SUNCHANG RESEARCH CENTER FOR FERMENTATION MICROBES(SRCM);SUNCH'ANG;SUNCHANG GOCHUJANG VILLAGE AGRICULTURAL ASSOCIATION;JEONBUK BIOINDUSTRY DEVELOPMENT INSTITUTE
发明人:
KIM, EUN WOO,김은우,JEONG, DO YOUN,정도연,JO, SEUNG WHA,조승화,KIM, YUN SUN,김윤순
申请号：
KR1020120121885
公开号：
KR1013899400000B1
申请日:
2012.10.31
申请国别(地区):
KR
年份:
2014
代理人:
摘要：
The present invention relates to a method for producing walnut balls using fermented soybean powder, and to walnut balls using fermented soybean powder prepared by the same method. The method comprises the steps of: (a) preparing fermented soybean powder； (b) mixing flour, sugar, syrup, cooking oil, baking powder, starch, butter, salt, eggs, water, and rum with the prepared fermented soybean powder in the (a) step so as to prepare walnut ball dough； and (c) putting bean jam and walnuts into the walnut balls dough prepared in the (b) step and baking so that the prepared walnut balls contain bean jam and walnuts inside. [Reference numerals] (AA) Method for producing walnut balls； (BB) Preheating a walnut balls in a machine； (CC) Dough(10 g) + bean jam (5 g) with 5mm walnut； (DD) Forming； (EE) Steaming(160-180째C)； (FF) Completing to produce walnut balls； (GG) Coating with the oil when the temperature of the machine is at 100째C； (HH) Condition for producing dough: producing dough, fermenting the dough at 4째C for 24 hours, and putting the dough at 25째C for one hour； (II) Size(3-30 m), thickness(30 m)； (JJ) Heating time : 160-180째C for four miniutes본 발명은 (a) 청국장 분말을 제조하는 단계； (b) 밀가루, 설탕, 물엿, 식용유, 베이킹파우더, 전분, 버터, 소금, 계란, 물, 럼주 및 상기 (a)단계의 제조된 청국장 분말를 혼합하여 호두과자 반죽을 제조하는 단계； 및 (c) 호두과자틀에 상기 (b)단계의 제조된 호두과자 반죽과 제조된 호두과자 내부에 팥소 및 호두가 포함되도록 팥소 및 호두를 넣고 굽는 단계를 포함하여 제조하는 것을 특징으로 하는 청국장 분말을 이용한 호두과자의 제조방법 및 상기 방법으로 제조된 청국장 분말을 이용한 호두과자에 관한 것이다.
