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KR960033325A - Method for preparing instant food using dumplings that can be stored at room temperature and recovered instantly - Google Patents

Method for preparing instant food using dumplings that can be stored at room temperature and recovered instantly Download PDF

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Publication number
KR960033325A
KR960033325A KR1019960030197A KR19960030197A KR960033325A KR 960033325 A KR960033325 A KR 960033325A KR 1019960030197 A KR1019960030197 A KR 1019960030197A KR 19960030197 A KR19960030197 A KR 19960030197A KR 960033325 A KR960033325 A KR 960033325A
Authority
KR
South Korea
Prior art keywords
dumplings
instant
manufacturing
dried
soup
Prior art date
Application number
KR1019960030197A
Other languages
Korean (ko)
Inventor
김승열
Original Assignee
김승열
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by 김승열 filed Critical 김승열
Priority to KR1019960030197A priority Critical patent/KR960033325A/en
Publication of KR960033325A publication Critical patent/KR960033325A/en

Links

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
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B2/00—Preservation of foods or foodstuffs, in general
    • A23B2/90—Preservation of foods or foodstuffs, in general by drying or kilning; Subsequent reconstitution
    • 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
    • A23L23/00—Soups; Sauces; Preparation or treatment thereof
    • A23L23/10—Soup concentrates, e.g. powders or cakes
    • 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
    • A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
    • 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
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • 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
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/109—Types of pasta, e.g. macaroni or noodles

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Noodles (AREA)

Abstract

본 발명은 한국 전래의 전통 민속식품인 만두를 제조함에 있어 기존의 생산, 유통, 보관방법을 구조적으로 개선하여 냉동보관 및 조리후 시식만이 가능하던 만두를 본 발명의 제조공정을 도입하여 상온보관이 가능하고 뜨거운 물만 부으면 3~5분 즉석 복원이 되어 식용이 가능한 만두를 제조함으로서 보존, 유통구조의 개선 및 식용방법의 개선으로 간편 즉석식품을 제조하는 공정에 관한 것이다. 본 발명의 요약은 첫째 : 건조된 증숙만두속 사용, 둘째 : 만두성형시 수분침투구를 만들어주는 성형방법, 셋째 : 성형된 만두의 충분한 건조이며, 넷째 : 상온보관이 가능하며, 뜨거운물로 즉석복원이 되는 만두를 제조하는 공정이 있다. 이상의 공정으로 제조된 건조만두는 만두속과 만두피를 각기 변화 증숙, 건조공정을 거침으로서 건조비용의 절감등의 효과도 상당히 있었으며, 제품의 보관 안전성과 확보할 수 있고, 또한 용기포장들의 포장방법과 병행하여 즉석만두국, 즉석만두라면, 즉석만두국밥 등을 만들 수 있는 주요 핵심원료로 사용되어 그 파급 효과는 만두의 식품영역다변화 및 식용방법의 다양화등에도 기여할 수 있는 만두 제조방법이다.The present invention relates to a method for manufacturing dumplings, which is a traditional folk food of Korea, by structurally improving the existing production, distribution and storage methods, thereby introducing the dumplings which can only be stored frozen and cooked, The present invention relates to a process for preparing a ready-to-eat food by improving the preservation and distribution structure and improving the edible method by preparing instantly restored dumplings for 3 to 5 minutes by heating only possible hot water. The summary of the present invention is as follows. First, the dried dumplings are used. Secondly, the dumpling molding method is used to make the dumplings. Thirdly, the dumplings are dried sufficiently. Fourthly, the dumplings can be stored at room temperature. There is a process to manufacture the dumplings to be restored. The dried dumplings produced by the above process had various effects such as changing the quality of dumplings and dumplings, reducing the drying cost by drying and securing the storage stability of the product, In parallel, instant dumplings, instant dumplings, and instant dumplings are used as key ingredients for making dumplings, and the ripple effect is a method of manufacturing dumplings that can contribute to the diversification of dumplings and diversification of edible methods.

Description

상온보관 및 즉석복원이 가능한 만두를 이용한 즉석식품의 제조방법Method for preparing instant food using dumplings that can be stored at room temperature and recovered instantly

본 내용은 요부공개 건이므로 전문내용을 수록하지 않았음Since this is a trivial issue, I did not include the contents of the text.

Claims (4)

정량의 만두속을 절단 분쇄 혼합하고 증숙시킨 다음 이용하여 수분함량이 10%미만으로 건조시킨 만두속을 이용하여 만두성형의 접착부위 양끝 또는 중간부분을 3~10㎜정도 띄어놓고 접착시켜 수분침투를 남겨만든 만두를 증숙시켜 그 수분함량이 10%미만으로 건조시켜 만드는 상온보관 및 즉석복원이 가능한 만두를 이용한 즉석식품의 제조방법.Using a dumpling which is dried to less than 10% moisture content, the dumplings were cut, milled and mixed with a certain amount of dumplings. A method for preparing instant food using a dumpling which is capable of storing at room temperature and instantly restoring the moisture content of the remaining dumplings to less than 10%. 제1항에 있어서, 제1항의 제조방법으로 만들어진 만두를 30~90%의 배합비율에 의거한 주원료로하여 30~60%의 라면 및 스프류를 첨가하여 만드는 즉석만두라면의 제조공정.The process for producing instant dumplings as claimed in claim 1, wherein the dumpling made by the manufacturing method of claim 1 is prepared by adding 30 to 60% of ram noodles and soup to the main raw material based on the blending ratio of 30 to 90%. 제1항의 제조공법으로 만들어진 만두를 80~95%의 배합비율에 의거한 주원료로하여 15%이내의 건더기 및 분말조미료스프를 첨가하여 만드는 즉석 만두국의 제조 공정.The manufacturing process of the instant dumplings that is made by adding the soup of the dumplings made by the manufacturing method of claim 1 and the soup of the dumplings of less than 15% as the main raw material based on the blending ratio of 80 to 95%. 제1항에 있어서, 제1항의 제조공법으로 만들어진 만두를 30~90%의 배합비율에 의거한 주원료하여 15%이내의 레트로트살균된 떡국용 떡국 및 15% 이내의 건더기 및 분말조미료스프를 첨가하여 만드는 떡만두국 제조공정.The method according to claim 1, wherein the dumpling made by the manufacturing method of claim 1 is added to the main ingredient based on the blending ratio of 30 to 90%, the pasteurized rice cake soup of less than 15% and the soup of less than 15% Making process. ※ 참고사항 : 최초출원 내용에 의하여 공개하는 것임.※ Note: It is disclosed by the contents of the first application.
KR1019960030197A 1996-07-25 1996-07-25 Method for preparing instant food using dumplings that can be stored at room temperature and recovered instantly KR960033325A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
KR1019960030197A KR960033325A (en) 1996-07-25 1996-07-25 Method for preparing instant food using dumplings that can be stored at room temperature and recovered instantly

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
KR1019960030197A KR960033325A (en) 1996-07-25 1996-07-25 Method for preparing instant food using dumplings that can be stored at room temperature and recovered instantly

Publications (1)

Publication Number Publication Date
KR960033325A true KR960033325A (en) 1996-10-22

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Family Applications (1)

Application Number Title Priority Date Filing Date
KR1019960030197A KR960033325A (en) 1996-07-25 1996-07-25 Method for preparing instant food using dumplings that can be stored at room temperature and recovered instantly

Country Status (1)

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20030031572A (en) * 2001-10-15 2003-04-23 양지영 Food processing technology for instant food of a bun

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20030031572A (en) * 2001-10-15 2003-04-23 양지영 Food processing technology for instant food of a bun

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