JPS63301752A - Preparation of hollow molded chocolate product - Google Patents

Abstract

PURPOSE:To obtain the titled firmly joined molded product, by providing a joining part of halved chocolates protruding from the mold with a separator mold placed between two hollow forming molds, melting and joining the above- mentioned protruding part. CONSTITUTION:A joining separator mold 4 having a cut hole 3 and a cutting separator mold 9 having a cut hole 14 are superposed and laminated on a hollow forming mold 2 having a hemispherical opening 1. A chocolate material in a fluid state is subsequently cast into the hemispherical shape to almost 1mm thickness. An opening 5 of the chocolate forming mold 6 is mated with hole 14 to superpose the whole into a hollow shape. The molds 2 and 6 in the above- mentioned state are then slowly rotated back and forth, left and right in a cool atmosphere to separate the molds 2 and molds 4, 9 and 6 before hardening the chocolate material. The semihardened chocolate material in the hollow is halved and separated and the molds 4 and 9 are taken out of the mold 2 to form a protruding part in the chocolate material 7 and leave the material in the mold 2. The above-mentioned protruding part is partially melted and the molds 2 and 6 are mated to join the halved material and afford hollow chocolate product 30.

Description

[Detailed Description of the Invention] <Industrial Application Field> The present invention relates to a method for manufacturing a hollow chocolate molded product, in particular, using two half-split hollow molds each having an open opening and a separator mold for the two molds. The present invention relates to a method for producing a hollow molded product, in which halves of hollow chocolate remaining in two molds after removal of a separator mold are joined together.

<Prior art> Various types of chocolate hollow molded products are currently on the market, but two hollow molds are used to make the chocolate moldable when, for example, a prize is to be encapsulated in the hollow molded product. In the joining of the half halves, the molded product was destroyed or deformed due to insufficient melting of the joined parts, resulting in an unsatisfactory product. For this reason, 2
After pouring chocolate material in a fluid state into one mold and cutting it in half, another chocolate material in a fluid state is attached to the cut part and joined.Not only is a new chocolate material required, but the work process is also complicated. Moreover, since different materials are used, the joints cannot necessarily be said to be sufficient.

The applicant filed a patent application (1) at the same time as the present application, but although the joint part can be strengthened with this invention, when the two molds are separated, the cut part is damaged due to the thick wall. This may lead to

<Problems to be Solved by the Invention> Therefore, an object of the present invention is to provide a method for molding chocolate halves into a hollow chocolate product, in which the joining portions of each halves are more firmly joined. Another object of the present invention is to improve the yield by making the joint stronger and thereby reducing the formation of defective products due to deformation or splitting at the joint site. Another object of the present invention is to make it possible to use the conventional half-split hollow mold as is, and to obtain a wide variety of decorative hollow molded products by simply adding a simple separator. It is intended to do so.

Another object of the present invention is to enable a chocolate molded product formed into a hollow shape by the first and second hollow molds to be separated into halves without damage.

<Means for solving the problems> The present invention has been made to achieve the above objects, and
The gist is that the first hollow mold has an open opening in a part,
A joining separator mold having a notch hole that is substantially identical to the open opening of the mold, and a notch hole that is slightly smaller than the notch hole of the separator mold and aligned with the inner diameter of the finished chocolate molded product. a separator mold for cutting, and a second hollow mold, which comprises the remaining part of the first hollow mold by providing oriented openings in the openings, and first, the first hollow mold. a first step of pouring the chocolate material in a fluid state into the first hollow mold before and after the state in which the open opening of the mold and the notch hole of the separator mold for joining and cutting are overlapped; The opening of the second hollow molding mold is aligned with the opening of the second hollow molding mold, and the whole is polymerized into a hollow shape, and in a cooling atmosphere, the first and second hollow molding molds are combined with a separator for joining and cutting. a second step of microcrystallizing the chocolate material in a fluid state in the mold while rotating the mold back and forth and left and right, thereby making the notch part of the cutting separator thinner and molding the chocolate material into a hollow shape; , Furthermore, before the second hollow mold is completely cooled and hardened, the first hollow mold, the separator mold for joining and cutting, and the second hollow mold are separated, and then either the joining mold or the cutting mold is separated. By removing the separator mold from the first hollow mold, the first hollow mold has a hollow chocolate halves that protrude by approximately the thickness of the joining separator mold and remain in the mold. , a third step of dividing the hollow chocolate halves remaining in the mold of the second hollow mold, and dividing the hollow chocolate halves remaining in the first or second hollow mold by this division. a fourth step in which a fancy prize such as a toy, food, etc. is placed in the first hollow mold and the second hollow mold after the protrusion is melted by heating means such as a heater; A method for producing a hollow chocolate molded product, comprising: a fifth step of joining the half-broken chocolate materials of the first and second hollow molds with the melted chocolate material by matching the molds, and hardening the chocolate materials; It is in.

<Function> According to the present invention, two first and second hollow molding molds and a separator mold are used, separators for joining and cutting are interposed between the two molds, and then these separator molds are interposed between the two molds. By removing the separator mold thickness toward the first mold,
In addition, by neatly separating and protruding, and melting this protruding portion, a firmly joined hollow chocolate molded product can be obtained.

<Example> In the present invention, brown chocolate or white chocolate is used as the chocolate raw material for hollow chocolate molded products, and appropriate amounts of cocoa butter, sugar, and milk powder are blended into each, and if necessary, natural flavoring such as vanilla is added. Or other synthetic fragrances, lecithin, cephalin, lysolecithin, etc. as emulsifiers are added. Furthermore, sucrose fatty acid ester can be added to refine and homogenize the stable crystals of cacao verta. After blending the chocolate raw materials, they are mixed and kneaded, processed to be finely milled using finishing rolls, and then subjected to known processing steps such as conching and tempering.

In the present invention, a chocolate material in a fluid state is prepared in advance by the above-mentioned known technique, and a first hollow mold 2 is provided with a partially semicircular opening 1.
(Fig. 1) shows a joining separator mold 4 having a notch 63 identical to the opening 1 and a notch 6 of the joining separator mold 4 having a notch hole 3 substantially the same as the opening 1. A separator mold 9 for cutting, which has a cutout hole 14 slightly smaller than 3 and aligned with the inner diameter of the finished chocolate molded product, is laminated by polymerization (Fig. 3), and then the A chocolate material in a fluid state at a temperature of 29° C. prepared after the tempering process is poured into a semicircular hollow molded product with a thickness of approximately 1 m+, and the mold surface is scraped. In this case, before the stacking of each separator mold 4.9, the chocolate material in a fluid state can also be poured (FIG. 2). Polymerize by making the whole into a hollow shape according to the notch holes 5 and 14 of the hollow mold 2 and each separator mold 4°9.
Figure 4).

In this way, the first and second molds containing the chocolate material in the hollow and the hollow molds 2 and 6 are moved to a cooling chamber at 4°C to 7°C by the rotary machine 20 shown in FIG. It rotates slowly back and forth and left and right in a cooling atmosphere. In this case, during the process of cooling the chocolate material and progressing microcrystallization, the mold can be rotated while vibrating with a separate vibrator to prevent the mold from becoming loose due to microcrystallization (FIG. 5).

Next, before the chocolate material is completely hardened by the cooling and rotation, the first hollow mold 2, the separator mold 4,
9 and the second hollow mold 6, the semi-cured Chukot material in the circular shape inside the hollow is also cut in half (Fig. 6). By removing the first hollow mold 2 from the first hollow mold 2, the first hollow mold 2 is provided with a protrusion on the half-split chocolate material 7 by the thickness of the separator mold 4 of the open mouth 5 of this mold. (Figure 7).

If necessary, fancy prizes such as toys, food, decorations, etc. may be placed in either of the first and second hollow molds created by this division (Figure 8). A portion of the protruding portion of the material 7 is melted using a heating means (arrow) such as a heater, hot air, or light (FIG. 9).

By matching the first hollow mold and the second hollow mold, the half chocolate materials of the first and second hollow molds are joined at the protrusion (Fig. 10), and thus joined. The chocolate material 7 can be used to produce a hollow chocolate product 30 by releasing the first and second molds.

As shown in FIG. 11, the rotating machine 20 is rotated so that the chocolate material is dispersed in all directions.

For example, as shown in the accompanying drawings, the central axis 1 of the drum 11
A second rotating shaft 13 protruding perpendicularly to the drum 11 is attached to the drum 11, and a mold 1 is attached to the tip of the second rotating shaft 13.
o is placed thereon, the drum 11 is rotated about the central axis 12 in the direction of the arrow, and the second rotating shaft 13 is also rotated in the direction of the arrow. In this rotation and vibration process, the chocolate material forming the hollow chocolate molded product and the chocolate material in the process of microcrystallization are cooled together.

<Effects of the Invention> As described above, according to the present invention, two halves of chocolate are joined using two first and second hollow molds provided with open mouths and a separator mold. In this case, a strong hollow chocolate molded product can be manufactured by providing a joining part using a separator mold so as to protrude from the mold and melting and joining this part. Further, in the present invention, in addition to the separator mold for joining, a separator mold for cutting with a smaller notch hole is used, so that the hollow chocolate molded products can be neatly and smoothly separated.

[Brief explanation of the drawing]

1 to 10 are process explanatory views for explaining the method of the present invention, and FIG. 11 is a main perspective view of a rotating machine used in the method of the present invention. 2. First hollow mold, 1, 5. Open mouth, 4. Separator mold for joining, 3. Notch hole, 6. Second hollow mold, 9. For cutting. Separator type, 10... type,
20... Rotating machine, 30... Hollow chocolate molded product.

Claims (1)

[Scope of Claims] A first hollow mold having an open opening in a part thereof, a joining separator mold having substantially the same notch hole in the open opening of the mold, and a notch of the separator mold. The remaining part of the first hollow mold includes a cutting separator mold having a notch hole that is slightly smaller than the notch hole and approximately equal to the inner diameter of the finished chocolate molded product, and an opening that is approximately uniform in the opening opening. First, the first hollow mold before and after the state in which the open mouth of the first hollow mold and the notch hole of the separator mold for joining and cutting are overlapped. a first step of pouring the chocolate material in a fluid state into the mold, and then polymerizing the whole into a hollow shape by aligning the opening of the second hollow mold with the opening of the second hollow mold, The cutting separator is cut by microcrystallizing the fluidized chocolate material in the mold while rotating the first and second hollow forming molds and the joining and cutting separator molds back and forth and left and right in a cooling atmosphere. a second step of forming the chocolate material into a hollow shape by making the notch thin;
Furthermore, before completely cooling and hardening in the second step, the first
By separating the hollow mold, the joining and cutting separator molds, and the second hollow mold, and then removing both the joining and cutting separator molds from the first hollow mold, the first In the hollow mold, there is a hollow chocolate half that protrudes approximately by the thickness of the joining separator mold and remains in the mold, and a hollow chocolate half that remains in the mold of the second hollow mold. a third step of dividing the mold into two halves; a fourth step of inserting a fancy prize such as a toy or food into either the hollow half-crack remaining in the first or second hollow mold after this division; Furthermore, after the protrusion is melted by heating means such as a heater, the first hollow mold and the second hollow mold are made to match, so that the melted chocolate material can melt the first and second hollow molds. A method for manufacturing a hollow chocolate molded product, comprising: a fifth step of joining and curing the half-broken chocolate materials in the hollow mold;