KR20170124233A - Dough composition for walnut cake, walnut cake, and a method of manufacturing using the same - Google Patents
Dough composition for walnut cake, walnut cake, and a method of manufacturing using the same Download PDFInfo
- Publication number
- KR20170124233A KR20170124233A KR1020160053873A KR20160053873A KR20170124233A KR 20170124233 A KR20170124233 A KR 20170124233A KR 1020160053873 A KR1020160053873 A KR 1020160053873A KR 20160053873 A KR20160053873 A KR 20160053873A KR 20170124233 A KR20170124233 A KR 20170124233A
- Authority
- KR
- South Korea
- Prior art keywords
- rice
- walnut
- dough composition
- weight
- walnut confectionery
- Prior art date
Links
Images
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
- A21D13/04—Products made from materials other than rye or wheat flour
- A21D13/047—Products made from materials other than rye or wheat flour from cereals other than rye or wheat, e.g. rice
-
- 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
-
- 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
- A21D2/18—Carbohydrates
- A21D2/181—Sugars or sugar alcohols
-
- 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
- A21D2/24—Organic nitrogen compounds
- A21D2/26—Proteins
- A21D2/261—Animal proteins
- A21D2/263—Animal proteins from dairy products
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Zoology (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Confectionery (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The present invention relates to a dough composition for walnut confectionery comprising a mixture of rice flour and rice gruel, and more particularly to a dough composition for walnut confectionery comprising a mixture of rice flour and rice husk at a weight ratio of 150: 1 to 200: 1, 40 wt%, a walnut confectionery using the composition as an outer layer, and a process for producing the walnut confectionery.
Description
TECHNICAL FIELD The present invention relates to a dough composition for walnut confectionery mixed with rice flour and rice gruel, a walnut confection using the same, and a manufacturing method thereof.
In the present invention, rice flour may be a mixture of old rice and / or rice flour mixed with rice, which have low economic value.
Since rice prices are lowered due to overproduction of rice, farmers' income is reduced, so it is necessary to create added value through rice with low price. Especially in the modern age, it is urgent to develop differentiated rice processing products that meet the needs of consumers by pursuing the high quality, simplicity and safety of food as nuclear family becomes more and more family of two or three in a family.
The efficacy of rice is known to be effective for treating hypertension, kidney disease, eczema, diarrhea, prevention of colon cancer, cholesterol control, kidney stones, and skin beauty.
Nutrients such as fat, carbohydrate, and protein in rice are concentrated in rice bran (rice gruel) and rice gruel (embryo), but more than 95% of the nutrients are dead rice. It is not. It is known that Octacosanol is the octacosanol component of the wing that is able to fly for thousands of kilometers. It is known to contain octacosanol, which reduces cholesterol in the body and increases body fatigue. have. Tocotrienol in rice bran is more than 40 times stronger against blood vessels than tocopherol. It contains a large amount of dietary fiber and is said to be effective in preventing chronic constipation, cramping, and prevention of adult diseases.
Traditionally rice, except rice, has traditional rice cakes, bamboo shoots, sikhye, and so on. Recently, some 378 companies, including makgeolli and rice cakes, have processed 240,000 tons of rice per year, but the rice processing industry is very small and lacks technological power. The tendency to consume rice as a dietary supplement, as well as rice, rice cake, and preference food is increasing in the diet, and consumption patterns of rice are also changing in line with aging and nuclear family trends. In line with this trend, it is necessary for farmers and groups that produce rice to grasp the new requirements of consumers and to apply new processing technology to products to produce more diverse and productive processing products.
Walnuts are rich in omega-3, protein, vitamin B2, and vitamin B1, and are used for both edible and medicinal purposes. Vitamin E is known to help reduce memory activity by increasing blood flow while reducing free radicals. It is said that the walnuts are made to be fattened, made stronger by the body, blackened with hair, protected against gigantic blood,
The walnut confectionery has been operating for the first time in Korea since the founding of the late japanese gyohwaso in 1934 in Cheonan.
As a prior art related to walnut confectionery, Korean Patent Laid-Open No. 10-2009-0096888 (a method of manufacturing a dough for making walnut confectionery using chopsticks and a dough for walnut confectionery produced thereby) Preparation phase; A mixing step of adding and mixing the prepared materials such as wheat flour, sugar, eggs, chalk powder, margarine, glucose, baking powder, whole milk powder, food soda, and water; And stirring the mixed mixture for 20 to 30 minutes, wherein the amount of each material added in the mixing step is 8 to 10 parts by weight of sugar, 6 to 8 parts by weight of sugar 2 to 3 parts by weight of talc powder of 100 to 200 mesh, 1 to 2 parts by weight of margarine, 0.3 to 0.7 part by weight of glucose, 0.2 to 0.4 part by weight of baking powder, 0.05 to 0.10 parts by weight of whole milk powder, And 1 to 3 parts by weight of water. The present invention also relates to a dough for walnut confectionery produced by the method.
Korean Patent Publication No. 10-2011-0099952 A premix for walnut confectionery using rice flour is a step of mixing rice bran with rice or rice flour and mixing rice flour with gluten and a baking improver to prepare a rice flour and a rice flour premix for walnut confection, It consists of mixing malt dextrin, baking powder, vanilla flavor, salt, edible oil and rice flour. In the above premix, an egg (pan liquid), sake (purified meat), margarine, cinnamon powder, maltitol, and purified water are added and kneaded and aged. The above-mentioned kneaded product is made of walnut and fine walnuts, and the automatic or manual walnut confectioner is used to produce the walnut confectionery. However, it gives a complex unique aesthetic feeling over time, but the flow of the era requiring healthy food And there is a problem that the moist taste is deteriorated.
The present invention is a new concept well-being walnut confectionery which protects against adult disease and protects health, and it is sure that it will contribute to rural revitalization which was neglected by the activation of cultivation of these materials because organic pure cultivating materials and rice gruel are used.
Accordingly, it is an object of the present invention to provide a dough composition for a walnut confectionery using a nutritious material required for a well-being without using flour as a dough composition for producing a walnut confectionery outer cover.
Another object of the present invention is to provide walnut confectionery containing the dough composition as an outer layer.
Still another object of the present invention is to provide a method for producing walnut confectionery using the dough composition.
The dough composition of the walnut confectionery according to the present invention is characterized by comprising 20 to 40% by weight of a mixture obtained by mixing rice flour and rice husk at a weight ratio of 150: 1 to 200: 1.
The composition comprises 20 to 25 wt% of rice flour, 8 to 11 wt% of sugar, 20 to 25 wt% of walnuts, 30 to 35 wt% of eggs, 1 to 3 wt% of milk, 8 to 11 wt% of purified water, By weight, and 0.01 to 1% by weight of rice flour.
In addition, the present invention can provide a walnut confectionery containing the dough composition as a sheath.
The walnut cake may be a circle, heart or walnut shape having a diameter of 30 to 100 mm; And circular or heart-shaped with a height of 20 to 50 mm and a diameter of 30 to 100 mm; , And the like.
The walnut confectionery may contain 35 to 45% by weight of the outer layer, 25 to 35% by weight of the sediment, and 25 to 35% by weight of the nuts.
The method of manufacturing a walnut confectionery according to the present invention comprises the steps of preparing a dough composition, preparing a sediment, adding the dough composition to a firing mold, inserting the dough and nuts, and then covering the dough composition with the dough composition, And baking the resulting composition.
The nuts may include any of walnuts of 20 to 25 wt%, pine nut of 5 to 10 wt%, peanuts of 5 to 10 wt%, or sunflower seeds of 5 to 10 wt%.
The step of baking the composition may be performed at 80 to 90 DEG C for 5 to 10 minutes.
The firing frame may have a circular shape, a heart shape or a walnut shape having a diameter of 30 to 100 mm.
The firing frame may be circular or heart-shaped having a height of 20 to 50 mm and a diameter of 30 to 100 mm.
According to the present invention, it is possible to provide a dough composition of a walnut confectionery and a walnut confectionery using a dough composition, which can meet the desire for a healthy diet of the modern man by using rice flour and rice gruel as a main material.
In addition, the walnut confectionery produced by using the dough composition as an outer sheath is excellent in nutrition and can maintain the moistness of the walnut confectionery, so that it has an effect of being stored for a long time while being enjoyed.
BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a process drawing showing an example of a half-cake composition for producing walnuts and a method for producing walnuts using the rice flour and rice husks of the present invention.
Hereinafter, the present invention will be described in more detail.
The terminology used herein is for the purpose of describing particular embodiments only and is not intended to be limiting of the invention. As used herein, the singular forms "a," "an," and "the" include singular forms unless the context clearly dictates otherwise. Also, " comprise "and / or" comprising "when used herein should be interpreted as specifying the presence of stated shapes, numbers, steps, operations, elements, elements, and / And does not preclude the presence or addition of one or more other features, integers, operations, elements, elements, and / or groups.
The present invention relates to a kneading composition for an outer coat of walnut confectionery, a walnut confectionery using the composition, and a process for producing the walnut confectionery.
First, the dough composition for outer coat of walnut confectionery according to the present invention is characterized by comprising 20 to 40% by weight of a mixture of rice flour and rice husk at a weight ratio of 150: 1 to 200: 1 as a main ingredient .
In the present invention, rice flour and rice flour are mixed at an appropriate weight ratio without using flour in dough, so that they can meet not only the trend of high nutrition and well-being but also the moisturizing effect of walnut confectionery.
Rice eyes have physiological functions to prevent adult diseases and control blood glucose levels, and thus have excellent effects on constipation prevention, adult diseases such as obesity and diabetes.
Accordingly, in the present invention, it is intended that the walnut confectionery is placed at a simple snack street as a well-being type by using as a main ingredient a rice including the rice flour and rice husk having the above-mentioned effects to modern people exposed to adult diseases. In addition, considering the farmers who produce relatively rice, it is expected that the income increase effect can be expected for the farmers.
In particular, in the present invention, it is possible to eliminate the prejudice to the rice flour and rice gruel with a somewhat coarse texture by adding a good texture to the whiff of the walnut cake.
It is also well known that rice husk is effective for blood vessel antioxidant activity, chronic constipation, chronic enteritis, enteritis, stroke, adult disease and obesity. In addition, it is rich in vitamins and minerals to help absorb moisture and circulate blood, relax the intestines, and have good quality nutrients such as protein, carbohydrate minerals and amino acids.
Of course, it is most preferable that the rice flour and the rice gruel are nourished by using the non-pesticidal domestic rice which does not use the pesticide.
Particularly, in the present invention, it is preferable to mix the rice flour and rice husk at a weight ratio of 150: 1 to 200: 1, and it is preferable to keep the moistness and stickiness of the walnut confection within the above range.
The mixture of rice flour and rice flour mixed at the above ratio is preferably contained in an amount of 20 to 40% by weight of the total dough composition in order to control the kneading viscosity and moistness appropriately.
The dough composition according to the present invention may further comprise 20-25% by weight of the rice flour, 8-11% by weight of sugar, 20-25% by weight of walnuts, 30-35% by weight of eggs, 1-3% by weight of milk, By weight, 45 to 60% by weight of sediments, and 0.01 to 1% by weight of rice husk.
The dough composition for the walnut confectionery wool according to the present invention is devoid of a monotone color, and various natural coloring materials can be added for producing a walnut confectionery having a better texture. Among them, a healthful walnut confectionery having a green color can be made by adding a small amount of healthy mulberry leaf powder in a range of 0.01 to 5 wt%.
In addition, the eggs of the dough composition are used for softness and nutrition of walnut confectionery. When the content of the confectionery is less than 30% by weight, the softness of the walnut confectionery is reduced, If it is added in excess, there is a problem that the eggs may cause fishy smell in the walnut confectionery and the manufacturing cost also increases.
When the sugar is added in an amount of less than 8% by weight, the sweetness of the walnut cake is lowered. When the sugar is added in an amount of more than 11% by weight, the sweetness is too great.
In addition, the milk serves to help soften and enrich the flavor and aroma of the walnut confection. If the milk is added in an amount of less than 1 wt%, the softness of the walnut confection is deteriorated. If the confection is added in an amount exceeding 3 wt% There is a problem that the milk coagulates on the outer surface during the distribution process. Butter or margarine not only uniformly improves the pores and texture of the walnut confection, but also serves to improve the color of the walnut after baking.
In addition, salt, purified water and the like are added in order to match the state of the proper dough.
The walnut confectionery according to the present invention can be prepared by using the dough composition as a sheath.
In particular, the walnut according to the invention may be in the shape of a circle, heart or walnut with a diameter of 30 to 100 mm; Or a circular shape having a height of 20 to 50 mm and a diameter of 30 to 100 mm or a heart shape. The shape of the walnut confection can be suitably produced by modifying the shape of the firing mold for producing the walnut confectionery.
Hereinafter, a method for producing walnut confectionery according to the present invention will be described.
1 is a process diagram showing an example of a method for producing walnut confectionery using rice flour and rice husk of the present invention. Referring to FIG. 1, the walnut confectionery according to the present invention includes a step of preparing a dough composition for an outer covering, a step of adding a sediment, a step of putting the dough composition into a firing frame, inserting the dough and nuts, And baking the prepared composition.
The dough composition is prepared by mixing 20 to 40% by weight of a mixture obtained by mixing rice flour and rice husk at a weight ratio of 150: 1 to 200: 1 as described in detail above, 20 to 25 wt% of rice flour, 8 to 11 wt% of sugar, 20 to 25 wt% of walnuts, 30 to 35 wt% of egg, 1 to 3 wt% of milk, 8 to 11 wt% of purified water, % And rice bran 0.01 to 1 wt%.
The dough composition for outer coat of the walnut confectionery according to the present invention is stirred at a high speed or a low speed in a stirring device so that the components contained in the dough composition can be sufficiently mixed.
Then, it goes through a step to prepare a sediment that is a chewing gum of walnut cookies.
Next, when the walnut confectionery dough composition and walnut confectionery are added, the dough composition is put into a firing mold, and the dough and nuts are put into the firing mold and then covered with the dough composition.
First, a portion of the dough composition to be a surface is put into a sufficiently sized firing frame of sufficient size, and the dough composition and the nuts are put therein, and then the dough composition is covered with the dough composition.
According to an embodiment of the present invention, the firing frame may have a circular shape, a heart shape or a walnut shape having a diameter of 30 to 100 mm. According to another embodiment of the present invention, the firing frame may be circular or heart-shaped having a height of 20 to 50 mm and a diameter of 30 to 100 mm. Therefore, the size and shape of the final walnut cookie can be determined according to the firing frame.
The nuts may be selected from walnuts, pine nuts, peanuts and sunflower seeds, but are not limited thereto.
Finally, when the composition is baked at 80 to 90 ° C for 5 to 10 minutes, the walnut cake according to the present invention, in which the outer surface is ripened but the nuts are slightly ripened to have crisp chewiness and taste when chewing walnut cookies Can be obtained.
The obtained walnut cookies are cooled for about 3 to 5 minutes, packaged individually on an uncoated paper to prevent evaporation of water, and then packed in various packing boxes as necessary.
When long-term storage is required, it is preferable to store the image at about 2 to 3 占 폚 in a refrigerated state.
The walnut confectionery produced according to the present invention preferably contains 35 to 45% by weight of the sheath, 25 to 35% by weight of sediments, and 25 to 35% by weight of nuts, based on 100% by weight of the total weight. Namely, by increasing the content of nuts as much as possible, it is possible to produce walnut confectionery which is rich in nutrition and excellent in texture.
The nuts preferably include any one of 20 to 25 wt% of walnuts, 5 to 10 wt% of pine nut, 5 to 10 wt% of peanuts, and 5 to 10 wt% of sunflower seeds.
Hereinafter, preferred embodiments of the present invention will be described in detail. The following examples are intended to illustrate the present invention, but the scope of the present invention should not be construed as being limited by these examples. In the following examples, specific compounds are exemplified. However, it is apparent to those skilled in the art that equivalents of these compounds can be used in similar amounts.
Example 1: Preparation of dough composition for walnut confectionery
A dough composition for walnut confectionery comprising 20 to 40% by weight of a mixture of rice flour and rice husk at a weight ratio of 150: 1 to 200: 1 was prepared.
Example 2: Preparation of walnut confectionery
After preparing the dough composition prepared in Example 1, a wort cake was prepared by adding a sediment
While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is evident that many alternatives, modifications and variations will be apparent to those skilled in the art in light of the above teachings. It will be understood that the present invention can be changed.
It is possible to increase the number of branches and to increase the consumption of rice by manufacturing dough compositions for walnut confectionery which have low commerciality and rice gruel. In addition, since it can reduce the consumption of wheat flour, it can be used industrially as it helps foreign currency savings and farm income.
Claims (4)
The composition comprises 20 to 25 wt% of rice flour, 8 to 11 wt% of sugar, 20 to 25 wt% of walnuts, 30 to 35 wt% of eggs, 1 to 3 wt% of milk, 8 to 11 wt% of purified water, By weight of the rice bran and 0.01 to 1% by weight of the rice bran.
Preparing a dough composition for the walnut confectionery,
A step of producing a sediment,
A method for manufacturing walnut confectionery comprising the steps of: putting the dough composition into a firing frame, filling the dough composition with the dough and nuts, and then covering the dough composition with the dough composition; and baking the prepared composition.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020160053873A KR20170124233A (en) | 2016-05-02 | 2016-05-02 | Dough composition for walnut cake, walnut cake, and a method of manufacturing using the same |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020160053873A KR20170124233A (en) | 2016-05-02 | 2016-05-02 | Dough composition for walnut cake, walnut cake, and a method of manufacturing using the same |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| KR20170124233A true KR20170124233A (en) | 2017-11-10 |
Family
ID=60386821
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1020160053873A KR20170124233A (en) | 2016-05-02 | 2016-05-02 | Dough composition for walnut cake, walnut cake, and a method of manufacturing using the same |
Country Status (1)
| Country | Link |
|---|---|
| KR (1) | KR20170124233A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR102473695B1 (en) * | 2021-12-09 | 2022-12-02 | 홍창석 | Manufacturing method of walnut cake |
-
2016
- 2016-05-02 KR KR1020160053873A patent/KR20170124233A/en not_active Application Discontinuation
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR102473695B1 (en) * | 2021-12-09 | 2022-12-02 | 홍창석 | Manufacturing method of walnut cake |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN1812719B (en) | Baked cake | |
| KR101176372B1 (en) | Premix of Walnut Cookies Using Rice Powder and Preparation Method Thereof | |
| KR101828389B1 (en) | The method of manufacture for baguette using a shrimp and potato | |
| CN105875775A (en) | Red date cookies and preparation method thereof | |
| CN106259731A (en) | A kind of without flour, sugar-free, cake and preparation method thereof without whipped margarine | |
| KR101505737B1 (en) | Dow composition for walnut cake, walnut cake using the same, and method for preparing the walnut cake | |
| CN110122527A (en) | A kind of preparation method that the full muffin of sugar-free quinoa is dry | |
| KR20170036410A (en) | A manufacturing method for walnut confectionery and walnut confectionery manufactured by the same | |
| AU2015290597B2 (en) | Baked confectionery that substantially includes no flour | |
| KR20200145141A (en) | Bread manufacturing method and bread produced by the method | |
| KR20120134761A (en) | Nutritive breads and its making method using white kidney bean and sweet potato dregs | |
| KR101230520B1 (en) | Biscuit from rice bran and the method of making it | |
| KR20210064709A (en) | Ball type baked Yukwa containing sweet persimmon | |
| KR101682280B1 (en) | Ginseng pie and manufacturing method of the same | |
| KR20170124233A (en) | Dough composition for walnut cake, walnut cake, and a method of manufacturing using the same | |
| RU2728335C1 (en) | Method for production of flour confectionary products of special purpose | |
| KR102098472B1 (en) | Walnut cake with dried fruits and manufacturing method thereof | |
| CN112690306A (en) | Hongkong style moon cake wrapper, preparation method thereof and moon cake containing moon cake wrapper | |
| KR20200015686A (en) | Roll cake containing vegetable or fruit and Method for producing the same | |
| JP7090408B2 (en) | Edible fats and oils and foods containing the edible fats and oils | |
| KR102586217B1 (en) | Method of manufacturing the pain de campagne and the pain de campagne made by them | |
| RU2748276C1 (en) | Gluten-free dry mixture for making a cake using native buckwheat flour, amaranth flour and fruit and vegetable and berry powders and a method for making a cake | |
| KR102300693B1 (en) | Garlic bread manufacturing method and garlic bread using the same | |
| RU2806307C1 (en) | Method of preparing “vienskie” waffles using elevit biologically active additive | |
| RU2746106C1 (en) | Gluten-free dry mix for production of cookies using flour from native buckwheat, amaranth flour, fruit and vegetable and berry powders and method for production of cookies |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| A201 | Request for examination | ||
| E902 | Notification of reason for refusal | ||
| E902 | Notification of reason for refusal | ||
| E601 | Decision to refuse application | ||
| E601 | Decision to refuse application |