| 摘要 |
<p>The present invention relates to a method for producing a dumpling using non-glutinous rice as a main material and produces a dumpling by using a dumpling wrapper which is produced by inducing a change in a property of matter of non-glutinous rice by dipping non-glutinous rice into hot water, in which malt or amylase is added, and fermenting the non-glutinous rice and punching after grinding/steaming or kneading the non-glutinous rice with hot water. The present invention can produce a dumpling which is good for frying as explosion or bursts are not generated when frying the dumpling wrapper and which can maintain crispy texture without a hardening phenomenon becoming hardened after frying. The present invention satisfies customers' desires by adding a new flavor different from the texture of an existing dumpling using flour as a main material. Furthermore, the dumpling of the present invention may have various colors and can obtain the application of materials by mixing various natural aromatics, cereals, nuts, cheese, fruits, and vegetables. Also, the present invention can obtain an excellent keeping quality as the dumpling can be distributed or kept while being frozen for a long term or refrigerated for a middle term. [Reference numerals] (AA) Dipping non-glutinous rice in hot water, pretreating by fermentation; (BB) Pretreating raw ingredients for stuffing; (CC) Separating from water; (DD) Grinding the non-glutinous rice; (EE) Adding and mixing subingredients; (FF) Steaming the rice and mixed ingredients; (GG) Kneading; (HH) Cutting and mixing the raw ingredients for stuffing; (II) Shaping dumplings; (JJ) Cooling; (KK) Coating with batter; (LL) Measuring and packaging</p> |
