KR20220087188A - Manufacturing method of dumpling skin containing rice protein - Google Patents

Abstract

The present invention relates to a method for manufacturing dumpling skin containing rice protein, and more particularly, a protein separation step for separating protein from rice, wheat flour, purified water, salt, sweetener oil, corn starch, and the protein separation step. A raw material mixing step of mixing rice protein, a dough manufacturing step of preparing a dough with the mixture prepared through the raw material mixing step, an aging step of aging the dough prepared through the dough manufacturing step, and a dough aged through the aging step It consists of a dumpling skin forming step of manufacturing the dumpling skin with
The dumpling skins manufactured through the above process have a higher hardness than the dumpling skins containing rice flour because the mesh is formed more tightly in the tissue, and the appearance of the dumplings is damaged during the manufacturing process of dumplings or in the process of cooking using a cooking device such as an air fryer. is suppressed

Description

Manufacturing method of dumpling skin containing rice protein {Manufacturing method of dumpling skin containing rice protein}

The present invention relates to a method for manufacturing dumpling skins containing rice protein, and more particularly, as compared to dumpling skins containing rice flour, the mesh is formed more tightly in the tissue, so the hardness is high, and the manufacturing process of dumplings or cooking such as an air fryer It relates to a manufacturing method of dumpling skins containing rice protein that provides dumpling skins in which appearance damage is suppressed in the process of cooking using an apparatus.

Dumpling skins are generally manufactured by mixing raw materials such as flour, salt, and water to obtain a dough, using the dough to form a dough, and then cutting it. , tofu, vermicelli, kimchi, etc. mixed with dumpling stuffing is put and molded to satisfy consumer preferences with products such as water dumplings, steamed dumplings, and fried dumplings.

Recently, not only the dumpling skins are mass-produced and sold, but also dumplings are manufactured and eaten or sold using the dumpling skins mass-produced at home or in restaurants.

The main component of wheat protein is gluten, which is composed of gliadin and glutenin. When dough is prepared by adding water to wheat flour, these proteins form a network structure, thereby affecting the viscoelasticity and texture of the dough. However, gluten in wheat is labeled as an allergenic ingredient and is known to cause diarrhea, abdominal cramps, and growth disorders in celiac disease patients.

Therefore, interest in gluten-free food using rice is increasing for those who are sensitive to gluten, and studies have been reported on adding non-gluten rice flour, glutinous rice flour or various grain flours instead of wheat flour when manufacturing dumpling skins. Because there is no material that can develop the same network structure, the viscoelasticity is low, so that the dough is broken during kneading, there is no stickiness even when kneaded, and the dumpling skin is easily damaged.

In addition, there have been attempts to manufacture dumpling skins by kneading with 100% rice flour instead of wheat flour and then steaming and steaming. However, due to the inherent characteristics of rice, the dumplings explode or burst when fried in cooking oil, and become hard or harden immediately after frying, limiting their use as finished products. In addition, even when it is manufactured as a water dumpling or steamed dumpling type, there is a limit as a finished product due to the property of sticking together during cooking and the softness of rice cakes.

Korean Patent Registration No. 10-1434115 (2014.08.19)

An object of the present invention is to provide a dumpling skin that has a higher hardness as a net is formed in the tissue harder than the dumpling skin containing rice flour, and the appearance damage is suppressed during the manufacturing process of dumplings or the process of cooking using a cooking device such as an air fryer. It is to provide a manufacturing method of dumpling skin containing the provided rice protein.

An object of the present invention is a protein separation step of separating protein from rice, a raw material mixing step of mixing wheat flour, purified water, salt, sweet oil, corn starch and the rice protein prepared through the protein separation step, through the raw material mixing step Rice characterized in that it consists of a dough manufacturing step of preparing a dough with the prepared mixture, an aging step of aging the dough prepared through the dough manufacturing step, and a dumpling skin forming step of manufacturing a dumpling skin with the dough aged through the aging step It is achieved by providing a method for manufacturing dumpling skin containing protein.

According to a preferred feature of the present invention, in the protein separation step, 150 to 250 parts by weight of an aqueous sodium hydroxide solution is mixed with 100 parts by weight of rice soaked in purified water for 90 to 150 minutes and immersed in water for 30 to 60 minutes, and then the soaked rice is pulverized and centrifuging the pulverized rice to separate the supernatant, mixing the separated supernatant with a hydrochloric acid solution to set the isoelectric point, and washing the supernatant with the isoelectric point matched with purified water and centrifuging.

According to a more preferred feature of the present invention, the raw material mixing step comprises 100 parts by weight of wheat flour, 40 to 50 parts by weight of purified water, 0.1 to 1 parts by weight of salt, 0.1 to 1 parts by weight of sweetener oil, 1 to 2 parts by weight of corn starch, and the It shall be made by mixing 1 to 6 parts by weight of the rice protein prepared through the protein separation step.

According to a more preferred feature of the present invention, the flour is made by mixing strong flour and heavy flour in a ratio of 1:1 by weight.

According to a further preferred feature of the present invention, the sweetening oil is to be composed of purified water, soybean oil, D-sorbitol, glycerin fatty acid ester and lecithin.

According to an even more preferred feature of the present invention, the purified water is assumed to exhibit a temperature of 70 to 75 ℃.

The manufacturing method of dumpling skins containing rice protein according to the present invention has a higher hardness as a net is formed in the tissue harder than the dumpling skins containing rice flour, and the manufacturing process of dumplings or cooking using a cooking device such as an air fryer. It shows an excellent effect of providing dumpling skin with suppressed appearance damage in the process.

1 is a flowchart showing a method for manufacturing dumpling skin containing rice protein according to the present invention.
2 is a graph showing the measurement of the texture of the dough prepared through Examples 1 to 4 and Comparative Example 1 of the present invention.
3 is a graph showing the measurement of the texture of the dough prepared through Comparative Examples 1 to 5.
4 is a photograph showing the appearance of dumplings prepared from the dough prepared in Examples 1 to 4 and Comparative Example 1 of the present invention before and after cooking.
5 is a photograph showing the appearance of dumplings prepared from the dough prepared in Comparative Examples 1 to 5 before and after cooking.

Hereinafter, a preferred embodiment of the present invention and the physical properties of each component will be described in detail, which is intended to describe in detail enough that a person of ordinary skill in the art to which the present invention pertains can easily carry out the invention, This does not mean that the technical spirit and scope of the present invention is limited.

The manufacturing method of dumpling skin containing rice protein according to the present invention is a protein separation step (S101) of separating protein from rice, wheat flour, purified water, salt, sweetener oil, corn starch, and rice protein prepared through the protein separation step. The raw material mixing step (S103) of mixing, the dough manufacturing step (S105) of preparing a dough with the mixture prepared through the raw material mixing step (S103), the aging step of aging the dough prepared through the dough manufacturing step (S105) It consists of a dumpling skin forming step (S109) of manufacturing a dumpling skin with the dough aged through (S107) and the aging step (S107).

The protein separation step (S101) is a step of separating protein from rice, which is to extract the protein component contained in rice and use it as a raw material for dumplings. After mixing 150 to 250 parts by weight of an aqueous sodium solution and immersion for 30 to 60 minutes, the soaked rice is pulverized and the pulverized rice is centrifuged to separate the supernatant, and hydrochloric acid solution is mixed with the separated supernatant to adjust the isoelectric point. Proteins contained in rice can be separated by washing the supernatant with the isoelectric point adjusted with purified water and centrifuging.

The protein component separated through the above process has a protein content of about 80%, and since the protein content is very high compared to rice flour having a protein content of 6 to 8%, even with a small amount compared to rice flour, By making the net to be formed firmly, it serves to provide a dumpling skin that has high hardness, and whose appearance damage is suppressed during the manufacturing process of dumplings or the cooking process using a cooking device such as an air fryer.

The raw material mixing step (S103) is a step of mixing wheat flour, purified water, salt, sweet oil, corn starch, and the rice protein prepared through the protein separation step, 100 parts by weight of wheat flour, 40 to 50 parts by weight of purified water, 0.1 parts by weight of salt It is preferably made by mixing 1 to 1 parts by weight, 0.1 to 1 parts by weight of sweetening oil, 1 to 2 parts by weight of corn starch, and 1 to 6 parts by weight of the rice protein prepared through the protein separation step.

It is preferable to use the flour made by mixing strong flour and heavy flour in a ratio of 1:1 by weight, and dumpling skin prepared by mixing the strong flour and heavy flour in a mixing ratio of 100:0, 75:25, and 50:50 as the composition of the flour. As a result of comparing the texture characteristics of dumpling skins prepared with wheat flour for manufacturing dumplings and commercially available dumpling skins, it was confirmed that the most similar texture to commercial dumpling skins was obtained when the mixing ratio of strong flour and heavy flour was 50:50.

The purified water contains 40 to 50 parts by weight, and the moisture content of wheat flour, rice flour, and rice protein was 13.7%, 14.5%, and 5.7%, respectively, and since the moisture content of rice protein is lower than that of rice flour, when using rice flour The content of purified water was selected to represent a comparable level of moisture content.

The salt is contained in an amount of 0.1 to 1 part by weight, and serves to complement the viscoelasticity of the flour and provide excellent texture.

The sweetening oil contains 0.1 to 1 part by weight, and consists of purified water, soybean oil, D-sorbitol, glycerin fatty acid ester and lecithin. It serves to improve the efficiency of the process.

The corn starch contains 1 to 2 parts by weight, and serves to improve shape stability by imparting viscosity to the dumpling skin.

The rice protein prepared through the protein separation step (S101) contains 1 to 6 parts by weight. If the content of the rice protein is less than 1 part by weight, the effect of improving the hardness by making the net is firmly formed in the dumpling skin tissue is insignificant. , when the content of the rice protein exceeds 6 parts by weight, the above effect is not significantly improved and the manufacturing cost is increased.

The dough manufacturing step (S105) is a step of preparing a dough with the mixture prepared through the raw material mixing step (S103), and kneading the mixture prepared through the raw material mixing step (S103) with a kneader for 4 to 6 minutes done through the process.

The purified water contained in the mixture used in the dough manufacturing step (S105) shows a temperature of 70 to 75°C. Since it is gelatinized and exhibits viscosity, a dough having improved stickiness can be provided.

The aging step (S107) is a step of aging the dough prepared through the dough manufacturing step (S105). After sealing the dough prepared through the dough manufacturing step (S105), it is aged for 40 to 80 minutes at room temperature. made by the process

The dumpling skin forming step (S109) is a step of manufacturing the dumpling skin with the dough aged through the aging step (S107), and the dough aged through the aging step (S107) is put into a noodle making machine, etc. to have a thickness of 0.8 to 1.2 mm. , consists of a process of forming a dumpling skin having a diameter of 8 to 10 cm.

Hereinafter, the manufacturing method of the dumpling skin containing rice protein according to the present invention and the physical properties of the dumpling skin prepared through the manufacturing method will be described with reference to examples.

<Preparation Example 1> Preparation of rice protein

200 parts by weight of an aqueous solution of sodium hydroxide having a mass concentration of 0.2% was mixed with 100 parts by weight of rice soaked in purified water for 2 hours, immersed in water at room temperature for 1 hour, and the soaked rice was ground with a food mixer, and then the pulverized product was 45 mesh, After passing through a 100-mesh sieve in turn, centrifuging the pulverized product passing through the sieve to separate the supernatant, and mixing the separated supernatant with 1.0 N HCl solution to adjust the pH of the supernatant to 4.5 to adjust the isoelectric point, The supernatant having the isoelectric point adjusted was washed with distilled water and centrifuged to prepare rice protein.

The prepared rice protein was put into a -80 ° C freezer, cooled, dried with a freeze dryer, pulverized, and passed through a 100 mesh sieve, which was used in Example 1.

<Example 1> Preparation of dumpling skin containing rice protein

100 parts by weight of wheat flour (50 parts by weight of strong flour, 50 parts by weight of wheat flour), 42 parts by weight of purified water (72°C), 0.4 parts by weight of salt, 0.5 parts by weight of sweetening oil (purified water, soybean oil, D-sorbitol, glycerin fatty acid ester and lecithin mixture) Parts, corn starch, 1 to 2 parts by weight, and 1 part by weight of the rice protein prepared in Preparation Example 1 were mixed to prepare a mixture, and the mixture was kneaded using a kneader for 5 minutes to prepare a dough, and the prepared dough After sealing, it was aged at room temperature for 1 hour, and the aged dough was prepared using a household noodle making machine (Marcato ATLAS, Italy) to prepare a disk-shaped dumpling skin with a thickness of 1 mm and a diameter of 9 cm.

<Example 2> Preparation of dumpling skin containing rice protein

The same procedure as in Example 1, except that 2 parts by weight of rice protein was mixed to prepare dumpling skin.

<Example 3> Preparation of dumpling skin containing rice protein

The same procedure as in Example 1, except that 4 parts by weight of rice protein was mixed to prepare dumpling skin.

<Example 4> Preparation of dumpling skin containing rice protein

The same procedure as in Example 1, except that 6 parts by weight of rice protein was mixed to prepare dumpling skin.

<Comparative Example 1> Preparation of flour dumpling skin

100 parts by weight of wheat flour (50 parts by weight of strong flour, 50 parts by weight of wheat flour), 42 parts by weight of purified water (72°C), 0.4 parts by weight of salt, 0.5 parts by weight of sweetening oil (purified water, soybean oil, D-sorbitol, glycerin fatty acid ester and lecithin mixture) parts and 1 to 2 parts by weight of corn starch to prepare a mixture, kneading the mixture for 5 minutes using a kneader to prepare a dough, sealing the prepared dough, aging at room temperature for 1 hour, and aged The dough was prepared using a home noodle making machine (Marcato ATLAS, Italy) to prepare a disk-shaped dumpling skin with a thickness of 1 mm and a diameter of 9 cm.

<Comparative Example 2> Preparation of dumpling skin containing rice flour

100 parts by weight of wheat flour (50 parts by weight of strong flour, 50 parts by weight of wheat flour), 42 parts by weight of purified water (72°C), 0.4 parts by weight of salt, 0.5 parts by weight of sweetening oil (purified water, soybean oil, D-sorbitol, glycerin fatty acid ester and lecithin mixture) parts, 1 to 2 parts by weight of corn starch, and 12.5 parts by weight of rice flour to prepare a mixture, kneading the mixture for 5 minutes using a kneader to prepare a dough, sealing the prepared dough, and then at room temperature for 1 hour A disk-shaped dumpling skin with a thickness of 1 mm and a diameter of 9 cm was prepared using the aged dough and a household noodle making machine (Marcato ATLAS, Italy).

<Comparative Example 3> Preparation of dumpling skin containing rice flour

It proceeded in the same manner as in Comparative Example 2, but 25 parts by weight of rice flour was mixed to prepare dumpling skin.

<Comparative Example 4> Preparation of dumpling skin containing rice flour

It proceeds in the same manner as in Comparative Example 2, but 50 parts by weight of rice flour was mixed to prepare dumpling skin.

<Comparative Example 5> Preparation of dumpling skin containing rice flour

It proceeded in the same manner as in Comparative Example 2, but 75 parts by weight of rice flour was mixed to prepare dumpling skin.

The physical properties of the dumpling skin prepared in Examples 1 to 4 and Comparative Examples 1 to 5 were measured and shown in Table 1 and FIGS. 2 to 5 below.

{However, the physical properties of the dumpling skin were shown by texture and exterior photography,

The texture was determined using TA.XT plus100 Texture Analyzer (Stable Micro Systems, UK) to determine hardness, cohesiveness, adhesiveness, springiness, gumminess, chewiness, and elasticity. (Resilience) was measured, and the prepared mandu skin was analyzed using a Ф36mm circular probe. Specific measurement conditions were 60% deformation, pre-test, test and post-test speed of 1 mm/sec, and trigger force of 5 g.

In addition, appearance photography was made into dumplings using commercially available dumpling fillings (Crispy Dumplings, No brand, Korea) after manufacturing dumpling skins, and then using an air fryer (CAR9L, Guangdong Tredy Electrical Co., Ltd, China). After baking at a temperature of 180° C. for 15 minutes, a method of comparing the appearance, color, and texture (crispyness) was used.

In addition, in FIGS. 2 to 4 below, RP0, RF0: Comparative Example 1, RP1: Example 1, RP2: Example 2, RP4: Example 3, RP6: Example 4, RF12.5: Comparative Example 2, RF25: Comparative Example 3, RF50: Comparative Example 4, RF75: Comparative Example 5.}

<Table 1>

As shown in Table 1 and FIGS. 2 to 5 below, as the content of rice protein increased, hardness increased, and adhesiveness decreased. Cohesiveness was increased from 4 parts by weight or more of rice protein.

In addition, as shown in FIG. 2 below, when the dumpling skins were prepared by adjusting the amount of rice flour (RF) to contain the same amount of rice protein (RP) as a comparison group of dumpling skins to which rice protein was added, Comparative Examples 2 and 3 The dumpling skin prepared through the dough was well formed similarly to the flour dumpling skin of Comparative Example 1. In addition, the dumpling skin of Comparative Example 4 had poor viscoelasticity, and the dough began to tear when made into dumplings, and the dumpling skin of Comparative Example 5 had no viscosity, so it crumbled and it was difficult to form the dough itself, and in the process of manufacturing the dumpling skin with the dough It was difficult to even form the dumpling skin as the dough was broken into pieces.

In addition, as shown in Figure 3 below, using a texture analyzer for dumpling skin, hardness, cohesiveness, adhesiveness, springiness, gumminess, chewiness, resilience ), as the content of rice flour (RF) increased, especially in the case of the dumpling skins prepared in Comparative Examples 4 and 5, the hardness increased, and the adhesiveness was decreased, and in particular, the decrease in the dumpling skin of Comparative Example 5 was very large. Cohesiveness was significantly increased in the dumpling skins of Comparative Examples 4 and 5.

In addition, as shown in Figure 4 below, since the color of the rice protein takes on a pale yellow color, as the content of rice protein increases, the color of the dumpling skin becomes yellowish, and the dumpling skin becomes hardened, so that when the dumpling filling is put in and making dumplings, the adhesiveness becomes fell. Manufactured dumpling skins were made into dumplings with commercially available dumpling fillings, and then baked using an air fryer at 180°C for 15 minutes.

In addition, as shown in Figure 5 below, the dumpling skins prepared in Comparative Examples 1 to 5 were made into dumplings by putting a commercially available dumpling filling. However, since the dumpling skin of Comparative Example 4 was hard and had no viscoelasticity, the dough began to tear when the dumplings were put in and made dumplings. When the dumplings made in this way were baked at 180℃ for 15 minutes using an air fryer, the higher the content of rice flour, the more unevenly the color development occurred.

Therefore, as for the hardness according to the content of rice protein or rice flour, the mandu skin of Comparative Example 4 showed a higher hardness than the mandu skin of Example 3, but the mandu skin of Comparative Example 5 showed a hardness value similar to that of the mandu skin of Example 4 The increase in hardness showed a similar trend.

In the characteristic of adhesiveness, both the rice protein and rice flour-added dumpling skins tended to decrease, but the dumpling skin of Comparative Example 5 showed a very large decrease in adhesiveness compared to the dumpling skin of Example 4. Resilience (Springiness) and cohesiveness (Cohesiveness) characteristics of the dumpling skins of Comparative Examples 4 and 5 were significantly increased compared to the dumpling skins of Examples 3 and 4. Through these texture characteristics analysis, it was found that when 50 parts by weight or more of rice flour was contained, the characteristics of the dumpling skin were significantly changed.

In addition, in the case of dumpling skins containing rice protein, the hardness of the dough increased as the content of rice protein increased, but the dumpling skins were well prepared. On the other hand, in the case of Comparative Example 4 containing 50 parts by weight of rice flour, gluten did not form, so it was difficult to form a dough due to poor viscoelasticity.

From this result, in order to manufacture dumpling skins containing the same rice protein, replacing wheat flour in the form of rice protein rather than rice flour itself is an efficient method to produce protein-fortified dumpling skins with reduced gluten content and no allergies and nutritionally excellent It has been confirmed that this can be

In addition, as the content of rice protein increases, hardness increases, so the dumpling skin may be damaged when baking dumplings using an air fryer, pan-frying, or deep fat-frying. It has the advantage of preventing the bursting phenomenon, and the effect was particularly evident when the rice protein was contained in 4 parts by weight or more.

Therefore, the manufacturing method of dumpling skins containing rice protein according to the present invention has a higher hardness as a net is formed in the tissue harder than the dumpling skins containing rice flour, and using a cooking device such as an air fryer or a manufacturing process of dumplings. It provides dumpling skins that have reduced appearance damage during cooking.

S101; Protein separation step
S103; Raw material mixing stage
S105 ; dough making step
S107; ripening stage
S109; Mandu skin forming step

Claims (6)

Protein separation step of separating the protein from rice;
A raw material mixing step of mixing wheat flour, purified water, salt, sweetened oil, corn starch and the rice protein prepared through the protein separation step;
a dough manufacturing step of preparing a dough with the mixture prepared through the raw material mixing step;
Aging step of aging the dough prepared through the dough manufacturing step; and
A method of manufacturing dumpling skin containing rice protein, characterized in that it comprises;
The method according to claim 1,
The protein separation step is performed by mixing 150 to 250 parts by weight of sodium hydroxide aqueous solution with 100 parts by weight of rice soaked in purified water for 90 to 150 minutes and immersing it in water for 30 to 60 minutes, then pulverizing the soaked rice and centrifuging the pulverized rice. Separating the supernatant, mixing the separated supernatant with a hydrochloric acid solution to adjust the isoelectric point, and washing the supernatant with the isoelectric point matched with purified water, followed by centrifugation.
The method according to claim 1,
The raw material mixing step includes 100 parts by weight of wheat flour, 40 to 50 parts by weight of purified water, 0.1 to 1 parts by weight of salt, 0.1 to 1 parts by weight of sweetening oil, 1 to 2 parts by weight of corn starch, and rice protein prepared through the protein separation step. A method of manufacturing dumpling skin containing rice protein, characterized in that it is made by mixing 1 to 6 parts by weight.
4. The method of claim 1 or 3,
The flour is a method of manufacturing dumpling skin containing rice protein, characterized in that it is made by mixing strong flour and gravity flour in a ratio of 1:1 by weight.
4. The method of claim 1 or 3,
The sweet oil is purified water, soybean oil, D-sorbitol, glycerin fatty acid ester, and a method of manufacturing dumpling skin containing rice protein, characterized in that consisting of lecithin.
The method according to claim 1,
The method for producing dumpling skin containing rice protein, characterized in that the purified water represents a temperature of 70 to 75 ℃.

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