JP2000279096A - Production of multilayer structural oil and fat food - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method capable of continuously and efficiently mass producing a variety of a multilayer structural oil and fat food in a saved space. SOLUTION: A chocolate melt 4 is fed to the upper side of the adjacent part of a pair of two rollers 1 and 2 so as to form a chocolate melt storage part 10. The chocolate melt 4 is pervasively filled in a concave mold 3b of the roller 2 at the upstream side of the chocolate melt storage part 10. Before the chocolate melt 4 is completely cooled and solidified, an unsolidified part of the chocolate melt 4 in the concave mold 3b is sucked and removed by a suction nozzle 20 to form a shell part. Then a chocolate melt 30 is filled in a space formed by the suction and removal by a center filling nozzle 21 in the concave mold 3b. Afterwards the chocolate 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 a multi-layered oil-based food in which an outer layer is formed of an oil-based food and one or more foods of different types serve as a center inside the outer layer.

[0002]

2. Description of the Related Art Conventionally, an outer layer is formed of a greasy food material, and a center is different from the greasy food material and has a fluidity at the time of filling (a greasy food material or a non-greasy food material). ) Is widely available.

[0003] For example, a chocolate confection having a two-layer structure in which the outer layer is formed of chocolate and the center is formed of another chocolate different from the above chocolate is usually produced as follows. That is, first, a concave mold having a predetermined shape arranged on a flat conveyor is filled with a melt of chocolate A (hereinafter, referred to as “molten chocolate”) serving as an outer peripheral layer and cooled, and is cooled by a predetermined thickness along the concave mold. After being solidified, the shell is inverted and the unsolidified molten chocolate A is dropped and removed to form a shell. Subsequently, the melted chocolate A is again inverted and filled with another melted chocolate B serving as a center from above, and further, the melted chocolate A is flowed from above to form a bottom, and then the whole is cooled and solidified to release the mold. They try to get the chocolate candy they want.

[0004]

However, in the above-mentioned manufacturing method, a large number of concave molds are transported in a plane, and cooling means, reversing means, demolding means, etc. must be assembled along the transport line. However, there is a problem that a large amount of space is required for installing the apparatus, and the equipment cost is high.
In addition, there is also a problem that the manufacturing efficiency is poor because each process of filling the molten chocolate, inverting the concave mold, cooling, and removing the mold is a batch-type process in which a predetermined number of the concave molds are formed as one block.

[0005] On the other hand, although a chocolate confection having a two-layer structure as described above is not obtained, a method using a continuous molding device as shown in FIG. Is conventionally known.

In FIG. 5, 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.

By rotating the rollers 1 and 2 while continuously supplying the molten chocolate 4 between the rollers 1 and 2 so that a fixed level of the chocolate is collected, 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, 3b are abutted, the concave molds 3a, 3b are formed and solidified in a granular shape along the internal shape, and the concave molds 3a, 3b are separated to the left and right, and fall downward as a granular molded product 4a. Reference numeral 5 denotes a belt conveyor for conveying the molded product 4a to the next cooling step.

Since the molded product 4a has a continuous string shape, it 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-scale,
There is an advantage that a granular molded product can be easily mass-produced.

Therefore, the present inventors utilized the above-mentioned method to produce a multilayered chocolate confection having two or more layers.
It was recalled that if it could be manufactured continuously, it would be possible to manufacture it efficiently at low equipment costs, but in reality the practical method has not been developed yet.

The present invention has been made in view of such circumstances, and an object of the present invention is to provide a manufacturing method capable of continuously and efficiently mass-producing a variety of multi-layered oil-and-fat foods in a large space. I do.

[0012]

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, a molten oil-fat food material accumulation section is provided on the upper side of the vicinity thereof The molten oily foodstuff A is filled into each concave mold of the pair of rollers by supplying the molten oily foodstuff A so as to form, and the molten oily foodstuff A is formed through the vicinity of the roller pair. In the method of continuously solidifying, the molten oily foodstuff A and the concave oily mold A 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 oily foodstuff accumulation part. The same or different molten oleaginous food A 'is pre-filled, and before the filled molten oleaginous food A' is completely cooled and solidified, the molten oleaginous food A 'in the concave mold is filled.
Of the unsolidified portion is suction-removed to form a shell portion. Then, in a space formed in the shell portion by suction removal in the concave mold, a food material B different from the molten oily food material A 'is formed. The gist of the present invention is a method for producing a multi-layered oil-based food in which the solidified product is filled and then molded and solidified via the above-mentioned molten oil-based food material reservoir.

[0013]

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

First, in the multi-layer oily food of the present invention, the outer layer is formed of an oily food such as chocolate, and a center is formed of a different type of food from the oily food of the outer layer. And oily foodstuffs such as chocolates containing cocoa butter or cocoa butter substitute oils, and oily foodstuffs containing milk fat such as cheese and butter. For example, any food material having fluidity at the time of filling and solidifying by cooling may be used. Examples of the foodstuff for forming the center include, among the oily foodstuffs, oily foodstuffs of a type different from the oily foodstuff used in the outer peripheral layer. In addition, other than oil and fat ingredients, for example, filling such as paste, bean jam, cream, and the like, liquid substances such as extract, fruit juice, syrup, liqueur, and granular foods such as pulp, seeds, chips, microcapsules, and the like. And mixed foods containing them. Among them, foods having physical properties having a certain viscosity and fluidity at the time of filling are preferred from the viewpoint of filling suitability, prevention of outflow of internal foodstuffs, and the like.

Next, an embodiment will be described.

[0016]

FIG. 1 shows an apparatus used in one embodiment of the present invention. This apparatus uses two different kinds of chocolate as an oily foodstuff, and forms one outer layer with one chocolate and the other chocolate. This is an apparatus that forms a center to form a chocolate confectionery having a two-layer structure, which is a kind of multi-layer oleaginous food. This apparatus has a pair of two rollers 1 and 2 having a large number of concave molds 3a and 3b formed on the surface thereof, similarly to the continuous molding apparatus shown in FIG.
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.

The position where the cylindrical body 11 is provided,
Between the molten chocolate pool 10 (returning to FIG. 1) and the position where the pre-filled molten chocolate 4 is not completely solidified, the inside of the concave mold 3b is
A suction nozzle 20 for sucking unsolidified molten chocolate 4 is provided.

The suction nozzle 20 descends from the concave mold 3b (one row in the width direction of the roller 2) passing through the opening of the cylindrical body 11 as shown by an arrow X in FIG. A series of operations of sucking and raising the solidified portion 41 is repeated. This allows
In the concave mold 3b, the concave mold 3
The solidified portion 40 formed along the inner peripheral surface of b remains as a shell portion. The suction nozzle 20 is communicated with a suction pump (not shown), and the sucked molten chocolate 4 is supplied as the molten chocolate 4 for pre-filling or supplied to the molten chocolate reservoir 10. The chocolate 4 is to be reused.

Further, between the suction nozzle 20 and the molten chocolate pool 10, the unsolidified portion 4 is provided.
A center filling nozzle 21 for filling another molten chocolate 30 different in type from the molten chocolate 4 is provided in a space formed above the solidified portion (shell part) 40 by the suction removal of 1. .

As shown by an arrow Y in FIG. 3, the center filling nozzle 21 also moves the concave mold 3b (corresponding to one row in the width direction of the roller 2) passing below the suction nozzle 20 as shown in FIG. A series of operations of descending → filling the melted chocolate 30 → ascent is repeated. The center filling nozzle 21 extends from a tank (not shown) for supplying the molten chocolate 30 via a pump (not shown).

Using the above apparatus, a chocolate confection having a two-layer structure can be produced, for example, as follows.
In this example, brown chocolate is used as the molten chocolate 4 for forming the outer peripheral layer, and white chocolate is used as the molten chocolate 30 for forming the center. Then, the concave molds 3a and 3b on the surfaces of the rollers 1 and 2 (returning to FIG. 1) are removed by a long diameter of 30 m.
m, a short diameter of 15 mm and a depth of 6 mm in a semi-rugby ball shape. Further, the surface temperature of the rollers 1 and 2 is set to -20 to -1.
The temperature was set to 5 ° C., and the rotation speed of the rollers 1 and 2 was set to a peripheral speed of 400 mm / min.

Based on the above condition setting, first, the molten (brown) chocolate 4 is accumulated at a certain level between the rollers 1 and 2 to form a molten chocolate accumulation section 10, and the rollers 1 and 2 are rotated in the direction of arrow A. Then, melt (brown) chocolate 4 from the tank 13 into the cylindrical body 11.
(For pre-filling), and the molten (brown) chocolate 4 is filled from the cylinder 11 into the concave mold 3b of the roller 2 (see FIG. 2).

Then, the filled molten (brown) chocolate 4 solidifies in a shell shape according to the inner surface shape of the concave mold 3b while reaching the position positioned just below the suction nozzle 20 (see FIG. 3). ).

When the concave mold 3b pre-filled with the melted (brown) chocolate 4 is positioned just below the suction nozzle 20, the suction nozzle 20 is lowered, so that the suction nozzle is inserted into the concave mold 3. 20
Of the unsolidified portion 4 in the concave mold 3b
1 is removed by suction, leaving a solidified portion 40.

Next, when the unmolded portion 41 is removed by suction and the concave mold 3b having a space formed above the solidified portion 40 is positioned just below the center filling nozzle 21, the center filling nozzle The tip of 21 is lowered, and the space inside the concave mold 3b is filled with the molten (white) chocolate 30.

Thus, the concave mold 3 on the roller 2 side
In b, the molten (white) chocolate 30 is filled as a center in the solidified portion 40 in which the molten (brown) chocolate 4 has solidified in a shell shape, and the molten (white) chocolate 30 is also gradually cooled. While solidifying, it enters the molten (brown) chocolate reservoir 10.

Then, both solidified portions 4 are brought in close proximity to the concave mold 3a of the roller 1 which has sufficiently taken in the molten (brown) chocolate 4 which has been rotated from the opposite side.
0 are united to form a molded article having a two-layer structure in which a center derived from the molten (white) chocolate 30 is held inside and a rugby ball-shaped solidified layer is formed around the center. Then, the concave molds 3a, 3b of the rollers 1, 2 are formed.
, 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. And belt conveyor 5
Is transferred to the next cooling step. The molded product 4
In the same manner as in the conventional case (see FIG. 5), since a is successively taken out and connected in a string shape, a is individually separated into products in the next step. Thus, FIG.
As shown in (a), a molded article 4b having a two-layer structure in which the outer peripheral layer 42 is formed of brown chocolate and the center 43 is formed of white chocolate can be continuously obtained.

According to the above-mentioned manufacturing method, a molded article 4b having a good appearance can be continuously obtained using a conventional apparatus as shown in FIG. It can be kept low and the production efficiency is high.

In the above embodiment, the pre-filling, suction and center filling are performed by only one of the rollers 2.
If pre-filling, suctioning and center filling are performed by both rollers 1 and 2, respectively, as shown in FIG.
3 may be composed of two or more types, or the outer peripheral layer 42 may be composed of two or more layers. In addition, a complicated multi-layered structure of three or more layers is obtained by repeating this series of steps of pre-filling and suctioning, filling of different kinds of foodstuffs, partially solidifying and suctioning them, and further filling of different kinds of foodstuffs with the rollers 1 or 2. An oily food can be obtained.

In the above example, the molten chocolate 4 to be pre-filled by the roller 2 and the molten chocolate 4 to be stored in the molten chocolate storage section 10 are the same, but they need not necessarily be the same. ,
Different oily foods may be used. Thereby, a multi-layered oil-and-fat food having a more complicated configuration can be obtained.

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, when the amount of the molten chocolate 4 is small and only partially covers the inner surface of the concave mold 3b, the solidified portion 40 formed by cooling becomes partial in the concave mold 3b. When the molten chocolate 30 serving as the center is filled, the center is exposed on the outer peripheral surface, and the outer peripheral layer may be uneven, or the surface may be sticky when a non-greasy food material is used for the center.

Further, in the above example, the pre-filling means 14
Although the cylindrical body 11 whose inner surface is temperature-controllable was provided,
The preliminary filling into each of the concave molds 3a (3b) is not limited to the above-described configuration, and any configuration may be used as long as the configuration allows the molten chocolate 4 to be filled.

In the above example, the filling of the molten chocolate 30 serving as the center is performed by the center filling nozzle 21.
However, a configuration similar to that of the pre-filling means 14 may be used instead.

The arrangement of the pre-filling means 14 and the suction nozzle 20 is such that the pre-filled molten chocolate 4
The suction nozzle 20 is not completely solidified and is not solidified.
Is set so as to be positioned directly below the. The arrangement of the suction nozzle 20 and the next center filling nozzle 21 is not particularly limited.

[0038]

As described above, according to the present invention, it is possible to efficiently and continuously obtain a multi-layered oil-and-fat food with a small-scale facility. Then, with both rollers, the pre-filling and suction of the unsolidified portion are respectively performed, and center filling is performed, or the above-described series of operations are repeatedly performed with one of the rollers, so that a more complex multilayered oily food can be easily obtained. It has the advantage that it can be mass-produced.

[Brief description of the drawings]

FIG. 1 is a configuration diagram showing an apparatus used in an embodiment of the present invention.

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

FIG. 3 is an enlarged explanatory view of a main part of the device.

FIG. 4 (a) is a cross-sectional view of a chocolate candy obtained by the above embodiment, and FIG. 4 (b) is a cross-sectional view of a chocolate candy obtained by another embodiment.

FIG. 5 is a configuration diagram showing a conventional continuous molding apparatus.

[Explanation of symbols]

 1, 2 Rollers 3a, 3b Concave Mold 4, 30 Melted Chocolate 10 Melt Chocolate Pool 14 Prefilling Means 20 Suction Nozzle 21 Center Filling Nozzle

 ──────────────────────────────────────────────────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 Inc. F-term (reference) 4B014 GB01 GB04 GE03 GQ08 GQ12 GU02 GU15 4B026 DC02 DG01 DG11 DX02 4B048 PE02 PE10 PL03 PL11 PM06 PM12 PN03 PN27 PP01 PS11 PS12 PS15

Claims (1)

[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, a molten oil-fat food material accumulation section is provided on the upper side of the vicinity thereof The molten oily foodstuff A is filled into each concave mold of the pair of rollers by supplying the molten oily foodstuff A so as to form, and the molten oily foodstuff A is formed through the vicinity of the roller pair. In the method of continuously solidifying, the molten oily foodstuff A and the concave oily mold A 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 oily foodstuff accumulation part. The same or different molten oleaginous food A 'is pre-filled, and before the filled molten oleaginous food A' is completely cooled and solidified, the molten oleaginous food A 'in the concave mold is filled.
Of the unsolidified portion is suction-removed to form a shell portion. Then, in a space formed in the shell portion by suction removal in the concave mold, a food material B different from the molten oily food material A 'is formed. And then forming and solidifying the mixture through the above-mentioned molten oily food material reservoir, thereby producing a multilayered oily food.