JPS602781Y2 - Noodle-shaped sweets - Google Patents

Description

[Detailed description of the invention] This invention relates to a noodle-like confectionery whose surface is coated with chocolate.

Conventionally, sweets have been sold that have almonds, arare, or foamed rice and barley as the core and are coated with chocolate.

This confectionery has formed a large market because general consumers like the combination of its core ingredients and the flavor of the covered chocolate.

This chocolate coating is generally done by rotating a repo pan, but as in the past, the core material is almond, aragonite, foamed rice, barley, etc., with a spherical or spindle-shaped surface and a wide covering surface. If the size and shape are approximately the same, the adhesion is easy, and even if the core bodies violently collide and knead together due to the rotation of the repo pan, the chocolate paste adhered to the surface will be relatively difficult to peel off. , coating unevenness is less likely to occur.

However, if the core material is something like a noodle string, which has an extremely small cross-sectional area relative to its length and is irregularly shaped and has waves, it is extremely difficult to commercialize the product because uneven coating tends to occur and the product quality is significantly reduced. there were.

In other words, in the case of noodle strings, the shape of the chocolate paste does not make it difficult to apply the chocolate paste, but when the short and small noodle strings, which are the individual core bodies, collide with each other due to the rotation of the repo pan, and are kneaded together, the chocolate paste once adheres to the noodle strings. The coating was easily peeled off, especially at the bent portions of the noodle strings, resulting in an uneven coating, and in severe cases, the bent portions of the noodle strings were exposed as they were.

In view of the above points, the purpose of this invention is to provide a noodle-like confectionery in which chocolate paste can be easily and uniformly applied even to the bent portions of waved noodle strings.

Next, this invention will be explained based on an embodiment shown in the accompanying drawings.

1 is short and small (5 to 50 shoulders) noodle strings with waves, and 2 is a chocolate-covered body with noodle strings 1 as the core.

The chocolate coated body 2 is formed by laminating a first chocolate paste layer 3, a chocolate flake layer 4, and a second chocolate paste layer 5 in this order from the inside, and the outer surface of the second chocolate paste layer 5 has a glossy finish coated with a gum liquid. layer 6
And a shellac coating layer 7 is formed.

What is meant by laminating in one order here is not only the three layers of the first chocolate paste layer 3, chocolate flake layer 4, and second chocolate paste layer 5, but also the case where the chocolate flake layer and the chocolate paste layer are repeatedly laminated multiple times. Also included.

A chocolate flake layer 4 interposed between the first chocolate paste layer 3 and the second chocolate paste 5
After the first chocolate paste layer 3 is formed, the coating operation is carried out while the outer surface is still sticky, and the thickness of the first chocolate paste layer 3 is increased and the surface is roughened. This serves to improve the adhesion of the second chocolate paste layer 5.

This function of the chocolate flake layer 4 allows the second chocolate paste layer 5 to be firmly adhered not only to the straight portion 1a of the noodle strings 1 but also to the bent portion 1b.

The particle size of each flake in the chocolate flake layer 4 is preferably in the range of 5 to 30 mesh.

That is, if it is smaller than this range, the above function cannot be achieved satisfactorily, and conversely, if it is larger than the above range, unevenness may be formed on the surface of the second chocolate paste layer 5, which may significantly impair the surface properties. It is from.

The short and small noodle strings 1 serving as the core may be those obtained by cutting ordinary instant noodles, and the noodle strings may be any of seasoned fried noodles, pregelatinized fried noodles, pregelatinized non-fried noodles, etc. But it's okay.

Of course, when using seasoned fried noodles, it is preferable to match the taste with the bitter sweetness characteristic of chocolate, as this will result in a noodle-like confectionery with a variety of aromas and flavors.

The gloss layer 6 and the coating layer 7 are preferable in order to improve the appearance of the noodle-like confectionery of the present invention.

As described above, this invention consists of short and small wavy noodle strings as the core, and the first chocolate paste layer, chocolate flake layer, and second chocolate paste layer are sequentially laminated from the inside. It effectively prevents the noodle strings from absorbing moisture, does not soften even during long-term storage, provides the crunchy and pleasant taste characteristic of noodle confections, and allows you to enjoy the flavor of noodle confectionery and the taste of chocolate as one. Of course, since the chocolate flake layer is interposed between the first chocolate paste layer and the second chocolate paste layer, the chocolate paste can reliably adhere to the bent portions of the noodle strings where it is difficult to adhere. Therefore, even if the noodle strings collide violently with each other during the production of the noodle-shaped confectionery of the present invention or during the transportation of the product, the chocolate once adhered to it will not fall off, and the entire surface of the noodle strings will be covered with chocolate uniformly and stably. It has the excellent effect of being able to be coated with other materials.

[Brief explanation of the drawing]

The figures show an embodiment of this invention, with FIG. 1 being a partially cutaway perspective view, and FIG. 2 being an enlarged sectional perspective view. 1...Noodle strings, 2...Chocolate coating, 3...First chocolate paste layer, 4...
・◆...Chocolate flake layer, 5...Second chocolate paste layer, 6...Gloss layer, 7
・・・・・・Coating layer.

Claims (6)

[Scope of utility model registration request] (1) A noodle-shaped confectionery characterized by having short and small wavy noodle strings as the core and sequentially layering a first chocolate paste layer, a chocolate flake layer, and a second chocolate paste layer from the inside. (2) The noodle-shaped confectionery according to claim 1, wherein a glossy layer and a shellac coating layer are formed on the outer surface of the chocolate paste layer. (3) The noodle-shaped confectionery according to claim 1 or 2, wherein the noodle strings are seasoned fried tofu. (4) The noodle-shaped confectionery according to claims 1 to 3, wherein the noodle strings are mainly in the range of 5 to 50 m. (5) The noodle-shaped confectionery according to any of claims 1 to 4, wherein the chocolate flakes have a particle size ranging from 5 to 30 mesh. (6) The noodle-shaped confectionery according to claim 2, wherein the glossy layer is coated with gum liquid.