JPH04222557A - Production of confectionery and its apparatus - Google Patents

Abstract

PURPOSE:To homogeneously coat the contents of a confectionery with a solidified confectionery material by pricking the contents of the confectionery with a needle and passing the contents in the aforementioned pricked state through the flow of a fluid confectionery material. CONSTITUTION:The contents 1 of a confectionery are held with a needle 21 of a support 20 additionally installed at a regular interval in a V-belt 14 stretched over pulleys and then passed through the flow of a fluid confectionery material (=chocolate) (K). The fluid confectionery material (K) flows from a funnel 31 of a coating part 30 along the outer surface of the contents 1 downward, sticks to the surface of the contents 1 and solidifies to coat the whole surface of the contents.

Description

[Detailed description of the invention]

0001

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a confectionery manufacturing method and a confectionery manufacturing apparatus for manufacturing a confectionery whose filling is coated with a fluid confectionery material such as chocolate.

0002

2. Description of the Related Art Generally, confectionery is made by coating the contents with a fluid confectionery material and solidifying the confectionery material to form an outer shell. For example, as shown in FIG. There is a confectionery 5 whose outer shell 2 is chocolate K as a confectionery material and whose contents 1 are covered with castella cake 4.

Conventionally, as shown in FIG. 8, the conventional method for manufacturing the confectionery 5 has been to place the filling 1 on a receiving plate 6 and discharge chocolate K from a nozzle-shaped feeder 7.
Chocolate K is then solidified.

0004

[Problems to be Solved by the Invention] However, in the above-mentioned conventional confectionery manufacturing method, as shown in FIG.
Chocolate K will drip onto the receiving plate 6 and spread.
The bottom of the confectionery 5 becomes flat and a flange-like protrusion 8 is formed on the bottom. Therefore, for example, when trying to make a confectionery with a curved surface such as a sphere or an oval shape, the desired shape cannot be obtained.

The present invention has been made in view of the above-mentioned problems, and its object is to enable confectionery materials to be uniformly coated over the entire surface.

[0006]

[Means for Solving the Problems] The technical means of the present invention for solving these problems are as follows:

[0007] In a confectionery manufacturing method in which a confectionery filling is coated with a solidifiable fluid confectionery material and the confectionery material is solidified to form an outer shell, the filling is pierced with a needle and the filling is supported by the needle; This supported filling is coated with a fluid confectionery material, and the coated fluid confectionery material is solidified while the filling is pierced with a needle.

[0008] In addition, in a confectionery manufacturing apparatus that coats the confectionery with a solidifiable fluid confectionery material and solidifies the confectionery material to form an outer shell, a needle that is inserted into the confectionery and supports the confectionery is provided. , a needle holder that holds a needle, a conveying section that conveys the needle holder, and a covering section that coats the contents supported by the needle with a fluid confectionery material.

[0009]

[Operation] According to the confectionery manufacturing method and confectionery manufacturing apparatus having the above-mentioned configuration, when the contents are inserted into the needle and the contents are coated with the liquid confectionery material in this state, almost the entire surface of the contents is exposed. , the confectionery material is deposited along the outer surface of the filling, and the confectionery material solidifies while remaining adhered along the outer surface of the filling.

0010

DESCRIPTION OF THE PREFERRED EMBODIMENTS Hereinafter, a confectionery manufacturing method and a confectionery manufacturing apparatus according to an embodiment of the present invention will be explained based on the accompanying drawings. Since the confectionery manufacturing method according to the embodiment is carried out using the confectionery manufacturing apparatus according to the embodiment, it will be explained along with the operation of this confectionery manufacturing apparatus.

[0011] The confectionery manufacturing apparatus according to the embodiment is a confectionery manufacturing apparatus as shown in FIG.
This is a device for coating.

As shown in FIGS. 1 to 5, the confectionery manufacturing apparatus according to this embodiment has rotating shafts 11 and 12 extending vertically on both sides of a machine frame 10, and a pulley 13 attached to the rotating shafts 11 and 12. are provided in multiple stages (three stages in this embodiment), and a series of V-belts 14 are stretched around the pulleys 13. Further, one rotating shaft 11 is movable in order to adjust the tension of the V-belt 14, and is fixed at an appropriate position with fixing means such as bolts. Reference numeral 15 is a roller that presses down the V-belt 14. Reference numeral 16 is a drive device that rotationally drives the other rotating shaft 12.

Further, on the outside of the V-belt 14, as shown in FIG.
As shown in the figure, supports 20 for supporting the confectionery filling 1 are attached at regular intervals. This support body 20 includes a needle 21 that is inserted into the confectionery filling 1 and supports the filling 1, and a needle 21 that is inserted into the confectionery filling 1 and supports the filling 1.
The needle holder 22 holds the needle 1. The needle holder 22 has a bolt 23 and a nut 2 on the outside of the V-belt 14.
4, and a hanging plate 26 hanging downward from the fixing plate 25. The needle 21 is fixed to the lower end of the hanging plate 26 with bolts 27 and nuts 28 so as to face outward. Further, the hanging plate 26 is bent into a substantially C-shape so as not to tilt inward when the contents 1 are attached to the needle 21. Here, the V-belt 14 and the device that drives it are configured as a conveyance section 29 that conveys the needle holder 22, and the support body 20 is moved to the machine frame 10.
It is something that is circulated within the body. Note that FIGS. 2 and 3 show a portion of the many supports 20.

[0014] Also, near the conveyance path of the needle holder 22,
A covering portion 30 is provided to cover the filling 1 supported by the needle 21 with chocolate K as a fluid confectionery material. This covering part 30 includes a funnel 31 that pours chocolate K onto the contents 1 from above the contents 1 supported by a needle 21, a pump device 32 that supplies the chocolate K to the funnel 31, and a pump device 32 that supplies the chocolate K to the contents 1 supported by the needle 21. The storage tank 33 stores chocolate K. funnel 31
As shown in FIG. 1, the tip has a predetermined width (for example, 5 cm) along the traveling direction of the V-belt 14. Further, the pump device 32 is of a pump type including a piston and a cylinder, and the piston is moved up and down by a crank device 35 driven by a motor 34. Further, the storage tank 33 is installed on a pedestal 36 fixed to the machine frame 10, and is designed to keep the chocolate K in a molten state, for example.
Equipped with a container that can be heated with hot water. Furthermore, a receiver 37 is provided below the funnel 31 to receive the chocolate K that falls without being covered with the contents 1, and to return the received chocolate K into the storage tank 33.

Further, the upstream side of the funnel 31 is a mounting position A where the filling 1 is mounted, and the back side of the machine frame 10 facing the mounting position A is a take-out position B from which finished confectionery is taken out.
It is.

At this extraction position B, as shown in FIG.
A take-out device 40 is provided. This extraction device 40 is
A pressing part 41 such as a leaf spring that presses the V-belt 14 outward from the machine frame 10 so that it extends, and a pressing part 41 that is provided downstream of the pressing part 41 and pushes the extended V-belt 14 inward so that it returns to its normal path. A return roller 42 is provided outside the V-belt 14 and faces near the proximal end of the needle 21 of the support 20, and the confectionery 5 stuck by the needle 21 while the V-belt 14 returns to its normal path It is equipped with an extraction guide 43 for extracting the.

Reference numeral 44 denotes a delivery conveyor for carrying out the confectionery 5 extracted by the extraction guide 43 and sent out by a chute or the like.

Further, the machine frame 10 is covered with a wall plate (not shown) except for the installation position A and the removal position B.
A storage chamber 45 is formed in which the confectionery supported by the needle 21 is stored.

As shown in FIG. 2, reference numeral 50 denotes a drying device which supplies the cooled and dehumidified air to the storage chamber 45.
The refrigerant is fed into the refrigerant by a fan, and constitutes a refrigerating machine cycle including a refrigerant condenser 51 and an evaporator 52.

[0020] Therefore, when the confectionery filling 1 is coated with chocolate K using the confectionery manufacturing apparatus according to this embodiment, the process is as follows. In the confectionery manufacturing apparatus, the rotating shafts 11 and 12 are always rotating to drive the V-belt 14, and chocolate K is always being discharged from the funnel 31 of the covering section 30.

In this state, at the mounting position A, as shown in FIG.
and attach it to the support 20. The contents 1 mounted on the support body 20 are sequentially conveyed by the V-belt 14. Downstream of the mounting position A, when the filling 1 passes through the flow of chocolate K from the funnel 31 of the covering part 30, the chocolate K is applied to the filling 1. In this case, as shown in FIG. 6, since the chocolate K is in a fluid state, it flows downward along the outer surface of the filling 1 and adheres to the surface of the sponge cake of the filling 1. The chocolate K that has fallen from the contents 1 is received by a lower receiver 37 and returned to the storage tank 33.

[0022] During the conveyance process, the chocolate K solidifies. In this case, the inside of the storage chamber 45 in which the confectionery is transported is filled with dehumidified cool air, so that the drying of the chocolate K is accelerated. Also, the content 1 is the needle 21
Since the chocolate K attached along the outer surface of the inner piece 1 is not deformed by the needle 21, the chocolate K remains attached along the outer surface of the inner piece 1 and hardens. I'm going to go.

After solidification, when the confectionery reaches the take-out position B as shown in FIG. While the V-belt 14 returns to the normal path, the extraction guide 43 moves the needle 2
1, the confectionery 5 is extracted from the needle 21 by this extraction guide 43.

[0024] Then, the extracted confectionery is conveyed to a conveyor 44.
It will be carried out. In this case, since the confectionery chocolate K is solidified, it does not deform and maintains the desired oval shape.

[0025] In the above embodiment, the covering part 30 is arranged so that the chocolate K is applied to the contents 1, but the invention is not limited to this, and the contents 1 are immersed in a container storing chocolate K. It may be changed as appropriate.

Furthermore, the fluid confectionery material is not limited to the above-mentioned chocolate, but any suitable material may be used.

[0027]

Effects of the Invention As explained above, according to the confectionery manufacturing method and confectionery manufacturing apparatus of the present invention, since the contents of the confectionery are supported by being pierced by the needle, almost the entire surface of the confectionery is exposed, which reduces the flow of the confectionery. When coating a shaped confectionery material, the confectionery material can be deposited along the outer surface of the filling. Further, even when the confectionery material solidifies, since the filling is supported by the needle, the confectionery material attached along the outer surface of the filling does not deform, and can be solidified as is. Therefore,
Particularly, when trying to make a confectionery whose entire surface is curved, such as a sphere or an oval shape, there is an effect that the confectionery can have a desired shape.

[Brief explanation of the drawing]

FIG. 1 is a perspective view showing the main parts of a confectionery manufacturing apparatus according to an embodiment of the present invention.

FIG. 2 is a front view showing a confectionery manufacturing apparatus according to an embodiment of the present invention.

FIG. 3 is an enlarged side view showing a confectionery manufacturing apparatus according to an embodiment of the present invention.

FIG. 4 is a plan view showing a confectionery manufacturing apparatus according to an embodiment of the present invention.

FIG. 5 is a plan view showing the main parts of the confectionery manufacturing apparatus according to the embodiment of the present invention.

FIG. 6 is a side view of essential parts showing the operation of the confectionery manufacturing apparatus according to the embodiment of the present invention.

FIG. 7 is a sectional view showing an example of a confectionery applied to an embodiment of the present invention.

FIG. 8 is a diagram showing an example of a conventional confectionery manufacturing method.

FIG. 9 is a diagram illustrating a problem with a conventional confectionery manufacturing method.

[Explanation of symbols]

K Chocolate (confectionery material) 1 Contents 2. Outer skin 5 Sweets 14 V-belt 20 Support 21 needle 22 Needle holder 29 Conveyance section 30 Covering part 31 Funnel 40 Takeout device 50 Drying equipment A Mounting position B Extraction position

Claims (2)

[Claims] Claim 1: A confectionery manufacturing method in which a confectionery filling is coated with a solidifiable fluid confectionery material, and the confectionery material is solidified to form an outer shell, the filling being pierced with a needle and the filling being supported by the needle. A method for producing a confectionery, comprising: coating the supported contents with a fluid confectionery material, and solidifying the coated fluid confectionery material while pricking the contents with a needle. 2. A confectionery manufacturing apparatus that coats a confectionery filling with a solidifiable fluid confectionery material and solidifies the confectionery material to form an outer shell, comprising: a needle that is inserted into the confectionery and supports the confectionery; 1. A confectionery manufacturing device comprising: a needle holder for holding a needle; and a covering section for covering a content supported by the needle with a fluid confectionery material.