KR100639774B1 - Apparatus for manufacturing marronglace amd the method of the same - Google Patents

Abstract

Disclosed are a method and a process for preparing sugar balm using peeled chestnut. The method of manufacturing a molten chestnut using such a peeled chestnut is a peeling step of peeling the inner and outer skins of the chestnut, and a step of steaming the peeled chestnut by continuously heating the peeled chestnut using a heat source, and steaming in the steaming step. A step of freezing the frozen chestnut at a predetermined temperature or less, and a frozen skinned chestnut steaming step of thawing at a predetermined temperature and steaming the frozen peeled chestnut frozen in the cooling step for a long time, and the peeled chestnut steamed in the step It is stored in the sugar agitation tank of various sugars, steamed chestnut sugar acupuncture step of sequentially acupuncture, and coating and drying the outer surface of the balm chestnut with sugar solution or chocolate.

Chestnut, dermabrasion, steaming, acupuncture, frozen, coating

Description

Apparatus and method for manufacturing acupuncture balm using peeled chestnut {APPARATUS FOR MANUFACTURING MARRONGLACE AMD THE METHOD OF THE SAME}

1 is a view showing a sugar balm production facility using a peeled chestnut according to a preferred embodiment of the present invention.

Figure 2 is a flow chart illustrating a sugar balm manufacturing process using a peeled chestnut according to a preferred embodiment of the present invention shown in FIG.

FIG. 3 is a side view showing the flame peeling apparatus shown in FIG. 1; FIG.

4 is a side view showing the peelable chestnut continuous steaming apparatus shown in FIG.

FIG. 5 is a perspective view showing the rapid cooling freezing apparatus shown in FIG. 1; FIG.

FIG. 6 is a side view showing the frozen peeled chestnut steaming device, the steamed chestnut bedding device, and the balm chestnut coating device shown in FIG.

FIG. 7 is an enlarged side view of the frozen skin balm steaming device shown in FIG. 6; FIG.

8 is a plan view of FIG.

FIG. 9 is an enlarged perspective view of a tray of the frozen peeled chestnut shown in FIG. 8; FIG.

10 is a front view of FIG. 9;

Figure 11 is a side view of Figure 9;

12 is a side view showing a stirring device according to a preferred embodiment of the present invention.

FIG. 13 is a side view showing the sugar balm drying apparatus shown in FIG. 1; FIG.

FIG. 14 is a left side view of FIG. 13; FIG.

FIG. 15 is a right side view of FIG. 13; FIG.

FIG. 16 is a plan view showing a transfer conveyor of the drooling night drying device shown in FIG.

The present invention relates to a process and method for manufacturing acupuncture balm using peeled chestnut, and more specifically, to produce a high value by processing the peeled chestnut through the steps of steaming, acupuncture, coating and drying. The present invention relates to a process and method for producing sugar balm using peeled chestnut.

Typically, the current domestic chestnut production is known to be 100,000 tons per year, but this is a theoretical statistic calculated by multiplying the chestnut cultivation area and chestnut tree planting number by year, and the domestic chestnut distribution industry actually estimates 80,000 tons.

On the other hand, in the case of foreign countries, especially in China, the production of chestnut production (2001) is 630,000 tons, and is estimated to be about 900,000 tons per year considering the increase in production of newly planted chestnuts in 10 years.

Such a sudden increase in Chinese chestnut production has a great impact on the domestic chestnut industry, which relies on the simple export of chestnuts by hand.

However, at present, domestically grown chestnut farms are processing and selling harvested chestnuts mainly in the form of canned chestnuts.

As a result, there is a problem that the processing range is very limited as it is generally sold in the form of a chestnut night.

In addition, there is a problem that it is difficult to store for a long time due to discoloration, decay in the case of a night.

Accordingly, the present invention has been made to solve the above-mentioned problems, an object of the present invention is to provide an apparatus and a process for producing molasses balm using peeled chestnut that can improve the added value of chestnut by processing the chestnut and various products have.

In addition, the present invention provides a process and method for manufacturing a sugar balm chestnut using peeled chestnut which can be stored for a long time by acupuncture treatment.

In order to realize the object of the present invention, a preferred embodiment of the present invention and the peeling step of making the peeled chestnut by peeling the inner and outer skin of the night; Steaming the peeled chestnut by continuously heating the peeled chestnut using a heat source; Rapidly cooling the night steamed in the steaming step below a predetermined temperature; A freezing night steaming step of thawing the night frozen in the cooling step at a predetermined temperature; Steaming chestnut steaming step of storing the steamed chestnut steamed in the above step in the sugar immersion tank of various sugars to sequentially bathe; And it provides a method for producing a sugar balm night using a peeled chestnut comprising the step of coating and drying the outer surface of the aerated chestnut.

In addition, another embodiment of the present invention and the peeling device for heating the chestnut to peel the inner and outer skin of the chestnut to make the peeled chestnut; A peeling chestnut steaming apparatus for steaming the peeling chestnut by continuously heating the peeling chestnut made by the peeling apparatus using a heat source; A peeling chestnut freezing device for rapidly cooling the peeled chestnut to a predetermined temperature or less; A frozen chestnut steamer for thawing and steaming the chestnuts frozen by the freezing apparatus at a predetermined temperature; A steaming chestnut steaming device for storing steamed steamed chestnuts in a sugar bath of various sugars to sequentially bathe them; Apparatus for coating the outer surface of the chestnut dragged by the sugar acupuncture device with sugar or chocolate; And it provides a sugar balm manufacturing process using a peeled chestnut including a drying device for drying the coated chestnut.

Hereinafter, with reference to the accompanying drawings will be described in detail the manufacturing process of acupuncture chestnuts using the peeled chestnut according to a preferred embodiment of the present invention.

1 is a view showing a sugar balm production equipment according to a preferred embodiment of the present invention, Figure 2 is a flow chart showing a manufacturing process.

As shown, the present invention is a step of manufacturing a stepper chestnut night using the peeled chestnut peeling step (S100) to make the peeled chestnut by peeling the inner and outer skin of the chestnut, steaming by continuously heating the peeled chestnut using a heat source. Step (S110), the step of rapidly cooling the night steamed in the steaming step (S110) to a predetermined temperature or less (S120), and thawing the frozen night in the cooling step (S120) at a predetermined temperature to steam Steaming night steaming step (S130), steaming night steaming step (S140) to store the steamed night steamed in the step in a variety of sugar sugar baths in order to sequentially, and coating and drying the outer surface of the chestnuts Step S150 is included.

In the preparation of such acupuncture night, in the peeling step (S100) using the flame-type peeling device (1) is to peel the outer skin and the inner skin of the chestnut.

That is, the flame-type peeling device, as shown in Figure 3, the transfer supply unit 13 for transferring the night, and the flame type for burning the inner and outer skin of the night by spraying the flame at night supplied from the transfer supply unit 13 It consists of the combustion chamber 14 and the continuous night inner skin removal part 18 which performs the peeling of the chestnut burned in the said flame type combustion chamber 14.

An inlet 15 through which the chestnut is supplied is provided at the inlet side of the flame combustion chamber 14, and the chestnut supplied through the inlet 15 is supplied to the vibration supplier 17. In addition, the night in the vibration supplier 17 may be supplied in a constant dispersed state by the vibration.

Then, the night passing through the vibration feeder 17 is supplied to the flame combustion chamber 14 through the input hopper 19 is heated to a constant temperature.

That is, a heat insulating brick 21 is provided inside the flame combustion chamber 14 to burn LPG gas and use it as a heat source. At this time, the internal temperature of the flame combustion chamber 14 is maintained at about 700 ℃ or more. In addition, while the conveying speed of the night passing through the flame combustion chamber 14 passes at 10 to 20 sec, the inner and outer skins of the night are burned by the heat source.

Therefore, the chestnut supplied to the flame combustion chamber 14 as described above can be more easily removed as the inner skin is burned while being rotated by the rotary rotor 16 while passing at a constant speed.

In this way, the fired chestnut passing through the flame combustion chamber 14 is supplied to the continuous friction type inner skin removing device 18.

The continuous friction type inner skin removing device 18 includes a first removing part consisting of a plurality of heat resistant bars, a second removing part consisting of a plurality of friction bars having a high coefficient of friction, and a center of the first and second removing parts. It is provided in the can transfer the night and includes a rotary conveying portion with a plurality of friction plates attached.

Therefore, the shell of chestnut material combusted in the course of the night passing through the continuous friction type skin removal device 18 is mostly removed by the impact and rotational frictional force of the silicon friction plate in the first removal part, and in the second removal part. The remaining unskinned chestnut endothelium is removed.

After the night peeling step (S100) is completed, the continuous steaming step (S110) of the peeling chestnut proceeds.

In this continuous steaming step (S110) by adjusting the steaming degree of the peeled chestnut by steaming the chestnuts using a steam heat source can match the luxury of chestnut flesh suitable for long-term storage.

That is, in the continuous steaming step S110, the skinned chestnut is steamed continuously by using the continuous steaming apparatus 3 as shown in FIG.

The continuous steaming apparatus 3 includes a conveyor 20 for transferring chestnuts, a heating part 24 for steaming the chestnuts conveyed by the conveyor 20 at a predetermined temperature, and the heating part 24. It consists of an outlet 32 for discharging the night passed.

Since the conveyor 20 is provided with a plurality of pedestals 22, a plurality of chestnuts may be efficiently transferred to the heating unit.

In addition, the heating part 24 has a structure inclined at a predetermined angle, and a screw conveyor 26 having a plurality of wings 28 attached thereto is provided therein. The screw conveyor 26 is driveable by the motor 30.

In addition, one side of the heating unit 24 is integrally provided with a steam injector 34 for injecting high temperature steam.

Thus, the screw conveyor 26 transports a plurality of chestnuts, in which the chestnuts are steamed for a certain time by hot steam.

At this time, the steam is supplied to the inside of the heating unit while heated to a temperature of about 120 ° C to steam the night.

As such, after the continuous steaming step S110 of the peeled chestnut is completed, a step of rapidly cooling freezing is performed so that the steamed chestnut can be stored for a long time more than one year (S120).

This rapid cooling step (S120) may be performed by the rapid cooling freezing device 36 as shown in FIG.

That is, a bag containing chestnuts is stored in a plurality of shelves 38 provided inside the quick-cooling freezing apparatus 36 and frozen for a predetermined time.

At this time, the temperature inside the rapid cooling freezer 36 is preferably maintained at about -45 ℃, and the freezing time is maintained within 30 minutes.

As such, the frozen peeled chestnuts in which the rapid cooling freezing step (S120) is completed are frozen chestnut steaming steps (S130) for steaming the peeled chestnuts when necessary.

In the frozen skinned chestnut steaming step (S130) using the frozen skinned chestnut steamer 46 is thawed frozen at room temperature and steamed.

As shown in Figure 6 to 8, the frozen chestnut steaming device 46 is a base 56, a steam bath 54 provided on the base 56 to store the chestnut in the storage and soaking in water; , The cover 62 for opening and closing the upper portion of the steam bath (54).

Therefore, the frozen skinned chestnut steaming device 46 having such a structure is put into the rectangular storage box 44 and then put in water at room temperature and heated to 95-98 ℃ to steam for 60 minutes to 90 minutes to gelatinize the chestnut flesh .

In more detail, the water is stored in the steam bath 54, and the chestnut is stored and steamed in the steam bath.

At this time, the chestnuts are floated by the buoyancy of the water in the interior of the steam tank 54, so that they can be damaged by colliding with each other, in order to prevent such damage to put into the loading box 44 of the hexahedral shape the interior of the steam tank 54 Will be supplied to

At this time, the loading box 44 is transported into the steam bath 54 by the hoist 42 slidably mounted on the frame 40.

And, as shown in Figures 9 to 11, the stacking box 44 can be fixedly stored a plurality of chestnuts using a plurality of trays 68 therein.

The stacking box 44 includes a pair of guide bar supports 64, a connecting bar 65 connecting the pair of guide bar supports 64 to each other, and an inner side of the pair of guide bar supports 64. And a plurality of guide bars 66 attached to each, and a tray 68 having a structure detachable by the plurality of guide bars 66 and storing chestnuts therein.

In the loading box 44 having such a structure, the ring 67 is attached to the upper surface of the connecting bar 65 to be connected to the hook of the hoist 42.

In addition, the guide bar 66 has a "L" shape and is attached to the inside of the pair of frames 64, respectively, to have a pair of structure facing each other.

Accordingly, the tray 68 can be slidably coupled to or separated from the loading box as needed by the pair of guide bars 66.

In addition, the tray 68 has a hexahedron shape having an open top surface, and a plurality of holes 70 are formed on side and bottom surfaces thereof so that water can freely flow.

Therefore, after aligning chestnuts in the tray 68 having such a structure, the tray 68 is pushed along the pair of guide bars 66 to be inserted into the stacking box 44, and the stacking box 44 using the hoist 42 is mounted. ) Can be transferred to the interior of the steam bath (54).
In FIG. 9, reference numeral “N” means a night for steaming.

At this time, the chestnut sample is frozen, so if you put the sample into hot water of 90 ℃ or higher suddenly, the cracking of chestnut flesh occurs. After thawing at room temperature, put the steaming container containing the sample in water of 20 ℃ room temperature and then slowly increase the temperature. When heated to 90 ° C and steamed for 1 hour 30 minutes to 2 hours depending on the size of the night sample, the sugar acupuncture effect of chestnut pulp is good during the preparation of acupuncture night. Then, in order to measure the exact steaming temperature and time when steaming the night sample, the thermocouple wire is put in the steaming bath and the temperature change is measured by using a computer data collector (HP 3852A).

As described above, after steaming the frozen chestnut in the steaming apparatus for about 60 minutes to 90 minutes, a step (S140) for pulling the steamed chestnut proceeds.

In the steaming chestnut bedding step (S140), the bedding operation for the steamed chestnut is performed by the bedclothing devices 48 and 50 as shown in FIG.

The steaming chestnut pulling device 48, 50, 52 has a shape similar to the steaming device 46 described above. That is, the steaming chestnut pulling device 48, 50, 52 also comprises a base, a sugar bath and a cover.

Therefore, after storing the steamed chestnuts in the loading box, the steaming chestnuts are dipped into the steaming tank of the steaming chestnut bedding apparatus to carry out the steaming work.

At this time, the moisture of the chestnut is generally about 64% on average, and to store it at room temperature for a long time, it is necessary to completely replace the moisture of the flesh with sugar.

For this reason. With a sugar needle device, each sugar needle bath is soaked in the liquid for 55, 65 and 75˚ Brix for a certain period of time, and the temperature is 60-65 ℃ so that the sugar content of chestnut flesh becomes more than 64˚ Brix. Prepare a dang balm.

At this time, Table 1 below shows the results of experiments of the sugar soaking speed of the sample by the sugar concentration at the sugar temperature of 65 ℃.

Table 1. Changes in sugar content of steamed peeled chestnut samples according to sugar concentration and sugar acupuncture time

(Sugar temperature: 65 ℃, unit: Brix)

Bedtime (hr) 55 Brix 65 Brix 75 Brix One 30.67 ± 0.58 46.00 ± 2.65 49.33 ± 4.04 2 35.00 ± 0.00 48.00 ± 2.65 51.00 ± 1.73 3 37.00 ± 5.20 46.00 ± 4.00 50.67 ± 1.15 4 35.00 ± 0.00 47.00 ± 2.65 51.33 ± 1.53 5 36.33 ± 2.31 47.33 ± 3.79 52.33 ± 2.08 6 40.67 ± 0.58 48.33 ± 2.89 48.67 ± 1.15 8 44.00 ± 3.46 49.67 ± 0.58 53.33 ± 2.89 15 44.00 ± 1.73 53.33 ± 2.89 64.00 ± 1.73

The night sample pulp sugar at the sugar concentration 55 Brix was 30.7 Brix, 8 hours later, 44.0 Brix, 15 hours later, and 44.0 Brix, with a saturated sugar content of 44.0 Brix. ), Bed time was 8 hours. In the case of the sugar concentration of 65 Brix, the sample sugar after 4 hours of initial 1 hour Brix was 49.7 Brix after 8 hours, and the saturation sugar was 53.3 Brix after 15 hours. In the case of the sugar concentration of 75 Brix, the sample sugar after 1 hour was 49.3 Brix, after 8 hours 53.3 Brix, and after 15 hours, it reached 64.0 Brix. Could.

Based on the results of this experiment, the analysis of sugar temperature, sugar concentration and time for the preparation of sugar chestnut chestnuts using domestic flame-type rapid freezing steamed peeled chestnut showed that the optimum sugar temperature was 65 ℃ and the sugar concentration and time during the sugar acupuncture process was 55 Briggs ( Brix), 8 hours, 65 Brix, 8 hours, 75 Brix, 15 hours and the like.

In addition, Tables 2 and 3 show the results of experiments on the texture of the steaming night of steamed peeled by sugar concentration.

Table 2. Textural analysis of steaming frozen peeled chestnut with 65 Brix sugar solution

Bedtime (hr) Hardness (g) Elasticity Coupling One 617.16 ± 145.81 0.61 ± 0.17 0.30 ± 0.09 2 469.37 ± 95.91 0.83 ± 0.09 0.43 ± 0.08 3 536.95 ± 125.06 0.65 ± 0.11 0.29 ± 0.07 6 404.64 ± 167.34 0.64 ± 0.14 0.21 ± 0.02 8 458.85 ± 121.59 0.66 ± 0.07 0.21 ± 0.05 15 395.93 ± 118.03 0.46 ± 0.13 0.19 ± 0.04

Table 3. Textural analysis of steaming frozen peeled chestnut with 75 Brix sugar solution

Bedtime (hr) Hardness (g) Elasticity Coupling One 557.34 ± 302.71 0.62 ± 0.011 0.22 ± 0.05 2 392.83 ± 49.97 0.69 ± 0.11 0.45 ± 0.06 3 568.17 ± 55.45 0.61 ± 0.06 0.30 ± 0.05 6 599.29 ± 78.50 0.50 ± 0.06 0.21 ± 0.04 8 504.30 ± 228.74 0.58 ± 0.14 0.23 ± 0.06 15 - - -

As can be seen from the experimental results, the initial hardness of 65 Brix sugar solution was reduced by 64% to 617.16g, 395.93g after 15 hours. The elastic and viscous values of the samples also decreased from the initial 0.61 and 0.30 to 0.46 and 0.19 after 15 hours. This cause is thought to be the phenomenon that chestnut pulp softens during the acupuncture process. In the case of 75 Brix sugar, the same phenomenon was observed.

As such, when the preparation step of steaming chestnut chestnut chestnut (S140) is completed, the coating and drying step (S150) of the chestnut chestnut proceed.

In the step (S150) is coated with a 1 ~ 1.5 mm thick coating of a substance containing a high concentration of sugar or more than 85 brix (Brix) and natural flavors such as ginseng, grapes, apple flavor on the surface of the night acupuncture is completed with infrared drying for 5 minutes The surface of the chestnut is momentarily dried.

That is, natural flavors are mixed with each other in the process of making the sugar solution into the syrup using a stirring device as shown in FIG.

As shown, the stirring device 52 includes a pedestal 70, a reservoir 71 disposed above the pedestal 70 to store syrup and natural aromas, sugar solution, syrup and , Made of a propeller 75 to agitate the natural aroma.

At this time, the propeller 75 has a structure fixed to the lower end of the rotary shaft 76 connected to the motor assembly 74.

Accordingly, when the motor assembly 74 is driven, the propeller 75 is rotated to stir the sugar solution to make a syrup having a high concentration of 80 brix or more, and to agitate natural flavors such as vanilla and apple flavor added to the syrup. Homogenize.

The stirring device 52 can adjust the stirring device temperature and stirring time in the control panel installed on the outside, and when the sugar solution syrup of a constant concentration is completed, it is possible to discharge the syrup by opening and closing the valve 72 to the sugar container in the lower portion .
In FIG. 12, reference numeral 73 denotes a heat medium valve for supplying and discharging the heat medium.

As described above, the sugar solution may be coated on the surface of the chestnut, but the chocolate may be coated to a predetermined thickness. That is, the chocolate may be coated to a thickness of about 1.5 to 2 mm in place of the acupuncture on the surface of the chestnut sample.

Meanwhile, the drying operation of the chestnut whose outer surface is coated is performed by a drying apparatus as shown in FIGS. 12 to 15.

That is, as shown in the drawing, the drying apparatus includes a conveying unit 84 for transporting a tray storing chestnuts, and a sugar liquid spraying unit 83 provided on the inlet side to apply a viscous sugar solution of 80 to 85 brix on the surface of the chestnut. ) And a heater unit for drying the night on which sugar solution is coated using infrared rays.

In the drying apparatus having such a structure, the transfer part is supported by the legs 80, it is possible to transfer by the sprockets 81 and 82 provided in the front and rear.

In addition, the sugar liquid injection unit 83 may be sprayed on the surface of the chestnut stored in the tray by spraying the sugar liquid by providing the injection nozzle 86 in the lower portion. At this time, the injection nozzle 86 is equipped with a valve can adjust the appropriate amount of sugar solution.

In addition, the heater 87 has a structure in which all sides are sealed, and a plurality of infrared ceramic lamps 88 are disposed on the inner upper surface thereof. Therefore, since the inside of the heater portion 87 is a state of high temperature drying by infrared rays, the chestnut is dried in the heater portion 87 for about 10 minutes to dry the sugar solution on the chestnut surface.
In FIG. 15, reference numeral 89 denotes a sugar collection guide plate, and reference numeral 90 denotes a motor as a power source for driving the transfer unit 84.

Through the process as described above it can be prepared by using a peel skin balm.

As described above, an apparatus and a process for preparing acupuncture chestnut using peeled chestnut according to a preferred embodiment of the present invention may generate high added value by manufacturing chestnut chestnut by processing the chestnut through steaming, acupuncture, coating, and drying. There is an advantage.

In addition, there is an advantage that discoloration or decay can be prevented even by long-term storage by acupuncture the peeled chestnut.

The present invention can be variously modified by those skilled in the art to which the present invention pertains without departing from the scope of the present invention as claimed in the claims, and is not limited to the specific preferred embodiments described above. .

Claims (15)

A peeling step of peeling the inner and outer skin of the chestnut to make the peeled chestnut; Steaming the peeled chestnut by continuously heating the peeled chestnut using a heat source; Rapidly cooling the night steamed in the steaming step below a predetermined temperature; A freezing night steaming step of thawing the night frozen in the cooling step at a predetermined temperature; And The method of preparing a sugar balm chestnut using the peeled chestnut steaming chestnut step of storing the steamed chestnut steamed in the step in the sugar acupuncture tank of various sugars in order to acupuncture sequentially. The method of claim 1, further comprising coating and drying the outer surface of the aerated chestnut. The method of claim 1, wherein in the steaming step, steamed chestnuts are steamed by transferring steam while transferring the peeled chestnuts by a transfer conveyor. The method of claim 1, wherein in the frozen chestnut steaming step, a plurality of chestnuts are stored in a tray, and the tray is dipped into the steaming bath and steamed for a predetermined temperature and time. The method of claim 1, wherein in the steaming chestnut acupuncture step, the steamed chestnuts are prepared by dipping the steamed chestnuts in at least one sugar acupuncture bath in which sugar solutions of different sugars are stored. The method of claim 2, wherein in the coating and drying step, the method of manufacturing acupuncture chestnuts using peeled chestnut, which coats a substance containing a high concentration of a high concentration of sugar solution and a natural flavor on the surface of the chestnuts on which the acupuncture is completed. The method of claim 2, wherein in the coating and drying step, the chestnut coated with sugar solution on its surface is dried by passing an infrared heater by a transfer unit. A peeling device for heating the chestnut and peeling the inner and outer skins of the chestnut to make the peeled chestnut; A peeling chestnut steaming apparatus for steaming the peeling chestnut by continuously heating the peeling chestnut made by the peeling apparatus using a heat source; A peeling chestnut rapid cooling device for rapidly cooling the peeled chestnut to a predetermined temperature or less; A frozen chestnut steamer for thawing and steaming the chestnuts frozen by the quick-cooling freezing apparatus at a predetermined temperature; And An apparatus for preparing a sugar balm chestnut using a peeled chestnut, comprising a steamed chestnut steaming device for storing steamed steamed chestnuts in a sugar bath of various sugars and sequentially aching them. 9. The apparatus of claim 8, further comprising: a device for coating the outer surface of chestnuts beaten by the acupuncture device with sugar or chocolate; And, apparatus for producing molasses chestnuts using peeled chestnut further comprising a drying device for drying the coated chestnut. The method of claim 8, wherein the peeling device is a transport supply unit for transporting the chestnut, a flame type combustion chamber for injecting the flame in the night supplied from the transport supply unit to burn the inner and outer skin of the chestnut, and chestnuts burnt in the flame type combustion chamber Apparatus for producing molasses chestnuts using a peeled chestnut including a continuous balm and outer skin removing unit for peeling. The method of claim 8, wherein the continuous skin steaming device for peeling chestnuts, a conveyor for transporting the chestnut, a heating unit for heating and steaming the chestnuts carried by the conveyor to a predetermined temperature, and a discharge port for discharging the chestnut passing through the heating unit Apparatus for producing molasses chestnuts containing peeled chestnuts; The method of claim 8, wherein the freezing chestnut steaming device and steaming chestnut bedding device is a peeling including a base, a steaming tank provided on the base to store the chestnut in the storage to immerse in water, and a cover for opening and closing the upper portion of the steaming tank Balm chestnut manufacturing apparatus using chestnuts. The method of claim 12, wherein the inside of the steam bath to lock the night using a loading box, the loading box is a pair of frames, a connecting bar for connecting the pair of frames to each other, and each of the inner sides of the pair of frames Apparatus for manufacturing a molten chestnut night using a peeled chestnut comprising a plurality of guide bars attached, the tray having a structure that is removable by the plurality of guide bars and can store chestnuts therein. 10. The method of claim 9, wherein the coating apparatus comprises a pedestal, a reservoir provided on top of the pedestal for storing the syrup and natural aroma, and a propeller for stirring the sugar solution, syrup and natural aroma inside the reservoir. Apparatus for producing molasses chestnut using peeled chestnut. 10. The apparatus of claim 9, wherein the drying apparatus includes a transfer unit for transferring the tray in which the chestnut is stored, a sugar liquid injection unit provided at the mouth side to coat the sugar liquid on the surface of the chestnut, and a heater unit for drying the sugar-coated chestnut using infrared rays. Apparatus for producing molasses chestnut using peeled chestnut.

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