KR0152551B1 - Method for manufacturing chocolate - Google Patents

Abstract

The present invention relates to a method of manufacturing a two-color combination chocolate, and has two or more different chocolates with one nozzle having a double ejection structure in order to manufacture a chocolate of a new configuration suitable for a variety of tastes and tastes of consumers By adopting the one nozzle-Mulit depositor type, it is possible to manufacture chocolate with two kinds of chocolate blends with different colors and tastes. It is to provide a method of manufacturing a combination of two colors that can represent the harmony of chocolate.

Description

Manufacturing method of two color combination chocolate

1A and 1B are schematic diagrams showing one embodiment of the manufacturing apparatus used in the manufacturing method of the present invention.

2 is a perspective view showing the nozzle plate of FIG.

3 is a perspective view showing the nozzle of FIG. 1

4 is a perspective view of a two-color combination chocolate produced by the manufacturing method of the present invention.

* Explanation of symbols for main parts of the drawings

10: block 11a: first storage unit

11b: second storage portion 12: separator

13: rotating body 14: switching flow path

15: piston operating area 16: connection flow path

17: piston 18: nozzle plate

19: Euro 20: supply part

21: nozzle

The present invention relates to a method for producing a two-color combination chocolate, and in particular, by preparing a chocolate in a manner of injecting two materials at the same time using a double nozzle, to produce a chocolate of a new composition having two colors and tastes It is about a method.

In general, in the manufacture of chocolate, one nozzle (One nozzle-One depositor type) is mainly applied through a single nozzle. As such a conventional manufacturing method is increasingly used for consumers, for example, There was a problem in that one chocolate had two or more tastes and colors, or a satisfactory combination such as a soft blend and a hard blend blended well on one chocolate.

Accordingly, the present invention has been made to manufacture a chocolate of a new configuration suitable for a variety of tastes and tastes of consumers in consideration of this point, two or more different with one nozzle having a double discharge structure By adopting the one nozzle-Mulit depositor type, it is possible to produce a chocolate blend of two different chocolate blends with different colors and tastes. It is an object of the present invention to provide a method of manufacturing a combination of two colors that can represent the harmony of colors.

Hereinafter, an embodiment of the manufacturing method according to the present invention will be described in detail.

The manufacturing method of the present invention comprises a first process of separately supplying a first chocolate compound and a second chocolate compound having different kinds of formulations through respective supply units located on both sides, and simultaneously storing and storing them separately in the respective storage units; And a second step of sequentially quantitatively sucking and extruding the first chocolate compound and the second chocolate compound stored in the first process by using a piston pressurizing means and a rotating body rotatable by 90 °, the direct downward direction and the transverse direction. A third step of conveying each chocolate compound extruded in the second process to the nozzle using a two-way path, and the first chocolate compound conveyed in the third process is led to a channel of the center and the second chocolate The compound is guided to the circumference of the circumference, which is blocked from the flow path of the center, and is discharged simultaneously. Claim 1 is characterized in that comprising the chocolate formulation and a second chocolate formulation into a fourth step of molding so as distributed over a predetermined area.

This will be described in more detail as follows.

In the first process, two kinds of chocolate blends having different tastes and colors, for example, a first chocolate blend having a unique color and taste, and a second chocolate blend having a light and milky taste such as off-white, white, or yellow, etc. Is supplied through each separate path and stored in each storage means on both sides that are isolated from each other.

In this first process, the possibility of mixing the first chocolate compound and the second chocolate compound is completely excluded, so that each chocolate compound stored in each storage means has its own original composition. Color and taste can be maintained.

Herein, the first step will be described in more detail with reference to one embodiment of the manufacturing apparatus used in the manufacturing method of the present invention.

Referring to FIG. 1, the storage portions l1a and l1b each having a supply portion 20 in a circle are formed on both sides of the block 10, and both storage portions 11a and ( 11b) is blocked by the separator 12 therebetween, so that the separate supply and separate storage of the first chocolate compound and the second chocolate compound are possible.

In addition, the second process is to quantitatively suck each of the chocolate mixture supplied and stored through the first process by using a piston pressurizing means, and extruding the chocolate compound continuously sucked according to the operating state of the rotating body which can rotate 90 ° It consists of a process.

Looking at this process with reference to Figure 1, the chocolate blend stored in the storage (11a), (11b) of the block 10 is a piston pressurization means according to the state of the rotating body capable of 90 ° posture switching A certain amount is sucked and extruded by the reverse operation and the forward operation.

That is, when the piston pressurizing means performs the reverse operation when the rotor 13 is in the same state as in (A), the chocolate compound stored in the storage portions 11a and 11b has a certain amount of the piston operating region 15. ), And when the rotating body 13 is switched to the same state as the (B) and the piston pressurizing means moves forward, the chocolate mixture filled in the piston operating region is placed on the rotating body 13. It will be able to be extruded into the connecting passage 16 through the conversion passage (14).

As described above, in the second process, by using the sequential forward and backward operation of the piston pressurization means according to the change of attitude of the rotating body 13, the chocolate compound stored in the first process can be continuously extruded to the third process by a predetermined amount. do.

In addition, the third process is to pass each of the chocolate blends using a two-way path, that is, a straight down path and a path that crosses from one side to the other, the first chocolate compound and the second chocolate compound extruded in the second process, respectively. It consists of the process of transferring to the nozzle.

For example, the first chocolate compound (or second chocolate compound) stored on either side is transported via two paths, one of which extends to the nozzle directly below and the other one. The path extends across the nozzle plate to the opposite nozzle, allowing the chocolate blend to be transferred to both nozzles.

Such a third process can be made by a manufacturing apparatus showing an embodiment according to the manufacturing method of the present invention.

That is, FIG. 2 is a perspective view showing the structure of the nozzle plate 18 shown in cross-sectional view in FIG. 1 and attached to the five nozzle plates 18 which are laminated in combination. It shows that a plurality of flow paths 19 having are formed.

Here, look at the chocolate blend transfer path of the third process as follows.

The first chocolate compound is simultaneously conveyed to the lower nozzle and the opposite nozzle via paths A1 → B1 → C1 and A2 → B2 → C2, and the second chocolate compound is lower nozzle through paths A3 → B3 → C3 and A4 → B4 → C4. Are simultaneously transferred to the opposite nozzle.

In addition, the fourth process discharges the first chocolate compound and the second chocolate compound conveyed through the third process while simultaneously guiding the first chocolate compound and the second chocolate compound into one nozzle and simultaneously moving horizontally a predetermined section. The first chocolate blend and the second chocolate blend is made to be distributed over a predetermined area.

In more detail, the first chocolate compound conveyed directly from one side to the bottom and the second chocolate compound conveyed transversely from the opposite side are guided simultaneously in one nozzle, and the nozzles are flow paths respectively isolated at the center and the periphery. In the dual structure having a, the first chocolate compound is guided to the flow path of the central portion and the second chocolate compound is guided to the flow path of the circumference to be discharged together through the discharge port of the nozzle.

At this time, the first chocolate compound and the second chocolate compound guided to the channel of the center and the circumference of the periphery are not mixed together until just before being discharged through the discharge port of the nozzle, and at the same time as the discharge of the second chocolate compound The chocolate compound may be discharged in the enclosed form.

This fourth process may be possible by the accompanying drawings, FIG. 3, which shows one embodiment of a nozzle according to the manufacturing method of the present invention.

3 is an enlarged perspective view of the nozzle 21 shown in FIG. 1, wherein the nozzle 21 surrounds a central nozzle 21a inserted inward and an outer side thereof. Composed of the combination of the peripheral nozzle (21b), according to this characteristic, the first chocolate compound is discharged in the dotted line direction through the center nozzle (21a) and the second chocolate compound is discharged in the solid line direction through the peripheral nozzle (21b).

In particular, since the first chocolate compound and the second chocolate compound are already transferred from the third process through separate paths and are separated into the center nozzle and the peripheral nozzle in the fourth process, respectively, the first chocolate compound and the second chocolate compound are separated from each other until they are discharged through the nozzle. It is possible to completely exclude the possibility of mixing.

For example, when the first chocolate compound and the second chocolate compound are mixed with each other before being discharged in the fourth process, the first chocolate compound and the second chocolate compound on a single chocolate may have a constant volume. It is not possible to produce a product having an even share over the entire volume while not occupying the occupied form even when occupied. Therefore, the first chocolate compound and the second chocolate compound should not be mixed with each other until they are discharged.

Looking at the process to be discharged through the nozzle in the fourth process as follows.

The first chocolate compound and the second chocolate compound discharged together through the nozzle are filled in a collecting molding means, for example, a rectangular frame having a predetermined depth, disposed at the bottom of the nozzle, wherein the entire block including the nozzle is horizontal. The chocolate blend falling from the nozzle because it moves in the direction is evenly filled in the rectangular frame and is spread by using the self-viscosity can be completely filled in the rectangular frame.

On the other hand, the chocolate product molded through the first to the fourth process as described above, as shown in Figure 4 of the accompanying drawings, is in the form of a rectangular band piece having a predetermined thickness, the first chocolate over the entire surface The blend and the second chocolate blend have an unspecified wave pattern that is evenly distributed.

In other words, as the first and second chocolate blends in a continuous band form are alternately distributed in the width direction of the product, they become wavy as a whole, and these wavy patterns are continuous over the entire surface of the product. Will lead to.

In this case, the first chocolate compound may have a dark color unique to the chocolate, and the second chocolate compound may have a light color such as white or beige.

Accordingly, since the dark and light colors are combined together on the entire surface of the product, it is possible to obtain the effect of giving consumers the urge to eat from a visual point of view.

As described above, the present invention provides a method for manufacturing a chocolate containing two different chocolate blends with different colors and tastes, thereby providing a chocolate product suitable for consumers' tastes and tastes. It is.

Claims (6)

In the method of manufacturing chocolate by extrusion method, the first chocolate compound and the second chocolate compound having different kinds of formulations are separately supplied to each storage unit located on each side, and are separately stored in each storage unit. And a second step of sequentially quantitatively sucking and extruding the first chocolate compound and the second chocolate compound stored in the first bottom using a piston pressurizing means and a 90 ° rotatable rotating body, and proceeding directly below. A third process of conveying each chocolate compound extruded in the second process to the nozzle using a two-way path in a direction and a transverse traveling direction, and the first chocolate compound conveyed in the third process is transferred to a central flow path. Guide the second chocolate blend to the flow path of the periphery of the circumference that is blocked from the flow path of the central portion so as to discharge simultaneously And a fourth step of forming the first chocolate compound and the second chocolate compound, which are discharged together, to be molded while being distributed over a predetermined area. The method of claim 1, wherein the supplying and storing of the chocolate compound in the first process and the extruding of the chocolate compound in the second process are performed simultaneously. The method of claim 1, wherein the suctioning of the chocolate compound in the second process is performed in a state where the storage unit and the piston operating region pass. The method according to claim 1, wherein in the third step, a plurality of paths that proceed in the direct direction and a path that proceeds in the crossing direction are provided at the same ratio. The method according to claim 1, wherein each of the chocolate mixture discharged through the nozzle in the fourth process is characterized in that one chocolate compound is discharged to the center and the other chocolate compound is surrounded around the discharge Method for producing two-color combination chocolate. The method according to claim 1 or 5, wherein in the fourth step, the entire block including the nozzle is moved horizontally so that the chocolate compound discharged through the nozzle can be distributed over a predetermined area. Method for producing color combination chocolate.