KR102556043B1 - walnut confectionery containing ssanghwa and Manufacturing method thereof - Google Patents
walnut confectionery containing ssanghwa and Manufacturing method thereof Download PDFInfo
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- 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
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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
- A21D13/00—Finished or partly finished bakery products
- A21D13/30—Filled, to be filled or stuffed products
- A21D13/38—Filled, to be filled or stuffed products characterised by the filling composition
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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
- A21D13/80—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
- 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
- A23G3/0025—Processes in which the material is shaped at least partially in a mould in the hollows of a surface, a drum, an endless band, or by a drop-by-drop casting or dispensing of the material on a surface, e.g. injection moulding, transfer moulding
- A23G3/0031—Moulds processing
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- 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
- A23G3/50—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by shape, structure or physical form, e.g. products with supported structure
- A23G3/54—Composite products, e.g. layered, coated, filled
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
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- Health & Medical Sciences (AREA)
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- Inorganic Chemistry (AREA)
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Abstract
본 발명은 호두과자 및 이를 제조하는 방법에 관한 것이며, 더욱 상세하게는 쌍화를 이용하여 제조한 앙금을 이용하여 제조한 호두과자로서, 쌍화 성분을 거부감 없이 섭취하면서, 기호도 및 상품성을 높인 새로운 호두과자 및 이를 제조하는 방법에 관한 것이다. The present invention relates to walnut confectionery and a method for manufacturing the same, and more particularly, to walnut confectionery prepared using sediment prepared using Ssanghwa, a new walnut confectionery with improved preference and marketability while ingesting Ssanghwa ingredients without feeling repulsive and a method for producing the same.
Description
본 발명은 앙금에 쌍화탕을 혼합하여 만든 앙금을 포함하는 쌍화 호두과자 및 이를 제조하는 방법에 관한 것이다.The present invention relates to Ssanghwa walnut confectionery comprising sediment made by mixing Ssanghwatang with sediment and a method for manufacturing the same.
호두는 양질의 단백질과 지질분이 많고 칼로리가 높은 식품으로서, 호두에 포함된 지질은 불포화지방산이 많고 혈청 콜레스테롤의 저하작용이 있어 콜레스테롤이 혈관에 불필요하게 부착되는 것을 예방하며, 무기질과 비타민 B1, 비타민 E 등이 풍부하여 피부 건강에 도움을 주며, 두뇌활동 촉진, 기억력 증강, 노화방지와 같은 효과를 준다. 이러한 호두를 이용한 대표적인 간식으로 호두과자가 있으며,호두과자는 대한민국 천안 지역에서 특산물처럼 제작되고 호두 형상의 빵을 칭한다.Walnuts are a high-quality food with high protein and lipid content and are high in calories. The lipids contained in walnuts are high in unsaturated fatty acids and have the effect of lowering serum cholesterol, preventing unnecessary cholesterol from adhering to blood vessels, as well as minerals, vitamin B1, and vitamins. It is rich in E, etc., so it helps skin health, promotes brain activity, enhances memory, and gives effects such as anti-aging. Walnut snacks are a representative snack using these walnuts, and walnut snacks are produced like a special product in the Cheonan region of Korea and refer to walnut-shaped bread.
전통적인 호두과자는 밀가루, 설탕, 계란, 물, 소다를 혼합해 반죽을 만들고 팥앙금에 호두와 설탕 및 물을 혼합하여 내용물을 만든 다음 반죽과 내용물을 성형틀에 투입한 후 일정 온도로 구워 제조하며, 제조된 호두과자의 풍미와 맛은 시간이 지날 수로 밀가루와 버터 그리고 단맛 만 날 뿐이며, 단순한 제조 형태이기 때문에 맛에 있어 특별함이나 차별화된 것이 없다. 이에 다양한 식재료를 사용한 새로운 호두과자를 개발, 판매하고 있다. Traditional walnut cookies are made by mixing flour, sugar, eggs, water, and soda to make dough, mixing red bean paste with walnuts, sugar, and water to make the contents, then putting the dough and contents into a mold and baking them at a certain temperature. The flavor and taste of the manufactured walnut cookies can only meet flour, butter, and sweetness over time, and there is nothing special or differentiated in taste because it is a simple manufacturing form. Accordingly, they are developing and selling new walnut snacks using various ingredients.
정읍 쌍화탕은 옛날 궁중의 임금이 궁녀들과 밤을 즐기고 몸이 지쳐 있을 때 어의가 임금의 피로회복을 위해 만든 탕약이 “쌍화탕”이라고 전해지기도 하는데, 정읍의 특산물인 쌍화탕은 9증구포 숙지황을 사용함으로 써 생지황을 직접 만든 막걸리에 쪘다 말리기를 아홉 번 반복해서 구증구포라 불린다. 구증구포를 하는 이유는 약성의 의도적인 변화나 강화, 독성제거를 하기 위함이다. 또한, 쌍화는 심적으로나 육체적으로 피로하고, 기혈(氣血)이 모두 상한 경우, 병 후 기가 허약하고 식은땀이 흐르는 증상 등에 매우 효과적이고, 현대에 들어 쌍화탕에 대한 실험의 연구 결과로 항피로 효과, 간 기능 개선 효과, 항염증 효과, 헤모글로빈 증가효과, 병후 체력 회복 등에서 유의성 있는 결과가 보고된 바 있으며, 한약 특유의 향과 맛 때문에 일부 사람들에게는 취식을 거부감을 일으킬 수 있다.Jeongeup Ssanghwatang is said to be “Ssanghwatang,” a decoction made by a royal doctor to recover from fatigue when the king of the palace enjoyed a night out with court ladies and was tired. It is called Gujeunggupo by steaming saengjihwang in homemade makgeolli and drying it nine times. The reason for doing Gujeunggupo is to intentionally change or strengthen medicinal properties and remove toxicity. In addition, Ssanghwa is very effective for mentally and physically fatigued cases, when both Qi and blood are damaged, and symptoms of weak Qi and cold sweat after illness. , liver function improvement effect, anti-inflammatory effect, hemoglobin increase effect, and post-illness recovery, etc. have been reported to have significant results.
일반적으로 쌍화는 탕, 차, 타블렛(tablet) 또는 분말 형태로 섭취를 하는데, 이를 이용한 전병 등의 새로운 식품 개발이 진행된 바 있었으나, 호두과자에 적용한 식품은 개발, 판매된 적이 없으며, 이는 쌍화를 앙금에 적용시 쌍화 특유의 향과 맛 때문에 호두과자의 맛과 향이 떨어져서 기호도가 오히려 떨어지기 때문이다.In general, Ssanghwa is consumed in the form of soup, tea, tablet, or powder. New foods such as pancakes using it have been developed, but food applied to walnut snacks has never been developed or sold. This is because when applied to Ssanghwa, the taste and aroma of walnut snacks are lowered due to the unique aroma and taste of Ssanghwa, and the degree of preference is rather lowered.
본 발명은 호두과자 제조 과정에서 앙금과 쌍화탕을 적절하게 배합하면 시간이 지나도 맛과 향이 더욱 진해지는 효과를 볼 수 있을 뿐만 아니라 쌍화의 농도 조절로 인해 약이라는 인식을 없애고 쌍화의 성분 조절로 인해 부작용의 최소화한 새로운 호두과자 및 이의 제조방법을 제공하고자 한다. In the present invention, when sediment and Ssanghwa-tang are properly mixed in the process of manufacturing walnut confectionery, not only can the effect of enhancing the taste and aroma over time, but also eliminates the perception that it is a medicine due to the control of the concentration of Ssanghwa, and side effects due to the control of the components of Ssanghwa It is intended to provide a new walnut snack and a manufacturing method of the minimized.
상술한 과제를 해결하기 위하여 본 발명의 쌍화 호두과자는 호두과자피 및 쌍화앙금을 포함한다.In order to solve the above problems, the paired walnut pastry of the present invention includes walnut pastry skin and paired bean paste.
또한, 본 발명은 쌍화 호두과자 제조방법에 관한 것으로서, 호두, 쌍화탕, 앙금 및 반죽을 각각 준비하는 1단계; 상기 앙금 및 상기 쌍화탕을 혼합하여 쌍화앙금을 제조하는 2단계; 예열된 호두과자 하부 소성틀에 상기 반죽을 투입한 다음, 상기 쌍화앙금 및 호두를 투입한 후, 상부 소성틀을 하부 소성틀로 닫은 후, 소성틀을 가열하여 굽는 3단계; 및 소성틀로부터 성형물을 분리하여 쌍화 호두과자를 수득하는 4단계;를 포함하는 공정을 수행하여 쌍화 호두과자를 제조한다.In addition, the present invention relates to a method for manufacturing ssanghwa walnut cookies, comprising: one step of preparing walnuts, ssanghwatang, sediment and dough, respectively; A second step of preparing Ssanghwa sediment by mixing the sediment and the Ssanghwa-tang; A third step of putting the dough into the preheated lower firing mold of walnut cookies, then adding the ssanghwa sediment and walnuts, closing the upper firing mold with the lower firing mold, and then heating and baking the firing mold; and a step 4 of obtaining paired walnut confectionery by separating the molded product from the firing mold to prepare paired walnut confectionery.
또한, 4단계에서 수득한 쌍화 호두과자를 포장하는 공정을 더 수행할 수도 있다. In addition, a process of packaging the paired walnut cookies obtained in step 4 may be further performed.
본 발명의 쌍화 호두과자는 쌍화의 유익한 성분을 섭취하면서도, 쌍화의 향과 맛에 거부감 없이 남녀노소 누구나 거부감 없이 취식할 수 있으면서, 새로운 맛과 향을 지니면서 기호도가 우수하여 상품성이 높은 호두과자를 제공할 수 있다.The Ssanghwa walnut confectionery of the present invention is a walnut confectionery with high marketability because it has a new taste and aroma while ingesting the beneficial components of Ssanghwa, and anyone of all ages can eat it without feeling repulsive to the scent and taste of Ssanghwa. can provide
이하 본 발명의 쌍화 호두과자를 제조하는 방법을 통해서 본 발명을 더욱 구체적으로 설명한다.Hereinafter, the present invention will be described in more detail through the method of manufacturing the paired walnut snack of the present invention.
본 발명의 쌍화 호두과자는 구워진 호두과자피 안에 앙금, 쌍화탕 및 호두를 포함하는 쌍화앙금을 포함하며, 이러한 본 발명은 하기 방법을 통해 제조할 수 있다. The ssanghwa walnut snack of the present invention includes a ssanghwa sediment containing sediment, ssanghwatang, and walnuts in a baked walnut cookie skin, and the present invention can be prepared through the following method.
상기 쌍화 앙금은 호두 외에 아몬드, 땅콩 등의 견과류를 더 포함할 수도 있다.The ssanghwa sediment may further include nuts such as almonds and peanuts in addition to walnuts.
본 발명의 쌍화 호두과자는 호두, 쌍화탕, 앙금 및 반죽을 각각 준비하는 1단계; 상기 앙금 및 상기 쌍화탕을 혼합하여 쌍화앙금을 제조하는 2단계; 예열된 호두과자 하부 소성틀에 상기 반죽을 투입한 다음, 상기 쌍화앙금을 투입한 후, 호두를 놓고 상부 소성틀을 하부 소성틀로 닫은 후, 소성틀을 가열하여 굽는 3단계; 및 소성틀로부터 성형물을 분리하여 쌍화 호두과자를 수득하는 4단계;를 포함하는 공정을 수행한다. Ssanghwa walnut confectionery of the present invention includes one step of preparing walnuts, ssanghwatang, sediment and dough, respectively; A second step of preparing Ssanghwa sediment by mixing the sediment and the Ssanghwa-tang; A third step of putting the dough into the preheated lower baking mold of walnut cookies, then adding the ssanghwa sediment, placing walnuts, closing the upper baking mold with the lower baking mold, and then heating and baking the baking mold; and a fourth step of separating the molded product from the baking mold to obtain paired walnut cookies.
또한, 4단계에서 수득한 쌍화 호두과자를 포장하는 공정을 더 수행할 수도 있다. In addition, a process of packaging the paired walnut cookies obtained in step 4 may be further performed.
1단계의 상기 호두는 1/3 ~ 1/7 크기로 으깬 것(절단한 것)을 사용하거나, 또는 으깨지 않은 호두를 사용할 수 있다.The walnuts in the first step may be mashed (cut) in 1/3 to 1/7 size, or unmashed walnuts.
1단계의 상기 쌍화탕은 대추과육, 백작약, 황기뿌리, 숙지황, 둥글레뿌리, 천궁뿌리, 당귀뿌리, 갈근, 계피줄기껍질, 생강뿌리, 감초 및 물을 혼합 및 교반하여 혼합액을 제조하는 1-1단계; 상기 혼합액을 가열하여 탕을 제조하는 1-2단계;를 포함하는 공정을 수행하여 제조한 것을 사용할 수 있다. The Ssanghwatang in step 1 is prepared by mixing and stirring jujube flesh, white peony, Astragalus root, sukjihwang, round root, cnidium root, angelica root, root, cinnamon stem peel, ginger root, licorice and water to prepare a mixed solution ; It is possible to use one prepared by performing a process including 1-2 steps of heating the mixed solution to prepare hot water.
쌍화탕 제조공정의 1-1단계의 상기 혼합액은 대추과육 3.5 ~ 4.5 중량%, 백작약 2.5 ~ 3.4 중량%, 황기뿌리 1.6 ~ 2.3 중량%, 숙지황 1.5 ~ 2.5 중량%, 둥글레뿌리 1.5 ~ 3.0 중량%, 천궁뿌리 1.0 ~ 2.0 중량%, 당귀뿌리 1.0 ~ 2.0 중량%, 갈근 0.8 ~ 2.5 중량%, 계피줄기껍질 1.0 ~ 2.5 중량%, 생강뿌리 1.0 ~ 1.6 중량%, 감초 0.5 ~ 1.5 중량% 및 100 중량% 중 나머지 잔량의 물을 포함할 수 있으며, 바람직하게는 대추과육 3.60 ~ 4.30 중량%, 백작약 2.70 ~ 3.20 중량%, 황기뿌리 1.70 ~ 2.20 중량%, 숙지황 1.60 ~ 2.30 중량%, 둥글레뿌리 1.70 ~ 2.60 중량%, 천궁뿌리 1.20 ~ 1.90 중량%, 당귀뿌리 1.20 ~ 1.80 중량%, 갈근 0.90 ~ 2.30 중량%, 계피줄기껍질 1.10 ~ 2.30 중량%, 생강뿌리 1.00 ~ 1.50 중량%, 감초 0.70 ~ 1.30 중량% 및 100 중량% 중 나머지 잔량의 물을 포함할 수 있고, 더욱 바람직하게는 대추과육 3.75 ~ 4.15 중량%, 백작약 2.75 ~ 3.15 중량%, 황기뿌리 1.80 ~ 2.15 중량%, 숙지황 1.80 ~ 2.20 중량%, 둥글레뿌리 1.75 ~ 2.40 중량%, 천궁뿌리 1.30 ~ 1.70 중량%, 당귀뿌리 1.25 ~ 1.70 중량%, 갈근 1.10 ~ 2.00 중량%, 계피줄기껍질 1.30 ~ 2.00 중량%, 생강뿌리 1.10 ~ 1.40 중량%, 감초 0.80 ~ 1.20 중량% 및 100 중량% 중 나머지 잔량의 물을 포함할 수 있다. 상기 쌍화탕 제조에 사용되는 한약재들은 건조된 재료이며, 상기 중량%는 물을 제외하고 재료들의 중량%는 건조 중량을 의미한다. 그리고, 상기 범위 내로 한약재들을 사용하는 것이 호두과자의 맛과 향을 밸런스, 상품성 측면에서 바람직하다.The mixed solution in step 1-1 of the Ssanghwatang manufacturing process is 3.5 to 4.5% by weight of jujube flesh, 2.5 to 3.4% by weight of white peony, 1.6 to 2.3% by weight of Astragalus root, 1.5 to 2.5% by weight of Rehmannia root, 1.5 to 3.0% by weight of round root, 1.0 to 2.0% by weight of cnidium root, 1.0 to 2.0% by weight of angelica root, 0.8 to 2.5% by weight of root root, 1.0 to 2.5% by weight of cinnamon stem bark, 1.0 to 1.6% by weight of ginger root, 0.5 to 1.5% by weight and 100% by weight of licorice root It may contain the remaining amount of water, preferably jujube meat 3.60 ~ 4.30% by weight, white peony 2.70 ~ 3.20% by weight, Astragalus root 1.70 ~ 2.20% by weight, sukjihwang 1.60 ~ 2.30% by weight, round root 1.70 ~ 2.60% by weight %, cnidium root 1.20 ~ 1.90 wt%, Angelica root 1.20 ~ 1.80 wt%, gal root 0.90 ~ 2.30 wt%, cinnamon stem bark 1.10 ~ 2.30 wt%, ginger root 1.00 ~ 1.50 wt%, licorice 0.70 ~ 1.30 wt% and 100 The rest of the weight % may include water, more preferably jujube flesh 3.75 ~ 4.15% by weight, white peony 2.75 ~ 3.15% by weight, Astragalus root 1.80 ~ 2.15% by weight, sukjihwang 1.80 ~ 2.20% by weight, round root 1.75 ~ 2.40 wt%, cnidium root 1.30 ~ 1.70 wt%, angelica root 1.25 ~ 1.70 wt%, gal root 1.10 ~ 2.00 wt%, cinnamon stem bark 1.30 ~ 2.00 wt%, ginger root 1.10 ~ 1.40 wt%, licorice 0.80 ~ 1.20 wt% % and 100% by weight, and may include the remaining amount of water. The herbal medicines used in the manufacture of the Ssanghwatang are dried materials, and the weight% means the dry weight of the materials except for water. In addition, using herbal medicines within the above range is preferable in terms of balance and commerciality of the taste and aroma of walnut cookies.
그리고, 1-2단계의 가열은 탕처리 온도로서, 110 ~ 130℃에서 10 ~ 16 시간 동안, 바람직하게는 110 ~ 120℃에서 10 ~ 14 시간 동안 수행하는 것이 적절하며, 이 온도 보다 높거나, 가열시간이 길면, 쌍화탕에서 탄맛이 나거나, 쌍화탕의 맛과 향이 너무 강하게 나서 쌍화 호두과자에서 쌍화 향, 맛이 너무 강하게 나게 되어 오히려 상품성이 저하될 수 있다.In addition, the heating in step 1-2 is the hot water treatment temperature, and it is appropriate to perform it at 110 ~ 130 ° C for 10 to 16 hours, preferably at 110 ~ 120 ° C for 10 ~ 14 hours, higher than this temperature, If the heating time is long, Ssanghwa-tang may taste burnt, or the taste and aroma of Ssanghwa-tang may be too strong, so that Ssanghwa Walnut Snacks may have too strong scent and taste of Ssanghwa, resulting in a decrease in marketability.
또한, 1단계의 상기 앙금은 호두과자에 사용되는 일반적인 팥앙금을 사용할 수 있으며, 바람직하게는 세척 후 팥을 불리 다음, 불린 팥을 삶는 단계; 삶은 물을 걸러서 삶은 팥과 팥물을 분리하는 단계; 및 분리된 삶은 팥, 설탕, 소금 및 물엿을 혼합한 후, 조려서 팥 앙금을 제조하는 단계;를 포함하는 공정을 수행하여 제조한 것을 사용할 수 있다.In addition, the sediment of the first step may be a common red bean sediment used in walnut confectionery. Preferably, after washing, the red beans are soaked, and then the soaked red beans are boiled; Separating boiled red beans and red bean water by filtering the boiled water; And after mixing the separated boiled red beans, sugar, salt and starch syrup, boiling them to prepare red bean sediment;
삶은 팥, 설탕, 소금 및 물엿의 혼합량은 설탕 10 ~ 30 중량%, 소금 0.3 ~ 2 중량%, 물엿 5 ~ 10 중량% 및 100 중량% 나머지 잔량의 상기 삶은 팥을 사용할 수 있고, 바람직하게는 설탕 15.0 ~ 28.0 중량%, 소금 0.5 ~ 1.6 중량%, 물엿 6.0 ~ 9.0 중량% 및 100 중량% 나머지 잔량의 상기 삶은 팥을 사용할 수 있으며, 더욱 바람직하게는 설탕 17.0 ~ 26.0 중량%, 소금 0.5 ~ 1.4 중량%, 물엿 6.5 ~ 8.5 중량% 및 100 중량% 나머지 잔량의 상기 삶은 팥을 사용할 수 있다.The mixing amount of boiled red beans, sugar, salt and starch syrup is 10 to 30% by weight of sugar, 0.3 to 2% by weight of salt, 5 to 10% by weight of starch syrup, and 100% by weight. The remaining amount of the boiled red beans can be used, preferably sugar 15.0 to 28.0% by weight, 0.5 to 1.6% by weight of salt, 6.0 to 9.0% by weight of starch syrup and 100% by weight of the remaining amount of the boiled red beans may be used, more preferably 17.0 to 26.0% by weight of sugar and 0.5 to 1.4% by weight of salt %, 6.5 to 8.5% by weight of starch syrup and 100% by weight of the remaining amount of the boiled red beans may be used.
또한, 1단계의 상기 반죽은, 계란, 우유, 설탕, 소금 및 물을 혼합한 제1혼합물을 제조하는 단계; 상기 제1혼합물에 밀가루, 베이킹 파우더, 전분 및 마가린을 혼합하여 교반을 수행하여 제2혼합물을 제조하는 단계; 및 상기 제2혼합물을 숙성시키는 단계;를 포함하는 공정을 수행하여 제조한 것을 사용할 수 있다.In addition, the dough of step 1, preparing a first mixture by mixing eggs, milk, sugar, salt and water; preparing a second mixture by mixing flour, baking powder, starch, and margarine with the first mixture and performing stirring; and aging the second mixture.
반죽 제조시, 상기 제2혼합물은 계란 15.0 ~ 18.3 중량%, 우유 7.25 ~ 8.70 중량%, 물 11.10 ~ 13.50 중량%, 설탕 18.65 ~ 23.20 중량%, 소금 0.01 ~ 0.03 중량%, 베이킹 파우더 0.50 ~ 0.57 중량%, 전분 0.10 ~ 0.15 중량%, 마가린 2.40 ~ 2.60 중량% 및 100 중량% 중 나머지 잔량의 밀가루를 포함할 수 있으며, 바람직하게는 계란 16.0 ~ 18.0 중량%, 우유 7.75 ~ 8.50 중량%, 물 11.50 ~ 13.00 중량%, 설탕 19.50 ~ 22.00 중량%, 소금 0.01 ~ 0.03 중량%, 베이킹 파우더 0.50 ~ 0.55 중량%, 전분 0.10 ~ 0.15 중량%, 마가린 2.40 ~ 2.60 중량% 및 100 중량% 중 나머지 잔량의 밀가루를 포함할 수 있고, 더욱 바람직하게는 계란 16.2 ~ 17.8 중량%, 우유 8.00 ~ 8.50 중량%, 물 11.50 ~ 12.60 중량%, 설탕 19.50 ~ 21.00 중량%, 소금 0.01 ~ 0.03 중량%, 베이킹 파우더 0.52 ~ 0.55 중량%, 전분 0.11 ~ 0.13 중량%, 마가린 2.42 ~ 2.60 중량% 및 100 중량% 중 나머지 잔량의 밀가루를 포함할 수 있다.When preparing dough, the second mixture contains 15.0 to 18.3% by weight of eggs, 7.25 to 8.70% by weight of milk, 11.10 to 13.50% by weight of water, 18.65 to 23.20% by weight of sugar, 0.01 to 0.03% by weight of salt, and 0.50 to 0.57% by weight of baking powder. %, 0.10 to 0.15% by weight of starch, 2.40 to 2.60% by weight of margarine, and the remainder of flour among 100% by weight, preferably 16.0 to 18.0% by weight of eggs, 7.75 to 8.50% by weight of milk, and 11.50 to 11.50% water 13.00% by weight, 19.50 - 22.00% sugar, 0.01 - 0.03% salt, 0.50 - 0.55% baking powder, 0.10 - 0.15% starch, 2.40 - 2.60% margarine, and the remainder of 100% flour 16.2 to 17.8% by weight of eggs, 8.00 to 8.50% by weight of milk, 11.50 to 12.60% by weight of water, 19.50 to 21.00% by weight of sugar, 0.01 to 0.03% by weight of salt, and 0.52 to 0.55% by weight of baking powder , 0.11 to 0.13% by weight of starch, 2.42 to 2.60% by weight of margarine, and 100% by weight of the remainder of flour.
그리고, 반죽 제조공정에서 상기 숙성은 4 ~ 6℃에서 20 ~ 24 시간 동안 수행하는 것이 좋다. 이때, 숙성 온도가 4℃ 미만이거나, 숙성 시간이 20시간 미만이면 숙성이 잘 되지 한 문제가 있을 수 있고, 숙성 온도가 6℃를 초과하거나, 숙성 시간이 24시간을 초과하면 오히려 호두과자 맛이 떨어지는 문제가 있을 수 있다.In the dough manufacturing process, the aging is preferably performed at 4 to 6° C. for 20 to 24 hours. At this time, if the aging temperature is less than 4 ℃ or the aging time is less than 20 hours, there may be a problem that the aging is not well, and if the aging temperature exceeds 6 ℃ or the aging time exceeds 24 hours, the taste of walnut cookies is rather There may be a falling problem.
다음으로, 본 발명의 쌍화 호두과자 제조공정에서 2단계는 쌍화앙금을 제조하는 공정으로서, 1단계에서 제조한 앙금과 쌍화탕을 혼합, 교반하여 제조하는 공정이다. 이때, 혼합비율은 상기 앙금 100 중량부에 대하여, 쌍화탕 10 ~ 30 중량부를, 바람직하게는 앙금 100 중량부에 대하여, 쌍화탕 10 ~ 30 중량부를 혼합하는 것이 좋으며, 쌍화탕 사용량이 10 중량부 미만이면 쌍화탕 고유의 맛과 향이 부족하여 제조된 호두과자의 상품성이 좋지 못할 수 있으며, 쌍화탕 사용량이 30 중량부를 초과하면 오히려 과량 사용으로 인해 호두과자의 맛과 향 및 종합적인 기호도가 떨어지는 문제가 있을 수 있다.Next, in the manufacturing process of Ssanghwa walnut confectionery of the present invention, the second step is a process of manufacturing Ssanghwa sediment, which is a process of mixing and stirring the sediment and Ssanghwa-tang prepared in the first step. At this time, the mixing ratio is good to mix 10 to 30 parts by weight of Ssanghwa-tang with respect to 100 parts by weight of the sediment, preferably 10 to 30 parts by weight of Ssanghwa-tang with respect to 100 parts by weight of sediment, and if the amount of Ssanghwa-tang is less than 10 parts by weight, Ssanghwa-tang The product quality of the walnut confectionery may be poor due to the lack of unique taste and aroma, and if the amount of Ssanghwatang exceeds 30 parts by weight, the taste, aroma and overall preference of the walnut confectionery may be deteriorated due to excessive use.
다음으로, 3단계는 소성틀(성형틀)를 이용하여 호두과자 형태로 성형하는 공정으로소, 예열된 호두과자 하부 소성틀에 상기 1단계의 반죽을 투입한 다음, 상기 쌍화앙금 및 호두를 투입한 후, 상부 소성틀을 하부 소성틀로 닫은 후, 소성틀을 가열하여 굽는 공정을 수행한다. Next, step 3 is a process of forming walnut cookies using a firing mold (molding frame). After putting the dough in the first step into the preheated lower firing mold of walnut cookies, the ssanghwa sediment and walnuts are added. After that, the upper firing mold is closed with the lower firing mold, and then the firing mold is heated to perform a baking process.
상기 3단계에서 상기 반죽 100 중량부에 대하여, 상기 쌍화앙금 80 ~ 110 중량부 및 상기 호두 10 ~ 50 중량부를 투입하는 것이, 바람직하게는 상기 반죽 100 중량부에 대하여, 상기 쌍화앙금 85 ~ 108 중량부 및 상기 호두 15 ~ 45 중량부를 투입하는 것이 좋다. 이때 쌍화앙금 사용량이 80 중량부 미만이면 쌍화 호두과자의 맛과 향이 부족할 수 있고, 110 중량부를 초과사용하면 오히려 쌍화 특유의 맛과 향이 강하게 나고 쓴 맛이 쓰게 느껴질 수 있다. 그리고, 호두를 50 중량부 초과하여 사용하면 쌍화 특유의 향과 맛이 감소하여 상품성이 오히려 떨어질 수 있으므로 상기 범위 내로 사용하는 것이 좋다.In the third step, it is preferable to add 80 to 110 parts by weight of the Ssanghwa sediment and 10 to 50 parts by weight of the walnuts with respect to 100 parts by weight of the dough, preferably 85 to 108 parts by weight of the Ssanghwa sediment with respect to 100 parts by weight of the dough It is good to add 15 to 45 parts by weight of walnuts and walnuts. At this time, if the amount of Ssanghwa sediment is less than 80 parts by weight, the taste and aroma of Ssanghwa walnut cookies may be insufficient, and if more than 110 parts by weight are used, the unique taste and aroma of Ssanghwa may be strong and the bitter taste may be felt. In addition, if walnuts are used in excess of 50 parts by weight, the unique aroma and taste of Ssanghwa may decrease, and thus marketability may deteriorate, so it is recommended to use them within the above range.
이때, 반죽 위에 쌍화앙금 및 호두 외에 땅콩, 아몬드 등의 다양한 견과류를 추가적으로 투입할 수도 있다.At this time, in addition to ssanghwa bean paste and walnuts, various nuts such as peanuts and almonds may be additionally added to the dough.
그리고, 4단계에서 소성틀로부터 성형물을 분리하여 쌍화 호두과자를 수득하라 수 있다. Then, in step 4, the molded product can be separated from the firing mold to obtain paired walnut cookies.
이렇게 수득한 쌍화 호두과자를 일정 단위로 포장하여 판매하게 된다.The thus-obtained Ssanghwa walnut snack is packaged in a certain unit and sold.
이러한 방법으로 제조한 본 발명의 쌍화 호두과자는 쌍화의 유익한 성분을 섭취하면서도, 새로운 풍미를 가지는 새로운 간식거리를 제공할 수 있다.The ssanghwa walnut confectionery of the present invention prepared in this way can provide a new snack with a new flavor while consuming the beneficial components of ssanghwa.
이상에서 본 발명의 일 실시예에 대하여 설명하였으나, 본 발명의 사상은 본 명세서에 제시되는 실시 예에 제한되지 아니하며, 본 발명의 사상을 이해하는 당업자는 동일한 사상의 범위 내에서, 구성요소의 부가, 변경, 삭제, 추가 등에 의해서 다른 실시예를 용이하게 제안할 수 있을 것이나, 이 또한 본 발명의 사상범위 내에 든다고 할 것이다.Although one embodiment of the present invention has been described above, the spirit of the present invention is not limited to the embodiments presented herein, and those skilled in the art who understand the spirit of the present invention may add elements within the scope of the same spirit. However, it will be possible to easily suggest other embodiments by means of changes, deletions, additions, etc., but this will also be said to fall within the scope of the present invention.
[실시예 ][Example]
실시예 1 : 쌍화 호도과자의 제조Example 1: Manufacture of Ssanghwa Walnut Confectionery
(1) 앙금의 제조(1) Manufacture of sediment
국산 팥을 이용하여 물에 한번 세척하고 36시간 동안 불린 후 건져냈다.Using domestic red beans, they were washed once in water, soaked for 36 hours, and then taken out.
다음으로, 불린 팥을 솥에서 3시간 동안 삶은 후, 삶은 팥과 팥물을 분리하였다.Next, after boiling the soaked red beans in a pot for 3 hours, the boiled red beans and red bean water were separated.
다음으로, 설탕(정백당) 22.5 중량%, 소금 1.24 중량%, 물엿 7.6 중량% 및 100 중량% 중 나머지 잔량의 삶은 팥을 혼합한 후, 조려서 팥 앙금을 제조하였다.Next, after mixing 22.5% by weight of sugar (white sugar), 1.24% by weight of salt, 7.6% by weight of starch syrup, and the remaining amount of boiled red beans among 100% by weight, boiled red bean sediment was prepared.
(2) 쌍화탕의 제조(2) Manufacture of Ssanghwatang
대추과육 3.96 중량%, 백작약 2.96 중량%, 황기뿌리 1.97 중량%, 숙지황9종 1.97 중량%, 둥글레뿌리 1.97 중량%, 천궁뿌리 1.48 중량%, 당귀뿌리 1.48 중량%, 갈근 1.48 중량%, 계피줄기껍질 1.48 중량%, 생각뿌리 1.28 중량%, 감초 1.0 중량% 및 나머지 잔량의 정제수를 교반하여 혼합하여 혼합액을 제조하였다.Jujube pulp 3.96% by weight, white peony 2.96% by weight, Astragalus root 1.97% by weight, 9 species of Rehmannia Root 1.97% by weight, 1.97% by weight of round root, 1.48% by weight of cnidium root, 1.48% by weight of angelica root, 1.48% by weight of root root, cinnamon stem bark 1.48% by weight, 1.28% by weight of thought root, 1.0% by weight of licorice, and the remaining remaining amount of purified water were stirred and mixed to prepare a mixed solution.
다음으로, 상기 혼합액을 115~120℃에서 12 시간 동안 가열 후, 살균시켜서과정 쌍화탕을 제조하였다. Next, after heating the mixture at 115 ~ 120 ℃ for 12 hours, sterilized to prepare a process ssanghwatang.
(3) 반죽의 제조(3) Preparation of dough
계란 17.5 중량%, 우유 8.30 중량%, 물 12.3 중량%, 설탕 20.6 중량%, 소금 0.02 중량%를 교반기에 투입한 후, 교반시키면서 제1혼합물을 제조한 후, 교반을 수행하면서 상기 교반기에 베이킹 파우더 0.54 중량%, 전분 0.12 중량%, 마가린 2.53 중량% 및 나머지 잔량의 밀가루를 넣고 혼합하여 제2혼합물을 제조하였다.17.5% by weight of eggs, 8.30% by weight of milk, 12.3% by weight of water, 20.6% by weight of sugar, and 0.02% by weight of salt were put into a stirrer, and then a first mixture was prepared while stirring, and baking powder was added to the stirrer while stirring. A second mixture was prepared by adding and mixing 0.54% by weight of starch, 0.12% by weight of starch, 2.53% by weight of margarine, and the remaining amount of flour.
다음으로, 상기 제2혼합물을 4℃에서 20 시간 동안 숙성시켜서 반죽을 제조하였다.Next, a dough was prepared by aging the second mixture at 4° C. for 20 hours.
(4) 쌍화앙금 및 호두과자의 제조(4) Manufacture of Ssanghwa sediment and walnut cookies
앞서 제조한 앙금 100 중량부에 대하여, 앞서 제조한 쌍화탕을 20 중량부로 혼합 및 교반하여 쌍화 앙금을 제조하였다. With respect to 100 parts by weight of the previously prepared sediment, 20 parts by weight of Ssanghwa-tang prepared previously was mixed and stirred to prepare Ssanghwa sediment.
이와는 별도로, 이물을 선별한 후, 절단한 호두를 준비하였다.Separately, after screening foreign substances, cut walnuts were prepared.
호두 과자기계의 호두과자 소성틀을 예열한 상태에서 하부 소성틀에 앞서 제조한 반죽을 투입한 후, 상기 쌍화앙금을 투입한 다음 쌍화앙금 위에 절단한 호두 알맹이를 넣어준 후, 상부 소성틀을 닫은 다음, 가열하여 굽는 공정(baking)을 수행하였다.In the state where the walnut cookie firing mold of the walnut cookie machine is preheated, the dough prepared before the lower firing mold is put, then the ssanghwa sediment is added, and the cut walnut kernels are put on the ssanghwa sediment, then the upper firing frame is closed Next, a heating and baking process was performed.
이때, 쌍화앙금과 호두의 투입량은 반죽 100 중량부에 대하여, 상기 쌍화앙금 12 중량부 및 상기 호두 20 중량부를 투입하였다.At this time, 12 parts by weight of the Ssanghwa sediment and 20 parts by weight of the walnuts were added to 100 parts by weight of the dough.
다음으로, 소성틀로부터 성형물을 분리하여 쌍화 호두과자를 수득한 다음, 일정 단위로 포장하여 쌍화 호두과자를 제조하였다. Next, the molded product was separated from the firing mold to obtain a paired walnut snack, and then packaged in a certain unit to prepare a paired walnut snack.
실시예 2 ~ 3 및 비교예 1 ~ 2Examples 2 to 3 and Comparative Examples 1 to 2
상기 실시예 1과 동일한 방법으로 쌍화 호두과자를 제조하되, 앙금 사용량을 하기 표 1과 같이 사용하여 쌍화 호두과자를 제조하여 실시예 2 ~ 3 및 비교예 1 ~ 2를 각각 실시하였다.Paired walnut cookies were prepared in the same manner as in Example 1, but the amount of sediment was used as shown in Table 1 below to prepare paired walnut cookies, and Examples 2 to 3 and Comparative Examples 1 to 2 were performed, respectively.
(중량부)division
(parts by weight)
실시예 4 ~ 5 및 비교예 3 ~ 4Examples 4 to 5 and Comparative Examples 3 to 4
상기 실시예 1과 동일한 방법으로 쌍화 호두과자를 제조하되, 쌍화 앙금 제조시, 앙금과 쌍화탕의 혼합비를 하기 표 2와 같이 달리하여, 실시예 4 ~ 5 및 비교예 3 ~ 4를 실시하였다.Ssanghwa walnut cookies were prepared in the same manner as in Example 1, but when preparing Ssanghwa sediment, Examples 4 to 5 and Comparative Examples 3 to 4 were carried out by changing the mixing ratio of sediment and Ssanghwa-tang as shown in Table 2 below.
(중량부)division
(parts by weight)
실험예 1 : 관능평가Experimental Example 1: Sensory evaluation
상기 실시예 1 ~ 5 및 비교예 1 ~ 4에서 제조한 쌍화 호두과자에 대한 관능평가를 실시하였다.Sensory evaluation was performed on the Ssanghwa walnut cookies prepared in Examples 1 to 5 and Comparative Examples 1 to 4.
관능평가는 쌍화 호두과차의 맛, 향 및 전체적인 기호도는 피시험자 30명(20세 이하 10명, 30~40세 10명 , 50세 이상 10명)을 대상으로 하여 5점 척도법으로 조사한 후에 평균값으로 나타내었으며, 평가는 5점(매우 우수), 4점(우수), 3점(보통), 2점(나쁨), 1점(매우 나쁨)으로 평가하였다. For the sensory evaluation, the taste, aroma and overall acceptability of Ssanghwa walnut fruit tea were surveyed by 30 test subjects (10 under the age of 20, 10 between the ages of 30 and 40, and 10 over the age of 50) using a 5-point scale method and averaged. 5 points (very good), 4 points (excellent), 3 points (average), 2 points (bad), and 1 point (very bad) were evaluated.
상기 표 3의 관능평가를 살펴보면, 실시예 1 ~ 5는 전반적으로 우수한 관능평가를 받았다. 이에 반해, 쌍화앙금을 80 중량부 미만으로 사용한 비교예 1의 경우, 실시예 1과 비교할 때, 맛과 향이 부족하고, 특히 향이 크게 떨어지는 평가를 받았다. 또한, 쌍화앙금을 110 중량부 초과하여 사용한 비교예 2의 경우, 실시예 3과 비교할 때 오히려 낮은 관능평가를 받았는데, 쌍화 고유의 맛과 향이 너무 강한 것 같다는 평가를 받았다.Looking at the sensory evaluation in Table 3, Examples 1 to 5 received excellent sensory evaluation overall. On the other hand, in the case of Comparative Example 1 using less than 80 parts by weight of Ssanghwa bean paste, compared to Example 1, the taste and aroma were insufficient, and the fragrance was evaluated to be significantly inferior. In addition, in the case of Comparative Example 2 using more than 110 parts by weight of Ssanghwa sediment, compared to Example 3, it received a rather low sensory evaluation, but it was evaluated that the unique taste and aroma of Ssanghwa seemed too strong.
또한, 쌍화앙금 제조시 쌍화탕을 10 중량비 미만으로 사용하여 제조한 쌍화앙금으로 제조한 비교예 3의 경우, 실시예 1 및 실시예 4와 비교할 때, 맛, 향 및 기호도 측면에서 크게 떨어지는 평가를 받았으며, 쌍화앙금 제조시 쌍화탕을 30 중량비 초과 사용하여 제조한 쌍화앙금으로 제조한 비교예 4의 경우, 실시예 1 및 실시예 5와 비교할 때, 오히려 떨어지는 관능평가를 받았으며, 쌍화 고유의 맛과 향이 너무 강하고, 끝맛이 쓰다는 평가를 받았다.In addition, in the case of Comparative Example 3 prepared with Ssanghwa sediment prepared by using less than 10 weight ratio of Ssanghwa sediment when manufacturing Ssanghwa sediment, compared to Examples 1 and 4, taste, aroma and preference were significantly lowered in terms of evaluation. , In the case of Comparative Example 4 prepared with Ssanghwa sediment prepared by using more than 30 weight ratio of Ssanghwa sediment when manufacturing Ssanghwa sediment, compared to Examples 1 and 5, it received a rather poor sensory evaluation, and the unique taste and aroma of Ssanghwa were too It was evaluated as strong and bitter aftertaste.
상기 실시예 및 실험예를 통하여, 본 발명이 기존 호두과자를 쌍화의 효능을 포함하는 건강에도 이로우면서, 기호도가 우수한 새로운 호두과자를 제공할 수 있음을 확인할 수 있었다. Through the above examples and experimental examples, it was confirmed that the present invention can provide a new walnut snack with excellent palatability while being beneficial to health, including the efficacy of pairing the existing walnut snack.
Claims (8)
상기 앙금 100 중량부에 대하여, 쌍화탕 10 ~ 30 중량부를 혼합하여 쌍화앙금을 제조하는 2단계;
예열된 호두과자 하부 소성틀에 상기 반죽을 투입한 다음, 상기 쌍화앙금 및 호두를 투입한 후, 상부 소성틀을 하부 소성틀로 닫은 후, 소성틀을 가열하여 굽는 3단계; 및
소성틀로부터 성형물을 분리하여 쌍화 호두과자를 수득하는 4단계;를 포함하는 공정을 수행하며,
1단계의 상기 쌍화탕은 대추과육 3.5 ~ 4.5 중량%, 백작약 2.5 ~ 3.4 중량%, 황기뿌리 1.6 ~ 2.3 중량%, 숙지황 1.5 ~ 2.5 중량%, 둥글레뿌리 1.5 ~ 3.0 중량%, 천궁뿌리 1.0 ~ 2.0 중량%, 당귀뿌리 1.0 ~ 2.0 중량%, 갈근 0.8 ~ 2.5 중량%, 계피줄기껍질 1.0 ~ 2.5 중량%, 생강뿌리 1.0 ~ 1.6 중량%, 감초 0.5 ~ 1.5 중량% 및 100 중량% 중 나머지 잔량의 물을 혼합 및 교반하여 혼합액을 제조하는 1-1단계; 및 상기 혼합액을 110 ~ 130℃에서 10 ~ 16 시간 동안 가열하여 탕을 제조하는 1-2단계;를 포함하는 공정을 수행하여 제조한 것이고,
1단계의 상기 반죽은,
계란, 우유, 설탕, 소금 및 물을 혼합한 제1혼합물을 제조하는 단계; 상기 제1혼합물에 밀가루, 베이킹 파우더, 전분 및 마가린을 혼합하여 교반을 수행하여 제2혼합물을 제조하는 단계; 상기 제2혼합물을 4 ~ 6℃에서 20 ~ 24 시간 동안 숙성시키는 단계;를 포함하는 공정을 수행하여 제조한 것이고,
상기 제2혼합물은 계란 15.0 ~ 18.3 중량%, 우유 7.25 ~ 8.70 중량%, 물 11.10 ~ 13.50 중량%, 설탕 18.65~23.20 중량%, 소금 0.01~0.03 중량%, 베이킹 파우더 0.50 ~ 0.57 중량%, 전분 0.10 ~ 0.15 중량%, 마가린 2.40 ~ 2.60 중량% 및 100 중량% 중 나머지 잔량의 밀가루를 포함하며,
상기 3단계에서 상기 반죽 100 중량부에 대하여, 상기 쌍화앙금 80 ~ 110 중량부 및 상기 호두 10 ~ 50 중량부를 투입하는 것을 특징으로 하는 쌍화 호두과자의 제조방법.
Step 1 to prepare walnut, ssanghwatang, sediment, and dough respectively;
A second step of preparing Ssanghwa sediment by mixing 10 to 30 parts by weight of Ssanghwa-tang with respect to 100 parts by weight of the sediment;
A third step of putting the dough into the preheated lower firing mold of walnut cookies, then adding the ssanghwa sediment and walnuts, closing the upper firing mold with the lower firing mold, and then heating and baking the firing mold; and
Step 4 of separating the molded product from the firing mold to obtain paired walnut cookies;
The Ssanghwatang in the first step contains 3.5 to 4.5% by weight of jujube flesh, 2.5 to 3.4% by weight of white peony, 1.6 to 2.3% by weight of Astragalus root, 1.5 to 2.5% by weight of Rehmannia glutinosa, 1.5 to 3.0% by weight of round root, and 1.0 to 2.0% by weight of cnidium root. %, 1.0 to 2.0% by weight of angelica root, 0.8 to 2.5% by weight of root root, 1.0 to 2.5% by weight of cinnamon stem bark, 1.0 to 1.6% by weight of ginger root, 0.5 to 1.5% by weight of licorice root, and 100% by weight of remaining water Step 1-1 of mixing and stirring to prepare a mixed solution; And 1-2 steps of heating the mixed solution at 110 ~ 130 ℃ for 10 ~ 16 hours to prepare a bath; It is prepared by performing a process including,
The dough in step 1,
Preparing a first mixture of eggs, milk, sugar, salt and water; preparing a second mixture by mixing flour, baking powder, starch, and margarine with the first mixture and performing stirring; Aging the second mixture at 4 ~ 6 ℃ for 20 ~ 24 hours; It is prepared by performing a process comprising,
The second mixture contains 15.0 to 18.3% by weight of eggs, 7.25 to 8.70% by weight of milk, 11.10 to 13.50% by weight of water, 18.65 to 23.20% by weight of sugar, 0.01 to 0.03% by weight of salt, 0.50 to 0.57% by weight of baking powder, and 0.10% by weight of starch. ~ 0.15% by weight, 2.40 ~ 2.60% by weight of margarine and the remainder of 100% by weight of wheat flour,
In the third step, 80 to 110 parts by weight of the ssanghwa sediment and 10 to 50 parts by weight of the walnuts are added to 100 parts by weight of the dough.
세척 후 팥을 불리 다음, 불린 팥을 삶는 단계;
삶은 물을 걸러서 삶은 팥과 팥물을 분리하는 단계;
분리된 삶은 팥, 설탕, 소금 및 물엿을 혼합한 후, 조려서 팥 앙금을 제조하는 단계;를 포함하는 공정을 수행하여 제조한 것을 특징으로 하는 쌍화 호두과자의 제조방법.
The method of claim 1, wherein the sediment in the first step,
After washing, soaking the red beans, then boiling the soaked red beans;
Separating boiled red beans and red bean water by filtering the boiled water;
A method for producing ssanghwa walnut confectionery, characterized in that it is produced by performing a process comprising: mixing the separated boiled red beans, sugar, salt and starch syrup, and then boiling them to prepare red bean sediment.
호두과자피 및 쌍화앙금을 포함하며,
상기 쌍화앙금은 앙금, 쌍화탕 및 호두를 포함하고,
상기 쌍화앙금은 앙금 100 중량부에 대하여, 쌍화탕 10 ~ 30 중량부를 포함하는 것을 특징으로 하는 쌍화 호두과자.It is a walnut snack prepared by the method of claim 1 or 4,
Including walnut snack skin and ssanghwa sediment,
The ssanghwa sediment includes sediment, ssanghwatang, and walnuts,
The ssanghwa sediment is ssanghwa walnut confectionery, characterized in that it comprises 10 to 30 parts by weight of ssanghwa tang based on 100 parts by weight of sediment.
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| KR101446547B1 (en) * | 2014-03-26 | 2014-10-06 | 민재홍 | Manufacturing method of fried streusel walnut cake |
| KR101642608B1 (en) | 2014-12-26 | 2016-07-25 | 도레이케미칼 주식회사 | Virus and bacteria filtering media and Manufacturing method thereof |
| KR101933348B1 (en) * | 2018-05-30 | 2018-12-27 | 파르나스호텔 주식회사 | method for productin of vitality bread containing Korean traditional medicine |
| KR20200090437A (en) | 2019-01-21 | 2020-07-29 | 농업회사법인주식회사비엠푸드 | comprising Daebong persimmon sediment walnut cake and its preparation method |
| KR102368189B1 (en) | 2019-10-08 | 2022-03-11 | 주식회사 소반에 | Ssanghwa jeonbyeong and manufacturing method thereof |
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