JP4174458B2 - Edible container manufacturing method and edible container mold - Google Patents

Description

  The present invention relates to an edible container molding die for producing an edible container by molding a sheet-shaped food dough using a pair of male mold and female mold, and a method for producing an edible container. It is.

  Conventionally, waffle cones, sugar roll cones, and the like are known as edible containers for serving ice cream and soft ice cream. As a method for producing these waffle cones, there is a method of forming dough baked into a sheet shape into a cone shape.

  However, the waffle cone manufactured as described above has a drawback that it cannot be placed as it is because it is molded into a shape with a sharp bottom end. In addition, for example, when ice cream or other frozen dessert is placed on the waffle cone manufactured as described above, there is a drawback that the melted ice cream may leak from the lower end of the waffle cone.

  Therefore, in order to improve the above-described drawbacks, it has been proposed to form a waffle cone having a bottom portion. As a method for manufacturing such a waffle cone having a bottom portion, for example, a manufacturing method disclosed in Patent Document 1 is disclosed. Has been proposed.

  In the manufacturing method disclosed in Patent Document 1, the baked dough is cut into a developed view shape of a finally produced waffle cone, and the developed shape-shaped dough is assembled so that a waffle cone having a bottom portion is assembled. A method of molding is disclosed. Specifically, in Patent Document 1 described above, when the bottom portion is formed, a plurality of fabrics are overlapped to form the bottom portion. That is, after the sheet-like material is rolled into a cylindrical shape, a waffle cone having a bottom portion is manufactured by bending a part of a side surface inward to form a bottom portion.

As another method for producing a waffle cone having a bottom, there is a method in which a dough baked into a sheet shape is molded using a press mold that molds the dough into a cup shape.
JP-A-8-205759 (publication date: August 13, 1996)

  However, the method disclosed in Patent Document 1 has a problem that it takes time and effort to manufacture the waffle cone. Specifically, in the method disclosed in the above-mentioned patent document, a plurality of bottom portions must be polymerized and bonded to form the bottom portion. Moreover, in the waffle cone manufactured in this way, the bottom is thick and the appearance is not good. Moreover, since the bottoms are joined together, for example, when ice cream is placed, the melted ice cream may leak out.

  In addition, the method of simply molding using a press die has problems such as cracks in the dough baked into a sheet or wrinkles in the unstretched part during the molding.

  Specifically, for example, when a dough baked into a sheet shape is placed on a female mold and the male mold is pushed into the female mold from above, the dough will be pushed by the top of the male mold. . At this time, when the dough is pushed into the top of the male mold, as shown in FIG. 10, the sheet-shaped food dough around the female mold opening is concentrated on the female mold opening. Then, the sheet-like cloth concentrates on the female opening, so that wrinkles due to the sheet-like cloth are generated. In this state, when the male mold is pushed further into the female mold, the cloth concentrated in the female mold opening is wrinkled, so it cannot move toward the top of the male mold. Only the fabric inside the part is stretched. As a result, as shown in FIG. 11, the dough near the top of the male mold is stretched thinly, the dough concentrates near the opening of the female mold and wrinkles occur, and the wall thickness increases.

  That is, when the female mold and the male mold are simply meshed with each other, the dough is molded without being promoted, and an edible container having a good appearance cannot be manufactured.

  In particular, in the case of a food dough formed into a sheet by baking, the dough itself has poor fluidity, so when the dough is pushed into the female mold, the dough overlaps in the vicinity of the female mold opening, and the female mold The dough cannot move from the vicinity of the opening to the inside of the female mold. Therefore, when the dough near the top of the male mold is significantly stretched, the final thickness of the edible container becomes non-uniform. Thereby, a crack may generate | occur | produce in an edible container or may be crushed.

  The present invention has been made in view of the above-described conventional problems, and an object thereof is to provide an edible container having a more uniform thickness and a better appearance than the conventional one, and a method for manufacturing the same.

  In order to solve the above problems, an edible container molding die of the present invention is a pair of edible container moldings composed of a female mold and a male mold for pushing a sheet-like food dough into the female mold. A protrusion for pushing the food dough in the insertion direction of the male mold while maintaining contact with the food dough on the side surface of the male mold inserted into the female mold It is characterized by having a part.

  The mold for forming an edible container according to the present invention is composed of a female mold and a male mold, and a sheet-shaped food dough is pushed into the female mold using the male mold, and the food dough is sandwiched between the molds. An edible container mold for fitting the female mold and the male mold to mold an edible container, and when the female mold and the male mold are fitted to the side surface of the male mold, Protrusions that maintain contact with the food dough are provided.

  According to the above configuration, since the protrusion is provided on the male side surface, the protrusion is concentrated near the opening of the female mold when the sheet-like food dough is pushed into the female mold. The food dough to be pushed is pushed into the female mold in contact with the projection. That is, when the male mold is pushed into the female mold, the food dough is not only fitted to the inside of the female mold, not only by the male mold tip but also by the protrusions provided on the side surfaces. In the direction). As a result, when the pair of male mold and female mold are engaged with each other, the food dough molded by the male mold and female mold can be made uniform compared to the conventional configuration. In addition, an edible container having a uniform thickness between the side surface portion and the bottom surface portion can be manufactured.

  In the edible container molding die according to the present invention, it is more preferable that the protrusion is formed so as to go around the side surface portion, and the male mold side surface portion has a different axial position in the male die. More preferably, a plurality of configurations are provided.

According to the above configuration, since the plurality of ring-shaped protrusions are provided on the side surface of the male mold, more portions of the food dough concentrated near the female mold opening are concentrated. Can be pushed into the inside .

In order to solve the above-described problem, the method for producing an edible container according to the present invention uses a female mold and a pair of male molds to push the sheet-shaped food dough into the female mold. a method of manufacturing a edible container to be manufactured using the male mold projections on the side surface portion is provided, in and projections top of the male, by pressing the food dough in the female The food dough concentrated on the opening of the female mold is pushed into the female mold .

  According to said structure, with respect to a female type | mold, sheet-like foodstuff dough is pushed in the insertion direction of the said male type | mold by the top part and projection part of a said female type | mold and a pair of male type | mold. Specifically, when the food dough is pushed by the top of the male mold, the protruding portion pushes the concentrated portion of the food dough generated near the opening of the female mold to the inside of the female mold. . As a result, a larger amount of food dough can be supplied to the inside of the female mold as compared with the configuration in which the food dough is pushed only by the top of the conventional male mold, so that the edible finally obtained The thickness of the side part of the container can be further increased. That is, an edible container having a uniform thickness and a good appearance can be manufactured.

  In the method for producing an edible container according to the present invention, the sheet-shaped food dough is more preferably formed into a sheet by baking the food dough.

  According to said structure, even if it is the foodstuff dough shape | molded by baking into the sheet form, the edible container which has a favorable external appearance can be provided.

  The manufacturing method includes a step of baking the sheet-shaped food dough, a step of pressing the baked food dough into the female mold to form an edible container, and a molded edible container. In the step of forming the edible container, (1) the mold temperature of the female mold and the male mold is 10 to 100 ° C., (2) the indentation speed is 30 to 400 mm / second, And (3) It is preferable that at least one of the pushing times of 2 to 10 seconds is satisfied.

  According to this, the edible container which has the outstanding intensity | strength, external appearance, food texture, etc. can be manufactured.

  Further, in the above production method, the sheet-shaped food dough contains wheat flour and / or starch and saccharide, and the saccharide is 20 wt% relative to the total amount of the wheat flour and / or starch. % Or more is preferable.

  Thereby, since moderate viscosity is provided to the dough after baking, it can shape | mold easily. Further, it is possible to reduce the risk that the dough is torn during molding or the edible container finally obtained is cracked.

In the above edible container manufacturing method , the edible container after molding preferably further contains 24% by weight or more of saccharides.

  The edible container according to the present invention is manufactured by the above manufacturing method. As a result, an edible container having a uniform thickness and a good appearance can be provided.

  In the edible container molding die of the present invention, as described above, the food dough is placed in contact with the food dough on the side surface portion of the male mold inserted into the female die. It is the structure provided with the projection part for pushing in the insertion direction of a male type | mold.

  As described above, the mold for forming an edible container according to the present invention has, on the side surface of the male mold, a protrusion that maintains a contact state with the food dough when the female mold and the male mold are fitted. It is a configuration provided.

  Therefore, when the pair of male molds and female molds are engaged, the amount of food dough supplied between the male mold and the female mold can be increased as compared with the conventional configuration. Thus, it is possible to produce an edible container having a uniform thickness between the side surface portion and the bottom surface portion as compared with the conventional case and having a good appearance.

  The edible container of this invention is a structure manufactured using the said edible container shaping | molding die. As a result, an edible container having a uniform thickness and a good appearance can be provided.

As described above, the method for producing an edible container according to the present invention uses a male mold having protrusions on the side surfaces, and the food dough is made female by the top of the male mold and the protrusions. This is a method of pushing the food dough concentrated in the opening of the female mold into the female mold by being pushed into the mold.

  Therefore, a larger amount of food dough can be supplied to the inside of the female mold as compared with the configuration in which the food dough is pushed only by the top of the conventional male mold, so that the edible finally obtained There exists an effect that the thickness of the side part of a container can be made still thicker.

  The edible container concerning this invention is the structure manufactured by the said manufacturing method. As a result, an edible container having a uniform thickness and a good appearance can be provided.

  An embodiment of the present invention will be described with reference to FIGS. 1 to 8 as follows.

  The edible container according to the present embodiment has a configuration obtained by molding a sheet-shaped food dough having irreversible stretchability using a male mold and a female mold having protrusions on side surfaces. is there. Moreover, the manufacturing method of the edible container concerning this Embodiment is the manufacturing method of the edible container which shape | molds the sheet-like food dough which has irreversible stretchability using the type | mold which consists of a female type | mold and a male type | mold. And it is the structure by which the projection part is provided in the said male side surface part.

  This will be specifically described below.

  The sheet-shaped food dough used in the present embodiment is more preferably a sheet-shaped food dough having irreversible stretchability. More specifically, the sheet-like food dough is not particularly limited as long as it has irreversible stretchability when molded using a male mold and a female mold. This “irreversible stretchability” indicates a property that bends or stretches when a force is applied, but does not return to its original shape even if left untreated. In other words, it does not have elasticity like a spring, but only deforms when a force is applied, and exhibits a property of retaining a deformed shape even when the application of the force is stopped.

  Specifically, the sheet-shaped food dough in the present invention is formed into a sheet by baking, and more preferably has irreversible stretchability immediately after baking. More specifically, the sheet-like dough preferably has irreversible stretchability immediately after firing and is hardened by cooling (including natural cooling). In this case, the molding is performed in a state having irreversible stretchability immediately after firing.

  The sheet-shaped food dough (hereinafter simply referred to as dough) preferably contains wheat flour and / or starch and sugars such as sucrose. If the dough contains saccharides such as sucrose (eg, sugar), the dough is irreversible because the saccharide is dissolved in the dough immediately after baking the dough. It exhibits solid stretchability and is solidified by cooling (including natural cooling). Therefore, a more suitable edible container can be obtained by using the dough.

  The sheet-like fabric will be described in more detail. The sheet-like dough used in the present embodiment is more preferably a dough for producing a waffle corn (sugar corn) obtained by baking the sheet-like dough. The dough for producing the waffle corn contains at least wheat flour, starch, and sugars, and may contain water, fats and oils, and the like. Specifically, a dough obtained by adding water and fat to wheat flour, starch, and a relatively large amount of sugar and stirring the mixture with a hot plate at around 170 to 200 ° C. is formed into a sheet shape. It is particularly preferable to use as a sheet-like fabric. In the case of the sheet-shaped dough produced in this way, the sheet is molded using the viscosity of sugar immediately after being baked into a sheet. When an edible container is manufactured using the above-mentioned dough, the dough itself is extremely small in expansion, so the dough density is high and the texture is hard and crisp.

  When the sheet-like dough contains saccharides such as sucrose, the proportion thereof includes 20% by weight or more of saccharides (sugar here) with respect to the total amount of flour raw materials such as wheat flour and starch. More preferably, it is more preferably 30% by weight or more, and particularly preferably 40% by weight or more. In the case of a dough having a saccharide content of less than 20% by weight, the dough may be broken during molding or the edible container finally obtained may be easily broken.

  Moreover, said each component contained in the edible container after shaping | molding has changed from the time of the state of dough by passing through processes, such as baking. Therefore, it is preferable that the edible container after molding contains 24% by weight or more of saccharides with respect to the weight of the finished edible container itself.

  The irreversible stretchability will be described in detail. The sheet-shaped dough preferably has stretchability when it is molded using a male mold and a female mold. That is, it is more preferable that the sheet-like material has a certain stretch ratio. The stretching ratio is obtained by multiplying the value obtained by dividing the area immediately after stretching the fabric by the area before stretching the fabric by 100 when the fabric is stretched with a constant force.

  Here, Table 1 shows changes in the stretching ratio when the dough having the sugar ratio changed with respect to the wheat flour and starch is baked.

In addition, the ratio of the sugar in the said table | surface is a ratio with respect to the total amount of wheat flour and starch. Moreover, time shows the time which added force to the baked dough. Moreover, the baked dough is stretched in a state of sticking to one side of the baked plate.

  As a result, the sheet-shaped dough used in the present embodiment is a dough containing at least wheat flour, starch, and saccharides, and containing 30% by weight or more of saccharides based on the total amount of the flour and starch. More preferably, the dough is fired. In addition, as said saccharide, monosaccharides, such as glucose, disaccharides, such as sucrose, etc. are mentioned, Only 1 type may be used and 2 or more types may be used together. More specifically, examples of the saccharide include glucose, fructose, sucrose, maltose, lactose, and liquid sugar.

  Moreover, as a raw material of the said sheet-like material | dough, a coloring agent etc. may be contained as needed.

  In addition, as a method for producing the sheet-shaped dough, specifically, when the sheet-shaped dough is formed into a sheet shape by firing, for example, it is not placed on an iron firing plate. It can be manufactured by supplying a dough having fluidity in a heated state and heating the dough. Moreover, as a heating method, you may heat material | dough using a high frequency, for example. Moreover, what was manufactured by the other general manufacturing method may be used.

  Next, the female mold and the male mold will be described.

  The female mold 1 and the male mold 2 are formed as a pair, and are engaged with each other as shown in FIG. Specifically, when the male mold 2 is inserted into the female mold 1, the female mold 1 and the male mold 2 are engaged with each other so as to have a certain distance. And the sheet-like material | dough is shape | molded using the space | interval. That is, in the present embodiment, the drawing is performed using the male mold 2 and the female mold 1.

  The female mold 1 has a female mold edge 10, a female mold side surface 11, and a female mold bottom 12. The female mold edge 10 indicates an edge portion of the female mold 1, in other words, an opening of the female mold 1. In other words, the female edge 10 determines the outer shape (outer shape) of the lip portion (front end of the side surface) of the edible container. The female side surface portion 11 is a portion that determines the outer side surface portion of the edible container. That is, when the male mold 2 and the female mold 1 are engaged with each other, the sheet-shaped dough is pressed against the female mold side surface portion 11, and as a result, the outer shape of the edible container (more specifically, edible) The outer shape of the side surface portion of the container is determined. Most of the female side surface portion 11 is disposed substantially parallel to a male side surface portion 21 described later. The female bottom 12 determines the outer shape of the bottom of the edible container.

  On the other hand, the male mold 2 includes a male bottom part 20, a male side part 21, a male top part 22, and a protruding part 23. The male bottom 20 determines the inner shape (hereinafter referred to as the inner shape) of the lip portion of the edible container. The male side surface portion 21 determines most of the inner shape of the edible container (more specifically, the inner shape of the edible container). That is, when the male mold 2 is inserted into the female mold 1, the sheet-like dough is formed into a shape along the male mold side surface 21, and as a result, the inner shape of the edible container is determined. Become. The male top 22 determines the inner shape at the bottom of the edible container.

  That is, the mold for forming an edible container of the present invention is composed of a female mold and a male mold, and the male mold is used to push the sheet-shaped food dough into the female mold and sandwich the food dough. In this state, the female mold and the male mold are fitted to form an edible container.

  The shape of the male mold 2 and the female mold 1 will be described in detail. The cross-sectional shape of the male mold 2 in a plane perpendicular to the insertion direction in which the male mold 2 is inserted into the female mold 1 may be circular or polygonal. As the cross-sectional shape, for example, as shown in FIG. 2, a shape having a plurality of concave curved portions projecting toward the center of the cross-sectional shape and a plurality of convex curved portions projecting radially from the center. It is particularly preferred. In other words, the cross-sectional shape is more preferably provided with a concave curved portion protruding toward the center of the cross-sectional shape on each side of the polygon, and each vertex is more preferably rounded. In addition, the shape of the female side surface portion 11 is substantially the same as the shape of the male side surface portion 21.

  By setting it as the above cross-sectional shapes, the length of the circumference in a cross section can be made longer. And by making it into the above cross-sectional shapes, since the surface area of the male mold side part 21 and the female mold side part 11 can be increased, the concentration of the fabric occurring near the female mold edge part 10 is further eased. can do. This will be described below. When the sheet-like cloth is placed on the female mold 1 and the sheet-like cloth is pushed in using the male mold 2, the sheet-like cloth is concentrated in the vicinity of the female edge portion 10. At this time, the longer the length of the female edge 10, in other words, the longer the opening of the female mold 1, the more difficult the concentration of the dough occurs. That is, the circumference of the cross-sectional shape affects the concentration of the sheet-like cloth on the female edge 10, and the above-described shape increases the circumference of the cross-sectional shape. Therefore, the concentration of the sheet-like fabric can be eased. In the above description, it is described that the longer the circumference, the more the concentration of the sheet-like fabric can be reduced. However, if the cross-sectional shapes of the female side surface portion 11 and the male side surface portion 21 are too complicated, for example, the sheet-like fabric may not conform to the cross-sectional shape. Therefore, as the cross-sectional shape, for example, a shape in which each vertex of the star shape is rounded is preferable.

  Next, the male side surface portion 21 will be described. When the male bottom portion 20 is a flat surface, the male side surface portion 21 is provided so as to be perpendicular to a bottom portion forming surface (a surface perpendicular to the insertion direction) on which the male bottom portion 20 is formed. It may be provided so as to have a certain degree of inclination with respect to the bottom surface. More specifically, the inclination angle of the male side surface portion 21 is more preferably in the range of 15 to 90 ° when the direction perpendicular to the insertion direction is 0 °. By making the inclination angle of the male side surface portion 21 within the above range, the appearance of the finally obtained edible container can be made excellent. In the above description, the case where the male bottom portion 20 is a plane is described. For example, even when the male bottom portion 20 is not formed, the inclination angle is within the above range. It is more preferable.

  Next, the male top 22 will be described. The shape of the male top 22 varies depending on the use of the edible container to be finally produced, and may be a planar shape or a pointed shape. For example, when using for the use which mounts the finally manufactured edible container, it is more preferable that the male top part 22 is planar shape. In addition, when the finally produced edible container is used for the purpose of serving ice cream or other frozen desserts so that the melted ice cream does not leak, it may have a slightly sharp shape. . The female mold 2 may be formed in a pair with the male mold 1, and the shape thereof is the same as that of the male mold 1.

  In the present embodiment, as shown in FIGS. 1 and 3, the male side surface portion 21 is provided with a protrusion 23. The protrusion 23 will be described in detail.

  The protrusion 23 is for pushing the sheet-shaped cloth concentrated in the vicinity of the female mold edge 10 in the insertion direction of the male mold 2 when the sheet-shaped cloth is molded by the female mold 1 and the male mold 2. It is. That is, the protrusion 23 acts to uniformly supply the sheet-shaped dough between the male mold 2 and the female mold 1 when the male mold 2 is inserted into the female mold. In other words, the protrusion 23 is used to push the sheet-like cloth into the female mold 1 (that is, toward the female mold bottom) when the male mold 2 is inserted into the female mold 1. Thereby, when manufacturing an edible container using the male mold | type 2 in which the projection part 23 is provided, while the wrinkles of sheet-like dough near the female mold bottom part 10 can be eliminated, The thickness of the side surface can be made uniform. This will be described in detail below.

  When the sheet-shaped dough is pushed into the female mold 1 using the male mold 2, the sheet-shaped dough is first pressed by the male top 22 and then pressed by the male top 22. The sheet-like fabric being moved is pulled in the direction of the male top 22 and moves. However, the sheet-like fabric that is pulled in the direction of the male top 22 is concentrated in the vicinity of the female edge 11. Therefore, in the conventional case, when the male top 22 is further pushed into the female die 1, the sheet-like fabric is stretched without moving. On the other hand, in the present embodiment, the protrusion 23 is provided on the male side surface 21. Therefore, when the sheet-shaped dough is concentrated in the vicinity of the female edge 11, the protrusion 23 is concentrated on the sheet dough when the male top 22 is inserted into the female mold 1. It will be caught in the part. The protrusion 23 pushes the dough toward the female mold bottom 10 when the male mold 2 is inserted further into the female mold 1. Thereby, since the quantity of the said dough supplied to the clearance gap between the female type | mold 1 and the male type | mold 2 can be increased, the thickness of an edible container can be made more uniform than before. In addition, the projection part 23 provided in the said male type | mold side part 21 does not improve the designability.

  Further, the protrusion 23 may be provided so as to go around the male side face 21, that is, may be formed in a ring shape, or may be formed of a plurality of protrusions.

  In addition, a preferable shape of the protruding portion 23 is determined by the shape of the male side surface portion 21. Specifically, when the cross-sectional shape of the male side surface portion 21 (the shape of the surface perpendicular to the insertion direction of the male die 2) is circular, the protrusion 23 is ring-shaped on the male side surface portion 21. More preferably, it is provided.

  On the other hand, when the cross-sectional shape of the male side surface portion 21 is a polygon, the protrusion 23 may be provided only at a position corresponding to each vertex. Further, in the case where the cross-sectional shape of the male side surface portion 21 is a polygon in which convex portions and concave portions are alternately formed toward the center of the cross section, for example, like a star shape, the protruding portion 23 has a cross-sectional shape. It may be provided only on the convex portion that protrudes outward from the center. When the cross-sectional shape of the male side surface portion 21 is, for example, a polygon, when a sheet-like cloth is placed between the male die 2 and the female die 1 and they are fitted together, the apex of the cross-sectional shape Concentration of the sheet-like fabric tends to occur in the vicinity. Therefore, even when the protrusion is provided only near the apex, the sheet-like cloth can be efficiently pushed into the back of the gap between the male mold and the female mold.

  Note that a plurality of the protruding portions 23 may be provided on the male side surface portion 21. In other words, it is more preferable that a plurality of the protruding portions 23 are provided on the male side surface portion 21 with different positions on the male die 2 in the axial direction. Specifically, it is more preferable that the protruding portion 23 has a ring shape in which the protruding portion 23 goes around the male side surface portion, and a plurality of protrusions 23 are provided on the male side surface portion 21. As described above, by providing a plurality of the protrusions 23 from the male top portion 22 to the male bottom portion 20, the concentration of the sheet-like fabric generated near the female edge portion 10 can be further alleviated, and the female die 1 Since more dough can be supplied between the male mold 2 and the male mold 2, the appearance of the finally obtained edible container can be further improved.

  The shape of the protrusion 23 is not particularly limited, but it is more preferable that the protrusion 23 has a surface that is perpendicular to the insertion direction of the male mold 2 or has a slight escape gradient. In the case where the shape of the projection 23 has a surface perpendicular to the insertion direction or a slight slope, the sheet-like fabric is placed between the male mold 2 and the female mold 1 and both. Can be supplied more efficiently in the direction of the female mold bottom 12 in the direction of the female mold 10.

  The female edge 10 is more preferably rounded. In other words, when seen from a cross section parallel to the insertion direction of the male mold 2, the female mold edge 10 is more preferably tapered.

  6, 7, and 8 show examples of the male mold 2 in which the shape of the protrusion 23 is variously different. The male mold 2 shown in FIGS. 6A to 6C is provided with a ring-shaped protrusion 23. More specifically, one protrusion 23 is provided on the side surface of the male mold 2 shown in FIG. 6A, and two protrusions 23 are provided on the male mold 2 shown in FIG. 6B. The male mold 2 shown in (c) is provided with five protrusions 23.

  The male mold 2 shown in FIGS. 7A and 7B is provided with a conical protrusion 23. More specifically, four protrusions 23 are provided at equal intervals on the side surface of the male mold 2 shown in FIG. 7A at the same height from the bottom surface. A large number of protrusions are arranged in a row on the side surface of the male mold 2 shown.

  The male mold 2 shown in FIGS. 8A to 8C is provided with a spiral protrusion 23. More specifically, a spiral projection 23 is provided on the side surface of the male mold 2 shown in FIG. 8A, and the side surface of the male mold 2 shown in FIG. 8 is provided with a spiral-shaped projection 23 having a narrower interval than the spiral shape shown in FIG. 8A, and two spiral-shaped projections are provided on the side surface of the male mold 2 shown in FIG. The parts 23 are arranged so as to cross each other.

  Next, the manufacturing method of an edible container is demonstrated. In the method of manufacturing an edible container according to the present embodiment, a sheet-like dough having irreversible stretchability is molded using a mold composed of a female mold and a male mold having a protrusion on the side surface. Is the method. That is, the sheet-like material formed into a sheet shape is placed on the female die 1, and the male die 2 having the protrusion 23 on the side surface portion is pushed into the female die 1 from above. At this time, the sheet-like material is pushed into the gap between the female mold 1 and the male mold 2, and is molded into the shape of the gap.

  When the male mold 2 is inserted into the female mold 1, the projections 23 provided on the male mold side surface 21 push the sheet-like cloth concentrated near the female mold edge 10 into the female mold 1. It has become. Therefore, the amount of the sheet-shaped dough supplied to the inside of the female mold 1 can be increased, so that the speed at which the sheet-shaped dough extends is kept constant until the male mold 2 and the female mold 1 are completely engaged with each other. be able to. Therefore, the appearance of the finally obtained edible container can be made better than before.

  As described above, by providing the male side surface portion 21 with the protruding portion 23, conventionally, when the male die 2 and the female die 1 are engaged with each other, the sheet-like fabric concentrated in the vicinity of the female edge portion 10 is obtained. The protrusion 23 can be pushed toward the female bottom 10. That is, by providing the protrusion 23, the sheet-like material can be supplied to the vicinity of the female bottom 12 so that when the male 2 is inserted, the female edge 10, the female side 11 and the female The elongation of the sheet-like material at the mold bottom 12 can be made even more uniform. Thereby, an edible container having a more uniform thickness and a good appearance can be provided.

  Here, the more specific manufacturing conditions in the manufacturing method of an edible container are demonstrated.

  Specifically, the method for producing an edible container according to the present invention includes a step of baking a sheet-shaped food dough, a step of pressing the baked food dough into a female mold, and a step of forming an edible container. And a step of cooling the edible container.

And in the process of shape | molding this edible container, it is preferable to satisfy | fill at least one of the following conditions (1)-(3).
(1) The mold temperature of the female mold and the male mold is 10 to 100 ° C.
(2) Push-in speed is 30 to 400 mm / second (3) Push-in time is 2 to 10 seconds According to this, an effect that an edible container having more excellent strength, appearance, texture, etc. can be manufactured. Obtainable. In addition, about each condition of said (1)-(3), the effect becomes larger when not satisfy | filling any one condition but satisfy | filling any two conditions collectively. In addition, when all the conditions (1) to (3) are satisfied, the greatest effect can be obtained.

  Next, an edible container manufactured using such a male mold 2 and a female mold 1 and the shape of the edible container finally obtained will be described. A random protrusion is formed at the tip (lip) of the side surface of the edible container. The shape of the lip portion is a shape in which the shape of the side surface portion in the cross section perpendicular to the bottom surface of the edible container, that is, the shape in which the side surface portion extends straightly. It is more preferable. More specifically, a shape in which the lip portion of the molded product does not spread outward as compared with the side surface portion is more preferable, and it is further preferable that the edible container has a linear shape from the side surface portion to the lip portion. By setting it as said shape, concentration of the sheet-like cloth | dough in the female type edge part 10 can be prevented further.

  In FIG. 5, an example of the edible container 30 manufactured using the male mold 2 and the female mold 1 is shown. The edible container 30 is a concave edible container formed by using a molding die composed of a female mold 1 and a male mold 2. And when this edible container 30 is mounted on the plane, the bottom part 32 which has a flat surface which contacts the said plane, and the side part 31 which stood and arranged from the circumference | surroundings of the said bottom part 32 It consists of and. On the inner surface of the side surface portion 31, a groove 33 caused by the protruding portion 23 of the male mold 2 is formed.

  In addition, the edible container 30 shown in FIG. 5 is a thing by which the front-end | tip of the side part 31 was trimmed. By this trimming process, random protrusions present at the tip of the side surface portion 31 are removed, and the tip portion is adjusted to a flat shape. Moreover, although it exists also in the edible container 30 shown in FIG. 5, some wrinkles (it shows as A in FIG. 5) may remain in the front-end | tip part of the edible container after a trimming process.

  FIG. 9 schematically shows a work flow in a process of forming an edible container when a trimming process is included.

  In FIG. 9, (a) is a state before performing the pressing step of pushing the male mold 1 into the female mold 2 in a state where the sheet-shaped food dough 30 ′ is sandwiched between the female mold 1 and the male mold 2. Indicates the state. (B) has shown the state after the said press process. (C) shows the trimming process performed after the said press process is completed. In this trimming process, as shown in (c), the projecting portion 35 projecting from the side surface of the female mold 1 (the portion shown by shading in FIG. 9) is cut out using the cutter 41.

  If the edible container 30 removed from the mold is cooled after the series of operations as described above, the edible container 30 as a product from which the protrusions 35 have been removed by the trimming process is obtained (see FIG. 5). ).

  The edible container according to the present invention includes not only those that have been trimmed as described above, but also those that have not been trimmed. An edible container not subjected to such a trimming process has a shape in which a random protrusion remains at the tip (lip portion) of the side surface.

  And if this edible container 30 is seen from the point which can be favorably used as a container, while the thickness of the bottom face part 32 is 0.5 mm or more and 5.0 mm or less, the side part 31 with respect to the bottom face part 32 is provided. The thickness is preferably 10 times or less, but is not limited thereto. Further, the pressure resistance of the edible container 30 (particularly the pressure resistance of the bottom surface portion 32) is preferably 29.4 N (3.0 kgf) or more from the viewpoint that it can be used favorably as a container, but is not limited thereto. .

  Moreover, about the following description, the case where a waffle bowl (edible container) is manufactured using the dough used for a waffle corn or sugar roll corn manufacture use as a sheet-like dough is demonstrated. In addition, the said waffle bowl is an edible container which has a bottom part manufactured using the dough for a waffle cone or a sugar roll cone.

  And as a manufacturing method of the above-mentioned waffle bowl, after forming dough used for waffle corn or sugar roll corn manufacturing use into a sheet shape, by heating, as a baked dough for forming with an edible container mold Yes.

  And the waffle bowl is manufactured by shape | molding this baking dough with the said edible container shaping | molding die.

  When a waffle bowl is produced from a baked dough using the male mold 2 and the female mold 1, the thickness of the baked dough is generally about 0.5 to 5 mm. The size of the baked dough, that is, the maximum diameter is often about 50 to 200 mm.

  When manufacturing the waffle bowl of the size as described above, the male mold 2 and the female mold 1 can be shaped so that the gap between the male mold 2 and the female mold 1 can mold the waffle bowl. It only has to be.

  In addition, when manufacturing the edible container of the above sizes, and providing a plurality of protrusions 23 on the male side surface 21, the number of the protrusions 23 is about 10 mm between the male side surface 21. The number provided in is the maximum number.

  In the above description, the dough is baked and molded using the male mold 2 and the female mold 1. However, the sheet-like dough is not limited to the above, and for example, unbaked dough such as pie dough is also included in the sheet-like dough. Specifically, for example, after the unbaked dough is formed into a sheet shape, the sheet-shaped dough is made into an edible container using the male mold 2 and the female mold 1 and then baked, thereby being edible. It is good also as a container.

  The male mold 2 and / or the female mold 1 may be provided with a heating device (not shown). For example, when the sheet-shaped dough is a baked dough and has irreversible stretchability immediately after baking but is cured by cooling, when molding using the male mold 2 and the female mold 1 Moreover, since the extensibility of the baked dough can be maintained by heating the mold, an edible container can be manufactured even better. For example, when the sheet-like dough is an unfired dough, the dough is heated after being molded using the male mold 2 and the female mold 1. The final edible container can be manufactured. In addition, when the said sheet-like dough is dough which has not been baked, it is a matter of course that the edible container may be taken out and baked after it is made into an edible container.

  In the above description, the configuration in which the female mold 1 is fixed and the male mold 2 is inserted therein is described. For example, in the state where the male mold 2 is fixed, the female mold 1 is replaced with the male mold 2. You may move so that it may mesh.

  In addition, in the manufacturing method of the edible container according to the present embodiment, a material formed into a sheet by baking the dough is placed between the male mold 2 and the female mold 1, and the male mold 2 is a method of manufacturing an edible container that is molded by engaging two female molds 1 with a gap therebetween, and forms a sheet-like dough having an irreversible stretchability immediately after baking the dough. It may be a method.

  Moreover, the manufacturing method of the edible container concerning this Embodiment is the manufacturing method of the edible container which shape | molds the sheet-like dough which has irreversible stretchability using the type | mold which consists of the female type | mold 1 and the male type | mold 2 Then, a sheet-like cloth made of cloth is placed between the female mold 1 and the male mold 2 and the male mold 2 provided with a projection on the side surface portion is pushed into the female mold 1. A molding method may be used.

  Further, in the manufacturing method of the edible container according to the present embodiment, the sheet-like dough is a dough formed into a sheet shape by baking, and has an irreversible stretchability immediately after the baking. It is more preferable that the dough is formed.

  Further, in the method for manufacturing an edible container according to the present embodiment, when the cross-sectional shape of the male mold and the female mold in a plane perpendicular to the male insertion direction is a polygon, The structure provided in the position corresponding to each vertex of a square is more preferable.

  When the cross-sectional shape of the male mold and the female mold (the shape of the surface perpendicular to the protruding direction of the male mold) is a polygon, when the male mold and the female mold are meshed, the polygon A lot of sheet-shaped food dough concentrates near the top of. Accordingly, wrinkles of the sheet-like food dough are likely to occur near the apex of the polygon. According to said structure, concentration (wrinkle) in the cross-sectional direction of a sheet-like foodstuff dough can be made more uniform by providing a projection part so as to correspond to the vertex of a polygon. Accordingly, even when an edible container having a polygonal cross-sectional shape is manufactured, a shape having an excellent appearance can be created. In addition, about the said cross-sectional shape, although it is set as the male type | mold and the female type | mold above, either a male type | mold and a female type | mold may be sufficient.

  EXAMPLES Hereinafter, although an Example and a comparative example demonstrate this invention further in detail, this invention is not limited at all by these.

[Example 1]
The maximum diameter of the male mold bottom is 104.5 mm, the maximum diameter of the male mold top is 34 mm, the distance (depth) from the male mold bottom to the male mold top is 64 mm, and the cross-sectional shape in the insertion direction of the male mold is shown in FIG. As shown in the figure, it has a shape having eight convex curved portions inscribed in a certain circle and eight concave curved portions protruding toward the center of the circle A, and An edible container was manufactured using a fired sheet-shaped dough using a male mold provided with a protrusion at a position 42 mm from the top of the mold and the male mold and a pair of female molds. Specifically, dough containing wheat flour, starch, sucrose, coloring agents, fats and oils, and water was used. And after supplying this dough to an iron baking plate, the sheet-like dough was manufactured by baking. Then, an irreversible stretchable sheet-like dough immediately after firing was placed on the female mold, and the male mold was pushed into the female mold from above to obtain an edible container. The shape of the edible container obtained was as follows: caliber (maximum diameter) 107 mm, caliber 37 mm at the bottom part, inclination angle 20-30 ° at the side part, depth 64 mm, wall thickness 3.2 mm at the bottom part, meat at the side part The thickness was 3.2 mm. The obtained edible container had a good appearance, and the thickness of the side part of the edible container was uniform.

[Comparative Example]
An edible container was manufactured in the same manner as in Example 1 except that a male mold having no protrusion on the male mold side surface was used. As a result, in the edible container, the thickness of the side surface portion of the edible container was uneven (thinly thin), and cracks occurred in the middle of the side surface portion.

  As described above, by providing the protrusions on the side surface of the male mold, the appearance of the edible container obtained can be improved and the thickness of the side surface can be made uniform. It is possible to prevent the side portion from cracking or cracking.

[Example 2]
In Example 2, the edible container 30 in which the thickness of the bottom surface 31 and the thickness of the side surface 32 were variously changed was manufactured, and the strength was tested. The results are shown in Table 2. In addition, with the pressure | voltage resistance in Table 2, it is immediately before a edible container is damaged using a pressure | voltage resistant measuring device (Product surface: RHEO METER (rheometer), model: NRM-2010J-CW, manufacturer: Fudo Kogyo Co., Ltd.). The result of measuring the load pressure is shown.

  As shown in Table 2, in the edible container 30 after completion, the thickness of the bottom surface portion 32 is 0.5 mm or more and 5.0 mm or less, and the thickness of the side surface portion 31 with respect to the bottom surface portion 32 is If it was 10 times or less, it could be molded and obtained as a finished product. However, the edible container of the present invention is not limited to only satisfying the above numerical range.

  The present invention is not limited to the above-described embodiments, and various modifications can be made within the scope shown in the claims. That is, embodiments obtained by combining technical means appropriately modified within the scope of the claims are also included in the technical scope of the present invention.

  Further, the edible container of the present invention may be manufactured using the edible container molding die described above. As a result, an edible container having a uniform thickness and a good appearance can be provided.

  Further, the edible container of the present invention is a concave edible container formed from a sheet-shaped food dough, and formed using a molding die composed of a pair of female mold and male mold, When the edible container is placed on a flat surface, the bottom surface portion has a flat surface that comes into contact with the flat surface, and a side surface portion that is erected from the periphery of the bottom surface portion. The thickness may be 0.5 mm or more and 5.0 mm or less, and a random protrusion may be provided at the tip of the side surface.

  Further, the edible container of the present invention is a concave edible container formed from a sheet-shaped food dough, and formed using a molding die composed of a pair of female mold and male mold, When the edible container is placed on a flat surface, the bottom surface portion has a flat surface that comes into contact with the flat surface, and a side surface portion that is erected from the periphery of the bottom surface portion. The thickness of the side surface portion may be 10 times or less, and a random protrusion may be provided at the tip of the side surface portion.

  That is, the edible container of the present invention having the above structure is formed by using a sheet-shaped food dough as a raw material and using a molding die composed of a pair of female molds and male molds. The thickness of the part is 0.5 mm or more and 5.0 mm or less, and a random protrusion is formed at the tip of the side part. Further, the edible container of the present invention is made from a sheet-shaped food dough, and is molded using a molding die composed of a pair of female molds and male molds. The thickness of the part is 10 times or less, and a random protrusion is formed at the tip of the side part.

  Here, the “tip of the side portion” means a portion forming the open end portion of the concave edible container. And, the “random protrusion” means, for example, that when the male mold having the above-described protrusion is pressed, an unspecified number of wrinkles are generated at the opening end, and the fabric Means a protrusion formed by randomly gathering.

  An edible container having such a shape can be manufactured by an edible container molding die provided with a protrusion according to the present invention. Manufacture using an edible container molding die provided with a protrusion on this male mold suppresses the phenomenon that the thickness of the bottom part of the edible container becomes thin, and the thickness between the bottom part and the side part Can be reduced. And since the thickness of a bottom face part is 0.5 mm or more and 5 mm or less, it is below the thickness of the grade which can be baked, and has the intensity | strength which dough is not torn when putting ice cream. An edible container can be obtained.

  Moreover, in the edible container of this invention, the random protrusion part is formed in the front-end | tip of a side part, and it can bring out the handmade-like external appearance.

  The edible container may further be obtained by trimming the tip of the side surface portion.

According to this, the random protrusion part which exists in the front-end | tip of a side part is removed, and a front-end | tip part can be adjusted to a flat shape.

  The mold for forming an edible container and the method for producing an edible container of the present invention can be effectively used in the manufacturing industry of edible containers for serving foods such as ice cream and soft cream. In addition, the edible container of the present invention can be effectively used as a container (cone) for serving foods such as ice cream and soft cream.

It is sectional drawing which shows the cross-sectional shape of a male type | mold and a female type | mold. It is a perspective view which shows the cross-sectional shape in a direction perpendicular | vertical with respect to the insertion direction of the said male type | mold. It is a perspective view which shows the structure of the outline of the said male type | mold. It is a perspective view which shows the schematic structure of the other form of the said female type | mold. It is a perspective view which shows an example of the edible container concerning this invention. It is a perspective view which shows the external appearance of the said male type | mold when the shape of a projection part is ring shape. It is a perspective view which shows the external appearance of the said male type | mold when the shape of a projection part is a cone shape. It is a perspective view which shows the external appearance of the said male type | mold when the shape of a projection part is a spiral shape. It is a schematic diagram which shows the flow of the process including a trimming process about the operation | work which shape | molds an edible container. It is sectional drawing of the principal part explaining the problem at the time of fitting the male type | mold and female type | mold in the past. It is sectional drawing of the principal part explaining the problem at the time of fitting the male type | mold and female type | mold in the past.

Explanation of symbols

DESCRIPTION OF SYMBOLS 1 Female type 2 Male type 10 Female type edge part 11 Female type | mold side part 12 Female type | mold bottom part 20 Male type | mold bottom part 21 Male type | mold side part 22 Male type | mold top part 23 Protrusion part 30 Edible container 31 Side part 32 Bottom part 33 Groove A Wrinkles

Claims (9)

Female type,
A pair of edible container molding molds composed of a male mold that pushes a sheet-shaped food dough into the female mold,
The male mold side surface inserted into the female mold is provided with a protrusion for pushing the food dough in the insertion direction of the male mold while maintaining contact with the food dough. A mold for forming an edible container. The female mold is composed of a female mold and a male mold. The female mold is pushed into the female mold using the male mold, and the female mold and the male mold are fitted with the food dough sandwiched therebetween. An edible container mold for forming an edible container,
A mold for forming an edible container, characterized in that the side surface of the male mold is provided with a protrusion that maintains contact with the food dough when the female mold and the male mold are fitted.   The mold for forming an edible container according to claim 1, wherein the protrusion is formed so as to go around the side surface.   The edible portion according to any one of claims 1 to 3, wherein a plurality of the protrusions are provided on the male side surface with different positions in the male axial direction. Mold for container molding. Using a female mold and a pair of male molds, an edible container manufacturing method for manufacturing an edible container by pushing a sheet-shaped food dough into the female mold,
Using a male mold provided with a protrusion on the side surface, and pressing the food dough into the female mold at the top of the male mold and the protrusion, thereby concentrating on the opening of the female mold A method for producing an edible container, wherein the dough is pushed into a female mold. 6. The method for producing an edible container according to claim 5, wherein the sheet-shaped food dough is formed into a sheet shape by baking. The manufacturing method includes a step of baking the sheet-shaped food dough, a step of pressing the baked food dough into the female mold to form an edible container, and a cooling of the formed edible container. Including a process,
In the step of forming the edible container, (1) the mold temperature of the female mold and the male mold is 10 to 100 ° C., (2) the indentation speed is 30 to 400 mm / sec, and (3) the indentation time is 2 to 10 sec. The method for producing an edible container according to claim 5, wherein at least one condition is satisfied. The sheet-shaped food dough contains wheat flour and / or starch and saccharide, and the saccharide is contained in an amount of 20% by weight or more based on the total amount of the wheat flour and / or starch. The manufacturing method of the edible container of any one of Claim 5 to 7 characterized by the above-mentioned. A method for producing an edible container according to any one of claims 5 to 8,
Furthermore, the edible container after shaping | molding contains saccharides 24weight% or more, The manufacturing method of the edible container characterized by the above-mentioned.

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