Method for manufacturing chocolate-coated confectionery

Abstract

To provide a desired method for thoroughly coating the whole of a confectionery with chocolate irrespective of the size of the confectionery or the surface state of the confectionery.SOLUTION: A method for manufacturing a chocolate-coated confectionery is performed in a coating area set in a middle part of a conveyance route conveying a cooled cream sand confectionery 1 via a net conveyor, the periphery of the cream sand confectionery 1 is coated with chocolate by soaking the cream sand confectionery 1 while it is being conveyed in the coating area into a chocolate pond where chocolate constantly flows.SELECTED DRAWING: Figure 4

Description

[Technical Field]

[0001] The present invention relates to a method for encrusting confectionery with chocolate. [Background technology]

[0002] BACKGROUND ART Conventionally, a machine called an enrober for coating the surface of confectionery with liquid chocolate has been known (Patent Document 1, Non-Patent Document 1). [Prior art documents] [Patent documents]

[0003] [Patent Document 1] Japanese Utility Model Application Publication No. 59-110590 [Non-patent literature]

[0004] [Non-Patent Document 1] tanizawakaki.co.jp / chocolate / enrober / Summary of the Invention [Problem to be solved by the invention]

[0005] When enrobing confectionery with chocolate using a conventional enrober, there have been cases where the chocolate does not adhere to part of the surface of the confectionery depending on the size of the confectionery, the surface condition of the confectionery, etc., resulting in poor coating.

[0006] An object of the present invention is to provide a method for thoroughly covering an entire confectionery product with chocolate, regardless of the size of the confectionery product or the surface condition of the confectionery product.

[0007] Specifically, it is an object of the present invention to provide an improved method for producing chocolate coated confectioneries. [Means for solving the problem]

[0008] The present invention relates to a method for producing a chocolate-coated confectionery, which includes a step of producing a cream-sandwich confectionery in which cream is sandwiched between two cakes, a first cooling step of cooling the produced cream-sandwich confectionery, a chocolate coating step of covering the cooled cream-sandwich confectionery with chocolate, and a second cooling step of cooling the chocolate-covered cream-sandwich confectionery, The chocolate coating process is carried out in a coating area located midway along a transport path along which cooled cream sandwich confectionery is transported by a net conveyor, and is a method for producing chocolate-coated confectionery, characterized by including the steps of: allowing melted chocolate to flow down from above onto the cream sandwich confectionery as it is transported through the coating area; accumulating the flowing chocolate to a certain depth to form a chocolate marsh; stirring the chocolate so that the chocolate in the chocolate marsh is constantly flowing, while allowing an amount of chocolate equal to the amount flowing down to flow out; and submerging the entire cream sandwich confectionery in the chocolate marsh and moving it, so that the cream sandwich confectionery is thoroughly covered with chocolate. [Effects of the Invention]

[0009] According to the present invention, melted chocolate is poured down from above onto the confectionery to be coated, and the confectionery is then immersed in a pool of flowing chocolate. As a result, the entire surface of the confectionery to be coated comes into contact with the flowing melted chocolate for a certain period of time. As the top, sides, and bottom of the confectionery come into contact with the flowing chocolate, the chocolate adheres to all surfaces, and the entire surface of the confectionery to be coated is thoroughly covered and coated with chocolate. [Brief explanation of the drawings]

[0010] [Figure 1] FIG. 1 is a schematic vertical cross-sectional view showing an example of a confectionery to be coated with chocolate according to the present invention. [Figure 2]FIG. 2 is a block diagram of a process for producing a chocolate-coated confectionery according to one embodiment of the present invention. [Figure 3] FIG. 3 is a schematic diagram showing an example of an enrobing device that performs the chocolate coating step in an apparatus for producing chocolate-coated confectionery according to one embodiment of the present invention. [Figure 4] FIG. 4 is a diagram illustrating the configuration of a main part of the enrobing device shown in FIG. DETAILED DESCRIPTION OF THE INVENTION

[0011] Hereinafter, embodiments of the present invention will be described in detail with reference to the drawings.

[0012] FIG. 1 is a schematic vertical cross-sectional view showing an example of a confectionery to be coated with chocolate according to the present invention.

[0013] The confectionery 1 to be coated with chocolate is a type of confectionery commonly called "chocolate pie."

[0014] "Chocolate pie" refers to a two-layered pie-like confectionery, soft cake confectionery, or snack cake (according to Wikipedia), which is made of moist dough sandwiched between marshmallows or cream and coated with chocolate. Therefore, the confectionery 1 to be coated with chocolate according to the embodiment of the present invention is also included in what is generally called "chocolate pie."

[0015] The confectionery 1 to be coated with chocolate is, for example, a cream sandwich confectionery consisting of two baked cakes 2, 3, top and bottom, with whipped cream 4 sandwiched between them, and the entire periphery covered with chocolate 5. The confectionery 1 may be, as a whole, a slightly larger confectionery 1, for example, with a diameter φ of 50 to 80 mm and a height (thickness) H of 35 to 50 mm.

[0016] In FIG. 1, there is a step at the boundary between the cakes 2, 3 and the whipped cream 4 in the confectionery 1, but the periphery of the whipped cream 4 may be substantially the same as the periphery of the cakes 2, 3.

[0017] The confectionery 1 is completely covered with chocolate 5, and is made using a chocolate coating method that stabilizes the adhesion of the chocolate in the chocolate coating process described below so that the chocolate coating does not peel off or expose parts of the cakes 2 and 3.

[0018] Fig. 2 is a block diagram of a manufacturing process for a chocolate-coated confectionery according to one embodiment of the present invention. The manufacturing process in Fig. 2 is a block diagram showing the manufacturing process for confectionery 1 by step.

[0019] In the manufacturing process for cream sandwich confectionery 1 shown in block S1, a certain amount of whipped cream 4 is supplied on top of cake 3, and cake 2 is placed on top of the whipped cream 4, thereby manufacturing cream sandwich confectionery 1 with whipped cream 4 sandwiched between two cakes 2 and 3. More precisely, in a separate process, cake batter is baked to manufacture a cake, which is then stored. Then, the stored cake 3 is supplied, whipped cream 4 is supplied on top of it, and the stored cake 2 is further supplied on top of that, thereby manufacturing cream sandwich confectionery 1.

[0020] The produced cream sandwich confectionery 1 is cooled in a first cooling step shown in block S2 to solidify the whipped cream 4.

[0021] The cream sandwich confectionery 1 cooled in the first cooling step (block S2) is transferred by a net conveyor to the chocolate coating step (block S3) where it is covered with chocolate.

[0022] Then, the chocolate-covered cream sandwich confectionery 1 is cooled in a second cooling step (block S4) to harden the coated chocolate and for storage and transportation.

[0023] The chocolate-covered cream sandwich confectionery 1 is then packaged in a product packaging step (block S5) and is completed as a product.

[0024] However, in the chocolate coating process shown in block S3, even though the cream sandwich confectionery 1 is thoroughly covered with chocolate, there are cases where defective products are found, such as cream sandwich confectionery 1 with no chocolate on part of the surface, cream sandwich confectionery 1 with chocolate peeling off from the underside (bottom) of the cream sandwich confectionery 1, or cream sandwich confectionery 1 with insufficient chocolate adhered to the underside (bottom).

[0025] To provide an improved chocolate coating process which can perform better chocolate coating in a chocolate coating process and can prevent defects in chocolate coating such as insufficient adhesion of chocolate or peeling of chocolate.

[0026] FIG. 3 is a schematic diagram showing an example of an enrobing device that performs the chocolate coating step in the manufacturing apparatus for the chocolate-coated confectionery 1 according to one embodiment of the present invention.

[0027] 3, the enrobing device 10 is provided midway along the transport path of a net conveyor device 40 for transporting confectioneries. The net conveyor device 40 has a transport net 41 of a predetermined length stretched in the horizontal direction.

[0028] The transport net 41 is a known structure. The transport net 41 has a large number of thin cylindrical or columnar rollers extending in the width direction (horizontal direction perpendicular to the transport direction). The rollers are arranged with gaps between them along the transport direction, forming a transport surface on the upper surface for transporting the confectionery 1.

[0029] The transport net 41 is endless and is stretched over an upstream roller 42, a downstream roller 43, and a required number of rollers (not shown). In this embodiment, the transport net 41 is supported by at least the upstream roller 42 and the downstream roller 43, and is moved in the direction of arrow A1.

[0030] The upstream roller 42 and the downstream roller 43 are provided at the same height (this height is referred to as H0), and the horizontal distance between the upstream roller 42 and the downstream roller 43 is set to a distance L1. Over this distance L1, the height of the transport net 41 is lowered by H from H0. This height H corresponds to the height (thickness) H of the confectionery 1 transported by the transport net 41.

[0031] The mechanism for lowering the height of the transport net 41 by H may, for example, include guide arms that guide both left and right ends of the transport net 41 in the width direction, and if the transport net 41 is wide, guide bars that guide the transport net 41 at a predetermined interval in the width direction. The guide arms and guide bars guide the transport net 41 diagonally downward in the direction of movement over the distance L1, reducing its height by H from H0, and the net moves a predetermined distance in that state, after which it is guided diagonally upward and its height returns to H0.

[0032] Thus, over the distance L1 over which the chocolate coating process is carried out, the transport net 41 is supported at a predetermined height by the upstream roller 42 in the direction of movement, extends obliquely downward from there downstream so that its height decreases by H, extends horizontally downstream at a position lower by H, and then extends obliquely upward toward the downstream roller 43. Thus, over the distance L1 (i.e., during the chocolate coating process), the transport net 41 travels for a period during which its height position is lowered by H. During this period, the entire confectionery 1, which has a height (thickness) of H, is transported while immersed in the chocolate swamp, which will be described later.

[0033] In this embodiment, the area between the upstream roller 42 and the downstream roller 43 (i.e., the distance L1) is set as a coating area. A presser net device 20 is provided above a transport net 41 in the coating area.

[0034] The pressing net device 20 includes a first support roller 21, a second support roller 22, a third support roller 23, a fourth support roller 24, a fifth support roller 25, a sixth support roller 26, and a driving roller 27. An endless pressing net 28 is wound around these seven rollers. The structure of the pressing net 28 is the same as that of the transfer net 41, having a number of thin cylindrical or columnar rollers extending in the width direction orthogonal to the moving direction, and the number of rollers are arranged with gaps along the moving direction.

[0035] The first support roller 21 is arranged at a position slightly upstream of the upper stream side roller 42 and slightly closer to the upstream side. The second support roller 22 is arranged at a position slightly downstream of the downstream side roller 43 and slightly closer to the downstream side. The support positions (lower surfaces of the rollers) of the third support roller 23 and the fourth support roller 24 are set at substantially the same height as the support positions (upper surfaces of the rollers) of the upstream side roller 42 and the downstream side roller 43. Also, the third support roller 23 and the fourth support roller 24 are arranged at positions that enter between the upstream side roller 42 and the downstream side roller 43 in the horizontal direction, and the horizontal arrangement interval between the third support roller 23 and the fourth support roller 24 is set to a distance L2 (L2 < L1).

[0036] The pressing net 28 is internally wound around the first support roller 21, the third support roller 23, the fourth support roller 24, the second support roller 22, and the sixth support roller 26 in this order, externally wound around the driving roller 27, and internally wound around the fifth support roller 25 and the first support roller 21 in this order, and is rotationally moved clockwise (in the direction indicated by arrow A2) in FIG. 3.

[0037] In the moving path of the pressing net 28, while moving from the third support roller 23 to the fourth support roller 24, it faces the transfer net 41 supported by the upstream side roller 42 and the downstream side roller 43. The moving speed of the transfer net 41 and the moving speed of the pressing net 28 while facing each other are adjusted to be equal.

[0038] In the presser net device 20, the first support roller 21 is movable in the vertical direction by, for example, ±10 mm in order to adjust the entrance angle of the presser net 28 indicated by θ1 in FIG.

[0039] Furthermore, in the presser net device 20, the height positions of the third support roller 23 and the fourth support roller 24 can be adjusted up and down by, for example, about ±10 mm. When the height positions of the third support roller 23 and the fourth support roller 24 are changed, the amount by which the confectionery transported by the transport net 41 sinks into the chocolate pool device 50 can be changed, as will be described later.

[0040] A chocolate flowing device 30 is provided above the holding net device 20 to pour the melted chocolate by causing it to flow down from above. The chocolate CH1 flowing down from the chocolate flowing device 30 passes through the holding net 28 and the transfer net 41 and flows down below the transfer net 41.

[0041] In the coating area, a chocolate pool device 50 is provided for receiving and temporarily storing the chocolate that flows downward through the transport net 41.

[0042] The chocolate pooling device 50 has enclosures 51 and 52 in the coating area between the upstream roller 42 and the downstream roller 43 that collect the melted chocolate that flows downward through the transfer net 41. The space S enclosed by the enclosures 51 and 52 can collect the melted chocolate that flows down from above. An agitator 53 is provided within the space S to agitate the accumulated chocolate. In FIG. 3, the agitator 53 may have, for example, a rotating shaft 54 ​​extending perpendicular to the paper surface and a spiral blade 55 that protrudes in a spiral shape in the axial direction around the rotating shaft 54. The agitator 53 stirs the chocolate accumulated in the space S, preventing it from stagnating within the space S. In other words, the chocolate accumulated in the chocolate pooling device 50 is constantly flowing and moving within the space S.

[0043] In this embodiment, the Chocopool device 50 is configured so that a gap can be formed at the joint J between the enclosing member 51 and the enclosing member 52. More specifically, the enclosing member 52 is configured so that, in the cross-sectional view shown in Fig. 3, the lower part of the enclosing member 52 behaves like an arc in the clockwise direction around the downstream roller 43 side as an axis, and opens. A gap can be formed between the lower end of the enclosing member 52 and the left end of the enclosing member 51.

[0044] When a gap is formed at the joint J between the enclosing members 51 and 52, the chocolate accumulated in the space S flows out downward through the gap. In this way, the chocolate accumulated in the chocolate pool device 50 is always in flow, flowing and moving within the space S, and the same amount of chocolate as the chocolate flowing down from above into the chocolate pool device 50 flows out downward through the gap at the joint J. Therefore, the liquid level of the chocolate marsh in the chocolate pool device 50 is always constant, and the chocolate in the chocolate marsh is always in a flowing state.

[0045] In this embodiment, a storage tank 35 is provided to store the chocolate that flows out from the chocolate pooling device 50. The chocolate that has accumulated in the storage tank 35 is supplied to the chocolate flowing device 30 as needed and is reused.

[0046] In this embodiment, the joint portion J, the chocolate flow path indicated by the arrow CH2, the storage tank 35, the chocolate flow path indicated by the arrow CH3, and the chocolate flow-down device 30 constitute a circulation unit.

[0047] Figure 4 is a schematic diagram showing the main components of the enrobing device 10 shown in Figure 3, and shows how the transport net 41 submerges the entire confectionery 1 into the chocolate swamp as the confectionery 1 is transported, and the flow state of the chocolate.

[0048] 3 and 4, the confectionery 1 placed on the transfer net 41 is transferred from the upstream side in the transfer direction, and as the transfer net 41 descends diagonally downward from above the upstream roller 42, the confectionery 1 placed on it is also transferred diagonally downward. During this transfer, the confectionery 1 is gradually pressed down by the pressure net 28 to prevent it from floating up from the top of the transfer net 41 due to the specific gravity relationship between the chocolate accumulated in the chocolate marsh and the confectionery 1, and is transferred while sandwiched between the transfer net 41 and the pressure net 28. The height position of the pressure net 28 is determined by the third support roller 23 and the fourth support roller 24. Therefore, during the movement section L2 from the third support roller 23 to the fourth support roller 24, the transfer net 41 sandwiching the confectionery 1 together with the pressure net 28 is ensured to be submerged in the chocolate marsh by a height (thickness) H of the confectionery 1, i.e., the confectionery 1 is transferred while the entire confectionery 1 is immersed in the chocolate marsh.

[0049] As explained above, the chocolate accumulated in the space S of the chocolate pool device 50 is always flowing and does not stagnate or accumulate. In other words, the chocolate in the chocolate swamp is always flowing. The liquid level of the chocolate in the chocolate swamp is set based on the height of the transport net 41 in the coating area when it is submerged.

[0050] As a result, the confectionery 1 placed on the transfer net 41 and held down by the pressure net 28 from above is gradually immersed in the chocolate marsh accumulated in the space S of the chocolate pool device 50 in the coating area, and while being transported through the transfer section L2, the entire confectionery 1 is immersed in the chocolate marsh, with the entire outer surface of the confectionery 1 in contact with the flowing chocolate. Then, after passing the fourth support roller 24, the pressure net 28 gradually tilts upward. The transfer net 41 also gradually returns to its upward position. Then, after passing the downstream roller 43, the confectionery 1 is placed on the horizontal transfer net 41 and is transported downstream with its chocolate coating completed.

[0051] In Figure 4, the flow path of the chocolate is shown schematically by the thick white arrows. In the coating area, as shown by the thick white arrows, fresh chocolate flows down from above in what is known as a chocolate curtain. The flowing chocolate passes through a presser net 28 and is coated onto the confectionery 1. Furthermore, by immersing the confectionery 1 in the chocolate marsh for a certain period of time, the flowing chocolate also adheres to the sides and bottom of the confectionery, so that the entire confectionery is thoroughly covered in chocolate.

[0052] In this embodiment, the amount of chocolate flowing out from the joint portion J (outlet) of the chocolate pool device 50 is set to be equal to the amount of chocolate flowing down from the chocolate flow-down device 30 per unit time, so that the liquid level of the chocolate marsh is maintained at the desired height.

[0053] The chocolate used in this embodiment is preferably non-tempered chocolate.

[0054] The present invention is not limited to the above-described embodiment, and various modifications are possible within the scope of the claims. [Explanation of symbols]

[0055] 1 (Cream sandwich) confectionery A few cakes 4 whipped cream 5. Chocolate 10 Enrober device 20 Presser net device 21 First support roller 22 Second support roller 23 Third support roller 24 Fourth support roller 25 5th support roller 26 No. 6 support roller 27 Drive roller 28 Presser net 30 Chocolate flow device 35 Storage Tank 40 Net conveyor device 41 Transport Net 42 Upstream roller 43 Downstream roller 50 Chocopool Device 51, 52 Enclosure members 53 Stirrer 54 Rotation axis 55 Spiral Feather

Claims

1. A process for producing cream sandwich confectionery by sandwiching cream between two cakes; A first cooling step of cooling the produced cream sandwich confectionery; A chocolate coating process for covering the cooled cream sandwich confectionery with chocolate; A method for producing a chocolate-coated confectionery, comprising: a second cooling step of cooling the chocolate-covered cream sandwich confectionery; The chocolate coating process is carried out in a coating area provided in the middle of a transport path along which the cooled cream sandwich confectionery is transported by a net conveyor, forming a chocolate marsh in the coating area by collecting melted chocolate flowing down from above to a certain depth; A process of stirring the chocolate so that the chocolate in the chocolate marsh is constantly flowing, and causing the same amount of chocolate to flow down as the amount of chocolate flowing down; A process of transporting the cream sandwich confectionery by a net conveyor so that the cream sandwich confectionery is immersed in the chocolate swamp; A method for producing chocolate-coated confectionery, comprising:

2. The method for producing chocolate-coated confectionery according to claim 1, further comprising the step of pouring melted chocolate flowing down from above onto the cream sandwich confectionery in the coating region.

3. The chocolate coating process carried out in the coating area is The method for producing chocolate-coated confectionery according to claim 1 or 2, further comprising: pressing the cream-sandwich confectionery being transported by the net conveyor with a presser net to sandwich it between the net conveyor and the presser net; and then submerging the sandwiched cream-sandwich confectionery in a chocolate marsh and moving it through the chocolate marsh.

Images