JPS5696665A - Preparation of chocolate bar - Google Patents

Preparation of chocolate bar

Info

Publication number
JPS5696665A
JPS5696665A JP17253779A JP17253779A JPS5696665A JP S5696665 A JPS5696665 A JP S5696665A JP 17253779 A JP17253779 A JP 17253779A JP 17253779 A JP17253779 A JP 17253779A JP S5696665 A JPS5696665 A JP S5696665A
Authority
JP
Japan
Prior art keywords
chocolate
nozzles
bar
chocolate bar
chocolates
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.)
Granted
Application number
JP17253779A
Other languages
Japanese (ja)
Other versions
JPS5824099B2 (en
Inventor
Sachio Fujii
Seiichi Hayashidani
Toru Kishimoto
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
KABAYA CONFECTIONERY
KABAYA SHOKUHIN KK
Original Assignee
KABAYA CONFECTIONERY
KABAYA SHOKUHIN KK
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by KABAYA CONFECTIONERY, KABAYA SHOKUHIN KK filed Critical KABAYA CONFECTIONERY
Priority to JP54172537A priority Critical patent/JPS5824099B2/en
Publication of JPS5696665A publication Critical patent/JPS5696665A/en
Publication of JPS5824099B2 publication Critical patent/JPS5824099B2/en
Expired legal-status Critical Current

Links

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
    • 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

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Confectionery (AREA)

Abstract

PURPOSE: To prepare a chocolate bar having twined texture, by controlling the temperature of two or more kinds of liquid chocolate, flowing down the chocolate through two or more nozzles which are placed adjacent each other and rotating around a common center, and entwining the chocolate streams in the course of flowing down.
CONSTITUTION: For example, three kinds of chocolate 7, 8 and 9 are stored in hoppers 1, 2 and 3, and controlled to predetermined temperatures. The chocolates 7, 8 and 9 are introduced to the respective nozzles 4, 5 and 6. The ends of the nozzles are placed close to each other and integrated to a unit. The temperature of the chocolate at the outlet of the nozzle is adjusted to 30W33°C, and the nozzles are rotated around a vertical axis. The chocolates 7, 8 and 9 are extruded on a conveyor 10, and solidified to a proper hardness in a cooling tunnel. The objective twined chocolate bar can be obtained by cutting the extruded chocolate bar to a desired length.
COPYRIGHT: (C)1981,JPO&Japio
JP54172537A 1979-12-28 1979-12-28 Method for manufacturing rod-shaped thiokolate Expired JPS5824099B2 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP54172537A JPS5824099B2 (en) 1979-12-28 1979-12-28 Method for manufacturing rod-shaped thiokolate

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP54172537A JPS5824099B2 (en) 1979-12-28 1979-12-28 Method for manufacturing rod-shaped thiokolate

Publications (2)

Publication Number Publication Date
JPS5696665A true JPS5696665A (en) 1981-08-04
JPS5824099B2 JPS5824099B2 (en) 1983-05-19

Family

ID=15943729

Family Applications (1)

Application Number Title Priority Date Filing Date
JP54172537A Expired JPS5824099B2 (en) 1979-12-28 1979-12-28 Method for manufacturing rod-shaped thiokolate

Country Status (1)

Country Link
JP (1) JPS5824099B2 (en)

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS57500962A (en) * 1980-07-11 1982-06-03
JPS59187989U (en) * 1983-06-02 1984-12-13 カネボウ食品株式会社 Chewing gum with notches
JPH099870A (en) * 1995-06-26 1997-01-14 Kabaya Shokuhin Kk Stringy molded chocolate and its production

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS57500962A (en) * 1980-07-11 1982-06-03
JPS59187989U (en) * 1983-06-02 1984-12-13 カネボウ食品株式会社 Chewing gum with notches
JPH0132876Y2 (en) * 1983-06-02 1989-10-05
JPH099870A (en) * 1995-06-26 1997-01-14 Kabaya Shokuhin Kk Stringy molded chocolate and its production

Also Published As

Publication number Publication date
JPS5824099B2 (en) 1983-05-19

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