Method for manufacturing pine nut pie

Abstract

The present invention provides a method for manufacturing pine nut pie using pine nut oil and pine nut meal prepared by extracting pine nut endosperm using a supercritical fluid, whereby the flavor of pine nuts can be greatly enhanced at a low manufacturing cost, and rancidity can be prevented or suppressed to extend the shelf life of a product.

Description

How to make pine nut pie

[0001] The present invention relates to a method for manufacturing a pine nut pie, and more specifically, to a method for manufacturing a pine nut pie using pine nut oil and pine nut meal prepared by extracting pine nut endosperm with a supercritical fluid, thereby significantly improving the flavor of pine nuts at a low manufacturing cost while preventing or suppressing rancidity and thus extending the shelf life of the product.

[0002] Bread is a food made by adding yeast, salt, water, etc. to flour or other grains to make dough, then fermenting and baking it.

[0003] These breads can be classified in various ways according to the nature of the dough, the method of preparation, and the shape. For example, there are breads and baguettes that are staple foods or substitutes for staple foods; cookie breads, red bean bread, cream bread, and croissants that are mainly used as children's side dishes because they contain a lot of sugar and oil; bagels and croquettes that are characterized by the method of steaming or frying; and sandwiches, pizzas, and hamburgers that are mixed with various ingredients.

[0004] The bread manufacturing process usually involves kneading wheat dough, then letting it mature for a certain period of time before baking or steaming it in an oven. During this process, the bread's structure expands considerably compared to the original dough.

[0005] It is known that this expansion of the bread structure occurs because the wheat protein called gluten has the property of retaining air within the dough structure, and this property of bread gives the bread a soft structure and a unique texture.

[0006] Also, a pie is a type of baked pastry, including both baked goods and layered crisp pastry (such as puff pastry) filled with various fruits, nuts, meat, etc. on a plate-shaped base made of shortcrust.

[0007] Pie dough is made by mixing flour with a fat, such as butter, so that the fat melts and spreads while the dough is baked, creating a crispy texture and layers.

[0008] Recently, pie manju, a type of pie that combines pie and manju, has been developed, but it is currently limited to being manufactured in the form of manju by mixing margarine or butter into pie dough.

[0009] Therefore, the present applicant intends to propose a method for manufacturing a pine nut pie in order to provide a new product using pine nuts, taking into consideration flavor, texture, and preference, and to develop a snack food that can be easily consumed by people of all ages.

[0010] Prior art literature

[0011] Patent documents

[0012] Domestic Patent Publication No. 10-2021-0149257

[0013] The purpose of the present invention is to provide a method for making a new type of pie using pine nuts as an alternative to the use of pine nuts and pine nuts.

[0014] Another object of the present invention is to provide a method for manufacturing a pine nut pie in which pine nuts are sufficiently used as an ingredient in bread / pastry to the extent that the pine nut pie can be called a pine nut pie.

[0015] In addition, the purpose of the present invention is to provide a method for manufacturing a pine nut pie that improves the flavor of pine nuts while reducing the manufacturing cost by utilizing pine nut husk, a by-product of expensive endosperm.

[0016] In addition, the purpose of the present invention is to provide a method for manufacturing a pine nut pie that can extend the shelf life even when pine nut oil is used as an ingredient by improving the oxidation stability and color change characteristics of pine nut oil extracted by a conventional pressing method to prevent or delay oxidation.

[0017] One aspect of the present invention provides a method for making a pine nut pie, comprising: extracting pine nut endosperm with a supercritical fluid to prepare pine nut oil and pine nut meal; mixing flour, butter, water, the pine nut meal prepared by supercritical fluid extraction, and salt to prepare a dough, fermenting the dough at 28°C and a humidity of 80% or less, rolling out the fermented dough, and cutting it into predetermined sizes to prepare dough slices; boiling the pine nut meal prepared by supercritical fluid extraction in water and then mixing it with boiled sugar water to prepare sugar-sweetened pine nuts; mixing bean paste, sugar-sweetened pine nuts, whipped cream, egg yolk, condensed milk, and seasoning to prepare a filling dough; filling the filling dough into a mold and freezing it to form the frozen filling; placing the frozen filling on the dough slices and crimping them to form a crimped pie; and baking the crimped pie to make the pine nut pie.

[0018] According to a preferred feature of the present invention, in the step of preparing the raw material slices, a portion of the butter can be replaced with pine nut oil prepared by supercritical flow extraction.

[0019] According to a preferred feature of the present invention, in the step of preparing the dough, a portion of the pickled pine nuts can be replaced with a pine nut extract prepared by extracting the pine nut extract with a supercritical fluid.

[0020] According to a preferred feature of the present invention, in the step of forming the frozen filling material, the filling material can be formed by coating the filling dough with sugar-pickled pine nuts and then freezing it.

[0021] According to a preferred feature of the present invention, a process of using endosperm as a garnish may be further included between the process of making the pie and the process of baking.

[0022] According to a preferred feature of the present invention, after the baking process, in order to minimize evaporation of phytoncide contained in the pine nut pie, a process of boiling the pine nut extract prepared by extracting it with a supercritical fluid and then mixing it with pine nut oil extracted with a supercritical fluid and applying it to the surface of the pine nut pie may be further included.

[0023] According to one embodiment of the present invention, by fermenting and rolling out the dough, and then cutting the dough into pieces measuring 9 cm in width x 9 cm in length, and embracing the pine nut filling, by using dough pieces of a certain size, a new type of pine nut pie is provided using dough pieces of a standardized and consistent size and dough pieces containing pine nut flakes, thereby improving consumer preference.

[0024] In addition, by using pine nuts and pine nuts, and pine nut shells, which are usually discarded and are a byproduct of pine nut oil extraction, as the main ingredient, a pine nut pie with the flavor of pine nuts can be made at a low manufacturing cost.

[0025] In addition, most of the ingredients obtained from pine trees, such as endosperm, pine oil, pine nut meal, and pine nut concentrate, can be sufficiently used, so when making a pie using pine nuts, less byproducts are wasted, allowing for effective use of the ingredients. In particular, by using pine nut meal and pine nut concentrate, which are byproducts of pine nut oil, it is possible to make a pine nut pie in which the flavor of endosperm and pine tree aroma is sufficiently expressed for a long time.

[0026] In addition, the shelf life of pine nut pies can be extended by delaying or preventing rancidity of fats such as butter used in pie manufacturing using supercritical fluid extracted pine nut oil, pine nut meal, and pine nut concentrate.

[0027] Figure 1 is a process diagram showing a supercritical fluid extraction method used in the present invention.

[0028] Figure 2 is a photograph showing the pine nut extract extracted with a supercritical state (300 bar, 31-40℃ fluid (CO2).

[0029] Figure 3 is a photograph showing pine nut oil extracted using a supercritical fluid extraction method.

[0030] Figure 4 is a photograph showing the pine nut residue remaining after extracting pine nut oil using the supercritical fluid extraction method.

[0031] Figure 5 is a photograph showing the process of placing frozen fillings on top of a raw dough slice and then embracing it to make a pie.

[0032] Figure 6 is a photo showing a baked pine nut pie.

[0033] Figure 7 is a photograph showing the pine nut extract that was double-boiled after baking and mixed with pine nut oil and applied to the surface of a pine nut pie.

[0034] Figures 8a to 8f are photographs each showing the process of the pine nut pie manufacturing method of the present invention.

[0035] Hereinafter, preferred embodiments of the present invention will be described with reference to the attached drawings. However, the embodiments of the present invention may be modified in various other forms, and the scope of the present invention is not limited to the embodiments described below.

[0036] Additionally, throughout the specification, reference to an element as "including" means that other elements may be included, rather than excluding other elements, unless specifically stated otherwise.

[0037] The pine tree used in the present invention is an evergreen coniferous tree, and pine nuts, also called endosperm, and by-products thereof can be obtained.

[0038] By-products of pine trees include the wood, branches, pine needles (needle) and the fruit, pine cones. The pine cones include the hard outer shell, the exocarp, and the thin inner shell, the endocarp.

[0039] Pine nut extracts extracted from these pine trees include pine essential oil and pine oil.

[0040] Among these, pine nut oil is extracted from the expensive pine nut endosperm and has the characteristic of being a light yellow liquid, and pine nut husk is produced as a by-product during the extraction process.

[0041] At this time, most of the pine nuts are not commercially viable and are being thrown away.

[0042] Additionally, pine nut oil can be extracted by methods such as hot / cold pressing or solvent extraction, and is mainly extracted by pressing.

[0043] However, pine nut oil extracted by the conventional pressing method has poor stability against oxidation and color change at room temperature, so it is easily prone to oxidation or discoloration, and is mainly used only as a low value-added edible oil in bottles. Although it needs to be developed for other uses with high added value, it is not easy to use it as an ingredient in bread / confectionery such as pies because it is vulnerable to oxidation every time the lid is opened.

[0044] The pine nut pie manufactured by the present invention is manufactured by extracting pine nut oil and pine nut meal using a supercritical fluid, and using the pine nut meal as the main ingredient of the dough.

[0045] In order to manufacture a pine nut pie according to one embodiment of the present invention, first, pine nut endosperm is extracted with a supercritical fluid (CO2) to prepare pine nut oil and pine nut meal (step 1).

[0046] Pine nut oil can be prepared by extracting pine nut endosperm using supercritical fluid extraction under conditions of 100 bar pressure and 31 to 55°C.

[0047] Figure 3 is a photograph showing pine nut oil extracted using a supercritical fluid extraction method, and Figure 4 is a photograph showing pine nut residue remaining after extracting pine nut oil using a supercritical fluid extraction method.

[0048] Figure 1 is a process diagram showing a supercritical fluid extraction method used in the present invention.

[0049] Referring to FIG. 1, a supercritical fluid extraction method of one embodiment sorts pine nuts by size, separates and washes the pine endosperm, and then places the washed pine endosperm in an extractor, for example, on a piece of wood, and the fluid used here is CO2. Liquefied CO2 is pumped from a tank and compressed to a pressure of 100 bar, and the compressed CO2 is heated to a temperature of 31 to 55°C using a heater to make it a supercritical state, and then supplied to the extractor.

[0050] Next, supercritical fluid extraction is performed in the extractor for 420 to 540 minutes, and the supercritical CO2 fluid acts as a solvent, allowing the CO2 to pick up the oil component from the pine nut endosperm and move it to the separator.

[0051] During this process, CO2 is depressurized while being transported to the separator, and the CO2 is separated as a gas, and only the pine nut oil is transported to the separator and extracted. The CO2 separated as a gas passes through a cooler and is stored in a tank for reuse.

[0052] The pine nut oil prepared by this method does not use high heat or pressing during the extraction process, so its unique components are not thermally decomposed or destroyed. In addition, it is non-toxic because no organic solvent is used and no solvent (CO2) remains after extraction, making it harmless to the human body.

[0053] Additionally, pine nut oil prepared using the supercritical fluid extraction method contains a large amount of pinolenic acid. Pinolenic acid is beneficial for diabetics by regulating insulin sensitivity, promotes appetite-suppressing hormones, and aids weight control. It also lowers LDL cholesterol and raises HDL cholesterol, a polyunsaturated fatty acid, thereby regulating blood cholesterol levels. Furthermore, pine nut oil prepared using the supercritical fluid extraction method can inhibit fat synthesis and promote fat breakdown.

[0054] Pine nut powder is a finely ground powder made from the residue left after extracting pine nut oil from the pine nut endosperm using the supercritical fluid extraction method.

[0055] When the electron donating ability measurement test using the DPPH free radical scavenging method was performed, the antioxidant effect (electron donating ability, DPPH free radical scavenging ability) performance of the pine nut cake, which is the supercritical fluid extraction residue used in one embodiment, shows a maximum of 21.23% in a water solvent and 14.79% in an ethanol solvent condition, so that the antioxidant effect is greater than that of the perilla seed cake, which shows 13.53 to 20%, and the pine nut cake acts to prevent or delay rancidity of fat, so that the pine nut cake can be prevented from easily going rancid or the rancidity can be delayed when making the pine nut pie.

[0056] In addition, in one embodiment, in order to extract the oil from the pine nuts, more preferably, the pine nuts are extracted, the remaining residue is distributed, and then the pine nuts are extracted again with a supercritical fluid to obtain the pine nuts, and the remaining residue, the pine nuts, can be used.

[0057] If the pine nut cake, which is the residue of supercritical fluid extraction, is distributed and then completely degreased through a second supercritical extraction, and used in the pine nut pie manufacturing process described below, the antioxidant effect is increased, which can further enhance the effect of delaying the oxidation of fat components.

[0058] Next, pine nut extract is prepared. Pine nut extract can be prepared by extracting the remaining parts of the pine tree, excluding the pine endosperm, such as pine cones, pine leaves, and branches, using a supercritical fluid extraction method under conditions of 300 bar of pressure and 31 to 40°C (Step 2).

[0059] Figure 2 is a photograph showing pine nut extract extracted with a supercritical state (300 bar, 31-40℃ fluid (CO2). The pine nut extract extracted in this way has been approved for consumption by the Ministry of Food and Drug Safety.

[0060] Additionally, the supercritical conditions for extracting pine nut extract are 300 bar and 31 to 40°C, and carbon dioxide can be used as the fluid. Supercritical extraction under these conditions of 300 bar pressure and 31 to 40°C transforms the pine nut extract into a green, semi-solid substance.

[0061] The pine nut extract extracted as a supercritical fluid in this way contains many components with large molecular weights compared to the pine nut essential oil extracted by the conventional steam distillation method, so it has a great effect on reducing volatility, and thus can have superior phytoncide sustained-release properties compared to the pine nut essential oil extracted by the conventional steam distillation method.

[0062] Table 1 below shows the characteristics and efficacy of pine nut extract according to changes in pressure and temperature in supercritical fluid extraction and steam extraction methods.

[0063] Pressure (bar) Temperature (℃) CO2 Solubility Yield (%) Status Odor monoC10 Oxygenated terpenoid sesquiC15 Misc.comp Supercritical fluid extraction 100 35 Low 3.7 No liquid (pine scent) 67.2 3.6 14.9 14.3 100 55 Low 2.8 Weak liquid 911.8 7.20 300 35 High 5.0 No solid (pine scent) 61.4 3.4 18 17.23 00 55 High 5.3 Strong solid 762.5 11.5 10 Steam extraction 1.9 No liquid (pine scent) 84.2 6.7 5.5 3.6

[0064] Referring to Table 1, it can be seen that when the pressure is 100 bar during supercritical fluid extraction, the pine nut extract becomes a liquid substance, and when the pressure is 300 bar, the pine nut extract becomes a solid substance.

[0065] And, when the pressure is 300 bar, the pine nut extract becomes a green, opaque, semi-solid substance in both cases when the temperature during supercritical fluid extraction is 35℃ and 55℃. However, there is a disadvantage that, although there is no off-flavor and a pine scent in the range of 35 to 40℃, an off-flavor is produced from 41℃ to 55℃.

[0066] Therefore, the desirable supercritical condition during supercritical fluid extraction should be set to 300 bar and 31 to 40°C to obtain pine nut extract in an opaque, green, semi-solid state with no odor and a pine scent.

[0067] In addition, unlike pine nut oil and pine nut water that are extracted using the conventional steam distillation method and are difficult to mix with each other, the pine nut extract extracted using the supercritical fluid extraction method contains beneficial ingredients such as oil-based phytoncides, water-based phytoncides, chlorophyll, and wax evenly mixed inside.

[0068] In addition, since the above pine nut extract does not use high heat during the extraction process, the phytoncide component is not thermally decomposed or destroyed, no solvent (CO2) remains after extraction, and it is non-toxic, so it can have the characteristics of being harmless to the human body.

[0069] In addition, the supercritical fluid distillation method can increase the content of terpenoids with high molecular weight and low volatility because there is no distillation process.

[0070] When pine nut extract is extracted using this supercritical fluid extraction method, a phytoncide extraction rate of approximately 4.4% can be obtained, which is superior to the phytoncide extraction rate of approximately 1.9% obtained using the conventional steam distillation method.

[0071] In addition, pine nut extract extracted through supercritical fluid extraction has superior phytoncide release properties compared to pine nut essential oil extracted through conventional steam distillation, and thus has the advantage of a long-lasting flavor.

[0072] At this time, the pine nut extract can be used by boiling it in water at a temperature of 55℃ or lower. If the temperature is too high when boiling the pine nut extract, the phytoncide contained in the pine nut extract will evaporate, so it is preferable to melt the pine nut extract by boiling it at a temperature of 55℃ or lower to minimize the loss of phytoncide by volatilization.

[0073] Next, prepare a dough by mixing flour, butter, water, pine nuts extracted by supercritical fluid, and salt, and ferment the dough for 40 minutes at 20 to 30℃, preferably 28℃, and humidity of 80% or less, and then roll out the fermented dough and cut it into a predetermined size to prepare dough pieces (step 3).

[0074] At this time, the raw dough may preferably contain 40% by weight of flour, 35% by weight of butter, 15% by weight of water, 9% by weight of pine nut powder, and 1% by weight of salt. The salt adjusts the seasoning and helps the dough to spread well when kneading after fermentation.

[0075] Additionally, the size of the raw material section may be approximately 9 cm x 9 cm, but the present invention is not limited thereto.

[0076] In this way, if the dough is prepared using pine nut powder, the cost of making pine nut pies can be greatly reduced because the expensive endosperm of pine nuts is not used, and the pine nut powder delays or prevents rancidity of the butter used in making the pine nut pies, which can be expected to have the effect of extending the shelf life of the pine nut pies.

[0077] At this time, a portion of the butter may be replaced with pine nut oil prepared by supercritical effluent extraction. For example, the dough may contain 40 wt% of cake flour, 25 wt% of butter, 10 wt% of pine nut oil, 15 wt% of water, 9 wt% of pine nut powder, and 1 wt% of salt.

[0078] By replacing some of the butter, which contains a lot of moisture, with pine nut oil, we can expect the flavor of the pine nut endosperm to be enhanced.

[0079] In addition, pine nut oil contains pinoleic acid, which is beneficial for diabetics by regulating insulin sensitivity, and helps control weight by stimulating appetite-suppressing hormones. It can also lower the level of LDL cholesterol, an unsaturated fatty acid, and raise the level of HDL cholesterol, which can help regulate blood cholesterol.

[0080] In addition, pine nut oil prepared by the supercritical fluid extraction method can suppress fat synthesis and decompose fat. Then, the pine nut shell prepared by the supercritical fluid extraction method is boiled in water and then mixed with sugar water to prepare sugar-preserved pine nuts (Step 4).

[0081] Sugar-pickled pine nuts are used as a flavor enhancer to enhance the flavor of the endosperm, and the flavor of pine nuts can be further enhanced when making pine nut pies using these sugar-pickled pine nuts.

[0082] At this time, preferably, the pine nuts boiled in water can be used in an amount four times that of the sugar water used to make the paste. For example, 4 parts by weight of the pine nuts boiled in water and 1 part by weight of the sugar water used to make the paste can be used.

[0083] Next, as shown in Fig. 8a, the filling dough is prepared by mixing the previously prepared sugar-sweetened pine nuts, whipped cream, egg yolk, condensed milk, and seasoning (step 5).

[0084] Preferably, the filling may include 55 wt% of bean paste, 27 wt% of pickled pine nuts, 7 wt% of whipped cream, 5 wt% of egg yolk, 5 wt% of condensed milk, and 1 wt% of seasoning.

[0085] At this time, if necessary, a portion of the pickled pine nuts can be replaced with pine nut concentrate. For example, the filling dough can contain 55 wt% of bean paste, 25 wt% of pickled pine nuts, 2 wt% of pine nut concentrate dissolved in water by double boiling, 7 wt% of whipping cream, 5 wt% of egg yolk, 5 wt% of condensed milk, and 1 wt% of seasoning.

[0086] Next, as shown in FIGS. 8b to 8d, the dough is filled into the mold, and then frozen to form the frozen dough (step 6). Freezing the dough in this manner prevents it from spoiling.

[0087] Meanwhile, according to another embodiment of the present invention, sugar-pickled pine nuts may be coated with a filling dough containing 27% sugar-pickled pine nuts, and then the coated sugar-pickled pine nuts may be frozen to form the filling material.

[0088] That is, after pouring the filling dough consisting of 27% sugar pickled pine nuts into the mold for the first time, sugar pickled pine nuts are added, and the filling dough consisting of 27% sugar pickled pine nuts is poured for the second time so that the sugar pickled pine nuts are surrounded by the filling dough, and then frozen to form the frozen filling material.

[0089] At this time, preferably, the first dough and the sugar-pickled pine nuts are in the same amount, and the second dough is twice as much as the first dough so that the dough completely surrounds the sugar-pickled pine nuts. For example, the first dough may be 1 part by weight, the sugar-pickled pine nuts may be 1 part by weight, and the second dough may be 2 parts by weight.

[0090] Next, as in Fig. 5, place the frozen filling on the raw dough slices and wrap them (like making dumplings) to make the wrapped pies of Figs. 8e and 8f (step 7).

[0091] At this time, the raw dough slices and the frozen filling ingredients may be the same amount, for example, 1 part by weight of the raw dough slices and 1 part by weight of the frozen filling ingredients may be used.

[0092] Additionally, after making the pine nut pies, if necessary, an additional process of using expensive pine nut endosperm as a topping can be performed to further enhance the aesthetics and flavor of the pine nut.

[0093] Specifically, a hole or a +-shaped knife cut can be made in the top of the pie, and the pomace can be placed or filled into the hole or knife cut to use as a topping.

[0094] Next, the pine nut pie is baked as in Fig. 6 (step 8). The baking can be performed in a convection oven at 170°C for 22 to 23 minutes.

[0095] Next, if necessary, after the baking process, in order to minimize the evaporation of phytoncide contained in the pine nut pie, a process of boiling the pine nut extract prepared by extracting it with a supercritical fluid at a temperature below 55℃ and then mixing it with pine nut oil and applying it to the surface of the pine nut pie can be additionally performed (step 9).

[0096] Accordingly, a pine nut pie as in Fig. 7 can be manufactured, and in the case of such a pine nut pie, the unique flavor of the pine nut endosperm and pine tree can be enhanced and oxidation delay can be more effectively prevented.

[0097] <Experimental Example>

[0098] The following experiment was conducted to compare and confirm the flavor intensity and overall preference of the pine nut pie according to the present invention. To this end, Comparative Examples and Examples 1 to 6 were prepared.

[0099] <Comparison Example>

[0100] In order to manufacture a comparative example pine nut pie, in step 1, pine nut oil and pine nut meal are obtained by hot pressing extraction, in step 2, oily pine nut essential oil is obtained by steam distillation, and in step 3, dough is prepared by mixing flour, butter, water, pine nut meal obtained by hot pressing, and salt, and the dough is fermented for 40 minutes at 28°C and humidity of 80% or less, and the fermented dough is rolled out and then cut into predetermined sizes to prepare dough slices.

[0101] Then, in step 4, the pine nuts prepared by heat pressing are boiled in water and then mixed with sugar water to prepare sugar-preserved pine nuts. The pine nuts prepared by heat pressing contain pine nut oil and therefore do not boil well in water.

[0102] And, as step 5, filling dough is prepared by mixing bean paste, sugar-sweetened pine nuts, pine nut oil obtained by steam distillation, whipping cream, egg yolk, condensed milk, and seasoning, and as step 6, filling dough is filled into a mold, frozen to form the frozen filling, and as step 7, the frozen filling is placed on a dough slice and pressed to make a pressed pie, and as step 8, the pressed pie is baked to manufacture a pine nut pie of the comparative example.

[0103] <Example 1>

[0104] As step 1, pine nut endosperm is extracted with a supercritical fluid (CO2) to prepare pine nut oil and pine nut meal, and as step 3, a dough containing 40 wt% of wheat flour, 35 wt% of butter, 15 wt% of water, 9 wt% of pine nut meal, and 1 wt% of salt is prepared, and the dough is fermented for 40 minutes at 28℃ and 80% humidity or less, and the fermented dough is rolled out thinly and then cut into a predetermined size to prepare dough slices.

[0105] And, as step 4, the pine nut shells prepared by supercritical fluid extraction are boiled in water, and then 4 parts by weight of the boiled pine nut shells are mixed with 1 part by weight of the boiled sugar water to prepare sugar-salted pine nuts, and as step 5, a filling dough containing 55% by weight of bean paste, 27% by weight of sugar-salted pine nuts, 7% by weight of whipping cream, 5% by weight of egg yolk, 5% by weight of condensed milk, and 1% by weight of seasoning is prepared.

[0106] Next, the pine nut pie of Example 1 is manufactured through steps 6, 7, and 8.

[0107] <Example 2>

[0108] In step 3, a portion of the butter is replaced with pine nut oil, and a dough slice is prepared using a dough dough containing 40 wt% of cake flour, 25 wt% of butter, 10 wt% of pine nut oil, 15 wt% of water, 9 wt% of pine nut powder, and 1 wt% of salt, and the remaining portion is prepared in the same manner as in Example 1, thereby producing a pine nut pie of Example 2.

[0109] <Example 3>

[0110] In step 2, pine nut buds, pine nut leaves, branches, etc. are extracted using a supercritical fluid extraction method under conditions of 300 bar of pressure and 35°C of temperature to prepare a pine nut extract, and in step 5, a portion of the sugar-pickled pine nuts is substituted with the pine nut extract to prepare a filling dough containing 55 wt% of bean paste, 25 wt% of sugar-pickled pine nuts, 2 wt% of pine nut extract dissolved in a double boiler with water, 7 wt% of whipping cream, 5 wt% of egg yolk, 5 wt% of condensed milk, and 1 wt% of seasoning, and the remaining portion is prepared in the same manner as in example 1 to produce a pine nut pie of example 3.

[0111] <Example 4>

[0112] In step 6, the pickled pine nuts coated with the filling dough are frozen to shape the filling material, and the remaining parts are made in the same manner as in Example 1, thereby producing the pine nut pie of Example 4.

[0113] <Example 5>

[0114] A pine nut pie of Example 5 can be manufactured by adding a process of using expensive pine nut endosperm as a base between steps 7 and 8 of Example 1, and using the same method as Example 1 for the remaining parts.

[0115] <Example 6>

[0116] Step 9 is added after step 8 of Example 1, and the remaining parts can be made in the same manner as Example 1 to produce the pine nut pie of Example 6.

[0117] This experiment was a blind test of sensory (flavor) and overall preference tests on the taste of pine nut pies made no more than one day ago, conducted on a total of 30 people, 5 each in their teens, 20s, 30s, 40s, 50s, and 60s.

[0118] Here, the evaluation scale of the test was a 5-point scale, with 1 being the weakest flavor or preference and 5 being the highest flavor or preference.

[0119] Example of item comparison Example 1 Example 2 Example 3 Example 4 Example 5 Example 6 Flavor (scent) 1.34±0.26 4.21±0.23 4.34±0.27 4.45±0.11 4.27±0.42 4.65±0.21 4.54±0.12 Overall preference 2.32±0.76 4.11±0.31 4.38±0.65 4.48±0.88 4.29±0.81 4.55±0.52 4.51±0.33

[0120] As a result, referring to Table 2, the pine nut pie of the comparative example had a poor flavor and was evaluated very low in combination preference. On the other hand, the pine nut pie of Examples 1 to 6, which included pine nut hulls prepared by supercritical fluid extraction, seemed to have received a very good evaluation of 4 points, indicating good flavor and high preference.

[0121] That is, when a pine nut pie is manufactured using pine nut powder prepared by extracting with a supercritical fluid as in the embodiment of the present invention, the flavor of the pine nut pie can be greatly enhanced, thereby greatly improving the preference for and added value of the pine nut pie.

[0122] The present invention is not limited to the above-described embodiments and the attached drawings, but is intended to be defined by the appended claims. Therefore, those skilled in the art will appreciate that various substitutions, modifications, and alterations may be made without departing from the technical spirit of the present invention as defined in the claims, and such modifications are also within the scope of the present invention.

Claims

1. A step of extracting pine nut endosperm with a supercritical fluid to prepare pine nut oil and pine nut meal; A step of preparing a dough by mixing flour, butter, water, pine nuts extracted by supercritical fluid, and salt, fermenting the dough at 20 to 30°C and humidity of 80% or less, rolling out the fermented dough, and cutting it into a predetermined size to prepare dough pieces; A step of preparing sugar-preserved pine nuts by boiling the pine nuts obtained by supercritical fluid extraction in water and mixing them with sugar water; Step 1: Prepare the filling by mixing bean paste, pickled pine nuts, whipping cream, egg yolk, condensed milk, and seasoning; A step of filling the dough into a mold and freezing it to shape the frozen filling material; Step of placing frozen filling on top of the raw dough slices and embracing them to make an embracing pie; and A method for making a pine nut pie, comprising: a step of making a pine nut pie by baking a pine nut pie; 2. In paragraph 1, A method for manufacturing a pine nut pie, characterized in that, in the step of preparing the above-mentioned raw dough slices, a portion of the butter is replaced with pine nut oil prepared by supercritical extraction.

3. In paragraph 1, A method for manufacturing a pine nut pie, characterized in that, in the step of preparing the dough, a portion of the pickled pine nuts is replaced with a pine nut extract prepared by extracting the pine nut extract with a supercritical fluid.

4. In paragraph 1, A method for manufacturing a pine nut pie, characterized in that, in the step of forming the frozen filling material, sugar-pickled pine nuts are coated with the filling dough, frozen, and formed into the filling material.

5. In paragraph 1, A method for making a pine nut pie, characterized in that it further includes a step of using endosperm as a garnish between the step of making the pine nut pie and the step of baking.

6. In paragraph 1, A method for manufacturing a pine nut pie, characterized in that after the baking process, the method further includes a step of mixing pine nut extract prepared by extracting with a supercritical fluid and then applying the mixture to the surface of the pine nut pie, in order to minimize evaporation of phytoncide contained in the pine nut pie, with pine nut oil extracted with a supercritical fluid after boiling.

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