KR20110004948A - Dumpling containing ginseng and mushroom and producing method thereof - Google Patents

Abstract

PURPOSE: Dumplings with ginseng and mushroom, and a producing method thereof are provided to improve the functionality and the palatability of the dumplings. CONSTITUTION: A producing method of dumplings with ginseng and mushroom comprises the following steps: forming dumpling skin; forming a low temperature aged mixture of shiitake, the ginseng, and liriopis tuber; mixing the low temperature aged mixture with meat, and low temperature aging; adding vegetables and seasonings to the mixture to make dumpling stuffing; and molding the dumplings using the dumpling stuffing and the dumpling skin.

Description

Dumplings containing ginseng and mushroom and producing method

The present invention relates to ginseng mushroom dumplings and a method of manufacturing the same, and more particularly, to a dumpling prepared by aging a mixture of shiitake mushroom, ginseng and mammundong in a dumpling place to produce dumplings that are beneficial to health and have improved texture.

Dumplings are made by chopping fish, meat, vegetables, etc. as a main ingredient, and then putting the chopped inside in a flour-kneaded shell. These dumplings are produced in various forms, such as kimchi dumplings, meat dumplings, and seafood dumplings, depending on the ingredients.

In general, dumplings are prepared by mixing various vegetables, meat, tofu, and vermicelli, and then mixing the mixed ingredients with a constant pressure to remove moisture, preparing the stuffing, and adding a predetermined amount of water to the flour to knead the dough. Then, remove the dough by a certain amount of the dough by molding a thin blood to prepare a dumpling skin. The stuffed stuffed ingredients are put into the molded dumpling skin and sealed. Dumplings prepared as described above may be ingested by cooking, such as steaming, boiling, or frying at a high temperature according to the taste of consumers.

However, the conventional dumpling is a series of ingredients constituting the dumpling is limited to the general form of food ingredients, that is, simple foods, it is merely to stimulate the taste, or to feel full with snacks or stock substitutes. .

Therefore, in the modern society where the interest in health is increasing day by day, the development of functional dumplings considering health in order to provide the expectation effect beyond the simple food to the modern people who put priority on health even in the food to eat is actively progressing. .

Patent Application No. 2003-52039 “Dumplings made with horse dumplings”, Patent Registration No. 472664 “Dumplings made with sweet pumpkin”, Patent Application No. 1999-32855 “Prepared with green tea and mugwort Dumplings are being developed.

Patent Publication No. 2005-30721, “Manufacturing method of dumplings made by crushing fermented ginseng,” removes impurities and moisture from 4 to 6 years old ginseng, and adds cooking oil to the fermentation vessel in the ratio of cooking oil: ginseng = 4: 5 to 15 days. After fermentation, the oil is extracted and the remaining ginseng is crushed, and the semi-fluid ginseng, pork chop, onion, and bell pepper are put together and chopped. Then, mixed with ginseng dough and 5% of ginseng oil mixed with flour, kneaded with water and kneaded. Make a round or oval dumpling skin from the kneaded flour, place the ginseng sauce condiment on the blood, seal it, suture it, and steam.

The patent discloses the health benefits and benefits of ginseng due to the effects of ginseng by adding ginseng, but the ginseng is chewed by using a semi-fluid ginseng or ginseng oil.

Therefore, an object of this invention is to provide the dumpling which is beneficial for health.

It is another object of the present invention to provide a dumpling having an improved texture.

In addition, an object of the present invention is to reduce the bitter taste of ginseng to provide dumplings with improved taste.

In order to achieve the above object, the present inventors prepared dumpling skin and prepared dumplings by including low-temperature ripening mixture of shiitake mushroom, ginseng, and mammundong in dumplings.

In addition, the present inventors prepared shiitake mushroom and ginseng dumplings improved in texture by ingesting finely without adding in the form of powder or extract.

In addition, the present inventors prepared ginseng mushroom dumplings as a health food that can be ingested regardless of the constitution by mitigating the hot properties of ginseng by mixing hot ginseng and cold ginmundong.

In addition, the present inventors prepared shimano mushrooms, ginseng, and Macmundong by first low-temperature aging and low-temperature aging of the low-temperature aging mixture with lean meat used in dumplings to produce a dumpling with improved taste and aroma.

Dumplings of the present invention obtained as described above was significantly reduced the bitter taste of ginseng.

In addition, the dumplings of the present invention has a chewy taste due to the mixture of shiitake mushroom, ginseng and mammundong, improved texture.

In addition, the dumpling of the present invention prevents the destruction of saponin, which is the main component of ginseng due to the mixture of shiitake mushroom, ginseng and mammundong provides a dumpling that is beneficial to health.

The present invention is a process for preparing a dumpling skin; Mixing the shiitake mushroom, ginseng, and macmundong at low temperature; Incorporating a mixture of low temperature ripened shiitake mushrooms, ginseng, and macmundong into dumplings; It relates to a ginseng mushroom dumpling prepared by placing a dumpling cow on top of the dumpling skin and forming a dumpling.

In addition, the present invention is characterized in that the mixture of shiitake mushroom, ginseng, ganmundong at low temperature for 1 to 10 ℃ for 7 to 15 days.

In addition, the present invention is characterized in that the shiitake mushroom and ginseng is finely chopped without powdering or manufacturing in the form of extract.

In addition, the present invention is characterized in that the mixture of shiitake mushrooms, ginseng and mammundong at low temperature in a charcoal container or a container containing charcoal.

Ginseng is a representative nutrient tonic that has been used for a long time, and many pharmacological studies have been made on its components. Ginseng has various effects such as improving hyperlipidemia, enhancing liver function, antistress effect, enhancing immunity, improving brain function, anticancer effect, and playing a role in maintaining homeostasis of the human body.

Ginseng can be divided into ginseng, white ginseng, red ginseng, black ginseng according to the processing method. Ginseng is a fresh ginseng that contains a large amount of moisture harvested from the field. It is known to be dry ginseng, red ginseng steamed one to three times at high temperature with steam, and black ginseng that has undergone nine steaming processes.

Ginseng is excellent as above and is widely used as a medicine for home use because it is easy to obtain, but it is difficult to preserve for a long time, and there is no special processed food except in the form of extract or raw ginseng, and it is consumed because it has a bitter taste. Was uncomfortable.

Shiitake mushrooms contain a lot of protein, fat and sugar. Vitamins contain vitamins B1, B2 and niacin. Vitamin B1 and B2 content is almost twice that of other vegetables. The minerals contained in shiitake mushrooms contain the most calcium and phosphorus, as well as iron, the hemoglobin-producing iron in the blood that carries oxygen. In addition, shiitake mushrooms have anticancer and anticancer effects, prevent hepatitis and arteriosclerosis, prevent lung diseases and gastrointestinal diseases, enhance viral immunity, promote the production of antibodies, lower cholesterol, autonomic nerve stabilization, blood lipid control, and red blood cell enhancement. And the like.

Macmundong is sweet in taste and slightly cold in nature. The components are mainly monosaccharides and low molecular weight polysaccharides, mainly composed of glucose, fructose and sucrose. It acts on menopause, heart, and stomach to protect the sound, melt the lungs, lower the heat and pee well, and remove the heat of the stomach. . In pharmacological experiments, there is a strong heart, diuretic, weak phlegm, coughing, nutrition, inhibitory effect, pulmonary tuberculosis, chronic bronchitis, diabetes is also effective. Macmundong can be drunk as a tea, soaked in alcohol, or cooked with chicken.

The present invention relates to ginseng mushroom dumplings containing shiitake mushrooms, ginseng and Macmundong in dumplings.

The ginseng mushroom dumpling manufacturing method of the present invention will be described in detail.

First, the flour is mixed with sugar, salt, baking powder and / or dry yeast and water to make a flour dough, and the dough is thinly pressed to make dumplings. At this time, it is also possible to add and mix a variety of natural ingredients, such as mulberry leaves, white lotus, green tea, sweet pumpkin to the dough to improve the taste and aroma.

Shiitake mushrooms, ginseng and Macmundong are chopped to 2-4mm and mixed at 1-10 ℃ for 7-15 days at low temperature. The pulsed dong may be minced, but may be prepared by extracting using hot water or a soluble organic solvent of ethanol, ethyl acetate, nucleic acid, diethyl ether, or may be used in powder form.

Shiitake, ginseng, and mammundong are preferably mixed at a ratio of 8 to 10: 2 to 3: 2 to 3, respectively, considering the harmony of taste, aroma, and ingredients.

Mixture of shiitake mushrooms, ginseng and mammundong is preferably aged in a charcoal container or a container containing charcoal. Alternatively, it can be aged with charcoal in a refrigerator to keep it at a low temperature.

Next, to prepare dumplings, add the mixture of shiitake mushrooms, ginseng, and ganmundong, which have been low-temperature aged to seasoned lean meats such as pepper, sugar, and salt, and then aged at low temperature for 1 to 10 ° C for 3 to 6 hours. Seasonings are made with seasoning.

Preferably, the mixture of shiitake mushrooms, ginseng and mackmundong and the mixture of lean meat, vegetables and various seasonings are mixed in a weight ratio of shiitake mushrooms, ginseng and mackmundong mixtures: lean meat, vegetables and various seasoning mixtures = 12-16: 84-88. . Too much shiitake mushrooms, ginseng, or mammundong do not have the unique taste of dumplings. Too little shiitake, ginseng, or ginseng does not give the flavor, taste, or texture of mushrooms and ginseng.

Ginseng mushroom dumplings are prepared by placing dumplings mixed with shiitake mushroom, ginseng, and mammundong on the top of the dumpling skin.

Hereinafter, the configuration of the present invention will be described in more detail with reference to the following examples. However, the scope of the present invention is not limited only to the description below.

Example 1 Dumpling Skin Manufacturing Process

75 wt% of flour, 0.8 wt% of sugar, 0.8 wt% of salt, 1.7 wt% of baking powder, 1.7% of dry yeast, and 20 wt% of water were kneaded.

The dough was thinly pressed to a thickness of 1 to 3 mm to form a dumpling skin.

Example 2 Preparation Process of Low Temperature Aging Mixture of Shiitake, Ginseng, and Macmundong

Shiitake mushrooms and ginseng were chopped to 3mm, and McMoon-dong was dried and powdered. Shiitake: Ginseng: Macmundong was mixed in a 10: 2-3: 2-3 weight ratio and aged in a refrigerator maintained at 5 ° C in a charcoal container for 10 days.

Example 3 Dumpling Preparation Process

The mixture of shiitake mushrooms, ginseng, and mammundong, which were aged at low temperatures, was first mixed with pepper, sugar, salt, and seasoned lean meat, and aged at low temperature for 5 hours at 5 ° C. Then, vegetables and various seasonings were added to the final dumplings. At this time, the mixing ratio of the low-temperature ripened shiitake mushroom, ginseng, and McMoon-dong mixture 13: lean meat, vegetables and various seasonings 87 was mixed.

Example 4 Dumpling Forming Process

The ginseng mushroom dumpling of the present invention was formed by placing the dumpling stuffing of Example 3 on top of the dumpling skin of Example 1.

Comparative Example 1

The process of Example 2 of Examples 1 to 4 was carried out in the same manner as in Example 3 except that only the lean meat, vegetables and various seasonings were mixed to prepare dumplings.

Comparative Example 2

Except for mixing shiitake mushrooms and ginseng in Example 2 of Example 1 to 4 and low-temperature aging to mix in dumplings in Example 3 was carried out in the same manner.

Comparative Example 3

Except for mixing ginseng and mammundong in Example 2 of Example 1 to 4 and low-temperature aging to mix in dumplings in Example 3 was carried out in the same manner.

Experimental Example: Sensory Test

The ginseng mushroom dumpling and the comparative examples 1, 2, and 3 of the present invention prepared by the method of Examples 1 to 4 were selected for 30 men and women aged 10 to 60 and subjected to sensory tests for aroma, taste, and texture. The results are shown in Table 1 below.

division incense flavor Organization
Examples 1-4
(Invention) 10-20s (n = 10) 3.7 3.6 3.8 30 ~ 40s (n = 10 3.6 3.7 3.8 50 to 60 cars (n = 10) 3.7 3.7 3.6
Comparative Example 1
(General dumplings) 10-20s (n = 10) 2.0 2.3 2.1 30 ~ 40s (n = 10 1.8 2.5 2.3 50 to 60 cars (n = 10) 2.1 2.1 2.4
Comparative Example 2
Shiitake, Ginseng 10-20s (n = 10) 3.3 2.8 3.6 30 ~ 40s (n = 10 3.1 3.0 3.7 50 to 60 cars (n = 10) 3.2 2.8 3.6
Comparative Example 3
(Ginseng, Macmun-dong) 10-20s (n = 10) 3.3 3.4 3.1 30 ~ 40s (n = 10 3.5 3.2 3.0 50 to 60 cars (n = 10) 3.4 3.2 3.1

(Very good: 4, good: 3, moderate: 2, bad: 1)

As shown in Table 1, ginseng mushroom dumplings of Examples 1 to 4 showed a higher value in the aroma, taste, and texture than Comparative Examples 1, 2, and 3. The fragrance of Examples 1 to 4 was higher than that of Comparative Example 1 and showed similar values to Comparative Examples 2 and 3. Examples 1 to 4 and Comparative Examples 2 and 3 contained ginseng in dumplings, and received a good score compared to the dumplings of Comparative Example 1 for the fragrant aroma of ginseng. Comparative Example 2, which does not contain the pulsed copper, was slightly lower in flavor and taste than Comparative Example 3, which contained the pulsed copper.

Comparative Example 2 received a lower score in taste compared to Examples 1 to 4 and Comparative Example 3, Comparative Example 2 was rejected due to the bitter taste of ginseng, but in Example 1 to 4 and Comparative Example 3 contains the grammundong Reduced the bitter taste of ginseng.

The textures of Examples 1 to 4 and Comparative Example 2 were higher than those of Comparative Examples 1 and 3, but the shiitake mushrooms and ginseng were chopped without adding them in the form of powder or extract, and the chewy texture of shiitake mushrooms and ginseng was well felt. Seems to be.

As a result, the ginseng mushroom dumpling of Example 4 had improved texture due to the fragrant aroma and shiitake mushrooms of ginseng, compared to general dumplings, and the problem caused by the bitter taste of ginseng was solved by adding low-temperature ripening by adding mungdong.

The conventional ginseng dumplings that used ginseng in the form of extract or powder in dumplings can feel the aroma of ginseng, but could not feel the crispy texture.

However, in the present invention, the ginseng and shiitake mushrooms are sliced finely into 2 to 4 mm in size to preserve the texture, and by adding mackmun-dong to low-temperature aging in a charcoal container, the bitter taste unique to ginseng is reduced to make the bitter taste and texture of ginseng. In addition, the ginseng mushroom dumplings were very excellent in terms of nutrition, taste and aroma by adding shiitake mushroom's unique flavor and chewy texture.

Claims (9)

Manufacturing dumpling skin; Preparing a low-temperature aging mixture of shiitake mushrooms, ginseng, and macmundong; Adding a mixture of shiitake mushroom, ginseng, and mammundong to a lean meat for low temperature aging; Preparing a dumpling beef by adding vegetables and various seasonings to the mixture of the low-temperature ripened shiitake mushroom, ginseng, and macmundong and lean meat; The ginseng mushroom dumpling manufacturing method comprising the step of placing the prepared dumpling cow on the dumpling skin and forming a dumpling. Manufacturing dumpling skin; Preparing a low-temperature aging mixture of shiitake mushrooms, ginseng, and macmundong; Preparing a dumpling beef by aging the mixture of shiitake mushrooms, ginseng, and mammundong at low temperature by adding lean meat, vegetables, and various seasonings; The ginseng mushroom dumpling manufacturing method comprising the step of placing the prepared dumpling cow on the dumpling skin and forming a dumpling. The method according to claim 1 or 2, The low-temperature aging process of shiitake mushrooms, ginseng and mammundong is a method for producing ginseng mushroom dumplings, characterized in that the low-temperature aging 7 ~ 15 days at 1 ~ 10 ℃. The method according to claim 1 or 2, The low temperature aging is carried out in a container containing a charcoal component or ginseng mushroom dumpling manufacturing method characterized in that it is carried out together with the charcoal. The method according to claim 1 or 2, A low-temperature aging mixture of shiitake mushrooms, ginseng and mammundong and lean meat, vegetables and various seasonings are mixed in a weight ratio of 12-16: 84-88. Ginseng mushroom dumplings prepared by dumpling skin and the low-temperature ripening mixture of shiitake mushrooms, ginseng and mackmundong with lean meat, vegetables and various seasonings to prepare dumpling stuffing and wrapped with the dumpling skin. The method according to claim 6, The shiitake mushroom, ginseng and mammundong ginseng mushroom dumplings, characterized in that aged for 1 to 10 ℃ low temperature for 7-15 days. The method of claim 7, The low temperature aging is carried out in a container containing charcoal or ginseng mushroom dumplings, characterized in that it is carried out in a cold room. The method according to claim 6, The low-temperature aging mixture of shiitake mushrooms, ginseng and mammundong and lean meat, vegetables and various seasonings are mixed in a weight ratio of 12 ~ 16: 84 ~ 88 ginseng mushroom dumplings.