JP2000279095A - Production of center-containing oil and fat food and apparatus used therefore - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide both a method for producing a center-containing oil and fat food capable of continuously obtaining a formed food having good appearance, a center ingredient surely in the center part and a fixed dimension regardless of the shape of the center ingredient and an apparatus used for the method. SOLUTION: In this method in which a pair of two rollers 1 and 2 provided with concave molds 3a and 3b are arranged side by side in a mutually adjacent state, a chocolate melt 4 is fed to the upper side of the adjacent part while a rotation action is applied in the adjacent direction side so as to fill the chocolate melt 4 in the concave molds 3a and 3b of the rollers 1 and 2 and the chocolate melt 4 is passed through the adjacent part of the rollers 1 and 2, formed and solidified and these operations are carried out continuously, the chocolate melt 4 is previously filled from a previously filling means 14 to the concave mold 3b of the roller 2 at an upstream side of a chocolate melt storage side 10 and, before the filled chocolate melt 4 is completely cooled and solidified, a center ingredient 23 is fed from a center ingredient feed means 20 to the chocolate melt and then the chocolate melt is passed through the chocolate melt storage part 10, formed and solidified.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing an oil-and-fat food containing a center in which a center made of a solid material is coated with a layer of an oil-and-fat food such as chocolate, and an apparatus used therefor.

[0002]

2. Description of the Related Art Conventionally, solids such as nuts, almonds, and jellies have been used as chocolate confectionery centers.
Many of them are covered with a chocolate layer.

[0003] Such a chocolate confectionery containing a solid center is mainly produced by one of the following two production methods.

[0004] The first manufacturing method uses a revolving device,
While rolling solids that become a center product such as nuts and almonds, applying molten chocolate around it and gradually cooling to form a coating layer, it can be manufactured with relatively simple equipment, Widely used.

In the second production method, a molten resin is filled in a resin mold, a solid center product is charged, the molten chocolate is filled, and the whole mold is cooled and solidified. This is a method of cutting out chocolate confectionery.

[0006]

However, in the first manufacturing method, since the chocolate is coated while rotating a center product such as nuts, the whole shape is limited to a substantially spherical shape, and a visually novel product is obtained. There is a problem that can not be. Further, there is also a problem that individual dimensions are difficult to be uniform, and the appearance is poor.

Further, according to the above-mentioned second manufacturing method, it is possible to mold into a desired shape and dimensions, but since equipment such as transport, cooling and reheating of individual molds is required, not only a large equipment space is required, but also There is a problem that the equipment cost increases as a whole.

[0008] On the other hand, a method for obtaining a chocolate molded product consisting of chocolate dough, which is not a method of obtaining a chocolate candy with a center, as shown in FIG.
A method using a continuous molding device has been conventionally known.

In FIG. 9, reference numerals 1 and 2 denote a pair of two rollers having a large number of concave molds 3a and 3b formed on the surface thereof, which are arranged side by side in a state of being close to each other. , And rotate at the same speed. The inside of each of the rollers 1 and 2 is hollow, and a refrigerant is introduced into this portion, and the surfaces of the rollers 1 and 2 are -20 to -15.
It is designed to be cooled to ° C.

[0010] By rotating the rollers 1 and 2 while continuously supplying the molten chocolate 4 between the rollers 1 and 2 so as to accumulate a fixed level, a chocolate molded product can be obtained continuously. That is, the molten chocolate 4 supplied between the rollers 1 and 2 is filled in the concave molds 3a and 3b of the left and right rollers 1 and 2 and cooled and solidified in the concave molds 3a and 3b, while the left and right concave molds are cooled. It moves to the vicinity of 3a, 3b. And
In a state where the left and right concave molds 3a and 3b are abutted with each other, the concave molds 3a and 3b are left and right again by the rotation of the rollers 1 and 2, and the granular molds 4a are solidified. As fall down. Reference numeral 5 denotes a belt conveyor for conveying the molded product 4a to the next cooling step.

Since the molded product 4a is a continuous string, the molded product 4a is individually separated by an appropriate method such as being put on a rotating drum to be formed into a granular molded product.

According to this manufacturing method, the equipment is small,
There is an advantage that a molded product having a certain size can be easily mass-produced.

In view of the above, the present inventors have proposed that the concave mold 3 of one of the rollers 1 (or 2) be used in the above method.
a (3b) was considered to produce a centered chocolate confection by putting a solid center product in the center, but in this case, the center product was exposed from the chocolate dough or the roller 1 , 2 during the rotation of the concave mold 3a (3b), resulting in a defective product, failing to obtain a good molded product, and being impractical.

It is also conceivable that the center product is coated in advance with a binder (fixed chocolate or the like) for fixing it into the concave mold 3a (3b). In this case, the center product coated with the binder is charged. However, there is a problem that it is not easy to perform the operation and the equipment becomes complicated. In addition, even if it can be charged, the binder may be exposed from the surface of the molded article with a boundary line in between, and the appearance may be poor.

The present invention has been made in view of such circumstances, and regardless of the shape of the center product, a molded product having a good appearance, a center product at the center portion, and a certain size is provided. It is an object of the present invention to provide a method for producing an oily food containing a center, which can be continuously obtained, and an apparatus used for the method.

[0016]

In order to achieve the above object, the present invention provides a method for forming a plurality of concave molds on a surface,
A pair of two rollers provided with cooling means for cooling the surface from the inside are juxtaposed with each other in a state of being close to each other, and while rotating in the approaching direction side, the molten oily foodstuff accumulation By supplying the molten oily foodstuff to form a portion, the molten oily foodstuff is filled into each concave mold of the roller pair, and the molten oily foodstuff is formed and solidified through the vicinity of the roller pair. In a method of continuously performing the above, the molten oil or grease-based food material is filled in advance in the concave mold of at least one roller of the roller pair on the upstream side with respect to the roller rotation direction from the molten oil or grease-based food storage portion, Before the filled molten oily foodstuff is completely cooled and solidified, a center product made of a solid material is put into the concave mold from above, and then the melted oily foodstuff passes through the above-mentioned molten oily foodstuff reservoir. It is allowed to the preparation of center filled greasy foods to perform molding solidify the first aspect.

[0017] Among the above-mentioned production methods, in particular, when the molten oil-and-greasy food material is previously filled in the concave mold of at least one of the rollers of the roller pair, the inner surface of the concave mold is filled with the molten oil-and-fat food material. A second aspect of the present invention is a manufacturing method in which filling is performed so as to cover the entire surface.

A large number of concave molds are formed on the surface, and a pair of two rollers provided with cooling means for cooling the surface from the inside are juxtaposed in a state of being close to each other. On the upper side of the proximity portion, a molten oily foodstuff supply means for supplying a molten oily foodstuff so as to form a molten oily foodstuff storage section, and at least one of the rollers, relative to the roller rotation direction relative to the molten oily foodstuff storage section. On the upstream side, a pre-filling means for pre-filling the molten oil-based food material in the concave mold, and between the pre-filling section and the molten oil-based food material storage section, a center product made of a solid material in the concave mold from above. A third aspect of the present invention is an apparatus for manufacturing a fat and oily food containing a center, comprising:

And, among the above-mentioned production equipment,
The pre-filling means comprises a cylindrical body whose inner surface can be adjusted in temperature, and a supply means for supplying a molten oily food to the cylindrical body, and the lower end of the cylindrical body is close to the roller surface on which the concave mold is formed. The manufacturing equipment according to the fourth aspect is characterized in that the center product input means is provided with a center product input hopper which is supplied with a center product from above and inputs the center product from a lower openable opening. A fifth aspect of the present invention is directed to a manufacturing apparatus including means for causing the manufacturing apparatus to perform the following steps.

In the above-mentioned manufacturing apparatus, in particular, a supply means for supplying a center product is provided in the center product input means, and the center product supply means positions the center product at predetermined intervals. A sixth aspect of the present invention is directed to a manufacturing apparatus including a bar having a concave portion that can be held, and a conveying unit that intermittently conveys the bar while applying vibration.

[0021]

Next, an embodiment of the present invention will be described.

First, the oily food with a center, which is the object of the present invention, has a structure in which a solid center is covered with an oily food layer. Any solid food, such as nuts, almonds, jellies, gummy candy, tablet confectionery, baked confectionery, candy, fruit processed products, etc. can be used. The shape is not particularly limited. In addition, as the oily foodstuff that becomes the oily food layer, oily foodstuffs such as chocolates containing cocoa butter or cocoa butter substitute oil and fats, and oily foodstuffs containing milk fat such as cheese and butter, have a fluidity at the time of filling. Any food material that has the property of being solidified by cooling can be used.

Next, an embodiment will be described.

[0024]

FIG. 1 shows an apparatus for manufacturing a chocolate confectionery with a center according to an embodiment of the present invention. This device is similar to the continuous molding device shown in FIG. 9, and has a pair of two rollers 1 having a large number of concave molds 3a and 3b formed on the surface.
2 are arranged side by side in a state of being close to each other, and as shown by an arrow A, a rotating operation is applied so that both the two 1 and 2 rotate in the approaching direction side at the same speed as each other. . A certain level of the molten chocolate pool 10 is located vertically above the adjacent portion P between the two.
Is formed so that the molten chocolate 4 is continuously supplied.

One of the rollers 2 of the roller pairs 1 and 2 is
On the upstream side of the molten chocolate reservoir 10 with respect to the roller rotation direction, a cylindrical body 11 for previously filling the molten chocolate 4 into the concave mold 3 b on the surface of the roller 2.
And a supply pipe 12 for supplying the molten chocolate 4 to the cylindrical body 11, and a pre-filling means 14 provided with a molten chocolate tank 13 serving as a supply source.
15 is a pump.

As shown in FIG. 2, the cylindrical body 11 has an opening formed in the concave mold 3b formed on the surface of the roller 2.
Is a rectangular cylindrical body set so as to cover three rows in the circumferential direction and the entire row in the width direction, and the opening edge portion is close to the surface of the roller 2. Then, the concave mold 3 of the cylindrical body 11 is formed.
The lower edge 16 of the side wall 11a on the side where b enters is formed to have a thick wall with a circular cross section, and an inner surface 16a is formed with an arc-shaped taper. This is the roller 2 in this part
The purpose is to enhance the sealing performance on the surface and not to hinder the rotation of the roller 2. Also, the side wall 11b of the cylindrical body 11 on the side where the concave mold 3b exits.
The lower part 17 is sharpened in an edge shape so that excess molten chocolate 4 is scraped and sent out from the surface of the concave mold 3 b pre-filled with the molten chocolate 4.

The inner surface of the cylindrical body 11 is configured such that the inner surface of each side wall is individually set to an appropriate temperature by a temperature adjusting means (not shown). Incidentally, in this example, the inner surface of the side wall 11b is set at 40 to 45 ° C, and the other inner surfaces are set at 28 to 32 ° C. This takes into account that the tempering does not collapse while the molten chocolate 4 accumulates in the cylindrical body 11, and allows the excessive chocolate 4 to be reseeded during the scraping operation of the excess molten chocolate 4 by the lower edge of the side wall 11 b. Things.

Further, the position where the cylindrical body 11 is provided,
Between the molten chocolate reservoir 10 (return to FIG. 1) and the hollow mold 3b pre-filled with the molten chocolate 4 via the cylindrical body 11, a center product made of a solid material is introduced. A center product input means 20 is provided.

As shown in FIG. 2, the center product input means 20 includes a center product input hopper 22 formed at an input port 21 which is open at an upper portion and which can be opened and closed downward by a spring force. Push rod 24 for pushing center product 23 supplied into hopper 22 from top to bottom.
The center products 23 gradually conveyed from the center product supply device 25 (see FIG. 1, but this diagram is schematically) are successively transferred from above the roller 2 in the vertical direction to the concave mold 3b on the surface of the roller 2. It can be put inside. The push rod 24 is attached to a suitable lifting means (not shown) such as a cylinder.

As shown in FIG. 3, the center product supply device 25 positions and holds the center product 23 at the same interval in the width direction of the concave molds 3a and 3b formed on the rollers 1 and 2. Elongated bar 2 with recess 26
7 are intermittently conveyed by the conveying means 28 in a state of being arranged in a row as indicated by an arrow B. This feeding operation is synchronized with the rotation operation of the rollers 1 and 2, and the center product 23 for one row of the concave molds 3b arranged in the roller width direction is used as the center product input hopper (hereinafter abbreviated as “hopper”). 22 and the hopper 22
It is configured to be pushed into the concave mold 3b by the pushing rod 24 from the inside. The hopper 22 is given a slight vibration by a vibration device 29 composed of a crank mechanism in order to properly correct the attitude of the supplied center product 23.

The bar 27 is given a slight vibration to the left and right in the feeding direction by a vibrating device 30 having the same structure as the vibrating device 29 for the hopper 22 during the conveyance. That is, the center product 23 is supplied from time to time onto the bar 27 from the tray 31 or the like, and the supplied center product 23 is randomly placed in the square frame-shaped fixed frame 32 freely attached to the transport surface. Scattered around. Then, by vibrating the bar 27, the center products 23 are individually inserted into and held in the concave portions 26 formed at predetermined intervals in the bar 27, and the extra products are dammed and sent next. It enters the recess 26 of the bar 27. Thus, the center product 23
Are positioned and held at appropriate intervals.
2 and is supplied.

It should be noted that simply supplying the center product 23 once and distributing the center product 23 into the respective recesses 26 by means of vibrations would not be sufficient.
In this example, the fixed frame 32
Are provided twice to supply the center product 23 twice,
Vibration is given.

The bar 27 shifted left and right due to the vibration operation returns to an appropriate position by passing through a position correction guide 33 provided on the downstream side as shown in FIG. ing.

Using the above apparatus, a chocolate confectionery with a center can be produced, for example, as follows. In this example, almond is used as the center product 23. Then, the concave molds 3a and 3b on the surfaces of the rollers 1 and 2 (returning to FIG.
It was shaped like a semi-rugby ball having a size of 5 mm and a depth of 6 mm. Further, the surface temperature of the rollers 1 and 2 is set to be -20 to -15 ° C., and the rotation speed of the rollers 1 and 2 is set to a peripheral speed of 40.
0 mm / min.

Based on the above condition setting, first, the molten chocolate 4 is accumulated at a certain level between the rollers 1 and 2 to form a molten chocolate accumulation section 10, and while the rollers 1 and 2 are rotated in the direction of arrow A, In the cylinder 11,
The molten chocolate 4 (for pre-filling) is supplied from the tank 13, and from the cylindrical body 11 into the concave mold 3 b of the roller 2,
Fill the molten chocolate 4. This state is shown in FIG.
(A).

Then, while passing through the portion where the lower end opening of the cylindrical body 11 is in contact with the cylindrical body 11 and reaching the position positioned just below the hopper 22 of the center product input means 20, the filled molten chocolate 4 is filled. Solidifies in a shell shape according to the inner surface shape of the concave mold 3b. This state is shown in FIG. Reference numeral 40 denotes a portion solidified in a shell shape.

Next, the center product 23 is loaded into the prefilled concave mold 3b from within the hopper 22 of the center product loading means 20 by the push rod 24. As shown in FIG. 6A, the inserted center product 23 is surrounded by the unsolidified molten chocolate 4 and enters the molten chocolate reservoir 10 while its surroundings are cooled and solidified.

Then, in the vicinity of the concave mold 3a of the roller 1 in which the melted chocolate 4 has been sufficiently taken in and rotated from the opposite side, the two solidified portions 40 are united, and the periphery of the center product 23 is centered. A solidified layer in the form of a rugby ball is formed on the surface, and solidification proceeds further inward. This state is shown in FIG. Then, as the concave molds 3a, 3b of the rollers 1, 2 move away, the molded product 4a, which is almost completely cooled and solidified and formed into a hard rugby ball shape, comes off and falls downward by its own weight. . Then, it is conveyed to the next cooling step by the belt conveyor 5. Note that, as in the conventional case (see FIG. 9), the molded products 4a are usually separated into individual products in the next step because products to be successively taken out are connected in a string shape. In this way, the center chocolate confectionery can be obtained continuously.

According to the above manufacturing method, the molded product 4a having a uniform size can be continuously obtained without exposing the center product 23. In addition, a good molded product 4a can be obtained regardless of the shape of the center product 23 as well as the spherical shape. Further, by performing the pre-filling and the center product charging with the two rollers 1 and 2, respectively, it is possible to easily mass-produce a chocolate confection having a more complicated configuration.

In the above example, the amount of the pre-filled molten chocolate 4 is at least
(b) It is preferable that the amount is such that the inner surface is completely covered. That is, the amount of the molten chocolate 4 was small, and FIG.
As shown in FIG. 7A, when the inner surface of the concave mold 3b is only partially covered, as shown in FIG. 7B, the solidified portion 40 formed by cooling is partially removed in the concave mold 3b. Become. In this state, when the center product 23 is inserted, as shown in FIG.
Unsolidified molten chocolate 4 displaced by 3
However, it contacts the inner surface of the concave mold 3b and solidifies separately from the previously solidified portion 40. At this time, since the molten chocolate 4 is highly viscous, it cannot sufficiently enter the boundary with the solidified portion 40, and solidifies with the void S left between them. For this reason, as shown in FIG. 8 (b), a concave line 50 enters between the previously solidified portion 40 and the later solidified portion 40 'on the surface of the obtained molded product 4a, and the appearance is improved. It is not good. In particular,
If you want to shine the chocolate surface by coating it with sugar,
This is not preferable because the step of the concave line 50 clearly appears.

In the above example, the cylinder 11 whose inner surface can be temperature-controlled is provided as the pre-filling means 14, but the pre-filling into each concave mold 3b (3a) is limited to the above configuration. Rather, any configuration may be used as long as the configuration is such that the molten chocolate 4 can be filled.

Further, a center product supply means 20 and a center product supply device 25 for supplying the center product 23 thereto.
Is not limited to the above example, and can be set to an appropriate configuration. However, it is necessary to insert the center product 23 in a state where it is properly positioned in accordance with the arrangement of the concave molds 3a and 3b of the rollers 1 and 2. For this purpose, the above-described configuration is required. Is preferred.

The arrangement of the pre-filling means 14 and the center product charging means 20 is such that the pre-filled molten chocolate 4 is not completely solidified and the center product 23 is charged in an unsolidified state. Is set to a proper arrangement. In addition, the arrangement of the center product input means 20 and the molten chocolate storage section 10 is not particularly limited.

In the above-described embodiment, the centered chocolate confectionery is obtained by using the melted chocolate 4 as the oily foodstuff for forming the outer layer and the almond as the center product 23 in the centered oily food. As described above, the type of the oily food material and the center product 23 is not limited to this, and an appropriate one can be selected. In addition, the left and right rollers 1 and 2 are pre-filled with different molten oily foodstuffs, and the left and right rollers 1 and 2 are charged with different center products 23, for example, so that the chocolate layer has two layers and the center has two layers. It is possible to easily mass-produce complex centered oily foods, such as containing various types.

[0045]

As described above, according to the method for producing an oil-and-fat food containing a center of the present invention, a center product can be reliably filled in a center with a small-scale facility, and the center product is not exposed to the surface. Molded articles can be produced continuously with uniform dimensions. And the center product is not only spherical,
It has the advantage that any shape can be molded. Furthermore, by performing pre-filling and center product charging with both rollers, respectively, there is an advantage that a fat and oily food with a center having a more complicated configuration can be easily mass-produced.

Further, according to the apparatus for producing oily food with a center of the present invention, the above-mentioned production method can be easily carried out only by improving the conventional apparatus, and the equipment cost can be kept low.

[Brief description of the drawings]

FIG. 1 is a configuration diagram showing one embodiment of the present invention.

FIG. 2 is an enlarged explanatory view of a main part of the embodiment.

FIG. 3 is an explanatory diagram of a center product supply device used in the embodiment.

FIG. 4 is a partial explanatory view of the center product supply device.

FIGS. 5A and 5B are process explanatory views using the above embodiment.

FIGS. 6A and 6B are process explanatory diagrams using the above-described embodiment.

FIGS. 7 (a) and 7 (b) show examples using the above-described embodiment;
It is a process explanatory view of an unfavorable state.

8 (a) and (b) both show the results obtained by using the above embodiment.
It is a process explanatory view of an unfavorable state.

FIG. 9 is a configuration diagram showing a conventional continuous molding apparatus.

[Explanation of symbols]

 1, 2 rollers 3a, 3b concave mold 4 molten chocolate 10 molten chocolate reservoir 14 pre-filling means 20 center product charging means

 ──────────────────────────────────────────────────続 き Continuing on the front page (72) Inventor Taiji Amano 6-20-1 Kajihara, Takatsuki-shi, Osaka Kanebo Foods Co., Ltd. (72) Inventor Yoshitaka Ohno 6-20-1 Kajiwara, Takatsuki-shi, Osaka Kanebo Foods (72) Inventor Toru Miyaaki 6-20-1 Kajiwara, Takatsuki-shi, Osaka Kanebo Foods Co., Ltd. F-term (reference) 4B014 GB01 GB04 GE03 GQ08 GQ12 GU02 GU15 4B026 DC02 DG01 DG11 DX02 4B048 PE03 PE12 PL03 PL11 PM06 PN04 PN20 PP01 PS05 PS15

Claims (6)

[Claims] 1. A number of concave molds are formed on a surface,
A pair of two rollers provided with cooling means for cooling the surface from the inside are juxtaposed with each other in a state of being close to each other, and while rotating in the approaching direction side, the molten oily foodstuff accumulation By supplying the molten oily foodstuff to form a portion, the molten oily foodstuff is filled into each concave mold of the roller pair, and the molten oily foodstuff is formed and solidified through the vicinity of the roller pair. In a method of continuously performing the above, the molten oil or grease-based food material is filled in advance in the concave mold of at least one roller of the roller pair on the upstream side with respect to the roller rotation direction from the molten oil or grease-based food storage portion, Before the filled molten oily foodstuff is completely cooled and solidified, a center product made of a solid material is put into the concave mold from above, and then the melted oily foodstuff passes through the above-mentioned molten oily foodstuff reservoir. Preparation of center filled greasy food, characterized in that to perform the molding and solidified by. 2. A method according to claim 1, wherein the step of filling the concave mold of at least one of the roller pairs with the molten oil-and-fat food material in advance includes filling the molten oil-and-fat food material in a state where the inner peripheral surface of the concave mold is entirely covered. The method for producing an oil and fat food containing a center according to claim 1. 3. A number of concave molds are formed on the surface,
A pair of two pairs of rollers provided with cooling means for cooling the surface from the inside are juxtaposed in a state of being close to each other,
Above the adjacent portion of the roller pair, a molten oleaginous food material supply means for supplying the molten oleaginous food material so as to form a molten oleaginous food material storage portion, and at least one of the rollers, the roller being higher than the molten oleaginous food material storage portion On the upstream side with respect to the rotation direction, a pre-filling means for pre-filling the molten oily food material in the concave mold, and a center formed of a solid material in the concave mold between the pre-filling portion and the molten oily food material storage portion. An apparatus for producing fat and oil-based food containing a center, comprising: a center product introduction means for introducing a product from above. 4. The pre-filling means comprises a cylindrical body whose inner surface can be adjusted in temperature, and a supply means for supplying a molten oily food to the cylindrical body, and a lower mold is formed at the lower end of the cylindrical body. 4. The apparatus for producing an oil-and-fat food containing a center according to claim 3, wherein the apparatus is close to a roller surface. 5. The center product input means includes a center product input hopper to which a center product is supplied from above and is supplied from a lower openable opening, and a means for vibrating the center product input hopper. The apparatus for producing a fat and oily food containing a center according to claim 3 or 4. 6. A supply device for supplying a center product, wherein the center product supply means includes a bar having a concave portion capable of positioning and holding the center product at predetermined intervals, 6. A conveying means for intermittently conveying the bar while applying vibration thereto.
The manufacturing apparatus for oil-and-fat foods containing a center according to any one of the above.