JPS59130137A - Preparation of chocolate cake having decorated letter, figure, etc. on surface - Google Patents

Abstract

PURPOSE:To obtain a chocolate cake having a decorated part embedded in the mai body on the same plane as the surface of the main body, by using a transferring member having a protruded transferring part, transferring a decorating chocolate to the inner surface of a mold like sealing, so that the decorated part is formed. CONSTITUTION:The transferring member 3 having the protruded transferring part 3a modeling a given letter, figure, etc. is pressed against the uniformly thin layer 2 of molten decorating chocolate, the decorating chocolate 2a is stuck to the transferring part 3a, the transferring member 3 is pressed against the inner surface 4a of the mold 4, so that the decorating chocolate 2a stuck to the transferring part 3a is transferred and stuck to the inner surface 4a of the mold 4. After the decorating chocolate 2a is solidified, the molten chocolate 5 for the main body of a cake, different from the chocolate 2a, is made to flow into the mold 4, solidified and taken out from the mold 4. Consequently, the chocolate cake 6 having the decorated part embedded in the main body of the cake on the same plane as the surface of the main body can be prepared simply and well.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention manufactures a chocolate confectionery whose surface is decorated with characters, figures, etc., and in particular, a chocolate confectionery in which the decorative part is embedded flush with the surface of the confectionery body. Regarding how to.

Conventionally, methods using the so-called imprinting method, squeezing method, screen method, etc. have been known as methods for producing chocolate confectionery with decorations on the surface, and methods disclosed in Japanese Patent Publication No. 55-2254 are also known. A method has been proposed.

However, according to these methods, in any case, a decorative part shaped like letters, figures, etc. is formed in a protruding state on the surface of the confectionery body, and the decorative part is not connected to the surface of the confectionery body. Chocolate confectionery that is in a flat state cannot be manufactured.

By the way, compared to chocolate confections whose decorative portions protrude above the surface of the confectionery body, the decorative portions are not easily removed during removal from molds or packaging operations, compared to those whose decorative portions are embedded in the confectionery body. Since it is easy to accidentally break or break, it is necessary to carry out the above-mentioned work more carefully than necessary, and this is not desirable as a mass-produced product.

In view of the above, the present invention provides a method for producing chocolate 1 confectionery in which a decorative part is embedded flush with the surface of a confectionery body, very easily and in good condition. It is.

The method of manufacturing chocolate confectionery whose surface is decorated with characters, figures, etc., which solves the problem of
A transfer body with a curved transfer part in the shape of a figure, etc. is pressed against a flat thin layer of molten decorative chocolate, and this decorative chocolate is adhered to the transfer part. Decorative chocolate is pressed onto the inner surface of the mold to adhere to the transfer portion, and the decorative chocolate is adhered to the inner surface of the mold so that it can be transferred to the inner surface of the mold.
After the decorative chocolate is solidified, melted confectionery body chocolate, which is different in color from the decorative chocolate, is poured into the mold, and after it is solidified, it is taken out from the mold.

Next, the method of the present invention will be specifically explained based on the drawings.

First, as shown in FIG. 1, melted decorative chocolate is spread evenly and thinly on the smooth surface of a workbench 1 to form a flat thin layer 2 of decorative chocolate.

And this balance'! 1iFP72K, the transfer member 3 having a curved transfer portion 3a shaped like desired characters, figures, etc. is pressed (dashed line in FIG. 1), and the decorative chocolate 2a is adhered only to the transfer portion 3a (FIG. 2).

The transfer body 3 is desirably one that can be easily formed even when the transfer portion 3a has a complicated shape; for example, a rubber plate is sufficient.

Furthermore, in this state, the transfer body 3 is placed on the inner surface 4 of the mold 4.
a [Press (solid line in Figure 3).

In this way, the decorative chocolate 2a that had adhered to the transfer portion 3a is transferred and adhered to the inner surface 4a of the mold 4 (FIG. 4).

Then, the decorative chocolate h2a attached to the inner surface 4a of the mold 4 is solidified using cold power 1 in a conventional manner. This solidified decorative chocolate 2a is transferred to the transfer portion 3a.
, that is, a shape resembling a predetermined character, figure, etc., is placed on the inner surface 4a of the mold 4.

Thereafter, the melted confectionery body chocolate 5 is poured into the mold 4 and allowed to cool and solidify in a conventional manner (FIG. 5). This confectionery body chocolate 5 has a different color from the decorative chocolate 2a.

After the chocolate 5 for the confectionery body is solidified, it is taken out from the mold 4, so that the decorative portion 2a of the decorative chocolate is placed flush with the surface 5a of the confectionery body 5, as shown in FIG. Thus, the buried chocolate confectionery 6 can be obtained.

By the way, the clarity of the decorative portion 2a depends on the viscosity of the decorative chocolate 2a, that is, the degree of melting, the layer thickness of the flat thin layer 2, and the pressing force of the transfer body 3 against the flat thin layer 2 or the inner surface 4a of the mold 4. By appropriately setting , it can be determined freely to a certain extent. The clarity of the decorative portion 2a does not necessarily have to be high; even if it is low, it will still be decoratively interesting.

As described above, according to the method of the present invention, by using a transfer body with a curved transfer portion, the decorative chocolate is transferred onto the inner surface of the mold as if it were stamped with a seal, thereby forming the decorative portion. Therefore, it is possible to manufacture chocolate confectionery in which the decoration part is embedded in the confectionery body flush with the surface of the confectionery body, which could not be manufactured by conventional methods, very easily and in a good manner.

Furthermore, even when changing the shape of the decorative portion, it is only necessary to replace the transfer body, which can be manufactured at low cost, while leaving the expensive mold as is, which is extremely advantageous in terms of manufacturing and economy.

In addition, the chocolate confectionery produced by the method of the present invention has a disadvantage in that the decorative part is formed in a protruding state, that is, the decorative part may be lost or damaged during removal from the mold, packaging work, etc. Coupled with the fact that there are no disadvantages such as ease of use, it becomes possible to mass-produce high-quality chocolate confections efficiently.

[Brief explanation of drawings]

1 to 6 are schematic longitudinal cross-sectional views showing each step of the method of the present invention. 2... Even thin layer of decorative chocolate, 2a... Decorative chocolate, 3... Transfer body, 3a... Transfer portion, 4
...Mold, 4a...Inner surface of the mold, 5...Chocolate for the confectionery body, 6...Chocolate confectionery 0 Patent applicant Morosif Co., Ltd. Agent Patent attorney Takashi Suzue - Figure 1 Figure 51 6 Figure 2 Figure 4 Figure 9, :I Figure 6\V

Claims (1)

[Claims] A transfer member having a stepped transfer portion in the shape of desired characters, figures, etc. is pressed against a flat thin layer of molten decorative chocolate to adhere the decorative chocolate to the transfer portion, and
The transfer body is pressed against the inner surface of the mold, and the decorative chocolate to be attached to the transfer part is transferred onto the inner surface of the mold. After the decorative chocolate is solidified, the decoration is placed inside the mold. A chocolate confectionery whose surface is decorated with letters, figures, etc., characterized by pouring molten chocolate for the confectionery body, which is different from the chocolate for the confectionery, and letting it solidify before being removed from the mold. manufacturing method.