KR100757981B1 - Method for mass production of caramel coated columnar snack and caramel coated columnar snack manufactured therefrom - Google Patents

Abstract

A method of massively manufacturing a cylindrical snack coated with caramel is provided to solve the problems that tails are generated, coat the entire center with caramel and allow for easy production of snack products coated with caramel by using a center comprising cylindrical confectionery. A center(1) comprising cylindrical confectionery is arranged on a net-type conveyor belt(2) and coated with caramel syrup with 85 to 90Brix and a viscosity of 60 to 390P at 60 to 85deg.C with a coating apparatus(4) by flowing of the caramel syrup in a curtain form at 60 to 85deg.C from a caramel syrup supply tank(3), attached with nuts or nut granules with a topping apparatus(6), cooled to 25 to 35deg.C through a cooling tunnel(7) and coated with chocolate with a liquid chocolate coating apparatus(8). The cylindrical snack(10) comprises: a first layer comprising the center and caramel; a second layer comprising cereals, nuts or nut granules and a third layer comprising chocolate. The center is filled with cream, jam or marshmallow.

Description

Method for mass production of caramel coated cylindrical snack and caramel coated snack prepared therefrom {Method for mass production of caramel coated columnar snack and caramel coated columnar snack manufactured therefrom}

1 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;

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

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

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

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

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

7 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 mass production method of a caramel-coated cylindrical snack, in particular 1) preparing a caramel syrup having a viscosity of 60 ~ 390P at 60 ~ 85 ℃ and 85 ~ 90 Brix; 2) arranging a center of cylindrical confectionery 1 on a net conveyor belt 2; And 3) the caramel syrup adjusted to have a viscosity in the range of 60 to 390P, maintained at a temperature of 60 to 85 ° C, above the center of the cylindrical confectionery 1 arranged on the net conveyor belt 2 in progress. The present invention relates to a method for mass-producing a caramel-coated cylindrical snack more effectively and economically than the prior art by providing a method for mass-producing a caramel-coated cylindrical snack, comprising flowing the curtain to apply the curtain.

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 confectionery such as biscuits, dried cookies such as cookie hawhas, nougat, caramel, toffee, fudge, fondant, or multi-layered centers thereof. Or by mixing ingredients such as nuts such as walnuts, peanuts, almonds, coconuts, nuts, grain fried foods, dried fruits and the like and 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 a method for producing a double enrobing chocolate product including a process of secondary enrobing with a chocolate having a viscosity of 30 to 40 P in the topping intermediate product is disclosed, in a specific enrobing process, Enrobing ',' I apply syrup ', or in the case of centers facing the hemispherical centers, the center is prepared by rolling the thinly prepared chocolate. There is a problem that requires a complicated or 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, when the sugar or caramel with relatively low sugar content is high in water activity, when contacted with a center or topping material having relatively low water activity, water is transferred to the low water activity, causing problems with the texture and storage properties of the product. There is a problem of lowering.

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.

Therefore, the present inventors have attempted to develop an effective mass production method of caramel-coated snacks, and as a result 1) preparing a caramel syrup having a viscosity of 60 to 390P at 60 to 85 ° C. at 85 to 90 Brix; 2) arranging a center of cylindrical confectionery 1 on a net conveyor belt 2; And 3) 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. It has been developed a mass production method of caramel-coated cylindrical snacks, characterized in that it comprises the step of flowing to the curtain type.

The present invention uses a spherical center or a square center by applying a cylindrical center aligned on an ongoing conveyor belt with Brix (sweetness or soluble solids) and temperature-dependent viscosity with appropriately controlled caramel syrup. It solves the process problems that occur and simplifies and automates the process as well as providing an effective method of mass production of new caramel coated cylindrical snacks with improved taste, texture and appearance. The purpose is.

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 (coating) device installed on the upper side and flowing 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. 4) 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, in the case of a spherical or similarly shaped center, there is a problem that it is difficult to make an automated work process while moving to a conveyor belt for mass production. 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 the appropriately adjusted caramel syrup flows down to the curtain shape at a specific brix and temperature, it is evenly buried over the center passing below it, and the syrup flows down to the bottom along the surface of the cylindrical center by surface tension. It makes the process simpler and more economical by allowing the entire center to be applied evenly, except for the part where the center and the net conveyor belt touches, without using a battering device. Solved. Particularly, when using a cylindrical center, the bottoming device can be omitted, thereby significantly reducing the problem of misalignment of the product and high defect rate.

In addition, when using a cylindrical center as in the present invention, the alignment of the circular cross section of the center 1 to be perpendicular to the traveling direction of the conveyor belt (arrow direction in Fig. 1) 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 1)

On the other hand, to prepare a chocolate snack bar that retains the crispness of the pastry, which is usually used as a center, and has a dry, moist texture in the mouth, it is simpler than a chocolate or oil-based cream as the primary coating material. 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.

In the present invention, that is, by keeping the brix of caramel syrup moderately high, it reduces moisture transfer from the final product to the center, thereby making it possible to preserve the crispy taste of the pastry used as the center, while controlling the temperature in the application process. Proper adjustment of the viscosity solved the process problems.

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 solves the above problems by providing a mass production method of a caramel coated cylindrical snack comprising the following steps. :

1) preparing a caramel syrup having a viscosity of 60 to 390P at 85 to 90 Brix and 60 to 85 ° C;

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.

1 is a schematic view showing a manufacturing process of a mass production method of caramel-coated cylindrical snacks according to a preferred embodiment of the present invention, Figure 2 is an exploded perspective view of a cylindrical snack product in a preferred embodiment of the present invention, and 3 is a cross-sectional view of a cylindrical snack product in one preferred embodiment of the present invention.

In one embodiment of the present invention, the caramel syrup of step 1) is adjusted to 85 ~ 90 Brix (brix), the viscosity is 60 ~ 390 P at 60 ~ 85 ℃, preferably 120 ~ 250 P.

Here it is important to control the viscosity while keeping the caramel syrup at 85 ~ 90 Brix. Confectionery and / or topping material used as the center when the viscosity is lowered by lowering the sweetness of the caramel syrup (i.e. by increasing the moisture content). This is because the transfer of moisture to the material around the back causes damage to the product's aesthetic or texture as well as to its shelf life and loses 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 impairs the taste, texture, and storage of the finished product, and the viscosity is too high, making 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.

On the other hand, the viscosity of the caramel syrup should be adjustable to be in the range of 60 ~ 390 P in the temperature range of 60 ~ 85 ℃, preferably should be adjustable in the range of 120 ~ 250 P. 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 a sufficient thickness does not occur and the aesthetics are hindered such that a sufficient amount of topping material (for example, granules of nuts) 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, when the viscosity is 390 P or more, the 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 results in excessive moisture, which increases the water activity such as receding or dampening the center and topping material, and lowers the crunchy texture. 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.

In a preferred embodiment of the present invention, a syrup comprising 15-25 wt% of sorbitol, 17-27 wt% of maltitol, 10-15 wt% of sucrose, and 20-28 wt% of sweetened condensed milk based on the total weight of the caramel syrup The caramel syrup may be prepared by mixing the raw materials and then heating until the boiling point is 110 to 120 ° C. Caramel syrup prepared as described above was 85 ~ 90 Brix and showed a viscosity of 60 P to 390P at 60 ~ 85 ℃. Caramel syrup according to the present invention may be added, such as salt, lecithin, shortening, lactose, monocopper, vanilla flavor, caramel flavor, if necessary.

In one embodiment of the present invention, the center 1 of the cylindrical confectionery of step 2) is made of confectionery material which can maintain the 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. 3)

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 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 ~ 390 P, preferably 120 ~ 250 P. 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 provided with the elongated slits and troughs is made of 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 method described above, as shown in Figs. 2 and 3, a center of cylindrical confectionery 1 filled with a cream 41, a caramel first layer 11, as shown in Figs. , A cylindrical snack consisting of a second layer (21) consisting of granules of nuts or cereals, and a third layer (31) of chocolate.

Hereinafter, the present invention will be described in detail through the preparation and experimental 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.

<Production 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. 85 ~ 90 Brix And preparation of caramel syrup having a viscosity of 60 to 390 P at 60 to 85 ° C

The mixture consisting of the composition of the caramel syrup material of Table 1 was prepared by heating until the boiling point was 115-116 ° C. 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")

Viscosity test was measured with a portable viscometer (VT-04F, Spindle No1, No2, manufacturer-Rion / Japan), and the measurement of sugar content was measured with N-3E (Brix 58 ~ 90%, ATAGO / JAPAN).

Raw material name Comparative Example 1 Example 1 of the present invention Sorbitol - 20.0 Maltitol - 22.0 White sugar 7.6 13.3 corn syrup 44.2 - Sweetened condensed milk 6.3 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 - Monocopper - 0.3 Fatty acid ester 0.6 - Refined Salt 0.3 0.2 Vanilla flavor 0.1 - water Quantity Quantity Total (except water) 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 is applied to the caramel syrup by feeding the coating device (see (4) of FIG. 1) 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 ( 1 (9)) was applied and then cured by cooling for 15 minutes in a cooling tunnel adjusted to 5 ~ 15 ℃.

Test Example 1. Comparison of Viscosity and Application Effect According to Temperature

In order to confirm whether the caramel syrup used in the present invention is advantageous in applying a cylindrical center as compared to the prior art, a comparative test of viscosity and application effect according to temperature was performed.

Comparison of Viscosity of Caramel Syrup with Temperature 87 brix Comparative Example 1 Example 1 of the present invention 35 ℃ Not measurable 3100 P 60 ℃ Not measurable 480 P 70 ℃ 2150 P 270 P 80 ℃ 780 P 130 P 85 ℃ 550 P 100 P

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 for a comparative example to 60 to 85 The viscosity was too high at &lt; RTI ID = 0.0 &gt;

Test Example 2 Comparison of Coating Effect According to Viscosity

In order to determine the application effect of caramel and the degree of adhesion of the topping material according to the viscosity, the temperature of the caramel syrup prepared according to Table 1 was adjusted to test the finished product according to the preparation example at various viscosities. The average value was as follows.

30P 60P 120-250 P 390 P 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 of the test, the caramel syrup according to the present invention (Example 1) exhibited a viscosity (60 to 390 P) suitable for application to a cylindrical wafer filled with peanut cream at 60 to 85 ° C., especially at 120 to 250 P. Uniform coating and the best adhesion of peanut granules could produce the finished product with the best appearance and texture as well as appearance. Figure 5 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 Example 1), that is, as the viscosity increases toward 600P, the caramel thickness of the upper surface increases, and caramel is not applied to the lower surface so that the adhesion of peanuts is not achieved. The shrinkage reduced the sticking rate of peanuts by 41%, resulting in an unbalanced shape in the final product. (Figure 6)

On the other hand, as the viscosity dropped toward 30P, the coating rate of caramel decreased significantly and the adhesion rate of peanuts also decreased. (Figure 7)

Test Example 3 Comparison of Water Activity According to Sugar

In order to compare the water activity according to the sugar content, the sugar content of the composition of Table 1 was made of 86 brix and 88 brix (heated until the boiling point was 114 ° C. and 117 ° C., respectively), and then the water activity was measured. (Water Activity; Aw SPRINT TH-500, NOVASINA)

86 BRIX 88 BRIX Comparative Example 1 0.61 Aw 0.52 Aw Example 2 0.55 Aw 0.46 Aw

 As a result of the experiment, the higher the sugar content, the lower the water activity. Therefore, it was found that the lower the water transfer to the confectionery or topping material, the lower the desirable. 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 transfer. However, when the sugar content was too high to lower the water activity, recrystallization occurred in the caramel, which reduced the aesthetics and texture of the final product or caused the viscosity to be too high to be applied to the center.

Therefore, it is important to prepare a caramel syrup whose sugar content is adjusted to 85 to 90 Brix and the viscosity can be adjusted within the range of 60 to 390P at 60 to 85 ° C.

In the present invention, by using a center of cylindrical confectionery, in the case of a hexahedron-type center having a rectangular cross section, it is not possible to apply to the bottom surface, or in order to apply a separate device to turn the center over or apply the coating material to the bottom surface. For example, a bottoming device] or complicated manual work, and the tail of the excess coating material on the floor not only impair the completeness and aesthetics of the final product, but also make the thickness of the coating material very uneven. The problem was solved.

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 (10)

1) preparing a caramel syrup having a viscosity of 60 to 390P at 85 to 90 Brix and 60 to 85 ° C; 2) arranging 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 1, wherein the caramel syrup has a viscosity of 120 ~ 250 P at 60 ~ 85 ℃ mass production method of caramel coated cylindrical snacks. The method of mass production of caramel-coated cylindrical snacks according to claim 1, wherein the cylindrical confectionery center is a rolled wafer rolled into a cylindrical shape. The method of claim 1, wherein the center of the cylindrical confectionery is filled with cream, jam or marshmallows in the cylinder. 4. The caramel coated cylindrical snack of claim 1, 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. 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. A cylindrical snack prepared by the method of any one of claims 1 to 4, comprising a center of cylindrical confectionery and a first layer of caramel. A cylindrical snack, prepared by the method of claim 5 or 6, comprising a center of cream-filled cylindrical confectionery and a first layer of caramel, and a second layer of granules of grains, dried fruits or nuts. . Prepared by the method of claim 7, wherein the interior is composed of a center of cream-filled cylindrical confectionery, a first layer of caramel, a second layer of granules of grains, dried fruits or nuts, and a third layer of chocolate. Cylindrical snacks.

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