KR20030031572A - Food processing technology for instant food of a bun - Google Patents
Food processing technology for instant food of a bun Download PDFInfo
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- KR20030031572A KR20030031572A KR1020010063267A KR20010063267A KR20030031572A KR 20030031572 A KR20030031572 A KR 20030031572A KR 1020010063267 A KR1020010063267 A KR 1020010063267A KR 20010063267 A KR20010063267 A KR 20010063267A KR 20030031572 A KR20030031572 A KR 20030031572A
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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
- A23P20/25—Filling or stuffing cored food pieces, e.g. combined with coring or making cavities
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- 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
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- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J43/00—Implements for preparing or holding food, not provided for in other groups of this subclass
- A47J43/20—Shapes for preparing foodstuffs, e.g. meat-patty moulding devices, pudding moulds
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- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Mechanical Engineering (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
본 발명은 만두의 즉석화를 위해 복원력과 흡수성이 우수한 만두를 제조하여 뜨거운 물만 부으면 3분내에 복원이 되는 기호성이 우수한 즉석 만두를 제공하는 것이다. 본 발명의 중점기술은 만두피의 조성변화, 특수성형법, 동결건조법이다. 만두피의 조성은 변성전분인 감자전분, 초산전분, 옥수수전분을 이용하여 복원력과 흡수성 및 기호성이 우수한 만두를 제공하고, 만두피의 양면에 2.2mm의 관통구멍 4개를 뚫어 복원력 및 흡수성을 극대화 하였다. 이 성형법을 만두 성형기에 도입시켜서 즉석 만두의 대량생산이 가능하게 하였고 성형된 만두는 압력 10micronHg, 온도 -40℃에서 동결건조처리를 해서 뜨거운 물만 부으면 3분내에 복원이 되는 만두를 제조하고 유통시에도 cold chain을 거치지 않고 상온에서 유통시킬 수 있는 즉석 만두를 제공할 수 있다.The present invention is to provide an instant dumplings excellent in palatability dumplings that can be restored within 3 minutes by pouring hot water by preparing dumplings having excellent restoring power and absorbency for instant dumping. The main technology of the present invention is the composition change of dumpling skin, special molding method, lyophilization method. The composition of dumpling skin was made using modified starch potato starch, acetic acid starch and corn starch to provide dumplings with excellent resilience, absorbency and palatability, and maximized resilience and absorption by drilling four through holes of 2.2mm on both sides of dumpling skin. This molding method was introduced to the dumpling forming machine to enable mass production of instant dumplings.The dumped dumplings were freeze-dried at 10micronHg pressure and -40 ℃ to produce dumplings that can be restored within 3 minutes by pouring hot water. It is possible to provide instant dumplings that can be distributed at room temperature without going through a cold chain.
Description
본 발명은 만두의 조성변화, 특수성형, 동결건조법을 적용시켜 만두의 복원성 및 흡수성을 좋게하여 뜨거운 물을 부으면 3분내에 즉시 복원이 되는 즉석만두를 제조하는 것이다. 이 3가지의 기술은 만두의 복원력을 우수하게 하여 즉석화를 가능하게 하는 동시에 상온 유통이 가능한 만두 가공기술을 제공하는 것이다.The present invention is to prepare instant dumplings that can be immediately restored within 3 minutes when hot water is poured by improving the resilience and absorption of dumplings by applying composition change, special molding, and lyophilization method of dumplings. These three technologies are to provide the dumpling processing technology that can be distributed at room temperature while making instant dumping excellent in resilience of dumplings.
본 발명과 관련된 종래기술은 한국특허공고 72-207 물만두의 제법, 한국특허공고 86-1346 인스탄트 만두의 제조방법, 한국특허공고 95-11584 즉석냉동만두의 제조방법, 한국특허공고 97-14572 만두피 및 그에 의한 즉석 만두국의 제조방법이 있다. 물만두의 제법은 만두속 조성물에 부틸히드록시 톨루엔을 첨가하여 부패를 방지하고 만두표피에 관통구멍을 뚫어 수분이 용이하게 침투하여 5-6분내에 복원될 수 있다는 내용이다. 인스탄트 만두의 제조는 성형이 끝난 만두를 유탕처리하여 만두의 인스탄트화를 가능하게 한다는 것이다. 특허 즉석냉동만두의 제조방법은 만두속을 호화된 만두피로 싼 후 증숙과정을 거쳐 급속냉동하는 방법이다. 즉석 만두국의 제조방법은 밀가루와 글루텐을 배합하여 0.1-1.2mm 두께의 만두피를 만든 후각종 만두속을 첨가하여 만두를 제조하는 것이다.The prior art related to the present invention is the manufacturing method of Korean Patent Publication 72-207 water dumplings, the Korean Patent Publication 86-1346 method of making instant dumplings, the Korean Patent Publication 95-11584 method of manufacturing instant frozen dumplings, Korean Patent Publication 97-14572 dumplings and There is a method for producing instant dumpling soup. The method of water dumpling is that butylhydroxy toluene is added to the dumpling composition to prevent rot, and through the through hole in the dumpling skin, moisture can easily penetrate and be restored within 5-6 minutes. The production of instant dumplings is that the finished dumplings are greased to enable instantiation of dumplings. Patent instant frozen dumpling manufacturing method is a method of wrapping the dumplings in steamed dumplings and steaming rapidly through steaming process. The method of preparing instant dumplings is to make dumplings by adding flour and gluten to make olfactory dumplings of 0.1-1.2mm thickness.
본 발명의 목적은 만두피의 조성변화와 관통구멍을 뚫는 성형법 및 동결건조법을 이용하여 뜨거운 물에 즉시 복원이 될 뿐만 아니라 찐만두와 같은 기호성을 유지할 수 있는 만두가공기술을 제공하는데 있다.An object of the present invention is to provide a dumpling processing technology that can be restored immediately in hot water as well as maintaining the palatability, such as steamed dumplings by using the change of the composition of the dumpling skin and the through-hole forming method and freeze-drying method.
본 발명은 만두피의 조성변화, 관통구멍을 뚫은 만두성형, 동결건조법을 이용하여 만두의 복원성을 높혀 뜨거운 물에 복원이 되는 즉석만두를 제조하였다.The present invention prepared instant dumplings to be restored to hot water by improving the resilience of dumplings by using the composition change of dumpling skin, dumpling forming a through hole, freeze-drying method.
제 1공졍: 만두피의 조성변화 및 만두속 제조 1st 졍 : Changes in the composition of dumpling skins and the production of dumplings
①만두피의 조성 변화① Composition change of dumpling skin
현 시판중인 만두피의 조성은 강력분, 중력분을 사용하는데 여기에 변성전분인 감자전분, 초산전분, 옥수수전분을 첨가하여 만두피를 제조한다.The commercial dumpling skin is composed of strong starch and gravity starch, and modified starch, potato starch, acetate starch and corn starch is added to prepare dumpling skin.
<만두피 배합예><Dumpling skin combination example>
만두피의 재료를 배합하고 수분함량이 40%정도 되게 하여 반죽하고 압연롤러로 압연한 후 1시간 정도 숙성 후 성형시 사용한다. 본 발명의 배합으로서 반죽을 하면만두피의 복원력과 흡수성이 향상된다.Mix the ingredients of dumpling skin and make it about 40% of moisture, knead it, roll it with a rolling roller, and use it for molding after aging for about 1 hour. When the dough is blended according to the present invention, the restoring force and absorbency of the dumpling skin are improved.
②만두속의 제조②Manufacture of dumplings
만두속의 재료는 고기 65, 지방 20, 무우 45, 양파 40, 숙주 20, 콩단백 20, 부추 25, 당근 5, 마늘 4, 생강 150, 간장 5.8, 후추 400, 소금 850, 미원 600, 건파 450의 비율로 이를 세절하여 혼합시킨 후 만두속으로 이용한다.The ingredients of dumplings are meat 65, fat 20, radish 45, onion 40, bean sprouts 20, soy protein 20, leek 25, carrot 5, garlic 4, ginger 150, soy sauce 5.8, pepper 400, salt 850, Miwon 600, dried leek 450 Cut it in proportion and mix it and use it as a dumpling.
제 2공정: 만두 성형Second Process: Dumpling Molding
상기와 같이 제조한 만두피와 속을 복원력이 우수하도록, 성형기에 투입하여 성형 한 후 만두피에 2.5mm의 관통구멍을 양면에 각 4개씩 뚫어 만두를 호화 시킨다. The dumpling skin and the inside of the dumpling skin prepared as described above, put into the molding machine and molded after molding the dumpling skin 2.5mm through holes on each side of each of the four dumplings to luxury.
제 3공정: 진공 동결건조Third step: vacuum freeze drying
동결 건조는 식품성분을 유출을 줄일수 있고 복원성이 우수한 건조법이기 때문에 만두의 즉석화와 유통과정에서의 보존성 증대 측면에서 사용한 기술이다.Freeze-drying is a technique that can reduce the outflow of food ingredients and is a drying method with excellent recoverability.
호화된 만두를 -70℃에서 예비동결을 24시간 시킨 후 동결건조기에 만두를 넣는다. 압력 10 micronHg, 온도 -48℃에서 동결 건조를 시킨면 제품이 완성된다.The steamed dumplings are pre-frozen at -70 ℃ for 24 hours and then put into dumplings in the freeze dryer. Freeze-drying at pressure of 10 micronHg and temperature of -48 ℃ completes the product.
본 발명은 실시예와 대조구로서 관능검사를 실시하여 복원력, 씹힘성, 흡수성 및 기호성을 비교하였다.In the present invention, the sensory test was carried out as a control and compared with the restoring force, chewability, absorbency and palatability.
실시예 1.Example 1.
만두피의 조성을 강력분 66%, 중력분 22%, 감자전분 6%, 초산전분 2%, 옥수수전분 2%의 비율로 배합한 후 수분함량이 40% 정도 되게하여 압연롤러로 압연하여 1시간 숙성시켜 만두피로 사용하여 만두를 제조하였다.The composition of dumpling skin is composed of 66% of strong starch, 22% of gravity starch, 6% of potato starch, 2% of acetic acid starch, 2% of corn starch, and the water content is 40%. To make dumplings.
실시예2.Example 2.
만두의 제조방법은 실시예 1. 과 같고 조성은 강력분 66%, 중력분 22%, 감자전분 2%, 초산전분 2%, 옥수수전분 6%로 배합하였다.The manufacturing method of dumplings is the same as in Example 1. The composition was composed of 66% strong starch, 22% gravity starch, 2% potato starch, 2% acetic acid starch, 6% corn starch.
실시예3.Example 3.
만두의 제조방법은 실시예 1. 과 같고 조성은 강력분 66%, 중력분 22%, 감자전분 2%, 초산전분 6%, 옥수수전분 2%로 배합하였다.The manufacturing method of dumplings is the same as in Example 1. The composition was composed of 66% strong starch, 22% gravity starch, 2% potato starch, 6% starch acetate, 2% corn starch.
실시예4.Example 4.
만두의 제조방법은 실시예 1. 과 같고 조성은 강력분 66%, 중력분 22%, 감자전분 4%, 초산전분 2%, 옥수수전분 4%로 배합하였다.The manufacturing method of dumplings is the same as in Example 1. The composition was composed of 66% strong starch, 22% gravity starch, 4% potato starch, 2% starch acetate, 4% corn starch.
실시예5.Example 5.
만두의 제조방법은 실시예 1. 과 같고 조성은 강력분 66%, 중력분 22%, 감자전분 4%, 초산전분 4%, 옥수수전분 2%로 배합하였다.The manufacturing method of dumplings is the same as in Example 1. The composition was composed of 66% strong starch, 22% gravity starch, 4% potato starch, 4% starch acetate, 2% corn starch.
실시예6.Example 6.
만두의 제조방법은 실시예 1. 과 같고 조성은 강력분 66%, 중력분 22%, 감자전분 2%, 초산전분 4%, 옥수수전분 4%로 배합하였다.The manufacturing method of dumplings is the same as in Example 1. The composition was composed of 66% strong starch, 22% gravity starch, 2% potato starch, 4% starch acetate, 4% corn starch.
실시예7.Example 7.
대조구로서 만두의 제조방법은 실시예 1. 과 같고 조성은 강력분 74%, 중력분24%로 배합하였다.As a control, the method of preparing dumplings was the same as in Example 1. The composition was blended with 74% strong component and 24% gravity component.
비교예1.Comparative Example 1.
만두의 조성변화에 따른 흡수성, 복원성 및 기호성에 대한 관능검사를 실시하였다. 관능검사는 미각 및 감각이 잘 발달된 25세에서 35세 사이의 남녀 10명씩의 패널요원을 선발하여 관능평가를 하였다.Sensory tests on absorbency, recoverability and palatability according to the composition of dumplings were performed. The sensory evaluation was conducted by selecting 10 panelists between 25 and 35 years of age with well-developed tastes and sensations.
만두의 흡수성 및 기호성에 대한 관능검사Sensory Evaluation on the Absorbency and Palatability of Dumplings
만두의 씹힘성과 복원성에 대한 관능검사Sensory Evaluation of Chewing and Resilience of Dumplings
본 발명은 만두피 조성에 변성전분인 감자전분, 초산전분, 옥수수전분을 첨가하여 복원성을 우수하게 하고 관통구멍을 뚫을 수 있는 성형구를 제작하므로서 복원성 및 흡수성이 우수한 즉석 만두를 대량으로 생산 할 수 있는 동시에 동결건조법을 이용하여 상온에서도 유통 할 수 있는 즉석 만두를 제공 할 수 있다.The present invention is to add a modified starch, potato starch, acetic acid starch, corn starch to the composition of the dumpling skin to improve the resilience and to produce a molding ball that can penetrate the through hole to produce a large amount of instant dumplings excellent in resilience and absorption At the same time, freeze-drying can be used to provide instant dumplings that can be distributed at room temperature.
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| KR1020010063267A KR20030031572A (en) | 2001-10-15 | 2001-10-15 | Food processing technology for instant food of a bun |
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| KR1020010063267A KR20030031572A (en) | 2001-10-15 | 2001-10-15 | Food processing technology for instant food of a bun |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101124666B1 (en) * | 2009-03-16 | 2012-03-19 | 주식회사 명인에프엔비 | A single mandu wrapper and composition of the same |
| KR102009625B1 (en) | 2019-05-23 | 2019-08-09 | 이은동 | Method for manufacturing of dumpling wrapper and itself |
| KR20210049360A (en) * | 2019-10-25 | 2021-05-06 | 케이팜주식회사 | Dry dumpling manufacturing method and dry dumpling using vacuum frying method |
| CN112890093A (en) * | 2021-03-18 | 2021-06-04 | 晋登照 | Fresh-keeping quick-frozen steamed stuffed bun |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR960033325A (en) * | 1996-07-25 | 1996-10-22 | 김승열 | Method for preparing instant food using dumplings that can be stored at room temperature and recovered instantly |
| KR20000050525A (en) * | 1999-01-11 | 2000-08-05 | 이수혁 | Composition of dried instant bun and method of making it |
| KR200198819Y1 (en) * | 2000-04-29 | 2000-10-02 | 강갑석 | A snack of a mandoo |
| KR100304075B1 (en) * | 1999-03-04 | 2002-03-18 | 이상윤 | Instant rehydration freeze-dried dumpling and method of preparation thereof |
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2001
- 2001-10-15 KR KR1020010063267A patent/KR20030031572A/en not_active Ceased
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR960033325A (en) * | 1996-07-25 | 1996-10-22 | 김승열 | Method for preparing instant food using dumplings that can be stored at room temperature and recovered instantly |
| KR20000050525A (en) * | 1999-01-11 | 2000-08-05 | 이수혁 | Composition of dried instant bun and method of making it |
| KR100304075B1 (en) * | 1999-03-04 | 2002-03-18 | 이상윤 | Instant rehydration freeze-dried dumpling and method of preparation thereof |
| KR200198819Y1 (en) * | 2000-04-29 | 2000-10-02 | 강갑석 | A snack of a mandoo |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101124666B1 (en) * | 2009-03-16 | 2012-03-19 | 주식회사 명인에프엔비 | A single mandu wrapper and composition of the same |
| KR102009625B1 (en) | 2019-05-23 | 2019-08-09 | 이은동 | Method for manufacturing of dumpling wrapper and itself |
| KR20210049360A (en) * | 2019-10-25 | 2021-05-06 | 케이팜주식회사 | Dry dumpling manufacturing method and dry dumpling using vacuum frying method |
| CN112890093A (en) * | 2021-03-18 | 2021-06-04 | 晋登照 | Fresh-keeping quick-frozen steamed stuffed bun |
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