KR20100104152A - A single mandu wrapper and composition of the same - Google Patents

A single mandu wrapper and composition of the same Download PDF

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KR20100104152A
KR20100104152A KR1020090022362A KR20090022362A KR20100104152A KR 20100104152 A KR20100104152 A KR 20100104152A KR 1020090022362 A KR1020090022362 A KR 1020090022362A KR 20090022362 A KR20090022362 A KR 20090022362A KR 20100104152 A KR20100104152 A KR 20100104152A
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dumpling skin
dumplings
dumpling
present
mixture
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KR1020090022362A
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Korean (ko)
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KR101124666B1 (en
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성창호
성창진
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주식회사 명인에프엔비
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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
    • A23L7/196—Products in which the original granular shape is maintained, e.g. parboiled rice
    • 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

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

Abstract

PURPOSE: A dumpling skin with the extended expiration dates, and a manufacturing method thereof are provided to prevent the breakage of the dumpling skin, and to secure the thin and uniform thickness of the dumpling skin. CONSTITUTION: A manufacturing method of a dumpling skin comprises the following steps: mixing strong powder and medium flour in a weight ration of 1:2; adding water, salt, and cooking oil to the mixture; vacuum-kneading the mixture; compressing the paste with a roller, and powdering the paste with corn starch powder; and cutting the powdered dumpling skin.

Description

낱개 만두피 및 그 조성물{A single mandu wrapper and composition of the same}A single mandu wrapper and composition of the same}

본 발명은 주식 또는 간식용 만두제조에 사용되는 만두피 즉, 낱개 만두피와 그 조성물에 관한 것이다.The present invention relates to a dumpling skin, i.e., an individual dumpling skin and a composition thereof, used in the manufacture of dumplings for stocks or snacks.

만두는 만두속을 만두피에 투입하여 증숙한 다음 취식할 수 있는 가공식품이다. 일반적으로 만두피는 밀가루내 도금, 계란 등을 첨가하여 물과 함께 혼합하여 반죽한다음 밀대로 밀어 적절한 두께의 원형상으로 제조된다.Dumplings are processed foods that can be steamed by putting dumplings in steamed dumplings. In general, the dumpling skin is mixed with water by adding plating, eggs, etc. in flour, and then kneaded with a wheat flour to prepare a round shape of appropriate thickness.

이와같은 낱개 만두피는 주재가 밀가루(소맥분)이며 활성글루텐에 의해 비교적 단시간에 경화된 만두속을 넣어 만두를 제조하는 과정에서 만두피가 터지거나 요리시 만두모양이 변하거나 또는 2겹이상 낱개피가 겹쳐 보관, 유통하는 과정에서 용이하게 접착되어 사용상 문제점이 생기는 경우가 허다하였다. 이러한 경우에 목적하는 제품을 제조하기 위하여 만두피 제조용 밀가루반죽을 현장에 직접제공하여 매장에서 직접 낱개피를 제조하는 사례가 발생하였다.These dumpling skins are flour (wheat flour), and the dumplings are broken during the manufacturing process of dumplings, which are cured in a relatively short time by active gluten, and the shape of the dumplings change during cooking, or two or more layers of skin are overlapped. In the process of storage and distribution easily adhered in many cases a problem occurs in use. In this case, in order to manufacture the desired product, there was a case in which individual dough was prepared directly at the store by providing flour dough for making dumpling skin.

다색 만두피제조에 관하여는 국내 공개특허 제1998-69005호에 개시되어 있고 키토산이 첨가된 만두피는 국내 공개특허 제2000-24944호에, 생감자분말과 양파즙을 첨가한 만두피는 국내 공개특허 제2002-8100호에 각각 개시되어 있으나 본원 발명과는 그 목적을 전혀 달리하고 있다. 또, 만두의 터지는것을 방지하고 쫄깃쫄깃한 맛을 내기 위하여 합성글루텐을 첨가한 만두피에 대하여는 국내 공개특허 제2000-24944호 외에 국내 특허등록 제10-561093호에 개시되어 있다.Regarding the production of multi-color dumpling skin, it is disclosed in Korean Laid-Open Patent No. 1998-69005, and the dumpling skin in which chitosan is added is disclosed in Korean Laid-open Patent No. 2000-24944. Although disclosed in 8100, the object of the present invention is completely different. In addition, the dumpling skin in which the synthetic gluten is added to prevent the dumpling from popping and give a chewy taste is disclosed in Korean Patent Registration No. 10-561093 in addition to Korean Patent Publication No. 2000-24944.

본 발명은 상기 종래의 상기 낱개 만두피 제조 및 만두 요리과정에서의 문제점을 해결하기 위하여 안출한 것으로 만두피가 만두속을 넣거나 요리과정에서 터지지 않는데 그 목적이 있다.The present invention has been made in order to solve the problems in the conventional manufacturing of the individual dumpling skin and dumpling cooking process is to put the dumpling skin in the dumplings or burst during the cooking process.

본 발명의 다른 목적은 낱개 만두피를 프랜차이즈매장에 일정량씩 접착하여 운반, 보존하여도 낱개피가 접착하지 않도록 하는데 있다.It is another object of the present invention to prevent the individual skin from adhering even if the individual dumplings are adhered to the franchise store by a certain amount and transported and stored.

본 발명의 상기 목적은 낱개 만두피 반죽물의 조성을 소맥강력분과 중력분의 혼합비를 무게대비 1:2의 비율로 하고, 정수(H2O)를 상기 밀가루 무게대비 28%수준으로 하며, 나머지를 소금과 식용유를 첨가하므로써 달성하였다.The object of the present invention is to make the composition of the individual dumpling skin dough ratio of 1: 2 to the weight of wheat flour and gravity, the ratio of the purified water (H 2 O) to 28% of the weight of the flour, the rest of salt and cooking oil Achieved by adding

또, 상기 본 발명 낱개 만두피 조성물은 진공반죽기를 사용하여 진공상태에 서 고속3분간 혼화한 후 저속3분간 혼화반죽하는 공정을 통하여 본 발명의 목적을 달성하였다.In addition, the present invention, the individual dumpling skin composition achieved the object of the present invention through a step of mixing the mixture at high speed for 3 minutes in a vacuum state using a vacuum dough machine and then mixing for 3 minutes at low speed.

이밖에도 본 발명의 상기 목적은 반죽이 완료된 후 5단롤러를 통과시킨 즉시 양면에 옥수수전분으로 타분하여 지름 6.8cm, 무게 6.5g, 수분함량 37%의 낱개 만두피를 제조함으로써 달성하였다.In addition, the above object of the present invention was achieved by producing a single dumpling skin of diameter 6.8cm, weight 6.5g, moisture content 37% by starch with corn starch on both sides immediately after passing the five-stage roller after the dough is completed.

최종 만두의 낱개 만두피는 수분함량 37%로 양방향탄성을 가지는 특성이 있으므로 유통기한이 여름10일, 겨울15일 이상이며 낱개 만두피가 접착되거나 만두소를 넣어 만두성형시 터지거나 가열요리과정에서 변형이나 터지지 않는 장점이 있다.Since the final dumplings have a characteristic of bidirectional elasticity with 37% moisture content, the shelf life is over 10 days and 15 days in winter, and the individual dumpling skins are glued or put into dumplings to make dumplings or deform or burst during the cooking process. There are advantages.

본 발명은 냉장용 낱개만두피를 제공하는 효과가 있고, 얇고 균일한 두께의 터지거나 접착이 안되는 만두피를 제공하는 뛰어난 효과가 있을뿐만 아니라 최적수분함량을 찾아 제공함으로써 상하좌우 방향의 탄성이 있으며 따라서 유통기한을 최대한 연장하고 특히 하기유통을 가능하게 한 뛰어난 효과가 있다. 이하, 본 발명의 구체적인 기능적구성 및 적용을 상세히 설명한다.The present invention has the effect of providing a single piece of scalp for refrigeration, has an excellent effect of providing a popping or non-adhesive dumplings of thin and uniform thickness, as well as find the optimum moisture content elasticity in the up, down, left and right directions and thus circulation There is an excellent effect of extending the deadline as much as possible, especially the following distribution. Hereinafter, specific functional configurations and applications of the present invention will be described in detail.

본 발명은 강력분과 중력분의 밀가루를 배합, 혼화공정과 물, 소금, 식용유 첨가공정과 진공 반죽기를 이용하여 진공반죽하는 공정 및 롤러통과 즉시 타분하는 공정으로 구성된다.The present invention is composed of a mixture of strong and gravity flour, mixing, mixing with water, salt, cooking oil and vacuum kneading process using a vacuum kneader, and immediately pass through the roller barrel.

제1단계 : 강력분과 중력분의 배합비 선택, 혼화공정Step 1: Selecting the Mixing Ratio of Strong and Gravity Components, and Mixing Process

본 발명 만두 낱개피용 소맥분의 가장 바람직한 배합비는 무게비로 강력분 : 중력분은 1:2이다. 강력분 20kg에 중력분 40kg을 호퍼에서 배합하여 만두피조성물 전체 100중량부에 대하여 70중량부로 하였다. 강력분과 중력분이 1:2이하인 경우는 점착이 잘되고 1:2이상의 경우에는 글루텐에 의하여 잘 터지는 경향이 있었다.The most preferable compounding ratio of the wheat flour for dumplings of the present invention is a weight ratio of 1: 2. 20 kg of the strong component and 40 kg of the gravity component were blended in a hopper to make 70 parts by weight based on 100 parts by weight of the whole dumpling composition. If the strength and gravity were less than 1: 2, the adhesion was good, and if it was more than 1: 2, the gluten tended to burst.

제2단계 : 물, 소금, 식용유의 첨가공정Second step: adding water, salt and cooking oil

상기 밀가루 배합조성물 무게대비 29중량부의 순수 정수(H2O) 17.54L에 소금(Nacl) 0.35중량부인 2.1kg, 식용유 0.65중량부인 3.9kg을 혼합하여 상기 밀가루에 첨가하였다.17.54 L of pure purified water (H 2 O) to 29. parts by weight of the flour mixture composition was mixed with 2.1 kg of 0.35 parts by weight of salt (Nacl) and 3.9 kg of 0.65 parts by weight of cooking oil.

제3단계 : 진공반죽공정Step 3: vacuum kneading process

상기 제2단계 공정을 마친 밀가루와 첨가물의 혼합물을 진공반죽기를 이용하여 진공상태에서 100RPM의 고속에서 3분간 반죽 후 다시 30RPM의 저속에서 3분간 반죽하였다.The mixture of the flour and the additive after the second step was kneaded for 3 minutes at a high speed of 100 RPM in a vacuum state using a vacuum dough machine and then kneaded for 3 minutes at a low speed of 30 RPM.

제4단계 : 로울러 압착 및 옥수수전분 타분 공정Fourth step: roller compaction and corn starch processing

반죽이 완료된 반죽물을 5단 로울러에 통과시켜 압착하여 밀어나오는 만두피의 양면에 즉시 옥수수전분으로 타분한다.The dough is finished and passed through a five-stage roller and immediately starched with corn starch on both sides of the pressed dumpling skin.

제5단계 : 절단공정Step 5: cutting process

지름 6.38cm, 무게6.5g의 낱개로 절단하며 최종 낱개피의 수분함량은 37%가 가장 바람직하였다.6.38cm in diameter and 6.5g in weight were cut into pieces and the final moisture content of 37% was the most desirable.

상기와 같이 가공되는 본 발명 만두피의 특징은 탄성유지와 만두를 찌는 과정에서 모양이 변형되거나 터지는것을 방지하기 위해 첨가하는 식물성단백질인 활성글루텐을 사용할 필요가 없다는데 그 특징이 있다.The characteristics of the present dumpling skin processed as described above is characterized in that it is not necessary to use an active gluten which is a vegetable protein added in order to prevent deformation or bursting in the process of steaming the elastic oil and dumplings.

본 발명은 만두낱개피 제조시 밀가루 반죽시 공기가 반죽물에 혼화되지 않도록 진공상태에서 반죽하는데 그 특징이 있다.The present invention is characterized in that kneading in a vacuum state so that air is not mixed with the dough during flour kneading the production of dumplings.

본 발명의 또 다른 특징은 로울러 통과후 즉시 옥수수전분으로 반죽의 양면을 타분하므로써 첨착성을 낮추어 늘어붙는것이 없다는 특징이 있다.Another feature of the present invention is characterized by the fact that there is no sticking by lowering the adhesion by starving both sides of the dough with corn starch immediately after passing through the roller.

본 발명 만두 낱개피는 진공상태에서 반죽하여 된 것으로써 반죽물에 공기함유량이 적어 수분함량이 37%에 이르지만 양방향 탄성이 뛰어나다는 특징이 있다.Dumplings of the present invention is made by kneading in a vacuum state, the air content in the dough is less, the moisture content reaches 37%, but it is characterized by excellent bidirectional elasticity.

(실시예1)Example 1

강력분 밀가루와 중력분 밀가루를 무게비 1:2로 하여 60kg을 칭량하고 밀가루 무게대비 29중량부에 해당하는 17.54L의 정수(H2O)를 첨가한 다음 소금(Nacl) 0.35중량부인 2.1kg, 식용유 0.65중량부 3.9kg을 혼합하였다.Weigh 60kg with strong flour and gravity flour with a weight ratio of 1: 2, add 17.54L of purified water (H 2 O) corresponding to 29 parts by weight of wheat flour, add 2.15 parts of salt (Nacl), 2.1kg, cooking oil 0.65 3.9 kg by weight were mixed.

상기 밀가루와 첨가물의 혼합물을 진공반죽기를 이용하여 진공상태에서 고속3분간 반죽후 저속으로 3분간 더 반죽시켰다.The mixture of the flour and the additive was kneaded at high speed for 3 minutes in a vacuum state using a vacuum dough machine and further kneaded at low speed for 3 minutes.

상기 3단계 반죽물을 통상의 5단 로울러 호파에 넣어 통과시켜 압착하되 밀어나오는 만두피의 양면에 즉시 옥수수전분을 타분하였다.The three-stage dough was put into a conventional five-stage roller hopper to squeeze, but immediately corn starch on both sides of the extruded dumpling skin.

옥수수전분이 타분되어 나오는 만두피의 두께는 0.7mm로 압출하면서 지름 6.8cm, 무게 6.5g, 수분함량 37%의 낱개 만두피로 절단하였다.The thickness of the dumpling skin from which corn starch was starved was extruded to 0.7mm and cut into individual dumpling skins of diameter 6.8cm, weight 6.5g, and moisture content of 37%.

[실험예][Experimental Example]

본 발명 방법에 따라 제조한 낱개 만두피로 만든 만두와 국내 시장 점유율이 높은 P사의 만두피로 만든 만두를 각각 만두속이 터지는 정도를 실험하였다.Dumplings made of individual dumplings made according to the present invention and dumplings made of dumplings made of P company with a high domestic market share were tested.

실험의 편의상 각각 만두 100개(실험군 100개, 대조군 P사 제품 100개)를 만들어서 실험한 결과는 다음 표1과 같다.For the convenience of the experiment, each of 100 dumplings (100 experimental groups, 100 products of the control company P) was made and the results are shown in Table 1 below.

[표 1] 조사결과[Table 1] Survey Results

실험구분Experiment 눌러붙은 것(개수)Pressed (the number) 터진 것(개수)Exploded 본 발명 만두(실험군)The present dumplings (experimental group) 00 00 대조구(P사)Control (P Company) 77 66

[주] 실험군과 대조군 제품의 낱개 만두피 50개씩을 비닐로 포장후 적층하여 24시간 방치한 결과, 낱개 만두피의 눌러붙은 숫자(개수)를 조사하고, 상기 만두피를 이용하여 만두를 끓인 결과 만두피가 터진 숫자(개수)를 조사하여 표시하였다.[Note] As a result of wrapping 50 pieces of individual dumplings of the experimental group and the control product with vinyl and laminating them for 24 hours, the pressed numbers (numbers) of the individual dumplings were examined and the dumplings were boiled using the dumpling skins. The numbers (numbers) were examined and displayed.

이상 설명한 바와 같이 본 발명은 낱개 만두피가 눌러붙지 않고 터지지 않는 효과가 있으므로 식품가공산업상 매우 유용한 발명인 것이다.As described above, the present invention is a very useful invention in the food processing industry because the individual dumpling skin does not stick and does not burst.

도1은 본 발명 낱개 만두피 제조공정을 도시한 다이어그램이다.1 is a diagram showing a manufacturing process of individual dumpling skin of the present invention.

도2는 본 발명에 따른 낱개 만두피로 제조하여 속이 터지지 않은 만두를 보인 사진도이다.Figure 2 is a photograph showing the dumplings do not burst by making a single dumpling skin according to the present invention.

Claims (2)

강력분과 중력분을 1:2의 비율로 배합하여 혼화하는 단계;Mixing the strong and gravity components in a ratio of 1: 2 and mixing them; 상기 밀가로 혼합물에 물, 소금 및 식용유를 첨가하는 단계;Adding water, salt and cooking oil to the mixture with the mill; 상기 배합물을 진공반죽하는 단계;Vacuum kneading the blend; 상기 반죽된 반죽물을 로울러로 압착한 후 즉시 압착된 만두피를 옥수수전분으로 타분하는 단계; 및Compressing the kneaded dough with a roller and immediately squeezing the compressed dumpling skin with corn starch; And 상기 타분된 만두피를 절단하는 단계Cutting the pulp dumplings 로 이루어진 것을 특징으로 하는 만두피 제조방법.Dumpling skin manufacturing method characterized in that consisting of. 상기 제1항의 방법으로 제조되어 옥수수전분이 타분되고 수분함량이 37%인 것이 특징인 만두피.The dumpling skin, which is prepared by the method of claim 1, wherein the corn starch is starved and the moisture content is 37%.
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KR20220087188A (en) * 2020-12-17 2022-06-24 재단법인 베리앤바이오식품연구소 Manufacturing method of dumpling skin containing rice protein

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CN104336418B (en) * 2014-10-20 2017-03-29 尹涛 A kind of manufacture method of Open-top boiled dumpling
CN104996900A (en) * 2015-08-23 2015-10-28 徐伟明 Frost cracking resistant dumpling wrapper and preparation method thereof
CN104996893A (en) * 2015-08-23 2015-10-28 徐伟明 Dumpling wrapper for steamed dumplings and preparation method of dumpling wrapper

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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20220087188A (en) * 2020-12-17 2022-06-24 재단법인 베리앤바이오식품연구소 Manufacturing method of dumpling skin containing rice protein

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