KR102353114B1 - Manufacturing method of walnut cake - Google Patents

Abstract

The present invention relates to a walnut cake manufacturing method including: mixing walnut powder and red bean paste to prepare a paste; mixing wheat flour and glutinous rice flour to prepare a mixed powder; adding purified water and egg white to the mixed powder and performing stirring to prepare a dough and aging the dough; and preparing the walnut cake by putting the dough into a walnut cake molding frame and then adding the paste and heating the molding frame. The red bean paste is prepared by heating a red bean paste solution prepared by red bean powder-mushroom concentrate mixing for 0.5 to 1 hour at 90 to 100 degrees Celsius, and thus a mushroom ingredient is contained.

Description

The manufacturing method of walnut cookies.{MANUFACTURING METHOD OF WALNUT CAKE}

The present invention relates to a method for manufacturing walnut confectionery, and more particularly, to a method for manufacturing walnut confectionery in which red bean for red bean is impregnated with a mushroom extract to contain mushroom nutrients.

Walnut confectionery is a bread product with red bean paste as the content. Generally, it is a dough mixed with flour, sugar, egg, baking powder, and water to form blood, which accounts for about 60% of the weight of walnut cookies, and add sugar and an appropriate amount of water to the red bean paste. It is prepared by mixing the contents to make the contents, and then putting it into a baking mold having the shape of a walnut cookie of a walnut cookie roaster and baking it. In the roasting process, walnuts are mixed and baked by mixing walnut grains. The walnuts contained in the walnut confectionery contain unsaturated fatty acids, so they are popular as health foods.

Recently, as the demand for health food has increased, the case of being developed as a functional food containing various nutrients even in preference food is increasing.

In the case of walnut confectionery, walnut confectionery that does not use wheat flour has been developed by mixing rice flour in Korean Patent Publication No. 10-1399637, etc. There is disclosed a red ginseng walnut cookie in which a red ginseng component is contained in the shell component of the walnut cookie.

Accordingly, there is an increasing demand for a technology for manufacturing walnut cookies containing various nutrients to meet the growing demand for health food.

The present invention has been devised in view of the prior art as described above, and an object of the present invention is to provide a method for producing walnut confectionery having excellent taste and texture while containing the nutritional components of mushrooms.

In particular, an object of the present invention is to provide a method for manufacturing walnut confectionery in which the nutritious ingredients of mushrooms are contained while maintaining the taste and texture of the walnut confectionery by treating the red bean sediment with a mushroom extract in the manufacturing process of the red bean paste.

The method for preparing walnut cookies of the present invention for solving the above problems includes the steps of preparing a sediment paste by mixing walnut powder and red bean paste, preparing a mixed powder by mixing wheat flour and glutinous rice flour, in the mixed powder A step of adding purified water and egg whites and stirring to prepare and ripening the dough, putting the dough into a walnut cookie molding mold, and then adding the sediment paste and heating the molding mold to prepare walnut cookies The red bean paste is prepared by mixing red bean powder with mushroom concentrate and heating the red bean sediment solution at a temperature of 90 to 100° C. for 0.5 to 1 hour, so that the nutrient component of the mushroom is contained in the red bean paste. .

In this case, the mushroom concentrate may be any one of the mushroom concentrate, the roe deer mushroom, and the shiitake mushroom.

According to the method for manufacturing walnut confectionery according to the present invention, by treating the red bean sediment with a mushroom extract in the manufacturing process of the red bean paste, it is possible to obtain the effect of maintaining the taste and texture of the walnut cookie and containing the nutrients of the mushroom.

1 is a conceptual diagram showing the configuration of a mixer according to the present invention;
Figure 2 is an operation diagram showing the mixing state by the stirring means according to the present invention.

Hereinafter, the present invention will be described in more detail. The terms or words used in the present specification and claims should not be construed as being limited to their ordinary or dictionary meanings, and the inventor may properly define the concept of the term in order to best describe his invention. Based on the principle that there is, it should be interpreted as meaning and concept consistent with the technical idea of the present invention.

The method for preparing walnut cookies according to the present invention includes preparing a sediment paste by mixing walnut powder and red bean paste, preparing a mixed powder by mixing wheat flour and glutinous rice flour, adding purified water and egg white to the mixed powder, It includes the steps of preparing and ripening a dough by stirring, putting the dough into a walnut cookie molding mold, and then adding the sediment paste and heating the molding mold to prepare a walnut cake. At this time, the walnut confectionery containing the mushroom component is prepared by allowing the mushroom component to be included in the manufacturing process of the red bean paste. That is, the red bean paste is prepared by mixing red bean powder with mushroom concentrate and heating the red bean paste solution at a temperature of 90 to 100 ° C. for 0.5 to 1 hour. Through this process, the nutrients of mushrooms are absorbed into the red bean paste. .

To prepare a walnut powder to prepare the sediment paste, the walnut powder is preferably pulverized by pulverizing the walnuts from which the shell has been removed to a particle size of 2 to 5 mm. When the size of the walnut powder is too small, the taste of walnuts cannot be felt when the walnut confectionery is consumed, and thus the preference is reduced, and when the size of the walnut powder is too large, the walnut confectionery and the walnut powder may be separated.

When preparing the sediment paste, the walnut powder and red bean paste may be prepared by mixing 20 to 30 parts by weight of walnut powder and 20 to 30 parts by weight of red bean paste.

In the present invention, it is a technical feature to allow the mushroom component to be contained in the process of preparing the red bean paste for producing the sediment paste. To this end, the red bean paste is immersed in the mushroom concentrate.

As the mushroom concentrate, it is preferable to use any one of the mushroom concentrate, the shiitake mushroom, and the shiitake mushroom. The mushroom concentrate is made by putting the mushroom in water and heating it so that the useful components of the mushroom come out.

The Sanghwang mushroom is a yellow mushroom that grows on mulberry trees, and is known to have excellent blood pressure lowering action on hypertension and to prevent recurrence after cancer surgery. It is also known to activate uterine bleeding and menstrual irregularities, intestinal bleeding, and gastrointestinal and gastrointestinal functions and to detoxify. As these ingredients of the Sangha mushroom enter the walnut cookies, the nutritional components of the mushrooms can be ingested just by eating the walnut cookies, thereby increasing consumer preference.

In addition, the roe deer rhinoceros mushroom is known to have various effects such as anti-cancer effect, dementia inhibitory effect, and active oxygen removal effect, so it is a component used in various functional foods.

In addition, the shiitake mushroom removes poison in the human body, helps qi, does not feel hunger, has a therapeutic effect of wind by allowing blood to flow smoothly, and helps smooth blood circulation by suppressing the accumulation of cholesterol in the blood, arteriosclerosis, high blood pressure It is known to have a preventive effect, such as anemia treatment, and to improve immunity, so it is used in various functional foods.

The mushroom concentrate is put into 200 to 300 parts by weight of purified water of 30 to 50 parts by weight of the aged mushrooms, first heated at a temperature of 95 to 100 ° C. for 1 to 1.5 hours, and then lowered to 70 to 85 ° C. and then 5 to It is preferable to use the one prepared by second heating for 6 hours to concentrate.

In addition, the red beans are steamed at 100° C. for 6 hours to prepare steamed red beans, and after grinding the red beans, the crushed red beans are washed with water, and only the sediment is filtered out of the washed red beans, and then the sediment is dehydrated to make red bean sediment. to manufacture

Thereafter, 10 to 20 parts by weight of the mushroom concentrate is mixed with 90 to 100 parts by weight of the red bean paste, and then heated for 0.5 to 1 hour while kneading the mixture at a temperature of 90 to 100° C. to prepare red bean paste containing mushroom components. .

In the present invention, a mixer 100 designed to maximize process efficiency in the process of preparing red bean paste so that the mushroom component can be absorbed into the red bean is used.

Accordingly, the mixer 100 includes a hopper 110 , a container 120 , a chamber 130 , and a stirring means 140 to mix the red bean powder and the mushroom pesticide liquid.

The hopper 110 stores the red bean powder, and a first supply pipe 111 having a first control valve 112 for controlling the supply amount is installed.

The container 120 stores the mushroom concentrate, and a second supply pipe 121 having a second control valve 122 for controlling the supply amount is installed.

That is, the hopper 110 and the container 120 respectively store the red bean powder and the mushroom concentrate and supply it to the chamber 130 through the first supply pipe 111 and the second supply pipe 121, By manipulating the first control valve 112 and the second control valve 122, the discharge amount of the red bean powder and the mushroom concentrate is controlled.

Through this, it is possible to control the mixing amount through the supply ratio of the red bean powder and the mushroom concentrate.

In the chamber 130 , a heating unit 131 for heating the red bean powder and the mushroom concentrate introduced from the hopper 110 and the container 120 is formed.

Here, the upper end of the chamber 130 has a branched connection pipe 132 connected to the first supply pipe 111 and the second supply pipe 121 so that the red bean powder and the mushroom concentrate are simultaneously introduced.

In addition, the heating unit 131 heats a coil disposed along the periphery of the outer surface of the chamber 130 to heat the inside of the chamber 130 at a temperature of 90 to 100°C.

In addition, it is preferable that a discharge pipe 133 provided with an on/off valve 134 is formed in the chamber 130 to selectively discharge the red bean sediment produced in the chamber 130 .

Through this, the chamber 130 heats the red bean powder and the mushroom concentrate introduced from the hopper 110 and the container 120 through the connection pipe 132 at a specific temperature for a certain period of time while heating the stirring means 140 ) to prepare the red bean paste containing mushroom components, and then discharge the prepared red bean paste to the outside through the discharge pipe 134 .

The stirring means 140 is formed on the power shaft 141 formed inside the chamber 130 and the upper and lower ends of the power shaft 141 to guide the red bean powder and the mushroom concentrate in the up and down directions. It is formed of a guide blade 142 that is formed in the middle, a mixing blade 143 formed in the middle to mix the red bean powder and the mushroom concentrate, and a grinding blade 144 for grinding the red bean powder and the mushroom concentrate.

That is, the power shaft 141 is vertically disposed in the center of the chamber 130 , and receives power by a power means formed outside the chamber 130 to generate rotational force.

And a plurality of guide vanes 142 are arranged at regular intervals along the circumference of the power shaft 141 so as to be respectively located at the upper end and lower end of the chamber 130 .

At this time, when the guide vane 142 is located at the upper end of the chamber 130, an inclination and bending are formed from the upper end to the lower end along the rotational direction, and when located at the lower end of the chamber 130, the rotation direction is Along the slope, a curve is formed from the bottom to the top.

Through this, the induction wing 142 guides the red bean paste and the mushroom concentrate located at the upper end of the chamber 130 to the lower part, and induces the red bean sediment and the mushroom concentrate positioned at the lower part to the upper part to mix.

And the mixing blade 143 is made of a screw shape in the central portion of the power shaft 141, and the red bean powder and the mushroom concentrate guided to the central portion of the chamber 130 through the induction blade 142. It is mixed to make red bean paste.

At this time, the crushing blades 144 are disposed in the incision grooves formed by cutting the upper and lower ends of the mixing blades 143 or a part of the mixing blades 143 .

The pulverization blade 144 is made of a frame and a mesh network is formed inside the plate material in which the through hole is formed.

Therefore, the crushing wings 144 pulverize the red bean paste when mixing through the red bean paste mixed through the mixing blade 143 and the mushroom concentrate, thereby preventing the red bean powder from being agglomerated beyond a certain size.

Through this, when stirring through the stirring means 140, the red bean paste is evenly mixed to a predetermined size or less, so that the red bean paste in which the mushroom component is evenly mixed with the red bean powder can be prepared.

The red bean paste prepared in this way was found to contain a large amount of mushroom components. In addition, in order to impart a sweet taste to the red bean paste, 20 to 25 parts by weight of oligosaccharide, 5 to 10 parts by weight of glucose, 3 to 5 parts by weight of sorbitol, 1 to 3 parts by weight of sugar and potato starch to 25 to 30 parts by weight of red bean paste. After mixing in a ratio of 1 to 2 parts by weight, the mixture is stirred at a temperature of 50 to 60° C. for 30 to 40 minutes, and the above-mentioned walnut powder is mixed thereto to prepare a sediment paste. All of the mixing processes may be performed using the mixer.

Next, to prepare a walnut cookie, first, wheat flour and glutinous rice flour are mixed to prepare a mixed powder. In this case, as the wheat flour, it is preferable to use strong flour or heavy flour having a high gluten content. In addition, glutinous rice flour is mixed in order to improve the texture, and it is preferable to mix 10 to 15 parts by weight of glutinous rice flour with respect to 200 to 250 parts by weight of wheat flour. In addition, when mixing the flour and glutinous rice flour to diversify the color and taste of the walnut confectionery, powders such as blueberries and baeknyeoncho may be additionally mixed in the range of 5 to 10 parts by weight.

Next, purified water and egg whites are added to the mixed powder to prepare a shell of walnut confectionery, and the mixture is stirred to prepare a dough and aged. In this case, it is preferable that the purified water be blended in an amount of 70 to 80 parts by weight and 100 to 120 parts by weight of egg white based on 100 parts by weight of the mixed powder. Such a compounding process can be compounded by stirring using a normal stirrer.

In addition, the dough prepared by the above formulation is aged, which is performed through the process of refrigerated storage of the dough for a predetermined time. The aging may be performed by leaving the dough at a temperature of 1 to 5° C. for 1 to 2 hours.

After the dough prepared as described above is put into a walnut confectionery mold, the sediment paste is put in, and the mold is heated to prepare walnut confectionery. In this case, the heating process may be performed over two steps. In the first heating step, the shape is stabilized by heating the walnut confectionery molded product at a temperature of 100 to 120 ° C. for 1 to 2 minutes, and then heated a second time at 70 to 90 ° C. for 1 to 2 minutes to gradually heat from the surface to the inside. will do

As such, the heated walnut confectionery molded product undergoes a cooling step to complete walnut confectionery. The cooling is preferably cooled at a rate of 5 to 10 ° C./min. The slower the cooling rate, the less cracking of the walnut cookie can be reduced. do.

In the manufacturing method according to the present invention, red bean paste was prepared as follows in order to check whether the active ingredient of mushrooms is contained in walnut cookies.

Mushroom concentrate 1 was prepared by adding 35 parts by weight of Sanghwang mushroom to 250 parts by weight of purified water, heating it first at a temperature of 98±2° C. for 1 hour, and then heating it a second time at a temperature of 75±3° C. for 5.5 hours.

In addition, 40 parts by weight of roe deer mushrooms were added to 250 parts by weight of purified water, and then heated first at a temperature of 98±2° C. for 1 hour, and then heated a second time at a temperature of 75±3° C. for 5.5 hours to prepare a mushroom concentrate 2. .

Separately, red bean paste was prepared by steaming red beans at 100° C. for 6 hours to prepare steamed red beans, crushing and washing the red beans, filtering the sediment and dehydrating the red bean paste.

After mixing 90 parts by weight of the red bean paste with 15 parts by weight of mushroom concentrate 1, using a mixer according to the present invention, the mixture was heated while kneading at 95 ± 1° C. for 40 minutes to prepare red bean paste (Example 1).

In addition, after mixing 92 parts by weight of the red bean paste with 18 parts by weight of mushroom concentrate 2, using a mixer according to the present invention, the mixture was heated while kneading at 95±1° C. for 45 minutes to prepare red bean paste (Example 2).

For comparison, red bean paste was prepared in the same manner as in Example 1, but kneaded at 96±1° C. for 50 minutes using a conventional food stirrer to prepare red bean paste (Comparative Example 1).

In addition, red bean paste was prepared in the same manner as in Example 1, but without using mushroom concentrate 1, 18 parts by weight of purified water was added and kneaded to prepare red bean paste (Comparative Example 2).

The results shown in Table 1 were obtained by measuring the beta-glucan content in the red bean paste based on the beta-glucan content of the mushrooms added during the preparation of each mushroom concentrate. The measurement is the result of taking samples from three different parts of the prepared red bean paste and measuring it.

Beta glucan content (wt%) primary measurement secondary measurement tertiary measurement Example 1 14.5 14.2 14.6 Example 2 16.2 16.0 15.8 Comparative Example 1 2.5 10.2 14.8 Comparative Example 2 0 0 0

Looking at the results in Table 1, it was confirmed that a large amount of beta-glucan, one of the nutrients of mushrooms, was contained by impregnating the mushroom concentrate with red bean paste. In particular, when the mixer according to the present invention was used and when a conventional food stirrer was used, Comparative Example 1 showed a large difference in the content of beta-glucan according to the measurement, which indicates that the components were uniform during the stirring process. It was found that this was because they were not properly combined. In order to solve the above problems, when the content of mushroom concentrate 1 was increased to 40 parts by weight in the preparation method of Comparative Example 1, the content of beta-glucan was more uniformly measured to be 13.6, 14.2, and 14.5% by weight, but in this case, red bean sediment Due to the low viscosity, there was a problem that heat treatment had to be carried out for more than 1 hour and 30 minutes.

From these results, it was confirmed that, when the manufacturing method according to the present invention was applied to prepare walnut confectionery containing the active ingredient of mushrooms, it was possible to manufacture walnut confectionery with excellent quality.

Although the present invention has been described with reference to the preferred embodiment as described above, it is not limited to the above embodiment and various modifications and changes are possible by those skilled in the art within the scope of not departing from the spirit of the present invention, and such modifications and changes Examples are to be considered as falling within the scope of the present invention and the appended claims.

100: mixer
110: hopper 111: first supply pipe 112: first control valve
120: container 121: second supply pipe 122: second control valve
130: chamber 131: heating unit 132: connector pipe
133: discharge pipe 134: on-off valve
140: stirring means 141: power shaft 142: induction blades
143: mixing wings 144: crushing wings

Claims (3)

preparing a sediment paste by mixing walnut powder and red bean paste;
Mixing wheat flour and glutinous rice flour to prepare a mixed powder;
adding purified water and egg white to the mixed powder and stirring to prepare a dough and aging;
preparing walnut cookies by putting the dough into a mold for forming walnut cookies, then adding the sediment paste, and heating the mold;
includes,
The red bean paste is prepared by heating a red bean paste solution prepared by mixing red bean powder with a mushroom concentrate at a temperature of 90 to 100° C. for 0.5 to 1 hour,
The red bean paste includes a process of mixing at a constant ratio through the mixer 100,
The mixer 100,
a hopper 110 in which a first supply pipe 111 in which a first control valve 112 is formed to store the red bean powder and control the supply amount is installed;
A container 120 for storing the mushroom concentrate and provided with a second supply pipe 121 having a second control valve 122 for controlling the supply amount;
a chamber 130 in which a heating unit 131 for heating the red bean powder and the mushroom concentrate introduced from the hopper 110 and the container 120 is formed;
A power shaft 141 formed inside the chamber 130, and an induction blade 142 formed at the upper and lower ends of the power shaft 141 to guide the red bean powder and the mushroom concentrate in the upward and downward directions; , is formed in the middle and consists of a mixing blade 143 for mixing the red bean powder and the mushroom concentrate and a stirring means 140 formed of a grinding blade 144 for grinding the red bean powder and the mushroom concentrate,
The guide wing 142 is inclined and curved from the top to the bottom along the rotational direction when located at the top of the chamber 130, and when located at the bottom of the chamber 130, from the bottom to the top along the rotational direction. slopes and curves are formed toward
The grinding blade 144 is a method of manufacturing walnut cookies, characterized in that the mesh is formed inside the frame and the through-hole formed plate. The method according to claim 1,
The mushroom concentrate is a method for producing a walnut cookie, characterized in that it is a concentrate of any one of Sanghwang mushroom, roe deer oyster mushroom, and shiitake mushroom.

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