KR101950153B1 - Fruit and Vegetable Dumpling and Method for Manufacturing the same - Google Patents

Abstract

The present invention relates to a fruit and vegetable dumpling having excellent flavor, texture, and taste, and to a preparing method thereof. The preparing method of the present invention comprises the steps of: preparing a yellow peach for a fruit and vegetable dumpling stuffing; preparing a tomato for the fruit and vegetable dumpling stuffing; preparing a hummus for the fruit and vegetable dumpling stuffing; preparing the fruit and vegetable dumpling stuffing; preparing a dumpling skin; and preparing the fruit and vegetable dumpling.

Description

[0001] The present invention relates to a dumpling and a method for manufacturing the same,

The present invention relates to a dumpling bun and its manufacturing method.

Dumplings are mainly made with pork as the main ingredient and mixed with various kinds of minced vegetables. These dumplings are wrapped in dumplings prepared by thinning the dough and cooked and fried. Dumplings are widely popular not only in East Asia but also in Western countries as snacks and stock substitutes.

Conventional dumplings are mainly made of meat materials such as pork and chicken, and vegetables. Of the materials that can be included in the dumplings, meat such as pork is essential for most of the dumplings. Due to the peculiar flavor and smell that occurs in the dumplings made mainly of pork and other meat, the dumplings are avoided There is a man.

In order to solve the disadvantages of such dumplings, there has been developed a method of solving the feeling of dumplings by adding herbs to the raw materials which were conventionally used as dumplings, but the unique flavor and taste of the herb And thus it is not applicable to the manufacture of dumplings.

On the other hand, in recent years, not only overseas but also in Korea, the number of people who practice vegetarianism according to the belief of diet or person is increasing, and according to this tendency, the restaurant also displays whether or not the vegetarian menu is available, A separate meal is provided. However, as described above, dumplings are mainly produced with meat as the main ingredient, and thus they are recognized as foods that do not meet the vegetarian diet.

Therefore, the present inventors have completed the present invention by carrying out a research to find a manufacturing method of dumplings having high nutritional value and a good taste such as texture without using meat.

Korean Patent Registration No. 10-1439065

It is an object of the present invention to provide a method for producing dumpling buns.

Another object of the present invention is to provide a dumpling bun.

In one aspect of the present invention, sugar water made by heating 20 parts by weight of sugar and 40 parts by weight of water for 10 minutes is mixed with 60 parts by weight of europium after removing the seed after washing, heated for 7 minutes and then stored at 4 DEG C for 5 days And then cutting the zodiacal flesh to 1.0 x 1.0 x 0.5 cm to prepare an ecliptic ebony ebony; The washed tomatoes were soaked in boiling water for 20 seconds, then the skin was removed and sliced to 2 cm thickness. Then, 5 parts by weight of tomatoes and 1 part by weight of sugar were mixed and stored at 4 DEG C for 2 days, 1.0 x 1.0 x 0.5 cm to prepare a tomato for dumpling; 50 parts by weight of washed chickpeas and 1 part by weight of salt were added to boiling water and boiled for 20 minutes, cooled and cooled. Then, to 50 parts by weight of cooled chickpeas, 25 parts by weight of water, 4 parts by weight of sesame, 6 parts by weight of olive oil, 4 parts by weight of juice, 3 parts by weight of chopped garlic, 6 parts by weight of cumin and 1 part by weight of salt were mixed and finely ground with a blender to prepare a hummus for dumpling. Mixing the euphorbia zucchini, the tomato for the dumpling buns and the fumus for the dumpling buns at a weight ratio of 5: 2: 3, respectively; 1 part by weight of the semi-hardy powder was put into a kneading machine for cotton and mixed thoroughly for 2 minutes and then mixed with 0.4 part by weight of purified water and 0.01 part by weight of a purified salt dissolved therein. The mixture was kneaded for 20 minutes in a cotton kneader at 60 rpm, After aging, preparing a mandrel with a thickness of 0.7 to 0.9 mm; And dipping the dumpling into the dumpling to produce a dumpling dumpling.

The dumpling buns of the present invention can be produced by the following method.

In the first step, 60 parts by weight of europium obtained by removing seeds after washing was mixed with sugar water made by heating 20 parts by weight of sugar and 40 parts by weight of water for 10 minutes, heated for 7 minutes, stored at 4 DEG C for 5 days , And the zodiacal flesh is cut to 1.0 × 1.0 × 0.5 cm to produce the euphorbia ebony ebony.

The euphoria used in the dumplings of the present invention can be added to sweetened dumplings not only by adding sweet taste to the dumplings but also by preventing the occurrence of excessive moisture that may occur when the dumplings are used.

Sugar and water are mixed in a weight ratio of 1: 2, and it is preferable to dip the sugar in water. When the sugar ratio is too high, sweetness becomes too strong on the dumplings, and if the proportion of water is too high, The sweetness of the ecliptic can escape from the process of drowning, and the ecliptic can be disturbed, making it unsuitable for use as a material for dumplings.

According to one embodiment of the present invention, the step of preparing the echinocandin euphorbia may further include a step of mixing 1 part by weight of lemon juice after heating for 7 minutes and then storing at 5 ° C for 5 days .

By adding the lemon juice after mixing the euphoria with sugar water, the flesh of the euphoria can be further hardened, so that the texture of the dumplings can be more excellent.

In the second step, the washed tomatoes were soaked in boiling water for 20 seconds, then the shells were removed and sliced to a thickness of 2 cm. Then, 5 parts by weight of tomatoes and 1 part by weight of sugar were mixed and stored at 4 DEG C for 2 days , And cutting the tomato flesh to 1.0 × 1.0 × 0.5 cm to prepare tomatoes for dumplings.

When the tomato is over 20 seconds in water, the tomato is overcooked and the texture is halved. If the tomato peels off in less than 20 seconds, the tomato peel does not peel off well.

By storing the peeled tomatoes in a mixture with sugar, moisture contained in the tomatoes can be removed, so that excessive moisture can not be formed in the dumplings, and a refreshing and sweet taste can be provided.

According to one embodiment of the present invention, the step of preparing the tomato for dipping the dumplings may further include a step of removing the seed portion before mixing 5 parts by weight of tomato and 1 part by weight of sugar after slicing the mixture into 2 cm thick have.

By removing the tomato seeds before slicing the tomatoes and mixing them with the sugar, you can prevent excessive moisture that can be generated when you dumble the dumplings.

In the third step, 50 parts by weight of washed chickpeas and 1 part by weight of salt were boiled for 20 minutes, cooled, and cooled. Then, to 50 parts by weight of cooled chickpeas, 25 parts by weight of water, 4 parts by weight of sesame, , 4 parts by weight of lemon juice, 3 parts by weight of chopped garlic, 6 parts by weight of cumin and 1 part by weight of salt, and finely ground with a blender to prepare hummus for dumpling.

When water is used in an amount of less than 25 parts by weight in 50 parts by weight of chick peas in the manufacture of fumus, the fumus is made to be too thick, and the texture of dumplings is reduced. On the other hand, when water is used in an amount exceeding 25 parts by weight, the fumus becomes too thin to be suitable for producing dumplings.

The fourth step is a step of mixing dumplings for yellowtail dumplings, tomatoes for dumplings and dumplings for dumpling, at a weight ratio of 5: 2: 3, respectively.

When the dumplings were prepared by mixing 5: 2: 3 by weight of the tomatoes with the dumplings and the fumus for the dumplings of the dumplings, the sweetness of the dumplings was the best, and the balance of fresh and savory flavors was the best. It is possible to provide the dumplings which are excellent in the preference degree.

In the fifth step, 1 part by weight of semi-hardened powder was added to a cotton kneading machine for kneading for 2 minutes and then mixed with 0.4 part by weight of purified water and 0.01 part by weight of a purified salt. The kneaded mixture was kneaded in a cotton kneader for 20 minutes at 60 rpm, For 30 minutes, and then to prepare a mandrel with a thickness of 0.7 to 0.9 mm.

The last step is to prepare the dumplings with the dumplings inside the dumplings.

The thus-prepared dumplings can be prepared, for example, as frozen dumplings for sale after being frozen for 10 minutes at -10 ° C and -20 ° C at -40 ° C.

In another aspect of the present invention, sugar water made by heating 20 parts by weight of sugar and 40 parts by weight of water for 10 minutes is mixed with 60 parts by weight of europium removed after washing, heated for 7 minutes and then stored at 4 DEG C for 5 days And then cutting the zodiacal flesh to 1.0 x 1.0 x 0.5 cm to prepare an ecliptic ebony ebony; The washed tomatoes were soaked in boiling water for 20 seconds, then the skin was removed and sliced to 2 cm thickness. Then, 5 parts by weight of tomatoes and 1 part by weight of sugar were mixed and stored at 4 DEG C for 2 days, 1.0 x 1.0 x 0.5 cm to prepare a tomato for dumpling; 50 parts by weight of washed chickpeas and 1 part by weight of salt were added to boiling water and boiled for 20 minutes, cooled and cooled. Then, to 50 parts by weight of cooled chickpeas, 25 parts by weight of water, 4 parts by weight of sesame, 6 parts by weight of olive oil, 4 parts by weight of juice, 3 parts by weight of chopped garlic, 6 parts by weight of cumin and 1 part by weight of salt were mixed and finely ground with a blender to prepare a hummus for dumpling. Mixing the euphorbia zucchini, the tomato for the dumpling buns and the fumus for the dumpling buns at a weight ratio of 5: 2: 3, respectively; 1 part by weight of the semi-hardy powder was put into a kneading machine for cotton and mixed thoroughly for 2 minutes and then mixed with 0.4 part by weight of purified water and 0.01 part by weight of a purified salt dissolved therein. The mixture was kneaded for 20 minutes in a cotton kneader at 60 rpm, After aging, preparing a mandrel with a thickness of 0.7 to 0.9 mm; And dipping the dumplings into the dumplings to produce dumplings. The dumplings are prepared by the method of manufacturing dumplings.

Since the dumplings made by the method of the present invention do not contain meat, they can not only meet the preferences of the people who eat vegetarian diet, but also can provide a variety of nutrients contained in the euphorbia, tomato and chickpea , Breakfast substitute, snack, and salad.

According to the dumplings and the method for producing the dumplings, the dumplings are excellent in texture, texture and taste, so that they can be usefully used for manufacturing dumplings which are excellent in preference but do not use meat.

Hereinafter, the present invention will be described in more detail with reference to one or more embodiments. However, these examples are for illustrative purposes only, and the scope of the present invention is not limited to these examples.

Production Example 1. Preparation of euphorbia for domestic dumplings

The eclipses sold in the market were washed using a washing machine, and the seeds were cut by cutting in half. 20 parts by weight of sugar and 40 parts by weight of water were mixed and heated for 10 minutes to make sugar water. Then, 60 parts by weight of seedless europium was mixed and heated for 7 minutes. Thereafter, 1 part by weight of lemon juice was mixed and stored at 4 캜 for 5 days. Then, the zodiacal flesh was cut into a rectangular shape of 1.0 × 1.0 × 0.5 cm using a dicer to prepare an euphorbia Respectively.

Production Example 2. Preparation of tomato for dumplings

Commercially available tomatoes were washed with a washing machine, boiled for 20 seconds in boiling water, and then peeled. The peeled tomatoes were sliced to a thickness of 2 cm, and then the seed portion was removed, and 5 parts by weight of tomato and 1 part by weight of sugar were mixed. The tomatoes mixed with sugar were stored at 4 ℃ for 2 days. Tomato flesh was cut into 1.0 × 1.0 × 0.5cm squares using dicer to prepare tomatoes for dumpling.

Production Example 3. Production of hummus for domestic dumpling buns

Commercially available chick peas were washed with a washing machine, and 50 parts by weight of chick peas washed with boiling water and 1 part by weight of salt were added, and the mixture was boiled for 20 minutes and then cooled and cooled. To 50 parts by weight of cooled chickpeas, 25 parts by weight of water, 4 parts by weight of sesame, 6 parts by weight of olive oil, 4 parts by weight of lemon juice, 3 parts by weight of chopped garlic, 6 parts by weight of cumin and 1 part by weight of salt were mixed, And fumace was prepared.

Example 1: Preparation of dumpling buns

1 part by weight of semi-high strength powder (CJ) was put in a kneading machine for cotton and mixed thoroughly for 2 minutes. 0.4 parts by weight of purified water and 0.01 part by weight of a purified salt were dissolved in a mixed water, and the mixture was kneaded for 20 minutes in a cotton kneader at 60 rpm. At this time, the final dough temperature was set at 25 to 28 ° C, and the dough was aged at 25 ° C for 30 minutes and then diced.

The dumplings were prepared from the euphorbia zucchini yellowtail prepared in Preparation Example 1, the tomato for the dumpling buns prepared in Preparation Example 2, and the mulberry prepared in Preparation Example 3 at the weight ratio of 5: 2: 3, respectively.

The dumplings prepared in Examples 1 to 3 were prepared by extruding the prepared dumplings and dumplings into dumplings and dumplings, respectively, and dumpling thickness of 0.7 to 0.9 mm.

COMPARATIVE EXAMPLES 1 TO 9 Preparation of dumplings with different amounts of yellowing, tomato or fumus

Comparative examples 1 to 9 were prepared by preparing dumpling buns in the same manner as in preparation example 1, except that the euphoria, tomato or fumus were mixed in the weight ratio shown in Table 1 and used as dumpling buns.

division ecliptic tomato Fumus Example 1 5 2 3 Comparative Example 1 0 2 3 Comparative Example 2 3 2 3 Comparative Example 3 7 2 3 Comparative Example 4 5 0 3 Comparative Example 5 5 One 3 Comparative Example 6 5 3 3 Comparative Example 7 5 2 0 Comparative Example 8 5 2 One Comparative Example 9 5 2 5

Comparative Example 10. Preparation of dumplings with green beans

The dumplings were prepared in the same manner as in Example 1, except that the zucchini cut into squares of 1 x 1 x 0.5 cm instead of the zucchini prepared in Preparation Example 1 was used.

COMPARATIVE EXAMPLE 11 Preparation of dumplings made with ebony without using lemon juice

A dumplings were prepared in the same manner as in Example 1, except that the lemon juice was not used, using the effervescence prepared in the same manner as in Production Example 1. [

Comparative Example 12. Preparation of dumplings with raw tomatoes

The dumplings were prepared in the same manner as in Example 1, except that raw tomatoes cut in a square shape of 1 x 1 x 0.5 cm were used instead of the tomatoes prepared in Preparation Example 2.

Comparative Example 13. Preparation of dumplings and dumplings using tomato prepared without removing seeds

Using the tomatoes prepared in the same manner as in Production Example 2 except that the seeds of the tomatoes were not removed, dumplings were prepared in the same manner as in Example 1.

COMPARATIVE EXAMPLES 14 and 15. Preparation of dumplings using mutton at different water ratios

Except that 20 parts by weight of water (Comparative Example 14) or 30 parts by weight (Comparative Example 15) was used in 50 parts by weight of cooled chick beans in the production of fumus, , The dumplings were prepared in the same manner as in Example 1.

Experimental Example 1. Evaluation of preference of buns according to the ratio of dumplings

The preference index for Example 1 and Comparative Examples 1 to 9 was determined.

Specifically, 50 men and women in their thirties were asked about the incense, texture and taste of dumplings by the 5-point scale method (1: very poor, 2: poor, 3: moderate, 4: good, Respectively, and the average values thereof are shown in Table 2.

division incense Texture flavor Overall likelihood Example 1 4.55 4.57 4.60 4.57 Comparative Example 1 4.32 4.35 2.40 3.69 Comparative Example 2 4.33 4.30 3.97 4.20 Comparative Example 3 4.36 4.31 4.23 4.30 Comparative Example 4 4.01 2.65 4.25 3.64 Comparative Example 5 4.34 3.87 4.13 4.11 Comparative Example 6 4.40 4.02 4.22 4.21 Comparative Example 7 3.62 3.37 3.17 3.39 Comparative Example 8 4.08 4.18 4.00 4.09 Comparative Example 9 4.10 4.05 4.08 4.08

As can be seen from Table 2, the dumplings using both euphorbia, tomato and fumus were excellent in overall acceptability.

In case of incense, the degree of preference of Comparative Example 7 which does not contain fumus was lowest, and it was confirmed that the addition of fumus improved the preference for the incense of the dumplings. It was confirmed that the smell of Fumus and the light smell were in harmony with the euphoria and fresh smell of tomato. On the other hand, although the preference degree of Comparative Example 4 containing no tomato was somewhat low, the preference degree of Comparative Examples 5 and 6 was improved, and it was confirmed that the fresh flavor of the dumplings was mainly tomato.

In case of texture, the degree of preference of Comparative Example 4 which did not include tomato was the lowest, and it was confirmed that the preference for the texture of dumplings was improved when tomato was added. It was confirmed that the textured texture of crispy tomatoes caught the soft texture of the euphorbia and fumus. On the other hand, the degree of preference was lower in Comparative Example 7 which did not include fumus, and the degree of preference was improved when fumus was added. It was confirmed that the tomatoes and euphorbia were firmly fixed in the dumplings by the fumus, and the crispy texture of the tomato and the rough texture of the fumus matched well.

In the case of taste, the degree of preference of Comparative Example 1 which does not contain eclipses was the lowest, and it was confirmed that, when the eclipses were added, the preference for taste of the bun dumplings was improved. It was confirmed that the sweet taste of the ecliptic was a good match for the refreshing taste of tomatoes and the fruity taste of fumus. On the other hand, the degree of preference was lower in Comparative Example 7 which did not include fumus, and the degree of preference was improved when fumus was added. It was confirmed that the flavor of Fumus was balanced and the flavor of the dumplings was balanced.

From the above results, it was confirmed that the preference of the dumplings produced by the method of Example 1 was the best. Therefore, in the following experiment, dumplings were prepared using dumplings mixed with a ratio of epsilon, tomato and fumus at a weight ratio of 5: 2: 3, respectively. The optimum conditions of the euphorbia, tomato and fumus In order to confirm the preparation method, the preparation method of each material was changed to prepare the bun dumplings, and the preference degree was evaluated.

Experimental Example 2: Preference of dumplings according to preparation process of dumplings

The preference index for Example 1 and Comparative Examples 10 to 15 was examined.

Specifically, 50 men and women in their thirties were asked about the incense, texture and taste of dumplings by the 5-point scale method (1: very poor, 2: poor, 3: moderate, 4: good, Respectively, and the average values thereof are shown in Table 3.

division incense Texture flavor Overall likelihood Example 1 4.58 4.51 4.57 4.55 Comparative Example 10 4.11 2.94 3.21 3.42 Comparative Example 11 4.37 3.84 4.10 4.10 Comparative Example 12 4.33 2.76 3.88 3.66 Comparative Example 13 4.26 3.11 3.54 3.64 Comparative Example 14 4.40 3.51 4.35 4.09 Comparative Example 15 4.36 3.45 4.28 4.03

As can be seen from Table 3, the overall preference in Example 1 was excellent.

In the case of Comparative Example 10 using the Chinese cabbage, the degree of preference for texture and taste was significantly low. When the Chinese cabbage was used, a large amount of water was produced in the course of cooking the dumplings, so that the texture of the dumplings became excessively foul, And it was confirmed that it escaped.

In the case of Comparative Example 11, the texture was somewhat low, which was confirmed by the fact that the preparation of the euphorbia in Preparation Example 1 was hardened by the lemon juice to keep the flesh of the euphoria firmly.

In the case of Comparative Example 12 using raw tomato, the degree of preference for texture and taste was significantly lowered. In the case of using raw tomato, a large amount of water was produced in the course of cooking dumplings, so that the texture of dumplings became excessively foul, And it was confirmed that it escaped.

In the case of Comparative Example 13 in which the seeds of tomatoes were not removed, the preference for texture and taste was significantly lower, and even if tomatoes were added to sugar as in Preparation Example 2, excessive moisture remained in tomato seeds, And it was confirmed that water was generated.

In the case of Comparative Examples 14 and 15 in which the amount of water to be added was varied in the production of fumus, the degree of preference for the texture was somewhat low. When the water was little added in the production of fumus, the texture of the dumplings became too bland, Were added, the texture of the dumplings became too worn out.

Using the results of the above-mentioned results, it was confirmed that manufacturing the dumpling buns in the same manner as in Example 1, using the euphoria, tomato and fumus of Preparations 1 to 3, resulted in a sweet taste of euphoria, a refreshing aroma of tomato, a crispy texture, It is confirmed that it is the optimum production method of the dumplings which are made with the sweet flavor and taste.

The embodiments of the present invention have been described above. It will be understood by those skilled in the art that various changes in form and details may be made therein without departing from the spirit and scope of the invention as defined by the appended claims. Therefore, the disclosed embodiments should be considered in an illustrative rather than a restrictive sense. The scope of the present invention is indicated by the appended claims rather than by the foregoing description, and all differences within the scope of equivalents thereof should be construed as being included in the present invention.

Claims (4)

20 parts by weight of sugar and 40 parts by weight of water were heated for 10 minutes, and then 60 parts by weight of europium obtained by removing seeds after washing was mixed and heated for 7 minutes and then stored at 4 占 폚 for 5 days. 1.0 x 1.0 x 0.5 cm to produce an ecliptic ebony ebony;
The washed tomatoes were soaked in boiling water for 20 seconds, then the skin was removed and sliced to 2 cm thickness. Then, 5 parts by weight of tomatoes and 1 part by weight of sugar were mixed and stored at 4 DEG C for 2 days, 1.0 x 1.0 x 0.5 cm to prepare a tomato for dumpling;
50 parts by weight of washed chickpeas and 1 part by weight of salt were added to boiling water and boiled for 20 minutes, cooled and cooled. Then, to 50 parts by weight of cooled chickpeas, 25 parts by weight of water, 4 parts by weight of sesame, 6 parts by weight of olive oil, 4 parts by weight of juice, 3 parts by weight of chopped garlic, 6 parts by weight of cumin and 1 part by weight of salt were mixed and finely ground with a blender to prepare hummus for dumpling.
Mixing the euphorbia zucchini, the tomato for the dumpling buns and the fumus for the dumpling buns at a weight ratio of 5: 2: 3, respectively;
1 part by weight of the semi-hardy powder was put into a kneading machine for cotton and mixed thoroughly for 2 minutes and then mixed with 0.4 part by weight of purified water and 0.01 part by weight of a purified salt dissolved therein. The mixture was kneaded for 20 minutes in a cotton kneader at 60 rpm, After aging, preparing a mandrel with a thickness of 0.7 to 0.9 mm; And
A step of preparing the dumplings for the dumplings by inserting the dumplings into the dumplings
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The method according to claim 1,
The step of manufacturing the echinocandi echos
Further comprising the step of mixing 1 part by weight of the lemon juice after heating for 7 minutes and then for 5 days at 4 占 폚.
The method according to claim 1,
The step of preparing the tomato for dipping potato
Further comprising the step of removing the seed portion before mixing 5 parts by weight of tomato and 1 part by weight of sugar after slicing to 2 cm in thickness.
A dumplings dumplings prepared by the method of claim 1.