PARK, KWANG JA,박광자,KIM, JI YOUNG,김지영,UM, SE JUN,엄세준,PARK, KWANG JAKR,KIM, JI YOUNGKR,UM, SE JUNKR
申请号：
KR1020130155818
公开号：
KR1014390650000B1
申请日:
2013.12.13
申请国别(地区):
KR
年份:
2014
代理人:
摘要：
The present invention relates to a method for producing a tomato dumpling comprising: (a) a dumpling skin producing step of mixing and kneading 7.5 to 15.6 wt% of a tomato extract, 17.8 to 28.8 wt% of medium flour, 0.1 to 0.5 wt% of salt, and 55 to 65 wt% of water； (b) a dumpling filling producing step of mixing 26.9 to 36.9 wt% of minced meat, 5.6 to 15.6 wt% of minced onions, 20 to 40 wt% of dried minced tomatoes, 0.3 to 10.3 wt% of minced chives, 0.3 to 10.3 wt% of minced shiitakes, 2 to 13 wt% of dried minced eggplants, 0.1 to 5.7 wt% of minced garlic, and 1 to 8 wt% of seasonings； and (c) producing a dumpling by adding the dumpling filling produced in the step (b) in the dumpling skin produced in the step (a) and by sealing the dumpling skin. The tomato dumpling of the present invention has a producing process that is simple because the skin or seeds of a tomato do not have to be removed. Using a tomato extract or a dried minced tomato, the color, taste, nutrition, and texture of the dumpling are improved, and the overall taste is also improved. Moreover, even though meat is added in the dumpling filling, the active ingredients of shiitakes are activated and the absorption of cholesterol can be controlled. When the dumpling is baked, steamed, or cooked using vegetable oil, eggplants absorb linoleic acid and vitamin E of vegetable oil included in the dumpling filling or vegetable oil used for cooking. The dumpling can have the effects which a tomato has and can also have effects on high blood pressure, female diseases, and obesity.본 발명은 (a) 토마토 즙 7.5 내지 15.6 중량%, 중력분 17.8 내지 28.8 중량%, 식염 0.1 내지 0.5중량% 및 물 55 내지 65 중량%를 혼합하여 반죽하는 만두피 제조단계； (b) 다진고기 26.9 내지 36.9 중량%, 다진양파 5.6 내지 15.6 중량%, 말린 다진토마토 20 내지 40 중량%, 다진부추 0.3 내지 10.3 중량%, 다진표고버섯 0.3 내지 10.3 중량%, 말린 다진가지 2 내지 13 중량%, 다진마늘 0.1 내지 5.7 중량% 및 양념류 1 내지 8 중량%를 혼합하는 만두소 제조단계； 및 (c) 상기 (a) 단계에서 제조된 만두피에 상기 (b) 단계에서 제조된 만두소를 넣고 만두피를 밀봉하여 만두를 제조하는 단계；를 포함하는 것을 특징으로 하는 토마토 만두의 제조방법에 관한 것이다. 본 발명의 토마토 만두는 토마토의 껍질 또
