KR20210129505A - Cooking method of a meet-free dumpling using wild vegetables - Google Patents

Cooking method of a meet-free dumpling using wild vegetables Download PDF

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KR20210129505A
KR20210129505A KR1020200047608A KR20200047608A KR20210129505A KR 20210129505 A KR20210129505 A KR 20210129505A KR 1020200047608 A KR1020200047608 A KR 1020200047608A KR 20200047608 A KR20200047608 A KR 20200047608A KR 20210129505 A KR20210129505 A KR 20210129505A
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오금란
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태백산채마을 농업회사법인 주식회사
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    • 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
    • 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
    • A23L11/05Mashed or comminuted pulses or legumes; Products made therefrom
    • A23L11/07Soya beans, e.g. oil-extracted soya bean flakes
    • 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
    • A23L15/00Egg products; 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
    • A23L19/10Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
    • 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
    • A23L25/00Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
    • A23L25/30Mashed or comminuted products, e.g. pulp, pastes, meal, powders; Products made therefrom, e.g. blocks, flakes, snacks; Liquid or semi-liquid products
    • 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
    • A23L27/00Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; 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
    • A23L29/00Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/212Starch; Modified starch; Starch derivatives, e.g. esters or ethers
    • 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
    • A23L5/00Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10General methods of cooking foods, e.g. by roasting or frying
    • A23L5/13General methods of cooking foods, e.g. by roasting or frying using water or steam
    • 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
    • A23L7/109Types of pasta, e.g. macaroni or noodles
    • A23L7/113Parboiled or instant pasta
    • 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
    • A23P30/00Shaping or working of foodstuffs characterised by the process or apparatus

Abstract

The present invention relates to a method for manufacturing meatless dumpling using wild vegetables and to a method for manufacturing dumpling which tastes meat without adding meat by using dumpling stuffing manufactured through the following steps of: stir-frying dried radish, dried acorn jelly, and garlic with perilla oil on a frying pan; putting Aruncus dioicus and Heracleum moellendorffii to stir-fry the same; transferring the stir-fried ingredients to a bowl, adding tofu, glass noodles, chives, green onions, mung-bean sprouts, egg whites, refined rice wine, sugar and synthetic seasonings, and mixing the same.

Description

산채 나물을 이용하여 고기를 넣지 않은 만두를 제조하는 방법{COOKING METHOD OF A MEET-FREE DUMPLING USING WILD VEGETABLES}A method of manufacturing dumplings without meat using wild vegetables {COOKING METHOD OF A MEET-FREE DUMPLING USING WILD VEGETABLES}

본 발명은 산채 나물을 이용하여 고기를 넣지 않은 만두를 제조하는 방법에 관한 것으로, 들기름을 후라이팬에 두른 상태에서 무말랭이, 도토리 건조묵, 마늘을 넣고 볶는 단계; 눈개승마 및 어수리를 넣고 볶는 단계; 상기 볶은 재료를 그릇에 옮기고 두부, 당면, 부추, 대파, 숙주, 계란 흰자, 청주, 설탕 및 다시다를 넣고 혼합하여 제조된 만두소를 이용하여 고기를 첨가하지 않고도 고기 맛이 나는 만두를 제조하는 방법에 관한 것이다.The present invention relates to a method for manufacturing non-meat dumplings using wild vegetables, comprising the steps of: frying dried radish, dried acorns, and garlic in a frying pan with perilla oil; Stir-frying put the snow horse riding horse and eosuri; Transfer the roasted ingredients to a bowl and use the dumpling stuffing prepared by mixing tofu, vermicelli, leek, green onion, bean sprouts, egg white, rice wine, sugar and dashi to prepare dumplings with meat flavor without adding meat. it's about

눈개승마(Aruncus dioicus var. kamtschaticus Hara)는 전국 각처의 고산지역에서 자라는 다년생 초본이다. 생육환경은 낙엽이 많으며 반그늘 혹은 음지에서 자생한다. 키는 30~100㎝이고, 잎은 길이가 3~10㎝, 폭이 1~6㎝로 광택이 나는 긴 잎자루를 가지고 있다. 2~3회 정도 깃털과 같은 모양으로 갈라지는 깃꼴겹잎으로, 끝이 뾰족하고 가장자리에 파고드는 모양의 톱니가 있다. 꽃은 흰색으로, 길이는 10~30㎝이며 부채꽃 모양으로 펼쳐지고 아래에서부터 피어서 위로 올라간다. 열매는 7~8월에 익고 갈색으로 타원형이며 길이가 약 0.3㎝가량인데, 익을 때는 광채가 있다. 관상용으로 쓰이며, 어린순은 식용으로 쓰인다.Snow Dog Horse ( Aruncus dioicus var. kamtschaticus Hara) is a perennial herb that grows in alpine areas throughout the country. The growing environment is deciduous and grows wild in semi-shade or shaded areas. It is 30~100cm tall, and the leaves are 3~10cm long and 1~6cm wide and have long glossy petioles. It is a pinnate compound leaf that splits in the shape of a feather about 2 or 3 times, and has a sharp tip and a sawtooth in the shape of digging into the edge. The flowers are white, 10~30cm long, spread out in the shape of a fan, bloom from the bottom and go up. The fruits ripen in July-August, are brown, oval, and about 0.3 cm long, and have a brilliance when ripe. It is used as an ornamental, and the young shoots are used for food.

민간에서는 삼나물로 불리고 있으며 탄수화물과 무기질 함량이 풍부하여 국거리나 무침 등에 쓰이는 고급산채로 전초는 해독, 편도선염, 정력, 지혈 등의 효과가 있어 약용으로 사용하고 어린 순은 식용으로 이용한다.In folklore, it is called cedar and is rich in carbohydrates and minerals, so it is a high-grade wild vegetable used for soups and seasonings.

또한, 경사지 토양보전 효과가 우수하여 강원도 일부지역에서는 경사지 토양 유실방지 및 농가소득작물로 보급을 확대하고 있는 산채이다. In addition, because of its excellent soil conservation effect on slopes, in some areas of Gangwon-do, it is a wild plant that is being expanded to prevent soil loss on slopes and to be used as farm household income crops.

한편, 만두는 밀가루나 메밀가루 반죽으로 만든 껍질(만두 피)에 고기, 두부, 김치 등을 넣고 버무려서 만든 소(만두소)를 넣고 찌거나 튀긴 음식으로서, 중국에서 유래한 음식이다. 만두는 조선시대에 우리나라로 들어온 것으로 보이며, 익히는 방법에 따라 찐 만두, 군만두, 물만두, 만둣국 등으로 나뉜다. 만두소에는 주로 익히지 않은 육류가 사용되는데, 주로 소고기, 돼지고기, 닭고기, 꿩고기 등이 사용된다.On the other hand, dumplings are foods that are steamed or fried with meat, tofu, and kimchi mixed with meat, tofu, kimchi, etc., and then steamed or fried. Mandu seems to have been introduced to Korea during the Joseon Dynasty, and is divided into steamed dumplings, gun dumplings, water dumplings, and dumpling soup depending on how they are cooked. Raw meat is mainly used for dumpling stuffing, but mainly beef, pork, chicken, and pheasant meat are used.

특허문헌 대한민국 등록특허 제10-1521395호Patent Literature Korean Patent Registration No. 10-1521395

이에 본 발명자는 만두소에 첨가되는 육류를 대신하고자 고기 맛을 내는 눈개승마를 이용하여 고기가 첨가되지 않는 만두 제조 방법을 제공하고자 한다.Accordingly, the present inventors intend to provide a method for manufacturing dumplings in which meat is not added by using a meat-flavored snow horse riding horse to replace the meat added to the dumpling stuffing.

본 발명의 일 실시예에 따르면, 들기름을 후라이팬에 두른 상태에서 무말랭이, 도토리 건조묵, 마늘을 넣고 볶는 단계; 눈개승마 및 어수리를 넣고 볶는 단계; 상기 볶은 재료를 그릇에 옮기고 두부, 당면, 부추, 대파, 숙주, 계란 흰자, 청주, 설탕 및 합성 조미료를 넣고 혼합하여 만두소를 제조하는 단계; 상기 제조된 만두소를 둥글게 성형한 다음 전분 가루를 입혀주는 단계; 및 상기 전분 가루가 입혀진 만두소를 찌는 단계를 포함하는, 산채 나물을 이용하여 고기를 넣지 않은 만두를 제조하는 방법을 제공한다. According to an embodiment of the present invention, in a state in which perilla oil is wrapped in a frying pan, adding radish, acorn dried jelly, and garlic and frying; Stir-frying put the snow horse riding horse and eosuri; preparing dumpling stuffing by transferring the roasted ingredients to a bowl and mixing tofu, vermicelli, leek, green onion, host, egg white, rice wine, sugar and synthetic seasoning; forming the prepared dumpling stuffing into a round shape and then applying starch powder; And it provides a method for manufacturing meat-free dumplings using wild vegetables, including the step of steaming the dumpling stuffing coated with the starch powder.

상기 각각의 볶는 단계는 3 ~ 7분간 수행되고, 상기 볶는 온도는 95℃ 이상의 온도에서 수행되는 것이 바람직하다. Each of the roasting steps is performed for 3 to 7 minutes, and the roasting temperature is preferably performed at a temperature of 95° C. or higher.

무말랭이와 도토리 건조묵은 눈개승마 및 어수리보다 단단한 식감을 가지고 있으므로, 눈개승마 및 어수리를 볶기 전에 먼저 후라이팬에 볶은 후 다시 눈개승마와 어수리를 첨가하고 한번 더 볶는 과정을 수행한다. Dried radish and acorns have a firmer texture than sage and oysters, so before frying them, first fry them in a frying pan.

상기 볶는 시간이 3분 미만인 경우 재료가 덜 익는다는 문제점이 발생할 수 있으며, 7분 이상 초과하여 볶는 경우, 아삭한 식감이 감소할 뿐만 아니라 재료가 물러지는 문제점이 발생할 수 있다. If the roasting time is less than 3 minutes, there may be a problem that the material is undercooked.

본 발명은 눈개승마 및 어수리를 이용하여 고기 맛을 내고, 무말랭이 및 도토리 건조묵을 이용하여 고기의 식감을 낼 수 있어 고기를 첨가하지 않고도 고기 맛을 내는 만두를 제조할 수 있다. According to the present invention, it is possible to produce meat flavored dumplings without adding meat because it is possible to produce a meat flavor using snow horse riding horses and fish, and a texture of meat using dried radish and acorns.

아래 기재된, 본 발명의 실시예 1과 비교예 2를 비교하면, 눈개승마, 어수리, 무말랭이 및 도토리 건조묵을 따로 볶지 않고 다른 재료와 혼합하여 만두소를 제조하는 경우에는 상기 볶아서 조리한 만두소에 비하여 고기 맛과 고기의 식감이 현저하게 떨어지는 것을 확인할 수 있었으며, 고기 맛과 고기의 식감을 위해서는 상기 재료를 혼합하기 전에 따로 볶는 단계가 필수적으로 포함되어야 할 것이다. Comparing Example 1 and Comparative Example 2 of the present invention described below, in the case of manufacturing dumpling stuffing by mixing with other ingredients instead of separately frying snow crab, seaweed, daikon radish and acorn dried jelly, the taste of meat compared to the roasted and cooked dumpling stuffing It was confirmed that the texture of the meat and the meat was significantly reduced, and for the taste and texture of the meat, a separate roasting step should be necessarily included before mixing the ingredients.

어수리는 쌍떡잎식물 산형화목 미나리과의 여러해살이풀로 한방에 있어서 한약의 약재로 주로 사용되며, 나물류의 식품으로도 이용되고 있다. Eosuri is a dicotyledonous perennial plant of the Umbelliferae family, and is mainly used as herbal medicine in oriental medicine, and is also used as a food for herbs.

본 발명에서는 어수리를 첨가하지 않은 경우 어수리를 첨가한 경우에 비하여 맛과 식감 그리고 전반적인 기호도가 저하되는 것을 확인할 수 있었는데, 어수리는 눈개승마와 함께 맛과 식감을 향상시키는 효과를 나타낸다. 또한 어수리를 첨가하는 경우 상대적으로 눈개승마의 첨가량을 줄일 수 있어 전체적인 제조 단가를 낮출 수 있는 효과가 있다. In the present invention, it was confirmed that the taste, texture, and overall preference were lowered in the case of not adding eosuri compared to the case of adding eosuri. In addition, when eosuri is added, it is possible to relatively reduce the amount of snow horse riding, thereby lowering the overall manufacturing cost.

상기 상기 전분가루는 만두소의 식감 및 결합력을 상승시키기 위하여 0.5~5mm의 두께로 둥글게 성현된 만두소의 일면에 도포되는 것이 바람직하며, 1~2mm의 두께로 도포되는 것이 보다 바람직하다.The starch powder is preferably applied to one side of the dumpling stuffing rounded to a thickness of 0.5 to 5 mm in order to increase the texture and bonding strength of the stuffing, and more preferably to a thickness of 1 to 2 mm.

상기 전분가루가 0.5mm 미만의 두께로 도포되면 완자소의 결합력이 떨어져 성형틀에서 완성된 만두소(굴림만두)의 모양이 변형되거나 부셔질 수 있으며, 5mm를 초과한 두께로 도포되면 너무 두꺼워 무겁고 질긴 식감을 줄 수 있다.When the starch powder is applied to a thickness of less than 0.5 mm, the binding force of the dumplings is lowered, and the shape of the finished dumpling stuffing (rolled dumplings) may be deformed or broken in the forming mold. can give

상기 만두 제조방법은 일면 굴림만두라고 불리는 만두를 제조하는 방법에 관한 것으로, 상기 기재된 방법과 동일한 방법으로 만두소를 제조한 다음 상기 제조된 만두소를 둥글게 성형하고 만두피에 넣고 만두의 형태로 성형하여, 상기 성형된 만두를 찌는 단계를 수행한다면, 일반적으로 만두피를 갖는 만두를 제조할 수 있다. The dumpling manufacturing method relates to a method of manufacturing dumplings called one-sided roll dumplings, and after manufacturing the dumpling stuffing in the same way as the above-described method, the prepared dumpling stuffing is rounded, put in the dumpling skin, and molded in the form of dumplings, If performing the step of steaming the molded dumplings, it is possible to produce dumplings having a dumpling skin in general.

만두는 냉동만두의 제조에 통상적으로 사용하는 만두제조기계를 사용하여 제조할 수 있으며, 구체적으로는 만두피와 만두소를 만두 성형기의 만두피 호퍼와 만두소 호퍼에 각각 투입한 후 가동하여 원하는 형상의 만두를 성형할 수 있다. 예를 들어, 준비한 만두피와 만두소를 각각 만두소 및 만두피 호퍼에 넣고, 만두피 두께는 0.7 내지 0.9mm로 압출 성형하여 만두를 제조할 수 있다.Dumplings can be manufactured using a dumpling making machine commonly used for manufacturing frozen dumplings. Specifically, dumpling skins and dumpling fillings are put into the dumpling skin hopper and dumpling filling hopper of the dumpling forming machine, respectively, and then operated to form dumplings of the desired shape. can do. For example, the prepared dumpling skins and dumpling stuffing are put in the dumpling stuffing and dumpling skin hoppers, respectively, and the dumpling skin thickness can be extruded to 0.7 to 0.9mm to manufacture dumplings.

성형시 만두소와 만두피의 중량비는 8:2 내지 6:4 정도가 바람직하며, 가장 바람직하게는 7:3 이다. 이와 같은 중량비로 조정하는 이유는 만두피 중량비가 너무 적으면 증숙시 만두피 터짐현상이 발생할 수 있고, 상기와 같은 중량비를 이룰 경우, 만두소와 만두피가 어우러져 가장 좋은 맛을 구현할 수 있다.During molding, the weight ratio of the dumpling stuffing and the dumpling skin is preferably about 8:2 to 6:4, and most preferably 7:3. The reason for adjusting the weight ratio is that if the weight ratio of the dumpling skin is too small, the dumpling skin bursting phenomenon may occur during steaming, and when the weight ratio is achieved as described above, the best taste can be realized by mixing the dumpling stuffing with the dumpling skin.

상기 만두피는 총 만두피 조성물 중량 대비 정제수 30 ~ 40 중량%, 밀가루 50 ~ 60 중량%, 정제소금 0.1 ~ 2 중량%, 식용유 1 ~ 3 중량%, 찹쌀가루 1 ~ 5 중량% 및 전분가루 5 ~ 10 중량%를 혼합하여 제조될 수 있으며, 바람직하게는 정제수 34 중량%, 밀가루 53 중량%, 정제소금 1 중량%, 식용유 2 중량%, 찹쌀가루 3 중량% 및 전분가루 7 중량%를 혼합하는 것이 바람직하다. 상기 찹쌀가루는 소화력을 높여줄 수 있고, 식용유는 반죽을 부드럽게 해주고 쫄깃한 식감을 유지할 수 있게 한다.The dumpling skin is 30 to 40% by weight of purified water, 50 to 60% by weight of flour, 0.1 to 2% by weight of refined salt, 1 to 3% by weight of cooking oil, 1 to 5% by weight of glutinous rice flour, and 5 to 10% by weight of starch powder relative to the total weight of the dumpling skin composition It can be prepared by mixing weight %, preferably purified water 34% by weight, wheat flour 53% by weight, refined salt 1% by weight, cooking oil 2% by weight, glutinous rice flour 3% by weight, and starch powder 7% by weight It is preferable to mix do. The glutinous rice flour can increase digestion, and the cooking oil makes the dough soft and maintains a chewy texture.

본 발명의 일 실시예에 따르면, 상기 만두소 재료는 만두소 총 중량에 대하여 무말랭이 10 ~ 14 중량%, 도토리 건조묵 10 ~ 14 중량%, 마늘 1 ~ 3 중량%, 들기름 1 ~ 5 중량%, 눈개승마 7 ~ 10 중량%, 어수리 7 ~ 10 중량%, 두부 10 ~ 20 중량%, 당면 8 ~ 12 중량%, 부추 2 ~ 6 중량%, 대파 1 ~ 3 중량%, 숙주 5 ~ 10 중량%, 계란 흰자 5 ~ 10 중량%, 청주 2 ~ 6 중량%, 설탕 1 ~ 5 중량%, 합성 조미료 1 ~ 3 중량%를 포함하는 것을 특징으로 하며, 구체적으로는 만두소 총 중량에 대하여 무말랭이 12 중량%, 도토리 건조묵 12 중량%, 마늘 2 중량%, 들기름 3 중량%, 눈개승마 8 중량%, 어수리 8 중량%, 두부 15 중량%, 당면 10 중량%, 부추 4 중량%, 대파 2 중량%, 숙주 7 중량%, 계란 흰자 8 중량%, 청주 4 중량%, 설탕 3 중량%, 합성 조미료 2 중량%를 포함하는 것이 바람직하다.According to an embodiment of the present invention, the dumpling stuffing material is 10 to 14% by weight of dried radish, 10 to 14% by weight of dried acorn jelly, 1 to 3% by weight of garlic, 1 to 5% by weight of perilla oil, based on the total weight of the dumpling stuffing. 7 to 10% by weight, 7 to 10% by weight of seaweed, 10 to 20% by weight tofu, 8 to 12% by weight of vermicelli, 2 to 6% by weight of leek, 1 to 3% by weight of green onion, 5 to 10% by weight of host, egg white 5 to 10% by weight, 2 to 6% by weight of sake, 1 to 5% by weight of sugar, and 1 to 3% by weight of synthetic seasonings, specifically, dried radish 12% by weight based on the total weight of dumplings, dried acorns Jelly 12% by weight, garlic 2% by weight, perilla oil 3% by weight, snow horse riding horseradish 8% by weight, sea bass 8% by weight, tofu 15% by weight, vermicelli 10% by weight, leek 4% by weight, green onion 2% by weight, host 7% by weight , It is preferable to contain 8% by weight of egg white, 4% by weight of sake, 3% by weight of sugar, and 2% by weight of synthetic seasoning.

또 다른 실시 예에서, 매운 맛의 만두를 제조하고자 하는 경우에는 만두소 총 중량에 대하여 다진 청양고추 2 ~ 5 중량%를 더 포함하여 만두소를 제조할 수 있다. In another embodiment, in the case of manufacturing spicy dumplings, the dumpling stuffing can be prepared by further including 2 to 5% by weight of chopped Cheongyang pepper based on the total weight of the dumpling stuffing.

만두 제조 방법 중 찌는 단계는 95 ~ 100℃의 찜기에서 3 ~ 7분동안 수행하는 것이 바람직하며, 상온에서 30분간 식힌 후 -40℃의 냉동고에 넣어 60분간 냉동시켜 보관하고, 이를 포장하여 소비자에게 유통시킬 수 있다. The steaming step of the dumpling manufacturing method is preferably performed for 3 to 7 minutes in a steamer at 95 ~ 100 ℃, cools at room temperature for 30 minutes, puts in a -40 ℃ freezer for 60 minutes, then is packaged and stored to consumers. can be distributed.

본 발명에 따른 산채 나물을 이용한 만두 제조 방법은 고기를 대신하여 눈개승마, 어수리, 무 말랭이 및 도토리 말랭이를 첨가하여, 동물성지방을 최소화할 수 있는 이점이 있어 콜레스테롤 수치를 낮추는데 유리하다. 특히 무말랭이와 도토리 말랭이는 고기처럼 씹는 식감을 낼 수 있고 눈개승마는 고기 맛을 낼 수 있으므로 고기를 먹지 않는 사람들도 마치 고기가 들어간 만두를 먹는 것 과 같은 느낌을 가질 수 있고, 웰빙 건강식으로 좋은 이점이 있다.The method for manufacturing dumplings using wild vegetables according to the present invention is advantageous in lowering cholesterol levels because it has the advantage that animal fat can be minimized by adding snow horses, fishtails, radishes and acorns instead of meat. In particular, dried radish and dried acorns can have a chewy texture like meat, and snow horses can taste like meat, so even people who do not eat meat can feel like eating dumplings with meat, which is good for well-being and healthy food There is this.

이하, 실시예를 통해 본 발명을 보다 구체적으로 설명한다. 그러나 이들 예는 본 발명의 이해를 돕기 위한 것일 뿐 어떠한 의미로든 본 발명의 범위가 이들 예로 한정되는 것은 아니다.Hereinafter, the present invention will be described in more detail through examples. However, these examples are only for helping the understanding of the present invention, and the scope of the present invention is not limited to these examples in any sense.

<실시예 1><Example 1>

재료의 준비preparation of materials

눈개승마 및 어수리는 제철에 수확된 것을 건조시켜 보관하였다가 만두 제조에 필요한 만큼 꺼내어 25 ~ 30℃의 미지근한 물에 24시간 불려서 크기가 0.3 ~ 0.6cm의 크기로 잘게 잘라 놓는다. After drying and storing seasonal harvests, take out as much as needed for dumplings, soak them in lukewarm water at 25-30℃ for 24 hours, and cut them into 0.3-0.6cm pieces.

무말랭이와 도토리 건조묵(묵 말랭이) 각각을 25 ~ 30℃의 미지근한 물에 24시간 불려서 물기를 짜고 0.5 ~ 1.0cm의 크기로 잘게 잘라 놓는다.Soak radish and dried acorns in lukewarm water at 25-30℃ for 24 hours, squeeze out the water, and cut into 0.5-1.0cm pieces.

두부는 으깨어 놓는다. Mash the tofu.

당면도 25 ~ 30℃의 미지근한 물에 1시간 불려서 0.3 ~ 0.6cm의 크기로 잘게 잘라 놓는다.Soak vermicelli in lukewarm water at 25 ~ 30℃ for 1 hour and cut into 0.3 ~ 0.6cm pieces.

대파, 부추도 0.3 ~ 0.6cm의 크기로 잘게 잘라 놓는다.Chop the green onion and leek into 0.3 ~ 0.6cm pieces.

숙주는 끊는 물에 5 ~ 10초간 데친 후 0.3 ~ 0.6cm의 크기로 잘게 잘라 놓는다.Blanch the host in boiling water for 5 to 10 seconds, then cut it into 0.3-0.6cm pieces.

만두소 제조Manufacture of dumplings

후라이팬을 95 ~ 100℃의 온도로 달구어 들기름 40g을 넣고 무말랭이 150g, 도토리 건조묵 150g, 마늘 20g을 넣고 5분간 볶은 다음 눈개승마 100g 및 어수리 100g을 넣고 5분간 더 볶아준다. 상기 볶은 재료를 그릇에 옮기고 두부 200, 당면 140g, 부추 50g, 대파 30g, 숙주 100g, 계란 흰자 100g, 청주 60g, 설탕 40g 및 합성 조미료(다시다) 20g을 넣고 섞는다. Heat a frying pan at a temperature of 95 ~ 100℃, add 40g of perilla oil, add 150g of dried radish, 150g of dried acorn jelly, and 20g of garlic, and fry for 5 minutes. Transfer the roasted ingredients to a bowl, add 200 g of tofu, 140 g of vermicelli, 50 g of leek, 30 g of green onion, 100 g of bean sprouts, 100 g of egg white, 60 g of rice wine, 40 g of sugar and 20 g of synthetic seasoning (dashida) and mix.

만두 제조dumpling manufacturing

상기 제조된 만두소를 만두 성형 기계에 넣고 만두소를 둥글게 빚은 다음 전분 가루에 굴려 만두소 표면에 전분 가루를 뭍혀준다. 다음 전분 가루를 입힌 만두를 95 ~ 100℃의 스팀 찜기에 5분간 찐 후 -40℃에서 30분간 급속 냉동시켜 굴림 만두를 제조한다. Put the prepared dumpling stuffing into a dumpling forming machine, shape the dumpling stuffing into a round shape, and then roll it in starch powder to coat the surface of the dumpling stuffing with starch powder. Next, dumplings coated with starch powder are steamed in a steam steamer at 95 ~ 100℃ for 5 minutes and then rapidly frozen at -40℃ for 30 minutes to prepare rolled dumplings.

<실시예 2><Example 2>

실시예 1에서 어수리 대신에 눈개승마 100g을 첨가하여, 실시예 1과 동일한 방법으로 굴림 만두를 제조하였다.In Example 1, 100 g of snow horse riding horses were added instead of Eosuri, and rolled dumplings were prepared in the same manner as in Example 1.

<실시예 3><Example 3>

실시예 1에서 눈개승마 대신에 어수리 100g을 첨가하여, 실시예 1과 동일한 방법으로 굴림 만두를 제조하였다. In Example 1, 100 g of Eosuri was added instead of snow horse riding, and rolled dumplings were prepared in the same manner as in Example 1.

<실시예 4><Example 4>

실시예 1에서 도토리 건조묵과 무말랭이 대신에 눈개승마 및 어수리를 각각 150g을 첨가하여, 실시예 1과 동일한 방법으로 굴림 만두를 제조하였다. In Example 1, instead of dried acorns and radishes, 150 g of nipaeseungma and eosuri were added, respectively, and rolled dumplings were prepared in the same manner as in Example 1.

<비교예 1><Comparative Example 1>

실시예 1에서 눈개승마와 어수리 대신에 돼지고기 200g을 첨가하여, 실시예 1과 동일한 방법으로 굴림 만두를 제조하였다. In Example 1, 200 g of pork was added instead of nungaeseungma and eosuri, and rolled dumplings were prepared in the same manner as in Example 1.

<비교예 2><Comparative Example 2>

실시예 1과 달리 무말랭이, 도토리 건조묵, 눈개승마 및 어수리를 따로 볶지 않고 무말랭이 150g, 도토리 건조묵 150g, 눈개승마 100g 및 어수리 100g, 마늘 20g, 들기름 40g, 두부 200g, 당면 140g, 부추 50g, 대파 30g, 숙주 100g, 계란 흰자 100g, 청주60g, 설탕 40g 및 합성 조미료(다시다) 20g을 섞은 다음 굴림 만두를 제조하였다. Unlike Example 1, the dried radish, dried acorns, and dried radish are not roasted separately, 150g of dried radish, 150g of dried acorns, 100g of dried horseradish and 100g of horseradish, 20g of garlic, 40g of perilla oil, 200g of tofu, 140g of vermicelli, 50g of leek, and green onion 30g, 100g host, 100g egg white, 60g rice wine, 40g sugar, and 20g synthetic seasoning (Dashida) were mixed, and then rolled dumplings were prepared.

<관능 평가><Sensory evaluation>

실시예 1 내지 4에 따라 제조된 만두의 맛과 기호도에 대하여 다음과 같은 방법으로 평가하였다. 20~50대의 남녀 30명에 대해 실시예의 만두를 시식하게 한 다음 고기 맛과 고기 식감에 대한 만족도를 평가하도록 하였다. 전체적인 기호도를 5점법으로 하여 실시하였으며, 관능검사 항목에 대해 매우나쁘다: 1점, 조금 나쁘다: 2점, 보통이다: 3점, 조금 좋다: 4점, 매우좋다: 5점으로 블라인드 평가를 실시하였다. 평가 결과는 [표 1]에 도시하였다.The taste and preference of the dumplings prepared according to Examples 1 to 4 were evaluated in the following manner. Thirty men and women in their 20s and 50s were allowed to taste the dumplings of Example, and then to evaluate their satisfaction with the meat taste and texture. The overall acceptability was performed using a 5-point method, and sensory test items were blindly evaluated with very bad: 1 point, slightly bad: 2 points, average: 3 points, slightly good: 4 points, very good: 5 points. . The evaluation results are shown in [Table 1].

고기 맛meat taste 고기 식감meat texture 전체적인 기호도overall sign 실시예 1Example 1 4.84.8 4.74.7 4.74.7 실시예 2Example 2 4.54.5 4.64.6 4.54.5 실시예 3Example 3 2.62.6 3.23.2 3.03.0 실시예 4Example 4 3.73.7 2.82.8 3.83.8 비교예 1Comparative Example 1 4.94.9 4.84.8 4.84.8 비교예 2Comparative Example 2 3.53.5 3.23.2 3.43.4

상기 평가 결과를 참고하면, 실시예 1은 실제 돼지고기를 첨가하여 제조한 만두(비교예 1)와 비교하여 맛, 식감 및 전체적인 기호도에서 크게 차이가 나지 않는 것을 확인할 수 있었다. Referring to the evaluation results, it was confirmed that Example 1 did not significantly differ in taste, texture, and overall preference compared to dumplings prepared by adding actual pork (Comparative Example 1).

어수리를 첨가하지 않은 실시예 2의 제조 방법으로 제조한 만두의 경우 고기 식감에 있어서 실시예 1과 크게 차이가 없었으나 실시예 1에 비하여 고기 맛이 약간 저하되어 전체적인 기호도가 실시예 1에 비하여 감소한 것을 확인할 수 있었다. In the case of the dumplings prepared by the manufacturing method of Example 2 without adding fishtail, there was no significant difference from Example 1 in meat texture, but the meat taste was slightly lowered compared to Example 1, and overall preference was reduced compared to Example 1. could confirm that

눈개승마를 첨가하지 않은 실시예 3의 제조 방법으로 제조한 만두의 경우 고기 맛이 현저하게 떨어지는 것을 확인할 수 있었으며, 나아가 무말랭이와 도토리 건조묵이 포함되어 있음에도 불구하고 고기 식감까지도 저하시키는 것을 확인할 수 있었다. In the case of dumplings prepared by the manufacturing method of Example 3 without adding snow horse riding, it was confirmed that the taste of meat was significantly lowered, and furthermore, it was confirmed that even though dried radish and dried acorns were included, it was also confirmed that the meat texture was reduced.

도토리 건조묵과 무말랭이를 첨가하지 않은 실시예 4의 제조 방법으로 제조한 만두의 경우에는 고기 식감이 떨어지는 것을 확인할 수 있었으며, 눈개승마가 첨가 되었음에도 실시예 1보다 고기의 맛이 떨어진다고 평가된 것을 확인할 수 있었다. In the case of the dumplings prepared by the manufacturing method of Example 4 in which the acorn dried jelly and radish was not added, it was confirmed that the meat texture was lowered, and it was confirmed that the taste of the meat was evaluated as inferior to that of Example 1 even though snow horse riding was added. .

따라서 고기 맛과 고기의 식감 중 어느 하나가 미비하면 맛과 식감 모두 기호도가 저하되는 것을 확인할 수 있었으며, 따라서 고기 맛을 내는 눈개승마와 어수리 및 고기의 식감을 낼 수 있는 도토리 건조묵과 무말랭이가 조화롭게 혼합되어야 실제 돼지고기를 첨가한 만두와 유사한 맛을 낼 수 있다는 것을 알 수 있다. Therefore, it was confirmed that if either one of the meat taste and the texture of the meat was insufficient, the preference for both the taste and the texture decreased. It can be seen that it can only taste similar to dumplings with added pork.

또한 비교예 2를 참고하면, 무말랭이, 도토리 건조묵, 눈개승마 및 어수리를 따로 볶지 않은 경우에는 실시예 1에 비하여 고기 맛 및 고기 식감이 현저하게 떨어지는 것을 확인할 수 있었으며, 눈개승마를 이용하여 고기 맛을 내는 만두를 제조하기 위하여 무말랭이, 도토리 건조묵, 눈개승마 및 어수리를 볶는 단계가 필수로 포함되어야 할 것이다.In addition, referring to Comparative Example 2, it was confirmed that the meat taste and meat texture were significantly lowered compared to Example 1 when radish, acorn dried jelly, snow crab, and eosuri were not separately roasted, and the meat taste using snow horse riding In order to manufacture dumplings that produce dumplings, the steps of roasting radish radish, dried acorn dry jelly, snow crab horseback riding horseradish and eosuri will be essential.

Claims (5)

들기름을 후라이팬에 두른 상태에서 무말랭이, 도토리 건조묵, 마늘을 넣고 3 ~ 7분간 볶는 단계;
눈개승마 및 어수리를 넣고 3 ~ 7분간 볶는 단계;
상기 볶은 재료를 그릇에 옮기고 두부, 당면, 부추, 대파, 숙주, 계란 흰자, 청주, 설탕 및 합성 조미료를 넣고 혼합하여 만두소를 제조하는 단계;
상기 제조된 만두소를 둥글게 성형한 다음 전분 가루를 입혀주는 단계;및
상기 전분 가루가 입혀진 만두소를 찌는 단계를 포함하는, 산채 나물을 이용하여 고기를 넣지 않은 만두를 제조하는 방법.
In a frying pan with perilla oil, add radish, dried acorn jelly, and garlic and fry for 3 to 7 minutes;
Put the snow horse riding horse and eosuri and stir-fry for 3 to 7 minutes;
preparing dumpling stuffing by transferring the roasted ingredients to a bowl and mixing tofu, vermicelli, leek, green onion, host, egg white, rice wine, sugar and synthetic seasoning;
Forming the prepared dumpling stuffing into a round shape and then applying starch powder; And
A method for producing dumplings without meat using wild vegetables, comprising the step of steaming the starch powder coated dumplings.
제1항과 동일한 방법으로 만두소를 제조하는 단계;
상기 제조된 만두소를 둥글게 성형한 다음 만두피에 넣고 만두의 형태로 성형하는 단계;및
상기 성형된 만두를 찌는 단계를 포함하는, 산채 나물을 이용하여 고기를 넣지 않은 만두를 제조하는 방법.
Preparing dumplings in the same way as in claim 1;
Forming the prepared dumpling stuffing into a round shape and then putting it in a dumpling skin and molding it in the form of dumplings; And
A method for producing dumplings without meat using wild vegetables, including steaming the molded dumplings.
제1항에 있어서,
만두소 총 중량에 대하여 무말랭이 10 ~ 14 중량%, 도토리 건조묵 10 ~ 14 중량%, 마늘 1 ~ 3 중량%, 들기름 1 ~ 5 중량%, 눈개승마 7 ~ 10 중량%, 어수리 7 ~ 10 중량%, 두부 10 ~ 20 중량%, 당면 8 ~ 12 중량%, 부추 2 ~ 6 중량%, 대파 1 ~ 3 중량%, 숙주 5 ~ 10 중량%, 계란 흰자 5 ~ 10 중량%, 청주 2 ~ 6 중량%, 설탕 1 ~ 5 중량%, 합성 조미료 1 ~ 3 중량%를 포함하는 것을 특징으로 하는, 산채 나물을 이용하여 고기를 넣지 않은 만두를 제조하는 방법.
According to claim 1,
Based on the total weight of dumpling stuffing, 10 ~ 14% by weight of dried radish, 10 ~ 14% by weight of dried acorn jelly, 1-3% by weight of garlic, 1 ~ 5% by weight of perilla oil, 7 ~ 10% by weight of horseradish horseradish, 7 ~ 10% by weight of horseradish, Tofu 10 to 20% by weight, vermicelli 8 to 12% by weight, leek 2 to 6% by weight, green onion 1 to 3% by weight, host 5 to 10% by weight, egg white 5 to 10% by weight, rice wine 2 to 6% by weight, A method of manufacturing dumplings without meat using wild vegetables, characterized in that it contains 1 to 5% by weight of sugar, and 1 to 3% by weight of synthetic seasonings.
제1항에 있어서,
상기 만두피는 정제수 30 ~ 40 중량%, 밀가루 50 ~ 60 중량%, 정제소금 0.1 ~ 2 중량%, 식용유 1 ~ 3 중량%, 찹쌀가루 1 ~ 5 중량% 및 전분가루 5 ~ 10 중량%를 혼합하여 제조되는 것을 특징으로 하는, 산채 나물을 이용하여 고기를 넣지 않은 만두를 제조하는 방법.
According to claim 1,
The dumpling skin is made by mixing 30 to 40% by weight of purified water, 50 to 60% by weight of wheat flour, 0.1 to 2% by weight of refined salt, 1 to 3% by weight of cooking oil, 1 to 5% by weight of glutinous rice flour, and 5 to 10% by weight of starch powder. A method of manufacturing dumplings without meat using wild vegetables, characterized in that it is manufactured.
제1항 또는 제2항에 있어서,
상기 제조된 만두를 급속 냉동시키는 단계를 더 포함하는, 산채 나물을 이용하여 고기를 넣지 않은 만두를 제조하는 방법.
3. The method of claim 1 or 2,
A method of manufacturing dumplings without meat using wild vegetables, further comprising the step of rapidly freezing the prepared dumplings.
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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR960036954A (en) * 1995-04-03 1996-11-19 이규석 How to make raw vegetable dumplings
KR20050007955A (en) * 2003-07-12 2005-01-21 충남대학교산학협력단 An Extract Having an Antioxidative Activity in Brain Tissue
KR20110072906A (en) * 2009-12-23 2011-06-29 김태기 Dumpling with cuttlefish and method for making the same
KR101521395B1 (en) 2014-12-05 2015-05-18 주형동 Manufacturing method of wild plant dumplings having expressed by a variety of color
KR20190048295A (en) * 2017-10-31 2019-05-09 한남대학교 산학협력단 Manufacturing method of nutritious dumpling

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR960036954A (en) * 1995-04-03 1996-11-19 이규석 How to make raw vegetable dumplings
KR20050007955A (en) * 2003-07-12 2005-01-21 충남대학교산학협력단 An Extract Having an Antioxidative Activity in Brain Tissue
KR20110072906A (en) * 2009-12-23 2011-06-29 김태기 Dumpling with cuttlefish and method for making the same
KR101521395B1 (en) 2014-12-05 2015-05-18 주형동 Manufacturing method of wild plant dumplings having expressed by a variety of color
KR20190048295A (en) * 2017-10-31 2019-05-09 한남대학교 산학협력단 Manufacturing method of nutritious dumpling

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