KR20200107288A - Manufacturing method of walnut confectionery - Google Patents
Manufacturing method of walnut confectionery Download PDFInfo
- Publication number
- KR20200107288A KR20200107288A KR1020190026184A KR20190026184A KR20200107288A KR 20200107288 A KR20200107288 A KR 20200107288A KR 1020190026184 A KR1020190026184 A KR 1020190026184A KR 20190026184 A KR20190026184 A KR 20190026184A KR 20200107288 A KR20200107288 A KR 20200107288A
- Authority
- KR
- South Korea
- Prior art keywords
- weight
- dough
- walnut
- powder
- walnuts
- Prior art date
Links
Images
Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
- A21D2/364—Nuts, e.g. cocoa
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/02—Products made from whole meal; Products containing bran or rough-ground grain
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/30—Filled, to be filled or stuffed products
- A21D13/31—Filled, to be filled or stuffed products filled before baking
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/24—Organic nitrogen compounds
- A21D2/26—Proteins
- A21D2/261—Animal proteins
- A21D2/262—Animal proteins from eggs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Zoology (AREA)
- Confectionery (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
Description
본 발명은 호두과자 제조방법에 관한 것으로, 더욱 상세하게는 수분의 흡수율을 향상시켜 냉각되더라도 호두과자의 부드러운 식감의 유지가 가능하게 하면서도 호두의 떫은맛을 제거하여 호두의 맛을 증대시켜주는 호두과자 제조방법에 관한 것이다.The present invention relates to a walnut confectionery manufacturing method, and more particularly, a walnut confectionery manufacturing method that enhances the taste of walnuts by removing the astringent taste of walnuts while maintaining the soft texture of the walnut confectionery even when cooled by improving the water absorption rate. It's about how.
일반적으로 호두과자라 함은 대한민국 천안 지역에서 특산물처럼 제작되고 구매되는 호두 형상의 빵을 말한다.In general, walnut cake refers to a walnut-shaped bread made and purchased like a special product in Cheonan, Korea.
이러한 호두과자는 그 밀가루로 제조된 반죽의 내부에 팥으로 제조된 앙금을 포함한 상태로 구워지는 것이 일반적인데, 앙금의 내부에 호두의 가루나 부스러기를 함께 포함시키는 경우도 있고, 호두를 곱게 분말화하여 반죽에 삽입하여 구워진 경우도 있다.These walnut cakes are generally baked in a state that contains sediments made of red beans inside the dough made with the flour, but there are cases where the walnut powder or debris are included in the inside of the sediments, and the walnuts are finely powdered. It may be baked by inserting it into the dough.
물론, 이러한 호두과자의 경우 내부에 호두의 조각이나 호두의 분말을 포함시켰다는 의미로 칭해진 것은 아니고, 외부 형상이 호두의 형상과 유사하여 호두과자란 명칭으로 불린 것이다.Of course, in the case of such a walnut confectionery, it is not referred to as the meaning of including walnut pieces or walnut powder inside, but because the external shape is similar to the shape of walnut, it is called walnut confectionery.
한편, 종래의 호두과자는 밀가루와 계란을 이용한 반죽을 이용하여 앙금과 함께 구워진 단순한 제조 형태이기에 맛에 있어서 특별함이나 차별화된 특징이 없었다.On the other hand, the conventional walnut confectionery is a simple manufacturing form baked with sediment using dough using flour and eggs, so there is no special or differentiated feature in taste.
이에, 근자에 들어 호두과자의 특별한 미감과 다양한 성분들의 미감을 얻기 위해 다양한 호두과자가 제조되고 있다.Thus, in recent years, various walnut sweets are being manufactured to obtain the special taste of walnut sweets and the taste of various ingredients.
그러나, 상기와 같은 종래의 호두과자들은 그 반죽의 대부분이 밀가루 성분으로 조성된 특성상 구워낸 상태에서 하루만 경과되더라도 퍽퍽해져 그 식감이 현저히 떨어지는 문제점이 있었다.However, in the conventional walnut confectionery as described above, most of the dough is made of flour, so even if only one day elapses in a baked state, it becomes dry and the texture is significantly deteriorated.
또한, 종래의 호두과자들은 당분(설탕, 앙금)의 과대 투입으로 인해 지나치게 닷 맛을 내어 단 것을 좋아하지 않는 사람들로 하여금 섭취가 기피시 되는 문제점이 있었다.In addition, conventional walnut confectionery has a problem in that the intake is avoided by those who do not like sweets due to excessive infusion of sugar (sugar, sediment).
또한, 종래의 호두과자들은 대부분 호두 본연의 알갱이 또는 호두를 분쇄하여 첨가하게 되는 것인바, 호두의 떫은맛과 비린맛이 그대로 나타나는 등 이러한 떫은맛과 비린맛에 거부감을 느끼는 사람으로 하여금 그 섭취가 기피시 되는 문제점이 있었다.In addition, most of the conventional walnut confectionery is added by crushing the original grains of walnuts or walnuts, and the astringent and fishy taste of the walnuts appears as it is. There was a problem.
본 발명은 상기와 같은 제반 문제점을 해결하기 위해 창안된 것으로, 호두과자를 제조함에 있어, 수분의 충분한 흡수가 가능하게 하여 구워낸 상태에서 장시간이 경과 하더라도 촉촉하고 부드러운 식감의 유지가 가능하게 하며, 특히 단맛을 줄여줄 수 있게 하기 위한 호두과자 제조방법을 제공함에 본 발명의 목적이 있는 것이다.The present invention was invented to solve the above problems, and in the manufacture of walnut confectionery, it enables sufficient absorption of moisture so that it is possible to maintain a moist and soft texture even after a long period of time in a baked state. It is an object of the present invention to provide a walnut confectionery manufacturing method for reducing the sweetness.
또한, 섭취시 호두의 떫은맛과 비린맛을 제거하여 호두 본연의 맛과 고소함을 향상시키기 위한 호두과자 제조방법을 제공함에 본 발명의 다른 목적이 있는 것이다.In addition, it is another object of the present invention to provide a walnut confectionery manufacturing method for improving the natural taste and aroma of walnuts by removing the astringent and fishy taste of walnuts when ingested.
상기 목적을 달성하기 위한 구체적인 수단으로는, 계란과, 설탕과, 소금과, 용해된 마가린과, 식용유와, 물엿과, 물과, 중력분과, 타피오카 분말과, 아몬드 분말과, 호밀가루와, 베이킹소다와, 베이킹파우더를 혼합하여 걸쭉한 죽 상태의 반죽을 제조하는 반죽 제조공정;Specific means for achieving the above object include eggs, sugar, salt, dissolved margarine, cooking oil, starch syrup, water, gravitational flour, tapioca powder, almond powder, rye flour, baking A dough manufacturing process of mixing soda and baking powder to prepare a thick porridge dough;
알갱이 형태의 볶음 호두를 준비하는 호두 가공공정; 및Walnut processing process of preparing stir-fried walnuts in grain form; And
제조된 반죽과, 호두와, 앙금을 몰드를 이용하여 구워내는 굽기공정을 수행하여 제조하되,It is manufactured by performing a baking process of baking the prepared dough, walnuts, and sediment using a mold,
반죽 제조공정은,The dough manufacturing process,
반죽 제조공정(S100)은,The dough manufacturing process (S100),
반죽 전체 100중량%에 대하여, 계란 3.4~3.6중량%와, 설탕 11~13중량%와, 소금 0.4~0.6중량%를 고속에서 10분 중속에서 8분 믹싱하여 걸쭉한 농도 상태의 제1 액상혼합물을 얻는 제1 혼합물 제조공정;With respect to the total 100% by weight of the dough, 3.4 to 3.6% by weight of eggs, 11 to 13% by weight of sugar, and 0.4 to 0.6% by weight of salt were mixed at high speed for 10 minutes at medium speed for 8 minutes to obtain the first liquid mixture of thick concentration. The first mixture manufacturing process to be obtained;
반죽 전체 100중량%에 대하여, 용해된 마가린 3~4중량%와, 식용유 4~6중량%와, 물엿 1~2 중량%와, 물 25~27중량%를 혼합하여 제2 액상혼합물을 얻는 제2 혼합물 제조공정;Agent for obtaining a second liquid mixture by mixing 3 to 4% by weight of dissolved margarine, 4 to 6% by weight of edible oil, 1 to 2% by weight of starch syrup, and 25 to 27% by weight of water based on 100% by weight of the total dough 2 mixture manufacturing process;
반죽 전체 100중량%에 대하여, 중력분 28~30중량%와, 타피오카 분말 8~10중량%와, 아몬드 분말 5~7중량%와, 호밀가루 1.5~2.5중량%와, 베이킹소다 0.9~1.1중량%와, 베이킹파우더 0.9~1.1중량%를 혼합 및 체로 쳐서 분말 혼합물을 얻는 분말 혼합물 제조공정;Based on the total 100% by weight of the dough, 28 to 30% by weight of the gravitational flour, 8 to 10% by weight of tapioca powder, 5 to 7% by weight of almond powder, 1.5 to 2.5% by weight of rye flour, and 0.9 to 1.1% by weight of baking soda And, a powder mixture manufacturing process for obtaining a powder mixture by mixing and sieving 0.9 to 1.1% by weight of baking powder;
저속에서 제1 액상혼합물과 제2 액상혼합물을 혼합하면서 분말 혼합물을 5:3:2의 비율로 3번에 걸쳐 나누어 투입하여 혼합하고, 다시 중속에서 3분간 믹싱하여 걸쭉한 죽 형태의 반죽을 얻는 반죽 혼합공정; 및Mixing the first liquid mixture and the second liquid mixture at low speed, dividing the powder mixture three times at a ratio of 5:3:2 to mix, and mixing again at medium speed for 3 minutes to obtain a thick porridge-shaped dough Mixing process; And
얻어진 반죽을 체로 내려 반죽을 완성하는 반죽 내림공정을 수행하며,The resulting dough is sifted through a sieve and a dough lowering process is performed to complete the dough,
호두 가공공정은,Walnut processing process,
물 100 중량부에 대하여 계피 10~15중량부를 투입한 상태에서 10~15분간 끓여 계피물을 우려내는 계피물 제조공정;A cinnamon product manufacturing process in which 10 to 15 parts by weight of cinnamon are added to 100 parts by weight of water and boiled for 10 to 15 minutes to brew cinnamon;
우려진 계피물에 물 100중량부에 대하여 알갱이 형태의 생 호두를 30~40중량부를 투입하여 10~15분간 끓여 호두를 익히고, 건져내 찬물에 헹구어 탈수하는 호두 익힘공정;A walnut cooking process in which 30 to 40 parts by weight of raw walnuts in the form of grains are added to 100 parts by weight of water and boiled for 10 to 15 minutes to cook the walnuts, and then scooped out and rinsed in cold water to dehydrate;
탈수된 익힌 호두를 1일간 건조하는 호두 건조공정; 및Walnut drying process of drying dehydrated cooked walnuts for 1 day; And
건조된 호두를 250~300℃의 회전식 볶음 전용 기계에서 25~30분간 교반하여가면서 볶아내는 볶음 호두를 얻는 호두 볶음공정을 수행하며,While stirring the dried walnuts in a rotary roasting machine at 250~300℃ for 25~30 minutes, the walnut roasting process is performed to obtain the roasted walnuts.
굽기공정은,The baking process is,
호두과자 전체 100중량%에 대하여, 반죽 23~25중량%와, 48 브릭스의 앙금 66~68중량%와, 볶음 호두 8~10중량%를 이용하되,Based on the total 100% by weight of the walnut confectionery, using 23 to 25% by weight of dough, 66 to 68% by weight of sediment of 48 Brix, and 8 to 10% by weight of roasted walnuts,
직화 불로 호두과자 구이기의 몰드를 250℃의 온도까지 예열한 상태에서 양측 몰드에 각각 반죽을 12중량%씩 분할하여 주입한 상태에서, 일측의 반죽에는 앙금을 넣고 타측의 반죽에는 볶음 호두를 넣어 양측 몰드를 결합 및 250℃의 온도에서 3분간 구워냄으로 달성할 수 있는 것이다.In a state where the mold of the walnut confectionery roaster is preheated to a temperature of 250℃, the dough is divided and injected into each of 12% by weight in the molds on both sides.Sediment is added to the dough on one side, and the stir-fried walnuts are added to the dough on the other side. This can be achieved by bonding the mold and baking for 3 minutes at a temperature of 250°C.
이상과 같이 본 발명 호두과자 제조방법은, 반죽의 개선을 통해 수분의 충분한 흡수가 가능하게 하여 구워낸 상태에서 장시간이 경과 하더라도 촉촉하고 부드러운 식감이 유지되며, 특히 설탕 첨가의 최소화와 앙금의 개선을 통해 단맛을 줄여 단 음식을 싫어하는 사람들로 하여금 섭취가 용이하게 하는 효과를 얻을 수 있는 것이다.As described above, the walnut confectionery manufacturing method of the present invention enables sufficient absorption of moisture through the improvement of the dough so that the moist and soft texture is maintained even after a long period of time in the baked state, and in particular, through minimization of sugar addition and improvement of sediment By reducing the sweetness, you can get the effect of making it easier for people who don't like sweet foods to eat.
또한, 첨가되는 호두의 별도 가공을 통해 호두의 떫은맛과 비린맛을 제거하여 호두 본연의 맛과 고소함이 한층 향상되는 효과를 얻을 수 있는 것이다.In addition, by removing the astringent and fishy taste of the walnut through separate processing of the added walnut, it is possible to obtain the effect of further improving the natural taste and aroma of the walnut.
도 1은 본 발명 호두과자 제조방법을 나타낸 전체 공정도.Figure 1 is an overall process diagram showing the present invention walnut confectionery manufacturing method.
본 명세서 및 청구범위에 사용된 용어나 단어는 통상적이거나 사전적인 의미로 한정해서 해석되어서는 아니 되며, 발명자는 그 자신의 발명을 가장 최선의 방법으로 설명하기 위해 용어의 개념을 적절하게 정의할 수 있다는 원칙에 입각하여 본 발명의 기술적 사상에 부합하는 의미와 개념으로 해석되어야만 한다.The terms or words used in the present specification and claims should not be construed as being limited to their usual or dictionary meanings, and the inventor may appropriately define the concept of terms in order to describe his own invention in the best way. It should be interpreted as a meaning and concept consistent with the technical idea of the present invention based on the principle that there is.
따라서, 본 명세서에 기재된 실시예와 도면에 도시된 구성은 본 발명의 가장 바람직한 일 실시예에 불과할 뿐이고, 본 발명의 기술적 사상을 모두 대변하는 것은 아니므로, 본 출원시점에 있어서 이들을 대체할 수 있는 다양한 균등물과 변형예들이 있을 수 있음을 이해하여야 한다.Therefore, the embodiments described in the present specification and the configurations shown in the drawings are only the most preferred embodiments of the present invention, and do not represent all the technical ideas of the present invention, so that they can be replaced at the time of application It should be understood that there may be various equivalents and variations.
이하, 본 발명의 바람직한 실시예를 첨부된 도면을 참조하여 상세히 설명한다.Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings.
도 1은 본 발명 호두과자 제조방법을 나타낸 전체 공정도이다.1 is an overall process diagram showing a method of manufacturing a walnut confectionery according to the present invention.
도 1의 도시와 같이 본 발명 호두과자 제조방법은, 반죽 제조공정(S100)과, 호두 가공공정(S200)과, 굽기공정(S300)을 수행하여 된다.As shown in Figure 1, the present invention walnut confectionery manufacturing method is performed by performing a dough manufacturing process (S100), a walnut processing process (S200), and a baking process (S300).
여기서, 상기 반죽 제조공정(S100)은 본 발명 호두과자 제조방법을 수행함에 있어, 반죽을 얻을 수 있게 되는 것으로, 본 발명에서는 계란과, 설탕과, 소금과, 용해된 마가린과, 식용유와, 물엿과, 물과, 중력분과, 타피오카 분말과, 아몬드 분말과, 호밀가루와, 베이킹소다와, 베이킹파우더로 된 반죽 재료를 혼합하여 걸쭉한 죽 상태의 반죽을 얻을 수 있게 된다.Here, the dough manufacturing process (S100) is to be able to obtain a dough in performing the walnut confectionery manufacturing method of the present invention, in the present invention, eggs, sugar, salt, dissolved margarine, cooking oil, and starch syrup It is possible to obtain a thick porridge dough by mixing the dough ingredients consisting of fruit, water, gravitational flour, tapioca powder, almond powder, rye flour, baking soda, and baking powder.
이를 위해, 본 발명에서 반죽 제조공정(S100)은 제1 혼합물 제조공정(S110)과, 제2 혼합물 제조공정(S120)과, 분말 혼합물 제조공정(S130)과, 반죽 혼합공정(S140)과, 반죽 내림공정(S150)을 수행하여 된다.To this end, the dough manufacturing process (S100) in the present invention includes a first mixture manufacturing process (S110), a second mixture manufacturing process (S120), a powder mixture manufacturing process (S130), and a dough mixing process (S140), The dough lowering process (S150) is performed.
먼저, 제1 혼합물 제조공정(S110)은,First, the first mixture manufacturing process (S110),
액상의 제1 액상혼합물을을 얻기 위한 공정으로, 상기 반죽 재료 중 계란과, 설탕과, 소금을 이용하여 된다.This is a process for obtaining the liquid first liquid mixture, and eggs, sugar, and salt are used among the dough materials.
이를 위해, 반죽 전체 100중량%에 대하여, 계란 3.4~3.6중량%와, 설탕 11~13중량%와, 소금 0.4~0.6중량%를 믹서볼에 혼합 및 믹싱하여 제1 액상혼합물을 얻을 수 있게 된다.To this end, it is possible to obtain a first liquid mixture by mixing and mixing 3.4 to 3.6% by weight of eggs, 11 to 13% by weight of sugar, and 0.4 to 0.6% by weight of salt in a mixer bowl based on 100% by weight of the total dough. .
이때 믹싱되는 제1 액상혼합물은 고속에서 10분 동안 1차로 믹싱하여 재료들을 완전 혼합하고, 연속하여 저속에서 8분 동안 믹싱하면 되는 것으로, 이는 고속 믹싱시 계란에 의해 발생 되는 거품을 중속으로 믹싱하는 과정에서 소정 제거 및 걸쭉한 농도를 얻을 수 있게 된다.At this time, the first liquid mixture to be mixed is to mix the ingredients completely by first mixing for 10 minutes at high speed and continuously mixing for 8 minutes at low speed.This is to mix bubbles generated by eggs at medium speed during high speed mixing. In the process, it is possible to obtain a predetermined removal and thick concentration.
상기 제2 혼합물 제조공정(S120)은,The second mixture manufacturing process (S120),
액상의 제2 액상혼합물을 얻기 위한 공정으로, 상기 반죽 재료 중 용해된 마가린과, 식용유와, 물엿과, 물을 이용하여 된다.As a step for obtaining a liquid second liquid mixture, margarine, cooking oil, starch syrup, and water dissolved in the kneading material are used.
이를 위해, 반죽 전체 100중량%에 대하여, 용해된 마가린 3~4중량%와, 식용유 4~6중량%와, 물엿 1~2 중량%와, 물 25~27중량%를 믹서볼에 혼합 및 고속에서 믹싱하여 제2 액상혼합물을 얻을 수 있게 된다.To this end, 3-4% by weight of dissolved margarine, 4-6% by weight of edible oil, 1-2% by weight of starch syrup, and 25-27% by weight of water are mixed in a mixer bowl and high-speed By mixing at, it is possible to obtain a second liquid mixture.
한편, 본 발명에서 상기 제1 액상혼합물과 제2 액상혼합물은 동일한 액상을 이루는데 별도의 과정을 통해 수행함은, 계란을 마가린이나 식용유과 함께 믹싱하게 되면 기름 성분으로 인해 계란이 제대로 풀어질 수 없게 되고, 또한 물엿과 믹싱하게 되면 지나친 점도로 그 혼합이 불가능하게 되며, 또한 물과 혼합시 지나치게 묽어져 걸쭉한 상태의 제1 액상혼합물을 얻을 수 없게 된다.On the other hand, in the present invention, the first liquid mixture and the second liquid mixture form the same liquid phase, which is performed through a separate process. When the eggs are mixed with margarine or cooking oil, the eggs cannot be properly released due to the oil component. In addition, when mixing with starch syrup, the mixture becomes impossible due to excessive viscosity, and when mixed with water, the mixture becomes too dilute and the first liquid mixture in a thick state cannot be obtained.
즉, 본 발명에서 상기와 같이 제1 액상혼합물과 제2 액상혼합물을 각각 제조함은 성분들의 특성에 맞는 분리 제조 및 성분비를 통해 후술하는 반죽 혼합공정(S140) 과정에서 각각의 성분들의 일체화된 고른 혼합이 이루어지게 되는 것으로, 성분들의 분리 현상 방지와 구워낸 상태에서 우수한 색상을 얻을 수 있게 되는 등 각각의 성분들이 반죽에 적용됨에 있어 최대의 효과를 얻을 수 있게 된다.That is, in the present invention, each preparation of the first liquid mixture and the second liquid mixture as described above means that each component is integrated in the dough mixing process (S140) to be described later through separate manufacturing and component ratios suitable for the characteristics of the components. By mixing, it is possible to obtain the maximum effect in applying each of the ingredients to the dough, such as preventing the separation of ingredients and obtaining excellent colors in a baked state.
상기 분말 혼합물 제조공정(S130)은,The powder mixture manufacturing process (S130),
분말상의 분말 혼합물을 얻기 위한 공정으로, 상기 반죽 재료 중 중력분과, 타피오카 분말과, 아몬드 분말과, 호밀가루와 베이킹소다와, 베이킹파우더를 이용하여 된다.As a process for obtaining a powdery powder mixture, among the kneading materials, gravity powder, tapioca powder, almond powder, rye flour, baking soda, and baking powder are used.
이를 위해, 반죽 전체 100중량%에 대하여, 중력분 28~30중량%와, 타피오카 분말 8~10중량%와, 아몬드 분말 5~7중량%와, 호밀가루 1.5~2.5중량%와, 베이킹소다 0.9~1.1중량%와, 베이킹파우더 0.9~1.1중량%를 혼합 및 체로 쳐서 분말 혼합물을 얻을 수 있게 된다.To this end, with respect to the total 100% by weight of the dough, 28 to 30% by weight of gravity flour, 8 to 10% by weight of tapioca powder, 5 to 7% by weight of almond powder, 1.5 to 2.5% by weight of rye flour, and 0.9 to of baking soda 1.1% by weight and 0.9 to 1.1% by weight of baking powder are mixed and sieved to obtain a powder mixture.
이때, 본 발명에서는 상기 분말 혼합물을 구성함에 있어, 적용 되는 체로는 타피오카 분말과 아몬드 분말과 호밀가루의 입도를 고려하여 약 100메쉬의 체로 쳐냄이 바람직할 것이며, 약 2~3회 반복하여 수행하여 고른 혼합이 가능하게 함이 바람직할 것이다.At this time, in the present invention, in constituting the powder mixture, it is preferable to sift through a sieve of about 100 mesh in consideration of the particle size of tapioca powder, almond powder, and rye powder as a sieve to be applied, and repeat about 2 to 3 times. It would be desirable to enable even mixing.
한편, 본 발명에서 분말 혼합물을 상기와 같은 비율로 혼합함은, 빵이나 과자의 노화는 크게 두 가지 원인이 있는 것으로, 첫째로 전분의 굳어지는 성질로 인한 딱딱해짐과, 둘째로 수분 증발로 인한 퍽퍽함이 주요인이다.On the other hand, mixing the powder mixture in the same ratio as described above in the present invention has two main causes of aging of bread or confectionery. First, hardening due to the hardening property of starch, and secondly, due to evaporation of moisture. Doughness is the main reason.
이에, 본 발명에서는 중력분(밀가루) 속에 있는 전분은 구운 후, 하루만 지나도 굳어지는 성질이 강한 것인바, 이를 보완하기 위해 밀가루보다 수분 흡수력이 우수한 타피오카 분말을 첨가함으로 빨리 굳어지는 전분의 함량을 최소화하면서 충분한 수분의 흡수가 가능하게 하여 구워낸 후, 장시간이 지나더라도 부드럽고 촉촉한 식감을 유지할 수 있게 되는 된다.Therefore, in the present invention, the starch in the gravitational flour (wheat flour) has a strong hardening property even after a day after baking, and to compensate for this, tapioca powder having better moisture absorption than flour is added to minimize the content of starch that hardens quickly. While it is possible to absorb enough moisture, it is possible to maintain a soft and moist texture even after a long time after baking.
특히, 본 발명에서는 상기와 같은 중력분의 비율을 줄이면서 타피오카 분말과 아몬드 분말과 호밀가루를 첨가함으로 딱딱해지고 퍽퍽해지는 것을 늦출 수 있게 되는 것으로, 만약 상기 중력분의 비율을 증대시키고 다른 성분들의 비율을 증대시키면 구워낸 상태에서 일반적인 호두과자와 같이 수분 흡수의 미달로 쉽게 딱딱해지고 퍽퍽해질 것이며, 중력분의 비율을 감소시키면 과도한 수분 흡수로 인해 성분들의 결집력이 저하되어 쉽게 부서질 수 있을 것이다.In particular, in the present invention, by adding tapioca powder, almond powder, and rye powder while reducing the ratio of the gravitational powder as described above, it is possible to slow the hardening and stiffness.If the ratio of the gravitational powder is increased and the ratio of other ingredients is increased If it is baked, it will become hard and dry easily due to insufficient moisture absorption, like a general walnut cake, and if the ratio of gravitational flour is reduced, the aggregation power of the ingredients decreases due to excessive moisture absorption and can be easily broken.
즉, 본 발명의 분말 혼합물은 먼저, 타피오카 분말의 첨가를 통해 수분 흡수량 증대 작용에 의해 장시간 부드럽고 촉촉함의 유지와 쫄깃한 식감을 향상시켜주게 된다.In other words, the powder mixture of the present invention first improves the soft, moist and chewy texture for a long time by increasing the moisture absorption amount through the addition of tapioca powder.
또한, 아몬드 분말의 첨가를 통해 천연 재료로서의 고소한 맛과 건강에 이로운 성분의 섭취가 가능하게 한다.In addition, through the addition of almond powder, it is possible to consume nutritious taste and healthy ingredients as natural ingredients.
또한,호밀가루를 통해 그 호밀가루가 가지는 효능 즉, 변비 예방 (호밀에는 탄수화물이 풍부하게 들어 있고, 단백질, 칼륨, 비타민 B도 소량 함유하고 있어 소화를 용이하게 하며 식이섬유소가 풍부해 변비를 예방하는 효과가 있다.) 등 소화력의 증대와 호두과자의 풍미 개선 및 건강증진에 도움을 주게 된다.In addition, the efficacy of the rye flour through rye flour, that is, prevention of constipation (rye contains an abundance of carbohydrates, and contains a small amount of protein, potassium, and vitamin B, which facilitates digestion and prevents constipation due to its rich dietary fiber. It helps to increase digestive power, improve the flavor of walnut snacks, and promote health.
상기 반죽 혼합공정(S140)은,The dough mixing process (S140),
상기에서 얻어진 제1 액상혼합물과, 제2 액상혼합물과, 분말 혼합물을 혼합하여 걸쭉한 죽 형태의 반죽을 얻게 된다.The first liquid mixture obtained above, the second liquid mixture, and the powder mixture are mixed to obtain a thick porridge-shaped dough.
이를 위해, 먼저 제1 액상혼합물과 제2 액상혼합물을 믹서볼에 모두 넣고 저속으로 믹싱하여 가면서 분말 혼합물을 투입 및 믹싱하여 된다.To this end, first, the first liquid mixture and the second liquid mixture are put in a mixer bowl and mixed at a low speed, while the powder mixture is added and mixed.
한편, 본 발명에서 상기 분말 혼합물의 혼합은 약 5:3:2 즉, 전체 분말 혼합물 100중량%에 대하여 50중량%와, 30중량%와 20중량%를 나누어 투입함이 바람직한 것으로, 이는 한 번에 전체 분말 혼합물을 모두 투입하게 되면 제대로 혼합이 이루어지지 않고 혼합되더라도 거친 반죽을 얻을 수 있게 되는 것인바, 50중량%와, 30중량%와 20중량%를 나누어 투입하면서 순차적으로 혼합함으로 고른 혼합이 가능하게 된다.Meanwhile, in the present invention, the mixing of the powder mixture is preferably about 5:3:2, that is, 50% by weight, 30% by weight and 20% by weight are divided and added with respect to 100% by weight of the total powder mixture. If all the powder mixture is added to the mixture, it is possible to obtain a coarse dough even if the mixture is not properly mixed. 50% by weight, 30% by weight, and 20% by weight are divided and mixed sequentially to achieve even mixing. It becomes possible.
또한, 상기와 같이 제1 액상혼합물과 제2 액상혼합물과 분말 혼합물을 함께 혼합함은 제2 액상혼합물에는 용해된 마가린과 식용유 등의 기름 성분이 포함되고 있는 것인바, 분말 혼합물과 함께 혼합함으로 분말을 매개로 하여 기름 성분과 물 성분의 균일한 혼합이 가능하게 하기 위함이다.In addition, as described above, when the first liquid mixture, the second liquid mixture, and the powder mixture are mixed together, the second liquid mixture contains dissolved margarine and oil components such as edible oil. This is to enable uniform mixing of oil and water components through the medium.
이후, 상기와 같이 혼합된 제1,2 액상혼합물과 분말 혼합물은 다시 중속에서 약 3분 동안 믹싱함으로 완전히 혼합된 걸쭉한 죽 형태의 반죽을 얻을 수 있게 된다.Thereafter, the first and second liquid mixtures and powder mixtures mixed as described above are mixed again at medium speed for about 3 minutes to obtain a completely mixed thick porridge-shaped dough.
한편, 본 발명에서 믹싱 과정에서 수행되는 저속 및 중속의 속도는 새롭게 구현되는 것이 아니라 통상의 제과제빵 과정에서 반죽을 수행함에 있어 적용되는 믹싱 속도의 적용 가능할 것이다.On the other hand, in the present invention, the low and medium speeds performed in the mixing process are not newly implemented, but the mixing speed applied when kneading is performed in a conventional bakery process may be applied.
상기 반죽 내림공정(S150)은,The dough lowering process (S150),
상기에서 얻어진 반죽을 걸러내어 균일한 점도 및 입자를 이루는 반죽을 얻을 수 있게 된다.By filtering the dough obtained above, it is possible to obtain a dough having a uniform viscosity and particles.
이를 위해, 상기와 같이 얻어진 반죽을 약 100메쉬의 체로 내려 뭉쳐있는 반죽 덩어리를 제거하여 균일한 반죽을 얻을 수 있게 된다.To this end, the dough obtained as described above is lowered through a sieve of about 100 mesh to remove the lumped dough, thereby obtaining a uniform dough.
상기 호두 가공공정(S200)은,The walnut processing process (S200),
본 발명 호두과자 제조방법을 수행함에 있어, 볶음 호두를 얻을 수 있게 된다.In performing the present invention walnut confectionery manufacturing method, it is possible to obtain roasted walnuts.
이를 위해, 본 발명에서 호두 가공공정(S200)은 계피물 제조공정(S210)과, 호두 익힘공정(S220)과, 호두 건조공정(230)과, 호두 볶음공정을 수행하여 된다.To this end, the walnut processing step (S200) in the present invention is performed by performing a cinnamon product manufacturing step (S210), a walnut cooking step (S220), a walnut drying step 230, and a walnut roasting step.
먼저, 계피물 제조공정(S210)은, First, the cinnamon product manufacturing process (S210),
통상의 생 호두의 떫은맛을 제거하기 위한 계피물을 얻게 되는 것으로, 먼저 물 100중량부에 대하여 계피 10중량를 투입한 상태에서 10~15분 동안 끓여 계피물을 우려내어 된다.Cinnamon is obtained to remove the astringent taste of ordinary raw walnuts. First, the cinnamon is boiled for 10 to 15 minutes in a state in which 10 parts by weight of cinnamon is added to 100 parts by weight of water.
이때 상기 계피를 물 100중량부에 대하여 계피 10~15중량부 투입함은 만약 계피를 10중량부 이하로 투입하게 되면 계피물의 농도가 저하되어 후술하는 생 호두의 떫은맛과 비린맛의 제거가 곤란하게 되며, 15중량부 이상으로 투입하게 되면 계피물의 지나친 농도로 인해 자칫 호두에 계피맛이 잔존할 수 있게 되는 것인바, 10~15중량를 투입 및 10~15분 동안 우려냄이 가장 바람직할 것이다.At this time, adding 10 to 15 parts by weight of cinnamon to 100 parts by weight of water makes it difficult to remove the astringent and fishy taste of raw walnuts to be described later because the concentration of cinnamon decreases if cinnamon is added in less than 10 parts by weight. And, if it is added in an amount of 15 parts by weight or more, the cinnamon taste can remain in the walnut due to the excessive concentration of cinnamon, and it is most preferable to add 10 to 15 weights and brewing for 10 to 15 minutes.
이후, 호두 익힘공정(S220)은,Thereafter, the walnut cooking process (S220),
상기와 같이 얻어진 계피물에 알갱이 형태의 생 호두를 물 100중량부에 대하여 30~40중량부를 투입한 상태에서 10~15분 동안 끓여 생 호두를 익히게 된다.Raw walnuts in the form of grains are boiled for 10 to 15 minutes in a state in which 30 to 40 parts by weight of raw walnuts are added to 100 parts by weight of water to cook the raw walnuts.
이후, 익혀진 호두는 바로 건져내어 찬물에 헹구어 냉각시키는 한편, 탈수하여 되는 것으로, 장시간 수분에 노출된 호두가 불어 부서지는 것을 방지할 수 있게 된다.Thereafter, the cooked walnuts are immediately removed, rinsed in cold water, cooled, and dehydrated, thereby preventing the walnuts exposed to moisture for a long time from being blown and broken.
즉, 상기와 같이 생 호두를 계피물에 익혀냄은 알려진바와 같이 계피는 대표적인 천형 향신료로써 본 발명에 적용시 생 호두의 익힘과 동시에 계피의 향을 통해 생 호두의 떫은맛과 비린맛을 제거하여 호두 본연의 맛을 살려줄 수 있게 된다.In other words, as it is known that raw walnuts are cooked in cinnamon as described above, cinnamon is a representative celestial spice, and when applied to the present invention, the astringent and fishy taste of raw walnuts is removed through the aroma of the raw walnuts while cooking. You will be able to save the original taste.
이때 상기와 같이 생 호두를 10~15분 동안 끓여냄은, 만약 10분 이하로 끓여내게 되면 호두의 떫은맛이 제대로 제거되지 않게 되며, 15분 이상 끓여내게 되면 자칫 호두가 물에 불어 부서질 수 있는 것인바, 10~15분 동안 수행함이 가장 바라직하였다.At this time, boiling raw walnuts for 10 to 15 minutes as above means that if the walnuts are boiled for less than 10 minutes, the astringency of the walnuts will not be properly removed, and if boiled for more than 15 minutes, the walnuts can be blown into water and crushed. It was most desirable to practice for 10 to 15 minutes.
이후, 호두 건조공정(230)은,Thereafter, the walnut drying process 230,
상기와 같이 탈수된 호두를 자연에서 약 1일간 완전 자연 건조시킴으로 호두의 딱딱함의 복원 및 그 식감을 회복시키게 된다.By completely naturally drying the dehydrated walnuts in nature for about 1 day as described above, the hardness and texture of the walnuts are restored.
이후, 호두 볶음공정(S240)은,Thereafter, the walnut roasting process (S240),
상기와 같이 완전 자연 건조된 호두를 회전식 볶음 전용 기계를 이용하여 250~300℃ 온도를 가하면서 25~30분 동안 회전 교반하여가면서 볶아 주게 되는 것으로, 호두의 바삭하고 고소한 식감을 더해줄 수 있게 된다.As described above, the completely naturally dried walnuts are roasted while applying a temperature of 250 to 300°C using a rotary stir-frying machine for 25 to 30 minutes while stirring, and the crispy and savory texture of the walnuts can be added.
이때, 상기와 같이 호두의 볶는 시간을 25~30분으로 적용함은, 만약 25분 이하로 볶아내게 되면 호두의 바삭하고 고소한 식감이 덜해지게 되고, 30분 이상 볶아내게 되면 자칫 호두가 타버리게 되는 것인바, 25~30분 동안 볶아냄으로 최적의 볶음 호두를 얻을 수 있게 된다.At this time, applying the roasting time of the walnuts to 25 to 30 minutes as described above. If roasting for less than 25 minutes, the crispy and savory texture of the walnuts will be less, and if roasting for more than 30 minutes, the walnuts will burn out. It will be possible to obtain the best stir-fried walnuts by roasting for 25 to 30 minutes.
상기 굽기공정(S300)은,The baking process (S300),
상기와 같이 얻어진 반죽과 볶음 호두를 이용하여 호두과자를 구워내게 되는 것으로, 호두과자 전체 100중량%에 대하여 반죽 23~25중량%와, 48 브릭스의 앙금 66~68중량%와 볶음 호두 8~10중량%를 적용한다.A walnut confectionery is baked using the dough and stir-fried walnuts obtained as described above, with 23 to 25% by weight of dough, 66 to 68% by weight of sediment of 48 brix and 8 to 10 of stir-fried walnuts based on 100% by weight of the total walnut confectionery. The weight percent is applied.
이를 위해, 통상의 양측의 몰드로 분리된 호두과자 구이기를 이용하되, 먼저, 직화 불로 호두과자 구이기의 몰드를 250℃ 까지 예열한 상태에서 양측 몰드에 반죽 12중량%씩 분할하여 주입한다.To this end, a walnut confectionery roaster separated by a conventional mold on both sides is used, but first, the mold of the walnut confectionery roaster is preheated to 250°C over a direct fire, and the dough is divided into 12% by weight and injected into both molds.
이후, 주입된 일측의 반죽에는 앙금을 넣고, 타측의 반죽에는 볶음 호두를 넣은 상태에서 양측 몰드를 결합 및 계속하여 250℃의 온도에서 3분간 구워냄으로 본 발명에 호두과자 제조방법에 의해 제조된 호두과자를 얻을 수 있게 된다.Thereafter, sediment was put in the dough on one side of the injection, and the molds on both sides were combined with the stir-fried walnuts in the dough on the other side, and then baked for 3 minutes at a temperature of 250°C. You can get a walnut snack.
한편, 상기와 같은 본 발명의 공정에 의해 제조된 표 1 및 표 2의 실시예 호두과자를 제조하여, 통상의 시중에 판매되고 있는 호두과자의 비교예와 단맛, 떫은맛, 비린맛 등 3가지 맛의 만족도에 대한 관능검사와 시간에 따른 식감의 관능검사를 실시하였다.On the other hand, by manufacturing the example walnut confectionery of Tables 1 and 2 prepared by the process of the present invention as described above, and a comparative example of walnut confectionery sold in the general market and three tastes such as sweet, astringent, fishy A sensory test for the satisfaction of and a sensory test for texture over time were conducted.
이때 관능검사는 맛에 민감하고 주고객인 여자성인 30명을 선정하여 관능검사 요원으로 선정하여 5점 기호 척도법으로 평가 실시하였고, 식품의 관능검사 기준인 95% 신뢰도로 판정하였다.At this time, for the sensory test, 30 female adults who were sensitive to taste and were the main customers were selected as sensory test personnel and evaluated by the 5-point preference scale method, and it was judged with 95% reliability, which is the sensory test standard of food.
* 실시예 반죽* Example dough
* 실시예 호두과자* Example Walnut Confectionery
이에, 관능검사 결과를 표를 통해 살펴보면,Thus, looking at the sensory test results through the table,
1) 맛에 대한 결과(5점 기호 척도법)1) Results for taste (5-point sign scale method)
이상 표 3에서와 같이 본 발명의 실시예에 의해 제조된 호두과자와 비교예의 호두과자의 맛에 대한 평가에서는 본 발명의 호두과자가 단맛과, 떫은맛과, 비린맛에 대하여 모두 우수함을 알 수 있었다.As shown in Table 3 above, in the evaluation of the taste of the walnut confectionery prepared according to the embodiment of the present invention and the walnut confectionery of the comparative example, it was found that the walnut confectionery of the present invention was excellent in all of the sweet taste, astringent taste, and fishy taste. .
즉, 이러한 맛의 평가 결과는 본 발명 호두과자를 제조하는 과정에서 단맛을 부여하기 위해 첨가되는 설탕의 함량을 줄임과 동시에 대신하여 물엿을 첨가하였고, 앙금을 통상의 52~55 브릭스의 당도를 가지는 앙금을 대신하여 48 브릭스의 앙금을 적용함으로 가능하였으며, 특히 떫은맛과 비릿맛을 없애기 위해 생 호두를 대신하여 볶음 호두를 적용함으로 가능하였다.That is, the evaluation result of this taste is that starch syrup was added instead of reducing the content of sugar added to give sweetness in the process of manufacturing the walnut confectionery of the present invention, and the sediment had a sugar content of 52 to 55 brix. It was possible by applying 48 brix of sediment in place of sediment, especially by applying stir-fried walnuts instead of raw walnuts to eliminate astringent and fishy taste.
2) 식감에 대한 결과(5점 기호 척도법)2) Results on texture (5-point sign scale method)
이상 표 4에서와 같이 본 발명의 실시예에 의해 제조된 호두과자와 비교예의 호두과자의 식감에 대한 평가에서는 최초 구워내어 식혀진 상태에서는 그 식감의 차이가 실시예가 근소하게 좋게 평가되었으나, 시간이 경과 할수록 그 식감의 차이가 본 발명의 호두과자가 월등하게 우수함을 알 수 있었다.As shown in Table 4 above, in the evaluation of the texture of the walnut confectionery prepared according to the embodiment of the present invention and the walnut confectionery of the comparative example, the difference in texture in the first baked and cooled state was evaluated slightly better in the Example, but the time It was found that the difference in texture as elapsed was remarkably superior to the walnut confectionery of the present invention.
즉, 이러한 식감의 평가 결과는 본 발명 호두과자를 제조하는 과정에서 중력분(밀가루)의 첨가를 줄여주고 타피오카 분말과 아몬드 분말과 호밀가루를 적절히 첨가하여 반죽 재료들의 물성을 이용해 수분을 최대로 많이 흡수하게 함으로, 구워낸 상태에서 장시간이 경과 하더라도 그 촉촉하고 부드러운 식감을 유지할 수 있었다.That is, the evaluation result of this texture is that the addition of gravity flour (wheat flour) in the process of manufacturing the present invention walnut confectionery is reduced, and tapioca powder, almond powder, and rye flour are appropriately added to absorb the maximum amount of moisture using the physical properties of the dough materials. By doing so, it was able to maintain its moist and soft texture even after a long time in the baked state.
이상에서와 같이 본 발명 호두과자 제조방법은 반죽을 수행함에 있어 수분의 충분한 흡수가 가능하게 하여 호두과자를 구워낸 상태에서 장시간이 지나더라도 촉촉하고 부드러운 식감의 유지가 가능하게 하면서도 호두의 별도 가공을 통한 적용으로 호두 본연의 맛과 고소함을 더해줄 수 있게 된다.As described above, the walnut confectionery manufacturing method of the present invention enables sufficient absorption of moisture in performing the kneading, so that the walnut confectionery can be kept moist and soft even after a long period of time in the baked state, while separately processing the walnut. By applying it, you can add the original taste and flavor of walnuts.
S100 : 반죽 제조공정
S110 : 제1 혼합물 제조공정
S120 : 제2 혼합물 제조공정
S130 : 분말 혼합물 제조공정
S140 : 반죽 혼합공정
S150 : 반죽 내림공정
S200 : 호두 가공공정
S210 : 계피물 제조공정
S220 : 호두 익힘공정
S230 : 호두 건조공정
S240 : 호두 볶음공정
S300 : 굽기공정S100: dough manufacturing process S110: first mixture manufacturing process
S120: second mixture manufacturing process S130: powder mixture manufacturing process
S140: dough mixing process S150: dough lowering process
S200: Walnut processing process S210: Cinnamon manufacturing process
S220: Walnut cooking process S230: Walnut drying process
S240: Walnut stir-fry process
S300: baking process
Claims (4)
알갱이 형태의 볶음 호두를 준비하는 호두 가공공정(S200); 및
제조된 반죽과, 호두와, 앙금을 몰드를 이용하여 구워내는 굽기공정(S300)을 수행하여 제조함을 특징으로 하는 호두과자 제조방법.
Egg, sugar, salt, dissolved margarine, cooking oil, starch syrup, water, gravity powder, tapioca powder, almond powder, rye flour, baking soda, baking powder, mixed with thick porridge Dough manufacturing process (S100) for manufacturing the dough of the;
Walnut processing step (S200) of preparing roasted walnuts in the form of grains; And
A walnut confectionery manufacturing method, characterized in that it is manufactured by performing a baking process (S300) of baking the prepared dough, walnuts, and sediments using a mold.
반죽 제조공정(S100)은,
반죽 전체 100중량%에 대하여, 계란 3.4~3.6중량%와, 설탕 11~13중량%와, 소금 0.4~0.6중량%를 고속에서 10분 중속에서 8분 믹싱하여 걸쭉한 농도 상태의 제1 액상혼합물을 얻는 제1 혼합물 제조공정(S110);
반죽 전체 100중량%에 대하여, 용해된 마가린 3~4중량%와, 식용유 4~6중량%와, 물엿 1~2 중량%와, 물 25~27중량%를 혼합하여 제2 액상혼합물을 얻는 제2 혼합물 제조공정(S120);
반죽 전체 100중량%에 대하여, 중력분 28~30중량%와, 타피오카 분말 8~10중량%와, 아몬드 분말 5~7중량%와, 호밀가루 1.5~2.5중량%와, 베이킹소다 0.9~1.1중량%와, 베이킹파우더 0.9~1.1중량%를 혼합 및 체로 쳐서 분말 혼합물을 얻는 분말 혼합물 제조공정(S130);
저속에서 제1 액상혼합물과 제2 액상혼합물을 혼합하면서 분말 혼합물을 5:3:2의 비율로 3번에 걸쳐 나누어 투입하여 혼합하고, 다시 중속에서 3분간 믹싱하여 걸쭉한 죽 형태의 반죽을 얻는 반죽 혼합공정(S140); 및
얻어진 반죽을 체로 내려 반죽을 완성하는 반죽 내림공정(S150)을 수행하여 됨을 특징으로 하는 호두과자 제조방법.
The method of claim 1,
The dough manufacturing process (S100),
With respect to the total 100% by weight of the dough, 3.4 to 3.6% by weight of eggs, 11 to 13% by weight of sugar, and 0.4 to 0.6% by weight of salt were mixed at high speed for 10 minutes at medium speed for 8 minutes to obtain the first liquid mixture of thick concentration. Obtaining the first mixture manufacturing process (S110);
Agent for obtaining a second liquid mixture by mixing 3 to 4% by weight of dissolved margarine, 4 to 6% by weight of cooking oil, 1 to 2% by weight of starch syrup, and 25 to 27% by weight of water based on 100% by weight of the total dough 2 mixture manufacturing process (S120);
With respect to the total 100% by weight of the dough, 28 to 30% by weight of gravity flour, 8 to 10% by weight of tapioca powder, 5 to 7% by weight of almond powder, 1.5 to 2.5% by weight of rye flour, and 0.9 to 1.1% by weight of baking soda And, a powder mixture manufacturing process (S130) for obtaining a powder mixture by mixing and sieving 0.9 to 1.1% by weight of baking powder;
Mixing the first liquid mixture and the second liquid mixture at low speed, dividing the powder mixture three times at a ratio of 5:3:2, mixing, and mixing again at medium speed for 3 minutes to obtain a thick porridge-shaped dough Mixing process (S140); And
Walnut confectionery manufacturing method, characterized in that by performing the dough lowering process (S150) of lowering the obtained dough through a sieve to complete the dough.
호두 가공공정(S200)은,
물 100 중량부에 대하여 계피 10~15중량부를 투입한 상태에서 10~15분간 끓여 계피물을 우려내는 계피물 제조공정(S210);
우려진 계피물에 물 100중량부에 대하여 알갱이 형태의 생 호두를 30~40중량부를 투입하여 10~15분간 끓여 호두를 익히고, 건져내 찬물에 헹구어 탈수하는 호두 익힘공정(S220);
탈수된 익힌 호두를 1일간 건조하는 호두 건조공정(230); 및
건조된 호두를 250~300℃의 회전식 볶음 전용 기계에서 25~30분간 교반하여가면서 볶아내는 볶음 호두를 얻는 호두 볶음공정(S240)을 수행하여 됨을 특징으로 하는 호두과자 제조방법.
The method of claim 1,
Walnut processing process (S200),
A cinnamon product manufacturing process (S210) in which 10 to 15 parts by weight of cinnamon are added to 100 parts by weight of water and boiled for 10 to 15 minutes to brew cinnamon;
A walnut cooking process in which 30 to 40 parts by weight of raw walnuts in the form of grains are added to 100 parts by weight of water to boil for 10 to 15 minutes to cook the walnuts, and then remove and rinse in cold water to dehydrate (S220);
Walnut drying process 230 of drying the dehydrated cooked walnuts for 1 day; And
Walnut confectionery manufacturing method, characterized in that the walnut stir-fry process (S240) is performed to obtain a stir-fry walnut by stirring the dried walnuts in a rotary stir-frying machine at 250 to 300°C for 25 to 30 minutes.
굽기공정(S300)은,
호두과자 전체 100중량%에 대하여, 반죽 23~25중량%와, 48 브릭스의 앙금 66~68중량%와, 볶음 호두 8~10중량%를 이용하되,
직화 불로 호두과자 구이기의 몰드를 250℃의 온도까지 예열한 상태에서 양측 몰드에 각각 반죽을 12중량%씩 분할하여 주입한 상태에서, 일측의 반죽에는 앙금을 넣고 타측의 반죽에는 볶음 호두를 넣어 양측 몰드를 결합 및 250℃의 온도에서 3분간 구워냄을 특징으로 하는 호두과자 제조방법.
The method of claim 1,
The baking process (S300),
Based on the total 100% by weight of the walnut confectionery, the dough 23-25% by weight, the sediment of 48 brix 66-68% by weight, and the stir-fried walnut 8-10% by weight,
With the mold of the walnut confectionery roaster preheated to a temperature of 250°C over direct fire, the dough is divided and injected into each of 12% by weight in both molds.Sediment is added to the dough on one side, and stir-fried walnuts are added to the dough on the other side. Walnut confectionery manufacturing method, characterized in that the mold is bonded and baked at a temperature of 250°C for 3 minutes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020190026184A KR102170157B1 (en) | 2019-03-07 | 2019-03-07 | Manufacturing method of walnut confectionery |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020190026184A KR102170157B1 (en) | 2019-03-07 | 2019-03-07 | Manufacturing method of walnut confectionery |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| KR20200107288A true KR20200107288A (en) | 2020-09-16 |
| KR102170157B1 KR102170157B1 (en) | 2020-10-26 |
Family
ID=72670174
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1020190026184A KR102170157B1 (en) | 2019-03-07 | 2019-03-07 | Manufacturing method of walnut confectionery |
Country Status (1)
| Country | Link |
|---|---|
| KR (1) | KR102170157B1 (en) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR102624223B1 (en) | 2021-02-24 | 2024-01-19 | 최옥순 | Manufacturing method for walnut confectionery coated chocolate and cheese |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100803722B1 (en) | 2007-03-16 | 2008-02-15 | 주식회사 대신제과 | Method for manufacturing walnut cake having pear |
| KR20090085759A (en) * | 2008-02-05 | 2009-08-10 | 박춘우 | The product method of a walnut cake |
| KR101061070B1 (en) * | 2010-12-22 | 2011-08-31 | 최연심 | Manufacturing method of walnut confectionery |
| JP2011223899A (en) * | 2010-04-16 | 2011-11-10 | Adeka Corp | Flour paste |
-
2019
- 2019-03-07 KR KR1020190026184A patent/KR102170157B1/en active IP Right Grant
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100803722B1 (en) | 2007-03-16 | 2008-02-15 | 주식회사 대신제과 | Method for manufacturing walnut cake having pear |
| KR20090085759A (en) * | 2008-02-05 | 2009-08-10 | 박춘우 | The product method of a walnut cake |
| KR100913668B1 (en) | 2008-02-05 | 2009-08-25 | 박춘우 | The product method of a walnut cake |
| JP2011223899A (en) * | 2010-04-16 | 2011-11-10 | Adeka Corp | Flour paste |
| KR101061070B1 (en) * | 2010-12-22 | 2011-08-31 | 최연심 | Manufacturing method of walnut confectionery |
Non-Patent Citations (1)
| Title |
|---|
| 영양만점 아로니아 호두과자 체험, 네이버 블로그(2018.9.17), 인터넷(https://blog.naver.com/ggongji_7/221360933253) 1부.* * |
Also Published As
| Publication number | Publication date |
|---|---|
| KR102170157B1 (en) | 2020-10-26 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| KR101637914B1 (en) | Ginseng Mooncake And Manufacturing Method Thereof | |
| KR101909529B1 (en) | The method of apple bread | |
| CN112715611A (en) | Black sesame seed flowing core moon cake rich in coarse grain fiber | |
| KR20170126194A (en) | Manufacturing method of Bean Curd bread | |
| KR102170157B1 (en) | Manufacturing method of walnut confectionery | |
| KR100567571B1 (en) | Scorched rice snack and manufacturing method thereof | |
| KR101052351B1 (en) | Parched rice cake composition and manufacturing method thereof | |
| KR20170065056A (en) | Macaron crunch and manufacture mathod thereof | |
| KR101826185B1 (en) | anchovy gangjeong and its manufacturing method | |
| KR102162688B1 (en) | Method for producing meringue using embryo bud of rice and barley sprout | |
| JP2002084977A (en) | Sweet jelly, method for making the same, and confectionery made by using the same | |
| KR20160126620A (en) | Dough Method for Hot Dogs | |
| KR101759312B1 (en) | Manufacturing method for lentinus edodes powder, manufacturing method for nutrient-bar using lentinus edodes powder and nutrient-bar manufactured by the same | |
| KR101759250B1 (en) | Preparation of cut-up rice cake mingled with chicken breast and purple sweet potato | |
| KR102368189B1 (en) | Ssanghwa jeonbyeong and manufacturing method thereof | |
| KR101590300B1 (en) | Method of manufacturing a ginseng cracker | |
| KR20210038067A (en) | Method for Manufacturing 2 stages aging chestnut bread and chestnut bread manufactured by the same | |
| KR101321755B1 (en) | A chicken-cheese stick and It's method | |
| KR100881433B1 (en) | Bean curd cracker manufacturing methods | |
| KR101638589B1 (en) | Production method of scorched rice chocolate nutrition cereal | |
| US1189128A (en) | Manufacture of a food product. | |
| KR20150065195A (en) | Manufacturing method of snack added Bibimbab Ingredient | |
| KR102525913B1 (en) | Manufacturing method of madeleine with abaloen and madeleine manufactured by the method | |
| KR102517264B1 (en) | Choco Pie and its manufacturing method | |
| KR102591232B1 (en) | Fish shaped bread using hot spring water and manufacturing method of the same |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| E902 | Notification of reason for refusal | ||
| E701 | Decision to grant or registration of patent right | ||
| GRNT | Written decision to grant |