CHO, HAE JUKR,조해주,YANG, SEUNG YOONKR,양승윤,YANG, HA EUNKR,양하은,KIM, IN HOKR,김인호
申请号：
KR1020140082348
公开号：
KR1020160007819A
申请日:
2014.07.02
申请国别(地区):
KR
年份:
2016
代理人:
摘要：
The present invention relates to a method for preparing walnut cookies using glutinous barley with reinforced functionality. The method for preparing walnut cookies comprises the following steps: preparing glutinous barley malt powder having gamma- aminobutyric acid (GABA) content in the range of 15.5-106.8 mg/100g by steeping glutinous barley in a steeping tank at a temperature of 15°C for 48 hours, and germinating the same in a germinating tank at a temperature of 20-25°C for 48-72 hours mixing 3.71-33.73 wt% of the glutinous barley malt powder, 0-33.48 wt% of Korean wheat flour, and 23.45-27.06 wt% of purified water, and enzymatic hydrolyzing the obtained dough at a temperature of 50-55°C for 1-4 hours mixing the obtained dough with 0.00-2.75 wt% of vital gluten, 0.15-0.59 wt% of dough conditioners, 20.03-25.55 wt% of eggs, 0.59-0.94 wt% of baking powder, 2.23-2.99 wt% of margarine, 0.31-0.52 wt% of bay salt, 0.06-0.09 wt% of vanilla flavor, 3.93-13.49 wt% of sugar, and 1.11-2.75 wt% of powdered skim milk, and kneading the same placing the prepared dough in a walnut cookie forming frame at a temperature 160-180°C by using an automatic injector, and injecting red bean paste and walnuts into the center portion of the dough by using the automatic injector and baking the same.COPYRIGHT KIPO 2016본 발명은 찰보리 엿기름가루는 15℃ 침맥 조에서 48시간 침맥 시킨 후 발아 통에서 20~25℃의 온도로 48~72시간 발아시켜 GALA 함량 15.5~106.8 mg/100g의 제조하여, 이 찰보리 엿기름가루 3.71~33.73 중량%, 우리밀가루 0~33.48 중량%, 정제수 23.45~27.06 중량%를 혼합한 반죽물을 온도 50~55℃로 1~4시간 효소가수분해 시켜 얻어진 반죽물에 활성글루텐 0.00~2.75 중량%, 제빵개량제 0.15~0.59 중량%, 계란 20.03~25.55 중량%, 베이킹파우더 0.59~0.94 중량%, 마아가린 2.23~2.99 중량%, 천일염 0.31~0.52 중량%, 바닐라향 0.06~0.09 중량%, 설탕 3.93~13.49 중량%, 탈지분유 1.11~2.75 중량%의 범위로 사용할 수 있다. 제조된 반죽을 자동주입기로 160~180℃의 호두과자 성형 틀에 넣고, 반죽 중앙부에 자동주입기로 팥앙금과 호두를 넣고 구워서 기능능성 강화 찰보리 호두과자를 제조하였다.
