KR20240071713A - Manufacturing method of walnut cookies coated with castella powder - Google Patents
Manufacturing method of walnut cookies coated with castella powder Download PDFInfo
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- A21D13/00—Finished or partly finished bakery products
- A21D13/20—Partially or completely coated products
- A21D13/24—Partially or completely coated products coated after baking
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- A21D13/00—Finished or partly finished bakery products
- A21D13/04—Products made from materials other than rye or wheat flour
- A21D13/047—Products made from materials other than rye or wheat flour from cereals other than rye or wheat, e.g. rice
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- A21D13/00—Finished or partly finished bakery products
- A21D13/80—Pastry not otherwise provided for elsewhere, e.g. cakes, biscuits or cookies
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; PREPARATION THEREOF
- A23C13/00—Cream; Cream preparations; Making thereof
- A23C13/12—Cream preparations
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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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
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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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/198—Dry unshaped finely divided cereal products, not provided for in groups A23L7/117 - A23L7/196 and A23L29/00, e.g. meal, flour, powder, dried cereal creams or extracts
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
- A23V2200/332—Promoters of weight control and weight loss
- A23V2200/3322—Low carb - reduced carbohydrate content
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/24—Non-sugar sweeteners
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- Molecular Biology (AREA)
- Confectionery (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
Description
본 발명은 카스텔라 분말이 도포된 호두과자의 제조방법에 관한 것으로, 더욱 상세하게는 냉장이나 냉동보관을 통해 시원하게 섭취할 수 있으며, 휘핑크림과 카스텔라 분말이 도포되어 수분감이 유지되고 우수한 식감과 기호도를 나타낼 뿐만 아니라 쌀가루와 천연감미료가 사용되어 소화가 잘되면서도 당함량이 낮아 취식자의 건강을 증진시키는 효과를 나타낸다.The present invention relates to a method of manufacturing walnut snacks coated with castella powder. More specifically, it can be consumed coolly through refrigerated or frozen storage, and whipped cream and castella powder are applied to maintain moisture and provide excellent texture and preference. Not only that, but rice flour and natural sweeteners are used, making it easy to digest and low in sugar, which has the effect of improving the health of eaters.
호두과자는 천안지역의 특산물로서, 남녀노소를 가리지 않고 일반인 대다수에게 알려져 있으며, 특히 여행객들에게는 해당지역을 지나는 경우, 대개 한 번씩 생각할 정도로 많은 사랑을 받는 간식거리다.Walnut snacks are a specialty of the Cheonan region and are known to the majority of people regardless of age or gender. In particular, it is a snack so loved by travelers that they usually think about it at least once when passing through the region.
특히, 호두에는 오메가 3라는 불포화지방산이 함유되어 있는데, 오메가 3는 혈관 벽을 보호하고 심장박동을 조절하는 등의 기능으로 심장질환을 예방한다고 알려져 있으나, 체내에서 생성되지 않으므로 반드시 음식 등을 통해 섭취해야 한다.In particular, walnuts contain an unsaturated fatty acid called omega 3. Omega 3 is known to prevent heart disease by protecting blood vessel walls and regulating heart rate. However, since it is not produced in the body, it must be consumed through food. Should be.
또한, 호두에 함유되어 있는 레시틴 역시 기억력 증진에 도움을 주는 효과가 있어 수험생들이 필수로 섭취해야 하는 음식으로 호두가 각광받고 있으며, 이러한 호두가 함유된 호두과자도 건강식품으로 인지되어 그 소비량이 점차적으로 증가하고 있다.In addition, the lecithin contained in walnuts is also effective in improving memory, so walnuts are gaining attention as a food that test takers must consume. Walnut snacks containing these walnuts are also recognized as a health food, and their consumption is gradually increasing. is increasing.
호두과자는 일반적으로, 껍질을 벗긴 호두의 속살을 잘게 쪼개거나 갈아서, 이를 밀가루와 섞은 다음, 호두 알모양으로 둥글게 구워 만든 빵으로써, 보통 호두과자의 내부에 단팥 앙금 등을 첨가하여 맛을 내는것이 일반적이다.Walnut snacks are generally bread made by finely splitting or grinding the flesh of peeled walnuts, mixing it with flour, and then baking it into a round walnut shape. Sweet red bean paste, etc. are usually added to the inside of the walnut snack to flavor it. It's common.
근래에는 소비자들이 음식물의 섭취를 통한 건강 증진 등에 관심이 높아지면서, 전통적인 기호식품이라 하더라도 인체에 유익한 영양소가 풍부한 기능성 식품을 선호하는 경향이 증가하고 있다.In recent years, as consumers have become more interested in improving their health through food intake, there is an increasing tendency to prefer functional foods rich in nutrients beneficial to the human body, even if they are traditional favorite foods.
그러나, 종래의 제조되고 있는 호두과자는 소비자들에게 인기있는 제품이기는 하나, 풍부한 영양소와 다양한 맛을 원하는 소비자들의 기대에 미치지 못하며, 특히 호두과자의 반죽으로 밀가루가 다량 사용되며, 호두과자의 반죽이나 팥앙금을 제조하는 과정에서 지나치게 많인 설탕이 사용되어 다량을 섭취하게 되면 글루텐 성분으로 인한 소화기능 장애를 유발하거나 비만을 유발하여 취식자의 건강에 악영향을 미칠 가능성을 내포하는 문제점이 있었다.However, although conventionally manufactured walnut cookies are popular products with consumers, they do not meet the expectations of consumers who want rich nutrients and diverse tastes. In particular, a large amount of flour is used in the dough for walnut cookies, and the dough for walnut cookies In the process of manufacturing red bean paste, too much sugar was used, which had the potential to adversely affect the health of the eater by causing digestive dysfunction or obesity due to the gluten component if consumed in large quantities.
또한, 종래에 호두과자는 적게는 10개에서 많게는 50개에 이르기까지 다량으로 포장되어 판매되는데, 구입 즉시 모두 취식하지 않고 냉장고나 실온에서 일정기간 동안 보관한 후 취식할 경우, 반죽이 경화되어 식감이 급격하게 저하되는 문제점이 있었다.Additionally, conventionally, walnut snacks are sold packaged in quantities ranging from as few as 10 to as many as 50. If you do not eat them all immediately upon purchase, but store them in the refrigerator or at room temperature for a certain period of time before eating them, the dough hardens and the texture deteriorates. There was a problem with this rapid decline.
상기의 문제점을 해소하기 위해 종래에는 호두과자를 전자레인지 등으로 가열하여 섭취하고 있으나, 보관이나 가열하는 과정에서 호두과자에 함유된 수분이 지나치게 증발되어 호두과자 본연의 부드럽고 촉촉한 식감이 유지되지 못하는 문제점이 있었다.In order to solve the above problems, walnut snacks have been consumed by heating them in a microwave oven, etc., but the moisture contained in the walnut snacks evaporates excessively during the storage or heating process, so the original soft and moist texture of the walnut snacks cannot be maintained. There was this.
본 발명의 목적은 냉장이나 냉동보관을 통해 시원하게 섭취할 수 있으며, 휘핑크림과 카스텔라 분말이 도포되어 수분감이 유지되고 우수한 식감과 기호도를 나타낼 뿐만 아니라 쌀가루와 천연감미료가 사용되어 소화가 잘되면서도 당함량이 낮아 취식자의 건강을 증진시키는 효과를 나타내는 카스텔라 분말이 도포된 호두과자의 제조방법을 제공하는 것이다.The purpose of the present invention is that it can be consumed coolly through refrigerated or frozen storage, and whipped cream and castella powder are applied to maintain moisture and provide excellent texture and preference, and rice flour and natural sweetener are used to make it easy to digest and low in sugar content. It provides a method of manufacturing walnut snacks coated with castella powder, which has the effect of improving the health of eaters.
본 발명의 목적은 호두과자 반죽을 형틀에 주입한 후에 호두 및 팥앙금을 개재하고 가열하여 호두과자를 제조하는 호두과자제조단계, 쌀가루, 천연감미료, 우유, 계란 및 식물성 오일을 혼합하고 가열 및 분쇄하여 카스텔라 분말을 제조하는 카스텔라분말제조단계, 상기 호두과자제조단계를 통해 제조된 호두과자의 표면에 휘핑크림을 도포하는 휘핑크림도포단계 및 상기 휘핑크림도포단계를 통해 휘핑크림이 도포된 호두과자의 표면에 상기 카스텔라분말제조단계를 통해 제조된 카스텔라 분말을 도포하는 카스텔라도포단계로 이루어지는 것을 특징으로 하는 카스텔라 분말이 도포된 호두과자의 제조방법을 제공함에 의해 달성된다.The object of the present invention is to manufacture walnut cookies by pouring walnut cookie dough into a mold and heating it with walnuts and red bean paste, mixing rice flour, natural sweetener, milk, eggs, and vegetable oil, heating, and grinding. A castella powder manufacturing step of manufacturing castella powder, a whipped cream application step of applying whipped cream to the surface of the walnut confectionery manufactured through the walnut confectionery manufacturing step, and the surface of the walnut confectionery to which whipped cream is applied through the whipping cream application step. This is achieved by providing a method for manufacturing walnut cookies coated with castella powder, which includes a castella coating step of applying castella powder produced through the castella powder manufacturing step.
본 발명의 바람직한 특징에 따르면, 상기 호두과자 반죽은 쌀가루가 함유되는 것으로 한다.According to a preferred feature of the present invention, the walnut cookie dough contains rice flour.
본 발명의 더 바람직한 특징에 따르면, 상기 호두과자 반죽은 정제수 100 중량부, 쌀가루 50 내지 100 중량부, 천연감미료 10 내지 60 중량부, 유미분 2 내지 50 중량부, 콩가루 0.5 내지 50 중량부, 계란 분말 0.5 내지 20 중량부 및 트랜스글루타미나아제 0.3 내지 2.5 중량부로 이루어지는 것으로 한다.According to a more preferred feature of the present invention, the walnut cookie dough includes 100 parts by weight of purified water, 50 to 100 parts by weight of rice flour, 10 to 60 parts by weight of natural sweetener, 2 to 50 parts by weight of milk powder, 0.5 to 50 parts by weight of soybean flour, and eggs. It should consist of 0.5 to 20 parts by weight of powder and 0.3 to 2.5 parts by weight of transglutaminase.
본 발명의 더욱 바람직한 특징에 따르면, 상기 팥앙금은 팥 100 중량부, 원당 60 내지 80 중량부, 소금 1 내지 2 중량부 및 계피 4 내지 6 중량부를 혼합하여 이루어지는 것으로 한다.According to a more preferred feature of the present invention, the red bean paste is made by mixing 100 parts by weight of red beans, 60 to 80 parts by weight of raw sugar, 1 to 2 parts by weight of salt, and 4 to 6 parts by weight of cinnamon.
본 발명의 더욱 더 바람직한 특징에 따르면, 상기 카스텔라분말제조단계는 쌀가루 100 중량부, 천연감미료 60 내지 80 중량부, 우유 20 내지 40 중량부, 계란 10 내지 30 중량부 및 식물성 오일 20 내지 30 중량부를 혼합하여 이루어지는 것으로 한다.According to an even more preferred feature of the present invention, the castella powder manufacturing step includes 100 parts by weight of rice flour, 60 to 80 parts by weight of natural sweetener, 20 to 40 parts by weight of milk, 10 to 30 parts by weight of eggs, and 20 to 30 parts by weight of vegetable oil. It is done by mixing.
본 발명의 더욱 더 바람직한 특징에 따르면, 상기 천연감미료는 꿀 100 중량부에 프락토올리고당, 자일로스, 결정과당, 포도당, 스테비아, 자일리톨, 에리스리톨 및 알루로스로 이루어진 그룹에서 선택된 하나 이상을 100 내지 150 중량부 혼합하여 이루어지는 것으로 한다.According to an even more preferred feature of the present invention, the natural sweetener is 100 to 150 parts by weight of one or more selected from the group consisting of fructooligosaccharide, xylose, crystalline fructose, glucose, stevia, xylitol, erythritol and allulose per 100 parts by weight of honey. It is made by mixing parts by weight.
본 발명의 더욱 더 바람직한 특징에 따르면, 상기 휘핑크림도포단계는 상기 호두과자제조단계를 통해 제조된 호두과자 100 중량부의 표면에 휘핑크림 20 내지 40 중량부를 도포하여 이루어지는 것으로 한다.According to an even more preferred feature of the present invention, the whipping cream application step is performed by applying 20 to 40 parts by weight of whipped cream on the surface of 100 parts by weight of the walnut confectionery manufactured through the walnut confectionery manufacturing step.
본 발명의 더욱 더 바람직한 특징에 따르면, 상기 카스텔라도포단계는 상기 휘핑크림도포단계를 통해 휘핑크림이 도포된 호두과자 100 중량부의 표면에 상기 카스텔라분말제조단계를 통해 제조된 카스텔라 분말 10 내지 20 중량부를 도포하여 이루어지는 것으로 한다.According to an even more preferred feature of the present invention, in the castella coating step, 10 to 20 parts by weight of the castella powder prepared through the castella powder manufacturing step is applied to the surface of 100 parts by weight of the walnut cookie to which the whipped cream has been applied through the whipping cream application step. This is done by applying it.
본 발명에 따른 카스텔라 분말이 도포된 호두과자의 제조방법은 냉장이나 냉동보관을 통해 시원하게 섭취할 수 있으며, 휘핑크림과 카스텔라 분말이 도포되어 수분감이 유지되고 우수한 식감과 기호도를 나타낼 뿐만 아니라 쌀가루와 천연감미료가 사용되어 소화가 잘되면서도 당함량이 낮아 취식자의 건강을 증진시키는 효과를 나타내는 호두과자를 제공하는 탁월한 효과를 나타낸다.The method of manufacturing walnut cookies coated with castella powder according to the present invention can be consumed coolly through refrigerated or frozen storage. Whipped cream and castella powder are applied to maintain moisture and provide excellent texture and preference, as well as rice flour and natural The use of sweeteners provides excellent walnut snacks that are easily digestible and have a low sugar content, which improves the health of eaters.
도 1은 본 발명에 따른 카스텔라 분말이 도포된 호두과자의 제조방법을 나타낸 순서도이다.
도 2는 본 발명의 실시예 1을 통해 제조된 카스텔라 분말이 도포된 호두과자의 외관을 촬영하여 나타낸 사진이다.Figure 1 is a flow chart showing a method of manufacturing walnut cookies coated with castella powder according to the present invention.
Figure 2 is a photograph showing the appearance of a walnut snack coated with castella powder prepared through Example 1 of the present invention.
이하에는, 본 발명의 바람직한 실시예와 각 성분의 물성을 상세하게 설명하되, 이는 본 발명이 속하는 기술분야에서 통상의 지식을 가진 자가 발명을 용이하게 실시할 수 있을 정도로 상세하게 설명하기 위한 것이지, 이로 인해 본 발명의 기술적인 사상 및 범주가 한정되는 것을 의미하지는 않는다.Below, preferred embodiments of the present invention and the physical properties of each component are described in detail, but the purpose is to provide a detailed description so that a person skilled in the art can easily carry out the invention. This does not mean that the technical idea and scope of the present invention are limited.
본 발명은 카스텔라 분말이 도포된 호두과자의 제조방법에 관한 것으로, 더욱 상세하게는 호두과자 반죽을 형틀에 주입한 후에 호두 및 팥앙금을 개재하고 가열하여 호두과자를 제조하는 호두과자제조단계(S101), 쌀가루, 천연감미료, 우유, 계란 및 식물성 오일을 혼합하고 가열 및 분쇄하여 카스텔라 분말을 제조하는 카스텔라분말제조단계(S101-1), 상기 호두과자제조단계(S101)를 통해 제조된 호두과자의 표면에 휘핑크림을 도포하는 휘핑크림도포단계(S103) 및 상기 휘핑크림도포단계(S103)를 통해 휘핑크림이 도포된 호두과자의 표면에 상기 카스텔라분말제조단계(S101-1)를 통해 제조된 카스텔라 분말을 도포하는 카스텔라도포단계(S105)로 이루어진다.The present invention relates to a method for manufacturing walnut cookies coated with castella powder, and more specifically, to the walnut cookie manufacturing step (S101) of injecting walnut cookie dough into a mold and then heating it with walnuts and red bean paste to produce walnut cookies. , the castella powder manufacturing step (S101-1) of mixing rice flour, natural sweetener, milk, eggs and vegetable oil, heating and grinding to produce castella powder, and the surface of the walnut confectionery manufactured through the walnut confectionery manufacturing step (S101). The whipped cream application step (S103) of applying whipped cream to the surface of the walnut cookie to which the whipped cream was applied through the whipped cream application step (S103), and the castella powder manufactured through the castella powder manufacturing step (S101-1). It consists of a castella coating step (S105) of applying.
상기 호두과자제조단계(S101)는 호두과자 반죽을 형틀에 주입한 후에 호두 및 팥앙금을 개재하고 가열하여 호두과자를 제조하는 단계다.The walnut cookie manufacturing step (S101) is a step of manufacturing walnut cookies by pouring walnut cookie dough into a mold and heating it with walnuts and red bean paste.
상기 호두과자 반죽은 쌀가루가 함유되는 것이 바람직하며, 정제수 100 중량부, 쌀가루 50 내지 100 중량부, 천연감미료 10 내지 60 중량부, 유미분 2 내지 50 중량부, 콩가루 0.5 내지 50 중량부, 계란 분말 0.5 내지 20 중량부 및 트랜스글루타미나아제 0.3 내지 2.5 중량부를 혼합하여 이루어지는 것이 바람직하다.The walnut cookie dough preferably contains rice flour, 100 parts by weight of purified water, 50 to 100 parts by weight of rice flour, 10 to 60 parts by weight of natural sweetener, 2 to 50 parts by weight of milk powder, 0.5 to 50 parts by weight of soybean powder, and egg powder. It is preferable to mix 0.5 to 20 parts by weight and 0.3 to 2.5 parts by weight of transglutaminase.
상기의 성분으로 이루어지는 반죽은 밀가루가 함유되지 않아 글루텐으로 인한 소화장애를 유발하지 않을 뿐만 아니라, 천연감미료가 사용되어 당함량이 낮은 호두과자를 제공할 수 있다.The dough made of the above ingredients does not contain wheat flour, so not only does it not cause digestive problems due to gluten, but it also uses natural sweeteners to provide walnut snacks with low sugar content.
이때, 상기 천연감미료는 10 내지 60 중량부가 함유되며, 꿀 100 중량부에 프락토올리고당, 자일로스, 결정과당, 포도당, 스테비아, 자일리톨, 에리스리톨 및 알루로스로 이루어진 그룹에서 선택된 하나 이상을 100 내지 150 중량부 혼합하여 이루어지는 것이 바람직한데, 본 발명을 통해 제조되는 호두과자에 단맛을 부여하면서도 당함량이 낮아 취식자의 비만을 억제하여 건강을 증진시키는 역할을 한다.At this time, the natural sweetener contains 10 to 60 parts by weight, and 100 parts by weight of honey contains 100 to 150 parts by weight of at least one selected from the group consisting of fructooligosaccharide, xylose, crystalline fructose, glucose, stevia, xylitol, erythritol and allulose. It is preferably made by mixing parts by weight. It imparts sweetness to the walnut snack prepared through the present invention, but has a low sugar content, which plays a role in suppressing obesity in eaters and improving health.
상기 천연감미료의 함량이 10 중량부 미만이면 상기의 효과가 미미하며, 상기 천연감미료의 함량이 60 중량부를 초과하게 되면 상기의 효과는 크게 향상되지 않으면서 호두과자의 단맛이 지나치게 증가하여 기호도가 저하될 수 있다.If the content of the natural sweetener is less than 10 parts by weight, the effect is minimal, and if the content of the natural sweetener exceeds 60 parts by weight, the effect is not significantly improved, but the sweetness of the walnut snack increases excessively, lowering the preference. It can be.
또한, 상기 유미분은 2 내지 50 중량부가 함유되는데, 식물성 유지, 전분당을 주성분으로 하는 제과, 제빵 등에 사용되는 제품으로, 트랜스글루타미나아제가 단백질을 만나서 나선형 구조 즉 그물망 구조를 나타내도록 하는 역할을 하는데, 쌀에는 글루텐과 같은 그물망 구조를 형성하는 성분이 함유되지 않아 유미분을 첨가하여 아밀로오스와 아밀로펙틴을 형성시켜 밀가루를 사용하여 제조된 호두과자와 유사한 식감을 나타낼 수 있도록 하는 역할을 한다.In addition, the milk powder contains 2 to 50 parts by weight, and is a product used in confectionery and bakery products mainly containing vegetable oil and starch sugar, and serves the role of transglutaminase meeting proteins to form a helical structure, that is, a network structure. Since rice does not contain ingredients that form a network structure such as gluten, it plays a role in forming amylose and amylopectin by adding chylomicrons to provide a texture similar to walnut snacks made using wheat flour.
상기 유미분의 함량이 2 중량부 미만이면 트랜스글루타미나아제의 활성이 지나치게 낮아지게 되며, 상기 유미분의 함량이 50 중량부를 초과하게 되면 과다한 유당으로 인해 호두과자를 굽는 과정에서 반죽이 탄화될 가능성이 있다.If the content of the lactose powder is less than 2 parts by weight, the activity of transglutaminase is excessively low, and if the content of the lactose powder exceeds 50 parts by weight, the dough may be carbonized during baking walnut cookies due to excessive lactose. There is a possibility.
또한, 상기 트랜스글루타미나아제는 0.3 내지 2.5 중량부가 함유되며, 밀가루(박력분)에 비해서 경도가 낮은 쌀가루 반죽의 경도를 높이고 박력분에 비해 노화의 정도가 빠른 쌀가루의 내노화성 개선하는 역할을 한다.In addition, the transglutaminase is contained in an amount of 0.3 to 2.5 parts by weight, and serves to increase the hardness of rice flour dough, which has lower hardness compared to wheat flour (soft flour), and to improve the aging resistance of rice flour, which ages faster than soft flour.
상기 트랜스글루타미나아제의 함량이 0.3 중량부 미만이면 호두과자 반죽의 경도가 낮아 박력분으로 제조된 호두과자에 비해 식감이 저하되며, 상기 트랜스글루타미나아제의 함량이 2.5 중량부를 초과하게 되면 상기의 효과는 크게 향상되지 않으면서 제조되는 호두과자의 경도가 지나치게 증가하여 식감이 저하될 수 있다. If the content of the transglutaminase is less than 0.3 parts by weight, the hardness of the walnut cookie dough is low and the texture is reduced compared to walnut cookies made with cake flour, and if the content of the transglutaminase exceeds 2.5 parts by weight, the hardness of the walnut cookie dough is low. While the effect is not significantly improved, the hardness of the manufactured walnut snack may increase excessively and the texture may deteriorate.
또한, 상기 팥앙금은 팥 100 중량부, 원당 60 내지 80 중량부, 소금 1 내지 2 중량부 및 계피 4 내지 6 중량부를 혼합하여 이루어지는데, 상기의 성분으로 이루어지는 팥앙금은 호두과자의 향미를 개선할 뿐만 아니라, 원당이 함유되어 당함량이 낮기 때문에 취식자의 건강을 증진시키는 역할을 한다.In addition, the red bean paste is made by mixing 100 parts by weight of red beans, 60 to 80 parts by weight of raw sugar, 1 to 2 parts by weight of salt, and 4 to 6 parts by weight of cinnamon. The red bean paste made of the above ingredients not only improves the flavor of walnut snacks. In addition, because it contains raw sugar and has a low sugar content, it plays a role in improving the health of eaters.
또한, 상기 팥에는 사포닌이 다량함유되어 있어, 취식자의 혈관 내 콜레스테롤 수치를 낮춰 혈액의 흐름을 원활하게 할 뿐만 아니라, 혈관에 중성지방이 축적되는 억을 억제하여 각종 심혈관질환 개선 및 예방효과를 나타내며, 피로회복, 부종개선, 다이어트 및 변비개선 등의 효과를 나타낸다.In addition, the red beans contain a large amount of saponin, which not only lowers the cholesterol level in the blood vessels of the drinker and facilitates blood flow, but also suppresses the accumulation of neutral fat in the blood vessels, thereby improving and preventing various cardiovascular diseases. , it shows effects such as fatigue recovery, swelling improvement, diet, and constipation improvement.
또한, 상기 계피는 통 계피를 사용하는 것이 바람직한데, 상기 통 계피는 호두과자의 향미를 향상시킴과 동시에 산화방지제의 역할을 할 뿐만 아니라, 취식자의 염증완화, 소화불량 개선, 면역력 개선, 피부트러블 완화, 비만예방, 위장건강, 심혈관 질환 개선, 당뇨 개선 및 여성성 질환의 개선효과를 부여하는 역할을 한다.In addition, it is preferable to use whole cinnamon as the cinnamon, which not only improves the flavor of walnut cookies and acts as an antioxidant, but also relieves inflammation in eaters, improves indigestion, improves immunity, and reduces skin troubles. It plays a role in providing relief, obesity prevention, gastrointestinal health, improvement of cardiovascular disease, improvement of diabetes, and improvement of female diseases.
상기 팥앙금은 상기 반죽 100 중량부 대비 100 내지 150 중량부가 함유되는 것이 바람직한데, 상기 팥앙금의 함량이 100 중량부 미만이면 호두과자의 맛과 풍미가 저하되며, 상기 팥앙금의 함량이 150 중량부를 초과하게 되면 호두과자의 단맛이 지나치게 증가하여 소비자의 기호도와 팥빵의 성형성이 저하되며 제조비용을 지나치게 증가시키게 된다.The red bean paste is preferably contained in an amount of 100 to 150 parts by weight based on 100 parts by weight of the dough. If the content of the red bean paste is less than 100 parts by weight, the taste and flavor of the walnut snack is reduced, and if the content of the red bean paste exceeds 150 parts by weight. If this happens, the sweetness of the walnut snack increases excessively, lowering consumer preference and the formability of the red bean bread, and excessively increasing manufacturing costs.
상기 카스텔라분말제조단계(S101-1)는 쌀가루, 천연감미료, 우유, 계란 및 식물성 오일을 혼합하고 가열 및 분쇄하여 카스텔라 분말을 제조하는 단계로, 쌀가루 100 중량부, 천연감미료 60 내지 80 중량부, 우유 20 내지 40 중량부, 계란 10 내지 30 중량부 및 식물성 오일 20 내지 30 중량부를 혼합하고 오븐과 같은 가열장치에 투입하고 155 내지 165℃의 온도에서 25 내지 35분 동안 가열하여 카스텔라를 제조한 후에, 제조된 카스텔라를 분쇄하는 과정을 통해 제조되며, 더욱 바람직하게는 계란의 흰자와 노른자를 분리해 흰자로는 머랭을 제조하고, 제조된 머랭에 노른자에 투입하여 교반한 후에 쌀가루, 설탕, 천연감미료, 우유 및 식물성 오일을 넣고 교반하는 과정으로 이루어진다.The castella powder manufacturing step (S101-1) is a step of producing castella powder by mixing rice flour, natural sweetener, milk, eggs, and vegetable oil, heating, and grinding, including 100 parts by weight of rice flour, 60 to 80 parts by weight of natural sweetener, 20 to 40 parts by weight of milk, 10 to 30 parts by weight of eggs, and 20 to 30 parts by weight of vegetable oil are mixed, placed in a heating device such as an oven, and heated at a temperature of 155 to 165 ° C. for 25 to 35 minutes to prepare castella. It is manufactured through the process of crushing the manufactured castella. More preferably, the egg whites and yolks are separated, the whites are used to make meringue, and the yolks are added to the prepared meringue and stirred, followed by rice powder, sugar, and natural sweetener. , milk and vegetable oil are added and stirred.
상기의 과정을 통해 제조되는 카스텔라는 밀가루 대신 쌀가루가 사용되어 소화가 잘될 뿐만 아니라, 천연감미료가 사용되어 본 발명을 통해 제조되는 호두과자에 단맛을 부여하면서도 당함량이 낮아 취식자의 비만을 억제하여 건강을 증진시킬 뿐만 아니라, 호두과자의 식감과 외관품질을 개선하는 역할을 한다.The castella produced through the above process is not only easy to digest because rice flour is used instead of wheat flour, but natural sweeteners are used to give sweetness to the walnut snacks manufactured through the present invention, and the low sugar content prevents obesity in eaters, making them healthier. It not only improves the texture and appearance quality of walnut snacks.
상기 천연감미료의 함량이 60 중량부 미만이면 상기의 효과가 미미하며, 상기 천연감미료의 함량이 80 중량부를 초과하게 되면 상기의 효과는 크게 향상되지 않으면서 제조디는 카스텔라의 식감이 저하되며 단맛이 지나치게 증가하기 때문에 바람직하지 못하다. 이때, 상기 천연감미료의 성분은 상기 호두과자 반죽에 사용된 것과 동일한 성분이 사용되므로, 이에 대한 설명은 생략하기로 한다.If the content of the natural sweetener is less than 60 parts by weight, the above effect is minimal, and if the content of the natural sweetener exceeds 80 parts by weight, the above effect is not significantly improved, but the texture of the prepared castella deteriorates and the sweetness decreases. This is undesirable because it increases excessively. At this time, since the ingredients of the natural sweetener are the same as those used in the walnut cookie dough, the description thereof will be omitted.
또한, 상기 식물성 오일로는 콩기름, 올리브오일, 포도씨유 및 현미유 등이 사용될 수 있다.Additionally, soybean oil, olive oil, grape seed oil, and brown rice oil may be used as the vegetable oil.
상기 휘핑크림도포단계(S103)는 상기 호두과자제조단계(S101)를 통해 제조된 호두과자의 표면에 휘핑크림을 도포하는 단계로, 상기 호두과자제조단계(S101)를 통해 제조된 호두과자 100 중량부의 표면에 휘핑크림 20 내지 40 중량부를 도포하여 이루어지는 것이 바람직하다.The whipped cream application step (S103) is a step of applying whipped cream to the surface of the walnut confectionery manufactured through the walnut confectionery manufacturing step (S101), and 100 weight of the walnut confectionery manufactured through the walnut confectionery manufacturing step (S101) It is preferable to apply 20 to 40 parts by weight of whipped cream on the surface of the unit.
상기 휘핑크림은 동물성 크림을 전동휘핑기로 휘핑하여 굳기가 향상된 상태의 물성을 나타내는 상태로 적용되는 것이 바람직한데, 상기와 같은 과정을 통해 제조된 휘핑크림이 도포되면 호두과자의 맛이 향상될 뿐만 아니라, 호두과자를 상온, 냉장 및 냉동 보관하는 과정에서 수분이 유지되어 쫄깃하고, 부드러운 식감이 유지될 수 있는데, 상기 휘핑크림의 도포량이 20 중량부 미만이면 상기의 효과가 미미하며, 상기 휘핑크림의 도포량이 40 중량부를 초과하게 되면 상기의 효과는 크게 향상되지 않으면서 호두과자의 단맛이 지나치게 증가하며 식감과 기호도가 저하될 뿐만 아니라, 상기 카스텔라도포단계(S105)를 통해 카스텔라 분말이 도포된 호두과자의 외형이 쉽게 변형되어 상품성이 낮아질 수 있기 때문에 바람직하지 못하다.The whipped cream is preferably applied in a state that shows physical properties of improved hardness by whipping animal cream with an electric whipper. When the whipped cream prepared through the above process is applied, the taste of the walnut snack is not only improved. , In the process of storing walnut cookies at room temperature, refrigeration, and freezing, moisture is maintained, so that a chewy and soft texture can be maintained. If the amount of whipped cream applied is less than 20 parts by weight, the above effect is minimal, and the whipped cream If the application amount exceeds 40 parts by weight, the above effect is not significantly improved, the sweetness of the walnut snack increases excessively, the texture and preference deteriorate, and the walnut snack to which castella powder is applied through the castella coating step (S105) This is undesirable because its appearance can be easily deformed and its marketability may be lowered.
상기 카스텔라도포단계(S105)는 상기 휘핑크림도포단계(S103)를 통해 휘핑크림이 도포된 호두과자의 표면에 상기 카스텔라분말제조단계(S101-1)를 통해 제조된 카스텔라 분말을 도포하는 단계로, 상기 휘핑크림도포단계(S103)를 통해 휘핑크림이 도포된 호두과자 100 중량부의 표면에 상기 카스텔라분말제조단계(S101-1)를 통해 제조된 카스텔라 분말 10 내지 20 중량부를 도포하여 이루어진다.The castella coating step (S105) is a step of applying castella powder prepared through the castella powder manufacturing step (S101-1) to the surface of the walnut cookie to which whipped cream has been applied through the whipped cream application step (S103), It is achieved by applying 10 to 20 parts by weight of castella powder prepared through the castella powder manufacturing step (S101-1) on the surface of 100 parts by weight of walnut snacks to which whipped cream has been applied through the whipped cream application step (S103).
상기와 같이 상기 카스텔라분말제조단계(S101-1)를 통해 제조된 카스텔라 분말이 도포되면, 소화가 잘될 뿐마 아니라, 볼케이크와 같은 식감 및 외관품질을 나타내어 상품성이 향상된 호두과자를 제공할 수 있다.When the castella powder manufactured through the castella powder manufacturing step (S101-1) is applied as described above, walnut snacks that are not only easily digestible but also have a ball cake-like texture and appearance quality with improved marketability can be provided.
상기 카스텔라 분말의 도포량이 10 중량부 미만이면 상기의 효과가 미미하며, 상기 카스텔라 분말의 도포량이 20 중량부를 초과하게 되면 상기의 효과는 크게 향상되지 않으면서 카스텔라 분말이 상기 휘핑크림에 견고하게 도포되지 못하고 쉽게 이탈하여 지나친 가루발생으로 인한 기호도 저하를 유발할 수 있기 때문에 바람직하지 못하다.If the application amount of the castella powder is less than 10 parts by weight, the above effect is minimal, and if the application amount of the castella powder exceeds 20 parts by weight, the effect is not significantly improved and the castella powder is not firmly applied to the whipped cream. This is undesirable because it can easily come off and cause a decrease in palatability due to excessive powder generation.
이하에서는, 본 발명에 따른 카스텔라 분말이 도포된 호두과자의 제조방법 및 그 제조방법으로 제조된 호두과자의 물성을 실시예를 들어 설명하기로 한다.Hereinafter, the method for producing walnut cookies coated with castella powder according to the present invention and the physical properties of the walnut cookies produced by the method will be described using examples.
<제조예 1> 호두과자 반죽의 제조<Production Example 1> Preparation of walnut cookie dough
정제수 100 중량부, 쌀가루 75 중량부, 천연감미료(꿀 100 중량부에 프락토올리고당 125 중량부를 혼합) 35 중량부, 유미분 25 중량부, 콩가루 25 중량부, 계란 분말 10 중량부 및 트랜스글루타미나아제 1.5 중량부를 혼합하여 호두과자 반죽을 제조하였다.100 parts by weight of purified water, 75 parts by weight of rice flour, 35 parts by weight of natural sweetener (125 parts by weight of fructooligosaccharide mixed with 100 parts by weight of honey), 25 parts by weight of milk powder, 25 parts by weight of soybean flour, 10 parts by weight of egg powder, and transglutami. Walnut cookie dough was prepared by mixing 1.5 parts by weight of Naase.
<제조예 2> 팥앙금의 제조<Preparation Example 2> Preparation of red bean paste
팥 100 중량부, 원당 70 중량부, 소금 1.5 중량부 및 계피 5 중량부를 혼합하여 팥앙금을 제조하였다.Red bean paste was prepared by mixing 100 parts by weight of red beans, 70 parts by weight of raw sugar, 1.5 parts by weight of salt, and 5 parts by weight of cinnamon.
<제조예 3> 호두과자의 제조<Production Example 3> Production of walnut cookies
상기 제조예 1을 통해 제조된 호두과자 반죽 100 중량부를 형틀에 주입한 후에 호두 20 중량부 및 상기 제조예 2를 통해 제조된 팥앙금 125 중량부를 개재하고 150℃의 온도로 5분 동안 가열하여 호두과자를 제조하였다.After pouring 100 parts by weight of the walnut cookie dough prepared through Preparation Example 1 into a mold, 20 parts by weight of walnuts and 125 parts by weight of the red bean paste prepared through Preparation Example 2 were heated at a temperature of 150° C. for 5 minutes to form walnut cookies. was manufactured.
<제조예 4> 카스텔라 분말의 제조<Preparation Example 4> Preparation of castella powder
쌀가루 100 중량부, 천연감미료(꿀 100 중량부에 프락토올리고당 125 중량부를 혼합) 70 중량부, 우유 30 중량부, 계란 20 중량부 및 식물성 오일(올리브 오일) 25 중량부를 혼합하여 반죽을 제조하고, 제조된 반죽을 오븐에 투입하고 160℃의 온도에서 30분 동안 가열하여 카스텔라를 제조한 후에, 제조된 카스텔라를 분쇄하여 카스텔라 분말을 제조하였다.Prepare the dough by mixing 100 parts by weight of rice flour, 70 parts by weight of natural sweetener (125 parts by weight of fructooligosaccharide mixed with 100 parts by weight of honey), 30 parts by weight of milk, 20 parts by weight of eggs, and 25 parts by weight of vegetable oil (olive oil). , the prepared dough was placed in an oven and heated at a temperature of 160°C for 30 minutes to prepare castella, and then the prepared castella was pulverized to prepare castella powder.
<실시예 1><Example 1>
상기 제조예 3을 통해 제조된 호두과자 100 중량부에 휘핑크림 30 중량부를 도포하고, 휘핑크림이 도포된 호두과자 100 중량부의 표면에 상기 제조예 4를 통해 제조된 카스텔라 분말 15 중량부를 도포하여 카스텔라 분말이 도포된 호두과자를 제조하였다.30 parts by weight of whipped cream was applied to 100 parts by weight of the walnut cookie prepared through Preparation Example 3, and 15 parts by weight of castella powder prepared through Preparation Example 4 was applied to the surface of 100 parts by weight of the walnut cookie coated with whipped cream to form castella. Walnut cookies coated with powder were manufactured.
<실시예 2><Example 2>
상기 실시예 1과 동일하게 진행하되, 휘핑크림 20 중량부를 도포하고 카스텔라 분말 10 중량부를 도포하여 카스텔라 분말이 도포된 호두과자를 제조하였다.The same procedure as in Example 1 was carried out, but 20 parts by weight of whipped cream was applied and 10 parts by weight of castella powder was applied to prepare walnut cookies coated with castella powder.
<실시예 3><Example 3>
상기 실시예 1과 동일하게 진행하되, 휘핑크림 40 중량부를 도포하고 카스텔라 분말 20 중량부를 도포하여 카스텔라 분말이 도포된 호두과자를 제조하였다.The same procedure as in Example 1 was carried out, but 40 parts by weight of whipped cream was applied and 20 parts by weight of castella powder were applied to prepare walnut cookies coated with castella powder.
<비교예 1><Comparative Example 1>
정제수 100 중량부, 밀가루(박력분) 75 중량부, 설탕 35 중량부, 계란 10 중량부를 혼합하여 호두과자 반죽을 제조하고, 제조된 호두과자 반북 100 중량부를 형틀에 주입한 후에 호두 20 중량부 및 팥앙금(팥 100 중량부, 설탕 70 중량부 및 소금 1.5 중량부가 혼합) 125 중량부를 개재하고 150℃의 온도로 5분 동안 가열하여 호두과자를 제조하였다.Walnut cookie dough was prepared by mixing 100 parts by weight of purified water, 75 parts by weight of wheat flour, 35 parts by weight of sugar, and 10 parts by weight of eggs, and 100 parts by weight of the prepared walnut cookie was injected into the mold, followed by 20 parts by weight of walnuts and red bean paste. Walnut cookies were prepared by mixing 125 parts by weight of red beans (100 parts by weight of red beans, 70 parts by weight of sugar, and 1.5 parts by weight of salt) and heating at a temperature of 150°C for 5 minutes.
<비교예 2><Comparative Example 2>
상기 실시예 1과 동일하게 진행하되, 휘핑크림 5 중량부를 도포하고 카스텔라 분말 5 중량부를 도포하여 카스텔라 분말이 도포된 호두과자를 제조하였다.The same procedure as in Example 1 was carried out, but 5 parts by weight of whipped cream was applied and 5 parts by weight of castella powder were applied to prepare walnut cookies coated with castella powder.
<비교예 3><Comparative Example 3>
상기 실시예 1과 동일하게 진행하되, 휘핑크림 80 중량부를 도포하고 카스텔라 분말 40 중량부를 도포하여 카스텔라 분말이 도포된 호두과자를 제조하였다.In the same manner as in Example 1, 80 parts by weight of whipped cream was applied and 40 parts by weight of castella powder was applied to prepare walnut cookies coated with castella powder.
상기 실시예 1을 통해 제조된 호두과자의 외관을 촬영하여 아래 도 2에 나타내었다. 아래 도 2에 나타낸 것처럼, 본 발명의 실시예 1을 통해 제조된 호두과자는 카스텔라 분말이 고르게 도포되어 우수한 외관품질을 나타내는 것을 알 수 있다.The appearance of the walnut snack prepared in Example 1 was photographed and shown in Figure 2 below. As shown in Figure 2 below, it can be seen that the walnut confectionery manufactured through Example 1 of the present invention has excellent appearance quality due to the castella powder being evenly applied.
또한, 상기 실시예 1 내지 3 및 비교예 1 내지 3을 통해 제조된 호두과자의 맛, 향, 식감 및 전체적인 기호도를 측정하여 아래 표 1에 나타내었다.In addition, the taste, aroma, texture, and overall preference of the walnut snacks prepared through Examples 1 to 3 and Comparative Examples 1 to 3 were measured and shown in Table 1 below.
{단, 호두과자의 맛, 향, 식감 및 전체적인 기호도는 피시험자 50명을 대상으로 하여 5점 척도법으로 조사한 후에 평균값으로 나타내는 방법을 이용하였다.{However, the taste, aroma, texture, and overall preference of walnut snacks were surveyed using a 5-point scale method among 50 test subjects, and then expressed as the average value.
5점:매우 우수, 4점:우수, 3점:보통, 2점:나쁨, 1점:매우 나쁨}5 points: very good, 4 points: excellent, 3 points: average, 2 points: bad, 1 point: very bad}
<표 1><Table 1>
상기 표 1에 나타낸 것처럼, 본 발명의 실시예 1 내지 3을 통해 제조된 호두과자는 맛, 향, 식감 및 전체적인 기호도가 우수한 것을 알 수 있다.As shown in Table 1, it can be seen that the walnut snacks prepared through Examples 1 to 3 of the present invention are excellent in taste, aroma, texture, and overall preference.
또한, 본 발명의 실시예 1 및 비교예 1을 통해 제조된 호두과자의 소화성을 측정하여 아래 표 1에 나타내었다.In addition, the digestibility of walnut snacks prepared through Example 1 and Comparative Example 1 of the present invention was measured and shown in Table 1 below.
{단, 호두과자의 소화성은 글루텐 불내증이 있는 피시험자 20명을 대상으로 하되, 공복 상태에서 제조된 호두과자 10알을 각각 섭취하도록 하고 30분 후에 소화불량 및 복부팽만감을 측정하는 방법을 이용하였다.{However, the digestibility of walnut cookies was tested on 20 test subjects with gluten intolerance, and a method was used to measure indigestion and abdominal bloating by having each person consume 10 walnut cookies prepared in an empty stomach and measure indigestion and abdominal bloating 30 minutes later. .
◎:매우 느낌, ○:느낌, ×:느낌 없음}◎: very feeling, ○: feeling, ×: no feeling}
<표 2><Table 2>
상기 표 2에 나타낸 것처럼, 본 발명의 실시예 1을 통해 제조된 호두과자는 쌀가루가 사용되어 우수한 소화성을 나타내는 반면, 비교예 1은 밀가루(박력분)가 사용되어 소화성이 낮은 것을 알 수 있다.As shown in Table 2, the walnut snack prepared in Example 1 of the present invention uses rice flour and exhibits excellent digestibility, while Comparative Example 1 uses wheat flour (soft flour) and thus has low digestibility.
따라서, 본 발명에 따른 카스텔라 분말이 도포된 호두과자의 제조방법은 냉장이나 냉동보관을 통해 시원하게 섭취할 수 있으며, 휘핑크림과 카스텔라 분말이 도포되어 수분감이 유지되고 우수한 식감과 기호도를 나타낼 뿐만 아니라 쌀가루와 천연감미료가 사용되어 소화가 잘되면서도 당함량이 낮아 취식자의 건강을 증진시킨다.Therefore, the method of manufacturing walnut snacks coated with castella powder according to the present invention can be consumed coolly through refrigerated or frozen storage, and the whipped cream and castella powder are applied to maintain moisture and provide excellent texture and preference, as well as rice flour. and natural sweeteners are used to improve the health of eaters while being easy to digest and low in sugar content.
S101 ; 호두과자제조단계, S101-1 ; 카스텔라분말제조단계
S103 ; 휘핑크림도포단계
S105 ; 카스텔라도포단계S101 ; Walnut cookie manufacturing stage, S101-1; Castella powder manufacturing steps
S103 ; Whipped cream application step
S105 ; Castellado packaging stage
Claims (8)
쌀가루, 천연감미료, 우유, 계란 및 식물성 오일을 혼합하고 가열 및 분쇄하여 카스텔라 분말을 제조하는 카스텔라분말제조단계;
상기 호두과자제조단계를 통해 제조된 호두과자의 표면에 휘핑크림을 도포하는 휘핑크림도포단계; 및
상기 휘핑크림도포단계를 통해 휘핑크림이 도포된 호두과자의 표면에 상기 카스텔라분말제조단계를 통해 제조된 카스텔라 분말을 도포하는 카스텔라도포단계;로 이루어지는 것을 특징으로 하는 카스텔라 분말이 도포된 호두과자의 제조방법.
A walnut cookie manufacturing step of manufacturing walnut cookies by pouring walnut cookie dough into a mold and heating it with walnuts and red bean paste;
A castella powder manufacturing step of mixing rice flour, natural sweetener, milk, eggs and vegetable oil, heating and grinding to produce castella powder;
A whipped cream application step of applying whipped cream to the surface of the walnut confectionery manufactured through the walnut confectionery manufacturing step; and
A castella coating step of applying castella powder prepared through the castella powder manufacturing step to the surface of the walnut snack to which whipped cream has been applied through the whipping cream application step. Manufacture of walnut snacks coated with castella powder, characterized in that it consists of: method.
상기 호두과자 반죽은 쌀가루가 함유되는 것을 특징으로 하는 카스텔라 분말이 도포된 호두과자의 제조방법.
In claim 1,
A method of producing walnut cookies coated with castella powder, characterized in that the walnut cookie dough contains rice flour.
상기 호두과자 반죽은 정제수 100 중량부, 쌀가루 50 내지 100 중량부, 천연감미료 10 내지 60 중량부, 유미분 2 내지 50 중량부, 콩가루 0.5 내지 50 중량부, 계란 분말 0.5 내지 20 중량부 및 트랜스글루타미나아제 0.3 내지 2.5 중량부로 이루어지는 것을 특징으로 하는 카스텔라 분말이 도포된 호두과자의 제조방법.
In claim 2,
The walnut cookie dough includes 100 parts by weight of purified water, 50 to 100 parts by weight of rice flour, 10 to 60 parts by weight of natural sweetener, 2 to 50 parts by weight of milk powder, 0.5 to 50 parts by weight of soybean flour, 0.5 to 20 parts by weight of egg powder, and trans glue. A method for producing walnut cookies coated with castella powder, characterized in that it consists of 0.3 to 2.5 parts by weight of taminase.
상기 팥앙금은 팥 100 중량부, 원당 60 내지 80 중량부, 소금 1 내지 2 중량부 및 계피 4 내지 6 중량부를 혼합하여 이루어지는 것을 특징으로 하는 카스텔라 분말이 도포된 호두과자의 제조방법.
In claim 1,
A method for producing walnut cookies coated with castella powder, characterized in that the red bean paste is made by mixing 100 parts by weight of red beans, 60 to 80 parts by weight of raw sugar, 1 to 2 parts by weight of salt, and 4 to 6 parts by weight of cinnamon.
상기 카스텔라분말제조단계는 쌀가루 100 중량부, 천연감미료 60 내지 80 중량부, 우유 20 내지 40 중량부, 계란 10 내지 30 중량부 및 식물성 오일 20 내지 30 중량부를 혼합하여 이루어지는 것을 특징으로 하는 카스텔라 분말이 도포된 호두과자의 제조방법.
In claim 1,
The castella powder manufacturing step is characterized by mixing 100 parts by weight of rice flour, 60 to 80 parts by weight of natural sweetener, 20 to 40 parts by weight of milk, 10 to 30 parts by weight of eggs, and 20 to 30 parts by weight of vegetable oil. Method for manufacturing coated walnut cookies.
상기 천연감미료는 꿀 100 중량부에 프락토올리고당, 자일로스, 결정과당, 포도당, 스테비아, 자일리톨, 에리스리톨 및 알루로스로 이루어진 그룹에서 선택된 하나 이상을 100 내지 150 중량부 혼합하여 이루어지는 것을 특징으로 하는 카스텔라 분말이 도포된 호두과자의 제조방법.
The method of claim 3 or 5,
The natural sweetener is castella, characterized in that it is made by mixing 100 parts by weight of honey with 100 to 150 parts by weight of one or more selected from the group consisting of fructooligosaccharide, xylose, crystalline fructose, glucose, stevia, xylitol, erythritol, and allulose. Method for manufacturing walnut cookies coated with powder.
상기 휘핑크림도포단계는 상기 호두과자제조단계를 통해 제조된 호두과자 100 중량부의 표면에 휘핑크림 20 내지 40 중량부를 도포하여 이루어지는 것을 특징으로 하는 카스텔라 분말이 도포된 호두과자의 제조방법.
In claim 1,
The whipped cream application step is a method of producing walnut confectionery coated with castella powder, characterized in that it is achieved by applying 20 to 40 parts by weight of whipped cream on the surface of 100 parts by weight of the walnut confectionery manufactured through the walnut confectionery manufacturing step.
상기 카스텔라도포단계는 상기 휘핑크림도포단계를 통해 휘핑크림이 도포된 호두과자 100 중량부의 표면에 상기 카스텔라분말제조단계를 통해 제조된 카스텔라 분말 10 내지 20 중량부를 도포하여 이루어지는 것을 특징으로 하는 카스텔라 분말이 도포된 호두과자의 제조방법.In claim 1,
The castella coating step is a castella powder characterized in that it is achieved by applying 10 to 20 parts by weight of castella powder prepared through the castella powder manufacturing step on the surface of 100 parts by weight of the walnut snack to which whipped cream has been applied through the whipping cream application step. Method for manufacturing coated walnut cookies.
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| KR102825544B1 (en) * | 2024-09-11 | 2025-06-27 | 주식회사 유유푸드 | Walnut cookie composition and manufacturing method thereof |
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| KR100910923B1 (en) | 2008-07-11 | 2009-08-05 | 강원대학교산학협력단 | Manufacturing method of lotus leaf walnut |
| KR101172383B1 (en) | 2010-02-26 | 2012-08-08 | 주식회사 대신제과 | Walnut cake manufacturing method using korean wheats |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100910923B1 (en) | 2008-07-11 | 2009-08-05 | 강원대학교산학협력단 | Manufacturing method of lotus leaf walnut |
| KR101172383B1 (en) | 2010-02-26 | 2012-08-08 | 주식회사 대신제과 | Walnut cake manufacturing method using korean wheats |
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| KR102825544B1 (en) * | 2024-09-11 | 2025-06-27 | 주식회사 유유푸드 | Walnut cookie composition and manufacturing method thereof |
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