KR101663758B1 - Preparation Methid of Waffle - Google Patents

Abstract

The present invention relates to a method of manufacturing a waffle using a waffle production apparatus, comprising the steps of: mixing a shortening with a kneader for kneading to form a cream; Adding starch, sugar and salt to the cream, mixing and homogenizing the cream; Adding egg and water to the homogenized cream and mixing to form a raw material; Placing the raw paper between a lower heating mold and an upper heating mold; And heating and pressing a raw paper disposed between the lower heating mold and the upper heating mold.

Description

Preparation Method of Waffle < RTI ID = 0.0 >

The present invention relates to a method for producing a waffle, and more particularly, to a method for producing a waffle which is capable of easily producing but also has excellent sensory characteristics, especially a mouthfeel, and is capable of doubling the nutritional formula by sticking sausage to a raw material.

Generally, waffles are thick and crispy pastry baked in a mold having a predetermined shape made of iron on both sides. In order to make the waffle folded so as to have an accommodating space capable of enriching the taste and aroma of the waffle and holding the volumetric additive such as a salad out of the bowl, Korean Patent Publication No. 10-2013-0118031 There has been proposed a manufacturing method of a waffle using manufacturing and disposing of a waffle having a predetermined structure. The apparatus includes a bending portion folded so as to form a receiving space for containing contents. The bending portion includes a parallel line crossing the top, bottom, left, and right in a state of being spaced apart from each other at a predetermined interval, And a connecting line connecting the parallel lines at one end of the oblique line.

However, the above background art can manufacture only one type of waffle. For example, sausages and other nutritional additives can not be combined. In addition, it is difficult to provide new sensuality with a uniform taste, and it is difficult to concentrate the heating on the relatively thick part of the waffle, making it difficult to produce a crunchy texture.

Korean Registered Utility Model Registration No. 20-0421341 (Waffle and waffle forming frame) Korean Registered Utility Model Registration No. 20-0399417 (electric bread machine)

Disclosure of the Invention The present invention has been made in view of the above circumstances and provides a method of manufacturing a waffle which is easy to manufacture and which has excellent sensory characteristics, especially a texture, and which can double the nutritional formula by sausage- .

The technical problem of the present invention as described above is achieved by the following means.

(1) a temperature control unit main body having a power switch, a temperature controller, a timer, and a cooking switch;

A lower heating mold mounted on an upper surface of the temperature adjusting unit main body and generating heat at a temperature set in the temperature adjusting unit;

And an upper heating mold connected to the lower heating mold by a hinge to be opened and closed at the same time and generating heat at a temperature set in the temperature regulator;

The lower heating mold and the upper heating mold have a lower heating chamber and an upper heating chamber which are opened to face each other with the same width, length and height, and are arranged at the same positions on the bottom surface of the lower and upper heating chambers The upper and lower raw material press-in teeth, the lower raw paper press-in teeth, and the upper raw paper press-in teeth, which are arranged in the same number in the same number as the woven sausages A pastry manufacturing apparatus is used,

Placing the raw paper between a lower heating mold and an upper heating mold; And

And heating and pressing a raw paper placed between the lower heating mold and the upper heating mold.

(2) In the above (1)

Mixing the shortening with a kneader to form a cream;

Adding starch, sugar and salt to the cream, mixing and homogenizing the cream;

Adding egg and water to the homogenized cream and mixing to form a raw material;

Placing the raw paper between a lower heating mold and an upper heating mold; And

And heating and pressing a raw paper placed between the lower heating mold and the upper heating mold.

(3) In the above (1)

Mixing the shortening with a kneader to form a cream;

Adding starch, sugar and salt to the cream, mixing and homogenizing the cream;

Adding egg and water to the homogenized cream and mixing to form a raw material;

Placing a waffle in the raw paper and arranging the waffle in a round shape in a stick shape between a lower heating mold and an upper heating mold; And

And heating and pressing a raw paper placed between the lower heating mold and the upper heating mold.

(4) In (3) above,

Wherein the waffle is selected from the group consisting of sweet potato bran, bean jam, jam, cooked meat, brown sugar, and potato.

(5) In the above item (2) or (3)

20 to 30% by weight of tapioca starch, 5 to 20% by weight of pre-phosphate, and 5 to 20% by weight of high strength.

(6) The method for producing a waffle according to (3), wherein the waffle is added in an amount of 20 to 30 parts by weight based on 100 parts by weight of the raw material.

(7) In the above (1) or (2)

Further comprising the step of placing the sausage on the raw paper after placing the raw paper between the lower heating mold and the upper heating mold.

According to the waffle manufacturing method of the present invention, it is possible to provide a waffle which can be easily produced, has excellent sensory characteristics, particularly a texture, and can double the nutritional formula by sticking the sausage to the raw material.

BRIEF DESCRIPTION OF THE DRAWINGS The accompanying drawings, which are incorporated in and constitute a part of the specification, illustrate exemplary embodiments of the invention and, together with the description, serve to explain the principles of the invention, Shall not be construed as limiting.
BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a perspective view of an apparatus for manufacturing a pastry waffle sausage according to an embodiment of the present invention; FIG.
Fig. 2 (a) is a state in which the upper and lower heating molds of the apparatus for manufacturing pastry combined with the waffle sausage of Fig. 1 are closed. Fig.
FIG. 2B is an enlarged view of the main part of the partial cutaway cross-sectional view of FIG. 2A. FIG.
FIG. 2C and FIG. 2D are arrangements of the lower raw paper embossed tooth and the upper raw paper embossed tooth formed in the lower and upper heating molds applied in FIG. 1, respectively.
FIG. 3 is a view showing the state of use of the waffle-sausage-combined pastry manufacturing apparatus of FIG. 1 and an example of a waffle-type pastry manufactured through the same.
FIG. 4 is a view showing the state of use of the waffle-sausage-combined pastry manufacturing apparatus of FIG. 1 and an example of a waffle-type pastry manufactured by incorporating sausages therein.
5 is a perspective view of an apparatus for manufacturing a pastry wafers and sausages according to another embodiment of the present invention.
6 is a state in which the upper and lower heating molds of the waffle sausage-combined pastry manufacturing apparatus of Fig. 5 are closed. Fig.
FIG. 7 is a view showing the state of use of the waffle-sausage-combined pastry manufacturing apparatus of FIG. 5 and an example of a waffle-type pastry manufactured through the same.
FIG. 8 is a perspective view of an apparatus for manufacturing a pastry wafers together with a sausage according to another embodiment of the present invention. FIG.
Fig. 9 is a view showing a state where the upper and lower heating molds of the apparatus for manufacturing a waffle sausage combined with the sausage shown in Fig. 8 are closed, and an example of a waffle-type pastry manufactured through the same.
FIG. 10 is a view showing a state in which upper and lower heating molds are closed, and a waffle-type pastry manufactured through the same, according to still another embodiment of the present invention.
FIG. 11 is a perspective view showing a device for manufacturing a waffle sausage combined with a variety of lower heating molds according to the present invention. FIG.
FIG. 12 is a photograph of a first type waffle-shaped pastry produced through a pastry manufacturing device for both waffle sausages of the present invention.
FIG. 13 is a photograph of a second type waffle-shaped pastry manufactured through a pastry manufacturing apparatus using both waffles and sausages according to the present invention.
FIG. 14 is a manufacturing process diagram of a waffle according to an embodiment of the present invention; FIG.

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS The present invention will be described in detail below with reference to the embodiments shown in the accompanying drawings, but the present invention is not limited thereto.

1, a 'waffle sausage combined pastry manufacturing apparatus' is composed of a temperature adjusting unit main body 12, a lower heating mold 14 and an upper heating mold 16.

The temperature control unit main body 12 is formed in a rectangular box shape and includes a power switch 121, a temperature controller 122, a timer 123, a cooking switch 124, an operation lamp 125, .

The lower heating mold 14 is mounted on the upper surface of the temperature control unit main body 12 to generate heat at a temperature set in the temperature regulator 122, as shown in FIGS. 1, 2A to 2C. The upper heating mold 16 is connected to the lower heating mold 14 by a hinge 11 and is opened and closed at the same time, and the temperature of the upper heating mold 16 is raised to the temperature set in the temperature regulator 122.

Each of the lower heating mold 14 and the upper heating mold 16 has a built-in heat generating resistor (not shown). The heat generating resistor is electrically connected to the temperature controller 122 and generates heat at a set temperature during the on operation of the power switch 121 to heat the lower heating mold 14 and the upper heating mold 16 at the installation location. An upper lid 15 is mounted on the upper heating mold 16 and a handle 17 for pressing and opening the upper heating mold 16 for opening and closing the upper lid 15 is provided on the upper lid 15. [

The lower heating chamber 141 and the upper heating chamber 161 have the same width, length and height as those of the lower heating chamber 141 and the upper heating chamber 161, respectively, as shown in FIGS. 2c and 2d. Respectively. The lower heating mold 14 and the upper heating mold 16 are provided with a lower clay embossing protrusion 161 protruding at the same height at the same position on the bottom face of the lower heating chamber 141 and the upper heating chamber 161, A plurality of transverse grooves 143 and 163 and longitudinal grooves 144 and 164 are formed around each of the lower raw paper embossed tooth 142 and the upper raw paper embossed tooth 162, Respectively. At this time, the lateral grooves 143 and 163 and the longitudinal grooves 144 and 164 are formed one more than the number of arrangements of the lower raw paper embossed tooth 142 and the upper raw paper embossed tooth 162.

At this time, the lower raw paper embossed tooth and the upper raw paper embossed tooth 162 may have a structure divided into a tooth region formed by a square matrix through the lower side and upper side walls 145 and 165, respectively.

In this embodiment, the lower raw paper embossed tooth 142 and the upper raw paper embossed tooth 162 are formed in the shape of a quadrangular block having a slope whose section is reduced in the height direction, but the present invention is not limited to this form.

2C and 2D, the lower raw paper embossed tooth 142 (see FIG. 2B) and the lower raw paper embossed tooth 142 (FIG. 2B) are placed on the upper and lower secondary row grooves 144, And rounded surfaces 142a and 162a cut in an arc shape are formed at the corners of the upper raw paper embossed tooth 162 and the upper raw paper embossed tooth 162, respectively.

Hereinafter, a method for manufacturing a waffle using the apparatus for manufacturing a waffle according to the present invention will be described in detail.

The method of manufacturing a waffle according to the present invention comprises the steps of placing a raw paper sheet between the lower heating mold 14 and the upper heating mold 16; And

And hot pressing the raw paper disposed between the lower heating mold 14 and the upper heating mold 16.

Preferably, the raw paper is prepared by mixing shortening with a kneader to form a cream; Adding starch, sugar and salt to the cream, mixing and homogenizing the cream; And adding the egg and water to the homogenized cream and mixing.

Shortening, which constitutes the raw paper, is added in an amount of 5 to 10% by weight based on the total weight of the raw paper for better sensory properties of the final product and homogeneous mixing with other ingredients.

At this time, the starch constituting the raw paper preferably contains 20-30% by weight of tapioca starch, 5-20% by weight of pre-phosphate, and 5-20% by weight of high-strength wax, Best of all.

The sugar is added in an amount of 2 to 5 wt% based on the total weight of the raw material, the salt is added in an amount of 0.2 to 1.0 wt% based on the total weight of the raw material, the egg is added in an amount of 5 to 20 wt% A waffle with excellent texture, flavor and taste can be produced.

In addition, the method of manufacturing a waffle according to the present invention includes mixing a shortening with a mixer for kneading to form a cream as shown in FIG. 14;

Adding starch, sugar and salt to the cream, mixing and homogenizing the cream;

Adding egg and water to the homogenized cream and mixing to form a raw material;

Placing a waffle in the raw paper and arranging the waffle in a round shape in a stick shape between a lower heating mold and an upper heating mold; And

And hot pressing the raw paper placed between the lower heating mold and the upper heating mold.

In the present invention, the waffle contained in the raw paper is not particularly limited, but preferably at least one selected from the group consisting of sweet potato balsam, bean jam, jam, cooked meat, brown sugar, and potatoes (including potatoes cooked) have.

Considering the sensory characteristics, the wax is preferably added in an amount of 20 to 30 parts by weight based on 100 parts by weight of the raw paper.

The method of manufacturing a waffle according to the present invention further includes the step of placing the sausage on the raw paper after the step of arranging the raw material between the lower heating mold and the upper heating mold to improve the sensory characteristics and produce a more diversified product As shown in FIG.

The waffle-type ready-to-make pastry manufacturing apparatus and the method for manufacturing the waffle thus constructed will be described in more detail with reference to examples.

First, the waffle type instant pastry manufacturing apparatus of the present invention can simultaneously produce two types of waffle type pastries.

The first embodiment is to produce a waffle-shaped pastry 5 as shown in Fig. 3 by arranging raw garment-like raw paper 5a between a lower heating mold 14 and an upper heating mold 16, followed by heating and pressing. In the second embodiment, as shown in FIG. 4, a small support 6 is placed on a raw paper 5a and placed between a lower heating mold 14 and an upper heating mold 16, followed by heating and pressing to form a waffle-type instant sausage pastry 5). The sausage 6 after being roasted is changed to the baked sausage 6a.

Of course, these waffle-type pastries can be easily put into a tasting fashion when they are manufactured.

First, we explain how to make a waffle-type pastry (5).

The power switch 121 is turned on to heat the lower heating mold 14 and the upper heating mold 16 as shown in FIG. At this time, the temperature setter 122 adjusts the set temperature appropriately.

Thereafter, the raw paper 5a prepared as shown in Fig. 3 is placed on the lower heating mold 14. At this time, the raw paper sheet 5a is placed in the lower side column groove 144 where the round curved surface 142a of the lower heating mold 14 is not present.

In this state, the upper heating mold 16 is closed and closed by holding the pushing and opening handle 17, and then the cooking switch 124 is turned on. The timer 123 is operated by the ON operation of the cooking switch 124, and a certain cooking time elapses. During this process, the raw paper 5a is flattened by the lower raw paper embossed tooth 142 and the upper raw paper embossed tooth 162 and is formed by the lateral heat grooves 143 and 163 and the longitudinal heat grooves 144 and 164 as shown in Figs. 3 and 12, It is baked with a stick waffle shape with a mold frame.

When the set time of the timer 123 ends, the upper heating mold 16 is opened again to produce a finished waffle-type pastry.

Next, a method for manufacturing the waffle-type instant sausage pastry 5 of the second embodiment is as follows.

That is, the prepared raw paper 5a is placed on the lower heating mold 14 as shown in Fig. 4, and the raw paper 5a is again placed on the raw paper 6a I put it. At this time, the raw paper sheet 5a is placed in the lower side end groove 144 in which the round curved surface 142a of the lower heating mold 14 is formed.

In this state, the upper heating mold 16 is closed by closing the handle 17 for opening and closing, and then the cooking switch 124 is turned on. The timer 123 is operated by the ON operation of the cooking switch 124, so that a certain cooking time is passed. During this process, the raw paper 5a is flattened by the lower raw paper infeed tooth 142 and the upper raw paper infeed tooth 162, and the stick waffle having long cross type frames by the lateral heat grooves 143, 163 and the longitudinal row grooves 144, At the same time, the substrate 6 is brought into contact with the round curved surface 162a of the upper heating mold 16 and is baked, and then converted into a textured sausage 6a having a color change.

Thereafter, when the set time of the timer 123 ends, the finished waffle-type ready-to-hold pastry is manufactured.

In the present manufacturing method, if a wooden stick for a handle is inserted in the raw paper (5a) and is cooked, a hot baked waffle-type pastry can be conveniently held immediately.

5 and 6, the lower partition walls 145 are removed and the upper partition walls 165 are divided into a plurality of partition blocks 165a having the same spacing. Sausages can be baked separately or pastries can be made.

8 and 9, toothed pins 147 and 167 may be formed on opposite end surfaces of the lower raw paper embossed tooth 142 and the upper raw paper embossed tooth 162, respectively. When the toothed fins 147 and 167 are formed as described above, holes are formed in the flat portion of the pastry, thereby increasing the temperature of the heat concentration and thus crisping pastry taste.

10, in order to form holes in protrusions of the pastry 5 at regular intervals in the lateral heating grooves 143 and 163 and the longitudinal grooves 144 and 164 of the lower heating mold 14 and the upper heating mold 16, A plurality of hole pins 148 and 168 may be provided on the bottom surface of the heating chamber 141 and the upper heating chamber 161, respectively. Even in this case, the degree of heating concentration in the protruding portion of the pastry 5 is increased, and a crunchy texture can be obtained.

In addition, as shown in FIG. 11, the various types of lower heating molds 14 described above can be detachably attached to a separate lower casing 13.

Hereinafter, the present invention will be described in more detail with reference to Examples. It is to be understood, however, that these examples are provided so that the scope of the present invention is not limited thereto.

[Example 1]

1000 g of shortening was put into a mixing ball of a kneading blender, and the kneader was turned into a cream state for 5 minutes at a low speed and for 5 minutes at a medium speed. 4000 g of tapioca starch, 1000 g of pre-phosphoric acid, 400 g of sugar, 1000 g of high-strength powder and 400 g of salt were added to the shortening of the cream state, and the mixture was mixed at low speed for 3 minutes. 1500 g of eggs and 2000 g of water were added thereto, and the mixture was blended at low speed for 2 minutes and at high speed for 2 minutes. The finished dough was divided into 50g portions, and 20g of sweet potato dough was cut into waffles on the divided dough and rolled on the floor to make round sticks.

The raw paper thus formed was placed between the lower heating mold and the upper heating mold of the inventive apparatus and the raw paper placed between the lower heating mold and the upper heating mold was heated and pressed to produce a waffle.

[Example 2]

A waffle was prepared by the same procedure as in Example 1, except that bean jam was used in the waffle.

[Example 3]

The waffle was prepared by the same procedure as in Example 1 except that strawberry in the waffle was used.

[Example 4]

A waffle was prepared by the same procedure as in Example 1 except that beef cooked in a waffle was used.

[Example 5]

The waffle was prepared by the same procedure as in Example 1, except that the ground sugar in the waffle was used.

[Example 6]

A waffle was prepared by the same procedure as in Example 1 except that potatoes in which waffles were cooked were used.

[Example 7]

Sausage waffles were produced in the same manner as in Example 1 except that the step of disposing the raw paper between the lower heating mold and the upper heating mold was followed by the step of placing the sausage on the raw paper.

[Experimental Example 1]

The sensory evaluation results of the waffles prepared according to Examples 1 to 7 on 5-point scoring method for each sample of 30 samples with excellent taste were as shown in Table 1 below, and in all the test items, General waffle).

Quality characteristics division Visual characteristics flavor Scent Texture Overall likelihood Example 1 4.5 4.5 4.5 4.5 4.5 Example 2 4.5 4.5 4.5 4.5 4.5 Example 3 4.5 4.5 4.6 4.5 4.5 Example 4 4.5 4.6 4.6 4.6 4.6 Example 5 4.5 4.6 4.6 4.6 4.6 Example 6 4.5 4.6 4.6 4.6 4.6 Example 7 4.7 4.8 4.8 4.9 4.8 Comparative Example 3.5 4.0 4.0 4.1 4.0

♪ -1. It is very bad. 2. It is bad. 3. It is normal. 4. Good. 5. Very good.

As a result of comparing the waffles obtained according to each of the examples and the comparative examples, it was confirmed that the waffles according to the present invention were superior in taste, aroma, especially texture, and thus were highly evaluated as sensory characteristics, and thus were excellent as palatable foods.

While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is evident that many alternatives, modifications and variations will be apparent to those skilled in the art in light of the above teachings. will be. The invention is not limited by these variations and modifications, but is limited only by the claims appended hereto.

12: Temperature control unit main body
14: Lower heating mold
141: Lower heating chamber
142: Lower biocompatible indented tooth
16: Upper heating mold
161: Upper heating chamber

Claims (14)

A temperature control unit main body 12 provided with a power switch 121, a temperature controller 122, a timer 123, and a cooking switch 124;
A lower heating mold (14) mounted on the upper surface of the temperature adjusting unit body (12) and generating heat at a temperature set in the temperature regulator (122);
And an upper heating mold (16) connected to the lower heating mold (14) by a hinge to be opened and closed at the same time and generating heat at a temperature set in the temperature regulator (122);
The lower heating mold 14 and the upper heating mold 16 are respectively provided with a lower heating chamber 141 and an upper heating chamber 161 which are opened to face each other with the same width and length and height, A bottom raw paper embossing tooth 142 and an upper raw paper embossing tooth 162 protruding from the bottom surface of the upper heating chamber 161 at the same position at a constant height and arranged in the same number grid as the lower raw paper embossing tooth 162, A plurality of transverse grooves 143 and 163 and longitudinal grooves 144 and 164 formed around the upper and lower raw paper press-fit teeth 162 and 142, respectively,
The upper and lower raw paper press-fit teeth 162 and the lower raw paper press-in teeth 162 have opposite end planes formed with wax sausage-combined pastry manufacturing apparatuses having tooth-shaped fins 147 and 167 so that the heating concentration temperature is raised to be crunchy using,
Placing the raw paper between a lower heating mold and an upper heating mold; And
And heating and pressing the raw paper disposed between the lower heating mold and the upper heating mold. The method according to claim 1,
Mixing the shortening with a kneader to form a cream;
Adding starch, sugar and salt to the cream, mixing and homogenizing the cream;
Adding egg and water to the homogenized cream and mixing to form a raw material; ≪ / RTI > The method according to claim 1,
Mixing the shortening with a kneader to form a cream;
Adding starch, sugar and salt to the cream, mixing and homogenizing the cream;
Adding egg and water to the homogenized cream and mixing to form a raw material;
A step of putting the waffle into the raw paper and making it into a stick shape in a round form; Wherein the waffle is made of a wax. 4. The method of claim 3,
Wherein the waffle is selected from the group consisting of sweet potato bran, bean jam, jam, cooked meat, brown sugar, and potato. 4. The method according to claim 2 or 3,
20 to 30% by weight of tapioca starch, 5 to 20% by weight of pre-phosphate, and 5 to 20% by weight of high strength. [4] The method of claim 3, wherein 20 to 30 parts by weight of the wax is added to 100 parts by weight of the raw material. 2. The method of claim 1, further comprising the step of placing the sausage on the raw paper after placing the raw material between the lower heating mold and the upper heating mold. The waffle sausage making machine according to claim 1,
Wherein the lower raw paper press-in teeth and the upper raw paper press-in teeth are divided into a toothed area made up of square rows and columns through the lower side and upper side partitions, respectively. The waffle sausage making machine according to claim 1,
Wherein the lower raw paper press-in teeth and the upper raw paper press-in teeth are formed in the shape of a square block having a slope whose cross section is reduced in the height direction. The waffle sausage making machine according to claim 1,
And a round curved surface cut out in an arcuate shape is formed at each corner of the lower raw paper embossed tooth and the upper raw paper embossed tooth to seat the sausage in the longitudinal grooves of the corresponding one of the upper and lower side secondary row grooves. Gt; delete The waffle sausage making machine according to claim 1,
In order to form a hole in the waffle-shaped pastry at regular intervals in the lateral grooves 143 and 163 and the longitudinal grooves 144 and 164, hole pins 148 and 168, respectively, formed on the bottom surfaces of the lower and upper heating chambers 141 and 161, And a plurality of wafers are formed. The waffle sausage making machine according to claim 1,
Wherein the lower heating mold and the upper heating mold are mounted in the lower casing and the upper casing, respectively, and the upper casing is provided with a pushing and opening / closing handle on the opposite side of the hinge end. The method according to claim 8, wherein the waffle sausage-
Wherein the lower side partition wall is removed and the upper side partition wall is divided into a plurality of divided blocks arranged at the same spacing distance.

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