JPH03180164A - Elastic forming mold for preparation of double-layered food and preparation of double-layered food using the forming mold - Google Patents

Abstract

PURPOSE:To enable the forming of a sealed food to a prescribed shape by using forming molds consisting of an outer forming mold having an opening for charging an external filler on a part of the mold and an inner forming mold having a bag-shaped solid part for forming a space to hold an inner filler. CONSTITUTION:An elastic forming mold for the preparation of a double-layered food is composed of an outer forming mold 10 and an inner forming mold 20 and made of a flexible material. The outer forming mold 10 is a bottom- closed cylinder having an opening for charging an external filler at the top and a fixing piece 12 is integrated to the upper edge of the opening 11. The inner forming mold 20 is composed of a bag-shaped solid part for forming a space to hold an inner filler and a cylindrical part 22 for forming a space to hold a lid filler and connected to the solid part 21. A supporting piece 23 is integrated to the cylinder part 22 at the circumference of the charging port 24.

Description

[Detailed Description of the Invention] [Industrial Application Field] The present invention relates to a double elastic mold for manufacturing food products and a method for manufacturing double food products using the mold, and more specifically to ice, frozen desserts, chocolate, jelly, and sugar cubes. This article relates to molds for producing double foods such as kamaboko (kamaboko), in which the outside and inside are made of different materials, such as one color, and a food manufacturing method using the molds. A dual-layer elastic mold for producing food suitable for making food that appears to have food of other materials, colors, etc. floating inside it when formed from a transparent material, and a double-sided elastic mold using the mold. This is a method for producing heavy food products.

[Conventional technology 1] Currently, chocolate, jelly, etc. are manufactured by making products using thick molds and then cutting them into predetermined sizes, or by molding a predetermined number of products at once in a mold. It was.

However, since the molds used for filling confectionery materials, etc., were all formed using molds, especially split molds, the joints of the split molds remained in the manufactured products, resulting in poor appearance. In addition to reducing the product value, it is not possible to form products with delicate shapes, reverse tapered shapes, etc., and therefore there are design limitations.

Further, when a 10% mold is used, there are many problems such as not only difficulty in removing the product from the mold but also high cost.

Furthermore, among foods, double foods were also provided, in which the outside and inside were made of different materials, colors, etc.

If one of these double food products is, for example, sweet bread, it can be easily formed by enclosing food other than bread in bread dough and baking it.

In the case of whiskey chocolate, etc., chocolate was manufactured in advance into a predetermined shape with an opening, then whiskey was poured inside, and the opening was further covered with chocolate.

[Problems to be Solved by the Invention] However, although it is possible to form the outside into a predetermined shape using any of the manufacturing methods, it is not possible to form the internal food into a predetermined shape.

[Means for Solving the Problems] Therefore, the present invention provides a dual elastic mold for food production that can form not only the outside of the food but also the food sealed inside into a predetermined shape. By providing a dual food production method using the mold, the purpose is to enable free selection of ingredients for one food product and also to produce food products that are pleasing to the eye. be.

In addition, in the pure water invention, the product value of the food product can be increased by forming the split mold so that no seam remains on the food product, whether it is on the outside or the inside.

[Means for solving the problem J In order to achieve the above-mentioned object, claim 1 of the present invention
The invention described in 1. is formed of an outer mold, a part of which is an opening for introducing an external filler, and an inner mold that is suspended from this opening into the inside of the outer mold. The mold is formed from a bag-shaped real part for forming a space into which the internal filling material is introduced, and a cylindrical part that communicates continuously with the real part in order to form a space into which the lid filling material is introduced. Further, it is characterized in that at least the real portion is formed of a flexible material.

Furthermore, the invention described in claim 2 uses the mold according to the invention described in claim 1, and inserts the external filler into the inside of the outer mold from the opening with the inner mold hanging down inside the outer mold. After that, the inner mold is pulled out from the outer mold, the space of the filling corresponding to the real part of the inner mold is filled and solidified, and then the inner mold is filled and solidified, and then the inner mold is filled and solidified. It is characterized by filling and solidifying the lid part filling material into the space of the filling material.

[Examples] Examples of the present invention will be described below along with illustrated examples.

What is shown in FIG. 1 is a perspective view of a dual elastic mold for food production.

In this figure, the elastic mold is formed from two types of molds: an outer mold 10 and an inner mold 20, both of which are made of a flexible material.

Here, the outer mold 10 is formed into a flat-bottomed cylindrical shape with an opening 11 at the top for filling the external filler 3°, and a fixing piece 12 parallel to the bottom surface is integrated from the upper edge of the opening 11. It is set in.

In addition, the inner mold 20 continuously communicates with the bag-shaped fruit part 21 for forming a space into which the inner filling material 4o is introduced, and the fruit part 21 in order to form a space into which the lid filling material 50 is introduced. It is formed from a cylindrical portion 22 which is shaped like a cylindrical portion 22, and there is also a periphery of an input port 24 which is an upper end portion of the cylindrical portion 22. Also, in this embodiment, the real part 2
The cylindrical portion 22 is formed to have a smaller cross-sectional area than the cylindrical portion 1.

Moreover, such an elastic mold has a cylindrical portion 22 of the inner mold 20.
The support piece 23 of the inner mold 20 is attached to the fixed piece 1 of the outer mold 10 so that the real part 21 is located inside the outer mold 10.
It is used in combination with 2.

Here, the shape of the outer mold 10 and the real part 21 of the inner mold 20
The shape of can be made into various shapes depending on the outer shape of the double food product that is the final product and the shape of the internal filling 40, so it is not necessarily limited to the shape of the illustrated example. Shape of mold 10 or real part 21
You can model the shape of an animal or a specific character.
You can also imitate it.

Next, a manufacturing process for manufacturing a double food product using such an elastic mold for manufacturing a double food product will be explained with reference to FIGS. 2 to 8.

The block diagram shown in FIG. 2 shows the use of the elastic mold for manufacturing double food products according to the present invention, that is, the manufacturing process of double food products in order of process, and FIGS. is double in each process.

A sectional view showing the relationship between an elastic mold for food production and a filler,
FIG. 8 is a cross-sectional view of the completed double food product.

Each of these steps begins with the "-next filling step".
In the "next filling process," the double elastic mold for food production is first placed so that the cylindrical part 22 and the real part 21 of the inner mold 20 are located inside the outer mold 10, and then the supporting piece 2 of the inner mold 20 is placed on the fixed piece 12 of the outer mold 10.

Next, a waste solution is put into the cylindrical part 22 and the real part 21 of the inner mold 20, and the outer mold 1O is filled with the outer filler 30 (see FIG. 3).

Here the external filling 30 depends on its type.

For example, there are some that solidify when cooled, some that solidify when heated, and some that solidify when humidified, but the waste solution is selected to be one that will not solidify even in an environment where the external filling 3o solidifies.

For example, when producing ice that solidifies when cooled,
Water is used as the external filler 3, O, and a liquid that does not freeze at the cooling temperature for freezing water is used as the waste solution.

After filling the external filler 30 in the "-next filling step" in this way, the process moves to the "-next filling step."

In this "-next forming process", only the external filler 30 inside the double elastic mold for food production is solidified.

Therefore, specifically, cooling, heating, or humidification is performed depending on the properties of the external filling 3o.

Furthermore, even if the external filling 30 shrinks due to such "-next forming process", the outer mold 10 is made of a flexible material, so the outer mold 1
There is a case where there is no damage to Hf +-.

After the external filler 30 is solidified in this way, the process moves to the "discharge step".

In this "discharge step", the waste solution filled in the cylindrical part 22 and the real part 21 of the inner mold 20 is discarded, and the waste solution filled in the inner mold 20 is
This is to extract the material from the outer mold 10.

Here, to discard the waste solution that has been filled into the cylindrical part 22 and the real part 21 of the inner mold 20, turn the entire double elastic mold for food production upside down, and only the waste solution is disposed of inside the mold. It can be discarded from the input part of the mold 20. This state is also shown in FIG.

Furthermore, when the inner mold 20 is removed from the outer mold 10, although the real part 21 is formed smaller than the cylindrical part 22, the real part 21 and the cylindrical part 22 are made of a flexible material. Because of this, the real part 21 can pass through the cylindrical part 22 having a small cross-sectional area, so it can be removed by simply pulling.

Note that this waste solution should be disposed of, and the outer mold 1 of the inner mold 20
Sampling from 0 can be performed separately over time as described above, but it can also be performed simultaneously. That is, when the inner mold 20 is pulled out from the solidified outer filling while the cylindrical part 22 and the real part 21 of the inner mold 20 are filled with the waste solution, the waste solution is transferred to the outside due to the deformation of the inner mold 20. If it does not spill,
It is also possible to dispose of the waste solution and to extract the inner mold 20 from the outer mold 10 by directly withdrawing the inner mold 20.

When this "ejection process" is completed, a cavity corresponding to the cylindrical part 22 and the real part 21 of the inner mold 20 is formed inside the outer mold 10, as shown in FIG.

Next, the process moves to the "secondary filling process".

This "secondary filling process" is a process of filling the internal filling material 40 into the hollow portion of the external filling material 30 corresponding to the real part 21 of the inner mold 20, as shown in FIG.

After this "secondary filling process" is completed, the process moves to a "secondary solidifying process" for solidifying the internal filling 40 filled in the "secondary filling process".

In this "secondary solidification step" as well, cooling, heating, or humidification is performed depending on the properties of the external filler 30 and the inner filler 40.

Further, the properties of the external filling 30 and the internal filling 40,
By changing the colors etc., it appears as if the internal filling 40 is floating within the external filling 30.

Next, the process moves to the "tertiary filling process".

As shown in FIG. 7, this "tertiary filling step" is a step of filling the lid portion filler 50 into the hollow portion of the outer filler 30 corresponding to the cylindrical portion 22 of the inner mold 20.

Here, the amount of the lid filling material 50 is such that it becomes flush with the upper surface of the external filling material 30 when the lid filling material 50 solidifies.

f /Pr l-A Ill l-f # 71%
r = 'dw 4417 4417 After that, it is filled in the "tertiary filling process" and the lid part filling material 50 is filled.
Move on to the "tertiary solidification process" to solidify.

In this "tertiary solidification step" as well, cooling, heating, or humidification is performed depending on the properties of the external filling 30, internal filling 40, and lid filling 5o.

After solidifying the outer filler 30, the inner filler 40, and the lid filler 50 in this way, the outer filler 30
External relative form 41! ! 10, a double food product is obtained as shown in FIG.

In this double food product, if the outer filling 30 is made of a transparent material, then the inner filling 40 is placed inside the outer filling 30.
It looks like it is floating, making it a visually pleasing food.

Moreover, if the outer filling 30 and the lid filling 5° are formed of the same material, it will appear that only the inner filling 40 is floating inside the double food product. If it is made of a non-transparent material, the inner filling 40 cannot be seen until the outer filling 30 is broken, so there is the pleasure of breaking the outer filling 30.

Furthermore, even if the external filling 30 and the lid filling 50 are made of different materials, in the embodiment, the cross-sectional area of the real part 21 is made larger than that of the cylindrical part 22, so it is difficult to manufacture the internal filling part. I can no longer understand how they did it.

Furthermore, in the embodiment, it has been explained that the outer mold 10 and the inner mold 20 are both made of a flexible material, but after the outer filling 30 is solidified inside the outer mold 10, Since it is sufficient to be able to pull out the mold, it is sufficient that at least only the real portion 21 of the inner mold 20 is formed of a flexible material. However, considering the expansion of the filling material and the ease with which the inner mold 20 can be removed, it is desirable that the cylindrical portion 22 is also made of a flexible material, and furthermore, the outer mold 10 is also made of a flexible material. This is desirable.

Furthermore, in the embodiment, the fixing piece 12 was provided on the outer mold lO, but if there is a supporting means such as supporting the outer mold 10 with a suitable jig, this fixing piece 12 becomes unnecessary. .

Furthermore, although the explanation has been made assuming that the support piece 23 is provided on the inner mold 20, the cylindrical portion 22 may be supported in some way, such as by extending the cylindrical portion 22 upward and supporting the inner mold 20 at the top of the cylindrical portion 22. If it can be supported by other means, the support piece 23 will be unnecessary. Further, even if this support piece 23 is provided, it is also possible to provide the five support pieces 23 with rigidity and to extend only in the -force direction instead of extending from the input portion to both sides as in the embodiment. .

Furthermore, in the embodiment, it has been explained that the filler is taken out from the outer mold 10 after the "tertiary solidification step" is completed, but the r discharge step is performed after the outer filler 30 is solidified and the inner mold 20 is taken out. It is also possible to remove the filling material from the outer mold 10 after the completion of the process and proceed to the subsequent process.

In the case where the filling is solidified by cooling, the outer mold 10 and the inner mold 20 are made of 60% natural rubber latex 100.0 nonionic stabilizer.
0.1 manufactured by Kao; Emulgen 810 Potassium hydroxide 0.3 Sulfur
1.0 zinc oxide
When formed from natural rubber latex with a solid content weight ratio of 0.6 zinc salt of captobenzothiazole and 0.2 zinc salt of diethyldithiocarbamic acid, it is possible to form a natural rubber latex with a solid content weight ratio of 0.6 zinc salt of captobenzothiazole and 0.2 zinc salt of diethyldithiocarbamic acid. Strength Kgf/c 2) 361 5
29 God % 900 7905
00% tensile stress Kgf/c 厘2) 36 8
8 Permanent elongation% 3 Test method JIS K6301 Vulcanized rubber physical test method Test temperature -
25±1”0 Low temperature normal adjustment 60 minutes Low temperature edge ← Reverse extension test Number of extensions Condition 3000 times No abnormality 5000 times No abnormality 10000 times Off New book test method Dematcher type bending tester Test temperature -25℃ Extension cycle 300 times/ It was confirmed that it had characteristics such as a line-to-line distance of 20 mm and was sufficiently durable for use.

Also, when the filling is solidified by heating, the external form y! iLo and inner mold 20 are 60% natural rubber latex 100.0 nonionic surfactant
0.2 ■ Kao: Emulgen 911 Potassium hydroxide 0.5 Zinc white 3.0 Accelerator T T
(Tetramethylthiuram disu
lfide) Kawaguchi Kagaku ■: Accel TMT
3,0 accelerator P X (Zinc ethylpha
nyl dithiocarbamate) Kawaguchi Science■
Manufactured by: Accel PX l, 0 Thiourea
When formed from natural rubber latex with a solid content weight ratio of 1.0 anti-aging agent and 2.0.

Ship' 1 wholesale 1 cumulative 300% modulus (Kgf/c Peng 2) 1
3.0 tensile strength (Kgf/c+w2)
321, 0 elongation%
900, 0 boats 1 and Yubuki 300% modulus retention rate 100℃ x 24B 101.5% 10
0℃× 48H 100℃× 96H 100℃×168H Tensile strength retention rate 100℃× 24H 100℃× 48H 100℃× 96H 100℃×168H Elongation retention rate 100℃× 24H 100℃× 48H 100℃× 96H 100℃×16gH It has been confirmed that it has similar characteristics.

107.5% 103.0% 100.6% 95.8% 92.2% 88.8% 78.2% 98.5% 97.5% 97.8% 95.3% Sufficient for use Furthermore, when manufacturing products such as chocolate where the fat content cannot be ignored, the outer mold 10 and the inner mold 20 are made of carboxylated NBR latex.

Nonionic surfactant 0.5 Potassium hydroxide 0.75 Accelerator B Z
(Zinc dibutyl dithiocarba
mate) (made by Kawaguchi Kagaku ■; Axel BZ O,
When formed from natural rubber latex with a solid content weight ratio of 25 zinc white 5.0 sulfur 0.5, the JJI cumulative 300% modulus (Kgf/c 嘗2) 8
0, 0500% modulus (Kgf/cs2)
175, 0 tensile strength (Kgf/cm2)
316, 0 elongation%
580.0 sulfuric acid, melt resistant NBR latex I.

Natural rubber 164 l chloroprene
20 Here, the number indicates the area expansion coefficient %.

Further, it was confirmed that it had the following characteristics: A: 25° C. Hexane B: 25° C. ASTM #2 oil immersion time: 24 hours, and was sufficiently usable.

[Effects of the Invention] As explained above, the present invention provides a dual elastic mold for food production that can form not only the outside of one food but also the food sealed inside into a predetermined shape. By providing a dual food production method using the mold, it is possible to freely select food materials, and it is also possible to produce food that is pleasing to the eye.

Furthermore, according to the present invention, the product value of the food product can be increased by making sure that no seam of the split mold remains on the food product, regardless of whether it is external or internal.

[Brief explanation of drawings]

The drawings illustrate embodiments of the invention. FIG. 1 is a perspective view of an elastic mold for manufacturing double food products, and FIG. 2 is a block diagram showing the use of the elastic mold for manufacturing double food products according to the present invention, that is, the manufacturing process of double food products. Figures 3 to 7 are cross-sectional views showing the relationship between the elastic mold for manufacturing double food products and the filler in each process, and Figure 8 is a cross section of the completed double food product. It is a diagram. 10...Outer mold 11...Opening part 12...
・Fixing piece 20...Inner mold 21...Real part 22...Cylinder part z3...Support piece
24... Input port 30... External filling 40.
・Internal filling 50 ・Lid filling

Claims (1)

[Scope of Claims] 1. It is formed from an outer mold, a part of which is an opening for charging an external filler, and an inner mold that is suspended from this opening into the inside of the outer mold. The inner mold has a bag-like real part for forming a space for introducing the inner filling material, and a cylindrical part continuously communicating with the real part for forming a space for introducing the lid filling material. What is claimed is: 1. A double elastic mold for food production, characterized in that the mold is formed from a flexible material, and furthermore, at least the real part is formed from a flexible material. 2. It is formed from an outer mold, a part of which is an opening for introducing an external filler, and an inner mold that hangs down from this opening into the inside of the outer mold, and the inner mold: It is formed from a bag-shaped real part for forming a space for introducing the internal filling material, and a cylindrical part continuously communicating with the real part for forming a space for introducing the lid part filling material, Using a double elastic mold for food production whose real part is made of at least a flexible material, the outer filling is externally molded from the opening with the inner mold hanging down inside the outer mold. Fill and solidify the inside of the mold, then pull out the inner mold from the outer mold, fill and solidify the inner filler into the space of the filler corresponding to the real part of the inner mold, and then remove the inner mold from the cylindrical part of the inner mold. 1. A method for producing a double food product using an elastic mold for producing a double food product, characterized by filling and solidifying a lid filler in a space corresponding to the filler. 3. Claim 2, wherein the external filling is made of a transparent material.
A double food manufacturing method using the described double food manufacturing elastic mold. 4. A double food manufacturing method using the elastic mold for double food manufacturing according to claim 2 or 3, wherein the external filling material and the lid filling material are the same filling material.