KR100757406B1 - Caramel composition for snack coating, method for mass production of caramel coated columnar snack using thereof, and caramel coated columnar snack manufactured therefrom - Google Patents

Abstract

A caramel syrup composition for coating snack is provided to allow for easy production of snack products coated with caramel by having a relatively low water activity and low viscosity as compared with conventional syrup. And a method of massively manufacturing a cylindrical snack by coating a center comprising cylindrical confectionery with a caramel syrup composition containing maltitol, sucrose and sweetened condensed milk is provided. First, 15 to 25% by weight of sorbitol is mixed with 17 to 27% by weight of maltitol, 10 to 15% by weight of sucrose and 20 to 28% by weight of sweetened condensed milk to obtain a caramel syrup composition for coating a snack. Secondly, a center comprising cylindrical confectionery is arranged on a net-type conveyor belt. Then, the center comprising the cylindrical confectionery is coated with the caramel syrup composition with a viscosity of 60 to 390P by flowing of the caramel syrup composition in a curtain form on the cylindrical confectionery at 60 to 85deg.C and attached with nuts or nut granules by cooling to 25 to 35deg.C. The center is filled with cream, jam or marshmallow.

Description

Caramel composition for snack coating, Method for mass production of caramel coated columnar snack using according to, and caramel coated columnar snack manufactured therefrom}

1 is a graph comparing the viscosity of the caramel composition and the viscosity of the caramel composition according to an embodiment of the present invention with the viscosity of the caramel composition of the comparative example;

Figure 2 is a graph comparing the water activity of the caramel composition of the caramel composition according to an embodiment of the present invention with the water activity of the comparative example;

Figure 3 is a schematic diagram schematically showing the manufacturing process of the mass production method of caramel-coated cylindrical snacks according to an embodiment of the present invention;

4 is an exploded perspective view of a cylindrical snack product in one preferred embodiment of the present invention;

5 is a cross-sectional view of a cylindrical snack product in one preferred embodiment of the present invention;

6 is a cross-sectional view of a snack product according to the prior art;

7 is a cross-sectional photograph of a snack product according to one embodiment of the present invention;

8 is a cross-sectional photograph of a snack product coated with caramel syrup having a viscosity of 600P; And

9 is a cross-sectional photograph of a snack product coated with caramel syrup having a viscosity of 30P.

1: center of cylindrical cookies

2: conveyor belt (normal belt type or net type)

3: caramel syrup supply tank

4: caramel syrup curtain coating device to form caramel curtain

5: Grain, Dried Fruit or Nut Granule Feed Tank

6: Grain, Dried Fruit or Nut Granule Topping Device

7: cooling tunnel

8: liquid chocolate supply tank

9: a chocolate curtain coating device for forming a chocolate curtain at the top and a liquid chocolate coating device with a bottoming roller at the bottom

10: snack prepared according to one preferred embodiment of the present invention

11: caramel layer 21: granule layer of nuts or cereals

31: chocolate layer 41: cream layer inside the center

The present invention relates to a caramel syrup composition for snack coating, in particular 15 to 25% by weight of sorbitol, 17 to 27% by weight maltitol, 10 to 15% by weight sucrose and 20 to 28% by weight sweetened condensed milk, based on the total weight Caramel syrup composition for a snack coating of ˜90 Brix and a mass production method of caramel coated cylindrical snacks using the same, and caramel coated snacks prepared therefrom.

In the confectionery sector, one of the representative snacks, the “snack bar” (or chocolate bar, candy bar) is a flat, long stick, usually rectangular in cross section, often coated with chocolate and sold individually for single use. It is becoming. In addition, the snack bar can be poured with chocolate in the center of biscuits, cookies, fruit and the like, nougat, caramel, toffee, fudge, fondant, or the center of the multi-layered structure, Or walnuts, peanuts, almonds, coconut, nuts such as nuts, grain fried foods, dried fruits such as dried fruits (ingredients) and the like is mixed by pouring the mixture. However, the conventional method of manufacturing such a snack bar is a method of coating the center with chocolate only once, there is a limit to the development of various products or to give various flavors in the same product.

In order to solve the above problems, Korean Patent No. 10-0407162 discloses the surface of the center material having the same product temperature as the center material having the same shape. Tea enrobing; 2) on the surface of the primary enveloped intermediate product, topping with ground topping material having the same product temperature and ground to a size of 6 to 10 mesh; 3) Although it discloses a method for producing a double enrobing chocolate product comprising a second enveloping process with chocolate having a viscosity of 30 to 40P on the topping intermediate product, in a specific enrobing process, `` Robbing '', `` I apply syrup '', or in the case of centers facing the hemispherical centers, the centers prepared on the thin chocolate are rolled. There is a problem that requires complicated handwork. In particular, in the above-mentioned patent, as the primary enrobing material, 50-85 Brix syrup or 60 Brix caramel syrup other than chocolate is used for primary enrobing at a temperature of 30 to 35 ° C. However, in the prior art, which has a relatively low sugar content, the syrup or caramel has a high water activity, and when contacted with a center or a topping material having a relatively low water activity, water migration occurs toward a lower water activity, thereby affecting the texture and storage properties of the product. There is a problem to lower the merchandise.

On the other hand, Korean Patent Application No. 10-2002-0090443, European Patent Publication No. 86319, International Patent Publication No. 98/41105, etc., have three-dimensional, engraved cross-sections of four-sided, hexagonal, octagonal, pentagonal, and semicircular shapes. Although chocolate products are disclosed, they also do not disclose specific enrobing methods, and in particular, do not disclose effective methods for mass production of caramel coated products.

The prior art as described above is not at all aware of the process problems that arise when applying centers with high viscosity materials such as caramel in industrial mass production.

To prepare a snack bar that retains the crispness of the confectionery commonly used as a center and gives a moist, moist texture in the mouth, it is simpler than the use of chocolate or oil-based cream as a primary coating material for the snack bar. It is advantageous to use confectionery syrups such as nougat, caramel, toffee, fudge, fondant, etc., but they must maintain low water activity so that less water transfer to the center or toppings occurs. do. To have this property, high sugar content and low water content should be used. Simple sugar syrup has high sugar content, so sweetness, taste is simple and viscosity is high, making it difficult to apply uniform coating. On the other hand, caramel is less sweet than the current sugar of the same sugar content and gives a variety of caramel unique taste is advantageous in the manufacture of chocolate snack bar, but has a relatively high viscosity is difficult to apply.

Accordingly, the present inventors have attempted to develop a caramel composition having a physical property suitable for mass production of caramel-coated snacks and a caramel-coated cylindrical snack without losing caramel-specific flavor. Caramel syrup composition for snack coating comprising ~ 25% by weight, 17-27% by weight maltitol, 10-15% by weight sucrose and 20-28% by weight sweetened condensed milk and 85-90 Brix and a caramel coated cylindrical snack using the same A mass production method was developed.

The caramel syrup of the present invention has a high brix to reduce moisture transfer from the final product to the center and thus maintain the crispy taste of the pastry used as the center, while controlling the temperature in the caramel coating process of the pastry. It is intended to facilitate the coating process of caramel syrup by retaining properties that can be adjusted to an appropriate viscosity.

In addition, the present invention comprises a cylindrical center aligned on the conveyor belt to proceed 15 to 25% by weight, 17 to 27% by weight maltitol, 10 to 15% by weight sucrose and 20 to 28% by weight sweetened condensed milk 85 ~ By applying with 90 Brix caramel syrup composition for snack coating, it solves the process problems that occur when using the spherical center or the square center, simplifying and automating the process, as well as taste and texture ( It is an object of the present invention to provide an effective mass production method of a new caramel coated cylindrical snack with improved food and appearance.

In the case of a cube having a square cross section of the center, the material cannot be applied to the bottom by a coating device installed on the upper side to flow the material downward. Therefore, to apply the material to the floor, it is a cumbersome and uneconomical manual process, or the center is turned over and passed through the coating device again, or a separate device (eg, a batter) that allows the coating material to be applied simultaneously to the floor. Bottoming device: for example, installed under a net conveyor belt and using a rotating roller, designed to lift viscous coating material on the outside of the roller onto the net conveyor belt and arranged on the conveyor belt. There is a need for a device, such as a bottoming roller, for applying a viscous material to the underside of the product. In addition, after coating, the tail (part A of FIG. 6) generated by the excess coating material accumulated on the bottom surface not only impairs the completeness and aesthetics of the final product, but also has a problem that the thickness of the coating material becomes very uneven. .

On the other hand, the spherical or similarly shaped center has a problem that it is difficult to carry out an automated work process while moving to the conveyor belt for mass production because it is easily rolled. In particular, when using the bottoming device, the alignment of the product is disturbed during the process, and the productivity is very low. When applying the bottom surface of the center by using the bottoming roller installed at the bottom of the conveyor, the center is placed on the top of the roller. As it passes, it is temporarily suspended from the bottom of the conveyor by the coating material supplied from the rollers, which often causes the alignment of the center on the conveyor to be disturbed, which is more likely to be rolled in the case of a spherical or similarly shaped center. It becomes serious. Therefore, the old product has a problem that the productivity is low because the manufacturing process is complicated and can be mass-produced only at the expensive equipment which is highly equipped, or it requires economical manual work.

However, the present invention solves the above problem by using a cylindrical center and to be applied in a caramel curtain shape only at the top of the center aligned on the net-shaped conveyor running the caramel syrup having a suitable viscosity at a specific temperature. In other words, when a properly adjusted caramel syrup flows down into the curtain shape at a particular brix and temperature, it will be evenly spread over the center passing below it, and the syrup will flow back down the surface along the surface of the cylindrical center, The process was made simpler and more economical by allowing the entire center to be evenly applied except for the part where the center and the net conveyor belt touched in one step without using, and also solved the problem of tailing. In particular, when using a cylindrical center, the bartering device can be omitted, which significantly reduces the problem of distorting the product and increasing the defective rate.

In addition, when using a cylindrical center as in the present invention, the alignment of the circular cross section of the center (1) so as to be perpendicular to the direction of travel of the conveyor belt (arrow direction in Figure 3) by alignment of the center movement in the process Disturbing problems have been significantly reduced. That is, when the circular cross-section of the circular center is called front and rear and the round column is called left and right, the conveyor is moved forwards at right angles to the right and left directions where the cylindrical center is easy to roll, so that alignment is maintained during the working process, and thus aligned with the sphere. This fragile problem can be significantly reduced. (See Figure 3)

Therefore, the present invention is economical because it can not only visually and tastefully satisfy the needs of consumers, but also allow caramel to be completely applied to the center of the cylindrical confectionery in one step on the moving conveyor belt without going through complicated processes such as manual work. It is also an object to provide a cylindrical snack coated with high quality caramel which is also efficient.

The present invention comprises a caramel syrup composition for snack coating containing 15 to 25% by weight of sorbitol, 17 to 27% by weight of maltitol, 10 to 15% by weight of sucrose and 20 to 28% by weight of sweetened condensed milk and 85 to 90 Brix. Providing solves the above-mentioned problems of the prior art.

In addition, the present invention solves the above-mentioned problems of the prior art by using the caramel syrup composition described above, and providing a mass production method of the caramel coated cylindrical snack comprising the following steps:

1) Preparation of caramel syrup for snack coating containing 15-25 wt% of sorbitol, 17-27 wt% of maltitol, 10-15 wt% of sucrose and 20-28 wt% of sweetened condensed milk and 85-90 Brix step;

2) arranging a center of cylindrical confectionery 1 on a net conveyor belt 2; And

3) Curtain the caramel syrup adjusted to have a viscosity within the range of 60 to 390 P, with a temperature maintained at 60 to 85 ° C. above the center of the cylindrical confectionery 1 arranged on the net conveyor belt 2 in progress. Flowing through the mold to apply.

Hereinafter, the present invention will be described in more detail with reference to preferred embodiments and drawings.

The caramel syrup composition of the present invention comprises 15 to 25% by weight of sorbitol, 17 to 27% by weight maltitol, 10 to 15% by weight sucrose and 20 to 28% by weight sweetened condensed milk, 85 to 90 Brix, more preferably Preferably 17-22% by weight of sorbitol, 19-25% by weight maltitol, 12-13% by weight sucrose and 21-25% by weight sweetened condensed milk, 85-90 Brix.

The sorbitol (C ₆ H ₁₄ O ₆ ) is used as a sweetener to sweeten with sugar alcohol of glucose. Sorbitol used in the present invention can be used commercially available.

Maltitol (C ₁₂ H ₂₄ O ₁₁ ) is a disaccharide alcohol with reduced maltose and is used as a low-calorie sweetener that gives a sweet taste. Maltitol used in the present invention can be used commercially available.

Sucrose (sucrose, C ₁₂ H ₂₂ O ₁₁ ) is known as sugar, sucrose and is a disaccharide consisting of D-glucose and D-fructose, and is used as a sweetening sweetener and the like. The sucrose used by this invention can use what is marketed.

The sweetened condensed milk is a food prepared by adding sugar to milk and then concentrated. The sweetened condensed milk used in the present invention may be suitable for processing standards and ingredient standards (National Veterinary Research and Quarantine Service Notice No. 2006-4), and may be manufactured or sold in accordance with the above standards and specifications. . The standard specifications of sweetened whole condensed milk under the Livestock Products Processing Act are water 27.0%, milk solids 28.0%, fat 8.0%, starch (lactose + sucrose) 58.0%, and acidity 0.37 (Doosan Encyclopedia).

In addition, in the present invention, it is also possible to use dairy products such as condensed milk instead of the sweetened condensed milk, and when using condensed milk, the caramel syrup of the present invention may be prepared by appropriately increasing the content of sucrose.

In addition, caramel syrup according to the present invention may be added to the caramel syrup, salt, lecithin, shortening, lactose, monocopper, vanilla flavor, caramel flavor, etc. in addition to the above components.

The caramel syrup composition of the present invention is a boiling point by mixing a mixture of a material containing 15-25 wt% of sorbitol, 17-27 wt% of maltitol, 10-15 wt% of sucrose and 20-28 wt% of sweetened condensed milk with an appropriate amount of water. It can be prepared by heating until it is about 113 ~ 120 ℃. For example, it was prepared by heating until the boiling point (boiling point) is 115 ~ 116 ℃. If the boiling point is 115 ~ 116 ℃, the sugar content is about 87 Brix. (Manual for the production of aerated confections, Hyfoama; Schiedam-Holland: Lenderink & Co. N.V.PPF INTERNATIONAL page 122 "boiling point of sugar solutions")

Caramel syrup of the present invention prepared as described above exhibits an adjustable viscosity in the range of 60P to 390P, preferably 120-250P at 60 ~ 85 ℃.

The caramel syrup composition according to the present invention has a relatively low water activity and is relatively low in sweetness and technically suitable for the coating of snacks compared to the raw syrup coated on a conventional snack, and has a merit of being suitable for the coating of snacks. Since the viscosity is lower than the syrup has the advantage of facilitating the mass production of caramel-coated snack products.

That is, the viscosity of the caramel syrup should be high enough at room temperature and the storage temperature of the snack (about 40 ° C. or less) to be desirable for the aesthetics and shelf life of the product, while at the production and processing temperature of the product it is required to have a relatively low viscosity suitable for processing. do. In this regard, the caramel syrup of the present invention has a sufficiently high viscosity at room temperature, and can be adjusted to a viscosity suitable for processing at about 60 to 85 ° C., which is advantageous for mass production of caramel coated snack products.

That is, the viscosity of the caramel syrup should be adjustable to be in the range of 60 ~ 390P in the temperature range of 60 ~ 85 ℃, preferably should be adjustable in the range of 120-250P. For example, a caramel syrup having a viscosity of 390P or higher at 60 ° C. can adjust the viscosity to 390P or lower by increasing the temperature. If the viscosity is 60 P or less, caramel coating of sufficient thickness does not occur and the aesthetics are hindered such that a sufficient amount of topping material (such as nuts granules) cannot be attached to the application surface. In addition, when the viscosity is too low, the lower hemisphere portion in the circular cross section may fall unevenly along the surface of the center without flowing along the center, resulting in uneven application. On the other hand, if the viscosity is more than 390P caramel syrup does not flow smoothly, there is a problem that only the top of the center is thickly applied without uniformly applied to the entire center. In general, in order to lower the viscosity of caramel, the water content of the final caramel syrup is increased, which causes excessive moisture to increase the water activity such as receding or dampening the center and the topping material, thereby lowering the crunchy texture of the product. It is desirable to adjust the viscosity without increasing the water content because it impairs the shelf life. On the other hand, there is a limit in reducing the viscosity by increasing the temperature too much, there is a problem that the evaporation of moisture occurs so that the sweetness of the caramel becomes too high and consequently the viscosity also continues to increase. (See Figure 1)

It is important to control the viscosity while keeping the caramel syrup at 85 ~ 90 Brix, and to lower the viscosity by reducing the sugar content of the caramel syrup (that is, by increasing the moisture content), the confectionery and / or topping material used as the center, etc. Moisture transfer to the surrounding materials can damage the aesthetics and texture of the product as well as the shelf life and lose its meaning as a caramel coating. On the other hand, when the sugar content is too high, recrystallization of the sugar component occurs, which also lowers the taste, texture, and shelf life of the finished product, as well as excessively high viscosity makes the process of applying to the center difficult. Therefore, it is desirable to keep caramel syrup at 85-90 Brix when measured by a sugar meter. (See Figure 2)

Figure 3 is a schematic diagram showing the manufacturing process of the mass production method of caramel-coated cylindrical snacks according to a preferred embodiment of the present invention, Figure 4 is an exploded perspective view of a cylindrical snack product in a preferred embodiment of the present invention, and 5 is a cross-sectional view of a cylindrical snack product in one preferred embodiment of the present invention.

The present invention also provides a method for mass-producing a caramel-coated cylindrical snack using the caramel syrup composition of the present invention described above, comprising the following steps.

As described above in step 1) to prepare a caramel syrup of the present invention. The caramel syrup is controlled to 85 ~ 90 Brix (brix), the viscosity is 60 ~ 390P at 60 ~ 85 ℃, preferably 120 ~ 250P.

In step 2) the center of cylindrical confectionery is aligned on a net conveyor belt. The center 1 made of a cylindrical confectionery is made of a confectionery material capable of maintaining a cylindrical shape regardless of the material. Ingredients of the confectionery that can retain shape include, for example, wafers, biscuits, nougat, caramel, molded chocolate that retains shape, creams, and the like. Such a cylindrical center can be produced by known techniques in the confectionery art, and preferably the center 1 is a rolled wafer baked in a hollow cylindrical shape. In addition, when the center 1 is a hollow cylinder, a material 41 such as chocolate, cream, jam, nougat, jelly, marshmallow, or the like may be filled in the cylinder. (1 + 41) (see FIG. 5)

The cylindrical confectionery center 1 is arranged at regular intervals (preferably 3 to 5 cm) on the conveyor belt 2 and maintains the distance during the movement until it reaches the final product. In the step, a net type conveyor belt or a general belt type conveyor belt may be used as necessary, and the process may be designed such that various types of conveyor belts are connected to each other. In one embodiment of the present invention, a net conveyor belt is used as the conveyor belt when the center 1 of the cylindrical confectionery passes through the caramel syrup curtain coating apparatus 4.

In step 3), the caramel syrup adjusted to have a viscosity in the range of 60 to 390 P is maintained at a temperature of 60 to 85 ° C. above the center of the cylindrical confectionery aligned on the ongoing net-shaped conveyor belt, thereby flowing in a curtain type. Apply.

Here, the temperature of the caramel syrup prepared in step 1) is maintained at 60 ~ 85 ℃ so that the viscosity of the caramel syrup should be maintained at 60 ~ 390P, preferably 120-250P. In a preferred embodiment, the caramel syrup prepared in step 1) is applied to the center 1 via a caramel syrup curtain coating device 4 after filling the caramel supply tank 3 with a temperature sensor. The caramel syrup curtain coating apparatus 4 may use a curtain coating apparatus that is commonly used.

For example, the caramel syrup curtain coating device 4 for forming the caramel curtain is connected to a caramel supply tank 3, and the caramel syrup stored in the caramel supply tank 3 is connected to the caramel syrup curtain coating device through a nozzle. When supplied to the trough with the long slits provided in 4), the caramel syrup falls into the curtain shape by passing through the slit, and is made of cylindrical cookies arranged on the conveyor belt proceeding from the bottom. It is applied over the center (1). If the viscosity of the caramel syrup is too high, the caramel syrup cannot pass through the slit and fall uniformly into the curtain shape.

When the center 1 of the cylindrical confectionery passes through the caramel syrup curtain coating device 4, the conveyor belt is a net conveyor belt, and the extra material applied to the center 1 is net. After falling down the conveyor belt, it can be collected and reused in the process.

In one embodiment of the present invention, the method of mass production of the caramel-coated cylindrical snack is 4) cereals, dried and dried over the center (41 + 1 + 11) of the caramel-coated cylindrical confectionery on the conveyor in progress; The method may further include applying granules of the fruit or nut. Nuts such as peanuts, pine nuts, walnuts, etc., or cereals, dried fruits, etc., which are processed and ground to a suitable size according to the difference in taste and texture and can be used, which effectively adheres to the caramel coated surface.

In a preferred embodiment, the grain, dried fruit or nut granules are filled into the grain and nut granule feed tank 5 and then applied using the grain, dried fruit or nut granule topping apparatus 6. The grain, dried fruit or nut granule topping device 6 may use a granule topping device conventionally used in this field. In a preferred embodiment, the grain, dried fruit or nut granules continue to be fed onto the second conveyor belt through a hopper having an elongated outlet, the second conveyor belt being a first conveyor in which the caramel coated cylindrical confections are arranged. Designed to be located on top of the belt, the nuts or cereal granules from the second conveyor belt are applied by means of a device designed to fall onto the first conveyor belt.

In addition, the method 5) lowers the temperature of the center (41 + 1 + 11 + 21) of the cylindrical confectionery to which granules of cereals, dried fruits or nuts are applied after the caramel is applied on the conveyor in progress to 25-35 ° C. Thereby hardening the caramel to firmly attach the nut. At this time, when the temperature drops to 25 ~ 35 ℃ the viscosity of the applied caramel is rapidly increased to firmly attach the topping material of the applied cereal, dried fruit or nuts. Control of the temperature is possible by conventional methods, and the temperature can be lowered by passing through a sensor-controlled cooling tunnel 7 or by storing it in the cooling chamber for a period of time. After the caramel is applied, a net conveyor belt (41 + 1 + 11 + 21) made of cylindrical confectionery to which granules of cereals, dried fruits or nuts are applied is passed through the cooling tunnel 7, and a net conveyor belt may be used. The excess material, which is topping, can then be dropped under the net conveyor belt and collected and reused in the process.

In a preferred embodiment, the process is carried out 6) a liquid in a center (41 + 1 + 11 + 21) of a cylindrical confectionary cured by the application of the caramel on the conveyor in progress followed by the application of granules of cereals, dried fruits or nuts. After applying the chocolate further comprises the step of curing. Application of the liquid chocolate can be performed by a conventional known method.

In a preferred embodiment, the liquid chocolate can be applied through the liquid chocolate curtain coating apparatus after it has been filled in the supply tank 8. The liquid chocolate curtain coating apparatus may use a curtain coating apparatus conventionally used in this field, and a device similar to the caramel syrup curtain coating apparatus 4 with the elongated and long slit trough is replaced with chocolate instead of caramel. Can be used. In this process a net conveyor belt is used, and excess chocolate material can be dropped under the net conveyor belt and then collected and reused in the process.

When the application of chocolate is the last processing step of the final product production, it is also possible to perform chocolate bottoming by using a bottoming device if necessary. This is possible because the alignment of the product in the intermediate process is not disturbed by no bottoming in the previous process. In the case of the spherical center, the area of contact with the conveyor belt is very small. In the case of the spherical center, the entire material is temporarily suspended at the bottom of the conveyor by the coating material while a part passes through the bottoming device (e.g. the bottoming roller). This makes the alignment very easy to distract, but in the case of a cylindrical center the alignment of the entire center is disturbed because one end of the product passes through the bottoming device (ie while it is temporarily suspended) while the other part is on the conveyor belt. It prevents you from losing.

In a preferred embodiment, the final product 41 + 1 + 11 + 21 + 31 is produced by passing the cooling tunnel 7 again after the chocolate application step.

The present invention is also manufactured by the above-described method, as shown in FIGS. 4 and 5, a center of cylindrical confectionery 1 filled with a cream 41 and a caramel first layer 11 as shown in FIGS. 4 and 5. , Cylindrical snacks consisting of a second layer (21) consisting of granules of nuts or cereals, a third layer (31) of chocolate.

Hereinafter, the present invention will be described in detail through preferred examples and test examples of the present invention. However, it should be noted that this is not intended to limit the scope of the present invention. In addition, it should be noted that a document including domestic and foreign patent publications cited in the present invention is incorporated in its entirety.

<Example>

Step 1. Preparation of Cylindrical Wafer Filled Peanut Cream

The roll-wafer dough was baked in an oven and then rolled into a hollow cylinder of 1.8 cm in diameter and cut into 10 cm in length to make a center. After cooling the center, each filled with 6g of peanut cream, and then aligned on a conveyor belt spaced 3cm apart.

Step 2. Preparation of Caramel Syrup

Caramel syrup having 85, 87 and 89 brix, respectively, was prepared by mixing the mixture consisting of the composition of the caramel syrup material of Table 1 and 25% by weight of water with respect to the total weight of the mixture and then heating while measuring the temperature. A syrup of 85 Brix was prepared by heating until the boiling point reached 114 ° C, and a syrup of 87 Brix by heating until 115-116 ° C, and 89 Brix by heating until 118 ° C. Obtained phosphorus syrup.

Hereinafter, the composition of Example 1 and the 85 Brix syrup is Example 1-1, the 87 Brix syrup is Example 1-2, the 89 Brix syrup was called Example 1-3. In addition, the syrup of 85 Brix was composed of the composition of Comparative Example 1, and the syrup of Comparative Example 1-1 and 87 Brix was Comparative Example 1-2, and the syrup of 89 Brix was referred to as Comparative Example 1-3.

A portable viscometer (VT-04F, Spindle No1, No2, manufacturer-Rion / Japan) was used for the measurement of the viscosity, and the sugar content was measured by N-3E (Brix 58-90%, ATAGO / JAPAN).

Composition of caramel Raw material name (unit: parts by weight) Comparative Example 1 Comparative Example 2 Example 1 of the present invention Sorbitol - - 20.0 Maltitol - - 22.0 75% Invert Sugar - 64.5 - White sugar 7.6 - 13.3 corn syrup 44.2 13.5 - Sweetened condensed milk 6.3 13.6 24.5 Lactose 6.3 - 9.0 Whole milk powder 15.1 - - lecithin 0.6 - 0.2 shortening - - 10.5 Natural Butter 12.6 - - Refinery 6.3 8.0 - Monocopper - 0.3 0.3 Fatty acid ester 0.6 - - Refined Salt 0.3 0.1 0.2 Vanilla flavor 0.1 - - water Quantity Quantity Quantity Sum (excluding water) 100.0 100.0 100.0

Step 3. Apply with Caramel Syrup

A caramel syrup curtain is formed by filling a caramel syrup (Example 1) according to the present invention prepared in step 2 with a temperature sensor (fixed at 60 to 85 ° C.), and then forming a caramel curtain through a nozzle. A cylindrical roll wafer filled with peanut cream was applied to the caramel syrup by feeding the coating device (see (4) of FIG. 3) and operating the conveyor to flow the caramel syrup into the curtain type through the slit of the caramel syrup curtain coating device. It was.

Step 4. Topping of Nuts or Grains

Peanut granules were applied by passing a conveyor belt through a curtain of caramel syrup under a grain and toppings granulated topping device filled with peanut chips.

Step 5. Caramel Curing and Extra Topping Granule Recovery

Conveyor belts with rolled wafers covered with peanut chips on caramel were allowed to pass through a cooling tunnel with a cold wind of 5-10 ° C for 5-10 minutes. The caramel syrup of the roll wafer passed through the cooling tunnel was sufficiently cured and the attached peanut chips were firmly attached. After that, the excess peanut granules were dropped between the nets and recovered and reused through the net conveyor.

Step 6. Application and Curing of Chocolate

The rolled wafer covered with caramel and peanut chips has a chocolate having a viscosity of 30-40P on the top and a chocolate curtain coating device for forming a chocolate curtain at 30-45 ° C. and a liquid chocolate coating device having a bottoming roller at the bottom ( It was applied using (3) of Figure 3) and then cured by cooling for 15 minutes in a cooling tunnel adjusted to 5 ~ 15 ℃.

Test Example 1. Comparison of sweetness

In order to compare the sweetness, the sweetness of each composition of Table 1 was converted as follows based on the relative sweetness value of the sweetener handbook.

Comparison of sweetness Raw material name (dry weight%) Comparative Example 1 Comparative Example 2 Example 1 of the present invention Relative sweetness Sweetener Handbook * Sorbitol - - 20.0 0.50 0.5 to 0.6 Maltitol - - 22.0 0.70 0.7 75% Per Phone - 64.5 - 1.15 1.0-1.3 White sugar 7.6 - 13.3 1.00 1.0 corn syrup 44.2 13.5 - 0.70 0.7 (GLUCOSE syrup) Sweetened condensed milk 6.3 13.6 24.5 0.50 SUGAR 54% Lactose 6.3 - 9.0 0.15 0.1-0.2 Whole milk powder 15.1 - - 0.30 Random setting lecithin 0.6 - 0.2 shortening - - 10.5 Natural Butter 12.6 - - Refinery 6.3 8.0 - Monocopper - 0.3 0.3 Fatty acid ester 0.6 - - Refined Salt 0.3 0.1 0.2 Vanilla flavor 0.1 - - synthesis 100.0 100.0 100.0 Sweetness 47 90 52

(*: By Hyo-il Press, by Oh Sung-hoon)

In the case of Comparative Example 2, it was confirmed that the sweetness was too high and not suitable for the purpose of providing a caramel composition which was not too sweet while maintaining the unique caramel flavor. On the other hand, Comparative Example 2 is disadvantageous in that the sugar content is excessively high, so that recrystallization of the sugar component may occur, which may also be a factor that impairs the taste, texture, and storage of the finished product. On the other hand, the caramel composition (Example 1) according to the present invention was confirmed to maintain an appropriate sweetness similar to that of Comparative Example 1.

Test Example 2 Viscosity Comparison According to Temperature

In order to confirm that the caramel syrup used in the present invention is advantageous for coating on snacks as compared to the prior art, a comparative test of viscosity with temperature, which is one of the most important variables in terms of coating efficiency, was carried out.

Comparison of Viscosity of Caramel Syrup with Temperature Temperature (℃) 35 60 70 80 85 Comparative Example 1-1 85 Brix Not measurable 2500 800 550 400 Example 1-1 85 Brix 1500 250 120 65 60 Comparative Example 1-2 87 brix Not measurable Not measurable 2150 780 550 Example 1-2 87 brix 3100 480 270 130 100 Comparative Example 1-3 89 Brix Not measurable Not measurable 3500 1000 700 Examples 1-3 89 Brix 3800 700 390 250 175

As a result of the test, the caramel syrup according to the present invention (Example 1) was able to be adjusted to a viscosity (60 to 390 P) suitable for application to a cylindrical wafer filled with peanut cream at 60 to 85 ° C, but Comparative Example 1 (1- 1, 1-2 and 1-3) was too high a viscosity at 60 ~ 85 ℃ it was impossible to apply the curtain type of caramel syrup. (See the viscosity measurement graph according to the temperature of FIG. 1)

Test Example 3 Comparison of Water Activity

In order to compare the water activity was measured by comparing the water activity of the caramel syrup prepared to be 85 brix and 89 brix, respectively, in the composition of Table 1. (Water Activity; Aw SPRINT TH-500, NOVASINA)

Comparison of Water Activity of Caramel Syrup 85 BRIX 87 BRIX 89 BRIX Comparative Examples 1-1, 1-2, and 1-3 0.64 0.57 0.48 Examples 1-1, 1-2 and 1-3 of the present invention 0.59 0.51 0.42

As a result of the experiment, the higher the sugar content (brix), the lower the water activity, so it was confirmed that the lower the moisture transfer to the confectionery or topping material around it is preferable. That is, since the water activity of the confectionery or topping material is generally 0.3 to 0.4 Aw, the closer the water activity is to this range, the lower the water migration. However, when the sugar content is too high to lower the water activity, recrystallization occurs in the caramel, resulting in a drop in the aesthetics and texture of the final product or the viscosity is too high to apply well to the center. Therefore, the caramel syrup (Examples 1-1, 1-2, and 1-3) of the present invention was found to be much superior in water activity compared to Comparative Examples 1-1, 1-2, and 1-3.

Test Example 4. Comparison of Coating Effect

In order to determine the coating effect of the caramel according to the viscosity and the degree of adhesion of the topping material according to the viscosity, the finished product manufacturing test was carried out according to the above examples at various viscosities by adjusting the water content and temperature of the caramel syrup prepared according to Table 1 The average value in viscosity was as follows.

Coating effect comparison test result 30P 60P 120 ~ 250P 390P 600P weight ratio (%) weight ratio (%) weight ratio (%) weight ratio (%) weight ratio (%) Wehas 6.0 19.35 6.0 17.34 6.0 15.19 6.0 15.42 6.0 16.57 cream 7.0 22.58 7.0 20.23 7.0 17.72 7.0 17.99 7.0 19.34 caramel 4.6 14.84 7.0 20.23 9.8 24.81 10.2 26.22 11.3 31.22 Peanut Granule 6.1 19.68 7.0 20.23 8.7 22.03 7.5 19.28 3.6 9.94 Chocolate coating 7.3 23.55 7.6 21.97 8.0 20.25 8.2 21.08 8.3 22.93 31 100.00 34.6 100.00 39.5 100.00 38.9 100.00 36.2 100.00 Comparison of Caramel Coating Rate Based on 120 ~ 250P * 47% 71% 100% 104% 115% Comparison of Peanut Attachment Rate Based on 120 ~ 250P ** 70% 80% 100% 56% 41% Caramel layer thickness (mm) 0.73 0.93 1.64 2.43 3.54 Product width (mm) 23 24 28 29 31 Height (mm) 21 22 25 22 22

(*: Percentage converted to 100% caramel coating thickness at 120 ~ 250P, ** percentage converted to 100% peanut attachment rate at 120 ~ 250P)

As a result, in the case of caramel syrups according to the present invention (Examples 1-1, 1-2 and 1-3), a viscosity range (60 to 390 P) suitable for application to a cylindrical wafer filled with peanut cream at 60 to 85 ° C. In particular, the caramel is uniformly applied at 120 to 250P, and the peanut granules are best adhered to, so that the finished product with the best appearance and texture as well as appearance can be produced. Figure 7 is a cross-sectional picture of the finished product produced according to the method of the present invention.

On the other hand, if the viscosity is too high, such as caramel syrup according to the prior art (Comparative Examples 1-1, 1-2 and 1-3), that is, the caramel thickness of the upper surface increases as the viscosity increases toward 600P, and to the lower surface The application of caramel was not applied, which reduced the surface of the peanut, resulting in a drop of 41% of the peanut, resulting in an unbalanced shape of the final product. (Figure 8)

On the other hand, as the viscosity dropped to 30P (for example, when the caramel syrup of Comparative Example 2-1 was applied at 70 ° C), the application rate of caramel decreased significantly and the adhesion rate of peanuts also decreased. (Figure 9)

The caramel syrup composition according to the present invention has a relatively low water activity and is relatively low in sweetness and technically suitable for the coating of snacks compared to the raw syrup coated on a conventional snack, and has a merit of being suitable for the coating of snacks. Since the viscosity is lower than the syrup has the advantage of facilitating the mass production of caramel-coated snack products.

In addition, according to the mass production method of the caramel-coated cylindrical snack using the caramel composition according to the present invention, in addition to the advantages of the physical properties of the caramel composition as described above, by using a center of a cylindrical confectionery, the hexahedron having a rectangular cross section In the case of a center of type, it is not possible to apply the application to the bottom, or a separate device (such as a bottoming device) that allows the application of the material to be applied on the bottom or to the center to apply the application. The tail due to the accumulation of the coating material on the bottom surface not only impairs the completeness and aesthetics of the final product, but also solves the problem that the thickness of the coating material becomes very uneven. On the other hand, when applying the bottom of the center using a bottoming device at the bottom of the conveyor, the center will temporarily float at the bottom of the conveyor as it passes through the rollers, often causing the alignment of the center on the conveyor to be disturbed. This problem is more serious in the case of a confectionery with a circular cross section. In the present invention, by applying a caramel syrup is adjusted to the top of the center in the form of a curtain, the caramel syrup flows along the surface of the center to the bottom to solve the problem that the tail is generated, without using a battering device Except for the part touched by the net type conveyor belt, the entire center can be caramelized and the alignment of the product is disturbed due to the use of the bottoming device.

Therefore, according to the present invention, it is possible to mass-produce a cylindrical snack coated with caramel more effectively and economically than in the prior art.

Claims (12)

Caramel syrup composition for snack coating containing 15 to 25% by weight of sorbitol, 17 to 27% by weight of maltitol, 10 to 15% by weight of sucrose and 20 to 28% by weight of sweetened condensed milk and 85 to 90 Brix. The caramel syrup for snack coating according to claim 1, comprising 17 to 22% by weight of sorbitol, 19 to 25% by weight of maltitol, 12 to 13% by weight of sucrose and 21 to 25% by weight of sweetened condensed milk. Composition. 2. The caramel syrup composition for snack coating according to claim 1, wherein the caramel syrup is adjusted to a viscosity of 60-390P at 60 to 85 ° C. 4. The caramel syrup composition for snack coating according to claim 3, wherein the caramel syrup is adjusted to a viscosity of 120-250P at 60 to 85 ° C. 1) Preparation of caramel syrup for snack coating containing 15-25 wt% of sorbitol, 17-27 wt% of maltitol, 10-15 wt% of sucrose and 20-28 wt% of sweetened condensed milk and 85-90 Brix step; 2) aligning a center of cylindrical confections on a net conveyor belt; And 3) Applying the caramel syrup, which is adjusted to have a viscosity in the range of 60 to 390 P, by flowing the curtains in the form of a curtain, above the center of the cylindrical confectionery arranged on the ongoing net-shaped conveyor belt to have a viscosity within the range of 60 to 390 P. Mass production method of caramel coated cylindrical snacks comprising the step. The method of claim 5, wherein the caramel syrup has a viscosity of 120-250P at 60 ~ 85 ℃ mass production method of caramel coated cylindrical snacks. 6. The method of mass production of caramel-coated cylindrical snacks according to claim 5, wherein the center of the cylindrical confectionery is a rolled wafer rolled into a cylindrical shape. 6. The method of claim 5, wherein the center of the cylindrical confection is filled with cream, jam or marshmallows in the cylinder. 6. The caramel coated cylindrical snack of claim 5, further comprising: 4) applying granules of cereals, nuts or dried fruit onto a center of said caramel coated cylindrical confectionery on an ongoing conveyor. Mass production method. 10. 5) The caramel is hardened by hardening the caramel by lowering the temperature of the center of the cylindrical confectionery to which granules of cereals, dried fruits or nuts are applied after the caramel is applied on the conveyor in progress to 25-35 ° C. Mass production method of caramel coated cylindrical snacks, further comprising the step of attaching. 7. The method according to claim 6, wherein the method comprises: 6) applying liquid chocolate to a center of a cylindrical confectionary cured by applying granules of cereals, dried fruits or nuts after the caramel is applied on the conveyor in progress. Mass production method of caramel coated cylindrical snacks, characterized in that it further comprises. 12. A center made of cylindrical confectionery filled with cream, a first layer of caramel, a second layer made of granules of cereals, dried fruits or nuts, prepared by the method of any one of claims 5-11. A cylindrical snack consisting of a third layer of chocolate.

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