TWI692316B

TWI692316B - Soybean biscuit manufacturing method

Info

Publication number: TWI692316B
Application number: TW107120731A
Authority: TW
Inventors: 葉連德
Original assignee: 國立高雄餐旅大學
Priority date: 2018-06-15
Filing date: 2018-06-15
Publication date: 2020-05-01
Also published as: TW202000047A

Abstract

一種黃豆餅乾之製造方法，包含一將奶油、糖及鹽均勻混合成一混合材料的混合步驟、一分次加入全蛋液並拌勻而使該混合材料形成一拌蛋材料的拌蛋步驟、一加入麵粉及黃豆渣粉並拌勻而使該拌蛋材料形成一麵糊的麵糊製作步驟、一加入鮮奶並拌勻而使該麵糊形成一拌奶材料的拌鮮奶步驟、一將該拌奶材料製成複數餅胚的成型步驟，及一將該等餅胚以一烤箱進行烘烤，使該等餅胚形成複數黃豆餅乾成品的烘烤步驟。以加入黃豆渣粉製作該麵糊，可降低該麵糊的原料成本，並可相對於未添加黃豆渣粉而言大幅提高成品的營養價值。A method for manufacturing soy biscuits, including a mixing step of uniformly mixing cream, sugar and salt into a mixed material, an egg mixing step of adding whole egg liquid in one portion and mixing to form the mixed material into an egg mixing material, a Adding flour and soybean dregs powder and mixing to make the egg mix material form a batter batter preparation step, adding fresh milk and mixing to form the batter to form a milk mix bakery step, mixing the milk The forming step of forming a plurality of cake embryos from the material, and the baking step of baking these cake embryos in an oven to make the cake embryos form a plurality of finished soy bean biscuits. Making the batter by adding soybean dregs powder can reduce the raw material cost of the batter, and can greatly improve the nutritional value of the finished product compared to not adding the soybean dregs powder.

Description

黃豆餅乾之製造方法Soybean biscuit manufacturing method

本發明是有關於一種食品的製造方法，特別是指一種黃豆餅乾之製造方法。The invention relates to a method for manufacturing food, in particular to a method for manufacturing soybean biscuits.

黃豆含有豐富的植物性蛋白質、胺基酸、鈣、鐵、鋅、維生素B群，以及大量的膳食纖維，營養價值極高，為餐桌上常見的食材。許多人將黃豆以水浸軟，再添加水研磨成豆漿，並以紗布濾掉豆漿中的黃豆渣，以提升豆漿的飲用口感。然而，雖然黃豆渣中仍含有大量的蛋白質、卵磷脂、膳食纖維等營養成分，由於直接食用黃豆渣的味道及口感皆不佳，因此常直接被當作廚餘，而丟棄不用又難免覺得可惜，往往令人困擾不已。若能利用黃豆渣製成食品，將能解決前述困擾，並可大幅提高食品的營養價值。Soybeans are rich in plant-based protein, amino acids, calcium, iron, zinc, vitamin B group, and a large amount of dietary fiber. They have extremely high nutritional value and are common ingredients on the table. Many people soak the soybeans with water, add water to grind them into soybean milk, and filter the soybean dregs in the soybean milk with gauze to enhance the drinking taste of the soybean milk. However, although the soybean dregs still contain a lot of nutrients such as protein, lecithin, dietary fiber, etc., the taste and taste of the soybean dregs are not good, so it is often used directly as food waste, and it is a pity to discard it. , Often disturbing. If the soybean dregs can be used to make food, it will solve the aforementioned problems and greatly improve the nutritional value of the food.

因此，本發明之目的，即在提供一種以黃豆渣製作餅乾的黃豆餅乾之製造方法。Therefore, the object of the present invention is to provide a method for manufacturing soybean biscuits using soybean residue to make biscuits.

於是，本發明黃豆餅乾之製造方法包含一混合步驟、一拌蛋步驟、一麵糊製作步驟、一拌鮮奶步驟、一成型步驟，及一烘烤步驟。該混合步驟是將奶油、糖及鹽均勻混合成一混合材料。該拌蛋步驟是將全蛋液分次加入並拌勻於該混合材料中，使該混合材料形成一拌蛋材料。該麵糊製作步驟是將麵粉及黃豆渣粉加入該拌蛋材料中，並均勻攪拌成一麵糊。該拌鮮奶步驟是將鮮奶加入該麵糊，並均勻攪拌成一拌奶材料。該成型步驟是將該拌奶材料製成多個餅胚，該烘烤步驟是將該等餅胚以一烤箱進行烘烤，使該等餅胚形成多個黃豆餅乾成品。Therefore, the manufacturing method of the soybean biscuits of the present invention includes a mixing step, an egg mixing step, a batter making step, a fresh milk mixing step, a molding step, and a baking step. The mixing step is to uniformly mix cream, sugar and salt into a mixed material. The egg mixing step is to add the whole egg liquid in portions and mix well in the mixed material, so that the mixed material forms an egg mixed material. The preparation method of the batter is to add flour and soybean dregs powder to the egg mixing material, and evenly stir to form a batter. The step of mixing fresh milk is to add fresh milk to the batter and mix it evenly into a mixing material. The forming step is to make the milk-mixed material into a plurality of cake embryos, and the baking step is to bake the cake embryos in an oven, so that the cake embryos form a plurality of finished soybean biscuits.

本發明之功效在於：利用黃豆渣粉等原料製作該麵糊，可降低該麵糊的原料成本，並可相對於未添加黃豆渣粉而言大幅提高成品的營養價值。The effect of the present invention lies in that the batter is prepared by using raw materials such as soybean dregs powder, which can reduce the raw material cost of the batter, and can greatly improve the nutritional value of the finished product compared to that without adding soybean dregs powder.

參閱圖1，本發明黃豆餅乾之製造方法之一第一實施例，是以製作黃豆奇曲餅為例，並包含一混合步驟11、一拌蛋步驟12、一麵糊製作步驟13、一拌鮮奶步驟14、一成型步驟15，及一烘烤步驟16。該混合步驟11是將奶油、糖及鹽均勻混合成一混合材料，在本實施例中，所選用的糖為糖粉與細砂糖，糖粉與細砂糖的添加比例則為5：4，顆粒相對較小的糖粉可均勻溶解於該混合材料中，並能讓奶油充分乳化，能使該混合材料的組織更加均勻，而藉由顆粒相對較大的細砂糖，則可讓所製成的黃豆奇曲餅保有酥鬆的口感。但實際製作時，可依製作需求或口感喜好等等考量調配糖的種類與比例，而不以上述比例為限。該拌蛋步驟12是將全蛋液分次加入並拌勻於該混合材料中，使該混合材料形成一拌蛋材料。Referring to FIG. 1, a first embodiment of a method for manufacturing a soybean biscuit according to the present invention is to make a soy bean curd cake as an example, and includes a mixing step 11, an egg mixing step 12, a batter making step 13, and a fresh mix Milk step 14, a molding step 15, and a baking step 16. The mixing step 11 is to uniformly mix cream, sugar and salt into a mixed material. In this embodiment, the selected sugar is powdered sugar and fine granulated sugar, and the addition ratio of powdered sugar and fine granulated sugar is 5:4. The smaller powdered sugar can be evenly dissolved in the mixed material, and the cream can be fully emulsified, which can make the structure of the mixed material more uniform, and the relatively large particles of fine granulated sugar can make the soy beans made Qiqu cake has a crispy texture. However, in actual production, the types and proportions of sugars can be considered according to the production needs or taste preferences, etc., and not limited to the above ratios. The step 12 of egg mixing is to add the whole egg liquid in portions and mix well in the mixed material, so that the mixed material forms an egg mixed material.

該麵糊製作步驟13包括一以黃豆與水混合研磨並過濾出黃豆渣的研磨子步驟131、一將黃豆渣烘烤呈乾燥狀的烘乾子步驟132，及一將烘乾後的黃豆渣研磨呈粉狀的黃豆渣粉的磨粉子步驟133。在該研磨子步驟131中，是以一般製作豆漿的方式進行研磨，並以紗布過濾而過濾出黃豆渣。接下來，黃豆渣須在該烘乾子步驟132中烘烤呈乾燥狀，以利於在該磨粉子步驟133中進行研磨。在本實施例中，該磨粉子步驟133中的黃豆渣粉是指將黃豆渣研磨至能被40目篩網過篩的程度，在此所用的40目篩網，是指每平方英吋的面積內有40個篩孔(40mesh/in² )的篩網。然而因編織成篩網的不鏽鋼絲直徑略有差異，加上各個國家的標準略有不同，相同目數的篩網所對應的孔徑也將略有不同。一般而言，40目篩網的篩孔孔徑約為0.35mm至0.45mm間，而本實施例選用篩孔孔徑約為0.38mm的40目篩網，因此在本實施例中，黃豆渣粉粒徑範圍為0.10mm至0.37mm。The batter making step 13 includes a grinding sub-step 131 of mixing and filtering soybean dregs with soybean and water, a drying sub-step 132 of baking the soybean dregs in a dry state, and a grinding of the dried soybean dregs Step 133 of pulverizing the yellow soybean dregs powder. In the grinding sub-step 131, grinding is generally performed in a manner of making soy milk, and the soybean residue is filtered by filtering with gauze. Next, the soybean dregs must be baked in the drying sub-step 132 to be dry, so as to facilitate grinding in the milling sub-step 133. In this embodiment, the soybean residue powder in the step 133 of grinding powder refers to grinding the soybean residue to the extent that it can be sieved by a 40-mesh screen, and the 40-mesh screen used herein refers to per square inch There are 40 mesh (40mesh/in ² ) meshes in the area. However, because the diameter of the stainless steel wire woven into the screen is slightly different, and the standards of each country are slightly different, the corresponding aperture of the screen with the same mesh number will also be slightly different. Generally speaking, the mesh opening of the 40 mesh screen is about 0.35mm to 0.45mm, and this embodiment uses a 40 mesh screen with a mesh opening of about 0.38mm, so in this embodiment, the soybean dregs powder The diameter range is 0.10mm to 0.37mm.

該麵糊製作步驟13是將麵粉及黃豆渣粉加入該拌蛋材料中，並均勻攪拌成一麵糊。在本實施例中，所使用的麵粉為高筋麵粉，並選用研磨呈粉狀的黃豆渣粉，而不直接以未磨細的黃豆渣製作，可避免食用者咀嚼時感受到黃豆渣粗糙的口感，以提升烘焙成品的口感與食用者的接受度。在本實施例中，以該麵糊的總重量為100wt%計，該麵糊包括重量百分比為27.8wt%的奶油、重量百分比為18wt%的糖、重量百分比為0.2wt%的鹽、重量百分比為10wt%的全蛋液、重量百分比為4wt%的鮮奶、重量百分比為20wt%的麵粉，及重量百分比為20wt%的黃豆渣粉。但實際製作時，可依食用者的口感喜好或需求適當調配該麵糊的組成物比例，而不以上述比例為限。The batter making step 13 is to add flour and soybean dregs powder to the egg mixing material, and stir evenly into a batter. In this embodiment, the flour used is high-gluten flour, and the powdered yellow okara powder is used instead of the unmilled yellow okara powder, which can avoid the roughness of the yellow okara when the user chews it. Taste to enhance the taste of baked products and the acceptance of consumers. In this embodiment, based on the total weight of the batter being 100% by weight, the batter includes 27.8% by weight of cream, 18% by weight of sugar, 0.2% by weight of salt, and 10% by weight % Whole egg liquid, 4wt% fresh milk, 20wt% flour, and 20wt% soybean dreg powder. However, in actual production, the proportion of the composition of the batter can be appropriately adjusted according to the taste preference or needs of the consumers, and not limited to the above ratio.

該拌鮮奶步驟14是將鮮奶加入該麵糊，並均勻攪拌成一拌奶材料，可在增加麵糊水分的同時提升餅乾的香氣及口感。該成型步驟15是將該拌奶材料製成多個餅胚，以便於該烘烤步驟16中烘烤，由於依照本實施例配方所製成的該麵糊較為稀軟，須將該麵糊填充至擠花袋中，再配合擠花嘴擠壓出該等餅胚。於該烘烤步驟16中，是將該等餅胚以一烤箱設定在上火180℃至220℃及下火140℃至180℃，並烘烤12至22分鐘，即可使該等餅胚形成多個黃豆餅乾成品。在該混合步驟11中添加糖粉及於該麵糊製作步驟13中選用高筋麵粉，皆可使該等餅胚在該烘烤步驟16中烘烤時較不易膨脹變形，該等黃豆餅乾成品即可維持擠花嘴擠壓的形狀，而保有漂亮的花紋。In the step 14 of mixing fresh milk, fresh milk is added to the batter and uniformly mixed into a milk mixing material, which can increase the aroma and taste of the biscuits while increasing the water content of the batter. The forming step 15 is to make the milk mixing material into a plurality of cake blanks, so as to facilitate the baking in the baking step 16, because the batter made according to the formula of this embodiment is relatively soft, the batter must be filled to In the squeeze flower bag, cooperate with the squeeze mouth to squeeze out the cake embryos. In the roasting step 16, the cake blanks are set in an oven at an upper temperature of 180°C to 220°C and a lower temperature of 140°C to 180°C, and baking for 12 to 22 minutes can make the cakes Form multiple finished soy bean biscuits. Adding powdered sugar in the mixing step 11 and selecting high-gluten flour in the batter making step 13 can make the cake embryos less susceptible to expansion and deformation when baked in the baking step 16, and the finished soy bean biscuits are It can maintain the squeezed shape of the squeeze mouth while maintaining a beautiful pattern.

參閱圖2，本發明黃豆餅乾之製造方法之一第二實施例，是以製作黃豆貓舌餅為例，並包含一混合步驟21、一拌蛋步驟22、一拌鮮奶油步驟23、一麵糊製作步驟24、一成型步驟25、一調味步驟26，及一烘烤步驟27。本第二實施例與該第一實施例大致相同，差異在於：該混合步驟21與該拌蛋步驟22所使用的材料有一部分不同，在該拌蛋步驟22與該麵糊製作步驟24間增加了該拌鮮奶油步驟23，於該麵糊製作步驟24後不再拌入鮮奶而直接進行成型，並且在該成型步驟25與該烘烤步驟27間增加了該調味步驟26，說明如下。Referring to FIG. 2, a second embodiment of the manufacturing method of the soy bean biscuit of the present invention is to make the soy cat tongue cake as an example, and includes a mixing step 21, an egg mixing step 22, a fresh cream mixing step 23, and a batter The manufacturing step 24, a molding step 25, a seasoning step 26, and a baking step 27. The second embodiment is substantially the same as the first embodiment, the difference is that the materials used in the mixing step 21 and the egg mixing step 22 are partly different, and an increase is added between the egg mixing step 22 and the batter making step 24 The fresh cream mixing step 23, after the batter making step 24, is not mixed with fresh milk and directly molded, and the seasoning step 26 is added between the molding step 25 and the baking step 27, as described below.

在本第二實施例中，該混合步驟21僅於該混合材料中拌入細砂糖，而不選用糖粉。該拌蛋步驟22是以蛋白取代全蛋液，將蛋白分次加入並拌勻於該混合材料中，使該混合材料形成一拌蛋材料，所製成的餅乾會較使用全蛋液來得脆硬。該拌鮮奶油步驟23是在該拌蛋材料中加入鮮奶油並攪拌均勻，可增加餅乾的香氣，並能使該麵糊充分乳化，進而使所有材料能混合地更均勻。In the second embodiment, the mixing step 21 only mixes fine granulated sugar into the mixed material without using powdered sugar. The egg mixing step 22 is to replace whole egg liquid with egg white, add the egg white in portions and mix well in the mixed material, so that the mixed material forms an egg mixed material, and the biscuits made will be crispier than using whole egg liquid hard. The fresh cream mixing step 23 is to add fresh cream to the egg mixing material and stir evenly, which can increase the aroma of the biscuits, and can fully emulsify the batter, so that all the materials can be mixed more uniformly.

在本第二實施例中，以該麵糊的總重量為100wt%計，該麵糊包括重量百分比為18wt%的奶油、重量百分比為25wt%的糖、重量百分比為0.3wt%的鹽、重量百分比為25wt%的蛋白、重量百分比為7.7wt%的鮮奶油、重量百分比為12wt%的麵粉，及重量百分比為12wt%的黃豆渣粉。但實際製作時，可依食用者的口感喜好或需求適當調配該麵糊的組成物比例，而不以上述比例為限。In this second embodiment, based on the total weight of the batter being 100 wt%, the batter includes 18 wt% cream, 25 wt% sugar, 0.3 wt% salt, and wt% 25wt% protein, 7.7wt% fresh cream, 12wt% flour, and 12wt% soybean dreg powder. However, in actual production, the proportion of the composition of the batter can be appropriately adjusted according to the taste preference or needs of the consumers, and not limited to the above ratio.

該調味步驟26是在該烘烤步驟27前，於該等餅胚上灑上海苔粉再進行烘烤，也可依食用者的喜好添加如碎堅果粒、杏仁片等調味料，並不以本實施例製作的口味為限。於該烘烤步驟27中，是將該等餅胚以一烤箱設定在上火170℃至210℃及下火120℃至160℃，並烘烤10至20分鐘，即可使該等餅胚形成多個黃豆餅乾成品。The seasoning step 26 is to sprinkle moss powder on the cake blanks before the baking step 27 and then toast it. You can also add seasonings such as crushed nuts, almond flakes, etc. The taste produced in this embodiment is limited. In the baking step 27, the cake blanks are set in an oven at an elevated temperature of 170° C. to 210° C. and a low temperature of 120° C. to 160° C., and baked for 10 to 20 minutes. Form multiple finished soy bean biscuits.

綜上所述，本發明黃豆餅乾之製造方法，是利用將烘乾後的黃豆渣研磨呈粉狀的黃豆渣粉等原料製作該麵糊，可取代部分營養價值較低的精製麵粉，不但將本來甚少食用的黃豆渣妥善利用，更大幅提高成品的營養價值，並降低該麵糊的原料成本，故確實能達成本發明之目的。In summary, the manufacturing method of the soybean biscuits of the present invention is to use the dried soybean dregs to grind into powdery soybean dregs powder and other raw materials to make the batter, which can replace part of the refined flour with lower nutritional value. The soy bean dregs, which are rarely consumed, are properly used, which greatly increases the nutritional value of the finished product and reduces the raw material cost of the batter, so it can indeed achieve the purpose of cost invention.

惟以上所述者，僅為本發明之實施例而已，當不能以此限定本發明實施之範圍，凡是依本發明申請專利範圍及專利說明書內容所作之簡單的等效變化與修飾，皆仍屬本發明專利涵蓋之範圍內。However, the above are only examples of the present invention, and should not be used to limit the scope of the present invention. Any simple equivalent changes and modifications made according to the scope of the patent application of the present invention and the content of the patent specification are still classified as This invention covers the patent.

11、21‧‧‧混合步驟12、22‧‧‧拌蛋步驟13、24‧‧‧麵糊製作步驟131‧‧‧研磨子步驟132‧‧‧烘乾子步驟133‧‧‧磨粉子步驟14‧‧‧拌鮮奶步驟15、25‧‧‧成型步驟16、27‧‧‧烘烤步驟23‧‧‧拌鮮奶油步驟26‧‧‧調味步驟11, 21‧‧‧ Mixing step 12, 22‧‧‧ Egg mixing step 13, 24‧‧‧ Batter making step 131‧‧‧ Grinding sub-step 132‧‧‧ Drying sub-step 133‧‧‧Grinding sub-step 14 ‧‧‧ Steps of mixing fresh milk 15, 25‧‧‧‧Steps of forming 16, 27‧‧‧ Baking step 23‧‧‧ Steps of mixing fresh cream 26‧‧‧ Seasoning steps

本發明之其他的特徵及功效，將於參照圖式的實施方式中清楚地呈現，其中：圖1是一方法流程圖，說明本發明黃豆餅乾之製造方法的一第一實施例。圖2是一方法流程圖，說明本發明黃豆餅乾之製造方法的一第二實施例。Other features and effects of the present invention will be clearly presented in the embodiments with reference to the drawings, in which: FIG. 1 is a method flowchart illustrating a first embodiment of the manufacturing method of the soybean biscuits of the present invention. FIG. 2 is a method flowchart illustrating a second embodiment of the manufacturing method of the soybean biscuit of the present invention.

11‧‧‧混合步驟 11‧‧‧Mix step

12‧‧‧拌蛋步驟 12‧‧‧ Steps for egg mixing

13‧‧‧麵糊製作步驟 13‧‧‧Batter making steps

131‧‧‧研磨子步驟 131‧‧‧Grinding substep

132‧‧‧烘乾子步驟 132‧‧‧ drying substep

133‧‧‧磨粉子步驟 133‧‧‧Powder grinding step

14‧‧‧拌鮮奶步驟 14‧‧‧ Steps for mixing fresh milk

15‧‧‧成型步驟 15‧‧‧molding steps

16‧‧‧烘烤步驟 16‧‧‧Baking steps

Claims

一種黃豆餅乾之製造方法，包含下列步驟：一混合步驟，將奶油、糖及鹽均勻混合成一混合材料；一拌蛋步驟，將全蛋液分次加入並拌勻於該混合材料中，使該混合材料形成一拌蛋材料；一麵糊製作步驟，將麵粉及黃豆渣粉加入該拌蛋材料中，並均勻攪拌成一麵糊；一拌鮮奶步驟，將鮮奶加入該麵糊，並均勻攪拌成一拌奶材料；一成型步驟，將該拌奶材料製成複數餅胚；及一烘烤步驟，將該等餅胚以一烤箱進行烘烤，使該等餅胚形成複數黃豆餅乾成品。A method for manufacturing soy biscuits includes the following steps: a mixing step, uniformly mixing cream, sugar and salt into a mixed material; an egg mixing step, adding whole egg liquid in portions and mixing in the mixed material to make the Mixing materials to form a mixed egg material; a batter making step, add flour and soybean dregs powder to the egg mixing material, and evenly mix into a batter; a fresh milk step, add fresh milk to the batter and mix evenly into a mix Milk material; a forming step, the mixed milk material is made into a plurality of cake embryos; and a baking step, the cake embryos are baked in an oven, so that the cake embryos form a plurality of finished soy bean biscuits.

一種黃豆餅乾之製造方法，包含下列步驟：一混合步驟，將奶油、糖及鹽均勻混合成一混合材料；一拌蛋步驟，將蛋白分次加入並拌勻於該混合材料中，使該混合材料形成一拌蛋材料；一麵糊製作步驟，將麵粉及黃豆渣粉加入該拌蛋材料中，並均勻攪拌成一麵糊；一成型步驟，將該麵糊製成複數餅胚；及一烘烤步驟，將該等餅胚以一烤箱進行烘烤，使該等餅胚形成複數黃豆餅乾成品。A method for manufacturing soy biscuits, including the following steps: a mixing step, uniformly mixing cream, sugar and salt into a mixed material; an egg mixing step, adding egg whites in portions and mixing well in the mixed material to make the mixed material Forming a mixed egg material; a batter making step, adding flour and soybean dregs powder to the egg mixing material, and evenly mixing into a batter; a forming step, the batter is made into a plurality of cake embryos; and a baking step, the The cake blanks are baked in an oven, so that the cake blanks form a plurality of finished soybean biscuits.

如請求項1或2所述的黃豆餅乾之製造方法，其中，該麵糊製作步驟包括一以黃豆與水混合研磨並過濾出黃豆渣的研磨子步驟、一將黃豆渣烘烤呈乾燥狀的烘乾子步驟，及一將烘乾後的黃豆渣研磨呈粉狀的黃豆渣粉的磨粉子步驟。The method for manufacturing soybean biscuits according to claim 1 or 2, wherein the batter preparation step includes a grinding sub-step of mixing soybean and water and filtering out the soybean residue, and baking the soybean residue in a dry state Drying sub-step, and a grinding powder sub-step of grinding the dried soybean dregs into powdery soybean dregs powder.

如請求項1或2所述的黃豆餅乾之製造方法，其中，黃豆渣粉的粒徑範圍為0.10mm至0.37mm。The method for manufacturing soybean biscuits according to claim 1 or 2, wherein the particle size of the soybean residue powder ranges from 0.10 mm to 0.37 mm.

如請求項1所述的黃豆餅乾之製造方法，其中，於該烘烤步驟中，該等餅胚是以該烤箱設定在上火180℃至220℃及下火140℃至180℃，並烘烤12至22分鐘。The method for manufacturing soybean biscuits according to claim 1, wherein in the baking step, the cake blanks are set in the oven at an upper temperature of 180°C to 220°C and a lower temperature of 140°C to 180°C, and are baked Bake for 12 to 22 minutes.

如請求項1所述的黃豆餅乾之製造方法，其中，以該拌奶材料的總重量為100wt%計，該拌奶材料包括：奶油，重量百分比為27wt%至29wt%；糖，重量百分比為16wt%至20wt%；鹽，重量百分比為0.2wt%至1.0wt%；全蛋液，重量百分比為9wt%至11wt%；麵粉，重量百分比為18wt%至22wt%；黃豆渣粉，重量百分比為18wt%至22wt%；及鮮奶，重量百分比為3wt%至5wt%。The method for manufacturing a yellow bean biscuit according to claim 1, wherein, based on the total weight of the milk-mixed material being 100wt%, the milk-mixed material includes: cream, a weight percentage of 27wt% to 29wt%; sugar, a weight percentage of 16wt% to 20wt%; salt, 0.2wt% to 1.0wt%; whole egg liquid, 9wt% to 11wt%; flour, 18wt% to 22wt%; soybean residue powder, wt% 18wt% to 22wt%; and fresh milk, the weight percentage is 3wt% to 5wt%.

如請求項2所述的黃豆餅乾之製造方法，還包含一位於該拌蛋步驟後的拌鮮奶油步驟，該拌鮮奶油步驟是在該拌蛋材料中加入鮮奶油並攪拌均勻。The manufacturing method of the yellow bean biscuits according to claim 2, further comprising a fresh cream mixing step after the egg mixing step. The fresh cream mixing step is to add fresh cream to the egg mixing material and stir evenly.

如請求項2所述的黃豆餅乾之製造方法，其中，於該烘烤步驟中，該等餅胚是以該烤箱設定在上火170℃至210℃及下火120℃至160℃，並烘烤10至20分鐘。The method for manufacturing soybean biscuits according to claim 2, wherein in the baking step, the cake blanks are set in the oven at a heating temperature of 170°C to 210°C and a heating temperature of 120°C to 160°C, and are baked Bake for 10 to 20 minutes.

如請求項7所述的黃豆餅乾之製造方法，其中，以該麵糊的總重量為100wt%計，該麵糊包括：奶油，重量百分比為17wt%至19wt%；糖，重量百分比為24wt%至26wt%；鹽，重量百分比為0.2wt%至1.0wt%；蛋白，重量百分比為24wt%至26wt%；鮮奶油，重量百分比為7wt%至9wt%；麵粉，重量百分比為11wt%至13wt%；及黃豆渣粉，重量百分比為11wt%至13wt%。The method for manufacturing a yellow bean biscuit according to claim 7, wherein, based on the total weight of the batter being 100wt%, the batter includes: cream, a weight percentage of 17wt% to 19wt%; sugar, a weight percentage of 24wt% to 26wt %; salt, 0.2wt% to 1.0wt%; protein, 24wt% to 26wt%; fresh cream, 7wt% to 9wt%; flour, 11wt% to 13wt%; and Soybean residue powder, weight percentage is 11wt% to 13wt%.