KR102637005B1 - Manufacturing method of walnut cookies with excellent palatability - Google Patents
Manufacturing method of walnut cookies with excellent palatability Download PDFInfo
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- KR102637005B1 KR102637005B1 KR1020230073064A KR20230073064A KR102637005B1 KR 102637005 B1 KR102637005 B1 KR 102637005B1 KR 1020230073064 A KR1020230073064 A KR 1020230073064A KR 20230073064 A KR20230073064 A KR 20230073064A KR 102637005 B1 KR102637005 B1 KR 102637005B1
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- South Korea
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- dough
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- rice flour
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- 235000020234 walnut Nutrition 0.000 title claims abstract description 61
- 240000007049 Juglans regia Species 0.000 title claims abstract description 48
- 235000009496 Juglans regia Nutrition 0.000 title claims abstract description 48
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 32
- 235000014510 cooky Nutrition 0.000 title claims abstract description 22
- 235000019629 palatability Nutrition 0.000 title claims abstract description 10
- 238000002156 mixing Methods 0.000 claims abstract description 56
- 235000013312 flour Nutrition 0.000 claims abstract description 55
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 54
- 235000009566 rice Nutrition 0.000 claims abstract description 54
- 235000021096 natural sweeteners Nutrition 0.000 claims abstract description 21
- 235000013310 margarine Nutrition 0.000 claims abstract description 19
- 239000003264 margarine Substances 0.000 claims abstract description 19
- 239000000654 additive Substances 0.000 claims abstract description 18
- 230000000996 additive effect Effects 0.000 claims abstract description 18
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- 235000011453 Vigna umbellata Nutrition 0.000 claims abstract description 14
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- 235000012141 vanillin Nutrition 0.000 claims abstract description 13
- FGQOOHJZONJGDT-UHFFFAOYSA-N vanillin Natural products COC1=CC(O)=CC(C=O)=C1 FGQOOHJZONJGDT-UHFFFAOYSA-N 0.000 claims abstract description 13
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- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 claims abstract description 10
- 235000021307 Triticum Nutrition 0.000 claims abstract description 10
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- 235000019991 rice wine Nutrition 0.000 claims abstract description 10
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- 239000000203 mixture Substances 0.000 claims description 15
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- 238000010438 heat treatment Methods 0.000 claims description 11
- LKDRXBCSQODPBY-JDJSBBGDSA-N D-allulose Chemical compound OCC1(O)OC[C@@H](O)[C@@H](O)[C@H]1O LKDRXBCSQODPBY-JDJSBBGDSA-N 0.000 claims description 5
- 240000009088 Fragaria x ananassa Species 0.000 claims description 4
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- 235000021019 cranberries Nutrition 0.000 claims description 4
- 235000021013 raspberries Nutrition 0.000 claims description 4
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- 235000011888 snacks Nutrition 0.000 abstract description 25
- 235000000346 sugar Nutrition 0.000 abstract description 14
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- 239000000843 powder Substances 0.000 description 8
- 238000002360 preparation method Methods 0.000 description 7
- 244000078534 Vaccinium myrtillus Species 0.000 description 6
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- 239000002245 particle Substances 0.000 description 5
- 229930006000 Sucrose Natural products 0.000 description 4
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 4
- 239000004615 ingredient Substances 0.000 description 4
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- 240000001890 Ribes hudsonianum Species 0.000 description 3
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- 235000001466 Ribes nigrum Nutrition 0.000 description 3
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- 235000017537 Vaccinium myrtillus Nutrition 0.000 description 3
- 235000021014 blueberries Nutrition 0.000 description 3
- 230000000052 comparative effect Effects 0.000 description 3
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- 230000007423 decrease Effects 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 229930091371 Fructose Natural products 0.000 description 2
- 239000005715 Fructose Substances 0.000 description 2
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 2
- 208000008589 Obesity Diseases 0.000 description 2
- 244000046052 Phaseolus vulgaris Species 0.000 description 2
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 2
- 244000228451 Stevia rebaudiana Species 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
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- HELXLJCILKEWJH-NCGAPWICSA-N rebaudioside A Chemical compound O([C@H]1[C@H](O)[C@@H](CO)O[C@H]([C@@H]1O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O HELXLJCILKEWJH-NCGAPWICSA-N 0.000 description 2
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 description 1
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 206010013911 Dysgeusia Diseases 0.000 description 1
- 235000005135 Micromeria juliana Nutrition 0.000 description 1
- 240000002114 Satureja hortensis Species 0.000 description 1
- 235000007315 Satureja hortensis Nutrition 0.000 description 1
- 235000009499 Vanilla fragrans Nutrition 0.000 description 1
- 244000263375 Vanilla tahitensis Species 0.000 description 1
- 235000012036 Vanilla tahitensis Nutrition 0.000 description 1
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- OENHQHLEOONYIE-UKMVMLAPSA-N all-trans beta-carotene Natural products CC=1CCCC(C)(C)C=1/C=C/C(/C)=C/C=C/C(/C)=C/C=C/C=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C OENHQHLEOONYIE-UKMVMLAPSA-N 0.000 description 1
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000019568 aromas Nutrition 0.000 description 1
- 150000003934 aromatic aldehydes Chemical class 0.000 description 1
- 235000013734 beta-carotene Nutrition 0.000 description 1
- TUPZEYHYWIEDIH-WAIFQNFQSA-N beta-carotene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CCCC1(C)C)C=CC=C(/C)C=CC2=CCCCC2(C)C TUPZEYHYWIEDIH-WAIFQNFQSA-N 0.000 description 1
- 239000011648 beta-carotene Substances 0.000 description 1
- 229960002747 betacarotene Drugs 0.000 description 1
- 210000004204 blood vessel Anatomy 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 230000002542 deteriorative effect Effects 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 239000010419 fine particle Substances 0.000 description 1
- 230000007407 health benefit Effects 0.000 description 1
- 208000019622 heart disease Diseases 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 239000000787 lecithin Substances 0.000 description 1
- 229940067606 lecithin Drugs 0.000 description 1
- 235000010445 lecithin Nutrition 0.000 description 1
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- 235000021122 unsaturated fatty acids Nutrition 0.000 description 1
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 1
- 239000008371 vanilla flavor Substances 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
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- 239000011718 vitamin C Substances 0.000 description 1
- 229940045997 vitamin a Drugs 0.000 description 1
- OENHQHLEOONYIE-JLTXGRSLSA-N β-Carotene Chemical compound CC=1CCCC(C)(C)C=1\C=C\C(\C)=C\C=C\C(\C)=C\C=C\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C OENHQHLEOONYIE-JLTXGRSLSA-N 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21B—BAKERS' OVENS; MACHINES OR EQUIPMENT FOR BAKING
- A21B3/00—Parts or accessories of ovens
- A21B3/13—Baking-tins; Baking forms
- A21B3/133—Baking-tins; Baking forms for making bread
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/80—Pastry not otherwise provided for elsewhere, e.g. cakes, biscuits or cookies
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/0002—Processes of manufacture not relating to composition and compounding ingredients
- A23G3/0004—Processes specially adapted for manufacture or treatment of sweetmeats or confectionery
- A23G3/0006—Manufacture or treatment of liquids, pastes, creams, granules, shred or powder
- A23G3/001—Mixing, kneading processes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/0002—Processes of manufacture not relating to composition and compounding ingredients
- A23G3/0004—Processes specially adapted for manufacture or treatment of sweetmeats or confectionery
- A23G3/0019—Shaping of liquid, paste, powder; Manufacture of moulded articles, e.g. modelling, moulding, calendering
- A23G3/0025—Processes in which the material is shaped at least partially in a mould in the hollows of a surface, a drum, an endless band, or by a drop-by-drop casting or dispensing of the material on a surface, e.g. injection moulding, transfer moulding
- A23G3/0031—Moulds processing
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/198—Dry unshaped finely divided cereal products, not provided for in groups A23L7/117 - A23L7/196 and A23L29/00, e.g. meal, flour, powder, dried cereal creams or extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/24—Heat, thermal treatment
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Botany (AREA)
- Inorganic Chemistry (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Confectionery (AREA)
Abstract
본 발명은 기호도가 우수한 호두과자의 제조방법에 관한 것으로, 더욱 상세하게는 정제수, 소맥분, 천연감미료, 계란, 소다, 바닐린, 소금, 우유 및 청주를 혼합하여 반죽을 제조하는 반죽제조단계, 상기 반죽제조단계를 통해 제조된 반죽에 쌀가루를 혼합하는 쌀가루혼합단계, 상기 쌀가루혼합단계를 통해 쌀가루가 혼합된 반죽에 녹인 버터와 마가린을 혼합하는 첨가제혼합단계 및 상기 첨가제혼합단계를 통해 버터와 마가린이 혼합된 반죽을 금형에 투입하고 팥앙금과 호두를 개재한 후에 가열하는 굽기단계로 이루어진다.
상기의 과정을 통해 제조되는 호두과자는 맛, 향 및 식감 등과 같은 기호도가 우수할 뿐만 아니라, 설탕 대신 천연감미료가 사용되어 당성분의 함량이 낮기 때문에 취식자의 건강을 증진시키는 효과를 나타낸다.The present invention relates to a method for producing walnut cookies with excellent palatability, and more specifically, to a dough manufacturing step of mixing purified water, wheat flour, natural sweetener, eggs, soda, vanillin, salt, milk and rice wine to prepare dough, the dough A rice flour mixing step of mixing rice flour into the dough prepared through the manufacturing step, an additive mixing step of mixing melted butter and margarine into the dough mixed with rice flour through the rice flour mixing step, and mixing butter and margarine through the additive mixing step. It consists of a baking step in which the prepared dough is put into a mold, red bean paste and walnuts are added, and then heated.
Walnut snacks manufactured through the above process not only have excellent taste, aroma, and texture, but also have a low sugar content due to the use of natural sweeteners instead of sugar, thereby improving the health of eaters.
Description
본 발명은 기호도가 우수한 호두과자의 제조방법에 관한 것으로, 더욱 상세하게는 맛, 향 및 식감 등과 같은 기호도가 우수할 뿐만 아니라, 설탕 대신 천연감미료가 사용되어 당성분의 함량이 낮기 때문에 취식자의 건강을 증진시키는 효과를 나타내는 호두과자의 제조방법에 관한 것이다.The present invention relates to a method of manufacturing walnut snacks with excellent palatability. More specifically, the present invention relates to a method of manufacturing walnut snacks with excellent palatability, and more specifically, not only with excellent palatability such as taste, aroma, and texture, but also with low sugar content due to the use of natural sweeteners instead of sugar, which is good for the health of eaters. It relates to a method of manufacturing walnut snacks that has the effect of enhancing .
일반적으로 호두과자는 팥앙금을 내용물로 갖는 빵류에 속하는 것으로, 일반적으로 밀가루, 설탕, 계란, 베이킹파우더 및 물을 혼합하여 호두과자 중량의 60% 정도를 차지하는 피를 형성하는 반죽을 제조한 후에, 팥, 설탕 및 적당량의 물로 이루어진 팥앙금과 호두를 혼합하여 내용물을 제조한 후에 성형틀에 투입하고 가열하는 과정을 통해 제조된다.In general, walnut cookies belong to a type of bread that contains red bean paste. Generally, flour, sugar, eggs, baking powder, and water are mixed to produce a dough that forms a skin that accounts for about 60% of the weight of the walnut cookie, and then the red bean paste is added. It is manufactured by mixing red bean paste made of sugar and an appropriate amount of water with walnuts to prepare the contents, then putting it into a mold and heating it.
상기의 과정을 통해 제조되는 호두과자는 예로부터 천안지역의 특산물로서, 남녀노소를 가리지 않고 일반인 대다수에게 알려져 있으며, 특히 여행객들에게는 해당지역을 지나는 경우, 대개 한 번씩 생각할 정도로 많은 사랑을 받는 간식거리다.Walnut snacks manufactured through the above process have been a specialty of the Cheonan region since ancient times, and are known to the majority of the general public regardless of age or gender. In particular, it is a snack so loved by travelers that they usually think about it at least once when passing through the region. .
호두에는 오메가-3와 같은 불포화지방산이 함유되어 있어 호두를 섭취함으로써 혈관벽을 보호하고 심장박동을 조절하는 등의 기능으로 심장질환이 예방되는 효과를 나타내며, 호두에 함유되어 있는 레시틴 역시 기억력 증진에 도움을 주는 효과가 있어 수험생들이 필수로 섭취해야 하는 음식으로 각광받고 있다.Walnuts contain unsaturated fatty acids such as omega-3, so consuming them has the effect of preventing heart disease by protecting blood vessel walls and regulating heart rate. The lecithin contained in walnuts also helps improve memory. It is gaining attention as a food that test takers must consume because it has the effect of giving health benefits.
그러나, 종래의 호두과자는 제조과정에서 밀가루의 함량이 지나치게 높아 제조 후에 일정시간이 경과하면 식감이 지나치게 저하되며, 백설탕과 같은 당성분의 함량이 지나치게 높아 비만을 유발할 수 있는 문제점이 있었다.However, conventional walnut cookies have problems such as excessively high flour content during the manufacturing process, which leads to excessive decrease in texture after a certain period of time, and excessively high sugar content such as white sugar, which can cause obesity.
또한, 종래에 호두과자는 앙금으로 사용되는 팥 성분과 미량 함유되는 호두 외에는 특별히 기능성을 나타내는 성분이 함유되지 않고, 최근 다양한 맛과 향을 요구하는 소비자들의 기호도가 부합하지 못하는 문제점이 있었다.In addition, conventional walnut snacks do not contain any particularly functional ingredients other than red bean ingredients used as sediment and walnuts contained in trace amounts, and have recently had a problem in that they do not meet the preferences of consumers who demand various tastes and aromas.
본 발명의 목적은 맛, 향 및 식감 등과 같은 기호도가 우수할 뿐만 아니라, 설탕 대신 천연감미료가 사용되어 당성분의 함량이 낮기 때문에 취식자의 건강을 증진시키는 효과를 나타내는 기호도가 우수한 두과자의 제조방법을 제공하는 것이다.The object of the present invention is a method for producing bean confectionery with excellent preference such as taste, aroma, and texture, and which has the effect of improving the health of eaters due to the low sugar content due to the use of natural sweeteners instead of sugar. is to provide.
본 발명의 목적은 정제수, 소맥분, 천연감미료, 계란, 소다, 바닐린, 소금, 우유 및 청주를 혼합하여 반죽을 제조하는 반죽제조단계, 상기 반죽제조단계를 통해 제조된 반죽에 쌀가루를 혼합하는 쌀가루혼합단계, 상기 쌀가루혼합단계를 통해 쌀가루가 혼합된 반죽에 녹인 버터와 마가린을 혼합하는 첨가제혼합단계 및 상기 첨가제혼합단계를 통해 버터와 마가린이 혼합된 반죽을 금형에 투입하고 팥앙금과 호두를 개재한 후에 가열하는 굽기단계로 이루어지는 것을 특징으로 하는 기호도가 우수한 호두과자의 제조방법을 제공함에 의해 달성된다.The purpose of the present invention is a dough manufacturing step of preparing dough by mixing purified water, wheat flour, natural sweetener, eggs, soda, vanillin, salt, milk and rice wine, and rice flour mixing of mixing rice flour with the dough prepared through the dough manufacturing step. Step, an additive mixing step of mixing melted butter and margarine into the dough mixed with rice flour through the rice flour mixing step, and putting the dough mixed with butter and margarine through the additive mixing step into a mold and inserting red bean paste and walnuts. This is achieved by providing a method for manufacturing walnut cookies with excellent palatability, which consists of a heating baking step.
본 발명의 바람직한 특징에 따르면, 상기 첨가제혼합단계와 상기 굽기단계 사이에는 상기 첨가제혼합단계를 통해 제조된 반죽을 3 내지 5℃의 저온에서 10 내지 15시간 동안 저온숙성한 후에 20 내지 22℃의 온도에서 40 내지 60분 동안 휴지하는 반죽숙성단계가 더 진행되는 것으로 한다.According to a preferred feature of the present invention, between the additive mixing step and the baking step, the dough prepared through the additive mixing step is aged at a low temperature of 3 to 5 ℃ for 10 to 15 hours, and then aged at a temperature of 20 to 22 ℃. The dough ripening step of resting for 40 to 60 minutes is further performed.
본 발명의 더 바람직한 특징에 따르면, 상기 반죽제조단계는 정제수 100 중량부에 소맥분 150 내지 250 중량부, 천연감미료 10 내지 30 중량부, 계란 40 내지 60 중량부, 소다 5 내지 10 중량부, 바닐린 10 내지 20 중량부, 소금 2 내지 4 중량부, 우유 50 내지 100 중량부 및 청주 10 내지 30 중량부를 혼합하여 이루어지는 것으로 한다.According to a more preferred feature of the present invention, the dough manufacturing step includes 100 parts by weight of purified water, 150 to 250 parts by weight of wheat flour, 10 to 30 parts by weight of natural sweetener, 40 to 60 parts by weight of eggs, 5 to 10 parts by weight of soda, and 10 parts by weight of vanillin. It is made by mixing 20 to 20 parts by weight of salt, 2 to 4 parts by weight of salt, 50 to 100 parts by weight of milk, and 10 to 30 parts by weight of rice wine.
본 발명의 더욱 바람직한 특징에 따르면, 상기 천연감미료는 결정과당, 스테비아 및 알룰로스로 이루어진 그룹에서 선택된 하나 이상으로 이루어지는 것으로 한다.According to a more preferred feature of the present invention, the natural sweetener is composed of one or more selected from the group consisting of fructose, stevia, and allulose.
본 발명의 더욱 더 바람직한 특징에 따르면, 상기 쌀가루혼합단계는 상기 반죽제조단계를 통해 제조된 반죽 100 중량부에 쌀가루 50 내지 70 중량부를 혼합하여 이루어지는 것으로 한다.According to an even more preferred feature of the present invention, the rice flour mixing step is performed by mixing 50 to 70 parts by weight of rice flour with 100 parts by weight of the dough prepared through the dough manufacturing step.
본 발명의 더욱 더 바람직한 특징에 따르면, 상기 쌀가루혼합단계에서는 상기 반죽 100 중량부 대비 찹쌀가루 30 내지 50 중량부 및 베리류 혼합물 10 내지 20 중량부가 더 함유되는 것으로 한다.According to an even more preferred feature of the present invention, in the rice flour mixing step, 30 to 50 parts by weight of glutinous rice flour and 10 to 20 parts by weight of berry mixture are further contained based on 100 parts by weight of the dough.
본 발명의 더욱 더 바람직한 특징에 따르면, 상기 베리류 혼합물은 블루베리, 스트로베리, 크랜베리, 라즈베리, 아사이베리, 블랙베리, 블랙커런트, 아로니아, 오디 및 복분자로 이루어진 그룹에서 선택된 둘 이상으로 이루어지는 것으로 한다.According to an even more preferred feature of the present invention, the berry mixture is composed of two or more selected from the group consisting of blueberries, strawberries, cranberries, raspberries, acai berries, blackberries, blackcurrants, aronia, mulberries, and bokbunja. .
본 발명의 더욱 더 바람직한 특징에 따르면, 상기 가열은 180 내지 200℃의 온도에서 4 내지 6분 동안 이루어지는 것으로 한다.According to an even more preferred feature of the present invention, the heating is performed at a temperature of 180 to 200° C. for 4 to 6 minutes.
본 발명에 따른 기호도가 우수한 호두과자의 제조방법은 맛, 향 및 식감 등과 같은 기호도가 우수할 뿐만 아니라, 설탕 대신 천연감미료가 사용되어 당성분의 함량이 낮기 때문에 취식자의 건강을 증진시키는 효과를 나타내는 호두과자를 제공하는 탁월한 효과를 나타낸다.The method for producing walnut snacks with excellent preference according to the present invention not only has excellent preference such as taste, aroma, and texture, but also has a low sugar content due to the use of natural sweeteners instead of sugar, which has the effect of improving the health of eaters. It has an excellent effect in providing walnut snacks.
도 1은 본 발명의 일 실시예에 따른 기호도가 우수한 호두과자의 제조방법을 나타낸 순서도이다.
도 2는 본 발명의 다른 실시예에 따른 기호도가 우수한 호두과자의 제조방법을 나타낸 순서도이다.Figure 1 is a flowchart showing a method of manufacturing walnut cookies with excellent preference according to an embodiment of the present invention.
Figure 2 is a flowchart showing a method of manufacturing walnut cookies with excellent preference according to another embodiment of the present invention.
이하에는, 본 발명의 바람직한 실시예와 각 성분의 물성을 상세하게 설명하되, 이는 본 발명이 속하는 기술분야에서 통상의 지식을 가진 자가 발명을 용이하게 실시할 수 있을 정도로 상세하게 설명하기 위한 것이지, 이로 인해 본 발명의 기술적인 사상 및 범주가 한정되는 것을 의미하지는 않는다.Below, preferred embodiments of the present invention and the physical properties of each component are described in detail, but are intended to be described in detail so that those skilled in the art can easily practice the invention. This does not mean that the technical idea and scope of the present invention are limited.
본 발명에 따른 기호도가 우수한 호두과자의 제조방법은 정제수, 소맥분, 천연감미료, 계란, 소다, 바닐린, 소금, 우유 및 청주를 혼합하여 반죽을 제조하는 반죽제조단계(S101), 상기 반죽제조단계(S101)를 통해 제조된 반죽에 쌀가루를 혼합하는 쌀가루혼합단계(S103), 상기 쌀가루혼합단계(S103)를 통해 쌀가루가 혼합된 반죽에 녹인 버터와 마가린을 혼합하는 첨가제혼합단계(S105) 및 상기 첨가제혼합단계(S105)를 통해 버터와 마가린이 혼합된 반죽을 금형에 투입하고 팥앙금과 호두를 개재한 후에 가열하는 굽기단계(S107)로 이루어진다.The method for producing walnut cookies with excellent preference according to the present invention includes the dough manufacturing step (S101) of preparing dough by mixing purified water, wheat flour, natural sweetener, eggs, soda, vanillin, salt, milk, and rice wine, and the dough manufacturing step ( A rice flour mixing step (S103) of mixing rice flour with the dough prepared through S101), an additive mixing step (S105) of mixing melted butter and margarine with the dough mixed with rice flour through the rice flour mixing step (S103), and the additive Through the mixing step (S105), the dough mixed with butter and margarine is put into the mold, red bean paste and walnuts are inserted, and then the baking step (S107) is performed.
상기 반죽제조단계(S101)는 정제수, 소맥분, 천연감미료, 계란, 소다, 바닐린, 소금, 우유 및 청주를 혼합하여 반죽을 제조하는 단계로, 정제수 100 중량부에 소맥분 150 내지 250 중량부, 천연감미료 10 내지 30 중량부, 계란 40 내지 60 중량부, 소다 5 내지 10 중량부, 바닐린 10 내지 20 중량부, 소금 2 내지 4 중량부, 우유 50 내지 100 중량부 및 청주 10 내지 30 중량부를 혼합하여 이루어지는 것이 바람직하다.The dough manufacturing step (S101) is a step of preparing dough by mixing purified water, wheat flour, natural sweetener, eggs, soda, vanillin, salt, milk and rice wine, and 150 to 250 parts by weight of wheat flour and natural sweetener per 100 parts by weight of purified water. 10 to 30 parts by weight, 40 to 60 parts by weight of eggs, 5 to 10 parts by weight of soda, 10 to 20 parts by weight of vanillin, 2 to 4 parts by weight of salt, 50 to 100 parts by weight of milk, and 10 to 30 parts by weight of rice wine. It is desirable.
이때, 상기 천연감미료는 결정과당, 스테비아 및 알룰로스로 이루어진 그룹에서 선택된 하나 이상으로 이루어지는 것이 바람직한데, 상기의 성분으로 이루어지는 천연감미료는 백설탕에 비해 단맛은 수배 내지 수십배 높으면서도 당성분의 함량이 낮아 취식자의 건강을 증진시키며, 비만의 발생가능성을 낮추는 효과를 나타낸다.At this time, the natural sweetener is preferably composed of one or more selected from the group consisting of crystalline fructose, stevia, and allulose. The natural sweetener composed of the above components has a sweetness several to dozens of times higher than white sugar, but has a low sugar content. It improves the health of eaters and reduces the likelihood of obesity.
상기 천연감미료의 함량이 10 중량부 미만이면 상기의 효과가 미미하며, 상기 천연감미료의 함량이 30 중량부를 초과하게 되면 호두과자의 단맛이 지나치게 증가하여 기호도가 오히려 저하될 수 있기 때문에 바람직하지 못하다.If the content of the natural sweetener is less than 10 parts by weight, the effect is minimal, and if the content of the natural sweetener exceeds 30 parts by weight, the sweetness of the walnut cookie may increase excessively, which may reduce the preference, which is undesirable.
또한, 상기 바닐린(vanillin)은 10 내지 20 중량부가 함유되며 바닐라 콩에서 추출한 바닐라 향이 나는 방향족 알데하이드로 승화성이 있는 무색의 결정성 고체인데, 그 자체로는 단맛이 나지 않지만 식품에 단맛을 더해주는 효과를 나타내어 호두과자가 우수한 향과 단맛을 나타낼 수 있도록 하는 역할을 하는데, 상기 바닐린의 함량이 10 중량부 미만이면 상기의 효과가 미미하며, 상기 바닐린의 함량이 20 중량부를 초과하게 되면 상기의 효과는 크게 향상되지 않으면서 호두과자에 바닐라향이 지나치게 증가하여 기호도가 오히려 저하될 수 있기 때문에 바람직하지 못하다.In addition, vanillin contains 10 to 20 parts by weight and is a colorless crystalline solid that sublimes into a vanilla-flavored aromatic aldehyde extracted from vanilla beans. Although it does not taste sweet in itself, it has the effect of adding sweetness to foods. It plays a role in allowing walnut cookies to exhibit excellent aroma and sweetness. If the vanillin content is less than 10 parts by weight, the effect is insignificant, and if the vanillin content exceeds 20 parts by weight, the effect is This is undesirable because the vanilla flavor in walnut cookies may increase excessively without significant improvement, which may reduce preference.
또한, 상기 청주는 10 내지 30 중량부가 함유되며, 상기의 성분으로 이루어지는 반죽에 각종 잡내를 제거하여 호두과자의 기호도를 향상시키는 역할을 하는데, 상기 청주의 함량이 10 중량부 미만이면 상기의 효과가 미미하며, 상기 청주의 함량이 30 중량부를 초과하게 되면 상기의 효과는 크게 향상되지 않으면서 호두과자에 청주향이 지나치게 증가하여 기호도가 저하될 수 있기 때문에 바람직하지 못하다.In addition, the Cheongju contains 10 to 30 parts by weight, and serves to improve the preference of walnut cookies by removing various odors from the dough made of the above ingredients. If the Cheongju content is less than 10 parts by weight, the above effect is not achieved. It is insignificant, and if the content of Cheongju exceeds 30 parts by weight, the above effect is not significantly improved, but the Cheongju flavor increases excessively in the walnut snack, which is not desirable because the preference may be reduced.
상기 쌀가루혼합단계(S103)는 상기 반죽제조단계(S101)를 통해 제조된 반죽에 쌀가루를 혼합하는 단계로, 상기 반죽제조단계(S101)를 통해 제조된 반죽 100 중량부에 쌀가루 50 내지 70 중량부를 혼합하여 이루어지는 것이 바람직하다.The rice flour mixing step (S103) is a step of mixing rice flour with the dough prepared through the dough manufacturing step (S101), and 50 to 70 parts by weight of rice flour is added to 100 parts by weight of the dough prepared through the dough manufacturing step (S101). It is preferable to mix them.
이때, 상기 쌀가루는 쌀을 제분기 등을 이용하여 180 내지 220메시(mesh)의 입도로 분쇄하여 분말화한 후에, 30 내지 60분 동안 50 내지 70℃의 열을 가하는 과정을 거친 것을 사용하는 것이 바람직한데, 상기와 같은 과정을 통해 제조된 쌀가루는 상기 반죽제조단계를 통해 제조된 반죽에 고르게 분산혼합될 뿐만 아니라, 쌀가루에 함유된 각종 영양성분이 풍부하게 함유되며, 일반적인 쌀가루가 함유되었을 때 발생할 수 있는 호두과자의 팽화감소나 표면균열의 발생을 현저하게 감소시킬 수 있다.At this time, the rice powder is used by grinding rice to a particle size of 180 to 220 mesh using a mill, etc., powdering it, and then applying heat at 50 to 70°C for 30 to 60 minutes. Preferably, the rice flour manufactured through the above process is not only evenly dispersed and mixed into the dough prepared through the dough manufacturing step, but is also rich in various nutrients contained in rice flour, and is rich in various nutrients contained in rice flour, which may not occur when ordinary rice flour is contained. It can significantly reduce the swelling of walnut cookies and the occurrence of surface cracks.
상기 쌀가루의 입도가 180메시 미만일 경우 입자가 거칠어 반죽의 경도가 높아지고 호두과자 제조시 팽화가 저하되며, 220메시를 초과할 경우 입자가 너무 미세하여 쌀가루의 식감을 느낄 수 없으며 미세입자를 제조하는 과정에서 지나치게 높은 비용이 발생되기 때문에 바람직하지 못하다.If the particle size of the rice powder is less than 180 mesh, the particles are coarse, which increases the hardness of the dough and reduces puffing during the production of walnut cookies. If it exceeds 220 mesh, the particles are so fine that the texture of rice powder cannot be felt, and the process of producing fine particles This is undesirable because excessively high costs are incurred.
상기와 같이 쌀을 호화시키지 않고 생쌀을 분말화하여 사용하게 되면, 호화시킨 쌀가루를 사용하는 경우에 발생하는 밀가루와 같이 원활히 부풀어오르지 않 는 현상을 개선할 수 있다.If raw rice is powdered and used without gelatinizing the rice as described above, the phenomenon of the rice flour not rising smoothly, which occurs when using gelatinized rice powder, can be improved.
또한, 상기 쌀가루혼합단계(S103)에서는 상기 반죽 100 중량부 대비 찹쌀가루 30 내지 50 중량부 및 베리류 혼합물 10 내지 20 중량부가 더 함유될 수도 있다.Additionally, in the rice flour mixing step (S103), 30 to 50 parts by weight of glutinous rice flour and 10 to 20 parts by weight of berry mixture may be additionally contained based on 100 parts by weight of the dough.
상기 찹쌀가루는 호두과자의 식감을 향상시킬 뿐만 아니라, 호두과자가 제조후 식감이 지나치게 저하되는 것을 억제하는 효과를 나타내는데, 상기 찹쌀가루의 함량이 30 중량부 미만이면 상기의 효과가 미미하며, 상기 찹쌀가루의 함량이 50 중량부를 초과하게 되면 상기의 효과는 크게 향상되지 않으면서 제조비용을 지나치게 증가시킬 수 있기 때문에 바람직하지 못하다.The glutinous rice powder not only improves the texture of the walnut confectionery, but also has the effect of suppressing the texture of the walnut confectionery from excessively deteriorating after manufacturing. If the content of the glutinous rice powder is less than 30 parts by weight, the above effect is minimal. If the content of glutinous rice powder exceeds 50 parts by weight, it is undesirable because the above effects may not be significantly improved and manufacturing costs may be excessively increased.
또한, 상기 베리류 혼합물은 블루베리, 스트로베리, 크랜베리, 라즈베리, 아사이베리, 블랙베리, 블랙커런트, 아로니아, 오디 및 복분자로 이루어진 그룹에서 선택된 둘 이상으로 이루어지는데, 상기의 성분으로 이루어지는 베리류 혼합물은 특유의 맛과 향으로 인해 호두과자의 기호도를 향상시킬 뿐만 아니라, 베리류에 함유된 베타카로틴과 비타민 A 및 비타민 C등의 함량이 높아 눈건강을 개선할 뿐만 아니라, 우수한 항산화효과를 나타내는 호두과자를 제공하는 효과를 나타낸다.In addition, the berry mixture consists of two or more selected from the group consisting of blueberries, strawberries, cranberries, raspberries, acai berries, blackberries, blackcurrants, aronia, mulberries, and bokbunja, and the berry mixture consisting of the above ingredients Not only does the unique taste and aroma improve the preference for walnut snacks, but the high content of beta-carotene, vitamin A, and vitamin C contained in berries not only improves eye health, but also shows excellent antioxidant effects. Indicates the effect provided.
상기 베리류 혼합물의 함량이 10 중량부 미만이면 상기의 효과가 미미하며, 상기 베리류 혼합물의 함량이 20 중량부를 초과하게 되면 상기의 효과는 크게 향상되지 않으면서 베리류 특유의 신맛으로 인해 호두과자의 기호도가 저하될 수 있기 때문에 바람직하지 못하다.If the content of the berry mixture is less than 10 parts by weight, the effect is minimal, and if the content of the berry mixture exceeds 20 parts by weight, the effect is not significantly improved, and the preference of walnut snacks decreases due to the unique sour taste of berries. This is undesirable because it may deteriorate.
상기 첨가제혼합단계(S105)는 상기 쌀가루혼합단계(S103)를 통해 쌀가루가 혼합된 반죽에 녹인 버터와 마가린을 혼합하는 단계로, 상기 쌀가루혼합단계(S103)를 통해 쌀가루가 혼합된 반죽 100 중량부에 녹인 버터 1 내지 3 중량부 및 마가린 0.5 내지 2 중량부를 혼합하여 이루어지는 것이 바람직하다.The additive mixing step (S105) is a step of mixing melted butter and margarine with the dough mixed with rice flour through the rice flour mixing step (S103). 100 parts by weight of the dough mixed with rice flour through the rice flour mixing step (S103) It is preferably made by mixing 1 to 3 parts by weight of melted butter and 0.5 to 2 parts by weight of margarine.
상기와 같이 반죽에 버터와 마가린이 혼합되면, 호두과자의 고소한 맛과 향이 증가될 뿐만 아니라, 상기 굽기단계(S107)에서 반죽이 금형에 잘 달라붙지 않고, 굽기단계(S107)가 완료된 후에는 외관품질이 우수한 호두과자를 제공할 수 있다.When butter and margarine are mixed in the dough as described above, not only does the savory taste and aroma of the walnut snack increase, but the dough does not stick well to the mold in the baking step (S107), and the appearance after the baking step (S107) is completed. We can provide high quality walnut snacks.
상기 굽기단계(S107)는 상기 첨가제혼합단계(S105)를 통해 버터와 마가린이 혼합된 반죽을 금형에 투입하고 팥앙금과 호두를 개재한 후에 가열하는 단계로, 상기 첨가제혼합단계(S105)를 통해 버터와 마가린이 혼합된 반죽 100 중량부를 금형에 투입하고 팥앙금 60 내지 80 중량부 및 호두 5 내지 10 중량부를 개재한 후에 180 내지 200℃의 온도에서 4 내지 6분 동안 가열하는 과정으로 이루어지는 것이 바람직하다.The baking step (S107) is a step of putting the dough mixed with butter and margarine into a mold through the additive mixing step (S105) and heating it after inserting red bean paste and walnuts. Through the additive mixing step (S105), the butter and margarine are mixed. It is preferable to put 100 parts by weight of the dough mixed with margarine into a mold, add 60 to 80 parts by weight of red bean paste and 5 to 10 parts by weight of walnuts, and then heat at a temperature of 180 to 200°C for 4 to 6 minutes.
이때, 상기 팥앙금은 백설탕 대신 상기에 기재된 천연감미료가 함유되어 제조된 것을 사용하는 것이 바람직하다.At this time, it is preferable to use the red bean paste containing the natural sweetener described above instead of white sugar.
또한, 상기 굽기단계(S107)에서 가열의 온도가 180℃ 미만이거나 가열시간이 4분 미만이면 호두과자가 속까지 제대로 익혀지지 못할 뿐만 아니라, 표면에 바삭한 식감이 지나치게 저하되어 기호도가 저하될 수 있으며, 상기 굽기단계(S107)에서 가열의 온도가 200℃를 초과하거나 가열시간이 6분을 초과하게 되면 호두과자가 지나치게 탄화되어 기호도가 저하되기 때문에 바람직하지 못하다.In addition, in the baking step (S107), if the heating temperature is less than 180°C or the heating time is less than 4 minutes, not only will the walnut cookie not be cooked properly to the inside, but the crispy texture on the surface may be excessively reduced, which may reduce preference. , If the heating temperature exceeds 200°C or the heating time exceeds 6 minutes in the baking step (S107), it is undesirable because the walnut cookies are excessively carbonized and the preference decreases.
또한, 상기 첨가제혼합단계(S105)와 상기 굽기단계(S107) 사이에는 상기 첨가제혼합단계(S105)를 통해 제조된 반죽을 3 내지 5℃의 저온에서 10 내지 15시간 동안 저온숙성한 후에 20 내지 22℃의 온도에서 40 내지 60분 동안 휴지하는 반죽숙성단계(S106)가 더 진행될 수도 있는데, 상기의 과정으로 이루어지는 반죽숙성단계(S106)가 더 진행되면 쫄긴한 식감과 풍미가 더욱 향상된 호두과자가 제공된다.In addition, between the additive mixing step (S105) and the baking step (S107), the dough prepared through the additive mixing step (S105) is aged at a low temperature of 3 to 5 ° C. for 10 to 15 hours and then aged for 20 to 22 hours. The dough ripening step (S106) of resting for 40 to 60 minutes at a temperature of ℃ may be further performed. If the dough ripening step (S106) consisting of the above process is further progressed, walnut cookies with a chewy texture and improved flavor are provided. do.
이하에서는, 본 발명에 따른 기호도가 우수한 호두과자의 제조방법 및 그 제조방법으로 제조된 호두과자의 물성을 실시예를 들어 설명하기로 한다.Hereinafter, the method for producing walnut cookies with excellent preference according to the present invention and the physical properties of the walnut cookies produced by the method will be described using examples.
<제조예 1> 쌀가루의 제조<Preparation Example 1> Preparation of rice flour
쌀을 제분기를 이용하여 200메시의 입도로 분쇄한 후에, 45분 동안 60℃의 온도로 가열하여 쌀가루를 제조하였다.Rice was ground to a particle size of 200 mesh using a mill, and then heated to a temperature of 60°C for 45 minutes to prepare rice flour.
<제조예 2> 베리류 혼합물의 제조<Preparation Example 2> Preparation of berry mixture
블루베리, 스트로베리, 크랜베리, 라즈베리, 아사이베리, 블랙베리 및 블랙커런트를 1:1:1:1:1:1:1의 중량부로 혼합한 후에 60℃의 열풍으로 36시간 동안 건조한 후에 분쇄하여 베리류 혼합물을 제조하였다.Blueberries, strawberries, cranberries, raspberries, acai berries, blackberries, and black currants were mixed in a weight ratio of 1:1:1:1:1:1:1, dried with hot air at 60°C for 36 hours, and then pulverized. A berry mixture was prepared.
<실시예 1><Example 1>
정제수 100 중량부, 소맥분 200 중량부, 천연감미료(알룰로스) 20 중량부, 계란 50 중량부, 소다 8 중량부, 바닐린 15 중량부, 소금 3 중량부, 우유 75 중량부 및 청주 20 중량부를 반죽기에 투입하고 혼합하여 반죽을 제조하고, 제조된 반죽 100 중량부에 상기 제조예 1을 통해 제조된 쌀가루 60 중량부를 혼합하고 200rpm의 속도로 5분 동안 교반한 후에, 쌀가루가 혼합된 반죽 100 중량부에 버터 2 중량부 및 마가린 1 중량부를 혼합한 후에 금형에 투입하고, 금형에 투입된 반죽 100 중량부 대비 팥앙금 70 중량부 및 호두 8 중량부를 개재한 후에 190℃의 온도에서 5분 동안 가열하여 기호도가 우수한 호두과자를 제조하였다.Knead 100 parts by weight of purified water, 200 parts by weight of wheat flour, 20 parts by weight of natural sweetener (allulose), 50 parts by weight of eggs, 8 parts by weight of soda, 15 parts by weight of vanillin, 3 parts by weight of salt, 75 parts by weight of milk, and 20 parts by weight of rice wine. Dough was prepared by mixing and mixing 100 parts by weight of the prepared dough with 60 parts by weight of the rice flour prepared in Preparation Example 1 above and stirred at a speed of 200 rpm for 5 minutes, then 100 parts by weight of the dough mixed with rice flour. After mixing 2 parts by weight of butter and 1 part by weight of margarine, they were placed in a mold, 70 parts by weight of red bean paste and 8 parts by weight of walnuts were added based on 100 parts by weight of the dough put into the mold, and then heated at a temperature of 190°C for 5 minutes to determine preference. Excellent walnut snacks were produced.
<실시예 2><Example 2>
정제수 100 중량부, 소맥분 200 중량부, 천연감미료(알룰로스) 20 중량부, 계란 50 중량부, 소다 8 중량부, 바닐린 15 중량부, 소금 3 중량부, 우유 75 중량부 및 청주 20 중량부를 반죽기에 투입하고 혼합하여 반죽을 제조하고, 제조된 반죽 100 중량부에 상기 제조예 1을 통해 제조된 쌀가루 60 중량부, 찹쌀가루 40 중량부 및 상기 제조예 2를 통해 제조된 베리류 혼합물 15 중량부를 혼합하고 200rpm의 속도로 5분 동안 교반한 후에, 쌀가루가 혼합된 반죽 100 중량부에 버터 2 중량부 및 마가린 1 중량부를 혼합한 후에 금형에 투입하고, 금형에 투입된 반죽 100 중량부 대비 팥앙금 70 중량부 및 호두 8 중량부를 개재한 후에 190℃의 온도에서 5분 동안 가열하여 기호도가 우수한 호두과자를 제조하였다.Knead 100 parts by weight of purified water, 200 parts by weight of wheat flour, 20 parts by weight of natural sweetener (allulose), 50 parts by weight of eggs, 8 parts by weight of soda, 15 parts by weight of vanillin, 3 parts by weight of salt, 75 parts by weight of milk, and 20 parts by weight of rice wine. Add and mix to prepare dough, and mix 60 parts by weight of rice flour prepared through Preparation Example 1, 40 parts by weight of glutinous rice flour, and 15 parts by weight of the berry mixture prepared through Preparation Example 2 with 100 parts by weight of the prepared dough. After stirring for 5 minutes at a speed of 200 rpm, 2 parts by weight of butter and 1 part by weight of margarine were mixed with 100 parts by weight of the dough mixed with rice flour and then added into the mold, and 70 parts by weight of red bean paste was added to 100 parts by weight of the dough added to the mold. and 8 parts by weight of walnuts and then heated at a temperature of 190°C for 5 minutes to prepare walnut snacks with excellent palatability.
<실시예 3><Example 3>
상기 실시예 1과 동일하게 진행하되, 버터와 마가린이 혼합된 반죽을 금형에 투입하기 전에, 4℃의 저온에서 12시간 동안 저온숙성한 후에 21℃의 온도에서 50분 동안 휴지하는 과정으로 이루어지는 숙성의 과정을 더 진행하여 기호도가 우수한 호두과자를 제조하였다.Proceed in the same manner as Example 1, but before putting the dough mixed with butter and margarine into the mold, ripening is performed by low-temperature aging at a low temperature of 4°C for 12 hours and then resting at a temperature of 21°C for 50 minutes. By further proceeding with the process, walnut snacks with excellent palatability were manufactured.
<실시예 4><Example 4>
상기 실시예 2와 동일하게 진행하되, 버터와 마가린이 혼합된 반죽을 금형에 투입하기 전에, 4℃의 저온에서 12시간 동안 저온숙성한 후에 21℃의 온도에서 50분 동안 휴지하는 과정으로 이루어지는 숙성의 과정을 더 진행하여 기호도가 우수한 호두과자를 제조하였다.Proceed in the same manner as in Example 2, but before putting the dough mixed with butter and margarine into the mold, ripening is performed by low-temperature maturing at a low temperature of 4℃ for 12 hours and then resting at a temperature of 21℃ for 50 minutes. By further proceeding with the process, walnut snacks with excellent palatability were manufactured.
<비교예 1><Comparative Example 1>
정제수 100 중량부, 소맥분 200 중량부, 백설탕 20 중량부, 계란 50 중량부, 소다 8 중량부, 바닐린 15 중량부, 소금 3 중량부, 우유 75 중량부 및 청주 20 중량부를 반죽기에 투입하고 혼합하여 반죽을 제조하고, 제조된 반죽 100 중량부에 버터 2 중량부 및 마가린 1 중량부를 혼합한 후에 금형에 투입하고, 금형에 투입된 반죽 100 중량부 대비 팥앙금 70 중량부 및 호두 8 중량부를 개재한 후에 190℃의 온도에서 5분 동안 가열하여 호두과자를 제조하였다.Add 100 parts by weight of purified water, 200 parts by weight of wheat flour, 20 parts by weight of white sugar, 50 parts by weight of eggs, 8 parts by weight of soda, 15 parts by weight of vanillin, 3 parts by weight of salt, 75 parts by weight of milk, and 20 parts by weight of rice wine into a kneader and mix. The dough is prepared, 2 parts by weight of butter and 1 part by weight of margarine are mixed with 100 parts by weight of the prepared dough, and then put into a mold. After adding 70 parts by weight of red bean paste and 8 parts by weight of walnuts relative to 100 parts by weight of the dough put into the mold, it is 190 parts by weight. Walnut cookies were prepared by heating at a temperature of ℃ for 5 minutes.
상기 실시예 1 내지 4 및 비교예 1을 통해 제조된 호두과자의 맛, 향, 식감 및 전체적인 기호도를 측정하여 아래 표 1에 나타내었다.The taste, aroma, texture, and overall preference of the walnut snacks prepared through Examples 1 to 4 and Comparative Example 1 were measured and shown in Table 1 below.
{단, 호두과자의 맛, 향, 식감 및 전체적인 기호도는 피시험자 50명을 대상으로 하여 5점 척도법으로 조사한 후에 평균값으로 나타내는 방법을 이용하였다.{However, the taste, aroma, texture, and overall preference of walnut snacks were surveyed using a 5-point scale method among 50 test subjects, and then expressed as the average value.
5점:매우 우수, 4점:우수, 3점:보통, 2점:나쁨, 1점:매우 나쁨}5 points: very good, 4 points: excellent, 3 points: average, 2 points: bad, 1 point: very bad}
<표 1><Table 1>
상기 표 1에 나타낸 것처럼, 본 발명의 실시예 1 내지 4를 통해 제조된 호두과자는 비교예 1을 통해 제조된 호두과장에 비해 우수한 맛, 향, 식감 및 전체적인 기호도를 나타내는 것을 알 수 있으며, 특히 실시예 4를 통해 제조된 호두과자가 가장 우수한 기호도를 나타내는 것을 알 수 있다.As shown in Table 1, it can be seen that the walnut snacks prepared through Examples 1 to 4 of the present invention exhibit superior taste, aroma, texture, and overall preference compared to the walnut snacks prepared through Comparative Example 1, especially It can be seen that the walnut snack prepared through Example 4 shows the best preference.
따라서, 본 발명에 따른 기호도가 우수한 호두과자의 제조방법은 맛, 향 및 식감 등과 같은 기호도가 우수할 뿐만 아니라, 설탕 대신 천연감미료가 사용되어 당성분의 함량이 낮기 때문에 취식자의 건강을 증진시키는 효과를 나타내는 호두과자를 제공한다.Therefore, the method for producing walnut snacks with excellent preference according to the present invention not only has excellent preference such as taste, aroma, and texture, but also has the effect of improving the health of eaters because the sugar content is low because natural sweeteners are used instead of sugar. Provides walnut snacks representing .
S101 ; 반죽제조단계
S103 ; 쌀가루혼합단계
S105 ; 첨가제혼합단계
S106 ; 반죽숙성단계
S107 ; 굽기단계S101 ; Dough manufacturing steps
S103 ; Rice flour mixing step
S105 ; Additive mixing step
S106 ; Dough ripening stage
S107 ; Baking stage
Claims (8)
상기 반죽제조단계를 통해 제조된 반죽 100 중량부에 쌀가루 60 중량부, 찹쌀가루 40 중량부 및 베리류 혼합물 15 중량부를 혼합하는 쌀가루혼합단계;
상기 쌀가루혼합단계를 통해 쌀가루가 혼합된 반죽 100 중량부에 녹인 버터 2 중량부와 마가린 1 중량부를 혼합하는 첨가제혼합단계; 및
상기 첨가제혼합단계를 통해 버터와 마가린이 혼합된 반죽 100중량부를 금형에 투입하고 팥앙금 70 중량부와 호두 8 중량부를 개재한 후에 가열하는 굽기단계;로 이루어지며,
상기 첨가제혼합단계와 상기 굽기단계 사이에는 상기 첨가제혼합단계를 통해 제조된 반죽을 4℃의 저온에서 12시간 동안 저온숙성한 후에 21℃의 온도에서 50분 동안 휴지하는 반죽숙성단계가 더 진행되고,
상기 천연감미료는 알룰로스로 이루어지며,
상기 베리류 혼합물은 스트로베리, 크랜베리, 라즈베리, 아사이베리, 블랙베리, 아로니아, 오디 및 복분자로 이루어진 그룹에서 선택된 둘 이상으로 이루어지고,
상기 가열은 190℃의 온도에서 5분 동안 이루어지는 것을 특징으로 하는 기호도가 우수한 호두과자의 제조방법.Prepare the dough by mixing 100 parts by weight of purified water with 200 parts by weight of wheat flour, 20 parts by weight of natural sweetener, 50 parts by weight of eggs, 8 parts by weight of soda, 15 parts by weight of vanillin, 3 parts by weight of salt, 75 parts by weight of milk, and 20 parts by weight of rice wine. Dough manufacturing step;
A rice flour mixing step of mixing 60 parts by weight of rice flour, 40 parts by weight of glutinous rice flour, and 15 parts by weight of a berry mixture with 100 parts by weight of the dough prepared through the dough manufacturing step;
An additive mixing step of mixing 2 parts by weight of melted butter and 1 part by weight of margarine with 100 parts by weight of the rice flour mixed dough through the rice flour mixing step; and
Through the additive mixing step, 100 parts by weight of the dough mixed with butter and margarine is put into the mold, and 70 parts by weight of red bean paste and 8 parts by weight of walnuts are added, followed by a baking step of heating,
Between the additive mixing step and the baking step, a dough maturation step is further performed in which the dough prepared through the additive mixing step is aged at a low temperature of 4°C for 12 hours and then rested at a temperature of 21°C for 50 minutes,
The natural sweetener consists of allulose,
The berry mixture consists of two or more selected from the group consisting of strawberries, cranberries, raspberries, acai berries, blackberries, aronia, mulberries, and bokbunja,
A method of producing walnut cookies with excellent palatability, characterized in that the heating is performed at a temperature of 190 ° C. for 5 minutes.
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| KR20110033341A (en) * | 2009-09-25 | 2011-03-31 | 주식회사 대신제과 | Method for manufacturing walnet cake containing rice flour |
| KR20170036410A (en) * | 2015-09-24 | 2017-04-03 | 이석원 | A manufacturing method for walnut confectionery and walnut confectionery manufactured by the same |
| KR101931086B1 (en) | 2018-10-05 | 2018-12-20 | 유상모 | Walnut confectionery and its manufacturing method |
| KR20190140152A (en) * | 2018-06-11 | 2019-12-19 | 홍성현 | Walnut cake with dried fruits and manufacturing method thereof |
| KR102509214B1 (en) | 2022-07-28 | 2023-03-15 | 문광운 | A process for the preparation of walnut cookie and walnut cookie produced therefrom |
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|---|---|---|---|---|
| KR20110033341A (en) * | 2009-09-25 | 2011-03-31 | 주식회사 대신제과 | Method for manufacturing walnet cake containing rice flour |
| KR20170036410A (en) * | 2015-09-24 | 2017-04-03 | 이석원 | A manufacturing method for walnut confectionery and walnut confectionery manufactured by the same |
| KR20190140152A (en) * | 2018-06-11 | 2019-12-19 | 홍성현 | Walnut cake with dried fruits and manufacturing method thereof |
| KR101931086B1 (en) | 2018-10-05 | 2018-12-20 | 유상모 | Walnut confectionery and its manufacturing method |
| KR102509214B1 (en) | 2022-07-28 | 2023-03-15 | 문광운 | A process for the preparation of walnut cookie and walnut cookie produced therefrom |
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