KR20200007277A - Flavor and nutritional improvement walnut pie and a method of manufacturing the same - Google Patents

Abstract

The present invention relates to a walnut pie with improved flavor and nutrition, and a method of manufacturing the same. The pie is made by blending 60 to 70 parts by weight of starch syrup, 0.5 to 1.5 parts by weight of cinnamon powder and 25 to 35 parts by weight of water based on 100 parts by weight of walnut powder, and by filling a pie shell with pie fillings comprising one or more components selected from almond powder, aronia syrup and dried tomato slices as additional ingredients. The present invention can also be provided as a health food by having improved functionality of nutrition and exhibiting a variety of flavors by combining almond powder, aronia syrup and dried tomato slices in harmony with walnut as fillings.

Description

Flavor and nutritional improvement walnut pie and a method of manufacturing the same

The present invention relates to a walnut pie and a method for manufacturing the same, and more particularly, to a walnut pie with improved flavor and nutrition and a method for manufacturing the same.

Pies are generally a type of bread-shaped confectionery baked on top of a crust derived from the UK or baked into a crust. The ingredients are fruits, vegetables, cheese, cream, chocolate, custard cream, nuts, eggs, raisins, Pies are prepared with various ingredients such as cinnamon, and can be eaten for desserts, snacks, and meals.

As the standard of living improves recently, consumers' preferences for food are diversified and advanced, and as the tendency to prefer processed foods with high taste for taste increases, research continues on the manufacture of pies with different tastes and nutritionally beneficial. have.

Since the pie is selected as various ingredients, various kinds of pies such as choco pies, strawberry pies using strawberry jams, and apple pies using apple jams are widely marketed. For example, Patent Document 1 is filled with a powder containing soy flour, black sesame seeds and walnuts, soybean powder and black sesame characterized in that the shell obtained from the dough containing the lymil ethanol fermentation by-product (TEFB) wraps the filler. It discloses a walnut confectionery containing, and in Patent Literature 2, red bean sediment extract and drinking water mixed with phytoncide extract of the leaves of which the concentration is adjusted 77-90% by weight and yuzu fruit juice 7-15% by weight and butter melt 3 Mix ~ 8% by weight and mix 550-700 g of walnut confectionary premixed egg with dough mixture solution Discloses a method for producing walnuts baked and baked in Patent Literature 3, 25-35% by weight of red beans, 25-35% by weight of pumpkin sweet potato, 5-15% by weight of jujube, 5-15% by weight of dried persimmon, blueberry 5 ~ A mixture of walnut confectionery containing 10% by weight and 5-10% by weight of raisins, not including flour, and mixed with barley and brown rice in a weight ratio of 1.5: 1 to 3: 1 to the walnut pastry dough Disclosed is a manufacturing method of injecting walnut cookies.

The above prior arts are foods that are close to bread infused with a walnut-contained batter containing sediment mainly from red beans, rather than being classified as a traditional pie. It improves the functionality of the dough.

The traditional walnut pie, which is widely marketed, is a wide plate-shaped walnut pie, baked in a crust (pie shell) made with flour as a main ingredient and stuffed with walnut and subsidiary ingredients. This is no particular difference.

Applicants of the present invention have completed the present invention by producing a traditional walnut pie using the ingredients for improving the flavor and nutritionally beneficial pie.

KR 10-1386138 B KR 10-1481274 B KR 10-1505737 B

The problem to be solved in the present invention relates to the preparation of walnut pie and a method for producing the same, and more specifically, to provide a walnut pie and a method for producing the same improved flavor and nutrition for the traditional pie.

Method for producing a walnut pie with improved flavor and nutrition as a means of solving the problem according to the present invention a). 45 to 65 parts by weight of margarine, 60 to 70 parts by weight per white, 110 to 120 parts by weight of whole egg and 0.5 to 0.7 parts by weight of refined salt are mixed and mixed uniformly, then 100 parts by weight of gravity flour is mixed, kneaded and molded to form a pie shell A first step of producing the molding, b). 60 to 70 parts by weight of starch syrup, 0.5 to 1.5 parts by weight of cinnamon powder and 25 to 35 parts by weight of water, and as an additional ingredient, one or more ingredients selected from almond powder, aronia syrup and dried tomato slices A second step of preparing a pie material for uniformly mixing 10 to 15 parts by weight and c). Comprising a third step of producing a walnut pie baked at 180 ~ 200 ℃ the filling filled with 50 to 70 parts by weight of the pie material for the pie of the second step process to 100 parts by weight of the pie shell molded product of the first step process It consists of

Another aspect of the present invention is characterized in that the combination of one or more components selected from almond powder, aronia syrup and dry tomato slices as additional ingredients in the second step process, the additional ingredients are mutually compatible with walnut powder It helps the absorption of nutrients in the body.

The overall composition and ratio of the bark for pie of the present invention is composed of 45 to 65 parts by weight of margarine, 60 to 70 parts by weight per egg, 110 to 120 parts by weight of egg and 0.5 to 0.7 parts by weight of tablet salt.

Almond powder, aronia syrup and the like selected as the material of the present invention can be easily obtained by those skilled in the present invention, dry tomato slices are sliced raw tomatoes, dried and then used in small pieces.

And the means for solving the problem for achieving the another object of the present invention consists of a walnut pie with improved flavor and nutrition produced by the manufacturing method of walnut pie with improved flavor and nutrition.

Walnut pie with improved flavor and nutrition prepared according to the method of the present invention is an additional ingredient harmonized with walnuts while varying the flavor by almond powder, aronia syrup and dry tomato slicing, while absorbing nutrients in the body There is also a feature that appears with the effect of improved functionality.

Hereinafter, the present invention will be described in more detail with reference to the following detailed description, examples (manufacture examples) and test examples, but the present invention is not limited by the following description.

In more detail describing the method of manufacturing the walnut pie with improved flavor and nutrition according to the present invention, in the first step process of manufacturing the pie shell according to the present invention and molding to a certain shape, the somewhat softer of the pie shell Choose grated flour for texture.

Margarine may use margarine or high plasticity shortening for pies, and butter may be used for flavor. Butter is not recommended to use only butter due to its high moisture content. It is preferable to mix | blend and use in the ratio of -1.

The pie margarine to high plasticity shortening not only softens the pie shell but also prevents the moisture of the filling material (filling), and the margarine for pies and the high plasticity shortening are widely commercially available. You can get it.

The second step process according to the present invention is a process for producing a pie material, walnut powder, syrup and cinnamon powder is formed, and as an additional ingredient, one or more components selected from almond powder, aronia syrup and dry tomato slices Formulated to improve the nutritional content of the ingredients for pies to show functionality.

Walnut, which is the material of the walnut pie of the present invention, is widely known as a nut containing abundant beta carotene ingredients as psoriasis foods that actively make brain cells.

In addition, the almond powder, which is an additional ingredient, has a high content of vitamin E and unsaturated fatty acids, and aronia contains anthocyanins, which are antioxidants, and is four times higher than blueberries, and lycopene is effective in preventing hypertension and skin aging in tomatoes. And contains inorganic nutrients such as iron, zinc and calcium.

Walnut powder and the additional ingredients in the second step process is in harmony with each other to help the absorption of nutrients in the body. For example, walnut beta-carotene in combination with Aronia's anthocyanin can help you to improve your brain health. Nuts, walnuts help lycopene in tomatoes, especially iron, zinc, calcium, etc. contained in tomatoes supplement the nutrients lacking in pies made of flour and sugar is very nutritionally beneficial.

The anthocyanin is astringent taste stronger than blueberries, but the pie contains a lot of sugar components and the like, and the astringent taste is removed during the feeding process, there is no particular problem in selecting anthocyanin syrup as the ingredient of the present invention.

The almond powder, aronia syrup can be easily obtained if one skilled in the present invention belongs, dry tomato slices are sliced raw tomatoes, dried in a dryer, etc. and then used to cut to a certain size.

The third step process of the present invention is a process for filling the prepared pie shell material into the pie material prepared for baking and baking in an oven to prepare a walnut pie, the pie shell molding filled with the material is baked for a short time at a high temperature It is preferable to bake for 25 to 30 minutes in a state where the oven is preheated to 195 ° C in advance.

When the pie shell molding filled with the pie material for baking is baked for a short time at a high temperature, moisture can be evaporated to improve the crispy texture of the pie shell, and the baked walnut pie prepared in the third step is packaged as necessary. After circulating in a frozen storage condition is preferred.

Hereinafter, the present invention will be described in detail through examples (manufacturing examples) and test examples, but the present invention is not limited by the following description.

<Example>

One). First step (making of shells for pies and moldings thereof)

 45 parts by weight of margarine for pies, 60 parts by weight per egg, 115 parts by weight of egg and 0.5 parts by weight of refined salt were added to the stirring kneader, and the mixture was mixed uniformly. After discharging from the group, the mixture is left at room temperature for about one hour, and then the dough is molded into a pie mold to prepare a pie shell molded product having a predetermined shape.

Instead of the pie margarine may be used a high plasticity shortening, it is possible to use a combination of butter margarine or high plasticity at a weight ratio of 1: 0.5.

2). 2nd step process (production of pie material)

 100 parts by weight of walnut powder, 10 parts by weight of almond powder, 10 parts by weight of aronia syrup, 65 parts by weight of starch syrup, 1 part by weight of cinnamon powder, and 30 parts by weight of water were added to the mixing vessel, and the mixture was sufficiently stirred to prepare a pie material. Instead of the almond powder, it is possible to blend dry tomato slices.

3). 3rd Step Process (Manufacture of Walnut Pie)

 Filled with 60 parts by weight of the pastry material prepared above with respect to 100 parts by weight of the pie-shaped shell molding for a certain shape, put in an oven preheated to 195 ℃ in advance and bake for 25 minutes to prepare a walnut pie and the prepared walnut pie at room temperature After cooling down, package and store frozen.

<Test Example>

 For the walnut pie with improved flavor and nutrition of the present invention prepared in the <Example> for the sensory evaluation on the appearance, color, flavor, texture, taste, and overall preference, each adult 10 men and women were evaluated The results are shown in the following [Table 1] {evaluation method was carried out from 10 (very good) to 1 (very bad) and represented by the average score}.

division Exterior color zest Pie
Texture flavor Overall
Symbol Synthesis male 9 8 9 9 9 8 8.7 female 8 9 9 9 9 8 8.7

As shown in [Table 1], the appearance, color, flavor, pie peel texture, taste, and overall preference of the walnut pie with improved flavor and nutrition of the present invention are evaluated to a good degree, and in particular, flavor, pie peel texture, and In view of the excellent evaluation of the taste, the improved flavor and nutrition of the present invention can be expected that the walnut pie satisfies consumers' preferences. By combining tomato slices, it is possible to fully expect that it can be provided as a health food with improved functionality.

Claims (8)

a). 45 to 65 parts by weight of margarine, 60 to 70 parts by weight per white, 110 to 120 parts by weight of whole egg and 0.5 to 0.7 parts by weight of refined salt are mixed and mixed uniformly, then 100 parts by weight of gravity flour is mixed, kneaded and molded to form a pie shell The first step of manufacturing the molding,
b). 60 to 70 parts by weight of starch syrup, 0.5 to 1.5 parts by weight of cinnamon powder and 25 to 35 parts by weight of water, and as an additional ingredient, one or more ingredients selected from almond powder, aronia syrup and dried tomato slices. A second step of preparing a pie material for pies by mixing 10 parts by weight to 15 parts by weight and
c). Comprising a third step of producing a walnut pie baked at 180 ~ 200 ℃ the filling filled with 50 to 70 parts by weight of the pie material for the pie of the second step process to 100 parts by weight of the pie shell molded product of the first step process Walnut pie manufacturing method characterized by improved flavor and nutrition. The method of claim 1, wherein the margarine of the first step is a high plasticity shortening method of manufacturing a flavor and nutrition improved walnut pie. The method of claim 1, wherein the margarine of the first step is replaced with a mixture of margarine and butter in a weight ratio of 1: 0.5 or a mixture of high plasticity shortening and butter in a weight ratio of 1: 0.5 Walnut pie with improved nutrition. The method of manufacturing walnut pie with improved flavor and nutrition, according to claim 2, wherein the aronia syrup is blended as an additional component of the second step. The method for preparing walnut pie with improved flavor and nutrition according to claim 2, wherein the dried tomato slices are blended as additional ingredients in the second step. The method for producing walnut pie with improved flavor and nutrition according to claim 4 or 5, wherein the filling of the third step is baked at 195 ° C. for 25 to 30 minutes.  Walnut pie with improved flavor and nutrition, which is produced by the manufacturing method according to any one of claims 1 to 5. The walnut pie with improved flavor and nutrition, according to claim 7, wherein the filling of the third step is baked at 195 ° C. for 25 to 30 minutes.