KR20190046683A - Mix composition for molded cone snack and molded cone snack using the same - Google Patents

Abstract

The present disclosure, in an aspect, relates to a mix composition for a molded cone snack containing: roughly 65 to 75 wt% of flour; roughly 10 to 15 wt% of starch; and roughly about 5 to 10 wt% of sugar. The mix composition according to the disclosure can be mass-produced into a molded cone by filling the same in a mold and exhibits an effect of having an improved hardness and a crisp texture even though it is a molded cone when manufacturing the same into a cone snack.

Description

TECHNICAL FIELD [0001] The present invention relates to a mixed composition of a molded resin composition and a moldable cone composition using the same,

The present disclosure relates to a molded mix composition for molded and printed circuit boards, a novel molded cone cake (semi-sugar) prepared using the same, and a method for producing an ice cream cone using the cone cake. More specifically, the present invention relates to a molded mixture containing a composition containing about 5% by weight to 10% by weight of sugar, and a moldable cone having improved hardness and texture through the composition. This disclosure can provide a new experience for ice cream cone products.

There are various kinds of ice cream according to the packaging container and materials, but among them, there is an ice cream cone which can be easily ingested easily. Ice cream cones are sold as a product by injecting and packing ice cream into a cone-shaped cone.

The cone sweets used in ice cream cones are made of waffles made of cone-shaped waffles made of lattice-shaped wafers. Sugar cones, which make the most of the texture of crunchy texture with added hardness and sugar, There are various kinds of corn flakes according to the raw materials and manufacturing method of corn flakes such as molded corn which is manufactured by molding and produces light texture like wafer. Among them, most of the mass-produced products use sugar cones and molded cones. Generally, the sugar content of the sugar cane is about 25% to 30% by weight, and the sugar content of the molded cone is about 0 to 1% by weight.

The high sugar content of sugarcane is advantageous for solid texture, but it is relatively sweet and has a disadvantage that it does not harmonize with ice cream. In addition, a typical molded cone has a crispy texture due to low sugar content and a characteristic of the manufacturing method, but has a relatively weak texture.

Accordingly, the present disclosure provides a molded cone and printing mix composition capable of being mass-produced by injection into a mold while having a solid texture, so as to have both advantages of a sugar cone and a molded cone.

KR 10-2015-0108055 A KR 10-1388610 B1

It is an object of the present invention to provide a molded mix of a molded cone and a make-up composition which can be manufactured into a molded cone while having a relatively hard and crisp texture, and a method for producing the cone and the cone.

In order to achieve the above object, the present disclosure provides in one aspect a molded mix article composition comprising from 65 to 75% by weight of wheat flour, from 10 to 15% by weight of starch, and from 5 to 10% by weight of sugar do.

The mold mixed concealed composition according to one aspect of the present invention can be mass-produced and manufactured as a molded cone without being attached to a mold, even if the cone powder is filled in the mold. On the other hand, it is difficult to manufacture mixed waffle or sugar mix with high sugar content.

In addition, the molded mixed composition for molded articles according to one aspect of the present invention exhibits a crisp texture during production of cone and an effect of improving the hardness even in molded cone.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a graph showing a texture analysis of a molded cone cake made using the mix composition of Example 1 according to an aspect of the present disclosure; FIG.
Figure 2 shows the dimensions of cone sweets according to one aspect of the present disclosure. Where the unit of length is mm.

All technical and scientific terms used in the present disclosure have the meaning commonly understood by one of ordinary skill in the art to which this disclosure belongs unless otherwise defined. All terms used in the disclosure are selected for the purpose of more clearly illustrating the disclosure and are not chosen to limit the scope of the rights under the present disclosure.

As used in this disclosure, expressions such as " comprising, " " having, " " having, " and the like, unless the context requires otherwise, (open-ended terms).

The expressions of the singular forms described in this disclosure may include plural meanings unless the context clearly dictates otherwise, and the same applies to the singular expressions set forth in the claims.

In the present disclosure, it is to be understood that when an element is referred to as being "connected" or "connected" to another element, it is to be understood that any element may be directly connected to or connected to another element, Or < / RTI > can be connected to each other.

In one aspect of the present disclosure, a " molded cone " or " molded cone cake " is one type of ice cream cone confectionery, which is made by injecting a mix composition for making cone confectionery into a predetermined mold or mold, . ≪ / RTI > Unlike the molded cone, the sugar cone does not inject the mix composition into a mold or a mold, but rather, a certain amount of the mix composition is taken out on an iron plate, followed by heating. Therefore, when the mix composition of the sugar cane is manufactured as it is by the production method of the molded cone, since the content of sugar is high, there is a problem that the cone cake produced by the heating is not attached to the mold or the mold and is not separated or discharged therefrom. .

In one aspect of the disclosure, a " mix composition " can refer to a mixture of ingredients used to make cone cookies.

In one aspect of the present disclosure, " hardness " may mean a force required to deform a material into an indicator of the rigidity of the food. Or the force required to compress solid food between molars, or the sensory force needed to compress a semisolid material between the tongue and palate and compress it toward the palate with the tongue. The measurement of hardness is usually done using a texture measuring device, but it is possible to use a specific device of some food. When a texture measuring instrument is used, the hardness can be measured by a maximum force (unit: g. Force) for changing the shape of the object to be measured.

In one aspect of this disclosure, " brittleness " generally refers to the property that an object is not ductile and destructive, and in food haptics analysis, brittleness may be a sign of how well the external force is applied have. When using a texture measuring instrument, brittleness can be measured at a distance up to the hardness, and the smaller the brittleness, the better the cracking property even with a small force. Therefore, in the present disclosure, the smaller the brittleness, the smaller the cone is broken even with a smaller force, and the crisp texture is felt.

In one aspect of the present disclosure, " toughness " may mean the degree to which a material is less likely to cause toughness or failure to fracture. If a texture measuring instrument is used, the toughness can be measured in the graph area up to the hardness.

In one aspect of the present disclosure, " crispiness " is a taste sensation in the mouth, which may mean that the food is instantly shattered during chewing activity. When using a texture measuring instrument, the crispness can be measured by the number of peaks of cracks or the number of small cracks occurring after the main crack of the food, and the more the number of cracks or the number of cracks, the finer the crumbs are.

In one aspect of the present disclosure, " texture " or " texture " is a term that can be used interchangeably and can mean a physical taste that is felt in the mouth due to food or the like. This can mean the tactile sensation felt in the mouth through the teeth, tongue, and palate from the first ingestion of food to the throat. In the present disclosure, a crispy texture or texture is caused by a combination of various physical properties described above, and in particular, brittleness and crispness may affect such texture.

In one aspect of the present disclosure, the term " approximately " means a relative term that represents an approximation of +/- 10% of the value it refers to, +/- 5% in one aspect and +/- 2% in another aspect. In the context of this disclosure, approximations of this level are appropriate unless the values are specifically stated to require narrower ranges.

In one aspect, the disclosure may relate to a molded mix and a release mix composition.

In one aspect of the present disclosure, the mix composition may comprise about 65 to 75 wt% flour, about 10 to 15 wt% starch, and about 5 to 10 wt% sugar. The mix composition according to one aspect of the present disclosure is characterized in that the combination of wheat flour, starch, and sugar in the above amounts achieves the characteristics of the cone according to one aspect of the present disclosure and provides an improved hardness with crispy texture .

In one aspect of the present disclosure, the content of flour present in the mix composition may correspond to a range of all values that are within the range of approximately 65 to 75 weight percent. Specifically, wheat flour content is at least 65 wt%, at least 66 wt%, at least 67 wt%, at least 68 wt%, at least 69 wt%, or at least 70 wt%, or at least 75 wt%, at least 74 wt% Or 72 wt% or less, and may be about 75 wt%. If the wheat flour content is out of the above range in the mixing of the mix composition according to one aspect of the present disclosure, there is a problem that it is difficult to achieve the characteristics of the cone flour to be achieved in this disclosure.

In one aspect of the present disclosure, the amount of starch present in the mix composition may range from about 5% by weight to less than 18% by weight of all values present. More specifically, the starch content is at least 5 wt%, at least 7 wt%, at least 9 wt%, at least 10 wt%, at least 11 wt%, at least 12 wt%, or at least 13 wt% 15 wt% or less, 14 wt% or less, or 13 wt% or less, and may be about 12.5 wt%. If the content of the starch is 18 wt% or more, there may be a problem that the hardness or toughness of the cone to be achieved in the present disclosure is not reached, and the lattice pattern of the cone may not be clear. Also, if the starch content is excessive, the hygroscopicity of the cone powder may increase, and consequently the texture of the cone powder may be deteriorated. In the present disclosure, since it is desired to achieve a crisp texture while simultaneously improving the hardness of the cone, it is not preferable that the texture is worsened.

In one aspect of the present disclosure, the content of sugar present in the mix composition may correspond to a range of all values within the range of approximately 5 to 10 weight percent. Specifically, the content of the sugar may be 5 wt% or more, 6 wt% or more, 7 wt% or more, 8 wt% or more, 10 wt% or less, 9 wt% or less, 8 wt% or less, About 8% by weight. When the content of sugar is more than 10% by weight, residues remain in the mold when the cone is continuously produced, and there is a problem that the residue may be formed as a foreign substance such as carbide on the surface of the product. The higher the number, the more can occur. Also, an excessive sugar content of about 15% or more may cause a problem that the cone-shaped candy produced by injection into the mold does not stick to the mold. If the sugar content is less than 5% by weight, the hardness of the cone to be achieved in this disclosure may not be attained.

In one aspect of the present disclosure, wheat flour may be a strong, semi-rigid, flour, gravity or a combination thereof. The kind of flour may be according to Korean Industry Standard (KS).

In one aspect of the present disclosure, the starch may be sweet potato starch, potato starch, tapioca starch, corn starch, wheat starch, or a combination thereof. The kind of starch may be according to Korean industry standard.

In one aspect of the disclosure, the mix composition may further comprise an oil, salt, or swelling agent.

In one aspect of the present disclosure, the oil may be animal fat, such as milk cream, butter, various vegetable oils, or vegetable oils. In one aspect of the disclosure, the oil may be palm oil, palm oil, or a combination thereof.

In one aspect of the present disclosure, the amount of oil present in the mix composition may correspond to a range of all values present in the range of approximately 3 to 6 weight percent. Specifically, the content of the oil may be 3 wt% or more, 4 wt% or more, 5 wt% or more, 6 wt% or less, 5 wt% or less, or 4 wt% or less and about 4 wt%.

In one aspect of the present disclosure, the salt may be refined. In one aspect of the present disclosure, the salt content present in the mix composition may correspond to a range of all values within the range of approximately 0.5 to 1 wt%, and the salt content may be approximately 1 wt%.

In one aspect of the present disclosure, the swelling agent can be a baking powder, sodium bicarbonate, ammonium bicarbonate, disodium dihydrogen pyrophosphate, yeast, or a combination thereof. In one aspect of the present disclosure, the amount of swelling present in the mix composition may correspond to a range of all values present in the range of approximately 0.5 to 1 weight percent, and may be approximately 1 weight percent.

In one aspect of the present disclosure, the mix composition may further comprise milk powder, a cocoa powder, a flavoring, or a combination thereof, and the content thereof may be approximately 1 wt% to 3 wt%.

The disclosure may in one aspect relate to a molded cone cake made using a molded mix of a molded mix according to one aspect of the present disclosure and a writing mix composition.

In one aspect, the disclosure may relate to a molded cone cookie having the following characteristics: a food texture analyzer having a viscosity of from about 1600 g to about 2200 g, as measured according to the measurement conditions in the following table Hardness, brittleness of about 1.3 mm to 1.5 mm, toughness of about 500 g.sec to 600 g.sec, and roughness of about 20 to 40 (where the crisp means the number of peaks in the crack).

<Measurement Conditions>

In one aspect of the present disclosure, the hardness of the molded cone jam may range from about 1600 g to about 2200 g. Specifically, the hardness of the molded cone may be greater than 1600 grams, greater than 1700 grams, greater than 1800 grams, or greater than 1900 grams, less than 2200 grams, less than 2100 grams, less than 2000 grams, or less than 1900 grams. More specifically, the hardness of the molded cone jam may be from 1800 g to 1900 g, from 1850 g to 1900 g, or to about 1890 g.

In one aspect of the present disclosure, the embrittled nature of the molded cone jam may be a value that lies between approximately 1.3 mm and 2.0 mm. Specifically, the brittleness of the molded cone is 1.3 mm or more, 1.4 mm or more, 1.5 mm or more, 1.6 mm or more, or 1.7 mm or more, 2.0 mm or less, 1.9 mm or less, 1.8 mm or less, 1.7 mm or less, Or 1.5 mm or less. More specifically, the embrittledness of the molded cone jam may be from about 1.3 mm to about 1.5 mm, from about 1.35 mm to about 1.45 mm, or about 1.4 mm.

In one aspect of the present disclosure, the toughness of the molded cone jam may range from about 500 g.sec to about 600 g.sec. Specifically, the toughness of the molded cone is 500 g.sec or more, 510 g.sec or more, 520 g.sec or more, 530 g.sec or more, 540 g.sec or more, 550 g.sec or more, or 570 g.sec 560 g.sec or less, 560 g.sec or less, 560 g.sec or less, 550 g.sec or less, 540 g.sec or less, 530 g.sec or less, Or 520 g.sec or less. More specifically, the toughness of the molded cone may be from 520 g.sec to 560 g.sec, from 530 g.sec to 550 g.sec, from 535 g.sec to 545 g.sec, or to approximately 540 g.sec.

In one aspect of the present disclosure, the crispiness of the molded cone may range between approximately 20 and 40, where the crisp refers to the number of peaks in the crack. Specifically, the crispy of the molded cone is 20 or more, 22 or more, 24 or more, 26 or more, 28 or more, 30 or more, 32 or more, 40 or less, 39 or less, 38 or less, 37 or less, 36 or less, 35 or less, 34 Or less, 32 or less, 31 or less, 30 or less, or 29 or less. More specifically, the crispness of the molded cone may be 29 to 33, 30 to 32, 31 to 32, or about 31.5.

In a molded cone confection according to an aspect of the present disclosure, the mix composition for making the molded cone confection comprises about 65 to 75 wt% flour, about 10 to 15 wt% starch, and about 5 to 10 wt% Of sugar. &Lt; / RTI &gt;

The present disclosure, in one aspect, comprises the steps of blending a mix composition according to one aspect of the present disclosure; Filling the mix with a mold; Baking at 180 占 폚 20 占 폚 for 90 to 110 seconds; Separating the cone from the mold and discharging the cone; And cooling the discharged cone cake under conditions of 25 占 10 占 폚 and relative humidity of 30 to 60%.

In one aspect of the present disclosure, the method of manufacturing the molded cone cooker may further include measuring the size of the cone cookies after the cooling step. Here, the standard measurement can be evaluated by weight, sensory (evaluated by texture of hardness, crispness, etc.), color, and moisture content of the cone. In one aspect of the present disclosure, the method of manufacturing the molded cone cookies may further comprise packaging the cone cookies after the step of measuring the dimensions.

The present disclosure may in one aspect relate to a molded cone cookie produced according to a method of making molded cone cookies according to one aspect of the present disclosure.

The disclosure may in one aspect relate to an ice cream comprising a molded cone cake according to the present disclosure aspect.

Hereinafter, the configuration and effects of the present disclosure will be described in more detail with reference to examples and test examples. However, these examples and test examples are provided for illustrative purposes only in order to facilitate understanding of the present disclosure, and the scope and scope of the present disclosure are not limited by the following examples.

Embodiments of the present disclosure will also be described with reference to the accompanying drawings. In the accompanying drawings, the same or corresponding components may be given the same reference numerals. In the following description of the embodiments, description of the same or corresponding components may be omitted. However, even if a description of components is omitted, such components are not intended to be included in any embodiment.

[Experimental Example 1] Production of cone and measurement of its physical properties

(1) Manufacture of cones

A cone-binding mix was prepared according to the compounding ratio (% by weight) shown in Table 1 below. Water was added at 100 to 110% of the solid content of the prepared mix according to the mixing ratio shown in Table 1 to prepare a mix. Using the prepared mixes, cone powder was prepared according to the following conditions and methods.

- How to make cone sweets -

1) Mix formulation;

2) Fill the mix into the mold;

3) baking the mix at 180 +/- 20 DEG C for 90-110 seconds;

4) Separate the cone from the mold and discharge it;

5) The discharged cone is cooled at 25 ± 10 ° C and 30 to 60% relative humidity.

Sugarcon of Comparative Example 1 was manufactured by making a fan-shaped cookie using a plate-shaped mold having a grid pattern, and winding the cookie into a cone-shaped mold before hardening to form a cone cookie. Molded cones of Production Examples 1 to 6 and Example 1 and Comparative Example 2 were molded into a cone-shaped mold, which was engaged with male and female so as to have the size and shape shown in Fig. The molded cone thus produced is a conical shape with a length of 115 mm and a diameter of approximately 52 mm and has a lattice pattern on the surface.

(2) Measurement of physical properties of cone

The physical properties of each cone were measured according to the measurement conditions shown in Table 2 by using TA.XT plus (Stable micro systems) model, which is a texture analyzer, and EXPONET program embedded therein. The measurement results are shown in Table 1, and the measurement graph of Example 1 is shown in Fig. The cone cookies produced according to the present disclosure have the same specifications and shapes as those shown in Fig. Concretely, the cones of Production Examples 1 to 6, Example 1, and Comparative Example 2 are conical shapes having a length of 115 mm and a diameter of approximately 52 mm, and have lattice-like patterns on the surface.

Ingredients Molded cone (Semi Sugar) Comparative Example  One
(Sugar Cone) Comparative Example 2
( Molded cone ) Production Example 1 Production Example 2 Production Example 3 Production Example 4 Production Example 5 Production Example 6 Example 1 flour 65% 65% 65% 65% 67% 65% 71% 65% 73% Starch 18% 18% 18% 18% 19% 18% 12% 3% 23% Sugar 8% 8% 8% 8% 8% 8% 8% 27% - oil 4% 4% 4% 4% 4% 4% 4% 2% 2% Refined salt One% One% One% One% One% One% One% One% One% Swelling agent One% One% One% One% One% One% One% One% One% Other 3% 3% 3% 3% 0% 3% 3% One% - Properties Hardness (g.Force)
1446.06 1592.30 1241.59 1520.36 1319.62 1171.04 1889.47 2444.98 820.76 Brittle
(mm) 1.25 1.52 1.41 1.41 1.29 1.60 1.43 1.21 2.37 tenacity
(g.Sec) 393.83 442.88 323.99 399.95 374.27 420.64 540.56 603.88 456.14 Crispy
(Peak number of cracks) 28.17 25.33 25.25 23.50 32.75 27.25 31.50 43.17 17

Pre-test Speed 1.0 mm / s Test Speed 2.0 mm / s Post Speed 10.0 mm / s Distance 5 mm Trig. Force 5g Probe Ice Cream Cone Support Rig (A / ICC) - Fixture

According to Table 1, the molded cone manufactured using the mix composition according to the present disclosure had a hardness of about 2.3 times higher than that of Comparative Example 2, which was a conventional molded cone, It does not fall. It can also be seen that the examples of this disclosure show the best hardness, toughness and crispness, as compared to preparations 1 to 6, which are outside the range of starch content of the present disclosure, even though the sugar content is the same. Thus, the mix composition according to the present disclosure may be made of a molded cone confectionery which exhibits the excellent properties desired to be achieved in the present disclosure by the combination of its specific ingredients.

Specifically, the molded cone of Comparative Example 2 has a structure in which an air gap is formed on the inner surface corresponding to the wafer confection, which shows a weak hardness and is also broken by a small force. Nevertheless, due to the nature of the internal structure, the value of crispness is not large, which means that the structure of the cone is not broken by generating many cracks. The molted cone of Comparative Example 2 showed higher toughness than the other cone sweets due to its high starch content. When the ice cream melted at the time of manufacturing the ice cream, it absorbed the moisture generated therein, Lt; / RTI &gt; Sugar cone of Comparative Example 1 has an excessively high sugar content, so that when the molded cone having a cone shape is manufactured, the cone may not stick to the mold, and a foreign substance may be formed due to the carbide.

In contrast, the molded cone of Example 1 exhibits a higher hardness than the Comparative Example 2 and has a low starch content, so that it does not break or become tangled even if it contains ice cream inside the cone. Accordingly, the molded cone of the present disclosure is suitable for consumers to continuously experience a crispy texture while consuming ice cream, and also to mass-produce cone sweets using molds. In addition, as in the case of the Sugar cone of Comparative Example 1, it is possible to produce a molded cone without the problem that the cone is not adhered to the mold, or that the foreign matter is generated due to the carbide.

Although the technical idea of the present disclosure has been described above by way of some embodiments and examples shown in the accompanying drawings, it is to be understood that the present invention is not limited to the above- It should be understood that various substitutions, changes, and alterations can be made therein without departing from the scope of the invention. It is also to be understood that such substitutions, modifications and variations are intended to be included within the scope of the appended claims.

Claims (14)

About 65 to 75% wheat flour,
About 10 to 15% by weight of starch, and
Containing about 5 to 10% by weight of sugar
Molded cone and printing mix composition. The mix mix composition of claim 1, comprising about 70-72 wt% wheat flour, about 11-13 wt% starch, and about 7-9 wt% sugar. The composition of claim 1, wherein the wheat flour is a strong, semi-strong, ground, gravity or a combination thereof. The mix composition of claim 1, wherein the starch is sweet potato starch, potato starch, tapioca starch, corn starch, wheat starch, or a combination thereof. The composition of claim 1, further comprising an oil, salt, or swelling agent. 6. The composition of claim 5, wherein the oil is approximately 3 to 6% by weight. 6. The composition of claim 5, wherein the salt is from about 0.5 to about 1% by weight. 6. The composition of claim 5, wherein the swelling agent is from about 0.5 to about 1 weight percent. The composition of claim 1 further comprising a milk powder, a cocoa powder, a flavoring, or a combination thereof. A molded molded cone made by using the molded mixture according to any one of claims 1 to 9 and a printing composition for writing. Molded cone sweets with the following characteristics.
When measured according to the measurement conditions in the following table using a food texture analyzer
A hardness of from about 1600 g to about 2200 g,
A brittleness of about 1.3 mm to 1.5 mm,
Toughness of about 500 g.sec to 600 g.sec, and
About 20 to 40 crisps
(Where the crisp means the number of peaks of the crack)
<Measurement Conditions>

12. The composition of claim 11, wherein the mix composition for making the molded cone confection comprises
About 65 to 75% wheat flour,
About 10 to 15% by weight of starch, and
About 5 to 10% by weight of sugar. Mixing the mix composition according to any one of claims 1 to 9;
Filling the mix with a mold;
Baking the mold at 180 賊 20 캜 for 90 to 110 seconds;
Separating and discharging the cone from the mold; And
Cooling the discharged cone powder at a temperature of 25 ± 10 ° C and a relative humidity of 30 to 60%
(JP) METHOD FOR PRODUCING MOLDED CON CONFECTIONERY. 16. Molded cone sweets produced by the method of claim 13.

Images