JPS63301751A - Preparation of hollow molded chocolate product - Google Patents
Preparation of hollow molded chocolate productInfo
- Publication number
- JPS63301751A JPS63301751A JP62136831A JP13683187A JPS63301751A JP S63301751 A JPS63301751 A JP S63301751A JP 62136831 A JP62136831 A JP 62136831A JP 13683187 A JP13683187 A JP 13683187A JP S63301751 A JPS63301751 A JP S63301751A
- Authority
- JP
- Japan
- Prior art keywords
- mold
- hollow
- chocolate
- separator
- molds
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 235000019219 chocolate Nutrition 0.000 title claims abstract description 58
- 239000000463 material Substances 0.000 claims abstract description 35
- 239000012530 fluid Substances 0.000 claims abstract description 7
- 238000002844 melting Methods 0.000 claims abstract description 6
- 230000008018 melting Effects 0.000 claims abstract description 6
- 238000000034 method Methods 0.000 claims description 12
- 238000001816 cooling Methods 0.000 claims description 6
- 235000013305 food Nutrition 0.000 claims description 3
- 238000010438 heat treatment Methods 0.000 claims description 3
- 238000004519 manufacturing process Methods 0.000 claims description 3
- 230000000379 polymerizing effect Effects 0.000 claims description 2
- 244000299461 Theobroma cacao Species 0.000 abstract description 48
- 238000000465 moulding Methods 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 238000005496 tempering Methods 0.000 description 2
- ASWBNKHCZGQVJV-UHFFFAOYSA-N (3-hexadecanoyloxy-2-hydroxypropyl) 2-(trimethylazaniumyl)ethyl phosphate Chemical compound CCCCCCCCCCCCCCCC(=O)OCC(O)COP([O-])(=O)OCC[N+](C)(C)C ASWBNKHCZGQVJV-UHFFFAOYSA-N 0.000 description 1
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 description 1
- CFWRDBDJAOHXSH-SECBINFHSA-N 2-azaniumylethyl [(2r)-2,3-diacetyloxypropyl] phosphate Chemical compound CC(=O)OC[C@@H](OC(C)=O)COP(O)(=O)OCCN CFWRDBDJAOHXSH-SECBINFHSA-N 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- 235000005764 Theobroma cacao ssp. cacao Nutrition 0.000 description 1
- 235000005767 Theobroma cacao ssp. sphaerocarpum Nutrition 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 235000001046 cacaotero Nutrition 0.000 description 1
- 229940110456 cocoa butter Drugs 0.000 description 1
- 235000019868 cocoa butter Nutrition 0.000 description 1
- 239000013078 crystal Substances 0.000 description 1
- 238000005034 decoration Methods 0.000 description 1
- 230000002950 deficient Effects 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 235000014113 dietary fatty acids Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- 229930195729 fatty acid Natural products 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 239000000787 lecithin Substances 0.000 description 1
- 229940067606 lecithin Drugs 0.000 description 1
- 235000010445 lecithin Nutrition 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 235000008476 powdered milk Nutrition 0.000 description 1
- 230000002250 progressing effect Effects 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- -1 sucrose fatty acid ester Chemical class 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 235000019222 white chocolate Nutrition 0.000 description 1
Landscapes
- Confectionery (AREA)
Abstract
Description
【発明の詳細な説明】
〈産業上の利用分野〉
この発明は中空チョコレート成形品の製造方法、特に開
放口を設けた２つの半割れ中空成形型とこの２つの型に
セパレータ型とを用い、セパレータ型の取り外し後にお
ける２つの型内に残存した中空状チョコレートの半割れ
どうしを接合させる中空成形品の製造方法に関する。[Detailed Description of the Invention] <Industrial Application Field> The present invention relates to a method for manufacturing a hollow chocolate molded product, in particular, using two half-split hollow molds each having an open opening and a separator mold for the two molds. The present invention relates to a method for producing a hollow molded product, in which halves of hollow chocolate remaining in two molds after removal of a separator mold are joined together.
〈従来の技術〉
チョコレート中空成形品としては現在各種のものが市場
に出廻っているが、２つの中空成形型を用いて５例えば
中空成形品の中に景品を封入するような場合におけるチ
ョコレートの各半割れどうしの接合において、接合部分
の溶解が不十分なことにもとづく成形品の破壊もしくは
変形を生じ、製品として不十分であった。このために、
従来では２つの型内に流動状態のチョコレート材料を流
し込んで半割りにした後、別の流動状態のチョコレート
材料を切断部に付着して接合する新たなチョコレート材
料を必要とするばかりでなく作業工程も煩雑になり、し
かも別材料を用いるので接合部分も必ずしも十分とは言
えない。<Prior art> Various types of chocolate hollow molded products are currently on the market. In the joining of the half halves, the molded product was destroyed or deformed due to insufficient melting of the joined parts, resulting in an unsatisfactory product. For this,
Conventionally, a fluidized chocolate material is poured into two molds, cut in half, and then another fluidized chocolate material is attached to the cut portions to join them. This not only requires new chocolate material, but also requires a lot of work process. It is also complicated, and since different materials are used, the joints are not necessarily sufficient.
〈発明が解決しようとする問題点〉
したがって、本発明の目的は半割れチョコレートを中空
状のチョコレート製品に成型する方法として、各半割れ
の接合部分をより強固に接合することにある。また、本
発明の他の目的は、接合を強固にすることによって接合
部位における変形又は分割を生じることによる不良製品
の成形を少くする歩留まりをよくぜんとする。さらに本
発明の別の目的は従来の半割りの中空成形型をそのまま
用いることができるようにして、簡単なセパレータを付
加使用するのみで、多彩な装飾用の中空状成形品を得る
ことができるようにしたものである。<Problems to be Solved by the Invention> Therefore, an object of the present invention is to provide a method for molding chocolate halves into a hollow chocolate product, in which the joining portions of each halves are more firmly joined. Another object of the present invention is to improve the yield by making the joint stronger and thereby reducing the formation of defective products due to deformation or splitting at the joint site. Another object of the present invention is to make it possible to use the conventional half-split hollow mold as is, and to obtain a wide variety of decorative hollow molded products by simply adding a simple separator. This is how it was done.
〈問題点を解決するための手段〉
本発明は、上記目的を達成するためになされたもので、
その要旨は、一部に開放口を設けた第１の中空成形型と
、該成形型の前記開放口に略同一な切欠き穴を設けたセ
パレータ型と、前記開放口に略均一な開放口を設けて第
１の中空成形型の残部を構成する第２の中空成形型とか
らなり、まず、前記第１の中空成形型の開放口とセパレ
ータ型の切欠き穴とを重ね合“せたものに、流動状態の
チョコレート材料を流し込む第１の工程と、ついで、前
記第２の中空成形型の開放口を前記第２の中空成形型の
開放口に合わせて全体を中空状にして重合し、冷却雰囲
気下において第１を第２の中空成形型とセパレータ型と
を前後左右に回転しながら型内において流動状態のチョ
コレート材料を微結晶化することにより中空に成形して
いく第２の工程と、さらに、第１の中空成形型及びセパ
レータ型と第２の中空成形型とを切り離し、しかる後に
セパレータ型を第１の中空成形型より取り外すことによ
り、第１の中空成形型には、セパレータ型の厚さ分だけ
突出して型内に残存した中空状チョコレートの半割れと
、第２の中空成形型の型内に残存した中空状チョコレー
トの半割れとに分割する第３の工程と、この分割による
第１か第２の中空成形型に残存した中空状の半割れのい
ずれかに玩具、食品等のファンシー景品を入れる第４の
工程と、さらにまた、ヒーター等の暖熱手段により前記
突出部を溶解した後、第１の中空成形型と前記第２の中
空成形型とを合致させることにより、前記溶解したチョ
コレート材料により第１と第２の中空成形型の半割れチ
ョコレート材料を接合し、硬化する第５の工程と、から
なる中空チョコレート成形品の製造方法にある。<Means for solving the problems> The present invention has been made to achieve the above objects, and
The gist is that a first hollow mold is provided with an opening in a part thereof, a separator mold is provided with substantially the same notch hole in the opening of the mold, and a substantially uniform opening is provided in the opening of the mold. and a second hollow mold forming the remainder of the first hollow mold, and first, the opening of the first hollow mold and the notch of the separator mold are overlapped. A first step of pouring the chocolate material in a fluid state into the product, and then polymerizing the chocolate material by aligning the opening of the second hollow mold with the opening of the second hollow mold to make the whole into a hollow shape. , a second step in which the chocolate material in a fluid state is microcrystallized in the mold while rotating the first and second hollow molds and the separator mold back and forth and left and right in a cooling atmosphere to form the chocolate material into a hollow shape; Further, by separating the first hollow mold and separator mold from the second hollow mold, and then removing the separator mold from the first hollow mold, the separator mold is placed in the first hollow mold. A third step of dividing the hollow chocolate half into a hollow chocolate half that protrudes by the thickness of the mold and remains in the mold, and a hollow chocolate half that remains inside the second hollow mold; A fourth step of inserting a fancy prize such as a toy, food, etc. into either the hollow halves remaining in the first or second hollow mold after the division, and furthermore, the protrusion is removed by heating means such as a heater. After melting the first hollow mold and the second hollow mold, the melted chocolate material joins the half-broken chocolate materials of the first and second hollow molds. , a fifth step of curing.
〈作用〉
本発明によれば、第１と第２の２つの中空成形用型とセ
パレータ型とを用い、２つの型の間にセパレータを介在
し、その後セパレータ型を取り外すことにより第１の型
の方にセパレータ型の厚さ分だけ突出させ、この突出部
を溶解することにより強固に接合した中空状チョコレー
ト成形品を得るようにした。<Function> According to the present invention, two hollow molding molds, a first and a second mold, and a separator mold are used, a separator is interposed between the two molds, and then the separator mold is removed, thereby forming the first mold. By protruding toward the side by the thickness of the separator mold and melting this protrusion, a firmly joined hollow chocolate molded product was obtained.
〈実施例〉
本発明では、中空状チョコレート成形品となるチョコレ
ート原料として、褐色チョコレート又は白色チョコレー
トにおいて、それぞれカカオバター、砂糖、粉乳を適量
づつ配合し、での他必要に応じてワニラなどの天然香料
又はその他の合成香料、乳化剤としてのレシチン、ケフ
ァリン、リゾレシチンなどを添加する。さらに、カカオ
バータの安定結晶の微細化と均質化のためにショ糖脂肪
酸エステルを加えることもできる。チョコレート原料を
配合した後、混合練り上げし、仕上げロールにより微細
化処理し、次いでコンチング、テンパリング等の公知の
処理工程を行なう。<Example> In the present invention, cocoa butter, sugar, and powdered milk are blended in appropriate amounts in brown chocolate or white chocolate, respectively, as chocolate raw materials for forming hollow chocolate molded products. Flavors or other synthetic fragrances, lecithin, cephalin, lysolecithin, etc. as emulsifiers are added. Furthermore, sucrose fatty acid ester can be added to refine and homogenize the stable crystals of cacao verta. After blending the chocolate raw materials, they are mixed and kneaded, processed to be finely milled using finishing rolls, and then subjected to known processing steps such as conching and tempering.
本発明では、上記公知技術により予め用意しておいた流
動状態のチョコレート材料を用意しておく。そこで一部
すなわち半円型の開放口１を設けた第１の中空成形型２
に、開放口１と同一の切欠き穴３を設けたセパレータ型
４を重合積層する（第１図）。つぎにこの重合した半円
形の中に前記テンパリング処理を終えて用意した温度２
９℃の流動状態のチョコレート材料を中空成形品が略１
ｍｍの厚さで半円形内に流し込み型面をスクレープする
（第２図）、こうしておいて第２のチョコレート成形型
６の開放口５を前記セパレータ型４の切欠き穴３に合わ
せて全体を中空状に重合する（第３図）。In the present invention, a chocolate material in a fluid state is prepared in advance using the above-mentioned known technique. Therefore, a first hollow mold 2 having a partially semicircular opening 1 is provided.
Then, a separator mold 4 provided with a cutout hole 3 identical to the opening 1 is laminated (FIG. 1). Next, the temperature 2 prepared after the tempering process is placed inside this polymerized semicircle.
A blow molded product made of chocolate material in a fluid state at 9℃ is approximately 1
Scrape the surface of the pouring mold into a semicircular shape with a thickness of mm (Fig. 2). Then, align the opening 5 of the second chocolate mold 6 with the cutout hole 3 of the separator mold 4 and scrape the entire mold. It polymerizes into a hollow shape (Figure 3).
このようにして、中空内のチョコレート材料を中空内に
入れた第１第２の型と中空成形型２，６とは、第９図で
示す回転機２０により４℃〜７℃の冷却室等の冷却雰囲
気下において、ゆっくりと前後左右に回転する。この場
合、チョコレート材料を冷却して微結晶化が進行する過
程において型を別に設けたバイブレータで振動させなが
ら回転することが微結晶化による型ぐず九を防止するこ
とができる（第３図）。In this way, the first and second molds containing the chocolate material in the hollow and the hollow molds 2 and 6 are moved to a cooling chamber at 4° C. to 7° C. by the rotary machine 20 shown in FIG. It rotates slowly back and forth and left and right in a cooling atmosphere. In this case, during the process of cooling the chocolate material and progressing microcrystallization, the mold can be rotated while vibrating with a separately provided vibrator to prevent the mold from becoming loose due to microcrystallization (FIG. 3).
つぎに、前記冷却・回転でチョコレート材料が完全に硬
化する前に、第１の中空成形型２及びセパレータ型４と
第２の中空成形型６とを切り離すことにより、中空内の
円形になっている半硬化のチュコート材料も半割にして
切り離す（第４図）。Next, before the chocolate material is completely hardened by the cooling and rotation, the first hollow mold 2 and separator mold 4 are separated from the second hollow mold 6, so that the chocolate material becomes circular in the hollow. The semi-cured Chucoat material is also cut in half (Figure 4).
さらに、これからセパレータ型４と第１の中空成形型２
より取り外すことにより、第１の中空成形型２には、こ
の型の開放口５のセパレータ型４の厚さ分だけ半割れの
チョコレート材料７に突出部を設けて型２内に残存させ
る（第５図）、必要によっては、この分割による第１及
び第２の中空成形型のいずれかに玩具１食品、装飾物等
のファンシー景品を入れてもよい（第６図）、こうして
出来た第１の型のチョコレート材料７の突出部をヒータ
ー、温風、光線等の暖熱手段（矢印）により前記突出部
の一部を溶解しておき（第７図）、第１の中空成形型と
第２の中空成形型とを合致させることにより、前記突出
部において第１と第２の中空成形型の半割れチョコレー
ト材料を接合する（第８図）、こうして接合したチョコ
レート材料７は、第１と第２の型を離型することにより
中空状チョコレート製品３０を製造することができる。Furthermore, from now on, the separator mold 4 and the first hollow mold 2
By removing it from the first hollow mold 2, a protrusion is provided in the half-broken chocolate material 7 by the thickness of the separator mold 4 of the open mouth 5 of this mold, and the protrusion is left in the mold 2 (the first hollow mold 2 is removed). (Fig. 5), if necessary, fancy prizes such as toys, foods, decorations, etc. may be placed in either of the first and second hollow molds created by this division (Fig. 6). A part of the protruding part of the chocolate material 7 in the mold is melted by a heating means (arrow) such as a heater, hot air, or light (Fig. 7), and then the first hollow mold and the second hollow mold are melted. By matching the two hollow molds 7, the half-broken chocolate materials of the first and second hollow molds are joined at the protrusion (FIG. 8). The hollow chocolate product 30 can be manufactured by releasing the second mold.
ここで回転機２０は第９図に示すように、回転は全方向
にチョコレート材料が分散されるよう。As shown in FIG. 9, the rotating machine 20 is rotated so that the chocolate material is dispersed in all directions.
たとえば、添付図面に示すようにドラム１１の中心軸１
２に対して直角方向に突出する第２の回転軸１３をドラ
ム１１に取付け、該第２の回転軸１３の先端部に型１０
を載せ、ドラム１１を矢印方向に中心軸１２について回
転させると共に、第２の回転軸１３も又矢印方向に回転
させる。この回転、振動工程において中空チョコレート
成形品を形成するチョコレート材料、微結晶化が進行す
る過程のチョコレート材料と共に冷却する。For example, as shown in the accompanying drawings, the central axis 1 of the drum 11
A second rotating shaft 13 protruding perpendicularly to the drum 11 is attached to the drum 11, and a mold 10 is attached to the tip of the second rotating shaft 13.
is mounted, and the drum 11 is rotated about the central axis 12 in the direction of the arrow, and the second rotating shaft 13 is also rotated in the direction of the arrow. In this rotation and vibration process, the chocolate material forming the hollow chocolate molded product and the chocolate material in the process of microcrystallization are cooled together.
〈発明の効果〉
以上述べたように、本発明によれば開放口を設けた２つ
の第１と第２の中空成形型とセパレータ型を用いて、半
割のチョコレートを接合するのであるが、この場合、セ
パレータ型により接合部を型より突出して設け、この部
分を溶解して接合することにより、強固な中空状チョコ
レート成形品を製造することができる。<Effects of the Invention> As described above, according to the present invention, two halves of chocolate are joined using two first and second hollow molds provided with open mouths and a separator mold. In this case, a strong hollow chocolate molded product can be manufactured by providing a joining part protruding from the mold using a separator mold and melting and joining this part.
第１図乃至第８図は本発明方法を説明する工程説明図、
第９図は本発明方法に用いる回転機の主要斜視図である
。
２・・第１の中空成形型、１，５・・開放口、４・・セ
パレータ型、３・・切欠き穴、６・・第２の中空成形型
、１０・・型、２０・・回転機、３０・・中空状チョコ
レート成形品。1 to 8 are process explanatory diagrams explaining the method of the present invention,
FIG. 9 is a main perspective view of a rotating machine used in the method of the present invention. 2..First hollow mold, 1,5..Open mouth, 4..Separator mold, 3..Notch hole, 6..Second hollow mold, 10..Mold, 20..Rotation Machine, 30... Hollow chocolate molded product.
Claims (1)
前記開放口に略同一な切欠き穴を設けたセパレータ型と
、前記開放口に略均一な開放口を設けて第１の中空成形
型の残部を構成する第２の中空成形型とからなり、 まず、前記第１の中空成形型の開放口とセパレータ型の
切欠き穴とを重ね合せたものに、流動状態のチョコレー
ト材料を流し込む第１の工程と、ついで、前記第２の中
空成形型の開放口を前記第２の中空成形型の開放口に合
わせて全体を中空状にして重合し、冷却雰囲気下におい
て第１を第２の中空成形型とセパレータ型とを前後左右
に回転しながら型内において流動状態のチョコレート材
料を微結晶化することにより中空に成形していく第２の
工程と、 さらに、第１の中空成形型及びセパレータ型と第２の中
空成形型とを切り離し、しかる後にセパレータ型を第１
の中空成形型より取り外すことにより、第１の中空成形
型には、セパレータ型の厚さ分だけ突出して型内に残存
した中空状チョコレートの半割れと、第２の中空成形型
の型内に残存した中空状チョコレートの半割れとに分割
する第３の工程と、 この分割による第１か第２の中空成形型に残存した中空
状の半割れのいずれかに玩具、食品等のファンシー景品
を入れる第４の工程と、 さらにまた、ヒーター等の暖熱手段により前記突出部を
溶解した後、第１の中空成形型と前記第２の中空成形型
とを合致させることにより、前記溶解したチョコレート
材料により第１と第２の中空成形型の半割れチョコレー
ト材料を接合し、硬化する第５の工程と、 からなる中空チョコレート成形品の製造方法。[Claims] A first hollow mold having an open opening in a part thereof, a separator mold having substantially the same notch hole in the open opening of the mold, and a separator mold having a substantially uniform cutout hole in the opening of the mold; and a second hollow mold forming the remaining part of the first hollow mold by providing an open opening, and first, the open opening of the first hollow mold and the notch hole of the separator mold are overlapped. A first step of pouring the chocolate material in a fluid state into the product, and then polymerizing the chocolate material by aligning the opening of the second hollow mold with the opening of the second hollow mold to make the whole into a hollow shape. , a second step in which the chocolate material in a fluid state is microcrystallized in the mold while rotating the first and second hollow molds and the separator mold back and forth and left and right in a cooling atmosphere to form the chocolate material into a hollow shape; Furthermore, the first hollow mold and separator mold are separated from the second hollow mold, and then the separator mold is replaced with the first hollow mold.
By removing it from the hollow mold, the first hollow mold has a half piece of hollow chocolate remaining in the mold protruding by the thickness of the separator mold, and the second hollow mold has a half piece of hollow chocolate remaining in the mold. A third step is to divide the remaining hollow chocolate into halves, and a fancy prize such as a toy, food, etc. is placed in either of the hollow halves remaining in the first or second hollow mold after this division. and a fourth step of melting the protrusion by heating means such as a heater, and then aligning the first hollow mold and the second hollow mold to melt the melted chocolate. A method for manufacturing a hollow chocolate molded product, comprising: a fifth step of joining the half-broken chocolate materials of the first and second hollow molds with the material and curing the material.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP62136831A JPS63301751A (en) | 1987-05-30 | 1987-05-30 | Preparation of hollow molded chocolate product |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP62136831A JPS63301751A (en) | 1987-05-30 | 1987-05-30 | Preparation of hollow molded chocolate product |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS63301751A true JPS63301751A (en) | 1988-12-08 |
| JPH0371095B2 JPH0371095B2 (en) | 1991-11-12 |
Family
ID=15184523
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP62136831A Granted JPS63301751A (en) | 1987-05-30 | 1987-05-30 | Preparation of hollow molded chocolate product |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS63301751A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB2342312A (en) * | 1998-10-08 | 2000-04-12 | Magna Specialist Confectioners | Moulding hollow articles |
| EP1002464A3 (en) * | 1998-11-05 | 2001-05-02 | Ferrero oHG mbH | Packaged hollow confectionery product and method of production thereof |
| JP2004357691A (en) * | 2003-05-12 | 2004-12-24 | Meiji Seika Kaisha Ltd | Multicolored shell, oily confectionery having the same, and method for producing the same |
| JP2021061762A (en) * | 2019-10-11 | 2021-04-22 | 有限会社若葉 | Edible hollow body |
-
1987
- 1987-05-30 JP JP62136831A patent/JPS63301751A/en active Granted
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB2342312A (en) * | 1998-10-08 | 2000-04-12 | Magna Specialist Confectioners | Moulding hollow articles |
| GB2342312B (en) * | 1998-10-08 | 2003-05-28 | Magna Specialist Confectioners | Moulding hollow articles |
| EP1002464A3 (en) * | 1998-11-05 | 2001-05-02 | Ferrero oHG mbH | Packaged hollow confectionery product and method of production thereof |
| JP2004357691A (en) * | 2003-05-12 | 2004-12-24 | Meiji Seika Kaisha Ltd | Multicolored shell, oily confectionery having the same, and method for producing the same |
| JP2021061762A (en) * | 2019-10-11 | 2021-04-22 | 有限会社若葉 | Edible hollow body |
Also Published As
| Publication number | Publication date |
|---|---|
| JPH0371095B2 (en) | 1991-11-12 |
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