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KR-102964398-B1 - DUMPLING USING DRIED NAMUL OF ULLEUNGDO AND METHOD FOR MANUFACTURING THE SAME

KR102964398B1KR 102964398 B1KR102964398 B1KR 102964398B1KR-102964398-B1

Abstract

A method for manufacturing dumplings using dried vegetables from Ulleungdo specialties according to an embodiment of the present invention comprises: a step of preparing a dumpling wrapper; a step of soaking dried vegetables including dried *Aster tataricus*, dried *Aster yomena*, and dried *Pteris japonica* in water; a step of boiling the soaked dried *Aster tataricus*, soaked dried *Aster yomena*, and soaked dried *Pteris japonica* in water in boiling water and then removing the water; a step of blanching squid in boiling water and then removing the water; a step of mincing the soaked and boiled dried *Aster tataricus*, soaked and boiled dried *Aster yomena*, soaked and boiled dried *Pteris japonica*, blanched squid, and tofu, and then mixing them with salt and pepper to prepare a dumpling filling; a step of mixing the dumpling filling with chopped green onions, chopped garlic, chopped ginger, sesame oil, soy sauce, and sugar, and stir-frying to prepare a stir-fried dumpling filling; and a step of placing the stir-fried dumpling filling into a dumpling wrapper and making dumplings.

Inventors

  • 신정규
  • 박인재
  • 엄희섭
  • 이경미
  • 정경호
  • 김은재
  • 김예솔
  • 전호석
  • 정관영

Assignees

  • 전주대학교 산학협력단

Dates

Publication Date
20260513
Application Date
20230907

Claims (7)

  1. A method for manufacturing dumplings using dried vegetables, a specialty of Ulleungdo, (a) A dumpling wrapper preparation step of preparing a dumpling wrapper dough by mixing 15 to 18 parts by weight of water, 3 to 4 parts by weight of edible oil, and 1 to 1.5 parts by weight of salt with respect to 100 parts by weight of flour, resting the dumpling wrapper dough at room temperature for 1 hour, then spreading the rested dumpling wrapper dough thinly to a thickness of 0.1 cm and shaping it into a circle using a mold with a diameter of 10 cm; (b) a step of soaking dried vegetables in water, comprising dried *Aster tataricus*, dried *Aster yomena*, and dried *Pteris multifida* in a weight ratio of 1:1:1; (c) Step of removing water after boiling water-soaked dried *Aster tataricus*, water-soaked dried *Aster yomena*, and water-soaked dried *Pteris multifida* in boiling water; (d) Step of blanching the squid in boiling water and then removing the water; (e) a step of preparing a dumpling filling by mincing soaked and boiled dried *Aster tataricus*, soaked and boiled dried *Aster yomena*, soaked and boiled dried *Pteris multifida*, blanched squid, and tofu into pieces of 0.1cm×0.1cm×0.1cm, and mixing them with salt and pepper, wherein 700 to 900 parts by weight of the blanched squid, 320 to 350 parts by weight of the tofu, 18 to 22 parts by weight of the salt, and 5 to 8 parts by weight of the pepper are mixed with 100 parts by weight of the dried vegetables; (f) a step of preparing a fried dumpling filling by mixing the above dumpling filling with chopped green onion, chopped garlic, chopped ginger, sesame oil, soy sauce, and sugar, and frying, wherein 25 to 37 parts by weight of the chopped ginger, 150 to 180 parts by weight of the soy sauce, and 50 to 80 parts by weight of the sugar are mixed with 100 parts by weight of the dried vegetables; and (g) A method for making dumplings using dried vegetables from Ulleungdo, comprising the step of placing 30g of the roasted dumpling filling into the dumpling wrapper and shaping the dumpling into a tetrahedral shape.
  2. In paragraph 1, (h) the step of steaming the dumplings; and (i) a step of rapidly freezing steamed dumplings; a method for making dumplings using dried vegetables specializing in Ulleungdo.
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  7. Dumplings made using dried vegetables, a specialty of Ulleungdo, prepared by the method described in paragraph 1 or 2.

Description

Dumplings using dried namul of Ulleungdo and method for manufacturing the same The present invention relates to dumplings using dried vegetables, a specialty of Ulleungdo, and a method for manufacturing the same. Wild greens produced on Ulleungdo are famous for their unique taste and aroma, as they sprout and grow in the snow in early spring due to the island's unique geology and climate, which are characterized by heavy snowfall; they are soft rather than tough. Furthermore, due to the influence of sea breezes, the wild greens are almost free from pests and diseases, and because they are non-toxic, there are many edible greens on Ulleungdo that cannot be eaten on the mainland. Recently, these pristine wild greens from Ulleungdo have become the leading contributor to the income of Ulleungdo's farming households. Ulleungdo Snowy Mountain Herb (Samnamul) is named as such because its leaves resemble ginseng leaves and it is said to possess the flavors of Aralia elata, ginseng, and meat. It is also called "Beef Herb" because its chewy texture is said to resemble beef, and it is rich in protein. As a semi-shade plant, Ulleungdo Snowy Mountain Herb is grown in high-humidity areas where summer temperatures do not exceed 30℃ and snow falls frequently in winter, resulting in leaves and stems with a tender texture. The saponin component in Snowy Mountain Herb promotes hormone secretion and purifies the blood by dissolving cholesterol, while the beta-carotene component protects the body from bacteria and viruses, boosts resistance, and aids in hematopoiesis. The name *Ulleungdo Island Aster* (also known as *Bujigaengi*) originates from the phrase "Bujigiacho" (不知飢餓草), meaning a plant that prevents the feeling of hunger. Based on its superior competitiveness in pest and disease control and cultivation management, *Ulleungdo Island Aster* has established itself as a major income crop for farmers. It can be harvested year-round, and its above-ground parts are also called *Sanbaekguk*; it is known to be effective in treating inflammation and asthma. *Ulleungdo Island Aster* is rich in vitamins A and C and contains large amounts of protein, fat, carbohydrates, fiber, calcium, and phosphorus, making it effective for boosting immunity, anti-obesity effects, inhibiting fat accumulation, and preventing vascular diseases. Ulleungdo Chamgobi (Island Fern) is a shade-loving plant characterized by tender leaves and stems, as it is produced in areas with moderate rainfall, heavy snowfall in winter, and high humidity. Chamgobi is a perennial higher cryptogamous plant also known as "Gucheok" because its appearance resembles a dog's spine, and it was first successfully cultivated artificially on Ulleungdo. Growing in fertile soil and a mild climate, it contains high-quality protein and abundant fiber. Unlike common ferns, it is completely non-toxic and has plump flesh with a meaty texture. Recently, as interest in healthy food using wild greens has increased and the demand for processed foods using wild greens has grown, various processed foods made from wild greens are being developed. For example, Korean Registered Patent Publication No. 10-2362618 discloses a method for manufacturing meatless dumplings using wild greens. Conventional technology does not disclose a processed vegetable food product that is nutritionally balanced and easy to store and distribute, utilizing dried vegetables that are a specialty of Ulleungdo. FIG. 1 is a flowchart of a method for manufacturing dumplings using dried vegetables from Ulleungdo, a specialty of the present invention, according to one embodiment of the present invention. Figure 2 is an actual photograph of a dumpling made using dried vegetables from Ulleungdo, manufactured by a method for making dumplings using dried vegetables from Ulleungdo according to an embodiment of the present invention. Figure 3 is an actual photograph of a packaged product of dumplings made using dried vegetables from Ulleungdo, manufactured by a method for manufacturing dumplings using dried vegetables from Ulleungdo according to one embodiment of the present invention. Specific structural or functional descriptions of embodiments according to the concept of the present invention disclosed herein are provided merely for the purpose of explaining embodiments according to the concept of the present invention, and embodiments according to the concept of the present invention may be implemented in various forms and are not limited to the embodiments described herein. Since embodiments according to the concept of the present invention may be subject to various modifications and may take various forms, embodiments are illustrated in the drawings and described in detail in this specification. However, this is not intended to limit the embodiments according to the concept of the present invention to specific disclosed forms, and includes all modifications, equivalents, or substitutions that fall within the spirit and scope