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KR-20260064348-A - Dumplings containing ginseng fried in lard and the process of manufacture thereof

KR20260064348AKR 20260064348 AKR20260064348 AKR 20260064348AKR-20260064348-A

Abstract

The present invention relates to ginseng dumplings containing ginseng roasted in lard and a method for manufacturing the same. More specifically, the invention relates to ginseng dumplings containing ginseng roasted in lard and a method for manufacturing the same, wherein minced ginseng is placed in lard and roasted to reduce the characteristic bitterness of ginseng and increase sweetness, thereby making it easier to consume the active ingredients of ginseng. According to the present invention, it is expected that when manufacturing ginseng dumplings, minced ginseng is placed in lard and roasted to reduce the characteristic bitterness of ginseng and increase sweetness, thereby making it easier to consume the active ingredients of ginseng.

Inventors

  • 장소영
  • 서인숙

Assignees

  • 경민대학교산학협력단
  • 주식회사 우리들식품

Dates

Publication Date
20260507
Application Date
20241031

Claims (7)

  1. In the method of manufacturing ginseng dumplings, Step of soaking dried radish strips and glass noodles in water (Step 1); A step of mixing the soaked dried radish slices of the first step, the soaked glass noodles of the first step, onion, cabbage, pickled napa cabbage, green onion, chives, and garlic in a weight ratio of 5~7 : 5~7 : 3~5 : 3~5 : 2~4 : 3~5 : 3~5 : 1, respectively, and cutting into pieces of 1~5 mm (Step 2); Step of placing various meats and meat substitutes into a chopping machine and chopping them into 1-5 mm pieces (Step 3); A step of preparing lard-roasted ginseng by roasting ginseng cut into pieces of 1~5 mm with lard at 80~120 ℃ for 5~10 minutes (Step 4); A step of mixing the chopped mixture of the second step (dried radish strips, glass noodles, onion, cabbage, pickled napa cabbage, green onion, chives, and garlic), the chopped mixture of the third step (various meats and substitute meats), the ginseng roasted in lard of the fourth step, and various seasonings by introducing them into a mixer in a weight ratio of 7~10 : 6~9 : 0.6~4.4 : 1, respectively (Step 5); Step of preparing dumpling wrapper dough by adding flour and water to a dough mixer in a weight ratio of 2 to 3:1 and kneading (Step 6); Step 7: feeding the mixture of Step 5 and the dumpling wrapper dough of Step 6 into a dumpling forming machine to form dumplings; and A step of heating the dumplings formed in the above Step 7 in a steamer at 80–120°C for 10–15 minutes (Step 8); A method for manufacturing ginseng dumplings characterized by including
  2. In paragraph 1, A method for manufacturing ginseng dumplings, characterized by including the step of soaking the dried radish slices of the first step in water at 10 to 25 ℃ for 10 to 12 hours and soaking the glass noodles in water at 10 to 25 ℃ for 30 minutes to 5 hours.
  3. In paragraph 1, A method for manufacturing ginseng dumplings characterized in that, in the third step above, various meats and substitute meats are selected from pork, beef, chicken, fat, soy protein, or tofu.
  4. In paragraph 3, A method for manufacturing ginseng dumplings characterized in that the above-mentioned various meats and substitute meats are pork, fat, soy protein, and tofu.
  5. In paragraph 1, A method for manufacturing ginseng dumplings, characterized in that the ginseng roasted in lard in the fifth step above is contained within a range of 3 to 15 parts by weight of the dumpling ingredients.
  6. In paragraph 1, A method for manufacturing ginseng dumplings, characterized in that, in the above 5th step, the various seasonings are selected from five or more of ginger powder, Miwon, complex seasoning (Dashida), pepper, sugar, salt, soy sauce, egg white powder, sesame oil, dietary fiber, or sweetener oil.
  7. Ginseng dumplings characterized by being manufactured by the method of any one of claims 1 to 6.

Description

Ginseng dumplings containing ginseng fried in lard and the process of manufacture thereof The present invention relates to ginseng dumplings containing ginseng roasted in lard and a method for manufacturing the same, and more specifically, to ginseng dumplings containing ginseng roasted in lard and a method for manufacturing the same, in which minced ginseng is placed in lard and roasted to reduce the characteristic bitterness of ginseng and increase sweetness, thereby making it easier to consume the active ingredients of ginseng. Ginseng is a representative tonic that has been used for a long time, and extensive pharmacological research has been conducted on its components. Ginseng exhibits various benefits, including the improvement of hyperlipidemia, strengthening of liver function, anti-stress effects, immune enhancement, improvement of brain function, and anticancer effects, while playing a role in maintaining homeostasis in the human body. In particular, ginseng saponins possess a unique chemical structure distinct from saponins found in other plants, and due to their unique pharmacological effects, they are called 'ginsenosides,' a term derived from the combination of 'ginseng' and 'glycoside.' Due to these benefits of ginseng, consumption has been increasing recently. Furthermore, attempts are being made to consume its active ingredients more conveniently by adding ginseng in various processed forms to a wide range of foods, in addition to consuming the ginseng itself. Meanwhile, dumplings are one of the foods that Koreans have enjoyed since ancient times. They are typically made by rolling out a thin dough of wheat or buckwheat flour to create a wrapper, filling it with a mixture of meat, tofu, kimchi, and other ingredients, and shaping it. Depending on the cooking method, they are classified into steamed dumplings, fried dumplings, boiled dumplings, and dumpling soup, and can be made in various shapes. As an example of prior art related to the addition of ginseng or ginseng components to dumplings, Korean published patent publication number 10-2013-0114298 discloses a method for manufacturing red ginseng dumplings in which the texture is made chewy by using a dumpling wrapper kneaded with red ginseng extract and the filling mixed with fresh ginseng is made healthy and emits a subtle ginseng aroma. However, the said patent only mentions the physical mincing of fresh ginseng and does not describe a separate processing process for fresh ginseng, and particularly emphasizes the realization of a chewy texture in the dumpling wrapper through the addition of red ginseng extract. This differs from the present invention, which manufactures ginseng dumplings by putting minced ginseng into lard and stir-frying it to reduce the characteristic bitterness of ginseng and increase sweetness. In addition, Korean published patent publication number 10-2005-0030721 discloses a method for making dumplings using crushed fermented ginseng, but the said patent mentions a processing process in which ginseng is soaked in oil (edible oil) and fermented for 15 days or more, but it is merely a simple immersion method under low-temperature conditions and differs from the present invention in that it uses ginseng or ginseng oil in a semi-liquid form. In addition, Korean published patent publication number 10-2011-0004948 discloses ginseng mushroom dumplings and a method for manufacturing the same, but the said patent mentions dumplings with reduced bitterness of ginseng and a method for manufacturing the same, but differs from the present invention in that it has a masking effect of the bitterness of ginseng due to the inclusion of Ophiopogon japonicus. The inventors have completed the present invention by developing a ginseng dumpling containing ginseng roasted in lard and a method for manufacturing the same, in which minced ginseng is roasted in lard to reduce the characteristic bitter taste, which is one of the disadvantages of ginseng, and increase the sweetness, thereby making it easier to consume the active ingredients of ginseng. FIG. 1 is a process diagram sequentially showing the manufacturing process of ginseng dumplings containing ginseng roasted in lard according to a preferred embodiment of the present invention. FIG. 2 is a graph summarizing the preference results after conducting a sensory evaluation of ginseng dumplings prepared according to the manufacturing method of the present invention as in Example 1 and Comparative Examples 1 to 3. Figure 3 shows two examples of the appearance of ginseng dumplings, prepared according to an embodiment of the present invention and completed by changing only the shape of the dumpling wrapper. Preferred embodiments of the present invention will be described in detail below. However, the present invention is not limited to the embodiments described herein and may be embodied in other forms. Rather, the content introduced herein is provided to be thorough and complete and to s