Fermented dumpling wrapper and preparation method therefor

Abstract

The present application relates to a composition for preparing a fermented dumpling wrapper, a dumpling wrapper prepared using same, a fermented dumpling, and a method for preparing a fermented dumpling.

Description

Fermented dumpling skin and method for manufacturing the same

[0001] The present application relates to a composition for manufacturing fermented dumpling skin, fermented dumplings manufactured using the same, and a manufacturing method thereof.

[0002] In the past, steamed buns were made by hand, kneading and forming the dough. However, in modern times, the proportion of steamed buns manufactured in factories using modern facilities for mass production has increased, replacing traditional handcrafted production methods. Steamed buns produced in the food industry are typically formed into bun shapes using production equipment and then fermented for 20-30 minutes in a separate batch fermenter in an environment suitable for fermentation (Korean Patent Publication No. KR10-2006-0056652 A). After fermentation, the buns undergo a 15-minute heat treatment using high-temperature steam in a batch steamer, followed by freezing and packaging. Steamed buns produced domestically are typically produced using this method. However, this batch fermentation-steaming process requires a separate fermenter, and after production, the buns must be manually transferred onto trays and placed in the fermenter, then transported to the steamer. This increases the burden on workers, reduces productivity, and precludes the use of one-way automated conveyor production.

[0003] Meanwhile, the mass-produced dumpling production process in the food industry largely consists of forming, steaming, freezing, and packaging, all connected by conveyor belts. From forming to packaging, automated equipment is used. These dumpling production lines are ideal for producing dumplings with a low skin / filling ratio of 30%:70%, such as those in the form of gyoza or boiled dumplings, and with a thin, chewy skin texture.

[0004] Thus, since typical dumpling production lines lack separate fermentation equipment, it is impossible to produce products with a soft, fluffy texture like steamed buns without the use of a separate fermenter. To date, no product has been reported that produces fermented dumplings without the use of a separate fermenter on a conventional dumpling production line. Therefore, there is a high need for the development of fermented dumplings that can provide a dough and texture similar to steamed buns, while also enabling production through a one-way automated process similar to typical dumpling production, eliminating the need for a separate fermenter.

[0005]

[0006] The problem to be solved by the present application is to provide a composition for producing a fermented dumpling skin that can provide a texture and shape similar to a fermented steamed bun without going through a fermentation process; a fermented dumpling skin using the composition; a fermented dumpling including the fermented dumpling skin; and a method for producing a fermented dumpling.

[0007] One object of the present application is to provide a composition for producing fermented dumpling skin, comprising wheat flour, dry yeast, and baking powder, wherein the content of the dry yeast is 1.75 to 4 wt% (w / w) based on the total weight of the composition.

[0008] Another object of the present application is to provide a dumpling skin comprising the composition for producing the fermented dumpling skin.

[0009] Another object of the present application is to provide fermented dumplings comprising dumpling filling and the dumpling skin.

[0010] Another object of the present application is to provide a method for manufacturing fermented dumplings, comprising a kneading step of mixing and kneading the composition for manufacturing fermented dumpling skins; a noodle-making step of forming the dough obtained in the kneading step into dumpling skins; a molding step of mixing dumpling filling into the dumpling skins obtained in the noodle-making step and molding them; and a steaming step, wherein the method does not include a fermentation step using a fermenter between the molding step and the steaming step.

[0011]

[0012] The composition for producing fermented dumpling skin of the present application can exhibit hardness, volume expansion, and thickness expansion similar to those of fermented steamed buns, even without a direct fermentation step through a fermentation process. Accordingly, the composition for producing fermented dumpling skin of the present application can conveniently provide fluffy and soft fermented dumplings similar to those produced through a fermentation process, even without direct fermentation.

[0013] The method for manufacturing fermented dumplings of the present invention does not require secondary fermentation equipment, unlike conventional fermented steamed buns that require a separate fermentation process. Therefore, fermented steamed buns or steamed buns can be made directly at home, and in factories, one-way fermented dumpling production is possible without moving to a separate fermentation facility, thereby increasing the applicability to mass production. Furthermore, since no separate fermentation process is required, manufacturing time and costs can be reduced and productivity can be improved.

[0014]

[0015] Figure 1 is a schematic diagram showing a conventional steamed bun and dumpling production process and a fermented dumpling manufacturing process of the present application.

[0016] Figure 2 is a diagram showing a process for measuring the volume expansion capacity of dough using a composition for manufacturing fermented dumpling skin.

[0017] Figure 3 is a diagram showing the process of measuring the thickness expansion force after steaming dough using a composition for manufacturing fermented dumpling skin.

[0018] Figure 4 is a diagram showing the hardness measurement results of Example 1-2.

[0019] Figure 5 is a diagram showing the molding process and the state of dumplings after steaming according to the molding method of Example 4.

[0020]

[0021] This is explained in detail as follows. Meanwhile, each description and embodiment disclosed in this application can also be applied to each other description and embodiment. That is, all combinations of the various elements disclosed in this application fall within the scope of this application. Furthermore, the scope of this application is not limited by the specific descriptions described below. Furthermore, numerous papers and patent documents are referenced and cited throughout this specification. The disclosures of the cited papers and patent documents are incorporated into this specification in their entirety by reference to more clearly explain the level of the technical field to which this application belongs and the contents of this application.

[0022]

[0023] One aspect of the present application provides a composition for producing fermented dumpling skins comprising wheat flour, yeast and baking powder.

[0024] In one example, the composition for preparing fermented dumpling skin may be for preparing dumpling skin dough.

[0025]

[0026] The term "dumpling" as used in this application comprehensively refers to a food product made by kneading dough made of wheat flour or the like, filling it with filling, and molding it into a shape that is steamed, boiled, or fried. The term "dumpling skin" as used in this application refers to the skin or outer part that surrounds the filling and forms the shape of the dumpling. It may be made by pressing dough made of wheat flour or the like, thinly rolling it out, or cutting it into an appropriate size.

[0027] The term "fermented dumplings" in this application refers to dumplings made by including yeast in the dough and utilizing its fermentation effect, unlike conventional dumplings that do not include yeast in the dough. The term "fermented dumplings" in this application may be used interchangeably with "steamed bun dumplings," "hot bun dumplings," "steamed dumplings," "fermented skin dumplings," "bao," and "baozi."

[0028]

[0029] The fermented dumpling skin of the present application may exhibit a puffed shape and a texture similar to a steamed bun without direct fermentation.

[0030] The term "direct fermentation" in this application refers to a process of carrying out a fermentation process using a separate fermenter, in addition to the natural fermentation performed naturally by yeast. That is, a separate fermentation process is performed on the fermentation target using a separate container, fermentation chamber, control device, etc. for fermentation. In this application, the term "direct fermentation" is used interchangeably with "fermentation step using a fermenter" and "fermentation process."

[0031]

[0032] The composition for producing fermented dumpling skin of the present application has a major technical feature that it can realize the physical properties and texture similar to steamed buns that have been directly fermented even in a general dumpling production process that does not go through a fermentation process. In addition, the composition for producing fermented dumpling skin of the present application can exhibit steamed bun-like characteristics through the mixing of the composition, so that it does not require the use of a separate fermenter, and thus it can be easily manufactured in small-scale processes or at home, and it also provides the advantage of improving the productivity and efficiency of mass production in food factories.

[0033]

[0034] Specifically, the flour may include strong flour, medium flour, or cake flour, which may be used alone or in combination. For example, the flour may be strong flour, but is not limited thereto.

[0035] Specifically, the content of the flour may be 40 to 70 wt% (w / w) based on the total weight of the composition, and more specifically, 45 to 65 wt% (w / w), 47 to 67 wt% (w / w), 50 to 70 wt% (w / w), 45 to 60 wt% (w / w), 50 to 65 wt% (w / w), or 50 to 60 wt% (w / w), and for example, 52 to 57 wt% (w / w).

[0036]

[0037] The term "yeast" in this application refers to a eukaryotic organism belonging to the fungi phylum, also known as yeast, that ferments sugars by producing alcohol and carbon dioxide. The yeast may include live yeast or dry yeast, and may be, for example, dry yeast.

[0038] The term "dry yeast" in the present application, also called dry yeast, refers to an edible yeast strain that has been separated, purified, and dried. The dry yeast may be active dry yeast, inactive dry yeast, or a combination thereof, and may be, for example, active dry yeast. In the composition for producing fermented dumpling skin of the present application, when dry yeast is included as the yeast, it may provide a beneficial effect in forming a hardness similar to that of a steamed bun when kneading the dumpling skin.

[0039] Specifically, the content of the dry yeast may be 1 to 4 wt% (w / w) based on the total weight of the composition, and more specifically 1.5 to 4 wt% (w / w), 1.75 to 4 wt% (w / w), 1.75 to 3.5 wt% (w / w), 1 to 3 wt% (w / w), 1.25 to 2.75 wt% (w / w), 1.5 to 2.75 wt% (w / w), 1.5 to 2.8 wt% (w / w), 1.5 to 2.5 wt% (w / w), 1.6 to 2.7 wt% (w / w), 1.6 to 2.6 wt% (w / w), 1.6 to 2.4 wt% (w / w), 1.6 to 2.3 wt% (w / w), 1.7 to 2.7 wt% (w / w), 1.75 The dry yeast content may be in the range of 1.75 to 2.25 wt% (w / w), 1.6 to 2.2 wt% (w / w), 1.6 to 2 wt% (w / w), 1.75 to 2.2 wt% (w / w), or 1.75 to 2 wt% (w / w), and for example, 2 wt% (w / w), but is not limited thereto. In the composition for producing fermented dumpling skin of the present application, when the content of dry yeast is included in the above range, it is easy to implement the hardness and expansion force of the dough similar to steamed buns even without performing direct fermentation.

[0040]

[0041] The term "baking powder" in this application refers to a general term for a substance that contains sodium bicarbonate as its main ingredient and causes confectionery, etc. to expand by generating carbon dioxide gas or ammonia gas when heated and exposed to moisture.

[0042] Specifically, the baking powder may be a single-acting baking powder or a double-acting baking powder, and as an example, may be a single-acting baking powder. The single-acting baking powder refers to a baking powder that acts in a manner that gas is released in one step. In the composition for producing fermented dumpling skin of the present application, when a single-acting baking powder is included as the baking powder, it can provide a beneficial effect in forming a hardness similar to a steamed bun when kneading the dumpling skin.

[0043] Specifically, the content of the baking powder may be 1 wt% (w / w) to 6 wt% (w / w) based on the total weight of the composition, and more specifically 1.5 to 6 wt% (w / w), 1 to 5.5 wt% (w / w), 1.5 to 5.5 wt% (w / w), 1 to 5 wt% (w / w), 1.25 to 4.5 wt% (w / w), 1.25 to 4 wt% (w / w), 1.5 to 3.75 wt% (w / w), 1.5 to 3.5 wt% (w / w), 1.5 to 3 wt% (w / w), 1.75 to 3.25 wt% (w / w), 1.75 to 2.75 wt% (w / w), 2 to 6 wt% (w / w), 2 to 5.5 wt% (w / w), 2 to 5 % by weight (w / w), 2 to 4.5 wt% (w / w), or 1.5 to 2.5 wt% (w / w), and for example, 2 to 4 wt% (w / w), but is not limited thereto. In the composition for producing fermented dumpling skin of the present application, when the content of baking powder is included in the above range, it is easy to implement the hardness and expansion power of the dough similar to steamed buns.

[0044]

[0045] In one embodiment, the composition for producing fermented dumpling skin of the present application may include dry yeast:baking powder in a weight ratio of 1.5 to 2.5:1 to 4, more specifically, in a weight ratio of 0.75 to 1.25:1, and as an example, may include it in a ratio of 1:1, but is not limited thereto.

[0046]

[0047] The composition for producing fermented dumpling skin of the present application may additionally contain water. The content of water is not particularly limited as long as it is suitable for producing dough, but as an example, it may be 10 to 50 wt% (w / w) based on the total weight of the composition. Specifically, it may be 10 to 40 wt% (w / w), 15 to 35 wt% (w / w), 20 to 35 wt% (w / w), 20 to 30 wt% (w / w), 25 to 30 wt% (w / w), or 27 to 30 wt% (w / w). In this case, the content of water may be adjusted so that the total of the contents of the remaining ingredients excluding water in the composition becomes 100 wt% (w / w).

[0048] The composition for producing fermented dumpling skin of the present application may additionally contain vegetable oil.

[0049] The above vegetable oil may include, but is not limited to, one or more selected from the group consisting of soybean oil, canola oil, corn oil, olive oil, sunflower oil, coconut oil, palm oil, onion oil, brown rice oil, and sesame oil, and may be canola oil as an example.

[0050] The content of the vegetable oil may be, for example, 1 to 10 wt% (w / w) based on the total weight of the composition, and specifically, 1 to 5 wt% (w / w), 1 to 4 wt% (w / w), 1.5 to 4 wt% (w / w), 1.5 to 3 wt% (w / w), or 1.5 to 2.5 wt%, but is not limited thereto.

[0051] The composition for producing fermented dumpling skin of the present application may further include one or more of sugar, salt, and a improver.

[0052]

[0053] The composition for producing fermented dumpling skin of the present application may not contain an emulsifier or may contain a trace amount of an emulsifier. The term "emulsifier" in the present application means a substance that allows two liquids that do not mix with each other to be stably mixed. The emulsifier may be, for example, lecithin, glycerin fatty acid ester, tocopherol, or a combination thereof, but is not limited thereto. Not containing the emulsifier means that an emulsifier is not additionally added when producing the composition for producing fermented dumpling skin, and does not exclude an emulsifier added in a small amount when producing the raw materials of each component included in the composition. Specifically, including the emulsifier in a trace amount may mean including it in an amount of less than 1 wt% (w / w), less than 0.9 wt% (w / w), less than 0.5 wt% (w / w), less than 0.1 wt% (w / w), or less than 0.01 wt% (w / w) based on the total weight of the composition. In one example of the present application, it was confirmed that it is easier to achieve a hardness similar to that of a steamed bun when a combination of single-acting baking powder and dry yeast is included without including an emulsifier.

[0054]

[0055] The composition for producing fermented dumpling skin of the present application may optionally further include additional ingredients such as flavoring agents, natural carbohydrates, sweeteners, coloring agents, nutrients, vitamins, minerals (electrolytes), flavoring agents such as synthetic flavoring agents and natural flavoring agents, coloring agents and enhancers, pectic acid and its salts, alginic acid and its salts, organic acids, protective colloid thickeners, pH adjusters, stabilizers, preservatives, glycerin, alcohols, or combinations thereof. The natural carbohydrates may be conventional sugars such as monosaccharides, for example, glucose, fructose, etc.; disaccharides, for example, maltose, sucrose, etc.; and polysaccharides, for example, dextrin, cyclodextrin, etc.; and sugar alcohols such as xylitol, sorbitol, erythritol, etc. The above flavoring agent may be a natural flavoring agent (thaumatin, stevia extract (e.g., rebaudioside A, glycyrrhizin, etc.)) or a synthetic flavoring agent (saccharin, aspartame, etc.).

[0056]

[0057] The fermented dumpling skin of the present application can exhibit a puffed shape and a texture similar to a steamed bun even without direct fermentation.

[0058] Specifically, the fermented dumpling skin of the present application can exhibit a steamed bun-like texture by maintaining a hardness similar to that of a steamed bun during kneading, even without direct fermentation. In addition, the fermented dumpling skin of the present application can exhibit a thickness expansion capacity and a volume expansion capacity similar to or greater than that of a steamed bun, and thus can exhibit a puffed shape and characteristics similar to that of a steamed bun, which is one of its major technical features.

[0059] Specifically, the fermented dumpling skin of the present application can have a puffed shape without direct fermentation, for example, a puffed thickness with a thickness expansion capacity of -10% to +10% of the thickness expansion capacity of a steamed bun obtained by fermentation through a general fermentation process, and can have a puffed shape with a volume expansion capacity of -10% to +10% of the volume expansion capacity of a steamed bun obtained by fermentation through a general fermentation process.

[0060]

[0061] In this application, the term "hardness" may refer to the mechanical properties of a food product related to flexibility. Specifically, the hardness (g) of the composition for producing fermented dumpling skin of the present application may range from 16,000 to 38,000, more specifically from 22,000 to 36,000, and may exhibit a hardness similar to that of a product directly fermented. The hardness may be appropriately adjusted within the above range, reflecting consumer preferences and depending on the intended final product.

[0062] The above hardness may be a value measured using a texture measuring device or calculated from a measured value.

[0063]

[0064] In this application, the term "volume expansion capacity" refers to an indicator of how much the dough has expanded in volume compared to its initial volume, as a result of the increase in volume caused by the production of carbon dioxide through fermentation over time in the dough. Furthermore, the term "thickness expansion capacity" in this application refers to an indicator of how much the dough has expanded in thickness after steaming. Specifically, the volume expansion power (%) of the composition for manufacturing fermented dumpling skin of the present application may be 130% to 300%, specifically 135%, 140%, 145%, 150%, 151% or more, and further, the thickness expansion power (%) of the composition for manufacturing fermented dumpling skin of the present application may be 180% to 300%, specifically 180%, 185%, 190%, 195%, 200%, 205%, 210%, 211%, 213%, 215%, 217%, 220%, 225%, 228% or more, so that it may exhibit thickness expansion power and volume expansion power similar to or higher than those of a product that has undergone direct fermentation.

[0065]

[0066] The above volume expansion force and thickness expansion force can be calculated as follows, respectively.

[0067] - Volume expansion (%) = (Volume after 20 minutes of kneading / Volume immediately after kneading) * 100

[0068] - Thickness expansion (%) = (Thickness after steaming / Thickness before steaming) * 100

[0069]

[0070] In this way, the composition for manufacturing fermented dumpling skin of the present application has one major significance in that the volume expansion force and thickness expansion force are significantly increased to a degree similar to or greater than that of dough that has undergone a fermentation process, without a separate fermentation process.

[0071]

[0072] In another aspect of the present application, a dumpling skin comprising the composition for producing the fermented dumpling skin is provided.

[0073] The composition for manufacturing the above fermented dumpling skin is defined in the same manner as described above.

[0074] Conventional dumpling skins are in the form of dense dough that does not rise, but in the case of dumpling skins using the composition for producing fermented dumpling skins of the present application, it is possible to provide a fluffy and risen form similar to a steamed bun and physical properties and texture similar to a steamed bun without a separate fermentation process.

[0075]

[0076] In another aspect of the present application, a composition for producing steamed bread is provided, comprising wheat flour, yeast and baking powder.

[0077] The above flour, yeast and baking powder are defined as described above.

[0078] Specifically, the composition for manufacturing steamed buns may additionally include one or more ingredients selected from the group consisting of water, salt, sugar, vegetable oil, and improver.

[0079] The composition for manufacturing steamed buns of the present application can provide steamed buns with properties and texture similar to those of fermented buns without a separate fermentation process.

[0080]

[0081] In another aspect of the present application, a fermented dumpling comprising the dumpling skin and dumpling filling is provided.

[0082] The above dumpling skin is defined in the same way as described above.

[0083] The above dumpling filling is an ingredient to be put into the dumpling, and may include any ingredient commonly used as dumpling filling in the industry without limitation, but may include, but is not limited to, meat, vegetables, glass noodles, tofu, and kimchi, for example.

[0084] The fermented dumplings of the present application can exhibit texture, physical properties, and shape similar to steamed buns without a separate fermentation process, thereby increasing the simplicity and efficiency of the production process while providing fermented dumplings that meet consumer preferences.

[0085]

[0086] In another aspect of the present application, a method for manufacturing fermented dumplings is provided, which comprises a kneading step, a noodle-making step, a forming step, and a steaming step.

[0087] A schematic diagram as an example of the fermented dumpling manufacturing method of the present application is shown in Fig. 1.

[0088] As shown in Fig. 1, the method for manufacturing fermented dumplings of the present application is characterized by not including a fermentation step using a fermenter, i.e., direct fermentation. This means that, in addition to the natural fermentation that occurs naturally due to the autonomous action of microorganisms by including yeast, a separate fermentation process using a fermenter or artificial fermentation device is not required. The method for manufacturing fermented dumplings of the present application can provide fermented dumplings that exhibit physical properties and texture similar to steamed buns without a separate fermentation process.

[0089] Unlike conventional methods of making fermented dumplings, which required transferring dough to a separate fermenter, the manufacturing method of the present invention bypasses the fermentation step, allowing the entire dumpling manufacturing process to be automated. This allows for easy application to mass production. Furthermore, since the method can be implemented within existing dumpling production lines without a separate fermentation step, eliminating the need for additional fermentation equipment, it significantly reduces equipment efficiency and costs.

[0090]

[0091] Specifically, the manufacturing method includes 1) a kneading step of mixing and kneading the composition for manufacturing fermented dumpling skin, 2) a noodle-making step of forming the dough obtained in the kneading step into dumpling skin, 3) a molding step of mixing and molding dumpling filling into the dumpling skin obtained in the noodle-making step, and 4) a steaming step. The manufacturing method is characterized in that it does not include a fermentation step using a fermenter. In one specific example, unlike a general fermented dumpling production process in which a fermentation step is performed directly after molding, the steaming step can be performed without a fermentation step using a fermenter after the molding step.

[0092]

[0093] The above 1) kneading step refers to a step of mixing the composition for manufacturing the fermented dumpling skin so that it is evenly mixed to form a dough. At this time, if necessary, additional water may be added to the dough.

[0094] The composition for manufacturing the above fermented dumpling skin is defined in the same manner as described above.

[0095] The above dough can be made using any kneading method commonly used in the art, and may be made using a mixer, for example, but is not limited thereto.

[0096] Specifically, the dough may include one, two, three or more mixing steps, and may include, but is not limited to, a pre-mixing step.

[0097] Specifically, the kneading may be performed for 1 minute to 30 minutes, more specifically, but not limited to, 5 minutes to 20 minutes.

[0098] Specifically, the kneading can be performed at 180-280 rpm, but is not limited thereto.

[0099] Specifically, in the above kneading step, the final temperature of the completed dough can be 34-40°C, specifically 35-39°C, and more specifically 36-38°C. When the final temperature of the dough is maintained within the above temperature range, the hardness and thickness expansion power of the dough can be formed to be more similar to those of a fermented dough.

[0100] At this time, the final temperature of the dough can be adjusted by comprehensively and appropriately setting the temperature of the water added during kneading, the temperature of the environment in which the dough is kneaded, and the kneading time. For example, the temperature of the water added may be 40 to 45°C, and the temperature of the environment in which the dough is kneaded may be 23 to 26°C, but is not limited thereto.

[0101]

[0102] Through the above kneading steps, a dough for making fermented dumpling skin is obtained.

[0103]

[0104] The above 2) noodle-making step refers to the step of compressing or cutting the dough obtained in the kneading step to form noodles into dumpling skins of an appropriate size. At this time, the noodle-making step can be performed using any process that is commonly used to form dumpling skins, and for example, a dumpling skin maker can be used, but is not limited thereto.

[0105] Fermented dumpling skin is obtained through the above noodle-making steps.

[0106]

[0107] In one embodiment, the manufacturing method of the present application may further include a filling mixing step before, after, or simultaneously with the noodle-making step. The filling mixing step refers to a step of preparing and mixing dumpling filling ingredients to prepare the filling to be subsequently placed inside the dumpling skin.

[0108]

[0109] The above 3) forming step refers to a step of adding dumpling filling to the inside of the dumpling skin obtained in the above noodle making step and forming it into the shape of a sealed dumpling.

[0110] At this time, depending on the embodiment or the type of molding machine used, the above 2) noodle making step may be performed simultaneously with the 3) molding step, and for example, the dough may be formed in a form in which the kneaded dough is extruded into a dumpling skin while simultaneously mixing the filling, and for another example, the dough may be discharged in a cylindrical form that wraps the filling and then formed into the final dumpling shape through a shutter.

[0111] Specifically, the forming step can be performed using a screw forming machine or a molding machine, and as an example, a molding machine can be used. In the case of manufacturing fermented dumplings of the present application, a separate fermentation process is not required, and in particular, when the molding method is used to form the dumpling filling that comes out vertically using a molding machine and the dumpling skin rotates and wraps it, it is easy to minimize damage to the dough during the noodle-making and molding stages, and to implement a quality similar to that of a steamed bun product that has gone through a fermentation process, with a smooth surface and a fluffy, puffed shape.

[0112]

[0113] In one embodiment, the manufacturing method of the present application may be characterized in that a separate fermentation process is not performed after the molding step.

[0114]

[0115] The above 4) steaming step refers to the step of steaming the formed dumplings using steam.

[0116] Specifically, the steaming may be performed at a temperature of 90 to 110°C, more specifically at a temperature of 93 to 105°C, 90 to 103°C, 100 to 110°C, 97 to 102°C, or 92 to 100°C, and even more specifically at a temperature of 95 to 100°C, but is not limited thereto.

[0117] Specifically, steaming can be performed for 1 to 20 minutes, more specifically, 5 to 15 minutes, but is not limited thereto.

[0118] In the above 4) steaming step, the formed dumplings may be naturally fermented. Specifically, the 4) steaming step may include a steaming waiting step before putting the formed dumplings into a steamer. At this time, in the steaming waiting step, the dumplings may be naturally fermented at room temperature, for example, 15 to 25°C. The term "natural fermentation" in the present application means fermentation that occurs naturally when left at room temperature without using a separate fermenter in which temperature and humidity are artificially created as yeast growth conditions. The manufacturing method of the present application allows the formed dumplings to naturally ferment quickly and smoothly while waiting at room temperature without passing through a separate fermenter, so that the dumpling skin can be more effectively puffed up when passing through a steaming machine thereafter.

[0119]

[0120] The manufacturing method of the present application may optionally further include one or more of the 5) cooling step of cooling the steamed dumplings, the 6) freezing step of freezing and storing them, and the 7) packaging step of packaging the dumplings.

[0121]

[0122] The fermented dumplings of the present invention manufactured by the above manufacturing method can provide soft and fluffy dumpling skins similar to those directly fermented without a fermentation process.

[0123]

[0124] Another aspect of the present application provides a use for producing fermented dumpling skins using a composition comprising wheat flour; dry yeast; and baking powder.

[0125] Another aspect of the present application provides a use for manufacturing a dumpling dough using a composition comprising wheat flour; dry yeast; and baking powder.

[0126] Specifically, the above wheat flour, dry yeast, baking powder, fermented dumpling skin, etc. are defined in the same manner as described above.

[0127]

[0128] Hereinafter, the present application will be described in more detail through examples. These examples are intended to more specifically explain the present application, and the scope of the present application is not limited by these examples.

[0129]

[0130] Example 1: Identification of factors (raw materials) influencing fermentation quality and fermentation through Design of Experiment (DOE).

[0131] In order to develop fermented dumplings with similar quality to fermented steamed buns without using fermentation equipment, we sought to identify the raw material factors affecting the quality of fermented skin and fermentation.

[0132]

[0133] Example 1-1: Hardness measurement and fermentation power measurement method

[0134]

[0135] In this application, hardness measurement and fermentation power measurement were performed using the following methods.

[0136]

[0137] First, the hardness was measured using the Texture analysis method, and the texture analysis method using a material property analyzer is the most commonly used method for analyzing steamed buns. The analysis device was a TA.XT Plus Texture analyzer (Stable Micro Systems Ltd.), and the maximum force obtained when a cylindrical probe with a diameter of 50 mm was vertically passed through the center of the steamed dough at a speed of 1 mm / sec was measured. The hardness was quantified from the force-distance curve obtained after the measurement, and each experiment was repeated more than 6 times and expressed as the average value. The measurement samples were identically sized circular products with a thickness of 4 mm and a diameter of 50 mm, and the Texture analyzer was used to measure them.

[0138]

[0139] Next, the volume expansion capacity was measured by comparing the volume according to the waiting time after kneading the dough, and the fermentation expansion capacity was measured by measuring the change in thickness before and after steaming. The dough ferments over time, and during this time, the volume increases due to the generation of CO2 caused by the natural fermentation of yeast in the dough. The volume expansion capacity is an indicator of how much the volume has risen compared to the original dough. In addition, the thickness expansion capacity is data on how much the thickness has risen after steaming, and is the data that has the greatest influence on the texture of the fermented steamed bread skin.

[0140]

[0141] The method for measuring the volume expansion force is shown in Fig. 2, and the method for measuring the thickness expansion force is shown in Fig. 3, and the volume expansion force and the thickness expansion force were calculated using the following formulas. Specifically, as shown in Fig. 2, after kneading, 10 g was taken out and placed in a flask, and the volume expansion force was measured after 20 minutes. As shown in Fig. 3, after kneading, the thickness expansion force was measured by measuring the thickness before and after steaming after punching holes of the same thickness and size.

[0142] - Volume expansion (%) = (Volume after 20 minutes of kneading / Volume immediately after kneading) * 100

[0143] - Thickness expansion (%) = (Thickness after steaming / Thickness before steaming) * 100

[0144]

[0145] Example 1-2: Evaluation of key raw materials for fermentation

[0146]

[0147] After selecting the key raw materials that influence fermentation, the combination was used to determine which raw materials were most similar to the fermented control product, and the fermentation power of each material was measured to select the key raw materials for fermentation. Specifically, the physical properties were compared according to the type of yeast, type of baking powder, and presence or absence of emulsifier. The control group (Con) was manufactured by fermenting for 50 minutes under conditions of 38℃ and 70±10% humidity and then heat treatment. The raw materials used in each experimental group are shown in Table 1 below.

[0148]

[0149] Classification Experimental group A (yeast type) B (baking powder) C (emulsifier) ​​Experimental example 1 Fresh yeast Double-acting Yes Experimental example 2 Fresh yeast Double-acting No experimental example 3 Dry yeast Double-acting No experimental example 4 Fresh yeast Single-acting No experimental example 5 Dry yeast Single-acting No experimental example 6 Fresh yeast Single-acting Yes Experimental example 7 Dry yeast Double-acting Yes Experimental example 8 Dry yeast Single-acting Yes Control group (Con) Dry yeast Single-acting No

[0150] Specifically, strong flour (approximately 54 wt%), baking powder (2 wt%), salt (approximately 0.5 wt%), and emulsifier (limited to the group including emulsifier, approximately 1 wt%) excluding yeast, sugar, water, and canola oil were added to a kneader, and pre-mixed at low speed (230 rpm) for 2 minutes, followed by adding the yeast mixture (2 wt% yeast, approximately 10 wt% sugar, and approximately 28.5 wt% water). At this time, the water temperature was adjusted to 40-45℃, and the dough was kneaded at low speed (230 rpm) for 3 minutes and at high speed (260 rpm) for 2 minutes. Afterwards, canola oil was added to stabilize the dough, and mixing was performed at high speed (260 rpm) for 3 minutes. At this time, the final dough temperature was adjusted to 36-38℃.

[0151]

[0152] For each experimental group, hardness was measured using a physical property analyzer using the method of Example 1-1 and compared, and the results are shown in Table 2 and Figure 4 below.

[0153]

[0154] Experimental Example 1 Experimental Example 2 Experimental Example 4 Experimental Example 6 Experimental Example 3 Experimental Example 7 Experimental Example 5 Experimental Example 8 Control Yeast Raw Dry Baking Powder Double Acting Double Acting Single Acting Single Acting Double Acting Single Acting Single Acting Emulsifier OXXOXOXO Hardness 256952671427113269642838427512338443077235696

[0155] By comparing the hardness values ​​with the control group, we attempted to derive an experimental group similar to the control group that underwent direct fermentation (hereinafter referred to as the fermented group). As a result, we confirmed that the hardness value was improved in the experimental group that used dry yeast as the type of yeast and single-acting baking powder as the baking powder. In particular, the hardness value of Experimental Example 5 (dry yeast, single-acting baking powder, no emulsifier) ​​was 33844, which was most similar to the control group's value of 35696, confirming that it could form a texture similar to fermented dough. Therefore, in the examples below, we attempted to additionally conduct tests to control the yeast and baking powder contents based on the composition of Experimental Example 5, which exhibits a texture similar to the fermented group.

[0156]

[0157] Example 1-3: Evaluation of dough hardness, thickness, and expansion capacity according to yeast and baking powder content

[0158]

[0159] For the experimental group including dry yeast, single-acting baking powder, and emulsifier-free characteristics that showed hardness values ​​similar to those of the fermented group in Example 1-2 above, hardness and thickness expansion power according to the content adjustment of each component were evaluated and are shown in Table 3 below. The dough manufacturing method was performed in the same manner as in Example 1-2 above.

[0160]

[0161] Content control test Experimental group Experimental example 9 Experimental example 10 Experimental example 11 Experimental example 12 Experimental example 13 Experimental example 14 Experimental example 15 Control group Yeast content 1.25% 1.5% 1.75% 2% 2.50% 2% 2% Baking powder content 2% 2% 2% 2% 2% 1% 4% Hardness 46, 52, 33, 35, 23, 22, 07, 62, 84, 52, 30, 34, 21, 42, 93, 35, 69, Thickness Expansion (%) 168% 171% 226% 229% 218% 201% 212% 221%

[0162] As can be seen in Table 3 above, the hardness and thickness expansion force of the dough were implemented differently depending on the contents of yeast and baking powder. In the experimental group in which the contents of baking powder were mixed at 2% to 4% and the contents of yeast were mixed at 1.75% to 2.5%, the thickness expansion force was similar to or increased compared to the fermentation group, and in particular, when the contents of yeast were mixed at 1.75% to 2%, it was confirmed that the thickness expansion force was significantly increased by more than 225%.

[0163] From the results of the above Example 1, it was confirmed that the fermented dumplings of the present application can provide hardness and thickness expansion power similar to fermented steamed buns by adjusting the types or contents of yeast, baking powder, and emulsifier without performing a direct fermentation step, and that it is possible to provide a product with the hardness of the dumpling skin adjusted according to consumer preference within the range.

[0164]

[0165] Example 2: Evaluation of dough hardness, thickness, and expansion capacity according to the temperature range

[0166]

[0167] Next, the hardness and thickness expansion power of the dough were measured according to the final dough temperature, and the results are shown in Table 4 below. Except for the final dough temperature range, the remaining dough composition and manufacturing method were manufactured in the same manner as in Example 1.

[0168]

[0169] Final dough temperature test after kneading Experimental group ACE Yeast content 2% 2% 2% Baking powder content 2% 2% 2% Final dough temperature (℃) 36-38 20-25 40-50 Hardness 22,84 5 25,35 233,712 Thickness Expansion (%) 229% 210% 195%

[0170] As can be seen in Table 4 above, when the final dough temperature after mixing is maintained in the range of 36-38℃, the thickness expansion force is significantly increased by 229%, showing superior thickness expansion force to that of fermented steamed bread.

[0171]

[0172] Example 3: Preparation of steamed bun dough according to the process of the present application and comparison with the prior art

[0173]

[0174] A comparison was made between the dough of Experimental Example 12, which was derived as the optimal mixture through the previous example, and conventional dough products that did not undergo direct fermentation.

[0175]

[0176] For the dough, a vertical mixer (kitchen aid 5 quart mixer) was used, and the dough was made in the same manner as in the literature on conventional steamed bun technology (Korean Patent Publication No. 10-2003-0021318 A (Comparative Example 1)) and externally disclosed literature blog.daum.net / ghyoo66 / 15904538 (Comparative Example 2)) as a comparative group. Meanwhile, a general fermented steamed bun dough was set as a control group. The mixing ingredients of the fermented dumplings of the present application, comparative examples, and control groups are shown in Table 5 below.

[0177] Raw material name Experimental example 12 Comparative example 1 Comparative example 2 Control group Strong flour 55% 57% 57% Medium flour - 70-72% - 5% Green tea 5-10% - Yeast 2% 1% - 1% Sugar 10% 3-5% - 4% Baking powder 2% - 1% Salt 0.5% 1% 1% 0.5% Milk - 35% Water 28.5% 8% - 29% Soybean oil - 6% 1.5% Canola oil 2% - Improver 1% - Glutinous rice 8-10% 2% Comparative example 1 - Green tea steamed bun and its manufacturing method (Publication number KR10-2003-0021318A) Comparative example 2 - Non-fermented red bean steamed bun (blog.daum.net / ghyoo66 / 15904538) Control group - (Steamed bun process)

[0178] Except for the prepared ingredients, yeast, sugar, water, and canola oil, put all the ingredients into a mixer and pre-mix at low speed (230 rpm) for 2 minutes, then add the yeast mixture (yeast, sugar, water). At this time, the water temperature should be 40-45℃, and knead at low speed for 3 minutes (230 rpm) and high speed (260 rpm) for 2 minutes. After that, add canola oil to stabilize the dough and mix at high speed (260 rpm) for 3 minutes, and after mixing, the final dough temperature is set to 36-38℃, which is the yeast activation temperature. The dough kneading process of the fermented dumplings of the present application described above and the timing of adding each raw material are shown in Table 6. Meanwhile, the dough kneading process was performed similarly to Table 6 for the comparative example and the control group.

[0179] After kneading, the thickness expansion force and thickness expansion force were measured in the same manner as shown in Figs. 2 and 3, and are shown in Table 7 below. At this time, steaming was performed at 99°C for 8 minutes.

[0180]

[0181] Dough process: Kneader rpm time: Ingredients: Pre-mixing 200-230 rpm 2 minutes, Flour, salt, baking powder, improver, 1st mixing 200-230 rpm 3 minutes, Yeast, sugar, water mixture 2nd mixing 260 rpm 2 minutes - 3rd mixing 260 rpm 3 minutes, Vegetable oil

[0182] Experimental Example 12 Comparative Example 1 Comparative Example 2-1 Comparative Example 2-2 (1 hour fermentation) Control group Thickness expansion force 229% 149% 120% 192% 221% Volume expansion force 151% 115% - 130% 142%

[0183] In the case of Experimental Example 12 of the present application, it showed a significantly higher volume expansion force compared to Comparative Examples 1 and 2, which are steamed bun products that did not go through direct fermentation, and it was confirmed that it showed significantly improved thickness expansion force and volume expansion force values ​​compared to the control group that went through direct fermentation and Comparative Example 2-2 that went through a secondary fermentation process for about 1 hour. Moreover, in the case of Comparative Example 1, the water content was 50% of the powder, and in this case, the skin stretched so badly that molding was impossible, and accordingly, molding using molding equipment for mass production was impossible.

[0184] On the other hand, it was confirmed that the fermented dumplings of the present application have thickness expansion and volume expansion similar to or higher than products that undergo a fermentation process (control group) without a fermentation process, thereby realizing an excellent fermented texture.

[0185]

[0186] These results suggest that the dumplings of the present application can have texture and physical properties similar to fermented steamed buns without performing a direct fermentation step, and thus, can be applied to a mass production process of steamed buns without the need for a separate fermenter.

[0187]

[0188] Example 4: Quality evaluation of fermented dumplings according to molding method

[0189]

[0190] The fermented dumpling manufacturing process employed in the present invention differs from the steamed bun production process, which involves a separate, direct fermentation process. Therefore, a molding method was adopted that minimizes damage to the wheat flour dough and achieves a quality similar to that of a fermented product. Since two types of dumpling molding equipment (screw molding machines and bun molding machines) are commonly used, the quality differences between the two molding methods were evaluated.

[0191] At this time, in order not to have any variables other than the molding machine, the same mixture of the present invention was used as in Experimental Example 12, and after heat treatment (97°C, 14 minutes) under the same steaming conditions, the product quality was compared, and the results are shown in Figure 5 below. For the screw molding machine, an Anko screw molding machine was used, and for the poang molding machine, a Rheon molding machine was used.

[0192] As shown in Fig. 5, in the case of products from a screw molding machine, the structure of the narrowing nozzle tip increased pressure on the dough, and continuous friction occurred, causing physical damage, resulting in poor physical properties of the fermented steamed buns after molding. In addition, although the appearance of the product after molding was smooth, the top came out thin after steaming, natural fermentation and expansion by yeast did not occur, the skin turned yellow, and the fluffy fermented dumpling shape was not produced.

[0193] However, products produced by the poanggi showed less physical damage and less pressure applied through the nozzle. Consequently, the dumplings had a smooth surface, a well-cooked white appearance, and a fluffy, puffed-up appearance. These results confirm that the poanggi molding method is suitable for mass-producing the fermented dumplings of the present application without a fermentation process, and that it can produce synergistic effects.

[0194]

[0195] From the above description, those skilled in the art will understand that the present application can be implemented in other specific forms without altering its technical concept or essential characteristics. In this regard, it should be understood that the embodiments described above are illustrative in all respects and not restrictive. The scope of this application should be interpreted to include all changes or modifications derived from the meaning and scope of the following claims and their equivalents, rather than the detailed description above.

Claims

1. Flour; dry yeast; and A composition for manufacturing fermented dumpling skin, comprising baking powder, A composition for producing fermented dumpling skin, wherein the content of the dry yeast is 1.75 to 4 wt% (w / w) based on the total weight of the composition.

2. A composition for producing fermented dumpling skin, wherein the baking powder in paragraph 1 is a single-acting baking powder.

3. A composition for producing fermented dumpling skin, wherein the content of the wheat flour is 40 to 70 wt% (w / w) based on the total weight of the composition in the first paragraph.

4. A composition for producing fermented dumpling skin, wherein the content of the baking powder is 1.5 to 6 wt% (w / w) based on the total weight of the composition in the first paragraph.

5. A composition for producing fermented dumpling skin, wherein the composition does not contain an emulsifier in the first paragraph.

6. A composition for producing fermented dumpling skin, further comprising at least one of sugar, salt, water, vegetable oil, and a improver in accordance with paragraph 1.

7. A composition for producing fermented dumpling skins, wherein the vegetable oil in paragraph 6 is canola oil.

8. A composition for producing fermented dumpling skin, wherein the hardness (g) of the dumpling skin in the first paragraph is 16,000 to 38,000.

9. A composition for producing fermented dumpling skin, wherein the volume expansion power (%) of the dumpling skin in the first paragraph is 135% or more.

10. A composition for producing fermented dumpling skin, wherein the thickness expansion power (%) of the dumpling skin in the first paragraph is 180% or more.

11. A composition for producing fermented dumpling skin, wherein the fermented dumpling skin exhibits a puffy shape and a texture similar to steamed buns even without direct fermentation.

12. Fermented dumpling skin comprising the composition for manufacturing fermented dumpling skin of paragraph 1.

13. Fermented dumplings containing dumpling filling and the fermented dumpling skin of clause 12.

14. A kneading step of mixing and kneading the composition for manufacturing fermented dumpling skin according to any one of claims 1 to 11; A noodle making step of making the dough obtained in the above kneading step into dumpling skins; A molding step of mixing dumpling filling into the dumpling skin obtained in the above-mentioned noodle-making step and molding it; and A method for manufacturing fermented dumplings including a steaming step, The above manufacturing method is a method for manufacturing fermented dumplings, which does not include a fermentation step using a fermenter between the forming step and the steaming step.

15. A method for manufacturing fermented dumplings, wherein in the manufacturing method of Article 14, the kneading step is performed so that the final temperature of the completed dough is 34 to 40°C.

16. A method for manufacturing fermented dumplings, wherein the steaming step further includes a steaming waiting step before putting the formed dumplings into a steamer, and the dumplings are naturally fermented in the steaming waiting step.

17. A method for manufacturing fermented dumplings, wherein the forming is performed using a poang machine in the manufacturing method of Article 14.

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