JPH0569485B2 - - Google Patents
Info
- Publication number
- JPH0569485B2 JPH0569485B2 JP60167439A JP16743985A JPH0569485B2 JP H0569485 B2 JPH0569485 B2 JP H0569485B2 JP 60167439 A JP60167439 A JP 60167439A JP 16743985 A JP16743985 A JP 16743985A JP H0569485 B2 JPH0569485 B2 JP H0569485B2
- Authority
- JP
- Japan
- Prior art keywords
- mold
- thiokolate
- oil
- decorative
- thiyocolate
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Lifetime
Links
- 238000002844 melting Methods 0.000 claims description 5
- 230000008018 melting Effects 0.000 claims description 5
- 238000004519 manufacturing process Methods 0.000 claims description 4
- 238000007796 conventional method Methods 0.000 claims description 2
- 238000007790 scraping Methods 0.000 claims 1
- 239000003921 oil Substances 0.000 description 14
- 235000019198 oils Nutrition 0.000 description 14
- 238000000034 method Methods 0.000 description 10
- 239000007788 liquid Substances 0.000 description 8
- 239000000203 mixture Substances 0.000 description 6
- 238000001816 cooling Methods 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 239000003925 fat Substances 0.000 description 4
- 235000019197 fats Nutrition 0.000 description 4
- 235000009508 confectionery Nutrition 0.000 description 3
- 238000005034 decoration Methods 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- 239000000843 powder Substances 0.000 description 3
- 239000000853 adhesive Substances 0.000 description 2
- 230000001070 adhesive effect Effects 0.000 description 2
- 230000015572 biosynthetic process Effects 0.000 description 2
- 229940110456 cocoa butter Drugs 0.000 description 2
- 235000019868 cocoa butter Nutrition 0.000 description 2
- 239000002932 luster Substances 0.000 description 2
- 239000013081 microcrystal Substances 0.000 description 2
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 description 1
- 240000008415 Lactuca sativa Species 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 235000019484 Rapeseed oil Nutrition 0.000 description 1
- 244000299461 Theobroma cacao Species 0.000 description 1
- 235000009470 Theobroma cacao Nutrition 0.000 description 1
- 230000001133 acceleration Effects 0.000 description 1
- 235000019879 cocoa butter substitute Nutrition 0.000 description 1
- 230000000052 comparative effect Effects 0.000 description 1
- 235000005687 corn oil Nutrition 0.000 description 1
- 239000002285 corn oil Substances 0.000 description 1
- 235000012343 cottonseed oil Nutrition 0.000 description 1
- 239000002385 cottonseed oil Substances 0.000 description 1
- 239000013078 crystal Substances 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000009415 formwork Methods 0.000 description 1
- 229940067606 lecithin Drugs 0.000 description 1
- 235000010445 lecithin Nutrition 0.000 description 1
- 239000000787 lecithin Substances 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 238000013441 quality evaluation Methods 0.000 description 1
- 238000010791 quenching Methods 0.000 description 1
- 230000000171 quenching effect Effects 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 238000005096 rolling process Methods 0.000 description 1
- 235000012045 salad Nutrition 0.000 description 1
- 235000020183 skimmed milk Nutrition 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 235000002316 solid fats Nutrition 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 239000011550 stock solution Substances 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 239000008158 vegetable oil Substances 0.000 description 1
- 235000008939 whole milk Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/50—Cocoa products, e.g. chocolate; Substitutes therefor characterised by shape, structure or physical form, e.g. products with an inedible support
- A23G1/54—Composite products, e.g. layered laminated, coated, filled
Description
（産業上の利用分野）
本発明は表面に字画あるいは模様等の装飾模様
付チヨコレートの新規な製造方法に関するもので
ある。
（従来技術）
チヨコレート菓子の表面に字画、模様等の装飾
を付する方法としては所謂刷り込み法、絞り出し
法、あるいはスクリーン法等が広く知られてい
る。これら各法はそれぞれ利点を具えてはいる
が、菓子成形か能率的に行い難いこと、また上記
字画、模様等が鮮明に得られない等の欠陥が免れ
ない。
そこで本出願人等の提案により、上記模様に対
応する形状に凹所を刻設した平板上に装飾用チヨ
コレートを流し込み、余剰のチヨコレートを除去
し、所定の形状の枠型を上記装飾部を囲んで載置
し、この中にチヨコレート本体を流し込み固化さ
せ型抜きすることにより上記の欠陥を克服するよ
うにした方法も良く知られている。（例えば特公
昭55−2254号及び同59−18970号）。
（発明が解決しようとする問題点）
しかしかかる方法において、上記装飾チヨコレ
ートのチヨコレート本体に対する接着力について
は未だ問題があり、時には該装飾部が簡単にはが
れてその商品価値を失うか又は著しく低下させる
問題があつた。
そして前述の特公昭59−18970号による方法で
は第１及び第２のチヨコレートの接着に際して比
較的低温に急冷することを要し、作業性及び熱効
率上の問題も免れない。
（問題点を解決するための手段）
本発明は上記模様部分になる第１のチヨコレー
トの１成分として、液体植物油又はその微水添油
（融点10℃以下）又はこれらの混合油を５〜10％
含有させる事により仮りにその製造工程でのブレ
にも耐え完全に密着性を保ち上記ハガレ等のトラ
ブルを殆んど皆無とし得たものである。
そして上述の比較的低温での両チヨコレートの
一体化作業を必要とせず作業性及び作業上の省エ
ネルギー効率の向上がなし得るものである。
（作用）
この発明においては、上述の第１のチヨコレー
ト中の液体油等の存在によりこれが両チヨコレー
トの接着一体化に際してそれらの界面にて比較的
高温下で微結晶生成を促進させ上記の接着力向上
が得られるものと推定される。
（実施例）
以下図面を参照しつつ本発明について詳細に説
明する。図面は本発明の方法を概略的に説明する
もので、説明を簡略化するためチヨコレートとし
は載頭円錐状をなし、その上面に装飾部を有する
ものが示されている。
平板型１はその上面に任意の字画、模様等の装
飾を象り、その装飾の盛上りに応じた深さの装飾
刻設凹所２，２ａ，２ｂを有する。
先ず平板型１の刻設凹所２，２ａ，２ｂに後記
する装飾用材料４を流し込む。凹所２，２ａ，２
ｂからあふれた装飾用材料は任意のスクラツパー
等で削り取られるが、この場合に型が平板状であ
るので、その作業が容易に行われる。
次に環状の枠型３を図のように平板型１上に組
合わせ、倒立截頭円錐状の空洞部に本体材料５を
流し込み固化一体化し常法の如く型抜きを行う。
本発明の目的とするチヨコレートは、固い板状
の固形チヨコレートである。この様なタイプのチ
ヨコレートは、例えば洋菓子の表面にかけるソフ
トタイプのチヨコレートとは異つて使用油脂成分
としては、カカオ脂（融点30〜33℃）及びその代
用脂（融点30〜34℃）、乳脂粉（同30〜33℃）等
固型油脂の混合晶からなる。そして液状油を使用
する事はそれが軟化し易く、又べとつく等の理由
から使用されている例はない。
本発明においては、あえてこの常識を破りその
第１チヨコレート中での使用量を特定量、即ち上
記５〜15％に限定することにより上記チヨコレー
ト相互の密着効果を向上させしかも上記柔かさ及
びべとつき等の欠点がなく、むしろ模様部のつや
がよくなる等の利点を生じたのである。
そして上記第１のチヨコレート中に加える上記
液状油としては、より具体的にはなたね油、コー
ン油、米油、綿実油などの白絞油、又はサラダ油
及びそれらの微水添油（融点10℃以下）又はこれ
らの混合油が使用される。第１のチヨコレートに
かかる液体油を存在させたことにより、これを第
１の型に流し込んだ後例えば上記特公昭59−
18970号の様に急冷温度を特に厳密にしなくても、
或いは更に室温においても品質に大きく影響が生
じないのでありつまり作業温度幅が広く、又許容
時間巾も広くてよくそれだけ作業性が向上する。
実施例１〜３、比較例１〜２
第１のチヨコレートを次の組成（重量部）とし
た。
(Industrial Field of Application) The present invention relates to a novel method for producing thiokolate with decorative patterns such as strokes or patterns on the surface. (Prior Art) The so-called imprinting method, squeezing method, screen method, etc. are widely known as methods for adding decorations such as strokes and patterns to the surface of Chiyokolate confectionery. Although each of these methods has its own advantages, it is difficult to form confectionery efficiently, and the above-mentioned strokes, patterns, etc. cannot be clearly obtained, and other disadvantages are inevitable. Therefore, according to the proposal of the present applicant, decorative chiyocolate was poured onto a flat plate with recesses carved in the shape corresponding to the above pattern, the excess chiyocolate was removed, and a frame mold of a predetermined shape was placed around the decorative part. There is also a well-known method in which the above-mentioned defects are overcome by pouring the main body of thiokolate therein, solidifying it, and then cutting out the die. (For example, Special Publications No. 55-2254 and No. 59-18970). (Problems to be Solved by the Invention) However, in this method, there is still a problem with the adhesion of the decorative chiyocolate to the chiyocolate main body, and sometimes the decorative part easily peels off, causing the commercial value to be lost or significantly reduced. There was a problem. The method disclosed in Japanese Patent Publication No. 59-18970 requires rapid cooling to a relatively low temperature when adhering the first and second thiokolates, which inevitably causes problems in workability and thermal efficiency. (Means for Solving the Problems) The present invention uses liquid vegetable oil, its slightly hydrogenated oil (melting point: 10° C. or less), or a mixture thereof as one component of the first thiokolate that forms the pattern portion. %
By including it, it is possible to withstand blurring during the manufacturing process, maintain perfect adhesion, and almost eliminate problems such as peeling. Further, it is possible to improve the workability and the energy saving efficiency of the work without requiring the above-mentioned work of integrating the two thiokolates at a relatively low temperature. (Function) In this invention, due to the presence of liquid oil in the first thiokolate, this promotes the formation of microcrystals at a relatively high temperature at the interface when the two thiokolates are bonded together, thereby achieving the adhesive strength described above. It is estimated that an improvement can be obtained. (Example) The present invention will be described in detail below with reference to the drawings. The drawings are for schematically explaining the method of the present invention, and to simplify the explanation, the cyokolate is shown in the form of a truncated cone and has a decorative portion on its upper surface. The flat plate mold 1 has decorations such as arbitrary strokes and patterns on its upper surface, and has decoration-engraved recesses 2, 2a, and 2b having a depth corresponding to the height of the decoration. First, a decorative material 4, which will be described later, is poured into the carved recesses 2, 2a, and 2b of the flat mold 1. Recess 2, 2a, 2
The decorative material overflowing from b is scraped off with an arbitrary scraper or the like, and in this case, since the mold is flat, this work is easily done. Next, the annular frame mold 3 is assembled on the flat plate mold 1 as shown in the figure, and the main body material 5 is poured into the inverted truncated cone-shaped cavity to solidify and integrate, and the mold is cut out in the usual manner. The thiokolate that is the object of the present invention is a solid thiokolate in the form of a hard plate. This type of thiyocolate differs from soft type thiyocolate, which is sprinkled on the surface of Western confectionery, for example.The oil and fat components used in this type of thiyocolate include cocoa butter (melting point: 30-33℃), its substitute fat (melting point: 30-34℃), and milk. Consists of mixed crystals of solid fats and oils such as fat powder (30-33℃). There is no example of using liquid oil because it easily softens and becomes sticky. In the present invention, we dare to go against this common sense and limit the amount used in the first thiokolate to a specific amount, that is, 5 to 15%, thereby improving the adhesion effect between the thiyocolates and reducing the softness and stickiness. It does not have the disadvantages of the above, but rather has advantages such as improved luster in the patterned areas. More specifically, the liquid oil added to the first tyokolate includes white squeezed oils such as rapeseed oil, corn oil, rice oil, and cottonseed oil, or salad oils and their slightly hydrogenated oils (melting point: 10°C or less). Or a mixture of these oils is used. By making the liquid oil present in the first thiokolate, for example, after pouring it into the first mold,
Even if the quenching temperature is not particularly strict as in No. 18970,
Furthermore, the quality is not significantly affected even at room temperature, which means that the working temperature range is wide and the permissible time range is also wide, which improves workability accordingly. Examples 1 to 3, Comparative Examples 1 to 2 The first thiokolate had the following composition (parts by weight).
【表】
このような組成の第１のチヨコレートを常法に
従つて混合、ロールがけ混合してタンク中で45℃
に保ち撹拌したら24〜25℃に冷却した後、再び温
度を上昇させ28℃に保ち上記第１の型に流し込み
余分なチヨコレートをけづりとり室温25℃に８〜
12分放置し型枠を載せた。
次に下記組成の第２のチヨコレート液を常法に
従つて混合、ロールがけ混合し、チヨコレート原
液とし、タンク中で45℃から25℃に冷却した後、
再び28.5℃に昇温させ型枠中に流し込だ。
第２のチヨコレート組成
カカオマス 16重量部
カカオバター 10 〃
カカオバター代用脂 11.5 〃
粉糖 40 〃
全脂粉乳 18 〃
脱脂粉乳 4.5 〃
レシチン 0.5 〃
香料 0.1 〃
これらをクーリングトンネル（入口８℃、中心
５℃、出口10℃）に通して冷却し固化させ型抜き
し模様付きチヨコレートを得た。得られたチヨコ
レートの品質上の評価結果は次表の通りであつ
た。[Table] The first thiokolate with the above composition was mixed according to a conventional method, mixed by rolling, and heated at 45℃ in a tank.
After stirring and cooling to 24-25℃, raise the temperature again and keep it at 28℃, pour into the first mold above, scrape off excess tyokolate, and bring to room temperature 25℃ for 8 to 25℃.
I left it for 12 minutes and put the formwork on it. Next, a second thiokolate liquid having the following composition was mixed and rolled in a conventional manner to obtain a thiyocolate stock solution, and after cooling from 45°C to 25°C in a tank,
The temperature was raised to 28.5℃ again and poured into the mold. Second tyokolate composition Cocoa mass 16 parts by weight Cocoa butter 10 〃 Cocoa butter substitute fat 11.5 〃 Powdered sugar 40 〃 Whole milk powder 18 〃 Skimmed milk powder 4.5 〃 Lecithin 0.5 〃 Flavoring 0.1 〃 Put these into a cooling tunnel (inlet 8℃, center 5℃ , exit 10°C) to cool and solidify, and cut out a pattern to obtain a patterned thiokolate. The quality evaluation results of the obtained thiyocolate were as shown in the following table.
【表】
上表の結果によれば、本発明の第１チヨコレー
ト中の上記液状油の存在が上記両チヨコレートの
密着性向上に著効を示すことが明らかであつた。
（発明の効果）
この発明は以上の如く上述の第１のチヨコレー
ト中に液体油等を存在させたことにより、これが
本体チヨコレートとの接着一体化に際してそれら
の界面にて比較的高温下で微結晶生成を促進させ
ることになるためか両者の著しい接着力向上が得
られるのであり、しかも該第１チヨコレートによ
る装飾部のつやをも増すとになり商品価値を向上
させ得る効果がある。[Table] According to the results shown in the above table, it was clear that the presence of the liquid oil in the first thiocholate of the present invention had a significant effect on improving the adhesion between the two thiokolates. (Effects of the Invention) As described above, the present invention includes the presence of liquid oil in the first thiokolate, so that when it is bonded and integrated with the main thiokolate, microcrystals are formed at the interface thereof at a relatively high temperature. This may be due to the acceleration of the formation of the adhesive, which significantly improves the adhesion between the two, and also increases the luster of the decorative part due to the first tyokolate, which has the effect of improving the commercial value.
図面は本発明実施方法の説明図である。
１…平板型、２，２ａ，２ｂ……装飾用凹所、
３……枠型、４，５……チヨコレート。
The drawings are explanatory views of the method of implementing the present invention. 1... Flat plate type, 2, 2a, 2b... Decorative recess,
3...frame type, 4,5...chiyoko rate.
Claims (1)
第１の型に第１の装飾用チヨコレートを流し込み
あふれたチヨコレートを削りとつた後、前記装飾
部を囲む枠型を置き、第２の本体用チヨコレート
をこの枠型内に流し込み常法によつて冷却固化
し、型抜きをする模様等を有するチヨコレートの
製造方法に於て、上記第１の装飾用チヨコレート
成分中に液体植物油又はその微水添油（融点10℃
以下）又はこれらの混合油を５〜15％含有させた
事を特徴とする装飾模様付チヨコレートの製造方
法。1. After pouring the first decorative chiyokolate into a first mold having a concave portion of a shape corresponding to the pattern on a flat plate and scraping off the overflowing chiyokolate, a frame mold surrounding the decorative portion is placed, and a second body mold is placed. In the method for producing thiyocolate having a pattern, etc., the thiyocolate is poured into the frame, cooled and solidified by a conventional method, and then cut out. Oil (melting point 10℃
A method for producing a decoratively patterned tiyocolate, characterized by containing 5 to 15% of the following) or a mixed oil thereof.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP60167439A JPS6229934A (en) | 1985-07-31 | 1985-07-31 | Production of chocolate with decorative pattern |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP60167439A JPS6229934A (en) | 1985-07-31 | 1985-07-31 | Production of chocolate with decorative pattern |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS6229934A JPS6229934A (en) | 1987-02-07 |
| JPH0569485B2 true JPH0569485B2 (en) | 1993-10-01 |
Family
ID=15849727
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP60167439A Granted JPS6229934A (en) | 1985-07-31 | 1985-07-31 | Production of chocolate with decorative pattern |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS6229934A (en) |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| AUPN943296A0 (en) * | 1996-04-22 | 1996-05-16 | Chocolate Makers International Pty Ltd | Chocolate with thin raised design |
| FR2819688B1 (en) * | 2001-01-19 | 2005-02-25 | Sanofi Sa | DEVICE FOR PROVIDING, AFTER CURING, A PLATE FORM TO A FLUID OR PASTE FOOD SUBSTANCE SUCH AS CHOCOLATE |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS552254A (en) * | 1978-06-20 | 1980-01-09 | Ricoh Co Ltd | Focusing type optical transmission body array |
| JPS59135841A (en) * | 1982-09-27 | 1984-08-04 | Fuji Oil Co Ltd | Chocolates |
-
1985
- 1985-07-31 JP JP60167439A patent/JPS6229934A/en active Granted
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS552254A (en) * | 1978-06-20 | 1980-01-09 | Ricoh Co Ltd | Focusing type optical transmission body array |
| JPS59135841A (en) * | 1982-09-27 | 1984-08-04 | Fuji Oil Co Ltd | Chocolates |
Also Published As
| Publication number | Publication date |
|---|---|
| JPS6229934A (en) | 1987-02-07 |
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