KR102568031B1 - Banana Almond Dumplings AND MANUFACTURING METHOD THEREOF - Google Patents

Abstract

The present invention relates to banana almond dumplings and a manufacturing method thereof, having the advantages of: providing consumers with a new taste and, when consumed after exercise, can quickly restore the health condition by manufacturing dumplings using banana, which is a fruit being rich in carbohydrates, digestible, and containing many nutrients that promote quick recovery after exercise but not frequently used as a food material; creating a color reminiscent of the taste of banana and making more crispy texture when the dumplings are injected with air bubbles to be baked by making dumplings with dough made by adding sweet pumpkin carbonated water; and removing the reproducibility of harmful bacteria to improve storage stability by applying an evergreen peel extract to one side of the skin of the dumplings.

Description

Banana almond dumplings and manufacturing method thereof {Banana Almond Dumplings AND MANUFACTURING METHOD THEREOF}

This invention relates to banana almond dumplings and a method for manufacturing the same, and more specifically, bananas, a fruit that is rich in carbohydrates, has good digestion, and contains many nutrients that promote rapid recovery after exercise, but is not used as a food ingredient. By making dumplings using this method, you can not only provide consumers with a new taste, but also quickly recover your health when consumed after exercise, and make dumplings with dough made by adding sweet pumpkin carbonated water to remind you of the taste of bananas. Banana almond dumplings, which can have a rich color, can make the texture more crispy when baked by injecting air bubbles, and can improve storage stability by removing the possibility of propagation of harmful bacteria by applying evergreen peel extract to one side of the dumpling skin, and It is about its manufacturing method.

In general, dumplings are a food made by making a skin of flour or buckwheat flour dough and mixing ingredients such as meat, tofu, and kimchi into dumpling skin and steaming or frying it. Various ingredients are used according to preference. These dumplings are one of the most consumed foods enjoyed by men and women of all ages, and have the advantage of being easily cooked and consumed, and are also used as meal replacements as they have nutrients.

In addition, dumplings are widely used as frozen food that can be made and eaten immediately or frozen for a long period of time by freezing food, and it is one of the most suitable foods that can provide taste and nutrition to modern people with busy daily lives. can

For reference, it is a nutrient coating liquid that is a mixture of various dyed foods, sweet potato starch, and various food powders of ginseng-cooked concentrate, respectively. Mixed vegetable japchae made by mixing and seasoning anti-cancer vegetables and stir-frying is used as a material for dumplings, and mixed vegetable dumplings are made by mixing and mixing dyed foods from ginseng concentrates and kneading them with juices of various colors. The surface of the dumplings is coated with nutrient liquid r of various colors, and various nutrient powders are applied and bonded to the surface of the dumplings, and only the dumpling skin is steamed with ginseng concentrate. The technology of providing steamed nutrient-coated rice dumplings by coating various nutrient liquids and applying them with various nutrient powders to adhere them is disclosed in Korean Patent Laid-open Publication No. 10-2012-0115613 (published on October 19, 2012). It has been disclosed in a method for manufacturing nutritious starch-coated dumplings.

Such dumplings can be said to have a universally similar form of manufacturing method, such as dumpling filling and dumpling skin, but are currently being developed and used in various ways. Therefore, various nutritious dumplings or dumplings based on various health ingredients are being developed.

Publication of Patent Publication No. 10-2012-0115613

This invention is to respond to this technological trend, and manufactures dumplings using banana, a fruit that is rich in carbohydrates, digestible, and contains many nutrients that promote rapid recovery after exercise, but is not used as a food ingredient. By doing so, not only can it provide consumers with a new taste, but it can quickly restore health when consumed after exercise, and it can produce a color reminiscent of the taste of banana by making dumplings with dough made by adding sweet pumpkin carbonated water. The purpose is to provide banana almond dumplings and a manufacturing method thereof, which can make the texture more crispy when baked by injecting air bubbles.

Another object of the present invention is to provide banana almond dumplings and a manufacturing method thereof, which can improve storage stability by removing the possibility of propagation of harmful bacteria by applying an evergreen peel extract to one side of the dumpling skin.

As a means for achieving the above object, the configuration of the present invention includes the steps of preparing sweet pumpkin carbonated water; Preparing an evergreen bark extract; Preparing dumplings by mixing 70 to 80% by weight of banana, 15 to 25% by weight of sugar, 1.5 to 3% by weight of almonds, 0.1 to 0.5% by weight of cinnamon, and 0.1 to 0.5% by weight of banana flavor; Preparing a dough base by mixing 18 to 25% by weight of purified water, 60 to 70% by weight of strong flour, 7 to 10% by weight of Sagomix, 0.5 to 1.5% by weight of refined salt, and 0.1 to 0.5% by weight of turmeric powder; Mixing 20 to 30% by weight of sweet pumpkin carbonated water based on the weight% of the dough base and kneading in a kneader at a rotational speed of 148rpm for 10 to 20 minutes; aging the dough; Molding the dough into a dumpling skin having a thickness of 0.5 to 2 mm using a high-temperature extruder; First quenching and drying the dumpling skin; Applying 20 to 25 mg/cm ³ of the evergreen skin extract on the surface of the primarily dried dumpling skin; Secondary rapid cooling and drying of the dumpling skin coated with the evergreen skin extract; It is preferable if it includes the step of completing the dumplings by putting dumpling filling in the secondary dried dumpling skin.

The composition of the present invention, the step of preparing the sweet pumpkin carbonated water, the step of removing the skin of the sweet pumpkin, the step of cutting the sweet pumpkin from which the skin was removed, freeze-drying the cut pumpkin at -50 ° C. for 12 to 24 hours Step of first steaming the freeze-dried sweet pumpkin at 40 to 60 ° C. and 55 to 65% humidity for 6 to 12 hours, and 5 to 6 hours at 30 to 35 ° C. The step of primary drying during the first step, the step of secondary steaming the primary dried sweet pumpkin for 2 to 6 hours at 40 to 60 ° C. and 55 to 65% humidity, and the step of steaming the sweet pumpkin after the secondary steaming step is completed at 0 to 10 ° C. Secondary drying for 5 to 6 hours, crushing the secondary dried sweet pumpkin, adding water to the crushed sweet pumpkin and extracting for 24 to 48 hours, filtering the extract, filtered sweet pumpkin It is preferable to include the step of aging the extraction water at a low temperature in which the temperature of 2 ~ 6 ℃ is maintained for 2 to 3 days, and the step of injecting carbon dioxide gas into the aged extraction water.

The composition of the present invention, the step of preparing the evergreen bark extract, extracting the evergreen bark with 80% ethanol, completely removing the solvent from the extract to obtain a concentrate, the concentrate is 20% of the water weight It is preferable that the evergreen bark is collected from at least one of spruce, cypress, and yew.

According to the configuration of the present invention, the evergreen bark is preferably used by collecting from at least one of spruce, cypress, and yew.

In the configuration of this invention, the step of aging the dough is preferably aged for 12 hours in a constant temperature and humidity chamber at a temperature of 10 ° C and a humidity of 40%.

In the configuration of the present invention, in the step of quenching and drying the dumpling skin, it is preferable to transfer the molded dumpling skin to a cooling transfer belt, rapidly cool it at -20 ° C, and dry it for 15 to 20 minutes.

The banana almond dumplings of this invention are rich in carbohydrates, are digested well, and contain many nutrients that promote quick recovery after exercise, but by manufacturing dumplings using bananas, a fruit that is not used as a food ingredient, Not only can it provide taste, but it can quickly restore health when consumed after exercise, and by making dumplings with the dough made by adding sweet pumpkin carbonated water, it can create a color reminiscent of banana taste, and by injecting air bubbles, It can make the texture more crispy when baked, and has the effect of improving storage stability by removing the possibility of propagation of harmful bacteria by applying the evergreen peel extract to one side of the dumpling skin.

Hereinafter, in order to explain in detail enough for those skilled in the art to easily practice this invention, preferred series examples of this invention will be described in detail with reference to the accompanying drawings. Other objects, features, and operational advantages, including the object, operation, and effect of this invention, will become clearer by the description of the preferred embodiment.

For reference, the embodiments disclosed herein are only presented by selecting the most preferred embodiments to help those skilled in the art to understand among various possible examples, and the technical spirit of the present invention is not necessarily limited or limited only by the presented embodiments. No, and various changes, additions, and changes are possible within a range that does not deviate from the technical spirit of the present invention, as well as other equivalent embodiments.

In addition, the terms or expressions of words used in the specification and claims are defined based on the principle that the inventor can appropriately define the concept of terms in order to explain his or her invention in the best way, It should not be construed as being limited to or limited to dictionary meanings, and should be interpreted as meanings and concepts consistent with the technical spirit of the present invention. As an example, singular expressions include plural expressions unless the context clearly dictates otherwise.

The configuration of the banana almond dumpling manufacturing method according to the present invention includes the step of preparing sweet pumpkin carbonated water (S10); Preparing an evergreen bark extract (S20); Preparing dumplings by mixing 70 to 80% by weight of banana, 15 to 25% by weight of sugar, 1.5 to 3% by weight of almonds, 0.1 to 0.5% by weight of cinnamon, and 0.1 to 0.5% by weight of banana flavor (S30); Preparing a dough base by mixing 18 to 25% by weight of purified water, 60 to 70% by weight of strong flour, 7 to 10% by weight of Sago Mix, 0.5 to 1.5% by weight of refined salt, and 0.1 to 0.5% by weight of turmeric powder (S40); Mixing 20 to 30% by weight of sweet pumpkin carbonated water based on the weight% of the dough base and kneading for 10 to 20 minutes at a rotational speed of 148rpm in a kneader (S50); Aging the dough (S60); Molding the dough into a dumpling skin having a thickness of 0.5 to 2 mm using a high-temperature extruder (S70); Step of first rapidly drying the dumpling skin (S80); Applying 20 to 25 mg/cm ³ of the evergreen skin extract on the surface of the primarily dried dumpling skin (S90); Secondary quick-drying the dumpling skin coated with the evergreen skin extract (S100); It includes a step (S110) of completing dumplings by putting dumpling filling in the secondary dried dumpling skin.

The banana is rich in potassium, so it returns the heartbeat to normal, is rich in fiber, supplies enough oxygen to the brain, regulates the water balance in the body, is rich in fiber, and is rich in vitamin A and vitamin C. I hear it

The curcumin component of the turmeric powder has a choleretic action that promotes bile secretion, so it activates the liver function, helps the discharge of toxins and wastes accumulated in the liver, and has excellent anti-inflammatory action, helping to relieve joint pain and chronic joint pain. It helps prevent dementia by preventing the formation of beta-amyloid, which is the cause of dementia, promoting the activation of brain cells, and improving brain functions such as memory and cognitive ability.

The configuration of this invention, the step of preparing the sweet pumpkin carbonated water (S10), the step of removing the skin of the sweet pumpkin (S1001), the step of cutting the sweet pumpkin from which the skin has been removed (S1002), the cut pumpkin to -50 Freeze-drying at ℃ for 12 to 24 hours (S1003), primary steaming of the freeze-dried sweet pumpkin at 40 to 60 ° C. and humidity of 55 to 65% for 6 to 12 hours (S1004), the primary steaming The step of first drying the sweet pumpkin, which has been completed, at 30 to 35 ° C. for 5 to 6 hours (S1005), and the primary dried sweet pumpkin at 40 to 60 ° C. and a humidity of 55 to 65% for 2 to 6 hours. Steaming step (S1006), secondary drying of the sweet pumpkin for which the secondary steaming step has been completed at 0 to 10 ° C. for 5 to 6 hours (S1007), crushing the secondary dried sweet pumpkin (S1008), Adding water to the pulverized sweet pumpkin and extracting for 24 to 48 hours (S1009), filtering the extract (S1010), and maintaining the filtered sweet pumpkin extract at a temperature of 2 to 6 ° C. for 2 to 3 days Aging at a low temperature (S1011), and injecting carbon dioxide gas into the aged extraction water (S1012).

Sweet pumpkin carbonated water not only can produce a color that enhances the texture that can be reminiscent of the banana taste, but also can produce a crispy texture with the empty space formed when carbonic acid gas is injected into the dough to remove the carbonic acid gas.

In the step of preparing the dumpling filling, a cooking process of boiling or roasting may be additionally performed after mixing the ingredients to add flavor to the dumpling filling.

The yellow color of the sweet pumpkin pulp extracted through the aging step (S1011) can be made to develop more intensely, and there is a problem that a sour smell occurs when the aging period exceeds 3 days.

In the step of preparing the evergreen bark extract (S20), the extract of the evergreen bark is extracted with 80% ethanol, the solvent is completely removed from the extract to obtain a concentrate, and the concentrate is mixed homogeneously so that the weight of the water is 20% and preparing it as an aqueous solution.

The evergreen bark is used by collecting at least one of spruce, cypress, and yew.

Since the evergreen bark extract is known to have excellent antibacterial activity, it is possible to improve storage stability by preventing the propagation of harmful bacteria by applying it to dough. In addition, since Kiraya saponin contained in the skin of evergreen trees has many hydroxyl groups in its molecule, it is known to have excellent foaming power and high foam stability among saponins.

In the step of aging the dough (S60), the dough is aged for 12 hours under conditions of a temperature of 10 ° C and a humidity of 40% in a thermo-hygrostat. This is effective in increasing the elasticity of the dough. If the aging time exceeds 40 minutes, there is a problem that it is difficult to produce a crispy texture because the bubbles injected between the dough are discharged.

In the step of forming the dumpling skin (S70), if the thickness is greater than 2 mm, adhesion is reduced and easily separated when baked in several layers, and if the thickness is less than 0.5 mm, there is a problem that it is easily torn during the manufacturing process.

In the step of applying 20 to 25 mg/cm ³ of the evergreen skin extract (S90), the storage stability improvement effect is insignificant when the applied amount is 20 mg/cm ³ or less, and the amount absorbed into the dumpling skin when the amount exceeds 25 mg/cm ³ A lot of this can cause the surface to become mushy and tear after drying.

In the step of rapidly cooling and drying the dumpling skin (S70), the molded dumpling skin is transferred to a cooling transfer belt, rapidly cooled at -20 ° C, and dried for 15 to 20 minutes.

Preparation Example 1. Preparing sweet pumpkin carbonated water

The skin of the sweet pumpkin was removed. Then, the skin-removed sweet pumpkin was cut into a thickness of 3 to 4 cm. Next, the cut sweet pumpkin was freeze-dried at -50 ° C. for 12 hours. Then, the freeze-dried sweet pumpkin was first steamed for 12 hours at 50 ° C. and 65% humidity. Next, the sweet pumpkin for which the primary steaming step was completed was primary dried at 30 ° C. for 5 hours. Subsequently, the primary dried sweet pumpkin was steamed secondary for 2 hours at 40 ° C. and 65% humidity. Next, the secondary steamed sweet pumpkin was secondary dried for 6 hours at 4 ° C. Then, the secondary dried sweet pumpkin was ground. Next, water was added to the pulverized sweet pumpkin and extracted for 48 hours. Next, the extract was filtered. Then, the filtered sweet pumpkin extract was aged in a low-temperature high temperature chamber maintained at 4 ° C. for 2 days. Next, sweet pumpkin carbonated water was prepared by injecting carbon dioxide gas into the aged extraction water.

Preparation Example 2. Step of preparing evergreen bark extract

100 g of evergreen bark was extracted with 3 L of 80% ethanol. Subsequently, the solvent was completely removed from the extract to obtain a concentrated solution. Next, the concentrate was homogeneously mixed so that the weight of the water was 20% to prepare an aqueous solution to prepare an evergreen bark extract.

Preparation Example 3. Steps for preparing banana almond dumplings

Dumpling filling was prepared by mixing 73.31% by weight of banana, 20.94% by weight of sugar, 2.14% by weight of almond, 0.26% by weight of cinnamon, and 0.27% by weight of banana flavor. Subsequently, a dough base was prepared by mixing 21.34% by weight of purified water, 67.19% by weight of strong flour, 9.88% by weight of Sagomix, 0.99% by weight of refined salt, and 0.32% by weight of turmeric powder. Next, 300 g of sweet pumpkin carbonated water was mixed with 1 kg of the dough base and kneaded for 20 minutes at a rotational speed of 148 rpm in a kneader. Then, the dough was aged for 12 hours under conditions of a temperature of 10° C. and a humidity of 40%. Next, the dough was molded into a dumpling skin having a thickness of 2 mm using a high-temperature extruder. Then, the dumpling skin was transferred to a cooling conveyor belt, rapidly cooled at -20 ° C, and first rapidly dried for 20 minutes. Next, 20 mg/cm ³ of the evergreen skin extract was applied to the surface of the primarily dried dumpling skin. Subsequently, the dumpling skin coated with the evergreen skin extract was transferred to a cooling conveyor belt, rapidly cooled at -20 ° C, and secondly rapidly cooled and dried for 20 minutes. Next, the dumpling filling was put into the secondary dried dumpling skin to complete the banana almond dumplings.

Experimental Example 1.

In order to check whether the propagation of harmful bacteria can be prevented by applying the evergreen skin extract to the dumpling skin, a bacteria detection test was performed by preparing dumpling skins (Example 1, Comparative Example 1) with and without application of the evergreen skin extract. The bacteria detection test was performed on a sterile workbench, and a dry film medium for Staphylococcus aureus was used.

First, add 9 mL of sterilized water to 1 g of crushed dumpling skin and mix evenly using a homogenizer to make a 10-fold diluted solution. After transferring the diluted sample solution to a sterilized test tube, Staphylococcus aureus is inoculated to a concentration of 3.0×10 ² CFU/mL and mixed using a Vortex Mixer. After inoculating 1mL of the completed sample solution on a dry film medium, transfer to an incubator and incubate at 35℃ for 48 hours. After 48 hours, the number of colonies formed on the dry film medium was read and the rate of change in the number of bacteria was calculated. The results are shown in Table 1 below.

Example 1 Comparative Example 1 Evergreen Bark Extract
with or without application ○ × bacteria concentration
(CFU/mL) 2.7×10 ² 4.3×10 ² number of bacteria
rate of change -9% +44%

As the above results, in the case of Comparative Example 1, the concentration of the inoculated bacteria was increased, and in the case of Example 1, it was confirmed that a small amount of bacteria was removed. It can be confirmed that the concentration of bacteria changed depending on whether or not the evergreen bark extract was applied, which can be judged to indicate the antibacterial effect of the evergreen bark extract. Therefore, the dumpling skin coated with the evergreen skin extract of the present invention can eliminate the possibility of harmful bacteria breeding.

Claims (7)

Preparing sweet pumpkin carbonated water;
Preparing an evergreen bark extract;
Preparing dumplings by mixing banana, sugar, almonds, cinnamon, and banana flavor;
Preparing a dough base by mixing purified water, strong flour, sago mix, refined salt, and turmeric powder;
Mixing 20 to 30% by weight of sweet pumpkin carbonated water based on the weight% of the dough base and kneading in a kneader at a rotational speed of 148rpm for 10 to 20 minutes;
aging the dough;
Molding the dough into a dumpling skin having a thickness of 0.5 to 2 mm using a high-temperature extruder;
First quenching and drying the dumpling skin;
Applying 20 to 25 mg/cm ³ of the evergreen skin extract on the surface of the primarily dried dumpling skin;
Secondary rapid cooling and drying of the dumpling skin coated with the evergreen skin extract;
Comprising the step of completing dumplings by putting dumpling filling in the secondary dried dumpling skin,
The step of preparing the sweet pumpkin carbonated water,
Step of removing the skin of sweet pumpkin,
Cutting the sweet pumpkin from which the skin has been removed;
Freeze-drying the cut pumpkin at -50 ° C for 12 to 24 hours,
Primary steaming of the freeze-dried sweet pumpkin at 40 to 60 ° C. and 55 to 65% humidity for 6 to 12 hours,
Primary drying of the sweet pumpkin for which the primary steaming step has been completed at 30 to 35 ° C. for 5 to 6 hours;
Secondary steaming of the primary dried sweet pumpkin at 40 to 60 ° C. and 55 to 65% humidity for 2 to 6 hours,
Secondary drying of the sweet pumpkin for which the secondary steaming step has been completed at 0 to 10 ° C. for 5 to 6 hours;
Grinding the secondary dried sweet pumpkin,
Adding water to the pulverized sweet pumpkin and extracting for 24 to 48 hours;
filtering the extract;
Aging the filtered sweet pumpkin extract in a low-temperature container where the temperature is maintained at 2 to 6 ° C for 2 to 3 days;
Banana almond dumplings manufacturing method comprising the step of injecting carbon dioxide gas into the aged extraction water. delete According to claim 1,
The step of preparing the evergreen bark extract,
Extracting evergreen bark with 80% ethanol;
Obtaining a concentrate by completely removing the solvent from the extract;
A method for producing banana almond dumplings comprising the step of homogenously mixing the concentrate to be 20% by weight of water to prepare an aqueous solution. According to claim 3,
The method of manufacturing banana almond dumplings, characterized in that the evergreen skin is collected and used from at least one of spruce, arborvitae, and yew. According to claim 1,
In the step of aging the dough, banana almond dumplings are aged for 12 hours under conditions of a temperature of 10 ° C and a humidity of 40% in a thermo-hygrostat. According to claim 1,
In the step of quenching the dumpling skin, the molded dumpling skin is transferred to a cooling transfer belt, rapidly cooled at -20 ° C, and dried for 15 to 20 minutes. Banana almond dumplings, characterized in that produced according to the manufacturing method of claim 1 or any one of claims 3 to 6.