KR20020050592A - Manufacture method of jelly confectionery - Google Patents

Manufacture method of jelly confectionery Download PDF

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Publication number
KR20020050592A
KR20020050592A KR1020000079780A KR20000079780A KR20020050592A KR 20020050592 A KR20020050592 A KR 20020050592A KR 1020000079780 A KR1020000079780 A KR 1020000079780A KR 20000079780 A KR20000079780 A KR 20000079780A KR 20020050592 A KR20020050592 A KR 20020050592A
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South Korea
Prior art keywords
jelly
chocolate
bakery
cookies
starch
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KR1020000079780A
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Korean (ko)
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박상만
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박상만
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Priority to KR1020000079780A priority Critical patent/KR20020050592A/en
Publication of KR20020050592A publication Critical patent/KR20020050592A/en

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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/50—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by shape, structure or physical form, e.g. products with supported structure

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Confectionery (AREA)

Abstract

PURPOSE: Provided is a production process of jelly cookies which produces the jelly cookies in a soft form to eat smoothly with feeling sweetness at mouth so that it provides people with new taste. CONSTITUTION: The production process of the jelly cookies comprises the steps of: (i) mixing 55-65wt% of starch syrup, 7.5wt% of sugar, 7.5wt% of starch and 20wt% of water; (ii) heating the mixture to 120-130deg.C to keep proper viscosity; (iii) inserting into a frame and cooling for 10 hours or so; and (iv) cutting to a certain size, spraying liquid chocolate to the surface of the cut jelly to cover the jelly and cooling wherein liquid chocolate is produced by putting solid chocolate into a mixer and then keeping at 50-60deg.C.

Description

제리과자의 제조방법{Manufacture method of jelly confectionery}Manufacture method of jelly confectionery

본 발명은 제리과자의 제조방법에 관한 것으로, 더욱 상세하게는 말랑말랑하고 폭신폭신하며 입안에서의 부드러움과 혀끝에서 느껴지는 달콤함이 어우러질 수 있도록 한 제리과자의 제조방법에 관한 것이다.The present invention relates to a method of manufacturing a bakery, and more particularly, to a method of preparing a bakery, which is soft and fluffy, and has a softness in the mouth and sweetness felt at the tip of the tongue.

일반적으로 간식용이나 후식용으로 이용하고 있는 과자류로는 통상 비스켓(Biscuit), 쿠키(Cookies), 크랙커(Cracker) 등을 들 수 있다.In general, biscuits, cookies, crackers and the like are commonly used as snacks or desserts.

상기 비스켓은 주로 밀가루, 설탕, 지방을 이용하여 구운 제품이며 수분함량이 4% 미만의 것을 일컫는다. 또한, 비스켓은 여러 가지 모양과 크기로 만들어지며, 굽기가 끝난 후 초코렛이 코팅된 제품, 각종의 원료가 혼합된 크림이 샌드된 비스켓, 그리고 향, 색소가 첨가된 다양한 종류가 있다.The biscuits are mainly baked products using flour, sugar, and fat, and refer to those having a moisture content of less than 4%. In addition, biscuits are made in various shapes and sizes, and after baking, chocolate-coated products, cream-sanded biscuits mixed with various ingredients, and a variety of flavors and pigments are added.

이러한 비스켓은 수분함량이 낮기 때문에 유통기한이 길며, 비상 식량 및 간식으로 좋은 영양대용식으로 이용할 수 있는 장점은 있으나, 그 단점으로서 상기 비스켓은 딱딱하고, 또 푸석푸석하여 먹기에 다소 불편하였다. 즉, 상기 비스켓이 입안에서 사르르 녹는 것이 아니라 부서지는 형태로 되므로 입안의 과자 부스러기가 남게 되어 불결함을 느꼈다.These biscuits have a long shelf life because of low moisture content, but there is an advantage that they can be used as a good nutrition substitute for emergency food and snacks. That is, since the biscuits are not melted in the mouth but become broken, the cookie chips in the mouth remain unclean.

따라서, 이러한 과자류에 지방과 당분이 많은 고에너지 식품인 초코렛을 코팅한 과자류가 개발되어 있다. 그러나, 이는 그 맛에 있어서는 달콤함을 얻을 수 있으나 과자류가 지니고 있는 특유의 성질은 변함이 없었다.Therefore, confectionery coated with chocolate, which is a high energy food rich in fat and sugar, has been developed. However, this can be sweet in taste but the characteristic of sweets has not changed.

본 발명의 목적은 이와 같은 문제점을 해결하기 위해 발명한 것으로 먹기 편하도록 말랑말랑하고 폭신폭신하게 하며, 입안에서의 부드러움과 혀끝에서 느껴지는 달콤함이 함께 어우러질 수 있도록 한 제리과자의 제조방법을 제공하는 데 있다.The object of the present invention is to invent to solve the above problems to make soft and fluffy and easy to eat, to provide a manufacturing method of bakery sweets so that the softness in the mouth and the sweetness felt in the tongue can be combined together. There is.

상기 목적은, 제리과자에 있어서 물엿 55~65 중량%, 설탕 7.5 중량%, 전분 7.5 중량%, 물 20 중량%의 원료를 혼합하여 가마에 넣고, 120~130℃ 정도 끊여 적당한 점도를 유지시킨 후, 틀에 넣어서 10시간 정도 냉각시킨 다음 소정 크기로 절단하여 제리를 얻는 공정; 및 고체의 초코렛을 믹서통에 넣어 50~60℃를 유지하여 액체의 초코렛을 만든 다음, 상기 액체 초코렛을 분사기를 이용하여 상기 제리에 묻힌 후 냉각기를 이용하여 완전 냉각시키는 공정을 포함하여서 된 것을 특징으로 하는 제리과자의 제조방법에 의해 달성될 수 있다.The purpose is to mix 55 ~ 65% by weight of starch syrup, 7.5% by weight sugar, 7.5% by weight starch, 20% by weight water in bakery, put it in a kiln, cut it at 120-130 ° C to maintain a suitable viscosity , Cooling in a mold for about 10 hours, cutting into a predetermined size to obtain jerry; And putting a solid chocolate in a mixer to maintain a liquid chocolate to maintain 50 ~ 60 ℃, and then the liquid chocolate is buried in the jerry using a sprayer and then completely cooled using a cooler. It can be achieved by the manufacturing method of bakery.

이하, 본 발명에 따른 제리과자의 제조방법에 대한 바람직한 실시 예를 상세하게 설명한다.Hereinafter, a preferred embodiment of the manufacturing method of bakery sweets according to the present invention will be described in detail.

본 발명에 따른 제리과자는 먼저 소정 크기의 제리를 만들고, 이 제리의 표면에 초코렛을 묻히는 것에 의해 완성된다.The bakery according to the present invention is first made by making jerry of a predetermined size and then applying chocolate to the jerry's surface.

상기 제리를 만들기 위한 본 발명에 따른 원료의 배합은 다음과 같이 조성된다.The formulation of the raw material according to the present invention for making the jerry is composed as follows.

물엿corn syrup 설탕Sugar 전분Starch 물 기타Water guitar 함량 중량부(%)Content weight part (%) 55~6555-65 7.57.5 7.57.5 2020

상기 원료들을 혼합하여 혼합원료를 만들고, 이 혼합원료를 가마에 넣고, 120~130℃ 정도 끊이게 되면 상기 혼합원료는 적당한 점도를 유지하게 된다. 이와 같이 적당한 점도를 유지하는 혼합원료를 소정 형상의 틀(예컨데, 소정 형상을 갖는 철판틀)에 넣은 상태로 10시간 정도 냉각시킨 다음 소정 크기로 절단하여 제리를 얻는 것으로, 상기 절단은 절단기를 이용하는 것이 좋다.The raw materials are mixed to make a mixed raw material, the mixed raw material is put in a kiln, and the mixture is cut at about 120 to 130 ° C. to maintain the proper viscosity. In this way, the mixed raw material maintaining a suitable viscosity is cooled in a state of being put into a mold of a predetermined shape (for example, a steel plate having a predetermined shape) for about 10 hours, and then cut into a predetermined size to obtain jerry. It is good.

이와 같이 얻어진 상기 제리의 표면에는 초코렛을 묻히는 것으로, 이러한 공정을 설명한다.This process is demonstrated by burying chocolate on the surface of the jerry thus obtained.

먼저, 고체로 된 초코렛을 믹서통에 넣은 후 50~60℃로 유지하게 되면 액체의 초코렛이 만들어진다. 이 액체 초코렛을 상기 제리의 표면에 묻히는 것으로, 이는 분사기를 이용하는 것이 좋다. 상기 제리의 표면에 초코렛을 묻힌 다음에는 냉각기에서 완전히 냉각하게 되면 초코렛이 묻은 제리과자를 얻을 수 있다.First, a solid chocolate is placed in a mixer and then maintained at 50-60 ° C. to produce liquid chocolate. This liquid chocolate is applied to the surface of the jerry, which is preferably used with an injector. After burying chocolate on the surface of the jerry, the bakery with chocolate can be obtained by completely cooling in the cooler.

이렇게 얻어진 제리과자는 유통 및 보관이 용이하도록 하기 위하여 일반적인 자동 포장기를 이용하여 소정의 단위로서 인체에 무해한 폴리에틸렌 포장지에 소정 단위로 포장하는 것이다.The bakery obtained in this way is packaged in predetermined units in polyethylene wrapping paper which is harmless to human body as a predetermined unit using a general automatic packaging machine in order to facilitate distribution and storage.

상기 포장된 제리과자는 그 특유의 말랑말랑하고 폭신폭신하게 되며 입안에서의 부드러움과 혀끝에서 느껴지는 달콤함이 함께 어우러질 수 있도록 한 새로운맛을 창출해 낼 수 있다.The packed bakery is soft and fluffy and can create a new taste that blends the softness of the mouth with the sweetness of the tongue.

이상 설명에서 알 수 있는 바와 같이 본 발명에 따른 제리과자의 제조방법에 의하면, 제리과자를 먹기 편하도록 말랑말랑하고 폭신폭신하게 하며, 입안에서의 부드러움과 혀끝에서 느껴지는 달콤함이 함께 어우러질 수 있도록 하여 특유의 새로운 맛을 얻을 수 있다.As can be seen from the above description, according to the method of manufacturing a bakery according to the present invention, the bakery is soft and fluffy so that it is easy to eat, and the softness in the mouth and sweetness felt at the tip of the tongue can be combined together. You can get a unique new taste.

Claims (2)

제리과자에 있어서,In the bakery, 물엿 55~65 중량%, 설탕 7.5 중량%, 전분 7.5 중량%, 물 20 중량%의 원료를 혼합하여 120~130℃로 끊여 적당한 점도를 유지시킨 후, 틀에 넣어서 10시간 정도 냉각시킨 다음 소정 크기로 절단한 제리의 표면에 액체 초코렛을 분사기를 이용하여 묻힌 후 냉각하는 것을 특징으로 하는 제리과자의 제조방법.55 ~ 65 wt% of starch syrup, 7.5 wt% of sugar, 7.5 wt% of starch, 20 wt% of water are mixed and cut to 120 ~ 130 ° C. to maintain a suitable viscosity. Method for producing a bakery cake characterized in that the liquid chocolate is buried in the surface of the jerry cut with a sprayer and cooled. 제 1항에 있어서, 상기 액체 초코렛은 고체 초코렛을 믹서통에 넣어 50~60℃를 유지하여서 만든 것을 특징으로 하는 제리과자의 제조방법.The method of claim 1, wherein the liquid chocolate is a method of producing a bakery, characterized in that the solid chocolate is put in a mixer to maintain 50 ~ 60 ℃.
KR1020000079780A 2000-12-21 2000-12-21 Manufacture method of jelly confectionery KR20020050592A (en)

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US8962051B2 (en) 2009-07-09 2015-02-24 Kraft Foods R & D, Inc. Process for producing a confectionery product

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4563363A (en) * 1982-08-31 1986-01-07 Crown Confectionery Co. Method for manufacturing a jelly confectionery coated with chocolate
KR860000852U (en) * 1984-06-11 1986-02-15 신한공기 주식회사 Wet blade type water meter
KR940008618A (en) * 1992-10-12 1994-05-16 하기주 Roller skate with shoe part and wheel support integrated and method for manufacturing same
JP2000287609A (en) * 1999-04-05 2000-10-17 Morinaga & Co Ltd Production of jelly and food containing the same

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4563363A (en) * 1982-08-31 1986-01-07 Crown Confectionery Co. Method for manufacturing a jelly confectionery coated with chocolate
KR860000852U (en) * 1984-06-11 1986-02-15 신한공기 주식회사 Wet blade type water meter
KR940008618A (en) * 1992-10-12 1994-05-16 하기주 Roller skate with shoe part and wheel support integrated and method for manufacturing same
JP2000287609A (en) * 1999-04-05 2000-10-17 Morinaga & Co Ltd Production of jelly and food containing the same

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US8962051B2 (en) 2009-07-09 2015-02-24 Kraft Foods R & D, Inc. Process for producing a confectionery product
US10051877B2 (en) 2009-07-09 2018-08-21 Kraft Foods R&D, Inc. Process for producing a confectionery product
US10285415B2 (en) 2009-07-09 2019-05-14 Kraft Foods R & D, Inc. Process for producing a confectionery product

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