JPH04262742A - Production of chocolate - Google Patents

Abstract

PURPOSE:To provide the title method wherein chocolate with a content such as cream included therein is delivered and held into a small container without inverting said container and the opening of the container and a sealer are ensured to be bonded to each other. CONSTITUTION:Using two nozzles consisting of an inner nozzle 2 and an outer nozzle 1 around it, chocolate 5 is delivered via the outer nozzle 1 into a small container 3 with an opening 4 on the upper part. Then, while continuing the delivery, a content 6 such as cream is delivered via the inner nozzle 2. Subsequently, after the latter delivery is stopped, the former delivery is also stopped, and then the edge 8 of the opening 4 of said container and a sealer 7 are bound to each other, thus covering the container. Thereby, without the need for inverting the container, the chocolate with the content such as cream included therein can be put into the container and closed therein.

Description

[Detailed description of the invention]

0001

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to an improvement in a method for manufacturing chocolate.

0002

BACKGROUND OF THE INVENTION Today, it is known that foods such as fresh cream or jelly are stored in a small container with an open top, and the top opening of the small container is sealed. For example, in the case of fresh cream, this form is easy to use and is widely used in the market because the amount stored in the small container is about the amount used for one cup of coffee.

[0003] Therefore, the inventor of the present invention intends to provide the market with a bite-sized amount of chocolate in a small container such as the one described above. In this case, the following steps are required. First, chocolate is discharged into a small container, and the chocolate is adhered to the inner wall of the small container. Next, turn the small container upside down and pour out the excess chocolate inside the container. Next, the contents such as cream are discharged into a small container whose inner wall is coated with chocolate. Thereafter, chocolate is discharged onto the inclusions such as cream to cover the inclusions with chocolate. Finally, sealant is glued to the opening of the small container and the lid is placed.

[Problem to be solved by the invention]

However, when producing by the above method,
It has been found that not only does the manufacturing process become complicated as the small container must be turned upside down, but also that the sealing material at the opening of the container has a poor adhesion. In other words, in the case of the above method, the task is to turn the small container upside down and pour out the excess chocolate inside the container, but at this time, chocolate adheres to the opening edge of the small container, resulting in , a problem arises in that the sealing material at the opening of the container has poor adhesion.

[0005]

[Means for Solving the Problems] The present invention solves the above problems by providing the following chocolate manufacturing method. In the chocolate manufacturing method of the present invention, two nozzles are used: an inner nozzle 2 and an outer nozzle 1 arranged around the outer periphery of the inner nozzle.
Chocolate 5 is discharged from the outer nozzle 1. Next, while continuing to discharge the chocolate 5 from the outer nozzle 1, the inclusions 6 such as cream are discharged from the inner nozzle 2. Next, after stopping the discharge of the inclusions 6 from the inner nozzle 2, the discharge of the chocolate 5 from the outer nozzle 1 is stopped, and then the edge 8 of the opening 4 of the small container and the sealing material 7 are bonded. It serves as a lid for a small container.

[0006]

[Operation] According to the method of the present invention, chocolate 5 can be deposited along the inner wall of the small container 3 by first discharging the chocolate 5 from the outer nozzle 1 into the small container 3 with an open top. . And this chocolate 5
By discharging inclusions 6 such as cream from the inside of the chocolate, the inclusions are encapsulated in the chocolate, and
After stopping the discharge of the inclusions 6 from the inner nozzle 2, by stopping the discharge of the chocolate 5 from the outer nozzle 1,
The inclusions 6 are completely included in the chocolate 5. In this way, chocolate containing inclusions can be produced without turning the small container 3 upside down, so that chocolate does not adhere to the opening edge of the small container. Therefore, the edge 8 of the opening and the sealing material 7 can always be bonded reliably.

[0007]

DESCRIPTION OF THE PREFERRED EMBODIMENTS An embodiment of the present invention will be explained based on the drawings. FIG. 1 is a process explanatory diagram of the chocolate manufacturing method of the present invention, in which 1 shows an outer nozzle, 2 an inner nozzle, and 3 a small container made of synthetic resin. As shown in FIGS. 1 and 2, the outer nozzle 1 is arranged concentrically around the outer periphery of the inner nozzle 2. The outer diameter of the outer nozzle 1 is set to be approximately equal to or slightly smaller than the inner diameter of the opening 4 of the small container 3. The difference in diameter between the outer nozzle 1 and the inner nozzle 2 may be appropriately set depending on the amount of chocolate 5 and inclusions 6 such as cream to be discharged. The manufacturing process will be described below in the order of FIGS. 1A to 1D.

First, chocolate 5 is discharged from the outer nozzle 1, and the chocolate 5 is deposited from the bottom to the inner wall of the side of the small container 3 (FIG. 1A).

While continuing to discharge chocolate from the outer nozzle 1 to adhere chocolate 5, inclusions 6 such as cream are discharged from the inner nozzle 2 (FIG. 1B). Thereby, the inclusion 6 is placed in the small container 3 while being wrapped in the chocolate 5.

[0010] After discharging a suitable amount of the inclusions 6,
Only the discharge of the inclusions 6 from the inner nozzle 2 is stopped. After that, the discharge of the chocolate 5 from the outer nozzle 1 does not stop for a while, and after the chocolate 5 covers the upper surface of the inclusions 6, the discharge of the chocolate 5 is stopped (FIG. 1C).

[0011] Thereafter, a sealing material 7 made of metal, synthetic resin, or a composite material thereof is placed over the opening of the small container 3 and adhered to the edge 8 of the opening of the small container, thereby sealing the lid of the small container. Complete (Figure 1D). This adhesion may be performed using an adhesive such as a hot melt adhesive or by heat sealing, and in any case, the edge 8 of the opening of the small container
Since there is no risk of chocolate adhering to the adhesive, reliable adhesion is possible.

[0012] In the above implementation, it is necessary to accurately control the dispensing time of the chocolate 5 and the inclusions 6, but this control is performed by electronic control of each dispensing time, electronic measurement control of the dispensed weight, etc. Appropriate measures can be taken. Further, the shape of the small container can be changed as appropriate, and the shapes of the inner and outer nozzles can also be changed accordingly.

[0013]

[Effects of the Invention] According to the method of the present invention, it is possible to produce chocolate containing inclusions without turning the small container upside down, so chocolate does not adhere to the opening edge of the small container. do not have. Therefore, not only can the manufacturing process be simplified, but also the edge of the opening and the sealing material can always be reliably bonded.

[0014]

[Brief explanation of the drawing]

FIG. 1 is a process explanatory diagram of the chocolate manufacturing method of the present invention.

FIG. 2 is a bottom view of a nozzle used to implement the present invention.

[Explanation of symbols]

1 Outer nozzle 2 Inner nozzle 3. Small container 4 Opening 5 Chocolate 6. Inclusions 7 Seal material 8 Edge of opening

Claims (1)

[Claims] Claim 1: By discharging an inclusion (6) such as cream from an inner nozzle (2) and discharging chocolate (5) from an outer nozzle (1) arranged around the outer periphery of the inner nozzle, A method for producing chocolate containing a substance, comprising: a small container (3) having an opening (4) at the top;
Chocolate (5) is discharged from the outer nozzle (1), and chocolate (5) is discharged from the outer nozzle (1).
The inclusions (6) such as cream are discharged from the inner nozzle (2) while continuing to discharge the contents, and after stopping the discharge of the inclusions (6) from the inner nozzle (2), the outer nozzle (1)
Stop dispensing chocolate (5) from
The edge (8) of the opening (4) of the small container and the sealing material (7)
A method for producing chocolate, characterized by forming a lid of a small container by gluing and.