KR20110099952A - Premix of walnut cookies using rice powder and preparation method thereof - Google Patents

Abstract

The present invention relates to a premix for walnut confectionery using rice flour and a method for preparing the same, and more particularly, to obtain a rice flour mixture in which rice flour, rice bran, gluten and a baking improving agent are mixed; It relates to a walnut confectionery premix using a rice flour obtained by mixing the rice flour mixture with sugar, malto dextrin, baking powder, baking flavor, vanilla flavor, salt, edible oil and a method for producing the same.
In the present invention, the rice flour may use rice flour mixed with rice bran (rice bran) and old rice with low economic value.
Eggs (whole egg solution), sake (tablet), margarine, cinnamon powder, maltitol and / or purified water are added to the premix using the rice flour of the present invention, and then kneaded to prepare a walnut cake by mixing red bean paste and walnut kernels. .

Description

Premix of Walnut Cookies Using Rice Powder and Preparation Method Thereof}

The present invention relates to a premix for walnut confectionery using rice flour and a method for preparing the same, and more particularly, to obtain a rice flour mixture in which rice flour, rice bran, gluten and a baking improving agent are mixed; It relates to a walnut confectionery premix using a rice flour obtained by mixing the rice flour mixture with sugar, malto dextrin, baking powder, baking flavor, vanilla flavor, salt, edible oil and a method for producing the same.

In the present invention, the rice flour may use rice flour mixed with rice bran (rice bran) and old rice with low economic value.

Eggs (whole egg solution), sake (tablet), margarine, cinnamon powder, maltitol and / or purified water are added to the premix using the rice flour of the present invention, and then kneaded to prepare a walnut cake by mixing red bean paste and walnut kernels. .

As farm incomes are being reduced due to falling prices due to oversupply of rice, it is necessary to create added value through the use of less commercially available rice and surplus by-products (rice bran). Particularly in modern times, as the family becomes two-three families in a family, it is urgent to develop differentiated rice processing products that meet the needs of consumers by pursuing food quality, convenience and safety.

The efficacy of rice is known to be effective in the treatment of hypertension, kidney disease, eczema, diarrhea, bowel cancer prevention, cholesterol control and kidney stones (rice bran), skin care (rice bran).

More than 95% of nutrients such as fat, carbohydrate, and protein are concentrated in rice bran (rice bran) and rice eyes (embryo), but white rice is a dead rice that has lost all of these nutrients. Not. In addition, the rice bran contains octacosanol, which reduces cholesterol in the body and increases the body's glycogen, which is known as octacosanol. have. Tocotrienol in rice bran is 40 times stronger in antioxidant activity than tocopherol and contains a large amount of dietary fiber, which is known to be good for chronic constipation, elimination of stool, and prevention of adult diseases.

Conventionally, rice has traditional rice cakes, rice porridge, and Sikhye except rice, but there are not many products that are oxidized and commercialized. Recently, 378 companies, such as rice wine and rice cakes, are processing 240,000 tons a year, but they are neglected to improve the quality of products, such as small product and technology. In the diet, the consumption of rice as well as rice, bamboo, rice cakes and favorite food is increasing, and the consumption form of rice is changing in line with the aging age and the nuclear family trend. In line with these trends, farmers and organizations that produce rice also need to identify new requirements of consumers and apply new processing technologies to their products to produce more diverse and competitive products.

Premix is a powder product that combines sugar and butter with flour for easy cooking at home. It consists of various powders from frying flour and crumb flour to confectionery baking powder such as hotteok, hot cakes and cookies. As well-being is emerging as a trend in these premixes, premix products made of organic and Korean wheat are becoming popular with steady growth. In addition, as home-made culture of making food with my own hands spreads, premix products made by large companies have been differentiated from organic and Korean wheat as more and more consumers try to eat safe food even if the price is high, in line with the well-being trend of the market. The launch of various well-being premix products such as premix is spreading.

Walnuts are rich in omega-3s, proteins, vitamin B2, and vitamin B1, which are widely used for food and medicinal purposes. Vitamin E is known to help improve memory by reducing free radicals and increasing blood flow. In agreement, walnuts are written to be fat, strong to the body, black hair, protect the blood, and send Hachomyeon.

Walnut confectionery has been operating for the first time in Korea since the founding of Hakhwa Hodo Confectionery in Cheongan in 1934. Korean Patent Publication No. 2007-0060600 (Wild confectionery manufacturing method) is a premix of flour, sugar, cooking oil, margarine, dextrin, baking powder, emulsifier, salt and flavors, mixed with egg, water, cooking oil, butter, condensed milk, and jongjong. After putting the dough into the walnut-shaped baking mold, the red bean paste and the large walnut kernels are put directly by hand and heated to a constant temperature to cool the baked walnuts so that water droplets do not form. Since the water inside does not evaporate and is packaged individually to keep it moist for a long time, you can enjoy the original taste of walnut confectionery even if you eat after long-term storage.

Meanwhile, Korean Patent Publication No. 10-2009-0096888 (a method of preparing a walnut pastry using a barley and a walnut pastry produced by the same) is a material for preparing a material added to a walnut pastry. Preparation step (S10); A mixing step (S20) of adding and mixing the prepared ingredients flour, sugar, egg, calabash powder, margarine, glucose, baking powder, whole milk powder, soda and water; And a stirring step (S30) of stirring the mixed mixture for 20 to 30 minutes, wherein the amount of each material added in the mixing step (S20) is 8 to 10 parts by weight of sugar based on 10 parts by weight of wheat flour. , 6 to 8 parts by weight of eggs, 2 to 3 parts by weight of 100 to 200 mesh barley powder, 1 to 2 parts by weight of margarine, 0.3 to 0.7 parts by weight of glucose, 0.2 to 0.4 parts by weight of baking powder, 0.05 to 0.10 parts by weight of whole milk powder The present invention relates to a method for producing a dough for walnut confectionery using waxy barley, and 0.01 to 0.05 parts by weight of soda and 1 to 3 parts by weight of water.

Korean Patent Registration 10-0666078 (walnut confectionery and its manufacturing method) is made by adding the size of walnut to at least 1/3 of the appearance of the whole walnut confectionery to make the walnut confectionery taste It also relates to the manufacturing method of walnut confectionery manufactured to have an uneven appearance similar to the shape of the actual walnut. Walnut confectionery manufacturing method according to the present invention in the walnut confectionery manufacturing method that can prepare a plurality of walnut confectionery by inputting a material comprising a dough blood and adzuki bean paste into a walnut confectionery device consisting of a plurality of upper frame and lower frame, Preparing and kneading the material, and preparing the red bean paste and walnut 1/4 embryo, the preheating step of the manufacturing apparatus, and the walnut production step, the walnut production step is the walnut pastry manufacturing equipment is water After 25 minutes to 30 minutes of preheating, at the proper temperature, add the walnuts to the machine mold of the walnut cake making machine by hand, add the appropriate amount of dough together, and fill the appropriate amount of red bean paste, and then add the appropriate amount of dough. In addition, the filling step, and cover the upper frame and the lower frame to rotate once, removing the upper frame and removing the walnut from the lower frame It is made, the time required to take out from the walnut feeding step is characterized in that it takes 3 minutes 20 seconds to 3 minutes 30 seconds. Patent Publication No. 10-2009-0085759 (Rye walnut confectionery manufacturing method) is to produce traditional walnuts by adding rye, but adds the flavor to the quarter of raw walnuts added with the dough, high speed, medium speed, low speed It is a method of improving the soft texture by the continuous stirring action of.

In the present invention, the rye is selected and added as the main component included in the dough, so that the shell feels a little crunchy, but gives a complex unique aesthetic that becomes softer over time.

Walnut confectionery premix using the rice flour of the present invention is a step of preparing rice flour by mixing rice bran with old rice or rice flour and gluten and baking improver, and walnut confectionery rice powder premix (Premix) is sugar, malto dextrin, It consists of mixing non-glutinous rice with baking powder, vanilla flavor, salt, and edible oils and fats. In the premix of the egg (wheat solution), liquor (jongjong), margarine, cinnamon powder, maltitol, purified water and kneading step of aging. Put the red bean paste, fine walnuts into the dough, and prepare walnut cookies using an automatic or manual walnut maker.

The present invention is to recycle the residual rice and rice bran generated after milling to a high value-added walnut sweets in place of flour.

In general, old rice has many disadvantages (crack, 胴 割) because of the poor binding and moisturizing has a disadvantage of poor taste and texture. In order to solve this problem, by mixing gluten and bakery improver in rice flour to produce non-glutinous rice flour can solve the problem of poor binding and texture. In addition, by using the useful ingredients contained in the rice bran in the walnut confectionery can provide an excellent walnut sweets with excellent taste, nutrition and marketability.

As farm incomes are being reduced due to falling prices due to oversupply of rice, it is intended to promote rice consumption and create added value through the use of old commodities with less commercial value and surplus by-products (rice bran). In addition, farm income is reduced due to the price drop caused by oversupply of rice and imported rice, which can contribute to the creation of added value through the use of less commercially available rice and surplus by-products (rice bran).

1 is a process chart showing an example of a manufacturing method of the pre-mix for walnut cookies using the rice flour of the present invention.
Figure 2 is a process diagram showing an example of the manufacturing process of walnut confectionery by applying the pre-mix for walnut confectionery using the rice flour of the present invention.

The present invention shows a method for producing a premix for walnut cookies using rice flour.

The present invention comprises the steps of obtaining a rice flour mixture of rice flour, rice bran, gluten (gluten) and baking improving agent; It shows a method of preparing a pre-walnut premix using rice flour mixed with sugar, malto dextrin, baking powder, vanilla flavor, salt, and edible oil as an ingredient in the rice flour mixture (see FIG. 1).

The present invention is a rice powder mixture of 70 to 72 parts by weight of rice, 8 to 10 parts by weight of rice bran, 13 to 17 parts by weight of gluten, 3 to 7 parts by weight of baking improving agent 31 to 34 parts by weight of sugar, 6 to 8 parts by weight of maltodextrin The manufacturing method of the walnut pastry premix using the rice powder which mixes 0.1-0.5 weight part of baking powder, 0.01-0.05 weight part of vanilla flavors, 0.3-0.6 weight part of salts, and 6-8 weight part of edible fats and oils is shown.

The bakery improver may be used as a commercially available product.

The bakery improver in the above can be used as a commercially available product (product name: S1000, Genico Foods Co., Ltd.).

The rice flour in the above may be any one or more selected from white rice, brown rice, germinated brown rice, black rice.

The rice flour in the above may be used any one or more selected from non-glutinous rice, glutinous rice, rice.

The manufacturing method of the walnut confectionery premix using the rice flour of the present invention may further include 0.5 to 3 parts by weight of a functional material in the preparation of the walnut confectionery premix using the above-mentioned rice flour.

The functional material may be fenugreek seed powder (Fenugreek seed powder).

The functional material in the above can be used to wash fenugreek seeds, remove the water and then crushed by a grinder.

The functional material in the above can be used to wash the fenugreek seed, remove the water and then pulverized by a pulverizer to a particle size of the rice flour particle size ± 20%.

As an example of the manufacturing method of the walnut confectionery premix using a rice flour containing a functional substance in the above 70 to 72 parts by weight of rice, 8 to 10 parts by weight of rice bran, 13 to 17 parts by weight of gluten, 3 to 7 parts by weight of baking improving agent 31 to 34 parts by weight of sugar, 6 to 8 parts by weight of maltodextrin, 0.1 to 0.5 parts by weight of baking powder, 0.01 to 0.05 parts by weight of vanilla flavor, 0.3 to 0.6 parts by weight of salt, 6 to 8 parts by weight of edible oil and fat The manufacturing method of the walnut confectionery premix which uses the rice powder which mixes 0.5-3 weight part of leek seed powder is shown.

The present invention represents a walnut confectionery premix prepared by the manufacturing method of the walnut confectionery premix using the above-mentioned rice flour.

The present invention shows a method of producing a walnut confectionery using a walnut confectionery premix prepared by the method for preparing a walnut confectionery using the above-mentioned rice flour.

The present invention comprises the steps of obtaining a rice flour mixture of rice flour, rice bran, gluten and baking improving agent; Sugar, malto dextrin, baking powder, baking powder, vanilla flavor, salt, and edible oil to the rice flour mixture to obtain a walnut confectionery premix including rice flour; Obtaining a dough by adding egg, jongjong, margarine, cinnamon powder, maltitol, and purified water to the walnut pastry premix including rice flour; The dough, adzuki bean paste, and walnuts are shown in the manufacturing method of a walnut confectionery using a premix for walnut confectionery, the main ingredient of which is a rice flour comprising the step of heating the mold (see Fig. 2).

The present invention comprises the steps of obtaining a rice flour mixture of 70 to 72 parts by weight of rice flour, 8 to 10 parts by weight of rice bran, 13 to 17 parts by weight of gluten, and 3 to 7 parts by weight of a baking improving agent; 31 to 34 parts by weight of sugar, 6 to 8 parts by weight of maltodextrin, 0.1 to 0.5 parts by weight of baking powder, 0.01 to 0.05 parts by weight of vanilla flavor, 0.3 to 0.6 parts by weight of salt, and 6 to 8 parts by weight of edible oil to the rice flour mixture. Mixing to obtain a walnut confectionery premix containing rice flour; 50 to 55 parts by weight of eggs, 3 to 4 parts by weight, 2.5 to 3.0 parts by weight of margarine, 0.02 to 0.03 parts by weight of cinnamon powder, 6 to 8 parts by weight of maltitol, 40 to 40 parts by weight of walnut confectionery containing the above-mentioned rice flour Adding 50 parts by weight to obtain a dough; The method of manufacturing a walnut confectionery using a premix for walnut confectionery, which is mainly made of rice flour, comprising the step of heating 55 to 60 parts by weight of the dough, 40 to 45 parts by weight of red bean paste, and 1 to 10 parts by weight of walnuts in a mold. Indicates.

The present invention comprises the steps of obtaining a rice flour mixture of 70 to 72 parts by weight of rice flour, 8 to 10 parts by weight of rice bran, 13 to 17 parts by weight of gluten, and 3 to 7 parts by weight of a baking improving agent; 31 to 34 parts by weight of sugar, 6 to 8 parts by weight of maltodextrin, 0.1 to 0.5 parts by weight of baking powder, 0.01 to 0.05 parts by weight of vanilla flavor, 0.3 to 0.6 parts by weight of salt, edible oil and fat to 6 to 8 parts by weight to the rice flour mixture. Mixing 0.5-3 parts by weight fenugreek seed powder to obtain a walnut pastry premix containing rice flour; 50 to 55 parts by weight of eggs, 3 to 4 parts by weight, 2.5 to 3.0 parts by weight of margarine, 0.02 to 0.03 parts by weight of cinnamon powder, 6 to 8 parts by weight of maltitol, 40 to 40 parts by weight of walnut confectionery containing the above-mentioned rice flour Adding 50 parts by weight to obtain a dough; The method of manufacturing a walnut confectionery using a premix for walnut confectionery, which is mainly made of rice flour, comprising the step of heating 55 to 60 parts by weight of the dough, 40 to 45 parts by weight of red bean paste, and 1 to 10 parts by weight of walnuts in a mold. Indicates.

Dough in the above can be used to ripen before putting into the mold with red bean paste, walnuts.

In the above dough can be used for aged for 6 to 24 hours at 4 ~ 10 ℃ before putting in a mold with red bean paste, walnut.

Molding frame in the above can be used for the automatic walnut pastry maker or manual walnut pastry maker used in the manufacture of walnut.

Rum, wine or ginseng wine may be used instead of Jeongjong in the above.

In the edible oil and fat may be used palm oil, palm kernel oil and / or cacao oil.

In the above, walnuts can be used cut into sizes of 1 to 5 × 1 to 5 mm (width × length).

In the above, adzuki bean paste can be used as a commercially available product (soybean meal of soybean food).

The red bean sediment is boiled red beans boiled and then rinsed with cold water and then cut and separated the sediment and the supernatant, and then added sugar to the sediment can be used.

It is preferable to put the dough, red bean paste and walnut in the mold to bake for 2 to 4 minutes in a fire showing a temperature of 150 ~ 180 ℃ when heated.

Walnut confectionery preparation method using the walnut confectionery premix using the rice flour of the present invention, walnut confectionery premix prepared by the above method and walnut confectionery premix using the method The present invention has been carried out under various conditions, and in order to achieve the object of the present invention, it is preferable to provide the present invention under the above-mentioned conditions.

Hereinafter, the contents of the present invention will be described in detail through Examples, Preparation Examples, Application Examples, and Test Examples. However, these are intended to explain the present invention in more detail, and the scope of the present invention is not limited thereto.

<Examples 1-7>; Walnut Sweets Premix

Rice flour mixture was obtained by mixing 8-10 weight part of rice bran, 13-17 weight part of gluten, and 3-7 weight part of baking improvement agents with respect to 70-72 weight part of rice flour.

31 to 34 parts by weight of sugar, 6 to 8 parts by weight of malto dextrin, 0.1 to 0.5 parts by weight of baking powder, 0.01 to 0.05 parts by weight of vanilla flavor, and 0.3 to 0.6 parts by weight of the rice flour mixture 6-8 parts by weight of edible oils and fats were mixed to prepare a premix containing rice flour as a main ingredient.

The rice powder of Examples 1 to 5 is made of Chungju rice, the rice powder of Example 6 was used for two years old rice flour, Example 7 used flour (gravity) instead of rice flour (Table 1 compounding ratio) Reference).

Compounding ratio (parts by weight) of Examples 1 to 7 division Example 1 Example 2 Example 3 Example 4 Example 5 Example 6 Example 7 Rice flour 70 70.5 71 71.5 72 70 72 Rice bran 8 8.5 9 9.5 10 - - gluten 13 14 15 16 17 - - Baking improver 3 4 5 6 7 5 5 Sugar 31 32 33 33.5 34 33 33 Maltodextrin 6 6.5 7 7.5 8 7 7 Baking powder 0.1 0.2 0.3 0.4 0.5 0.3 0.3 Vanilla flavor 0.01 0.02 0.03 0.04 0.05 0.03 0.03 saline 0.3 0.35 0.4 0.45 0.5 0.4 0.4 Edible oils and fats 6 6.5 7 7.5 8 7 7

<Preparation Example 1 to Preparation Example 7> Dough for preparing walnut

Rice flour mixture was obtained by mixing 8-10 weight part of rice bran, 13-17 weight part of gluten, and 3-7 weight part of baking improvement agents with respect to 70-72 weight part of rice flour.

31 to 34 parts by weight of sugar, 6 to 8 parts by weight of malto dextrin, 0.1 to 0.5 parts by weight of baking powder, 0.01 to 0.05 parts by weight of vanilla flavor, and 0.3 to 0.6 parts by weight of the rice flour mixture 6-8 parts by weight of edible oils and fats were mixed to prepare a premix containing rice flour as a main ingredient.

50-55 parts by weight of eggs (whole egg solution), 3-4 parts by weight, margarine 2.5-3.0 parts by weight, cinnamon powder 0.02-0.03 parts, maltitol 6-8 parts, purified water 40-50 parts, to the premix. After putting and kneading to obtain the dough of Preparation Examples 1 to 7 shown in Table 2, the dough of Preparation Examples 1 to 7 was aged for 24 hours at 4 ℃ (see dough mixture ratio of Table 2) .

Dough mixture ratio of Preparation Examples 1 to 7 (parts by weight) division Preparation Example 1 Preparation Example 2 Preparation Example 3 Production Example 4 Production Example 5 Production Example 6 Preparation Example 7 Rice flour 70 70.5 71 71.5 72 70 72 Rice bran 8 8.5 9 9.5 10 - - gluten 13 14 15 16 17 - - Baking improver 3 4 5 6 7 5 5 Sugar 31 32 33 33.5 34 33 33 Maltodextrin 6 6.5 7 7.5 8 7 7 Baking powder 0.1 0.2 0.3 0.4 0.5 0.3 0.3 Vanilla flavor 0.01 0.02 0.03 0.04 0.05 0.03 0.03 saline 0.3 0.35 0.4 0.45 0.5 0.4 0.4 Edible oils and fats 6 6.5 7 7.5 8 7 7 Egg 50 51 52 53 55 52 52 Jeongjong 3 3.2 3.4 3.7 4 3.5 3.5 Margarine 2.5 2.6 2.7 2.8 3 2.6 2.6 Cinnamon Powder 0.02 0.024 0.026 0.028 0.03 0.025 0.025 Maltitol 6 6.5 7 7.5 8 7 7 Purified water 45 45 45 45 45 45 45

<Application Examples 1 to 7> Preparation of Walnut

55-60 parts by weight of each dough obtained in Preparation Examples 1-7, 40-45 parts by weight of adzuki bean paste, 3-10 parts by weight of walnuts were put in an automatic walnut maker and baked at 180 ° C. for 4 minutes to prepare walnut cookies. .

Walnut confectionery ratio (part by weight) division Application Example 1 Application Example 2 Application Example 3 Application Example 4 Application Example 5 Application Example 6 Application Example 7 Dough 55 56 57 58 60 57 57 Red bean paste 40 41 42 43 45 42 42 Walnut 3 4 5 6 7 3 3

<Test Example>; Sensory evaluation

Sensory tests such as taste, smell, texture, and taste of each of the walnuts prepared in Application Examples 1 to 7 were carried out by 20 sensory test personnel (5 men and women each) who had a sensory test experience over 3 years. Measured by the dot scale method and the results are shown in Table 4 below.

Sensory Comparison of Walnut Cookies division Application Example 1 Application Example 2 Application Example 3 Application Example 4 Application Example 5 Application Example 6 Application Example 7 flavor 4.364 4.456 4.768 4.654 4.564 3.246 4.462 smell 4.238 4.364 4.648 4.546 4.486 3.364 4.368 Organization 4.326 4.348 4.764 4.568 4.446 3.218 4.246 Symbol 4.332 4.326 4.678 4.662 4.548 3.324 4.128

* In Table 4, the sensory test values such as taste, smell, texture, preference, etc. were measured three times by dividing the total number of scores given by sensory testers by the number of sensory testers, and the average was rounded to the fourth decimal place. As a numerical value, a higher value means better sensory functionality.

As shown in Table 4, it was found that the walnut confectionery prepared using the walnut confectionery premix obtained from the manufacturing method of the walnut confectionery premix using the rice flour of the present invention has excellent sensory properties.

Example 8 Walnut Sweets Premix

Rice flour mixture was obtained by mixing 9 parts by weight of rice bran, 16 parts by weight of gluten, and 6 parts by weight of a baking improving agent (S1000, Genico Foods Co., Ltd.) with respect to 71.5 parts by weight of rice powder.

33.5 parts by weight of sugar, 7.5 parts by weight of maltodextrin, 0.4 parts by weight of baking powder, 0.04 parts by weight of vanilla flavor, 0.45 parts by weight of salt, 7.5 parts by weight of edible oil and a mixture of fenugreek seed powder and 2.5 parts by weight of walnut confectionery Was prepared.

Application Example 8 Walnut Cookies

Rice flour mixture was obtained by mixing 9 parts by weight of rice bran, 16 parts by weight of gluten, and 6 parts by weight of a baking improving agent (S1000, Genico Foods Co., Ltd.) with respect to 71.5 parts by weight of rice powder.

33.5 parts by weight of sugar, 7.5 parts by weight of maltodextrin, 0.4 parts by weight of baking powder, 0.04 parts by weight of vanilla flavor, 0.45 parts by weight of salt, 7.5 parts by weight of edible oil and a mixture of fenugreek seed powder and 2.5 parts by weight of walnut confectionery Was prepared.

In the walnut pastry, 53 parts by weight of eggs (whole egg solution), 3.4 parts by weight, margarine 2.8 parts by weight, cinnamon powder 0.028 parts by weight, maltitol 7.5 parts by weight, and 45 parts by weight of purified water were kneaded to obtain a dough. The dough was aged at 4 ° C. for 24 hours.

58 parts by weight of the aged dough, 43 parts by weight of red bean paste, and 6 parts by weight of walnuts were put into an automatic walnut maker and baked at 180 ° C. for 4 minutes to prepare walnut cookies.

In the edible oil and fat used palm oil.

The fenugreek seed powder was washed and dried to remove the water from the fenugreek seeds with a pulverizer was used to grind to the same particle size as rice flour.

In the above walnut was used to cut to a size of 3mm × 3mm (width × length).

Although the preferred embodiments of the present invention have been disclosed for illustrative purposes, those skilled in the art will appreciate that various modifications, additions and substitutions are possible, without departing from the scope and spirit of the invention as disclosed in the accompanying claims. It will be understood that the present invention can be changed.

Older rice and rice bran, which are less commercially available, can be recycled as a walnut premix to promote rice consumption and increase added value. In addition, the consumption of flour can be reduced, so it is useful for saving foreign currency and farm income, and thus has industrial applicability.

Claims (7)

Obtaining a rice flour mixture in which rice flour, rice bran, gluten and a baking improving agent are mixed;
Sugar, malto dextrin, baking powder (Baking Powder), vanilla flavor, salt, edible oil and fat mixed with the rice flour mixture method of producing a pre-mix for walnut cookies using rice flour According to claim 1, wherein the rice flour mixture of 70 to 72 parts by weight of rice, 8 to 10 parts by weight of rice bran, 13 to 17 parts by weight of gluten, 3 to 7 parts by weight of baking improving agent 31 to 34 parts by weight of sugar, 6 to 11 maltodextrin 8 parts by weight, baking powder 0.1 to 0.5 parts by weight, vanilla flavor 0.01 to 0.05 parts by weight, salt 0.3 to 0.6 parts by weight, edible fats and oils 6 to 8 parts by weight of the walnut confectionery manufacturing method of the premix According to claim 1, wherein the rice flour mixture of 70 to 72 parts by weight of rice, 8 to 10 parts by weight of rice bran, 13 to 17 parts by weight of gluten, 3 to 7 parts by weight of baking improving agent 31 to 34 parts by weight of sugar, 6 to 11 maltodextrin 8 parts by weight, baking powder 0.1 to 0.5 parts by weight, vanilla flavor 0.01 to 0.05 parts by weight, salt 0.3 to 0.6 parts by weight, edible oil and fat 6 to 8 parts by weight, fenugreek seed powder 0.5 to 3 parts by weight Walnut confectionery preparation method using A premix for walnuts prepared by the method of any one of claims 1 to 3. Obtaining a rice flour mixture in which rice flour, rice bran, gluten and a baking improving agent are mixed;
Sugar, malto dextrin, baking powder, vanilla flavor, salt, and edible oil to the rice flour mixture to obtain a walnut sweet premix;
Step to obtain a dough by adding eggs, jongjong, margarine, cinnamon powder, maltitol, purified water to the walnut pastry premix;
Method of producing a walnut confectionery using a premix for walnut confectionery as the main material, characterized in that it comprises the step of heating the dough, adzuki bean paste, walnut into the molding mold The method of claim 5, further comprising: obtaining a rice flour mixture of 70 to 72 parts by weight of rice flour, 8 to 10 parts by weight of rice bran, 13 to 17 parts by weight of gluten, and 3 to 7 parts by weight of a baking improving agent;
31 to 34 parts by weight of sugar, 6 to 8 parts by weight of maltodextrin, 0.1 to 0.5 parts by weight of baking powder, 0.01 to 0.05 parts by weight of vanilla flavor, 0.3 to 0.6 parts by weight of salt, and 6 to 8 parts by weight of edible oil to the rice flour mixture. Mixing to obtain a walnut premix;
50 to 55 parts by weight of eggs, 3 to 4 parts by weight, margarine 2.5 to 3.0 parts by weight, cinnamon powder 0.02 to 0.03 parts, maltitol 6 to 8 parts and purified water 40 to 50 parts by weight To obtain a dough;
Walnut confectionery using a premix for walnut confectionery, the main ingredient of the rice flour, characterized in that it comprises the step of heating the dough 55-60 parts by weight, red bean paste 40-45 parts by weight, walnut 1-10 parts by weight in a mold Manufacturing Method The method of claim 5, further comprising: obtaining a rice flour mixture of 70 to 72 parts by weight of rice flour, 8 to 10 parts by weight of rice bran, 13 to 17 parts by weight of gluten, and 3 to 7 parts by weight of a baking improving agent;
31 to 34 parts by weight of sugar, 6 to 8 parts by weight of maltodextrin, 0.1 to 0.5 parts by weight of baking powder, 0.01 to 0.05 parts by weight of vanilla flavor, 0.3 to 0.6 parts by weight of salt, edible oil and fat to 6 to 8 parts by weight to the rice flour mixture. , Mixing 0.5-3 parts by weight of fenugreek seed powder to obtain a walnut pastry premix;
50 to 55 parts by weight of eggs, 3 to 4 parts by weight, margarine 2.5 to 3.0 parts by weight, cinnamon powder 0.02 to 0.03 parts, maltitol 6 to 8 parts and purified water 40 to 50 parts by weight To obtain a dough;
Walnut confectionery using a premix for walnut confectionery, the main ingredient of the rice flour, characterized in that it comprises the step of heating the dough 55-60 parts by weight, red bean paste 40-45 parts by weight, walnut 1-10 parts by weight in a mold Manufacturing Method

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