JPH054059B2 - - Google Patents

Description

[Detailed Description of the Invention] Field of Application of the Invention The present invention is applicable to the molding of fluid confectionery dough such as Chiyocolate dough and Candy dough.
It is used to add patterns to the confectionery dough.

That is, an object of the present invention is to provide a confectionery shaped like a swirling pattern in which a large number of ring-shaped confections made of thin string-like confectionery dough are accumulated.

Another object of the present invention is to create a swirling pattern on the surface of confectionery dough that serves as a base, such as in a decoration cake, using fluid confectionery dough.

Conventional technology and its problems Fluid confectionery dough flows out through small holes,
Cotton candy is known as a thin string-like or fibrous confectionery.

This product is made by putting molten candy dough such as sugar into a rotating body with many types of small holes on the circumference, and rotating it to discharge it in the form of a thin thread, which is then cooled and solidified. Therefore, very thin thread-like candy fibers are entangled with each other to form an unstable cotton-like agglomerate, which does not have a specific shape.

However, as described in JP-A No. 53-99360, cotton candy can be made into a specific shape by filling a mold with this amorphous agglomerate and applying pressure while heating it to give it a desired shape. It is being molded into a shape.

Molding in this way requires filling the mold with flocculent agglomerates, which is inefficient, and the shape of the mold is the same as that of conventional candies, which is different from the conventional shape. It was difficult to create a new shape.

On the other hand, as a method of flowing confectionery dough having fluidity through a nozzle to form a swirling pattern such as a circle,
For example, a method using a decoration device such as a tyokolate as described in Japanese Patent Laid-open No. 122755/1983 is known.

In this method, the entire nozzle device, which is designed to flow out fluid confectionery dough such as Chiyocollate dough, is moved in a circular motion, and a swirling pattern made of the confectionery dough is drawn on the floor accordingly. There is.

Therefore, equipment for moving the nozzle device is required, making the mechanism complicated and large, which not only makes the equipment expensive, but also increases the chance of failure and is difficult to operate.

The first object of the present invention is to obtain a patterned confectionery with a novel shape that has not been known in the past, such as a candy cane with a swirling pattern.

The present invention also provides a second method for obtaining patterned confectionery with swirling patterns using a patterning device that is less expensive, smaller, lighter than conventional devices, has fewer breakdowns, and can be easily operated by anyone. The purpose is

Means for Solving the Problem The confectionery dough having fluidity used in this invention means that it can flow out from a nozzle, and the confectionery dough that comes out of the nozzle flows down without interruption in the form of a thin string.
It refers to confectionery dough that has enough fluidity and plasticity to draw a pattern by maintaining a thin string without flowing when it reaches the floor.At the nozzle outlet, the dough is highly fluid, but it is cooled as it flows down. Materials that can be plasticized to form a flexible string can also be used, such as confectionery dough such as candied, chiyocollate, and jelly, and creamy raw material dough such as nut paste, cream, and cheese cream.

The inventors of this invention have discovered that when confectionery dough having such fluidity is given a rotational motion when it flows out from a nozzle, and moreover, the rotational motion is given by a rotating rod that rotates eccentrically near the outlet of the nozzle, He discovered that falling confectionery dough creates a swirling pattern on the floor, and completed this invention.

In other words, a state in which fluid confectionery dough is flowed out from a nozzle, the flow of confectionery dough is cooled as necessary, and when it reaches the floor, it becomes a flexible thin string having the desired plasticity. will be explained with reference to the drawings.

When confectionery dough flows out with the nozzle device stationary without moving, unless rotational movement is given to the outflowing confectionery dough, the confectionery dough 6 flowing out from the nozzle 1'' will flow directly below the eyelid, as shown in Fig. 3. The thin string-like confectionery dough 7 that has reached the floor is bent and accumulated, forming a mountain-like agglomerate.

Therefore, in order to draw a swirling pattern such as a circle with the confectionery dough that has reached the floor, the entire device of nozzle 1'' must be moved in a rotating manner as shown in Fig. 4, and the confectionery dough can be flowed out while being moved. There must be.
That is, the confectionery dough 6 flowing out from the nozzle draws a swirling pattern such as a circle on the floor according to the movement of the nozzle, and conventional decoration devices utilize this principle.

However, in this invention, rotation is imparted to the confectionery dough flowing out by a rotating rod that rotates eccentrically within the nozzle. As a result, as shown in FIG.
The confectionery dough 6 that has flowed out flows downward while causing a circular motion in which the radius of rotation increases as it goes downward, even without moving the nozzle device. Therefore, the confectionery dough 6 flows in the same manner as when the nozzle device is moved as shown in Fig. 4. When it reaches the floor, it draws a swirling pattern.

That is, in this invention, fluid confectionery dough is caused to flow downward by flowing out from a nozzle having a rotating rod that rotates eccentrically near the internal outlet, thereby causing rotational movement in the flow of confectionery dough. As a result, a circular motion occurs in the flow of the confectionery dough, with the radius of rotation increasing as it goes downward, and the lines of confectionery dough fall on the floor at the bottom of the nozzle in a swirling pattern. This product manufactures shaped confectionery or confectionery with swirling patterns.

The nozzle used in this invention has a rotating rod that rotates eccentrically near the outlet inside the nozzle, and by eccentrically rotating the rotating rod, rotational motion is imparted to the confectionery dough flowing out from the outlet.

This point will be explained using the example of the drawings.

In the nozzle shown in FIG. 1, a cylindrical rotor 3 having a rotating rod 4 at the lower part is provided in an outer cylinder 2.

The rotating rod is placed at a position slightly shifted from the center of rotation of the rotor, so that when the rotor is rotated, it performs an eccentric rotational motion that revolves around the outlet.

Further, the lower end of the rotating rod is positioned directly above the outlet 5.

When the rotor is rotated, the rotating rod rotates eccentrically just above the outlet, so the fluid confectionery dough A sent to the nozzle exits from the outlet while rotating.

The nozzle shown in FIG. 2 is a double nozzle consisting of an outer cylinder 2' and an inner cylinder 3', and the inner cylinder rotates inside the outer cylinder.

The bottom of this inner cylinder is mostly closed, and a hollow rotating rod 4' is mounted off-center on the bottom plate.
doubles as the outlet of the inner cylinder.

In this inner cylinder, the lower end of the rotating rod is the outlet 5' of the outer cylinder.
so that it is directly above the

When fluid confectionery dough A is supplied to the outer cylinder while rotating the inner cylinder, rotation is applied by the rotating rod that rotates eccentrically just above the outlet of the outer cylinder, so that the flow of the confectionery dough flowing out from the outer cylinder is A rotational movement occurs.

The confectionery dough flows out from the nozzle in a rotating motion, and the flow of confectionery dough flowing downward swings, causing a circular motion, probably due to the centrifugal force of the rotation. Furthermore, the radius of rotation of the circular motion increases as you go from the top to the bottom, and the object falls to the floor in a rotating manner.

In this case, if the floor surface is, for example, an endless belt that moves in one direction, a spiral-like swirling pattern in which arcs whose centers are gradually moved overlapping each other as shown in FIG. 6 is obtained. In addition, in FIG. 6, the continuous swirling pattern drawn by the confectionery dough falling on the floor is shown by two-dot chain lines, and the pattern drawn by about one and a half rotations is shown by solid lines.

Furthermore, in the case of a rotating floor surface, as shown in FIG. 7, it is also possible to create a pattern reminiscent of a flower, which is a ring of overlapping circular arcs.

Moreover, by adjusting the distance between the outlet and the floor surface, the radius of rotation of the rotating pattern to be drawn can be adjusted, thereby making it possible to form a swirling pattern with a desired diameter.

Furthermore, by changing the moving speed of a moving floor surface such as an endless belt, it is possible to create not only perfect circles but also swirling patterns consisting of deformed circles such as wide ellipses overlapping vertically or horizontally. be.

Furthermore, if the amount of confectionery dough flowing out from the nozzle is increased and the flow speed is increased, more confectionery dough will be supplied than is necessary to draw an arc, so it will draw an arc while swinging from side to side, for example as shown in Figure 8. As shown in the figure, the swirling pattern consists of circular arcs that zigzag from side to side, and it is also possible to create a complex swirling pattern in which these arcs are slightly shifted and overlapped.

Effects of the Invention According to this invention, it is possible to draw a swirling pattern on confectionery dough simply by eccentrically rotating a rotating rod inside the nozzle, which is a simpler device compared to a method of moving the entire nozzle device such as a conventional decoration device. Moreover, it is compact and does not take up much space.

Moreover, it can be used for confectionery dough with high viscosity, such as candy dough, which could not be used with conventional decoration devices, and it is possible to make confectionery in new shapes, such as candy dough with a previously unknown swirl pattern. Summer.

Moreover, when transparent or semi-transparent confectionery dough such as candy dough is discharged from the outer cylinder using a double nozzle as shown in Fig. 2, candy dough with a different color, taste, aroma, etc. from the inner cylinder is flowed out from the outer cylinder. and cream, nut paste, chiyocolate, jam,
By draining the center dough, which has fluidity such as jelly or powdered ramune, it was possible to create a confectionery with a delicious, complex taste, and a colorful and pleasing pattern in which the inner center is visible from the outside.

Example 1 A transparent candy dough was supplied to a nozzle having a rotating rod as shown in FIG. 1, and the candy dough was flowed out from an outlet while eccentrically rotating the rotating rod. The outflowing candy dough flowed down while rotating and fell onto an endless belt provided at the bottom of the nozzle. The candy dough on the belt was passed through a cooling tunnel as it was and cooled and solidified to obtain a swirl patterned candy having a shape in which a large number of circles whose centers gradually moved as shown in FIG. 6 were accumulated.

Furthermore, when the amount of candy dough flowing out from the nozzle was increased by about 20%, a swirling pattern of candy dough was obtained in which a large number of flower-shaped circles were accumulated, drawing an arc while swinging from side to side, as shown in Fig. 8.

By appropriately cutting these spiral patterned candies, it became a new shape that had never been known before.

Example 2 Tempered Chiyokolate dough was supplied to a nozzle having a rotating rod as shown in FIG. 1, and was allowed to flow out from the outlet while eccentrically rotating the rotating rod. When the rotating Chiyokolate dough is slowly dropped under the nozzle onto the rotating pie dough, the swirling of the flowing Chiyokolate dough and the rotation of the pie dough combine to form a large number of circles as shown in Figure 7. was shifted little by little to draw a large circle, resulting in a flower-like swirling pattern.

In addition, an endless belt is provided at the bottom of the nozzle, and the cutlets are arranged in parallel on the belt, so that the cutlets flowing out from the nozzle fall onto the upper surface of the cutlets, and a swirling pattern is drawn by the cutlets fabric on the surface of the cutlets, and the cooling tunnel is made as it is. By cooling and fixing the pattern through a thread, a shoebox having a swirl pattern as shown in FIG. 9 was obtained.

Example 3 The inner cylinder was rotated while supplying the transparent candy dough to the outer cylinder of the nozzle, which had become a double cylinder as shown in Fig. 2, and the thiokolate paste as the center dough to the inner cylinder. At the same time, the center dough was flowed out from inside the rotating rod while giving a rotational motion to the candy dough.

By cooling the flowing candy dough appropriately, it becomes a flexible string and falls onto the endless belt at the bottom of the nozzle, creating a swirling pattern in the shape of a large number of accumulated rings whose center gradually moves as shown in Figure 6. It was made into a Kyan Day fabric. The candy dough was cut into appropriate lengths and then cooled and solidified to obtain a swirl-patterned candy.

This whirlpool-patterned candy is shaped like a collection of many rings made of thin strings of transparent candy, and a thread of chiyocolate runs through the center of these thin strings, making it easy to crumble in your mouth when you eat it. It turned out to be a delicious mixture of the flavors of candied and chiyokolate.

[Brief explanation of the drawing]

FIG. 1 is a cross-sectional view of one example of a nozzle used in the present invention, and FIG. 2 is a cross-sectional view of another example of the nozzle used in the present invention. 1, 1', 1'': nozzle, 2, 2':
Outer cylinder, 3: rotor, 3': inner cylinder, 4, 4': rotating rod, 5, 5': outlet, confectionery dough is supplied from A, and center dough is supplied from B. Figures 3 to 5 are perspective views showing the state when the confectionery dough flows out from the nozzle. Figure 3 is when the nozzle is stationary, Figure 4 is when a circle is drawn with a conventional decoration device, and Figure: Shows a case in which water flows out while applying rotational motion using the method of the present invention. 6: Confectionery dough flowing out from the nozzle, 7: Confectionery dough reaching the floor. Figures 6-8: Plan views of examples of rotating pattern confectionery obtained by the present invention. FIG. 9: Plan view of an example of a shoe key provided with a rotating pattern according to the invention.

Claims (1)

[Claims] 1. Confectionery dough having fluidity flows out from a nozzle having a rotating rod that rotates eccentrically near the outlet inside the nozzle, and rotational motion is imparted to the flow of the confectionery dough flowing out, thereby causing the flow of confectionery dough to flow out from the outlet. This method for producing patterned confectionery is characterized by causing the flow of confectionery dough to cause a circular motion in which the radius of rotation increases as it goes downward, and drawing a swirling pattern with lines of confectionery dough on the floor surface at the bottom of the nozzle. 2. The method for manufacturing patterned confectionery according to claim 1, wherein the floor surface is a moving object such as an endless belt or a rotating table.