JP2005192467A - Method and apparatus for producing chocolate put in bag - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method and an apparatus each for producing chocolate put in a bag enabling producing good-quality chocolate. <P>SOLUTION: This method for producing the chocolate comprises a step (S100) of adding BOB (1,3-dibehenoyl-2-oleoyl-sn-glycerol) β-type stable crystal powder to chocolate dough, a step (S102) of pouring the liquid chocolate dough added with BOB as it is into a bag, a step (S104) of spreading the chocolate dough in the bag and enclosing, a step (S106) of stirring the chocolate dough enclosed in the bag and a step (S108) of cooling and solidifying the chocolate dough enclosed in the bag and stirred. <P>COPYRIGHT: (C)2005,JPO&NCIPI

Description

  TECHNICAL FIELD The present invention relates to a method for manufacturing bagged chocolates and a device for manufacturing chocolate in bags, and particularly relates to a method for manufacturing chocolate in bags capable of manufacturing high quality chocolate and a device for manufacturing chocolate in bags.

Conventionally, temper-type chocolates are generally molded by precipitating stable crystals of fats and oils by a tempering operation, and then pouring them into a mold and solidifying by cooling. This stable crystal has a melting point of about 30 ° C. and melts at a higher temperature. And if stable crystals are insufficiently precipitated, or once the precipitated stable crystals melt by heating, the chocolates obtained after solidification have no gloss on the surface, are whitish and poorly melted, and are sold as products. Is not worth it. In this regard, a chocolate additive is disclosed in which the tempering step can be omitted and no fat bloom is observed even when the chocolate is in a molten state (see, for example, Patent Document 1).
JP-A-63-240745 (page 5-8, Fig. 1-4)

  However, even when the chocolate additive is added, for example, when the chocolate is poured into every corner of the bag in a liquid state and is to be sealed without leaving a head space, the bag is heat-sealed to the heat-sealing part. Heat is applied along the heat seal portion, and fat bloom may occur along the heat seal portion, which may make it impossible to produce high quality chocolates.

  Then, this invention aims at provision of the manufacturing method of the chocolate in a bag which can manufacture high quality chocolate, and the chocolate manufacturing apparatus in a bag.

  In order to achieve the above object, the method for producing a bag of chocolates according to the first aspect of the present invention includes, as shown in FIG. 9, for example, BOB (1,3-dibehenoyl-2-oleoyl- sn-glycerol: 1,3-dibehenoyl-2-oleoyl-sn-glycerol) a step of adding β-type stable crystal powder (S100); a step of injecting chocolate dough with BOB added into a bag in a liquid state (S100) S102); step of spreading the chocolate dough in the bag (S104); step of stirring the chocolate dough enclosed in the bag (S106); chocolate dough enclosed in the bag and stirred And a step of cooling and solidifying (S108).

  If comprised in this way, since it cools and solidifies after stirring chocolate dough enclosed with the bag in the liquid state, the manufacturing method of the chocolate in a bag which can manufacture high quality chocolate can be provided.

  In addition, as described in claim 2, in the method for manufacturing chocolate in a bag according to claim 1, the bag is formed flat, and in the step of stirring (S106), a part of the flat bag is pressed, You may comprise so that the process of moving this pressed location may be included.

  Further, as described in claim 3, in the method for manufacturing the chocolate in a bag according to claim 2, the movement may be performed so that the compressed portion extends over the entire bag.

  Further, as described in claim 4, in the method for producing chocolate in a bag according to any one of claims 1 to 3, the chocolate dough temperature at the time of adding BOB is 30 ° C to 38 ° C. You may comprise as follows.

  In addition, as described in claim 5, in the method for producing chocolate in a bag according to any one of claims 1 to 4, the BOB addition amount is from 0.5% by weight to the chocolate dough. You may comprise so that it may be 5 weight%.

  In order to achieve the above object, a bag-like chocolate manufacturing apparatus according to the invention according to claim 6 forms a tubular film as shown in FIG. 1, for example, and fills the tubular film with chocolate dough. A chocolate encapsulating apparatus 101 that seals the tubular film in a direction intersecting the longitudinal direction and forms a group of sachets in which chocolate dough is encapsulated in the longitudinal direction; The sachet group is configured to include a sack compressing device 201 that compresses a part of the sachet while moving the sachet group in the longitudinal direction.

  With this configuration, after forming a series of small pouch groups in which the chocolate dough encapsulated is continuous in the longitudinal direction, a part of the pouch is pressed while moving the series of small pouch groups in the longitudinal direction. It is possible to provide an apparatus for producing a bag of chocolates capable of producing high quality chocolates.

  Further, as described in claim 7, in the bag-like chocolate manufacturing apparatus according to claim 6, a plurality of places to be pressed are arranged so as not to press a plurality of places of each small bag at a time, and as the longitudinal direction moves, The portion to be compressed may cover the entire surface of the sachet.

  Further, as described in claim 8, in the bag-like chocolate manufacturing apparatus according to claim 6 or 7, as shown in FIG. 4, for example, the compression device 201 contacts one side of a series of sachets. The belt conveyor 270 may be configured to have a plurality of pressing elements 210 that are arranged to face the belt conveyor 270 and sandwich a series of sachets to compress part of the sachets.

  Further, as described in claim 9, in the bag-like chocolate manufacturing apparatus according to claim 8, as shown in FIG. 6, for example, the compression element 210 compresses the bag in a linear shape intersecting the longitudinal direction. You may comprise so that the part 211 may be provided.

  Further, as described in claim 10, in the bag-like chocolate manufacturing apparatus according to claim 9, the pressing element 210 may be configured to be a rolling bearing.

  In addition, as described in claim 11, in the bag-like chocolate manufacturing apparatus according to any one of claims 6 to 10, for example, as shown in FIG. You may comprise so that the tension | pulling apparatus 301 pulled in a downstream direction may be provided.

  As described above, according to the present invention, the step of adding the BOBβ-type stable crystal powder to the chocolate dough (S100); the step of injecting the chocolate dough with BOB added into the bag in a liquid state (S102), The step of spreading the chocolate dough in the bag (S104), the step of stirring the chocolate dough enclosed in the bag (S106), and cooling and solidifying the stirred chocolate dough enclosed in the bag Therefore, the manufacturing method of the chocolate in a bag which can manufacture high quality chocolate, and the manufacturing apparatus of a chocolate in a bag can be provided.

  Hereinafter, embodiments of the present invention will be described with reference to the drawings. FIG. 1 to FIG. 9 are examples of embodiments for carrying out the invention. In the drawings, the same or similar reference numerals denote the same or equivalent parts, and duplicate descriptions are omitted.

  Drawing 1 is a figure showing the composition of bag-shaped chocolate manufacture device 1 concerning a 1st embodiment of the present invention, (a) is a top view and (b) is a front view. As shown to Fig.1 (a), the chocolate production apparatus 1 with a bag is provided with the packaging apparatus 101 as a chocolate enclosure device, and the stirring apparatus 201 as a bag compression apparatus. The packaging device 101 forms a tubular film, and the tubular film is filled with a chocolate dough, which will be described later, and then the direction intersecting the longitudinal direction of the tubular film, that is, the direction substantially orthogonal in the present embodiment. The agitator 201 is formed of a series of sachets formed by the packaging device 101. The agitation device 201 is a series of sachets formed by the packaging device 101. The group is configured to squeeze a part of the pouch while moving the group in the longitudinal direction. In the following, unless otherwise specified, the longitudinal direction refers to the moving direction of the sachet.

  Furthermore, the chocolate manufacturing apparatus 1 in a bag is provided with a cooling press device 301 as a pulling device that pulls a series of small bag groups in the downstream direction of the longitudinal movement, and downstream of the cooling press device 301, and encloses chocolate dough A cutting device, in this case, a cut dispenser 401, is provided for cutting the series of small sachets into individual sachets.

  As shown in FIG.1 (b), in the chocolate manufacturing apparatus 1 in a bag, each apparatus is arrange | positioned in order of the packaging apparatus 101, the stirring apparatus 201, the cooling press apparatus 301, and the cut dispenser 401 from the upstream. That is, the chocolate manufacturing apparatus 1 in the bag is agitated by filling and enclosing the chocolate dough with the packaging device 101 and stirring the sachet group that is sequentially fed out from the lower portion of the packaging device 101 by pressing the chocolate dough in the sachet. It is configured to be introduced into the inside of the cooling press device 301 via the device 201. Furthermore, the chocolate manufacturing apparatus 1 in the bag circulates the sachet group introduced into the inside of the cooling press device 301 through the inside of the cooling press device 301, and again feeds it outside, and then cuts into individual sachets by the cut dispenser 401. Is configured to do.

  The cooling press device 301 is a pulling device that pulls a series of sachets in the downstream direction of the longitudinal movement as described above. Further, in the present embodiment, the cooling press device 301 is enclosed in a sachet group introduced into the cooling press device 301. It is also a device that cools and solidifies the chocolate dough. The cooling press device 301 is formed with an introduction portion 302 for introducing a pouch group into the cooling press device 301 in the vicinity of the upper end in the vertical direction on the side surface of the cooling press device 301 that faces the packaging device 101. In the vicinity of the lower end of the side surface opposite to the formed side surface, a feeding portion 303 is formed for feeding out a small bag group circulating inside the cooling press device 301 to the outside of the cooling press device 301.

  The stirring device 201 is disposed between the lower portion of the packaging device 101 and the introduction portion 302 formed at the upper portion of the cooling press device 301. In other words, the stirring device 201 is disposed at an inclination. The stirring device 201 is configured to guide the sachet group from the packaging device 101 to the cooling press device 301.

Note that the reserve box 3 may be disposed between the cooling press device 301 and the cut dispenser 401. In this case, the sachet group in which the chocolate dough is enclosed does not scatter or come into contact with the mounting surface of the bag-like chocolate manufacturing apparatus 1, typically the workplace floor where workers perform various operations. For this reason, when handling foodstuffs like this Embodiment, it is preferable on hygiene. In addition, the workability of the bag-like chocolate manufacturing apparatus 1 does not become messy and does not obstruct workers.
Below, each structure of the chocolate production apparatus 1 in a bag is demonstrated in detail.

  Here, chocolate dough will be described first. Chocolate or chocolates in the present embodiment is not limited by the provisions of the rules and regulations such as “Fair competition rules regarding the display of chocolates”, and here, cocoa butter or cocoa butter substitute fat is used. It includes all chocolates used and processed oils and fats, and typically refers to chocolates using tempering type fats and oils. In the embodiment of the present invention, the chocolate dough typically cooled and solidified by the cooling press device 301 described in detail in FIG. 8 is referred to as chocolates.

  Here, the tempering type fats and oils are stable crystals that will be described later with the majority of the crystal types unless the operation of so-called tempering (temperature control) is performed by controlling the temperature so that the majority of the oily and fat crystal types are aligned with the stable type. It refers to fats and oils that are difficult to become, for example, vegetable oils such as cocoa butter, palm oil fraction refined oils, monkey fats, and shea fats. Cocoa butter refers to fats and oils contained in cocoa beans, and cocoa butter substitute fat refers to fats having a melting point close to that of cocoa butter among tempering type fats and oils.

  In general, for chocolates, cacao beans are crushed in advance, ground cacao mass, cocoa, cocoa butter, cocoa butter substitute fat, sweetener, powdered milk, etc. are mixed as appropriate, rolled (micronized), conching (refining) and tempering ( Temperature control) and manufactured. However, there is a problem that during storage, the bloom phenomenon often occurs and the commercial value is impaired. This bloom includes a fat bloom based on unstable crystals of fats and oils and a sugar bloom based on recrystallization of sugar, and the former fat bloom is often generated.

  Specifically, the fat bloom phenomenon is a phenomenon in which cocoa butter crystals are coarsened and white flowers appear to bloom on the chocolate surface. In the fat bloom phenomenon, when the cocoa butter crystallized as a stable crystal is melted once at a temperature below the melting point of cocoa butter, in addition to the coarsening of the crystal grain size that accompanies the crystal transition, In addition, once melted cocoa butter is simply cooled without tempering operation, it precipitates as an unstable crystal and subsequently blooms when it gradually transforms to a stable crystal.

  As a method for preventing this, in the present embodiment, BOB, that is, 1,3-dibehenoyl-2-oleoyl-sn-glycerol: 1,3-dibehenoyl-2-oleoyl-sn-glycerol (unless otherwise specified below) Β type stable crystal powder of “BOB”) is used. Since BOB is very similar in crystal form to cocoa butter, if a BOBβ-type stable crystal is present in the melted cocoa butter, if it is cooled, a stable crystal of cocoa butter will precipitate with BOB as a crystal nucleus.

  According to this method, when chocolate containing BOB is placed in an environment higher than the melting point of cocoa butter, cocoa butter is completely melted, but the BOB crystal powder has a high melting point (about 50 ° C.) and does not melt. Remains. When the chocolate once melted is cooled again and solidified, the remaining BOB crystal powder acts as a crystal nucleus of cocoa butter, so that the cocoa butter is crystallized as a stable crystal form and no bloom is generated. Even if the product chocolate is exposed to high temperatures near the melting temperature to lose its own hardness for a certain period of time (for example, in the summer, when the product is exposed to sunlight), the quality of the chocolate is not degraded. It is also a meaningful method for chocolate producers and distributors in summer or in the tropics.

  The advantage of adding BOB crystal powder to chocolate is not only the prevention of fat bloom, but also the tempering operation that has been considered essential during the chocolate production process. The tempering operation is aimed at generating stable crystal nuclei in the cocoa butter of chocolate, but the tempering operation is unnecessary because the BOB crystal powder can act as the stable nuclei of cocoa butter, eliminating the tempering operation. Even if simplified, the product can be easily removed from the mold, and a product having good gloss, gloss, texture, or the like can be easily obtained. This makes it possible to easily obtain a cocoa butter-flavored product with the same number of steps as when a non-tempering type hard butter is used.

  Here, the BOBβ-type stable crystal can be discriminated by the peak position of the short face distance (side face distance) obtained from the X-ray diffraction spectrum of the particles obtained by pulverizing BOB. L. Wille and E.W. S. The method Luton names for the crystalline form of cocoa butter [J. A. O. C. S. 43, pp. 491-496 (1966)] is preferable. If the BOB crystal is not a stable crystal, the tempering promoting effect is poor. In the following description, unless otherwise specified, the chocolate dough will be described as a BOBβ-type stable crystal powder appropriately added as described later in the second embodiment.

  FIG. 2 is a configuration diagram showing the main part in a perspective view so that the overall configuration of the packaging device 101 suitable for use in the bag-like chocolate manufacturing apparatus 1 according to the first embodiment can be easily understood. It is. In addition, the packaging apparatus 101 used here can enclose and package not only chocolates but also anything that needs to be encapsulated typically with a film. It is a packaging device that can enclose and package food products such as minced meat products and seasonings such as miso, butter and oil.

  The packaging device 101 has a sealant layer 120 that is thermally fused so that interfacial peeling, delamination, or cohesive failure can be performed on one surface, which will be described later with reference to FIG. 3, and is conveyed in a folded manner with the sealant layer 120 side as an inner side. A direction in which the first heat seal portion 130 ′ that is substantially parallel to the transport direction x of the long film F is continuously applied to the long film F and intersects the transport direction x with a predetermined interval. A packaging bag in which a second object to be packaged, and a chocolate dough W in this embodiment is enclosed between two adjacent second heat seal parts 130 "and 130" The body, here, the sachet H as a tubular film is continuously formed.

  The long film F is installed in the packaging apparatus 101 as a raw roll 150 wound in a substantially cylindrical shape with its central axis tilted substantially horizontally. A plurality of guide rolls 160 are disposed substantially parallel to the original roll 150 on the side of the original film roll 150 on the side where the long film F is drawn, and the plurality of guide rolls 160 cooperate with each other. The long film F is pulled out from the anti-roll 150 to the side and guided downward. Also, below the plurality of guide rolls 160, a bi-folding means 170 is installed that folds the drawn long film F in the length direction. In the present embodiment, the bi-folding means 170 includes a U-shaped housing 171 formed by bending a rod-shaped body into a U-shape, and the end of the U-shaped housing 171 so as to be sandwiched between the ends of the U-shaped housing 171. The frame is composed of a straight rod body 172 connected to the portion, and the long film F is passed along the curve of the U-shaped rod body 171 by passing the long film F inside. The curved portion side of the casing 171 is configured to be folded in two as the folded side.

  Immediately below the bi-folding means 170, a first heat seal portion 130 ′ is provided continuously to the edge portion 133 on the side opposite to the folded side 132 of the long film F that is folded and conveyed. The heat sealing means 180 is provided. Further below the first heat sealing means 180, a second heat sealing means 190 for disposing the second heat sealing portion 130 ″ intermittently at a predetermined interval in the width direction of the long film F is disposed. ing.

  In the present embodiment, the first heat sealing means 180 has a rotation axis line arranged in a direction orthogonal to the transport direction x of the long film F, and a pair of heat rolls (hereinafter, referred to as a substantially cylindrical shape). This heat roll is referred to as a longitudinal heat roll 181). Similarly, the second heat sealing means 190 has a rotation axis line arranged in a direction orthogonal to the transport direction x of the long film F, and a pair of heat rolls (hereinafter, these heat rolls are formed in a substantially cylindrical shape). It is constituted by a transverse heat roll 191). Each of the pair of longitudinal heating rolls 181 and the pair of transverse heating rolls 191 has an internal space opened at one end, and the pair of longitudinal heating rolls 181 and the pair of transverse heating rolls from the open side. A bar heater (not shown) for heating each 191 to a desired temperature is inserted. This makes it possible to form the seal portions 130, 130 ', 130' 'on the long film F as described below.

  Each of the pair of longitudinally heated rolls 181 and 181 has, on one end thereof, draws the long film F into the edge 133 on the side opposite to the side 132 folded with the long film F folded in half, and An annular raised portion 182 having an outer casing shape for continuously applying the first heat seal portion 130 ′ along the conveyance direction x of the long film F while being fed out is provided. Further, the pair of longitudinally heated rolls 181 and 181 are each provided with an annular raised portion 183 having an outer collar shape on the other end side.

  Then, the pair of vertical heat rolls 181 and 181 make the raised portion 182 on the one end side and the raised portion 183 on the other end side close to each other on the side facing the other vertical heat roll 181. However, the long film F folded in two into the space between the raised portion 182 on one end side and the raised portion 183 on the other end side is drawn from the side of the bi-folding means 170 and drawn. Further, the long film F is configured to rotate in the opposite direction with respect to the other vertical heat roll 181 so as to send out the long film F to the side of the horizontal heat roll 191.

  Further, in the packaging device 101, the raised portion 182 on one end side of the pair of vertical heat rolls 181 and 181 is formed between the first heat seal portion 130 ′ and the film edge 135 substantially parallel to the conveyance direction x of the long film F. 3 is configured to be pressed against the long film F so as to generate a non-heat seal portion 134 which will be described later in FIG.

  In other words, in the packaging device 101, the folded film 132 is slightly displaced from the folded edge 132 of the long film F with respect to the film edge 135 substantially parallel to the conveyance direction x of the long film F folded in half. The raised portions 182 on the one end side of the pair of longitudinal heating rolls 181 and 181 are formed so as to sandwich both film portions 131 and 131 described later in FIG. 3 of the long film F, and the raised portions 182 are formed. The long film F is fed between the pair of longitudinal heating rolls 181 and 181 in a state where the film edge 135 side of the long film F protrudes from the outside.

  Further, in the present embodiment, a rib-like protrusion 182a is formed on one of the raised portions 182 on the one end side of the pair of longitudinally heated rolls 181 and 181. The rib-like protrusion 182a has a side edge on the side of the film edge 135 on the edge 133 opposite to the side 132 folded with the long film F which is folded and conveyed in the rotational direction of the longitudinal heating roll 181. A bent edge part having a substantially zigzag shape and an opposite edge part are formed as a straight edge part.

  As a result, the rib-like protrusion 182a causes the first heat seal portion 130 ′ of the long film F to be attached to the side 133 opposite to the folded side 132 of the long film F that is conveyed in a double fold. A non-heat seal part 134 is formed between the film edge 135 and the first heat seal part 130 'has a wave shape on the film edge 135 side. On the opposite side, the seal part edge is formed. Can be applied continuously so as to be straight.

  Further, in this embodiment, a raised portion 183 is formed at the end opposite to the end where the raised portion 182 is formed by the pair of longitudinally heated rolls 181 and 181. The raised portion 183 has a desired width on the folded side 132 of the long film F and is formed so as to apply the heat seal portion 130 substantially in parallel with the conveyance direction x of the long film F.

  In addition, between the both protruding parts 182 and 183, one or two or more protruding parts that are close to each other so as to abut against the protruding part of the other longitudinal heating roll 181 are provided, and the long film F On the other hand, two or more sachets H are formed by providing one or two or more heat seal portions substantially parallel to the conveying direction x between the edge portion 133 opposite to the folded side 132 and the folded side 132. It can also comprise so that it may be divided by the above enclosure space.

  The pair of transverse heat rolls 191 and 191 of the second heat sealing means 190 is the long film with respect to the long film F to which the first heat seal portion 130 ′ is applied by the pair of longitudinal heat rolls 181 and 181. A seal portion 192 is provided in a protruding manner along the direction of the rotational axis of the transverse heat roll 191 so as to draw the F and send it out at a predetermined interval to sequentially apply the second heat seal portion 130 ″.

  The transverse heat roll 191 has outer flange portions 193 on both ends thereof, and the seal portion 192 is formed between the outer flange portions 193. In the present embodiment, the seal portion 192 is formed at a plurality of locations at intervals in the rotational direction of the transverse heat roll 191. The seal portions 192 of the pair of transverse heat rolls 191 and 191 are respectively formed on the other transverse heat roll 191 sequentially on the side facing the other transverse heat roll 191 as the transverse heat roll 191 rotates. A configuration in which the second heat seal portion 130 ″ is intermittently applied to the long film F that is brought close to and abutted against the 192 and is drawn between the pair of transverse heat rolls 191 and 191 by the seal portion 192. It has become.

  In the present embodiment, the seal portion 192 of the pair of transverse heat rolls 191 and 191 has an edge opposite to the folded side 132 of the long film F drawn between the pair of transverse heat rolls 191 and 191. A stepped-down portion 194 is formed on the side close to the portion 133, so that the second heat seal portion 130 ″ by the transverse heat roll 191 is not formed at the position where the longitudinal heat roll 181 is made the non-heat seal portion 134. In addition, the end 136 (see FIG. 3) of the second heat seal portion 130 ″ by the transverse heat roll 191 on the first heat seal portion 130 ′ side is a rib-like protrusion 182a of the vertical heat roll 181. The second heat seal portion 130 "is formed so as to be substantially within the width of the first heat seal portion 130 'applied by the above.

  As described above, the packaging apparatus 101 applies the second heat seal portion 130 ″ to the long film F to which the first heat seal portion 130 ′ has been applied by the pair of transverse heat rolls 191 and 191. And a pair of second heat seal portions 130 ′ that are substantially parallel to the transport direction x of the long film F and a pair of second seals that are substantially orthogonal to the transport direction x of the long film F. With the heat seal portion 130 ″, the sachets H whose inner space is sealed can be formed continuously, and a series of sachets can be formed in which the sachets H are continuous in the longitudinal direction. The long film F and the small bag H will be described in detail with reference to FIG.

  Moreover, the packaging apparatus 101 is chocolate dough enclosed in the sachet H formed continuously as described above between the pair of longitudinal heating rolls 181 and 181 and the pair of transverse heating rolls 191 and 191. In this configuration, W is filled.

  Specifically, the bent tubular nozzle portion 102 to which the chocolate dough W is continuously or intermittently supplied from a filling device (not shown) is arranged so that the discharge port of the nozzle portion 102 is substantially below the vertical direction. In order to face, it is arranged so as to be inserted into the inside of the long film F from the side opposite to the folded side 132 of the long film F folded in half from the position directly under the double folding means 170. Further, the nozzle portion 102 is arranged so that the discharge port of the nozzle portion 102 is positioned above the pair of transverse heat rolls 191 and 191 through the pair of longitudinal heat rolls 181 and 181. Chocolates supplied from the nozzle portion 102 between the second heat seal portion 130 "applied in advance by the transverse heat rolls 191 and 191 and the second heat seal portion 130" applied next. The dough W is configured to be filled with a predetermined volume. Thereby, the sachets H in which the chocolate dough W is enclosed can be formed successively and sequentially.

  In addition, a pair of squeezing rollers 103 and 103 with a rotation axis in the direction orthogonal to the conveyance direction x of the long film F are vertically moved between the discharge port of the nozzle unit 102 and the pair of transverse heat rolls 191 and 191. Two sets are provided, and the long film F passes between the pair of squeezing rollers 103 and 103. The packaging device 101 is configured so that air or the like contained in the chocolate dough W supplied from the nozzle unit 102 by the squeezing roller 103 can be extracted before being enclosed by the pair of transverse heat rolls 191 and 191. Further, the transverse heat rolls 191 and 191 form the second heat seal portion 130 ″ so as to squeeze the excess chocolate dough W, so that the chocolate dough W is sachet so that no gap remains in the sachet H. It is configured to be enclosed in H.

  In addition, a pair of leveling rollers 104 and 104 are provided below the pair of transverse heat rolls 191 and 191 with their rotation axes oriented in a direction perpendicular to the conveyance direction x of the long film F. The sachet H formed in a continuous state passes between the cutting rollers 104 and 104, and the leveling roller 104 creates a state in which the chocolate dough W is uniformly enclosed in the entire enclosed space of the sachet H. It is configured. Further, below the pair of leveling rollers 104, 104, a feed roller 105 that conveys the sachet H formed in a continuous state to the next stage, in this embodiment, the stirring device 201 and the cooling press device 301 is disposed. Has been.

  The sachet H formed by the packaging apparatus 101 will be described with reference to FIG. FIG. 3 is a view for explaining a sachet H and a long film F forming the sachet H. FIG. 3A is a cross-sectional view of the first heat seal portion 130 ′ of the sachet H when a tensile force is applied. An enlarged configuration diagram, (b) is a front view of the sachet H. FIG.

  As shown in FIG. 3A, the long film F forming the sachet H is formed so as to cause interfacial peeling in the present embodiment. For example, the base film 4 formed by stretching plastic is used. The sealant layer 120 is integrally formed on one surface with the adhesive layer 120a, the non-stretched plastic layer 120e, the adhesive film layer 120i, and the non-stretched plastic layer 120e through the adhesive layer 120a. . And the plastic layer 120b which comprises the said sealant layer 120 in the uppermost surface of the sealant layer 120 of the film part 131 of the one side of the long film F folded in half, and the other of the long film F folded in half By applying the heat seal portions 130, 130 ′, and 130 ″ at a temperature at which the plastic layer 120b constituting the sealant layer 120 on the uppermost surface of the sealant layer 120 of the side film portion 131 is not firmly fused, When the film portions 131 and 131 are pulled in the direction of separating, the heat seal portions 130, 130 ′, and 130 ″ can be broken at the contact interface 120c to separate the film portions 131 and 131. The long film F forming the sachets H is not limited to interfacial peeling, and the sealant layer 120 may be formed so as to cause delamination or cohesive failure.

  As shown in FIG. 3B, the pouch H has a seal portion edge 130b of the first heat seal portion 130 ′ on the film edge 135 side in a wavy shape and a seal portion edge 130b inside the pouch H. Are formed in a straight line, and are continuously formed so that the seal part edges inside the pouch H of each heat seal part 130, 130 ′, 130 ″, 130 ″ are straight.

  In the packaging device 101 described above, the chocolate dough W filled in the process of forming the sachet H formed by the packaging device 101 (see FIG. 2) is cooled and solidified by the cooling press device 301 described later in FIG. When changing from a soft state to a hard state over time, that is, when the chocolate dough is cooled and solidified to become chocolates, it can be molded into a substantially rectangular plate shape within the sachet H through its curing. It is suitable for use in the bag-like chocolate manufacturing apparatus 1 because it can produce chocolates that have good appearance and good appearance quality.

  Further, the sachet H formed by the packaging apparatus 101 described above holds the non-heat seal part 134 as a peeling allowance, and pulls the film parts 131 and 131 constituting the sachet H in a direction to separate them from each other. can do. When such a pulling operation is performed, the pulling force is first concentrated on the top end 130d of the mountain-shaped portion 130c of the first heat seal part 130 ', and the first heat seal part 130' with a relatively small pulling force. Can be broken by interfacial delamination, delamination or cohesive failure. Then, the partially broken first heat seal portion 130 ′ is easily broken continuously from the broken portion to the side by the continuous action of the pulling force. Further, the second heat seal portion 130 ″ located on both sides of the first heat seal portion 130 ′ formed so as to substantially fit the end portion in the first heat seal portion 130 ′ also continues the tensile force. As a result, the end portion 136 located in the first heat seal portion 130 ′ is gradually broken, and the chocolates wrapped in the sachet H can be taken out easily and without dirtying the hands. Therefore, the packaging apparatus 101 is suitable for use in the bag-shaped chocolate manufacturing apparatus 1.

  Furthermore, the packaging device 101 described above extracts the air contained in the chocolate dough W before filling, encloses the chocolate dough W in the sachet H so that no gap remains in the sachet H, Since the chocolate dough W is encapsulated flatly in the entire enclosed space of the pouch H, the chocolates are not deteriorated from the gap portion.

  Note that the sachet H formed by the packaging device 101 has a shape in the first heat seal portion 130 ′, the number of ridges 130c, and the like of the rib-like protrusion 182a of the longitudinal heat roll 181 (see FIG. 2). It can be arbitrarily determined by changing the shape. In the present embodiment, the description has been made on the assumption that the four sides of the sachet H are sealed sachets H, but it goes without saying that a so-called three-side sealed sachet H without the heat seal portion 130 may be used. Furthermore, although the packaging apparatus 101 has been described as configured to seal the tubular film in a direction substantially orthogonal to the longitudinal direction, it may be configured to seal diagonally.

  FIG. 4 is a diagram illustrating a configuration of a stirring device 201 suitable for use in the bag-shaped chocolate manufacturing apparatus 1 according to the first embodiment, in which (a) is a top view, (b) is a side view, (C) is the front view seen from the upstream of the moving direction of the pouch group shown by the arrow of (a). As described above with reference to FIG. 2, the stirring device 201 is configured to press a part of the sachet H while moving a series of sachets formed by the packaging device 101 in the longitudinal direction by a cooling press device 301 described later. In this embodiment, it is disposed between the packaging device 101 and the cooling press device 301 so as to be inclined with the downstream side of the longitudinal movement raised. In FIG. 4, the stirrer 201 is illustrated in a substantially horizontal manner for ease of explanation (the same applies to the perspective view of FIG. 6 described later).

  The stirrer 201 is disposed opposite to the belt conveyor 270, which is in contact with one side of a series of sachets in which a sachet H in which chocolate dough W is enclosed is continuous in the longitudinal direction, and the series of sachets is separated from the belt conveyor 270. Rolling bearings as a plurality of pressing elements that sandwich and compress a part of the pouch H, in this embodiment, twelve rolling bearings 210a, 210b, 210c, 210d, 210e, 210f, 210g, 210h, 210i, 210j, 210k and 210l (hereinafter collectively referred to as rolling bearings 210 unless otherwise specified).

  The belt conveyor 270 includes a conveyor belt 271 and a pulley 272. One pulley 272 is provided on each of the upstream side and the downstream side of the longitudinal movement, and each pulley 272 has the same diameter and the same length, and is formed in a cylindrical shape. The conveyor belt 271 is stretched between the pulleys 272, and is configured to place a series of sachets on the upper surface of the conveyor belt 271.

  On both sides of the conveying belt 271, a side plate 280a is disposed on the right side and a side plate 280b is disposed on the left side as viewed from the upstream side in the direction of movement of the pouch group. The side plates 280a and 280b are disposed substantially perpendicular to the conveyor belt 271 and along both edges of the conveyor belt 271. The side plates 280a and 280b are arranged in a direction perpendicular to the conveyor belt 271 (hereinafter simply “vertical unless otherwise specified”). The top end portion of the “direction” is bent by about 90 ° on the side opposite to the conveyor belt 271 so that the cross-sectional shape is shaped like an L shape. That is, the front end portions of the side plates 280a and 280b that are bent by about 90 ° and the transport belt 271 are substantially parallel. The pulleys 272 are rotatably attached to the side plates 280a and 280b. Therefore, the conveyor belt 271 is driven by the rotation of the pulleys 272, and a series of sachets placed on the conveyor belt 271 is formed on the side plate 280a. 280b can be moved relative to 280b.

  The side plates 280a and 280b are bent at about 90 ° at the front end portions thereof so that the hexagon bolts 240 respectively connect the side plates 280a and 280b substantially perpendicular to the front end portions, and thus substantially perpendicular to the conveyor belt 271. It is attached so that it can penetrate and the height can be adjusted. The hexagonal bolts 240 of the side plate 280a and the hexagonal bolts 240 of the side plate 280b are attached to positions that are substantially line-symmetric with respect to the longitudinal direction. The presser shaft 220 is attached so as to. The presser shaft 220 is formed in a rod shape, and the end portions of the hexagon bolts 240 are slidably inserted into the recesses formed at both ends. The presser shaft 220 faces the conveyor belt 271 and is parallel to the longitudinal direction. Are attached so as to be orthogonal. Also, a predetermined portion of the side plates 280a and 280b, here a portion where the presser shaft 220 intersects the side plate 280a or the side plate 280b, is formed with a substantially elliptical hole 230. 280a and the side plate 280b are attached so as to pass through the holes 230 respectively.

  That is, the presser shaft 220 is attached so as to be suspended from the tip portions of the side plates 280a and 280b by the hexagon bolts 240, and the hexagon bolts 240 and the presser shaft 220 are arranged from the upstream side in the moving direction of the small bag group. As seen, it is formed so as to have a substantially U shape with the upper side in the vertical direction open. The three sides of the substantially U-shape are configured such that the sides on both sides are the hexagon bolts 240 and the center side is the presser shaft 220, and therefore, between the sides on both sides of the substantially U-shape. Side plates 280a and 280b will be disposed. Also, as a result, the presser shaft 220 is placed on the lower edge of each hole 230 in the vertical direction, so that the presser shaft 220 does not fall off the tip of each hexagon bolt 240 and fall.

  A plurality of hexagon nuts 260 are attached to each hexagon bolt 240. Beneath the hexagonal nut 260 positioned at the lowest position in the vertical direction, an urging means for urging the presser shaft 220 downward in the vertical direction, in this embodiment, a compression coil spring 250 is disposed. Each compression coil spring 250 is arranged such that each hexagon bolt 240 is inserted therein. Therefore, the compression coil spring 250 is disposed between the hexagon nut 260 and the presser shaft 220 of each hexagon bolt 240.

  In the following description, a mechanism that rotatably supports the rolling bearing 210 including the presser shaft 220, the hole 230, the hexagon bolt 240, the compression coil spring 250, and the hexagon nut 260 described above is referred to as a bearing support mechanism 212 as appropriate. .

  FIG. 5 is a perspective view showing the external appearance of the stirring device 201. A rolling bearing 210 is rotatably attached to the presser shaft 220. The rolling bearing 210 is formed in a substantially cylindrical shape, and a rotation axis connecting the centers of two circular parallel planes is parallel to the conveyance belt 271 and orthogonal to the longitudinal direction, and the rotation axis is It is attached so as to coincide with the presser shaft 220. The rolling bearing 210 adjusts the position of the hole 230 or the presser shaft 220 with respect to the vertical direction, whereby the sachet H is clogged with the movement between the conveyor belt 271 and the lower end of the rolling bearing 210 in the vertical direction. It is installed with an interval so as not to streak, and is typically installed with an interval of about the thickness of the sachet H, that is, the thickness of two long films F (see FIG. 6A). ).

  Further, as described above, the presser shaft 220 is urged downward in the vertical direction indicated by the black arrow in the drawing by the compression coil spring 250, and thereby, the cylindrical side surface 211 (in FIG. 6) as the compression portion of the rolling bearing 210. (Described in detail) is configured to compress a portion of the pouch H. Further, when a vertical upward force is applied to the rolling bearing 210 with a magnitude greater than the urging force, for example, when the thickness of the chocolate dough W enclosed in the sachet H for a certain reason exceeds a certain value, Since 220 is slidably attached to the tip of each hexagon bolt 240, it is configured to be movable upward. By comprising in this way, it can respond to thickness suitably, and does not break or clog. The pouch H does not get stuck in the rolling bearing 210 as it moves, or will not break. Note that the biasing force of the compression coil spring 250 can be adjusted as appropriate by changing the mounting position of the hexagon nut 260 located at the lowest position in the vertical direction.

  A plurality of rolling bearings 210 are arranged so that the places where the sachets H of the rolling bearing 210 are compressed do not squeeze a plurality of places of each sachet H at a time. The entire surface of H is covered. In the present embodiment, as described above, twelve rolling bearings 210a, 210b, 210c, 210d, 210e, 210f, 210g, 210h, 210i, 210j, 210k, 210l are arranged. Each of the rolling bearings 210a to 210l is rotatably attached to the bearing support mechanism 212, one by one. That is, 12 sets of bearing support mechanisms 212 are also attached, and are arranged at a predetermined interval with respect to the longitudinal direction.

  Here, the predetermined interval with respect to the movement direction of the pouch H means an interval at which the rolling bearings 210a to 210l do not press the pouch H at a plurality of locations at one time. For example, if the width of the pouch H with respect to the moving direction is about 24 mm, the predetermined interval may be about 24 mm as well.

  The length of each of the rolling bearings 210a to 210l in the rotation axis direction (that is, the length of a cylindrical side surface 211 described later) is, for example, ½ or less of the length in the direction perpendicular to the moving direction of the pouch H. Is preferably ¼ or less, more preferably ６ or less. In this embodiment, it is about 1/12, and twelve rolling bearings are used.

  Further, the mounting positions of the respective rolling bearings 210a to 210l with respect to the presser shaft 220 are 210a, 210b, 210c, 210d, 210e, 210f, 210g, 210h, 210i, 210j from the right side when viewed from the upstream side in the movement direction of the sachets group. , 210k, 210l are attached in this order, and the rolling bearings 210a to 210l are attached so as not to overlap each other when viewed from the upstream side in the moving direction of the pouch H, that is, with a different phase. Twelve rolling bearings whose length in the rotation axis direction is about 1/12 of the length in the direction perpendicular to the movement direction of the pouch H are used, and each of the rolling bearings 210a to 210l is upstream of the movement direction of the pouch H. Since they are attached so as not to overlap each other when viewed from the side, the pressed portions of the respective rolling bearings 210a to 210l are configured to cover the entire surface of the flat pouch H.

  In addition, in each of the rolling bearings 210a to 210l, the mounting positions of the rolling bearings 210a to 210l with respect to the presser shaft 220 are attached so that the rolling bearings 210a to 210l are sequentially zigzag, that is, staggered with respect to each other. . That is, from the upstream side in the moving direction of the sachet H, the rolling bearing 210f is attached to a position that presses substantially the center of the sachet H at the substantially central position of the presser shaft 220, and is located downstream of the rolling bearing 210f. The rolling bearing 210l is attached to a position that presses the left end of the pouch H at a position from the left of the center of the presser shaft 220 toward the downstream side. The downstream side rolling bearing 210g, which is the next stage of the rolling bearing 210l, is attached to a position that presses the approximate center of the pouch H at the substantially central position of the presser shaft 220, and is downstream of the rolling bearing 210g. The rolling bearing 210a is attached to a position that presses the right end of the pouch H at a position more right than the center of the presser shaft 220 toward the downstream side.

  The rolling bearings 210b, 210c, 210d, 210e, 210h, 210i, 210j, and 210k on the downstream side of the rolling bearing 210a are attached in substantially the same manner. However, the rolling bearings 210a to 210l are mounted as described above, that is, with different phases. For example, it has been described that both the rolling bearings 210f and 210g are mounted at substantially the center position of the presser shaft 220. Specifically, the bearing 210g is attached to the left side toward the downstream side by the length in the rotation axis direction of the bearing 210f from the bearing 210f at a substantially central position of the presser shaft 220.

  That is, each rolling bearing 210a to 210l is a position where the substantially center and the substantially end portion of the pouch H of each presser shaft 220 are alternately pressed, more specifically, near the center, near one end, near the center, and on the other side. It is attached to a position where the vicinity of the end is repeatedly pressed. By sequentially changing the pressing position, the chocolate dough W, which will be described in detail with reference to FIG. 6, is more effectively stirred.

  6A and 6B are diagrams for explaining the rolling bearing 210. FIG. 6A is a partial side view of the vicinity of the rolling bearing 210, and FIG. 6B is a view of one of the sachets H in which the rolling bearing 210 is flat. It is the schematic which showed the aspect of chocolate dough W at the time of pressing a part. As described above, the cylindrical side surface 211 of the rolling bearing 210 is formed as a pressing portion that intersects the longitudinal direction, that is, the moving direction of the small bag H and presses the bag linearly.

  As shown in FIG. 6B, the portion where the cylindrical side surface 211 cooperates with the transport belt 271 to sandwich the small bag H is in linear contact with the small bag H (hereinafter, the portion in contact with the linear shape is the linear portion). 211a). As the pouch group moves in the longitudinal direction, the linear portion 211a moves relative to the pouch H in the upstream direction. Since the rolling bearing 210 is urged downward in the vertical direction, the linear portion 211a moves the chocolate dough W inside the sachet H while pressing the chocolate dough W enclosed in the sachet H linearly. Push in the direction of the edge E1 on the upstream side. The chocolate dough W pushed away in the direction of the edge E1 collides with the edge E1, and is further pushed away in the direction of the edges E2 and E3 perpendicular to the edge E1. The chocolate dough W pushed away in the directions of the edges E2 and E3 is similarly pushed away in the direction of the downstream edge E4, and the linear portion 211a is fluidly moved to the portion where the chocolate dough W is pushed away first. To do. In this way, the chocolate dough W in the vicinity of each edge E1, E2, E3, E4 in the sachet H and the chocolate dough W in the vicinity of the center in the sachet H are caused to flow, resulting in the sachet H. The chocolate dough W inside is stirred.

  When the stirring device 201 described above is used in the bag-like chocolate manufacturing apparatus 1, the second heat is applied so as to squeeze the excess chocolate dough W by the second heat sealing means 190 (see FIG. 2) of the packaging device 101. When forming the seal portion 130 ″ (see FIG. 2), even if the BOBβ-type stable crystals in the vicinity of the edges E1 and E4 in the pouch H are melted by the heat of the second heat sealing means 190, Since the chocolate dough W in the vicinity of each edge E1, E2, E3, E4 in the sachet H and the chocolate dough W in the vicinity of the center in the sachet H are flowed and stirred, in the vicinity of the center in the sachet H The BOBβ-type stable crystals that have not melted without being affected by the heat of the second heat sealing means 190 are dispersed almost uniformly in the sachet H, whereby cocoa butter is obtained using the BOBβ-type stable crystals as crystal nuclei. as well as Since the BOB and which has been solution can be evenly deposited as β-type stabilizing crystals, stirring device 201 is suitable for use in bags chocolate manufacturing apparatus 1.

  In addition, the stirring device 201 described above is attached so that the rolling bearings 210a to 210l cover the entire surface of the sachet H by changing the phase, and the sachet H is uniformly stirred. In addition, since there is no need to press a plurality of portions of the sachet H at a time, the sachet H is not broken. Thereby, the stirring apparatus 201 is suitable for using for the chocolate production apparatus 1 in a bag.

  Note that the stirring device 201 described above is illustrated substantially horizontally in FIGS. 4 to 6 as described above in order to facilitate the description. In use, in this embodiment, the downstream side of the longitudinal movement is raised and inclined. Therefore, for example, in FIGS. 4 to 6, the direction perpendicular to the conveyor belt 271 has an inclination with respect to the vertical direction in the present embodiment by an amount corresponding to the inclination that increases the downstream side of the longitudinal movement. Direction.

  The stirring device 201 described above is not limited to the above-described embodiment, and various modifications can be made within the scope described in the claims. FIG. 7 is a view showing a modification of the stirring device 201, FIG. 7 (a) is a partial side view in the vicinity of the rolling bearing 210 according to the modification, and FIG. 7 (b) is a bearing according to the modification. It is a fragmentary perspective view of support mechanism 212 '.

  The surface on which the rolling bearing 210 is opposed to the lower side in the vertical direction does not have to be a flat surface like the conveyor belt 271 (see FIG. 6A), and the cylindrical side surface 211 is in linear contact with the small bag H. As long as it is a surface that can cooperatively sandwich the pouch H, as shown in FIG. 7A, the plurality of pipe shafts 213 are continuously rotated so as to be orthogonal to the traveling direction of the pouch H. It may be formed by disposing them. In this case, when the at least one pipe shaft 213 is arranged below the rotation shaft of the rolling bearing 210 so that the rotation shaft of the pipe shaft 213 is positioned, the cylindrical side surface 211 comes into contact with the sachet H linearly. The small bag H can be clamped in cooperation. By comprising in this way, a movement of a small bag group can be performed still more smoothly.

  In the above description, the rolling bearing 210 is described as being rotatably attached to the presser shaft 220. However, as shown in FIG. 7B, the rolling bearing 210 may be fixedly attached via the set collar 214 or the like. Good. In this case, the presser shaft 220 may be rotatably attached to each hexagon bolt 240 via a support member 215 that is slidably attached to the tip of each hexagon bolt 240. In this way, the rotation of the presser shaft 220 allows the rolling bearing 210 fixedly attached to the presser shaft 220 to rotate together. Further, in the present embodiment, a plurality of compression elements that sandwich a series of sachets and compress a part of the sachets are described as rolling bearings, but the series of sachets is moved in the longitudinal direction. Anything that compresses a part of the pouch is acceptable.

  FIG. 8 is a schematic diagram showing the arrangement of the cooling press device 301 suitable for use in the bag-shaped chocolate manufacturing apparatus 1 according to the first embodiment. It is the block diagram which represented the part in the perspective state. The cooling press device 301 is a device that is disposed downstream of the stirring device 201, pulls a group of small sachets in the downstream direction of the longitudinal movement, and cools and solidifies the chocolate dough that is enclosed in the sachets H and stirred. The cooling press device 301 includes a housing 304 having an introduction portion 302 and a feeding portion 303, a cooling means (not shown), and a plurality of steel belt conveyors 350 arranged in the housing 304.

  The cooling means is means for maintaining the inside of the housing 304 in a cooling atmosphere, and is constituted by two coolers (not shown) arranged in the internal space of the housing 304. One of the two coolers is disposed on the upper side inside the housing 304, and the other is disposed on the lower side of the cooler disposed on the upper side. Each of the two coolers includes a fan (not shown), and is configured to send cooling air into the housing 304 by the fan.

  Each of the plurality of steel belt conveyors 350 is configured to travel in the horizontal direction. Each steel belt conveyor 350 is configured to have substantially the same length and width. Each steel belt conveyor 350 is configured by sticking an endless steel belt 321 between a pair of winding rotary members 320a and 320b. In the figure, reference numeral 322 denotes a guide roller that supports the steel belt 321 between a pair of winding rotary members 320a and 320b. The steel belt 321 is, for example, a stainless steel belt.

  Further, a steel belt 321 formed with a plurality of punch holes can be used. When a plurality of punch holes are formed in the steel belt 321 as described above, the air flow in the housing 304 can be made smooth, and, for example, the steel belt conveyor 350 can be moved from the inside of the steel belt conveyor 350. In the case where an unillustrated spraying means for spraying cooling air is provided, the chocolate enclosed in the small bag H by blowing the cooling air blown by the unillustrated spraying means directly onto the outer surface of the series of small bag groups through the punch holes. It can be expected to improve the cooling efficiency of the dough.

  In the present embodiment, six steel belt conveyors 350 are arranged in the internal space of the housing 304. Each of the steel belt conveyors 350 is arranged in a multistage shape horizontally in the housing 304. That is, among the six steel belt conveyors 350, the second-stage conveyor 350 is disposed below the uppermost conveyor 350, and the third-stage conveyor 350 is disposed below the second-stage conveyor 350. The fourth-stage conveyor 350 is arranged below the third-stage conveyor 350, the fifth-stage conveyor 350 is arranged below the fourth-stage conveyor 350, and the fifth-stage conveyor 350 Below the lowermost stage, that is, the sixth-stage conveyor 350 is disposed. Each steel belt conveyor 350 is configured to be driven by a motor (not shown) installed in the housing 304.

  The cooling press device 301 forms a multi-stage shape by sandwiching a series of sachets sequentially fed into the housing 304 between one lower surface portion and the other upper surface portion of each steel belt conveyor 350 adjacent to each other vertically. A plurality of steel belt conveyors 350 are configured to convey a series of sachets so as to meander in the vertical direction within the housing 304 and sequentially send them out of the housing 304. However, in this embodiment, a series of sachets do not pass between the lower surface portion of the third-stage conveyor 350 and the upper surface portion of the fourth-stage conveyor 350, that is, It is set as the structure which is not pinched | interposed between the upper surface parts of the conveyor 350 of the 4th step | paragraph. This is because, for example, the steel belt conveyor 350 at the first, second, and third stages is configured as one unit, and the steel belt conveyor 350 at the fourth, fifth, and sixth stages is configured as one unit. When the distance between the steel belt conveyors 350 in the vertical direction is adjusted, the space between the lower surface portion of the third-stage steel belt conveyor 350 and the upper surface portion of the fourth-stage steel belt conveyor 350 is adjusted. This is because it is not necessary to adjust all the steel belt conveyors 350 by using the adjustment margin.

  A series of sachets that are fed into the housing 304 from the introduction portion 302 of the housing 304 is first sandwiched between the lower surface portion of the uppermost conveyor 350 and the upper surface portion of the second conveyor 350. Thus, the two conveyors 350 are transported from the left side (the introduction unit 302 side) to the right side (the feeding unit 303 side) in the drawing. Next, a series of pouches drawn downward from the right end of the second-stage conveyor 350 in the drawing are sandwiched between the lower surface portion of the second-stage conveyor 350 and the upper surface portion of the third-stage conveyor 350. In this state, the two conveyors 350 are transported from the right side to the left side in the drawing.

  Next, a series of pouches drawn downward from the left end of the third-stage conveyor 350 in the drawing are sandwiched between the lower surface portion of the fourth-stage conveyor 350 and the upper surface portion of the fifth-stage conveyor 350. In this state, the two conveyors 350 are transported from the left side to the right side in the drawing. Next, a series of pouches drawn downward from the right end of the fifth-stage conveyor 350 in the drawing are sandwiched between the lower surface portion of the fifth-stage conveyor 350 and the upper surface portion of the sixth-stage conveyor 350. In this state, the two conveyors 350 are transported from the right side to the left side in the drawing.

  In the cooling press apparatus 301 according to the present embodiment, a belt conveyor 360 is further disposed below the sixth-stage conveyor 350, and the belt conveyor 360 allows the left-hand end of the sixth-stage conveyor 350. The drawn sachet group is conveyed from the left side to the right side in the drawing, and is configured to be continuously fed out of the housing 304 through the feeding unit 303 by a rotating drum 361 provided in the feeding unit 303 by the housing 304. Yes.

  The cooling press device 301 described above conveys a series of small bag groups while being sandwiched between one lower surface portion and the other upper surface portion of the steel belt conveyor 350 adjacent to each other vertically. The chocolate dough can be leveled while being cooled with respect to the chocolate dough enclosed in the sachet H that constitutes. That is, since the sachet H enclosing the chocolate dough solidified or semi-solidified by cooling can be leveled so that the outer surface of the sachet H or the cooled and solidified chocolate does not become uneven while cooling. It is suitable for use in the bag-like chocolate manufacturing apparatus 1.

  In addition, the cooling press device 301 described above includes a series of sachets in the housing 304 while keeping the size in the transport direction of the series of sachets in the housing 304 that constitutes the cooling press 301. Since the transport time can be made as long as possible, space-saving and effective cooling can be applied to the chocolate dough enclosed in the sachets H constituting this series of sachets. Suitable for use in device 1. As described above, in the present embodiment, the cooling press device 301 has a configuration in which a series of sachets does not pass between the lower surface portion of the third-stage conveyor 350 and the upper surface portion of the fourth-stage conveyor 350. However, you may comprise so that it may pass. In this case, by providing a seventh-stage steel belt conveyor between the sixth-stage conveyor 350 and the belt conveyor 360, the conveyance time of a series of sachets in the housing 304 can be further increased. The chocolate dough enclosed in the sachet H constituting the sachet group can be more effectively cooled. Further, in this case, it may be configured that the feeding portion 303 may be formed on the same surface as the surface on which the introduction portion 302 of the housing 304 is formed without providing the seventh stage steel belt conveyor. Not too long.

  Moreover, in this Embodiment, the chocolate production apparatus 1 in a bag is provided with the cut dispenser 401 (refer FIG. 1) downstream of the delivery part 303 of the cooling press apparatus 301. FIG. The cut dispenser 401 is composed of a fixed blade and a rotary blade that performs cutting within the width of the second heat seal portion 130 ″ (see FIG. 2) in cooperation with the fixed blade. Since a group of small sachets encapsulating a variety of sachets is cut into individual sachets, a predetermined number of sachets H encapsulating chocolates can be easily packed in place of the cut dispenser 401. Within the width of the second heat seal portion 130 ″ (see FIG. 2), there may be provided perforation forming means for perforating along the second heat seal portion 130 ″. In this case, the configuration of the bag-shaped chocolate manufacturing apparatus 1 can be simplified, and the bag-shaped chocolate manufacturing apparatus is inexpensive. It can be.

  Next, with reference to FIG. 9, the manufacturing method of the chocolate in a bag which concerns on the 2nd Embodiment of this invention is demonstrated. FIG. 9 is a flowchart showing a method of manufacturing a bag of chocolates. The manufacturing method of bagged chocolate includes an adding step (S100), an injecting step (S102), an enclosing step (S104), an agitating step (S106), and a cooling and solidifying step (S108). Hereinafter, each step will be described in detail. In addition, in the manufacturing method of the chocolate in a bag which concerns on 2nd Embodiment, the chocolate manufacturing apparatus 1 in a bag demonstrated above is used typically. In the following description, FIG. 1 thru | or FIG. 8 is referred suitably for the code | symbol of the component of the chocolate production apparatus 1 in a bag.

  First, as a chocolate dough preparation process, a tempering chocolate dough is prepared using raw materials such as cacao mass, sugar, cocoa butter, lecithin and the like. When using ready-made chocolate dough, the said preparation process is unnecessary.

  Next, as an addition step, the prepared chocolate dough is maintained at 40 ° C. or higher and once melted sufficiently, then cooled to 30 ° C. to 38 ° C., and 0.5 wt% to 5 wt% with respect to the chocolate dough. A weight% BOB (1,3-dibenoyl-2-oleoyl-sn-glycerol: 1,3-dibehenoyl-2-oleoyl-sn-glycerol) β-type stable crystal powder is added (S100).

  The BOBβ-type stable crystal powder is typically added after the chocolate dough is sufficiently melted once it is sufficiently melted after the chocolate dough is kept at 40 ° C. or higher. The chocolate dough temperature when the BOBβ type stable crystal powder is added is preferably 30 ° C to 38 ° C. If the chocolate dough temperature is lower than 30 ° C., crystals such as cocoa butter in the chocolate dough will precipitate and the viscosity will rise, resulting in poor workability and moldability. On the other hand, when the chocolate dough temperature exceeds 38 ° C., the BOBβ-type stable crystal powder is melted and cannot be a crystal nucleus. As described above, the melting point of the BOBβ type stable crystal is about 50 ° C., but the melting point is lowered due to the solvent effect in chocolate, and the BOBβ type stable crystal is also in liquid fat due to solubility. Because it melts. That is, here, about 38 ° C. is the upper limit temperature at which the BOBβ-type stable crystal can function as a crystal nucleus.

  Furthermore, it is preferable that the addition amount of the BOBβ type stable crystal powder is 0.5 to 5% by weight with respect to the chocolate dough. If it is less than 0.5% by weight, the amount of crystal nuclei is not sufficient to suppress fat bloom, and if it exceeds 5% by weight, the melting of the chocolate becomes worse and it is not suitable for eating.

  Next, after the chocolate dough W to which the BOBβ-type stable crystal powder is added is put into a filling device (not shown) of the packaging device 101, the packaging device 101 uses a pair of longitudinally heated rolls 181 and 181 as the injection process. The second heat seal portion 130 "which is applied in advance by the pair of transverse heat rolls 191 and 191 and the second heat seal portion 130" which is applied next to the long film F which has been subjected to one heat seal portion 130 '. The chocolate dough W is injected into the sachet H formed by the packaging apparatus 101 in a predetermined volume in a liquid state from the nozzle portion 102 (S102).

  Next, as an enclosing step, the chocolate dough W is spread and enclosed in the sachet H (S104). Specifically, when the sachet H into which the chocolate dough W is injected passes between the pair of squeezing rollers 103, 103, the air contained in the chocolate dough W is made flat while the sachet H is flattened. The hot rolls 191 and 191 are extracted before being sealed, and further, the transverse heat rolls 191 and 191 form a second heat seal portion 130 ″ so as to squeeze the excess chocolate dough W, so that a gap is formed in the pouch H. The chocolate dough W is spread in the sachet H and sealed so as not to remain.

  Note that the chocolate dough W is uniformly enclosed in the entire enclosed space of the sachet H by passing through the sachet H formed in a continuous state between the pair of leveling rollers 104 and 104 in succession to the enclosing step. You may make it provide the leveling process which produces a state. In addition, a tapping step may be provided as necessary before forming the second heat seal portion 130 "so as to squeeze the excess chocolate dough W. Here, the tapping step is a liquid or a granular material. In this embodiment, in order to uniformly disperse etc. in a container or a mold, it refers to a process of giving fine and continuous vibrations in order to disperse the chocolate dough W uniformly in the sachets H.

  Next, as a stirring process, the chocolate dough W enclosed in a series of sachets is stirred by the stirring device 201 (S106). Typically, the stirring step includes a step of pressing a part of the flat sachet H by the rolling bearing 210 of the stirring device 201 and moving the pressed portion, and the chocolates are moved by moving the pressed portion. The dough W is flowed in the sachet H and stirred. The compression is typically performed such that the chocolate dough in the bag is just pushed away, and the inner sides of the bag are in linear contact with each other, and the movement of the pressed portion is performed in a direction crossing the line. Further, the compressed portion is moved so that the compressed portion extends over the entire sachet H, and typically, the single sachet H does not have two or more compressed locations at the same time. In addition, in order to stir the chocolate dough enclosed in the sachet H, the BOBβ type that did not melt the cocoa butter and the BOB that was melted by the heat of the pair of transverse heating rolls 191 and 191 during the sealing process In order to crystallize a stable crystal as a crystal nucleus and a β-type stable crystal, it is necessary to carry out at 38 ° C. or lower, but there is no particular limitation on other stirring conditions, and the chocolate dough in the bag is uniformly distributed. The means may be appropriately selected as long as it can be stirred.

  Next, as a cooling and solidifying step, the chocolate dough W enclosed in the sachet H and stirred is cooled and solidified (S108). Specifically, a series of sachets are conveyed while being sandwiched between one lower surface portion and the other upper surface portion of the steel belt conveyor 350 adjacent to each other by the cooling press device 301, and the series of sachets. By cooling the inside of the housing 304 by the cooling means with respect to the chocolate dough enclosed in the sachets H constituting the group, the chocolate dough is leveled and cooled. That is, the chocolate dough W is cooled and solidified while the sachet H enclosing the chocolate dough solidified or semi-solidified by cooling is flattened so that the outer surface of the sachet H or the chocolate does not become uneven while cooling. To do.

  Through the above steps, the sachet H formed in an envelope shape is enclosed, stirred and cooled and solidified to produce chocolate, and the produced chocolate is finished into a flat plate shape. In addition, the manufacturing method of the chocolate in a bag which concerns on this Embodiment is equipped with the cutting process which cut | disconnects a series of sachets in which chocolates were enclosed following the cooling solidification process, for example by the cut dispenser 401. In this case, a predetermined number of sachets H in which chocolates are enclosed can be easily packed.

  According to the bag-shaped chocolate manufacturing apparatus 1 or the method for manufacturing a bag-shaped chocolate described above, chocolate that does not generate fat bloom can be manufactured. Therefore, the chocolate is glossy in appearance and smooth in melting. Can be provided. Moreover, since chocolates can be highly shielded from oxygen and light by a packaging material such as a sachet, it is easy to prevent quality deterioration. In addition, since no mold is used for molding, more hygienic chocolates can be provided. Moreover, since chocolate can be filled without a space | gap in packaging materials, such as a sachet, chocolate with the good external shape can be provided. Further, the physical properties of cracking unique to chocolates become remarkable, and the ease of taking out from packaging materials such as sachets is improved.

  Moreover, according to the bag-shaped chocolate manufacturing apparatus 1 demonstrated above or the manufacturing method of bag-shaped chocolate, enclosing, stirring, and cooling and solidifying to the small bag H formed in the envelope shape of chocolate material | dough is performed. Therefore, high-quality chocolates can be produced in large quantities at a time, and the commercial value of the chocolates in the bag can be remarkably increased and the market can be activated.

  In addition, the bag-shaped chocolate manufacturing apparatus 1 which is embodiment of this invention is not limited to embodiment mentioned above, A various change is possible in the range described in the claim.

  As described above, the rolling bearing 210 as a presser does not necessarily need to be in linear contact with the pouch H, and may be formed so as to be in contact with a surface or a point. Further, the urging means for urging the presser shaft 220 downward in the vertical direction may use rubber or the like instead of the compression coil spring 250 and may be anything as long as it urges the presser shaft 220 downward in the vertical direction. Furthermore, in the present embodiment, the series of sachets is described as moving, but the compression portion of the rolling bearing 210 and the series of sachets need only move relatively. For example, the rolling bearing 210 moves. You may comprise.

  In the above description, the cooling press device 301 has been described as moving the sachet group by pulling a series of sachet groups in the downstream direction of the longitudinal movement. However, the invention is not limited to this, and the belt conveyor 270 of the stirring device 201 is used. The sachet group may be moved by being driven independently.

  In addition, the belt conveyor 270 of the stirring device 201 may be integrated with a guide path that leads a series of sachets formed by the packaging device 101 to the cooling press device 301. It can be set as the chocolate manufacturing apparatus 1. Further, although one stirring device 201 is described as being provided between the packaging device 101 and the cooling press device 301, for example, two to four, preferably three stirring devices 201 may be provided. In this case, stirring of chocolate dough can be performed more reliably.

  A specific embodiment will be described with reference to FIG. In addition, FIG. 1 thru | or FIG. 8 is suitably referred for the code | symbol of the component of the chocolate production apparatus 1 in a bag.

  (Example 1) A chocolate dough having a composition of 45% by weight of cacao mass, 40% by weight of sugar, 14.5% by weight of cocoa butter and 0.5% by weight of lecithin was prepared in a usual manner. The chocolate dough is kept at 45 ° C., melted sufficiently, then cooled to 35 ° C., and BOB (Fuji Oil Co., Ltd., Bobster (trade name)) having a purity of 50% is added to the chocolate dough weight. 5% amount of was added and mixed. In this case, the substantial amount of BOB added is 2.5% by weight because the purity is 50%. The chocolate dough was poured into a bag in a liquid state using a packaging device 101 (manufactured by Komatsu Ltd., bag packaging machine EPACK (trade name)), and was spread to every corner of the bag, followed by heat sealing. Then, the chocolate filled in the sachet was well stirred while wearing with gloves. Then, it cooled in the 5 degreeC refrigerator for 1 hour. The obtained chocolate had no fat bloom even when stored at 20 ° C. for 1 month, and had good gloss and melted mouth.

  (Example 2) Example 2 is different from Example 1 in the ratio of the raw materials of the chocolate dough. In Example 2, a white chocolate dough having a composition of 38.0% by weight of cocoa butter, 33.0% by weight of sugar, 27.0% by weight of whole milk powder, 1.5% by weight of lactose and 0.5% by weight of lecithin was used in a conventional manner. Prepared and processed in the same manner as in Example 1 to obtain white chocolate in a bag. The obtained white chocolate did not show fat bloom even when stored at 20 ° C. for 1 month, and had good gloss and melted mouth.

  (Example 3) In Example 3, when the chocolate dough filled in the sachet H in Example 1 was agitated, instead of being agitated like wearing a glove with a hand, the bag according to the embodiment of the present invention was included. Using the chocolate manufacturing apparatus 1, the chocolate dough was stirred using the stirring apparatus 201, and a chocolate was prototyped. The obtained chocolate had no fat bloom even when stored at 20 ° C. for 1 month, and had good gloss and melted mouth.

  Comparative Example 1 Comparative Example 1 differs from Example 3 in that the tempering operation was performed without using BOB. In Comparative Example 1, the tempering was performed by maintaining the chocolate dough of Example 1 at 45 ° C. to sufficiently melt, subsequently cooling to 26 ° C. while stirring, and then raising the temperature to 30 ° C. The chocolate dough was poured into a bag in a liquid state using a packaging device 101 (manufactured by Komatsu Ltd., bag packaging machine EPACK (trade name)), and was spread to every corner of the bag, followed by heat sealing. And the chocolate dough was stirred using the stirring apparatus 201 using the chocolate production apparatus 1 in a bag which concerns on embodiment of this invention. Then, it cooled in the 5 degreeC refrigerator for 1 hour. The resulting chocolate had fat bloom as a whole, had a dull appearance, lacked smoothness, and had a poor melt.

  (Comparative Example 2) In Comparative Example 2, the amount of BOB having a purity of 50% (manufactured by Fuji Oil Co., Ltd., Bobster (trade name)) is 0.8% by weight with respect to the chocolate dough, that is, the BOB is substantially Example 3 is different from Example 3 in that the amount added was 0.4 wt%. The obtained chocolate had a slight fat bloom, its appearance was not glossy, its texture was not smooth, and it was poorly melted.

(Comparative Example 3) In Comparative Example 3, the amount of BOB having a purity of 50% (manufactured by Fuji Oil Co., Ltd., Bobster (trade name)) is 12% by weight with respect to the chocolate dough, that is, substantial addition of BOB. It differs from Example 3 in that the amount was 6% by weight. The obtained chocolate had no fat bloom and had a good gloss, but had a poor mouth melt and a waxy texture.
Here, a waxy texture means that the mouthfeel feels bad like wax.

  Comparative Example 4 Comparative Example 4 differs from Example 3 in that the chocolate dough temperature at the time of adding BOB (Fuji Oil Co., Ltd., Bobster (trade name)) was 28 ° C. The chocolate dough has a high viscosity, and bubbles did not come out even when tapped, and bubbles entered into the bag. As time passed, fat bloom occurred mainly around the bubbles, and the appearance of the chocolate where the fat bloom occurred was dull, the texture was not smooth, and the mouth melted poorly.

  (Comparative Example 5) Comparative Example 5 differs from Example 3 in that the chocolate dough temperature when BOB (Fuji Oil Co., Ltd., Bobster (trade name)) was added was 40 ° C. The surface and the inside of the chocolate were blooming, the appearance of the chocolate was not glossy, the texture was not smooth, and the melt was poor.

It is a figure which shows the structure of the chocolate containing bag manufacturing apparatus which concerns on the 1st Embodiment of this invention, (a) is a top view, (b) It is a front view. It is the block diagram which represented the principal part in the state of the perspective so that it may be easy to understand the whole structure of the packaging apparatus suitable for using for the chocolate manufacturing apparatus with a bag which concerns on 1st Embodiment. It is a figure explaining the elongate film which forms a sachet and a sachet, (a) is the block diagram which expanded and showed the 1st heat seal part of the sachet at the time of a tensile force acting, (b) ) Is a front view of the pouch. It is a figure which shows the structure of the stirring apparatus suitable for using for the chocolate manufacturing apparatus with a bag which concerns on 1st Embodiment, (a) is a top view, (b) is a side view, (c) is (a It is the front view seen from the upstream of the movement direction of the pouch group shown by the arrow of). It is a perspective view which shows the external appearance of the stirring apparatus suitable for using for the chocolate manufacturing apparatus with a bag which concerns on 1st Embodiment. It is a figure for demonstrating a rolling bearing, (a) is a partial side view of the vicinity of a rolling bearing, (b) shows the aspect of chocolate material | dough when a rolling bearing presses a part of small bag H. FIG. It is the figure which showed the modification of the stirring apparatus, (a) is a partial side view near the rolling bearing which concerns on a modification, (b) is the fragmentary perspective view of the bearing support mechanism which concerns on a modification. In order to make it easy to understand the overall configuration of the cooling press apparatus suitable for use in the bag-shaped chocolate manufacturing apparatus according to the first embodiment, the essential parts arranged inside the housing are represented in a perspective state. FIG. It is a flowchart which shows the manufacturing method of the chocolate in a bag which concerns on the 2nd Embodiment of this invention.

Explanation of symbols

DESCRIPTION OF SYMBOLS 1 Chocolate bag manufacturing apparatus 101 Packaging apparatus 201 Stirring apparatus 210, 210a, 210b, 210c, 210d, 210e, 210f, 210g, 210h, 210i, 210j, 210k, 210l Rolling bearing 211 Cylindrical side surface 211a Linear part 212 Bearing support Mechanism 220 Presser shaft 230 Hole 240 Hexagon bolt 250 Compression coil spring 260 Hexagon nut 270 Belt conveyor 280a, 280b Side plate 301 Cooling press device 401 Cut dispenser W Chocolate dough H Small bag S100 Addition step S102 Injection step S104 Staging step S106 Stirring step S108 Cooling solidification Process

Claims (11)

Adding a BOBβ type stable crystal powder to the chocolate dough;
Injecting the chocolate dough added with the BOB into a bag in a liquid state;
Spreading the chocolate dough in the bag and enclosing it;
Stirring the chocolate dough enclosed in the bag;
Cooling and solidifying the stirred chocolate dough enclosed in the bag;
Manufacturing method of chocolate in bags.   The method for producing chocolate in a bag according to claim 1, wherein the bag is formed flat, and the step of stirring includes a step of pressing a part of the flat bag and moving the pressed portion.     The said movement is a manufacturing method of the chocolates in a bag of Claim 2 performed so that the said compression location may cover the said whole bag.   The manufacturing method of the chocolate in a bag of any one of Claim 1 thru | or 3 whose said chocolate dough temperature at the time of the said BOB addition is 30 to 38 degreeC.   The manufacturing method of the chocolate in a bag of any one of Claims 1 thru | or 4 whose said BOB addition amount is 0.5 to 5 weight% with respect to the said chocolate dough. After forming a tubular film, filling the tubular film with chocolate dough, sealing the tubular film in a direction crossing the longitudinal direction, and a sachet in which the chocolate dough is enclosed is formed. A chocolate enclosing device for forming a series of sachets continuous in the longitudinal direction;
A bag compression device that compresses a portion of the sachet while moving the series of sachets in the longitudinal direction;
Bag chocolate production equipment.   A plurality of the places to be compressed are arranged so as not to compress a plurality of places of each sachet at a time, and the places to be pressed are configured to cover the entire surface of the sachet as the longitudinal movement is performed. Item 7. The chocolate manufacturing apparatus for bags according to Item 6. The compression device comprises a belt conveyor contacting one side of the series of sachets;
A plurality of compression elements arranged opposite to the belt conveyor and sandwiching the series of sachets to compress a part of the sachets;
The bag-shaped chocolate manufacturing apparatus of Claim 6 or Claim 7.   The said compression element is a chocolate production apparatus with a bag of Claim 8 which has a compression part which compresses a bag in the shape of a line which cross | intersects the said longitudinal direction.   The bag-like chocolate manufacturing apparatus according to claim 9, wherein the presser is a rolling bearing. A tensioning device for pulling the series of pouches in the downstream direction of the longitudinal movement;
The chocolate manufacturing apparatus in a bag of any one of Claim 6 thru | or 10.

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