- BUTTER BEAN FILLET DUMPINGS HAVING A LOW-PAT/LOW-CALORIE PROPERTY AND A EXELLENT TEXTURE OF FOOD AND MANUFACTURING METHOD THEREOF

摘要

The present invention relates to dumpling and a method of manufacturing the same and, more specifically, to butter bean dumpling having high protein content, low cholesterol, and excellent texture, and a method of manufacturing the same. To achieve the purpose of the present invention, according to an embodiment of the present invention, the butter bean dumpling includes 40 to 60 parts by weight of butter bean and 40 to 60 parts by weight of vegetable fillings based on 100 parts by weight of dumpling fillings. According to the present invention, people can enjoy the dumplings with flavors superior to dumplings including meat, and can conveniently eat without worries about diseases due to body fat or cardiovascular diseases. Also, without using meat, high protein is provided, thereby improving muscular strength of people of all ages and both sexes. In addition, the butter bean dumpling has low content of carbohydrate and high content of dietary fiber, thereby enabling people to maintain satiety for a long period of time so as to healthily manage the weight. Further, formulation stability of dumpling is secured, and thus dumpling can be cooked in various recipes.