Apparatus and method for producing gel-like food containing granular chocolate

Abstract

To provide a production device of a chocolate-containing gelatinous food product forming granular chocolate whose volume average particle diameter is greater.SOLUTION: A production device 1 is for producing a chocolate-containing gelatinous food product and comprises: a first nozzle 31 comprising a first discharge hole 311 for discharging a gelatinous solution being a gelatinous food product before solidification, and filling the gelatinous solution into a vessel 9 from the first discharge hole 311; a second nozzle 42 in which a second discharge hole 423 for discharging liquid chocolate is provided at a position not overlapping to the first discharge hole 311 in a center axis direction view of the first discharge hole 311, and fills the liquid chocolate into the vessel 9 from the second discharge hole 423; and a holding part 2 for holding the vessel 9 at a vertical direction lower side of the first discharge hole 311, in which a center axis C2 of the second discharge hole 423 is parallel to a center axis C1 of the first discharge hole 311.SELECTED DRAWING: Figure 1

Description

[Technical Field]

[0001] The present invention relates to an apparatus and method for producing a gel food containing granular chocolate, and to a gel food containing granular chocolate. [Background technology]

[0002] Chocolate is a food ingredient that is often used in the confectionery industry due to its unique flavor. In addition to being eaten as is, chocolate is often consumed in combination with other ingredients. When used in combination, it is expected to impart a texture that is different from the other ingredients in addition to the flavor. In this way, by combining it with other ingredients, it is possible to create foods with better flavor and texture.

[0003] For example, Patent Document 1 discloses a method for producing a gel food containing granular chocolate. In this method, a gel solution (mix), which is a gel food before solidification, and liquid chocolate are simultaneously filled into a container, and the liquid chocolate collides with the gel solution and is sheared, and after cooling, a gel food containing granular chocolate is produced. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] Japanese Patent Publication No. 2020-058284 Summary of the Invention [Problem to be solved by the invention]

[0005] However, in the manufacturing method disclosed in Patent Document 1, the liquid chocolate collides with the gel food before reaching the container, causing the liquid chocolate to be excessively sheared. As a result, the volume average particle size of the granular chocolate in the produced gel food containing granular chocolate tends to be small, making the food less satisfying to eat.

[0006] The present invention aims to provide an apparatus and method for manufacturing a granular chocolate-containing gel food that can form granular chocolate with a large volume average particle size, and a granular chocolate-containing gel food that contains granular chocolate with a large volume average particle size. [Means for solving the problem]

[0007] The manufacturing device for gel food containing granular chocolate of the present invention is equipped with a first nozzle having a first discharge hole for discharging a gel solution, which is a gel food before solidification, and filling a container with the gel solution from the first discharge hole, a second nozzle having a second discharge hole for discharging liquid chocolate, which is positioned so as not to overlap with the first discharge hole when viewed in the direction of the central axis of the first discharge hole, and filling the container with the liquid chocolate from the second discharge hole, and a holding part for holding the container vertically below the first discharge hole, wherein the central axis of the second discharge hole is parallel to the central axis of the first discharge hole or intersects with it vertically below the final height of the gel solution filled into the container.

[0008] In this invention, the liquid chocolate discharged from the second nozzle does not form a liquid column of gel solution discharged from the first nozzle, but rather merges with the gel solution that flows and spreads to form a liquid surface within the container, and is sheared by the flow of the gel solution. In other words, this invention prevents the liquid chocolate discharged from colliding with the liquid column of gel solution and being excessively sheared. Therefore, this invention makes it possible to form granular chocolate with a larger volume average particle size than conventional techniques, improving the texture of the chocolate when eaten as a gel food.

[0009] In the manufacturing apparatus of the present invention, it is preferable that the second nozzle has a plurality of second discharge holes arranged in an annular shape around the central axis of the second nozzle. This reduces unevenness in the arrangement of the chocolate particles formed in the gel food.

[0010] In the manufacturing apparatus of the present invention, the cross-sectional area of each of the second discharge holes is 3.0 to 15.0 mm 2 It is preferable that: This makes it possible to suitably form granular chocolate with a larger volume average particle size compared to conventional techniques.

[0011] The method for producing a gelled food containing granular chocolate of the present invention includes a gel filling process in which a gel solution, which is a gelled food before solidification, is ejected from a first nozzle and filled into a container, and a chocolate filling process in which liquid chocolate is ejected from a second nozzle during the gel filling process and filled into the container, wherein the ejection direction of the liquid chocolate from the second nozzle is parallel to or inclined to the ejection direction of the gel solution from the first nozzle, and during the chocolate filling process, the ejection flow of the liquid chocolate ejected from the second nozzle joins the gel solution vertically below the final height of the gel solution filled into the container. According to the manufacturing method of the present invention, the same effects as those of the manufacturing apparatus of the present invention described above can be obtained.

[0012] The granular chocolate-containing gel food of the present invention comprises a gel food and chocolate encapsulated in the gel food and formed into granules, and in the cumulative particle size distribution of the chocolate based on volume, 80% or more of the chocolate has a particle size of 3.0 mm or more. In such a gel-like food containing granular chocolate, the particle size of the chocolate in the gel-like food is larger than that of conventional gel-like food, which improves the satisfying texture of the chocolate when eaten. [Brief explanation of the drawings]

[0013] [Figure 1] 1 is a side view schematically showing an apparatus for producing a granular chocolate-containing gel food according to a first embodiment of the present invention. [Figure 2] FIG. 3 is a schematic view showing a first nozzle and a second nozzle in the first embodiment from below in the vertical direction. [Figure 3]FIG. 2 is a schematic diagram illustrating the method for producing the granular chocolate-containing gel food according to the first embodiment. [Figure 4] FIG. 4 is a side view schematically showing an apparatus for producing a granular chocolate-containing gel food according to a second embodiment of the present invention. [Figure 5] FIG. 4 is a schematic diagram illustrating the method for producing the granular chocolate-containing gel food according to the second embodiment. [Figure 6] 1(a) is a side view schematically showing the manufacturing apparatus according to Comparative Examples 1 and 2, and FIG. 1(b) is a schematic view showing the second nozzle of the manufacturing apparatus according to Comparative Examples 1 and 2. FIG. [Figure 7] FIG. 2 is a schematic diagram illustrating the method for producing the granular chocolate-containing gel food in Comparative Examples 1 and 2. [Figure 8] Graph showing particle size distribution based on volume of chocolate for Example 1 and Comparative Example 1. [Figure 9] Graph showing particle size distribution based on volume of chocolate for Example 2 and Comparative Example 1. [Figure 10] Graph showing particle size distribution based on volume of chocolate for Example 3 and Comparative Example 1. [Figure 11] 1 is a graph showing particle size distribution based on the volume of chocolate for Example 4 and Comparative Examples 1 and 2. [Figure 12] Table to illustrate the particle size distribution of chocolate at different heights. DETAILED DESCRIPTION OF THE INVENTION

[0014] Hereinafter, each embodiment of the present invention will be described with reference to the drawings. In each embodiment, a gel food containing granular chocolate (referred to as a granular chocolate-containing gel food, hereinafter simply referred to as a chocolate-containing gel food) is produced.

[0015] [First embodiment] An apparatus and method for producing a chocolate-containing gel food according to a first embodiment of the present invention will be described with reference to FIGS. 1 to 3. FIG.

[0016] (manufacturing equipment) FIG. 1 is a schematic diagram showing a manufacturing apparatus 1 according to the first embodiment. As shown in Figure 1, the manufacturing apparatus 1 of this embodiment includes a holding section 2 that holds a container 9 filled with a chocolate-containing gel food, a first filling section 3 that fills the container 9 with a gel solution, which is a gel food before solidification, and a second filling section 4 that fills the container 9 with liquid chocolate.

[0017] The holder 2 is configured to support at least one of the bottom wall, side wall, and edge of the container 9. For example, Fig. 1 illustrates a case where the holder 2 has a support surface 21 that supports the bottom wall of the container 9. The holder 2 may also be configured as part of a conveying mechanism that conveys the container 9 from upstream to downstream of the conveying line.

[0018] The first filling section 3 has one or more tanks (not shown) for storing gel solution, and a first nozzle 31 connected to the tanks. The tanks may have a heating function for maintaining the temperature of the gel solution at a desired temperature. The first nozzle 31 is provided with a first discharge hole 311 that opens vertically downward, and a predetermined amount of gel solution supplied from the tank is discharged from the first discharge hole 311 and poured into the container 9. The container 9 is preferably disposed so that the central axis of the container 9 coincides with the central axis C1 of the first discharge hole 311.

[0019] The second filling section 4 has a reservoir 41 for storing liquid chocolate, and a second nozzle 42 connected to the reservoir 41. The second nozzle 42 has a connecting pipe portion 421 connected to the storage portion 41, and an annular pipe portion 422 connected to the connecting pipe portion 421. The annular pipe portion 422 is arranged between the first nozzle 31 and the container 9, and a plurality of second discharge holes 423 that open vertically downward are provided on the lower surface of the annular pipe portion 422. In other words, the plurality of second discharge holes 423 in the second nozzle 42 are arranged above the container 9. The second discharge holes 423 discharge a predetermined amount of liquid chocolate supplied from the storage portion 41 and deposit it into the container 9.

[0020] FIG. 2 is a schematic diagram of the first nozzle 31 and the second nozzle 42 as viewed from below in the vertical direction. 2, the multiple second discharge holes 423 of the second nozzle 42 are arranged in an annular shape around the central axis C1 of the first discharge hole 311 provided in the first nozzle 31, and are provided at positions that do not overlap with the first discharge hole 311 when viewed in the direction of the central axis of the first discharge hole 311. In addition, the central axis C2 of the second discharge hole 423 is arranged parallel to the central axis C1 of the first discharge hole 311. 2, the annular pipe portion 422 has a shape in which the ring is partially interrupted, but it may have a shape in which the ring is continuous all the way around. Also, while FIG. 2 illustrates the central axis C2 of one second discharge hole 423, each second discharge hole 423 has a similar central axis C2.

[0021] The second nozzle 42 illustrated in FIGS. 1 and 2 is provided with six circular second discharge holes 423 each having a diameter of 2.0 mm. However, the shape, size, and number of the second discharge holes 423 are not limited to those exemplified in FIG. 2, and can be changed as desired. For example, the shape of the second discharge holes 423 may be a triangle, a square, a rectangle, a polygon with five or more sides, a regular polygon, an ellipse, or the like, and is preferably a circle. The cross-sectional area of each of the second discharge holes 423 is 3.0 to 30.0 mm 2 It is preferable that the thickness is 3.0 to 15.0 mm. 2 It is more preferable that: The number of second discharge holes 423 in the second nozzle 42 is set so that the total cross-sectional area of the second discharge holes 423 is 100 mm 2 For example, the cross-sectional area of each second discharge hole 423 is preferably adjusted to be within the range of 3.0 to 15.0 mm 2 In this case, if the number of second discharge holes 423 in the second nozzle 42 is 4 to 6, the total cross-sectional area of the second discharge holes 423 is 12 to 90 mm 2 This becomes:

[0022] (Manufacturing method) The method for producing a chocolate-containing gel food in this embodiment uses the above-mentioned production apparatus 1 to carry out a gel filling step of filling a container 9 with a gel solution and a chocolate filling step of filling a container 9 with liquid chocolate.

[0023] In the gel filling step, the first nozzle 31 fills a predetermined amount of gel solution into the container 9 over a predetermined time period. The predetermined amount of gel solution is not particularly limited, but is an amount that fills the container 9 with gel solution up to a predetermined filling position (final height HL of the gel solution). The filling time of the gel solution is not particularly limited, but is preferably long enough to form a liquid column F1, which is a flow of gel solution discharged by the first nozzle 31, between the first nozzle 31 and the bottom surface of the container 9 (see FIG. 3).

[0024] Here, the gel solution, which is a gelled food before solidification, is in a liquid state with a certain degree of fluidity. For example, when the viscosity of the gel solution is measured at the temperature at which it is filled using a B-type viscometer with a double-cylinder jig and by rotating the spindle at 20 [1 / sec], the viscosity of the gel solution is 2000 cP or less. Specific examples of the viscosity of the gel solution include 1 to 2000 cP, 10 to 800 cP, 30 to 800 cP, and 30 to 500 cP.

[0025] Examples of gel solutions include chocolate, whipped cream, jam, jelly mix, pudding mix, yogurt mix, bavarois mix, caramel mix, chocolate mousse mix, almond tofu mix, rare cheesecake mix, and yokan mix. Specific ingredients for the gel solution may include those typically used in the manufacture of gel foods, such as sugars, dairy ingredients, vegetable oils and fats, stabilizers, emulsifiers, gelatin, eggs, caramel, food ingredients, flavorings, etc. The gel solution mix preferably contains a gelling agent such as agar, carrageenan, guar gum, or xanthan gum.

[0026] In the chocolate filling step, the second nozzle 42 fills the container 9 with a predetermined amount of liquid chocolate over a predetermined time during the aforementioned gel filling step. The predetermined amount of liquid chocolate is not particularly limited, but may be, for example, 1 / 10 or less by mass of the gel solution. The time required for filling the liquid chocolate is preferably shorter than the time required for filling the gel solution in the gel filling step.

[0027] Here, liquid chocolate is in a liquid state with a certain degree of fluidity. For example, when the viscosity of the liquid chocolate is measured at the temperature at which it is filled using a B-type viscometer with a double-cylinder jig and by rotating the spindle at 20 [1 / sec], the viscosity of the liquid chocolate is 2000 cP or less. Specific examples of the viscosity of liquid chocolate include 1 to 2000 cP, 10 to 800 cP, 30 to 800 cP, and 30 to 500 cP. Furthermore, the chocolate includes all chocolates that meet either chocolate standards or semi-chocolate standards and that can be liquefied.

[0028] 3 is a schematic diagram showing the gel filling step and the chocolate filling step in this embodiment. As shown in FIG. 3, in the gel filling step and the chocolate filling step, liquid chocolate is discharged from the second nozzle 42 while the gel solution is being discharged from the first nozzle 31. Here, since the central axis C1 of the first discharge hole 311 is parallel to the vertical direction, the gel solution discharged from the first nozzle 31 forms a liquid column F1 that extends vertically downward from the first nozzle 31 toward the container 9. Furthermore, because the central axis C2 of the second discharge hole 423 is parallel to the central axis C1 of the first discharge hole 311, the discharge direction of the second nozzle 42 is parallel to the discharge direction of the first nozzle 31. In other words, the discharged flow F2 of liquid chocolate is parallel to the liquid column F1 of the gel solution. As a result, the discharged flow F2 of liquid chocolate joins the gel solution at a position lower than the final height HL of the gel solution filled in the container 9. Specifically, the discharged flow F2 of liquid chocolate is not injected into the liquid column F1 of the gel solution, but into the region of the gel solution that flows and spreads to form a liquid surface within the container 9. The liquid chocolate is sheared by the flow of the gel solution within the container 9, forming multiple particles within the gel solution.

[0029] The final height HL of the gel solution filled into the container 9 is the liquid level of the gel solution containing the liquid chocolate after the gel filling process, and is determined by the range of filling amount specified in the manufacturing apparatus 1 and the size and shape of the container 9 held in the holding section 2.

[0030] In this embodiment, after the gel filling step and chocolate filling step described above are performed, a cooling step of cooling the container 9 may be performed, or the container 9 may be allowed to cool naturally. This causes the gel solution and liquid chocolate filled in the container 9 to solidify. The solidified gel solution becomes a gel food. The hardness of the gel food is, for example, 20 to 300 gf, preferably 100 to 250 gf, and more preferably 150 to 200 gf.

[0031] According to the above manufacturing method, a chocolate-containing gel food product is produced, which includes a gel food product and chocolate encapsulated in the gel food product and formed into particles. When the cumulative particle size distribution of this chocolate-containing gel food product is measured based on the volume of the chocolate, 80% or more of the chocolate has a particle size of 3.0 mm or more. The cumulative particle size distribution based on the volume of chocolate can be defined as a value measured by the method used in the examples described below.

[0032] (Effects of the first embodiment) This embodiment prevents the discharged stream F2 of liquid chocolate from colliding with the liquid column F1 of gel solution and being excessively sheared. Therefore, this embodiment makes it possible to form granular chocolate with a larger volume average particle size than conventional techniques, improving the texture of the chocolate when eaten as a gel food. Furthermore, the manufacturing method of this embodiment makes it possible to form large granular chocolate without increasing the viscosity of the gel solution, and the texture of the gel food is not impaired.

[0033] In this embodiment, the multiple second discharge holes 423 in the second nozzle 42 are arranged in a ring shape around the central axis C1 of the first discharge hole 311 of the first nozzle 31, thereby reducing bias in the arrangement of the granular chocolate formed in the gel food.

[0034] In this embodiment, the cross-sectional area of each of the second discharge holes 423 is 3.0 to 15.0 mm 2 This makes it possible to suitably form granular chocolate having a larger volume average particle size than that of conventional techniques.

[0035] Furthermore, in the chocolate-containing gel food produced in this embodiment, 80% or more of the chocolate has a particle size of 3.0 mm or more in the cumulative particle size distribution based on the volume of the chocolate. This chocolate-containing gel food can improve the satisfying texture of the chocolate when eaten.

[0036] [Second embodiment] A manufacturing apparatus and method for a chocolate-containing gel food according to a second embodiment of the present invention will be described with reference to Figures 4 to 6. Note that the description of the same configurations and methods as those in the first embodiment may be omitted or simplified.

[0037] (manufacturing equipment) 4 is a schematic diagram showing a manufacturing apparatus 1A according to this embodiment. The manufacturing apparatus 1A according to this embodiment has the same configuration as the manufacturing apparatus 1 according to the first embodiment, except for the second nozzle 43 of the second filling section 4.

[0038] As shown in FIG. 4, the second filling section 4 has a storage section 41 for storing chocolate, and a second nozzle 43 connected to the storage section 41. The second nozzle 43 has one second outlet hole 431, and discharges a predetermined amount of liquid chocolate supplied from the storage section 41 from the second outlet hole 431 and deposits it into the container 9. The second nozzle 43 is disposed near the first nozzle 31, and the central axis C2 of the second outlet hole 431 is inclined with respect to the central axis C1 of the first outlet hole 311. For example, the inclination angle θ of the central axis C2 with respect to the central axis C1 is set to a range of 45° or less, preferably 20° or less.

[0039] Here, the central axis C2 of the second discharge hole 431 intersects with the central axis C1 of the first discharge hole 311 vertically below the final height HL of the gel solution filled in the container 9. In other words, the intersection P of the central axis C2 of the second discharge hole 431 and the central axis C1 of the first discharge hole 311 is located vertically below the final height HL of the gel solution. More preferably, the central axis C2 of the second discharge hole 431 intersects with the central axis C1 of the first discharge hole 311 at a height equal to or less than half the final height HL of the gel solution filled in the container 9. More preferably, the central axis C2 of the second discharge hole 431 intersects with the central axis C1 of the first discharge hole 311 at a height equal to or lower than the bottom surface of the container 9. In particular, when the holder 2 has a support surface 21, it is preferable that the central axis C2 of the second discharge hole 431 intersects with the central axis C1 of the first discharge hole 311 at a height equal to or lower than the support surface 21.

[0040] The shape and size of the second discharge holes 431 can be set arbitrarily, similar to the second discharge holes 423 in the first embodiment described above. Specifically, the shape of second discharge hole 431 may be a triangle, square, rectangle, polygon with pentagons or more, a regular polygon, ellipse, circle, etc. In this embodiment, the shape of second discharge hole 431 is preferably a rectangle. The cross-sectional area of the second discharge hole 431 is 3.0 to 30.0 mm 2It is preferable that the thickness is 3.0 to 15.0 mm. 2 It is more preferable that: In this embodiment, the number of second discharge holes 431 in the second nozzle 43 is one, but a plurality of second nozzles 43 may be arranged around the first nozzle 31.

[0041] (Manufacturing method) In the method for producing a chocolate-containing gel food product in this embodiment, a gel filling step and a chocolate filling step are carried out in the above-described production apparatus 1A, as in the production method in the first embodiment. In the following, differences from the manufacturing method of the first embodiment in the case where the central axis C2 of the second discharge hole 431 is inclined with respect to the central axis C1 of the first discharge hole 311 will be mainly described.

[0042] FIG. 5 is a schematic diagram showing the gel filling step and the chocolate filling step in this embodiment. Here, the central axis C2 of the second nozzle 43 is inclined relative to the central axis C1 of the first nozzle 31, and the discharge direction of the second nozzle 43 is inclined relative to the discharge direction of the first nozzle 31. Therefore, the direction of the discharge flow F2 of the liquid chocolate is inclined relative to the liquid column F1 of the gel solution.

[0043] Furthermore, the central axis C2 of the second discharge hole 431 intersects with the central axis C1 of the first discharge hole 311 vertically below the final height HL of the gel solution filled into the container 9. As a result, the discharge flow F2 of liquid chocolate joins the gel solution at a position lower than the final height HL of the gel solution filled into the container 9 during the chocolate filling process. Specifically, in the early stage of the chocolate filling step, as shown in FIG. 5, the discharged flow F2 of liquid chocolate joins with the liquid column F1 of the gel solution. Thereafter, as the liquid level of the gel solution in the container 9 rises, the discharged flow F2 of liquid chocolate is poured into the gel solution other than the liquid column F1, i.e., the gel solution that flows and spreads to form a liquid surface within the container 9. For example, in Figure 5, when the liquid level of the gel solution in the container 9 reaches H1, the discharged flow F2 of liquid chocolate joins the gel solution other than the liquid column F1.

[0044] As such, the chocolate filling process of this embodiment sequentially includes a period in which the discharged stream F2 of liquid chocolate joins the liquid column F1 of gel solution, and a period in which the discharged stream F2 of liquid chocolate joins the gel solution other than the liquid column F1. While the discharged stream F2 of liquid chocolate joins the gel solution column F1, the liquid chocolate is sheared by the flow of gel solution in the liquid column F1, and while it joins the gel solution other than the liquid column F1, it is sheared by the flow of gel solution spreading within the container 9. This causes the liquid chocolate to form a plurality of granules in the gel solution.

[0045] According to the above manufacturing method, a chocolate-containing gel food product is manufactured that includes a gel food product and chocolate encapsulated in the gel food product and formed into particles, as in the first embodiment. When the cumulative particle size distribution of this chocolate-containing gel food product is measured based on the volume of the chocolate, 80% or more of the chocolate has a particle size of 3.0 mm or more.

[0046] (Effects of the second embodiment) In this embodiment, the period during which the liquid chocolate discharge flow F2 joins the gel solution liquid column F1 is shortened compared to conventional techniques, thereby preventing excessive shearing of the liquid chocolate. This allows for the formation of granular chocolate with a larger volume average particle size compared to conventional techniques. As a result, the texture of the chocolate when eaten as a gel food is improved.

[0047] [Variations] The present invention is not limited to the above-described embodiment, and includes modifications and improvements within the scope of achieving the object of the present invention.

[0048] For example, in the first embodiment, the central axis C2 of the second discharge hole 423 is arranged parallel to the central axis C1 of the first discharge hole 311, but the central axis C2 may be inclined relative to the central axis C1 within a range in which the second nozzle 42 does not interfere with the liquid column F1 of the gel solution. In the second embodiment, the central axis C2 of the second discharge hole 423 is inclined relative to the central axis C1 of the first discharge hole 311, but it may be parallel to the central axis C1. [Example]

[0049] The present invention will be described in more detail below with reference to examples and comparative examples. In Examples 1 and 2, the chocolate-containing gel food was produced using the production apparatus 1 (see FIG. 1) according to the first embodiment described above. In Examples 3 and 4, the chocolate-containing gel food was produced using the production apparatus 1A (see FIG. 4) according to the second embodiment described above. On the other hand, in Comparative Examples 1 and 2, a production apparatus 1B (see FIG. 6(a)) having a second nozzle 44 different from the second nozzles 42, 43 was used to produce a chocolate-containing gel food.

[0050] The method for producing the chocolate-containing gel food common to Examples 1 to 4 and Comparative Examples 1 and 2 is as follows. In the gel filling step, 100 g of a gel solution having a viscosity of 50 cP at 45° C. was discharged in 1.5 seconds. In the chocolate filling process, 0.37 seconds after the start of gel solution dispensing, liquid chocolate (semi-chocolate, specific gravity 1.07 g / cm) at 40°C was poured. 3 ) 7.0 g was ejected over 1.0 second. The viscosity of the liquid chocolate was as shown in Table 1 below.

[0051] The conditions in Examples 1 to 5 and Comparative Examples 1 to 3 are summarized in Table 1 below. In Table 1, "nozzle" indicates the type of nozzle (nozzles A to D) used as the second nozzles 42 to 44. Details of the ejection holes of the nozzles A to D are summarized in Table 2 below. Also, in Table 1, "tilt angle" is the tilt angle that the central axis C2 of each outlet hole of the second nozzles 42 to 44 has with respect to the central axis C1 of the outlet hole of the first nozzle 31, and "viscosity" is the viscosity of the liquid chocolate to be filled. [Table 1] [Table 2]

[0052] In Examples 1 to 3, the inclination angle θ is 0°, so that the central axis C2 of the second discharge hole 423 is parallel to the central axis C1 of the first discharge hole 311. In the fourth embodiment, the central axis C2 of the second discharge hole 431 intersects with the central axis C1 of the first discharge hole 311 below the final height HL of the gel solution filled in the container 9 in the vertical direction. Therefore, in Examples 1 to 4, the discharge flow F2 of liquid chocolate joins the gel solution at a position lower than the final height HL of the gel solution filled into the container 9 (see FIGS. 1 and 4).

[0053] On the other hand, in Comparative Examples 1 and 2, the central axis C2 of the second discharge hole 431 intersects with the central axis C1 of the first discharge hole 311 at the final height HL of the gel solution filled in the container 9 (see FIG. 6(a)). Note that in Comparative Examples 1 and 2, the second nozzle 44 has a plurality of discharge holes 441 (see FIG. 6(b)), and therefore the central axis of the centrally located discharge hole 441 is treated as the central axis C2. Therefore, in Comparative Examples 1 and 2, as shown in Figure 7, at least a portion of the discharge flow F2 of liquid chocolate discharged from the second nozzle 44 joins the gel solution at a position equal to or higher than the final height HL of the gel solution filled in the container 9.

[0054] [Evaluation method] The particle size distribution based on the volume of the chocolate was measured for the chocolate-containing gel foods produced in Examples 1 to 4 and Comparative Examples 1 and 2. Furthermore, the chocolate-containing gel foods produced in Examples 1 to 4 and Comparative Examples 1 and 2 were visually evaluated for particle size distribution at each height.

[0055] (Particle size distribution based on chocolate volume) The volumetric particle size distribution of the chocolate was determined by freezing the produced chocolate-containing gel-like food product, cutting it vertically, and then photographing the resulting cross-section with a digital single-lens reflex camera (D850, Nikon Corporation). The resulting cross-sectional images were then subjected to background removal and contrast equalization using the numerical processing software Mathematica (Ver. 12, WOLFRAM RESEARCH). Based on the processed cross-sectional images, pixel information for the visually brightest and darkest chocolates was extracted. Using these as a reference, the cross-sectional images were subjected to distance transformation to obtain multiple (2–3) images, which were then combined. A binarized image was then obtained using a dynamic thresholding method based on this composite image. After noise removal, continuous white areas were identified in the binarized image, and the pixel count for each white area was obtained. Each white area was then converted into the equivalent circle diameter of the chocolate granules, and the pixel count for each white area was converted into a real-world length to calculate the volume of the chocolate granules. Based on the volume of each granular chocolate obtained as described above, the total volume of the granular chocolate was calculated, and the volume fraction relative to the total volume was calculated in order of granular chocolate particle size, starting from the smallest particle size, to obtain a cumulative sum relative to the particle size of the granular chocolate.

[0056] (Particle size distribution of chocolate at each height) The top, bottom, and sides of the chocolate-containing gel food filled in the container 9 were each visually inspected. In addition, the chocolate-containing gel food was frozen and cut vertically, and the resulting cross section was divided into an upper layer, a middle layer, and a lower layer, each of which was visually inspected.

[0057] [result] 8 to 11 are graphs showing particle size distributions based on the volume of chocolate for Examples 1 to 4 and Comparative Examples 1 and 2. 8 to 11, it was confirmed that the cumulative total volume fraction of granular chocolates having a particle size of 3.0 mm or more was 80% or more in Examples 1 to 4. On the other hand, it was confirmed that in Comparative Examples 1 and 2, almost all of the granular chocolates had a particle size of less than 3.0 mm. Furthermore, from the results of Comparative Examples 1 and 2, it can be seen that increasing the viscosity of the liquid chocolate to be filled has almost no effect on the particle size of the granular chocolate (see FIG. 11).

[0058] Comparing Example 3 and Example 4, it was found that the particle size tends to decrease as the tilt angle θ increases. This is thought to be because when the tilt angle θ is 0° (Example 3), the liquid chocolate is sheared by joining with areas of the gel solution other than the liquid column F1, but when the tilt angle θ is 2° (Example 4), shearing occurs both when the liquid chocolate collides with the gel solution liquid column F1 and when the liquid chocolate joins with areas of the gel solution other than the liquid column F1.

[0059] In Examples 1 and 2, the inclination angle θ is 0° and the number of second discharge holes 423 is the same, but when comparing Examples 1 and 2, it can be seen that Example 1, which has a smaller cross-sectional area of the second discharge holes 423, is better able to form granular chocolate with a larger particle size. Furthermore, from a comparison between Example 1 and Example 3, it can be seen that a smaller cross-sectional area of the second discharge holes 423, 431 makes it possible to suitably form granular chocolate with a larger particle size. In other words, in order to increase the particle size of the granular chocolate, the cross-sectional area of the second discharge holes 423, 431 needs to be larger than in Comparative Examples 1 and 2, but it was found that it is not desirable to unnecessarily increase the cross-sectional area of the second discharge holes 423, 431.

[0060] Furthermore, although the shapes and number of the second discharge holes 423, 431 differ between Examples 2 and 3, the cross-sectional areas of the second discharge holes 423, 431 are similar, so there was not much difference in the results between Examples 2 and 3. Therefore, it was found that there is a preferable range for the cross-sectional area of the second discharge holes 423, 431 for forming granular chocolate with a large particle size, and Examples 1 to 4 fall within this range.

[0061] Fig. 12 is a table showing the evaluation results of particle size distribution for each height for Examples 1 to 3 and Comparative Example 1. According to Fig. 12, large granular chocolate particles were observed in the lower layers of Examples 1 to 3. Furthermore, the particle sizes of the granular chocolate particles in the middle layers of Examples 1 to 3 varied from fine to medium, but the particle sizes in the middle layers of Examples 1 and 2 were larger than those in the middle layer of Comparative Example 1. On the other hand, in Comparative Example 1, small granular chocolate particles were observed in all layers, including the upper, middle and lower layers. [Explanation of symbols]

[0062] 1, 1A, 1B... manufacturing apparatus, 2... holding section, 21... support surface, 3... first filling section, 31... first nozzle, 311... first discharge hole, 4... second filling section, 41... storage section, 42... second nozzle, 421... connecting pipe section, 422... annular pipe section, 423... second discharge hole, 43... second nozzle, 431... second discharge hole, 44... second nozzle, 441... discharge hole, 9... container, C1... central axis, C2... central axis, F1... liquid column, F2... discharge flow, HL... final height, P... intersection point, θ... inclination angle.

Claims

1. a first nozzle provided with a first discharge hole for discharging a gel solution, which is a gelled food before solidification, and for filling the gel solution into a container through the first discharge hole; a second nozzle having a second outlet hole for discharging liquid chocolate, the second outlet hole being positioned so as not to overlap with the first outlet hole when viewed in the direction of the central axis of the first outlet hole, and for filling the container with the liquid chocolate from the second outlet hole; a holding portion that holds the container vertically below the first discharge hole, the first nozzle and the second nozzle are not inserted into the container and do not move relative to the container; An apparatus for manufacturing a gel food containing granular chocolate, wherein the central axis of the second discharge hole is parallel to the central axis of the first discharge hole or intersects with the central axis of the first discharge hole vertically below the final height of the gel solution filled into the container.

2. The manufacturing apparatus according to claim 1 , wherein the second nozzle has a plurality of the second discharge holes arranged in an annular shape around a central axis of the second nozzle.

3. The cross-sectional area of each of the second discharge holes is 3.0 to 15.0 mm ２ The manufacturing apparatus according to claim 2 ,

4. a gel filling step of discharging a gel solution, which is a gel food before solidification, from a first nozzle and filling the container with the gel solution; a chocolate filling step of discharging liquid chocolate from a second nozzle during the gel filling step and filling the container with the liquid chocolate, the first nozzle and the second nozzle are not inserted into the container and do not move relative to the container; The direction in which the liquid chocolate is discharged from the second nozzle is parallel to or inclined with respect to the direction in which the gel solution is discharged from the first nozzle, In the chocolate filling step, the liquid chocolate discharged from the second nozzle joins the gel solution vertically below the final height of the gel solution filled in the container. This is a method for producing a gel food containing granular chocolate.

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