JP2000152751A - Chocolate confection - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a chocolate confection having stable quality in both taste and appearance by forming a pattern from two or more kinds of chocolate raw materials, wherein the surface pattern of the chocolate confection and its cross-sectional pattern corresponding to a direction for injecting the raw materials from a nozzle are approximately uniform. SOLUTION: This chocolate confection is obtained by injecting plural kinds of chocolate raw materials having different colors, respectively, from a nozzle into a mold in a prescribed pattern such as a radial pattern or a checkered pattern. Therein, the raw materials are alternately disposed in plural prescribed three-dimensional regions (the alternate disposition of the raw materials in the plural prescribed regions means a state that plural three-dimensional regions are set at approximately determined places (positions) and ranges for two kinds of the chocolate raw materials, which are disposed in the plural three- dimensional regions, respectively), and the cross-section corresponding to a direction for injecting from the nozzle is formed in the approximately same pattern as a prescribed pattern.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a chocolate confection having a pattern formed by at least a plurality of kinds of chocolate raw materials having different color tones.

[0002]

2. Description of the Related Art Conventionally, as a method for producing a chocolate confectionery in which a pattern is formed by a plurality of types of chocolate materials, two or more types of chocolate materials are mixed in advance in a storage tank, and the mixed material is poured into a mold. (I)
Or a method of injecting two or more types of chocolate raw materials into a mold from separate single nozzles and mixing them in the mold (b) or a method of applying and polymerizing different types of chocolate raw materials on the surface of a pre-molded chocolate (C) and the like are known.

Further, an inner nozzle provided with a plurality of vertical grooves outside a central vertical hole is surrounded by a cylindrical outer nozzle, and different types of different types are respectively formed from the central vertical hole and the peripheral vertical grooves. A method (d) for producing chocolate confectionery in which chocolate raw materials are sent to a predetermined mold has recently been proposed (Japanese Patent Application Laid-Open No. 9-23818).

[0004]

However, in the above-mentioned production methods (a) and (b), the relationship between the amounts of the respective chocolate raw materials to be injected into a predetermined mold and the respective injection amounts are not determined. However, there is a drawback that the pattern to be applied differs for each chocolate confection. Further, the above manufacturing method (c) has a disadvantage that the manufacturing efficiency is extremely poor.

[0005] On the other hand, in the above-mentioned production method (d), the nozzle for guiding each chocolate raw material defines a vertical hole and a vertical groove in the vertical direction as described above, and the nozzle is arranged. In the installation, some space must be secured in the vertical direction above the mold. Moreover, the pattern applied to the chocolate confectionery is merely superficial.

SUMMARY OF THE INVENTION The present invention has been made to solve the above-mentioned drawbacks of the prior art, and aims at solving at least a plurality of types of chocolate raw materials having different color tones both visually and taste. An object of the present invention is to provide a unique chocolate confection having a pattern harmonized to a desired degree.

[0007]

DISCLOSURE OF THE INVENTION The present invention has been made in view of the above-mentioned object, and a gist thereof is a chocolate confectionery which is patterned at least by a plurality of kinds of chocolate raw materials having different color tones. The at least two types of chocolate raw materials are alternately substantially arranged in a plurality of predetermined three-dimensional regions as predetermined patterns such as a radial pattern or a checkered pattern, and the predetermined pattern is also provided at an intersection cross section corresponding to the injection direction from the nozzle. And a chocolate confection formed by injecting a substantially uniform pattern from a nozzle into a mold at substantially the same time. According to this aspect,
The chocolate confectionary pattern applied by at least two or more types of chocolate raw materials having at least different colors to be injected into the mold at the same time is not superficial, and even in the cross section in the direction corresponding to the injection direction, each chocolate raw material is Since each of them is arranged substantially in a plurality of predetermined regions and a pattern corresponding to its cross section is applied, at least two or more kinds of chocolate raw materials having different color tones are harmonized visually and tastefully to a desired degree. It can be a unique chocolate confection having a pattern.

[0008] Another aspect of the present invention resides in the chocolate confectionery characterized in that the pattern is blurred. According to this aspect, the pattern is blurred in the above aspect. Another unique chocolate confectionery in which a pattern in which the two kinds of chocolate ingredients are harmonized visually and tastefully to a desired degree can be provided.

[0009] Another aspect of the present invention resides in the above-mentioned chocolate confectionery characterized in that at least one kind of chocolate ingredient is surrounded by another kind of chocolate ingredient. In the above, at least one type of chocolate raw material is surrounded by another type of chocolate raw material, so that a pattern in which at least two types of chocolate raw materials are visually and tastely harmonized to a desired degree is applied. Can be a unique chocolate confection.

[0010] Another aspect of the present invention resides in the above-mentioned chocolate confectionery characterized in that other formed articles are integrated, and according to this aspect, the other formed articles are integrated in any one of the above aspects. Therefore, it is possible to provide another unique chocolate confectionery in which at least two kinds of chocolate ingredients are visually and tastefully harmonized to a desired degree.

[0011]

DETAILED DESCRIPTION OF THE INVENTION In the present invention, at least a plurality of types of chocolate raw materials having different color tones include those having different colors, in addition to those having different colors or shades, and those having different colors. In addition, different ones are included. The mold is for molding an independent single chocolate confectionery, and any one can be adopted according to the purpose. Further, substantially simultaneously injected into the mold, or injecting, for example, after first injecting one type of chocolate raw material, the meaning of excluding the mode of injecting another type of chocolate raw material, such a mode, It is not intended to exclude addition to a mode in which a plurality of types of chocolate are injected substantially simultaneously. Furthermore, the predetermined three-dimensional region is a three-dimensional region having a spatial extent such as height, width, and depth, in which a place (position) and an occupied range in the place (position) are defined. Refers to, in the present invention, that each of the above-mentioned chocolate ingredients is arranged approximately alternately in a plurality of predetermined three-dimensional regions respectively, in the volume of the chocolate confection to be molded, when distributing at least two kinds of each chocolate ingredient, A mode in which a plurality of the three-dimensional regions are set to generally defined places (positions) and ranges for chocolate raw materials, and at least two types of chocolate raw materials are respectively arranged in the plurality of the three-dimensional regions.

Therefore, the pattern applied to the chocolate confectionery in the present invention is obtained by substantially arranging at least two or more kinds of chocolate raw materials to be injected substantially simultaneously into a mold in a plurality of predetermined three-dimensional regions, respectively. Also in the cross section of the direction corresponding to the injection direction, each chocolate ingredient appears in each of a plurality of predetermined regions, and among the plurality of chocolate confections according to the present invention, a plurality of places (positions) where each chocolate ingredient is substantially determined. The patterns appearing on the cross sections of not only the surface but also the places (positions) corresponding to each other generally match, and are substantially uniform. In this way, by arranging at least two types of chocolate ingredients in a plurality of predetermined three-dimensional regions, respectively, the chocolate ingredients are visually and tastefully harmonized to a desired degree. Chocolate candy.

In the above-mentioned chocolate confectionery, the appearance of the pattern is blurred, as described above, in a state where each chocolate raw material is substantially arranged in each of a plurality of predetermined three-dimensional regions which are generally determined, and adjacent chocolate raw materials are mixed. A mode in which the color tone is blurred.

[0014] The phrase "at least one kind of chocolate ingredient is surrounded by another kind of chocolate ingredient" means that at least two kinds of chocolate ingredients are arranged substantially in a plurality of predetermined three-dimensional regions, respectively, as described above. For example, it refers to a mode in which another type of chocolate raw material is disposed around at least one type of chocolate raw material in a cross section in a direction corresponding to the injection direction of each chocolate raw material injected substantially simultaneously into the mold.

The chocolate confection as described above can be integrated with other formed articles, and other suitable formed articles such as other chocolate confections and biscuits can be employed. The formed article may be provided in the mold prior to substantially simultaneously injecting each chocolate ingredient into the mold as described above, provided before each chocolate ingredient injected into the mold hardens, or the hardened chocolate ingredient The chocolate confectionery can be integrated with the above-mentioned chocolate confectionery by bonding using a suitable chocolate raw material as an adhesive.

[0016]

Embodiments of the present invention will be described below with reference to the accompanying drawings, but the present invention is not limited to these embodiments.

FIGS. 1 to 3 show different embodiments of the nozzle of the present invention, and FIGS. 4 to 9 show different embodiments of the chocolate confection of the present invention.
In addition, the chocolate confectionery 10, 10 'shown in FIG. 4 and FIG.
Is molded by the mold 15 shown in FIG. 1 (e), and the chocolate candy 20 shown in FIG. 6 and FIG.
20 'is molded by the mold 24 shown in FIG. 2 (d), and the chocolate confections 30, 30' shown in FIGS. 8 and 9 are molded by the mold 35 shown in FIG. 3 (e). . In addition, each of the chocolate confections 10, 10 ', 20, 20', shown in (a) of FIGS.
Numerals 30 and 30 'show the molds formed by the molds 15, 24 and 35 in an inverted state.
The peripheral surface excluding the bottom surface corresponds to the inner peripheral surface portion of each of the molds 15, 24, and 35 used for its manufacture, and its bottom surface corresponds to the inner peripheral surface of each of the molds 15, 24, and 35 used for its manufacture. It corresponds to the opening except the part.

Hereinafter, each chocolate confection shown in FIGS. 4 to 9 will be described with reference to each (a) of FIGS. 4 to 9 described above.

The chocolate confectionery 10 shown in FIG.
In (a) to (d), a predetermined amount of each of the chocolate raw materials A and B is applied to the mold 15 shown in FIG.
The chocolate raw materials A and B continuous in the direction Y corresponding to the injection direction X are radially arranged alternately in a plurality of predetermined three-dimensional regions, respectively. As shown in FIG. 4 (d), even in the cross section in the direction Y corresponding to the injection direction X, each of the chocolate raw materials A and B is substantially uniformly distributed in a plurality of predetermined three-dimensional regions in a substantially uniform manner. It has become.

In FIGS. 1 (a) to 1 (d) used for manufacturing the chocolate confectionery 10 (FIG. 4), a nozzle not employing the perforated plate 14a in the hopper 14 of (d) is supplied from a depositor not shown. First passages 11a and 11b are provided for individually guiding the predetermined amount of chocolate ingredients A and B in the horizontal direction, respectively, and delivery holes 11a 'and 11 are formed in the first passages 11a and 11b.
b ', a nozzle mounting board 11 for individually sending out a predetermined amount of each of the chocolate ingredients A and B, and a predetermined amount of chocolate ingredient A delivered from a delivery hole 11a' formed in the first passage 11a of the board 11. And a predetermined amount of chocolate raw material B delivered from the second passage 12a guided in the horizontal direction and the delivery hole 11b 'formed in the first passage 11b of the substrate 11, and passed therethrough. Hole 12
b, a plurality of delivery holes 12a 'drilled in the second passage 12a, and a plate 12 for individually delivering a predetermined amount of each of the chocolate ingredients A and B from the opening 12b. 2 Delivery hole 12 formed in passage 12a
A predetermined amount of chocolate raw material A sent from a ′ is received, and an opening 13 a through which the chocolate raw material A is passed as it is and a predetermined amount of chocolate raw material B sent from the opening 12 b of the plate 12 are received and guided in the horizontal direction. A plate 13 for providing each of the chocolate ingredients A and B individually from the opening 13a and the plurality of delivery holes 13b 'formed in the third passage 13b; A predetermined amount of the chocolate raw material A delivered from the hole 13a and the chocolate raw material B delivered from the delivery hole 13b 'drilled in the third passage 13b of the plate 13 are received, and each of the chocolate raw materials A and B is received. The main part is constituted by the hopper 14 which joins in a bundled state and sends it out collectively. The first to third passages 11a, 1
1b, 12a, 13b and delivery holes 11 drilled therein
a ', 11b', 12a ', and 13b' are expanded in accordance with a preset arrangement of the respective delivery holes, and are alternately bored on the same circumference so that each of the chocolate raw materials A and B can be individually and horizontally oriented. Function as compartments for guiding to each other.

According to this nozzle, first, each of the chocolate ingredients A and B is individually guided in the horizontal direction by the first to third passages 11a, 11b, 12a and 13b, and then each of the chocolate ingredients A and B is transferred to the hopper 14. After being combined in a bundled state, they are collectively sent out and injected into the mold 15. In this way, each of the chocolate raw materials A and B is substantially and radially arranged alternately in a plurality of predetermined three-dimensional regions, respectively. In addition, a unique chocolate confectionery 10 having a pattern harmonized with a desired degree both in taste and taste can be manufactured.

The chocolate confectionery 10 'shown in FIG.
The hopper 14 shown in FIG.
1E, a predetermined amount of chocolate raw materials A and B are injected into a mold 15 shown in FIG. 1E using a nozzle employing a perforated plate 14a. Each chocolate raw material A, B continuous in the corresponding direction Y is substantially radially arranged alternately in a plurality of predetermined three-dimensional regions, and the pattern is blurred (s), and FIG.
As shown in (d), also in the cross section in the direction Y corresponding to the injection direction X, each of the chocolate raw materials A and B is substantially radially arranged alternately in a plurality of predetermined three-dimensional regions, and the pattern is blurred ( s) The chocolate confectionery 10 'is substantially uniform.

In FIGS. 1 (a) to 1 (d) used for producing the chocolate confectionery 10 '(FIG. 5), the nozzle adopting the perforated plate 14a for the hopper 14 of (d) is provided in the hopper 14 described above. In a nozzle that does not employ the perforated plate 14a, the perforated plate 14a is fixed at an intermediate position in the
Raw material A delivered from the opening 13a of the plate 13 and the delivery hole 13 formed in the passage 13b of the plate 13.
Receiving the chocolate raw material B sent from b ',
A fourth passage 14 ′ for guiding the chocolate raw materials A and B in a horizontal direction to join each other is expanded and secured in the horizontal direction. Incidentally, the fourth passage 14 'is provided with the delivery hole 11 formed in the first to third passages 11a, 11b, 12a, 13b.
Each of the chocolate raw materials A and B delivered from a ', 11b', 12a ', and 13b' functions as a merging chamber for guiding each other in the horizontal direction and merging them.

According to this nozzle, first, each of the chocolate ingredients A and B is individually guided in the horizontal direction by the first to third passages 11a, 11b, 12a and 13b, and then each of the chocolate ingredients A and B is introduced by the fourth passage 14 '. A and B are guided to each other in the horizontal direction to be merged, and mixed together at the contact portion to blur the color tone (s), and then correspond to the arrangement of the opening 13a and the delivery hole 13b '. A plurality of delivery holes 14a 'are provided, and the delivery holes 14a' are joined together in a bundled state in a hopper 14 below the perforated plate 14a. The raw materials A and B are alternately and substantially radially arranged in a plurality of predetermined three-dimensional regions, and a pattern that is harmonized to a desired degree both visually and tastefully is applied. Chocolate confectionery 10 different '
(FIG. 5) can be manufactured.

Each of the chocolate raw materials A and B joined by the above-described fourth passage is connected to the nearest one of the delivery holes 14a ', that is, the delivery holes 14a' and 13b 'corresponding to the arrangement of the delivery holes 13b'. Since it is sent out from the hole 14a ',
Either of the chocolate raw materials A and B is mainly delivered from each delivery hole 14a ', but the delivered chocolate raw material is in a state in which the color tone of a contact portion with the other chocolate raw material is blurred (s). And therefore mold 15
In the above, each of the chocolate raw materials A and B is substantially radially arranged alternately in a plurality of predetermined three-dimensional regions, and the pattern is blurred (s).

The chocolate confectionery 20 shown in FIG.
2A and 2B are obtained by injecting predetermined amounts of chocolate raw materials A and B into the mold 24 shown in FIG. 2D using the nozzles shown in FIGS. Are successively arranged in a checkerboard pattern in a plurality of predetermined three-dimensional areas alternately in the direction Y corresponding to the direction Y. As shown in FIGS. In the cross section in the direction Y corresponding to the above, each chocolate raw material A, B is a substantially uniform chocolate confection 20 in which a plurality of predetermined three-dimensional regions are alternately arranged substantially in a checkered pattern.

The nozzles shown in FIGS. 2 (a) and 2 (b) used for manufacturing the chocolate confectionery 20 (FIG. 6) individually and horizontally feed predetermined amounts of chocolate raw materials A and B supplied from a depositor (not shown). First passages 21a and 21b for guiding the first
Delivery holes 21a ', 21 formed in passages 21a, 21b
b ′, a nozzle mounting substrate 21 for individually sending out each of the chocolate ingredients A and B, and a first passage 21 a of the substrate 21.
After receiving a predetermined amount of the chocolate raw material A delivered from the delivery hole 21a 'formed in the substrate 21 and guiding it in the horizontal direction, the second passage 22a delivered from the plurality of delivery holes 22a' and the second passage 22a of the substrate 21 Delivery hole 21 drilled in one passage 21b
After receiving a predetermined amount of the chocolate raw material B delivered from b ′ and guiding it in the horizontal direction, the second passage 22b delivered from the plurality of delivery holes 22b ′ and the respective chocolate raw materials A and B are received respectively, and are left as they are. Opening holes 22c, 2 to be sent out
2d, a plurality of delivery holes 22a 'drilled in the second passage 22a, a plurality of delivery holes 22b' drilled in the second passage 22b, and each of the chocolate raw materials A, B from the openings 22c, 22d. And a plate 22 for individually sending out the main parts, respectively. Note that the first and second
Passages 21a, 21b, 22a, 22b and delivery holes 21a ', 21b', 22a ', 22b' drilled therethrough
Are expanded and perforated in accordance with a preset arrangement of the delivery holes, and function as compartments for individually guiding the respective chocolate ingredients A and B in the horizontal direction.

According to this nozzle, first, each of the chocolate raw materials A and B is individually guided in the horizontal direction by the first and second passages 21a and 22a, and then injected into the mold 24. Raw material A,
B is substantially arranged in a checkerboard pattern alternately in a plurality of predetermined three-dimensional regions, whereby a unique chocolate confectionery 20 having a pattern harmonized visually and tastefully to a desired degree can be manufactured.

The chocolate confectionery 20 'shown in FIG.
Uses a nozzle having the mode shown in FIGS. 2A to 2C,
A plurality of types of chocolate raw materials A and B having at least different color to be injected substantially simultaneously into the mold 24 shown in FIG.
Chocolate confectionery which is patterned in accordance with the above, and each chocolate raw material A, B continuous in a direction Y corresponding to the injection direction X is substantially arranged in a checkerboard pattern alternately in a plurality of predetermined three-dimensional regions, respectively. I am blurred (s),
As shown in FIGS. 7D and 7E, also in the cross section in the direction Y corresponding to the injection direction X, each of the chocolate raw materials A and B is substantially arranged in a checkered pattern alternately in a plurality of predetermined three-dimensional regions. The pattern is hazy (s), resulting in a substantially uniform chocolate confection 20 '.

The nozzles shown in FIGS. 2A to 2C used for producing the chocolate confectionery 20 'are as follows.
By adopting the plate 23 further for the nozzles shown in FIGS. 2A and 2B,
2 delivery holes 22a ', 22b' and openings 22c, 22d
From each other, the third passage 23a for horizontally guiding the chocolate raw materials A and B to each other and merging them with each other is secured in the horizontal direction. . Note that the third passage includes the first and second passages.
A merging chamber for guiding the chocolate raw materials A and B delivered from the delivery holes 21a ', 21b', 22a 'and 22b' drilled in the passages 21a, 21b, 22a and 22b to each other to guide them in the horizontal direction and to join them. Function.

According to this nozzle, first, each chocolate raw material A, B is individually guided in the horizontal direction by the first and second passages 21a, 21b, 22a, 22b, and then each chocolate raw material A, B is guided by the third passage 23a. , B are guided together in the horizontal direction and merged, and at the contact portion, they are mixed with each other to give a vague color tone, and then correspond to the arrangement of the above-mentioned delivery holes 22a ', 22b' and openings 22c, 22d. The plurality of chocolate raw materials A and B are alternately arranged in a checkerboard pattern in a plurality of predetermined three-dimensional regions, respectively. It is possible to produce another unique chocolate confectionery 20 ′ (FIG. 7) by applying a pattern harmonized to a predetermined degree both in terms of taste and taste, and blurring the pattern (s).

Each of the chocolate raw materials A and B joined by the third passage 23a described above is supplied to a delivery hole 23a ',
That is, the delivery holes 22a 'and 22b' and the openings 22c and 22d.
The closest delivery holes 23 drilled corresponding to the arrangement of
a ', the corresponding chocolate ingredients A and B are mainly delivered from each delivery hole 23a', but the delivered chocolate ingredients are in the color tone of the contact portion with the other chocolate ingredient. Is in a state of being vaguely blurred (s). Therefore, in the mold 24, each of the chocolate raw materials A and B is substantially arranged in a plurality of predetermined three-dimensional areas alternately in a checkered pattern, and the pattern is blurred. (S).

The chocolate confectionery 30 shown in FIG.
This is obtained by injecting a predetermined amount of each of the chocolate ingredients A and B into the mold 35 shown in FIG. 3 (e) substantially simultaneously using the nozzles (a) to (c). Each of the chocolate raw materials A and B continuous in the direction Y corresponding to the direction X is substantially arranged in a checkerboard pattern alternately in a plurality of predetermined three-dimensional regions, respectively, as shown in FIGS. 8 (d) and 8 (e). Also in the cross section in the direction Y corresponding to the injection direction X, each of the chocolate raw materials A and B is a substantially uniform chocolate confection 30 in which a plurality of predetermined solid regions are alternately arranged substantially in a checkered pattern. In particular, in the chocolate confectionery 30, a predetermined chocolate raw material is surrounded by the other chocolate raw material, and a formed article made of another chocolate raw material C is provided on the upper surface thereof.

The nozzles shown in FIGS. 3 (a) to 3 (c) used for producing the chocolate confectionery 30 (FIG. 8) individually and horizontally feed predetermined amounts of chocolate raw materials A and B supplied from a depositor (not shown). First passages 31a, 31b for guiding in the directions, and delivery holes 31a ', 31b' drilled in each of the first passages 31a, 31b.
A nozzle mounting substrate 31 that individually transmits the chocolate raw material A, and an opening 32a through which a predetermined amount of the chocolate raw material A that is transmitted from a transmission hole 31a 'formed in the first passage 31a of the substrate 31 is received and passed as is. And a second passage 32b for receiving a predetermined amount of the chocolate raw material B delivered from a delivery hole 31b 'formed in the first passage 31b of the substrate 31 and guiding the chocolate raw material B in the horizontal direction. 2 passage 32
b, a plate 32 for individually feeding each of the chocolate ingredients A and B from a plurality of delivery holes 32b 'drilled in the plate 32, and a plurality of delivery holes 32b' drilled in the second passage 32b of the plate 32. A predetermined amount of chocolate raw material A, and a predetermined amount of chocolate raw material delivered from a plurality of delivery holes 32b 'drilled in the third passage 33a and the second passage 32b of the plate 32 for guiding in a horizontal direction. B is provided with an opening 33b for receiving and passing B as it is.
The main part is constituted by a plurality of delivery holes 33a 'drilled in the passage 33a and a plate 33 for individually delivering a predetermined amount of each of the chocolate ingredients A and B from the plurality of openings 33b. The first to third passages 31a, 31
b, 32b, 33a and the delivery holes 31 drilled therein
a ', 31b', 32b ', 33a' are expanded and perforated in accordance with a preset arrangement of the delivery holes, and are compartments for individually guiding each of the chocolate ingredients A, B in the horizontal direction. Function as each.

According to this nozzle, first, each of the chocolate ingredients A and B is individually guided in the horizontal direction by the first to third passages 31a, 31b, 32b and 33a and sent out, so that the bottom mold portion 35a is prepared in advance. In this case, the other chocolate raw materials C are injected into the mold 35 which has been injected and solidified. Thus, each of the chocolate raw materials A and B is substantially alternately arranged in a plurality of predetermined three-dimensional regions in a checkered pattern. A unique chocolate confectionery 30 having a pattern harmonized to a desired degree in taste can be manufactured.

Each chocolate confectionery 3 shown in FIG.
0 ′ is obtained by injecting a predetermined amount of each of the chocolate raw materials A and B into the mold 35 shown in FIG. 3 (e) substantially simultaneously using the nozzles shown in FIGS. 3 (a) to 3 (d). The chocolate raw materials A and B continuous in the direction Y corresponding to the injection direction X are substantially arranged in a checkered pattern alternately in a plurality of predetermined three-dimensional regions, and the pattern is blurred (s 9 (d) and 9 (e), in the cross section in the direction Y corresponding to the injection direction X, each of the chocolate raw materials A and B is alternately formed in a plurality of predetermined three-dimensional regions in a checkered pattern. The chocolate confectionery 30 ′ is arranged, and the pattern of the chocolate confectionery 30 s is blurred (s). In particular, in this chocolate confectionery 30 ', the periphery of a predetermined chocolate raw material is surrounded by the other chocolate raw material, and a formed article made of another chocolate raw material C is provided on the upper surface thereof.

The nozzles shown in FIGS. 3A to 3D used for producing the chocolate confectionery 30 '(FIG. 9) are plate-shaped in addition to the nozzles shown in FIGS. 3A to 3C. In order to receive the chocolate raw materials A and B respectively sent out from the apertures 33a 'and 33b of the plate 33 and to guide the chocolate raw materials A and B to each other in the horizontal direction and to join them by adopting the plate 34. Is expanded and secured in the horizontal direction. Note that the fourth passage 34a is provided with the first to third passages 31a, 3a.
Delivery holes 31a ', 31 formed in 1b, 32b, 33a
It functions as a merging chamber for guiding the chocolate raw materials A and B, which are individually sent from b ', 32b', and 33a ', respectively, to guide each other in the horizontal direction and to merge them.

According to this nozzle, first, each of the chocolate raw materials A and B is individually guided in the horizontal direction by the first to third passages 31a, 31b, 32b and 33a, and then each of the chocolate raw materials A and B is guided by the fourth passage 34a. , B are guided in the horizontal direction to join each other, and at the contact portion, they are mixed with each other to make the color tone ambiguous, and then a plurality of delivery holes formed in accordance with the arrangement of the delivery holes 33a ', 33b. The mold 3 which is sent out from the hole 34a 'and in which another chocolate raw material C has been injected and solidified in the bottom mold portion 35a in advance.
5, each of the chocolate raw materials A and B is alternately arranged in a checkerboard pattern in a plurality of predetermined three-dimensional areas, and a pattern that is visually and tastefully harmonized to a desired degree. It is possible to produce another unique chocolate confectionery 30 '(FIG. 9) which is applied and has a blurred pattern (s).

The chocolate raw materials A and B joined by the above-mentioned fourth passage 34a are supplied to the delivery holes 33a ',
Since each of the corresponding chocolate raw materials A and B is mainly delivered from each of the delivery holes 34a ', which are provided in the closest delivery holes 34a' formed in accordance with the arrangement of the components 33b. This is a state (s) in which the color tone of the contact portion with the other chocolate raw material to be sent is blurred (s), and therefore, in the mold 35, the chocolate raw materials A and B are alternately arranged in a plurality of predetermined three-dimensional regions in a checkered pattern. It is arranged roughly, and its pattern is blurred (s).

Although the embodiment of the present invention has been described above, in the chocolate confectionery according to the present invention, the arrangement of the delivery holes formed in the plates 13, 22, and 33 functioning as compartments, and the merging chamber The arrangement of the delivery holes drilled in the perforated plate 14a and the plates 23 and 34 and the corresponding relationship between them can be further complicatedly combined, and by doing so, the pattern applied to the chocolate confectionery Can be made into a pattern in which at least two kinds of chocolate raw materials are mixed more complicatedly. For example, an embodiment shown in FIG. 10A instead of FIG.
As shown in FIG. 10B instead of FIG.
Instead of (d), the mode shown in FIG. 10 (c) can be adopted respectively. According to these embodiments, the plate 13,
After each chocolate raw material delivered from the delivery holes 22 and 33 is guided in the horizontal direction and comes into contact with each other, it is delivered from one or two or more delivery holes that are close to each other in the perforated plate 14a and the plates 23 and 34. In this case, it is possible to obtain a chocolate confectionery in which the respective chocolate raw materials are mixed and mixed, and furthermore, a predetermined pattern that is blurred is given.

Further, the present invention is not limited to the above-described embodiments, but includes various types of nozzles according to the intended pattern to be applied to chocolate confectionery, and manufacturing methods using the nozzles. Viscosity and viscosity difference, size of each delivery hole and combination of arrangement, mold shape (irregularity, wide and narrow, etc.), nozzle mounting position with respect to mold (height from mold, facing position, etc.), degree of tapping (time, The frequency and the like can be arbitrarily set.

[0042]

The chocolate confectionery of the present invention does not have a superficial chocolate confectionery pattern formed by at least two kinds of chocolate raw materials having different color tones injected substantially simultaneously into the mold, and corresponds to the injection direction. Also, in the cross section of the direction in which each of the chocolate ingredients is arranged, each of the chocolate ingredients is substantially arranged in a plurality of predetermined areas, and a pattern corresponding to the cross section is applied, so that at least two or more kinds of chocolate ingredients having different color tones can be visually checked. It can be a unique chocolate confection having a pattern harmonized with a desired degree both in taste and taste.

In addition, since the edge of the pattern is blurred in the above-mentioned embodiment, at least two kinds of chocolate ingredients are visually and tastefully harmonized to a desired degree. Can be chocolate candy.

Furthermore, in any one of the above-mentioned embodiments, since at least one kind of chocolate ingredient is surrounded by another kind of chocolate ingredient, at least two kinds of chocolate ingredient are visually and tastely desired. It can be another unique chocolate confection having a pattern in harmony with it.

Further, in any one of the above-mentioned embodiments, since other formed articles are integrated, a pattern in which at least two kinds of chocolate raw materials are visually and tastely harmonized to a desired degree is obtained. It can be another unique chocolate confection to be applied.

[Brief description of the drawings]

FIGS. 1A to 1E are exploded perspective views showing an embodiment of a nozzle according to the present invention.

FIGS. 2A to 2D are exploded perspective views showing another embodiment of the nozzle of the present invention.

FIGS. 3A to 3E are exploded perspective views showing another embodiment of the nozzle of the present invention.

4 (a) is a perspective view showing an embodiment of the chocolate confectionery of the present invention, (b) is a plan view of FIG. 4 (a), (c) is a bottom view of FIG. 4 (a), and (d) FIG. 5 is a cross-sectional view taken along line dd in FIG.

5 (a) is a schematic perspective view showing another embodiment of the chocolate confectionery of the present invention, FIG. 5 (b) is a plan view of FIG. 5 (b),
5C is a bottom view of FIG. 5A, and FIG. 5D is d of FIG. 5A.
It is a cross-sectional view which follows the -d line.

6 (a) is a schematic perspective view showing another embodiment of the chocolate confectionery of the present invention, FIG. 6 (b) is a plan view of FIG. 6 (a),
(C) is a bottom view of FIG. 6 (a), and (d) is d of FIG. 6 (d).
FIG. 6E is a vertical cross-sectional view along the line d, and FIG. 6E is a horizontal cross-sectional view along the line ee in FIG.

7 (a) is a perspective view showing another embodiment of the chocolate confectionery of the present invention, FIG. 7 (b) is a plan view of FIG. 7 (a), and FIG.
7D is a bottom view of FIG. 7A, FIG. 7D is a longitudinal sectional view taken along line dd of FIG. 7B, and FIG. 7E is a transverse sectional view taken along line ee of FIG. 7D. is there.

8 (a) is a schematic perspective view showing another embodiment of the chocolate confectionery of the present invention, FIG. 8 (b) is a plan view of FIG. 8 (b),
FIG. 8C is a bottom view of FIG. 8A, and FIG.
FIG. 8E is a longitudinal sectional view taken along line d, and FIG. 8E is a transverse sectional view taken along line ee in FIG.

9A is a schematic perspective view showing another embodiment of the chocolate confectionery of the present invention, FIG. 9B is a plan view of FIG. 9A,
9C is a bottom view of FIG. 9A, and FIG. 9D is d of FIG. 9B.
FIG. 10E is a vertical cross-sectional view along the line d, and FIG. 9E is a horizontal cross-sectional view along the line ee in FIG.

10A is a schematic perspective view showing another embodiment of the perforated plate 14a in FIG. 1D, and FIG. 10B is a schematic perspective view showing another embodiment of the plate 23 in FIG. 2C. , (C) is shown in FIG.
FIG. 14 is a schematic perspective view showing another embodiment of the plate 34 of FIG.

[Description of Signs] 10, 10 ', 20, 20', 30, 30 'Chocolate candy 11, 21, 31 Nozzle mounting substrate 12, 13, 22, 23, 32, 33, 34 Plate 14 Hopper 15, 24, 35 Mold A, B, C Chocolate raw material S Blurred part

Claims (4)

[Claims] 1. A chocolate confection having a pattern formed by at least a plurality of types of chocolate materials having different color tones, wherein each of at least two types of chocolate materials is provided as a predetermined pattern such as a radial pattern or a checkered pattern in a plurality of predetermined three-dimensional regions. Characterized in that chocolate confections are formed by injecting a substantially uniform pattern from the nozzle into the mold at substantially the same time even in the cross section corresponding to the direction of injection from the nozzle. . 2. The chocolate confectionery according to claim 1, wherein the pattern is blurred. 3. The chocolate confection according to claim 1, wherein at least one type of chocolate material is surrounded by another type of chocolate material. 4. The chocolate confection according to claim 1, wherein another formed article is integrated.