JPS63301750A - Method for molding chocolate - Google Patents
Method for molding chocolateInfo
- Publication number
- JPS63301750A JPS63301750A JP62137390A JP13739087A JPS63301750A JP S63301750 A JPS63301750 A JP S63301750A JP 62137390 A JP62137390 A JP 62137390A JP 13739087 A JP13739087 A JP 13739087A JP S63301750 A JPS63301750 A JP S63301750A
- Authority
- JP
- Japan
- Prior art keywords
- chocolate
- ring
- mold
- mentioned
- container
- 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
Links
- 235000019219 chocolate Nutrition 0.000 title claims abstract description 41
- 238000000034 method Methods 0.000 title claims description 12
- 238000000465 moulding Methods 0.000 title claims description 12
- 239000000463 material Substances 0.000 claims abstract description 14
- 238000000206 photolithography Methods 0.000 claims description 3
- 229920006362 Teflon® Polymers 0.000 abstract description 6
- 238000001816 cooling Methods 0.000 abstract description 4
- 238000010438 heat treatment Methods 0.000 abstract description 3
- 229920002379 silicone rubber Polymers 0.000 abstract description 2
- 239000004945 silicone rubber Substances 0.000 abstract description 2
- 244000299461 Theobroma cacao Species 0.000 description 29
- 238000004519 manufacturing process Methods 0.000 description 6
- 239000004809 Teflon Substances 0.000 description 5
- 239000004576 sand Substances 0.000 description 3
- 239000003086 colorant Substances 0.000 description 2
- 238000010586 diagram Methods 0.000 description 2
- 235000018185 Betula X alpestris Nutrition 0.000 description 1
- 235000018212 Betula X uliginosa Nutrition 0.000 description 1
- 238000005266 casting Methods 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- 239000000155 melt Substances 0.000 description 1
- 238000002844 melting Methods 0.000 description 1
- 230000008018 melting Effects 0.000 description 1
- 239000002184 metal Substances 0.000 description 1
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
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/0002—Processes of manufacture not relating to composition and compounding ingredients
- A23G3/0097—Decorating sweetmeats or confectionery
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/50—Cocoa products, e.g. chocolate; Substitutes therefor characterised by shape, structure or physical form, e.g. products with an inedible support
- A23G1/54—Composite products, e.g. layered laminated, coated, filled
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Confectionery (AREA)
Abstract
Description
【発明の詳細な説明】
〈産業上の利用分野〉
本発明は表面に精細緻密な絵柄を施したチョコレートを
短時間で、簡単な設備を導入するだけで成形可能とした
チョコレート成形方法に関するものである。[Detailed Description of the Invention] <Industrial Field of Application> The present invention relates to a chocolate molding method that enables molding chocolate with finely detailed patterns on the surface in a short time and by simply introducing simple equipment. be.
〈従来技術〉
従来、チョコレートに絵柄を施すにあたっては、文字図
形等の装飾模様を刻設した金型内に流動状態のチョコレ
ートを流し込み、冷却後金型からチョコレートを取り出
して表面に凹凸模様を施したチョコレートを製造するの
が一般的であった。<Prior art> Conventionally, when applying patterns to chocolate, chocolate in a fluid state is poured into a mold that has been engraved with decorative patterns such as letters and figures, and after cooling, the chocolate is taken out of the mold and an uneven pattern is applied to the surface. It was common to produce chocolate with
又、2色以上のチョコレート材料から成る模様を付けた
チョコレートを製造する方法としては、持分昭和46−
28809号公報に示される樺に、凹部が形成された金
型内に、第1チツコレート材料を流し込み、冷却後、第
2のチョコレート材料を流し込むことにより、例えば白
色と褐色の2色から成る模様を有するチョコレートを製
造していた。In addition, as a method for manufacturing chocolate with a pattern made of chocolate materials of two or more colors,
A pattern consisting of two colors, for example, white and brown, is formed by pouring the first chocolate material into a birch mold shown in Japanese Patent No. 28809 in which a recess is formed, and after cooling, pouring the second chocolate material. They were manufacturing chocolate with
〈発明が解決しようとする問題点〉
チョコレート材料を成形する型としては、一般に用いら
れており、この金型は、丈夫で光熱に耐える長所を有す
るが、その製造方法には、木型を作り次に砂型を作り、
その砂型に鋳こんで金型を作り、その表面をメッキ仕上
げすることが必要であった。<Problems to be solved by the invention> This mold is generally used as a mold for molding chocolate material, and has the advantage of being strong and resistant to light and heat. However, the manufacturing method requires making a wooden mold. Next, make a sand mold,
It was necessary to make a mold by casting into the sand mold, and then plate the surface of the mold.
このため、一つの金型を製造するのに、1力月乃至数カ
月の日数を要し、価格も高価になり、又、木型、砂型、
金属型の反転の繰り返しの為に、形状にも制約があり、
精巧複雑な凹凸模様を有する金型が得難かった。For this reason, it takes from one month to several months to manufacture one mold, and the price is high, and wooden molds, sand molds,
Due to the repeated inversion of the metal mold, there are restrictions on the shape,
It was difficult to obtain a mold with an elaborate and complicated uneven pattern.
このような金型は、大量生産の型として用いる場合には
便利な点はあるが、少量で迅速な製造には不向きであっ
た。Although such a mold is convenient when used as a mold for mass production, it is not suitable for rapid production in small quantities.
本発明の目的は、メツセージ効果の大きい写真、イラス
ト、文字等を短時間で又簡単な設備を導入するだけでチ
ョコレート表面に施せる成形方法を開示し誕生日、バレ
ンタインデー等の贈答用品として、又観光地における土
産物用等として適合したオリジナル性を有しかつ精巧複
雑な絵柄を施したチョコレートを短時間で提供できるよ
うにすることにある。The purpose of the present invention is to disclose a molding method that allows photos, illustrations, text, etc. with a large message effect to be applied to the surface of chocolate in a short time and by simply introducing simple equipment, and to provide a method for molding chocolates as gifts for birthdays, Valentine's Day, etc. To provide chocolate in a short time that has originality and is suitable for use as souvenirs at tourist spots and has elaborate and complicated designs.
く問題点を解決するための手段〉
上記問題点を解決するために、本発明においては、底部
に適宜形状の孔を有し、マイクロ波を反射する素材から
成る容器本体に写真製版により製版しマイクロ波を透過
又はマイクロ波により発熱する素材より成る版板を収設
し、該版板周縁に筒状枠体を立設し、該版板内にチョコ
レートを収納し、該チョコレートの上に緩衝体を載置し
、該緩衝体の上からマイクロ波を反射する素材から成る
蓋を被せて容器本体と一体に合着させ、前記容器を電子
レンジ内に収設加熱し、チョコレートを冷却固化して、
表面に絵柄を施すことにより解決したものである。Means for Solving the Problems> In order to solve the above problems, in the present invention, the container body is made of a material that reflects microwaves and has holes of an appropriate shape at the bottom, and is made by photolithography. A printing plate made of a material that transmits microwaves or generates heat by microwaves is installed, a cylindrical frame is erected around the periphery of the printing plate, chocolate is stored in the printing plate, and a buffer is placed on top of the chocolate. A lid made of a material that reflects microwaves is placed over the buffer body, and the lid is attached to the container body, and the container is placed in a microwave oven and heated, and the chocolate is cooled and solidified. hand,
This was solved by applying a pattern to the surface.
く作 用〉
本発明に用いる容器は、底部に素材がマイクロ波を反射
する素材である。従ってマイクロ波は容器の底部からし
か進入せず、容器底部に誘電率及び誘電正接の小さい素
材を使用した時はチョコレート全体を加熱し、また、誘
電率及び誘電正接の大きい素材を使用した時は版が加熱
され、その熱でチョコレートが溶ける。Effect> The container used in the present invention has a bottom material that reflects microwaves. Therefore, microwaves only enter from the bottom of the container, and when a material with a low dielectric constant and dielectric loss tangent is used at the bottom of the container, the whole chocolate is heated, and when a material with a high dielectric constant and dielectric loss tangent is used, The plate is heated and the heat melts the chocolate.
〈実施例〉
本発明発明のチョコレート成形方法を図面に基づいて説
明する。第1図及び第2図は本発明におけるチョコレー
ト成形方法の工程説明図である。<Example> The chocolate molding method of the present invention will be explained based on the drawings. FIG. 1 and FIG. 2 are process explanatory diagrams of the chocolate molding method according to the present invention.
容器本体(1)は底部に適宜大きい孔(9)を有し又該
孔(9)の周囲には、緩衝用のOリング(3)を固定す
るための溝(11)が刻設されている。前記溝(11)
にOリング(3)を敷設し、該Oリング(3)上に写真
製版により製版した版板(4)を設置し、前記版板(4
)の周縁につつじようのテフロンリング(5)を載置し
、該筒状のテフロンリング(5)の中ヘブロック状チシ
コレ・−トを挿設し、その上からシリコンゴム製の緩衝
体(7)を載置し、蓋(2)を被せて、容器本体(1)
を合着させ、これを電子レンジ内に収設加熱し、チョコ
レートを溶かして型着けし、最後に溶融したチョコレー
トを冷却固化して、チョコレートを成形した。The container body (1) has a suitably large hole (9) at the bottom, and a groove (11) is carved around the hole (9) for fixing a buffer O-ring (3). There is. Said groove (11)
An O-ring (3) is placed on the O-ring (3), and a printing plate (4) made by photolithography is placed on the O-ring (3).
), place a rhododendron-shaped Teflon ring (5) on the periphery of the cylindrical Teflon ring (5), insert a heavy block-shaped Teflon ring (5) into the cylindrical Teflon ring (5), and place a silicone rubber cushion (7) on top of it. ), cover the lid (2), and then close the container body (1).
This was placed in a microwave oven and heated, the chocolate was melted and molded, and finally the molten chocolate was cooled and solidified to form chocolate.
〈発明の効果〉
本発明発明によれば、電子レンジで版を加熱するか或い
は、直接チロコレートを加熱して溶融し、絵柄等を施す
ような方法であるため、時間もかからず、又エネルギー
のロスも少ない、又、フォトエングレーバー等の簡単な
装置を導入するだけで成形可能であるため、設備投資費
用を低く抑えることができ、写真製版により製造された
版を使用する力ζら、施された絵柄は精巧複雑なものが
でき、成形に要する時間は短くて済むため、極めて商品
価値の高いチョコレートを成形することが可能となる。<Effects of the Invention> According to the present invention, since the method involves heating the plate in a microwave oven or directly heating and melting tyrocollate to apply patterns, etc., it does not take much time and energy. In addition, molding can be performed by simply introducing a simple device such as a photoengraver, so equipment investment costs can be kept low, and the power of using plates manufactured by photoengraving is very low. The designs can be elaborate and complex, and the time required for molding is short, making it possible to mold chocolates with extremely high commercial value.
第1図、第2図は、本発明のチョコレート成形方法の工
程を示す断面工程説明図、第3図は、チョコレートを容
器内に収容したときの容器の断面図、第4図は、冷却状
態を示す断面図である。
(1)・・・容器本体
(2)・・・蓋
(3)・・・Oリング
(4)・・・版板
(5)・・・テフロンリング
(6)・・・チョコレート
(7)・・・緩衝体
(8)・・・金網
(9)・・・孔
0(1)・・・合着部
00・・・溝
特 許 出 願 人
凸版印刷株式会社
代表者 鈴木和夫
第3図Figures 1 and 2 are cross-sectional process explanatory diagrams showing the steps of the chocolate molding method of the present invention, Figure 3 is a cross-sectional view of the container when chocolate is housed in the container, and Figure 4 is the cooling state. FIG. (1) Container body (2) Lid (3) O-ring (4) Plate (5) Teflon ring (6) Chocolate (7) ...Buffer (8)...Wire mesh (9)...Hole 0 (1)...Joining part 00...Groove Patent application Toppan Printing Co., Ltd. Representative Kazuo Suzuki Figure 3
Claims (1)
から成る容器に写真製版により製版しマイクロ波を透過
又はマイクロ波により発熱する素材より成る版板を収設
し、該版板周縁に筒状枠体を立設し、該版板内にチョコ
レートを収納し、該チョコレートの上に緩衝体を載置し
、該緩衝体の上からマイクロ波を反射する素材から成る
蓋をかぶせて容器本体と一体に合着させ、前記容器を電
子レンジ内に収設加熱し、チョコレートを冷却固化して
、表面に絵柄を施したことを特徴とする成形方法。A printing plate made by photolithography and made of a material that transmits microwaves or generates heat by microwaves is housed in a container made of a material that has an appropriately shaped hole at the bottom and that reflects microwaves. A cylindrical frame is set upright, chocolate is stored in the plate, a buffer is placed on top of the chocolate, and a lid made of a material that reflects microwaves is placed over the buffer to create a container. A molding method characterized in that the container is integrated with a main body, placed in a microwave oven and heated, the chocolate is cooled and solidified, and a pattern is applied to the surface.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP62137390A JPS63301750A (en) | 1987-05-30 | 1987-05-30 | Method for molding chocolate |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP62137390A JPS63301750A (en) | 1987-05-30 | 1987-05-30 | Method for molding chocolate |
Publications (1)
Publication Number | Publication Date |
---|---|
JPS63301750A true JPS63301750A (en) | 1988-12-08 |
Family
ID=15197561
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP62137390A Pending JPS63301750A (en) | 1987-05-30 | 1987-05-30 | Method for molding chocolate |
Country Status (1)
Country | Link |
---|---|
JP (1) | JPS63301750A (en) |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US6156359A (en) * | 1997-06-11 | 2000-12-05 | All 4 Fun Consumers Products Inc. | Method for forming a molded confection |
WO2010100152A1 (en) * | 2009-03-02 | 2010-09-10 | Chocoladewerken Gudrun | Barbecue chocolate dip set |
-
1987
- 1987-05-30 JP JP62137390A patent/JPS63301750A/en active Pending
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US6156359A (en) * | 1997-06-11 | 2000-12-05 | All 4 Fun Consumers Products Inc. | Method for forming a molded confection |
WO2010100152A1 (en) * | 2009-03-02 | 2010-09-10 | Chocoladewerken Gudrun | Barbecue chocolate dip set |
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