Baked korean traditional cookie and manufacturing method for the same

Abstract

The present invention relates to baked Korean confectionery and a method for manufacturing the same, and more specifically, to a new recipe of baked Korean confectionery and a method for manufacturing the same that can satisfy the diverse tastes and needs of consumers. More specifically, the present invention relates to a new recipe of baked Korean confectionery and a method for manufacturing the same that allows one to enjoy delicious Korean confectionery by manufacturing it by baking, unlike the conventional frying method. A method for manufacturing baked Korean confectionery according to the present invention comprises the following steps: a step of preparing a Korean confectionery dough by mixing wheat flour, cinnamon powder, water, soju, and edible oil (S1); a step of shaping the Korean confectionery dough into a Korean confectionery body of a desired size (S2); a step of baking the shaped Korean confectionery body (S3); and a step of applying apple syrup to the baked Korean confectionery body (S4).

Description

Technology Field

[0001] The present invention relates to baked Korean confectionery and a method for manufacturing the same, and more specifically, to a new recipe of baked Korean confectionery and a method for manufacturing the same that can satisfy the diverse tastes and needs of consumers.

[0002] More specifically, the present invention relates to a new recipe of baked Korean confectionery and a method for manufacturing the same, which allows one to enjoy delicious Korean confectionery by manufacturing it by baking, unlike the conventional frying method. Background Technology

[0004] Hangwa, a unique traditional Korean confectionery, is referred to in pure Korean as "gwajul" or "gwajeul" and is distinguished from Western confectionery or Chinese "Hanwa." Hangwa is made using rice, wheat flour, and nuts as main ingredients, and honey and oil as secondary ingredients. Depending on the preparation method and ingredients, it can be classified into Yumilgwa, Yugwa, Dasik, Jeonggwa, Suksilgwa, Gwapyeon, Yeotgangjeong, and Dang. Depending on the ingredients, it is given names such as Ggaegangjeong, Bamdasik, and Dongajeonggwa.

[0005] Generally, Korean confectionery is called Hangwa, but there is a concern that it may be confused with Chinese confectionery called Hanwa. Furthermore, since this name was used to distinguish it from Western confectionery, there is also an argument that it is more appropriate to call it Gwajul or Gwajeul rather than Hangwa. Gwajul or Gwajeul refers to a specific type of Yumilgwa, but it also refers to other traditional Korean confectionery such as Jeonggwa, Dasik, Suksilgwa, Gwapyeon, and Yeotgangjeong.

[0006] Recently, with the promotion of rice consumption and the growing interest in slow food, Korean traditional confectionery (Hangwa) is receiving renewed attention. Hangwa is a slow food that takes about a month to complete and is a natural health food that contains no sugar or chemical additives.

[0007] As interest in Hangwa, a natural health food, grows, measures to promote consumer consumption by manufacturing Hangwa in various ways are expanding.

[0008] Methods are being developed to enhance productivity by simplifying existing Korean confectionery manufacturing methods, or to improve taste and texture by applying methods different from traditional manufacturing techniques, or to provide beneficial components for the human body, or to apply other auxiliary ingredients not conventionally used in the production of Korean confectionery to enhance characteristics.

[0010] Korean Registered Patent No. 10-2075481 (Registration Date: February 4, 2020) contains a method for manufacturing Hangwa and Hangwa manufactured thereby, comprising the steps of: washing glutinous rice, naturally fermenting it, washing and drying it again, and grinding it to produce glutinous rice flour; preparing a glutinous rice dough using the glutinous rice flour, soybean milk, and water; steaming the glutinous rice dough to form the shape of a sticky rice cake; separating the sticky rice cake into a suitable shape, spreading it to a uniform thickness, and drying it to produce a glutinous rice base; cutting the glutinous rice base into the size of a Gangjeong or Gwajeul base and aging it; soaking and frying the aged glutinous rice base twice in oil; coating the fried glutinous rice base with jocheong containing pawpaw fruit powder; and coating it with a mixture of puffed rice and a natural powder selected from the group consisting of Aralia elata, Pulsatilla koreana, sweet pumpkin, and paprika. Korean Registered Patent No. 10-2039125 (registration date October 25, 2019) discloses a strawberry Hangwa and a method for manufacturing the same, characterized by comprising the steps of: immersing strawberries in an immersion solution mixed with 100 parts by weight of water, 3 to 10 parts by weight of corn syrup, 1 to 5 parts by weight of xylitol, and 2 to 7 parts by weight of sugar alcohol for 10 to 20 minutes, and then freeze-drying them; coating the surface of the freeze-dried strawberries with one or more coating solutions selected from rice syrup and corn syrup; and attaching puffed rice to the coated strawberries.

[0012] In addition, Korean Registered Patent No. 10-1999551 (Registration Date: July 8, 2019) describes a process of fermenting glutinous rice by soaking it in water at 25–30°C for 5–10 days (Process 1); washing the glutinous rice, draining the water, mixing it with goji berries, and grinding it into a fine powder (Process 2); steaming a mixture formed by mixing the ground powder with ground beans and seasoned liquor (Process 3); kneading the steamed mixture while adding sugar to prepare a dough (Process 4); forming the dough into a molded product of a certain size, drying it at 50–60°C for 8–12 hours, aging it at 22–28°C for 6–8 days, and storing it in a refrigerated low-temperature warehouse (Process 5); and frying the molded product at a first frying temperature of 100°C and then frying it at a second temperature of 160°C–180°C to form a fried product. Contents regarding a method for manufacturing functional goji berry Hangwa and goji berry Hangwa are disclosed, characterized by including a process (process 6), a process of coating the above-mentioned frying mixture with corn syrup to form a corn syrup frying mixture (process 7), and a process of coating the above-mentioned corn syrup frying mixture with toppings (process 8). Additionally, Korean Registered Patent No. 10-1927849 (registration date December 05, 2018) includes the steps of: washing rice, mixing rice and water in a weight ratio of 1:15 to 1:3, and soaking the rice for 15 to 25 hours to produce soaked rice; steaming the soaked rice using high-temperature steam for 20 to 40 minutes to produce steamed rice; and drying the steamed rice with hot air at 70 to 90℃ to perform a first drying step so that the moisture contained in the steamed rice becomes 10 weight% or less. A step of placing the first-dried steamed rice into a sieve and secondarily drying it at 15 to 25℃; a step of separating the second-dried steamed rice grains from each other; a step of removing broken steamed rice grains and foreign substances from the separated steamed rice grains using a sieve with a diameter of 0.5 to 13 mm to produce dried steamed rice grains; a step of thinly slicing washed purple sweet potatoes into 2 to 4 mm pieces;A Korean traditional confectionery containing purple sweet potatoes and a method for manufacturing the same are disclosed, comprising the steps of: drying the sliced ​​purple sweet potatoes so that the moisture content is 10% by weight or less; grinding the dried purple sweet potatoes using a grinder to produce purple sweet potato powder; mixing and heating corn syrup, sugar, water, salt, and edible oil to produce a syrup; adding the purple sweet potato powder to the syrup and heating it; mixing and tossing dried steamed rice grains and nuts into the heated syrup to produce Yeotgangjeong; and shaping the Yeotgangjeong. Prior art literature

[0014] Republic of Korea Registered Patent No. 10-2075481 (Registration Date: February 4, 2020) Republic of Korea Registered Patent No. 10-2039125 (Registration Date: October 25, 2019) Republic of Korea Registered Patent No. 10-1999551 (Registration Date: July 8, 2019) Republic of Korea Registered Patent No. 10-1927849 (Registration Date: December 5, 2018) The problem to be solved

[0015] The present invention was devised to solve the problems of the prior art as described above, and aims to provide a new recipe of baked Korean confectionery and a method for manufacturing the same to satisfy the diverse tastes and needs of consumers.

[0016] More specifically, the purpose of the present invention is to provide a new recipe of baked Korean confectionery and a method for manufacturing the same, which allows one to enjoy delicious Korean confectionery by manufacturing it by baking, unlike the conventional frying method.

[0017] In addition, the purpose of the present invention is to provide a new recipe of baked Korean confectionery and a method for manufacturing the same, which can be stored without spoilage for more than a month by manufacturing the confectionery by baking, unlike the conventional frying method which is prone to spoilage unless completely sealed.

[0019] The problems to be solved by the present invention are not limited to those mentioned above, and other problems not mentioned will be clearly understood by those skilled in the art from the description below. means of solving the problem

[0021] To achieve the above objectives, the method for manufacturing baked Korean confectionery according to the present invention comprises the following steps: a step of preparing a Korean confectionery dough by mixing wheat flour, cinnamon powder, water, soju, and edible oil (S1); a step of shaping the Korean confectionery dough into a Korean confectionery body of a desired size (S2); a step of baking the shaped Korean confectionery body (S3); and a step of applying apple syrup to the baked Korean confectionery body (S4).

[0022] In addition, the method for manufacturing baked Korean confectionery according to the present invention is characterized by comprising the following steps: step S1, a step of preparing a mixed powder by weighing and sifting the flour and cinnamon powder together (S11); a step of preparing a sugar-salt water by adding sugar and salt to water at 35~45℃ and dissolving them (S12); a step of preparing a dough water by adding soju to the water in which sugar and salt have been dissolved (S13); a step of adding edible oil to the mixed powder and rubbing it with hands to impart oil (S14); a step of preparing the Korean confectionery dough by pouring the dough water into the oil-imparted mixed powder and mixing it (S15); and a step of rolling out the Korean confectionery dough with a rolling pin and resting it in a refrigerator for 25~35 minutes (S16).

[0023] In addition, the method for manufacturing baked Korean confectionery according to the present invention is characterized in that, in step S3, the body of the Korean confectionery is baked first at 130°C for 5 minutes and then baked secondly at 150°C for 7 minutes.

[0024] In addition, the method for manufacturing baked Korean confectionery according to the present invention is characterized in that, in step S4, the apple syrup comprises apple jam, syrup, stevia, and lemon juice.

[0025] Meanwhile, the baked Korean confectionery according to the present invention is characterized by being manufactured by the method for manufacturing baked Korean confectionery according to the present invention. Effects of the invention

[0027] According to the baked Korean confectionery and the method of manufacturing the same according to the present invention having the above composition, a new recipe of baked Korean confectionery and the method of manufacturing the same can be provided to satisfy the diverse tastes of consumers.

[0028] More specifically, according to the baked Korean confectionery and the method of manufacturing the same according to the present invention, a new recipe of baked Korean confectionery and the method of manufacturing the same can be provided, which allows one to enjoy delicious Korean confectionery by manufacturing it by baking, unlike the conventional frying method.

[0029] In addition, according to the baked Korean confectionery and the method of manufacturing the same according to the present invention, unlike the conventional frying method which is prone to spoilage unless completely sealed, by manufacturing the Korean confectionery by baking, a new recipe of baked Korean confectionery and the method of manufacturing the same can be provided, which can be stored without spoilage for more than a month.

[0031] The effects of the present invention are not limited to those mentioned above, and other unmentioned effects will be clearly understood by those skilled in the art from the description below. Brief explanation of the drawing

[0033] FIG. 1 is a manufacturing process diagram schematically showing a method for manufacturing baked Korean confectionery according to the present invention. Specific details for implementing the invention

[0034] Preferred embodiments of the present invention will be described in detail below with reference to the contents described below. However, the present invention is not limited to the embodiments described herein and may be embodied in other forms. Rather, the embodiments introduced herein are provided to ensure that the disclosed content is thorough and complete and to sufficiently convey the technical concept of the present invention to those skilled in the art. Throughout this specification, like reference numerals denote like components.

[0036] FIG. 1 is a manufacturing process diagram schematically showing a method for manufacturing baked Korean confectionery according to the present invention.

[0038] The method for manufacturing baked Korean confectionery according to the present invention may comprise the following steps: a step of preparing a Korean confectionery dough by mixing flour, cinnamon powder, water, soju, and edible oil (S1); a step of shaping the Korean confectionery dough into a Korean confectionery body of a desired size (S2); a step of baking the shaped Korean confectionery body (S3); and a step of applying apple syrup to the baked Korean confectionery body (S4).

[0040] Hereinafter, a method for manufacturing baked Korean confectionery according to the present invention will be explained in more detail step by step with reference to FIG. 1.

[0042] 1. Hangwa dough preparation step (S1);

[0043] This step involves preparing the Hangwa dough by mixing flour, cinnamon powder, water, soju, and cooking oil.

[0044] More specifically, as illustrated in FIG. 1, a Korean confectionery dough can be prepared by mixing flour, cinnamon powder, water, soju, and edible oil, and can be configured to be carried out through the following process.

[0046] - Step (S11) of preparing a mixed powder by weighing and sifting the flour and cinnamon powder together;

[0047] - Step (S12) of preparing sugar-salt water by adding sugar and salt to water at 35~45℃ and dissolving them;

[0048] - Step (S13) of preparing dough water by adding the soju to the water in which the sugar and salt are dissolved;

[0049] - Step of adding the edible oil to the above-mentioned mixed powder and rubbing it with hands to impart the oil (S14);

[0050] - Step of preparing the above-mentioned Korean confectionery dough by pouring the above-mentioned water for dough into the above-mentioned oil-impregnated mixed powder and mixing (S15);

[0051] - Step of rolling out the above Korean confectionery dough with a rolling pin and resting it in a refrigerator for 25 to 35 minutes (S16);

[0053] In the present invention, in step S11, the flour may be composed of 240 to 260 parts by weight of all-purpose flour and 0.5 to 1.5 parts by weight of cinnamon powder. Cinnamon is a spice obtained by peeling and drying the bark of a tree of the genus *Lauraceae* and using it as a spice in the form of sticks and powder. Since it has the effect of further enhancing sweetness when used in cooking, it is effective in the present invention and is used as the cinnamon powder.

[0054] In addition, the present invention may be configured such that in step S12, 45 to 55 parts by weight of sugar and 0.5 to 1.5 parts by weight of salt are added to 20 to 30 parts by weight of water at 35 to 45°C and dissolved.

[0055] In addition, in the present invention, the soju in step S13 may be composed of 20 to 30 parts by weight of 20-degree soju, and since alcohol is included in the Korean confectionery dough, it evaporates during the baking process, causing the dough's texture to become thinner and allowing the crispy texture to be maintained for a long time.

[0056] In addition, in the present invention, the edible oil in step S14 may be composed of 45 to 55 parts by weight.

[0057] In addition, the present invention may be configured such that in step S15, the water for the dough is mixed in minimally so that a thin grain can be formed, and the dough is kneaded without overlapping so that it does not become hard.

[0059] 2. Hangwa body forming step (S2);

[0060] This step is the step of shaping the above-mentioned Hangwa dough into a Hangwa body of the desired size.

[0061] More specifically, the method may be composed of shaping (cutting) the Hangwa dough prepared in the above S1 step into a predetermined desired size and shape. In the present invention, the method of shaping the Hangwa dough into the Hangwa body may be composed of known methods, devices, or machines, and the method, device, or machine is not particularly limited.

[0063] 3. Firing step of the confectionery body (S3);

[0064] This step is the step of baking the molded Korean confectionery body.

[0065] More specifically, the above-mentioned Hanwa body may be configured to be baked first in an oven at a temperature of 130°C for 5 minutes, and then baked secondly in an oven at a temperature of 150°C for 7 minutes. As soon as the baked Hanwa body is removed from the oven, it is transferred to a cooling rack so that moisture can evaporate quickly. In the present invention, the step of baking the above-mentioned Hanwa body may be configured using a known device or machine, and such device or machine is not particularly limited.

[0067] 4. Apple syrup application step (S4);

[0068] This step is to apply apple syrup to the body of the baked Korean confectionery.

[0069] More specifically, the apple syrup may be composed of apple jam, syrup, stevia, and lemon juice.

[0070] The above can be composed by mixing 100 parts by weight of apple jam, 100 parts by weight of rice syrup, 2 parts by weight of stevia, and 6 parts by weight of lemon juice.

[0071] The above apple jam can be made using fallen fruit from the farm, and the above stevia is a sugar substitute that can reduce the amount of sugar used by using it together with the above rice syrup, and serves to simultaneously enhance sweetness and umami.

[0072] The above apple jam can be prepared using known methods, devices, or machines, and such methods, devices, or machines are not specifically limited.

[0074] As another embodiment of the present invention, in step S1, the Korean confectionery dough may be prepared using a hydrangea tea leaf extract instead of water.

[0075] The above hydrangea tea leaf extract can be prepared by placing hydrangea tea leaves into an extractor containing 0.5 to 2.0 times their weight in water and performing hot water extraction at a temperature of 60 to 80°C for 12 to 14 hours.

[0076] Hydrangea tea is a 30-year-old deciduous shrub of the Saxifragaceae family, with 16 genera and 36 species distributed in Korea, and is generally known as Gamrocha. The hydrangeas that serve as the raw material for hydrangea tea were originally highly valued for their ornamental value and were mainly used as decorative flowers; however, recently, the leaves, stems, and roots of hydrangeas are being used as herbal medicines, and attention is being paid to their pharmacological effects.

[0077] Domestic hydrangea tea (*Hydrangea macrophylla*) is known to possess excellent sensory characteristics, being non-toxic compared to Chinese *Hydrangea aspera* and having a refreshing sweetness without the bitterness and unpleasant sweetness found in Japanese *Amacha* (*Hydrangea macrophylla SERINGE var thunbergii Makino*). In particular, because Korean hydrangea tea is cultivated in high-altitude regions above 700m, it exhibits a unique non-sugar sweetness and mint aroma.

[0078] Hydrangea tea is reported to contain phyllodulcin, isophyllodulcin, and thunberginols A, B, C, E, and F. The main components responsible for the sweetness of hydrangea tea are phyllodulcin and isophyllodulcin, which are known to be 400 to 800 times sweeter than sugar. However, since these compounds exist in the form of the glycoside 8-β-glucoside in the fresh leaves themselves, they are not sweet; it is known that they develop sweetness through enzymatic decomposition during processes such as drying and grinding. Because phyllodulcin is a non-sugar component, it serves as a sugar substitute that allows individuals who need to restrict sugar intake due to conditions such as obesity or diabetes to maintain their health while enjoying sweetness.

[0079] In addition, the method for extracting hydrangea tea leaves in the present invention may be composed of known methods, devices, or machines such as hot water extraction, heated extraction, or pressure extraction, and the method, device, or machine is not particularly limited.

[0081] As another embodiment of the present invention, in step S1, the dough may be prepared by using a monk fruit extract instead of water.

[0082] The above monk fruit extract can be prepared by placing monk fruit into an extractor containing 0.5 to 2.0 times its weight in water and performing hot water extraction at a temperature of 60 to 80°C for 12 to 14 hours.

[0083] Monk fruit is a herbaceous perennial plant belonging to the gourd family and grows wild in regions such as China and Thailand. Its fruit and leaves are used as medicinal ingredients in traditional Korean medicine. It primarily grows in high-altitude areas and thrives in foggy, cool climates with plenty of sunlight, as well as well-drained, humus-rich soil. Due to its demanding cultivation conditions, it is difficult to grow artificially, and it has been used as a valuable medicinal herb since ancient times.

[0084] The fruit of the monk fruit is called "Nahangwa" in traditional Korean medicine. It is sweet in taste, cool in nature, and non-toxic. Due to its efficacy in clearing the lungs and moistening the intestines, it is primarily used to treat respiratory diseases such as whooping cough, phlegm-heat, and cough.

[0085] The chemical composition of monk fruit consists of low molecular weight sugars, amino acids, vitamins, magnesium, phosphorus, iron, fatty acids, etc. The main component is calabash triterpene glucoside, and in particular, mogroside, which has a sweetness of more than 250 times that of sucrose, is known to be a major component.

[0086] Monk fruit has a sweetness level about 300 to 400 times higher than sugar. Unlike sugar, the sweetness of monk fruit is not attributed to sugars but to triterpene glycosides, so it is used as a substitute sweetener and is particularly utilized as a substitute sweetener for patients with metabolic diseases such as obesity, hypertension, and diabetes.

[0087] In addition, the method for extracting monk fruit in the present invention may be composed of known methods, devices, or machines such as hot water extraction, heated extraction, or pressure extraction, and the method, device, or machine is not particularly limited.

[0089] More specifically, the present invention will be explained in more detail below through embodiments. However, these embodiments are intended to illustrate the present invention, and the present invention is not limited by these embodiments.

[0091] (1) Prepare the dough for the Korean confectionery.

[0092] 1) Weigh 250g of all-purpose flour and 1g of cinnamon powder together and sift to prepare the mixed flour.

[0093] 2) Add 50g of sugar and 1g of salt to 40℃ water and dissolve them to prepare sugar-salt water.

[0094] 3) Prepare water for the dough by adding 25g of 20-degree soju to water in which sugar and salt have been dissolved.

[0095] 4) Add 50g of cooking oil to the mixture of powders from 1) and rub with your hands to coat with oil.

[0096] 5) Pour the water for the dough from 3) into the oil-soaked mixed flour from 4) and mix well to prepare the Hangwa dough. At this time, mix in the minimum amount of the water for the dough so that a thin layer can be formed, and knead the dough without overlapping so that it does not become hard.

[0097] 6) Roll out the dough from step 5) with a rolling pin and let it rest in the refrigerator for 30 minutes.

[0098] (2) The dough for the confectionery prepared in (1) is molded (cut) into a desired size and shape.

[0099] (3) The body of the Korean confectionery formed in (2) is baked first in an oven at 130°C for 5 minutes, and then baked secondly in an oven at 150°C for 7 minutes. As soon as it is removed from the oven, it is transferred to a cooling rack so that the moisture can evaporate quickly.

[0100] (4) Apple syrup is applied to the body of the baked Korean confectionery from (3) to complete the baked Korean confectionery according to the present invention. Here, the apple syrup is prepared by mixing 100g of apple jam, 100g of syrup, 2g of stevia, and 6g of lemon juice.

[0102] In (1) of [Example 1], the same method as in [Example 1] was used to prepare the confectionery dough, except that a hydrangea tea leaf extract was used instead of water. Here, the hydrangea tea leaf extract was obtained by placing hydrangea tea leaves into an extractor containing 0.5 to 2.0 times their weight in water and performing hot water extraction at a temperature of 60 to 80°C for 12 to 14 hours.

[0104] In (1) of [Example 1], the same method as in [Example 1] was used to prepare the dough, except that a monk fruit extract was used instead of water. Here, the monk fruit extract was obtained by placing monk fruit into an extractor containing 0.5 to 2.0 times its weight in water and performing hot water extraction at a temperature of 60 to 80°C for 12 to 14 hours.

[0106] [Comparative Example 1]

[0107] A commercially available deep-fried fruit snack was purchased and used as [Comparative Example 1].

[0109] [Test Example: Sensory Evaluation]

[0110] Sensory evaluations were conducted on the baked Korean confectionery according to the present invention in [Examples 1] to [5] and the commercially available deep-fried confectionery in [Comparative Example 1]. For the sensory evaluation, a total of 100 consumer panelists, consisting of 50 adult men and 50 adult women, were selected to evaluate taste (flavor), chewiness (texture), and overall preference using a 9-point scoring system (9: very good, 7: good, 5: average, 3: bad, 1: very bad), and the results are shown in [Table 1].

[0111] At this time, regarding taste (flavor) and chewiness (texture), the sample was placed in the mouth and chewed for 20 seconds to evenly stimulate the oral epithelium, then spit out, and after finishing the evaluation of one sample, the mouth was rinsed with water, and the next sample was evaluated after 10 minutes had passed.

[0113] division Taste (flavor) Chewiness (texture) Overall preference Example 1 7.1 7.0 7.1 Example 2 7.3 7.3 7.3 Example 3 7.4 7.3 7.4 Comparative Example 1 4.9 4.7 4.8

[0115] As confirmed in [Table 1] above, it was confirmed that the baked Korean confectionery according to the present invention [Examples 1] to [3] was evaluated as significantly higher in all categories of taste (flavor), chewiness (texture), and overall preference compared to the commercially available deep-fried confectionery of [Comparative Example 1]. In particular, it was confirmed that [Examples 2] and [3], in which the dough was prepared using hydrangea tea leaf extract and monk fruit extract, respectively, were more satisfying and preferred in all categories of taste (flavor), chewiness (texture), and overall preference compared to [Example 1].

[0116] Therefore, it is expected that the baked Korean confectionery according to the present invention can be enjoyed with enhanced flavor by manufacturing the confectionery by baking, unlike the conventional frying method.

[0118] The invention described above is merely illustrative, and those skilled in the art will readily understand that various modifications and equivalent alternative embodiments are possible therefrom. Therefore, it will be understood that the invention is not limited only to the forms mentioned in the detailed description above. Accordingly, the true technical scope of protection of the invention should be determined by the technical spirit of the appended claims. Furthermore, the invention should be understood to include all modifications, equivalents, and substitutions within the spirit and scope of the invention as defined by the appended claims.

Claims

Claim 1 A method for manufacturing Hangwa comprises the steps of: preparing Hangwa dough by mixing wheat flour, cinnamon powder, water, soju, and edible oil (S1); shaping the Hangwa dough into a Hangwa body of a desired size (S2); baking the shaped Hangwa body (S3); and applying apple syrup to the baked Hangwa body (S4); wherein the step S1 comprises the steps of: preparing a mixed powder by weighing and sifting the wheat flour and cinnamon powder together (S11); preparing a sugar-salt water by adding sugar and salt to water at 35~45℃ and dissolving them (S12); preparing dough water by adding soju to the water in which sugar and salt have been dissolved (S13); adding the edible oil to the mixed powder and rubbing it with hands to impart oil (S14); and preparing the Hangwa dough by pouring the dough water into the oil-imparted mixed powder and mixing it (S15). A method for manufacturing baked Korean confectionery, comprising the step (S16) of rolling out the above-mentioned Korean confectionery dough with a rolling pin and resting it in a refrigerator for 25 to 35 minutes; wherein, in step S11, the flour is mixed with 240 to 260 parts by weight of all-purpose flour and 0.5 to 1.5 parts by weight of cinnamon powder, and in step S12, 45 to 55 parts by weight of sugar and 0.5 to 1.5 parts by weight of salt are added to 20 to 30 parts by weight of water at 35 to 45℃ and dissolved. Claim 2 delete Claim 3 A method for manufacturing baked Korean confectionery according to claim 1, characterized in that, in step S3, the body of the Korean confectionery is baked first at 130°C for 5 minutes and secondly baked at 150°C for 7 minutes. Claim 4 A method for manufacturing baked Korean confectionery according to claim 1, characterized in that, in step S4, the apple syrup comprises apple jam, syrup, stevia, and lemon juice. Claim 5 Baked Korean confectionery characterized by being manufactured by a method for manufacturing baked Korean confectionery according to any one of claims 1, 3, and 4.

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