KR102599891B1 - Composition for forming dumpling wing and frozen dumpling using the same, method for manufacturing the frozen dumpling - Google Patents

Abstract

Disclosed are a composition for forming pleats of a dumpling, frozen dumplings using the same, and a method of preparing the frozen dumplings. The composition comprises flour, cooking oil, an emulsifier, and water. In addition, the frozen dumplings are prepared by placing one or more heat-treated dumplings on the composition for forming pleats of a dumpling, and then freezing the composition for forming pleats of a dumpling and the dumplings together. The frozen dumplings can be cooked by simply applying heat without adding oil in a frying pan so as to form pleats of the dumplings. According to the present invention, it is possible to simultaneously provide a crispy yet juicy texture.

Description

Composition for forming dumpling wings, frozen dumplings using the same, and method of manufacturing the frozen dumplings {COMPOSITION FOR FORMING DUMPLING WING AND FROZEN DUMPLING USING THE SAME, METHOD FOR MANUFACTURING THE FROZEN DUMPLING}

The present disclosure discloses a composition for forming dumpling wings, frozen dumplings using the same, and a method for manufacturing the frozen dumplings.

Dumplings are foods made by making dumpling skin with flour or buckwheat flour dough, adding dumpling filling mixed with meat, tofu, kimchi, etc., and steaming or frying it. Frozen dumplings, made by wrapping dumpling filling with minced meat and vegetables in dumpling skin and steaming, are a very popular product because they can be eaten conveniently and quickly at home. Recently, Binghwa dumplings (also called ‘snowflake dumplings’), which are not only aesthetically pleasing but also have a crispy exterior and moist texture on the inside, are popular among consumers.

Binghwa dumplings are a dish in which frozen dumplings are placed in a frying pan, poured with water mixed with starch or flour, and fried until crispy. A wing-shaped decoration is formed around the fried side of the dumplings, providing a crispy texture. However, when you put oil in a frying pan and pour water mixed with starch to form dumpling wings, there was a disadvantage in that the starch had a sticky texture and over time, it became hard rather than crispy. In addition, when pouring water mixed with flour to form dumpling wings, they had a crispy texture, but the texture varied depending on the amount of oil, so there was a disadvantage that the amount of oil could not be accurately adjusted every time.

KR 10-2022-0047416 A

In one aspect, the purpose of the present disclosure is to provide a composition for forming dumpling wings.

In another aspect, the purpose of the present disclosure is to provide frozen dumplings using the composition for forming dumpling wings.

In another aspect, the present disclosure aims to provide a method for producing the frozen dumplings.

In one aspect, the present disclosure provides a composition for forming dumpling wings, comprising flour, cooking oil, emulsifier, and water.

In an exemplary embodiment, the flour may be cake flour.

In one exemplary embodiment, the emulsifier may be sodium caseinate.

In an exemplary embodiment, the flour, cooking oil, emulsifier, and water are 4 to 6% by weight, 8 to 12% by weight, 0.5 to 1.2% by weight, and 80.8 to 87.5% by weight, respectively, based on the total weight of the composition for forming dumpling wings. It may be a mixture of .

In another aspect, the present disclosure provides frozen dumplings in which one or more heat-treated dumplings are placed on the composition for forming dumpling wings, and the composition for forming dumpling wings and the dumplings are frozen together.

In an exemplary embodiment, the one or more heat-treated dumplings are formed from dumpling skin containing grain flour, salt, emulsified fat, and water, and the grain flour, salt, emulsified fat, and water are each 65 to 65% based on the total weight of the dumpling skin composition. It may be mixed at 75% by weight, 0.4 to 0.7% by weight, 0.2 to 0.5% by weight, and 23.8 to 34.4% by weight.

In an exemplary embodiment, the grain flour may be composed of strong wheat flour and wet glutinous rice flour.

In another aspect, the present disclosure is a method for producing the frozen dumplings, comprising: (1) mixing grain flour, salt, emulsified fat, and water to produce dumpling skin; (2) manufacturing dumpling filling, then adding the filling to the dumpling skin prepared in step (1) to produce dumplings, and steaming them in a steamer to produce heat-treated dumplings; (3) preparing a composition for forming dumpling wings containing flour, cooking oil, emulsifier and water; and (4) pouring the composition for forming dumpling wings prepared in step (3) into a mold for making dumplings, placing one or more heat-treated dumplings prepared in step (2) above, and then combining the composition for forming dumpling wings with the dumplings. A method for manufacturing frozen dumplings is provided, including the step of freezing together.

In one aspect, the technology disclosed in the present disclosure has the effect of providing a composition for forming dumpling wings.

In another aspect, the technology disclosed in the present disclosure has the effect of providing frozen dumplings using the composition for forming dumpling wings.

In another aspect, the technology disclosed in the present disclosure has the effect of providing a method for producing the frozen dumplings.

Figure 1 shows a photograph of ice dumplings manufactured according to one embodiment.
Figure 2 shows a photograph of ice dumplings manufactured according to one embodiment.
Figure 3 shows a photograph of ice dumplings prepared according to a comparative example.
Figure 4 shows a photograph of ice dumplings manufactured according to a comparative example.
Figure 5 shows a photograph of ice dumplings prepared according to a comparative example.
Figure 6 shows a photograph of ice dumplings prepared according to a comparative example.
Figure 7 shows a photograph of ice dumplings prepared according to a comparative example.

Hereinafter, the present disclosure will be described in detail.

In one aspect, the present disclosure provides a composition for forming dumpling wings, comprising flour, cooking oil, emulsifier, and water.

As used herein, the composition for forming dumpling wings refers to a composition that is adjacent to the dumpling on the bottom surface of the dumpling on which the dumpling is placed and forms a wing surrounding the bottom surface of the dumpling. The composition for forming dumpling wings includes dumplings and dumplings. It connects dumplings to each other by forming wings between them. Therefore, the composition for forming dumpling wings can connect a plurality of dumplings to provide a dumpling in which the plurality of dumplings are integrated. For example, a dumpling made up of multiple dumplings lined up at regular intervals looks like an ice flower, so it is called ice flower dumpling or snow flower dumpling.

In an exemplary embodiment, the flour may preferably be soft flour in order to form net-shaped dumpling wings and provide a crispy texture. The composition for forming dumpling wings according to the present disclosure is effective in forming dumpling wings that provide a savory taste and crispy texture by using cake flour together with sodium caseinate. In an exemplary embodiment, the soft flour may have a gluten content of 10% by weight or less, preferably 3 to 8% by weight, or 5 to 8% by weight.

The cooking oil can be used without limitation as long as it is used to make food, and may be, for example, one or more selected from the group consisting of corn oil, canola oil, grape seed oil, avocado oil, olive oil, sesame oil, soybean oil, and sunflower seed oil.

The emulsifier is a substance that helps mix immiscible water and oil. In an exemplary embodiment, it may be preferable that the emulsifier is sodium caseinate in order to form net-shaped dumpling wings and provide a crispy texture.

In an exemplary embodiment, the flour, cooking oil, emulsifier, and water are 4 to 6% by weight, 8 to 12% by weight, 0.5 to 1.2% by weight, and 80.8 to 87.5% by weight, respectively, based on the total weight of the composition for forming dumpling wings. It may be a mixture of .

In another exemplary embodiment, the flour, cooking oil, emulsifier, and water are used in an amount of 4 to 5% by weight, 9 to 10% by weight, 0.85 to 0.95% by weight, and 84 to 85% by weight, respectively, based on the total weight of the composition for forming dumpling wings. It may be mixed by %.

In an exemplary embodiment, the flour and cooking oil are mixed at a weight ratio of 1:1.8 to 2.2, 1:1.9 to 2.1, or 1:2 to form net-shaped dumpling wings and provide a crispy texture. It may be desirable.

In another aspect, the present disclosure provides frozen dumplings in which one or more heat-treated dumplings are placed on the composition for forming dumpling wings, and the composition for forming dumpling wings and the dumplings are frozen together.

Frozen dumplings according to the present disclosure have the advantage that dumpling wings are formed only by cooking by applying heat without adding oil to a frying pan, and that frozen dumplings that have both a crispy texture and a moist texture can be easily eaten. The composition for forming dumpling wings provides a crispy texture when heated, so that the bottom of the dumpling is crispy and the top is moist.

In an exemplary embodiment, the one or more heat-treated dumplings may be formed from dumpling skin containing grain flour, salt, emulsified fat, and water.

Water and oil cannot mix because they have different surface tensions. When an emulsifier is used to disperse oil in water, the hydrophilic group of the emulsifier dissolves in water and the hydrophobic group dissolves in oil, resulting in a combination of water and oil. This O/W liquid state in which water particles surround oil particles is called emulsified oil.

In an exemplary embodiment, the grain flour, salt, emulsified fat, and water are mixed in an amount of 65 to 75% by weight, 0.4 to 0.7% by weight, 0.2 to 0.5% by weight, and 23.8 to 34.4% by weight, respectively, based on the total weight of the dumpling skin composition. It may have happened.

In another exemplary embodiment, the grain flour, salt, emulsified fat, and water are respectively 71 to 72% by weight, 0.55 to 0.65% by weight, 0.35 to 0.45% by weight, and 27 to 28% by weight based on the total weight of the dumpling skin composition. It may be a mixture.

The grain flour refers to powder made by grinding or grinding grain, and examples include wheat flour, rice flour, glutinous rice flour, corn flour, barley flour, soybean flour, and red bean flour.

In an exemplary embodiment, the grain flour may preferably be made of strong wheat flour and wet glutinous rice powder to harmonize the appearance and texture with the dumpling wings formed from the composition for forming dumpling wings.

In an exemplary embodiment, the bread flour and wet glutinous rice flour may be mixed at a weight ratio of 12 to 14:1, a weight ratio of 12 to 13:1, or a weight ratio of 13 to 14:1.

In another aspect, the present disclosure is a method for producing the frozen dumplings, comprising: (1) mixing grain flour, salt, emulsified fat, and water to produce dumpling skin; (2) manufacturing dumpling filling, then adding the filling to the dumpling skin prepared in step (1) to produce dumplings, and steaming them in a steamer to produce heat-treated dumplings; (3) preparing a composition for forming dumpling wings containing flour, cooking oil, emulsifier and water; and (4) pouring the composition for forming dumpling wings prepared in step (3) into a mold for making dumplings, placing one or more heat-treated dumplings prepared in step (2) above, and then combining the composition for forming dumpling wings with the dumplings. A method for manufacturing frozen dumplings is provided, including the step of freezing together.

The mixture of ingredients for the dumpling filling may include vegetables, meat, kimchi, tofu, and glass noodles, which are generally used in dumpling filling. The manufacturing of the dumpling filling can be performed by appropriately chopping or slicing various ingredients and mixing them. It can be performed by a method widely known in the art and is not particularly limited.

Frozen dumplings according to the present disclosure can be manufactured by placing frozen dumplings in a frying pan and heat-treating them, thereby producing frozen dumplings (or snowflake dumplings). The frozen dumplings can be made into frozen dumplings (or snow dumplings) only by heat treatment without adding additional oil, and the heat-treated composition for forming dumpling wings has the effect of providing a crispy texture with a light and cheerful feel. Accordingly, the bottom is crispy and the top is moist, allowing you to feel the texture of fried and steamed dumplings at the same time.

Hereinafter, the present disclosure will be described in more detail through examples. It will be apparent to those skilled in the art that these examples are solely for illustrating the present disclosure, and that the scope of the present disclosure should not be construed as limited by these examples.

Experimental Example 1. Preparation of composition for forming dumpling wings

A composition for forming dumpling wings was prepared by mixing each component in the mixing ratio shown in Table 1 below. The mixture was placed in a bowl, mixed for 1 minute using a high-speed mixer, and used to prepare frozen dumplings below.

composition Example 1 Comparative Example 1 Comparative example 2 Comparative Example 3 Comparative Example 4 Comparative Example 5 Weight (g) ratio(%) Weight (g) ratio(%) Weight (g) ratio(%) Weight (g) ratio(%) Weight (g) ratio(%) Weight (g) ratio(%) flour
(weak flour) 5.0 4.7 5.0 5.3 5.0 4.8 5.0 4.7 5.0 4.7 5.0 4.7 cooking oil 10.0 9.4 - - 10.0 9.5 10.0 9.4 10.0 9.4 10.0 9.4 emulsifier Sodium caseinate 1.0 0.9 - - - - - - - - - - Glycerin fatty acid
ester - - - - - - 1.0 0.9 - - - - Soy lecithin - - - - - - - - 1.0 0.9 - - polysorbate - - - - - - - - - - 1.0 0.9 Purified water 90.0 84.9 90.0 94.7 90.0 85.7 90.0 84.9 90.0 84.9 90.0 84.9 Sum 106.0 100.0 95.0 100.0 105.0 100.0 106.0 100.0 106.0 100.0 106.0 100.0

Experimental Example 2. Manufacturing dumpling skin

Dumpling skin dough was prepared by mixing each component in the mixing ratio shown in Table 2 below. The mixture was put into the kneader and kneaded in 2 layers for 5 minutes, then the dough was scraped together and kneaded in 2 layers again for 5 minutes. The dough obtained in the above step was passed through the rolling mill twice to form a dough bag, which was sealed to prevent air from entering and aged at room temperature for 1 hour. The aged dough was rolled with a multi-stage roller to form a sheet with a thickness of 0.7 mm, and then the dumpling skin was manufactured using a circular cutter with a diameter of 85 mm. The prepared dumpling skin was frozen at -18°C for 24 hours, thawed at room temperature before forming the dumplings, and used to manufacture the dumplings below.

division Weight (g) ratio(%) Flour (B for heavy-duty baking) 744.0 66.7 Wet glutinous rice powder 56.0 5.0 refined salt 6.4 0.6 Emulsified oil (sweet oil S) 4.8 0.4 Purified water 304.0 27.3

Experimental Example 3. Dumpling production

Carrots, cabbage, chives, onions, and soaked glass noodles were cut into small pieces, pork was finely minced, and tofu was squeezed out of water and then mashed to prepare a dumpling filling mixture. The dumpling skin prepared in Experimental Example 2 was thawed at room temperature, and then 13 g of dumpling filling was added to the dumpling skin to prepare dumplings. The prepared dumplings were steamed in a steamer for 5 minutes and then left to cool at room temperature for 2 minutes.

Experimental Example 4. Production of frozen dumplings

8 g of the composition for forming dumpling wings prepared in Experimental Example 1 was poured into each iced dumpling mold, and the dumplings prepared in Experimental Example 3 were placed one by one so that the dumplings were partially submerged in the composition for forming dumpling wings. Afterwards, frozen dumplings were prepared by freezing them at -36°C for 2 hours using a quick freeze dryer.

Experimental Example 5. Sensory evaluation

The frozen frozen dumplings prepared in Experimental Example 4 were placed in a frying pan without adding oil and heated for 5 minutes. In addition, the iced dumplings prepared from the composition for forming dumpling wings of Example 1 were not frozen but placed in a frying pan without adding oil and heated for 15 minutes (i.e., they were cooked directly without a freezing process, which is referred to in Example 2) refers to).

After the heating was completed, sensory evaluation was conducted on the crispy texture, wing appearance, and taste of ice dumplings left for 5 minutes. Sensory evaluation was conducted on eight panelists, and the crispy texture, wing appearance, and taste of Binghwa dumplings according to the composition for forming dumpling wings in Table 1 were evaluated. 1 is very dissatisfied, 2 is dissatisfied, 3 is average, 4 is satisfied, and 5 is very satisfied, and the average values are shown in Table 3 below.

composition Example 1 Example 2 Comparative Example 1 Comparative example 2 Comparative Example 3 Comparative Example 4 Comparative Example 5 Texture 4.8 4.2 3.3 3.8 2.8 3.4 3.3 Exterior 4.7 4.8 1.8 2.9 3.1 3.3 2.8 taste 4.7 4.3 3.7 2.5 2.6 2.2 3.3

The frozen dumplings prepared with the composition for forming dumpling wings of Example 1 showed results close to 'very satisfactory' in all three items. Specifically, frozen dumplings prepared with the composition for forming dumpling wings of Example 1 exhibited a crispy texture and savory taste, and formed brown, mesh-shaped wings (see Figure 1).

In addition, the iced dumplings prepared with the composition for forming dumpling wings of Example 1 without a freezing process were slightly hard but had a crispy texture and a slightly savory taste, and formed brown, mesh-shaped wings (see Figure 2).

The frozen dumplings prepared with the composition for forming dumpling wings of Comparative Example 1, which consisted of flour and purified water, had a chewy texture, a weak roasted taste, and a characteristic taste, and formed thin, weak, drooping wings, and had a mesh-like shape. It failed to form wings (see Figure 3).

The frozen dumplings prepared with the composition for forming dumpling wings of Comparative Example 2, which did not contain an emulsifier, had a slightly hard texture and an oily taste that was difficult to eat. In addition, mesh-shaped wings were formed, but thick wings were formed (see Figure 4).

Frozen iced dumplings prepared with the composition for forming dumpling wings of Comparative Example 3 containing glycerin fatty acid ester as an emulsifier showed a hard and chewy texture and bitter taste, and did not form mesh-shaped wings (see Figure 5).

Frozen iced dumplings prepared with the composition for forming dumpling wings of Comparative Example 4 containing soy lecithin as an emulsifier had a hard texture that was not chewy and had a dry, oily, and bitter taste. In addition, it was confirmed that thick and dark wings were formed (see Figure 6).

Frozen iced dumplings prepared with the composition for forming dumpling wings of Comparative Example 5 containing polysorbate as an emulsifier showed a firm texture and bitter taste, and formed thick wings with a large space between the dumplings (see Figure 7). ).

As described above, the frozen iced dumplings manufactured from the 'composition for forming dumpling wings' composed of soft flour, cooking oil, sodium caseinate and water, and the 'dumplings' formed of dumpling skin containing strong flour and wet glutinous rice flour, are dumplings that were frozen when heated. It was confirmed that the composition for forming wings melted, boiled, and baked to form the bottom surface, and that net-shaped dumpling wings were well formed. The shape and form of the formed dumpling wings were well maintained, and the baking taste and texture of the flour were well preserved, creating dumpling wings with a crispy texture and savory taste that goes well with dumplings. On the other hand, it was confirmed that frozen dumplings prepared from a composition for forming dumpling wings that do not contain sodium caseinate did not form mesh-shaped wings well, resulting in poor crispiness, a unique aroma, and a significant decrease in taste.

As described above, specific parts of the present disclosure have been described in detail, and it is clear to those skilled in the art that these specific techniques are merely preferred embodiments and do not limit the scope of the present disclosure. something to do. Accordingly, the substantial scope of the present disclosure will be defined by the appended claims and their equivalents.

Claims (8)

Frozen dumplings,
The frozen dumplings are made by placing one or more dumplings on a composition for forming dumpling wings and freezing the composition for forming dumpling wings and the dumplings together,
The composition for forming dumpling wings forms wings surrounding part or all of the bottom surface of the dumpling,
The composition for forming dumpling wings includes flour, cooking oil, emulsifier and water,
The emulsifier consists of sodium caseinate,
In the composition for forming dumpling wings, flour, cooking oil, emulsifier and water are contained in an amount of 4 to 6% by weight, 8 to 12% by weight, 0.5 to 1.2% by weight, and 80.8 to 87.5% by weight, respectively, based on the total weight of the composition for forming dumpling wings. Mixed, frozen dumplings.
According to clause 1,
In the composition for forming dumpling wings, the flour is cake flour,
The dumpling skin of the dumpling contains grain flour, salt, emulsified fat and water,
Frozen dumplings in which the grain flour of the dumpling skin consists of strong flour and wet glutinous rice flour.
According to clause 1,
The frozen dumplings are frozen dumplings in which one or more heat-treated dumplings are placed on a composition for forming dumpling wings and the composition for forming dumpling wings and the dumplings are frozen together.
According to clause 1,
In the composition for forming dumpling wings, flour and cooking oil are mixed at a weight ratio of 1:1.8 to 2.2.
delete According to clause 2,
In the dumpling skin of the dumpling, grain flour, salt, emulsified fat and water are mixed in an amount of 65 to 75% by weight, 0.4 to 0.7% by weight, 0.2 to 0.5% by weight, and 23.8 to 34.4% by weight, respectively, based on the total weight of the dumpling skin composition. , frozen dumplings.
According to clause 2,
Frozen dumplings where the strong flour and wet glutinous rice flour are mixed at a weight ratio of 12 to 14:1.
A method for producing frozen dumplings according to any one of claims 1 to 4, 6, and 7,
(1) manufacturing dumpling skin by mixing grain flour, salt, emulsified fat, and water;
(2) manufacturing dumpling filling, then adding the filling to the dumpling skin prepared in step (1) to produce dumplings, and steaming them in a steamer to produce heat-treated dumplings;
(3) preparing a composition for forming dumpling wings containing flour, cooking oil, emulsifier and water; and
(4) Pour the composition for forming dumpling wings prepared in step (3) into a mold for making dumplings, then place one or more heat-treated dumplings prepared in step (2) above, and then place the composition for forming dumpling wings and the dumplings. A method of producing frozen dumplings, comprising the step of freezing together.