KR101723462B1 - Manufacturing method of cup-shaped cookies and the cookies thereby - Google Patents

Abstract

The present invention relates to a container-shaped cookie manufacturing method in which chocolate is coated inside.
The container-shaped cookie produced by the present invention has a function of receiving and protecting a beverage, so that the cup shape is not collapsed during consumption of the beverage.
In addition, since the part of the coated chocolate melts in the beverage when consumed together with the beverage, the taste of the beverage and the taste of the chocolate can be felt at the same time.

Description

[0001] The present invention relates to a method of manufacturing a container-shaped cookie,

BACKGROUND OF THE INVENTION 1. Field of the Invention [0001] The present invention relates to a container-shaped cookie making method, and more particularly, to a cup-shaped cookie making method that can be used as a container for drinking beverages and the like and a cookie by the method.

Generally, it is common to use a single container made of paper or plastic for cups containing beverages such as coffee and milk. Such a single container can be conveniently used, but it is required to be used once with a hygiene problem And thus pollution of the environment is caused as well as waste of resources.

In addition, the cup made of the ingestible material has a problem that when the beverage absorbs moisture, it easily collapses while being pulled out of the beverage, and only the function of receiving and protecting the beverage is absorbed, There are disadvantages.

SUMMARY OF THE INVENTION The present invention has been made to solve the above problems,

The present invention provides a method for producing a container or a cup-shaped cookie capable of receiving and protecting a beverage without degrading its shape during ingestion of the beverage, and a cookie produced thereby.

The present invention also provides a method for producing a cookie that improves the texture of the beverage and the taste of the chocolate coated on the cookie when the beverage is taken together with the beverage, and a cookie produced thereby.

According to an aspect of the present invention, there is provided a method of manufacturing a container-shaped cookie comprising the steps of: adhering a dough material for producing cookies to an inner surface of a first support having an open top, Inserting a second support into the open top of the first support to support the dough material adhering to the inner surface of the first support to a certain depth from the top side; A first shaping step of directly heating the first support body, in which the second support body is inserted and the dough material is closely attached to the inner side, Removing the second support from the cooled first support; A second shaping step of reheating and cooling the first support body; And separating the formed cookie from the first support.

The method may further include a third forming step of reheating and cooling the cookies separated from the first support.

In addition, the second support may have a smaller diameter than the open top diameter of the first support.

The method may further include removing the second support from the first support, and then pressing the swollen portion of the dough through the first molding process.

The first support and the second support may be in the form of a cup having a cup shape.

Also, the first to third molding steps may be performed at a temperature in the range of 150 ° C to 210 ° C.

The depth at which the second support body is inserted into the first support body may be 30 to 50% of the depth of the kneading body in contact with the inside of the first support body.

In addition, the distance between the upper diameter of the first support and the second support may be 2 to 5 mm.

Also, the materials of the first and second supports may be stainless steel, ceramics, or glass.

In addition, the heating and reheating of the dough may be performed using an air blowing oven.

The cooling of the first and second supports may be performed by any one of an air cooling method and a cooling method using a cooler.

Further, the method may further include coating chocolate on the inner surface of the molded cookie, and the chocolate coating step is preferably performed at least twice.

The coating thickness of the chocolate is at least 2,5 mm or more.

The method may further include the step of immersing the top of the cookie coated with the chocolate in a liquid phase of chocolate to coat chocolate on the inner and outer sides of the top of the cookie.

According to the present invention, the beverage can be received and protected while drinking the beverage by manufacturing the cookie in a container shape having a dense and stable structure.

In addition, according to the present invention, a coating layer is formed by using chocolate or the like inside a cup-shaped cup to prevent the cup shape from collapsing due to penetration of the beverage into the cookie during ingesting the beverage, The chocolate coating layer is maintained for a certain period of time, so that the collapse of the shape of the cup itself can be delayed as much as possible.

According to the present invention, when a relatively high-temperature beverage such as coffee is accommodated, a part of the chocolate coating layer is dissolved in the beverage, so that when the beverage is consumed, the taste of the beverage and the taste of chocolate can be simultaneously felt.

1 is a block diagram showing a container-shaped cookie manufacturing process according to the present invention.
2 is a cross-sectional view showing the shapes of a first support and a second support of the present invention.
3 is a cross-sectional view of a state in which a dough is accommodated in a first support in the manufacturing method of the present invention.
4 is a sectional view of the dough in close contact with the inner surface of the first support in the manufacturing method of the present invention.
5 is a cross-sectional view of a state in which a second support body is inserted into an upper portion of a first support body in the manufacturing method of the present invention.
6 is a cross-sectional view of the dough after the heat treatment according to the present invention in an inflated state.
FIG. 7 is a cross-sectional view of a state in which the second supporting body inserted into the first supporting body is removed in the manufacturing method of the present invention
8 is a cross-sectional view of a state in which the dough that has been swollen in the manufacturing method of the present invention is pressed and solidified.
9 is a cross-sectional view of a state in which the first support is removed from the dough in the manufacturing method of the present invention.
10 is a cross-sectional view of a state in which chocolate is melted in the manufacturing method of the present invention.
11 is a cross-sectional view showing a process of pouring melted chocolate into a cookie in the manufacturing method of the present invention.
12 is a sectional view showing a state in which chocolate is coated on the inner side of the cookie of the present invention.
13 is a sectional view showing a process of immersing the top of chocolate-coated cookies in liquid chocolate in the manufacturing method of the present invention.
14 is a cross-sectional view showing a state in which chocolate is coated on the top and inner sides of the cookie shaped container produced by the manufacturing method of the present invention.

BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, embodiments of the present invention will be described with reference to the accompanying drawings. In the absence of special definitions or references, the terms used in this description are based on the conditions indicated in the drawings. The same reference numerals denote the same members throughout the embodiments. For the sake of convenience, the thicknesses and dimensions of the structures shown in the drawings may be exaggerated, and they do not mean that the dimensions and the proportions of the structures should be actually set.

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

First, a cookie manufacturing process according to an embodiment will be schematically described with reference to FIG. 1 is a block diagram showing a container-shaped cookie manufacturing process of the present invention.

The dough which is the raw material of the cookie is made by mixing the powder, the coffee powder, the almond, the margarine or the butter, the powder powder, the egg and the sugar. After mixing the margarine or the butter and the sugar first, put the egg and knead for 30 minutes. I make it. At this time, the kneading was performed using a conventional kneader.

Then, the powder of almond powder and coffee ground almond powder are sifted twice using a sieve or a sieve net, and then kneaded with butter dough, and then the powder, coffee powder and almond powder are sieved to sieve or sifter to increase the volume of the powder, It can be removed and the particles can be made finer.

A method of producing a cookie using the prepared dough is as follows.

First, in a state that the dough material is accommodated in the first support body, the dough material is brought into close contact with the inner surface of the first support body to a predetermined thickness (S100). Thereafter, in a state where the second support body is inserted into the upper portion of the first support body (S200), a first molding step of cooling after heating is performed (S300). Then, the separation of the second support (S400) and the second molding step (S500) are performed, and the separation of the first support (S600) and the third molding step (S700) are performed sequentially. A coating layer such as chocolate may be formed on the cookie produced through such a process (S800).

Hereinafter, each step of the manufacturing method and the cookie manufacturing method used in the method for manufacturing a cookie according to the present invention will be described in detail.

The first support and the second support will be described with reference to Fig. 2 is a cross-sectional view showing the shapes of the first support and the second support of the present invention.

The dough can be produced in the form of a container using the first support body 10 and the second support body 20. The first support 10 and the second support 20 are in the shape of a cup having a cup shape and the second support 20 has a smaller diameter than the open top diameter of the first support 10.

The first support 10 and the second support 20 may be made of stainless steel, ceramics, glass, or the like, but it is preferable to use a stainless steel support having high thermal conductivity and excellent durability .

The adhesion step S100 will be described with reference to Figs. 3 and 4. Fig. FIG. 3 is a cross-sectional view of a state in which a dough is accommodated in a first support in a manufacturing method of the present invention, and FIG. 4 is a cross-sectional view of a state in which a dough is in close contact with an inner surface of the first support in the manufacturing method of the present invention.

First, as shown in FIG. 3, the finished dough M1 is put into the first support 10. Then, the dough material is brought into close contact with the inner surface of the first support body 10 by using a hand or a tool. That is, in the adhesion step (S100), the dough material for preparing cookies is inserted through the open mouth of the upper portion of the first support body (10) and adhered to the inner surface of the first support body (10) with a certain thickness.

The inserting step (S200) will be described with reference to FIG. 5 is a cross-sectional view of a state in which a second support body is inserted into an upper portion of a first support body in the manufacturing method of the present invention.

In the inserting step (S200), as shown in FIG. 5, the second support body 20 is inserted into the open top of the first support body 10.

At this time, the second support body 20 is accommodated in the first support body 10 to a certain depth. The height L2 at which the dough M1 is supported by the first and second support members 10 and 20 is 30 to 50% of the height of the dough material adhered to the inside of the first support member 10 At this time, it is preferable that the distance L3 between the first support 10 and the second support 20 is 2 to 5 mm.

If the height of the dough M1 supported by the first and second supports 10 and 20 is less than 30%, the dough may not be sufficiently supported, There is a problem that the dough of the portion L2 which is lowered or flowed downward is separated from the other portion of the dough M1. On the other hand, when the height L2 of the dough M1 supported by the first and second supports 10 and 20 exceeds 50%, the distance between the first and second supports 10 and 20 The interval L3 is excessively narrowed, so that the dough M1 can be pushed down. In this case, since the side walls of the cookies after the manufacture are excessively thin, it is difficult to maintain the shape of the cup, and in particular, when the beverage is received, the sudden drop in shape may occur.

The first forming step S300 will be described with reference to FIG. 6 is a cross-sectional view of the dough after the heat treatment according to the present invention in an inflated state. The first forming step S300 is a step of heating and cooling the first supporting body 10 in which the second supporting body 20 is inserted. The heating of the first support body 10 and the second support body 20 is preferably performed using an air blowing oven for 5 minutes in the range of 150 to 210 ° C, preferably 180 ° C. The cooling may be performed by an air cooling method or a separate cooler may be used.

In this first forming step S300, the heat is transferred from the first support body 10 and the second support body 20 to the dough M2 because the heat is heated using an air blowing oven. Therefore, the portions of the dough M2 that are in direct contact with the first and second supports 10 and 20 become relatively ripe. On the other hand, the inner bottom portion of the dough M2, that is, the portion not in direct contact with the first support body 10 and the second support body 20, is not air-circulated and relatively hardly heat- Especially in the case of the bottom surface M2_B of the dough M2, it becomes inflated.

The removing step (S400) and the second forming step (S500) will be described with reference to FIGS. 7 and 8. FIG. FIG. 7 is a cross-sectional view of a state in which a second support inserted into a first support is removed in a manufacturing method of the present invention, and FIG. 8 is a cross-sectional view of a state in which a dough blown up in the manufacturing method of the present invention is compressed.

In the removing step S400, the second support body 10 is removed from the first support body 10 as shown in FIG. After the second support body is removed, it is preferable to press the bottom part M2_B of the dough M2, which has been inflated as shown in FIG. 8, with a hammer or the like. Thus, by pressing the bottom surface M2_B of the dough M2, the structural stability of the cookies finally produced can be improved. The second forming step S500 is a step of reheating the first supporting body 10 and then cooling it. In the first forming step S300, the first supporting body 10 and the second supporting body 20 are not in contact with each other, And the lower portion M2_B hardens in the second forming step S500. In the second forming step (S500), the heating is preferably performed using an air blowing oven for 20 minutes at a temperature in the range of 150 to 210 DEG C, and cooling is performed using an air cooling method or a separate cooler.

The separation step S600 and the third forming step S700 will be described with reference to Fig. 9 is a cross-sectional view of a state in which a first support is removed from a cookie in the manufacturing method of the present invention.

The separation step S600 is a step of separating the cookies formed from the first support as shown in Fig. The cookie M3 that has undergone the above two heating / cooling and molding steps can maintain a cup-shaped container shape even if the first support 10 is separated.

The cookie M3 produced after the removal of the first support body 10 may be subjected to inspection. For example, it is judged whether or not the above-mentioned processes have been normally performed from the hardness or baking degree of the dough by the light transmitted through the dough.

In the third forming step S700, the cookies separated from the first support 10 are reheated and cooled. In the third forming step S700, it is preferable to heat the cookie M3 by heating in the range of 150 to 210 DEG C for 10 minutes by using an air blowing oven. In the third forming step S700, The content is decreased and the hardness is increased. Cooling is performed in the same manner as in the first and second molding steps (S300 and S500) using an air cooling method or a separate cooler.

The coating step S800 will be described with reference to Figs. 10 to 14. Fig. FIG. 10 is a cross-sectional view of a state in which chocolate is melted in the manufacturing method of the present invention, FIG. 11 is a cross-sectional view showing a process of pouring melted chocolate into a cookie in the manufacturing method of the present invention, Fig. 3 is a cross-sectional view showing a state in which chocolate is coated. Fig. 13 is a cross-sectional view showing the process of immersing the top of the chocolate-coated cookie in the liquid chocolate in the manufacturing method of the present invention, and FIG. 14 is a cross-sectional view showing the top and inner sides of the cookie- Fig. 3 is a cross-sectional view showing a state in which chocolate is coated. Fig.

In the coating step (S800), chocolate is coated on a certain area of the separated cookies to form a coating layer. At this time, the chocolate melts through the melting or tempering process. Tempering is a technique of stabilizing the chocolate during the cooling and cooling of the chocolate so that the chocolate becomes softer and shiny. Tempering is preferably performed at a temperature in the range of 60 to 70 DEG C until the chocolate CH becomes liquid as shown in FIG.

When the liquid chocolate CH that has been tempered is poured into the molded dough M3 as shown in FIG. 11 and poured into the chocolate container again, the chocolate is coated only on the inner side of the dough as shown in FIG. . In this case, it is economical to carry out the container containing the liquid chocolate by using a container such as plastic or silicone which can change the shape arbitrarily by the user, and it is also easy to move the hardened chocolate back to the container for reheating.

13, the upper part of the cookie M3 coated with chocolate on the inner side is immersed in the liquid chocolate CH, and the chocolate is coated on the inner and outer sides of the dough top. As described above, the cookie M3 coated with chocolate CH is cooled using air cooling or a cooler to produce a cookie M3 in the form of a container coated with chocolate CH as shown in Fig.

In addition, the chocolate coating process according to Figs. 11 and 12 and / or the dipping process according to Fig. 13 may be repeated several times in order to secure the thickness of the necessary chocolate coating layer. For example, it is necessary to secure a certain thickness of the chocolate coating layer in order to firmly maintain the container-shaped cookies while drinking high-temperature coffee. In the embodiment of the present invention, a chocolate coating layer of at least 2.5 mm or more is required. When the chocolate coating layer is less than 2.5 mm, the chocolate coating layer is quickly dissolved in the beverage while the beverage such as hot coffee is drunk, so that the beverage etc. permeates the inner side of the cookie and it may be difficult to preserve the cookie shape. Therefore, it is preferable in the embodiment of the present invention to secure a chocolate coating layer of at least 2.5 mm or more and a double layer or more. In this case, it is possible to secure the necessary thickness of the chocolate coating layer by repeating the coating process and / or the immersion process several times.

While the present invention has been described with reference to exemplary embodiments, it is to be understood that the invention is not limited to the disclosed exemplary embodiments, but, on the contrary, is intended to cover various modifications and equivalent arrangements included within the spirit and scope of the appended claims. have.

10: first support
20: second support
30: Chocolate container
L2: depth at which the second support body is inserted into the first support body
L3: distance between the upper diameter of the first support and the second support
M1: Initial dough material
M2: the dough of the portion in contact with the first support and the second support
M2_B: Dough not in contact with the first and second supports
M3: Cookie separated from support
CH: Chocolate

Claims (16)

Adhering a dough material for producing cookies to an inner surface of a cup-shaped first support having an open top and an empty space therein so as to correspond to an inner surface shape of the first support;
Inserting a cup-shaped second supporter into the open top of the first supporter to support the dough material adhering to the inner surface of the first supporter at a predetermined depth from the upper side;
A first shaping step of directly heating the first support body, in which the second support body is inserted and the dough material is closely attached to the inner side,
Removing the second support from the cooled first support;
A second shaping step of reheating and cooling the first support body;
Separating the cup-shaped shaped cookie from the first support;
A third shaping step of reheating and cooling the cookies separated from the first support;
Coating the inner surface of the cookie after the third forming step with tempered chocolate at a temperature of 60 to 70 캜; And
And dipping the top of the cookie coated with chocolate on the inner side with chocolate tempered at a temperature of 60 to 70 DEG C to coat chocolate on the inner and outer sides of the top and bottom sides of the cookie,
The first support and the second support are formed in a cup shape having an open upper portion and a reduced diameter portion from the upper portion to the lower portion,
Wherein the second support has a shape corresponding to the first support and the diameters of the upper and lower portions of the second support are smaller than the diameters of the upper and lower portions of the first support,
The depth at which the second support is inserted from the open top of the first support in the step of inserting into the open top of the first support is 30-50% of the depth of the dough material in close contact with the inner surface of the first support, And the distance between the inner surface of the first support and the outer surface of the second support is 2 to 5 mm at a portion where the first support and the second support face each other. delete delete The method according to claim 1,
Further comprising the step of removing the second support from the first support and then pressing the swollen portion of the dough through the first molding step before the second molding step. delete The method according to claim 1,
Wherein the first to third forming steps are performed at a temperature in the range of 150 ° C to 210 ° C. delete delete The method according to claim 1,
Wherein the first support and the second support are made of stainless steel, ceramics or glass. The method according to claim 1,
Wherein the heating and reheating are performed using an air blowing oven. The method according to claim 1,
Wherein the cooling of the first and second supports is performed by any one of an air cooling method and a cooling method using a cooler. delete delete The method according to claim 1,
A container-shaped cookie in which the step of coating the chocolate is performed at least twice, Gt; 15. The method of claim 14,
Wherein the coating thickness of the chocolate is at least 2.5 mm or more. A container-shaped cookie produced by the method of any one of claims 1, 4, 6, 9 to 11, and 14 to 15.

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