KR20220016341A - Manufacturing method of walnut cake comprising fagopyrum tataricum - Google Patents
Manufacturing method of walnut cake comprising fagopyrum tataricum Download PDFInfo
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- A21D13/00—Finished or partly finished bakery products
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- A—HUMAN NECESSITIES
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- A21D13/00—Finished or partly finished bakery products
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- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
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- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
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- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
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- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
- A23L19/105—Sweet potatoes
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- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
- A23L19/12—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops of potatoes
- A23L19/13—Mashed potato products
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- 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
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Abstract
Description
본 발명은 쓴메밀을 포함하는 호두과자를 제조하는 방법에 관한 것으로, 더욱 구체적으로는 호두과자의 반죽 재료에서 밀가루 대신 쓴메밀과 감자전분을 사용하고, 앙금의 종류를 팥 앙금, 옥수수 앙금, 문어 앙금, 땅콩 앙금, 고구마 앙금을 넣음으로써, 건강에 이롭고, 찰지고 부드러운 맛을 내는 호두과자를 제조하는 방법에 관한 것이다.The present invention relates to a method of manufacturing walnut confectionery containing bitter buckwheat, and more specifically, bitter buckwheat and potato starch instead of flour in the dough material for walnut confectionery, and the type of sediment is red bean paste, corn sediment, and octopus. It relates to a method of manufacturing a walnut snack that is beneficial to health and has a sticky and soft taste by adding sediment, peanut sediment, and sweet potato sediment.
일반적으로 호두과자는 호두의 겉껍질 모양을 한 틀에 밀가루와 달걀, 설탕을 섞은 반죽을 부은 후 호두살 조각과 앙금을 채운 후 반죽으로 덮어 구워낸 풀빵의 일종이다. 기본적으로 호두살은 천안에서 생산되는 호두를 사용하고 있으며, 전통적인 방법으로 만든 앙금은 껍질을 벗겨낸 팥을 가루 내어 졸여낸 백앙금을 사용하나, 팥의 껍질을 벗기지 않은 적앙금, 또는 강낭콩을 졸여 만든 앙금을 사용하는 경우도 있다. 호두살 조각은 보통 호두과자 겉에 살짝 보이도록 해서 굽는 것이 보통이며 다 구워낸 호두과자는 한지에 싸서 종이포장을 한다. In general, walnut confectionery is a type of full bread made by pouring a mixture of flour, egg, and sugar into a mold shaped like a walnut shell, filling it with pieces of walnut flesh and sediment, then covering it with dough and baking it. Basically, walnuts are made from walnuts produced in Cheonan, and white bean paste made by grinding the peeled red beans into a powder is used for the traditional method. In some cases, sediment is used. The pieces of walnut flesh are usually baked so that the outside of the walnuts are slightly visible, and the baked walnuts are wrapped in Korean paper and wrapped in paper.
종래의 호두과자는 상기와 같은 방법으로 제조되었으며, 별다른 변화를 가져오지 못해 대중의 인기를 크게 끌지 못하였다. 또한 호두과자의 반죽 재료로 밀가루를 주 재료로 사용하였기 때문에, 많은 양을 섭취하였을 경우 밀가루 내에 함유되어 있는 글루텐 단백질로 인하여 비만으로 이어질 수 있고, 당뇨병을 유발하는 원인일 될 수 있으며, 소화불량의 문제 또한 발생할 수 있다. Conventional walnut confectionery was manufactured in the same way as above, and it did not bring much change to the public's popularity. In addition, since wheat flour is used as the main ingredient for dough for walnut cookies, if a large amount is consumed, it may lead to obesity due to the gluten protein contained in wheat flour, which may cause diabetes, and may cause indigestion. Problems can also arise.
본 발명은 상기한 문제점을 감안하여 창안한 것으로서, 호두과자를 제조할 때 밀가루를 사용하지 않고, 밀가루 대신 단백질과 비타민, 필수아미노산이 풍부한 쓴메밀과 감자전분을 포함하는 반죽 재료를 사용함으로써 건강에 이로운 호두과자를 제조하고, 호두과자에 들어가는 앙금의 종류를 팥 앙금, 문어 앙금, 옥수수 앙금, 땅콩 앙금 또는 고구마 앙금에서 선택된 어느 하나를 사용하여 찰지고 부드러운 맛을 낼 수 있는 호두과자의 제조방법을 제공함에 있는 것이다.The present invention was devised in view of the above problems, and by using dough materials containing bitter buckwheat and potato starch rich in protein, vitamins, and essential amino acids instead of wheat flour instead of wheat flour when preparing walnut cookies, A method of manufacturing a walnut cookie that can produce beneficial walnut cakes and produce a sticky and soft taste by using any one selected from red bean paste, octopus sediment, corn sediment, peanut sediment, or sweet potato sediment as the type of sediment used in the walnut cookie. it is in providing.
상기 목적을 달성하기 위하여, 본 발명은 쓴메밀을 포함하는 호두과자의 제조방법에 있어서, 호두를 선별하여 1/4 내지 1/2(반태) 크기로 절단하여 호두를 준비하는 단계; 쓴메밀, 옥수수가루, 찹쌀, 흑미, 크림치즈, 감자전분, 도토리가루, 모시잎분말, 계란, 설탕, 소금 및 향료를 섞어 반죽 혼합하는 단계; 상기 반죽 혼합하는 단계를 거친 후 숙성시키는 단계; 팥 앙금, 문어 앙금, 옥수수 앙금, 땅콩 앙금 및 고구마 앙금에서 선택된 어느 하나인 앙금을 준비하는 단계; 호두과자기계를 준비하여 호두과자 틀 안을 식용유를 발라 안을 닦아주고, 틀을 미리 예열하여 가열하고, 상기 숙성시키는 단계를 거친 반죽과, 상기 호두를 준비하는 단계에서 준비된 호두와, 상기 앙금을 준비하는 단계에서 준비된 앙금을 호두과자기계에 넣고 호두과자를 제조하는 단계; 및 상기 호두과자를 제조한 후 포장하는 단계에 있어서, 2개씩 진공포장하는 단계;를 포함하는 것을 특징으로 한다.In order to achieve the above object, the present invention provides a method for preparing walnuts containing bitter buckwheat, comprising the steps of selecting walnuts and cutting them into 1/4 to 1/2 (half half) sizes to prepare walnuts; Bitter buckwheat, corn flour, glutinous rice, black rice, cream cheese, potato starch, acorn powder, ramie leaf powder, egg, sugar, salt and spices to mix the dough mixing step; A step of aging after the step of mixing the dough; Preparing a sediment which is any one selected from red bean paste, octopus sediment, corn sediment, peanut sediment, and sweet potato sediment; Prepare a walnut confectionery machine, grease the inside of the walnut confectionery frame with edible oil, wipe the inside, preheat and heat the frame, and prepare the dough that has undergone the aging step, the walnuts prepared in the step of preparing the walnuts, and the sediment Putting the sediment prepared in the step into a walnut confectionery machine to prepare walnut confectionery; And in the step of packaging after manufacturing the walnut cookies, vacuum packaging two each; characterized in that it comprises.
바람직하게, 상기 숙성시키는 단계에 있어서, -5~0℃의 온도 범위에서 24시간이상 숙성시킨다.Preferably, in the aging step, the aging is performed at a temperature range of -5 to 0° C. for 24 hours or more.
바람직하게, 상기 반죽 혼합하는 단계에 있어서, 쓴메밀 27.5~32.5 중량부, 옥수수가루 22.5~27.5 중량부, 찹쌀 12.5~17.5 중량부, 흑미 2.5~7.5 중량부, 크림치즈 7.5~12.5 중량부, 감자전분 4.5~9.5 중량부, 도토리가루 2.5~7.5 중량부, 모시잎분말 2~4 중량부의 비율로 혼합하여 반죽한다.Preferably, in the step of mixing the dough, bitter buckwheat 27.5-32.5 parts by weight, corn flour 22.5-27.5 parts by weight, glutinous rice 12.5-17.5 parts by weight, black rice 2.5-7.5 parts by weight, cream cheese 7.5-12.5 parts by weight, potato pancake Mix and knead in a ratio of 4.5 to 9.5 parts by weight of flour, 2.5 to 7.5 parts by weight of acorn powder, and 2 to 4 parts by weight of ramie leaf powder.
바람직하게, 상기 앙금을 준비하는 단계에 있어서, 상기 문어 앙금은, 문어를 잘게 썰어 마가린을 사용하여 쎈불에 볶아서 식힌 후 사용한다.Preferably, in the step of preparing the sediment, the octopus sediment is used after slicing the octopus finely and frying it in high heat using margarine to cool it.
바람직하게, 상기 옥수수 앙금은, 깐찰옥수수를 3시간 이상 물에 불려서 미리 쪄 놓은 팥을 넣고, 소금, 설탕을 첨가하여 압력밥솥으로 쪄내서 제조된 옥수수 앙금을 특징으로 한다.Preferably, the corn sediment is characterized in that the corn sediment is prepared by soaking dry corn in water for 3 hours or more, adding pre-steamed red beans, adding salt and sugar, and steaming it in a pressure cooker.
바람직하게, 상기 앙금을 준비하는 단계에 있어서, 상기 땅콩 앙금은, 볶은 땅콩을 사용하여 쎈불에 볶은 후, 다시 한번 추가로 약한 불에 볶아서 사용하는 것을 특징으로 한다.Preferably, in the step of preparing the sediment, the peanut sediment is roasted over high heat using roasted peanuts, and then further roasted over a low heat once again, characterized in that it is used.
본 발명에 따르면, 단백질과 비타민, 필수아미노산이 풍부하게 함유된 곡물인 쓴메밀을 사용하여 건강에 이로운 호두과자를 제조하고, 찹쌀, 크림치즈, 감자전분을 넣어 겉은 찰지면서 속은 부드러운 맛을 느낄 수 있는 효과가 있는 것이다. 또한 반죽 재료로 모시잎분말이 포함되기 때문에 쓴메밀을 포함하는 호두과자의 맛이 부드러움이 극대화되는 효과가 있다.According to the present invention, walnut cookies beneficial to health are prepared using bitter buckwheat, a grain rich in protein, vitamins, and essential amino acids, and glutinous rice, cream cheese, and potato starch are added so that the outside is sticky and the inside is soft. it can have an effect. Also, since ramie leaf powder is included as a dough material, the taste of walnut cookies containing bitter buckwheat is maximized.
도 1은 본 발명에 따른 호두과자 제조방법의 순서도이다.1 is a flowchart of a method for manufacturing walnut cookies according to the present invention.
이하 첨부된 도면을 참조하여 본 발명의 바람직한 실시예를 상세히 설명하기로 한다.Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings.
도 1은 본 발명에 따른 호두과자 제조방법의 순서도이다. 도 1에 도시된 바와 같이, 쓴메밀을 포함하는 호두과자 및 그 제조방법에 있어서, 호두를 선별하여 1/4 내지 1/2(반태) 크기로 절단하여 호두를 준비하는 단계; 쓴메밀, 옥수수가루, 찹쌀, 흑미, 크림치즈, 감자전분, 도토리가루, 모시잎분말, 계란, 설탕, 소금 및 향료를 섞어 반죽 혼합하는 단계; 상기 반죽 혼합하는 단계를 거친 후 숙성시키는 단계; 팥 앙금, 문어 앙금, 옥수수 앙금, 땅콩 앙금 및 고구마 앙금에서 선택된 어느 하나인 앙금을 준비하는 단계; 호두과자기계를 준비하여 호두과자 틀 안을 식용유를 발라 안을 닦아주고, 틀을 미리 예열하여 가열하고, 상기 숙성시키는단계를 거친 반죽과, 상기 호두를 준비하는 단계에서 준비된 호두와, 상기 앙금을 준비하는 단계에서 준비된 앙금을 호두과자기계에 넣고 호두과자를 제조하는 단계;및 상기 호두과자를 제조한 후 포장하는 단계에 있어서, 2개씩 진공포장하는 단계로 이루어진다.1 is a flowchart of a method for manufacturing walnut cookies according to the present invention. As shown in Figure 1, in the walnut confectionery containing bitter buckwheat and its manufacturing method, preparing walnuts by selecting and cutting walnuts into 1/4 to 1/2 (half half) size; Bitter buckwheat, corn flour, glutinous rice, black rice, cream cheese, potato starch, acorn powder, ramie leaf powder, eggs, sugar, salt and spices to mix the dough mixing step; A step of aging after the step of mixing the dough; Preparing a sediment selected from red bean sediment, octopus sediment, corn sediment, peanut sediment, and sweet potato sediment; Prepare a walnut confectionery machine, grease the inside of the walnut confectionery frame with edible oil, wipe the inside, preheat and heat the frame, and prepare the dough that has undergone the aging step, the walnuts prepared in the step of preparing the walnuts, and the sediment Putting the sediment prepared in the step into a walnut confectionery machine to produce walnut confectionery; and in the packaging step after manufacturing the walnut confectionery, it consists of vacuum packaging two at a time.
상기 숙성시키는 단계에 있어서, -5~0℃의 온도 범위에서 24시간이상 숙성시키는 것으로 이루어진다.In the aging step, it consists of aging for 24 hours or more in a temperature range of -5 to 0 ℃.
상기 반죽 혼합하는 단계에서, 각각의 재료의 비율은 하기와 같다.In the step of mixing the dough, the ratio of each material is as follows.
쓴메밀 27.5~32.5 중량부, 옥수수가루 22.5~27.5 중량부, 찹쌀 12.5~17.5 중량부, 흑미 2.5~7.5 중량부, 크림치즈 7.5~12.5 중량부, 감자전분 4.5~9.5 중량부, 도토리가루 2.5~7.5 중량부, 모시잎분말 2~4 중량부의 비율로 혼합하여 반죽한다. 상기 흑미를 첨가함으로써 쓴메밀을 포함하는 호두과자의 색이 진해지는 특징이 있다. 상기 모시잎분말은 쓴메밀을 포함하는 호두과자에 있어서 전체 재료를 중화시키는 기능이 있으므로, 쓴메밀을 포함하는 호두과자가 생산된 후 시식을 하면 부드러움이 극대화되는 효과가 있다.Bitter buckwheat 27.5-32.5 parts by weight, corn flour 22.5-27.5 parts by weight, glutinous rice 12.5-17.5 parts by weight, black rice 2.5-7.5 parts by weight, cream cheese 7.5-12.5 parts by weight, potato starch 4.5-9.5 parts by weight, acorn flour 2.5- Mix and knead in a ratio of 7.5 parts by weight and 2-4 parts by weight of ramie leaf powder. By adding the black rice, the color of the walnut confectionery containing bitter buckwheat is thickened. Since the ramie leaf powder has a function of neutralizing all the ingredients in the walnut confectionery containing bitter buckwheat, when the walnut confectionery containing bitter buckwheat is produced and then tasted, the softness is maximized.
상기 재료들을 특정의 배합비로 혼합함으로써, 밀가루 없이도 찰지고 부드러운 반죽을 형성할 수 있고, 건강에 유익한 호두과자를 생산할 수 있다.By mixing the above ingredients in a specific mixing ratio, it is possible to form a sticky and soft dough without flour, and to produce walnut confectionery beneficial to health.
상기 반죽 재료를 제조하여 20kg씩 포대에 나누어 담아둔다.Prepare the dough material and put it in a bag divided by 20kg each.
상기 앙금을 준비하는 단계에서, 상기 문어 앙금은, 먼저 문어를 잘게 썰어 마가린을 사용하여 쎈불에 볶아서 식힌 후 사용한다.In the step of preparing the sediment, the octopus sediment is first used after slicing the octopus into small pieces and frying it over high heat using margarine to cool it.
상기 앙금을 준비하는 단계에서, 상기 옥수수 앙금은, 깐찰옥수수를 3시간 이상 물에 불려서 미리 쪄 놓은 팥을 넣고, 소금, 설탕을 첨가하여 압력밥솥으로 쪄내서 사용한다.In the step of preparing the sediment, the corn sediment is used by soaking flaked corn in water for 3 hours or more, adding pre-steamed red beans, adding salt and sugar, and steaming it in a pressure cooker.
상기 앙금을 준비하는 단계에서, 상기 땅콩 앙금은, 볶은 땅콩을 사용하여 쎈불에 볶은 후, 다시 한번 추가로 약한 불에 한 번 더 볶아서 사용한다.In the step of preparing the sediment, the peanut sediment is roasted over high heat using roasted peanuts, and then further roasted once again on a low heat for use.
상기 호두과자를 제조한 후 포장하는 단계에서, 호두과자를 2개씩 진공으로 포장하므로 일주일이 지나도록 호두과자가 제조된 처음의 상태와 식감을 유지시킬 수 있고, 냉장고에 넣어 보관할 경우에는 10일이 지나도 상하지 않는 특징이 있다. 또한 호두과자를 2개씩 진공으로 포장하는 것은 호두과자의 식감을 오랫동안 느낄 수 있게 하고, 상품의 수명을 더욱 오래 보존하기 위함이다.In the step of packaging after manufacturing the walnut confectionery, since the walnut confectionery is vacuum packed two at a time, the original state and texture of the walnut confectionery can be maintained for a week, and 10 days when stored in a refrigerator It has a characteristic that does not go bad even after passing. In addition, vacuum packaging of two walnut cookies is to make it possible to feel the texture of the walnut cookies for a long time and to preserve the life of the product for a longer period of time.
실시예 1Example 1
호두를 선별하여 준비하고 각 호두를 1/4 내지 1/2(반태)의 크기로 절단한다. 반죽 재료를 만들기 위해 쓴메밀, 옥수수가루, 찹쌀, 흑미, 크림치즈, 감자전분, 도토리가루 및 모시잎분말을 준비한다. 전체 반죽 재료 100 중량부 대비 쓴메밀 30 중량부, 옥수수가루 25 중량부, 찹쌀 15 중량부, 흑미 5 중량부, 크림치즈 10 중량부, 감자전분 7 중량부, 도토리가루 5 중량부 및 모시잎분말 3 중량부의 비율로 혼합하고 균일하게 반죽하였다. 반죽된 반죽 재료를 20kg씩 포대에 각각 나누어 담고, -3℃에서 24시간 숙성을 거친 후 사용한다. Select and prepare walnuts, and cut each walnut into 1/4 to 1/2 (half half) size. Prepare bitter buckwheat, corn flour, glutinous rice, black rice, cream cheese, potato starch, acorn powder and ramie leaf powder to make the dough ingredients. Based on 100 parts by weight of all dough ingredients, 30 parts by weight of bitter buckwheat, 25 parts by weight of corn flour, 15 parts by weight of glutinous rice, 5 parts by weight of black rice, 10 parts by weight of cream cheese, 7 parts by weight of potato starch, 5 parts by weight of acorn powder and ramie leaf powder The mixture was mixed in a proportion of 3 parts by weight and kneaded uniformly. Divide the kneaded dough material into 20 kg each in a bag, and use it after aging at -3℃ for 24 hours.
숙성단계를 거친 반죽 재료 1포대(20kg)를 물에 풀고, 여기에 반죽 재료 100 중량부 대비 30 중량부의 비율로 계란을 넣고 혼합한 후 설탕, 소금, 소다 및 향료를 넣어준다.Dissolve 1 bag (20 kg) of dough material that has undergone the aging stage in water, add eggs in a ratio of 30 parts by weight to 100 parts by weight of dough material, mix, and then add sugar, salt, soda and spices.
호두과자기계를 준비하여 호두과자 틀 안을 식용유를 발라 안을 닦아준 후, 호두과자 틀을 미리 예열하기 위하여 가열한다. 호두과자 틀 안에 상기 반죽 재료를 넣고 절단한 호두와 팥 앙금을 넣어준 후 호두과자기계를 작동시켜 쓴메밀을 포함하는 호두과자를 제조한다.Prepare a walnut confectionery machine, grease the inside of the walnut confectionery frame with cooking oil and clean the inside, and then heat the walnut confectionery frame to preheat it. Put the above dough ingredients in a walnut cookie frame, put the cut walnuts and red bean paste, and then operate the walnut confectionery machine to manufacture walnut cookies containing bitter buckwheat.
실시예 2Example 2
호두를 선별하여 준비하고 각 호두를 1/4 내지 1/2(반태)의 크기로 절단한다. 반죽 재료를 만들기 위해 쓴메밀, 옥수수가루, 찹쌀, 흑미, 크림치즈, 감자전분, 도토리가루 및 모시잎분말을 준비한다. 전체 반죽 재료 100 중량부 대비 쓴메밀 30 중량부, 옥수수가루 25 중량부, 찹쌀 15 중량부, 흑미 5 중량부, 크림치즈 10 중량부, 감자전분 7 중량부, 도토리가루 5 중량부 및 모시잎분말 3 중량부의 비율로 혼합하고 균일하게 반죽하였다. 반죽된 반죽 재료를 20kg씩 포대에 각각 나누어 담고, -3℃에서 24시간 숙성을 거친 후 사용한다. Select and prepare walnuts, and cut each walnut into 1/4 to 1/2 (half half) size. Prepare bitter buckwheat, corn flour, glutinous rice, black rice, cream cheese, potato starch, acorn powder and ramie leaf powder to make the dough ingredients. Based on 100 parts by weight of all dough ingredients, 30 parts by weight of bitter buckwheat, 25 parts by weight of corn flour, 15 parts by weight of glutinous rice, 5 parts by weight of black rice, 10 parts by weight of cream cheese, 7 parts by weight of potato starch, 5 parts by weight of acorn powder and ramie leaf powder The mixture was mixed in a proportion of 3 parts by weight and kneaded uniformly. Divide the kneaded dough material into 20 kg each in a bag, and use it after aging at -3℃ for 24 hours.
숙성단계를 거친 반죽 재료 1포대(20kg)를 물에 풀고, 여기에 반죽 재료 100 중량부 대비 30 중량부의 비율로 계란을 넣고 혼합한 후 설탕, 소금, 소다 및 향료를 넣어준다.Dissolve 1 bag (20 kg) of dough material that has undergone the aging stage in water, add eggs in a ratio of 30 parts by weight to 100 parts by weight of dough material, mix, and then add sugar, salt, soda and spices.
문어를 준비하여 잘게 썰고 마가린을 사용하여 가장 쎈불에 볶아준 후에 식혀서 사용한다.Prepare the octopus, cut it into small pieces, and fry it on the highest heat using margarine, then cool it before use.
호두과자기계를 준비하여 호두과자 틀 안을 식용유를 발라 안을 닦아준 후, 호두과자 틀을 미리 예열하기 위하여 가열한다. 호두과자 틀 안에 상기 반죽 재료를 넣고 절단한 호두와 문어 앙금을 넣어준 후 호두과자기계를 작동시켜 쓴메밀을 포함하는 호두과자를 제조한다.Prepare a walnut confectionery machine, grease the inside of the walnut confectionery frame with cooking oil and clean the inside, and then heat the walnut confectionery frame to preheat it. After putting the dough material in the walnut confectionery frame and putting the cut walnuts and octopus sediment, the walnut confectionery machine is operated to manufacture walnut confectionery containing bitter buckwheat.
실시예 3Example 3
호두를 선별하여 준비하고 각 호두를 1/4 내지 1/2(반태)의 크기로 절단한다. 반죽 재료를 만들기 위해 쓴메밀, 옥수수가루, 찹쌀, 흑미, 크림치즈, 감자전분, 도토리가루 및 모시잎분말을 준비한다. 전체 반죽 재료 100 중량부 대비 쓴메밀 30 중량부, 옥수수가루 25 중량부, 찹쌀 15 중량부, 흑미 5 중량부, 크림치즈 10 중량부, 감자전분 7 중량부, 도토리가루 5 중량부 및 모시잎분말 3 중량부의 비율로 혼합하고 균일하게 반죽하였다. 반죽된 반죽 재료를 20kg씩 포대에 각각 나누어 담고, -3℃에서 24시간 숙성을 거친 후 사용한다. Select and prepare walnuts, and cut each walnut into 1/4 to 1/2 (half half) size. Prepare bitter buckwheat, corn flour, glutinous rice, black rice, cream cheese, potato starch, acorn powder and ramie leaf powder to make the dough ingredients. Based on 100 parts by weight of the total dough material, 30 parts by weight of bitter buckwheat, 25 parts by weight of corn flour, 15 parts by weight of glutinous rice, 5 parts by weight of black rice, 10 parts by weight of cream cheese, 7 parts by weight of potato starch, 5 parts by weight of acorn powder and ramie leaf powder It was mixed in a ratio of 3 parts by weight and kneaded uniformly. Divide the kneaded dough material into 20 kg each in a bag, and use it after aging at -3℃ for 24 hours.
숙성단계를 거친 반죽 재료 1포대(20kg)를 물에 풀고, 여기에 반죽 재료 100 중량부 대비 30 중량부의 비율로 계란을 넣고 혼합하고 설탕, 소금, 소다 및 향료를 넣어준다.Dissolve 1 bag (20 kg) of dough material that has undergone the aging step in water, add eggs in a ratio of 30 parts by weight to 100 parts by weight of dough material, mix, and add sugar, salt, soda and spices.
옥수수 앙금을 제조하기 위하여, 깐찰옥수수를 3시간 이상 물에 불리고 여기에 쪄 놓은 팥을 넣고 소금 및 설탕을 첨가하여 압력밥솥으로 30분 이상 찐다.In order to make corn sediment, soaked cornstarch in water for at least 3 hours, add steamed red beans, add salt and sugar, and steam for at least 30 minutes in a pressure cooker.
호두과자기계를 준비하여 호두과자 틀 안을 식용유를 발라 안을 닦아준 후, 호두과자 틀을 미리 예열하기 위하여 가열한다. 호두과자 틀 안에 상기 반죽 재료를 넣고 절단한 호두와 옥수수 앙금을 넣어준 후 호두과자기계를 작동시켜 쓴메밀을 포함하는 호두과자를 제조한다.Prepare a walnut confectionery machine, grease the inside of the walnut confectionery frame with cooking oil and clean the inside, and then heat the walnut confectionery frame to preheat it. After putting the dough material into the walnut confectionery frame and putting the cut walnuts and corn sediment, the walnut confectionery machine is operated to manufacture walnut confectionery containing bitter buckwheat.
실시예 4Example 4
호두를 선별하여 준비하고 각 호두를 1/4 내지 1/2(반태)의 크기로 절단한다. 반죽 재료를 만들기 위해 쓴메밀, 옥수수가루, 찹쌀, 흑미, 크림치즈, 감자전분, 도토리가루 및 모시잎분말을 준비한다. 전체 반죽 재료 100 중량부 대비 쓴메밀 30 중량부, 옥수수가루 25 중량부, 찹쌀 15 중량부, 흑미 5 중량부, 크림치즈 10 중량부, 감자전분 7 중량부, 도토리가루 5 중량부 및 모시잎분말 3 중량부의 비율로 혼합하고 균일하게 반죽하였다. 반죽된 반죽 재료를 20kg씩 포대에 각각 나누어 담고, -3℃에서 24시간 숙성을 거친 후 사용한다. Select and prepare walnuts, and cut each walnut into 1/4 to 1/2 (half half) size. Prepare bitter buckwheat, corn flour, glutinous rice, black rice, cream cheese, potato starch, acorn powder and ramie leaf powder to make the dough ingredients. Based on 100 parts by weight of all dough ingredients, 30 parts by weight of bitter buckwheat, 25 parts by weight of corn flour, 15 parts by weight of glutinous rice, 5 parts by weight of black rice, 10 parts by weight of cream cheese, 7 parts by weight of potato starch, 5 parts by weight of acorn powder and ramie leaf powder The mixture was mixed in a proportion of 3 parts by weight and kneaded uniformly. Divide the kneaded dough material into 20 kg each in a bag, and use it after aging at -3℃ for 24 hours.
숙성단계를 거친 반죽 재료 1포대(20kg)를 준비하여 물에 풀고, 여기에 반죽 재료 100 중량부 대비 30 중량부의 비율로 계란을 넣고 혼합한 후 설탕, 소금, 소다 및 향료를 넣어준다.Prepare 1 bag (20 kg) of dough material that has undergone the aging stage, dissolve it in water, add eggs in a ratio of 30 parts by weight to 100 parts by weight of dough material, mix, and then add sugar, salt, soda and spices.
땅콩 앙금을 제조하기 위하여, 볶은 땅콩을 마가린을 사용하여 쎈불로 다시 한번 추가로 약한 불에 한 번 더 볶아서 사용한다.To prepare peanut sediment, use margarine to stir-fry the roasted peanuts once again over low heat with high heat.
호두과자기계를 준비하여 호두과자 틀 안을 식용유를 발라 안을 닦아준 후, 호두과자 틀을 미리 예열하기 위하여 가열한다. 호두과자 틀 안에 상기 반죽 재료를 넣고 절단한 호두와 땅콩 앙금을 넣어준 후 호두과자기계를 작동시켜 쓴메밀을 포함하는 호두과자를 제조한다.Prepare a walnut confectionery machine, grease the inside of the walnut confectionery frame with cooking oil and clean the inside, and then heat the walnut confectionery frame to preheat it. After putting the dough ingredients in the walnut confectionery frame and putting the cut walnuts and peanut sediment, the walnut confectionery machine is operated to manufacture walnut confectionery containing bitter buckwheat.
실시예 5Example 5
호두를 선별하여 준비하고 각 호두를 1/4 내지 1/2(반태)의 크기로 절단한다. 반죽 재료를 만들기 위해 쓴메밀, 옥수수가루, 찹쌀, 흑미, 크림치즈, 감자전분, 도토리가루 및 모시잎분말을 준비한다. 전체 반죽 재료 100 중량부 대비 쓴메밀 30 중량부, 옥수수가루 25 중량부, 찹쌀 15 중량부, 흑미 5 중량부, 크림치즈 10 중량부, 감자전분 7 중량부, 도토리가루 5 중량부 및 모시잎분말 3 중량부의 비율로 혼합하고 균일하게 반죽하였다. 반죽된 반죽 재료를 20kg씩 포대에 각각 나누어 담고, -3℃에서 24시간 숙성을 거친 후 사용한다. Select and prepare walnuts, and cut each walnut into 1/4 to 1/2 (half half) size. Prepare bitter buckwheat, corn flour, glutinous rice, black rice, cream cheese, potato starch, acorn powder and ramie leaf powder to make the dough ingredients. Based on 100 parts by weight of the total dough material, 30 parts by weight of bitter buckwheat, 25 parts by weight of corn flour, 15 parts by weight of glutinous rice, 5 parts by weight of black rice, 10 parts by weight of cream cheese, 7 parts by weight of potato starch, 5 parts by weight of acorn powder and ramie leaf powder The mixture was mixed in a proportion of 3 parts by weight and kneaded uniformly. Divide the kneaded dough material into 20 kg each in a bag, and use it after aging at -3℃ for 24 hours.
숙성단계를 거친 반죽 재료 1포대(20kg)를 준비하여 물에 풀고, 여기에 반죽 재료 100 중량부 대비 30 중량부의 비율로 계란을 넣고 혼합한 후 설탕, 소금, 소다 및 향료를 넣어준다.Prepare 1 bag (20 kg) of dough material that has undergone the aging stage, dissolve it in water, add eggs in a ratio of 30 parts by weight to 100 parts by weight of dough material, mix, and then add sugar, salt, soda and spices.
호두과자기계를 준비하여 호두과자 틀 안을 식용유를 발라 안을 닦아준 후, 호두과자 틀을 미리 예열하기 위하여 가열한다. 호두과자 틀 안에 상기 반죽 재료를 넣고 절단한 호두와 고구마 앙금을 넣어준 후 호두과자기계를 작동시켜 쓴메밀을 포함하는 호두과자를 제조한다.Prepare a walnut confectionery machine, grease the inside of the walnut confectionery frame with cooking oil and clean the inside, and then heat the walnut confectionery frame to preheat it. Put the above dough ingredients in a walnut confectionery frame, put cut walnuts and sweet potato sediment, and then operate a walnut confectionery machine to manufacture walnut confectionery containing bitter buckwheat.
시험예test example
상기 실시예 1에서 제조한 반죽 재료의 비율을 다양하게 변경하면서, 제조된 반죽의 점성, 탄력성 등을 평가하였다. 재료의 양은 중량부 비율로 나타낸다.While variously changing the ratio of the dough material prepared in Example 1, the viscosity, elasticity, etc. of the prepared dough were evaluated. The amount of material is expressed in parts by weight.
점성viscosity
◎: 호두과자를 만들 수 있을 정도로 충분한 점성이 있음◎: Has enough viscosity to make walnut cookies
○: 호두과자를 만들 수 있을 정도로 어느 정도 점성이 있음○: Has some viscosity enough to make walnut cookies
△: 점성이 있으나, 호두과자를 만들 수 없음△: Viscous, but unable to make walnut cookies
×: 점성이 거의 없음×: almost no viscosity
탄력성 resilience
◎: 반죽을 양손으로 잡고 양쪽으로 늘렸을 때, 30cm 이상 늘어남◎: When holding the dough with both hands and stretching it on both sides, it stretches by more than 30cm
○: 반죽을 양손으로 잡고 양쪽으로 늘렸을 때, 20cm 정도 늘어남○: When holding the dough with both hands and stretching it on both sides, it stretches by 20cm
△: 반죽을 양손으로 잡고 양쪽으로 늘렸을 때, 10cm 정도 늘어남△: When you hold the dough with both hands and stretch it on both sides, it stretches about 10cm
×: 탄력성이 거의 없음×: little elasticity
표 1에 나타난 바와 같이, 특히 옥수수가루 및 감자전분이 많거나 적은 비교예 1 및 2의 반죽은, 점성 또는 탄력성이 부족하여 호두과자를 제조하기에는 부적합했다.As shown in Table 1, in particular, the doughs of Comparative Examples 1 and 2 containing more or less corn flour and potato starch were not suitable for preparing walnut cookies due to lack of viscosity or elasticity.
Claims (6)
호두를 선별하여 1/4 내지 1/2(반태) 크기로 절단하여 호두를 준비하는 단계;
쓴메밀, 옥수수가루, 찹쌀, 흑미, 크림치즈, 감자전분, 도토리가루, 모시잎분말, 계란, 설탕, 소금 및 향료를 섞어 반죽 혼합하는 단계;
상기 반죽 혼합하는 단계를 거친 후 숙성시키는 단계;
팥 앙금, 문어 앙금, 옥수수 앙금, 땅콩 앙금 및 고구마 앙금에서 선택된 어느 하나인 앙금을 준비하는 단계;
호두과자기계를 준비하여 호두과자 틀 안을 식용유를 발라 안을 닦아주고, 틀을 미리 예열하여 가열하고, 상기 숙성시키는 단계를 거친 반죽과, 상기 호두를 준비하는 단계에서 준비된 호두와, 상기 앙금을 준비하는 단계에서 준비된 앙금을 호두과자기계에 넣고 호두과자를 제조하는 단계; 및
상기 호두과자를 제조한 후 포장하는 단계에 있어서, 2개씩 진공포장하는 단계;를 포함하는 것을 특징으로 하는 쓴메밀을 포함하는 호두과자의 제조방법.In the manufacturing method of walnut confectionery containing bitter buckwheat,
Preparing walnuts by selecting a walnut and cutting it into 1/4 to 1/2 (half half) size;
Bitter buckwheat, corn flour, glutinous rice, black rice, cream cheese, potato starch, acorn powder, ramie leaf powder, egg, sugar, salt and spices to mix the dough mixing step;
A step of aging after the step of mixing the dough;
Preparing a sediment which is any one selected from red bean paste, octopus sediment, corn sediment, peanut sediment, and sweet potato sediment;
Prepare a walnut confectionery machine, grease the inside of the walnut confectionery frame with edible oil, wipe the inside, preheat and heat the frame, and prepare the dough that has undergone the aging step, the walnuts prepared in the step of preparing the walnuts, and the sediment Putting the sediment prepared in the step into a walnut confectionery machine to prepare walnut confectionery; and
In the step of packaging after manufacturing the walnut confectionery, vacuum packaging two each; a method of manufacturing walnut confectionery containing bitter buckwheat, comprising:
-5~0℃의 온도 범위에서 24시간이상 숙성시키는 것을 특징으로 하는 쓴메밀을 포함하는 호두과자의 제조방법.In the aging step of claim 1,
A method of manufacturing walnut confectionery containing bitter buckwheat, characterized in that it is aged for at least 24 hours in a temperature range of -5 to 0 ℃.
상기 쓴메밀 27.5~32.5 중량부, 옥수수가루 22.5~27.5 중량부, 찹쌀 12.5~17.5 중량부, 흑미 2.5~7.5 중량부, 크림치즈 7.5~12.5 중량부, 감자전분 4.5~9.5 중량부, 도토리가루 2.5~7.5 중량부, 모시잎분말 2~4 중량부 비율로 혼합하여 반죽하는 것을 특징으로 하는 쓴메밀을 포함하는 호두과자의 제조방법.The step of mixing and kneading the sediment of claim 1 and the bitter buckwheat,
The bitter buckwheat 27.5-32.5 parts by weight, corn flour 22.5-27.5 parts by weight, glutinous rice 12.5-17.5 parts by weight, black rice 2.5-7.5 parts by weight, cream cheese 7.5-12.5 parts by weight, potato starch 4.5-9.5 parts by weight, acorn flour 2.5 A method of manufacturing walnut cookies containing bitter buckwheat, characterized in that the mixture is kneaded in a ratio of ~7.5 parts by weight and 2-4 parts by weight of ramie leaf powder.
상기 문어 앙금은, 문어를 잘게 썰어 마가린을 사용하여 쎈불에 볶아서 식힌 후 사용하는 것을 특징으로 하는 쓴메밀을 포함하는 호두과자의 제조방법.In the step of preparing the sediment of claim 1,
The octopus sediment is a method of manufacturing walnut cookies containing bitter buckwheat, characterized in that the octopus is cut into small pieces, roasted on high heat using margarine, and then cooled and then used.
상기 옥수수 앙금은, 깐찰옥수수를 3시간 이상 물에 불려서 미리 쪄 놓은 팥을 넣고, 소금 및 설탕을 첨가하여 압력밥솥으로 쪄내서 제조된 옥수수 앙금을 특징으로 하는 쓴메밀을 포함하는 호두과자의 제조방법.In the step of preparing the sediment of claim 1,
The corn sediment is a method of manufacturing walnut confectionery comprising bitter buckwheat, characterized in that the corn sediment is prepared by soaking dry corn in water for at least 3 hours, adding pre-steamed red beans, adding salt and sugar and steaming it in a pressure cooker. .
상기 땅콩 앙금은, 볶은 땅콩을 사용하여 쎈불에 볶은 후, 다시 한번 추가로 약한 불에 볶아서 사용하는 것을 특징으로 하는 쓴메밀을 포함하는 호두과자의 제조방법.In the step of preparing the sediment of claim 1,
The peanut sediment is, after roasting on high heat using roasted peanuts, a method of manufacturing walnut cookies containing bitter buckwheat, characterized in that the roasted peanuts are additionally roasted on a low fire once again.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| KR102383523B1 (en) * | 2021-06-14 | 2022-04-11 | 농업회사법인 밭 주식회사 | Method of making corn custard bread |
| CN114711271A (en) * | 2022-03-18 | 2022-07-08 | 云南楚雄东宝生物资源开发有限公司 | Walnut buckwheat cake and preparation process thereof |
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| KR101061070B1 (en) | 2010-12-22 | 2011-08-31 | 최연심 | Manufacturing method of walnut confectionery |
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| KR102383523B1 (en) * | 2021-06-14 | 2022-04-11 | 농업회사법인 밭 주식회사 | Method of making corn custard bread |
| CN114711271A (en) * | 2022-03-18 | 2022-07-08 | 云南楚雄东宝生物资源开发有限公司 | Walnut buckwheat cake and preparation process thereof |
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