WO2008062972A1 - Method of manufacturing walnut-topped cookies - Google Patents
Method of manufacturing walnut-topped cookies Download PDFInfo
- Publication number
- WO2008062972A1 WO2008062972A1 PCT/KR2007/005782 KR2007005782W WO2008062972A1 WO 2008062972 A1 WO2008062972 A1 WO 2008062972A1 KR 2007005782 W KR2007005782 W KR 2007005782W WO 2008062972 A1 WO2008062972 A1 WO 2008062972A1
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- cookie dough
- cookies
- walnuts
- mixing
- topped
- Prior art date
Links
- 235000014510 cooky Nutrition 0.000 title claims abstract description 70
- 238000004519 manufacturing process Methods 0.000 title description 7
- 238000002156 mixing Methods 0.000 claims abstract description 14
- 238000000034 method Methods 0.000 claims abstract description 12
- 102000002322 Egg Proteins Human genes 0.000 claims abstract description 10
- 108010000912 Egg Proteins Proteins 0.000 claims abstract description 10
- 235000013312 flour Nutrition 0.000 claims abstract description 10
- 235000000346 sugar Nutrition 0.000 claims abstract description 9
- 235000014121 butter Nutrition 0.000 claims abstract description 8
- 210000002969 egg yolk Anatomy 0.000 claims abstract description 8
- 235000013345 egg yolk Nutrition 0.000 claims abstract description 8
- 244000223760 Cinnamomum zeylanicum Species 0.000 claims abstract description 7
- 235000009499 Vanilla fragrans Nutrition 0.000 claims abstract description 7
- 244000263375 Vanilla tahitensis Species 0.000 claims abstract description 7
- 235000012036 Vanilla tahitensis Nutrition 0.000 claims abstract description 7
- 235000017803 cinnamon Nutrition 0.000 claims abstract description 7
- 238000010411 cooking Methods 0.000 claims abstract description 5
- 230000007480 spreading Effects 0.000 claims abstract description 3
- 238000003892 spreading Methods 0.000 claims abstract description 3
- 239000000203 mixture Substances 0.000 claims description 17
- 239000004615 ingredient Substances 0.000 claims description 12
- 238000005520 cutting process Methods 0.000 claims description 3
- 235000020234 walnut Nutrition 0.000 abstract description 32
- 241000758791 Juglandaceae Species 0.000 abstract description 31
- 235000014571 nuts Nutrition 0.000 abstract description 9
- 235000009025 Carya illinoensis Nutrition 0.000 abstract description 4
- 244000068645 Carya illinoensis Species 0.000 abstract description 4
- 235000021049 nutrient content Nutrition 0.000 abstract 1
- 235000019605 sweet taste sensations Nutrition 0.000 abstract 1
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 4
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 description 2
- 240000001417 Vigna umbellata Species 0.000 description 2
- 235000011453 Vigna umbellata Nutrition 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 230000004641 brain development Effects 0.000 description 2
- 230000003925 brain function Effects 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 235000014103 egg white Nutrition 0.000 description 2
- 210000000969 egg white Anatomy 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 235000014594 pastries Nutrition 0.000 description 2
- 230000009759 skin aging Effects 0.000 description 2
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 description 1
- 206010003210 Arteriosclerosis Diseases 0.000 description 1
- 240000007049 Juglans regia Species 0.000 description 1
- 235000009496 Juglans regia Nutrition 0.000 description 1
- 230000004931 aggregating effect Effects 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 208000011775 arteriosclerosis disease Diseases 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 210000004958 brain cell Anatomy 0.000 description 1
- 230000003915 cell function Effects 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 208000035475 disorder Diseases 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 239000003925 fat Substances 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 230000007661 gastrointestinal function Effects 0.000 description 1
- 230000007407 health benefit Effects 0.000 description 1
- 238000004898 kneading Methods 0.000 description 1
- 229940067606 lecithin Drugs 0.000 description 1
- 235000010445 lecithin Nutrition 0.000 description 1
- 239000000787 lecithin Substances 0.000 description 1
- 230000037356 lipid metabolism Effects 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 208000010125 myocardial infarction Diseases 0.000 description 1
- 210000002569 neuron Anatomy 0.000 description 1
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- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 description 1
- 230000002792 vascular Effects 0.000 description 1
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
- A21D13/00—Finished or partly finished bakery products
- A21D13/20—Partially or completely coated products
- A21D13/22—Partially or completely coated products coated before baking
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- 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
-
- 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
- A21D13/80—Pastry not otherwise provided for elsewhere, e.g. cakes, biscuits or cookies
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/0002—Processes of manufacture not relating to composition and compounding ingredients
- A23G3/0004—Processes specially adapted for manufacture or treatment of sweetmeats or confectionery
- A23G3/0019—Shaping of liquid, paste, powder; Manufacture of moulded articles, e.g. modelling, moulding, calendering
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
- A23G2200/14—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing fruits, nuts, e.g. almonds, seeds, plants, plant extracts or essential oils
Definitions
- the present invention relates to a method of manufacturing cookies with nuts, such as walnuts or pecans.
- Walnuts help brain development and improve brain function.
- Walnuts contain high amounts of lecithin, which plays an important role in maintaining brain and nerve cell function and thus improves overall brain function, including memory and judgment.
- the conventional walnut-shaped pastry contains red- bean paste and only a small amount of walnuts, not containing walnuts as a major ingredient.
- an object of the present invention is to provide a method of manufacturing walnut- topped cookies having the intact nutritional properties of walnuts, a nutty taste, a sweet flavor and a crunchy texture.
- Another object of the present invention is to provide a method of manufacturing walnut-topped cookies having a long shelf life.
- a further object of the present invention is to provide a method of effectively manufacturing walnut cookies that retain the unique taste and flavor of walnuts .
- the present invention provides a method of preparing walnut-topped cookies comprising primarily mixing 17-21 wt% of sugar and 20-25 wt% of butter until well combined, secondarily mixing the primary mixture with 1-4 wt% of vanilla, 2-5 wt% of egg yolk and 0.5-2 wt% of cinnamon until thoroughly homogenous, and mixing the secondary mixture with 22-25 wt% of flour until thoroughly homogenous in order to provide a cookie dough, based on the total weight of a final cookie dough composition, wherein the mixing of ingredients is carried out by operating a blender installed in a vertical mixing device; spreading out the cookie dough thinly and evenly on a cooking sheet and sprinkling 27-30 wt% of chopped nuts over the flattened cookie dough, based on the total weight of the final cookie dough composition; baking the cookie dough in an oven; and cutting the baked cookie dough into bite-size pieces.
- the baking is carried out in an oven at 150-325 ° C for 10-15 minutes.
- the present invention is directed to a method of manufacturing walnut-topped cookies by mixing several ingredients with flour to form cookie dough and sprinkling chopped walnuts over the flattened cookie dough. It is will be apparent to those skilled in the art that nuts other than walnuts, such as pecans, can be used, and this modification is intended to be interpreted as falling within the scope of the present invention. A better understanding of the present invention may be obtained through the following example which is set forth to illustrate and intended to sufficiently describe the spirit of the present invention.
- the method employing walnuts according to an embodiment of the present invention includes three major steps .
- the present method includes preparing cookie dough to be used to provide a thin layer of cookie dough, sprinkling walnuts over the cookie dough, and baking the cookie dough.
- the cookie dough is prepared by mixing 17-21 wt% of sugar, 20-25 wt% of butter, 1-4 wt% of vanilla, 2-5 wt% of egg yolk, 0.5-2 wt% of cinnamon and 22-25 wt% of flour, based on the total weight of the final cookie dough composition, until they are well-combined.
- 25 wt% of butter and 17 wt% of sugar are placed into a vertical mixer equipped with a blender and mixed until well-combined by operating the blender.
- the sugar is added slowly so as to prevent it from aggregating.
- 2 wt% of vanilla, 3 wt% of egg yolk and 0.5 wt% of cinnamon are added to the primary mixture and homogeneously mixed therewith.
- the blender is preferably rotated at a speed at which bubbles are not formed in the egg yolk.
- 25 wt% of flour is added and mixed until homogeneous in order to provide cookie dough.
- the step of preparing cookie dough it is possible to simultaneously mix all of the ingredients, but it is preferable to mix the ingredients in separate steps because oily ingredients do not mix well with water. That is, when butter and sugar are first mixed using a mixing device, the butter is creamed with the sugar. In this creamed condition, vanilla, egg yolk and cinnamon mix well. Also, the finally added flour should be thoroughly combined with the mixed ingredients in order to provide desirable cookie dough.
- Second step Scattering of walnuts onto the cookie dough
- the cookie dough prepared in the first step of preparing the cookie dough, is spread out thinly and evenly on a wide cooking sheet.
- 27-30 wt% of walnuts are chopped using a nut chopper and then scattered evenly over the flattened cookie dough.
- Preferably, 27.5 wt% of chopped walnuts are scattered over the flattened cookie dough.
- the appearance and shape of the resulting dough may vary according to the intended use thereof.
- the remaining egg white is mixed with 1 wt% of water and then brushed over the cookie dough, which is sprinkled evenly with walnuts, in order to adhere chopped walnuts to the cookie dough.
- the cookie dough topped evenly with walnuts is brushed with the mixture of egg white and water in order to cause the adherence of walnuts to the cookie dough.
- the adherence of walnuts to the cookie dough may be achieved using other methods known in the art, which thus fall within the scope of the technical spirit of the present invention.
- the cookie dough topped with walnuts, prepared in the second step, is baked in an oven at 150-325 ° C for 10-15 minutes .
- the cookie dough is baked in an oven at 300 ° C for 10 minutes.
- the baking temperature may vary depending on the oven that is used.
- the baking may be performed using an electric oven, which is set to 150-325 ° C, or a convection oven, which is set to 180-350 ° C, for 10-15 minutes.
- the baked cookie dough, prepared in the third step, is cut into bite-size pieces having a predetermined appearance and shape using a cookie cutter in order to provide cookies.
- the appearance and shape of the cookies formed from the dough may vary according to the intended use.
- the cookies, prepared in the fourth step, are then allowed to cool slowly in air or using a blower.
- the chilled cookies are sealed and packaged to make a serving size of one or more cookies.
- weight percent of each ingredient is limited in the foregoing example, but it is to be understood that suitable changes in the ratio (wt%) of ingredients within an allowable range for each ingredient can be made without departing from the scope of the technical spirit of the present invention.
- the present invention confers low water content to cookies, thereby preventing microbial spoilage. Also, the present invention maintains walnut-topped cookies in a fresh state, and thus, the cookies retain the innate nutritional properties and nutty taste of walnuts and have a sweet flavor that is suitable for the public taste.
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Inorganic Chemistry (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Confectionery (AREA)
Abstract
Disclosed is a method of preparing walnut-topped cookies having a nutty and sweet taste and high nutrient content. The method comprises mixing sugar, butter, vanilla, egg yolk, cinnamon and flour in order to provide a cookie dough, spreading out the cookie dough thinly and evenly on a cooking sheet, sprinkling chopped nuts over the flattened cookie dough, and baking the cookie dough in an oven at 150-325°C for 10-15 minutes. The baked cookie dough is cut into a desired size and allowed to cool. The method provides cookies having the unique nutty taste and crisp texture of nuts, such as walnuts and pecans.
Description
METHOD OF MANUFACTURING WALNUT-TOPPED COOKIES
Technical Field
The present invention relates to a method of manufacturing cookies with nuts, such as walnuts or pecans.
Background Art
Walnuts, pecans and other nuts are known to have the following health benefits.
First, they positively affect brain development in children. Walnuts help brain development and improve brain function. Walnuts contain high amounts of lecithin, which plays an important role in maintaining brain and nerve cell function and thus improves overall brain function, including memory and judgment.
Second, they prevent vascular aging. Animal fats elevate cholesterol levels in the blood, thereby obstructing lipid metabolism in the body, and cause arteriosclerosis, thereby increasing the risk of myocardial infarction or stroke. In contrast, walnuts positively impact the physiology of the body and have beneficial effects on cholesterol-associated disorders. Third, they reduce the rate of skin aging. Walnuts contain abundant vitamin Bl, which slows skin aging. Also,
walnuts improve gastrointestinal function, and help purify the blood stream, thereby strengthening organs and boosting the body's metabolism.
Due to their advantages, walnuts, among different types of nuts, have been used in a walnut-shaped pastry marketed as Cheonan Hodu, which is made by kneading flour into dough and adding red-bean paste and a small amount of walnuts into the flour dough.
The conventional walnut-shaped pastry contains red- bean paste and only a small amount of walnuts, not containing walnuts as a major ingredient.
Disclosure of the Invention
Accordingly, the present invention has been made based on this background, and an object of the present invention is to provide a method of manufacturing walnut- topped cookies having the intact nutritional properties of walnuts, a nutty taste, a sweet flavor and a crunchy texture.
Another object of the present invention is to provide a method of manufacturing walnut-topped cookies having a long shelf life.
A further object of the present invention is to provide a method of effectively manufacturing walnut cookies that retain the unique taste and flavor of walnuts .
In order to accomplish the above objects, the present invention provides a method of preparing walnut-topped cookies comprising primarily mixing 17-21 wt% of sugar and 20-25 wt% of butter until well combined, secondarily mixing the primary mixture with 1-4 wt% of vanilla, 2-5 wt% of egg yolk and 0.5-2 wt% of cinnamon until thoroughly homogenous, and mixing the secondary mixture with 22-25 wt% of flour until thoroughly homogenous in order to provide a cookie dough, based on the total weight of a final cookie dough composition, wherein the mixing of ingredients is carried out by operating a blender installed in a vertical mixing device; spreading out the cookie dough thinly and evenly on a cooking sheet and sprinkling 27-30 wt% of chopped nuts over the flattened cookie dough, based on the total weight of the final cookie dough composition; baking the cookie dough in an oven; and cutting the baked cookie dough into bite-size pieces.
The baking is carried out in an oven at 150-325°C for 10-15 minutes.
Best Mode for Carrying Out the Invention
The present invention is directed to a method of manufacturing walnut-topped cookies by mixing several ingredients with flour to form cookie dough and sprinkling chopped walnuts over the flattened cookie dough.
It is will be apparent to those skilled in the art that nuts other than walnuts, such as pecans, can be used, and this modification is intended to be interpreted as falling within the scope of the present invention. A better understanding of the present invention may be obtained through the following example which is set forth to illustrate and intended to sufficiently describe the spirit of the present invention.
It will be apparent to those skilled in the art that the invention is not limited to the scope of the example according to the technical spirit of the invention.
In addition, it is to be understood that the detailed description of processes widely known in the confectionary field are omitted in order to make clear the gist of the present invention.
The method employing walnuts according to an embodiment of the present invention includes three major steps .
The present method includes preparing cookie dough to be used to provide a thin layer of cookie dough, sprinkling walnuts over the cookie dough, and baking the cookie dough.
First step: Cookie dough preparation
The cookie dough is prepared by mixing 17-21 wt% of sugar, 20-25 wt% of butter, 1-4 wt% of vanilla, 2-5 wt% of egg yolk, 0.5-2 wt% of cinnamon and 22-25 wt% of flour, based on the total weight of the final cookie dough
composition, until they are well-combined. In detail, 25 wt% of butter and 17 wt% of sugar are placed into a vertical mixer equipped with a blender and mixed until well-combined by operating the blender. Preferably, the sugar is added slowly so as to prevent it from aggregating. Then, 2 wt% of vanilla, 3 wt% of egg yolk and 0.5 wt% of cinnamon are added to the primary mixture and homogeneously mixed therewith. The blender is preferably rotated at a speed at which bubbles are not formed in the egg yolk. 25 wt% of flour is added and mixed until homogeneous in order to provide cookie dough.
In the step of preparing cookie dough, it is possible to simultaneously mix all of the ingredients, but it is preferable to mix the ingredients in separate steps because oily ingredients do not mix well with water. That is, when butter and sugar are first mixed using a mixing device, the butter is creamed with the sugar. In this creamed condition, vanilla, egg yolk and cinnamon mix well. Also, the finally added flour should be thoroughly combined with the mixed ingredients in order to provide desirable cookie dough.
Second step: Scattering of walnuts onto the cookie dough
The cookie dough, prepared in the first step of preparing the cookie dough, is spread out thinly and evenly on a wide cooking sheet. 27-30 wt% of walnuts, based on the
total weight of the final cookie dough composition, are chopped using a nut chopper and then scattered evenly over the flattened cookie dough. Preferably, 27.5 wt% of chopped walnuts are scattered over the flattened cookie dough. The appearance and shape of the resulting dough may vary according to the intended use thereof.
It is to be understood that suitable changes in the amount of walnuts can be made without departing from the scope of the technical spirit of the present invention. The remaining egg white is mixed with 1 wt% of water and then brushed over the cookie dough, which is sprinkled evenly with walnuts, in order to adhere chopped walnuts to the cookie dough.
As described above, the cookie dough topped evenly with walnuts is brushed with the mixture of egg white and water in order to cause the adherence of walnuts to the cookie dough. In addition to this method, the adherence of walnuts to the cookie dough may be achieved using other methods known in the art, which thus fall within the scope of the technical spirit of the present invention. Third step: Baking
The cookie dough topped with walnuts, prepared in the second step, is baked in an oven at 150-325°C for 10-15 minutes . Preferably, the cookie dough is baked in an oven at 300°C for 10 minutes.
The baking temperature may vary depending on the oven
that is used. The baking may be performed using an electric oven, which is set to 150-325°C, or a convection oven, which is set to 180-350°C, for 10-15 minutes.
Fourth step: Cutting The baked cookie dough, prepared in the third step, is cut into bite-size pieces having a predetermined appearance and shape using a cookie cutter in order to provide cookies. The appearance and shape of the cookies formed from the dough may vary according to the intended use.
Fifth step: Cooling (drying)
The cookies, prepared in the fourth step, are then allowed to cool slowly in air or using a blower.
The chilled cookies are sealed and packaged to make a serving size of one or more cookies.
A better understanding of the present invention may be obtained through the following example, which is set forth to illustrate, but is not to be construed as the limit of the present invention.
EXAMPLE
First, 17 wt% of sugar and 25 wt% of butter, based on the total weight of a final cookie dough composition, were mixed by operating a blender. 2 wt% of vanilla, 3 wt% of
egg yolk and 0.5 wt% of cinnamon were added and homogeneously mixed. Then, 25 wt% of flour was added and homogeneously combined with the mixed ingredients in order to provide cookie dough. The cookie dough was spread out thinly and evenly on the bottom of a wide cooking sheet, and sprinkled evenly with 27.5 wt% of walnuts, based on the total weight of the final cookie dough composition, which had been chopped using a nut chopper. The flattened cookie dough topped with walnuts was baked in an oven at 300°C for 10 min.
The weight percent of each ingredient is limited in the foregoing example, but it is to be understood that suitable changes in the ratio (wt%) of ingredients within an allowable range for each ingredient can be made without departing from the scope of the technical spirit of the present invention.
It is apparent to those skilled in the art that many modifications and variations of the present invention are possible within the technical spirit of the present invention and the scope of the appended claims .
Industrial Applicability
As described hereinbefore, the present invention
confers low water content to cookies, thereby preventing microbial spoilage. Also, the present invention maintains walnut-topped cookies in a fresh state, and thus, the cookies retain the innate nutritional properties and nutty taste of walnuts and have a sweet flavor that is suitable for the public taste.
Claims
1. A method of preparing walnut-topped cookies comprising: primarily mixing 17-21 wt% of sugar and 20-25 wt% of butter until well-combined, secondarily mixing a primary mixture resulting therefrom with 1-4 wt% of vanilla, 2-5 wt% of egg yolk and 0.5-2 wt% of cinnamon until thoroughly homogenous, and mixing a secondary mixture resulting therefrom with 22-25 wt% of flour until thoroughly homogenous in order to provide a cookie dough, said percentages being based on a total weight of a final cookie dough composition, wherein mixing of ingredients is carried out by operating a blender installed in a vertical mixing device; spreading the cookie dough thinly and evenly on a cooking sheet and sprinkling 27-30 wt% of chopped nuts over the flattened cookie dough, based on the total weight of the final cookie dough composition; baking the cookie dough in an oven; and cutting the baked cookie dough into bite-size pieces.
2. The method according to claim 1, wherein the baking is carried out in the oven at 150-325°C for 10-15 minutes.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR10-2006-0115068 | 2006-11-21 | ||
| KR1020060115068A KR100769020B1 (en) | 2006-11-21 | 2006-11-21 | Cooki with pecan |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| WO2008062972A1 true WO2008062972A1 (en) | 2008-05-29 |
Family
ID=38815424
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| PCT/KR2007/005782 WO2008062972A1 (en) | 2006-11-21 | 2007-11-16 | Method of manufacturing walnut-topped cookies |
Country Status (2)
| Country | Link |
|---|---|
| KR (1) | KR100769020B1 (en) |
| WO (1) | WO2008062972A1 (en) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110663733A (en) * | 2019-10-22 | 2020-01-10 | 常伟 | Preparation method of multi-nutrition biscuit |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5223292A (en) * | 1984-11-09 | 1993-06-29 | Nabisco, Inc. | Method and dough compositions for making shelf-stable soft or chewy cookies |
| US5258199A (en) * | 1991-08-30 | 1993-11-02 | A. E. Staley Manufacturing Co. | Chocolate-flavored confections and method for manufacturing |
| US5344664A (en) * | 1992-02-20 | 1994-09-06 | Kraft General Foods, Inc. | Low-fat confectionary material and process for making same |
| JPH09163934A (en) * | 1995-12-14 | 1997-06-24 | Mochikichi:Kk | Production of rice confectionery containing food granule and machine for producing the same |
| US20040258806A1 (en) * | 2003-06-23 | 2004-12-23 | Chris Khazaal | Methods for making Bulgur food articles and products thereof |
Family Cites Families (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH06261688A (en) * | 1993-03-15 | 1994-09-20 | Nippon Flour Mills Co Ltd | Cake and its production |
| JP2006014692A (en) | 2004-07-05 | 2006-01-19 | Ask:Kk | Confectionery with braille |
-
2006
- 2006-11-21 KR KR1020060115068A patent/KR100769020B1/en not_active IP Right Cessation
-
2007
- 2007-11-16 WO PCT/KR2007/005782 patent/WO2008062972A1/en active Application Filing
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5223292A (en) * | 1984-11-09 | 1993-06-29 | Nabisco, Inc. | Method and dough compositions for making shelf-stable soft or chewy cookies |
| US5258199A (en) * | 1991-08-30 | 1993-11-02 | A. E. Staley Manufacturing Co. | Chocolate-flavored confections and method for manufacturing |
| US5344664A (en) * | 1992-02-20 | 1994-09-06 | Kraft General Foods, Inc. | Low-fat confectionary material and process for making same |
| JPH09163934A (en) * | 1995-12-14 | 1997-06-24 | Mochikichi:Kk | Production of rice confectionery containing food granule and machine for producing the same |
| US20040258806A1 (en) * | 2003-06-23 | 2004-12-23 | Chris Khazaal | Methods for making Bulgur food articles and products thereof |
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| Publication number | Publication date |
|---|---|
| KR100769020B1 (en) | 2007-10-23 |
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