KR102815393B1 - A walnut cake having injeolmi and manufacturing method thereof - Google Patents

Abstract

The walnut confectionery containing injeolmi according to the present invention can further enhance the palatability of the popular walnut confectionery by allowing one to enjoy the unique taste, aroma, and texture of walnut confectionery and injeolmi at once, along with various nutrients beneficial to the human body, by inserting injeolmi into the walnut confectionery.

Description

{A walnut cake having injeolmi and manufacturing method thereof}

The present invention relates to a walnut confectionery containing injeolmi and a method for producing the same, and more particularly, to a walnut confectionery containing injeolmi having excellent preferences such as taste, aroma, and texture by inserting injeolmi into a walnut confectionery and a method for producing the same.

In general, walnut cookies belong to the category of breads with red bean paste as the filling. They are made by mixing flour, sugar, eggs, baking powder, and water to make a dough that forms the skin, which accounts for about 60% of the weight of the walnut cookie, and then mixing red bean paste made of red beans, sugar, and an appropriate amount of water with walnuts to make the filling, and then putting it in a mold and heating it.

The walnut cookies made through the above process have been a specialty of the Cheonan region since ancient times, and are known to the majority of people regardless of age or gender. They are especially loved by travelers as a snack that they usually think of at least once when passing through the area.

Walnuts contain unsaturated fatty acids such as omega-3, so eating them helps prevent heart disease by protecting blood vessel walls and regulating heartbeats. The lecithin contained in walnuts also helps improve memory, so they are gaining attention as a must-eat food for students taking exams.

However, conventional walnut cookies have problems such as the content of wheat flour being too high during the manufacturing process, resulting in excessive deterioration of texture after a certain period of time after manufacturing, and the content of sugar components such as white sugar being too high, which can cause obesity.

In addition, walnut confectionery in the past did not contain any particularly functional ingredients other than the red bean ingredient used as filling and the walnuts contained in small amounts, and there was a problem in that it did not meet the preferences of consumers who recently demanded a variety of tastes and flavors.

Republic of Korea Patent No. 10-1931086 (December 14, 2018)

The present invention has been made to solve the above problems, and specifically, it aims to provide a walnut confectionery containing injeolmi, which allows one to enjoy the unique taste, aroma, and texture of walnut confectionery and injeolmi at once, along with various nutrients beneficial to the human body, by inserting injeolmi into walnut confectionery, and a method for manufacturing the same.

The present invention relates to a walnut confectionery containing injeolmi and a method for producing the same.

One aspect of the present invention relates to a method for manufacturing walnut confectionery containing injeolmi, comprising the steps of: A) mixing flour with eggs, sugar, glucose, cooking oil, corn syrup, water, and ethanol and stirring for 1 to 3 minutes to prepare dough; B) mixing red beans with water and heating for 1 to 3 hours, and then separating the solid and liquid to prepare red bean solids; C) mixing sugar with water, salt, corn syrup, and soju and stirring to prepare a sugar solution; D) mixing the red bean solids of step B) and the sugar solution of step C) to prepare a bean paste; E) putting the dough of step A) and the bean paste of step D) into a molding machine and heating to produce a walnut confectionery; and F) removing a portion of the walnut confectionery of step E) and inserting injeolmi into the removed portion.

In the present invention, the injeolmi can be manufactured through the steps of a) mixing and powdering 0.1 to 3 parts by weight of salt with respect to 100 parts by weight of rice; and b) mixing 5 to 20 parts by weight of sugar with the rice powder of step a) and heating for 10 to 15 minutes.

In addition, the dough of step A) may contain 50 to 150 parts by weight of sugar, 0.0001 to 1 part by weight of glucose, 50 to 150 parts by weight of eggs, 5 to 20 parts by weight of water, 0.0001 to 1 part by weight of cooking oil, and 0.0001 to 1 part by weight of ethanol, with respect to 100 parts by weight of wheat flour, and the sugar solution may contain 50 to 150 parts by weight of water, 0.1 to 2 parts by weight of salt, 0.0001 to 1 part by weight of corn syrup, and 0.0001 to 1 part by weight of soju, with respect to 100 parts by weight of sugar.

In addition, the step D) is characterized in that the red bean solids and sugar solution are mixed and heated for 30 to 90 minutes, and the bean paste is aged at 0 to 5°C for 1 to 3 days.

Another aspect of the present invention relates to a walnut confectionery containing injeolmi manufactured by the manufacturing method described above.

The walnut confectionery containing injeolmi according to the present invention can further enhance the palatability of the popular walnut confectionery by allowing one to enjoy the unique taste, aroma, and texture of walnut confectionery and injeolmi at once, along with various nutrients beneficial to the human body, by inserting injeolmi into the walnut confectionery.

Figure 1 illustrates a walnut confectionery containing injeolmi manufactured through the manufacturing method of the present invention.

The walnut confectionery containing injeolmi according to the present invention and the method for producing the same are described in detail with reference to the following specific examples. The specific examples introduced below are provided as examples so that those skilled in the art can sufficiently convey the idea of the present invention.

Therefore, the present invention is not limited to the specific examples presented below and may be embodied in other forms. The specific examples presented below are only described to clarify the idea of the present invention, and the present invention is not limited thereto.

In this case, if there is no other definition for the technical and scientific terms used, they have the meaning commonly understood by a person of ordinary skill in the technical field to which this invention belongs, and in the following description, explanations of well-known functions and configurations that may unnecessarily obscure the gist of the present invention are omitted.

Additionally, the singular forms used in the specification and the appended claims are intended to include the plural forms as well, unless the context clearly dictates otherwise.

Also, in describing components of the present invention, terms such as first, second, A, B, (a), (b), etc. may be used. These terms are only intended to distinguish the components from other components, and the nature, order, or sequence of the components are not limited by the terms. When it is described that a component is "connected," "coupled," or "connected" to another component, it should be understood that the component may be directly connected or connected to the other component, but another component may also be "connected," "coupled," or "connected" between each component.

The method for manufacturing a walnut confectionery containing injeolmi according to the present invention may include the steps of A) mixing flour, eggs, sugar, glucose, cooking oil, corn syrup, water, and ethanol, and stirring for 1 to 3 minutes to prepare a dough; B) mixing red beans with water, heating for 1 to 3 hours, and then separating the solid and liquid to prepare a red bean solid; C) mixing sugar with water, salt, corn syrup, and soju, and stirring to prepare a sugar solution; D) mixing the red bean solid of step B) and the sugar solution of step C) to prepare a bean paste; E) putting the dough of step A) and the bean paste of step D) into a molding machine and heating to produce a walnut confectionery; and F) removing a part of the walnut confectionery of step E) and inserting injeolmi into the removed part.

In the present invention, the step A) is a step for preparing a dough, wherein a mixture is prepared by mixing flour, eggs, sugar, glucose, cooking oil, corn syrup, water, and ethanol, and the prepared mixture is stirred to prepare a dough. Specifically, the dough of the step A) may include 50 to 150 parts by weight of sugar, 0.0001 to 1 part by weight of glucose, 50 to 150 parts by weight of eggs, 5 to 20 parts by weight of water, 0.0001 to 1 part by weight of cooking oil, and 0.0001 to 1 part by weight of ethanol, with respect to 100 parts by weight of flour.

At this time, the eggs are added to provide stickiness to the dough and to enhance the taste and flavor of the walnut cookies, and the sugar, glucose, and corn syrup can be added to provide sweetness to the walnut cookies. However, the sugar, glucose, and corn syrup can be replaced with other substitute sugars that have sweetness, such as natural sweeteners such as fructose, stevia, and allulose. The natural sweeteners such as the above are several to dozens of times sweeter than white sugar, but have a lower sugar content, thereby promoting the health of the eater and lowering the possibility of obesity. In addition, the ethanol removes various impurities from the dough composed of the above ingredients, thereby improving the preference of the walnut cookies.

The above dough is first made by putting eggs, sugar, glucose, water, cooking oil, corn syrup, and soju, excluding the flour, into a mixer and mixing for 10 to 30 minutes. At this time, all of the ingredients are added first except for water and eggs, and the water and eggs are 5 to 20 parts by weight and 80 to 120 parts by weight, respectively, per 100 parts by weight of the flour.

Next, separately from the ingredients that were initially added, flour and egg white are added secondarily using a different mixer to create a foam. At this time, all of the flour is added, and 10 to 20 parts by weight of egg white is added per 100 parts by weight of flour. It is recommended that the stirring be performed at a speed of 100 to 1000 rpm for 1 to 3 minutes. If the stirring speed and time after adding the flour and egg white are outside the above range, the composition may not be properly mixed, or the dough may become tough, resulting in poor formability and texture.

Next, add water again to the dough containing eggs, sugar, etc., which were mixed primarily, in an amount of 10 to 20 parts by weight per 100 parts by weight of flour, and stir at a speed of 100 to 1,000 rpm for 30 to 120 seconds. If the stirring speed and time are outside the above range, the composition may not be properly mixed, or the dough may become tough, resulting in poor formability and texture.

Then, the secondarily manufactured mixture of flour and egg white is added to the firstly manufactured mixture of eggs, sugar, glucose, etc., and stirred 1 to 5 times at a speed of 1 to 100 rpm until the foam subsides. If the stirring speed, etc., is outside the above range, the soft texture characteristic of the outer skin of walnut cookies may disappear and a dry texture may be produced.

Additionally, step A) above may replace part of the wheat flour with a mixture of amaranth powder and barley sprout leaf powder.

The above amaranth is an annual plant belonging to the Amaranth family (Amaranthus spp. L.), and botanically, it is a dicotyledonous plant, not a monocotyledonous plant like corn, oats, rice, and wheat. There are about 60 species on earth, but only a few species are cultivated for their seeds, and the rest are mostly weeds. It was a staple crop in the Aztec and Inca eras, and since both the seeds and young leaves can be used and it has excellent nutritional and physiological composition, it has recently attracted attention as a promising new food material crop.

The above amaranth contains 48 to 69 wt% of starch out of the total 100 wt%, and the size of the starch particles is the smallest among starches, so it can be used for various purposes. Amaranth is noted as an excellent cereal protein source that contains more than 15 wt% of protein, which is rich in lysine and sulfur-containing amino acids and has an excellent amino acid composition, and has a high fat content and high-quality fatty acids with a high degree of unsaturation compared to cereals.

Here, amaranth is rich in protein, vegetable cholesterol, calcium, iron, phosphorus, and other minerals, and even contains taurine, which is rarely found in grains, so it helps with recovery from fatigue. In addition, amaranth does not contain any gluten, so it has the advantage of not having many of the side effects of gluten, especially indigestion, abdominal pain, and abdominal bloating, and it also has the effect of lowering blood sugar, diabetes, and blood pressure.

The above sprouted barley leaves (young barley leaves) refer to young leaves harvested about 8 to 15 days after sowing barley seeds, and have been known since ancient times to be a nutritionally excellent food source due to their high content of inorganic nutrients such as calcium, magnesium, and potassium, as well as their excellent content of vitamin B1 and vitamin C.

In addition, barley sprout leaves contain a large amount of runasin, a type of peptide, which has various effects on the human body, such as lowering blood cholesterol, antioxidant effects, anticancer effects, anti-allergy effects, suppressing blood pressure increases, maintaining normal blood sugar levels, preventing anemia, preventing immunodeficiency, and preventing celiac disease, and in particular, it is effective in improving various symptoms such as indigestion, abdominal pain, and abdominal bloating, which are side effects of gluten.

The above amaranth and barley sprouts can be washed and dried to reduce the moisture content to 10% or less, and then ground into powder. At this time, the mixing ratio of amaranth and barley sprouts is not limited in the present invention, but it is recommended to mix them in a weight ratio of 1:0.1 to 0.3. If the mixing ratio is out of the above range, the taste of the walnut cookies may become bitter, and some people may experience side effects such as allergies.

In addition, it is recommended that the mixture powder of amaranth and barley sprouts prepared as above be substituted for 10 to 30 parts by weight of 100 parts by weight of wheat flour. If the substitution ratio is outside the above range, the soft taste of the walnut cookies may be reduced or the chewy taste may be reduced due to the hard shell of the amaranth.

In the present invention, steps B) to D) are steps for preparing a filling included in a walnut confectionery, and the filling can be prepared by mixing red bean solids and sugar solution.

The above step B) is a step for manufacturing red bean solids, and the above red bean solids can be manufactured by heating red beans to cook them and then separating the solid and liquid.

The above adzuki bean is an annual plant belonging to the legume family and the genus Kongua, also called small beans or red beans, and likes warm and humid climates. There are two types: common adzuki beans with straight stems and vine adzuki beans that grow like vines, and the fruit comes in various colors including red, black, blue, green, and brown. Adzuki beans have been used as an additive in many dishes since ancient times, and in particular, adzuki bean paste and adzuki bean paste are used in rice cakes, traditional sweets, and bread, and in Japan, they are used as one of the three major sweetening ingredients along with chestnuts and kudzu.

The type of red bean that can be used in the present invention is not limited, and for example, ‘Chungju red bean’ with a red skin color, ‘Saegil red bean’ with a bright red color, ‘Arari’ with a deep and dark red color, ‘Geomgusul’ with a black color, ‘Yeonduchae’ with a light green color, and ‘Geopi red bean’ with a thin skin and white color can all be used.

The above step B) first mixes the red beans with water in a ratio of approximately 1:1, washes the red beans several times, and then heats them together with water to cook them. It is recommended that the heating be performed at 100°C for 1 to 3 hours, and through the heating as described above, the red beans can be completely cooked, and at the same time, the astringent taste of the red beans can be removed. This astringent taste is due to the tannic acid contained in the red beans, and it is preferred to stir the red beans 3 to 5 times during the heating to completely remove the tannic acid.

Heated red beans can be cooled by first putting them in cold water, and then mashing them with water in a grinder. It is recommended to separate the mashed red beans from the water to leave only the solids, and if necessary, the solids can be separated from the red bean solids and the skin by sieving them. Red bean skin is rich in fiber and vitamins, but it has a bad texture and can make the red bean paste itself taste bitter, so it is recommended to remove it for the soft taste of walnut cookies. In addition, it is recommended to use a press to remove the remaining moisture contained in the red beans.

In the present invention, the step C) is a step for preparing a sugar solution, which is prepared separately from the red bean solids in order to facilitate mixing with the red bean solids. At this time, the sugar solution preferably contains 50 to 150 parts by weight of water, 0.1 to 2 parts by weight of salt, 0.0001 to 1 part by weight of starch syrup, and 0.0001 to 1 part by weight of soju per 100 parts by weight of sugar.

In the present invention, the soju is added to remove the off-flavor of red beans or wheat flour, and the alcohol content of the soju is not limited, but it is preferable to use soju having an alcohol content of 10 to 50 volume% out of the total 100 volume%. In addition, the amount added is not limited, but it is preferable to add 0.0001 to 1 weight part based on 100 weight parts of sugar. If the amount added is out of the above range, the off-flavor may not be properly removed or a unique alcohol flavor may remain, which may spoil the texture of the walnut cookie, so it is preferable to add so as to satisfy the above range.

In the present invention, the step D) is a step for making a bean paste by mixing the red bean solids and sugar solution. The red bean solids and sugar solution can be placed in a stirrer and heated for 30 to 90 minutes to evaporate the moisture in the sugar solution and boil it down. In addition, it is recommended to appropriately stir the mixture as needed during the heating process, and after the bean paste is completed, it is recommended to age it at 0 to 5°C for 1 to 3 days.

The above maturation is intended to make the taste of red bean paste softer, and in particular, the tannin component contained in the red beans described above can undergo oxidation, decomposition, condensation, and other changes to develop various flavors and sweetness. If the maturation temperature or maturation time is outside the above range, the red bean paste may become bitter or the sourness may increase more than the sweetness, resulting in a poor texture.

In the present invention, the step E) is a step for manufacturing walnut cookies. The dough and bean paste are fed into a molding machine and heated to manufacture walnut cookies. This baking step is not limited in the present invention, and for example, walnut cookies can be manufactured by sequentially feeding walnut cookie dough, walnuts, and bean paste into a molding machine and applying heat. At this time, other nuts may be included instead of walnuts. In addition, the amount of walnuts added is not limited in the present invention, and for example, it is preferable to add walnuts in a ratio of 1 to 20 parts by weight per 100 parts by weight of the dough composition.

The step F) above is a step of removing a portion of the walnut cookie of the step E) above and inserting injeolmi into the removed portion. Specifically, the injeolmi can be manufactured through the steps of a) mixing and powdering 0.1 to 3 parts by weight of salt with respect to 100 parts by weight of rice; and b) mixing 5 to 20 parts by weight of sugar into the rice powder of the step a) and heating it for 10 to 15 minutes.

The above step a) is a step for powdering grains, and the grains are first soaked in water to facilitate powdering. Specifically, the rice is placed in water and left to stand for 1 to 6 hours to remove the grains' unique odor and unpleasant taste. The soaked rice is washed at least twice to remove foreign substances attached to the surface, and then salt is added and ground to powder.

The powdered rice can be heated after being mixed with sugar as in step b). However, the mixture of rice and salt can be steamed before being mixed with sugar to increase the stickiness of the rice.

Specifically, the above-mentioned pulverized rice and salt can be steamed at a temperature of 100℃ for 10 to 20 minutes. Then, the steamed mixture is mixed with sugar and placed in a heated puncher, and the process of steaming the dough material and punching can be performed simultaneously. During this process, a certain amount of moisture can be added as needed to further increase the stickiness, texture, and moisture content of the injeolmi.

The rice cake dough manufactured as described above is cooled to a temperature of 80℃ or lower, more preferably around room temperature (20℃). Through the cooling of the rice cake dough as described above, the gelatinized starch is stabilized, so that a more sticky and chewy texture can be maintained. The cooled rice cake dough can be cut into a desired shape and, if necessary, the surface can be coated with gomyeong to complete the injeolmi.

The completed injeolmi can be inserted into a walnut confectionery from which a portion has been removed. Specifically, as shown in Fig. 1, a groove of a certain size is created in the walnut confectionery so that a portion of the injeolmi (200) is exposed on the surface of the walnut confectionery (100), and then the injeolmi is inserted into the created groove and fitted to produce a walnut confectionery containing injeolmi.

The present invention may include a walnut confectionery containing injeolmi manufactured through the manufacturing method described above. The walnut confectionery containing injeolmi can enjoy the unique taste, aroma, and texture of walnut confectionery and injeolmi at once, along with various nutrients beneficial to the human body, by inserting injeolmi into the walnut confectionery, thereby further enhancing the palatability of the popular walnut confectionery.

The present invention will be described in more detail with reference to the following examples and comparative examples. However, the following examples are merely examples for explaining preferred embodiments of the present invention, and the present invention is not limited by the following examples.

The physical properties of the specimens manufactured through examples and comparative examples were measured as follows.

(Sensory test)

Fifty trained personnel, aged 20 to 40, were selected for the sensory evaluation and evaluated the flavor, texture, off-flavor, and overall acceptability of each example and comparative example. The evaluation criteria were a 5-point scale, with 5 points being the best and 1 point being the worst, and the scores were rounded to the second decimal place.

(Example 1)

First, to make dough, 100 parts by weight of eggs, 90 parts by weight of sugar, 0.0002 parts by weight of refined glucose, 10 parts by weight of water, 0.005 parts by weight of cooking oil, 0.00015 parts by weight of corn syrup, and 0.0003 parts by weight of soju were placed in a mixer and stirred for 20 minutes. At this time, the amount of each ingredient added was all based on 100 parts by weight of wheat flour.

Separately, 100 parts by weight of flour, 25 parts by weight of water, and 25 parts by weight of egg white were placed in a mixer and stirred at a speed of 500 rpm for 2 minutes to create egg white foam. Then, the egg white foam was placed in a mixture containing the sugar, etc., and stirred three times at a speed of 50 rpm until the foam subsided, thereby preparing a dough composition.

Next, to make the bean paste, 100 parts by weight of white red beans were washed with water, then mixed with 200 parts by weight of water and heated at 100°C for 2 hours. After heating, the red beans were mixed with cold water (13°C), cooled, and then ground in a grinder. The ground composition was separated into solid and liquid, and the solid matter was passed through a press to remove moisture.

Sugar solution was prepared by placing 85 parts by weight of water, 1 part by weight of salt, 0.0005 parts by weight of starch syrup, and 0.0002 parts by weight of soju (alcohol content: 30 volume%) per 100 parts by weight of sugar in a stirrer and stirring with heat for 1 hour to completely dissolve the sugar. Then, red bean solids were mixed in sugar water and boiled down by heating at 100°C for 1 hour. The boiled bean paste was aged at 3°C for 2 days.

In addition, injeolmi was made by mixing 2 parts of salt with 100 parts of soaked rice and powdering them, adding 10 parts of sugar to the powdered mixture, putting it in a punching machine, and pounding it for 15 minutes. The pounded dough was left at room temperature for 3 hours, and the finished dough was shaped into a certain size.

Walnut cookies were made by putting the dough and filling into a mold and baking them at 160°C for 6 minutes. A portion of the manufactured walnut cookies was cut to form a groove, and then injeolmi was inserted into the cut portion to make walnut cookies containing injeolmi.

(Example 2)

Walnut cookies were manufactured using the same method as in Example 1, except that the mixing time of the dough was set to 5 minutes.

(Example 3)

Walnut cookies were manufactured using the same method as in Example 1, except that the red bean cooking time was 5 hours.

(Example 4)

Walnut cookies were manufactured using the same method as in Example 1, except that maturation was not performed during the preparation of the filling.

(Example 5)

Walnut cookies were manufactured in the same manner as in Example 1, except that 20 parts by weight of the wheat flour was replaced with amaranth powder when manufacturing the dough.

(Example 6)

Walnut cookies were manufactured using the same method as in Example 1, except that 20 parts by weight of the wheat flour was replaced with barley sprout leaf powder when manufacturing the dough.

(Example 7)

Walnut cookies were manufactured in the same manner as in Example 1, except that 20 parts by weight of the wheat flour was replaced with a mixture of amaranth and barley sprout leaf powder in a weight ratio of 1:0.2 when manufacturing the dough.

(Example 8)

Walnut cookies were manufactured in the same manner as in Example 8, except that 20 parts by weight of the wheat flour was replaced with a mixture of amaranth and barley sprout leaf powder in a weight ratio of 1:0.5 when manufacturing the dough.

(Comparative Example 1)

Walnut cookies were manufactured using the same method as in Example 1 above, except that injeolmi was not added.

[Table 1]

As shown in Table 1 above, it can be seen that the walnut cookies manufactured according to the present invention showed high sensory evaluations in terms of texture, flavor, off-flavor, and overall preference. However, Example 2, in which the dough stirring time was excessive, had a poor texture due to excessive gelatinization of the wheat flour constituting the walnut cookie skin, and Example 3, in which the red bean boiling time was excessive, also had a poor texture of the filling. In addition, Example 4, in which the filling was not aged, had a strong off-flavor of the red bean, resulting in a poor preference.

Examples 5 and 6, in which a portion of the wheat flour was replaced with amaranth or barley sprouts, showed a slightly lower preference than Example 1, but generally showed a high preference, and Example 7, in which all of these were added, showed the highest preference. However, Examples 6 and 8, in which barley sprouts were excessively mixed, showed a tendency for the off-flavor to be stronger due to a unique raw smell, indicating that it is desirable to satisfy these mixing ratios.

The above description is merely an illustrative description of the technical idea of the present invention, and those skilled in the art will appreciate that various modifications and variations may be made without departing from the essential characteristics of the present invention. Accordingly, the embodiments disclosed in the present invention are not intended to limit the technical idea of the present invention, but rather to explain it, 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 interpreted by the following claims, and all technical ideas within a scope equivalent thereto should be interpreted as being included in the scope of the rights of the present invention.

100 : Walnut Cookies
200 : Injeolmi

Claims (7)

A) A step of making dough by mixing and stirring eggs, sugar, glucose, cooking oil, corn syrup, water, and ethanol into flour;
B) A step of mixing red beans with water, heating for 1 to 3 hours, and then separating the solid and liquid to produce red bean solids;
C) A step of preparing a sugar solution by mixing and stirring water, salt, corn syrup, and soju into sugar;
D) a step of making bean paste by mixing the red bean solids of step B) and the sugar solution of step C);
E) a step of putting the dough of step A) and the filling of step D) into a molding machine and heating it to make walnut cookies; and
F) a step of removing a part of the walnut cookie of step E) and inserting injeolmi into the removed part;
The dough of step A) above contains 50 to 150 parts by weight of sugar, 0.0001 to 1 part by weight of glucose, 50 to 150 parts by weight of eggs, 5 to 20 parts by weight of water, 0.0001 to 1 part by weight of cooking oil, and 0.0001 to 1 part by weight of ethanol, per 100 parts by weight of wheat flour.
The dough of step A) above
First, put eggs, sugar, glucose, water, cooking oil, corn syrup, and soju, excluding flour, into a mixer and mix for 10 to 30 minutes. Add all of the water and eggs, excluding 5 to 20 parts by weight and 80 to 120 parts by weight per 100 parts by weight of flour, respectively.
Next, separately from the ingredients initially added, flour and egg white are added using a different mixer to make a foam. The entire amount of flour and 10 to 20 parts by weight of egg white are added per 100 parts by weight of flour, and the mixture is stirred at a speed of 100 to 1000 rpm for 1 to 3 minutes.
Next, add water again to the dough of eggs, sugar, glucose, water, cooking oil, corn syrup, and soju, which were mixed primarily with water, adding 10 to 20 parts by weight based on 100 parts by weight of flour, and stir at a speed of 100 to 1000 rpm for 30 to 120 seconds.
Add the secondarily manufactured mixture of flour and egg white to the mixture of water mixed in the dough of eggs, sugar, glucose, water, cooking oil, corn syrup, and soju, and stir 1 to 5 times at a speed of 1 to 100 rpm until the foam subsides.
A method for manufacturing walnut confectionery containing injeolmi, characterized in that 10 to 30 parts by weight of the flour of step A) above is replaced with a mixture powder of amaranth and barley sprout leaves mixed in a weight ratio of 1:0.1 to 0.3.
In paragraph 1,
The above Injeolmi is,
a) a step of mixing and powdering 0.1 to 3 parts by weight of salt per 100 parts by weight of rice; and
b) a step of mixing 5 to 20 parts by weight of sugar into the rice powder of step a) and heating for 10 to 15 minutes;
A method for manufacturing walnut confectionery containing injeolmi, characterized in that it is manufactured through the steps of:
delete In paragraph 1,
A method for manufacturing walnut confectionery containing injeolmi, characterized in that the sugar solution contains 50 to 150 parts by weight of water, 0.1 to 2 parts by weight of salt, 0.0001 to 1 part by weight of starch syrup, and 0.0001 to 1 part by weight of soju per 100 parts by weight of sugar.
In paragraph 1,
The above step D) is a method for manufacturing walnut confectionery containing injeolmi, characterized in that the red bean solids and sugar solution are mixed and then heated for 30 to 90 minutes.
In paragraph 5,
A method for manufacturing walnut confectionery containing injeolmi, characterized in that the above filling is aged at 0 to 5°C for 1 to 3 days.
A walnut confectionery containing injeolmi manufactured by a manufacturing method according to any one of claims 1, 2, 4 to 6.