KR102662754B1 - Curved waffle ice cream cone confectionery and manufacturing method thereof - Google Patents

Abstract

The present invention relates to a curved waffle ice cream cone confectionery and a method for manufacturing the same. The outer shell is formed by spreading the outer shell dough to a thickness of 1 to 2 mm, and then the outer shell is passed through a collection unit and the surface is dried by air injection. Step 1; Step 2 of forming the inner skin by spreading the inner skin dough to a thickness of 1 to 2 mm and then drying the surface by blowing air while passing the inner skin through the collection part; Step 3 of applying an edible adhesive to one side of the inner skin to have adhesive force; Step 4 of rolling the outer skin of step 1 and the inner skin of step 3 into cone shapes, respectively, to form outer-shell snacks and inner-shell snacks, respectively; Step 5 of forming the cone body by overlapping and bonding the inner shell confectionery to the inside of the outer confectionery molded in step 4; It includes step 6 of molding the cone confectionery by placing the cone body formed in step 5 in an oven and baking it.

Description

Curved waffle ice cream cone confectionery and manufacturing method thereof {Curved waffle ice cream cone confectionery and manufacturing method thereof}

The present invention relates to ice cream cone confectionery, and more specifically, to a curved waffle ice cream cone confectionery that can delay the melting of ice cream and maintain a crispy texture, and a method of manufacturing the same.

A typical ice cream cone is a type of ice cream that is made by putting ice cream inside a cone-shaped confectionery, making it easy to consume the ice cream.

Previously, ice cream was consumed by placing the ice cream in a container and consuming the ice cream using a tool such as a spoon, or by putting the ice cream on paper.

However, when consuming ice cream on the go, there was an inconvenient problem of carrying a container containing the ice cream and a means of consuming it, such as a spoon.

To solve this problem, ice cream was put in a paper container and consumed, but over time, the ice cream melted and wetted the paper container and stuck to the hands, causing the problem of sticky hands.

To solve this problem, merchants who sold waffles and ice cream together began baking waffles into cone-shaped shapes and selling them with ice cream inside, which became the origin of the ice cream cone.

Packaged ice cream cones that are mass-produced in factories usually have cones inside paper packaging materials, and are manufactured and sold by filling ice cream inside the cones and sealing them with paper lids.

Republic of Korea Patent Application No. 10-2012-0131174

The present invention was made to solve the problems of the prior art, and its purpose is to provide a curved waffle ice cream cone confectionery that improves the taste and texture by preventing the waffle from becoming soggy and a method of manufacturing the same. .

The object of the present invention described above is to form a skin by spreading the skin dough to a thickness of 1 to 2 mm, and then passing the skin through a collection unit to dry the surface by blowing air; Step 2 of forming the inner skin by spreading the inner skin dough to a thickness of 1 to 2 mm and then drying the surface by blowing air while passing the inner skin through the collection part; Step 3 of applying an edible adhesive to one side of the inner skin to have adhesive strength; Step 4 of rolling the outer skin of step 1 and the inner skin of step 3 into cone shapes, respectively, to form outer-shell snacks and inner-shell snacks, respectively; Step 5 of forming the cone body by overlapping and bonding the inner shell confectionery to the inside of the outer confectionery molded in step 4; This can be achieved by a method of manufacturing a waffle ice cream cone confectionery having a curved surface shape, which includes step 6 of forming a cone confectionery by placing the cone body formed in step 5 in an oven and baking it.

The skin dough of the first step is characterized by being formed by mixing egg whites, stevia powder, flour, butter, cinnamon powder, complex amino acids, and purified water and then kneading them.

The inner skin dough of the second stage is characterized in that it is formed by mixing rice flour, egg white, honey, starch syrup, turmeric powder, microbial strain, and purified water and then kneading.

The microbial strain of the second-stage inner skin dough is a Lactobacillus strain, and a mix agent is further mixed to improve the taste based on 100 parts by weight of the inner skin dough,

The mix is characterized by mixing 4 to 8 parts by weight of vanilla flavor powder, 3 to 4 parts by weight of table salt, 5 to 7 parts by weight of edible oil, and 10 to 12 parts by weight of an anti-diabetic mixture.

The anti-diabetic mixture is characterized by powdering Cudrania leaves, Bluethorn leaves, and Miracula leaves and then mixing them.

The three-step edible adhesive is characterized by combining plum, egg, sugar powder, purified water, butter, and flavoring.

The collection unit of the first or second stage is characterized in that it includes a lifting slat on which an inclined plate is formed to move the inner skin or outer skin, and an air injection part for spraying air is formed on the upper part.

According to the present invention, the melting time of the ice cream can be further delayed and the crispy taste can be maintained for a long time, improving the taste and waffles by forming a space between the outer skin and the inner skin and forming a space with an edible adhesive. It has the effect of improving the texture by preventing it from becoming soggy.

1 is a process flow diagram showing a method of manufacturing a curved waffle ice cream cone cookie according to the present invention;
Figure 2 is a flow chart illustrating the manufacturing process of the curved waffle ice cream cone confectionery according to the present invention;
Figure 3 is a cross-sectional view of a curved waffle ice cream cone snack according to the present invention;
Figure 4 is a view showing a 'receiving unit' applied to the manufacturing process of the curved waffle ice cream cone confectionery according to the present invention;
Figure 5 is a diagram showing the 'mounting part' in Figure 4.

Hereinafter, embodiments will be described in detail with reference to the attached drawings. However, various changes can be made to the embodiments, so the scope of the patent application is not limited or limited by these embodiments. It should be understood that all changes, equivalents, or substitutes for the embodiments are included in the scope of rights.

Specific structural or functional descriptions of the embodiments are disclosed for illustrative purposes only and may be modified and implemented in various forms. Accordingly, the embodiments are not limited to the specific disclosed form, and the scope of the present specification includes changes, equivalents, or substitutes included in the technical spirit.

Terms such as first or second may be used to describe various components, but these terms should be interpreted only for the purpose of distinguishing one component from another component. For example, a first component may be named a second component, and similarly, the second component may also be named a first component.

When a component is referred to as being “connected” to another component, it should be understood that it may be directly connected or connected to the other component, but that other components may exist in between.

The terms used in the examples are for descriptive purposes only and should not be construed as limiting. Singular expressions include plural expressions unless the context clearly dictates otherwise. In this specification, terms such as “comprise” or “have” are intended to designate the presence of features, numbers, steps, operations, components, parts, or combinations thereof described in the specification, but are not intended to indicate the presence of one or more other features. It should be understood that it does not exclude in advance the possibility of the existence or addition of elements, numbers, steps, operations, components, parts, or combinations thereof.

Unless otherwise defined, all terms used herein, including technical or scientific terms, have the same meaning as generally understood by a person of ordinary skill in the technical field to which the embodiments belong. Terms defined in commonly used dictionaries should be interpreted as having a meaning consistent with the meaning in the context of the related technology, and unless explicitly defined in the present application, should not be interpreted in an ideal or excessively formal sense. No.

In addition, when describing with reference to the accompanying drawings, identical components will be assigned the same reference numerals regardless of the reference numerals, and duplicate descriptions thereof will be omitted. In describing the embodiments, if it is determined that detailed descriptions of related known technologies may unnecessarily obscure the gist of the embodiments, the detailed descriptions are omitted.

The advantages and features of the present invention and methods for achieving them will become clear by referring to the embodiments described in detail below along with the accompanying drawings. However, the present invention is not limited to the embodiments disclosed below and will be implemented in various different forms. The present embodiments only serve to ensure that the disclosure of the present invention is complete and that common knowledge in the technical field to which the present invention pertains is not limited. It is provided to fully inform those who have the scope of the invention, and the present invention is only defined by the scope of the claims.

In the embodiments of the present invention, unless otherwise defined, all terms used herein, including technical or scientific terms, are the same as those commonly understood by a person of ordinary skill in the technical field to which the present invention pertains. It has meaning. Terms defined in commonly used dictionaries should be interpreted as having a meaning consistent with the meaning in the context of the related technology, and unless clearly defined in the embodiments of the present invention, have an ideal or excessively formal meaning. It is not interpreted as

The shapes, sizes, proportions, angles, numbers, etc. disclosed in the drawings for explaining embodiments of the present invention are illustrative, and the present invention is not limited to the matters shown. Additionally, in describing the present invention, if it is determined that a detailed description of related known technologies may unnecessarily obscure the gist of the present invention, the detailed description will be omitted. When ‘includes’, ‘has’, ‘consists of’, etc. mentioned in this specification are used, other parts may be added unless ‘only’ is used. When a component is expressed in the singular, the plural is included unless specifically stated otherwise.

When interpreting a component, it is interpreted to include the margin of error even if there is no separate explicit description.

In the case of a description of a positional relationship, for example, if the positional relationship of two parts is described as 'on top', 'on the top', 'on the bottom', 'next to', etc., 'immediately' Alternatively, there may be one or more other parts placed between the two parts, unless 'directly' is used.

When an element or layer is referred to as “on” another element or layer, it includes instances where the element or layer is directly on top of or intervening with another element. Like reference numerals refer to like elements throughout the specification.

The size and thickness of each component shown in the drawings are shown for convenience of explanation, and the present invention is not necessarily limited to the size and thickness of the components shown.

Each feature of the various embodiments of the present invention can be partially or fully combined or combined with each other, and as can be fully understood by those skilled in the art, various technical interconnections and operations are possible, and each embodiment may be implemented independently of each other. It may be possible to conduct them together due to a related relationship.

Among the attached drawings, Figure 1 is a process flow chart showing a method of manufacturing a curved waffle ice cream cone confectionery according to the present invention, and Figure 2 is a flow chart illustrating the manufacturing process of a curved waffle ice cream cone confectionery according to the present invention. 3 is a cross-sectional view of the curved waffle ice cream cone confectionery according to the present invention, FIG. 4 is a view showing a 'collection unit' applied to the manufacturing process of the curved waffle ice cream cone confectionery according to the present invention, and FIG. 5 is a view showing the above FIG. This is a drawing showing the ‘mounting part’.

The method for manufacturing a curved waffle ice cream cone confectionery according to the present invention is to spread the outer shell dough to a thickness of 1 to 2 mm, form the outer shell (31a), and then pass the outer shell (31a) through the collection unit (A) while blowing air. Step 1 (S1) allowing the surface to dry by spraying; Step 2 (S2) of forming the inner skin (32a) by spreading the inner skin dough to a thickness of 1 to 2 mm and drying the surface by blowing air while passing the inner skin (32a) through the collection part (A); Step 3 (S3) of applying edible adhesive 33 to one side of the inner skin 32a to have adhesive force; Step 4 (S4) of rolling the outer shell (31a) of the first step (S1) and the inner shell (32a) of the third step (S3) into a cone shape to form the outer shell confectionery (31b) and the inner shell confectionery (32b), respectively; Step 5 (S5) of forming the cone body (3) by overlapping and bonding the inner shell confectionery (32b) to the inside of the outer confectionery (31b) formed in the fourth step (S4) and then bonding it; It includes a 6th step (S6) of placing the cone body 3 formed in the 5th step (S5) in an oven and baking it to form a cone cookie.

Below, each step is described in more detail.

[Step 1 (S1)]

Prepare the outer shell dough by mixing egg whites, stevia powder, flour, butter, cinnamon powder, complex amino acids, and purified water and kneading.

Preferably, the shell dough contains 70 to 80 parts by weight of wheat flour, 30 to 40 parts by weight of egg white, 5 to 8 parts by weight of stevia powder, 10 to 20 parts by weight of butter, and 3 to 3 parts of cinnamon powder, based on 100 parts by weight of purified water. Mix 4 parts by weight and 2 to 3 parts by weight of complex amino acid.

Stevia is either a powder obtained by dissolving stevia leaves or stems in a solvent and heating to evaporate the moisture, or an extract obtained by heating stevia leaves or stems in water.

Cinnamon activates the function of the nasogastric system, so it is widely used for digestive disorders caused by a cold digestive system or abdominal pain and diarrhea caused by a cold stomach. It also causes a rapid response to vomiting caused by a full stomach. It stops paralysis and pain caused by wind and moisture, and is widely applied to neuralgia and joint diseases that cause cold and sore back and knees.

It also improves symptoms of continued bleeding after childbirth, long-standing dysentery, and bleeding during bowel movements. In addition, it is highly effective in treating symptoms of kidney function decline and is also used for diseases in which cystitis frequently occurs due to lower abdomen swelling. Animal test results show that it suppresses skin fungi in a test tube, and cold steeping is known to be more effective than boiling.

Complex amino acids consist of one or more of cysteine, cystine, and glycine.

Rather than a single amino acid seasoning, it is used for the purpose of inducing a Melad reaction that occurs when a mixture of various factors such as sugar, amino acids, and pH is mixed and heated.

After this Mellard-Millard reaction, melanoidin pigment is obtained and a unique flavor is obtained, which also has a flavor enhancing effect.

Additionally, the outer skin dough can be mixed with colorants to produce various colors to improve the appearance and texture.

The coloring agent may be any one or two or more selected from the group consisting of strawberries, grapes, peaches, and watermelon, and may be fruit juice extracted by placing the selected fruit in a juicer.

The outer skin (31a) is formed by placing a certain amount of the skin dough prepared in this way on a workbench, rolling it under pressure with a roller, and spreading it to a thickness of 1 to 2 mm.

The molded shell (31a) is placed in the collection unit (A) and transported while the surface is dried by air injection.

After the surface of the shell 31a is dried, apply a thin layer of flour to prevent it from sticking to other shells.

[Step 2 (S2)]

Rice powder, egg white, honey, starch syrup, turmeric powder, microbial strain, and purified water are mixed and kneaded to prepare the inner skin dough.

Preferably, based on 100 parts by weight of purified water, 70 to 80 parts by weight of rice flour, 30 to 40 parts by weight of egg white, 8 to 10 parts by weight of honey, 10 to 15 parts by weight of starch syrup, 5 to 6 parts by weight of turmeric powder, and microbial strain. Mix 2 to 3 parts by weight to prepare inner skin dough.

The microbial strain may be a Lactobacillus strain. Specifically, it is Lactobacillus acidophilus or Lactobacillus salivarius.

Meanwhile, a mix agent may be further mixed to improve the taste based on 100 parts by weight of the inner skin dough.

The mix is made by mixing 4 to 8 parts by weight of vanilla flavor powder, 3 to 4 parts by weight of table salt, 5 to 7 parts by weight of edible oil, and 10 to 12 parts by weight of an anti-diabetic mixture.

Here, the anti-diabetic mixture is made by pulverizing Cudrania leaves, Chrysanthemum prickly pear leaves, and Sulmirapir leaves and then mixing them.

Cudrania leaves, green thorns, and Mirania leaves contain ingredients that can relieve and improve symptoms of metabolic syndrome such as diabetes and hyperlipidemia.

The inner skin (32a) is formed by placing a certain amount of the inner skin dough prepared in this way on a workbench, rolling it under pressure with a roller, and spreading it to a thickness of 1 to 2 mm.

The molded inner skin (32a) is placed in the collection unit (A) and transported while the surface is dried by air injection.

After the surface of the inner skin (32a) is dried, apply a thin layer of flour to prevent it from sticking to other inner skins.

[Step 3 (S3)]

Spread the inner skin on a clean workbench and apply edible adhesive (33) to the surface to a thickness of about 2 to 3 mm.

The edible adhesive 33 is made by mixing plums, eggs, sugar powder, purified water, butter, and flavorings to have a viscosity similar to jam and have adhesive properties.

Based on 100 parts by weight of purified water, 10 to 15 parts by weight of plums, 3 to 4 parts by weight of eggs, 5 to 6 parts by weight of sugar powder, 10 to 12 parts by weight of butter, and 4 to 6 parts by weight of flavoring are mixed to produce a liquid with a predetermined viscosity. Forms a practical adhesive.

[Step 4 (S4)]

The outer shell (31a) of step 1 (S1) is rolled into a cone shape using a conical mold and then dried to form the outer shell confectionery (31b).

The inner skin (32a) of step 3 (S3) is rolled into a cone shape using a conical mold and then dried to form the inner skin confectionery (32b).

Preferably, the inner confectionery (32b) is formed to be smaller than the inner diameter of the outer confectionery (31b) so that the inner confectionery (32b) can be inserted into the outer confectionery (31b).

[Step 5 (S5)]

The shell confectionery (31b) formed in step 4 (S4) is placed in the groove of the mold, the inner confectionery (32b) is overlapped and combined with the inside of the outer confectionery (31b), and then a cone-shaped shape is formed inside the inner confectionery (32b). A pressure bar (not shown) is inserted and pressurized at a certain pressure, so that the outer shell confectionery 31b is adhered by the edible adhesive 33 of the inner confectionery 32b, thereby forming the cone body 3.

Meanwhile, the collection unit (A) of the first step (S1) or the second step (S2) has an inclined plate formed so that the inner skin (32a) or outer skin (31a) moves, and an air injection unit (211) for spraying air is provided at the top. It includes a formed elevating slet 21, which has a '└┘' shaped cross section and moves as the inner skin or outer sheath inserted into one end of the inclined plate slides to the other end according to the inclination.

During this moving process, surface drying of the inner skin 32a or the outer skin 31a may be performed by air injection from the air injection unit 211.

As the surface of the inner skin 32a or the outer skin 31a is dried in this way, the rolling operation can easily proceed, and after rolling, it can be maintained in a rolled state without being unfolded again.

The collection unit (A) includes a storage box (100) in which an inner shell (32a) or an outer shell (31a) is stacked and stored, and a lifting and lowering drive unit that operates to raise or lower is formed therein; A lifting unit 22 formed on one side of the storage box 100 and configured to raise and lower the lifting slat 21; A side wall 231 that is coupled to the outside of the opening of the storage box 100 in which the inner shell 32a or the outer shell 31a is stored in a stack and guides one side of the lifting box 21 along the moving direction of the lifting box 21, A slider 23 disposed at a downward slope at the upper end of the side wall 231 and having an inclined portion 232 that guides the inner skin 32a or outer skin 31a discharged from the elevating slat 21 to slide downward; It is configured to include a collection tray 500 disposed at the lower part of the withdrawal side of the slider 23 to store the discharged inner skin 32a or outer skin 31a.

The lifting unit 22 is a hydraulic cylinder, and the cylinder rod is connected to the lifting slat 21.

The lifting slat 21 can be moved up and down by the up and down movement of the cylinder rod.

The storage box 100 is formed with a lifting unit 300 that raises or lowers the inner shell 32a or the outer shell 31a.

The lifting unit 300 is vertically mounted on the side of the storage box 100 and a second sensor (S2) which is provided on the upper side of the storage box 100 and detects the inner skin 32a or the outer skin 31a. It is composed of a chain to which the storage plate 290 is connected and a drive motor (not shown) that rotates the chain.

When the storage plate 290 rises, the second sensor S2 detects the inner skin 32a or outer skin 31a loaded on the storage plate 290 and stops the operation of the drive motor 340.

A third sensor (S3) that recognizes that the maximum amount of inner skin (32a) or outer skin (31a) is loaded on the storage plate (290) is formed inside the storage box (100).

Upon receiving a detection signal from the third sensor (S3), the drive motor turns on and rotates the chain, causing the storage plate 290 to rise.

When the second sensor S2 detects the uppermost part of the inner skin 32a or the outer skin 31a loaded on the raised storage plate 290, the driving motor 340 is turned off.

Accordingly, the inner skin 32a or the outer skin 31a loaded on the raised storage plate 290 is pushed and moved by the lifting slat 21.

Meanwhile, the collection tray 500 has a mounting portion 400 formed on the outer surface of the storage box 100 to be detachable.

The mounting portion 400 includes a fitting protrusion 420 that protrudes from the outer surface of the storage box 100 and has a locking groove 422 formed on the side, and a fitting protrusion 420 formed on the side of the CTP output device (T). A fitting part 440 is formed with a slot 442 formed in a vertical direction for insertion, and is coupled to penetrate the fitting part 440 and is fitted into the locking groove 422 of the fitting protrusion 420, and has a spring 462. It is coupled and includes a stopper pin 460 that applies a pulling force toward the slot 442.

After releasing the stopper pin 460, the storage box 100 can be separated from the collection tray 500.

After separating the storage box 100 in this way, it will be possible to replace it or perform repair work, etc.

Although embodiments of the present invention have been described in more detail with reference to the accompanying drawings, the present invention is not necessarily limited to these embodiments, and various modifications may be made without departing from the technical spirit of the present invention. . Accordingly, the embodiments disclosed in the present invention are not intended to limit the technical idea of the present invention, but are for illustrative purposes, and the scope of the technical idea of the present invention is not limited by these embodiments. Therefore, the embodiments described above should be understood in all respects as illustrative and not restrictive. The scope of protection of the present invention should be interpreted in accordance with the claims below, and all technical ideas within the equivalent scope should be construed as being included in the scope of rights of the present invention.

Therefore, other implementations, other embodiments, and equivalents of the claims also fall within the scope of the following claims.

31a: shell 31b: shell snack
32a: inner skin 32b: inner skin snack
3: Cone body

Claims (3)

Step 1: forming the outer skin by spreading the outer skin dough to a thickness of 1 to 2 mm and drying the surface by blowing air while passing the outer skin through a collection unit;
Step 2 of forming the inner skin by spreading the inner skin dough to a thickness of 1 to 2 mm and then drying the surface by blowing air while passing the inner skin through the collection part;
Step 3 of applying an edible adhesive to one side of the inner skin to have adhesive strength;
Step 4 of rolling the outer skin of step 1 and the inner skin of step 3 into cone shapes, respectively, to form outer and inner skin cookies, respectively;
Step 5 of forming the cone body by overlapping and bonding the inner shell confectionery to the inside of the outer confectionery molded in step 4;
Step 6 of forming a cone cookie by placing the cone body formed in step 5 in an oven and baking it,
The outer shell dough of step 1 is formed by mixing egg whites, stevia powder, flour, butter, cinnamon powder, complex amino acids, and purified water, and then kneading,
The inner skin dough of the second stage is formed by mixing rice flour, egg white, honey, starch syrup, turmeric powder, microbial strain, and purified water and then kneading,
The microbial strain of the inner skin dough in the second step is a Lactobacillus strain, and a mix agent is further mixed to improve the taste based on 100 parts by weight of the inner skin dough,
The mix consists of mixing 4 to 8 parts by weight of vanilla flavor powder, 3 to 4 parts by weight of table salt, 5 to 7 parts by weight of edible oil, and 10 to 12 parts by weight of an anti-diabetic mixture,
The anti-diabetic mixture is made by pulverizing Cudrania leaves, Bluethorn leaves, and Miraculous leaves and mixing them together.
The collection department in step 1 or 2 above is
A method of manufacturing a waffle ice cream cone confectionery having a curved shape, comprising a lifting slat on which an inclined plate is formed so that the inner skin or outer skin moves, and an air injection part for spraying air is formed on the upper part.
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