JP3187718U - Confectionery manufacturing equipment - Google Patents

Abstract

Disclosed is a confectionery manufacturing apparatus that performs a baking process by impregnating a gas-containing food material with an osmotic food material with excellent production efficiency.
SOLUTION: A food holding container for storing and holding a confectionery food material 2 having a baked chocolate container tank 4, a gas tank 20 for supplying a mixed gas, and a decompression chamber 6 therein, which is detachably provided in the decompression chamber 6. A container 19; a centrifugal separator 22 that applies centrifugal force to the confectionery food stored and held in the food holding container 19; and a controller 24 that controls the pressure in the decompression chamber 6 and the centrifugal separator 22; The bakery chocolate storage tank 4 and the vacuum infiltration device 5 to which the gas tank 20 is connected. The control means 24 controls the decompression chamber 6 to a constant pressure state, and the confectionery food 2 stored in the food holding container 19. Is degassed, and the baking chocolate is supplied from the baking chocolate storage tank 4 into the decompression chamber 6.
[Selection] Figure 1

Description

  The present invention relates to a confectionery manufacturing apparatus that performs baking treatment on a confectionery food material soaked with a permeable food material, or coats the confectionery food material with an oily food material and performs the baking treatment.

  Conventionally, various methods for producing confectionery in which permeable ingredients are soaked in confectionery ingredients have been proposed. For example, in Patent Document 1, chocolate melted in liquid and croutons adjusted to the same temperature as chocolate are put in a decompression device and mixed by stirring, and the inside of the decompression device is decompressed to a predetermined pressure to cause bubbles in the croutons and chocolate. An apparatus for producing a chocolate permeation crouton is disclosed in which chocolate is permeated into croutons by returning the inside of the decompression device to normal pressure after discharging.

  Also, for example, like the baked fat and oil confectionery disclosed in Patent Document 2, recently, the so-called baked chocolate confectionery chocolate is difficult to melt, and a confectionery food that is pleasing to consumers who can obtain a crispy texture. In addition, an apparatus for producing the confectionery food has been developed.

Japanese Patent Laid-Open No. 9-308431 JP 2013-17407 A

  The above-described manufacturing apparatus or the like can effectively permeate the osmotic food material into the air-containing food material, and can make an impregnated confectionery having excellent texture, taste, continuous food, and appearance. However, all of these manufacturing methods perform decompression and deaeration treatment in a state where the food is buried in the permeable food, so that it takes time for the bubbles contained in the food to completely escape. Therefore, there was room for improvement in terms of manufacturing efficiency. Incidentally, as described in Patent Document 1, in the case of these manufacturing apparatuses, it takes about 10 to 15 minutes for the pressure reduction and degassing treatment.

  Further, the bubbles released from the air-containing food material float up while expanding in the liquid osmotic food material, and are crushed and crushed on the surface of the osmotic food material, so that the liquid permeable food material is foamed. For this reason, it is impossible to shift to the next process until the deaeration process is completely completed and a stationary state without foaming is reached, which is one of the factors that reduce the production efficiency. Furthermore, it has been said that further improvement is necessary in order to obtain a confectionery food that is subjected to the baking treatment as disclosed in Patent Document 2 in the confectionery manufacturing apparatus disclosed in Patent Document 1.

  The present invention is an improvement of the above-mentioned disadvantages of the conventional apparatus and method, and can produce a high-quality confectionery equivalent to the conventional one, and at the same time, has superior production efficiency compared to the conventional one, and has a bubble-containing property. An object of the present invention is to provide a confectionery manufacturing apparatus in which a osmotic food material is soaked in a food material, and further a baking process is performed.

In order to achieve the above object, the present invention takes the following technical means.
That is, the invention described in claim 1 has a permeable food storage tank for storing a permeable food, a gas tank for supplying air, N _2, CO _2, or a mixed gas thereof, and a decompression chamber inside. , A food holding container for storing and holding confectionery foods detachably provided in the decompression chamber, a centrifuge for applying a centrifugal force to the confectionery food stored and held in the food holding container, and pressure control of the decompression chamber And a control means for controlling the centrifugal separation means, and a vacuum permeation device to which the osmotic food storage tank and the gas tank are connected, and the control means applies the pressure P1 (0 .05 Mpa <P1 <0.1011 Mpa) to deaerate the confectionery food stored in the food holding container and reduce the pressure from the permeable food storage tank. Permeability food is supplied within, after the confectionery ingredients in the deaerated state is dipped in the permeable food, the decompression chamber to the air, N ₂ or CO _2, or any of these mixed gas from said gas tank The pressure reducing chamber is controlled to a state of pressure P2 (0.1 Mpa <P2 ≦ 0.5 Mpa), the permeable food is infiltrated into the confectionery food, and the centrifuge is further controlled. In the confectionery manufacturing apparatus for separating the excess permeable food material attached to the confectionery food material, the confectionery food material from which the excess permeable food material has been separated by the centrifugal separating means is received and conveyed. The confectionery manufacturing apparatus is characterized in that a baking means for baking the confectionery food material conveyed by the unit is attached to the conveyance unit.

Further, the invention described in claim 2 has a permeable food storage tank for storing the permeable food, a gas tank for supplying air, N _2, CO ₂ or a mixed gas thereof, and a decompression chamber inside. , A food holding container for storing and holding confectionery foods detachably provided in the decompression chamber, a centrifuge for applying a centrifugal force to the confectionery food stored and held in the food holding container, and pressure control of the decompression chamber And a control means for controlling the centrifugal separation means, and a vacuum permeation device to which the osmotic food storage tank and the gas tank are connected, and the control means applies the pressure P1 (0 .05 Mpa <P1 <0.1011 Mpa) to deaerate the confectionery food stored in the food holding container and reduce the pressure from the permeable food storage tank. Permeability food is supplied within, after the confectionery ingredients in the deaerated state is dipped in the permeable food, the decompression chamber to the air, N ₂ or CO _2, or any of these mixed gas from said gas tank The pressure reducing chamber is controlled to a state of pressure P2 (0.1 Mpa <P2 ≦ 0.5 Mpa), the permeable food is infiltrated into the confectionery food, and the centrifuge is further controlled. In the confectionery manufacturing apparatus for separating the excess permeable food material attached to the confectionery food material, the confectionery food material from which the excess permeable food material has been separated by the centrifugal separating means is received and conveyed. The oleaginous material coating means for coating the confectionery ingredients conveyed by the part with the oleaginous material for baking on the conveying part, To said confectionery ingredients firing oleaginous material is coated by the step, firing means be sintered is an apparatus for producing confectionery, characterized in that attached to each of the transport unit.

  Furthermore, invention of Claim 3 is a confectionery manufacturing apparatus of Claim 1 or 2, Comprising: The said osmotic foodstuff supplied to the said vacuum osmosis | permeation apparatus from the said osmotic food storage tank in the said pressure reduction chamber. It is characterized in that osmotic food material recovery means for discharging and recovering the gas from the decompression chamber is connected.

  In the case of the above configuration, first, only the gas-containing food material is first degassed under reduced pressure, so that excess gas such as air contained in the gas-containing food material can be degassed very quickly. . In particular, since the pressure is not extremely lowered, the processing time for depressurization and deaeration can be shortened, and the production efficiency can be increased accordingly. Incidentally, in the case of a conventional manufacturing apparatus, etc., it took about 10-15 minutes to depressurize and deaerate as described above, but according to the present invention, the same process is completed in about 3-4 minutes. can do. Further, since the degree of decompression and deaeration is reduced, the decompression device, for example, a vacuum pump can be downsized.

  In addition, after impregnating the osmotic food into the aerated foodstuff, the excess osmotic food adhered to the aerated foodstuff can be separated by the centrifugal separator, so that the quality of the manufactured confectionery can be improved. . And since a baking process can be performed with respect to the air-containing foodstuff from which the extra permeable foodstuff which adhered has been isolate | separated, a confectionery which is hard to melt | dissolve and is excellent in texture can be obtained. Furthermore, since the osmotic ingredients remaining in the decompression chamber can be discharged to the outside and collected, the osmotic ingredients can be reused, and the cost required for the confectionery manufacturing process can be reduced.

  As mentioned above, it is possible to make high quality confectionery equivalent to the conventional one, and at the same time, impregnate the permeable food into the cellulosic food, which is superior in production efficiency compared to the conventional one, and perform the baking treatment. The confectionery manufacturing apparatus to perform can be provided.

  Examples of the aerated food material include rusks, croutons, baked confectionery (biscuits, cookies, etc.), rice confectionery (senbei, kaki, taro, etc.), FD (frozen dried) fruits, etc. It is not limited to this, and any food material that can soak the osmotic food material may be used. Examples of the osmotic food include tempering chocolate, non-tempering chocolate, condensed milk, fruit juice, and liquid seasonings (soy sauce, sauce, sugar water, etc.), but are not limited thereto. Any food material that can be soaked in the air-containing food material may be used.

It is a system configuration figure showing a 1st embodiment of a confectionery manufacturing device concerning the present invention. It is a system block diagram which shows 2nd Embodiment of the manufacturing apparatus of the confectionery which concerns on this invention.

Embodiments of the present invention will be described below with reference to the drawings.
FIG. 1 is a system configuration diagram showing a first embodiment of a confectionery manufacturing apparatus according to the present invention. This embodiment shows an example of manufacturing a confectionery in which a baking chocolate is soaked in a foam-containing food material.

  In the figure, 1 is a confectionery food charging machine for charging confectionery food 2 into a basket (food storage container) 19, 3 is a baking chocolate tank, 4 is a baking chocolate storage tank, and 5 is a vacuum equipped with a decompression chamber 6 inside. An infiltration device, 24 is a control means, and 26 is a baking means. The baking chocolate tank 3 is equipped with a heating device (not shown) using hot water, steam, etc., and the baking chocolate is melted by this heating device (heated to about 40 ° C.) and accommodated in a melt state. In addition, it is configured so that the melted chocolate for baking can be freely fed to the chocolate storage tank 4 for baking by a feed pump 7 attached to the baking chocolate tank 3.

  The baking chocolate storage tank 4 is also provided with a heating device (not shown) using warm water, steam, etc., and the baking chocolate is stored in a melt state with this heating device (heated to about 40 ° C.). Yes. A vibrating device (not shown) is provided between the baking chocolate tank 3 and the baking chocolate storage tank 4 to remove foreign matters by vibrating the baking chocolate, and baking is performed from the baking chocolate tank 3. It is desirable to remove foreign matters mixed in the baking chocolate in the middle of feeding the baking chocolate to the chocolate storage tank 4.

  In the vacuum infiltration device 5, the pressure in the decompression chamber 6 can be freely controlled by the control means 24 using a negative pressure pump (not shown) or the like, and the baking chocolate provided on the lower side of the decompression chamber is supplied. Melted chocolate for baking is supplied from the mouth 9 from the baking chocolate storage tank 4 connected with the negative pressure in the decompression chamber 6. In addition, a recovery pump 10 is attached to the lower bottom portion of the vacuum infiltration device 5, and excess baking chocolate remaining after the baking chocolate is infiltrated into the confectionery food 2 is recovered from the decompression chamber 6, and the baking chocolate is collected. It is configured so that it can be returned to the storage tank 4.

  In addition, when supplying the baking chocolate from the baking chocolate storage tank 4 to the vacuum infiltration device 5, it is desirable to set a process in which the excess baking chocolate is returned to the baking chocolate storage tank 4 again.

A gas tank 20 is connected to the vacuum infiltration device 5, and the control means 24 can supply gas into the decompression chamber 6. The gas filled in the gas tank 20 may be pressurized air, nitrogen gas (N ₂ ) or carbon dioxide (CO ₂ ), or a mixed gas of these.

  Further, a centrifuge 22 is provided in the vacuum infiltration device 5, and the control means 24 is controlled so as to apply a centrifugal force to the confectionery food material 2 put in the basket 19 in the decompression chamber 6. And the excess baking chocolate adhering to the confectionery foodstuff 2 can be made to drop off. On the rear side of the vacuum infiltration device 5, a transport unit 25 that receives and transports the confectionery food 2 is provided. And in the conveyance part 25, the shaking apparatus 11 for removing further the excess baking chocolate adhering to the confectionery foodstuff 2 is attached, Furthermore, on the back | latter stage side of this shaking apparatus 11, A baking means 26 for performing baking processing on the confectionery food material 2 infiltrated with chocolate for baking, and a cooling device 12 for cooling the baked confectionery food material 2 are attached to the transport section 25, respectively. ing.

  The shaking device 11 is composed of a vibration type conveyor 13, an air blower 14, and the like. The vibration type conveyor 13 vibrates the confectionery food 2 and blows high-pressure air at a predetermined temperature from the air blower 14, thereby containing air bubbles. The extra baking chocolate adhering to the food is shaken off and collected by a collection tank 15 installed in the lower part. The recovered baking chocolate is sent to the baking chocolate sub-tank 4 by the recovery pump 16 and reused. In the present embodiment, the shaking device 11 is the vibration type conveyor 13 and the air blower 14, but may be configured by an alternative device.

  The firing means 26 is provided so as to surround the transport unit 25, and can perform a firing process in a temperature setting with an upper limit of 500 ° C. and within a time limit of 30 minutes. . In the present embodiment, an oven is used, and the belt conveyor 18 is configured to pass through the inside. By performing such baking treatment, only the surface is thermally denatured, and the surface has a crispy texture. In addition, since a new hard tissue is formed on the surface by the baking treatment, for example, even if it is in contact with a human body temperature, it does not flow like normal chocolate.

  The cooling device 12 is a cooling mechanism for cooling and solidifying the baking chocolate that has permeated and adhered to the confectionery food material 2 and includes a cooling chamber 17 and a belt conveyor 18 passing through the cooling chamber 17. . In the cooling chamber 17, a known water-cooling or air-cooling type cooling mechanism (not shown) is provided, and the cooling process is completed while passing through the cooling chamber 17.

  In order to make the confectionery food material 2 infused with the chocolate for baking using the above apparatus, it is performed as follows. First, a basket 19 for holding confectionery ingredients made of wire mesh or the like is prepared, and a predetermined number of confectionery ingredients 2 are put into the basket 19 from the confectionery ingredient supply machine 1 and placed side by side at predetermined intervals.

  Then, the basket 19 containing the confectionery food 2 is carried to the vacuum infiltration device 5, the lid of the decompression chamber 6 is opened, and the basket 19 is set in the decompression chamber 6. The above processing may be performed automatically using a conveyor or a pickup mechanism, or may be performed manually.

  After the basket 19 containing the confectionery ingredients 2 is set in the decompression chamber 6, the lid of the decompression chamber 6 is closed, and a negative pressure pump (not shown) is operated to evacuate the air in the decompression chamber 6. The pressure P1 is reduced to a range of 0.05 Mpa <P1 ≦ 0.1013 Mpa. The pressure P1 is set according to the type of confectionery ingredients, the water content, and the ratio of bubbles.

  As the pressure in the decompression chamber 6 decreases, the air that has entered the internal space of the confectionery food material 2 placed in the basket 19 is sucked out. At this time, in the present invention, only the confectionery ingredients are put in the decompression chamber 6 and are not buried in the viscous osmotic ingredients as in the prior art, so the air entering the internal space of the confectionery ingredients 2 is Degassed very quickly. For this reason, the deaeration of the confectionery food is almost completed while the inside of the decompression chamber 6 is decompressed to a predetermined negative pressure state, and the time required for the decompression / deaeration process can be greatly shortened.

  When the decompression of the decompression chamber 6 and the deaeration of the confectionery food material 2 are completed as described above, the negative pressure pump is stopped and the decompression chamber 6 is kept in the decompressed state. In this state, melted baking chocolate is fed from the baking chocolate storage tank 4 to the decompression chamber 6 from the baking chocolate supply port 9 of the vacuum infiltration device 5 to melt the confectionery food 2 in the deaerated state. Filled with liquid baking chocolate, the confectionery ingredients 2 are immersed in the baking chocolate.

When the confectionery food material 2 in the deaerated state is immersed in the melted baking chocolate, gas (air, N ₂ or CO ₂ or a mixed gas of either of these) is injected into the decompression chamber 6 and pressurized, The melted baking chocolate quickly penetrates into the internal space of the confectionery food material 2, and the confectionery food material 2 can be soaked evenly and effectively. At this time, since the confectionery ingredients have already been degassed, the degassed air expands into bubbles as in the conventional case, and then rises in the chocolate for baking and pops and foams on the surface of the chocolate for baking. There will be no such thing.

When the baking chocolate is infiltrated into the confectionery ingredients, the vacuum pump is stopped and, for example, nitrogen gas N ₂ is supplied from the gas tank 20 into the decompression chamber 6 to reduce the pressure P2 in the decompression chamber 6 to 0.1 Mpa <P2. ≦ 0.5 Mpa to promote the penetration of baking chocolate. The excess baking chocolate accumulated in the decompression chamber 6 is discharged by a recovery pump (baking chocolate recovery means) 10 and returned to the baking chocolate storage tank 4 for reuse.

  Next, the lid of the decompression chamber 6 is opened and the basket 19 is taken out, and the confectionery food material 2 soaked with chocolate for baking is taken out from the basket 19 and placed on the shaking device 11 attached to the transport unit 25.

  In the shaking device 11, the confectionery food 2 is conveyed backward by the vibration type conveyor 13, and is transported backward, and high-pressure air of a predetermined temperature is blown from the air blower 14. Remove the baking chocolate. The baked chocolate that has been scraped off is collected in the baked chocolate collection tank 15 disposed on the lower side, sent back to the baked chocolate storage tank 4 by the collection pump 16, and used for reuse.

  Subsequently, the baking means 26 performs a baking process on the confectionery food material 2 from which excess baking chocolate has been removed by blowing high-pressure air. For example, an oven or a gas burner is used as the firing process. In the case of an oven, the firing process is performed within a range of up to 30 minutes under a temperature condition of up to 500 ° C. By performing such baking treatment, only the surface is thermally denatured, and the surface has a crispy texture. In addition, since a new hard tissue is formed on the surface by the baking treatment, for example, even if it is in contact with a human body temperature, it does not flow like normal chocolate.

  And the confectionery foodstuff 2 in which the baking process was performed is sent to the cooling device 12. FIG. The cooling device 12 blows cold air toward the confectionery ingredients 2 to cool and solidify the baked chocolate that has penetrated into the internal voids of the confectionery ingredients 2 or the baked chocolate that adheres to the confectionery ingredients surface, and then goes to the subsequent product packaging process. And send it out. Note that the cooling device 12 may be positioned in the previous process of the baking unit 26 and the cooling process may be performed before the baking process. As described above, the confectionery food material soaked with the baking chocolate and subjected to the baking treatment can be produced.

  Next, a second embodiment of the confectionery manufacturing apparatus according to the present invention will be described with reference to the drawings. FIG. 2 is a system configuration diagram showing a second embodiment of the confectionery manufacturing apparatus according to the present invention. This embodiment shows an example of manufacturing a confectionery in which a permeable food material (tempering chocolate or non-tempering chocolate) is impregnated into a gas-containing food material. In this embodiment, the permeable food material is tempering chocolate or non-tempering chocolate, but the present invention is not limited to this.

  In the figure, 1 is a confectionery food input machine for supplying confectionery food 2 to a basket (food storage container) 19, 3 is a permeable food tank, 4 is a permeable food storage tank, and 5 is a vacuum equipped with a decompression chamber 6 inside. An infiltration device, 24 is a control means, and 26 is a baking means. The osmotic food tank 3 is equipped with a heating device (not shown) using hot water, steam, etc., and the osmotic food (tempering chocolate or non-tempering chocolate) is melted by this heating device (heating to about 40 ° C.). In addition to being accommodated in the melt state, the osmotic food material in the melt state can be freely fed to the osmotic food storage tank 4 by the feed pump 7 attached to the osmotic food tank 3. .

  The osmotic food storage tank 4 is also provided with a heating device (not shown) using warm water, steam or the like. With this heating device (heated to about 40 ° C.), the permeable food (tempering chocolate or non-tempering chocolate) Is stored in a melt state. A vibration device (not shown) that removes foreign matters by vibrating the osmotic food material between the osmotic food material tank 3 and the osmotic food material storage tank 4 is provided. It is desirable to remove foreign matters mixed in the osmotic food during the feeding of the osmotic food to the permeable food storage tank 4.

  In the vacuum infiltration device 5, the pressure in the decompression chamber 6 can be freely controlled by the control means 24 using a negative pressure pump (not shown) and the like, and the osmotic food supply provided on the lower side of the decompression chamber is provided. The melted permeable food material is supplied from the mouth 9 from the permeable food material storage tank 4 connected with the negative pressure in the decompression chamber 6. In addition, a recovery pump 10 is attached to the lower bottom portion of the vacuum osmosis device 5, and excess osmotic food material remaining after the osmotic food is infiltrated into the confectionery food material 2 is recovered from the decompression chamber 6, and the osmotic food material is recovered. It is configured so that it can be returned to the storage tank 4.

  When the permeable food material is tempering chocolate, a tempering device is provided between the permeable food material storage tank 4 and the vacuum osmosis device 5, and the tempering is performed on the chocolate supplied to the vacuum osmosis device 5. Try to process. Further, when supplying the osmotic food material from the osmotic food material storage tank 4 to the vacuum osmosis device 5, it is desirable to set the process so that the excess osmotic food material is returned to the osmotic food material storage tank 4 again.

A gas tank 20 is connected to the vacuum infiltration device 5, and the control means 24 can supply gas into the decompression chamber 6. The gas filled in the gas tank 20 may be pressurized air, nitrogen gas (N ₂ ) or carbon dioxide (CO ₂ ), or a mixed gas of these.

  Further, a centrifuge 22 is provided in the vacuum infiltration device 5, and the control means 24 is controlled so as to apply a centrifugal force to the confectionery food material 2 put in the basket 19 in the decompression chamber 6. In addition, the extra permeable food material adhering to the confectionery food material 2 can be removed. On the rear side of the vacuum infiltration device 5, a transport unit 25 that receives and transports the confectionery food 2 is provided.

  And in the conveyance part 25, the shaking apparatus 11 for removing further the excess permeable food material adhering to the confectionery foodstuff 2 is attached, Furthermore, on the back | latter stage side of this shaking apparatus 11, The coating means 100 which coats the chocolate for baking on the surface of the confectionery foodstuff 2 is attached.

  In the present embodiment, the coating means 100 stores the chocolate for baking in an enrober coating method in advance, and hangs the chocolate for baking from the upper side of the confectionery food 2 being conveyed. Thus, the surface of the confectionery food 2 is coated with baking chocolate.

  And the baking means 26 which performs baking processing with respect to the confectionery foodstuff 2 in which the chocolate for baking was coated, and the cooling device 12 for cooling the confectionery foodstuff 2 in which baking processing was performed are attached to the conveyance part 25, respectively. Yes.

  The shaking device 11 includes a vibrating conveyor 13, an air blower 14, and the like. The vibrating conveyor 13 vibrates the confectionery food, and blows high-pressure air at a predetermined temperature from the air blower 14, thereby providing a bubble-containing food. The excess permeable food material adhering to is shaken off and collected by a collection tank 15 installed at the bottom. The recovered osmotic food material is sent to the osmotic food material sub-tank 4 by the recovery pump 16 and reused. In the present embodiment, the shaking device 11 is the vibration type conveyor 13 and the air blower 14, but may be configured by an alternative device.

  The firing means 26 is provided so as to surround the transport unit 25, and can perform a firing process in a temperature setting with an upper limit of 500 ° C. and within a time limit of 30 minutes. . By performing such baking treatment, only the surface is thermally denatured, and the surface has a crispy texture. In addition, since a new hard tissue is formed on the surface by the baking treatment, for example, even if it is in contact with a human body temperature, it does not flow like normal chocolate.

  Further, the cooling device 12 is a cooling mechanism for cooling and solidifying the osmotic food or the chocolate for baking that has penetrated and adhered to the confectionery food, and includes a cooling chamber 17 and a belt conveyor 18 passing through the cooling chamber 17. Has been. In the cooling chamber 17, a known water-cooling or air-cooling type cooling mechanism (not shown) is provided, and the cooling process is completed while passing through the cooling chamber 17.

  To make a confectionery food soaked with a permeable food using the above apparatus, the following procedure is performed. First, a basket 19 for holding confectionery ingredients made of wire mesh or the like is prepared, and a predetermined number of confectionery ingredients 2 are put into the basket 19 from the confectionery ingredient supply machine 1 and placed side by side at predetermined intervals.

  Then, the basket 19 containing the confectionery food 2 is carried to the vacuum infiltration device 5, the lid of the decompression chamber 6 is opened, and the basket 19 is set in the decompression chamber 6. The above processing may be performed automatically using a conveyor or a pickup mechanism, or may be performed manually.

  After the basket 19 containing the confectionery ingredients 2 is set in the decompression chamber 6, the lid of the decompression chamber 6 is closed, and a negative pressure pump (not shown) is operated to evacuate the air in the decompression chamber 6. The pressure P1 is reduced to a range of 0.05 Mpa <P1 ≦ 0.1013 Mpa. The pressure P1 is set according to the type of confectionery ingredients, the water content, and the ratio of bubbles.

  As the pressure in the decompression chamber 6 decreases, the air that has entered the internal space of the bubble-containing food material 2 placed in the basket 19 is sucked out. At this time, in the present invention, only the confectionery ingredients are put in the decompression chamber 6 and are not buried in the viscous osmotic ingredients as in the prior art, so the air entering the internal space of the confectionery ingredients 2 is Degassed very quickly. For this reason, the deaeration of the confectionery food is almost completed while the inside of the decompression chamber 6 is decompressed to a predetermined negative pressure state, and the time required for the decompression / deaeration process can be greatly shortened.

  When the decompression of the decompression chamber 6 and the deaeration of the confectionery food material 2 are completed as described above, the negative pressure pump is stopped and the decompression chamber 6 is kept in the decompressed state. Then, in this state, the molten osmotic food material is fed from the osmotic food material storage tank 4 into the decompression chamber 6 from the osmotic food material supply port 9 of the vacuum osmosis device 5, and the bubble-containing food material 2 in the deaerated state. Is filled with melt osmotic ingredients and the confectionery ingredient 2 is immersed in the osmotic ingredients.

When the confectionery food material 2 in the deaerated state is immersed in the melt permeable food material, and gas (air, N ₂ or CO ₂ or a mixed gas of either of these) is injected into the decompression chamber 6 and pressurized, The molten osmotic food material penetrates quickly into the internal space of the confectionery food material 2, and the osmotic food material can be uniformly and effectively infiltrated into the confectionery food material 2. At this time, since the air-containing food has already been deaerated, the air deaerated as it has been in the past has risen into bubbles and floats up in the osmotic food, and is shed on the surface of the osmotic food. There is no such thing as foaming.

When the penetration of the permeable ingredients into the confectionery ingredients is finished, the vacuum pump is stopped and, for example, nitrogen gas N ₂ is supplied into the decompression chamber 6 from the gas tank 20 to reduce the pressure P2 in the decompression chamber 6 to 0.1 Mpa <P2. The state of ≦ 0.5 Mpa is set to promote the penetration of the permeable food material. Then, excess permeable food material accumulated in the decompression chamber 6 is discharged by a recovery pump (permeable food material recovery means) 10 and returned to the permeable food material storage tank 4 for reuse.

  Next, the lid of the decompression chamber 6 is opened and the basket 19 is taken out, and the confectionery food 2 infiltrated with the permeable food is taken out from the basket 19 and placed on the shaking device 11 attached to the transport unit 25.

  In the shaking device 11, the confectionery food 2 is conveyed backward by the vibration type conveyor 13, and is transported backward, and high-pressure air of a predetermined temperature is blown from the air blower 14. Remove osmotic ingredients. The osmotic food material that has been removed is collected in the osmotic food material collection tank 15 disposed on the lower side, and is sent back to the osmotic food material storage tank 4 by the collection pump 16 for reuse.

  Subsequently, the coating means 100 coats the chocolate for baking on the surface of the confectionery food material 2 from which excess osmotic food material has been removed by blowing high-pressure air. In the present embodiment, the coating means 100 stores the chocolate for baking in an enrober coating method in advance, and hangs the chocolate for baking from the upper side of the confectionery food 2 being conveyed. Thus, the surface of the confectionery food 2 is coated with baking chocolate.

  Subsequently, the baking means 26 performs a baking process on the confectionery food material 2 coated with the baking chocolate by the coating means 100. For example, an oven or a gas burner is used as the firing process. In the case of an oven, the firing process is performed within a range of up to 30 minutes under a temperature condition of up to 500 ° C. By performing such baking treatment, only the surface is thermally denatured, and the surface has a crispy texture. In addition, since a new hard tissue is formed on the surface by the baking treatment, for example, even if it is in contact with a human body temperature, it does not flow like normal chocolate.

  And the confectionery foodstuff 2 in which the baking process was performed is sent to the cooling device 12. FIG. The cooling device 12 blows cold air toward the confectionery food material 2 to cool and solidify the permeable food material that has penetrated into the internal voids of the confectionery food material 2 or the surface of the confectionery food material, and to the subsequent product packaging process. And send it out. As described above, a confectionery food material infiltrated with a permeable food material and subjected to a baking process can be produced.

1 confectionery ingredients input machine 2 confectionery ingredients 3 baking chocolate tank (permeable ingredients tank)
4 Chocolate storage tank for baking (permeable food storage tank)
5 Vacuum infiltration device 6 Decompression chamber 7 Feed pump 9 Chocolate supply port for baking (permeable food supply port)
10 Recovery pump (baking chocolate recovery means / permeable food material recovery means)
DESCRIPTION OF SYMBOLS 11 Shaking apparatus 12 Cooling apparatus 13 Vibrating conveyor 14 Air blower 15 Chocolate collection tank for baking (permeable food collection tank)
16 Collection pump 17 Cooling chamber 18 Belt conveyor 19 Basket (food holding container)
20 Gas tank (filled with air, nitrogen gas or carbon dioxide gas or any of these)
22 Centrifuge 24 Control means 25 Conveying section 26 Baking means 100 Coating means

Claims (2)

A chocolate storage tank for baking containing chocolate for baking;
A gas tank for supplying air, N ₂ or CO ₂ or a mixed gas of any of these,
A food holding container having a decompression chamber therein and storing and holding the confectionery food detachably provided in the decompression chamber; and a centrifuge for applying centrifugal force to the confectionery food stored and held in the food holding container; And a control means for controlling the pressure control of the decompression chamber and the centrifugal separation means, and a vacuum infiltration device to which the chocolate storage tank for baking and the gas tank are connected,
The control means controls the decompression chamber to a state of pressure P1 (0.05 Mpa <P1 <0.1021 Mpa), deaerates the confectionery food stored in the food holding container, and the baking chocolate. After the baking chocolate is supplied from the storage tank to the decompression chamber and the confectionery food in a deaerated state is immersed in the baking chocolate, the air, N ₂ or CO ₂ or any one of these mixed gases By injecting into the decompression chamber from the gas tank, the decompression chamber is controlled to a pressure P2 (0.1 Mpa <P2 ≦ 0.5 Mpa), the confectionery food is infiltrated with the chocolate for baking, and the centrifugal separation is performed. In the confectionery manufacturing apparatus for controlling the means to separate the excess baking chocolate adhered to the confectionery foodstuff,
The transport unit includes a transport unit that receives and transports the confectionery food from which excess baking chocolate has been separated by the centrifugal separator, and performs a baking process on the confectionery food transported by the transport unit. An apparatus for producing confectionery, characterized in that it is attached to the confectionery. A permeable food storage tank for storing the permeable food,
A gas tank for supplying air, N ₂ or CO ₂ or a mixed gas of any of these,
A food holding container having a decompression chamber therein and storing and holding the confectionery food detachably provided in the decompression chamber; and a centrifuge for applying centrifugal force to the confectionery food stored and held in the food holding container; A control means for controlling the pressure control of the decompression chamber and the centrifugal separation means, and a vacuum permeation apparatus to which the osmotic food storage tank and the gas tank are connected,
The control means controls the decompression chamber to a state of pressure P1 (0.05Mpa <P1 <0.1001325Mpa) to degas the confectionery food stored in the food holding container, and the osmotic food After the permeable food material is supplied from the storage tank into the decompression chamber and the confectionery food material in the deaerated state is immersed in the permeable food material, the air, N ₂ or CO ₂ or any one of these mixed gases is used By injecting into the decompression chamber from a gas tank, the decompression chamber is controlled to a pressure P2 (0.1 Mpa <P2 ≦ 0.5 Mpa), and the confectionery food is infiltrated into the confectionery food, and the centrifugal separation is performed. In the confectionery manufacturing apparatus for controlling the means to separate the extra permeable food material adhering to the confectionery food material,
The confectionery food that has been separated from the extra permeable food by the centrifugal separator is provided and transported, and the confectionery food that is transported by the transporting section is subjected to the baking chocolate on the transporting section. A baking chocolate coating means for coating, and a baking means for performing a baking process on the confectionery food coated with the baking chocolate by the baking chocolate coating means, are respectively attached to the transport section. Confectionery manufacturing equipment.

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