KR20150136238A

KR20150136238A - Apparatus for Scrapping

Info

Publication number: KR20150136238A
Application number: KR1020140063390A
Authority: KR
Inventors: 강원모
Original assignee: 강원모
Priority date: 2014-05-27
Filing date: 2014-05-27
Publication date: 2015-12-07

Abstract

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a chocolate scraping device used in an apparatus for forming a pattern including a real image using chocolate and embossed image, To a chocolate scraping device for filling.
The present invention is applied to an apparatus for forming a pattern of embossed on the surface of chocolate in such a manner that a chocolate of one color is filled in a mold having a dotted groove and then combined with chocolate of another color, 1. A chocolate scraping device for filling a chocolate and scraping off a remaining portion of the mold surface except for the grooves, comprising: a mold temporarily fixing means for temporarily fixing the mold during the scraping operation; A chocolate temperature holding means for maintaining the temperature of the chocolate filled in the mold during the scraping operation; A plate-like scrapper for performing the scraping operation; And scrapper driving means for reciprocating the scrapers while pressing them in a mold direction; The present invention provides a chocolate scraping device.

Description

{Apparatus for Scrapping}

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a chocolate scraping device used in an apparatus for forming a pattern including a real image using chocolate and embossed image, To a chocolate scraping device for filling.

Generally, chocolate has a structure in which fine particles such as cacao, milk, and sugar are dispersed in the oil, and a dispersion that dissolves as the temperature rises becomes a dispersion base. Such a chocolate is formed to have various structures such as a stick type and a shell type, and it meets various consumers' preferences.

Recently, various images or texts have been formed on the surface of the chocolate to stimulate the visual and tastes, or various logos have been introduced and utilized as marketing means. The simplest form is a chocolate cake with a cake logo printed on it. Fig. 1 is a chocolate cake placed on a cake of a mocha cake company. As can be seen in the photograph, the chocolate cake is a chocolate cake printed with dark chocolate on the top of white chocolate.

As shown in the photograph of FIG. 1, unlike chocolate printed in a simple form, chocolates printed at the same resolution as the photographs are being released recently, and their use as marketing means is increasing.

There are many ways to print chocolate like this.

First, there is a method called so-called transfer law. In the transfer method, an ink containing edible pigment and edible oil is prepared, the transfer paper is printed using the ink, the transfer paper is placed on the surface of the chocolate, and the printed pattern is transferred to the chocolate by the heat of the melted chocolate to form a pattern on the surface of the chocolate do. However, such a method has a problem that only the pattern is printed on the surface of the chocolate, and it can not form a three-dimensional decorative pattern and can not form a clear pattern. In addition, the use of edible pigments is a problem that should be overcome from consumer's anxiety about edible pigment.

In addition to the above method, extrusion method is known as a method of forming a three-dimensional decorative pattern having unevenness. In this method, a material for forming a decorative pattern is discharged from a nozzle of an extruder to move a nozzle or a chocolate body, . However, in this method, since the pattern is formed by the material discharged from the nozzle of the extruder, the pattern that can be formed is limited, and there is a problem that it is impossible to form a pattern of complicated shape, that is, a pattern of high resolution such as a photograph.

It is also known to improve these prior arts to form patterns on the surface of the chocolate using molds with engraved patterns represented by halftone dots. This method borrows the silk screen method in the art technique and forms the pattern by using the density of the dot, that is, the density of the dot. There may be a way to make patterns with dark chocolate on the surface of dark chocolate and a pattern with dark chocolate on the surface of white chocolate. If you are making pattern with white chocolate on dark chocolate, A relatively large amount of chocolate is put into a large size of a halftone dot, a relatively small amount of chocolate is put into a dark part (gray) by reducing the size of a halftone dot, and a dark chocolate is not exposed To form a desired image.

FIG. 2 is an example of a patterned chocolate represented by such a halftone dot, and FIG. 3 is an enlarged photograph showing an identification of a halftone dot by eyes.

It is very important to mold the mold very precisely and to fill the mold with chocolate in order to form the pattern with chocolate by using the dot.

SUMMARY OF THE INVENTION [0006] The present invention has been made in view of the above problems, and it is an object of the present invention to provide an apparatus and a method for forming a chocolate pattern using a mold having a halftone dot, To provide a chocolate scraping device capable of stably and precisely filling and continuously performing a chocolate filling operation while keeping the temperature of the chocolate appropriately so that the properties of the chocolate whose properties change sensitively with temperature are not changed .

As a means for solving the above-mentioned problems,

The present invention relates to an apparatus for filling a chocolate with a color of one color into a mold having a groove-shaped groove and then forming a pattern of embossing on the surface of the chocolate in a manner of combining with chocolate of another color, A chocolate scraping device for performing a scraping operation to remove remaining chocolate on a surface except for the grooves,

Mold temporary fixing means for temporarily fixing the mold during the scraping operation;

A chocolate temperature holding means for maintaining the temperature of the chocolate filled in the mold during the scraping operation;

A plate-like scrapper for performing the scraping operation; And

Scrapper driving means for reciprocating the scrapers while pressing them in a mold direction; The present invention provides a chocolate scraping device.

Preferably, the chocolate temperature holding means includes a temperature sensor and a heating means.

It is preferable that the mold temporary fixing means is a blower connected to a hole of the suction plate and provided with a suction hole formed in a portion where the mold is seated and formed with a plurality of holes.

According to the present invention, the chocolate can be uniformly, stably and precisely filled in a mold having a minute-sized groove to form a precise image, and the temperature of the chocolate can be precisely controlled so that the property of the chocolate, It is possible to provide a chocolate scraping device capable of continuously carrying out a chocolate filling operation while keeping it properly.

BRIEF DESCRIPTION OF THE DRAWINGS Fig. 1 is a photograph for explaining an example of a conventional patterned chocolate; Fig.
2 is a photograph explaining an example of forming a pattern on a chocolate using a halftone dot.
Figure 3 is an enlarged photograph of a halftone dot to illustrate the formation of patterns on chocolate using halftone dots.
4 is a photograph for explaining a chocolate scraping device according to an embodiment of the present invention;
5 is a photograph for explaining a mold temporarily fixing means;
6 to 10 are photographs for explaining a process of filling chocolate in a cavity formed in a mold using the chocolate scraping device shown in FIG.

Hereinafter, a chocolate scraping device according to one preferred embodiment of the present invention will be described with reference to the drawings, and specific details for carrying out the present invention will be provided.

FIG. 4 is a photograph for explaining a chocolate scraping device according to one embodiment of the present invention, FIG. 5 is a photograph for explaining a mold temporary fixing means, FIGS. 6 to 10 are views showing a chocolate scraping device To fill the cavity formed in the mold with chocolate.

The chocolate scraping device according to the present invention is used in an apparatus for embossing patterns of chocolate on the surface of a chocolate in such a manner that a chocolate having any one color is filled in a mold having grooves in the form of dots, The present invention relates to a chocolate scraping device, and more particularly, to a chocolate scraping device for filling a chocolate in a cavity of the mold and removing the chocolate remaining on the mold surface except for the groove.

The chocolate scraping apparatus according to the present embodiment comprises a mold temporary fixing means, a temperature holding means, a scrapper 30 and a scrapper driving means 40 as shown in Fig.

The mold temporary fixing means is for temporarily fixing the mold 1 during the scraping operation. The temporary fixing means is provided at a portion where the mold 1 is seated as shown in FIG. 5, And a blower (not shown) connected to the hole of the attracting plate. A vacuum pump can be used as the blower, and any one having an average degree of knowledge in the technical field to which the present invention belongs can be adopted sufficiently, so that it is not shown for convenience of illustration.

The means for maintaining the chocolate temperature includes a temperature sensor (not shown) and a heating means (not shown) for maintaining the temperature of the chocolate 2 filled in the mold during the scraping operation. The temperature sensor is a configuration for measuring the temperature of the chocolate (2). It is electronically detectable. The heating means is provided below the adsorption plate 11 and includes a heat wire. The temperature sensor, and the heat ray are also configured to be sufficiently adoptable if they have an average degree of knowledge in the art to which the present invention belongs.

Maintaining the temperature of the chocolate is very important in forming the pattern using chocolate. Since this is also related to tempering, the tempering of the chocolate will be described first.

Tempering is a very important process in the manufacture of chocolate. If the process of crystallization of cocoa butter is not properly controlled, various sizes of crystallization are achieved. In this case, some of the crystals become large enough to be visible to the naked eye, such large crystals can make the chocolate look mottled, and also create a polished surface. In addition, if the cocoa butter crystallizes in an inhomogeneous manner, it may cause the chocolate to break rather than break cleanly. The fat content in cocoa butter is crystallized in about six forms, the purpose of which is to leave only the most desirable form of crystallization. The table below summarizes the six types of decisions, the most desirable being the V form.

Crystallization temperature of chocolate and its characterization shape Melting temperature Characteristic Ⅰ 17 ℃ Smoothness, good bass, easy recording Ⅱ 21 ℃ Smoothness, good bass, easy recording Ⅲ 26 ℃ Hardness, fuzziness, easy recording IV 28 ℃ Stiffness, clean break, easy recording V 34 ℃ Light from the surface, hardness, most neatly broken, recording at body temperature VI 36 ℃ Stiff, it takes weeks to form crystals

In a typical tempering operation, the first step is to raise the temperature above 45 ° C to dissolve all the crystals and lower the temperature to 27 ° C to allow crystals of type V and IV to be formed. At this temperature, the chocolate is continually stirred to make nuclei that can form small sized crystals. Thereafter, the chocolate is heated to 31 DEG C to remove crystals of the IV form, leaving only crystals of the V form. If you subsequently change the temperature of the chocolate, the tempering process up to that time will be undone and you will have to do the same from scratch.

In this process, the temperature change is very important because the change in the temperature difference greatly affects the crystal formation of the chocolate.

On the other hand, maintaining the temperature of the chocolate properly is also very important in the work for finishing the tempering and for forming the pattern. Failure to control the temperature can result in improperly shaped crystals that affect the quality of the chocolate. Therefore, the present invention also has a temperature holding means for keeping the temperature of the chocolate at 32 캜 in the process of filling the chocolate in the groove of the mold, which is a very important constitution for continuously filling the chocolate in the mold for a long time.

The scrapers 30 are formed in a plate-like shape as shown in Fig. 4 for the scraping operation. The scraping operation means a process of filling the cavity formed in the mold 1 with the chocolate 2 and removing the chocolate 2 remaining in the portion of the surface of the mold 1 that is not formed with the groove.

The scrapper driving means 40 can be constituted by utilizing a linear motor or the like as a constitution for reciprocating the scrapper 30 while pressing the scrapper 30 in the direction of the mold 1.

It is very significant to drive the scrapers 30 by means of the scrapers driving means 40. If the chocolate 2 is left on the portion other than the groove formed in the mold 1, the quality of the product formed by the chocolate will seriously be adversely affected. Therefore, it is also important to fill the cavity of the mold 1 with the chocolate 2, but it is also very important to prevent the chocolate from remaining on the undesired portion of the mold 1. In this process, the scrapper 30 and the mold 1, the scrapper driving means 40 presses the scrapers 30 in the direction of the mold 1 constantly to maintain the same pressure, .

Hereinafter, a method of performing the scraping operation by the above-described chocolate scraping apparatus will be described with reference to FIGS. 6 to 10, and the description of functions, actions, and effects of the respective constitutions will be omitted.

6 to 10, the temperature is maintained by maintaining the temperature of the chocolate (white chocolates in the photograph) at 32 ° C, which is the most suitable temperature for scraping operation. Further, the work is performed in a state in which the mold 1 is temporarily fixed by the mold fixing means.

6 is a photograph immediately before the scraping operation is started in a state in which the mold 1 is fixed.

7 shows a state in which the scrapers 30 are half moved to the left in the photograph by the scraping driving means 40, that is, the chocolate 2 is filled in half of the grooves formed in the mold 1.

8 shows a state in which the scrapers 30 are moved to the left side in the photograph by the scraping driving means 40 and the chocolate 2 is filled in the whole of the grooves formed in the mold 1. In this state, it can be confirmed that the chocolate 2 is also applied to the undesired portion of the mold 1.

9 shows a state in which the scrapper 30 is moved to the left in the photograph by the scraping driving means 40 and then moved to the right by half. The whole of the groove formed in the mold 1 is filled with chocolate and half of the chocolate applied to the undesired portion of the mold 1 is removed.

Fig. 10 is a photograph of a state in which the scraping operation is completed. Fig. 10 is a state in which the entire chocolate coated on the undesired portion of the mold 1 is removed in a state where the entirety of the groove formed in the mold 1 is filled with chocolate.

While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is to be understood that the invention is not limited to the disclosed exemplary embodiments, The present invention can be embodied in various types of chocolate scrapping apparatuses within the scope of the technical idea of the present invention.

1: mold 2: chocolate
11: Suction plate 30: Scrapper
40: Scrapper driving means

Claims

The present invention relates to an apparatus for filling a chocolate with a color of one color into a mold having a groove-shaped groove and then forming a pattern of embossing on the surface of the chocolate in a manner of combining with chocolate of another color, A chocolate scraping device for performing a scraping operation to remove remaining chocolate on a surface except for the grooves,
Mold temporary fixing means for temporarily fixing the mold during the scraping operation;
A chocolate temperature holding means for maintaining the temperature of the chocolate filled in the mold during the scraping operation;
A plate-like scrapper for performing the scraping operation; And
A scrapper driving means for reciprocating the scrapper; And a chocolate scraping device.

The method according to claim 1,
Wherein the chocolate temperature holding means comprises a temperature sensor and a heating means.

The method according to claim 1,
Wherein the mold temporary fixing means is a blower connected to a hole of the suction plate, the suction plate being provided at a portion where the mold is seated and having a plurality of holes formed therein.