KR20180112555A - Dumpling Skin and Manufacturing Method thereof - Google Patents

Abstract

The present invention relates to a method for producing a dumpling skin which can be well digested while minimizing fat accumulation, barely adheres to a dumpling molding machine when molding the dumpling, ensures easy adhesion of the dumpling skin, and is rich in various nutrients such as vitamin B1, B2, and minerals. To this end, the method comprises the following steps: (a) preparing porridge using at least one of rice bran and barley flakes; (b) preparing a mixture composed of 15 parts by weight of glutinous rice powder, 15 parts by weight of sweet potato starch, and 5 parts by weight of baked salt, based on 130 parts by weight of wheat flour; (c) kneading the mixture using the porridge in place of water for kneading; (d) cold-aging the dough obtained in the step (c) for 50-70 minutes; and (e) making the dumpling skin with the aged dough obtained in the step (d).

Description

Dumpling Skin and Manufacturing Method < RTI ID = 0.0 >

More particularly, the present invention relates to a dumpling using a rice bran and a barley dumpling, and a manufacturing method thereof.

In general, the conventional dandelion is prepared by mixing flour, which is a main ingredient, with salt egg, kneading with water, and then pushing the kneaded product into a circular shape having an appropriate thickness.

However, when the main ingredient is flour, the dough is not well digested and becomes the main ingredient of fat accumulation. Also, since the dough is hardened within a relatively short time, the dough is put in the dough for making dumpling, So that the shape of the dumplings is deformed or broken when cooked.

Published Japanese Patent Application No. 10-2005-0083128 (Aug. 25, 2005)

The object of the present invention is to solve the above-mentioned problems, and it is an object of the present invention to provide a dumpling machine capable of minimizing fat accumulation while minimizing fat accumulation, And a variety of nutritive substances such as minerals.

According to an aspect of the present invention, there is provided a method of manufacturing a mandibular dentifrice comprising: (a) dying at least one of rice bran and barley marbling; (b) preparing a mixture of 15 parts by weight of glutinous rice powder, 15 parts by weight of sweet potato starch, and 5 parts by weight of baked salt, based on 130 parts by weight of wheat flour; (c) kneading the mixture using the dough in place of water for dough; (d) chilling the resultant dough (from 50 to 70 minutes) of the step (c); And (e) making a dentifrice with the aged dough resulting from step (d).

To achieve the above object, according to another aspect of the present invention, a dumpling comprises at least one of rice bran and barley dumplings, which is dumped into at least one of dumplings, and 15 parts by weight of glutinous rice flour, 15 parts by weight of sweet potato starch, And 5 parts by weight of salt are mixed, and the mixture is kneaded and used in place of water for dough (water), followed by chilling and aging the mixture.

As described above, according to the present invention, it is possible to use dietary fiber, vitamins B1 and B2 and minerals contained in the cheeks (rice and barley hulls) in terms of nutrition by using them instead of rice dumplings and barley dumplings The digestibility is greatly improved by digesting power (compared with flour) due to the lipolytic enzyme produced during ripening of the beekeeping while minimizing fat accumulation. In addition, compared with conventional pastry dough made of water, Adhesion of the dentifrice is better without sticking.

FIG. 1 is a flowchart for explaining a method of manufacturing a dumpling according to an embodiment of the present invention.

According to the embodiment of the present invention, a dumpling is prepared by mixing a mixture of 1 cup (130 g) of flour (wheat flour), 1 T of glutinous rice flour, 1 T of sweet potato starch, and 1 t of baked salt, The dough is then used instead of water for dough, and the mixture is kneaded and chilled in a refrigerator, and the aged dough is cut into a predetermined size (about 10 g) and then rounded and flattened.

For reference, 1T represents 15ml with 1 tablespoon, 1t represents 5ml with 1 teaspoon.

A lotus leaf powder can be added to the mixture as an autumn food material, and a part of edible oil can be added to the mixture at the time of kneading.

It is effective in preventing constipation (large amount of fiber material contained in bran absorbs moisture to increase the amount of stool), prevention of colon cancer (it is effective for bowel movement and further reduction of colorectal cancer) . The ingredients of wheat are cold and sweet, which helps to relieve stress. Flour is important as a source of heat, like rice. Protein is 8 ~ 12% more than rice, but essential amino acid is slightly less than rice. However, the addition of lysine and threonine increases the nutritional value of rice. Vitamin B1 is 0.28mg in 100g, more than rice. To increase the nutritional value of flour, adding vitamin B group, minerals, and amino acids is called nutritional fortification. Wheat is crushed as it is called whole wheat flour, and it contains a lot of minerals and vitamins. According to the milling method, protein content, ash content (12 ~ 14% protein content, minimum 10.5% ash content 0.4 ~ 0.5%), gravity content (9 ~ Less than 0.4% ash). In this embodiment, a strong powder is used.

The glutinous rice powder has a warm nature, so that it shows the digestive system, stops vomiting diarrhea, and warms the inside. Glutinous rice contains vitamin E, tocopherol and other antioxidants and nutrients with excellent efficacy. It helps to eliminate active oxygen in the body which makes the body old or sick, and it plays a role of preventing various diseases caused by active oxygen as well as prevention of aging . It helps to circulate the blood smoothly by eliminating blood cholesterol and debris such as cholesterol, and it is good for prevention of various vascular diseases such as hypertension, arteriosclerosis and symptom improvement by lowering the bad cholesterol level in the blood. Glutinous rice not only stimulates the stomach wall, but also strengthens the aura and protects the stomach, steadily ingesting the strong digestive function and weakening the energy that appears as the expression of sweat and nausea, eliminates the cold and prevents the diarrhea that happens. It is rich in vegetable dietary fiber, and has high moisture retention ability. It helps the peristalsis of the intestines and has excellent efficacy to prevent and relieve constipation. Glutinous rice contains plenty of vitamin D that helps to absorb calcium, so even a small amount of calcium increases its efficiency and makes our body healthier and stronger. Niacin, and thiamine ingredients boost the immune system to protect our bodies from various diseases, as well as strengthen the nervous system to increase mental concentration, and also helps to prevent the development of older children and elderly dementia.

Sweet potato starch (domestically produced) is a starch extracted by crushing sweet potato and crushing in a cell. The viscosity characteristic of sweet potato starch is lower than that of the same concentration of potato starch but higher than that of cereal starch. In addition, the stability of starch viscosity is lower than that of cereal starch but more stable than potato starch. Sweet potato starch is relatively low in direct food use, and hydrolysis is the most common source of glucose, starch syrup. Sweet potatoes are alkaline foods and can be eaten with acidic foods such as grains. It is rich in dietary fiber and gives a feeling of fullness, which is helpful for dieting. Sweet potatoes are abundant in dietary fiber, which is rich in magnesium, which expands blood vessels to lower blood pressure and lower blood cholesterol.

Salt (roasted salt) is a kind of processed salt, salt which removes harmful ingredient by applying heat to sun salt, and it is salt made by roasting or baking sun salt at high temperature. There is no precise standard, but it is usually called salt roasted salt made at 400 ℃ or lower, and salt made at high temperature over 400 ℃ is called roasted salt. When heat is applied to sun salt, even jewels and harmful substances that have not been evaporated by sunlight are removed and minerals remain intact, which is good for health. It has a bitter taste and has a mild flavor. It has less salty taste than other salt, and it is suitable for all kinds of cooking such as simmered, simmered, and raw. In particular, baked salt is less salty than ordinary sun salt, so it can reduce the consumption of sodium, and the sulfation becomes stronger, and becomes alkaline and salt more than normal salt. Baked salt has excellent efficacy for gum improvement. Not only the effect of removing bad breath. The roasted salt enhances the stomach and removes waste from the body, helping to solve the root cause of bad breath. In general, salt is a slightly acidic substrate, but it turns into strong alkaline when the salt is baked. Continued use of baked salt will change the acidity of the constitution is weakly alkaline, weak alkaline constitution will increase immunity and resistance. Because baked salt secretes a lot of gastritis which digesting food, eating a lot of food increases digestion effect and it makes an appetite.

When making autumn mushroom dumplings, you can add a lotus leaf powder, which is an autumn season ingredient, as a constituent of dumpling, and the lotus leaves are spicy, spicy and slightly squeezed. Heart, liver, rain, and menopause. It has the effect of eliminating hot air, releasing wetness, and promoting clear seaweed (气发) and bleeding. It treats diarrhea due to wetness, dizziness, swelling by hand, brain breeze, hematemesis, non-hemorrhage, blooding, blood stasis, and postpartum hemorrhage. The antioxidant activity of the lotus leaf indicates prevention of adult disease and inhibition of aging caused by active oxygen. In the oriental literature, it is said that the lotus leaf has a detoxifying effect and is good when it is poisoned by eating sea bream. In addition, it is called "芙蓉" which is round and big leaf among the lotus leaves, and boule is symbol of beauty and leaves are clean, but it is good for skin beauty. The leaf of the kite is called the lower leaf, and it has the effect of stopping the bleeding and releasing the ejaculation by defeating the heat and the moisture. So it is good for the treatment of various hemorrhagic symptoms such as hemorrhage, nosebleed, bloody, uterine bleeding, etc. It stops the diarrhea by heat and moisture, eliminates thirst, clears the wind and heat accumulated in the head and eyes and treats dizziness. . Yeonbyeong has antimicrobial and hypotensive effects, strengthens the stomach, and helps with beauty and vitality. The lotus leaf promotes the peristalsis of the intestines, eliminates the succulence, improves constipation, prevents the accumulation of fat and accelerates the decomposition rate of body fat, thereby preventing the yo-yo phenomenon of the diet and helping the healthy diet. The lotus leaf promotes the diuretic action that allows the urine to be seen smoothly, and discharges the waste accumulated in the human body, caffeine, and swelling and edema. Alkaline lotion leaves the heart, liver, spleen, lungs, and other organs in the body to cool down and stabilize their nerves, as well as eliminating the terrible heat and thirst of summer. In addition, lotus leaf has the effect of stabilizing the mind and body, and it is effective for various mental diseases including insomnia which is helpful when the nervousness is sensitive, the mind is unstable, and sleeping is not possible. Yeonpyeong has the effect of improving physical strength, and it can be helped by people who are usually helpless or weak. It is especially good for patients with hypotension as it also boosts blood pressure. In addition, in case of people who eat flour food because the flour quality is cold, and digestion is not good or if it is chewy, putting lotus leaf in the dough alleviates such symptoms.

Hereinafter, a method for manufacturing a mandrel according to an embodiment of the present invention will be described in detail with reference to FIG.

Step S11: Rice bran, barley scooping step

First, in step S11, at least one of the rice bran, the barley bran, and the rice bran and the barley bran are mixed. At this time, the mixing ratio of rice bran and barley may vary depending on the season.

For example, when making a round bean with a mixture of rice bran and barley bran, put more rice bran in the spring and winter than in the barley bran, and put more of the barley bran in the summer than the rice bran.

Another example is to have a rice bran only in spring or winter and a barley bran in summer.

Rice bran contains rice husk and the back part is a part of rice and barley. It is rich in dietary fibers, vitamins B1, B2 and minerals. It can relieve digestive power for consumers who are resistant to flour foods by inflammation relief and diet foods. In particular, when the mulligans are aged, the digestive power is doubled. In the case of using the mulligans in step S11 as a kneaded product in the pastry dough, the chewy texture of the muddles can be greatly improved by improving the gluten formation,

Step S12: Flour mixture stage

In step S12, a mixture prepared by mixing 15 parts by weight of glutinous rice powder, 15 parts by weight of sweet potato starch, and 5 parts by weight of baked salt is prepared for 130 parts by weight of wheat flour.

As another example, in autumn (when mushroom dumplings are added), the mixture can be added to the mixture with lemon leaf powder, a seasonal ingredient of autumn.

In addition, some cooking oil may be added to the mixture.

Step S13: Dough stage

In step S13, the mixture prepared in step S12 is kneaded using the dough prepared in step S11 instead of water for dough (water).

At the time of kneading, for example, using the hot dough of die S11 in step S11 may or may not be rinse, but can be adjusted according to the degree of soft texture of the dandelion.

Step S14: Refrigeration aging step

In step S14, the dough, which is the result of step S13, is put in a sanitary pack and is chilled in a refrigerator for about one hour. The fermentation aging time can be adjusted within a range of about 50 minutes to 70 minutes.

Step S15:

In step S15, the wheat flour is sprayed on the cutting board, and 10g of the aged dough, which is the result of step S14, is peeled off, and the dough is formed by pushing the dough round.

As another example, the aged dough, which is the result of step S14, can be put into a dumpling (pie) molding machine and a large number of dumplings can be automatically produced.

Step S16: Dumpling step

In step S16, various dumplings may be put into the dumplings prepared according to the steps S11 to S15 described above to make dumplings.

In this embodiment, the dumplings are manufactured according to the unknown temple food recipe, and the components of the dumplings differentiated according to the seasons can be selected using the mountain vegetables. For example, in spring, spring herbs, It makes cucumber and dumplings using cucumber and barley such as cucumber and barley that cool the heat in the summer, and mushroom which uses mushroom iron in the autumn, and mushroom Dumplings, and in the winter, you can make hot and savory dumplings using hot and savory foods.

Spring herb dumplings (dumplings dumplings - dumplings dumplings, dallas dumplings, dumplings, dumplings)

Each of 200g (2 ~ 3mm cut after boiling) is made into a different dumplings, one by one, respectively. (2 ~ 3mm cut after cutting), 5g of purified salt, 15g of house soy sauce, 3g of pepper, 15g of perilla oil, 15g of perilla oil, 100g of soybeans, 100g of tofu, 150g of tofu, 5 g are mixed to make dumplings.

Cucumber buns

Cucumber 300g (1 ~ 2mm sliced salt 5g, pickled in 15g of vinegar, stir in 10g of olive oil), 20g of chili pepper (1 ~ 2mm cut), 10g of dried beans (go to the cutter after being called) 15g of peanut powder, 2 g of pepper, 10 g of sesame oil, 10 g of house soy sauce, and 5 g of salt are mixed and made into a dumpling.

Mushroom buns

Cut 20g of mushroom and dried mushroom into 1 ~ 2mm and cut 150g of tofu, 40g of mushroom (2 ~ 3mm cut after pudding), cut into 1 ~ 2mm each with 50g of mushroom, mushroom, 10g of red pepper and 5g of red pepper (cut into 1 ~ 2mm), 200g of bean curd (cut to 30 ~ 40mm), 100g of courgette (3 ~ 4mm cut and fried), 80g of host 40g (cut to 3 ~ 4mm), 15g of sesame oil, 15g of house liver, 10g of sesame seeds, 5g of purified salt and 3g of pepper are mixed and made into dumplings.

Dumpling buns

Dried shiitake mushrooms (cut into 1 ~ 2mm after cutting 20g), 150g of tofu, 40g (2 ~ 3mm cut after boiling), 10g of red pepper and 5g (Cut to 3 ~ 4mm), 50g (cut to 2-3mm after boiling), 15g of sesame oil, 40g of carrot (cut to 3-4mm) 15g of house soy sauce, 10g of sesame seeds, 5g of tablets and 3g of pepper are mixed to make dumplings.

The foregoing description is merely illustrative of the technical idea of the present invention and various changes and modifications may be made by those skilled in the art without departing from the essential characteristics of the present invention. Therefore, the embodiments disclosed in the present invention are intended to illustrate rather than limit the scope of the present invention, and the scope of the technical idea of the present invention is not limited by these embodiments. The scope of protection of the present invention should be construed according to the claims, and all technical ideas within the scope of equivalents should be interpreted as being included in the scope of the present invention.

S11: Rice bran, barley scorched porridge step
S12: Flour mixture preparation step
S13: Dough stage
S14: Refrigerated aging step
S15: Manufacturing step
S16: Dumpling step

Claims (2)

(a) at least one of rice bran and barley bran, which is dyed with a mixture of rice bran and barley bran at different rates depending on the season;
(b) preparing a mixture of 15 parts by weight of glutinous rice powder, 15 parts by weight of sweet potato starch, and 5 parts by weight of baked salt, based on 130 parts by weight of wheat flour;
(c) kneading the mixture using the dough in place of water for dough;
(d) chilling the resultant dough (from 50 to 70 minutes) of the step (c); And
(e) making dough with the resultant dough of step (d);
≪ / RTI > The mixture ratio of rice bran and barley bran was varied according to the season, and 15 parts by weight of glutinous rice flour, 15 parts by weight of sweet potato starch, and 5 parts by weight of baked salt were mixed with 130 parts by weight of wheat flour mixed with at least one of rice bran and barley bran. Wherein the dough is made into aged dough after the mixture is kneaded and chilled and aged by using the dough in place of the water for dough (water).

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