KR20220118630A - Method of manufacturing colorful rice paper, and dumplings made of colorful rice paper manufactured using the same - Google Patents

Abstract

A method for producing five-colored rice paper according to exemplary embodiments of the present invention includes: a first step of preparing dry rice powder by washing, drying and grinding white rice or mixed rice; a second step of preparing dried vegetable powder by washing, cutting, low-temperature drying and grinding raw vegetables, a third step of stirring 37 to 42.2% by weight of the dried rice powder and 0.99 to 1.32% by weight of the dried vegetable powder, adding remaining purified water, and kneading a mixture composed of the dried rice powder, the dried vegetable powder, and the purified water; and a fourth step of thinly spreading dough prepared in the third step to a thickness of 1.5 to 2.5 mm, steaming the same for 10 to 15 seconds, and then drying the same. The five-colored rice paper produced by the production method can have a natural color depending on the type of a vegetable raw material.

Description

A method of manufacturing five-colored rice paper, and dumplings made of five-colored rice paper manufactured using the same

The present invention relates to a method for manufacturing five-colored rice paper, and to dumplings made of five-colored rice paper manufactured using the same.

Rice paper is a food material having a sheet shape of a circle or triangle shape, and is mainly used for Southeast Asian food and is used in the form of wrapping various ingredients.

In general, rice paper is manufactured using a hydrate and is manufactured in white color. In recent years, development has been made to give various colors to rice paper in accordance with consumer demand.

However, when artificial coloring is added to rice paper, there is a disadvantage that it may be harmful to the human body, and when natural coloring is added to rice paper, there is a problem in that it is difficult to express a desired color.

One of the various objects of the present invention is to provide a method for manufacturing five-color rice paper having various colors depending on the type of natural ingredients contained therein.

One of the various problems of the present invention is to provide dumplings made of five-colored rice paper manufactured by using the method for producing five-colored rice paper.

A method for producing five-colored rice paper according to exemplary embodiments of the present invention includes a first step of washing, drying and pulverizing white or mixed rice to prepare dry rice powder; a second step of washing, cutting, low-temperature drying, and pulverizing the vegetable raw material to prepare dried vegetable powder; A third step of stirring 37 to 42.2% by weight of the dried rice powder and 0.99 to 1.32% by weight of the dried vegetable powder, adding the remaining purified water, and kneading the mixture consisting of the dried rice powder, the dried vegetable powder, and the purified water ; and a fourth step of thinly spreading the dough prepared in the third step to a thickness of 1.5 to 2.5 mm, steaming for 10 to 15 seconds, and then drying the dough. The five-color rice paper prepared by the above manufacturing method may have a natural color depending on the type of the vegetable raw material.

The mixed rice, 95% by weight of the white rice; and 5% by weight of at least one selected from the group consisting of brown rice, black rice, red rice and oats.

The vegetable raw material includes at least one selected from the group consisting of garlic, pepper, burdock, lotus root, carrot, beet, radish, broccoli, mushroom, onion, green onion, sweet pumpkin, turmeric, leek, mugwort, water parsley, tangerine and tomato can do.

The low-temperature drying in the second step may be performed for 4 to 22 hours at a temperature of 30 to 49 ℃.

The low-temperature drying of the second step may include a first drying step performed at a temperature of 44 to 49 °C and a second drying step performed at a temperature of 35 to 40 °C, the first drying step and the second drying step being performed at a temperature of 35 to 40 °C. 2 The drying step may be performed for different times.

When the vegetable raw material is any one selected from the group consisting of garlic, pepper, burdock, lotus root, carrot, beet, radish, broccoli, mushroom, onion and green onion, the second drying step is performed for a longer time than the first drying step. can be performed.

When the vegetable raw material is any one selected from the group consisting of garlic, red pepper, burdock, lotus root, carrot, beet, radish, broccoli and mushroom, the second drying step is performed for 10 hours, and the first drying step is 10 It can be carried out for a time less than the time, and when the vegetable raw material is any one selected from the group consisting of onions and green onions, the second drying step is performed for 12 hours, and the first drying step is performed for 10 hours. can

When the vegetable raw material is any one selected from the group consisting of at least any one selected from the group consisting of sweet pumpkin, turmeric, leek, mugwort, water parsley, mandarin orange and tomato, the first drying step and the second drying step are performed for the same time. can be performed.

When kneading the mixture in the third step, 0.3 to 0.5% by weight of refined salt may be further added.

The fourth step may be performed by steaming the dough prepared in the third step after spreading it thinly on an iron plate having a circular or polygonal shape. The five-color rice paper may be manufactured in a shape corresponding to the shape of the iron plate frame.

The fourth step may be performed using a steamer.

Dumplings according to exemplary embodiments of the present invention may include 93 to 95% by weight of rice cooked using white rice or mixed rice, and 5 to 7% by weight of dumpling stuffing, wherein the rice and the dumpling stuffing are white rice or mixed rice. It is prepared using dried rice powder by washing, drying and pulverizing rice, and vegetable powder prepared by washing, cutting, low-temperature drying and pulverizing vegetable raw materials. It may be provided in a state contained by the

According to the manufacturing method of the five-colored rice paper according to the exemplary embodiments of the present invention, various colors can be given to the rice paper using only natural ingredients without using artificial coloring, and thus a desired natural color while harmless to the human body. This effectively coated five-color rice paper can be produced.

1 is a flowchart for explaining a method of manufacturing five-color rice paper according to exemplary embodiments of the present invention.
FIG. 2 is a flowchart for explaining a manufacturing method of dumplings made of five-color rice paper manufactured by the manufacturing method of FIG. 1 .

Hereinafter, specific embodiments of the present invention will be described. The following detailed description is provided to provide a comprehensive understanding of the methods, apparatus, and/or systems described herein. However, this is merely an example and the present invention is not limited thereto.

In describing the embodiments of the present invention, if it is determined that the detailed description of the known technology related to the present invention may unnecessarily obscure the gist of the present invention, the detailed description thereof will be omitted. And, the terms to be described later are terms defined in consideration of functions in the present invention, which may vary according to intentions or customs of users and operators. Therefore, the definition should be made based on the content throughout this specification. The terminology used in the detailed description is for the purpose of describing embodiments of the present invention only, and should in no way be limiting. Unless explicitly used otherwise, expressions in the singular include the meaning of the plural. In this description, expressions such as “comprising” or “comprising” are intended to indicate certain features, numbers, steps, acts, elements, some or a combination thereof, one or more other than those described. It should not be construed to exclude the presence or possibility of other features, numbers, steps, acts, elements, or any part or combination thereof.

In addition, in describing the components of the embodiment of the present invention, terms such as first, second, A, B, (a), (b), etc. may be used. These terms are only for distinguishing the elements from other elements, and the essence, order, or order of the elements are not limited by the terms.

Manufacturing method of five-colored rice paper

1 is a flowchart for explaining a method of manufacturing five-color rice paper according to exemplary embodiments of the present invention.

Referring to FIG. 1 , in the method for manufacturing five-colored rice paper according to exemplary embodiments of the present invention, the first step (S1) of washing, drying and pulverizing white or mixed rice to prepare dry rice powder, vegetable raw materials In the second step (S2) of preparing dried vegetable powder by washing, cutting, low-temperature drying and pulverization, 37 to 42.2 wt% of the dried rice powder and 0.99 to 1.32 wt% of the dried vegetable powder are stirred, and then the remaining purified water is added, , the third step (S3) of kneading the mixture consisting of the dried rice powder, the dried vegetable powder, and the purified water, and the third step (S3), thinly spreading the dough prepared in the third step (S3) to a thickness of 1.5 to 2.5 mm, 10 to It may include a fourth step (S4) of steaming for 15 seconds and then drying. The five-color rice paper manufactured through the first step (S1) to the fourth step (S4) may have a natural color depending on the type of the vegetable raw material used in the second step (S2).

In this case, the first step (S1) may be referred to as a dry rice powder production step, the second step (S2) may be referred to as a dry vegetable powder production step, and the third step (S3) is five-colored rice It may be referred to as a dough manufacturing step of the paper, and the fourth step (S4) may be referred to as a manufacturing completion step of the five-color rice paper.

In the first step (S1), the use of white rice or mixed rice may be selectively made in order to impart a texture or supplement insufficient nutrients. In one embodiment, the mixed rice may include 95% by weight of white rice and 5% by weight of at least one selected from the group consisting of brown rice, black rice, red rice and oats.

In the second step (S2), the vegetable raw material is garlic, red pepper, burdock, lotus root, carrot, beet, radish, broccoli, mushroom, onion, green onion, sweet pumpkin, turmeric, leek, mugwort, water parsley, tangerine and tomato. It may include at least one selected from the group consisting of.

On the other hand, before performing the low-temperature drying in the second step (S2), as shown in Table 1 below, pretreatments such as peeling, stalk removal, and root removal are performed on the raw vegetables as shown in Table 1 below. After washing with water, cutting or post-processing such as slicing, dicing, shredding, and 50 mm slicing may be further performed.

classification original name Pretreatment wash Cutting/Post-processing vegetables garlic Peeling and faucet removal vinegar solution,
clean water slice pepper faucet removal vinegar solution,
clean water diced burdock root, lotus root peel vinegar solution,
clean water slice Carrots, Beets, Radishes peel vinegar solution,
clean water shredded broccoli,
mushroom - vinegar solution,
clean water slice onion, green onion peel (onion),
root removal vinegar solution,
clean water slice Pumpkin, Turmeric peel vinegar solution,
clean water slice Leek, mugwort, water parsley root removal vinegar solution,
clean water 50mm cut tangerine, tomato faucet removal vinegar solution,
clean water slice

In <Table 1>, washing may be performed by bubble washing for about 10 minutes using a vinegar diluted solution in which water and vinegar are mixed in a ratio of 100:5, followed by rinsing with clean water.

In <Table 1>, slicing may be performed by cutting to a thickness of 3 to 5 mm, dicing may be performed by cutting to a thickness of 10 to 15 mm, and shredding is performed by cutting to a thickness of 5 to 6 mm. can be

On the other hand, the low-temperature drying in the second step (S2) may be performed at a temperature of 30 to 49 ℃ for 4 to 22 hours.

More specifically, the low-temperature drying of the second step (S2) may include a first drying step performed at a temperature of 44 to 49 °C and a second drying step performed at a temperature of 35 to 40 °C, In the first drying step and the second drying step, the temperature and time may be set differently depending on the type of the vegetable raw material used in the second step (S2). The detailed conditions of the first drying step and the second drying step are shown in Table 2 below.

classification original name 1st drying step 2nd drying step Total drying time (h) Temperature (℃) time (h) Temperature (℃) time (h) vegetables garlic 44 - 49 4 35 - 40 10 14 pepper 44 - 49 4 35 - 40 10 14 burdock root, lotus root 44 - 49 8 35 - 40 10 18 Carrots, Beets, Radishes 44 - 49 8 35 - 40 10 18 Broccoli, Mushrooms 44 - 49 8 35 - 40 10 18 onion, green onion 44 - 49 10 35 - 40 12 22 Sweet pumpkin,
curcuma 44 - 49 10 35 - 40 10 20 Leek, mugwort, water parsley 44 - 49 10 35 - 40 10 20 tangerine, tomato 44 - 49 10 35 - 40 10 20

As shown in <Table 2>, low-temperature drying can be carried out by dividing it into two steps, and accordingly, the phenomenon of moisture remaining due to the poor drying of the vegetable raw material can be prevented. For example, the original taste and anti-reduction shape, browning phenomenon during drying, loss of nutrients, etc. can be prevented. In addition, it may have an effect of increasing nutrients such as calcium, vitamins, minerals, and dietary fiber depending on the type of the vegetable raw material during low temperature drying.

On the other hand, when the vegetable raw material is leek, mugwort, and water parsley, after performing the low-temperature drying, high-temperature drying of additional drying at a high temperature of 65 to 80° C. for 5 to 7 hours may be further performed.

In exemplary embodiments, when the vegetable raw material is any one selected from the group consisting of garlic, red pepper, burdock root, lotus root, carrot, beet, radish, broccoli, mushroom, onion and green onion, the second drying step is It may be carried out for a longer time than the first drying step. In one embodiment, when the vegetable raw material is any one selected from the group consisting of garlic, red pepper, burdock, lotus root, carrot, beet, radish, broccoli and mushroom, the second drying step is performed for 10 hours, and the The first drying step may be performed for less than 10 hours, and when the vegetable raw material is any one selected from the group consisting of onions and green onions, the second drying step is performed for 12 hours, and the first drying step can be performed for 10 hours.

In exemplary embodiments, when the vegetable raw material is any one selected from the group consisting of at least one selected from the group consisting of sweet pumpkin, turmeric, leek, mugwort, water parsley, mandarin orange and tomato, the first drying step and the first drying step The 2 drying steps may be performed for the same time as each other. In one embodiment, when the vegetable raw material is any one selected from the group consisting of at least one selected from the group consisting of sweet pumpkin, turmeric, leek, mugwort, water parsley, mandarin orange and tomato, the first drying step and the second drying The steps may be performed for about 10 hours each.

In the third step (S3), 37 to 42.2 wt% of the dried rice powder prepared in the first step (S1) and 0.99 to 1.32 wt% of the dried vegetable powder prepared in the second step (S2) are mixed or stirred. Then, the remaining weight % of purified water is added to the mixture of the dried rice powder and the dried vegetable powder, and the mixture consisting of the dried rice powder, the dried vegetable powder, and the purified water is kneaded. For example, in the third step (S3), 180 to 200 g of the dried rice powder and 5 to 6 g of the dried vegetable powder are mixed or stirred, 270 to 300 g of the purified water is added, the dried rice powder, and the dry rice powder are mixed or stirred. It can be carried out by kneading 455 to 506 g of a mixture consisting of vegetable powder and the purified water thinly.

When kneading the mixture in the third step (S3), 0.3 to 0.5% by weight of refined salt may be further added.

The fourth step (S4) may be performed by steaming the dough prepared in the third step (S3) thinly on an iron plate having a circular or polygonal shape. The five-color rice paper may be manufactured in a shape corresponding to the shape of the iron plate frame.

The steaming process of the fourth step (S4) may be performed using a steamer, and accordingly, the mass production of the five-colored rice paper may be made.

The drying process in the fourth step (S4) may be performed by putting the steamed dough in a circular or polygonal shape on a tray and drying it completely. In one embodiment, in the case of manufacturing five-color rice paper for rice noodles, the fourth step may be performed using a square-shaped iron plate, in which case the noodles form after the steaming process of the fourth step (S4). The process of cutting and drying may be performed. On the other hand, when preparing five-color rice paper for rice noodles, the step of adding 0.3 to 0.5 wt% of refined salt may be further performed when kneading the mixture in the third step (S3).

As described above, according to the manufacturing method of the five-colored rice paper according to the exemplary embodiments of the present invention, various colors can be imparted to the rice paper using only natural ingredients without using artificial coloring, and thus, It is possible to manufacture five-color rice paper that is harmless and effectively coated with the desired natural color.

<Manufacturing method of dumplings made of five-colored rice paper>

FIG. 2 is a flowchart for explaining a manufacturing method of dumplings made of five-color rice paper manufactured by the manufacturing method of FIG. 1 .

Referring to FIG. 2 , the manufacturing method of dumplings made of five-colored rice paper according to exemplary embodiments of the present invention is at least selected from the group consisting of white rice or mixed rice (95% by weight of white rice and brown rice, black rice, red rice and oats) The first dumpling production step (S10) of washing and steaming rice after washing (including 5% by weight of any one), the second dumpling production step (S20) of making various side dishes including stir-fried foods such as kimchi, meat, seafood, and anchovies, product A third dumpling production step (S30) of mixing 93 to 95 wt% of the cooled rice made in the first dumpling production step (S10) and 5 to 7 wt% of the side dishes made in the second dumpling production step (S20) depending on the type of ), the fourth dumpling manufacturing step (S40) of forming about 30 g of the food material made in the third dumpling manufacturing step (S30) in a five-colored rice paper soaked in water to form a dumpling shape (S40), and the fourth dumpling manufacturing step (S40) ) may include a fifth dumpling manufacturing step (S50) of steaming the dumpling-type ingredients made in the sieve, then cooling or refrigeration or freezing.

At this time, the first dumpling manufacturing step (S10) may be referred to as a rice manufacturing step, the second dumpling manufacturing step (S20) may be referred to as a side dish manufacturing step, and the third dumpling manufacturing step (S30) may be It may be referred to as a dumpling stuffing manufacturing step, and the fourth dumpling production step (S40) may be referred to as a shape forming step of dumplings using five-colored rice paper as a dumpling skin, and the fifth dumpling production step (S50) is the production of dumplings This may be referred to as the completion stage.

The steaming process performed in the fifth dumpling manufacturing step (S50) may be performed for a time of about 3 to 5 minutes, and the dumplings manufactured after the fifth dumpling manufacturing step (S50) are refrigerated or frozen after being stored in the refrigerator. can be distributed to

<Ingredients of dumplings made of five-colored rice paper>

Dumplings according to exemplary embodiments of the present invention may include 93 to 95% by weight of rice prepared using white rice or mixed rice, and 5 to 7% by weight of dumpling stuffing, wherein the rice and the dumpling stuffing are white rice Alternatively, it is prepared using dried rice powder prepared by washing, drying and pulverizing mixed rice, and vegetable powder prepared by washing, cutting, low-temperature drying and pulverizing vegetable raw materials, and has a natural color depending on the type of vegetable raw material. It may be provided in a state contained by five-color rice paper.

As described above, for the dumplings made of five-colored rice paper according to exemplary embodiments of the present invention, five-colored rice paper made of various natural colors while being harmless to the human body can be used as dumpling skin, and both rice and side dishes are made with dumpling stuffing. It may be provided for one meal including.

However, the concept of the present invention is not necessarily limited thereto, and the five-colored rice paper according to exemplary embodiments of the present invention may be applied to various foods other than the aforementioned dumplings.

Although various embodiments of the present invention have been described in detail above, those of ordinary skill in the art will understand that various modifications are possible within the limits without departing from the scope of the present invention with respect to the above-described embodiments. . Therefore, the scope of the present invention should not be limited to the described embodiments, and should be defined by the claims described below as well as the claims and equivalents.

Claims (12)

a first step of washing, drying and pulverizing white or mixed rice to prepare dry rice powder;
a second step of washing, cutting, low-temperature drying, and pulverizing the vegetable raw material to prepare dried vegetable powder;
A third step of stirring 37 to 42.2% by weight of the dried rice powder and 0.99 to 1.32% by weight of the dried vegetable powder, adding the remaining purified water, and kneading the mixture consisting of the dried rice powder, the dried vegetable powder, and the purified water ; and
A fourth step of spreading the dough prepared in the third step to a thickness of 1.5 to 2.5 mm, steaming for 10 to 15 seconds, and then drying;
A method for producing five-color rice paper, characterized in that it has a natural color according to the type of the vegetable raw material. The method of claim 1,
The mixed rice is
95% by weight of the white rice; and
5% by weight of at least one selected from the group consisting of brown rice, black rice, red rice and oats; According to claim 1,
The vegetable raw material is,
Garlic, red pepper, burdock, lotus root, carrot, beet, radish, broccoli, mushroom, onion, green onion, sweet pumpkin, turmeric, leek, mugwort, water parsley, tangerine, and tomato, characterized in that it contains at least one selected from the group consisting of A method for producing five-colored rice paper. 4. The method of claim 3,
The low-temperature drying in the second step is a method for producing five-color rice paper, characterized in that it is performed for 4 to 22 hours at a temperature of 30 to 49 ℃. 5. The method of claim 4,
The low-temperature drying of the second step includes a first drying step performed at a temperature of 44 to 49 °C and a second drying step performed at a temperature of 35 to 40 °C,
The method for producing five-colored rice paper, characterized in that the first drying step and the second drying step are performed for different times. 6. The method of claim 5,
When the vegetable raw material is any one selected from the group consisting of garlic, pepper, burdock, lotus root, carrot, beet, radish, broccoli, mushroom, onion and green onion, the second drying step is performed for a longer time than the first drying step. A method for producing five-color rice paper, characterized in that it is carried out. 7. The method of claim 6,
When the vegetable raw material is any one selected from the group consisting of garlic, pepper, burdock, lotus root, carrot, beet, radish, broccoli and mushroom, the second drying step is performed for 10 hours, and the first drying step is 10 is performed for less than the time, and
When the vegetable raw material is any one selected from the group consisting of onions and green onions, the second drying step is performed for 12 hours, and the first drying step is performed for 10 hours. . 6. The method of claim 5,
When the vegetable raw material is any one selected from the group consisting of at least any one selected from the group consisting of sweet pumpkin, turmeric, leek, mugwort, water parsley, mandarin orange and tomato, the first drying step and the second drying step are performed for the same time. A method for producing five-color rice paper, characterized in that it is carried out. According to claim 1,
When kneading the mixture in the third step, 0.3 to 0.5% by weight of refined salt is further added. The method of claim 1,
The fourth step is performed by steaming the dough prepared in the third step after spreading it thinly on an iron plate having a circular or polygonal shape, and
The five-colored rice paper is a method of manufacturing five-colored rice paper, characterized in that it is manufactured in a shape corresponding to the shape of the iron plate frame. According to claim 1,
The fourth step is a method of manufacturing five-color rice paper, characterized in that it is performed using a steamer. 93 to 95% by weight of rice cooked using white or mixed rice; and
5 to 7% by weight of dumplings contained in the five-color rice paper; contains, and
The rice and the dumpling stuffing are prepared using dried rice powder prepared by washing, drying and grinding white rice or mixed rice, and vegetable powder prepared by washing, cutting, low-temperature drying and pulverizing vegetable raw materials, and the vegetable source Dumplings, characterized in that they are served wrapped in five-color rice paper that has a natural color depending on the type of water.

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