KR101679300B1 - Manufacturing method of Decoration expanded cookie - Google Patents

Abstract

The present invention relates to decoration-expanded candies and a method for producing the same.
A method for manufacturing a decorated expanded candy according to the present invention comprises an upper mold (10) having a mold protrusion (11) protruded downward to form a decoration shape on an inner circumferential surface thereof, A mold preparing step of preparing a lower mold 20 in which a recessed mold groove 21 is formed downward; A groove portion 32 is formed in a lower portion of the upper mold 10 and the lower mold 20 so as to form a porous structure by filling the grains after filling the grains, (32) having a protruding portion (33) protruding downward at a position corresponding to a lower portion of the cookie body (32); The viscous liquid 41 which can be edible is poured into the groove 32 of the cookie main body 30 after the cookie main body 30 is separated from the upper mold 10 and the lower mold 20, 40). ≪ / RTI >
According to the present invention, decorations of various colors and shapes can be stably formed on the surface of the expanded pastry to increase the preference for eating, and a protruded portion corresponding to the shape of the character to be formed in the mold is formed in the manufacturing process The formed swollen confection is formed with a groove for containing chocolate or the like, so that the swollen chocolate is uniformly formed inside the groove, so that the shape of the character can be easily formed, and the protrusion of the mold for forming the character shape The recessed portion is formed in the metal mold on the opposite side corresponding to the portion where the protruded portion is formed.

Description

[0001] Manufacturing method of Decoration expanded cookie [

The present invention relates to a swollen cookie produced by swelling a cereal, and a method for producing the swollen sweets. The present invention relates to a method for manufacturing a swollen cookie, in which a plurality of various shapes of decoration are formed using colored chocolate on the surface, .

In general, puffed sweets called pengpuri are placed in various molds such as rice and barley, and heat is applied to heat the inside of the mold so that the grains become high temperature and high pressure. Suddenly, the mold is opened suddenly, And at the same time, the grain which was in a state of high temperature and high pressure is swelled into a porous form while causing a sudden expansion phenomenon.

The swollen cookies thus produced are known to be bulky and have a low calorie. Recently, they have been used as a substitute for meals or as a diet food.

In the past, such swollen sweets were simply puffed, and the raw materials were swollen as they were. However, the swollen sweets are sometimes prepared by using a mold such as a so-called "

As a technique related to the manufacture of such expanded confectionery, "a method for manufacturing expanded confectionery confectionery" (Korean Patent Laid-Open Publication No. 10-2004-0032310, Patent Document 1) discloses a method for manufacturing a confectionery confectionery product by providing a wire between an airtight pot lid and a heat- Has been disclosed as a mold, so that various shapes of characters can be obtained without using a separate mold.

This patent document 1 attempts to improve the fact that the conventional expanded confectionery is a simple raw material form or a disk-like shape, which does not attract interested persons.

However, in the field of ordinary snacks and cookies except puffed sweets, it is essential to change the shape of the sweets in order to feel a variety of flavors and feel aesthetics on cookies or snacks as a base, and liquid chocolate It is common to provide poured decorations.

On the other hand, puffed cookies are not provided with such decorations, and their preference is lower than other types of cookies in comparison with their functionality.

In order to solve some of these problems, "hollow candy containing expanded chocolate and its manufacturing method" (Korean Patent Registration No. 10-0514337, Patent Document 2) includes chocolate in the raw material so as to have a sweet taste and a different color from the raw material However, since it did not form various character shape decorations, it did not overcome the deterioration of visual preference compared to other kinds of decorated candy.

This is because, due to the nature of the expanded sweets, many pores are formed, and even if the decoration is attempted in the manufacturing process, it flows through the pores and it is very difficult to form a decoration having the same shape as the character.

KR 10-2004-0035310 (April 24, 2004) KR 10-0514337 (September 5, 2005)

The present invention provides a method of manufacturing a decorated expanded candy to solve the problems of the related art as described above, and stably form various color and shape decorations on the surface of the expanded candy to enhance the preference for eating.

Specifically, a protruded portion corresponding to a character shape to be formed in a mold is formed in a mold during manufacture, and a groove is formed on the surface of the prepared expanded confectionery so that chocolate can be contained therein. So that the shape of the character can be formed smoothly.

In addition, the opposite mold corresponding to the protruding portion of the mold for forming the character shape is formed with a concave portion so as to prevent the quality from being lowered due to a portion having a high pressure partially due to the protruding portion.

In order to solve the above-mentioned problems, the present invention provides a method for manufacturing a decorated expanded confection according to the present invention comprises an upper mold (10) having a mold projection (11) protruded downward to form a decorating shape on an inner circumferential surface thereof, A mold preparing step of preparing a lower mold 20 in which a mold recess 21 having a depressed downward position corresponding to the mold protrusion 11 is formed; A groove portion 32 is formed in a lower portion of the upper mold 10 and the lower mold 20 so as to form a porous structure by filling the grains after filling the grains, (32) having a protruding portion (33) protruding downward at a position corresponding to a lower portion of the cookie body (32); The viscous liquid 41 which can be edible is poured into the groove 32 of the cookie main body 30 after the cookie main body 30 is separated from the upper mold 10 and the lower mold 20, 40). ≪ / RTI >

At this time, an adhesive applying step of applying an adhesive 50 to the groove before the decoration step is further performed.

An edible adhesive 50 is applied to the outside of the groove 32 of the cookie main body 30 and an edible liquid having a color different from that of the decorating portion 40 is poured onto the surface to which the adhesive 50 is applied, The auxiliary decorating unit forming the auxiliary decorating unit 60 is further advanced.

The decoration-expanded confectionery of the present invention manufactured by the above-described manufacturing method is characterized in that the upper mold 10 and the lower mold 20 are filled with grains to form a porous structure to form a decoration shape on the upper surface, And a protruding portion 33 protruding downward at a position corresponding to a lower portion of the groove portion 32 is formed on the bottom surface of the cookie main body 30; And a decorating portion 40 formed by curing the edible liquid filled in the groove portion 32.

According to the present invention, decorations of various colors and shapes can be stably formed on the surface of the expanded confection, and the eating preference can be further improved.

Specifically, a protruded portion corresponding to a character shape to be formed in a mold is formed in a mold during manufacture, and a groove is formed on the surface of the prepared expanded confectionery so that chocolate can be contained therein. The shape of the character can be formed smoothly.

In addition, the mold opposite to the protruding portion of the mold for forming the character shape may be formed with a concave portion, and a part having a high pressure partially due to the protruded portion may be formed, thereby preventing the quality from deteriorating.

BRIEF DESCRIPTION OF THE DRAWINGS Fig. 1 is a schematic view showing a state in which an edible viscous liquid is poured in order to form a decoration on a common expanded sweets. Fig.
2 is a schematic cross-sectional view showing the structure of an upper mold and a lower mold for producing decorated blowing candy of the present invention.
FIG. 3 is a cross-sectional view of a cookie body manufactured using the molds of FIG. 2;
4 is a cross-sectional view showing a state in which the decorative viscous liquid is poured into the cookie main body of Fig. 3;
Fig. 5 is a cross-sectional view showing a state in which decoration-expanded confectionery of the present invention is produced using an edible adhesive. Fig.
6 is a sectional view showing an embodiment in which auxiliary decorating portions are formed;
7 to 9 are photographs showing examples of the expanded confectionery produced by the present invention.

The inventor of the present invention intends to increase the preference for eating more than the conventional swollen sweets by decorating the swollen sweets.

As shown in Fig. 1, a viscous liquid 2 such as liquid chocolate was poured into a general expanded cake 1.

As a result, it becomes extremely difficult to form a decoration shape in which the liquid (2) poured by the pores (3) peculiar to the puffed cake (1) is permeated into the pores.

In order to form a decoration shape, a groove is formed on the surface of the expanded candy, and an edible viscous liquid is poured into the groove to facilitate the decoration.

However, in this process, since the distance from the surface of the mold is close to the thickness of the thin portion in the expansion process, the same phenomenon as that of the other portions is not heated and the firing phenomenon occurs. In the process of releasing the pressure, And the strength of the pores became weaker due to the increase of the pore size compared with the other portions.

Therefore, the inventor of the present invention formed a groove for facilitating decoration, and a portion corresponding to the groove was protruded downward, so that the decoration was smoothly formed, and a uniform quality, high- .

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS Hereinafter, the present invention will be described in detail with reference to the accompanying drawings.

The method of manufacturing a decorated expanded candy according to the present invention largely comprises a mold preparing step, a bulging step, and a decorating step.

1. Mold preparation steps

As shown in FIG. 2, an upper mold 10 in which the upper and left and right side walls are closed, and a lower mold 20 in which the lower and right and left side walls are closed are prepared.

The ceiling of the upper mold 10 and the bottom of the lower mold 20 are spaced apart from each other so that the grains can be inserted therein.

At this time, the upper mold 10 is formed with a mold protrusion 11 protruding downward to form a decoration shape on the inner circumferential surface as shown in the figure.

In addition, the lower mold 20 is characterized in that the inner peripheral surface thereof is provided with a mold recess 21 in which the position corresponding to the mold projecting portion 11 is downward.

The grooves and projections formed in the upper mold 10 and the lower mold 20 can be selectively switched.

The upper mold 10 and the lower mold 20 may be equipped with a heating means such as a heat line for heating the same as a conventional mold for manufacturing expanded candies. .

In addition, it will be appreciated that a clamping device (not shown) may be provided so that the upper mold 10 and the lower mold 20 are not separated from each other during the heating process and pressure can be generated.

2. Expansion step

After filling the grain between the upper mold 10 and the lower mold 20, it is expanded in a state in which heat and pressure are applied.

When the puffing is performed, the cake body 30 is manufactured. In the cake body 30, the air escapes due to the abrupt pressure relief, thereby forming a porous structure.

In addition, a groove portion 32 for forming a decoration shape is formed on the upper surface of the upper mold 10 and the lower mold 20 according to the shape of the upper mold 10 and the lower mold 20, A protruding portion 33 protruding downward is formed.

3. Decoration phase

The viscous liquid 41 which can be edible is poured into the groove 32 of the cookie main body 30 after the cookie main body 30 is separated from the upper mold 10 and the lower mold 20, 40 are formed.

Examples of the edible viscous liquid 41 include a variety of room temperature curable liquid materials conventionally used for the production of cookies, ice creams, cakes, etc., such as white compounds and liquid chocolate. Dyes can be added to make them appear colorful or multicolored.

The decorating step may be performed after the cake body 30 has been cooled to room temperature, but it may be supplied in a completely non-cooled state and rapidly cured by the heat of the cake body 30.

The decoration expanded confectionery of the present invention manufactured by the above-described manufacturing method is a structure in which the upper mold 10 and the lower mold 20 are filled with cereals and expanded to form a porous structure, And a protruding portion 33 protruding downward at a position corresponding to a lower portion of the groove portion 32 is formed on the bottom surface of the cookie main body 30; And a decorating portion 40 formed by curing the edible liquid filled in the groove portion 32.

The decoration-expanded candy having such a configuration has a configuration in which the distance b between the lower end of the groove 32 and the lower end of the projection 33 and the distance a between the upper and lower ends outside the groove 32 are the same, Take it.

1, the viscous liquid 41, which can be edible through the gap, is impregnated into the confectionery body 30 during the decorating step.

Although the groove 32 maintains the decorational shape, the crisp feeling may be deteriorated or waste of the viscous liquid 41 may occur when the edible viscous liquid 41 penetrates into the cookie body 30 .

In order to solve this problem, as shown in FIG. 5, an adhesive applying step of applying the adhesive 50 to the groove before the decoration step is further performed to prevent waste due to permeation through the cavity, 30) to feel crunchy when chewed.

The adhesive may be composed of an edible material mixed with sul- tal, water, gelatin, and the like.

Specifically, it is composed of 86.04% by weight of sugar, 13.39% by weight of water and 0.57% by weight of gelatin, and can be adhered to the surface of the cookie body 30 quickly and to the edible viscous liquid 41 without flowing into the air gap .

In addition, the adhesive may comprise other white compounds, chocolate, and the like.

In addition, when the adhesive is used, the decorated portion protrudes to the upper portion of the cookie body 30 as shown in FIGS. 7 and 8, but the stable shape can be maintained, thereby providing a stereoscopic beauty.

6, an edible adhesive agent 50 is applied to the outer side of the groove 32 of the cookie main body 30 and the adhesive agent 50 is applied to the surface of the adhesive agent 50 on which the adhesive agent 50 is applied In the auxiliary decorating step of forming the auxiliary decorating part 60 by pouring and hardening a possible edible liquid having a color different from that of the decorating part 40, step can be proceeded.

This is because the edible material having a color around the decorated shape is decorated, so that the esthetics can be further saved as shown in Fig.

10: upper mold 11: mold projection
20: lower mold 21: mold cavity
30: cake body 31: air gap
32: groove portion 33:
40: Decoration part 41: Liquid
50: adhesive 60: auxiliary decorating part

Claims (4)

In the method for producing expanded confectionery,
An upper mold 10 having a mold protrusion 11 protruded downward to form a decoration shape on an inner circumferential surface thereof and a mold recess 21 having an inner circumferential surface with a downward position corresponding to the mold protrusion 11 A mold preparing step of preparing a lower mold 20 formed;
A groove portion 32 is formed in a lower portion of the upper mold 10 and the lower mold 20 so as to form a porous structure by filling the grains after filling the grains, A distance b between the lower end of the groove 32 and the lower end of the protrusion 33 and a distance b between the lower end of the groove 32 and the lower end of the protrusion 33, (32) are formed to have the same upper and lower distances (a);
An adhesive applying step of applying an edible adhesive (50) composed of 86.04% by weight of sugar, 13.39% by weight of water and 0.57% by weight of gelatin to the groove portion (32);
The viscous liquid 41 which can be edible is poured into the groove 32 of the cookie main body 30 after the cookie main body 30 is separated from the upper mold 10 and the lower mold 20, 40);
An edible adhesive agent 50 is coated on the outer surface of the groove 32 of the cookie main body 30 and a pourable edible liquid having a color different from that of the decorating portion 40 is poured onto the surface to which the adhesive agent 50 is applied, A step of forming a decorating portion (60)
A method for manufacturing a decoration - expanded confectionery.
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