KR20230160000A - rice dumpling manufacturing method using the artificial meat - Google Patents
rice dumpling manufacturing method using the artificial meat Download PDFInfo
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- KR20230160000A KR20230160000A KR1020220059499A KR20220059499A KR20230160000A KR 20230160000 A KR20230160000 A KR 20230160000A KR 1020220059499 A KR1020220059499 A KR 1020220059499A KR 20220059499 A KR20220059499 A KR 20220059499A KR 20230160000 A KR20230160000 A KR 20230160000A
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- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 101
- 235000009566 rice Nutrition 0.000 title claims abstract description 101
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 89
- 235000013372 meat Nutrition 0.000 title claims abstract description 45
- 240000007594 Oryza sativa Species 0.000 title description 79
- 235000015067 sauces Nutrition 0.000 claims abstract description 68
- 238000011049 filling Methods 0.000 claims abstract description 53
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims abstract description 22
- 239000000843 powder Substances 0.000 claims abstract description 19
- 240000004160 Capsicum annuum Species 0.000 claims abstract description 16
- 235000007862 Capsicum baccatum Nutrition 0.000 claims abstract description 16
- 239000001728 capsicum frutescens Substances 0.000 claims abstract description 16
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 9
- 241000209094 Oryza Species 0.000 claims abstract 22
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 16
- 238000002360 preparation method Methods 0.000 claims description 16
- 150000003839 salts Chemical class 0.000 claims description 16
- 235000002639 sodium chloride Nutrition 0.000 claims description 16
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 16
- 238000009835 boiling Methods 0.000 claims description 14
- 239000000463 material Substances 0.000 claims description 12
- 235000013312 flour Nutrition 0.000 claims description 8
- 239000004615 ingredient Substances 0.000 claims description 8
- 235000001270 Allium sibiricum Nutrition 0.000 claims description 6
- 240000008384 Capsicum annuum var. annuum Species 0.000 claims description 6
- 238000003892 spreading Methods 0.000 claims description 6
- 235000000346 sugar Nutrition 0.000 claims description 6
- 238000000465 moulding Methods 0.000 claims description 4
- 244000291564 Allium cepa Species 0.000 claims 4
- 235000012054 meals Nutrition 0.000 abstract description 10
- 238000010411 cooking Methods 0.000 abstract description 8
- 235000019640 taste Nutrition 0.000 abstract description 8
- 230000001055 chewing effect Effects 0.000 abstract description 4
- 238000007598 dipping method Methods 0.000 abstract description 4
- 235000012046 side dish Nutrition 0.000 abstract description 4
- 235000019654 spicy taste Nutrition 0.000 abstract description 3
- 238000002156 mixing Methods 0.000 description 15
- 241000234282 Allium Species 0.000 description 12
- 239000003921 oil Substances 0.000 description 12
- 235000019198 oils Nutrition 0.000 description 12
- 238000000034 method Methods 0.000 description 9
- 238000010025 steaming Methods 0.000 description 7
- 235000010469 Glycine max Nutrition 0.000 description 5
- 244000068988 Glycine max Species 0.000 description 4
- 239000011248 coating agent Substances 0.000 description 4
- 238000000576 coating method Methods 0.000 description 4
- 239000000796 flavoring agent Substances 0.000 description 4
- 235000019634 flavors Nutrition 0.000 description 4
- 235000015278 beef Nutrition 0.000 description 3
- 238000010586 diagram Methods 0.000 description 3
- 238000007710 freezing Methods 0.000 description 3
- 230000008014 freezing Effects 0.000 description 3
- 235000019525 fullness Nutrition 0.000 description 3
- 235000015277 pork Nutrition 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- 235000019627 satiety Nutrition 0.000 description 3
- 230000036186 satiety Effects 0.000 description 3
- 235000011888 snacks Nutrition 0.000 description 3
- 235000013311 vegetables Nutrition 0.000 description 3
- 244000163122 Curcuma domestica Species 0.000 description 2
- 235000003392 Curcuma domestica Nutrition 0.000 description 2
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- 238000001816 cooling Methods 0.000 description 2
- 235000003373 curcuma longa Nutrition 0.000 description 2
- 235000019503 curry powder Nutrition 0.000 description 2
- 230000003111 delayed effect Effects 0.000 description 2
- 235000005911 diet Nutrition 0.000 description 2
- 230000037213 diet Effects 0.000 description 2
- 235000011194 food seasoning agent Nutrition 0.000 description 2
- 238000004898 kneading Methods 0.000 description 2
- 238000004806 packaging method and process Methods 0.000 description 2
- 238000003825 pressing Methods 0.000 description 2
- 239000008213 purified water Substances 0.000 description 2
- 235000013976 turmeric Nutrition 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 1
- 240000002234 Allium sativum Species 0.000 description 1
- 235000002566 Capsicum Nutrition 0.000 description 1
- 241001272720 Medialuna californiensis Species 0.000 description 1
- 235000005135 Micromeria juliana Nutrition 0.000 description 1
- 239000006002 Pepper Substances 0.000 description 1
- 241000722363 Piper Species 0.000 description 1
- 235000016761 Piper aduncum Nutrition 0.000 description 1
- 235000017804 Piper guineense Nutrition 0.000 description 1
- 235000008184 Piper nigrum Nutrition 0.000 description 1
- 244000088415 Raphanus sativus Species 0.000 description 1
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 description 1
- 240000002114 Satureja hortensis Species 0.000 description 1
- 235000007315 Satureja hortensis Nutrition 0.000 description 1
- 244000000231 Sesamum indicum Species 0.000 description 1
- 235000003434 Sesamum indicum Nutrition 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 244000098338 Triticum aestivum Species 0.000 description 1
- 244000273928 Zingiber officinale Species 0.000 description 1
- 235000006886 Zingiber officinale Nutrition 0.000 description 1
- 239000001068 allium cepa oil Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000013527 bean curd Nutrition 0.000 description 1
- 235000021438 curry Nutrition 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000019688 fish Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000004611 garlic Nutrition 0.000 description 1
- 235000008397 ginger Nutrition 0.000 description 1
- 239000011521 glass Substances 0.000 description 1
- 235000021109 kimchi Nutrition 0.000 description 1
- 239000002075 main ingredient Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000012149 noodles Nutrition 0.000 description 1
- 102000039446 nucleic acids Human genes 0.000 description 1
- 108020004707 nucleic acids Proteins 0.000 description 1
- 150000007523 nucleic acids Chemical class 0.000 description 1
- 238000005096 rolling process Methods 0.000 description 1
- 235000014102 seafood Nutrition 0.000 description 1
- 239000008159 sesame oil Substances 0.000 description 1
- 235000011803 sesame oil Nutrition 0.000 description 1
- 239000003549 soybean oil Substances 0.000 description 1
- 235000012424 soybean oil Nutrition 0.000 description 1
- 210000001364 upper extremity Anatomy 0.000 description 1
Classifications
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- 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
-
- 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
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/17—Amino acids, peptides or proteins
- A23L33/185—Vegetable proteins
-
- 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
- A23L7/198—Dry unshaped finely divided cereal products, not provided for in groups A23L7/117 - A23L7/196 and A23L29/00, e.g. meal, flour, powder, dried cereal creams or extracts
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Mycology (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
본 발명은 인조고기와 쌀밥을 같이 볶아주어 만두소를 제조함에 따라 씹을때의 식감을 크게 향상시키고 포만감에 의해 한 끼 식사대용으로 충분하며, 인조고기와 쌀밥을 볶아준 후 만두소를 제조하기 때문에, 밥만두의 만두소가 익혀지는 시간을 줄일 수 있어 밥만두의 제조시간을 크게 단축시킬 수 있음은 물론, 생산성과 제조성을 크게 향상시킬 수 있으며, 익혀진 밥만두의 표면에 발라먹는 소스를 제공함에 따라 양념간장 등 밥만두를 찍어 먹는 별도의 소스가 필요치 않으며, 제공되는 소스의 매콤한 맛에 의해 술안주로 활용할 수 있을 뿐만 아니라, 고춧가루의 잡내를 제거하여 입에 넣고 씹었을 때 고춧가루의 잡내에 의해 미감이 저하되는 것을 방지할 수 있는 인조고기를 이용한 밥만두 제조방법The present invention produces dumpling filling by frying artificial meat and rice together, which greatly improves the chewing texture and is sufficient as a meal replacement due to the feeling of fullness. Since the dumpling filling is produced after frying artificial meat and rice, rice By reducing the cooking time of the dumpling filling, the production time of rice dumplings can be greatly shortened, as well as greatly improving productivity and manufacturability. By providing a sauce that can be spread on the surface of cooked rice dumplings, it can be seasoned. There is no need for a separate sauce such as soy sauce for dipping rice dumplings. The spicy taste of the sauce provided not only makes it possible to use it as a side dish for drinks, but also removes the unpleasant smell of red pepper powder, so when you put it in your mouth and chew it, the unpleasant smell of red pepper powder reduces the taste. A method of manufacturing rice dumplings using artificial meat that can prevent
Description
본 발명은 인조고기를 이용한 밥만두 제조방법에 관한 것으로, 더욱 상세하게는 인조고기를 첨가하여 만두소을 만들어 포만감과 식감을 더할 수 있으며, 양념을 밥만두의 표면에 발라먹도록 하여 한끼 식사대용은 물론 간식 및 술안주로 활용할 수 있으며, 소화가 용이하게 이루어지도록 한 인조고기를 이용한 밥만두 제조방법에 관한 것이다.The present invention relates to a method of manufacturing rice dumplings using artificial meat. More specifically, the dumpling filling can be made by adding artificial meat to add satiety and texture, and by spreading seasoning on the surface of the rice dumplings, they can be used as a meal replacement as well as a meal. It relates to a method of manufacturing rice dumplings using artificial meat that can be used as snacks and drinks and is easy to digest.
일반적으로 만두는 생선이나 육류, 채소 등을 주재료로 다져 만두소를 만들고, 다져진 만두소를 밀가루로 반죽한 만두피 내에 수용시켜 조리한 식품으로, 만두소의 재료 및 조리형태에 따라 김치만두, 고기만두, 해물만두 등 다양한 형태의 먹거리로 제공되고 있다.In general, dumplings are made by making dumpling filling with minced fish, meat, vegetables, etc. as main ingredients, and the minced dumpling filling is placed in a dumpling skin kneaded with flour and cooked. Depending on the ingredients and cooking type of the dumpling filling, they can be made into kimchi dumplings, meat dumplings, or seafood dumplings. It is provided as food in various forms.
또한, 만두의 성형 모양에 따라 반달형태 및 반달형태 만두를 수작업에 의해 세워놓거나 둥글게 말아서 변형된 형태로 만든 교자만두와, 둥근 모양으로 성형되는 포자만두로 나누어진다.In addition, depending on the molded shape of the dumpling, it is divided into half-moon shaped and gyoza dumplings made by manually standing up or rolling them into a deformed shape, and dumplings made into a round shape.
이러한 종래 만두를 제조하는 제조방법을 간략하게 설명하면, 각종 채소와 고기, 두부, 당면 등을 잘게 다져 혼합한 후, 혼합된 재료에 일정한 압력을 가하여 물기를 제거함으로써 만두소 재료를 준비한다.Briefly explaining the manufacturing method of making such conventional dumplings, the dumpling filling ingredients are prepared by finely chopping and mixing various vegetables, meat, tofu, and glass noodles, and then applying a certain pressure to the mixed ingredients to remove moisture.
또한, 밀가루에 소정량의 물을 첨가시켜 반죽하고, 반죽된 밀가루를 일정량씩 떼어내어 얇은 피로 성형하여 만두피를 준비한다.In addition, a certain amount of water is added to the flour, kneaded, and the kneaded flour is separated into a certain amount and molded into a thin dough to prepare the dumpling skin.
이와 같이 준비된 만두피에 다져진 만두소 재료를 소정량씩 수용시킨 후, 밀봉 처리하여 만두를 성형하여 제조하고 있으며, 소비자들의 입맛에 따라 성형된 만두를 고온의 열에 의해 찌거나, 끊이거나, 튀기는 등의 조리과정을 통해 시식을 하게 된다.The dumpling skin prepared in this way is filled with a predetermined amount of minced dumpling filling ingredients, then sealed and molded into dumplings. Depending on the tastes of consumers, the molded dumplings are cooked by steaming, boiling, or frying at high temperatures. You get to taste it through the process.
그러나, 종래 만두의 경우 포만감이 떨어지기 때문에 한끼 식사대용으로는 부족한 것이 현실이며, 이를 해결하기 위해 밥을 이용하여 한끼 식사대용으로도 충분한 포만감을 얻을 수 있도록 한 밥만두 제조방법이 안출되고 있는 실정이다.However, the reality is that conventional dumplings are insufficient as a meal replacement due to their poor satiety. To solve this problem, a method of manufacturing rice dumplings that uses rice to provide sufficient satiety even as a meal replacement is being developed. am.
종래 기술을 살펴보면, 등록특허 10-1716446호인 증숙건조쌀을 이용한 밥 만두 제조방법 및 이에 의해 제조된 밥 만두가 안출된 바 있으며, 이는 쌀을 증숙시켜 건조한 후 200℃ ~ 210℃에서 볶아 증숙건조쌀을 제조하는 단계, 상기 제조된 증숙건조쌀에 정제수를 첨가하여 복원시키는 단계, 상기 복원된 증숙건조쌀을 만두속으로써 만두피에 넣어 만두를 성형하는 단계 및 상기 성형된 만두를 증숙기에서 증숙시키는 단계로 이루어져 있으며, 증숙건조쌀을 이용하기 때문에 포만감을 더하여 주고 가공성 및 생산성이 향상되도록 하고 있다.Looking at the prior art, a method for manufacturing rice dumplings using steamed and dried rice, registered in Patent No. 10-1716446, and rice dumplings manufactured thereby have been developed, which involves steaming rice, drying it, and then roasting it at 200°C to 210°C to produce steamed and dried rice. A step of manufacturing, a step of restoring the prepared steamed and dried rice by adding purified water, a step of forming dumplings by putting the restored steamed and dried rice into dumpling skin as a dumpling filling, and steaming the formed dumplings in a steamer. It is made up of steamed and dried rice, which adds to the feeling of fullness and improves processability and productivity.
다른 예로, 공개특허 10-2012-0097737호인 치킨과 카레가 함유된 밥 만두의 제조방법이 안출된 바 있으며, 이는 불린 쌀을 취반하여 20 내 지 30 중량부의 밥을 짓는 취반단계와, 상기 취반단계에서 지어진 밥을 혼합기에 넣고 야채 볶음유 0.3 내지 0.7 중량부를 첨가하여 코팅하는 코팅단계와, 계정육 20 내지 30 중량부, 돼지고기 2 내지 4 중량부, 치킨스톡 분말 0.7 내지 1.5 중량부, 정백당 0.5 내지 1 중량부, 핵산 0.1 내지 0.3 중량부, 카레분말 0.1 내지 0.3 중 량부 및 후추 0.5 내지 1.5 중량부를 혼합기에 넣고 3분 내지 5분간 혼합하는 1차 혼합단계와, 상기 1차 혼합 단계의 혼합이 완료된 혼합기 내에 대두유 2 내지 6 중량부를 첨가하여 2 내지 4분간 혼합하는 2차 혼합단계와, 상기 제 2 혼합단계의 혼합이 완료된 혼합기 내에 양파 8 내지 10 중량부, 대파 4 내지 6 중량부, 무말랭이 2 내지 4 중량부, 마늘 1 내지 2 중량부 및 생강 0.2 내지 0.4 중량부를 첨가하여 1 내지 3분간 혼합 하는 3차 혼합단계와, 상기 3차 혼합단계의 혼합이 종료된 혼합기 내에 상기 코팅단계에서 코팅이 완료된 밥 23 내지 27 중량부 및 참기름 0.7 내지 1 중량부를 첨가하여 1 내지 3분간 혼합하여 최종적으로 만두속을 완성하는 4차 혼합단계와, 소맥분 16 내지 20 중량부, KMU-2 2 내지 4 중량부, 정제염 0.1 내지 0.3 중량부, 유화 제 0.1 내지 0.3 중량부, 찹쌀가루 0.05 내지 0.1 중량부, 강황분말 0.01 내지 0.03 중량부 및 정제수를 혼합기에 넣고 혼합한 다음 만두피를 제조하는 만두피 제조단계와, 상기 4차 혼합단계에서 완성된 만두속과 상기 만두피 제조단계에서 제조된 만두피를 성형기 내에 투입하여 만두를 성형하는 성형단계와, 상기 성형단계에서 성형 처리된 만두를 증숙하는 증숙단계와, 상지 증숙단계에서 증숙 처리된 만두를 방냉 후 급속동결하는 동결 단계와, 상기 동결단계에서 동결 처리된 만두를 포장하는 포장단계로 이루어진 것으로, 만두속과 만두피에 각각 항산화 효과가 있는 카레분말과 강황분말이 첨가되어 있어 건강증진에 도움이 되도록 하고 있다.As another example, a method for manufacturing rice dumplings containing chicken and curry, published in Patent Publication No. 10-2012-0097737, has been proposed, which includes a cooking step of cooking soaked rice to make 20 to 30 parts by weight of rice, and the cooking step. A coating step of putting cooked rice in a mixer and coating it by adding 0.3 to 0.7 parts by weight of vegetable frying oil, 20 to 30 parts by weight of beef, 2 to 4 parts by weight of pork, 0.7 to 1.5 parts by weight of chicken stock powder, and 0.5 parts by weight of refined sugar. to 1 part by weight, 0.1 to 0.3 parts by weight of nucleic acid, 0.1 to 0.3 parts by weight of curry powder, and 0.5 to 1.5 parts by weight of pepper into a mixer and mixed for 3 to 5 minutes, and mixing of the first mixing step. A second mixing step of adding 2 to 6 parts by weight of soybean oil into the completed mixer and mixing for 2 to 4 minutes, and adding 8 to 10 parts by weight of onions, 4 to 6 parts by weight of green onions, and 2 dried radish into the mixer in which the mixing of the second mixing step is completed. A third mixing step of adding to 4 parts by weight, 1 to 2 parts by weight of garlic, and 0.2 to 0.4 parts by weight of ginger and mixing for 1 to 3 minutes, and coating in the coating step in the mixer after the mixing of the 3rd mixing step is completed. A fourth mixing step of adding 23 to 27 parts by weight of finished rice and 0.7 to 1 part by weight of sesame oil and mixing for 1 to 3 minutes to finally complete the dumpling filling, and 16 to 20 parts by weight of wheat flour and 2 to 4 parts by weight of KMU-2. , 0.1 to 0.3 parts by weight of refined salt, 0.1 to 0.3 parts by weight of emulsifier, 0.05 to 0.1 parts by weight of glutinous rice flour, 0.01 to 0.03 parts by weight of turmeric powder and purified water are placed in a mixer and mixed, and then a dumpling skin manufacturing step of producing dumpling skin, A molding step in which the dumpling filling completed in the 4th mixing step and the dumpling skin prepared in the dumpling skin manufacturing step are put into a molding machine to form dumplings, a steaming step in which the dumplings molded in the molding step are steamed, and an upper limb steaming step. It consists of a freezing step of rapidly freezing the steamed dumplings after cooling them, and a packaging step of packaging the frozen dumplings in the freezing step. Curry powder and turmeric powder, which have antioxidant effects, are added to the dumpling filling and dumpling skin, respectively. It is intended to help promote health.
그러나, 종래 기술의 경우 밥만두의 밋밋한 맛에 의해 술안주로 활용할 수 없을 뿐만 아니라, 증숙된 쌀을 이용함에 따라 쌀이 익혀지는 시간이 지연되어 성형된 밥만두를 찌는 시간이 더디게 됨은 물론 만두피 속에 넣어진 만두소의 쌀이 제대로 익혀지지 않는 문제점이 있다.However, in the case of the prior art, not only can rice dumplings not be used as a side dish for drinks due to their bland taste, but also, as steamed rice is used, the cooking time of the rice is delayed, which slows down the steaming time of the formed rice dumplings. There is a problem with the rice in Jin dumpling filling not being cooked properly.
또한, 만두를 제조하는 공정이 복잡하기 때문에 밥만두의 제조시간이 크게 길어지게 되고 이에 따라 밥만두의 제조성이 크게 떨어지는 문제점이 있다.In addition, because the process of manufacturing dumplings is complicated, the manufacturing time of rice dumplings becomes significantly longer, which causes a problem in that the manufacturability of rice dumplings is greatly reduced.
본 발명은 콩깻묵을 이용하여 만들어진 인조고기를 잘게 썰어 만두소로 넣어줌에 따라 만두를 씹을 때의 식감을 더하여 주고, 돼지고기나 소고기 등 육류를 사용하지 않기 때문에 제조단가를 크게 절감할 수 있으며, 쌀밥을 이용하여 한 끼 식사가 가능함은 물론 포만감을 줄 수 있으며, 소스를 발라서 제공되기 때문에 양념장 등 별도의 찍어먹는 소스가 필요치 않을 뿐만 아니라, 술안주로도 활용할 수 있는 인조고기를 이용한 밥만두 제조방법을 제공함에 그 목적이 있다.The present invention adds the texture of chewing dumplings by chopping up artificial meat made using soybean seed cake and adding it to the dumpling filling, and because it does not use meat such as pork or beef, the manufacturing cost can be greatly reduced, and rice Not only can you make a meal by using it, but it can also give you a feeling of fullness. Since it is served with sauce, there is no need for a separate dipping sauce such as seasoning sauce. In addition, a method of making rice dumplings using artificial meat that can be used as a side dish for drinks is also available. The purpose is to provide.
상기 목적을 달성하기 위한 수단으로 본 발명인 인조고기를 이용한 밥만두 제조방법은, 만두피를 제조하는 만두피제조공정과, 만두소를 제조하는 만두소제조공정 및 소스제조공정을 포함하는 밥만두 제조방법에 있어서, 만두피제조공정은, 중온의 물 700ml에 밀가루 1kg과 소금 5g을 넣어준 후 반죽하여 반죽물을 구비하고, 상기 반죽물을 3℃ ~ 5℃ 온도로 3 ~ 5시간 숙성한 다음, 숙성된 반죽물을 0.5mm ~ 1mm 의 두께를 갖도록 얇게 펼친후 원형으로 성형하여 이루어지고, 만두소제조공정은, 잘게 썰은 인조고기 500g, 풋고추 10g, 쪽파 10g, 소금 20g ~ 30g, 쌀밥 1kg, 양파 100g, 기름 100g을 준비하는 만두소재료준비단계와; 상기 만두소재료준비단계에 의해 준비된 기름 100g을 팬에 두른 후, 양파 100g을 넣어 1차 볶아주고, 잘게 썰은 인조고기 500g을 넣어 2차 볶아준 다음, 쌀밥 1kg을 넣고 볶아준 후, 풋고추 10g과 쪽파 10g 및 소금 20g ~ 30g을 넣어 볶아주는 만두소제조단계로 이루어진다.As a means to achieve the above object, the method of manufacturing rice dumplings using artificial meat according to the present invention includes a dumpling skin manufacturing process for manufacturing dumpling skin, a dumpling filling manufacturing process for manufacturing dumpling filling, and a sauce manufacturing process. In the rice dumpling manufacturing method, In the dumpling skin manufacturing process, 1kg of flour and 5g of salt are added to 700ml of water at medium temperature, kneaded to prepare the dough, aged for 3 to 5 hours at a temperature of 3℃ to 5℃, and then aged for 3 to 5 hours. It is made by spreading it thinly to a thickness of 0.5mm to 1mm and then forming it into a circular shape. The dumpling filling manufacturing process involves mixing 500g of finely chopped artificial meat, 10g of green pepper, 10g of chives, 20g to 30g of salt, 1kg of rice, 100g of onion, and 100g of oil. A preparation step of preparing dumpling ingredients; Put 100g of oil prepared in the dumpling material preparation step in a pan, add 100g of onions and fry for the first time, add 500g of finely chopped artificial meat and fry for the second time, add 1kg of rice and fry, then add 10g of green pepper and chives. It consists of the dumpling filling manufacturing step of adding 10g and 20g to 30g of salt and frying them.
나아가, 상기 만두소제조공정에 의해 제조된 만두소를 상기 만두피제조공정에 의해 원형으로 성형된 만두피에 넣어 밥만두를 성형하되, 만두피 7g ~ 9g에 만두소 9g ~ 12g을 넣어 밥만두를 성형하여 이루어진다.Furthermore, the dumpling filling produced by the dumpling filling manufacturing process is put into the dumpling skin formed into a circle by the dumpling skin manufacturing process to form rice dumplings, and the rice dumplings are formed by adding 9 g to 12 g of dumpling filling to 7 g to 9 g of dumpling skin.
나아가 소스제조공정은, 고춧가루 100g, 설탕 80g, 간장 한 큰술, 기름 100g, 양파 100g, 물 400ml ~ 500ml, 소금을 준비하는 소스재료준비단계와; 상기 소스재료준비단계에 의해 준비된 고춧가루 100g과 물 400ml ~ 500ml를 달구어진 팬에 넣어 끓이되 중간불로 끓인 후, 간장 한 큰술과 소금 및 설탕을 팬에 넣어 센불로 끓여 1차 소스를 제조하는 소스끓임단계와; 달구어진 팬에 기름 100g을 두른 후 양파 100g을 넣어 볶아준 다음, 상기 소스끓임단계에 의해 끓여진 1차 소스를 부워 준 후, 식혀 발라먹는 소스를 제조하는 소스제조단계로 이루어진다.Furthermore, the sauce manufacturing process includes a sauce material preparation step of preparing 100g of red pepper powder, 80g of sugar, a tablespoon of soy sauce, 100g of oil, 100g of onion, 400ml to 500ml of water, and salt; A sauce prepared by boiling 100g of red pepper powder and 400ml ~ 500ml of water prepared in the sauce material preparation step above in a heated pan over medium heat, then adding a tablespoon of soy sauce, salt, and sugar to the pan and boiling over high heat to prepare the primary sauce. A boiling step; The sauce preparation step consists of putting 100g of oil in a heated pan, adding 100g of onions and frying them, pouring the primary sauce boiled in the sauce boiling step, cooling it, and producing a sauce to eat.
나아가, 상기 만두소제조공정에 의해 제조된 만두소를 상기 만두피제조공정에 의해 제조된 만두피에 넣어 밥만두를 성형한 후, 성형된 밥만두를 쪄서 익힌 다음, 익혀진 밥만두 표면에 상기 소스제조공정에 의해 제조된 소스를 발라 먹거나 또는 익혀진 밥만두를 다시 기름에 구워낸 후 상기 소스제조공정에 의해 제조된 소스를 발라먹는 밥만두시식단계가 구비된다.Furthermore, the dumpling filling prepared by the dumpling filling manufacturing process is put into the dumpling skin prepared by the dumpling skin manufacturing process to form rice dumplings, the formed rice dumplings are steamed and cooked, and then the surface of the cooked rice dumplings is subjected to the sauce manufacturing process. A rice dumpling tasting step is provided in which the rice dumplings are eaten by spreading the sauce prepared through the process, or the cooked rice dumplings are grilled again in oil and then the rice dumplings are eaten by spreading the sauce prepared by the sauce manufacturing process.
본 발명은 인조고기와 쌀밥을 같이 볶아주어 만두소를 제조함에 따라 씹을때의 식감을 크게 향상시키고 포만감에 의해 한 끼 식사대용으로 충분하며, 인조고기와 쌀밥을 볶아준 후 만두소를 제조하기 때문에, 밥만두의 만두소가 익혀지는 시간을 줄일 수 있어 밥만두의 제조시간을 크게 단축시킬 수 있음은 물론, 생산성과 제조성을 크게 향상시킬 수 있으며, 익혀진 밥만두의 표면에 발라먹는 소스를 제공함에 따라 양념간장 등 밥만두를 찍어 먹는 별도의 소스가 필요치 않으며, 제공되는 소스의 매콤한 맛에 의해 술안주로 활용할 수 있을 뿐만 아니라, 고춧가루의 잡내를 제거하여 입에 넣고 씹었을 때 고춧가루의 잡내에 의해 미감이 저하되는 것을 방지할 수 있다.The present invention produces dumpling filling by frying artificial meat and rice together, which greatly improves the chewing texture and is sufficient as a meal replacement due to the feeling of fullness. Since the dumpling filling is produced after frying artificial meat and rice, rice By reducing the cooking time of the dumpling filling, the production time of rice dumplings can be greatly shortened, as well as greatly improving productivity and manufacturability. By providing a sauce that can be spread on the surface of cooked rice dumplings, it can be seasoned. There is no need for a separate sauce such as soy sauce for dipping rice dumplings. The spicy taste of the sauce provided not only makes it possible to use it as a side dish for drinks, but also removes the unpleasant smell of red pepper powder, so when you put it in your mouth and chew it, the unpleasant smell of red pepper powder reduces the taste. You can prevent it from happening.
도 1은 본 발명인 인조고기를 이용한 밥만두 제조방법의 전체 공정을 나타낸 공정도이다.
도 2는 본 발명인 인조고기를 이용한 밥만두 제조방법의 만두소제조공정을 나타낸 공정도이다.
도 3은 본 발명인 인조고기를 이용한 밥만두 제조방법의 소스제조공정을 나타낸 공정도이다.
도 4는 본 발명인 인조고기를 이용한 밥만두 제조방법에 의해 제조된 밥만두 표면에 소스가 발라진 상태의 도면대용 사진이다.Figure 1 is a process diagram showing the entire process of the rice dumpling manufacturing method using artificial meat of the present invention.
Figure 2 is a process diagram showing the dumpling filling manufacturing process of the rice dumpling manufacturing method using artificial meat of the present invention.
Figure 3 is a process diagram showing the sauce manufacturing process of the rice dumpling manufacturing method using artificial meat of the present invention.
Figure 4 is a photograph showing the sauce spread on the surface of rice dumplings produced by the method of manufacturing rice dumplings using artificial meat according to the present invention.
이하, 상기 목적외에 본 발명의 다른 목적 및 특징들은 첨부 도면을 참조한 실시예에 대한 설명을 통하여 명백히 드러나게 될 것이다.Hereinafter, other purposes and features of the present invention in addition to the above purposes will be clearly revealed through the description of the embodiments with reference to the accompanying drawings.
다르게 정의되지 않는 한, 기술적이거나 과학적인 용어를 포함해서 여기서 사용되는 모든 용어들은 본 발명이 속하는 기술분야에서 통상의 지식을 가진 자에 의해 일반적으로 이해되는 것과 동일한 의미를 가지고 있다. 일반적으로 사용되는 사전에 정의되어 있는 것과 같은 용어들은 관련 기술의 문맥상 가지는 의미와 일치하는 의미를 가진 것으로 해석되어야 하며, 본 출원에서 명백하게 정의하지 않는 한, 이상적이거나 과도하게 형식적인 의미로 해석되지 않는다.Unless otherwise defined, all terms used herein, including technical or scientific terms, have the same meaning as generally understood by a person of ordinary skill in the technical field to which the present invention pertains. Terms defined in commonly used dictionaries should be interpreted as having a meaning consistent with the meaning in the context of the related technology, and should not be interpreted in an ideal or excessively formal sense unless explicitly defined in the present application. No.
이하에서는, 본 발명의 실시예에 따른 인조고기를 이용한 밥만두 제조방법을 첨부된 도면을 참고하여 좀 더 구체적으로 설명한다.Hereinafter, the method of manufacturing rice dumplings using artificial meat according to an embodiment of the present invention will be described in more detail with reference to the attached drawings.
도시된 바와 같이 본 발명은, 만두피를 제조하는 만두피제조공정과, 만두소를 제조하는 만두소제조공정 및 소스제조공정을 포함하는 밥만두 제조방법에 관한 것이다.As shown, the present invention relates to a rice dumpling manufacturing method including a dumpling skin manufacturing process for manufacturing dumpling skin, a dumpling filling manufacturing process for manufacturing dumpling filling, and a sauce manufacturing process.
본 발명의 만두피제조공정(S1)은, 중온의 물 700ml에 밀가루 1kg과 소금 5g을 넣어준 후 반죽하여 반죽물을 구비하고, 상기 반죽물을 3℃ ~ 5℃ 온도로 3 ~ 5시간 숙성한 다음, 숙성된 반죽물을 0.5mm ~ 1mm 의 두께를 갖도록 얇게 펼친후 원형으로 성형하여 이루어진다.The dumpling skin manufacturing process (S1) of the present invention involves adding 1 kg of flour and 5 g of salt to 700 ml of medium-temperature water, kneading the dough, and maturing the dough for 3 to 5 hours at a temperature of 3°C to 5°C. Next, the aged dough is spread thinly to a thickness of 0.5 mm to 1 mm and then molded into a circular shape.
상기 중온의 물의 온도는 26℃ ~ 31℃ 의 중온의 온도로, 이와 같이 중온의 온도를 갖는 물 700ml를 이용하여 반죽을 하는 이유는, 만두피의 쫄깃함과 찰짐을 더하여 밥만두를 씹었을 때 식감을 향상시키기 위함이다.The temperature of the medium temperature water is 26°C to 31°C. The reason for kneading the dough using 700 ml of water with a medium temperature is to add the chewiness and stickiness of the dumpling skin to improve the texture when chewing the rice dumplings. It is to improve.
또한, 반죽물을 0.5mm ~ 1mm의 얇은 두께로 펼쳐 만두피를 제조하는 이유는, 만두피의 두께가 0.5mm 이하일 경우에는 만두소를 넣어 밥만두를 성형할 때 만두피가 찢어지는 것을 방지하기 위함이며, 만두피의 두께가 1mm 이상일 경우에는 성형된 밥만두를 쪘을 때 만두피의 익힘 시간이 지연되는 것을 방지하기 위함이다.In addition, the reason for making the dumpling skin by spreading the dough to a thin thickness of 0.5mm to 1mm is to prevent the dumpling skin from tearing when forming rice dumplings with dumpling filling if the thickness of the dumpling skin is less than 0.5mm. If the thickness is more than 1mm, this is to prevent the cooking time of the dumpling skin from being delayed when the molded rice dumplings are steamed.
본 발명의 만두소제조공정(S2)은, 잘게 썰은 인조고기 500g, 풋고추 10g, 쪽파 10g, 소금 20g ~ 30g, 쌀밥 1kg, 양파 100g, 기름 100g을 준비하는 만두소재료준비단계(S21)와, 상기 만두소재료준비단계에 의해 준비된 기름 100g을 팬에 두른 후, 양파 100g을 넣어 1차 볶아주고, 잘게 썰은 인조고기 500g을 넣어 2차 볶아준 다음, 쌀밥 1kg을 넣고 볶아준 후, 풋고추 10g과 쪽파 10g 및 소금 20g ~ 30g을 넣어 볶아주는 만두소제조단계(S22)로 이루어진다.The dumpling filling manufacturing process (S2) of the present invention includes a dumpling filling material preparation step (S21) of preparing 500g of finely chopped artificial meat, 10g of green pepper, 10g of chives, 20g to 30g of salt, 1kg of rice, 100g of onion, and 100g of oil, and the dumpling filling Put 100g of oil prepared in the ingredient preparation step in a pan, add 100g of onions and fry for the first time, add 500g of finely chopped artificial meat and fry for the second time, add 1kg of rice and fry, then add 10g of green pepper, 10g of chives and It consists of a dumpling filling manufacturing step (S22) in which 20g to 30g of salt is added and stir-fried.
본 발명의 인조고기는, 콩깻묵을 롤러로 압착하여 얇게 밀어낸 것으로, 콩깻묵을 이용하여 만들기 때문에 단백질이 풍부함은 물론, 돼지고기나 소고기 등 육류를 만두소에 포함하지 않아도 필요한 단백질을 얻을 수 있어 다이어트 대용식사로 활용할 수 있으며, 이 때 본 발명의 인조고기는 0.3mm ~ 0.5mm 의 두께로 잘게 썰어주는 것이 바람직하며, 이는 입안에 넣고 씹었을 때 씹혀짐이 용이하도록 하고 식감을 향상시키기 위함이다.The artificial meat of the present invention is made by pressing soybean seed cake into a thin layer by pressing it with a roller. Since it is made using soybean seed cake, it is not only rich in protein, but also can obtain the necessary protein without including meat such as pork or beef in the dumpling filling, making it a diet substitute. It can be used as a meat grinder, and at this time, it is preferable to cut the artificial meat of the present invention into pieces with a thickness of 0.3 mm to 0.5 mm, in order to make it easier to chew and improve the texture when chewed in the mouth.
또한, 상기 인조고기 500g을 먼저 볶은 후 쌀밥 1kg을 볶아주는 이유는, 익혀진 쌀밥보다 인조고기를 먼저 볶아 인조고기가 익혀지도록 하기 위함이며, 인조고기 500g을 기름 100g이 둘러진 팬에 양파 100g을 넣어 1차 볶아준 후, 인조고기 500g 을 볶아줌에 따라, 양파기름이 인조고기에 그대로 코팅되어 인조고기의 풍미를 더하여 줌은 물론, 콩깻뭇으로 만들어진 인조고기의 콩내를 제거할 수 있다.In addition, the reason for frying 500g of artificial meat first and then frying 1kg of rice is to fry the artificial meat before the cooked rice so that the artificial meat is cooked. Place 500g of artificial meat and 100g of onion in a pan surrounded by 100g of oil. After the first stir-fry, 500g of artificial meat is stir-fried. As the onion oil is coated on the artificial meat, it not only adds to the flavor of the artificial meat, but also removes the soy smell of artificial meat made from soybean sesame seeds.
이와 같이 상기 만두소제조공정(S2)에 의해 제조된 만두소를 상기 만두피제조공정(S1)에 의해 원형으로 성형된 만두피에 넣어 밥만두를 성형하되, 만두피 7g ~ 9g에 만두소 9 ~ 12g을 넣어 밥만두를 성형하면 된다.In this way, the dumpling filling manufactured by the dumpling filling manufacturing process (S2) is put into the dumpling skin formed into a circle by the dumpling skin manufacturing process (S1) to form rice dumplings, and 9 to 12 g of dumpling filling is added to 7 g to 9 g of dumpling skin to make rice dumplings. Just mold it.
이와 같이 성형된 밥만두를 찌거나 튀기거나 구워준 후, 소스를 밥만두의 표면에 발라먹으면 되는 것으로, 본 발명의 소스제조공정(S3)은, 고춧가루 100g, 설탕 80g, 간장 한 큰술, 기름 100g, 양파 100g, 물 400ml ~ 500ml, 소금을 준비하는 소스재료준비단계(S31)와, 상기 소스재료준비단계(S31)에 의해 준비된 고춧가루 100g과 물 400ml ~ 500ml를 달구어진 팬에 넣어 끓이되 중간불로 끓인 후, 간장 한 큰술과 소금 및 설탕을 팬에 넣어 센불로 끓여 1차 소스를 제조하는 소스끓임단계(S32)와, 달구어진 팬에 기름 100g을 두른 후 양파 100g을 넣어 볶아준 다음, 상기 소스끓임단계(S32)에 의해 끓여진 1차 소스를 부워 볶아준 후, 식혀 발라먹는 소스를 제조하는 소스제조단계(S33)로 이루어진다.After steaming, frying, or baking the rice dumplings formed in this way, the sauce can be spread on the surface of the rice dumplings and eaten. The sauce manufacturing process (S3) of the present invention involves 100 g of red pepper powder, 80 g of sugar, a tablespoon of soy sauce, and 100 g of oil. , 100 g of onion, 400 ml to 500 ml of water, and salt in the sauce material preparation step (S31), and 100 g of red pepper powder and 400 ml to 500 ml of water prepared in the sauce material preparation step (S31) in a heated pan and boiled. After boiling over heat, put a tablespoon of soy sauce, salt and sugar in a pan and boil over high heat to prepare the first sauce (S32), pour 100g of oil into the heated pan, add 100g of onions and fry, and then fry. The first sauce boiled in the sauce boiling step (S32) is poured and stir-fried, then cooled and a sauce production step (S33) is performed to prepare the sauce to be spread.
상기 소스제조공정(S3)에서의 고춧가루는, 물을 끓여 발생되는 김을 이용하여 찐 후, 10℃ ~ 15℃ 온도로 10일 자연 숙성하여 고춧가루의 잡내를 제거한다.The red pepper powder in the sauce manufacturing process (S3) is steamed using steam generated by boiling water, and then naturally aged for 10 days at a temperature of 10°C to 15°C to remove the odor of the red pepper powder.
이에 따라, 소스가 표면에 발라진 밥만두를 먹을 때 고춧가루의 잡내에 의해 밥만두의 풍미가 방해받는 것을 해결할 수 있다.Accordingly, when eating rice dumplings with sauce spread on the surface, it is possible to solve the problem of the flavor of the rice dumplings being disturbed by the odor of red pepper powder.
또한, 소스끓임단계(S32)에 의해 센불로 끓여 1차 소스를 제조한 후, 제조된 1차 소스를 양파100g이 볶아진 팬에 넣어 볶아 식혀주기 때문에, 소스의 풍미를 더할 수 있다.In addition, after preparing the primary sauce by boiling it over high heat in the sauce boiling step (S32), the prepared primary sauce is placed in a pan with 100 g of sautéed onions, stir-fried, and cooled, thereby adding to the flavor of the sauce.
본 발명은, 상기 만두소제조공정(S2)에 의해 제조된 만두소를 상기 만두피제조공정(S1)에 의해 제조된 만두피에 넣어 밥만두를 성형한 후, 성형된 밥만두를 쪄서 익힌 다음, 익혀진 밥만두 표면에 상기 소스제조공정(S3)에 의해 제조된 소스를 발라 먹거나 또는 익혀진 밥만두를 다시 기름에 구워낸 후 상기 소스제조공정(S3)에 의해 제조된 소스를 발라먹는 밥만두시식단계(S4)가 구비된다.In the present invention, the dumpling filling prepared by the dumpling filling manufacturing process (S2) is put into the dumpling skin prepared by the dumpling skin manufacturing process (S1) to form rice dumplings, the formed rice dumplings are steamed and cooked, and then the cooked rice is cooked. Rice dumpling tasting step (S4) of applying the sauce prepared by the sauce manufacturing process (S3) to the surface of the dumpling or eating the cooked rice dumplings by baking them again in oil and then applying the sauce prepared by the sauce manufacturing process (S3) ) is provided.
이 때, 밥만두를 시식하는 소비자의 기호에 따라 소스제조공정(S3)에 의해 제조된 소스의 바르는 양을 달리할 수 있다.At this time, the amount of sauce produced through the sauce manufacturing process (S3) applied can be varied depending on the preference of the consumer tasting the rice dumplings.
이와 같이 이루어진 본 발명은, 밥만두 표면에 소스가 발라진 상태로 소비자에게 제공됨에 따라, 소비자들로 하여금 별도의 양념간장 등 찍어먹는 소스를 별도로 구비하지 않아도 되어, 즉시 밥만두를 시식할 수 있어 시식에 따른 편의성을 크게 향상시킬 수 있다.The present invention achieved in this way is provided to consumers with the sauce spread on the surface of the rice dumplings, allowing consumers to taste the rice dumplings immediately without having to provide a separate dipping sauce such as seasoned soy sauce. Convenience can be greatly improved.
또한, 소스재료준비단계(S31)의 고춧가루에 의해 매콤한 맛을 더할 수 있어 한끼 식사는 물론 술안주로 활용할 수 있다.In addition, the spicy taste can be added by the red pepper powder in the sauce material preparation step (S31), so it can be used as a meal as well as a drink snack.
상기 [표 1]과 [표 2]는 본원발명에 의해 만들어진 밥만두를 성인 30명에게 시식하여 식감과 맛을 평가한 것으로, 쫄깃하고 씹는 맛이 있으며 감칠맛과 매콤한 것을 알 수 있다.[Table 1] and [Table 2] above evaluate the texture and taste of the rice dumplings made according to the present invention by tasting them with 30 adults, and it can be seen that they are chewy, chewy, savory, and spicy.
이와 같이 본원발명은, 밥만두의 식감과 풍미는 물론 맛을 크게 향상시킬 수 있을 뿐만 아니라, 육류를 전혀 사용하지 않기 때문에 제조단가를 크게 절감할 수 있으며, 한 끼 식사대용은 물론 술안주로 활용이 가능하고, 필요한 단백질 공급이 가능하여 다이어트 식사로 충분히 활용할 수 있다.In this way, the present invention can not only greatly improve the texture and flavor of rice dumplings, but also significantly reduce manufacturing costs because it does not use meat at all, and can be used as a meal replacement as well as a drink snack. It is possible and provides the necessary protein, so it can be fully used as a diet meal.
이상과 같이 본 발명에서는 구체적인 구성 요소 등과 같은 특정 사항들과 한정된 실시예 및 도면에 의해 설명되었으나 이는 본 발명의 보다 전반적인 이해를 돕기 위해서 제공된 것일 뿐, 본 발명은 상기의 실시예에 한정되는 것은 아니며 본 발명이 속하는 기술분야에서 통상적인 지식을 가진 자라면 이러한 기재로부터 다양한 수정 및 변형이 가능하다.As described above, the present invention has been described with specific details such as specific components and limited embodiments and drawings, but this is only provided to facilitate a more general understanding of the present invention, and the present invention is not limited to the above embodiments. Various modifications and variations can be made from this description by those skilled in the art to which the present invention pertains.
따라서, 본 발명의 사상은 설명된 실시예에 국한되어 정해져서는 아니 되며, 후술하는 청구범위뿐 아니라 이 청구범위와 균등하거나 등가적 변형이 있는 모든 것들은 본 발명 사상의 범주에 속한다고 할 것이다.Accordingly, the spirit of the present invention should not be limited to the described embodiments, and all claims that are equivalent or equivalent to the claims as well as the following claims fall within the scope of the present invention.
S1 : 만두피제조공정
S2 : 만두소제조공정
S3 : 소스제조공정
S4 : 밥만두시식단계
S21 : 만두소재료준비단계
S22 : 만두소제조단계
S31 : 소스재료준비단계
S32 : 소스끓임단계
S33 : 소스제조단계S1: Dumpling skin manufacturing process S2: Dumpling filling manufacturing process
S3: Sauce manufacturing process S4: Rice dumpling tasting stage
S21: Dumpling filling material preparation step S22: Dumpling filling manufacturing step
S31: Sauce material preparation step S32: Sauce boiling step
S33: Sauce manufacturing step
Claims (5)
만두피제조공정(S1)은,
중온의 물 700ml에 밀가루 1kg과 소금 5g을 넣어준 후 반죽하여 반죽물을 구비하고, 상기 반죽물을 3℃ ~ 5℃ 온도로 3 ~ 5시간 숙성한 다음, 숙성된 반죽물을 0.5mm ~ 1mm 의 두께를 갖도록 얇게 펼친후 원형으로 성형하여 이루어지고,
만두소제조공정(S2)은,
잘게 썰은 인조고기 500g, 풋고추 10g, 쪽파 10g, 소금 20g ~ 30g, 쌀밥 1kg, 양파 100g, 기름 100g을 준비하는 만두소재료준비단계(S21)와;
상기 만두소재료준비단계에 의해 준비된 기름 100g을 팬에 두른 후, 양파 100g을 넣어 1차 볶아주고, 잘게 썰은 인조고기 500g을 넣어 2차 볶아준 다음, 쌀밥 1kg을 넣고 볶아준 후, 풋고추 10g과 쪽파 10g 및 소금 20g ~ 30g을 넣어 볶아주는 만두소제조단계(S22)로 이루어지는 것을 특징으로 하는 인조고기를 이용한 밥만두 제조방법.In the rice dumpling manufacturing method including a dumpling skin manufacturing process for manufacturing dumpling skin, a dumpling filling manufacturing process for manufacturing dumpling filling, and a sauce manufacturing process,
The dumpling skin manufacturing process (S1) is,
Add 1 kg of flour and 5 g of salt to 700 ml of medium-temperature water, knead the dough to prepare the dough, age the dough at a temperature of 3°C to 5°C for 3 to 5 hours, and then knead the matured dough to a thickness of 0.5 mm to 1 mm. It is made by spreading it thinly to have a thickness of and then molding it into a circle.
The dumpling filling manufacturing process (S2) is,
A dumpling ingredient preparation step (S21) of preparing 500g of finely chopped artificial meat, 10g of green pepper, 10g of chives, 20g to 30g of salt, 1kg of rice, 100g of onion, and 100g of oil;
Put 100g of oil prepared in the dumpling material preparation step in a pan, add 100g of onions and fry for the first time, add 500g of finely chopped artificial meat and fry for the second time, add 1kg of rice and fry, then add 10g of green pepper and chives. A rice dumpling manufacturing method using artificial meat, characterized in that it consists of a dumpling filling manufacturing step (S22) of frying 10g and 20g ~ 30g of salt.
상기 만두소제조공정(S2)에 의해 제조된 만두소를 상기 만두피제조공정(S1)에 의해 원형으로 성형된 만두피에 넣어 밥만두를 성형하되, 만두피 7g ~ 9g에 만두소 9 ~ 12g을 넣어 밥만두를 성형하여 이루어지는 것을 특징으로 하는 인조고기를 이용한 밥만두 제조방법.According to paragraph 1,
The dumpling filling manufactured by the dumpling filling manufacturing process (S2) is put into the dumpling skin formed into a circle by the dumpling skin manufacturing process (S1) to form rice dumplings, and 9 to 12 g of dumpling filling is added to 7 g to 9 g of dumpling skin to form rice dumplings. A method of manufacturing rice dumplings using artificial meat, characterized in that it is made by:
소스제조공정(S3)은,
고춧가루 100g, 설탕 80g, 간장 한 큰술, 기름 100g, 양파 100g, 물 400ml ~ 500ml, 소금을 준비하는 소스재료준비단계(S31)와;
상기 소스재료준비단계(S31)에 의해 준비된 고춧가루 100g과 물 400ml ~ 500ml를 달구어진 팬에 넣어 끓이되 중간불로 끓인 후, 간장 한 큰술과 소금 및 설탕을 팬에 넣어 센불로 끓여 1차 소스를 제조하는 소스끓임단계(S32)와;
달구어진 팬에 기름 100g을 두른 후 양파 100g을 넣어 볶아준 다음, 상기 소스끓임단계(S32)에 의해 끓여진 1차 소스를 부워 볶아준 후, 식혀 발라먹는 소스를 제조하는 소스제조단계(S33)로 이루어지는 것을 특징으로 하는 인조고기를 이용한 밥만두 제조방법.According to paragraph 1,
The sauce manufacturing process (S3) is,
Sauce material preparation step (S31) of preparing 100g of red pepper powder, 80g of sugar, 1 tablespoon of soy sauce, 100g of oil, 100g of onion, 400ml ~ 500ml of water, and salt;
Boil 100g of red pepper powder and 400ml to 500ml of water prepared in the sauce material preparation step (S31) in a heated pan over medium heat, then add a tablespoon of soy sauce, salt and sugar to the pan and boil over high heat to make the primary sauce. A sauce boiling step (S32) for manufacturing;
Put 100g of oil in a heated pan, add 100g of onions and fry them, then pour in the primary sauce boiled in the sauce boiling step (S32), fry it, cool it, and prepare a sauce to spread (S33). A method of manufacturing rice dumplings using artificial meat, characterized in that it consists of:
상기 소스제조공정(S3)에서의 고춧가루는,
물을 끓여 발생되는 김을 이용하여 찐 후, 10℃ ~ 15℃ 온도로 10일 자연 숙성하여 고춧가루의 잡내를 제거하도록 이루어지는 것을 특징으로 하는 인조고기를 이용한 밥만두 제조방법.According to paragraph 3,
Red pepper powder in the sauce manufacturing process (S3),
A method of manufacturing rice dumplings using artificial meat, characterized in that it is steamed using steam generated by boiling water, and then naturally aged for 10 days at a temperature of 10°C to 15°C to remove the odor of red pepper powder.
상기 만두소제조공정(S2)에 의해 제조된 만두소를 상기 만두피제조공정(S1)에 의해 제조된 만두피에 넣어 밥만두를 성형한 후, 성형된 밥만두를 쪄서 익힌 다음, 익혀진 밥만두 표면에 상기 소스제조공정(S3)에 의해 제조된 소스를 발라 먹거나 또는 익혀진 밥만두를 다시 기름에 구워낸 후 상기 소스제조공정(S3)에 의해 제조된 소스를 발라먹는 밥만두시식단계(S4)가 구비되는 것을 특징으로 하는 인조고기를 이용한 밥만두 제조방법.According to paragraph 1,
The dumpling filling prepared by the dumpling filling manufacturing process (S2) is put into the dumpling skin prepared by the dumpling skin manufacturing process (S1) to form rice dumplings, the formed rice dumplings are steamed and cooked, and then the surface of the cooked rice dumplings is covered with the above ingredients. A rice dumpling tasting step (S4) is provided in which the sauce prepared by the sauce manufacturing process (S3) is applied or eaten, or the cooked rice dumplings are grilled again in oil and then the sauce prepared by the sauce manufacturing process (S3) is applied and eaten. A method of manufacturing rice dumplings using artificial meat, characterized by:
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| KR20120097737A (en) | 2011-02-25 | 2012-09-05 | 강진군 | Manufscturing method of rice bun containing chicken and curry |
| KR101716446B1 (en) | 2015-07-02 | 2017-03-17 | 주식회사 지엠에프 | Method for making dumplings using dried rice and dumplings thereof |
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| KR20120097737A (en) | 2011-02-25 | 2012-09-05 | 강진군 | Manufscturing method of rice bun containing chicken and curry |
| KR101716446B1 (en) | 2015-07-02 | 2017-03-17 | 주식회사 지엠에프 | Method for making dumplings using dried rice and dumplings thereof |
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