KR830005655A - 장식 초콜렛의 성형방법 - Google Patents
장식 초콜렛의 성형방법 Download PDFInfo
- Publication number
- KR830005655A KR830005655A KR1019810001578A KR810001578A KR830005655A KR 830005655 A KR830005655 A KR 830005655A KR 1019810001578 A KR1019810001578 A KR 1019810001578A KR 810001578 A KR810001578 A KR 810001578A KR 830005655 A KR830005655 A KR 830005655A
- Authority
- KR
- South Korea
- Prior art keywords
- chocolate
- chocolate material
- decorative
- mold
- base oil
- Prior art date
Links
- 235000019219 chocolate Nutrition 0.000 title claims 19
- 238000000034 method Methods 0.000 title claims 3
- 238000000465 moulding Methods 0.000 title claims 3
- 239000000463 material Substances 0.000 claims 13
- 239000002199 base oil Substances 0.000 claims 4
- 239000003925 fat Substances 0.000 claims 1
- 239000012530 fluid Substances 0.000 claims 1
- 239000003921 oil Substances 0.000 claims 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/04—Apparatus specially adapted for manufacture or treatment of cocoa or cocoa products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/04—Apparatus specially adapted for manufacture or treatment of cocoa or cocoa products
- A23G1/20—Apparatus for moulding, cutting, or dispensing chocolate
- A23G1/201—Apparatus not covered by groups A23G1/21 - A23G1/28
- A23G1/205—Apparatus in which the material is shaped at least partially in a mould, in the hollows of a surface, a drum, an endless band or by drop-by-drop casting or dispensing of the material on a surface, e.g. injection moulding, transfer moulding
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/04—Apparatus specially adapted for manufacture or treatment of cocoa or cocoa products
- A23G1/20—Apparatus for moulding, cutting, or dispensing chocolate
- A23G1/22—Chocolate moulds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/50—Cocoa products, e.g. chocolate; Substitutes therefor characterised by shape, structure or physical form, e.g. products with an inedible support
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/50—Cocoa products, e.g. chocolate; Substitutes therefor characterised by shape, structure or physical form, e.g. products with an inedible support
- A23G1/54—Composite products, e.g. layered laminated, coated, filled
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/02—Apparatus specially adapted for manufacture or treatment of sweetmeats or confectionery; Accessories therefor
- A23G3/20—Apparatus for coating or filling sweetmeats or confectionery
- A23G3/2007—Manufacture of filled articles, composite articles, multi-layered articles
- A23G3/2023—Manufacture of filled articles, composite articles, multi-layered articles the material being shaped at least partially in a mould, in the hollows of a surface, a drum, an endless band or by drop-by-drop casting or dispensing of the materials on a surface or an article being completed
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/02—Apparatus specially adapted for manufacture or treatment of sweetmeats or confectionery; Accessories therefor
- A23G3/28—Apparatus for decorating sweetmeats or confectionery
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Confectionery (AREA)
Abstract
내용 없음
Description
본 내용은 요부공개 건이므로 전문내용을 수록하지 않았음
Claims (1)
- 초콜렛본체의 표면에 이 초콜렛본체의 색과 상이한 색의 얇은두께의 요철(凹凸)입체장식무늬초콜렛을 성형고착시키기 위한 장식초콜렛의 성형방법으로서, 상기 입체장식무늬를 성형할 제1의 초콜렛재료중의 베이스유지(base油脂) 및 상기 초콜렛본체를 형성할 제2의 초콜렛재료중의 베이스유지로서 적어도 60중량%의 유지가 동일한 것을 사용하여 제1 및 제2의 초콜렛재료중의 베이스유지의 함유량이 30내지 40중량%의 범위의 것에서 선택하고, 상기 장식무늬를 새긴 형(型)에 먼저 유동상태의 상기 제1의 초콜렛재료를 얇는두께로 유입(流入)하고 상기 형의 표면을 스크레이프(scrape)하여 형의 장식무늬 각설부(刻設部)에 제1의 초콜렛재료를 삽입하고 또한 잔여 초콜렛재료를 긁어내고 이어서 즉시 제1의 초콜렛재료의 표면온도가 18℃내지 22℃로 되도록 급냉시켜서 이 재료중의 베이스유지의 미(微)결정화를 진행시키며, 이 미결정화의 진행과정에 있어서 상기 제1의 초콜렛재료 위에 유동상태의 상기 제2의 초콜렛재료를 유입시켜서 상기 제1및 제2의 초콜렛재료의 접촉표면부분에 있어서 상기 제2의 초콜렛재료중의 베이스유지가 제1의 초콜렛재료에 침투하여 결정고화(呼化)할때까지 냉각시키고, 그후 형을 뽑아내는 것을 특징으로 하는 장식초콜렛의 성형방법.※ 참고사항 : 최초출원 내용에 의하여 공개하는 것임.
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP56-57839 | 1981-04-18 | ||
JP56057839A JPS5918970B2 (ja) | 1981-04-18 | 1981-04-18 | 装飾チヨコレ−トの成形方法 |
Publications (2)
Publication Number | Publication Date |
---|---|
KR830005655A true KR830005655A (ko) | 1983-09-09 |
KR860000366B1 KR860000366B1 (ko) | 1986-04-16 |
Family
ID=13067127
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
KR1019810001578A KR860000366B1 (ko) | 1981-04-18 | 1981-05-07 | 장식 초콜렛의 성형방법 |
Country Status (4)
Country | Link |
---|---|
JP (1) | JPS5918970B2 (ko) |
KR (1) | KR860000366B1 (ko) |
CH (1) | CH649687A5 (ko) |
DE (1) | DE3119885C2 (ko) |
Families Citing this family (7)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US4480974A (en) * | 1983-03-30 | 1984-11-06 | Akutagawa Confectionery Co., Ltd. | Continuous and automatic apparatus for molding chocolate block having ornamental relief pattern |
JPS59220155A (ja) * | 1983-05-31 | 1984-12-11 | Akutagawa Seika Kk | 装飾チヨコレ−トの連続的自動製造装置 |
JPS6241660Y2 (ko) * | 1984-12-17 | 1987-10-24 | ||
JPS61153566U (ko) * | 1985-03-18 | 1986-09-24 | ||
FR2681510A1 (fr) * | 1991-09-25 | 1993-03-26 | Bourotte Alain | Procede de decoration de produits de confiserie et notamment de chocolat, produits ainsi obtenus. |
US6039554A (en) * | 1995-12-18 | 2000-03-21 | Akutagawa Confectionery Co., Ltd. | Molding apparatus for producing solidified articles |
BE1027556B1 (nl) * | 2019-09-06 | 2021-04-06 | De Laet Int Nv | Vormbare pasta met vaste deeltjes |
Family Cites Families (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
DE422223C (de) * | 1925-04-09 | 1925-11-27 | Henri Le Cerf | Form zur Herstellung von Tafelschokolade mit Reliefschmuck aus anderer Masse, beispielsweise dunklerer Schokolade |
-
1981
- 1981-04-18 JP JP56057839A patent/JPS5918970B2/ja not_active Expired
- 1981-05-07 KR KR1019810001578A patent/KR860000366B1/ko active
- 1981-05-18 CH CH3233/81A patent/CH649687A5/de not_active IP Right Cessation
- 1981-05-19 DE DE3119885A patent/DE3119885C2/de not_active Expired
Also Published As
Publication number | Publication date |
---|---|
DE3119885C2 (de) | 1986-04-24 |
JPS57174057A (en) | 1982-10-26 |
JPS5918970B2 (ja) | 1984-05-01 |
CH649687A5 (de) | 1985-06-14 |
KR860000366B1 (ko) | 1986-04-16 |
DE3119885A1 (de) | 1982-10-28 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
KR920017561A (ko) | 초콜렛 및 초콜렛 이용 식품 | |
DE69132565D1 (de) | Verfahren zur Herstellung von Schokoladenkonfekt mit feine Gasblasen enthaltender Fettcreme | |
KR830005655A (ko) | 장식 초콜렛의 성형방법 | |
DK204280A (da) | Fremgangsmaade og apparat til fremstilling af formet is-konfekture | |
US2193586A (en) | Process of manufacturing plastic objects of contrasting colors | |
ATE6052T1 (de) | Verfahren zur herstellung dekorativer glasgegenstaende. | |
GB1403696A (en) | Confectionery compositions | |
FI842148A (fi) | Saett vid tillverkning av formkroppar av fiberarmerad plast samt anordning foer anvaendning vid saodan tillverkning. | |
GB2013705A (en) | A process for the solvent fractionation of animal or vegetable fats in general | |
NO951268D0 (no) | Fremstilling av konfekt | |
ES553079A0 (es) | Un aparato para moldear un articulo a partir de un material preformado | |
JPS52100507A (en) | Creamy composition and fatty composition suitable for producing same | |
GB1441762A (en) | Method of supplying mould or die surfaces in chipless forming processes with a parting medium | |
JPS55153648A (en) | Pattern molding method | |
KR840002294A (ko) | 열가소성 재료로 부재를 성형하는 방법 | |
JPS5285206A (en) | Production of highly stable liquid oil | |
SU698766A1 (ru) | Смазка дл форм | |
OA05590A (fr) | Procédé d'enrichissement en protéines de produits comestibles. | |
KR900017694A (ko) | 프레스(press) 금형의 주조 방법 | |
JPS55110795A (en) | Method for developing of pattern on surface of aluminum or alloy material thereof | |
JPS53101181A (en) | Method of withdrawing molded products from a mold | |
JPS5736939A (en) | Painting of cakes | |
MY8200113A (en) | Process for the fractionation of glyceride oils or fats,and producing a hard butter | |
JPS5674348A (en) | Parting method of mold for casting | |
JPH04262743A (ja) | 印刷模様付き装飾チョコレート及びその製造方法 |