JP2509759Y2 - Confectionery molding container - Google Patents

Description

[Detailed description of the device]

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a confectionery molding container used for confectionery molding.

[0002]

2. Description of the Related Art Generally, metal containers have been used to mold confectionery, especially sponge cakes and castella, but the containers used at the time of molding are used to save the labor of packaging during distribution and sale. Made from paper and used as is for distribution and sales. As these containers, confectionery dough 53 formed in a deep shape as shown in the sectional view of FIG.
However, the one that is difficult to peel off from the inner wall of the container 51 was used. This is because, if the height is low and the diameter is relatively wide, the confectionery dough will sink due to its own weight, and if it is easily peeled off from the inner wall, the confectionery will shrink in the container during molding. But,
In the case of using a container that is deep and does not easily peel the dough, there is a problem that it is difficult to take out the confectionery from the container. Therefore, in the paper container that also serves as the confectionery mold shown in Japanese Utility Model Laid-Open No. Sho 62-22989, the inner body 65 and the cylinder are used as means for taking out the confectionery 61 from the container 63, as shown in the sectional view of FIG. 67 is provided. In this container, the molded confectionery 61 is peeled off with a knife along the inner surface of the peripheral wall 69 of the container 63, and then the inner body 65 is pushed upward from the through hole 73 of the bottom wall 71 or the cylinder 67 is grasped. It was to take out sweets. Further, in order to facilitate the taking out of the confectionery, it was possible to make the container with interleaving paper, provide a release paper on the inner surface of the container, and take it out without using a knife.

[0003]

However, in the paper container which also functions as a confectionery molding die disclosed in Japanese Utility Model Laid-Open No. 62-22989, it takes time and effort to peel off the molded confectionery and the container with a knife. In the case of providing, the confectionery shrinks in the container during molding, and the soft texture of the confectionery is impaired. Furthermore,
Since the inner body 65 and the cylinder 67 are provided, there is also a problem that the structure is too complicated to be a disposable container that also serves as a container for distribution.

An object of the present invention is to solve the above problems and to provide a confectionery molding container having a simple structure and capable of easily taking out the confectionery while maintaining the soft texture of the confectionery.

[0005]

A confectionery molding container according to the present invention is a confectionery molding container used for confectionery molding, comprising:
Comprising an end portion of the bottom portion is formed by folding back upwardly again bent inward groove portion, the upper opening is the largest diameter
A disc-shaped member having a cylindrical member made of paper having a dimension longer in the height direction than the caliber, and a protruding end provided at the bottom of the cylindrical member and being crimped by being sandwiched in the groove, At the time, a paper bottom member having strength to withstand shrinkage of confectionery and adhesion to confectionery, and provided along the entire inner wall of the tubular member, the bottom end of which is the groove and the protruding end. Wrapped in paper and having a pressure-resistant coating on the surface on the side of the tubular member, which has strength to withstand shrinkage of the confectionery at the time of molding and adhesiveness to the confectionery .
And an inner member that retains a tubular shape .

[0006]

The container for confectionery molding of the present invention is formed by sandwiching and crimping the bottom end of the inner member and the protruding end of the bottom member in the groove of the tubular member. The overall shape is a cylinder whose dimension in the height direction is longer than the maximum diameter.
Therefore, the dough of the confectionary will not sink under its own weight, and the soft texture will not be impaired.

The bottom member and the inner member, which are in contact with the molded confectionery, are adhered to the confectionery dough because they are adhesive to the confectionery during molding. Moreover, since the confectionery has the strength to withstand the shrinkage of the confectionery during molding, the confectionery is molded with a soft texture without separating from the inside of the confectionery molding container and shrinking. Since the inner member is provided with the non-breathable coating, the moisture of the formed confectionery is prevented from evaporating, and the soft texture can be maintained without drying the confectionery during storage.

According to the confectionery molding container of the present invention,
Since the dough of the confectionery is in contact with the inner member and the bottom member, the confectionery can be extremely easily taken out from the confectionery molding container by the following operation without using a knife or the like. That is, the confectionery molding container is placed on the plate with the bottom part facing up. Next, the groove portion of the tubular member is extended inward and opened to allow the sandwiched bottom member and inner member to freely move. Then, the tubular member is pulled out upward. Next, the inner member adhered around the confectionery is peeled off by unwinding, and finally the protruding end is pulled to peel off the bottom part. Since no adhesive or the like is used in the crimped portion, that is, the groove portion, the bottom member and the inner member can be easily separated. Further, since the inner member and the bottom member can be peeled off well, the shape of the confectionery is not destroyed unlike the case of peeling with a knife.

[0009]

BEST MODE FOR CARRYING OUT THE INVENTION Preferred embodiments of the present invention will be described below in order to further clarify the configuration and operation of the present invention described above. <Example 1> A confectionery molding container 1 having a perspective view shown in Fig. 2 was prepared. Figure 2
In, the lid member 3 is provided on the upper part of the conical shaped confectionery molding container 1.

FIG. 3 is a perspective view showing a state where the tubular member 5, the bottom member 7 and the inner member 9 which are the respective parts of the confectionery molding container 1 of this embodiment are disassembled. Then, FIG. 1 shows a side cross-sectional view of the confectionery molding container 1 of the present embodiment. The tubular member 5 has a truncated cone shape in which the upper portion 5a is larger than the diameter of the bottom portion 5b and the dimension H in the height direction is longer than the diameter D of the upper portion 5a,
It is composed of a side wall portion 5c and a groove portion 5d formed by bending an end portion of the bottom portion 5b inward and folding it back upward. The groove 5d is wrinkled evenly because the end of the bottom 5b is bent inward and folded back upward. The tubular member 5 is made of paper having a strength that can withstand delivery. The cylindrical member 5 can be stacked and stocked with materials because the upper portion 5a has a larger diameter than the bottom portion 5b. The upper diameter is
It is within 18 cm. If it is larger than this, heat does not reach the core and it does not expand normally.

The bottom member 7 is provided on the bottom portion 5b of the tubular member 5, and is composed of a disc-shaped bottom portion 7a and a projection end 7b which stands vertically downward from the bottom portion 7a. The protruding end 7b has such a size that it is exactly sandwiched in the groove portion 5d of the tubular member 5, and is sandwiched in the groove portion 5d and crimped. The protruding end 7b is also uniformly wrinkled, like the groove 5d. The bottom member 7 has a strength that can withstand the shrinkage of the confectionery during molding, and has an adhesive property that is not subjected to the usual peeling treatment so that the dough of the confectionery does not separate and shrink during molding. It is made.

The inner member 9 is formed by winding thin paper into a tubular shape, and is rounded into a tubular shape so as to follow the entire inner wall of the tubular member 5, and the end 9a is slightly inward from the end. It is bonded at the bonding portion 9b. The extreme end of the end portion 9a is the adhesive portion 9
A handle 9c is formed by projecting from b. The surface of the inner member 9 that contacts the tubular member 5 is a non-breathable coating surface 9d that is non-breathable coated. The bottom end 9e is sandwiched between the groove 5d of the tubular member 5 and the protruding end 7b of the bottom member 7 and is crimped. The inner member 9 is
Similar to the bottom member 7, it has strength that can withstand shrinkage of the confectionery at the time of molding, and adhesiveness not subjected to normal peeling treatment so that the dough of the confectionery does not separate and shrink at the time of molding. It is made of thin paper.

As shown in FIG. 1, the confectionery molding container 1 of this embodiment has a bottom member 7 arranged on the bottom 5b of the tubular member 5 and an inner member 9 on the inner wall thereof. Groove 5
d, the protruding end 7b of the bottom member 7 and the bottom end 9e of the inner member 9
Are sandwiched and crimped. Note that no adhesive or the like was used. Since the inner member 9 is sandwiched and crimped in the groove 5d of the tubular member 5, it is possible to prevent the dough of the sponge cake 21 which is almost liquid from leaking out from the gap. The appearance is also aesthetic because it is sandwiched in the groove 5d. A lid member 3 is attached to the upper portion of the confectionery molding container 1.

In this embodiment, the material for the sponge cake 21 was put in the confectionery molding container 1 and baked. After the baking, the sponge cake 21 was cooled while being kept in the confectionery molding container 1, and was transported / sold. Sponge cake 21
The user who has purchased the sponge cake 21 takes out the sponge cake 21 from the confectionery molding container 1 in the procedure shown in FIG. First, in step 1, the lid member 3 is removed, and the confectionery molding container 1 is attached to the bottom member 7
Place it on a plate with the side facing up. Next, in step 2, the groove 5d of the tubular member 5 of the confectionery molding container 1 is extended and opened. Since no adhesive or the like is used, the protruding end 7b of the bottom member 7 and the bottom end 9e of the inner member 9 which are crimped to the groove 5d can be separated from the tubular member 5 by this. Then, in step 3, the tubular member 5 is pulled out upward. Cylindrical member 5
Since it is not baked on the sponge cake 21, it can be easily removed. In step 4, the sponge cake 21 with the inner member 9 and the bottom member 7 is placed on the plate.
Remains. Next, the inner member 9 adhered around the sponge cake 21 in step 5 is pulled by the handle 9c, and the adhesive portion 9 is pulled.
After removing b, the inner member 9 is removed by unwinding.
In step 6, the sponge cake 21 with the bottom member 7 remains on the plate. Finally, in step 7, the protruding end 7b is pulled to remove the bottom member 7, and in step 8, the confectionery molding container 1
A sponge cake 21 completely taken out of is obtained.

When the sponge cake 21 was baked using the confectionery molding container 1 of this example, a sponge cake 21 having a soft texture was obtained. Since the bottom member 7 and the inner member 9 with which the fired sponge cake 21 is in contact are adhesive, they are adhered to the sponge cake dough and have strength enough to withstand shrinkage of the sponge cake 21 during firing. The sponge cake 21 is molded with a soft texture without shrinking from the inside of the confectionery molding container 1. Since the height was longer than the diameter of the upper part, the dough of the confectionery sank under its own weight, and the soft texture was not impaired. Non-breathable coated surface 9 on the inner member 9
Since d was applied, the sponge cake did not dry during storage and a soft texture could be retained.

The confectionery molding container 1 has a simple structure and is easy to manufacture because it is made of paper, and the operation of taking out the sponge cake 21 from the confectionery molding container 1 can be easily performed without using a knife or the like. That is, since no adhesive or the like is used for pressure bonding by the groove portion 5d, the tubular member 5 and the bottom member 7 and the inner member 9 can be easily separated when taking out the sponge cake, and further, the inner member 9 Since the handle 9c is provided on the above, the operation of removing the inner member 9 from the sponge cake was also easy.

Further, since the tubular member 5 is made of paper having a strength that can withstand delivery, it can be directly packaged, the packing work is labor-saving, and the baked sponge cake 21 is used for distribution. No need to refill the container. Furthermore, since the shape of the confectionery is strong enough to be delivered and is in close contact with the molded confectionery, the confectionery can be distributed and sold while maintaining the shape of the confectionery.

Further, as described above, the confectionery molding container of this embodiment has a simple structure in which the inner member (paper) is provided in the truncated cone-shaped container and is made of paper. It is easy to manufacture and is suitable as a disposable container. As described above, according to this example, the confectionery molding container 1 having a simple structure and capable of easily taking out the confectionery while maintaining the soft texture of the confectionery was obtained.

Although a sponge cake was prepared in this example, the present invention is not limited to this, and can be applied to various confectioneries such as castella, cheesecake, steamed bread and the like. Further, in this embodiment, the tubular member 5, the bottom member 7, and the inner member 9 are formed so as to withstand the firing.
In the above, papers that can withstand heating at 180 ° C. for 60 minutes were used, but they can be changed according to the molding method of various confectionery. For example, those that do not require heating need to be heat resistant. Absent.

Further, in this embodiment, the cylindrical member 5 having a truncated cone shape is manufactured, but the present invention is not limited to this, and may be, for example, a cylindrical shape, a rectangular cylinder, or a truncated pyramid shape. In these cases, caliber means diagonal. Although the embodiments of the present invention have been described above, the present invention is not limited to these embodiments, and it goes without saying that the present invention can be implemented in various modes without departing from the gist of the present invention.

[0021]

As described above in detail, according to the confectionery molding container of the present invention, the confectionery soft texture is maintained, the structure is simple, and the confectionery can be easily taken out. .

[Brief description of drawings]

FIG. 1 is a side sectional view of a confectionery molding container of this example.

FIG. 2 is a perspective view of the confectionery molding container of the present embodiment.

FIG. 3 is a perspective view of each component of the confectionery molding container of this embodiment.

FIG. 4 is an explanatory view showing a procedure of taking out a sponge cake molded from the confectionery molding container of the present embodiment.

FIG. 5 is a cross-sectional view of a conventional confectionery molding container.

FIG. 6 is a cross-sectional view of a conventional confectionery molding container.

[Explanation of symbols]

DESCRIPTION OF SYMBOLS 1 ... Confectionery forming container, 3 ... Lid part, 5 ... Cylindrical member, 5d ... Groove part, 7 ... Bottom member material, 7b ... Projection end, 9 ... Inner member, 9b ... Adhesive part, 9c ... Handle, 9d ... Air-impermeable coding surface, 9e ... Bottom end, 21 ... Sponge cake.

Claims (1)

(57) [Scope of utility model registration request] 1. A confectionery molding container used for confectionery molding, comprising a groove formed by bending an end portion of a bottom portion inward and folding back upward, and having an upper opening having a maximum diameter.
A disc-shaped member having a paper-made tubular member having a dimension larger in the height direction than the diameter, and a projecting end provided at the bottom of the tubular member and sandwiched by the groove portion and crimped, At the time, a paper-made bottom member having strength to withstand the shrinkage of the confectionery and adhesiveness to the confectionery, and provided along the entire inner wall of the tubular member, the bottom end portion is the groove portion and the protruding end. Wrapped in paper and having a pressure-resistant coating on the surface on the side of the tubular member, which has strength to withstand shrinkage of the confectionery at the time of molding and adhesiveness to the confectionery . Keep the tubular shape
A container for confectionery molding, comprising: