JP3027708B2 - Container, assembly of the container, and method for producing confectionery and bread using the container - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

TECHNICAL FIELD The present invention relates to a container and the container.
Of confectionery and bread using the aggregates and their containers
More particularly, the present invention relates to a container for producing confectionery and bread by storing and baking dough.

[0002]

2. Description of the Related Art Conventionally, as shown in FIG. 12, a container for baked confectionery is generally used. As shown in FIG. 12, the baked confectionery container 31 made of pure white paper has a disk-shaped bottom portion 32 and a peripheral wall 33 erected on the bottom portion 32, and the upper portion is open. The peripheral wall 33 has a plurality of corrugated folds 34 and expands in diameter upward. The bottom part 32 is formed flat so that it can be easily placed on the heating plate. A layer made of a synthetic resin is laminated on the inner surface 35 of the container 31. Thereby, the inner surface 35 in contact with the confectionery becomes smooth, and the confectionery is easily separated from the container 31.

[0003] In order to manufacture confectionery using the container 31, a confectionery dough is put in a substantially central portion of the bottom portion 32, and then,
The container 31 is placed on a heating plate. Then, by heating the heating plate, the confectionery dough is heated via the bottom 32 of the container 31. As a result, the water and oil added to the confectionery dough are scattered, the confectionery dough swells according to the shape of the peripheral wall 33, and the confectionery is manufactured in a predetermined shape.

[0004]

However, the container 31 may have the following problems.
The fibers of pure white paper are relatively short and therefore have relatively low air permeability. In particular, since the inner surface of the container 31 is laminated with a synthetic resin, the permeability of the peripheral wall 33 is significantly reduced. For this reason, the fats and oils of the confectionery dough are hard to be scattered, and it is necessary to heat the dough for a long time to sufficiently scatter the fats and oils.
Accordingly, there is a problem that the moisture of the dough is lost as much as the heating time is prolonged, and the manufactured confectionery becomes hard and easily loses a mellow flavor. Moreover, when baking bread using this container 31, it is necessary to put a dough into the container 31 and leave the dough in a fermentation room at a high temperature and high humidity for a certain period of time. At this time, in order to ferment the yeast contained in the dough, the temperature in the fermentation chamber is 25 to 4
The temperature and humidity are set at 0 ° C. and 60 to 90%, and the state of high temperature and high humidity is maintained. Therefore, in the conventional paper container 31, the moisture and oil content of the dough and the water in the fermentation chamber easily permeated into the container 31 with the passage of time. As a result, when the strength of the container 31 is reduced, the container 31 may be out of shape, and the shape of the bread may be uneven.

The present invention has been made in view of the above-mentioned circumstances, and an object of the invention is to facilitate the scattering of oils and fats added to dough at the time of heating, to improve the flavor of confectionery and breads, An object of the present invention is to provide a baked confectionery container which is hard to lose its shape even when holding the dough for a long time.

[0006]

According to the first aspect of the present invention, in a container used for producing confectionery and bread by heating the contained dough, a slurry containing water is used. Is formed by dewatering and compressing the papermaking material of Example 1 and has oil resistance . In the invention of claim 2,
Manufacture sweets and breads by heating the stored dough
Containers containing water,
Rally-shaped paper material is formed by dehydration and compression
It has water resistance and oil resistance.

In the invention according to claim 3, the papermaking material is softwood pulp. According to the fourth aspect of the present invention, the bottom portion for placing the dough and a peripheral wall formed on the bottom portion for forming confectionery / bread and the like.

[0008] In the invention of claim 5, the diameter of the peripheral wall increases as the distance from the bottom increases. Claim
According to the sixth aspect of the invention, the upper end of the peripheral wall is provided with a flange extending in a direction substantially orthogonal to the peripheral wall.

In the invention according to claim 7 , the inner surface in contact with the confectionery / bread has a smaller surface area than the other outer surfaces. In the invention according to claim 8, the inner surface is smoother than the outer surface, and the outer surface has a mesh-like pattern.

[0010] According to the ninth aspect of the present invention, the bottom is provided with a protrusion directed in a direction away from the peripheral wall. Claim 1
According to the invention, at least one or more through holes are formed in the bottom.

According to the eleventh aspect of the present invention, the flange has
With a step, the flange can be cut off at the same level
I have. In the twelfth aspect, the container according to the fifth aspect.
Is a set of containers connected together via the flange.
is there. In the invention according to claim 13 , a housing step of housing the dough in a container, a placing step of placing the container on a heating plate for heating the dough, and heating the heating plate, And a heating step of heating the dough for a predetermined period.

Therefore, in the first and second aspects of the present invention, the dough is heated by heating the heating plate after placing the container containing the dough on the heating plate. Moisture and fats are added to the dough, but when the dough is heated, the fats and oils scatter. Thereby, the dough swells and confectionery and bread are manufactured. Here, since the container is manufactured from a slurry-like papermaking material, the container has air permeability as a whole. Therefore, the fats and oils contained in the dough are easily scattered quickly. Ma
According to the first aspect of the present invention, since it has oil resistance,
Even when holding the dough for a long time,
Hard to penetrate. In the invention described in claim 2, water resistance and
Moisture and oils and fats contained in the dough due to oil resistance
Also, the moisture in the fermentation room is difficult to permeate.

According to the third aspect of the present invention, since softwood pulp has a long average fiber length, a gap is easily formed between fibers. Therefore, the air permeability of the container is ensured. According to the fourth aspect of the invention, when the dough is stored in the container, the dough is placed on the bottom of the container. When the dough is heated, the dough swells according to the shape of the peripheral wall due to the scattering of oil and fat. At this time, the fats and oils scatter from the opening of the container and also from the peripheral wall.

According to the fifth aspect of the present invention, the diameter of the peripheral wall increases as it goes away from the bottom, that is, upward.
The opening of the container is wider than the bottom. According to the invention of claim 6 , the flange extends along a direction substantially orthogonal to the peripheral wall. That is, the flange extends substantially parallel to the bottom. Thereby, the strength of the container is increased. The flange serves as a handle when carrying the container.

In the invention according to claim 7 , the baked confectionery.
The bread contacts the inner surface of the container, and the confectionery / bread is cooled in the container. The heat of the confectionery and the bread is mainly released from the opening of the container, and the heat is also released from the peripheral wall of the container. Here, since the surface area of the outer surface is large, heat is easily released, and the confectionery and bread cool down quickly.

In the invention of claim 8 , since the inner surface is smooth, the area where the confectionery / breads and the inner surface are in contact with each other is as small as possible. Therefore, the adhesion of the confectionery / bread to the inner surface is small.

According to the ninth aspect of the present invention, the container is placed on the heating plate, so that the container is supported by the projecting portion, and the bottom portion is kept away from the heating plate. Therefore, the heat from the heating plate is transmitted to the entire bottom as radiant heat, and the bottom is uniformly heated.

According to the tenth aspect of the present invention, the container containing the dough is placed on the heating plate and the heating plate is heated, so that the heat of the heating plate is directly transmitted to the dough from the through holes. Thereby, the dough is efficiently heated. Therefore, the fats and oils added to the dough are easily scattered.

According to the eleventh aspect, the flange is formed by the step.
Because it can be cut, the width of the flange
Can be adjusted. In the invention of claim 12, once
Can transport multiple containers and produce confectionery and bread.
Structure can be performed efficiently. In the invention of claim 13 , by heating the dough stored in the container,
The fat added to the dough scatters. Here, since the air-permeable container is used, the fats and oils of the dough are easily scattered.

[0020]

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS An embodiment of the present invention will be described below with reference to FIGS. (First Embodiment) FIG. 1 is a perspective view showing a baked confectionery container 11, and FIG. 2 is a sectional view taken along line 2-2 of FIG.

As shown in FIGS. 1 and 2, the container 11 is composed of a bottom portion 12 and a peripheral wall 13 erected on the bottom portion 12, and the whole container 11 has air permeability, moisture absorption, water resistance and water resistance. It consists of paper having oil resistance. The bottom part 12 is provided for placing the confectionery / bread dough 14, and in this embodiment, the bottom part 12 has a shape imitating a bear's face.
The bottom 12 is provided with a protrusion 15 that protrudes downward. The projection 15 supports the container 11 and has a substantially trapezoidal cross section. In this embodiment, the four projections 15 each form a bear's eyes, nose, and mouth.

The peripheral wall 13 is provided for shaping the cloth 14 into a predetermined shape. The peripheral wall 13 is erected on the bottom 12 so as to surround the entire periphery of the bottom 12. Thereby, the upper part of the container 11 is open. As shown in FIG. 2, the peripheral wall 13 intersects the bottom 12 at an obtuse angle, and
The diameter 3 increases as the distance from the bottom 12 increases. That is, the upper end of the peripheral wall 13 has a larger inner diameter than the lower end of the peripheral wall 13. A flange 16 is formed at the upper end of the peripheral wall 13. The flange 16 is located on a plane substantially parallel to the bottom 12 and extends outward from the container 11. Thereby, the strength of the peripheral wall 13 is ensured.

Here, the inner surface 17 of the container 11 comes into contact with confectionery and bread manufactured in the container 11. Also, inner surface 1
The surface other than 7 is defined as the outer surface 18. The dough 14 swells as shown by a two-dot chain line by being heated, and the protrusion 15
In contact with the upper surface of the bottom portion 12 and the inner surface of the peripheral wall 13. Accordingly, the inner surface 17 includes the upper surface of the bottom 12 including the protrusion 15 and the inner surface of the peripheral wall, and the outer surface 18 includes the lower surface of the bottom 12 including the protrusion 15 and the outer surface of the peripheral wall 13. The inner surface 17 is smoother than the outer surface 18, and the outer surface 18 is formed with a mesh-like pattern. The mesh size per unit area is 40 to 80 mesh (optimal range). A desirable range of the mesh amount is 30 to 90 mesh, and a practicable range is 20 to 100 mesh.

Next, a method for producing confectionery and bread using the container 11 will be described. As shown in FIG. 2, a dough 14 obtained by adding fats and oils to flour, sugar, and the like is placed in a container 1.
1 (substantially the center of the bottom 12) (accommodation step). This step is performed by discharging an appropriate amount of the dough 14 by a dough feeder (not shown). By using the dough feeder, the dough 14 can be stored in a plurality of containers 11 at the same time, or the dough can be stored in each container 11 continuously. In the dough 14 containing yeast, the contained dough 14 is transferred to a fermentation room (not shown).
The yeast is fermented by letting it stand for a predetermined period of time (fermentation step). In this step, the fermentation room is hot and humid, and the temperature is 2 depending on the type of the dough 14 (50 g).
The temperature is kept in the range of 5 to 45 ° C and the humidity in the range of 55 to 90%. For example, in the case of bread, the temperature in the fermentation chamber is 38 ° C,
Humidity is set at 85% and the dough 14 is laid down for 30-40 minutes. In the case of Danish, the temperature in the fermentation room is 28 ~
The temperature is set to 30 ° C. and the humidity is set to 65%.
Sleep for 0 minutes. At this time, since the container 11 has water resistance and oil resistance, it is difficult for moisture and oils contained in the dough 14 and water in the fermentation chamber to permeate into the container 11.

Then, the container 11 containing the dough 14 is placed on the heating plate 19 in an oven or a microwave oven (placement step). When the projection 15 contacts the heating plate 19 and the container 11
Is supported. Accordingly, the bottom 12 except for the protrusion 15 is kept separated from the heating plate 19, and the bottom 12 and the heating plate 1
9, a predetermined clearance 20 is provided.

When the container 11 is placed in the oven, the dough 14 is heated for a predetermined period by heating the heating plate 19 (heating step). Heat from the heating plate 19 is directly transmitted to the protrusion 15. Further, heat from the heating plate 19 is transmitted to the entire bottom 12 as radiant heat via the clearance 20. That is, the flow of fire is improved for the entire bottom portion 12, and the heat from the heating plate 19 is transmitted evenly. Thereby, the dough 14 is evenly heated, and the fat and oil added to the dough 14
1 is efficiently scattered from the opening. Further, the entirety of the container 11 has air permeability, and the surface area of the bottom portion 12 is increased by the protrusions 15, so that the radiant heat of the heating plate 19 is easily transmitted from the bottom portion 12 to the cloth 14. Further, due to its air permeability, the fats and oils of the cloth 14 are easily scattered from the whole container 11. In addition, since the container 11 has a hygroscopic property, predetermined moisture is retained in the container 11. When the container 11 is placed in the microwave oven, the microwaves are directly radiated on the dough 14, and are irradiated on the dough 14 via the peripheral wall 13 and the bottom 12, so that the dough 14 is heated. You.

Therefore, in this container 11, the fat and oil of the dough 14 are efficiently scattered and the predetermined moisture is retained, so that the dough 14 can be quickly removed from the peripheral wall 13 as shown by the two-dot chain line. It swells larger than before according to the shape. Here, since the strength of the peripheral wall 13 is ensured by the flange 16, even if the cloth 14 expands, the shape of the container 11 is maintained. Since the inner surface 17 of the container 11 is smoother than the outer surface 18, the swelled dough 14 has low adhesion to the inner surface 17. As described above, confectionery and bread are baked.

Since a mesh-like pattern is formed on the outer surface 18 of the container 11 and the surface area of the outer surface 18 is large, the baked confectionery / bread quickly cools when the air touches the outer surface 18. Thereafter, the cooled confectionery and bread are packaged.

Next, a method for manufacturing the container 11 will be described with reference to FIG. As shown in FIG. 3, in step S1, a raw material for a container is generated (raw material generation step). A softwood pulp having a fiber length of 2.0 to 4.5 mm and water are charged into a beater. Here, the ratio of softwood pulp to water is 4-5.
% By weight is the optimal range. A desirable range of softwood pulp ratio to water is 3-6% by weight, a practicable range is 2-7% by weight. Then, the pulp is beaten with a beater so that the degree of beating becomes 17.5 to 20.0 degrees (optimal range). The preferred range of pulp beating degree is 16.
0 to 22.0 degrees, and the feasible range is 14.0 to 22.0 degrees.
4.0 degrees. SPK903 (manufactured by Arakawa Chemical Industry Co., Ltd.), which is a super-waterproofing agent, was added to the beaten pulp in an amount of 0.20% by weight (optimal range) based on the pulp, and Sumireze FR-2P (a Sumitomo Corporation), a high-molecular cationic fixing agent, was used. 0.20 wt% (optimum range) based on pulp, and Sumireze 150 (manufactured by Sumitomo Chemical Co., Ltd.), which is a fluorine-based oil resistant agent, is 0.20 wt% (optimum) based on pulp. Range). A desirable range of the ratio of the super waterproofing agent to the pulp is 0.15 to 0.25% by weight, and a practicable range is 0.10 to 0.30% by weight. A desirable range of the ratio of the fixing agent to the pulp is 0.1.
15 to 0.25% by weight, and the feasible range is 0.1%.
0 to 0.30% by weight. A desirable range of the ratio of the oil-proofing agent to the pulp is 0.40 to 0.50% by weight,
The operable range is 0.35 to 0.55% by weight. Further, about 6% of polyethylene fiber (SWP) may be added to the pulp. By adding the SWP, the strength of the container 11 is improved. Further, an appropriate amount of silicon may be added. Thereby, the smoothness of the container 11 is improved.

In step S2, a predetermined amount of the generated raw material is injected into a wire mesh mold (injection step). In step S3, the injected raw material is subjected to papermaking dehydration. In this step, the fibers of the pulp are made and excess water contained in the raw materials is removed.

In step S4, the paper-made dewatered raw material is moved to a press mold (not shown) (moving step).
In this step, even if a mold for moving the raw material is used,
The raw material may be moved by other appropriate means. here,
The press mold includes an upper mold for molding the inner surface 17 of the container 11 and a lower mold for molding the outer surface 18. According to the shape of the container 11, the upper mold and the lower mold are shaped to fit each other. The upper mold has a smooth surface, and the lower mold has a wire mesh. The upper mold and the lower mold are provided with a first heater (not shown) for heating the upper mold and a second heater (not shown) for heating the lower mold, respectively.

In step S5, the raw material is press-formed by fitting the upper die and the lower die together (compression step). Thereby, the container 11 is formed from the raw material. At this time, the inner surface 17 of the container 11 is formed more smoothly than the outer surface, and a mesh-like pattern is formed on the outer surface 18.

In step S6, since the container 11 contains some water, the container 11 is dried for a predetermined period by the first and second heaters (drying step). The drying period is performed in 30 to 60 seconds, based on the shape and thickness of the container.
By heating the first heater, the upper mold becomes almost 170 ° C
(The optimum range), and the lower mold is heated to approximately 200 ° C. (the optimum range) by heating the second heater. A desirable range of the upper mold temperature is 165 to 175 ° C, and a practicable temperature range is 160 to 180 ° C.
A desirable range of the temperature of the lower mold is 195 to 205 ° C,
The operable temperature range is 190-210 ° C. As a result, the moisture contained in the container evaporates, and the vapor is released from the gap of the lower wire mesh. When water passes through the lower mold and evaporates, the temperature of the lower mold tends to decrease, but since the temperature of the lower mold is set higher than the temperature of the upper mold, the temperature of the lower mold decreases. It is suppressed as much as possible.

In step S7, the dried container 1
1 is finished by removing excess burrs and the like. Then, the container 11 is manufactured by the above steps S1 to S7.

Therefore, according to the container 11, since the whole has air permeability and hygroscopicity, the fats and oils added to the dough 14 are efficiently scattered, and a predetermined amount of water is Will be retained. Therefore, the container 11
The confectionery / breads manufactured using swelling can be greatly expanded, and the mellow flavor can be improved. Also, dough 14
However, the confectionery and breads can be softened and the appearance of the confectionery and breads can be improved as much as the swelling and swelling of the confectionery and bread.

According to the container 11, since the whole is oil-resistant, even when the dough 14 is held in the container 11 for a long time, the fats and oils of the dough 14 hardly permeate into the container 11. Therefore, the shape of the container 11 can be prevented. Further, the appearance of the container 11 is not impaired by the exuded oil and fat.

According to the container 11, the predetermined clearance 20 is provided between the heating plate 19 and the bottom 12 by the projection 15. Therefore, the radiant heat of the heating plate 19 is transmitted to the bottom 12 through the clearance 20. Clearance 2
0 increases the air permeability in the vicinity of the bottom portion 12, so that the fabric can be efficiently heated.

According to the container 11, the inner surface 1 of the container 11
7 is formed more smoothly than the outer surface 18. The confectionery / breads can be easily peeled off from the container 11 and have excellent releasability from the confectionery / breads. Further, if the smoothness of the inner surface 17 is improved by increasing the degree of beating or adding silicon to the raw material, it is possible to further improve the releasability from confectionery and bread.

According to the container 11 of the present invention, a mesh-like pattern is formed on the outer surface 18 of the container 11. Therefore, the container 11 has a large surface area, and after the confectionery and bread are baked, the confectionery and bread can be cooled and packaged quickly. As a result, the production efficiency of confectionery and bread is improved.

According to the container 11 of the present invention, the upper part of the peripheral wall 13 is enlarged in diameter. Therefore, the dough 14 can be easily stored in the container 11, and the manufactured confectionery and bread can be stored in the container 1.
It is easy to take out from one. Further, the fats and oils of the dough 14 are easily scattered from the opening of the container 11.

Since the container 11 of the present invention is made of paper, the container 11 can be easily incinerated after use. Further, even if the container 11 is incinerated, generation of toxic gas can be suppressed more than in the case of a plastic container.

According to the container 11 of the present invention, since the flange 16 is provided at the upper end of the peripheral wall 13, the strength of the peripheral wall 13 is increased. Therefore, when the dough 14 is baked, the shape of the container 11 can be maintained even if the peripheral wall 13 is pressed by expanding the dough 14 in the container 11.

When baking confectionery and bread such as large cakes using the container 11 of the present invention, it is necessary to cut the confectionery and bread into a plurality of pieces. However, since the container 11 is made of paper, the confectionery and bread are cut. Can be cut with a kitchen knife or the like together with confectionery and bread without taking out the container 11 from the container 11.

According to this method for producing confectionery and bread, the dough 14 was heated after the container 11 in which the dough 14 was previously stored was placed on the heating plate 19. Therefore, the dough 14 does not directly touch the heating plate 19. For this reason, the cloth 14 is protected by the container 11 and is kept hygienic, and the operation of cleaning the heating plate 19 can be simplified since the heating plate 19 is not stained.

According to the method for manufacturing the container 11, the container 11 is manufactured by press-molding the beaten pulp raw material with a press mold. Therefore, containers 1 of various shapes, which were difficult to form by the conventional method of press forming paper, were used.
1 can be easily formed.

According to the method of manufacturing the container 11, in the drying step, the temperature of the lower mold was set higher than that of the upper mold. Therefore, even if the temperature of the lower mold decreases due to the evaporation of water, the temperature is maintained substantially equal to that of the upper mold. Therefore, the container 11 can be reliably dried.

According to the method for manufacturing the container 11 of the present invention,
The manufacturing process of the container 11 from the generation of the raw materials to the finishing of the container 11 can be continuously performed, and can be automated. Therefore, mass production of the container 11 is possible.

According to the method for manufacturing the container 11 of the present invention,
Softwood pulp with a relatively long fiber length was used. Therefore,
Gaps are easily formed between the fibers, and the air permeability of the container 11 can be reliably ensured.

Next, another embodiment of the present invention will be described focusing on parts different from the first embodiment. The following embodiments are manufactured by the same method as the first embodiment. (Second Embodiment) As shown in FIG. 4, the container 11 of the second embodiment has a substantially truncated cone shape, and the upper part of the peripheral wall 13 is larger in diameter than the lower part. The bottom part 12 is formed flat.

In this embodiment, since the cross-sectional shape of the peripheral wall 13 is constant, molding is easier than in the first embodiment, and is suitable for mass production. (Third Embodiment) As shown in FIGS. 5 and 6, the container 11 of the third embodiment is provided with a flange 16 at the upper end of the peripheral wall 13 of the container 11. As shown in FIG. 6, the wide flange 16 has a step 21 and is formed over the entire circumference of the peripheral wall 13.

In this embodiment, since the width of the flange 16 is large, the container 11 is easy to hold and is convenient for transportation. Further, the strength of the container 11 is improved. In this embodiment, since the step 21 is formed on the flange 16, the flange 16 can be easily cut off at the step 21, and the width of the flange 16 can be adjusted by cutting.

(Fourth Embodiment) As shown in FIG. 7, the container 11 of the fourth embodiment has two handles 2 by cutting off the flange 16 of the container 11 of the third embodiment.
2 is formed.

In this embodiment, the container 22 can be easily carried by forming the handle 22 into a shape that is easy to hold. Further, the design of the container 11 is improved. (Fifth Embodiment) FIG. 8 shows a container 11 according to a fifth embodiment.
Is shown with its bottom 12 facing up. As shown in FIG.
The container 11 of the second embodiment is the bottom 1 of the container of the second embodiment.
2, a plurality of through holes 23 are formed.

In this embodiment, when the dough 14 is stored in the container 11 and placed on the heating plate 19 to heat the dough 14,
The dough 14 is directly heated by the heating plate 19. Accordingly, the dough 14 is efficiently heated, and the fats and oils of the dough 14 are efficiently scattered. Therefore, the mellow flavor of the confectionery / bread can be improved. In addition, the heating time of the dough 14 can be shortened, and the production efficiency of confectionery and bread can be improved.

Further, a small-diameter projection 15 may be provided on the bottom 12 as shown by a two-dot chain line. Therefore, the protrusion 15 causes a slight clearance 2 between the bottom 12 and the heating plate 19.
0 is formed, and the heat flow of the heating plate 19 is improved.

(Sixth Embodiment) FIG. 9 shows a container 11 of a sixth embodiment with the bottom portion 12 facing upward. As shown in FIG. 9, the container 11 of the sixth embodiment has a through hole 23 formed over the entire surface of the bottom 12.

In this embodiment, since the dough 14 is heated more efficiently, the fats and oils of the dough 14 are scattered efficiently. Therefore, the mellow flavor of the confectionery / bread can be improved. In addition, the heating time of the dough 14 can be shortened, and the production efficiency of confectionery and bread can be improved.

(Seventh Embodiment) FIG. 10 shows a container 11 according to a seventh embodiment with the bottom portion 12 facing upward. As shown in FIG. 10, the container 11 of the seventh embodiment has a plurality of protrusions 15 provided on the bottom 12 of the container 11 of the second embodiment. The protrusion 15 is point-symmetric with respect to the center of the bottom 12.

In this embodiment, the surface area of the bottom 12 is increased by providing the projection 15 on the bottom 12, and a clearance 20 is formed between the bottom 12 and the heating plate 19. Therefore, by placing the container 11 on the heating plate 19, heat from the heating plate 19 is easily transmitted to the dough 14. Therefore, the dough 14 is efficiently heated, and the mellow flavor of the confectionery / bread is improved.

As indicated by the two-dot chain line, the bottom 12
A small-diameter through hole 23 may be formed in the hole. Thereby, the passage of the fire of the heating plate 19 is improved by the through holes 23. (Eighth Embodiment) As shown in FIG. 11, a container 11 according to an eighth embodiment is formed by connecting a plurality of containers 11 each having a flange to each other via the flange 16.

In this embodiment, a plurality of containers 11
Can be manufactured, so that productivity can be improved.
When producing confectionery and bread using this container 11,
A plurality of sweets and breads can be manufactured at one time.

In this embodiment, since the containers 11 are connected to each other, when the dough 14 is stored in the container 11,
Since each of the containers 11 is difficult to move, displacement is unlikely to occur. Therefore, the dough 14 can be reliably accommodated in the container 11.

In this embodiment, since the containers 11 are connected to each other, a plurality of confectioneries / breads manufactured at a time can be transported, and the confectionery / breads can be packed in the connected state. In that case, each container 11 can be cut out and the confectionery / bread can be sold.

The present invention can be embodied with the following modifications. (1) The shape of the bottom 12 of the container 11 of the above embodiment was a bear's face and a circle. On the other hand, the shape of the bottom 12 is heart-shaped, clover-shaped, spade-shaped, banana-shaped,
It may have a complicated curve such as a grape shape, an ellipse, a gourd shape, or a polygon such as a triangle, a quadrangle, a pentagon, or a hexagon. Further, it may be in the shape of the face of an animal such as a mouse, a lion, a dog, a cat, or the like. Further, coloring such as black (eyes) and red (mouth) can be performed according to the characteristics of each part corresponding to the face of the animal. In this case, the color (brown etc.) of the entire container 11 and each part of the face can be easily identified.

(2) In the fifth and sixth embodiments,
A circular through hole 23 was formed in the bottom 12. The size of the diameter of the through hole 23 may be appropriately changed according to the shape and size of the bottom portion 12 of the container 11. For example, when the diameter of the bottom portion 12 of the fifth embodiment is 50 mm, the diameter of one through hole 23 is optimally in the range of 3 to 15 mm. Also,
The through-hole 23 may be formed in a shape other than a circle, for example, an ellipse or a polygon. The number of through holes 23 is not limited to the above, but may be two, three, or five or more.

The number, size, and shape of the projections 15 provided in the first and sixth embodiments may be changed in the same manner as the through holes 23. (3) In each of the above embodiments, the size of the container 11 such as length, width, and depth may be appropriately changed.

Further, technical ideas other than the claims grasped from each embodiment will be described below together with their effects. (B) The container according to claim 5, wherein the flange is provided over the entire circumference of the peripheral wall.

According to this configuration, the strength of the peripheral wall is improved, and the shape of the container can be prevented. (B) An assembly of containers in which a plurality of containers according to claim 5 are connected via the flange.

According to this configuration, a plurality of containers can be transported at one time, and the production of confectionery and bread can be performed efficiently. (C) The container according to claim 7, wherein the degree of beating of the papermaking material is set to 17.5 to 20.0.

According to this configuration, the smoothness of the inner surface of the container is increased, the releasability of the container is improved, and the confectionery and bread can be easily taken out of the container. (D) by mixing silicon with the papermaking material,
The container according to claim 7, wherein the smoothness of the inner surface is further increased.

According to this configuration, the releasability of the container can be improved, and the confectionery and bread can be easily taken out of the container. (E) The container according to any one of claims 1 to 9, wherein the strength is increased by mixing a polyethylene fiber with the papermaking material.

According to this configuration, the container can be prevented from being out of shape. (F) The container according to claim 8, wherein the arrangement of the protrusions is point-symmetric with respect to the center of the bottom.

According to this configuration, the container can be stably placed. (G) The container according to claim 9, wherein the through hole has a size covering the entire surface of the bottom.

According to this configuration, the dough can be efficiently heated and the flavor of the confectionery / bread can be improved. (H) In a method of manufacturing a container used to manufacture confectionery and bread by heating the contained dough,
A material injecting step of injecting a slurry-like papermaking material into a mold, a dewatering step of reducing the water content of the papermaking material, and an upper mold for molding the inner surface of the container and a lower mold for molding the outer surface of the container. A transfer step of transferring the papermaking material to a press mold, a compression step of forming a container by compressing the transferred papermaking material in the press mold, and heating the upper mold and the lower mold. And a drying step of drying the container.

According to this configuration, after the slurry-like papermaking material is injected into the mold, excess water is dehydrated. As a result, fibers of the papermaking material remain in the mold. Then, the material is moved to a press mold, and the material is compressed by fitting the upper mold and the lower mold to each other. As a result, the container is formed. In the drying step, the upper mold and the lower mold are heated and the container is dried. As a result, the container dries early.

(I) The method for manufacturing a container according to the above (H), wherein the upper mold has a smooth surface, and the lower mold has a wire mesh. According to this configuration, the inner surface of the container is formed smoothly , and a mesh pattern is formed on the outer surface of the container. Since the lower mold is a wire mesh, there is a gap capable of discharging excess moisture in the compression step. Also in the drying step, steam is released from the gap. Therefore, the container can be quickly dried, and the production efficiency of the container is improved.

(V) In the drying step, the lower mold is heated to a higher temperature than the upper mold. According to this configuration,
In the drying process, water evaporates through the lower mold,
Although the temperature of the lower mold tends to decrease, the lower mold is heated to a higher temperature than the upper mold, so that a decrease in the temperature of the lower mold is suppressed. Therefore, the temperature of the lower mold can be secured, and the drying step of the container can be performed efficiently.

(L) The heating temperature of the lower mold is 190 to 21.
0 ° C., and the heating temperature of the upper mold is 160-18.
The method for producing a container according to the above (1), wherein the temperature is in the range of 0 ° C. According to this configuration, the container can be surely dried without lowering the temperature of the lower mold than that of the upper mold.

(ヲ) A housing step of housing the dough in the container described in (h) above, a mounting step of mounting the dough together with the container on a heating plate, and heating the heating plate. And a heating step of heating the dough for a predetermined period of time.

According to this configuration, the dough can be efficiently heated, and the flavor of confectionery and bread can be improved.
In the present specification, the dough is a confectionery / bread dough obtained by adding fats and oils to flour and sugar.
Bread, bun, castella, pie, madeleine, pound cake, cookies, pizza, cheesecake, muffin cake and baked pudding are defined as including dough or ingredients.

[0081]

As described in detail above, claims 1, 2 and
According to the invention described in Item 13 , in order to efficiently disperse the fats and oils added to the dough, the confectionery and breads can be swollen and the flavor can be improved. Also raw
If you can prevent shape loss even if you hold the ground for a long time
In both cases, the appearance of the container is impaired by the leached oils and fats
Never.

According to the third aspect of the present invention, it is possible to ensure the air permeability of the container and to surely scatter the fats and oils of the dough. According to the invention described in claim 4 , the shape of the confectionery / bread to be manufactured can be arbitrarily selected according to the condition of the peripheral wall. Moreover, the fats and oils of the dough can be efficiently scattered from the opening of the peripheral wall.

According to the fifth aspect of the invention, the fat and oil of the dough can be easily scattered, and the confectionery and bread can be easily taken out of the container. According to the invention as set forth in claim 6 , it is possible to prevent the container from being out of shape, and it is convenient to carry the container.

According to the seventh aspect of the present invention, the manufactured confectionery and bread can be cooled and packaged quickly, and
The production efficiency of breads is improved. The release property of the container is improved,
It becomes easy to take out confectionery and bread from the container.

According to the invention described in claim 8 , the releasability of the container is further improved, and the confectionery and bread can be easily taken out of the container. According to the ninth aspect of the present invention, the heat can be evenly transmitted to the bottom and the dough can be uniformly heated.

[0086] According to the tenth aspect , the dough in the portion facing the through hole can be efficiently heated, and the flavor of the confectionery / bread can be improved. Claim 11
According to the invention, the flange can be cut off at the step.
The width of the flange can be adjusted by cutting
You. According to the twelfth aspect, a plurality of containers can be transported at one time.
To produce sweets and bread efficiently
Can be.

[Brief description of the drawings]

FIG. 1 is a perspective view showing a container according to a first embodiment of the invention.

FIG. 2 is a sectional view taken along line 2-2 of FIG. 1;

FIG. 3 is a process chart showing a method for manufacturing a container embodying the present invention.

FIG. 4 is a perspective view showing a container according to a second embodiment of the invention.

FIG. 5 is a perspective view showing a container according to a third embodiment of the invention.

FIG. 6 is a sectional view taken along the line 6-6 in FIG. 5;

FIG. 7 is a perspective view showing a container according to a fourth embodiment of the invention.

FIG. 8 is a perspective view showing a container according to a fifth embodiment of the invention.

FIG. 9 is a perspective view showing a container according to a sixth embodiment of the invention.

FIG. 10 is a perspective view showing a container according to a seventh embodiment of the invention.

FIG. 11 is a perspective view showing a container according to an eighth embodiment of the invention.

FIG. 12 is a perspective view showing a conventional container.

[Explanation of symbols]

11: baked goods container, 12: bottom part, 13: peripheral wall, 14
... fabric, 15 ... protrusion, 16 ... flange, 17 ... inner surface, 1
8 ... outer surface, 23 ... through-hole.

────────────────────────────────────────────────── ─── Continuation of the front page (56) References JP-A-6-65900 (JP, A) JP-A-6-158600 (JP, A) JP-A-6-322699 (JP, A) 207600 (JP, A) JP-A-57-5638 (JP, A) JP-A-7-24714 (JP, A) JP-A-7-327832 (JP, A) Registered utility model 3013399 (JP, U) (58) ) Surveyed field (Int.Cl. ⁷ , DB name) A47J 27/00 106 A21D 8/06 A47J 36/04 D21J 5/00

Claims (13)

(57) [Claims] Claims: 1. A container used for producing confectionery and bread by heating a contained dough, wherein the slurry is formed by dehydrating and compressing a water-containing slurry-like papermaking material to obtain oil resistance. Having a container. 2. A confectionery made by heating the contained dough.
Dewatering and compression of water-containing slurry papermaking material in a container used to produce breads
A container having water resistance and oil resistance which is formed by molding . 3. A container according to claim 1 or 2, wherein the paper material comprises softwood pulp. 4. A bottom for placing the dough, as well as forming a confectionery-bread, according to any one of constituted claims 1-3 and a circumferential wall erected on the bottom Container. 5. The container according to claim 4 , wherein the diameter of the peripheral wall increases with increasing distance from the bottom. 6. The container according to claim 4, wherein a flange extending in a direction substantially perpendicular to the peripheral wall is provided at an upper end of the peripheral wall. 7. inner surface in contact with the confectionery-bread, the container according to any one of claim 1 to 6 having a smaller surface area than the other outer surface. 8. The container according to claim 7 , wherein the inner surface is smoother than the outer surface, and the outer surface has a mesh pattern. 9. The container according to claim 4 , wherein a protrusion is provided on the bottom portion in a direction away from the peripheral wall. 10. The container according to claim 4 , wherein at least one or more through holes are formed in the bottom portion. 11. The flange is provided with a step,
The container according to claim 5, wherein the flange can be cut off by a difference.
vessel. 12. The container according to claim 5, wherein
A collection of containers connected to each other via a nozzle. 13. A storing step of storing dough in the container according to claim 1, and a mounting step of mounting the container on a heating plate for heating the dough. When,
A heating step of heating the dough for a predetermined period of time by heating the heating plate.