JP3472190B2 - Confectionery container and confectionery manufacturing method - Google Patents

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention forms a dough for a cake that is heated and expands, such as a pound cake, into a predetermined shape.
The present invention relates to a confectionery container for holding and a method for manufacturing confectionery using the container.

[0002]

2. Description of the Related Art Heretofore, as a confectionery container of this type, there has been known a container formed by folding a sheet material such as paper into a cup shape. In addition, international publication (WO97
No. 16352), there is disclosed a confectionery container in which the overall shape of the side wall of the container body can be favorably maintained by providing a step on the side wall of the container body formed in a cup shape. In addition, as a method for manufacturing a confectionery using this confectionery container, after injecting the confectionery dough into the container body, using a jig to form the upper surface of the dough into a predetermined shape, the jig and the container body There has been widely used a method of removing excess dough extruded between the side wall and the side wall using a spatula and heating it using a microwave oven or the like.

[0003]

However, in the conventional confectionery container, when the jig is pressed against the upper surface of the confectionery dough injected into the container body to form the dough into a predetermined shape, the jig and the container Since the space between the side wall of the main body was narrow,
It takes time and labor to remove the excess material pushed out between the jig and the side wall of the container body, and the vessel body may be damaged by the spatula during the operation of removing the excess material.

Further, the boundary between the bottom wall and the side wall of the conventional confectionery container has been bent so that a fold line is surely formed. Therefore, when injecting and heating the confectionery dough, the dough injected in the vicinity of the fold is easy to be heated because the propagation of heat is better than the dough injected in other parts, the confectionery, It was burnt by the time the whole dough was baked.

The present invention has been made by paying attention to the problems existing in the prior art as described above. It is an object of the present invention to provide a confectionery container and a confectionery manufacturing method that can easily scoop off excess confectionery dough and prevent local burning of the confectionery dough. Another object of the present invention is to provide a confectionery container and a method for producing a confectionery product, which can maintain the shape of the container body in a good state and have a good appearance.

[0006]

In order to achieve the above object, the invention of a confectionery container according to claim 1 is to bend a paper material made of a sheet material to form a bottom wall and a peripheral edge of the bottom wall. A container body is formed by forming a cup shape from a side wall extending further, and a plurality of folds are formed on the side wall,
Each fold is divided into a plurality of bent pieces that are in contact with each other, and a step is formed on each bent so as to intersect the fold, and the opening angle above the step is below the step. It is configured to be larger than the opening angle.

Further, the opening angle above the step portion, before
It is 93 to 125 ° with respect to the step portion which is a horizontal plane ,
The opening angle below the step is at the step that is the horizontal plane.
On the other hand, the angle is 93 to 100 °.

According to a second aspect of the present invention, there is provided the confectionery container according to the first aspect , wherein the fold line that forms the boundary between the bottom wall and the side wall is curved in an arcuate cross section. is there.

The invention of the method for manufacturing a confectionery according to claim 3 is to bend a material made of a sheet material,
Cup-shaped from the bottom wall and the side wall extending from the periphery of the bottom wall
Form a container body, and the side wall has a plurality of folds
Multiple folds that form a circle and touch each other at each fold
Divide into pieces and intersect each fold with a fold
As shown in the figure below, and the opening angle above the step is
After the side wall and the bottom wall of the confectionery container configured to be larger than the opening angle below the step portion are in contact with the hard container, the confectionery dough is stored inside the container body. The dough is then pressed to the stepped portion with a jig, the excess dough is removed from the gap between the side wall above the stepped portion and the jig, and then baked.

In the invention of the method for manufacturing a confectionery according to claim 4 , in the invention according to claim 3 , the opening angle of the side wall of the hard container is the opening angle of the side wall below the stepped portion of the confectionery container. It corresponds to.

[0011]

BEST MODE FOR CARRYING OUT THE INVENTION Embodiments of the present invention will be described below in detail with reference to the drawings. As shown in FIG. 2 and FIG. 3, the material 2 constituting the container body 1 of the confectionery container in the shape of a circular cup is made of sheet-like thin paper, has water resistance, grease resistance and heat resistance, and has a square shape. Is formed in. A substantially circular first valley fold 3 is formed in the center of the surface of the material 2 by pressing, and the surface of the material 2 is formed in the container body 1 by the first valley fold 3. It is divided into a bottom wall 4 in contact with the bottom surface of the confectionery housed therein and a side wall 5 in contact with the side surface of the confectionery product. further,
When forming the container body 1, the first valley folds 3 are curved and arc-pressed in an arcuate section.

As shown in FIG. 2, on the surface of the material 2 corresponding to the side wall 5, a first portion is formed so as to extend from each corner of the bottom wall 4 in a direction diagonally intersecting the peripheral edge portion of the material 2. Two
The valley fold line 6 is formed by pressing. Similarly, mountain folds 7 extending from the respective corners of the bottom wall 4 in a direction orthogonal to the peripheral edge of the material 2 are formed by pressing. The side wall 5 has a rectangular first bent piece 8 due to the second valley fold line 6 and the mountain fold line 7.
The second bent piece 9 having a triangular shape and the third bent piece 9 having a pentagonal shape.
It is divided into bent pieces 10 and.

Each of the first to third bent pieces 8, 9, 10
To extend in a direction parallel to the first valley fold 3 and in a direction intersecting the second valley fold 6 and the mountain fold 7, the inner step folds 11 and the outer folds 11 and A pair of folds of the other step fold 12 are formed by press working. In addition, these fold lines 3, 6, 7,
11 and 12 are formed at the same time by one press working process using one forming die, and the material 2 shown in FIG. 2 shows a state in which it is developed into a sheet again after this press working process. It is a thing.

Then, as shown in FIG. 4, an intersection K between the inner step fold line 11 and the second valley fold line 6 or the mountain fold line 7 is formed.
_A step portion 13 is formed between the intersection K ₂ of the _first and outer step folds 12 and the second valley fold line 6 or the mountain fold line 7. That is, the step portion 13 is formed by the double-fold folds 11 and 12.
Is formed, and the step portion 13 is arranged on the same circumference on the upper portion of the side wall 5, and the step portion 13 extends substantially in the horizontal direction.

The stepped portion 14 is surrounded by the double-folded folds 11 and 12, and is formed on the inner peripheral surface of the side wall 5 of the container body 1 in a substantially horizontal direction on the same circumference.
Further, as shown by the chain double-dashed line in FIG. 5, the side wall 5 above the step portion 14 of the first to third bent pieces 8, 9 and 10 of the container body 1 is the side wall 5 below the step portion 14. It is formed so as to be inclined toward the outer peripheral edge side.

The angle between the side wall 5 above the step portion 14 and the step portion 14, that is, the opening angle α shown in FIG.
Is preferably 93 to 125 °, more preferably 95.
~ 115 °, most preferably 110 °. further,
The angle formed by the bottom wall 4 of the container body 1 and the side wall 5 below the step portion 14, that is, the opening angle β shown in FIG. 1, is preferably 93 to 100 °, more preferably 95 to 99 °.
Most preferably, it is 97 °.

When the opening angle α or β is less than 93 °, the volume of the container body 1 becomes small, so that the production efficiency of the confectionery is poor, it is not economical, and it becomes difficult to press the raw material 2. On the contrary, when the opening angle α exceeds 125 ° or when the opening angle β exceeds 100 °, since the container body 1 has a wide width in the horizontal direction, the number of confectioneries that can be baked at once in the microwave oven. However, it requires a large storage space and is not economical.

Regarding the size of the confectionery container, the diameter of the bottom wall 4 of the container body 1 is 35 to 110 mm, and the container body 1 is
The height from the bottom wall 4 to the step 14 is 25 to 50 mm,
The length of the step portion 14 in the width direction is 1.5 to 3 mm, and the step portion 1
4 to 10 mm from the upper end of the container body 1,
The uppermost diameter of the container body 1 is preferably 55 to 130 mm. These sizes are standard sizes of confectionery, and when manufacturing a confectionery using a confectionery container of this size, the conventional method can be applied almost as it is.

When the container body 1 is molded, the side wall 5 is bent in a circular arc shape in section at the position of the first valley fold 3 of the material 2 by one press working step. Further, the first and second bent pieces 8 and 9 are bent at the position of the mountain fold 7 so as to be mountain-folded, and the second and third bent pieces 9 and 10 are formed into the second valley fold 6. It is folded so that it becomes a valley fold at the position. In addition, the first to the third folding pieces 8, 9 and 10 are respectively bent at the position of the inner step fold 11 so as to make a mountain fold, and at the position of the outer step fold 12. It can be folded into a valley fold. And each valley fold 6
And the mountain fold line 7 has stepped folds 11 and 12 to form the stepped portion 1.
3 is formed.

Here, as shown in FIG. 4, the first and second
In the mountain fold 7, which is the boundary between the bent pieces 8 and 9, the material 2
Due to the nature of the above, the restoring force (arrow P shown in FIG. 4) for returning to the original shape, that is, the planar shape acts in the direction of opening the first and second bent pieces 8 and 9. This restoring force P also acts on the step portion 13, but since the step portion 13 serves as a resistance force to the restoring force P, the mountain folds 7 cannot be easily opened. as a result,
The first and second bent pieces 8 and 9 are difficult to open to the outside of the container body 1. Although not shown, the same applies to the second valley fold line 6, and the second and third bent pieces 9 and 10 are difficult to open to the outside of the container body 1. As a result, at the portion of the side wall 5 at the valley fold line 6 or the mountain fold line 7, it is possible to prevent the mold from being deformed when it is opened to the outside of the container body 1.

Next, an apparatus and a method for manufacturing a confectionery product using the confectionery container described above will be described. As shown in FIG. 5, the confectionery manufacturing apparatus 15 includes a hard container 16 that houses and holds the bottom wall 4 and the lower portion of the side wall 5 of the container body 1 of the confectionery container,
Engaging member 17 that engages and holds the upper portion of the side wall 5 of the container body 1.
And a jig 18 disposed directly above the container body 1. The hard container 16 is made of iron and formed into a cup shape. The hard container 16 is in contact with the bottom wall 4 of the container body 1 of the confectionery container, the side wall 5 below the step portion 14, and the outer surface of the step portion 14 to accommodate the container body 1. It is designed to hold.
The engaging member 17 is formed of iron into a substantially cylindrical shape, and is fitted onto the hard container 16 and at the same time, the container body 1 of the confectionery container.
The side wall 5 above the step portion 14 is abutted to prevent the side wall 5 from expanding outward.

The jig 18 is made of iron, and is provided with a pressing plate 20 at the tip of a round rod-shaped support shaft 19. The pressing plate 20 is provided with a support portion 21 having a substantially columnar shape on an upper portion thereof, and a lower portion thereof has a constant interval with the inner surface of the bottom wall 4 of the container body 1 of the confectionery container and the side wall 5 below the step portion 14. A substantially cylindrical pressing portion 22 having a peripheral surface shape that forms a gap is provided. Further, the supporting portion 21 of the pressing plate 20
Has a cutter 23 formed by sharpening the lower end edge of the outer peripheral surface thereof, and the lever 2 is formed on the outer peripheral surface.
4 are provided.

Further, the jig 18 is constructed so that it can move up and down right above the hard container 16 and can be moved up and down by operating the lever 24. Then, the container body 1 of the confectionery container is housed in the hard container 16 and the jig 1
8 is moved to the position shown in FIG.
1, the lower end edge of the outer peripheral surface is a step fold 11 on the inner side of the container body 1.
The pressing plate 20 moves up and down with this position as the lowest position. Further, the pressing portion 2 of the pressing plate 20
No. 2 is configured to form a storage hole 26 in the upper surface of the confectionery dough 25 when the jig 18 reaches the lowermost position while the confectionery dough 25 is poured into the container body 1.

As a method for manufacturing confectionery, first, the container body 1 of the confectionery container is inserted into the hard container 16, and then a predetermined amount of confectionery dough 25 such as pound cake is poured into the container body 1. Next, by operating the lever 24, the jig 1
8 is moved downward to hit the upper surface of the confectionery dough 25, and the cutter 23 provided on the lower edge of the outer peripheral surface of the support portion 21.
Is pushed in until the tip of is in contact with the inner step fold 11 of the container body 1. At this time, in the confectionery dough 25, the accommodating hole 26 having a predetermined shape is formed by the pressing portion 22 of the jig 18, and as shown in FIG. 6, the extra confectionery dough 25 is located above the step portion 14 in the container body 1. Extruded into. Then, the extra confectionery dough 25 is scraped off with a spatula 27 and removed.

Subsequently, after moving the jig 18 upward, the container body 1 is taken out from the hard container 16 and the confectionery dough 2
The confectionery container in which 5 is formed and stored in a predetermined shape is heated in a microwave oven. Then, the volume of the heated confectionery dough 25 expands to a space above the stepped portion 14 of the container body 1. Finally, fresh cream (not shown) is poured into the accommodation hole 26 in the upper portion of the confectionery and is applied to the upper surface of the baked confectionery to a predetermined thickness.

When eating confectionery such as pound cake produced as described above, the third bent piece 1 of the container body 1
At 0, the folding pieces 10 facing each other are pulled down in the direction of separating from each other, and then the remaining folding pieces 10 facing each other are pulled down in the direction of separating from each other. Then, the container body 1 becomes substantially flat like a plate, and the confectionery is placed in the center thereof.

Next, effects of the confectionery container and the confectionery manufacturing method of the above embodiment will be described. The container for confectionery according to the embodiment has the stepped portion 14 of the container body 1.
The opening angle α of the upper side wall 5 is formed to be larger than the opening angle β of the side wall 5 below the step portion 14. Therefore, when removing the extra confectionery dough 25 using the jig 18, the space for inserting the spatula 27 can be widened, so that the extra confectionery dough 25 can be easily scooped out, and the confectionery can be easily produced. Can be manufactured.

According to the confectionery container of the embodiment, since the step portion 13 is provided at each of the valley folds 6 and the mountain folds 7 on the side wall 5 of the container body 1, the step portion 13 is provided for each fold line 6, 7. It can be made to act as a resistance force of the restoring force P that works in the opening direction. Therefore, it is possible to prevent the first to third bent pieces 8, 9, 10 on the side wall 5 from opening.
The overall shape of the side wall 5 can be satisfactorily maintained to improve the appearance.

According to the confectionery container of the embodiment, since the step portion 13 is located on the same circumference on the side wall 5,
The resistance force of the material 2 against the restoring force works uniformly along the circumferential direction of the side wall 5. Therefore, it is possible to more reliably prevent the side wall 5 from being deformed. Furthermore, the side wall 5
The first to third bent pieces 8, 9 to maintain the shape of
Since it is not necessary to adhere 10 to each other using an adhesive, the side wall 5 is different from the case where they are adhered using an adhesive.
Can be opened more easily, making it easier to eat sweets.

The container for confectionery according to the embodiment includes the step portion 14.
The angle α formed by the upper side wall 5 and the step portion 14 is 93 to 1
The angle β between the bottom wall 4 of the container body 1 and the side wall 5 below the step portion 14 is set to 25 °, which is 93 to 100 °. Therefore, the volume of the container body 1 can be increased, the confectionery production efficiency is good, the cost is economical, and the raw material 2 can be reliably pressed. Furthermore, since the container body 1 can be made more compact, the number of confectioneries that can be baked at one time is large, which is economical and does not require a large storage space.
Further, the opening angle α is 95 to 115 ° and β is 95 to 99.
By setting the angle to be 0, the above effect can be more reliably exhibited. In addition, the opening angle α is 110 °,
By setting β to 97 °, the above effect can be most effectively exhibited.

According to the confectionery container of the embodiment, the first valley fold 3 that forms the boundary between the bottom wall 4 and the side wall 5 of the container body 1 is formed by curving in an arc shape in cross section. It is possible to reduce the difference in heat propagation speed between the confectionery dough 25 present in that portion and the confectionery dough 25 present in the other portion. Therefore, when baking sweets,
Local charring is prevented and the entire confectionery dough 25 is heated more uniformly, so that a delicious confectionery can be produced. Furthermore, when eating sweets with a spoon, the sweets attached to the vicinity of the first valley fold 3 can be efficiently scooped by the tip of the spoon, which makes the sweets easier to eat. it can. It also has the effect of improving the appearance of the container body 1.

In addition, when the confectionery container is conveyed by the belt conveyor, it is possible to effectively prevent the confectionery container from losing its shape when passing through the stepped portion of the adjacent belt conveyor. In particular, it is possible to effectively prevent the deformation of the shape when the confectionery container whose weight is increased by the insertion of the confectionery dough 25 is conveyed. Further, when the adjacent belt conveyors are arranged so as to have a predetermined angle, the first valley fold 3 is formed to be curved in an arc shape in cross section, so that the shape of the confectionery container is maintained. It is possible to prevent it more effectively.

According to the confectionery container of the embodiment, when the confectionery dough 25 contained in the container body 1 is heated by using the material of the raw material 2 as thin paper, as compared with the aluminum foil container. The heat of the oven is less likely to be dissipated. Therefore, the baking time of the confectionery dough 25 can be shortened. Further, unlike the aluminum foil container, the confectionery dough 25 can be baked using a microwave oven instead of using a microwave oven. Therefore, various baking methods can be selected according to the properties of the confectionery dough 25. In addition, since the material cost of thin paper is lower than that of aluminum foil, the manufacturing cost of the confectionery container can be reduced. Further, when disposing of the unnecessary material 2, the thin paper material 2 can be incinerated at a temperature lower than that of the aluminum foil, so that the efficiency of incineration becomes high. Moreover, since thin paper is used, characters and pictures can be displayed on the outer surface of the side wall 5 by printing, and the appearance of the container body 1 can be improved.

According to the method for manufacturing a confectionery of the embodiment,
By placing the container body 1 in the hard container 16 that contacts the bottom wall 4 of the container body 1 and the side wall 5 below the step portion 14, the jig 18 is pressed against the upper surface of the confectionery dough 25 to It is possible to effectively prevent the container body 1 from losing its shape when the shape is adjusted and when the extra confectionery dough 25 is removed using the spatula 27. Furthermore, since the lower surface of the step portion 14 and the upper end surface of the hard container 16 are in contact with each other, the spatula 27 is removed during the operation of removing the excess confectionery material 25.
As a result, the shape of the step portion 14 can be made difficult to break.

According to the method for manufacturing a confectionery of the embodiment,
Since the upper inner peripheral surface of the engaging member 17 is formed in a shape to fit with the side wall 5 above the stepped portion 14 of the container body 1, and is arranged so as to contact the side wall 5, the spatula 27 It is possible to effectively prevent the container body 1 from losing its shape when the excess confectionery material 25 is removed by using.
Furthermore, at this time, since it is possible to scoop off the extra confectionery dough 25 by applying a strong force to the spatula 27, it is possible to easily scoop off the extra confectionery dough 25 and further to remove the extra confectionery dough 25. It is possible to surely scoop.

According to the method for manufacturing a confectionery of the embodiment,
The opening angle α of the side wall 5 located above the step portion 14 of the container body 1 of the confectionery container is formed to be larger than the opening angle β of the side wall 5 located below the step portion 14. Therefore, the excess confectionery dough 25 extruded above the step portion 14 can be easily removed by using the jig 18, and the confectionery can be produced easily and quickly. Further, since a certain amount of the confectionery dough 25 can be stored in the confectionery container, the volume of the confectionery that expands by heating can be easily and reliably kept constant.

According to the method for manufacturing a confectionery of the embodiment,
In the confectionery manufacturing apparatus 15, the support portion 21 of the pressing plate 20
While forming the cutter 23 by sharpening the lower end edge of the outer peripheral surface of the, the step between the tip of the cutter 23 and the confectionery container abutting the upper end surface of the hard container 16 when the jig 18 is moved to the lowest position. It is configured so as to come into contact with the portion 14.
Therefore, of the confectionery dough 25 injected into the confectionery container, the extra confectionery dough 25 protruding above the stepped portion 14 of the container body 1 can be reliably cut, and the extra confectionery dough 25 is removed. It can be made easier to scoop.

According to the method for manufacturing a confectionery of the embodiment,
The lever 24 for moving the jig 18 up and down is attached to the support portion 21.
Since it is provided on the outer peripheral surface of, the lever 24 can be operated while confirming how the extra confectionery dough 25 is cut by the cutter 23.

According to the method for manufacturing a confectionery of the embodiment,
Since the jig 18 is provided with the pressing portion 22, the confectionery dough 25
The accommodation hole 26 can be formed in the upper surface of the. Furthermore, by inserting the fresh cream into the accommodation hole 26, it is possible to make a sweet containing a large amount of fresh cream, so that the taste of the sweet can be further improved.

The above embodiment may be modified as follows. In the confectionery container of the embodiment, a plurality of step portions 14 are provided on the side wall 5 of the container body 1, and the opening angle α of the side wall 5 above the uppermost step portion 14 is set below the step portion 14. Form it so that it is larger than the opening angle β of the side wall 5.

In the case of such a configuration, the deformation of the side wall 5 can be prevented more effectively, so that the shape of the container body 1 can be more favorably maintained. In the confectionery container of the embodiment, for example, FIG.
As shown in (a), forming a notch 28 that is notched so as to be constricted in the upper portion of the third bent piece 10, FIG.
As shown in (b), a plurality of notches 28 are formed so as to be constricted in the upper portion of the third bent piece 10, and FIG. 7 (c).
As shown in FIG. 7, a notch 28 is formed in the upper part of the third bent piece 10 so as to form a right angle, or, as shown in FIG. 7D, the third bent piece 10 is formed. Form the upper part of the to be curved.

With this structure, it is possible to obtain substantially the same effects as those of the above-mentioned embodiment, and it is possible to further improve the appearance of the confectionery container. In the confectionery container of the embodiment, one or a plurality of vent holes are formed in the bottom wall 4 of the container body 1, and the vent holes are circular, elliptical, polygonal, serrated, or any other shape. To do.

With this structure, when the confectionery dough 25 is heated, hot air is introduced into the container body 1 through the ventilation holes, so that the confectionery dough 25 can be baked more mellowly.

In the confectionery container of the embodiment, the second
Form the container body 1 by pressing the valley fold line 6 and the mountain fold line 7 in reverse. Even with this configuration,
It is possible to achieve the same effect as that of the above embodiment.

In the confectionery container according to the embodiment, the boundary between the bottom wall 4 and the side wall 5 is not curved to have an arc cross section, and the first
Form so as to make a crease by the valley creases 3 of. Even in the case of such a configuration, it is possible to exhibit substantially the same effect as that of the above-described embodiment.

In the confectionery container of the embodiment, the container body 1 is formed in a triangular cup shape, a square cup shape, an octagonal cup shape, or any other cup shape. Even in the case of such a configuration, it is possible to exhibit substantially the same effect as that of the above-described embodiment.

In the container for confectionery of the embodiment, as the material 2, kraft paper, kraft stretched paper having microcrepes (very small wrinkles), roll paper having gloss on one side, Indian paper, paraffin paper, tarpaulin paper, Based on paper materials such as Japanese paper, cellophane, moisture-proof cellophane, plastic film, polyethylene film, polypropylene film, polyvinyl chloride film, polyvinylidene chloride film, polyester film, nylon film, polyvinyl alcohol film, polycarbonate film, etc. Use synthetic paper material made from synthetic paper or synthetic pulp, aluminum foil, or composite material obtained by pasting aluminum foil to the paper material or film material described above.

With such a structure, it is possible to obtain substantially the same effects as those of the above-described embodiment, and it is possible to improve the appearance of the confectionery container. -In the confectionery container of the embodiment, the material 2 may have a circular shape, a rectangular shape, an elliptical shape, or any other shape.

With such a structure, it is possible to obtain substantially the same effect as that of the above-mentioned embodiment, and it is possible to improve the appearance of the confectionery container. -In the confectionery manufacturing apparatus 15 of the embodiment, the hard container 16 and the engaging member 17 are integrally configured.

Even with such a configuration, it is possible to achieve substantially the same effects as in the above embodiment. In the confectionery manufacturing apparatus 15 of the embodiment, the engagement member 17 is omitted.

With this structure, the same effects as those of the above embodiment can be exhibited, and the structure of the confectionery manufacturing apparatus 15 can be simplified. In the confectionery manufacturing apparatus 15 of the embodiment, the pressing plate 2
The pressing portion 22 of 0 is omitted, and the lower surface of the supporting portion 21 is formed into a flat surface.

With this structure, it is possible to manufacture a confectionery in which the accommodation hole 26 is omitted. In the confectionery manufacturing apparatus 15 of the embodiment, the pressing plate 2
Omit the cutter 23 of 0.

With this structure, substantially the same effects as those of the above-described embodiment can be obtained, and the jig 18 can be used.
The configuration of can be simplified. -In the confectionery manufacturing apparatus 15 of the embodiment, the jig 18
The up and down movement of the lever is automated and the lever 2 of the pressing plate 20 is
Provide a switch instead of 4.

With such a structure, substantially the same effect as that of the above-described embodiment can be exhibited, and the work for forming the confectionery dough 25 into a predetermined shape can be performed more quickly.

In the confectionery manufacturing apparatus 15 of the embodiment, when the confectionery container after the confectionery dough 25 is formed into a predetermined shape by the jig 18 is lifted together with the jig 18 when the jig 18 is pulled upward. There is. In such a case, for example, minute vibration is generated in the jig 18, and the vibration causes the jig container 18 and the confectionery dough 25 to move.
Must be configured so that it can be separated from.

With such a constitution, it is possible to manufacture the confectionery more efficiently. -In the confectionery manufacturing apparatus 15 of the embodiment, the jig 18
A suction port for sucking excess confectionery dough 25 is provided on the lower portion of the outer peripheral surface of the supporting portion 21 of the jig 1, and the jig 1 is inserted through the suction port.
8. A suction pipe should be drilled toward the support shaft 19 of FIG.

With such a configuration, the extra confectionery dough 25 can be removed more quickly than in the case where the extra confectionery dough 25 is manually removed with the spatula 27. It is possible to further reduce the time and labor.

In the method for manufacturing a confectionery according to the embodiment,
The side surface of the support portion 21 of the jig 18 and the step portion 1 of the confectionery container
Instead of scooping out and removing the excess confectionery dough 25 extruded between the side wall 5 above 4 and the side wall 5, the confectionery container and the confectionery dough 25 and the jig 18 are separated from each other. Remove the extra confectionery dough 25 attached to the side wall 5 above the step portion 14 using a spatula 27 or the like.

Even with such a configuration, it is possible to achieve substantially the same effect as in the above embodiment, and it is possible to remove the extra confectionery dough 25 more quickly. In the method for manufacturing a confectionery according to the embodiment, do not apply fresh cream to the accommodation hole 26 formed in the confectionery and the upper surface thereof.

Even with such a structure, it is possible to produce delicious confectionery. Next, technical ideas that can be understood from the above-described embodiment will be described below. (A) said step portion container snack child that is formed horizontally along the inner circumferential surface of the side wall.

With this structure, the shape of the container body can be maintained more favorably. (B) The step portion is formed over the entire circumference of the side wall.
Candy child for the container that.

With this structure, the shape of the container body can be maintained more favorably. (C) the confectionery manufacturing method of Oh Ru confectionery in the pound cake.

With this structure, the volume of the confectionery that is heated and expands can be easily and surely kept constant.

[0064]

Since the present invention is constructed as described above, it has the following effects. According to the invention for a confectionery container described in claim 1, excess confectionery dough can be easily scooped out and local burning of the confectionery dough can be prevented. Furthermore, the shape of the container body can be maintained well and the appearance can be improved.

[0065] In addition, it is possible to take more easily scoop the excess pastry dough. According to the invention of the confectionery container described in claim 2 , in addition to the effect of the invention described in claim 1, it is possible to further reliably prevent local burning of the confectionery material.

According to the invention of the method for producing a confectionery according to the third aspect , it is possible to easily scoop off the extra confectionery dough and prevent local burning of the confectionery dough. Furthermore, the shape of the container body can be maintained well and the appearance can be improved.

[0067] According to the invention of a process for manufacturing confectionery according to claim 4, in addition to the effect of the invention according to claim 3, it is possible to take more easily scoop the excess confectionary dough, the container body The shape can be maintained well and the appearance can be further improved.

[Brief description of drawings]

FIG. 1 is a cross-sectional view showing a confectionery container according to an embodiment.

FIG. 2 is a plan view showing the material of the confectionery container of the embodiment.

FIG. 3 is a perspective view showing the confectionery container of the embodiment.

FIG. 4 is a partially enlarged perspective view showing the confectionery container of the embodiment.

FIG. 5 is a cross-sectional view showing the confectionery manufacturing apparatus of the embodiment.

FIG. 6 is a partially enlarged cross-sectional view showing the method for manufacturing a confectionery product according to the embodiment.

FIG. 7 (a), (b), (c) and (d) are partially enlarged views showing a confectionery container other than the embodiment.

[Explanation of symbols]

DESCRIPTION OF SYMBOLS 1 ... Container main body, 2 ... Material, 3 ... 1st valley fold as a fold, 4 ... Bottom wall 4 ... Side wall, 6 ... 2nd valley fold as a fold, 7 ... Mountain fold as a fold, 8 ... Fold First bent piece as bent piece, 9 ... Second bent piece as bent piece, 10 ... Third bent piece as bent piece, 11 ... Inner step fold as step fold , 12 ... Outer step folds as step folds, 14 ... Step portion, 16 ... Hard container, 18 ...
Jig, 25 ... Confectionery dough.

─────────────────────────────────────────────────── ─── Continuation of front page (58) Fields surveyed (Int.Cl. ⁷ , DB name) B65D 3/06 B65D 1/26 B65D 85/36 A21D 13/00

Claims (4)

(57) [Claims] 1. A container body is formed by folding a paper material made of a sheet material into a cup shape from a bottom wall and a side wall extending from a peripheral edge of the bottom wall to form a plurality of folds on the side wall. Then, each fold is divided into a plurality of bent pieces that are in contact with each other, and a step is formed on each bent so as to intersect the fold, and the opening angle above the step is greater than that of the step. It is configured to be larger than the lower opening angle, and the opening angle above the step is
It is 93 to 125 ° with respect to the step portion which is the surface, and the step portion
The lower opening angle is relative to the step that is the horizontal plane.
A confectionery container having a temperature of 93 to 100 ° . 2. A fold line that forms a boundary between the bottom wall and the side wall.
The confectionery container according to claim 1, wherein the container is formed by curving in an arc shape in cross section . 3. Folding a sheet material
From the bottom wall and the side wall extending from the periphery of the bottom wall
It is formed into a cup shape to form the container body, and the side wall has multiple
Make a number of folds and touch each other at each fold
Divide into multiple bent pieces and fold each bent piece
A step is formed so that it intersects with
Make the opening angle larger than the opening angle below the step
The side wall and bottom wall below the step of the confectionery container configured in
After storing it in a hard container so that it touches,
It is poured into the main body of the vessel and the dough is pushed to the stepped portion with a jig.
Install the extra cloth between the side wall above the step and the jig.
A method for producing confectionery that is baked after being removed from the space . 4. The opening angle of the side wall of the hard container is set to
Corresponding to the opening angle of the side wall below the step of the confectionery container
The method for producing a confectionery according to claim 3 .