KR20230076663A - Method of Preparing Frozen Dumpling Using Oven Baking Process - Google Patents

Abstract

The present application relates to a method for producing frozen dumplings having a crispy texture, and a composition for preparing frozen dumplings and dumpling skin dough prepared by the method. According to the present application, frozen dumplings having a crispy texture and a baked appearance can be manufactured by coating oil on dumplings molded with dumpling skin capable of implementing a crispy texture and then heating them with hot air.

Description

Method of preparing frozen dumplings baked in an oven {Method of Preparing Frozen Dumpling Using Oven Baking Process}

This application relates to a method for manufacturing frozen dumplings having a crispy texture. More specifically, it relates to a method for producing frozen dumplings produced by heating with hot air and having a crispy texture upon re-cooking, and frozen dumplings manufactured by this method.

The market for frozen dumplings continues to grow worldwide, and it is a kind of representative frozen snack that is loved by people of all ages and genders. In general, frozen dumplings are made by forming, steaming, and freezing processes. Some products, such as yaki dumplings, are fried in oil and then re-frozen and distributed.

Recently, trends are rapidly changing, and more and more consumers are demanding dumplings with new tastes or new formulations. In recent years, cooking utensils such as air fryers have become common in homes, and demand for processed foods with improved cooking convenience that can use these simple cooking utensils is also high. In order to meet these consumer demands, dumplings with a new texture and a new shape that deviate from the existing framework are needed.

Korean Patent Registration No. 10-1434115 discloses chewy dumplings containing rice flour, and Korean Patent Publication No. 2016-0007736 discloses dumplings made of transparent and chewy dumpling skin containing starch, but they are not steamed or fried in oil. Baked dumplings having a crispy texture are not disclosed. Accordingly, the inventors of the present application completed the present application by inventing a method of manufacturing frozen dumplings baked in an oven to have a crispy texture and maintain moldability of the dumplings.

The foregoing technical configuration is a background technology for helping understanding of the present invention, and does not mean the prior art widely known in the technical field to which the present invention belongs.

Republic of Korea Patent No. 10-1434115 Republic of Korea Patent Publication No. 2016-0007736

The purpose of the present application is to provide a method for manufacturing frozen dumplings of a new formulation that does not require a steaming process for making dumplings and has a soft, crispy texture that is not hard through a baking process after molding.

In addition, the present application aims to provide frozen dumplings prepared by the above manufacturing method.

In addition, an object of the present application is to provide a composition for preparing dumpling skin dough having a crispy texture.

According to one aspect of the present application, (a) preparing a dumpling skin by rolling a dumpling skin dough containing flour and fat; (b) forming dumplings by inserting dumpling filling into the rolled dumpling skin; (c) coating oil on the molded dumplings; (d) heating the oil-coated dumplings with hot air; And (e) providing a method for producing frozen dumplings comprising the step of freezing the hot air-heated dumplings.

Another aspect of the present application provides frozen dumplings prepared by the method for manufacturing frozen dumplings.

Another aspect of the present application provides a composition for preparing dumpling skin dough comprising 40 to 60% by weight of wheat flour, 0.1 to 5% by weight of oil and greater than 0% by weight and 1% by weight of an expanding agent based on the total weight of the composition.

Hereinafter, this application will be described in detail.

One aspect of the present application is, (a) preparing a dumpling skin by rolling a dumpling skin dough containing flour and fat; (b) forming dumplings by inserting dumpling filling into the rolled dumpling skin; (c) coating oil on the molded dumplings; (d) heating the oil-coated dumplings with hot air; And (e) providing a method for producing frozen dumplings comprising the step of freezing the hot air-heated dumplings.

The dumpling skin dough includes flour and fat.

The flour may include gravity flour, soft flour, or strong flour. Flour may be contained in 30 to 80% by weight, specifically 40 to 60% by weight, based on the total weight of the dough.

The content of the soft flour in the dumpling skin dough may be 10% to 65% by weight, 20% to 60% by weight, 30% to 55% by weight, specifically 40% to 50% by weight based on the total weight of the flour. there is. If the soft flour content exceeds 65% by weight based on the total weight of flour, the crispy texture is improved, but it may be difficult to manufacture dumpling skins by the rolling process. .

The fats and oils are not limited thereto, but may include vegetable oils, animal fats, or processed edible oils and fats. In addition, the animal fats and oils are not limited thereto, but may include, for example, tallow, pork, brisket, animal shortening, lard, and butter. The vegetable oil may be extracted from seeds or fruits of plants. The processed edible oil and fat product is manufactured and processed by adding food or food additives to vegetable oil or animal oil as a main raw material, and may be processed oil, shortening, margarine, or vegetable cream. The oil may be selected from the group consisting of vegetable oil, animal fat, processed edible oil and fat, and combinations thereof, and may be in powder, solid or semi-solid form. The maintenance may specifically be shortening.

The oil and fat is 0.1% to 10% by weight, 0.1% to 9% by weight, 0.1% to 8% by weight, 0.1% to 7% by weight, 0.1% to 7% by weight, 0.1% to 7% by weight, based on the total weight of the dumpling dough. It may be contained in weight% to 6% by weight, specifically 0.1% by weight to 5% by weight. If the fat or oil is contained in less than 0.1% by weight, the edge of the molded dumplings may lose volume and may not have a brownish appearance. If the fat or oil is contained in excess of 10% by weight, the viscosity of the dough increases, making it difficult to roll the dough into dumpling skins or mold dumplings, or the texture of the dumpling skin may deteriorate.

In one embodiment, when shortening is used as a fat or oil included in the dumpling skin dough of the present application, the dumplings have a soft and light crispy texture when cooled after being baked.

In one embodiment, in the dumpling skin dough of the present application, when the soft flour is included in more than 20% by weight and less than 50% by weight based on the total weight of flour, and the fat and oil relative to the total weight of dumpling skin dough is more than 0% by weight and less than 5% by weight , The rolling properties of dumpling skin dough are improved.

The dumpling skin dough may further include an expanding agent. The leavening agent has the effect of raising the dough. Adding an expanding agent to the dumpling skin dough has the effect of producing a light and crispy texture. The bulking agent may be a biological bulking agent or a chemical bulking agent. The biostimulant may be, for example, yeast, beer, or Clostridium perfringens, but is not limited thereto. The chemical expanding agent includes a gas generating agent and one or more acidic agents, and may further include a softening agent. The gas generating agent may be sodium bicarbonate, the acidic agent may include at least one of tartrate, phosphate, and sulfate, and the softening agent may be starch. The chemical expanding agent may further include salt.

In one embodiment, the chemical expanding agent may be a baking powder containing a gas generating agent and one or more acidic agents.

In one embodiment, when using baking powder as a chemical expanding agent, gas is generated only when heat is applied, and dough properties are not affected, making it easy to control dough properties.

The expanding agent may be greater than 0% by weight and less than 1% by weight based on the total weight of the dumpling skin dough. In one embodiment, when prepared by adding an expanding agent in an amount of greater than 0% to less than 1% by weight based on the total weight of the dumpling skin dough, the dumpling skin may have a lighter and crispy texture.

The dumpling skin dough may further include modified starch. Modified starch means that starch is chemically modified. In one embodiment, the modified starch may include all chemically modified starches derived from various grains or rhizomes. For example, common starches of tapioca, corn, waxy corn, potato, sweet potato, rice, glutinous rice and wheat, and starch obtained by modifying at least one selected from the group consisting of alpha starches thereof may be used. Specifically, it may be acetic acid starch, oxidized starch, acetyl starch, ester starch, ether starch, cross-linked starch, cross-linked ester starch, or cross-linked ether starch obtained by modifying the normal starch and these alpha starches. Including modified starch in the dumpling skin has the effect of improving the freezing and thawing stability and storage stability of frozen dumplings. The dumpling skin according to the present application uses starch acetic acid, which is a modified starch mainly used for frozen noodles and frozen dumplings, and has excellent freezing and thawing stability. The modified starch may be included in an amount of 0.1% to 10% by weight based on the total weight of the dough.

The dumpling skin dough may further include 0.1% to 10% by weight of corn flour. Cornmeal may be corn grits, cornmeal, cornmeal or cornmeal, and doubles the nutty flavor and crispy texture. In one embodiment, corn flour may be corn grits, and adding it can further improve the crispy texture of dumpling skin.

The dumpling skin dough may include more than 0% by weight and less than 20% by weight of yogurt based on the total weight of the dough. Yogurt is a type of fermented milk, which is obtained by inoculating and fermenting milk with lactic acid bacteria. Yogurt strengthens dumpling dough and increases flavor. Yogurt may be fermented milk, concentrated fermented milk, cream fermented milk, concentrated cream fermented milk, fermented butter oil, fermented milk powder, specifically, yogurt is unsweetened plain yogurt, Greek yogurt, or yogurt to which fruit or sugar is added, other commercially available yogurt may be used, and specifically may be unsweetened plain yogurt.

The dumpling skin dough may further include more than 0% by weight and 2% by weight or less of sugar based on the total weight of the dough. The dumpling skin dough may further include more than 0% by weight and 2% by weight or less of glucose based on the total weight of the dough. Adding the sugar or glucose to the dough causes a browning phenomenon when baked in an oven to realize a golden brown and appetizing appearance.

In one embodiment, when sugar and glucose are added to the dumpling skin dough, it has the most appetizing and golden brown appearance when heated with hot air.

In one embodiment, when yogurt, baking powder, sugar and glucose are added to the dumpling skin dough, the surface of the dumpling skin is golden brown, and the edge of the dumpling has a sense of volume and has a crispy texture.

The dumpling skin dough may be prepared by a method comprising mixing the raw materials of the above-described dumpling skin dough and aging the prepared mixture.

The step of mixing the dumpling skin dough may be mixing ingredients including flour and oil by hand, a whisk, a mixer, or other mixing mechanism. It is preferable to mix so that the lumps are not large and the dough is powdery.

The step of aging the mixed dough is to give elasticity to the dough and make it stretch well. It is preferable that the aging process be carried out at room temperature for 10 to 60 minutes, specifically, 15 to 40 minutes, and 20 to 30 minutes after vacuum-packing the dumpling skin dough into a lump.

The step of manufacturing dumpling skin by rolling the dumpling skin dough is a step of manufacturing the dumpling skin dough to be flat and thin required for dumpling molding by pressing the dumpling skin dough by passing it between a pair of rollers. The rolling roll thickness may be adjusted so that the final dumpling skin thickness is 0.5 to 2 mm, specifically 0.8 to 1.5 mm, suitable for use as a dumpling skin. In one embodiment, the process of rolling the dumpling skin dough is 1-10 times, 1-9 times, 1-8 times, 1-7 times, 1-6 times, specifically 1-5 times , 1 time - 4 times, 1 time - 3 times, so that the formation of gluten in the dumpling skin is minimized, so that a crispy texture can be imparted.

After the step of manufacturing the dumpling skin by rolling, a process of perforating the rolled dumpling skin may be included before forming the dumpling. By perforating the dumpling skin, it is possible to prevent the occurrence of air pockets by allowing the expanded air and moisture to escape from the inside of the molded dumplings.

Perforation of the dumpling skin can be performed using a perforation tool after final rolling. A known tool may be used as a perforation tool, and for example, a perforation rolling tool may be used. When punching the dumpling skin, the size of the pores can be adjusted to such a size that the air inside the dumpling can be released, but the contents of the dumpling filling will not escape. For example, it may be about the size of a pinhole or less than 1 mm in diameter. The position of each pore can be made constant at intervals of about 10 mm.

In the step of forming the dumplings, the dumpling filling is usually used as dumpling filling, pork, leek, green onion, onion, pickled cabbage, cabbage, soybean protein, garlic, sesame oil, refined salt, white sugar, brewed soy sauce, beef powder, seasoning powder , pepper and ginger may be selected from or combined. The dumpling stuffing may further include cheese, spices, seasoning sauce, vegetables, vermicelli, and tofu ingredients, but is not limited thereto, and any ingredients that can be included in dumplings depending on the type, purpose, and taste of dumplings to be manufactured can include more.

The moisture content of the dumpling stuffing is 1% by weight - 60% by weight, specifically 1% by weight - 58%, 1% by weight - 57%, 1% by weight with respect to the total weight of the dumpling filling so that the crispiness of the baked dumplings can be maintained for a long time. - 56%, 1% by weight - 55% or less, 1% by weight - 54%, 1% by weight - 53%, 1% by weight - 52%.

The process of forming the dumplings may include a process of sealing the dumplings by inserting dumpling filling into the dumplings. The method of forming dumplings may be performed by a general method widely known in the art and is not particularly limited. It is preferable to mold the dumplings so that the content of the dumpling stuffing is 50% or less, preferably 40% by volume, based on the total volume of the dumplings so that the shape of the dumplings is well maintained and the size is easy to eat. In one embodiment, dumplings may be molded into flat dumpling shapes.

Coat the molded dumplings with oil. When the molded dumplings are coated with oil, air pockets are prevented from irregularly formed on the surface of the dumplings as the moisture and air inside the dumpling skin expand while the dumplings are heated with hot air, and the shape of the molded dumplings is maintained stably. there is

The oil may be made into liquid fat by melting edible oil or solid fat, and specifically, the edible oil is soybean oil, corn oil, rapeseed oil, rice bran oil, sesame oil, extracted sesame oil, perilla oil, extracted perilla oil, safflower oil, sunflower oil, cottonseed oil , but may be peanut oil, olive oil, palm oil, palm oil, and red pepper seed oil, but is not limited thereto.

As the method of coating the oil, a known method of coating oil on food may be used. For example, a method of applying oil to the surface of dumplings with a brush, a method of spraying oil up and down the dumplings, a method of immersing dumplings in oil, and a method of applying oil with a roller may be used, but are not limited thereto. The content of the oil to be coated may be greater than 0% by weight and less than 4% by weight, greater than 0% by weight and less than 3% by weight, specifically greater than 0% by weight and less than 2% by weight, based on the weight of the total dumplings. If the oil coating is not applied, the dumplings expand and the formability of the dumplings collapses, and the dumplings may be damaged during distribution. When the oil content exceeds the above range, the degree of carbonization of the surface of dumplings increases.

In one embodiment, when the dumplings are coated with oil, air pockets do not occur during hot air heating, so the shape of the dumplings is not disturbed and the surface color is uniform.

In one embodiment, when the content of the coated oil is more than 0% by weight and less than 2% by weight based on the total weight of dumplings, they do not burn during the hot air heating process and have a brownish appearance.

In one embodiment, when the step of perforating the dumpling skin and the step of oil coating the dumpling are performed, the appearance of the molded dumpling is well maintained by reducing the occurrence of air pockets inside the dumpling.

In the step of baking the dumplings by heating with hot air, baking is performed by heating and generating hot air with high-temperature air. A hot air heating type convection oven, pizza oven, or conveyor pizza oven can be used.

The hot air heating is performed at a temperature and time that can preserve a crispy texture. The temperature of the oven may be, for example, 392°F (200°C) to 662°F (350°C), 482°F (250°C) to 575°F (300°C). The time of heating with hot air is preferably 30 seconds to 3 minutes, 50 seconds to 2 minutes, 1 minute to 1 minute and 30 seconds, so that moisture can be evaporated in a short time to have a crispy texture. The temperature and heating time of the oven are not limited thereto and may be appropriately adjusted according to the environment of the oven to be used.

The freezing step may be performed using a known freezing method.

The freezing may be to freeze the prepared dumplings under a temperature condition of -25 ° C or less, -27 ° C or less, -30 ° C or less, or -35 ° C or less for 5 to 50 minutes.

The freezing may be performed so that the product temperature of the prepared dumplings is -5 ° C or lower, -6 ° C or lower, or -7 ° C or lower.

The frozen dumplings prepared by the above manufacturing method can be conveniently re-cooked by consumers according to known dumpling cooking methods such as air fryer, frying, and steaming.

Another aspect of the present application provides frozen dumplings prepared by the method for manufacturing frozen dumplings.

Another aspect of the present application is in the frozen dumplings including dumpling skin and dumpling filling, wherein the dumpling skin is made of dumpling skin dough containing flour and oil, coated with oil on the outer surface of the dumpling skin, and then heated with hot air, Serve frozen dumplings.

Another aspect of the present application provides a composition for preparing dumpling skin dough comprising 40 to 60% by weight of wheat flour, 0.1 to 5% by weight of oil and greater than 0% by weight and 1% by weight of an expanding agent based on the total weight of the composition.

The composition is based on the total weight of the composition, 0.1 to 10% by weight of modified starch, 0.1 to 10% by weight of corn flour, more than 0% by weight and less than 4% by weight of sugar, more than 0% by weight and less than 2% by weight of glucose, 0 It may further include at least one selected from the group consisting of more than 20% by weight of yogurt.

When the dumpling skin has the above configuration, the crispy texture can be improved.

Since the specific contents of the ingredients included in the composition for preparing baked dumpling skin dough are the same as those described while explaining the ingredients of dumpling skin dough in the above-described manufacturing method of frozen dumplings, the above contents are used and will not be repeatedly described.

According to the manufacturing method of frozen dumplings of the present application, dumplings of a new formulation having a non-hard, soft and crispy texture can be manufactured through a baking process without going through a boiling process or a steaming process. The frozen dumpling manufacturing method of the present application can maintain the shape of the molded dumplings during hot air heating through the step of oil coating before hot air heating. In addition, it is possible to provide a composition for dough for dumpling skin for baked dumplings with improved crispness.

However, the effects of the present application are not limited to the effects mentioned above, and other effects not mentioned will be clearly understood by those skilled in the art from the following description.

1 shows (a) mixing step, (b) ripening step, (c) rolling step, (d) forming step, and (e) hot air heating and baking step in the frozen dumpling manufacturing process of the present application.
Figure 2 shows the results of comparing the appearance of dumplings prepared using the dumpling skin for baked dumplings of the present application and the general dumpling skin.
Figure 3 shows the results of comparing the upper and lower surfaces of baked dumplings prepared by oil coating for each oil content.
Figure 4 shows the results of comparing the appearance of baked dumplings prepared according to the presence or absence of oil coating.
5 shows the results of comparing the appearance of baked dumplings according to the presence or absence of perforation of the dumpling skin and oil coating.
Figure 6 shows the results of comparing the appearance of baked dumplings according to whether or not sugar and glucose are included in the dumpling skin dough.

Hereinafter, the present application will be described in detail by examples. However, the following examples specifically illustrate the present application, and the content of the present application is not limited by the following examples.

[Example 1] Preparation of baked dumpling skin and dumpling filling

[1-1] Mixture of dumpling skin

The dumpling skin dough used for making baked dumplings was prepared with the ingredients and mixing ratios shown in Table 1.

division raw material name Mixing ratio (% by weight) Baked Dumpling Skin Dough wheat flour/strong flour 26.9 Flour/soft flour 26.9 modified starch 6.7 cornmeal 6.7 white sugar 2.0 glucose 0.7 salt 1.0 baking powder 0.1 palm shortening 4.0 water 11.4 yogurt 13.4 Sum 100.00

In the experiment, soft flour and strong flour were mixed in a ratio of 50:50 to the total weight of flour in the dumpling skin dough, and the rolling process was designed to facilitate the rolling process while maintaining a crispy texture.

Baking powder, an expanding agent, was added to the dumpling skin dough to realize a crispy texture. The baking powder was added in an amount of more than 0% by weight and less than 1% by weight based on the total weight of the dough. When added with baking powder, the light and crispy texture was further improved. If an excessive amount of baking powder is used, the intensity of crispy texture may be increased, but there is a problem in that the appearance quality is deteriorated due to excessive expansion force and air pockets are generated in the exterior of the dumpling skin.

Modified starch was added to improve the cold thawing stability of dumplings, and corn flour was added to give frozen dumplings a crispy texture when cooked. White sugar and glucose give dumplings a golden brown appearance.

When palm shortening was used as a fat or oil in the dumpling skin dough, the soft and light crispy texture was improved when the dumplings were baked and cooled compared to the case of using liquid oil, and when palm shortening was not added, a tough and chewy texture occurred.

It was confirmed that the crispy texture improved when palm shortening was used in an amount of 4% by weight based on the total weight of the dough. When using the content of 6% by weight or more, the stickiness of the dough increased, causing problems in the rolling process.

Unsweetened plain yogurt was used for yogurt, and it was added for the purpose of strengthening the dough and increasing the flavor.

For salt and water, brine used for general dumpling skin was used, and it was added in consideration of the amount of moisture in yogurt.

[1-2] Mixture of dumpling filling

Dumpling filling for baked dumplings was prepared with the ingredients and mixing ratios shown in Table 2.

division raw material name Mixing ratio (% by weight) dumpling pizza cheese 60.0 Chili Con Carne Sauce 40.0 Sum 100.00

The dumpling filling was prepared by using pizza cheese and chili con carne sauce in the mixing ratio shown in Table 2. For the pizza cheese, mozzarella cheese was used, and chili con carne, an American stew made with kidney beans, minced meat, garlic, onion, chili, cumin, and tomatoes, was used as a sauce.

[Example 2] Preparation and cooking of baked dumplings

Baked frozen dumplings were prepared using the dumpling skin of Example [1-1] and the dumpling filling of Example [1-2] (see FIG. 1).

[2-1] Mandu skin manufacturing step

First, dumpling skin dough was prepared by mixing the raw materials according to the ingredients described in Example [1-1] and the mixing ratio. The mixing process was mixed for 5 minutes at low speed 2-3 using a household kitchen aid mixer. At this time, the prepared bittern and plain yogurt were added. After low speed mixing was completed, knead at medium speed 4-6 for 5 minutes. As shown in (a) of FIG. 1, the dough was kneaded so that the lumps were not large and were broken.

As for the maturation of the dough, as shown in (b) of FIG. 1, the dough was vacuum packed and aged for about 30 minutes at room temperature. Aging gave elasticity to the dough and allowed it to stretch well.

Mandu skin was prepared by rolling the aged dough with a simple noodle maker. The rolling was rolled a total of 5 times, and the rolling roll thickness was adjusted in the order of 10 mm, 6 mm, 3.5 mm, 2 mm, and 1 mm so that the final dumpling skin thickness was 1 mm (see (c) in FIG. 1). Rolling was performed 5 times or less to minimize the formation of gluten in the dumpling skin so that a crispy texture could be imparted.

[2-2] Molding of dumplings

The prepared dumpling skin was cut to have a thickness of 1.0 mm, a square shape with a size of 60 mm * 120 mm, and a weight of 8 g to 12 g.

13g to 17g of dumpling filling prepared in Example [1-2] was put into the cut dumpling skin to mold flat dumplings (weight 23g to 27g) as shown in (d) of FIG.

[2-3] Oil coating

In the oil coating step, soybean oil, which is liquid oil, was used to spray the oil up and down the dumplings or immerse the molded dumplings in the liquid oil. Oil coating can be done by any method that allows oil to be applied to the surface of dumplings. The oil coating prevents irregular formation of air pockets on the surface of the dumpling skin at a high temperature of 250 ° C or higher and maintains the shape of the first molded dumpling.

[2-4] Bake

In the baking step, a convection oven or pizza oven, which is a hot air heating type baking with high-temperature air, was used (see (e) in FIG. 1). In particular, it is preferable to bake for a short time at a high temperature to preserve the crispy texture. The setting temperature of the oven was adjusted to 300 ° C, but the actual temperature was about 260 to 280 ° C, and baking was performed for about 1 minute 30 seconds to 1 minute 40 seconds.

[2-5] Frozen

Thereafter, it was rapidly frozen at -35 ° C for 20 minutes so that the product temperature was -7 ° C or less. Quick-frozen dumplings were packaged and stored at -20 ° C.

[2-6] Cooking step

The frozen dumplings were finally cooked in an air fryer preheated to 180 ° C. for 5 minutes to prepare baked dumplings.

[Experimental Example 1] Comparison of dumpling skins

Baked dumplings (Preparation Example 1) made of dumpling skins having the composition of Example [1-1] and dumplings (Comparative Examples 1 to 3) made of dumpling skins having different compositions and mixing ratios were prepared and compared in texture. .

[1-1] Comparison with Confectionery Dough Dumpling Skin

Comparative Example 1 (KFC biscuit type) is a product commonly called scone, and is different from Preparation Example 1 in that it uses 100% of soft flour, has a butter content as high as 16% by weight, and does not include palm shortening.

Comparative Example 2 (cracker type) is different from Preparation Example 1 in that 100% of soft flour is used, butter content is as high as 16% by weight, palm shortening and baking powder are not included, and separate watering is not performed. there is

Specific formulations of Comparative Example 1 and Comparative Example 2 are shown in Table 4 below.

division Preparation Example 1 Comparative Example 1 Comparative Example 2 CJ_Baked dumplings KFC biscuit type cracker type raw material name Mixing ratio (% by weight) Mixing ratio (% by weight) Mixing ratio (% by weight) wheat flour/strong flour 26.9 0.0 0.0 Flour/soft flour 26.9 50.2 53.5 modified starch 6.7 0.0 0.0 cornmeal 6.7 0.0 0.0 white sugar 2.0 7.0 8.0 salt 1.0 0.4 1.1 baking powder 0.1 1.2 0.0 glucose 0.7 0.0 0.0 palm shortening 4.0 0.0 0.0 butter 0.0 16.1 16.0 milk 0.0 15.1 0.0 egg 0.0 10.0 0.0 water 11.4 0.0 0.0 whipping cream 0.0 0.0 21.4 plain yogurt 13.4 0.0 0.0 100.00 100.00 100.00

Comparative Example 2 had a texture similar to Preparation Example 1, but basically, the type of confectionery dough such as biscuits, crackers, and cookies like Comparative Examples 1 and 2 had a high tallow content of 16%, making it difficult to work during the noodle making process, especially in the rolling process. It was not easy to use, so it was inappropriate to use dumpling dough.

[1-2] Comparison with normal dumpling skin

As shown in Table 5, Preparation Example 1 and Comparative Example 3 having a general dumpling skin configuration without adding palm shortening, white sugar, glucose, baking powder, or plain yogurt were prepared.

division Preparation Example 1 Comparative Example 3 Dumpling skin for baked dumplings plain dumpling skin raw material name Mixing ratio (% by weight) Mixing ratio (% by weight) Flour/strong 1st class 26.9 28.3 flour/soft 1st class 26.9 28.3 starch acetate 6.7 7.1 corn grits 6.7 7.1 white sugar 2.0 0.0 salt 1.0 1.1 baking powder 0.1 0.0 glucose 0.7 0.0 palm shortening 4.0 0.0 water 11.4 28.3 plain yogurt (optional) 13.4 0.0 Sum 100.00 100.00

As shown in FIG. 2, Preparation Example 1 had a brownish appearance when baked in an oven, and the edges of the dumplings had a voluminous and crispy texture. On the other hand, the baked dumplings of Comparative Example 3 were light cream in color, had no sense of volume at the edges of the dumplings, and the dumpling skin was tough and hard (see Table 6).

division Preparation Example 1
(Fig. 2 (a)) Comparative Example 3
(Fig. 2 (b)) condition Manufactured with baked dumpling skin mixture Manufactured with general dumpling skin mixture result Color: brown
Volume: The dumpling skin has a sense of volume.
Taste: Crisp Color: light cream
Volume: No sense of volume on dumpling skin edge
Taste: chewy

[Experimental Example 2] Comparison of appearance of dumplings according to oil coating

[2-1] Measurement of oil coating content

An experiment was conducted according to the content and presence of coated oil when preparing baked dumplings. Soybean oil was used as the oil, and dumplings made from the dumpling skin and dumpling filling of Example 1 were lightly oiled (Comparative Example 4), immersed in oil for about 2 seconds (Comparative Example 5), and oil for about 10 seconds The oil content was measured by preparing what was immersed during (Comparative Example 6). The oil content is shown in Table 7 as a weight percent relative to the total weight of dumplings.

division Comparative Example 4 Comparative Example 5 Comparative Example 6 condition Only the surface of the dumpling skin is lightly coated with cooking oil Immersed in oil for about 2 seconds Immersed in oil for about 10 seconds Oil content (% by weight) 1.74 4.51 8.75

As a result of the experiment, as shown in FIG. 3, it was confirmed that the more the coating amount of oil, the darker the surface color and the faster carbonization. When the oil content in the total weight of the baked dumplings was about 1 to 2% by weight based on the total weight of the dumplings, they had the most appetizing appearance. The dumplings coated with oil such that the oil content exceeded 4% by weight with respect to the total weight of the dumplings were not uniformly carbonized during baking with hot air heating, which was rather poor in terms of color and appearance.

[2-2] Comparison of product appearance with and without oil coating and with or without perforation in dumpling skin

Oil coating is necessary to maintain the formability of oven-baked dumplings. If the oil coating is not applied, air pockets may occur inside the dumplings as the internal moisture and air expand under heat. The oil coating prevents the occurrence of air pockets and ensures that the molded shape remains stable during baking.

As shown in FIG. 4, when the oil coating was not performed, the color of the surface of the dumplings quickly darkened, and the browning phenomenon occurred quickly in part. However, in the case of oil coating, it was found that not only the initial molded shape was maintained, but the surface browning did not occur quickly and the surface color was relatively uniform.

In addition to the oil coating process, the dumpling skin was perforated to maintain the shape of the molded dumplings. The process of perforating the dumpling skin prevents the occurrence of air pockets by allowing the expanded air and moisture to escape from inside the dumplings.

As shown in FIG. 5, unless the dumpling skin is perforated and oil coated, the shape of the molded dumplings cannot be maintained because the edge portion of the dumpling skin expands to the point where it disappears during hot air heating. When only the dumpling skin was perforated, the degree of expansion of the dumplings decreased, but irregular browning and air pockets occurred on the outer skin of the dumpling skin, resulting in a disturbed shape of the dumplings. In the case of perforating the dumpling skin and oil coating, it was confirmed that the dumplings did not expand, the shape of the molded dumplings was well maintained, and the surface browning was uniform.

[Experimental Example 3] Moisture comparison test of dumplings

Comparative Example 7 was prepared using Preparation Example 2 using the dumpling filling prepared in Example [1-2] and a dumpling filling for water dumplings.

The data specifying the moisture content by extracting some of the dumplings of the frozen dumplings of Preparation Example 2 and Comparative Example 7 are shown in Table 8 below.

In the case of Comparative Example 7 having an average moisture content of 65% by weight or more relative to the total weight of dumplings, the overall texture became damp and the crispness decreased after a certain period of time elapsed after the baking process. In contrast, in the case of Preparation Example 2 having an average moisture content of about 51% by weight, the crispy texture was maintained for a relatively long time. If the dumpling filling for baked dumplings is designed to have a moisture content of 55.0% by weight or less, it is expected that the dampness after cooking the finished product can be partially controlled.

division Preparation Example 2 Comparative Example 7 Dumpling filling for baked dumplings Dumpling filling for water dumplings moisture 52.00% 63.50% 49.56% 62.92% 53.20% 69.86% average 51.59% 65.43%

[Experimental Example 4] Comparison of the appearance of dumplings with and without added glucose

When 1% sugar was added to the dumpling skin dough composition and baked in the oven, yellow browning occurred. However, when 3% sugar and 1% glucose were added, the surface of dumplings appeared more appetizing and brown (see FIG. 6).

[Experimental Example 5] Comparison of texture with and without baking powder added

Baked dumplings showed a crispy texture even without adding baking powder, but it was tested whether the crunchy texture was improved when baking powder was added. As shown in Table 9 below, Preparation Example 3 and Comparative Example 8 with different additions of baking powder were prepared and tested for sensory evaluation. As a result, Preparation Example 3 with baking powder added to the dumpling skin composition was Comparative Example 8 without addition It was confirmed that the crispiness was significantly improved.

purpose Add baking powder
(Production Example 3) No Added Baking Powder
(Comparative Example 8) raw material name Mixing ratio (% by weight) Mixing ratio (% by weight) Flour/strong 1st class 32.6 32.6 Flour/soft 1st class 19.5 19.6 starch acetic acid 6.5 6.5 corn grits 6.5 6.5 white sugar 1.3 1.3 salt 2.1 2.2 baking powder 0.1 0.0 palm shortening 3.9 3.9 water 27.4 27.4 Sum 100.00 100.00

In the above, representative embodiments of the present application have been described as examples, but the scope of the present application is not limited to the specific embodiments as described above, and those skilled in the art are within the scope described in the claims of the present application. will be able to change accordingly.

Claims (12)

(a) preparing a dumpling skin by rolling a dumpling skin dough containing flour and fat;
(b) forming dumplings by inserting dumpling filling into the rolled dumpling skin;
(c) coating oil on the molded dumplings;
(d) heating the oil-coated dumplings with hot air; and
(e) a method for producing frozen dumplings comprising the step of freezing the hot air-heated dumplings.
The method of claim 2,
The method of manufacturing frozen dumplings, wherein the dumpling skin dough further comprises more than 0% by weight and 1% by weight or less of an expanding agent relative to the total weight of the dough.
The method of claim 2,
The content of the oil contained in the dumpling skin dough is 0.1% to 10% by weight relative to the total weight of the dumpling skin dough, the method of producing frozen dumplings.
The method of claim 2,
The content of the flour is 40% to 60% by weight relative to the weight of the dumpling skin dough, the method for producing frozen dumplings.
The method of claim 1,
Method for producing frozen dumplings, wherein the flour in step (a) contains less than 60% by weight of soft flour based on the weight of flour.
The method of claim 1,
After step (a) and before step (b), the method of manufacturing frozen dumplings further comprising the step of perforating the rolled dumpling skin.
The method of claim 1,
A method for producing frozen dumplings, wherein the frozen dumplings have a moisture content of 55% by weight or less relative to the total weight of the frozen dumplings.
The method of claim 1,
In step (b), the dumplings are molded into a flat dumpling shape, a method for producing frozen dumplings.
The method of claim 1,
In step (c), the coating amount of the oil is 2% by weight or less relative to the total weight of the dumplings.
The method of claim 1,
The hot air heating in step (d) is performed in a pizza oven or a convection oven at 200-350 ° C. for 1 to 3 minutes.
Frozen dumplings prepared by the manufacturing method of any one of claims 1 to 10.
In frozen dumplings containing dumpling skin and dumpling filling,
The dumpling skin is made of dumpling skin dough containing flour and oil,
Frozen dumplings prepared by coating the outer surface of the dumpling skin with oil and then heating with hot air.

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