EA012239B1 - Method for forming configured confectionery articles (versions), articles formed thereby (versions), and a mold manufactured therefor - Google Patents

Abstract

The invention relates to food industry, in particular to forming configured confectionary articles from different food products, mainly from chocolate, saccharine confectionary mass, fruit jelly etc. A method of forming configured confectionary article comprises manufacture a mold, filling the mold with a food product, forming, cooling, hardening and withdrawing the formed article therefrom. The mold is manufactured by forming an elastic polymer enclosure on the mold surface, hardening thereof, withdrawing the enclosure and treating its inner surface by cleaning and and/or washing. Duration of keeping of formed food product during a cooling step depends on a given thickness of the hardened layer of the confectionary article. The invention is aimed at improving consumer properties of configured articles, widening production variety, providing better preservation during transportation and storage, as well as improving their flavor properties due to use of wider variety of used confectionary products and providing production of stuffed confectionary articles.

Description

The invention relates to the food industry, in particular to the confectionery industry, and relates to methods for manufacturing curly confectionery. At the same time as food for the manufacture of curly products, mainly chocolate is used, as well as products containing chocolate and cocoa. In addition, to implement the claimed invention it is possible to use sugar confectionery masses, marmalade, jelly mass, caramel mass and other viscous formable confectionery mass, as well as sugary semi-finished products suitable for cooling curing and for subsequent storage at room temperature or at low temperature.

The prior art various methods of manufacturing curly products from food products that are widely used in the confectionery industry.

In particular, there is a known method for manufacturing shaped confectionery products, disclosed in patent VI 2239328 C1, published on November 10, 2004. The method is aimed at making jewelry by creating volumetric and light sculpture images of up to 1.5 m in size and more. This method involves the implementation of individual elements of the sculptural images of the confectionery mass and connecting them together in a three-dimensional sculpture. At the same time, as a confectionary mass for individual elements of the sculptural image, protein mass is used, individual elements are obtained by hand molding and subsequent drying, cutting out the image contours and re-drying, and the elements are connected by making through holes through them to form internal skeletal parts of the sculpture. images and filling the last white chocolate in a melted form, while the resulting image is covered with a layer of melted white chocolate Mykh shades with subsequent smoothing of the surface of the product. In the above patent VI 2239328 C1 also disclosed various types of shaped confectionery products obtained by this method.

The disadvantage of this method is that the figured confection obtained in the form of three-dimensional sculpture is not strong enough, because it is made of composite, so when packing and transporting there is a danger not to preserve its integrity.

The task of manufacturing a solid cast confectionery in small-scale production conditions is solved, for example, in Japanese Patent Application 1P 03-047039 A, published 12.28.1991. This method involves the molding of a figured chocolate confectionery by making a mold from silicone according to the layout (i.e., according to the model) of the figured product. For this, the model is coated with a silicone material having a clay consistency, it is cured, then cut into two parts, the model is removed, a filling hole is made, the mold is collected, chocolate is poured, cooled and the hardened chocolate product is removed by bending the halves of the form. The Japanese Patent Application 1P 03-047039 described above also discloses the design of a mold for the manufacture of shaped chocolate products. The disadvantage of the described method is that it allows you to make curly chocolate products only from a homogeneous material and relatively simple form.

A similar method for forming chocolate products, a method for making a mold, and a form design are also disclosed in patent VI 2289938 C1. This method of forming curly chocolate products involves the manufacture of a mold by layer-by-layer application of silicone onto a prefabricated breadboard, pouring chocolate into the mold, solidifying the chocolate, and removing the chocolate product from the mold. Moreover, in the manufacture of the mold after applying the second and subsequent layers of silicone, a reinforcing mesh is laid, the base surface of the mold is created by pressing the last layer, the first chocolate layer is applied with a brush, and after pouring the rest of the chocolate, the vibrating table is processed and the reverse side of the chocolate bar is leveled. The patent also discloses a form made by this method. The technical result of the present invention, as indicated in the description of the patent, is expressed in reducing the complexity of the process of forming chocolate products due to the fact that there is no need to manufacture a second steam, hard plaster or cement form. In addition, the resulting form and method of its manufacture make it possible to obtain chocolate products of complex reliefs while ensuring rigidity of the structure, thereby improving the quality of the products obtained and reducing the risk of damage to the form.

However, the polymer silicone forms, obtained by the methods described above, are thick-walled, therefore, they are not sufficiently elastic for the manufacture of products of complex configuration. The use of reinforcing materials additionally leads to a decrease in elasticity, which do not allow to stretch the shape when removing the product. In addition, both methods require a large consumption of polymeric material, in particular expensive silicone, which is reflected in the increase in the cost of production.

It should be noted that in some cases the use of double forms containing at least one inner forming flexible and elastic shell and at least one hard and rigid outer shell is preferable, in particular, for the manufacture of overall products of complex configuration.

The closest analogue for the proposed second variant of the method of manufacturing a figured confectionery product is the method disclosed in Japanese Patent Application 1P 02-108509 A, published

- 1 012239

04/20/1990 From this publication, a method for melt-molding products of complex configuration and their subsequent solidification upon cooling is known. This method is applicable to the molding of products from a variety of fusible materials such as chocolate, fruit jelly, wax, soap, etc. In accordance with the example given in the description, in the process of forming shaped articles, injection molds are made of an elastic and flexible material, in particular of polyethylene with a thickness of 0.2-0.6 mm. In these thin molds, molding cavities are performed, the inner surface of which is the forming surface. Two outer bases are applied to the outer surfaces of the thin molds, which are more massive and constitute the outer supporting shell of the composite form. Bases are, for example, made of high density polystyrene foam, which is a more rigid material than polyethylene. In the bases, in places corresponding to the molding cavities of the casting molds, the same cavities are made in order to be able to combine the outer and the inner shells of the composite form. When assembling the mold for the manufacture of the figured product, two injection molds have molding protrusions opposite each other and close. On their outer surfaces have a base, the upper and lower edges of which are inserted into the U-shaped locking mount. Liquid chocolate is poured through the filling hole. The casting is cured with cooling. When extracting a molded product, the composite form is disassembled, the fasteners are separated from the bases and the injection molds are separated.

Additionally, we note that when the fastener is removed from external bases, the compressive force is removed from them, and they are elastically separated from the molds, that is, the outer shell of a double composite form is separated from the inner one. This method allows to obtain products only from a homogeneous casting material of relatively small size without cavities and without the possibility of variation of their weight and size parameters. This method also does not allow to improve the taste characteristics of figured products through the use of various fillings. In addition, in the described patent document is limited to the choice of materials for the manufacture of molds, which prevents further improvement of the surface quality of shaped products.

In the prior art there is information that in the manufacture of confectionery products, an elastic polymer shell of the mold can be made using a variety of raw materials, for example, from cold curing polyurethanes, polyethylene, polypropylene, polyvinyl chloride, teflon, food rubber and from various rubber-like materials made, in particular , from materials based on natural or synthetic rubber, including food-grade latex, as well as from a wide group of silicones, including viksint, formoplasts, with Elast, elastosily, Pentelast other polisilaksany different brands.

However, molding shaped confectionery products, in contrast to making copies of artistic products in other areas of technology, construction, jewelry or art, uses a similar technology, imposes strict requirements on the material of the form that is in contact with food.

Practice shows that among polymers, silicones are the most favorable from the point of view of safety of contact with food (see, for example, EP 1589401 A1 from 11/23/2005).

However, it should be borne in mind that even silicones, that is, polyorganosiloxanes permitted for use in the food industry, should be controlled according to the requirements of sanitary norms for the release of substances such as formaldehyde, acetaldehyde, phenol, and methyl and butyl alcohols.

The use of other materials for making molds is associated with the problem that one of the most common components of such materials is latex. The ability of latex to cause allergies has long been known. Back in 1927, Stern described the characteristic allergy reaction to latex. For decades, isolated observations of latex allergy have been described. But in recent decades, this problem has become more urgent due to the sharp increase in the number of people with allergic reactions caused by hypersensitivity (sensitization) to latex. Such people have allergic reactions if contact with products containing latex is repeated. Often allergic reactions to latex occur in response to the inhalation of dust containing its smallest particles. Dust can combine with dusting substances, then the concentration of allergens increases dramatically.

Latexes are aqueous polymer dispersions. The most common latex rubber. Synthetic latexes are aqueous dispersions of synthetic rubbers resulting from emulsion polymerization. Synthetic latexes also include dispersions of plastics, such as polyvinyl chloride, polyvinyl acetate. Artificial latex (artificial dispersion) - products that are formed during the dispersion of the finished polymers in water. As a rule, such latexes are obtained from rubbers synthesized by solution polymerization, for example butyl rubber, and isoprene rubbers.

According to foreign press reports, it is known, for example, that research conducted by the British Food Standards Agency (P8A) showed that about one third of the food packaging contains latex, an allergic substance. In many cases, latex moves.

- 2 012239 of packaging in food themselves. A safe level of latex content has not yet been established, but it is known that an amount of 1 ng / ml is sufficient to cause a negative reaction (see the article: “Label Printing - One third of the packaging in the UK contains an allergen.” - 10.08.2006, \ y \ y \ y.ro1pos.us / ps \ Y5 / 2006/08 / 10.1Pt1).

Of course, molds for the manufacture of shaped confectionery products are in contact with food products significantly less time than packaging materials, so the probability of their influence on the surface quality of the molded food product is much less than in the case described above.

To control the influence of technological materials on the properties of food hygienic standards set the maximum permissible amount of chemicals released from materials in contact with food. In addition, sanitary norms regulate the permissible amounts of migration (DCM) of chemicals released from polymeric and other materials in contact with food. The presented technical solution takes into account the above requirements, as well as aims to eliminate the disadvantages of technologies known from the prior art, and to improve the overall environmental friendliness of confectionery products.

Thus, the claimed invention is directed to solving the problem of increasing the level of consumer properties of shaped confectionery products.

The technical result of the invention is to improve the quality of curly confectionery, improve their weight and size indicators, improve surface treatment of curly products, improve the shape preservation of products under conditions of transportation and storage, as well as improve taste characteristics by expanding the diversity of confectionery products used and providing the possibility of manufacturing curly products with stuffing.

The problem is solved by implementing the inventive method of manufacturing curly confectionery products and its variants, as well as versions of the products obtained by the claimed methods in the appropriate form.

The claimed method of manufacturing a figured confectionery product in the first embodiment includes making a mold, placing at least one low-melting food product in a mold, molding and curing it by cooling and aging, removing the shaped article from the mold. Food products of liquid or softened consistency are used for shaping, and the mold is made by forming an elastic polymer shell on the model surface, curing the resulting shell, removing the model and treating the inner surface of the elastic polymer shell, which includes cleaning and / or washing it. Moreover, the duration of exposure of the molded fusible food product during cooling is set in accordance with a given thickness of the cured layer. The specified thickness of the cured layer of the figured product is set depending on its desired weight and size parameters. Large products made from dense confectionery masses such as chocolate are obtained too heavy, which often makes them difficult to transport or place as decorations, for example, on other confectionery products such as cakes, etc. Therefore, it is often advisable to make large products hollow, but the wall thickness should be sufficient to ensure the strength and preserve the shape of the product during transportation of the product. In addition, medium-sized and small-sized figured products, especially children's range, can also be made hollow to fill them with various fillings, for example, a souffle or fruit pastry minced, which contributes to the variety and improves the taste properties of figured products.

Much attention during the implementation of the claimed method of manufacturing curly confectionery products is paid to the issue of improving the quality of their surface in terms of eliminating any influence of the material of the molding equipment on the consumer properties of the finished product. First, for the manufacture of the mold, a material certified for food compatibility is selected, and after removing the model from the mold cavity, a thorough treatment of the inner surface of the resulting elastic polymer shell, including its cleaning and / or rinsing, is carried out. Models are often made from plastic materials such as clay, various sealants or clay. Although, for example, plasticine models are subjected to cold treatment to increase their hardness, however, the subsequent cleaning of the inner walls of the mold should be controlled. In this case, the inner surface of the elastic polymer shell is washed successively with detergents, water, and ethyl alcohol or alcohol-containing solutions. In addition, this treatment increases the consumer properties of curly products obtained by the claimed method, since it reduces the likelihood of allergic reactions to latex arising in response to dust containing tiny latex particles, which may be part of the material of the forming elements of the form. For the same purpose, the treatment of the inner surface of the elastic polymer shell may additionally include the application of a coating, in particular a food-grade lacquer.

When implementing the inventive method of manufacturing curly confectionery products use chocolate and products containing chocolate and cocoa, as well as their substitutes.

While chocolate for the purposes of this invention is considered as a product, in which

- 3 012239 includes not less than 35% of dry substances of cocoa products, including at least 18% of cocoa butter and not less than 14% of dry defatted substances of cocoa products.

In the production of chocolate, it is possible to use, without changing the minimum amount of cocoa oil, up to 5% to the total weight of the chocolate mass (without major additives) of vegetable fats - equivalents of cocoa butter and (or) cocoa butter improvers.

The following main types of chocolate are used.

Milk chocolate - chocolate, which contains not less than 25% dry matter of cocoa products;

not less than 2.5% of dry defatted substances of cocoa products;

not less than 12% of dry matter of milk and / or dairy products;

not less than 2.5% milk fat;

not less than 25% of total fat.

White chocolate - chocolate, which contains not less than 20% cocoa butter and not less than 14% solids of milk and / or dairy products, including at least 3.5% milk fat;

and the composition of white chocolate does not include cocoa mass and cocoa powder.

Chocolate with a filling is chocolate, milk chocolate, white chocolate or their combinations and filling from a different confectionery mass, while the chocolate content is at least 25% of the total mass of the product.

When implementing the inventive method of manufacturing curly confectionery products, as well as low-melting food products, besides chocolate, it is also proposed to use sugary masses, marmalade, jelly masses, caramel masses, as well as sugary confectionery semi-finished products suitable for molding.

At the same time, the sugary confectionery masses are confectionary masses, the main prescription component of which is sugar and / or its substitutes and sweeteners. They are divided into sugary chocolate confectionery masses, candy masses, caramel and marmalade masses, pastilles, whipped masses, oriental sugary masses and masses for chewing gum.

Sugary chocolate confectionery masses are sugary confectionery masses coated with chocolate coating in an amount of not less than 25% of the total mass of the product, or containing not less than 25% cocoa products of the total mass of the product, which include not less than 10% cocoa butter.

Candy masses are sugary confectionery masses composed of one or several pastry masses:

praline - finely ground confectionery mass made of sugar, roasted nuts, cocoa butter or its substitutes, with the addition of other raw materials, food additives and / or aromatic substances; mass fraction of nut fat in the candy mass of praline - not less than 10%;

confectionery mass on the basis of fats - finely ground mass made from sugar, fat or cocoa butter substitute, cereals or legumes, with or without the addition of food additives and / or aromatic substances; mass fraction of fat - not less than 18.0%;

fine creamy confectionery mass consisting of sugar, nuts, cocoa butter, butter, with or without additions of food additives and / or flavoring substances, obtained by knocking; mass fraction of milk fat - not less than 5.0%; cocoa butter - at least 7.0%, nut fat - at least 10%;

shot down confectionery mass - finely ground mass consisting of sugar, fats, with the addition of dairy, nut, oilseed raw materials and aromatic substances; mass fraction of fat - at least 26%;

fruit confectionery mass obtained by boiling fruit and berry raw materials with sugar, molasses, with or without addition of a builder and / or aromatic substances; mass fraction of fruit raw materials in which is not less than 6.0% of the dry matter;

jelly mass is a confectionary mass consisting of sugar, molasses, tune-forming agent, with or without the addition of food additives, flavors and dyes; mass fraction of the amendment in which is not less than 1.0%, and the sugar content in terms of sucrose - not less than 70%;

fondant is a homogeneous fine-crystalline confectionary mass consisting of sugar, molasses, with the addition of milk or fruit and berry or other raw materials, food additives and / or aromatic substances; mass fraction of milk fat - not less than 2.5%; the content of fruit and berry raw materials is not less than 14%;

milk confection mass is a mass consisting of sugar, molasses, milk, with the addition of flavoring and / or aromatic substances, which has a crystalline or viscous consistency; mass fraction of milk fat - not less than 2.5%;

whipped confection mass is a mass consisting of sugar, molasses, condensed milk, agar, egg white, butter, with the addition of aromatic substances and dyes; mass fraction

- 4 012239 milk fat - not less than 20.0%;

Foamy (light-structuring masses) - confectionary masses of foamy structure, obtained by knocking out sugar-syrup agar syrup with egg white, with the addition and use of flavoring and aromatic substances and dyes; mass fraction of moisture - no more than 23%; density - not more than 750 kg / m ³ .

For the purposes of this invention, sugary confectionery semi-finished products suitable for molding can be used, in particular marzipan mass, as well as various glazes.

For the manufacture of shaped confectionery caramel mass can be used, i.e. confectionery mass obtained by boiling the caramel syrup, with or without the filling, with or without the addition of food additives and / or aromatic substances. Mass fraction of moisture for candy caramel - not more than 3.0%. Mass fraction of sugar in terms of sucrose - at least 50%.

Marmalade mass is a confectionary mass of jelly-like consistency, obtained by boiling fruit syrup or gel-forming solution with sugar and adding food additives and / or aromatic substances. Mass fraction of fruit raw materials for fruit and berry marmalade on the dry matter - not less than 4.0%, for jelly-fruit - not less than 1.0%. Mass fraction of the amendment for jelly marmalade - not less than 1.0%. Mass fraction of sugar in terms of sucrose - not less than 45.0%.

Pastoral masses are confectionary masses with a foamy structure consisting of fruit and berry raw materials, sugar, a frother and a gelling agent, with the addition of food additives and / or aromatic substances. Mass fraction of fruit raw materials for dry matter - not less than 4.0%. Mass fraction of moisture - no more than 25%.

The mass for chewing gum is a sugary confectionery mass made with the use of an elastic base and food additives with chewing properties.

All of the above confectionery masses are perfectly molded using the operations of the proposed method and its variants, and are suitable for producing the claimed shaped confectionery products. The inventive method of manufacturing a figured confection includes the manufacture of a mold by forming an elastic polymer shell on the surface of the model, followed by curing the resulting shell, that is, it includes the operation of removing the silicone impression or impression from the model. However, the subsequent removal of the model is not always possible by stretching the elastic shell. This is possible only when the model has a relatively smooth shape and is made without strongly protruding parts. In this case, the shell can be removed "stocking", sometimes even such a model extraction is called "glove", which is essentially the same thing. Otherwise, the elastic polymer shell must be made detachable. The simplest version of the connector is a cut. Therefore, the inventive method assumes that to retrieve the model, the elastic shell is incised or cut into two or more pieces. However, such an embodiment of the connector is not always convenient, since it does not provide for the formation of means of fixation, which creates difficulties in the subsequent assembly of the mold for pouring the moldable material, since it is difficult to precisely match the component parts of the split elastic polymer shell.

The inventive method of manufacturing figure confectionery provides at the stage of manufacture of the form that is capable of polymerization of the starting material for the manufacture of elastic polymer shell is applied to the model in a liquid or plastic state.

At the stage of mold making, the initial material for the manufacture of an elastic polymeric shell is the easiest to apply to the model by pouring with subsequent vacuuming or without it. To do this, before applying the material to the model in the liquid state, a supporting box (flask) or casing is made for placing the model in them, and then pouring is done carefully from one edge, trying to avoid the formation of air bubbles.

Thus, the elastic polymer shell of the mold is made by pouring a model located in the box with a liquid capable of polymerization with the formation around the model of an elastic polymer material adjacent to it.

Instead of a box, you can make a supporting cover by applying one or more layers of intermediate material to the model. Then the surface of the intermediate material layer is delimited by a separating side, then the surface of the intermediate material is coated with a layer of self-curing material to form a connector along the separating side, the casing is cured and dried, then the casing is disassembled and the intermediate material is removed.

After that, an elastic polymer shell of the mold is made by placing the model in a case with a gap corresponding in thickness to the layer of the removed intermediate material, then a liquid capable of polymerization is filled into the gap between the case and the model, with the formation of an elastic polymer in the specified gap around the model material.

In addition, rigid supporting elements may not be used at all in the form design, and the elastic polymeric shell of the mold is made thicker by layer-by-layer deposition of the initial material on the model with the formation of a multi-layer polymeric elastic shell on the surface of the model. Acceptance of layer-by-layer deposition of the starting polymer material

- 5 012239 per model allows the exposure during drying of each layer, necessary for its degassing, which, in turn, eliminates the vacuum operation, commonly used in the technology of manufacturing elastic forms to remove air bubbles, significantly reducing the strength of the finished form.

The inventive method of manufacturing figure confectionery provides that the elastic polymer shell forms can be performed using the original polymer material selected from the group including silicone, polyethylene, viksint, food latex, formoplast, sielast, elastosil, pentelast (or pentoelast), polydimethylsiloxane, teflon .

The inventive method in the manufacture of shaped confectionery of relatively large dimensions provides that to avoid deformation of the elastic shell using its rigid fixation in the supporting element, for this, after the formation of an elastic polymer shell, it is additionally applied, for example, by coating the self-curing material to obtain an adjacent rigid outer shell .

In the manufacture of figured confectionery products of complex volumetric configuration and relatively large dimensions, the inventive method provides that the mold is made detachable from several composite forming parts, each of which contains an internal forming elastic polymer shell and a rigid outer shell adjacent to it, for this purpose the model is divided into several parts , on each of them form a shell of elastic polymeric material and the corresponding, adjacent rigid outer skin a barrel of self-curing material with the possibility of detachable connection of the components of the form among themselves and their fixation.

For fixing parts of the form, including an elastic polymer shell and a rigid outer shell adjacent to it, on the surface of the connector, they are provided with fasteners made, in particular, in the form of one or several notches on one part of the form and in the form of one or several corresponding projections on mate form.

Figured confectionery products may have large dimensions. In this case, the weight of the molded product is large and additional measures must be taken to prevent leakage through the joints of the mold. The detachable edges of the polymeric shell of the mold fit more closely to each other if the compressive force directed towards them is maintained. The polymeric materials used to manufacture the elastic shell of the form are flexible and resilient, and the compressive force applied to the connectors leads to complete compensation of any irregularities at the joints, and hence to the absence of a seam on the finished product in the place that corresponds to the junction of the parts of the form. This method of additionally improves the quality of the finished product. To this end, for additional fixation between parts of a detachable form over a rigid outer shell, it is flexed. The form of a clamp, wire fastening, tape or other similar means.

The process of pouring the molded product into the mold can be performed in one or in several stages.

To improve the surface quality of the molded product, it is advisable to place a low-melting food product on the inner surface of an elastic polymer shell, cool it with curing, and then cure the remaining mass of the molded low-melting food product. This fill sequence prevents the formation of surface defects on the product, such as bubbles and shells.

To ensure the strength of the product, in particular, in the conditions of transportation, it is preferable that the shaped article be made monolithic rather than composite of several separately manufactured parts. In this case, during the subsequent processing of the product, food dyes can be applied to its individual parts, however, the figured product looks more interesting, painted in different colors by making the corresponding parts of food products suitable for this in color. The inventive method provides that as components of a figured confectionery, several types of low-melting food products, differing in color, are used, while the component whose color corresponds to the specified color of this part of the figured product is applied to the inner surface of the elastic polymer shell, and then fill the rest of the mass of the molded food product, regardless of its color, based on the desired taste of the product .

To facilitate overall shaped confectionery, the inventive method provides that the exposure time during cooling is set in accordance with a given thickness of the cured layer of a formable food product, after which the uncured mass is poured or otherwise removed to form an internal cavity in the product.

In some cases, for example, in the manufacture of figured confectionery products for children, the cavity in the product is filled with various fillings.

In other cases, the duration of exposure during cooling is set sufficient to cure the formable food product throughout the thickness of the shaped product. Then the product turns out

- 6 012239 completely monolithic and homogeneous.

After extraction from the mold, the figured confection is processed by removing the sprues, stripping seams at the joints of the components of the form, eliminating any other surface defects such as bubbles, shells, etc. Surface treatment of the product may include grinding the surface glossy layer, which improves the fixing of the paint layer during the subsequent decoration of the product.

The second independent version of the claimed method of manufacturing a figured confectionery product involves the use of a more complex form as a form, consisting of at least two shells: from the inner elastic polymer shell and from the outer outer rigid supporting shell.

Thus, the inventive method of manufacturing a figured confectionery product from low-melting food products in accordance with the second embodiment of its implementation provides for the manufacture of a mold containing at least one inner forming shell and at least one outer shell, placing the softened or melted food product in the mold, molding and curing by cooling and aging, removing the shaped article from the mold. From the method known from the prior art, it differs in that the inner forming shell is performed by forming on the surface of the model an elastic polymer shell, which is then applied self-curing material with the formation of an adjacent rigid outer shell. After curing, the resulting form is disassembled and the model is removed. First, the rigid outer shell is removed by separating the inner elastic polymer shell from it, then the elastic polymer shell is removed from the model, the inner surface of the elastic polymer shell is processed, after which the inner elastic polymer shell is inserted into the rigid outer shell of the mold, and the durability of the formable low-melting food grade product during cooling set in accordance with a given thickness of the cured layer.

In the same way as in the variant described above, the second variant of the method provides that after extracting the model, the inner surface of the elastic polymer shell is treated by cleaning and / or washing. In some cases, the inner surface of an elastic polymer shell is additionally treated, for example, with ethyl alcohol or an alcohol-containing solution (vodka). And sometimes the treatment of the inner surface of the elastic polymer shell additionally includes the application of a barrier coating on it, in particular, a food lacquer.

The inventive method of manufacturing figure confectionery from low-melting food products in accordance with the second embodiment of its implementation provides that chocolate and / or products containing chocolate and cocoa as well as their substitutes are used as food products for the production of figure confectionery combinations and individually sugary masses, marmalade, confectionery masses, jelly masses, caramel masses and whipped masses.

When making a mold, a polymerizable raw material for producing an elastic polymer shell is applied to the model in a liquid or plastic state. In this case, the elastic polymer shell of the mold is performed by layer-by-layer deposition of the starting material on the model and drying to form on the surface of the model a multi-layer polymer elastic shell.

In the same way as in the first variant discussed above, the second variant of the method provides that the elastic polymer shell of the mold is carried out using a starting material selected from the group comprising silicone, polyethylene, viksint, food latex, formoplast, elastosil, sielast, pentoelast, polydimethylsiloxane, teflon.

Preferably, in the manufacture of an internal elastic polymer shell, a liquid raw material containing an edible silicone compound elastosil or pentelast, including a polymer base and a hardening catalyst, is used for the application to the model.

To obtain figured confectionery products of complex volumetric configuration, the shape is made detachable from several composite formative parts, each of which contains an internal forming elastic polymer shell and a rigid outer shell adjacent to it. The model is previously divided into several parts, on each of them they form a shell of elastic polymeric material, and on each elastic polymeric shell form a corresponding rigid outer outer shell of self-curing material corresponding to it, ensuring the possibility of detachable connection of the form components. And before manufacturing the rigid outer shell of the mold, the outer surface of the elastic polymer shell is processed. Processing the outer surface of the elastic polymer shell includes anti-adhesive treatment by applying a layer of release agent to it.

Moreover, prior to the formation of an elastic polymeric shell, anti-adhesive surface treatment of the model is carried out by performing at least one operation selected from the group including impregnation, grinding, varnishing, and applying a layer of release agent.

In the manufacture of rigid outer shell forms on the surface of the polymer shell in

- 7 012239, any material selected from the group consisting of gypsum, cement, alabaster, polystyrene foam, foam plastic is applied as a self-curing material.

After assembling the finished form, a low-melting food product prepared for molding is placed in it. Placing the low-melting food product in the form includes pre-coating the inner surface of the elastic polymer shell with a layer of the molded food product, cooling it with curing and then pouring the remaining mass of the molded food product.

Just as in the first embodiment of the method, and in the second, several types of low-melting food products, differing in color, can be used as components of a confectionery product. At the same time, the component whose color corresponds to the preset is applied to the inner surface of the elastic polymer shell. color of this part of the piece.

After pouring the molded low-melting food product into a mold, the duration of its exposure during cooling is set in accordance with a given thickness of the cured layer, after which the uncured mass is poured or otherwise removed to form an internal cavity in the product. If necessary, the cavity in the product is filled with filling.

In the absence of the need to create a hollow product, the exposure time during cooling is set sufficient for curing the formable fusible food product throughout the entire thickness of the shaped product. After demolding, the surface of the product is treated to eliminate sprues, seams, cavities, and any other defects and, if necessary, is additionally decorated.

The placement of the food product in the form for carrying out its molding can be carried out by pouring a completely molten liquid product, or by jigging into the form of an incompletely hardened product.

Note that before placing the food product in the form, the inner elastic shell is tightly inserted into the rigid outer shell of the mold, while to ensure that the inner elastic shell fits snugly to the rigid outer shell of the mold, mechanical action and / or pneumatic action and / or vacuuming are used. If necessary, to obtain a more dense molding in the implementation of the molding conduct vibration or vacuum processing of the food product.

Upon subsequent extraction of the figured confectionery product, the shape is disassembled, with the rigid outer shell first being removed by separating from the inner elastic polymer shell, and then the elastic polymer shell is removed from the product.

When molding confectionary masses with reduced dimensional stability, for example, jelly masses, marmalade, etc., a polymer film, for example, made of polyethylene, is additionally placed as an interchangeable liner on the inner elastic polymer shell, as packaging.

As a result of the implementation of these operations of the method according to the first and second variants of its implementation receive the corresponding figured confectionery products from low-melting food. Namely, a shaped confection is made from low-melting food products, which contains a shaped body, characterized in that, for example, chocolate is used as food products, which in a molten state is placed in a form containing at least an elastic polymer shell formed on model surface, followed by extraction of the model, treatment of the inner surface of the elastic polymer shell, including its cleaning and / or washing. Moreover, after placing the melted chocolate in the form, it must be molded and cured by cooling and aging, followed by removing the product from the mold, while the duration of the cooling exposure is set to ensure the possibility of obtaining a given thickness of the solidified body layer of the product.

The figured confectionery product can be obtained so that the predetermined thickness of the cured body layer includes the entire thickness of the figured product.

Figured confectionery product can be obtained in another embodiment so that the specified thickness of the cured layer of the body is less than the thickness of the figured product, while the uncured chocolate must be removed, and the product obtained with the internal cavity. The specified cavity can be filled with filling. As a filling, the product can be filled with minced meat to produce figured stuffed chocolate. As the mince can be used confectionery mass containing at least chopped fruit, past heat treatment.

For the manufacture of shaped confectionery products from low-melting food products use a form that contains at least one inner forming shell and at least one outer shell. At the same time, the inner forming shell is made of elastic polymeric material compatible with food products and subjected to an anti-adhesive treatment from the outside, and its inner surface is cleaned, washed and / or provided with a coating of varnish or grease separator. As a varnish for drawing on

- 8 012239 coverings it is advisable to use food varnish. In this case, the outer shell should be made adjacent to the inner shell of a self-curing rigid material. The finished form is made detachable and contains a filling hole, vypory, and is also equipped with means of fastening the components, ensuring its tightness when pouring.

Figured confectionery, as mentioned above, can have large dimensions. In this case, the weight of the product being molded is large, it exerts a significant expansion pressure on the walls of the mold. In this case, it is necessary to take additional measures to prevent leakage of the formable product through the joints of the detachable parts of the form. The detachable edges of the polymeric shell of the mold fit more closely to each other if the compressive force directed towards them is maintained. The polymeric materials used to manufacture the elastic shell of the form are flexible and elastic, and the compressive force applied to the connectors leads to complete compensation of any irregularities at the joints, therefore, it is possible to achieve the absence of a seam on the finished product in the place that corresponds to the junction of the parts of the form . The use of a tightening element in the design of the form improves the quality of the finished product. To this end, for additional fixation between parts of a detachable form over a rigid outer shell, it is flexed. The form is tightened with a yoke, wire fastening, adhesive tape, tape, cable, rope or other similar means.

For fixing parts of the form, including an elastic polymer shell and a rigid outer shell adjacent to it, can be provided on the connector surface with fasteners made, in particular, in the form of one or several notches in one part of the form and in the form of one or several corresponding protrusions on the mate form. These fasteners, made in the form of recesses and protrusions on the mating parts of the form, can be located both on the surfaces of the connector of the elastic polymer shell and on the connector of the rigid outer shell, but more often they are performed only on the rigid shell, and the junction of the elastic shell is fixed by pressing force.

In addition, the claimed form may additionally contain a replaceable liner made of a polymer film, for example, a polyethylene film, placed on the inner surface of a forming shell of an elastic polymer material.

The claimed group of inventions is illustrated by the following examples.

Example 1

A figured confectionery product of the “bas-relief” type with a relief image of a border guard in military uniform with a service dog, made of white chocolate and located on a 30x50 cm wafer made of dark dark chocolate. The embossed surface of white chocolate is additionally processed by grinding the glossy layer and decorated with tinting from an airbrush or spray gun with food coloring prepared using fruit juices. In addition, the entire surface of the bas-relief on top is additionally covered with a transparent food varnish. The finished bas-relief is placed in a framing frame with the possibility of placing it on the wall as a “picture”.

This figured confection is made by the following method. Created sketch bas-relief. According to the sketch, a plasticine model was made of a bas-relief on a solid substrate of a given size of 30x50 cm. According to the model, the shape was made by forming an elastic polymer shell on the surface of the model, followed by its curing and drying. The elastic polymer shell was made from a mixture of hardener-catalyst and Petelast brand silicone sealant by applying a specified mixture of layers of a brush to the relief side of the model, drying, and then applying the same mixture to the reverse side of the model. To extract the model, the shell was cut along the periphery from three sides, keeping the jumper on the fourth side, to prevent the parts of the form from moving. Through the resulting incision, the model was removed. The internal cavity of the mold was sanitized, including cleaning, washing with detergents and washing with hot water, then rubbing the cavity of the form with an alcohol-containing solution (vodka).

As a food product to be placed in a mold, a portion of the melted mass of white chocolate and a portion of the molten mass of dark bitter chocolate were prepared by mixing the respective ingredients for a long time. A layer of white chocolate was applied to the part corresponding to the image of the border guard with the dog on the inner surface of the shell opened along the section; The shell was cooled to form a crust of contrasting colors.

Connect the edges of the cut form and secured them with scotch tape. In this case, a filling hole and an air outlet were prepared in advance. Filled the remaining mass of dark bitter chocolate in the form. We spent cooling the handicap, and the duration of exposure of the molded chocolate during cooling was set in accordance with a given thickness corresponding to the full curing of the product. The curing of the chocolate was carried out to the full depth of the figured product, since

- 9 012239 assumed to be filling this product with stuffing. After curing, the figured confection, made in the form of a chocolate bas-relief, was removed from the elastic polymeric shell of the mold and processed its surface, as described above. The resulting product is monolithic, despite the fact that parts of the bas-relief are made of different types of chocolate. The structure of the product has strength properties to ensure its integrity during transportation and storage. In the manufacture of figured confectionery products in the form of bas-reliefs on other scenes, it is possible to use a wider color range using the same food technology, including colored fondant masses and various glazes. In addition, bas-relief figured confectionery can be made lightweight, if after curing the crust, as described above, in the mold cavity, then place the souffle or other whipped confectionery mass.

Example 2

A figure confection is made of the type of a sculpted image of a black woman in a white shirt mounted on a stand.

This figured confection is made by the following method. Created sketch of the sculpture. The sketch produced a plaster model, the surface of which was subjected to anti-adhesive treatment, in particular, polished and varnished. According to the model, a two-layer detachable form was made containing an inner forming shell and an outer shell. The inner forming shell was made by forming an elastic polymeric shell on the surface of the model from a rubber-like silicone material of the “elastosil” type with an elongation at break of 500,600% (having a food certificate). To do this, the model outlined a form connector line. The model along the connector line was demarcated by a plasticine side. Then, on one half of the surface of the model, the first layer of silicone was applied, it was dried, and the application of silicone was repeated to obtain a given thickness of the forming shell. After drying one half of the silicone is applied to the second side of the model. After covering the entire surface of the model with a silicone shell and completely drying it, without removing the specified elastic polymer shell from the model, plastering the surface of the silicone was performed using the same method, that is, dividing the same connector line into two parts and alternating on each of them a thick frame for full fixation of silicone in plaster "vice". Thus, as a second layer of the mold, a rigid outer shell of a mold of self-curing material, such as gypsum, adjacent to an elastic polymer silicone shell was obtained. After curing and complete drying, the resulting form was disassembled and the model was removed, first removing the rigid outer shell by dividing it into two parts along the parting line and separating it from the inner elastic polymer shell, then removing the elastic polymer shell from the model. After removing the model, the inner surface of the elastic polymer shell was processed by washing and also by treatment with ethyl alcohol. Then the inner silicone shell was inserted in the form of two halves back into the corresponding parts of the rigid outer shell of the mold. As a food product to be placed in a mold, a portion of the melted mass of white chocolate and a portion of the molten mass of dark bitter chocolate were prepared. A layer of white chocolate was applied to a part of the inner surface of the silicone shell corresponding to the white shirt and a white stand, on the inner surface of the uncovered shape of the connector, on the other part of the silicone shell corresponding to the head, legs and hands of the negro body a dark bitter chocolate layer was applied for a contrast image. The shell was cooled to form a crust of contrasting colors.

Connect the edges of the composite form and secured them with scotch tape. In this case, a filling hole and an air outlet were prepared in advance. Filled the remaining mass of dark bitter chocolate in the form. We spent cooling the handicap, and the duration of exposure of the molded chocolate during cooling was set in accordance with a given thickness corresponding to the full curing of the product. The curing of the chocolate was carried out to the entire depth of the figured product, since it is not supposed to fill this product with the filling. After curing, the figured confection was successively removed from the plaster and from the elastic shells of the mold, and its surface was treated by eliminating casting defects, if any. Touch up the details of the face with food dye. On the stand, if necessary, an inscription was made that corresponds to the purpose of the souvenir chocolate product, for example, a greeting. The resulting product is monolithic, despite the fact that its parts are made of different types of chocolate. The structure of the product has strength properties to ensure its integrity during transportation and storage.

Example 3

A figured confection is made in the form of a composition from a set of fruits, including strawberries, bananas, apricots, tangerines and apples, placed in a basket. We made a separate model for each element of the composition. A silicone impression in the form of an elastic shell was made with each model, as described above. The models were removed either by stretching the filling hole, which is possible for products such as, for example, bananas, or by making the cuts necessary for extracting the model, for example, an apple. Processed internal cavity forms, as described above, before placing it in the molded food product. In the first version, they poured the preparation

- 10 012239 white white chocolate, placed the forms in the refrigerator and set the shutter speed for 5 minutes, sufficient for the formation of a crust 0.5 cm thick. They took the forms out of the refrigerator and poured the non-frozen part of the chocolate mass with the formation of a cavity in each product. The cavities were filled with a jelly mass, a marmalade mass and a souffle mass with a taste corresponding to the copied fruit. As a filling, it is also possible to use the confectionery mass in the form of fruit mince. In the second variant, a marzipan mass was placed in the forms as a formable product. Similarly, the basket was made with the pouring of the mold with milk chocolate and with the solidification of the casting. Each element of the composition was additionally decorated by tinting with food dyes and the resulting figured confectionery was put in a chocolate basket.

Example 4

The figured confectionery is made of jelly confectionery mass. For this, a mold is made from Pentelast-750 material in accordance with Example 2. The resulting mold contains an inner forming shell and an outer shell. The inner forming shell is made of elastic polymeric material, Pentelast-750, which has an elongation to rupture of 650% and is compatible with food products. The molding shell is subjected to an anti-adhesive treatment from the outside to improve the conditions for mutual separation of rigid and elastic shells of the mold. The inner surface of the elastic shell is cleaned and rinsed. The outer shell is made adjacent to the inner shell of plaster. The form is made detachable from two components, contains a filling hole, vypory and is equipped with means of fastening the components, ensuring its tightness during pouring. The form further comprises a replaceable liner, made of polyethylene film, tightly placed on the inner surface of the forming shell of an elastic polymeric material. Molded jelly material is poured into a replaceable liner and under the action of its own hydraulic pressure tightly adjoins together with the liner to the forming element. The form with its contents is cooled and maintained until the product is completely cured to its full thickness, and when the figural product is removed, the shell from the polymer film is left on the product as a package. This option allows you to completely avoid direct contact of the food product with the forming surfaces, as well as to obtain figured products from less shape-resistant confectionery masses. In this embodiment, it is also possible to vary the composition of the product due to the introduction of fillers by immersing them in uncured formable mass.

Thus, the claimed invention solves the problem of increasing the level of consumer properties of curly confectionery products by improving the quality of curly confectionery products, as well as by improving their weight and size indicators, improving surface treatment performance of curly products, improving the shape preservation of products during transportation and storage, as well as improving taste characteristics by expanding the variety of used confectionery products and providing the possibility of making curly and stuffed with.

Claims (61)

CLAIM 1. A method of manufacturing a figured confectionery product, which consists in producing a mold by molding the shell on the surface of the model (which is located inside the shell, the shell being molded) from a material capable of polymerization, which is applied to the surface of the model in a liquid or plastic state ; extracting a model from a form; processing the inner surface of the shell, including cleaning and / or washing; placing the molten or softened food product in a mold; molding and curing the food product by cooling and aging, the duration of exposure during cooling is set in accordance with a given thickness of the cured layer; extracting the shaped article from the mold. 2. The method according to claim 1, characterized in that the washing of the inner surface of the shell is carried out sequentially with detergents, water and ethyl alcohol or an alcohol-containing solution. 3. The method according to claim 1, characterized in that the treatment of the inner surface of the shell after washing further includes applying to it a coating, in particular food varnish. 4. The method according to claim 1, characterized in that one or more products selected from the group including chocolate, products containing chocolate and cocoa, as well as their substitutes, are used as food products for the manufacture of a figured confectionery product. 5. The method according to claim 1, characterized in that as food products for the manufacture of a figured confectionery, one or more products selected from the group consisting of sugar masses, marzipan masses, glazes, marmalade, jelly masses, caramel masses, sugar confectionery are used semi-finished products. 6. The method according to claim 1, characterized in that to extract the model, the shell is notched or cut into at least two parts. 7. The method according to claim 1, characterized in that the form is performed by pouring a model located - 11 012239 in the box, a liquid capable of polymerization. 8. The method according to claim 1, characterized in that the supporting casing is made by applying one or more layers of intermediate material to the model, then the outer surface of the intermediate material is delimited at least in two by a dividing flange, and then the surface of the intermediate material is coated with a layer of self-curing material with the formation of a connector on the dividing side, curing and drying of the casing is carried out, then the casing is disassembled and intermediate material is removed. 9. The method according to claim 8, characterized in that the form is performed by placing the model in the casing with a gap corresponding to the thickness of the layer of the removed intermediate material, then pour liquid, capable of polymerization, into the gap between the casing and the model, with the formation of an elastic layer polymer material adjacent to the surface of the model. 10. The method according to claim 1, characterized in that the shell mold is performed by layer-by-layer deposition of a material capable of polymerization on a model with the formation of a multilayer shell on the surface of the model. 11. The method according to claim 1, characterized in that the shell of the mold is performed using at least one starting material selected from the group consisting of silicone, polyethylene, vixint, food latex, silastic, formoplast, sielast, elastosil, pentelast, polysiloxane, polydimethylsiloxane, teflon. 12. The method according to claim 1, characterized in that the mold is made detachable from several composite forming parts, each of which contains an inner forming shell and further comprises a rigid outer shell adjacent to it, while the model is delimited into several parts, on each of them form a shell of a material capable of polymerization, and the corresponding adjacent rigid outer shell of self-curing material with the possibility of detachable connection of the components of the form ezhdu other and their fixation. 13. The method according to claim 1, characterized in that for fixing between themselves parts of the mold, including the shell and the adjacent rigid outer shell, on the surface of the connector provide fasteners, made in particular in the form of one or more recesses on one part forms and in the form of one or more corresponding protrusions on the mating part of the form. 14. The method according to p. 12 or 13, characterized in that for additional fixing between themselves parts of a detachable shape over a rigid outer shell are tightened with flexible ties. 15. The method according to claim 1, characterized in that the placement of the food product in the form involves pre-coating the inner surface of the shell with a layer of molten food product, cooling it with curing, and then pouring the remaining mass of the molded food product. 16. The method according to clause 15, characterized in that several types of food products that differ in color are used as components of a figured confectionery, while the component whose color corresponds to a given color is applied to the inner surface of the shell to form a pre-applied and cured layer this part of the figured product, and then carry out the filling of the rest of the mass of the formulated food product, based on the desired taste of the product. 17. The method according to claim 1, characterized in that the uncured mass is poured or removed to form an internal cavity in the product. 18. The method according to 17, characterized in that the cavity in the product is filled with a filling. 19. The method according to claim 1, characterized in that the exposure time during cooling is set sufficient to cure the molded food product over the entire thickness of the figured product. 20. The method according to claim 1, characterized in that after extraction from the mold, the surface of the product is treated. 21. The method according to any one of claims 1 to 20, characterized in that after removal from the mold, the product is decorated. 22. A method of manufacturing a figured confectionery product, which consists in producing a mold containing at least one inner forming shell made by forming a shell on the surface of the model, onto which self-curing material is then applied to form an adjacent outer shell, and at least one outer shell; the placement of the molten or softened food product in the form, molding and curing by cooling and aging, the exposure time of the molded food product during cooling is set in accordance with a given thickness of the cured layer; removing the shaped article from the mold, first removing the rigid outer shell by separating from the inner shell, then the shell is removed from the model, the inner surface of the shell is treated, and then the inner shell is inserted into the rigid outer shell of the mold. 23. The method according to p. 22, characterized in that after the extraction of the model, the inner surface of the shell is processed by cleaning and / or washing. - 12 012239 24. The method according to p. 23, characterized in that it further conducts the treatment of the inner surface of the shell, for example, ethyl alcohol or an alcohol-containing solution. 25. The method according to item 23, wherein the processing of the inner surface of the shell further includes applying to it a coating, in particular food varnish. 26. The method according to item 22, wherein one or more products selected from the group including chocolate and products containing chocolate and cocoa, as well as their substitutes, are used as food products for the manufacture of a figured confectionery product. 27. The method according to p. 22, characterized in that for the manufacture of curly confectionery products use one or more products selected from the group including sugar masses, marmalade, confectionery masses, jelly masses, caramel masses, whipped masses. 28. The method according to p. 22, characterized in that for the formation on the surface of the shell model using a material capable of polymerization, which is applied to the model in a liquid or plastic state. 29. The method according to p. 28, characterized in that the shell of the form is performed by layer-by-layer deposition of a material capable of polymerization on the model and drying to form a multilayer shell on the surface of the model. 30. The method according to p. 28, characterized in that the elastic polymer shell of the form is performed using at least one material selected from the group consisting of silicone, polyethylene, vixint, food latex, formoplast, elastosil, sielast, pentelast, polydimethylsiloxane, teflon . 31. The method according to p. 30, characterized in that in the manufacture of the inner shell using a liquid material capable of polymerization, containing food grade silicone compound eloastosil or pentelast, including a polymer base and a curing agent. 32. The method according to item 22, wherein the mold is made detachable from several constituent forming parts, each of which contains an inner forming shell and a rigid outer shell adjacent to it. 33. The method according to p. 32, characterized in that in the manufacture of a demountable mold, the model is preliminarily delimited into several parts, a shell is formed on each of them, and each adjacent shell is formed by a corresponding adjacent rigid outer shell of self-curing material with the possibility of detachable connection of composite parts of the form among themselves. 34. The method according to p. 22, characterized in that before the manufacture of a rigid outer shell of the mold, the outer surface of the shell is processed, including release treatment by applying a layer of a release agent. 35. The method according to p. 22, characterized in that before the formation of the shell conduct release coating of the surface of the model by performing at least one operation selected from the group including impregnation, grinding, varnishing, applying a layer of a release agent. 36. The method according to item 22, wherein the manufacture of the outer shell using a material selected from the group comprising gypsum, cement, alabaster, expanded polystyrene, foam. 37. The method according to p. 22, characterized in that the placement of the food product in the form involves pre-applying on the inner surface of the shell a layer of molten food product, cooling it with curing, and then pouring the remaining mass of the molded food product. 38. The method according to item 22, wherein the components of the confectionery product use several types of food products that vary in color, while on the inner surface of the shell for the formation of a pre-cured layer is applied that component whose color corresponds to a given color of this part of the figured products. 39. The method according to p. 22, characterized in that the exposure time during cooling is set in accordance with a predetermined thickness of the cured layer of the molded food product, after which the uncured mass is poured or removed with the formation of an internal cavity in the product. 40. The method according to § 39, wherein the cavity in the product is filled with a filling. 41. The method according to p. 22, characterized in that the exposure time during cooling is set sufficient to cure the molded food product over the entire thickness of the figured product. 42. The method according to item 22, wherein the product is processed after extraction from the mold. 43. The method according to item 42, wherein after removing from the form the product is additionally decorated, including stained with food colors using an airbrush. 44. The method according to p. 22, characterized in that the placement of the food product in the form is carried out by depositing in the form of an incompletely hardened fusible food product. 45. The method according to p. 22, characterized in that before placing the food product in the form of a shell is inserted into a rigid outer shell of the mold, while to ensure a snug fit of the inner to the rigid outer shell of the mold using mechanical and / or pneumatic action and / or evacuation. 46. The method according to item 22, wherein the molding is carried out by vibration - 13 012239 new or vacuum processing of the food product. 47. The method according to item 22, wherein the shape is taken apart when the figured article is removed, the hard outer shell being first removed by separation from the inner shell, and then the shell is removed from the product. 48. The method according to p. 22, characterized in that on the inner surface of the shell as a removable liner additionally placed a polymer film, for example of polyethylene, and when removing the shaped product, the shell from the polymer film is left on the product as a package. 49. Figured confectionery product from low-melting food products, characterized in that it is made by the method according to any one of claims 1 to 48. 50. A figured confectionery product containing a figured body, in the manufacture of which chocolate is used as food; chocolate in the molten state is placed in a form containing at least one shell formed on the surface of the model, followed by extraction of the model, processing the inner surface of the shell, including cleaning and / or washing; after placing the molten chocolate in the mold, it was molded and cured by cooling and aging; subsequent removal of the product from the mold, while the exposure time during cooling is set with the possibility of obtaining a given thickness of the cured layer of the body of the product. 51. The figured confectionery product according to claim 50, characterized in that the body of the article is made multi-colored by forming a multi-colored crust by applying a layer of molten chocolate of the same color that matches the given color of the corresponding part of the shaped product before pouring onto different parts of the inner surface of the mold. 52. The figured confectionery product according to claim 50, wherein the predetermined thickness of the cured layer of the body includes the entire thickness of the figured article. 53. The figured confectionery product according to claim 50, characterized in that the predetermined thickness of the cured layer of the body is less than the thickness of the figured product, while the uncured chocolate is removed and the product is obtained with an internal cavity. 54. Figured confectionery product according to item 53, wherein the inner cavity is filled with a filling. 55. A figured confectionery product according to claim 54, characterized in that, as the filling, the product is filled with minced meat to obtain a figured stuffed chocolate. 56. The figured confectionery product according to claim 55, characterized in that the confectionery mass containing at least chopped fruit that has undergone heat treatment is used as minced meat. 57. A mold for the manufacture of curly confectionery, which consists in that it contains at least one inner forming shell, which is made of a polymer material compatible with food products, and is subjected to release coating on the outside, and its inner surface is cleaned, washing and / or coated, contains at least one outer shell, which is made adjacent to the inner shell of self-curing hard material, the shape is made p zemnoy and comprises a filling opening, the openings for discharging gas and is provided with means of fastening parts. 58. The mold according to claim 57, characterized in that for fixing the parts of the mold on the surface of the connector provided with fasteners, made, in particular, in the form of one or more recesses on one part of the mold and in the form of one or more corresponding protrusions on the reciprocal parts of the form. 59. The mold according to Claim 57 or 58, characterized in that for additional fixing to each other, the parts of the detachable mold over the rigid outer shell are provided with flexible bonds configured to tighten together the mold parts, while the flexible ties are made, for example, in the form of a clamp or in the form of wire fasteners, or in the form of adhesive tape, in particular in the form of a tape wrapping tape. 60. The mold according to claim 57, characterized in that it further comprises a removable insert made of a polymer film, for example of a plastic film, placed on the inner surface of the forming shell. 61. The mold according to claim 57, characterized in that the inner forming shell on the side of the inner surface is provided with a coating made of varnish, or of food varnish, or of a wax-release release agent.