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KR-20260065283-A - Dumplings using kelp noodle with technology applied to prevent syneresis and manufacturing method thereof

KR20260065283AKR 20260065283 AKR20260065283 AKR 20260065283AKR-20260065283-A

Abstract

The present invention relates to a method for manufacturing angel hair dumplings using angel hair and angel hair dumplings manufactured therefrom. Specifically, the angel hair dumplings of the present invention replace the unique texture and taste of glass noodles with angel hair, and can provide low-calorie dumplings using only raw materials that do not contain meat such as pork or its components.

Inventors

  • 황성훈
  • 장순호
  • 이현진
  • 김유풍
  • 김태우
  • 이경훤

Assignees

  • 롯데웰푸드 주식회사

Dates

Publication Date
20260508
Application Date
20241101

Claims (13)

  1. A step of adding angel hair and a softening agent to a solvent and immersing the angel hair to obtain softened angel hair; and A method for manufacturing cut konjac noodles, comprising the step of washing and dehydrating the softened konjac noodles and then chopping them to obtain cut konjac noodles.
  2. In claim 1, The step of obtaining the above-mentioned soft celery is, A method for manufacturing cut angel hair, comprising adding 100 parts by weight of the above angel hair and 2 to 5 parts by weight of a softening agent to 110 to 130 parts by weight of a solvent and immersing the angel hair.
  3. In claim 1, A method for manufacturing cut angel hair, characterized in that the solvent is at a temperature of 0°C to 10°C.
  4. In claim 1, A method for manufacturing cut angel hair, characterized in that the above immersion is performed for 10 to 30 minutes.
  5. In claim 1, A method for manufacturing cut angel hair, characterized in that the cut angel hair has a size of 5mm to 16mm.
  6. A step of preparing a dumpling filling comprising cut angel hair according to any one of claims 1 to 5; A step of preparing a dumpling wrapper with a dough containing flour; and A method for manufacturing angel hair dumplings comprising the step of forming the dumpling filling and the dumpling wrapper.
  7. In claim 6, A method for manufacturing angel hair dumplings, characterized in that the above dumpling filling comprises 100 parts by weight of a basic ingredient and 30 to 60 parts by weight of cut angel hair.
  8. In claim 6, The step of preparing the above dumpling filling is, A step of obtaining coated angel hair by mixing isolated soy protein and dense dietary fiber with the above-mentioned cut angel hair; and A method for manufacturing angel hair dumplings characterized by including the step of mixing basic ingredients into the coated angel hair.
  9. In claim 8, The step of obtaining the above-mentioned coated angel hair is, A method for preparing konjac noodle filling, characterized by mixing 30 to 60 parts by weight of cut konjac noodles with 1 to 5 parts by weight of isolated soy protein and 0.1 to 2 parts by weight of wheat dietary fiber, based on 100 parts by weight of the above basic ingredients.
  10. In claim 6, A method for manufacturing angel hair dumplings, comprising all-purpose flour and strong flour in a mass ratio of 1:0.4 to 0.8.
  11. In claim 6, A method for manufacturing angel hair dumplings, characterized in that the step of manufacturing the dumpling wrapper involves adding 0.2 to 0.5 parts by weight of soybean oil to 100 parts by weight of wheat flour.
  12. In claim 6, The step of manufacturing the above dumpling wrapper is characterized by the dough being manufactured in a vacuum state, in a method for manufacturing angel hair dumplings.
  13. Angel hair dumplings manufactured according to any one of claims 6 to 12.

Description

Dumplings using kelp noodle technology to prevent syneresis and manufacturing method thereof The present invention relates to angel hair dumplings using angel hair and a method for manufacturing the same. Mandu refers to dumplings made by filling a wheat flour wrapper with a filling of meat, glass noodles, or vegetables, steaming it, and then freezing it. Among these, glass noodles are widely used in various types of dumplings, such as japchae dumplings, gyoza dumplings, fried dumplings, and handmade dumplings. Glass noodles are made of over 90% starch and are generally boiled and added during the pretreatment process; at this stage, the hydration rate is approximately 300%, making them an ingredient that provides a rich texture and flavor at a relatively low price. Conventional dumplings typically use pork and glass noodles as main ingredients. With pork providing 242 kcal/100g and glass noodles providing 351 kcal/100g, the calorie content of standard dumplings made with these ingredients is inevitably high, averaging over 200 kcal/100g. Given the dietary habits of modern people who prioritize health, dumplings with such high calorie content are bound to be increasingly shunned by consumers. To address the problem of high calorie content in these dumplings, a method for manufacturing vegan dumplings (Korean Registered Patent 10-2538123) excludes high-calorie meat, thereby slightly reducing the calorie content of the dumplings; however, the reduction is not significant because ingredients such as high-calorie glass noodles and sugar are used. In this way, to overcome the aforementioned problems, we intend to provide low-calorie dumplings that do not contain meat. Figure 1 shows a method for manufacturing angel hair dumplings according to the present invention. Figure 2 shows a softened angel hair produced using the present invention. Figure 3 shows the step of coating softened angel hair with powdered soy protein and dense dietary fiber during the manufacturing process of the present invention. Figure 4 shows a cross-section of the dumpling of the present invention. The above objects, other objects, features, and advantages of the present invention will be easily understood through the following preferred embodiments associated with the accompanying drawings. However, the present invention is not limited to the embodiments described herein and may be embodied in other forms. Rather, the embodiments introduced herein are provided to ensure that the disclosed content is thorough and complete and to ensure that the spirit of the invention is sufficiently conveyed to a person skilled in the art. In describing each drawing, similar reference numerals have been used for similar components. In the attached drawings, the dimensions of the structures are depicted enlarged compared to their actual size for the clarity of the invention. In this specification, terms such as "comprising" or "having" are intended to specify the existence of the features, numbers, steps, actions, components, parts, or combinations thereof described in the specification, and should be understood as not precluding the existence or addition of one or more other features, numbers, steps, actions, components, parts, or combinations thereof. Furthermore, when a part such as a layer, film, region, or plate is described as being "on" another part, this includes not only the case where it is "immediately above" the other part, but also the case where there is another part in between. Conversely, when a part such as a layer, film, region, or plate is described as being "below" another part, this includes not only the case where it is "immediately below" the other part, but also the case where there is another part in between. Unless otherwise specified, all numbers, values, and/or expressions used herein to represent amounts of ingredients, reaction conditions, polymer compositions, and formulations should be understood to be modified by the term “approximately” in all cases, as these numbers are essentially approximations reflecting the various uncertainties of measurement that occur in obtaining these values among other things. Furthermore, where numerical ranges are disclosed herein, such ranges are continuous and, unless otherwise indicated, include all values from the minimum value of such range to the maximum value including said maximum value. Moreover, where such ranges refer to integers, they include all integers from the minimum value to said maximum value including said maximum value, unless otherwise indicated. The dumpling of the present invention incorporates softened, low-calorie angel hair noodles to preserve the unique texture and taste of glass noodles, and coats the angel hair noodles with isolated soy protein and dense dietary fiber when added to the mixture to minimize tissue destruction caused by ice crystals during freezing, thereby producing a dumpling that does not splatter oil when cooked in a pan with oil due to moisture