KR20130119541A - Manufacturing method of walnut cake comprising ramie leaves flour - Google Patents

Manufacturing method of walnut cake comprising ramie leaves flour Download PDF

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KR20130119541A
KR20130119541A KR1020120042405A KR20120042405A KR20130119541A KR 20130119541 A KR20130119541 A KR 20130119541A KR 1020120042405 A KR1020120042405 A KR 1020120042405A KR 20120042405 A KR20120042405 A KR 20120042405A KR 20130119541 A KR20130119541 A KR 20130119541A
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walnut
weight
mosquito
confectionery
powder
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KR1020120042405A
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KR101332567B1 (en
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김영득
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김영득
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    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D8/00—Methods for preparing or baking dough
    • A21D8/06—Baking processes
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/04—Products made from materials other than rye or wheat flour
    • A21D13/047—Products made from materials other than rye or wheat flour from cereals other than rye or wheat, e.g. rice
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/30—Filled, to be filled or stuffed products
    • A21D13/31—Filled, to be filled or stuffed products filled before baking
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/40—Products characterised by the type, form or use
    • A21D13/47—Decorated or decorative products
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14—Organic oxygen compounds
    • A21D2/16—Fatty acid esters
    • A21D2/165—Triglycerides
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/34—Animal material
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/36—Vegetable material
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/36—Vegetable material
    • A21D2/362—Leguminous plants
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/36—Vegetable material
    • A21D2/364—Nuts, e.g. cocoa

Abstract

The present invention relates to walnut cake containing ramie leaf powder and a production method thereof, specifically the walnut cake containing 0.015 wt% of ramie leaf powder. The walnut cake containing the ramie leaf powder has at least 5 days longer time to maintain the initial shape and texture during a distribution process, and has an effect of extending the preservation time without adding a synthetic preservative. The evaporation of the internal moisture is prevented unlike regular walnut cake, and the soft and moist texture of the walnut cake is maintained for a long time.

Description

모싯잎 분말을 함유하는 호두과자 및 이의 제조방법{Manufacturing method of walnut cake comprising ramie leaves flour} Walnut confectionery containing powdered powder of mosquito and its manufacturing method {Manufacturing method of walnut cake comprising ramie leaves flour}

본 발명은 모싯잎 분말을 이용하여 제조되는 호두과자에 대한 것이다.
The present invention relates to a walnut confectionery prepared using powdered leaf powder.

저마(苧麻)라고도 일컬어지는 모시풀은 동남아시아 원산인데 줄기로 섬유를 만들고자 오래 전부터 재배되었다. 우리나라에서는 고려시대부터 재배되었으며 온난하고 습윤한 곳에서 잘 자란다. 그 성상은 많은 땅속줄기가 있으며 높이 1.5∼2m로 곧게 자라는 줄기가 뭉쳐나는데, 잎은 어긋나고 길이 7.5∼15cm, 나비 5∼10cm로 달걀모양 원형이며 긴 잎자루가 있으며, 잎 뒷면과 잎자루에 흰 잔털이 밀생한다.
The ramie grass, also called germ, is native to Southeast Asia and has been cultivated for a long time to make fibers from stems. It was cultivated in Korea during the Goryeo Dynasty and grows well in warm and humid places. It has many subterranean stems, and the stems that grow straight up to 1.5 ~ 2m are clustered.The leaves are alternate, the length is 7.5 ~ 15cm, the butterfly is 5 ~ 10cm, the egg-shaped circle, long petiole, and white fine hair on the back of the leaf and petiole. It grows up.

모시풀의 잎인 모싯잎은 예로부터 식용 및 약용으로 사용되어 왔으며, 동의보감, 본초강목 등에도 모싯잎의 효능에 대한 기록이 있고, 최근 한국식품연구원에서도 모싯잎의 효능 및 영양에 다하여 조사, 발표한 기록이 있는바, 모시풀은 전혀 농약을 사용하지 않고도 잘 성장하므로 모싯잎을 그대로 식품에 사용하여도 농약 중독을 우려하지 않아도 좋으며, 모싯잎은 섬유소가 타채소류에 비해 많아서 다이어트에 효과가 좋다고 하고, 칼슘이 100g당 3041mg으로 우유보다 48배나 더 들어 있으며, 칼슘 및 섬유소 뿐만 아니라 비타민 A, 비타민 B 및 비타민 C 등의 각종 비타민이 함유되어 인체의 항체능력을 증진시키는 효능이 있다고 알려져 있다. 모싯잎의 항산화활성은 쑥에 비해 6배정도이며, 여성의 하혈방지, 장운동, 이뇨작용, 당뇨 등에 효능이 있을 뿐만 아니라, 아미노산, 마그네슘, 칼륨이 풍부하다.
Mosquito leaf, a leaf of ramie grass, has been used for food and medicinal use since ancient times, and there are records on the efficacy of mosquito leaf in Dongbobogam and herb, etc., and recently, the Korea Food Research Institute investigated and published the results of mosquito leaf. There is, barley grass grows well without using pesticides at all, so you do not have to worry about pesticide poisoning even if you use the mosquito leaves in the food as it is, mosquito leaves compared to other vegetables, so it is effective in diet, calcium It is 48 times more than milk at 3041mg per 100g and contains various vitamins such as vitamin A, vitamin B and vitamin C as well as calcium and fiber, and is known to have an effect of enhancing the antibody ability of the human body. The antioxidant activity of mosquito leaves is about 6 times that of mugwort, and it is effective in preventing women's bleeding, intestinal exercise, diuresis, diabetes, etc., and is rich in amino acids, magnesium, and potassium.

최근 전남 영광 등지에서는 모싯잎을 이용한 송편을 제조하고 있으나, 아직까지 송편 외에 모싯잎을 적극적으로 식품에 사용한 예는 찾아지는 않으며, 특히 간식으로 즐겨 찾아지고 있는 호두과자는 밀가루를 주로하는 반죽으로 제조될 뿐으로서 모싯잎 분말 등을 함유하는 호두과자는 아직까지 알려진 바 없다.
Recently, in Yeongnam, Cheongnam, etc., pine needles using mosquito leaves have been produced, but there are no examples of active use of mosquito leaves in food other than Songpyeon, especially walnuts, which are frequently used as snacks, are mainly made of flour. Walnut confectionery containing mosquito leaf powder is not known yet.

기존의 호두과자는 밀가루를 반죽하여 제조되는데 기존의 제조방법에 의해 제조된 호두과자는 일정한 시간이 경과되면 식감이 저하되고 과자 외형이 쭈그러지는 등 과자의 원형을 유지하지 못할 뿐만 아니라 공기중에 닿으면 경화가 신속하게 진행되어 상온에 보관하는 경우 장시간 최초의 식감을 누릴 수 없다는 단점이 있다.
Conventional walnuts are made by kneading flour, but walnuts made by conventional methods do not maintain the original shape of the confectionary, such as deterioration of the texture and crushing of the confectionery after a certain period of time. If the curing proceeds quickly and stored at room temperature, there is a disadvantage in that the original texture can not be enjoyed for a long time.

또한, 호두과자는 남녀노소의 간식으로 널리 취식되고 있는데 밀가루만으로 반죽하여 제조된 호두과자보다는 건강식으로서의 기능을 할 수 있도록 보다 개량된 호두과자의 제조방법이 요청되고 있다.
In addition, the walnut confectionery is widely eaten as a snack for young and old, there is a request for a more improved method of manufacturing walnut confectionery to function as a health food than walnut confectionery prepared by kneading only with flour.

특히, 호두는 양질의 단백질과 지질분이 많은 칼로리가 높은 식품이고, 호두의 지질은 불포화지방산이 많고 혈청 콜레스테롤의 저하작용이 있는 필수지방산이 많아 콜레스테롤이 혈관에 불필요하게 부착되는 것은 예방하여 주며, 무기질과 비타민 B1이 풍부하여 매일 먹게 되면 피부가 윤이 나고 고와지며 두뇌활동촉진, 기억력 증강, 노화방지와 강장효과에도 좋은데, 모싯잎을 함유함으로써 식감이 좋고 장시간 보관에 유리한 모싯잎 호두과자를 통해 호두와 모싯잎의 유효한 성분을 쉽게 섭취할 수 있게 할 수 있다.
In particular, walnuts are high-calorie foods high in protein and lipids, and walnut lipids are rich in unsaturated fatty acids and essential fatty acids that lower serum cholesterol, preventing cholesterol from unnecessarily attaching to blood vessels. It is rich in vitamin B1 and daily shine makes skin glow and swells. It is also good for promoting brain activity, memory enhancement, anti-aging and tonic effect. This can make it easier to consume the active ingredients of mosquito leaves.

본 발명은 모싯잎 분말을 함유하는 호두과자를 제공함으로써 장시간 보관시에도 변형되거나 식감이 변질되지 않아 장시간 보관하여 취식할 수 있을 뿐만 아니라 영양면에서 보다 유리한 호두과자를 제공하는 것을 목적으로 한다.
The present invention is to provide a walnut confectionery containing powder powder of mosquito leaves can not be deformed even when stored for a long time or the texture is not altered even when stored for a long time as well as nutritious in terms of nutrition.

본 발명의 모싯잎 호두과자는 선별된 모싯잎을 잘 건조시켜 분말화한 후 이를 소정의 비율로 호두과자 반죽에 첨가하여 모싯잎 호두과자를 제조하는 방법 및 이렇게 제조된 새로운 모싯잎 호두과자를 제공한다.
The mosquito leaf walnut confectionery of the present invention is well dried and powdered selected moss leaves and then added to the walnut pastry at a predetermined ratio to provide a method for producing a mosquito leaf walnut and thus prepared new mosquito leaf walnut do.

구체적으로 본 발명의 모싯잎 호두과자는 아래와 같은 단계로 제조된다:Specifically, the walnut confectionery of the present invention is prepared by the following steps:

(i) 모싯잎을 그늘에서 7일간 1일 약 5회씩 덖어가며 건조시킨 후, 건조된 모싯잎을 100 내지 200 메쉬 크기로 분쇄하여 모싯잎 분말을 얻는 단계;(i) drying the sesame leaves in the shade for about 7 times a day for 7 days, and then grinding the dried sesame leaves to a size of 100 to 200 mesh to obtain a powder of sesame leaves;

(ii) 밀가루 약 54중량%, 우유 약 16.5중량%, 계란 약 16.5중량%, 쌀가루 약 11중량%, 대두유 약 2중량% 구성된 반죽혼합물 총 중량에 대해 0.0145 내지 0.0155중량%의 모싯잎 분말을 첨가한 후 혼합기에서 저속으로 약 5분, 고속에서 약 5분 교반함으로써 균일한 호두과자 반죽을 제조하는 단계;(ii) add about 0.0145 to 0.0155% by weight of mosquito leaf powder based on the total weight of the dough mixture consisting of about 54% by weight of flour, about 16.5% by weight of milk, about 16.5% by weight of eggs, about 11% by weight of rice flour, and about 2% by weight of soybean oil. Preparing a uniform walnut dough by stirring in a mixer at about 5 minutes at low speed and at about 5 minutes at high speed;

(iii) 호두과자 반죽을 호두과자 성형틀에 투입한 후 호두과자 앙금을 넣어 굽는 단계.
(iii) putting the walnut cake dough into the walnut mold, and then baking the walnut cake sediment.

본 발명의 방법에 따라 제조된 호두과자는 겉은 갈색이되 속살 즉, 패스트리는 녹색을 띠게 되는데 이는 모싯잎 분말이 첨가된데 연유한 것으로서, 반죽을 제조할 때 모싯잎 분말을 적게 넣으면 속살의 녹색 색상이 연해지고, 많이 첨가하면 호두과자 속살의 녹색이 더욱 선명하여 진다. 호두과자 속살인 패스트리의 녹색은 가운데의 팥앙금의 붉은색과 대조를 이루어 시각적인 면에서의 식욕을 돋우는 면이 있고 보다 먹음직스럽게 보이게 되는 효과가 있다.
Walnut confectionery prepared according to the method of the present invention is brown but the flesh, that is, the pastry is green, which is condensed to add the mosquito leaf powder, when the dough is prepared when the mosquito leaf powder is added The green color becomes softer, and the more you add, the brighter the green color of the walnut is. The green color of the pastry, a walnut pastry, contrasts with the red color of the red bean paste in the middle, which has an appetizing aspect in the visual aspect and makes it look more delicious.

또한, 기존의 호두과자는 시간이 지날수록 경화가 이루어지는데 반해 본 발명에 따른 호두과자는 시간이 경과되어도 과자 내부 팥앙금의 수분이 모싯잎 분말이 함유된 과자의 속살로 빠져 나오면서 모싯잎 분말이 이 수분을 흡수하여 촉촉함이 유지되고 시간의 경과에 따라 발효가 이루어져 전체적으로 부드러운 식감을 제공할 수 있다. 특히, 기존의 호두과자는 포장된 상태로 외부 공기에 노출되지 않은 상태를 유지하는 경우 과자의 틀에서 나온 그대로의 형상을 유지하지 못하고 찌그러지는데, 본 발명에 따른 호두과자는 시간이 지나도 오랜기간 동그란 원형의 형상을 유지한다는 특징을 갖는다.
In addition, the conventional walnut confectionery is cured as time passes, whereas the walnut confectionery according to the present invention as the moisture of the red bean sediment inside the confectionery escapes into the flesh of the confectionery containing the powder of mosquito leaf powder. Moisture is absorbed to maintain moisture and fermentation occurs over time to provide a soft texture as a whole. In particular, when the existing walnut confectionery is kept in a packaged state without being exposed to the outside air, the walnut confectionery does not maintain its shape as it emerges from the mold of the confectionery, and the walnut confectionery according to the present invention is round for a long time. It is characterized by maintaining a circular shape.

나아가, 본 발명에 따르면 기존 호두과자의 영양에 부가하여 모싯잎 분말에 포함된 각종 영양소까지 섭취될 수 있어 건강에 매우 유리한 호두과자가 제공될 수 있다.
Furthermore, according to the present invention, in addition to the nutrition of the existing walnut confectionery can be ingested various nutrients contained in the mosquito leaf powder can provide a very beneficial walnut confection.

또한, 본 발명에 따른 호두과자는 모싯잎 분말이 천연 방부제 역할을 함으로써 기존의 호두과자에 비해 보존기간이 연장되는 결과 호두과자의 유통에 있어 유리한 효과를 준다.
In addition, the walnut confectionery according to the present invention has a favorable effect in the distribution of walnut confectionery as a result of the longer shelf life than conventional walnut confectionery by the role of mosquito leaf powder as a natural preservative.

본 발명의 모싯잎 호두과자는 아래와 같은 단계로 제조된다:The mosquito walnut confectionery of the present invention is prepared in the following steps:

(i) 모싯잎을 그늘에서 7일간 1일 약 5회씩 덖어가며 건조시킨 후, 건조된 모싯잎을 100 내지 200 메쉬 크기로 분쇄하여 모싯잎 분말을 얻는 단계;(i) drying the sesame leaves in the shade for about 7 times a day for 7 days, and then grinding the dried sesame leaves to a size of 100 to 200 mesh to obtain a powder of sesame leaves;

(ii) 밀가루 약 54중량%, 우유 약 16.5중량%, 계란 약 16.5중량%, 쌀가루 약 11중량%, 대두유 약 2중량% 구성된 반죽혼합물 총 중량에 대해 0.0145 내지 0.0155중량%의 모싯잎 분말을 첨가한 후 혼합기에서 저속으로 약 5분, 고속에서 약 5분 교반함으로써 균일한 호두과자 반죽을 제조하는 단계;(ii) add about 0.0145 to 0.0155% by weight of mosquito leaf powder based on the total weight of the dough mixture consisting of about 54% by weight of flour, about 16.5% by weight of milk, about 16.5% by weight of eggs, about 11% by weight of rice flour, and about 2% by weight of soybean oil. Preparing a uniform walnut dough by stirring in a mixer at about 5 minutes at low speed and at about 5 minutes at high speed;

(iii) 호두과자 반죽을 호두과자 성형틀에 투입한 후 호두과자 앙금을 넣어 굽는 단계.
(iii) putting the walnut cake dough into the walnut mold, and then baking the walnut cake sediment.

(i) 모싯잎 분말의 준비단계(i) preparation of powder of leaf powder

모싯잎을 식재하여 그 키가 1.5미터 정도에 이르면 하단부의 모싯잎은 버리고, 상단의 부드러운 모싯잎을 채취한다. 이때, 모싯잎 자루는 채취하지 않으며, 모싯잎의 끝부분을 절취하여 모싯잎만을 채취한다. 채취된 모싯잎은 그늘에서 약 7일간 건조시킨다. 이 때 전부분이 잘 건조되도록 일정시간마다 덖어준다. 이렇게 그늘에서 매일 약 5회 정도씩 덖어가며 약 7일간 건조시킨 후 분말화하면 반죽시 모싯잎 천연의 녹색이 다시 살아난다. 그늘에서 말린 모싯잎은 비닐포대에 포장하여 외부의 공기가 유입되지 않도록 밀봉하여 운반한다. 건조된 모싯잎을 세밀하게 약 2회에 걸쳐 분쇄하여 100 내지 200메쉬, 바람직하게는 160메쉬 크기로 분말화한다. 이와 같은 크기로 분말화시키면 모싯잎 분말을 반죽하여도 불균일하게 엉기거나 뭉치는 현상을 방지할 수 있다. 분쇄된 모싯잎 분말은 일정량씩 투명한 비닐에 담아 밀봉하여 건냉암소에 보관한다.
Plant the mosquito leaves, and when the height reaches about 1.5 meters, discard the moss leaves on the lower part and collect the soft moss leaves on the top. At this time, the sesame leaves are not collected, and only the sesame leaves are collected by cutting the tip of the sesame leaves. The collected moss leaves are dried in the shade for about 7 days. At this time, rinse every part to dry well. Soak it in the shade about 5 times daily, dry it for about 7 days, and then powder it. Moss leaves dried in the shade are packed in a plastic bag and sealed and transported to prevent outside air from entering. The dried moss leaves are finely pulverized about two times and powdered to a size of 100 to 200 mesh, preferably 160 mesh. When the powder is powdered in such a size, even if the powder of the mosquito leaves is kneaded, it can prevent the unevenly lumping or clumping. The ground powder of powdered leaves is stored in dry cool dark place in a certain amount of transparent vinyl.

2. 반죽 준비단계2. Dough Preparation

본 발명에 따른 호두과자 제조용 반죽 혼합물은 하기와 같이 구성된다.The dough mixture for preparing walnut cookies according to the present invention is configured as follows.

구성성분Constituent 성분비율(중량%)Component ratio (wt%) 1One 밀가루flour 54 54 22 우유milk 16.516.5 33 계란egg 16.516.5 44 쌀가루Rice flour 1111 55 대두유Soybean oil 22

상기 반죽 혼합물에 앞서 준비된 모싯잎 분말 약 0.0145 내지 0.0155 중량%, 바람직하게는 약 0.0150중량%를 첨가하여 적당량의 물, 바람직하게는 반죽 혼합물 약 10kg에 대해 약 2.4리터의 물을 첨가한 후 혼합기에 넣어 약 60 내지 80rpm의 저속에서 약 5분, 약 180 내지 250rpm의 고속에서 약 5분간 교반하여 모싯잎 분말이 균일하게 혼합된 호두과자 반죽을 준비한다.
About 0.0145 to 0.0155%, preferably about 0.0150% by weight of the prepared mosquito leaf powder previously added to the dough mixture is added to an appropriate amount of water, preferably about 2.4 liters of water to about 10 kg of the dough mixture, and then into the mixer. The mixture was stirred for about 5 minutes at a low speed of about 60 to 80rpm, and about 5 minutes at a high speed of about 180 to 250rpm to prepare a walnut cake dough in which mosquito leaf powder was uniformly mixed.

상기 반죽 혼합물에 투입되는 계란의 양은 적당히 가감할 수 있는데 너무 적으면 호두과자 형상을 둥글게 구성하는 빵 패스트리가 적절한 과자의 형상을 유지하도록 부풀리지 못해 적합하지 못하며 외피의 식감이 딱딱하게 되는 단점이 있고, 너무 많으면 호두과자의 형상이 쉽게 부풀어오른다는 장점은 있으나 시간이 경과됨에 따라 과자의 패스트리가 경화되면서 점차 분말화되어 가루가 부서져 떨어지는 단점이 있다. 본 발명의 경우 계란은 16.5 중량%인 경우 호두과자의 외형을 적절하게 유지하는데 가장 바람직한 양이었다.
The amount of eggs added to the dough mixture may be appropriately added or subtracted. If too small, the bread pastries constituting the round shape of the walnut confectionery cannot be inflated to maintain the proper shape of the confectionery, and the texture of the outer shell becomes hard. Too many walnuts have the advantage that they easily swell, but as time passes, pastries harden and become powdered, causing the powder to break down. In the case of the present invention, the eggs were the most preferred amount of 16.5% by weight in order to properly maintain the appearance of the walnut.

또한, 우유와 물의 경우 적당히 가감할 수 있는데 역시 적당량을 유지하여야 하는데 우유의 양은 많을수록 호두과자가 식었을 때 부드러움이 증가되는 반면, 너무 적게 투입하면 외피가 쉽게 굳어지는 경향을 보인다. 본 발명의 경우 16.5중량%인 경우 호두과자의 식감을 최대화하는 부드러움을 유지할 수 있었다. 또한, 물을 너무 많이 첨가하여 반죽을 만들면 반죽이 질게 되어 호두과자 성형틀에 투입시 틀 외부로 흘러내려 성형 작업이 원활하지 못하게 되는 단점이 있을 것이다.
In addition, in the case of milk and water can be appropriately added and subtracted, but also to maintain an appropriate amount, the greater the amount of milk softened when the walnut sweets, while too little in the tendency to the shell tends to harden easily. 16.5% by weight of the present invention was able to maintain the softness to maximize the texture of the walnut. In addition, when the dough is made by adding too much water, the dough becomes lost, and when it is put into a walnut cookie mold, it may have a disadvantage in that the molding operation is not smooth.

혼합기에서 처음부터 고속으로 혼합하는 경우에는 모싯잎 분말이 균일하게 혼합되지 않고 뭉쳐지며 반죽 혼합물의 각 성분들 역시 균일한 분포를 형성하지 못하는 단점이 있으므로 저속에서 우선 교반한 후 고속으로 차츰 혼합속도를 높이는 것이 바람직하다.
In the case of mixing at high speed from the beginning in the mixer, the powder of the mosquito leaves is not mixed uniformly but aggregated. Each component of the dough mixture also does not form a uniform distribution. Therefore, after mixing at low speed, the mixing speed is gradually increased. It is desirable to increase.

3. 호두과자의 제조단계3. Manufacturing Step of Walnut Cookies

1) 모싯잎 분말이 포함된 호두과자 제조용 반죽을 3시간 이상의 시간동안 숙성시키기 위해 실온에 보관한다. 여름과 같은 시기에 실내 온도가 20℃를 넘어서는 경우라면 냉장보관하는 것이 바람직하다. 이와 같이 일정시간 동안 숙성시킴으로써 글루텐이 충분히 생성될 수 있다.
1) The dough for preparing walnut confectionery containing powdered leaf powder is stored at room temperature to mature for at least 3 hours. If the room temperature exceeds 20 ℃ at the same time in summer, it is preferable to keep refrigerated. As such, gluten may be sufficiently produced by aging for a certain time.

2) 숙성되어 준비된 모싯잎이 포함된 호두과자 제조용 반죽을, 약 180℃로 예열된 호두과자 제조용 빵틀에 떠 넣은 후 팥 앙금을 투입한 후 호두알은 호두의 약 8분의 1조각 넣어주어 굽는다.
2) Put the dough for preparing the walnut confectionery containing the prepared mosquito leaves in a baking tray for preparing the walnut confectionery preheated to about 180 ℃, add red bean sediment, and put the walnut eggs in about one-eighth of the walnut and bake. .

3) 구워진 호두과자를 화지로 1차 포장한 다음 외부를 비닐로 2차 포장한다.
3) Pack the baked walnuts with paper first and then wrap the outside with vinyl second.

이하 본 발명을 실험예에 의하여 상세히 설명할 것이나, 본 발명이 이에 한정되는 것으로 해석되지 아니한다.
Hereinafter, the present invention will be described in detail with reference to experimental examples, but the present invention is not to be construed as being limited thereto.

실험예 1Experimental Example 1

시중에 유통중인 호두과자의 일반적인 제조방법에 의해 제조된 호두과자를 약 20알 준비하고, 본 발명의 방법에 따라 제조된 호두과자를 약 20알 준비하였다. 준비된 호두과자들을 공기 중에 노출시킨 상태로 3일간의 변화를 관찰하였다.
About 20 walnuts prepared by the general manufacturing method of walnuts on the market were prepared, and about 20 walnuts prepared according to the method of the present invention were prepared. The changes were observed for 3 days while the prepared walnuts were exposed to air.

i. 실험군: 본 발명의 방법으로 제조된 호두과자로서 공기 중에 노출된 상태로 유지한다.i. Experimental group: Walnuts prepared by the method of the present invention are kept in the air.

ii. 대조군: 기존의 방법으로 제조된 호두과자로서 공기 중에 노출된 상태로 유지한다.
ii. Control: Walnut confectionery prepared by the conventional method is kept in the air.

구분division 대조군Control group 실험군Experimental group 첫째 날first day 과자 외형은 그대로이나 외피가 딱딱하게 굳어짐.The cake looks as it is, but the shell hardens. 과자 외형은 그대로이고 외피가 딱딱하게 경화되기 시작함.The confectionery looks the same and the shell starts to harden. 3일 후3 days later 과자 전체적으로 딱딱하게 굳어서 먹기에 불편함이 느껴짐.The cake is hard and hard to eat. 외피는 굳었으나 내부 패스트리는 아직 부드럽고 촉촉함.The outer shell is hard, but the pastries are still soft and moist.

실험예Experimental Example 2 2

상기 실험예 1에서와 같이 실험군과 대조군을 준비하되 화지와 비닐로 포장한 상태로 상온에 보관하면서 5일간 호두과자의 외형과 식감의 변화를 관찰하였다.
As in Experiment 1, the experimental group and the control group were prepared, but kept at room temperature in a state of packaging with paper and vinyl, and observed changes in appearance and texture of the walnut confectionery for 5 days.

구분division 대조군Control group 실험군Experimental group 첫째 날first day 외형은 둥근 형상이 유지되지 않고 쭈그러짐.The appearance is not rounded, but crushed. 외형이 처음 제조된 둥근 형상을 그대로 유지하고 있음.It maintains the round shape of the first appearance. 3일 후3 days later 외형은 말린 대추와 같이 쭈그러듬.
외피가 경화되고, 아무런 향이 없으며, 과자 패스트리가 건빵처럼 굳어져서 먹기에 불편함.Appearance squats like dried jujube.
The outer shell is hardened, no fragrance, and the pastry pastries harden like biscuits, making it uncomfortable to eat. 외형은 처음의 둥근 형상 그대로 유지됨.
외피가 부드러워 입안에서 으깨어질 정도임.
모싯잎향이 느껴짐.
외피 및 내피 패스트리 전체적으로 부드러운 식감이 느껴짐.Appearance remains the first round shape.
The outer skin is soft enough to crush in the mouth.
Mosquito leaf scent is felt.
Skin and endothelial pastries Soft texture throughout. 5일 후After 5 days 외형은 건대추와 같이 쭈그러져서 굳어짐.
먹기 힘들 정도로 딱딱해짐.Appearance crushes and hardens like dried jujube.
Hard to eat. 외형은 최초의 둥근 형상 그대로 유지됨.
과자의 패스트리 전체가 부드러워 입안에서 으깨어질 정도임.
모싯잎 향이 더욱 진하게 느껴짐.Appearance remains the first round shape.
The whole pastry is soft and crushed in your mouth.
Mosquito leaves feel more intense.

위 실험 결과 모싯잎 분말을 함유한 반죽으로 제조한 본 발명의 호두과자는 기존 방법으로 제조된 호두과자인 대조군에 비해 과자의 원형이 보존되는 기간이 최소 5일 이상 연장되며, 최초의 식감을 최대한 유지할 수 있는 보존기간 역시 최소한 5일 이상 연장됨을 확인할 수 있었다. As a result of the above experiment, the walnut confectionery prepared with the dough containing the powder of mosquito leaf powder has a longer period of preservation of the original form of the confectionary than at least 5 days, compared to the walnut confectionery prepared by the conventional method, and maximizes the initial texture. Sustainable retention periods were also extended by at least five days.

Claims (9)

(i) 모싯잎을 그늘에서 7일간 1일 약 5회씩 덖어가며 건조시킨 후, 건조된 모싯잎을 100 내지 200메쉬 크기로 분쇄하여 모싯잎 분말을 얻는 단계;
(ii) 밀가루 약 54중량%, 우유 약 16.5중량%, 계란 약 16.5중량%, 쌀가루 약 11중량%, 대두유 약 2중량% 구성된 반죽혼합물 총 중량에 대해 0.0145 내지 0.0155중량%의 모싯잎 분말을 첨가한 후 혼합기에서 저속으로 약 5분, 고속에서 약 5분 교반함으로써 균일한 호두과자 반죽을 제조하는 단계;
(iii) 호두과자 반죽을 호두과자 성형틀에 투입한 후 호두과자 앙금을 넣어 굽는 단계를 포함하는 모싯잎 호두과자의 제조방법.
(i) removing the sesame leaves in a shade for about 7 times a day for 7 days in the shade, and then grinding the dried sesame leaves into 100 to 200 mesh sizes to obtain a powder of sesame leaves;
(ii) add about 0.0145 to 0.0155% by weight of mosquito leaf powder based on the total weight of the dough mixture consisting of about 54% by weight of flour, about 16.5% by weight of milk, about 16.5% by weight of eggs, about 11% by weight of rice flour, and about 2% by weight of soybean oil. Preparing a uniform walnut dough by stirring in a mixer at about 5 minutes at low speed and at about 5 minutes at high speed;
(iii) The method of manufacturing a mosquito leaf walnut pastry comprising the step of putting the walnut pastry dough into the walnut pastry mold and then put the walnut sediment.
제1항에 있어서, (i)단계의 모싯잎은 약 1.5m의 키로 자란 모시로부터 채취하되 상단에서 채취한 부드러운 모싯잎인 것을 특징으로 하는 모싯잎 호두과자의 제조방법.
The method of claim 1, wherein the mosquito leaf of step (i) is collected from moss grown with a height of about 1.5 m, but the method of producing a mosquito leaf walnut confectionery, characterized in that the soft moss leaves collected from the top.
제1항에 있어서, (ii)단계의 모싯잎 분말은 0.015중량%로 첨가되는 것을 특징으로 하는 모싯잎 호두과자의 제조방법.The method of claim 1, wherein the powder of the mosquito leaf of step (ii) is added at 0.015% by weight. 제1항에 있어서, (ii)단계의 호두과자 반죽을 3시간 이상 약 20℃ 이하의 온도에서 숙성시키는 단계를 포함하는 모싯잎 호두과자의 제조방법.The method of claim 1, comprising the step of aging the walnut pastry of step (ii) at a temperature of about 20 ℃ or less for at least 3 hours. 제1항에 있어서, (i)단계의 모싯잎 분말의 크기는 160메쉬인 것을 특징으로 하는 모싯잎 호두과자의 제조방법.
The method of claim 1, wherein the size of the mosquito leaf powder of step (i) is 160 mesh.
제1항에 있어서, (ii)단계의 반죽은 혼합기에서 약 60 내지 80rpm의 속도로 약 5분동안 교반한 후 180 내지 250rmp의 속도에서 약 5분간 교반하여 얻는 것을 특징으로 하는 모싯잎 호두과자의 제조방법.The method of claim 1, wherein the dough of step (ii) is obtained by stirring for about 5 minutes at a speed of about 60 to 80rpm in a mixer for about 5 minutes at a speed of 180 to 250rpm Manufacturing method. 제1항의 방법으로 제조되며 모싯잎 분말성분을 약 0.0145 내지 0.0155중량% 함유하는 모싯잎 호두과자.A mosquito leaf walnut confectionery prepared by the method of claim 1 and containing about 0.0145 to 0.0155% by weight of the mosquito leaf powder component. 제7항에 있어서, 모싯잎 분말성분의 함유량은 약 0.015중량%인 것을 특징으로 하는 모싯잎 호두과자.The walnut confectionery of claim 7, wherein the content of the mosquito leaf powder component is about 0.015% by weight. 제7항에 있어서, 모싯잎 호두과자는 과자의 외피는 갈색을 띠고 내부는 연한 녹색을 띠는 것을 특징으로 하는 모싯잎 호두과자.The method of claim 7, wherein the mosquito walnut confectionery mosquito leaf walnut cake is characterized in that the outer shell of the confectionery is brown and the inside is light green.
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KR20030025661A (en) * 2001-09-22 2003-03-29 김상국 Natural color,perfume,taste rainbow bread,candy and icecream etc with acorn and natural plant( herb)
KR20040015325A (en) * 2004-01-30 2004-02-18 김귀덕 method for making food using a ramie
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KR20200086042A (en) * 2019-01-08 2020-07-16 옥당골시설채소영농조합법인 Hotteok comprising tomato and boehmeria nivea leaf and method for preparing the same
KR102512952B1 (en) * 2023-01-09 2023-03-21 이태영 Manufacturing method of stone crab bread with excellent texture and preference

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