JPH1056970A - Molding of confection material containing fat - Google Patents
Molding of confection material containing fatInfo
- Publication number
- JPH1056970A JPH1056970A JP8324527A JP32452796A JPH1056970A JP H1056970 A JPH1056970 A JP H1056970A JP 8324527 A JP8324527 A JP 8324527A JP 32452796 A JP32452796 A JP 32452796A JP H1056970 A JPH1056970 A JP H1056970A
- Authority
- JP
- Japan
- Prior art keywords
- extruded
- product
- molded
- fat
- mold
- 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.)
- Withdrawn
Links
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/04—Apparatus specially adapted for manufacture or treatment of cocoa or cocoa products
- A23G1/20—Apparatus for moulding, cutting, or dispensing chocolate
- A23G1/201—Apparatus not covered by groups A23G1/21 - A23G1/28
- A23G1/202—Apparatus in which the material is shaped at least partially by a die; Extrusion of cross-sections or plates, optionally with the associated cutting device
-
- 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
- A23G1/201—Apparatus not covered by groups A23G1/21 - A23G1/28
- A23G1/202—Apparatus in which the material is shaped at least partially by a die; Extrusion of cross-sections or plates, optionally with the associated cutting device
- A23G1/203—Devices for cutting, modelling of a section or plate; Embossing; Punching, e.g. stamping-tool
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B29—WORKING OF PLASTICS; WORKING OF SUBSTANCES IN A PLASTIC STATE IN GENERAL
- B29C—SHAPING OR JOINING OF PLASTICS; SHAPING OF MATERIAL IN A PLASTIC STATE, NOT OTHERWISE PROVIDED FOR; AFTER-TREATMENT OF THE SHAPED PRODUCTS, e.g. REPAIRING
- B29C43/00—Compression moulding, i.e. applying external pressure to flow the moulding material; Apparatus therefor
- B29C43/32—Component parts, details or accessories; Auxiliary operations
- B29C43/44—Compression means for making articles of indefinite length
- B29C43/46—Rollers
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B29—WORKING OF PLASTICS; WORKING OF SUBSTANCES IN A PLASTIC STATE IN GENERAL
- B29C—SHAPING OR JOINING OF PLASTICS; SHAPING OF MATERIAL IN A PLASTIC STATE, NOT OTHERWISE PROVIDED FOR; AFTER-TREATMENT OF THE SHAPED PRODUCTS, e.g. REPAIRING
- B29C43/00—Compression moulding, i.e. applying external pressure to flow the moulding material; Apparatus therefor
- B29C43/32—Component parts, details or accessories; Auxiliary operations
- B29C43/44—Compression means for making articles of indefinite length
- B29C43/46—Rollers
- B29C2043/461—Rollers the rollers having specific surface features
- B29C2043/463—Rollers the rollers having specific surface features corrugated, patterned or embossed surface
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B29—WORKING OF PLASTICS; WORKING OF SUBSTANCES IN A PLASTIC STATE IN GENERAL
- B29C—SHAPING OR JOINING OF PLASTICS; SHAPING OF MATERIAL IN A PLASTIC STATE, NOT OTHERWISE PROVIDED FOR; AFTER-TREATMENT OF THE SHAPED PRODUCTS, e.g. REPAIRING
- B29C43/00—Compression moulding, i.e. applying external pressure to flow the moulding material; Apparatus therefor
- B29C43/32—Component parts, details or accessories; Auxiliary operations
- B29C43/44—Compression means for making articles of indefinite length
- B29C43/46—Rollers
- B29C2043/461—Rollers the rollers having specific surface features
- B29C2043/465—Rollers the rollers having specific surface features having one or more cavities, e.g. for forming distinct products
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B29—WORKING OF PLASTICS; WORKING OF SUBSTANCES IN A PLASTIC STATE IN GENERAL
- B29C—SHAPING OR JOINING OF PLASTICS; SHAPING OF MATERIAL IN A PLASTIC STATE, NOT OTHERWISE PROVIDED FOR; AFTER-TREATMENT OF THE SHAPED PRODUCTS, e.g. REPAIRING
- B29C43/00—Compression moulding, i.e. applying external pressure to flow the moulding material; Apparatus therefor
- B29C43/32—Component parts, details or accessories; Auxiliary operations
- B29C43/44—Compression means for making articles of indefinite length
- B29C43/46—Rollers
- B29C2043/468—Rollers take-off rollers, i.e. arranged adjacent a material feeding device
Abstract
Description
【０００１】[0001]
【発明の属する技術分野】本発明はチョコレートを所望
形状に成形する方法、特に固体または半固体状態のチョ
コレートを成形する方法に関する。[0001] The present invention relates to a method for forming chocolate into a desired shape, and more particularly to a method for forming chocolate in a solid or semi-solid state.
【０００２】[0002]
【従来の技術】チョコレートを所望形状に成形する１方
法は成型によるものである。チョコレートの成型は通常
注型、すなわち溶融チョコレートを型に注入し、次いで
冷却することにより液体状態で行なう。成型チョコレー
トは通例、凝固時のチョコレートの熱収縮のため、冷却
後全く容易に離型し、魅力的光沢のある表面を有する生
成物を供する。しかし、通例のチョコレート成型法の不
利は空間および時間を消費する冷却トンネルを必要とす
ることで、生成物は冷却工程があるため直接包装できな
いし、正確な重量管理ができない。「Ｓｍａｒｔｉｅ
ｓ」（登録商標）に対しチョコレートセンターの形成は
高冷却能を必要とするローラの使用を一般に含む。BACKGROUND OF THE INVENTION One method of forming chocolate into a desired shape is by molding. Chocolate molding is usually performed in a liquid state by casting, i.e., pouring molten chocolate into a mold and then cooling. Molded chocolate typically demolds quite easily after cooling due to the heat shrinkage of the chocolate upon solidification, providing a product with an attractive glossy surface. However, the disadvantage of the customary chocolate molding method is that it requires a cooling tunnel which consumes space and time, so that the product cannot be directly packaged due to the cooling step, and accurate weight control is not possible. "Smartie
For "s" (R), the formation of a chocolate center generally involves the use of rollers that require high cooling capacity.
【０００３】本発明者らの同時継続出願ＥＡ−Ａ−９３
１１４２５１．７号明細書には脂肪含有菓子材料を可塑
的に押し出す方法が記載される。この方法は脂肪含有菓
子材料を押し出し装置に供給し、流れが収縮する上流で
実質的に固体または半固体非注入性形の脂肪含有菓子材
料に圧を適用し、それにより温度、圧力、収縮比および
押し出し割合は脂肪含有菓子材料が実質的に恒温で押し
出され、実質的に固体または半固体非注入性形を維持し
て軸方向に均質の押し出し生成物を製造することを含
み、これは物理的に操作し、切断し、または可塑的に変
形できる、例えば曲げ、ねじりまたは型に入れることが
できる一時的柔軟性または可塑性を有する。ＥＰ−Ａ−
９３１１４２５１．７号明細書は射出成型方法を記載
し、この方法では一時的柔軟性押し出し生成物は加圧下
でチョコレートの通常の融点以下の温度で射出成型す
る。この射出成型方法は実質的に恒温であり、従って次
の冷却は不要であり、その結果生成物は射出成型の完了
直後に離型するのに適する。しかし、次の冷却は必要が
ないので、熱収縮は必ずしも起こるものではなく、ある
場合には離型し、高品質表面仕上げを得ることは達成が
困難でありうる。[0003] Our co-pending application EA-A-93.
No. 114251.7 describes a method for plastically extruding a fat-containing confectionery material. The method comprises feeding the fat-containing confectionery material to an extruder and applying pressure to the substantially solid or semi-solid non-injectable form of the fat-containing confectionery material upstream of the contraction of the flow, whereby the temperature, pressure, shrinkage ratio And extruding rate comprises extruding the fat-containing confectionery material at a substantially isothermal temperature and maintaining a substantially solid or semi-solid non-injectable form to produce an axially homogeneous extruded product, which comprises It has a temporary flexibility or plasticity that can be manipulated, cut, or plastically deformed, eg, bent, twisted or put into a mold. EP-A-
No. 93114251.7 describes an injection molding process in which a temporary flexible extruded product is injection molded under pressure at a temperature below the normal melting point of chocolate. This injection molding process is substantially isothermal, so that no additional cooling is required, so that the product is suitable for demolding immediately after injection molding is completed. However, since subsequent cooling is not necessary, thermal shrinkage does not always occur, and in some cases demolding and obtaining a high quality surface finish can be difficult to achieve.
【０００４】[0004]
【発明が解決しようとする課題】意外なことに、一時的
柔軟性固体または半固体非注入性または非流動性押し出
しチョコレートを圧縮成型、成形または変形により高品
質表面仕上げを有する多用の形状に成形できることが分
かった。Surprisingly, the temporary flexible solid or semi-solid non-injectable or non-flowable extruded chocolate is compression molded, molded or deformed into a versatile shape having a high quality surface finish. I knew I could do it.
【０００５】[0005]
【課題を解決するための手段】従って本発明は押し出し
脂肪含有菓子材料の成形方法を供し、この方法は脂肪含
有菓子材料を押し出し装置に供給し、実質的に固体また
は半固体非注入性または非流動性形の脂肪含有菓子材料
に流れが収縮する上流で圧を適用し、それにより温度、
圧力、収縮比および押し出し割合は脂肪含有菓子材料が
実質的に恒温で押し出され、実質的に固体または半固体
非注入性または非流動性形を維持するようなものであ
り、そして一時的柔軟性または可塑性を有し、押し出し
生成物が一時的柔軟性を示す間に押し出し生成物を所望
形状に圧縮成型、成形または変形することを特徴とす
る。SUMMARY OF THE INVENTION Accordingly, the present invention provides a method of forming an extruded fat-containing confectionery material, the method comprising feeding the fat-containing confectionery material to an extruder and substantially solid or semi-solid non-injectable or non-extrudable. Apply pressure upstream of the flow contraction to the flowable form of the fat-containing confectionery material, thereby increasing the temperature,
The pressure, shrinkage ratio and extrusion rate are such that the fat-containing confectionery material is extruded at a substantially constant temperature, substantially maintaining a solid or semi-solid non-injectable or non-flowable form, and is temporarily flexible. Alternatively, the extruded product has plasticity, and the extruded product is compression molded, formed, or deformed into a desired shape while exhibiting temporary flexibility.
【０００６】本発明による圧縮成型した押し出し固体生
成物は、押し出し固体生成物の測定量（秤量重量または
切断長）を圧縮成型の型のくぼみに入れ、型を閉じて加
圧下で押し出し固体生成物を圧縮型の上部および下部半
分により規定されたくぼみの形状に圧縮し、最後に型を
開けて成形生成物を取り出すことにより製造できる。必
要の場合、型は冷却して押し出し固体生成物を硬化させ
離型を助けることができる。有利には、型は磨き、また
は表面処理、例えばテフロン被覆して離型を助け、表面
仕上げを向上できる。場合により、抜取板、圧縮空気取
り出し、ピンなどのような離型装置は使用して離型を助
けることができる。圧縮成型押し出し固体生成物は例え
ば、固体三次元形状または中空シェル、特にイースター
エッグのような薄壁殻でよい。次にこのような成形生成
物は望む場合、包装し、またはさらに加工、例えば１種
以上の他の食材、好ましくは菓子製品、例えばデザー
ト、ウエハー、キャラメル、フォンダン、アイスクリー
ムなどを充填することができる。The extruded solid product obtained by compression molding according to the present invention is obtained by placing a measured amount (weighed weight or cut length) of the extruded solid product in a cavity of a compression molding mold, closing the mold and extruding the solid product under pressure. Can be manufactured by compressing the mold into the shape of a depression defined by the upper and lower halves of the compression mold, and finally opening the mold to remove the molded product. If necessary, the mold can be cooled to cure the extruded solid product and assist in demolding. Advantageously, the mold can be polished or surface treated, for example, coated with Teflon, to aid mold release and improve surface finish. In some cases, demolding devices such as extraction plates, compressed air extraction, pins, etc. may be used to assist demolding. The compression extruded solid product may be, for example, a solid three-dimensional shape or a hollow shell, especially a thin-walled shell such as an Easter egg. Such molded products can then be packaged, if desired, or further processed, for example, filled with one or more other ingredients, preferably confectionery products, such as desserts, wafers, caramels, fondants, ice creams, and the like. it can.
【０００７】本発明は本発明による圧縮成型押し出し固
体生成物を少なくとも１種の他の食材、例えばアイスク
リーム、ウエハー、キャラメル、フォンダン、ビスケッ
ト、プラーリーンジェリーなどの１種以上を充填した中
空シェル形で供する。[0007] The present invention relates to a hollow shell formed by filling the compression molded extruded solid product according to the present invention with at least one other foodstuff such as ice cream, wafer, caramel, fondant, biscuit, praline jelly and the like. Serve with.
【０００８】本発明による一時的柔軟性固体押し出し生
成物を圧縮成型する、射出成型または他の成形技術に勝
る利点は次の通りである、 ａ）製造割合の速度が早い、 ｂ）射出成形におけるような供給ランナーからのむだが
ない、および ｃ）設備が比較的低コストである−必要とするすべては
エクストルーダおよび簡単な成形装置である。[0008] The advantages of compression molding the temporary flexible solid extruded product according to the invention over injection molding or other molding techniques are: a) faster production rates; b) in injection molding. Waste from such supply runners, and c) the equipment is relatively low cost-all that is required is an extruder and simple molding equipment.
【０００９】成形装置はレバーにより手で操作し、また
は空気圧または水圧により操作できる。圧縮圧は押し出
し生成物の可塑性度により、これは押し出し条件、成形
ピース数（すなわち、複数くぼみ成形機）、形状の複雑
さおよびピースの大きさにより調整される。或る場合、
チョコレートを型の形状に成形するには手による加圧で
十分である。The molding device can be operated manually by lever or by air or water pressure. The compression pressure is controlled by the degree of plasticity of the extruded product, which is controlled by the extrusion conditions, the number of molding pieces (i.e., multi-cavity molding machines), the complexity of the shape and the size of the pieces. In some cases,
Pressing by hand is sufficient to mold the chocolate into the shape of the mold.
【００１０】本発明による一時的柔軟性固体押し出し生
成物を圧縮成型するそれ以上の利点は「型内包装」を使
用する可能性である。この包装では食品級ライニング材
料、例えば同時係属出願ＧＢ−Ａ−９５ ０４６８６．
８号明細書に記載のような包装フィルムを押し出し固体
生成物ピースの添加前圧縮成型する型内に入れることが
できる。型を閉じた場合、押し出し固体生成物ピースは
ライニング材料中に成形される。型内包装の利点は、 ａ）生成物は包装の準備が整う、 ｂ）薄壁または繊細な生成物を容易に取り出すことがで
きる。これは包装フィルムがこれらを支持し、損傷また
は変形を予防するからである、 ｃ）包装フィルムはアイスクリームを充填するようなさ
らに下流の操作中生成物を支持するために使用できる。
この場合包装フィルムは最初の包装として使用すること
もできる、 ｄ）圧縮成型生成物は取り出すことができ、食品級ライ
ニング材料は再使用、再循環、または廃棄できる、およ
び ｅ）包装フィルムはしなやかさが十分である場合、圧縮
成型はフィルムを所望形状に強制するので予備成形は必
要ではない、である。A further advantage of compression molding the temporarily flexible solid extruded product according to the invention is the possibility of using "in-mold packaging". In this packaging, food grade lining materials, such as co-pending application GB-A-95 04686.
A packaging film such as that described in U.S. Pat. No. 8 can be placed in a mold that is extruded and compression molded prior to the addition of the solid product piece. When the mold is closed, the extruded solid product piece is molded into the lining material. The advantages of in-mold packaging are: a) the product is ready for packaging; b) the thin-walled or delicate product can be easily removed. This is because the packaging film supports them and prevents damage or deformation. C) The packaging film can be used to support products during further downstream operations such as filling ice cream.
In this case, the packaging film can also be used as an initial packaging, d) the compression molded product can be removed, the food grade lining material can be reused, recycled or discarded, and e) the packaging film is flexible Is sufficient, compression molding forces the film into the desired shape, so preforming is not necessary.
【００１１】押し出し固体生成物は例えば、型押し、ま
たは打抜きにより成形することもできる。押し出し固体
生成物は相当する表面くぼみを供された１対の逆回転ロ
ーラの間隙を通して表面くぼみの形状に適合する形状に
押し出し生成物を可塑的に成形し、１対の逆回転ローラ
の間隙から成形生成物を取り出すことにより変形でき
る。The extruded solid product can be formed, for example, by stamping or punching. The extruded solid product plastically forms the extruded product through a gap between a pair of counter-rotating rollers provided with corresponding surface indentations to a shape that conforms to the shape of the surface indentations, and from the gap between the pair of counter-rotating rollers. It can be deformed by removing the molded product.
【００１２】本発明方法において押し出し固体生成物の
変形に適する逆回転ローラは通常食品および医薬品産業
で或る製品範囲、例えば煮沸した甘味品、チョコレート
レンチルス（Ｓｍａｒｔｉｅｓ ｃｅｎｔｒｅｓ）、ビ
スケットおよび薬品カプセルに対し使用される。ローラ
の２個の相当する外周くぼみにより形成されるくぼみは
ほとんど任意の所望する形状でよいが、くぼみ、例えば
球形、卵形、平円形または立方体から成形生成物の取り
出しを妨害する「逆勾配」でないことが条件である。さ
らに、くぼみの表面は、脂肪含有菓子材料の表面に付与
される任意の所望模様を彫刻または浮き彫りすることが
できる。Counter-rotating rollers suitable for the deformation of the extruded solid product in the process according to the invention are usually used for certain product ranges in the food and pharmaceutical industry, for example for boiled sweets, chocolate centres, biscuits and pharmaceutical capsules. used. The depression formed by the two corresponding peripheral depressions of the roller can be of almost any desired shape, but a "reverse slope" which prevents the removal of the molding product from the depression, for example a sphere, an oval, a flat circle or a cube. Is not a condition. In addition, the surface of the indentation can engrave or emboss any desired pattern applied to the surface of the fat-containing confectionery material.
【００１３】押し出し生成物の一時的柔軟性または可塑
性は、その柔軟性または可塑性を失なう前に生成物を物
理的に操作し、または可塑的に変形でき、その結果隙間
を残さずに、またはくぼみで破砕せずに１個のピースの
くぼみを完全に満たすと解すべきである。The temporary flexibility or plasticity of the extruded product is such that the product can be physically manipulated or plastically deformed before losing its flexibility or plasticity, so that no gaps are left. Or, it should be understood that the indentation of one piece is completely filled without breaking in the indentation.
【００１４】成形生成物は通常および有利には例えば５
０〜１００μの厚さを有する脂肪含有菓子材料の薄いウ
エブにより相互に保持された一連の成形甘味品として逆
回転ローラの間隔から産出する。このウエブの存在はロ
ーラのくぼみ表面から甘味品を引き出し、または離型を
助ける。甘味品を相互に保持するウエブを有することは
必須ではない。しかし、ウエブのない場合、分離した甘
味品を得るために、ローラは非常に高い圧力下で相互に
保持されねばならず、これは連続運転でローラの磨耗を
増加させる。The molding products are usually and preferably for example 5
It emerges from the spacing of the counter-rotating rollers as a series of shaped sweets held together by a thin web of fat-containing confectionery material having a thickness of 0-100 microns. The presence of this web pulls out the sweets from the indentation surface of the roller or aids in mold release. It is not necessary to have a web that holds the sweets together. However, in the absence of a web, the rollers must be held together under very high pressure to obtain a separate sweet, which increases roller wear in continuous operation.
【００１５】ローラは、必要の場合、例えば−１５℃、
好ましくは５〜１５℃に、例えば冷却媒体、例えば水ま
たは水／グリコール混合物を各ローラの中心軸を通して
循環させることにより冷却できる。しかし、脂肪含有菓
子材料は実質的に固体または半固体あり、従って既に比
較的低温、例えば約３５℃以下であるので、高冷却能は
必要がない。しかし、例えば５℃までの僅かな冷却は固
着を防止することによりくぼみから成型生成物の取り出
しを改良できる。If necessary, the rollers are, for example, at -15.degree.
Cooling can be carried out to preferably 5 to 15 ° C., for example by circulating a cooling medium such as water or a water / glycol mixture through the central axis of each roller. However, since the fat-containing confectionery material is substantially solid or semi-solid and is therefore already relatively cool, for example below about 35 ° C., a high cooling capacity is not required. However, a slight cooling, for example to 5 ° C., can improve the removal of the molded product from the depression by preventing sticking.
【００１６】逆回転ローラの間隙から出た後、薄いウエ
ブにより相互に保持された連続成形甘味品は有利には処
理して、例えば回転円筒形篩に供給してタンブリング作
用によりウエブを除去し、個個の甘味品を得る。次に甘
味品はその後の下流の処理に対し包装し、または供給で
きる。After exiting the gap of the counter-rotating rollers, the continuously formed sweets held together by thin webs are advantageously treated, for example fed to a rotating cylindrical sieve to remove the webs by tumbling action, Get individual sweets. The sweets can then be packaged or provided for subsequent downstream processing.
【００１７】大部分の他のチョコレート成型方法と対照
的に、最終生成物は成形後冷却を必要としない。さら
に、「Ｓｍａｒｔｉｅｓ」（登録商標）に対するチョコ
レートセンターの形成は現在のローラ設備の高い冷却能
に対する要求なしで行なうことができる。さらに、連続
逆回転ローラの使用は所定の形状に対し射出成型より速
い。何故なら間隙におけるくぼみは連続的に開いて生成
物を入れ、閉じて生成物を成型し、開いて成型生成物を
取り出すことができるからである。[0017] In contrast to most other chocolate molding methods, the final product does not require cooling after molding. In addition, the formation of a chocolate center for "Smarties" (registered trademark) can be performed without the demand for the high cooling capacity of current roller installations. Furthermore, the use of continuous counter-rotating rollers is faster than injection molding for a given shape. The recesses in the gaps can be continuously opened to contain the product, closed to mold the product, and opened to remove the molded product.
【００１８】ローラは金属、例えば鋼鉄のような適当な
硬質材料またはプラスチック材料、例えばポリカーボネ
ートから製造できる。成形生成物の最終形状はくぼみの
形状およびその表面特徴による。The rollers can be made of a suitable hard or plastic material, such as metal, for example steel, or polycarbonate, for example. The final shape of the molded product depends on the shape of the depression and its surface characteristics.
【００１９】押し出し固体生成物は回転軸の周りを通す
などにより曲げてばねまたはスイスロール状の形状に成
形することにより変形できる。スイスロール成形生成物
は望むならフィリングを有することができ、その場合押
し出し固体生成物は異る生成物、例えばフィリングを形
成するフォンダン、プラーリーンまたはアイスクリーム
の層と一緒に回転軸の周りを通すことができる。The extruded solid product can be deformed by bending it, for example, by passing it around a rotation axis, and forming it into a spring or Swiss roll shape. The swiss roll molded product can have a filling if desired, in which case the extruded solid product is passed around the axis of rotation together with a different product, e.g. a fondant, praline or ice cream layer forming the filling. Can be.
【００２０】脂肪含有菓子材料の押し出しの詳細は出願
人らの同時係属出願ＥＰ−Ａ−９３１１４２２５１．７
号明細書に記載される。Details of the extrusion of fat-containing confectionery materials are described in Applicant's co-pending application EP-A-931142251.7.
In the specification.
【００２１】本発明で「実質的に恒温」とは脂肪含有菓
子材料の温度が押し出し条件下で投入から収縮流の出口
まで、および外部加熱および冷却要素がない場合成形中
実質的に未変化であることを意味する。外部加熱および
冷却要素の使用は押し出し材料が押し出しおよび成形を
通して実質的に固体または半固体非注入性または非流動
性状態にある限り除外されない。換言すれば、脂肪含有
菓子材料の温度は押し出し、または成形方法自体により
実質的に増加することはない。In the present invention, "substantially constant temperature" means that the temperature of the fat-containing confectionery material is substantially unchanged during extrusion from the input to the outlet of the contraction flow under extrusion conditions and during molding without external heating and cooling elements. It means there is. The use of external heating and cooling elements is not precluded as long as the extruded material is in a substantially solid or semi-solid non-pourable or non-flowable state through extrusion and molding. In other words, the temperature of the fat-containing confectionery material is not substantially increased by the extrusion or molding process itself.
【００２２】脂肪含有菓子材料は例えばプレーン、ホワ
イトまたはミルクチョコレートまたは直接のココアバタ
ー代替物、ステアリン、ココナット油、パーム油、バタ
ーまたはその任意の混合物；ピーナッツバターおよび脂
肪のようなナッツペースト；プラーリーン；一層安価な
非テンパリング脂肪で置換したココアバターを有するチ
ョコレート類似物を含む通例ケーキの被覆に使用する菓
子屋の被覆物；または非ココアバター、糖および乳を含
む「Ｃａｒａｍａｃ」を含有するチョコレート代替物で
よい。The fat-containing confectionery material may be, for example, plain, white or milk chocolate or a direct cocoa butter substitute, stearin, coconut oil, palm oil, butter or any mixture thereof; nut pastes such as peanut butter and fat; Confectionery coatings typically used for coating cakes, including chocolate analogs with cocoa butter substituted with less expensive non-tempering fat; or chocolate substitutes containing "Caramac" containing non-cocoa butter, sugar and milk Is fine.
【００２３】成形温度は組成物、特に含む脂肪の量およ
び型により０℃〜約３５℃の低さがよい。プレーンチョ
コレートを押し出し供給材料として使用する場合、成形
温度は１０〜３４℃、一層通例的には１５〜３２℃、好
ましくは１８〜３０℃、一層好ましくは２０〜２７℃が
よい。ホワイトチョコレートの場合、成形温度は５〜２
８℃、一層通例的には１５〜２７℃、好ましくは１７〜
２６℃、一層好ましくは１９〜２５℃がよい。ミルクチ
ョコレートの場合、成形温度は５〜３０℃、一層通例的
には１５〜２８℃、好ましくは１８〜２７℃、一層好ま
しくは２０〜２６℃がよい。本発明で、チョコレートが
２８〜３４℃の温度で成形される場合、通例このような
温度で尚ペースト状で注入性または流動性である最近テ
ンパリングしたチョコレートのような予め凝固させなか
ったチョコレートと対照的に、予め凝固後の固体または
半固体非注入性または非流動性状態にあることを理解す
べきである。The molding temperature may be as low as 0 ° C. to about 35 ° C., depending on the composition, especially the amount and type of fat involved. If plain chocolate is used as the extrusion feed, the molding temperature is between 10 and 34C, more usually between 15 and 32C, preferably between 18 and 30C, more preferably between 20 and 27C. In the case of white chocolate, the molding temperature is 5-2
8 ° C., more usually 15-27 ° C., preferably 17-27 ° C.
26 ° C, more preferably 19 to 25 ° C. In the case of milk chocolate, the molding temperature is between 5 and 30C, more usually between 15 and 28C, preferably between 18 and 27C, more preferably between 20 and 26C. In the present invention, when the chocolate is molded at a temperature of 28-34 ° C., it is usually contrasted with a non-pre-coagulated chocolate, such as a recently tempered chocolate, which is still pasty and pourable or flowable at such a temperature. In particular, it should be understood that the solid or semi-solid is in a non-injectable or non-flowable state after solidification.
【００２４】本発明は次の図面を引用して単に例として
さらに記載する、図１は本発明方法により押し出した生
成物の変形装置を説明する、図２は本発明方法により押
し出した生成物の圧縮成型工程を説明する、および図３
は本発明方法により包装材料中に押し出した生成物の圧
縮成型工程を説明する。The invention will now be further described, merely by way of example, with reference to the following drawings, in which: FIG. 1 illustrates an apparatus for deforming a product extruded according to the method of the invention; FIG. 3 illustrates the compression molding process, and FIG.
Describes the step of compression molding of the product extruded into packaging material by the method of the present invention.
【００２５】図１を引用して、押し出し装置１０は水圧
駆動ラム１１、内径２５ｍｍのバレル１２、チョコレー
トボタン１４を入れたホッパー１３、供給口１５および
５ｍｍ直径の横断面を有するノズル１７を有する押し出
しダイ１６を含む。１対の逆回転ローラ１８は間隙でく
ぼみ２０の形成に相当する外周くぼみ１９を供され、そ
の下流にその水平軸で回転する円筒形篩２１がある。Referring to FIG. 1, the extruder 10 comprises a hydraulically driven ram 11, a barrel 12 having an inner diameter of 25 mm, a hopper 13 containing chocolate buttons 14, a supply port 15 and a nozzle 17 having a 5 mm diameter cross section. Die 16 is included. A pair of counter-rotating rollers 18 are provided with a circumferential recess 19 corresponding to the formation of a recess 20 in the gap, downstream of which is a cylindrical sieve 21 rotating on its horizontal axis.
【００２６】操作では、チョコレートボタン１４は供給
口１５を通してバレル１２に供給され、水圧ラム１１は
８０バール圧および２３℃の温度で前進する。５ｍｍ直
径のチョコレートの半固体非注入性ロッド２２はノズル
１７を通して押し出され、次に逆回転ローラ１８の間隙
に供給され、そこでくぼみ２０を通過し、成形され、次
にチョコレートのウエブ２４により相互に保持された一
連の成形甘味品２３としてくぼみから取り出される。回
転篩２１を通過すると、ウエブ２４はタンブリング作用
により除去され、チョコレート甘味品２５は分離し、包
装またはさらに加工するため取り出される。In operation, the chocolate button 14 is supplied to the barrel 12 through the supply port 15 and the hydraulic ram 11 advances at a pressure of 80 bar and a temperature of 23 ° C. A 5 mm diameter chocolate semi-solid non-injectable rod 22 is extruded through the nozzle 17 and then fed into the gap of the counter-rotating roller 18 where it passes through the recess 20, is shaped and then mutually interconnected by the chocolate web 24. It is removed from the cavity as a series of shaped sweets 23 held. Upon passing through the rotating sieve 21, the web 24 is removed by tumbling action and the chocolate sweets 25 are separated and removed for packaging or further processing.
【００２７】図２を引用として、固体チョコレートボタ
ン４０をエクストルーダ４１に供給し、図１に記載のも
のと同じ方法で押し出して一時的柔軟性の非注入性また
は非流動性固体押し出しチョコレートのロッド４２を製
造する。ロッド４２はスラッグ４３に切断し、これを圧
縮型４５の型くぼみ４４に入れる。型を４６で閉じ、ス
ラッグ４３を圧縮して形状４８に成型する。圧縮型を４
７で開け、成型形状４８は軽く叩いて押し出す。Referring to FIG. 2, a solid chocolate button 40 is fed to an extruder 41 and extruded in the same manner as described in FIG. 1 to provide a temporarily flexible non-injectable or non-flowable solid extruded chocolate rod 42. To manufacture. The rod 42 is cut into a slug 43 which is put into a mold cavity 44 of a compression mold 45. The mold is closed at 46 and the slug 43 is compressed into a shape 48. 4 compression type
Open at 7, and tap the molded shape 48 lightly.
【００２８】図３は図２と同じ方法を説明する。しかし
４００μのポリ塩化ビニル４４′の予め成形した包装フ
ィルムをスラッグ４３を入れる前に型のくぼみに入れ
る。この場合、型を閉じてチョコレートスラッグを包装
材料中に成形し、包装材料と一緒に押し出すことが異
る。FIG. 3 illustrates the same method as FIG. However, a preformed packaging film of 400μ polyvinyl chloride 44 'is placed in the mold cavity before the slug 43 is placed. In this case, the difference is that the mold is closed and the chocolate slug is molded into the packaging material and extruded together with the packaging material.
【００２９】図２または図３の押し出した成型生成物は
望む場合チョコレートの層で密閉する前に１種以上のア
イスクリーム、ウエハー、キャラメル、フォンダン、ビ
スケット、プラーリーンジェリーなどを充填する。The extruded molded product of FIG. 2 or 3 is filled with one or more ice creams, wafers, caramels, fondants, biscuits, praline jelly, etc., if desired, prior to sealing with a layer of chocolate.
【図１】本発明方法による押し出し生成物の変形装置を
示す。FIG. 1 shows an apparatus for deforming an extruded product according to the method of the present invention.
【図２】本発明方法による押し出し生成物の圧縮成型工
程を示す。FIG. 2 shows a compression molding step of an extruded product according to the method of the present invention.
【図３】本発明方法による包装材料中に押し出した生成
物の圧縮成型工程を示す。FIG. 3 shows the compression molding step of the product extruded into packaging material according to the method of the present invention.
１０ 押し出し装置 １１ 水圧駆動システム １２ バレル １３ ホッパー １４ チョコレートボタン １５ 供給口 １６ 押し出しダイ １７ ノズル １８ 逆回転ローラ １９ 外周くぼ地 ２０ くぼみ ２１ 円筒形篩 ２２ ロッド ２３ 連続成形甘味品 ２４ ウエブ ２５ チョコレート甘味品 ４０ チョコレートボタン ４１ エクストルーダ ４２ ロッド ４３ スラッグ ４４ 型のくぼみ ４４′ 塩化ポリビニル ４５ 圧縮圧 ４６ 閉じた型 ４７ 開けた型 ４８ 成型形状 DESCRIPTION OF SYMBOLS 10 Extruder 11 Water pressure drive system 12 Barrel 13 Hopper 14 Chocolate button 15 Supply port 16 Extrusion die 17 Nozzle 18 Reverse rotation roller 19 Peripheral depression 20 Depression 21 Cylindrical sieve 22 Rod 23 Continuously formed sweets 24 Web 25 Chocolate sweets 40 Chocolate button 41 Extruder 42 Rod 43 Slug 44 Mold cavity 44 'Polyvinyl chloride 45 Compression pressure 46 Closed mold 47 Open mold 48 Molded shape
フロントページの続き (72)発明者 マルコム ロバート マックリー イギリス国カムブリッジ，クレッセント, チェスタートン ホール 32Continued on the front page (72) Malcolm Robert McCree Inventor Cambridge, Crescent, United Kingdom 32
Claims (21)
し、実質的に固体または半固体非注入性または非流動性
形の脂肪含有菓子材料に流れが収縮する上流で圧を適用
し、それにより温度、圧力、収縮比および押し出し割合
は脂肪含有菓子材料が実質的に恒温で押し出され、実質
的に固体または半固体非注入性または非流動性形を維持
するようなものであり、そして一時的柔軟性または可塑
性を有する押し出し脂肪含有菓子材料の成形方法におい
て、押し出し生成物が一時的柔軟性を示す間に押し出し
生成物を所望形状に圧縮成型し、成形し、変形すること
を特徴とする、上記押し出し脂肪含有菓子材料の成形方
法。1. The method of claim 1, wherein the fat-containing confectionery material is fed to an extruder and a pressure is applied to the substantially solid or semi-solid non-injectable or non-flowable form of the fat-containing confectionery material upstream of the flow contraction. The temperature, pressure, shrinkage ratio and extrusion rate are such that the fat-containing confectionery material is extruded at a substantially constant temperature, substantially maintaining a solid or semi-solid non-injectable or non-flowable form, and A method for molding an extruded fat-containing confectionery material having flexibility or plasticity, wherein the extruded product is compression-molded into a desired shape while the extruded product exhibits temporary flexibility, molded, and deformed. A method for molding the extruded fat-containing confectionery material.
固体生成物を圧縮成型する型のくぼみに入れ、型を閉じ
て押し出し固体生成物を圧縮型の上部および下部半分に
より規定されたくぼみの形状に加圧下に圧縮し、最後に
型を開けて成形製品を取り出す、請求項１記載の方法。2. The extruded solid product is placed in a cavity of a mold for compression molding a measured amount of the extruded solid product, the mold is closed and the extruded solid product is shaped into a cavity defined by the upper and lower halves of the compression mold. The method according to claim 1, wherein the molded product is taken out by pressing under pressure and finally opening the mold.
成物ピースの添加前圧縮成型する型に入れ、その結果型
を閉じた場合押し出し固体チョコレートピースはライニ
ング材料中に成形される、請求項２記載の方法。3. The extruded solid chocolate piece is molded into the lining material when the food grade lining material is placed in a compression mold prior to the addition of the extruded solid product piece, such that when the mold is closed. Method.
ル形であり、１種以上の他の食材を充填する、請求項３
記載の方法。4. The compression molded extruded solid product is hollow shell shaped and is filled with one or more other foodstuffs.
The described method.
空シェル形の請求項１記載の方法により得ることができ
る圧縮成型押し出し固体生成物。5. A compression molded extruded solid product obtainable by the process according to claim 1, which is hollow shell filled with at least one other foodstuff.
メル、フォンダン、プラーリーン、ビスケット、ジェリ
ーまたはアイスクリームである、請求項５記載の圧縮成
型押し出し固体生成物。6. A compression molded extruded solid product according to claim 5, wherein the other ingredient is dessert, wafer, caramel, fondant, praline, biscuit, jelly or ice cream.
きにより所望形状に成形する、請求項１記載の方法。7. The method of claim 1, wherein the extruded solid product is formed into a desired shape by stamping or punching.
相当する表面くぼみを供された１対の逆回転ローラの間
隙を通過することにより変形して表面くぼみの形状に適
合した形状に押し出し生成物を可塑的に成形し、１対の
ローラの間隙から成形生成物を取り出す、請求項１記載
の方法。8. The extruded solid product is deformed by passing through a gap between a pair of counter-rotating rollers provided with corresponding surface depressions forming depressions, and extruded into a shape adapted to the shape of the surface depressions. 2. The method of claim 1 wherein the molding is plastically molded and the molding product is removed from the gap between the pair of rollers.
回転ローラの間隙から産出する、請求項８記載の方法。9. The method according to claim 8, wherein the shaped product is produced as a series of shaped sweets from the gap of a counter-rotating roller.
料の薄いウエブにより相互に保持される、請求項９記載
の方法。10. The method of claim 9, wherein successive shaped sweets are held together by a thin web of fat-containing confectionery material.
より形成されるくぼみの表面は模様を彫刻する、請求項
８記載の方法。11. The method according to claim 8, wherein the surface of the depression formed by the corresponding peripheral depression of the two rollers engraves the pattern.
法。12. The method according to claim 8, wherein the rollers are cooled.
媒体の循環により冷却する、請求項８記載の方法。13. The method of claim 8, wherein the rollers are cooled by circulation of a cooling medium through a central axis of each roller.
続する甘味品はウエブを除去するために処理する、請求
項１０記載の方法。14. The method of claim 10, wherein successive sweets held together by a thin web are treated to remove the web.
続する成形甘味品は回転篩に送ってタンブリング作用に
よりウエブを除去する、請求項１０記載の方法。15. The method of claim 10, wherein successive shaped sweets held together by a thin web are sent to a rotary screen to remove the web by a tumbling action.
通して変形させ、ばねまたはスイスロール状形状に成形
する、請求項１記載の方法。16. The method according to claim 1, wherein the extruded solid product is deformed about an axis of rotation and formed into a spring or Swiss roll shape.
成する異る一層の製品と一緒に回転軸の周りを通して変
形させる、請求項１６記載の方法。17. The method of claim 16, wherein the extruded solid product is deformed around a rotational axis together with a different layer of product forming a filling.
またはアイスクリームである、請求項１７記載の方法。18. The method of claim 17, wherein the different products are fondant, praline or ice cream.
の方法により得ることができる成形脂肪含有菓子材料。19. A molded fat-containing confectionery material obtainable by the method according to claim 1. Description:
の方法により得ることができる成形脂肪含有菓子材料か
ら製造した形状を含むアイスクリーム製品。20. An ice cream product comprising a shape produced from a molded fat-containing confectionery material obtainable by the method according to any one of claims 1 to 18.
の方法により製造した成形脂肪含有菓子材料から製造し
た形状を含むデザート製品。21. A dessert product comprising a shape produced from a molded fat-containing confectionery material produced according to the method of any one of claims 1 to 20.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| GB9522162.8 | 1995-10-30 | ||
| GB9522162A GB2306289A (en) | 1995-10-30 | 1995-10-30 | Chocolate forming |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH1056970A true JPH1056970A (en) | 1998-03-03 |
Family
ID=10783086
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP8324527A Withdrawn JPH1056970A (en) | 1995-10-30 | 1996-10-30 | Molding of confection material containing fat |
Country Status (8)
| Country | Link |
|---|---|
| JP (1) | JPH1056970A (en) |
| AR (1) | AR004525A1 (en) |
| CO (1) | CO4750769A1 (en) |
| GB (2) | GB2306289A (en) |
| MY (1) | MY115857A (en) |
| SG (1) | SG81902A1 (en) |
| UA (1) | UA41400C2 (en) |
| ZA (1) | ZA969086B (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2011087484A (en) * | 2009-10-21 | 2011-05-06 | Meiji Seika Kaisha Ltd | Method for producing composite oily confectionery |
Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE60004967T2 (en) | 2000-04-28 | 2004-07-22 | Kraft Foods R & D, Inc. Zweigniederlassung München | Process for the production of chocolate by super cooling and compression molding |
| ATE341215T1 (en) * | 2002-10-25 | 2006-10-15 | Kraft Foods R & D Inc | INJECTION MOLDING OF FAT CONFESSIONALS |
| GB0723255D0 (en) | 2007-11-28 | 2008-01-09 | Barry Callebaut Ag | Process and product |
| CN111231210B (en) * | 2020-02-21 | 2021-09-10 | 齐鲁工业大学 | Power line processing device and method |
Family Cites Families (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US1628251A (en) * | 1921-04-30 | 1927-05-10 | William B Laskey | Method of making candy |
| US1649307A (en) * | 1923-07-16 | 1927-11-15 | Remsen T Williams | Method of making chocolate products |
| FR570732A (en) * | 1923-09-12 | 1924-05-06 | Improvements to confectionery items | |
| US3307503A (en) * | 1964-07-30 | 1967-03-07 | Internat Foods Inc | Method and apparatus for extruding candy bars |
| GB1527240A (en) * | 1975-12-12 | 1978-10-04 | Mars Ltd | Production of chocolate pieces |
| US4468186A (en) * | 1980-05-05 | 1984-08-28 | Sollich Kg, Spezialmaschinenfabrik | Apparatus for forming strands from moldable confectionary substance |
| GB2270828A (en) * | 1992-09-29 | 1994-03-30 | Nestle Sa | Extrusion process |
-
1995
- 1995-10-30 GB GB9522162A patent/GB2306289A/en not_active Withdrawn
-
1996
- 1996-08-23 GB GBGB9617652.4A patent/GB9617652D0/en active Pending
- 1996-10-18 MY MYPI96004331A patent/MY115857A/en unknown
- 1996-10-23 SG SG9610961A patent/SG81902A1/en unknown
- 1996-10-28 UA UA96104067A patent/UA41400C2/en unknown
- 1996-10-29 CO CO96057143A patent/CO4750769A1/en unknown
- 1996-10-29 ZA ZA9609086A patent/ZA969086B/en unknown
- 1996-10-30 AR ARP960104969A patent/AR004525A1/en unknown
- 1996-10-30 JP JP8324527A patent/JPH1056970A/en not_active Withdrawn
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2011087484A (en) * | 2009-10-21 | 2011-05-06 | Meiji Seika Kaisha Ltd | Method for producing composite oily confectionery |
Also Published As
| Publication number | Publication date |
|---|---|
| GB9522162D0 (en) | 1996-01-03 |
| CO4750769A1 (en) | 1999-03-31 |
| GB9617652D0 (en) | 1996-10-02 |
| AR004525A1 (en) | 1998-12-16 |
| MY115857A (en) | 2003-09-30 |
| SG81902A1 (en) | 2001-07-24 |
| UA41400C2 (en) | 2001-09-17 |
| GB2306289A (en) | 1997-05-07 |
| ZA969086B (en) | 1998-04-29 |
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