WO2006038580A1 - 複数色模様食品の製造方法 - Google Patents
複数色模様食品の製造方法 Download PDFInfo
- Publication number
- WO2006038580A1 WO2006038580A1 PCT/JP2005/018277 JP2005018277W WO2006038580A1 WO 2006038580 A1 WO2006038580 A1 WO 2006038580A1 JP 2005018277 W JP2005018277 W JP 2005018277W WO 2006038580 A1 WO2006038580 A1 WO 2006038580A1
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- WIPO (PCT)
- Prior art keywords
- mold
- food
- pattern
- producing
- fluid
- Prior art date
Links
- 235000013305 food Nutrition 0.000 title claims abstract description 94
- 238000000034 method Methods 0.000 title abstract description 6
- 239000000463 material Substances 0.000 claims abstract description 60
- 239000012530 fluid Substances 0.000 claims abstract description 57
- 238000002347 injection Methods 0.000 claims abstract description 12
- 239000007924 injection Substances 0.000 claims abstract description 12
- 235000019219 chocolate Nutrition 0.000 claims description 32
- 238000004519 manufacturing process Methods 0.000 claims description 17
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 13
- 239000003086 colorant Substances 0.000 claims description 12
- 235000021056 liquid food Nutrition 0.000 claims description 6
- 235000013351 cheese Nutrition 0.000 claims description 3
- 235000015110 jellies Nutrition 0.000 claims description 3
- 239000008274 jelly Substances 0.000 claims description 3
- 238000005192 partition Methods 0.000 claims 2
- 230000015572 biosynthetic process Effects 0.000 abstract 1
- 244000299461 Theobroma cacao Species 0.000 description 31
- 235000019222 white chocolate Nutrition 0.000 description 5
- 241000723353 Chrysanthemum Species 0.000 description 4
- 235000007516 Chrysanthemum Nutrition 0.000 description 4
- 238000010586 diagram Methods 0.000 description 4
- 235000014651 chocolate spreads Nutrition 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 238000007599 discharging Methods 0.000 description 2
- 230000009969 flowable effect Effects 0.000 description 2
- 238000003892 spreading Methods 0.000 description 2
- 241001275944 Misgurnus anguillicaudatus Species 0.000 description 1
- 241000219793 Trifolium Species 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000005429 filling process Methods 0.000 description 1
- 230000001788 irregular Effects 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C19/00—Cheese; Cheese preparations; Making thereof
- A23C19/14—Treating cheese after having reached its definite form, e.g. ripening, smoking
-
- 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
-
- 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
- A23G1/0003—Processes of manufacture not relating to composition or compounding ingredients
- A23G1/005—Moulding, shaping, cutting, or dispensing chocolate
-
- 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
- A23G1/0003—Processes of manufacture not relating to composition or compounding ingredients
- A23G1/005—Moulding, shaping, cutting, or dispensing chocolate
- A23G1/0053—Processes of shaping not covered elsewhere
- A23G1/0063—Processes in which the material is shaped at least partially in a mould, in the hollows of a surface, a drum, an endless band of 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
- A23G1/0003—Processes of manufacture not relating to composition or compounding ingredients
- A23G1/005—Moulding, shaping, cutting, or dispensing chocolate
- A23G1/0053—Processes of shaping not covered elsewhere
- A23G1/0063—Processes in which the material is shaped at least partially in a mould, in the hollows of a surface, a drum, an endless band of by drop-by-drop casting or dispensing of the material on a surface, e.g. injection moulding, transfer moulding
- A23G1/0066—Processes for laying down material in moulds or drop-by-drop on a surface, optionally with the associated heating, cooling, portioning, cutting cast-tail, anti-drip processes
-
- 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
- A23G3/0002—Processes of manufacture not relating to composition and compounding ingredients
- A23G3/0004—Processes specially adapted for manufacture or treatment of sweetmeats or confectionery
- A23G3/0019—Shaping of liquid, paste, powder; Manufacture of moulded articles, e.g. modelling, moulding, calendering
-
- 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
- A23G3/0002—Processes of manufacture not relating to composition and compounding ingredients
- A23G3/0004—Processes specially adapted for manufacture or treatment of sweetmeats or confectionery
- A23G3/0019—Shaping of liquid, paste, powder; Manufacture of moulded articles, e.g. modelling, moulding, calendering
- A23G3/0025—Processes 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 a 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
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/0002—Processes of manufacture not relating to composition and compounding ingredients
- A23G3/0004—Processes specially adapted for manufacture or treatment of sweetmeats or confectionery
- A23G3/0019—Shaping of liquid, paste, powder; Manufacture of moulded articles, e.g. modelling, moulding, calendering
- A23G3/0025—Processes 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 a drop-by-drop casting or dispensing of the material on a surface, e.g. injection moulding, transfer moulding
- A23G3/0027—Processes for laying down material in moulds or drum or a surface, optionally with the associated heating, cooling, portioning, cutting cast-tail, anti-drip process
-
- 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
- A23G3/0002—Processes of manufacture not relating to composition and compounding ingredients
- A23G3/0063—Coating or filling sweetmeats or confectionery
- A23G3/0065—Processes for making filled articles, composite articles, multi-layered articles
- A23G3/007—Processes for making 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
- A23G3/0002—Processes of manufacture not relating to composition and compounding ingredients
- A23G3/0063—Coating or filling sweetmeats or confectionery
- A23G3/0065—Processes for making filled articles, composite articles, multi-layered articles
- A23G3/007—Processes for making 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
- A23G3/0072—Processes for laying down the liquid, pasty or solid materials in moulds or drop-by-drop, on a surface or an article being completed, optionally with the associated heating, cooling, proportioning, cutting cast-tail, antidripping
-
- 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
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- 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
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/50—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by shape, structure or physical form, e.g. products with supported structure
-
- 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
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/50—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by shape, structure or physical form, e.g. products with supported structure
- A23G3/54—Composite products, e.g. layered, coated, filled
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
- A23P30/10—Moulding
Definitions
- the present invention relates to a method for producing a multi-color integrated pattern food such as the same fluid food material.
- Patent Document 1 discloses a method and an apparatus for forming a food having a pattern color-coded in three or more regions using a plurality of viscous fluid food materials having different colors.
- the invention of the following Patent Document 1 is not the one that feeds the liquid food of the food material supply device 71 color-coded to A and B.
- Each of A and B is sent out from the same flow path 15 via the first to third flow path groups 14.
- the liquid food of each color is sent into the flow path in the plate even after the delivery, and the layered food material is simultaneously discharged from the outlet 20.
- the present invention is premised on a liquid food with a considerably high viscosity, adjacent food materials are mixed in each channel and at the corner and outlet of the channel (vortex in the corner, etc.). There is a risk).
- the pattern of the present invention is a sending locus, the force is limited to a layered layer.
- Patent Document 1 Japanese Patent Laid-Open No. 10-234303
- Patent Document 2 JP-A-9 23818
- the object of the present invention is to provide a technical principle different from that of the above-described conventional example, that is, when a plurality of colors of fluid food materials are simultaneously charged into the same mold, the materials of the respective colors are in the form of a ring having a charging force.
- the present invention provides a method for producing a multicolor pattern food of the present invention.
- the multi-color pattern food of the present invention has been made for the above purpose, and the gist thereof is a method for producing various pattern foods using a fluid food material having a predetermined viscosity.
- the moving food material is not directly divided into nozzle loci of the same diameter provided for each color using multiple colors of the same viscosity, but is injected simultaneously in the same amount of each color into the mold, and multiple injections in the mold Set the point where the food pattern is raised, and the fluid food material poured into the mold gradually spreads in a water ring shape so that each adjacent fluid food material collides at the same shortest distance. Then, since it is in a fluid state, it squeezes together from the collision location and fills it while forming a linear boundary on both sides from the collision point. By temperature control It is to solidify the serial flow Dojo food material.
- the present invention does not mean that the same multiple pattern food can be reproduced any number of times by using the principle of squeezing. It is necessary to fill each color with the same amount of fluid food material of the same viscosity and fill it at a specific location in the same mold.
- the fluid food material having the above-mentioned conditions injected into the mold is filled with the fluid food in the form of Mt.
- the neighbors of the shortest distance collide with each other, and by continuing filling the adjacent liquid food materials have the same material viscosity and the same mass.
- a specific pattern can be obtained as a whole. After this, depending on the nature of the multi-pattern food obtained from the fluid food material, it is fixed by natural or temperature control.
- the food material that can be applied to the present invention to be changed from a fluid to a solid is selected from foods having a relatively low viscosity such as chocolate, cheese, jelly, and water candy.
- the viscosity is in the range of 500 cp to 20, OOOcp, preferably 1,000 cp to 2, OOOcp.
- the outer shape of the obtained multi-color pattern food depends on the form of various molds. For example, if the bottom of the mold is made flat, the flat part of the product is an upper flat pattern due to the upper surface.
- the mold forms not only the bottom but also the side of the product, for example, a pattern similar to the jagged pattern on the outer periphery of the coin can be formed.
- the multi-color pattern food of the present invention has the same strength by simultaneously injecting multiple colors of the same viscosity in the same mold into the mold from the same diameter nozzle port provided for each color in the same amount.
- the same multi-color pattern food can be produced in a short time by injecting and filling a plurality of colors into the mold once.
- these configurations are for convenience explaining the ability to make one multi-colored pattern food in one mold. Actually, a mold with multiple, for example, 12 holes in one mold. More pattern foods will pop up at the same time.
- fluid food materials of a plurality of colors are injected into the mold,
- the force that impacts adjacent objects spreads in the shape of a water ring, and those that collide with each other because they have the same viscosity! /
- the boundary line between each other becomes a straight line and fills the mold, so that the number of injections into the mold, the injection position, and the fluid state of the mold Depending on the shape of the side portion and the bottom portion filled with the material, it is possible to obtain various patterned foods as a whole except for the injection port at the top of the mold.
- FIG. 1 is an explanatory diagram for filling a fluid food material on the bottom surface of a mold used in the present invention.
- FIG. 2 An explanatory diagram of the state in which a part of the flowable food material is injected into a fixed position using the one shown in FIG.
- FIG. 3 is an explanatory view showing injection of nozzle force in the central cross section of FIG. 2.
- FIG. 4 is an explanatory diagram showing a state where fluid food material is further injected from FIG.
- FIG. 5 is an explanatory view showing a state in which the fluid food material is further filled from FIG.
- FIG. 6 (a) is a plan view of a state in which fluid food materials of two colors are filled with a diagonal line as a boundary line. (b) is a sectional view taken along line AA in (a). (C) is a cross-sectional view in which a concave pattern is provided on the bottom of the mold of (b), and this part is filled with a fluid food material different from (b).
- FIG. 7 (a) is a plan view of the mold completed in FIGS. 1 to 5.
- (B) is a BB cross-sectional view of (a).
- (C) is a cross-sectional view in which a concave pattern is provided on the bottom of the mold of (b) and this portion is filled with a fluid food material different from (b).
- FIG. 8 (a) is a plan view of a pattern 'form different from Fig. 6 and Fig. 7. (B) is a CC cross-sectional view of (a). (C) is a sectional view in which a concave pattern is provided at the bottom of (b) and filled with a fluid food material.
- FIG. 9 (a) is a plan view of a pattern 'form different from those of FIG. 6, FIG. 7 and FIG. (B) is a DD sectional view of (a).
- FIG. 10 (a) is a plan view of a pattern 'form different from those in Figs. 6, 7, 7, and 9. (B) is an EE cross-sectional view of (a).
- FIG. 11 is a cross-sectional view in which another fluid food material is filled in the filling blank portion of FIG. 9 (b).
- the fluid food materials of a plurality of colors injected into the same mold are spread out in a water ring shape, and the adjacent fluid food material rings collide with each other.
- Force A multicolor pattern food with a fixed pattern can be obtained by spreading in a straight line while squeezing each other.
- Figures 1 to 5 illustrate the manufacturing method of the present invention when the multi-color pattern food chocolate is used.
- Figures 6 to 11 show various pattern shapes in the mold made using these manufacturing methods. It is an example. In this example, for convenience, the power to explain an example of making chocolate as one multi-color food in one mold. Actually, 2 to 40 multi-color foods flow into the mold. Obtained by simultaneous injection of food materials.
- Fig. 1 is a plan view of the mold 1, and the four points O, P, Q, and R indicate the pouring position of the fluid food material from the nozzle hole 2 above each point.
- the injection position is a mark indicating the position determined in relation to the nozzle port where the mold is fixed upward, for convenience, and is not actually present. If the distances between O and P, O and R, Q and P, and Q and R are 1 (X), lZ2 (x) is obtained up to each intermediate point. 4 double-dashed lines from the center point of 1 in the mold to each corner are boundaries when fluid food materials with the same mass are injected with the same viscosity, which are also actually marked in the mold is not.
- FIG. 2 shows the nozzle port 2 shown in FIG. 3 (there are two nozzle ports to show the cross-section in the center of FIG. 2) around the points O, P, Q, and R in FIG. 1 is a plan view of an initial state of dropping / injecting into 1.
- FIG. 1 the water ring-shaped spread 3 of the falling point force of the flowing chocolate is slower than the drop speed (the spread speed is between the bottom surface 5 of the mold 1 and Resistance occurs, and the resistance occurs continuously), so it spreads in a water ring 3.
- FIG. 4 shows that immediately after the fluid chocolate spread in the shape of a water ring collides at four adjacent points, the fluid chocolate adjacent by the collision is adjacent to both sides in the direction of the arrow in which the direction of collision is changed by 90 degrees. It explains the state where the chocolates spread together at the straight boundary 4 while squeezing each other.
- FIG. 5 is a diagram of the flow of chocolate injected from the nozzle port 2 in succession from FIG. 4, and each adjacent flow of chocolate spread out to the corner of the mold 1 and then 4 places.
- the liquid chocolate from is poured until it fills the recess of mold 1.
- mold 1 is filled with fluid chocolate, the filling process is completed, and it is sent to the next cooling process by a belt conveyor (not shown) and solidified to obtain a two-color pattern chocolate as a product.
- FIG. 7 ( a ) shows the color-like chocolate of white 8 and chocolate color 9 in the finished mold 1 as shown in FIG. 1 to FIG.
- Fig. 7 (b) is a cross-sectional view taken along the line BB in Fig. 7 (a).
- Fig. 7 (c) is decorated with chocolate-colored chocolate filled in the concave chrysanthemum pattern 7 provided in a part of the bottom surface 5 of the mold 1 before the manufacturing steps of Figs. 7 (a) and (b). It is an improvement of sex as a whole.
- the top and bottom are made of chocolate color 9 and the left and right sides are made of white (white) chocolate 8.
- Fig. 6 (a) and (b) shows a different pattern from Fig. 7, and this pattern is divided into chocolate color 9 and white 8 at the diagonal boundary 6 as a boundary.
- FIG. 6 (c) the bottom of Mold 1 is filled with chocolate-colored chocolate in a concave chrysanthemum pattern, and fluid white chocolate 8 and chocolate-colored chocolate are simultaneously filled from above, as described above. The whole is integrated. In this case, fluid white chocolate and fluid chocolate chocolate can be made by pouring and filling at the same distance at a right angle to the boundary 6.
- Figs. 8 (a) and (b) are still another embodiment.
- the fluid white chocolate 8 and the chocolate-colored chocolate 9 are separated into two boundary lines 10 in two diagonal directions. Orthogonally By setting four injection points O, P, Q, and R that are kept equidistant from each other, the pattern shown in the figure can be obtained.
- FIG. 8 (c) the bottom of the mold 1 is filled with chocolate-colored chocolate in the same chrysanthemum recess 7 as in FIGS. 7 (c) and 6 (c).
- the mold hole in Fig. 9 is provided with innumerable vertical stripes 12 on the inner wall, and in the order of Fig. 1 to Fig. 5, the two-colored chocolate 8, 9 is bordered by 11 Finished in the mold.
- a wavy unevenness 13 was provided at the bottom of the mold 1 so that a wavy unevenness was formed on the chocolate surface removed from the mold 1.
- Fig. 10 shows a four-leaf clover-like irregularity 13 on the side wall of the mold 1 in place of the irregularity 12 on the inner wall of the mold in Fig. 9, and the white chocolate 8 and chocolate-colored chocolate 9 are the boundary line. 12 finished in mold 1.
- a boundary line 14 At the bottom of the mold 1 is a boundary line 14 with the mold side raised in order to lower the boundary line of the four clovers of the chocolate that has come out.
- Fig. 11 shows mold 1 of Fig. 9 (b), white chocolate 8 and chocolate-colored chocolate 9 are filled at the same time with a little space at the top of mold 1, and another chocolate-colored chocolate is added to the space. Is filled in the entire upper surface of the mold 1.
- fluid food materials of two or more colors such as chocolate, cheese, jelly, and water candy are used, and when the fluid food material is poured into a mold and filled, a boundary line is formed by squeezing.
- the viscosity depends on the material ⁇ 500cp ⁇ 20, OOOcp's power is preferred! / ⁇
Abstract
Description
Claims
Priority Applications (4)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
EP05788077A EP1797767A4 (en) | 2004-10-04 | 2005-10-03 | PROCESS FOR PRODUCING FOOD WITH MULTICOLOR PATTERN |
US11/576,552 US20090104318A1 (en) | 2004-10-04 | 2005-10-03 | Process for Producing Food with Multicolored Pattern |
AU2005290516A AU2005290516A1 (en) | 2004-10-04 | 2005-10-03 | Process for producing food with multicolored pattern |
CA002582756A CA2582756A1 (en) | 2004-10-04 | 2005-10-03 | Process for producing food with multicolored pattern |
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP2004-291300 | 2004-10-04 | ||
JP2004291300A JP2006101744A (ja) | 2004-10-04 | 2004-10-04 | 複数色模様食品の製造方法 |
Publications (1)
Publication Number | Publication Date |
---|---|
WO2006038580A1 true WO2006038580A1 (ja) | 2006-04-13 |
Family
ID=36142653
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
PCT/JP2005/018277 WO2006038580A1 (ja) | 2004-10-04 | 2005-10-03 | 複数色模様食品の製造方法 |
Country Status (7)
Country | Link |
---|---|
US (1) | US20090104318A1 (ja) |
EP (1) | EP1797767A4 (ja) |
JP (1) | JP2006101744A (ja) |
KR (1) | KR20070063558A (ja) |
AU (1) | AU2005290516A1 (ja) |
CA (1) | CA2582756A1 (ja) |
WO (1) | WO2006038580A1 (ja) |
Families Citing this family (6)
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JP4862089B2 (ja) * | 2010-07-12 | 2012-01-25 | 芥川製菓株式会社 | 複数色模様食品の製造方法とその製造装置 |
US8757997B2 (en) * | 2011-06-30 | 2014-06-24 | Original Gourmet Food Company, Inc. | Deposited hard shell and soft chewy center candy and method of making |
WO2013138246A1 (en) * | 2012-03-12 | 2013-09-19 | Mckibben Anne-Christine | Edible wafer |
JP6304702B2 (ja) * | 2013-04-04 | 2018-04-04 | 株式会社ロッテ | バー・スティックタイプの食品およびその製造方法 |
EP3107405A1 (en) * | 2014-02-21 | 2016-12-28 | Perfetti Van Melle S.p.A. | Edible multicoloured, fat-based, solid oral compositions and the manufacturing process thereof |
CN115316475B (zh) * | 2022-08-25 | 2023-11-28 | 安徽金诺食品有限公司 | 多色巧克力生产机 |
Citations (2)
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JP2000050802A (ja) * | 1998-08-07 | 2000-02-22 | Akutagawa Seika Kk | 装飾食品及びその製造方法とその製造装置 |
JP2001145460A (ja) * | 2000-11-27 | 2001-05-29 | Akutagawa Seika Kk | チョコレート |
Family Cites Families (7)
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US4184613A (en) * | 1974-12-30 | 1980-01-22 | Phillips Petroleum Company | Apparatus for combining a plurality of viscous streams to form a patterned product |
US6231902B1 (en) * | 1993-03-18 | 2001-05-15 | Nestec S.A. | Mousse containing sterilized pieces of chocolate |
JP3272972B2 (ja) * | 1997-02-27 | 2002-04-08 | 森永製菓株式会社 | 流動性食品素材の成形方法及び成形装置 |
JP3052194B2 (ja) * | 1997-05-28 | 2000-06-12 | 芥川製菓株式会社 | チョコレート菓子を製造するノズルとそのノズルを使用したチョコレート菓子の製造方法 |
JP3723348B2 (ja) * | 1998-06-12 | 2005-12-07 | 芥川製菓株式会社 | 装飾食品およびその製造方法と製造装置 |
JP3898368B2 (ja) * | 1999-01-25 | 2007-03-28 | 森永製菓株式会社 | 可塑性食品素材の成形方法 |
US6099880A (en) * | 1999-05-24 | 2000-08-08 | Nabisco, Inc. | Variable-width swirl pattern in candy |
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2004
- 2004-10-04 JP JP2004291300A patent/JP2006101744A/ja active Pending
-
2005
- 2005-10-03 AU AU2005290516A patent/AU2005290516A1/en not_active Abandoned
- 2005-10-03 CA CA002582756A patent/CA2582756A1/en not_active Abandoned
- 2005-10-03 WO PCT/JP2005/018277 patent/WO2006038580A1/ja active Application Filing
- 2005-10-03 EP EP05788077A patent/EP1797767A4/en not_active Withdrawn
- 2005-10-03 KR KR1020077009178A patent/KR20070063558A/ko not_active Application Discontinuation
- 2005-10-03 US US11/576,552 patent/US20090104318A1/en not_active Abandoned
Patent Citations (2)
Publication number | Priority date | Publication date | Assignee | Title |
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JP2000050802A (ja) * | 1998-08-07 | 2000-02-22 | Akutagawa Seika Kk | 装飾食品及びその製造方法とその製造装置 |
JP2001145460A (ja) * | 2000-11-27 | 2001-05-29 | Akutagawa Seika Kk | チョコレート |
Non-Patent Citations (1)
Title |
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See also references of EP1797767A4 * |
Also Published As
Publication number | Publication date |
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KR20070063558A (ko) | 2007-06-19 |
US20090104318A1 (en) | 2009-04-23 |
EP1797767A4 (en) | 2009-05-13 |
EP1797767A1 (en) | 2007-06-20 |
JP2006101744A (ja) | 2006-04-20 |
AU2005290516A1 (en) | 2006-04-13 |
CA2582756A1 (en) | 2006-04-13 |
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