KR101061070B1 - Manufacturing method of walnut confectionery - Google Patents

Abstract

PURPOSE: A producing method of walnut cake is provided to insert a big walnut grain into the walnut cake for offering the enriched taste to eaters, and to vary ingredients for stuffing. CONSTITUTION: A producing method of walnut cake comprises the following steps: selecting walnut, cutting into quarters, and removing foreign materials from the cut walnut before storing at the low temperature(S10); selecting almond, heating and roasting the almond for peeling, and crushing the roasted almond(S20); mixing the obtained almond powder and margarine to obtain dough(S30); heating stuffing for the walnut cake(S40); inserting the dough, the stuffing, and the cut walnut into a walnut cake baking machine(S50); and baking the inserted ingredients(S60).

Description

Manufacturing method of walnut confectionery

The present invention relates to a manufacturing method of walnut confectionery, and more specifically, when preparing walnut confectionery, the sediment that enters into the walnut confectionery is filled with chestnut, sweet pumpkin sediment, and black rice black bean sediment, respectively. It relates to a method of manufacturing a walnut sweets so that you can eat and nutrients together.

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 has been made in view of the above problems, and its purpose is to prepare the walnut confectionery, the taste of chestnut, sweet pumpkin and black rice by putting the sediment into the inside of the walnut confectionery It is to provide a method of manufacturing a walnut sweets so that you can eat and nutrients together.

The characteristics of the present invention for achieving the above object, the walnut is cut to 1/4 to 1/6 size and removed from the walnut preparation step (S10) and refrigerated and then refrigerated and roasted by selecting the almonds roasted After the almond peeled and ground to prepare the almond powder (S20), eggs 16.51 to 18.25% by weight, milk 7.86 to 8.68% by weight, water 11.79 to 13.03% by weight, sugar 19.65 to 21.71% by weight, salt 0.01 to 0.03 Mixing the weight percent with a stirrer After mixing 29.75 to 36.45 weight percent of flour, 0.50 to 0.56 weight percent of powder, and mixing at high speed, 4.71 to 5.21 weight percent of almond powder and 2.52 to 2.78 weight percent of margarine in the almond preparation step (S20). Put and mix to prepare a dough by aging for a certain period of time at a predetermined temperature mixing dough (S30), and a sediment manufacturing step (S40) for manufacturing a sediment for a predetermined time at a predetermined temperature, and the walnut preparation step (S10) Arc of) Preparatory step of preparing in a walnut confectionery machine to bake two 5.61 to 6.30% by weight, 42.36 to 46.82% by weight of the dough mixing step (S30) and 46.98 to 52.03% by weight of the sediment manufacturing step (S40) with a walnut (S50) and, while pre-heating the walnut confectionery baking machine of the walnut confectionery machine by adjusting the amount of dough and sediment, put the dough and sediment into the firing mold and put the walnut kernels by hand, then heat the walnut confectionery In the manufacturing step (S60) and the manufacturing method of the walnut confectionery consisting of a packing step (S70) for extracting the walnuts prepared in the manufacturing step (S60) from the firing frame and packaging in a predetermined unit, the sediment manufacturing Step (S40) is the night preparation step (S411) for sorting the chestnuts and cutting the cutting into horizontal, vertical, height within 6mm; After the red bean peeled by screening and soaked in red water for 6 hours or more and heated to 90 ~ 110 ℃ and boiled red bean prepared by grinding with a grinder to prepare a red bean (S412); 30.19-36.85% black sugar and 26.48-29.26 weight% black sugar of the red bean preparation step (S412), sorbitol 15.85-17.53 weight%, sugar 7.43-8.21 weight%, salt 0.43-0.47 weight%, potato starch 0.22 After adding 0.24% by weight and heating with stirring to boil with mild heat, 12.74-14.10% by weight of chestnut preparation step (S411) was added and heated under stirring, followed by a chestnut manufacturing step (S413) for refrigeration and storage. After the boiled sweet pumpkin and crushed finely with a grinder and dehydrated sweet pumpkin preparation step (S421); After the red bean peeled by screening and soaked in red water for 6 hours or more and heated to 90 ~ 110 ℃ and then boiled red bean boiled with a grinder to prepare a red bean (S422) and; 16.99 to 18.77% by weight of the sweet pumpkin of the sweet pumpkin preparation step (S421) and 26.21 to 33.25% by weight of black beans of the red bean preparation step (S422), oligosaccharides 23.64 to 26.14% by weight, mortgage 11.32 to 12.52% by weight, sorbitol 9.49 It is made of a sweet pumpkin paste manufacturing step (S423), which is put in a weak heat, boiled with mild heat after stirring with ~ 10.49% by weight, sugar 4.67∼5.17% by weight, salt 0.43∼0.47% by weight, potato starch 0.21∼0.23% by weight, or A black rice preparation step (S431) of grinding the finely divided black rice and grinding it finely with a grinder; A red bean preparation step (S432) for pulverizing the black bean red beans are screened in water for at least 6 hours and then boiled with heat at 90 to 110 ° C. and then crushed and dehydrated black bean red beans with a grinder; 4.35 to 4.81% by weight of black rice of the black rice preparation step (S431) and 36.93 to 42.95% by weight of black beans of the red bean preparation step (S422), mortgage 27.04 to 29.88% by weight, sorbitol 16.28 to 18.00% by weight, sugar 8.63 It optionally contains any one of the black rice black red bean paste manufacturing step (S423), which is heated to a low temperature by adding 9.55% by weight, 0.54 to 0.60% by weight of salt, and 0.21 to 0.23% by weight of potato starch, stirring and heating. What can be achieved by the method of manufacturing a walnut cake characterized in that.

The present invention as described above, the optimal blending of high-quality raw materials, excellent taste and aroma, can easily and easily make walnut sweets to provide convenience to the user, as well as anyone can easily taste the upgraded walnut sweets If you can eat walnuts by putting large walnut kernels by hand, you can feel the nutritious walnut taste properly.

1 is a manufacturing process diagram illustrating an embodiment of the present invention
Figure 2 is a manufacturing process of the chestnut gold illustrating one embodiment of the present invention
Figure 3 is a manufacturing process diagram of the amber foil deposit illustrating an embodiment of the present invention
Figure 4 is a manufacturing process diagram of black rice black red bean sediment illustrating an embodiment of the present invention

Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings.

As shown in Figure 1 to Figure 4, the present invention is selected by walnuts cut to 1/4 ~ 1/6 size and remove foreign matters walnut preparation step (S10), refrigerated and stored by roasting the selected almonds roasted After the almond peeled and ground to prepare the almond powder (S20), 16.51 to 18.25 wt% of eggs, 7.86 to 8.68 wt% of milk, 11.79 to 13.03 wt% of water, 19.65 to 21.71 wt% of sugar, 0.01 to 0.03 wt. Of salt % Is mixed with a stirrer, and 29.75 to 36.45 wt% of flour, 0.50 to 0.56 wt% of powder are mixed at high speed, and then 4.71 to 5.21 wt% of almond powder and 2.52 to 2.78 wt% of margarine are prepared in the almond preparation step (S20). Dough mixing step (S30) to prepare the dough by mixing and putting into mixing at a predetermined temperature at a predetermined temperature (S30), a sediment manufacturing step (S40) for manufacturing a sediment for a predetermined time at a predetermined temperature, the walnut preparation step (S10) 5.61 6.20 wt% and 42.36 to 46.82 wt% of the dough of the dough mixing step (S30) and 46.98 to 52.03 wt% of the sediment of the sediment manufacturing step (S40) to prepare in the walnut pastry machine to prepare a walnut cake (S50) In the state of preheating the walnut confectionery baking machine of the walnut confectionery machine, by adjusting the amount of dough and sediment, put the dough and sediment into the firing mold and put the walnut kernels by hand, then heat the baking step (S60), and the packing step (S70) for packaging in a predetermined unit to extract the walnut cookies baked in the manufacturing step (S60) in a firing frame.

The sediment of the sediment manufacturing step (S40) is made of chestnut sediment, sweet pumpkin sediment and black rice black adzuki sediment.

The chestnut is a night preparation step (S411) for sorting the chestnuts and cutting the cutting to within 6mm in width, length, height, and then heat the 90 ~ 110 ℃ after soaked black bean in water for 6 hours or more The red bean preparation step (S412) for crushing and dehydrating the black bean boiled with a grinder after addition and boil, and 30.19 to 36.85% by weight of black bean and 26.48 to 29.26% by weight of mortar, sorbitol 15.85 to the red bean preparation step (S412) in a stirrer. 17.53 wt%, sugar 7.43-8.21 wt%, salt 0.43-0.47 wt%, potato starch 0.22-0.24 wt%, stirred and heated with low heat to boil with mild heat, then 12.74-14.10 wt% at night of the night preparation step (S411) After the heating while stirring and made refrigerated night manufacturing step (S413).

The sweet pumpkin sediment is boiled with a sweet pumpkin and then crushed finely with a grinder and dehydrated sweet pumpkin (S421), and the black bean peeled by separating and soaked in water for 6 hours or more after heating to 90 ~ 110 ℃ heat grinder Red bean preparation step (S422) for crushing and dehydrating the boiled black bean, and 16.99 to 18.77% by weight of sweet pumpkin of the sweet pumpkin preparation step (S421) and 26.21 to 33.25% by weight of black beans of the red bean preparation step (S422) Oligosaccharides 23.64 to 26.14% by weight, mortgage 11.32 to 12.52% by weight, sorbitol 9.49 to 10.49% by weight, sugar 4.67 to 5.17% by weight, salt 0.43 to 0.47% by weight, potato starch 0.21 to 0.23% by weight with heating while stirring After simmering with heat consists of a sweet pumpkin sediment manufacturing step (S423) for refrigeration.

The black rice black red bean sediment is roasted black rice after the black rice preparation step (S431) and finely crushed with a grinder, and then stripped black red beans soaked in water for 6 hours or more and heated to 90 ~ 110 ℃ heat and then into a grinder Red bean preparation step (S432) for crushing and dehydrating boiled black bean, 4.35 to 4.81% by weight of black rice of the black rice preparation step (S431) and 36.93 to 42.95% by weight of black beans of the red bean preparation step (S432) with a stirrer 27.04 to 29.88% by weight, 16.28 to 18.00% by weight sorbitol, 8.63 to 9.55% by weight sugar, 0.54 to 0.60% by weight salt, 0.21 to 0.23% by weight potato starch, heated with stirring and boiled in mild heat It consists of adzuki bean paste manufacturing step (S433).

Example 1

8000 g of the selected walnuts were prepared, and each walnut was cut into 1/4 sizes with a cutter, and the foreign matters were removed and then refrigerated (S10).

Subsequently, the almonds were selected and roasted while heating, and then the roasted almonds were stripped and crushed by a grinder to make 3000 g of almond powder (S20).

Then, add 10500g of egg, 5000g of milk, 7500g of water, 12500g of sugar, and 12g of salt in a stirrer, mix 20000g of flour and 320g of powder, rotate the stirrer at high speed to mix, and then 3000g of almond powder (S20) and margarine 1600g was added and mixed again to mature at a certain temperature for a period of time to make a dough of 60432g (S30).

Subsequently, the chestnuts were sorted and put into a cutter, and 9000 g of chestnuts cut by cutting the width, length, and height within 6 mm were prepared (S411).

Here, night was used sweetened chestnut, but is not limited to sweetened chestnut.

Subsequently, the black bean which was separated and stripped was soaked in water for 6 hours or more, and then boiled with 100 ° C. heat, and then pulverized black bean boiled with a grinder and dehydrated to make boiled black bean 22500 g (S412).

Subsequently, 22500g of black beans of the red bean preparation step (S412), mortar 18700g, sorbitol 11200g, sugar 5250g, salt 300g, 150g of potato starch, heated with stirring and boiled with weak heat and then the night preparation step (S411) 9000g of chestnuts were added and heated with stirring again to make 67100g of chestnuts and refrigerated (S413).

Subsequently, 8000 g of walnuts, 60432 g of dough, and 67 100 g of chestnut paste were prepared in a walnut confectionery machine for baking (S50).

Subsequently, the dough and sediment amount were adjusted by preheating the walnut confectionery baking mold of the walnut confectionery machine, and the dough and chestnut sediment were put into the firing mold, and the walnut kernels were put directly by hand and heated to bake walnut cookies (S60). .

Subsequently, the walnuts baked in the manufacturing step (S60) were extracted from a firing mold and packaged 50 walnuts in one box to make 100 boxes of walnuts (S70).

Example 2

8000 g of the selected walnuts were prepared, and each walnut was cut into 1/4 sizes with a cutter, and the foreign matters were removed and then refrigerated (S10).

Subsequently, the almonds were selected and roasted while heating, and then the roasted almonds were stripped and crushed by a grinder to make 3000 g of almond powder (S20).

Then, add 10500g of egg, 5000g of milk, 7500g of water, 12500g of sugar, and 12g of salt in a stirrer, mix 20000g of flour and 320g of powder, rotate the stirrer at high speed to mix, and then 3000g of almond powder (S20) and margarine 1600g was added and mixed again to mature at a certain temperature for a period of time to make a dough of 60432g (S30).

Subsequently, the selected sweet pumpkin was boiled, crushed finely with a grinder, and dehydrated to prepare 12000 g of sweet pumpkin (S421).

Subsequently, the black bean which was separated and stripped was soaked in water for 6 hours or more, and then boiled with 100 ° C. heat, and then crushed and boiled black bean with a grinder to make 19950 g of boiled black bean (S422).

Subsequently, 19950 g of black beans of the red bean preparation step (S422), 12000 g of sweet pumpkin of the sweet pumpkin preparation step (S421), oligosaccharides 16700 g, mortgage 8000 g, sorbitol 6700 g, sugar 3300 g, salt 300 g, potato starch 150g and heated while stirring After making a weak heat to make a sweet pumpkin sediment of 67100g was stored refrigerated (S423).

Subsequently, 8000 g of walnuts, 60432 g of dough, and 67 100 g of sweet pumpkin sediment were prepared in a walnut pastry machine (S50).

Subsequently, while preheating the walnut confectionery mold of the walnut confectionery machine, the dough amount and sediment amount were adjusted, the dough and sweet pumpkin sediment were put into the firing mold, the walnut kernels were put directly by hand, and the walnut cookie was heated to bake (S60). .

Subsequently, the walnuts baked in the manufacturing step (S60) were extracted from a firing mold and packaged 50 walnuts in one box to make 100 boxes of walnuts (S70).

Example 3

8000 g of the selected walnuts were prepared, and each walnut was cut into 1/4 sizes with a cutter, and the foreign matters were removed and then refrigerated (S10).

Subsequently, the almonds were selected and roasted while heating, and then the roasted almonds were stripped and crushed by a grinder to make 3000 g of almond powder (S20).

Then, add 10500g of egg, 5000g of milk, 7500g of water, 12500g of sugar, and 12g of salt in a stirrer, mix 20000g of flour and 320g of powder, rotate the stirrer at high speed to mix, and then 3000g of almond powder (S20) and margarine 1600g was added and mixed again to mature at a certain temperature for a period of time to make a dough of 60432g (S30).

Subsequently, the selected black rice was roasted and then finely ground with a grinder to prepare 3070 g of black rice (S431).

Subsequently, the black bean which was separated and stripped was soaked in water for 6 hours or more, and then boiled with 100 ° C. heat, and then crushed and boiled black bean with a grinder to make 26800 g of boiled black bean (S432).

Subsequently, 26800 g of black beans of the red bean preparation step (S432), black rice 3070g of the black rice preparation step (S431), mortar 19100g, sorbitol 11500g, sugar 6100g, salt 380g, potato starch 150g and heated while stirring and weak Boiled with heat to make 67100g black rice red bean sediment and refrigerated (S423).

Subsequently, 8000 g of walnuts, 60432 g of dough, and 67100 g of black rice red bean paste were prepared in a walnut confectionery machine for baking (S50).

Subsequently, the dough and sediment amount were adjusted while preheating the walnut confectionery mold of the walnut confectionery machine, and the dough and black rice red bean paste were put into the firing mold, and the walnut kernels were put directly by hand and heated to bake walnut cookies (S60). ).

Subsequently, the walnuts baked in the manufacturing step (S60) were extracted from a firing mold and packaged 50 walnuts in one box to make 100 boxes of walnuts (S70).

Although the preferred embodiments of the present invention have been illustrated and described above, the present invention is not limited to the above-described embodiments, and the present invention is not limited to the above-described embodiments without departing from the spirit of the present invention as claimed in the claims. Various modifications can be made by those skilled in the art, and such modifications are intended to fall within the scope of the appended claims.

Claims (2)

delete Walnuts are cut into 1/4 to 1/6 size, and the foreign matters are removed, and then the walnut preparation step (S10) is refrigerated and stored. (S20), 16.51 to 18.25% by weight of milk, 7.86 to 8.68% by weight of milk, 11.79 to 13.03% by weight of water, 19.65 to 21.71% by weight of sugar, 0.01 to 0.03% by weight of salt with a stirrer 29.75 to 36.45% by weight of flour After mixing 0.50 to 0.56% by weight of powder, and mixing at high speed, 4.71 to 5.21% by weight of almond powder and 2.52 to 2.78% by weight of margarine in the almond preparation step (S20) were mixed and aged at a predetermined temperature for a certain period of time to knead. Dough mixing step (S30) to prepare a, and a sediment manufacturing step (S40) for manufacturing the sediment by heating for a predetermined time at a predetermined temperature, 5.61 to 6.30% by weight of the walnut preparation step (S10) and the dough mixing step (S30) The preparation step (S50) for preparing the walnut cake machine for baking 42.36 to 46.82% by weight of porridge and 46.98 to 52.03% by weight of the sediment manufacturing step (S40) with a walnut cake (S50), In the preheated state by adjusting the amount of dough and the amount of sediment to put the dough and sediment in the baking mold and directly put the walnut kernels by hand, the manufacturing step (S60) and the manufacturing step (S60) by heating to manufacture a walnut In the manufacturing method of the walnut confectionery consisting of a packaging step (S70) for extracting the walnut confectionery prepared in the packaging in a baking unit (S70),
The sediment manufacturing step (S40) is
A chestnut preparation step (S411) for sorting chestnuts and cutting the cutting machine into horizontal, vertical and height cuttings within 6 mm; After the red bean peeled by screening and soaked in red water for 6 hours or more and heated to 90 ~ 110 ℃ and boiled red bean prepared by grinding with a grinder to prepare a red bean (S412); 30.19-36.85% black sugar and 26.48-29.26 weight% black sugar of the red bean preparation step (S412), sorbitol 15.85-17.53 weight%, sugar 7.43-8.21 weight%, salt 0.43-0.47 weight%, potato starch 0.22 After adding 0.24% by weight and heating with stirring to boil with mild heat, 12.74-14.10% by weight of chestnut preparation step (S411) was added and heated under stirring, followed by a chestnut manufacturing step (S413) for refrigeration and storage.
After the boiled sweet pumpkin and crushed finely with a grinder and dehydrated sweet pumpkin preparation step (S421); After the red bean peeled by screening and soaked in red water for 6 hours or more and heated to 90 ~ 110 ℃ and then boiled red bean boiled with a grinder to prepare a red bean (S422) and; 16.99 to 18.77% by weight of the sweet pumpkin of the sweet pumpkin preparation step (S421) and 26.21 to 33.25% by weight of black beans of the red bean preparation step (S422), oligosaccharides 23.64 to 26.14% by weight, mortgage 11.32 to 12.52% by weight, sorbitol 9.49 It is made of a sweet pumpkin paste manufacturing step (S423), which is put in a weak heat, boiled with mild heat after stirring with ~ 10.49% by weight, sugar 4.67∼5.17% by weight, salt 0.43∼0.47% by weight, potato starch 0.21∼0.23% by weight, or
A black rice preparation step (S431) of grinding the finely divided black rice and grinding it finely with a grinder; Red bean prepared by scooping black bean red beans in water for 6 hours or more, and then heated to 90-110 ° C., and then boiled red bean boiled with a grinder and ready for dehydration (S432); 4.35 to 4.81% by weight of black rice of the black rice preparation step (S431) and 36.93 to 42.95% by weight of black beans of the red bean preparation step (S422), mortgage 27.04 to 29.88% by weight, sorbitol 16.28 to 18.00% by weight, sugar 8.63 It optionally contains any one of the black rice black red bean paste manufacturing step (S423), which is heated to a low temperature by adding 9.55% by weight, 0.54 to 0.60% by weight of salt, and 0.21 to 0.23% by weight of potato starch, stirring and heating. Walnut confectionery manufacturing method characterized in that.

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