KR102466539B1 - Walnut confectionery whose main component is red bean paste and its manufacturing method - Google Patents

Abstract

The present invention relates to a walnut snack containing red bean paste as a main component and a method for manufacturing the same. More specifically, the walnut snack includes: an outer shell including 200 to 300 parts by weight of eggs, 10 to 20 parts by weight of sodium bicarbonate, 50 to 100 parts by weight of sugar, and 100 to 300 parts by weight of water, based on 100 parts by weight of flour; and a paste part including 100 to 140 parts by weight of sugar, 1 to 5 parts by weight of salt, 10 to 30 parts by weight of walnuts, 90 to 110 parts by weight of water, 0.001 to 1 part by weight of starch syrup and 0.001 to 1 part by weight of milk based on 100 parts by weight of red beans. Accordingly, the present invention has an effect of enhancing the texture and flavor of walnut confectionery containing red bean paste as a main component.

Description

Walnut confectionery whose main component is red bean paste and its manufacturing method}

The present invention relates to walnut confectionery containing red bean paste as a main component and a method for manufacturing the same. More specifically, while improving the texture and flavor of walnut confectionery, red bean powder, rye flour, rice bran flour, almond powder, perilla powder, coconut Any one or more powders selected from flour, barley flour, and brown rice flour and beet extract, blueberry extract, gardenia extract, pomegranate extract, spinach extract, kale extract, water parsley extract, sweet pumpkin extract, black sesame extract, mulberry extract, carrot The present invention relates to walnut confectionery containing red sediment as a main component, which can consume one or a plurality of first extracts selected from among extracts, red rice extract, black rice extract, and green rice extract, and a method for manufacturing the same.

In general, walnut cookies are breads containing red bean sediment as a content, and a dough made by mixing flour, sugar, baking powder, and water forms blood that accounts for about 60% of the weight of walnut cookies, and sugar and an appropriate amount of water are mixed with red bean sediment to make the contents. After making a walnut cookie, it is manufactured by putting it into the firing frame of a walnut cookie roaster having a walnut cookie shape and baking it.

In the process of roasting in the roaster, walnuts are mixed and baked to contain walnuts. Walnuts included in the walnut confectionery contain unsaturated fatty acids and are popular as health foods.

However, in recent years, the demand for health food has increased, and functional preference foods containing various nutrients as well as the taste of favorite foods are desired. There is a problem that walnut snacks are not sold on the market.

Publication No. 10-2015-0106656 (published on September 22, 2015)

The present invention is a technology devised to solve the problems according to the prior art described above, and the conventional walnut snack has a problem of providing only a general taste in which the savory taste of the shell and the sweetness of sediment are combined. powder, rye flour, rice bran powder, almond powder, perilla powder, coconut powder, barley powder, and brown rice powder, beet extract, blueberry extract, gardenia extract, pomegranate extract, spinach extract, Kale extract, water parsley extract, sweet pumpkin extract, black sesame extract, mulberry extract, carrot extract, red rice extract, black rice extract, and green rice extract, any one or a plurality of first extracts selected from the group consisting of red bean paste (red bean sediment) and chestnut sediment, sweet potato sediment, By including one or a plurality of additives selected from peanut sediment, pumpkin sediment, kidney bean sediment, and pea sediment, the texture and flavor of walnut cookies can be improved, and at the same time, the powder and the first extract, that is, various nutrients can be consumed together. The purpose is to provide walnut cookies and a method for manufacturing the same.

In order to achieve the above object, the present invention includes 200 to 300 parts by weight of eggs, 10 to 20 parts by weight of sodium bicarbonate, 50 to 100 parts by weight of sugar, and 100 to 300 parts by weight of water, based on 100 parts by weight of wheat flour. An outer shell composed of; and 100 to 140 parts by weight of sugar, 1 to 5 parts by weight of salt, 10 to 30 parts by weight of walnuts, 90 to 110 parts by weight of water, 0.001 to 1 part by weight of starch syrup and 0.001 to 1 part by weight of milk based on 100 parts by weight of red beans It is characterized by walnut confectionery consisting of a red sediment composed of a sediment part;

In addition, the outer shell of the present invention is characterized in that it is configured to further include any one or a plurality of flours selected from red bean flour, rye flour, rice bran flour, almond flour, perilla powder, coconut flour, barley flour and brown rice flour .

In addition, the outer skin of the present invention is beet extract, blueberry extract, gardenia extract, pomegranate extract, spinach extract, kale extract, parsley extract, sweet pumpkin extract, black sesame extract, mulberry extract, carrot extract, red rice extract, black rice extract and green rice extract It is characterized in that it is configured to further include any one or a plurality of first extracts selected from among.

In addition, the sediment part of the present invention is characterized in that it further comprises any one or a plurality of additives selected from chestnut sediment, sweet potato sediment, peanut sediment, pumpkin sediment, kidney bean sediment, and pea sediment.

In addition, the method for producing walnut confectionery containing red bean paste as a main component of the present invention is based on 100 parts by weight of wheat flour, 200 to 300 parts by weight of eggs, 10 to 20 parts by weight of sodium hydrogen carbonate, 50 to 100 parts by weight of sugar, and 100 to 100 parts by weight of water. Shell preparation step of preparing 300 parts by weight (S10); 100 to 140 parts by weight of sugar, 1 to 5 parts by weight of salt, 10 to 30 parts by weight of walnuts, 90 to 110 parts by weight of water, 0.001 to 1 part by weight of starch syrup and 0.001 to 1 part by weight of milk based on 100 parts by weight of red beans Sub-preparation step (S20); A shell dough preparation step (S30) of preparing a shell dough by mixing flour, eggs, sodium bicarbonate, sugar and water prepared in the shell preparation step (S10); A sediment part preparation step (S40) of preparing a sediment part by mixing the red beans, sugar, salt, water, starch syrup and milk prepared in the sediment part preparation step (S20); A sealing step (S50) of sealing the mixed dough by adding the sediment part prepared in the sediment part manufacturing step (S40) and walnuts prepared in the sediment part preparation step (S20) to the shell dough prepared in the shell dough manufacturing step (S30); and a completion step (S60) of baking the mixed dough prepared in the sealing step (S50) using an oven.

In addition, the shell dough manufacturing step (S30) of the present invention includes an egg separation step (S31) of separating the eggs prepared in the shell preparation step (S10) into egg whites and yolks; A first mixing step (S32) of preparing a first shell dough by mixing the egg yolk separated in the egg separation step (S31) with sodium bicarbonate; A second mixing step (S33) of preparing a second skin dough by mixing wheat flour with the first skin dough prepared in the first mixing step (S32); And a third mixing step (S33) of mixing the egg whites and water separated in the egg separation step (S31) with the second shell dough prepared in the second mixing step (S33) to prepare a third shell dough. It is characterized by being composed.

In addition, the sediment part preparation step (S40) of the present invention includes a washing step (S41) of washing the red beans prepared in the sediment part preparation step (S20) at least once using water at 60 to 70 °C; After the washing step (S41), a boiling step (S42) of boiling the washed red beans at 80 to 100 ° C for 1 hour to 5 hours; and a crushing step (S43) of mixing the boiled red beans with water and pulverizing them using a grinder after the boiling step (S42).

In addition, the sediment preparation step (S40) of the present invention includes a settling step (S44) of precipitating the pulverized red beans after the crushing step (S43); After the precipitation step (S44), a discharge step (S45) of discharging the water floating on the top; And after the discharge step (S45), a water removal step (S46) of removing residual water using a compressor; characterized in that it is configured to include.

In addition, in the sediment preparation step (S40) of the present invention, after the water removal step (S46), 90 to 110 parts by weight of water prepared in the sediment preparation step (S20), 100 to 140 parts by weight of sugar, 1 to 5 salt A syrup preparation step (S47) of preparing a syrup by mixing 0.001 to 1 part by weight of starch syrup and 0.001 to 1 part by weight of milk with a stirrer for 30 to 90 minutes; And a steam cooking step (S48) of mixing the syrup prepared in the syrup manufacturing step (S47) with the sediment drained in the draining step (S46) and cooking with steam for 10 to 60 minutes. to be characterized

In the walnut confectionary and method for producing the same, based on 100 parts by weight of wheat flour, 200 to 300 parts by weight of eggs, 10 to 20 parts by weight of sodium bicarbonate, and 50 to 100 parts by weight of sugar, based on 100 parts by weight of flour, according to the present invention presented as described above. And an outer shell comprising 100 to 300 parts by weight of water; and 100 to 140 parts by weight of sugar, 1 to 5 parts by weight of salt, 10 to 30 parts by weight of walnuts, 90 to 110 parts by weight of water, 0.001 to 1 part by weight of starch syrup and 0.001 to 1 part by weight of milk based on 100 parts by weight of red beans By including the configured sediment, there is an effect of improving the texture and flavor of walnut confectionery, which has red sediment as a main component, to satisfy various needs of consumers.

1 is a flow chart showing a method for producing walnut confectionery containing red sediment as a main component according to a preferred embodiment of the present invention.

Hereinafter, examples and comparative examples of walnut confectionery containing red bean paste as a main component and a manufacturing method thereof according to the present invention will be described in more detail. However, the specific examples introduced below are provided as examples to sufficiently convey the spirit of the present invention to those skilled in the art.

Therefore, the present invention can be embodied in other forms without being limited to the specific examples presented below, and the specific examples presented below are only described to clarify the spirit of the present invention, but the present invention is not limited thereto.

At this time, if there is no other definition in the technical terms and scientific terms used, they have meanings commonly understood by those of ordinary skill in the art to which this invention belongs, and will unnecessarily obscure the gist of the present invention in the following description. Descriptions of possible known functions and configurations are omitted.

Also, the singular forms used in the specification and appended claims may be intended to include the plural forms as well, unless the context dictates otherwise.

In the present invention, the term 'extract' means that the extraction target is water, methanol, ethanol, lower alcohol having 1 to 4 carbon atoms such as butanol, methylene chloride, ethylene, acetone, hexane, ether, chloroform, ethyl acetate, butyl acetate, N, Extract obtained by leaching using N-dimethylformamide (DMF), dimethyl sulfoxide (DMSO), 1,3-butylene glycol, propylene glycol or a mixture of these solvents, using supercritical extraction solvents such as carbon dioxide and pentane It refers to the obtained extract or the fraction obtained by fractionating the extract, and the extraction method can be applied by any method such as cooling, reflux, heating, ultrasonic radiation, supercritical extraction, etc. in consideration of the polarity of the active substance, the degree of extraction, and the degree of preservation. have. In the case of a fractionated extract, a fraction obtained by suspending the extract in a specific solvent and then mixing with a solvent having a different polarity and allowing it to stand, adsorbing the extract to a column filled with silica gel, etc., and then using a hydrophobic solvent, a hydrophilic solvent, or a mixed solvent thereof It is meant to include fractions obtained as a mobile phase. In addition, the meaning of the extract includes a concentrated liquid extract or solid extract from which the extraction solvent is removed by freeze drying, vacuum drying, hot air drying, spray drying, or the like. Preferably, it refers to an extract obtained by using water, ethanol or a mixed solvent thereof as an extraction solvent, and more preferably an extract obtained by using a mixed solvent of water and ethanol as an extraction solvent.

Hereinafter, a walnut confectionery and manufacturing method containing red sediment as a main component according to a preferred embodiment of the present invention will be described in detail.

First, the outer skin, which is a component of the present invention,

Based on 100 parts by weight of wheat flour, it may be composed of 200 to 300 parts by weight of eggs, 10 to 20 parts by weight of sodium bicarbonate, 50 to 100 parts by weight of sugar and 100 to 300 parts by weight of water.

The flour is flour obtained by pulverizing wheat and sifting to remove bran, and can be divided into strong flour, medium flour, and soft flour depending on the amount of protein contained in the flour and the strength of the dough. In the present invention, any one of strong flour, medium flour, and soft flour A plurality of them may be mixed and used.

The egg is an egg laid by a chicken, and is a complete food with nutrients containing vitamin A, vitamin D, vitamin E, vitamin B2, iron, protein, fat, and the like.

In addition, when mixing with bread dough, the egg protein is denatured when heated to reduce fluidity and serves as a binder to support the shape of bread, and the egg protein is 4 to 6 times more air than other ingredients during mixing is collected, and this fine air can be thermally expanded to increase the volume of bread, and the egg yolk component softens bread and acts as an emulsifier at the same time.

The egg is preferably contained in an amount of 200 to 300 parts by weight based on 100 parts by weight of flour. When less than 200 parts by weight is used, it is difficult to support the shape of the outer dough, and when used in excess of 300 parts by weight, the dough becomes muddy, In the dough, only the egg taste may cause a problem, so it is preferable to add by weight within the above range.

The sodium bicarbonate is also called baking soda, sodium bicarbonate, sodium bicarbonate, and soda, etc., and serves as a leavening agent for swelling dough or acidity control and preservative in the baking of bread and cookies.

In addition, it is preferable to use 10 to 20 parts by weight of sodium bicarbonate based on 100 parts by weight of wheat flour. , When used in excess of 20 parts by weight, the finished walnut cookie may taste bitter, so it is preferable to add it in parts by weight within the above range.

The sugar is a natural carbohydrate found in many plants, and is a colorless, odorless powder that gives off a sweet taste.

In addition, the sugar is preferably used in an amount of 50 to 100 parts by weight based on 100 parts by weight of wheat flour, but when less than 50 parts by weight is used, the taste of the outer shell may be deteriorated, and when used in excess of 100 parts by weight, the outer shell The sweetness of is increased, and as the osmotic pressure increases, the activity of sodium bicarbonate is inhibited and the gluten binding is hindered, thereby increasing only the force to increase sideways and reducing the force to increase upward. It is preferable to use parts by weight within the above range. do.

It is preferable to use subhard water having a hardness of 120 to 180 ppm as the water. When using hard water having a high water hardness, the gluten of the dough is strengthened, the dough becomes hard, fermentation is slowed down, and soft water with low hardness is used. , It is preferable to use sub-hard water with a hardness of 120 to 180 ppm because the dough sags without strength.

The water improves the activity of sodium bicarbonate, that is, baking soda, and as fermentation proceeds, the water in a slightly acidic state having an ion index (hydrogen exponent, PH) of 5.1 to 5.6 has an effect of easily reaching the appropriate ion index of the dough. It is preferable to use, but if alkaline water is used, problems such as softening the dough and delayed fermentation of the dough may occur, and if acidic water is used, gluten may be strengthened and mechanical properties may be deteriorated during kneading. Therefore, it is preferable to use the weakly acidic water.

In addition, the outer shell may further include any one or a plurality of flours selected from red bean flour, rye flour, rice bran flour, almond flour, perilla flour, coconut flour, barley flour, and brown rice flour.

The red bean powder may be made into powder by boiling whole red beans and then drying or freeze-drying the raw red bean material itself to make powder, and it has a sweet taste, sugar, protein, starch, dietary fiber, potassium, vitamin B1, vitamins It contains ingredients such as B2, nicotic acid, carotene and saponin, so it has effects such as adult diseases, constipation, hangover relief, and suppression of blood pressure rise.

The rye flour is made in the form of powder by milling rye, and contains ingredients such as dietary fiber, protein, sugar, potassium, vitamin B1, vitamin B2, vitamin B6, vitamin C, vitamin E, zinc, phosphorus, iron and calcium It is effective in dieting, preventing constipation, and preventing high blood pressure, and has lower viscosity and elasticity than wheat flour.

The almond powder is made of almonds in powder form, has a unique savory flavor and taste, has a low carbohydrate content, and is rich in unsaturated fatty acids, vitamin E, iron, calcium, polyphenols, protein, dietary fiber, manganese, etc. It has effects such as skin beauty, diet, prevention of constipation, prevention of dementia, and prevention of aging.

The perilla powder is made of perilla seeds in powder form, has a unique aroma and savory taste, and contains proteins, lipids, carbohydrates, calcium, iron, magnesium, phosphorus, potassium, omega 3, dietary fiber and alpha-linolenic acid. It is effective in removing cholesterol, preventing dementia, protecting eyesight, anti-inflammation, strengthening immunity, relieving inflammation, and preventing heart disease.

The coconut powder is made by drying coconut flesh, which is the fruit of a palm tree, in the form of powder, has a subtle sweet taste, and contains protein, vitamin B1, vitamin B2, vitamin B6, vitamin E, lauric acid, iron, magnesium, potassium, folic acid and Since it contains components such as phosphorus, it is effective in preventing aging, diabetes, anemia, and arteriosclerosis.

The barley flour is made of barley or barley rice in powder form, has a savory aroma and taste, and contains ingredients such as carbohydrates, protein, fat, sodium, dietary fiber, potassium, calcium, iron, vitamin B6, beta glucan and magnesium It is effective in preventing diabetes, improving high blood pressure, preventing cancer, preventing aging, and recovering from fatigue.

The brown rice flour is made of brown rice in powder form, and contains dietary fiber, niacin, sodium, protein, sugar, vitamin B1, vitamin B2, vitamin B6, vitamin E, zinc, folic acid, phosphorus, lipid, iron, potassium and calcium. As it contains ingredients, it has effects such as diet, prevention of constipation, prevention of arteriosclerosis and anti-aging.

In connection with the above, the powder is preferably added in an amount of 10 to 20 parts by weight based on 100 parts by weight of flour. When added in excess of parts by weight, the taste of the powder may appear excessive and the degree of preference may be lowered, so it is preferable to add parts by weight within the above range.

In addition, the outer shell may be configured to further include any one or a plurality of powders selected from celery flour, yulpi flour, and bean flour.

The celery powder is made by drying celery in powder form, protein, sugar, dietary fiber, vitamin A, vitamin K, vitamin C, vitamin B6, potassium, folic acid, phosphorus, iron, calcium, beta-carotene, lutein, pantothenic acid, riboflavin And components such as zeaxanthin are contained, so there are effects such as intestinal regulation action, diuretic action, tonic action and blood circulation improvement.

The yulpi powder is made of powdered inner bark between the chestnut shell and fruit, and contains ingredients such as amino acids, sugars, polyphenols, vitamin C, and tannins to prevent aging, improve digestive function, improve blood circulation, prevent diarrhea, and It has antioxidant properties.

The soy flour is made of soybeans such as yellow soybeans, green soybeans, medicinal beans, kidney beans and black beans in powder form, sodium, protein, sugar, vitamins, dietary fiber, zinc, folic acid, phosphorus, lipids, iron, potassium, calcium, It contains ingredients such as isoflavone, linoleic acid, tryptophan, and anthocyanin, and is effective in preventing constipation, vascular disease, cancer prevention, diabetes, edema relief, and hair loss prevention.

In addition, the outer shell is selected from beet extract, blueberry extract, gardenia extract, pomegranate extract, spinach extract, kale extract, parsley extract, sweet pumpkin extract, black sesame extract, mulberry extract, carrot extract, red rice extract, black rice extract and green rice extract It may be configured to further include any one or a plurality of first extracts, and various colors can be given to the outer skin, and nutrients contained in the components of the extract can be ingested.

The beet extract is an extract extracted from beets and is red in color because it contains betaine pigment, and components such as chlorine, vitamin A, vitamin B, vitamin C, vitamin E, calcium, potassium, iron, phosphorus, dietary fiber and niacin It has effects such as preventing anemia, purifying the liver, relieving inflammation, and protecting the stomach.

The blueberry extract is an extract extracted from blueberries and contains anthocyanin pigment, so it has a blue (or purple) color, protein, sodium, vitamin A, vitamin B, vitamin C, vitamin E, dietary fiber, zinc, folic acid, phosphorus , iron, potassium, calcium, beta-carotene, and niacin, etc. are contained, so there are effects such as preventing brain cell aging, preventing eye diseases, preventing hair loss, and controlling blood sugar.

The gardenia extract is an extract extracted from gardenia fruit. It contains carotenoid pigments, crocin and crocetin pigment, so it is yellow (yellow), and contains ingredients such as genipin, saponin, mannitol and nonaconic acid to improve bronchial diseases. It is effective in relieving insomnia, preventing aging, improving gynecological diseases, defending against bacteria, and improving blood circulation.

The pomegranate extract is an extract extracted from pomegranate fruit and contains anthocyanin and ellagitannin pigments, so it has a red color, niacin, vitamin B, vitamin C, vitamin E, zinc, folic acid, phosphorus, lipids, iron, potassium, calcium, It contains estrogen, ellagic acid, polyphenol, and dietary fiber, so it has effects such as relieving inflammation, promoting intestinal health, preventing cancer disease, preventing cardiovascular disease, relieving menopausal symptoms, and preventing skin aging.

The spinach extract is an extract extracted from spinach and contains chlorophyll (chlorophyll) and is green in color, vitamin A, vitamin B1, vitamin B2, vitamin C, vitamin K, iron, zinc, folic acid, phosphorus, potassium, calcium, dietary fiber , Niacin, beta-carotene, zeaxanthin, and lutein, etc. are contained, so there are effects such as diet, constipation prevention, anemia prevention, vision loss prevention, cancer prevention and aging prevention.

The kale extract is an extract extracted from kale, which contains chlorophyll (chlorophyll) and is green, vitamin A, vitamin B6, vitamin C, vitamin E, vitamin K, calcium, iron, magnesium, manganese, phosphorus, potassium, selenium, It contains ingredients such as zinc and lutein, so it has effects such as diet, heart disease prevention, anemia prevention, vision loss prevention, cancer prevention and aging prevention.

The water parsley extract is an extract extracted from water parsley and is green in color because it contains chlorophyll (chlorophyll), and components such as vitamin A, vitamin B1, vitamin B6, vitamin C, protein, iron, calcium, phosphorus, persicarin and carbolic acid It is effective in preventing cardiovascular disease, detoxification, anti-cancer, preventing osteoporosis, preventing eye disease, improving liver function, and preventing anemia.

The sweet pumpkin extract is an extract extracted from sweet pumpkin and contains carotenoid pigments, so it has a yellowish red (yellow) color, protein, sugar, beta-carotene, niacin, vitamin A, vitamin B1, vitamin B2, vitamin B6, vitamin C, vitamin E, It contains ingredients such as dietary fiber, zinc, folic acid, phosphorus, iron, potassium and calcium, and is effective in preventing constipation, preventing eye diseases, preventing colds, preventing aging, preventing adult diseases, and strengthening immunity.

The black sesame extract is an extract extracted from black sesame, also called black sesame seeds, black sesame seeds, and black sesame seeds. It contains ingredients such as beta-carotene, vitamin A, vitamin B, and vitamin E, and is effective in improving eye diseases, strengthening immunity, preventing hair loss, preventing dementia, improving cardiovascular disease, and preventing anemia.

The mulberry extract is an extract extracted from mulberry and contains anthocyanin pigment, which gives it a black color, protein, sugar, vitamin A, vitamin B, vitamin C, vitamin E, zinc, folic acid, phosphorus, iron, potassium , Calcium, citric acid, malic acid, tannin, pectin, linoleic acid, beta-carotene and niacin, etc. are contained, so it has anti-aging, visual acuity improvement, cardiovascular disease prevention, hair loss prevention, anemia prevention and anti-cancer effects.

The carrot extract is an extract extracted from carrots and contains beta-carotene, which is a yellow pigment, and is orange in color. Protein, vitamin A, vitamin B2, vitamin B6, vitamin C, vitamin E, dietary fiber, zinc, folic acid, phosphorus, potassium , Calcium, niacin, iodine, pectin, flavonoids, lycopene and beta-carotene, etc., are contained, and are effective in preventing eye diseases, preventing cardiovascular diseases, controlling blood sugar, increasing immunity, and relieving inflammation.

The red rice extract is a type of colored rice, which is an extract extracted from reddish rice, and contains components such as protein, sodium, vitamin B, vitamin E, dietary fiber, zinc, folic acid, phosphorus, lipid, iron, potassium, calcium, and polyphenol. It is effective in improving immunity, increasing bone density, improving constipation, dieting, preventing arteriosclerosis, preventing adult diseases, and improving diabetes.

The black rice extract is a kind of colored rice and is an extract extracted from black rice, and contains protein, sodium, vitamin B1, vitamin B2, vitamin B6, vitamin E, dietary fiber, zinc, folic acid, phosphorus, lipid, iron, potassium, calcium, It contains components such as niacin, flavonoids, anthocyanins and polyphenols, so it is effective in preventing anemia, restoring eyesight, improving constipation, enhancing immunity and detoxification.

The green rice extract is a kind of colored rice and is an extract extracted from green rice. It contains zinc, magnesium, fiber, lysine, chlorophyll, protein, sodium, vitamin B1, vitamin B2, vitamin B6, vitamin E, dietary fiber, zinc, folic acid, Since it contains components such as phosphorus, lipid, iron, potassium and calcium, it has effects such as blood circulation, growth development, prevention of diabetes and anemia.

In connection with the above, the first extract is preferably added in an amount of 1 to 10 parts by weight based on 100 parts by weight of wheat flour. If less than 1 part by weight is added, the color of the skin may not be properly expressed, and 10 parts by weight When added in excess, it is preferable to add in parts by weight within the above range because the taste of the first extract may be excessively displayed on the outer skin and the degree of preference may be reduced.

In addition, the outer shell may further include any one or a plurality of second extracts selected from red cabbage extract, chlorella extract, broccoli extract, celery extract and leek extract.

The red cabbage extract is an extract extracted from purple (red-purple) cabbage called red cabbage, which contains dietary fiber, iron, calcium, potassium, magnesium, phosphorus, zinc, copper, manganese, molybdenum, iodine, beta-carotene, niacin, Contains ingredients such as pantothenic acid, pyridoxine, folic acid, vitamin A, vitamin C, vitamin E, vitamin K, vitamin U and selenium to prevent eye disease, improve digestion, prevent heart disease, reduce cholesterol, strengthen immunity, prevent aging, and diabetes It has effects such as prevention and prevention of insomnia.

The chlorella extract is a kind of plankton belonging to green algae and is green, chlorophyll, sodium, protein, sugar, vitamin A, vitamin B, vitamin C, vitamin E, zinc, folic acid, phosphorus, lipid, iron, potassium, calcium, beta It contains ingredients such as carotene and niacin, so it has effects such as heavy metal discharge, anti-aging, immunity improvement, diabetes relief, and hematopoiesis.

The broccoli extract is an extract extracted from broccoli and is green, and contains zinc, folic acid, phosphorus, potassium, calcium, iron, minerals, vitamin A, vitamin C, vitamin E, lutein, selenium, dietary fiber, sulforafen, indole compounds, It contains components such as niacin and beta-carotene, so it has anticancer effects, cholesterol level control, cardiovascular disease prevention, vision improvement, and anemia prevention.

The celery extract is an extract extracted from celery, which is green in color and contains ingredients such as beta-carotene, protein, vitamin A, vitamin K, vitamin C, vitamin B6, potassium, calcium, folic acid, and dietary fiber, thereby reducing inflammation and cholesterol level. It has effects such as control, constipation prevention, and sodium excretion.

The chive extract is an extract extracted from chives and is green in color and contains ingredients such as iron, vitamin B, vitamin C, vitamin E, potassium, calcium, magnesium, selenium, allicin, chlorophyll, sulfur compounds and beta-carotene to recover from fatigue. , blood circulation, inflammation improvement,

In connection with the above, the second extract is preferably added in an amount of 1 to 5 parts by weight based on 100 parts by weight of wheat flour. If less than 1 part by weight is added, the color of the skin may not be properly expressed, and 5 parts by weight When added in excess, the taste of the second extract may appear excessive and the degree of preference may be reduced, so it is preferable to add it in parts by weight within the above range.

The sediment part, which is a component of the present invention,

100 to 140 parts by weight of sugar, 1 to 5 parts by weight of salt, 10 to 30 parts by weight of walnuts, 90 to 110 parts by weight of water, 0.001 to 1 part by weight of starch syrup and 0.001 to 1 part by weight of milk based on 100 parts by weight of red beans It can be.

The adzuki bean is a mixture of whole adzuki beans using unmashed adzuki beans and mashed adzuki beans, and contains starch, carbohydrates, proteins, minerals, vitamins, and saponin, so it has diuretic effect, skin beauty, fatigue improvement, and dementia prevention It is effective in suppressing high blood pressure and detoxification.

In addition, the whole red beans and the mashed red beans have red skin color, Chungju red beans, silver Chungju red beans, bright red red beans, dark and dark red Arari, black black beads, light green green beans, white It can be used by mixing colored red beans.

The sugar may serve to neutralize the strong flavor of each component such as the powder, the first extract and the second extract, and improve sweetness.

At this time, it is preferable to use 100 to 140 parts by weight of the sugar based on 100 parts by weight of red beans. When less than 100 parts by weight is used, it is difficult to neutralize the strong flavor of each component, and when used in excess of 140 parts by weight, sediment Since the sweetness may appear excessively and the degree of preference may be reduced, it is preferable to add parts by weight within the above range.

The salt is a salty white crystal containing sodium chloride as a main component, and can prevent decay caused by bacteria and mold.

In addition, it is preferable to use concentrated brine obtained by electrodialysis of seawater through an ion exchange membrane, or refined salt obtained by evaporating and concentrating dissolved rock salt or sea salt.

At this time, the salt is preferably contained in an amount of 1 to 5 parts by weight based on 100 parts by weight of red beans. When less than 1 part by weight is added, when less than 1 part by weight is added, it is difficult to prevent spoilage caused by bacteria and fungi. , When added in excess of 5 parts by weight, salty taste may appear excessively, so it is preferable to add as much as parts by weight within the above range.

The walnut has a good savory taste and texture, beta-carotene, vitamin A, vitamin B, vitamin E, dietary fiber, zinc, folic acid, magnesium, phosphorus, lipid, iron, potassium, calcium, niacin, omega 3, selenium and linolenic acid It is effective in preventing arteriosclerosis, preventing skin aging, improving memory, preventing stomach cancer, and controlling blood sugar.

At this time, it is preferable that the walnuts contain 10 to 30 parts by weight based on 100 parts by weight of red beans. If less than 10 parts by weight are added, the nutty taste and texture of the walnuts cannot be felt properly, and more than 30 parts by weight can be added. In the case of red bean sediment (red bean sediment), a problem of excessive walnut taste may occur, so it is preferable to add by weight parts within the above range.

In addition, the walnuts may include whole walnuts, walnuts pulverized to 3 to 5 mm, and walnut powder pulverized to 0.1 to 1 mm, and when ingested, the nutty taste and various textures of walnuts can be felt at once.

It is preferable to use subhard water having a hardness of 120 to 180 ppm as the water. When using hard water having a high water hardness, the gluten of the dough is strengthened, the dough becomes hard, fermentation is slowed down, and soft water with low hardness is used. , It is preferable to use sub-hard water with a hardness of 120 to 180 ppm because the dough sags without strength.

At this time, the water is used when boiling red beans, and it is preferable to use 90 to 110 parts by weight of water based on 100 parts by weight of red beans. There may be a difference, and if it exceeds 110 parts by weight, a problem in that the manufacturing time for boiling red beans may increase, so it is preferable to use as many parts by weight within the above range.

The starch syrup is a sweet seasoning made from grains containing starch such as rice, barley, corn and sweet potato as a manufacturing raw material, and the sugar content and viscosity of the sediment can be adjusted.

At this time, the starch syrup is preferably added in an amount of 0.001 to 1 part by weight based on 100 parts by weight of adzuki bean. It is preferable to add by weight within the above range because the sweetness and viscosity may be excessively displayed and the degree of preference may be lowered.

The milk is a white, opaque liquid with a unique flavor and sweetness secreted from the mammary glands of cows, and can be used to add a soft texture and savory taste to the sediment.

At this time, the milk is preferably added in an amount of 0.001 to 1 part by weight based on 100 parts by weight of red beans. When less than 0.001 part by weight is added, it is difficult to soften the texture of the sediment part, and when added in excess of 1 part by weight, the sediment part It is preferable to add a portion by weight within the above range because the texture may be too soft or deteriorate quickly.

In addition, the sediment part may further include any one or a plurality of sediments selected from chestnut sediment, sweet potato sediment, peanut sediment, pumpkin sediment, kidney bean sediment and pea sediment.

The chestnut sediment is used after removing the outer skin and inner skin (yulpi) of the fruit of the chestnut tree, and then mixed with sugar. It is rich in carbohydrates, protein, calcium, vitamin A, vitamin B, vitamin C, etc. It is effective in preventing colds, preventing adult diseases, and protecting the kidneys.

At this time, the chestnut sediment may be finely chopped so as not to feel the chestnut pieces or small pieces so that the chestnut pieces are not felt.

The sweet potato sediment contains carbohydrates, sugar, vitamin A, vitamin B, vitamin C, fiber such as niacin and yaripin, protein, and dietary fiber, and is effective in preventing constipation, dieting, blood vessel improvement, cancer prevention, and anti-aging. It is good, and sediment using various sweet potato varieties such as white, yellow, red, and purple can be used.

The peanut sediment contains carbohydrates, dietary fiber, protein, oleic acid, calcium, iron, magnesium, potassium, zinc, vitamin E, vitamin B1, vitamin B2, niacin, pantothenic acid, folic acid, biotin, polyphenols, etc. It is effective for prevention, prevention of camellia hardening, brain cell formation, cancer prevention, fatigue recovery, anti-inflammation, etc., and sediment using various peanut varieties such as Seodun peanut, Youngho peanut, and all peanut can be used.

The pumpkin sediment contains vitamin A, vitamin C, zinc, manganese, beta-carotene, potassium, iron, phosphorus, lecithin, amino acids, etc., and is effective in preventing diabetes, removing swelling, anti-cancer effect, preventing colds, and preventing aging, You can use sediment using various pumpkin varieties such as sweet pumpkin, old pumpkin, medicinal pumpkin, and pork pumpkin.

The kidney bean sediment is made by soaking various kidney beans such as green kidney beans, fence beans, white kidney beans, and chickpeas in water for 6 to 8 hours, boiling them for 10 minutes to 30 minutes, and then mixing them with the same amount of sugar. Or, you can use a variety of commercially available kidney bean sediment.

The pea sediment contains carbohydrates, protein, vitamin A, vitamin B1, niacin, dietary fiber, folic acid, zinc, phosphorus, iron, potassium, calcium, etc. It is effective for activities, and sediment using various pea varieties such as light green kidney beans, yellow kidney beans, stem beans, and green beans can be used.

In connection with the above, 10 to 20 parts by weight of any one or a plurality of additives selected from chestnut sediment, sweet potato sediment, peanut sediment, pumpkin sediment, kidney bean sediment and pea sediment is added based on 100 parts by weight of red bean sediment (red sediment) It is preferable to be, if less than 10 parts by weight is added, the flavor of the added sediment cannot be felt, and if added in excess of 20 parts by weight, the aroma and taste peculiar to red bean sediment (red sediment) may not be properly felt, so the above range It is preferable to add by weight parts within.

Hereinafter, as shown in FIG. 1, a manufacturing method for manufacturing walnut confectionery containing red sediment as a main component will be described in detail.

The method for producing walnut confectionery containing red bean paste as a main component of the present invention is based on 100 parts by weight of wheat flour, 200 to 300 parts by weight of eggs, 10 to 20 parts by weight of sodium bicarbonate, 50 to 100 parts by weight of sugar, and 100 to 300 parts by weight of water. 100 to 140 parts by weight of sugar, 1 to 5 parts by weight of salt, 10 to 30 parts by weight of walnuts, 90 to 110 parts by weight of water, 0.001 to 1 part by weight of starch syrup And a sediment preparation step of preparing 0.001 to 1 part by weight of milk (S20) and a shell dough preparation step of preparing a shell dough by mixing flour, eggs, sodium bicarbonate, sugar and water prepared in the shell preparation step (S10) ( S30) and the sediment part preparation step (S40) of preparing the sediment part by mixing the red beans, sugar, salt, water, starch syrup and milk prepared in the sediment part preparation step (S20) and the shell dough manufacturing step (S30). A sealing step (S50) of sealing the mixed dough by adding the sediment prepared in the sediment preparation step (S40) and the walnuts prepared in the sediment preparation step (S20) to the dough, and the mixed dough prepared in the sealing step (S50) It may be configured to include a completion step (S60) of baking using an oven.

In the shell preparation step (S10), 200 to 300 parts by weight of eggs, 10 to 20 parts by weight of sodium bicarbonate, 50 to 100 parts by weight of sugar and 100 to 300 parts by weight of water are prepared with respect to 100 parts by weight of wheat flour.

In addition, in the shell preparation step (S10), any one or a plurality of flours selected from red bean flour, rye flour, rice bran flour, almond flour, perilla flour, coconut flour, barley flour, and brown rice flour are further prepared.

At this time, the flour is prepared in an amount of 10 to 20 parts by weight based on 100 parts by weight of flour.

In addition, in the skin preparation step (S10), beet extract, blueberry extract, gardenia extract, pomegranate extract, spinach extract, kale extract, water parsley extract, sweet pumpkin extract, black sesame extract, mulberry extract, carrot extract, red rice extract, black rice extract and Any one or a plurality of first extracts selected from green rice extracts are further prepared.

At this time, the first extract is prepared in an amount of 1 to 10 parts by weight based on 100 parts by weight of wheat flour.

In addition, in the skin preparation step (S10), any one or a plurality of second extracts selected from red cabbage extract, chlorella extract, broccoli extract, celery extract and leek extract are further prepared.

At this time, the second extract is prepared in an amount of 1 to 5 parts by weight based on 100 parts by weight of wheat flour.

In the sediment preparation step (S20), 100 to 140 parts by weight of sugar, 1 to 5 parts by weight of salt, 10 to 30 parts by weight of walnuts, 90 to 110 parts by weight of water, 0.001 to 1 part by weight of starch syrup, and Prepare 0.001 to 1 part by weight of milk.

In addition, in the sediment preparation step (S20), one or more additive sediments selected from chestnut sediment, sweet potato sediment, peanut sediment, pumpkin sediment, kidney bean sediment and pea sediment are further prepared.

At this time, the added sediment is prepared in an amount of 10 to 20 parts by weight based on 100 parts by weight of red beans.

In the shell dough preparation step (S30), the shell dough may be prepared by mixing the flour, eggs, sodium bicarbonate, sugar, and water prepared in the shell preparation step (S10).

At this time, in the skin dough manufacturing step (S30), in addition to flour, any one or a plurality of flours selected from red bean flour, rye flour, rice bran flour, almond flour, perilla flour, coconut flour, barley flour, and brown rice flour are added to Skin dough can be prepared.

In addition, in the skin dough manufacturing step (S30), beet extract, blueberry extract, gardenia extract, pomegranate extract, spinach extract, kale extract, water parsley extract, sweet pumpkin extract, black sesame extract, mulberry extract, carrot extract, red rice extract, black rice extract And it is possible to prepare a colored shell dough by further adding any one or a plurality of first extracts selected from green rice extract.

In addition, in the skin dough preparation step (S30), one or a plurality of second extracts selected from red cabbage extract, chlorella extract, broccoli extract, celery extract, and leek extract are further added to prepare skin dough in various colors. have.

In addition, the shell dough manufacturing step (S30) includes the egg separation step (S31) of separating the egg prepared in the shell preparation step (S10) into white and yolk and the egg yolk separated in the egg separation step (S31). A first mixing step (S32) of preparing a first skin dough by mixing with sodium hydrogen carbonate and a second skin dough by mixing wheat flour with the first skin dough prepared in the first mixing step (S32). A third mixing step of preparing a third skin dough by mixing the egg whites and water separated in the egg separation step (S31) with the second skin dough prepared in the second mixing step (S33) and the second mixing step (S33) ( S34) may be included.

In the egg separation step (S31), after separating the egg prepared in the shell preparation step (S10) into white and yolk, the yolk is used in the first mixing step (S31), and the white is used in the third mixing step (S22). can be used

In the first mixing step (S32), the egg yolk separated in the egg separation step (S31) may be mixed with sodium bicarbonate to prepare a first shell dough.

In the second mixing step (S33), a second skin dough may be prepared by mixing wheat flour with the first skin dough prepared in the first mixing step (S32).

In the third mixing step (S34), the second skin dough prepared in the second mixing step (S33) is mixed with the egg whites and water separated in the egg separation step (S31) to prepare a third skin dough. have.

In the sediment part preparation step (S40), the sediment part may be prepared by mixing the red beans, sugar, salt, water, starch syrup, and milk prepared in the sediment part preparation step (S20).

In addition, the sediment preparation step (S40) includes a washing step (S41) of washing the red beans prepared in the sediment preparation step (S20) with water at 60 to 70 ° C at least once (S41) and the washing step ( After S41), a boiling step of boiling the washed red beans at 80 to 100 ° C for 1 hour to 5 hours (S42) and a crushing step of mixing the boiled red beans with water and pulverizing them using a grinder after the boiling step (S42) After (S43) and the crushing step (S43), a sedimentation step (S44) of precipitating the pulverized red beans, and a discharge step (S45) of discharging the water floating on the top after the precipitation step (S44) and the discharging step (S45) ) After that, 90 to 110 parts by weight of water and 100 to 140 parts by weight of sugar prepared in the sediment part preparation step (S20) after the water removal step (S46) of removing residual water using a compressor and the water removal step (S46) part, 1 to 5 parts by weight of salt, 0.001 to 1 part by weight of starch syrup, and 0.001 to 1 part by weight of milk are mixed with a stirrer for 30 to 90 minutes to prepare a syrup (S47) and in the syrup preparation step (S47) It may include a steam cooking step (S48) of mixing the prepared syrup with the sediment drained in the draining step (S46) and cooking it with steam for 10 to 60 minutes.

The washing step (S41) is to wash the red beans prepared in the sediment part preparation step (S20) at least once using water at 60 to 70 ° C. By repeatedly washing the red beans with warm water at 60 to 70 ° C. Foreign matter adhering to the surface can be easily removed.

In the boiling step (S42), after the washing step (S41), it is preferable to boil the washed red beans at 80 to 100 ° C for 1 hour to 5 hours. Unripe and underripe problems may occur, and when boiled at over 100 ° C and for more than 5 hours, red beans may become overripe and crumble, so it is preferable to boil at a temperature and time within the above range.

In the crushing step (S43), after the boiling step (S42), the boiled red beans are mixed with cold water at 10 to 15 ° C and then crushed using a grinder for 20 to 30 minutes. You can cool boiled red beans with cold water at ℃.

In addition, in the grinding step (S43), the water temperature after 10 to 15 minutes from the start of grinding becomes 30 to 35 ° C, and the temperature of water after 20 to 25 minutes from the start of grinding becomes 25 to 28 ° C. Boiled red beans can be cooled.

In the settling step (S44), after the crushing step (S43), the pulverized red beans are precipitated so that red bean sediment (red bean sediment) is precipitated at the bottom of the water for 1 to 5 hours.

In the discharging step (S45), after the precipitation step (S44), the water floating on the top of the red bean sediment (red bean sediment) is slowly discharged for 10 to 25 minutes so that the red bean sediment (red bean sediment) is mixed with the water and does not disappear.

In the drying step (S46), the red bean sediment (red sediment) remaining after the discharging step (S45) may be transferred to a sieve to remove residual water remaining in the red bean sediment (red sediment) using a generally used compressor.

At this time, the temperature of the red bean sediment (red sediment) from which the residual water is removed is naturally cooled to a room temperature of 22 to 24 ° C.

In the syrup preparation step (S47), after the draining step (S46), 90 to 110 parts by weight of water prepared in the sediment preparation step (S20), 100 to 140 parts by weight of sugar, 1 to 5 parts by weight of salt, 0.001 starch syrup to 1 part by weight and 0.001 to 1 part by weight of milk may be mixed with a stirrer for 30 minutes to 90 minutes to prepare a syrup.

In addition, the syrup manufacturing step (S47) is 90 to 110 parts by weight of water, 100 to 140 parts by weight of sugar, 1 to 5 parts by weight of salt, 0.001 to 1 parts by weight of starch syrup, and 0.001 to 1 part by weight of milk at 28 to 32 ° C. A syrup may be prepared by putting the weight part in a stirrer and stirring for 1 hour to 3 hours to dissolve sugar, salt and starch syrup so that they are well mixed with water and milk.

In the steam cooking step (S48), the syrup prepared in the syrup manufacturing step (S47) is mixed with the red bean sediment (red sediment) removed until the remaining water in the draining step (S46) is boiled with steam for 10 to 60 minutes. Wealth can be made.

At this time, in the steam cooking step (S48), it is preferable to cook with steam for 10 to 60 minutes. If cooked for less than 10 minutes, the sediment may not be cooked properly and may become muddy. If cooked with steam for 60 minutes, overcooked It is preferable to cook for a time within the above range because it may cause a problem in that the sediment portion is separated without clumping.

In addition, the sediment preparation step (S40) may further include a refrigeration aging step (S49) of refrigerating and aging in a refrigerator at 2 to 4 ° C for 1 to 3 days after the steam cooking step (S48).

In the refrigeration aging step (S49), it is preferable to refrigerate aging in a refrigerator at 2 to 4 ° C for 1 to 3 days. In case of refrigeration aging at more than 4 ° C and for more than 3 days, a fermentation odor may occur in the sediment part, which may cause a problem in that the degree of preference decreases.

In addition, in the forming step (S50), the shell dough prepared in the shell dough manufacturing step (S30) is put into a walnut cookie molding mold, and the sediment portion and sediment portion prepared in the sediment portion manufacturing step (S40) are prepared ( Put the walnuts prepared in S20) to form a walnut cookie molding.

At this time, in the forming step (S50), in addition to the sediment part prepared in the sediment part manufacturing step (S40), any one or a plurality of additive sediments selected from chestnut sediment, sweet potato sediment, peanut sediment, pumpkin sediment, kidney bean sediment, and pea sediment A walnut cookie molded product may be formed by further adding.

In addition, in the completion step (S60), after the forming step (S50), the walnut cookie molding is heated to complete the walnut cookie.

In addition, in the completion step (S60), the walnut cookie mold is put in an oven at 170 to 180 ° C., and the walnut cookie mold is heated for 2 to 4 minutes to prepare a walnut cookie through a steaming process.

Hereinafter, the present invention will be described in more detail by way of Examples and Comparative Examples. However, the following examples are only one example for explaining a preferred embodiment of the present invention, and the present invention is not limited by the following examples.

(Example 1)

100 parts by weight of wheat flour, 200 parts by weight of eggs, 10 parts by weight of sodium bicarbonate, 50 parts by weight of sugar and 100 parts by weight of water were mixed to prepare a skin dough, 100 parts by weight of red beans, 100 parts by weight of sugar, 1 part by weight of salt, water After mixing 90 parts by weight, 1 part by weight of starch syrup, and 1 part by weight of milk to prepare a sediment part, put the shell dough into a walnut cookie mold, add 10 parts by weight of the sediment part and walnuts to make a walnut cookie molded product, and heat Thus, walnut cookies were prepared.

(Example 2)

Walnut cookies were prepared by adding 10 parts by weight of red bean powder to the same composition as in Example 1.

(Example 3)

It was prepared by adding 5 parts by weight of gardenia extract to the same composition as in Example 1.

(Example 4)

It was prepared by adding 10 parts by weight of peanut sediment to the same composition as in Example 1.

(Example 5)

It was prepared by adding 10 parts by weight of red bean powder, 5 parts by weight of gardenia extract, and 10 parts by weight of peanut sediment to the same composition as in Example 1.

(Comparative Example 1)

It was prepared by adding 5 parts by weight of walnuts, except for starch syrup and milk in the sediment part of Example 1.

(sensory test)

The walnut confectionery prepared with the compositions of Examples 1 to 5 and Comparative Example 1 was ingested by 25 females and 25 males in their 20s to 50s, and then the appearance, taste, aroma, texture and acceptability were evaluated. It was evaluated as an evaluation standard through a questionnaire, and the results are listed in Table 1 below.

5: very good

4 : good

3 : Normal

2: bad

1 : very bad

Example 1 Example 2 Example 3 Example 4 Example 5 Comparative Example 1 Exterior 4.4 4.5 4.7 4.5 4.8 3.6 taste 4.3 4.6 4.5 4.6 4.8 3.3 incense 4.2 4.6 4.4 4.6 4.7 3.1 texture 4.2 4.3 4.3 4.6 4.7 3.0 preference 4.1 4.4 4.3 4.3 4.8 3.3

As shown in Table 1, it can be seen that the walnut confectionery containing red bean paste prepared according to the present invention as a main component is generally superior to Comparative Example 1 in appearance, taste, aroma, texture and preference.

Specifically, it can be seen that Example 1 has overall higher scores in appearance, taste, aroma, texture, and acceptability as more starch syrup, milk, and walnuts are added than Comparative Example 1, and Example 2 has red beans than Example 1. As more powder was added, the taste and aroma scores were greatly improved compared to Example 1, and in Example 3, the appearance score was greatly improved as more gardenia extract was added than in Example 1. Example 4 was significantly improved than Example 1. As peanut sediment was further added, the scores of taste, aroma and texture were greatly improved. It can be seen that the score is greatly improved, and accordingly, the consumer's preference has improved the most.

The above description is merely an example of the technical idea of the present invention, and various modifications and variations can be made to those skilled in the art without departing from the essential characteristics of the present invention. Therefore, the embodiments disclosed in the present invention are not intended to limit the technical idea of the present invention, but to explain, and the scope of the technical idea of the present invention is not limited by these embodiments. The protection scope of the present invention should be construed according to the claims below, and all technical ideas within the equivalent range should be construed as being included in the scope of the present invention.

S10: Shell preparation step S20: Sediment preparation step
S30: Shell dough manufacturing step S31: Egg separation step
S32: first mixing step S33: second mixing step
S33: Third Mixing Step S40: Sediment Part Manufacturing Step
S41: washing step S42: boiling step
S43: grinding step S44: precipitation step
S45: discharge step S46: water removal step
S47: syrup manufacturing step S48: steam step
S50: molding step S60: completion step

Claims (9)

Based on 100 parts by weight of wheat flour, 200 to 300 parts by weight of eggs, 10 to 20 parts by weight of sodium bicarbonate, 50 to 100 parts by weight of sugar, and 100 to 300 parts by weight of water; and
100 to 140 parts by weight of sugar, 1 to 5 parts by weight of salt, 10 to 30 parts by weight of walnuts, 90 to 110 parts by weight of water, 0.001 to 1 part by weight of starch syrup and 0.001 to 1 part by weight of milk based on 100 parts by weight of red beans Sediments to become;
It is composed of,
the outer skin,
Any one or a plurality of flours selected from red bean flour, rye flour, rice bran flour, almond flour, perilla flour, coconut flour, barley flour, and brown rice flour;
Beet extract, blueberry extract, gardenia extract, pomegranate extract, spinach extract, kale extract, water parsley extract, sweet pumpkin extract, black sesame extract, mulberry extract, carrot extract, red rice extract, black rice extract, and green rice extract. first extract; and
Any one or a plurality of second extracts selected from red cabbage extract, chlorella extract, broccoli extract, celery extract and leek extract;
It consists of,
The first extract,
1 to 10 parts by weight is added based on 100 parts by weight of wheat flour,
The second extract,
1 to 5 parts by weight is added based on 100 parts by weight of flour,
The sediment part,
Any one or a plurality of additives selected from chestnut sediment, sweet potato sediment, peanut sediment, pumpkin sediment, kidney bean sediment and pea sediment;
Walnut confectionery containing red sediment as a main component, characterized in that composed of.
delete delete delete In the method for producing walnut confectionery containing the red sediment of claim 1 as a main component,
With respect to 100 parts by weight of wheat flour, 200 to 300 parts by weight of eggs, 10 to 20 parts by weight of sodium bicarbonate, 50 to 100 parts by weight of sugar and 100 to 300 parts by weight of water shell preparation step (S10);
100 to 140 parts by weight of sugar, 1 to 5 parts by weight of salt, 10 to 30 parts by weight of walnuts, 90 to 110 parts by weight of water, 0.001 to 1 part by weight of starch syrup and 0.001 to 1 part by weight of milk based on 100 parts by weight of red beans Sub-preparation step (S20);
A shell dough preparation step (S30) of preparing a shell dough by mixing flour, eggs, sodium bicarbonate, sugar and water prepared in the shell preparation step (S10);
A sediment part preparation step (S40) of preparing a sediment part by mixing the red beans, sugar, salt, water, starch syrup and milk prepared in the sediment part preparation step (S20);
After putting the outer skin dough prepared in the outer skin dough manufacturing step (S30) into a walnut cookie molding mold, the sediment portion prepared in the sediment portion preparation step (S40) and the walnut prepared in the sediment portion preparation step (S20) are put into the walnut cookie A molding step of molding a molding (S50); and
After the forming step (S50), a completion step (S60) of heating the walnut cookie molding to complete the walnut cookie;
It is composed of,
In the skin preparation step (S10),
Selected from beet extract, blueberry extract, gardenia extract, pomegranate extract, spinach extract, kale extract, water parsley extract, sweet pumpkin extract, black sesame extract, mulberry extract, carrot extract, red rice extract, black rice extract and green rice extract based on 100 parts by weight of wheat flour Preparing 1 to 10 parts by weight of any one or a plurality of first extracts,
Red cabbage extract, chlorella extract, broccoli extract, celery extract and leek extract further preparing any one or a plurality of second extracts selected from the method of producing walnut confectionery with red sediment as a main component.
According to claim 5,
In the skin dough manufacturing step (S30),
An egg separation step (S31) of separating the egg prepared in the shell preparation step (S10) into white and yolk;
A first mixing step (S32) of preparing a first shell dough by mixing the egg yolk separated in the egg separation step (S31) with sodium bicarbonate;
A second mixing step (S33) of preparing a second skin dough by mixing wheat flour with the first skin dough prepared in the first mixing step (S32); and
A third mixing step (S34) of preparing a third skin dough by mixing the egg whites and water separated in the egg separation step (S31) with the second skin dough prepared in the second mixing step (S33);
A method for producing walnut confectionery comprising red sediment as a main component, characterized in that it comprises a.
According to claim 5,
In the sediment part manufacturing step (S40),
A washing step (S41) of washing the red beans prepared in the sediment preparation step (S20) at least once using water at 60 to 70 °C;
After the washing step (S41), a boiling step (S42) of boiling the washed red beans at 80 to 100 ° C for 1 hour to 5 hours; and
After the boiling step (S42), a crushing step (S43) of mixing the boiled red beans with water and crushing them using a grinder;
A method for producing walnut confectionery comprising red sediment as a main component, characterized in that it comprises a.
According to claim 7,
In the sediment part manufacturing step (S40),
After the crushing step (S43), a settling step (S44) of precipitating the crushed red beans;
After the precipitation step (S44), a discharge step (S45) of discharging the water floating on the top; and
After the discharging step (S45), a water removal step (S46) of removing residual water using a compressor;
A method for producing walnut confectionery comprising red sediment as a main component, characterized in that it comprises a.
According to claim 8,
In the sediment part manufacturing step (S40),
After the water removal step (S46), 90 to 110 parts by weight of water prepared in the sediment preparation step (S20), 100 to 140 parts by weight of sugar, 1 to 5 parts by weight of salt, 0.001 to 1 part by weight of starch syrup, and 0.001 to 1 part by weight of milk A syrup preparation step (S47) of preparing a syrup by mixing 1 part by weight with a stirrer for 30 to 90 minutes; and
A steam cooking step (S48) of mixing the syrup prepared in the syrup preparation step (S47) with the sediment drained in the draining step (S46) and cooking with steam for 10 to 60 minutes;
A method for producing walnut confectionery comprising red sediment as a main component, characterized in that it comprises a.

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