KR20040076320A - Manufacturing method of chestnut cake and apparatus therefor - Google Patents

Abstract

PURPOSE: A method of producing chestnut cookies by heating whole chestnut meats and then slightly coating the chestnut meats with chocolate is provided. The chestnut cookies are excellent in nutrients and maintains the substantial shape of meat kernels intact unless any external force is applied thereto. CONSTITUTION: Based on 10kg of wheat flour, a mixture of 1.5 to 2,5kg of water, 3 to 5kg of egg, 0.4 to 0.6kg of margarine, 1 to 2kg of sugar and 100 to 200g of baking powder is agitated to give dough. The dough is inserted into a mold having a chestnut-shaped groove and then a chestnut jam is infused into the mold. The dough with the chestnut jam is heated for 1 to 5min at 100 to 150deg.C in a heating part(200) to give chestnut cookies. The chestnut cookies are then coated with liquid chocolate to form a chocolate coating layer thereon. An apparatus for producing chestnut cookies consists of a heating plate(100), the heating part, a motor part(300) and a control part(300).

Description

Manufacturing method and apparatus for chestnut sweets {Manufacturing method of chestnut cake and apparatus therefor}

The present invention relates to a method for manufacturing chestnut sweets and apparatus thereof, and more specifically, by using the peeled whole chestnut as a sediment as it is, it is possible to feel the unique taste of the chestnut, promote digestive metabolism and boost appetite as well as children's snacks. The present invention relates to a method for manufacturing chestnut sweets and a device capable of ingesting even nutrients.

Typically, Hodo confectionery and crucian carp are used to refer to the shape of the mold rather than to refer to the name of the sediment used as the main ingredient. . The sediment administered to the chestnut confectionery mold is not significantly different from that of a walnut confectionery, crucian carp, and the like, and red sesame, chocolate, cream, cheese, etc. may be used as a main ingredient, and a small amount of chestnut powder may be added.

Chestnut confectionery prepared using the raw material has only a difference in shape compared to Hodo confectionery, etc., but there is almost no difference in taste or nutrition. In addition, the shape is also easily deformed due to moisture deterioration with time. There is a problem that can not be maintained for a long time.

On the other hand, chestnuts are characterized by almost no loss of nutrients even when boiled or baked. They consist of 34.5g of carbon hydrate, 3.5g of protein, vitamins A, B, C, and fats and calcium per 100g of raw chestnut, especially vitamins at night. It contains a lot of C, which is effective in skin care, fatigue, and cold prevention. Vitamin C is found to help oxidize alcohol when used as a night snack. In addition, the sugar contained in the night is a high-quality digestible sugar that is said to have an enzyme that enhances gastrointestinal function. Recently, it is used for preventing adult diseases, preventing cough, protecting kidneys, recovering from illness, feeding baby food, digestive function, and processed food ingredients. The trend is highly recommended. In addition, at night, vitamin B ₁ contains four times more than rice, which makes it a lot of saliva (spit) and promotes digestive metabolism, which can be said to be a natural nutritional food that stimulates appetite.

The present invention is to solve the above problems, the object of the present invention is to use chestnuts excellent in nutrition as the sediment of chestnut confectionery, and after baking the outer wall of the thin coating with chocolate to form a chocolate outer film excellent in terms of nutrition It is intended to provide a method and apparatus for manufacturing sweets that can maintain their original form and stimulate children's taste as long as there is no large external force.

1 is a schematic diagram of a chestnut cake manufacturing apparatus of the present invention.

* Explanation of symbols for the main parts of the drawings *

100: manufacturing plate 110: lower plate

112: skewer insertion groove 120: top plate

122: home 124: hall

130: release handle 140: hinge

150: rotating shaft 200: heater

300: motor portion 310: gear

320: geared motor 330: chain

400: control unit 410: temperature display unit

420: timer 430: input unit

500: body frame 510: handle hole

600: support frame

Chestnut sweets manufacturing method according to the present invention to achieve the above object, with respect to 10kg of flour, water 1.5 to 2.5kg, eggs 3 to 5kg, margarine 0.4 to 0.6kg, sugar 1 to 2kg and baking powder 100 to Dough mixing step of mixing and stirring 200g; Sediment preparation step of washing the peeled chestnut and then drying; After injecting the dough formed by the dough mixing step into the production plate formed with the chestnut-shaped groove, injecting the chestnut formed by the sediment preparation step into the manufacturing plate, and preparing the dough for coating the chestnut A baking step of heating the manufacturing plate for 1 to 5 minutes at a temperature of 100 to 150 ° C. after adding to the plate; And a chocolate envelope forming step of coating the skin with chocolate by putting the chestnut cake prepared through the baking step into a liquid chocolate.

In addition, the chestnut pastry manufacturing apparatus according to the present invention in order to achieve the above object in the chestnut pastry manufacturing apparatus for performing the baking step of the pastry manufacturing method, a plurality of grooves into which the pastry material is inserted, the rotating shaft A lower plate 110 having a skewer insertion groove 112 formed so as to be inserted into a straight shape parallel to the skewer insertion groove 112, and a plurality of grooves 122 corresponding to the grooves of the lower plate 120. And a separating knob 130 formed at one end of the upper plate to open and close the upper plate, a hinge 140 rotatably connecting the upper plate and the lower plate to the opposite side of the separating handle, and A manufacturing plate 100 having a rotating shaft 150 formed at the center of the upper or lower plate; A heater unit 200 for heating the manufacturing plate; Gear 310 is installed on one side of the rotary shaft, the geared motor 320 for forward and reverse rotation, and the chain 330 connecting the gear and the geared motor, the manufacturing plate is the center of the rotation shaft A motor unit 300 for forward rotation and reverse rotation; The control unit 400 includes a temperature sensor for sensing a temperature of the manufacturing plate, a heater driving unit for driving the heater unit, a motor driving unit for driving the motor unit, and an input unit 430 for inputting heating temperature and heating time. Characterized in that it comprises a.

Hereinafter, after explaining the manufacturing method of the chestnut sweets of the present invention, the manufacturing apparatus will be described in detail.

Chestnut sweets manufacturing method of the present invention is configured to include a dough mixing step, sediment preparation step, baking step and chocolate outer film forming step.

First, as a dough raw material in the dough mixing step, with respect to 10kg of flour, water 1.5 to 2.5kg, eggs 3 to 5kg, margarine 0.4 to 0.6kg, sugar 1 to 2kg and baking powder 100 to 200g. Among these raw materials, raw materials other than margarine are added to a normal automatic dough, mixed and agitated evenly, and margarine is heated and dissolved, and then put into an automatic dough to be stirred again to complete dough mixing.

Then, in the sediment preparation step, peel the chestnut first, wash it several times with water, and then leave or heat at room temperature until it is completely dried.

Then, using the dough and sediment as the material, the baking step of producing a chestnut-shaped confectionery in the manufacturing plate of the chestnut cake manufacturing apparatus of FIG. After the dough is first enclosed in each of the grooves formed in a plurality of longitudinally and horizontally on the lower plate 110, the chestnut is put in the upper portion of the dough, and then the dough is further wrapped to cover the sediment. The upper plate 120 is covered on the lower plate 110. In this case, the upper plate 120 is formed to correspond to the lower plate 110, the upper plate 120 is formed with a plurality of grooves 122 corresponding to each groove of the lower plate 110 When the top plate and the bottom plate are integrated as described above, the grooves formed in the top plate and the bottom plate are engaged to form a chestnut shape. On the other hand, a plurality of skewer insertion grooves 112 are arranged side by side in a flat shape on the lower plate, when the skewer-shaped chestnut cakes in which several chestnuts are inserted in a row when baking is performed after inserting the skewers into the grooves. You can do it. In this process, the baking temperature is preferably set to 100 to 150 ℃, the baking time is set to 1 to 5 minutes. If the baking temperature is less than 100 ℃ excessive baking time, if it exceeds 150 ℃ there is a fear that the outer shell burns. In addition, when the baking time is less than 1 minute, the chestnut used as a sediment may be partially cooked less. If the baking time is more than 5 minutes, the produced chestnut sweets may be hardened due to excessive release of moisture.

When baking of the confectionery material is completed through the above process, the upper plate 120 is opened to take out the baked confectionery. In the method of taking out the baked chestnuts, when the upper plate 120 of the manufacturing plate is flipped using the separating handle 130 formed at one end of the manufacturing plate, the upper plate and the lower plate are the handles. Is connected by the hinge 140 on the opposite side of the 130, the top plate 120 is rotated so that the user can take out the sweets.

Chestnuts prepared through the baking step are subjected to a chocolate outer film forming step of coating the outer skin with chocolate by introducing into the liquid chocolate. According to your preference, you can adjust the taste by increasing or decreasing the concentration of liquid chocolate. The outer film-formed night confectionery is dried in a short time even if left at room temperature without undergoing a specific drying process so that it can be sold immediately.

Hereinafter, with reference to the drawings looks at in detail with respect to the chestnut pastry manufacturing apparatus used in the above method.

Figure 1 is a schematic view of the pastry manufacturing apparatus of the present invention, in particular the pastry manufacturing apparatus used in the baking step in the method of manufacturing the pastry.

As shown, the pastry manufacturing apparatus according to the present invention includes a manufacturing plate 100, the heater unit 200, the motor unit 300 and the control unit 400, in more detail baking the night snack A manufacturing plate 100, a main body frame 500 on which the manufacturing plate is installed, a plurality of support frames 600 supporting the main body frame, a heater unit 200 for heating the manufacturing plate, and It comprises a motor unit 300 for rotating the manufacturing plate, and a control unit 400 for controlling the heater unit and the motor unit.

The manufacturing plate 100 is composed of a top plate 120 and a bottom plate 110, each of the top plate and the bottom plate is formed with a plurality of grooves 122 of the recessed shape so that the material dough is introduced, The plurality of grooves respectively formed on the top plate and the bottom plate have a symmetrical shape to each other, and thus form a chestnut shape as a whole when the top plate and the bottom plate are integrally engaged. In particular, in addition to the groove into which the material dough is introduced into the lower plate 110, the skewer insertion groove 112, which can insert a skewer and scoop a plurality of chestnuts in a row, passes through the groove and the groove in parallel with the rotation axis. It is formed in a shape. Therefore, depending on whether the skewer is inserted into the skewer insertion groove 112, skewer-shaped chestnut cake may be manufactured or a general single-shaped chestnut cake may be manufactured. In addition, the upper plate 120 and the lower plate 110 may be separated, for this purpose, a handle 130 for separation is formed at one end of the upper plate, the opposite end of the handle and the upper plate The lower plate is rotatably connected by the hinge 140.

And, in the center of the upper plate or the lower plate is provided with a rotating shaft 150 for fixing the manufacturing plate to the main frame, the manufacturing plate is rotated about the rotation axis as a central axis during the baking process. In addition, a gear 310 is installed at one end of the rotating shaft to rotate the manufacturing plate, and the gear is connected to the geared motor 320 by a chain 330. Meanwhile, holes 124 are formed at equal intervals between a plurality of grooves in each of the upper and lower plates 120 and 110 so that moisture generated in the baking process accompanied by the heating process can be easily discharged. It is preferable to construct.

The motor unit 300 is composed of a gear 310 formed on the rotating shaft, a geared motor 320 for generating a rotational power, and a chain 330 for connecting the gear and the geared motor, the manufacturing plate is The rotating plate is rotated about the central axis. On the other hand, the geared motor 320 is a motor that can repeat the forward and reverse rotation, the control unit 400 is to control the rotation direction of the geared motor. As shown, the body frame 500 is formed in a pair of handle holes 510 for fixing the handle of the manufacturing plate, when the manufacturing plate is rotated by the operation of the motor, fixed to one side of the handle hole As the handle is moved to the opposite handle hole and fixed, the manufacturing plate rotates only by 180 °. When the geared motor is driven in the reverse rotation by the control unit in the above state, the manufacturing plate is again rotated by 180 °.

In addition, the heater unit 200 is a means for heating the chestnut baked in the manufacturing plate to a temperature set by the controller 400, the operation is preferably controlled by the controller.

In addition, the control unit 400 is a means for controlling the temperature and time in the baking step, a temperature sensor (not shown) for measuring the temperature of the manufacturing plate, and of the manufacturing plate detected by the temperature sensor A temperature display unit 410 for displaying the temperature, a timer 420 for measuring the elapsed time of the baking process, an input unit 430 for the user to set the baking temperature and baking time, a heater driver for driving the heater unit (Not shown), and a motor driving part (not shown) for driving the motor part.

Looking at the operating state of the night sweets manufacturing apparatus according to the present invention having the configuration as described above are as follows.

After injecting the dough through the dough mixing step and the chestnut through the sediment preparation step into the groove of the lower plate, by rotating the upper plate by using the separating knob 130 to engage the upper plate and the lower plate integrally. do. In this state, the user sets an appropriate baking temperature and baking time through the input unit of the controller.

When the input of the baking temperature and time is completed as described above and the manufacturing apparatus according to the present invention is driven, the controller controls a heater driving part (not shown) to drive the heater part to heat the material being baked on the manufacturing plate. The heating by this heater unit is controlled by the control unit so that the temperature of the baking material measured by the temperature sensor maintains the set temperature. The control unit controls the motor driving unit (not shown) to drive the motor unit. When the geared motor of the motor unit is driven, the rotational force generated by the geared motor is transmitted to the rotating shaft through a chain, and the manufacturing plate rotates by 180 ° about the rotating shaft. When the motor driving unit rotates the geared motor again, the manufacturing plate rotates by 180 ° about the rotation axis. And, in order to evenly heat the upper and lower surfaces of the manufacturing plate as a whole, the control unit is preferably configured to properly control the motor drive unit so that the geared motor repeatedly drives the forward rotation and the reverse rotation at a predetermined time interval.

During the baking process, if a predetermined time elapses, the controller controls the heater driving unit and the motor driving unit to stop the operation of the heater unit and the motor unit, or after the user arbitrarily stops the operation of the manufacturing apparatus. Rotating the top plate by using the handle of the manufacturing plate to take out the baked sweets from the manufacturing plate.

As described above, the chestnut pastry, which has been baked by the chestnut pastry manufacturing apparatus, is subjected to a chocolate outer film forming step to complete the chestnut pastry.

Hereinafter, the method for preparing chestnut sweets of the present invention will be described in more detail with reference to Examples, but the present invention is not limited to these examples.

Example 1

10 kg of flour, 3 kg of eggs, 3 kg of sugar, 1 kg of sugar, and 100 g of baking powder were added to a conventional automatic dough, and mixed evenly. 0.4 kg of margarine was heated and dissolved, and then re-stirred by putting in an automatic dough. Then, peeled chestnuts were washed 4 times and left to dry at room temperature. When the chestnut is completely dried, the dough is placed in a plurality of grooves provided in the lower plate 110, the chestnut is put in the upper portion, the dough is wrapped one more time to cover the sediment, and then the top plate. In the state of covering 120, the baking temperature is set to 120 ° C. and the baking time is set to 3 minutes. When the baking step was completed, the chestnuts prepared by opening the top plate 120 were taken out and then put into a liquid chocolate, and then left at room temperature.

Example 2

2.5 kg of water, 10 kg of wheat flour, 5 kg of eggs, 0.6 kg of margarine, 2 kg of sugar, and 200 g of baking powder were mixed in Example 1 to prepare chestnuts under the same conditions.

Comparative Example 1

The red bean paste obtained by crushing the red bean boiled in the grinder into a grinder, which is used as a sediment such as a typical walnut confectionery or crucian bread, instead of chestnuts in Example 1, has a sugar to water weight ratio of 1: 1. Chestnut sweets were prepared under the same conditions except that the mixture was mixed as a sediment in a weight ratio of and 4: 1.

Each of the chestnuts prepared according to the methods of Examples 1, 2 and Comparative Example 1 was tasted for 20 people, and then the degree of shape deformation and taste were evaluated, and the average value of the results was as follows. Table 1 shows.

Shape deformation degree flavor Example 1 4.7 4.5 Example 2 4.8 4.7 Comparative Example 1 4.0 4.5

* Evaluation standard*

1: large deformation, bad taste

3: slight deformation, good taste

5: no deformation, taste very good

As can be seen in Table 1, the chestnut sweets of Examples 1 and 2 using chestnut paste were also superior in shape deformation degree without the taste worse compared to the chestnut cake of Comparative Example 1 using red bean paste. In addition, although not tested as a test example, it is excellent in terms of nutrition.

Although the present invention has been described in detail only with respect to the embodiments described, it will be apparent to those skilled in the art that various modifications and variations are possible within the technical spirit of the present invention, and such modifications and modifications belong to the appended claims.

As described above, the chestnut sweets prepared by the present invention use a nutritionally superior chestnut as a sediment, and after baking, coat the outer skin with chocolate to form a chocolate outer film, thereby maintaining a form that is excellent in nutrition and has no large external force. It has the advantage of stimulating children's aesthetics.

Claims (2)

A dough mixing step of mixing and stirring 1.5 to 2.5 kg of water, 3 to 5 kg of eggs, 0.4 to 0.6 kg of margarine, 1 to 2 kg of sugar, and 100 to 200 g of baking powder; Sediment preparation step of washing the peeled chestnut and then drying; After injecting the dough formed by the dough mixing step into the production plate formed with the chestnut-shaped groove, injecting the chestnut formed by the sediment preparation step into the manufacturing plate, and preparing the dough for coating the chestnut A baking step of heating the manufacturing plate for 1 to 5 minutes at a temperature of 100 to 150 ° C. after adding to the plate; And And a chocolate outer film forming step of coating the outer skin with chocolate by injecting the chestnut cake prepared through the baking step into a liquid chocolate. In the pastry manufacturing method for performing the baking step of the pastry manufacturing method of claim 1, A plurality of grooves into which the chestnut material is introduced, a lower plate having a plurality of skewer insertion grooves formed to be inserted in a straight shape parallel to the rotation axis to enable the insertion of skewers, and a plurality of grooves corresponding to the grooves of the lower plate are formed. A top plate, a separating handle formed at one end of the top plate to open and close the top plate, a hinge for rotatably connecting the top plate and the bottom plate on the opposite side of the separating handle, and the top plate or the bottom surface. A manufacturing plate having a rotating shaft formed at the center of the plate; A heater unit for heating the manufacturing plate; The gear is provided on one side of the rotary shaft, a geared motor for forward and reverse rotation, the chain connecting the gear and the geared motor, the motor for forward and reverse rotation of the manufacturing plate about the rotation axis Wealth; And a control unit including a temperature sensor for sensing a temperature of the manufacturing plate, a heater driving unit for driving the heater unit, a motor driving unit for driving the motor unit, and an input unit for inputting heating temperature and heating time. Pastry making machine.