KR101387413B1 - A bun and manufacturing methode thereof - Google Patents
A bun and manufacturing methode thereof Download PDFInfo
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- KR101387413B1 KR101387413B1 KR1020120022208A KR20120022208A KR101387413B1 KR 101387413 B1 KR101387413 B1 KR 101387413B1 KR 1020120022208 A KR1020120022208 A KR 1020120022208A KR 20120022208 A KR20120022208 A KR 20120022208A KR 101387413 B1 KR101387413 B1 KR 101387413B1
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
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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
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Abstract
본 발명은 만두 및 그 제조방법에 관한 것으로, 절인 무생채 68중량%, 쪽파 2.5중량%, 마늘 0.7중량%, 생강 0.1중량%, 후추 0.02중량%, 올리고당 0.34중량%, 들기름 0.22중량%, 조미료 0.12중량%, 청양고추가루 8중량%, 및 돼지고기 20중량%를 투입하고 이들 혼합물을 골고루 버무려 충분하게 섞은 다음 10~12분간 상온에서 숙성시켜 만두소를 제조한 다음 15g의 만두피에 35g의 만두소를 넣어 만두를 빚어 제조함으로써, 비교적 저렴한 무를 사용하여 무생채를 절여 직접 사용하므로 무의 식감을 최대한 유지시킬 수 있도록 하되 맛과 냄새 및 인체에 유익한 영양분이 풍부한 만두를 대량으로 공급할 수 있도록 할 뿐만 아니라 무생채 쪽파, 마늘, 생강, 후추, 올리고당, 들기름, 조미료, 고추가루 및 돼지고기 등을 섞은 만두소를 냉동 보관하여 장기보관할 수 있는 것이다.The present invention relates to dumplings and a method for manufacturing the same, pickled fresh raw vegetables 68% by weight, chives 2.5% by weight, garlic 0.7% by weight, ginger 0.1% by weight, pepper 0.02% by weight, oligosaccharide 0.34% by weight, perilla oil 0.22% by weight, seasoning 0.12 Add weight%, 8% by weight of Cheongyang pepper, and 20% by weight of pork, mix the mixture evenly and mix them thoroughly, then mature at room temperature for 10 to 12 minutes to make dumplings, and then put 35g dumplings in 15g dumpling skin. By making dumplings, they use relatively inexpensive radishes and pickle fresh radish directly so that they can maintain the texture of radish as much as possible, but also provide large quantities of dumplings rich in taste, smell and nutrients that are beneficial to the human body. Garlic, ginger, pepper, oligosaccharides, perilla oil, seasonings, red pepper powder, and pork mixed with dumplings can be stored for long-term storage.
Description
본 발명은 만두 및 그 제조방법에 관한 것으로, 무의 생채를 이용하여 저렴하면서도 식감이 탁월한 만두 및 그 제조방법에 관한 것이다.
The present invention relates to a dumpling and a manufacturing method thereof, and relates to a dumpling and an excellent manufacturing method using a raw vegetable radish with excellent texture.
알려진 바와 같이, 만두(饅頭)는 밀가루나 메밀가루 반죽으로 만든 만두 피에다 고기와 야채, 김치 등을 주재료로 하는 만두 소를 넣고 여러가지 모양으로 빚어서 삶거나 찐 음식을 말한다. As it is known, dumplings are steamed dumplings made from flour or buckwheat flour, and dumplings made from meat, vegetables, and kimchi.
만두는 만두피나 소의 재료, 조리방법 또는 빚는 모양에 따라 여러 종류로 구분된다. Dumplings are divided into several types, depending on the ingredients of the dumplings or beef, the cooking method, or the shape of the soup.
우선 만두피의 재료에 따라서는 밀만두·어만두·메밀만두가 있고, 소의 재료에 따라서는 호박만두·고기만두·김치만두 등이 있다. First, there are wheat dumplings, dumplings and buckwheat dumplings depending on the ingredients of dumpling skin, and pumpkin dumplings, meat dumplings and kimchi dumplings depending on the ingredients of the cow.
또한, 만두를 빚어서 더운 장국에 넣고 끓인 것은 만두국, 쪄서 국물 없이 먹는 것은 찐만두, 차게 식힌 장국에 넣은 것은 편수라 한다. In addition, dumplings are made in hot Jangguk and boiled dumplings. Steamed dumplings are eaten without steamed broth.
빚는 모양에 따라서는 세모 모양으로 빚은 변씨만두, 해삼모양으로 빚은 규아상 등이 있고, 또한 작은 만두 여러 개를 싸서 만든 대만두도 있다. Depending on the shape of the dish, there are three kinds of dumplings made with a triangular shape, a gyu-a-sang made with sea cucumbers, and Taiwanese dumplings made of several small dumplings.
만두는 잔치상이나 제사상에 쓰이거나 겨울철의 시식용(時食用)으로 널리 애용되고 있다.Dumplings are widely used for feasts and rituals, and for winter tasting.
만두피는 밀가루 단백질의 주성분인 글루텐(Gluten)의 점탄성을 이용하여 반죽한 다음, 원하는 형태로 제조하고, 만두소는 육류 및 채소류를 버무려 제조하며, 만두는 만두소를 만두피에 적당량 넣어 제조한다. 이렇게 제조된 만두는 값이 싸고 이용이 편리한 대중식품으로서, 바쁜 현대인들에게 아주 중요한 식품으로 자리를 잡고 있다.Dumpling skin is kneaded using the viscoelasticity of gluten (Gluten), the main component of wheat flour protein, then prepared in the desired form, dumplings are prepared by combining meat and vegetables, dumplings are prepared by putting a suitable amount of dumplings in dumpling skin. Dumplings made in this way are inexpensive, easy-to-use mass foods, and are becoming a very important food for busy modern people.
이러한 만두는 소를 구성하는 재료의 종류에 따라 맛이나 영양은 물론, 만두의 물리적 특성도 달라진다. These types of dumplings vary in taste, nutrition, and physical properties of dumplings depending on the types of ingredients that make up the cow.
앞서 언급한 바와 같이, 종래에는 주로 다진 고기와 야채, 김치, 두부 등 전통적인 음식들을 소의 재료로 사용해 왔다. 그러나 최근 소비자들의 기호나 입맛이 점점 다양해 지면서 만두 소의 재료도 점점 다양하게 개발되고 있다.
As mentioned above, conventionally, traditional foods such as minced meat, vegetables, kimchi, and tofu have been used as beef ingredients. However, as the tastes and tastes of consumers are becoming more and more diverse, the ingredients of dumpling beef have been developed in various ways.
본 발명의 주목적은 무의 생채를 주원료로 하여 막과 식감이 웃하고 인체에 유익한 성분이 다량으로 함유되며, 저렴한 가격에 대량으로 생산할 수 있도록 하는 만두 및 그 제조방법을 제공하는 데 있다.The main object of the present invention is to provide a dumpling and a method for manufacturing the same, which are made of raw radish as a main raw material, have a good texture and texture, contain a large amount of beneficial ingredients to the human body, and can be produced in large quantities at a low price.
본 발명의 다른 목적은 대량의 만두를 용이하게 제조하되 균일 맛과 영양을 유지할 수 있도록 하는 만두 및 그 제조방법을 제공하는 데 있다.
Another object of the present invention is to provide a dumpling and a method for manufacturing the dumpling to easily prepare a large amount of dumplings, but to maintain a uniform taste and nutrition.
상기한 목적을 달성하기 위하여 본 발명의 만두 및 그 제조방법은 절인 무생채 68중량%, 쪽파 2.5중량%, 마늘 0.7중량%, 생강 0.1중량%, 후추 0.02중량%, 올리고당 0.34중량%, 들기름 0.22중량%, 조미료 0.12중량%, 청양고추가루 8중량%, 및 돼지고기 20중량%를 투입하고 이들 혼합물을 골고루 버무려 충분하게 섞은 다음 10~12분간 상온에서 숙성시켜 만두소를 제조한 다음 15g의 만두피에 35g의 만두소를 넣어 만두를 빚어 제조함을 그 기술적 구성상의 기본 특징으로 한다.In order to achieve the above object, the dumpling of the present invention and its manufacturing method are pickled organic vegetables 68% by weight, leek 2.5% by weight, garlic 0.7% by weight, ginger 0.1% by weight, pepper 0.02% by weight, oligosaccharide 0.34% by weight, perilla oil 0.22% %, Seasoning 0.12% by weight, 8% by weight of Cheongyang pepper, and 20% by weight of pork, mix the mixture evenly and mix thoroughly, and then mature at room temperature for 10 to 12 minutes to make dumplings, 35g in 15g dumpling skin It is the basic characteristic of the technical composition to make dumplings made with dumpling stuffing.
따라서 본 발명의 만두 및 그 제조방법은 절인 무생채, 쪽파, 마늘, 생강, 후추, 올리고당, 들기름, 조미료, 청양고추가루, 및 돼지고기를 투입하여 이들 혼합물을 골고루 버무려 충분하게 섞고, 충분하게 섞은 혼합물을 상온에서 10~12분간 숙성시켜 충분하게 맛이 어우러질 수 있도록 한 다음 15g의 만두피에 35g의 만두소를 넣어 만두를 빚어 제조하는 것으로, 비교적 저렴한 무를 사용하여 무생채를 절여 직접 사용하므로 무의 식감을 최대한 유지시킬 수 있도록 하되 맛과 냄새 및 인체에 유익한 영양분이 풍부한 만두를 대량으로 공급할 수 있도록 할 뿐만 아니라 무생채 쪽파, 마늘, 생강, 후추, 올리고당, 들기름, 조미료, 고추가루 및 돼지고기 등을 섞은 만두소를 냉동 보관하여 장기보관할 수 있도록 하는 효과가 있다.
Therefore, the dumpling of the present invention and a method for producing the pickled radish greens, chives, garlic, ginger, pepper, oligosaccharides, perilla oil, seasonings, cheongyang red pepper, and pork are mixed evenly and mixed well, and a mixture sufficiently mixed After ripening at room temperature for 10 to 12 minutes to ensure a good taste, then add 35g of dumplings to 15g of dumpling skin to make dumplings. To ensure maximum sustainability, but also to supply large quantities of dumplings rich in taste, smell and nutrients that are beneficial to the human body, as well as dumplings mixed with apricots, garlic, ginger, pepper, oligosaccharides, perilla oil, seasonings, chili powder and pork It is effective to allow long-term storage by freezing.
이러한 본 발명의 만두 및 그 제조방법법의 실시 예를 상세하게 설명하면 다음과 같다.
When explaining the embodiment of the dumplings and the method of manufacturing the same in detail as follows.
매운맛 만두소 제조방법How to make spicy dumplings
절인 무생채 68중량%, 쪽파 2.5중량%, 마늘 0.7중량%, 생강 0.1중량%, 후추 0.02중량%, 올리고당 0.34중량%, 들기름 0.22중량%, 조미료 0.12중량%, 고추가루 8중량%, 및 돼지고기 20중량%를 투입하고 이들 혼합물을 골고루 버무려 충분하게 섞는다
Pickled fresh raw vegetables 68%, chives 2.5%, garlic 0.7%, ginger 0.1%, pepper 0.02%, oligosaccharide 0.34%, perilla oil 0.22%, seasoning 0.12%, red pepper powder 8%, and pork Add 20% by weight and mix them well and mix well
상기 무생채는 깨끗하게 씻은 다음 채를 썰어 생채를 만들고, 생채에 천일염을 뿌리면서 혼합하여 30분간 절인 다음 절인 무채를 꼭 짜거나 충분하게 탈수시켜 최대한 수분을 제거함이 바람직하다.
The fresh radish is washed clean and then sliced greens to make raw greens, sprinkled while sprinkling salt on raw greens and marinated for 30 minutes and then squeezed radish must be squeezed or dehydrated sufficiently to remove moisture as much as possible.
상기 쪽파는 잘 다듬어 깨끗하게 씻은 다음 2-3mm 크기로 썰어 사용함이 바람직하다.
The chives are well trimmed and washed clean and then cut into 2-3mm sizes.
상기 마늘은 껍질을 벗기고 깨끗하게 씻은 다음 아주 곱게 다져 사용함이 바람직하다.
Peel the garlic, wash it clean, and then use very finely chopped.
상기 후추는 껍질을 까서 깨끗하게 씻은 다음 아주 곱게 다져 사용함이 바람직하다.
The pepper is preferably peeled off and then very finely chopped peeled.
상기 들기름는 들깨가루로 대체하여 사용하여도 무방하다.
The perilla oil may be used in place of perilla powder.
상기 고추가루는 청양 고추가루를 사용하여 아주 매운 맛을 충분하게 낼 수 있도록 함이 바람직하다.The red pepper powder is preferably to be able to give a very spicy taste by using chungyang pepper powder.
그러나, 기호에 따라 일반 고추가루를 사용하여 보통 매운 맛을 낼 수도 있다.However, depending on your preference, you can also use regular red pepper powder to give it a spicy taste.
아울러, 청양 고추가루와 일반 고추가루를 기호에 따라 적정비율로 섞어 다양한 강도의 매운맛을 낼 수도 있다.In addition, Cheongyang pepper powder and ordinary red pepper powder can be mixed at an appropriate ratio according to the preference to give a spicy taste of various strengths.
상기 돼지고기는 잘게 갈아서 다른 만두 속 재료와 골고루 섞일 수 있도록 함이 바람직하다.
The pork is finely ground and preferably mixed with other dumpling ingredients.
이러한 본 발명의 만두는 만두소 혼합물을 버무린 상태에서 10~12분간 상온에서 보관하여 절인 무생채, 쪽파, 마늘, 생강, 후추, 올리고당, 들기름, 조미료, 고추가루 및 돼지고기가 상호 작용하여 충분하게 맛이 어우러질 수 있도록 한다.The dumplings of the present invention are stored at room temperature for 10 to 12 minutes in a mixed state of dumplings so that pickled radish greens, chives, garlic, ginger, pepper, oligosaccharides, perilla oil, seasonings, red pepper powder and pork are sufficiently flavored. Make it together.
상기 만두소 혼합물은 만두피에 넣어 다양한 모양으로 빚고, 빚어진 만두를 찌거나 삶아 섭취하도록 한다.The dumpling stuffing mixture is put into dumpling skin to form various shapes, and steamed or boiled dumplings are ingested.
여기서 만두 한 개에는 만두소 혼합물은 35g으로 하고, 만두피는 15g으로 한다.Here, one gyoza has 35 g of dumpling beef mixture and 15 g of dumpling skin.
만두의 제조가 완료되면, 빚어진 만두를 냉동보관하여 필요할 때마다 찌거나 삶아 섭취하도록 한다.When the dumplings are finished, freeze the dumplings and steam or boil them as needed.
특히, 무생채를 이용한 것으로, 무는 소화기능과 해독, 고혈압, 동맥경화 같 은 성인병에 도움을 줄 수 있다.In particular, by using alive vegetables, radish can help in adult diseases such as digestive function, detoxification, hypertension, arteriosclerosis.
고추가루는 캡사이신 성분이 풍부하여 인체의 신진대사를 원활하게 하고 지방축척을 억제할 뿐만 아니라 비타민이 풍부하며 매운 맛으로 인하여 다이어트에도 유리하다.
Red pepper powder is rich in capsaicin, which facilitates the metabolism of the human body, inhibits fat accumulation, and is rich in vitamins and is also beneficial to the diet due to its spicy taste.
실시예1-1 Example 1-1
절인 무생채 68중량%, 쪽파 2.5중량%, 마늘 0.7중량%, 생강 0.1중량%, 후추 0.02중량%, 올리고당 0.34중량%, 들기름 0.22중량%, 조미료 0.12중량%, 청양고추가루 8중량%, 및 돼지고기 20중량%를 투입하고 이들 혼합물을 골고루 버무려 충분하게 섞은 다음 10~12분간 상온에서 숙성시켜 만두소를 제조한다.Pickled fresh vegetables 68%, chives 2.5%, garlic 0.7%, ginger 0.1%, pepper 0.02%, oligosaccharide 0.34%, perilla oil 0.22%, seasoning 0.12%, cheongyang pepper 8%, and pork Add 20% by weight of meat, mix the mixture evenly and mix well, and then mature at room temperature for 10 to 12 minutes to prepare dumpling beef.
이러한 상태에서 15g의 만두피에 35g의 만두소를 넣어 만두를 빚어 제조한 다음 찌거나 삶는다.
In this condition, 15g dumpling skin is put into 35g dumpling stuffing to make dumplings, then steamed or boiled.
실시예1-2Examples 1-2
절인 무생채 60중량%, 쪽파 2.5중량%, 마늘 0.7중량%, 생강 0.1중량%, 후추 0.02중량%, 올리고당 0.34중량%, 들기름 0.22중량%, 조미료 0.12중량%, 청양고추가루 8중량% 및 돼지고기 28중량%를 투입하고 이들 혼합물을 골고루 버무려 충분하게 섞은 다음 10~12분간 상온에서 숙성시켜 만두소를 제조한다.Pickled radish 60%, chives 2.5%, garlic 0.7%, ginger 0.1%, pepper 0.02%, oligosaccharide 0.34%, perilla oil 0.22%, seasoning 0.12%, cheongyang pepper 8% and pork Add 28% by weight, mix the mixture evenly and mix well, and then mature at room temperature for 10 to 12 minutes to prepare dumpling beef.
이러한 상태에서 15g의 만두피에 35g의 만두소를 넣어 만두를 빚어 제조한 다음 찌거나 삶는다.
In this condition, 15g dumpling skin is put into 35g dumpling stuffing to make dumplings, then steamed or boiled.
실시예1-3Example 1-3
절인 무생채 76중량%, 쪽파 2.5중량%, 마늘 0.7중량%, 생강 0.1중량%, 후추 0.02중량%, 올리고당 0.34중량%, 들기름 0.22중량, 조미료 0.12중량%, 청양고추가루 2중량%, 및 돼지고기 18중량%를 투입하고 이들 혼합물을 골고루 버무려 충분하게 섞은 다음 10~12분간 상온에서 숙성시켜 만두소를 제조한다.Pickled fresh vegetables 76%, chives 2.5%, garlic 0.7%, ginger 0.1%, pepper 0.02%, oligosaccharide 0.34%, perilla oil 0.22%, seasoning 0.12%, cheongyang pepper 2%, and pork Add 18% by weight, mix the mixture evenly and mix well, and then mature at room temperature for 10 to 12 minutes to prepare dumpling beef.
이러한 상태에서 15g의 만두피에 35g의 만두소를 넣어 만두를 빚어 제조한 다음 찌거나 삶는다.
In this condition, 15g dumpling skin is put into 35g dumpling stuffing to make dumplings, then steamed or boiled.
실시예1-4Examples 1-4
절인 무생채 60중량%, 쪽파 2.5중량%, 마늘 0.7중량%, 생강 0.1중량%, 후추 0.02중량%, 올리고당 0.34중량%, 들기름 0.22중량%, 조미료 0.12중량%, 청양고추가루 16중량%, 및 돼지고기 20중량%를 투입하고 이들 혼합물을 골고루 버무려 충분하게 섞은 다음 10~12분간 상온에서 숙성시켜 만두소를 제조한다.
이러한 상태에서 15g의 만두피에 35g의 만두소를 넣어 만두를 빚어 제조한 다음 찌거나 삶는다.
Pickled radish 60%, chives 2.5%, garlic 0.7%, ginger 0.1%, pepper 0.02%, oligosaccharide 0.34%, perilla oil 0.22%, seasoning 0.12%, cheongyang red pepper 16%, and pork Add 20% by weight of meat, mix the mixture evenly and mix well, and then mature at room temperature for 10 to 12 minutes to prepare dumpling beef.
In this condition, 15g dumpling skin is put into 35g dumpling stuffing to make dumplings, then steamed or boiled.
실시예1-5Examples 1-5
절인 무생채 76중량%, 쪽파 2.5중량%, 마늘 0.7중량%, 생강 0.1중량%, 후추 0.02중량%, 올리고당 0.34중량%, 들기름 0.22중량%, 조미료 0.12중량%, 청양고추가루 2중량%, 및 돼지고기 18중량%를 투입하고 이들 혼합물을 골고루 버무려 충분하게 섞은 다음 10~12분간 상온에서 숙성시켜 만두소를 제조한다.Pickled fresh vegetables 76%, chives 2.5%, garlic 0.7%, ginger 0.1%, pepper 0.02%, oligosaccharide 0.34%, perilla oil 0.22%, seasoning 0.12%, Cheongyang pepper 2%, and pork Add 18% by weight of meat, mix the mixture evenly and mix well, then mature at room temperature for 10-12 minutes to make dumplings.
이러한 상태에서 15g의 만두피에 35g의 만두소를 넣어 만두를 빚어 제조한 다음 찌거나 삶는다.
In this condition, 15g dumpling skin is put into 35g dumpling stuffing to make dumplings, then steamed or boiled.
매운맛 만두 관능평가Spicy Dumplings Sensory Evaluation
관능평가는 훈련된 패널 10명을 상대로 하여 맛, 냄새, 식감 및 전체적인 기호도를 아래의 5점 척도법에 따라 평가하였다.Sensory evaluation was conducted on 10 trained panelists to evaluate taste, smell, texture and overall acceptability according to the 5-point scale below.
1점: 매우 나쁨 1 point: very bad
2점: 나쁨2 points: bad
3점: 보통 3 points: normal
4점: 좋음4 points: Good
5점: 매우 좋음5 points: Very good
결과를 아래의 [표 1]에 나타내었다. 괄호 안의 점수는 5점 척도법에 따른 평균값으로 점수가 높을수록 맛의 좋고 냄새가 우수하며 식감이 좋고 기호도가 높다는 것을 의미한다.
The results are shown in Table 1 below. The scores in parentheses are the average values according to the 5-point scale method, which means that the higher the score, the better the taste, the better the smell, the better the texture, and the higher the preference.
상기 [표 1]의 결과를 참조하여 보면, 만두의 맛이나 기호도 등이 무생채가 적정량을 유지할 때 더 높음을 알 수 있다. Referring to the results of Table 1, it can be seen that the taste and taste of dumplings are higher when the fresh vegetables are kept in proper amount.
더욱이, 청양 고추가루를 적당하게 넣은 경우 맛과 식감에서 선호도가 높음을 알 수 있다.In addition, it can be seen that the preference is high in taste and texture when the Chungyang pepper powder is added properly.
참고로, 특이하게는 돼지고기를 많이 첨가한 경우를 최상으로 선호하는 소수의 패널이 있었으나, 대부분의 패널은 지나치게 많은 돼지고기로 인한 특유 냄새와 맛이 만두 본연의 맛을 잠식한다고 평가하면서 낮은 점수를 주었다.For reference, there were a few panels that favored the case of adding a lot of pork, but most of the panelists lowered the score by evaluating the peculiar smell and taste of too much pork. Gave.
특히, 무생채 절여 사용하여 무생채의 물러짐을 최소화하므로 맛과 식감을 크게 형상시킴을 알 수 있다.In particular, it can be seen that the taste and texture are greatly shaped because the saenggichae pickled to minimize the retreat of the saenggichae.
나아가, 청양 고추가루를 많이 첨가한 경우에는 지나친 매운맛으로 소수인원은 시식에 어려움이 있었다.
In addition, when a large amount of Cheongyang pepper powder was added, a small number of people had difficulty tasting due to excessive spicy taste.
순한맛Mild taste 만두소 제조방법 How to make dumplings
절인 무생채 68중량%, 부추10.5중량%, 마늘 0.7중량%, 생강 0.1중량%, 후추 0.02중량%, 올리고당 0.34중량%, 들기름 0.22중량%, 조미료 0.12중량%, 및 돼지고기 20중량%를 투입하고 이들 혼합물을 골고루 버무려 충분하게 섞는다.
Pickled fresh vegetables 68%, leek 10.5%, garlic 0.7%, ginger 0.1%, pepper 0.02%, oligosaccharide 0.34%, perilla oil 0.22%, seasoning 0.12%, and 20% pork Mix these mixtures well and mix well.
상기 무생채는 깨끗하게 씻은 다음 채를 썰어 생채를 만들고, 생채에 천일염을 뿌리면서 혼합하여 30분간 절인 다음 절인 무채를 꼭 짜거나 충분하게 탈수시켜 최대한 수분을 제거함이 바람직하다.
The fresh radish is washed clean and then sliced greens to make raw greens, sprinkled while sprinkling salt on raw greens and marinated for 30 minutes and then squeezed radish must be squeezed or dehydrated sufficiently to remove moisture as much as possible.
상기 부추는 잘 다듬어 깨끗하게 씻은 다음 2-3mm 크기로 썰어 사용함이 바람직하다.
The leek is preferably trimmed and washed clean and then cut into 2-3mm size.
이러한 본 발명의 만두는 만두소 혼합물을 버무린 상태에서 10~12분간 상온에서 보관하여 절인 무생채, 부추, 마늘, 생강, 후추, 올리고당, 조미료, 및 돼지고기가 상호 작용하여 충분하게 맛이 어우러질 수 있도록 한다.The dumplings of the present invention are stored at room temperature for 10 to 12 minutes in a mixed state of dumplings so that pickled radish greens, leek, garlic, ginger, pepper, oligosaccharides, seasonings, and pork can interact with each other to fully taste. do.
상기 만두소 혼합물은 만두피에 넣어 다양한 모양으로 빚고, 빚어진 만두를 찌거나 삶아 섭취하도록 한다.The dumpling stuffing mixture is put into dumpling skin to form various shapes, and steamed or boiled dumplings are ingested.
여기서 만두 한 개에는 만두소 혼합물은 35g으로 하고, 만두피는 15g으로 한다.Here, one gyoza has 35 g of dumpling beef mixture and 15 g of dumpling skin.
만두의 제조가 완료되면, 빚어진 만두를 냉동보관하여 필요할 때마다 찌거나 삶아 섭취하도록 한다.When the dumplings are finished, freeze the dumplings and steam or boil them as needed.
특히, 무생채를 이용한 것으로, 무는 소화기능과 해독, 고혈압, 동맥경화 같 은 성인병에 도움을 줄 수 있다.
In particular, by using alive vegetables, radish can help in adult diseases such as digestive function, detoxification, hypertension, arteriosclerosis.
실시예2-1 Example 2-1
절인 무생채 68중량%, 부추 10.5중량%, 마늘 0.7중량%, 생강 0.1중량%, 후추 0.02중량%, 올리고당 0.34중량%, 들기름 0.22중량%, 조미료 0.12중량%, 및 돼지고기 20중량%를 투입하고 이들 혼합물을 골고루 버무려 충분하게 섞은 다음 10~12분간 상온에서 숙성시켜 만두소를 제조한다.Pickled fresh raw vegetables 68%, leek 10.5%, garlic 0.7%, ginger 0.1%, pepper 0.02%, oligosaccharide 0.34%, perilla oil 0.22%, seasoning 0.12%, and 20% pork Mix these mixtures evenly and sufficiently mix, and then mature at room temperature for 10 to 12 minutes to prepare dumplings.
이러한 상태에서 15g의 만두피에 35g의 만두소를 넣어 만두를 빚어 제조한 다음 찌거나 삶는다.
In this condition, 15g dumpling skin is put into 35g dumpling stuffing to make dumplings, then steamed or boiled.
실시예2-2Example 2-2
절인 무생채 60중량%, 부추 10.5중량%, 마늘 0.7중량%, 생강 0.1중량%, 후추 0.02중량%, 올리고당 0.34중량%, 들기름 0.22중량%, 조미료 0.12중량%, 및 돼지고기 28중량%를 투입하고 이들 혼합물을 골고루 버무려 충분하게 섞은 다음 10~12분간 상온에서 숙성시켜 만두소를 제조한다.Pickled raw radish 60%, leek 10.5%, garlic 0.7%, ginger 0.1%, pepper 0.02%, oligosaccharide 0.34%, perilla oil 0.22%, seasoning 0.12%, and pork 28% Mix these mixtures evenly and sufficiently mix, and then mature at room temperature for 10 to 12 minutes to prepare dumplings.
이러한 상태에서 15g의 만두피에 35g의 만두소를 넣어 만두를 빚어 제조한 다음 찌거나 삶는다.
In this condition, 15g dumpling skin is put into 35g dumpling stuffing to make dumplings, then steamed or boiled.
실시예2-3Example 2-3
절인 무생채 76중량%, 부추 10.5중량%, 마늘 0.7중량%, 생강 0.1중량%, 후추 0.02중량%, 올리고당 0.34중량%, 들기름 0.22중량%, 조미료 0.12중량%, 및 돼지고기 12중량%를 투입하고 이들 혼합물을 골고루 버무려 충분하게 섞은 다음 10~12분간 상온에서 숙성시켜 만두소를 제조한다.Pickled fresh vegetables 76% leek, leek 10.5%, garlic 0.7%, ginger 0.1%, pepper 0.02%, oligosaccharide 0.34%, perilla oil 0.22%, seasoning 0.12%, and 12% pork Mix these mixtures evenly and sufficiently mix, and then mature at room temperature for 10 to 12 minutes to prepare dumplings.
이러한 상태에서 15g의 만두피에 35g의 만두소를 넣어 만두를 빚어 제조한 다음 찌거나 삶는다.
In this condition, 15g dumpling skin is put into 35g dumpling stuffing to make dumplings, then steamed or boiled.
실시예2-4Examples 2-4
절인 무생채 60중량%, 부추 18.5중량%, 마늘 0.7중량%, 생강 0.1중량%, 후추 0.02중량%, 올리고당 0.34중량%, 들기름 0.22중량%, 조미료 0.12중량%, 및 돼지고기 20중량%를 투입하고 이들 혼합물을 골고루 버무려 충분하게 섞은 다음 10~12분간 상온에서 숙성시켜 만두소를 제조한다.
이러한 상태에서 15g의 만두피에 35g의 만두소를 넣어 만두를 빚어 제조한 다음 찌거나 삶는다.
Pickled raw radish 60%, leek 18.5%, garlic 0.7%, ginger 0.1%, pepper 0.02%, oligosaccharide 0.34%, perilla oil 0.22%, seasoning 0.12%, and pork 20% Mix these mixtures evenly and sufficiently mix, and then mature at room temperature for 10 to 12 minutes to prepare dumplings.
In this condition, 15g dumpling skin is put into 35g dumpling stuffing to make dumplings, then steamed or boiled.
실시예2-5Example 2-5
절인 무생채 76중량%, 부추 2.5중량%, 마늘 0.7중량%, 생강 0.1중량%, 후추 0.02중량%, 올리고당 0.34중량%, 들기름 0.22중량%, 조미료 0.12중량%, 및 돼지고기 20중량%를 투입하고 이들 혼합물을 골고루 버무려 충분하게 섞은 다음 10~12분간 상온에서 숙성시켜 만두소를 제조한다.Pickled fresh vegetables 76%, leek 2.5%, garlic 0.7%, ginger 0.1%, pepper 0.02%, oligosaccharide 0.34%, perilla oil 0.22%, seasoning 0.12%, and 20% pork Mix these mixtures evenly and sufficiently mix, and then mature at room temperature for 10 to 12 minutes to prepare dumplings.
이러한 상태에서 15g의 만두피에 35g의 만두소를 넣어 만두를 빚어 제조한 다음 찌거나 삶는다.
In this condition, 15g dumpling skin is put into 35g dumpling stuffing to make dumplings, then steamed or boiled.
관능평가Sensory evaluation
관능평가는 훈련된 패널 10명을 상대로 하여 맛, 냄새, 식감 및 전체적인 기호도를 아래의 5점 척도법에 따라 평가하였다.Sensory evaluation was conducted on 10 trained panelists to evaluate taste, smell, texture and overall acceptability according to the 5-point scale below.
1점: 매우 나쁨 1 point: very bad
2점: 나쁨2 points: bad
3점: 보통 3 points: normal
4점: 좋음4 points: Good
5점: 매우 좋음5 points: Very good
결과를 아래의 [표 2]에 나타내었다. 괄호 안의 점수는 5점 척도법에 따른 평균값으로 점수가 높을수록 맛의 좋고 냄새가 우수하며 식감이 좋고 기호도가 높다는 것을 의미한다.
The results are shown in Table 2 below. The scores in parentheses are the average values according to the 5-point scale method, which means that the higher the score, the better the taste, the better the smell, the better the texture, and the higher the preference.
상기 [표 2]의 결과를 참조하여 보면, 만두의 맛이나 기호도 등이 무생채가 적정량을 유지할 때 더 높음을 알 수 있다. Referring to the result of [Table 2], it can be seen that the taste and preference of the dumplings are higher when the saenggichae maintains the proper amount.
더욱이, 부추를 적당하게 넣은 경우 맛과 식감에서 선호도가 높음을 알 수 있다.In addition, if you put the leek properly can be seen that the preference in the taste and texture.
참고로, 특이하게는 돼지고기를 많이 첨가한 경우를 최상으로 선호하는 소수의 패널이 있었으나, 대부분의 패널은 지나치게 많은 돼지고기의 함유에 따른 특유 냄새와 맛이 만두 본연의 맛을 잠식한다고 평가하면서 낮은 점수를 주었다.For reference, there were a few panels that preferred the most addition of pork, but most of the panels evaluated that the unique smell and taste of too much pork invaded the original taste of dumplings. Gave a low score.
특히, 무생채 절여 사용하여 무생채의 물러짐을 최소화하므로 맛과 식감을 크게 형상시킴을 알 수 있다.In particular, it can be seen that the taste and texture are greatly shaped because the saenggichae pickled to minimize the retreat of the saenggichae.
Claims (4)
Pickled fresh vegetables 68%, chives 2.5%, garlic 0.7%, ginger 0.1%, pepper 0.02%, oligosaccharide 0.34%, perilla oil 0.22%, seasoning 0.12%, cheongyang pepper 8%, and pork Put 20% by weight of meat, mix the mixture evenly and mix well, and then aged at room temperature for 10 to 12 minutes to make dumplings, and then dumplings made by putting 35g dumplings in 15g dumpling skin.
Pickled fresh raw vegetables 68%, leek 10.5%, garlic 0.7%, ginger 0.1%, pepper 0.02%, oligosaccharide 0.34%, perilla oil 0.22%, seasoning 0.12%, and 20% pork These mixtures are mixed well enough, and then mixed at room temperature for 10 to 12 minutes to prepare dumplings, and then dumplings are made by putting 35g dumplings in 15g dumpling skin.
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Cited By (7)
Publication number | Priority date | Publication date | Assignee | Title |
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KR20180038830A (en) | 2016-10-07 | 2018-04-17 | 호원대학교산학협력단 | Composition for Functional Manju Comprising Nurungji and Aronia & Method Using Thereof |
CN108813701A (en) * | 2018-05-30 | 2018-11-16 | 广西盛尧堂生物科技有限公司 | A kind of steamed dumping and preparation method thereof |
CN108902856A (en) * | 2018-05-30 | 2018-11-30 | 广西盛尧堂生物科技有限公司 | A kind of nourishing the stomach family steamed dumping and preparation method thereof |
CN108936231A (en) * | 2018-05-30 | 2018-12-07 | 广西盛尧堂生物科技有限公司 | A kind of dehumidifying protect liver family steamed dumping and preparation method thereof |
CN108967839A (en) * | 2018-05-30 | 2018-12-11 | 广西盛尧堂生物科技有限公司 | One kind helping sleep family's steamed dumping and preparation method thereof |
KR20190008592A (en) | 2017-07-17 | 2019-01-25 | 양웅섭 | Dumplings using turmeric or coriander and their production method |
KR102195065B1 (en) | 2020-08-12 | 2020-12-28 | (주)오픈스카이앤귀일 | Manufacturing method of dumpling with excellent shape retention |
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KR20210152678A (en) | 2020-06-09 | 2021-12-16 | 주식회사 사조대림 | A dumpling for vegan and the manufacturing method for the same |
KR20230144163A (en) | 2022-04-06 | 2023-10-16 | 선화동매운실비김치 주식회사 농업회사법인 | Preparation method of bun stuffing to use bun stuffing comprising spicy Kimchi |
KR102655767B1 (en) * | 2023-01-12 | 2024-04-05 | 국립공주대학교 산학협력단 | Method of making fried chicken with chives |
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KR840002261B1 (en) * | 1982-12-14 | 1984-12-14 | 이형남 | Apparatus for manufacturing coverless fried mandoo |
KR910006929B1 (en) * | 1989-02-10 | 1991-09-14 | 김정욱 | Rpocess for making sensoned meat and vegetables for dumplings from radish |
KR100728523B1 (en) * | 2005-12-13 | 2007-06-14 | 담양군 | Composition for removing smell of a bun film, a bun film and a bun manufactured therewith |
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Patent Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
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KR840002261B1 (en) * | 1982-12-14 | 1984-12-14 | 이형남 | Apparatus for manufacturing coverless fried mandoo |
KR910006929B1 (en) * | 1989-02-10 | 1991-09-14 | 김정욱 | Rpocess for making sensoned meat and vegetables for dumplings from radish |
KR100728523B1 (en) * | 2005-12-13 | 2007-06-14 | 담양군 | Composition for removing smell of a bun film, a bun film and a bun manufactured therewith |
Cited By (7)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR20180038830A (en) | 2016-10-07 | 2018-04-17 | 호원대학교산학협력단 | Composition for Functional Manju Comprising Nurungji and Aronia & Method Using Thereof |
KR20190008592A (en) | 2017-07-17 | 2019-01-25 | 양웅섭 | Dumplings using turmeric or coriander and their production method |
CN108813701A (en) * | 2018-05-30 | 2018-11-16 | 广西盛尧堂生物科技有限公司 | A kind of steamed dumping and preparation method thereof |
CN108902856A (en) * | 2018-05-30 | 2018-11-30 | 广西盛尧堂生物科技有限公司 | A kind of nourishing the stomach family steamed dumping and preparation method thereof |
CN108936231A (en) * | 2018-05-30 | 2018-12-07 | 广西盛尧堂生物科技有限公司 | A kind of dehumidifying protect liver family steamed dumping and preparation method thereof |
CN108967839A (en) * | 2018-05-30 | 2018-12-11 | 广西盛尧堂生物科技有限公司 | One kind helping sleep family's steamed dumping and preparation method thereof |
KR102195065B1 (en) | 2020-08-12 | 2020-12-28 | (주)오픈스카이앤귀일 | Manufacturing method of dumpling with excellent shape retention |
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KR20130101231A (en) | 2013-09-13 |
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