PRODUCTION OF CHOCOLATE SHELL AND APPARATUS THEREFOR
PURPOSE:To stably and continuously obtain a shell-like chocolate having an optional and uniform thickness by filling a chocolate paste in a mold, deaerating the paste, then precooling the mold base, shaking off and dropping only the chocolate in a molten state and normally cooling the chocolate past...
Gespeichert in:
| Hauptverfasser: | , , , , |
|---|---|
| Format: | Patent |
| Sprache: | eng |
| Schlagworte: | |
| Online-Zugang: | Volltext bestellen |
| Tags: |
Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
|
| container_end_page | |
|---|---|
| container_issue | |
| container_start_page | |
| container_title | |
| container_volume | |
| creator | SAITO SEIJI SASAKI TERUJI HARADA TAKAO AZUMA ATSUO KOJIMA KENJI |
| description | PURPOSE:To stably and continuously obtain a shell-like chocolate having an optional and uniform thickness by filling a chocolate paste in a mold, deaerating the paste, then precooling the mold base, shaking off and dropping only the chocolate in a molten state and normally cooling the chocolate paste. CONSTITUTION:A chocolate paste 12 at 27-29 deg.C is filled in each mold 1, deaerated and conveyed in the direction (A). A mold cover 3 is then installed on the aforementioned mold 1 and carried in a body 8 of a precooler and precooled by blowing a cooling medium from a fan 6 on the base (1a) of the mold 1. The mold cover 3 is then recovered with a mold cover recovering means 4 and the mold 1 is turned over to shake off and drop the excess chocolate paste, which, as necessary, is recooled, turned over, cooled and solidified to afford the objective chocolate. |
| format | Patent |
| fullrecord | <record><control><sourceid>epo_EVB</sourceid><recordid>TN_cdi_epo_espacenet_JPH0458848A</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>JPH0458848A</sourcerecordid><originalsourceid>FETCH-epo_espacenet_JPH0458848A3</originalsourceid><addsrcrecordid>eNrjZDAJCPJ3CXUO8fT3U_B3U3D28Hf293EMcVUI9nD18VFw9HNRcAwIcAxyDAkNVgjxcA1ydfMP4mFgTUvMKU7lhdLcDApuriHOHrqpBfnxqcUFicmpeakl8V4BHgYmphYWJhaOxkQoAQCF5CdO</addsrcrecordid><sourcetype>Open Access Repository</sourcetype><iscdi>true</iscdi><recordtype>patent</recordtype></control><display><type>patent</type><title>PRODUCTION OF CHOCOLATE SHELL AND APPARATUS THEREFOR</title><source>esp@cenet</source><creator>SAITO SEIJI ; SASAKI TERUJI ; HARADA TAKAO ; AZUMA ATSUO ; KOJIMA KENJI</creator><creatorcontrib>SAITO SEIJI ; SASAKI TERUJI ; HARADA TAKAO ; AZUMA ATSUO ; KOJIMA KENJI</creatorcontrib><description>PURPOSE:To stably and continuously obtain a shell-like chocolate having an optional and uniform thickness by filling a chocolate paste in a mold, deaerating the paste, then precooling the mold base, shaking off and dropping only the chocolate in a molten state and normally cooling the chocolate paste. CONSTITUTION:A chocolate paste 12 at 27-29 deg.C is filled in each mold 1, deaerated and conveyed in the direction (A). A mold cover 3 is then installed on the aforementioned mold 1 and carried in a body 8 of a precooler and precooled by blowing a cooling medium from a fan 6 on the base (1a) of the mold 1. The mold cover 3 is then recovered with a mold cover recovering means 4 and the mold 1 is turned over to shake off and drop the excess chocolate paste, which, as necessary, is recooled, turned over, cooled and solidified to afford the objective chocolate.</description><language>eng</language><subject>CHEWING GUM ; COCOA ; COCOA PRODUCTS, e.g. CHOCOLATE ; CONFECTIONERY ; FOODS OR FOODSTUFFS ; HUMAN NECESSITIES ; ICE-CREAM ; PREPARATION THEREOF ; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><creationdate>1992</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=19920225&DB=EPODOC&CC=JP&NR=H0458848A$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,776,881,25543,76293</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=19920225&DB=EPODOC&CC=JP&NR=H0458848A$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>SAITO SEIJI</creatorcontrib><creatorcontrib>SASAKI TERUJI</creatorcontrib><creatorcontrib>HARADA TAKAO</creatorcontrib><creatorcontrib>AZUMA ATSUO</creatorcontrib><creatorcontrib>KOJIMA KENJI</creatorcontrib><title>PRODUCTION OF CHOCOLATE SHELL AND APPARATUS THEREFOR</title><description>PURPOSE:To stably and continuously obtain a shell-like chocolate having an optional and uniform thickness by filling a chocolate paste in a mold, deaerating the paste, then precooling the mold base, shaking off and dropping only the chocolate in a molten state and normally cooling the chocolate paste. CONSTITUTION:A chocolate paste 12 at 27-29 deg.C is filled in each mold 1, deaerated and conveyed in the direction (A). A mold cover 3 is then installed on the aforementioned mold 1 and carried in a body 8 of a precooler and precooled by blowing a cooling medium from a fan 6 on the base (1a) of the mold 1. The mold cover 3 is then recovered with a mold cover recovering means 4 and the mold 1 is turned over to shake off and drop the excess chocolate paste, which, as necessary, is recooled, turned over, cooled and solidified to afford the objective chocolate.</description><subject>CHEWING GUM</subject><subject>COCOA</subject><subject>COCOA PRODUCTS, e.g. CHOCOLATE</subject><subject>CONFECTIONERY</subject><subject>FOODS OR FOODSTUFFS</subject><subject>HUMAN NECESSITIES</subject><subject>ICE-CREAM</subject><subject>PREPARATION THEREOF</subject><subject>SUBSTITUTES FOR COCOA OR COCOA PRODUCTS</subject><subject>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>1992</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZDAJCPJ3CXUO8fT3U_B3U3D28Hf293EMcVUI9nD18VFw9HNRcAwIcAxyDAkNVgjxcA1ydfMP4mFgTUvMKU7lhdLcDApuriHOHrqpBfnxqcUFicmpeakl8V4BHgYmphYWJhaOxkQoAQCF5CdO</recordid><startdate>19920225</startdate><enddate>19920225</enddate><creator>SAITO SEIJI</creator><creator>SASAKI TERUJI</creator><creator>HARADA TAKAO</creator><creator>AZUMA ATSUO</creator><creator>KOJIMA KENJI</creator><scope>EVB</scope></search><sort><creationdate>19920225</creationdate><title>PRODUCTION OF CHOCOLATE SHELL AND APPARATUS THEREFOR</title><author>SAITO SEIJI ; SASAKI TERUJI ; HARADA TAKAO ; AZUMA ATSUO ; KOJIMA KENJI</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_JPH0458848A3</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>eng</language><creationdate>1992</creationdate><topic>CHEWING GUM</topic><topic>COCOA</topic><topic>COCOA PRODUCTS, e.g. CHOCOLATE</topic><topic>CONFECTIONERY</topic><topic>FOODS OR FOODSTUFFS</topic><topic>HUMAN NECESSITIES</topic><topic>ICE-CREAM</topic><topic>PREPARATION THEREOF</topic><topic>SUBSTITUTES FOR COCOA OR COCOA PRODUCTS</topic><topic>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</topic><toplevel>online_resources</toplevel><creatorcontrib>SAITO SEIJI</creatorcontrib><creatorcontrib>SASAKI TERUJI</creatorcontrib><creatorcontrib>HARADA TAKAO</creatorcontrib><creatorcontrib>AZUMA ATSUO</creatorcontrib><creatorcontrib>KOJIMA KENJI</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>SAITO SEIJI</au><au>SASAKI TERUJI</au><au>HARADA TAKAO</au><au>AZUMA ATSUO</au><au>KOJIMA KENJI</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>PRODUCTION OF CHOCOLATE SHELL AND APPARATUS THEREFOR</title><date>1992-02-25</date><risdate>1992</risdate><abstract>PURPOSE:To stably and continuously obtain a shell-like chocolate having an optional and uniform thickness by filling a chocolate paste in a mold, deaerating the paste, then precooling the mold base, shaking off and dropping only the chocolate in a molten state and normally cooling the chocolate paste. CONSTITUTION:A chocolate paste 12 at 27-29 deg.C is filled in each mold 1, deaerated and conveyed in the direction (A). A mold cover 3 is then installed on the aforementioned mold 1 and carried in a body 8 of a precooler and precooled by blowing a cooling medium from a fan 6 on the base (1a) of the mold 1. The mold cover 3 is then recovered with a mold cover recovering means 4 and the mold 1 is turned over to shake off and drop the excess chocolate paste, which, as necessary, is recooled, turned over, cooled and solidified to afford the objective chocolate.</abstract><oa>free_for_read</oa></addata></record> |
| fulltext | fulltext_linktorsrc |
| identifier | |
| ispartof | |
| issn | |
| language | eng |
| recordid | cdi_epo_espacenet_JPH0458848A |
| source | esp@cenet |
| subjects | CHEWING GUM COCOA COCOA PRODUCTS, e.g. CHOCOLATE CONFECTIONERY FOODS OR FOODSTUFFS HUMAN NECESSITIES ICE-CREAM PREPARATION THEREOF SUBSTITUTES FOR COCOA OR COCOA PRODUCTS THEIR TREATMENT, NOT COVERED BY OTHER CLASSES |
| title | PRODUCTION OF CHOCOLATE SHELL AND APPARATUS THEREFOR |
| url | https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2025-01-27T04%3A23%3A55IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-epo_EVB&rft_val_fmt=info:ofi/fmt:kev:mtx:patent&rft.genre=patent&rft.au=SAITO%20SEIJI&rft.date=1992-02-25&rft_id=info:doi/&rft_dat=%3Cepo_EVB%3EJPH0458848A%3C/epo_EVB%3E%3Curl%3E%3C/url%3E&disable_directlink=true&sfx.directlink=off&sfx.report_link=0&rft_id=info:oai/&rft_id=info:pmid/&rfr_iscdi=true |