KR101585672B1 - manufacturing method of small walnut-flavored cake in the size and shape of a walnut - Google Patents
manufacturing method of small walnut-flavored cake in the size and shape of a walnut Download PDFInfo
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- KR101585672B1 KR101585672B1 KR1020130039815A KR20130039815A KR101585672B1 KR 101585672 B1 KR101585672 B1 KR 101585672B1 KR 1020130039815 A KR1020130039815 A KR 1020130039815A KR 20130039815 A KR20130039815 A KR 20130039815A KR 101585672 B1 KR101585672 B1 KR 101585672B1
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- walnut
- flour
- walnut confectionery
- confectionery
- baking material
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Images
Classifications
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/20—Partially or completely coated products
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/60—Deep-fried products, e.g. doughnuts
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
- A21D2/364—Nuts, e.g. cocoa
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D8/00—Methods for preparing or baking dough
- A21D8/06—Baking processes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/50—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by shape, structure or physical form, e.g. products with supported structure
- A23G3/54—Composite products, e.g. layered, coated, filled
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
- A23G2200/14—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing fruits, nuts, e.g. almonds, seeds, plants, plant extracts, essential oils
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/21—Plant extracts
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Inorganic Chemistry (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Confectionery (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
본 발명은 종래와 달리, 호두과자 외피에 베이킹 재료를 피복한 호두과자의 제조 방법을 제공함에 본 발명의 목적이 있다. 본 발명의 주요 구성은, 밀가루 반죽하는 단계; 반죽물에 팥앙금, 흰앙금, 땅콩, 피스타치오, 아몬드, 캐슈넛, 건포도, 호박씨, 해바라기씨를 포함하는 견과류 중 어느 하나를 투입하는 단계; 호두과자 형상으로 호두과자를 제조하는 단계; 제조된 호두과자를 튀기는 유탕단계; 베이킹 재료를 호두과자 외피에 입히는 단계를 포함하는 것을 특징으로 하며, 상기 밀가루 반죽하는 단계에서, 밀가루 100 중량부를 기준으로 할 때 반죽물에 투입되는 설탕은 10-30 중량부인 것을 특징으로 하며, 상기 제조된 호두과자를 튀기는 유탕단계에서, 호두과자를 식용유를 사용한 유탕에서 20-50초간 튀기는 것을 특징으로 하며, 상기 유탕 단계 이후에, 액상의 당 재료를 사용하여 호두과자 외피에 골고루 버물리는 단계를 더 포함하는 것을 특징으로 하며, 상기 베이킹 재료를 호두과자 외피에 입히는 단계에서, 상기 베이킹 재료는 데코스노우, 데코 레인보우, 딸기가루, 딸기 그래뉼, 밀크 및 망고 쿠키크런치, 코코넛 가루를 포함하는 베이킹 재료 중 어느 하나를 사용하여 외피를 입히는 것을 특징으로 한다.Disclosure of Invention Technical Problem [8] Accordingly, the present invention has been made to solve the above-mentioned problems occurring in the prior art, and it is an object of the present invention to provide a method of manufacturing a walnut confectionery having a baking material coated on a walnut confection. The main constituent of the present invention is a method for producing a flour; Adding any one of nuts including bean jam, white hazelnut, peanut, pistachio, almond, cashew nut, raisin, pumpkin seed, and sunflower seed to the batter; Preparing walnut confectionery in the form of walnut confectionery; A step of frying the prepared walnut confectionery; And a step of applying a baking material to the outer surface of the walnut confectionery. In the step of kneading the flour, the amount of sugar added to the batter is 10-30 parts by weight based on 100 parts by weight of the flour, Wherein the walnut confectionery is fried for 20 to 50 seconds in a cooking oil using a cooking oil at a boiling step of frying the prepared walnut confectionery, and after the boiling step, the liquid confectionery material is used to uniformly cover the walnut confectionery Wherein the baking material comprises at least one of a baking material selected from the group consisting of Deco Snow, Deco Rainbow, Strawberry Flour, Strawberry Granule, Milk and Mango Cookie Crunch, and Coconut Flour in the step of applying the baking material to the walnut confection. And one of them is used to coat the outer skin.
Description
본 발명은 호두과자의 제조 방법에 관한 것으로, 특히 종래의 방법과 달리 호두과자 외피에 베이킹 재료를 피복한 호두과자의 제조 방법에 관한 것이다.
The present invention relates to a method for producing walnut confectionery, and more particularly to a method for producing walnut confectionery which is coated with a baking material on the outer surface of the walnut confectionery unlike the conventional method.
[문헌1] 특허등록번호 제 10-0392598 호(2003.07. 11)[Patent Document 1] Patent Registration No. 10-0392598 (2003.07.11)
[문헌2] 특허등록번호 제 10-1175208 호(2012. 8. 13)[Patent Document 2] Patent Registration No. 10-1175208 (Aug. 13, 2012)
[문헌3] 특허등록번호 제 10-1172383 호(2012. 08. 02)[Patent Document 3] Patent Registration No. 10-1172383 (2012. 08.02)
[문헌4] 특허등록번호 제 10-1172380 호(2012. 08. 02)
[Patent Document 4] Patent Registration No. 10-1172380 (2012. 08.02)
참고로 문헌 1 내지 4 는 본 출원인에 의한 선등록된 권리로, 한가지 예를 들어 문헌 4 는 "우리밀을 이용한 호두과자의 반죽 제조방법"에 관한 것이다. For reference,
본 출원인은 상기한 모든 본 출원인에 의한 선등록 권리의 기술을 토대로 더욱 새롭고 맛있는 호두과자를 제공함에 본 발명의 목적으로 한다.
It is the object of the present invention to provide a new and delicious walnut confectionery based on the above description of pre-registration rights by the present applicant.
본 출원인은 상기한 모든 본 출원인에 의한 선등록 권리의 기술을 토대로 더욱 새롭고 맛있는 호두과자를 제공함에 본 발명의 목적으로 한다.It is the object of the present invention to provide a new and delicious walnut confectionery based on the above-mentioned pre-registered patent rights of all applicants.
특히 본 발명은 종래와 달리, 호두과자 외피에 베이킹 재료를 피복한 호두과자의 제조 방법을 제공함에 본 발명의 목적이 있다.
In particular, the present invention provides a method for manufacturing a walnut confectionery which is coated with a baking material on a walnut confection envelope unlike the prior art.
본 발명의 주요 구성은, 밀가루 반죽하는 단계; 반죽물에 팥앙금, 흰앙금, 땅콩, 피스타치오, 아몬드, 캐슈넛, 건포도, 호박씨, 해바라기씨 중 어느 하나를 투입하는 단계; 호두과자 형상으로 호두과자를 제조하는 단계; 제조된 호두과자를 튀기는 유탕단계; 베이킹 재료를 호두과자 외피에 입히는 단계를 포함하는 것을 특징으로 하며, 상기 밀가루 반죽하는 단계에서, 밀가루 100 중량부를 기준으로 할 때 반죽물에 투입되는 설탕은 10-30 중량부인 것을 특징으로 하며, 상기 제조된 호두과자를 튀기는 유탕단계에서, 호두과자를 식용유를 사용한 유탕에서 20-50초간 튀기는 것을 특징으로 하며, 상기 유탕 단계 이후에, 액상의 당 재료를 사용하여 호두과자 외피에 골고루 버물리는 단계를 더 포함하는 것을 특징으로 하며, 상기 베이킹 재료를 호두과자 외피에 입히는 단계에서, 상기 베이킹 재료는 데코스노우, 데코 레인보우, 딸기가루, 딸기 그래뉼, 밀크 및 망고 쿠키크런치, 코코넛 가루를 포함하는 베이킹 재료 중 어느 하나를 사용하여 외피를 입히는 것을 특징으로 한다.
The main constituent of the present invention is a method for producing a flour; Adding any one of bean jam, white hazelnut, peanut, pistachio, almond, cashew nut, raisin, pumpkin seed, and sunflower seeds to the batter; Preparing walnut confectionery in the form of walnut confectionery; A step of frying the prepared walnut confectionery; And a step of applying a baking material to the outer surface of the walnut confectionery. In the step of kneading the flour, the amount of sugar added to the batter is 10-30 parts by weight based on 100 parts by weight of the flour, Wherein the walnut confectionery is fried for 20 to 50 seconds in a cooking oil using a cooking oil at a boiling step of frying the prepared walnut confectionery, Wherein the baking material comprises at least one of a baking material selected from the group consisting of Deco Snow, Deco Rainbow, Strawberry Flour, Strawberry Granule, Milk and Mango Cookie Crunch, and Coconut Flour in the step of applying the baking material to the walnut confection. And one of them is used to coat the outer skin.
본 발명에 의하면, 호두과자의 내용물 안에 견과류의 내용물을 다양하게 구성할 수 있고 또한 제조한 호두과자의 외피에 피복하는 재료에 따라 다양한 종류의 호두과자를 제조할 수 있다.
According to the present invention, various kinds of walnut confectionery can be prepared according to the material which can constitute various contents of nuts in the contents of walnut confectionery and which is coated on the outer surface of the produced walnut confectionery.
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도 1 은 본 발명에 따른 공정을 예시하는 도면
도 2 는 본 발명의 공정을 사진물로 도시한 도면
도 3 내지 도 5 는 호두과자 속의 내용물에 따라 다양한 호두과자를 제조한 것을 예시하는 도면
도 6 은 호두과자 내용물과 외피의 다양한 구성을 예시하는 도면.
BRIEF DESCRIPTION OF THE DRAWINGS Figure 1 is a diagram illustrating a process according to the present invention
Figure 2 shows the process of the invention as photographic material
Figs. 3 to 5 are diagrams illustrating production of various types of walnut confectionery according to the contents of the walnut confectionery
Figure 6 illustrates various configurations of the walnut confectionery contents and shell.
이하, 본 발명을 첨부 도면에 의거 상술한다.Hereinafter, the present invention will be described in detail with reference to the accompanying drawings.
호두과자의 제조 공정은 도 1 과 같다The manufacturing process of the walnut confectionery is as shown in Fig.
도시한 바와 같이, 먼저 밀가루 반죽을 하여 1단계로 밀가루 반죽에 팥앙금/흰앙금, 기타 땅콩, 피스타치오, 아몬드, 캐슈너트, 건포도, 호박씨, 해바라기씨 등의 견과류를 각각 넣어 호두과자를 제조한다. 여기서 팥앙금이나 흰앙금을 투입하지 않고 만들 수도 있다.As shown in the figure, firstly, the walnut confectionery is prepared by putting nuts such as bean jam / white hazelnut, other peanut, pistachio, almond, cashew nut, raisin, pumpkin seed and sunflower seed into the flour dough in the first step. Here, it can be made without injecting red bean jam or white bean jam.
반죽에 사용하는 밀가루를 100 중량부를 기준으로 할 때, 반죽시 함께 투입하는 설탕은 10-30 중량부로 하며, 최대 30중량부 이하로 되게 하여 너무 달지 않게 한다. 왜냐하면 후속 공정에서 단맛을 내는 재료가 더 추가되기 때문에 설탕 재료를 적게 투입하여야 한다.When 100 parts by weight of flour used for dough is used as a base, 10-30 parts by weight of sugar is added to the mixture at the time of kneading. Because there is an additional sweetening ingredient in the subsequent process, less sugar material should be added.
기존의 호두과자는 반죽이 없으므로 치밀하지 못하나, 본 발명에서는 반죽물을 호두과자의 기본재료로 사용하여 제조하므로 쫄깃하고 치밀하다.Conventional walnut confectionery is not dense because there is no dough, but in the present invention, the dough is produced by using it as a basic material of walnut confectionery, and thus it is dignified and dense.
본 발명에서 사용되는 견과류는 고혈압, 동맥경화증 환자에게도 유익하며, 당질 지수가 낮기 때문에 당뇨환자의 혈당을 빨리 높이지 않는 것으로 알려져 있다. 한 TV 건강 프로그램에서는 견과류의 효능을 입증하기 위해 고지혈증인 동시에 LDL이 높은 사람 8명을 대상으로 견과류를 복용시키면서 운동을 하게 하는 2주 프로그램을 진행한 적이 있는데, 그 결과는 6명이 고지혈증이 상당히 개선되었다는 결과가 나왔다고 한다. 이 외에도 견과류 효능으로 견과류를 먹으면 심장병과 심혈관 질환 예방과 당뇨를 개선하고 피부를 윤택하게 하며 성장기 어린이들의 뇌 발달을 돕는 효과가 있다고 한다.The nuts used in the present invention are also beneficial to patients suffering from hypertension and atherosclerosis, and it is known that they do not rapidly increase the blood sugar level of diabetic patients because of their low glycemic index. In a TV health program, eight people with hyperlipidemia and elevated LDL were treated with a two-week program that allowed them to exercise while taking nuts to demonstrate the efficacy of nuts. The results showed that 6 patients had significantly improved hyperlipemia The results are reported. In addition to eating nuts with nuts, nuts can prevent heart disease, prevent cardiovascular disease, improve diabetes, increase skin tone and help young children to develop their brains.
견과류는 또한 다이어트에도 좋은데 그 이유는 포만감을 주기 때문이다. 지방이 많아 조금만 먹어도 배가 찬 기분이 들기 때문에 전체적인 섭취 열량을 줄여 과식을 막아준다. 견과류에 포함되는 지방은 건강에 좋은 불포화 지방이다. 탄수화물은 당도가 높기 대문에 인슐린이 많이 분비되어 살이 찔 확률이 높은 반면, 견과류에 들어있는 불포화지방산은 당도가 낮아 인슐린 분비도 적어 유익하다. 또한 견과류는 젊고 윤기나는 피부를 유지하는 효과도 뛰어나다. 견과류에 포함된 불포화지방산은 건조해지기 쉬운 겨울철 피부에 윤기를 더해 줘 피부를 탱탱하게 만들어 준다. 또한 혈액의 흐름을 도와주어 피부세포를 건강하게 만들어 주기도 한다.Nuts are also good for diet because they give you a feeling of fullness. Because it has a lot of fat, it makes you feel hungry even if you eat a little, so it reduces the total calorie intake and prevents overeating. Fat contained in nuts is a healthy unsaturated fat. Because carbohydrates are high in sugar content, they have a high probability of getting insulin secreted, while unsaturated fatty acids in nuts are low in sugar content and less insulin secretory. Also, nuts are excellent for keeping young, shiny skin. The unsaturated fatty acids in the nuts add a shine to the dry skin in the winter, making the skin taut. It also helps blood flow and keeps skin cells healthy.
견과류 중 예를 들어, 호두는 동맥경화와 심장병 등을 예방해주는 리놀렌산과 비타민E가 풍부하기 때문에 심혈관계 질환을 예방하는데 무척이나 좋다고 하며, 두뇌발달에 좋다. 견과류가 두뇌발달에 좋다는 건 많은 널리 알려진 사실이다.Among the nuts, walnuts, for example, are very good at preventing cardiovascular disease because they are rich in linolenic acid and vitamin E, which prevent arteriosclerosis and heart disease, and are good for brain development. It is well known that nuts are good for brain development.
견과류의 다른 예를 들어, 땅콩은 특히 두뇌발달에 필수적인 엽산이 풍부하다. 땅콩이 들어간 호두과자는 단맛을 저감시켜주며 뒷맛이 좋으며, 실험상 20번 씹은 후 목 건김이 좋다. 또한 땅콩은 호두과자 전체의 조직감(탄성)을 치밀하게 해준다. 또한 내용물이 건포도가 들어간 것은 초기 단맛이 나쁘지 않으며 기존 호두과자의 당도 보다 당도가 낮으며, 뒷맛이 좋다. 이것 역시 20번 씹은 후 목 넘김이 좋다.Another example of nuts is peanuts, which are particularly rich in folic acid, which is essential for brain development. The walnut confection with peanuts reduces the sweetness and the aftertaste is good. Peanuts also make the texture (elasticity) of the whole walnut confection. Also, the content of raisins is not bad in the initial sweetness, and the sugar content of the existing walnut confectionery is lower than that of sugar, and aftertaste is good. This is also good after 20 times chewing the neck.
내용물이 캐슈너트인 것도 단맛 저감에 좋으며 뒷맛이 좋다. 마찬가지로 실험하여 본 결과 20번 씹은 후 목넘김이 좋다.Cashew nuts are also good for reducing sweetness and aftertaste. As a result of the experiment, the chewing after twenty times is good.
그 외 피스타치오, 아몬드, 호박씨, 해바라기씨 등의 견과류도 단맛이 적어 호두과자의 전체적인 강한 단맛을 낮추어주고 씹힘감이 좋고 씹은 후 뒷맛이 좋다
Other nuts such as pistachios, almonds, pumpkin seeds, and sunflower seeds also reduce the overall strong sweetness of the walnut confectionery due to its low sweetness, good chewiness and good aftertaste after chewing
참고로, 도 2 는 상기한 본 발명에 따른 호두과자의 제조 공정을 사진물로 예시한 도면이다. 도 2 에 도시한 사진물은 앙금이 들어 가지 않은 호두과자이다.For reference, FIG. 2 is a photograph illustrating a process of manufacturing the walnut cake according to the present invention. The photographic material shown in Fig. 2 is a walnut cake not containing sediment.
상기한 1단계에서 제조한 호두과자는 도 3 내지 도 5 에 예시한 바와 같이, 호두과자 안에의 내용물에 따라 다양한 호두과자를 만들어 낼 수 있다. 예를 들어, 내용물을 호박씨, 은행, 해바라기씨, 케슈너트, 땅콩, 건포도 등과 같이 다양한 견과류나 건조 가공한 과실 재료가 포함되게 구성할 수 있다.The walnut confectionery prepared in the
다음으로 2 단계는 유탕 단계를 거친다.Next, the second stage is a boiling stage.
제조한 호두과자를 각각 약한 불에 예를 들어 호두과자를 가열하는 접촉 온도로서 섭씨 50-80도로 바람직하기로는 섭씨 65도 정도의 약한 불에서 식용유를 사용하여 유탕으로 20-50초 더욱 바람직하기로는 약 35초간 살짝 튀긴다.The walnut confectionery produced may be heated in a weak fire, for example, at a contact temperature of 50 to 80 degrees Celsius, preferably about 65 degrees Celsius, for heating the walnut confectionery, preferably 20 to 50 seconds, Fry for about 35 seconds.
상기 온도와 튀기는 시간 이상으로 튀기면 약간 탄 듯한 어두운 색이 나와 바람작하지 못하다. 또한 상기 온도와 시간 조건으로 튀기지 않으면 잘 익지 않으며 질척하므로 바람직하지 못하다.
If it fires above the above temperature and frying time, it will become darker with a slight tan. Also, it is undesirable because it does not ripe unless it is fried in the above temperature and time conditions.
다음, 3 단계는 피복 단계이다.Next,
상기와 같이 튀겨진 호두과자에, 액체 엿당 또는 기타 액상 당 재료를 골고루 버물려 베이킹 재료, 예를 들어, 데코스노우, 데코 레인보우, 딸기가루, 딸기 (다이스트) 그래뉼, 밀크 및 망고 쿠키크런치, 코코넛 가루 등의 베이킹 재료를 사용하여 골고루 뭍힌 후, 식힌다.In the fried walnut confectionery as described above, the liquid glucose or other liquid sugar ingredients are uniformly buried to provide baking ingredients such as Deco Snow, Deco Rainbow, strawberry powder, strawberry (dairy) granule, milk and mango cookie crunch, coconut It is evenly covered with a baking material such as powder, and then cooled.
예를 들어, 앙금 속이 없는 것은 상기 1,2단계로 제조하며 앙금 속이 조금 있거나 종래와 같이 앙금 속이 많은 것은 1,2,3단계로 제작할 수도 있다. 즉, 기호에 따라 3 번째 단계인 피복 단계는 반드시 거치지 않아도 된다.
For example, if there is no sediment, it is manufactured in the above 1 and 2 steps. That is, the coating step which is the third step according to the preference may not necessarily be performed.
도 6 은 본 발명에 따라 완성된 호두과자를 예시한다.Figure 6 illustrates the finished walnut cookies according to the present invention.
도시한 바와 같이, 안에의 건강에 유익한 견과류의 내용물을 다양하게 구성할 수 있고 또한 제조한 호두과자의 외피에 피복하는 재료에 따라 다양한 종류의 호두과자를 제조할 수 있As shown in the figure, various types of walnut confectionery can be prepared according to the materials that can constitute various contents of nuts beneficial to health and which are coated on the outer surface of the prepared walnut confectionery
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Claims (5)
상기 단계의 밀가루 반죽물에 팥앙금, 흰앙금, 땅콩, 피스타치오, 아몬드, 캐슈넛, 건포도, 호박씨, 해바라기씨 중 적어도 어느 하나를 투입하는 단계;
호두과자 형상으로 호두과자를 제조하는 단계;
제조된 호두과자를 식용유를 사용한 유탕에서 20-50초간 튀기는 유탕단계;
상기 유탕 단계 이후에 액상의 당 재료를 사용하여 호두과자 외피에 골고루 버물리는 단계; 및
데코스노우, 데코 레인보우, 딸기가루, 딸기 그래뉼, 밀크 및 망고 쿠키크런치, 코코넛 가루를 포함하는 베이킹 재료 중 적어도 어느 하나를 사용하여 호두과자 외피에 입히는 단계를 포함하고,
상기 밀가루 반죽하는 단계에서 밀가루 100 중량부를 기준으로 할 때 반죽물에 투입되는 설탕은 10-30 중량부인 것을 특징으로 하는 호두과자의 제조방법.
Kneading flour;
Adding at least one of bean jam, white bamboo, peanut, pistachio, almond, cashew nut, raisin, pumpkin seed and sunflower seeds to the dough of the above step;
Preparing walnut confectionery in the form of walnut confectionery;
A step of frying the prepared walnut confectionery for 20-50 seconds in a cooking oil;
Uniformly spreading on the outer surface of the walnut confection using the liquid sugar material after the boiling step; And
Comprising applying to a walnut confection using at least one of a baking material comprising at least one selected from the group consisting of Deco Snow, Deco Rainbow, Strawberry Flour, Strawberry Granule, Milk and Mango Cookie Crunch, and Coconut Flour,
Wherein the amount of sugar added to the kneaded product is 10-30 parts by weight based on 100 parts by weight of the flour in the step of kneading the flour.
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Cited By (3)
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| KR102325757B1 (en) | 2021-04-23 | 2021-11-12 | 김향미 | Manufacturing Method of Tongyeong Strawberry-shaped Honey Bread |
| KR20220121271A (en) | 2021-02-24 | 2022-09-01 | 최옥순 | Manufacturing method for walnut confectionery coated chocolate and cheese |
| KR20230000765A (en) | 2021-06-25 | 2023-01-03 | 박용식 | Walnut-shaped Cake With Jelly flavor And Method For Manufacturing The Same |
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| KR101975642B1 (en) * | 2016-12-06 | 2019-05-07 | 배경식 | Hoya bread and its manufacturing method |
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| KR101104547B1 (en) | 2011-09-16 | 2012-01-11 | 임영진 | A manufacturing method of fried streusel bread |
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| KR101104547B1 (en) | 2011-09-16 | 2012-01-11 | 임영진 | A manufacturing method of fried streusel bread |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20220121271A (en) | 2021-02-24 | 2022-09-01 | 최옥순 | Manufacturing method for walnut confectionery coated chocolate and cheese |
| KR102325757B1 (en) | 2021-04-23 | 2021-11-12 | 김향미 | Manufacturing Method of Tongyeong Strawberry-shaped Honey Bread |
| KR20230000765A (en) | 2021-06-25 | 2023-01-03 | 박용식 | Walnut-shaped Cake With Jelly flavor And Method For Manufacturing The Same |
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