KONGJU NATIONAL UNIVERSITY INDUSTRY-UNIVERSITY COOPERATION FOUNDATION
发明人:
RYU, GI HYUNG,류기형,KIM, MI HWAN,김미환
申请号：
KR1020110064042
公开号：
KR1020130002841A
申请日:
2011.06.29
申请国别(地区):
KR
年份:
2013
代理人:
摘要：
PURPOSE: A method of manufacturing chestnut ball cake is provided to have excellent functional quality by wrapping whole bulb chestnuts with bean paste before wrapping the chestnuts with chestnut dough.CONSTITUTION: Glutinous rice is washed and dipped in tap water at room temperature for 12 hours, and fished out and strained. The glutinous rice is milled one time using a roll mill after adding 12 g of salt per 1 kg of glutinous rice. The glutinous rice powder 100 parts by weight, chestnut extract 15 to 20 parts by weight, salt 0.1 to 0.15 parts by weight and emulsifier 1 to 3 parts by weight are mixed. The mixture is put into a punching tool after steamed in a steamer emitting steam. Chestnut dough is manufacture by adding sugar 12 to 18 parts by weight together to the punching tool. A whole bulb of chestnut is wrapped with bean paste, and later with the chestnut dough.COPYRIGHT KIPO 2013[Reference numerals] (AA) Rice flour (BB) Chestnut extract (CC) Mixing (DD) Steaming (EE) Adding sugar (FF) Punching (GG) Cooling (HH) Chestnut, bean paste (II) Shaping본 발명은 통밤을 팥앙금으로 둘러싸고, 그 위를 재차 찹쌀가루와 설탕, 밤 추출물, 소금 및 유화제를 혼합하여 제조된 밤 단자용 생지로 둘러싸 제조된 밤 단자에 관한 것으로, 본 발명에 따른 밤 단자는 밤 추출물을 함유하는 생지를 사용함으로써 밤의 기호성 및 수용성을 향상시키고, 우수한 관능적 품질특성을 제공함으로써 새로운 밤 2차 가공품을 제공할 수 있는 효과가 있다.
