KR100664736B1 - Dumpling making method - Google Patents
Dumpling making method Download PDFInfo
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- KR100664736B1 KR100664736B1 KR1020040102332A KR20040102332A KR100664736B1 KR 100664736 B1 KR100664736 B1 KR 100664736B1 KR 1020040102332 A KR1020040102332 A KR 1020040102332A KR 20040102332 A KR20040102332 A KR 20040102332A KR 100664736 B1 KR100664736 B1 KR 100664736B1
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- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/20—Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food containers
- A23P20/25—Filling or stuffing cored food pieces, e.g. combined with coring or making cavities
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/15—Inorganic Compounds
- A23V2250/156—Mineral combination
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- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
본 발명은 심층수를 이용한 만두제조방법에 관한 것으로;The present invention relates to a dumpling manufacturing method using deep water;
그 기술구현의 목적은 칼슘이나 마그네슘등 세포의 작용을 돕는 각종 미네랄과 무기 영양염, 그리고 항산화 물질을 다량 포함하고 있는 해양심층수를 이용하여, 만두피를 반죽성형하고, 이와 함께 약리작용을 행하는 각종 한방재료를 만두의 속재료에 포함되게 하므로서, 단순한 먹거리 내지 식사대용 식품으로서의 범위를 넘어 인체건강에 유익함을 주는 건강보조 식품으로 식용가능하도록 한 해양심층수를 이용한 만두제조방법을 제공함에 있으며; The purpose of this technology is to make various kinds of herbal ingredients that knead the dumpling skin using deep sea water containing various minerals, inorganic nutrients, and antioxidants that help cells such as calcium and magnesium, and perform pharmacological action. It is to provide a method of manufacturing dumplings using deep sea water so that it can be included in the ingredients of dumplings, edible as a health supplement food that benefits human health beyond the range of simple foods or meal replacement foods;
또 다른 목적은 어린 차잎을 건조시켜 분쇄한 녹차분말과, 녹색채소로 부터 추출한 녹즙을 만두의 반죽 및 속재료에 선택적으로 포함되게 하여, 만두 외관에 푸른색상을 감돌게 하고, 아울러 만두 섭취시 상기 포함된 녹차성분 내지 녹즙성분으로 부터 은은한 향을 발산되게 하므로서, 시각 및 후각적인 측면에 있어서 또한 소비자들의 호기심을 자극하고, 그에 따라 건강식품으로서의 신뢰성 또한 향상시킬수 있도록 한 심층수를 이용한 만두제조방법을 제공함에 있다. Another purpose is to make the green tea powder and young green tea powder dried by crushing dried young tea leaves and green juice extracted from green vegetables to be selectively included in the dough and ingredients of the dumplings, so that the appearance of the dumplings is reduced to the blue color, and when the dumpling is ingested, Provides a method of making dumplings using deep water, which can stimulate the curiosity of consumers in terms of visual and olfactory aspects, thereby improving the reliability as a health food, by releasing a subtle aroma from the green tea or green juice ingredients. have.
따라서, 상기 목적을 달성하기 위한 본 발명은;Therefore, the present invention for achieving the above object;
각종 야채와 고기류등 식품재료를 잘게 다져 속재료를 준비하고;Finely prepare food ingredients such as various vegetables and meats;
이어, 밀가루 반죽에 의해 만두피를 성형한후;Then, after shaping the dumpling skin by flour dough;
상기, 성형된 만두피에 속재료를 소정량씩 수용시켜, 밀봉처리 하는 만두제조방법에 있어서;In the dumpling manufacturing method for receiving a predetermined amount of the material in the molded dumpling skin, and sealing treatment;
상기, 속재료는 돼지고기, 두부, 대파, 표고채, 부추, 얼갈이배추, 양파를 잘게 다져 혼합한 혼합재료에 양념소스를 더 투입시켜 배합하고, 상기 양념소스가 배합된 혼합재료를 80~90%의 중량비율로 준비토록 한 후, 여기에 한방소재인 녹차분말을 10~20%의 중량비율로 더 포함시켜 형성하고;Wherein, the ingredients are pork, tofu, leek, shiitake, leek, leek cabbage, onion mixed with a finely chopped mixed ingredients to mix, 80 to 90% of the mixed ingredients blended with spice sauce After preparing to prepare a weight ratio of, it is formed by further comprising a green tea powder of the herbal material in a weight ratio of 10 to 20% here;
상기, 만두피는 밀가루, 설탕, 소금, 베이킹파우더, 건조이스트, 유화제, 날콩가루를 혼합한 50~80%의 중량비율을 갖는 분말혼합재를 기본소재로 하여, 거기에 해양심층수를 20~50%의 중량비율로 혼합반죽 되게 함으로써, 달성된다.The dumpling skin is made of a powder mixture having a weight ratio of 50 to 80% by mixing flour, sugar, salt, baking powder, dry yeast, emulsifier, and raw soybean powder, and the deep sea water is 20 to 50% It is achieved by mixing the dough in a weight ratio.
Description
본 발명은 만두에 관한 것으로, 더욱 상세하게는 각종 미네랄과 무기 영양염을 다량 포함하고 있는 심층수와, 인체건강에 유익함을 주는 각종 한방재료를 혼합, 조리하여, 소비자들에게 새로운 개념의 건강식품을 제공할수 있도록 한 해양심층수를 이용한 만두 제조방법에 관한 것이다.The present invention relates to dumplings, and more particularly, by mixing and cooking deep water containing a large amount of various minerals and inorganic nutrients and various herbal ingredients that benefit human health, a new concept of health food for consumers The present invention relates to a dumpling manufacturing method using deep sea water.
일반적으로 만두라 함은 생선이나 육류, 채소등을 주재료로 다져 속을 만들고, 이와같이 다져진 속을 밀가루로 반죽한 외피내에 수용시켜 조리한 식품의 일종으로서, 이러한 만두는 그 속재료 및 조리형태에 따라 김치만두, 고기만두, 해물두, 편수, 굴림만두, 만두과등 다양한 형태의 먹거리로 제공되는 것이다.In general, dumpling is a kind of food made by chopping fish, meat, vegetables, etc. as main ingredients, and putting the chopped inside into flour-kneaded skin, and these dumplings are kimchi according to the ingredients and cooking type. Dumplings, meat dumplings, seafood dumplings, plurals, rolled dumplings, dumplings, etc.
이에, 상기와 같이 제공되는 일반적 만두의 제조방법을 간략하게 살펴보면;Thus, look briefly at the general method of manufacturing dumplings as provided above;
이는, 각종야채와 고기, 두부, 당면등을 잘게 다져 혼합한 후, 그 혼합된 재료에 일정한 압력을 가하여 물기를 제거토록 하는 속재료 준비과정과;This is, after the various vegetables and meat, tofu, vermicelli, etc. finely chopped and mixed, by applying a constant pressure to the mixed material to prepare the ingredients to remove the water;
밀가루에 소정량의 물을 첨가시켜 반죽하고, 이와같이 반죽된 밀가루를 일정량씩 떼어내어 얇은 피로 성형되게 하는 만두피 준비과정과;Preparing a dumpling skin by adding a predetermined amount of water to the flour and kneading the peeled flour by a predetermined amount to form a thin blood;
상기, 성형된 만두피에 다져진 속재료를 소정량씩 수용시켜, 밀봉처리 하는 만두성형 과정을 통해 이루어지는 것이었으며; It was made through a dumpling molding process of receiving a predetermined amount of the stuffed material in the molded dumpling skin by sealing, by a predetermined amount;
이를, 식용함에 있어서는 소비자들의 입맛에 따라 상기 성형된 만두를 고온의 열에 의해, 찌거나, 끊이거나, 튀기는등의 조리과정을 통해 제공되는 것이었다.In the edible, the shaped dumplings were provided through a cooking process such as steaming, cutting or frying by hot heat, according to the taste of consumers.
하지만, 전술한 바와같은 종래의 만두는 그 만두를 구성하는 일련의 재료들이 일반적인 형태의 음식재료, 다시말해 단순한 식품류(고기,야채등)에 한정되는 것으로, 이러한 일반적 식품재료를 이용한 만두를 섭취할 경우, 그 조리솜씨의 여부에 따라 단순히 입맛을 자극하거나, 간식 또는 주식대용으로 포만감을 느끼게 하는 정도에 불과한 것이었던바, However, the conventional dumplings described above are limited to a general type of food ingredients, that is, simple foods (meat, vegetables, etc.), which constitute the dumplings. In the case, it was merely to stimulate the taste or to feel full by snack or stock substitute, depending on the cooking skill.
이에, 건강에 대한 관심이 날로 증대되고 있는 현대사회에 있어, 먹거리 하나에도 건강을 우선적으로 생각하는 현대인들에게 단순한 음식이상의 기대효과(건강식품)는 제공하지 못하게 되는 등, 식품의 영양학적 측면에 있어 매우 제한적인 문제점을 상존되게 하는 것이었다.Therefore, in the modern society where the interest in health is increasing day by day, it is impossible to provide the expectation effect (health food) beyond simple food to the modern people who put health first on food. There was a very limited problem.
따라서, 본 발명은 종래 만두제조에 따른 제반적인 문제점을 해결하고자 창안된 것으로;Therefore, the present invention was devised to solve the general problems according to the conventional dumpling manufacturing;
본 발명의 목적은 칼슘이나 마그네슘등 세포의 작용을 돕는 각종 미네랄과 무기 영양염, 그리고 항산화 물질을 다량 포함하고 있는 해양심층수를 이용하여, 만두피를 반죽성형하고, 이와함께 약리작용을 행하는 각종 한방재료를 만두의 속재료에 포함되게 하므로서, 단순한 먹거리 내지 식사대용 식품으로서의 범위를 넘어 인체건강에 유익함을 주는 건강보조 식품으로 식용가능하도록 한 해양심층수를 이용한 만두제조방법을 제공함에 있다. An object of the present invention is to use a deep sea water containing a large amount of minerals, inorganic nutrients, and antioxidants to help the cells, such as calcium and magnesium, to mold the dumpling skin, and together with the various herbal materials for pharmacological action The present invention provides a method for manufacturing dumplings using deep sea water, which is included in the ingredients of dumplings, and made edible as health supplement foods that benefit human health beyond the range of simple foods or meal replacement foods.
한편, 본 발명의 또 다른 목적은 어린 차잎을 건조시켜 분쇄한 녹차분말과, 녹색채소로 부터 추출한 녹즙을 만두의 반죽 및 속재료에 선택적으로 포함되게 하여, 만두 외관에 푸른색상을 감돌게 하고, 아울러 만두 섭취시 상기 포함된 녹차성분 내지 녹즙성분으로 부터 은은한 향을 발산되게 하므로서, 시각 및 후각적인 측면에 있어서 또한 소비자들의 호기심을 자극하고, 그에 따라 건강식품으로서의 신뢰성 또한 향상시킬수 있도록 한 심층수를 이용한 만두제조방법을 제공함에 있다. On the other hand, another object of the present invention is to dry green tea powder and dried green tea powder, and green juice extracted from green vegetables to be selectively included in the dough and ingredients of dumplings, to make the appearance of the dumplings blue color, and Dumplings using deep water to induce a mild aroma from the green tea or green juice contained in the dumplings, thereby stimulating consumer's curiosity in terms of vision and smell, and thus improve the reliability as a health food To provide a manufacturing method.
이에, 상기 목적을 달성하기 위한 본 발명의 구체적 수단은;Thus, the specific means of the present invention for achieving the above object;
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각종 야채와 고기류등 식품재료를 잘게 다져 속재료를 준비하고;Finely prepare food ingredients such as various vegetables and meats;
이어, 밀가루 반죽에 의해 만두피를 성형한후;Then, after shaping the dumpling skin by flour dough;
상기, 성형된 만두피에 속재료를 소정량씩 수용시켜, 밀봉처리 하는 만두제조방법에 있어서;In the dumpling manufacturing method for receiving a predetermined amount of the material in the molded dumpling skin, and sealing treatment;
상기, 속재료는 돼지고기, 두부, 대파, 표고채, 부추, 얼갈이배추, 양파를 잘게 다져 혼합한 혼합재료에 양념소스를 더 투입시켜 배합하고, 상기 양념소스가 배합된 혼합재료를 80~90%의 중량비율로 준비토록 한 후, 여기에 한방소재인 녹차분말을 10~20%의 중량비율로 더 포함시켜 형성하고;
상기, 만두피는 밀가루, 설탕, 소금, 베이킹파우더, 건조이스트, 유화제, 날콩가루를 혼합한 50~80%의 중량비율을 갖는 분말혼합재를 기본소재로 하여, 거기에 해양심층수를 20~50%의 중량비율로 혼합반죽 되게하므로서, 달성되는 것이다.Wherein, the ingredients are pork, tofu, leek, shiitake, leek, leek cabbage, onion mixed with a finely chopped mixed ingredients to mix, 80 to 90% of the mixed ingredients blended with spice sauce After preparing to prepare a weight ratio of, it is formed by further comprising a green tea powder of the herbal material in a weight ratio of 10 to 20% here;
The dumpling skin is made of a powder mixture having a weight ratio of 50 to 80% by mixing flour, sugar, salt, baking powder, dry yeast, emulsifier, and raw soybean powder, and the deep sea water is 20 to 50% It is achieved by mixing the mixture in the weight ratio.
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이하, 본 발명에 따른 해양심층수를 이용한 만두제조방법을 상세히 설명하기로 한다.Hereinafter, a method of manufacturing dumplings using deep sea water according to the present invention will be described in detail.
먼저, 본 발명에 적용되는 만두의 속재료를 제조함에 있어서는, 분쇄된 돼지고기1Kg을 기준으로, 그 돼지고기에 으깬 두부1모, 다진대파 3단, 표고버섯채 200g, 잘게 채썬 부추3단, 분쇄된 양파 15개, 잘게채썬 얼갈이 배추 1/2개를 첨가시켜 준비토록 하되, 이와같이 준비되는 재료는 상기 돼지고기를 제외한 모든 재료를 심층수에 의해 1회 이상 세척과정을 행한 후 조리되도록 하고;First, in manufacturing the ingredients of dumplings to be applied to the present invention, based on crushed pork 1Kg, chopped tofu 1 chopped to pork, chopped green onion three stages, shiitake mushroom 200g, finely chopped leek three stages, crushed 15 onions and 1/2 finely shredded Chinese cabbage are prepared to be added, but the ingredients prepared in this way are cooked after one or more washing processes with deep water for all the ingredients except pork;
재차, 상기 준비된 재료들에 맛을 부여하기 위한 수단으로서, 양념소스를 준비하되, 이러한 양념소스는 상기 준비된 혼합재료의 분량을 기준으로, 설탕 450g, 소금 180g, 조미료 180g, 굴소스 300㎖, 후추30g, 마늘기름 200㎖, 생강기름 200㎖, 참기름 200㎖ 혼합시켜 형성 한 후, 이와같이 형성된 양념소스를 상기 혼합재료에 투입시켜, 수작업 내지 혼합기를 이용한 기구적인 방법을 통해 골고루 배합 되게 하므로서, 만두의 속재료를 완성되도록 함이 바람직하다.Again, as a means for flavoring the prepared ingredients, prepare seasoning sauce, which is based on the amount of the prepared ingredients, 450g sugar, 180g salt, seasoning 180g, 300ml oyster sauce, pepper 30g, garlic oil 200ml, ginger oil 200ml, sesame oil 200ml by mixing, and then the marinated sauce formed in this way to the mixed material, evenly mixed by manual or mechanical method using a mixer, It is desirable to complete the material.
이때, 상기 완성된 만두의 속재료에는 또 다른 형태의 특징적 첨가재료로서, 약리작용에 의해 인체 건강에 유익함을 주는 한방소재를 투입하게 되는 것으로, 이에 이와같은 한방소재는 어린차잎을 말려 분쇄한 녹차분말을 주재료로 하여, 거기에 분말가공된 인삼, 쑥, 헛개나무, 가시오가피, 약용버섯류(상황버섯, 영지버섯, 차가버섯등)등을 택일하여 혼합첨가 하거나, 혹은 선택적인 한가지 소재만을 이용, 상기 만두 속재료에 투입되게 함이 바람직하다.At this time, the finished material of the dumpling is to add another type of characteristic ingredients, the herbal material that is beneficial to human health by pharmacological action, such herbal material is dried green tea crushed green tea leaves The powder is used as the main ingredient, and powdered ginseng, wormwood, walnut tree, prickly pear, medicinal mushrooms (situation mushroom, ganoderma lucidum, chaga mushroom, etc.) may be added or mixed or alternatively, using only one optional material. It is preferable to make it into the dumpling material.
또한, 이때 상기 만두 속재료에 투입되는 한방소재의 첨가비율은 상기 혼합재료와 양념소스로 이루어진 기본소재, 다시말해 만두 속재료의 중량비율을 80~90% 범위로 하여, 그 기본소재에 한방소재를 10~20%의 중량비율로 포함되게 함이 바람직한 것으로, 특히 이와같이 포함되는 한방소재는 분말형태로서, 상기 만두 속재료에 포함시 일정량의 수분을 흡수하며 만두 속재료가 묽어지는 것을 예방되게 하는 것이다. In this case, the addition ratio of the herbal material to the dumpling stuffing material is the base material consisting of the mixed material and seasoning sauce, that is, the weight ratio of the dumpling stuffing material in the range of 80 to 90%, the herbal material to the base material 10 It is preferable to include in a weight ratio of ˜20%, in particular, the herbal material included in this way is in the form of a powder, to absorb a certain amount of water when included in the dumpling stuffing material and to prevent the dumpling stuffing material from diluting.
한편, 전술한 바와같은 일련의 조성물 혼합과정을 통해 만두 속재료의 제조가 완료되면, 그 다음 제조과정으로서 상기 속재료를 수용시키기 위한 만두피 제조과정을 행하게 되는 것으로, 이에, 이와같은 만두피의 제조과정을 살펴보면;On the other hand, when the manufacturing of dumpling stuffing material is completed through a series of composition mixing process as described above, the manufacturing process of dumpling skin for accommodating the stuffing material is then performed as a manufacturing process. ;
먼저, 기본소재로서, 밀가루 1Kg을 기준으로, 그 밀가루에 설탕 100g, 소금 10g, 베이킹파우더 15g, 건조이스트 12g, 유화제(액상프림)10g, 날콩가루 10g을 첨가시켜, 수작업 내지 혼합기를 이용한 기구적 방법을 통해 투입된 소재들을 골고루 배합되도록 하여 분말혼합재를 준비되도록 하고;First, as a basic material, based on 1 kg of flour, 100 g of sugar, 10 g of salt, 15 g of baking powder, 12 g of dry yeast, 10 g of emulsifier (liquid cream), and 10 g of raw soybean flour were added, and mechanically using a manual or mixer. Preparing the powder mixture by uniformly mixing the materials introduced through the method;
이어, 이와같은 배합과정을 통해 분말혼합재가 준비되면, 그 분말재료를 반 죽하기 위한 수단으로, 준비된 분말혼합재에 소정량의 물을 투입토록 한다.Subsequently, when the powder mixture is prepared through such a compounding process, a predetermined amount of water is added to the prepared powder mixture as a means for kneading the powder material.
이때, 상기 투입되는 물은 해양심층수를 이용함이 바람직한 것으로, 이와같은 심층수는 통상 수심 200m 이상의 깊은 바다, 즉 심해에 존해하고 있는 바닷물을 말하는 것으로, 이러한 심층수는 태양광선이 도달할 수 없는 이유로 인해, 식물성 플랑크톤에 의한 광합성이 없고 박테리아 분해력이 높으며, 특히 인체에 꼭 필요한 4대 미네랄(마그네슘, 칼슘, 칼륨, 나트륨) 외에 아연, 셀레늄, 망간 등을 함유하고 있음은 물론, 식물 성장에 필요한 질소나 인, 규산 등의 무기영양소도 다량 포함하고 있고. 더욱이 수 천년동안 수압 30기압 아래에서 숙성되기 때문에, 성질이 안정화되고 각종 효소들의 작용으로 암을 유발하는 활성산소를 잡아 먹는 항산화(抗酸化) 물질도 다량 포함되어 있는 것이다. At this time, the input water is preferably to use the deep sea water, such deep water usually refers to the sea water that exists in the deep sea, that is, the deep sea of 200m or more depth, such deep water is because of the reason that the sunlight can not reach, It does not have photosynthesis by phytoplankton and has high bacterial degradability. Especially, it contains zinc, selenium, and manganese in addition to the four major minerals (magnesium, calcium, potassium, sodium), which are essential for the human body. It also contains a lot of inorganic nutrients such as silicic acid. Moreover, since it is aged under 30 atm water pressure for thousands of years, it contains a large amount of antioxidant substances that stabilize its properties and take active oxygen that causes cancer by the action of various enzymes.
따라서, 이와같은 해양심층수를 기본소재인 분말재료에 투입함에 있어서는, 전술한 분말혼합재료의 중량비율을 50~80%로 범위로하여, 여기에 해양심층수를 20~50%의 중량비율로 투입시켜 반죽되도록 함이 바람직하다.Therefore, in introducing such deep seawater into the powder material as a base material, the above-described weight ratio of the powder mixture material is in the range of 50 to 80%, and the deep seawater is added in a weight ratio of 20 to 50%. It is preferred to knead it.
한편, 이때 상기 만두반죽을 과정을 행함에 있어, 상기 분말혼합재료로는 또 다른 첨가물로서, 그 분말혼합재료 전체분량에 대하여 0.5%미만의 중량비율로 녹즙(쑥등 녹색채소를 분쇄하여 생성한 즙)이 더 첨가되는 것으로, 이와같이 첨가되는 녹즙은 만두 외관에 푸른색을 감돌게 하는 시각적인 색상변화 효과와 함께 향과 건강증진 작용을 부가되게 하는 것이다.On the other hand, in the process of the dumpling dough, as the powder mixture material is another additive, green juice (juice produced by grinding green vegetables such as mugwort) at a weight ratio of less than 0.5% to the total amount of the powder mixture material ), Green juice added in this way adds aroma and health-promoting action along with the visual color change effect that makes the appearance of the dumpling blue.
이에, 전술한 바와같은 과정을 통해 만두의 속재료와 반죽이 준비되면, 통상의 만두제조과정, 다시말해 반죽을 필요한 양으로 떼어내어 얇은 만두피를 성형하 고, 이와같이 성형된 만두피에 상기 속재료를 소정량씩 수용시켜, 만두피에 의해 밀봉처리되게 하므로서, 본 발명에 따른 해양심층수를 이용한 만두제조방법을 구현하게 되는 것이다.Thus, when the ingredients and dough of dumplings are prepared through the process as described above, a conventional dumpling manufacturing process, that is, the dough is peeled off in a necessary amount to form a thin dumpling skin, and thus the ingredients are formed in a predetermined amount on the dumpling skin. By accommodating each other, and to be sealed by the dumpling skin, to implement a dumpling manufacturing method using the deep sea water according to the present invention.
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이상, 본 발명에 따른 심층수를 이용한 만두제조방법은 칼슘이나 마그네슘등 세포의 작용을 돕는 각종 미네랄과 무기 영양염, 그리고 항산화 물질을 다량 포함하고 있는 해양심층수를 이용, 만두피를 반죽성형하고, 이와함께 약리작용을 행하는 각종 한방재료를 만두의 속재료에 포함되게 하여, 단순한 먹거리 내지 식사대용 식품으로서의 범위를 넘어 인체건강에 유익함을 줄수 있도록 한 것이며; Above, the dumpling manufacturing method using the deep water according to the present invention kneading the dumpling skin by using the deep sea water containing a large amount of various minerals, inorganic nutrients, and antioxidants to help the cells such as calcium and magnesium, and pharmacological Various herbal ingredients that perform the action are included in the ingredients of dumplings, which can be beneficial to human health beyond the range of simple foods or meal substitutes;
또 다르게, 어린 차잎을 건조시켜 분쇄한 녹차분말과와, 녹색채소로 부터 추출한 녹즙을 만두의 속재료 및 반죽에 포함되게 하여, 만두 외관에 푸른색상을 감돌게 하고, 아울러 만두 섭취시 상기 포함된 녹차 심층수와 녹즙으로 부터 은은한 향을 발산되게 하므로서, 시각 및 후각적인 측면에 있어서 또한 소비자들의 호기심을 자극하고, 그에 따라 건강식품으로서의 신뢰성 또한 향상시킬수 있도록 한 것으로, 매우 유용한 기대효과를 제공하게 되는 것이다.
In addition, the green tea powder and dried green tea powder and green juice extracted from green vegetables are included in the ingredients and dough of the dumplings, so that the appearance of the dumplings is reduced to a blue color, and the green tea contained in the dumplings is also included. By releasing a subtle fragrance from deep water and green juice, it also stimulates the curiosity of consumers in terms of sight and smell and thus improves reliability as a health food, thereby providing a very useful expectation effect.
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|---|---|---|---|
| KR1020040102332A KR100664736B1 (en) | 2004-12-07 | 2004-12-07 | Dumpling making method |
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| KR (1) | KR100664736B1 (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100795591B1 (en) | 2007-02-12 | 2008-01-21 | 주식회사 명인에프엔비 | Novel meat mandoo core and a method of preparation for the same |
| WO2010047548A2 (en) * | 2008-10-23 | 2010-04-29 | Cj Cheiljedang Corporation | An aseptic packing cooked rice which made with the deep seawater and a manufacturing method thereof |
| KR102062146B1 (en) | 2018-06-28 | 2020-01-03 | (주)취영루 | Mineral dumpling and its manufacturing method |
Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100839856B1 (en) * | 2006-11-08 | 2008-06-19 | 기재순 | manufacturing method of brine water having both deep east seawater and incubated wild ginseng root |
| KR100986609B1 (en) * | 2010-01-28 | 2010-10-08 | 정문숙 | A toasted dumpling and method of manufacturing the same |
| KR101911880B1 (en) * | 2017-11-29 | 2018-10-26 | 영농조합법인 물향기농산 | Manufacture for dumpling made from shiitake mushroom, dumpling manufactured thereby |
| KR102167123B1 (en) * | 2018-11-15 | 2020-10-19 | 주식회사 쟈니덤플링 | Method of manufacturing Matsutake Dumpling and Matsutake Dumpling by the method |
-
2004
- 2004-12-07 KR KR1020040102332A patent/KR100664736B1/en not_active IP Right Cessation
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100795591B1 (en) | 2007-02-12 | 2008-01-21 | 주식회사 명인에프엔비 | Novel meat mandoo core and a method of preparation for the same |
| WO2010047548A2 (en) * | 2008-10-23 | 2010-04-29 | Cj Cheiljedang Corporation | An aseptic packing cooked rice which made with the deep seawater and a manufacturing method thereof |
| WO2010047548A3 (en) * | 2008-10-23 | 2010-07-29 | Cj Cheiljedang Corporation | An aseptic packing cooked rice which made with the deep seawater and a manufacturing method thereof |
| KR102062146B1 (en) | 2018-06-28 | 2020-01-03 | (주)취영루 | Mineral dumpling and its manufacturing method |
Also Published As
| Publication number | Publication date |
|---|---|
| KR20060063219A (en) | 2006-06-12 |
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