KR20140021905A - Manufacturing method of non-glutinous rice dumpling - Google Patents

Abstract

The present invention relates to a method for producing a dumpling using non-glutinous rice as a main material and produces a dumpling by using a dumpling wrapper which is produced by inducing a change in a property of matter of non-glutinous rice by dipping non-glutinous rice into hot water, in which malt or amylase is added, and fermenting the non-glutinous rice and punching after grinding/steaming or kneading the non-glutinous rice with hot water. The present invention can produce a dumpling which is good for frying as explosion or bursts are not generated when frying the dumpling wrapper and which can maintain crispy texture without a hardening phenomenon becoming hardened after frying. The present invention satisfies customers' desires by adding a new flavor different from the texture of an existing dumpling using flour as a main material. Furthermore, the dumpling of the present invention may have various colors and can obtain the application of materials by mixing various natural aromatics, cereals, nuts, cheese, fruits, and vegetables. Also, the present invention can obtain an excellent keeping quality as the dumpling can be distributed or kept while being frozen for a long term or refrigerated for a middle term. [Reference numerals] (AA) Dipping non-glutinous rice in hot water, pretreating by fermentation; (BB) Pretreating raw ingredients for stuffing; (CC) Separating from water; (DD) Grinding the non-glutinous rice; (EE) Adding and mixing subingredients; (FF) Steaming the rice and mixed ingredients; (GG) Kneading; (HH) Cutting and mixing the raw ingredients for stuffing; (II) Shaping dumplings; (JJ) Cooling; (KK) Coating with batter; (LL) Measuring and packaging

Description

{Manufacturing method of non-glutinous rice dumpling}

More particularly, the present invention relates to a method for manufacturing dumplings, and more specifically, dumplings mixed with dumplings, vegetables, meat, tofu, and bean curd using 100% rice as a main ingredient are put in a dumpling machine together with dumplings, To a process for producing dumplings which are not easily hardened or hardened after cooking.

In general, dumplings are the largest group of frozen processed foods except for processed foods such as meat, agricultural products, and ice cream.

Most of the existing dumplings are made with dumplings made mainly of flour, so when it is called dumplings, it is reminiscent of dumplings made of flour dough. In the dough of the flour dough, the dumplings mixed with vegetables, meat, tofu, and the dough are mixed with each other according to the customers 'preferences, so that the product satisfies consumers' taste with products such as dumplings, steamed dumplings, and fried dumplings. All of the products that make up these diverse and extensive sizes of dumplings are based on flour dough.

Recently, a small amount of rice flour has been added to flour dough for some products. However, the specific gravity of rice flour is limited to 10 ~ 30% of wheat flour. In this case, most of the rice flour is added with starch and gluten It is true. When the rice flour content of the dumpling is increased, it is difficult to form the dumpling because the dumpling of the dumpling flour is not well combined with the dumpling, so that the ratio of gluten free rice can not be increased.

In addition, even if you make steamed dumplings of 100% rice flour by making steam or cooked rice dumplings, if you put them into a screw dumplings molding machine, due to the viscosity and stickiness of the cooked dumplings, excessive load is applied to the dumpling molding machine, There is a limitation and a problem that it is necessary to make a special dumplings molding machine, and even if the dumplings are manufactured by this method, the finished product is fried in edible oil due to inherent characteristics of rice when the dumplings are cooked, And the meaning as finished food was lost. Of course, even when making steamed dumplings or water dumplings, the nature of sticking to the dumplings and the looseness of the dumplings are so severe that they still expose their limitations as finished products.

Thus, in the present industry, the above-mentioned problem is that the dumplings product market mainly made of rice is extremely poor in addition to a method of adding a small amount of rice flour to raw flour.

Although the conventional industry tried to make dumplings and dumplings using rice as a main ingredient, they failed to form dumpling dumplings made from 100% rice. Korean Patent No. 10-1038164, "A method of manufacturing dumpling dumplings based on rice flour "Is a rice dough made by adding rice starch to wheat flour mixture, and when it is put into a screw type dumpling machine, when the dumpling is formed, due to the high viscosity of the rice dough and sticky and sticking properties, Even if some finished products are made using rice dough, if the rice is used as the main raw material, it is exposed to the inherent limit of the inherent properties of rice which is hardened and hardened immediately after frying. In addition, the 10-1038164 production method patent is intended for the main purpose of preventing the peeling of the dumplings when the existing flour dumplings are thawed during the distribution process and the cooking process. However, In the case of rice dumplings in the manufacturing method, it is easy to harden or harden due to the inherent physical properties of the rice at the cooking time of the cooking oil or the oven used in the cooking oil frying. Especially, It does not meet the configuration requirements.

As such, in the case of dumplings made with rice, especially fried dumplings and oven-cooked dumplings, due to such limitations, the product is not complete and the consumer's preference is low and the market formation is very low. Even though the application of 100% rice is difficult and it is possible to apply 100% rice, it was a reality in the industry that it was difficult to overcome the limitation of the inherent property of rice.

In order to solve the above problems, the inventor of the present invention has found that the above-mentioned dumplings product market has more excellent frying applicability than conventional dumplings and flour dumplings using the same as the main flour, In order to meet the high expectations of consumers for dumplings, it is not easy to harden or harden even after cooking without exploding or bursting. Therefore, 100% The present inventors have developed a method for manufacturing dumplings using dumplings as a main ingredient, and have completed the present invention based on this.

The main object of the present invention is to provide a method of manufacturing a dumpling having 100% rice, which is hardly hardened and hardened in a short time even after frying, as a main raw material of dumplings, .

It is still another object of the present invention to provide a method for producing a fermented rice flour by mixing one or more of wheat flour mixed with wheat flour or wheat flour, wheat flour, nuts, cheese, fruits and vegetables powder containing natural pigments or functional ingredients such as trehalose, And a method of manufacturing dumplings by using dumplings having various applicability prepared by punching by adding additives.

It is still another object of the present invention to provide a dumpling produced by the above-described manufacturing method.

The present invention overcomes the limitation of limited addition of rice content in the manufacture of dumplings, and there is no problem even if a conventional universal dumpling machine is used for manufacturing dumplings made of 100% of rice without cooking or starch and supplementary additives such as gluten It is characterized by overcoming the limitation of physical property and texture dropping phenomenon at the time of frying the finished product and improving its frying suitability and texture compared to the existing dumpling product.

The purpose of the present invention is to satisfy consumers' desire for increased consumption by promoting the consumption of rice which is remained in domestic farming reality and manufacturing products having superior physical properties and texture compared to conventional dumplings of flour products.

Other objects and advantages of the present invention will become more apparent from the following detailed description of the invention, claims and drawings.

Method for producing dumplings using the non-glutinous rice of the present invention, the pre-treatment of the fermented non-glutinous rice soaked in hot water added with malt or amylose, the step of pulverizing the powder of the fermented non-glutinous rice, pulverized, Adding water and salt to the pulverized non-glutinous powder, mixing, steaming or kneading the mixed powder, punching the steamed or mutated non-glutinous rice powder to prepare a dumpling skin dough, and filling the inside of the dumpling skin. For vegetables, meat, tofu. Preparing a mixture of dumpling dumplings and dumpling mixture into a molding machine, molding the dumpling dumplings into a predetermined shape, cooling the dumplings formed in the dumplings, To produce dumplings.

The present invention also relates to a method for manufacturing a dumpling dough by mixing and pouring one or more of wheat flour, wheat flour, cheese, natural fruit coloring agent, And a step of baking the dumplings.

The present invention also provides a method for producing dumplings comprising the step of mixing dumplings with one or more of trehalose, an emulsifier, and an acidifier, which are functional additives, .

Further, the present invention is characterized in that the dumplings are produced by the above-described production method.

In the present invention, among the existing flour dumplings, the superiority of the properties of the dumplings is more evident when they are cooked using fried dumplings or ovens. In the case of the conventional flour dumplings, when the dumplings or deep-fried dumplings are easily hardened or hardened after a certain period of time after cooking, the texture of the dumplings is considerably lowered and the oven is hardly cooked. However, the present invention is excellent in applicability, And has a characteristic that the soft texture is retained for a long time without being hardened or hardened after a certain period of time during cooking.

The present invention relates to a method of inducing conversion of physical properties of rice, which is used as a main raw material of mandhodai, through fermentation process, thereby removing the hardening phenomenon that occurs when the rice is fried or cooked, cracked or hardened after cooking, Even after baking or frying, even if a certain period of time is not hardened or hardened, the surface is crisp and the inside has a soft texture, which is very suitable for delivery or takeout.

In addition, although the conventional flour dumplings can not be cooked in the oven, in the case of the present invention, the crispy and smooth texture is maintained even after the oven is cooked.

<First Step> Raw Material Pretreatment Step

In the present invention, in order to convert the properties of non-glutinous rice, the main raw material, malt (malt oil) is immersed with non-glutinous rice in hot water to ferment, or the glycosylated amylose extracted from malt is fermented by immersing in hot water together with non-glutinous rice to pre-process raw materials. It is preferable.

In the present invention, the raw material pretreatment step is a step of saccharifying the starch, which is the main component of rice, so that the starch is converted into the starch sugar of the polysaccharide, thereby loosely changing the bonding structure between molecules. Through this process, it is possible to change the molecular bonding structure of starch in rice and contribute to eliminating the explosive property when fried.

At this time, malt is used 0.5 to 2 parts by weight, preferably 1 part by weight relative to 100 parts by weight of non-glutinous rice, Amyles may use 0.05 to 0.2 parts by weight, preferably 0.1 parts by weight relative to 100 parts by weight of non-glutinous rice.

At this time, the barley malt (malt) is put into a wrapping cloth having a hole and put into warm water at 70 to 90 ° C, followed by dipping together the main raw material rice flour, and then fermented for 5 to 7 hours, preferably about 6 hours. Alternatively, in order to reduce the fermentation time, the amylase powder, which is a saccharifying enzyme extracted from malt, is put together with non-glutinous rice in hot water at 70 to 90 ° C. and then fermented with non-glutinous rice for 2 to 5 hours, preferably about 3 hours.

Carrots, Chinese cabbages and onions, which are used in the dumpling mixture, are washed and prepared in lukewarm water (50 ~ 80 ℃) for 10 ~ 20 minutes.

<Step 2> Preparation of rice flour

The fermented rice is separated from water and then pulverized by a pulverizer to produce rice flour. The pulverizer is generally used in the art and is not limited to the kind.

<Step 3> Mixing salt and water with rice flour

10 to 30 parts by weight, preferably 20 parts by weight of water and 0.5 to 2 parts by weight, preferably 1 part by weight of salt are mixed with 100 parts by weight of the rice flour powder in the rice flour produced in the second step.

<Step 4> Rice powder Steaming  or Step by step

The mixed rice flour is preferably steamed by using a steam boiler so that the rice flour is sufficiently cooked at 90 to 100 ° C for 15 to 30 minutes so that the rice flour can be smoothed.

The steaming machine may be a manual multi-stage steaming machine or an enclosed revolving type steaming machine (extruder type), and is generally used in the industry and is not limited to the type.

Herein, the rice flour fermented in the second step without adding the above-mentioned steamed step is added with hot water and salt at 80 to 90 ° C and mixed, and the rice cake (the rice flour is partially wrung in hot water to give a slight viscosity) Punching can be used to manufacture a dumpling in the condition of a dumpling.

<Step 5> The dumpling dough manufacturing step (punching step)

The cooked or cooked rice flour is poured into a punching machine for 5 to 10 minutes to form a dough mass.

In this case, in most cases, the punching process for a suitable time in the case of the waxy rice cake is given a proper degree of viscosity and waviness. However, in the present invention, the raw rice powder obtained by fermenting the saccharified waxy rice powder after the pre- In the punching step of the invention, the physical properties of the rice dough are further aged and serve to equalize the moisture content between cooked or cooked rice husk. In particular, through the aging process in the punching step, the change of molecular bond structure of rice polysaccharide to starch sugar is further accelerated. Since the pores of the network are formed in the molecular bond structure converted to starch sugar and the viscosity and density are significantly lower than that of the conventional rice dough, when used as a dumpling, the explosion and the bursting phenomenon are removed when the oil is fried, Crispy texture is retained and easily stiffening can be eliminated.

Unlike the manufacturing method of the present invention, in the case of conventional rice dumplings using rice, the ground rice flour is mixed with starch and supplemental additives such as gluten after the soaking process without the punching process as in the present invention, And then molding it into a dumpling shape.

Herein, the above-mentioned boiled or cooked rice flour is mixed with potatoes, cooked sweet potatoes, wheat grains such as cooked pumpkin, cheese, peanuts, walnuts and the like, or poured with paprika, spinach, wormwood, And powdered ginger powder containing natural coloring matter such as dried strawberry powder, onion powder, grape powder, carrot powder, banana powder, and blueberry dry powder to add natural coloring matter such as turmeric powder, To make dumplings dough by punching, thereby diversifying the dumpling applicability of dumplings.

Here, functional addition additives such as trehalose, emulsifier, acidulant, and the like can be added to the cooked or cooked rice flour to ensure refrigeration / freezing safety.

Herein, the punching step of the present invention can be carried out by using a rotary type punching machine or an extruder type punching machine by mechanizing the process of putting the rice cake into the hot rice powder dough which has been steamed or cooked, It is commonly used in the industry and does not depend on its kind.

&Lt; 6th step >

The prepared carrots, Chinese cabbages, leeks, onions and roasted vermicelli prepared by the pretreatment are minced, the pork is finely chopped, the tofu is squeezed out, and then the mixture is crushed to produce a mixture of dumplings.

Here, the material of the dumpling mixture may include all kinds of vegetables, meat, kimchi, tofu, and bean curd that are used in known dumplings.

<Step 7> The dumpling step

The dumpling dumplings and the dumpling mixture are put together into a mouthpiece of a molding machine and molded into dumplings of a certain shape.

Here, the shape of the dumplings is formed in the shape of dumplings generally known in the art, such as a round shape, a half-moon shape, and a square shape, and is not limited to the shape.

At this time, the punching dumpling dough and the dumpling mixture are poured into a screw type vertical or horizontal dumpling molding machine feed port, and formed into a predetermined shape.

Here, the dumpling machine uses a screw type injection type which is generally used in the market.

The present invention can be applied to a variety of foods by filling various contents in a dumpling made of rice, and it can be formed into a stick type or a spherical type.

Here, cheese can be filled in a dumpling made of rice and molded into a long elliptical or long rectangular stick type to produce a fried or oven-only rice cheese stick.

In addition, it can be used as a rice cheese stick by shaping it into long elliptical shape or long straight shape using tomato sauce, vegetables, meat, cheese and the like as an inner filling material.

In addition, the inside of the dumpling can be filled with the contents such as vegetables, meat, and sauce to produce a round, elliptical or rectangular rice ball.

<Step 8> The cooling step

Thereby cooling the formed dumplings of a predetermined size.

At this time, the cooling method is generally used in the art, and may include both the wind cooling method and the cold cooling method.

< 9th Step > Frying Coat Step

The baked dumpling surface is coated with bread crumbs or truffles to cover the batter.

Here, the frying cloth may include all kinds of crumbs such as bread crumbs and coconut flour, which are commonly used in the industry.

Here, when the fried dumplings are coated on the dumpling surface, it is possible to prevent the dumplings from sticking to each other when fried, and it is possible to quickly remove moisture from the dumplings formed and cooled, thereby facilitating the packaging of the finished product.

In addition, coating with a fryer can help to improve productivity by eliminating the process of separating dumpling sticks before product packaging. Unlike the present invention, in the case of rice dumplings using conventional rice flour, the dumplings stick to each other. Therefore, the dumplings sticking to each other after being cooled and hardened for a long time must be separated or separated from each other by rapid freezing process I had to go through a cumbersome process. On the contrary, the present invention eliminates the conventional troublesome separation process by the step of coating the frying cloth, and provides crispy texture by adding crunchy texture to bread crumbs and tangles coated on the surface when fried, thereby providing sensory dumpling products, The degree of preference can be increased.

Here, the process of applying the frying clothes such as bread crumbs is omitted, and the dumplings cooled in the eighth step are rapidly frozen as they are, so that the frying-only dumplings can be produced.

Hereinafter, a method for manufacturing dumpling using the rice of the present invention as a main ingredient will be described in more detail.

As described above, the present invention uses 100% non-glutinous rice as the main raw material, but by dipping fermented non-glutinous rice in hot water added with malt or amylose to induce the conversion of physical properties of non-glutinous rice using pulp dumpling made by grinding and steaming. By making dumplings, it is possible to overcome the difficulties of manufacturing dumpling skin and the limitations of physical properties of the finished product fried and oven cooking. The crispy texture can be maintained for a long time without hardening after hardening.

In addition, by manufacturing the dumplings having excellent frying applicability by the manufacturing method of the present invention, not only the consumption for processing of rice can be promoted, but also the size of the new dumplings market is expanded in response to the preference of consumers who have a strong preference for frying and oven cooking The effect is expected. In addition, the distribution of finished products can be expanded to include both refrigeration and freezing distribution.

Fig. 1 schematically shows a process diagram of a method for manufacturing dumpling using rice as the main ingredient of the present invention.

Hereinafter, the present invention will be described in more detail with reference to Examples. It is to be understood by those skilled in the art that these embodiments are only for describing the present invention in more detail and that the scope of the present invention is not limited by these embodiments in accordance with the gist of the present invention .

Example  One

1 part by weight of malt (malt) in 100 parts by weight of rice flour was placed in a wrapping crepe, followed by being immersed in hot water at 70 to 90 ° C for 6 hours for fermentation. 1 part by weight of salt and 30 parts by weight of water were added to 100 parts by weight of rice flour made by pulverizing the fermented rice, and the mixture was mixed in a mixer. The mixture was stirred in a steam boiler for 20 minutes and then poured into a punching machine for 3 minutes. 1 part by weight of carrot, 1 part by weight of cabbage, 1 part by weight of onion, 2 parts by weight of pork, 2 parts by weight of tofu and 2 parts by weight of cut slices were mixed to make dumplings. The above dandelion and the dandelion mixture were put into a dumpling molding machine inlet and molded into a circular dumpling having a diameter of 3 cm. After the dumplings were cooled, 5 parts by weight of bread crumbs were coated with 100 parts by weight of dumplings, and the mixture was sealed with a hermetically sealed wrapping paper.

Example  2

0.1 parts by weight of glycosylase amyles relative to 100 parts by weight of non-glutinous rice was added to seal the finished dumplings in the same manner as in Example 1.

Comparative Example  One

1 part by weight of salt and 30 parts by weight of water were added to 100 parts by weight of the pulverized rice flour after immersing the rice in water at room temperature for 6 hours, and the mixture was mixed in a mixer. The mixture was poured into a punching machine and poured for 5 minutes. Then, the mixture was put into a traditional honeycomb molding machine together with a dumpling mixture to form a rice dumpling shape having a diameter of about 3 cm, followed by cooling. 100 parts by weight of dumpling 5 parts by weight of bread crumbs were coated on the surface, sealed with an airtight wrapping paper, and commercialized.

When the rice dough obtained through the punching process is put into the conventional screw type dumpling machine together with the dumpling mixture, a large load is applied to the dumpling machine and the dumpling shape can not be formed uniformly.

Comparative Example  2

The flour is kneaded by the same manufacturing method as that of the rectangular barbecue product made of flour sold in the market, and then the flour is formed into a dumpling machine with a dumpling mixture and formed into a square dumpling, Followed by rapid freezing to prepare a finished product.

Experimental Example  One

In order to compare the sensory evaluation and cooking characteristics of the dumplings prepared in Examples 1 and 2 and Comparative Example 1, 500 g of the dumplings of Examples 1 and 2 and Comparative Example 1 were prepared. Three circular frying pans were filled with about two-thirds of the cooking oil and heated. After heating the cooking oil to 170 캜, the prepared dumplings of each of Examples 1 and 2 and Comparative Example 1 were placed in a frying pan, Frying for 2 seconds. For the objective evaluation, 10 selected panelists were participated and evaluated after sensory evaluation and characterization. The results are shown in Table 1 below.

division fried food
Cooking time Sensory test Color Crispy After frying, softness without hardness Surface cracking and appearance Texture Overall assessment Example 1 3 minutes 30 seconds 8 9 9 9 9 8.8 Example 2 3 minutes 30 seconds 8 8 9 7 7 7.8 Comparative Example 1 3 minutes 30 seconds 5 3 One One One 2.2

-Score-

9 points: Very good / 7 points: Excellent / 5 points: Moderate / 3 points: Bad / 1 point: Very bad

As shown in Table 1, in the case of Examples 1 and 2, it was confirmed that the sensory evaluation was excellent in the frying suitability. In the case of Comparative Example 1 using the conventional 100% rice flour dough dough, unlike the present invention, when the frying time was 3 minutes and 30 seconds as in Examples 1 and 2, most of the frying time was slightly blasted or the surface was spiked out, Over time, the texture was hard and hard enough to chew. On the other hand, in the case of Examples 1 and 2, the crispness and softness persisted for 2 hours even after frying.

Experimental Example  2

In order to compare the sensory evaluation and cooking characteristics of the dumplings prepared in Example 2 and Comparative Example 2, 500 g of the dumplings of Example 2 and Comparative Example 2 were prepared. Two circular frying pans were filled with about 2/3 of the cooking oil and heated. After the temperature of the cooking oil reached 170 캜, the dumplings of each of the prepared examples 2 and 2 were placed in a frying pan and heated for 3 minutes and 30 seconds Fried food was cooked. For the objective evaluation, 10 selected panelists were participated and evaluated after sensory evaluation and characterization. The results are shown in Table 2 below.

division fried food
Cooking time Sensory test Color Crispy After frying, softness without hardness Surface cracking and appearance Texture Overall assessment Example 2 3 minutes 30 seconds 9 9 9 9 9 9.0 Comparative Example 2 3 minutes 30 seconds 7 5 5 9 5 6.2

-Score-

9 points: Very good / 7 points: Excellent / 5 points: Moderate / 3 points: Bad / 1 point: Very bad

As shown in Table 2, in the case of Example 2, it was proved that the sensory evaluation was 'excellent', which is perfect for fried dumplings, whereas in Comparative Example 2, the fried dumplings were easily hardened or crispy after frying General characteristics are reflected as they are. As a result of the above experiment, it was confirmed that the fried dumplings according to the present invention are superior to the conventional flour dumplings in frying suitability.

Experimental Example  3

To compare the sensory evaluation and cooking characteristics of the dumplings prepared in Example 2 and Comparative Example 2, 500 g of the dumplings prepared in Example 2 and Comparative Example 2 were prepared. Two sets of domestic ovens were prepared and the dumplings prepared in Example 2 and Comparative Example 2 prepared in each oven period were added to the oven for 15 minutes on the basis of the timer setting 15 minutes. For the objective evaluation, 10 selected panelists were participated in the sensory evaluation and characteristics comparison test after the test. The results are shown in Table 3 below.

division Oven
Cooking time Sensory test Color Crispy Softness Appearance Texture Overall assessment Example 2 15 minutes 7 7 9 7 7 7.4 Comparative Example 2 15 minutes 5 3 3 3 3 3.4

-Score-

9 points: Very good / 7 points: Excellent / 5 points: Moderate / 3 points: Bad / 1 point: Very bad

As shown in Table 3, it was confirmed that the dumplings of Example 2 were superior to the dumplings of Comparative Example 2, which is a conventional flour dumpling, at the time of oven cooking. In the case of Example 2, the outer surface of the dumpling was crisp and the inner skin was soft, whereas in the case of Comparative Example 2, it was judged that the oven was burned within 15 minutes or the moisture content was low and the surface became hard and tended to be inadequate for oven cooking.

As described above in detail specific parts of the present invention, it is apparent to those skilled in the art that these specific techniques are merely exemplary implementations, and the scope of the present invention is not limited thereto. Accordingly, the actual scope of the present invention will be defined by the appended claims and their equivalents.

Claims (4)

Pre-treating the fermented non-glutinous rice by immersing it in warm water containing malt or amylose (first step);
Removing the water from the fermented rice, pulverizing and pulverizing the fermented rice (second step);
Adding water and salt to the pulverized rice flour and mixing (step 3);
Mixing or kneading the mixed powder (step 4);
A step of punching the cooked or cooked rice flour to prepare a dumpling dough (step 5);
Vegetables, meat, tofu to fill inside the dumpling. A step of cutting and mixing the bean curd respectively to make a dumpling mixture (step 6);
(D) adding the dumpling dough and the dumpling mixture together into a molding machine and molding the dumpling dumpling into a predetermined shape (step 7); And
And cooling the formed dumplings (Step 8). The method for producing dumplings according to claim 1,
The method of claim 1,
The method for manufacturing dumplings according to claim 1, further comprising the step of applying a fried dumplings to the dumplings cooled in the eighth step (ninth step).
3. The method according to claim 1 or 2,
Wherein the step 5) is performed by mixing one or more of the wheat flour mixed with wheat flour, nuts, cheese, fruit-vegetables powder containing natural pigments, A method for manufacturing dumplings using raw rice as a main ingredient.
4. The method according to any one of claims 1 to 3,
Wherein the step (b) comprises adding one or more functional additives such as trehalose, an emulsifier, and an acidifier to the cooked or cooked rice flour, and punching the flour to form a dumpling dough.

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