KR20210141114A - Rolled dumplings with cheese and manufacturing method of the same - Google Patents

Abstract

The present invention relates to rolled dumplings with cheese to reduce complexity in a dumpling manufacturing process, and a manufacturing method thereof. According to the present invention, the rolled dumplings with cheese comprise: dumpling stuffing including 20 to 40 parts by weight of glass noodles, 20 to 40 parts by weight of tofu, 30 to 50 parts by weight of cheese, 30 to 50 parts by weight of meat, 50 to 60 parts by weight of vegetables, 5 to 10 parts by weight of nuts, and 10 to 20 parts by weight of seasoning with respect to 100 parts by weight of rice flour; and potato starch. In addition, the method for manufacturing rolled dumplings with cheese wrapped in potato starch comprises the following processes: uniformly mixing and kneading ingredients of the dumpling stuffing; forming a round shape with the palm of the hand; rolling the round dumpling stuffing on potato starch powder 3 to 4 times to manually make ring-shaped dumplings; and steaming the ring-shaped dumplings for 5 to 10 minutes in a steamer after aging for 30 minutes to 1 hour.

Description

Rolled dumplings with cheese and manufacturing method of the same}

The present invention relates to a new cheese roll dumpling prepared by rolling a dumpling stuffing containing rice flour, meat, nuts, vegetables, vermicelli, tofu, cheese, etc. into a ball and then rolling it 3 to 4 times in potato starch, and a method for manufacturing the same. After manufacturing the dumpling stuffing in the prior art, the dumpling skin for wrapping the dumpling stuffing is molded by hand or using a molding machine, then the dumpling stuffing is put inside the dumpling skin, the dumplings of a specific shape are molded, and then it is put in a steamer and steamed.

Mandu is a dish made by kneading buckwheat flour or wheat flour into thinly rolled dumpling skins with stuffing, then boiling or frying them in oil. In Korea, dumplings are not a commercial meal, but a fasting meal eaten in winter, especially during New Year's Eve.

The types of dumplings vary depending on the shell of the dumplings, the ingredients of the dumpling stuffing, the recipe, and the shape of the dumplings. As described above, it can be divided into wheat dumplings, fish dumplings, and buckwheat dumplings according to the material of the shell, and depending on the main ingredients of the dumpling stuffing, beef dumplings, pork dumplings, chicken dumplings, pheasant dumplings, kimchi dumplings, bean sprouts dumplings, cucumber dumplings, etc. , onion dumplings, pumpkin dumplings, mushroom dumplings, tofu dumplings, vermicelli dumplings, etc.

In addition, most dumplings consumed in Korea are manufactured by wrapping meat or vegetables in an outer skin kneaded with flour or rice flour, and although there are differences in shape according to some manufacturing methods, most of them have the same manufacturing method and texture In addition, the method of eating is also mainly used by grilling or steaming, so it is considered only as an auxiliary material for old food or food by modern people who value various tastes and textures. Therefore, in recent years, to overcome this, new dumplings in which the contents of the dumplings are changed are being developed.

Domestic Patent Publication No. 2004-79214 discloses an invention related to cheese-added dumplings, characterized in that cheese is added to the inside of dumplings or dumplings constituting the dumplings. Rice flour-based rice cake, characterized in that the dumpling skin does not burst during distribution or cooking after manufacturing dumplings by mixing them with wheat starch and then cooking them in a high-temperature steam steamer, and kneading high-density dough with a screw-type extruder to strengthen the viscosity. A method of manufacturing dumplings is disclosed, and in Korean Patent Publication No. 2011-14007, flour, egg white, and refined salt are mixed, water is added, and the dough is rolled and kneaded in a rolling kneader and aged, and the prepared dough is rolled with a rolling roller. Manufacture of dumplings containing cheese molded by putting cheese in the prepared dumpling skin, putting cheese in the prepared dumpling skin, and then mixing the dumpling skin and each ingredient by cutting and mixing, adding seasoning liquid A method is disclosed.

In addition, Korean Patent Publication No. 2014-132511 discloses a dumpling skin made of a mixture of cheese, vegetables, seasonings and auxiliary materials and a dumpling skin composed of at least one of flour and starch surrounding the dumpling stuffing, and the cheese is solid cheese. Cheese dumplings are disclosed, characterized in that they include In addition to the main ingredients such as seafood, tofu, Chinese cabbage, bean sprouts, shiitake mushrooms, chives, red pepper, zucchini, and kimchi, etc., various auxiliary ingredients are properly mixed to increase the preference, and the manufacturing method of nutritious dumplings using various ingredients other than the existing dumpling stuffing is improved. Korean Patent No. 2085783 discloses a method for manufacturing castella dumplings having a dumpling skin molded with castella dough mixed with eggs, flour, sugar, oil and dough additives, and domestic registration patent No. 1937102 discloses cheese dumplings. uses only fondue cheese instead of dumpling ingredients normally used for dumplings, and it is an invention of fondue cheese dumplings that not only can enjoy fondue cheese dumplings as it is, but also tear the dumpling skin and dip the fondue cheese inside the dumplings into other foods. has been disclosed.

However, the conventional dumplings are difficult to replace as a meal substitute for snacks, and the situation does not deviate from the conventional framework of wrapping the dumpling stuffing with flour or rice flour.

Accordingly, the present inventor can easily manufacture dumpling stuffing and dumpling skin after ceaseless efforts, and it is rich in nutrition, so it can be used as a meal substitute. Also, the taste, nutrition and The cheese roll dumplings of the present invention with high texture and taste were developed.

Domestic Patent Publication No. 2004-79214 Domestic Patent Publication No. 2011-14007 Domestic Patent Publication No. 2014-132511 Domestic Registered Patent No. 1038164 Domestic Registered Patent No. 1992212 Domestic Registered Patent No. 2085783 Domestic Registered Patent No. 1937102

It is an object of the present invention to provide a new method of manufacturing cheese roll dumplings for manufacturing dumplings without forming the dumpling skin.

Another object of the present invention is to provide a cheese roll dumpling, which is rich in nutrition and can be used as a meal replacement, and has a high taste, texture, and preference preferred by young generations who are accustomed to the taste of Westernization.

Another object of the present invention is cheese roll dumplings made with 100% potato starch, which breaks away from the conventional perception of dumplings that the dumpling stuffing is wrapped in flour dumpling skin by rolling the dumpling stuffing made of various ingredients into a round roll in potato starch aims to provide

In order to achieve the above object, the present invention provides a cheese roll dumplings wrapped in potato starch of a new manufacturing method.

The cheese roll dumplings of the present invention wrapped in 100% potato starch are 5 to 10 parts by weight of nuts, 20 to 40 parts by weight of vermicelli, 20 to 40 parts by weight of tofu, 30 to 50 parts by weight of cheese, 30 to 50 parts by weight of meat based on 100 parts by weight of rice flour. It consists of dumpling stuffing made of 50 parts by weight, 50 to 100 parts by weight of vegetables, and 10 to 20 parts by weight of seasoning, and dumpling skin made of 100% potato starch.

In addition, in the manufacturing process of cheese roll dumplings wrapped in potato starch of the present invention, the ingredients of the dumpling stuffing are uniformly mixed and kneaded, and then round in the palm of the hand, and then rolled 3 to 4 times in potato starch powder to produce ring-shaped dumplings. After that, it was aged for 30 minutes to 1 hour, and then steamed in a steamer for 5 to 10 minutes.

The cheese roll dumplings of the present invention contain meat (pork and chicken), vegetables (leek, shiitake mushroom, onion, green onion), vermicelli, tofu, cheese, nuts, seasonings, as well as potato starch, As it contains various kinds of nutrients, it has a function as a new food that can be used as a meal substitute. By containing cheese or nuts, not only children, but also the young generation in their 20s and 30s who are accustomed to westernized dietary life, and the middle and old people without objection. It is edible, and it reduces the complexity of the conventional dumpling manufacturing process, which requires manual work or a mold to make dumpling skin, and has persistence by kneading the dumpling stuffing itself, so that even if the dumpling skin is damaged, the dumpling stuffing is spilled. It is a cheese roll dumpling of a new idea that fundamentally solves the problems of conventional dumplings such as unloading, and it is characterized in that it is differentiated from conventional dumplings.

The dumpling stuffing of the present invention consists of rice flour, nuts, vermicelli, tofu, cheese, meat, vegetables and seasoning.

Pork and chicken are used as meat in the above, and almonds, peanuts and sesame are used as nuts. In addition, leek, shiitake mushroom, onion and green onion are used as vegetables, and sesame oil, soy sauce, sugar, dashi, pepper, ginger and garlic are used as seasonings. In addition, potato starch powder is used for dumplings.

Vermicelli is dried noodles made from starch such as mung beans, potatoes, and sweet potatoes. Pour hot water from the water, knead it, and pour it into the pot with boiling water through a container (noodle frame) with many holes. When the noodles are cooked, take them out and put them in a bucket of water to cool and then freeze. Dissolve it again in cold water, dry it in the sun, and then commercialize it. In the process of making the starch of vermicelli, once it is alpha (α), and when it is commercialized, it becomes beta (β) again, so it must be eaten with heat.

Cheese is a food product made by fermenting the protein contained in the milk of animals such as cows, goats, buffalo, and sheep. (Cheddar) From the time the factory was established. In Korea, as Western food culture was introduced after liberation, imported cheese began to spread, and from 1975, it was produced in Korea. As the national income increases and the diet gradually becomes westernized, the consumption of cheese in Korea is increasing rapidly. Cheese contains a lot of calcium, and since it is a fermented food, it contains a lot of lactic acid bacteria and bifidobacteria, so it is known to have the effect of protecting the stomach, promoting digestion, and preventing constipation by smoothing bowel movements. have.

Potato starch has a hard crystal structure, low protein content, and high whiteness, so it is used for food and medicine as well as for food as starch. It is also used in aquatic products.

The manufacturing process of dumpling stuffing mixture and cheese roll dumplings of the present invention consists of each of the following steps.

a) Grinding rice and nuts in a mill to obtain rice flour and nut flour

b) Obtaining vermicelli cut into 2~5mm with a cutter after immersing the vermicelli in a container filled with water for 6~18 hours

c) mincing pork and chicken into fine pieces with a knife;

d) finely chopping leek, shiitake mushroom, onion and green onion

e) Mash the tofu and mix it with vermicelli

f) adding each of the ingredients prepared in steps a) to f), seasonings, and cheese, mixing them evenly and kneading the dough

g) After manually rounding the kneaded mixture, rolling it 3 to 4 times in potato starch to prepare a ring-shaped cheese roll dumpling

h) aging the cheese roll dumplings for 30 minutes to 1 hour and then steaming them in a steamer for 5 to 10 minutes;

As seasonings in step f), use soy sauce, sesame oil, sugar, dashi, black pepper, minced ginger and minced garlic.

Hereinafter, specific content for carrying out the present invention will be described in more detail through examples and the like, and all terms used herein, including technical or scientific terms described in the present invention, are in the technical field to which the present invention belongs. It has the same meaning as commonly understood by those of ordinary skill in the art, and is not to be construed in an ideal or overly formal meaning unless explicitly defined in the present application.

Manufacture of dumplings

The composition components and composition ratios of the dumpling stuffing of the present invention and the compositional components and composition ratios of the dumpling stuffing of the comparative example are as shown in <Table 1>.

Examples and Comparative Examples ingredient Example 1 Example 2 Comparative Example 1 Comparative Example 2 rice flour 10 10 10 0 noodle 2 4 3 3 tofu 2 4 0 3 cheese 3 5 4 0 meat Pork 1.5 2.5 1.5 2.5 chicken 1.5 2.5 2.5 1.5 nuts almond 0.25 0.5 0 0.5 peanut 0.25 0.5 0.5 0 Sesame 0.1 0.1 0 0 garden stuff onion 2 4 0 3 chives One 2 1.5 0 Shiitake mushrooms One 2 One 2 Green Onion One 2 0 0 condiments One 2 One 2

Production of cheese roll dumplings

After rounding 22 g of the dumpling stuffing of Examples 1 and 2 above, roll them in potato starch 3 to 4 times, cover with 2-3 g of starch, mature for 30 minutes to 1 hour, put in a steamer, and steam for 5 to 10 minutes to make cheese Rolled dumplings were prepared.

Manufacture of dumplings of comparative example

10 g of the dumpling stuffing of Comparative Example 1 and Comparative Example 2 was put in 15 g of rice flour dumpling skin to prepare ordinary dumplings, then put in a steamer and steamed for 5 to 10 minutes to prepare dumplings.

<sensory test>

The dumplings prepared with the composition components and composition ratios of Examples 1 and 2, Comparative Examples 1 and 2 were made into handmade dumplings with the same size in an easy-to-eat form.

Twenty adult males and females each (a total of 40) were selected, and after sufficient education on the purpose and evaluation method of the experiment was conducted for them, sensory tests were performed on each of the above samples. The score of the sensory test is a 10-point scale method (10 points: very good, 7 points: good, 5 points: average, 3 points: bad, 2 points: very bad), and the results of calculating the average value for each item for the evaluation are shown in <Table 2> below.

Investigation of symbolism Example 1 Example 2 Comparative Example 1 Comparative Example 2 color 7.5 8.0 6.8 6.1 flavor 8.1 8.3 5.7 5.8 taste 9.0 9.1 7.3 6.0 sense of organization 8.2 8.3 5.5 5.8 overall symbolism 8.5 8.7 6.2 5.9

As can be seen from <Table 2>, in the case of color, flavor, taste and overall preference, the preference for the cheese roll dumplings of the present invention was high compared to the dumplings of comparative examples that are generally on the market, and especially in terms of texture. Therefore, it was confirmed that there is a significant difference between Example 2 and Comparative Example 2.

Claims (5)

a) grinding rice and nuts in a mill to obtain rice flour and nut flour;
b) immersing the noodles in a container filled with water for 6 to 18 hours and then obtaining the noodles cut into 2-5 mm with a cutter;
c) mincing pork and chicken into fine pieces with a knife;
d) finely chopping leek, shiitake mushroom, onion and green onion;
e) mashed tofu and mixing with vermicelli;
f) mixing and kneading seasonings and cheese into each of the ingredients prepared in steps a) to e);
g) After manually rounding the kneaded mixture, rolling it 3 to 4 times in potato starch to prepare a ring-shaped cheese roll dumpling
h) aging the cheese roll dumplings for 30 minutes to 1 hour and then steaming them in a steamer for 5 to 10 minutes; According to claim 1,
In step f), the seasonings are soy sauce, sesame oil, sugar, dashi, pepper, minced ginger and minced garlic. Based on 100 parts by weight of rice flour, 20 to 40 parts by weight of vermicelli, 20 to 40 parts by weight of tofu, 30 to 50 parts by weight of cheese, 30 to 50 parts by weight of meat, 50 to 100 parts by weight of vegetables, 5 to 10 parts by weight of nuts and 10 parts by weight of seasoning Cheese roll dumplings, characterized in that the dumpling stuffing composed of 20 to 20 parts by weight is covered with 25 to 60 parts by weight of potato starch. 4. The method of claim 3,
Cheese roll dumplings, characterized in that the meat is pork and chicken. 4. The method of claim 3,
The vegetables are cheese roll dumplings, characterized in that onions and leeks, shiitake mushrooms and green onions.