A MANUFACTURING METHOD FOR WALNUT CONFECTIONERY AND WALNUT CONFECTIONERY MANUFACTURED BY THE SAME

摘要

The present invention relates to a process for producing walnut confectionery and a walnut confectionery produced thereby.The method for producing walnut confectionery according to the present invention comprises: a step (S100) of preparing a walnut powder to powder the walnuts from which the husks have been removed to a predetermined particle size; A walnut powder and a sediment mixing step (S200) in which the walnut powder, chestnut sediment, and pumpkin bottom sediment are mixed; A step (S300) of preparing a walnut powder and a sediment paste (step S300) of adding a mixture of the walnut powder, chestnuts and pumpkin seeds to a mixture of egg whites and honey, and then whipping the paste to form a paste; Aging the walnut powder and the sediment paste to be aged by keeping the walnut powder and the sediment paste in a refrigerator (S400); (S500) a step of preparing a jacket covering the walnut powder and the bottom paste, the jacket being manufactured using wheat flour, glutinous rice flour, blueberry flour and Baiclor seed powder (S500); Aging step (S600) of mixing the wheat flour, glutinous rice flour, blueberry powder, and Baicang basalt powder, adding purified water and egg whites, and stirring the kneaded product to refrigerate for a predetermined period of time; A step (S700) of preparing a walnut confectionery product by adding the aged paste to the walnut confectionery mold, adding the aged walnut powder and the sediment paste to the pastry product to produce a walnut confectionery product; A step (S800) of heating a walnut confectionery product which heats the kneaded product into which the walnut powder and the sediment paste put into the forming mold are introduced; And a cooling step (S900) of lowering the temperature of the walnut confectionery product to complete the walnut confectionery.According to the above-described constitution, the present invention includes a physiologically active ingredient and a pharmacological ingredient contained in the walnut as an active ingredient, and can taste the unique taste of the walnut as it is and can improve the preference degree so that the consumer can easily take it for snacking And it is able to provide a variety of flavors and flavors to consumers who are looking for a variety of well-being products with the taste and functionality of patterns that can lead to changes in consumers' preferences.;