KR20210048178A - Manufacturing method of dumpling skin and dumpling skin manufactured by the same - Google Patents

Abstract

The present invention relates to a method for manufacturing a dumpling skin and a dumpling skin manufactured by the method. Specifically, a dumpling skin dough composition according to the present invention not only significantly increases a chewy texture and overall preference of a dumpling skin manufactured with the dough composition, but can manufacture a sensually excellent dumpling skin without a color change even though various natural pigments that can give color to the dumpling skin are added in a process of manufacturing the dumpling skin, thereby being usefully used in the manufacture of dumplings having excellent functionality as well as having various efficacy effects due to natural pigments.

Description

Mandupi manufacturing method and mandupi manufactured by the above method TECHNICAL FIELD [MANUFACTURING METHOD OF DUMPLING SKIN AND DUMPLING SKIN MANUFACTURED BY THE SAME}

The present invention relates to a mandupi manufacturing method and a mandupi prepared by the above method.

Dumplings are usually kneaded with flour, salt, water, etc., and then made into thin plates and cut into appropriate sizes to make dumpling skin, and then dumplings made of meat, vegetables, etc. are put and sealed, and then heated in boiling water or oil. It is a food that is fried and eaten. These dumplings can be divided into various types depending on the ingredients added to the stuffing, the shape of the dumplings, and the cooking method.For example, depending on the cooking method, they can be divided into steamed dumplings, grilled dumplings, water dumplings, dumpling soup, etc. It is divided into, king dumplings, and lees dumplings, and it is divided into kimchi dumplings, pumpkin dumplings, seafood dumplings, and shrimp dumplings, depending on the ingredients added. These dumplings are one of the convenient foods that are inexpensive and convenient to use, and are one of the most popular foods of busy modern people.

However, in the manufacture of dumplings, the manufacture of the dumpling skin surrounding the dumplings and the shape of the dumplings are one of the tricky things. In order to manufacture the dumpling skin, a process of kneading and thinning the flour is required, and the process of properly cutting the dumpling skin into the dumplings and wrapping it is necessary.

Specifically, the dumpling skin used in the manufacture of dumplings uses flour as the main raw material, and after dissolving additives such as refined salt and emulsified oil and fat in water, it is put into a stirrer in an appropriate ratio and kneaded in a stirrer to make dough. Next, the dough is put into the dumpling skin molding apparatus to make a large amount of dumpling skin, or the dumpling skin is molded by hand. In particular, dumpling skin is a manufacturing method using various types of ingredients to provide an optimum texture according to the type of dumpling, and generally, the thinner the thickness, the better the texture.

In this regard, Korean Patent No. 10-1434115 discloses a dough having a viscosity and elasticity similar to that of wheat flour by adding tapioca starch and gluten to overcome the problem of rice flour having a low viscosity and elasticity, Disclosed is a method of making dumpling skin using the prepared dough.

Korean Patent Registration No. 10-1434115

It is an object of the present invention to provide a method for manufacturing a dumpling skin and a dumpling skin prepared by the above method.

In order to achieve the above object, the present invention provides a dough composition for dumpling skin comprising flour, adlay powder and water.

In addition, the present invention provides a dumpling prepared by the dough composition of the dumpling skin.

The dumpling skin dough composition according to the present invention not only significantly increases the chewy texture and overall acceptability of the dumpling skin prepared with the dough composition, but also adds various natural pigments that can color the dumpling skin in the process of manufacturing the dumpling skin. Even so, since it is possible to produce an excellent dumpling skin without color change, it can be usefully used in the manufacture of dumplings having not only various efficacy effects due to natural pigments, but also excellent sensory properties.

Figure 1 is a view of the results of photographing a dumpling skin prepared by adding astragalus, beet, aronia, turmeric, gardenia, cornus, spirunia, baengnyeoncho or mulberry leaves to the dumpling skin dough composition according to the present invention.

Hereinafter, the present invention will be described in detail.

The present invention provides a dough composition for dumpling skin comprising flour, adlay powder and water.

Any flour and adlay powder used in the dumpling skin dough composition according to the present invention may be used as long as it is known in the art as flour and adlay powder. In addition, the flour and adlay powder may be purchased and used as manufactured or marketed. As an example, the flour may be any one or more selected from the group consisting of soft flour, gravitational flour, and strong flour, and when using a mixture of the soft flour, gravitational flour, or strong flour, it may be selected and mixed in an appropriate amount by a person skilled in the art. .

On the other hand, the adlay powder has a higher content of starch than wheat flour, and by adding it, it is possible to increase the chewy texture of the dumpling skin dough prepared with the dumpling skin dough composition according to the present invention. In addition, the adlay powder can significantly increase the color expression of natural pigments that can be added to dumpling skin.

The adlay powder is 0.001 to 20% by weight, 0.001 to 15% by weight, 0.001 to 12% by weight, 0.001 to 8% by weight, 0.005 to 20% by weight, 0.005 to 15% by weight, 0.005 to 12% by weight, 0.005 to 8% by weight, 0.01 to 20% by weight, 0.01 to 15% by weight, 0.01 to 12% by weight, 0.01 to 8% by weight, 0.02 to 20% by weight, 0.02 to 15% by weight, 0.02 to 12% by weight or 0.02 to It may be included in 8% by weight. When the amount of adlay powder added to the dumpling skin dough composition according to the present invention is less than the above-described content range, there is no chewy texture of the dumpling skin prepared from the dumpling skin dough composition, and the color expression of the added natural pigment may be weak. On the other hand, when the adlay powder is added in an amount greater than the above-described content range, the dumpling skin prepared with the dumpling skin dough composition is cured, and the chewy texture of the dough may rather disappear.

The dumpling skin dough composition according to the present invention may further include salt. The salt may be added in an appropriate amount by a person skilled in the art, or may be added according to preference.

In addition, the dumpling skin dough composition according to the present invention may further include a natural pigment. As used herein, the term "natural color" generally refers to a pigment contained in natural animals and plants or produced by microorganisms, and includes, for example, flowers, vegetables, spices, animals and microorganisms separated from or produced by them. can do. The natural pigment may be prepared or marketed by a method known in the art, and may be used in an appropriate amount by a person skilled in the art. Specifically, the natural colorant may be a pigment separated from Astragalus, turmeric, cornus milk, white lotus, beet, gardenia, mulberry leaf, aronia or spironia, and these pigments may be in a liquid or solid form. When the natural color is in a solid form, it may be a powder.

The natural colorants are 0.1 to 10% by weight, 0.1 to 7% by weight, 0.1 to 5% by weight, 0.1 to 3% by weight, 1 to 10% by weight, 1 to 7% by weight, 1 to It may be added in an amount of 5% by weight, 1 to 3% by weight, 2 to 10% by weight, 2 to 7% by weight, 2 to 5% by weight, or 2 to 3% by weight.

In addition, the present invention provides a dumpling prepared by the dough composition of the dumpling skin.

The dumpling skin dough composition may have the same characteristics as described above. For example, the dough composition for dumpling skin may include flour, adlay powder, and water. At this time, the adlay powder is 0.001 to 20% by weight, 0.001 to 15% by weight, 0.001 to 12% by weight, 0.001 to 8% by weight, 0.005 to 20% by weight, 0.005 to 15% by weight, 0.005 to 12% by weight based on the total weight of the flour %, 0.005 to 8% by weight, 0.01 to 20% by weight, 0.01 to 15% by weight, 0.01 to 12% by weight, 0.01 to 8% by weight, 0.02 to 20% by weight, 0.02 to 15% by weight, 0.02 to 12% by weight or It may be contained in an amount of 0.02 to 8% by weight.

In addition, the dumpling skin dough composition may further include any one or more selected from the group consisting of salt and natural pigments. The natural pigment may be a pigment isolated from astragalus, turmeric, cornus, baekryeoncho, beet, gardenia, mulberry leaves, aronia, or spirunia. The natural colorants are 0.1 to 10% by weight, 0.1 to 7% by weight, 0.1 to 5% by weight, 0.1 to 3% by weight, 1 to 10% by weight, 1 to 7% by weight, 1 to It may be added in an amount of 5% by weight, 1 to 3% by weight, 2 to 10% by weight, 2 to 7% by weight, 2 to 5% by weight, or 2 to 3% by weight.

Dumplings according to the present invention may be prepared by a suitable method known in the art, in which case, the manufacturing method may be appropriately modified.

Hereinafter, the present invention will be described in detail by the following examples, provided that the following examples are for illustrative purposes only, and the present invention is not limited thereto. Anything that has substantially the same configuration as the technical idea described in the claims of the present invention and achieves the same operation and effects is included in the technical scope of the present invention.

Example 1. Preparation of dumpling skin-(1)

Dumpling skin containing adlay powder was prepared in the following manner.

First, salt was added to purified tap water and prepared by adjusting it to 0.2 degrees with a salinity meter. On the other hand, 0.01% by weight of adlay powder was added to the total weight of the flour, and the prepared salt water was added thereto. At this time, the brine was added so as to be 8.5 ℓ per 20 kg of a mixture of flour and adlay powder. Thereafter, the dough was kneaded by a conventional method to obtain a dough, and a dumpling skin was prepared from the obtained dough.

Example 2. Preparation of dumpling skin-(2)

A dumpling skin was prepared in the same conditions and methods as in Example 1, except that 0.1% by weight of adlay powder was added instead of 0.01% by weight of adlay powder.

Example 3. Preparation of dumpling skin-(3)

A dumpling skin was prepared in the same conditions and methods as in Example 1, except that 0.5% by weight of adlay powder was added instead of 0.01% by weight of adlay powder.

Example 4. Preparation of dumpling skin-(4)

A dumpling skin was prepared in the same conditions and methods as in Example 1, except that 1.0% by weight of barley radish powder was added instead of 0.01% by weight of barley radish powder.

Example 5. Preparation of dumpling skin-(5)

A dumpling skin was prepared in the same conditions and methods as in Example 1, except that 5.0% by weight of peeling radish was added instead of 0.01% by weight of peeled radish.

Example 6. Preparation of dumpling skin-(6)

A dumpling skin was prepared in the same conditions and methods as in Example 1, except that 10% by weight of adlay powder was added instead of 0.01% by weight of adlay powder.

Comparative Example 1. Preparation of dumpling skin-(1)

A dumpling skin was prepared in the same conditions and methods as in Example 1, except that the adlay powder was not added.

Comparative Example 2. Preparation of dumpling skin-(2)

Mandupi was prepared in the same conditions and methods as in Example 1, except that 30% by weight of barley powder was added instead of 0.01% by weight of barley powder.

Experimental Example 1. Measurement of elasticity of dumpling skin

Dumplings were prepared by a conventional method using the dumpling skins prepared in Examples 1 to 6 and Comparative Examples 1 and 2, and the elasticity of the dumpling skins of the prepared dumplings was measured using a texture profile of a rheometer. At this time, the target value was set to 50 to 70%, which is a range selected by about 85%, as a result of a preference survey by having 50 general consumer panels consume dumplings cooked for 10 minutes in boiling water. The measurement results are shown in Table 1 below.

division Example Comparative example One 2 3 4 5 6 One 2 Elasticity (%) 58.2 66.1 67.8 66.7 61.1 55.3 51.7 26.1

As shown in Table 1, the elasticity of all dumpling skins was within the range of the target value, except for the dumpling skin of Comparative Example 2, which was prepared by adding 30% by weight of adlay powder. It was judged that it was rather hardened. On the other hand, compared with the dumpling skin of Comparative Example 1 prepared without adding the adlay powder, the elasticity of the dumpling skin added with the adlay powder was significantly increased. However, the elasticity of the dumpling skin tended to decrease when the adlay powder was added beyond a certain range.

Experimental Example 2. Visual inspection

Using the dumpling skins prepared in Examples 1 to 6 and Comparative Examples 1 and 2, 20 steamed dumplings were prepared by a conventional method, and the prepared dumplings were visually confirmed. When visually confirmed, it was judged that the thickness of the surface of the prepared dumplings was uneven or that the dumpling skin was torn, and the elasticity of the dumpling skin was degraded.

As a result, in the dumplings prepared using the dumpling skins of Comparative Examples 1 and 2, it was confirmed that the dumpling skin was torn in two to three dumplings out of a total of 20, and the surface thickness of the dumpling skin of 5 to 6 dumplings was uneven. On the other hand, in the dumplings prepared using the dumpling skins of Examples 1 to 6, it was confirmed that the surface thickness of the dumpling skins of 4 to 5 dumplings was uneven, but the case where the dumpling skin was torn could not be confirmed.

Experimental Example 3. Sensory test

Using the dumpling skins prepared in Examples 1 to 6 and Comparative Examples 1 and 2, dumplings were prepared by a conventional method, and steamed dumplings were prepared by steaming them by a conventional method. The sensory test for the prepared steamed dumplings was carried out by a 9-point scale method, and the results are shown in Table 2 below. Specifically, the sensory test was performed by 20 men and women who have been engaged in food-related fields for more than 3 years and have experience in sensory testing. The result values were shown as an average of the evaluation values of 20 sensory test personnel for each sensory test item listed in Table 2 below.

division Example Comparative example One 2 3 4 5 6 One 2 Chewy
(Texture) 5.7 6.8 7.2 7.1 6.9 5.3 4.8 2.3 Overall
Preference 6.0 7.4 7.4 7.5 7.0 6.3 5.4 3.0

As shown in Table 2, dumplings prepared with the dumpling skin of Comparative Example 2 prepared by adding 30% by weight of adlay powder had the lowest score for a chewy texture and overall acceptability. On the other hand, the dumpling skin prepared in Examples 1 to 6 was superior to the dumpling skin prepared by adding only wheat flour, and the chewy texture and overall acceptability were superior.

Experimental Example 4. Preparation of dumplings using dumpling skin containing natural pigments

Including Astragalus, Beet, Aronia, Turmeric, Gardenia, Cornus, Spirunia, Perennial Plant or Mulberry Leaf, not only have the efficacy of these natural powders, but also colorful dumplings that are good to look at were prepared as follows.

First, a dumpling skin was prepared according to the conditions and methods described in Example 3, but the dumpling skin having a natural color by adding an appropriate amount of natural pigments such as Astragalus, beet, aronia, turmeric, gardenia, cornus milk, spirunia, zinnia or mulberry leaves. Was prepared (Fig. 1). At this time, the natural color was added so as to be 2.5% by weight based on the total weight of the mixed flour including wheat flour and adlay powder. A steamed dumpling was prepared by using the prepared dumpling skin to prepare dumplings by a conventional method, and steaming the dumplings by a conventional method. The sensory test of the prepared steamed dumplings was performed under the conditions and methods described in Experimental Example 3, and the results are shown in Table 3 below.

Astragalus beat Aaronia curcuma Gardenia Spirunia Centenary Mulberry leaves Chewy
(Texture) 7.0 6.9 7.1 7.3 7.0 7.2 7.4 7.3 Overall
Preference 7.2 7.5 7.6 7.1 7.3 7.2 7.7 7.3 color 7.3 7.1 7.7 7.4 7.0 7.2 7.0 7.2

As shown in Table 3, steamed dumplings made using dumplings prepared with astragalus, beet, aronia, turmeric, gardenia, spirulia, baeknyeoncho or mulberry leaves were excellent in chewy texture and overall palatability. In addition, the sensory test results for the color of dumplings prepared by adding natural powders having various colors were also excellent.

Claims (7)

A dough composition for dumpling skin comprising flour, adlay powder, and water.
The dough composition of claim 1, wherein the adlay powder is added in an amount of 0.001 to 20% by weight based on the total weight of the flour.
According to claim 1, wherein the dumpling skin dough composition further comprises salt, dumpling skin dough composition.
According to claim 1, The dumpling skin dough composition further comprises a natural pigment, dumpling skin dough composition.
The method of claim 4, wherein the natural colorant is Astragalus, turmeric, cornus, white lotus, beet, gardenia, mulberry leaves, aronia or spirunia powder, dumpling skin dough composition.
The dough composition according to claim 4, wherein the natural coloring is added in an amount of 0.1 to 10% by weight based on the total weight of flour and adlay powder.
Dumplings prepared with the dumpling skin dough composition according to claim 1.

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