KR100913668B1 - The product method of a walnut cake - Google Patents

Abstract

The present invention is a method of manufacturing rye walnut confectionery, especially by adding rye, which is used as a well-being nutritious food, to produce a traditional walnut confectionery, but adds a savory taste to 1/4 of the raw walnut added with the dough, and during the production of dough It is a method to improve the softer texture by continuous stirring at low speed. In the present invention, since the rye is selected and added as the main component included in the dough, the shell feels a little crunchy, but gives a unique complex aesthetic that becomes softer over time. In addition, the present invention has a dark color like the color of walnut by the added rye, and can be stored for a long time, so it is highly applicable.

Walnut Cookies, Rye Powder, Butter, Soybean Oil, Milk Powder, Soda

Description

The rye walnut cake manufacturing method {The product method of a walnut cake}

The present invention relates to a rye walnut pastry production method. More specifically, the rye used as a well-being nutritious food is added to produce traditional walnuts, adding a savory flavor to 1/4 of the raw walnuts that are added with the dough. It is a method of producing rye walnut confectionery that improves the soft texture according to the stirring action.

Generally, walnut confectionery refers to walnut-shaped bread that is made and purchased like a special product in Cheonan, South Korea. Walnut confectionery is usually baked in a state containing sediment made from adzuki beans.In some cases, walnut powder or crumbs are included in the sediment. There is also.

Of course, the walnut confectionery is not called to include a piece of walnut or powder of walnut inside, and the outer shape is called a walnut confectionery because its shape is similar to that of walnut.

Conventional walnut confectionery is a simple manufacturing form baked with sediment using flour and egg dough, but there is no particularity or distinction in taste, but the sales volume was high because it is widely known as a special product. The present invention was intended to produce a more special aesthetics, such as well-known tolerated walnuts, and to have an improved effect on nutrition.

The present invention is a method of manufacturing rye walnut confectionery, in particular to produce a traditional walnut cake by adding rye which is used as a well-being nutritional food, adds a savory taste to 1/4 of the raw walnut added with the dough, The purpose of the present invention is to provide a method for producing rye walnut confectionery, in which a softer texture is improved by continuous stirring at medium and low speeds.

In the present invention, a method of manufacturing rye walnut confectionery, the first step: 10-40% egg, 5-15% sugar, 0.1-5% salt based on the total rye walnut dough weight and add water to make the dough Step of seasoning dough; Second step: melting 1-10% butter and 1-10% soybean oil at a temperature of 30-70 ° C. based on the total rye walnut dough weight, and then mixing them with the seasoning dough of the first step; 3rd step: 10-40% of flour, 1-10% of milk powder, 0.1-5% of baking powder, 0.1-5% of soda, 0.1-71.7% of rye powder Adding and stirring; Fourth step: the step of baking the rye walnut dough stirred through the third step into a walnut baking and baking with sediment.

In the rye walnut pastry manufacturing method according to the present invention, the stirring of the seasoning dough of the first step is stirred through a high, medium, low speed sequentially; The third stage of stirring is carried out sequentially through high, medium and low speed; The high speed is 20-6 revolutions per second, the medium speed is 5-3 revolutions per second, and the low speed is 2-0.3 revolutions per second; The fourth step of the baking step is a method of producing rye walnut confectionery by adding 1/4 walnut.

In the present invention, since the rye is selected and added as the main component to be included in the dough, the skin feels a little crunchy, but gives a unique complex aesthetic that becomes softer over time.

In addition, the present invention has a dark color like the color of walnut by the added rye and can be stored for a long time, so it is highly applicable.

The present invention relates to a walnut confectionery manufacturing method, hereinafter, the rye walnut confectionery manufacturing method according to the present invention will be described in order.

[Step 1]

First, in order to prepare the walnut cake of the present invention, the first step: stirring the egg 10-40%, sugar 5-15%, salt 0.1-5% based on the total rye walnut dough weight and add water to knead Go through the steps of seasoning dough. That is, the first step is to knead the seasoning that can be added to the dough.

Eggs, sugar and salt are added to this seasoning. First, when the egg is 100, the total weight ratio of the dough of the present invention is added to 10-40% of the weight. And 5-15% of sugar and 0.1-5% of salt is added to stir evenly. At this time, the reason for the stirring in the present invention is to give a softer taste when the walnut is prepared.

According to the stirring action, a lot of bubbles are generated in the seasoning of the present invention, and when bubbles are baked with walnuts, there is a high possibility of acting as the remaining pores therein to convey softness to our taste.

And if the egg is added here to produce a softer taste when made with walnut confectionery, and serves to give a visual softness of the ivory color inside the walnut. Of course, sugar and salt are added to improve the taste, and the reason for the first stirring by adding eggs to sugar and salt is that sugar and salt in powder form It is intended to be melted well.

On the other hand, after stirring the eggs, sugar, salt, it is preferable to add water and stir again. That is, in the case of water here the amount of the input is different depending on the working environment. It is possible to change according to the case that the mold of brass is made of brass or stainless and other metal materials, and the input amount varies depending on the case of baking using direct heating method or heating method of electric heating wire. Therefore, in the present invention, the input weight of water is omitted and described, and the weight ratio of the water is excluded from the weight ratio of the whole dough. For example, if the most added flour in the dough according to the embodiment of the present invention was added about 2kg, in the case of water was added to about 1,300cc was most optimal for roasting walnut confectionery carried out the present invention. The roasting machine was made of brass, and gas fired.

[Second step]

Next, the present invention is a second step: melting 1-10% butter and 1-10% soybean oil at a temperature of 30-70 ° C based on the total rye walnut dough weight, and then mixing the seasoning dough of the first step Rough Next, the present invention prepares butter and prepares soybean oil and mix them by melting them on a low heat.

In other words, the solidified butter is liquefied while heating to a temperature of 30-70 ° C., and soybean oil is attached to the melted butter. At this time, it is preferable to add 1-10% of butter, and 1-10% of soybean oil, compared to the weight ratio of the total dough.

Butter is added to walnuts to provide a softer taste and a more subtle flavour, while also purifying the texture of flour and rye that can sometimes stiffen into bread. Of course, soybean oil plays a similar role, but the main purpose is to be added in order to prevent the sticking to the mold plate does not fall easily when baked in the mold plate.

Butter and soybean oil mixed in this manner are added to the seasoning dough of the first step described above and stirred again.

[Third step]

Next, the present invention comprises a third step: 10-40% of flour, 1-10% of milk powder, 0.1-5% of baking powder, 0.1-5% of soda, based on the total rye walnut dough weight, as an already formulated material The deficiency at 100% of all the total weight of the urea is subjected to agitation by adding 0.1-71.7% of rye powder based on the total rye walnut dough weight.

Flour is the main ingredient used in the production of all kinds of bread and cookies. In the present invention, the purpose is to manufacture walnut cookies using the unique rye powder, but if the bread is produced only with rye powder, the result is that the taste is too hard and coarse. Therefore, flour is added in the present invention. Therefore, the input of flour is common.

Next, the milk powder is added, so that the milk powder has a soft taste and keeps savory. It is not felt in the first aesthetic taste, but the soft, savory taste that remains on the tip of the tongue after swallowing due to chewing action is manifested by the addition of milk powder.

In the case of baking powder, it is swelled up and is put for the purpose of improving the softness of the walnut.

Soda and rye powder are added and this soda is a neutralizer. It enters the stomach and helps to digest more smoothly. In other words, it is most accurate that it is input for neutralization between components and gastric juice to prevent heartburn, which may be caused by chemical reactions in the stomach.

In addition, the rye powder is a major component of the present invention when the walnut just baked, the baked surface has a rather hard and rough texture to give a crispy feeling. Of course, as the baking time passes, the surface is softer. This dual texture is provided by the rye powder, which is a major feature of the present invention. This feature can be recognized as the progressiveness as having a more unique aesthetic sense of the walnut cake of the present invention.

As such, in step 3 of the present invention, 10-40% of flour, 1-10% of milk powder, 0.1-5% of baking powder, 0.1-5% of soda, and 0.1-71.7% of rye powder are added to the dough. Before or after the first and second steps have been made, they must have already been manufactured or are being manufactured.

Then, the composition passed through the second step and the dough of the third step are mixed and stirred again.

Next, the general characteristics of the main elements among the above-described components will be described.

▲ Baking powder: First, baking powder is a powder that is mixed with wheat flour for the purpose of making it bulge when baking bread or cake. The main body is small and medium sized carbon dioxide generated by water and heat to inflate the dough. Baking powder is also preferably baked as soon as it is mixed to react with flour or water at room temperature. Baking powder is too generalized.

Soda: Next, soda is a substance that has been used for generations by great chefs who have believed in the standard of unwavering cleanliness since 1846. Soda has a unique function as a neutralizer because of its chemical nature.

Neutralization refers to keeping the pH balance or acid / alkali balance stable.As a neutralizer, Arm & Hammer Baking Soda makes both acidic and alkaline solutions at a stable pH scale of 8.1 (weakly alkaline), while acidic solutions are more alkaline. And the alkaline solution has a function to make it more acidic.

In this way, soda can be used as an antacid to neutralize acid in the digestive system and to relieve heartburn and related symptoms.

▲ Rye: Lastly, rye is also called ribory. It is native to Caucasian and Turkey, and its leaves are cyan blue with velvety hairs growing on the upper surface of young leaves. The leaf tongue and leaf ears are small and white. In the spring, the upper part of the stem is 5-7 points long, about 1.5 m in height and 3 m depending on the varieties.

Isaac is longer and somewhat flatter than wheat, and small spikes run off the spikes. Small spikes are trivalent and the lower binarizes. Young fruit (다소 果) is somewhat greenish brown or purple with many wrinkles on the surface and vertical grooves on the back. The size is somewhat longer than wheat.

It is suitable for cold climates, has a strong cold resistance, and grows well on dry sandy soil or dry land. Originally grown in weeds of wheat fields at the origin, it seems to have been gradually grown as crops in badlands. It is believed to have been cultivated since the Bronze Age in Europe, and long ago in China. Although it is not the same as wheat, it is a related species and it is called lymil because it has a hybrid hybrid.

A little acidity (미) and whitening (精 白) · milling to make black bread. It is also a source of whiskey and malt to brew vodka or beer. It can also be used as a raw material for soy sauce and miso. Asymptomatic parasites in the ear of rye will cause black keratin ergot, which is medicinal. Plowing becomes feed, green manure, and a rich, rich feed.

[Fourth step]

Next, the present invention is completed by putting the rye walnut dough, which is stirred through the fourth step: third step, into a walnut baking, and baking with sediment. That is, the rye walnut dough prepared through the previous step is put into a mold plate of a known walnut baked.

At this time, the sediment used can be manufactured in various forms, and in the case of the baking temperature and the necessary conditions, all the methods utilized in the conventional manufacturing method can be used, so the detailed description is refrained.

In addition, in the present invention, the stirring of the first step seasoning dough and the stirring of the third step are preferably performed while sequentially going through a high, medium, and low speed. That is, the stirring is performed at high speed first, the stirring is performed at medium speed, and finally, the rotating speed is sequentially lowered by stirring at low speed. In the stirring of the seasoning dough of step 1, there are two processes of adding and stirring eggs, sugar, and salt, and adding and stirring water to the stirred mixture. In this invention, although this high, medium, and low speed stirring effect may be performed once, you may carry out both times.

Importantly, the first high speed generates large bubbles at 20-6 revolutions per second, and the next medium speed breaks the large bubbles into small bubbles at 5-3 revolutions per second. The final low speed is to hold and stabilize small bubbles finely through 2-0.3 revolutions per second. It is this invention which takes this particular method of stirring to provide a softer texture when produced.

Next, in the baking step of the fourth step, it is preferable to bake by adding 1/4 of the walnut. That is, in the present invention, when cutting the raw walnuts 1/4 to bake walnuts directly. It is not added to the sediment, but before the sediment is added, before the dough is put into the baking walnut mold. In other words, when baked later, it is baked so that raw walnuts can be seen outside of the dough.

Claims (5)

In the walnut pastry manufacturing method, First step: seasoning the dough by stirring 10-40% eggs, 5-15% sugar, 0.1-5% salt 0.1-5% based on the total rye walnut dough weight and adding water; Second step: melting 1-10% butter and 1-10% soybean oil at a temperature of 30-70 ° C. based on the total rye walnut dough weight, and then mixing them with the seasoning dough of the first step; 3rd step: 10-40% of flour, 1-10% of milk powder, 0.1-5% of baking powder, 0.1-5% of soda, 0.1-71.7% of rye powder Adding and stirring; Fourth step: the step of adding the stirred rye walnut dough to the walnut baked in the third step and baking with sediment; Rye walnuts manufacturing method characterized in that it comprises a. The method of claim 1, The stirring of the first step seasoning dough, Rye walnut confectionery manufacturing method characterized in that the stirring through high, medium, low speed sequentially. The method of claim 1, The stirring of the third step, Rye walnut confectionery manufacturing method characterized in that the stirring through high, medium, low speed sequentially. The method of claim 2 or 3, The high speed is a rotation speed of 20-6 times per second, the medium speed is a rotation speed of 5-3 times per second, the low speed is a manufacturing method of rye walnut, characterized in that the rotation speed of 2-0.3 times per second. The method of claim 1, In the baking step of the fourth step, Rye walnut cake manufacturing method characterized in that the baking by adding 1/4 of the walnut.