KR20170077482A - Medicinal herb root dumpling and method for manufacturing the same - Google Patents

Medicinal herb root dumpling and method for manufacturing the same Download PDF

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Publication number
KR20170077482A
KR20170077482A KR1020150187403A KR20150187403A KR20170077482A KR 20170077482 A KR20170077482 A KR 20170077482A KR 1020150187403 A KR1020150187403 A KR 1020150187403A KR 20150187403 A KR20150187403 A KR 20150187403A KR 20170077482 A KR20170077482 A KR 20170077482A
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dumpling
sauce
weight
powder
dumplings
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KR1020150187403A
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Korean (ko)
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정화
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정화
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L13/00Meat products; Meat meal; Preparation or treatment thereof
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L11/00Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L19/00Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/09Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L19/00Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/10Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
    • A23L19/105Sweet potatoes
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L31/00Edible extracts or preparations of fungi; Preparation or treatment thereof
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L7/00Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10Cereal-derived products
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23PSHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P20/00Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
    • A23P20/20Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food containers
    • A23P20/25Filling or stuffing cored food pieces, e.g. combined with coring or making cavities

Abstract

Herb roots dumplings and methods for their production are disclosed. According to the present invention, there is provided a method for manufacturing a herb root dumpling which comprises aging a dough mixed with wheat flour, hwanggi powder, water and salt to form a dumpling; Pulverizing a primary natural material comprising garlic, burdock, green onion, shiitake and radish, to form a first sauce; Mixing the first sauce, ginger and meat to form a mixed sauce; The mixed sauce is mixed with sesame powder, salt powder, sprout bean, leek and second sauce to form a dumpling; And inserting the dumpling into the dumpling and sealing the dumpling, and the second sauce is formed by grinding a second natural material including cabbage, carrot, onion and sweet potato.

Description

Technical Field [0001] The present invention relates to a medicinal herb root,

The present invention relates to herbal root dumplings and a method for producing the same.

Recently, as society has developed and human life has become longer, various kinds of cultural life after work are approaching everyday life of universal life. Among them, food culture is a good example for friendship with family and people and for smooth exchange.

Especially, it is economically priced and easy to eat around the dumplings, such as dumplings, can be easily cooked at home because it has the advantage of a long time has become a familiar food culture.

Dumplings are one of the most popular foods in Korea, China, and Japan. Dumplings consist of dumplings and dumplings contained in them. Dumplings are made from pork, seafood, and vegetables. Dumplings of various kinds can be made. In addition, a variety of dough materials can be used, and flour is usually used.

On the other hand, in order to further enhance the flavor and pursue various aesthetics in such dumplings, a variety of condiments ranging from chemical seasonings such as MSG, Miwon, and Tadada to caramel coloring and condiments using some natural materials are actively developed have.

These condiments are entirely or largely dependent on chemical seasoning or caramel coloring to taste sweet taste and pursue the sweet taste of the tip of the tongue to deceive the consumer or to pursue the pleasure of the eyes by using various colors. And there was a tendency to neglect the health of the person.

Chemical seasoning is a cause of various adult diseases, and when the dumplings are eaten, the smell is so strong that the person who feels the discomfort is still used because it has the ability to cause a feeling of discomfort.

In addition, the caramel pigment is classified as a food which is harmful to human body and is not edible in Europe, but in Korea, the white state which is not used in the duck meat used in the dumpling since then has been continuously used because it does not cause appetite. Therefore, researches on health food dumplings that have no artificial seasonings are increasing.

However, when 100% of these artificial seasonings are excluded in the manufacture of dumpling, the salty taste and the sweet taste are excessively strong, resulting in a problem of significantly reducing the texture. Therefore, even if the artificial seasoning is completely excluded, development of dumplings having excellent texture and function of health food is urgent. Related Prior Art Korean Patent Publication No. 2010-0124994 (November 30, 2010) and the like are available.

It is an object of the present invention to provide a method for producing natural well-being herb roots dumplings which are not harmful to the human body by completely eliminating chemical seasoning or caramel coloring matters such as MSG and Miwon.

Another object of the present invention is to provide a method for producing herbal root dumplings which is rich in fiber and dietary fiber and has excellent efficacy as a food for improving constipation and fortifying diets.

It is still another object of the present invention to provide a method for producing herb roots dumplings which satisfies palatability and further improves texture and flavor as the palatable,

Another object of the present invention is to provide a method for producing herbal root dumplings which can be applied to consumers of various constitutions by neutralizing the cold properties of wheat flour by using a hwanggi powder of warm nature.

Another object of the present invention is to remove the odor of meat, to cook onion, to change the spicy flavor into sweet taste, to add carrots and cabbage to the burdock, garlic, vegetable juice and solids, sweet potatoes of sweet taste, Shiitake mushroom, and vitamin C / asparaginic acid supplemented sprout beans.

The above and other objects of the present invention can be achieved by the present invention described below.

One aspect of the present invention is to agate a dough mixed with wheat flour, hazelnut powder, water and salt to form a dentifrice; Pulverizing a primary natural material comprising garlic, burdock, green onion, shiitake and radish, to form a first sauce; Mixing the first sauce, ginger and meat to form a mixed sauce; The mixed sauce is mixed with sesame powder, salt powder, sprout bean, leek and second sauce to form a dumpling; The second sauce is formed by grinding a second natural material including cabbage, carrot, onion, and sweet potato, and the second sauce is formed by pulverizing a second natural material such as cabbage, carrot, onion and sweet potato. And a manufacturing method thereof.

In an embodiment, the kneading may be performed with respect to 100 parts by weight of wheat flour, 3 to 13 parts by weight of a yellowish powder; 40 to 50 parts by weight of water; And 0.3 to 0.8 parts by weight of salt.

In an embodiment, the dentifrice forming step comprises kneading the wheat flour, horseradish powder, water and salt for 5 to 15 minutes; Aging the dough at 3-7 [deg.] C for 8-15 hours; And cutting the aged dough to a thickness of 0.2 to 1.8 mm after cutting 10 to 25 g, thereby forming a dentifrice.

In an embodiment, the garlic, burdock, onions and sweet potatoes can be steamed at 90 to 100 DEG C for 15 to 25 minutes.

In an embodiment, the first sauce forming step may further include, after the grinding, maintaining the moisture content of the garlic, burdock and radish with 40 to 50%.

In an embodiment, the hairless slices can be called 40 to 60 to 30 to 1 hour.

In an embodiment, the primary natural material may be mixed in a weight ratio of 1.2 to 2: 1: 1: 1: 1.5 to 3 of garlic, burdock, green onion, shiitake and radish.

In an embodiment, the secondary natural material may be a mixture of cabbage, carrot, onion and sweet potato at a weight ratio of 3: 6: 1 to 2: 1: 1.5 to 3.

In an embodiment, the primary natural material and the secondary natural material may be mixed at a weight ratio of 1: 1.5 to 3.

In the specific example, the mixed sauce may be mixed with meat, ginger and first sauce at a weight ratio of 11 to 13: 1: 12 to 14.

In an embodiment, the sprout beans can be boiled for 10 to 30 minutes at 90 to 100 < 0 > C.

In an embodiment, the dumpling with the dumpling inserted therein can be cooked at 95 to 100 DEG C for 7 to 15 minutes.

In an embodiment, the dumpling inserted into the dumpling can be inserted at a weight ratio of dumpling to dumpling at a weight ratio of 1: 0.8 to 1: 3.5.

In a specific example, the manufacturing method may not include chemical seasoning or caramel coloring.

Another aspect of the present invention is a process for preparing a compound of formula Wherein the dumpling includes garlic, burdock, green onion, shiitake mushroom, salted ginger, ginger, meat, sesame powder, salt powder, sprout bean and leek, and the dumpling includes wheat flour, , ≪ / RTI > salt and water.

The herb roots dumplings and the manufacturing method thereof according to the present invention are not harmful to the human body by completely eliminating chemical seasoning or caramel coloring such as MSG and Miwon, and are rich in fiber and dietary fiber, and have excellent efficacy as a food for improving constipation and strengthening diets , The more it eats with the clear and clean taste, the more the gummy is satisfied, the more the texture and the flavor are improved, and the cold properties of wheat flour are neutralized by the use of the warm yellow powder, Remove the odor and cook the onion, change the spicy flavor to sweet taste, add carrots and cabbage to increase texture with burdock, garlic, vegetable juice and solids, sweet potatoes of sweet and sour, mushroom flavored mushroom and vitamin C / asparaginic acid It has an excellent effect of realizing health dumplings with various natural materials such as soybeans and beans.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a flow chart schematically showing a method for manufacturing a herb root dumpling according to an embodiment of the present invention. FIG.

Hereinafter, embodiments of the present invention will be described in detail with reference to the accompanying drawings so that those skilled in the art can easily carry out the present invention. The present invention may be embodied in many different forms and is not limited to the embodiments described herein.

In addition, the terms described below are terms defined in consideration of the functions of the present invention, which may vary depending on the intention or custom of the user, the operator. Therefore, definitions of these terms should be made based on the contents throughout this specification.

How to make herb roots dumplings

In one aspect of the present invention, a method for producing a herb root dumpling includes aging a dough mixed with wheat flour, egg yolk powder, water and salt to form a dumpling; Pulverizing a primary natural material comprising garlic, burdock, green onion, shiitake and radish, to form a first sauce; Mixing the first sauce, ginger and meat to form a mixed sauce; The mixed sauce is mixed with sesame powder, salt powder, sprout bean, leek and second sauce to form a dumpling; The second sauce is formed by pulverizing a secondary natural material including cabbage, carrot, onion, and sweet potato.

Hereinafter, the method for producing the herbal root dumpling of the present invention will be described in detail.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a flow chart schematically showing a method for manufacturing a herb root dumpling according to an embodiment of the present invention. FIG.

Referring to FIG. 1, the method for manufacturing herbal root dumplings of the present invention comprises: forming mandhods (S100); Forming a first sauce (S200); Forming a second sauce (S300); Mixed sauce formation (S400); Dumpling formation (S500); And manufacturing a herbal root dumpling (S600). Hereinafter, each step will be described in detail.

Dentifrice formation

The dumpling formation step (S100) is carried out for the purpose of facilitating the dumpling and facilitating the texture of the dumplings during the preparation of the herbal root dumplings of the present invention.

In the dumpling formation step (S100), dough mixed with wheat flour, ylang-ylang powder, water and salt is aged to form a dumpling. This will be described in detail below.

The wheat flour is preferably a gravity fraction containing a gluten content of 9 to 10 wt% as a base material in forming the mandibular dough, and the gravy powder may further contain a strength ingredient according to the intake appetite for a chewy taste.

At this time, the grain size of the wheat flour preferably has a particle size of 150 to 300 mesh, for example, in order to maintain a relatively soft wheat taste compared to the rice flour, for example, a grain size of 180 to 280 mesh. When the particle size of the flour is less than 150 mesh, it is difficult to maintain the inherent taste of the soft flour compared to the rough rice flour. On the other hand, when the grain size of the flour exceeds 300 mesh, There is a problem that does not spread even when spreading.

In another embodiment of the present invention, rice flour, ginseng powder, burdock powder, kelp powder or a mixed powder thereof is further mixed with the flour in order to increase the texture of the herb roots dumplings when they are ingested, Can be formed.

The hwanggi powder is included as a raw material of the dentifrice for warming the cold properties of the flour by applying one-sided powder. In the present invention, naturally dried ones can be used. These hwanggi powder neutralizes the cold properties and can provide healthy taste and nutrition to consumers of various constitutions.

The yellowish powder may contain 3 to 13 parts by weight, for example, 5 to 12 parts by weight, for example, 7 to 10 parts by weight, of the yellowish powder relative to 100 parts by weight of the flour. In the above content range, the effect of addition of hwanggi powder is appeared, and it is easy to neutralize the cold properties of flour through the hwanggi powder, so that digestive trouble such as abdominal pain, diarrhea and vomiting can be solved and healthy taste and nutrition can be provided.

The water is included for the purpose of allowing the dough to be thinly and evenly spread without causing clogging in the dough by mixing the dough powder, wheat flour and salt well in the dough forming process and containing appropriate moisture.

The water may be contained in an amount of 40 to 50 parts by weight, for example, 42 to 48 parts by weight, for example, 44 to 46 parts by weight, based on 100 parts by weight of the flour. In the above content range, the addition of water appears to prevent the problem that the dough becomes difficult due to entanglement of wheat flour and hwanggwa powder, and the dough is suitable, so that when the dumpling is inserted, .

The salt is included for the purpose of maintaining a proper aesthetic by adjusting the duration of the dumpling and maintaining the delicate taste of the herb root dumplings. At this time, the salt can be used in the roasted salt, coarse salt, salt and the like without limitation in accordance with the purpose of the present invention. Preferably, baked salt can be used.

The salt may be contained in an amount of 0.3 to 0.8 parts by weight, for example, 0.4 to 0.7 parts by weight, for example, 0.5 to 0.6 parts by weight, based on 100 parts by weight of the flour. In the above content range, the effect of adding salt is exhibited, so that a proper liver of the mung bean is maintained, and the salty taste of the mung bean is prevented from being excessively salty.

In forming the dumpling dough, the composition may further include, for example, kelp powder, ginseng powder, burdock powder, soybean oil and the like in addition to the flour, hwanggi powder, water and salt. However, the type is not limited thereto as long as the object of the present invention can be realized.

The dough forming step S100 is a step of kneading the wheat flour, ylang-ylang powder, water and salt for 5 to 15 minutes, aging the dough at 3 to 7 DEG C for 8 to 15 hours and cutting the aged dough 10 to 25 g And then a thickness of 0.2 to 1.8 mm is allowed to be formed to form a mandala.

The dough may be carried out for 5 to 15 minutes, for example 7 to 13 minutes, for example 9 to 11 minutes. In this time range, mixing of the wheat flour, ylang-ylang powder, salt and water for the formation of mandhods is appropriate, so that a thin and evenly spreadable dough can be formed without stagnation or clumping.

The aging of the dough may be carried out at a temperature of 3 to 7 캜 for 8 to 15 hours, for example, 4 to 6 캜 for 9 to 14 hours, for example, at 4.5 to 5.5 캜 for 10 to 13 hours. In the range of the above aging condition, the texture of the dandelion is well formed by the appropriate temperature and time, and the dandelion can be uniformly thinned without clogging.

The aged dough may be milled to a thickness of 0.2 to 1.8 mm, for example, after cutting 10 to 25 grams, for example, a thickness of 0.5 to 1.5 mm after cutting 13 to 22 grams, for example, It is possible to form the mandibu by pushing it to the thickness. In the kneading condition range, when the herb roots dumplings are formed according to one embodiment of the present invention, when the roasted dumplings are inserted and sealed after the dumpling is inserted, it is possible to maintain a texture that is chewed, and the gentle and pale flavor of the dumpling can be directly delivered to the recipient .

Formation of first sauce

The first sauce forming step (S200) is carried out for the purpose of realizing a better texture at the time of ingesting dumplings through the formation of sweet taste, water retention, and enhancement of nutrient nutrition in the production of herbal root dumplings of the present invention.

The first sauce forming step S200 includes grinding a first natural material including garlic, burdock, green onion, shiitake and radish, to form a first sauce. This will be described in detail below.

The garlic is a root vegetable, which is a root vegetable. The strong smell of the root vegetables removes the odor of the meat and the spicy flavor of the onion is mixed with the sweet taste.

The garlic may be boiled for 15 to 25 minutes at 90 to 100 ° C, for example 17 to 23 minutes at 92 to 98 ° C, for example 19 to 21 minutes at 94 to 96 ° C. In the above range of the steaming condition, the garlic can be sufficiently matured to maintain a moisture content of 40 to 50%, and an excellent effect of eliminating odor when compounded with meat based on strong aroma inherent to root vegetables.

Further, in another embodiment, the garlic may be heated at 170-190 ° C for 5-15 minutes, for example at 175-185 ° C, for 7-13 minutes, for example at 178-182 ° C, for 9-11 minutes Steam can be steamed. The steam can be safely and mass-produced within a short time in the steam steaming range, thereby increasing the efficiency and productivity of garlic smoothing and effectively removing the odor of the meat.

The garlic may comprise from 4.5 to 6.5% by weight, for example from 5.0 to 6.0% by weight, for example from 5.2 to 5.8% by weight, based on 100% by weight of the total herb roots dumplings. The effect of adding garlic in the above content range is exhibited, so that the unique flavor of garlic is retained during the formation of the first sauce, and the spicy taste is neutralized during the formation of the duckweed, thereby improving the texture and promoting digestion.

The burdock is a root vegetable, which is a root vegetable. The strong flavor of the root vegetables removes the odor of the meat and improves the spicy flavor of the onion for the purpose of changing to sweetness.

The burdock can be stored at 90-100 ° C for 15-25 minutes, for example at 92-98 ° C for 17-23 minutes, for example at 94-96 ° C for 19-21 minutes, have. In the above range of the steaming condition, the burdock can be sufficiently matured to maintain the moisture content of 40 to 50%, and the odor is removed when mixed with the meat based on the strong aroma inherent to the root vegetables.

Further, in another embodiment, the burdock may be cooked at 170 to 190 ° C for 5 to 15 minutes, for example at 175 to 185 ° C, for 7 to 13 minutes, for example at 178 to 182 ° C, for 9 to 11 minutes Steam can be steamed. In the steam steaming range, steam can be safely and mass-produced within a short time, thereby increasing the efficiency and productivity of burdock smoothing and effectively removing the odor of meat.

The burdock may comprise 2.5 to 4.5% by weight, for example 3.0 to 4.0% by weight, for example 3.2 to 3.8% by weight, based on 100% by weight of the herb root root dumplings. In the above content range, the effect of adding burdock is exhibited, so that it is possible to maintain the inherent taste and flavor of burdock during the formation of the first seasonings, and it is possible to improve the constipation and achieve the diet effect through proper content of burdock during the formation of dumpling.

The longwave is a root vegetable which is a root vegetable and is included for the purpose of realizing blood circulation, prevention of adult diseases, prevention of cold and immunity enhancement effect by various nutrients ingestion in the formation of herbal root dumplings according to one embodiment of the present invention.

The large wave has an aryl sulfide component, which helps blood circulation, lowers cholesterol levels, and is effective in improving bronchial inflammation and immunity. It is preferable that the large waves are cut into 0.5 to 1 mm when forming the first sauce.

The molasses can be included in an amount of from 2.5 to 4.5% by weight, for example, from 3.0 to 4.0% by weight, for example, from 3.2 to 3.8% by weight, based on 100% by weight of the herb root root dumplings. In the above-mentioned content range, the effect of addition of green onion appears, so that it is possible to maintain the unique taste and flavor of green onion and supply of nutrients when forming the first sauce, and to stimulate digestion, improve constipation and strengthen diets Effects and the like can be implemented.

The shiitake mushroom is included for the purpose of realizing effects such as increase of immunity, suppression of cancer cell proliferation and removal of cholesterol by including retinum which is an anti-cancer and antitumor multimeric substance at the time of forming the herb root dumpling according to one embodiment of the present invention do.

The shiitake mushroom has an excellent effect in cases of anorexia, poor digestion, lack of milk, osteoporosis, and physical fatigue. Preferably, the mushroom is a raw mushroom, and the first mushroom is cut into a 2-4 cm hexahedron when the first mushroom is formed.

The mushroom may comprise 2.5 to 4.5% by weight, for example 3.0 to 4.0% by weight, for example 3.2 to 3.8% by weight, based on 100% by weight of the whole herb roots buns. In the above range, addition of shiitake showed the effect of addition of shiitake mushroom to maintain the unique taste of mushroom, preservation of mushroom flavor and supply of nutrients, and in the case of sensitive body, Skin diseases and the like can be prevented.

The non-salted radish is included for the purpose of enhancing the bronchial mucosa, enhancing the digestive capacity based on abundant degrading enzymes, and solving constipation at the time of forming the herb root dumplings according to one embodiment of the present invention.

The Salmonella can be called naturally-dried Salmonellae at 40 to 60 ° C for 30 to 1 hour, for example, at 45 to 55 ° C for 40 to 50 minutes, for example, at 48 to 52 ° C for 42 to 48 minutes. Within the above-mentioned range, the non-saliness is appropriately called so that the moisture content can be maintained at 40 to 50%, thereby enhancing the taste of the first seasoning and providing excellent nutrient supply.

The radish can be contained in an amount of from 6.0 to 8.5% by weight, for example, from 6.5 to 8.0% by weight, for example, from 7.0 to 7.5% by weight, based on 100% by weight of the herbal root root buns. In the above-mentioned content range, the effect of addition of the non-salted liquor is exhibited, so that it is possible to maintain the inherent taste, chewiness and nutritional content of the non-salted liquor during the formation of the first seasonings, It is possible to prevent the problem that thyroid function is suppressed by the activity.

In another embodiment of the present invention, in addition to the above-mentioned garlic, burdock, green onion, shiitake and radish, the first natural material may further include dodok, black garlic, ginseng, lotus root, peanut, amber and bellflower, The unique taste and flavor can be maintained more abundantly. However, the type is not limited thereto as long as the object of the present invention can be realized.

The first sauce forming step (S200) may be carried out with a vegetable grinder of 3 to 5 mm to crush the primary natural material including garlic, burdock, green onion, shiitake and radish. Through the grinding, the first sauce can maintain a size of 2 to 3 mm in average size, and by this optimum size, texture can be maximized when the dumplings are consumed.

The first sauce forming step may further include, after the grinding, maintaining the moisture content of the garlic, burdock and radish with 40 to 50%. For this purpose, the pulverized first sauce may be put in a cotton swab having a thickness of 0.05 to 0.5 mm, for example, 0.08 to 0.2 mm, and moisture may be maintained at 40 to 50%. By maintaining such moisture, the moist texture of the first seasoning nutrients can be maintained, and the herb root can be realized.

In one embodiment of the present invention, the primary natural material may be mixed at a weight ratio of 1.2 to 2: 1: 1: 1: 1.5 to 3 in a weight ratio of garlic, burdock, green onion, shiitake and radish. In the above weight ratio range, the mixing of the first natural materials such as garlic, burdock, green onions, shiitake mushroom and raisins forming the first sauce is appropriately performed, and in addition to the effect inherent to each material, Formation, moisture retention, and nutritive increase of banyon can be realized.

Formation of a second sauce

The second seasoning step (S300) is carried out for the purpose of realizing a better texture at the time of ingesting dumplings through the increase of the texture of chewing and the formation of the sweet taste by the vegetable juice and the solid material in the herbal root dumpling of the present invention .

In the second seasoning step S300, a second natural material including cabbage, carrot, onion, and sweet potato is ground to form a second sauce. This will be described in detail below.

The cabbage is included for the purpose of realizing a chewing texture increase by the vegetable juice and the solid material, an increase of the immunity, and an effect of cultivating the anticancer ability when the herbal root dumpling is formed according to one embodiment of the present invention.

The cabbage is particularly preferably excellent in effects such as gastrointestinal diseases and indigestion, and is preferably cut into a 2 to 4 cm hexahedron when forming the second sauce for the texture and ease of ingestion.

The cabbage may comprise from 20 to 25% by weight, for example from 21 to 24% by weight, for example from 22 to 23% by weight, based on 100% by weight of the herb root root dumplings. In the above range, the effect of addition of cabbage is exhibited, so that it is possible to supply the taste of vegetable juice, flavor and solids nutritional component inherent to cabbage when forming the second sauce, and the content of cabbage in the formation of ducks is suitable, It is possible to prevent the gastric mucosal irritation from occurring, thereby achieving effects such as promotion of digestion and improvement of blood purification.

The carrot is included for the purpose of realizing a chewed texture increase by the vegetable juice and solids, improvement of visual acuity, improvement of constipation and diet effect when the herbal root dumplings are formed according to one embodiment of the present invention.

The carrot is particularly excellent in anticancer effects such as beta-carotene and palacinol, and is cut into a hexagonal body having a size of 1 to 4 cm which is large enough to crush into a vegetable cutter at the time of forming a second sauce for the texture and easy ingestion .

The carrot may be included in an amount of 6.5 to 9.0% by weight, for example, 7.0 to 8.5% by weight, for example, 7.5 to 8.0% by weight, based on 100% by weight of the herbal root root buns. In the above content range, the effect of addition of carrots is exhibited, so that it is possible to supply the taste, flavor and solid nutritional composition of the vegetable juice inherent to the carrots during the formation of the second sauce, and the content of carrots during the formation of ducks is appropriate, It is possible to prevent problems such as yellowing of the skin.

The onion is a root vegetable, which is a root vegetable. The strong smell of the root vegetables removes the odor of the meat, and the spicy flavor of the onion itself is changed into a sweet taste through steaming to thereby purify the flavor and aroma of the second sauce .

The onion may be boiled for 15 to 25 minutes at 90 to 100 ° C, for example 17 to 23 minutes at 92 to 98 ° C, for example 19 to 21 minutes at 94 to 96 ° C. On the other hand, when the onion is fully matured under the above-mentioned mature condition, there is an excellent effect of eliminating odor when mixed with meat based on strong aroma inherent to root vegetables.

Further, in another embodiment, the onion may be heated at 170-190 ° C for 5-15 minutes, for example at 175-185 ° C, for 7-13 minutes, for example at 178-182 ° C, for 9-11 minutes Steam can be steamed. In the steam steaming range, the steam can be safely mass produced in a short time, thereby increasing the efficiency and productivity of onion cooking and effectively removing the odor of meat.

The onion may comprise 4.5 to 6.5 wt%, for example 5.0 to 6.0 wt%, for example 5.2 to 5.8 wt%, based on 100 wt% of the total weight of the herb root root dumpling. In the above content range, onion addition effect is exhibited, and the onion's unique flavor is maintained during the formation of the second seasoning, and the onion content is appropriately formed during the formation of the duckweed so that the spicy taste is prevented from appearing to improve the texture.

The sweet potato is a root vegetable, which is a root vegetable. The rich dietary fiber and fiber contained in the root vegetables promote digestion, improve constipation, and improve the sweetness and taste through steaming.

The sweet potatoes can be boiled for 15 to 25 minutes at 90 to 100 ° C, for example, at 17 to 23 minutes at 92 to 98 ° C, for example 19 to 21 minutes at 94 to 96 ° C. In the range of the above mashing conditions, the sweet potato is sufficiently matured to have a strong odor removal effect when mixed with meat based on the strong aroma inherent to the root vegetables, and can also exert an excellent effect on preventing adult diseases, lowering blood pressure and improving blood vessels.

In yet another embodiment, the sweet potato may be cooked at 170-190 占 폚 for 5-15 minutes, e.g., 175-185 占 폚, for 7-13 minutes, e.g., 178-182 占 폚, for 9-11 minutes Steam can be steamed. The steam can be safely and mass-produced within a short time in the steam steaming range, thereby increasing the efficiency and productivity of sweet potato steaming and effectively removing the odor of meat.

The sweet potato may be contained in an amount of 9 to 13% by weight, for example, 10 to 12.5% by weight, for example, 10.5 to 12% by weight, based on 100% by weight of the herb root root dumplings. In the above content range, the effect of addition of sweet potato appears, and it is possible to maintain the original taste and aroma inherent in the sweet potato when forming the second sauce, and the effect of improving the diet and constipation by the ingestion of sweet potato is realized and the sweet potato content And it is possible to prevent problems such as promotion of gastric acid secretion due to fat or strong sweetness due to the intake of carbohydrate and frequent occurrence of farts.

In another embodiment of the present invention, in addition to the cabbage, carrot, onion, and sweet potato, the secondary natural material may further include amber, Chinese cabbage, spinach, porcine potato and cornerstone sleep, and particularly, white pepper, sesame oil, It can be used together to enrich the taste and flavor unique to the herb roots dumplings. However, the type is not limited thereto as long as the object of the present invention can be realized.

The second seasoning step (S300) may be carried out with a 3 to 5 mm vegetable grinder to crush the secondary natural material including the cabbage, carrot, onion and sweet potato. Through the pulverization, the second sauce can maintain an average particle size of 2 to 3 mm, and by this optimal size, texture can be maximized when the herb roots dumplings are ingested according to one embodiment of the present invention.

In the second seasoning step S300, the second sauce may be 100% of the vegetable juice and the solids of the second natural material through the pulverization. Through the use of these vegetable juices and solids, the vegetable juices and solids of the second sauce are kept intact, so that a texture that is chewy with moistness can be realized in the herb roots dumplings.

In one embodiment of the present invention, the secondary natural material may be a mixture of cabbage, carrot, onion and sweet potato at a weight ratio of 3: 6: 1 to 2: 1: 1.5: 3. In the above weight ratio range, the mixing of the second natural materials such as cabbage, carrot, onion and sweet potato forming the second sauce is suitably carried out. In addition to the effect inherent to each material, the vegetable juice and solids And the like, an excellent effect such as an increase in the texture of chewing, a sweet taste and an increase in nutrient nutrition can be realized.

The primary natural material and the secondary natural material may be mixed in a ratio of 1: 1.5 to 3, for example, in a ratio of 1: 1.8 to 2.8, for example, in a ratio of 1: 2 to 2.5 have. The mixing and mixing of the first natural material forming the first sauce and the second natural material forming the second sauce are suitable in the weight ratio range and the excellent nutrient composition and the texture increase of the herb root dumpling can be realized .

Mixed sauce formation

The mixed sauce forming step (S400) is performed for the purpose of realizing a better texture at the time of ingesting dumplings through eliminating odor of meat and controlling the flavor of root vegetables in the production of herbal root dumplings of the present invention.

In the mixed seasoning step (S400), the first sauce, ginger, and meat are mixed to form a mixed sauce. This will be described in detail below.

The above meat is included as a main raw material in the formation of herbal root dumplings according to one embodiment of the present invention for the purpose of providing chewy texture, chewy texture and high nutritional content of high protein.

The meat may be a mixture of at least one of pork, chicken, beef, duck meat, goat meat or a mixture thereof. Preferably pork can be used. However, the object of the present invention is not limited thereto, so long as it is to realize the object of the present invention.

In order to remove the odor of the meat and to maintain the aroma of the meat during the mixing seasoning, the meat is put into a crusher, and the meat is ground in a 3 to 5 mm mesh. Then, salt, pepper and sesame oil are added to the ground meat and mixed for 5 to 10 minutes It is possible to do seasoning. These seasonings can eliminate the entrapment of meat and create a pleasant taste.

The meat may be contained in an amount of 20 to 25% by weight, for example, 21 to 24% by weight, for example, 22 to 23% by weight based on 100% by weight of the herb root root dumpling. In the above content range, effect of addition of poultry is exhibited, so that the effect of poultry, chewing texture and chewy texture can be realized by mixing with meat when mixing sauce is formed, and when the content of poultry is properly formed, the mixture with roots and root vegetables The effect can be good.

The ginger is included for the purpose of improving circulation, improving menstrual cramps, physiological impurities, etc., and effecting bile secretion, excretion promotion, and metabolic balance control when the herbal root dumplings are formed according to one embodiment of the present invention .

The ginger is particularly effective for eliminating odors of meat and maintaining a soft aroma and is finely cut to a size of 0.1 to 1 mm which is large enough to be crushed in a vegetable cutter when forming the mixed sauce for the texture and easy ingestion desirable.

The ginger may be contained in an amount of 0.5 to 4.0% by weight, for example, 1.0 to 3.5% by weight, for example, 1.5 to 3.0% by weight, based on 100% by weight of the total weight of the herb root root dumplings. In the above content range, the effect of adding ginger is exhibited, so that it is easy to maintain the unique taste and flavor of ginger for eliminating the odor of the meat when mixing seasoning is formed, and the ginger content is appropriate when forming the ginger so that it has a stimulating effect on the human body Abdominal pain, diarrhea and indigestion can be prevented.

In the mixed seasoning step S400, the meat, ginger and first sauce are mixed at a weight ratio of 11 to 13: 1: 12 to 14, for example, 11.5 to 12.5: 1: 12.5 to 13.5 Can be mixed. In the above mixing range, it is possible to effectively remove the smell of meat during the formation of herbal root dumplings according to one embodiment of the present invention, and to maintain the taste and aroma of the root vegetables properly.

Dumpling formation

The dumpling forming step S500 is performed for the purpose of realizing effects such as chewing texture, gentle and light taste, nutrient supply and the like by forming dumpling mixed with various natural materials in the herbal root dumpling manufacturing process of the present invention.

In the step of forming dumpling (S500), dumplings are formed by mixing sesame powder, salt powder, sprout bean, leek, and second sauce into the mixed seasoning. The second sauce is as described above and will be specifically described below with respect to other natural materials.

The sesame powder is included for the purpose of increasing the flavor and so on by mixing the first sauce and the mixed sauce or the like when the herbal root dumplings are formed according to one embodiment of the present invention and supplying health nutrition ingredients.

It is preferable that the sesame powder is effective for skin beauty, bone health, cholesterol reduction and hepatic function enhancement, and it is preferably contained in a mortar or the like by finely pulverizing and pulverizing during the formation of the dumpling for the purpose of chewing texture and easy ingestion.

The sesame powder may be contained in an amount of 1.5 to 4.0% by weight, for example, 2.0 to 3.5% by weight, for example, 2.5 to 3.0% by weight based on 100% by weight of the herbal root root buns. In the above content range, the effect of addition of sesame powder can be maintained, and it is possible to maintain a peculiar flavor and a gentle flavor unique to sesame seeds when forming dumplings, and the content of sesame powder at the formation of ducks can be appropriately adjusted to prevent urticaria, itching or allergic reaction It is effective.

The salt powder is included for the purpose of realizing effects such as maintenance of liver and taste by proper mixing at the time of forming dumpling where various natural materials are all mixed in the production of herbal root dumplings of the present invention.

When mixing the first sauce and the mixed sauce, it is preferable that the above-mentioned salt powder is finely ground and pulverized by putting it in a mortar or the like for proper liver maintenance and easy ingestion.

The salt powder may be contained in an amount of 0.1 to 0.7% by weight, for example, 0.2 to 0.6% by weight, for example, 0.3 to 0.6% by weight, based on 100% by weight of the herb root root dumplings. In the above content range, the effect of addition of salt powder is enhanced, so that it is easy to maintain the proper taste and the liver by the salt powder during the formation of the dumpling, and the salt content of the dumpling is appropriate at the formation of the dumpling so that gastric mucous stimulation due to excessive salty taste, There is an advantage that it is possible to prevent digestion failure and the like.

The bean sprouts are 1 to 2 cm long bean sprouts which germinate white beans and are included for the purpose of increasing nutrient intake effects such as asparagine acid and vitamin C in the formation of herb roots dumplings according to one embodiment of the present invention.

The sprout beans can be harvested at 90-100 ° C for 10-30 minutes, for example at 92-98 ° C for 15-25 minutes, for example at 94-96 ° C for 18-22 minutes. Within the above boiling range, there is an effect that the bud beans are sufficiently boiled to maintain the original aroma and taste of the root vegetables and provide nutrients.

The sprout beans may comprise from 3.5 to 6.0% by weight, for example from 4.0 to 5.5% by weight, for example from 4.5 to 5.0% by weight, based on 100% by weight of the total of the herb roots dumplings. In the content range above, the effect of addition of sprout beans appears, so that it is possible to supply the texture and flavor of sprout bean's original crunch texture and nutritional components such as vitamin C and aspartic acid during the formation of ducks, And digestion failure can be prevented.

The leek is included in the purpose of prevention of aging, antioxidative effect by beta-carotene in the formation of ducks according to one embodiment of the present invention, improvement of blood circulation by aryl, immunity enhancement and liver detoxification.

In particular, it is preferable that the leek is finely cut to 2 to 5 mm when the dumpling is formed for the purpose of smoothly chewing and easy ingestion, which can contain swelling and edema through the release of sodium, .

The leek may be contained in an amount of 6.0 to 9.0% by weight, for example, 6.5 to 8.5% by weight, for example, 7.0 to 8.0% by weight based on 100% by weight of the herb root root dumplings. In the above content range, the effect of leek addition is exhibited, so that when the duckweed is formed, it can be softly rolled, chewed texture and fragrance can be easily maintained, nutrients can be supplied appropriately and the content of leek is appropriately formed in the formation of ducks, Overheating of the nature of the burden on the abdominal pain, digestion and diarrhea can cause problems can be prevented.

Manufacture of herb roots buns

The herbal root dumpling step (S600) may be performed by inserting the dumpling into the dumpling and sealing the dumpling to produce the herb root dumpling according to one embodiment of the present invention.

The herb root root dumpling step (S600) may include a step of adding dumpling to the dumpling in a weight ratio of 1: 0.8 to 1: 3.5, such as 1: 1 to 1: 3.0, for example, 1: 1.5 to 1: Can be inserted. In the above weight ratio range, when the herb roots dumplings are formed, the dumpling is not too thick and spreads evenly, and the texture of the dumpling which is inserted into the inside of the dumpling is directly delivered to the recipient and the taste and flavor of the dumpling can be maintained by various natural materials have.

The herb root root dumpling step (S600) may be carried out in such a manner that the dumpling with the dumpling is inserted and sealed at 95 to 100 DEG C for 7 to 15 minutes, for example, at 96 to 99 DEG C for 9 to 13 minutes, Lt; 0 > C for 10 to 12 minutes. In the range of the above-mentioned mashing conditions, it is possible to mix nutrients of the duck meat formed by various natural materials without any odor due to proper mixing with the meat based on strong aroma of the root vegetables which are root vegetables, By ingesting, it is possible to realize excellent effect as a new concept health dumpling.

The method of manufacturing the herb root dumplings according to one embodiment of the present invention does not include chemical seasoning or caramel coloring.

The method for producing the herb root dumplings of the present invention is characterized in that most of the traditional dumplings have a chemical flavor such as Miyuan, Daeshon, MSG and the like, or a caramel color for controlling the color of the meat included in the dumpling, By using natural ingredients mixed together, it caused a lot of adult diseases, and it was found out to solve the problem that the unique flavor such as artificial seasoning is felt.

According to the present invention, when the medicinal seasoning such as MSG is completely excluded, 50% or more of the soy sauce, sugar and syrup used together with condiments are reduced compared to the conventional method, Natural well-being herbal root dumplings can be realized by mixing various natural materials rich in various nutrients.

Herbal root dumplings

Another aspect of the present invention is herb roots dumplings, Wherein the dumpling includes garlic, burdock, green onion, shiitake mushroom, salted ginger, ginger, meat, sesame powder, salt powder, sprout bean and leek, and the dumpling includes wheat flour, , Salt and water.

More specifically, the herb roots dumplings of the present invention include a first sauce (garlic, burdock, green onion, shiitake mushrooms, and radish sprouts) on a 'dumpling' formed by aging a dough mixed with wheat flour, (Natural secondary materials including cabbage, carrot, onion and sweet potato), sesame powder, salt powder, sprout bean, leek and second sauce (cabbage, carrot, onion and sweet potato) And then filling the resulting mixture with water. At this time, the natural materials forming the dumpling and the dumpling and the manufacturing conditions are as described above.

The herb root dumplings of the present invention can be formed in the form of steamed dumplings, dumplings, dumplings, and dumplings according to the cooking style. Also, according to its external shape, it can be realized in the form of ear muff, round dumpling, less than two, sachet and pomegranate. However, the shape and appearance of the cooking are not limited thereto as long as the object of the present invention is realized.

As can be seen, the herb root dumplings produced by the present invention have no harmful effects on the human body by eliminating chemical seasoning or caramel coloring matters such as MSG and Miwon, and are rich in fiber and dietary fiber, The more effective it is, the more it eats with the clear and clean taste, the more it improves the texture and the flavor, and the cold properties of wheat flour are neutralized by using warm yellow powder, , Carrots and cabbage which increases texture with burdock, garlic, vegetable juice and solids, sweet potato of sweet and sour, mushroom flavor, and vitamin C / Asparaginic acid added to the effect of a variety of natural ingredients such as soybeans and soybeans A.

Hereinafter, the configuration and operation of the present invention will be described in more detail with reference to preferred embodiments of the present invention. It is to be understood, however, that the same is by way of illustration and example only and is not to be construed in a limiting sense.

Further, it is to be understood that the present invention is not limited to the above-described embodiments, and various modifications and changes may be made without departing from the scope of the present invention.

Example

Natural materials preparation

Garlic: Steamed garlic was prepared by boiling at 95 ° C for 20 minutes and having a moisture content of 40%.

Burdock: Steamed burdock prepared by steaming at 95 ° C for 20 minutes and having a moisture content of 40% was prepared.

Loach: Loaves cut to 0.7 mm were prepared.

Shiitake mushroom: A green mushroom cut into a 3 cm hexahedron was prepared.

Radix: Called for 40 minutes at 50 ° C and prepared with a moisture content of 40%.

Cabbage: A cabbage cut into 3 cm cubes and using 100% of the vegetable juice and solids was prepared.

Carrots: Carrots were cut into cubes of 3 cm in length and 100% of the juices and solids were prepared.

Onion: Prepared steamed onions that were prepared by steaming at 95 ° C for 20 minutes and using 100% of the vegetable juice and solids.

Sweet potatoes: steamed sweet potatoes were prepared by steaming at 95 ° C for 20 minutes and using 100% of the juice and solids.

Pork: In a crusher, the meat was poured into 3 mm mesh. Then, 5 g of ground salt, 3 g of pepper and 12 g of sesame oil were added to the ground pork and mixed for 8 minutes to prepare pork.

Ginger: Ginger prepared finely cut to 0.5 mm was prepared.

Sesame Powder: A finely ground powdered sesame powder was prepared.

Salt powder: A finely ground powdered baked salt powder was prepared.

Sprout beans: Sprout beans were prepared by boiling 1.5cm bean sprouts which germinated white beans at 95 ℃ for 20 minutes.

Leek: Leek finely cut at 3 mm was prepared.

Example 1

1000 g of wheat flour, 100 g of Hwanggi powder, 450 g of water and 4.5 g of salt were mixed and kneaded for 10 minutes, followed by aging at 5 캜 for 10 hours to form a raw material for dough. The formed dough material was cut into 15 g and pressed to a thickness of 1.0 mm to complete the dough.

Then, 200 g of Daegeum and 200 g of Saegeogi mushroom were ground with a 3 mm vegetable cutter and extracted with an average particle size of 2 mm. Further, 300 g of garlic, 200 g of burdock and 400 g of radish were pulverized with a 3 mm vegetable cutter to obtain an average grain size of 2 mm, After keeping the moisture at 40%, the mixture was mixed with the above-mentioned green onion and green mushroom to form a first sauce.

Next, 1200 g of cabbage, 400 g of carrot, 300 g of onion, and 600 g of sweet potato were crushed in a 3 mm vegetable cutter and extracted with an average particle size of 2 mm to form a vegetable juice and a second sauce having a solid content of 100%. Next, 100 g of the above-mentioned first sauce and ginger were blended into 1200 g of the pork base to form a mixed sauce. Then, the dumpling was completed by mixing 150 g of sesame powder, 20 g of salt powder, 250 g of sprout beans, 400 g of leek, and the above-mentioned second sauce.

Then, 30 g of the above-mentioned dumpling was placed in 15 g of the dumpling and sealed, and the resulting mixture was boiled at 97 ° C for 10 minutes to finally complete the herb roots dumpling. This is shown in Table 1 below.

Examples 2 to 5

Herb roots dumplings were prepared in the same manner as in Example 1, except that the herbal root dumplings were produced under the conditions shown in Table 1 below. This is shown in Table 1 below.

Comparative Examples 1 to 5

Herb roots dumplings were prepared in the same manner as in Example 1, except that the herbal root dumplings were produced under the conditions shown in Table 2 below. This is shown in Table 2 below.

[Table 1]

Figure pat00001

[Table 2]

Figure pat00002

Sensory evaluation

By using the herb roots dumplings produced according to the examples and the comparative examples of the present invention, improvement of the human health, constipation improvement / diet, improvement of texture / texture flavor, elimination of meat odor, , And the results are shown in Table 3. < tb > < TABLE >

Human hazard
evaluation
Constipation improvement /
Diet Assessment
Texture / texture
Evaluation of flavor improvement
Meat smell
Removal evaluation
nutrient
Supply evaluation
Example 1 Example 2 Example 3 Example 4 Example 5 Comparative Example 1 X X X X X Comparative Example 2 X X X X X Comparative Example 3 X X Comparative Example 4 X X X Comparative Example 5 X X X

 (?: Very excellent,?: Excellent,?: Fair, X: under)

Evaluation results

The sensory evaluation of the herb root dumplings was carried out to obtain the measurement results of Table 3 above. This will be described in detail below.

Comparative Examples 1 to 5 show cases in which the raw material of dumpling, the seasoning of condiments, the moisture content of the natural material forming the dumpling, the condition of the ripening, and the like are different from those of the present invention in the production of herbal root dumplings.

More specifically, as in Comparative Example 1, when the dough dough is not aged without adding the Hwanggi powder at the time of forming the dough for the herb root dumplings, the flavor such as texture and texture at the time of ingestion is weak, The supply of nutritional components is insufficient, and particularly, it is difficult to neutralize the flour of the cold component, so that it can be harmful to human body such as stomach, diarrhea, and it is difficult to expect constipation improvement and diet effect.

In addition, as in Comparative Example 2, when burdock and sweet potato were not included, especially when garlic and onion were not mixed under specific conditions, it was difficult to remove the odor of meat, and the flavor of the food was weakened upon ingestion, and sweet potato It is difficult to feel the incense of diarrhea and diarrhea due to the digestion failure, and it can be harmful to the human body, and it can be understood that the constipation improvement and the diet effect are weak.

Also, as in Comparative Example 3, the moisture content of the first sauce, which did not contain the shiitake mushrooms and the radish that formed the second sauce, was 100%, and the weight ratio of the first natural material and the second natural material, When set differently, it is difficult to feel the light and soft taste of the herb roots dumplings by the soft scent of green mushroom, and it is difficult to expect the effect of promoting digestion by the saliency. Especially, it has a harmful effect on the human body such as diarrhea caused by poor digestion and abdominal pain And it is also difficult to supply various nutrients.

In addition, as in Comparative Example 4, the carrot juice and the solid content were not kept at 100% but 10%, and the weight ratio of the first natural material and the second natural material was set to be different from the present invention , It is difficult to improve the flavor such as the texture that is chewed when ingested including the solid content and the moist texture due to the vegetable juice, the smell of meat is still present, the supply of nutrients is insignificant, and there is a problem that abdominal pain such as stomach pains and diarrhea may be caused .

In addition, as in Comparative Example 5, when the weight ratio of the dumplings inserted into the dumpling is different without adding the sprout beans, and when the dumpling is not matured, the ingestion of various nutrients such as vitamin C and aspartic acid caused by the sprout soybean is difficult, Since the dumpling is excessively excessive, the dumpling can not feel the texture of gum bite when consumed, and it can induce digestion deficiency due to excessive amount of flour and the like, so that the improvement effect of constipation is reduced. Also, It is difficult to realize a texture such as taste.

On the other hand, in the case of Examples 1 to 5 of the present invention, that is, in the case of forming the mandhodonti in the preparation of the herbal root dumpling, it contains the hwanggwa powder which neutralizes the cold component, The moisture content of the first natural material forming the second natural material and the vegetable juice and solid content of the second natural material are suitably maintained and the weight ratio of the dumpling inserted into the dumpling and the weight ratio condition between the natural materials, As shown in Table 3, as shown in Table 3, when the herb roots dumplings are consumed, the texture such as texture and texture are improved, and the supply of nutrients is appropriately maintained by the intake of various natural materials, Based on rich fiber and dietary fiber, digestion is actively promoted, and it can be said that there are excellent features such as improvement of constipation and effect of diet There.

Accordingly, the herb roots dumplings and the preparation method thereof according to the present invention are free from harmful effects on the human body by eliminating chemical seasoning or caramel coloring matters such as MSG and Miwon, and are rich in fiber and dietary fiber, The more effective it is, the more it eats with the clear and clean taste, the more it improves the texture and the flavor, and the cold properties of wheat flour are neutralized by using warm yellow powder, , Carrots and cabbage which increases texture with burdock, garlic, vegetable juice and solids, sweet potato of sweet and sour, mushroom flavor, and vitamin C / Asparaginic acid is added to the effect of a variety of natural ingredients such as soybeans and soybeans to achieve an excellent effect .

While the invention has been shown and described with reference to certain preferred embodiments thereof, it will be understood by those of ordinary skill in the art that various changes in form and details may be made therein without departing from the spirit and scope of the invention as defined by the appended claims. This is possible.

Therefore, the scope of the present invention should not be limited by the described embodiments, but should be determined by the scope of the appended claims as well as the appended claims.

Claims (15)

Aging the dough mixed with wheat flour, ylang-ylang powder, water and salt to form a dentifrice;
Pulverizing a primary natural material comprising garlic, burdock, green onion, shiitake and radish, to form a first sauce;
Mixing the first sauce, ginger and meat to form a mixed sauce;
The mixed sauce is mixed with sesame powder, salt powder, sprout bean, leek and second sauce to form a dumpling; And,
Inserting the dumpling into the dumpling and sealing the dumpling;
Lt; / RTI >
Wherein the second sauce is formed by pulverizing a secondary natural material including cabbage, carrot, onion and sweet potato.
The method according to claim 1,
The dough,
With respect to 100 parts by weight of wheat flour,
3 to 13 parts by weight of a yellowish powder;
40 to 50 parts by weight of water; And
And 0.3 to 0.8 parts by weight of salt.
The method according to claim 1,
In the mandrel formation step,
Kneading the wheat flour, hazelnut powder, water and salt for 5 to 15 minutes;
Aging the dough at 3-7 [deg.] C for 8-15 hours; And,
Further comprising cutting 10 to 25 g of the aged dough to a thickness of 0.2 to 1.8 mm after cutting to form a dentifrice.
The method according to claim 1,
Wherein the garlic, burdock, onion and sweet potatoes are boiled for 15 to 25 minutes at 90 to 100 ° C.
The method according to claim 1,
Wherein the first seasoning forming step comprises:
Further comprising, after said grinding, maintaining the moisture content of said garlic, burdock and radishes at 40 to 50%.
The method according to claim 1,
Characterized in that the radish is called at 40 to 60 DEG C for 30 to 1 hour.
The method according to claim 1,
Wherein the primary natural material is a mixture of garlic, burdock, green onion, shiitake and radish with a weight ratio of 1.2 to 2: 1: 1: 1: 1.5 to 3.
The method according to claim 1,
Wherein the secondary natural material is a mixture of cabbage, carrot, onion and sweet potato at a weight ratio of 3: 6: 1 to 2: 1: 1.5: 3.
The method according to claim 1,
Wherein the primary natural material and the secondary natural material are mixed at a weight ratio of 1: 1.5 to 3.
The method according to claim 1,
Wherein the mixed sauce is a mixture of meat, ginger and first sauce at a weight ratio of 11 to 13: 1: 12 to 14.
The method according to claim 1,
Wherein the sprout beans are boiled at 90 to 100 DEG C for 10 to 30 minutes.
The method according to claim 1,
Wherein the dumpling having the dumpling embedded therein is matured at 95 to 100 占 폚 for 7 to 15 minutes.
The method according to claim 1,
Wherein the dumpling inserted into the dumpling is inserted at a ratio of 1: 0.8 to 1: 3.5 by weight of dumpling and dumpling.
The method according to claim 1,
Wherein the chemical seasoning or the caramel coloring matter is not added.
Dandelion; And
Dumpling wrapped around the dumpling;
Lt; / RTI >
The dumplings include garlic, burdock, green onion, shiitake mushroom, slug, ginger, meat, sesame powder, salt powder,
Wherein the dandelion includes flour, hazelnut powder, salt and water, herb roots dumplings.
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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20190048295A (en) * 2017-10-31 2019-05-09 한남대학교 산학협력단 Manufacturing method of nutritious dumpling
CN111657430A (en) * 2019-03-09 2020-09-15 北京得利兴斯食品有限公司 Potherb mustard balls and preparation method thereof

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20190048295A (en) * 2017-10-31 2019-05-09 한남대학교 산학협력단 Manufacturing method of nutritious dumpling
CN111657430A (en) * 2019-03-09 2020-09-15 北京得利兴斯食品有限公司 Potherb mustard balls and preparation method thereof

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