JPH07289167A - Method for producing three-dimensional chocolate and mold used thereof - Google Patents

Abstract

PURPOSE:To provide a method for producing the excellent three-dimensional chocolate having a warped shape, projected and depressed surfaces formed into beautiful molding surfaces, respectively, and a high decoration effect to a cake, and to provide a mold used therefor. CONSTITUTION:The method for producing a three-dimensional chocolate comprises using a mold comprising a lower mold 15 and an upper mold 17, filling a melted chocolate 16 into the depressed part of the lower mold 15, inserting the deposited part 18 of the upper mold 17 into the depressed part 14 of the lower mold 15 to superpose the flat part of the lower mold 15 on the flat part of the upper mold 17, cooling and hardening the melted chocolate 16 in the state in which the melted chocolate 16 is filled in the space formed between the depressed part 14 and the deposited part 18, and subsequently demolding the hardened product from the mold. In the lower mold 15, the depressed part 14 capable of shaping the deposited part on one side of the chocolate has been formed in a state having a difference in level corresponding to only the thickness of the objective three-dimensional chocolate. In the upper mold 17, the deposited part 18 capable of shaping the depressed part on the other side of the chocolate has been formed.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing a three-dimensional chocolate used for decoration of decoration cakes and short cakes, and a molding die used therefor.

[0002]

2. Description of the Related Art Conventionally, decorations such as decoration cakes, short cakes, and roll cakes have been performed by coating fresh cream, butter cream, chocolate cream, or the like and squeezing them from a mouthpiece to decorate them. In addition to the decoration with the cream or the like, a rectangular or circular plate chocolate with various messages and patterns is often added.

As shown in FIG. 6, the plate chocolate is usually melted in the recess 1 using a mold 2 in which recesses 1 capable of shaping the desired plate chocolate are formed at predetermined intervals. After being filled with chocolate 3 and cooled and hardened, as shown in FIG. 7, the mold 2 is inverted and the hardened chocolate 3a is released from the mold.

By the way, recently, in order to further enhance the decorativeness of the cake, three-dimensionally shaped chocolate is used instead of simple plate chocolate. Many such three-dimensional chocolates are in the shape of houses and dolls. These three-dimensional chocolates are molded by using a set of two molds each having a recess capable of molding each half of the desired shape, but since the entire three-dimensional image is formed of chocolate, the amount of chocolate used In addition to increasing the amount of food, the taste becomes heavy when eaten,
There is a problem of high calories.

[0005]

On the other hand, it has been proposed and partially put into practical use that chocolate is used thinly and three-dimensionally like a leaf or a petal for decoration. In this case, as shown in FIG. 8, a spoon-shaped metal mold 5 is used. That is, the convex side 5 of this mold 5
A concave-convex pattern imitating leaves and petals is formed on the side a, and the molten chocolate 3 is adhered to the convex side 5a with a predetermined thickness by dipping the mold 5 on the surface of the molten chocolate while cooling from above. After the adhesive layer is cooled and hardened, it can be removed from the mold as shown in FIG. 9 to obtain a concave three-dimensional chocolate. The three-dimensional chocolate 3b thus obtained has a concave-convex pattern on the inner surface 6 which is recessed, and imitates leaves and petals. It can be impressively decorated. Moreover, since the three-dimensional chocolate is thin, it has an advantage that it has a light taste and is easy to eat.

However, the concave three-dimensional chocolate is not a clean surface because the convex surface 7 on the back side is not shaped by a mold, and there is a limitation that the concave surface 6 must be faced up. Further, as shown in FIG. 8 when melted, the melted chocolate easily gathers in the protruding center of the mold 5, so the wall thickness becomes thicker at the center and thinner at the edges. There is also the problem of easy chipping.

The present invention has been made in view of the above circumstances, and has the above-mentioned drawbacks and has a decorative pattern formed on both convex and concave surfaces, which is an excellent three-dimensional chocolate having a high decorative effect on a cake. The object of the present invention is to provide a method for producing the above and a molding die used therefor.

[0008]

In order to achieve the above-mentioned object, the present invention is a method for obtaining a three-dimensional chocolate molded in a shape in which one side is convexly raised and the other side is concavely concaved to be warped as a whole. Then, on the upper surface, a concave portion that can shape the convex shape on the one side, a lower mold formed in a state in which only the thickness of the desired three-dimensional chocolate is formed into a paragraph,
On the lower surface, using a molding die in which a convex portion capable of shaping the concave shape on the other surface side is combined with an upper die, first, the molten chocolate is filled in the concave portion of the lower die, and then the upper portion The convex part of the mold is inserted into the concave part of the lower mold, and the flat surface part of the upper surface of the lower mold and the flat surface part of the lower surface of the upper mold are overlapped with each other to form a gap formed between the concave part of the lower mold and the convex part of the upper mold. A method for producing a three-dimensional chocolate in which the molten chocolate is cooled and hardened in a state of being filled with the molten chocolate, and the obtained cured product is demolded from the molding die is defined as the first gist, and on the upper surface,
The concave part that can shape the convex shape on the one surface side, the lower mold formed in a state in which the thickness of the desired three-dimensional chocolate is formed into a paragraph, and the lower surface, the convex shape on the other surface side is shaped. The second gist is a three-dimensional chocolate molding die formed by combining an upper die having a convex portion that can be formed.

[0009]

That is, according to the present invention, a pair of upper and lower special molding dies having a concave portion and a convex portion for shaping are used to obtain a curled three-dimensional chocolate having a special shape by pressing both front and back sides. It was done. Therefore, according to the present invention, both the front and back surfaces become a clean surface by embossing, and either surface may be turned upside down. Therefore, when decorating a cake or the like, a very shaded and impressive decoration is applied. be able to. Further, since the molten chocolate is filled in the gaps of the above-mentioned forming die, unlike the three-dimensional chocolate obtained by the production method shown in FIGS. 8 and 9, the thickness of any portion should be the same. It does not cause problems such as easy chipping of the edges. Moreover, despite the presence of a three-dimensional effect, the overall thickness can be set to be relatively thin, so that it has the advantages of a light mouthfeel, a small amount of chocolate, and low calories.

Next, the present invention will be described in detail based on examples.

[0011]

EXAMPLE In the present invention, for example, a three-dimensional chocolate as shown in FIG. 1A and its sectional view taken along the line AA 'in FIG. 1B can be obtained. This three-dimensional chocolate imitates a leaf of a tree, and has a shape in which one side 10 is convexly raised and the other side 11 is concavely concaved to be warped as a whole. Then, the concave line 12 imitating the veins of the leaves of the tree is formed on the one surface 10. On the other hand, on the other surface 11, a portion corresponding to the concave stripe 12 on the one surface 10 side is a convex stripe 1.
3, the leaf vein pattern in which the unevenness is reversed from that of the one side 10 is provided.

In order to manufacture this three-dimensional chocolate, first, as shown in FIG. 2, a concave portion 14 capable of shaping the convex one side 10 of the three-dimensional chocolate is formed by the thickness of the three-dimensional chocolate (see FIG. 1 << b >>). A lower mold 15 formed in a state in which only (indicated by t) is made into a paragraph is prepared. In addition, the concave portion 14 is formed with a convex stripe (not shown in the drawing) capable of shaping the concave stripe 11 simulating a vein on the one surface 10.

After filling a predetermined amount of molten chocolate 16 into the recess 14 of the lower mold 15, an upper mold 17 is fitted as shown in FIG. The upper mold 17 is formed with a convex portion 18 capable of shaping the concave other surface 11 of the three-dimensional chocolate, and the convex portion 18 has the convex stripe 1 on the other surface 11.
A groove (not shown in the drawing) that can shape 3 is formed. Then, the convex portion 18 of the upper mold 17 is replaced by the lower mold 15
Of the lower die 15 and the lower surface of the upper die 17 are overlapped with each other to form the concave portion 14 and the convex portion 18.
The molten chocolate 16 is filled in the gap formed between the two. In this state, after the whole is cooled to cure the molten chocolate 16, the upper mold 17 is removed, and the lower mold 15 is inverted and cured as shown in FIG.
a is demolded. In this way, the desired three-dimensional chocolate can be obtained.

The three-dimensional chocolate thus obtained has a fine vein pattern imparted by embossing on both the front and back sides, and either side may be used as the front side for decoration. In addition, since the gap between the lower mold 15 and the upper mold 17 is molded to have a uniform thickness and a constant thickness is secured even at the edges, the problem that the edges are easily chipped does not occur. And, although it has a three-dimensional effect, the overall thickness is relatively thin, so the mouthfeel is light, the amount of chocolate is small, the calories are low, and it is easy to eat.

In the above embodiment, as the three-dimensional chocolate, a three-dimensional chocolate having an uneven surface imitating tree leaves was manufactured, but the overall shape of the three-dimensional chocolate and the pattern given to each surface may be set in any manner. There is no. Of course, it is possible to manufacture a three-dimensional chocolate in which both sides 10 and 11 (see FIG. 1) have no pattern and are smooth, and only the warped shape is characteristic.

The thickness t of the three-dimensional chocolate is appropriately set, but it is preferable to set the thickness t to 3 mm or less, especially about 1 mm in order to obtain a product with a light mouthfeel and easy eating.

The lower mold 15 and the upper mold 17 used for manufacturing may be made of various materials such as plastic, metal and reinforced plastic. At least the lower mold 15 has a three-dimensional chocolate shape at the time of demolding. In order to remove from the mold so as not to impair the delicate shape, it is preferable to use a plastic material such as polypropylene or polyethylene which is relatively flexible and rich in elasticity.

Furthermore, in the above embodiment, only one recess 14 and one protrusion 18 of the lower mold 15 and the upper mold 17 are shown, but in reality, as shown in FIG. , Lower mold 15 'having a plurality of convex portions 18 in rows and columns
And using the upper mold 17 ', a large number of three-dimensional chocolates are manufactured at one time.

[0019]

As described above, the method for producing a three-dimensional chocolate of the present invention uses a pair of special molding dies having a concave portion and a convex portion for shaping to form a curved three-dimensional chocolate of a special shape. Both the front and back sides are embossed to obtain. Therefore, according to the present invention, both the front and back surfaces become a clean surface by embossing, and either surface may be turned upside down. Therefore, when decorating a cake or the like, a very shaded and impressive decoration is applied. be able to. Further, since the molding is performed in a state where the molten chocolate is filled in the gap portion, the thickness of any portion can be the same, and the problem that the edge portion is easily chipped does not occur. Moreover,
Despite the three-dimensional effect, the overall thickness can be set to be relatively thin, so that the amount of chocolate is small, the taste at the time of eating is light, and the calories are low.

[Brief description of drawings]

FIG. 1A is a plan view showing an example of a three-dimensional chocolate that can be produced by the present invention, and FIG.
It is a -A 'sectional view.

FIG. 2 is an explanatory view showing a state where a lower mold is filled with molten chocolate in one embodiment of the present invention.

FIG. 3 is an explanatory view showing a state where an upper die is fitted to the lower die in one embodiment of the present invention.

FIG. 4 is an explanatory view showing a state where a molded product is released from the lower mold in one embodiment of the present invention.

FIG. 5 is an explanatory view of another example of the molding die of the present invention.

FIG. 6 is an explanatory view of a conventional plate chocolate manufacturing method.

FIG. 7 is an explanatory view of a conventional plate chocolate manufacturing method.

FIG. 8 is an explanatory view of a conventional method for producing a curved three-dimensional chocolate.

FIG. 9 is an explanatory diagram of a conventional method for producing a curved three-dimensional chocolate.

[Explanation of symbols]

 14 concave part 15 lower mold 16 molten chocolate 17 upper mold 18 convex part

Claims (2)

[Claims] 1. A method for obtaining a three-dimensional chocolate having a convex shape on one side and a concave shape on the other side, which is curled as a whole, wherein the convex shape on the one side is formed on the upper surface. A recessed mold, a lower mold formed in a state in which only the thickness of the desired three-dimensional chocolate is formed into a paragraph,
On the lower surface, using a molding die in which a convex portion capable of shaping the concave shape on the other surface side is combined with an upper die, first, the molten chocolate is filled in the concave portion of the lower die, and then the upper portion The convex part of the mold is inserted into the concave part of the lower mold, and the flat surface part of the upper surface of the lower mold and the flat surface part of the lower surface of the upper mold are overlapped with each other to form a gap between the concave part of the lower mold and the convex part of the upper mold. A method for producing a three-dimensional chocolate, characterized in that the above-mentioned molten chocolate is cooled and hardened while being filled with the molten chocolate, and the obtained cured product is released from the mold. 2. A lower mold having a concave portion capable of shaping the convex shape on the one surface side formed in a paragraph corresponding to the thickness of a desired three-dimensional chocolate, and a lower mold having the other shape on the lower surface. A mold for three-dimensional chocolate, which is combined with an upper mold having a convex portion capable of shaping the convex shape on the surface side.