KR100798389B1 - Diet functional red pepper dumpling with enhanced taste and its manufacturing method - Google Patents

Abstract

A method for preparing a dietary dumpling filling, and a dietary dumpling filling prepared by the method are provided to improve the taste of a dumpling filling by sweet taste and hot taste and to enhance dietary effect. A method for preparing a dietary dumpling filling comprises the steps of removing the seed of pepper and slicing it by a thickness of 1-2 mm with a chopper provided with a rotating blade; pulverizing soybean protein concentrate by a thickness of 3-5 mm with a chopper provided with a rotating blade; pulverizing the pork lard by a thickness of 0.5-1 mm with a chopper provided with a rotating blade; injecting 5-20 parts by weight of pork red meat, 5-20 parts by weight of Chinese cabbage, 3-10 parts by weight of Welsh onion, and 5-20 parts by weight of onion into a hopper to pulverize them by a thickness of 3 mm with a hopper provided with a rotating blade; and injecting 5-40 parts by weight of the pulverized pepper, 5-30 parts by weight of the pulverized soybean protein concentrate, 3-8 parts by weight of the pulverized pork lard, 0.5-2 parts by weight of seasoning, 0.2-1 parts by weight of black pepper, 0.5-2 parts by weight of sesame oil and 0.5-2 parts by weight of sesame into the hopper, adding 1-5 parts by weight of warm water of 30-40 deg.C, and rotating it with 150-300 rpm for 3-5 min for homogenization.

Description

A dietary attractive pepper mandoo core and method of preparation for the same

1 is a photograph showing the novel pepper dumplings of the present invention.

The present invention relates to a novel diet functional red pepper dumplings and a method for manufacturing the same, and more particularly, to provide a dumpling composition containing a red pepper mill containing a large amount of natural capsaicin components and dumplings prepared using the same.

Dumplings are kneaded, sliced buckwheat flour or flour, boiled with boiled beef or fried in oil. Originally originated in China, it was the Goryeo Dynasty when it first came to Korea. Dumplings come in many different shells and beef ingredients, recipes, and shapes. Depending on the ingredients of the shell, wheat, dumplings, buckwheat dumplings, etc. can be divided into beef, beef, pork, chicken, pheasant, kimchi, host, cucumber, onion, pumpkin, mushroom, tofu and vermicelli. . According to the recipe, the dumplings are grilled in an oiled frying pan, the dumpling soup is made by boiling the dumplings in hot soup, the steamed dumplings are steamed and eaten without broth, and the number of noodles is put in a chilled soup. It is filled with ear dumplings, round dumplings, gyoza dumplings in the shape of sea cucumbers, dumpling dumplings in the shape of a triangular shape, spoon-like disease, pomegranate-like pomegranate, and small dumplings worth walnuts. It can be divided into Taiwanese dumplings and so on. In Korea, dumplings were originally eaten on the ground, but today they boil and eat a lot.

Conventional methods for making dumplings in Korea Patent Registration No. 10-0515814, squid, cuttlefish, octopus, squash, squid, octopus, sea cucumbers, seafood, clams, donjuk, clams, seashells, mussels and shellfish seafood, shrimp And seafood dumplings comprising a seafood dumpling material consisting of shellfish, crab, lobster and seaweed of kelp, seaweed, and green seaweed, 37% by weight of dried squid cut in Korea Patent Publication No. 1999-030450 Disclosed is a composition in the dumplings (also known as shotang), characterized in that consisting of 37% by weight of powder, 7% by weight of baking powder, 3% by weight of red pepper powder, 3% by weight of udon soup, and 13% by weight of other seasonings. 10-2004-0001168 In dumplings made by filling dumplings in dumpling skins, dumplings are characterized in that the dumpling skin comprises 65 parts by weight or more of fish meat.

However, until now, there has never been disclosed any dumpling stuffed with red pepper crushed powder and added to diet functionality while enjoying a sweet and spicy taste at the same time.

In view of the above, the present inventors prepared a dumpling composition by adding red pepper powder containing a large amount of natural capsaicin to prepare a dumpling composition using the same, and by examining its sensory evaluation and dietary functionality, the first taste was sweet but the end taste was Spicy sweet and spicy can be enjoyed at the same time to improve the taste as well as to provide dietary functionality and completed the present invention.

Therefore, an object of the present invention is to prepare a dumplings composition by adding a pepper mill containing a large amount of natural capsaicin to make dumplings using the same to improve the various functional tastes at the same time diet with a new taste enhanced diet The present invention provides a method for preparing functional dumplings.

In order to achieve the above object, the present invention was achieved by preparing a dumpling composition by adding red pepper powder containing a large amount of natural capsaicin and preparing dumplings using the same, and then investigating its sensory evaluation and diet functionality.

Hereinafter, the configuration of the present invention.

The present invention provides a novel diet functional pepper dumpling beef with enhanced taste and a method of manufacturing the same.

The diet functional red pepper dumplings of the present invention can be prepared by adding red pepper grits containing a large amount of natural capsaicin as a material for dumplings.

The dumplings prepared using the dumpling composition using a red pepper powder containing a large amount of natural capsaicin of the present invention are sweet when first put into the mouth, but the end taste is for preventing volatilization of the capsaicin component to keep the spicy flavor slowly coming in. Pork scaffolding portion is added as the inclusion material.

In the red pepper dumpling composition prepared by the method of the present invention, red pepper grits should be finely removed and chopped red pepper seeds, which should be pretreated to give the sweet and spicy taste of capsaicin, which is a spicy ingredient contained in red pepper, evenly chewed when eating dumplings. It acts on mitochondria, a cytoplasmic substance in human intestinal tissue cells, thereby promoting the breakdown of body fat and inhibiting body fat accumulation, thereby improving the dietary function of the human body.

In the present invention, the pepper is sliced with a chopper equipped with a rotary blade with a thickness of 1-2 mm and uniformly feels the sweet taste and the spicy taste at the surface cells at the tip of the tongue in the end, thereby achieving the standardization and uniformity of the dumpling taste of the present invention. .

In addition, the red pepper of the material of the red pepper dumplings of the present invention is characterized by providing dumplings having a more uniform and more standardized sweet and pungent ingredients by removing red pepper seeds.

The use of the material of the red pepper seed without the red pepper seed as the material of the dumpling composition of the present invention constitutes a distinctive feature from the conventional or known dumpling composition.

On the other hand, the pork for the dumpling cow of the present invention uses a lean meat portion, and as the fat of animal fat, only the scaffold portion of pork should be prepared and used separately.

As such, the separate use of the lean meat portion and the scaffold portion of the pork constitute a feature of the present invention to be different from the conventional or known dumpling composition.

Conventional conventional dumplings are not usually included pork (Domestic Patent No. 10-538261), or meat dumplings are used to finely chop chopped pork lean meat or lean meat chopped, and similar meat dumplings composition is a Korean patent Known from 10-664736.

Another feature of red pepper dumplings of the present invention is to use the scaffold portion of pork as an animal fat substitute to achieve the effect of encapsulating the sliced pepper cutting well and preventing the volatilization of capsaicin, which is a spicy ingredient during steaming dumplings.

Soy protein that is another feature of the red pepper dumpling composition of the present invention is used to crush the cured protein part by grinding the soybean called water, the grinding particle size is most preferably 3-5mm thick.

This soy protein grind is used to provide a soft chewing taste and vegetable protein while giving the meat chewing taste in addition to pork lean meat when the dumpling cow is chewed in the mouth.

Manchurian dumplings of the red pepper dumplings 5 to 40 parts by weight of red pepper mill, 5 to 20 parts by weight of pork lean meat, 3 to 8 parts by weight of pork scaffold, 5 to 20 parts by weight of Chinese cabbage, 3 to 10 parts by weight of leek, 5 to 20 parts of onion Parts, soybean protein 5-30 parts by weight, MSG 0.5-1 parts by weight, again 0.5-2 parts by weight, pepper 0.2-1 parts by weight, sesame oil 0.5-2 parts by weight, sesame seeds 0.5-2 parts by weight and 30-40 ℃ It is characterized by consisting of 1 to 5 parts by weight of hot water.

In the present invention, the red pepper powder has a dietary function of the human body when it is 5 parts by weight or more, and contains less than 5 parts by weight of the diet, the diet is not exhibited. have.

In the present invention, in order to further improve the taste and diet functionality of the red pepper mill, the mixing ratio with the pig scaffold, which is an inclusion material, should be constant. Preferably, the red pepper mill 5 to 40 parts by weight: the pig scaffold is 3 to 8 parts by weight, but more preferable. 30-40 parts by weight of red pepper grinds: 3 to 5 parts by weight of pig scaffolding is good.

In the present invention, the hot pepper dumpling composition is characterized in that the hot water of 30 ~ 40 ℃ must be used when grinding and blending each material, because the pig scaffold can be mixed with each other most preferably.

In addition, since the functional beauty is preferable in the blending ratio of each material as described above, the blending ratio should be maintained.

Considering both diet functionality and sensuality, the most optimal red pepper dumpling blending ratio of the present invention is red pepper mill 30 parts by weight, pork lean meat 12 parts by weight, pig scaffolding 5 parts by weight, cabbage 15 parts by weight, leek 5 parts by weight, onion 10 weight 15 parts by weight of soy protein, 0.7 parts by weight of MSG, again 1.3 parts by weight, 0.5 parts by weight of pepper, 1 part by weight of sesame oil, 1.5 parts by weight of sesame seeds and 3 parts by weight of hot water.

The production, storage and distribution method of red pepper dumpling of the present invention consists of the following steps.

Step 1: red pepper dumplings For composition Ingredients  Preparation

Prepare pork lean meat, soy protein, MSG, sashimi, pepper, sesame oil, sesame seeds, and remove red pepper seeds and slice into choppers with rotating blades 1 ~ 2 mm thick, and pig scaffolds with choppers equipped with rotary blades Finely ground to a thickness of 0.5 ~ 1mm, cabbage, leek, onion washed with water to dry.

Second step: Mixer blending stage

The composition for the red pepper dumplings of the present invention prepared in the first step is put into a hopper to homogenize at the same time without grinding the circular shape, instead of the conventional bark method, a rotating blade is mounted and the chopper is operated by a motor. Crush and mix evenly.

In this way, the vegetables are not barked, and thus the characteristics of the vegetables are maintained. As a result, the texture of the vegetables is intact. The rotation speed of the rotary knife of the chopper rotating by the rotation of the motor in the hopper is 150 to 300 rpm and the rotation time is 3 to 5 minutes, which is most preferable for maintaining the circular shape of vegetables and homogeneous mixing of ingredients.

At this time, unlike the conventional or known method for manufacturing dumplings, hot water of 30-40 ° C. is added to the dumpling material instead of cold water.

In this way, the hot water is mixed and homogenized so that the finely ground material of the pig scaffold is more evenly blended with each material.

Phase 3: Refrigerated Storage Stage

The pepper manduso of the present invention homogenized in the above step is refrigerated at 1 ~ 2 ℃ does not freeze the intracellular binding water in the food for mass production.

As the refrigeration time elapses in the refrigerator, the free water in the vegetable is eluted by the salt in the food, thereby degrading the taste and quality of the dumplings. Therefore, care should be taken to maintain the refrigeration temperature so that the free water of such food is not eluted.

When the refrigeration temperature of the dumpling cow of the present invention is 30 ° C or higher, the bound water in the food tissue cells is easily eluted by salt, and the quality of the whole dumpling cow is lowered. At a temperature lower than 1 ° C, the free water freezes to make the dumpling using the dumpling cow of the present invention. When cooked and steamed after eating, the texture of the dumplings is significantly lowered, which is not good.

Refrigerating and storing the dumplings products of the present invention in this manner has a feature that can significantly extend the shelf life of dumplings products.

In addition, since the binding water possessed by the vegetable tissue cells is prevented from freezing, the original taste of the dumpling stuffing material of the present invention can be maintained as it is, and the lean meat of the pig has the effect of maintaining its original taste.

Step 4: Refrigeration Distribution Stage

When the red pepper dumplings of the present invention refrigerated in the commercial distribution in the market must be packed with a special film of the cup sealer to prevent the outside air infiltration and at the same time to send the air inside the fan to reduce the quality of the red pepper dumplings of the present invention or Corruption should be prevented.

Through the following examples will be described in detail the present invention. These examples are intended to illustrate the present invention in more detail, and the scope of the present invention is not limited by these examples.

Example  : Preparation of red pepper dumplings with different blending ratio and red pepper dumplings using the same

The pepper was ground to 1 mm in thickness by using a chopper equipped with a rotary blade after removing the seed. Soy protein was ground to a thickness of 5 mm using a chopper equipped with a rotary blade. Porcine scaffolds were also ground to a thickness of 1 mm using a chopper equipped with a rotary blade. In accordance with the mixing ratio of Table 1, the pork lean meat, Chinese cabbage, leek, onion into each hopper using a chopper (rotator) equipped with a rotary blade pulverized to 3mm thickness and the pulverized pepper mill, soy protein on the hopper And pig scaffolding and MSG, sashimi, pepper, sesame oil, sesame seeds and added 35 ℃ hot water and rotated for 3 minutes at 300 rpm mixed homogenized to prepare the present invention dumpling dumpling composition.

Pepper dumpling beef ingredients division Pepper Crush Pork lean Pig scaffolding cabbage Green onion onion Soy Protein MSG Again pepper Sesame oil Sesame hot water Example 1 3 15 5 15 5 10 15 0.7 1.3 0.5 One 1.5 3 Example 2 5 15 5 15 5 10 15 0.7 1.3 0.5 One 1.5 3 Example 3 30 15 5 15 5 10 15 0.7 1.3 0.5 One 1.5 3 Example 4 40 15 5 15 5 10 15 0.7 1.3 0.5 One 1.5 3 Example 5 45 15 5 15 5 10 15 0.7 1.3 0.5 One 1.5 3 Example 6 30 5 5 15 5 10 15 0.7 1.3 0.5 One 1.5 3 Example 7 30 20 5 15 5 10 15 0.7 1.3 0.5 One 1.5 3 Example 8 30 15 3 15 5 10 15 0.7 1.3 0.5 One 1.5 3 Example 9 30 15 8 15 5 10 15 0.7 1.3 0.5 One 1.5 3 Example 10 30 15 5 5 5 10 15 0.7 1.3 0.5 One 1.5 3 Example 11 30 15 5 20 5 10 15 0.7 1.3 0.5 One 1.5 3 Example 12 30 15 5 15 3 10 15 0.7 1.3 0.5 One 1.5 3 Example 13 30 15 5 15 10 10 15 0.7 1.3 0.5 One 1.5 3 Example 14 30 15 5 15 5 5 15 0.7 1.3 0.5 One 1.5 3 Example 15 30 15 5 15 5 20 15 0.7 1.3 0.5 One 1.5 3 Example 16 30 15 5 15 5 10 5 0.7 1.3 0.5 One 1.5 3 Example 17 30 15 5 15 5 10 30 0.7 1.3 0.5 One 1.5 3 Example 18 30 15 5 15 5 10 15 0.5 1.3 0.5 One 1.5 3 Example 19 30 15 5 15 5 10 15 One 1.3 0.5 One 1.5 3 Example 20 30 15 5 15 5 10 15 0.7 0.5 0.5 One 1.5 3 Example 21 30 15 5 15 5 10 15 0.7 2 0.5 One 1.5 3 Example 22 30 15 5 15 5 10 15 0.7 1.3 0.2 One 1.5 3 Example 23 30 15 5 15 5 10 15 0.7 1.3 One One 1.5 3 Example 24 30 15 5 15 5 10 15 0.7 1.3 0.5 0.5 1.5 3 Example 25 30 15 5 15 5 10 15 0.7 1.3 0.5 2 1.5 3 Example 26 30 15 5 15 5 10 15 0.7 1.3 0.5 One 0.5 3 Example 27 30 15 5 15 5 10 15 0.7 1.3 0.5 One 2 3

Red pepper dumplings were prepared by wrapping each red pepper dumpling composition prepared at the compounding ratio as described above in 10 g units and filling the dumpling skin.

Comparative example  One: Chili powder  Dumplings that do not contain and manufacturing dumplings using the same

15 parts by weight of pork lean, 5 parts by weight of pig scaffolding, 15 parts by weight of Chinese cabbage, 5 parts by weight of leek, 10 parts by weight of onions and 15 parts by weight of soy protein are prepared with a knife, and then 0.7 parts by weight of MSG, again 1.3 parts by weight, and pepper 0.5 by weight. 1 part by weight of sesame oil, 1.5 parts by weight of sesame oil and 3 parts by weight of hot water at 35 ° C. were added and mixed to prepare a dumpling beef. The thickness of the pig scaffolding is 1mm, the thickness of the pork lean meat, Chinese cabbage, leek and onion is 3mm, soybean protein thickness is 5mm.

Dumplings were prepared by wrapping the dumpling stuffing composition prepared in the above-described blending ratio in 10 g units and filling the dumpling skin.

Comparative example  2: Preparation of dumplings without pig scaffolding and dumplings using the same

30 parts by weight of red pepper powder, 15 parts by weight of pork lean meat, 15 parts by weight of Chinese cabbage, 5 parts by weight of leek, 10 parts by weight of onion and 15 parts by weight of soy protein are prepared by chopping with a knife, and then 0.7 parts by weight of MSG, again 1.3 parts by weight of pepper 0.5 parts by weight, 1 part by weight of sesame oil, 1.5 parts by weight of sesame seeds and 3 parts by weight of hot water at 35 ℃ was mixed to prepare a dumpling cow. The thickness of the pepper grind 1mm, pork lean meat, cabbage, leek and onion thickness of 3mm, soybean protein thickness of 5mm.

Dumplings were prepared by wrapping the dumpling stuffing composition prepared in the above-described blending ratio in 10 g units and filling the dumpling skin.

Comparative example  3: Preparation of dumplings without hot water and dumplings using the same

30 parts by weight of red pepper grinding, 15 parts by weight of pork lean meat, 5 parts by weight of pig scaffolding, 15 parts by weight of Chinese cabbage, 5 parts by weight of leeks, 10 parts by weight of onions and 15 parts by weight of soy protein are prepared by chopping with a knife. Again, 1.3 parts by weight, pepper 0.5 parts by weight, 1 part by weight of sesame oil and 1.5 parts by weight of sesame seeds were mixed and prepared. The thickness of the red pepper crushing is 1mm, the thickness of the pig scaffolding is 1mm, the thickness of the pork lean meat, cabbage, leek and onion is 3mm, soybean protein thickness is 5mm.

Dumplings were prepared by wrapping the dumpling stuffing composition prepared in the above-described blending ratio in 10 g units and filling the dumpling skin.

Experimental Example  1: Sensory Evaluation of Red Pepper Dumplings of the Present Invention

Each dumpling prepared in Examples and Comparative Examples and commercial dumplings (manufactured by Company C) were steamed into steamed dumplings in a steamer and then subjected to sensory evaluation for dumplings.

The sensory test was performed by randomly extracting 10 men and women aged 20 to 50 years to obtain a nine-point grading system (9 = best; 8 = very good; 7 = usually good) for taste, taste, color, and texture. Good; 6 = Slightly good; 5 = Not good or hate; 4 = Slightly disliked; 3 = Normal dislikes; 2 = Very disliked; 1 = Most disliked; The average value was calculated | required. The evaluation results are shown in Table 2 below.

Sensory evaluation results division incense flavor color Texture Comprehensive Preference Comparative Example 1 3.2 3.1 4.5 3.9 3.68 Comparative Example 2 3.8 4.2 3.9 3.7 3.90 Comparative Example 3 5.2 5.6 4.6 3.5 4.73 Example 1 5.3 4.9 5.8 5.3 5.33 Example 2 5.9 5.2 5.9 5.4 5.60 Example 3 9.8 9.7 9.5 9.7 9.68 Example 4 9.4 9.5 9.6 9.7 9.55 Example 5 7.9 8.1 9.0 9.5 8.63 Example 6 7.6 7.6 8.9 8.1 8.05 Example 7 9.5 9.5 9.6 9.5 9.53 Example 8 8.2 9.1 9.5 9.2 9.00 Example 9 6.9 7.6 7.4 7.0 7.35 Example 10 8.0 7.6 7.9 7.0 7.63 Example 11 8.2 7.9 8.5 8.9 8.38 Example 12 8.0 8.5 8.0 8.6 8.28 Example 13 7.5 7.9 8.0 8.6 8.00 Example 14 7.9 8.1 7.8 8.2 8.00 Example 15 6.9 6.7 6.5 8.0 7.03 Example 16 5.6 5.9 6.0 4.9 5.60 Example 17 8.2 8.3 6.4 8.6 7.88 Example 18 8.6 8.9 8.4 8.8 8.68 Example 19 8.0 8.1 8.3 8.9 8.33 Example 20 7.9 7.6 8.2 8.6 8.08 Example 21 8.3 6.9 8.4 8.6 8.05 Example 22 8.6 8.7 8.6 8.5 8.60 Example 23 6.8 6.9 7.9 8.4 7.50 Example 24 7.6 8.6 8.0 8.6 8.20 Example 25 8.0 8.3 8.4 8.7 8.35 Example 26 8.3 8.6 8.6 8.0 8.38 Example 27 8.8 9.2 9.5 9.4 9.23 Commercial product 7.6 6.4 8.6 5.0 6.90

Through the results of Table 2, it can be seen that the pepper dumpling of the present invention is excellent in terms of sensory function, and in particular, when the ratio of pepper mill and pork scaffold is 30-40 parts by weight: 3-5 parts by weight, most of the respondents first enter the mouth. It was evaluated as having a refreshing taste without feeling at all because it had a sweet but slowly spicy taste. In addition, the present invention pepper dumplings prepared by grinding and mixing at a time in a chopper equipped with a rotary blade rather than chopped with a knife, each of the ingredients in the mouth chewy crisp and juicy and vegetable juice is properly soaked and umami In addition, it was found to be significantly superior in terms of texture compared to commercially available products.

Experimental Example  2: investigation of weight loss effect of red pepper dumpling of the present invention

The weight loss effect of the dumplings of Example 3 (see FIG. 1) and the dumplings of Comparative Examples 1 to 2, which were investigated as having the optimum functional beauty in Experimental Example 1, were investigated.

First, a total of three groups of experimental groups were set up with six groups of three men and women aged 20 to 50 years, divided into administration group I, administration group II, and administration group III, and the initial weight of each administration group was measured.

Then, the men and women of each administration group classified as described above were eaten in the same diet for 7 days in the same diet, but lunch was made in the form of steamed dumplings of Example 3 and Comparative Examples 1 to 2 at a time (15 dumplings per person) Composition 150g) In the injection port I, the dumplings of Example 3 of the present invention, the injection dumplings of Comparative Example 1 were injected into the injection port II, and the dumplings of Comparative Example 2 were taken into the injection port III.

The daily recommended calorie was 2500 kcal for men and 2000 kcal for women, considering that the diet was set to 800 kcal for breakfast and evening, and 660 kcal for girls and morning. In addition, no food other than the prescribed diet was to be consumed at all.

On the eighth day after the start of the experiment, the final weight was measured on an empty stomach. As a result, as can be seen through Tables 3 to 5, the weight of the red pepper dumpling was significantly reduced when the present invention was ingested.

Weight loss effect of red pepper dumplings of the present invention division Initial weight (kg) Final weight (kg) Weight loss (kg) % Reduction Dosage I Woman1 53.2 52.4 0.8 1.50 Woman2 71.4 69.9 1.5 2.10 Girl3 56.7 55.8 0.9 1.59 Man 1 71.0 69.4 1.6 2.25 Man2 89.5 87.2 2.3 2.57 Man3 65.8 64.1 1.7 2.58 Note 1. The reduction rate is calculated as (weight loss / initial weight) × 100.

Weight Loss Effect of Dumplings of Comparative Example 1 division Initial weight (kg) Final weight (kg) Weight loss (kg) % Reduction Dosage II Girl4 59.2 59.1 0.1 0.17 Girl5 69.8 69.6 0.2 0.29 Woman6 52.5 52.6 -0.1 -0.19 Man4 76.8 76.6 0.2 0.26 Man5 80.4 80.0 0.4 0.50 Man6 64.2 64.0 0.2 0.31 Note 1. The reduction rate is calculated as (weight loss / initial weight) × 100.

Weight Loss Effect of Dumplings of Comparative Example 2 division Initial weight (kg) Final weight (kg) Weight loss (kg) % Reduction Dosage III Woman7 60.2 59.7 0.5 0.83 Woman8 49.2 48.8 0.4 0.81 Woman9 70.3 69.6 0.7 1.00 Man7 71.4 70.7 0.7 0.98 Male8 87.3 86.5 0.8 0.92 Men9 63.8 63.5 0.3 0.47 Note 1. The reduction rate is calculated as (weight loss / initial weight) × 100.

Through the above results, it can be seen that the present invention dumplings containing both red pepper grits and pork scaffold have a remarkable effect on weight loss, and through this, red pepper grits are added with the pig scaffold at an appropriate blending ratio. It was confirmed that the weight loss effect that the water can give synergistically.

As described above, the functional diet pepper dumplings of the present invention as described through the above examples and a method of manufacturing the same by adding a red pepper mill and a pig scaffold containing a large amount of natural capsaicin in an appropriate ratio, the first taste is sweet but the end taste is spicy It is possible to enjoy the sweet and spicy taste at the same time, not only to enhance the taste, but also to absorb the capsaicin contained in the pepper, so it has an excellent effect to provide pepper dumpling beef with a dietary function of the human body and its manufacturing method. It is a very useful invention.

Claims (3)

Removing the seeds of the pepper and slicing with a chopper equipped with a rotary blade to a thickness of 1 ~ 2mm; Grinding soy protein to a thickness of 3 to 5 mm using a chopper equipped with a rotary blade; Grinding the pig scaffold to a thickness of 0.5 to 1 mm with a chopper equipped with a rotary blade; 5 to 20 parts by weight of pork lean, 5 to 20 parts by weight of Chinese cabbage, 3 to 10 parts by weight of leek, and 5 to 20 parts by weight of onion, respectively, are put into a hopper and crushed to a thickness of 3 mm using a chopper equipped with a rotary blade. step; And 5 to 40 parts by weight of the ground red pepper powder, 5 to 30 parts by weight of soy protein and 3 to 8 parts by weight of pig scaffolding and 0.5 to 1 parts by weight, again 0.5 to 2 parts by weight, pepper 0.2 to 1 parts by weight 0.5 to 2 parts by weight of sesame oil and 0.5 to 2 parts by weight of sesame seeds and added to 1 to 5 parts by weight of hot water of 30 to 40 ℃ by rotating for 3 to 5 minutes at 150 to 300 rpm, characterized in that the step of mixing and homogenizing Manufacturing method of red pepper dumpling beef. The red pepper dumpling composition for a diet prepared by the manufacturing method of claim 1, wherein the taste is enhanced. Dietary red pepper dumplings for improving the taste produced by wrapping the dumplings composition of claim 2 wrapped in dumpling skin.

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