KR102291901B1 - Manufacturing method of walnut cake using seeweed extract - Google Patents

Abstract

The present invention comprises the steps of (a) stirring eggs and barley flour for 3 to 5 minutes; (b) adding walnut confectionery mix, seaweed extract and milk and stirring at high speed for 3 to 5 minutes; (c) adding astragalus flour and corn oil and stirring at low speed for 3 to 5 minutes; (d) adding melted butter in a bath and stirring; (e) aging the stirred dough in freezing or refrigeration for 24-72 hours; And (f) putting red beans and walnuts in the dough and baking; relates to a method for producing walnut cookies comprising.

Description

Manufacturing method of walnut cake using seaweed extract {Manufacturing method of walnut cake using seeweed extract}

The present invention relates to a method for preparing walnut cookies using seaweed extract.

Walnut cookies are a specialty of the Cheonan region and belong to breads containing red bean paste sold to tourists at highway rest stops and trains. It is baked in a round shape, and red bean paste is added inside the walnut cake to give the flavor of the walnut cake.

Walnuts are high-quality protein, lipid and high-calorie foods. The lipids contained in walnuts are high in unsaturated fatty acids and have a lowering effect on serum cholesterol to prevent unnecessary cholesterol from attaching to blood vessels, and are rich in minerals and vitamin B1. Therefore, if eaten daily, the skin becomes shiny and smooth, and it is known that it is good for brain activity promotion, memory enhancement, anti-aging and tonic effect.

In the conventional manufacturing method of walnut confectionery, flour, sugar, egg, baking powder and water are mixed to form a dough that forms blood, which accounts for about 60% of the weight of walnut confectionery. After making the contents by mixing sugar and an appropriate amount of water, it is put into a baking mold having the shape of a walnut cookie of a walnut cookie roaster and baked at a certain temperature. However, there is a problem that the walnut confectionery prepared by the conventional method hardens after 1 to 2 hours after manufacturing, and a method for solving this is required.

Korean Patent No. 10-1983905

The present inventors solved the above problem and completed the present invention by adding seaweed extract to the dough of walnut cookies in order to solve the problem that the conventional walnut confectionery hardens and becomes hard within 1 to 2 hours after manufacturing.

Accordingly, it is an object of the present invention to provide a method for preparing walnut confectionery prepared by adding seaweed extract.

In order to achieve the above object, the present invention comprises the steps of (a) stirring for 3 to 5 minutes into eggs and barley flour; (b) adding walnut confectionery mix, seaweed extract and milk to the dough that has undergone step (a) and stirring at high speed for 3 to 5 minutes; (c) adding astragalus flour and corn oil to the dough that has undergone step (b) and stirring at low speed for 3 to 5 minutes; (d) adding the melted butter to the dough after step (c) and stirring; (e) adding the butter and stirring the dough for 24 to 72 hours in freezing or refrigeration; and (f) putting red beans and walnuts into the aged dough and baking them.

In one embodiment of the present invention, based on 100 parts by weight of the walnut confectionery mix, the egg is 42-47.6 parts by weight, the barley flour is 0.45-0.55 parts by weight, and the seaweed extract is 30 parts by weight, The milk is 8.5 to 9.5 parts by weight, the astragalus flour is 0.4 to 0.5 parts by weight, the corn oil is 3.8 to 4.2 parts by weight, and the butter may be 4.5 to 4.7 parts by weight, preferably the barley flour may be 0.5 parts by weight, and the astragalus powder may be 0.45 parts by weight, but is not limited thereto.

In one embodiment of the present invention, the seaweed extract may be prepared by boiling 0.45 parts by weight of seaweed in 30 parts by weight of water.

The manufacturing method of walnut cookies according to the present invention can keep the walnuts soft and not hardened even after a certain period of time at room temperature after the preparation of walnuts by adding seaweed extract to the dough, and keeping them moist and soft, and adding barley powder to walnuts It makes the taste of sweets more savory, and by adding astragalus powder, it is possible to add nutrients and remove the fishy smell, making walnut cookies excellent in taste and health.

Throughout this specification, when a part "includes" a certain component, it means that other components may be further included, rather than excluding other components, unless otherwise stated.

As used throughout this specification, the terms “step of” or “step of” do not mean “step for”.

The present invention relates to a method for preparing walnut cookies, comprising the steps of: (a) adding eggs and barley flour and stirring for 3 to 5 minutes; (b) adding walnut confectionery mix, seaweed extract and milk and stirring at high speed for 3 to 5 minutes; (c) adding astragalus flour and corn oil and stirring at low speed for 3 to 5 minutes; (d) adding melted butter in a bath and stirring; (e) aging the stirred dough in freezing or refrigeration for 24-72 hours; and (f) putting red beans and walnuts into the dough and baking.

Steps (a) to (e) are steps for preparing the dough for walnut cookies, and it was intended to improve the problem that the conventional walnut cookies harden after 1 to 2 hours at room temperature.

The step (a) is the first process for preparing the dough. First, the egg is prepared and stirred. The egg is prepared using a special egg (60-68 g), and the egg is based on 100 parts by weight of the walnut confectionery mix. As such, it may contain 42 to 47.6 parts by weight.

After stirring the eggs in step (a), barley flour is added and stirred, and the barley flour may contain 0.45 to 0.55 parts by weight, preferably 0.5 parts by weight.

In the manufacture of the walnut confectionery including the barley flour, when the amount of barley flour is less than 0.45 parts by weight, the taste of the walnut cake is weak, and when it is 0.55 parts by weight or more, there is no difference in taste, and the barley flour is 0.45 to 0.55 parts by weight It is most preferable to put it in and manufacture it.

The barley powder refers to the powder of ground barley, and barley contains a large amount of minerals and vitamins, and is rich in dietary fiber, which is known to have an effect of lowering sugar absorption by suppressing the formation of sugar. In the present invention, barley powder was added in the manufacture of walnut confectionery so that the taste of walnut confectionery was savory.

In the step (b), the walnut confectionery mix may be used as a commercially available product. In general, walnut confectionery mix contains flour, white sugar, shortening (palm oil), palm stearin oil, baking powder (expansive agent), etc.

The seaweed extract may contain 30 parts by weight, prepared by boiling seaweed in water, and preferably, the seaweed may be seaweed.

The seaweed gwi refers to the head of seaweed, and seaweed gwi is known to be rich in dietary fiber. The seaweed extract may be prepared by adding 0.45 parts by weight of seaweed to 30 parts by weight of water and boiling for 30 minutes to 2 hours, preferably, it may be prepared by boiling for 1 hour.

In the manufacture of walnut cookies using the seaweed gwi extract, when walnut confectionery is prepared by boiling seaweed gwi extract in an amount of less than 0.45 parts by weight in water and preparing walnut confectionery, the effect of maintaining the moist state of walnut confectionery is weak, 0.45 parts by weight When the above amount is added and boiled to prepare walnut cookies, there is a disadvantage that a specific fishy smell of seaweed may be produced.

The milk may contain 8.5 to 9.5 parts by weight, preferably 9 parts by weight. In general, milk is used to soften walnut cookies.

The stirring in step (b) was stirred at high speed (300-500 rpm) so that the seaweed extract was well mixed with milk and walnut confectionery mix.

The step (c) is a step of additionally adding astragalus flour and corn oil, and the astragalus flour may be included in an amount of 0.4 to 0.5 parts by weight, preferably 0.45 parts by weight.

The astragalus is a plant belonging to the legume family and is one of the herbs widely used in oriental medicine, and contains polysaccharides, saponins, flavonoids, amino acids and trace elements, and chronic fatigue, loss of appetite, anemia, wound recovery, fever, allergy, uterus It is known that it can be used for diseases such as bleeding. In the present invention, astragalus powder was added in the manufacture of walnut cookies so that nutrients of astragalus were added to the walnut cookies, and the fishy smell peculiar to eggs can be removed.

In the manufacture of walnut cookies containing the astragalus powder, when the amount of astragalus powder is less than 0.4 parts by weight, the effect of catching the fishy smell of the egg is weak, and when it is 0.5 parts by weight or more, there is no difference in taste, the astragalus powder is 0.4 to 0.5 weight It is most preferable to put wealth and manufacture it.

The corn oil may be included in an amount of 3.8 to 4.2 parts by weight, preferably 4 parts by weight.

The agitation in step (c) was stirred at a low speed (100-150 rpm) so that the astragalus powder was mixed well without flying.

Step (d) is a step of adding butter and stirring, and the butter may contain 4.5 to 4.7 parts by weight, preferably 4.6 parts by weight.

The butter has an effect of enhancing the taste and flavor of the walnut confectionery, and it is preferable to use butter melted in a bath in order to be well mixed into the dough.

Steps (a) to (d) may take about 20 to 30 minutes.

The step (e) is a step of aging the stirred dough, and may be aged in freezing or refrigeration for 24 hours or more, the dough to be used immediately may be refrigerated, and the dough not to be used immediately may be frozen and stored.

The step (f) is a step of putting red beans, walnuts, etc. in the dough and baking it, and it is possible to complete the walnut confectionery by a general method such as putting the dough in a baking mold shaped like a walnut and baking it at 160 ~ 180 ℃.

Hereinafter, the present invention will be described in more detail through examples. These examples are for explaining the present invention in more detail, and the scope of the present invention is not limited to these examples.

<Example 1>

In order to produce soft walnut cookies that do not harden even after 24-48 hours at room temperature after production, (a) add 42-47.6 parts by weight (70 special eggs) of eggs in a kneading container or kneader, stir, and add 0.5 barley flour After adding parts by weight, stirring for 3 to 5 minutes, (b) adding 100 parts by weight of walnut confectionery mix, adding 30 parts by weight of seaweed extract and 0.9 parts by weight of milk, and stirring at high speed for 3 to 5 minutes, (c) ) Put 0.45 parts by weight of astragalus powder, 4 parts by weight of corn oil and stirring at low speed for 3 to 5 minutes, (d) adding 4.6 parts by weight of butter melted in a bath and stirring, (e) refrigerate or refrigerate the stirred dough The steps of freezing and aging for 24 to 72 hours, and (f) putting red beans and walnuts using the dough, and then putting them into a baking frame having a walnut cookie shape of a walnut cookie roaster and baking were sequentially performed.

In the above, seaweed extract was prepared by adding 0.45 parts by weight of seaweed to 30 parts by weight of water and boiling for 30 minutes to 2 hours.

<Example 2>

It was prepared in the same manner as in Example 1, except that 0.4 parts by weight of seaweed extract was added to 30 parts by weight of water and boiled for 30 minutes to 2 hours.

<Example 3>

It was prepared in the same manner as in Example 1, except that 0.5 parts by weight of seaweed extract was added to 30 parts by weight of water and boiled for 30 minutes to 2 hours.

<Example 4>

It was prepared in the same manner as in Example 1, but without adding barley flour.

<Example 5>

It was prepared in the same manner as in Example 1, but without adding astragalus powder.

The amounts included in Examples 1 to 5 are shown in Table 1 below.

Example 1 Example 2 Example 3 Example 4 Example 5 egg 42~47.6 42~47.6 42~47.6 42~47.6 42~47.6 barley flour 0.5 0.5 0.5 - 0.5 Walnut Cookie Mix 100 100 100 100 100 seaweed extract 30 (seaweed ear 0.45) 30 (seaweed ear 0.4) 30 (seaweed ear 0.5) 30 (seaweed ear 0.45) 30 (seaweed ear 0.45) milk 9 9 9 9 9 Astragalus Powder 0.45 0.45 0.45 0.45 - corn oil 4 4 4 4 4 butter 4.6 4.6 4.6 4.6 4.6

<Comparative Example 1>

It was prepared in the same manner as in Example 1, but without using American ear extract, and 30 parts by weight of water was added to prepare a dough.

<Comparative Example 2>

It was prepared in the same manner as in Example 1, but without using American ear extract, adding 30 parts by weight of water to prepare a dough, and without adding barley flour.

<Comparative Example 3>

It was prepared in the same manner as in Example 1, but without using American ear extract, adding 30 parts by weight of water to prepare a dough, and without adding Astragalus powder.

<Comparative Example 4>

It was prepared in the same manner as in Example 1, but without using American ear extract, adding 30 parts by weight of water to prepare a dough, and without adding barley flour and Astragalus flour.

<sensory test>

In order to compare the appearance, taste, aroma, etc. of the walnut cookies prepared according to the Examples and Comparative Examples, a sensory test was performed on 50 panelists. Walnut confectionery was carried out within 30 minutes and 24 hours at room temperature after manufacture, respectively.

The sensory test was conducted according to a five-point scale method (5: very good, 4: good, 3: average, 2: bad, 1: very bad), and after examining the appearance, taste, aroma, texture, and overall preference , and the arithmetic mean, the results are shown in Table 1 (within 30 minutes after production) and Table 2 (after 24 hours after production).

Exterior taste incense texture overall sign Example 1 4.6 4.7 4.7 4.5 4.6 Example 2 4.5 4.5 4.6 4.4 4.5 Example 3 4.5 4.3 4.2 4.4 4.4 Example 4 4.4 4.2 4.3 4.3 4.3 Example 5 4.5 4.3 4.1 4.3 4.3 Comparative Example 1 4.5 4.4 4.3 4.4 4.4 Comparative Example 2 4.5 4.2 4.4 4.2 4.3 Comparative Example 3 4.4 4.3 4.1 4.3 4.3 Comparative Example 4 4.5 4.2 4.2 4.1 4.2

Exterior taste incense texture overall sign Example 1 4.5 4.4 4.1 4.4 4.5 Example 2 4.3 4.3 4.0 4.3 4.3 Example 3 4.4 4.1 4.0 4.2 4.3 Example 4 4.2 4.0 4.0 4.0 4.1 Example 5 4.3 4.0 3.9 4.1 4.1 Comparative Example 1 3.4 3.2 3.3 3.0 3.3 Comparative Example 2 3.2 3.0 3.2 2.9 3.2 Comparative Example 3 3.3 2.9 3.2 2.7 3.2 Comparative Example 4 3.2 2.7 3.1 2.6 3.1

As shown in Table 1, there was no significant difference in appearance, taste, and texture in Examples 1 to 5 and Comparative Examples within 30 minutes after the preparation of the walnut confectionery. However, in taste and aroma, Example 1 was superior to Examples 2 to 5.

However, a clear difference was observed in the sensory test conducted 24 hours after the preparation of the walnut confectionery, and in particular, in the comparative examples, all of them showed low scores in texture, but in the examples, the texture was within 30 minutes after preparation. There was no significant difference between the scores and In particular, Example 1 was the most excellent in flavor, texture, and overall preference.

In this way, when walnut cookies are prepared by adding barley flour, astragalus powder and seaweed extract, which is the essence of seaweed, moist and soft even after 24 hours at room temperature after production, more flavorful and beneficial to health than conventional walnut cookies confirmed that it can be done.

Claims (3)

(a) adding eggs and barley flour and stirring for 3 to 5 minutes;
(b) adding walnut confectionery mix, seaweed extract and milk to the dough that has undergone step (a) and stirring at high speed for 3 to 5 minutes;
(c) adding astragalus flour and corn oil to the dough that has undergone step (b) and stirring at low speed for 3 to 5 minutes;
(d) adding the melted butter to the dough after step (c) and stirring;
(e) adding the butter and agitating the dough in freezing or refrigeration for 24 to 72 hours; and
(f) putting red beans and walnuts into the aged dough and baking;
The method for producing walnut cookies, characterized in that the seaweed extract is prepared by boiling 0.45 parts by weight of seaweed gwi in 30 parts by weight of water.
The method of claim 1,
Based on 100 parts by weight of the walnut confectionery mix, the egg is 42 to 47.6 parts by weight, the barley flour is 0.45 to 0.55 parts by weight, the seaweed extract is 30 parts by weight, and the milk is 8.5 to 9.5 parts by weight , The astragalus powder is 0.4 to 0.5 parts by weight, the corn oil is 3.8 to 4.2 parts by weight, and the butter is 4.5 to 4.7 parts by weight.
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