KR20080068795A - The fermented soybean powder with the native mousy eye type black bean, thereof its manufacture method - Google Patents

The fermented soybean powder with the native mousy eye type black bean, thereof its manufacture method Download PDF

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KR20080068795A
KR20080068795A KR1020080060562A KR20080060562A KR20080068795A KR 20080068795 A KR20080068795 A KR 20080068795A KR 1020080060562 A KR1020080060562 A KR 1020080060562A KR 20080060562 A KR20080060562 A KR 20080060562A KR 20080068795 A KR20080068795 A KR 20080068795A
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dumpling
powder
yeodu
cheonggukjang
prepared
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KR1020080060562A
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Korean (ko)
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정진욱
김철수
유호종
김재형
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정진욱
김철수
유호종
김재형
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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
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/36—Vegetable material
    • A21D2/362—Leguminous plants
    • 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
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
    • A23L11/07—Soya beans, e.g. oil-extracted soya bean flakes
    • 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
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/50—Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of microorganisms
    • 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
    • A23L33/105—Plant extracts, their artificial duplicates or their derivatives
    • 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

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Botany (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Agronomy & Crop Science (AREA)
  • Microbiology (AREA)
  • Biotechnology (AREA)
  • Mycology (AREA)
  • Seeds, Soups, And Other Foods (AREA)

Abstract

A method of producing a dumpling by addition of fermented soybean powder of Rhynchosia volubilis to a dumpling stuffing and skin is provided to ensure the efficacy of Rhynchosia volubilis and fermented soybeans and removes off-flavor of fermented soybeans. A dumpling is prepared by the steps of: filling a dumpling stuffing into a dumpling skin; folding over one part of the dumpling skin and heating with steam. The dumpling skin is obtained by mixing 12% by weight of fermented soybean powder of Rhynchosia volubilis and 82% by weight of wheat flour, eggs, edible oil, herbal extract and water. The dumpling stuffing is obtained by mixing 82% by weight of bean curd, mung bean sprouts, meats and 12% by weight of fermented soybean powder of Rhynchosia volubilis.

Description

쥐눈이 콩 여두청국장분말만두 제조방법 {The fermented soybean powder with the native mousy eye type black bean, thereof its manufacture method}The fermented soybean powder with the native mousy eye type black bean, approximately its manufacture method}

본 발명은 기존의 만두용 만두피와 만두소에 첨가할 재료를 발효시켜 가공한 청국장가루를 일정량 혼합하여 발효성분을 첨가하므로 소화에서부터 체내 흡수에 이르기까지 발효성분이 체내에서 유효하게 이용되는 과정 중 면역력은 물론 각종성분이 체내기능증진과 약효로 건강을 얻도록 하는 면역력강화식품으로 제조하고 제공되는 기술공여에 관한 식품분야의 가공기술이다.In the present invention, since the fermented ingredients are added by mixing a certain amount of the fermented ingredients of the dumpling skin for dumplings and the dumpling stuffing, the fermentation ingredients are effectively used in the body from digestion to absorption in the body. Of course, it is a processing technology in the food field regarding the technology donation, which is manufactured and provided as immunity-enhancing foods that allow various ingredients to improve health and gain health by medicinal effects.

본 발명의 핵심인 쥐눈이 콩인 여두검정콩은 과실보다 표피가 많아 발효가 여의치 않으므로 이를 위해 국균의 제공을 용이하게 하기 위한 방법으로 볏짚으로 구성되는 단봉봉상의 형상으로 조립시켜 계속 사용하므로 발효가 신속하게 성립되면 발효온도도 섭씨 85도를 유지시켜 줄 때 원하는 정도의 발효를 신속하게 이루어지는 특성을 연구개발한 제조공법에 대한 개발기술이다.Fermented soybean black soybean, which is the core of the present invention, has more epidermis than fruit, so fermentation is not feasible. When the fermentation temperature is maintained at 85 degrees Celsius, it is a development technology for the manufacturing method that researches and develops the characteristics of rapidly fermenting the desired degree.

본 발명을 연구개발한 기술의 배경은 선대로부터 매일같이 소여물을 끓이는 손님방을 각종 식품, 특히 식혜 등의 발효를 위해 이용하며 때때로 청국장용 메주를 띄우는 비법으로 사용한 점을 개발기술의 배경으로 하면서 수차례에 걸친 실시 예를 통해 온도와 발효기간 등을 점검하면서 얻은 자료를 토대로 정립한 것이다.The background of the technology that researched and developed the present invention is that several times the background of the development technology is that the guest room, which boils the confectionary from day to day, is used for fermentation of various foods, especially Sikhye, and sometimes floats the meju for Cheonggukjang. It was established based on the data obtained while checking the temperature and fermentation period through the examples throughout.

이러한 배경으로 개발된 발효방법으로 얻은 쥐눈이 콩만으로 제조된 청국장을 건조하고 분쇄하여 여러 음식에 첨가하면서 건강보조식품으로 확인하는 과정에 별미로 유통되는 만두소와 만두피에 첨가하여 제조한 만두가 기호성과 별미와 선입감에 의한 손님의 반응을 활용한다는 아이디어에 의해 이를 본 발명의 기술개발의 배경으로 한 것이다.In the process of rats obtained from the fermentation method developed based on this background, dried and crushed Cheonggukjang made from soybeans, added to various foods, and added to various foods, dumplings made by adding to dumplings and dumpling skins, which are distributed as delicacies, are used as palatability And the idea of utilizing the customer's response by the first-in, and the background of the technology development of the present invention.

본 발명이 해결하고자 하는 과제는 여두청국장을 어떤 형태로 첨가하여 얻고자 하는 효과를 계량하여 이를 응용하는 것인데 이를 만두피에 중점적으로 첨가한다면 만두피가 찢어지는 사례가 발생하고 적은 량을 첨가한다면 기대효과가 감소되므로 만두피와 함께 만두소에도 첨가한다면 많은 량을 섭취시킬 수 있어서 소화기능에 의한 기능성결핍환자에게 원하는 효과를 조기에 실현시키는 과제로 했다.The problem to be solved by the present invention is to measure the effect to be obtained by adding the form of Yeodu Cheonggukjang in the form of application to this if the emphasis is added to the dumpling skin, the case of tearing the dumpling skin occurs and if the small amount is added, the expected effect Therefore, if you add to the dumplings along with the dumplings to reduce the amount can be ingested, the task to realize the desired effect early in patients with functional deficiency due to digestive function.

이러한 과제수행을 위해 최우선적인 문제해결은 재래청국장의 역겨운 냄새억제인데 본 여두청국장은 검은 콩의 특성상 냄새발생이 적고 오히려 고소한 미각을 준다는 특성에서 다량사용을 가능하게 하므로 이를 최대한 활용하는 것이다.The most important problem-solving for this task is to suppress the disgusting smell of the traditional soybean soup. This Yeodu Cheongguk makes the most of this because it enables a large amount of use because it has less odor due to the characteristics of black soybeans and gives a savory taste.

본 발명의 청국장분말함유 만두는 발효식품이며 발효된장이 갖는 냄새를 지니지 않고 고소한 미각을 공여한다는 장점에서 지나친 발효식품 위주의 제한된 섭취상의 문제점을 해소시킬 수 있는 다양한 재료를 혼합하여 식품으로 제공된다는 집중적 다량섭취 효과가 기대된다.Cheonggukjang powder-containing dumplings of the present invention are fermented foods, which do not have the smell of fermented soybeans, and provide savory taste. A large intake effect is expected.

육류의 섭취가 돈 콜레라, 조류 인플루엔자(Influenza) 및 광우병 등의 원인으로 꺼림칙한 음식분야에서 안심하고 섭취할 수 있는 식품으로 인정되어 식생활변화를 기대할 수 있고 성인병 및 과도한 코레스톨 걱정에서 해방시켜주는 식품으로 제공되는 효과도 기대된다.It is recognized as a food that can be safely consumed in foods that are worrisome due to don cholera, avian influenza, and mad cow disease, and can be expected to change the diet and free from worry about adult diseases and excessive corestol. The effect provided is also expected.

본 청국장 만두소와 만두피를 만들기 위한 재료를 확보해야하는데 먼저 만두소를 위해 두부와 숙주나물과 대파와 부추와 묶은 지 또는 일반김치와 양파 및 마늘과 각종 고기류와 조미료로는 설탕과 참기름과 마가린 또는 돈지와 한방약초로는 흰 민들레라는 포공영과 산초 등을 준비하면서 본 발명의 핵심인 여두청국장분말로 준비하는 만두소 원료준비 단계와 박력밀가루와 여두청국장분말과 달걀과 마가린 등의 식용유와 포공영 및 산국추출액을 사용할 수 있는 량까지 혼합한 물을 준비하여 만두피제조를 위한 재료들을 마련하는 원료준비(제1공정)단계를 실행한다.To make dumpling beef and dumpling skin, we first need to make tofu, bean sprouts, leek, leek, or kimchi, onion, garlic, and various meats and seasonings with sugar, sesame oil, margarine, or pork. Herbal herbs are prepared with pokyoungyoung and sancho, such as white dandelion, while preparing the dumpling stuffing raw materials prepared with the Yeodu Cheonggukjang powder, which is the core of the present invention, and edible oil such as wheat flour, Yeodu Cheonggukjang powder, egg and margarine, pogongyoung and acid extracts. Prepare the raw material (first process) to prepare the ingredients for the dumpling skin prepared by mixing the water as much as possible.

제1공정의 재료를 확보한 후 이들을 만두피와 만두소로 사용할 수 있게 껍질은 벗기고 뿌리와 버릴 부위는 절단하여 선별과 세척을 거쳐 즉각 사용할 수 있도록 이들 재료를 개별 선별과 절단과 으깸 과정을 거치는 원료별 조리(제2공정)단계인데 만두소 배합비율은 도 2와 같고 만두피배합비율은 도3과 같다.After securing the materials of the first process, peel the skin so that they can be used as dumpling skin and dumpling stuffing, and cut the roots and discarded areas, and then sort and clean these materials individually so that they can be used immediately. In the cooking (second process) step, the dumpling beef blending ratio is shown in FIG. 2, and the dumpling skin blending ratio is shown in FIG. 3.

다음단계는 둘로 나누어 만두소(제3-1공정)와 만두피(3-2)공정으로 분리하여 진행하는데 만두소(제3-1공정)는 재료를 혼합할 때 량이 많은 재료를 먼저 혼합하고 적은 량은 첨가할 재료를 최종적으로 살포하여 교반기 또는 배합기를 사용하고 또 골고루 혼합되도록 해야 하며 이중에 두부는 수분함량이 많아 베보자기 등을 사용하여 적절하게 감축시켜야 하고 부추와 대파도 수분을 적벌하게 조절할 필요가 있으므로 전체 혼합 상태에 따라 사전에 조율시킬 필요가 있고 적절한 수분을 가져야 맛을 지니는 특징을 감안하여 혼합시키는 제조단계로 가장 중요하다.The next step is divided into two stages of dumplings (3-1 process) and dumpling skin (3-2) process. The material to be added should be finally sprayed to use a stirrer or blender and mixed evenly. Among them, the tofu has a lot of moisture, so it is necessary to reduce it properly using Beboza, etc. Therefore, it is necessary to adjust in advance according to the overall mixing state, and it is the most important as a manufacturing step to mix in consideration of the characteristic that has to have a proper moisture.

만두피(제3-2공정)는 강력보다는 박력밀가루를 사용하고 여두청국장분말과 달걀과 식용유를 혼합하여 대충 치대다가 한방약초추출물을 3할 정도 혼합한 물을 치대는 중간마다 조금씩 첨가하여 만두피(제3-2공정)가 지나치게 질면 만두 빚을 때 어려움이 많아 아주 적은 물을 사용하여 반죽을 해야 한다.Dumpling skin (process 3-2) uses forceful flour rather than strong one, mix it with Yeodu Cheonggukjang powder, egg and cooking oil, and then add a little bit of water to the middle of the mixture. If step 3-2) gets too much, it is difficult to make dumplings and you have to knead with very little water.

다음공정은 만두피(제3-2공정)를 하루정도 냉동시켰다가 숙성시켜 해동시키면 쫀득하고 터지지 않아 이를 준수시켜야 하고 만두소(제3-1공정)는 두부 등이 함유되었으므로 상하지 않게 숙성 후 냉장 보관되고 사용시간을 기재하여 날자가 정확하게 이행되도록 조치해야 한다.The next step is to freeze the dumpling skin (Step 3-2) for about a day and then thaw it to ripen and defrost so that it is complied with.The dumpling beef (Step 3-1) contains tofu, so it does not go bad. The date of use should be stated so that the date is correctly implemented.

이와 같이 분리되어 진행되는 제3공정과 제4공정 다음은 이를 하나로 엮는 만두성형(제5공정)단계인데 만두피를 외벽으로 만두소를 담데 가급적 자동화로 진행되어야 하겠으나 수동이면 손으로 빚데 모양 있게 빚도록 하는 것이 중요하다.The 3rd and 4th steps are divided into two, and the dumpling molding (process 5) is then woven into one. The dumpling skin is put on the outer wall of the dumpling place as much as possible. It is important.

다음은 만두성형(제5공정)단계에서 성형된 만두를 익히는 증기가열(제6공정)단계인데 세균박멸과 재료 익힘이나 지나치게 가열되지 않도록 해야 소비자가 재차 가열할 때 맛을 상실하는 일이 없고 이를 위한 마무리를 잘 해야 할 것이다.The next step is steam heating (sixth step), in which the dumplings are formed in the dumpling forming step (5th step). You will have to finish well.

이와 같은 모든 공정이 완수되었으면 상품으로 완성되는 만두완성(제7공정)단계이고 이를 시판하는 상품성은 맛과 못지않은 포장과 유통단계이므로 이를 위한 조치는 별도의 유통공정으로 진행되어야 할 것이다.Once all these processes have been completed, the dumpling completion (seventh process) is completed as a product, and the commercially available merchandise is a packaging and distribution stage that is as good as the taste.

본 발명을 수행하기 위한 실시 예는 여러 배합방법과 각기 특이한 공정이 있겠으나 일반적으로 본 여두청국장을 첨가하는 방법으로 다음과 같이 실시하였다.Examples for carrying out the present invention may have a variety of mixing methods and specific processes, but in general, the method was added as the present Yeodu Cheonggukjang.

여두청국장 만두소(제3-1공정)를 제조하기 위해 두부를 으깨어 베보자기로 약간 눌러 물 끼를 제거하고 숙주와 대파와 부축 및 김치도 물 끼가 없게 잘게 썩고 눌러 물 끼를 조절한 후 산초 및 포공영 등의 한방재료분말과 고기류와 설탕 등을 혼합하고 이어서 고춧가루와 후추와 참기름과 돈지를 도 2의 계량된 비율로 혼합하여 서로 잘 붙도록 으깰 정도로 배합하였는데 배합비율은 생 두부백분율로 하여 10.0과 숙주 12.0과 대파 8.0과 부추 10.0과 김치 10.0과 양파 등 5.0과 여두청국장분말 12.0과 돼지고기 등의 고기류 20.0과 설탕 2.0과 후추 0.3과 고추 가루 0.7과 참기름 1.0과 마가린 또는 돈지 6.0과 한방 약초분말 3.0으로 100.0이 되도록 하여 으깨면서 교반 또는 손으로 비벼 제조한 만두소를 용기 담아 반나절 냉장실에서 숙성시켜 만두소(제3-1공정)를 준비하였다.To make Yeodu Cheonggukjang Dumplings (Step 3-1), crush the tofu and press it slightly with Beboza to remove the water bite. Herbal ingredients such as Pogongyoung, meat and sugar were mixed, and then mixed with red pepper powder, pepper, sesame oil and lard in the measured ratio of FIG. Host 12.0, leek 8.0, leek 10.0, kimchi 10.0, onions 5.0, etc. Yeodu Cheonggukjang powder 12.0, pork, meat 20.0, sugar 2.0, pepper 0.3, red pepper powder 0.7, sesame oil 1.0, margarine or pork 6.0 and herbal herb powder 3.0 Prepare the dumpling stuffing (Step 3-1) by mashing it in a container and putting it in a half-day refrigeration chamber. The.

한편 다른 측에서는 청국장만두피(제3-2공정)제조를 위해 박력밀가루 백분율로 하여 73과 청국장분말 12와 달걀 2와 식용유 5를 그릇에 붓고 혼합하다가 포공영 및 산국추출액을 3활 섞은 물을 조금씩 붓고 치대면서 중도에 점도를 감안하여 혼합물을 조금 더 붓고 계속 치대어 반죽된 재료를 냉동실에 하루정도 숙성시킨 후 해동시켜 손바닥 안에 들어가는 원형의 만두피(제3-2공정)로 밀어 수많은 만두피(제3-2공정)를 준비한 후 중앙에 적정량의 만두소를 담고 만두피 가장자리를 합쳐 합친 자리를 꽃모양으로 마감하여 만두성형((제5공정)을 하고 이를 증기 솥에 담아 증기가열(제6공정)시켜 만두완성(제7공정)이 완료되고 이를 저장 및 출하하였다.On the other hand, for the production of Cheonggukjang dumplings (Step 3-2), 73, Cheonggukjang powder 12, Egg 2, and 5 cooking oils were poured into a bowl and mixed with water. Pour the mixture a little more in consideration of the viscosity in the middle and continue to knead the kneaded material in the freezer for a day, then thaw it and push it into a circular dumpling skin (step 3-2) that goes into the palm of the hand. After preparing the process, put the appropriate amount of dumpling stuffing in the center and put the edges of the dumpling skin together to finish the dumpling molding ((5th process) and put it in a steamer to steam heating (6th process) to complete the dumpling. Step 7) is completed and stored and shipped.

도 1은 본 발명의 여두청국장분말만두 제조공정도,1 is a manufacturing process diagram of the soybean Chungkukjang dumplings of the present invention,

도 2는 본 발명의 여두청국장분말만두에 사용될 만두소의 배합비율도,Figure 2 is a blending ratio of dumplings to be used in the soybean Chungkukjang powder dumplings of the present invention,

도 3은 본 발명의 여두청국장분말만두에 사용될 만두피의 배합비율도Figure 3 is a blending ratio of the dumpling skin to be used in the soybean Chungkukjang powder dumplings of the present invention

＜부호에 대한 간단한 설명＞<Short description of code>

제1공정 : 원료준비,First step: raw material preparation,

제2공정 : 원료별 조리,2nd process: cooking by raw material,

제3-1공정 : 청국장이 혼합되어 제조되는 만두소,Step 3-1: Dumplings made with mixed Cheonggukjang,

제3-2공정 : 청국장이 혼합되어 제조되는 만두피,Step 3-2: Dumpling skin made with mixed Cheonggukjang,

제4-1공정 : 청국장이 혼합되어 제조되고 맛을 띄우는 배합숙성Step 4-1: Mixing ripening made with mixed Cheonggukjang and flavoring

제4-2공정 : 청국장이 혼합되어 쫀득하게 얼리고 녹이는 배합냉장,Step 4-2: Combination Refrigeration where Cheonggukjang is mixed and frozen and melted

제5공정 : 만두소를 넣고 만두피로 완성되는 만두성형,5th step: dumpling forming with dumpling stuffing

제6공정 : 만두성형 후 증기로 찌는 증기가열,6th step: steam heating steamed after steaming dumplings,

제7공정 : 만두를 냉각하고 포장한 후 보관 및 유통직전의 만두완성,The 7th step: complete dumplings just before cooling and packing dumplings, before storage and distribution,

Claims (2)

두부와 숙주와 대파와 부추와 김치와 양파 등과 돼지고기 등으로 저민 고기류와 돈지와 설탕 등의 첨가물로 혼합되는 만두소와 밀가루와 달걀과 식용유 등이 첨가되는 만두피에서 :From tofu and bean sprouts, leeks, leeks, kimchi, onions, pork, etc. 재료별 확보와 연두청국장을 준비하는 원료준비(제1공정)단계와 준비된 원료를 개별 세척과 절단과 분말로 만드는 원료별 조리(제2공정)와Raw material preparation (first process) step to secure each material and prepare Yeondu Cheonggukjang, and cooking (second process) by raw material to separate, prepare and wash the prepared material into powder 원료별로 조리된 여두청국장분말과 밀가루와 달걀과 식용유와 한방추출물 및 물을 혼합하여 제조하는 만두피(제3-2공정)와 하루 냉동시키고 해동시켜 쫀득하게 하는 배합냉장(제4-1공정)과Yeodu Cheonggukjang powder, flour, egg, cooking oil, herbal extract, and cooked dumplings (3-2) prepared by raw materials, and compound refrigeration (4-1) 생 두부와 숙주나물과 고기류 등에 쥐 눈이 여두청국장분말을 첨가하여 배합되는 만두소(제3-1공정)와 하루 경과시키는 배합숙성(제4-1공정)과Raw tofu, mung bean sprouts, meats, etc., with the eyes of rats added with soybean curd soybean paste powder (Step 3-1), and blending ripening (Step 4-1) 여두청국장분말 만두피(제3-2공정)에 배합냉장(제4-1공정)시켜 여두청국장분말첨가 만두소(제3-1공정)에 배합숙성(제4-1공정)을 만두로 빚어 만두성형(제4공정)되면 증기가열(제5공정)로 제조되는 것이 특징인 쥐눈이 콩 여두청국장분말만두 제조방법Combined refrigeration (Step 4-1) into Yeodu Chungkukjang Powder Dumpling Skin (Step 3-2) and dumpling forming by blending ripening (Step 4-1) into Yeodu Cheongguk Powder added Manduso (Step 3-1) (Fourth step) When the mouse eye is characterized by being produced by steam heating (the fifth step) 제1항에 있어서 : 여두청국장분말을 백분율로 12와 두부 등 일반재료를 82로 채워져 으깨고 다져서 제조되는 만두소(제3-1공정)와The method of claim 1, wherein the dumpling beef (step 3-1) prepared by crushing and crushing it with 12 pieces of Yeodu Cheongguk powder as a percentage and 82 with tofu 여두청국장분말을 백분율로 12와 밀가루 등 일반재료를 82로 채워 산국 등 한방추출물과 혼합된 물을 소량씩 뿌리며 치대고 반죽한 후 하루 냉동시켜 해동하여 제조되는 만두피(제3-2공정)로Filled with 12 pieces of Yeodu Cheonggukjang powder and 82 with general ingredients such as wheat flour, sprinkled with a small amount of water mixed with herbal extracts such as Sangguk, kneaded and kneaded, and then frozen and thawed for one day. 배합숙성(제4-1공정)과 배합냉장(4-2공정)을 거쳐 만두성형(제5공정)과 증기가열(제6공정)로 제조되는 것이 특징인 쥐눈이 콩 여두청국장분말만두 제조방법Method of manufacturing soybean soy bean curd soybean paste powder dumpling characterized by being prepared by dumpling forming (5th step) and steam heating (6th step) through mixing aging (step 4-1) and mixing refrigeration (step 4-2)
KR1020080060562A 2008-06-24 2008-06-24 The fermented soybean powder with the native mousy eye type black bean, thereof its manufacture method KR20080068795A (en)

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Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104472963A (en) * 2014-11-22 2015-04-01 梅顺 Mutton dumpling capable of benefiting heart and preparation method thereof
CN104472965A (en) * 2014-11-22 2015-04-01 梅顺 Kidney-reinforcing dumpling containing pteridium aquilinum and honey and preparation method of dumpling
CN104472964A (en) * 2014-11-22 2015-04-01 梅顺 Sheep liver and oat dumpling with function of moistening dryness and preparation method of sheep liver and oat dumpling
KR20180046732A (en) * 2016-10-28 2018-05-09 채희원 Mandu having glutinous rice skin and making method thereof

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104472963A (en) * 2014-11-22 2015-04-01 梅顺 Mutton dumpling capable of benefiting heart and preparation method thereof
CN104472965A (en) * 2014-11-22 2015-04-01 梅顺 Kidney-reinforcing dumpling containing pteridium aquilinum and honey and preparation method of dumpling
CN104472964A (en) * 2014-11-22 2015-04-01 梅顺 Sheep liver and oat dumpling with function of moistening dryness and preparation method of sheep liver and oat dumpling
KR20180046732A (en) * 2016-10-28 2018-05-09 채희원 Mandu having glutinous rice skin and making method thereof

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