KR100344062B1 - Method of manufacturing bar type confectionery with longitudinal stripes - Google Patents

Abstract

The present invention is a rod-shaped confectionery manufacturing method having a groove in the longitudinal direction, 55-65% by weight of confectionary flour, 9.0-10% by weight of multipurpose flour, condensed milk 1.5-2.0% by weight, butter 15-17% by weight, cinnamon powder Raw material mixing process for weighing raw materials with 0.1-0.7% by weight, powdered milk 1.0-1.5% by weight, salt 0.2-1.0% by weight, sugar 0.1-1.0% by weight, eggs 7-10% by weight, and spices 0.5-3% by weight; , First, add butter to melt the container containing water and then melt it. Then, add cinnamon powder, salt, sugar, and powdered milk to stir, add confectionary flour and multipurpose flour, and heat it for a predetermined time. Kneading process is made by mixing condensed milk, spices and eggs into a dough form, and the dough produced in the dough process is continuously extruded for a long time and at the same time forming a plurality of grooves on the outer circumferential surface to form a constant shape Is characterized in that the hayeoseo comprises a frying step to flip to continuously rotate in 7 minutes - an extrusion process it and, the molded semi-finished product about 180 to input to lock only a portion in the heated cooking oil to 190 ℃ about 5.

Description

Method and apparatus for manufacturing confectionery having a rod shape {Method of manufacturing bar type confectionery with longitudinal stripes}

The present invention relates to a method and apparatus for manufacturing a confectionery having a rod shape, and in particular, to manufacturing a confectionery shaped like a rod having a plurality of longitudinal grooves formed along an outer circumferential surface of a long rod, The present invention relates to a method and apparatus for making a confectionary having a rod shape such that all surfaces of the confectionery can be fried evenly without being deformed.

In general, sweets of various shapes and forms are used as snacks for young people, and are mainly contained in bags so that they can be taken out while eating.

Such confectionery is produced in a factory that produces confectionery and is distributed by sealing, so that the sweetness and taste of the confectionery itself cannot be felt as it is.

Therefore, in recent years, by making and selling snacks having a long bar shape in amusement parks and amusement parks, they are able to feel the softness and taste of the snacks themselves.

These confectionery is made of wheat flour as a main ingredient, and various raw materials are mixed and kneaded to form an arbitrary shape, which is then fried by oil heated at a high temperature. As it is made to be fried by high temperature oil while it is put in the state, it has a disadvantage that the shape of long-long confectionery is deformed or damaged during frying, so that the appearance of the confectionery cannot be maintained and the merchandise is lowered.

Accordingly, an object of the present invention is to provide a variety of flavors and aromas to stimulate the taste buds of the youth, as well as the shape of the cookie itself is not deformed when frying long sticks of arbitrary shape and shape The frying is made in a state that does not break without damage is to increase the product value of the confectionery is the purpose.

1 is a perspective view of a confectionery molded by the present invention.

Figure 2 is a process chart showing the manufacturing process of the confectionery according to the present invention.

Figure 3 is a cross-sectional view showing the configuration of an extruder used in the extrusion process of confectionery according to the present invention.

Figure 4 is an enlarged perspective view showing the front end configuration of the extruder.

Figure 5 is an overall configuration showing a frying apparatus of a confectionery manufacture according to the present invention.

Figure 6 is a perspective view showing the configuration of the support frame.

Figure 7 is an enlarged perspective view showing the configuration of the roller of the frying apparatus.

* Explanation of Signs of Major Parts of Drawings *

34 housing 36 heating heater

38: support bar 40: roller

44: support frame 46: link

48: motor

Hereinafter, the manufacturing method and configuration of the present invention with reference to the accompanying drawings.

1 is an exemplary view of a product produced by the present invention, Figure 2 is a process diagram showing the manufacturing process of the confectionery according to the present invention, a variety of raw materials in a flour that is the main ingredient for making the confectionery according to a predetermined composition ratio The compounding and kneading process 110 for mixing and kneading, and the extrusion molding process 120 may be formed in an arbitrary shape while transferring the kneaded product by a predetermined pressure through the compounding and kneading process. ), And a frying process (130) to fry the semi-finished product, which is formed into an arbitrary shape while being extruded, into oil having a high temperature, so that the semi-finished product (A) can be cooked by frying. The oil removal process 14 removes the oil contained in the finished product while the frying process is completed, and the oil is removed during the oil removal process. The will be a single cookie 100 as shown in Figure 1 while passing through the cooling step 150 to produce the processed products by cooling at room temperature.

Specifically, the above-described process according to the embodiment, the compounding and kneading process () first is 55-65% by weight confectionery flour and 9.0-10% by weight multipurpose flour, condensed milk 1.5-2.0% by weight, butter 15-17% by weight, cinnamon powder 0.1-0.7% by weight, powdered milk 1.0-1.5% by weight, salt 0.2-1.0% by weight, sugars 0.1-1.0% by weight, eggs 7-10% by weight, spices 0.5-3% by weight Mixing in a kneader to make a dough evenly using the above kneader. At this time, the dough of the raw material while the dough is heated to a predetermined temperature in a state in which the dough is made evenly with water in the kneader, butter and cinnamon When various kinds of raw materials such as powdered salt are added to the weight ratio, the raw materials are uniformly kneaded in the kneading machine. Also, the main raw materials used for making confectionery, confectionary flour and multipurpose flour, The reason for mixing at the proper ratio is not only to make the cookie too hard, but also to keep it so soft that it is not broken.

In addition, the spice is to give a variety of flavors of sweets, such as rum, vanilla syrup, strawberry syrup, chocolate syrup to give a variety of flavors.

When the dough made by the mixing and kneading process 110 as described above through the inlet 10 formed in the hopper 12 of the extruder that is the extrusion molding process 120, the housing 13 is in communication with the inlet The screw 14 formed therein is to be conveyed to the front side while compressing the dough to be supplied by rotating in one direction by the motor 18, the dough to be conveyed while being compressed by the screw is formed at the front end of the housing The molding is made to a certain size and shape while passing through the forming mold 20.

As described above, the semi-finished product extruded into an arbitrary shape by the extrusion molding process 120 is installed on the front side of the rotating conveyor 26 by being installed at the front side from the bottom of the molding mold, and the next process along the conveyor is Transfer is made to the frying process (130).

The semi-finished product conveyed by the conveyor 26 is transferred to the frying process 130 located at the lower end side of the conveyor, whereby frying is performed by heated oil.

As described above, the frying apparatus for frying the semi-finished products has a discharge valve 32 formed on the left and right sides of the housing 34 in a state where the upper surface is opened so that fresh oil for frying can be provided as shown in FIG. 5. A plurality of support bars are formed in the inner bottom surface of the heating heater 36 to be supplied with power by an external temperature controller to heat cooking oil, and are installed in parallel across the inner center of the housing to the left and the right. 38) A plurality of rollers 40 are formed in the support frame 44 mounted on the upper surface at a predetermined interval so that the semi-finished products can be transported, and a link connected to the motor 48 at one upper side of the support frame ( 46) is configured to move the support frame in parallel to the left and right by the reciprocating motion of the link,

This is through the extrusion molding process 120 is a semi-finished product having an arbitrary shape is immersed in the cooking oil heated by the heating heater 36 to be fried, wherein the semi-finished product is a support bar located in the housing 34 The rod-shaped semi-finished product is long by the roller 40 as it is fried in the cooking oil heated in the state placed between the rollers 40 of the support frame 44 placed on the upper surface of the 38. The frying is made without bending or breaking during the frying.

The support frame 44 is connected to the support bar 44 as the link 46 moves left and right due to the driving of the motor 48 while performing the frying by the heated cooking oil while the semi-finished product is placed between the rollers as described above. As the horizontal workpiece moves horizontally from the upper surface of the 38, the semi-finished products placed between the rollers 40 are rotated in accordance with the rotation of the rollers so that the entire semi-finished products are evenly fried.

At this time, the heating temperature of the cooking oil for frying the semi-finished product is preferably heated to a temperature of approximately 180-190 ℃, the frying time of the semi-finished product will be preferred to be fried within about 5-7 minutes.

As described above, the processed product is fried by the frying step 130 to remove the oil absorbed by the frying through the oil removal step 140, transfer the processed product from which the oil is removed to a drying machine using a natural drying method or a freezer After cooling, the packaging will be done.

As described above, the present invention can manufacture a variety of rod-shaped sweets suitable for children's tastes, and also when frying long stick-shaped sweets are rotated according to the rotational direction of the rollers while the sweets are placed between the rollers. Since the confectionery is not bent arbitrarily bent or broken during frying, of course, the confectionery, which is partially exposed to the upper portion of the cooking oil by the buoyancy of the product itself, has the effect of being evenly fried.

Claims (2)

Condensed milk 1.5-2.0%, butter 15-17%, cinnamon powder 0.1-0.7% by weight, with 55-65% by weight of confectionary flour, which is the main ingredient, and 9.0-10% by weight of multipurpose flour, Formulation and kneading process to mix and knead raw materials 1.0-1.5% by weight, 0.2-1.0% by weight of salt, 0.1-1.0% by weight of sugar, 7-10% by weight of eggs, 0.5-3% by weight of spices (110) )and; An extrusion molding process 120 through which the dough kneaded through the compounding and kneading process is passed through an extruder to be shaped into a rod-shaped stick-shaped confectionery; The rod-shaped semi-finished product extruded into the rod-shaped processed by the extrusion molding process has a rod-shaped, characterized in that produced by the frying step 130 to be made by cooking oil heated to 180-190 ℃ Method of making sweets. In the cookie frying apparatus, the dough made by mixing several kinds of raw materials to make the confectionery is fried in the frying apparatus containing the cooking oil heated to high temperature through the extruded product formed into an arbitrary shape through an extruder. Heating heater to heat the cooking oil by supplying power by an external temperature controller to the inner bottom surface of the housing 34 in which the discharge valve 32 is formed on the left and right sides in the state where the upper surface is opened so that the cooking oil can be freshly supplied. 36; A plurality of support bars (38) installed in parallel across the inner center of the housing (left and right); A plurality of rollers (40) configured to rotate at random intervals in the support frame (44) mounted on the upper surface of the support bar to rotate the semi-finished products placed therebetween; A frying apparatus having a rod-shaped cake, characterized in that the support frame is mounted to the left and right side by the reciprocating movement of the link by mounting a link 46 connected to the motor 48 on one side of the support frame. .