KR102909605B1 - Dough composition for walnut cake and method for producing frozen dough for walnut cake using the same - Google Patents

Abstract

The present invention relates to a dough composition for walnut cookies, and more particularly, to a dough composition for walnut cookies, which can improve the moisture content of walnut cookies, delay the aging of rice flour, thereby increasing the overall sensory properties, enable long-term storage in an optimal dough state, and shorten cooking time, and a method for producing frozen dough for walnut cookies using the same. To this end, the dough composition for walnut cookies comprises, based on 100 parts by weight of rice flour ground to a 250 mesh size, 70 to 80 parts by weight of eggs, 20 to 25 parts by weight of sugar, 0.1 to 2.0 parts by weight of salt, 6 to 12 parts by weight of margarine, 6 to 12 parts by weight of soybean oil, 5 to 10 parts by weight of whole milk powder, 0.2 to 0.7 parts by weight of baking powder, 0.4 to 0.8 parts by weight of baking soda, and 0.6 to 0.9 parts by weight of glycerin.

Description

Dough composition for walnut cake and method for producing frozen dough for walnut cake using the same

The present invention relates to a dough composition for walnut cookies, and more specifically, to a dough composition for walnut cookies, which can improve the moisture content of walnut cookies, delay the aging of rice flour to enhance the overall sensory properties, enable long-term storage in an optimal dough state, and shorten the instantaneous walnut cookie manufacturing process, and a method for producing frozen dough for walnut cookies using the same.

Walnut cookies, a specialty of the Cheonan region, are made by filling a dough made from wheat flour with a filling of walnuts and sweet red bean paste, then baking them into a round, walnut-shaped pastry. Typically, the dough used to make the walnut cookie crust is made primarily from wheat flour, with sugar, eggs, margarine, and baking powder added.

However, as consumers' tastes diversify and become more sophisticated due to the improvement in their eating habits, consumers' demands for nutrition as well as taste are increasing. Accordingly, attempts are being made to manufacture dough for bread, noodles, dumplings, etc., including walnut cookies, using nutritionally superior rice or barley instead of wheat flour, which is the main ingredient.

Looking at the nutritional value of rice, rice starch is effective in supporting brain function and preventing obesity and diabetes. Compared to other grains, it is the best source of protein, and is known to be effective in lowering cholesterol, controlling blood pressure, and preventing cancer. In addition, rice is rich in niacin, also known as vitamin B3, and contains enzymes such as amylase, maltase, protease, lipase, and hydrogen peroxide. Brown rice, in particular, is richer in lipids, protein, and fiber than white rice, and has recently been in the spotlight as a health food.

Meanwhile, in recent years, bakeries and households have increasingly adopted methods for manufacturing bread products by simply thawing frozen dough (e.g., frozen bread dough), shaping and fermenting it as needed, and then heating (e.g., baking). This use of frozen dough offers numerous advantages, including reducing the manufacturer's labor and providing consumers with convenient access to fresh, freshly baked bread.

However, since conventional frozen bread dough is made with a single batch of dough, divided using additional flour (flour), and stored frozen without individual packaging with the surface of the dough exposed, the degree of surface aging varies significantly depending on whether the freezing facility is rapid-freezing.

Therefore, when making bread using frozen dough with an aged surface, there were problems such as difficulty in obtaining bread of appropriate volume due to destruction of the gluten network structure by the growth of ice crystals during frozen preservation, accelerated aging of the bread, and uneven bread surface structure, making it difficult to provide high-quality and delicious bread.

Meanwhile, the background technology described above is technical information that the inventor possessed for the purpose of deriving the present invention or acquired in the process of deriving the present invention, and cannot necessarily be said to be publicly known technology disclosed to the general public prior to the application for the present invention.

Republic of Korea Publication Patent No. 10-2011-0004613

The present invention is intended to solve the above problems, and the purpose of the present invention is to provide a dough composition for walnut cookies, which can improve the moisture content of walnut cookies, delay the aging of rice flour to increase the overall sensory properties, enable long-term storage in an optimal dough state, and shorten the instantaneous manufacturing process, and a method for producing frozen dough for walnut cookies using the same.

The above and other objects and advantages of the present invention will become apparent from the following description of preferred embodiments.

The above object can be achieved by a dough composition for walnut cookies, characterized in that it comprises, based on 100 parts by weight of rice flour ground to a 250 mesh size, 70 to 80 parts by weight of eggs, 20 to 25 parts by weight of sugar, 0.1 to 2.0 parts by weight of salt, 6 to 12 parts by weight of margarine, 6 to 12 parts by weight of soybean oil, 5 to 10 parts by weight of whole milk powder, 0.2 to 0.7 parts by weight of baking powder, 0.4 to 0.8 parts by weight of baking soda, and 0.6 to 0.9 parts by weight of glycerin.

The above purpose is a step of preparing a first dough by placing 70 to 80 parts by weight of eggs, 20 to 25 parts by weight of sugar, 0.1 to 2.0 parts by weight of salt, 6 to 12 parts by weight of soybean oil, 0.6 to 0.9 parts by weight of glycerin, and 15 to 25 parts by weight of purified water into a kneader based on 100 parts by weight of rice flour, and then alternately performing a first stirring at a high speed of 170 to 180 rpm for 20 minutes or more and a second stirring at a low speed of 70 to 80 rpm for 10 minutes or more; A step of preparing a second dough, comprising: 100 parts by weight of rice flour ground to a 250 mesh size, and, based on 100 parts by weight of the rice flour, adding 5 to 10 parts by weight of whole milk powder, 0.2 to 0.7 parts by weight of baking powder, 0.4 to 0.8 parts by weight of baking soda, and 3 to 6 parts by weight of powdered oil to a kneader, and then alternately performing the first stirring at a low speed of 30 to 50 rpm for 25 minutes or more and the second stirring at a low speed of 10 to 20 rpm for 10 minutes or more; and a step of preparing a dough composition for walnut cookies, wherein, based on 100 parts by weight of the rice flour, 6 to 12 parts by weight of margarine is melted at a temperature of 60 to 70°C, and then mixed with both the first dough and the second dough, and then stirred at a low speed of 10 to 15 rpm for 25 minutes or more. It can be achieved by a method for producing a dough composition for walnut cookies, including:

The above object can be achieved by a method for producing frozen dough for walnut cookies, characterized by including the steps of: producing red bean paste dough; placing a dough composition for walnut cookies and the red bean paste dough into a molding machine to produce walnut cookie dough; applying starch powder on the surface of the molded walnut cookie dough and rapidly cooling it by placing it in a freezer at -60°C or lower; and vacuum-packing the frozen dough.

The above red bean paste dough is manufactured by stirring a mixed material including red bean paste, nuts, seeds, and a liquid ingredient, wherein the nuts include at least one selected from walnuts, peanuts, almonds, pistachios, cashews, pecans, macadamias, and hazelnuts, the seeds include at least one selected from pumpkin seeds, sunflower seeds, flax seeds, chia seeds, hemp seeds, quinoa, and Indian rice, and the liquid ingredient includes at least one selected from green tea, dandelion tea, jujube tea, pumpkin tea, coffee, and almond milk.

The above red bean paste dough is characterized by being mixed with 30 to 36 parts by weight of red bean paste, 10 to 20 parts by weight of nuts and seeds, and 10 to 20 parts by weight of liquid ingredients.

According to the present invention, a dough composition for walnut cookies can be provided that can function as a healthy snack for modern people that is easy to digest and has excellent nutrition, by using rice flour as the main ingredient without using any wheat flour.

In addition, the frozen dough for walnut cookies manufactured according to the present invention is made through an optimized ingredient mix and manufacturing process, and can improve the moisture content of walnut cookies and delay the aging of rice flour, thereby enhancing the overall sensory properties. Furthermore, it can be stored for a long time in an optimal dough state and can exhibit advantages such as shortening the instant manufacturing process.

However, the effects of the present invention are not limited to the effects mentioned above, and other effects not mentioned will be clearly understood by those skilled in the art from the description below.

Figure 1 is a flow chart sequentially showing a method for manufacturing frozen dough for walnut cookies according to one embodiment of the present invention.

Hereinafter, the present invention will be described in detail with reference to examples and drawings. These examples are provided solely as examples to more specifically illustrate the present invention, and it will be apparent to those skilled in the art that the scope of the present invention is not limited by these examples.

Additionally, unless otherwise defined, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs, and in case of conflict, the description in this specification, including definitions, shall prevail.

To clearly explain the invention proposed in the drawings, irrelevant parts have been omitted, and similar parts have been designated with similar drawing reference numerals throughout the specification. Furthermore, when a part is said to "include" a component, this does not mean that other components are excluded, but rather that other components may be included, unless otherwise specifically stated. Furthermore, the term "part" described in the specification refers to a single unit or block that performs a specific function.

The identifiers (1, 2, etc.) for each step are used for convenience of explanation and do not describe the order of each step. Each step may be performed in a different order than stated unless the context clearly indicates a specific order. In other words, each step may be performed in the same order as stated, may be performed substantially simultaneously, or may be performed in the opposite order.

Figure 1 is a flow chart sequentially showing a method for manufacturing frozen dough for walnut cookies according to one embodiment of the present invention.

Referring to FIG. 1, the method for manufacturing frozen dough for walnut cookies includes a step of manufacturing a first dough (S10); a step of manufacturing a second dough containing rice flour (S20); a step of manufacturing a dough composition for walnut cookies by mixing the first dough, the second dough, and margarine (S30); a step of manufacturing a red bean paste dough (S40); a step of putting the dough composition for walnut cookies and the red bean paste dough into a molding machine to manufacture walnut cookie dough (S50); a step of rapidly cooling the walnut cookie dough (S60); and a step of vacuum packaging the frozen dough (S70).

<Dough composition for walnut cookies>

The dough composition for walnut cookies of the present invention refers to a dough that forms the outer skin of walnut cookies. The dough composition for walnut cookies does not contain any wheat flour and uses rice flour as its main ingredient, making it easy to digest when consumed as walnut cookies and preventing any adverse effects due to gluten, thus being beneficial to health and enhancing both flavor and nutritional value.

The above walnut cookie dough composition contains rice flour as a main ingredient. Here, the rice flour may be any type of rice, including glutinous rice, non-glutinous rice, white rice, and brown rice, without particular limitation. It is preferable to use newly harvested rice, and pretreatment processes such as washing, gelatinization, and saccharification may be performed according to conventional methods.

It is preferable to use the above rice flour by grinding it to have a particle size of, for example, 250 to 350 mesh, specifically, a particle size of 250 mesh.

When using rice flour having the particle size range described above, the rice flour particles can form the dough with an appropriate hardness, thereby maximizing the sensory properties such as the surface texture and texture of the walnut cookies and the texture when eaten.

The above walnut cookie dough composition may further include ingredients including, in addition to the rice flour, eggs, sugar, salt, margarine, soybean oil, whole milk powder, baking powder, etc.

For example, the dough composition for walnut cookies may include 70 to 80 parts by weight of eggs, 20 to 25 parts by weight of sugar, 0.1 to 2.0 parts by weight of salt, 6 to 12 parts by weight of margarine, 6 to 12 parts by weight of soybean oil, 5 to 10 parts by weight of whole milk powder, 0.2 to 0.7 parts by weight of baking powder, 0.4 to 0.8 parts by weight of baking soda, and 0.6 to 0.9 parts by weight of glycerin, based on 100 parts by weight of rice flour ground to a 250 mesh size.

The method for manufacturing the dough composition for the above walnut confectionery may include a step of manufacturing a first dough; a step of manufacturing a second dough; and a step of manufacturing a dough composition including the first dough and the second dough.

First, the primary dough may refer to a dough made by mixing mixed ingredients including eggs, sugar, salt, soybean oil, glycerin, and purified water. A preferred mixing ratio thereof may be, based on 100 parts by weight of rice flour, 70 to 80 parts by weight of eggs, 20 to 25 parts by weight of sugar, 0.1 to 2.0 parts by weight of salt, 6 to 12 parts by weight of soybean oil, 0.6 to 0.9 parts by weight of glycerin, and 15 to 25 parts by weight of purified water.

In the process of manufacturing the above first dough, the stirring process may alternately involve first stirring and second stirring. Specifically, the first stirring may involve stirring at a high speed of 170 to 180 rpm for 20 minutes or longer, and the second stirring may involve stirring at a low speed of 70 to 80 rpm for 10 minutes or longer.

The above first and second stirrings are performed alternately, for example, two or more times, specifically four to five times.

The above secondary dough may mean a dough made by mixing mixed ingredients including whole milk powder, baking powder, baking soda, and powdered oil into rice flour ground to a 250 mesh size.

Their preferred mixing ratio includes 100 parts by weight of rice flour, and based on 100 parts by weight of rice flour, it can be composed of 5 to 10 parts by weight of whole milk powder, 0.2 to 0.7 parts by weight of baking powder, 0.4 to 0.8 parts by weight of baking soda, and 3 to 6 parts by weight of powdered oil.

Meanwhile, in addition to the aforementioned ingredients, the secondary dough may further include additives to minimize aging of walnut cookies manufactured instantly using the frozen dough manufactured later, thereby enabling long-term storage. It is preferable that the additives be added during the manufacturing of the secondary dough.

For example, the additive may be a mixture of sorghum bran extract, buckwheat leaf extract, potato peel extract, and olive extract in a weight ratio of 1 to 1.2: 1: 0.7 to 0.8: 0.6 to 0.7.

The above additive can be mixed in an amount of 0.3 to 0.6 parts by weight per 100 parts by weight of rice flour.

The additive having the above-described composition and mixing ratio can maximize the stabilization of the overall dough properties while exhibiting excellent antioxidant activity, thereby delaying the aging of rice flour as much as possible, thereby enabling the walnut cookies ultimately manufactured using frozen dough to exhibit excellent preservation properties even when stored for a long time. Furthermore, when manufacturing walnut cookies by cooking frozen dough, it can increase the moisturizing power of the walnut cookies and form a glossy surface, thereby maintaining the crispy outside and moist and soft inside for a long time.

In the process of manufacturing the above secondary dough, the stirring process may alternately involve first stirring and second stirring. Specifically, the first stirring may involve stirring at a low speed of 30 to 50 rpm for 25 minutes or longer, and the second stirring may involve stirring at a low speed of 10 to 20 rpm for 10 minutes or longer.

The above first and second stirrings are performed alternately, for example, two or more times, specifically four to five times.

Next, both the first and second doughs can be mixed, and margarine can be added and mixed together. At this time, it is preferable that the margarine be mixed in an amount of 6 to 12 parts by weight based on 100 parts by weight of rice flour.

The above margarine can be mixed with both the first dough and the second dough in a liquid state melted at a temperature of 60 to 70°C, and stirred at a low speed of, for example, 10 to 15 rpm for 25 minutes or more to prepare a dough composition for walnut cookies.

In addition to the above description, known techniques commonly used in the relevant field can be followed, or known techniques can be applied by making any number of design changes.

Frozen dough for walnut cookies

Frozen dough refers to a product manufactured by freezing dough that has not been baked or cooked, so that it can be taken out of the freezer and immediately thawed or cooked.

The frozen dough for walnut cookies of the present invention may be formed into a walnut cookie shape by mixing the dough composition for walnut cookies manufactured according to the above-described content and the contents such as bean paste for the filling of the walnut cookies.

A method for producing frozen dough for walnut cookies according to one embodiment of the present invention may include the steps of producing red bean paste dough; introducing the dough composition for walnut cookies and the red bean paste dough into a molding machine and producing walnut cookie dough in the shape of a walnut cookie; rapidly cooling the walnut cookie dough; and vacuum-packing the frozen dough.

First, the red bean paste dough can be manufactured by stirring a mixed material including red bean paste, nuts, seeds, and liquid ingredients.

The typical red bean paste used in the manufacture of existing walnut cookies is a product mass-produced in a factory, such as fine red bean paste, whole red bean paste, and white red bean paste. However, in order to extend the shelf life, the high sugar content of the paste is not beneficial to health. However, in the present invention, in order to improve this existing problem, various nuts and seeds are mixed into the red bean paste to create a healthy paste.

The red bean paste of the present invention may be manufactured in the form of a paste to be used as a filling for walnut cookies, using red beans as the main ingredient and further including auxiliary ingredients such as sweet potatoes, pumpkins, blueberries, figs, and dried persimmons. The specific method for manufacturing the red bean paste is not particularly limited, and can be applied according to known techniques or by modifying known techniques in any way.

The nuts may include, for example, one or more selected from walnuts, peanuts, almonds, pistachios, cashews, pecans, macadamias, and hazelnuts. For example, the nuts may include one or more selected from walnut shells, macadamias, and pecans.

The seeds may include, for example, one or more selected from pumpkin seeds, sunflower seeds, flax seeds, chia seeds, hemp seeds, quinoa, and Indian rice. For example, the seeds may be one or more selected from pumpkin seeds, sunflower seeds, and Indian rice.

The above liquid ingredient can form viscosity and texture for the red bean paste dough and provide a deep flavor of each ingredient, thereby enhancing the sensory quality of the taste of the red bean paste.

The liquid ingredient may include, for example, one or more selected from green tea, dandelion tea, jujube tea, pumpkin tea, coffee, and almond milk. For example, the liquid ingredient may be one or more selected from green tea, dandelion tea, coffee, and almond milk.

As an example, the above red bean paste dough can be prepared by mixing 30 to 36 parts by weight of red bean paste, 10 to 20 parts by weight of nuts and seeds, and 10 to 20 parts by weight of liquid ingredients, and then stirring at a low speed of 10 to 15 rpm for 20 minutes or more.

Meanwhile, the above red bean paste dough is mixed with the additives used in the aforementioned secondary dough, thereby increasing the preservation properties of the red bean paste dough when manufactured as frozen dough.

The above additive may be, specifically, a mixture of sorghum bran extract, buckwheat leaf extract, potato peel extract, and olive extract in a weight ratio of 1 to 1.2: 1: 0.7 to 0.8: 0.6 to 0.7.

When including the above additives, it is preferable that the red bean paste dough be mixed with 30 to 36 parts by weight of red bean paste, 10 to 20 parts by weight of nuts and seeds, 10 to 20 parts by weight of liquid ingredients, and 1 to 3 parts by weight of additives.

Next, the above walnut cookie dough composition is put into a molding machine, and the red bean paste dough is filled into the walnut cookie dough composition, and then shaped into a walnut cookie. Walnut cookie dough can be shaped.

At this time, it is preferable that the mixing ratio of the red bean paste dough and the dough composition for walnut cookies be formed at a weight ratio of 20 to 60:80 to 40.

The above molding machine can utilize molding equipment commonly used in the bakery or confectionery industries or in the rice cake manufacturing industry. For example, the molding machine can be equipped with conventional components such as a dough inlet, a filling inlet, a molding die, and a control box. The specific molding method can follow known techniques or can be applied by modifying the known techniques in any way.

The above walnut cookie dough can be manufactured in, for example, a spherical shape, a heart shape, a polygonal shape, a walnut shape, etc., but is not limited to this in terms of shape or size.

Next, starch powder is applied to the surface of the molded walnut cookie dough to prevent the walnut cookie dough from sticking to each other, and the dough can be placed in a freezer immediately to be rapidly cooled to minimize moisture loss from the surface of the dough.

In the above rapid cooling, it is preferable that the freezing temperature be set to, for example, -60°C or lower.

The frozen dough can be vacuum-packed. Specifically, the frozen dough can be vacuum-packed in a manner identical to or similar to the arrangement of the walnut cookie roaster, for example, in quantities of 10 to 16 pieces per frame, to enable the dough to be loaded into the walnut cookie roaster as quickly as possible. The vacuum-packing method is not particularly limited and can be performed according to known techniques.

The frozen dough for walnut cookies manufactured according to the above-described method is stored frozen after manufacturing and distributed, and then can be immediately put into a roasting mold at a walnut cookie manufacturing site, such as a business or home, to manufacture walnut cookies on the spot. That is, in the past, in order to manufacture walnut cookies, several processes such as dough manufacturing, dough portioning, red bean paste manufacturing, dough introduction, walnut portion introduction, red bean paste portion introduction, etc. had to be gone through, so there was a problem of inefficiency in terms of labor and labor time. However, the present invention provides a frozen dough for walnut cookies, so that not only is the frozen dough itself easy to store, but also the existing manufacturing process steps are greatly simplified, so that labor and labor time are saved by about 70% or more, which can exhibit great advantages in that efficiency is improved.

Furthermore, the frozen dough for walnut cookies according to one embodiment of the present invention uses rice flour as the main ingredient in the dough and is manufactured using the optimal ingredient composition and process characteristics, so that the walnut cookie shell feels crispy at first, but rapidly ages and hardens over time, effectively overcoming the disadvantages of general rice-walnut cookies. Furthermore, it can enhance the moisturizing power of the walnut cookie and delay the aging of the rice flour, thereby enhancing the overall sensory properties, enabling long-term storage in an optimal dough state, and shortening the instant manufacturing process, etc.

Hereinafter, the composition and resulting effects of the present invention will be described in more detail through specific examples and comparative examples. However, these examples are intended to more specifically illustrate the present invention, and the scope of the present invention is not limited to these examples.

[Example 1: Method for producing frozen dough for walnut cookies]

Preparation of dough composition for walnut cookies

75 parts by weight of eggs, 22.5 parts by weight of sugar, 0.8 parts by weight of salt, 6 parts by weight of soybean oil, 0.7 parts by weight of glycerin, and 20 parts by weight of purified water were placed in a kneader, and the first stirring was performed at 175 rpm for 20 minutes, and the second stirring was performed at 75 rpm for 10 minutes, alternately to prepare the first dough. Then, 100 parts by weight of rice flour ground to a size of 250 mesh was added, and 7.5 parts by weight of whole milk powder, 0.4 parts by weight of baking powder, 0.6 parts by weight of baking soda, and 4.5 parts by weight of powdered oil were placed in the kneader, and the first stirring was performed at 40 rpm for 25 minutes, and the second stirring was performed at 15 rpm for 10 minutes, alternately to prepare the second dough. Afterwards, 9 parts by weight of margarine was melted at a temperature of 60 to 70°C, mixed with both the first dough and the second dough, and stirred at 12 rpm for more than 25 minutes to prepare a dough composition for walnut cookies.

Manufacturing frozen dough for walnut cookies

34 parts by weight of red bean paste, 16 parts by weight of nuts and seeds (a mixture of walnut powder, pumpkin seeds, and sunflower seeds), and 15 parts by weight of liquid green tea were mixed, and then stirred at 12 rpm for 20 minutes to prepare red bean paste dough.

Then, the walnut cookie dough composition and the above red bean paste dough were placed in a molding machine, and walnut cookie dough was manufactured in the shape of a walnut cookie. Starch powder was applied on the surface of the molded walnut cookie dough, and it was rapidly cooled by placing it in a freezer at -60°C or lower, and then vacuum-packed.

[Example 2]

Except for the details described below, frozen dough for walnut cookies was prepared in the same manner as in Example 1 described above.

When preparing the second dough, an additive was further included in an amount of 0.5 parts by weight, which was a mixture of sorghum bran extract, buckwheat leaf extract, potato peel extract, and olive extract in a weight ratio of 1.1:1:0.7:0.6.

[Example 3]

Except for the details described below, frozen dough for walnut cookies was prepared in the same manner as in Example 2 described above.

The mixing ratio of additives was varied at a weight ratio of 0.9:1:0.6:0.7 for sorghum bran extract, buckwheat leaf extract, potato peel extract, and olive peel extract.

[Example 4]

Except for the details described below, frozen dough for walnut cookies was prepared in the same manner as in Example 2 described above.

The composition of the additives was varied to include sorghum bran extract, buckwheat leaf extract, mulberry extract, and grape seed extract.

[Example 5]

Except for the details described below, frozen dough for walnut cookies was prepared in the same manner as in Example 2 described above.

Additives were added during the first dough production process, not during the second dough production process.

[Example 6]

Except for the details described below, frozen dough for walnut cookies was prepared in the same manner as in Example 2 described above.

When making red bean paste dough, the above additive was additionally included in an amount of 2 parts by weight.

[Comparative Example 1]

Except for the details described below, frozen dough for walnut cookies was prepared in the same manner as in Example 1 described above.

Instead of rice flour, a mixture of glutinous rice flour and wheat flour was used.

[Comparative Example 2]

Except for the details described below, frozen dough for walnut cookies was prepared in the same manner as in Example 1 described above.

Instead of rice flour, wheat flour was used.

[Comparative Example 3]

Except for the details described below, frozen dough for walnut cookies was prepared in the same manner as in Example 1 described above.

The size of the rice flour was set to 260 mesh or larger.

[Comparative Example 4]

Except for the details described below, frozen dough for walnut cookies was prepared in the same manner as in Example 1 described above.

The size of the rice flour was set to 240 mesh or less.

[Comparative Example 5]

Except for the details described below, frozen dough for walnut cookies was prepared in the same manner as in Example 1 described above.

Instead of preparing the first and second doughs separately, each ingredient was mixed at once to prepare a dough composition for walnut cookies in one process according to the first dough preparation method.

[Comparative Example 6]

Except for the details described below, frozen dough for walnut cookies was prepared in the same manner as in Example 1 described above.

In the red bean paste dough, no nuts, seeds, or liquid ingredients were included.

<Experimental Example 1: Sensory Evaluation>

Each of the frozen doughs for walnut cookies manufactured according to Examples 1 to 6 and Comparative Examples 1 to 6 described above was put into a cooking machine and cooked for about 3 to 4 minutes to manufacture walnut cookies. Then, a sensory evaluation was conducted on taste, aroma, texture, appearance, and overall preference by having 30 well-trained panelists (mixed male and female) evaluate them. The evaluation results were recorded on a 5-point scale (1 point: very poor, 2 points: poor, 3 points: average, 4 points: good, 5 points: very good), and the results are shown in Table 1 below.

As shown in Table 1 above, the walnut cookies manufactured using the frozen dough manufactured according to the examples of the present invention received significantly better evaluations in terms of taste, aroma, texture, appearance, and overall preference compared to the comparative examples, and among them, the walnut cookies of Example 6 received the highest score in the sensory evaluation.

<Experimental Example 2: Storage Stability Evaluation of Frozen Raw Materials>

Storage stability evaluation was performed on each frozen dough for walnut cookies manufactured according to the aforementioned Examples 1 to 6 and Comparative Examples 1 and 2. The appearance quality, surface cracks, etc. were visually determined to determine whether the state of each frozen dough could be maintained for a long time even when stored frozen for a long time, and the texture (moisture) of walnut cookies made by cooking each frozen dough for each storage time was compared. The evaluation results were expressed as symbols (◎: very good, ○: relatively good, △: partially defective ×: defective) and are shown in Table 2 below.

As shown in Table 2 above, it was confirmed that the frozen dough prepared according to the examples of the present invention exhibited excellent preservation properties, maintaining the original appearance and internal texture for a long time even after long-term storage, compared to the comparative examples. Among them, the frozen dough prepared according to Example 6 showed the best preservation stability evaluation results.

Although this specification describes only a few examples among various embodiments performed by the inventors, the technical idea of the present invention is not limited or restricted thereto, and can be modified and implemented in various ways by those skilled in the art.

Claims (5)

delete A step of preparing a first dough by placing 70 to 80 parts by weight of eggs, 20 to 25 parts by weight of sugar, 0.1 to 2.0 parts by weight of salt, 6 to 12 parts by weight of soybean oil, 0.6 to 0.9 parts by weight of glycerin, and 15 to 25 parts by weight of purified water into a kneader based on 100 parts by weight of rice flour, and then alternately performing a first stirring at a high speed of 170 to 180 rpm for 20 minutes or more and a second stirring at a low speed of 70 to 80 rpm for 10 minutes or more;
A step of preparing a second dough by alternately performing the first stirring at a low speed of 30 to 50 rpm for 25 minutes or more and the second stirring at a low speed of 10 to 20 rpm for 10 minutes or more, and the second stirring comprising 100 parts by weight of rice flour ground to a 250 mesh size, and, based on the 100 parts by weight of the rice flour, 5 to 10 parts by weight of whole milk powder, 0.2 to 0.7 parts by weight of baking powder, 0.4 to 0.8 parts by weight of baking soda, and 3 to 6 parts by weight of powdered oil into a kneader; and
A step of preparing a dough composition for walnut cookies by melting 6 to 12 parts by weight of margarine at a temperature of 60 to 70°C based on 100 parts by weight of rice flour, mixing it with both the first dough and the second dough, and stirring at a low speed of 10 to 15 rpm for 25 minutes or more; including;
A method for producing a dough composition for walnut cookies, characterized in that the second dough is further mixed with 2 parts by weight of an additive, which is a mixture of sorghum bran extract, buckwheat leaf extract, potato peel extract, and olive extract in a weight ratio of 1 to 1.2: 1: 0.7 to 0.8: 0.6 to 0.7, based on 100 parts by weight of rice flour. Steps for making red bean paste dough;
A step of putting the walnut confectionery dough composition manufactured according to the second clause and the red bean paste dough into a molding machine and manufacturing walnut confectionery dough;
A step of applying starch powder on the surface of the molded walnut cookie dough and rapidly cooling it by placing it in a freezer at -60°C or lower; and
A method for producing frozen dough for walnut cookies, characterized by comprising the step of vacuum-packing frozen dough. In the third paragraph,
The above red bean paste dough is manufactured by stirring mixed ingredients including red bean paste, nuts, seeds, and liquid ingredients.
The above nuts include at least one selected from walnuts, peanuts, almonds, pistachios, cashews, pecans, macadamias and hazelnuts,
The above seeds include at least one selected from pumpkin seeds, sunflower seeds, flax seeds, chia seeds, hemp seeds, quinoa, and Indian rice.
A method for producing frozen dough for walnut cookies, characterized in that the liquid ingredient comprises at least one selected from green tea, dandelion tea, jujube tea, pumpkin tea, coffee, and almond milk. In paragraph 4,
A method for producing frozen dough for walnut cookies, characterized in that the above red bean paste dough is a mixture of 30 to 36 parts by weight of red bean paste, 10 to 20 parts by weight of nuts and seeds, and 10 to 20 parts by weight of liquid ingredients.