KR102400173B1 - Manufacturing method of dumpling skin and dumpling skin manufactured by the same - Google Patents

Abstract

The present invention relates to a method for manufacturing dumpling skin and to a dumpling skin prepared by the method. Specifically, the dumpling skin dough composition according to the present invention significantly increases the chewy texture and overall preference of the dumpling skin prepared with the dough composition, as well as various natural ingredients that can give color to the dumpling skin in the process of manufacturing the dumpling skin By adding a dye, it is possible to prepare a sensory good dumpling skin without color change, and thus it can be usefully used in the manufacture of dumplings having excellent functionality as well as having various efficacy effects due to natural dyes.

Description

Dumpling skin manufacturing method and dumpling skin manufactured by the method

The present invention relates to a method for manufacturing dumpling skin and to a dumpling skin prepared by the method.

Dumplings are usually kneaded with flour, salt, water, etc., then cut into thin plates and cut into appropriate sizes to make dumpling skin. It is fried food. These dumplings can be divided into various types depending on the ingredients added to the stuffing, the shape of the dumplings, and the cooking method. , king dumplings, and soft dumplings, and depending on the added ingredients, it is divided into kimchi dumplings, pumpkin dumplings, seafood dumplings, shrimp dumplings, etc. These dumplings are one of the cheap and convenient convenience foods, and are one of the foods favored by busy modern people.

However, in the manufacture of dumplings, the manufacturing of the dumpling skin surrounding the dumplings and forming the appearance of the dumplings is one of the difficult tasks. For the production of dumpling skins, a process of kneading wheat flour and spreading it thinly is required, and a process of cutting the dumpling skin appropriately and putting the dumpling inside and wrapping it is necessary.

Specifically, the dumpling skin used in the manufacture of dumplings uses wheat flour as the main raw material, and after dissolving additives such as refined salt and emulsified oil in the flour in water, it is put into a stirrer at an appropriate ratio, and kneaded in the stirrer to make dough Next, the kneaded dough is put into a dumpling skin forming apparatus to make a large amount of dumpling skin, or to form a dumpling skin through manual operation. In particular, the manufacturing method using various types of mixing materials is applied to provide an optimal texture according to the type of dumpling skin, and the thinner the thickness, the better the texture.

In this regard, Republic of Korea Patent No. 10-1434115 prepares a dough having a viscosity and elasticity similar to wheat flour by adding tapioca starch and gluten to overcome the problems of rice flour having low viscosity and elasticity, Disclosed is a method of making dumpling skin using the prepared dough.

Republic of Korea Patent No. 10-1434115

It is an object of the present invention to provide a method for manufacturing dumpling skin and a dumpling skin prepared by the method.

In order to achieve the above object, the present invention provides a dough composition for dumpling skin comprising wheat flour, barley powder and water.

In addition, the present invention provides dumplings prepared with the dumpling skin dough composition.

The dumpling skin dough composition according to the present invention not only significantly increases the chewy texture and overall preference of the dumpling skin prepared with the dough composition, but also adds various natural pigments that can give color to the dumpling skin in the process of manufacturing the dumpling skin Even if it is possible to produce a sensory excellent dumpling skin without color change, it can be usefully used in the manufacture of dumplings having excellent functionality as well as having various efficacy effects due to natural pigments.

1 is a view of the results of taking dumpling skin prepared by adding astragalus, beet, aronia, turmeric, gardenia, cornflower, spirunia, baeknyeoncho or mulberry leaves to the dumpling skin dough composition according to the present invention.

Hereinafter, the present invention will be described in detail.

The present invention provides a dumpling skin dough composition comprising wheat flour, barley powder and water.

Flour and barley powder used in the dumpling skin dough composition according to the present invention may be any flour and barley powder known in the art. In addition, the wheat flour and adlute powder can be used by purchasing manufactured or commercially available ones. For example, the flour may be any one or more selected from the group consisting of soft flour, light flour, and strong flour, and when using a mixture of the soft flour, light flour or strong flour, an appropriate amount may be selected and mixed by a person skilled in the art. .

On the other hand, barley powder has a higher starch content than wheat flour, and by adding it, it is possible to increase the chewy texture of the dumpling skin dough prepared with the dumpling skin dough composition according to the present invention. In addition, the adul radish powder can significantly increase the color expression of natural pigments that can be added to the dumpling skin.

The barley powder is 0.001 to 20% by weight, 0.001 to 15% by weight, 0.001 to 12% by weight, 0.001 to 8% by weight, 0.005 to 20% by weight, 0.005 to 15% by weight, 0.005 to 12% by weight, relative to the total weight of wheat flour, 0.005 to 8 wt%, 0.01 to 20 wt%, 0.01 to 15 wt%, 0.01 to 12 wt%, 0.01 to 8 wt%, 0.02 to 20 wt%, 0.02 to 15 wt%, 0.02 to 12 wt% or 0.02 to It may be included in 8% by weight. When the amount of barley powder added to the dumpling skin dough composition according to the present invention is less than the above-mentioned content range, there is no chewy texture of the dumpling skin prepared with the dumpling skin dough composition, and the color expression of the added natural pigment may be weak. On the other hand, when more of the barley radish powder is added than the above-mentioned content range, the mandu skin prepared with the mandu skin dough composition is hardened, and the chewy texture of the dough may disappear.

Dumpling skin dough composition according to the present invention may further include salt. The salt may be added in an appropriate amount by a person skilled in the art, or according to taste.

In addition, the dumpling skin dough composition according to the present invention may further include a natural pigment. As used herein, the term “natural colorant” refers to a colorant generally contained in natural animals and plants or produced by microorganisms, and includes, for example, those isolated from or produced by flowers, vegetables, spices, animals and microorganisms. can do. The natural pigment may be manufactured by a method known in the art or may be commercially available, and may be used in an appropriate amount by those skilled in the art. Specifically, the natural pigment may be a pigment isolated from astragalus, turmeric, cornflower oil, white lotus root, beetroot, gardenia, mulberry leaf, aronia or spirunia, and these pigments may be in liquid or solid form. When the natural pigment is in a solid form, it may be a powder.

The natural pigment is 0.1 to 10% by weight, 0.1 to 7% by weight, 0.1 to 5% by weight, 0.1 to 3% by weight, 1 to 10% by weight, 1 to 7% by weight, 1 to 5% by weight, 1 to 3% by weight, 2 to 10% by weight, 2 to 7% by weight, 2 to 5% by weight or 2 to 3% by weight may be added.

In addition, the present invention provides dumplings prepared with the dumpling skin dough composition.

The dumpling skin dough composition may have the characteristics as described above. As an example, the dumpling skin dough composition may include wheat flour, barley powder and water. At this time, the adl radish powder is 0.001 to 20% by weight, 0.001 to 15% by weight, 0.001 to 12% by weight, 0.001 to 8% by weight, 0.005 to 20% by weight, 0.005 to 15% by weight, 0.005 to 12% by weight relative to the total weight of the wheat flour %, 0.005 to 8 wt%, 0.01 to 20 wt%, 0.01 to 15 wt%, 0.01 to 12 wt%, 0.01 to 8 wt%, 0.02 to 20 wt%, 0.02 to 15 wt%, 0.02 to 12 wt% or It may be included in an amount of 0.02 to 8% by weight.

In addition, the dumpling skin dough composition may further include any one or more selected from the group consisting of salt and natural pigments. The natural pigment may be a pigment isolated from astragalus, turmeric, cornflower oil, baekryeoncho, beets, gardenia, mulberry leaves, aronia or spirunia. The natural pigment is 0.1 to 10% by weight, 0.1 to 7% by weight, 0.1 to 5% by weight, 0.1 to 3% by weight, 1 to 10% by weight, 1 to 7% by weight, 1 to 5% by weight, 1 to 3% by weight, 2 to 10% by weight, 2 to 7% by weight, 2 to 5% by weight or 2 to 3% by weight may be added.

Dumplings according to the present invention may be prepared by an appropriate method known in the art, and in this case, the manufacturing method may be appropriately modified.

Hereinafter, the present invention will be described in detail by the following examples, provided that the following examples are only for illustrating the present invention, and the present invention is not limited thereto. Anything that has substantially the same configuration as the technical idea described in the claims of the present invention and achieves the same operation and effect is included in the technical scope of the present invention.

Example 1. Preparation of dumpling skin-(1)

Dumpling skins containing barley powder were prepared in the following way.

First, salt was added to purified tap water and adjusted to 0.2 degrees with a salinity meter. On the other hand, 0.01% by weight of barley radish powder was added based on the total weight of wheat flour, and the prepared brine was added thereto. At this time, the brine was added so that 8.5 L per 20 kg of the mixture of wheat flour and barley powder. After that, kneading in a conventional way to obtain a dough, and to prepare a dumpling skin from the obtained dough.

Example 2. Preparation of dumpling skin-(2)

Mandu skins were prepared in the same manner and conditions as in Example 1, except that 0.1 wt% of barley radish powder was added instead of 0.01 wt% of barley radish powder.

Example 3. Manufacture of dumpling skin-(3)

A dumpling skin was prepared in the same manner and conditions as in Example 1, except that 0.5 wt% of barley radish powder was added instead of 0.01 wt% of barley radish powder.

Example 4. Preparation of dumpling skin-(4)

Mandu skins were prepared in the same manner and conditions as in Example 1, except that 1.0 wt% of barley radish powder was added instead of 0.01 wt% of barley radish powder.

Example 5. Preparation of dumpling skin-(5)

Dumpling skins were prepared in the same manner and conditions as in Example 1, except that 5.0% by weight of barley radish powder was added instead of 0.01% by weight of barley radish powder.

Example 6. Manufacture of dumpling skin-(6)

Dumpling skins were prepared in the same manner and conditions as in Example 1, except that 10% by weight of barley radish powder was added instead of 0.01% by weight of barley radish powder.

Comparative Example 1. Preparation of dumpling skin-(1)

Mandu skins were prepared under the same conditions and methods as in Example 1, except that the barley radish powder was not added.

Comparative Example 2. Manufacture of dumpling skin-(2)

Dumpling skins were prepared in the same manner and conditions as in Example 1, except that 30% by weight of barley radish powder was added instead of 0.01% by weight of barley radish powder.

Experimental Example 1. Measurement of elasticity of dumpling skin

Using the dumpling skins prepared in Examples 1 to 6 and Comparative Examples 1 and 2, dumplings were prepared in a conventional manner, and the elasticity of the dumpling skins prepared by using the dumpling skins was measured using a texture profile of a Rheometer. At this time, the target value was 50 to 70% of the range selected by about 85% as a result of a preference survey by having 50 general consumer panel ingest dumplings cooked in boiling water for 10 minutes. The measurement results are shown in Table 1 below.

division Example comparative example One 2 3 4 5 6 One 2 Elasticity (%) 58.2 66.1 67.8 66.7 61.1 55.3 51.7 26.1

As shown in Table 1, except for the dumpling skins of Comparative Example 2 prepared by adding 30% by weight of barley radish powder, the elasticity of all dumpling skins was within the target range, and the mandu skins of Comparative Example 2 were excessively added with barley radish powder. It was judged to be rather hardened. On the other hand, compared to the mandu skin of Comparative Example 1 prepared without adding adl radish powder, the elasticity of the mandu skin with adul radish powder was significantly increased. However, the elasticity of the dumpling skin tended to decrease when adulmu powder was added in excess of a certain range.

Experimental Example 2. Visual inspection

20 steamed dumplings were prepared in a conventional manner using the dumpling skins prepared in Examples 1 to 6 and Comparative Examples 1 and 2, and the prepared dumplings were visually confirmed. Upon visual confirmation, it was judged that the elasticity of the dumpling skin was lowered if the surface thickness of the dumpling skin was uneven or the dumpling skin was torn.

As a result, in the dumplings prepared using the dumpling skins of Comparative Examples 1 and 2, it was confirmed that the dumpling skins were torn in 2 to 3 dumplings out of a total of 20, and the surface thickness of the dumpling skins of 5 to 6 dumplings was uneven. On the other hand, in the dumplings prepared using the dumpling skins of Examples 1 to 6, it was confirmed that the surface thickness of the dumpling skins of 4 to 5 dumplings was not uniform, but the case where the dumpling skins were torn could not be confirmed.

Experimental Example 3. Sensory Test

Using the dumpling skins prepared in Examples 1 to 6 and Comparative Examples 1 and 2, dumplings were prepared in a conventional manner, and steamed dumplings were prepared by steaming them in a conventional manner. The sensory test for the prepared steamed dumplings was performed by a 9-point scale method, and the results are shown in Table 2 below. Specifically, the sensory test was performed by 20 men and women who had worked in the food-related field for more than 3 years and had sensory test experience. The result value is the average of the evaluation values of 20 sensory test personnel for each sensory test item listed in Table 2 below.

division Example comparative example One 2 3 4 5 6 One 2 chewy
(texture) 5.7 6.8 7.2 7.1 6.9 5.3 4.8 2.3 Overall
symbol 6.0 7.4 7.4 7.5 7.0 6.3 5.4 3.0

As shown in Table 2, the dumplings prepared with the dumpling skin of Comparative Example 2 prepared by adding 30% by weight of barley radish powder had the lowest score and overall preference for chewy texture. On the other hand, the dumpling skins prepared in Examples 1 to 6 were superior in chewy texture and overall preference compared to the dumpling skins prepared by adding only wheat flour.

Experimental Example 4. Manufacture of dumplings using dumpling skin containing natural dyes

Astragalus, beetroot, aronia, turmeric, gardenia, cornflower, spirunia, baeknyeoncho or mulberry leaf, as well as having the efficacy of these natural powders, as well as good-looking colorful dumplings were prepared as follows.

First, dumpling skins are prepared according to the conditions and methods described in Example 3, but natural colors such as astragalus, beets, aronia, turmeric, gardenia, cornflower oil, spirunia, baeknyeoncho or mulberry leaves are added in an appropriate amount. was prepared (Fig. 1). At this time, the natural pigment was added so as to be 2.5% by weight based on the total weight of the mixed powder including wheat flour and barley powder. Using the prepared dumpling skin, dumplings were prepared in a conventional manner, and steamed dumplings were prepared by steaming them in a conventional manner. The sensory test of the prepared steamed dumplings was performed under the conditions and methods described in Experimental Example 3, and the results are shown in Table 3 below.

Astragalus beat aronia curcuma gardenia spirunia baeknyeoncho mulberry leaves chewy
(texture) 7.0 6.9 7.1 7.3 7.0 7.2 7.4 7.3 Overall
symbol 7.2 7.5 7.6 7.1 7.3 7.2 7.7 7.3 color 7.3 7.1 7.7 7.4 7.0 7.2 7.0 7.2

As shown in Table 3, steamed dumplings made using dumpling skin prepared by adding astragalus, beetroot, aronia, turmeric, gardenia, spirunia, baeknyeoncho or mulberry leaves were excellent in chewy texture and overall preference. In addition, the sensory test results for the color of the dumplings prepared by adding natural powder having various colors were also excellent.

Claims (7)

As a dumpling skin dough composition comprising wheat flour, barley powder and water,
The barley powder is added in an amount of 0.02 to 8% by weight based on the total weight of wheat flour,
The dumpling skin is a dough composition with enhanced elasticity.
delete According to claim 1, wherein the dumpling skin dough composition further comprises salt, dumpling skin dough composition.
According to claim 1, wherein the mandu skin dough composition further comprises a natural pigment, mandu skin dough composition.
According to claim 4, wherein the natural pigment is astragalus, turmeric, cornflower oil, baekryeoncho, beet, gardenia, mulberry leaf, aronia or spirunia powder, dumpling skin dough composition.
According to claim 4, wherein the natural pigment is added in an amount of 0.1 to 10% by weight based on the total weight of wheat flour and adlute powder, dumpling skin dough composition.
Dumplings prepared with the dumpling skin dough composition according to claim 1.

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