KR102104722B1 - Method of preparing muk dumpling comprising meatball stuffing, and muk dumpling manufactured by thereof - Google Patents

Abstract

The present invention includes a bowl made of ingredients that are beneficial to health, and the outer surface is coated with jelly, so the texture is excellent, and the dumplings do not blow out even after a long time. It is to provide a method for producing dumplings and jelly dumplings prepared therefrom.

Description

Method of preparing muk dumpling comprising meatball stuffing, and muk dumpling manufactured by thereof}

The present invention relates to a method for preparing jelly dumplings containing a meatball with excellent texture, and to a jelly dumpling prepared therefrom.

In general, dumplings can be defined as a type of food prepared by making meat, fish, vegetables, etc. as a main ingredient to make dumplings, and storing the minced dumplings in dumpling skin kneaded with flour. These dumplings are provided as various types of food such as meat dumplings, seafood dumplings, vegetable dumplings, kimchi dumplings, water dumplings, fried dumplings, etc., depending on the ingredients and cooking type of dumplings. It can be divided into gyoza dumplings made in a deformed form by erecting or rolling, and spore dumplings molded into a round shape similar to steamed bread.

Since dumplings are easy to make and easy to cook, they are rich in nutrition and are suitable for busy modern people. Recently, they are manufactured in large quantities in a mechanized manufacturing factory and sold in supermarkets and marts in vacuum packaging. It is sold to be eaten.

However, these general dumplings have a disadvantage in that they cannot be expected to be more than just food because they merely stimulate the taste buds or feel a sense of satiety as a snack or stock substitute.

On the other hand, recently, various functional dumplings such as sweet pumpkin, potato, ginseng, red ginseng, etc. have been released, but as a result, the texture of dumplings is still not improved.

The present invention is proposed to solve the above problems,

It is to provide a method of manufacturing jelly dumplings that includes a bowl made of ingredients that are beneficial to health, and the outer surface is coated with jelly, so you can feel the chewy, light and soft texture.

In addition, to provide a jelly dumpling prepared by the above manufacturing method.

Aspects of the present invention for solving the above problems

After the minced beef ball is chopped, it is placed in a mold and a first step is made to form the ball;

A second step of applying the starch powder to at least one side of the ball made in the first step and then cooking the ball for 10 to 30 minutes at a temperature of 80 to 100 ° C;

A third step of mixing jelly powder, water and salt in a weight ratio of 0.5 to 2: 50 to 150: 0.5 to 1.5 and then stirring at a temperature of 70 to 90 ° C. for 20 to 30 minutes to prepare a gelled jelly; And

A fourth step of coating at least one surface of the meatball prepared in the second step with a gelled jelly in the third step and then curing at room temperature (20-25 ° C); It is to provide a method of manufacturing a jelly dumpling comprising a.

In addition, to provide a jelly dumpling prepared by the above manufacturing method.

The present invention includes a chicken ball, and the outer surface is coated with jelly, so it is chewy yet light and soft, and the chicken ball and jelly are combined together to provide excellent texture. In addition, there is no taste of flour at all, so the taste is high, so anyone can enjoy it, and when mixed with broth, the dumplings do not blow even after time, so it has the effect of enjoying its unique taste.

Hereinafter, the present invention will be described in more detail. However, this is merely described in order to help the understanding of the present invention, and the scope of the present invention is interpreted based on the claims.

The present invention is a first step of making a shape of a ball by placing the ball in a mold after crushing it.

A second step of applying the starch powder to at least one side of the ball made in the first step and then cooking the ball for 10 to 30 minutes at a temperature of 80 to 100 ° C;

A third step of mixing jelly powder, water and salt in a weight ratio of 0.5 to 2: 50 to 150: 0.5 to 1.5 and then stirring at a temperature of 70 to 90 ° C. for 20 to 30 minutes to prepare a gelled jelly; And

A fourth step of coating at least one surface of the meatball prepared in the second step with a gelled jelly in the third step and then curing at room temperature (20-25 ° C); It relates to a method of manufacturing a dumpling containing jelly.

The manufacturing method of the jelly dumplings of the present invention may include a first step of chopping the meatball stuffing and putting it in a molding mold to make the shape of the meatball.

The meatball is preferably ground finely after grinding one or more selected from the group consisting of beef, pork, chicken, fish, shrimp, tofu and vegetables.

The molding frame is preferably one or more selected from the group consisting of a polytype frame, a madeleine frame, a muffin frame, and a shape frame, and the shape frame may be a shape frame such as a square, a triangle, a circle, an ellipse, or a half moon, but is not limited thereto. It is not.

In addition, after the first step may further include the step of applying the flour to the thickness of 0.5 ~ 5mm on at least one side of the ball, it is preferable to apply to the entire surface of the finished ball in the forming mold.

The flour may be a gluten-containing gravitational component, and if a high-textured dumpling is desired, a strong component may be further added to the gravitational component depending on food properties.

When the flour is applied with a thickness of less than 0.5mm, the meat may be too thin to tear or burst, and the ball may come out, and when applied to a thickness exceeding 5mm, it is too thick to be uncomfortable to eat and the texture may drop.

The present invention may include a second step of applying the starch powder to at least one surface of the ball made in the first step and then cooking the ball for 10 to 30 minutes at a temperature of 80 to 100 ° C.

The starch powder is preferably applied to one side of the ball with a thickness of 0.5 to 5 mm in order to increase the texture and bonding strength of the ball element, and more preferably to a thickness of 1 to 2 mm.

When the starch powder is applied with a thickness of less than 0.5 mm, the bonding force of the ball element may drop and the shape of the completed ball may be deformed or broken when applied to a thickness exceeding 5 mm, so that it is too thick to give a heavy and tough texture. .

The method of manufacturing the jelly dumplings of the present invention is mixed with jelly powder, water and salt in a weight ratio of jelly powder, water and salt in a weight ratio of 0.5 to 2: 50 to 150: 0.5 to 1.5, and then 20 to 30 at a temperature of 70 to 90 ° C. And a third step of stirring for minutes to prepare a gelled jelly.

The jelly powder may be at least one selected from the group consisting of acorn powder, sweet potato powder, buckwheat powder, chungpo powder, eastern powder, olgae powder, chestnut powder, agar powder and konjac powder.

The jelly powder, water and salt are preferably mixed in a weight ratio of 0.5 to 2: 50 to 150: 0.5 to 1.5, more preferably 0.7 to 1.5: 70 to 100: 0.7 to 1 in weight ratio.

If it exceeds the weight ratio, there is a problem that the jelly is too thin or too thin to produce high-quality jelly.

In addition, when the gel mixture is stirred and gelled, the temperature and time of heating are important, and if the temperature and time are exceeded, the mixture may not boil normally or may stick to the heating container.

The present invention may include a fourth step of coating at least one surface of the meatball prepared in the second step with a jelly gelled in the third step and then hardening at a temperature of 20 to 25 ° C.

The gelled jelly in the third step may be coated by putting the ball into the jelly while maintaining the temperature of 70 to 90 ° C.

It is more preferable that the gelled old is coated on the entire surface of the ball, and it can be coated with jelly to have a chewy yet light and soft texture, and to provide a jelly dumpling that does not blow over time.

The old gelled in the third step may be coated on the ball with a thickness of 1 to 7 mm, and preferably may be coated with a thickness of 2 to 5 mm.

If the thickness of the coating is less than 1mm, the coating on the outer surface is too thin to tear or burst, and the ball may come out, and if it exceeds 7mm, the thickness of the ball and jelly falls and gives a feeling of being heavy.

The present invention can provide a jelly dumpling prepared by the manufacturing method of the jelly dumplings, the jelly dumplings may be mixed with water kimchi such as Dongchimi broth, cucumber soup, kimchi roll, or radish water kimchi or parsley water kimchi, It is not limited thereto.

Hereinafter, the present invention will be described in more detail through the following examples. These examples are only for explaining the present invention in more detail, according to the gist of the present invention, the scope of the present invention is not limited by these examples to those skilled in the art to which the present invention pertains. It will be obvious.

Production Example 1: Meatball production

Finely chop 420g of pork, add 60g of sweet potato flour and 60g of potato flour and mix.

To this, add 1 onion (200 g), 10 g of green onion, 15 g of garlic, 4 g of ginger, 3 g of pepper powder, and 1 g of parsley herb powder.

Next, the balls made as described above are put in a madeleine mold to make the shape of a ball. Afterwards, starch powder (product name: Q1 starch) was applied to the entire surface of the ball with a thickness of 2 mm, and then cooked at a temperature of 80 to 100 ° C for 10 to 30 minutes to prepare a meat ball.

Preparation Example 2: Preparation of tofu vegetable balls

Add 5g of shiitake mushrooms, 30g of leek, 40g of celery, 1/2 onion (100g), 20g of carrots, 1/3 of zucchini (90g), 8g of chopped garlic, 8g of salt, 7g of sesame oil and mix evenly. Here, 1 tofu (200g) of tofu is drained, then crushed and then finely ground to make a ball.

Next, by placing the balls made in the above into a madeleine mold, the shape of the balls is made, and then the whole surface of the balls is coated with wheat flour (product name: Snow White flour) to a thickness of 1.5 mm to cover the outer surface.

Here, as the flour, a gravitational component containing gluten was used.

Next, starch powder (product name: Q-one starch) was coated on the entire surface of the flour coated ball with a thickness of 2 mm, and then cooked at 80 to 100 ° C for 10 to 30 minutes to prepare tofu vegetable balls.

Preparation Example 3: Preparation of jelly

5 g of agar powder and 5 g of konjac powder were mixed with 1 kg of water and 7 g of salt, followed by stirring at a temperature of 80 ° C. for 30 minutes. At this time, when the jelly boiled like lava, 7 g of perilla oil was added, and the gelled jelly was prepared while stirring slowly.

Jelly dumplings manufacturing

Example 1

While maintaining the temperature of the gelled jelly prepared in Preparation Example 3 at 80 ° C, put the meatball of Preparation Example 1 into the jelly, coat the whole with a thickness of 2-4 mm, and place it on a tray and place it on a tray 20-25 It was hardened at room temperature of ℃ to prepare jelly dumplings.

Example 2

Jelly dumplings were prepared in the same manner as in Example 1, except that the tofu vegetable bowl of Preparation Example 2 was coated with the jelly prepared in Preparation Example 3.

Comparative Example 1

Commercially available meat dumplings (trade name: ㅅ meat dumplings) were used.

Comparative Example 2

Commercially available vegetable dumplings) (trade name: c vegetable dumplings) were used.

Experimental example  1: Evaluation of degree of blowing

The finished dumplings of Examples 1 and 2 and the dumplings of Comparative Examples 1 and 2 were placed in broth to evaluate the degree of food blowing over time.

Example 1 Example 2 Comparative Example 1 Comparative Example 2 30 minutes + + ++ ++ 1 hours + + +++ +++ 3 hours + + ++++ ++++ 6 hours ++ ++ +++++ +++++ Blowing degree: +, ++, +++, ++++, +++++ (+ lowest, +++++ highest)

As shown in Table 1, it was found that the jelly dumplings of Examples 1 and 2 were hardly blown even after 6 hours when they were placed in broth. However, the dumplings of Comparative Examples 1 and 2 were found to have a very poor degree of blowing over time.

Experimental Example 2: Sensory evaluation

The dumplings of Examples 1 and 2 and the dumplings of Comparative Examples 1 and 2 were sampled in 80 of 20 subjects in 10 to 60s.

Evaluation items were evaluated as items of appearance, taste, flavor, and preference, and sensory evaluations of each item were prepared in Table 2 below.

Example 1 Example 2 Comparative Example 1 Comparative Example 2 Exterior 4.1 4.0 3.9 3.8 flavor 4.2 4.2 3.6 3.5 incense 4.3 4.1 3.9 3.6 Texture 4.6 4.3 3.6 3.3 preference 4.8 4.6 4.0 4.1 5: Very good, 4: Good, 3: Average, 2: Bad, 1: Very bad

As shown in Table 2, the jelly dumplings of Examples 1 and 2 were found to be the best in appearance, taste, aroma, texture, and preference, compared to dumplings of Comparative Examples 1 and 2, which are generally available on the market.

In addition, the jelly dumplings of the present invention are coated with jelly and can have a chewy yet light and soft texture, and there is no taste of wheat flour, so the taste is high and can be enjoyed by anyone of all ages and ages. You can feel the unique taste.

Claims (9)

After the minced beef ball is chopped, it is placed in a mold and a first step of making the shape of the ball;
A second step of applying the starch powder to at least one side of the ball made in the first step and then cooking the ball for 10 to 30 minutes at a temperature of 80 to 100 ° C;
A third step of mixing jelly powder, water and salt in a weight ratio of 0.5 to 2: 50 to 150: 0.5 to 1.5 and then stirring at a temperature of 70 to 90 ° C. for 20 to 30 minutes to prepare a gelled jelly; And
A fourth step of coating at least one surface of the meatball prepared in the second step with a jelly gelled in the third step and then hardening at 20 to 25 ° C; Method of manufacturing a jelly dumpling characterized in that it comprises a.
According to claim 1,
The method of manufacturing the dumpling is characterized by at least one selected from the group consisting of beef, pork, chicken, fish, shrimp, tofu and vegetables.
According to claim 1,
The molding mold is a method of manufacturing jelly dumplings, characterized in that at least one member selected from the group consisting of polytype, madeleine, muffin and mold.
According to claim 1,
After the first step, the method of manufacturing a dumpling of jelly, characterized in that it further comprises the step of applying flour to a thickness of 0.5 to 5 mm on at least one side of the ball.
According to claim 1,
The starch powder is 0.5 ~ 5mm thick method of manufacturing a jelly dumpling characterized in that applied to the ball.
According to claim 1,
The jelly powder is acorn flour, sweet potato flour, buckwheat flour, chungpo powder, eastern flour, olbanggae powder, chestnut powder, agar powder and konjac powder, at least one selected from the group consisting of jelly dumplings.
According to claim 1,
Method of manufacturing a jelly dumpling characterized in that the gelled in the third step is coated on the ball with a thickness of 1 to 7 mm.
A jelly dumpling prepared by the method of manufacturing the jelly dumpling of claim 1.
The method of claim 8,
The jelly dumplings are Dongchimi broth, cucumber soup, hot radish water kimchi, kimchi rolls or buttercup water kimchi.