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

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

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}

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.

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.

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.

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.

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.

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.

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.

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.

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 ℃.

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.

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.

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.

Hereinafter, the present invention will be described in more detail with reference to the accompanying drawings.

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.

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.

division Ingredient 100mesh or less 100 ~ 140mesh 140 ~ 200mesh More than 200mesh protein 11.8 14.3 15.1 17.3 10.0 Starch 61.9 51.3 52.7 53.5 64.4 Ash 0.77 0.98 1.02 1.40 0.52

unit: %

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.

division Ingredient 100mesh or less 100 ~ 140 mesh 140 ~ 200 mesh More than 200mesh Glutinous rice flour Absorption rate (%) 171 200 341 339 126 136

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.

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.

1 is a view showing a manufacturing process of walnut confectionery using the barley in accordance with a preferred embodiment of the present invention.

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.

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.

At this time, the food soda using sodium bicarbonate is preferably water used purified water, the green barley powder is preferably 100 ~ 200 mesh.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

1 is a view showing a manufacturing process of walnut confectionery using the barley according to the present invention.

Claims (6)

Dough mixing step (S10) for preparing a walnut pastry dough mixture containing a barley; Sediment manufacturing step for preparing a walnut confectionery (S20); Walnut cutting step of cutting the walnut into the size of 2 ~ 7mm (S30); And Baking step (S40) to sequentially put the shredded walnut, dough mixture and sediment into the mold; Walnut confectionery manufacturing method using the barley, characterized in that it comprises a. The method of claim 1, The dough mixing step (S10), 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. The method of claim 2, The green barley powder manufacturing method using walnut confectionery, characterized in that 100 ~ 200 mesh. The method of claim 1, The sediment manufacturing step (S20), 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 ℃; 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; Walnut confectionery manufacturing method using the barley, characterized in that it comprises a. The method of claim 1, 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 ℃. A barley walnut confectionery prepared by the method according to any one of claims 1 to 5.

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