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JPH03103144A - Preparation of chocolate cake having plural kinds of pastry - Google Patents

Preparation of chocolate cake having plural kinds of pastry

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Publication number
JPH03103144A
JPH03103144A JP1239257A JP23925789A JPH03103144A JP H03103144 A JPH03103144 A JP H03103144A JP 1239257 A JP1239257 A JP 1239257A JP 23925789 A JP23925789 A JP 23925789A JP H03103144 A JPH03103144 A JP H03103144A
Authority
JP
Japan
Prior art keywords
chocolate
mold
cutting die
materials
confectionery
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.)
Pending
Application number
JP1239257A
Other languages
Japanese (ja)
Inventor
Norio Watanabe
渡邊 禮生
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Kanebo Ltd
Original Assignee
Kanebo Ltd
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 Kanebo Ltd filed Critical Kanebo Ltd
Priority to JP1239257A priority Critical patent/JPH03103144A/en
Publication of JPH03103144A publication Critical patent/JPH03103144A/en
Pending legal-status Critical Current

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  • Confectionery (AREA)

Abstract

PURPOSE:To obtain the subject cake having high commercial value by filling and hardening a chocolate raw material in a mold, removing a core, melting the end face of the chocolate and filling other chocolate raw material in the cavity to effect firm bonding of the chocolate materials. CONSTITUTION:A chocolate raw material 12 is filled in a cavity of a nearly rectangular hollow resin mold 1 having a core mold 11 and is hardened by cooling. The core mold 11 is removed and the end face 12A, 13A of the chocolate raw material 12 is melted by blasting hot air from external source. Other chocolate 13 is filled in the cavity adjacent to the end faces 12A, 13A and hardened by cooling to obtain the objective chocolate cake 15. The firm bonding of the chocolate materials can be easily performed without adding a binder, etc., to the chocolate raw materials.

Description

【発明の詳細な説明】 〔産業上の利用分野〕 本発明は、例えば色や味覚の異なる複数種のチョコレー
ト素材を型材内に充填して成形するようにした複数生地
チョコレート菓子製造方法に関する。
DETAILED DESCRIPTION OF THE INVENTION [Industrial Field of Application] The present invention relates to a method for producing a multi-dough chocolate confectionery, in which, for example, a plurality of types of chocolate materials having different colors and tastes are filled into a mold and molded.

【従来の技術〕[Conventional technology]

第7図ないし第9図に従来技術の複数生地チョコレート
菓子の製造装置を示す。
7 to 9 show a conventional multi-dough chocolate confectionery manufacturing apparatus.

図において、lはチョコレート菓子を成形する型材とし
ての樹脂型を示し、該樹脂型1はポリカーボネイト等の
樹脂材料に.よって形成され、その上面側中央部には略
長方形の凹形状型部1Aが設けられている。2は樹脂型
1の型部IA内に着脱可能に装入される抜き型を示し、
該抜き型2はシリコンゴム等の樹脂材料により型部IA
に対応する幅寸法をもって形成され、その長さ寸法は型
部IAの半分程度となっている。そして、該抜き型2は
樹脂型1の型部IA内に一のチョコ・レート素材3を充
填するときに、該型部IAをその半分の容積部分に亘っ
て予め埋めるようになっている。
In the figure, l indicates a resin mold as a mold material for molding chocolate confectionery, and the resin mold 1 is made of a resin material such as polycarbonate. A substantially rectangular concave mold portion 1A is provided at the center of the upper surface thereof. 2 shows a cutting die that is removably inserted into the mold part IA of the resin mold 1;
The cutting die 2 is made of a resin material such as silicone rubber and has a mold part IA.
It is formed with a width dimension corresponding to , and its length dimension is about half that of the mold part IA. The cutting die 2 is designed to fill half the volume of the mold part IA in advance when filling the mold part IA of the resin mold 1 with one chocolate material 3.

ここで、該抜き型2の上面にはつまみ部2Aが設けられ
、該抜き型2を樹脂型1の型部1A内から容易に出し入
れできるようになっている。また、該抜き型2の端面に
は第8図に示す如く凹凸部2Bが形成され、チョコレー
ト素材3の端面に第9図に示す如く凹凸部3Aを或形さ
せるようになっている。そして、チョコレート素材3を
型部IA内で硬化させた後に、該抜き型2は型部IA内
から取出され、その対応部分に他のチョコレート素材4
が充填される。
Here, a grip portion 2A is provided on the upper surface of the cutting die 2, so that the cutting die 2 can be easily taken in and out of the mold portion 1A of the resin mold 1. Further, an uneven portion 2B is formed on the end surface of the cutting die 2 as shown in FIG. 8, and an uneven portion 3A is formed on the end surface of the chocolate material 3 as shown in FIG. After the chocolate material 3 is hardened in the mold part IA, the cutting mold 2 is taken out from the mold part IA, and another chocolate material 4 is placed in the corresponding part.
is filled.

このように構成される従来技術では、まず樹脂型1の型
部IA内に抜き型2を装入した状態で一のチョコレート
素材3が充填され、該チョコレート素材3が型部IA内
で硬化した後に抜き型2が取出され、その後型部IA内
に他のチョコレート素材4を充填し、硬化させることに
よって第9図に示す如く複数生地のチョコレート菓子5
が成形される。この場合、チョコレート素材3.4はそ
れぞれ色と味覚とが異なり、チョコレート菓子5として
の付加価値を高めつるようになっている。
In the conventional technology configured in this way, first, a chocolate material 3 is filled with the cutting die 2 inserted into the mold portion IA of the resin mold 1, and the chocolate material 3 is hardened within the mold portion IA. Afterwards, the cutting mold 2 is taken out, and then another chocolate material 4 is filled into the mold part IA and hardened to produce a chocolate confectionery 5 made of multiple doughs as shown in FIG.
is formed. In this case, the chocolate materials 3 and 4 have different colors and tastes, and are designed to increase the added value of the chocolate confectionery 5 and make it more sticky.

また、チョコレート素材3の端面には硬化した状態で凹
凸部3Aが成形され、チョコレート素材4の端面には該
凹凸部3Aに対応した凹凸部4Aが成形される。そして
、該凹凸部3A,4Aは第9図に示す如く互いに係合す
ることによって、チョコレート素材3,4間の結合力を
高め、両者が簡単に分離してしまうのを防止するように
なっている。
Further, an uneven portion 3A is formed on the end surface of the chocolate material 3 in a hardened state, and an uneven portion 4A corresponding to the uneven portion 3A is formed on the end surface of the chocolate material 4. The uneven portions 3A and 4A engage with each other as shown in FIG. 9, thereby increasing the bonding force between the chocolate materials 3 and 4 and preventing them from easily separating. There is.

〔発明が解決しようとする課題〕[Problem to be solved by the invention]

ところで、上述した従来技術では、チョコレート素材3
,4の端面に凹凸部3A,4Aを成形することによって
両者の結合力を高めるようにしているものの、このため
には抜き型2の端面に凹凸部2Bを形或する必要があり
、抜き型2の形状が複雑となり、コストアップを招くと
いう欠点がある。
By the way, in the above-mentioned conventional technology, the chocolate material 3
, 4 are formed on the end faces of the cutting die 2 to increase the bonding force between the two, but in order to do so, it is necessary to form the uneven parts 2B on the end face of the cutting die 2. This has the disadvantage that the shape of the structure 2 becomes complicated, leading to an increase in cost.

また、抜き型2の端面に凹凸部2Bを形成しているから
、第7図に示す状態でチョコレート素材3を硬化させた
後に、抜き型2を型部IA内から取出すのが難しく、型
抜き作業に熟練が必要となるばかりでなく、チョコレー
ト素材3等の種類によっては端面の凹凸部3Aが型抜き
時に損傷され、チョコレート菓子5としての商品価値を
低下させるという欠点がある。
In addition, since the uneven portion 2B is formed on the end face of the cutting die 2, it is difficult to take out the cutting die 2 from within the die portion IA after the chocolate material 3 is hardened in the state shown in FIG. Not only does the work require skill, but depending on the type of chocolate material 3, etc., the uneven portions 3A on the end surface may be damaged during mold cutting, which reduces the commercial value of the chocolate confectionery 5.

一方、他の従来技術として、種類の異なるチョコレート
素材内にバインダー材を含有させ、素材間の結合力を高
めるようにしたものも知られている。しかし、この場合
にはバインダー材によってチョコレート菓子として味覚
を損ねる上に、材料費が高くなるという欠点がある。
On the other hand, as another conventional technique, there is also known a method in which a binder material is contained in different types of chocolate materials to increase the bonding strength between the materials. However, in this case, there are disadvantages in that the binder material impairs the taste of the chocolate confectionery and also increases the material cost.

本発明は上述した従来技術の欠点に鑑みなされたもので
、本発明は抜き型の端面に凹凸部等を設けたり、チョコ
レート素材内にバインダー材を含有させたりすることな
く、チョコレート素材間の結合力を高めることができ、
型抜き作業を簡略化できる上に、視覚を通じての味覚を
向上できるようにした複数生地チョコレート菓子製造方
法を提供するものである。
The present invention has been made in view of the above-mentioned drawbacks of the prior art, and the present invention provides bonding between chocolate materials without providing uneven parts on the end face of the cutting die or including a binder material in the chocolate materials. can increase power,
To provide a method for producing a multi-dough chocolate confectionery which not only simplifies the mold cutting operation but also improves the visual sense of taste.

〔課題を解決するための手段J 上述した課題を解決するために本発明が採用する構成の
特徴は、型材内に抜き型を装入して一のチョコレート素
材を充填し、該一のチョコレート素材を冷却硬化させる
工程と、前記型材内から抜き型を取出して前記一のチョ
コレート素材の端面を露出させる工程と、この露出した
端面に外部から熱風を吹付けて該端面を溶解させる工程
と、前記型材内に他のチョコレート素材を充填し、冷却
硬化させる工程とからなる。
[Means for Solving the Problems J] The feature of the configuration adopted by the present invention in order to solve the above-mentioned problems is that a cutting mold is inserted into the mold material, one chocolate material is filled, and the one chocolate material is a step of removing the cutting die from the mold material to expose the end surface of the first chocolate material; a step of blowing hot air onto the exposed end surface from the outside to melt the end surface; This process consists of filling the mold with another chocolate material and cooling and hardening it.

また、前記型材は略長方形の凹形状型部を有し、前記抜
き型は該型部の対角線方向に伸びる略三角形状に形成す
るのが好ましい。
Further, it is preferable that the mold material has a substantially rectangular concave mold part, and the cutting die is formed in a substantially triangular shape extending in a diagonal direction of the mold part.

〔作用〕[Effect]

上記構成により、一のチョコレート素材の端面を熱風で
溶解させて、他のチョコレート素材との密着性を高める
ことができる。また、抜き型を略三角形状とすることに
より、チョコレート素材間の接合面積を増大させること
ができる。
With the above configuration, the end face of one chocolate material can be melted with hot air to improve adhesion to other chocolate materials. Further, by making the cutting die substantially triangular, the bonding area between the chocolate materials can be increased.

〔実施例〕〔Example〕

以下、本発明の実施例を第l図ないし第6図に基づいて
説明する。なお、実施例では前述した第7図に示す従来
技術と同一の構成要素に同一の符号を付し、その説明を
省略するものとする。
Embodiments of the present invention will be described below with reference to FIGS. 1 to 6. In the embodiment, the same components as those of the prior art shown in FIG. 7 described above are given the same reference numerals, and their explanations will be omitted.

而して、第1図ないし第3図は本発明の第1の実施例を
示している。
1 to 3 show a first embodiment of the present invention.

図中、11は樹脂型1の型部IA内に着脱可能に装入さ
れる抜き型を示し、該抜き型11は従来技術で述べた抜
き型2とほぼ同様にシリコンゴム等の樹脂材料によって
形成され、その上面側にはつまみ部11Aが設けられて
いるものの、該抜き型l1は略直角三角形の板状に形成
されている。
In the figure, reference numeral 11 indicates a cutting die that is removably inserted into the mold part IA of the resin mold 1, and the cutting die 11 is made of a resin material such as silicone rubber, similar to the cutting die 2 described in the prior art. Although a knob portion 11A is provided on the upper surface side of the cutting die l1, the cutting die l1 is formed in the shape of a substantially right triangular plate.

そして、該抜き型11は斜辺側の端面11Bが型部IA
の対角線方向に伸び、型部IA内に第1図中の矢示A方
向に装入した状態で、該型部1Aをその半分の容積部分
に亘って埋めるようになっている。
The cutting die 11 has an end face 11B on the hypotenuse side at the die part IA.
When inserted into the mold part IA in the direction of arrow A in FIG. 1, the mold part 1A is filled over half of its volume.

12.13は色および味覚が異なる2種類のチョコレー
ト素材を示し、該チョコレート素材12.13は型部I
A内に加熱溶融状態で充填され、その後冷却することに
より硬化され、それぞれ略直角三角形の板状チョコレー
トとして成形される。さらに、14は熱風を吹付けるた
めの熱風ホースを示し、該熱風ホース14は第3図(ハ
)に示す如くチョコレート素材12の端面12Aに熱風
を吹付けることにより、この端面12Aを少なくとも半
溶解状態まで溶解させるようになっている。
12.13 shows two types of chocolate materials having different colors and tastes, and the chocolate materials 12.13 are mold part I.
It is filled into A in a heated molten state, and then hardened by cooling, and each is molded into a chocolate plate having a substantially right-angled triangle shape. Furthermore, 14 indicates a hot air hose for blowing hot air, and the hot air hose 14 blows hot air onto the end surface 12A of the chocolate material 12 to melt the end surface 12A at least partially. It is designed to dissolve to a state.

本実施例による複数生地チョコレート菓子15の製造装
置は上述の如き構成を有するもので、次にその製造方法
について第3図を参照して説明する。
The apparatus for manufacturing the multi-dough chocolate confectionery 15 according to this embodiment has the above-mentioned configuration, and the manufacturing method thereof will now be described with reference to FIG. 3.

まず、第3図(イ)に示す第1の工程では樹脂型1の型
部1A内に抜き型11を装入してチョコレート素材12
を充填し、例えば5℃〜10℃程度の温度下で10分間
程度チョコレート素材12を冷却して硬化させる。そし
て、該チョコレート素材12がほぼ完全に硬化した段階
で第3図(ロ)に示す第2の工程では型部IA内から抜
き型11を矢示B方向に取出し、チョコレート素材l2
の端面12Aを露出させる。次に、第3図(ハ)に示す
第3の工程ではこの露出した端面12Aに熱風ホース1
4を介して熱風を矢印の方向に吹付け、該端面12Aの
表面側を溶解させる。
First, in the first step shown in FIG.
is filled, and the chocolate material 12 is cooled and hardened at a temperature of, for example, about 5° C. to 10° C. for about 10 minutes. Then, in the second step shown in FIG. 3(b) when the chocolate material 12 has almost completely hardened, the cutting die 11 is taken out from inside the mold part IA in the direction of arrow B, and the chocolate material 12
The end face 12A of is exposed. Next, in the third step shown in FIG. 3(C), a hot air hose 1 is attached to this exposed end surface 12A.
4, blow hot air in the direction of the arrow to melt the surface side of the end face 12A.

そして、チョコレート素材l2の端面12Aを溶解させ
た状態で、第3図(二)に示す第4の工程の如く型部I
A内に他のチョコレート素材l3を充填し、例えば5℃
〜10℃程度の温度下で冷却して硬化させる。この場合
、チョコレート素材12の端面12Aを溶解させた状態
で型部1A内にチョコレート素材13を充填するから、
該チョコレート素材13がチョコレート素材l2の端面
12Aに溶融して密着した状態で、徐々に硬化させるこ
とができ、チョコレート素材12.13を端面12A,
13Aの位置で互いに強固に接合できる。そして、チョ
コレート素材12.13が完全に硬化した段階で、第3
図(ホ)に示す第5の工程の如く、樹脂型1を反転させ
、矢示C方向にチョコレート菓子15を型部IA内から
抜取る。
Then, with the end surface 12A of the chocolate material l2 melted, the mold part I
Fill A with another chocolate material l3 and heat it to 5°C, for example.
It is cooled and hardened at a temperature of about ~10°C. In this case, since the chocolate material 13 is filled into the mold part 1A with the end surface 12A of the chocolate material 12 melted,
The chocolate material 13 can be gradually hardened in a state in which it is melted and in close contact with the end surface 12A of the chocolate material 12, and the chocolate material 12.13 is melted and adhered to the end surface 12A,
They can be firmly joined to each other at position 13A. Then, at the stage when the chocolate material 12.13 is completely hardened, the third
As in the fifth step shown in Figure (E), the resin mold 1 is inverted and the chocolate confectionery 15 is pulled out from inside the mold part IA in the direction of arrow C.

かくして、本実施例によれば、樹脂型1の型部IA内で
チョコレート素材12を硬化させた後に、抜き型l1を
型部IA内から取出し、チョコレート素材12の端面1
2Aを露出させた状態で、この端面12Aに熱風を吹付
けて該端面12Aの表面側を溶解させ、他のチョコレー
ト素材13を型部IA内に充填する構成としたから、チ
ョコレート素材12.13をその端面12A,13Aで
互いに密着させて両者を強固に接合することができ、チ
ョコレート素材12.13間の結合力を効果的に高める
ことができる。
Thus, according to this embodiment, after the chocolate material 12 is hardened in the mold part IA of the resin mold 1, the cutting die l1 is taken out from the mold part IA, and the end surface 1 of the chocolate material 12 is removed.
2A is exposed, hot air is blown onto the end surface 12A to melt the surface side of the end surface 12A, and the other chocolate material 13 is filled into the mold part IA, so that the chocolate material 12.13 can be brought into close contact with each other at their end surfaces 12A and 13A to firmly join them, and the bonding force between the chocolate materials 12 and 13 can be effectively increased.

また、チョコレート素材12.13を冷却硬化させて、
チョコレート菓子15を゛第2図に示す如く略長方形の
板状に成形した状態では、チョコレート素材12.13
が対角線方向に伸びるそれぞれの端面12A,13Aで
接合されるから、該端面12A,13Aにおける両者の
接合面積を効果的に増大でき、これによっても両者の接
合強度を高めることができる。
In addition, the chocolate material 12.13 is cooled and hardened,
When the chocolate confectionery 15 is formed into a substantially rectangular plate shape as shown in FIG.
Since they are joined at their respective end faces 12A, 13A extending in the diagonal direction, it is possible to effectively increase the joint area between the two at the end faces 12A, 13A, and thereby also increase the joining strength between the two.

そして、色と味覚とが異なるチョコレート素材12.1
3はそれぞれ直角三角形状をなして、略長方形の板状の
チョコレート菓子15を構成しているから、第2図に示
す如く斬新な色違いの組合わせをもったチョコレート菓
子15を消費者に提供でき、視覚を通じての味覚を楽し
ませることができる上に、口の中ではチョコレート素材
12,13からなる2種類の味をブレンドして味わうこ
とができ、商品価値を効果的に高めつる等、種々の効果
を奏する。
And chocolate materials with different colors and tastes 12.1
3 each have a right-angled triangular shape and constitute a substantially rectangular plate-shaped chocolate confectionery 15, so that consumers are provided with chocolate confectionery 15 having an innovative combination of different colors as shown in FIG. Not only can you enjoy the taste through sight, but you can also enjoy a blend of two types of taste made up of chocolate ingredients 12 and 13 in your mouth, which effectively increases the product value and allows you to enjoy various flavors such as chocolate. It has the effect of

次に、第4図は本発明の第2の実施例を示し、本実施例
の特徴は、略長方形の板状チョコレート菓子2lを上下
,左右で対称な二等辺三角形状をなすように或形された
一のチョコレート素材22.22と他のチョコレート素
材23.23とによって構成したことにある。ここで、
該各チョコレート素材22.23も樹脂型1の型部IA
内で抜き型(図示せず)を用いることによって成形され
、この抜き型は図示のチョコレート素材22.22また
は23.23に対応する形状をもって形成される。そし
て、該各チョコレート素材22.23の接合面22A,
23Aは第3図(ロ)に示した如く熱風を適用すること
によって強固に接合される。
Next, FIG. 4 shows a second embodiment of the present invention, and the feature of this embodiment is that a substantially rectangular plate-shaped chocolate confectionery 2l is shaped into an isosceles triangular shape that is symmetrical vertically and horizontally. The chocolate material is made up of one chocolate material 22.22 and another chocolate material 23.23. here,
Each of the chocolate materials 22 and 23 is also in the mold part IA of the resin mold 1.
The chocolate material 22.22 or 23.23 is formed in a shape corresponding to the illustrated chocolate mass 22.22 or 23.23. And the joint surface 22A of each chocolate material 22, 23,
23A is firmly joined by applying hot air as shown in FIG. 3(b).

かくして、このように構成される本実施例でも前記第1
の実施例とほぼ同様の作用効果を得ることができるが、
特に本実施例では、各チョコレート素材22.23が型
部IAの対角線方向に伸びる接合面22A,23Aをも
ってそれぞれ略二等辺三角形状に成形されているから、
より斬新な色違いの組合わせをもったチョコレート菓子
21を提供でき、2種類の味をより効果的にブレンドさ
せることができる。
Thus, even in this embodiment configured in this way, the first
Although it is possible to obtain almost the same effects as in the embodiment,
In particular, in this embodiment, each chocolate material 22, 23 is formed into a substantially isosceles triangular shape with joint surfaces 22A, 23A extending in the diagonal direction of the mold portion IA.
A chocolate confectionery 21 having a more novel combination of different colors can be provided, and two types of tastes can be blended more effectively.

なお、前記各実施例では、チョコレート菓子15(21
)のチョコレート素材12.13(22.23)を型部
IAの対角線方向に伸びる略三角形状に成形するものと
して述べたが、これに替えて、第5図に示す第1の変形
例の如く、型部IAの長さ方向に伸びる接合面31A,
32Aをもって細長い長方形状に成形されたチョコレー
ト素材31.32によってチョコレート菓子33を構成
してもよく、または第6図に示す第2の変形例の如く、
型部1Aの幅方向に伸びる接合面41A,42Aをもっ
て略長方形(正方形も含む)状に成形されたチョコレー
ト素材41.42によってチョコレート菓子43を構成
してもよい。そして、これらの場合にはチョコレート素
材31.41または32.42の形状に対応させて抜き
型(図示せず)を形成するようにすればよい。
In addition, in each of the above examples, chocolate confectionery 15 (21
) has been described as molding the chocolate material 12.13 (22.23) into a substantially triangular shape extending in the diagonal direction of the mold part IA, but instead of this, it can be molded as in the first modified example shown in FIG. , a joint surface 31A extending in the length direction of the mold part IA,
The chocolate confectionery 33 may be constituted by the chocolate material 31 and 32 formed into an elongated rectangular shape with 32A, or as in the second modification shown in FIG.
The chocolate confectionery 43 may be constituted by a chocolate material 41, 42 formed into a substantially rectangular (including square) shape with joint surfaces 41A and 42A extending in the width direction of the mold portion 1A. In these cases, a cutting die (not shown) may be formed to correspond to the shape of the chocolate material 31.41 or 32.42.

また、前記各実施例では、2種類のチョコレート素材1
2.13 (22.23)によってチョコレート菓子1
5(21)を構成するものとして述べたが、これに替え
て、3種類以上のチョコレート素材によってチョコレー
ト菓子を構成してもよい。また、型部IAの形状は略長
方形に限るものではなく、例えば略三角形,五角形以上
の多角形または略円形の凹形状に形成してもよく、抜き
型11等の形状は型部IAの形状に応じて適宜に変える
ようにすればよい。
In addition, in each of the above examples, two types of chocolate materials 1
2.13 Chocolate sweets 1 by (22.23)
5(21), however, instead of this, the chocolate confectionery may be composed of three or more types of chocolate materials. Further, the shape of the mold part IA is not limited to a substantially rectangular shape, and may be formed, for example, into a substantially triangular shape, a polygon of pentagon or more, or a substantially circular concave shape, and the shape of the cutting die 11 etc. is the shape of the mold part IA. It may be changed as appropriate.

[発明の効果] 以上詳述した通り本発明によれば、一のチョコレート素
材を型材内に充填して硬化させた後に、該型材内から抜
き型を取出して一のチョコレート素材の端面に熱風を吹
付け、この端面を溶解させた状態で他のチョコレート素
材を充填するようにしたから、チョコレート素材を互い
に密着させて強固に接合することができ、両者の結合強
度を効果的に高めつる上に、抜き型の端面に凹凸部を設
けたり、チョコレート素材内にバインダー材等を含有さ
せたりする必要がなくなり、商品価値を向上できる等、
種々の効果を奏する。
[Effects of the Invention] As detailed above, according to the present invention, after one chocolate material is filled into a mold and hardened, the cutting die is removed from the mold and hot air is blown onto the end face of the one chocolate material. By spraying, this end face is melted and filled with other chocolate materials, so the chocolate materials can be brought into close contact with each other and firmly bonded, effectively increasing the bonding strength between the two. , it is no longer necessary to provide uneven parts on the end surface of the cutting die or to include binder materials in the chocolate material, improving the product value, etc.
It has various effects.

【図面の簡単な説明】[Brief explanation of drawings]

第1図ないし第3図は本発明の第1の実施例を示し、第
1図は樹脂型および抜き型の分解斜視図、第2図はチョ
コレート菓子の斜視図、第3図(イ),(ロ),(ハ)
,(二),(ホ)はチョコレート菓子のそれぞれ異なる
製造工程を示す斜視図、第4図は第2の実施例を示すチ
ョコレート菓子の平面図、第5図は第1の変形例を示す
チョコレート菓子の平面図、第6図は第2の変形例を示
すチョコレート菓子の平面図、第7図ないし第9図は従
来技術を示し、第7図は樹脂型等の斜視図、第8図は抜
き型の斜視図、第9図はチョコレート菓子の正面図であ
る。 1・・・樹脂型(型材)、IA・・・型部、11・・・
抜き型、12,13,22,23,31,32,41.
42・・・チョコレート素材、12A,13A・・・端
面、14・・・熱風ホース、15,21,33.43・
・・チョコレート菓子、22A,23A,31A,32
A,41A,42A・・・接合面。
1 to 3 show a first embodiment of the present invention, FIG. 1 is an exploded perspective view of a resin mold and a cutting die, FIG. 2 is a perspective view of a chocolate confectionery, FIG. 3 (A), (b), (c)
, (2), and (e) are perspective views showing different manufacturing processes of chocolate confectionery, FIG. 4 is a plan view of chocolate confectionery showing the second embodiment, and FIG. 5 is a chocolate confectionery showing the first modified example. FIG. 6 is a plan view of a chocolate confectionery showing a second modification, FIGS. 7 to 9 show the prior art, FIG. 7 is a perspective view of a resin mold, etc., and FIG. FIG. 9 is a perspective view of the cutting die and a front view of the chocolate confectionery. 1... Resin mold (mold material), IA... Mold part, 11...
Cutting die, 12, 13, 22, 23, 31, 32, 41.
42... Chocolate material, 12A, 13A... End surface, 14... Hot air hose, 15, 21, 33.43.
・・Chocolate sweets, 22A, 23A, 31A, 32
A, 41A, 42A... joint surfaces.

Claims (2)

【特許請求の範囲】[Claims] (1)凹形状の型材内に2種類以上のチョコレート素材
を充填して複数生地のチョコレート菓子を製造する複数
生地チョコレート菓子製造方法であって、前記型材内に
抜き型を装入して一のチョコレート素材を充填し、該一
のチョコレート素材を冷却硬化させる工程と、前記型材
内から抜き型を取出して前記一のチョコレート素材の端
面を露出させる工程と、この露出した端面に外部から熱
風を吹付けて該端面を溶解させる工程と、前記型材内に
他のチョコレート素材を充填し、冷却硬化させる工程と
から構成したことを特徴とする複数生地チョコレート菓
子製造方法。
(1) A multi-dough chocolate confectionery manufacturing method in which a concave mold is filled with two or more types of chocolate materials to produce a multi-dough chocolate confectionery, the method comprising inserting a cutting die into the mold and making one A step of filling chocolate material and cooling and hardening the first chocolate material, a step of removing the cutting die from the mold material to expose the end surface of the first chocolate material, and blowing hot air from the outside onto the exposed end surface. 1. A method for producing a multi-dough chocolate confectionery comprising the steps of: attaching the mold material and melting the end surface; and filling the mold with another chocolate material and cooling and hardening it.
(2)前記型材は略長方形の凹形状型部を有し、前記抜
き型は該型部の対角線方向に伸びる略三角形状に形成し
てなる特許請求の範囲(1)項記載の複数生地チョコレ
ート菓子製造方法。
(2) The multi-dough chocolate according to claim (1), wherein the mold material has a substantially rectangular concave mold part, and the cutting die is formed in a substantially triangular shape extending in a diagonal direction of the mold part. Confectionery manufacturing method.
JP1239257A 1989-09-14 1989-09-14 Preparation of chocolate cake having plural kinds of pastry Pending JPH03103144A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP1239257A JPH03103144A (en) 1989-09-14 1989-09-14 Preparation of chocolate cake having plural kinds of pastry

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP1239257A JPH03103144A (en) 1989-09-14 1989-09-14 Preparation of chocolate cake having plural kinds of pastry

Publications (1)

Publication Number Publication Date
JPH03103144A true JPH03103144A (en) 1991-04-30

Family

ID=17042074

Family Applications (1)

Application Number Title Priority Date Filing Date
JP1239257A Pending JPH03103144A (en) 1989-09-14 1989-09-14 Preparation of chocolate cake having plural kinds of pastry

Country Status (1)

Country Link
JP (1) JPH03103144A (en)

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2007135832A (en) * 2005-11-17 2007-06-07 Toshiba Corp Clothes dryer
WO2014162948A1 (en) 2013-04-04 2014-10-09 株式会社ロッテ Bar- or stick-type food and process for producing same
JP2021093961A (en) * 2019-12-18 2021-06-24 株式会社ハネスト Production method of chocolate

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2007135832A (en) * 2005-11-17 2007-06-07 Toshiba Corp Clothes dryer
WO2014162948A1 (en) 2013-04-04 2014-10-09 株式会社ロッテ Bar- or stick-type food and process for producing same
JP2014200198A (en) * 2013-04-04 2014-10-27 株式会社ロッテ Bar/stick type food and manufacturing method thereof
JP2021093961A (en) * 2019-12-18 2021-06-24 株式会社ハネスト Production method of chocolate

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