JP2019088233A - Method of manufacturing transfer mold for confectionery - Google Patents

Abstract

The present invention provides a method for producing a transfer mold for confectionery which can be decorated with chocolate or food ink and can be easily manufactured even at home or the like.
A decorative layer (12-16A, 16B) is printed on the upper surface (10A) of a transparent sheet (10) with chocolate while heating. The transparent sheet 10 on which the decorative layer 12-16A, 16B is printed is placed on the table 30 with the decorative layer side facing up, and the mold 20 having the concave portion 26 expanded upward and the periphery of the transparent sheet 10 are covered. It is sandwiched by the fixing plate 50. Then, while the mold 20 is heated, vacuum suction is performed by the suction holes 28 provided in the recess 26 of the mold 20, and the portion where the decorative layers 12 to 16A and 16B are formed is the mold 20. To form a recessed filling portion 60. Thereafter, the mold 20 and the fixing plate 50 are separated, and the transparent sheet 10 on which the filling portion 60 is formed is taken out and cut into a desired size.
[Selected figure] Figure 1

Description

  The present invention relates to a method for producing a confectionery transfer mold, for example, to a method for producing a confectionery transfer mold suitable for transferring a pattern to chocolate.

  As a technique which decorates chocolate, there exist decorative chocolate of the following patent document 1, for example, and its manufacturing method, for example. Patent Document 1 discloses that the surface layer of the molded and solidified chocolate is softened, and an appropriate indication is printed on the softened surface layer with an aqueous edible ink. Specifically, the ink jet printing method is performed by jetting an aqueous edible ink onto the surface layer without contacting the softened surface layer.

  There is also a handmade kit for patterned chocolate described in Patent Document 2 below. According to the patent document 2, a pouring mold of chocolate in which a transfer layer of edible ink is provided in advance on a flat bottom surface, and a height exceeding a pouring level of the chocolate from the transfer layer are fitted into the pouring mold. And a partition plate for partitioning the solidified chocolate together with the transfer layer.

JP, 2010-29064, A Utility model registration 3201327 gazette

  However, none of the techniques described in Patent Document 1 and Patent Document 2 described above is to decorate the chocolate itself. Further, the technology described in Patent Document 1 is not suitable for easily producing chocolate at home or the like.

  The present invention focuses on the above points, and an object thereof is to provide a method for producing a transfer mold for confectionery, which can be decorated with chocolate itself and can easily produce chocolate even at home or the like.

  The present invention comprises the steps of printing a decorative layer with chocolate or food ink while heating the transparent sheet on one of the main surfaces of the transparent sheet, and arranging a mold having a recess extending upward and its periphery The transparent sheet on which the decorative layer is printed in the above step is fixed by sandwiching the periphery with the table facing upward, with the decorative layer side facing up by the table to be held and the fixing means disposed above the mold and the table And vacuum suction of the transparent sheet sandwiched between the mold and the table in the process and the fixing means by means of a suction hole provided in the recess of the mold while heating the mold; The process of forming the filling part by deforming the part on which the decorative layer is formed along the recess of the mold, separating the mold and the table, and the fixing means, the transparent part having the filling part formed thereon Sheet Characterized in that it comprises a step of taking out, the.

  Cutting one of the main forms into a plurality of blocks such that one or more of the filling portions are disposed in one block, and the transparent sheet in which a large number of the filling portions are formed It features. One of the other modes is characterized in that the temperature of the transparent sheet is heated to about 55 ° C. to 65 ° C., preferably about 60 ° C., in the step of printing the decorative layer. Or when using chocolate as a decoration layer, it is characterized by the temperature of the chocolate at the time of printing a decoration layer being 60-80 degreeC, Preferably 65-75 degreeC.

  Furthermore, one of the other modes is characterized in that the temperature of the mold is 160 ° C. to 180 ° C., preferably 175 ° C., when using polycarbonate as the transparent sheet in the step of forming the filling portion. I assume. Alternatively, the suction time in the mold is set to 2 to 5 seconds, preferably 3 seconds. Yet another aspect is characterized in that the decorative layer comprises a plurality of layers of different colors. The above and other objects, features and advantages of the present invention will be apparent from the following detailed description and the accompanying drawings.

  According to the present invention, a step of printing a decorative layer with chocolate or an edible ink while heating the transparent sheet on one of the main surfaces of the transparent sheet, a mold having a recess extending upward and the periphery thereof The transparent sheet on which the decorative layer is printed in the above step is sandwiched by the table disposed on the side and the fixing means disposed above the mold and the table, with the decorative layer side facing upward. And a step of fixing the transparent sheet sandwiched between the mold and the table and the fixing means in the process, while the mold is heated, by vacuum suction through a suction hole provided in a recess of the mold. And the step of forming the filling portion by deforming the portion on which the decoration layer is formed along the recess of the mold, separating the mold and the table, and the fixing means to form the filling portion. Transparent It was decided to include the step of taking out over bets, the. Therefore, it is possible to obtain a confectionery transfer mold which can be decorated with chocolate itself and which can be easily produced at home and the like.

It is a figure which shows Example 1 of this invention, (A) is a top view of a transparent sheet, (B) is a disassembled perspective view which shows the principal part of a manufacturing apparatus. It is the figure which cut | disconnected the said FIG. 1 (B) along the # A- # A line, (A) and (B) is an end elevation, (C) is sectional drawing. It is an external appearance perspective view which shows the state before the cutting of the transfer mold of the said Example 1. FIG. It is an external appearance perspective view which shows a mode that a decoration is transcribe | transferred to chocolate using the transfer mold of the said Example 1. FIG.

  Hereinafter, the best mode for carrying out the present invention will be described in detail based on examples.

  First, Embodiment 1 of the present invention will be described with reference to FIGS. 1 to 4. FIG. 1 (A) is a plan view of a transparent sheet (resin sheet) used in the present embodiment, and FIG. 1 (B) is an exploded perspective view showing the main part of the manufacturing apparatus. FIG. 2 is a view showing an example of a manufacturing process of a transfer mold for confectionery (hereinafter referred to as “transfer mold”) according to the present embodiment, and (A) and (B) show the above-mentioned FIG. FIG. 7C is an end view cut along line #A and viewed in the arrow direction, and FIG. FIG. 3 is an external perspective view showing a state of the transfer mold of the present embodiment before cutting. FIG. 4 is an external perspective view showing that a decoration is transferred to chocolate using the transfer mold of this embodiment. In the present invention, a decorative layer for transfer is provided in a mold for molding chocolate into a desired shape, and the decorative layer itself is formed of chocolate.

  As shown in FIG. 1A, for example, a sheet made of polycarbonate is used as the transparent sheet 10 for transfer mold used in the manufacturing method of the present embodiment. The apparatus for molding the transparent sheet 10 is, for example, a mold 20 shown in FIG. 1 (B), a table 30, a fixing plate (fixing frame) 50, and receiving parts shown in FIGS. 2 (A) to 2 (C). 40 and suction means not shown.

  The mold 20 is divided into a plurality of (four in the illustrated example) blocks by the slits 22 and 24 as shown in FIG. 1B, and a plurality of recesses 26 are formed on the upper surface 20A of each block. It is provided. The recess 26 is in the shape of a heart that is slightly expanded toward the top in the illustrated example. As shown in FIGS. 2A to 2C, the receiving portion 40 forms a suction chamber 44 for reducing the pressure in a vacuum between the receiving portion 40 and the bottom surface 20B of the mold 20, and the side face erected in the periphery At the top 42 of the table 30. On the other hand, a hole 28 connected to the suction chamber 44 is formed in the recess 26. The suction chamber 44 can be vacuum depressurized by suction means (not shown).

  As shown in FIG. 1 (B), the table 30 has a substantially square shape, and a central portion is opened, and the openings are four openings by the frames 32 and 34 arranged in a cross shape. It is divided into 36. The frames 32 and 34 fit into the slits 22 and 24 of the mold 20, and the blocks of the mold 20 fit into the opening 36. In addition, raising / lowering of the said metal mold | die 20 is automatically performed by the raising / lowering means which is not shown in figure which utilized the pneumatic pressure, for example.

  The fixed plate 50 has the same configuration as the table 30, and in the example of FIG. 1B, it is a substantially positive direction, and the central portion is opened, and the openings are arranged in a cross shape. It is divided into four openings 56 by the frames 52 and 54. By aligning the positions of the opening 56 and the opening 36 of the table 30, the transparent sheet 10 can be sandwiched and fixed by the mold 20 and the fixing plate 50. The fixed plate 50 can be raised and lowered with respect to the mold 20 and the table 30 by raising and lowering means (not shown).

  Next, with reference to FIGS. 1 to 4, a method of manufacturing a transfer mold according to the present embodiment will be described. First, as shown in FIG. 1 (A), decorative layers 12 to 16 are applied to the transparent sheet 10. At this time, the transparent sheet 10 is maintained at a temperature at which the chocolate melts, and the temperature of the decorative chocolate is at the melting temperature or higher. In general, chocolate melts at 45 to 50 ° C. depending on the type, so the transparent sheet 10 and the chocolate have a higher temperature, but in order to print the chocolate on the transparent sheet 10 well, A temperature setting higher than 45-50 ° C. is desirable. For example, about the transparent sheet 10, about 55-65 degreeC, Preferably it sets to about 60 degreeC. About chocolate, about 60-80 degreeC, Preferably it is about 65-75 degreeC.

  Decorative chocolate is printed in a desired shape on one of the main surfaces (the upper surface 10A in the illustrated example) of the transparent sheet 10 by screen printing or the like. For example, the decoration layer 12 has a star shape, the decoration layer 14 has a heart shape, and the decoration layer 16 has a shape in which two heart-shaped decoration layers 16A and 16B partially overlap. The color of the chocolate which comprises these decoration layers 12-16A and 16B should just be a color different from the chocolate 80 shape | molded using the transfer mold 70 (refer FIG. 4).

  When two decorative layers 16A and 16B are stacked as in the decorative layer 16, after the lower decorative layer 16A is printed, temperature control of the chocolate for the next decorative layer 16B becomes important. When the temperature of the layer 16B is too high, disadvantages such as melting of the decorative layer 16A occur. In order to overlay the decorative layer 16B without melting the lower decorative layer 16A, it was beautifully laminated when it was above the melting temperature of chocolate and at a relatively low temperature, for example 45 ° C. to 55 ° C., preferably about 50 ° C. A decorative layer 16 can be obtained.

  Next, as shown in FIG. 1B, the transparent sheet 10 on which the decorative layers 12 to 16 are printed is placed on the table 30 with the printing surface (upper surface 10A) facing up. At this time, the positioning is performed manually so that the recessed portion 26 of the mold 20 and the position where the decorative layers 12 to 16 are provided are aligned. Next, the fixing plate 50 is lowered by an elevating means (not shown) to fix the transparent sheet 10 on the table 30. Next, the mold 20 is raised by another lifting mechanism (not shown), and the blocks of the mold 20 are fitted into the openings 36 of the table 30.

  Thus, in a state in which the transparent sheet 10 is sandwiched and fixed between the mold 20 and the table 30 and the fixing plate 50, the mold 20 is heated to soften the transparent sheet 10. Although it depends on the material of the transparent sheet 10, the temperature of the mold 20 for heating the transparent sheet 10 is, for example, 70 ° C. to 90 ° C. for PET (polyethylene terephthalate) and 160 ° C. to 180 ° C. for polycarbonate Is about 175 ° C). The use of polycarbonate as the transparent sheet 10 in particular is advantageous in that it is a material resistant to high heat, so that it can be deformed in a short time, and a complex shape with fine asperities is possible, for example, a comic character It becomes possible to carry out deformation processing.

  When the transparent sheet 10 is softened by heating, as shown in FIG. 2A, the suction chamber 44 is vacuum suctioned by a pressure reducing device (not shown). Then, as shown by the dotted arrow in the same figure, the air in the recess 26 of the mold 20 is sucked from the holes 28, and as shown in FIG. 2 (B), the decorative layer 12 of the transparent sheet 10 The portion 16 is deformed along the inner surface of the recess 26 of the mold 20 to form a recessed filling portion 60 for later filling the chocolate 80. Such vacuum suction is performed, for example, for about 2 seconds to 5 seconds, preferably about 3 seconds.

  After the filling portion 60 is formed as described above, the mold 20 is lowered by the lifting means (not shown) as shown by the arrow FA in FIG. 2C, and then the fixing plate 50 is made by the lifting means (not shown). The transparent sheet 10 on which the filling portion 60 is formed is taken out by raising as shown by the arrow FB in the same drawing.

  Next, as shown in FIG. 3, the transparent sheet 10 in which a large number of filling parts 60 are formed is pressed along the cutting lines L1 and L2 so that a plurality of filling parts 60 are disposed in one block. Cut off. In the illustrated example, one block is cut so that four filling portions 60 are included. The transfer mold 70 shown in FIG. 4A is manufactured by the above steps. A decorative layer 12 formed of chocolate is disposed in the recessed filling portion 60 of the transfer mold 70.

  In order to mold chocolate using the transfer mold 70, the chocolate for molding is melted by appropriately heating to a temperature, and as shown on the upper right side of FIG. Pour and fill. In this case, if the temperature of the chocolate to be filled is too high, there is a possibility that the decorative layers 16A and 16B may be melted, and conversely, if the temperature is too low, transfer of the decorative layers 16A and 16B may not be performed well. C. to 90.degree. C., preferably about 80.degree. Then, after the chocolate 80 is solidified by cooling for a fixed time in a filled state of chocolate (see the upper left side in the same figure), when the chocolate 80 is taken out from the transfer mold 70, as shown in the lower left of the figure A heart-shaped chocolate with layers 16A, 16B transferred is obtained.

  Thus, according to Example 1, the transparent layer 10 is printed on the upper surface 10A of the transparent sheet 10 with chocolate while heating the decorative layers 12 to 16A, 16B, and the decorative layers 12 to 16A, 16B are printed. Are sandwiched between a mold 20 and a table 30 having a recess 26 extending upward with the decorative layer side facing upward, and a fixing plate 50 for covering the periphery of the transparent sheet 10. Then, while heating the mold 20, vacuum suction is performed by the holes 28 provided in the recess 26 of the mold 20, and the portion on which the decorative layers 12 to 16A and 16B are formed corresponds to that of the mold 20. The filling portion 60 is formed by being deformed so as to be recessed along the recess 26. Thereafter, the mold 20 and the fixing plate 50 are separated, and the transparent sheet 10 on which the filling portion 60 is formed is taken out and cut into a desired size. For this reason, the confectionery transfer mold 70 can be obtained which can be decorated with chocolate itself and can be easily molded at home or the like. Also, as in the decoration layer 16, the use of two different color decoration layers 16A, 16B broadens the width of the decoration design.

The present invention is not limited to the embodiments described above, and various modifications can be made without departing from the scope of the present invention. For example, the following are also included.
(1) The shapes and dimensions shown in the above embodiments are merely examples, and may be changed as appropriate. For example, in the embodiment described above, the concave portion 26 of the mold 20 and the filling portion 60 of the transfer mold 70 are heart-shaped, but this is also an example, and circular, oval, square, star or other shapes may be used. Does not interfere with
(2) Although the decorative layers 12 to 16A and 16B are patterns in the above embodiment, this is also an example, and other figures, numbers, letters, symbols, etc. may be printed.

(3) Although the decorative layer 16 has a two-layer structure of the decorative layers 16A and 16B in the above embodiment, this is also an example, and it does not prevent three or more layers. In addition, the decorative layer may be formed using chocolate of a plurality of colors without using multiple layers.
(4) In the above embodiment, the case of molding ordinary chocolate 80 has been described as an example, but this is also an example, and the present invention is also applicable to the case of molding white chocolate etc. . The same applies to molding of chocolate with other colors. In addition, edible ink may be used as a decorative layer instead of chocolate.
(5) In the above embodiment, the transparent sheet 10 after processing is cut so that the four transfer portions 60 are included in one transfer mold 70, but this is also an example. The number of filling units 60 included can be increased or decreased as appropriate. Further, the shapes of the plurality of filling portions 60 do not have to be the same, and may be different.
(6) The transparent sheet 10 in the above-mentioned embodiment does not necessarily have to be colorless and transparent, and may be colored and transparent or may be translucent.
(7) Moreover, although the decoration layer was transferred to chocolate in the said Example, you may make it transfer to sweets, such as jelly other than chocolate.

  According to the present invention, a step of printing a decorative layer with chocolate or an edible ink while heating the transparent sheet on one of the main surfaces of the transparent sheet, a mold having a recess extending upward and the periphery thereof The transparent sheet on which the decorative layer is printed in the above step is sandwiched by the table disposed on the side and the fixing means disposed above the mold and the table, with the decorative layer side facing upward. And a step of fixing the transparent sheet sandwiched between the mold and the table and the fixing means in the process, while the mold is heated, by vacuum suction through a suction hole provided in a recess of the mold. And the step of forming the filling portion by deforming the portion on which the decoration layer is formed along the recess of the mold, separating the mold and the table, and the fixing means to form the filling portion. Transparent Since it comprises a step of taking out over preparative and can be applied to the transfer mold for confectionery applications. In particular, since the decorative layer can be easily transferred, it is suitable for the use of a transfer mold used for molding chocolate in homes and the like.

10: transparent sheet 10A: top surface 12-16, 16A, 16B: decoration layer 20: mold 20A: top surface 20B: bottom surface 22, 24: slit 26: recess 28: hole 30: table 32, 34: frame 36: opening 40: Receiving part 42: Upper surface 44: Suction chamber 50: Fixing plate 52, 54: Frame 56: Opening 60: Filling part 70: Transfer mold 80: Chocolate

Claims (7)

Printing a decorative layer with chocolate or an edible ink while heating the transparent sheet on one main surface of the transparent sheet;
A transparent sheet on which a decorative layer is printed in the above step by a mold having a recess extending upward and a table disposed around the mold and fixing means disposed above the mold and the table, Fixing with sandwiching the periphery with the decorative layer side facing upward;
The transparent sheet sandwiched between the mold and the table and the fixing means in the process is vacuum-suctioned by suction holes provided in the recesses of the mold while the mold is heated, to form the decorative layer. Deforming the cut portion along the recess of the mold to form a filling portion;
Removing the transparent sheet on which the filling portion is formed by releasing the mold and the table and the fixing means;
A method for producing a transfer mold for confectionery, comprising: Cutting the transparent sheet in which a large number of the filling parts are formed into a plurality of blocks so that one or more filling parts are disposed in one block;
A method for producing a transfer mold for confectionery according to claim 1, wherein the method comprises In the step of printing the decorative layer,
The method for producing a confectionery transfer mold according to claim 1 or 2, wherein the temperature of the transparent sheet is heated to 55 ° C to 65 ° C, preferably about 60 ° C. In the step of printing the decorative layer,
When using chocolate as a decoration layer, temperature of the chocolate at the time of printing a decoration layer was 60-80 ° C, preferably 65-75 ° C. The manufacturing method of the transfer mold for confectionery of description. In the step of forming the filling portion,
When using polycarbonate as the transparent sheet,
The method for producing a confectionery transfer mold according to any one of claims 1 to 4, wherein the temperature of the mold is set to about 160 ° C to 180 ° C, preferably about 175 ° C. In the step of forming the filling portion,
The method for producing a confectionery transfer mold according to any one of claims 1 to 5, wherein a suction time in the mold is set to about 2 to 5 seconds, preferably about 3 seconds.   The method for producing a confectionery transfer mold according to any one of claims 1 to 6, wherein the decorative layer comprises a plurality of layers different in color.

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