KR20230153608A - Mandu skin manufacturing method, Mandu skin, and Mandu - Google Patents

Abstract

The method of manufacturing dumpling skin, dumpling skin, and dumplings according to an embodiment of the present invention includes a first mixing step of mixing a first material group consisting of 60 to 70 parts by weight of flour and 5 to 10 parts by weight of shortening into a kneader;
A second mixing step of adding a second material group consisting of 0.1 to 2.0 parts by weight of refined salt, 0.1 to 2.0 parts by weight of leavening agent, and 16.0 to 34.8 parts by weight of first water into the kneader and mixing them under atmospheric pressure without vacuum; and
It includes a third mixing step in which the dough that has passed the second mixing step is mixed in a vacuum state with the pressure of the kneader lowered.

Description

Mandu skin manufacturing method, Mandu skin, and Mandu}

The present invention relates to a method for manufacturing dumpling skin, dumpling skin, and dumplings.

In general, dumplings are made from flour and starch as main ingredients, kneaded with refined salt and emulsified fat to make dumpling skin, and dumpling filling is made from various ingredients such as meat, vegetables, tofu, and kimchi, and dumpling filling is made by putting dumpling filling into the dumpling skin.

Dumplings can be used as a food ingredient in various dishes such as fried dumplings, dumpling soup, rice cake soup, and ramen, and can have various flavors depending on the cooking method.

Dumplings can be manufactured by putting dumpling filling into the dumpling skin using a dumpling forming machine, and can be mass-produced.

General wheat flour dough is kneaded by adding water to flour, and gluten is created, giving it viscosity and elasticity. Gluten spreads in a network shape in the dough, acting like a framework, and has strong extensibility, allowing the dough to be formed without breaking in the screw molding machine of the dumpling molding machine.

In addition, the dumpling skin is only a means to assist the dumpling filling among the elements that make up the dumpling, and has no further value.

Therefore, there is a need to develop the dumpling skin that makes up the dumpling so that it has new marketability.

KR 10-1647679 B1 KR 10-2010034 B1

The present invention is to solve the above problems, and the purpose of the present invention is to create a new composition of dumpling skin and to produce a dumpling skin manufacturing method that allows cooked dumplings to have a new taste and flavor different from conventional dumpling skin. , The purpose is to provide dumpling skin and dumplings.

In addition, another object of the present invention is to provide a dumpling skin manufacturing method, dumpling skin, and dumplings that allow dumplings with a biscuit texture to be easily and conveniently cooked and eaten at home.

The method of manufacturing dumpling skin according to an embodiment of the present invention for achieving the above technical problem includes a first mixing step of mixing a first material group consisting of 60 to 70 parts by weight of flour and 5 to 10 parts by weight of shortening by adding it to a kneader;

A second mixing step of adding a second material group consisting of 0.1 to 2.0 parts by weight of refined salt, 0.1 to 2.0 parts by weight of leavening agent, and 16.0 to 34.8 parts by weight of first water into the kneader and mixing at atmospheric pressure without vacuum; and

It includes a third mixing step of mixing the dough that has undergone the second mixing step in a vacuum state with the pressure of the kneader lowered.

In addition, in the method of manufacturing dumpling skin according to an embodiment of the present invention, in the second mixing step, the first water is limited to 11.0 to 33.7 parts by weight, and consists of 0.1 to 2.0 parts by weight of yeast and 1.0 to 3.0 parts by weight of second water. A third group of materials can be added.

In addition, the method for producing dumpling skin according to an embodiment of the present invention is that, in the second mixing step, the first water is limited to 10.0 to 33.69 parts by weight, and the second material group may further include 0.01 to 1.0 parts by weight of malt powder. there is.

In addition, in the method of manufacturing dumpling skin according to an embodiment of the present invention, in the second mixing step, the first water is limited to 7.00 to 32.68 parts by weight, and the agent consisting of 0.01 to 1.0 parts by weight of enzyme and 1.0 to 2.0 parts by weight of third water 4 more material groups can be added.

In addition, the method of manufacturing dumpling skin according to an embodiment of the present invention may limit the first water to 2.00 to 32.58 parts by weight in the second mixing step and further include 0.1 to 5.0 parts by weight of soybean flour in the second material group.

In addition, the dumpling skin according to an embodiment of the present invention for achieving the above technical problem may be manufactured according to the dumpling skin manufacturing method.

In addition, dumplings according to an embodiment of the present invention for achieving the above technical problem can be manufactured with dumpling skin prepared according to the dumpling skin manufacturing method.

Specific details of other embodiments are included in the detailed description and drawings.

The dumpling skin manufacturing method, dumpling skin, and dumpling according to an embodiment of the present invention are made by using flour, salt, leavening agents, yeast, enzymes, etc. while giving the dough extensibility to have viscosity and elasticity, using a screw forming machine of a dumpling forming machine. Thus, dumplings can be molded, which has the effect of mass production.

In addition, the dumpling skin manufacturing method, dumpling skin, and dumpling according to an embodiment of the present invention have the effect of allowing the dumpling skin to feel as crispy as a biscuit when cooked in an air fryer or oven.

In addition, the dumpling skin manufacturing method, dumpling skin, and dumpling according to an embodiment of the present invention implement a biscuit-like texture, so that the dumpling skin is not an auxiliary component of the dumpling, but is made by placing vegetables, meat, fish, eggs, etc. on thin and finely chopped bread or crackers. It can achieve the same taste as the prepared dish, canapé.

In addition, the method of manufacturing dumpling skin, dumpling skin, and dumplings according to an embodiment of the present invention can be used to easily and conveniently cook and eat dumplings whose dumpling skin has a biscuit texture at home.

Figure 1 is a diagram for comparing and explaining the dumpling skin manufacturing method, dumpling skin, and dumplings according to Comparative Examples 1 and 2 and an embodiment of the present invention.
Figure 2 is a diagram for explaining a method of manufacturing the dumpling skin of Comparative Example 1.
Figure 3 is a diagram for explaining a method of manufacturing the dumpling skin of Comparative Example 2.
Figure 4 is a diagram for explaining the dumpling skin manufacturing method and dumpling skin according to an embodiment of the present invention.
Figure 5 is a diagram for explaining the dumpling skin manufacturing method and dumpling skin according to another embodiment of the present invention.
Figures 6 to 8 are views for explaining the dumpling skin manufacturing method and dumpling skin according to another embodiment of the present invention.

The advantages and features of the present invention and methods for achieving them will become clear by referring to the embodiments described in detail below along with the accompanying drawings.

Hereinafter, embodiments of the present invention will be described in detail with reference to the attached drawings. The embodiments described below are shown as examples to aid understanding of the present invention, and it should be understood that the present invention can be implemented with various modifications different from the embodiments described herein. However, when it is judged that detailed descriptions of related known functions or components may unnecessarily obscure the gist of the present invention while explaining the present invention, the detailed descriptions and specific illustrations are omitted. Additionally, in order to facilitate understanding of the invention, the attached drawings are not drawn to scale but may show exaggerated sizes of some components.

Meanwhile, terms such as first and second may be used to describe various components, but the components should not be limited by the terms. The above terms are used only for the purpose of distinguishing one component from another. For example, a first component may be named a second component, and similarly, the second component may also be named a first component without departing from the scope of the present invention.

On the other hand, the terms described below are terms established in consideration of functions in the present invention, and may vary depending on the intention or custom of the producer, so their definitions should be made based on the content throughout the specification.

Like reference numerals refer to like elements throughout the specification.

First, a general method of manufacturing dumpling skin and dumplings will be described with reference to Comparative Example 1 of FIG. 1 and FIG. 2. Figure 1 is a diagram for comparing and explaining a dumpling skin manufacturing method, dumpling skin, and dumplings according to an embodiment of the present invention with a regular dumpling.

Comparative Example 1 in Figure 1 is an example manufactured using a conventional dumpling manufacturing process. Figure 2 is a diagram for explaining a method of manufacturing the dumpling skin of Comparative Example 1.

The dumpling skin of Comparative Example 1 was made by putting the first material group consisting of flour and starch into the kneader and going through the first mixing step, and then the second material group consisting of refined salt, emulsified fat and water was put into the kneading machine to create a vacuum state. The dumpling skin dough is made through the second mixing step under atmospheric pressure.

Afterwards, dumpling filling was added to the dumpling skin of Comparative Example 1 to make dumplings. When dumplings made using the dumpling skin of Comparative Example 1 are cooked in an air fryer or open air, the dumpling skin is hard and dense, and the texture is not very good, so it is not popular and has low marketability.

On the other hand, biscuit dough is made using sugar, salt, milk, shortening, flour, and leavening agents as basic ingredients, and by optionally adding eggs, butter, and flavoring. Biscuits are mass-produced by stamping the biscuit dough using a molding machine and baking it.

In the biscuit manufacturing process, the biscuit dough does not require extensibility, unlike the dumpling skin dough in the dumpling manufacturing process.

You can try to apply the biscuit dough to the dumpling skin, but the biscuit dough lacks extensibility during the cooking and manufacturing process, so there are problems such as parts of the dumpling skin breaking or bursting when passing through the screw molding machine of the dumpling molding machine. You can see that biscuit dough cannot be used as dumpling skin because of the problem.

Figure 3 is a diagram for explaining a method of manufacturing the dumpling skin of Comparative Example 2.

The dumpling skin of Comparative Example 2 was made by putting the first material group consisting of 60 to 70 parts by weight of flour and 5 to 10 parts by weight of shortening into a kneader and going through a first mixing step. Afterwards, 0.1 to 2.0 parts by weight of refined salt and 0.1 part by weight of leavening agent were added to the kneader. A second group of ingredients consisting of ~2.0 parts by weight and 2.0~34.8 parts by weight of water is added and the dumpling skin dough is made through a second mixing step under atmospheric pressure without vacuum.

Thereafter, when the dumpling skin dough of Comparative Example 2 was inputted into the screw molding machine of the dumpling forming machine to form dumplings, the dumpling skin of Comparative Example 2 lacked extensibility, so as shown in the photograph of Comparative Example 2 in Figure 1, some of the dumpling skin was There are problems such as breaking or bursting, and because of these problems, there is a problem in that dumplings with commercial value cannot be manufactured.

Hereinafter, the dumpling skin manufacturing method, dumpling skin, and dumplings according to an embodiment of the present invention will be described with reference to FIGS. 1 and 4 to 8. Figure 4 is a diagram for explaining the dumpling skin manufacturing method and dumpling skin according to an embodiment of the present invention. Figure 5 is a diagram for explaining the dumpling skin manufacturing method and dumpling skin according to another embodiment of the present invention. Figures 6 to 8 are views for explaining the dumpling skin manufacturing method and dumpling skin according to another embodiment of the present invention.

<Example 1>

For the dumpling skin of Example 1, a first mixing step was performed by putting the first material group consisting of 60 to 70 parts by weight of flour and 5 to 10 parts by weight of shortening into a kneader.

Thereafter, the second material group consisting of 0.1 to 2.0 parts by weight of refined salt, 0.1 to 2.0 parts by weight of leavening agent, and 16.0 to 34.8 parts by weight of first water is added to the kneader to proceed with the second mixing step under atmospheric pressure without vacuum. .

Thereafter, the dough that has undergone the second mixing step in Example 1 is subjected to a third mixing step in which the dough is mixed in a vacuum state with the pressure of the kneader lowered.

The dumpling skin prepared according to the method for producing the dumpling skin of Example 1 has extensibility.

That is, when the dumpling skin dough of Example 1 is put into the screw molding machine of the dumpling forming machine to form dumplings, the dumpling skin dough has extensibility, so as shown in the photo before baking in the example of Figure 1, the dumpling skin does not break and does not burst. It can be seen that it is molded into the specific desired dumpling shape.

When dumplings are mass-produced using the dumpling skin of Example 1 and cooked using an air fryer or oven, it can be seen that pores are formed in the dumpling skin composition, as shown after baking in the example of Figure 1, and when tasted, they have a crispy feel. You can feel the feeling of eating a biscuit.

<Example 2>

For the dumpling skin of Example 2, a first mixing step was performed by putting the first material group consisting of 60 to 70 parts by weight of flour and 5 to 10 parts by weight of shortening into a kneader.

Thereafter, the second material group consisting of 0.1 to 2.0 parts by weight of refined salt, 0.1 to 2.0 parts by weight of leavening agent, and 11.0 to 33.7 parts by weight of first water is added to the kneader, and 0.1 to 2.0 parts by weight of yeast and 1.0 to 3.0 parts by weight of second water are added to the kneader. A third material group consisting of two parts is added and a second mixing step is performed under atmospheric pressure without vacuum.

Thereafter, the dough that has gone through the second mixing step of Example 2 is subjected to a third mixing step in which the dough is mixed in a vacuum state with the pressure of the kneader lowered.

In the dumpling skin manufactured according to the method for manufacturing the dumpling skin in Example 2, yeast produces an enzyme that changes the action of gluten in the dough, and many cross-links occur in the gluten, making the dough less stretched and tougher and having extensibility. . Additionally, yeast can produce more bread flavor molecules, improving marketability.

In addition, when the dumpling skin dough of Example 2, like the dumpling skin dough of Example 1, is put into the screw molding machine of the dumpling forming machine to form dumplings, the dumpling skin dough has extensibility, as shown in the photo before baking in the example of Figure 1. , it can be seen that the dumpling skin does not break or burst and is formed into the specific desired dumpling shape.

In addition, when dumplings are produced using the dumpling skin of Example 2 and the dumplings are cooked using an air fryer or an oven, it can be seen that pores are formed in the dumpling skin composition as shown after baking in the example of Figure 1, and the taste is improved. When you look at it, it has a crunchy feel and you can feel like eating a biscuit.

<Example 3>

For the dumpling skin of Example 3, a first mixing step was performed by putting the first material group consisting of 60 to 70 parts by weight of flour and 5 to 10 parts by weight of shortening into a kneader.

Thereafter, a second group of ingredients consisting of 0.1 to 2.0 parts by weight of refined salt, 0.1 to 2.0 parts by weight of leavening agent, 0.01 to 1.0 parts by weight of malt powder, and 10.0 to 33.69 parts by weight of the first water were added to the kneader, and 0.1 to 2.0 parts by weight of yeast. A third material group consisting of 1.0 to 3.0 parts by weight of the second material is added and the second mixing step is performed under atmospheric pressure without vacuum.

Thereafter, the dough that has undergone the second mixing step in Example 3 is subjected to a third mixing step in which the dough is mixed in a vacuum state with the pressure of the kneader lowered.

The dumpling skin manufactured according to the method for manufacturing the dumpling skin in Example 3 has extensibility, and the malt powder helps the yeast ferment, causing fermentation to occur more quickly, which can further improve the marketability of the yeast and the final product.

In addition, when the dumpling skin dough of Example 3, like the dumpling skin dough of Example 1, is put into the screw molding machine of the dumpling forming machine to form dumplings, the dumpling skin dough has extensibility, as shown in the photo before baking in the example of Figure 1. , it can be seen that the dumpling skin does not break or burst and is formed into the specific desired dumpling shape.

In addition, when dumplings are produced using the dumpling skin of Example 3 and the dumplings are cooked using an air fryer or an oven, it can be seen that pores are formed in the dumpling skin composition as shown after baking in the example of Figure 1, and the taste When you look at it, it has a crunchy feel and you can feel like eating a biscuit.

<Example 4>

For the dumpling skin of Example 4, the first mixing step was performed by putting the first material group consisting of 60 to 70 parts by weight of flour and 5 to 10 parts by weight of shortening into a kneader.

Thereafter, the second material group consisting of 0.1 to 2.0 parts by weight of refined salt, 0.1 to 2.0 parts by weight of leavening agent, 0.01 to 1.0 parts by weight of malt powder, and 7.00 to 32.68 parts by weight of the first water was added to the kneader, and 0.1 to 2.0 parts by weight of yeast and a third material group consisting of 1.0 to 3.0 parts by weight of the second material are added, and a fourth material group consisting of 0.01 to 1.0 parts by weight of enzyme and 1.0 to 2.0 parts by weight of the third material is added to produce the first material at atmospheric pressure without vacuum. 2 Proceed with mixing step.

Thereafter, the dough that has undergone the second mixing step in Example 4 is subjected to a third mixing step in which the dough is mixed in a vacuum state with the pressure of the kneader lowered.

The dumpling skin produced according to the method for manufacturing the dumpling skin in Example 4 has extensibility, the malt powder helps the yeast ferment and causes fermentation to occur more quickly, which can further improve the marketability of the yeast and the final product, and the enzyme It plays a role in breaking the formed gluten so that the dough's water properties can be molded well in the molding machine, and helps create a biscuit-like texture when cooked in an air fryer.

In addition, when the dumpling skin dough of Example 4, like the dumpling skin dough of Example 1, is put into the screw molding machine of the dumpling forming machine to form dumplings, the dumpling skin dough has extensibility, as shown in the photo before baking in the example of Figure 1. , it can be seen that the dumpling skin does not break or burst and is formed into the specific desired dumpling shape.

In addition, when dumplings are produced using the dumpling skin of Example 4 and the dumplings are cooked using an air fryer or an oven, it can be seen that pores are formed in the dumpling skin composition as shown after baking in the example of Figure 1, and the taste When you look at it, it has a crunchy feel and you can feel like eating a biscuit.

<Example 5>

For the dumpling skin of Example 5, a first mixing step was performed by putting the first material group consisting of 60 to 70 parts by weight of flour and 5 to 10 parts by weight of shortening into a kneader.

Afterwards, the second group of ingredients consisting of 0.1 to 2.0 parts by weight of refined salt, 0.1 to 2.0 parts by weight of leavening agent, 0.01 to 1.0 parts by weight of malt powder, 0.1 to 5.0 parts by weight of soybean flour, and 2.00 to 32.58 parts by weight of first water are added to the kneader. , the third material group consisting of 0.1 to 2.0 parts by weight of yeast and 1.0 to 3.0 parts by weight of the second material is added, and the fourth material group consisting of 0.01 parts by weight of enzyme and 1.0 to 2.0 parts by weight of the third material is added to prevent a vacuum state. The second mixing step is performed under non-atmospheric pressure.

Thereafter, the dough that has undergone the second mixing step in Example 5 is subjected to a third mixing step in which the dough is mixed in a vacuum state with the pressure of the kneader lowered.

The dumpling skin manufactured according to the method for manufacturing the dumpling skin of Example 5 has extensibility, the malt powder helps the yeast ferment and causes fermentation to occur more quickly, which can further improve the marketability of the yeast and the final product, and the enzyme It plays a role in breaking the formed gluten so that the dough's water properties can be molded well in the molding machine, and helps create a biscuit-like texture when cooked in an air fryer.

In addition, adding soybean powder can change the color of the dumplings to a more yellowish color, stimulating the appetite and making them look more appetizing, further improving their marketability.

In addition, when the dumpling skin dough of Example 5, like the dumpling skin dough of Example 1, is put into the screw molding machine of a dumpling forming machine to form dumplings, the dumpling skin dough has extensibility, as shown in the photo before baking in the example of Figure 1. , it can be seen that the dumpling skin does not break or burst and is formed into the specific desired dumpling shape.

In addition, when dumplings are produced using the dumpling skin of Example 5 and the dumplings are cooked using an air fryer or an oven, it can be seen that pores are formed in the dumpling skin composition as shown after baking in the example of Figure 1, and the taste When you look at it, it has a crunchy feel and you can feel like eating a biscuit.

The compositions constituting the dumpling skin from Examples 1 to 5 are summarized in Table 1.

<Sensory evaluation>

In order to confirm the differences between the dumpling skin manufacturing method, dumpling skin, and dumpling skin texture according to the present invention and the general dumpling skin, a sensory test was conducted comparing dumplings prepared according to Examples 1 to 5.

The dumpling skin color, texture, and flavor were repeated three times with 30 sensory evaluation agents.

The sensory evaluation method used a 5-point comparison scale, and the standards for each score were given as shown in Table 2.

For the sensory evaluation results, the arithmetic mean value was calculated by adding the final response scores, and the results shown in Table 3 were obtained.

As shown in Table 3, compared to the example implemented with the basic ingredient composition of flour, shortening, refined salt, and leavening agent, higher scores were obtained when yeast, malt powder, enzyme, and soybean flour were added. From this, it can be guessed which configuration is more preferred by consumers.

In addition, when dumplings produced by the dumpling skin manufacturing method according to the embodiment of the present invention are cooked in an air fryer or oven, satisfactory taste and quality can be obtained, which shows that they have commercial value.

On the other hand, the water mentioned in the embodiments of the present invention may be water in which impurities have been filtered, purified water, drinking water, etc.

Although embodiments of the present invention have been described above with reference to the attached drawings, those skilled in the art to which the present invention pertains will understand that the present invention can be implemented in other specific forms without changing its technical idea or essential features. You will be able to.

Therefore, the embodiments described above should be understood in all respects as illustrative and not limiting, and the scope of the present invention is indicated by the claims described below, and the meaning and scope of the claims and all equivalent concepts derived therefrom. Changes or modified forms should be construed as falling within the scope of the present invention.

The dumpling skin manufacturing method, dumpling skin, and dumpling according to the embodiment of the present invention can be used to make dumpling skin.

Claims (7)

A first mixing step of mixing a first group of ingredients consisting of 60 to 70 parts by weight of flour and 5 to 10 parts by weight of shortening by adding them to a kneader;
A second mixing step of adding a second material group consisting of 0.1 to 2.0 parts by weight of refined salt, 0.1 to 2.0 parts by weight of leavening agent, and 16.0 to 34.8 parts by weight of first water into the kneader and mixing at atmospheric pressure without vacuum; and
A third mixing step of mixing the dough that has undergone the second mixing step in a vacuum state with the pressure of the kneader lowered;
Dumpling skin manufacturing method comprising.
According to paragraph 1,
In the second mixing step, the first water is limited to 11.0 to 33.7 parts by weight,
Adding a third material group consisting of 0.1 to 2.0 parts by weight of yeast and 1.0 to 3.0 parts by weight of second water.
Dumpling skin manufacturing method comprising.
According to paragraph 2,
In the second mixing step, the first water is limited to 10.0 to 33.69 parts by weight,
0.01 to 1.0 parts by weight of malt powder in the second material group
A dumpling skin manufacturing method further comprising.
According to paragraph 3,
In the second mixing step, the first water is limited to 7.00 to 32.68 parts by weight,
Adding a fourth group of ingredients consisting of 0.01 to 1.0 parts by weight of enzyme and 1.0 to 2.0 parts by weight of third material.
Dumpling skin manufacturing method comprising.
According to clause 4,
In the second mixing step, the first water is limited to 2.00 to 32.58 parts by weight,
0.1 to 5.0 parts by weight of soybean powder in the second material group
A dumpling skin manufacturing method further comprising.
Dumpling skin manufactured according to the dumpling skin manufacturing method of any one of claims 1 to 5.
Dumplings made with dumpling skin manufactured according to the dumpling skin manufacturing method of any one of claims 1 to 5.