KR20160062963A

KR20160062963A - Manufacturing method of sansooyou walnut cake

Info

Publication number: KR20160062963A
Application number: KR1020140166331A
Authority: KR
Inventors: 정영혁
Original assignee: 정영혁
Priority date: 2014-11-26
Filing date: 2014-11-26
Publication date: 2016-06-03

Abstract

The present invention relates to a method for manufacturing walnut cake with cornus fruits. The method comprises as follows: making dough for walnut cake by mixing 32 wt% of wheat flour, 5 wt% of soybean oil, 1 wt% of sugar, 1 wt% of baking powder, 1 wt% of sodium, 3 wt% of whole milk powder, 1 wt% of refined salt, 2 wt% of glucose, 1 wt% of vanilla flavoring, 0.5 wt% of natural coloring, 2.5 wt% of milk, 3 wt% of a cornus fruit extract, and 10 wt% of fresh eggs and stirring the mixture at a speed of 2,000-3,000 rpm for 30 minutes; and manufacturing walnut cake which is 4 cm in diameter by adding 30 wt% of red bean jam and 2 wt% of walnuts to the dough for walnut cake and baking the same.

Description

TECHNICAL FIELD [0001] The present invention relates to a method for producing walnut confectionery,

More particularly, the present invention relates to a process for preparing corn oil walnut confectionery which is improved in texture and texture compared to conventional walnut confectionery by containing corn oil extract and is unique and excellent in flavor.

The walnut confectionery belongs to a bakery consisting mainly of bean curd refuse sold as a snack food or a gift for tourists at a highway rest area or at a kiosk at a train station. According to conventional conventional manufacturing methods, wheat flour, sugar, eggs, baking powder And water are mixed at a predetermined ratio to make a dough which forms an outer skin occupying about 60% of the weight of the walnut confectionery. The dough is allowed to stand for about 24 hours and then aged. Then, an appropriate amount of sugar and an appropriate amount of water To make a content, to put it in a mold having a shape of walnut cake, and then to bake it by heating at a constant temperature.

Recently, there have been various attempts to produce health foods by adding health-aid substances to walnut confectionery, maintaining the delicate taste of walnut confectionery, and examples of walnut confectionery using green tea, lotus leaf and pine nuts as a health supplement.

Wheat flour, which is the main ingredient of these walnut confectionery, is widely used for producing various noodles or confectionery because it is rich in gluten and is advantageous for dough.

However, as consumers' dietary habits have improved, consumers' preferences have become more diverse and more sophisticated. Consumers' demands have increased not only in taste but also in nutrition. As a result, nutritionally superior rice or barley Attempts have been made to produce dough such as pastry, bread, noodles, and dumplings.

Rice, which is the main food resource of Asians, has a high production rate due to the development of production technology and breed improvement, while the consumption is steadily decreasing and the stock is continuously increasing. Accordingly, various processed foods It is urgently necessary to promote consumption of rice.

Rice starch is effective in helping brain activity and preventing obesity and diabetes. Rice has lower protein and essential amino acid content than other grains, but it is effective in lowering cholesterol, controlling blood pressure and preventing cancer. It is known.

In addition, rice is rich in niacin, known as vitamin B3, and has enzymes such as amylase, maltase, protease, and lipase. Especially, in the case of brown rice, Lipids, proteins, and fiber, it has become a popular health food in recent years.

However, since the rice flour is hard, it has low hygroscopicity and adhesiveness and is poor in restorability, and has a hard and coarse characteristic. As a result, the surface hardens and cracks with time after the preparation of the walnut confection, And is not widely used.

To solve these problems, rice is ground to a particle size of 180 to 220 meshes to prepare rice flour, which is then heated for a predetermined time and for a predetermined period of time. The rice flour is mixed with flour, water, sugar, egg, glucose, baking powder, margarine , Powdered milk powder and the like to prepare a dough for walnut confectionery (Reference: Patent Document 1).

In order to improve the texture of the walnut confection, a method for producing a dough for walnut confectionery which uses wheat flour and rice flour at a weight ratio of 1: 1 and mixes eggs, sugar, salt, milk, baking powder, etc. 2],

When making a dough for walnut confectionery, adding a proper amount of chopped powder makes it chewy and soft, which not only gives a good texture, but also after a certain period of time after purchasing the walnut confectionery, the walnut confection is hardened and tasted. And a method for producing a dough for walnut confectionery using a chrysolite which can maintain a moist and soft taste even when it is eaten (Patent Document 3).

A method for preparing rice cake by mixing rice and a functional additive (Reference: Patent Document 4) and a method for producing rice cake using ultrasonic waves (Reference: Patent Document 5) are also known.

Prior art literature

Patent literature

(Patent Document 0001) 1. Domestic Patent Publication No. 10-2011-0033341 (March 31, 2011)

(Patent Document 0002) 2. Korean Patent Publication No. 10-2011-0072450 (June 29, 2011)

(Patent document 0003) 3. Domestic registered patent No. 10-0947349 (2010. 03. 06.)

(Patent Document 0004) 4. Domestic Patent Publication No. 10-2011-0045919 (May 05, 2011)

(Patent Document 0005) 5. Patent Publication No. 10-2011-0039141 (Apr. 15, 2011)

Disclosure of Invention Technical Problem [8] The present invention has been made in order to meet the above-mentioned demand of the prior art, and it is an object of the present invention to provide a walnut cake with improved flavor and texture and unique flavor compared to conventional walnut confectionery.

The method for producing corn oil walnut confectionery according to the first embodiment of the present invention comprises the steps of: preparing wheat flour at 32 wt%, soybean oil at 5 wt%, margarine at 5 wt%, sugar at 1 wt%, baking powder at 1 wt%, sodium at 1 wt% 3% by weight of purified water, 2% by weight of glucose, 1% by weight of vanilla flavor, 0.5% by weight of natural color, 2.5% by weight of milk, 3% by weight of acid fermented milk extract and 10% Stirring at a speed of 2,000 to 3,000 rpm for 30 minutes to prepare a dough for walnut confectionery;

30% by weight of red beans prepared in advance and 2% by weight of crushed walnuts were added to a dough for walnut confectionery, and walnut confectionery having a diameter of about 4 cm was prepared.

According to the process for producing the walnut confectionery of the present invention, the texture and texture of the walnut confectionery are improved and the flavor is unique and has an excellent effect as compared with the existing walnut confectionery by containing the crude oil extract.

Hereinafter, preferred embodiments of the present invention will be described in detail. In the following description of the present invention, detailed description of known functions and configurations incorporated herein will be omitted when it may make the subject matter of the present invention rather unclear.

Hereinafter, the process for producing the walnut confectionery dough according to the present invention will be described.

The walnut confectionery is a bread-based foodstuff prepared by putting cow such as red bean into the inside of the outer shell using flour (gravity powder) as a main material. The manufacturing method of the cornstarch walnut confectionery of the present invention is as follows: wheat flour, soybean oil, margarine, sugar, baking powder, , Powdered milk powder, refined salt, glucose, vanilla flavor, natural pigment, milk, extract of corn oil, and livestock are mixed and the mixture is stirred at a speed of 2,000 to 3,000 rpm for 30 minutes to prepare a dough for walnut confectionery.

The dough for the walnut confectionery is prepared by preliminarily preparing the bean dipper and the crushed walnut, and baking it to prepare a walnut cake having a diameter of about 4 cm.

Hereinafter, the present invention will be described in detail with reference to Examples and Experimental Examples. However, these examples and experimental examples are intended to further illustrate the present invention, and the scope of the present invention is not limited thereto.

[Example 1]

1 wt% of sugar, 1 wt% of baking powder, 1 wt% of sodium, 3 wt% of whole milk powder, 1 wt% of refined salt, 1 wt% of starch, 2% by weight of glucose, 1% by weight of vanilla flavor, 0.5% by weight of natural pigment, 2.5% by weight of milk, 3% by weight of acid fermented milk extract and 10% by weight of raw egg yolk were mixed and the mixture was stirred at a rate of 2,000 to 3,000 rpm for 30 minutes Lt; / RTI > to produce a dough for walnut confectionery.

The walnut confectionery dough, 30% by weight of the prepared red bean dipper, and 2% by weight of the crushed walnuts were added to prepare a walnut confectionery having a diameter of about 4 cm.

[Experimental Example]

The thus prepared walnut confectionery of Example 1 was stored at low temperature for 2 days and then warmed up in a microwave oven with a slightly hardened walnut confectionery and provided to 10 panelists for evaluation of taste, And a visual evaluation was conducted to examine the smell and smell of the texture and porosity. The experimental results are shown in Table 1 below.

division Taste evaluation Olfactory evaluation Visual assessment Example 9 people: very good 8 people: Excellent 8 people: Excellent

As can be seen from the results of Table 1, the walnut confectionery of the example according to the present invention was able to feel the texture of the walnut confectionery soft and moist without changing the texture even after being stored in a microwave oven after being stored at low temperature, And the texture of the outer covering also remained almost the same as that of freshly baked walnut cookies.

While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is evident that many alternatives, modifications and variations will be apparent to those skilled in the art. And will be included in the described technical idea.

Claims

1% by weight of wheat flour, 5% by weight of soybean oil, 5% by weight of margarine, 1% by weight of sugar, 1% by weight of baking powder, 1% by weight of sodium, 3% The mixture was stirred at a rate of 2,000 to 3,000 rpm for 30 minutes to prepare a dough for walnut confectionery. ;
A method for producing walnut confectionery according to claim 1, wherein a walnut cake having a diameter of about 4 cm is prepared by adding 30% by weight of red bean jam and 2% by weight of crushed walnuts.