KR20160063071A - The manufacturing method of functional walnut cookie using the red ginseng - Google Patents

Abstract

This study was conducted to investigate the effect of adding red ginseng component to the premix manufacturing process used in the manufacture of walnut confectionery. The content of red ginseng in the walnut confectionery was 5 ± 2.5 wt% The present invention relates to a method for manufacturing red ginseng walnut confectionery.
The present invention relates to a method for preparing walnut confectionery, comprising the steps of preparing a walnut confectionery mix and red ginseng powder as a raw walnut confectionery ingredient and mixing the wax confectionery composition with a process of separately separating the whites and yolks from the wax confectionery composition, Mixing the egg mixture (3), process water mixed with milk and water at a ratio of 1: 1 ± 0.5 and mixing to obtain a mixed composition (4), and mixing the mixed composition obtained in the above step with 100 parts by weight of the walnut confectionery mix 4) and red ginseng powder and rotating the mixture at high speed to obtain a premix (5), which is a skin composition containing red ginseng ingredients, by kneading the whites and kneading the premix (5) And a process for obtaining walnut confectionery using a roaster having a temperature range of 190 占 폚 and 5 占 폚 up and down, and a manufacturing and storage technique of red ginseng walnut confection .

Description

[0001] The present invention relates to a red ginseng walnut cooked with red ginseng,

The present invention relates to a red ginseng walnut confectionery and a manufacturing method thereof, more particularly, to a red ginseng ingredient in a premix manufacturing process used for manufacturing walnut confectionery, wherein the red ginseng component of the walnut confectionery is in a range of 5 ± 2.5 wt% The present invention relates to a red ginseng walnut confectionery which can simultaneously provide a sweet taste and a red ginseng taste inherent in a walnut confectionery state without being deteriorated for a long period of time.

Walnuts are special products of Cheonan area. They are mainly belong to breads which are served in the form of wrapped beans or bean jam with pre-mix to be packaged for long-distance travelers at highway rest areas and trains.

Premix is a powder made of flour mixed with sugar and butter so that it can be easily cooked at home. It is made up of various kinds of flour, such as deep-fried luna and flour, powdered pastry such as hot cake, hot cake and cookie, As well-being has become a trend, organic and our premixed premixes are growing steadily and growing in popularity.

In addition, walnut is rich in omega-3, protein, vitamin B2, and vitamin B1, and is used for both food and medicinal use. Vitamin E is known to help reduce memory activity by increasing blood flow while reducing active oxygen. It is stated that it makes it fat, it is made stronger by the body, the hair is blackened, the blood is protected, and the Hakoshi princess is seen.

Korean Patent Publication No. 2007-0060600 (Walnut confectionery manufacturing method) is an art for walnut confectionery which is made by adding eggs, water, edible oil, butter, etc. to a premix containing flour, sugar, edible oil, margarine, dextrin, baking powder, emulsifier, salt, , Condensed milk and syrup were put into a plastic mold with a walnut shape. Then, the bean jam and large walnut kernels were directly added by hand and heated to a constant temperature. The walnut cake was cooled to such a degree that water droplets were not formed, The present invention relates to a method for packaging a walnut cake by wrapping it in an uncooled paper which is a paper material so that the moisture inside the walnut can be stored for a long time in a moist state without being evaporated.

In addition, in the above-mentioned applicant, Korean Patent Registration No. 0899189 discloses an automatic bread maker for a walnut confectionery having a safety device, which is installed on a lever which is rotatably pivotally connected to a pair of moving members and link members on an automatic baking machine, A first safety device in which the sensor is actuated by compressing an elastic member fitted with a pushing or pulling force due to an overload, and / or an adjusting gear provided with a gear to be engaged with a chain connecting the main gear and the driving gear, A second safety device that is operated by a sensor by pressing an elastic member having a pushing or pulling force by an overload acting on the adjusting gear in an upward or downward direction is provided to promptly react upon a malfunction of the machine, The motor and / or gear are equipped with brakes to cut off inertia rotation and stop the machine. The automatic bread maker provided with a safety device that has an effect to prevent accidents from occurring is provided has also been proposed techniques that apply to most of the current domestic production sites hodugwaja.

Ginseng has long been used as a natural tonic for ginseng, and its pharmacological effects such as liver function enhancement, hyperlipidemia improvement, excellent immunity and anticancer effect have been scientifically clarified, and it has been attracting attention as a raw material for health food. Ginseng, fermented red ginseng processed by black ginseng fermentation, which is processed by repeating the process of fermenting white ginseng and red ginseng and drying the ginseng with steam or by daylight drying.

Since ginseng has a high moisture content, it is difficult to preserve it for a long period of time, such as mold is generated after a certain period of time after harvest. Therefore, it must be stored in a refrigerator or vacuum state after harvest or processed in a short period of time. There are some commercial products, but there are some products such as drink, candy, jelly, and chocolate.

In addition, despite the many pharmacological actions of ginseng, due to its bitter taste (odor) and fragrance, it has a resistance against ingestion. Thus, a process for manufacturing red ginseng processed food has been developed so that the pharmacological action can be maintained while maintaining the pharmacological action. However, It is a big disadvantage that it contains moisture and is vulnerable to microorganisms. It requires thorough quality control to prevent contamination with microorganisms due to the increase in temperature and humidity during distribution.

The present invention was initiated with the task of providing functional walnut confectionery by adding ginseng ingredients to walnut confectionery manufacturing process.

This study was conducted to investigate the effect of adding red ginseng component to the premix manufacturing process used in the manufacture of walnut confectionery. The content of red ginseng in the walnut confectionery was 5 ± 2.5 wt% The present invention has an object to provide a red ginseng walnut confectionery and a manufacturing method thereof.

Herein, an invention for obtaining red ginseng walnut confectionery can be achieved by the following steps.

The method of manufacturing walnut confectionery disclosed in the present invention comprises preparing a walnut confectionery raw material with a walnut confectionery mix and red ginseng powder and a walnut confectionery shell composition, wherein 2/3 of whole egg raw material is white (1), which is a mixture of egg yolk and egg yolk, is separated from egg yolk, and egg yolk isolated from egg yolk is separated into eggs The second step of obtaining the egg mixture (3) in addition to the mixture (1) and the egg mixture (3) of the second step are rotated at a speed of 3 ± 1 minute (min) and milk and water are mixed at a ratio of 1: 1 ± 0.5 Mixing the process water with 0.8 to 1.2 times the weight of the egg mixture (3) to obtain a mixed composition (4), and mixing the mixture obtained in the third step on the basis of 100 parts by weight of the walnut confectionery mix 80 ± 20 parts by weight of the composition (4) and 10 ± 5 parts by weight of the red ginseng powder (4) to obtain a premix (5) which is a skin composition containing red ginseng ingredients by kneading the whites (2) separately stored in the second step until the bubbles are not visible, And a fifth step of obtaining a walnut confection using a pre-mix (5) obtained in the previous step and a balloon maintaining a range of 190 ± 5 ° C according to a known walnut confectionery manufacturing process.

The red ginseng powder used in the above manufacturing process can reduce the taste of the walnut confectionery due to the peculiar taste of the raw material when using the common red ginseng powder. Therefore, the purchased red ginseng powder is added to the sugar solution containing honey, oligosaccharide, fructose and maple syrup, It is preferable to make red ginseng powder having a high degree of preference by modifying ginseng specific to the raw material ginseng.

Through the above-described manufacturing process, the present inventors have found that when the kneaded content of the kneaded mixture containing the red ginseng component in the premixed dough contents of 5% to 2.5 wt% is applied to a plastic mold having a walnut shape, The walnut confectionery, which is kept in the range of 190 ± 5 ℃, is properly cooled and the walnut confectionery is wrapped in a soft paper without any evaporation. Can be served to enjoy the taste and sweet red ginseng flavor.

If the red ginseng cake obtained through the above-described manufacturing process is desired to be stored for more than 24 hours, if the walnut cake from the roaster is stored in the freezing chamber kept at -40 ± 5 ° C after being wrapped in the non- Even after it has passed, it can be eaten while enjoying the original flavor of walnut cake and red ginseng flavor while enjoying a similar taste of ice cream when eaten after being cooled to room temperature.

Therefore, in this study, as the method of storing the walnut confectionery, the first step of preparing the walnut confectionery mix and the red ginseng powder as the ingredient of the walnut confectionery, and the shell composition of the walnut confectionery, The egg mixture (1) mixed without mixing the yolk was prepared, and the whiteness and the yolk were separated separately in 1/3 of the whole egg raw material amount, and only the egg white (2) was separately stored. ) To obtain the egg mixture (3) and the egg mixture (3) in the second step is rotated at an intermediate speed for 3 ± 1 minute (min), and the process water in which milk and water are mixed at a ratio of 1: 1 (3), and mixing to obtain a mixed composition (4); and a third step of mixing the mixed composition (4) obtained in the third step on the basis of 100 parts by weight of the walnut confectionery mix (80) And 10 ± 5 parts by weight of red ginseng powder (4) of obtaining a premix (50) which is a skin composition containing red ginseng ingredients by kneading the whites (2) separately stored in the second step until the bubbles are not visible, The fifth step of obtaining the walnut confection using a pre-mixer and a method of maintaining the temperature in the range of 190 ± 5 ° C according to the known walnut confectionery manufacturing process, and the step of maintaining the red ginseng walnut confection obtained through the process at -40 ± 5 ° C And a storage step in a freezer for storing the red ginseng walnut confectionery, wherein the process comprises a technical idea that can be applied as a storage method of red ginseng walnut confectionery which provides a more fully aged taste.

When the storage method of the present invention is applied, in the conventional walnut confectionery manufacturing facility, 24 hours after production, it has been applied to provide free of charge to the desired people or to dispose thereof. However, after applying the method of the present invention, It can be confirmed that there is no abnormality up to the range of 3 months within the range of satisfying the condition to be stored in the freezer maintaining the range of -40 ± 5 ° C. Thereafter, the red ginseng walnut confectionery produced in Korea is transported It is expected that it will be possible to open a way to export to overseas.

The present invention has the effect of providing consumers with walnut confectionery which can eat nutrition and taste of red ginseng together with walnut confection which can be enjoyed freely by all ages.

In addition, in order to satisfy the condition of being stored in a freezer maintaining the temperature range of -40 ± 5 ° C, the red ginseng walnut cake produced in Korea is exported to tropical regions such as the Middle East region It is anticipated that the effect of being provided to enjoy the taste of ice cream and the taste of walnut cookies.

Fig. 1 is a process diagram of manufacturing a walnut cake according to the present invention. Fig.

An embodiment in which the technical idea of the present application is applied to a site will be described in detail from a premix manufacturing process which is a core technology part of the present invention.

Preparation Example of Premix (1), which is a skin composition containing red ginseng ingredients,

Walnut confectionery mix Prepare 600 grams of egg, 200 grams of milk, 200 grams of distilled water and 100 grams of red ginseng powder per gram. 400 grams (g) And egg white were mixed together and placed in a first container. 200 g (g) of the eggs were prepared by separating the yolk and the whites separately, adding the yolk to the first container, storing the whites in the second container, Mix the mixture of the contents of the first container and the yolk in a mixer ball agitator at a medium speed (75 rpm / min) for 2 to 3 minutes and mix them. Then, 1 kg of a mixture of walnut confectionery and 200 g of milk ), Distilled water 200 g (g) and red ginseng powder 100 g (g) were added and stirred at a low speed (43 rpm / min) for 30 to 60 seconds and further stirred for 7 to 10 minutes at a medium speed (75 rpm / min) After mixing, the mixture was stirred at high speed (143 rpm / min) for 2 to 3 minutes while stirring the whites that were stored in the second container, Bubbles coming up, and stirred at a low speed (43 rpm / min) was applied to obtain a shell composition of the premix containing the final ginseng components until the egg white foam disappears.

Processing Example of Red Ginseng Powder (2)

In case of using red ginseng powder, it is possible to reduce the taste of walnut confectionery due to the gummy taste of raw material. Therefore, when red ginseng powder was dipped in the sugar solution, it was pulverized to a particle size passing through 50 ~ 100 mesh sieve Red ginseng powder was prepared by dipping the sugar solution at room temperature under normal pressure. The sugar solution containing 50% by weight of red ginseng powder with sugar, oligosaccharide, fructose and maple syrup in 20:20:40:20 ratio was used. The red ginseng powder was dewatered for 12 hours and the red ginseng powder was sequentially subjected to a first-stage cold-air drying using a cold air dryer and a second-stage drying using a hot air dryer at a second temperature of 50 to 60 ° C to obtain a water content To less than 10%.

In order to eliminate the concern of microbial contamination due to the moisture content exceeding 10%, there is a difficulty in lowering the moisture content due to the surface contraction of red ginseng powder when the rapid hot air drying is applied from the beginning. Therefore, To about 18%, and to prevent the active ingredient of red ginseng from being damaged by hot air drying in the second 50 to 60 ° C range.

The manufacturing process of the embodiment using the beak sponge using the premix which is the envelope composition prepared in the above process and the 'automatic bread maker for walnut confectionery having safety device' disclosed in the applicant's registered patent No. 0899189 is shown in FIG. 1 The walnut confectionery manufacturing apparatus is preheated for 25 to 30 minutes with water splashing, and when the temperature becomes appropriate, the walnut is manually put into the mechanical mold (lower mold) of the walnut confectionery manufacturing apparatus, Filling the appropriate amount of pre-mix dough with the appropriate amount of pre-mix dough, filling the proper quantity of pre-mix dough, and filling the pre-mix dough with an appropriate amount; And removing the walnut confectionery from the lower mold has already been carried out in most walnut confectionery manufacturing processes. The time from the introduction of the walnut to the taking out of the walnut confectionery is somewhat different depending on the equipment, but it takes place in the range of 3 minutes 20 seconds to 4 minutes. In addition to the materials mentioned in this application, Since the portion of the material used for the beads or the bean paste is already well known in the art, a description thereof will be omitted

As shown in FIG. 1, in the raw material preparation step (S1), the walnut confectionery mix is pre-packaged and supplied with necessary components in the manufacturing site. Applicant has found that the mix powder is mixed with the mixed powder The red ginseng powder was purchased from Dong-A Geumgang, and the red ginseng powder sold in paste form was purchased from the professional supplier of red ginseng powder. 2) The raw material obtained through the process was prepared.

In the step of mixing and separating the eggs (S2), 600 grams (g) of the eggs were prepared and 400 g (g) of the eggs were mixed together without separating the yolk and the whites and stored in the first container. (g) separates the yolk and the whitener separately, and the yolk is added to the first container to be stored. The whitener is stored in the second container, and the egg whites and yolks contained in the first container are placed in a stirring device equipped with a mixer ball 500 g (g) of the egg mixture was obtained by mixing and separating the eggs (S2) by means of stirring for 3 minutes at medium speed (rpm / min) so as to be thoroughly mixed.

The preparation of the preliminary composition (S3) is carried out by stirring the egg mixture (3) obtained through the mixing and separation step (S2) of the egg with medium speed for 3 ± 1 minutes (min) g) were added and mixed to obtain a premix composition (4).

In the premixing step S4, 1 kg of the walnut confectionery mix and 100 g of the red ginseng powder were added while stirring the premix pre-composition 4 at a low speed (43 rpm / min). After the contents were supplied, The mixture was stirred at high speed (143 rpm / min) for 2 to 3 minutes while stirring for about 10 to 10 minutes, and then 100 g of the whites stored in the second container was added thereto. , And stirred at low speed (43 rpm / min) until the whitish foam disappears to obtain a premix (5) which is a skin composition containing the final red ginseng component.

(S5) comprises the steps of placing a walnut by hand into a mechanical mold (lower mold) of a preheated walnut confectionery manufacturing apparatus, filling the pre-mix dough obtained in the premixing step (S4), filling the mandrel Filling the pre-mix dough again, covering the upper mold and the lower mold, making one turn, removing the upper mold, and taking out the walnut cake from the lower mold. I got red ginseng walnut confection.

The walnut confectionery storage step (S5) is a step in which the walnut confectionery produced through the manufacturing process (S5) ℃, and after 30 days, 60 days, and 90 days, it is not changed even if it is melted at room temperature, and it does not deteriorate at all. The original taste of walnut confectionery is full of smell of red ginseng, It was able to provide red ginseng walnut confection.

While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is to be understood that the invention is not limited to the disclosed exemplary embodiments, but, on the contrary, It will be appreciated by those skilled in the art that the present invention can be applied in the form of a film.

Test Example 1: Sensory Test>

For the red ginseng walnut confectionery made by applying the technical idea of the present invention, 100 people were allowed to taste the walnut confectionery and the sensory evaluation of the taste, softness, sweetness, color, taste and aroma of the walnut confectionery were carried out.

The target age of the sensory test varies from 10 to 60 years old, and customers who visit Hodo Co., Ltd. to purchase Cheonan specialty walnut confectionery, provide the existing walnut task product and newly offered red god walnut confectionery. When the sensory test was performed by the scale method, the score was evaluated so as to be higher in the overall favorable score, softness, gender, and incense. The average value is shown in Table 1 below.

 division  Original Walnut Sweets  Red ginseng walnut confection  Overall likelihood  8.3  8.5  Softness  8.4  8.3  Gulp  8.4  8.4  incense  8.1  8.5

[Standard: 9; Very good, 8; Excellent, 7; Usually, 6; Low, 5; Very low]

In the results of Table 1 above, it was found that the existing walnut confectionery and red ginseng walnut confectionery were almost the same in the evaluation of the whiteness, softness, and delicious taste.

Also, in order to confirm whether or not the red ginseng walnut confectionery product made by applying the technical idea of the present invention is stored in a freezer maintaining the temperature range of -40 ± 5 ° C after being wrapped in an untransformed paper, After 30 days, 60 days, and 90 days after freezer storage, we were satisfied with the texture test and reached a patent application for the red ginseng walnut confectionery product.

FIG. 1 shows a manufacturing process for obtaining red ginseng walnut confectionery according to the present invention.

Claims (4)

A method for producing walnut confectionery containing red ginseng ingredients,
A first step of preparing a walnut confectionery mix and red ginseng powder as a raw material of walnut confectionery;
The egg composition was prepared from the composition of the walnut confectionery. The egg mixture (1) prepared without mixing the whiteness and the yolk was prepared as 2/3 of the whole egg raw material, and 1/3 of the whole egg raw material was white and yolk A second step of separately storing the whites (2) separately and obtaining the egg mixture (3) in addition to the egg mixture (1);
The egg mixture (3) in the second step is milled at a rate of 3 ± 1 min and milk and water are mixed at a ratio of 1: 1 ± 0.5. Mixing the mixture with water to obtain a mixed composition (4);
80 ± 20 parts by weight of the mixed composition (4) obtained in the third step and 10 ± 5 parts by weight of red ginseng powder were added to 100 parts by weight of the walnut confectionery mix, And kneading until no bubbles are visible, thereby obtaining a premix (5) which is a skin composition containing red ginseng components;
A fifth step of obtaining a walnut confection using a pre-mixer (5) obtained in the fourth step, using a grinder which is kept at a temperature of 190 ± 5 ° C by inserting a sediment material according to a known walnut confectionery manufacturing process;
Wherein the red ginseng powder is added to the red ginseng powder. The method according to claim 1,
The red ginseng powder prepared in the first step is red ginseng powder which is dipped in sugar solution consisting of honey, oligosaccharide, fructose and maple syrup to alleviate the gummy taste of the raw material so as to increase the degree of preference. Way. A method for storing walnut confectionery containing red ginseng ingredients,
A first step of preparing a walnut confectionery mix and red ginseng powder as a raw material of walnut confectionery;
The egg composition was prepared from the composition of the walnut confectionery. The egg mixture (1) prepared without mixing the whiteness and the yolk was prepared as 2/3 of the whole egg raw material, and 1/3 of the whole egg raw material was white and yolk A second step of separately storing the whites (2) separately and obtaining the egg mixture (3) in addition to the egg mixture (1);
The egg mixture (3) in the second step is milled at a rate of 3 ± 1 min and milk and water are mixed at a ratio of 1: 1 ± 0.5. Mixing the mixture with water to obtain a mixed composition (4);
80 ± 20 parts by weight of the mixed composition (4) obtained in the third step and 10 ± 5 parts by weight of red ginseng powder were added to 100 parts by weight of the walnut confectionery mix, And kneading until no bubbles are visible, thereby obtaining a premix (5) which is a skin composition containing red ginseng components;
A fifth step of preparing a walnut confection using a pre-mixer (5) obtained in the fourth step, using a grinder maintaining the temperature of 190 ± 5 ° C by placing the retort material according to a known walnut confectionery manufacturing process;
And storing the red ginseng walnut confectionery obtained in the fifth step in a freezer maintained at a temperature of -40 ± 5 ° C. Red ginseng walnut confectionery which is made to contain red ginseng ingredients in the range of 5 ± 2.5 wt% according to any of the items of 1 or 2.

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