KR20010084171A - The manufacture method of the bun stuff using the herb - Google Patents
The manufacture method of the bun stuff using the herb Download PDFInfo
- Publication number
- KR20010084171A KR20010084171A KR1020000009008A KR20000009008A KR20010084171A KR 20010084171 A KR20010084171 A KR 20010084171A KR 1020000009008 A KR1020000009008 A KR 1020000009008A KR 20000009008 A KR20000009008 A KR 20000009008A KR 20010084171 A KR20010084171 A KR 20010084171A
- Authority
- KR
- South Korea
- Prior art keywords
- dumplings
- herb
- pork
- taste
- radish
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Ceased
Links
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 5
- 238000000034 method Methods 0.000 title 1
- 235000015277 pork Nutrition 0.000 claims abstract description 15
- 241000220259 Raphanus Species 0.000 claims abstract description 12
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 claims abstract description 12
- 235000013311 vegetables Nutrition 0.000 claims abstract description 8
- 241000287828 Gallus gallus Species 0.000 claims abstract description 6
- 235000013330 chicken meat Nutrition 0.000 claims abstract description 6
- 235000013527 bean curd Nutrition 0.000 claims abstract description 3
- 235000008216 herbs Nutrition 0.000 abstract description 10
- 239000002994 raw material Substances 0.000 abstract description 8
- 241000196324 Embryophyta Species 0.000 abstract description 7
- 235000013372 meat Nutrition 0.000 abstract description 7
- 239000000463 material Substances 0.000 abstract description 4
- 239000000796 flavoring agent Substances 0.000 description 4
- 235000019634 flavors Nutrition 0.000 description 3
- 240000002234 Allium sativum Species 0.000 description 2
- 244000273928 Zingiber officinale Species 0.000 description 2
- 235000006886 Zingiber officinale Nutrition 0.000 description 2
- 235000004611 garlic Nutrition 0.000 description 2
- 235000008397 ginger Nutrition 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 235000009051 Ambrosia paniculata var. peruviana Nutrition 0.000 description 1
- 235000003097 Artemisia absinthium Nutrition 0.000 description 1
- 240000001851 Artemisia dracunculus Species 0.000 description 1
- 235000017731 Artemisia dracunculus ssp. dracunculus Nutrition 0.000 description 1
- 235000003261 Artemisia vulgaris Nutrition 0.000 description 1
- 244000025254 Cannabis sativa Species 0.000 description 1
- 235000002566 Capsicum Nutrition 0.000 description 1
- 240000004160 Capsicum annuum Species 0.000 description 1
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 description 1
- 235000007862 Capsicum baccatum Nutrition 0.000 description 1
- 206010013911 Dysgeusia Diseases 0.000 description 1
- 244000246386 Mentha pulegium Species 0.000 description 1
- 235000016257 Mentha pulegium Nutrition 0.000 description 1
- 235000004357 Mentha x piperita Nutrition 0.000 description 1
- 239000006002 Pepper Substances 0.000 description 1
- 235000016761 Piper aduncum Nutrition 0.000 description 1
- 235000017804 Piper guineense Nutrition 0.000 description 1
- 244000203593 Piper nigrum Species 0.000 description 1
- 235000008184 Piper nigrum Nutrition 0.000 description 1
- 244000000231 Sesamum indicum Species 0.000 description 1
- 235000003434 Sesamum indicum Nutrition 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 239000001138 artemisia absinthium Substances 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000014121 butter Nutrition 0.000 description 1
- 239000001728 capsicum frutescens Substances 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000013355 food flavoring agent Nutrition 0.000 description 1
- 241000411851 herbal medicine Species 0.000 description 1
- 235000001050 hortel pimenta Nutrition 0.000 description 1
- 235000021109 kimchi Nutrition 0.000 description 1
- 235000010746 mayonnaise Nutrition 0.000 description 1
- 239000008268 mayonnaise Substances 0.000 description 1
- 235000012149 noodles Nutrition 0.000 description 1
- 239000002453 shampoo Substances 0.000 description 1
- 239000000344 soap Substances 0.000 description 1
- 235000013555 soy sauce Nutrition 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- KDYFGRWQOYBRFD-UHFFFAOYSA-N succinic acid Chemical compound OC(=O)CCC(O)=O KDYFGRWQOYBRFD-UHFFFAOYSA-N 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 235000013616 tea Nutrition 0.000 description 1
- 235000021404 traditional food Nutrition 0.000 description 1
Classifications
-
- 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
- A23P20/25—Filling or stuffing cored food pieces, e.g. combined with coring or making cavities
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/50—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by shape, structure or physical form, e.g. products with supported structure
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
Landscapes
- 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)
- Seeds, Soups, And Other Foods (AREA)
Abstract
본 발명은 만두의 제조방법에 관한 것으로서, 특히 만두소인 돼지고기, 닭고기,무우말랭이, 두부, 기타 야채에 허브(Herb)식물을 첨가하여 만든 만두소에 관한 것이다.The present invention relates to a method of manufacturing dumplings, and more particularly, to dumplings made by adding a herb (herb) plant to pork, chicken, radish, tofu, and other vegetables.
종래의 만두소는 주로 돼지고기, 닭고기, 무우말랭이, 야채 등의 원료를 이용하여 만들었다. 이상의 여러가지 원료중에서 만두의 맛을 내기 위해서는 돼지고기 등의 육류는 필수적인 원료로서 만두 재료에서 제외할 수 없었다. 그러나 돼지고기 등의 육류를 주원료로 하는 만두는 돼지고기 등의 육류에서 느낄수 있는 특유의 느끼한 맛과 냄새로 인해 맛에 싫증을 느끼는 사람이 종종있었다. 이에 본 발명은 종래의 만두소에 사용되는 원료에 식물인 허브(Herb)를 첨가하여 맛만을 추구하던 만두에서 허브 향과 맛을 동시에 즐길수 있도록 하기 위한 것이다.Conventional dumplings are mainly made of raw materials such as pork, chicken, radish dried radish, vegetables and the like. Among the various raw materials mentioned above, in order to taste dumplings, meat such as pork was an essential raw material and could not be excluded from dumpling materials. However, dumplings, which are mainly made of meat such as pork, are often tired of taste due to the peculiar taste and smell that can be found in meat such as pork. Therefore, the present invention is to add the herb (Herb) as a plant to the raw material used in conventional dumplings so that you can enjoy the aroma and taste of the herbs at the same time in pursuit of taste only.
Description
본 발명은 만두의 제조방법에 관한 것으로서, 특히 만두소인 돼지고기, 닭고기,무우말랭이, 두부, 기타 야채에 허브(Herb)식물을 첨가하여 만든 만두소에 관한 것이다.The present invention relates to a method of manufacturing dumplings, and more particularly, to dumplings made by adding a herb (herb) plant to pork, chicken, radish, tofu, and other vegetables.
종래의 만두소는 주로 돼지고기, 닭고기, 무우말랭이, 야채 등의 원료를 이용하여 만들었다. 이상의 여러가지 원료중에서 만두의 맛을 내기 위해서는 돼지고기 등의 육류는 필수적인 원료로서 만두 재료에서 제외할 수 없었다. 그러나 돼지고기 등의 육류를 주원료로 하는 만두는 돼지고기 등의 육류에서 느낄수 있는 특유의 느끼한 맛과 냄새로 인해 맛에 싫증을 느끼는 사람이 종종있었다. 이에 본 발명은 위와 같은 문제점을 해결하고자 안출된 것으로서, 종래의 만두소에 사용되던 원료에 식물(약초,풀)인 허브(Herb)를 첨가하여 만두를 만들어 맛만을 추구하던 만두에서 허브 향과 맛을 동시에 즐길수 있도록 하기 위한 것이다.Conventional dumplings are mainly made of raw materials such as pork, chicken, radish dried radish, vegetables and the like. Among the various raw materials mentioned above, in order to taste dumplings, meat such as pork was an essential raw material and could not be excluded from dumpling materials. However, dumplings, which are mainly made of meat such as pork, are often tired of taste due to the peculiar taste and smell that can be found in meat such as pork. Therefore, the present invention was conceived to solve the above problems, by adding the herb (herb), which is a plant (herb, herb) to the raw materials used in conventional dumplings to make dumplings to make only the flavor and flavor of herbs in dumplings It is intended to be enjoyed at the same time.
본 발명은 허브(Herb) 즉, 식물의 일종으로서 주로 향기나는 식물을 일컫는다. 전통식품인 마늘, 쑥, 박하, 생강, 고추 등도 넓은 의미에서 허브에 속하지만 주식으로 사용되는 야채나 식물은 굳이 허브라고 말하지 않는다. 그래서 우리나라에서는 허브를 꽃 또는 풀의 일종으로 취급하여 식용으로 사용하지 않다가 최근 허브가 음식맛을 돋우는 향신료, 방향제, 미용과 건강을 위한 약초로 알려지면서 허브를 이용한 비누, 샴푸, 차, 버터, 마요네즈가 생산되고 있다. 그러나 허브를 이용한 만두는 없어 종래의 만두재료인 돼지고기, 닭고기, 무우말랭이, 야채 등에 허브를 첨가하여 종래의 만두재료인 돼지고기 등의 육류에서 느낄수 있는 특유의 느끼한 맛을 50%줄이고 또한 맛만을 추구하던 만두에서 허브 향과 맛을 동시에 즐기수 있도록 하기 위한 것이다.The present invention refers to a herb, that is, a plant mainly fragrant as a kind of plant. Traditional foods such as garlic, wormwood, peppermint, ginger and red pepper are also herbs in a broad sense, but vegetables and plants used as staples are not necessarily herbs. Therefore, in Korea, herbs are treated as a kind of flower or grass and are not used for food. Recently, herbs are known as spice, flavoring agent, herbal medicine for beauty and health. Soap, shampoo, tea, butter, Mayonnaise is produced. However, there is no dumpling using herbs, but by adding herbs to pork, chicken, radish, and vegetables, which are conventional dumpling ingredients, they reduce the unique taste that can be felt from meat such as pork, which is a conventional dumpling ingredient. This is to allow you to enjoy herb aroma and taste at the same time.
본 발명에 사용되는 만두소의 재료는 돼지고기, 무우말랭이, 당면, 김치, 야채 등에 식물인 허브(Herb)를 첨가한 것으로서, 실시예를 설명하면 다음과 같다.The material of the dumplings used in the present invention is a herb (herb) added to pork, radish, dried radish, vermicelli, kimchi, vegetables, and the like.
1차적으로 적당량의 돼지고기, 무우말랭이, 당면, 다시다, 참깨, 미원, 설탕, 후추, 생강, 마늘, 간장을 혼합기계로 잘게 분쇄하여 혼합한 후 2차적으로 적당량의 부추, 양파, 대파, 허브를 혼합기계로 잘게 분쇄하여 1차, 2차에서 분쇄한 재료를 혼합하면 허브가 첨가된 만두소가 완성된다. 밀가루로 반죽된 반죽물을 이용하여 만든 만두피에 완성된 만두소를 넣고 곱게 만들어 채반에 올려 놓고 3 ∼ 8분 정도 찌게 되면 허브향의 맛이 나는 만두가 제조된다.Firstly, a suitable amount of pork, radish, dried radish, vermicelli, dried noodles, sesame, miwon, sugar, pepper, ginger, garlic, and soy sauce are pulverized and mixed with a mixing machine. After grinding finely with a mixing machine to mix the materials pulverized in the first and second, the dumpling stuffed with herbs is completed. Put the finished dumpling stuffing on the dumpling skin made using the dough kneaded with flour, and make it fine and put it on the table for 3 to 8 minutes to steam the dumplings with herb flavor.
이상과 같이 제조된 만두는 종래의 만두에서 느낄수 있는 느끼한 맛을 50%정도 줄이고, 허브 향과 맛을 동시에 느끼면서 만두를 시식함으로써 뒷맛의 상쾌함을 느낄수 있을 뿐만아니라 약초의 효능을 가지고 있는 허브를 같이 시식함으로써 건강증진에도 도움이 되는 효과가 있다.The dumplings manufactured as described above reduce the pleasant taste that can be felt in conventional dumplings by 50%, and can taste the freshness of the aftertaste by tasting the dumplings while feeling the aroma and taste of herbs at the same time. Tasting is also beneficial to health promotion.
Claims (1)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020000009008A KR20010084171A (en) | 2000-02-24 | 2000-02-24 | The manufacture method of the bun stuff using the herb |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020000009008A KR20010084171A (en) | 2000-02-24 | 2000-02-24 | The manufacture method of the bun stuff using the herb |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| KR20010084171A true KR20010084171A (en) | 2001-09-06 |
Family
ID=19649527
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1020000009008A Ceased KR20010084171A (en) | 2000-02-24 | 2000-02-24 | The manufacture method of the bun stuff using the herb |
Country Status (1)
| Country | Link |
|---|---|
| KR (1) | KR20010084171A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2003055361A1 (en) | 2001-12-28 | 2003-07-10 | Ibeks Technologies Co., Ltd. | Health bedding |
| KR100795591B1 (en) * | 2007-02-12 | 2008-01-21 | 주식회사 명인에프엔비 | Novel meat dumpling beef and its manufacturing method |
| KR100798389B1 (en) * | 2007-02-12 | 2008-01-28 | 주식회사 명인에프엔비 | Diet functional red pepper dumpling with enhanced taste and its manufacturing method |
-
2000
- 2000-02-24 KR KR1020000009008A patent/KR20010084171A/en not_active Ceased
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2003055361A1 (en) | 2001-12-28 | 2003-07-10 | Ibeks Technologies Co., Ltd. | Health bedding |
| KR100795591B1 (en) * | 2007-02-12 | 2008-01-21 | 주식회사 명인에프엔비 | Novel meat dumpling beef and its manufacturing method |
| KR100798389B1 (en) * | 2007-02-12 | 2008-01-28 | 주식회사 명인에프엔비 | Diet functional red pepper dumpling with enhanced taste and its manufacturing method |
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