Method for Manufacturing Frozen Dumplings and Frozen Dumplings Manufactured Thereby

Abstract

The present invention relates to a method for manufacturing frozen dumplings and frozen dumplings manufactured thereby. The method for manufacturing frozen dumplings comprises: manufacturing dumplings by wrapping a filling composed of minced ingredients in a dumpling wrapper prepared by spreading wheat flour dough thinly, and then sealing the dumpling wrapper; and manufacturing frozen dumplings by steaming the prepared dumplings and then rapidly freezing them. In the frozen dumplings manufactured by: the dumpling wrapper is manufactured by pouring purified water into a composition mixed with wheat flour, modified starch, starch processed product, glutinous rice flour, egg white liquid, acidity regulator, and emulsifying agent, kneading the dough, aging it, and then rolling it thinly and shaping it. The dumpling filling comprises pork, chives, pickled napa cabbage, dried radish strips, green onions, onions, cabbage, pork fat, tofu, soy protein, dried noodles, egg white liquid, modified starch, powdered cellulose, spinach powder, pepper powder, brewed soy sauce, garlic, sugar, sesame oil, refined salt, ginger, acidity regulator, and flavor enhancer. It is characterized by being manufactured including a freshness-maintaining mixed preparation.

Description

Technology Field

[0001] The present invention relates to a method for manufacturing frozen dumplings and frozen dumplings manufactured thereby, and more specifically, to a method for manufacturing frozen dumplings and frozen dumplings manufactured thereby that can be distributed and stored without spoilage for a long time and can maintain texture and taste even upon thawing. Background Technology

[0002] Mandu is a representative food that suits the tastes of Korean consumers well. It generally refers to a dish made by finely mincing ingredients such as beef, pork, glass noodles, chives, kimchi, bean sprouts, or tofu, mixing them with seasonings, placing the mixture into a thin wrapper made from dough of flour such as wheat, buckwheat, or potato, shaping it into a specific form, and then cooking it.

[0003] Dumplings have the characteristic that their taste and texture are determined by the filling ingredients used, such as gyoza dumplings made primarily of meat and vegetables, kimchi dumplings made primarily of kimchi, and japchae dumplings made primarily of japchae. Additionally, dumplings are classified into steamed dumplings, fried dumplings, boiled dumplings, and dumpling soup depending on the cooking method. These dumplings are widely consumed, and recently, due to the influence of the Korean Wave, the consumption of Korean dumplings has increased in various parts of the world. Consequently, they are being manufactured in the form of frozen dumplings for long-term distribution and storage.

[0004] Frozen dumplings are produced by filling dumpling wrappers with filling to form the dumplings, steaming and heat-treating the shaped dumplings, flash-freezing the steamed dumplings, and packaging them so that they can be eaten immediately after thawing. Frozen dumplings are purchased and consumed after being thawed in a microwave or similar device.

[0005] However, frozen dumplings are typically distributed and stored for a long period, and rapid spoilage occurs when they are exposed to room temperature during the distribution and storage process.

[0006] In addition, when thawing in a microwave, moisture evaporates rapidly, causing the edges of the dumpling wrapper to become hard like crackers, while conversely, when using a steamer or air fryer, moisture released during the thawing process pools at the bottom, causing the bottom of the dumpling to get wet and burst. The problem to be solved

[0007] The present invention was created to solve the above-mentioned problems and aims to provide a method for manufacturing frozen dumplings and frozen dumplings manufactured thereby, which can prevent spoilage even during long-term distribution and storage.

[0008] Another objective of the present invention is to provide a method for manufacturing frozen dumplings and frozen dumplings manufactured thereby, which can prevent the dumpling wrapper from becoming hard when thawed in a microwave oven and prevent the bottom of the dumpling from bursting due to moisture accumulating at the bottom when thawed in a steamer or air fryer.

[0009] Another objective of the present invention is to provide a method for manufacturing frozen dumplings that can provide abundant nutrients, facilitate digestion, and enhance flavor by generating a large amount of juice, and to produce frozen dumplings by the same. means of solving the problem

[0010] To achieve the above objectives, the method for manufacturing frozen dumplings according to the present invention comprises: manufacturing dumplings by wrapping a filling composed of minced ingredients in a dumpling wrapper prepared by spreading wheat flour dough thinly, and then sealing the dumpling wrapper; and manufacturing frozen dumplings by steaming the prepared dumplings and then rapidly freezing them. The dumpling wrapper is manufactured by pouring purified water into a composition mixed with wheat flour, modified starch, a starch product, glutinous rice flour, egg white liquid, an acidity regulator, and an emulsifying mixture, kneading the dough, aging it, and then rolling it thinly and shaping it. The dumpling filling is manufactured by including pork, chives, pickled napa cabbage, dried radish strips, green onions, onions, cabbage, pork fat, tofu, soy protein, dried noodles, egg white liquid, modified starch, powdered cellulose, spinach powder, pepper powder, brewed soy sauce, garlic, sugar, sesame oil, refined salt, ginger, an acidity regulator, a flavor enhancer, and a freshness preservation mixture. does.

[0011] In the present invention, the dumpling wrapper is composed of, based on 100 parts by weight of wheat flour, 32 to 40 parts by weight of the modified starch, 10 to 16 parts by weight of the starch processed product, 16 to 24 parts by weight of the glutinous rice flour, 20 to 26 parts by weight of the egg white liquid, 2 to 4 parts by weight of the acidity regulator, and 1 to 3 parts by weight of the emulsifying mixture.

[0012] In the present invention, the dumpling filling is prepared by performing the following steps: a step (S1) of preparing a first mixed composition by mixing and stirring the pork, chives, pickled napa cabbage, dried radish strips, green onion, onion, cabbage, pork fat, tofu, soy protein, dried noodles, egg white liquid, modified starch, powdered cellulose, spinach powder, and pepper powder; a step (S2) of preparing a second mixed composition by mixing and stirring the brewed soy sauce, garlic, sugar, sesame oil, refined salt, ginger, acidity regulator, flavor enhancer, and freshness preservation mixture; and a step (S3) of mixing and stirring the first mixed composition with the first mixed composition.

[0013] In the present invention, the first mixed composition is prepared by mixing and stirring 100 parts by weight of pork, 10 to 20 parts by weight of chives, 30 to 40 parts by weight of pickled cabbage, 15 to 25 parts by weight of dried radish, 10 to 16 parts by weight of green onion, 20 to 30 parts by weight of onion, 35 to 45 parts by weight of cabbage, 22 to 28 parts by weight of pork fat, 30 to 40 parts by weight of tofu, 12 to 18 parts by weight of soy protein, 15 to 25 parts by weight of dried noodles, 8 to 12 parts by weight of egg white liquid, 2 to 4 parts by weight of modified starch, 2 to 4 parts by weight of powdered cellulose, 3 to 5 parts by weight of spinach powder, and 1 to 3 parts by weight of pepper powder in a compositional ratio.

[0014] In the present invention, the second mixed composition is prepared by mixing 100 parts by weight of the brewed soy sauce, 30 to 40 parts by weight of the minced garlic, 20 to 30 parts by weight of the sugar, 4 to 8 parts by weight of the sesame oil, 4 to 8 parts by weight of the refined salt, 2 to 4 parts by weight of the ginger, 0.8 to 1.2 parts by weight of the acidity regulator, 0.4 to 0.8 parts by weight of the flavor enhancer, and 1 to 3 parts by weight of the freshness preservation mixed agent in a compositional ratio.

[0015] In the present invention, the dumpling filling further comprises a third mixed composition consisting of an amla extract fermented product, an angelica extract fermented product, a licorice extract fermented product, and an evening primrose extract fermented product.

[0016] In the present invention, the third mixed composition is prepared by mixing 100 parts by weight of the amla extract fermented product with 80 to 90 parts by weight of the angelica extract fermented product, 40 to 50 parts by weight of the licorice extract fermented product, and 30 to 40 parts by weight of the evening primrose extract fermented product.

[0017] To achieve the above objectives, the frozen dumpling according to the present invention is characterized by being manufactured according to any one of claims 1 to 7. Effects of the invention

[0018] According to the present invention, the dumpling wrapper can maintain a chewy texture without becoming hard after thawing for cooking, prevent moisture from pooling at the bottom and causing the bottom of the dumpling to burst, and make it transparent so that it looks appetizing.

[0019] In addition, it enables long-term distribution and storage without spoilage even without using artificial preservatives in the dumpling filling, provides abundant nutrients while being easily digestible, and enhances flavor by generating a large amount of juice.

[0020] In addition, it prevents the juices from escaping from the dumpling filling during the thawing process, allowing for a rich flavor as well as enhanced aroma. Specific details for implementing the invention

[0021] Hereinafter, a method for manufacturing frozen dumplings according to the present invention and frozen dumplings manufactured thereby will be described in detail.

[0022] In the following, terms described as "upper" or "upper" may include not only those directly above in contact but also those above without contact. Terms such as "first," "second," etc., may be used to describe various components, but the components should not be limited by these terms. Terms are used solely for the purpose of distinguishing one component from another. A singular expression includes a plural expression unless the context clearly indicates otherwise. Furthermore, when a part is described as "comprising" a component, this means that, unless specifically stated otherwise, it does not exclude other components but may include additional components. Additionally, terms such as "...part," "module," etc., as used in the specification refer to a unit that performs at least one function or operation. Where an embodiment can be implemented differently, a specific process sequence may be performed differently from the order described. For example, two processes described consecutively may be performed substantially simultaneously or proceed in the reverse order of description.

[0023] The frozen dumpling of the present invention is manufactured by wrapping a filling consisting of minced ingredients in a dumpling wrapper made by spreading wheat flour dough thinly, sealing the dumpling wrapper to produce the dumpling, steaming the produced dumpling, and then rapidly freezing it.

[0024] Dumpling wrappers are manufactured by pouring purified water into a composition mixed with wheat flour, modified starch, starch product, glutinous rice flour, egg white liquid, acidity regulator, and emulsifying agent, kneading the dough, aging it, and then rolling it out thinly and shaping it.

[0025] These dumpling wrappers are prepared by mixing 100 parts by weight of wheat flour, 32 to 40 parts by weight of modified starch (preferably 36 parts by weight), 10 to 16 parts by weight of a starch product (preferably 13 parts by weight), 16 to 24 parts by weight of glutinous rice flour (preferably 20 parts by weight), 20 to 26 parts by weight of egg white liquid (preferably 23 parts by weight), 2 to 4 parts by weight of an acidity regulator (preferably 3 parts by weight), 1 to 3 parts by weight of an emulsifying mixture (preferably 2 parts by weight), and 70 to 90 parts by weight of purified water (preferably 80 parts by weight).

[0026] Modified starch acts as a chemical cross-link between flour particles, compensating for the disadvantage of dumpling wrappers becoming hard (staling) quickly when cooled, preventing water from forming or becoming crumbly even after freezing and thawing, and maximizing chewiness or maintaining crispness for a long time. Examples of such modified starches include acetylated distarch adipate, hydroxypropyl distarch phosphate, and oxidized starch.

[0027] Processed Starch Products are starches produced by pulverizing corn, potatoes, and tapioca (cassava) and then processing them physically, enzymatically, and chemically to upgrade their functionality, creating an extreme texture that wheat flour cannot achieve. Processed Starch Products give thin dumpling wrappers a chewy and sticky texture similar to rice cakes, and by making the wrappers transparent, they allow the filling to be subtly visible, making the dumplings visually luxurious and appetizing. Furthermore, they prevent the wrappers from cracking during frozen storage and ensure that they do not become soggy or burst even after thawing and steaming, while maintaining their firm and bouncy shape.

[0028] Glutinous rice flour prevents the dumpling wrapper from breaking easily during cooking, emphasizes its chewiness, and provides a nutty flavor.

[0029] Egg white liquid strengthens the gluten bonds of wheat flour, and even when added to dumpling soup or hot pot and boiled, it prevents the dumpling wrapper from easily spreading or becoming soggy, allowing it to maintain its chewiness for a long time.

[0030] Acidity regulators densify the gluten structure of the flour, making the dumpling wrapper chewy and elastic, while preventing the wrapper from spoiling. Examples of such acidity regulators include potassium carbonate, sodium carbonate, and sodium pyrophosphate.

[0031] The emulsifying mixture is used to coat the gluten between flour dough, ensuring that when frozen dumplings are thawed, they maintain a chewy and soft texture as if they were freshly made, and giving the dumpling wrapper a subtle sheen to make it look appetizing. This emulsifying mixture is prepared by mixing D-sorbitol liquid, soybean oil, lecithin, polyglycerin fatty acid, ester, and purified water in a ratio of 1:1:1:1:10.

[0032] The dumpling filling contains pork, chives, pickled napa cabbage, dried radish strips, green onions, onions, cabbage, pork fat, tofu, soy protein, dried noodles, egg white liquid, modified starch, powdered cellulose, spinach powder, pepper powder, brewed soy sauce, garlic, sugar, sesame oil, refined salt, ginger, acidity regulator, flavor enhancer, and freshness preservation mixture.

[0033] To prepare the dumpling filling, a step (S1) is performed to prepare a first mixture composition by mixing and stirring pork, chives, pickled napa cabbage, dried radish strips, green onions, onions, cabbage, pork fat, tofu, soy protein, dried noodles, egg white liquid, modified starch, powdered cellulose, spinach powder, and pepper powder.

[0034] The first mixed composition comprises 100 parts by weight of pork, 10 to 20 parts by weight of chives (preferably 15 parts by weight), 30 to 40 parts by weight of pickled napa cabbage (preferably 35 parts by weight), 15 to 25 parts by weight of dried radish (preferably 20 parts by weight), 10 to 16 parts by weight of green onion (preferably 13 parts by weight), 20 to 30 parts by weight of onion (preferably 25 parts by weight), 35 to 45 parts by weight of cabbage (preferably 30 parts by weight), 22 to 28 parts by weight of pork fat (preferably 25 parts by weight), 30 to 40 parts by weight of tofu (preferably 35 parts by weight), 12 to 18 parts by weight of soy protein (preferably 15 parts by weight), 15 to 25 parts by weight of dried noodles (preferably 20 parts by weight), 8 to 12 parts by weight of liquid egg white (preferably 10 parts by weight), 2 to 4 parts by weight of modified starch (preferably 3 parts by weight), and 2 to 4 parts by weight of powdered cellulose. It is prepared by mixing and stirring in a composition ratio of parts by weight, preferably 3 parts by weight, spinach powder 3 to 5 parts by weight, preferably 4 parts by weight, and pepper powder 0.6 to 1 part by weight, preferably 0.8 parts by weight.

[0035] In preparing the first mixture composition, pork is ground to a size of 3 to 5 mm, and chives, pickled cabbage, dried radish strips, green onions, onions, and cabbage are ground to a size of 5 to 10 mm.

[0036] Chives possess a distinctive pungent aroma (sulfur compounds) that perfectly eliminates the gamey odor of pork, and explosively enhances the flavor when combined with the greasy taste of pork fat.

[0037] Pickled cabbage is an ingredient from which more than 30% of intracellular water has been drawn out due to the osmotic pressure of salt. By absorbing water or oil from the dumpling filling, it minimizes water release during the thawing (cooking) process, thereby maintaining the filling's firm shape. Additionally, because the fibers of pickled cabbage become tender without becoming tough, it produces a crisp and chewy texture when chewing the filling, providing a chewing sensation amidst soft ingredients like minced pork or tofu. Furthermore, due to enzymatic action during the pickling process, pickled cabbage exhibits a stronger umami flavor and subtle sweetness compared to raw cabbage, while also counteracting the greasiness of pork fat.

[0038] Dried radish strips are made by slicing radishes and drying them in the sun or in a drying machine. They provide a crunchy texture when chewing the dumpling filling and absorb excess moisture from tofu or vegetables, preventing the wrapper from becoming soggy. Furthermore, dried radish strips do not merely absorb water; they also retain the oil and juices released from the pork fat, allowing a rich flavor to permeate the filling when chewed. Moreover, they are rich in digestive enzymes such as diastase, which aid in the digestion of fatty pork fat and reduce greasiness. In particular, their high calcium content enhances nutritional value.

[0039] Pork fat possesses a distinctive umami flavor and savory aroma, and serves as a base that eliminates unwanted odors from the dumpling filling ingredients and enhances the overall flavor. Additionally, by mixing with protein to form an emulsion, pork fat helps the ingredients bind together well. It also prevents protein contraction that occurs when pork is cooked, thereby preventing the pork balls from becoming dry and tough, and prevents moisture and juices from escaping during thawing.

[0040] The mashed tofu is placed between the pork particles, making the overall texture of the dumpling filling fluffy and soft. Additionally, the tofu acts as a physical buffer to help the meat, fat, and vegetables bind together without separating, while also counteracting the greasiness of the pork fat and balancing the overall seasoning to prevent the salty or spicy flavors from standing out too much.

[0041] Soy protein helps meat, vegetables, and pork fat bind together into one mass without separating, and its excellent emulsifying power prevents the juices (oil + water) from leaking out when frozen dumplings are steamed.

[0042] Dried noodles have the effect of preventing the dumpling wrapper from getting soggy and allowing the noodles to absorb the flavor of the ingredients by strongly absorbing moisture and juices from various vegetables and meat.

[0043] Modified starch acts as a binder that tightly binds meat particles and juices together like glue, and minimizes the crumbling of the filling or leakage of juices when the dumpling is chewed, thereby improving both the texture and taste.

[0044] Powdered cellulose has a porous structure with numerous micro-pores on its surface; it physically absorbs juices (water and oil) and does not shrink even when heat is applied for thawing (cooking). In other words, powdered cellulose acts as a support structure that prevents the meat embedded in the dumpling filling from shrinking, allowing the dumplings to maintain their plump shape even after thawing (cooking). Furthermore, when chewing the filling, it provides a texture that is moderately firm yet soft, rather than becoming sticky like rice cake.

[0045] Liquid egg white is primarily composed of protein and has strong thermocoagulability, hardening when heated. It seeps between the meat and vegetable particles and forms a network structure as it solidifies during cooking, firmly binding the dumpling filling ingredients together and providing a pleasant "pop" texture when bitten into.

[0046] Spinach powder is produced by freeze-drying or hot-air drying spinach and then finely grinding it; it serves the functions of color enhancement, moisture control, and nutritional fortification in dumpling fillings. Because spinach powder contains almost no moisture, it prevents the filling from becoming soggy while adding only the spinach flavor. Additionally, its swelling property helps retain excess moisture within the filling, thereby improving overall binding strength.

[0047] Next, step (S2) is performed to prepare a second mixed composition by mixing and stirring brewed soy sauce, garlic, sugar, sesame oil, refined salt, ginger, acidity regulator, flavor enhancer, and freshness preservation mixture.

[0048] The second mixed composition is prepared by mixing 100 parts by weight of brewed soy sauce with 30 to 40 parts by weight of minced garlic, preferably 35 parts by weight, 20 to 30 parts by weight of sugar, preferably 25 parts by weight, 4 to 8 parts by weight of sesame oil, preferably 6 parts by weight, 4 to 8 parts by weight of refined salt, preferably 6 parts by weight, 2 to 4 parts by weight of ginger, preferably 3 parts by weight, 0.8 to 1.2 parts by weight of acidity regulator, preferably 1 part by weight, 0.4 to 0.8 parts by weight of flavor enhancer, preferably 0.6 parts by weight, and 1 to 3 parts by weight of freshness preservation mixture, preferably 2 parts by weight.

[0049] Acidity regulators inhibit the growth of microorganisms by adjusting the pH of the dumpling filling to a weakly acidic (pH 5.0–6.0) or alkaline state. Consequently, they extend shelf life and preservation without the need for preservatives, while also preventing discoloration. Examples of such acidity regulators include citric acid, lactic acid, and malic acid.

[0050] The ingredients that make up dumpling filling (pork, pork fat, tofu, vegetables, etc.) are all high in moisture and nutritional value, making them prone to spoilage; furthermore, spoilage microorganisms typically thrive best at a neutral pH (7.0). Additionally, vegetables such as pickled cabbage or spinach powder tend to turn brown over time.

[0051] Acidity regulators act as auxiliary antioxidants that slow down the rancidity (stale oil odor) of pork fat when it comes into contact with oxygen, and prevent vegetables from changing color by chelating metal ions.

[0052] Flavor enhancers help to supplement the natural taste and aroma of food or to make them feel stronger. Flavor enhancers include L-monosodium glutamate (MSG), disodium 5'-ribonucleotide, and disodium 5'-inosinate (IMP).

[0053] The freshness preservation mixture is a product that exerts a strong bactericidal action (inhibiting bacterial growth) to prevent dumpling filling from spoiling, and consists of sodium acetate, cyclodextrin, and DL-malic acid. In the freshness preservation mixture, cyclodextrin encapsulates the vinegar smell of sodium acetate and the pungent sour taste of malic acid within its molecular structure, thereby preventing humans from perceiving the vinegar smell or the pungent sour taste. This freshness preservation mixture is manufactured by mixing them in a ratio of 1:1:1.

[0054] Next, the step (S3) of mixing and stirring the second mixture composition into the first mixture composition is performed.

[0055] Step (S3) is a step of mixing and stirring 20 to 30 parts by weight, preferably 25 parts by weight, of the second mixed composition with 100 parts by weight of the first mixed composition, and through this step, the dumpling filling is completed.

[0056] Meanwhile, the dumpling filling of the present invention further comprises a third mixed composition consisting of an amla extract fermented product, an angelica extract fermented product, a licorice extract fermented product, and an evening primrose extract fermented product.

[0057] The third mixed composition is prepared by mixing 100 parts by weight of Amla extract fermented product, 80 to 90 parts by weight, preferably 85 parts by weight, Angelica extract fermented product, 40 to 50 parts by weight, preferably 45 parts by weight, Glycyrrhiza extract fermented product, and 30 to 40 parts by weight, preferably 35 parts by weight, of Evening Primrose extract fermented product.

[0058] The amla extract fermentation product is obtained by adding 100 parts by weight of amla to 900 to 1,100 parts by weight of purified water and performing hot water extraction at 110 to 120°C for 10 to 12 hours, adding 2 to 3 parts by weight of yeast to the extracted amla extract and fermenting at 25 to 30°C for 36 to 48 hours.

[0059] Amla is a deciduous tree belonging to the genus Amla of the family Amlaculaceae. Native to India and Southeast Asia, it is cultivated in tropical and subtropical regions. Amla offers five distinct flavors—sweet, sour, bitter, astringent, and spicy—though it is predominantly sour. Rich in vitamins C and B, calcium, iron, phosphorus, antioxidants, and fiber, it is known to have various beneficial effects, such as boosting immunity and promoting metabolism. Due to these benefits, Ayurveda, the traditional Indian medical system, strongly recommends consuming Amla daily.

[0060] The fermented Angelica extract is obtained by adding 100 parts by weight of Angelica root to 900 to 1,100 parts by weight of purified water and performing hot water extraction at 90 to 100°C for 20 to 24 hours, adding 2 to 3 parts by weight of yeast to the extracted Angelica extract and fermenting at 25 to 30°C for 24 to 30 hours.

[0061] Angelica is a perennial herb belonging to the family Angelicaceae, distributed in Korea, China, and Japan. It has a sweet and bitter taste and contains aromatic essential oils, sucrose, and Vitamin E. It is known to be effective in regulating menstruation and relieving menstrual pain, which is attributed to its ability to promote blood circulation and provide analgesic effects. Furthermore, due to its significant blood-replenishing properties, it is effective for anemia and is applied in the treatment of general bruises and thrombotic arteritis. When used for chronic suppurative conditions, it improves circulation and strengthens the body's resistance, while taking it for constipation facilitates bowel movements by promoting smooth intestinal motility. In addition, it is widely used for headaches caused by anemia and arthritis.

[0062] A fermented licorice extract is obtained by adding 100 parts by weight of licorice to 900 to 1,100 parts by weight of purified water, performing hot water extraction at 100 to 110°C for 20 to 24 hours, adding 2 to 3 parts by weight of yeast to the extracted licorice extract, and fermenting at 25 to 30°C for 24 to 30 hours.

[0063] Licorice is primarily cultivated in Asia, including Korea, and its roots are harvested and used as a medicinal herb and sweetener. Licorice protects the stomach and neutralizes toxins. In particular, it plays a key role in neutralizing the toxicity of other medicinal herbs and mitigating their effects to ensure a proper balance of efficacy (known as the art of blending). Additionally, its sweet taste helps reduce unpleasant flavors, and it maximizes synergistic effects by combining with other ingredients.

[0064] The fermented evening primrose extract is obtained by adding 100 parts by weight of evening primrose to 900 to 1,100 parts by weight of purified water and performing hot water extraction at 80 to 90°C for 20 to 24 hours, adding 2 to 3 parts by weight of yeast to the extracted evening primrose extract and fermenting at 25 to 30°C for 36 to 40 hours.

[0065] The German rampant is an introduced plant native to the Americas that was used as a medicinal herb to treat dermatitis and boils, and in traditional Korean medicine, its roots were used as a medicinal herb called Wolgyeoncho. Additionally, evening primrose seed oil, made from the seeds, is highly popular as a health functional food due to its high content of linoleic acid, an unsaturated fatty acid.

[0066] In step (S3), the third mixed composition may further include fermented rice bran germ extract. The content of fermented rice bran germ extract is 40 to 50 parts by weight, preferably 55 parts by weight, based on 100 parts by weight of fermented amla extract.

[0067] A fermented rice bran germ extract can be obtained by placing the rice bran germ into a fermenter and sterilizing it at a temperature of 115°C or higher for 15 minutes or more, adding 1 part by weight of the lactic acid bacteria starter culture Lactobacillus sackei and fermenting it at 30°C for 48 hours or more, heat-treating it at a temperature of 80°C or higher for 10 minutes or more after fermentation, filtering and concentrating it, adding an excipient to the concentrate, and then spray-drying it.

[0068] Rice bran pear is the germ portion of rice and is a substance rich in γ-oryzanol, ferulic acid, tocopherol, GABA, and polyphenols. It can promote GABA production and exhibit antioxidant effects. Additionally, vitamin E and phytic acid, which are abundant in rice germ, can remove harmful free radicals in the body and prevent cell damage. This fermented rice bran pear extract can maintain the oxidative stability of salads and improve color stability. Furthermore, by improving gut health, it can lead to improved lactic acid bacteria survival rates and sensory evaluations during storage.

[0069] These frozen dumplings allow the wrapper to maintain a chewy texture without becoming hard after thawing for cooking, prevent moisture from pooling at the bottom and causing the bottom of the dumpling to burst, and make them look appetizing by being transparent.

[0070] In addition, it enables long-term distribution and storage without spoilage even without using artificial preservatives in the dumpling filling, provides abundant nutrients while being easily digestible, and enhances flavor by generating a large amount of juice.

[0071] In addition, it prevents the juices from escaping from the dumpling filling during the thawing process, allowing for a rich flavor as well as enhanced aroma.

[0072] Hereinafter, the present invention will be explained in more detail with reference to the following examples, but this does not mean that the present invention is limited only to the following examples.

[0073] [Preparation Example 1] Preparation of dumpling wrappers

[0074] 100g of wheat flour, 36 parts by weight of modified starch, 13g of processed starch product, 20g of glutinous rice flour, 23g of egg white liquid, 3g of acidity regulator, 2g of emulsifying mixture, and 80g of purified water are placed in a container, kneaded, and then rolled thinly after aging.

[0075] [Preparation Example 2] Preparation of the first mixed composition constituting the dumpling filling

[0076] It is prepared by mixing 100g pork, 15g chives, 35g pickled napa cabbage, 20g dried radish, 13g green onion, 25g onion, 30g cabbage, 25g pork fat, 35g tofu, 15g soy protein, 20g dried noodles, 10g egg white liquid, 3g modified starch, 3g powdered cellulose, 4g spinach powder, and 0.8g pepper powder in a compositional ratio.

[0077] [Preparation Example 3] Preparation of the second mixed composition constituting the dumpling filling

[0078] It is prepared by mixing 100g of brewed soy sauce, 35g of minced garlic, 25g of sugar, 6g of sesame oil, 6g of refined salt, 3g of ginger, 1g of acidity regulator, 0.6g of flavor enhancer, and 2g of freshness preservation mixture in a compositional ratio.

[0079] [Preparation Example 4: Preparation of the third mixed composition constituting the dumpling filling

[0080] It is prepared by mixing 100g of fermented amla extract, 80-90 parts by weight of fermented angelica extract, 45g of fermented licorice extract, and 35g of fermented evening primrose extract in a compositional ratio.

[0081] [Example 1]

[0082] A dumpling is prepared by sealing a dumpling filling made of the first and second mixture compositions of Preparation Examples 2 and 3 onto a dumpling wrapper of Preparation Example 1, and the prepared dumpling is steamed and then rapidly frozen to produce a frozen dumpling.

[0083] [Example 2]

[0084] Dumplings are prepared by sealing a dumpling filling, consisting of the first, second, and third mixture compositions of Preparation Examples 2, 3, and 4, onto a dumpling wrapper of Preparation Example 1, and frozen dumplings are prepared by steaming the prepared dumplings and then rapidly freezing them.

[0085] [Comparative Example 1]

[0086] 100g of flour, 23g of liquid egg white, and 80g of purified water are placed in a container, kneaded to form a dough, and after aging, rolled thinly to produce dumpling wrappers.

[0087] A dumpling was prepared by wrapping a filling obtained by mixing and stirring pork, chives, napa cabbage, green onion, onion, cabbage, tofu, egg white liquid, pepper powder, brewed soy sauce, garlic, sugar, sesame oil, refined salt, and ginger in a prepared dumpling wrapper and sealing it, and then frozen dumplings were prepared by steaming the prepared dumplings and flash-freezing them.

[0088] [Evaluation Example 1]: Sensory evaluation of the prepared dumpling wrapper

[0089] The frozen dumplings of Examples 1 and 2 and Comparative Example 1 were thawed in a microwave oven, and their sensory preference was evaluated using a 5-point scale. The sensory evaluation was conducted on 30 sensory evaluators, and the average of the results is shown in Table 1.

[0090] taste Shape retention Chewing ability transparency Example 1 4.6 4.4 4.8 4.5 Example 2 4.8 4.7 4.6 4.6 Comparative Example 1 4.2 3.2 3.2 3.6

[0091] (1: Very bad, 2: Bad, 3: Average, 4: Good, 5: Very good)

[0092] According to [Table 1], the frozen dumplings of Examples 1 and 2 have a better taste of the dumpling wrapper compared to the frozen dumpling of Comparative Example 1, excellent shape retention so that the bottom of the dumpling wrapper does not burst when thawed, excellent chewiness as they do not become hard when eaten, and excellent transparency.

[0093] [Evaluation Example 2] Sensory evaluation of the prepared dumpling filling

[0094] The frozen dumplings of Examples 1 and 2 and Comparative Example 1 were thawed in a microwave and consumed, and their preference was assessed using a 5-point scale. The sensory evaluation was conducted on 30 sensory evaluators, and the average of the results is shown in Table 1.

[0095] taste Flavor color Overall preference Example 1 4.6 4.4 4.8 4.3 Example 2 4.8 4.7 4.3 4.6 Comparative Example 1 3.9 3.4 3.9 3.6

[0096] According to [Table 2], it can be seen that the frozen dumplings of Examples 1 and 2 have superior taste, flavor, and color compared to the frozen dumpling of Comparative Example 1.

[0097] [Evaluation Example 3] Retention Period

[0098] The frozen dumplings of Examples 1 and 2 and Comparative Example 1 were thawed and stored in an oven at 45°C for one week to conduct an accelerated test and evaluate the shelf life of each sample. The evaluation results are shown in [Table 2] below.

[0099] Sensory evaluation was conducted on 30 adult men and women aged 20 to 45 using a 5-point scale on accelerated olfactory samples and classified as follows, with the period maintained at the lowest score of 3.5 points set as the shelf life.

[0100] (1: Very bad, 2: Bad, 3: Average, 4: Good, 5: Very good)

[0101] Example 1 Example 2 Comparative Example 1 Retention period (days) 6 6 3

[0102] As shown in [Table 3] above, the frozen dumplings of Examples 1 and 2 have a longer shelf life than the frozen dumplings of Comparative Example 1.

[0103] Although the present invention has been described with reference to the above-described embodiment, this is merely illustrative, and those skilled in the art will understand that various modifications and equivalent alternative embodiments are possible therefrom.

Claims

Claim 1 In a frozen dumpling prepared by rolling out a flour dough thinly to make a dumpling wrapper, wrapping a filling composed of minced ingredients in the wrapper, and sealing the wrapper to make a dumpling, and then steaming and flash-freezing the prepared dumpling, the dumpling wrapper is prepared by pouring purified water into a composition mixed with flour, modified starch, starch product, glutinous rice flour, egg white liquid, acidity regulator, and emulsifying agent, kneading the dough, aging it, and then rolling it thinly and shaping it; the dumpling filling is prepared by including pork, chives, pickled cabbage, dried radish strips, green onion, onion, cabbage, pork fat, tofu, soy protein, dried noodles, egg white liquid, modified starch, powdered cellulose, spinach powder, pepper powder, brewed soy sauce, garlic, sugar, sesame oil, refined salt, ginger, acidity regulator, flavor enhancer, and freshness preservation agent; and the dumpling filling comprises the pork, chives, pickled cabbage, A method for manufacturing frozen dumplings, comprising the steps of: preparing a first mixed composition by mixing and stirring dried radish strips, green onions, onions, cabbage, pork fat, tofu, soy protein, dried noodles, egg white liquid, modified starch, powdered cellulose, spinach powder, and pepper powder (S1); preparing a second mixed composition by mixing and stirring brewed soy sauce, garlic, sugar, sesame oil, refined salt, ginger, acidity regulator, flavor enhancer, and freshness preservation mixture (S2); and mixing and stirring the first mixed composition with the first mixed composition (S3), wherein the dumpling filling further comprises a third mixed composition consisting of an amla extract fermented product, an angelica extract fermented product, a licorice extract fermented product, and an evening primrose extract fermented product. Claim 2 A method for manufacturing frozen dumplings according to claim 1, wherein the dumpling wrapper is composed of, based on 100 parts by weight of the wheat flour, 32 to 40 parts by weight of the modified starch, 10 to 16 parts by weight of the starch processed product, 16 to 24 parts by weight of the glutinous rice flour, 20 to 26 parts by weight of the egg white liquid, 2 to 4 parts by weight of the acidity regulator, and 1 to 3 parts by weight of the emulsifying mixture. Claim 3 delete Claim 4 A method for manufacturing frozen dumplings according to claim 1, wherein the first mixed composition is prepared by mixing and stirring 100 parts by weight of pork, 10 to 20 parts by weight of chives, 30 to 40 parts by weight of pickled napa cabbage, 15 to 25 parts by weight of dried radish, 10 to 16 parts by weight of green onion, 20 to 30 parts by weight of onion, 35 to 45 parts by weight of cabbage, 22 to 28 parts by weight of pork fat, 30 to 40 parts by weight of tofu, 12 to 18 parts by weight of soy protein, 15 to 25 parts by weight of dried noodles, 8 to 12 parts by weight of egg white liquid, 2 to 4 parts by weight of modified starch, 2 to 4 parts by weight of powdered cellulose, 3 to 5 parts by weight of spinach powder, and 1 to 3 parts by weight of pepper powder in a compositional ratio. Claim 5 A method for manufacturing frozen dumplings according to claim 1, wherein the second mixed composition is prepared by mixing 100 parts by weight of the brewed soy sauce, 30 to 40 parts by weight of the minced garlic, 20 to 30 parts by weight of the sugar, 4 to 8 parts by weight of the sesame oil, 4 to 8 parts by weight of the refined salt, 2 to 4 parts by weight of the ginger, 0.8 to 1.2 parts by weight of the acidity regulator, 0.4 to 0.8 parts by weight of the flavor enhancer, and 1 to 3 parts by weight of the freshness-preserving mixed agent in a compositional ratio. Claim 6 delete Claim 7 A method for manufacturing frozen dumplings according to claim 1, wherein the third mixed composition is prepared by mixing 100 parts by weight of the amla extract fermented product, 80 to 90 parts by weight of the angelica extract fermented product, 40 to 50 parts by weight of the licorice extract fermented product, and 30 to 40 parts by weight of the evening primrose extract fermented product. Claim 8 Frozen dumplings characterized by being manufactured according to any one of claims 1, 2, 4, 5 and 7.

Images