KR20020077996A - A bun stuffed with seasoned swellfish and the method of that - Google Patents

A bun stuffed with seasoned swellfish and the method of that Download PDF

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Publication number
KR20020077996A
KR20020077996A KR1020010017774A KR20010017774A KR20020077996A KR 20020077996 A KR20020077996 A KR 20020077996A KR 1020010017774 A KR1020010017774 A KR 1020010017774A KR 20010017774 A KR20010017774 A KR 20010017774A KR 20020077996 A KR20020077996 A KR 20020077996A
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weight
dumpling
dumplings
blowfish
leek
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KR1020010017774A
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Korean (ko)
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박성복
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박성복
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
    • A23P20/20—Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food containers
    • A23P20/25—Filling or stuffing cored food pieces, e.g. combined with coring or making cavities
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/50—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by shape, structure or physical form, e.g. products with supported structure
    • A—HUMAN NECESSITIES
    • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
    • A47J43/00—Implements for preparing or holding food, not provided for in other groups of this subclass
    • A47J43/20—Shapes for preparing foodstuffs, e.g. meat-patty moulding devices, pudding moulds

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  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Mechanical Engineering (AREA)
  • Seeds, Soups, And Other Foods (AREA)

Abstract

PURPOSE: A process of preparing the titled steamed bun is provided by stuffing a conventional dough skin with globefish fresh and other additives as a filling. Whereby, the dumpling has characteristic taste and flavor. CONSTITUTION: The flesh of globefish is removed in bones. 60 to 65% by weight of the cut globefish is mixed with 3.0% by weight of garlic, 3.0% by weight of green onion, 10% by weight of dropwort, 10% by weight of leek, 1.0% by weight of salt, 7.0% by weight of egg, 1.0% by weight of black pepper, 1.0% by weight of sesame oil and 1.0% by weight of seasoning and heated to produce a stuffing material. A dough skin is prepared by mixing 65% by weight of wheat flour, 1% by weight of gluten, 1% by weight of salt, 1% by weight of emulsifier and 32% by weight of purified water.

Description

복어를 함유한 만두 및 그의 제조방법{A bun stuffed with seasoned swellfish and the method of that}A bun stuffed with seasoned swellfish and the method of that}

본 발명은 만두에 관한 것으로서, 더욱 상세하게는 찜통 또는 끓는 물을 이용하여 찌거나 익혀서, 또는 기름에 튀겨 간단히 먹을 수 있는 복어소 만두로서, 복어의 독특한 맛과 풍미를 가정에서도 쉽게 즐길 수 있도록 복요리와 만두요리를 접목시킨, 복어를 함유한 만두 및 그의 제조방법에 관한 것이다.The present invention relates to dumplings, more specifically, steamed or cooked steamed or steamed using a steamer or boiling water, or fried in oil, can be easily eaten, so that you can easily enjoy the unique taste and flavor of blowfish at home The present invention relates to a dumpling containing blowfish and a method for producing the same, in which a dish and a dumpling dish are combined.

복요리는 통상 회, 찜, 탕 등으로 요리하여 먹는 음식으로 전세계적으로 유명한 일본의 전통요리로서, 그 특유의 맛과 풍미로 세계인들의 큰 호응을 얻고 있다. 그러나, 복어는 독을 함유하고 있어 처리방법이 까다롭고, 복어를 요리하는 방법이 복잡하기 때문에 가정에서 용이하게 만들어 먹기가 어려운 문제가 있다.Bok cuisine is a traditional Japanese dish that is famous all over the world for foods cooked with sashimi, steamed steam, and hot springs. Its unique taste and flavor have gained great popularity from people all over the world. However, since blowfish contains poison, the treatment method is difficult, and the method of cooking blowfish is complicated, which makes it difficult to make it easy to eat at home.

한편, 식생활에 많은 영향을 주면서 널리 유통되고 있는 냉동만두는 조리의 간편함으로 인해 소비량이 급증하고 있으나, 만두소가 대부분 돈육 및 전통적인 야채류와 김치를 주원료로 한 교자 및 손만두가 주류를 이루고 있어, 전통적으로 이용되고 있는 재료의 범위를 벗어나지 못하여 제품의 종류가 다양하지 못하다.On the other hand, frozen dumplings, which are widely distributed and affect the dietary life, are rapidly increasing in consumption due to the ease of cooking. There is no wide variety of products because they can not exceed the range of materials used.

그러나, 복어를 만두소에 첨가할 경우, 통상적인 복요리의 어려움으로 인하여 복어를 만두소로 사용하기에는 문제점을 가지고 있기 때문에, 아직까지는 만두에 복어를 만두소로 이용한 예가 거의 전무한 실정이다.However, when the blowfish is added to the dumplings, there is a problem in that the blowfish is used as a dumpling dumpling because of the difficulty of cooking a conventional blowfish.

이에 전술한 문제점을 해결하기 위해 본 발명은, 만두소의 내용물로서 복요리를 적용하여, 만두의 제조시 요리하기 어려운 복어살을 만두소로 구성함으로써, 기호성이 좋게 하는 동시에 가공된 상태로 냉장보관시 장시간 보존이 가능하고 운반도 용이하도록 하여, 복어의 독특한 맛과 풍미를 가정에서도 쉽게 즐길 수 있도록 만두요리와 복요리를 접목시킨, 복어를 함유한 만두 및 그의 제조방법을 제공하는데 그 목적이 있다.In order to solve the above problems, the present invention is applied to the contents of the dumpling cattle, the puffer meat which is difficult to cook during the production of dumplings made of dumplings, so that the palatability is good and at the time of refrigerated storage in the processed state The purpose of the present invention is to provide a dumpling containing puffer fish and a method of manufacturing the same, in which a dumpling dish and a blowfish dish are combined so that the preservation and easy transportation can be easily enjoyed at home.

본 발명은 복어살 약 63 중량% 정도 및 기타 첨가물로 이루어진 만두소와 만두피로 이루어진 복어를 함유한 만두 및 그의 제조방법을 그 특징으로 한다.The present invention is characterized by dumplings containing about 63% by weight of puffer fish meat and pufferfish consisting of dumpling skin and dumpling skin consisting of other additives and a method of manufacturing the same.

이와 같은 본 발명을 더욱 상세하게 설명하면 다음과 같다.The present invention will be described in more detail as follows.

본 발명은 복어를 만두소로 하여, 복어의 독특한 맛과 풍미를 가정에서도 쉽게 즐길 수 있도록 복요리와 만두요리를 접목시킨 복어를 함유한 만두 및 그의 제조방법에 관한 것이다.The present invention relates to a dumpling containing a puffer fish which combines blowfish and dumplings so that the pufferfish is a dumpling beef, so that the unique taste and flavor of the blowfish can be easily enjoyed at home.

본 발명의 일실시예에 따른 복어를 함유한 만두에 대한 제조공정을 좀더 상세히 설명하면 다음과 같다.Referring to the manufacturing process for dumplings containing blowfish according to an embodiment of the present invention in more detail.

제1공정은 만두소에 첨가하기 위한 원료를 처리하는 과정이다.The first step is to process raw materials for adding to dumplings.

우선, 복어를 다룰 수 있는 복요리자격증소지자나 복요리전문가 복어의 뼈를제거하고 복어살을 10mm로 세절(Chopping)하여, 세절된 복어살 63 중량%의 주재료와, 마늘 3.0 중량%, 대파 3.0 중량%, 미나리 10 중량%, 부추 10 중량%이 복합된 부재료에, 정제염 1.0 중량%, 계란 7.0 중량%, 후추 1.0 중량%, 참기름 1.0 중량%, 기타 조미료 1.0 중량%의 조미료를 첨가한 후, 100℃의 온도에서 30분간 가열한 다음, 실온에서 서서히 냉각한다. 특히 본 발명의 복어를 함유한 만두는 세절한 복어살을 포함하는 주요한 특징이 있으며, 상기 세절된 복어살의 63 중량%는 만두소를 이루는 각 성분들의 함량오차에 따라 약 60∼65중량% 대의 값을 가질 수 있다.First, remove the bones of a blowfish license holder or fugu chef who can handle blowfish, and cut the puffer fish meat into 10mm pieces.The main ingredients are 63% by weight of sliced blowfish meat, 3.0% by weight of garlic and 3.0% leek 3.0. After adding 1.0 wt% of refined salt, 7.0 wt% of eggs, 1.0 wt% of pepper, 1.0 wt% of sesame oil, and 1.0 wt% of other seasonings, Heat 30 minutes at a temperature of 100 ° C., then cool slowly at room temperature. In particular, the dumplings containing the puffer fish of the present invention has a major feature including a fine blowfish flesh, 63% by weight of the shredded puffer meat is about 60 to 65% by weight depending on the content error of each component constituting the dumpling beef Can have

제2공정은 만두피를 제조하는 과정이다.The second step is to prepare dumpling skin.

만두피(皮)는 전체 만두에 대하여 밀가루 65 중량%의 주재료에, 글루텐(gluten) 1 중량% 및 정제염 1 중량%의 반죽을 위한 부수재료를 혼합한 다음, 만두피에 일반적으로 사용되는 유화제 1 중량%와 정제수 32 중량%를 첨가한 후, 믹서를 이용하여 20분간 반죽한다. 이러한 만두피에서 밀가루는 만두피를 이루는 각 성분들의 함량오차에 따라 약 62∼68 중량% 대의 값을 가질 수 있다.The dumpling skin is mixed with 65% by weight of flour based on whole dumplings, 1% by weight of gluten and 1% by weight of refined salt, and then 1% by weight of emulsifiers commonly used for dumplings. After adding 32% by weight of purified water and kneading for 20 minutes using a mixer. Flour in the dumpling skin may have a value of about 62 to 68% by weight depending on the content error of each component of the dumpling skin.

제3공정은 만두소 재료와 만두피로 만두를 성형하는 과정이다.The third step is a process of shaping dumplings with dumpling material and dumpling skin.

상기 제1공정에서와 같이 제조된 만두소 80 중량%를 상기 제2공정에서 제조한 만두피 20 중량%로 감싸 만두를 형성한다.80% by weight of dumplings prepared as in the first step is wrapped with 20% by weight of dumpling skin prepared in the second step to form dumplings.

제4공정은 상기에서 성형한 만두의 증숙 및 동결하는 공정이다.The 4th process is the process of steaming and freezing the dumpling shape | molded above.

상기의 공정에서 성형한 만두를 100℃의 온도가 유지되는 증숙기에 넣어 약 10분간 익힌 다음, 급냉각한다. 그리고, 냉동식품에서 통상적으로 사용되는 포장법을 사용하여 포장함으로써, 본 발명을 완성한다.Dumplings formed in the above process are put into a steamer maintained at a temperature of 100 ° C. and cooked for about 10 minutes, followed by rapid cooling. The present invention is completed by packaging using a packaging method commonly used in frozen foods.

따라서, 본 발명은 상기와 같이 독성을 제거한 복어살을 만두소에 첨가함으로써, 복어의 독특한 맛과 풍미를 가정에서도 쉽게 즐길 수 있는 것이다.Therefore, the present invention can easily enjoy the unique taste and flavor of puffer fish at home by adding the puffer fish flesh removed toxic as described above to the dumplings.

이하, 본 발명을 실시예에 의거하여 더욱 상세히 설명하겠는 바, 본 발명이 이에 한정되는 것은 아니다.Hereinafter, the present invention will be described in more detail with reference to Examples, but the present invention is not limited thereto.

〈 제조예 1 : 만두소 원료의 제조공정 〉〈Production Example 1: Manufacturing Process of Dumpling Raw Material〉

복어살은 10mm로 세절(Chopping)하여, 세절된 복어살 63 중량%, 마늘 3.0 중량%, 대파 3.0 중량%, 미나리 10 중량%, 부추 10 중량%에, 정제염 1.0 중량%, 계란 7.0 중량%, 후추 1.0 중량%, 참기름 1.0 중량%, 기타 조미료 1.0 중량%를 첨가한 후, 100℃의 온도에서 30분간 가열한 다음, 실온에서 서서히 냉각한다.Blowfish cut into 10mm, 63% by weight of sliced blowfish, 3.0% by weight of garlic, 3.0% by weight of leek, 10% by weight of parsley, 10% by weight of leek, 1.0% by weight of refined salt, 7.0% by weight of eggs, After adding 1.0% by weight of pepper, 1.0% by weight of sesame oil and 1.0% by weight of other seasonings, the mixture is heated at a temperature of 100 ° C. for 30 minutes, and then gradually cooled at room temperature.

전술한 바와 같이, 본 발명의 복어를 함유한 만두에서 만두소의 주재료인 세절된 복어살은 약 약 60∼65 중량% 대의 값을 갖는다.As mentioned above, the shredded puffer meat which is the main ingredient of dumplings in the dumplings containing the blowfish of the present invention has a value of about 60 to 65% by weight.

〈 제조예 2 : 만두피 제조공정 〉〈Production Example 2: Manufacturing Dumpling Skin〉

만두피는 다음 표 2과 같은 조성 및 함량으로 혼합하여 균질화한 것을 유화제로서 대두유가 첨가된 정제수에 넣어, 믹서를 이용하여 20분간 섞어서 만두피를제조하였다.The dumpling skin was mixed and homogenized with the composition and content as shown in Table 2 below, and put into a purified water to which soybean oil was added as an emulsifier, and mixed for 20 minutes using a mixer to prepare a dumpling skin.

〈 제조예 3 : 만두를 성형하는 공정 〉〈Production Example 3: Process of Molding Dumplings〉

표 1의 함량과 조성으로 제조된 만두소 80 중량%를 상기 제2공정에서 제조한 만두피 20 중량%로 감싸 만두를 성형한다.80% by weight of dumplings prepared by the content and composition of Table 1 is wrapped with 20% by weight of dumpling skin prepared in the second step to form a dumpling.

〈 제조예 4 : 만두의 증숙 및 동결 공정 〉<Production Example 4: Steaming and Freezing Process of Dumplings>

위의 제조예에 의해 상기의 공정에서 성형한 만두를 100℃의 온도가 유지되는 증숙기에 넣어 약 10분간 익힌 다음, 급냉각한다. 그리고, 냉동식품에서 통상적으로 사용되는 포장법을 사용하여 포장함으로써, 본 발명을 완성한다.Dumplings formed in the above process by the above production example is put into a steamer maintained at a temperature of 100 ℃ cooked for about 10 minutes, and then quenched. The present invention is completed by packaging using a packaging method commonly used in frozen foods.

비록 상기에서는 만두소의 재료로 복어로 국한하여 설명하였으나, 본 발명은 이에 그치지 않고, 만두소를 다른 생선살로 대체할 수 있음은 자명한 일일 것이며, 본 발명이 속하는 기술분야에서 통상의 지식을 가진 자에게 있어 본 발명의 기술적 사상을 벗어나지 않는 범위내에서 여러가지 변형 및 변경이 가능하므로, 전술한 실시예에 한정되는 것은 아니다.Although the above description is limited to blowfish as a material of dumplings, the present invention is not limited thereto, and it is obvious that the dumplings can be replaced with other fish meat, and to those skilled in the art to which the present invention pertains. Since various modifications and changes are possible without departing from the technical spirit of the present invention, the present invention is not limited to the above-described embodiment.

이상에서 상세히 살펴본 바와 같이, 본 발명에 따른 복어를 함유한 만두는 복어를 첨가하여 만두소를 구성함으로써, 복어의 독특한 맛과 풍미를 가정에서도손쉽게 즐길 수 있도록 하였다.As described in detail above, the dumplings containing the blowfish according to the present invention was added to the pufferfish to form a dumpling cow, so that the unique taste and flavor of the blowfish can be easily enjoyed at home.

Claims (6)

세절한 복어살 약 60∼65 중량% 정도의 주재료에 식물성 복합 부재료와 조미료를 첨가한 다음 가열후 냉각해 낸 만두소; 및Mandu beef, which is boiled after adding botanical composite ingredients and seasonings to about 60 to 65% by weight of the puffer fish flesh; And 밀가루 약 62∼68 중량% 정도에 반죽을 위한 부수재료를 포함하고 정제수로 반죽한 만두피를 포함하며,About 62-68% by weight of flour, including auxiliary ingredients for kneading and dumpling skin kneaded with purified water, 상기 만두소를 상기 만두피로 감싸도록 만들어 증숙 및 동결시킨 것을 특징으로 하는, 복어를 함유한 만두.Steamed and frozen dumplings, characterized in that the steamed and frozen to make the dumpling cow wrapped in the dumpling skin. 제 1 항에 있어서, 상기 만두소는The method of claim 1, wherein the dumplings 상기 복어의 뼈를 제거하고 세절(Chopping)시켜 준비한 63 중량%의 복어살;63% by weight of blowfish prepared by removing the bones of the blowfish and chopping; 3.0 중량%의 마늘;3.0 wt.% Garlic; 3.0 중량%의 대파;3.0 wt% leek; 10 중량%의 미나리;10 wt.% Buttercup; 10 중량%의 부추;10% by weight leek; 1.0 중량%의 정제염;1.0 wt% of purified salt; 7.0 중량%의 계란;7.0 wt% egg; 1.0 중량%의 후추;1.0 weight percent pepper; 1.0 중량%의 참기름; 및1.0 wt% sesame oil; And 간을 맞추기 위한 1.0 중량%의 조미료를 첨가한 후, 100℃의 온도에서 30분간 가열한 다음, 실온에서 서서히 냉각시킨 것을 특징으로 하는, 복어를 함유한 만두.A puffer dumpling containing blowfish, characterized in that 1.0% by weight of seasoning for seasoning is added, followed by heating at a temperature of 100 ° C. for 30 minutes, and then gradually cooling at room temperature. 제 1 항에 있어서, 상기 만두피는The method of claim 1, wherein the dumplings 65 중량%의 밀가루;65% by weight of flour; 1 중량%의 글루텐(gluten);1 weight percent gluten; 1 중량%의 정제염;1 weight percent refined salt; 1 중량%의 유화제; 및1 wt% emulsifier; And 32 중량%의 정제수를 포함시켜 반죽 형성한 것을 특징으로 하는, 복어를 함유한 만두.A dumpling containing puffer fish, characterized in that dough is formed by containing 32% by weight of purified water. 만두의 제조에 있어서,In the manufacture of dumplings, 세절한 복어살 약 60∼65 중량% 정도의 주재료에 식물성 복합 부재료와 조미료를 첨가한 다음 가열후 냉각함으로써 만두소를 제조하는 만두소제조공정;A dumpling stuffing step of preparing dumpling stuffing by adding a vegetable composite ingredient and seasoning to the main material of about 60 to 65% by weight of fine blowfish flesh; 밀가루 약 62∼68 중량% 정도에 반죽을 위한 부수재료를 포함하고 정제수로 반죽한 만두피를 제조하는 만두피제조공정;A dumpling skin manufacturing step of preparing dumpling skin kneaded with purified water and containing ancillary materials for dough in about 62 to 68% by weight of flour; 상기 만두소제조공정에 의한 만두소를, 상기 만두피제조공정에 의한 만두피로 감싸 상기 만두모양을 형성하는 만두모양형성공정; 및A dumpling shape forming step of forming a dumpling shape by wrapping the dumpling stuffing according to the dumpling stuffing process with the dumpling skin according to the dumpling skin manufacturing step; And 상기 만두모양형성공정에 의한 만두를 증숙기에서 익힌 다음, 급냉각하여 만두를 완성하는 만두증숙완성공정을 포함하는 것을 특징으로 하는, 복어를 함유한만두의 제조방법.And dumpling steaming by steaming the steamed dumplings in a steaming machine, followed by quenching to complete steamed dumplings. 제 4 항에 있어서, 상기 만두소제조공정은The method of claim 4, wherein the dumpling cow manufacturing process 상기 복어의 뼈를 제거하고 세절(Chopping)시켜 준비한 63 중량%의 복어살;63% by weight of blowfish prepared by removing the bones of the blowfish and chopping; 3.0 중량%의 마늘;3.0 wt.% Garlic; 3.0 중량%의 대파;3.0 wt% leek; 10 중량%의 미나리;10 wt.% Buttercup; 10 중량%의 부추;10% by weight leek; 1.0 중량%의 정제염;1.0 wt% of purified salt; 7.0 중량%의 계란;7.0 wt% egg; 1.0 중량%의 후추;1.0 weight percent pepper; 1.0 중량%의 참기름; 및1.0 wt% sesame oil; And 간을 맞추기 위한 1.0 중량%의 조미료를 첨가한 후, 100℃의 온도에서 30분간 가열한 다음, 실온에서 서서히 냉각시켜 제조하는 것을 특징으로 하는, 복어를 함유한 만두의 제조방법.A method for producing dumplings containing blowfish, characterized by adding 1.0% by weight of seasonings for seasoning, heating at a temperature of 100 ° C. for 30 minutes, and then gradually cooling them at room temperature. 제 1 항에 있어서, 상기 만두피제조공정은According to claim 1, wherein the dumpling skin manufacturing process 65 중량%의 밀가루;65% by weight of flour; 1 중량%의 글루텐(gluten);1 weight percent gluten; 1 중량%의 정제염;1 weight percent refined salt; 1 중량%의 유화제; 및1 wt% emulsifier; And 32 중량%의 정제수를 포함시켜 반죽하며 제조하는 것을 특징으로 하는, 복어를 함유한 만두의 제조방법.A method of manufacturing dumplings containing blowfish, characterized in that the dough is prepared by including 32% by weight of purified water.
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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20040001168A (en) * 2002-06-27 2004-01-07 김진학 stuffed bun and therefor preparation method

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Publication number Priority date Publication date Assignee Title
KR970009610A (en) * 1995-08-12 1997-03-27 이무선 Recipe for Fish Dumplings
KR19980075166A (en) * 1997-03-28 1998-11-16 김철호 Manufacturing method of meat products containing herbal ingredients
KR19980068806U (en) * 1998-09-11 1998-12-05 최일호 dumpling
KR19990030450A (en) * 1998-12-31 1999-04-26 김양천 Composition of genus dumplings (also known as shottang) containing fine dried squid and its manufacturing method

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR970009610A (en) * 1995-08-12 1997-03-27 이무선 Recipe for Fish Dumplings
KR19980075166A (en) * 1997-03-28 1998-11-16 김철호 Manufacturing method of meat products containing herbal ingredients
KR19980068806U (en) * 1998-09-11 1998-12-05 최일호 dumpling
KR19990030450A (en) * 1998-12-31 1999-04-26 김양천 Composition of genus dumplings (also known as shottang) containing fine dried squid and its manufacturing method

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20040001168A (en) * 2002-06-27 2004-01-07 김진학 stuffed bun and therefor preparation method

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