阅读说明：本技术 螺纹型巧克力及制造方法 (Threaded chocolate and method of manufacture ) 是由 吉武太志 吉武厚志 于 2018-08-09 设计创作，主要内容包括：螺纹型巧克力由具有螺栓螺纹的形状螺栓型巧克力和具有与螺栓型巧克力嵌合的螺母螺纹形状的螺母型巧克力构成。螺栓型巧克力及螺母型巧克力的螺纹牙的形状由可微分的曲线构成,且该形状中的牙顶和牙底的部分由圆弧构成。圆弧的半径R为0.1mm的4倍以上且12倍以下。(The screw chocolate is composed of a bolt chocolate having a shape of a bolt thread and a nut chocolate having a nut thread shape fitted to the bolt chocolate. The shape of the thread of the bolt-type chocolate and the nut-type chocolate is formed by a differentiable curve, and the crest and the root of the shape are formed by arcs. The radius R of the arc is 4 to 12 times as large as 0.1 mm.)

1. A screw chocolate comprising a bolt chocolate having a bolt thread shape and a nut chocolate having a nut thread shape fitted to the bolt chocolate,

the screw thread shape of the screw type chocolate and the nut type chocolate is formed by differentiable curves, and the parts of the crest and the root in the shape are formed by circular arcs,

the radius of the circular arc is 4 times or more and 12 times or less of 0.1 mm.

2. The screw-type chocolate according to claim 1,

the bolt-type chocolate and the nut-type chocolate are bite-sized.

3. The screw-type chocolate according to claim 1 or 2,

in the bolt-type chocolate and the nut-type chocolate, tastes are different.

4. A method for producing a screw-type chocolate having a thread with a shape of a differentiable curve and a crest and a root portion formed of an arc having a radius of 0.1mm which is 4 to 12 times as large as or larger than 4, the screw-type chocolate being formed of a bolt-type chocolate having a bolt thread shape and a nut-type chocolate having a nut thread shape fitted to the bolt-type chocolate, the method comprising:

a manufacturing mold step of manufacturing a bolt forming mold for the bolt-type chocolate and a nut forming mold for the nut-type chocolate;

a molding step of pouring liquid chocolate into the bolt molding die or the nut molding die to mold the chocolate;

a deforming step of deforming the bolt-forming mold or the nut-forming mold in order to remove the bolt-type chocolate or the nut-type chocolate;

and a drawing step of drawing the bolt-type chocolate or the nut-type chocolate from the bolt-forming mold or the nut-forming mold.

5. The method for producing a screw-type chocolate according to claim 4,

in the drawing step, the bolt-type chocolate or the nut-type chocolate is drawn downward.

Technical Field

The invention relates to a screw-thread chocolate and a manufacturing method thereof.

Background

In order to form chocolate into a desired shape, usually, chocolate liquid is poured into a space of the desired shape provided in a mold and solidified, and the solidified chocolate is pushed out or pulled out from the mold (for example, see patent documents 1 and 2).

Disclosure of Invention

Technical problem to be solved by the invention

Although the formed chocolate has various shapes, there are shapes that are difficult to push or pull out from the mold. Screw-type chocolate such as bolts or nuts are among the most difficult examples. This is because the screw thread is missing when the chocolate is pushed out or pulled out, and the whole body may be broken. This difficulty leads to a reduction in the manufacturing yield.

In this case, it is also considered that the chocolate is pulled out of the mold while being rotated around the screw axis, but in this method, it takes much time. In addition, it is also conceivable to use a dividable mold, and to divide the mold after molding to take out the solidified chocolate, but in the case of dividing the mold, there are various types of molds to which the chocolate sticks. Since many kinds of chocolate are formed at one time, the recovery of chocolate takes time and is not suitable for mass production even when the type of chocolate is sticky.

The mold for molding chocolate is made of a material (e.g., resin) having elasticity. Therefore, in the case of forming many chocolates at one time, deforming the mold to push out the chocolate and pull it out is the simplest and expeditious method.

In order to push out or pull out the chocolate securely in the axial direction, it is desirable to reduce the height of engagement between the thread of the bolt and the thread of the nut, i.e., the height of the thread. However, if the height of the thread is excessively reduced, it is difficult to insert the bolt into the nut and rotate the bolt by hand. One of the attractions of chocolate shaped as a bolt or a nut is that the bolt can be fitted into the nut and rotated without play. Therefore, it cannot be ignored that the nut can be fitted into the bolt and rotated.

Further, there is a demand for a bolt-or nut-type chocolate having a bite size that is easy to eat. In this case, the effective diameter, thickness, and the like of the screw thread are also reduced, and the screw thread is easily broken, so that it is more difficult to manufacture a screw-type chocolate in which a bolt can be fitted into a nut and rotated.

The present invention has been made in view of the above circumstances, and an object thereof is to provide a screw-type chocolate and a production method thereof, which can reduce the size of the whole chocolate to one bite and improve the production yield.

Means for solving the problems

In order to achieve the above object, a first aspect of the present invention provides a screw-type chocolate comprising a bolt-type chocolate having a bolt-thread shape and a nut-type chocolate having a nut-thread shape fitted to the bolt-type chocolate, wherein,

the screw thread shape of the screw bolt type chocolate and the screw nut type chocolate is formed by differentiable curves, and the crest and the root of the shape are formed by circular arcs,

the radius of the circular arc is 4 times or more and 12 times or less of 0.1 mm.

In this case, the bolt-type chocolate and the nut-type chocolate may have a bite size.

Alternatively, the flavor may be different between the bolt-type chocolate and the nut-type chocolate.

A second aspect of the present invention provides a method for producing a screw-type chocolate, in which a shape of a screw thread of the screw-type chocolate is formed by a differentiable curve, a portion of a crest and a root in the shape is formed by an arc having a radius of 0.1mm which is 4 times or more and 12 times or less, the screw-type chocolate is formed by a bolt-type chocolate having a bolt thread shape and a nut-type chocolate having a nut thread shape fitted to the bolt-type chocolate, the method comprising:

a manufacturing mold step of manufacturing a bolt forming mold for the bolt type chocolate and a nut forming mold for the nut type chocolate;

a molding step of pouring liquid chocolate into the bolt molding die or the nut molding die to mold the chocolate;

a deforming step of deforming the bolt-forming mold or the nut-forming mold in order to remove the bolt-type chocolate or the nut-type chocolate;

and a drawing step of drawing the bolt-type chocolate or the nut-type chocolate from the bolt-forming mold or the nut-forming mold.

In this case, in the drawing step, the bolt-type chocolate or the nut-type chocolate may be drawn downward.

Effects of the invention

According to the present invention, the shape of the thread in the bolt-type chocolate and the nut-type chocolate is constituted by a differentiable curve, and the portions of the crest and the root in the shape are constituted by circular arcs. The radius of the circular arc is 4 to 12 times as large as 0.1 mm. In this way, when the molded chocolate is pushed out and pulled out, the screw thread portion of the screw thread mold can be easily removed from the mold, and therefore the chocolate can be easily pushed out and pulled out from the mold. As a result, the entire structure can be reduced in size to one opening, and the manufacturing yield can be improved.

Drawings

FIG. 1A is a plan view showing the shape of a bolt-type chocolate;

FIG. 1B is a side view showing the shape of a bolt-type chocolate;

FIG. 2A is a plan view showing the shape of a nut-type chocolate;

FIG. 2B is a side view showing the shape of a nut-type chocolate;

FIG. 3A is a view showing a state in which a bolt-type chocolate and a nut-type chocolate are fitted to each other;

fig. 3B is a cross-sectional view showing a state of a screw thread in a state where a bolt-type chocolate and a nut-type chocolate are fitted;

fig. 4A is an enlarged sectional view (one) of the screw thread;

fig. 4B is an enlarged sectional view of the screw thread (the second thereof);

FIG. 5A is a view showing a bolt forming mold for a bolt-type chocolate;

FIG. 5B is a view showing a nut forming mold for a nut-type chocolate;

FIG. 6 is a flowchart of a process for producing a screw chocolate;

fig. 7 is a view showing a deformation of the bolt forming mold;

FIG. 8 is a view showing a state after molding;

FIG. 9 is a view showing the force generated at the thread ridge at the time of crimping;

FIG. 10 is a graph showing the forces generated on the thread ridge when pulled out;

fig. 11A is a view showing an example of the shape of the thread when the radius of the circular arc is small;

fig. 11B is a diagram showing an example of the shape of the thread when the circular arc reaches the midpoint between the crest and the root of the thread;

fig. 11C is a view showing an example of the shape of the thread when the radius of the arc is larger than that of fig. 11B;

FIG. 12 is a graph showing the relationship between the radius of the circular arc of the thread ridge and the yield and the height of the bolt-nut engagement;

FIG. 13 is another example of the shape of the thread ridge;

fig. 14A is a view showing another example of a bolt forming die;

fig. 14B is a diagram showing another example of the nut forming die.

Detailed Description

Hereinafter, embodiments of the present invention will be described in detail with reference to the drawings. In all the drawings, the same or corresponding components are denoted by the same reference numerals.

As shown in fig. 1A and 1B, the bolt-type chocolate 1 has a shape of a bolt thread. That is, the bolt-type chocolate 1 is composed of a male screw part 1A provided with a screw thread 4 and a hexagonal head part 1B having a larger diameter than the male screw part 1A. In the male screw portion 1A, a central axis as a rotation center of the screw of the male screw portion 1A is an AX axis. The effective diameter (the diameter of a virtual cylinder in which the width of the thread 4 and the width of the thread groove are equal) is D. In the external thread portion 1A, the root diameter (the diameter between the bottoms of the thread 4) is d1, the outer diameter (the diameter between the tips of the thread 4) is d2, and the pitch is P. The length of the male screw portion 1A in the AX axis direction is L1. In the head 1B, the maximum size is B1, the opposite side size is B2, and the height is L2. Further, the length of the bolt-type chocolate 1 in the AX axis direction is L3. L3 is the sum of L1 and L2.

The bolt-type chocolate 1 is bite-sized chocolate that can be directly accessed. Here, the bite size is a size that a typical adult can put into the mouth without damaging the shape, and is generally 3cm cubic or less, but the size in one direction may be more than 3cm and 4.5cm or less. 4.5cm is the average mouth width of Japanese. As described above, the maximum dimension B1 needs to be 3.0cm or less, and the length L3 in the AX axis direction of the bolt-type chocolate 1 needs to be 3.0cm or less.

For example, the maximum dimension B1 of the head 1B of the bolt-type chocolate 1 is 23.09mm, and the opposite dimension B2 is 20.0 mm. Further, the height L1 of the head portion 1B of the bolt-type chocolate 1 was 8.00mm, the length L2 of the portion of the thread 4 of the male thread portion 1A was 14.00mm, and the length L3 in the AX axis direction of the bolt-type chocolate 1 was 22.00 mm. Further, the effective diameter D of the thread is, for example, 14.00mm, and the root diameter D1 of the thread is, for example, 13.36 mm. The outer diameter d2 is, for example, 14.96 mm. However, the size of the bolt-type chocolate 1 is not limited thereto.

On the other hand, as shown in fig. 2A and 2B, the nut chocolate 2 has a shape of a nut screw. That is, the nut-type chocolate 2 is formed with a female screw portion 2A provided with a thread 4. The nut type chocolate 2 is hexagonal in shape. In the nut-type chocolate 2, the maximum size is N1, the opposite side size is N2, and the height is N3. In the internal thread portion 2A, the inner diameter (the diameter between the tips of the threads 4) is d3, and the root diameter (the diameter between the bottoms of the threads 4) is d 4. The nut-type chocolate 2 is a bite-sized chocolate that can be directly accessed, like the bolt-type chocolate 1. Therefore, the maximum dimension N1 and the height N3 need to be 3.0cm or less.

For example, the maximum dimension N1 of the nut-shaped chocolate 2 is 23.0mm, and the height N3 of the internal thread portion 2A in the direction of the axis AX is 8.0 mm. The internal diameter d3 of the thread of the internal thread portion 2A is typically 14.06mm, and the root diameter d4 is typically 15.66 mm. However, the size of the nut type chocolate 2 is not limited thereto.

As shown in fig. 3A, the bolt-type chocolate 1 and the nut-type chocolate 2 can be manually inserted into the thread 4 of the bolt-type chocolate 1 and the nut-type chocolate 2 is rotated. The screw type chocolate 3 is composed of a bolt type chocolate 1 and a nut type chocolate 2. For example, the pitch P of the thread 4 of the bolt-type chocolate 1 and the nut-type chocolate 2 is 2.82 mm.

As shown in fig. 3B, the screw thread 4 of the bolt-type chocolate 1 and the nut-type chocolate 2 have the same profile (cross-sectional shape). Further, the diameter d1 and the outer diameter d2 of the root of the bolt-type chocolate 1 and the inner diameter d3 and the diameter d4 of the root of the nut-type chocolate 2 have a relationship of d1 < d3 < d2 < d 4. The difference between d1 and d2 is the same as the difference between d3 and d4, and the difference between d1 and d3 is Δ H and the same as the difference between d2 and d 4. Thus, the bolt-type chocolate 1 and the nut-type chocolate 2 can be fitted with a margin of Δ H. Δ H is, for example, 0.35mm, but is not limited thereto.

Fig. 4A schematically shows an example of the thread shape (cross-sectional shape) of the thread 4 of the bolt-type chocolate 1 and the nut-type chocolate 2. As shown in fig. 4A, the thread form (cross-sectional shape) of the thread 4 is formed by a differentiable curve S. In fig. 4A, the curve S is highlighted by an auxiliary line (broken line). Here, the "differentiable curve" indicates a portion that is not provided as a corner (cusp) on the curve. In this case, the circle for chamfering the corner provided at the bent portion is a circle provided without considering the tangent lines that are tangent to the thread segments before and after the circle, and the line formed at this time is a line that cannot be differentiated. The differentiable curve S in the present embodiment is a curve in which a tangent line that is tangent to the curve S at each point on the curve S is defined as one line, and a thread 4 formed of the differentiable curve is removed from a thread having a circular shape formed of a chamfer or the like.

Therefore, the thread 4 is not provided with an angular portion such as the apex of a triangular thread. By the portion not provided with the angle, the stress concentration inside can be relaxed as compared with the triangular tooth shape. Thus, the thread 4, the bolt-type chocolate 1, and the nut-type chocolate 2 are not easily broken.

In fig. 4A, the radius R of the circular arc C constituting the thread shape is larger than a quarter of the pitch P of the thread, and the thread shape of the thread 4 is a shape in which the circular arcs C are connected. The different arcs C are connected to each other by end portions having the same tangent. By this, the direction of the force F or the opposite force transmitted from the thread 4 of the bolt-type chocolate 1 to the thread 4 of the nut-type chocolate 2 is dispersed. By dispersing the direction of the force F applied to the thread 4, the thread 4 is less likely to be missing or the bolt-type chocolate 1 and the nut-type chocolate 2 are less likely to be damaged.

Further, since the entire chocolate can be made hard to break by forming the screw thread 4 in a shape connected by the circular arc C, the entire bolt type chocolate 1 and the nut type chocolate 2 can be made compact. This enables realization of the bolt-type chocolate 1 and the nut-type chocolate 2 having one bite size.

The thread shape of the thread 4 formed by a differentiable curve has a shape connecting the arc C and the straight line L as shown in fig. 4B in addition to the shape shown in fig. 4A. The radius R of the circular arc C constituting the thread form of the thread ridge 4 is shorter than a quarter of the pitch P, and the tangent to the end of the circular arc C coincides with the straight line L. As shown in fig. 4B, even if a curve S indicating the thread shape of the screw thread 4 is a shape connecting the arc C and the straight line L, the direction of the force F or the opposite force transmitted from the screw thread 4 of the bolt-type chocolate 1 to the screw thread 4 of the nut-type chocolate 2 is dispersed. By dispersing the direction of the force F applied to the thread 4, the thread 4 is less likely to be missing or the bolt-type chocolate 1 and the nut-type chocolate 2 are less likely to be damaged.

In the present embodiment, the radius R of the arc C is 4 times or more and 12 times or less of 0.1mm, which is the minimum size (manufacturing limit) that can be formed as a part of the differentiable curve. As will be described later, 0.4mm, which is 4 times as large as 0.1mm, is the minimum value at which the influence of the dimensional error on the radius R of the arc C can be ignored. Further, 1.2mm, which is 12 times as large as 0.1mm, is the maximum value of the radius R of the circular arc C with which the bolt-type chocolate 1 and the nut-type chocolate 2 can be engaged with each other so as to be engaged with each other and rotated by hand, as will be described later. Note that 0.1mm is a dimensional tolerance (general tolerance) of 0.5mm to 3mm in the size classification.

A bolt forming die 5 shown in fig. 5A is used for forming the bolt type chocolate 1. The bolt forming mold 5 is made of, for example, a member made of silicon and having elasticity. The bolt forming die 5 includes an upper die 5A and a lower die 5B. A space (mold cavity) for molding the bolt type chocolate 1 is formed in the lower mold 5B.

In addition, a nut molding die 6 shown in fig. 5B is used for molding the nut-type chocolate 2. The nut forming die 6 is also made of a member having elasticity, for example, made of silicon. The nut forming die 6 includes an upper die 6A and a lower die 6B. The upper die 6A and the lower die 6B form a space (cavity) for molding the nut chocolate 2.

In practice, a plurality of internal spaces (molds) are provided in the bolt molding mold 5 and the nut molding mold 6 so that a plurality of bolt-type chocolates 1 and a plurality of nut-type chocolates 2 are molded simultaneously.

Next, a method for producing the bolt-type chocolate 1 and the nut-type chocolate 2 will be described. Fig. 6 is a flowchart showing a method for producing the bolt-type chocolate 1 and the nut-type chocolate 2.

As shown in fig. 6, a bolt forming die 5 and a nut forming die 6 are produced (step S10; producing die step). The bolt forming die 5 and the nut forming die 6 are formed of a material having elasticity. As shown in fig. 4A and 4B, the shape of the portion corresponding to the thread 4 is formed by a differentiable curve, and the portions of the crest and the root in the shape are formed by the circular arc C. The radius R of the arc C is 4 to 12 times as large as 0.1 mm.

Next, liquid chocolate (chocolate liquor) is poured into the bolt forming mold 5 and the nut forming mold 6 to be formed (step S11; forming process). In this molding, the bolt-type chocolate 1 is molded in the bolt molding die 5, and the nut-type chocolate 2 is molded in the nut molding die 6. In this state, for example, as shown in fig. 8, the thread 4 in the bolt forming mold 5 and the thread 4 of the bolt type chocolate 1 are completely engaged with each other.

Subsequently, the bolt-type chocolate 1 and the nut-type chocolate 2 are removed by deforming the bolt-forming mold 5 and the nut-forming mold 6 (step S12; deforming step). Specifically, for example, as shown in fig. 7, the ejector rod 10 is pressed against the bottom of the lower mold 5B, for example, to deform the bolt forming mold 5.

As a result of this deformation, as shown in fig. 9, for example, the thread 4 of the bolt-forming die 5 is deformed, and the thread is pushed out in the direction 4 of F2 while moving in the direction F1 away from the thread 4 of the bolt-type chocolate 1. Thereby, as shown in fig. 7, a part of the bolt-type chocolate 1 is pushed out from the bolt forming die 5. Since the bolt forming die 5 has elasticity and the thread 4 is formed of a differentiable curve, stress concentration in the thread 4 of the bolt type chocolate 1 is relaxed even if the pushing force is applied.

On the other hand, as shown in fig. 5B, in the nut molding die 6, a cavity 6C is provided in the female screw portion of the lower die 6B, and the female screw portion of the lower die 6B is easily deformed by the cavity 6C, so that the nut molding die 6 is deformed to be in a state where the nut chocolate 2 is easily taken out. For example, the nut chocolate 2 can be easily taken out by absorbing the air in the cavity 6C and deforming the female screw portion of the lower mold 6B.

Subsequently, the bolt-type chocolate 1 and the nut-type chocolate 2 are pulled out from the bolt-forming mold 5 and the nut-forming mold 6 (step S13; pulling-out step). In this state, as shown in fig. 7, the head portion 1B of the bolt-type chocolate 1 protrudes from the bolt forming mold 5. The head 1B is gripped and pulled out by a robot arm not shown. When the screw is pulled out, as shown in fig. 10, the thread 4 of the bolt-type chocolate 1 abuts against the thread of the bolt forming die 5 as shown by an arrow F3. However, by deforming the thread of the elastic bolt forming die 5 in the direction indicated by the arrow F4, the bolt type chocolate 1 can be pulled out without damaging the thread 4 of the bolt type chocolate 1. In this case, since the thread 4 is formed by a differentiable curve, even if the thread 4 receives a force from the bolt forming die 5 at the time of drawing, stress concentration in the thread 4 of the bolt type chocolate 1 is alleviated. This is also true of the nut-type chocolate 2.

In fig. 7, the bolt-type chocolate 1 is pulled out upward from the bolt forming die 5, but in the actual pulling-out step, the bolt forming die 5 may be turned upside down and the bolt-type chocolate 1 may be pulled out downward. By this, the bolt type chocolate 1 can be easily pulled out by gravity. This is also the same when the nut chocolate 2 is pulled out from the nut forming die 6.

As described above, it is considered that the radius R of the circular arc C of the thread 4 is changed by setting the radius R of the circular arc C and the pitch P of the thread 4 to be constant. First, as shown in fig. 11A, a case is considered in which the radius R of the arc C is gradually increased from the radius R sufficiently smaller than the pitch P of the thread. In this case, since it is difficult to generate the differentiable curve S from the arc C having a radius smaller than 0.1mm, the minimum value of the radius R is set to 0.1 mm. When the radius R is increased from this 0.1mm, the thread of the thread 4 is formed in a shape in which the circular arc C is connected to the straight line L as shown in fig. 4A until the circular arc C reaches the midpoint between the crest and the root of the thread 4. Here, the angle θ (for example, 60 degrees) of the thread shape of the thread 4 (the angle when the straight portions extend and intersect each other) is constant. In this mode, the engagement height H is generally high, and accordingly, the possibility of the missing thread 4 is high. As the radius R of the circular arc C increases, the engagement height H decreases. In fig. 11A to 11C, in order to prevent the complexity of the drawing, the height difference between the crest and the root of the thread 4 (H shown in fig. 3B) is conveniently shown as the engagement height H.

On the other hand, the radius R of the arc C is further increased, and as shown in fig. 11B, when the radius R becomes Rc and the arc C reaches the midpoint between the crest and the root of the thread 4, the thread shape (cross-sectional shape) of the thread 4 becomes a shape in which the arcs C are connected. The meshing height H at this time is Hc. The radius Rc in fig. 11B is, for example, 0.82 mm.

As shown in fig. 11C, when the radius R of the arc C is larger than Rc, the contact point of the arc C between the crest and the root decreases, and the height difference between the crest of the crest and the crest of the root becomes shorter, so that the engagement height H becomes lower than Hc, but the possibility of missing the thread 4 decreases accordingly.

The radius R of the arc C is desirably determined in consideration of the yield of the product and the engagement height H. Fig. 12 shows a change in the yield Y (solid line) and a change in the meshing height H (broken line) when the radius R of the arc C is changed at the same pitch P (when the shape of the thread 4 is the shape shown in fig. 11A, the angle θ of the thread shape of the thread 4 is constant). In the graph, the yield Y of the product is represented by the ratio of the number of products excluding defective products to the number of manufactured products.

As shown in fig. 12, when the radius R of the arc C is 0.1mm, which is the minimum value, the meshing height H becomes the maximum value H1(2.24mm), and the good chip yield Y becomes the minimum value Ymin (0.5).

As shown in fig. 12, when the radius R of the arc C is increased from 0.1mm, the meshing height H becomes small, while the yield Y becomes high. The yield Y and the engagement height H are in a trade-off relationship with respect to the radius R of the circular arc C.

The degree of increase in the yield Y and the degree of decrease in the meshing height H vary depending on the radius R of the arc. First, in a range a where the radius R of the arc C is 0.1mm or more and R1(0.4mm) or less, an error in the radius R cannot be ignored, and therefore, the yield Y only gradually increases from 0.5. On the other hand, as the radius R of the circular arc C becomes larger, the engagement height H becomes linearly smaller.

In the range b where the radius R of the arc C is R1(0.4mm) or more and Rc (0.82mm) or less, since the influence of the error of the radius R (including the dimensional tolerance) becomes small, the degree of increase in the yield Y increases as the radius R of the arc C increases, but the degree of decrease in the meshing height H does not vary with the range a.

When the radius R of the arc C becomes Rc (0.82mm), the shape of the thread 4 changes from the shape shown in fig. 11A to the shape shown in fig. 11B. In a range C where the radius R of the circular arc C is greater than or equal to Rc and less than or equal to R2(1.2mm), the thread 4 has a thread shape as shown in fig. 11C. In this shape, the degree of change in the meshing height H with respect to the change in the radius R of the arc C is smaller than in the range b, and therefore the degree of increase in the yield Y is also smaller.

When the radius R of the arc C exceeds the range d of R2(1.2mm), the good chip yield Y is converged to Ymax (1.0), and the meshing height H is equal to or less than H2(0.45mm), which is the minimum value of the meshing height H at which the bolt-type chocolate 1 and the nut-type chocolate 2 are fitted to each other and can be rotated by hand. Among them, H2 is larger than Δ H (0.35mm) shown in FIG. 4.

Thus, the variation degree of the yield Y and the meshing height H varies within the ranges a, b, C, and d of the radius R of the arc C. In order to obtain a stable yield Y, the radius R of the arc C needs to be not less than R1(0.4mm), that is, not less than 4 times the minimum value of the radius R of the arc C, which is 0.1 mm. In order to fit bolt-type chocolate 1 and nut-type chocolate 2 together and to be able to reliably rotate by hand, the radius R of arc C needs to be 12 times or less, i.e., R2(1.2mm) or less, of the minimum value of radius R, i.e., 0.1 mm. Therefore, the radius R of the arc C is at least 4 times to 12 times of 0.1 mm.

The thread 4 of each of the bolt-type chocolate 1 and the nut-type chocolate 2 has an arc-shaped curve, and therefore can be smoothly rotated by hand as compared with a triangular thread. If the radius R of the circular arc C is too small, the circular arc C approaches a triangular tooth shape, and therefore, the smoothness of rotation decreases and the thread 4 tends to be missing. On the other hand, if the radius R of the arc C is too large, the bolt-type chocolate 1 and the nut-type chocolate 2 are significantly shaken, and therefore, smooth rotation is difficult. In order to examine the ease of rotation by changing the radius R of the arc C, the range of the radius R of the arc C that can be smoothly rotated by hand is still 4 times or more and 12 times or less of 0.1 mm.

Note that even if the chocolate material is changed, the characteristics shown in fig. 12 are not changed.

Note that, even if the pitch P or the angle θ of the thread form of the thread 4 is changed, the characteristics of the yield Y and the meshing height H shown in fig. 12 are not changed. If the radius R (0.82mm) of the arc C forming the crest and the root of the screw thread 4 is set to 4 times or more and 12 times or less of the dimensional tolerance 0.1mm, the screw-type chocolate 3 that can be rotated by hand can be manufactured with a high yield.

As described above in detail, according to the present embodiment, the thread shape (cross-sectional shape) of the thread 4 in the bolt-type chocolate 1 and the nut-type chocolate 2 is formed by the differentiable curve S, and the crest and root portions of the shape are formed by the arc C. The radius of the arc C is 4 to 12 times as large as 0.1 mm. In this way, when the molded bolt-type chocolate 1 and nut-type chocolate 2 are pushed out and pulled out in the axial direction, the thread 4 easily slides on the thread portion of the mold, and therefore the bolt-type chocolate 1 and nut-type chocolate 2 can be easily pushed out and pulled out from the mold. As a result, the entire structure can be reduced in size to a single opening, and the manufacturing yield can be improved.

Further, according to the present embodiment, since the thread 4 is formed of the differentiable curve S, the stress generated in the thread 4 can be relaxed. Therefore, the possibility of damage to the bolt-type chocolate 1 and the nut-type chocolate 2 can be reduced.

Further, according to the present embodiment, when the screw thread 4 is pushed up by abutting against the screw thread of the mold in order to push out the bolt-type chocolate 1 and the nut-type chocolate 2 from the bolt-forming mold 5 and the nut-forming mold 6, the area of the region where the screw threads abut against each other can be increased, and the direction of the force received can be dispersed, so that the lack of the screw thread 4 can be prevented.

In addition, according to the present embodiment, the shape of the thread 4 includes the portion of the circular arc C. Since the arc C has a shape in which the normal direction contacting the outside can be most dispersed, the arc C has a shape in which stress concentration is easily relaxed. When the thread ridges 4 are connected only by the circular arc C, the effect of relaxing stress concentration can be maximized.

Further, according to the present embodiment, the engagement height H of the screw thread 4 is a desired height, and the screw-type chocolate 3 can be produced under the condition that the good product yield Y is not less than a certain level.

In the present embodiment, the effective diameter D of the bolt-type chocolate 1 is set to, for example, 14mm, but the present invention is not limited thereto. The effective diameter D of the thread may be set to various values within a range of 12mm to 26mm, for example, in addition to 14 mm. Various sizes B1, B2, L1, L2, N1, N2, and N3 of the bolt-type chocolate 1 and the nut-type chocolate 2 can be set to various values. In the above embodiment, the root diameter d1 of the external thread portion 1A of the bolt-type chocolate 1 is set to 13.36mm, but may be set to 12.2 mm. The root diameter d1 may take a value of 10.6mm or more and 24.8mm or less. The outer diameter d2 is typically 14.96mm, but may be 13.8 mm. The outer diameter d2 may be 11.8mm or more and 26.4mm or less. The pitch P is typically 2.82mm, but may be 2.54mm or more and 3.62mm or less. In the present invention, the screw-type chocolate 3 may be of a size that allows eating at once. Even when the dimensions are changed as described above, there is a trade-off relationship between the engagement height H and the yield Y, and it is desirable that the range of the radius R of the circular arc C of the thread ridge 4 satisfying both of them is 4 times or more and 12 times or less of 0.1 mm.

Note that the flavor of the bolt-type chocolate 1 and the nut-type chocolate 2 may be different. For example, the bolt-type chocolate 1 may be a normal chocolate and the nut-type chocolate 2 may be a white chocolate. Thus, the bolt-type chocolate 1 and the nut-type chocolate 2 are fitted to each other and eaten, whereby two flavors can be simultaneously tasted. Among the combinable tastes, for example, there are fruit taste and matcha taste, and chocolate of various tastes can be eaten. If eating only the bolt-type chocolate 1, eating only the nut-type chocolate 2 having a different taste from the bolt-type chocolate 1, and eating the bolt-type chocolate 1 and the nut-type chocolate 2 in combination, three kinds of tastes can be tasted by two tastes. The more the variety of tastes is increased, the more various tastes can be tasted.

The shape of the thread 4 is not limited to the shape of the above embodiment. For example, as shown in fig. 13, the thread 4 may be formed in a shape in which semi-circles that are arcs C are connected to each other. Further, the shape may be a shape in which the quadratic curves are connected. In this way, the thread may be formed by a curve having a curvature varying. Even in this case, the stress concentration generated in the screw portion can be relaxed, and the possibility of the entire screw portion being broken can be reduced.

The bolt forming die 15 shown in fig. 14A may be used for forming the bolt type chocolate 1. The bolt forming die 15 can be made of metal. The bolt forming die 15 includes a first split die 15A, a second split die 15B, and an upper die 15C. The first split mold 15A and the second split mold 15B are divided by a parting line PL including a line corresponding to the center axis AX of the bolt-type chocolate 1, and a cavity having the shape of the bolt-type chocolate 1 is formed by the first split mold 15A and the second split mold 15B. First, in a state where the upper mold 15C is not provided, chocolate liquid is poured into a cavity formed by the first and second split molds 15A and 15B. Then, the bolt-type chocolate 1 is molded in a state where the cavity is closed by the upper mold 15C. After the molding, the upper die 15C is separated to divide the first split die 15A and the second split die 15B, and the bolt type chocolate 1 is taken out. In the case of using such a bolt forming die 15, there is also a trade-off relationship between the meshing height H and the yield Y as shown in fig. 12, and it is desirable that the range of the radius R of the circular arc C of the thread ridge 4 satisfying both is 4 times or more and 12 times or less of 0.1 mm.

In addition, the nut molding die 16 shown in fig. 14B may be used for molding the nut-type chocolate 2. The nut forming die 16 can be made of metal. The nut forming die 16 includes a first split die 16A, a second split die 16B, a screw core 16C, and an upper die 16D. The first split mold 16A and the second split mold 16B are joined at a parting line PL, thereby forming a cavity. In addition, by rotating the threaded core 16C, the thread ridge portion can be inserted or removed inside the cavity. A mold cavity having the shape of the nut-type chocolate 2 is formed by the first split mold 16A, the second split mold 16B, and the threaded core 16C. First, in a state where the upper mold 16D is not provided, chocolate liquid is poured into a cavity formed by the first split mold 16A, the second split mold 16B, and the threaded core 16C. Then, the nut chocolate 2 is molded with the upper mold 16D closed. After the molding, the screw core 16C is rotated and separated from the first split mold 16A and the second split mold 16B. Then, after the upper die 16D is removed, the first split die 16A and the second split die 16B are separated, and the nut chocolate 2 is taken out. In the case of using the nut forming die 16, there is a trade-off relationship between the meshing height H and the yield Y as shown in fig. 12, and it is desirable that the range of the radius R of the circular arc C of the thread ridge 4 satisfying both of them is 4 times or more and 12 times or less of 0.1 mm.

The present invention is capable of various embodiments and modifications without departing from the spirit and scope of the invention in its broadest form. The above embodiments are illustrative of the present invention, and do not limit the scope of the present invention. That is, the scope of the present invention is not the embodiments but is indicated by the scope of the claims. Further, various modifications made within the scope of the claims and within the meaning of the invention equivalent to the claims are regarded as being within the scope of the invention.

It should be noted that, regarding the present application, priority based on the japanese invention patent application No. 2017-178877, which is proposed on 19/9/2017, the japanese invention patent application No. 2017-211512, which is proposed on 11/1/2017/2018, and the japanese invention patent application No. 2018-143306, which is proposed on 31/7/2018 is claimed, and the descriptions, the ranges of the claims, and the drawings of the japanese invention patent application No. 2017-178877, the japanese invention patent application No. 2017-211512, and 2018-143306 are incorporated into the present specification as a whole by reference.

Industrial applicability

The present invention can be applied to a screw-type chocolate composed of a bolt-type chocolate and a nut-type chocolate.

Description of the reference numerals

1 bolt type chocolate, 1A external thread portion, 1B head portion, 2 nut type chocolate, 2A internal thread portion, 3 thread type chocolate, 4 thread, 5 bolt forming die, 5A upper die, 5B lower die, 6 nut forming die, 6A upper die, 6B lower die, 6C cavity, 10 push-out bar, 15 bolt forming die, 15A first split die, 15B second split die, 15C upper die, 16 nut forming die, 16A first split die, 16B second split die, 16C thread core, 16D upper die.