WO2016074143A1 - Moule spécial pour chocolat à la liqueur - Google Patents

Moule spécial pour chocolat à la liqueur 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
Authority
WO
WIPO (PCT)
Prior art keywords
chocolate
mold
die
end surface
punch
Prior art date
Application number
PCT/CN2014/090776
Other languages
English (en)
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/fr
Publication of WO2016074143A1 publication Critical patent/WO2016074143A1/fr

Links

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

L'invention concerne un moule spécial pour chocolat à la liqueur, qui est caractérisé en ce qu'il comprend une matrice mâle et une matrice femelle. Plusieurs cavités renfoncées sont réparties uniformément dans la matrice femelle, plusieurs noyaux chauffants sont répartis uniformément sur la surface d'extrémité inférieure de la matrice mâle, les noyaux chauffants sont poinçonnés dans les cavités renfoncées pour former des cavités de moule de coques en chocolat après la fermeture de la matrice femelle et de la matrice mâle, l'extrémité supérieure de chaque noyau chauffant fait saillie à partir de la surface d'extrémité supérieure de la matrice mâle, et un bloc coussin de fermeture de matrice est situé sur la surface d'extrémité supérieure de la matrice femelle ou la surface d'extrémité inférieure de la matrice mâle. Le moule est capable de former des coques en chocolat d'épaisseur uniforme.
PCT/CN2014/090776 2014-11-11 2014-11-11 Moule spécial pour chocolat à la liqueur WO2016074143A1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
PCT/CN2014/090776 WO2016074143A1 (fr) 2014-11-11 2014-11-11 Moule spécial pour chocolat à la liqueur

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
PCT/CN2014/090776 WO2016074143A1 (fr) 2014-11-11 2014-11-11 Moule spécial pour chocolat à la liqueur

Publications (1)

Publication Number Publication Date
WO2016074143A1 true WO2016074143A1 (fr) 2016-05-19

Family

ID=55953549

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/CN2014/090776 WO2016074143A1 (fr) 2014-11-11 2014-11-11 Moule spécial pour chocolat à la liqueur

Country Status (1)

Country Link
WO (1) WO2016074143A1 (fr)

Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1088743A (zh) * 1992-11-20 1994-07-06 尤尼利弗公司 甜食制造方法
CN1652691A (zh) * 2002-05-14 2005-08-10 Kmb产品股份公司 有壳食品的生产方法及设备

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1088743A (zh) * 1992-11-20 1994-07-06 尤尼利弗公司 甜食制造方法
CN1652691A (zh) * 2002-05-14 2005-08-10 Kmb产品股份公司 有壳食品的生产方法及设备

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