1. A method of production of a sweet comprising shell molding by immersing the forming cores of the molds which are cooled to the temperature less than the crystallization temperature of a chocolate mass or a chocolate or a confectionary glaze mass, into a tank with tempered chocolate mass or a chocolate or a confectionary glaze mass, holding the forming cores of the molds in the tank and extraction of the forming cores of the molds from the tank followed by their holding, with further separation of the resulted shells by compressed air and providing it with fillings of different kinds, characterized in that the cuts are made on each forming cores at its lower end which form barriers in the inner chamber of the shell.
2. The method according to claim 1, characterized in that the height of the shell is adjusted by the depth of immersing of the forming core into the mass.
3. The method of production of a sweet, comprising shell molding by pouring over the forming core with tempered chocolate mass or a chocolate or a confectionary glaze mass, with the forming core being cooled to the temperature less than the crystallization temperature of chocolate or a chocolate or a glaze mass, holding of the forming core, extraction of the obtained shells by compressed air and providing them with different kinds of fillings, wherein the cuts are made on each forming cores at its operative end which form barriers in the inner chamber of the shell.
4. The method of production of a sweet, comprising shell molding by dosated pouring into the mold the tempered chocolate mass or a chocolate or a glaze mass or a toffee mass or a butterscotch mass, immersing into the mold the forming core cooled to the temperature less than the crystallization temperature of the mass poured into the mold, holding and extraction of the forming core from the mold, extraction of the obtained shell from the mold, and providing it with fillings of different kinds, characterized in that the cuts are made on each forming cores at its lower end which form barriers in the inner chamber of the shell.
5. The method of production of a sweet, comprising shell molding by dosated pouring into the mold tempered chocolate mass or a chocolate or a glaze mass, immersing into the mold of the forming core made of a frozen or a hardened filling and cooled to the temperature less than the crystallization temperature of a chocolate mass or a chocolate or a glaze mass and less than the melting temperature of the filling which constitutes the forming core, holding and extraction from the mold of the forming core, wherein the lower end of the forming core has cuts forming barriers in the inner chamber of the shell with a part of the forming core being cut off after the extraction to equal the height of the chocolate shell.
6. The method of production of a sweet, comprising shell molding by dosated pouring into the mold the tempered chocolate mass or a chocolate or a glaze mass, or a toffee mass, or a butterscotch mass, immersing into the mold of the forming core the lower part of which is made of a frozen or a hardened filling and which is cooled to the temperature less than the crystallization temperature of a chocolate mass or a chocolate or a glaze mass, or a toffee mass or a butterscotch mass and the melting temperature of the filling which constitutes the forming core, holding and extraction the forming core from the mold wherein the lower end of the forming core has cuts forming barriers in the inner shell chamber with the lower part of the forming core being removed after the extraction.
7. The method according to claim 6, characterized in that the height of the lower part of the forming core substantially equals the height of the form.
8. The method according to any of claim 5, characterized in that the forming core is cooled by blowing with cold air.
9. The method of production of a sweet, comprising molding of a wafer shell or a flour confectionary mass shell by dosated filling of the mold with dough, immersing of the forming core into the mold, holding at the predetermined baking temperature of the article and extraction of the forming core from the mold followed by extraction of the obtained shell from the mold, coating of the shell with chocolate or a chocolate or a confectionary glaze and providing it with fillings of different kinds, characterized in that the cuts are made on forming core at its lower end which form barriers in the inner chamber of the shell.
10. The method according to claim 4, characterized in that the depth of the cuts in the forming core substantially equals the height of the form.
11. The method according to claim 1, characterized in that at least two chambers contain different kinds of fillings.
12. The method according to claim 1, characterized in that all chambers contain fillings of different kinds.
13. The method according to claim 9, characterized in that the coating of the shell with chocolate or a chocolate or a confectionary glaze is carried out by immersing it into a melted chocolate mass or a chocolate or a confectionary glaze mass.
14. The method according to claim 9, characterized in that the coating of the shell with chocolate or a chocolate or a confectionary glaze is carried out by spraying a melted chocolate mass or a chocolate or a confectionary glaze mass onto the shell.
15. A forming core for production of the shells of chocolate sweets, characterized in that the forming core has cuts in its operative end forming barriers in the inner chamber of the shell.
16. The forming core according to claim 15, characterized in that it is made of frozen or hardened fillings of different kinds.
17. The forming core according to claim 15, characterized in that it is composite with its part of the lower end being made of frozen or hardened fillings of different kinds.
18. A sweet, produced according to claim 1, characterized in that it comprise a shell in the form of a container divided by barriers into two or more chambers, and fillings of different kinds disposed in said chambers.
19. The sweet, according to claim 18, characterized in that at least two chamber comprise fillings of different kinds.
20. The sweet, according to claim 18, characterized in that all chambers contain fillings of different kinds.
21. The chocolate sweet, according to claim 18, characterized in that the shell and the barriers are made of chocolate or of a chocolate or a confectionary glaze or of a butter-scotch mass or of a toffee mass.
22. The chocolate sweet, according to claim 18, characterized in that the shell and the barriers are made of wafer or of a flour confectionary mass, covered with chocolate or a chocolate or a confectionary glaze.
The claims below are in addition to those above.
All refrences to claim(s) which appear below refer to the numbering after this setence.
What is claimed is:
1. An antenna apparatus, comprising:
a dielectric substrate made of a dielectric material;
a flat-plate radiation element buried inside the dielectric substrate at its center portion;
a feeding lead connected to the radiation element and extracted outward from a rear surface of the dielectric substrate through the inside thereof; and
a conductor cover covering at least side surfaces of the dielectric substrate;
the conductor cover having a side wall portion extending in a thickness direction of the radiation element and covering all of the side surfaces of the dielectric substrate, and at least one hood portion extending from an upper edge of the side wall portion and covering a part of a front surface of the dielectric substrate.
2. An antenna apparatus according to claim 1, wherein the dielectric substrate has a shape of a rectangularly configured body.
3. An antenna apparatus according to claim 1, wherein:
the hood portion having a trapezoidal shape whose base is coincident with a peripheral side of the front surface of the dielectric substrate;
the front surface of the dielectric substrate having an exposed portion which is not covered with the hood portion, the exposed portion having a rectangular center portion and a plurality of strip-like peripheral portions extending outward from a plurality of corners of the rectangular center portion along diagonal lines.
4. An antenna apparatus according to claim 1, wherein:
the hood portion having a rectangular shape whose base is coincident with a peripheral side of the front surface of the dielectric substrate;
the front surface of the dielectric substrate having an exposed portion which is not covered with the hood portion, the exposed portion having a rectangular center portion and a plurality of rectangular peripheral portions having inner corners which overlap four corners of the rectangular center portion, respectively.
5. An antenna apparatus according to claim 1, wherein the radiation element has a rectangular shape.
6. An antenna apparatus according to claim 5, wherein the radiation element has a six-sided shape obtained by trimming the rectangular shape by cutting off two corners opposite to each other along a diagonal line.
7. An antenna apparatus according to claim 5, wherein the rectangular shape is a square shape.
8. An antenna apparatus according to claim 1, wherein the dielectric substrate, the radiation element, the feeding lead, and the conductor cover are formed into an integral structure.