KR101206889B1 - Black barley bun stuffing and manufacturig method thereof - Google Patents

Abstract

PURPOSE: Dumpling fillings containing black barley, and a producing method thereof are provided to property mix the fillings with traditional dumpling fillings using vegetables, kimchi, and pork. CONSTITUTION: A producing method of dumpling fillings containing black barley comprises the following steps: washing the black barley, and soaking the washed black barley in sugar water; separating the soaked black barley and the water, and mixing the black barley with vegetable oil; adding soaking water to the mixture, and cooking the black barley; boiling the vegetable oil, sugar, seasonings, and soy sauce in the weak fire for 5-15 minutes to obtain seasoning liquid; and mixing 100 parts of cooked black barley by weight, and 1-3 parts of seasoning liquid by weight. [Reference numerals] (AA) Washing black barley; (BB) Soaking with sugar water; (CC) Separating the black barley and the water; (DD) Mixing the black barley with vegetable oil; (EE) Adding soaking water into the mixture before cooking the black barley; (FF) Producing seasoning liquid; (GG) Dumpling fillings containing black barley

Description

Black barley bun stuffing and manufacturig method thereof

The present invention relates to a black barley dumpling cattle and a method for producing the same, containing no dietary animal fat and containing a large amount of dietary fiber.

Dumplings are steamed or fried foods made with dumplings mixed with meat, tofu, and kimchi in thin dumplings with flour or buckwheat flour. Dumplings come in many varieties, including shells, beef ingredients, recipes, and shapes. Uncooked meat is used mainly in dumplings, mainly beef, pork, chicken, and pheasant. Dumplings thus prepared are inexpensive and easy to use popular food.

However, in the production of dumplings, the main raw material of dumpling skin is wheat flour, and the main raw material of dumpling cows is rich in nutrients such as carbohydrates, fats, and proteins, because pork and kimchi are the main raw materials, but animal fats are mainly used, and there is a risk of adult diseases such as obesity. There is a problem that various minerals, vitamins and other components are insufficient compared to other nutrients.

In view of this, various patents have been proposed for supplementing insufficient nutrients or changing dumplings with soup or various seasonings.

As an example, Korean Patent Registration No. 10-0538261 mixes laver concentrate, dried laver, wheat flour and saline and vacuum kneading to make dumpling skin, and then mixes oyster, mung bean, vermicelli, carrot, radish, onion and leek. By manufacturing a dumpling cow by putting the dumpling cow in the dumpling skin has been proposed a manufacturing method of steamed dumpling comprising the step of preparing dumplings.

In addition, the Republic of Korea Patent Registration No. 10-0798389 proposes a diet functional pepper dumpling beef added with a mixture of pepper mills and pig scaffold containing a large amount of natural capsaicin in an appropriate ratio and a manufacturing method thereof.

However, the above-mentioned patent contains a food group ingested in daily life, and it is urgent to develop dumplings that can satisfy the tastes of consumers seeking new things and also secure the health benefits.

 On the other hand, black barley has a dietary fiber content of more than five times higher than ordinary barley, and has a high mineral content such as iron, phosphorus and potassium. In addition, a large amount of dietary fiber contained in it has the effect of lowering cholesterol and preventing colon cancer.

 Accordingly, the present inventors have made diligent efforts to develop black barley dumplings, and produced black barley rice by applying vegetable oil, and applying them to dumplings, it confirmed that the unique odor of black barley was removed and that soft dumplings could be manufactured. The present invention has been completed.

Republic of Korea Patent Registration No. 10-0538261 Patent Registration No. 10-0798389

The technical problem of the present invention is to provide a black barley dumplings and a method for manufacturing the same, which contains a large amount of dietary fiber, there is no fear of obesity, and can be suitably harmonized with traditional dumplings including vegetables, kimchi and pork.

To this end,

Black barley dumplings containing black barley rice seasoned with seasoning solution are provided.

Also,

(1) washing black barley;

(2) immersing the washed black barley in water in which sugar is dissolved;

(3) separating the soaked barley and immersion water immersed separately;

(4) mixing the soaked black barley with vegetable oil and adding immersion water to prepare black barley rice; And

(5) seasoning the black barley rice with seasoning solution;

It provides a method for producing black barley dumplings comprising a.

According to this method, there is no concern about obesity due to high dietary fiber content, and it is possible to manufacture well-being black barley dumplings that suits Korean tastes in harmony with traditional dumplings mainly made of vegetables, kimchi and pork. In addition, through the various uses of black barley can be expected to greatly increase the income of growers.

1 is a flow chart showing a method for producing a barley barley dumpling of the present invention.

Dumplings according to the present invention is characterized in that it contains black barley rice, which is not an animal raw material.

The black barley has a dietary fiber content significantly higher than that of ordinary barley, and has dietary function, dietary cancer prevention effect, and the like.

The black barley rice is seasoned with seasoning liquid is preferable to enhance the texture and flavor of dumplings.

The seasoning liquid is obtained by mixing a vegetable oil, a sugar, sashimi and soy sauce in a weight ratio of 1: 1, and then boiled for 5 to 15 minutes on a low heat.

Here, the vegetable oil is used to mix cooking oil, onion and leek in a weight ratio of 10: 1: 1 and boiled for 1 to 3 hours at 150 to 170 ℃.

The seasoning solution is preferably added in 1 to 3 parts by weight based on 100 parts by weight of black barley rice. At this time, if the content of the seasoning liquid is less than the above range, the flavor of the dumplings is lowered. On the contrary, if the content of the seasoning liquid exceeds the above range, the content of the seasoning liquid is increased, so that the binding force of black barley rice decreases, making it difficult to form dumplings.

The black barley dumplings mentioned above

(1) washing black barley;

(2) immersing the washed black barley in water in which sugar is dissolved;

(3) separating the soaked barley and immersion water immersed separately;

(4) mixing the soaked black barley with vegetable oil and adding immersion water to prepare black barley rice; And

(5) seasoning the black barley rice with seasoning solution;

It is manufactured through.

Hereinafter will be described in detail by dividing the production method of the black barley dumpling cattle of the present invention step by step.

First, wash black barley.

Water washing removes impurities and foreign substances contained in black barley.

The washed black barley is then called immersed in water in which sugar is dissolved.

Depending on the amount of black barley and the temperature of the water to be added, black barley is called for an appropriate time, for example between 2 and 3 hours to ensure sufficient moisture is supplied to the starch in the barley eggs.

At this time, the sugar is added to reduce the astringent taste of black barley, it is preferably added to 1 to 2 parts by weight based on 100 parts by weight of black barley.

Next, the soaked barley and the immersion water immersed it are separated separately.

After the black barley is called out, only black barley is removed and the remaining immersion water is separated. Since the immersion water contains water-soluble nutrients such as pigment components escaped from the black barley in the soaking process, it is used as the cooking water in the black barley rice to be carried out later.

Next, the soaked black barley is mixed with vegetable oil and then immersion water is added and cooked to prepare black barley rice.

Vegetable oil is a mixture of cooking oil, onions and leeks in a weight ratio of 10: 1 to 1 and boiled for 1 to 3 hours at 150 to 170 ℃.

When black barley rice is prepared by mixing black barley mixed with vegetable oil in this way, the distinctive smell of black barley is removed as well as a glossy black barley rice.

The vegetable oil is 1 to 3 parts by weight based on 100 parts by weight of the black barley called It is preferable to mix. If less than the above range, the effect of improving the disadvantages of the smell, color change, bitter taste, etc. of the rice is insignificant, on the contrary, if the above range is exceeded, the smell of vegetable oil itself deteriorates the flavor of black barley rice, which significantly reduces the taste. There is a problem.

The barley water is preferably added in an amount of 180 to 300 parts by weight based on 100 parts by weight of the so called black barley to obtain a sticky, elastic and soft black barley rice.

Next, black barley rice is seasoned with seasoning liquid.

This seasoning step removes the unique smell of black barley rice and softens the hard texture of barley.

This seasoned black barley rice itself can be used as dumplings, or mixed with a common dumplings, such as vegetables, pork and the like as a main ingredient can be used as dumplings.

The final dumplings obtained are packaged in disposable containers or packaging containers, and are put into final sterilization system for higher shelf life.

According to this method, there is no concern of obesity due to high dietary fiber content, and it is possible to produce well-being black barley dumplings that suit Korean tastes in harmony with traditional dumplings.
In addition, through the various uses of black barley can be expected to greatly increase the income of growers.

Hereinafter, preferred examples and experimental examples of the present invention are described. The following examples are described for the purpose of more clearly expressing the present invention, but the contents of the present invention are not limited to the following examples.

Example  One

1 kg of black barley was rinsed 2-3 times with water and washed. 0.1 kg of onion and 0.1 kg of onion were added to 1 kg of cooking oil and boiled for 2 hours to prepare vegetable oil. 1kg of vegetable oil was added sugar, dried and soy sauce 1kg and heated for about 10 minutes on low heat to prepare a seasoning solution.

In 1 kg of washed black barley, 20 g of sugar was dissolved in water, soaked at room temperature for 2 hours, and the soaked barley soaked with barley was separated. 30 g of prepared vegetable oil was added to 1 kg of soaked black barley, mixed, and 2 kg of immersion water was cooked to obtain black barley rice. 10 g of the prepared seasoning solution was prepared in 500 g of black barley rice to prepare black barley dumpling beef.

The resulting dumplings were wrapped in dumpling skin, steamed, and steamed in a steamer to prepare steamed dumplings.

Example  2

The black barley dumplings obtained in Example 1 were wrapped in dumpling skin, fried, and fried in oil to prepare fried dumplings.

Comparative example  One

It was prepared in the same manner as in Example 1 except that vegetable oil was not added at the time of cooking and seasoning liquid was not added to the black barley rice.

Experimental Example  1: sensory experiment

Sensory evaluation was performed on the dumplings prepared according to the above Examples and Comparative Examples.

The sensory test was performed by randomly extracting 10 men and women aged 20 to 50 years to obtain a nine-point grading system (9 = best; 8 = very good; 7 = usually good) for taste, taste, color, and texture. Good; 6 = Slightly good; 5 = Not good or hate; 4 = Slightly disliked; 3 = Normal dislikes; 2 = Very disliked; 1 = Most disliked; The average value was calculated | required. The evaluation results are shown in Table 1 below.

division flavor incense color Texture Comprehensive likelihood Example 1 7.1 7.3 7.4 7.4 7.30 Example 2 7.3 7.1 7.3 7.3 7.25 Comparative Example 1 5.4 5.3 5.4 5.3 5.35

As can be seen from the results of the sensory experiment, dumplings containing the black barley dumplings of the present invention was shown to be excellent in the general taste of flavor, flavor, etc. compared to the comparative example including the dumplings prepared without using vegetable oil and seasoning liquid.

Experimental Example  2: check the weight loss effect

The weight loss effect of the dumplings prepared according to Example 1 was evaluated. Commercial meat dumplings were used as a positive control for comparison.

Two groups of 20 to 35 year old women were used in two groups, and a total of two groups of experimental groups were set, and the initial weight of each group was measured.

Then, each administration group was fed a meal for the same diet for a week, lunch was to eat 10 steamed dumplings and commercial meat dumplings of Example 1 per person. Ingestion of other foods was prohibited except during the diet.

On the morning after the end of the experiment the final weight on an empty stomach was measured, and the results are shown in Table 2 below.

division Weight loss (kg) % Reduction Example 1 Dumplings
Administration group



Woman A 2.6 4.56 Woman B 2.1 3.82 Woman C 1.7 3.21 Woman D Woman E 1.4 2.41 Woman E 1.9 3.22 Commercial meat dumpling administration group



Woman f 0.2 0.87 Woman G -0.3 -0.55 Woman H 0.2 0.35 Woman I 0.5 0.86 Woman J -0.4 0.78

As shown in Table 2 above, when the intake of dumplings using black barley dumplings, it was confirmed that the weight is significantly reduced compared to the case of ingesting the commercial meat dumplings. From these results, it can be seen that black barley dumplings containing a large amount of dietary fiber can be used as a diet food.

Claims (9)

delete In black barley dumplings containing black barley rice seasoned with seasoning liquid,
The seasoning liquid is prepared by mixing a vegetable oil, a sugar, sashimi, and soy ingredients in a weight ratio of 1: 1 and then boiled for 5 to 15 minutes on a low heat,
The seasoning liquid is black barley dumplings, characterized in that the seasoning in 1 to 3 parts by weight with respect to 100 parts by weight of black barley rice. delete (1) washing black barley;
(2) immersing the washed black barley in water in which sugar is dissolved;
(3) separating the soaked barley and immersion water immersed separately;
(4) mixing the soaked black barley with vegetable oil and adding immersion water to prepare black barley rice; And
(5) seasoning the black barley rice with seasoning solution;
Black barley dumplings manufacturing method comprising a. The method of claim 4, wherein the sugar is
Method for producing black barley dumplings, characterized in that added to 1 to 2 parts by weight based on 100 parts by weight of black barley. The method of claim 4, wherein the vegetable oil is
Cooking oil, onion and leek in a weight ratio of 10: 1: 1 black barley dumplings manufacturing method characterized in that boiled for 1 to 3 hours at 150 to 170 ℃. The method of claim 4 wherein the vegetable oil is
Method for producing black barley dumplings, characterized in that mixed with 1 to 3 parts by weight based on 100 parts by weight of the soaked barley. The method of claim 4, wherein the seasoning liquid
Method for producing a black barley dumplings, characterized in that the vegetable oil, sugar, sashimi, and soy sauce ingredients are mixed in a weight ratio of 1: 1 and then boiled in a low heat for 5 to 15 minutes. The method of claim 4, wherein the seasoning liquid
Method for producing black barley dumplings, characterized in that seasoned with 1 to 3 parts by weight based on 100 parts by weight of black barley rice.

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