KR20160062963A - Manufacturing method of sansooyou walnut cake - Google Patents
Manufacturing method of sansooyou walnut cake Download PDFInfo
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
- A23L25/30—Mashed or comminuted products, e.g. pulp, pastes, meal, powders; Products made therefrom, e.g. blocks, flakes, snacks; Liquid or semi-liquid products
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y10—TECHNICAL SUBJECTS COVERED BY FORMER USPC
- Y10S—TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y10S426/00—Food or edible material: processes, compositions, and products
- Y10S426/804—Low calorie, low sodium or hypoallergic
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Botany (AREA)
- Inorganic Chemistry (AREA)
- Confectionery (AREA)
Abstract
본 발명은 산수유 호두과자의 제조방법에 관한 것으로서, 밀가루 32 중량%, 대두유 5 중량%, 마가린 5 중량%, 설탕 1 중량%, 베이킹 파우더 1 중량%, 나트륨 1 중량%, 전지분유 3 중량%, 정제염 1 중량%, 포도당 2 중량%, 바닐라 향료 1 중량%, 천연색소 0.5 중량%, 우유 2.5 중량%, 산수유엑기스 3 중량%, 및 생계란 10 중량%를 혼합하고, 이 혼합물을 2,000 내지 3,000rpm의 속도로 30분 동안 교반하여 호두과자용 반죽을 제조하고; 호두과자용 반죽에 미리 준비해둔 팥 앙금 30 중량% 및 파쇄된 호두 2 중량%를 넣고 구어 직경 4cm 정도의 호두과자를 제조하는 것을 특징으로 한다. The present invention relates to a method for producing corn oil walnut confectionery, which comprises a wheat flour of 32 wt%, soybean oil 5 wt%, margarine 5 wt%, sugar 1 wt%, baking powder 1 wt%, sodium 1 wt% 1% by weight of purified salt, 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% Lt; / RTI > for 30 minutes to produce 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.
Description
본 발명은 산수유 호두과자의 제조방법에 관한 것으로서, 보다 상세하게는, 산수유엑기스를 함유함으로써 기존 호두과자에 비해 식감과 질감이 향상되고 풍미가 독특하고도 우수한 산수유 호두과자의 제조방법에 관한 것이다. 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.
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 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.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.
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.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.
이러한 호두과자의 주재료인 밀가루는 글루텐이 풍부하여 반죽에 유리하기 때문에, 각종 면류(麵類) 또는 과자를 제조하는 데 널리 사용되고 있다.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.
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 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.
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 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.
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 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.
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, 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.
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 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.
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 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).
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], 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],
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 전자렌지 등에서 데워서 먹어도 촉촉하고 부드러운 맛을 유지할 수 있는 찰보리를 이용한 호두과자용 반죽의 제조방법[참고: 특허문헌 3] 등이 공지되어 있다.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).
쌀과 기능성 첨가물을 혼합하여 누룽지를 제조하는 방법[참고: 특허문헌 4]과 초음파를 이용하여 누룽지를 제조하는 방법[참고: 특허문헌 5]도 공지되어 있다.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.
선행기술문헌Prior art literature
특허문헌Patent literature
(특허문헌 0001) 1. 국내 공개특허공보 제10-2011-0033341호(2011. 03. 31.)(Patent Document 0001) 1. Domestic Patent Publication No. 10-2011-0033341 (March 31, 2011)
(특허문헌 0002) 2. 국내 공개특허공보 제10-2011-0072450호(2011. 06. 29.)(Patent Document 0002) 2. Korean Patent Publication No. 10-2011-0072450 (June 29, 2011)
(특허문헌 0003) 3. 국내 등록특허 제10-0947349호(2010. 03. 06.)(Patent document 0003) 3. Domestic registered patent No. 10-0947349 (2010. 03. 06.)
(특허문헌 0004) 4. 국내 공개특허공보 제10-2011-0045919호(2011. 05. 04.)(Patent Document 0004) 4. Domestic Patent Publication No. 10-2011-0045919 (May 05, 2011)
(특허문헌 0005) 5. 국내 공개특허공보 제10-2011-0039141호(2011. 04. 15)
(Patent Document 0005) 5. Patent Publication No. 10-2011-0039141 (Apr. 15, 2011)
본 발명은 상기한 종래 기술의 요망에 부응하기 위하여 발명된 것으로서, 기존의 호두과자에 비해 식감과 질감이 향상되고 풍미가 독특하고도 우수한 산수유 호두과자를 제공하는데 있다.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.
본 발명의 제1 실시예에 의한 산수유 호두과자의 제조방법은, 밀가루 32 중량%, 대두유 5 중량%, 마가린 5 중량%, 설탕 1 중량%, 베이킹 파우더 1 중량%, 나트륨 1 중량%, 전지분유 3 중량%, 정제염 1 중량%, 포도당 2 중량%, 바닐라 향료 1 중량%, 천연색소 0.5 중량%, 우유 2.5 중량%, 산수유엑기스 3 중량%, 및 생계란 10 중량%를 혼합하고, 이 혼합물을 2,000 내지 3,000rpm의 속도로 30분 동안 교반하여 호두과자용 반죽을 제조하고;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;
호두과자용 반죽에 미리 준비해둔 팥 앙금 30 중량% 및 파쇄된 호두 2 중량%를 넣고 구어 직경 4cm 정도의 호두과자를 제조하는 것을 특징으로 한다. 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.
본 발명의 산수유 호두과자의 제조방법에 의하면, 산수유 엑기스를 함유함으로써, 기존의 호두과자에 비해 식감과 질감이 향상되고 풍미가 독특하고도 우수한 효과를 가지고 있다. 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.
이하, 본 발명의 바람직한 실시예를 상세히 설명하기로 한다. 아울러 본 발명을 설명함에 있어서, 관련된 공지 구성 또는 기능에 대한 구체적인 설명이 본 발명의 요지를 흐릴 수 있다고 판단되는 경우에는 그 상세한 설명을 생략한다.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.
이하에서, 본 발명에 따라 호두과자 반죽을 제조하는 과정을 설명한다.Hereinafter, the process for producing the walnut confectionery dough according to the present invention will be described.
호두과자는 밀가루(중력분)를 주재료로 하는 외피 내부에 팥 등의 소를 넣어 제조한 빵류 식품으로, 본 발명의 산수유 호두과자의 제조방법은, 먼저 밀가루, 대두유, 마가린, 설탕, 베이킹 파우더, 나트륨, 전지분유, 정제염, 포도당, 바닐라 향료, 천연색소, 우유, 산수유엑기스, 및 생계란을 혼합하고, 이 혼합물을 2,000 내지 3,000rpm의 속도로 30분 동안 교반하여 호두과자용 반죽을 제조한다. 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.
상기 호두과자용 반죽에 미리 준비해둔 팥 앙금 및 파쇄된 호두를 넣고 구워냅으로써 직경 4cm 정도의 호두과자가 제조된다. 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.
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 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.
[실시예 1][Example 1]
호두과자용 반죽을 제조하기 위하여 밀가루 32 중량%, 대두유 5 중량%, 마가린 5 중량%, 설탕 1 중량%, 베이킹 파우더 1 중량%, 나트륨 1 중량%, 전지분유 3 중량%, 정제염 1 중량%, 포도당 2 중량%, 바닐라 향료 1 중량%, 천연색소 0.5 중량%, 우유 2.5 중량%, 산수유엑기스 3 중량%, 및 생계란 10 중량%를 혼합하고, 이 혼합물을 2,000 내지 3,000rpm의 속도로 30분 동안 교반하여 호두과자용 반죽을 제조했다.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.
호두과자용 반죽과 미리 준비해둔 팥 앙금 30 중량% 및 파쇄된 호두 2 중량%를 넣고 구어 직경 4cm 정도의 호두과자를 제조하였다.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.
[실험예][Experimental Example]
상기와 같이 제조된 실시예 1의 호두과자를 저온에서 2일 동안 보관한 후, 약간 딱딱하게 굳어진 호두과자를 전자렌지에서 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.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.
상기 표 1의 결과로부터 알 수 있는 바와 같이, 본 발명에 따르는 실시예의 호두과자는 저온에서 보관한 후에 전자렌지에 데워서 취식하더라도 식감이 변함없이 부드럽고 촉촉한 호두과자 본연의 식감을 느낄 수 있었으며, 호두과자의 냄새나 외피의 조직 역시 갓 구운 호두과자와 거의 같은 상태를 유지하고 있는 것을 알 수 있었다. 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.
이상에서와 같이, 본 발명의 상세한 설명에서 구체적인 실시예에 관해 설명하였으나, 본 발명의 기술이 당업자에 의하여 용이하게 변형 실시될 가능성이 자명하며, 이러한 변형된 실시예들은 본 발명의 특허청구범위에 기재된 기술사상에 포함된다할 것이다.
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)
호두과자용 반죽에 미리 준비해둔 팥 앙금 30 중량% 및 파쇄된 호두 2 중량%를 넣고 구어 직경 4cm 정도의 호두과자를 제조하는 것을 특징으로 하는 산수유 호두과자의 제조방법.
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.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| KR20200141295A (en) * | 2019-06-10 | 2020-12-18 | 김요한 | Method for producing walnut confectionery using lycium chinense and corni and chinese yam |
| KR20220112473A (en) * | 2021-02-04 | 2022-08-11 | 정미옥 | Method for manufacturing schisandra-flavored walnut-type cake and schisandra-flavored walnut-type cake manufactured thereby |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| KR20200141295A (en) * | 2019-06-10 | 2020-12-18 | 김요한 | Method for producing walnut confectionery using lycium chinense and corni and chinese yam |
| KR20220112473A (en) * | 2021-02-04 | 2022-08-11 | 정미옥 | Method for manufacturing schisandra-flavored walnut-type cake and schisandra-flavored walnut-type cake manufactured thereby |
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