MANUFACTURING METHOD OF WALNUT CAKE

The present invention relates to a walnut cake manufacturing method including: mixing walnut powder and red bean paste to prepare a paste; mixing wheat flour and glutinous rice flour to prepare a mixed powder; adding purified water and egg white to the mixed powder and performing stirring to prepare...

Ausführliche Beschreibung

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Bibliographische Detailangaben
1. Verfasser:	HONG, CHANG SUK
Format:	Patent
Sprache:	eng ; kor
Schlagworte:	BAKERY PRODUCTS BAKING CHEWING GUM COCOA COCOA PRODUCTS, e.g. CHOCOLATE CONFECTIONERY EDIBLE DOUGHS FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES ICE-CREAM MIXING, e.g. DISSOLVING, EMULSIFYING, DISPERSING PERFORMING OPERATIONS PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL PREPARATION THEREOF PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PRESERVATION THEREOF SUBSTITUTES FOR COCOA OR COCOA PRODUCTS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES TRANSPORTING TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS
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Beschreibung
Zusammenfassung:	The present invention relates to a walnut cake manufacturing method including: mixing walnut powder and red bean paste to prepare a paste; mixing wheat flour and glutinous rice flour to prepare a mixed powder; adding purified water and egg white to the mixed powder and performing stirring to prepare a dough and aging the dough; and preparing the walnut cake by putting the dough into a walnut cake molding frame and then adding the paste and heating the molding frame. The red bean paste is prepared by heating a red bean paste solution prepared by red bean powder-mushroom concentrate mixing for 0.5 to 1 hour at 90 to 100 degrees Celsius, and thus a mushroom ingredient is contained. 본 발명은 호두과자의 제조방법에 관한 것으로서, 호두 분말 및 팥 앙금을 혼합하여 앙금 페이스트를 제조하는 단계, 밀가루 및 찹쌀가루를 혼합하여 혼합 분말을 제조하는 단계, 상기 혼합분말에 정제수 및 계란 흰자를 첨가하고 교반하여 반죽물을 제조하고 숙성하는 단계, 상기 반죽물을 호두과자 성형틀에 투입한 후 상기 앙금 페이스트를 투입하고 상기 성형틀을 가열하여 호두과자를 제조하는 단계를 포함하며, 상기 팥 앙금은 팥 분말을 버섯 농축액에 혼합하여 제조된 팥 앙금 용액을 90 내지 100℃의 온도로 0.5 내지 1시간 가열하여 제조함으로써 버섯 성분이 함유되도록 한 것이다.