KR100750482B1 - Manufacturing method of walnut confectionery - Google Patents

Abstract

Walnut confectionery manufacturing method of the present invention is a mixture of eggs, water, cooking oil, butter, condensed milk, jongjong in a premix (Fremix) containing flour, sugar, cooking oil, margarine, dextrin, baking powder, emulsifier, salt, spices After putting the dough into the walnut-shaped baking mold, the red bean paste and the large walnut kernels are put directly by hand and heated to a constant temperature to cool the baked walnuts so that water droplets do not form. It is packaged individually so that the moisture inside does not evaporate and stays moist for a long time. Even if it is stored for a long time, the first taste of walnut confectionery is maintained, and the savory taste of walnuts can be savored properly.

In addition, the large walnut kernels are added, which doubles the walnut savory and improves the taste of the walnut cake.

Walnut Cookies, Walnut Cookies, Walnuts, Fremix

Description

Manufacturing method of walnut confectionery

The present invention relates to a walnut confectionery manufacturing method, and in more detail, flour, sugar, cooking oil, margarine, dextrin, baking powder, emulsifiers, salt, flavors in a premix (Fremix) blended with eggs, water, cooking oil, butter, condensed milk Put the mixed dough into a walnut-shaped baking mold, put the red bean paste and the large walnut kernels by hand and heat it to a certain temperature to cool the baked walnuts so that water droplets do not form. To keep it moist and long-lasting, it is individually packed in fluorescence paper and stored for a long time.Even if you eat it, you can not only taste the original taste of walnuts but also add large walnut grains to double the walnut sweets You can feel the taste properly.

In general, walnut confectionery belongs to the bread with the content of red bean sediment, which is mainly packaged and sold for long-distance travelers at highway rest stops and trains. After making the dough that forms the blood, which takes up about 60% of the weight of the confectionery, it is aged for 24 hours, and the contents are made by mixing sugar and an appropriate amount of water in red bean paste. Bake at a constant temperature.

In addition, the dough for preparing the walnut cake is simply a mixture of sugar, eggs, baking powder, and water in the flour, the nutritional value of the main customer base for children, women, and the elderly as a nutritious snack is low, so as to supplement the flour Each time kneading, adding additives to enhance nutrition is not only cumbersome, but also requires a lot of labor because of the complicated kneading process.
There were also many difficulties in kneading the walnut to keep the same flavor all the time.

The conventional walnut baking machine is a baking mold is formed in the upper / lower, respectively, and each baking mold is formed with a walnut-shaped baking groove having a hemispherical shape, when baking the walnut cookies formed on the upper / lower baking mold After placing the roasting grooves to the upper portion, a predetermined amount of dough, red bean paste, and a small amount of walnuts are put into each roasting groove, and the contents are cooked while heating the bottom of the firing mold to maintain the firing mold at a predetermined temperature.

In this way, the upper and lower firing molds are covered with the upper firing molds when the ingredients are put into the roasting grooves, and the upper and lower firing molds are repeatedly turned upside down by using a separate tool or device to completely bake the raw materials introduced into the roasting grooves. have.

On the other hand, walnuts are high-nutrition foods that contain about 30% sugar by weight and more than 20% of eggs, and many consumers feel the smell of fishy and excessive sweetness of sugar. The part that can chew or savor the walnut is too insufficient to have a problem that it is difficult for the general consumer to turn away and increase sales.

However, if the amount of egg or sugar used is reduced to reduce the taste or fishy smell, not only does it harden the aging of the dough forming the walnut cake, but the color is white, which reduces the color of the walnut and makes the surface of the walnut sweet In the same case, there is a problem that it is easily deteriorated, so it was difficult to reduce the amount of eggs or sugar used.

In addition, when the walnut confectionery baked in the walnut confectioner bake out of the kiln, when the automatic extraction device is used, the skin of the walnut confectionery is so soft that it is easily broken and cannot be sold as a commodity. Walnut confectionery from the walnuts is walnut confectionery that is collected from one side so that it does not cool down or is placed directly in an envelope or packing box, so the baked walnuts evaporate and harden not only the skin but also the moisture inside. There is a problem that can not properly enjoy the taste of sweets.

Therefore, in order to solve the above problems, the present invention shortens the kneading process in the method of manufacturing walnuts, while maintaining the same taste of walnuts and strengthening the nutritional ingredients, and kneading the eggs when kneading In order to remove the sensation caused by the sweetness of sugar and to make the walnut taste properly, add walnut kernels and roast them.

In addition, by maintaining the moist state by inhibiting the evaporation of the inside of the walnut confectionery to provide an advanced walnut confectionery manufacturing method so that you can feel the original taste of the walnut confectionery as it is.

The present invention for achieving the above object is a step of mixing 100 eggs having a size of convex egg in the kneading bowl and mixing with a blender so that the yolks are all broken, the process of melting the butter so that it can be put into the mixed eggs; , A step of mixing the premix in a mixing kneader with the eggs and stirring, and adding water, jongjong, edible oil, melted butter and condensed milk to the kneading kneader with the premix, and stirring the dough completed through the above process. Process of adding red bean sediment into the kneading bowl and the inner container of the walnut confectionery, the process of adding the dough into the kneading container, the step of adding 15-25 kg of red bean sediment into the inner container and the walnut baking of the walnut confectionery The process of adjusting the amount of dough and the contents of the dough in the pre-heated state and putting them into the baking mold, and the 1/3 and 1/8 pages of the dough and the contents of the baking mold A process of directly putting walnut kernels by hand, a process of heating the baking mold to bake walnut cookies, a process of opening the firing mold through an automatic extraction device, and taking out the walnut cookies, and a process of cooling the taken out walnut cookies And, characterized in that the step of packaging the individual walnut confectionery wrapped in a paper box so as not to evaporate the moisture inside the cooled walnut confectionery in a paper box.

Hereinafter, the preferred embodiment of the present invention will be described in detail.

The present invention provides a premix formulated by the applicant so that the user can shorten the kneading process while adding a softer and more savory taste to the flour used as a dough for producing walnut cookies.

TABLE 1

Premix Component Ratio

TABLE 2

Heavy metal detection result of premix

The premix refers to a combination of sugar, cooking oil, margarine, dextrin, baking powder, emulsifiers, salts and spices in flour as shown in Table 1, when anyone kneads to prepare a walnut It is to provide convenience to the user so that the unique taste can be easily expressed.

Therefore, based on 100% of the premix, 40.00% of sugar is blended with 48.04% of flour to prevent sweetness and easy deterioration in summer, and 4.00% of cooking oil is added to make the flour sticky. Add 4.00% margarine and 1.00% baking powder, add 2.00% viscous dextrin, add 0.50% emulsifier to mix cooking oil and water, and add flour Add 0.40% of salt to make it sticky and sticky, and add and mix 0.06% of fragrance to remove the unique smell of flour.

In addition, the premix provides a test result that is completely harmless to the human body as shown in Table 2.

TABLE 3

Walnut confectionery composition

TABLE 4

Dough Ingredients

In the present invention, in order to knead at the ratio as shown in the above table, the weight is 60g, and 100 eggs in size are placed in a kneading bowl, and the eggs are mixed well in the process of flour and agitation so that the walnut is softly yolk (yield). Run the blender at low speed until it breaks up and mix with egg whites, then mix quickly at high speed for 4-5 minutes.

Also, melt 100-150 g of butter in order to blend the flavored butter into the egg.

In addition, put 10,000g of the premix in the kneading kneader mixed with the eggs and slowly stirred for 1 minute with a stirrer, with a spatula to remove the flour in the kneading mixture and stir to mix well.

Slowly adjust 500-700 g of water to adjust the dilution in the kneading barrel of the premix, and 200-400 g of regular oil to remove the odor generated from the dough and 200-400 g of cooking oil and soft butter 100- 150g and condensed milk 50-100g is added to give a sweet taste and stirred for 1 minute at medium speed (two stages) speed through a stirrer and then stirred for 1 minute at high speed (three stages) to complete the dough.

The finished dough 16.5-17.2 kg and the inner contents 15-25 kg (salt, cream, other inner contents) are put in each dough container and inner contents container.

Meanwhile, in order to bake walnuts, a known walnut cake automatic machine is used. The walnut cake automatic machine includes a top / bottom walnut baking machine periodically moving along a predetermined track, adding dough, adding red bean paste, and covering the lid. Continuously according to roasting, consisting of 1st baking, reversing the baking posture, 2nd baking, 2nd posture reversing firing post, final baking, taking out the baked walnuts, and returning to the standby position before starting the kiln. Baked walnuts are baked.

Therefore, after turning on the power and preheating the baking mold to the walnut confectionery, check the preheating of the baking mold, adjust the amount of dough and the content of the contents, and then put it in the baking mold.

If you put the walnut kernels of about 1/3 to 1 / 8th of the whole walnuts removed from the dough and the inner contents of the baking mold by hand, walnuts are high in calories and high in protein and high in nutritional value. Make sure you enjoy it.

Therefore, the walnut cake baked through the baking process of the automatic walnut automatic machine is automatically taken out by the take-out device, when the confectionary skin is soft and the walnut cracker is popped by the automatic take-out device, the producer takes out manually using the tongs.

In addition, the walnut confectionery taken out from the firing mold should be cooled after being cooled, and at this time, it should be packaged after cooling, so that the moisture inside the walnut confectionery is preserved without evaporation after cooling by using a fan so that water droplets do not form on the packaging material. Using waji paper, wrap each piece of walnut.

The non-fluorescent paper is used to cut in advance in a square having a length of about 11 × 11 cm in width and width so that it is easy to pack each walnut.

On the other hand, the non-fluorescent paper has the effect of decomposing chemical substances such as deodorizing and antibacterial function to remove the fluorescent material that is carcinogen.

Then, the walnut confectionery is kept moist for a long time, so it is easy to store and you can feel the unique taste of the walnut confectionery even if you eat it again.

In addition, the individually packaged walnut confectionery uses a box or envelope made of paper so that water droplets do not form in the box due to moisture generated from the walnut confectionery when repacking it in a box or an envelope.

Therefore, the walnut confectionery is individually packaged in non-fluorescent paper and then repacked in a packing box or an envelope and then sold in a shopping bag.

On the other hand, the delicious way to eat leftover walnuts is because they are completely roasted, so they do not deteriorate easily.In the case of long-term storage, put them in the freezer of the refrigerator and then thaw them. Because the water does not evaporate, it tastes the same as when you first eat it, and if you eat it frozen, it tastes like ice cream.

As described above, the method of manufacturing walnut confectionery of the present invention combines high-quality raw materials with optimum taste and aroma, and shortens the process of making dough by using a pre-mixed nutritious flour to make walnut confectionery easy and convenient. Not only that, but anyone can taste the upgraded walnut cake easily, but it is effective for children and women's health because it is able to taste nutritious walnuts when eating walnut cookies by putting large walnut kernels by hand. .

In addition, the outer surface of the baked walnut confectionery is taken out by the tongs so that it does not burst, and the merchandise can be enhanced.The walnut confectionery is wrapped in a thin sheet of paper to keep it moist, so you can feel the same taste as the first time you eat it. As a result, the walnut confectionery has a higher level of sales.

Claims (1)

In the walnut pastry manufacturing method, A step of mixing 100 eggs of large sized eggs into a kneading bowl and mixing at low speed until the yolks are broken with a blender, and then rapidly mixing at high speed for 4-5 minutes; A process step of melting 100-150 g of butter to mix with the mixed eggs; In order to make 10,000 g of the premix in the mixing bowl of the egg, a mixture of force and gravity in a 1: 1 ratio of flour 4804g, sugar 4000g, cooking oil 400g, margarine 400g, dextrin 200g, baking powder 100g, emulsifier 50g, salt 40g, Putting a premix containing 6g of fragrance and slowly stirring for 1 minute with a stirrer; The premix is stirred for 1 minute at medium speed through a stirrer by adding water 500-700g, cooking oil 200-400g, hot water butter 100-150g, condensed milk 50-100g, Jongjong 200-400g to adjust the dilution in the stirring kneader After the process step to complete the dough by stirring at high speed: A process step of putting 16.5-17.2 kg of dough into a batter of baking walnut confectionery and 15-25 kg of red bean paste and walnut 2-3 kg into a contents container to bake the finished dough into a walnut confectionery; In the state of preheating the walnut confectionery baking mold of the walnut confectioner, put the dough and the red bean paste into the baking mold by adjusting the amount of dough and the contents of the walnut confectionery, and put large walnut kernels of about 1/3 to 1/8 pages by hand. Giving process steps; Heating and baking the walnut confectionery mold upside down; A process step of manually extracting the walnut pastry produced by the producer using a tongs when the walnut is popped when the walnut is popped by opening the firing frame through an automatic extraction device; A process step of cooling by using an electric fan so that water droplets do not form on the packaging material when the taken-out walnuts are packed; A process step of individually packing the thin fluorescence paper so that the moisture inside the cooled walnut confectionery is not evaporated; Walnut confectionery manufacturing method characterized in that the packaging is completed by putting in a packaging box of paper material so that moisture generated in the wrapped walnut confectionery is discharged.