JP3118586U - chocolate candy - Google Patents

Abstract

[Problem] To provide a chocolate confectionery in which a foamed confectionery material is uniformly impregnated with chocolate.
SOLUTION: A porous confectionery material having a plurality of small holes drilled in a direction perpendicular to the cut surface is immersed in a chocolate liquid to attach the chocolate, and a centrifugal force is applied to the confectionery material to surplus. A chocolate confectionery characterized by removing chocolate and uniformly impregnating the chocolate in the confectionery material, and cooling the chocolate to solidify the chocolate.
[Selection] Figure 1

Description

  The present invention relates to a chocolate confectionery which is made by impregnating a porous confectionery material with a chocolate liquid and penetrating and distributing it to the inside.

  Conventionally, as chocolate confectionery, confectionery in which chocolate is applied or impregnated on bread dough, biscuit dough, cracker dough, puff dough, cake dough, wafer dough, pie dough, or the like has been proposed.

  There is also a proposal of a confectionery in which the dough is formed in a cylindrical shape and chocolate is attached to the outside of the confectionery filled with chocolate or a stick-shaped dough inside.

In addition, to impregnate chocolate into the confectionery dough, a method of immersing the dough in a chocolate liquid, a method of depressurizing the confectionery dough and impregnating the chocolate with a pressure difference, and imparting centrifugal force to the confectionery dough coated with chocolate There are also proposals such as a method of impregnating chocolate into the confectionery dough by centrifugal force.
JP 2002-209530 Patent No. 3008261 Japanese Patent No. 2857573

  In the conventional invention, the method using centrifugal force is difficult to impregnate the chocolate liquid up to the center of the confectionery unless the dough is continuous and porous. Uniform impregnation is difficult if it is a rough surface and is not continuous with the internal voids, so chocolate is evenly impregnated in the confectionery dough (material) that uses pressure and heat to extrude using an extruder. There was a problem that was difficult to make.

  In addition, in the method of permeation under reduced pressure (Cited documents 2, 3), not only equipment for reducing pressure (for example, a vacuum kettle) is required, but for continuous production, individual processing using a vacuum kettle, and confectionery There is a problem of discontinuity in how to connect the continuous processing for forming the material. That is, in order to realize a vacuum, a closed space is an indispensable condition, and manufacturing of the material becomes an open facility. In particular, in the continuous pressurization and heating type line manufacturing method such as an extruder (puff machine) such as a snack, the above-mentioned problem is likely to become larger.

  In addition, in the extrusion method of pressurization and heating, since the outer skin of the confectionery material is made relatively smooth, there is a problem that it is difficult to penetrate, the impregnation diffusion state of chocolate tends to be insufficient, and impregnation There is a problem that it takes time or the impregnation into the inside becomes uneven (evenly impregnation is difficult).

  This device succeeded in uniformly impregnating chocolate inside the confectionery material by drilling a plurality of small holes perpendicular to the confectionery material, regardless of the appearance of the outer shell of the confectionery material. The point was solved.

  That is, this device is obtained by immersing a porous confectionery material having a plurality of small holes in a chocolate liquid, adhering the chocolate, and applying a centrifugal force to the confectionery material. Is a chocolate confectionery characterized in that the chocolate is solidified, and a porous confectionery material having a plurality of small holes drilled in a direction perpendicular to the cut surface is immersed in the chocolate liquid, It is a chocolate confectionery characterized in that chocolate is attached and centrifugal force is applied to the confectionery material to remove excess chocolate and to uniformly impregnate the chocolate in the confectionery material, which is cooled to solidify the chocolate. .

  Another device is to cut a stick-shaped confectionery material having a through-hole that is formed by pressurizing and heating the confectionery material and then extruding it, immersing the cut confectionery material in a chocolate liquid, and attaching and removing the chocolate. The chocolate confectionery is characterized by applying centrifugal force to the confectionery material to remove excess chocolate, uniformly impregnating the chocolate of the confectionery material, and cooling to solidify the chocolate inside and outside the confectionery material. The plurality of small holes are polygonal cylindrical holes having a side length of 1 mm to 4 mm or cylindrical through holes having a diameter of 1 mm to 4 mm.

  The same effect can be expected even if the confectionery material has a variety of cross-sectional shapes such as triangles, quadrilaterals, pentagons, hexagons and other polygons or circles, ellipses, hearts, animals, and fruit. .

  As the cross-sectional shape of the small hole of this invention, a polygon, a circle, a heart shape, etc. can be considered like the above-mentioned outline, and the length of one side (or diameter) is preferably 1 mm to 4 mm. For example, in the case of 1 mm or less, chocolate or the like may be difficult to enter, and in the case of 4 mm or more, the hole diameter becomes larger than the outer shape, which may damage the appearance. For example, when the shape is a human face and a small hole is regarded as the mouth portion, up to about 10 mm may be recognized. In short, it is preferable that chocolate or the like is sufficiently contained and does not produce a perforated feeling.

  Next, the number of small holes is related to the outer shape and size of the confectionery material, but a plurality (2 to 6) is preferable. When the number of the small holes is one, there is a possibility that time for uniform impregnation (for example, application of centrifugal force of 2 minutes or more is required) may be required, and a sufficient amount of chocolate may not be impregnated. The small holes usually have the same cross-sectional area, but for example, the small hole in the center can be made larger and the periphery can be made smaller.

  In order to make the confectionery material, it is possible to employ a known method such as baking a foamable dough in addition to a pressure heating method using a puff machine. The small holes are provided by a mold or by a perforation process except for extrusion molding.

  According to this device, a plurality of small holes are formed in a direction perpendicular to the wide or cut surface of the confectionery material, the confectionery material is immersed in the chocolate liquid, and then centrifugal force is applied to remove the extra chocolate. And the adhering chocolate is impregnated into the confectionery material, so that there is an effect that a uniform product can be mass-produced.

  According to this device, by pressurizing and heating, the material is α-extruded and extruded and automatically expanded, and the confectionery material is immersed in chocolate and subjected to centrifugal force, thereby uniformly impregnating chocolate, There is an effect that the extra chocolate can be separated.

  By arranging the small holes in a dispersed manner, there is an effect that the chocolate in the small holes penetrates into the material in the vicinity of the small holes and does not cause excessive or insufficient chocolate inside the confectionery material.

In this device, corn powder is used as a main raw material, a small amount of salt, fat and oil and an appropriate amount of water are added to the corn powder, and then supplied to a hopper of a puff machine (eg, extruder), pressurized (eg, 20 kg / cm ² ) and heated. (120 ° C to 130 ° C) and extrude.

  In this case, three needle molds are installed in the nozzle hole, and three small holes are continuously drilled in the extrudate (for example, a triangular bar shape). The bar is cut into an appropriate length (for example, 1 cm) by a cutting blade (rotating blade) at the outlet of the nozzle to obtain a confectionery material.

  The extrudate expands approximately 10 times (volume) or more. The confectionery material is contained in a net basket (for example, divided into 5 kg pieces), and the net cake is immersed in a chocolate liquid (65 ° C., viscosity of about 500 centipoise) for 20 to 30 seconds and rotated (50 to 70 rpm). Then, the net cage (diameter 60 cm, height 50 cm) is rotated at 400 to 500 rpm for 20 to 30 seconds. If the said confectionery is taken out and cooled for 3 to 4 minutes in a cooling tunnel at 3 ° C to 6 ° C, the chocolate confectionery of this device can be obtained.

  An embodiment of the present invention will be described with reference to FIG. 1. A corn powder is used as a main material, a small amount of seasoning and an appropriate amount of water are added and mixed, and then supplied to the hopper 2 of the extruder 1. A screw 3 is horizontally mounted in the extruder 1 and a nozzle 4 is attached to the tip. Three needle molds 5 and 5 are installed at the center of the tip of the nozzle. The extruder 1 has an ordinary shape, the screw 3 is rotated to press the dough, and due to the heat generation, the mixture such as the corn powder is heated to about 120 ° C. to 130 ° C., and the corn powder is gelatinized. Is done.

  As described above, the bar-shaped confectionery material 6 having the shape of the nozzle 4 (for example, a triangle) is extruded. However, the overall volume is 10 to 15 times. In addition, a confectionery material 8 in which triangular prism-shaped small holes 9 are formed as shown in FIG.

  Therefore, the raw material 8 is put into a 5 kg-bound net cage 10 (diameter 60 cm, height 50 cm), and the shaft 11 is rotated at 50 to 70 rpm, and inserted into the chocolate liquid 12 in the chocolate tank 13, and 20 to 25 Rotate for seconds. Next, this is taken out from the chocolate liquid 12 as indicated by arrow 14 and rotated for 20 to 25 seconds at 400 to 500 rpm in the tank upper part 13a to remove excess chocolate and penetrate the attached chocolate. Next, the chocolate confectionery 15 of the present invention is completed by placing the chocolate confectionery in a cooling tunnel at 3 ° C. to 6 ° C. and cooling for 3 to 4 minutes.

  The shape of the chocolate confectionery of this invention can be variously considered, such as FIG. 2 (a) triangular prism shape 15, (b) cylindrical shape 15a, (c) elliptical column shape 15b, (d) heart column shape 15c, (e) hexagonal column shape 15d. The small holes also include a triangle 9, a circle 9a, a heart shape 9b, or a hexagon 9c.

  As described above, since the cross-sectional shape is determined by the shape of the nozzle, it is not specified, but in any case, a small hole passes therethrough.

  In the above, in the case of pressurization and heating, when the nozzle is exited, it becomes normal pressure, so that it expands rapidly, producing a large number of bubbles in the material, and the rice cake becomes like a bread. In the case of the bread, foaming elements (for example, gas) expand to form bubbles, and many of them become closed cells, but the diaphragm is very thin, so that chocolate easily penetrates. Therefore, when a centrifugal force is applied to the confectionery material, the chocolate adhering to the material surface and the small hole wall surface penetrates in the direction of the centrifugal force. However, since the magnitude of the centrifugal force is equal pressure from the center, it is impregnated uniformly and becomes a homogeneous chocolate confectionery. The application of the centrifugal force is for the purpose of uniform impregnation of the chocolate liquid. Therefore, it is necessary to determine the rotation speed and the rotation duration in consideration of the diameter of the screen.

The block diagram of the Example of this invention. (A) The perspective view of the triangular prism of chocolate confectionery, (b) The perspective view of the cylinder which also cut a part, (c) The perspective view of the elliptical column, (d) The perspective view of the heart column, (e) The same The perspective view of a hexagonal column.

Explanation of symbols

DESCRIPTION OF SYMBOLS 1 Extruder 2 Hopper 3 Screw 4 Nozzle 5 Needle type 6 Stick-shaped confectionery material 7 Cutting blade 8 Confectionery material 9 Small hole 10 Net litter 11 Axis 12 Chocolate liquid 15 Chocolate confectionery

Claims (4)

  A porous confectionery material having a plurality of small holes is immersed in a chocolate liquid, the chocolate is adhered, a centrifugal force is applied to the confectionery material, and the confectionery material is impregnated with the chocolate liquid. Chocolate confectionery characterized by solidifying.   A porous confectionery material having a plurality of small holes drilled in a direction perpendicular to the cut surface is immersed in a chocolate liquid to attach chocolate, and centrifugal force is applied to the confectionery material to remove excess chocolate. The chocolate confectionery is characterized in that the chocolate in the confectionery material is uniformly impregnated and cooled to solidify the chocolate.   Press and heat the confectionery material, extrude and form a stick-shaped confectionery material with through holes, cut it into short pieces, immerse the cut confectionery material in chocolate liquid, take out the chocolate, and centrifuge the confectionery material. The chocolate confectionery is characterized in that excessive chocolate is removed by applying force, and the chocolate of the confectionery material is uniformly impregnated and cooled to solidify the chocolate inside and outside the confectionery material.   The chocolate confectionery according to claim 1 or 2, wherein the plurality of small holes are polygonal cylindrical holes having a side length of 1 mm to 4 mm or cylindrical holes having a diameter of 1 mm to 4 mm.

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