KR101903447B1 - Manufacturing Method of Chocolates Enrobed Wafers - Google Patents

Abstract

The present invention relates to a method for producing a chocolate-covered wafer, comprising the following steps: forming a cream filler layer by applying a cream filler on a wafer sheet; laminating another wafer sheet on the cream filler layer to produce a wafer sheet laminate; cutting the wafer sheet laminate to produce the wafer; enrobing chocolates on the cut wafer so as to cover the entire surface of the wafer with the chocolates.

Description

{Manufacturing Method of Chocolates Enrobed Wafers}

More particularly, the present invention relates to a method of manufacturing a waffle with a chocolate-coated waffle, and more particularly, to a method of manufacturing a waffle with a creamy waffle, Lt; RTI ID = 0.0 > WAHAS < / RTI >

Generally sold in the market, Wesah is a confectionery manufactured by superimposing two or more sheets of a cake with a mesh pattern, and jam or cream made by mixing edible oil, sugar, flavor and the like between sheets. These waffles have a crisp texture because of the bubbles formed in the cookie sheet, and because of the jam and cream on the inside, they have a soft taste, which gives them two texture and flavor.

However, these wahhas have a problem of being thirsty due to the brittle and dry texture of eating a lot, and products that improve the texture are still being developed.

Recently, chocolate confectioneries such as chocolate coated Oreo cookies have been developed, and U.S. Patent No. 8309148 discloses a method of making sandwich cookies with cream. In addition, U.S. Patent No. 4,812,318 discloses a method of producing a wedge product in which chocolate is coated. To improve the flowability of chocolate, a liquid polyol such as 0.2 to 5 wt% of sorbitol or glycerin is mixed to increase the viscosity. To prevent the chocolate from melting. However, use of a food additive to solve the problem of melting of chocolate as described above is a factor that decreases the consumer's preference for the product, and a method of manufacturing a chocolate product without using a food additive as much as possible is required.

Korean Patent Laid-Open Publication No. 10-2002-0090443 discloses a method of topping a crush material such as nuts and crisp rice by roving with chocolate, syrup, caramel and cream on the surface of a wahhase base containing cream, A method for producing a three-dimensional roving chocolate product is disclosed. In the prior art, the temperature is maintained at 29 to 38 ° C for enrobing the chocolate. When the temperature condition is changed, the chocolate hardens or white spots due to bloom occur in the chocolate. In case of too high a concentration, It becomes harder.

Therefore, it is necessary to develop a manufacturing method of UWASH which is coated with chocolates so as to maintain a crisp texture while improving the distinctive boughy and dry texture of UWASH products, and at the same time preventing the encroached chocolate from being melted or ingested in the packaging container when stored have.

U.S. Patent No. 8309148 U.S. Patent No. 4,812,318 Korean Patent Publication No. 10-2002-0090443 Japanese Patent Publication No. 3103494

SUMMARY OF THE INVENTION Accordingly, the present invention has been made in order to solve the problems of the prior art as described above, and it is an object of the present invention to provide a method and a device for adjusting the adhesion force and viscosity of a cream, It is an object of the present invention to provide a manufacturing method of a wahas which is made of chocolate with improved quality of the wahas product by roping the wax product so that the chocolate is hardened so that the texture does not deteriorate.

According to another aspect of the present invention, there is provided a method of manufacturing a waffle impregnated with chocolate, comprising the steps of: applying a cream filler on a waffle sheet to form a cream filler layer; Laminating another wesser sheet on the cream packing layer to produce a wesser sheet laminate; Cutting the wedge sheet laminate to produce a wedge; And entangling the chocolates in the cut wafers to apply chocolate to the entire surface of the wafers.

At this time, the step of laminating another WASHAS sheet on the cream filler is repeated two or more times, so that the cream filler layer and the WASHAS sheet layer can be formed into a plurality of layers.

The wedge sheet may further include a primary mixing step of homogenizing the additives with a homogenizer; A second mixing step in which the homogenized additive is added to a mixer and blended with wheat flour; And a wedge sheet forming step of molding the dough obtained through the secondary mixing step, wherein the primary mixing step is performed in a homogenizer at a speed of 3,800 to 4,500 rpm for 2 to 10 minutes desirable.

In addition, the step of coating the chocolates is performed by passing through the waffle to the dissolution liquid of chocolate, wherein the dissolution liquid has a viscosity of 40 to 43 cps, a temperature of 44 to 46 캜, .

The method of manufacturing a waffle with a chocolate according to the present invention is a method of adjusting the binding force and viscosity of a cream so as to improve the texture of the wahers and the dryness of the wahers while preventing the chocolate coated with the wesshas surface from melting or ingesting, Is hardened so as to be roughened with an appropriate strength so as not to deteriorate the texture, thereby exhibiting an effect of improving the quality of the Wessex product.

1 is a flowchart showing a manufacturing process of the wahas of the present invention.
Fig. 2 is a photograph showing a cross-section and a surface of a wahas product produced according to the production method of the present invention, wherein a wahs product (a) prepared by enrobing dark chocolate on the surface of a wahas sheet and a white chocolate (B) showing the cross section and the surface of the WAHASH product (b).

Hereinafter, the present invention will be described in more detail with reference to the drawings. The terms and words used in the present specification and claims should not be construed as limited to ordinary or dictionary terms and the inventor may appropriately define the concept of the term in order to best describe its invention It should be construed as meaning and concept consistent with the technical idea of the present invention.

A method of manufacturing a waffle with chocolate according to the present invention comprises the steps of: applying a cream filler on a waffle sheet to form a cream filler layer, as shown in Fig. 1; Laminating another wesser sheet on the cream packing layer to produce a wesser sheet laminate; Cutting the wedge sheet laminate to produce a wedge; And entangling the chocolates in the cut wafers to apply chocolate to the entire surface of the wafers.

Generally, since the wedge sheet is laminated with a plurality of wedge sheets and a cream filler layer is formed therebetween to improve the taste and flavor, the process of the present invention also includes a process of laminating another wedge sheet on the cream filling The cream filler layer and the wahsash sheet layer can be formed into a plurality of layers by repeating the treatment twice or more.

As shown in Fig. 2, the wahaha having such a chocolate is made up of a wahas laminating a wesshas sheet layer and a cream filling layer, and a chocolate layer surrounding the entire outer surface of the wahas. At this time, if the outer surface of the wedge is rounded with dark chocolate, dark chocolate cake can be manufactured as shown in FIG. 2 (a). If the outer surface is rounded with white chocolate, white chocolate cake is prepared as shown in FIG. 2 . In addition, a dark wax sheet can be produced by adding a chocolate component to a dough when the wess sheet is manufactured. When the wess sheet is produced by this method, if a cross section is cut as shown in Fig. 1 (b) A wedge sheet and a white cream filler layer are alternately stacked. In the case of FIG. 2, it is composed of four waffle sheets, three layers of cream filling material formed between the waffle sheets, and chocolate for coating the entire surface of the wahas.

The chocolate which can be enrobed in the present invention can be any material that can be dissolved such as dark chocolate, white chocolate, caramel, fudge, etc. Unlike other materials, Is generally mixed with food additives such as thickeners and emulsifiers, since it must be prepared according to very demanding process conditions. However, in the present invention, it is possible to dissolve chocolate without using such a food additive to prepare a dissolving liquid, and then directly roast it to apply chocolate.

In manufacturing the high quality wedge product according to the manufacturing method of the present invention, first, the air shell included in the wedge sheet is uniformly formed, thereby improving the texture of the wedge and the dryness of the wedge, and secondly, Third, it is intended to allow the chocolate to be roasted with proper strength so that the chocolate hardens hardly to deteriorate the texture.

In order to achieve such a purpose, it is necessary to optimize the manufacturing process of the wedge sheet, the cream coating process, and the chocolate enrobing process in the wahas manufacturing process. In the present invention, as a result of various experiments, the process conditions optimized for achieving the object of the present invention as described above are derived and the technical features thereof are derived.

Since the wesser sheet itself has a low moisture content, the more waffles are consumed, the more brittle and dry texture is increased, which makes it difficult for the consumer to ingest. For this reason, waffle sheets are coated with cream or jam to improve the sweetness and texture.

However, it is necessary to optimize the manufacturing process of the wedge sheet because application of the cream or jam alone has a limitation in improving the texture of the wedge sheet itself. The crisp texture of the WAHAS sheet is caused by an air shell formed inside the sheet during the manufacturing process. When the air cells are too large, the WAHAS sheet is crumbled. When the WAHAS sheet is too small, the texture becomes brittle. Particularly, as the air cells are uniformly distributed, the texture is further improved.

In the present invention, the homogenization process using a homogenizer is added in the process of manufacturing the wedge sheet, thereby significantly improving the texture of the wedge sheet. Japanese Patent Publication No. 3103494 discloses a technique for enhancing the flavor of a cream by promoting emulsification reaction by high-speed agitation through a homogenizer when preparing a food-and-oil and oil-for-emulsion composition. There is no example applied to manufacturing.

Weshas sheet is prepared by mixing flour with additives to prepare a flour dough and baking it into a mold. As a result of various experiments, the homogenization of the additive is found to be a factor affecting the quality of the wedge sheet lost.

Therefore, in the present invention, the Wessel sheet is a first mixing step for homogenizing the additives with a homogenizer; A second mixing step in which the homogenized additive is added to a mixer and blended with wheat flour; And a wafersheet forming step of forming the dough obtained through the secondary mixing step, which is different from a conventional manufacturing process of producing dough by injecting both flour and additives into a mixer. The additives generally refer to ingredients other than wheat flour such as sugar, salt, fat, milk powder, emulsifier, swelling agent and the like contained in the wahas sheet.

Particularly, in the process of manufacturing the wedge sheet of the present invention, the viscosity of the dough is appropriately controlled by premixing the water, the liquid preservative and the additives for preparing the dough.

In one embodiment, 0.7% by weight of emulsifier, 3% by weight of starch syrup, 0.4% by weight of salt, 3% by weight of milk powder, 0.2% by weight of liquid fat, 0.5% by weight of swelling agent and 48% by weight of water are added to the homogenizer, Respectively. The homogenization process is preferably performed at 3,800 to 4,500 rpm for 2 to 10 minutes with a homogenizer. In the embodiment, the homogenization was performed at a speed of 3,800 to 4,500 rpm for 4 minutes. The additives after the primary mixing step were transferred to a mixer, 40 wt% of wheat flour was added to the mixer, and the mixture was blended at a temperature of 15 to 20 DEG C for 4 minutes to prepare a batter. At this time, the ratio of the additive to the flour was found to be 58:42 by volume, and when the mixture was blended in a volume ratio of 50:50 to 60:40, the quality of the dough produced was found to be good.

Table 1 shows the comparison of the conventional WASHAS sheet manufacturing method of mixing the flour and the additives in the wesser sheet manufacturing method and the mixer according to the present invention and mixing them to prepare the dough.

With homogenization process No homogenization process Oven temperature (℃) 160 to 165 170-175 Baking time (minutes) 2 2 Sheet weight (g) 55 ~ 60 45 to 50

As shown in Table 1, the temperature of the oven for preparing the sheet is in the range of 170 to 175 ° C in the normal manufacturing process. However, according to the sheet manufacturing process of the present invention, baking is performed at 160 to 165 ° C. . Due to the difference in baking temperature, the texture and process efficiency of the wahas sheet produced in the present invention is increased. Also, the weight of the sheet per unit area was found to be larger in the wahas sheet produced by the sheet manufacturing process of the present invention. It is believed that this is related to the result that air cells are uniformly formed and cavities are not formed and uniform texture is observed throughout the wedge sheet.

As a result of the evaluation of the Wessel sheet, it was found that the Wessel sheet of the present invention was comparatively crisp, less floury, smooth, and air cells inside the sheet were uniform, but the Wessel sheet , It was found that the texture was fuzzy and the flour was generated a lot, and the spreadability and strength of the sheet were weak, so that the defective portion of the corners was generated.

For the optimization of the homogenization process, the weight per unit area of the wedge sheet was measured according to the speed of the homogenizer and the treatment time. The results are shown in Table 2.

Stirring speed (rpm) Stirring time (minute) Weight (g) Condition 1 4,000 4 55 ~ 60 Condition 2 4,200 5 55 ~ 60 Condition 3 8,000 3 50 to 55 Condition 4 2,000 7 40 to 50 Condition 5 1,000 12 45 to 50 General stirrer 300 15 45 to 50

As a result, it was confirmed that the unit weight of the wahas sheet was in the range of 55 to 60 g under the homogenizer treatment conditions of 2 to 10 minutes at 3,800 to 4,500 rpm, but the weight was reduced under the other conditions. The uniformity of the air cell according to the weight of the wales sheet was excellent in the range of 55 to 60 g and it was found that the quality of the wales sheet was different according to the homogenizer treatment conditions.

Next, the cream filling according to the present invention may be applied to a variety of products such as processed products such as white sugar, processed oil, whey powder, whole milk powder, vegetable oil, lecithin, natural vanilla oil and emulsifier, vegetable oils such as palm oil, palmsteen oil, palm oil, Glucose, and the like.

The cream filling material prepared as described above is applied on a wafersheet to form a cream filling layer, and then the wafersheet layer is laminated on the cream filling material layer to form a two-layer or more layer of the cream filling material. Further, the produced wafersheet laminate is cut to a predetermined size to produce the wahas. This manufacturing method is not different from the manufacturing process of a conventional Wahhas product.

In the step of applying the cream filler, it is preferable to apply the cream filler at a temperature in the range of 38 to 40 ° C. When the temperature is too low or too high, the application of the cream filler is not uniformly applied to the surface of the wafer sheet. It was found that the quality deteriorated.

After stirring the cream filler and changing the temperature, it was applied to the wedge sheet and the application state was checked. To apply the cream filler, 20 ± 2 g of the cream filler was placed on one side of the waffle sheet having an area of 50 × 50 cm, and then the blade was moved once from one side of the waffle sheet to the other side to apply cream filling, The ratio of filled meshes filled with more than half of the total number of meshes was measured by measuring the state of application of the cream filler. The experiment was repeated for 50 sheets of wahhas sheets, and the application ratio was calculated by the average value. The results are shown in Table 3.

Cream filling temperature (℃) Application rate (%) 36 ± 1 88.5 37 ± 1 88.4 38 ± 1 90.2 39 ± 1 97.4 40 ± 1 89.8

As shown in Table 3, when the temperature of the cream filler was in the range of 38 to 40 ° C, the application rate was the highest at 97.4% and the application rate was 90% or less even when the temperature was lowered by 1 degree It was confirmed that at least one step is required to apply the cream filler.

As described above, after the wahas is manufactured, the wafers are encroached on the front side of the wafers to produce chocolate-coated products. The wafers are coated on the surface of the wafers so that the chocolate does not melt when the chocolate is melted or consumed, It should be hardened and not lose texture. In order to perform the roving process, the chocolate is melted by applying heat, and the temperature and the viscosity of the liquid chocolate are important factors for uniformly coating the chocolate on the surface of the wahas.

In the present invention, it was found through various experiments that the optimum enrobing process is possible under the conditions that the viscosity of the chocolate liquid is 40 to 43 cps and the temperature is 44 to 46 ° C. In particular, since no separate food additives such as a thickener and an emulsifier are required, a separate process for quantifying and mixing the additives is not necessary, which can improve the process efficiency.

The following experiment was conducted to confirm the application state of chocolate according to the roving conditions. The solution of dark chocolate was sprayed onto a conveyor and upper part conveying the wahas, and the excess chocolate was removed with an air blower, followed by drying to produce the wahas product. At this time, Samples 1 to 5 were prepared with different viscosity and temperature. The manufactured WAHAS product was placed in a Petri dish and placed in an oven at 30 DEG C and left for 30 minutes. Thereafter, the wahas product was taken out of the oven to check whether the chocolate melted on the surface of the Petri dish remained. At this time, if the chocolate did not remain, the mark was evaluated as & cir &

In addition, sensory evaluation was performed on 20 panelists to evaluate whether or not the waffle chocolate melted well during eating. The samples 1 to 5 were rated by the ranking method (a method of sorting in the order in which the strength felt strongly) as the evaluation items of the mouth-melting feeling.

Based on the evaluation rankings obtained, it was confirmed by Friedman's test whether there was a significant difference between the samples. For this, the least significant difference (LSD) was calculated and tested. The significant difference between the alphabets was 0.05.

Name of sample Viscosity (cps) Temperature (℃) Residue Significant difference Sample 1 41 ± 1 45 ± 1 ○ a Sample 2 40 ± 1 44 ± 1 △ a Sample 3 44 ± 1 44 ± 1 △ a Sample 4 46 ± 1 40 ± 1 × a b Sample 5 50 ± 1 38 ± 1 × a b c

As can be seen from the results in Table 4, only slight changes in the viscosity and temperature of the dissolution liquid show differences in the degree of melting and sensory evaluation of the chocolate. This is considered to be due to the fact that the preference of the UWASH products may greatly change the preference of consumers due to the taste of chocolate combined with the UWASH as well as the chocolate surrounding the outer surface.

In addition, it was found that the chocolate 1 remained in the sample 1 which had the viscosity and the temperature adjusted to the conditions according to the present invention, and it was found that the phenomenon that the chocolate was melted down during the storage in summer or the chocolate was added to the finger when it was held by hand .

From these results, it was confirmed that the process for producing the wahas according to the present invention is a method capable of producing a product having a favorable consumer taste as a chocolate-coated product and having good texture and keeping of chocolates.

While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is to be understood that the invention is not limited to the disclosed exemplary embodiments, and that various changes and modifications may be made therein by those skilled in the art without departing from the spirit and scope of the invention. The examples are to be regarded as being within the scope of the invention and the appended claims.

Claims (5)

Applying a cream filler on the wahasheet to form a cream filler layer;
Another Wessel sheet is laminated on the cream packing layer to form a Wessel sheet laminate
Preparing a sieve;
Cutting the wedge sheet laminate to produce a wedge;
Chocolate was entangled in the cut wedge so that chocolate
Applying a flow;
/ RTI >
Wherein the Wesser sheet comprises a first mixing step of homogenizing the additives in a homogenizer at a speed of 3,800 to 4,500 rpm for 2 to 10 minutes;
A second mixing step in which the homogenized additives are put into a mixer and the additives and wheat are blended in a volume ratio of 50:50 to 60:40;
A wedge sheet forming step of molding the dough obtained through the secondary mixing step;
, ≪ / RTI >
The step of applying the chocolates may include passing the chocolate solution through the wafers
As for roving,
Wherein the solution has a viscosity of 40 to 43 cps, a temperature of 44 to 46 캜,
Characterized in that it does not contain any food additive used for glazing chocolate. ≪ RTI ID = 0.0 > 8. < / RTI >
The method according to claim 1,
Wherein the step of laminating another wales sheet on the cream filling is repeated two or more times.
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