Walnut pastry containing injeolmi and production method therefor

Abstract

The present invention relates to a walnut pastry containing injeolmi, wherein by inserting injeolmi into the walnut pastry, various nutrients beneficial to the human body can be provided, and the unique taste, aroma, and texture of both the walnut pastry and injeolmi can be enjoyed simultaneously, thereby further enhancing the palatability and consumer preference for the walnut pastry.

Description

Walnut confectionery containing injeolmi and method for manufacturing the same

[0001] The present invention relates to a walnut confectionery containing injeolmi and a method for producing the same, and more particularly, to a walnut confectionery containing injeolmi having excellent preferences such as taste, aroma, and texture by inserting injeolmi into a walnut confectionery, and a method for producing the same.

[0002] Walnut cookies are generally breads with red bean paste as the filling. They are made by mixing flour, sugar, eggs, baking powder, and water to make a dough that forms the skin, which accounts for about 60% of the weight of the walnut cookie, and then mixing red bean paste made of red beans, sugar, and an appropriate amount of water with walnuts to make the filling, and then putting it in a mold and heating it.

[0003] Walnut cookies made through the above process have been a specialty of the Cheonan region since ancient times, and are well-known to the majority of people regardless of age or gender. They are especially loved by travelers, who think of them at least once when passing through the area.

[0004] Walnuts contain unsaturated fatty acids such as omega-3, which helps prevent heart disease by protecting blood vessel walls and regulating heartbeats. The lecithin contained in walnuts also helps improve memory, making them a must-eat food for students preparing for exams.

[0005] However, conventional walnut cookies have a problem in that the flour content is too high during the manufacturing process, so the texture deteriorates excessively after a certain period of time after manufacturing, and the sugar content, such as white sugar, is too high, which can cause obesity.

[0006] In addition, walnut cookies in the past did not contain any ingredients that showed special functionality other than the red bean ingredient used as filling and the trace amount of walnuts, and there was a problem that they did not meet the preferences of consumers who recently demanded a variety of tastes and flavors.

[0007] The present invention has been devised to solve the above problems, and more specifically, it aims to provide a walnut confectionery containing injeolmi, which allows one to enjoy the unique taste, aroma, and texture of walnut confectionery and injeolmi at the same time, along with various nutritional ingredients beneficial to the human body, by inserting injeolmi into a walnut confectionery, and a method for manufacturing the same.

[0008] The present invention relates to a walnut confectionery containing injeolmi and a method for producing the same.

[0009] One aspect of the present invention relates to a method for manufacturing walnut confectionery containing injeolmi, comprising the steps of: A) mixing flour with eggs, sugar, glucose, cooking oil, corn syrup, water, and ethanol and stirring for 1 to 3 minutes to prepare a dough; B) mixing red beans with water and heating for 1 to 3 hours, and then separating the solid and liquid to prepare a red bean solid; C) mixing sugar with water, salt, corn syrup, and soju and stirring to prepare a sugar solution; D) mixing the red bean solid of step B) and the sugar solution of step C) to prepare a bean paste; E) putting the dough of step A) and the bean paste of step D) into a molding machine and heating to produce a walnut confectionery; and F) removing a portion of the walnut confectionery of step E) and inserting injeolmi into the removed portion.

[0010] In the present invention, the injeolmi can be manufactured through the steps of a) mixing and powdering 0.1 to 3 parts by weight of salt with respect to 100 parts by weight of rice; and b) mixing 5 to 20 parts by weight of sugar with the rice powder of step a) and heating for 10 to 15 minutes.

[0011] In addition, the dough of step A) above contains 50 to 150 parts by weight of sugar, 0.0001 to 1 part by weight of glucose, 50 to 150 parts by weight of eggs, 5 to 20 parts by weight of water, 0.0001 to 1 part by weight of cooking oil, and 0.0001 to 1 part by weight of ethanol, with respect to 100 parts by weight of wheat flour, and the sugar solution may contain 50 to 150 parts by weight of water, 0.1 to 2 parts by weight of salt, 0.0001 to 1 part by weight of corn syrup, and 0.0001 to 1 part by weight of soju, with respect to 100 parts by weight of sugar.

[0012] In addition, the above step D) is characterized in that the red bean solids and sugar solution are mixed and heated for 30 to 90 minutes, and the bean paste is aged at 0 to 5°C for 1 to 3 days.

[0013] Another aspect of the present invention relates to a walnut confectionery containing injeolmi manufactured by the manufacturing method described above.

[0014] The walnut confectionery containing injeolmi according to the present invention can further enhance the palatability of the popular walnut confectionery by allowing the user to enjoy the unique taste, aroma, and texture of walnut confectionery and injeolmi at the same time, along with various nutritional components beneficial to the human body, by inserting injeolmi into the walnut confectionery.

[0015] Figure 1 illustrates a walnut confectionery containing injeolmi manufactured through the manufacturing method of the present invention.

[0016] *Detailed explanation of the main symbols in the drawing*

[0017] 100: Walnut Cookies

[0018] 200: Injeolmi

[0019] The following specific examples will be used to describe in detail the walnut confectionery containing injeolmi according to the present invention and the method for making the same. The specific examples presented below are provided as examples to ensure that those skilled in the art can sufficiently understand the spirit of the present invention.

[0020] Therefore, the present invention is not limited to the specific examples presented below and may be embodied in other forms. The specific examples presented below are only described to clarify the idea of ​​the present invention, and the present invention is not limited thereto.

[0021] In this case, if there is no other definition in the technical and scientific terms used, they have the meaning commonly understood by a person of ordinary skill in the technical field to which this invention belongs, and in the following description, descriptions of well-known functions and configurations that may unnecessarily obscure the gist of the present invention are omitted.

[0022] Additionally, the singular forms used in the specification and the appended claims are intended to include the plural forms as well, unless the context clearly dictates otherwise.

[0023] Additionally, terms such as first, second, A, B, (a), (b), etc. may be used to describe components of the present invention. These terms are only intended to distinguish the components from other components, and the nature, order, or sequence of the components are not limited by the terms. When it is described that a component is "connected," "coupled," or "connected" to another component, it should be understood that the component may be directly connected or connected to the other component, but another component may also be "connected," "coupled," or "connected" between each component.

[0024] A method for manufacturing a walnut confectionery containing injeolmi according to the present invention may include the steps of A) mixing flour with eggs, sugar, glucose, cooking oil, corn syrup, water, and ethanol and stirring for 1 to 3 minutes to prepare a dough; B) mixing red beans with water and heating for 1 to 3 hours, and then separating the solid and liquid to prepare a red bean solid; C) mixing sugar with water, salt, corn syrup, and soju and stirring to prepare a sugar solution; D) mixing the red bean solid of step B) and the sugar solution of step C) to prepare a bean paste; E) putting the dough of step A) and the bean paste of step D) into a molding machine and heating to produce a walnut confectionery; and F) removing a portion of the walnut confectionery of step E) and inserting injeolmi into the removed portion.

[0025] In the present invention, the step A) is a step for preparing a dough, and a mixture may be prepared by mixing eggs, sugar, glucose, cooking oil, corn syrup, water, and ethanol with wheat flour, and stirring the prepared mixture to prepare a dough. Specifically, the dough of the step A) may include 50 to 150 parts by weight of sugar, 0.0001 to 1 part by weight of glucose, 50 to 150 parts by weight of eggs, 5 to 20 parts by weight of water, 0.0001 to 1 part by weight of cooking oil, and 0.0001 to 1 part by weight of ethanol, based on 100 parts by weight of wheat flour.

[0026] Here, the eggs are added to give the dough elasticity and enhance the taste and flavor of the walnut cookies, and the sugar, glucose, and corn syrup can be added to impart sweetness to the walnut cookies. However, the sugar, glucose, and corn syrup can be replaced with other sweet substitutes, such as natural sweeteners such as fructose, stevia, and allulose. The natural sweeteners described above are several to dozens of times sweeter than white sugar, but have a lower sugar content, thereby improving the health of the consumer and reducing the possibility of obesity. In addition, the ethanol removes various impurities from the dough composed of the above ingredients, thereby improving the preference of the walnut cookies.

[0027] To make the dough, first add eggs, sugar, glucose, water, cooking oil, corn syrup, and soju (excluding the flour) to a mixer and mix for 10 to 30 minutes. At this time, all ingredients are added first, except for water and eggs, and water and eggs are added in amounts of 5 to 20 parts by weight and 80 to 120 parts by weight, respectively, per 100 parts by weight of flour.

[0028] Next, separately from the ingredients initially added, flour and egg white are added secondarily using a different mixer to create a foam. At this time, all of the flour is added, and 10 to 20 parts by weight of egg white is added per 100 parts by weight of flour. It is recommended that the stirring be performed at a speed of 100 to 1000 rpm for 1 to 3 minutes. If the stirring speed and time after adding the flour and egg white are outside the above range, the composition may not be properly mixed or the dough may become tough, resulting in poor formability and texture.

[0029] Next, add water again to the dough containing eggs, sugar, etc., which were previously mixed, in an amount of 10 to 20 parts by weight per 100 parts by weight of flour, and stir at a speed of 100 to 1,000 rpm for 30 to 120 seconds. If the stirring speed and time are outside the above range, the composition may not be properly mixed, or the dough may become tough, resulting in poor formability and texture.

[0030] Then, add the secondarily manufactured mixture of flour and egg whites to the firstly manufactured mixture of eggs, sugar, glucose, etc. and stir 1 to 5 times at a speed of 1 to 100 rpm until the foam subsides. If the stirring speed, etc., is outside the above range, the soft texture characteristic of the outer shell of walnut cookies may disappear and a dry texture may occur.

[0031] Additionally, step A) above may replace part of the flour with a mixture of amaranth powder and barley sprout powder.

[0032] Amaranth, the aforementioned plant, is an annual plant belonging to the Amaranth family (Amaranthus spp. L.). Botanically, it is a dicotyledon, unlike monocotyledons like corn, oats, rice, and wheat. Approximately 60 species exist worldwide, but only a few are cultivated for their seeds, while the rest are mostly weeds. A staple food crop during the Aztec and Inca eras, both the seeds and young leaves are edible, and its nutritionally and physiologically superior composition has recently attracted attention as a promising new food material.

[0033] The amaranth contains 48 to 69 wt% of starch out of the total 100 wt%, and its starch particles are the smallest among all starches, allowing it to be used in a variety of applications. Compared to cereals, amaranth is high in fat and contains high-quality fatty acids with a high degree of unsaturation, and is attracting attention as an excellent cereal protein source, containing more than 15 wt% of protein rich in lysine and sulfur-containing amino acids and having an excellent amino acid composition.

[0034] Amaranth is rich in protein, plant-based cholesterol, calcium, iron, phosphorus, and other minerals, including taurine, a rare ingredient in grains, helping to relieve fatigue. Furthermore, amaranth is gluten-free, eliminating many of the side effects associated with gluten, particularly indigestion, abdominal pain, and bloating. It also helps lower blood sugar, diabetes, and blood pressure.

[0035] The above sprouted barley leaves (young barley leaves) refer to young leaves harvested about 8 to 15 days after sowing barley seeds, and have been known since ancient times as an excellent food source nutritionally, as they are high in inorganic nutrients such as calcium, magnesium, and potassium, as well as vitamin B1 and vitamin C.

[0036] In addition, barley sprout leaves contain a large amount of runasin, a type of peptide, which has various effects on the human body, such as lowering blood cholesterol, antioxidant effects, anticancer effects, anti-allergic effects, suppressing blood pressure increases, maintaining normal blood sugar levels, preventing anemia, preventing immunodeficiency, and preventing celiac disease. In particular, it is effective in improving various symptoms such as indigestion, abdominal pain, and abdominal bloating, which are side effects of gluten.

[0037] The amaranth and barley sprouts can be washed and dried to reduce the moisture content to 10% or less, and then ground into powder. The mixing ratio of the amaranth and barley sprouts is not limited in the present invention, but it is recommended to mix them in a weight ratio of 1:0.1 to 0.3. If the mixing ratio exceeds the above range, the walnut cookies may taste bitter, and some people may experience side effects such as allergies.

[0038] In addition, it is recommended that the mixture powder of amaranth and barley sprouts prepared as described above be substituted in an amount of 10 to 30 parts by weight per 100 parts by weight of wheat flour. If the substitution ratio exceeds the above range, the soft taste of the walnut cookies may be reduced or the chewy texture may be reduced due to the hard shell of the amaranth.

[0039] In the present invention, steps B) to D) are steps for preparing a bean paste included in a walnut confectionery, and the bean paste can be prepared by mixing red bean solids and sugar solution.

[0040] The above step B) is a step for producing red bean solids, and the red bean solids can be produced by heating red beans to cook them and then separating the solid and liquid.

[0041] The above adzuki bean is an annual plant belonging to the legume family and the genus Cropland. It is also called small beans or red beans. It likes warm and humid climates, and there are two types: common adzuki bean with straight stems and vine adzuki bean that grows like vines. The color of the fruit varies, including red, black, blue, green, and brown. Adzuki bean has been used as an additive in many dishes since ancient times, and in particular, adzuki bean paste and adzuki bean paste are used in rice cakes, traditional sweets, bread, etc. In Japan, it is used as one of the three major sweetening ingredients along with chestnuts and kudzu.

[0042] The type of red bean that can be used in the present invention is not limited, and for example, all of the following can be used: 'Chungju red bean' with a red skin color, 'Saegil red bean' with a bright red skin color, 'Arari' with a deep and dark red skin color, 'Geomgusul' with a black skin color, 'Yeonduchae' with a light green skin color, and 'Geopi red bean' with a thin skin color and white color.

[0043] The above step B) is to first mix the red beans with water in a ratio of approximately 1:1, wash the red beans several times, and then heat them together with water to cook them. It is recommended that the heating be carried out at 100°C for 1 to 3 hours, and through the heating as described above, the red beans can be completely cooked, and at the same time, the astringent taste of the red beans can be removed. This astringent taste is due to the tannic acid contained in the red beans, and it is preferable to stir the red beans 3 to 5 times while heating to completely remove the tannic acid during the heating.

[0044] Heated red beans can be cooled by first placing them in cold water, then mashing them with water in a grinder. It's best to separate the mashed red beans from the water, leaving only the solids. If necessary, the solids can be strained to separate the red bean skin from the solids. Red bean skins are rich in fiber and vitamins, but they have a poor texture and can make the red bean paste itself taste bitter. Therefore, removing them is recommended for a smoother walnut cookie. Additionally, it's recommended to use a press to remove any remaining moisture from the red beans.

[0045] In the present invention, the step C) is a step for preparing a sugar solution, which is prepared separately from the red bean solids to facilitate mixing with the red bean solids. At this time, the sugar solution preferably contains 50 to 150 parts by weight of water, 0.1 to 2 parts by weight of salt, 0.0001 to 1 part by weight of corn syrup, and 0.0001 to 1 part by weight of soju, per 100 parts by weight of sugar.

[0046] In the present invention, the soju is added to remove the off-flavor of red beans or wheat flour, and the alcohol content of the soju is not limited, but it is preferable to use soju having an alcohol content of 10 to 50% by volume out of the total 100% by volume. In addition, the amount added is not limited, but it is preferable to add 0.0001 to 1 part by weight based on 100 parts by weight of sugar. If the amount added exceeds the above range, the off-flavor may not be properly removed or the unique alcohol smell may remain, which may spoil the texture of the walnut cookie, so it is preferable to add it so as to satisfy the above range.

[0047] In the present invention, step D) is a step for preparing a bean paste by mixing the red bean solids and sugar solution. The red bean solids and sugar solution can be placed in a stirrer and heated for 30 to 90 minutes to evaporate the moisture in the sugar solution and simmer. In addition, it is recommended to appropriately stir the mixture as needed during the heating process, and after the bean paste is completed, it is recommended to age it at 0 to 5°C for 1 to 3 days.

[0048] The above maturation is intended to further soften the flavor of the red bean paste, and in particular, the tannin component contained in the red beans described above can undergo oxidation, decomposition, condensation, and other changes to develop various flavors and sweetness. If the maturation temperature or time exceeds the above range, the red bean paste may become more bitter or its sourness may increase compared to its sweetness, resulting in a poor texture.

[0049] In the present invention, the step E) is a step for manufacturing walnut cookies. The dough and bean paste are fed into a molding machine and heated to manufacture walnut cookies. This baking step is not limited in the present invention, and for example, walnut cookies can be manufactured by sequentially feeding walnut cookie dough, walnuts, and bean paste into a molding machine and applying heat. At this time, other nuts may be included instead of walnuts. In addition, the amount of walnuts added is not limited in the present invention, and for example, it is preferable to add walnuts in a ratio of 1 to 20 parts by weight per 100 parts by weight of the dough composition.

[0050] The above step F) is a step of removing a portion of the walnut cookie of the above step E) and inserting injeolmi into the removed portion. Specifically, the injeolmi can be manufactured through the steps of a) mixing and powdering 0.1 to 3 parts by weight of salt with respect to 100 parts by weight of rice; and b) mixing 5 to 20 parts by weight of sugar into the rice powder of the above step a) and heating for 10 to 15 minutes.

[0051] Step a) above is the powdering step of the grain. The grain is first soaked in water to facilitate powdering. Specifically, the rice is placed in water and allowed to sit for 1 to 6 hours to eliminate the grain's characteristic grainy smell and unpleasant taste. The soaked rice is washed at least twice to remove any foreign substances on the surface, and then salt is added and ground to powder.

[0052] Powdered rice can be mixed with sugar and then heated as in step b). However, the mixture of rice and salt can be steamed before mixing with sugar to increase the stickiness of the rice.

[0053] Specifically, the above-mentioned pulverized rice and salt can be steamed at 100°C for 10 to 20 minutes. The steamed mixture is then mixed with sugar and placed in a heated puncher, allowing the steaming and punching processes to proceed simultaneously. During this process, a certain amount of moisture can be added as needed to further enhance the stickiness, texture, and moisture content of the injeolmi.

[0054] The rice cake dough prepared as described above is cooled to a temperature below 80°C, more preferably around room temperature (20°C). Cooling the rice cake dough as described above stabilizes the gelatinized starch, thereby maintaining a more sticky and chewy texture. The cooled rice cake dough can be cut into the desired shape and, if necessary, coated with a coating to complete the injeolmi.

[0055] The completed injeolmi can be inserted into a walnut confectionery from which a portion has been removed. Specifically, as shown in Fig. 1, a groove of a certain size is created in the walnut confectionery so that a portion of the injeolmi (200) is exposed on the surface of the walnut confectionery (100), and then the injeolmi is inserted into the created groove and fitted together, thereby producing a walnut confectionery containing injeolmi.

[0056] The present invention may include a walnut confectionery containing injeolmi manufactured through the above-described manufacturing method. The walnut confectionery containing injeolmi can further enhance the palatability of the popular walnut confectionery by allowing the user to simultaneously enjoy various beneficial nutrients for the human body along with the unique flavor, aroma, and texture of walnut confectionery and injeolmi by inserting injeolmi into the walnut confectionery.

[0057] The present invention will be described in more detail with reference to the following examples and comparative examples. However, the following examples are merely illustrative examples for describing preferred embodiments of the present invention, and the present invention is not limited by the following examples.

[0058] The physical properties of the specimens manufactured through examples and comparative examples were measured as follows.

[0059] (Sensory test)

[0060] Fifty trained sensory evaluation agents, aged 20 to 40 years, evaluated the flavor, texture, off-flavor, and overall acceptability of each example and comparative example. The evaluation criteria were a 5-point scale, with 5 points representing the best and 1 point representing the worst, and scores were rounded to the nearest two decimal places.

[0061] (Example 1)

[0062] First, to make dough, 100 parts by weight of eggs, 90 parts by weight of sugar, 0.0002 parts by weight of refined glucose, 10 parts by weight of water, 0.005 parts by weight of cooking oil, 0.00015 parts by weight of corn syrup, and 0.0003 parts by weight of soju were placed in a mixer and stirred for 20 minutes. At this time, the amount of each ingredient added was all based on 100 parts by weight of wheat flour.

[0063] Separately, 100 parts by weight of flour, 25 parts by weight of water, and 25 parts by weight of egg white were added to a mixer and stirred at a speed of 500 rpm for 2 minutes to create egg white foam. Then, the egg white foam was added to the mixture containing sugar, etc., and stirred at a speed of 50 rpm three times until the foam subsided, thereby preparing a dough composition.

[0064] Next, to prepare the bean paste, 100 parts by weight of white red beans were washed with water, then mixed with 200 parts by weight of water and heated at 100°C for 2 hours. After heating, the red beans were mixed with cold water (13°C), cooled, and then ground in a grinder. The ground composition was separated into solid and liquid, and the solid matter was passed through a press to remove moisture.

[0065] Sugar solution was prepared by adding 85 parts by weight of water, 1 part by weight of salt, 0.0005 parts by weight of corn syrup, and 0.0002 parts by weight of soju (30% by volume alcohol) to 100 parts by weight of sugar in a stirrer and stirring with heat for 1 hour to completely dissolve the sugar. Then, red bean solids were mixed in sugar water and boiled down by heating at 100°C for 1 hour. The boiled-down bean paste was aged at 3°C ​​for 2 days.

[0066] In addition, Injeolmi was made by mixing 100 parts by weight of soaked rice with 2 parts by weight of salt, grinding it into powder, adding 10 parts by weight of sugar to the powdered mixture, putting it in a punching machine, and kneading it for 15 minutes. The kneaded dough was left at room temperature for 3 hours, and the finished dough was shaped into a certain size.

[0067] Walnut cookies were manufactured by putting the above dough and filling into a mold and baking them at 160°C for 6 minutes. A portion of the manufactured walnut cookies was cut to form a groove, and then injeolmi was inserted into the cut portion to manufacture walnut cookies containing injeolmi.

[0068] (Example 2)

[0069] Walnut cookies were manufactured using the same method as in Example 1, except that the mixing time of the dough was set to 5 minutes.

[0070] (Example 3)

[0071] Walnut cookies were manufactured using the same method as in Example 1, except that the red bean cooking time was set to 5 hours.

[0072] (Example 4)

[0073] Walnut cookies were manufactured using the same method as in Example 1, except that maturation was not performed during the preparation of the filling.

[0074] (Example 5)

[0075] Walnut cookies were prepared in the same manner as in Example 1, except that 20 parts by weight of the wheat flour was replaced with amaranth powder when preparing the dough.

[0076] (Example 6)

[0077] Walnut cookies were manufactured in the same manner as in Example 1, except that 20 parts by weight of the wheat flour was replaced with barley sprout leaf powder when manufacturing the dough.

[0078] (Example 7)

[0079] Walnut cookies were manufactured in the same manner as in Example 1, except that 20 parts by weight of the wheat flour was replaced with a mixture of amaranth and barley sprout leaf powder in a weight ratio of 1:0.2 when manufacturing the dough.

[0080] (Example 8)

[0081] Walnut cookies were manufactured in the same manner as in Example 8, except that 20 parts by weight of the wheat flour was replaced with a mixture of amaranth and barley sprout leaf powder in a weight ratio of 1:0.5.

[0082] (Comparative Example 1)

[0083] Walnut cookies were manufactured using the same method as in Example 1 above, except that injeolmi was not added.

[0084] [Table 1]

[0085]

[0086] As shown in Table 1 above, the walnut cookies manufactured according to the present invention showed high sensory evaluations in terms of texture, flavor, off-flavor, and overall preference. However, Example 2, in which the dough was stirred for an excessive amount of time, had a poor texture due to excessive gelatinization of the wheat flour constituting the walnut cookie crust, and Example 3, in which the red bean was boiled for an excessive amount of time, also had a poor texture of the bean paste. In addition, Example 4, in which the bean paste was not aged, had a strong off-flavor of the red bean, resulting in a poor preference.

[0087] Examples 5 and 6, in which a portion of the wheat flour was replaced with amaranth or barley sprouts, showed a slightly lower preference than Example 1, but generally showed a high preference, and Example 7, in which all of these were added, showed the highest preference. However, Examples 6 and 8, in which barley sprouts were excessively mixed, showed a tendency for the off-flavor to be stronger due to the unique raw smell, indicating that it is desirable to satisfy these mixing ratios.

[0088] The above description is merely an illustrative illustration of the technical idea of ​​the present invention, and those skilled in the art will appreciate that various modifications and variations can be made without departing from the essential characteristics of the present invention. Therefore, the embodiments disclosed in the present invention are intended to illustrate, rather than limit, the technical idea of ​​the present invention, and the scope of the technical idea of ​​the present invention is not limited by these embodiments. The scope of protection of the present invention should be interpreted by the following claims, and all technical ideas within a scope equivalent thereto should be interpreted as being included in the scope of the rights of the present invention.

Claims

1. A) A step of preparing dough by mixing eggs, sugar, glucose, cooking oil, corn syrup, water, and ethanol into flour and stirring for 1 to 3 minutes; B) A step of mixing red beans with water, heating for 1 to 3 hours, and then separating the solid and liquid to produce red bean solids; C) A step of preparing a sugar solution by mixing and stirring water, salt, corn syrup, and soju into sugar; D) A step of preparing a bean paste by mixing the red bean solids of step B) and the sugar solution of step C); E) a step of putting the dough of step A) and the filling of step D) into a molding machine and heating it to make walnut cookies; and F) A step of removing a portion of the walnut cookies of step E and inserting injeolmi into the removed portion; A method for manufacturing walnut confectionery containing injeolmi, characterized by including .

2. In paragraph 1, The above Injeolmi is, a) A step of mixing and powdering 0.1 to 3 parts by weight of salt per 100 parts by weight of rice; and b) a step of mixing 5 to 20 parts by weight of sugar into the rice powder of step a) and heating for 10 to 15 minutes; A method for manufacturing walnut confectionery containing injeolmi, characterized in that it is manufactured through the steps of .

3. In paragraph 1, A method for manufacturing walnut confectionery containing injeolmi, characterized in that the dough of step A) above contains 50 to 150 parts by weight of sugar, 0.0001 to 1 part by weight of glucose, 50 to 150 parts by weight of eggs, 5 to 20 parts by weight of water, 0.0001 to 1 part by weight of cooking oil, and 0.0001 to 1 part by weight of ethanol, per 100 parts by weight of wheat flour.

4. In paragraph 1, A method for manufacturing walnut confectionery containing injeolmi, characterized in that the sugar solution comprises 50 to 150 parts by weight of water, 0.1 to 2 parts by weight of salt, 0.0001 to 1 part by weight of corn syrup, and 0.0001 to 1 part by weight of soju, per 100 parts by weight of sugar.

5. In paragraph 1, The above step D) is a method for manufacturing walnut cookies containing injeolmi, characterized in that the red bean solids and sugar solution are mixed and then heated for 30 to 90 minutes.

6. In paragraph 5, A method for manufacturing walnut confectionery containing injeolmi, characterized in that the above-mentioned filling is aged at 0 to 5°C for 1 to 3 days.

7. Walnut confectionery containing injeolmi manufactured by a manufacturing method according to any one of the items 1 to 6.

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