KR20170059254A

KR20170059254A - Chocolate coated device of dry confectionery

Info

Publication number: KR20170059254A
Application number: KR1020150163380A
Authority: KR
Inventors: 박한용
Original assignee: 박한용
Priority date: 2015-11-20
Filing date: 2015-11-20
Publication date: 2017-05-30
Also published as: KR101785162B1

Abstract

There is provided a chocolate impregnation device for dry confectionery which is impregnated with chocolate to enhance the texture and taste of the baked or puffed dry confectionery. The chocolate impregnation device of the dry confectionary comprises an upper module connected to a shaft of the centrifugal motor by a belt and vertically installed and a cylinder for opening and closing, and a lower module fixed to the upper module, A main frame; A chamber opened and closed by lifting and lowering a lid coupled to a lower portion of the upper module and capable of pressing and depressurizing the inner space when the lid is closed; A basket coupled to the inner space of the chamber from the central axis passing through the center of the lid; and a lid which is fitted in the distal shaft and opens and closes the upper part of the basket by the piston of the opening and closing cylinder passing through the lid, A rotatable basket; An impregnating raw material tank containing a molten chocolate raw material, injecting molten chocolate into the chamber, and recovering and storing the chocolate in the chamber; A pressure regulator for depressurizing or pressurizing the pressure in the chamber; The control unit controls the elevating cylinder reader, the rotary motor, the opening and closing cylinder, the centrifugal motor, and the pressure regulating unit in the programmed order in advance in response to the command from the operation panel, so that the molten chocolate is impregnated into the dry cake put into the centrifugal basket of the chamber And a controller for controlling the motor.

Description

{Chocolate coated device of dry confectionery}

The present invention relates to a device for impregnating baked dry confectionery with a liquid flavoring agent, and more particularly to a device for impregnating a chocolate cake with impregnated chocolate to enhance texture and taste of baked or puffed dry confectionery .

Trends in the dry cake market are changing to crispy chocolate chips and a mix of flavors such as chocolate. The chocolate cake refers to a chocolate processed product having a chocolate standard of less than 60%, for example, chocolate combined with baked confectionery such as biscuits or snacks, or swollen confectionery such as puffs .

It is possible to realize the lightness of the texture and the taste of the food by making the shape of the chocolate cake instead of the chocolate alone, and it is widely accepted by consumers. Even so, consumers are not just looking for 'lightness', but also for 'flavor of chocolate'. Among these tendencies, "impregnated chocolate confectionery" is gaining popularity.

Impregnated chocolate sweets are chocolate-impregnated cookies such as baked goods. In addition to biscuits and cookies, puffs and cereals made using a special machine such as extruder are common, and are characterized by "fusion of original texture and chocolate flavor" . However, the "flavor of chocolate", which is the original advantage of chocolate, is being demonstrated, but with respect to melting in the mouth smoothly, the chewing taste of the substrate when chewing the impregnated chocolate sweets, or a large number of sweets fragments There is a problem that is damaged.

Prior art related to impregnated chocolate confectionery has been proposed, for example, the impregnated food described in Patent Document 1 and its production method, the production method of chocolate-containing food described in Patent Document 2, and the like. In the technology of the conventionally proposed or commercialized impregnated chocolate confectionary, the coexistence of three kinds of coexistence such as the texture of the original chocolate, the original flavor of chocolate (chocolate feeling), and the feeling of melt in the mouth smoothly There was no room for improvement, and there was room for improvement.

Further, in the above-mentioned prior art, when impregnating the chocolate into the dry cake, the inside of the chamber having the voids of the porous structure and having a moisture content of less than 40% is put into a reduced pressure state and the melted chocolate is put into the chamber, The chocolate is impregnated into the inside of the dry cake to cool and solidify the chocolate so that the chocolate is in contact with the chocolate in the molten state so that the chocolate is impregnated into the dry cake. There was no.

Japanese Patent No. 4673257 (registered on January 28, 2011) Japanese Patent No. 3766661 (registered on Mar. 2, 2006)

Disclosure of Invention Technical Problem [8] Accordingly, the present invention has been made keeping in mind the above problems occurring in the prior art, and an object of the present invention is to provide a chocolate impregnating device for dry confectionery having a structure capable of impregnating a large amount of chocolate deeply into a dry cake having a porous structure, .

It is another object of the present invention to provide a method for manufacturing chocolate by automatically injecting dry chocolate and melted chocolate into a chamber sequentially to impregnate chocolate, centrifuge the dried chocolate after the melted chocolate is automatically discharged, separate the excess chocolate attached to the surface, The present invention provides a chocolate impregnating device for a dry confectionery having a structure capable of automatically discharging a chocolate cake.

According to an aspect of the present invention, there is provided a centrifugal motor comprising an upper module connected to a shaft of a centrifugal motor by a belt and installed vertically, a centrifugal shift, an opening and closing cylinder and a rotary motor, A lower gear fixed to an upper portion of the elevator and an upper portion fixedly coupled to a rotating bearing of the upper module; A main frame having a drive gear coupled to an end of a shaft of the motor and having a driving gear meshed with the fixed gear, and a driving unit for lifting and rotating the upper module by operation of the elevating cylinder and the rotary motor; A chamber opened and closed by lifting and lowering a lid coupled to a lower portion of the upper module and capable of pressing and depressurizing the inner space when the lid is closed; A basket coupled to the inner space of the chamber from the central axis passing through the center of the lid; and a lid which is fitted in the distal shaft and opens and closes the upper part of the basket by the piston of the opening and closing cylinder passing through the lid, A rotatable basket; An impregnating raw material tank containing a molten chocolate raw material, injecting molten chocolate into the chamber, and recovering and storing the chocolate in the chamber; A pressure regulator for depressurizing or pressurizing the pressure in the chamber; The control unit controls the elevating cylinder reader, the rotary motor, the opening and closing cylinder, the centrifugal motor, and the pressure regulating unit in a programmed order in advance in response to a command from the operation panel to put the dry cake into the centrifugal basket of the chamber, And controlling the impregnated raw material tanks so that the molten chocolate is impregnated into the dry cake by injecting the chocolate and then pressurizing, releasing the pressure, recovering the chocolate, and centrifuging the chocolate.

As described above, in the chocolate impregnating device of the dry cake according to the present invention, the dry cake is put into the chamber and the melted chocolate is injected to automatically adjust the pressure in the chamber to the reduced pressure, the atmospheric pressure, and the pressurized state, And automatically collecting the excess melted chocolate on the surface of the dry cake by centrifugal separation so that the melted chocolate is deeply impregnated in the dry cake. Chocolate confectionery impregnated with molten chocolate by the above device is filled with a pleasant lightweight texture and a full of chocolate at the same time as it is originally made of cookies, and it is possible to enjoy the feeling of melting well in the original smooth smooth mouth of the chocolate as well as the flavor, It can be made with impregnated chocolate candy which is not conventionally known. In addition, the chocolate candy produced by the chocolate impregnation device according to the present invention impregnates the chocolate into the fine cavity formed by the evaporation of moisture, so that the melt feeling in the mouth is maintained, but the volume is increased and the pleasant feeling is added, .

BRIEF DESCRIPTION OF THE DRAWINGS Fig. 1 is a schematic view for explaining a chocolate impregnation device of a dry cookie according to the present invention; Fig.
2 is a sectional view of the chocolate impregnation device of the dry cake shown in Fig. 1;
FIG. 3 is a view showing a state in which the cover of the chamber is opened by the rise of the upper module of the chocolate impregnation device of the dry cake shown in FIG. 2;
4 is a view showing a state in which the lid of the centrifugal basket is opened by the operation of the opening and closing cylinder of the chocolate impregnation device of the dry cake shown in Fig.
5 is a control flow chart of a chocolate impregnation device of a dry cookie according to the present invention.

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS Hereinafter, a configuration and operation of a chocolate impregnation device 1 of a dry cookie according to the present invention will be described in detail with reference to the accompanying drawings. It is to be understood that the appended drawings illustrate embodiments of the invention and are not to be considered as limiting the scope of the invention.

1 to 5, the chocolate impregnating device 1 of the present invention according to the present invention comprises a chamber 10, a main frame 20, a raw material impregnation tank 60, a pressure regulating part 70 ), A sensor unit 80, and a controller 90.

The chamber 10 comprises a tank 11 with an open top and a lid 12 which opens and closes the top opening of the tank 11. The lid 12 coupled to the upper portion of the tank 11 of the chamber 10 is lifted up or lowered by the lifting device coupled to the upper portion of the tank 11 to close the upper opening of the tank 11, Seal or open.

The main frame 20 includes a lower module 20 provided with an elevating guide 21 and an elevating cylinder 22 fixed to a lower portion of the elevating guide 21, An elevator 30 coupled to the upper portion of the cylinder 22 so as to be pivotally connected to the upper portion of the elevator 30 and being coupled to the lid 11 of the chamber 10 in accordance with the elevation of the elevator 30; (Open) and closed (closed) the upper module 40.

The lower module 20 is provided with an elevation guide 21 for elevating and lowering the elevating body and an elevating cylinder 22 is fixed to the bottom of the lower module 20 at a lower portion of the elevating guide 21 .

The elevating guide 21 is coupled with an elevator 30 formed of a body coupled to the piston of the elevating cylinder 22 to guide the elevating guide 21 along three sides of the elevating guide 21, Or downward. And a driving unit 50 coupled with a fixed gear 51 fixed to the fixed shaft 53 is coupled to the upper portion of the elevator 30. [

The fixed shaft 53 of the driving unit 50 supports the upper module 40 coupled to the upper portion of the upper shaft 40 through a thrust bearing 55 and is connected to a fixed shaft 53 Is axially engaged with the inner ring of the bearing 48 fixed to the upper module 40 by the outer ring. Therefore, it can be understood that the upper module 40 is rotatably coupled with respect to the fixed shaft 53 installed at the upper portion of the elevator 30. [

The upper module 40 is formed in the form of a rectangular parallelepiped having a space therein and a hollow lift pipe 49 hanging on a lower side of the upper module 40 is coupled to the upper portion of the lid 12 of the chamber 10. A centrifugal shaft (44) is inserted and coupled to the inside of the lift foot (49). The upper part of the distal shaft 44 protrudes through the inside of the upper module 40. The protruding part is engaged with the upper module 40 so as not to be separated from the upper module 40 by a bearing,

A centrifugal motor 41, an opening / closing cylinder 45, and a rotary motor 47 are installed on the upper module 40. The rotary shaft 42 of the centrifugal motor 41 is connected to the centrifugal shaft 44 through a power feeder 43 composed of a belt or a chain sprocket and the end of the piston rod 46 of the opening / Is connected to a connecting rod (64) coupled to a slider (63) located in the chamber (11) through the lid (12). The rotary shaft of the rotary motor 47 penetrates through the upper module 40 and protrudes downward. The rotating shaft of the rotary motor 47 is fixedly coupled to the driving gear 52 engaged with the fixed gear 51.

When the elevator 30 is elevated and lowered along the elevation guide 21 of the lower module 25 by the operation of the elevation cylinder 22 installed on the lower module 25 as described above, . That is, when the piston of the lifting cylinder 22 is moved in and out, the lifting unit 30 and the upper module 40 coupled to the upper portion thereof are lifted or lowered. When the rotation motor 47 is rotated, the driving gear 52 coupled to the end of the rotation shaft of the rotation motor 47 is rotated by the rotation of the fixed gear 51 of the fixed shaft 53 fixed to the upper portion of the elevator 30 It can be seen that the upper module 40 coupled to the upper portion of the fixed shaft 53 by the thrust bearing 55 and the bearing 48 is rotated in the forward and backward direction by being rotated along the mating face.

The basket 61 of the centrifugal basket 60 and the lid 62 are coupled to a lower portion of the centrifugal shaft 44 coupled to the upper module 40. At this time, the body of the basket 61 is fixed to the end of the distal shaft 44, and the lid 61 is fixed to the slider 63 slidably fitted on the distal shaft 44. At this time, the slider 63 is coupled with a connecting rod 62 whose one side is coupled to the end of the piston 46 of the opening / closing cylinder 45.

When the upper module 40 is lifted by the elevation of the elevator 30, the centrifugal basin 60 having the above-described structure is lifted up with the lid 12 covered with the tank 11 of the chamber 10 as shown in Fig. 3 It goes up to the top. Thereafter, when the opening / closing cylinder 45 of the upper module 40 is driven so that the piston 46 enters the inside of the opening / closing cylinder 45, the slider 63 fitted to the distal shaft 44 is lifted upwards, The lid 61 of the cover 60 is opened as shown in Fig.

The centrifugal basket 60 that goes into and out of the tank 11 of the chamber 10 is rotated by the rotation of the centrifugal motor 41 provided on the upper module 40. [ That is, when the centrifugal mower 41 is rotated, the centrifugal shaft 44 connected through the power feeder 43 is rotated to rotate at a speed corresponding thereto, Can be centrifuged.

The interior of the tank 11 of the chamber 10 is connected to the impregnation material tank 70 and the pressure regulating unit 70 through the injection recovery valve 72, the pressure reducing valve 81 and the pressure valve 82 . At this time, a pump for injecting or recovering impregnation raw material, for example, molten chocolate, into the tank 11 should be installed between the impregnation raw material tank 70 and the injection recovery valve 72, Can be located inside the raw material tank (70).

The pressure reducing valve 81 and the pressure reducing valve 82 are connected to the pressure regulating unit 80 so that the pressure of the tank 11 is reduced or pressure is controlled by opening or closing the valve. The tank 11 is connected to a sensor unit 85 including a pressure sensor, a water level sensor for sensing the amount of impregnated raw material, a temperature sensor, and the like.

The injection recovery valve 72, the pressure reducing valve 81, the pressure regulating valve 82 and the pressure regulating unit 80 are connected to the output of the sensor unit 85 and the operation panel CONP provided in the main frame 20 And is controlled by a controller 90 for inputting a command. The controller 90 analyzes the command from the control panel CONP and controls the elevator cylinder 22, the rotary motor 47, the opening and closing cylinder 45, the injection recovery valve 72 The pressure regulating portion 80, the decompression bell 81, the pressure regulating valve 82, and the centrifugal motor 41, as shown in Fig. This operation control is shown in Fig.

Fig. 5 is a control flowchart of the chocolate impregnation device of the dry cookie according to the present invention, which is programmed in the memory area of the controller 90. Fig.

The operation of the chocolate-cake impregnating device 1 of Figs. 1 to 4 will be described in detail with reference to Fig.

When the container for preparing impurities to be impregnated is prepared in the workbench W and then the impregnation command is inputted into the operation panel CONP, the impregnation command is transmitted to the controller 90.

At this time, the controller 90 drives the lifting cylinder 22 fixed inside the lower module 20 to open the lid 12 of the chamber 10 (step S1). When the piston of the lifting cylinder 22 is lifted upwards, the upper module 40 coupled to the upper portion of the lifting cylinder 22 is lifted, so that the cover of the chamber 10 coupled to the lifting pipe 49 suspended on one side of the upper module 40 The opening 12 of the chamber 11 of the chamber 10 is opened as shown in Fig. 1 to Fig. At this time, when the lid 12 is lifted up, the centrifugal basket 60 coupled to the centrifugal shaft 44 also rises upward.

When the controller 90 drives the opening and closing cylinder 45, the slider 63 coupled to the lid 62 of the centrifugal basket 60 shown in Fig. 2 ascends along the centrifugal shaft 44, The lid 62 of the basket 60 is separated from the basket 61 (step S2).

When the controller 90 drives the rotary motor 47 in the forward rotation, the driving gear 52 coupled to the end of the shaft rotates in the circumferential direction along the gear of the fixed gear 51 fixed to the upper portion of the elevator 30 The centrifugal basket 60 of the upper module 40 is moved in the direction of the work table W (step S3). Then, the user puts the dry bag into the basket 61 in the container of the work table W. [

The operation of moving the upper module 40 after putting the cake to be impregnated with chocolate in the basket 60 can be performed manually or automatically. For example, a sensor may be installed in the basket 61 to automatically drive the rotary motor 47 in the reverse direction when a sticky material having a predetermined height or higher is detected, or the dry cake is put into the basket 61, (CONP) to control the movement of the upper module. Preferably, the former is preferable.

The controller 90 rotates the rotary motor 47 in the reverse direction so that the lid 12 installed on the upper module 40 is moved to the upper part of the tank 11 of the chamber 10 (Step 4). Thereafter, the controller 90 drives the opening / closing cylinder 45 so that the lid 62 of the centrifugal basket 60 is brought into close contact with the upper portion of the basket 61 as shown in Fig.

Thereafter, the controller 90 drives the lifting cylinder 22 to descend to lower the upper cylinder 40 so that the lid 12 of the chamber 10 is brought into close contact with the opening of the tank 11, And the inside thereof is sealed (S6).

When the tank 11 of the chamber 10 is in a sealed state, the controller 90 opens the injection recovery valve 72 and supplies the melted chocolate stored in the impregnation raw material tank 70 to the chamber 70, And controls the pump in the tank 70. The controller 70 controls the pressure reducing valve 81 and the pressure regulating unit 80 to control the temperature of the chamber 10 In the tank 11 for a certain period of time. When the pressure in the tank 11 is reduced, the molten chocolate filled in the tank 11 penetrates deeply into the inner pores of the dry cake. The controller 90 then opens the atmospheric pressure valve 14 coupled to the lid 12 to return the pressure in the tank 11 to atmospheric pressure (step S7). By this process, the added amount of chocolate is infiltrated into the dry cake in addition to the chocolate that is put in the dry cake by the pressure difference when returning from the reduced pressure state to the normal pressure.

Next, the controller 90 controls the pressure regulating unit 80 and the pressurizing valve 82 to send the gas into the tank 11 to pressurize the tank 11 for a certain period of time, And the pressure in the tank 11 is adjusted to normal pressure (step S8). By this process, the molten chocolate filled in the tank 11 in the pressurized state is infiltrated into the dry cake put in the centrifugal basket 60, and the surplus of the uncured chocolate by the opening of the pressure is discharged to the tank 11 Is recovered.

The controller 90 which regulates the pressure of the tank 11 at the normal pressure in step S8 controls the pump of the injection recovery valve 72 and the impregnation material tank 70 to recover the molten chocolate injected into the tank 11 Step S9).

The controller 90 that has recovered the molten chocolate filled in the tank 11 into the impregnation solution tank 70 drives the centrifugal motor 41 provided in the upper module 40 to rotate the centrifugal basket 60 The excess of the chocolate attached to the dry cake is centrifuged (step S10). That is, when the centrifugal motor 41 is rotated, the centrifugal shaft 60 connected to the centrifugal motor 41 is rotated through the power feeder 43, so that the centrifugal basket 60 is rotated and the excess chocolate attached to the surface of the bag is centrifuged And is withdrawn into the tank (11). At this time, in step S10, recovery of the excess chocolates by centrifugal separation may be performed by controlling the pressure regulating unit 80 and the pressure reducing valve 81 to centrifuge the pressure in the tank 11 under reduced pressure. When centrifugation is carried out under reduced pressure, the chocolate which has not been separated by atmospheric pressure centrifugation can be removed.

The controller 90 that has performed the centrifugal separation opens the atmospheric pressure valve 14 provided in the lid 12 to adjust the pressure in the tank 11 to an atmospheric pressure and then controls the injection recovery valve 72 and the impregnation material tank 70, The molten chocolate injected into the tank 11 is recovered (step S11), and the chocolate impregnation process is terminated.

Thereafter, the upper module 40 is raised to open the lid 12 of the chamber 10, and then the rotary motor 47 is driven to stop the centrifugal basket 60 on the work table w. Chocolate impregnated sugar cake (chocolate candy) in a centrifugal basket (60) fixed on a worktable (W) is poured into a workbench and packed in a product.

The chocolate cake made by the process described above is said to be a cake with a combination of three things: the light texture of the dry cake (crunchy texture), the original flavor of chocolate (chocolate feeling), and the feeling of melting smoothly in the mouth .

Although the above embodiment has been described with the elevator 30 as an example, the structure of the elevator 30 can be eliminated by connecting the piston of the elevating cylinder 22 and the fixed shaft 53. [ In the embodiment, the upper module 40 is rotated with the rotation motor 47, but it is apparent that the chocolate module can be impregnated without rotating the upper module 40.

1: Chocolate impregnation device 10: Chamber 11: Tank 12: Cover 14: Atmospheric pressure valve 20: Lower module 21: Elevation guide 22: Lift cylinder 30: Elevator 40: Upper module 41: The present invention relates to a driving motor and a driving motor for driving the driving motor so that the driving motor is capable of rotating the driving shaft. The present invention relates to a thrust bearing and a thrust bearing in which a centrifugal basin is provided with a centrifugal basket, 82: pressure regulating valve, 85: sensor portion, 90: controller

Claims

An apparatus for impregnating chocolate of a dry cake, comprising: an upper module connected to a shaft of a centrifugal motor by a belt and provided with a vertically installed centrifugal shaft and an opening / closing cylinder;
A main frame having a lower portion fixed and an upper portion fixed to the upper module to raise and lower the upper module;
A chamber opened and closed by lifting and lowering a lid coupled to a lower portion of the upper module and capable of pressing and depressurizing the inner space when the lid is closed;
A basket coupled to the inner space of the chamber from the central axis passing through the center of the lid; and a lid which is fitted in the distal shaft and opens and closes the upper part of the basket by the piston of the opening and closing cylinder passing through the lid, A rotatable basket;
An impregnating raw material tank containing a molten chocolate raw material, injecting molten chocolate into the chamber, and recovering and storing the chocolate in the chamber;
A pressure regulator for depressurizing or pressurizing the pressure in the chamber;
The control unit controls the elevating cylinder reader, the rotary motor, the opening and closing cylinder, the centrifugal motor, and the pressure regulating unit in a programmed order in advance in response to a command from the operation panel to put the dry cake into the centrifugal basket of the chamber, And controlling the controller so that the molten chocolate is impregnated into the dry cake by injecting the chocolate of the impregnation raw material tank and pressurizing, opening the pressure, recovering the chocolate, and centrifuging the impregnated chocolate into the dry cake.

The elevator according to claim 1, wherein the lower module of the main frame includes an elevation guide formed at a lower side of the upper module, an elevation guide fixed to the main frame at a lower portion of the elevation guide, A lower portion fixed to the upper portion of the elevator and an upper portion formed of a fixed gear axially coupled to a rotary bearing installed in the upper module through a thrust bearing coupled to the lower surface of the upper module; The upper module is provided with a rotary motor on the upper part. A driving gear coupled to the end of the shaft of the rotary motor and engaged with the fixed gear is engaged to move the upper module up and down by the operation of the elevating cylinder and the rotary motor. Wherein the chocolate impregnation device of the dry confectionery is characterized in that