KR100728523B1 - Composition for removing smell of a bun film, a bun film and a bun manufactured therewith - Google Patents

Abstract

A composition for removing the smell of dumpling skin using bamboo leaf powder and/or bamboo shoot powder is provided to improve the taste and color of dumplings and thus be expected to improve the palatability of dumplings. The composition for removing the smell of dumpling skin comprising wheat flour and/or buckwheat flour contains: bamboo leaf powder and/or bamboo shoot powder; and one or more powders selected from the group consisting of mugwort powder, green tea powder, yam(dioscorea batatas) powder and ginseng powder. The bamboo leaf powder is prepared by steam-boiling bamboo leaf powder at 60 to 150deg.C for 3 to 12min, drying at 40 to 50deg.C and grinding. The bamboo shoot powder is prepared by heating peeled bamboo shoots in hot water at 70deg.C for more than 3hr, soaking in cold water overnight, drying, freeze-drying and then grinding.

Description

Composition for Removing Smell of a Bun Film, a Bun Film and a Bun Manufactured Therewith}

The present invention relates to a composition for removing odor of dumpling skin, dumpling skin and dumplings prepared from the composition.

It is a shell made from flour or buckwheat flour, and is steamed or fried by wrapping dumplings made with meat, tofu, vegetables, and kimchi.

Originally dumplings are thin and have a lot of dumplings to taste. The ingredients of the dumpling are beef, pork, chicken, pheasant meat and vegetables such as onion, cabbage, cabbage, cabbage, red pepper, carrot, cucumber, and so on. Seafood such as squid, octopus, squash, squid, octopus, sea cucumber, shellfish and fish are also used.

If you look at the patented or patented technologies for dumplings, you can classify them into functional dumplings considering health and dumplings with diversified dumpling ingredients to meet consumer's preference. Dumplings manufactured using Korean Patent Application No. 2003-0052039, Dumplings manufactured using Sweet Pumpkin (Korean Patent No. 472664), Dumplings manufactured using Green Tea and Mugwort (Korean Patent Application No. 1999-32855) Examples of the former include dumplings prepared using fish as a dumpling (patent application No. 1995-00024875), dumplings prepared using raw radish as dumplings (patent application No. 1989-0001521), and the like. Yes.

However, there is no technique that can remove the disgusting smell of dumpling skin made of flour and / or buckwheat flour.

Some people do not enjoy dumplings because of the inherent odor of dumpling skins made from flour and / or buckwheat flour.

The present invention discloses a technique capable of removing the inherent adverse odor of dumpling skins made of flour and / or buckwheat flour.

It is therefore an object of the present invention to provide a composition for removing the inherent adverse odor of dumpling skins made from flour and / or buckwheat flour.

Another object of the present invention is to provide a dumpling skin obtained from the composition.

Still another object of the present invention is to provide a dumpling obtained from the dumpling skin.

Other objects, specific embodiments, and the like of the present invention will be presented below.

In one aspect, the present invention discloses a composition for removing odor of dumpling skin.

The present inventor (s) mixed bamboo leaf powder and / or bamboo shoot powder with flour or buckwheat flour to make dumpling skin, filling dumplings in the dumpling skin to make dumplings, and then performing sensory evaluation, the flour or buckwheat flour has In addition to the removal of the inherent odor, it was confirmed that palatability such as taste and color improved.

The present invention is provided based on this sensory evaluation.

Therefore, the dumpling skin odor removing composition of the present invention is characterized in that it comprises bamboo leaf powder and / or bamboo shoot powder.

As used herein, “dumplings” is defined as food in which flour, buckwheat flour, or a shell made from a mixture of flour and buckwheat flour encloses an edible material or mixture of ingredients therein.

Therefore, it can be understood as a dumpling of the present invention as long as it has buckwheat flour, or shells made of flour and buckwheat flour mixture, including what is commonly referred to as dumplings.

In addition, in the present specification, the "smell of dumplings" may be understood as an odor that has a rejection to people as a smell of dumplings made of flour, buckwheat flour, or a mixture of flour and buckwheat flour.

In addition, in the present specification, the term "bamboo leaf powder" may be understood as a pulverized product of dried bamboo leaf having an average particle size of 1 mm or less according to a conventional definition of powder, but having an average particle size higher than that of the present invention. It is considered to correspond to the bamboo leaf powder as long as the smell of dumpling skin can be removed or the palatability of the dumplings can be improved.

Also in the present specification, the "bamboo shoot powder" can be grasped from the same point as the bamboo shoot powder. In other words, the foregoing description of the "bamboo leaf powder" is also effective for the "bamboo shoot powder" as it is.

As long as bamboo leaf powder and bamboo shoot powder are defined as above, the pulverized bamboo leaf / bamboo shoots can be added to the dumpling skin to remove the smell of the dumpling skin or to improve palatability such as taste, aroma, etc. Is considered to necessarily correspond to the bamboo leaf powder / bamboo shoot powder.

On the other hand, bamboo leaf powder and bamboo shoots that can be used in the bamboo shoot powder and bamboo shoot powder included in the composition for removing the dumpling skin odor of the present invention are understood to be regardless of the type of bamboo from which it is obtained. Thus, bamboo leaves / bamboo shoots from bamboo belonging to Phyllostachys, bamboo leaves / bamboo shoots from bamboo belonging to Arundinaria, bamboo leaves / bamboo shoots from bamboo belonging to Sasa, or Pseudosasa It is understood that both bamboo shoots / bamboo shoots obtained from bamboos belonging to C) can be used for the production of the bamboo shoot powders and bamboo shoot powders, if they are obtained from plants belonging to the taxonomy bamboo, that is, bamboo belonging to the rice plant family.

On the other hand, from the preferred aspect, the bamboo leaf powder and bamboo shoot powder is preferably bamboo leaf powder / bamboo shoot powder of the reference example used in the following Examples and Experimental Examples.

Specifically, the preferred bamboo leaf powder is steamed for 3 to 12 minutes with steam of 60 to 150 ℃ steam and then dried for 11 hours at a temperature of 40 ℃ to 50 ℃ and then pulverized the dried bamboo leaves In addition, the preferred bamboo shoot powder is peeled bamboo shoots in hot water of about 70 ℃ and heated for more than 3 hours, soaked in cold water overnight, then removed to remove the residual moisture on the surface of the bamboo shoots to freeze-dried Refers to the one obtained by drying completely and then grinding.

On the other hand, in the case of bamboo shoots, the bamboo shoots may be steamed without being peeled off and the shells may be peeled off at any time after steaming is finished.

On the other hand, the composition for removing the dumpling skin odor of the present invention may be added to the flour and / or buckwheat flour used as the main ingredient in the production of dumpling skin, it can be used for the production of dumpling skin, the amount is added to the degree of the smell of flour and / or buckwheat flour It may be in any range in consideration of consumer preference. It will usually be added in the range of 3 to 35 parts by weight, based on 100 parts by weight of flour and / or buckwheat flour. Preferably it is the case added in the range of 10-30 weight part.

On the other hand, the composition for removing the dumpling skin odor of the present invention may include only one of bamboo leaf powder and bamboo shoot powder, but more preferably both. It was because the sensory evaluation results showed that when both bamboo leaf powder and bamboo shoot powder were included, the odor of flour and / or buckwheat flour was high, and taste and color, etc. were improved.

The composition for removing the dumpling skin odor of the present invention may include other additives that may improve palatability and functionality of dumplings in addition to bamboo leaf powder and / or bamboo shoot powder. Examples of such additives include dried mugwort powder, dried green tea powder, hemp powder, ginseng powder and the like.

In another aspect, the present invention relates to a dumpling skin obtained by the addition of the composition for removing the dumpling skin odor. The dumpling skin is usually obtained by kneading flour and / or buckwheat flour with water or other refined salts, and the like, but even dumplings obtained by any manufacturing method known in the art may be prepared by including flour and / or buckwheat flour as main ingredients. All of them should be understood to correspond to the dumpling skin of the present invention.

Herein, "wheat flour and / or buckwheat flour is included as a main ingredient" can be understood as being included in an amount sufficient for the dough so that flour and / or buckwheat flour can be made into dumpling skin.

In another aspect, the present invention relates to a dumpling made from the dumpling skin.

Dumplings of the present invention refers to those produced by the dumpling skin obtained by adding the composition for removing the odor of the dumpling skin of the present invention and ordinary dumplings, wherein "normal dumplings" are filled with dumplings as a material of dumplings in the art. It means what is obtained from the mixture of arbitrary materials being used. Such ingredients include meats such as beef, pork, chicken, and pheasant, as well as vegetables such as onions, cabbage, cabbage, mung bean sprouts, peppers, carrots, cucumbers, tofu, vermicelli, kimchi, squid and shellfish. It includes seafood such as squid, octopus, squash, squid, octopus, sea cucumber, shellfish fish, and other seasonings such as pepper, red pepper powder, soy sauce and salt.

In a preferred aspect, the conventional dumplings preferably include bamboo shoots. When referring to the Examples and Experimental Examples of the present invention it was confirmed that the inverse smell of meat is removed when bamboo shoots in the dumplings. Therefore, the conventional dumplings preferably include bamboo shoots, where the degree of bamboo shoots included will depend on the amount of meat added to the dumplings, but in general 70 to 150 parts by weight based on meat It may be added in a negative range.

Hereinafter, the present invention will be described with reference to reference examples, examples, and experimental examples. Such reference examples, examples and experimental examples do not limit the scope of the present invention.

< Reference Example > Preparation of Bamboo Leaf Powder and Bamboo Shoot Powder

Reference Example 1 Preparation of Bamboo Leaf Powder

First, the leaves of 5 ~ 7㎝ size are collected from the powder of Damyang, Jeollanam-do, and then washed with water. After removing the moisture from the epidermis, the leaves are removed with water at about 60 to 150 ℃ for about 3 to 12 minutes. A steam boiling step was performed.

After the thickener, the thickened water was dried for 11 hours in a constant temperature hot air dryer at 40 ° C to 50 ° C. The dried leaves were pulverized to an average particle size of about 300 mesh using a grinder to obtain a bamboo leaf powder. The prepared bamboo leaf powder was used in the manufacture of the following dumplings while being sealed in a bottle so as not to be hygroscopic at all and frozen at -20 ° C.

Reference Example 2 Preparation of Bamboo Shoot Powder

First, bamboo shoots of the bamboo shoots of Damyang, Jeollanam-do, were peeled off, washed with water, and then heated in hot water at about 70 ° C. and heated for at least 3 hours. After heating, it was immersed in cold water overnight and then removed to remove residual moisture on the surface, and then bamboo shoots were made and dried by lyophilization. The dried bamboo shoots were pulverized in a commercial grinder to prepare bamboo shoot powder having an average particle size of about 300 mesh. The prepared bamboo shoot powder was sealed in a bottle so as not to be hygroscopic at all, and then used in the preparation of the dumpling skin while frozen at -20 ° C.

Reference Example 3 Production of Bamboo Shoots

Bamboo shoots of the bamboo shoots of Damyang, Jeollanam-do, were peeled off, washed with water, and heated in hot water at about 70 ° C. for 3 hours. After heating, it was soaked in cold water overnight, and then drained to remove residual moisture from the surface, and bamboo shoots were prepared.

< Example  1> Manufacture of dumplings

Example 1-1 Preparation Example 1 of Dumpling Skin

21 weight% of bamboo leaf powder of <Reference Example 1> was blended with 78.5 weight% of flour, and 0.5 weight% of refined salt was added thereto to obtain a mixture for preparing dumpling skin, and based on 100 parts by weight of the mixture, water To about 25 parts by weight was added through a sufficient dough to prepare a dumpling skin of 2 to 4mm thickness using a dumpling skin extrusion molding machine. The prepared dumpling skin was used for the preparation of the following dumplings while being refrigerated at about 5 ° C.

Example 1-2 Preparation Example 2 of Dumpling Skin

27 weight% of bamboo shoot powder of <Reference Example 2> was blended with 72.5 weight% of wheat flour, and 0.5 weight% of refined salt was added thereto to obtain a mixture for preparing dumpling skin, based on 100 parts by weight of the mixture. About 25 parts by weight of water was added to make a round dumpling skin having a thickness of 2 to 4mm using a dumpling skin extrusion machine through sufficient dough. The prepared dumpling skin was used for the preparation of the following dumplings while being refrigerated at about 5 ° C.

Example 1-3 Preparation Example 3 of Dumpling Skin

A mixture for preparing dumpling skin by mixing 14% by weight of the bamboo leaf powder of <Reference Example 1> and 13% by weight of bamboo shoot powder of <Reference Example 2> to 72.5% by weight of wheat flour, and adding 0.5% by weight of refined salt thereto To this mixture was added about 25 parts by weight of water, based on 100 parts by weight of the mixture, to prepare a round dumpling shell having a thickness of 2 to 4 mm using a dumpling skin extrusion machine through sufficient dough. The prepared dumpling skin was used for the preparation of the following dumplings while being refrigerated at about 5 ° C.

Example 1-4 Preparation Example 4 of Dumpling Skin

21 weight% of bamboo leaf powder of <Reference Example 1> was blended with 78.5 weight% of buckwheat powder, and 0.5 weight% of refined salt was added thereto to obtain a mixture for preparing dumpling skin, and based on 100 parts by weight of the mixture About 25 parts by weight of water was added to make a round dumpling skin having a thickness of 2 to 4mm using a dumpling skin extrusion machine through sufficient dough. The prepared dumpling skin was used for the preparation of the following dumplings while being refrigerated at about 5 ° C.

Example 1-5 Preparation Example 5 of Dumpling Skin

27 weight% of bamboo shoot powder of <Reference Example 2> was blended with 72.5 weight% of buckwheat flour, and 0.5 weight% of refined salt was added thereto to obtain a mixture for preparing dumpling skin, based on 100 parts by weight of the mixture. Water was added in an amount of about 25 parts by weight to prepare a round dumpling skin having a thickness of 2 to 4 mm using a dumpling skin extrusion molding machine through sufficient dough. The prepared dumpling skin was used for the preparation of the following dumplings while being refrigerated at about 5 ° C.

Example 1-6 Preparation Example 6 of Dumpling Skin

14 weight% of bamboo leaf powder of <Reference Example 1> and 13 weight% of bamboo shoot powder of <Reference Example 2> were mixed with 72.5 weight% of buckwheat flour, and 0.5 weight% of refined salt was added thereto to prepare dumpling skin. A mixture was obtained, and about 25 parts by weight of water, based on 100 parts by weight of the mixture, was used to prepare a round dumpling shell having a thickness of 2 to 4 mm using a dumpling extruder through sufficient dough. The prepared dumpling skin was used for the preparation of the following dumplings while being refrigerated at about 5 ° C.

< Example  2> Manufacture of dumplings

Example 2-1 Preparation Example 1 of Dumplings

First tofu 14% by weight, pork 22% by weight, leek 8% by weight, cabbage 25% by weight, soy sauce 4% by weight, refined salt 1% by weight, pepper 0.2% by weight, ginger 0.8% by weight, radish 3% by weight, onion 22% by weight The mixture was uniformly cooked sufficiently to prepare a dumpling mixture. In order to give adhesion to the dumpling mixture, the raw material paste made by boiling glutinous rice flour was added to 15 parts by weight based on 100 parts by weight of the dumpling mixture to obtain dumpling bundle. The appropriate amount of the dumpling bundle thus obtained was wrapped in dumpling skin of <Example 1-1> to form dumplings.

Example 2-2 Preparation Example 2 of Dumplings

Dumpling buns were prepared in the same manner as in <Example 2-1>, and dumplings were prepared by wrapping the dumpling skin of <Example 1-2>.

Example 2-3 Preparation Example 3 of Dumplings

Dumpling buns were prepared in the same manner as in <Example 2-1>, and dumplings were prepared by wrapping the dumpling skin of <Example 1-3>.

Example 2-4 Preparation Example 4 of Dumplings

Dumpling buns were prepared in the same manner as in <Example 2-1>, and dumplings were prepared by wrapping the dumpling skin of <Example 1-4>.

Example 2-5 Preparation Example 5 of Dumplings

Dumpling buns were prepared in the same manner as in <Example 2-1>, and dumplings were prepared by wrapping the dumpling skin of <Example 1-5>.

Example 2-6 Preparation Example 6 of Dumplings

Dumpling buns were prepared in the same manner as in <Example 2-1>, and dumplings were prepared by wrapping the dumpling skin of <Example 1-6>.

Example 2-7 Preparation Example 7 of Dumplings

The bamboo shoots of <Reference Example 3> were added to prepare dumplings. 14% by weight of tofu, 22% by weight of pork, 8% by weight of leek, 25% by weight of bamboo shoots, 4% by weight of soy sauce, 1% by weight of refined salt, 0.2% by weight of pepper, 0.8% by weight of ginger, 3% by weight of radish, 22% of onion Mix the% uniformly to fully cook to make a dumpling mixture. In order to give adhesion to the dumpling mixture, the raw material paste made by boiling glutinous rice flour was added to 15 parts by weight based on 100 parts by weight of the dumpling mixture to obtain dumpling bundle. The appropriate amount of the dumpling bundle thus obtained was wrapped in dumpling skin of <Example 1-1> to form dumplings.

< Experimental Example > Sensory evaluation

In the sensory evaluation, a total of 30 persons consisting of 15 men and women each were inspected as a group 1, and each dumpling obtained in Example 2 was sampled, and then scored based on the following criteria. The average scores of the scores are shown in Tables 1 and 2 below.

<Score criteria for smell of flour>

3 points | pieces: There is no smell of flour. 2 points | pieces: There is little smell of flour.

1 point | piece: The smell of wheat flour is still intact.

<Score criteria for taste and color>

5 points | pieces: Very excellent. 4 points | piece: Excellent.

3 points | pieces: Normal. 2 points | pieces: Bad.

1 point: Very bad.

<Score Based on Deodorization of Dumpling Meat>

3 points | pieces: There is no smell of meat at all. 2 points | pieces: There is little smell of meat.

1 point | piece: The smell of meat is the same.

As a <Comparative Example 1>, dumplings made by wrapping the dumplings obtained in <Example 2-1> were used as dumpling skins prepared by mixing 0.5% by weight of refined salt with 99.5% by weight of the wheat flour.

As <Comparative Example 2>, dumplings made by wrapping the dumplings obtained in <Example 2-7> were used as the dumpling skin of <Example 1-1>.

The sensory evaluation results of <Table 1> are compared with those of the dumplings of <Example 2-1> to <Example 2-6> and the dumplings of <Comparative Example 1>. The result of evaluation of taste and aroma> and the dumpling of <Example 2-7> and the dumpling of <Comparative Example 2> are compared, and it is divided into the result of evaluating <removing the odor of meat> among the sensory evaluation items.

Sensory evaluation results division Flour smell Taste and Aroma Meat smell Dumplings of <Example 2-1> 2.75 3.82 - Dumplings of <Example 2-2> 2.63 4.14 - Dumplings of <Example 2-3> 2.95 4.76 - Dumplings of <Example 2-4> 2.54 3.97 - Dumplings of <Example 2-5> 2.52 4.12 - Dumplings of <Example 2-6> 2.93 4.78 - Dumplings of <Comparative Example 1> 1.30 2.87 - Dumplings of <Example 2-7> - - 2.87 Dumplings of <Comparative Example 2> - - 1.20

As can be seen in <Table 1>, when the <Reference Example> bamboo leaf powder and / or bamboo shoot powder is included in the dumpling skin, the sensory evaluation results of the dumplings prepared therefrom are significantly superior to the case where it is not included Able to know.

In particular, the sensory evaluation results were excellent when both bamboo leaf powder and bamboo shoot powder were included.

Also, if you put bamboo shoots in the dumplings can be confirmed that the smell of meat is removed.

As described above, according to the present invention, it is possible to provide a composition for removing odor of dumpling skin, dumpling skin obtained by adding the composition, and dumpling obtained from the dumpling skin.

The dumplings of the present invention are dumplings that have no inherent odors of dumplings made of flour and / or buckwheat flour, and have improved taste and color, and thus, people who do not enjoy dumplings because of the smell of dumplings can enjoy. It is expected to be able to improve the palatability of dumplings.

In addition, the dumpling of the present invention is expected to be able to further improve the palatability of dumplings by removing the smell of meat.

Claims (7)

A composition for removing odor of dumpling skin comprising at least one selected from the group consisting of bamboo leaf powder and bamboo shoot powder. The dried bamboo leaf according to claim 1, wherein the bamboo leaf powder is steamed for 3 to 12 minutes with 60 to 150 ° C. steam, and then dried at a temperature of 40 ° C. to 50 ° C. for 11 hours, and then dried. The bamboo shoot powder is obtained by pulverizing, and the bamboo shoot powder is peeled bamboo shoots in hot water of 70 ° C. and heated for 3 hours or more, soaked in cold water overnight, removed, and then dried to remove bamboo shoots and freeze-dried. Completely dried with a pulverized composition, characterized in that obtained by grinding. The method of claim 1, The composition is a composition for removing the dumpling skin odor, characterized in that it comprises both bamboo leaf powder and bamboo shoot powder. The method of claim 1, The composition is dried mugwort powder, dried green tea powder, hemp powder and ginseng powder selected from the group consisting of one or more selected from the group consisting of dumpling skin odor removing composition. A dumpling skin prepared by adding the composition for removing the smell of dumpling skin according to any one of claims 1 to 4. Dumplings made from the dumpling skin of claim 5 and the conventional dumplings. The method of claim 6, Dumplings characterized in that the conventional dumplings include bamboo shoots.