KR20130027318A - Dough for the shell of walnut cake, the preparation thereof, and the preparation method of the walnut cake using the same - Google Patents

Dough for the shell of walnut cake, the preparation thereof, and the preparation method of the walnut cake using the same Download PDF

Info

Publication number
KR20130027318A
KR20130027318A KR1020110090832A KR20110090832A KR20130027318A KR 20130027318 A KR20130027318 A KR 20130027318A KR 1020110090832 A KR1020110090832 A KR 1020110090832A KR 20110090832 A KR20110090832 A KR 20110090832A KR 20130027318 A KR20130027318 A KR 20130027318A
Authority
KR
South Korea
Prior art keywords
rice
walnut
powder
nurungji
dough
Prior art date
Application number
KR1020110090832A
Other languages
Korean (ko)
Other versions
KR101303827B1 (en
Inventor
안현석
Original Assignee
안현석
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by 안현석 filed Critical 안현석
Priority to KR1020110090832A priority Critical patent/KR101303827B1/en
Publication of KR20130027318A publication Critical patent/KR20130027318A/en
Application granted granted Critical
Publication of KR101303827B1 publication Critical patent/KR101303827B1/en

Links

Classifications

    • AHUMAN NECESSITIES
    • A21BAKING; EDIBLE DOUGHS
    • A21DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D10/00Batters, dough or mixtures before baking
    • A21D10/04Batters
    • AHUMAN NECESSITIES
    • A21BAKING; EDIBLE DOUGHS
    • A21BBAKERS' OVENS; MACHINES OR EQUIPMENT FOR BAKING
    • A21B5/00Baking apparatus for special goods; Other baking apparatus
    • 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
    • A21D13/40Products characterised by the type, form or use
    • A21D13/47Decorated or decorative products
    • 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
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/09Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES 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

PURPOSE: A producing method of walnut cake is provided to improve the eating texture of the walnut cake by adding scorched rice powder instead of rice powder, and to offer unique flavor to the walnut cake. CONSTITUTION: A producing method of walnut cake comprises a step of inserting dough for the walnut cake into a mold with red bean paste and crushed walnut, and heating the mold for the predetermined time. A producing method of an outer cover for the walnut cake comprises the following steps: mixing lotus roots, Lentinus edodes, Ganoderma lucidum, ginger, mugwort, Astragall radix, black garlic, Hovenia dulcis, schizandra, Lycium chinense, cinnamon, and Glycyrrhizae radix; inserting the ingredients into a boiling pot with water, and heating at 60-70 deg. C for 24-30 hours to obtain an extract; cooking rice using the extract as cooking liquid, and settling the cooked rice in the shade for cooling; inserting the cooled rice into a scorched rice producing device, and high-pressure compressing the rice at 150-170 deg. C; crushing the obtained scorched rice into 100-200 meshes; mixing the scorched rice powder with medium flour, sugar, eggs, margarine, baking powder, and other ingredients; and stirring the mixture for 30 minutes.

Description

호두과자 외피용 반죽, 이의 제조방법 및 이를 이용하는 호두과자의 제조방법{Dough for the Shell of Walnut Cake, The Preparation thereof, and the Preparation Method of the Walnut Cake using the Same}Dough for the Shell of Walnut Cake, The Preparation Egg, and the Preparation Method of the Walnut Cake using the Same}
본 발명은 호두과자 외피용 반죽, 이의 제조방법 및 이를 이용하는 호두과자의 제조방법에 관한 것으로, 보다 상세하게는, 호두과자의 외피를 형성하는 데 사용하는 반죽의 소재로서 사용할 수 있는 누룽지 분말을 제조하는 방법, 이를 사용하여 제조한 호두과자 외피용 반죽, 이의 제조방법 및 이를 사용하는 호두과자의 제조방법에 관한 것이다.The present invention relates to a dough for walnut shells, a method of manufacturing the same and a method for manufacturing walnut cookies using the same, and more specifically, to prepare a nurungji powder that can be used as a material of the dough used to form the shell of the walnut Method, a walnut pastry shell dough prepared using the same, a method for preparing the same and a method for producing a walnut pastry using the same.
우리 선조들은 누룽지를 약으로 사용했다. 특히 소화기가 약한 어린이나 노인들 또는 목에서 음식을 잘 넘기지 못하는 환자에게 누룽지를 약으로 사용했다. 허준의 동의보감에는 누룽지를 취건반(炊乾飯)이라 부르면서 누릉지를 달여서 아무 때나 마시는 약으로 사용할 수 있는 것으로 되어 있다. 실제로 누룽지는 아미노산이 풍부한 침이 많이 분비되고, 턱관절 운동으로 뇌에 자극을 가하여 뇌혈관 질환을 예방하는 효과를 나타내기도 하는 간식거리이다.Our ancestors used Nurungji as a medicine. In particular, Nulongji was used as a medicine for children and elderly people with weak digestive organs or for patients who could not pass food in the throat. Heo Joon's consent is that Nurungji is called as a drunkard, and it is possible to use it as a medicine to drink at any time. Nurunji is actually a lot of amino acids are secreted saliva, jaw joint exercise to stimulate the brain is a snack street that has the effect of preventing cerebrovascular disease.
호두과자는 주로 고속도로 휴게소나 기차역의 매점 등에서 여행객들에게 간식용이나 선물용으로 판매되고 있는, 팥 앙금을 내용물로 하는 빵류에 속하는 것으로, 종래의 통상적인 제조방법에 따르면, 밀가루, 설탕, 계란, 베이킹 파우더 및 물을 소정의 비율로 혼합하여 호두과자 중량의 약 60% 정도를 차지하는 외피(外皮)를 형성하는 반죽을 만들고, 이를 24시간 정도 방치하여 숙성시킨 다음, 팥 앙금에 적당한 양의 설탕과 적당량의 물을 혼합하여 내용물을 만들고, 호두과자 형상을 갖는 금형에 투입한 다음, 일정한 온도에서 가열하여 구워내는 식품이다. 최근에는 호두과자에 건강 보조물질을 첨가하여 호두과자의 고소한 맛을 유지하면서 건강식품으로 제조하기 위한 여러 가지 시도들이 있으며, 녹차나 연잎, 잣 따위를 건강 보조물질로서 이용한 호두과자가 그 예이다.Walnut confectionery belongs to the bread containing red bean sediment, which is sold mainly to snackers and souvenirs for travelers at highway rest stops and canteens in train stations. According to the conventional manufacturing methods, flour, sugar, eggs, baking Powder and water are mixed in a predetermined ratio to form a dough that forms an outer shell, which accounts for about 60% of the weight of the walnut, and left to mature for 24 hours. It is a food that is mixed with water to make the contents, put into a mold having a walnut shape, and then baked by heating at a constant temperature. Recently, various attempts have been made to add health supplements to walnut confectionery to maintain healthy flavor of walnut confectionery, and to prepare them as health foods. For example, walnut confectionery using green tea, lotus leaf and pine nuts as health supplements.
이러한 호두과자의 주재료인 밀가루는 글루텐이 풍부하여 반죽에 유리하기 때문에, 각종 면류(麵類) 또는 과자를 제조하는 데 널리 사용되고 있다.Flour, which is a main ingredient of such walnut confectionery, is widely used to prepare various noodles or sweets because gluten is rich and advantageous to dough.
그러나 소비자의 식생활 수준이 향상됨에 따라 소비자의 선호도가 다양해지고 고급화되면서 맛뿐만 아니라 영양 면에서 소비자의 요구가 높아지고 있으며, 이에 따라 주재료인 밀가루를 대신하여 영양학적으로 우수한 쌀 또는 보리 등을 이용하여 호두과자를 비롯한 빵류, 면류, 만두류 등의 반죽을 제조하고자 하는 시도가 진행되고 있다.However, as the dietary level of consumers improves, consumers' preferences are diversified and advanced, and the demands of consumers in terms of taste as well as nutrition are increasing. Therefore, walnuts are made by using nutritious rice or barley instead of flour, the main ingredient. Attempts have been made to produce dough such as breads, noodles, dumplings, and other sweets.
동양인의 주된 식량 자원인 쌀은 생산기술의 발달과 품종 개량 등으로 생산량은 높게 유지되고 있는 반면, 소비량은 급격히 줄어들어 재고가 지속적으로 늘어가는 추세이며, 이에 따라 밥과 같은 단순한 형태에서 벗어난 다양한 가공식품을 개발함으로써 쌀의 소비를 진작시킬 필요가 시급한 실정이다.Rice, which is a major food resource for Asians, has been kept high due to the development of production technology and improved varieties, while the consumption has sharply decreased, and the stock continues to increase. There is an urgent need to boost the consumption of rice by developing
쌀의 전분은 뇌의 활동을 돕고 비만과 당뇨병을 예방하는 데 효과적이며, 다른 곡물류와 비교할 때, 쌀은 단백질 함량과 필수 아미노산 함량은 낮지만, 콜레스테롤 저하와 혈압 조절, 암 예방 등에 효과가 있는 것으로 알려져 있다.Rice starch helps brain activity and prevents obesity and diabetes. Compared with other cereals, rice has low protein and essential amino acids, but it is effective in lowering cholesterol, controlling blood pressure, and preventing cancer. Known.
또한, 쌀에는 비타민 B3로 알려진 나이아신(niacin)이 풍부하고, 아밀라아제(amylase), 말타아제(maltase), 프로테아제(protease), 리파아제(lipase) 등의 효소가 존재하며, 특히 현미의 경우, 백미에 비해 지질(脂質), 단백질 및 섬유질이 풍부하여 근래에 들어 건강식품으로 각광을 받고 있다.In addition, rice is rich in niacin, also known as vitamin B3, and enzymes such as amylase, maltase, protease, and lipase, especially brown rice, compared to white rice. It is rich in lipids, proteins, and fiber, and has recently been in the spotlight as a health food.
그런데 쌀가루는 경질이어서 흡습성과 점착성이 적고 복원성이 약할 뿐 아니라 딱딱하고 거친 특성이 있어서 호두과자를 제조한 후에 시간이 경과함에 따라 표면이 굳어지고 갈라지는 단점이 발생하여 반죽용 재료로서 사용하는 데 있어서 한계를 나타내어 많이 이용되고 있지 않은 실정이다.However, since rice flour is hard, it has low hygroscopicity, low adhesiveness, weak restoring property, and hard and coarse characteristics. Therefore, the surface hardens and cracks over time after the manufacture of walnut, which causes limitations in using as a dough material. It is a situation that is not used much.
이러한 문제점을 해결하기 위해, 쌀을 180 내지 220메시의 입자 크기로 분쇄하여 쌀가루를 제조하고, 이를 소정의 온도 및 시간 동안 가열한 다음, 이를 밀가루와 물, 설탕, 달걀, 포도당, 베이킹 파우더, 마가린, 전지 분유 등과 혼합하여 호두과자용 반죽을 제조하고 있다[참고: 특허문헌 1].To solve this problem, rice is ground to a particle size of 180 to 220 mesh to prepare rice flour, which is heated for a predetermined temperature and time, and then it is flour and water, sugar, egg, glucose, baking powder, margarine And mixed with whole milk powder and the like to prepare a dough for walnut cookies [Reference: Patent Document 1].
호두과자의 식감을 향상시키기 위해, 밀가루와 쌀가루를 1:1의 중량비로 사용하고, 여기에 계란, 설탕, 소금, 우유, 베이킹 파우더 등을 혼합하는 호두과자용 반죽의 제조방법[참고: 특허문헌 2], 호두과자용 반죽 제조시, 적당량의 찰보리 가루를 첨가함으로써 씹을 때 찰지고 부드러운 느낌이 있어서 식감이 뛰어날 뿐만 아니라, 호두과자 구입 후에 일정 시간이 지나 호두과자가 딱딱해지고 맛이 떨어진 상태에서 전자 레인지 등에서 데워서 먹어도 촉촉하고 부드러운 맛을 유지할 수 있는 찰보리를 이용한 호두과자용 반죽의 제조방법[참고: 특허문헌 3] 등이 공지되어 있다.In order to improve the texture of walnut confectionery, a method of manufacturing a walnut pastry dough using flour and rice flour in a weight ratio of 1: 1 and mixing eggs, sugar, salt, milk, baking powder and the like [Reference: Patent Document 2] In the manufacture of walnut pastry dough, by adding an appropriate amount of barley powder, it is not only chewy and soft when chewed, but also after a certain period of time after purchase, the walnut pastry is hard and tasteless. There is known a method for producing a dough for walnut cake using a waxy barley that can maintain a moist and soft taste even when it is heated in a range or the like (Patent Document 3).
쌀과 기능성 첨가물을 혼합하여 누룽지를 제조하는 방법[참고: 특허문헌 4]과 초음파를 이용하여 누룽지를 제조하는 방법[참고: 특허문헌 5]도 공지되어 있다.There is also known a method of producing nurungji by mixing rice and functional additives [Reference: Patent Document 4] and a method of producing nurungji using ultrasonic waves [Reference: Patent Document 5].
1. 국내 공개특허공보 제10-2011-0033341호(2011.03.31)1. Korean Patent Publication No. 10-2011-0033341 (2011.03.31) 2. 국내 공개특허공보 제10-2011-0072450호(2011.06.29)2. Korean Patent Publication No. 10-2011-0072450 (2011.06.29) 3. 국내 등록특허 제10-0947349호(2010.03.06)3. Domestic Patent No. 10-0947349 (2010.03.06) 4. 국내 공개특허공보 제10-2011-0045919호(2011.05.04)4. Korean Patent Publication No. 10-2011-0045919 (2011.05.04) 5. 국내 공개특허공보 제10-2011-0039141호(2011.04.15)5. Korean Patent Publication No. 10-2011-0039141 (2011.04.15)
쌀가루를 호두과자 반죽용 소재로 사용하기 위해, 쌀을 분말로 분쇄할 때, 쌀이 갖는 고유의 영양소들이 파괴될 뿐만 아니라, 분말화로 인하여 쌀 자체의 중량 손실 또한 무시할 수 없다는 문제점이 있다. 또한, 시중에서 구입한 쌀을 분말화 하기 위해서는 근거리에 위치하든 원거리에 위치하든 정미소(또는 방앗간)로 가야만 하므로, 쌀을 쌀가루로 분쇄하기 위해 정미소(또는 방앗간)으로 왕래하는 것도 상당히 번거로운 일이다.In order to use rice flour as a material for walnut pastry dough, when crushing rice into powder, not only the inherent nutrients of the rice are destroyed, but also the weight loss of the rice itself can not be ignored due to powdering. In addition, in order to powder the commercially purchased rice, whether located at a short distance or at a long distance, the rice mill (or mill) must go to a rice mill (or mill) in order to crush rice into rice flour.
본 발명은 쌀가루를 호두과자 반죽용 재료로 사용하지 않고 쌀로 밥을 지어내는 과정에서 누룽지를 만들고 이를 분말화 하여 밀가루 및 기타 재료와 함께 호두과자용 반죽을 형성하는 데 사용함으로써, 기존의 호두과자에 비하여 식감과 질감이 향상되고 풍미가 독특하고도 우수한 호두과자를 제공하고자 한다.The present invention is made by using the rice flour in the process of making rice with rice instead of using the walnut pastry dough material, and powdered it to form a dough for walnut pastry with flour and other ingredients, Compared to the improved texture and texture, the unique flavor and walnut sweets to provide.
본 발명에 따르는 호두과자용 반죽의 제조방법은 아래의 단계들을 포함함을 특징으로 한다:Method for producing a dough for walnut cake according to the invention is characterized in that it comprises the following steps:
연근, 표고버섯, 영지버섯, 생강, 쑥, 황귀, 흑마늘, 헛개나무, 오미자, 구기자, 계피 및 감초를 각각 1:1의 중량비로 혼합하고, 이를 물과 함께 제탕기 속에 넣은 다음, 60 내지 70℃의 온도에서 24시간 내지 30시간 동안 가열하여 추출액을 수득하는 단계,Lotus root, shiitake mushroom, ganoderma lucidum mushroom, ginger, mugwort, oak, black garlic, barn tree, schisandra chinensis, wolfberry, cinnamon and licorice, each mixed in a weight ratio of 1: 1, put it in a decanter with water, and then 60 to 70 Heating for 24 to 30 hours at a temperature of ℃ to obtain an extract,
상기 추출액을 밥물로써 사용하여, 물로 씻어낸 쌀과 함께 밥솥에 넣고 밥을 지어내는 단계(취반단계), Using the extract as rice, putting in a rice cooker with the rice washed with water (cooking step),
갓 지어낸 밥을 응달에서 방치하여 열기를 식히는 단계,Leaving the freshly cooked rice in the shade to cool the heat,
실온 이하로 냉각된 밥을 누룽지 형성장치에 놓고, 150 내지 170℃의 고온 및 70 내지 90kPa의 고압하에 약 2분 동안 압착 처리하여 누룽지를 제조하는 단계,Rice cooled to room temperature or less is placed in a nurungji forming apparatus, and pressed for about 2 minutes at a high temperature of 150 to 170 ℃ and a high pressure of 70 to 90 kPa to prepare a nurungji,
제조된 누룽지를 입자 직경 100 내지 200메쉬의 크기로 분쇄하는 단계 및Grinding the prepared Nurungji to a particle diameter of 100 to 200 mesh and
분쇄된 누룽지 분말을 밀가루(중력분)에 대하여 1:1의 중량비로 사용하면서, 설탕, 계란 , 마가린, 베이킹 파우더 , 전지 분유, 식용 소다 및 물과 함께 혼합하고, 혼합물을 2,000 내지 3,000rpm의 속도로 30분 동안 교반하여 반죽을 수득하는 단계.Using pulverized Nurungji powder in a weight ratio of 1 to 1 weight of flour (gravity powder), mixed with sugar, eggs, margarine, baking powder, whole milk powder, edible soda and water, and the mixture was mixed at a speed of 2,000 to 3,000 rpm. Stirring for 30 minutes to obtain a dough.
또한, 본 발명에서는 누룽지 분말을 사용하여 제조한 호두과자용 반죽을 팥 앙금 및 분쇄된 호두와 함께 호두과자 형성용 금형 속에 놓고, 적절한 시간 동안 가열하여 호두과자를 제조한다.In addition, in the present invention, the walnut pastry prepared using Nurungji powder is placed in a walnut pastry forming mold together with adzuki bean sediment and crushed walnut, and heated for an appropriate time to prepare a walnut pastry.
본 발명에서는 밥을 지을 때, 연근, 표고버섯, 영지버섯, 생강, 쑥, 황귀, 흑마늘, 헛개나무, 오미자, 구기자, 감초, 계피 등을 특정한 비율로 혼합한 혼합재로부터 추출해낸 밥물을 사용하여 밥을 짓는다.In the present invention, when cooking rice, using the rice extracted from the mixture of lotus root, shiitake mushrooms, ganoderma lucidum mushroom, ginger, mugwort, oak, black garlic, hut tree, Schisandra chinensis, wolfberry, licorice, cinnamon, etc. Build.
밥을 지어낸 이후에는 밥(알)을 150 내지 170℃의 고온 및 70 내지 90kPa의 고압하에 약 2분 동안 누룽지 형성장치에서 압착처리하여 누룽지를 제조한다.After the rice is cooked, the rice (egg) is pressurized in a nurungji forming apparatus under a high temperature of 150 to 170 ° C. and a high pressure of 70 to 90 kPa for about 2 minutes to prepare a nurungji.
갓 만들어낸 누룽지는 함수율이 5% 이하로 되도록 그늘진 응달에서 공기 건조시키거나, 증기 등을 사용하여 열풍 건조시키고, 이를 통상적인 분쇄기에서 입자 크기가 100 내지 200메쉬의 정도로 되도록 기계적으로 분쇄하여 누룽지 분말을 제공한다.Freshly made Nurungji is air dried in shaded shade to have a water content of 5% or less, or hot air dried using steam or the like, and is mechanically pulverized to a particle size of 100 to 200 mesh in a conventional mill. To provide.
밀가루(중력분) 100중량부를 기준으로 하여, 분쇄된 누룽지 분말 70 내지 80중량부, 설탕 50 내지 60중량부, 계란 60 내지 80중량부, 베이킹 파우더 적당량, 마가린 적당량, 전지 분유 적당량 및 물 10 내지 30중량부와 혼합하여 호두과자용 반죽을 제조한다. 반죽의 형성시, 밀가루(중력분), 분쇄된 누룽지 분말, 설탕, 계란, 베이킹 파우더, 마가린, 전지 분유 및 물의 혼합물은 소정의 교반속도로 상당한 시간 동안 교반하여 각각의 성분들이 골고루 혼합되도록 하는 것이 바람직하다.Based on 100 parts by weight of flour (gravity), 70 to 80 parts by weight of pulverized Nurungji powder, 50 to 60 parts by weight of sugar, 60 to 80 parts by weight of eggs, appropriate amount of baking powder, appropriate amount of margarine, appropriate amount of whole milk powder and water 10 to 30 It is mixed with parts by weight to prepare a dough for walnut cookies. In the formation of the dough, the mixture of flour (gravity), crushed nurungji powder, sugar, eggs, baking powder, margarine, whole milk powder and water is preferably stirred for a considerable time at a predetermined stirring speed so that the respective ingredients are evenly mixed. Do.
본 발명에서는 쌀가루 대신에 누룽지 분말을 밀가루와 함께 사용하여 호두과자용 반죽을 제조하므로, 쌀가루를 만들기 위해 정미소를 이용해야 하는 번거로움이 없을 뿐만 아니라, 쌀을 쌀가루로 분쇄할 때 발생하는 쌀 고유의 영양소 파괴 또한 방지할 수 있다. 또한, 이러한 반죽을 사용하여 제조한 호두과자는 식감과 맛 그리고 향이 탁월하여 소비자의 기호를 충족시킨다.In the present invention, using the Nurungji powder instead of rice flour with wheat flour to prepare a dough for walnuts, there is no hassle to use a rice mill to make rice flour, as well as the inherent rice generated when crushing rice into rice flour Nutrient destruction can also be prevented. In addition, the walnut confectionery made using this dough is excellent in texture, taste and aroma to satisfy consumer's preference.
이하에서, 본 발명에 따라 누룽지를 제조하고, 이를 분말화 한 다음, 이를 소재로 하여 호두과자 반죽을 제조하는 과정을 설명한다.Hereinafter, according to the present invention to prepare a nurungji, and powder it, it will be described a process for producing a walnut pastry dough using the material.
본 발명에서 밥을 지을 때 사용하는 밥물은, 연근, 표고버섯, 영지버섯, 생강, 쑥, 황귀, 흑마늘, 헛개나무, 오미자, 구기자, 계피 및 감초를 각각 1:1의 중량비로 혼합하고, 이를 물 10L와 함께 제탕기 속에 넣은 다음, 60 내지 70℃의 온도에서 24시간 내지 30시간 동안 가열하여 추출액을 수득하고, 이를 밥물로써 사용한다.Rice water used when cooking rice in the present invention, lotus root, shiitake mushrooms, ganoderma lucidum, ginger, mugwort, oak, black garlic, walnut tree, Schisandra chinensis, wolfberry, cinnamon and licorice each mixed in a weight ratio of 1: 1, and It is placed in a decanter with 10 L of water and then heated at a temperature of 60 to 70 ° C. for 24 to 30 hours to obtain an extract, which is used as rice water.
밥물로써 사용하기 위한 약재 성분은 연근, 표고버섯, 영지버섯, 생강, 쑥, 황귀, 흑마늘, 헛개나무, 오미자, 구기자, 계피 및 감초를 포함하나, 이들만으로 한정되는 것은 아니다. 개개 약재 성분은 서로에 대해 1:1의 중량비로 사용한다. 호두과자용 반죽이 약효를 나타내도록 하고자 하는 경우, 한약재로 분류되는 영지버섯, 헛개나무, 오미자, 구기자 등의 양을 증량하여 사용할 수도 있으며, 이들 이외에도 여러 가지 한약재를 추가로 첨가할 수 있다. 추가로 첨가할 수 있는 한약재로는 인삼, 녹용, 건율(乾栗), 대추, 황금(黃芩), 백작약(白芍藥), 산수유, 민들레 분말 등을 들 수 있다. 이러한 경우, 밥물의 쓴맛을 줄이기 위해, 감초의 양을 상응하게 증량시켜 사용할 수도 있다.Medicinal ingredients for use as rice include, but are not limited to, lotus root, shiitake mushroom, ganoderma lucidum mushroom, ginger, mugwort, oak, black garlic, hut, schizandra, wolfberry, cinnamon and licorice. The individual medicinal ingredients are used in a weight ratio of 1: 1 with respect to each other. If you want to show the walnut pastry medicinal effect, the amount of ganoderma lucidum, walnut tree, Schisandra chinensis, wolfberry, etc., which are classified as herbal medicines, may be used in an increased amount. Additional herbs that can be added include ginseng, deer antler, dry rate (율), jujube, golden (黄 芩), Baekjak (白 芍藥), cornus, dandelion powder and the like. In this case, the amount of licorice may be correspondingly increased to reduce the bitter taste of the rice.
밥을 짓기 위한 쌀은 현미나 백미 모두 사용할 수 있으며, 수입쌀보다는 국내산 쌀을 사용하는 것이 쌀의 소비를 촉진하여 국내 농가의 경제에 도움이 되므로, 바람직하다. 쌀은 밥을 짓기 전에 물로 여러 차례 씻어내어 협잡물들을 미리 제거해내는 것이 바람직하다.Rice for cooking rice can be used both brown and white rice, it is preferable to use domestic rice rather than imported rice because it promotes the consumption of rice to help the economy of domestic farmers. It is advisable to wash rice several times with water before cooking to remove any debris.
정미한 쌀 10Kg을 밥물 13L에 넣고 통상적인 방법에 따라 밥을 짓는다. 지어낸 밥의 열기를 식히고, 150 내지 170℃의 고온 및 70 내지 90kPa의 고압하에 약 2분 동안 누룽지 형성장치에서 압착 처리하여 누룽지를 제조한다.Add 10Kg of polished rice to 13L of rice and cook it in the usual way. The heat of the cooked rice is cooled and pressurized for about 2 minutes under a high temperature of 150 to 170 ° C. and a high pressure of 70 to 90 kPa to prepare a nurungji.
누룽지 형성장치에서 적용하는 온도 범위는 150 내지 170℃가 바람직한데, 150℃ 미만에서는 형성된 누룽지의 바삭바삭한 식감이 저하되어 바람직하지 않으며, 170℃를 초과하는 경우, 밥 알갱이가 눌어붙어버리기도 하고 약재의 향 따위가 과도하게 휘발하므로, 최종 제품인 호두과자로 했을 때는 바람직하지 않다.The temperature range applied in the nurungji forming apparatus is preferably 150 to 170 ° C, but below 150 ° C, the crisp texture of the nurungji formed is deteriorated, which is not preferable, and when it exceeds 170 ° C, the rice grains may squeeze and Since the fragrance is excessively volatilized, it is not desirable when the final product is a walnut.
누룽지 형성장치에서 적용하는 압력 범위는 70 내지 90kPa가 바람직한데, 이러한 압력 범위에서 지어낸 밥맛이 가장 좋기 때문이다.The pressure range applied in the nurungji forming apparatus is preferably 70 to 90 kPa, because the rice taste produced in this pressure range is the best.
지어낸 밥을 누룽지 형성장치에서 약 2분 동안 압착처리하는 것이 바람직하다. 이보다 더 오랫동안 압착하면, 누룽지의 밥 알갱이가 눌어붙어 타버리게 되고, 누룽지를 분말화 했을 때, 누룽지 분말의 색상이 누르스름할 뿐만 아니라 약간의 쓴맛을 나타내어 반죽용 소재로서 사용하기에는 바람직하지 않다.The cooked rice is preferably pressed for about 2 minutes in a nurungji forming apparatus. When pressed for a longer time, the rice grains of Nurungji are pressed and burned, and when the rice is powdered, the color of the rice is not only yellowish, but also has a slight bitter taste, which is not preferable for use as a dough material.
생성된 누룽지는 입자 크기가 100 내지 200메쉬로 되도록 분쇄한다. 누룽지의 분쇄에 사용하는 분쇄기는 통상의 것을 사용하며, 특별히 제한받는 것은 아니다.The resulting nurungji is ground to a particle size of 100 to 200 mesh. The grinder used to grind the Nurungji uses a conventional one, and is not particularly limited.
호두과자는 밀가루(중력분)를 주재료로 하는 외피 내부에 팥 등의 소를 넣어 제조한 빵류 식품으로, 종래의 통상적인 제조방법에 따르면, 호두과자는 밀가루, 설탕, 달걀, 베이킹 파우더, 물 등을 혼합하여 호두과자 외피용 반죽을 제조하고, 팥 앙금에 설탕과 적당량의 물을 혼합하여 소를 만든 다음, 호두과자 형상을 갖는 금형 속에 반죽과 소를 차례로 넣고, 일정 온도에서 가열하여 구워냄으로써 제조된다.Walnut confectionery is a bakery food made by placing beef, such as adzuki beans, inside a shell made of flour (gravity), and according to the conventional manufacturing method, walnut confectionery includes flour, sugar, eggs, baking powder, water, and the like. It is prepared by mixing the walnut confectionery dough by mixing, sugar and an appropriate amount of water mixed with the red bean sediment, making a cow, and then putting the dough and the cow in a mold having a walnut confectionery shape and heating and baking at a predetermined temperature. .
이하에서 본 발명을 실시예 및 실험예를 통하여 구체적으로 설명한다. 그러나, 이러한 실시예나 실험예는 본 발명을 보다 상세하게 설명하기 위한 것으로, 본 발명의 권리범위가 이들에 의해 제한받는 것은 아니다.Hereinafter, the present invention will be described in detail through Examples and Experimental Examples. However, these examples and experimental examples are intended to illustrate the present invention in more detail, and the scope of the present invention is not limited thereto.
실시예Example 1 One
연근 50g, 표고버섯 50g, 영지버섯 50g, 생강 50g, 쑥 50g, 황귀 50g, 흑마늘 50g, 헛개나무 50g, 오미자 50g, 구기자 50g, 계피 50g 및 감초 50g을 물 10L와 함께 제탕기에 넣고, 약 65℃의 온도에서 약 30시간 동안 가열하여 추출액을 수득하고, 이를 밥물로써 사용한다.50g lotus root, 50g shiitake mushroom, 50g ganoderma lucidum mushroom 50g, ginger 50g, mugwort 50g, 50g of yellow oak, 50g black garlic, 50g of barberry, 50g of Schisandra chinensis, 50g of wolfberry, 50g of cinnamon and 50g of licorice, together with 10L of water Heating at a temperature of 占 폚 for about 30 hours yields an extract, which is used as rice water.
쌀 10Kg을 물로 여러 번 씻어내고, 물기를 제거한 다음, 상기에서 수득한 추출액 10L와 함께 밥솥에 넣고 밥을 짓는다. 지어낸 밥의 열기가 식어서 밥의 온도가 실온 이하로 떨어지도록 바람이 잘 통하는 응달에 방치한다. Rinse 10Kg of rice several times with water, remove the water, and put into a rice cooker with 10L of the extract obtained above to cook. The heat of the cooked rice cools down, and the rice is left in a cool shade to let the temperature drop below room temperature.
함수율을 측정하여 5% 이하로 저하된 것을 확인하는 대로 공기 건조를 중지하고, 냉각된 밥을 165℃의 온도 및 82kPa의 압력하에 약 2분 동안 압착시켜 누룽지를 수득하고, 이를 통상적인 분쇄기에서 입자 크기가 100 내지 200메쉬의 정도로 되도록 기계적으로 20 내지 30분 동안 분쇄한다.Air drying was stopped as soon as the moisture content was measured to confirm that it was lowered to 5% or less, and the cooled rice was pressed for about 2 minutes at a temperature of 165 ° C. and a pressure of 82 kPa to obtain nurungji, which was then granulated in a conventional mill. Grind mechanically for 20 to 30 minutes to a size of 100 to 200 mesh.
분쇄된 누룽지 분말은 약재 추출물을 밥물로 하여 밥을 지어낸 것이어서 향기가 독특하고 맛 또한 일반 누룽지에 비해 독특하였다.The pulverized nurungji powder was made from rice with medicinal herb extract, so the fragrance was unique and the taste was also unique compared to general nurungji.
실시예Example 2 2
호두과자용 반죽을 제조하기 위하여 밀가루 1kg, 누룽지 분말 1kg, 설탕 0.8kg, 계란 0.6kg, 마가린 0.2kg, 베이킹 파우더 0.05kg, 전지 분유 0.005kg, 식용 소다 0.003kg 및 물 0.2kg을 혼합하고, 혼합물을 2,000 내지 3,000rpm의 속도로 30분 동안 교반하여 호두과자 외피용 반죽을 제조했다.To prepare the dough for walnuts, 1 kg of flour, 1 kg of Nurungji powder, 0.8 kg of sugar, 0.6 kg of egg, 0.2 kg of margarine, 0.05 kg of baking powder, 0.005 kg of whole milk powder, 0.003 kg of edible soda and 0.2 kg of water, mix Was stirred for 30 minutes at a speed of 2,000 to 3,000rpm to prepare a dough for walnut shell.
호두과자용 반죽과 미리 준비해둔 단팥 앙금 및 적절한 크기로 파쇄된 호두를 이용하여 베이킹 단계를 거친 후에 직경 4cm 정도의 호두과자를 제조하였다.Walnut cookies with a diameter of about 4cm were prepared after the baking step using a walnut dough, pre-prepared red bean sediment and shredded walnuts.
비교예Comparative example
실시예 1에서 누룽지 가루를 제외하고 반죽을 제조한 후, 이를 이용하여 호두과자를 제조한 것으로, 밀가루 1kg, 설탕 0.9kg, 계란 0.7kg, 마가린 0.15kg, 포도당 0.05kg, 베이킹 파우더 0.03kg, 전지 분유 0.008kg, 식용 소다 0.003kg 및 물 0.2kg을 혼합하여 호두과자용 반죽을 제조하고, 이를 이용하여 베이킹 단계를 거친 후에 직경 4cm 정도의 호두과자를 제조하였다.After preparing the dough in Example 1, except for the Nurungji powder, and using it to prepare a walnut, 1kg flour, 0.9kg sugar, 0.7kg egg, margarine 0.15kg, glucose 0.05kg, baking powder 0.03kg, battery A powdered walnut pastry was prepared by mixing powdered milk 0.008kg, edible soda 0.003kg and water 0.2kg, and after the baking step was used to prepare a walnut with a diameter of about 4cm.
실험예Experimental Example
상기와 같이 제조된 실시예 1과 비교예의 호두과자를 저온에서 2일 동안 보관한 후, 약간 딱딱하게 굳어진 실시예와 비교예의 호두과자를 전자 레인지에서 데워내고, 이들을 10인의 패널에게 제공하여 이들의 식용감을 알아보는 미각 평가, 냄새를 맡아 알아보는 후각 평가 및 조직 및 기공의 치밀성을 알아보는 육안 평가를 실시하였다. 실험 결과는 아래 표 1에 나타내었다.After storing the walnut confectionery of Example 1 and Comparative Example prepared as described above for 2 days at low temperature, the walnut confectionery of the slightly hardened Example and Comparative Example was warmed in a microwave oven, and these were provided to 10 panels of these Taste evaluation was performed to determine the appetite, smell to smell, and visual evaluation to determine the tightness of tissues and pores. The experimental results are shown in Table 1 below.
미각 평가Taste evaluation 후각 평가Olfactory evaluation 시각 평가Visual evaluation
실시예Example
비교예Comparative example
위의 표에서 ★는 10인의 패널 중에서 9인이 매우 우수하다고 평가한 것이고, ○는 10인의 패널 중에서 8인이 우수하다고 평가한 것이며, △는 10인의 패널 중에서 5인이 호감을 나타내어 보통의 것이며, ▼는 10인의 패널 중에서 2인만이 기호를 나타내어 불량한 것으로 평가된 것이다.In the above table, ★ is rated as 9 out of 10 panelists, ○ is rated as 8 out of 10 panelists, and △ is normal because 5 out of 10 panelists have a favorable rating. , ▼ indicate that only two of the ten panelists showed signs and were evaluated as poor.
상기 표 1의 결과로부터 알 수 있는 바와 같이, 본 발명에 따르는 실시예의 호두과자는 저온에서 보관한 후에 전자 레인지에 데워서 취식하더라도 식감이 변함없이 부드럽고 촉촉한 호두과자 본연의 식감을 느낄 수 있었으며, 호두과자의 냄새나 외피의 조직 역시 갓구운 호두과자와 거의 같은 상태를 유지하고 있는 것을 알 수 있었다. 이는 본 발명에 따르는 호두과자용 반죽을 제조하기 위해 만든 누룽지 분말에 의한 것으로, 누룽지 분말의 제조시 건강에 유익한 약재의 밥물을 사용하여 밥을 지어낸 결과, 이러한 누룽지 분말을 기존의 호두과자용 재료와 혼합하여 사용함에 따라, 호두과자 자체의 식감이 변함없이 유지되는 한편, 향이 독특하고 변함없이 유지되었다.As can be seen from the results of Table 1, the walnut confectionery of the embodiment according to the present invention was able to feel the natural texture of the soft and moist walnut confectionery without changing the texture even when warmed in a microwave oven after storing at low temperature, The smell of the crust and the tissue of the outer shell also remained almost the same as freshly baked walnuts. This is due to the Nurungji powder made to prepare the walnut pastry dough according to the present invention, as a result of the rice produced by using the health-saving medicinal herbs during the production of the nurungji powder, such a rongungji powder and As used in combination, the texture of the walnut cake itself remained unchanged while the aroma remained unique and unchanged.

Claims (2)

  1. 연근, 표고버섯, 영지버섯, 생강, 쑥, 황귀, 흑마늘, 헛개나무, 오미자, 구기자, 계피 및 감초를 각각 1:1의 중량비로 혼합하고, 이를 물과 함께 제탕기 속에 넣은 다음, 60 내지 70℃의 온도에서 24시간 내지 30시간 동안 가열하여 추출액을 수득하는 단계,
    상기 추출액을 밥물로써 사용하여, 물로 씻어낸 쌀과 함께 밥솥에 넣고 밥을 지어내는 단계(취반단계),
    갓 지어낸 밥을 응달에서 방치하여 열기를 식히는 단계,
    실온 이하로 냉각된 밥을 누룽지 형성장치에 놓고, 150 내지 170℃의 고온 및 70 내지 90kPa의 고압하에 약 2분 동안 압착 처리하여 누룽지를 제조하는 단계,
    제조된 누룽지를 입자 직경 100 내지 200메쉬의 크기로 분쇄하는 단계,
    분쇄된 누룽지 분말을 밀가루(중력분)에 대하여 1:1의 중량비로 사용하면서, 설탕, 계란, 마가린, 베이킹 파우더, 전지 분유, 식용 소다 및 물과 함께 혼합하고, 혼합물을 2,000 내지 3,000rpm의 속도로 30분 동안 교반하여 반죽을 수득하는 단계를 포함함을 특징으로 하는, 호두과자 외피용 반죽의 제조방법.
    Lotus root, shiitake mushroom, ganoderma lucidum mushroom, ginger, mugwort, oak, black garlic, barn tree, schisandra chinensis, wolfberry, cinnamon and licorice, each mixed in a weight ratio of 1: 1, put it in a decanter with water, and then 60 to 70 Heating for 24 to 30 hours at a temperature of ℃ to obtain an extract,
    Using the extract as rice, putting in a rice cooker with the rice washed with water (cooking step),
    Leaving the freshly cooked rice in the shade to cool the heat,
    The rice cooled to room temperature or less is placed in a nurungji forming apparatus, pressurized for about 2 minutes under a high temperature of 150 to 170 ℃ and a high pressure of 70 to 90 kPa to prepare a nurungji,
    Grinding the prepared Nurungji to a particle size of 100 to 200 mesh,
    Using pulverized Nurungji powder in a weight ratio of 1: 1 by weight of flour (gravity powder), it is mixed with sugar, eggs, margarine, baking powder, whole milk powder, edible soda and water, and the mixture is mixed at a speed of 2,000 to 3,000 rpm. Method for producing a dough for walnut shell, characterized in that it comprises a step of obtaining a dough by stirring for 30 minutes.
  2. 청구항 1항에 따라 제조한 호두과자용 반죽을 팥 앙금 및 분쇄된 호두와 함께 호두과자 형성용 금형 속에 놓고, 적절한 시간 동안 가열함을 특징으로 하는, 호두과자의 제조방법.The method of claim 1, characterized in that the walnut pastry prepared according to claim 1 is placed in a walnut pastry forming mold together with the red bean sediment and the ground walnut, and heated for an appropriate time.
KR1020110090832A 2011-09-07 2011-09-07 Dough for the Shell of Walnut Cake, The Preparation thereof, and the Preparation Method of the Walnut Cake using the Same KR101303827B1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
KR1020110090832A KR101303827B1 (en) 2011-09-07 2011-09-07 Dough for the Shell of Walnut Cake, The Preparation thereof, and the Preparation Method of the Walnut Cake using the Same

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
KR1020110090832A KR101303827B1 (en) 2011-09-07 2011-09-07 Dough for the Shell of Walnut Cake, The Preparation thereof, and the Preparation Method of the Walnut Cake using the Same

Publications (2)

Publication Number Publication Date
KR20130027318A true KR20130027318A (en) 2013-03-15
KR101303827B1 KR101303827B1 (en) 2013-09-04

Family

ID=48178307

Family Applications (1)

Application Number Title Priority Date Filing Date
KR1020110090832A KR101303827B1 (en) 2011-09-07 2011-09-07 Dough for the Shell of Walnut Cake, The Preparation thereof, and the Preparation Method of the Walnut Cake using the Same

Country Status (1)

Country Link
KR (1) KR101303827B1 (en)

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103444827A (en) * 2013-09-10 2013-12-18 江苏农林职业技术学院 Lucid ganoderma fruit chiffon cake and preparation method of lucid ganoderma fruit chiffon cake
KR101386614B1 (en) * 2013-08-13 2014-04-17 김하정 Manufacturing method of kneading for cookies
CN104055050A (en) * 2014-05-26 2014-09-24 安徽省怀远县三源食品有限责任公司 Hot-candied seaweed and lotus cake and preparation method thereof
KR20160065567A (en) * 2014-12-01 2016-06-09 신성에프엔비 주식회사 Method of making an oriental cookie
KR102080326B1 (en) * 2018-10-29 2020-02-21 권대현 Method for producing mulberry scorched rice snack and mulberry scorched rice snack produced by same method

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR101560161B1 (en) 2013-09-06 2015-10-14 농업회사법인주식회사산마루 Method of Making Edible Animal and Fruit Model and Pellet therefor
KR101865819B1 (en) * 2013-09-27 2018-06-08 김영동 Composition for prevention or treatment of brain diseases comprising fermentation product of schisandra chinensis and tablet comprising walnut

Family Cites Families (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100947347B1 (en) * 2008-03-10 2010-03-15 주식회사 대신제과 Method for manufacturing walnut cake using barley and walnut cake thereby
KR101091832B1 (en) * 2009-09-25 2011-12-12 주식회사 대신제과 method for manufacturing walnet cake containing rice flour
KR20110045919A (en) * 2009-10-28 2011-05-04 황호숙 scorched rice from the bottom of the pot
KR20110072450A (en) * 2009-12-23 2011-06-29 주)청해바이오 The manufacturing method of functional walnut cookie using the red ginseng and rice

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR101386614B1 (en) * 2013-08-13 2014-04-17 김하정 Manufacturing method of kneading for cookies
CN103444827A (en) * 2013-09-10 2013-12-18 江苏农林职业技术学院 Lucid ganoderma fruit chiffon cake and preparation method of lucid ganoderma fruit chiffon cake
CN104055050A (en) * 2014-05-26 2014-09-24 安徽省怀远县三源食品有限责任公司 Hot-candied seaweed and lotus cake and preparation method thereof
KR20160065567A (en) * 2014-12-01 2016-06-09 신성에프엔비 주식회사 Method of making an oriental cookie
KR102080326B1 (en) * 2018-10-29 2020-02-21 권대현 Method for producing mulberry scorched rice snack and mulberry scorched rice snack produced by same method

Also Published As

Publication number Publication date
KR101303827B1 (en) 2013-09-04

Similar Documents

Publication Publication Date Title
KR101303827B1 (en) Dough for the Shell of Walnut Cake, The Preparation thereof, and the Preparation Method of the Walnut Cake using the Same
CN105053835A (en) Vegetable fine dried noodles having efficacy of assisting in reducing blood sugar
KR101723614B1 (en) Ginseng, Barley noodle And It's Production Method
CN105076968A (en) Health paste capable of clearing away heat and draining dampness
KR101480310B1 (en) Barley rice chaff paste manufacturing method and barley rice chaff paste
CN104920567B (en) A kind of red rice nutrition Layer cake and preparation method thereof
KR101766288B1 (en) Apple, Brown rice noodle And It's Production Method
CN105192519A (en) Health-care paste capable of detoxifying and keeping beauty
KR101382916B1 (en) Method for preparation of functional walnut steamed bread having Opunitia dillenii Haw
CN107410417A (en) A kind of health craft crisp pancake and preparation method thereof
CN105475436A (en) Almond health-care biscuits capable of soothing and moistening lungs and preparation method thereof
CN105076967A (en) Health paste with fitting and slimming functions
CN105532808A (en) Pumpkin strip lung moistening and qi benefiting health-care biscuit and preparation method thereof
KR101434269B1 (en) Manufacturing method for steamed bread
CN104304878A (en) Glutinous rice fish paste appetizing honey and preparation method thereof
KR20130062794A (en) Method of preparing a rice cake
KR20170077482A (en) Medicinal herb root dumpling and method for manufacturing the same
KR101406995B1 (en) Acanthopanax koreanum extract manufacture of noodles
CN105475435A (en) Black tea healthcare biscuits capable of clearing away heat and promoting fluid production and preparation method thereof
KR20160080878A (en) Manufacturing methode for glutinous rice cake having stuffing made of potatoes and red bean paste and glutinous rice cake using the same
CN106305934A (en) Kiwi fruit flavor flaky pastry and manufacturing method thereof
CN105815399A (en) Health sea sedge biscuits with effects of clearing fever and causing diuresis and preparation method thereof
KR20150001007A (en) Ligularia fischeri potato cake and manufacturing method thereof
KR20200107220A (en) KOREAN RICE Cakes containing Root Nutrients and thereof manufacturing method
KR20210001283A (en) Method for Manufacturing a Steamed Bread using Citrus and Steamed Bread manufactured by the method

Legal Events

Date Code Title Description
A201 Request for examination
E902 Notification of reason for refusal
E701 Decision to grant or registration of patent right
GRNT Written decision to grant
LAPS Lapse due to unpaid annual fee