KR20090096886A - Method for manufacturing walnut cake using barley and walnut cake thereby - Google Patents

Method for manufacturing walnut cake using barley and walnut cake thereby Download PDF

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KR20090096886A
KR20090096886A KR1020080021965A KR20080021965A KR20090096886A KR 20090096886 A KR20090096886 A KR 20090096886A KR 1020080021965 A KR1020080021965 A KR 1020080021965A KR 20080021965 A KR20080021965 A KR 20080021965A KR 20090096886 A KR20090096886 A KR 20090096886A
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parts
walnut
weight
barley
sediment
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KR1020080021965A
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Korean (ko)
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KR100947347B1 (en
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민경묵
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주식회사 대신제과
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    • AHUMAN NECESSITIES
    • A21BAKING; EDIBLE DOUGHS
    • A21DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D8/00Methods for preparing or baking dough
    • A21D8/06Baking processes
    • AHUMAN NECESSITIES
    • A21BAKING; EDIBLE DOUGHS
    • A21DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00Finished or partly finished bakery products
    • A21D13/04Products made from materials other than rye or wheat flour
    • A21D13/047Products made from materials other than rye or wheat flour from cereals other than rye or wheat, e.g. rice
    • AHUMAN NECESSITIES
    • A21BAKING; EDIBLE DOUGHS
    • A21DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00Finished or partly finished bakery products
    • A21D13/30Filled, to be filled or stuffed products
    • A21D13/31Filled, to be filled or stuffed products filled before baking
    • AHUMAN NECESSITIES
    • A21BAKING; EDIBLE DOUGHS
    • A21DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00Finished or partly finished bakery products
    • A21D13/80Pastry not otherwise provided for elsewhere, e.g. cakes, biscuits or cookies
    • AHUMAN NECESSITIES
    • A21BAKING; EDIBLE DOUGHS
    • A21DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/02Treatment of flour or dough by adding materials thereto before or during baking by adding inorganic substances
    • AHUMAN NECESSITIES
    • A21BAKING; EDIBLE DOUGHS
    • A21DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14Organic oxygen compounds
    • A21D2/16Fatty acid esters
    • A21D2/165Triglycerides
    • AHUMAN NECESSITIES
    • A21BAKING; EDIBLE DOUGHS
    • A21DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14Organic oxygen compounds
    • A21D2/18Carbohydrates
    • A21D2/181Sugars or sugar alcohols
    • AHUMAN NECESSITIES
    • A21BAKING; EDIBLE DOUGHS
    • A21DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/34Animal material
    • AHUMAN NECESSITIES
    • A21BAKING; EDIBLE DOUGHS
    • A21DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/36Vegetable material
    • A21D2/362Leguminous plants
    • AHUMAN NECESSITIES
    • A21BAKING; EDIBLE DOUGHS
    • A21DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/36Vegetable material
    • A21D2/364Nuts, e.g. cocoa
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L25/00Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
    • A23L25/30Mashed or comminuted products, e.g. pulp, pastes, meal, powders; Products made therefrom, e.g. blocks, flakes, snacks; Liquid or semi-liquid products

Abstract

A walnut cake with a soft texture using waxy barley and a preparing method thereof are provided to secure richer nutritive values than conventional walnut cakes as well as soft mouth feel and texture as a good digestible snack. A method for preparing a walnut cake with a soft texture comprises the following steps of: mixing 10 parts of wheat flour, 8-10 parts of sugar, 7-9 parts of egg, 2-3 parts of waxy barley powder, 0.7-0.9 part of margarine, 0.55-0.65 part of glucose, 0.2-0.3 part of baking powder, 0.06-0.10 part of dried whole milk, 0.02-0.06 part of sodium hydrogen carbonate and 3-5 parts of water and kneading the mixture of all those ingredients for 20-30 minutes(S10); mixing kidney beans and red-beans in a ratio of 1 to 4~6 and steaming them at 150~170°C for 150-200 minutes to prepare a filling material(S20); cutting walnuts to a size of 2-7mm in diameter(S30); and putting the cut walnuts, the dough and the filling material into a frame mold and baking them at 120~180°C for 4-5 minutes(S40). The waxy barley powder has a size of 100-200 mesh.

Description

찰보리를 이용한 호두과자 제조방법 및 그에 의해 제조된 찰보리 호두과자{Method for manufacturing walnut cake using barley and walnut cake thereby}Walnut confectionery manufacturing method using the barley and the barley walnut cake produced by the same {Method for manufacturing walnut cake using barley and walnut cake thereby}

본 발명은 찰보리를 이용한 호두과자 제조방법 및 그에 의해 제조된 찰보리 호두과자에 관한 것으로서, 보다 상세하게는 호두과자를 제조하기 위한 호두과자용 반죽을 제조할 시, 상기 반죽에 찰보리 가루를 첨가하여 반죽을 제조한 후, 이를 이용하여 호두과자를 제조함으로써, 기존의 호두과자에 비해 찰보리에 의한 영양소가 풍부하게 함유되어 있고, 식감이 찰지고 부드러운 호두과자를 제공하기 위한 찰보리를 이용한 호두과자 제조방법 및 그에 의해 제조된 찰보리 호두과자에 관한 것이다.The present invention relates to a method of manufacturing walnut confectionery using the barley and the walnut confectionery manufactured by the same, more specifically, when preparing a dough for walnut confectionery for producing walnut confectionery, kneading the dough by adding the barley powder After the preparation, by using this to prepare a walnut, walnut confectionery manufacturing method using a walnut confectionery to provide a richer nutrient by the barley than the conventional walnut, and provides a cold and soft walnut It relates to a barley walnut produced thereby.

호두과자는 천안지역의 특산물로서, 남녀노소를 가리지 않고 일반인 대다수에게 알려져 있으며, 특히 여행객들에게는 해당지역을 지나는 경우, 대개 한 번씩 생각할 정도로 많은 사랑을 받는 간식거리이다.Walnut confectionery is a specialty of Cheonan and is known to most people of all ages. It is a snack that is loved by many tourists.

특히, 호두에는 오메가 3라는 불포화지방산이 함유되어 있어, 호두를 섭취함으로써 상기 오메가 3를 통해서 혈관벽을 보호하고 심장박동을 조절하는 등의 기능으로 심장질환을 예방한다고 알려져 있으며, 상기 오메가 3는 체내에서 만들어지지 않으므로 반드시 음식을 통해 섭취하여야 한다. 또한, 호두에 함유되어 있는 레시틴 역시 기억력 증진에 도움을 주는 효과가 있어 수험생들이 필수로 섭취해야 하는 음식으로 호두가 각광받고 있으므로, 이러한 호두가 함유된 호두과자 역시 건강식품으로 인기가 있다.In particular, walnuts contain an unsaturated fatty acid called omega 3, and is known to prevent heart disease by ingesting walnuts and protecting the blood vessel walls and regulating the heart rate through the omega 3, the omega 3 in the body Since it is not made, it must be consumed through food. In addition, the lecithin contained in the walnut also has the effect of helping to improve memory, because the walnut is spotlighted as a food that students must take indispensable, these walnuts containing walnuts are also popular as a health food.

호두과자는 일반적으로, 껍질을 벗긴 호두의 속살을 잘게 쪼개거나 갈아서, 이를 밀가루와 섞은 다음, 호두 알 모양으로 둥글게 구워 만든 빵으로써, 보통 호두과자의 내부에 단팥 앙금 등을 첨가하여 호두과자의 맛을 내는 것이 일반적이다.Walnut confectionery is usually made by crushing or grinding the skin of peeled walnuts, mixing it with flour, and baking it round in a walnut egg shape. It is common to pay.

근래에는 소비자들이 음식물의 섭취를 통한 건강 증진 등에 관심이 높아지면서, 전통적인 기호식품이라 하더라도 각종 인체에 유익한 영양소가 풍부한 기능성 식품을 선호하는 경향이 많아지고 있다.In recent years, as consumers are increasingly interested in improving health through the intake of foods, even traditional taste foods are increasingly inclined to prefer functional foods rich in nutrients beneficial to the human body.

종래의 대부분의 호두과자는 소비자들에게 인기있는 제품이기는 하나, 풍부한 영양소와 다양한 맛을 원하는 소비자들의 기대에 못 미친다는 문제점이 있었다.Although most of the conventional walnuts are popular products for consumers, they have failed to meet the expectations of consumers who want rich nutrients and various flavors.

또한, 많은 양의 호두과자를 한꺼번에 구입하거나 선물용으로 구입하여 구입 즉시 모두 취식하지 않고, 호두과자를 냉장고나 실온에서 일정기간 동안 보관한 후 취식할 경우, 호두과자가 딱딱해지고 차가워져 이를 전자레인지 등에 데워서 먹는 경우가 있는데, 이러한 경우 한번 데워진 호두과자는 데워지는 과정에서 호두과자 내부에 함유되어 있던 수분이 증발하여 호두과자 본연의 부드럽고 촉촉한 맛이 떨어진다는 문제점이 있었다.In addition, if you buy a large amount of walnuts at once or buy them as a gift and do not eat them all immediately after purchase, and keep them in the refrigerator or at room temperature for a certain period of time, then the walnuts become hard and cold, which causes them to be microwaved. In some cases, the walnut confectionery, once heated, has the problem that the moisture contained in the walnut confectionary evaporates during the warming process, causing the walnut confectionery to lose its soft and moist taste.

본 발명의 목적은 호두과자를 제조하기 위한 호두과자용 반죽을 제조할 시, 적당량의 찰보리 가루를 첨가하여 반죽을 제조함으로써, 이 반죽을 이용하여 제조한 호두과자가 기존의 찰보리 가루를 첨가하지 않은 호두과자에 비하여 씹을 때 찰지고 부드러운 느낌이 있어 식감이 뛰어날 뿐만 아니라, 영양소가 풍부하게 함유된 찰보리를 이용한 호두과자 제조방법 및 그에 의해 제조된 찰보리 호두과자를 제공하고자 하는 것이다.An object of the present invention is to prepare a walnut pastry for the manufacture of walnuts, by adding an appropriate amount of the barley flour to prepare the dough, walnuts prepared using this dough does not add the existing bran barley powder Compared to the walnut confectionery, when chewed and soft feeling is not only excellent texture, but also to provide a method of manufacturing a walnut confectionery using the nutrient-rich walnut and the barley walnut produced by it.

상기 목적을 달성하기 위한 본 발명의 찰보리를 이용한 호두과자 제조방법은 찰보리를 포함하는 호두과자 반죽혼합물을 제조하는 반죽혼합단계(S10); 호두과자용 앙금을 제조하는 앙금제조단계(S20); 호두를 직경 2~7mm의 크기로 세절하는 호두세절단계(S30); 및 상기 세절된 호두, 반죽혼합물 및 앙금을 형틀에 순차적으로 투입하여 120~180℃의 온도에서 4~5분 동안 굽는 베이킹 단계(S40)를 포함한다.Walnut confectionery production method using the barley of the present invention for achieving the above object Dough mixing step of preparing a dough mixture containing walnut (S10); Sediment manufacturing step for preparing a walnut confectionery (S20); Walnut cutting step of cutting the walnut into the size of 2 ~ 7mm (S30); And the walnut, the dough mixture and the sediment is put into the mold sequentially and baking step (S40) for baking for 4 to 5 minutes at a temperature of 120 ~ 180 ℃.

여기에서, 상기 반죽혼합단계(S10)는, 밀가루 10중량부를 기준으로, 여기에 설탕 8~10중량부, 계란 7~9중량부, 100~200메쉬의 찰보리 가루 2~3중량부, 마가린 0.7~0.9중량부, 포도당 0.55~0.65중량부, 베이킹 파우더 0.2~0.3중량부, 전지분유 0.06~0.10중량부, 식소다 0.02~0.06중량부 및 물 3~5중량부를 첨가한 후, 20~30분 동안 교반하는 것이며, 상기 앙금제조단계(S20)는, 붉은 강낭콩:팥의 비율이 1:4~6이 되도록 붉은 강낭콩과 팥을 준비하여 세척한 후, 150~170℃의 온도로 150~200분 동안 증숙하는 단계; 상기 증숙된 붉은 강낭콩과 팥의 혼합물을 분쇄하는 단계; 상기 분쇄된 혼합물을 물로 세척하고 헹구는 단계; 상기 세척된 혼합물에서 앙금만을 채취하는 단계; 상기 앙금 10중량부를 기준으로, 여기에 설탕 5~7중량부 및 정제염 0.01~0.02중량부를 첨가하여 혼합하는 단계; 및 상기 설탕 및 정제염이 첨가된 앙금을 탈수하는 단계를 포함한다.Here, the dough mixing step (S10), based on 10 parts by weight of flour, sugar here 8-10 parts by weight, eggs 7-9 parts by weight, 100 to 200 mesh of barley powder 2-3 parts by weight, margarine 0.7 20-30 minutes after addition of -0.9 weight part, glucose 0.55-0.65 weight part, baking powder 0.2-0.3 weight part, whole milk powder 0.06-0.10 weight part, soda 0.02-0.06 weight part, and water 3-5 weight part While stirring, the sediment manufacturing step (S20), after preparing and washing red kidney beans and red beans so that the ratio of red kidney beans: red beans is 1: 4-6, 150-200 minutes at a temperature of 150 ~ 170 ℃ Steaming during; Grinding the mixture of steamed red kidney beans and red beans; Washing and rinsing the ground mixture with water; Extracting only sediment from the washed mixture; Based on 10 parts by weight of the sediment, adding and mixing 5-7 parts by weight of sugar and 0.01-0.02 parts by weight of refined salt thereto; And dehydrating the sediment to which the sugar and the refined salt are added.

본 발명에 따른 찰보리를 이용한 호두과자는 호두과자에 함유되어 있는 찰보리로 인하여 기존의 밀가루를 주원료로 한 호두과자에 비하여 소화가 잘 되며, 찰보리에 함유되어 있는 베타글루칸 성분으로 인하여 콜레스테롤 수치를 낮추어 성인병을 예방하며, 다이어트에도 효과가 있다.Walnut confectionery using the barley according to the present invention is better digested due to the barley in the walnut confectionery compared to the conventional walnut confectionery, and lowered cholesterol levels due to the beta glucan component contained in the barley adult disease It is effective in preventing and dieting.

또한, 본 발명에 따른 찰보리를 이용한 호두과자는 씹을 때 찰지고 부드러운 식감을 느낄 수 있으며, 호두과자가 식어서 전자레인지에 데운 후 취식하더라도 찰보리 가루의 물 결합능력으로 인해 호두과자 내부에 함유되어 있던 수분이 빠져나와 뻑뻑하지 않고 부드럽고 촉촉한 갓구워낸 호두과자의 맛을 느낄 수 있다는 장점이 있다.In addition, the walnut confectionery using the barley according to the present invention can feel a cold and soft texture when chewed, even if the walnut confectionery is cooled and warmed in a microwave oven, due to the water binding capacity of the barley powder was contained inside the walnut It has the advantage that you can feel the taste of fresh, freshly baked walnuts without stiffness and moisture.

이하, 도면을 참조하여 본 발명을 보다 상세히 설명하면 다음과 같다.Hereinafter, the present invention will be described in more detail with reference to the accompanying drawings.

본 발명의 찰보리를 이용한 호두과자 제조방법에 있어서 필수구성요소인 찰보리는 추운 겨울 동안 자라서 수확하는 곡물로 농약을 전혀 사용하지 않아 무공해로 얻을 수 있으며, 쌀이나 밀 등의 일반 곡류에 함유되어 있지 않은 기능성 및 영 양성 물질이 풍부하게 함유되어 있어 현대인에게 부족하기 쉬운 영양분을 공급한다. 특히, 찰보리에는 식이섬유의 일종인 베타글루칸(β-glucan) 성분이 쌀의 50배, 밀의 7배 가량 많이 함유되어 있어, 찰보리를 섭취함으로써 인체에 지방의 축척을 억제하여 비만을 방지하고, 콜레스테롤 수치를 낮추어 각종 성인병을 예방하는 효과를 얻을 수 있다.The barley, which is an essential component in the walnut confectionery manufacturing method using the barley of the present invention, can be obtained without pollution by using no pesticides as a grain grown during cold winter, and is not contained in general grains such as rice or wheat. It is rich in functional and nutritional substances, providing nutrients that modern people may lack. In particular, the barley contains 50 times more beta-glucan (β-glucan), a type of dietary fiber, and about 7 times more wheat than wheat, and by ingesting barley, it prevents obesity by suppressing the accumulation of fat in the human body, Lowering the level can help to prevent various adult diseases.

찰보리 가루는 입도별로 함유되어 있는 단백질, 전분 및 회분의 함량이 서로 다르게 나타나는데 찰보리 가루의 입도별 단백질, 전분 및 회분 함량을 측정한 것이 아래 표 1에 나타나 있다.The content of protein, starch and ash contained in each grain size is different from each other. The measurement of protein, starch and ash content of grains by grain size is shown in Table 1 below.

구분division 원분Ingredient 100mesh 이하100mesh or less 100~140mesh100 ~ 140mesh 140~200mesh140 ~ 200mesh 200mesh 이상More than 200mesh 단백질protein 11.811.8 14.314.3 15.115.1 17.317.3 10.010.0 전분Starch 61.961.9 51.351.3 52.752.7 53.553.5 64.464.4 회분Ash 0.770.77 0.980.98 1.021.02 1.401.40 0.520.52

단위: %unit: %

또한, 찰보리는 일반 곡류에 비하여 뛰어난 흡수율(물 결합능력)을 가지고 있는데, 찰보리 가루의 입도별 흡수율과 대조군으로서 일반 찹쌀 가루의 흡수율을 측정한 것이 아래 표 2에 나타나 있다.In addition, the barley has an excellent absorption rate (water binding capacity) compared to the general grain, it is shown in Table 2 measured the absorption rate of the glutinous rice powder as a control and the absorption rate by the grain size of the barley.

구분division 원분Ingredient 100mesh 이하100mesh or less 100~140 mesh100 ~ 140 mesh 140~200 mesh140 ~ 200 mesh 200mesh 이상More than 200mesh 찹쌀가루Glutinous rice flour 흡수율(%)Absorption rate (%) 171171 200200 341341 339339 126126 136136

상기 표 2에서 알 수 있는 바와 같이, 찰보리 가루가 200메쉬 이상인 경우를 제외하고 모든 경우에서 찰보리 가루의 흡수율이 찹쌀가루에 비해 월등히 뛰어남을 알 수 있었으며, 특히 100~200메쉬의 찰보리 가루의 흡수율이 가장 우수한 것을 알 수 있었다.As can be seen in Table 2, except in the case where the waxy barley powder is more than 200 mesh, in all cases it was found that the absorption of the barley powder is significantly superior to the glutinous rice flour, in particular the absorption of 100-200 mesh of barley powder It was found to be the best.

따라서, 상기 표 1 및 표 2를 참조하여, 본 발명에 가장 적합한 찰보리 가루는 100~200메쉬의 찰보리 가루인 것을 알 수 있었다.Therefore, referring to Table 1 and Table 2, it was found that the most suitable barley powder for the present invention is 100-200 mesh barley powder.

도 1은 본 발명의 바람직한 실시예에 따른 찰보리를 이용한 호두과자의 제조공정도를 나타낸 도면이다.1 is a view showing a manufacturing process of walnut confectionery using the barley in accordance with a preferred embodiment of the present invention.

도 1에 도시된 바와 같이, 본 발명에 의한 찰보리를 이용한 호두과자 제조방법은, 크게 반죽혼합물을 제조하는 반죽혼합단계(S10), 호두과자의 내부에 첨가되는 앙금을 제조하는 앙금제조단계(S20), 호두를 잘게 세절하는 호두세절단계(S30) 및 베이킹 단계(S40)로 나눌 수 있다.As shown in Figure 1, walnut confectionery manufacturing method using the barley according to the present invention, the dough mixing step (S10) for producing a dough mixture largely, sediment manufacturing step for producing a sediment added to the inside of the walnut (S20) ), Can be divided into walnut fine cutting step (S30) and baking step (S40) to finely walnut.

먼저, 반죽혼합단계(S10)는 호두과자의 외피에 해당하는 반죽혼합물을 제조하는 단계로서, 상기 반죽혼합물에 첨가되는 재료인 밀가루, 설탕, 계란, 찰보리 가루, 마가린, 포도당, 베이킹 파우더, 전지분유, 식소다 및 물을 준비한다. First, the dough mixing step (S10) is a step of preparing a dough mixture corresponding to the shell of the walnut confectionery, flour, sugar, eggs, green barley powder, margarine, glucose, baking powder, whole milk powder which are ingredients added to the dough mixture. Prepare a meal, soda and water.

이때, 상기 식소다는 중탄산나트륨을 사용하여 물은 정제수를 사용하는 것이 바람직하며, 상기 찰보리 가루는 100~200메쉬인 것이 바람직하다.At this time, the food soda using sodium bicarbonate is preferably water used purified water, the green barley powder is preferably 100 ~ 200 mesh.

그리고, 밀가루 10중량부를 기준으로, 여기에 설탕 8~10중량부, 계란 7~9중량부, 찰보리 가루 2~3중량부, 마가린 0.7~0.9중량부, 포도당 0.55~0.65중량부, 베이킹 파우더 0.2~0.3중량부, 전지분유 0.06~0.10중량부, 식소다 0.02~0.06중량부 및 물 3~5중량부를 첨가한 후, 이렇게 혼합된 혼합물을 20~30분 동안 교반하도록 한다.And, based on 10 parts by weight of wheat flour, 8 to 10 parts by weight of sugar, 7 to 9 parts by weight of eggs, 2 to 3 parts by weight of barley flour, 0.7 to 0.9 parts by weight of margarine, 0.55 to 0.65 parts of glucose, baking powder 0.2 0.3 parts by weight, whole milk powder 0.06-0.10 parts by weight, 0.02-0.06 parts by weight of soda and 3-5 parts by weight of water are added, followed by stirring the mixed mixture for 20-30 minutes.

이때, 상기 설탕이 8중량부 미만으로 첨가되면 호두과자의 단맛이 떨어지고, 10중량부를 초과하여 첨가되면 단맛이 너무 심해 호두과자 고유의 맛이 나지 않게 된다.At this time, when the sugar is added in less than 8 parts by weight of sweet walnut falls, and when it is added in excess of 10 parts by weight sweetness is so severe that it does not taste unique to the walnut.

또한, 상기 계란이 7중량부 미만으로 첨가되면 호두과자의 부드러움이 줄어들어 맛이 떨어질 뿐만 아니라 영양가도 감소하게 되며, 9중량부를 초과하여 첨가되면 계란에 의해 호두과자에서 비린내가 날 수도 있고 제조원가 또한 상승하게 되는 문제점이 있다.In addition, if the egg is added less than 7 parts by weight of the softness of the walnut confectionery is reduced not only taste, but also reduce the nutritional value, when added to more than 9 parts by weight may smell fishy walnut in the walnut confectionery and increase the manufacturing cost There is a problem.

또한, 상기 찰보리 가루가 2중량부 미만으로 첨가되면 호두과자에서 찰보리의 맛과 향이 거의 나지 않게 되며, 3중량부를 초과하여 첨가되면 찰보리가 가지는 찰기가 지나치게 강해지는 문제점이 있다.In addition, when less than 2 parts by weight of the barley powder is added, the taste and aroma of the barley in the walnut confectionery hardly come out, and when added in excess of 3 parts by weight there is a problem that the stickiness of the barley is too strong.

또한, 상기 마가린은 호두과자의 맛과 향이 부드럽고 풍부해지는 것을 도와주는 역할을 하며, 마가린이 0.7중량부 미만으로 첨가되면, 호두과자의 부드러움이 떨어지며, 0.9중량부를 초과하여 첨가되면, 호두과자를 운반하는 유통과정에서 외피에 마가린이 응고되어 서로 엉기는 문제점이 있다.In addition, the margarine serves to help the walnut confectionery taste and aroma is soft and rich, when margarine is added less than 0.7 parts by weight, the softness of the walnut falls, and when added in excess of 0.9 parts by weight, carries walnut There is a problem in that the margarine is solidified in the shell during the distribution process to entangle each other.

또한, 상기 전지분유는 호두과자 외피의 기공 및 조직을 균일하게 개선해줄 뿐만 아니라 호두과자가 구워진 후 외피의 색깔을 보다 좋게 해주는 역할을 하는데, 전지분유가 0.06중량부 미만으로 첨가되면, 상기와 같은 역할을 수행할 수 없으며, 0.10중량부를 초과하여 첨가되면, 전지분유 특유의 향으로 인하여 호두과자 본연의 맛과 향이 떨어지는 문제점이 있다.In addition, the whole milk powder not only improves the pore and texture of the shell of the walnut confectionery uniformly but also serves to improve the color of the outer shell after the walnut confectionery is baked, when whole milk powder is added to less than 0.06 parts by weight, Can not play a role, if added in excess of 0.10 parts by weight, there is a problem that the flavor and aroma of the walnut confectionery falls due to the unique flavor of whole milk powder.

또한, 상기 물이 3중량부 미만으로 첨가되면, 호두과자의 외피가 퍽퍽해져 맛이 떨어지며, 5중량부를 초과하여 첨가되면, 반죽이 너무 질게 되어 호두과자의 제조가 어렵게 된다.In addition, when the water is added to less than 3 parts by weight, the outer shell of the walnut confectionery is puffy and taste is reduced, when added in excess of 5 parts by weight, the dough becomes too thin, making the walnut confectionery difficult.

다음, 앙금제조단계(S20)는 호두과자의 내부에 첨가되는 앙금을 제조하는 단계로서, 우선 앙금의 주재료가 되는 붉은 강낭콩과 팥을 준비하여 세척한 후, 상기 붉은 강낭콩:팥의 비율이 1:4~6이 되도록 혼합하여 150~170℃의 온도로 150~200분 동안 증숙한다. Next, the sediment manufacturing step (S20) is a step of preparing a sediment added to the inside of the walnut, prepared by washing the red kidney beans and red beans which are the main ingredients of the sediment, and then the ratio of the red kidney beans: red beans 1: Mix so that it is 4-6, and steam for 150-200 minutes at the temperature of 150-170 degreeC.

그리고, 상기 증숙된 붉은 강낭콩과 팥의 혼합물을 분쇄기 등을 이용하여 잘게 분쇄한다. 분쇄된 붉은 강낭콩과 팥의 혼합물을 물로 세척하고 헹구는 공정을 반복하여, 물에 가라앉는 앙금만을 채취하도록 한다. Then, the steamed mixture of red kidney beans and red beans are finely ground using a grinder or the like. Repeat the process of washing and rinsing the mixture of crushed red kidney beans and red beans to collect only the sediments that sink in water.

채취된 앙금 10중량부를 기준으로, 여기에 설탕 5~7중량부 및 정제염 0.01~0.02중량부를 첨가하여 혼합한 후, 상기 설탕 및 정제염이 첨가된 앙금을 탈수하면 호두과자의 내부에 첨가되는 앙금을 얻을 수 있다.Based on 10 parts by weight of the collected sediment, 5 to 7 parts by weight of sugar and 0.01 to 0.02 parts by weight of refined salt are added and mixed, and when the sediment to which the sugar and refined salt is added is dehydrated, You can get it.

다음, 호두세절단계(S30)에서는, 칼 등의 절단도구를 이용하여 호두를 직경 2~7mm의 크기로 세절한다. 이때, 호두를 2mm 보다 작게 자르면 호두과자를 먹을 때 호두가 씹히는 맛을 느낄 수 없으며, 7mm 보다 크게 자르면 호두과자에서 호두가 분리될 수 있는 문제가 발생한다.Next, in the walnut cutting step (S30), using a cutting tool such as a knife to cut the walnut into the size of 2 ~ 7mm in diameter. At this time, if you cut the walnut smaller than 2mm can not feel the taste of the walnut chew when eating the walnut, when the cut larger than 7mm occurs a problem that the walnut can be separated from the walnut.

다음, 베이킹 단계(S40)는 상기 단계에서 제조된 반죽혼합물, 앙금 및 세절된 호두를 달구어진 형틀에 순차적으로 투입하여 굽는 단계로써, 호두과자를 굽는 조건은 120~180℃의 온도에서 4~5분 동안 구울 때, 표면이 바삭바삭하고 내부가 잘 익은 호두과자를 얻을 수 있다.Next, the baking step (S40) is a step of sequentially putting the dough mixture, sediment and shredded walnuts prepared in the above step into the baking mold, bake walnut conditions are 4 ~ 5 at a temperature of 120 ~ 180 ℃ When you bake for a minute, you'll get a crunchy, ripe walnut.

도 1은 본 발명에 의한 찰보리를 이용한 호두과자의 제조공정도를 도시한 도면이다.1 is a view showing a manufacturing process of walnut confectionery using the barley according to the present invention.

Claims (6)

찰보리를 포함하는 호두과자 반죽혼합물을 제조하는 반죽혼합단계(S10);Dough mixing step (S10) for preparing a walnut pastry dough mixture containing a barley; 호두과자용 앙금을 제조하는 앙금제조단계(S20);Sediment manufacturing step for preparing a walnut confectionery (S20); 호두를 직경 2~7mm의 크기로 세절하는 호두세절단계(S30); 및Walnut cutting step of cutting the walnut into the size of 2 ~ 7mm (S30); And 상기 세절된 호두, 반죽혼합물 및 앙금을 형틀에 순차적으로 투입하여 굽는 베이킹 단계(S40);Baking step (S40) to sequentially put the shredded walnut, dough mixture and sediment into the mold; 를 포함하는 것을 특징으로 하는 찰보리를 이용한 호두과자 제조방법.Walnut confectionery manufacturing method using the barley, characterized in that it comprises a. 제 1항에 있어서,The method of claim 1, 상기 반죽혼합단계(S10)는,The dough mixing step (S10), 밀가루 10중량부를 기준으로, 여기에 설탕 8~10중량부, 계란 7~9중량부, 찰보리 가루 2~3중량부, 마가린 0.7~0.9중량부, 포도당 0.55~0.65중량부, 베이킹 파우더 0.2~0.3중량부, 전지분유 0.06~0.10중량부, 식소다 0.02~0.06중량부 및 물 3~5중량부를 첨가한 후, 20~30분 동안 교반하는 것을 특징으로 하는 찰보리를 이용한 호두과자 제조방법.Based on 10 parts by weight of flour, 8 to 10 parts by weight of sugar, 7 to 9 parts by weight of eggs, 2 to 3 parts by weight of barley flour, 0.7 to 0.9 parts by weight of margarine, 0.55 to 0.65 parts of glucose, and 0.2 to 0.3 baking powder A method for producing walnut confectionery using crab barley, characterized by adding 20 parts by weight, 0.06 to 0.10 parts by weight of whole milk powder, 0.02 to 0.06 parts by weight of soda and 3 to 5 parts by weight of water, and then stirring for 20 to 30 minutes. 제 2항에 있어서,The method of claim 2, 상기 찰보리 가루는 100~200메쉬인 것을 특징으로 하는 찰보리를 이용한 호두과자 제조방법.The green barley powder manufacturing method using walnut confectionery, characterized in that 100 ~ 200 mesh. 제 1항에 있어서,The method of claim 1, 상기 앙금제조단계(S20)는,The sediment manufacturing step (S20), 붉은 강낭콩:팥의 비율이 1:4~6이 되도록 붉은 강낭콩과 팥을 준비하여 세척한 후, 150~170℃의 온도로 150~200분 동안 증숙하는 단계;Red kidney beans: prepare a red kidney beans and red beans so that the ratio of red beans 1: 4 ~ 6, and then steaming for 150-200 minutes at a temperature of 150 ~ 170 ℃; 상기 증숙된 붉은 강낭콩과 팥의 혼합물을 분쇄하는 단계;Grinding the mixture of steamed red kidney beans and red beans; 상기 분쇄된 혼합물을 물로 세척하고 헹구는 단계;Washing and rinsing the ground mixture with water; 상기 세척된 혼합물에서 앙금만을 채취하는 단계; Extracting only sediment from the washed mixture; 상기 앙금 10중량부를 기준으로, 여기에 설탕 5~7중량부 및 정제염 0.01~0.02중량부를 첨가하여 혼합하는 단계; 및Based on 10 parts by weight of the sediment, adding and mixing 5-7 parts by weight of sugar and 0.01-0.02 parts by weight of refined salt thereto; And 상기 설탕 및 정제염이 첨가된 앙금을 탈수하는 단계;Dehydrating the sediment to which the sugar and the refined salt are added; 를 포함하는 것을 특징으로 하는 찰보리를 이용한 호두과자 제조방법.Walnut confectionery manufacturing method using the barley, characterized in that it comprises a. 제 1항에 있어서,The method of claim 1, 상기 베이킹 단계(S40)에서 세절된 호두, 반죽혼합물 및 앙금을 120~180℃의 온도에서 4~5분 동안 굽는 것을 특징으로 하는 찰보리를 이용한 호두과자 제조방법.Walnut chopped with walnuts, dough mixture and sediment baked in the baking step (S40) for 4 to 5 minutes at a temperature of 120 ~ 180 ℃. 제 1항 내지 제 5항 중 어느 한 항에 따른 방법에 의해 제조되는 것을 특징으로 하는 찰보리 호두과자.A barley walnut confectionery prepared by the method according to any one of claims 1 to 5.
KR1020080021965A 2008-03-10 2008-03-10 Method for manufacturing walnut cake using barley and walnut cake thereby KR100947347B1 (en)

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KR101053122B1 (en) * 2011-03-31 2011-08-01 김상열 Walnut confectionery using rice flour and manufacturing method thereof
KR101303827B1 (en) * 2011-09-07 2013-09-04 안현석 Dough for the Shell of Walnut Cake, The Preparation thereof, and the Preparation Method of the Walnut Cake using the Same
KR101505737B1 (en) * 2013-08-20 2015-03-25 장창충 Dow composition for walnut cake, walnut cake using the same, and method for preparing the walnut cake
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KR101215890B1 (en) 2010-05-31 2012-12-27 김용경 manufacturing method of steamed-burn bread and walnut cake using barley and squash
KR101215889B1 (en) 2010-05-31 2012-12-27 김용경 manufacturing method of steamed-burn bread and walnut cake using barley and mulberry
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KR20060120796A (en) * 2005-05-23 2006-11-28 이상조 Sticky barley and mulberry leaves bread use sticky barley and making a method
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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR101053122B1 (en) * 2011-03-31 2011-08-01 김상열 Walnut confectionery using rice flour and manufacturing method thereof
KR101303827B1 (en) * 2011-09-07 2013-09-04 안현석 Dough for the Shell of Walnut Cake, The Preparation thereof, and the Preparation Method of the Walnut Cake using the Same
KR101505737B1 (en) * 2013-08-20 2015-03-25 장창충 Dow composition for walnut cake, walnut cake using the same, and method for preparing the walnut cake
KR20210029920A (en) * 2019-09-09 2021-03-17 석영섭 Manufacturing method of walnut cake using seeweed extract

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