KR102829367B1 - Preparation method of bun stuffing to use bun stuffing comprising spicy Kimchi - Google Patents

Abstract

The present invention relates to a method for manufacturing dumplings using dumpling filling with spicy kimchi, and more specifically, the method comprises the steps of: 1) removing roots and outer leaves of cabbage, trimming it, dividing it into 2 to 4 pieces, soaking it in salt water, and then desalting it to prepare pickled cabbage; 2) preparing broth by grinding lotus root in water in which angelica powder has been boiled; 3) preparing kimchi seasoning by mixing red pepper powder, anchovy sauce, salted shrimp, minced garlic, ginger, corn syrup, monosodium L-glutamate, roasted coffee bean powder, and prickly ash fruit extract with the broth; 4) applying the kimchi seasoning prepared in step 3) to the pickled cabbage prepared in step 1) to prepare kimchi; 5) a step of finely grinding the kimchi and preparing a dumpling filling including tofu, ground pork, cellophane noodles, minced garlic, red pepper, spicy sesame oil, cheongju, a tablespoon of plum extract, minced ginger, Cheongyang pepper, red pepper powder, anchovy sauce, eggs, zucchini, bean sprouts, chives and carrots; 6) a step of preparing a dumpling skin using wheat flour and rice flour; and 7) a step of placing the dumpling filling prepared in step 7) on the dumpling skin and then forming the dumpling skin to make a dumpling. The dumpling of the present invention is rich in protein, essential amino acids and vitamins, so it has excellent nutrients, and is also rich in dietary fiber, so it can provide a feeling of satiety while also providing a rich taste and texture. According to the present invention, by including coffee bean powder and prickly ash fruit extract distributed in kimchi seasoning, the spiciness of kimchi increases, and the decrease in spiciness is suppressed even after long-term storage, and even after long-term storage, the strong smell (fermentation smell) unique to kimchi is purified, so that the refreshing taste of kimchi immediately after it is made is maintained. In addition, by using various dumpling filling ingredients other than the kimchi, it is possible to provide dumplings with excellent texture, and it is possible to manufacture dumplings in which the taste and flavor are improved by organic acids obtained by lactic acid fermentation, the storage property is enhanced, and the effects of various probiotics are obtained.

Description

{Preparation method of bun stuffing to use bun stuffing comprising spicy Kimchi}

The present invention relates to a method for manufacturing dumplings using dumpling filling containing spicy kimchi, and more specifically, to spicy kimchi dumplings and a method for manufacturing the same using a dumpling skin dough containing a lactic acid bacteria complex probiotic that is rich in dietary fiber to provide a feeling of fullness while improving the rich taste and texture and enhancing nutrition.

A dumpling is a food made by making a dough of wheat flour or buckwheat flour, filling it with meat, tofu, or kimchi, and steaming or frying it so that it can be eaten. Dumplings with various skins or fillings are made by various manufacturing methods, and each has the same, similar, or unique taste. Dumplings have different tastes depending on the ingredients of the skin or filling or the cooking method.

Mandu is said to be a food of the Nanman people of China. In China, steamed rice cakes without filling are called mandu, and those with filling are called gyoza. However, in Korea, only those with filling are generally called mandu. The origin of these mandu is said to have originated from Zhuge Liang of China, but in Korea, there is a story about mandu in the writings of Lee Ik of the reign of King Yeongjo of Joseon, so it is thought to have been introduced from China before the mid-Joseon period. In Korea, mandu is not a regular food, but a fasting food eaten in the winter, especially at the beginning of the year, and for special banquets, mandu with a lot of meat is especially made and eaten.

Dumplings are a food made by kneading and thinly rolling out buckwheat or wheat flour, adding filling, forming them, and boiling, baking, or frying them. They originally originated in China and were first introduced to Korea during the Goryeo Dynasty. Dumplings vary greatly in skin and filling ingredients, cooking methods, and shapes. Depending on the skin material, they can be divided into wheat dumplings, fish dumplings, and buckwheat dumplings, and the commonly used fillings are beef, pork, chicken, pheasant, kimchi, bean sprouts, cucumbers, onions, pumpkins, mushrooms, tofu, and glass noodles. According to cooking methods, gunmandu is fried in an oiled frying pan, manduguk is made by boiling made dumplings in hot soup, jjimmandu is steamed and eaten without the soup, and pyeonsu is served in chilled soup. Depending on the shape of the dumpling, they can be divided into ear dumplings, round dumplings, sea cucumber-shaped imandao (gyuasang), triangle-shaped bianssi dumplings, spoon-shaped byeongsi, pomegranate-shaped pomegranate-shaped seolryutang, and daedoo (大饅頭) made by stuffing small dumplings the size of walnuts into a large dumpling. In Korea, dumplings were originally a holiday food eaten on New Year's Day, but today they are also often boiled and eaten on regular days.

The typical dumplings served to modern people are made by kneading wheat flour in cold water to make dumpling skin, preparing dumpling filling with various ingredients such as vegetables, meat, and kimchi, injecting the dumpling filling into the dumpling skin, and then going through the process of forming the dumpling, and then steaming or baking it in a steamer using steam.

Various attempts are being made to improve the nutritional content or add functionality by adding new ingredients to these dumplings. In this regard, Korean Patent No. 10-1319102 (Manufacturing method of dumplings with bamboo shoots added) discloses a method of manufacturing dumplings using hot air-dried bamboo shoots instead of meat as the filling material, Korean Patent No. 10-0472664 (Sweet pumpkin dumplings and manufacturing method thereof) discloses a method of manufacturing dumplings with improved nutritional content and flavor by manufacturing dumpling skin and dumpling filling using sweet pumpkin, and Korean Patent No. 10-1439065 (Tomato dumplings and manufacturing method thereof) discloses a method of manufacturing functional dumplings by applying dried chopped tomatoes to the dumpling filling so that they harmonize well with various ingredients, and Patent Publication No. 2013-0101231 'Dumplings and manufacturing method thereof' discloses a method of manufacturing dumplings using pickled radish greens (68 wt.%), green onions (2.5 wt.%), and garlic (2.5 wt.%). Disclosed is a method for manufacturing dumplings, characterized in that 0.7 wt% of ground pepper, 0.1 wt% of ginger, 0.02 wt% of prickly ash, 0.33 wt% of oligosaccharide, 0.22 wt% of sesame oil, 0.12 wt% of seasoning, 8 wt% of red pepper powder, and 20 wt% of pork are added, the mixture is thoroughly mixed, and 35 g of dumpling filling is placed into a 15 g dumpling skin.

Accordingly, there is a demand for the development of dumplings with more diverse functions and textures, and there is a need to develop functional dumplings using spicy kimchi that suits the texture of Koreans.

Meanwhile, kimchi is a representative traditional fermented food unique to our people, made by mixing cabbage and radish as main ingredients, green onions, garlic, ginger, water parsley, and various seasonings such as red pepper powder and seasonings, adjusting the salt concentration, and adding salted seafood, fermenting and maturing it, and has a very unique taste and flavor.

During the fermentation and maturation process of kimchi, lactic acid bacteria increase, sterilizing pathogenic microorganisms and changing the sugar in vegetables into lactic acid, making the taste refreshing.

Among the types of lactic acid bacteria mentioned above, during the early stage of kimchi fermentation, a bacterium called Leuconostocmesenteroides acts to properly ripen kimchi, and during the middle and late stage of kimchi fermentation, a bacterium called Lactobacillus plantarum acts to kill other harmful bacteria, but it also produces too much acid, causing kimchi to taste sour.

Accordingly, the inventors of the present invention, while striving to develop spicy kimchi dumplings having good texture and preservability, enhanced nutrition, and various probiotic effects, completed the present invention by using dumpling skins made with complex lactic acid bacteria probiotics and developing functional dumpling fillings using spicy kimchi and various dumpling filling ingredients, and confirming various physicochemical and sensory quality characteristics.

Republic of Korea Patent No. 10-1319102 ([0008] Registration date 2013.10.10.) Republic of Korea Patent No. 10-0472664 (Registration date 2005.02.17.) Republic of Korea Patent No. 10-1439065 (Registration date 2014.09.01.) Republic of Korea Patent Publication No. 10-2013-0101231

The purpose of the present invention is to provide a method for manufacturing kimchi dumplings that maintain the spiciness and texture of immediately after kimchi is pickled even after a certain period of time, by using dumpling skins that have good texture and preservability and are enriched with nutrition and dumpling fillings that improve the palatability of food.

Another object of the present invention is to provide a method for manufacturing kimchi dumplings using kimchi in which the spiciness of kimchi is increased and the decrease in spiciness is suppressed even after long-term storage by including coffee bean powder and prickly ash fruit extract distributed in kimchi seasoning.

In order to achieve the above object, the present invention comprises the steps of: 1) preparing pickled cabbage by removing roots and outer leaves of cabbage, trimming it, dividing it into 2 to 4 pieces, soaking it in salt water, and then desalting it; 2) preparing broth by grinding lotus root in water in which powdered angelica tree has been boiled; 3) preparing kimchi seasoning by mixing red pepper powder, anchovy sauce, salted shrimp, minced garlic, ginger, corn syrup, monosodium L-glutamate, roasted coffee bean powder, and prickly ash fruit extract with the broth; 4) preparing kimchi by applying the kimchi seasoning prepared in step 3) to the pickled cabbage prepared in step 1); 5) a step of finely grinding the kimchi and preparing a dumpling filling including tofu, ground pork, cellophane noodles, minced garlic, red pepper, spicy oil, cheongju, a tablespoon of plum extract, minced ginger, Cheongyang pepper, red pepper powder, anchovy sauce, eggs, zucchini, bean sprouts, chives and carrots; 6) a step of preparing a dumpling skin using wheat flour and rice flour; and 7) a step of placing the dumpling filling prepared in step 5 on the dumpling skin and then forming the dumpling skin to make a dumpling.

Hereinafter, the present invention will be described in detail.

In the method for manufacturing dumplings containing spicy kimchi of the present invention, it is preferable that the prickly ash fruit extract is a prickly ash extract obtained by soaking prickly ash fruit in an aqueous ethanol solution at room temperature, separating the solid residue, and obtaining the liquid in the upper layer.

In addition, in the method for manufacturing dumplings containing spicy kimchi of the present invention, it is preferable that the kimchi seasoning of step 3) is mixed with 20 to 30 parts by weight of anchovy sauce, 20 to 30 parts by weight of shrimp sauce, 40 to 60 parts by weight of minced garlic, 40 to 60 parts by weight of ginger, 20 to 30 parts by weight of starch syrup, 5 to 10 parts by weight of monosodium L-glutamate, 5 to 10 parts by weight of roasted coffee bean powder, and 5 to 10 parts by weight of prickly ash fruit extract, and the dumpling filling of step 5) is mixed with 130 to 170 parts by weight of tofu, 150 to 300 parts by weight of ground pork, 80 to 120 parts by weight of glass noodles, 3 to 10 parts by weight of minced garlic, 10 to 20 parts by weight of red pepper, 10 to 20 parts by weight of peperoncino, and a spicy flavoring agent, per 100 parts by weight of the kimchi. It is preferable to consist of 10 to 20 parts by weight of flavoring oil, 5 to 10 parts by weight of Cheongju, 5 to 10 parts by weight of a tablespoon of plum extract, 2 to 10 parts by weight of minced ginger, 10 to 20 parts by weight of Cheongyang pepper, 5 to 10 parts by weight of red pepper powder, 5 to 10 parts by weight of anchovy sauce, 30 to 50 parts by weight of egg, 30 to 50 parts by weight of zucchini, 40 to 60 parts by weight of bean sprouts, 20 to 50 parts by weight of chives, and 15 to 25 parts by weight of carrots.

In addition, in the method for manufacturing dumplings containing spicy kimchi of the present invention, in the manufacturing of the dumpling skin in step 6), it is preferable to additionally mix a composite lactic acid bacteria mixed with Lactobacillus bulgaricus, Lactobacillus casei, Lactobacillus plantarum, Lactobacillus helveticus, and Lactobacillus reuteri into the dumpling skin, and at this time, it is more preferable that the composite lactic acid bacteria have an intestinal beneficial bacteria index measurement value of 1 × 10 ⁶ to 1 × 10 ⁸ cfu (colony forming unit) and a pH value of 4.2 to 5.6, and further, the composite lactic acid bacteria are Lactobacillus bulgaricus (ATCC 6.0) More preferably, the strains are Lactobacillus casei (ATCC 11842), Lactobacillus casei (ATCC 334), Lactobacillus plantarum (ATCC 14947), Lactobacillus helveticus (ATCC 55163), and Lactobacillus reuteri (KCCM 40717).

In addition, in the method for manufacturing dumplings containing spicy kimchi of the present invention, the kimchi seasoning of step 3) additionally includes 10 to 20 parts by weight of a concentrated extract prepared by putting acorn powder, mung bean powder, and angelica tree powder into an extractor, extracting and filtering them at a temperature of 80 to 120°C for 10 hours or more, and concentrating them to a solid content of 5 to 7%, and it is preferable that the weight ratio of the acorn powder: mung bean powder: angelica tree powder is 1:1:1.

As described above, the present invention provides dumplings that exhibit the characteristics of very kimchi well, which maintain the refreshing taste of immediately after kimchi is made by purifying the strong smell (fermentation smell) unique to kimchi even after long-term storage. In addition, it is expected that there will be an effect of producing functional fermented dumplings that can obtain synbiosis efficacy due to the combined use of prebiotics and probiotics by using dumpling skins with improved storage properties and improved taste and flavor by organic acids obtained by fermentation of mixed lactic acid bacteria. In addition, nutrients are further enhanced by adding various functional ingredients other than very kimchi to the dumpling filling, and the preservability of the dumplings is improved, thereby providing a texture that is easy to digest and does not become soggy, thereby improving palatability, and in particular, dumplings that maintain a soft texture even after long-term refrigeration storage at low temperatures are provided.

Hereinafter, the present invention is to manufacture dumpling skins using dumpling filling using spicy kimchi and dough for the outer skin fermented with lactic acid bacteria. Hereinafter, the process for manufacturing dumplings according to one embodiment of the present invention will be described step by step.

Step 1: Preparing the Pickled Cabbage

After removing the roots and outer leaves of the cabbage and trimming it, cut it into 2-4 pieces, soak it in salt water, and then desalt it to prepare pickled cabbage.

Specifically, the pickled cabbage, which is the main ingredient used in the present invention, is for making kimchi, and is used after removing the roots and outer leaves of the cabbage, trimming it, cutting it into 2 to 4 pieces, and then soaking it in salt water with a salinity of 10 to 25% for 3 to 10 hours. If the pickling conditions of the cabbage are below the above conditions, there is a concern that the cabbage may not be pickled as much as required, foreign substances may be mixed in, or the moisture absorption rate may increase, and if the pickling conditions of the cabbage exceed the above conditions, the foreign substances can be cleanly removed, but there is a concern that the cabbage may be pickled too much and lose its crispiness. The pickled cabbage above enables the production of low-salt kimchi by going through this desalting process.

Step 2: Making Kimchi Seasoning Broth

Make broth by grinding lotus root in water containing powdered angelica tree.

Specifically, the broth is preferably prepared by adding 5 to 30 parts by weight of powdered Chinese angelica tree to 100 parts by weight of water, boiling for 3 to 4 hours, filtering, and grinding 5 to 20 parts by weight of lotus root, based on the total weight of the mixture. Preferably, 20 parts by weight of Chinese angelica tree and 10 parts by weight of lotus root are used for 100 parts by weight of water. The powdered Chinese angelica tree may also be included in the dumpling filling in the form of an extract.

The powder of the common quince used in the present invention is approximately 150 mesh in size and was manufactured through the following process. Common quince refers to the new shoots of the Chinese quince, which are flat and round, green in color, and have a unique fragrance. It belongs to the Araliaceae family along with the common quince. The Chinese quince is a wild plant that grows in mountains or fields, and is about 6 m long with thorns on its branches and leaves. Common quince is used by collecting the new shoots that grow at the end of the Chinese quince trunk in spring.

The ingredients contained in the wild chives include protein, calcium, vitamin A, vitamin C, sugar, fiber, fat, phosphorus, calcium, iron, alein, aoloside, olenoic acid, saponin, coumarin, angelica, peptostrol, etc. In particular, it has a high protein content and contains six times more vitamin A than bean sprouts and about twice as much as cucumbers and sweet potatoes. It is known to be good for diabetes, gastrointestinal diseases, and arteriosclerosis, and is effective in reducing fever, pain, edema, headache, toothache, arthritis, paralysis of the limbs, vasodilation, lowering blood pressure, and hypnosis.

In this example, the Korean angelica tree was washed with water and heat-treated by soaking in high-temperature water of 90 to 100°C for 2 to 4 minutes, and then the temperature of the high-temperature water containing the Korean angelica tree was finally cooled to 15°C over 2 hours. Then, the Korean angelica tree was taken out of the cooled water, naturally dried in a well-ventilated shaded area for 1 week, and pulverized in a pulverizer to obtain a 150-mesh powder.

Step 3: Preparing the Kimchi Seasoning

Apply kimchi seasoning containing roasted coffee bean powder and prickly ash fruit extract to cabbage. Specifically, prepare kimchi seasoning by mixing red pepper powder, anchovy sauce, shrimp sauce, minced garlic, ginger, corn syrup, monosodium L-glutamate, roasted coffee bean powder and prickly ash fruit extract into broth. At this time, commonly known conventional methods can be used.

Specifically, the kimchi seasoning is made by mixing 20 to 30 parts by weight of anchovy sauce, 20 to 30 parts by weight of shrimp sauce, 40 to 60 parts by weight of minced garlic, 40 to 60 parts by weight of ginger, 20 to 30 parts by weight of starch syrup, 5 to 10 parts by weight of monosodium L-glutamate, 5 to 10 parts by weight of roasted coffee bean powder, and 5 to 10 parts by weight of prickly ash fruit extract per 100 parts by weight of red pepper powder, and fermenting for 6 to 12 hours to complete the fermented seasoning. If kimchi is made in this way, it is a health food because it contains a lot of lactic acid bacteria, is good for digestion, and is not irritating.

In addition, additional ingredients such as sliced onions, chopped water parsley, and chopped mustard leaves can be added as kimchi fillings, and these can be selected according to preference and are not particularly limited in the present invention.

More preferably, as a kimchi seasoning, a mixture is prepared by mixing 100 parts by weight of red pepper powder, 20 parts by weight of anchovy sauce, 20 parts by weight of shrimp sauce, 30 parts by weight of minced garlic, 50 parts by weight of ginger, 30 parts by weight of starch syrup, 10 parts by weight of monosodium L-glutamate, 10 parts by weight of roasted coffee bean powder, and 10 parts by weight of prickly ash fruit extract, and maturing the mixture at 5°C for 24 hours to prepare a kimchi seasoning.

The above red pepper powder is preferably mixed by crushing Cheongyang peppers including their seeds in order to emphasize the spiciness, and the red pepper powder according to the present invention is not a red pepper powder dried by crushing multiple times, but a red pepper powder in the form of a dried red pepper, which is crushed once on the spot during the manufacture of a seasoning, and the particle size of the crushed red pepper is larger than that of general red pepper powder, and is fresh and has a strong spiciness. The above red pepper powder is characterized by being spicy yet sweet, having an intense pigment and a high vitamin C content, and producing an enzyme when combined with salt, etc. to play a role in decomposing body fat. The capsaicin of the red pepper, which expresses the spiciness, is highly volatile, unstable in heat, and deteriorates when stored for a long period of time.

As mentioned above, ginger improves the taste of the seasoning mixture by stimulating the appetite, aiding digestion, and having an antibacterial effect. It is preferable to use 40 to 60 parts by weight of ginger per 100 parts by weight of red pepper powder. If the amount of ginger used is less than 40 parts by weight per 100 parts by weight of red pepper powder, the flavor and efficacy of the ginger may not be sufficiently mixed into the seasoning mixture, which may reduce the taste of the seasoning. On the other hand, if the amount used exceeds 60 parts by weight, the flavor of the ginger may become too strong in the seasoning mixture.

When kimchi is stored for a long time, the spiciness decreases. Accordingly, it is necessary to add a lot of red pepper powder from the beginning, which is not only economically disadvantageous, but also has the problem that the spiciness in the early stage of pickling kimchi becomes too strong and irritating. In the present invention, by adding roasted coffee bean powder to kimchi seasoning, the spiciness of kimchi can be further enhanced without using a lot of red pepper powder.

Coffee beans contain a large amount of chlorogenic acid, which is bitter, but when coffee beans are roasted, chlorogenic acid is hydrolyzed to produce quinic acid, which has no bitterness, and this quinic acid can enhance the spicy taste. Quinic acid is also present in green tea extract, black tea extract, and coffee extract, but its content is highest in roasted coffee bean powder.

Coffee bean powder containing quinic acid through distribution is not a synthetic substance, so it is safe and can sufficiently enhance the spiciness even when added in small amounts without spoiling the original flavor of the food.

At this time, if the amount of coffee bean powder distributed in the kimchi seasoning is less than 5 parts by weight, the spiciness is insufficiently enhanced, so more red pepper powder should be added to the kimchi seasoning or more kimchi seasoning should be added to the cabbage leaves, and the spiciness may decrease during long-term storage, and if it exceeds 10 parts by weight, the unique flavor of kimchi may be significantly changed.

Fermentation odor is generally a fragrant component such as acetaldehyde, crotonaldehyde, acetic acid, ethyl acetate, dimethyl sulfide, 4-methylmercapto-3-butenyl cyanide, 4-methylmercapto-3-butenyl isothiocyanate, methylmethanethiol sulfinate (methylallysin), and furfural. Spices such as red pepper or garlic can be mixed to remove fermentation odor, but the effect of reducing fermentation odor is not sufficient over time.

In the present invention, by adding a prickly ash fruit extract to kimchi seasoning to suppress fermentation odor, kimchi can suppress fermentation odor and provide a cool and spicy refreshing flavor for a long period of time.

The active ingredients of Sancho are mainly essential oils, which are abundantly contained in the peel. The essential oil components include citronellal, limonene, and geraniol, and sanshool is reported as a spicy component (Japanese Yangkoibo Commentary). In addition, it has been reported that Sancho has a strong growth inhibition effect on intestinal pathogenic microorganisms such as Streptococcus, Shigella, Salmonella, and Yersinia (Journal of Pharmacognosy, 17.4.1986).

However, since most of the extraction methods for medicinal herbs using hot water in oriental medicine are water-soluble extracts, it is difficult to extract fat-soluble active ingredients such as essential oils.

According to a report that studied the antibacterial effect of water-soluble components and essential oils of spices on lactic acid bacteria, the main fermenting bacteria in kimchi (Laural Zaike and John C. Kissinger, Journal of Food Science, 49.5.1984), water-soluble extracts of spices did not inhibit the growth of lactic acid bacteria but rather promoted it, and fat-soluble extracts using organic solvents effectively inhibited the growth of lactic acid bacteria and killed them.

This is consistent with the research results showing that red pepper powder, garlic, and ginger, which are used as kimchi seasonings, promote the fermentation of lactic acid bacteria in kimchi that is in a water-soluble state, thereby shortening the ripening period of kimchi (Korean Journal of Food Science and Technology, 10.2. 1978).

First, the extraction and concentration of Sancho is performed by crushing the mature pericarp or seeds and pericarp of Sancho (Xanthoxyli Fructus) together, adding ethanol (99.8%) in an amount equivalent to 5-20 times the weight of Sancho, cooling under reflux, extracting, then adding a certain amount of water to remove the ethanol, and concentrating to obtain the extract.

As in the present invention, when adding a prickly ash fruit extract, taste recognition is improved, so that spicy kimchi can be produced while reducing the salt content without losing flavor and nutrition.

Sancho contains essential oils, tannins, and unsaturated organic acids, so it is effective in treating various skin diseases as it has the effect of inhibiting the activity of bacteria on the skin due to its antibacterial action. It also helps remove active oxygen due to its diuretic effect, kidney function improvement effect, and inhibition of harmful bacteria and antibacterial effect.

The prickly ash fruit extract can be used in an amount of 0.1 to 0.15 parts by weight per 100 parts by weight of raw cabbage. At this time, if the prickly ash fruit extract in the kimchi seasoning is less than 5 parts by weight, a strong fermentation odor appears and the color of the kimchi changes when stored for a long period of time, and if it exceeds 10 parts by weight, the unique flavor of the kimchi can be significantly changed. In addition, it is preferable that the prickly ash fruit extract is obtained by immersing it in an ethanol aqueous solution at room temperature, separating the solid residue, and separating the liquid in the upper layer.

As described above, even if cabbage of the present invention is pickled as kimchi and stored for a long period of time, its appearance deteriorates little and its chewy texture when eaten is maintained without losing its crispness.

Step 4: Kimchi making stage

Make kimchi by applying the kimchi seasoning prepared above to the pickled cabbage.

In the present invention, it is preferable to mix 20 to 40 parts by weight of the seasoning with respect to 100 parts by weight of the pickled cabbage. Manufacturing at the above ratio improves sensory properties.

Specifically, if the amount of the kimchi seasoning used is less than 20 parts by weight per 100 parts by weight of the pickled cabbage, the kimchi color may be light and bland due to a relative insufficient amount of seasoning compared to the amount of the pickled cabbage, and the unique spicy kimchi flavor, which is a characteristic of the present invention, may not be produced. In addition, if the amount of the seasoning used exceeds 40 parts by weight per 100 parts by weight of the pickled cabbage, the unique refreshing flavor of the pickled cabbage may be lost due to a relative excessive amount of the functional seasoning compared to the amount of the pickled cabbage.

Meanwhile, kimchi, which uses kimchi seasoning as a filling for pickled cabbage, contains organic acids, vitamins, and minerals from various vegetables, and not only does it combine the fresh taste of vegetables, the refreshing taste from lactic acid fermentation, and the unique taste and savory taste of various spices, it is also effective in promoting digestion, preventing constipation, and colon cancer. In addition, the dietary fiber contained in large quantities in kimchi has no calories and slows down the movement of intestinal contents and nutrients, making it effective in preventing obesity.

Step 5: Making dumpling fillings with a lot of kimchi

Finely grind the above kimchi and make dumpling filling with tofu, minced pork, cellophane noodles, minced garlic, red pepper, sesame oil, cheongju, a tablespoon of plum extract, minced ginger, green pepper, red pepper powder, anchovy sauce, egg, zucchini, bean sprouts, chives, and carrots.

Preferably, the dumpling filling is composed of 130 to 170 parts by weight of tofu, 150 to 300 parts by weight of ground pork, 80 to 120 parts by weight of cellophane, 3 to 10 parts by weight of minced garlic, 10 to 20 parts by weight of red pepper, 10 to 20 parts by weight of peperoncino, 10 to 20 parts by weight of sesame oil, 5 to 10 parts by weight of cheongju, 5 to 10 parts by weight of a tablespoon of plum extract, 2 to 10 parts by weight of minced ginger, 10 to 20 parts by weight of Cheongyang pepper, 5 to 10 parts by weight of red pepper powder, 5 to 10 parts by weight of anchovy sauce, 30 to 50 parts by weight of egg, 30 to 50 parts by weight of zucchini, 40 to 60 parts by weight of bean sprouts, 20 to 50 parts by weight of chives, and 15 to 25 parts by weight of carrots. If each ingredient other than the above kimchi is above the upper limit, the unique flavor and taste of kimchi are reduced, so that the unique kimchi flavor, which is a characteristic of the present invention, is not strong. If each ingredient is below the lower limit, there is a concern that only the unique kimchi flavor is strong and the unique texture of the dumplings is weakened.

More preferably, prepare the dumpling filling by preparing 1/2 bunch of the above-mentioned kimchi, 500g of ground pork, 200g of cellophane noodles, 1 tsp of minced garlic, 1/2 red pepper, 1/2 peperoncino, 2 tbsp of sesame oil, 1 tbsp of cheongju, 1 tbsp of plum extract, 1 block of tofu, 1 pinch of minced ginger, 1 green pepper, 1 tbsp of red pepper powder, 1 tbsp of anchovy sauce, and 1 egg.

In addition, preferably, acorn powder, mung bean powder, and common celery powder are each added to the dumpling filling in an extractor, extracted and filtered at a temperature of 80 to 120°C for more than 10 hours, and concentrated to a solid content of 5 to 7% to additionally include a concentrated extract.

Step 6: Dumpling skin making stage

Dumpling skins are made using wheat flour and rice flour.

Specifically, dumpling skins are made using 5.5 kg of wheat flour (strong flour), 0.5 kg of glutinous rice, 26 g of salt, 2,200 g of water, and mixed lactic acid bacteria.

The dough is made using wheat flour and rice flour. Gluten-containing all-purpose flour is preferred for the wheat flour, but if you want dumplings with a high texture, you can add strong flour to the all-purpose flour according to the taste of the eater. Rice flour plays a role in increasing the elasticity of the dumpling skin due to its high adhesiveness. Therefore, glutinous rice flour with strong adhesiveness is preferred over non-glutinous rice flour. In addition, it is preferable to use new rice rather than old rice flour. In the case of new rice flour, various enzymes such as amylase, lipase, and hydrogen peroxide are more abundant between the germ and endosperm than in old rice, and their activity is stronger than that of old rice, so that the starch in the rice can be saccharified, thereby further improving the elasticity of the dumpling skin. Rice flour can be used as powdered raw rice flour by grinding raw rice, but it is more preferable to use puffed rice flour to increase adhesiveness. Puffed rice flour can be obtained by adding water to rice, heating it to swell and gelatinize it, then drying and pulverizing the swollen and gelatinized rice. By using the puffed rice flour with improved adhesiveness as described above, the elasticity and cohesiveness of the dumpling skin are improved, thereby improving the texture of the manufactured dumpling.

The dough is made by adding rice flour, water, salt, and mixed lactic acid bacteria to wheat flour, and then kneading for 5 to 30 minutes. It is preferable that the rice flour be included in an amount of 5 to 15 parts by weight based on 100 parts by weight of wheat flour. If the rice flour is included in an amount of less than 5 parts by weight, the elasticity of the dumpling skin decreases, and if it is included in an amount of more than 15 parts by weight, the dough becomes sticky, which causes a problem in that the dumpling skin is not easily spread out when made. It is preferable that the water and salt be included in an amount of 30 to 50 parts by weight and 0.3 to 1.0 parts by weight based on 100 parts by weight of wheat flour, respectively. The contents of water and salt are in a range that optimizes the elasticity of the dumpling skin, and it is advantageous to dissolve the salt in water and then add it to the dough so that the salt is evenly distributed throughout the dough. In addition, in order to further improve the elasticity of the dumpling skin, 5 to 15 parts by weight of eggs may be added based on 100 parts by weight of wheat flour.

The manufactured dough can be rolled out thinly with a tool such as a rolling pin, and then cut into a certain size according to the size and shape of the dumplings to be manufactured. It is preferable that the manufactured dough be aged before the dumpling skin is manufactured. Aging is to ensure that the moisture of the dough is sufficiently absorbed into the flour, so that the dough texture becomes uniform and the viscosity increases, and is aged at a temperature of 3 to 7°C for 1 to 24 hours. During the aging process, it is preferable to wrap the dough in plastic wrap, etc., to prevent moisture evaporation.

The above mixed lactic acid bacteria include Lactobacillus bulgaricus, Lactobacillus casei, Lactobacillus plantarum, Lactobacillus helveticus, and Lactobacillus reuteri. At this time, fermentation is performed so that the index measurement value of intestinal beneficial bacteria is 1 × 10 ⁶ to 1 × 10 ⁸ cfu (colony forming unit), and the pH value is in the range of 4.2 to 5.6.

The above microorganisms are beneficial bacteria included in probiotics, and as beneficial intestinal bacteria, they have the effect of reducing the growth of harmful intestinal bacteria and intestinal diseases, and they have the characteristic of producing lactic acid, acetic acid, etc. as fermentation metabolites, thereby imparting a sour taste to food. Therefore, when these bacteria are used in combination, the above-described effects are compounded.

The above mixed lactic acid bacteria is used in an amount of 0.1 to 0.2 parts by weight, preferably 0.1 parts by weight, per 100 parts by weight of a mixture of wheat flour and water to form a skin, which is then fermented at 30°C and 80% RH (% relative humidity). The fermentation time is adjusted to 6 to 15 hours. If the content of the mixed fermentation bacteria is higher than the above ratio, the fermentation may be excessive under the presented conditions, resulting in an increased amount of fermented products, which may make it difficult to achieve the desired sensory characteristics. If the content of the mixed fermentation bacteria is lower than the above ratio, it may be difficult to obtain a sufficient amount of fermented products under the presented conditions. If fermentation is performed under the presented conditions with the lactic acid bacteria content in the above-mentioned range of ratios, the taste and flavor of the dumpling skin can be improved by the large amount of organic acid obtained by the mixed lactic acid bacteria fermentation, and the storability can be enhanced. In addition, the effect of probiotics can be obtained, and other optimal effects can be expected.

The temperature of the water above is 27℃, and the mixed lactic acid bacteria are fermented for 15 hours each, mixed once for 2 minutes, and then fermented for 10 hours under the same conditions. It is preferable to use 1 part by weight of each lactic acid bacteria per 100 parts by weight of strong flour.

For example, the dough for dumpling skin is prepared as follows.

In the case of fermented dumplings, various dumpling filling ingredients, etc. can be mixed with the fermented dumpling complex lactic acid bacteria of the present invention, wrapped in a dumpling skin made with strong flour, and steamed to produce the product.

According to the present invention, the dumpling skin can control the temperature, and it is preferable to put 2,200 g of water into a mixer having a blender inside and set the temperature of the mixer to about 35 to 40°C. At this time, the reason for setting the temperature of the mixer in this way is to optimally dissolve the ingredients put in. After that, 4 kg of wheat flour (strong flour), 2 kg of glutinous rice, and 6.5 wt% of salt are put into the mixer in which the blender is operating and mixed. It is preferable to operate the blender until the particles of the put salt are completely dissolved. For example, it is preferable to do so for about 30 minutes. Mix with a spatula to make dough. Sprinkle some flour on the work surface, place the dough on it, divide it into 10 g each, and make it into a ball. Cover with plastic.

Wheat flour, the main ingredient in dumpling skin, is rich in gluten, which is beneficial for dough, so it is widely used in making various noodles, cookies, and bread.

Step 7: Making and steaming dumplings with spicy kimchi

After placing the previously prepared dumpling filling on the above dumpling skin, shape the dumpling skin and make dumplings in a conventional manner. This is the step of placing the dumpling filling on the prepared dumpling skin and shaping the dumpling skin as if wrapping the dumpling filling. Put the dumpling filling in the completed dumpling skin and shape the dumpling. For example, place the dumpling filling in the center and wrap the dumpling skin dough, and put it in the steamer with the folded part facing down.

Specifically, it is preferable that the amount of dumpling filling placed on the dumpling skin is 300 to 350 parts by weight based on 100 parts by weight of the dumpling skin. If the amount of dumpling filling placed on the dumpling skin is less than 300 parts by weight based on 100 parts by weight of the dumpling skin, the amount of the dumpling skin becomes larger than the filling, which causes a problem in that the taste and flavor of the kimchi dumpling deteriorates. If the amount of the dumpling filling exceeds 350 parts by weight based on 100 parts by weight of the dumpling skin, there is a problem in that the dumpling skin tears. The process of forming the dumpling skin can be performed manually or automated using a forming mold.

The steaming step of dumplings is the step of cooking using steam. The steaming process of dumplings can be applied in the same manner as the generally known steaming process of dumplings, for example, the method of supplying water to a steamer (steamer) for steaming dumplings, heating the steamer, and steaming the dumplings with the steam, or using a steamer that sprays steam to steam the dumplings. When steaming the dumplings by spraying steam, the steam can be steamed for 20 to 40 minutes using steam at a temperature of 75 to 95℃, or steamed in a steamer preheated to 170℃ for 15 to 20 minutes to produce steamed dumplings.

Hereinafter, the present invention will be described in more detail through examples. These examples are only intended to explain the present invention more specifically, and it will be apparent to those skilled in the art that the scope of the present invention is not limited by these examples according to the gist of the present invention.

<Example 1> Manufacturing of kimchi dumplings

<1-1> Manufacture of dumpling filling

The roots and outer leaves of the cabbage were removed, cleaned, cut into quarters, and pickled in salt water with a salinity of 20% at approximately 22℃ for 6 hours. The cabbage was then washed and dehydrated in a shaded place for 2 hours to remove moisture. 5 kg of pickled cabbage was prepared.

2 kg of powdered angelica tree was added to 10 kg of water, boiled for 3 to 4 hours, filtered, and 1 kg of ground lotus root was added to prepare broth. 1000 parts by weight of the broth was mixed with 100 parts by weight of red pepper powder, 20 parts by weight of anchovy sauce, 20 parts by weight of shrimp sauce, 30 parts by weight of minced garlic, 50 parts by weight of ginger, 30 parts by weight of corn syrup, 10 parts by weight of monosodium L-glutamate, 10 parts by weight of roasted coffee bean powder, and 10 parts by weight of prickly ash fruit extract, and the mixture was aged at 5°C for 24 hours to prepare kimchi seasoning.

At this time, the extract of the prickly ash fruit was prepared by crushing the mature pericarp or seeds and pericarp of prickly ash (Xanthoxyli Fructus), adding ethanol (99.8%) in an amount equivalent to 10 times the weight of the prickly ash, refluxing and cooling at around 80°C for about 3 hours, and then adding water in an amount equivalent to about half of the added ethanol, removing the ethanol using a rotary evaporator, and concentrating the remaining amount to about 5 times the weight of the prickly ash initially added, thereby obtaining an extract.

The above-mentioned kimchi was used to make dumpling filling. Specifically, 1 tsp of minced garlic, 1 pinch of minced ginger, and 500 g of ground pork were stir-fried until they turned brown and the meat had a savory smell. Then, 1/2 a bunch of kimchi, 1 block of tofu, 200 g of glass noodles, 1/2 a red pepper, 1/2 a peperoncino, 2 tbsp of sesame oil, 1 tbsp of cheongju, 1 tbsp of plum extract, 1 cheongyang pepper, 1 tbsp of red pepper powder, 1 tbsp of anchovy sauce, 1 egg, 80 g of zucchini, 100 g of bean sprouts, 60 g of chives, and 40 g of carrots were prepared and mixed with the above-mentioned meat.

<1-2> Manufacture of dumpling skin and dumplings

Basic dumpling skins were made by mixing 5.5 kg of wheat flour (strong flour) (Qwon, Samyang Corporation, Anyang, Gyeonggi-do, Korea), 0.5 kg of glutinous rice, 26 g of salt, and 2,200 g of water and kneading well. The strains used in the present invention are strains of ATCC or the Korea Center for Microbiological Conservation (KCCM) that can be freely distributed through commercial purchase or distribution applications. Specifically, a mixed lactic acid bacteria containing Lactobacillus bulgaricus (ATCC 11842), Lactobacillus casei (ATCC 334), Lactobacillus plantarum (ATCC 14947), Lactobacillus helveticus (ATCC 55163), and Lactobacillus reuteri (KCCM 40717) was used in the production of the dumpling skin. The lactic acid bacteria used are sold as edible strains.

The materials used in the manufacture of the dumpling skin fermented with mixed lactic acid bacteria for dumplings of the present invention are 1 part by weight of lactic acid bacteria per 100 parts by weight of strong flour. The mixed lactic acid bacteria were fermented for 20 hours each, mixed together for 2 minutes in one stage, and then fermented for 10 hours under the same conditions. The temperature of the water was 27°C.

25 g of dumpling filling was added to 20 g of the above-mentioned completed dumpling skin to form dumplings. Steamed dumplings were made by steaming them in an electric steamer at an upper heat of 170°C and a lower heat of 150°C for 20 minutes.

<Examples 2 to 4 and Comparative Examples 1 and 2> Manufacture of dumplings

Dumplings were prepared by manufacturing dumpling skins without mixed lactic acid bacteria as shown in Table 1 (Comparative Example 1), using regular water instead of the broth of Example 1 (Comparative Example 2), and replacing part of the dumpling filling with acorn powder, mung bean powder, and angelica powder extract (Examples 2 to 5).

Specifically, when manufacturing dumpling filling in the above Example <1-1>, the same amount of acorn powder, mung bean powder, and angelica powder extracts were each added to the various dumpling filling materials in an extractor, extracted and filtered at a temperature of 100°C for 10 hours, and concentrated to a solid content of 6%, thereby manufacturing dongmandu in the same manner as in Example 1, except that 460 g of the concentrated extract was additionally included. The contents are as shown in Table 1 below.

The baked product was cooled at room temperature for 1 hour, stored in a plastic bag for 24 hours, and then used in the experiment. The main ingredients of the dumplings are as shown in Table 1 below.

ingredient Comparative Example 1 Comparative Example 2 Example 1 Example 2 Example 3 Example 4 kimchi 1000 1000 1000 1000 1000 1000 tofu 1500 1500 1500 1500 1500 1500 At the moment 1000 1000 1000 1000 1000 1000 pork 2000 2000 2000 2000 2000 2000 Other materials 3000 3000 3000 3000 3000 3000 Acorn powder, mung bean powder and celery powder 40 0 0 40 60 80 Wheat flour + rice flour 6000 6000 6000 6000 6000 6000 Dumpling skin using lactic acid of Example 1 - 40 40 40 40 40

The physicochemical properties of dumplings were confirmed through the following experimental examples.

<Experimental Example 1> pH measurement

The surface electrode method (Miller et al. 1994) was used to measure by directly inserting a probe into the surface of the dumpling. Depending on the measurement time, the probe was inserted 5 cm deep into the surface of the dough, and exactly 5 seconds later, the pH was measured at room temperature using a pH meter (Orion, model 720A). For pH measurement, the product of model 725p of LStek was used. The accuracy of the machine was calibrated using pH standard solutions (pH standard solutions, pH4, pH7, pH10), and sterilized distilled water corresponding to 10 times the amount of the dumpling was added and ground in a blender for 1 minute. The pH meter was measured by directly inserting it into the undiluted sample. The results of the pH measurement are shown in Table 2 below.

<Experimental Example 2> Sugar content test

ATAGO's HAND-HELD REFACTOMETER N-1a (Japan) was used, and the samples were prepared in the same way as the samples for pH measurement. The results are shown in Table 2 below.

<Experimental Example 3> Lactate Measurement

Lactate regent (SIGMA DIAGNASTICS) is a quantitative analysis method for measuring the concentration of lactic acid by an enzymatic method, and was tested according to the method suggested by the supplier. 10 uL of the sample or lactate standard was placed in a cuvette, and 1 mL of the lactate regent solution containing the enzyme was added. After reacting at room temperature for exactly 5 minutes, the absorbance was measured twice at a wavelength of 540 nm using a spectrophotometer (Spectrophotometer, Shimadzu, V1650, Japan). The results are shown in Table 2 below.

type pH Brix Lactic acid (g)/1000g sample Comparative Example 1 8.72 4.1 0.16 Comparative Example 2 5.86 4.0 0.33 Example 1 4.94 3.5 0.46 Example 2 4.88 3.5 0.47 Example 3 4.75 3.4 0.45 Example 4 4.54 3.3 0.47

The pH and Brix ranged from 4.46 to 8.72 and from 3.3 to 4.1, respectively. The fermented dumpling products with added lactic acid bacteria showed a tendency for the pH to shift toward acidity (Table 2). The analysis results of free amino acids showed that the content of amino acids increased with the addition of lactic acid bacteria, and when mixed lactic acid bacteria were added, the amino acid content increased by 2.5 times and 6.0 times, respectively, compared to the group without added bacteria. These results are thought to be the result of fermentation by the added microorganisms. It is judged that nutrition and palatability will be improved and various probiotic effects can be obtained by the organic acids obtained by the above lactic acid fermentation.

<Experimental Example 3> Sensory Evaluation of Dumplings

The dumplings were stored at room temperature for one day and then used for sensory evaluation.

For this purpose, the sensory evaluation agents randomly extracted and selected 30 adults (10 each in their 20s to 40s), made them aware of the method and importance of sensory evaluation, and explained the duties of the sensory evaluation panel and the scale used in the evaluation method. During the sensory evaluation, one dumpling and water were each provided on a white plate. The sensory evaluation items were conducted on color, aroma, taste, texture, and overall preference, and according to the 5-point scale, 5 points were given as the full score, and the test subjects recorded their scores according to the following evaluation criteria, and then the average value was calculated and recorded. 5: Very good, 4: Good, 3: Average, 2: Bad, 1: Very bad.

The results are shown in Table 3 below.

type Comparative Example 1 Comparative Example 2 Example 1 Example 2 Example 3 Example 4 incense 3.64 2.69 3.93 4.10 4.79 4.28 Spicy 2.85 2.41 3.82 3.97 4.28 4.34 Texture 3.21 3.30 3.43 3.56 3.68 3.87 Overall symbol 3.57 2.87 4.26 4.31 4.56 4.36 Outer skin symbol X ○ ○ ○ ○ ○ Dumpling filling symbol ○ △ ○ ○ ○ ○

As a result, as can be seen in Table 3, in terms of preference for flavor and spiciness, the dumplings manufactured by the method of the example of the present invention showed the highest preference. In addition, in terms of texture and overall preference, it was found that the dumplings of Example 3 among the present invention showed the highest preference, indicating excellent flavor.

<Experimental Example 4> Evaluation of the storage properties of dumplings

The dumplings of the present invention of Example 3, which were evaluated to have the best sensory quality in the above Experimental Example 3, and the dumplings of Comparative Examples 1 and 2 were tested for storage properties at a storage temperature of 10°C.

To this end, the test subjects recorded their scores using the same sensory test agents as in Experimental Example 3, using the same evaluation criteria, and then the average of these scores was calculated and recorded. 5: Very good, 4: Good, 3: Average, 2: Bad, 1: Very bad.

From immediately after manufacturing (day 0), dumplings were steamed in a steamer every week for three weeks, and the changes in flavor, taste, and texture were investigated. The results are shown in Table 4 below.

Storage period Inspection items Example 3 Comparative Example 1 Comparative Example 2 Immediately after manufacturing incense 4.79 3.64 2.69 taste 4.28 2.85 2.41 Texture 3.68 3.21 3.30 1 week later incense 4.74 2.87 2.54 taste 4.10 2.51 2.28 Texture 3.62 2.84 2.87 2 weeks later incense 4.56 - 2.44 taste 3.98 - 2.22 Texture 3.31 - 2.21 3 weeks later incense 3.97 - - taste 3.44 - - Texture 2.86 - -

Note] -: Corrupt and cannot be measured

Through the above results, it was found that the dumplings of the present invention had a remarkable effect in terms of storage properties compared to the dumplings of Comparative Examples 1 and 2. In the case of the dumplings of the present invention, it was found that the texture of the ingredients such as meat and vegetables was maintained for a long period of time.

Above, the present invention is not limited to the above-described preferred embodiments, and various modifications can be made by those skilled in the art within the scope of the technical idea of the present invention.

Claims (8)

1) The step of preparing pickled cabbage by removing the roots and outer leaves of the cabbage, trimming it, dividing it into 2-4 pieces, soaking it in salt water, and then desalting it;
2) Step of making broth by grinding lotus root in water containing powdered angelica tree;
At this time, the broth is made by adding 5 to 30 parts by weight of powdered Chinese angelica tree to 100 parts by weight of water, boiling for 3 to 4 hours, filtering, and grinding 5 to 20 parts by weight of lotus root.
The above powder of the dogwood is characterized by being washed with water, heat-treated by soaking in high-temperature water of 90-100℃ for 2-4 minutes, and then cooling the temperature of the high-temperature water containing the dogwood to 15℃ over 2 hours, then taking it out of the cooled water, naturally drying it in a well-ventilated shaded place for 1 week, and then grinding it to 150 mesh in a grinder.
3) A step for preparing kimchi seasoning by mixing red pepper powder, anchovy sauce, shrimp sauce, minced garlic, ginger, corn syrup, monosodium L-glutamate, roasted coffee bean powder, and prickly ash fruit extract into the above broth;
At this time, the above-mentioned Prickly ash fruit extract is an essential oil extract of Prickly ash obtained by soaking Prickly ash fruit in an ethanol aqueous solution at room temperature, separating the solid residue, and obtaining the liquid from the upper layer.
4) A step of making kimchi by applying the kimchi seasoning prepared in step 3) to the pickled cabbage prepared in step 1);
5) A step of finely grinding the above kimchi and making dumpling filling including tofu, minced pork, cellophane noodles, minced garlic, red pepper, sesame oil, cheongju, a tablespoon of plum extract, minced ginger, green pepper, red pepper powder, anchovy sauce, egg, zucchini, bean sprouts, chives, and carrots;
At this time, the dumpling filling additionally contains 10 to 20 parts by weight of a concentrated extract prepared by putting acorn powder, mung bean powder, and angelica tree powder into an extractor, extracting and filtering them at a temperature of 80 to 120°C for more than 10 hours, and concentrating them to a solid content of 5 to 7%, and is characterized in that the acorn powder: mung bean powder: angelica tree powder are in a weight ratio of 1: 1: 1, 6) a step of preparing a dumpling skin using wheat flour and rice flour; and
7) A method for manufacturing dumplings containing spicy kimchi, comprising the step of placing the dumpling filling manufactured in step 5) on the dumpling skin and then shaping the dumpling skin to form dumplings.
delete A method for manufacturing dumplings containing spicy kimchi, characterized in that in the first paragraph, the kimchi seasoning of step 3) is prepared by mixing 20 to 30 parts by weight of anchovy sauce, 20 to 30 parts by weight of shrimp sauce, 40 to 60 parts by weight of minced garlic, 40 to 60 parts by weight of ginger, 20 to 30 parts by weight of starch syrup, 5 to 10 parts by weight of monosodium L-glutamate, 5 to 10 parts by weight of roasted coffee bean powder, and 5 to 10 parts by weight of prickly ash fruit extract per 100 parts by weight of red pepper powder.
In the first paragraph, the dumpling filling of step 5) comprises 130 to 170 parts by weight of tofu, 150 to 300 parts by weight of ground pork, 80 to 120 parts by weight of noodles, 3 to 10 parts by weight of minced garlic, 10 to 20 parts by weight of red pepper, 10 to 20 parts by weight of peperoncino, 10 to 20 parts by weight of fragrant oil, 5 to 10 parts by weight of Cheongju, 5 to 10 parts by weight of a tablespoon of plum extract, 2 to 10 parts by weight of minced ginger, 10 to 20 parts by weight of Cheongyang pepper, 5 to 10 parts by weight of red pepper powder, 5 to 10 parts by weight of anchovy sauce, 30 to 50 parts by weight of egg, 30 to 50 parts by weight of zucchini, 40 to 60 parts by weight of bean sprouts, 20 to 50 parts by weight of chives, and carrots. A method for manufacturing dumplings containing spicy kimchi, characterized in that the dumplings are composed of 15 to 25 parts by weight.
A method for manufacturing dumplings containing spicy kimchi, characterized in that in the first paragraph, the manufacturing of the dumpling skin in step 6) further comprises mixing a complex lactic acid bacteria mixture of Lactobacillus bulgaricus, Lactobacillus casei, Lactobacillus plantarum, Lactobacillus helveticus, and Lactobacillus reuteri into the dumpling skin.
A method for manufacturing dumplings containing spicy kimchi, wherein in claim 5, the complex lactic acid bacteria has an index measurement value of intestinal beneficial bacteria of 1 × 10 ⁶ to 1 × 10 ⁸ cfu (coloniy forming unit) and a pH value of 4.2 to 5.6.
A method for manufacturing dumplings containing spicy kimchi, characterized in that in claim 5, the composite lactic acid bacteria are Lactobacillus bulgaricus (ATCC 11842), Lactobacillus casei (ATCC 334), Lactobacillus plantarum (ATCC 14947), Lactobacillus helveticus (ATCC 55163), and Lactobacillus reuteri (KCCM 40717). delete