KR101481274B1 - Method of making dough for walnut cake skin with phytoncide extract and method of making walnut cake using the same - Google Patents
Method of making dough for walnut cake skin with phytoncide extract and method of making walnut cake using the same Download PDFInfo
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- KR101481274B1 KR101481274B1 KR20130061493A KR20130061493A KR101481274B1 KR 101481274 B1 KR101481274 B1 KR 101481274B1 KR 20130061493 A KR20130061493 A KR 20130061493A KR 20130061493 A KR20130061493 A KR 20130061493A KR 101481274 B1 KR101481274 B1 KR 101481274B1
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- 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
- A21D8/00—Methods for preparing or baking dough
- A21D8/06—Baking processes
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- 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
- A21D10/00—Batters, dough or mixtures before baking
- A21D10/04—Batters
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/30—Filled, to be filled or stuffed products
- A21D13/31—Filled, to be filled or stuffed products filled before baking
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/16—Fatty acid esters
- A21D2/165—Triglycerides
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/34—Animal material
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
- A21D2/362—Leguminous plants
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Abstract
본 발명은 편백나무잎, 소나무잎, 측백나무잎, 유자나무잎 등에서 추출한 피톤치드의 추출액을 포함하는 호두과자 외피용 반죽의 제조방법 및 이를 사용하는 호두과자의 제조방법에 관한 것으로서 본 발명에 의하여 제조된 호두과자는 외피의 색상이 미려하고, 적당한 당도가 유지되며 신선한 품미감 및 별도의 식품보존제를 사용하지 않고도 그 보존기간을 길게 할 수 있도록 한 것이다. The present invention relates to a method for producing a dough for walnut confectionery comprising an extract of phytoncide extracted from a walnut tree leaf, a pine tree leaf, a spruce leaf, a citron leaf and the like, and a method for producing walnut confectionery using the same. The walnut confectionery has a beautiful color of the outer cover, a proper sugar content, and a long shelf life without using fresh food and a separate food preservative.
Description
본 발명은 피톤치드의 추출액을 포함하는 호두과자 외피용 반죽의 제조방법 및 이를 사용하는 호두과자의 제조방법에 관한 것으로서 더욱 상세하게는 편백나무잎, 소나무잎, 측백나무잎, 유자나무잎 등의 건엽과 물을 가열탱크내에 투입하여 가열할 때 발생되는 수증기를 이송시키면서 급냉시켜 얻어지는 추출물과 유자과즙 및 계란, 버터용해액을 첨가시킨 혼합액으로 호두과자의 반죽을 제조하고 그 반죽물내에 앙금을 투입하여 구으므로서 호두과자를 제조하는 방법에 관한 것이다.The present invention relates to a process for producing a dough for walnut confectionery containing an extract of phytoncide and a process for producing walnut confectionery using the same, and more particularly, And the water is heated in the heating tank, and the water vapor generated when the water is heated is rapidly cooled, and the dough of the walnut confection is prepared by adding the extract solution obtained by adding the citron juice, egg, and butter dissolving solution to the dough, And the method of manufacturing the walnut confectionery.
본 발명에서 주성분으로 사용하는 편백나무잎, 소나무잎, 측백나무잎, 유자나무잎 등은 스트레스완화, 항균, 소취 및 유해물질 중화, 진정작용 및 쾌적효과, 알레르기 및 피부질환 개선, 면역기능 증대등의 효과를 발휘하는 피톤치드를 함유하고 있다. The stress-relieving, antibacterial, deodorizing and neutralizing substances of harmfulness, sedative and pleasant effect, improvement of allergy and skin disease, enhancement of immune function, etc., which are used as main components in the present invention, Of the phytoncide.
천연페놀 화합물인 피톤치드(phytoncide)는 나무의 잎이나 식물에서 해충이나 곰팡이균에 저항하기 위하여 분비되고 있는 테르펜 및 알카로이드 성분과 글리코시드가 주성분으로 알려져 있고, 특히 피톤치드는 리스테리아균, 포도상구균, 캔디다균, 레지오넬라균에 대한 미생물 억제능력을 가지고 있어 항균 및 살균효과가 뛰어난 것으로 알려져있어 피톤치드 성분을 원료로 하는 음료 및 식품이 많이 개발되고 있다. Phytoncide, a natural phenolic compound, is known to be mainly composed of terpenes and alkaloids and glycosides, which are secreted to protect against insects and molds in tree leaves and plants. Especially phytoncide is known as Listeria, Staphylococcus, Candida , Legionella bacteria, and it has been known that antibiotics and germicidal effect are excellent. Therefore, a lot of beverages and foods using phytoncide ingredient are being developed.
또한 유자과즙 주원료인 유자는 신맛이 있어 생식용으로 이용하는 경우가 많지는 않으나 향기가 좋으며, 주독(酒毒) 및 기침, 신경통, 냉통 등에 효과가 있어 유자차로는 많이 활용되고 있는데 본 발명에서는 유자열매 또는 유자열매의 껍질을 얇게 썰어 설탕 등에 재워서 제조된 유자과즙을 사용한다. In addition, citron juice, which is the main ingredient of citron juice, has a sour taste and is not often used for reproductive purposes, but has a good aroma, and is effective for citron, cough, neuralgia, cold pain and so on. Or citron juice made by slicing the bark of citron fruit and putting it in sugar or the like.
그리고 본 발명에서 첨가되는 버터(butter)는 무발효 무염버터를 가열하여 용해시킨것을 혼합시키므로서 반죽물의 신선한 풍미와 함께 보존성이 양호하게 하였다. In addition, the butter added in the present invention is mixed with the non-fermented unsalted butter heated and melted, so that the fresh flavor of the batter is well preserved.
본 발명은 편백나무잎, 소나무잎, 측백나무잎, 유자나무잎 등에서 추출하므로서 피톤치드 성분이 함유된 추출액을 주성분으로 하고, 이에 유자과즙과 계란, 버터용해액을 혼합액으로 호두과자 프리믹스와 얻어지는 반죽물에 팥앙금 등을 넣어 호두과자를 제조하므로서 호두과자를 먹는 섭취자들로 하여금 신선한 풍미감을 느끼게 할 수 있고 별도의 식품보존제를 첨가하지 않더라도 보존성이 양호하게 됨과 동시에 편백나무잎, 소나무잎, 측백나무잎, 유자나무잎 등에서 추출된 피톤치드 성분으로 인하여 살균 및 항균, 스트레스완화, 기관지, 천식, 비염, 알레르기 등의 현대병에 대하여 생체내의 부작용이나 독성이 없이 국민건강에 이바지할 수 있는 건강보조식품으로서의 역할을 충분히 할 수 있는 호두과자를 제공하는 데 있다.
The present invention relates to a method for producing a walnut cake, which comprises extracting from phalaenopsis leaf, pine tree leaf, cinnabar and leaf, citron tree leaf and the like and containing an extract containing phytoncide component as a main component and using a mixture of citron juice, , It is possible to make the consumers who eat the walnut confection feel fresh flavor, and the preservation property is improved even if no additional food preservative is added. At the same time, it is possible to produce the walnut cake, the pine tree leaf, , And citron leaves, it acts as a health supplement that can contribute to the public health without side effects or toxicity in vivo against modern diseases such as sterilization, antibiosis, stress relief, bronchial asthma, rhinitis and allergy There are plenty of walnuts that can be made.
상기의 목적을 달성하기 위한 본 발명의 편백나무잎, 소나무잎, 측백나무잎, 유자나무잎 등에서의 추출액을 추출하여 농도를 식용수로서 조절한 다음 이에 유자과즙 및 계란, 버터용해액을 혼합시킨 혼합액으로 호두과자 프리믹스를 반죽하여 얻어지는 반죽물을 제조하므로서 상기 반죽물에 의하여 제조되는 호두과자는 색상이 양호하게 되고 신선한 풍미감을 느낄 수 있으며 별도의 식품보존제를 첨가하지 않더라도 보존기간이 길어지게 될 뿐만 아니라 편백나무잎, 소나무잎, 측백나무잎, 유자나무잎 등에서 추출된 추출액에 함유되어 있는 피톤치드 성분으로 인한 여러가지 다양한 효과가 있어 주식 또는 간식으로 활용하여 국민건강에 이바지할 수 있는 호두과자를 얻을 수 있도록 한 것으로서 그 제조공정은 건조된 편백나무잎, 소나무잎, 측백나무잎, 유자나무잎 등을 가열탱크내에 투입하고 물을 가열탱크의 70∼80％가 되도록 채운 후 약 4∼6시간 가열하면 수증기가 발생되는데 이 수증기를 냉각탱크로 이송시키면서 급냉시키면 피톤치드가 함유된 추출액을 얻을 수 있다. In order to accomplish the above object, the present invention provides a method of extracting an extract from a perilla leaf, a pine tree leaf, a cinnabar tree leaf, a citron tree leaf, etc. and adjusting the concentration thereof as edible water, and then mixing the citron juice, egg, By preparing the kneaded product obtained by kneading the walnut confectionery premix with the mixed solution, the walnut confectionery produced by the kneaded product becomes better in color and can feel a fresh flavor feeling, and the preservation period becomes longer even without adding a separate food preservative In addition, it has various effects due to phytoncide ingredient contained in the extract extracted from the white rice leaf, the pine tree leaf, the coconut tree leaf, the citron tree leaf, etc., so that it can be utilized as a stock or snack to obtain a walnut cake which can contribute to the national health The production process is based on dried white leaves, pine leaves, Leaves, etc. are put into a heating tank, water is filled to 70 to 80% of the heating tank, and after heating for about 4 to 6 hours, water vapor is generated. When this water vapor is transferred to the cooling tank and quenched, An extract can be obtained.
상기의 편백나무잎, 소나무잎, 측백나무잎, 유자나무잎 등에서 추출되고 피톤치드가 함유된 추출액에 식용수를 혼합하여 추출액의 농도를 조절한 다음 유자과즙과 계란, 버터용해액을 혼합하여 얻어지는 혼합액만으로 호두과자 프리믹스를 반죽하여 얻어지는 반죽물로 호두과자의 외피를 만들어 호두과자를 제조할 수 있게 되는 것이다.
The mixture of citron juice, egg, and butter solution is mixed with edible water, which is extracted from the above-mentioned unicorn tree leaves, pine tree leaves, It is possible to make walnut confection by making the outer surface of the walnut confection with the kneaded water obtained by kneading the walnut confectionary premix.
본 발명에서의 편백나무잎, 소나무잎, 측백나무잎, 유자나무잎 등의 피톤치드가 함유되고 농도가 조절된 추출액과 유자과즙, 계란, 버터용해액의 혼합액으로 호두과자 프리믹스를 반죽한 호두과자 외피로 호두과자를 만들어 섭취하게 되면, 유자과즙 성분으로 인하여 외피의 색상이 미려하게 되고 적당한 당도를 유지하게 되며, 버터용해액의 성분으로 인하여 신선한 풍미감, 그리고 편백나무잎, 소나무잎, 측백나무잎, 유자나무잎 등에서 추출한 피톤치드 추출액으로 인하여 별도의 식품보존제를 사용하지 않더라도 그 보존기간을 길게 할 수 있으며 주식 또는 간식으로 섭취할 때 피톤치드가 가지고 있는 자체의 효과가 있게 되어 국민건강에 크게 이바지할 수 있는 유용한 발명인 것이다.In the present invention, the walnut confection with the walnut confectionery premixed with the mixture of the extract solution containing the phytoncide such as the unicorn tree leaves, the pine needles, the bamboo leaves, the citron leaves and the controlled concentration and the solution of citron juice, , The color of the outer skin becomes beautiful and the proper sugar content is maintained due to the citron juice ingredient, and the fresh flavor feeling due to the component of the solution of the butter, and the flavor of the white lily, pine, , And citron tree leaves, the preservation period can be lengthened even if a food preservative is not used, and since phytoncide has its own effect when it is taken as a stock or snack, it can greatly contribute to the public health This is a useful invention.
도 1은 본 발명의 제조공정을 설명하기 위한 공정도BRIEF DESCRIPTION OF THE DRAWINGS FIG.
이하 첨부된 도면에 의하여 본 발명의 기술적 구성을 상세히 설명하면 다음과 같다. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS Hereinafter, exemplary embodiments of the present invention will be described in detail with reference to the accompanying drawings.
도1은 본 발명의 제조공정을 나타내는 공정도이다. 1 is a process diagram showing the manufacturing process of the present invention.
이하에서 본 발명을 제조공정별로 나누어 설명하기에 앞서 본 발명에서 피톤치드가 함유되어 있는 추출액을 얻기 위한 재료로서 편백나무, 소나무잎, 측백나무잎, 유자나무잎 등을 사용하고 있는데 상기 나뭇잎 중에서 그 어느 하나의 나뭇잎 또는 둘이상의 나뭇잎을 혼합하여 추출액을 얻을 수 있는데 일반적으로 상기의 나뭇잎 중에서 피톤치드를 많이 얻을 수 있는 순서대로 나열한다면 편백나무잎>소나무잎>측백나무>유자나무잎 순으로 나열될 수 있다.Before describing the present invention by the manufacturing process, the following materials are used to obtain an extract containing phytoncide in the present invention. The following materials are used in the present invention: whitish wood, pine needles, bamboo leaves and citron leaves. One leaf or two leaves can be blended to obtain an extract. In general, the phytoncide can be listed in the order of obtaining a lot of phytoncide from the above-mentioned leaves. .
따라서 이하의 제조공정 실시예에서는 나뭇잎들중에서 편백나무잎 하나만을 사용한 것을 기재하였지만 나머지 나뭇잎들도 그 제조공정은 동일하므로 나머지 나뭇잎들의 실시예는 기재하지 아니하였다. Therefore, in the following manufacturing process examples, only one leaved leaf was used in leaves, but the remaining leaves were not described because the same manufacturing process was used.
그리고 상술한 나머지 나뭇잎외에도 피톤치드 성분을 추출할 수 있는 나뭇잎은 뽕나무잎, 차나무잎 , 삼나무잎, 잣나무잎 등 다양하고 상술한 나뭇잎들도 본 발명의 제조공정에 의하여 피톤성분이 함유된 추출물을 얻을 수 있음은 물론이다. In addition to the above-mentioned remaining leaves, the leaves that can extract phytoncide components are various such as mulberry leaves, tea leaves, cedar leaves, pine leaves, etc. Also, the leaves described above can be obtained an extract containing a phytone component by the manufacturing process of the present invention Of course it is.
제1공정(편백나무잎의 세척 및 건조공정)The first step (washing and drying process of the perilla leaf)
편백나무잎을 세척하고 건조시킨다.Wash and dry the periwinkle leaves.
건조된 편백나무잎의 수분함량은 5∼20 중량％가 바람직하다.The moisture content of the dried albino leaves is preferably 5 to 20% by weight.
제2공정(가열탱크내에 편백나무잎과 물의 투입 및 혼합공정)The second step (feeding and mixing process of leaved tree leaves and water in the heating tank)
가열탱크내부에 제1공정에서 얻어진 편백나무잎을 50∼70 체적％로 채운 후 가열탱크 내부의 75∼85 체적％에 이르기까지 물을 공급한다. The inside of the heating tank is filled with 50 to 70% by volume of the unicorn tree leaves obtained in the first step, and water is supplied to 75 to 85% by volume in the heating tank.
제3공정(가열탱크의 가열공정 및 수증기 발생공정)Third process (heating process of heating tank and steam generating process)
상기 제2공정에서 편백나무잎과 물이 혼합되어 내부에 충진되어 있는 가열탱크를 90℃∼150℃온도로 4∼6시간 가열시키면 가열탱크내에서 수증기가 발생되는데 이 수증기를 냉각탱크로 계속이송시킨다.In the second step, if a heating tank filled with a cottonwood and water is heated at a temperature of 90 ° C to 150 ° C for 4 to 6 hours, water vapor is generated in the heating tank and the water vapor is continuously conveyed to the cooling tank .
제4공정[수증기의 냉각공정]Fourth Process [Cooling Process of Water Vapor]
제3공정에서 얻어진 수증기를 냉각탱크에서 급냉시켜 편백나무잎의 추출액을 얻는다 여기에서 냉각방식은 급냉시킬 수 있는 구조이면 그 어느것도 좋으나 바람직하기는 편백나무잎의 추출액 성분을 변화되지 않도록 하기 위하여 수냉식을 사용하는것이 좋을 것이다. The water vapor obtained in the third step is quenched in a cooling tank to obtain an extract of a perilla leaf. The cooling method may be any cooling structure so long as it can be quenched. Preferably, .
그리고 추출액은 상온의 온도가 될 때까지 냉각시킨다.The extract is cooled to room temperature.
제5공정 [편백나무잎의 추출액과 식용수의 혼합공정]Fifth step [Mixing process of the extract of unglazed leaves and the drinking water]
제4공정에서 얻어진 편백나무잎의 추출액과 식용수를 30∼70중량% : 70∼30중량%로 혼합하여 편백나무잎의 추출액의 농도를 조절한다. The concentration of the extract of the perilla leaf is controlled by mixing the extract of the perilla leaf obtained from the fourth step with the drinking water of 30 to 70% by weight: 70 to 30% by weight.
제6공정[반죽용 혼합액의 제조공정]Step 6 [Process for producing dough mixture]
제5공정에서 편백나무잎의 추출액과 식용수가 혼합되어 농도가 조절된 편백나무잎의 추출액 77∼90 중량％에 유자과즙 7∼15 중량％와 버터용해액 3∼8 중량％을 혼합시켜 반죽용 혼합액을 얻는다. In the fifth step, 7 to 15% by weight of citron juice and 3 to 8% by weight of a butter solution are mixed in 77 to 90% by weight of the extract of the perilla leaf, To obtain a mixed solution.
여기에서 유자과즙은 반드시 유자과즙을 요구하는 것은 아니고 유자와 성분이 유사하고 당도가 유지되는 과일의 과즙으로 사용할 수 있고, 버터는 가급적이면 무염으로서 무발효버터를 사용하는 것이 바람직하다.Here, citron juice does not necessarily require citron juice, but can be used as a juice of a fruit having similarity to citron and retaining its sugar content. Preferably, butter is preferably non-fermented butter and is preferably non-fermented.
제7공정[반죽공정]Seventh Process [Kneading Process]
호두과자용 외피를 반죽하는 것은 특정한 것에 한정되지는 아니하지만 호두과자용 프리믹스(예컨데, 씨제이 제일제당주식회사에서 제조한 백설 호두과자용 가루 5)2㎏과 제5공정에서의 반죽용 혼합액 350∼420ｇ, 계란 550∼700ｇ을 혼합하여 호두과자 외피용 반죽을 얻는다. The kneading of the outer casing of the walnut confectionery is not limited to a specific one, but 2 kg of the premix for walnut confectionery (for example, 5 g of powdered white walnut confectionery manufactured by CJ CheilJedang Co., Ltd.) and 350-420 g of the mixture for dough in the fifth step , And 550 ~ 700g of egg are mixed to obtain a dough for walnut confectionery.
제8공정[호두과자 제조공정]Eighth Step [Manufacturing Process of Walnut Sweets]
제7공정에서 얻어진 호두과자 반죽을 호두과자 성형틀에 투입한 후 별도의 공정에서 제조된 팥앙금을 투입하여 호두과자를 굽는다. 상기 과정에서 팥앙금은 순수한 팥앙금으로 된 것 또는 팥앙금과 호두가 혼합된 것 중 어느 것도 사용이 가능하고 이하에서 팥앙금이라 함은 순수한 팥앙금 또는 팥앙금과 호두가 혼합된 것을 총칭하는 것으로 한다. The walnut pastry dough obtained in the seventh step is put into a walnut confectionery mold, and then the bean jam prepared in a separate process is introduced to bake the walnut confectionery. In the above process, the bean jam is either pure bean jam or a mixture of bean jam and walnuts. Hereinafter, bean jam is a combination of pure bean jam or bean jam with walnuts.
여기에서 호두과자 반죽과 호두과자 앙금의 배합비는 호두과자 반죽 50∼65 중량％, 팥앙금 35∼50 중량％ 이내의 범위이면 바람직한 배합비라 할 수 있다.Here, the blending ratio of the walnut confectionery dough and the walnut confectionery dough is preferably in the range of 50 to 65% by weight of the walnut confectionery dough and 35 to 50% by weight of the bead residue.
상기의 공정으로 이루어지는 본 발명은 호두과자용 반죽의 외피가 유자과즙 성분으로 인하여 미려한 색상을 지니게 되고 버터용해액으로 신선한 풍미감, 그리고 편백나무잎에서 추출한 피톤치드 추출액으로 인하여 살균 및 향균 등의 효과가 있으므로 별도의 식품보존제를 사용하지 아니하더라도 호두과자의 보존기간을 길게 할 수 있어 바쁜 생활을 하는 현대인들에게 주식 또는 간식용으로서 훌륭한 먹거리를 제공할 수 있게 되는 것이다. The present invention comprising the above-described process has a color of the outer surface of the dough for the walnut confectionery having a beautiful color due to the citron juice ingredient, and the effect of the sterilization and the antibacterial effect due to the fresh flavor feeling with the butter dissolving liquid and the phytoncide extract extracted from the Therefore, even if a food preservative is not used, the preservation period of the walnut confectionery can be lengthened, so that modern people who are busy living can provide excellent food for stock or snack.
Claims (2)
상기 제1공정에서의 나뭇잎을 가열탱크내부에 50∼70 체적％로 채운 후, 물을 가열탱크내부의 75∼85 체적％까지 충진시키는 제2공정;
상기 제2공정에서 나뭇잎과 물이 충진된 가열탱크를 90℃∼150℃온도로 4∼6시간 가열시켜 발열된 수증기를 냉각탱크로 이송시키는 제3공정;
상기 제3공정에서 이송되는 수증기를 냉각탱크에서 상온으로 급냉시켜 나뭇잎의 피톤치드 추출액을 얻는 제4공정;
상기 제4공정에서 얻어진 나뭇잎의 추출액과 식용수를 30∼70중량%:70∼30중량%로 혼합하여 나뭇잎의 피톤치드 농도를 조절하는 제5공정;
상기 제5공정에서 나뭇잎의 추출액과 식용수가 혼합되어 농도가 조절된 나뭇잎의 피톤치드 추출액 77∼90 중량％와 유자과즙 7∼15 중량％와 버터 용해액 3∼8 중량％을 혼합시켜 반죽용 혼합액을 얻는 제6공정;
호두과자용 프리믹스 2㎏과 제5공정에서의 반죽용 혼합액 350∼420ｇ, 계란550∼700ｇ을 혼합하여 호두과자 외피용 반죽을 얻는 제7공정;
으로 이루어지는것을 특징으로 하는 피톤치드 추출액을 포함하는 호두과자 외피용 반죽의 제조방법
A first step of washing and drying at least one leaf (hereinafter, referred to as 'leaf') out of the leaves of Japanese cypress wood, pine wood, bamboo, and citron;
A second step of filling the leaves in the first step with 50 to 70% by volume of the leaves in the heating tank and then filling the water up to 75 to 85% by volume in the heating tank;
A third step of heating the heated tank filled with the leaves and water in the second step at a temperature of 90 ° C to 150 ° C for 4 to 6 hours to transfer the heated water vapor to the cooling tank;
A fourth step of rapidly cooling the water vapor transferred in the third step from the cooling tank to room temperature to obtain a phytoncide extract of leaves;
A fifth step of mixing the extract of the leaves and the drinking water obtained in the fourth step in an amount of 30 to 70% by weight: 70 to 30% by weight to control the concentration of phytoncide in the leaves;
In the fifth step, 77 to 90% by weight of a phytolast extract of a leaf mixed with an extract of leaf and a controlled amount of drinking water, 7 to 15% by weight of citron juice and 3 to 8% by weight of a butter solution were mixed, A sixth step of obtaining;
A seventh step of mixing 2 kg of the premix for walnut confectionery, 350 to 420 g of the dough mixing liquid in the fifth step and 550 to 700 g of eggs to obtain a dough for walnut confectionery;
A method for producing a dough for a walnut confectionery containing a phytoncide extract
상기 제1공정에서의 나뭇잎을 가열탱크내부에 50∼70 체적％ 채운 후, 물을 가열탱크내부의 75∼85 체적％까지 충진시키는 제2공정;
상기 제2공정에서 나뭇잎과 물이 충진된 가열탱크를 90℃∼150℃온도로 4∼6시간 가열시켜 발생된 수증기를 냉각탱크로 이송시키는 제3공정;
상기 제3공정에서 이송되는 수증기를 냉각탱크에서 상온으로 급냉시켜 나뭇잎의 피톤치드 추출액을 얻는 제4공정;
상기 제4공정에서 얻어진 나뭇잎의 추출액과 식용수를 30∼70중량%:70∼30중량%로 혼합하여 나뭇잎의 피톤치드 농도를 조절하는 제5공정;
상기 제5공정에서 나뭇잎의 추출액과 식용수가 혼합되어 농도가 조절된 나뭇잎의 피톤치드 추출액 77∼90 중량％와 유자과즙 7∼15 중량％와 버터용해액 3∼8 중량％을 혼합시켜 반죽용 혼합액을 얻는 제6공정;
호두과자용 프리믹스 2㎏과 제5공정에서의 반죽용 혼합액 350∼420ｇ, 계란 550∼700ｇ을 혼합하여 호두과자 외피용 반죽을 얻는 제7공정;
상기 제7공정에서 얻어진 호두과자용 외피용 반죽에 팥앙금을 넣어 호두과자를 제조하는 제8공정;
으로 이루어진 것을 특징으로 하는 피톤치드의 추출액을 포함하는 호두과자 외피용 반죽을 사용하는 호두과자의 제조방법.A first step of washing and drying at least one leaf (hereinafter, referred to as 'leaf') out of the leaves of Japanese cypress wood, pine wood, bamboo, and citron;
A second step of filling the leaf in the first step into the heating tank by 50 to 70% by volume, and then filling the water in the heating tank by 75 to 85% by volume;
A third step of heating the heating tank filled with the leaves and water in the second step at a temperature of 90 ° C to 150 ° C for 4 to 6 hours to transfer the generated water vapor to the cooling tank;
A fourth step of rapidly cooling the water vapor transferred in the third step from the cooling tank to room temperature to obtain a phytoncide extract of leaves;
A fifth step of mixing the extract of the leaves and the drinking water obtained in the fourth step in an amount of 30 to 70% by weight: 70 to 30% by weight to control the concentration of phytoncide in the leaves;
In the fifth step, 77 to 90% by weight of a phytolast extract of a leaf mixed with an extract of leaf and a controlled amount of drinking water, 7 to 15% by weight of citron juice and 3 to 8% by weight of a butter solution were mixed, A sixth step of obtaining;
A seventh step of mixing 2 kg of the premix for walnut confectionery, 350 to 420 g of the dough mixing liquid in the fifth step and 550 to 700 g of eggs to obtain a dough for walnut confectionery;
An eighth step of preparing a walnut confection by putting red bean jelly into a batter for a walnut confectionery obtained in the seventh step;
Wherein the method comprises the steps of: (a) preparing a walnut confection using a dough for a walnut confectionery containing an extract of phytoncide.
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| KR20200026238A (en) | 2020-03-02 | 2020-03-10 | 신성호 | Flavor and nutritional improvement walnut pie and a method of manufacturing the same |
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| KR200489032Y1 (en) * | 2018-05-08 | 2019-04-18 | 주식회사 누에보컴퍼니 | Functional air freshener made of mesoporous immersed with antimicrobial |
| KR102576329B1 (en) * | 2023-02-27 | 2023-09-08 | 박귀옥 | Manufacturing method of seasoned celtuce gimbap with excellent preference and preservation |
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