KR101434115B1 - Dough made of rice flour, and dumpling shell and dumpling prepared thereof - Google Patents

Dough made of rice flour, and dumpling shell and dumpling prepared thereof Download PDF

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KR101434115B1
KR101434115B1 KR1020130125794A KR20130125794A KR101434115B1 KR 101434115 B1 KR101434115 B1 KR 101434115B1 KR 1020130125794 A KR1020130125794 A KR 1020130125794A KR 20130125794 A KR20130125794 A KR 20130125794A KR 101434115 B1 KR101434115 B1 KR 101434115B1
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dumpling
flour
dough
rice
rice flour
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KR1020130125794A
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Korean (ko)
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이윤경
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한국마쯔다니 주식회사
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/01—Instant products; Powders; Flakes; Granules
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
    • A23L19/12—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops of potatoes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
    • A23P20/20—Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food containers

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  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Dispersion Chemistry (AREA)
  • Cereal-Derived Products (AREA)
  • Seeds, Soups, And Other Foods (AREA)
  • Confectionery (AREA)

Abstract

The present invention relates to a dough made of rice flour, a dumpling skin including the same, and a dumpling made with the dumpling skin. According to the present invention, in order to overcome disadvantages of rice flour having low viscosity and low elasticity, tapioca starch and gluten are added to the rice flour. Therefore, the dough of the present invention can have viscosity and elasticity similar to ones of a wheat flour dough.

Description

쌀가루로 만든 도우, 및 이를 이용한 만두피 및 만두{Dough made of rice flour, and dumpling shell and dumpling prepared thereof} Dough made of rice flour, dough made of rice flour, and dumpling shell and dumpling prepared thereof,

본 발명은 쌀가루를 이용한 쌀만두의 제조방법에 관한 것이다.The present invention relates to a method for producing rice dumplings using rice flour.

만두는 통상 밀가루, 소금, 물 등을 이용해 반죽하고, 이를 얇은 판상으로 만들어 적당한 크기로 잘라서 만두피를 만들고, 여기에 고기, 야채 등으로 만든 만두속을 넣어 봉한 후 끓는 물이나 기름에 넣어 가열하거나 튀겨서 먹는 음식이다.Dumplings are usually made by using flour, salt, water, etc., made into a thin plate, cut into appropriate sizes to make dumplings, and then filling them with dumplings made of meat, vegetables, etc., and then putting them in boiling water or oil, It is food to eat.

최근에는 만두피를 성형하는 장치들이 개발되어 만두피만을 대량으로 생산, 판매되고 있을 뿐 아니라, 가정 또는 가게에서 이러한 대량 생산된 만두피를 이용하여 만두를 만들어 식용하거나 판매하고 있다. In recent years, there have been developed apparatuses for forming mandhods, in addition to mass production and sales of mandhods, as well as making or selling dumplings using such mass-produced mandhods in homes or shops.

통상, 만두피는 밀가루를 주원료로 사용하며, 이 밀가루에 정제염, 유화유지 등의 첨가물을 물에 용해한 후 이것을 적당 비율로 교반기에 투입하고, 교반기에서 반죽하여 생지를 만든 다음, 이 반죽된 생지를 만두피 성형 장치에 투입하여 대량으로 만두피를 만들거나, 또는 수작업을 통해 만두피를 성형하게 된다. In general, dandelion is used as a main raw material of flour, and additives such as tablets and emulsified oil are dissolved in water in the flour, and the resulting mixture is added to the agitator at a suitable ratio. The dough is kneaded in a stirrer to prepare a dough, And the mixture is put into a molding apparatus to make a large number of mandibles, or the mandibu is formed manually.

교반기에서 밀가루와 물에 용해된 각 원료 성분들을 혼합할 때, 밀가루의 단백질 성분 중 시스테인이 물과 결합시 S-S 결합을 이루어 미세한 망상 구조를 형성하게 되는데, 이것을 글루텐이라 한다. 밀가루 단백질의 주성분은 글루텐으로, 이 단백질은 단일 단백질이 아니고 비교적 저분자로 알코올에 녹는 글리아딘과 고분자로 묽은 알칼리에 녹는 글루테닌으로 되어 있다. 밀가루에 물을 가하고 반죽을 만들면 이들 단백질들은 수화하여 일종의 망상 구조를 형성하게 된다. 밀가루가 다른 곡분에 비해 물을 균등하게 흡수하는 것과, 면이 잘 늘어나는 것은 모두 글루텐이 존재하기 때문이며, 밀가루를 가공 조리하는 데 있어서 기본이 되는 성분이다. 즉, 이는 면대를 형성하는 주요 소재가 된다. When mixing ingredients of wheat flour and water dissolved in an agitator, cysteine in the wheat flour's protein component forms S-S bonds when bound to water, forming a fine network structure. This is called gluten. The main component of the flour protein is gluten, which is not a single protein but a relatively low-molecular-weight gliadin that dissolves in alcohol and glutenine that dissolves in a dilute alkali with a polymer. When water is added to flour and dough is made, these proteins hydrate and form a network structure. The reason why wheat flour absorbs water evenly compared to other flour and that the surface is stretched well is the presence of gluten, and it is the basic ingredient for processing flour. That is, it becomes a main material forming a face sheet.

쌀가루로 만두피를 만들게 되면 쌀의 점성이 밀가루보다 떨어지기 때문에 만두피가 터지는 문제가 자주 발생하는데, 본 발명자들은 이러한 현상을 방지할 수 있는 만두피을 제조하고자 하였다. When the dough is made of rice flour, the viscosity of the rice is lower than that of the flour. Therefore, the dough is often caused to pop up. The present inventors have tried to manufacture a dough that can prevent such a phenomenon.

특허출원 2005-0060261호에서는 0.1 내지 5mm의 큰입자를 과습상태에 둔후 활성글루텐을 첨가한 후 밀가루와 섞어서 만두피를 만드는 공정이 개시되어져 있다.Patent Application No. 2005-0060261 discloses a process in which large particles having a size of 0.1 to 5 mm are put into an over-wet state, active gluten is added, and then mixed with wheat flour to make a dumpling.

특허출원 2010-0127151호에는 쌀가루를 이용한 만두피의 제조방법이 개시되어 있다. 상기 특허에서는 만두피를 제조하는데 있어서 밀가루 대신에 쌀가루를 이용해서 만두피를 제조하는 방법을 개시하고 있다. 다만 상기 특허에서는 소맥전분을 이용한 점에 특이성이 있다. Patent Application No. 2010-0127151 discloses a method for manufacturing dumpling using rice flour. The above patent discloses a method for producing mandhods using rice flour instead of wheat flour in manufacturing mandhods. However, in the above patent, there is a specificity in points using wheat starch.

특허출원 2008-0031662호에서는 쌀가루를 주원료로 하고 차가버섯분말, 초록콩싹을 첨가하여 제조되는 쌀국수에 대해 개시하고 있다.Patent Application No. 2008-0031662 discloses a rice noodle prepared by adding rice bran powder and green beans to rice flour as a main ingredient.

특허출원 2003-0032659호에서는 저지방 고단백의 생선살로 이루어진 연육을 이용한 만두피가 공개되어 있다. Patent Application No. 2003-0032659 discloses a dumpling using low-fat high-protein fish meat.

미국 특허 2007-226143호에서는 쌀을 이용한 쌀스낵에 대해 개시하고 있다. 쌀을 주원료로 이용하고 식이성 섬유를 넣어서 제조되는 특징이 있다.US Patent No. 2007-226143 discloses a rice snack using rice. It is characterized by being made by using rice as the main raw material and adding dietary fiber.

미국특허 2003-493075호에서는 밀가루를 포함하지 않는 쌀가루를 이용해서 도우(Dough)를 제조하는 방법이 개시되어 있다. 여기에 추가적으로 전분을 더 포함할 수 있다고 개시하고 있다. 이를 이용하여 머핀, 파이, 스콘, 크림퍼프 등의 서양음식 및 스낵 식품 생산품을 제조할 수 있다고 보고 하고 있다.U.S. Patent No. 2003-493075 discloses a method for producing dough using rice flour containing no wheat flour. It further discloses that it can further contain starch. It is reported that it is possible to produce western foods and snack food products such as muffins, pies, scones and cream puffs.

미국특허 2009-583534호에서는 글루텐 또는 카제인이 없는 음식을 제조하기 위해서 쌀과 감자가루, 타피오카 전분 등을 이용하여 제조된 쿠기 도우가 밀가루로 만든 것과 비슷한 정도로 맛과 조직을 가진다는 점을 개시하고 있다. 다만 상기 특허는 쿠키를 만드는데 이용하고 있다.U.S. Patent No. 2009-583534 discloses that Kugi Dough made with rice, potato flour, tapioca starch, etc., has taste and texture similar to those made with flour to produce gluten- or casein-free food . However, the patent is used to make cookies.

그러나 밀가루를 사용하지 않고, 쌀가루를 이용하여 만두피를 제조할 때 쌀가루의 점도가 낮은 문제를 해결하기 위해서 타피오카 전분을 사용하여 점도를 높여 만두피로 사용 가능한 정도로 점도를 가지는 만두피에 대한 개시가 없다.However, in order to solve the problem of low viscosity of rice flour when preparing dumpling using rice flour without using flour, there is no disclosure of dumpling having a viscosity enough to be used as a dumpling by increasing the viscosity using tapioca starch.

본 발명자는 쌀가루가 가진 문제점을 인식하고, 타피오카 전분, 감자가루 및 글루텐을 첨가하여 주면 만두피로 사용 가능할 정도로 반죽이 탄성도를 가지는 것을 확인하고 본 발명을 완성하였다.
The present inventors recognized the problem of rice flour and confirmed that the dough has elasticity to such an extent that tapioca starch, potato flour and gluten can be added to the dumplings so as to complete the present invention.

쌀가루 반죽은 밀가루 반죽에 비하여 촉촉하고 수분감이 있다. 그러나 반죽이 약하고 입자가 세밀하다. 반면에 밀가루 반죽은 껌처럼 질기다. 반죽이 탄탄하고 입자가 보이지 않는다. 따라서 본 발명은 쌀가루로 된 도우 및 이로 제조된 만두피, 상기 만두피를 포함하는 쌀만두를 제조하는 것을 목적으로 한다.
Rice flour dough is moist and moist compared to flour dough. But the dough is weak and the grain is fine. On the other hand, the dough is like chewing gum. The dough is firm and the particles are invisible. Accordingly, it is an object of the present invention to prepare dough made from rice flour and dumpling made from the same, and rice dumpling including the dumpling.

본 발명은 전체 건조중량 대비 25 내지 35 중량%의 쌀가루와 40 내지 60중량%의 타피오카 전분, 10 내지 20 중량%의 감자가루 및 1 내지 8 중량%의 글루텐을 포함하는 만두 제조용 도우(Dough)을 제공한다.The present invention relates to a dough for making dumplings comprising 25 to 35% by weight of rice flour, 40 to 60% by weight of tapioca starch, 10 to 20% by weight of potato flour and 1 to 8% by weight of gluten, to provide.

쌀가루가 25 건조중량% 보다 적으면 조리 30분 후 선호도 및 종합적인 기호도가 떨어졌으며, 쌀가루가 35중량% 보다 큰 경우에는 만두피의 신장력이 떨어져서 외형이 좋지 않았다.When the rice flour was less than 25% by dry weight, the preference and overall acceptability decreased after 30 minutes of cooking. When the rice flour was larger than 35% by weight, the stretch strength of the rice bran decreased and the appearance was not good.

타피오카 전분의 건조중량이 40중량% 미만인 경우에는 신장력이 떨어졌으며, 60중량% 보다 큰 경우에는 식감이 떨어졌다.When the dry weight of the tapioca starch was less than 40% by weight, the tensile strength was lowered, and when it was more than 60% by weight, the texture was decreased.

감자가루의 건조중량이 10중량 % 이하에서는 조리 30분 후 선호도 및 종합적인 기호도가 떨어졌으며, 20중량% 보다 큰 경우에는 적절한 신장력을 가지기 어려웠다.When the dry weight of the potato powder was less than 10% by weight, the preference and overall acceptability decreased after 30 minutes of cooking, and when the dry weight of the potato powder was more than 20% by weight, it was difficult to have proper tensile strength.

글루텐은 만두피의 신장력과 관계가 있으며, 1 건조중량% 보다 적은 경우에는 적절한 신장력을 제공하기 어려웠고, 8 건조중량% 보다 큰 경우에는 식감 및 기호도를 떨어뜨렸다. Gluten is related to the tensile strength of the dentifrice. Less than 1% by dry weight makes it difficult to provide adequate stretch, while greater than 8% by dry weight reduces texture and palatability.

본 발명은 상기 도우를 이용하여 제조된 만두피를 제공한다.The present invention provides a dentifrice manufactured using the dough.

본 발명은 상기 만두피를 이용하여 제조된 쌀만두를 제공한다.The present invention provides rice dumplings produced using the mandibles.

본 발명에 따른 도우, 만두피 및 쌀만두는 밀가루를 사용하지 않아 밀가루에 민감성이 있는 사람들에게 새로운 식감의 만두를 즐길 수 있도록 하고, 쌀가루의 특유의 맛과 쌀소비를 증가시킬 수 있다. 또한 본 발명에 따른 만두피는 식감이 떡과 비슷하며, 얇은 떡피의 형태로 제공될 수 있다.
According to the present invention, the dough, the dumpling and the rice dumpling do not use flour, so that people who are sensitive to flour can enjoy a new texture dumpling, and the specific taste of rice flour and rice consumption can be increased. Also, the texture according to the present invention is similar to the texture of rice cake, and can be provided in the form of thin rice cake.

도 1은 밀가루 반죽과 쌀가루 반죽의 차이를 보인다. Figure 1 shows the difference between dough and rice dough.

이하 본 발명은 하기의 실시예를 통해 설명된다. 그러나 하기 실시예로 본 발명의 권리범위가 제한되지 않는다. 본 발명의 권리범위는 특허청구범위에 기재된 내용에 의하여 정하여지며, 당업자가 본 발명을 이용하여 용이하게 치환할 수 있는 균등물에까지 미친다.
Hereinafter, the present invention will be described by way of the following examples. However, the scope of the present invention is not limited by the following examples. The scope of the present invention is defined by the claims, and extends to equivalents which can be readily changed by those skilled in the art using the present invention.

실시예 1: 쌀만두의 제조 및 이의 관능실험Example 1: Preparation of rice dumpling and its sensory test

쌀을 세척하고 냉수에 3시간 불린 후 물기를 제거하고 식염 2 중량부를 첨가한 후 분쇄기에서 분쇄하여 쌀가루를 만든다. 상기 얻어진 타피오카전분, 쌀가루, 감자가루 및 글루텐을 하기 표 1과 같이 혼합하고, 기타의 식품첨가제를 첨가하였다. 상기 식품첨가제에는 소금 등을 포함한다. 이에 수분을 공급하여 주면서 반죽하여 도우를 제조하였다.The rice is washed and boiled for 3 hours in cold water. The water is removed, and 2 parts by weight of salt is added, followed by pulverization in a pulverizer to produce rice flour. The obtained tapioca starch, rice flour, potato flour and gluten were mixed as shown in Table 1 below, and other food additives were added. The food additive includes salt and the like. The dough was prepared by kneading with water supplied thereto.

구 분
division
실시예 1Example 1 실시예 2Example 2 실시예 3Example 3 고기만두용 도우
건조중량(%)Dumplings for meat
Dry weight (%) 김치만두용 도우
건조중량(%)Kimchi dumpling
Dry weight (%) 고추잡채만두 도우
건조중량(%)Red pepper dumplings
Dry weight (%) 타피오카전분Tapioca starch 49.4049.40 50.3750.37 49.3949.39 쌀가루Rice flour 29.4229.42 28.8528.85 29.4329.43 감자가루Potato powder 16.5016.50 16.1716.17 16.4916.49 글루텐gluten 4.694.69 4.604.60 4.684.68 총합total 100.00100.00 100.00100.00 100.00100.00

상기 제조된 도우를 스쿠루형 압출기를 통과시켜 고밀도 반죽을 하여 만두피 혼합물을 제조한 후 3 내지 4cm의 크기로 절단한 후 얇게 펴서 만두피를 제조하였다. 상기 제조된 만두피를 이용하거나, 상기 제조되는 도우를 자동 만두성형기에 공급하여 주고, 만두소 성분을 공급하여 만두를 제작한다. 만두소 성분은 이에 제한되는 것은 아니나 야채, 돼지고기, 양파, 고추, 당면 등을 포함하여 제조하였다.
The prepared dough was passed through a squeal extruder to form a dandelion mixture by high-density kneading, cut into a size of 3 to 4 cm, and then thinned to prepare a dandelion. The prepared dumplings are used or the dumplings are supplied to the automatic dumpling machine and dumplings are produced by supplying the dumpling ingredients. Dumpling ingredients include, but are not limited to, vegetables, pork, onion, red pepper, and vermiculite.

관능실험결과Sensory test result

본 발명에 따른 만두(실시예 1에 따른 고기만두)를 기존고기만두(A사의 냉동만두)에 대하여 관능실험을 수행하였다. 본 발명에 따른 만두는 기존 만두와 비교하여 만두피와 만두소의 비율이 거의 5:5로써, 만두피의 비율이 높으며, 만두피의 경우 밀가루를 사용하지 않고 타피오카전분, 감자가루, 쌀가루를 사용하여 쫄깃한 전통떡으로 만두피를 만들어서, 기존 만두에 비해 훨씬 쫄깃하며, 조리후에도 딱딱해 지지 않는 장점이 있었다.The sensory evaluation of the dumplings (meat dumplings according to Example 1) according to the present invention was performed on existing meat dumplings (frozen dumplings of Company A). According to the present invention, the dumpling according to the present invention has a high ratio of dumpling to dumpling with almost 5: 5 ratio of dumpling to dumpling in comparison with the existing dumpling. In the case of dumpling, dumpling uses tapioca starch, potato flour and rice flour instead of flour, , Which made it more chewy than existing dumplings, and it did not become hard after cooking.

Figure 112013095230243-pat00001
Figure 112013095230243-pat00001

Figure 112013095230243-pat00002
Figure 112013095230243-pat00002

Figure 112013095230243-pat00003
Figure 112013095230243-pat00003

Figure 112013095230243-pat00004
Figure 112013095230243-pat00004

Figure 112013095230243-pat00005
Figure 112013095230243-pat00005

Figure 112013095230243-pat00006
Figure 112013095230243-pat00006

관능실험의 결과 본 발명에 따른 만두는 외형, 식감, 선호도에서 기존의 만두에 비하여 높은 기호도를 가지고 있었다.As a result of the sensory test, the dumplings according to the present invention had a higher preference in appearance, texture and preference than the conventional dumplings.

Claims (3)

전체 건조중량 대비 25 내지 35 중량%의 쌀가루; 40 내지 60중량%의 타피오카 전분; 10 내지 20 중량%의 감자가루; 및 1 내지 8 중량%의 글루텐을 포함하는 만두 제조용 도우(Dough).25 to 35% by weight of rice flour based on the total dry weight; 40 to 60 wt% of tapioca starch; 10 to 20% by weight of potato powder; And 1 to 8% by weight of gluten. 제 1 항의 도우를 이용하여 제조된 만두피.A dumpling made using the dough of claim 1. 제 2 항의 만두피를 이용하여 제조된 쌀만두. A rice dumpling produced using the dumplings of paragraph (2).
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Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20210027301A (en) 2020-02-11 2021-03-10 주식회사 영진식품 A gluten free dumpling skin consisting of rice powder and preparation method thereof
KR20210048178A (en) 2019-10-23 2021-05-03 임동현 Manufacturing method of dumpling skin and dumpling skin manufactured by the same
KR20220087188A (en) 2020-12-17 2022-06-24 재단법인 베리앤바이오식품연구소 Manufacturing method of dumpling skin containing rice protein
KR20230076663A (en) 2021-11-24 2023-05-31 씨제이제일제당 (주) Method of Preparing Frozen Dumpling Using Oven Baking Process

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Publication number Priority date Publication date Assignee Title
JP2002510476A (en) 1998-04-02 2002-04-09 ザ プロクター アンド ギャンブル カンパニー Dough compositions for making semi-finished products and starchy snacks produced therefrom
KR100786362B1 (en) 2004-04-20 2007-12-14 한국식품연구원 Retort food material suitable for microwave oven cooking and manufacturing method thereof
KR20120071156A (en) * 2010-12-22 2012-07-02 주식회사 삼양제넥스 Rice dough composition and rice processed food manufactured thereby
KR20130053904A (en) * 2011-11-16 2013-05-24 주식회사 삼양사 Premix composition for various rice cake

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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2002510476A (en) 1998-04-02 2002-04-09 ザ プロクター アンド ギャンブル カンパニー Dough compositions for making semi-finished products and starchy snacks produced therefrom
KR100786362B1 (en) 2004-04-20 2007-12-14 한국식품연구원 Retort food material suitable for microwave oven cooking and manufacturing method thereof
KR20120071156A (en) * 2010-12-22 2012-07-02 주식회사 삼양제넥스 Rice dough composition and rice processed food manufactured thereby
KR20130053904A (en) * 2011-11-16 2013-05-24 주식회사 삼양사 Premix composition for various rice cake

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20210048178A (en) 2019-10-23 2021-05-03 임동현 Manufacturing method of dumpling skin and dumpling skin manufactured by the same
KR20210027301A (en) 2020-02-11 2021-03-10 주식회사 영진식품 A gluten free dumpling skin consisting of rice powder and preparation method thereof
KR20220087188A (en) 2020-12-17 2022-06-24 재단법인 베리앤바이오식품연구소 Manufacturing method of dumpling skin containing rice protein
KR20230076663A (en) 2021-11-24 2023-05-31 씨제이제일제당 (주) Method of Preparing Frozen Dumpling Using Oven Baking Process

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