JPH0262215B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION (Industrial Application Field) The present invention relates to a method for producing oil-based confectionery such as thiyocolate, white thiyocolate, and colored thiyocolate, and particularly relates to a method for producing oil-based confectionery such as thiyocolate, white thiyocolate, and colored thiyocolate, and particularly to sugar solutions containing concentrated fruit juices and liqueurs, oily creams, etc. The present invention relates to a method for producing an edible encapsulated oil-based confectionery in which a solid edible material such as a fluid edible material or a solid edible material such as a tree nut is encapsulated.

(Prior Art) The above-mentioned edible fat-containing confectionery is currently generally produced by the following method.

That is, first, oil-based confectionery dough is injected into a number of concave cavities arranged at respective positions in the mold frame of a mold, the mold is inverted while being cooled as necessary, and then the mold is vibrated or The central part of the confectionery dough housed in each of the concave cavities, that is, the part of the confectionery dough that is not close to the concave molding surface of the mold, is removed and collected by gravity falling or flowing down, and placed on the top surface of the mold. The adhering excess dough is scraped off with a rotating roll equipped with a scraper or a scraper that reciprocates in the transverse direction of the mold advance, and then the mold is turned over again. A solidified shell is formed, and then an edible object is placed in the concave part of this shell (center).
If necessary, the opening edge of the shell is heated and softened using a heater, etc., and then the edible material is encapsulated by additionally injecting the oil-based confectionery dough to form the bottom. Excess confectionery dough on the top surface of the mold is removed, cooled in a cooling chamber, and after the entire dough has solidified, the mold is removed to produce an edible fat-containing confectionery.

In this case, if the edible substance to be included is a low-viscosity substance such as concentrated fruit juice or liqueur-containing sugar solution, it is difficult to directly inject the above-mentioned additional oil-based confectionery dough, so first, a low viscosity substance of about 10,000 cps is used. The injection of the additional oleaginous confectionery dough is carried out after a preliminary treatment in which the oleaginous confectionery dough material is sprayed onto the surface of the liquid edible material in the shell and cooled to solidify to form a thin film.

(Problems to be Solved by the Invention) According to the conventional method, when molding a shell containing edible food, after the mold is inverted, the shell is subjected to vibration or rocking treatment and once loaded into the concave cavity of the mold. A method is adopted in which the central part of the oil-based confectionery dough is removed by flowing down. Therefore, the entire manufacturing equipment is not only complicated and large in size, but also the part of the dough that is removed by flowing down during forming the shell. Since it has to be tempered (temperature control treatment), it is also uneconomical in terms of energy.

Furthermore, in carrying out the conventional method, the viscosity of the oil-based confectionery dough used is 50,000 to 50,000, which is used for the production of general oil-based confectionery by mold casting method such as plate-shaped, crystal-shaped, cube-shaped thiokolate.
If it is about 90,000 cps, the fluidity of the dough is low, so even if the mold is vibrated or rocked, it is not necessarily possible to achieve the desired gravity flow, and therefore it is difficult to obtain a shell with a predetermined thickness. When employing an oil-based confectionery dough having a viscosity of less than about 30,000 cps, which is used for coating with an enrober, etc., its fluidity is too high, resulting in only a very thin shell. Therefore, in the case of the conventional method, it takes 30,000 ~
There was a problem in that it was limited to oil-based confectionery dough with a viscosity of about 40,000 cps.

Furthermore, according to the conventional method, the size of the shell is completely dependent on the size of the recess formed in the mold, and therefore, using a recess of constant size, edible encapsulated oil-based confectionery of different weights and sizes can be prepared. It was completely impossible to manufacture.

(Means and effects for solving the problem) According to the present invention, the above problem can be solved by injecting gas from a nozzle into a viscous lump or plate made of oil-based confectionery dough to form a concave portion, The edible-containing oil-based confectionery is characterized in that the edible material is loaded into the concave portion, and then the oil-based confectionery dough is poured to encapsulate the edible material in the oil-based confectionery dough, and then the edible material is cooled and solidified. The problem is solved by the manufacturing method.

In the present invention, the recessed portion for accommodating the edible material for inclusion is made 1 to 2 times depending on the pressure of the injected gas.
It is possible to form oil-based confectionery dough in an extremely short time of seconds, and from an equipment point of view, it is sufficient to install a gas injection device such as air or nitrogen gas, and such an air injection device If so, not only is the cost low, but it is also extremely simple mechanically and operationally compared to the mold reversing device required to implement the conventional method. The shell can be formed by injecting gas onto the oil-based confectionery dough that has been injected in an appropriate amount into each concave cavity of the mold in advance. , the distance between the lower end of the nozzle and the upper surface of the oil-based confectionery dough, the temperature of the injected gas, and other factors are set appropriately.
Oil-based confectionery dough having a viscosity of about 100,000 cps, preferably about 40,000 to 90,000 cps, can be used as a raw material, and therefore, according to the present invention, it can be used as a general-purpose oil-based confectionery dough conventionally used in shell molding and mold flow molding methods. It becomes possible to use it as it is. Furthermore, the thickness of the shell formed when carrying out the method of the present invention can be made arbitrarily by controlling the injection rate of gas, and this means that the thickness of the shell formed in the case of carrying out the method of the present invention can be adjusted arbitrarily by controlling the injection rate of gas, and this can be achieved by This means that even if the amount of shell is assumed to be constant, it is possible to produce shells with different dimensions.This means that increasing the thickness of the shell will produce smaller dimensions, and making it smaller will produce larger dimensions. Therefore, even if the volume of edible material to be contained is changed, this can be easily accommodated.

(Example) Next, an example of implementation of the present invention will be described with reference to the drawings.

1a to 1f show an overview of each step in the method for producing an edible fat-containing confectionery according to the present invention, and reference numeral 1 indicates a mold, and 2 indicates a plurality of recesses formed in the mold 1. 3 is the injection tube for oil-based confectionery dough such as tyokolate dough, and 4 is the concave hole 2.
5 is a gas injection pipe, 6 is a nozzle of this gas injection pipe 5, 7 is a gas injected from this nozzle 6, and 8 is a loading device for edible food for inclusion. , 9 is the edible food loaded by this device 8, and 10 is the oil-based confectionery dough for forming the bottom shell, which is additionally injected through the injection tube 3 similar to 3 above, together with the confectionery dough 4. 11 represents a confectionery dough in which edible 9 is encapsulated, and 11 represents an edible fat-based confectionery molded in the concave cavity of the mold 1, respectively. 2a to 2c are enlarged front, side, and bottom views of the nozzle 6 in the gas injection pipe 5 schematically shown in FIG. 1c.

To explain the manufacturing process using drawings, first
As shown in Fig. 1b, oil-based confectionery dough 4 is suitably loaded into each concave cavity 2 formed in the mold 1 using the injection tube 3, and then the mold is filled as shown by arrow A in Fig. 1b. When the confectionery dough 1 is vibrated or rocked up and down, air bubbles (not shown) that normally exist in the confectionery dough 4 will float up and be dissipated, and the top surface of the confectionery dough 4 loaded in the concave cavity 2 will become flat. Become. Next, mold 1
After moving the recesses 2 to position them directly below the gas injection pipes 5 as shown in FIG. 1c, a harmless gas 7 such as air or nitrogen is injected from the nozzle 6. The injected gas 7 acts on the confectionery dough 4 in the recess 2 to form a recess in the confectionery dough 4, and as a result, depending on the surface shape of the recess 2, the confectionery dough 4 becomes a shell. )-like shape.

In this case, confectionery dough made into a shell 4
(hereinafter referred to as "shell 4a"), the dimensions and thickness of the concave cavity 2, the loading amount and viscosity of the confectionery dough 4, the dimensions and shape of the nozzle 6,
Amount ratio of gas injected from nozzle 6, nozzle 6
It is determined by the distance between the lower end of the confectionery dough 4 and the upper surface of the confectionery dough 4. The diameter of the concave portion formed in the confectionery dough 4 is approximately proportional to the inner diameter of the nozzle 6, but the position and shape of the nozzle 6 are important factors. That is, the nozzle 6 is arranged so that the longitudinal center axis of the nozzle 6 is directly or almost directly opposite the center of each concave hole 2 of the mold 1.
If the opening side periphery of the shell 4a is not positioned, the height level of the formed shell 4a will not be constant.
In addition, unless the nozzle 6 has an appropriate shape, the thickness of the shell 4a cannot be made constant. The shape of the nozzle used to carry out the method of the invention is as shown in Figures 2a-2c, and will be described later.

The confectionery dough 4 loaded in the concave cavity 2 is transferred to the shell 4a.
1 to 2 seconds is sufficient for the injection time of the gas 7 necessary to achieve this, and even if the injection time is extended, there will be almost no difference in the shape or dimensions of the concave portion of the shell 4a unless the gas injection ratio is changed. Does not occur. If the proportion of the injection amount of the gas 7 is increased, the pressure acting on the confectionery dough increases accordingly, so the size of the concave portion of the shell 4a increases, and the thickness of the shell becomes correspondingly thinner.

The relationship between the ratio of the injection amount of the gas 7 and the concave portion of the shell 4a formed is as follows. Note that the shape of the concave portion of the formed shell changes depending on the size and shape of the nozzle 6, the viscosity of the confectionery dough 4, the distance between the lower end of the nozzle 6 and the top surface of the confectionery dough 4, etc. For 6, the inner diameter
A 2.2 mm tubular nozzle is adopted, and this nozzle 6 is arranged vertically above the central position of the concave cavity 2 (see Fig. 1c), is loaded in the concave cavity 2 in advance, and is heated by the vibration of the mold 1. As the confectionery dough 4 whose upper surface was flattened (see Figure 1b), Chiyocolate with a viscosity of 77,000 cps was used, and the distance between the lower end of the nozzle 6 and the flattened upper surface of the confectionery dough 4 was set to 15 mm. In this case, air at 30℃ from nozzle 6 is 11.5
If the air is sprayed for 1 second at a rate of 14.9 mm, a concave concave portion with a circular diameter of 6.6 mm at the upper end of the opening and a depth of 4.8 mm will be formed.
If air is injected from the nozzle 6 at a rate of 18.4/min, a recess with an opening diameter of 7.2 mm and a depth of 9.6 mm will be formed.
8.0 mm, a recess with a depth of 11.9 mm is formed, and based on these results, if the proportion of the gas injection amount is increased, the size of the recess of the shell to be formed becomes larger. Assuming that the amount of confectionery dough loaded inside is constant, it can be seen that the thickness of the shell becomes correspondingly thinner. Formed shell 4
The shape of the concave portion a is also influenced by the shape of the tip of the nozzle 6. For example, as shown in FIG. 2a, the tip 6a of the nozzle 6 forms an angle α=
Under the same conditions as above, using a nozzle that has been cut and sharpened so that the angle is 62.5°, but from the nozzle
When air is injected at a rate of 14.9/min, the opening has an oval shape with a major axis of 15.1 mm and a minor axis of 11.1 mm, and a depth of 5.7 mm.
An approximately elliptical cone-shaped recess of mm is formed.

The distance between the lower end of the nozzle 6 and the upper surface of the confectionery dough 4 is preferably set within a distance range that does not cause excessive energy loss to the injected gas due to air resistance, for example, within about 25 mm.

The lower the viscosity of the confectionery dough 4, the higher the fluidity. Therefore, even if the gas injection rate is set low, the concave portion of the shell 4a can be easily formed.
If it is less than about 30,000 cps, liquidity becomes excessive,
When the gas injection is stopped, the once-formed recess collapses, making it difficult to form a predetermined shell. On the other hand, if the viscosity of the confectionery dough increases, the yield value will increase and the shell will not collapse. Therefore, by selecting the gas injection conditions according to the flow characteristics of the dough, it is possible to form recesses of any size. It becomes possible. However, if the viscosity is too high, even if the confectionery dough 4 is loaded into the concave cavity 2 of the mold 1 and the mold is slightly vibrated, the confectionery dough will not reach the corners of the concave cavity. There is a possibility that the external shape of the product will be irregular. Therefore, the viscosity of the confectionery dough 4 is generally about 30,000 to 100,000 cps, particularly preferably about 40,000 to 90,000 cps.

The mold 1 containing the shells 4a in the recesses 2 is then moved so that each recess 2 is located directly below the edible 9 loading device 8, and the shells 4a are moved.
The edible material 9 is loaded into the concave portion of the mold (see FIG. 1d), and then the mold 1 is further moved to form the mold 1e.
Each recess 2 is positioned directly below the confectionery dough injection tube 3 shown in the figure, and an additional amount of confectionery dough 10 is poured onto the edible dough 9 to contain the edible dough 9 as a center object. will be done. In addition, when the edible material 9 is a highly viscous substance such as an oily cream or a solid material such as a tree nut, the confectionery dough 10 is placed on the edible material as described above.
However, if the edible 9 is a low viscosity substance such as a liqueur-containing sugar solution, first a low viscosity temperature control layer is applied to the surface of the layer made of this low viscosity substance by a conventional method. After the (tempered) oil-based confectionery dough is sprayed to form a thin film and solidified by cooling, the confectionery dough 10 is poured.

After that, as shown in Fig. 1f, if the mold 1 is vibrated or swung as shown by arrow B, the upper surface of the confectionery dough 10 that has been additionally poured becomes flat, and molded as necessary. After scraping off the excess confectionery dough adhering to the mold 1, the mold 1 is transferred to a cooling room and left to stand, and the solidified oil-based confectionery dough with the edible 9 as the center is formed into a shell 4b with a bottom. The resulting edible encapsulated oil-based confectionery 11 is demolded and used as a product.

In the above, so-called "granular" containing edible
Although the method of the present invention has been described with respect to oil-based confectionery, it is also possible to apply the method of the present invention to the production of plate-shaped or seal-shaped oil-based confections with edible particles interspersed therein. That is, oil-based confectionery dough is poured into a concave cavity of a mold or onto a belt to form a plate or sheet of an appropriate thickness, and then a plurality of nozzles are placed at appropriate intervals on this. injecting a gas to form a corresponding number of depressions and loading an edible material into each depression;
Next, by further pouring confectionery dough on top of the confectionery dough and then solidifying the entire confectionery in a cooling room, it is possible to obtain a plate-like or sheet-like oil-based confectionery containing edible matter scattered therein.

(Effects of the Invention) According to the conventional method, after loading oil-based confectionery dough into the concave cavity of a mold, the mold is inverted while cooling.
A portion of the confectionery dough housed in the concave cavity through vibration or rocking treatment, that is, a central portion of the oil-based confectionery dough that is not close to the surface forming the concave cavity of the mold, is removed by gravity falling. After that, the mold was turned over again to form a shell-like shell made of oil-based confectionery dough, and edible material was loaded into this shell, so the manufacturing equipment tended to be mechanically complex and large. In addition, the viscosity of the confectionery dough used is limited to about 30,000 to 40,000 cps, and it is extremely difficult to control the thickness of the shell, since the formation of the shell depends on the gravitational fall of excess dough due to the inversion and vibration treatment of the mold. Although there were some defects, according to the present invention, a concave portion for accommodating the edible material for inclusion is instantaneously formed by jetting gas, and when manufacturing a shell, this is used as a recess for storing the edible material in the mold. It can be applied to oil-based confectionery dough, and its thickness can be easily controlled, and moreover, it can be applied to a wide range of oil-based confectionery dough with a viscosity of about 30,000 to 100,000 cps.

Therefore, since the present invention can be carried out by installing a gas, for example, air injection device, the equipment cost is low and the manufacturing time is significantly reduced.

[Brief explanation of the drawing]

Figures 1a to 1f are cross-sectional views showing an overview of each step in the method for producing an edible fat-containing confectionery according to the present invention, and Figures 2a to 2c are nozzles of a gas injection pipe used to carry out the production method according to the present invention. They are a front view, a side view, and a bottom view showing the shape of the . DESCRIPTION OF SYMBOLS 1... Molding mold, 2... Concave cavity, 3, 3... Injection tube for oily confectionery dough, 4... Oily confectionery dough, 4a... Shell, 4b... Bottomed shell, 6... Gas injection nozzle, 8... Edible food loading device, 9... edible food, 10...
Oil-based confectionery dough additionally poured, 11...edible oil-based confectionery.

Claims (1)

[Claims] 1. Injecting gas from a nozzle into a viscous lump or plate-like body made of oil-based confectionery dough to form a concave portion,
The edible-containing oil-based confectionery is characterized in that the edible material is loaded into the concave portion, and then the oil-based confectionery dough is poured to encapsulate the edible material in the oil-based confectionery dough, and then the edible material is cooled and solidified. Production method. 2. The method according to claim 1, characterized in that oil-based confectionery dough is loaded into each of a plurality of concave cavities formed in a mold, and gas is injected to the confectionery dough. A method for producing an edible fat-containing confectionery. 3 The viscosity of oil-based confectionery dough is approximately 30,000 to 100,000 cps
The method for producing an edible fat-containing confectionery according to claim 1 or 2, characterized in that: 4 The viscosity of oil-based confectionery dough is approximately 40,000 to 90,000 cps
The method for producing an edible fat-containing confectionery according to claim 1 or 2, characterized in that: 5. The edible encapsulated oil-based confectionery according to any one of claims 1 to 5, characterized in that the injected gas is either air or nitrogen at about 30°C or lower. Production method. 6. Claims 1 to 6, characterized in that a gas injection nozzle is arranged vertically, and the gas is injected toward the oil-based confectionery dough located approximately 25 mm or less below the lower end of the nozzle. A method for producing an edible fat-containing confectionery according to any one of Item 6. 7. The method for producing an edible fat-containing confectionery according to any one of claims 1 to 7, characterized in that the gas injection duration is about 1 to 2 seconds.