MANUFACTURING METHOD SNACK FOR CHILD AND SNACK FOR CHILD THEREOF

摘要

The present invention can help prevent tooth decay while improving the sweetness by coating the surface of the confectionery using stevia, as well as preventing the surface of the confectionery from being melted and sticky when gripped by an infant, so that infants can easily grasp it and consume it. It relates to a method of manufacturing a confectionery for infants that can be used and a confectionery for infants manufactured therefrom. The present invention relates to a confectionery manufacturing step of manufacturing a confectionery using grain powder, a natural sweetener manufacturing step of manufacturing a natural sweetener including stevia and erythritol, a liquid sweetener manufacturing step of manufacturing a liquid sweetener by dissolving the natural sweetener, and the A fruit and vegetable powder mixing step of mixing fruit and vegetable powder with a liquid sweetener, a confectionery heating step of heating the confectionery, a confectionery coating step of coating the surface of the prepared confectionery by pressing and spraying the liquid sweetener, and the coated confectionery. In the manufacturing method of confectionery for infants comprising a heat discharging step of discharging heat, the natural sweetener manufacturing step is to prepare a natural sweetener by mixing 10 to 20 parts by weight of powdered stevia with respect to 100 parts by weight of erythritol, and the In the liquid sweetener manufacturing step, in order to prepare the natural sweetener into a liquid sweetener in a liquid state, only the natural sweetener is dissolved by heating at 110°C to 170°C for 5 to 20 minutes, and the fruit and vegetable powder blending step includes 100 Carrot powder, broccoli powder, pumpkin powder, cabbage powder, potato powder, apple powder, pear powder, blueberry powder, banana powder with respect to 100 parts by weight of the liquid sweetener maintained at 100°C to 120°C while maintaining at ℃ to 120°C 10 to 30 parts by weight of at least one of the fruit and vegetable powder is mixed, and the heating step of the confectionery is prepared so that the liquid sweetener mixed with the fruit and vegetable powder is prevented from hardening when it touches the confectionery, so that it is evenly buried on the surface of the confectionery. In order to maintain the temperature of the confectionery at 110 ℃ to 150 ℃, the confectionery is heated for 5 to 10 minutes after putting the confectionery in a heating machine of 100 ℃ to 150 ℃, and the confectionery coating step prevents the shape of the confectionery from being deformed. While the liquid sweetener mixed with the fruit and vegetable powder is evenly distributed and coated on the surface of the confectionery, the heated confectionery is put in a dragee and rotated, and the liquid sweetener is sprayed under pressure for 30 to 60 seconds.