KR20000021197A - Process for dough of dumpling skin - Google Patents
Process for dough of dumpling skin Download PDFInfo
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- KR20000021197A KR20000021197A KR1019980040168A KR19980040168A KR20000021197A KR 20000021197 A KR20000021197 A KR 20000021197A KR 1019980040168 A KR1019980040168 A KR 1019980040168A KR 19980040168 A KR19980040168 A KR 19980040168A KR 20000021197 A KR20000021197 A KR 20000021197A
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- flour
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- 238000000034 method Methods 0.000 title claims abstract description 23
- 235000013312 flour Nutrition 0.000 claims abstract description 25
- 244000061456 Solanum tuberosum Species 0.000 claims abstract description 15
- 235000002595 Solanum tuberosum Nutrition 0.000 claims abstract description 15
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 11
- 235000015192 vegetable juice Nutrition 0.000 claims abstract description 11
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 9
- 235000021419 vinegar Nutrition 0.000 claims abstract description 9
- 239000000052 vinegar Substances 0.000 claims abstract description 9
- 244000291564 Allium cepa Species 0.000 claims abstract 2
- 230000032683 aging Effects 0.000 claims description 9
- 238000012545 processing Methods 0.000 claims description 4
- 239000000843 powder Substances 0.000 claims description 3
- 238000004898 kneading Methods 0.000 abstract description 9
- 238000010025 steaming Methods 0.000 abstract description 7
- 239000000203 mixture Substances 0.000 abstract description 5
- 241000196324 Embryophyta Species 0.000 abstract description 3
- 235000009508 confectionery Nutrition 0.000 abstract description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract description 2
- 230000005070 ripening Effects 0.000 abstract 1
- 238000004519 manufacturing process Methods 0.000 description 11
- 241000234282 Allium Species 0.000 description 7
- 235000012015 potatoes Nutrition 0.000 description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 7
- 230000000052 comparative effect Effects 0.000 description 6
- 239000002245 particle Substances 0.000 description 5
- 239000003086 colorant Substances 0.000 description 4
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 3
- 239000000654 additive Substances 0.000 description 3
- 235000003599 food sweetener Nutrition 0.000 description 3
- 239000010902 straw Substances 0.000 description 3
- 239000003765 sweetening agent Substances 0.000 description 3
- 235000013311 vegetables Nutrition 0.000 description 3
- 235000003261 Artemisia vulgaris Nutrition 0.000 description 2
- 240000006891 Artemisia vulgaris Species 0.000 description 2
- 235000013527 bean curd Nutrition 0.000 description 2
- 235000015190 carrot juice Nutrition 0.000 description 2
- 230000029087 digestion Effects 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 239000002075 main ingredient Substances 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 244000000626 Daucus carota Species 0.000 description 1
- 235000002767 Daucus carota Nutrition 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 241000209140 Triticum Species 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 230000001055 chewing effect Effects 0.000 description 1
- 230000006378 damage Effects 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 230000004069 differentiation Effects 0.000 description 1
- 238000002845 discoloration Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000001747 exhibiting effect Effects 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 235000008216 herbs Nutrition 0.000 description 1
- 230000007794 irritation Effects 0.000 description 1
- 235000021109 kimchi Nutrition 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 235000012149 noodles Nutrition 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 239000011148 porous material Substances 0.000 description 1
- 238000012805 post-processing Methods 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 235000021067 refined food Nutrition 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 230000004936 stimulating effect Effects 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
Classifications
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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
- A23L7/109—Types of pasta, e.g. macaroni or noodles
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
- A21D2/366—Tubers, roots
-
- 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
- A23L19/13—Mashed potato 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
- 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
- A23L29/244—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from corms, tubers or roots, e.g. glucomannan
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3481—Organic compounds containing oxygen
- A23L3/3508—Organic compounds containing oxygen containing carboxyl groups
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/04—Colour
- A23V2200/048—Preventing colour changes
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Engineering & Computer Science (AREA)
- Nutrition Science (AREA)
- Health & Medical Sciences (AREA)
- Polymers & Plastics (AREA)
- Dispersion Chemistry (AREA)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Noodles (AREA)
Abstract
Description
본 발명은 만두피용 반죽의 제조방법에 관한 것으로써, 보다 상세하게는 밀가루를 주성분으로 하여 천연성분의 첨가물을 적당량 첨가한 상태로 반죽시킨 후 일정한 두께로 연신시킨 상태에서 편상으로 가공하는 공정을 포함하는 만두피용 반죽의 제조방법에 관한 것이다.The present invention relates to a method for manufacturing a dumpling skin dough, and more particularly, includes a step of processing into pieces in a state in which the dough is prepared in a state in which an appropriate amount of an additive of natural ingredients is added as a main ingredient, and then stretched to a certain thickness. It relates to a manufacturing method of dough for dumpling skin.
일반적으로 각종 만두의 제조시에는 만두피 내에 일명 만두속이라 불리워지는 다진고기와 두부, 김치 또는 각종 나물류의 혼합물을 충진하게 되는데, 이때 사용되는 만두피는 통상적으로 밀가루에 적량의 물을 혼합한 후 장시간에 걸친 반죽공정을 수행한 다음 밀대 등으로 연신시켜 판상으로 제조한 상태에서 적당한 모양과 크기로 절개한 것을 사용하여 왔다.In general, during the production of various dumplings, a mixture of minced meat called tofu dumplings, tofu, kimchi, or various herbs is filled in dumpling skin. In this case, dumpling skin is usually mixed with a suitable amount of water in flour for a long time. After carrying out the kneading process over, it was used to cut in a suitable shape and size in the state prepared in the form of a plate by stretching with a straw or the like.
상기한 바의 만두피 제조시에 수행되는 반죽공정은 수분과 혼합되어 점성화된 밀가루 입자 사이의 공극을 최소화시킴으로써 증숙 등의 가공시 일정한 강도를 유지시킬 수 있도록 하여 만두속이 밖으로 터져나옴으로써 원형이 쉽게 파괴되는 현상을 방지하기 위함은 물론, 가공된 만두피에 탄성을 부여하여 취식시 쫄깃쫄깃한 미감을 부여하기 위한 매우 중요한 공정으로써 종래에는 이를 위하여 장시간에 걸친 반죽공정을 수행하여야 하는 문제점이 있으므로 반죽기계 등을 사용하지 않는 소규모 업소에서는 적지않은 노동을 감수할 수 밖에 없을 뿐만 아니라 대규모 업체에서도 반죽공정에 많은 시간을 할애하여야 하는 문제점이 발생하였다.The kneading process carried out during the production of dumpling skin as described above minimizes the voids between the viscous flour particles mixed with moisture to maintain a constant strength during processing such as steaming, so that the dumplings are popped out easily. Not only to prevent the phenomenon of breaking, but also to give elasticity to the processed dumpling skin to give a chewy aesthetic when eating, conventionally, there is a problem to perform a long time kneading process for this purpose kneading machine, etc. In small shops that don't use it, they have to take a lot of labor, and large companies also have to spend a lot of time in the kneading process.
또한, 종래의 만두피는 밀가루와 물만을 혼합하여 반죽하는 것이 일반적이었으므로 제품의 차별화를 위하여 다양한 색상을 부여하기 위해서는 인공의 색소를 첨가하는 것이 일반적이었으며, 쑥 등에 적량의 물을 혼합하여 파쇄한 후 빵 등의 제조에 소량 첨가하는 방법이 공지된 바가 있으나 이러한 방법이 만두피 제조용 반죽에 적용된 예는 알려진바 없다.In addition, the conventional dumpling skin was kneaded by mixing only flour and water, and in order to give a variety of colors for the differentiation of products, it was common to add artificial pigments. There is a known method for the addition of a small amount in the production of such, but there is no known example that this method is applied to the dough for making dumpling skin.
뿐만 아니라, 만두피의 제조시에는 경우에 따라 취식시 미감을 돋우기 위하여 만두피에 은근한 단맛을 부여하게 되는데, 이러한 경우 종래에는 감미료로써 당원이나 설탕 등을 첨가하여 왔으나 상기 언급한 농축의 감미료 성분은 다소 자극적인 단맛을 나타내므로 취식자에 따라 거부감을 나타내는 경우가 빈번하게 발생하여 상업화를 목적으로 제조되는 만두피에는 용이하게 적용하기는 어려운 문제점이 있었다.In addition, in the manufacture of dumpling skin, in some cases, sweetness is given to the dumpling skin in order to enhance the aesthetic sense when eating. In this case, although the sugar sweetener or sugar is added as a sweetener, the above-mentioned concentrated sweetener component is somewhat irritating. Phosphorus sweetness is so often exhibited a sense of rejection depending on the eater, there was a problem that it is difficult to easily apply to dumplings produced for commercial purposes.
본 발명은 상기 설명한 바의 종래기술에서 나타난 문제점을 해결하기 위한 것으로써, 만두피 제조시 종래에 사용된 밀가루를 주성분으로 하되 밀가루와 혼합시 점성을 발현이 용이한 식물재료를 적량 혼합하여 과다한 반죽공정에 의하지 않고도 밀가루 입자간의 결합력이 강화시킬 수 있으므로 보다 쫄깃 쫄깃한 미감을 발현할 수 있으며 만두피를 얇게 제조하는 경우에도 증숙 등의 후가공시 원형이 쉽게 파괴되는 것을 방지할 수 있을 뿐만 아니라, 천연의 감미성분이 혼합된 재료를 적량 혼합함으로써 취식자가 거부감을 느끼지 않고 은근한 단맛을 느낄 수 있고, 다양한 색상을 나타내는 야채즙을 적절히 혼합하여 상업적으로 제조할 경우 일반제품과의 차별화를 꾀할 수 있는 만두피용 반죽의 제조방법을 제공함에 그 목적이 있다.The present invention is to solve the problems shown in the prior art as described above, the dough is used as a main ingredient in the conventional manufacturing of dumpling skin, but when mixing with flour, an excessive amount of mixing the plant material that is easy to express viscous dough Since the binding force between the flour particles can be strengthened without the need to express it, it can express more chewy aesthetics, and even when making thin dumpling skin, it can not only prevent the prototype from being easily destroyed during steaming, etc. By mixing the appropriate amount of mixed ingredients, the cooker can feel the sweet sweetness without feeling rejection, and if he prepares commercially by mixing the vegetable juices with various colors properly, he can make the dumpling skin dough that can differentiate from the general products. The purpose is to provide a method.
상기한 목적을 달성하기 위한 본 발명은 밀가루 1000중량부와 생감자 분쇄물 300 내지 400중량부와 양파즙 150 내지 200중량부와 야채즙 150 내지 200중량부와 식초 0.8 내지 1.2중량부를 혼합한 상태에서 반죽한 후 숙성시킨 다음 연신하여 편상으로 가공하는 공정을 포함함을 특징으로 하는 만두피용 반죽의 제조방법을 제공한다.The present invention for achieving the above object in the state of mixing 1000 parts by weight of flour, 300 to 400 parts by weight of raw potato crushed powder, 150 to 200 parts by weight of onion juice, 150 to 200 parts by weight of vegetable juice and 0.8 to 1.2 parts by weight of vinegar It provides a method of producing a dough for dumpling skin, characterized in that it comprises the step of kneading, then aging and stretching to form a piece.
본 발명에서 밀가루와 함께 첨가되는 생감자는 알려진바와 같이 전분의 원재료로 사용되는 것으로, 일정량의 수분과 함께 밀가루와 혼합하여 반죽할 경우 밀가루 입자사이에 형성되는 공극에 용이하게 충진됨으로써 증숙처리시 높은 탄성과 결합력을 나타냄으로써 밀가루를 단독으로 사용하였을 경우와 같이 과도한 반죽공정이 필요 없으며 생감자 특유의 부드러운 맛을 나타낼 수 있는 것이다.Raw potatoes added with flour in the present invention is used as a raw material of starch as is known, when mixed with the flour with a certain amount of moisture, the dough is easily filled in the pores formed between the flour particles, high elasticity during steaming treatment By exhibiting the binding force and the need for excessive kneading process, such as when using the flour alone, it can exhibit the unique soft taste of raw potatoes.
상기한 바의 생감자는 가급적 즙상태에 가까울 정도로 미세하게 분쇄된 상태로 첨가하는 것이 바람직하며 밀가루 1000중량부를 기준으로 할 때 300중량부 미만으로 첨가할 경우 상기한 바의 소기 목적을 달성할 수 없으며 400중량부를 초과하여 과다하게 첨가될 경우 오히려 증숙 후의 탄성이 저하될 수 있으며 감자 특유의 비릿한 향에 의하여 취식자에 따라 거부감을 나타낼 수 있는 문제점이 있다.The raw potato as described above is preferably added in a finely pulverized state as close as possible to juice state, and when added to less than 300 parts by weight based on 1000 parts by weight of flour, the desired purpose as described above cannot be achieved. If it is excessively added in excess of 400 parts by weight, the elasticity after steaming may be lowered, and there is a problem in that rejection may occur depending on the eater due to the vivid aroma peculiar to potatoes.
이상 설명한 생감자 분쇄물과 함께 첨가되는 양파즙은 생감자 특유의 비릿한 취기를 중화시키는 작용을 나타낼 수 있으며 궁극적으로 제조되는 만두피에 자연스러운 단맛을 부여하는 작용을 하는 것으로써, 그 첨가량이 생감자 300 내지 400중량부를 기준으로 150 중량부 미만으로 첨가될 경우 감자 특유의 향을 제어할 수 없을 뿐만 아니라 소기의 감미효과를 나타내지 못하며, 200중량부를 초과하여 첨가될 경우에는 양파 자체에서 휘산되는 자극적인 향에 의하여 거부감을 느낄 수 있으며 단맛이 지나칠 수 있으므로 150 내지 200중량부의 범위에서 첨가함이 바람직한 것이다.Onion juice added with the raw potato pulverized powder described above may neutralize the peculiar odor of the raw potato and ultimately give a natural sweet taste to the dumpling skin produced. If added to less than 150 parts by weight, not only can not control the unique flavor of potatoes, but also does not exhibit the desired sweetness, when added in excess of 200 parts by weight irritation due to the irritating aroma volatilized in the onion itself It can be felt and the sweetness can be excessive, it is preferred to add in the range of 150 to 200 parts by weight.
이와함께 첨가되는 야채즙의 경우 만두피에 다양한 색상을 부여하기 위한 목적 뿐만 아니라 밀가루 음식의 특성상 취식자에 따라 소화가 잘되지 않는 문제점이 있으므로 야채내에 함유된 식이섬유성분을 첨가함으로써 소화를 촉진시키고자 하는 목적으로 첨가되는 것으로 당근, 쑥 등과 같이 원하는 색상에 따라 종류에 무관하게 다양하게 선택하여 사용할 수 있으나, 가급적 자극적인 맛이나 향을 나타내는 야채류는 피하는 것이 좋다. 상기한 바의 효과를 얻기 위한 야채즙의 첨가량은 밀가루 1000중량부를 기준으로 하여 150중량부 이상으로 첨가하여야하며, 200중량부 이상으로 첨가할 경우에는 야채내에 함유된 섬유소성분이 만두피 내에 과다하게 존재하여 취식시 이물감을 느끼게 되는 문제점이 있으므로 150 내지 200중량부의 범위내에서 첨가함이 가장 바람직한 것이다.In the case of vegetable juice added with this, not only the purpose of giving various colors to the dumpling skin, but also due to the characteristics of flour food, the digestion is difficult depending on the food eater, so to promote digestion by adding the dietary fiber component contained in the vegetable It is added for the purpose of selecting a variety of types depending on the desired color, such as carrots, mugwort, etc., but it is better to avoid vegetables that exhibit a stimulating taste or aroma as much as possible. Addition amount of vegetable juice to obtain the effect of the above should be added to 150 parts by weight or more based on 1000 parts by weight of flour, and when added to 200 parts by weight or more, the fiber component contained in the vegetable is present in the dumpling skin excessively Since there is a problem of feeling a foreign body when eating, it is most preferable to add within the range of 150 to 200 parts by weight.
본 발명의 만두피의 제조시에 첨가되는 생감자는 공기와 접하게 될 경우 산화가 급속하게 진행되어 변색이 쉽게 되는 문제점이 있으며 이러한 산화에 의한 변색을 방지하기 위한 목적으로 본 발명에서는 식초를 0.8 내지 1.2중량부로 소량 첨가는데, 이때 식초의 첨가량이 1.2중량부를 초과할 경우에는 식초내에 첨가된 아세트산 성분에 의하여 자극적인 향이 잔존하게되는 문제점이 있다.The raw potato added during the production of dumpling skin of the present invention has a problem in that oxidation proceeds rapidly when it comes into contact with air, and discoloration is easy. In the present invention, 0.8 to 1.2 wt. When a small amount is added, the amount of vinegar exceeds 1.2 parts by weight, there is a problem that the irritating aroma remains by the acetic acid component added in the vinegar.
상기한 바의 첨가범위 내에서 밀가루, 생감자, 양파즙, 야채즙 및 식초를 혼합한 후 일정시간 동안 반죽하게 되는데, 이때의 반죽공정은 종래의 밀가루 반죽 공정에서와 같이 밀가루 입자간의 공극 최소화 및 치밀화를 목적으로 장시간에 걸쳐 수행할 필요는 없으며 상기한 바의 각각의 첨가물 들이 균일하게 혼합될 수 있을 정도면 되는 것이다.The flour, raw potatoes, onion juice, vegetable juice and vinegar are mixed for a predetermined time after the addition of the bar, the kneading process as in the conventional flour dough process, minimizing and densifying voids between flour particles It does not need to be carried out for a long time for the purpose of the above, it is enough that each of the additives as described above can be uniformly mixed.
상기한 각각의 첨가물 이외에도 필요한 경우 적량의 물을 첨가하여 제조과정에서 혼합물의 점도를 적절하게 조절할 수 있다.In addition to each of the additives described above, an appropriate amount of water may be added to suitably adjust the viscosity of the mixture during preparation.
이상 설명한 바의 반죽혼합 공정을 완료한 다음에는 편상가공을 위한 후공정에서의 연신이 용이하게 이루어지도록 하기 위해서 일정 온도하에서 약 2 내지 3시간동안 숙성시킴이 바람직한데, 숙성온도는 4 내지 10℃의 저온상태를 유지시켜 급속한 숙성에 의한 팽창불균일 현상이 유발되지 않도록 하는 것이 좋으며, 숙성시간은 2시간 이상으로 하되 3시간을 초과시킬 필요는 없다.After completion of the dough mixing process as described above, in order to facilitate the stretching in the post-process for piece processing, it is preferable to mature for about 2 to 3 hours under a certain temperature, the aging temperature is 4 to 10 It is good to keep the low temperature of ℃ to prevent the expansion unevenness caused by rapid aging, the aging time is more than 2 hours but need not exceed 3 hours.
본 발명의 만두피는 그 용도가 만두피에 한정된 것은 아니며 칼국수 등의 면류를 포함하는 밀가루를 이용한 가공식품류의 제조시에 광범위하게 적용될 수 있는 것이다.The dumpling skin of the present invention is not limited to the dumpling skin, and can be widely applied in the manufacture of processed foods using flour including noodles such as kalguksu.
이하 본 발명을 하기한 실시예를 통하여 보다 상세하게 설명하기로 하겠으나 본 발명이 하기 실시예에 한정되는 것은 아님을 밝혀둔다.Hereinafter, the present invention will be described in more detail with reference to the following examples, but the present invention is not limited to the following examples.
<실시예><Example>
밀가루 1kg과 즙상태로 분쇄된 생감자 350g과 양파즙170g과 당근즙 170g과 식초 1g 및 적량의 물을 혼합한 다음 약 5분간 손으로 반죽하여 전체적으로 주홍색 색상이 균일하게 분포되어 있는 것을 확인한 후 7℃의 저온 조건하에서 약 3시간동안 숙성시켰다.1kg wheat flour, 350g fresh potato crushed in juice, 170g onion juice, 170g carrot juice, 1g vinegar and an appropriate amount of water, and then knead by hand for about 5 minutes to confirm that the overall scarlet color is evenly distributed, and then 7 ℃. It was aged for about 3 hours under low temperature conditions.
상기한 바의 숙성공정을 완료한 후 밀대를 이용하여 1.5mm의 두께로 연신시킨 다음 원형으로 절개하고 여기에 미리 준비된 만두속을 충진한 다음 통상적인 방법으로 봉합하여 주홍색의 만두를 제조하였다.After completing the aging process as described above was drawn to a thickness of 1.5mm using a straw, and then cut in a circle and filled with a dumpling speed prepared in advance and then sutured in a conventional manner to prepare a scarlet dumpling.
<실시예 2><Example 2>
상기 실시예 1과 동일하게 실시하되, 상기 당근즙 대신에 쑥즙을 사용하여 연초록색의 만두를 제조하였다.In the same manner as in Example 1, instead of the carrot juice using mugwort juice to prepare a light green dumplings.
<실시예 3><Example 3>
상기 실시예 1과 동일하게 실시하되, 상기의 숙성과정 이후 밀대를 이용하여 약 1mm의 두께로 연신시킨 다음 면형태로 세절하였다.The same procedure as in Example 1 was carried out, but after the aging process was drawn to a thickness of about 1mm using a push rod and then cut into a planar shape.
<실시예 4><Example 4>
상기 실시예 2과 동일하게 실시하되, 상기의 숙성과정 이후 밀대를 이용하여 약 1mm의 두께로 연신시킨 다음 면형태로 세절하였다.Example 2 was carried out in the same manner, but after the aging process was drawn to a thickness of about 1mm using a straw and then cut into a surface form.
<비교예 1>Comparative Example 1
상기 실시예 1과 동일하게 실시하되, 상기의 생감자, 양파즙, 야채즙 및 식초를 첨가하지 않은 상태에서 밀가루만을 단독으로 사용하여 적량의 물을 혼합한 것을 사용하였다.The same procedure as in Example 1, except that the raw potatoes, onion juice, vegetable juice and vinegar were added alone using a mixture of a suitable amount of water alone.
<비교예 2>Comparative Example 2
상기 실시예 3과 동일하게 실시하되, 상기의 생감자, 양파즙, 야채즙 및 식초를 첨가하지 않은 상태에서 밀가루만을 단독으로 사용하여 적량의 물을 혼합한 것을 사용하였다.The same procedure as in Example 3, except that the raw potatoes, onion juice, vegetable juice and vinegar were added alone using a mixture of a suitable amount of water alone.
<실험예>Experimental Example
상기 실시예 1 내지 4 및 비교예 1 내지 2로부터 제조된 만두 또는 칼국수를 각각 따로따로 과량의 끓는 물에 넣고 약 20분간 증숙시킨 후의 상태를 확인한 결과, 본 발명의 실시예 1 내지 2로부터 제조된 만두의 경우 주홍색 또는 연녹색의 미려한 색상을 나타내고 있을 뿐만 아니라 원형을 그대로 유지하고 있었으나 비교예 1의 경우는 반죽시간이 충분하지 않아 실험에 사용된 만두의 약 70%에서 만두피가 파괴되었음을 알 수 있었다.The dumplings or kalguksu prepared from Examples 1 to 4 and Comparative Examples 1 to 2 were separately placed in an excess of boiling water and steamed for about 20 minutes. As a result, they were prepared from Examples 1 to 2 of the present invention. In the case of dumplings, not only the beautiful colors of scarlet or light green color were maintained but the original shape was maintained. However, in the case of Comparative Example 1, the dumpling skin was destroyed in about 70% of the dumplings used in the experiment due to insufficient dough time.
또한 실시예 3 내지 4로부터 제조된 칼국수의 경우에도 상기 실시예 1 내지 2의 만두피에서와 마찬가지로 주홍색 또는 연녹색의 미려한 색상을 나타내고 있을 뿐만 아니라 원형을 그대로 유지하고 있었으며 국물의 상태 또한 비교적 투명하였으나, 비교예 2의 경우에는 증숙과정에서 많은량의 밀가루가 이탈되어 국물이 매우 탁하였으며 결합력이 약하여 젓가락으로 들어올리때 거의 대부분 절단되었다.In addition, in the case of kalguksu prepared from Examples 3 to 4, as in the dumpling skins of Examples 1 to 2, not only did they exhibit a beautiful color of scarlet or light green, but also maintained a round shape, and the state of the broth was relatively transparent. In the case of Example 2, large amounts of flour were removed during steaming, so the broth was very turbid.
상기한 바의 실시예 및 비교예로부터 제조된 만두 또는 칼국수를 남녀 각각 5명에게 취식시켜본 결과, 본 발명의 실시예 1 내지 4로부터 제조된 만두 또는 칼국수의 경우 약간의 단맛과함께 일체의 거부감을 전혀 느낄 수 없었을 뿐만 아니라 씹을 때 쫄깃쫄깃한 느낌을 얻을 수 있었으나 비교예의 경우에는 탄성이 크게 저하되어 상기한 바의 미감을 전혀 기대할 수 없었다.When dumplings or kalguksu prepared from Examples and Comparative Examples as described above were eaten by five men and women, respectively, the dumplings or kalguksu prepared from Examples 1 to 4 of the present invention were completely rejected with slight sweetness. Not only could not be felt at all, but chewy feeling was obtained when chewing, but in the case of the comparative example, the elasticity was greatly lowered, and the aesthetics of the bar could not be expected at all.
이상 설명한 바와 같이 본 발명은 만두피 제조시 종래에 사용된 밀가루를 주성분으로 하되 밀가루와 혼합시 점성을 발현이 용이한 식물재료를 적량 혼합하여 과다한 반죽공정에 의하지 않고도 밀가루 입자간의 결합력이 강화시킬 수 있으므로 보다 쫄깃 쫄깃한 미감을 발현할 수 있으며 만두피를 얇게 제조하는 경우에도 증숙 등의 후가공시 원형이 쉽게 파괴되는 것을 방지할 수 있을 뿐만 아니라, 천연의 감미성분이 혼합된 재료를 적량 혼합함으로써 취식자가 거부감을 느끼지 않고 은근한 단맛을 느낄 수 있고, 다양한 색상을 나타내는 야채즙을 적절히 혼합하여 상업적으로 제조할 경우 일반제품과의 차별화를 꾀할 수 있는 만두피용 반죽의 제조방법을 제공하는 유용한 발명인 것이다.As described above, the present invention uses flour, which is conventionally used in the manufacture of dumpling skin, but when mixed with flour, an appropriate amount of plant material that is easy to express viscosity can be mixed so that the binding force between the flour particles can be strengthened without excessive dough process. It is possible to express more chewy aesthetics, and even in the case of making thin dumpling skins, it is not only possible to prevent the destruction of the prototype easily during post-processing such as steaming. It is a useful invention to provide a manufacturing method of the dumpling skin dough that can feel a sweet sweetness without feeling, and commercially prepared by mixing a variety of vegetable juices in a suitable color.
Claims (2)
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1019980040168A KR20000021197A (en) | 1998-09-26 | 1998-09-26 | Process for dough of dumpling skin |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1019980040168A KR20000021197A (en) | 1998-09-26 | 1998-09-26 | Process for dough of dumpling skin |
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| KR20000021197A true KR20000021197A (en) | 2000-04-25 |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20040018685A (en) * | 2002-08-26 | 2004-03-04 | 최경옥 | Method of manufacturing dumplings including frozen potatoes |
| KR100462692B1 (en) * | 2002-08-06 | 2004-12-17 | 홍성룡 | Process for preparing dough product |
| KR100852632B1 (en) * | 2007-02-12 | 2008-08-18 | 주식회사 명인에프엔비 | A transparent novel mandoo shell and method of preparation for the same |
-
1998
- 1998-09-26 KR KR1019980040168A patent/KR20000021197A/en not_active Application Discontinuation
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100462692B1 (en) * | 2002-08-06 | 2004-12-17 | 홍성룡 | Process for preparing dough product |
| KR20040018685A (en) * | 2002-08-26 | 2004-03-04 | 최경옥 | Method of manufacturing dumplings including frozen potatoes |
| KR100852632B1 (en) * | 2007-02-12 | 2008-08-18 | 주식회사 명인에프엔비 | A transparent novel mandoo shell and method of preparation for the same |
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