KR20190051238A - Manufacturing method for walnut confectionery containing aronia berry - Google Patents

Abstract

According to an embodiment of the present invention, a method of making walnut-flavored cakes containing chokeberry comprises: (a) preparing a dough using a mixture containing flour, sugar, egg, and whole milk powder; (b) preparing a filling containing haricots, red beans, chokeberry powder, and salt; (c) applying vegetable oils to the surface of chokeberries and coating the same for two to three minutes at 50-60°C; and (d) injecting the dough into a mold, introducing the filling, walnuts, and the coated chokeberries into the dough, and heating the same, thereby baking the walnut-flavored cakes, wherein the filling contains 20-35 parts by weight of the haricots and 3-6 parts by weight of the chokeberry powder with respect to 100 parts by weight of the red beans.

Description

[0001] The present invention relates to a walnut confectionery containing aronia,

One embodiment of the present invention relates to a method of making walnut confectionery containing aronia.

The intake of high-calorie foods such as high-fat and high-protein meats and instant foods is increased due to rapid improvement in the level of dietary habits and the simplification of the food culture. On the other hand, consumption of foods containing vegetable or fiber decreases, And obese patients are on the rise. Arrhenia has received much attention in the prevention of chronic diseases caused by such eating habits.

Aronia is a plant belonging to the genus Rosaceae Rosaceae and is called Aronia or Black Chokeberry in Korea. Aronia is resistant to cold due to its high cold resistance and its pesticide-free nature due to its disease resistance. It has recently started to produce in Korea and its quantity is increasing. In addition, Aronia has a higher sugar content than watermelon (12brix) or persimmon (17.5brix), and sometimes exceeds 20brix. However, Aronia does not feel enough sugar content due to the tannin component contained in Aronia, .

Major constituents of aronia include antioxidants such as anthocyanins, polyphenols, vitamin B1 and B2, pantothenic acid, flavonoid anthocyanins, proanthocyanidins and polyphenol catechins. Especially, the anthocyanin of Aronia contains 4 times of blueberries, 11 times of cranberries, 80 times of grapes, and polyphenols are 13 times of 20 times of cranberries of 80 times of grape.

Therefore, Aronia helps to prevent cancer, diabetes, liver disease and dementia including the effect of eliminating active oxygen, and it is also effective in helping fat metabolism, treating obesity, restoring vision, improving blood circulation and treating skin atopic have.

The present invention relates to a walnut confectionery containing aronia. In general, walnut confectionery belongs to breads having as a content the bean jam, which is packaged and sold to long-distance travelers on a highway rest area or a train, Is made by mixing wheat flour, sugar, eggs, baking powder, and water to form a dough that forms about 60% of the weight of walnut confectionery. It is aged for about 24 hours and mixed with sugar and an appropriate amount of water Then, it is put into a plastic mold having a shape of walnut cake of the next walnut confectioner and then baked at a certain temperature.

These walnut cookies are specialties of Cheonan area since ancient times, and they are known to the majority of the general public regardless of sex. Especially, for travelers, it is a snack street that is loved by many people once in a while.

Particularly, walnuts contain an unsaturated fatty acid called omega 3, and it is known that ingestion of walnuts protects the blood vessel wall through the omega-3 and controls the heart beat, thereby preventing heart disease. It is not made and must be consumed through food. In addition, walnut lecithin is also beneficial to improve memory, so candidates must eat as a must eat walnuts in the spotlight, walnuts containing these walnuts are also popular as a health food.

Walnut cookies are generally made by slicing or grinding the husks of peeled walnuts, mixing them with wheat flour, and then baking them in a walnut egg shape. Usually, the bread is made by adding a bean jam to the inside of the walnut cookies, .

In recent years, consumers are increasingly interested in health promotion through ingestion of food, and there is a growing tendency to prefer functional foods rich in nutrients beneficial to various human bodies even if they are traditional food. Most of the conventional walnut confectionery is a popular product for consumers, but it has a problem in that it does not meet consumers' expectation of rich nutrients and various flavors.

Therefore, a method of manufacturing a walnut confectionery having a richer nutrient and a different flavor than the existing walnut confectionery can be considered.

It is an object of the present invention to provide a method for producing a walnut confectionery having a richer nutrient and a different flavor.

According to an aspect of the present invention, there is provided a method for producing a walnut cake containing Aronia, comprising the steps of: (a) preparing a mixture comprising wheat flour, sugar, egg, (B) applying a vegetable oil to the surface of the aronia, and then applying the vegetable oil to the surface of the aronia at a temperature of 50 to 60 DEG C for 2 to 3 (D) pouring the dough into a mold, baking the walnuts with the dough, the walnuts, and the coated aronia in the dough, and heating the dough, wherein the dough is red bean 100 20 to 35 parts by weight of ganoderma lucidum and 3 to 6 parts by weight of an Aronia powder with respect to the weight part.

According to one example of the present invention, the Aronia powder can be formed by first freezing at -70 ° C for 1 hour, secondarily freezing at -20 ° C for 2 hours, and tertiary freezing at -40 ° C for 20 hours .

According to an embodiment of the present invention, in the step (a), the mixture comprises 10 to 30 parts by weight of sugar, 10 to 30 parts by weight of egg, 1 to 3 parts by weight of whole milk powder, And 5 to 8 parts by weight of the liquid juice. The Aronia juice is prepared by kneading the Aronia with the blender at a temperature of 65 to 75 ° C for 2 to 3 minutes, pulverizing the mixture with a blender, And a mesh net formed between the support fingers crossing the rim and the support fingers, wherein the cooling fingers are formed so that cooling water of 0 ° C to 2 ° C flows along the rim and the hollow formed in the support fingers have.

In accordance with at least one embodiment of the present invention as described above, the method of producing walnut confectionery containing Aronia contains not only a unique taste and aroma but also a large amount of organic acids, saccharides, amino acids, vitamins C and E It regulates metabolism and is useful for controlling cholesterol, triglyceride, and blood sugar. It has a unique texture and is excellent in taste.

1 is a conceptual diagram of a sieve according to an embodiment of the present invention;

BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, a method for producing walnut confectionery containing Aronia according to the present invention will be described in detail with reference to the drawings. The suffix " module " and " part " for the components used in the following description are given or mixed in consideration of ease of specification, and do not have their own meaning or role. In the present specification, the same or similar reference numerals are given to different embodiments in the same or similar configurations. As used herein, the singular forms "a", "an" and "the" include plural referents unless the context clearly dictates otherwise.

The method for producing the walnut confectionery containing Aronia comprises the steps of: (a) preparing a dough using a mixture comprising wheat flour, sugar, egg and whole milk powder; (b) (C) applying vegetable oil to the surface of the aronia, and then coating it at a temperature of 50 to 60 DEG C for 2 to 3 minutes; and (d) injecting the dough into a mold, And then baking the walnut confectionery by heating the walnuts, the walnuts, and the coated aronia.

10 to 30 parts by weight of the sugar, 10 to 30 parts by weight of the egg, 1 to 3 parts by weight of the whole milk powder is added to 100 parts by weight of the flour, And 5 to 8 parts by weight of Aronia juice is added to the mixture to be kneaded. Here, the sugar can be used such as white rice flour, granulated sugar flour, white sugar flour, 3-ounce sugar, sucrose, lump sugar, ice candy, liquid sugar, high-grade sugar and brown sugar. Aronia juice is prepared by kneading Aronia at a temperature of 65 to 75 ° C for 10 to 15 minutes, pulverizing it using a blender, and screening it.

1, the sieve 1 to be used includes a frame 2, support fingers 7 and 9 crossing the frame, and mesh nets 1a and 1b formed of copper between the support fingers , 1d, 1e). The rim and the fuselage are provided with a hollow and are formed so that cooling water of 0 ° C to 2 ° C flows through the hollow. The cooling water flows in or out through the inlet (11) and the outlet (12) formed in the rim, respectively.

The reason for flowing the cooling water is to cool the mesh network made of copper, and a part of the Aronia juice filtered through the mesh network becomes hardened. As a result, chewiness is improved when walnuts are consumed.

(b) is a step of preparing a sediment, and preferably 20 to 35 parts by weight of green beans and 3 to 6 parts by weight of an Aronia powder per 100 parts by weight of red bean. Here, the Aronia powder is formed by first freezing at -70 ° C for 1 hour, secondarily freezing at -20 ° C for 2 hours, and tertiary freezing at -40 ° C for 20 hours. It is to make the texture good. The reason why the second freezing temperature is higher than the first freezing and the third freezing temperature is to solidify some of the fiber. As a result, texture can be improved.

(c) is a step of preparing Aronia chips. The dried Aronia fruit is cut into pieces and then vegetable oil is applied and coated at a temperature of 50 to 60 ° C for 2 to 3 minutes. The oil is used to form an oil film on the surface of the Aronia chips, and is an edible vegetable oil extracted from natural plants. Palm oil, soybean oil, castor oil, olive oil, grape seed oil, sunflower oil and the like can be used. As a result, the nutrients can be maintained while maintaining the taste of the chewiness of the Aronia chips. Coating was not performed well at temperatures below 50 ° C, and aronia pigmentation occurred at temperatures above 60 ° C. Coating was not good at a temperature of less than 2 minutes, and when the coating was applied for more than 3 minutes, the texture of the aloe fruit was changed and the texture changed.

The step (d) is a step of baking walnut confectionery, in which a dough is poured into a mold, baked walnuts are put into the dough, and the mixture is then heated and baked.

≪ Examples and Comparative Examples >

Example  One

In Example 1, in order to produce a walnut confectionery containing aronia, (a) preparing a dough using a mixture containing wheat flour, sugar, egg and whole milk powder, (b) (C) applying a vegetable oil to the surface of the Aronia, and then coating at a temperature of 50 to 60 DEG C for 2 to 3 minutes; and (d) injecting the dough into a mold , And the step of baking the walnut confectionery by heating the walnut, the walnut, and the coated aronia into the inside of the dough.

At this time, in step (a), 10 to 30 parts by weight of sugar, 10 to 30 parts by weight of egg, 1 to 3 parts by weight of whole milk powder and 5 to 8 parts by weight of aronia juice are mixed with 100 parts by weight of wheat flour And the mixture was kneaded.

Example  2

In Example 2, Example 1 was carried out as it was, and the Aronia powder used in the step (b) was firstly frozen at -70 ° C for 1 hour, then secondarily frozen at -20 ° C for 2 hours, Followed by tertiary freezing.

Example  3

Example 2 was carried out in the same manner as in Example 2 except that in step (a), Aronia was kneaded at a temperature of 65 to 75 ° C for 2 to 3 minutes, followed by pulverization using a blender, and sieved Aronia juice .

Comparative Example

In the comparative example, the step (c) in Example 1 was carried out.

<Sensitivity Test>

Sensory evaluation such as taste, color and overall acceptability of the walnut confectionery prepared in Examples 1 to 3 and Comparative Examples were measured and the results are shown in the following table. This sensory evaluation was measured by 20 points (10 men and 10 women) who had more than 3 years experience in the field of manufacturing walnut confectionery by the 5 point scale method.

1 point 2 points 3 points 4 points 5 points Example 1 0 people 3 people 7 people 7 people 3 people Example 2 0 people 2 people 5 people 9 people 4 people Example 3 0 people 1 person 4 people 9 people 6 people Comparative Example 2 people 4 people 8 people 4 people 2 people

As shown in the above table, it can be seen that the overall texture and unique flavor of the walnut confectionery are improved by utilizing the texture of Aronia.

The method of manufacturing the walnut confectionery containing aronia described above is not limited to the configuration and method of the above-described embodiments, but the embodiments can be applied to all or a part of each embodiment so that various modifications can be made. Some of which may be selectively combined.

Claims (3)

(a) preparing a dough using a mixture comprising wheat flour, sugar, egg and whole milk powder;
(b) producing a sediment comprising Nangnam, red beans, Aronia powder and salt;
(c) applying vegetable oil to the surface of the aronia and then coating at a temperature of 50 to 60 DEG C for 2 to 3 minutes; And
(d) injecting the dough into a mold, baking the walnut confectionery by heating the dough, the walnuts, and the coated aronia into the inside of the dough,
Wherein the sediment comprises 20 to 35 parts by weight of ganoderma lucidum and 3 to 6 parts by weight of an Aronia powder per 100 parts by weight of red bean.
The method according to claim 1,
Wherein the Aronia powder is formed by first freezing at -70 ° C for 1 hour, secondarily freezing at -20 ° C for 2 hours and tertiary freezing at -40 ° C for 20 hours. &Lt; / RTI &gt;
3. The method of claim 2,
In the step (a)
The mixture contains 10 to 30 parts by weight of sugar, 10 to 30 parts by weight of egg, 1 to 3 parts by weight of powdered milk, and 5 to 8 parts by weight of aronia juice, based on 100 parts by weight of flour,
The Aronia juice was prepared by kneading Aronia at a temperature of 65 to 75 ° C for 2 to 3 minutes, pulverizing it using a blender,
Wherein the sieve includes a rim and a mesh net formed between the ridges across the rim and between the ridges and a mesh net formed between the rim and the hollow formed in the fiducials, Wherein the walnut cake is formed so that the walnut is made to flow.

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