KR20240011296A - Method for manufacturing oriental dumpling using astragalus - Google Patents

Abstract

One example is pork at a weight ratio of 23 to 29%, tofu at a weight ratio of 12 to 16%, glass noodles at a weight ratio of 7 to 10%, onions at a weight ratio of 7 to 10%, carrots at a weight ratio of 7 to 10%, and 7 to 10%. Preparing dumpling filling containing chives by weight, green onions by weight 3-5%, garlic by weight 1-2%, and ginger by weight 1-2%; Kneading flour using water infused with astragalus and then manufacturing astragalus dumpling skin with the flour mixture; Forming yellow dumplings by filling the yellow dumpling skin with the dumpling filling and shaping it; And steaming the astragalus dumplings, placing the astragalus in water of a steamer to additionally coat the astragalus skin with the aroma of the astragalus, and steaming the astragalus dumplings.

Description

Method of manufacturing herbal dumplings using astragalus {METHOD FOR MANUFACTURING ORIENTAL DUMPLING USING ASTRAGALUS}

This example relates to dumplings. More specifically, it is about herbal dumplings.

Processed foods that can be cooked easily and are convenient to store or carry are called instant foods or instant foods. Convenience food is a type of instant food, which is food that can be easily eaten at home without going through a complicated cooking process. Meal kits pursue the simplicity of cooking like convenience food, but unlike convenience food that provides semi-processed foods, they do not require preparation. It is a food that requires the user to go through some cooking process with prepared ingredients and seasoning.

As lifestyles change, the home meal and meal kit markets are growing rapidly. Looking at statistics from around 2019, we can see that the home meal market is growing by 63% every year, and the meal kit market is growing by 31% every year.

Dumplings are a representative food in the home convenience food and meal kit markets. There is a high demand for dumplings because they have traditionally been a staple food in Korea and other Asian countries. However, since dumplings are semi-processed foods and are easy to manufacture and their raw materials are easy to package, suppliers are also encouraged to commercialize them. It has the advantage of being easy.

For this reason, many dumplings are pouring into the home meal market and meal kit market, but many say that their taste is uniform and does not meet the diverse consumption tastes of modern people. For example, modern people are highly interested in health, so they want foods that provide health elements as well as taste, but it is not easy to find dumplings in the market that can satisfy the consumption tastes of modern people.

Against this background, the purpose of this embodiment is to provide a dumpling manufacturing technology that can satisfy both the taste requirements and the health requirements.

In order to achieve the above object, in one embodiment, pork at a weight ratio of 23 to 29%, tofu at a weight ratio of 12 to 16%, glass noodles at a weight ratio of 7 to 10%, onions at a weight ratio of 7 to 10%, and 7 to 10% Preparing dumpling filling containing carrots by weight, chives by weight 7-10%, green onions by 3-5% by weight, garlic by weight 1-2%, and ginger by weight 1-2%; Kneading flour using water infused with astragalus and then manufacturing astragalus dumpling skin with the flour mixture; Forming yellow dumplings by filling the yellow dumpling skin with the dumpling filling and shaping it; And steaming the astragalus dumplings, placing the astragalus in water of a steamer to additionally coat the astragalus skin with the aroma of the astragalus, and steaming the astragalus dumplings.

In the method, in the step of manufacturing the astragalus dumpling skin, the astragalus water produced in the step of steaming the astragalus dumplings can be reused to knead the flour.

The method may further include the step of grinding the astragalus used in the step of steaming the dumplings and then mixing them with dark soy sauce, garlic, green onions, plum syrup, sesame seeds, and sesame oil to prepare the astragalus seasoning.

The method may further include mixing the pork with ground yam and marinating it for 24 hours before preparing the dumpling filling.

Another example is pork at a weight ratio of 23 to 29%, tofu at a weight ratio of 12 to 16%, glass noodles at a weight ratio of 7 to 10%, onions at a weight ratio of 7 to 10%, carrots at a weight ratio of 7 to 10%, and 7 to 10%. Preparing dumpling filling containing chives by weight, green onions by weight 3-5%, garlic by weight 1-2%, and ginger by weight 1-2%; A step of mixing astragalus powder with flour and kneading it, then producing astragalus dumpling skin with flour dough; Forming yellow dumplings by filling the yellow dumpling skin with the dumpling filling and shaping it; And steaming the astragalus dumplings, placing the astragalus in water of a steamer to additionally coat the astragalus skin with the aroma of the astragalus, and steaming the astragalus dumplings.

In the method, in the step of manufacturing the astragalus dumpling skin, the astragalus powder can be added to the flour, seasoned with salt, and then potato powder can be further mixed and kneaded.

As described above, according to this embodiment, dumplings that can satisfy both consumers' demands for taste and health can be provided.

Figure 1 is a flow chart of a method for manufacturing herbal dumplings according to an embodiment.
Figure 2 is a flow chart of a dumpling filling manufacturing method according to an embodiment.
Figure 3 is a flow chart of a method for manufacturing dumpling skin according to an embodiment.
Figure 4 is a diagram for explaining the process of steaming yellow pollack dumplings according to an embodiment.
Figure 5 is a diagram for explaining the process in which water soaked in astragalus is used in the production of astragalus dumpling skin according to an embodiment.
Figure 6 is a diagram illustrating a method of manufacturing yellow dumplings in a square shape.

Hereinafter, some embodiments of the present invention will be described in detail through illustrative drawings. When adding reference numerals to components in each drawing, it should be noted that identical components are given the same reference numerals as much as possible even if they are shown in different drawings. Additionally, in describing the present invention, if it is determined that a detailed description of a related known configuration or function may obscure the gist of the present invention, the detailed description will be omitted.

Additionally, when describing the components of the present invention, terms such as first, second, A, B, (a), and (b) may be used. These terms are only used to distinguish the component from other components, and the nature, sequence, or order of the component is not limited by the term. When a component is described as being “connected,” “coupled,” or “connected” to another component, that component may be directly connected or connected to that other component, but there is another component between each component. It will be understood that elements may be “connected,” “combined,” or “connected.”

Figure 1 is a flow chart of a method for manufacturing herbal dumplings according to an embodiment.

Referring to Figure 1, dumpling filling can be manufactured by mixing multiple ingredients (S110).

Dumpling fillings may include pork, tofu, vermicelli, onions, carrots, chives, green onions, garlic, and ginger.

Looking at the mixing ratio of each ingredient, pork can be mixed at a weight ratio of 23~29%, tofu can be mixed at a weight ratio of 12~16%, glass noodles can be mixed at a weight ratio of 7~10%, and onions can be mixed at a weight ratio of 7~10%. can be mixed at a weight ratio of ~10%, carrots can be mixed at a 7-10% weight ratio, green onions can be mixed at a 3-5% weight ratio, garlic can be mixed at a 1-2% weight ratio, and ginger can be mixed at a weight ratio of 1-2%. It can be mixed at a weight ratio of 1-2%.

In addition, astragalus dumpling skin can be produced by mixing the astragalus component with flour and kneading it with the flour dough (S120).

In addition, yellow dumplings can be formed by filling the yellow dumpling skin with dumpling filling and shaping it (S130).

Also, you can steam yellow dumplings by putting them in a steamer (S140). At this time, by placing astragalus in the water of the steamer, the scent of astragalus can be additionally applied to the dumpling skin. The steaming time in the steamer can be about 15 to 20 minutes.

Hwanggeum dumplings steamed in a steamer can be grilled by adding oil to a frying pan (S150).

Figure 2 is a flow chart of a dumpling filling manufacturing method according to an embodiment.

Referring to Figure 2, pork may go through the step (S210) of being mixed with yam and marinated.

Pork can be mixed with ground yam and marinated for 24 hours. Through this aging process, the unique smell of pork is removed and the meat becomes soft.

Various ingredients can be prepared along with aged pork (S220).

Ingredients for dumpling filling include pork - especially front leg meat -, tofu, glass noodles, onions, carrots, chives, green onions - especially green onions -, garlic, ginger, etc. Based on 300g of pork, 160g of tofu, 100g of vermicelli, 100g of onion, 100g of carrot, 100g of chive, 50g of green onion, 1 tablespoon of garlic, and 1/4 tablespoon of ginger can be used.

Dried radish may be mixed into the dumpling filling. Dried radish can improve the chewy taste of dumplings. A 17.4% weight ratio can go into the dumpling filling, and based on 300g of pork, 200g of dried radish can go into the dumpling filling. Dried radish can be used by soaking it in lukewarm water for about 20 minutes and then squeezing it.

Various ingredients can be finely chopped with a knife and then mixed together to form dumpling filling (S230).

Seasoning can be added to the dumpling filling (S240). Seasonings include flavor enhancers, complex seasonings, plum syrup, and dark soy sauce, etc. can be added in a ratio of 2:1:2:1.

Figure 3 is a flow chart of a method for manufacturing dumpling skin according to an embodiment.

Referring to Figure 3, astragalus to be added to the dough can be prepared (S310). Astragalus can be prepared in boiled water form or in powder form.

When astragalus is boiled in water, the main components of astragalus are dissolved in the water. The water in which astragalus is soaked can be mixed with flour to make dough. Another method is to mix astragalus powder with flour to make dough ( S320).

When using astragalus-infused water, you can mix the astragalus-infused water with the flour without adding additional water. If you use Astragalus powder, you can make a dough by mixing Astragalus powder and flour and adding water.

Additional potato powder can be mixed into the dough (S330).

You can make flour dough by mixing astragalus, wheat flour, potato powder, and salt and then kneading the mixture (S340).

Also, the flour dough can have a maturing time of about 1 to 2 hours (S350).

Looking at the input ratio, based on 500g of flour (all-purpose flour), 360ml of astragalus-infused water, 1 tablespoon of potato starch, and 1/2 tablespoon of salt can be added. When using astragalus powder, based on 500g of flour (all-purpose flour), 1/2 tablespoon of salt, 360ml of hot water (boiling water), 2 tablespoons of astragalus powder, and 1 tablespoon of potato starch can be added.

Once the flour dough is completed, dumpling skin can be manufactured using the flour dough. Because the dumpling skin contains astragalus ingredients, it can be called astragalus dumpling skin.

You can make yellow dumplings by filling the skin of yellow dumplings with the dumpling filling described with reference to Figure 2 and shaping them into a certain shape. Astragalus dumplings can be steamed in a steamer, and at this time, the aroma of astragalus can be added to the steamer.

Figure 4 is a diagram for explaining the process of steaming yellow pollack dumplings according to an embodiment.

Referring to Figure 4, astragalus 412 may be placed in the water 411 of the steamer 410. In this state, when the steamer 410 is heated, astragalus 412 is boiled in water 411, and astragalus-infused water can be formed. And, when the steamer 410 continues to be heated, the water soaked in astragalus changes into the form of steam 413 and then can be supplied to the astragalus dumplings 400 placed on the tray 420. Astragalus dumplings 400 can be steamed using the steam 413. Since the steam 413 contains astragalus components, the aroma of astragalus can be additionally applied to the astragalus skin.

The astragalus water produced in the steamer can be reused to make astragalus dumpling skin.

Figure 5 is a diagram for explaining the process in which water soaked in astragalus is used in the production of astragalus dumpling skin according to an embodiment.

Referring to Figure 5, the water 411 used to steam the yellow dumplings in the steamer 410 may be added to the flour dough 510. The water 411 of the steamer 410 contains the astragalus component. When the water 411 containing the astragalus component is added to the flour dough 510, the effect of mixing the astragalus component into the astragalus dumpling skin 520 can be created.

This manufacturing method has the advantage of allowing more astragalus components to be added to dumplings and also reduces the cost of astragalus raw materials.

Astragalus remaining in the steamer is put back into the marinade, allowing all of the ingredients of Astragalus to be utilized.

The astragalus remaining in the steamer can be ground with a grater or blender and then mixed with dark soy sauce, garlic, green onions, plum extract, sesame seeds, red pepper powder, and sesame oil to form a yellow soy sauce seasoning. In proportion, 1/2 tablespoon of ground astragalus, 6 tablespoons of dark soy sauce, 2 tablespoons of crushed garlic, 4 tablespoons of chopped green onion, 1/2 tablespoon of plum syrup, 1 tablespoon of sesame seeds, 1 tablespoon of sesame oil, and 1.5 tablespoons of red pepper powder can be mixed. there is.

This yellow soy sauce seasoning can be provided to consumers along with yellow soybean dumplings.

Hwangmandu can be provided in the form of steamed dumplings or baked dumplings. Dumplings can be cooled once steamed. Cooled yellow dumplings can be grilled. Grilled yellow dumplings are completed by adding oil to a frying pan and baking for about 5 to 7 minutes so that the entire surface of the yellow yellow dumplings is evenly baked.

The flavor of astragalus dumplings can be further enhanced when roasted in astragalus oil. If you put oil in a frying pan and add a certain amount of astragalus and first fry it, astragalus oil with the aroma of astragalus is formed. When astragalus oil is formed, the astragalus is removed and the astragalus dumplings are secondarily roasted in the oil to complete the roasted astragalus dumplings. Astragalus dumplings baked in astragalus oil can have the effect of being coated with astragalus three times, including the addition of astragalus components firstly during the production of astragalus dumpling skin and the addition of astragalus components secondarily during steaming.

Figure 6 is a diagram illustrating a method of manufacturing yellow dumplings in a square shape.

Referring to Figure 6, yellow dumplings can be manufactured in a square shape. First of all, the dumpling skin can be made in a square shape. Then, after the dumpling filling is filled in the center of the quadrangular dumpling skin, each vertex of the dumpling skin is folded toward the center as shown in the dotted line in Figure 6, thereby forming a quadrangular yellow dumpling.

When astragalus dumplings are manufactured in a square shape, the surface that comes into contact with the steam containing astragalus during the steaming process is widened, allowing for a stronger aroma of astragalus, and during the baking process, the contact area between the frying pan and the dumplings is wide, resulting in even baking effects. You can have

Meanwhile, yellow dumplings manufactured according to one example were sensory tested in three items: taste, texture - the sensation felt in the mouth when eating food - and flavor - the fragrant and delicious feeling felt in the mouth when eating or chewing food.

There were 10 participants, and the test was conducted using a 5-point preference test (1 point: very bad, 2 points: bad, 3 points: average, 4 points: good, 5 points: very good).

The comparative example used commercially available frozen meat dumplings, Example 1 was Hwanggeum dumplings in the form of steamed dumplings, Example 2 was Hwanggeum dumplings in the form of baked dumplings, and Example 3 was Hwanggeum soy sauce seasoning added to the baked dumplings. This is the form provided.

division taste Texture Flavor preference Example 1 (Steamed dumplings) 4 3.8 3.6 3.8 Example 2 (Baked dumplings) 4.4 4.5 4.6 4.5 Example 3
(Baked dumplings + seasoning sauce) 4.7 4.5 4.7 4.6 Comparative example 3.7 3.6 3.2 3.5

As shown in Table 1, it can be seen that consumers' preferences for the examples are higher than those for the comparative examples.

Looking at the results in Table 1, it can be seen that among the examples, preference for the baked dumpling shape is higher than the steamed dumpling shape. In addition, considering that Example 2, in which astragalus was coated three times, and Example 3, in which astragalus was coated four times including the seasoning, obtained relatively high scores in texture and flavor, astragalus is helpful not only in terms of health but also in terms of taste. You can confirm that it is giving .

As described above, according to this embodiment, dumplings that can satisfy both consumers' demands for taste and health can be provided.

Terms such as “include,” “comprise,” or “have” as used above mean that the corresponding component may be included, unless specifically stated to the contrary, and do not exclude other components. It should be interpreted that it may further include other components. All terms, including technical or scientific terms, unless otherwise defined, have the same meaning as generally understood by a person of ordinary skill in the technical field to which the present invention pertains. Commonly used terms, such as terms defined in a dictionary, should be interpreted as consistent with the contextual meaning of the related technology, and should not be interpreted in an idealized or overly formal sense unless explicitly defined in the present invention.

The above description is merely an illustrative explanation of the technical idea of the present invention, and various modifications and variations will be possible to those skilled in the art without departing from the essential characteristics of the present invention. Accordingly, the embodiments disclosed in the present invention are not intended to limit the technical idea of the present invention, but are for illustrative purposes, and the scope of the technical idea of the present invention is not limited by these embodiments. The scope of protection of the present invention should be interpreted in accordance with the claims below, and all technical ideas within the equivalent scope should be construed as being included in the scope of rights of the present invention.

Claims (6)

Pork at 23-29% by weight, tofu at 12-16% by weight, glass noodles at 7-10% by weight, onions at 7-10% by weight, carrots at 7-10% by weight, chives at 7-10% by weight, 3 Preparing dumpling filling containing green onions at a weight ratio of ~5%, garlic at a weight ratio of 1-2%, and ginger at a weight ratio of 1-2%;
Kneading flour using water infused with astragalus and then manufacturing astragalus dumpling skin with the flour mixture;
Forming yellow dumplings by filling the yellow dumpling skin with the dumpling filling and shaping it; and
Steaming the astragalus dumplings, placing the astragalus in the water of the steamer, and steaming the astragalus dumplings while additionally applying the aroma of the astragalus to the astragalus skin.
Herbal dumpling manufacturing method comprising. According to paragraph 1,
In the step of manufacturing the yellow dumpling skin,
An herbal dumpling manufacturing method that kneads the flour by reusing the water produced in the step of steaming the astragalus dumplings. According to paragraph 2,
An herbal dumpling manufacturing method further comprising the step of grinding the astragalus used in the step of steaming the dumplings and mixing them with dark soy sauce, garlic, green onions, plum syrup, sesame seeds, and sesame oil to produce an astragalus soy sauce seasoning. According to paragraph 1,
Before the step of manufacturing the dumpling filling,
An herbal dumpling manufacturing method further comprising mixing the pork with ground yam and marinating it for 24 hours. Pork at 23-29% by weight, tofu at 12-16% by weight, glass noodles at 7-10% by weight, onions at 7-10% by weight, carrots at 7-10% by weight, chives at 7-10% by weight, 3 Preparing dumpling filling containing green onions at a weight ratio of ~5%, garlic at a weight ratio of 1-2%, and ginger at a weight ratio of 1-2%;
A step of mixing astragalus powder with flour and kneading it, then producing astragalus dumpling skin with flour dough;
Forming yellow dumplings by filling the yellow dumpling skin with the dumpling filling and shaping it; and
Steaming the astragalus dumplings, placing the astragalus in the water of the steamer, and steaming the astragalus dumplings while additionally applying the aroma of the astragalus to the astragalus skin.
Herbal dumpling manufacturing method comprising. According to clause 5,
In the step of manufacturing the yellow dumpling skin,
A method of manufacturing oriental dumplings in which the astragalus powder is added to the flour, seasoned with salt, and then potato powder is further mixed and kneaded.

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