WO2024224866A1 - 菓子及び菓子の製造方法 - Google Patents

菓子及び菓子の製造方法 Download PDF

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Publication number
WO2024224866A1
WO2024224866A1 PCT/JP2024/010067 JP2024010067W WO2024224866A1 WO 2024224866 A1 WO2024224866 A1 WO 2024224866A1 JP 2024010067 W JP2024010067 W JP 2024010067W WO 2024224866 A1 WO2024224866 A1 WO 2024224866A1
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WIPO (PCT)
Prior art keywords
confectionery
outer shell
main body
mold
producing
Prior art date
Legal status (The legal status 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 status listed.)
Ceased
Application number
PCT/JP2024/010067
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English (en)
French (fr)
Japanese (ja)
Inventor
淳 根岸
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Bandai Co Ltd
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Bandai Co Ltd
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Filing date
Publication date
Application filed by Bandai Co Ltd filed Critical Bandai Co Ltd
Publication of WO2024224866A1 publication Critical patent/WO2024224866A1/ja
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

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    • 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 or filled
    • A23G1/545—Hollow products, e.g. with inedible or edible filling, fixed or movable within the cavity
    • 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
    • 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 or an endless band, or by drop-by-drop casting or dispensing of the material on a surface, e.g. injection moulding or 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
    • A23G1/0076—Processes for moulding hollow products, open shells or other articles having cavities, e.g. open cavities
    • 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
    • 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 or 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
    • 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
    • A23G3/0029—Moulding processes for hollow products, e.g. opened shell
    • 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
    • A23G3/0053—Processes for moulding candy in the plastic state
    • 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
    • A23G3/545—Composite products, e.g. layered, coated, filled hollow products, e.g. with inedible or edible filling, fixed or movable within the cavity
    • A—HUMAN NECESSITIES
    • A63—SPORTS; GAMES; AMUSEMENTS
    • A63H—TOYS, e.g. TOPS, DOLLS, HOOPS OR BUILDING BLOCKS
    • A63H3/00—Dolls
    • A63H3/003—Dolls specially adapted for a particular function not connected with dolls
    • A63H3/005—Dolls specially adapted for a particular function not connected with dolls for use as container
    • A—HUMAN NECESSITIES
    • A63—SPORTS; GAMES; AMUSEMENTS
    • A63H—TOYS, e.g. TOPS, DOLLS, HOOPS OR BUILDING BLOCKS
    • A63H33/00—Other toys
    • A63H33/42—Toy models or toy scenery not otherwise covered
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
    • B65D81/00—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents
    • B65D81/36—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents adapted to be used for non-packaging purposes after removal of contents
    • B65D81/365—Containers, or parts thereof, simulating or being incorporated into other items, e.g. puppet, animal, vehicle, building, dumb bells
    • 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
    • A23G2220/00—Products with special structure
    • A23G2220/22—Hollow products, e.g. with inedible or edible filling, fixed or movable within the cavity
    • A—HUMAN NECESSITIES
    • A63—SPORTS; GAMES; AMUSEMENTS
    • A63H—TOYS, e.g. TOPS, DOLLS, HOOPS OR BUILDING BLOCKS
    • A63H3/00—Dolls

Definitions

  • the present invention relates to confectionery and a method for producing confectionery.
  • Patent Document 1 discloses a capsule structure in which an item (toy) such as a figure is stored inside, and the capsule is covered with sweets.
  • the spherical capsule candy is made up of two hemispherical capsules joined together.
  • the capsule can be removed by breaking the candy, but the candy is not very entertaining when simply eaten.
  • the present invention aims to provide highly interesting confections and a method for producing the confections.
  • the confectionery of one embodiment of the present invention is a confectionery comprising a spherical, hollow body portion, the body portion including a first outer shell portion of a first color and a second outer shell portion of a second color different from the first color, and the connecting portion between the first outer shell portion and the second outer shell portion is connected without any step on the outer periphery.
  • a method for producing confectionery includes a filling step of filling a first mold with a first raw material of a first color and a second mold with a second raw material of a second color, a molding step of forming the first raw material filled in the first mold into a first outer shell part having a hemispherical shape with an internal space and forming the second raw material filled in the second mold into a second outer shell part having a hemispherical shape with an internal space, a container inserting step of inserting a container into the internal space of the molded first outer shell part or the internal space of the second outer shell part, and a connecting step of connecting the first outer shell part and the second outer shell part to form a spherical main body part.
  • the present invention makes it possible to provide confectionery that is easy to handle.
  • FIG. 1 is a perspective view showing one embodiment of the confectionery of the present invention.
  • FIG. 2 is a cross-sectional view of a main part of the confectionery shown in FIG. 1 .
  • FIG. 2 is an exploded perspective view showing the initial state when the confectionery shown in FIG. 1 is disassembled.
  • FIG. 2 is an exploded perspective view showing the final disassembled state of the confectionery shown in FIG. 1.
  • FIGS. 1A and 1B are schematic diagrams showing an example of a moving process when filling ingredients during the manufacture of a confectionery, where (a) is a schematic oblique view and (b) is a schematic side view. 4 is a schematic side view showing a molding process of the first outer shell portion and the second outer shell portion.
  • FIG. FIG. 2 is a schematic side view showing a state in which a container is placed in a mold.
  • FIG. 2 is a schematic diagram showing an example of an inversion process during the manufacture of confectionery.
  • FIG. 1 is a perspective view showing one embodiment of a confectionery product
  • FIG. 2 is a cross-sectional view of a main part of the confectionery product shown in FIG.
  • the confectionery 1 has a spherical exterior and a main body 20 that houses a hollow, spherical container 10.
  • This main body 20 is a chocolate confectionery consisting of a first outer shell 21 of a first color, for example, white, and a second outer shell 22 of a second color, for example, black, that is different from the first color.
  • the first outer shell 21 and the second outer shell 22 use chocolate materials of different flavors; for example, the white first outer shell 21 is white chocolate and the black second outer shell 22 is milk chocolate, with equal amounts of white chocolate and milk chocolate.
  • the container 10 is made of a hard material such as synthetic resin.
  • connection portion 28 which is the boundary between the two colors, has an outer circumferential surface 20us that is a beautiful spherical shape without any steps, and the internal space SP1 is also a spherical space without any steps.
  • the main body 20 is a chocolate confectionery, it is opaque, and when the first outer shell 21 and the second outer shell 22 are connected, the container 10 contained inside cannot be seen.
  • the main body 20 has its entire outer surface 20us covered by a covering member 50.
  • This covering member 50 is made of opaque colored wrapping paper or packaging film with a pattern or the like, and prevents the main body 20 from being seen from the outside.
  • the covering member 50 is also provided so as to be in close contact with the outer circumferential surface 20us of the main body 20. Therefore, the main body 20 is wrapped in the covering member 50 and can be rolled around for play before being eaten.
  • the main body 20 in the first state before being disassembled or destroyed, is configured so that only a portion of the outer peripheral surface 10us of the container 10 (the lower end P in the figure) is in contact with the inner peripheral surface 20is of the main body 20.
  • the size of the space SP1 of the main body 20 is configured to form a gap with respect to the outer diameter size of the container 10.
  • the main body 20 directly accommodates the container 10 within the space SP1 and is capable of swinging within the space SP1. For example, when the main body 20 is shaken, the inner circumferential surface 20is of the main body 20 comes into contact with the outer circumferential surface 10us of the container 10, generating sound.
  • the maximum diameter D1 of the main body 20 is set within the range of, for example, 4 cm to 6 cm
  • the maximum diameter d2 of the container 10 contained therein is set within the range of 3 cm to 5 cm.
  • FIG. 3 is an exploded perspective view showing the initial state when the confectionery 1 is disassembled
  • FIG. 4 is an exploded perspective view showing the final disassembled state of the confectionery 1.
  • the main body 20 is divided into a second state as shown in Figure 3, whereby the main body 20 and the container 10 can be separated to enable the main body 20 to be eaten and the container 10 to be removed.
  • the container 10 contained in the main body 20 is disassembled.
  • the container 10 is composed of, for example, two parts, a first main part 11 and a second main part 12, which are fitted together, and by disassembling the first main part 11 and the second main part 12, the object C, which is a figure of a specific character contained in the container 10, can be taken out.
  • the object C can be eaten and the object C in the container 10 can be played with.
  • the object C is prepared in the form of various figurines, one of which is contained in the container 10. Thus, the user can enjoy eating the sweets 1 while collecting the figurines.
  • Fig. 5 is a schematic perspective view showing an example of a forming mold and an arrangement of the forming molds during the production of the confectionery 1.
  • Fig. 6 is a flow chart showing an example of a method for producing the confectionery 1 of the present invention.
  • Fig. 7 is a schematic diagram showing an example of a moving step when filling ingredients during the production of the confectionery 1.
  • Fig. 8 is a schematic side view showing a forming step of a hemispherical outer shell.
  • Fig. 9 is a schematic side view showing a state in which a container has been inserted into the hemispherical outer shell.
  • Fig. 10 is a schematic diagram showing an example of an inversion step during the production of the confectionery 1.
  • a first mold 41 which is a molding die 40 that forms the shape of the confectionery 1
  • a second mold 42 are lined up and moved along a continuous series of conveying paths 45.
  • the molding die 40 is configured so that the first mold 41 and the second mold 42 form a pair and are lined up along the conveying direction (arrow direction) of the conveying path 45.
  • the first mold 41 and the second mold 42 are also lined up alternately in the conveying direction.
  • Both molds 41, 42 are also configured to have multiple hemispherical recesses 43 (six in this embodiment) that form the outer shape of the confectionery 1.
  • the confectionery 1 is produced by transporting the confectionery 1 along the transport path 45 to the mold 40 and carrying out a manufacturing process including, for example, steps S1 to S10, as shown in FIG. 6.
  • step S1 a moving process is carried out on the transferred molding mold 40.
  • This moving process is carried out in an area where a filling device 46 that fills molten chocolate ingredients is provided above the conveying path 45, as shown in FIG. 7(a).
  • the molding mold 40 that has come directly below the filling device 46 is moved upward from the previous conveying surface (the upper surface of the conveyor of the conveying path 45) by a moving device (not shown), as shown in FIG. 7(b). This movement brings the recesses 43 of the first mold 41 and second mold 42 closer to the filling port 46a of the filling device 46.
  • step S2 a filling process is carried out to fill the chocolate ingredients. That is, with the mold 40 approaching the filling port 46a, the first ingredient 21b of the first color (white) is filled into the first mold 41, and the second ingredient 22b of the second color (black) is filled into the second mold 42. After that, the mold 40 filled with the ingredients is lowered and returned onto the transport path 45 and transferred to the next process.
  • step S3 a molding process is carried out to form the first outer shell 21 and the second outer shell 22, which are hemispherical in shape.
  • a hemispherical convex mold 47 provided on a molding machine 48 arranged above the conveying path 45 is lowered toward the first mold 41 and the second mold 42 on the conveying path 45.
  • the raw material that was filled in the previous process and accumulated at the bottom of the recess 43 is pushed and spread into the molding space between the recess 43 and the convex mold 47.
  • the convex mold 47 then rises and returns to the standby position.
  • the first outer shell 21 and the second outer shell 22, which are hemispherical in shape and have an internal space are molded.
  • step S4 a container insertion process is carried out. That is, as shown in FIG. 9, the container 10 containing the item C is inserted from above into, for example, the hemispherical internal space of the first outer shell 21. Note that the container 10 is inserted onto the first mold 41 side, which will be on the bottom in the next inversion process, but it may be inserted onto the second mold 42 side if the second mold 42 is on the bottom during inversion.
  • step S5 a dissolving process is carried out.
  • this dissolving process for example, after a cooling process in which natural or forced cooling is performed, the open end 21e of the first outer shell 21 in which the container 10 is placed and the open end 22e of the second outer shell 22 are heated again to dissolve them (see FIG. 9).
  • step S6 an inversion process is carried out.
  • an inversion device (not shown) lifts the first mold 41 from above the transport path 45 and inverts and covers it with the second mold 42. This causes the first mold 41 and the second mold 42 to overlap one another vertically. As a result, the opening end 21e of the first outer shell portion 21 and the opening end 22e of the second outer shell portion 22 come into contact with each other.
  • step S7 a connecting process is carried out as a continuation of the inversion process. That is, the contact state between the opening end 21e of the first outer shell part 21 and the opening end 22e of the second outer shell part 22 is maintained, and the main body part 20 having the connecting part 28 where the first outer shell part 21 and the second outer shell part 22 are connected is formed.
  • connection strength of the connecting portion 28 can be set depending on the degree of melting of the opening ends 21e, 22e when reheated. For example, when both outer shell portions 21, 22 have cooled and solidified, only the opening ends 21e, 22e are reheated. Therefore, if the melting temperature due to this reheating is high, the connection strength can be set strong, whereas if it is low, the opening ends 21e, 22e can be set to be easily separated in the connecting portion 28. In other words, by reheating only the surfaces of the opening ends 21e, 22e, it is possible to create a state in which they are easier to separate than other areas that are entirely molten and solidified.
  • step S8 a cooling process is carried out to perform forced cooling.
  • This cooling process is a process for quickly cooling the main body 20, and speeds up the subsequent processes. Note that the cooling process may be performed before step S5 as described above, in which case reheating can be performed more quickly.
  • step S9 a vibration application process is carried out.
  • vibrations are applied to the molding dies 40 that are stacked vertically. This makes it easier to remove the main body portion 20 from the molding dies 40.
  • Step S10 is a coating process for coating the main body 20.
  • the second die 42 covering the first die 41 is rotated to its original position to open the molding die 40.
  • the main body 20 is removed from the first die 41 by, for example, a suction means, and the outer peripheral surface 20us of the main body 20 is coated with a coating member 50.
  • the covered main body 20 is then transferred to a transport path separate from the transport path 45 and packaged in a presentation box or the like.
  • the two different colors of chocolate are connected without any steps, making it easy for even infants and children to grasp and roll.
  • the two colors of chocolate are configured to be neatly separated at the connecting part, making it easy for even infants and children to eat and enjoy the visual color scheme.
  • the two colors of the outer shell are configured to have different flavors, so that the multiple flavors can be enjoyed separately or simultaneously.
  • the space SP1 inside the chocolate contains a character item C in a container 10, so it can be enjoyed as a character toy.
  • the first outer shell portion 21 and the second outer shell portion 22 have the same hemispherical shape, so the two colored confectioneries 1 can be made with equal amounts of different flavors, and because they are easily separated at the connecting portion 28 located near the equator of the main body portion 20, the internal container 10 can be reliably removed without destroying multiple parts of the main body portion 20.
  • the inside of the confectionery 1 cannot be seen from the outside of the main body portion 20, a sense of anticipation about what is inside can be created.
  • the container 10 including its components, is designed with hygiene in mind, so the main body 20 can directly accommodate the container 10 without providing a packaging material around the container 10. This makes it possible to avoid accidentally eating the packaging material, and also eliminates the need to remove the packaging material from the container 10.
  • the container 10 is configured to be able to swing within the main body 20, so that the outer peripheral surface of the container 10 can hit the inner peripheral surface of the main body 20 to generate sound, making it possible to provide a noisy confectionery 1.
  • damage to the main body 20 due to unexpected expansion of the container 10 can be avoided.
  • the container 10 contains one character selected from multiple types of items C, allowing players to enjoy collecting multiple characters.
  • the main body 20 is configured so that its outer circumferential surface 20us is entirely covered by the covering member 50 and cannot be seen from the outside, so that the two colors of the contents can be enjoyed when the covering member 50 is opened.
  • two molds of the same shape are used to combine and connect hemispherical molded confections made from different ingredients into a spherical shape, and the connecting portion 28 is configured to be easily separated, so that a confection 1 can be provided that allows the flavors of two colors to be enjoyed separately.
  • the connecting step includes a melting step in which the opening end of the first outer shell portion 21 and the opening end of the second outer shell portion 22 are melted while the first mold 41 and the second mold 42 are alternately arranged in the conveying direction, so that the opening ends 21e, 22e of adjacent first mold 41 and second mold 42 can be easily connected by simply turning one mold upside down.
  • This connection can also be performed on the conveying path 45 of both molds.
  • the process includes a moving step in which the first mold 41 and the second mold 42 are moved in a direction intersecting the conveying direction to approach the filling ports 46a of the first raw material 21b and the second raw material 22b, so that the filling of the raw materials can be performed reliably even while being conveyed.
  • a vibration imparting step is included as a post-connection step to impart vibrations to the first die 41 and the second die 42, which can promote separation between the molding die 40 and the surface of the main body 20, which is the molded product, and facilitate demolding.
  • a subsequent step to the connecting step includes a coating step in which the main body 20 is removed from the first mold 41 or the second mold 42 and the outer circumferential surface 20us of the main body 20 is coated with a coating member 50, thereby ensuring food hygiene of the confectionery 1.
  • a cooling step is included to cool the first outer shell portion 21 and the second outer shell portion 22 before, after, or before and after the connecting step.
  • a cooling step is provided before the connecting step, the solidification can be advanced before the melting step, so that the adjustment range of the connection strength of the connecting portion 28 (melting adjustment of the opening end) can be increased.
  • a cooling step is provided after the connecting step, the first outer shell portion 21 and the second outer shell portion 22 can be connected and fixed and the entire cooling can be accelerated, thereby increasing productivity.
  • the present invention can be modified as appropriate within the scope of its technical concept.
  • the confectionery has two colors, white and black, but the colors are not limited to these and may be any suitable color combination, such as purple, red, yellow, light blue, green, brown, and black.
  • the first mold 41 and the second mold 42 are arranged in a row along the conveying direction, but this is not limited to this, and they may be arranged in two rows horizontally along the conveying direction.
  • a body portion having a spherical shape and a hollow interior The main body includes a first outer shell portion of a first color and a second outer shell portion of a second color different from the first color, The connecting portion between the first outer shell portion and the second outer shell portion has an outer circumferential surface that is connected without any step. Sweets.
  • the confectionery according to (1), The first outer shell portion and the second outer shell portion have the same hemispherical shape. Sweets.
  • the confectionery according to (1) or (2) The main body has a space formed therein capable of accommodating a container when the first outer shell portion and the second outer shell portion are connected to each other. Sweets.
  • the confectionery according to (3) The main body is configured such that the container contained therein cannot be seen when the first outer shell part and the second outer shell part are connected to each other. Sweets.
  • the confectionery according to (3) or (4), The first shell and the second shell are made of chocolate confectioneries of different flavors. Sweets.
  • the confectionery according to any one of (3) to (5) The main body portion can be in a first state in which it is capable of rolling and in a second state in which it is not capable of rolling,
  • the first state is a state before the main body portion is destroyed
  • the second state is a state after the main body is destroyed.
  • the confectionery according to (6), The main body is configured so that the connecting portion is separable. Sweets.
  • the confectionery according to (7), The main body is configured such that the connecting portion is more easily separated than other portions. Sweets.
  • the confectionery according to any one of (6) to (8) The main body accommodates the container in a swingable manner in the first state. Sweets.
  • the confectionery according to any one of (6) to (9), The main body is configured such that in the first state, only a portion of the outer circumferential surface of the container is in contact with the inner circumferential surface of the main body. Sweets.
  • the confectionery according to (9) or (10), The main body has a maximum diameter set within a range of 4 cm to 6 cm, and contains the container therein, the maximum diameter of which is set within a range of 3 cm to 5 cm. Sweets.
  • the main body is configured so as not to be visible from the outside when the entire outer circumferential surface of the main body is covered with a covering member. Sweets.
  • a method for producing a confectionery product comprising the steps of: a filling step of filling a first raw material of a first color into a first mold and a second raw material of a second color into a second mold; a molding step of molding the first raw material filled in the first mold into a first shell part having a hemispherical shape with an internal space, and molding the second raw material filled in the second mold into a second shell part having a hemispherical shape with an internal space; a container insertion step of inserting a container into the internal space of the molded first outer shell portion or the internal space of the molded second outer shell portion; a connecting step of connecting the first outer shell portion and the second outer shell portion to form a spherical body portion; Contains A method for producing confectionery.
  • the connecting step includes a dissolving step of dissolving an open end of the first outer shell portion and an open end of the second outer shell portion.
  • the connecting step includes an inversion step of inverting the first mold or the second mold to bring the opening end of the first outer shell portion and the opening end of the second outer shell portion into contact with each other.
  • a method for producing confectionery includes an inversion step of inverting the first mold or the second mold to bring the opening end of the first outer shell portion and the opening end of the second outer shell portion into contact with each other.
  • the filling step includes a moving step of moving the first mold and the second mold in a direction intersecting the transport direction to approach the filling ports of the first raw material and the second raw material, A method for producing confectionery.
  • a method for producing confectionery As a subsequent step of the connecting step, the method includes a covering step of removing the main body portion from the first mold or the second mold and covering an outer peripheral surface of the main body portion with a covering member.

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  • Engineering & Computer Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Manufacturing & Machinery (AREA)
  • Mechanical Engineering (AREA)
  • Confectionery (AREA)
PCT/JP2024/010067 2023-04-24 2024-03-14 菓子及び菓子の製造方法 Ceased WO2024224866A1 (ja)

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US5792496A (en) * 1997-01-10 1998-08-11 Fekete; Ferenc Edible shell/thermoplastic container system
WO2015124642A1 (en) * 2014-02-21 2015-08-27 Perfetti Van Melle S.P.A. Edible multicoloured, fat-based, solid oral compositions and the manufacturing process thereof
US20170325475A1 (en) * 2014-12-22 2017-11-16 C&B Logistics Bvba Method for Printing on Multi-Layered, Hollow, Chocolate Figures
US20180177208A1 (en) * 2015-06-30 2018-06-28 Magic Production Group (M.P.G.) S.A. Food product package
US20200008443A1 (en) * 2018-07-09 2020-01-09 Henry M. Whetstone, Jr. Confectionery product

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US6099872A (en) * 1998-04-22 2000-08-08 Whetstone, Jr.; Henry M. Edible and non-edible product
EP1110459A1 (en) * 1999-12-22 2001-06-27 Soremartec S.A. A method of manufacturing a food product
US20120321750A1 (en) * 2011-06-14 2012-12-20 James Klene Complex Confectionery Products
CN203355294U (zh) * 2013-04-03 2013-12-25 广州市卡力思食品有限公司 一种糖果玩具
US20200037631A1 (en) * 2017-06-15 2020-02-06 C&B Logistics Bvba Printing on Multi-Layered, Hollow, Chocolate Figures
WO2021029826A1 (en) * 2019-08-09 2021-02-18 Zuru (Singapore) Pte. Ltd. Gummy confectionery-coated non-edible container
CN215775305U (zh) * 2021-04-19 2022-02-11 江油市丹阳机电设备有限责任公司 一种具有内容物的巧克力制品

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US5792496A (en) * 1997-01-10 1998-08-11 Fekete; Ferenc Edible shell/thermoplastic container system
WO2015124642A1 (en) * 2014-02-21 2015-08-27 Perfetti Van Melle S.P.A. Edible multicoloured, fat-based, solid oral compositions and the manufacturing process thereof
US20170325475A1 (en) * 2014-12-22 2017-11-16 C&B Logistics Bvba Method for Printing on Multi-Layered, Hollow, Chocolate Figures
US20180177208A1 (en) * 2015-06-30 2018-06-28 Magic Production Group (M.P.G.) S.A. Food product package
US20200008443A1 (en) * 2018-07-09 2020-01-09 Henry M. Whetstone, Jr. Confectionery product

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JP2024156532A (ja) 2024-11-06
KR20240156948A (ko) 2024-10-31
EP4454474B1 (en) 2026-05-13
JP2025014052A (ja) 2025-01-28
TW202442130A (zh) 2024-11-01
JP7543582B1 (ja) 2024-09-02
TW202517161A (zh) 2025-05-01
US20240349750A1 (en) 2024-10-24
JP2024156603A (ja) 2024-11-06
TWI897265B (zh) 2025-09-11

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