KR101386138B1 - Walnut cake comprising bean flour and black sesame, preparation method thereof - Google Patents

Walnut cake comprising bean flour and black sesame, preparation method thereof Download PDF

Info

Publication number
KR101386138B1
KR101386138B1 KR1020120107999A KR20120107999A KR101386138B1 KR 101386138 B1 KR101386138 B1 KR 101386138B1 KR 1020120107999 A KR1020120107999 A KR 1020120107999A KR 20120107999 A KR20120107999 A KR 20120107999A KR 101386138 B1 KR101386138 B1 KR 101386138B1
Authority
KR
South Korea
Prior art keywords
weight
parts
walnut
black sesame
soy flour
Prior art date
Application number
KR1020120107999A
Other languages
Korean (ko)
Other versions
KR20140041075A (en
Inventor
서은옥
이유진
오경철
고승혜
문영미
최정란
Original Assignee
서은옥
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by 서은옥 filed Critical 서은옥
Priority to KR1020120107999A priority Critical patent/KR101386138B1/en
Publication of KR20140041075A publication Critical patent/KR20140041075A/en
Application granted granted Critical
Publication of KR101386138B1 publication Critical patent/KR101386138B1/en

Links

Abstract

The present invention relates to a walnut cake including bean flour and black sesame and a method for preparing the same, and more specifically, a filling including bean flour, black sesame and walnut is filled therein, and The present invention relates to a walnut confectionery comprising soy flour and black sesame seeds and a method for preparing the same, wherein the outer shell obtained from the dough containing the wheat ethanol fermentation by-product (TEFB) surrounds the filling.

Description

Walnut confectionery containing soy flour and black sesame and its preparation method {Walnut cake comprising bean flour and black sesame, preparation method
The present invention relates to a walnut cake including bean flour and black sesame and a method for preparing the same, and more specifically, a filling including bean flour, black sesame and walnut is filled therein, and The present invention relates to a walnut confectionery comprising soy flour and black sesame seeds and a method for preparing the same, wherein the outer shell obtained from the dough containing the wheat ethanol fermentation by-product (TEFB) surrounds the filling.
Walnut cake is a kind of confectionery found in Korea. It is a kind of bread made by baking dough and walnut and red bean paste into the mold. It is widely sold all over the country, especially among highway foods. One of them is the famous walnut cake in Cheonan, Chungcheongnam-do.
Although it is unclear when walnuts were produced, it is known that Chowi-geum and Shim Bok-soon were made from walnuts, a special product of Cheonan, in Cheonan, Chungcheongnam-do in 1934.
Walnut confectionery began selling as a local specialty in a certain area, and is now widely known nationwide, and its sales are increasing because the filling uses sweet red beans and walnuts.
However, the current walnut confectionery is mostly using red bean sediment and walnut as the interior filling, and most of them are currently eating only walnuts having the same taste.
Accordingly, the applicant of the present invention can vary the taste and nutritional components of the walnut confectionery, which is sold mainly on the red bean sediment, using soy flour and black sesame seeds, which are made of beans and sesame powder, which are beneficial to the human body, instead of red bean sediment. It was found that the present invention can be completed.
On the other hand, the inventors of the present invention to include a walnut confectionery (Triticale Ethanol Fermentation By-product, TEFB) in addition to changing the filling of the walnut confectionery to provide a further walnut confectionery do.
Rye wheat (Triticale) used in the present invention is a plant made by the hybrid of wheat and rye, and selects favorable properties such as cold resistance and toughness to withstand poor environment, and low quality and low ripening rye In order to eliminate the drawbacks of the mill introduced a good point in the mill.
Ryemil generally has a trait that is close to rye and has a strong cold resistance. Although it is self fertility, its granulation rate is low and its quality is lower than that of flour. However, lymil is a hybrid, with long spikes and many grains, more likely to increase than wheat.
Beta-glucan, one of the major ingredients in lymil, activates the immune function of normal immune cells, inhibits the proliferation and recurrence of cancer cells, promotes the increase of immune cells, and decreases cholesterol content in the human body. Is known to confer effects of modulating response to insulin
Meanwhile, the prior art related to the present invention discloses a walnut confectionery comprising pine nut powder or powder, characterized by adding about 5% of the powder or powder of pine nuts to the total amount of walnut confectionery in Korean Patent Publication No. 2009-0019099. .
In addition, Korean Patent Publication No. 2011-0098509, the step of kneading dough to be formed into the outer shell by mixing the wheat, water, eggs, sugar, glucose, margarine, expansion agent; Preparing the wheat flour into a plurality of dumplings having a ball shape by kneading the wheat flour with water and an expanding agent; Sediment manufacturing step for producing a sediment embedded in the inside of the shell; Walnut crushing step of crushing the walnut finely; And injecting the dough into the mold, arranging the plurality of dumplings inside the dough, putting the sediment, and heating to bake the walnut, thereby manufacturing a walnut confectionery using our wheat flour. It is shown.
However, the present invention and the prior arts are different from each other in the technical features of the invention, and thus the inventions have different configurations.
An object of the present invention is to provide a walnut pastry comprising soy flour and black sesame.
Another object of the present invention is to provide a method of manufacturing a walnut cookie including soy flour and black sesame.
The present invention 30 to 60 parts by weight of black sesame seeds, 10 to 50 parts by weight of walnuts, 10 to 25 parts by weight of starch syrup, 10 to 25 parts by weight of honey, 5 to 15 parts by weight of sugar, 40 to 60 parts by weight of water Filled containing the inside, soybean and black sesame characterized in that the shell obtained from the dough containing 10 to 50 parts by weight of lymil ethanol fermentation by-product (TEFB) with respect to 100 parts by weight of wheat flour wraps the filling. Can provide walnuts.
In the present invention, a dough containing 10 to 50 parts by weight of lymil ethanol fermentation by-product (TEFB) is added to 100 parts by weight of wheat flour, and then 30 to 60 parts by weight black sesame seeds and 10 to walnuts based on 100 parts by weight of soy flour. A filler containing 50 parts by weight, 10-25 parts by weight starch, 10-25 parts by weight of honey, 5-15 parts by weight of sugar, and 40-60 parts by weight of water is added so as to be 10-30% of the total weight of the dough, and 70- It is possible to provide a method for producing a walnut confectionery comprising soy flour and black sesame seeds, which is heated at 90 ° C. for 3 to 7 minutes.
Walnut confectionery of the present invention as a filler containing soybean flour, black sesame and walnuts showing beneficial nutrition and / or functionality to the human body can provide health-oriented sweets in the form of snacks or desserts to adults and the elderly, as well as growing children. have.
In addition, the walnut confectionery of the present invention includes a lymil ethanol fermentation by-product containing beta-glucan (β-glucan) in the outer shell, so that consumers have a snack and excellent nutritional and nutritious snacks by ingesting walnut confectionery containing such beta-glucan It can be provided to the consumer.
The present invention represents a walnut confectionery including soy flour and black sesame.
The present invention is a walnut comprising soy flour and black seede, characterized in that the filling material containing soy flour, black sesame and walnut is filled therein, and the shell obtained from the dough containing the lymil ethanol fermentation by-product (TEFB) wraps the filling. Represents a sweet.
Filling in the walnut confectionery is 30 to 60 parts by weight of black sesame seeds, 10 to 50 parts by weight of walnuts, 10 to 25 parts by weight of starch syrup, 10 to 25 parts by weight of honey, 5 to 15 parts by weight of sugar, water 40 The thing containing -60 weight part can be used.
Filling in the walnut confectionery is 30 to 60 parts by weight of black sesame seeds, 10 to 50 parts by weight of walnuts, 10 to 25 parts by weight of starch syrup, 10 to 25 parts by weight of honey, 5 to 15 parts by weight of sugar, water 40 It is possible to use a mixture obtained by mixing ~ 60 parts by weight in a container and boiling at 80 to 90 ° C. for 30 to 60 minutes to make a syrup, and then adding 10 to 25 parts by weight of honey.
The filler in the walnut confectionery can be obtained by mixing 50 parts by weight of black sesame seeds, 25 parts by weight of walnuts, 15 parts by weight of starch syrup, 15 parts by weight of honey, 10 parts by weight of sugar, 50 parts by weight of water with respect to 100 parts by weight of soy flour.
Filling in the walnut confectionery is 50 parts by weight black bean, 25 parts by weight, 15 parts by weight of starch syrup, 10 parts by weight of sugar, 50 parts by weight of water in a container and boiled at 90 ℃ for 30 minutes to make syrup After the addition of 15 parts by weight of honey can be used by mixing.
The filling in the walnut confectionery may further include any one or more selected from the extracts of chilcho (초 面 草, Suaeda japonica) extract, dried fruit (Water Nut fruit) as a component.
The turkey vinegar extract may be included 3 to 15 parts by weight based on 100 parts by weight of soy flour.
The above-mentioned turkey vinegar extract is washed with debris after washing with water, and then dried dried vinegar at a size of 0.5-1.5 cm at 20-25 ° C. for 12-24 hours. After the addition, the extract may be extracted to 5-30% of the volume of the first purified water, and then filtered.
After removing the foreign substance after washing the water, after removing the foreign matter and steamed for 12 to 24 hours with steam of 60 ~ 90 ℃ and cut the dried vinegar to 0.5 to 1.5 cm size for 12 to 24 hours at 20-25 ℃ The chopped turkey vinegar may be added to purified water having a weight of 5 to 20 times the weight of the turkey vinegar, and then extracted to be 5-30% based on the volume of the first purified water, and then filtered.
After removing the foreign matter after washing with water, and then dried for 12 to 24 hours at 20 ~ 25 ℃ and cut low frequency treated 1 ~ 6 hours at 1 ~ 10kHz frequency of the cut vinegar 0.5 ~ 1.5cm size and then cut The turkey vinegar may be added to purified water having a weight of 5-20 times the weight of the turkey vinegar, and then extracted to be 5-30% of the volume of the first purified water, and then filtered.
The dried fruit extract may be included 3 to 15 parts by weight based on 100 parts by weight of soy flour.
After removing the foreign matter after washing with water, the dried fruit extract was cut into dried dried fruit with a size of 0.5 to 1.5 cm at 12 to 24 hours at 20 to 25 ° C., and the cut fruit was cut 5 to 20 times compared to the weight of dried fruit. After adding to the weight of purified water and then extracted to 5-30% of the volume of the first purified water and then filtered can be used.
The dry fruit extract was washed with water to remove foreign matters, and then steamed for 12 to 24 hours with steam at 60 to 90 ° C., and then dried at 20 to 25 ° C. for 12 to 24 hours, and cut into 0.5 to 1.5 cm in size. Next, the cut dried fruit may be added to purified water having a weight of 5 to 20 times the weight of the dried fruit and then extracted to be 5 to 30% based on the volume of the first purified water, and then filtered.
The dry fruit extract was washed with water to remove foreign substances, dried at 20 to 25 ° C. for 12 to 24 hours, and then cut to low frequency treated dried fruit at 1 to 10 kHz for 1 to 6 hours to a size of 0.5 to 1.5 cm. The cut dried fruit may be added to purified water having a weight of 5 to 20 times the weight of the dried fruit and then extracted to be 5-30% of the volume of the first purified water, and then filtered.
The shell of the walnut confectionery can be used from the dough containing 10 to 50 parts by weight of lymil ethanol fermentation by-product (TEFB) with respect to 100 parts by weight of flour.
The shell of the walnut confectionery is 10 to 50 parts by weight of lymil ethanol fermentation by-product (TEFB), 1 to 5 parts by weight of guar gum, 1 to 10 parts by weight of dextrin, 1 to 5 parts by weight of baking powder, 1 to 5 parts by weight of powdered milk, 10 to 20 parts by weight of butter and 70 to 130 parts by weight of water, 10 to 30 parts by weight of eggs, 10 to 30 parts by weight of sugar, 0.5 to 2.0 parts by weight of salt, and then 3 to 300 rpm. It can be obtained by baking the dough obtained by mixing for 15 minutes.
The shell of the walnut confectionery is 25 parts by weight of lymil ethanol fermentation by-product (TEFB), 2.5 parts by weight of guar gum, 5 parts by weight of dextrin, 2.5 parts by weight of baking powder, 1.5 parts by weight of powdered milk, 15 parts of butter. Part, 100 parts by weight of water, 20 parts by weight of eggs, 20 parts by weight of sugar, 1.0 parts by weight of salt can be obtained by baking the dough obtained by mixing at 200 rpm for 10 minutes.
The present invention shows a method of manufacturing a walnut confectionery containing soy flour and black sesame.
In the present invention, a dough containing 10 to 50 parts by weight of lymil ethanol fermentation by-product (TEFB) is added to 100 parts by weight of wheat flour, and then 30 to 60 parts by weight black sesame seeds and 10 to walnuts based on 100 parts by weight of soy flour. A filler containing 50 parts by weight, 10-25 parts by weight starch, 10-25 parts by weight of honey, 5-15 parts by weight of sugar, and 40-60 parts by weight of water is added so as to be 10-30% of the total weight of the dough, and 70- It shows a method of manufacturing a walnut confectionery containing soy flour and black sesame seed, characterized in that for 3 to 7 minutes heating at 90 ℃.
Hereinafter will be described in more detail by each step the manufacturing method of walnut confectionery including soy flour and black sesame.
(1) dough production step
Walnut confectionery including soy flour, black sesame and walnuts of the present invention can be used that includes lymil ethanol fermentation by-product (TEFB).
Walnut confectionery including soy flour, black sesame and walnut of the present invention can be used that contains 10 to 50 parts by weight of lymil ethanol fermentation by-product (TEFB) based on 100 parts by weight of flour.
Walnut pastry including soy flour, black sesame and walnut of the present invention is 10 to 50 parts by weight of lymil ethanol fermentation by-product (TEFB), 1 to 5 parts by weight of guar gum, 1 to 10 parts by weight of dextrin 1 to 5 parts by weight of baking powder, 1 to 5 parts by weight of powdered milk, 10 to 20 parts by weight of butter and 70 to 130 parts by weight of water, 10 to 30 parts by weight of eggs, 10 to 30 parts by weight of sugar, 0.5 to 2.0 parts by weight of salt After mixing the parts, the mixture obtained by mixing at 100 to 300 rpm for 3 to 15 minutes can be used.
The dough of the walnut confectionery including soy flour, black sesame and walnut of the present invention, the dough is 25 parts by weight of lymil ethanol fermentation by-product (TEFB), 2.5 parts by weight of guar gum, 5 parts by weight of dextrin, baking based on 100 parts by weight of flour Powder obtained by mixing 2.5 parts by weight, milk powder 1.5 parts by weight, butter 15 parts by weight, water 100 parts by weight, eggs 20 parts by weight, sugar 20 parts by weight, salt 1.0 parts by weight and mixed at 200rpm for 10 minutes.
The lymil ethanol fermentation by-product (TEFB) can be used by fermenting lymil as a raw material and then distilled to make ethanol.
The lymil ethanol fermentation by-product (TEFB) is a fermented from lymil as a raw material and then distilled to make ethanol can be used to concentrate and dry the by-product.
The lymil ethanol fermentation by-product (TEFB) is cooked by cooking 100 parts by weight of lymil at 80-100 ° C. for 1 to 3 hours and then adding 60 to 90 parts by weight of water and 0.5 to 3 parts by weight of alpha-amylase to 35 After fermentation at ˜40 ° C., distillation may be used to separate ethanol and by-products, and the by-products may be concentrated and dried.
The lymil ethanol fermentation by-product (TEFB) is 100 parts by weight of cooked at 85 ℃ for 2 hours and then fermented (fermentation) at 37 ℃ by adding 75 parts by weight of water and 2.5 parts by weight of alpha-amylase Distillation may be separated into ethanol and by-products, and the by-products may be concentrated and dried.
Since the process for obtaining the lymil ethanol fermentation by-products can be appropriately performed by those skilled in the art, a detailed description thereof will be omitted.
(2) Filling step
The filling of the walnut confectionery including soy flour, black sesame seed and walnut of the present invention can be used containing soy flour, black sesame and walnut.
The filler is 30 to 60 parts by weight of black sesame seeds, 10 to 50 parts by weight of walnuts, 10 to 25 parts by weight of starch syrup, 10 to 25 parts by weight of honey, 5 to 15 parts by weight of sugar, and 40 to 60 parts by weight of water, based on 100 parts by weight of soy flour. What was obtained by mixing parts can be used.
The filler is 30 to 60 parts by weight of black sesame seeds, 10 to 50 parts by weight of walnuts, 10 to 25 parts by weight of starch syrup, 10 to 25 parts by weight of honey, 5 to 15 parts by weight of sugar, and 40 to 60 parts by weight of water, based on 100 parts by weight of soy flour. The part is placed in a container and boiled at 80 to 90 ° C. for 30 to 60 minutes to make a syrup, and then 10 to 25 parts by weight of honey can be added and mixed.
Filling in the above can be obtained by mixing 50 parts by weight of black sesame, 25 parts by weight of walnuts, 15 parts by weight of starch syrup, 15 parts by weight of honey, 10 parts by weight of sugar, 50 parts by weight of water based on 100 parts by weight of soy flour.
Filling in the above is 50 parts by weight of black sesame seeds, 25 parts by weight of walnuts, 15 parts by weight of starch syrup, 10 parts by weight of sugar, 50 parts by weight of water in a container and boiled at 90 ℃ for 30 minutes to make a syrup What was obtained by adding and mixing a weight part can be used.
Filling in the above may be used 10 to 30 parts by weight based on 100 parts by weight of the dough.
(3) heating stage
The dough obtained in step (1) may be added to the dough in step (2) and heated to prepare a walnut cookie including soy flour, black sesame and walnut.
To the dough obtained in step (1) is added to the filling in step (2) and heated at 70 to 90 ℃ for 3 to 7 minutes to prepare a walnut cake containing soy flour, black sesame and walnut.
On the other hand, when manufacturing the walnut pastry comprising soy flour and black sesame of the present invention may be further added to the filler to improve the functionality, nutrition and / or functionality of the walnut confectionery.
The filler in the walnut confectionery may further include any one or more selected from the extracts of chilchocho (七 面 草, Suaeda japonica) extract, dried fruit (Water Nut fruit).
The turkey vinegar extract may be included 3 to 15 parts by weight based on 100 parts by weight of soy flour.
The above-mentioned turkey vinegar extract is washed with debris after washing with water, and then dried dried vinegar at a size of 0.5-1.5 cm at 20-25 ° C. for 12-24 hours. After the addition, the extract may be extracted to 5-30% of the volume of the first purified water, and then filtered.
After removing the foreign substance after washing the water, after removing the foreign matter and steamed for 12 to 24 hours with steam of 60 ~ 90 ℃ and cut the dried vinegar to 0.5 to 1.5 cm size for 12 to 24 hours at 20-25 ℃ The chopped turkey vinegar may be added to purified water having a weight of 5 to 20 times the weight of the turkey vinegar, and then extracted to be 5-30% based on the volume of the first purified water, and then filtered.
After removing the foreign matter after washing with water, and then dried for 12 to 24 hours at 20 ~ 25 ℃ and cut low frequency treated 1 ~ 6 hours at 1 ~ 10kHz frequency of the cut vinegar 0.5 ~ 1.5cm size and then cut The turkey vinegar may be added to purified water having a weight of 5-20 times the weight of the turkey vinegar, and then extracted to be 5-30% of the volume of the first purified water, and then filtered.
The dried fruit extract may be included 3 to 15 parts by weight based on 100 parts by weight of soy flour.
After removing the foreign matter after washing with water, the dried fruit extract was cut into dried dried fruit with a size of 0.5 to 1.5 cm at 12 to 24 hours at 20 to 25 ° C., and the cut fruit was cut 5 to 20 times compared to the weight of dried fruit. After adding to the weight of purified water and then extracted to 5-30% of the volume of the first purified water and then filtered can be used.
The dry fruit extract was washed with water to remove foreign matters, and then steamed for 12 to 24 hours with steam at 60 to 90 ° C., and then dried at 20 to 25 ° C. for 12 to 24 hours, and cut into 0.5 to 1.5 cm in size. Next, the cut dried fruit may be added to purified water having a weight of 5 to 20 times the weight of the dried fruit and then extracted to be 5 to 30% based on the volume of the first purified water, and then filtered.
The dry fruit extract was washed with water to remove foreign substances, dried at 20 to 25 ° C. for 12 to 24 hours, and then cut to low frequency treated dried fruit at 1 to 10 kHz for 1 to 6 hours to a size of 0.5 to 1.5 cm. The cut dried fruit may be added to purified water having a weight of 5 to 20 times the weight of the dried fruit and then extracted to be 5-30% of the volume of the first purified water, and then filtered.
Walnut confectionery comprising soy flour and black sesame of the present invention and a method for producing the same, according to the above-mentioned conditions in order to achieve the object of the present invention It is desirable to provide.
Hereinafter, the contents of the present invention will be described in detail through production examples, examples, comparative examples, and test examples. However, these are for the purpose of illustrating the present invention in more detail, and the scope of the present invention is not limited thereto.
Preparation Example 1 Preparation of Dough for Walnut Cookies
25 parts by weight of lymil ethanol fermentation by-product (TEFB), 2.5 parts by weight of guar gum, 5 parts by weight of dextrin, 2.5 parts by weight of baking powder, 1.5 parts by weight of milk powder, 15 parts by weight of butter, 100 parts by weight of water, 20 parts by weight of eggs, 20 parts by weight of sugar and 1.0 parts by weight of salt were mixed and mixed at 200 rpm for 10 minutes to obtain a dough.
The lymil ethanol fermentation by-product (TEFB) is 100 parts by weight of cooked at 85 ℃ for 2 hours and then fermented (fermentation) at 37 ℃ by adding 75 parts by weight of water and 2.5 parts by weight of alpha-amylase Distillation may be separated into ethanol and by-products, and the by-products may be concentrated and dried.
Preparation Example 2 Preparation of Walnut Cookie Filling
50 parts by weight of black sesame seeds, 25 parts by weight of walnuts, 15 parts by weight of starch syrup, 10 parts by weight of sugar, 50 parts by weight of water, boil at 90 ° C. for 30 minutes to make syrup, and then add 15 parts by weight of honey. It was mixed to prepare a walnut cake filling.
The soy flour was washed with kidney beans and dried at 25 ° C. for 3 hours, then put in a frying pan and roasted at 90 ° C. for 30 minutes, and then ground to a particle size of 150 mesh.
In the black seed was washed with water and dried for 1 hour at 25 ℃ then used to grind to a particle size of 150 mesh (mesh).
The walnut in the above was washed with water and dried for 2 hours at 25 ℃ then used to grind to a particle size of 150 mesh (mesh).
≪ Example 1 >
50 parts by weight of the dough obtained in Preparation Example 1 was added to the mold for walnut cookies, 10 parts by weight of the filler obtained in Preparation Example 2 was added, and then 50 parts by weight of the dough obtained in Preparation Example 1 was added again. After baking for 3 minutes at 85 ℃ and then rotating the mold for walnut cookies and baked for 3 minutes at 85 ℃ to prepare a walnut cookie including soy flour, black sesame and walnut.
<Example 2>
50 parts by weight of the dough obtained in Preparation Example 1 was added to the mold for walnut cookies, 20 parts by weight of the filler obtained in Preparation Example 2 was added, and then 50 parts by weight of the dough obtained in Preparation Example 1 was added again. After baking for 3 minutes at 85 ℃ and then rotating the mold for walnut cookies and baked for 3 minutes at 85 ℃ to prepare a walnut cookie including soy flour, black sesame and walnut.
&Lt; Example 3 >
50 parts by weight of the dough obtained in Preparation Example 1 was added to the mold for walnut cookies, 30 parts by weight of the filler obtained in Preparation Example 2 was added, and then 50 parts by weight of the dough obtained in Preparation Example 1 was added again. After baking for 3 minutes at 85 ℃ and then rotating the mold for walnut cookies and baked for 3 minutes at 85 ℃ to prepare a walnut cookie including soy flour, black sesame and walnut.
<Example 4>
50 parts by weight of the dough obtained in Preparation Example 1 was added to the walnut mold, and then 10 parts by weight of the filler was added, and then 50 parts by weight of the dough obtained in Preparation Example 1 was added again. After baking for 3 minutes at 85 ℃ and then rotating the mold for walnut cookies and baked for 3 minutes at 85 ℃ to prepare a walnut cookie including soy flour, black sesame and walnut.
Filling in the above is 50 parts by weight of black sesame seeds, 25 parts by weight of walnuts, 15 parts by weight of starch syrup, 10 parts by weight of sugar, 50 parts by weight of water, 10 parts by weight of turkey vinegar extract into a container and boiled at 90 ℃ for 30 minutes After the syrup was prepared, 15 parts by weight of honey was added and mixed to prepare a syrup.
In the above, soy flour, black sesame seed and walnut were used by the method described in Preparation Example 2.
The above-mentioned turkey vinegar extract removes foreign matters after washing with water, and then cuts dried vinegar into 1.0 cm size for 24 hours at 25 ° C., and then adds the cut chopped vinegar to 80 times the weight of purified water and compares the volume of the first purified water. Extracted to 20% and filtered using a filter paper was used.
&Lt; Example 5 >
50 parts by weight of the dough obtained in Preparation Example 1 was added to the mold for walnut cookies, 20 parts by weight of the filler was added, and then 50 parts by weight of the dough obtained in Preparation Example 1 was added again. After baking for 3 minutes at 85 ℃ and then rotating the mold for walnut cookies and baked for 3 minutes at 85 ℃ to prepare a walnut cookie including soy flour, black sesame and walnut.
Filling in the above is 50 parts by weight of black sesame seeds, 25 parts by weight of walnuts, 15 parts by weight of starch syrup, 10 parts by weight of sugar, 50 parts by weight of water, 10 parts by weight of turkey vinegar extract into a container and boiled at 90 ℃ for 30 minutes After the syrup was prepared, 15 parts by weight of honey was added and mixed to prepare a syrup.
In the above, soy flour, black sesame seed and walnut were used by the method described in Preparation Example 2.
The above-mentioned turkey vinegar extract is washed with debris after washing with water and steamed at 90 ° C. for 24 hours and then dried at 25 ° C. for 24 hours at 1.0 cm size. It was added to purified water of pear weight and then extracted to 20% of the volume of the first purified water and then filtered with filter paper.
&Lt; Example 6 >
 50 parts by weight of the dough obtained in Preparation Example 1 was added to the walnut pastry mold, 30 parts by weight of the filler was added, and then 50 parts by weight of the dough obtained in Preparation Example 1 was added again. After baking for 3 minutes at 85 ℃ and then rotating the mold for walnut cookies and baked for 3 minutes at 85 ℃ to prepare a walnut cookie including soy flour, black sesame and walnut.
Filling in the above is 50 parts by weight of black sesame seeds, 25 parts by weight of walnuts, 15 parts by weight of starch syrup, 10 parts by weight of sugar, 50 parts by weight of water, 10 parts by weight of turkey vinegar extract into a container and boiled at 90 ℃ for 30 minutes After the syrup was prepared, 15 parts by weight of honey was added and mixed to prepare a syrup.
In the above, soy flour, black sesame seed and walnut were used by the method described in Preparation Example 2.
After removing the foreign matter after washing the water after removing the foreign matter, and then dried for 24 hours at 25 ℃ and cut the low-frequency treatment for three hours at a frequency of 7.5kHz to 1.0cm size and cut the above-mentioned turkey vinegar 80 times the weight of the turkey vinegar After adding to purified water and extracting to 20% of the volume of the first purified water and then filtered with filter paper was used.
&Lt; Example 7 >
50 parts by weight of the dough obtained in Preparation Example 1 was added to the walnut mold, and then 10 parts by weight of the filler was added, and then 50 parts by weight of the dough obtained in Preparation Example 1 was added again. After baking for 3 minutes at 85 ℃ and then rotating the mold for walnut cookies and baked for 3 minutes at 85 ℃ to prepare a walnut cookie including soy flour, black sesame and walnut.
The filler is 50 parts by weight of black sesame seeds, 25 parts by weight of walnuts, 15 parts by weight of starch syrup, 10 parts by weight of sugar, 50 parts by weight of water, 10 parts by weight of rye fruit extract in a container for 30 minutes at 90 ℃. After boiling to make a syrup, 15 parts by weight of honey was added and mixed.
In the above, soy flour, black sesame seed and walnut were used by the method described in Preparation Example 2.
After removing the debris after washing with water, the dried rhododendron extract was cut into dry 1.0 cm dried dried fruit at 25 ° C. for 24 hours, and then the cut rye fruit was added to purified water having 80 times the weight of the dried fruit. Extracted to 20% of the volume of purified water and then filtered with filter paper was used.
&Lt; Example 8 >
50 parts by weight of the dough obtained in Preparation Example 1 was added to the mold for walnut cookies, 20 parts by weight of the filler was added, and then 50 parts by weight of the dough obtained in Preparation Example 1 was added again. After baking for 3 minutes at 85 ℃ and then rotating the mold for walnut cookies and baked for 3 minutes at 85 ℃ to prepare a walnut cookie including soy flour, black sesame and walnut.
The filler is 50 parts by weight of black sesame seeds, 25 parts by weight of walnuts, 15 parts by weight of starch syrup, 10 parts by weight of sugar, 50 parts by weight of water, 10 parts by weight of rye fruit extract in a container for 30 minutes at 90 ℃. After boiling to make a syrup, 15 parts by weight of honey was added and mixed.
In the above, soy flour, black sesame seed and walnut were used by the method described in Preparation Example 2.
The dry fruit extract was washed with water after removing foreign matters, and then steamed for 24 hours with steam at 90 ° C., and then dried dried fruit at 1.0 ° C. for 25 hours at 25 ° C., followed by drying the cut dried fruit. It was added to purified water of 80 times the weight of the fruit and then extracted to 20% of the volume of the first purified water and then filtered with a filter paper was used.
&Lt; Example 9 >
 50 parts by weight of the dough obtained in Preparation Example 1 was added to the mold for walnut cookies, 30 parts by weight of the filler obtained in Preparation Example 2 was added, and then 50 parts by weight of the dough obtained in Preparation Example 1 was added again. After baking for 3 minutes at 85 ℃ and then rotating the mold for walnut cookies and baked for 3 minutes at 85 ℃ to prepare a walnut cookie including soy flour, black sesame and walnut.
The filler is 50 parts by weight of black sesame seeds, 25 parts by weight of walnuts, 15 parts by weight of starch syrup, 10 parts by weight of sugar, 50 parts by weight of water, 10 parts by weight of rye fruit extract in a container for 30 minutes at 90 ℃. After boiling to make a syrup, 15 parts by weight of honey was added and mixed.
In the above, soy flour, black sesame seed and walnut were used by the method described in Preparation Example 2.
The dried rhododendron extract was washed with water after removing foreign matters, and then dried at 25 ° C. for 24 hours, and then cut the rhombus treated with low frequency for 3 hours at a frequency of 7.5 kHz in a size of 1.0 cm. It was added to 80 times the weight of purified water and then extracted to 20% of the volume of the first purified water and then filtered with a filter paper was used.
<Comparative Example>
50 parts by weight of the dough was added to a mold for walnut cookies, 15 parts by weight of red bean paste and 5 parts by weight of walnuts were added, and then 50 parts by weight of dough was added again. After baking for 3 minutes at 85 ℃ and then rotating the mold for walnuts baked for 3 minutes at 85 ℃ to prepare a walnut.
<Test Example> Sensory Test
The walnut confectionery prepared in Example 1 to Example 9 was used as the experimental group, and the conventional walnut confectionery prepared in comparison was measured as a control, and the sensory test of taste and overall palatability was measured for the experimental and control. It is shown in Table 1 below.
The sensory test was measured by a nine-point scale by 20 panelists (10 men and women each) with at least 3 years of experience.
Sensory test
Item flavor Overall likelihood
Example 1 8.6 8.7
Example 2 8.8 8.9
Example 3 8.7 8.8
Example 4 8.7 8.8
Example 5 8.9 9.0
Example 6 8.8 8.8
Example 7 8.8 8.9
Example 8 9.0 9.0
Example 9 8.8 8.9
Comparative Example 7.2 7.3
* The sensory test values described in Examples 1 to 9 and Comparative Examples of Table 1 are obtained by dividing the total score of the panel by the number of panels and then rounding them to the second decimal place. .
As shown in the results of Table 1, it can be seen that the walnut confectionery of Examples 1 to 9 including soy flour, black sesame and walnut of the present invention is superior in functionality compared to the conventional walnut confectionery prepared in the comparative example.
On the other hand, the walnut confectionery containing soy flour, black sesame and walnut of the present invention includes a lymil ethanol fermentation by-product containing beta-glucan in the shell of the walnut confectionery, so it is obvious that it is excellent in terms of nutrition.
As described above, the present invention has been described with reference to preferred embodiments, examples, comparative examples and test examples of the present invention. However, those skilled in the art will appreciate that various modifications, additions and substitutions are possible without departing from the spirit and scope of the present invention It will be understood that various modifications and changes may be made in the present invention.
Walnut confectionery of the present invention as a filler containing soybean flour, black sesame and walnuts showing beneficial nutrition and / or functionality to the human body can provide health-oriented sweets in the form of snacks or desserts to adults and the elderly, as well as growing children. It can contribute to the development of soybeans, black sesame seeds and walnuts, and confectionery-related industries, so there is industrial potential.

Claims (5)

  1. A walnut confectionery comprising soy flour and black sesame seeds, characterized in that the filling material containing soy flour, black sesame seeds and walnuts is filled therein, and the shell obtained from the dough containing the lymil ethanol fermentation by-product (TEFB) surrounds the fillings.
  2. The method of claim 1,
    Filler containing 30 to 60 parts by weight of black sesame seeds, 10 to 50 parts by weight of walnuts, 10 to 25 parts by weight of starch syrup, 10 to 25 parts by weight of honey, 5 to 15 parts by weight of sugar, and 40 to 60 parts by weight of water A walnut confectionery comprising soy flour and black sesame, which is filled in the inside, and the shell obtained from a dough containing 10 to 50 parts by weight of lymil ethanol fermentation by-product (TEFB) per 100 parts by weight of flour surrounds the filling.
  3. The method of claim 1,
    As a constituent of the filling, further comprising any one or more components selected from the extract of chile and extract of dried fruit, the extract of the turkey is 3 to 15 parts by weight based on 100 parts by weight of soybean powder, the extract of rye fruit to 100 parts by weight of soybean powder Walnut confectionery comprising soy flour and black sesame seed, characterized in that it contains 3 to 15 parts by weight.
  4. Put a dough containing 10-50 parts by weight of lymil ethanol fermentation by-product (TEFB) per 100 parts by weight of wheat flour, and then 30 to 60 parts by weight black sesame seeds and 10 to 50 parts by weight of walnuts. , 10 to 25 parts by weight of starch syrup, 10 to 25 parts by weight of honey, 5 to 15 parts by weight of sugar, and 40 to 60 parts by weight of water were added so as to be 10 to 30% of the total weight of the dough, at 70 to 90 ° C. Walnut confectionery comprising soy flour and black sesame, characterized by heating for 3 to 7 minutes.
  5. 5. The method of claim 4,
    As a constituent of the filling, further comprising any one or more components selected from the extract of chile and extract of dried fruit, the extract of the turkey is 3 to 15 parts by weight based on 100 parts by weight of soybean powder, the extract of rye fruit to 100 parts by weight of soybean powder Walnut confectionery comprising soy flour and black sesame, characterized in that it contains 3 to 15 parts by weight.
KR1020120107999A 2012-09-27 2012-09-27 Walnut cake comprising bean flour and black sesame, preparation method thereof KR101386138B1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
KR1020120107999A KR101386138B1 (en) 2012-09-27 2012-09-27 Walnut cake comprising bean flour and black sesame, preparation method thereof

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
KR1020120107999A KR101386138B1 (en) 2012-09-27 2012-09-27 Walnut cake comprising bean flour and black sesame, preparation method thereof

Publications (2)

Publication Number Publication Date
KR20140041075A KR20140041075A (en) 2014-04-04
KR101386138B1 true KR101386138B1 (en) 2014-04-17

Family

ID=50650970

Family Applications (1)

Application Number Title Priority Date Filing Date
KR1020120107999A KR101386138B1 (en) 2012-09-27 2012-09-27 Walnut cake comprising bean flour and black sesame, preparation method thereof

Country Status (1)

Country Link
KR (1) KR101386138B1 (en)

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20200007277A (en) 2018-07-12 2020-01-22 신성호 Flavor and nutritional improvement walnut pie and a method of manufacturing the same
KR20200026238A (en) 2020-03-02 2020-03-10 신성호 Flavor and nutritional improvement walnut pie and a method of manufacturing the same
KR102162273B1 (en) * 2020-05-14 2020-10-06 신홍자 Manufacturing method for steamed bread comprising ginseng and rice flour, and steamed bread manufactured the method

Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR101162200B1 (en) 2010-04-23 2012-07-05 서은옥 Preparation method of dough for walnut cake comprising TEFB

Patent Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR101162200B1 (en) 2010-04-23 2012-07-05 서은옥 Preparation method of dough for walnut cake comprising TEFB

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20200007277A (en) 2018-07-12 2020-01-22 신성호 Flavor and nutritional improvement walnut pie and a method of manufacturing the same
KR20200026238A (en) 2020-03-02 2020-03-10 신성호 Flavor and nutritional improvement walnut pie and a method of manufacturing the same
KR102162273B1 (en) * 2020-05-14 2020-10-06 신홍자 Manufacturing method for steamed bread comprising ginseng and rice flour, and steamed bread manufactured the method

Also Published As

Publication number Publication date
KR20140041075A (en) 2014-04-04

Similar Documents

Publication Publication Date Title
KR101087810B1 (en) Sweet-potato containing bread of method
CN104757060B (en) A kind of seedpod of the lotus dietary fiber cookies and preparation method thereof
KR101928949B1 (en) fermented liquid starter for bread making using sweet potato and manufacturing method of bread
KR101300547B1 (en) Manufacturing method of crunchable doughnut
KR101386138B1 (en) Walnut cake comprising bean flour and black sesame, preparation method thereof
KR20160050290A (en) Method for making gochujang with lotus
KR101176372B1 (en) Premix of Walnut Cookies Using Rice Powder and Preparation Method Thereof
KR101480310B1 (en) Barley rice chaff paste manufacturing method and barley rice chaff paste
KR20170065056A (en) Macaron crunch and manufacture mathod thereof
KR20020090187A (en) Manufacturing method of functional pizza using wheat flour and herbal medicine juice containing grains
KR101231221B1 (en) Bread from rice bran and the method of making it
KR101590300B1 (en) Method of manufacturing a ginseng cracker
KR101671017B1 (en) Rice cake comprising acorn and manufacturing method thereof
KR20140121028A (en) Steamed rice-cake and manufacturing method thereby
KR20140075317A (en) Manufacturing method of Korean cookie using plum and Korean cookie using plum manufactured by the same
KR101906717B1 (en) Manufacturing method of liquid sugar composition using berries and other ingredients, and manufacturing method of rice cake food composition comprising the liquid sugar composition thereby
CN104304377A (en) White sesame and sago bread and production method thereof
KR101162200B1 (en) Preparation method of dough for walnut cake comprising TEFB
KR101759312B1 (en) Manufacturing method for lentinus edodes powder, manufacturing method for nutrient-bar using lentinus edodes powder and nutrient-bar manufactured by the same
KR101570077B1 (en) The manufacturing method of a korean cracker containing the powder of a sweet persimmon and the korean cracker made by the method
KR20160080878A (en) Manufacturing methode for glutinous rice cake having stuffing made of potatoes and red bean paste and glutinous rice cake using the same
KR20160090550A (en) Food inner materials for snacks and manufacturing method thereof
KR101560264B1 (en) Method of making rice powder containing rice bran
KR20120116709A (en) Bread containing barley and elm and method for making the same
KR101499629B1 (en) Stove pizza and making method thereof

Legal Events

Date Code Title Description
A201 Request for examination
E902 Notification of reason for refusal
E701 Decision to grant or registration of patent right
GRNT Written decision to grant
FPAY Annual fee payment

Payment date: 20170411

Year of fee payment: 4

LAPS Lapse due to unpaid annual fee