WO2016074143A1 - Special mold for liqueur chocolate - Google Patents

Special mold for liqueur chocolate Download PDF

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Publication number
WO2016074143A1
WO2016074143A1 PCT/CN2014/090776 CN2014090776W WO2016074143A1 WO 2016074143 A1 WO2016074143 A1 WO 2016074143A1 CN 2014090776 W CN2014090776 W CN 2014090776W WO 2016074143 A1 WO2016074143 A1 WO 2016074143A1
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WO
WIPO (PCT)
Prior art keywords
chocolate
mold
die
end surface
punch
Prior art date
Application number
PCT/CN2014/090776
Other languages
French (fr)
Chinese (zh)
Inventor
韦红
Original Assignee
韦红
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by 韦红 filed Critical 韦红
Priority to PCT/CN2014/090776 priority Critical patent/WO2016074143A1/en
Publication of WO2016074143A1 publication Critical patent/WO2016074143A1/en

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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
    • A23G1/20—Apparatus for moulding, cutting, or dispensing chocolate
    • A23G1/21—Apparatus for moulding hollow products, open shells or other articles having cavities, e.g. open cavities

Definitions

  • the invention relates to a special mold for chocolate heart chocolate, in particular to a special mold for chocolate heart chocolate with uniform thickness of chocolate shell.
  • Chocolate is a kind of sweet food made from cocoa pulp and cocoa butter. It is not only delicate and sweet, but also has a strong aroma. Chocolate can be eaten directly, or used to make cakes, ice cream, etc. On romantic Valentine's Day, it is the protagonist who expresses love.
  • the wine chocolate is infused into various types of wine in chocolate, and is popular among consumers because of its aroma of chocolate and wine.
  • the chocolate syrup is poured out to form a hollow chocolate shell, and then the wine-containing core material is injected into the inner cavity of the outer casing, and finally the chocolate pulp is sealed at the outer end of the inner cavity.
  • the disadvantage of this kind of structure is that the thickness of the chocolate shell is uneven, which causes the amount of the core material to be different, which affects the taste of the chocolate.
  • the technical problem to be solved by the present invention is to provide a special mold for chocolate heart chocolate having a thin and uniform outer shell of chocolate.
  • the technical solution of the present invention is: a special mold for wine chocolate, which is innovative in that it comprises a convex mold and a concave mold, and a plurality of concave cavities are evenly distributed on the concave mold, and the lower end surface of the convex mold is evenly distributed.
  • a plurality of heating cores, the concave mold and the male mold are clamped, and the heating core extends into the concave cavity to form a chocolate outer casing cavity; the heating core top end protrudes from the upper end surface of the convex mold; the upper end surface or the convex mold of the concave mold
  • the lower end surface is provided with a mold clamping pad.
  • the invention has the advantages that the special mold for the chocolate heart chocolate is formed by the combination of the concave mold and the convex mold to form a cavity capable of directly preparing the outer shell of the chocolate heart, and can be smoothly released after being heated by the heating core on the punch, thereby obtaining a thickness and a uniform shape.
  • chocolate shell At the same time, the mold clamping pad leaves a certain gap between the punch and the die, so that the excess chocolate slurry can be smoothly discharged.
  • Fig. 1 is a schematic view showing the structure of a special mold for a chocolate heart of the present invention.
  • the punch 11 and the die 12 are included, and a plurality of concave cavities are evenly distributed on the die 12.
  • the lower end surface of the punch 11 is uniformly distributed with a plurality of heating cores 13, and the die 12 and the punch 11 are heated after being clamped.
  • the core 13 extends into the center of the cavity to form a chocolate outer casing cavity 14.
  • the top end of the heating core 13 protrudes from the upper end surface of the punch 11, and the lower end surface of the punch 11 is provided with a mold clamping pad 15, and the mold clamping pad 15 may be disposed on the upper end surface of the female mold 12.
  • the mold is pre-cooled, so that the chocolate slurry in the special chocolate mold cavity 14 is solidified into a chocolate shell, and then the punch 11 is heated, so that the inner wall of the chocolate shell near the outer surface portion of the punch 11 is slightly melted, thereby smoothly pulling out the convexity.
  • Mode 11

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Confectionery (AREA)

Abstract

A special mold for liqueur chocolate is characterized by comprising a male die and a female die. Several recessed cavities are uniformly distributed in the female die, several heating cores are uniformly distributed on the lower end surface of the male die, the heating cores are punched into the recessed cavities to form mold cavities of chocolate shells after closing of the female die and the male die, the top end of each heating core protrudes from the upper end surface of the male die, and a die-closing cushion block is provided on the upper end surface of the female die or the lower end surface of the male die. The mold is capable of forming chocolate shells of uniform thickness.

Description

一种酒心巧克力专用模具 Special mold for wine heart chocolate 一种酒心巧克力专用模具Special mold for wine heart chocolate
技术领域Technical field
本发明涉及一种酒心巧克力专用模具，特别涉及一种巧克力外壳厚薄均匀的酒心巧克力专用模具。The invention relates to a special mold for chocolate heart chocolate, in particular to a special mold for chocolate heart chocolate with uniform thickness of chocolate shell.
背景技术Background technique
巧克力是以可可浆，和可可脂为主要原料制成的一种甜食。它不但口感细腻甜美，而且还具有一股浓郁的香气。巧克力可以直接食用，也可被用来制作蛋糕、冰激凌等，在浪漫的情人节，它更是表达爱情少不了的主角。Chocolate is a kind of sweet food made from cocoa pulp and cocoa butter. It is not only delicate and sweet, but also has a strong aroma. Chocolate can be eaten directly, or used to make cakes, ice cream, etc. On romantic Valentine's Day, it is the protagonist who expresses love.
酒心巧克力在巧克力中注进各式酒类，由于其同时具有巧克力和美酒的芳香而受到广大消费者的喜爱。在制作酒心巧克力时，传统的方法将巧克力浆注入模具的巧克力成型型腔内，通过冷道冷却，使得靠近模具内壁的巧克力浆凝固，再人工翻转倒置模具，将模具型腔中心未凝固的巧克力浆倒出，从而形成空心的巧克力外壳，再在外壳内腔注入含酒的芯料，最后在内腔外端部注巧克力浆封闭。该种结构的缺点是：巧克力外壳的厚薄不均，造成芯料加入量不同，影响巧克力口感。The wine chocolate is infused into various types of wine in chocolate, and is popular among consumers because of its aroma of chocolate and wine. In the production of wine chocolate, the traditional method of injecting the chocolate slurry into the chocolate molding cavity of the mold, cooling through the cold passage, solidifying the chocolate slurry near the inner wall of the mold, and manually inverting the inverted mold to unsolidify the center of the mold cavity. The chocolate syrup is poured out to form a hollow chocolate shell, and then the wine-containing core material is injected into the inner cavity of the outer casing, and finally the chocolate pulp is sealed at the outer end of the inner cavity. The disadvantage of this kind of structure is that the thickness of the chocolate shell is uneven, which causes the amount of the core material to be different, which affects the taste of the chocolate.
发明内容Summary of the invention
本发明要解决的技术问题是提供一种巧克力外壳厚薄均匀的酒心巧克力专用模具。The technical problem to be solved by the present invention is to provide a special mold for chocolate heart chocolate having a thin and uniform outer shell of chocolate.
为解决上述技术问题，本发明的技术方案为：一种酒心巧克力专用模具，其创新点在于：包括凸模和凹模，凹模上均匀分布有若干凹腔，凸模下端面均匀分布有若干加热芯，所述凹模和凸模合模后加热芯伸入凹腔内构成巧克力外壳型腔；所述加热芯顶端伸出凸模的上端面；所述凹模的上端面或凸模的下端面设置有合模垫块。In order to solve the above technical problem, the technical solution of the present invention is: a special mold for wine chocolate, which is innovative in that it comprises a convex mold and a concave mold, and a plurality of concave cavities are evenly distributed on the concave mold, and the lower end surface of the convex mold is evenly distributed. a plurality of heating cores, the concave mold and the male mold are clamped, and the heating core extends into the concave cavity to form a chocolate outer casing cavity; the heating core top end protrudes from the upper end surface of the convex mold; the upper end surface or the convex mold of the concave mold The lower end surface is provided with a mold clamping pad.
本发明的优点在于：酒心巧克力专用模具利用凹模和凸模配合形成能够直接制得酒心巧克力外壳的型腔，并能够通过凸模上的加热芯加热后顺利脱模，得到厚薄一致的巧克力外壳。同时，合模垫块使得凸模和凹模之间留有一定的间隙，能够让多余的巧克力浆顺利排出。The invention has the advantages that the special mold for the chocolate heart chocolate is formed by the combination of the concave mold and the convex mold to form a cavity capable of directly preparing the outer shell of the chocolate heart, and can be smoothly released after being heated by the heating core on the punch, thereby obtaining a thickness and a uniform shape. Chocolate shell. At the same time, the mold clamping pad leaves a certain gap between the punch and the die, so that the excess chocolate slurry can be smoothly discharged.
附图说明DRAWINGS
图1为本发明酒心巧克力专用模具结构示意图。Fig. 1 is a schematic view showing the structure of a special mold for a chocolate heart of the present invention.
具体实施方式detailed description
如图1所示，包括凸模11和凹模12，凹模12上均匀分布有若干凹腔，凸模11下端面均匀分布有若干加热芯13，凹模12和凸模11合模后加热芯13伸入凹腔中心内构成巧克力外壳型腔14。加热芯13顶端伸出凸模11的上端面，并在凸模11的下端面设置有合模垫块15，合模垫块15也可设置在凹模12的上端面。As shown in FIG. 1, the punch 11 and the die 12 are included, and a plurality of concave cavities are evenly distributed on the die 12. The lower end surface of the punch 11 is uniformly distributed with a plurality of heating cores 13, and the die 12 and the punch 11 are heated after being clamped. The core 13 extends into the center of the cavity to form a chocolate outer casing cavity 14. The top end of the heating core 13 protrudes from the upper end surface of the punch 11, and the lower end surface of the punch 11 is provided with a mold clamping pad 15, and the mold clamping pad 15 may be disposed on the upper end surface of the female mold 12.
工作原理：在酒心巧克力专用模具的凹模12内注入适量的巧克力浆，人工将酒心巧克力专用模具的凸模11置于凹模12上合模，凸模11和凹模12合模后构成巧克力外壳型腔14。若巧克力浆量超过型腔14的体积，则溢出至凹模12与凸模11的间隙中，该溢出的巧克力浆可在后面的工序中进行铲除。对模具预冷，使得酒心巧克力专用模具型腔14内的巧克力浆凝固成巧克力外壳，再对凸模11加热，使得靠近凸模11外表面部分的巧克力外壳内壁略微融化，从而顺利拔出凸模11。Working principle: in the concave mold 12 of the special mold for the chocolate heart chocolate, an appropriate amount of chocolate pulp is injected, and the punch 11 of the special mold for the chocolate heart chocolate is manually placed on the concave mold 12, and the punch 11 and the concave mold 12 are clamped. A chocolate casing cavity 14 is formed. If the amount of the chocolate syrup exceeds the volume of the cavity 14, it overflows into the gap between the die 12 and the punch 11, and the overflowed chocolate syrup can be removed in a later process. The mold is pre-cooled, so that the chocolate slurry in the special chocolate mold cavity 14 is solidified into a chocolate shell, and then the punch 11 is heated, so that the inner wall of the chocolate shell near the outer surface portion of the punch 11 is slightly melted, thereby smoothly pulling out the convexity. Mode 11.

Claims (1)

  1. 一种酒心巧克力专用模具，其特征在于：包括凸模和凹模，凹模上均匀分布有若干凹腔，凸模下端面均匀分布有若干加热芯，所述凹模和凸模合模后加热芯伸入凹腔内构成巧克力外壳型腔；所述加热芯顶端伸出凸模的上端面；所述凹模的上端面或凸模的下端面设置有合模垫块。The utility model relates to a special mold for wine chocolate, which comprises: a convex die and a concave die, a plurality of concave cavities are evenly distributed on the concave die, and a plurality of heating cores are evenly distributed on the lower end surface of the convex die, and the concave die and the convex die are closed after being clamped The heating core extends into the cavity to form a chocolate casing cavity; the heating core top protrudes from the upper end surface of the punch; and the upper end surface of the die or the lower end surface of the punch is provided with a clamping pad.
PCT/CN2014/090776 2014-11-11 2014-11-11 Special mold for liqueur chocolate WO2016074143A1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
PCT/CN2014/090776 WO2016074143A1 (en) 2014-11-11 2014-11-11 Special mold for liqueur chocolate

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Application Number Priority Date Filing Date Title
PCT/CN2014/090776 WO2016074143A1 (en) 2014-11-11 2014-11-11 Special mold for liqueur chocolate

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Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1088743A (en) * 1992-11-20 1994-07-06 尤尼利弗公司 Confectionery
CN1652691A (en) * 2002-05-14 2005-08-10 Kmb产品股份公司 Method and device for the production of edibles comprising an outer shell

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1088743A (en) * 1992-11-20 1994-07-06 尤尼利弗公司 Confectionery
CN1652691A (en) * 2002-05-14 2005-08-10 Kmb产品股份公司 Method and device for the production of edibles comprising an outer shell

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