KR20000024944A - Dumpling skin and process thereof - Google Patents
Dumpling skin and process thereof Download PDFInfo
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- KR20000024944A KR20000024944A KR1019980041750A KR19980041750A KR20000024944A KR 20000024944 A KR20000024944 A KR 20000024944A KR 1019980041750 A KR1019980041750 A KR 1019980041750A KR 19980041750 A KR19980041750 A KR 19980041750A KR 20000024944 A KR20000024944 A KR 20000024944A
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- dumpling skin
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- 238000000034 method Methods 0.000 title claims abstract description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 21
- 229920001661 Chitosan Polymers 0.000 claims abstract description 15
- 150000003839 salts Chemical class 0.000 claims abstract description 9
- 235000015112 vegetable and seed oil Nutrition 0.000 claims abstract description 9
- 239000008158 vegetable oil Substances 0.000 claims abstract description 9
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 claims abstract description 8
- 229910052791 calcium Inorganic materials 0.000 claims abstract description 8
- 239000011575 calcium Substances 0.000 claims abstract description 8
- BVKZGUZCCUSVTD-UHFFFAOYSA-L Carbonate Chemical compound [O-]C([O-])=O BVKZGUZCCUSVTD-UHFFFAOYSA-L 0.000 claims abstract description 7
- 238000004898 kneading Methods 0.000 claims description 8
- 235000014103 egg white Nutrition 0.000 claims description 7
- 210000000969 egg white Anatomy 0.000 claims description 7
- 238000004519 manufacturing process Methods 0.000 claims description 7
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 claims description 6
- 102000002322 Egg Proteins Human genes 0.000 claims description 6
- 108010000912 Egg Proteins Proteins 0.000 claims description 6
- 238000002156 mixing Methods 0.000 claims description 6
- 235000013336 milk Nutrition 0.000 claims description 5
- 239000008267 milk Substances 0.000 claims description 5
- 210000004080 milk Anatomy 0.000 claims description 5
- 239000000843 powder Substances 0.000 claims description 5
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 claims description 4
- 235000020083 shōchū Nutrition 0.000 claims description 4
- 229910052742 iron Inorganic materials 0.000 claims description 2
- 235000008476 powdered milk Nutrition 0.000 abstract description 5
- 230000007721 medicinal effect Effects 0.000 abstract description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract description 2
- 108010068370 Glutens Proteins 0.000 abstract 2
- 235000021312 gluten Nutrition 0.000 abstract 2
- 235000013312 flour Nutrition 0.000 description 6
- 108010082495 Dietary Plant Proteins Proteins 0.000 description 5
- 239000000654 additive Substances 0.000 description 5
- 235000013305 food Nutrition 0.000 description 5
- 230000000694 effects Effects 0.000 description 4
- 235000013372 meat Nutrition 0.000 description 4
- 235000001674 Agaricus brunnescens Nutrition 0.000 description 3
- 230000002378 acidificating effect Effects 0.000 description 3
- 238000004806 packaging method and process Methods 0.000 description 3
- 235000019997 soju Nutrition 0.000 description 3
- 238000010025 steaming Methods 0.000 description 3
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 2
- 241000209140 Triticum Species 0.000 description 2
- 235000021307 Triticum Nutrition 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 235000013601 eggs Nutrition 0.000 description 2
- 230000037406 food intake Effects 0.000 description 2
- 235000021109 kimchi Nutrition 0.000 description 2
- 239000002075 main ingredient Substances 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 235000014102 seafood Nutrition 0.000 description 2
- 235000013311 vegetables Nutrition 0.000 description 2
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 description 1
- 239000004472 Lysine Substances 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 238000009825 accumulation Methods 0.000 description 1
- 229960000583 acetic acid Drugs 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- HFNQLYDPNAZRCH-UHFFFAOYSA-N carbonic acid Chemical compound OC(O)=O.OC(O)=O HFNQLYDPNAZRCH-UHFFFAOYSA-N 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 230000001079 digestive effect Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 201000006549 dyspepsia Diseases 0.000 description 1
- -1 etc. in flour Chemical class 0.000 description 1
- 239000012362 glacial acetic acid Substances 0.000 description 1
- 230000008821 health effect Effects 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 239000000052 vinegar Substances 0.000 description 1
- 235000021419 vinegar Nutrition 0.000 description 1
- 125000000391 vinyl group Chemical group [H]C([*])=C([H])[H] 0.000 description 1
- 229920002554 vinyl polymer Polymers 0.000 description 1
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/109—Types of pasta, e.g. macaroni or noodles
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/14—Vegetable proteins
- A23J3/18—Vegetable proteins from wheat
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/17—Amino acids, peptides or proteins
- A23L33/185—Vegetable proteins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
- A23V2200/308—Foods, ingredients or supplements having a functional effect on health having an effect on cancer prevention
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
- A23V2200/3262—Foods, ingredients or supplements having a functional effect on health having an effect on blood cholesterol
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/50—Polysaccharides, gums
- A23V2250/51—Polysaccharide
- A23V2250/511—Chitin, chitosan
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/54—Proteins
- A23V2250/548—Vegetable protein
- A23V2250/5486—Wheat protein, gluten
Abstract
Description
본 발명은 만두피 및 만두피 제조방법에 관한 것으로, 보다 상세히는 식물성 단백질인 활성 구루텐에 키토산 등과 같은 각종 첨가제를 첨가하여 맛과 풍미가 우수하면서도, 약용효과를 갖도록 제조된 만두피 및 만두피 제조방법에 관한 것이다.The present invention relates to a method of manufacturing dumplings and dumplings skin, and more particularly, to a method of manufacturing dumplings and dumplings, which are prepared to have a medicinal effect while having excellent taste and flavor by adding various additives such as chitosan to the active guruten, which is a vegetable protein. will be.
일반적으로 종래의 만두피는 주재료인 밀가루에 소금 달걀 등을 혼합 한 후 물을 넣어가며 반죽한 다음 밀대로 밀어 적절한 두께의 원형상으로 형성하여 제조하였다.In general, the conventional dumpling skin was prepared by mixing salt eggs, etc. in flour, the main material, kneading with water, and then pushing it with a wheat flour to form a circular shape with an appropriate thickness.
그러나 이와 같은 종래의 만두피는 그 주재료가 밀가루인 관계로 섭취시 소화가 잘 되지 않고, 또 만두피가 비교적 단시간 내에 굳어지게 됨으로 상기 만두피에 만두속을 넣어 만두를 만드는 과정에서 만두피가 터지게됨은 물론 서로 접하는 부위가 용이하게 접착되지 않아 요리시 만두모양이 변형되거나 터지게되는 문제점이 있었다.However, such a conventional dumpling skin is difficult to digest when ingested, since the main ingredient is flour, and the dumpling skin is hardened in a relatively short time, so that the dumpling skin is popped in the process of making dumplings in the dumpling skin. There was a problem that the dumpling shape is deformed or burst when cooking because the site is not easily bonded.
본 발명은 상기한 바와 같은 문제점에 착안하여 제안된 것으로, 그 목적은 소화가 잘되는 식물성 단백질인 활성 구루텐에 키토산 등과 같은 각종 첨가제를 첨가하여 맛과 풍미가 우수하면서도, 약용효과를 갖는 만두피를 제조하기 위한 만두피 제조방법을 제공하고자 하는 것이다.The present invention has been proposed in view of the problems described above, and its purpose is to prepare a dumpling skin having excellent medicinal effects while adding excellent additives such as chitosan to various active digestive vegetable proteins, such as chitosan. It is to provide a method for manufacturing dumpling skin.
본 발명의 특징에 따르면, 활성 구루텐 50 내지 70 중량%, 물 30 내지 50 중량%, 소금 0 내지 1 중량%, 소주 0 내지 2 중량%, 달걀흰자 0 내지 4 중량%, 분유 0 내지 6 중량%, 키토산 0 내지 0.5 중량%, 식물성기름 0 내지 5.7 중량%, 탄산염 0 내지 0.5 중량%, 칼슘 0 내지 0.3 중량%가 혼합 반죽되어 두께 1 내지 2㎜의 원형상으로 성형된 것을 특징으로 하는 만두피가 제공된다.According to a feature of the present invention, 50 to 70% by weight of active guruten, 30 to 50% by weight of water, 0 to 1% by weight of salt, 0 to 2% by weight of soju, 0 to 4% by weight of egg white, 0 to 6% by weight of powdered milk %, Chitosan 0-0.5% by weight, vegetable oil 0-5.7% by weight, carbonate 0-0.5% by weight, calcium 0-0.3% by weight mixed dough, characterized in that the dumpling skin, characterized in that formed into a circular shape having a thickness of 1-2mm Is provided.
본 발명의 다른 특징에 따르면, 활성 구루텐 50 내지 70 중량%, 물 30 내지 50 중량%, 소금 0 내지 1 중량%, 소주 0 내지 2 중량%, 달걀흰자 0 내지 4 중량%, 분유 0 내지 6 중량%, 키토산 0 내지 0.5 중량%, 식물성기름 0 내지 5.7 중량%, 탄산염 0 내지 0.5 중량%, 칼슘 0 내지 0.3 중량%를 혼합하여 반죽물을 형성하는 반죽단계와; 상기 반죽물을 1 내지 2㎜의 두께로 펴 원형상의 만두피 모양으로 형성하는 만두피성형단계를 행하여 만두피를 제조하는 것을 특징으로 만두피 제조방법이 제공된다.According to another feature of the invention, 50 to 70% by weight of active guruten, 30 to 50% by weight of water, 0 to 1% by weight of salt, 0 to 2% by weight of soju, 0 to 4% by weight of egg whites, 0 to 6% of powdered milk. Kneading step of forming a dough by mixing by weight, chitosan 0 to 0.5% by weight, vegetable oil 0 to 5.7% by weight, carbonate 0 to 0.5% by weight, calcium 0 to 0.3% by weight; The dumpling skin manufacturing method is provided by performing a dumpling skin forming step of spreading the dough to a thickness of 1 to 2 mm to form a circular dumpling skin shape.
이하 본 발명인 만두피 및 만두피 제조방법을 실시예를 들어 상세히 설명하면 다음과 같다.Hereinafter, the present invention will be described in detail with an example of the dumpling skin and dumpling skin manufacturing method.
본 발명의 실시예에 의한 만두피 제조방법은 활성 구루텐에 물과 첨가물을 혼합하여 반죽물을 형성하는 반죽단계와, 상기 반죽물을 소정두께로 펴 만두피 모양으로 형성하는 만두피성형단계로 이루어진다.Dumpling skin manufacturing method according to an embodiment of the present invention consists of a kneading step of forming a dough by mixing water and additives in the active guruten, and a dumpling skin forming step of spreading the dough to a predetermined thickness to form a dumpling skin.
상기 반죽단계는 활성 구루텐 50 내지 70 중량%를 고운 체로 쳐서 공기가 주입되도록 하고 이후 공기가 주입된 상기 활성 구루텐에 첨가물인 소금 0 내지 1 중량%와, 소주 0 내지 2 중량%와, 달걀흰자 0 내지 4 중량%와, 분유 0 내지 6 중량%와, 키토산 0 내지 0.5 중량%와, 탄산염(CARBONAT) 0 내지 0.5 중량%와, 칼슘(ELEMENTAL) 0 내지 0.3 중량%를 첨가하여 골고루 혼합한 다음 상기 첨가물이 혼합된 활성 구루텐에 물 30 내지 50 중량%를 넣어 반죽하게된다.The kneading step is 50 to 70% by weight of the active guruten sieve fine air to be injected, and then 0 to 1% by weight of the salt added to the active guruten injected air, 0 to 2% by weight shochu, eggs 0 to 4% by weight of white, 0 to 6% by weight of milk powder, 0 to 0.5% by weight of chitosan, 0 to 0.5% by weight of carbonate (CARBONAT) and 0 to 0.3% by weight of calcium (ELEMENTAL) were added and mixed evenly Next, 30-50% by weight of water is kneaded into the active guruten mixed with the additives.
이때, 이용되는 물은 철분함량이 0.08%이하이고, PH가 약 5.65정도의 약산성인 동시에 온도가 약 100℃의 끓는 물이 이용되며, 첨가물이 혼합된 활성 구루텐과 물의 혼합시간은 약 10초에서 1분 사이에 이루어진다.At this time, the water used is iron content of 0.08% or less, pH is about 5.65, slightly acidic and boiling water of temperature of about 100 ℃ is used, the mixing time of the active guruten and water mixed with additives is about 10 seconds In 1 minute.
이후 상기 반죽물에 식물성기름 0 내지 5.7 중량%를 넣어가며 골고루 쳐가면서 주물러 재 반죽한다.After kneading and kneading while putting evenly 0 to 5.7% by weight vegetable oil in the dough.
상기 만두피성형단계는 반죽물을 적정크기로 떼어낸 후 이를 원통형상의 밀대로 밀어 약 1 내지 2㎜의 두께를 갖는 원판형으로 얇게 펴 만두피의 성형하게 되며, 상기 떼어낸 반죽물을 밀대로 밀 경우에는 반죽물과 밀대가 서로 접착되지 않도록 상기 반죽물 위에 소정량의 활성 구루텐을 뿌려가며 반죽물을 편다.The dumpling skin forming step is to remove the dough to the appropriate size and then push it with a cylindrical mill to form a dumpling skin is thinly rolled into a disc shape having a thickness of about 1 to 2 mm, when the peeled dough is pushed with a push The dough is laid while sprinkling a predetermined amount of active guruten on the dough to prevent the dough and the stick from adhering to each other.
이후, 만두를 먹는 사람의 취향에 따라 상기 만두피 내부에 고기, 해물, 버섯, 야채, 김치 등과 같은 만두속을 넣어 만두를 만든 다음 상기 만두를 찜통에 넣고, 상기 침통의 바닥면에는 증기를 발샐시키기 위한 물을 넣은 다음 찜통을 가열하여 상기 물이 증기가 되어 만두를 익히게 되는데, 이때 증기로 변화되는 물은 순수한물 99.0 내지 99.7 중량%와 빙초산 0.03 내지 0.1 중량%가 혼합된 산성 물이 이용된다.Thereafter, according to the taste of the person who eats dumplings, dumplings such as meat, seafood, mushrooms, vegetables, kimchi, etc. are put in the dumpling skin to make dumplings, and then the dumplings are put in a steamer and steamed on the bottom of the needle barrel. The water is steamed to cook the dumplings by adding water for the steamer, wherein the water that is converted into steam is acidic water mixed with 99.0 to 99.7 wt% pure water and 0.03 to 0.1 wt% glacial acetic acid. .
또한, 상기 찜단계를 거친 만두는 비닐, 종이, 또는 박스 등과 같은 포장용기에 포장되는 포장단계를 거쳐 소비자에게 유통될 수 있다.In addition, the steamed buns may be distributed to consumers through a packaging step of packaging in a packaging container such as vinyl, paper, or box.
(실시예)(Example)
활성 구루텐 1000ｇ, 물 460ｇ, 소금 10ｇ, 소주 20ｇ, 달걀흰자 30ｇ, 분유 50ｇ, 키토산 0.2ｇ, 식물성기름 50ｇ, 탄산염 3ｇ, 칼슘 1.2ｇ을 준비한 후, 다음과 같은 과정으로 만두피를 제조한다.Active guruten 1000g, water 460g, salt 10g, shochu 20g, egg white 30g, powdered milk 50g, chitosan 0.2g, vegetable oil 50g, carbonate 3g, calcium 1.2g is prepared, and then dumpling skin is prepared by the following process.
1. 활성 구루텐을 고운 체로 쳐 상기 체를 통과하는 활성 구루텐에 공기가 포함되도록 한다.1. Squeeze the activated guruten into a fine sieve so that air is included in the active guruten passing through the sieve.
2. 상기 체로 친 활성 구루텐 950ｇ에 첨가제인 소금 10ｇ, 소주 20ｇ, 달걀흰자 30ｇ, 분유 50ｇ, 키토산 0.2ｇ, 탄산염 3ｇ, 칼슘 1.2ｇ을 넣어 골고루 혼합한다.2. Add 10 g of salt, 20 g of soju, 30 g of egg white, 50 g of powdered milk, 0.2 g of chitosan, 3 g of carbonate, and 1.2 g of calcium to 950 g of the active active guruten with the sieve.
3. 상기 2의 활성 구루텐에 PH가 약 5.65인 약산성 물(약 100℃)을 넣어 약 10초에서 1분 사이안에 골고루 혼합하여 반죽물을 형성한다.3. Put the weakly acidic water (about 100 ℃) having a pH of about 5.65 to the active guruten of 2 and mix evenly in about 10 seconds to 1 minute to form a dough.
4. 상기 3의 반죽물에 식물성기름 50ｇ을 첨가해 가며 반죽물을 쳐가며 주물러 다시 골고루 반죽한다. 이때 반죽물의 기포에 식물성 기름이 충진된다.4. Add 50 g of vegetable oil to the dough of 3 and knead the dough while kneading again. At this time, the bubble of the dough is filled with vegetable oil.
5. 상기 4의 반죽물을 만두피를 만들기에 적절한 크기로 자른 다음 상기 잘려진 반죽물을 밀대로 밀어 두께 1 내지 2㎜, 직경 4 내지 6㎝의 원형상으로 형성하면 만두피의 제조과정이 완료된다.5. The dough of 4 is cut to a size suitable for making dumpling skin, and then the cut dough is pushed with a mil to form a circular shape having a thickness of 1 to 2 mm and a diameter of 4 to 6 cm.
이때, 상기 밀대로 반죽물을 밀어 얇게 피는 경우에는 상기 밀대에 반죽물이 묻지 않도록 나머지 활성 구루텐 50ｇ을 반죽물에 골고루 뿌려가며 민다.At this time, when the dough is pushed thinly with the push pin, the remaining active guruten 50g is evenly sprinkled evenly on the dough so that the dough does not adhere to the push rod.
한편, 상기 만두피의 내부에 고기, 해물, 버섯, 야채, 김치 등과 같은 만두속을 먹는사람의 취향에 따라 넣어 만두를 빗은 다음 상기 만두를 찜통에 넣고, 상기 찜통의 하부에는 순수한 물 5 내지 7ℓ와 식초가 20 내지 30㏄가 혼합된 산성물을 체운 후 상기 찜통의 물을 가열하여 증기로 만두를 쪄내게되는데, 상기 만두속이 찌기전부터 익은 상태일 경우에는 약 3 내지 6분 정도 쪄내는 것이 바람직하고, 상기 만두속이 익지 않은 경우에는 6 내지 10분정도 쪄내는 것이 바람직하다.On the other hand, in the dumpling skin, meat, seafood, mushrooms, vegetables, kimchi, etc. according to the taste of the person who eats dumplings, comb the dumplings, put the dumplings in a steamer, and the bottom of the steamer with 5 to 7L of pure water and After filling 20 to 30 산성 of vinegar mixed with acid, the steamer heats the water to boil the dumplings with steam. If the steamed dumplings are ripe before steaming, it is preferable to boil about 3 to 6 minutes. If the dumplings are not ripe, it is preferable to boil for 6 to 10 minutes.
상기 이와 같이 제조되는 만두는 식물성 단백질인 활성 구루텐에 분유 달걀흰자 키토산 등이 첨가되어 제조된 만두피의 쫄깃한 맛과 부드러운 맛 그리고 키토산의 약효가 어우러져 한층 맛있는 맛과 건강효능을 갖게된다.The dumplings prepared as described above have a delicious taste and health effect by combining the chewy taste and soft taste of chitosan prepared with the powdered egg white chitosan, etc., added to the active protein guruten, which is a vegetable protein.
또한, 식물성단백질이나 곡류식품을 가공할 때 분유를 식품 전체배합비의 약 3 내지 5% 정도를 첨가하면 그 식품의 라이신 함량이 약 40% 정도 증가하여 영향가의 저하를 억제할 수 있음을 문헌에서 알 수 있듯이 본 발명에 의한 만두피 역시 분유의 첨가로 인해 보다 높은 영양가를 보유하게 된다.In addition, the literature indicates that adding about 3 to 5% of the total blending ratio of milk powder when processing vegetable proteins or cereal foods increases the lysine content of the food by about 40%, thereby suppressing the impact of the impact. As can be seen, dumplings according to the present invention also have higher nutritional value due to the addition of milk powder.
이상에서 설명한 바와 같이 본 발명에 의한 만두피는 그 주재료인 활성 구루텐이 순식물성 단백질임으로 고기를 먹지 못하는 사람 또는 고기를 먹어서는 안될 사람 예를 들어 당뇨병 환자인 경우 단백질 섭취의 대용 식품으로 이용될 수 있으며, 섭취시 장에서 소화가 잘됨으로 종래에 밀가루음식으로 소화불량을 겪었던 사람이나 밀가루음식에 거부감을 갖는 사람도 부담 없이 즐길 수 있음은 물론 건강식품 및 다이어트 식품으로 좋은 효과가 있다.As described above, the dumpling skin according to the present invention can be used as a substitute for protein ingestion if the active ingredient is not pure meat or a person who should not eat meat, for example, active guruten is a pure vegetable protein. Ingestion is well digestible in the intestine, so people who have suffered from indigestion in the past as flour foods or those who have refusal to flour food can enjoy it casually and have a good effect as a health food and diet food.
또한, 본 발명에 의한 만두피는 그 주재료인 활성 구루텐의 특성상 찐 경우 밀가루에 비해 쫄깃한 맛이 3∼5배에 가까우며 쪄진 경우 투명해 짐으로 만두피 내부에 넣게되는 만두속 예를 들어 김치 고기 야체 해물 버섯등의 식별이 가능하여 섭취자가 취향에 따라 만두를 용이하게 식별하여 선택할 수 있고, 시각적으로 구미를 돛을 수 있으며, 만두피가 탄력적임으로 만두를 만들거나 찌는과정에서 만두의 모양이 변형되지 않는 효과가 있다.In addition, the dumpling skin according to the present invention is close to 3 to 5 times the chewy taste compared to wheat flour when steamed due to the characteristics of active guruten, the main ingredient of the dumpling, which is put inside the dumpling skin as it becomes transparent. It is possible to identify mushrooms, so that the intake user can easily identify and select dumplings according to their taste, visually sail the gummy, and the dumpling skin is elastic, so that the shape of the dumplings does not deform during the steaming or steaming process. There is.
또한, 본 발명에 의한 만두피는 이미 알려진 바와 같이 그 주재료인 활성 구루텐이 구루타민산의 원료로 이용되고, 키토산은 암예방이나 콜레스테롤 축적을 방지하는 효능을 갖고 있음으로 섭취시 이러한 효능이 수반되어 성인병을 예방할 수 있음은 물론 어린의 지능건강 촉진을 위한 간식 등으로 이용될 수 있는 효과가 있다.In addition, the dumpling skin according to the present invention, as known, active guruten is used as a raw material of gurutamic acid, chitosan has the effect of preventing cancer and cholesterol accumulation, it is accompanied by this effect when ingested As well as preventing adult diseases, there is an effect that can be used as a snack for promoting intelligent health of children.
Claims (3)
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1019980041750A KR20000024944A (en) | 1998-10-02 | 1998-10-02 | Dumpling skin and process thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| KR1019980041750A KR20000024944A (en) | 1998-10-02 | 1998-10-02 | Dumpling skin and process thereof |
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| KR20000024944A true KR20000024944A (en) | 2000-05-06 |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100852632B1 (en) * | 2007-02-12 | 2008-08-18 | 주식회사 명인에프엔비 | A transparent novel mandoo shell and method of preparation for the same |
| KR100892127B1 (en) * | 2007-08-27 | 2009-04-09 | 민대동 | The noodles using black soybean and the manufacturing method |
| KR102062146B1 (en) * | 2018-06-28 | 2020-01-03 | (주)취영루 | Mineral dumpling and its manufacturing method |
-
1998
- 1998-10-02 KR KR1019980041750A patent/KR20000024944A/en active IP Right Grant
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100852632B1 (en) * | 2007-02-12 | 2008-08-18 | 주식회사 명인에프엔비 | A transparent novel mandoo shell and method of preparation for the same |
| KR100892127B1 (en) * | 2007-08-27 | 2009-04-09 | 민대동 | The noodles using black soybean and the manufacturing method |
| KR102062146B1 (en) * | 2018-06-28 | 2020-01-03 | (주)취영루 | Mineral dumpling and its manufacturing method |
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