JP2012100571A - Method for producing chocolate-coated confectionery, and apparatus for producing chocolate-coated confectionery - Google Patents

Abstract

PROBLEM TO BE SOLVED: To coat only a top surface and a side surface of firewood-shaped confectionery with chocolate.SOLUTION: The chocolate-coated confectionery is produced by: dipping the lower surface 11 of the firewood-shaped confectionery 1 obtained by equally dividing Baumkuchen into a plurality of pieces into chocolate A flowing downward from above in a curtain-like state by a tray R after putting the lower surface 11 of the firewood-shaped confectionery 1 on a line L; coating the top surface 12 and the side surface 13 of the confectionery with chocolate A; blowing air 201 to the firewood-shaped confectionery 1 from above by a first air nozzle E1 to blow off redundancy A1 of the chocolate A coating the top surface 12 and the side surface 13; and further blowing obliquely upward air 301 and bottom air 302 to a position where the side surface 13 and the lower surface 11 of the firewood-shaped confectionery 1 are in contact with each other from both obliquely upper sides and bottom side by a second air nozzle E2 and a third air nozzle E3 to blow off a wrapping-around portion A2 of the chocolate A coating the top surface 12 and the side surface 13 to wrap around to the lower surface 11 side.

Description

  The present invention relates to a method for manufacturing chocolate-coated confectionery and a chocolate-coated confectionery manufacturing apparatus, and more specifically, only a part of the bowl-shaped confectionery, more specifically, a plurality of, for example, eight equal-shaped bowl-shaped balm Kuchen. The present invention relates to a method for producing a chocolate-coated confectionery and an apparatus for producing a chocolate-coated confectionery, which are capable of producing a chocolate-coated confectionery that can be chocolate-coated only on the top surface and side surfaces of the chocolate, and that can be produced with chocolate.

  Conventionally, various types of coated confectionery in which chocolate is coated with puffs, caramels, baked goods, and the like have been manufactured. For example, in the following Patent Document 1, the applicant of the present invention describes a method for producing a chocolate-coated confectionery that can coat a perimeter of Baumkuchen with two types of chocolate to form a birch bark pattern that is extremely visually interesting. I am proposing.

Japanese Patent No. 3010552

  In the method for producing a chocolate-coated confectionery proposed in Patent Document 1, the confectionery base formed around the rotatable shaft is exposed to the adhering tank containing the first hot-melted chocolate from below. After the first chocolate is attached to the entire periphery of the confectionery mother by rotating the mother body, the receiving tank is disposed below, and the second chocolate that is heat-melted from above is rotated while the confectionery mother is rotated. By squeezing and adhering in the length direction, the second chocolate is partially attached around the base of the confectionery and mixed with the first chocolate, followed by cutting and finishing. is there.

  Here, bamkuchen is divided into a plurality of equal parts, a bowl-shaped confectionery that is recognized as a cross-sectional view of the curved bottom, the curved top that is shorter than the bottom, and the left and right sides connecting the base and the top are If the whole is covered with a single chocolate, it is difficult to produce using a device. For example, while making use of the white birch pattern on the outer periphery (lower surface), the side and top surfaces are separated. When trying to make a confectionery product coated with chocolate, the following problems arise.

  In other words, if you try to cover the top and side with a chocolate cake that is covered with a white candy pattern on the lower surface, put it on the line with the lower surface down, and dive into the chocolate flowing from the top to the bottom, There is a problem that the surplus portion of the chocolate that has been applied wraps around from the side surface to the bottom surface, and the surplus portion crushes the white birch pattern on the lower surface, and the white birch pattern does not appear beautifully.

  Also, if the top and side surfaces are first covered with chocolate and then a white birch pattern is formed on the lower surface, the invention of the method proposed in Patent Document 1 cannot be carried out. There is a problem that it is difficult to produce a confectionery product that is covered with chocolate and the side and top surfaces of which are covered with different chocolates.

  As described above, the balm-kuchen is divided into a plurality of equal parts, and a curved base, a curved top that is shorter than the base, and a saddle-like shape that is recognized as a cross-sectional view of the left and right sides connecting the base and the top There has been a very difficult technical problem to produce a confectionery product in which the confectionery is covered with different chocolates while making the most of the visual interest such as the white birch pattern on the lower surface.

  The present invention has been proposed in view of the above circumstances, and even if it is a bowl-shaped confectionery that divides Baumkuchen into multiple equal parts, the side surface and the top surface are made of different chocolates while making the most of the lower visual appeal. It aims at providing the manufacturing method of the chocolate coated confectionery which can manufacture the coated confectionery product, and the chocolate coated confectionery manufacturing apparatus.

  In order to achieve the above object, a method for producing a chocolate-coated confectionery according to the present invention includes a bowl-shaped confectionery having a top side, a curved bottom side, and left and right side sides connecting the top side and the bottom side, and the bottom side. Put on the line with the bottom side down, immerse it in chocolate that flows from top to bottom in a curtain shape, cover the top surface including the top and the side including the side, and cover the top and side with chocolate The air is blown from above onto the bowl-shaped confectionery, the excess of the chocolate coated on the top and side surfaces is blown off, and the side and bottom surfaces of the bowl-shaped confection are in contact with the upper side and the bottom side obliquely. A chocolate-coated confectionery by blowing air and blowing away the portion of the chocolate coated on the top and side surfaces that tends to wrap around the bottom surface. Characterized in that to produce a.

  In particular, the present invention begins to blow away the portion of the chocolate covered on the top and side surfaces that is going to wrap around the lower surface side after all the chocolate coating from one end to the other end of the candy is finished. It is also preferable that when the other end portion of the bowl-shaped confectionery is covered with chocolate, the portion of the chocolate coated on the top and side surfaces is blown away to the lower side. Even if it starts from the one end part of this, it is a preferable manufacturing method of chocolate covering confectionery.

  Furthermore, it is preferable to implement this invention using the candy-like confectionery by which the lower surface was already chocolate-coated. In addition, it is more preferable to manufacture the chocolate-coated confectionery using a line cleaning means that prevents the lower surface of the candy-shaped confectionery from becoming dirty due to the chocolate covering the candy-shaped confectionery adhering to the line. In addition, it is also preferable to provide a cooling step for solidifying the chocolate coated on the top and side surfaces of the candy-like confectionery.

  Further, the present invention is a chocolate-coated confectionery manufacturing apparatus used for carrying out the above-described method for manufacturing a chocolate-coated confectionery, and a line for placing the lower surface of the bowl-shaped confectionery as a contact surface, and placed on this line A saucer portion provided to cover the top surface and the side surface of the bowl-shaped confectionery and having a notch formed in part to form chocolate flowing in the curtain shape, and the line more than the saucer portion. A first air nozzle portion for blowing air from above to the bowl-shaped confectionery covered with chocolate on the top surface and the side surface, and provided on the traveling direction side of the line from the first air nozzle portion. Air is blown obliquely from the upper side and the bottom side to the position where the side surface and the lower surface of the bowl-shaped confection are in contact, and the top surface and the side surface are covered. Second and third air nozzle portions that blow away the portion of the chocolate that is about to wrap around the lower surface side, and the second and third air nozzle portions are movable in the direction of travel of the line It is characterized by.

  In the present invention, chocolate-like confectionery having a top side, a curved bottom side, and left and right sides connecting the top side and the bottom side are placed on a line with the bottom surface including the bottom side down, and the chocolate flows in a curtain shape from above to below In addition to covering the top surface including the top and the side including the side with chocolate, in particular, air is blown from above onto the chocolate-coated candy on the top and the side, Blow away the excess of the coated chocolate, and blow air from both sides and the bottom side to the position where the side surface and bottom surface of the bowl-shaped candy abut, and on the bottom surface side of the chocolate covered on the top and side surfaces Blow away the part that is going to wrap around. Therefore, the excess of the chocolate covered on the top and side surfaces can be removed, and further, the portion of the chocolate covered on the top and side surfaces can be blown away, A portion of the chocolate, which is unnecessary for the coating, does not wrap around the lower surface side of the bowl-shaped confectionery, and specifically, only the top and side surfaces of the bowl-shaped confectionery can be covered with chocolate. This makes it possible, for example, to separate the side surface from the top surface while keeping the bottom surface of the bowl-shaped confectionery already having some pattern or the like added to the bottom surface with another chocolate so as to have a very visual interest. A confectionery product coated with chocolate can be produced.

  In particular, after all the chocolate covering from one end to the other end of the candy-like confectionery has been completed, by starting to blow away the portion of the chocolate covered on the top surface and the side surface to wrap around the lower surface side, Or, when the chocolate coating of the other end of the bowl-shaped confectionery is being performed, from the one end of the bowl-shaped confectionery, the portion of the chocolate coated on the top and side surfaces is blown off to the lower side. By starting, a confectionery product in which only the side surface and the top surface are covered with chocolate can be manufactured while appropriately dealing with the viscosity and easiness of setting depending on the type of chocolate to be coated. This makes it possible to produce a variety of chocolate-coated confectionery using various chocolates.

  Further, the present invention uses the candy-like confectionery whose bottom surface is already covered with chocolate, so that even if it is a candy-like confectionery already covered with chocolate so that it has a very visual interest, its visual interest is improved. While alive, a confectionery product in which the side surface and the top surface are coated with different chocolates can be produced. Further, since the chocolate that covers the candy-like confectionery is produced using a line cleaning means that prevents the lower surface of the candy-like confectionery from becoming dirty, the lower surface of the candy-like confectionery, particularly visually It is possible to prevent the lower surface made interesting by being covered with the chocolate to be coated, and to improve the quality of the confectionery product coated with the chocolate to be provided.

  Furthermore, if the cooling process which solidifies the chocolate coat | covered on the top | upper surface and side surface of a candy-like confectionery is provided, the chocolate coated by the cooling process can be solidified in consideration of the viscosity and easiness of setting. It is possible to reliably coat only a part of the chocolate without wrapping around the chocolate on the lower surface side, specifically, only the top and side surfaces of the candy-like confectionery.

  Moreover, in this invention, it is related with the chocolate covering confectionery manufacturing apparatus used in order to implement the manufacturing method of the said chocolate covering confectionery, the line which mounts the lower surface of a bowl-shaped confectionery as a contact surface, and the bowl shape mounted in this line Provided to cover the top and side of the confectionery with chocolate, provided with a saucer portion that forms chocolate with a notch formed in part and flows in a curtain shape, and is provided on the traveling direction side of the line from this saucer portion, A first air nozzle portion that blows air from above to the bowl-shaped confectionery covered with chocolate on the top and side surfaces, and is provided closer to the line in the direction of travel than the first air nozzle portion, and the side surface and the lower surface of the bowl-shaped confection are in contact with each other Air is blown diagonally from both sides and the bottom side to the position, and the portion of chocolate covered on the top and sides is blown to the lower side. Constitute a second and third air nozzle unit to fly, and allows the movable second and third air nozzle unit in the traveling direction of the line. Therefore, the chocolate-coated confectionery can be efficiently produced while having the effects of the invention obtained by the above-described method for producing the chocolate-coated confectionery.

BRIEF DESCRIPTION OF THE DRAWINGS It is a partially broken whole perspective view showing the outline of the manufacturing method of the chocolate covering confectionery which concerns on this invention, and the chocolate covering confectionery manufacturing apparatus used for implementing this. It is explanatory drawing showing the coating process in this invention. It is explanatory drawing showing the air spraying process in this invention. It is explanatory drawing showing the finishing process in this invention. It is principal part explanatory drawing showing the principal part of the manufacturing method of the chocolate covering confectionery which concerns on this invention, and the chocolate covering confectionery manufacturing apparatus used for implementing this.

  DESCRIPTION OF EMBODIMENTS Hereinafter, a method for producing a chocolate-coated confectionery according to the present invention and an embodiment of a chocolate-coated confectionery manufacturing apparatus used for carrying out the method will be described in detail with reference to the drawings. In addition, as a bowl-shaped confectionery applied to this invention, it does not specifically limit besides a shape, You may use what kind of bowl-shaped confectionery. Further, it is desirable to use a Baumkuchen piece obtained by dividing Baumkuchen into a plurality of equal parts. Baumkuchen is manufactured by applying dough around a rotating shaft, baking it, and repeating this process. For this reason, if Baumkuchen is divided into a plurality of equal parts, it becomes a shape like a bowl made by splitting a tree, which is suitable for calling a bowl-shaped confectionery. Further, in the prior art of the present applicant taken up as Patent Document 1 above, a white birch bark pattern is formed on the outer periphery of Baumkuchen. Therefore, Baumkuchen with a white birch bark pattern on the outer periphery is divided into a plurality of equal parts. By using the rice cake in the practice of the present invention, a chocolate cake on the top and side of Baumkuchen and a white birch bark pattern on the bottom surface can be used to produce a bowl-shaped confectionery rich in visual interest. .

  Further, the chocolate used in the present invention may be any chocolate as long as it is a conventionally known chocolate, and also includes chocolates using various hard butters as well as pure chocolates and quasi-chocolates stipulated by law. It is.

  The manufacturing method of the chocolate covering confectionery which concerns on this invention can be implemented by operating the chocolate covering confectionery manufacturing apparatus E as shown in FIG. 1 as an example of the embodiment. That is, in the method for producing a chocolate-coated confectionery according to the present invention, as shown in FIG. 5 as a main part, Baumkuchen is divided into a plurality of equal parts, a curved lower side 11a, and a curve in the same direction as the lower side 11a. The candy-like confectionery 1 having the top side 12a, which is shorter than the bottom side 11a, and the left and right side sides 13a, 13b connecting the bottom side 11a and the top side 12a in cross-sectional view, with the lower surface 11 including the bottom side 11a facing down. The top surface 12 including the top side 12a and the side surface 13 including the side sides 13a and 13b are made of chocolate A by being placed on the line L and immersed in the chocolate A that is made to flow in a curtain shape from the top to the bottom by the receiving tray R. The coating process 100 to be coated, and the top surface 12 and the side surface 13 to the bowl-shaped confectionery 1 coated with chocolate A are aired from above by the first air nozzle E1. 01, and the second air nozzle E2 to the position where the side surface 13 and the lower surface 11 of the candy-shaped confectionery 1 are in contact with each other, and the air blowing process 200 for blowing off the surplus portion A1 of the chocolate A coated on the top surface 12 and the side surface 13. The third air nozzle E3 blows the diagonally upward air 301 and the bottom surface air 302 from both the diagonally upper side and the bottom surface side, and the wraparound portion A2 that attempts to wrap around the lower surface 11 side of the chocolate A coated on the top surface 12 and the side surface 13 And a finishing process 300 for blowing away.

  In particular, since the viscosity and easiness of setting differ depending on the type of chocolate A to be coated, the finishing process 300 depends on the type of chocolate A to be coated from the one end 1X to the other end 1Y of the bowl-shaped confectionery 1 in the coating process 100. , May be started after the coating of chocolate A is completed, or one end portion of the candy-like candy 1 when the coating of the chocolate A is performed on the other end portion 1Y of the candy-like candy 1 in the coating step 100 As may be started from 1X, the second air nozzle E2 that blows obliquely upward air 301 and the third air nozzle E3 that blows bottom air 302 are movable along the traveling direction of the line L.

  Further, in the present invention, as shown in FIG. 1, in the coating process 100, the air blowing process 200, and the finishing process 300, a part of the chocolate A adheres to the line L. In order to prevent the lower surface 11 of the placed candy-shaped confectionery 1 from becoming dirty, the cleaning air 401 is blown toward the line L by the fourth air nozzle E4, and the line serves as a cleaning means for removing a part of the chocolate A adhering to the line L. The air spraying process 400 is provided.

  In addition, although illustration was abbreviate | omitted, the cooling process which solidifies the chocolate coat | covered on the top | upper surface and side surface of the bowl-shaped confectionery 1 is comprised. This cooling process is performed after finishing the finishing process 300. By this cooling step, the chocolate A can be solidified while taking into consideration the viscosity and ease of setting of the coated chocolate A, and the top surface 12 and the side surfaces are not circulated to the lower surface 11 side of the bowl-shaped confectionery 1. It becomes possible to reliably coat only 13.

  Here, the chocolate-coated confectionery manufacturing apparatus E used for carrying out the method for manufacturing a chocolate-coated confectionery according to the present invention will be briefly described with reference to FIGS.

  As shown in FIG. 1, the chocolate-coated confectionery manufacturing apparatus E places the candy-shaped confectionery 1 on the line L for sequentially performing each step of carrying out the method for manufacturing a chocolate-coated confectionery according to the present invention. In order to provide a place where the above-described steps are sequentially performed on the bowl-shaped confectionery 1 placed on the container L, a casing T provided with an inlet portion T1 and an outlet portion T2 of the bowl-shaped confectionery 1 placed on the line L. In the casing T, there are various components (the tray R, the first air nozzle E1, the second air nozzle E2, the third air nozzle E3, and the fourth air nozzle E4) for sequentially performing the above-described steps. Contained and configured.

  Specifically, on the line L, the bowl-shaped confectionery 1 is placed with the lower surface as a contact surface. Moreover, the line L leads to the cooling process performed with respect to the line L1 to the entrance part T1 of the housing | casing T and the bowl-shaped confectionery 1 in the housing | casing T in which said each process is performed, and exiting from the exit part T2. L2 is configured as a line L that is continuously arranged in the traveling direction and is operated by another drive mechanism.

  Further, in the housing T, as shown in FIG. 2, a receiving tray R that covers the chocolate A on the top surface 12 and the side surface 13 of the bowl-shaped confectionery 1 placed on the line L2 on the inlet portion T1 side, In order to make the chocolate A flow like a curtain, a cutout R1 is formed in part. As can be understood from FIGS. 1 and 2, the chocolate A is once accumulated from the outside of the casing T1 through the inside of the cylinder, and then placed below the notch R1, that is, on the line L2. It functions as a mechanism for creating a curtain-like flow toward the top surface 12 and the side surface 13 of the bowl-shaped confectionery 1.

  Further, as shown in FIG. 1, the entrance T1 of the housing T is curtain-shaped from the notch R1 downward, that is, toward the top surface 12 and the side surface 13 of the bowl-shaped confectionery 1 placed on the line L2. The 4th air nozzle E4 which blows away the part which has adhered to the line L2 among the chocolate A which fell and became is provided. The fourth air nozzle E4 is arranged at the joint between the line L1 and the line L2 such that the cleaning air 401 is blown out with the air blowing port directed toward the line L2. In addition, when implementing the manufacturing method of the chocolate covering confectionery of this invention, in addition to the chocolate A adhering to the line L2 by the coating process 100, the chocolate A adhering to the line L2 by the air blowing process 200 and the finishing process 300 is also the same. The cleaning air 401 of the fourth air nozzle E4 blows away from the line L2. Thereby, due to the chocolate A adhering to the line L2, it is possible to proceed with each of the above steps without polluting the lower surface of the candy-like confectionery 1 (for example, the lower surface on which a white candy pattern is formed by chocolate). Become.

  In addition, air is moved from above to the top surface 12 and the side surface 13 of the bowl-shaped confectionery 1 covered with chocolate A at a position adjacent to the back direction of the line from the tray R, more specifically at the back side of the tray R. A first air nozzle E1 that blows 201 is provided. As shown in FIG. 3, the first air nozzle E <b> 1 was coated on the top surface 12 and the side surface 13 by blowing air 201 from above onto the bowl-shaped confectionery 1 coated on the top surface 12 and the side surface 13 with chocolate A. The surplus A1 of chocolate A can be blown away. Moreover, as shown in FIG. 1, the side surface 13 and the lower surface 11 of the bowl-shaped confectionery 1 are on the side of the line travel direction from the tray R, more specifically, on the outlet portion T2 side in the housing T. A second air nozzle E2 that blows obliquely upward air 301 from both sides obliquely upward and a third air nozzle E3 that blows obliquely upward air 301 from the bottom side are provided so as to sandwich the line L2. As shown in FIG. 4, by the second air nozzle E2 and the third air nozzle E3, the wraparound portion A2 that tries to wrap around the lower surface 11 side of the chocolate A coated on the top surface 12 and the side surface 13 is blown away. be able to.

  In particular, the second air nozzle E2 and the third air nozzle E3 wrap around the chocolate A covered by the top surface 12 and the side surface 13 on the outlet portion T2 side in the casing T to wrap around the lower surface 11 side. When the portion A2 is blown away, the chocolate A is provided so as to be movable in the traveling direction of the line L (line L2) in order to take into consideration the viscosity and ease of setting of the chocolate A. For example, when the chocolate A to be coated is of a type that is highly viscous and easily solidified, the speed at which the chocolate A wraps around the lower surface 11 of the bowl-shaped confectionery 1 is relatively slow. It means that it can move from the one end 1X to the other end 1Y of the confectionery 1 all the way to a position (on the exit T2 side in the housing T) that can be started after the coating of the chocolate A is completed. When the chocolate A is low in viscosity and hard to solidify, the speed at which the chocolate A wraps around the lower surface 11 of the bowl-shaped confectionery 1 becomes relatively fast. When the coating of chocolate A is being performed, it is possible to start from one end 1X of the bowl-shaped confectionery 1 (on the entrance T1 side in the housing T). It is intended to mean that the movable (FIGS. 1, 4, see FIG. 5 and the like).

  Hereinafter, the example which implemented the manufacturing method of the chocolate covering confectionery which concerns on this invention using the chocolate covering confectionery manufacturing apparatus E which concerns on this invention is outlined, referring FIGS. 1-4.

  First, as shown in FIG. 1, Baumkuchen is divided into a plurality of equal parts, a curved lower side 11a, a top side 12a having a curvature in the same direction as the lower side 11a and shorter than the lower side 11a, The candy-like confectionery 1 in which the left and right side sides 13a and 13b connecting the lower side 11a and the top side 12a are recognized in a sectional view is placed on the line L (line L1) with the lower surface 11 including the lower side 11a facing down. At this time, the candy-shaped confectionery 1 uses a lower surface 11 covered with a chocolate coating rich in visual interest such as a white candy pattern.

  Next, as shown in FIG. 2, the bowl-shaped confectionery 1 is immersed in the chocolate A which is made to flow in a curtain shape from the upper side to the lower side by the receiving plate R, and the top surface 12 including the top side 12a and the side sides 13a, The side surface 13 including 13b is coated with chocolate A (coating process 100). Before entering the coating process 100, it is preferable to confirm that the line L2 is cleaned with the cleaning air 401 of the fourth air nozzle by the line air spraying process 400 and the cleaning of the line L2 is completed. .

  Next, as shown in FIG. 3, air 201 is blown from above onto the bowl-shaped confectionery 1 covered with chocolate A on the top surface 12 and the side surface 13 by the coating process 100, and the top surface 12 and the side surface are sprayed. The excess A1 of chocolate A covered with 13 is blown off (air spraying step 200). In this air blowing process 200, since the first air nozzle E1 is provided adjacent to the back side of the tray R, the surplus portion A1 of the chocolate A covered on the top surface 12 and the side surface 13 can be quickly blown away. it can.

  Further, as shown in FIG. 4, the side surface 13 and the lower surface 11 of the candy-like confectionery 1 in which the surplus portion A1 of the chocolate A covered on the top surface 12 and the side surface 13 is blown off by the air spraying process 200 is obtained. The second air nozzle E2 and the third air nozzle E3 spray the diagonally upper air 301 and the bottom air 302 from both sides and the bottom side to the contacted position, and the chocolate A covered on the top surface 12 and the side surface 13 turns to the bottom surface 11 side. The wraparound A2 to be included is blown off (finishing step 300). At this time, the finishing step 300 differs in viscosity and easiness of setting depending on the type of chocolate A to be coated, and therefore, from the one end 1X to the other end 1Y of the bowl-shaped confectionery 1 in the coating step 100 depending on the type of chocolate A to be coated. Starting from the end 1X of the bowl-shaped confectionery 1 when the coating of the chocolate A is completed at the other end 1Y of the bowl-shaped confectionery 1 in the coating process 100 It is preferable to appropriately adjust the start time such as start. Since the second air nozzle E2 and the third air nozzle E3 are movable along the traveling direction of the line L, the start timing of the finishing process 300 can be easily finely adjusted.

  Finally, the cooling process which solidifies the chocolate coat | covered on the top | upper surface and side surface of the bowl-shaped confectionery 1 is performed. By this cooling step, the chocolate A can be solidified while taking into consideration the viscosity and ease of setting of the coated chocolate A, and only the top surface 12 and the side surface 13 are coated without the chocolate A wrapping around the lower surface 11 side. It can be provided as a chocolate-coated confectionery product of the bowl-shaped confectionery 1.

  Therefore, in the present invention, for example, the lower surface 11 is coated on the bowl-shaped confectionery 1 obtained by dividing Baumkuchen into a plurality of equal parts, for example, the bowl-shaped confectionery 1 in which a pattern or the like is added to the lower surface 11 so as to have extremely visual interest. A confectionery product in which the side surface 13 and the top surface 12 are covered with chocolate different from the lower surface 11 can be manufactured without making it dirty with chocolate.

  In particular, the finishing process 300 is started after the coating of the chocolate A is completed for all the one end 1X to the other end 1Y of the bowl-shaped candy 1 in the coating process 100, or When the other end portion 1Y is covered with the chocolate A, starting from the one end portion 1X of the candy-like confectionery 1, the side surface while appropriately dealing with the viscosity and easiness of setting depending on the type of chocolate A to be coated. The confectionery product which coat | covered only 13 and the top | upper surface 12 with chocolate A can be manufactured. This makes it possible to produce a variety of chocolate-coated confectionery using various chocolates.

  Moreover, it originates in the chocolate A in the coating process 100 adhering to the line L (line L2), and the washing | cleaning means which prevents that the lower surface 11 of the bowl-shaped confectionery 1 becomes dirty, or the top | upper surface 12 of the bowl-shaped confectionery 1 By providing a cooling step for solidifying the chocolate A coated on the side surface 13, it is possible to reliably coat only the top surface 12 and the side surface 13 of the bowl-shaped confectionery 1.

  Furthermore, in this invention, since the chocolate covering confectionery manufacturing apparatus E used for implementing the manufacturing method of the said chocolate covering confectionery was comprised, it is also possible to manufacture a chocolate covering confectionery efficiently.

  As mentioned above, although embodiment of this invention was illustrated and explained in full detail, this invention is not limited to the said embodiment. The present invention can be modified in various ways without departing from the scope of the claims. For example, the first to fourth air nozzles described in the above embodiment can be achieved by known means and can be used as appropriate. Moreover, what is necessary is just to adjust suitably the intensity | strength of the air which blows off from a 1st thru | or 4th air nozzle so that chocolate may not wrap around the lower surface of a candy-like confectionery.

  In the above embodiment, for the convenience of explanation, an example in which the air blowing process 200 and the finishing process 300 are intentionally performed as separate processes has been described. However, the present invention relates to the strength of air blown from the first to third air nozzles. The air spraying step and the finishing step can be performed simultaneously by adjusting the above as appropriate. Simultaneously producing chocolate-coated confectionery leads to an increase in production efficiency.

DESCRIPTION OF SYMBOLS 1 ... Rice-shaped confectionery 11..Lower surface 11a.Lower side 12..Top surface 12a.Top side 13..Side surface 13a, 13b.Side side 1X..One end 1Y..Other end 100.Coating process 200.Air Spraying process 201, air 300, finishing process 301, diagonally upward air 302, bottom air 400, line cleaning process 401, cleaning air A ... chocolate A1, ... surplus A2, ... wraparound E ... chocolate coated confectionery manufacture Equipment E1..First air nozzle E2..Second air nozzle E3..Third air nozzle E4..Fourth air nozzle L, L1, L2.Line R ... Plate R1..Notch T ... Case T1.・ Inlet part T2 ・ ・ Exit part

Claims (7)

  Put chocolate-like confectionery having a top side, a curved bottom side, and left and right side sides connecting the top side and the bottom side on a line with the bottom surface including the bottom side down, and flowing into a chocolate from above to below The top surface including the top side and the side surface including the side side are covered with chocolate, and the top surface and the side surface are coated with chocolate, and air is blown from above onto the bowl-shaped confectionery. Blowing off the excess chocolate coated on the surface, spraying air from both the upper and lower sides to the position where the side surface and the lower surface of the bowl-shaped confection are in contact, and the lower surface of the chocolate coated on the top surface and the side surface A method for producing a chocolate-coated confectionery, characterized in that a chocolate-coated confectionery is produced by blowing away a portion to be sneak to the side. After all the chocolate covering from one end to the other end of the candy-shaped confectionery is finished, start to blow away the portion of the chocolate coated on the top surface and the side surface that tries to wrap around the lower surface side,
The manufacturing method of the chocolate covering confectionery of Claim 1 characterized by the above-mentioned. When the other end of the bowl-shaped confectionery is covered with chocolate, the portion of the chocolate coated on the top surface and the side face is blown away by the portion that tries to wrap around the lower surface side. Start from one end,
The manufacturing method of the chocolate covering confectionery of Claim 1 characterized by the above-mentioned. Using the bowl-shaped confectionery whose lower surface is already covered with chocolate,
The manufacturing method of the chocolate covering confectionery as described in any one of Claims 1-3 characterized by the above-mentioned. Producing chocolate-coated confectionery using a line washing means that prevents the lower surface of the candy-like confectionery from becoming dirty due to the chocolate covering the candy-like confectionery adhering to the line,
The manufacturing method of the chocolate covering confectionery as described in any one of Claims 1-4 characterized by the above-mentioned. Comprising a cooling step of solidifying the chocolate coated on the top and sides of the bowl-shaped confectionery,
The method for producing a chocolate-coated confectionery according to any one of claims 1 to 5, wherein: It is a chocolate covering confectionery manufacturing apparatus used in order to carry out the manufacturing method of the chocolate covering confectionery according to any one of claims 1 to 6,
A line for placing the lower surface of the bowl-shaped confectionery as a contact surface;
A saucer part that is provided to cover the top and side surfaces of the bowl-shaped confectionery placed in this line with chocolate, and that is formed with a notch in part and forms chocolate that flows in the form of a curtain;
A first air nozzle part which is provided on the traveling direction side of the line from the saucer part and blows air from above to the bowl-shaped confectionery on which the top surface and the side surface are coated with chocolate;
Air is blown from both the upper and lower sides to the position where the side surface and the lower surface of the bowl-shaped confection are in contact with the first air nozzle portion, and the top surface and the side surface are covered. Second and third air nozzles that blow away the portion of the chocolate that is about to wrap around the lower surface,
The second and third air nozzle portions are movable in the traveling direction of the line,
A chocolate-coated confectionery manufacturing apparatus characterized by that.

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