JPS5824099B2 - Method for manufacturing rod-shaped thiokolate - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for manufacturing bar-shaped chocolate.

The gist of the present invention is to adjust the temperature of flavor and two or more types of liquid chocolate, and transfer the chocolate from each nozzle onto a melt conveyor that rotates the nozzle ports close to each other and conveys it to a cooling tunnel. The purpose is to knit chocolate into a rope shape by letting it flow down while adjusting the amount of chocolate squeezed and the conveyance speed of a conveyor in a correlated manner.

The composition of chocolate made by conventional methods is generally known, but the amount of lecithin added is usually around 0.3%,
0.3% of sucrose fatty acid ester is added, and its purpose is to be used as a dispersant, but in the present invention, only sucrose fatty acid is added in an amount of 0.5 to 1% in place of both of the above.
Use the 0th section.

Its purpose is not only to be used as a dispersant as in the past, but also as a plastic molding aid or shape retainer to facilitate molding.

As is well known, a rope is manufactured by twisting together two or more string-like elements, and in the present invention, similarly, two or more different chocolates are prepared in each tank, and usually 40 to 50 pieces of chocolate are prepared in each tank.
It is kept warm at ℃.

This is placed in each tempering machine (temperature controller) and adjusted so that the temperature at the nozzle outlet is between 30 and 33°C.

From this, it is guided to each nozzle by a pipe.

The nozzle ports are fixed so as to be close to each other, and when the nozzle openings are rotated and flowed down onto the conveyor, the receiver is stopped on the moving belt at the point of flow down.

The conveyor belt passes through a cooling tunnel, and the solidified chocolate is cut into appropriate lengths at or after exiting the tunnel.

The cutting method is not a particular choice, but it should be chosen so that the cut surface appears beautiful.

The chocolates squeezed out from the nozzle have different flavors and colors, and you can freely select and combine two or more types, but of course you are free to choose chocolates of the same color depending on your purpose.

The diameter of the nozzle can also be freely selected depending on the thickness of the rope, and is usually about 3 to 51 x 71 L, but it is natural to select it by appropriately correlating the amount of squeezing with the conveyance speed of the belt conveyor. It is usually 1.5 to 3.5 m/m1.

During conveyance, the chocolate solidifies, so it is necessary to take measures to prevent meandering.

The density of the rope twist naturally depends on the rotation speed of the nozzle, the conveyance speed of the conveyor, and the discharge speed of chocolate from the nozzle, and this can be determined by selecting appropriate conditions.1. The viscosity of chocolate is 150-300 at the nozzle mouth.
c ps and the horizontal rotation speed of the nozzle is usually 120 to 25
It is around 0 rpm.

FIG. 1 is an explanatory diagram illustrating the main points of the present invention, in which three types of chocolate are used, and fluid chocolate whose temperature is controlled is squeezed out from a rotating nozzle onto a conveyor belt.

1゜2.3 are storage hoppers for different types of chocolate, each with temperature-controlled liquid chocolate 7,
8.9 is stored.

Nozzles 4, 5, and 6 are for discharging chocolate, and the tips of the nozzles are integrated with each other in close proximity to each other.By rotating these nozzles in a horizontal direction, the liquid chocolate is discharged onto a conveyor and cooled appropriately. It is shaped into a rope and solidified.

11° is the drive roll of the conveyor.

Next, examples of the present invention will be described.

Normally, the chocolate at the nozzle opening is
The viscosity was approximately 170 centipoise.

The composition of chocolate contains extremely little lecithin, or no lecithin at all, and sucrose fatty acid ester of around 0.6 is added.

For example, a nozzle with a diameter of 3.8 mm is used, and three-strand chocolate strips are produced using chocolate-colored, white, and pale green chocolate.

The nozzle was rotated at 1130 r, p, m, and the conveyor belt conveyed at a speed of 1.8 m/min, and the mixture was conveyed into a cooling tunnel and solidified.

The temperature was adjusted to 5°C in the center of the tunnel and 17°C at the entrance.

By this method, a beautiful rope-shaped chocolate having a thickness of about 5 mm was obtained as shown in the explanatory diagram of FIG.

Chocolate-colored chocolate A, white chocolate B, and light green chocolate C came into contact with each other at a width equal to that of each other, resulting in a chocolate knitted into a long rope shape.

This was cut to an appropriate length using a conventional method.

[Brief explanation of the drawing]

FIG. 1 is an explanatory diagram showing the gist of the present invention, in which chocolate is discharged while rotating on a conveyor through chocolate nozzles, and FIG. 2 is an explanatory diagram of chocolate bars manufactured using three nozzles. 1.2, 3...Storage hopper for each color of chocolate, 4,5,6...Discharge nozzle, 7,8,9...
...Fluid chocolate, 10... Conhair, 11... Drive roll, A, B, C.
...Solidified chocolate (A...Chocolate color, B...White chocolate, C...
...Pale green chocolate).

Claims (1)

[Claims] This method for producing bar-shaped chocolate comprises controlling the temperature of 12 or more types of liquid chocolate, discharging the liquid chocolate from at least a pair of rotating nozzles that are close to each other, causing the liquid chocolate to flow down, and knitting it in the flow path.