JP2002306080A - Stick for ice cream and method for producing stick for ice cream - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a stick for an ice cream without a fear of generating an environmental destruction by using a thermoplastic resin sheet extrusion molded by a prescribed thickness, not only having no problem in its use-feeling since it has a stiffness, etc., and also no problem in cost-wise, and a method for producing the stick for the ice cream. SOLUTION: (1) This stick for the ice cream is characterized by consisting of the thermoplastic resin sheet extrusion-molded by the prescribed thickness and formed by cutting the lengthy thermoplastic resin sheet as a prescribed shape. (2) The method for producing the stick for the ice cream includes a process of forming the thermoplastic resin sheet by the prescribed thickness with the extrusion molding and a process for cutting the lengthy thermoplastic resin sheet extruded from an extrusion molding machine as the prescribed shape.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a stick for frozen desserts such as ice bars and popsicles, and a method for producing a stick for frozen desserts therefor.

[0002]

2. Description of the Related Art Conventionally, a stick for frozen dessert used for an ice bar, an ice candy and the like is generally made of a material shown in FIG.
As shown in (a) and (b), it is formed of a wooden bar formed into a flat plate of a predetermined length, and cut at both ends into an arc shape. Then, the frozen dessert stick 21 made of a wooden stick first cuts out the wood into a predetermined thickness and cuts it into a predetermined width. Then, after cutting them into a predetermined length, both ends thereof are cut into an arc shape.
Finally, the whole is rounded. By doing so, care is taken to prevent injuries to the lips and tongue when eating iced confections such as ice bars and popsicles.

[0003] Of course, there are also known sticks for paper-made frozen desserts in the form of round bars which have been subjected to resin processing, and plastic frozen dessert sticks having various cross-sectional shapes formed by injection molding of polyethylene resin, polypropylene resin or the like.

[0004]

However, the stick for frozen dessert made of the above wooden stick not only causes environmental destruction due to deforestation, but also has a problem in that the nodes of the tree which are not originally defective during the inspection in the manufacturing process are defective. There is a problem that the defective part is recognized as an individual part and a large number of non-defective defective products are generated.

Further, in the case of a round bar-shaped paper dessert stick which has been subjected to the above-described resin processing, it is difficult to secure rigidity, so that it is difficult to use the frozen dessert stick, which is a victory. In addition, the polyethylene resin,
For plastic frozen dessert sticks injection molded of polypropylene resin, etc., expensive molds are used, so the cost is easy to increase, and such molds must be prepared each time when changing the size or shape. However, there is a disadvantage that the cost is not matched to the market.

The present invention has been made in view of the above-mentioned problems relating to a stick for frozen desserts, and is made of a thermoplastic resin made of a polyethylene resin, a polypropylene resin, a biodegradable plastic or the like extruded to a predetermined thickness. By using a resin sheet, there is no risk of causing environmental destruction due to deforestation, and there is no risk of emitting harmful substances such as dioxin from incinerators even when incinerated. In addition, used frozen dessert sticks can be collected and recycled as recycled resin. Uncollected sticks can be naturally degraded if they are biodegradable plastics. Can be. Further, it is an object of the present invention to provide a frozen dessert stick and a method for producing a frozen dessert stick which have rigidity and the like and have no problem in use feeling, and also have no problem in terms of cost. .

[0007]

The stick for frozen desserts of the present invention comprises a thermoplastic resin sheet extruded to a predetermined thickness, and is formed by cutting a long thermoplastic resin sheet into a predetermined shape. It is characterized by the following.

The stick for frozen desserts according to the present invention is also characterized in that the thermoplastic resin sheet is formed such that a central portion in a longitudinal direction is thinner than both side portions.

The stick for frozen desserts according to the present invention, wherein the thermoplastic resin sheet has fine irregularities formed on the surface thereof.

According to the method for producing a stick for frozen desserts of the present invention, a step of forming a thermoplastic resin sheet to a predetermined thickness by hot extrusion, and a step of forming a long thermoplastic resin sheet extruded from an extruder into a predetermined length. Cutting into a shape.

In the method of manufacturing a stick for frozen desserts according to the present invention, the step of forming the thermoplastic resin sheet to a predetermined thickness by the above-mentioned hot extrusion molding is such that the central portion in the length direction is thinner than the both sides. And a die for extrusion molding.

In the method for producing a stick for frozen desserts according to the present invention, the step of cutting the long thermoplastic resin sheet extruded from the thermo-extrusion molding machine into a predetermined shape is performed according to the transport speed of the thermoplastic resin sheet. It is performed by a rotating cutter.

According to the present invention, as described above, by using a thermoplastic resin sheet extruded to a predetermined thickness, a polyethylene resin, a polypropylene resin, and a biodegradable resin extruded to a predetermined thickness are used. By using a thermoplastic resin sheet made of plastic or the like, there is no risk of causing environmental destruction due to deforestation, and there is no possibility that toxic substances such as dioxin will be discharged from an incinerator or the like even when incinerated. In addition, used frozen dessert sticks can be collected and recycled as recycled resin, and uncollected ones are naturally decomposed if they are biodegradable plastic.
Also in this aspect, the present invention provides a stick for frozen dessert and a method for manufacturing a stick for frozen dessert, which can prevent environmental destruction and have rigidity and the like so that there is no problem in use feeling, and also have no problem in terms of cost. It became possible to do.

[0014]

BEST MODE FOR CARRYING OUT THE INVENTION Embodiments of a frozen dessert stick and a method for manufacturing a frozen dessert stick according to the present invention will be described below in detail with reference to the drawings. FIG. 1 shows one embodiment of a stick for frozen dessert according to the present invention, (a) is a plan view thereof, (b) is an enlarged sectional view taken along line AA, and FIG. 2 is another embodiment of a stick for frozen dessert. FIG. 3 is an explanatory view showing an example of steps adopted in the method for producing a frozen dessert stick of the present invention.

First, as shown in FIG. 1, the frozen dessert stick of the present invention has the same overall shape as a conventional wooden frozen dessert stick having a flat plate shape and both ends formed in an arc shape. I have. A concave groove 2 is formed in the center of the frozen dessert stick 1 along its length direction.
The rigidity of the frozen dessert stick 1 is greatly improved by the concave grooves 2. Of course, the reinforcing structure formed to improve the rigidity is not limited to the concave groove 2 formed in the central portion, but a plurality of concave grooves may be formed at appropriate intervals, or the internal structure of the frozen dessert stick 1 may be hollow. Can also be formed. The condition for forming the reinforcing structure is whether or not it is compatible with extrusion molding, and any reinforcing structure may be adopted as long as the condition is satisfied. The material of the stick for frozen dessert 1 is not limited as long as it does not generate harmful substances such as dioxin when incinerated. Polyolefin resins such as polyethylene (PE) and polypropylene (PP) are used in terms of cost and the like. Is preferred. Extrusion molding of such a low-foamed polyolefin resin is a highly desirable material in terms of strength and rigidity, and can exhibit the same rigidity as the above-described reinforcing structure while being lightweight. Further, by taking into account not only the extrusion molding but also the stretching step at the time of the extrusion molding, a material such as a polyolefin resin can have orientation and the strength can be improved. Further, if a predetermined mark is formed on a roll or the like from which a formed sheet extruded from a die is drawn, not only letters, symbols, figures, and the like but also various surface treatments can be performed on the formed sheet simultaneously with extrusion. Of course, the roll for drawing the formed sheet can be attached not only to the upper and lower thickness directions but also to the left and right width directions.

FIG. 2 shows another embodiment of a stick for frozen dessert according to the present invention, preferably showing fine irregularities 3 formed simultaneously with extrusion molding. According to the fine irregularities 3, the familiarity with the frozen dessert material is very good, and there is no possibility that the frozen dessert stick 1 falls off the frozen dessert material when eating the frozen dessert. As a structure for improving the familiarity with the frozen dessert material as described above, irregularities are repeatedly formed in the length direction on the surface of the frozen dessert stick 1 at the time of extrusion molding, or the shape of the side surface is corrugated. Can be

Next, one embodiment of the method for producing a frozen dessert stick of the present invention will be described with reference to FIG. First, a die for forming a predetermined cross-sectional shape is set in the extruder, and a polyolefin resin such as polyethylene or polypropylene, or a low-foaming resin raw material thereof is put into a hopper and the extruder is operated to obtain a long extruded material. 11 is extruded from the die in a predetermined sectional shape. In such an extrusion molding, in the case of a low-foaming resin, since the resin is foamed at a predetermined magnification at the same time as the extrusion molding, it is desirable to determine the shape and size of the die according to the final shape and size.
The cutter 12 is synchronized with the extrusion speed of the extruded material 11.
Is driven to cut the extruded material 11 into a predetermined length. The cutter 12 can be cut to a predetermined length by being attached to a drum or the like that rotates at the same speed as the extruded material 11. Of course, if the cutter 12 having an arcuate cut surface is used as shown in the figure, the cutting and the shaping of the end face can be performed simultaneously. In addition, the part cut in the arc shape is
It is desirable to remove burrs by burner processing and heat treatment for a short time. That is, even if burrs are generated by short-time heating by such a burner treatment, the burrs are absorbed by the extruded material 11 by surface tension during melting and can be easily removed.

Finally, a frozen dessert stick 1 formed by cutting the extruded material 11 into a predetermined length is put in a stocker (not shown).
After being stored and aligned, and then inspected, it can be used in the manufacture of frozen desserts. According to the method of manufacturing a frozen dessert stick of this embodiment, the frozen dessert stick 1 can be manufactured very efficiently, and a lightweight and rigid frozen dessert stick can be obtained by using a low foaming resin or the like. Obtainable.

In each of the above embodiments, a polyolefin resin such as polyethylene or polypropylene, or a raw material of these low-foaming resins is described, but other raw materials may of course be used. The resin raw material may be kneaded with a pigment for coloring, or letters, symbols, figures, and the like may be formed on the surface of the frozen dessert stick 1 by means such as hot stamping during extrusion molding.

[0020]

As described above, according to the present invention, the use of a thermoplastic resin sheet made of polyethylene resin, polypropylene resin or the like extruded to a predetermined thickness causes environmental destruction due to deforestation. There is no need to worry, and there is no danger of harmful substances such as dioxin being discharged from incinerators and the like even when incinerated.In addition, used frozen dessert sticks can be collected and recycled as recycled resin. Degradable plastics are naturally decomposed, so that environmental destruction can be prevented in this aspect as well. Further, it has become possible to provide a stick for frozen desserts and a method for manufacturing a stick for frozen desserts which have rigidity and the like and have no problem in use feeling, and also have no problem in cost.

[Brief description of the drawings]

FIG. 1 shows an embodiment of a frozen dessert stick according to the present invention, wherein (a) is a plan view thereof, and (b) is an enlarged cross-sectional view taken along line AA.

FIG. 2 is an enlarged sectional view showing another embodiment of a stick for frozen dessert.

FIG. 3 is an explanatory view showing an example of steps adopted in the method for producing a frozen dessert stick of the present invention.

FIG. 4A is a plan view of a conventional example, and FIG.
It is a line expanded sectional view.

[Explanation of symbols]

 DESCRIPTION OF SYMBOLS 1 Frozen stick 2 Groove 3 Irregularity 11 Extruded material 12 Cutter

Claims (6)

[Claims] 1. A stick for frozen desserts comprising a thermoplastic resin sheet extruded to a predetermined thickness and formed by cutting a long thermoplastic resin sheet into a predetermined shape. 2. The frozen dessert stick according to claim 1, wherein the thermoplastic resin sheet is formed such that a central portion in a longitudinal direction is thinner than both side portions. 3. The frozen dessert stick according to claim 1, wherein the thermoplastic resin sheet has fine irregularities formed on the surface thereof. 4. A process for forming a thermoplastic resin sheet to a predetermined thickness by extrusion molding, and a step for cutting a long thermoplastic resin sheet extruded from an extruder into a predetermined shape. A method for producing a stick for frozen desserts. 5. The step of forming a thermoplastic resin sheet to a predetermined thickness by extrusion molding is carried out by using a die for extrusion molding such that a central portion in a longitudinal direction is thinner than both side portions. Item 5. The method for producing a frozen dessert stick according to Item 4. 6. A step of cutting a long thermoplastic resin sheet extruded from an extruder into a predetermined shape is performed by a cutter rotating according to a conveying speed of the thermoplastic resin sheet. 4. The method for producing a stick for frozen dessert according to item 1.