MANUFACTURING METHOD OF WALNUT CAKE

The present invention relates to a method for manufacturing walnut cookies. The method comprises the steps of: preparing a filling paste by mixing a red bean paste mixture containing red bean paste and rice bran flour with a walnut powder; preparing a mixed powder by mixing the rice bran flour and g...

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Bibliographische Detailangaben
1. Verfasser:	HONG, CHANG SUK
Format:	Patent
Sprache:	eng ; kor
Schlagworte:	BAKERY PRODUCTS BAKING EDIBLE DOUGHS FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HANDLING BAKED ARTICLES MADE FROM DOUGH HUMAN NECESSITIES MACHINES OR EQUIPMENT FOR MAKING OR PROCESSING DOUGHS PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PRESERVATION THEREOF THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES 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 method for manufacturing walnut cookies. The method comprises the steps of: preparing a filling paste by mixing a red bean paste mixture containing red bean paste and rice bran flour with a walnut powder; preparing a mixed powder by mixing the rice bran flour and glutinous rice flour; adding purified water and egg white to the mixed powder and stirring the same to prepare and age a dough; and putting the dough into a walnut cookie mold, adding the filling paste, and heating the mold to prepare walnut cookies. The red bean paste mixture is prepared by mixing the red bean powder and rice bran flour with mushroom concentrate and heating the same at a temperature of 90 to 100℃ for 0.5 to 1 hour, thereby containing mushroom components in the walnut cookies. 본 발명은 호두과자의 제조방법에 관한 것으로서, 호두 분말에 팥 앙금 및 쌀눈가루로 이루어진 팥 앙금 혼합물을 혼합하여 앙금 페이스트를 제조하는 단계, 쌀눈가루 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 앙금 혼합물은 팥 분말 및 쌀눈가루를 버섯 농축액에 혼합하고 90 내지 100℃의 온도로 0.5 내지 1시간 가열하여 제조함으로써 호두과자에 버섯 성분이 함유되도록 한 것이다.