KR101439065B1 - A tomato mandu and method for preparation thereof - Google Patents

Abstract

The present invention relates to a method for producing a tomato dumpling comprising: (a) a dumpling skin producing step of mixing and kneading 7.5 to 15.6 wt% of a tomato extract, 17.8 to 28.8 wt% of medium flour, 0.1 to 0.5 wt% of salt, and 55 to 65 wt% of water; (b) a dumpling filling producing step of mixing 26.9 to 36.9 wt% of minced meat, 5.6 to 15.6 wt% of minced onions, 20 to 40 wt% of dried minced tomatoes, 0.3 to 10.3 wt% of minced chives, 0.3 to 10.3 wt% of minced shiitakes, 2 to 13 wt% of dried minced eggplants, 0.1 to 5.7 wt% of minced garlic, and 1 to 8 wt% of seasonings; and (c) producing a dumpling by adding the dumpling filling produced in the step (b) in the dumpling skin produced in the step (a) and by sealing the dumpling skin. The tomato dumpling of the present invention has a producing process that is simple because the skin or seeds of a tomato do not have to be removed. Using a tomato extract or a dried minced tomato, the color, taste, nutrition, and texture of the dumpling are improved, and the overall taste is also improved. Moreover, even though meat is added in the dumpling filling, the active ingredients of shiitakes are activated and the absorption of cholesterol can be controlled. When the dumpling is baked, steamed, or cooked using vegetable oil, eggplants absorb linoleic acid and vitamin E of vegetable oil included in the dumpling filling or vegetable oil used for cooking. The dumpling can have the effects which a tomato has and can also have effects on high blood pressure, female diseases, and obesity.

Description

[0001] The present invention relates to a tomato mandu and a method for preparing the same,

The present invention relates to tomato dumplings and a method for producing the same, and more particularly to a tomato dumpling which has a simple manufacturing process using tomato juice or dried chopped tomato which has been removed only from a nipple and has improved color, flavor, And a manufacturing method thereof.

Mandu (bun) is made of wheat flour or buckwheat flour dough, meat, tofu, kimchi, dumplings, various vegetables and other main ingredients into the cow, in various shapes and is called steaming or fried food. These dumplings can be divided into various types according to the ingredients added to the cow, the shape of the dumplings, and the cooking methods. For example, the dumplings are divided into a steamed dumplings, a dumplings, a dumplings, and a dumplings according to the shape of the dumplings. Dumplings, dumplings, and dumplings. Depending on the ingredients, kimchi dumplings, pumpkin dumplings, seafood dumplings, and shrimp dumplings are classified. These dumplings are one of the cheap foods that are cheap and convenient to use, and the busy modern people tend to prefer them.

However, in the manufacture of the dumplings, the main raw material of the dumpling is wheat flour, and the main raw material of dumpling is the main raw material such as pork and kimchi, so it is rich in nutrients such as carbohydrate, fat and protein. However, And various minerals and vitamins are insufficient in comparison with other nutrients. When the dumplings are mixed with the dumplings, smell of flour and appetite are reduced in the dumplings, and the original dumplings of dumplings reduce the palatability . For this reason, a variety of dumpling products have been diversified in order to impart health functionalities or to improve consumer taste or taste.

Korean Patent Laid-Open Publication No. 2013-0094516 discloses a method for producing deep-fried dumpling prepared by wrapping a roasted dumpling mixed with beef, tomato, onion, salt, and pepper, 0986302 discloses a method for producing a color dumpling obtained by lyophilizing and pulverizing vegetables such as spinach, mushroom, red bell pepper, squash, carrot and the like, adding a liquid such as squid ink, Korean Patent No. 0472664 discloses a process for preparing dumplings of yellow color using a powdered pumpkin, a pumpkin, and a gardenia powder, mixing the pumpkin powder and the pumpkin organism with various vegetables or meat to prepare dumpling, And a method for producing the same. However, the dumplings prepared using the dumplings prepared in the oil of the above-mentioned patent documents are inferior in flavor or palatability due to the large amount of the final ingested oil. When the dumplings are added to the dumplings in the form of a lyophilized powder of vegetable color, The texture of vegetable such as pumpkin can not be felt, and there is a disadvantage that a feeling of rejection occurs due to the feeling that the pigment is used. In addition, the dumplings added to the dumplings and dumplings of the pumpkin have a problem that the sweetness of the pumpkin is too strong compared to the dumplings unique to the dumplings, and the ingredients are not coordinated with each other, resulting in a sense of heterogeneity.

Accordingly, the present inventors have completed the present invention as a result of attempting to develop a functional dumpling which has improved nutritional and sensory properties compared to conventional dumplings, because tomatoes are effectively harmonized with various materials using tomato.

One object of the present invention is to provide a process for the production of functional dumplings comprising tomato.

Another object of the present invention is to provide tomato dumplings prepared by the above method.

The present invention relates to a process for preparing a dumpling comprising mixing (a) 7.5 to 15.6% by weight of tomato juice, 17.8 to 28.8% by weight of gravitational force, 0.1 to 0.5% by weight of salt, and 55 to 65% by weight of water and kneading. (b) 26.9-36.9 wt% of minced meat, 5.6-15.6 wt% of chopped onion, 20-40 wt% of dried chopped tomato, 0.3-10.3 wt% of chopped leek, 0.3-10.3 wt% of chopped shiitake, 13% by weight of garlic, 0.1 to 5.7% by weight of chopped garlic, and 1 to 8% by weight of condiments; And (c) adding dumpling prepared in the step (b) to the dumpling prepared in the step (a) and sealing the dumpling to produce dumplings. .

Hereinafter, a method for producing tomato dumplings according to the present invention will be described in detail with reference to the respective steps.

(a) is a step of producing mandhods.

Tomato juice, gravitational force, salt, and water to prepare a dumpling.

The tomato ( Lycopersicon esculentum ) is a fruit of the plant belonging to the dicotyledonous plant, and is mostly composed of water. In addition, it is composed of lycopene, potassium, folic acid, pectin, vitamin C, vitamin E, dietary fiber and beta-carotene It is known that it has effects of anticancer, hypertension, adult disease, anti-obesity, anti-aging, and activation of metabolism and is used as food additive or various forms of food. However, when the above tomatoes are added to food or when they are consumed as foods, there is a problem in that the treatment process takes a long time since tomato peels, faeces or seeds are removed and used.

On the other hand, the seeds of tomatoes are surrounded by gels, and the seeds and gels contain glutamine, neotigogenin, steroid tomatozide A and natural aspirin components, which improves the taste without changing the properties of the food, Promote blood clotting prevention effect.

Therefore, it is preferable to use the tomato of the present invention in which only the nipple is removed. The tomato may be at least one tomato selected from the group consisting of normal tomatoes having a weight of 150 g or more, drop tomatoes, pine needle tomatoes and jujubes tomatoes.

To prepare the dentifrices of the present invention, first wash the tomatoes with clean water. It is possible to remove foreign substances such as dust, soil, insects and the like which are buried on the surface of the tomato through the washing process, and the quality of the dumplings can be prevented from being deteriorated by the bacteria in the foreign matter. Specifically, the tomatoes are carefully washed using a soft sponge to prevent surface scratches.

Thereafter, the water on the surface of the washed tomato is removed and made into juice. The method of preparing the juice is not limited as long as the washed tomato is made into juice, and a blender and a steel plate can be used.

Then, the tomato juice, gravity powder, salt and water are mixed and kneaded. The mixing is carried out in an amount of from 7.5 to 15.6% by weight, preferably from 8 to 12% by weight of tomato juice, from 17.8 to 28.8% by weight, preferably from 20 to 25% by weight, from 0.1 to 0.5% by weight of salt, And preferably from 58 to 62% by weight. When the ingredients are mixed in a content other than the above range, the original taste of the dumplings disappears or the nutritional components of the tomatoes are not transferred, so that a sufficient effect can not be obtained and dough water suitable for the dumpling is not formed. The dough is not limited to the method of kneading tomato juice, gravity powder, salt, and water, and may be kneaded by hand in a kneading machine, a spatula or a container.

Alternatively, the dough may be further added to tomato juice, gravity powder, salt, and water to further add sake (soju, makgeolli, sake), sugar, yeast and the like. These additive materials are not limited to, but need not necessarily be, added to produce a dough to be diced.

Thereafter, the kneaded product is matured in a refrigerator maintained at a temperature of 3 to 6 캜 for 10 to 50 minutes, preferably 20 to 40 minutes, and then kneaded using a plunger, followed by molding into a predetermined shape and size. Although the shape and size are not fixed, they are preferably circular or square with a diameter of 6 to 10 cm, more preferably 6 to 8 cm.

(b) the step of producing dumpling.

Minced meat, chopped onion, dried chopped tomatoes, chopped leeks, chopped shiitake mushrooms, dried chopped branches, chopped garlic, and condiments.

The characteristics, efficacy and the like of the tomato used in the duck meat are as described above.

The meat refers to a portion of a livestock such as cattle, pigs, horses, sheep and goats that can be cultivated in a house, and includes proteins, fats, minerals and vitamins. In the case of producing ducks, It is preferable to use the part, but a scaffold can be used for a soft texture.

The onion is a perennial plant belonging to the monocotyledonous plant lily and lily family. It contains various vitamins and components such as calcium, phosphoric acid, quercetin, and pequucent, and is effective for removing harmful substances in the blood, antioxidant, anticancer, antibacterial, And so on. When the onion is used as a dumpling ingredient, it is preferable to use eggs that are round, unscathed and have a good color, but an onion which is small in size and low in commerciality may be used for sale. It is also possible to clean the skin of the onion and then use the onion containing the skin.

The leek is a perennial plant belonging to the monocotyledonous plant lily and lily family. It is rich in vitamin A, C, and saccharides, and exhibits effects such as antioxidation and blood circulation improvement. When the leek is used as a dumpling ingredient, the color is blue, there is no scratch on the surface, and when it is touched, it is soft and does not break easily.

The shiitake mushroom is a mushroom belonging to the mushroom family. It contains ingredients such as dietary fiber, potassium, and folic acid, and it slows the absorption of cholesterol when consumed with meat, and has effects of improving blood vessels and preventing constipation. When the above mushroom is used as a dumpling material, the shade is not too shabby, the color is clear, and it is not wrinkled.

This is a very early period belonging to the dicotyledonous plant branch. It contains a large amount of minerals such as calcium and iron and easily absorbs oil. Therefore, it is possible to consume linoleic acid and vitamin E when cooked using vegetable oil. Effect. When the branch is used as a dumpling material, it has a pointed spike at the end, a purple color, a puffed shape, and a length of 20 to 22 cm.

The garlic is a perennial plant belonging to the monocotyledonous plant, the lily tree, and the lily family, and contains a variety of sulfur compounds, alicin, vitamins and the like, and exhibits effects such as antioxidation, anti-cancer and blood circulation promotion. When the garlic is used as a dumpling ingredient, it is preferable that the egg is coarse, the color to be turned off is white, there is no wound, and the luster is used.

In the present invention, the term "dried" refers to a state in which the moisture content of the tomato or branch is dried to 5 to 15%.

To prepare the dumplings of the present invention, meat, onion, tomato, leek, shiitake, eggplant and garlic are first rinsed with clean water. It is possible to remove foreign matter such as blood, dust, soil, insects, etc., which are buried on the surface of the dumpling material through the washing process, and the quality of the dumpling can be prevented from being lowered by the bacteria in the foreign matter .

Thereafter, the washed tomatoes and the moisture on the surface of the branches are removed, cut into 4 to 8 equal portions, and then dried. The drying is not limited as long as it removes moisture from tomatoes and branches, and hot air drying, freeze drying and vacuum drying can be used, but hot air drying is preferred.

As an example, the tomatoes and branches cut into six equal portions are dried at a temperature of 40 to 50 DEG C for 4 to 15 hours, preferably 10 to 15 hours. The moisture contained in the tomatoes and branches can be removed through the drying process, and oxidization due to the moisture can be prevented in the subsequent process, thereby preventing the dumplings finally produced from being oxidized to lower the storage stability or quality of the dumplings Can be prevented. When the drying temperature is lower than 40 ° C, the cost and the effect are not different from each other, so that it is uneconomical. When the drying temperature exceeds 50 ° C, the structure and nutrients of the tomato and branch are destroyed There is a possibility.

Then, the moisture removed on the surface of the washed meat, onion, leek and garlic was removed, and the meat, onion, leek, garlic and the dried tomato removed moisture were cut to have a length and a length of 0.2 to 0.5 cm That is, The cutting is performed using a conventional cutter, for example, an esophagus or a blender. When the cutting length is less than 0.2 cm, it is impossible to obtain a sufficient effect when reducing or consuming the texture of the dumplings finally produced. If the cutting length exceeds 0.5 cm, the mixing of the dumpling materials is not uniform, There is a possibility that the quality of the dumplings may deteriorate.

On the other hand, the shiitake and the dried branches are immersed in water at a temperature of 60 to 80 ° C for 30 to 80 minutes, preferably 40 to 70 minutes, taken out to remove moisture, and cut to a length and a length of 0.2 to 0.5 cm That is, If the immersion temperature is less than 60 ° C or the immersion time is less than 30 minutes, it may not be harmonized with other materials of the dumpling, or the texture of the mushrooms or dried branches may be too hard to feel a heterogeneous feeling upon ingestion. Or if the immersion time exceeds 80 minutes, there is a problem that the nutrients of the shiitake mushroom or the branch are destroyed or the moisture is absorbed a lot and the texture is decreased.

Then, mix minced meat, chopped onion, dried chopped tomatoes, chopped leek, chopped shiitake mushrooms, dried chopped branches, chopped garlic and condiments. The mixing is preferably carried out in the presence of 26.9-36.9% by weight, preferably 28-32% by weight of chopped pork, 5.6-15.6% by weight, preferably 8-12% by weight of chopped onion, 20-40% by weight of dried chopped tomatoes, From 3 to 8% by weight, preferably from 3 to 8% by weight, preferably from 3 to 8% by weight, preferably from 3 to 8% by weight, of chopped leek, from 2 to 13% It is preferable to mix 5 to 10% by weight, preferably 0.1 to 5.7% by weight, preferably 1.5 to 4.5% by weight, and 1 to 8% by weight, preferably 3 to 6% by weight of seasoned garlic. When the ingredients are mixed in a content other than the above range, there is a problem in that the original taste of the dumplings disappears or the nutritional components of the tomatoes are not transferred and the sufficient effect can not be obtained. The mixing is not limited to a method of mixing minced meat, chopped onion, dried chopped tomatoes, chopped leek, chopped shiitake, dried chopped chopped garlic, minced garlic, and condiments; it is mixed in a kneading machine, can do.

The seasoning of the present invention may be one or a mixture of two or more selected from the group consisting of sesame oil, pepper, salt, grape seed oil, soy sauce, salt and the like, though not limited thereto.

(c) making dumplings.

The dumpling produced in step (a) is added to the dumpling prepared in step (b), and the dumpling is sealed to manufacture dumpling.

The shape and size of the dumplings are not fixed, but the dumplings may be put in a pear shape or a pear shaped shape, or a pear shaped shape may be used. Then, the dumplings may be rounded to form a round shape, And the like, but is not limited thereto.

In the case of tomato dumplings prepared using the above-described method, tomato juice or dried chopped tomatoes are added to improve taste while imparting different color to the existing ones. When ingested, anticancer, hypertension, adult disease, Anti-aging, metabolic activation, and blood clotting. In addition, when the oil component of the mushroom is transferred, the absorption of cholesterol is suppressed even if the meat is added to the dumpling, and when cooking is performed by baking or steaming using the vegetable oil, the vegetable oil contained in the dumpling or the vegetable oil Of linoleic acid and vitamin E by absorbing the effects of hypertension, female disease, anti-obesity can be obtained.

In one specific embodiment, the sensory evaluations of the dumplings prepared according to the method of the present invention and the dumplings prepared according to the conventional methods were conducted. As a result, the appearance (color), taste and flavor of the tomato dumplings prepared according to the method of the present invention, Flavor, texture, and overall acceptability were significantly improved.

The tomato dumplings prepared according to the method of the present invention have a simple manufacturing process because they do not need to remove the bark or seeds of the tomatoes and improve the color, taste, nutrition, texture and overall acceptability of dumplings using tomato juice or dried chopped tomato . In addition, when the oil component of the mushroom is replaced, the absorption of cholesterol is suppressed even if the meat is added to the dumpling, and when cooking is performed by baking or steaming using the vegetable oil, the vegetable oil contained in the dumpling or the vegetable oil Of vitamin E and linoleic acid to absorb the effects of tomatoes, as well as hypertension, female disease, anti-obesity can be obtained.

Hereinafter, the present invention will be described in more detail with reference to Examples and Experimental Examples. It should be understood that these examples and experimental examples are given by way of illustration only, and are not intended to limit the scope of the present invention.

Production Example 1: Manufacture of dumplings containing tomato

The dough pieces were prepared by mixing 220 g of gravity, 1 g of salt, 100 ml of tomato juice and 360 ml of water. The dough pieces were wrapped in a plastic wrap and placed in a refrigerator maintained at a temperature of 4 ° C. After aging for 30 minutes, A circular dentifrice was prepared. The tomatoes were washed with tomatoes, removed from the nipples, and ground with a blender.

Production Example 2: Production of dumpling containing tomato

2-1. Dairy stuff preparation stage

First, tomato, eggplant, leek, onion, shiitake, garlic, and pork (forefoot) were washed thoroughly to remove all impurities, impurities or blood in the water after pretreatment, and then finely cut into 0.5 × 0.5 cm Cut and prepared.

Specifically, the tomato was cleaned after removing the faeces, divided into six equal parts, dried at 45 ° C for 12 hours, and minced to a size of 0.5 × 0.5 cm.

The flask was washed in running water and then equilibrated in the longitudinal direction and dried at a temperature of 45 캜 for 12 hours. Then, the dried eggplant and shiitake were each immersed in water at 60 to 80 ° C for 1 hour, and the water was removed and finely cut to a size of 0.5 × 0.5 cm.

Leek, onion, pork, and garlic, respectively, and then cut into 0.5 × 0.5 cm. At this time, pork was crushed finely using a blender.

2-2. Stage of mixing dumpling

250 g of the dried chopped tomato prepared in Example 2-1, 53 g of chopped leek, 53 g of chopped shiitake mushroom, 100 g of chopped onion, 320 g of chopped pork, 10 g of dried chopped garlic, 20 g of minced garlic, 5 g of sesame oil, 5 g of pepper, 2 g of salt were mixed and homogeneously mixed to prepare dumpling.

Production Example 3: Preparation of tomato buns

The dumplings prepared in Example 2 were added to the dumplings prepared in Example 1, and the center air was removed to prepare dumplings in a dumplings style.

Comparative Example 1: Manufacture of dumplings without tomato

In Example 1 or Example 2, dumplings were prepared in the same manner as in Preparation Example 3 except that dumplings and dumplings containing no tomato or dried tomato were used.

Example  1: Sensory evaluation of tomato dumplings

The dumplings prepared in Preparation Example 3 and Comparative Example 1, which did not include tomato dumplings and tomatoes, were evaluated by a training course for 30 sensory test workers (15 males and 15 females) of 20 to 40 years old After establishing stable discrimination criteria for taste, discrimination power, and taste, we made sensory test for dumplings. The sensory test items were evaluated on a scale of 10 out of the total 5 items including appearance, taste, flavor, texture and overall acceptability. The results are shown in Table 1.

The scoring criteria are as follows.

Very good: 10 points

Good: 8 points

Usually: 6 points

Bad: 4 points

Very bad: 2 points

division Exterior flavor Flavor Texture Likelihood Production Example 3 7.2 8.2 7.8 8.5 8.4 Comparative Example 1 6.5 5.8 5.9 6.2 6.1

As a result of the experiment, it was confirmed that the dumplings of Preparation Example 3 prepared by adding tomatoes or dried tomatoes to dumplings or dumplings enhanced the overall sensory performance compared to the dumplings of Comparative Example 1 containing no tomatoes. Specifically, the addition of tomato gruel according to the present invention to the dumplings improved the color and flavor of the outer appearance, and in particular, it was confirmed that the addition of dried tomatoes and dried branches improved the texture.

Claims (3)

(a) a dumpling preparation step of mixing and kneading 7.5-15.6% by weight of tomato juice, 17.8-28.8% by weight of gravitational force, 0.1-0.5% by weight of salt, and 55-65% by weight of water; (b) 26.9-36.9 wt% of minced meat, 5.6-15.6 wt% of chopped onion, 20-40 wt% of dried chopped tomato, 0.3-10.3 wt% of chopped leek, 0.3-10.3 wt% of chopped shiitake, 13% by weight of garlic, 0.1 to 5.7% by weight of chopped garlic, and 1 to 8% by weight of condiments; And (c) adding dumpling prepared in step (b) to the dumpling prepared in step (a) and sealing the dumpling to produce dumpling.
[6] The method according to claim 1, wherein the dried tomato and the dried branch tomato or branch of step (b) are dried at a temperature of 40 to 50 DEG C for 4 to 15 hours.
The method according to claim 1, wherein the dried chopped branch and the chopped mushroom of step (b) are obtained by dipping the dried branch or mushroom in water at a temperature of 60 to 80 캜 for 30 to 80 minutes, ≪ / RTI >