JP6531320B2 - Container for freezing frozen confectionery material and method for filling frozen confectionery material - Google Patents

Description

The present invention relates to a frozen confectionery icing container used to provide a frozen beverage (frozen beverage) in a shop, coffee shop or restaurant of a convenience store (convenience store), and a frozen confectionery filling method.

DESCRIPTION OF RELATED ART Conventionally, the molding container which can shape | mold the hollow part (concave part) for pouring beverages, such as coffee, milk, juice, alcohol, into ice confectionery, such as ice cream and sherbet, is known widely. According to such a molding container, for example, a beverage such as coffee, milk, juice, alcohol and the like is poured from a machine next to a cash register in a convenience store into a hollow molded into ice confection and mixed with ice confection and finished. Can easily make frozen beverages.

As an example of such a molded container, for example, Patent Document 1 has a container which has a cap whose center is protruded downward and which can mold an added food material filling space at the center of the ice mix. It is disclosed. Further, in Patent Document 2, a main body capable of accommodating the frozen dessert material as a container capable of smoothly pulling out the lid from the frozen dessert material after molding without damaging the frozen dessert material after molding A container is disclosed which comprises a lid capable of molding at least a part of the stored frozen dessert material, and a spiral step is formed on the outer surface of the lid. In addition, in Non-Patent Document 1, after filling the container body with a frozen dessert material, an inner lid such as a jig or a resin molded product is provided to form a desired hollow shape (added food filling space), and There is disclosed a resin molded cup which is inserted into the main body and sealed after the cooling after removing the jig and the like after the opening of the container main body.

Utility Model Registration No. 2590743 Patent No. 5536273

"Sleev Coffee Flape" http: // www. three-f. co. jp / company / pdf / 36-021 coffeeefrappe. pdf

However, it has been pointed out that the conventional molded container has, for example, the following problems (1) and (2).
(1) The cap (inner lid) is not necessary after the user removes the cap or inner lid and pours a beverage such as coffee, milk, juice, alcohol into the molded container in order to eat at the store or store. As the cap (inner lid) protrudes downward in the center and takes a cone-like three-dimensional shape and is bulky, the more users there are, the more waste is generated in the storefront, etc. The problem has also arisen against the social demand for the effective use of resources.
(2) In addition, it has been a cause for the cost increase for filling manufacturers filling the frozen dessert materials, such as the cost of procurement of materials and the burden of container recycling.

Moreover, in the resin molding cup described in Non-Patent Document 1, as described above, after filling the container body with the frozen dessert material, a jig or a resin molding is formed to form a desired hollow shape (addition food filling space). As the inner lid of the product etc. is required, jigs etc. are inserted into the container body, and the jigs etc. are removed after cooling, and the opening of the container body is sealed. It had to be held in a large amount in the factory, and there was a problem that the factor that would increase the manufacturing cost would not be swept away.

Therefore, the object of the present invention is to solve the above-mentioned conventional problems, and a product (product) which can provide an inexpensive frozen beverage in which ice confectionery and liquid are mixed at a store etc. It is an object of the present invention to provide a frozen confectionery icing container and a frozen confectionery filled icing method which can be provided in large quantities with a minimum number of members and at low cost (condition).

Another object of the present invention is to provide a frozen confectionery icing container and a frozen confectionery filling icing method which reduces waste and contributes to resource conservation and contributes to the reduction of environmental load.

Another object of the present invention is that when the opening is positioned at the upper side, the opening of the container body is inverted so that the opening is on the lower side, and the frozen dessert material accumulated and solidified on the opening side is stepped engaged in part zones, upon ice confection material is frozen by its actions user to form an additive ingredients filling space (recess) in the container filled, to guiding the formation of the depression to the container center It is an object of the present invention to provide a frozen confectionery icing container capable of obtaining a frozen beverage by pouring the beverage into the container body and a method for filling frozen confectionery material .

The method for filling frozen confectionery material according to the present invention is
A bottomed container body having a flange formed at the opening and a tapered central vertical cross-sectional shape ;
A sealing member bonded to the flange and sealing the opening;
A step is formed on the opening side of the container body,
A step band area including the step is formed around the opening on the inner side wall of the container body,
The step band area is formed by a set of a plurality of band areas having the same shape and formed at equal intervals,
The step is formed in the step zone region as a V-shaped inward step along the taper of the container body;
When the opening is positioned at the upper side, the step is inverted so that the opening of the container body is on the lower side and the frozen dessert material collected and frozen and solidified on the opening is the step. It performed using frozen dessert material freezing container constituting a locking portion for locking Te swath smell,
A step of filling a frozen dessert material into a part of the frozen dessert material freezing container;
A sealing step of ice confection material to seal the opening subjected to the sealing member to the flange of the has been the ice confection material freezing container filling,
Moves to a state where the opening was integrated by moving the ice confection material to the opening side by inverting the sealed the ice confection material freezing container, forming a space on the bottom side of the ice confection material freezing container Space forming process,
Filling icing ice confection material characterized by comprising a cooling step of forming the frozen dessert material the ice confection material freezing container in a state where the bottom side to form the space portion of the freezing container and cooled ice confection material as ices It is a method.

The container for freezing frozen confectionery material according to the present invention has a bottomed container body having a flange formed at the opening and a tapered central longitudinal cross-sectional shape;
A sealing member bonded to the flange and sealing the opening ;
It is a container for freezing frozen confectionery material, wherein a step is formed on the opening side of the container body,
A step band area including the step is formed around the opening on the inner side wall of the container body,
The step band area is formed by a set of a plurality of band areas having the same shape and formed at equal intervals,
The step is formed in the step zone region as a V-shaped inward step along the taper of the body.
When the opening is positioned at the upper side, the step is inverted so that the opening of the container body is on the lower side and the frozen dessert material collected and frozen and solidified on the opening is the step. It is a container for freezing a confectionery material characterized by comprising a locking portion that locks in a band area.

A plurality of the stepped portions may be formed vertically as V-shaped stepped portions which obliquely run in the stepped portion region.

Assuming that the angle of V of the V-shaped stepped portion is α and the pitch of the stepped portion is H, the angle α of V and the pitch H of the stepped portion can be formed uniformly.

Indications for indicating the order of loosening the frozen dessert material in the container body are arranged circumferentially at equal intervals on the surface of the sealing member, and the number of the indications and the number of the step band areas are made to correspond. You should do it.

According to the present invention, the following effects are achieved.
(1) A product that can provide low-cost frozen beverages mixed with frozen confections and liquids at the store, with a minimum number of components and at low cost, can be provided in large quantities, for frozen confectionery materials There is obtained a container and a method for filling frozen desserts.
(2) A container for freezing confectionery material and a method for filling and freezing confectionery material can be obtained, which contributes to the conservation of resources and contributes to the reduction of environmental load.
(3) When the opening is positioned at the upper side, the opening of the container body is inverted so that the opening is on the lower side, and the frozen dessert material accumulated and frozen and solidified on the opening is locked in the step zone region; It is possible to guide guiding the formation of a recess in the center of the container when the user places an additive food filling space (indentation) in the container filled with the frozen dessert material by the user's own action, and the beverage is a container A container for freezing frozen confectionery material provided with a frozen beverage and a method for filling frozen confectionery material are provided by pouring into the main body .

It is a perspective view which shows the structure of the 1st Example of the container for frozen dessert materials which concerns on this invention, and shows the state which isolate | separated the container main body and the sealing member. It is a front view which shows the structure of the container for frozen dessert material freezing shown in a 1st Example, and shows the state which isolate | separated the container main body and the sealing member. It is a top view of the container main part which comprises the container for frozen dessert material freezing shown in the 1st example. It is a front schematic diagram which fractures | ruptures and shows the right half part of the container main body which comprises the container for frozen dessert material freezing shown in a 1st Example. It is a central longitudinal cross-section partial enlargement schematic of a container main body which shows a non-slip formed in an inner wall by the side of an opening in a container main body which constitutes a container for frozen dessert material freezing shown in the 1st example. It is a stack figure of a container main part which constitutes a container for frozen dessert material freezing shown in the 1st example. It is a flowchart of the filling freezing method of the frozen dessert material which concerns on this invention. It is a cross-sectional schematic diagram of the container for freezing a frozen dessert material at the time of the frozen dessert material filling process at the time of performing the filling freezing method of frozen dessert material. It is a cross-sectional schematic diagram of the container for frozen dessert material freezing at the time of the sealing process which seals the opening part by the sealing member at the time of performing the filling freezing method of frozen dessert material. It is a cross-sectional schematic diagram of the container for freezing a frozen dessert material at the time of the space formation process at the time of performing the filling freezing method of frozen dessert material, a cooling process, and transport. It is a cross-sectional schematic at the time of the store display of the container for freezing a confectionery material containing iced confectionery formed by freezing a confectionery material. It is a cross-sectional schematic diagram of the container for freezing confectionery material which shows the use condition of the container for freezing confectionery material, and shows the state where the user is loosening frozen dessert using both hands in the shop front. It is a cross-sectional schematic diagram of the container for freezing confectionery material which shows the use condition of the container for freezing confectionery material and which shows the state which the user peeled off the seal member from the flange in the shop front. It is a perspective view which shows the frozen dessert accommodated in the container for frozen dessert material freezing, and freezing. When an external force is applied to the frozen dessert contained in the frozen dessert material freezing container from the outside of the container body to loosen the frozen dessert, the center of the frozen dessert takes a substantially conical shape in the space on the bottom side of the container body and drops spontaneously It is a perspective view of the frozen confectionery which shows the state in which the substantially conical shape which fell substantially conical shape and substantially the same shape was formed in the approximate center of a frozen confection. It is a cross-sectional schematic diagram of the container for freezing confectionery material which shows the use condition of the container for freezing confectionery material and shows the state in which the user is injecting the drink using the fixture of a store installation in a shop front. It is a cross-sectional schematic view of the frozen dessert material freezing container in a state where the frozen dessert material freezing container is used, the user stirs the frozen dessert and the beverage, sets the overcap and the straw in the store, and completes it to provide the frozen beverage. . It is a top view which shows the structure of the reference example of the container for freezing a confectionery material. It is a central longitudinal cross-section schematic of FIG. It is a top view which shows the structure of the 2nd Example of the container for freezing dessert materials which concerns on this invention. It is a central longitudinal cross-section schematic of FIG. It is a top view which shows the sealing member suitably used for the container for freezing a frozen dessert material shown in FIG. It is a perspective view of the container for frozen dessert material freezing which shows the state sealed by the sealing member shown in FIG.

Prior to the description of the embodiments, the concept of the present invention will be described with reference to the reference examples shown in FIGS.

FIG. 18 is a plan view showing the configuration of a reference example of the frozen confectionery material freezing container, and FIG. 19 is a schematic central longitudinal cross-sectional view of the frozen confectionery material freezing container shown in FIG.

In FIGS. 18 and 19, the frozen confectionery material freezing container is formed as a translucent resin container, and has a sealing member and a container body 8. The container body 8 has an opening 80, and a flange 81 is formed in the opening, and the container body 8 is formed as a bottomed container body having a tapered central longitudinal cross-sectional shape. The seal member is bonded at the flange 81 to seal the opening 80. Reference 84 is the bottom.

Around the opening side of the inner side wall 82 of the container body 8, a plurality of annular step portions are formed up and down along the circumference of the inner side wall of the container body, and the frozen dessert after cooling to the inner side wall A locking portion (non-slip) 83 is formed to improve biting of the wood (ice confection).

That is, the locking portion 83, the inner around the opening side of the side wall 82, three inwardly directed annular step formed on the upper and lower at equal intervals along the taper of the inner side wall of the container body 8 The portions 86A, 86B, 86C are formed in steps (see FIG. 19). Thus, in the cooled state of the frozen confectionery material, irregularities are formed on the outer periphery of the side wall of the ice cube of the truncated cone.

Hereinafter, embodiments of the present invention will be described with reference to FIGS. 1 to 17 and 20 to 23.

About the frozen confectionery freezing container:
The frozen dessert material freezing container provided by the present invention will be described with reference to the attached drawings.

(First embodiment)
1 to 6, 8 and 10, the frozen dessert material icing container 1 is formed as a translucent resin container, and has a sealing member 2A and a container main body 3. The container body 3 has an opening 30, and the flange 31 is formed in the opening, and the container 3 is formed as a bottomed container main body having a tapered central longitudinal cross-sectional shape. The seal member 2A is bonded to the flange 31 to seal the opening 30. Reference numeral 34 is a bottom, and 40 is a frozen confectionery filled spout.

A locking portion (non- slip ) 33 is formed around the opening side of the inner side wall 32 of the container main body 3 in order to improve biting of the frozen dessert (ice) 100 after cooling to the inner side wall.

The locking portion 33 is formed as inward steps 36A, 36B, 36C, 36D, 36E along the taper of the side wall of the inner side wall around the opening side of the inner side wall 32 of the container main body 3 . That is, the step portion, the container body of the inner wall of the opening side of the stepped portion zones 37A formed at equal intervals around, 37B, 37C, 37D, are formed in 37E, the stepped portion zones A plurality of V-shaped step portions are formed in the upper and lower portions as the step portions are inclined (see FIG. 5). Here, the stepped portion zone region is formed by a set of a plurality of banded regions formed at equal intervals in the same shape. The step is formed in the step zone region as a V-shaped inward step along the taper of the container body. Therefore, when the opening is positioned at the upper side, the stepped portion is inverted so that the opening of the container body is on the lower side, and is accumulated on the opening side and frozen and solidified. The locking portion is configured to lock in the step band area. The stepped portion band region, the strength imparted to constitute the inverted triangle at the flange of the high container body having V-shaped and rigid, while the intermediate region interposed between the step portion band region, the strength in the smooth The strength is lowered to reduce the relative strength and the structure is easily deformed even by a weak force. As shown in FIG. 5, the angle of the V is α, the pitch H of the step, and the tip R of the V may be uniform or may be gradually changed (stepwise). Thus, in a state where the frozen dessert material is cooled, a V-shaped uneven surface in which the step portion is inclined is formed on the outer peripheral side wall of the frozen dessert of the truncated cone (see FIGS. 14 and 15).

The container main body 3 which comprises the said frozen dessert material freezing container 1 has stackability, as FIG. 6 shows.

The frozen dessert material freezing container 1 is filled with a frozen dessert material 100, the opening 30 is sealed by the sealing member 2A, is inverted, and cooled by integrating frozen dessert material 100 directly below the opening, the container body Cooling transport can be performed with the space 35 formed on the bottom side (FIG. 10).

When the frozen dessert material 100 freezes, the volume slightly increases, so the air in the space 35 forms a slightly compressed state.

Second Embodiment
The modification of a latching | locking part ( slip ) is shown to FIG. 20, FIG. The locking portion is formed at six places at equal intervals around the opening side of the inner side wall 92 of the container body 90, and further along the taper of the side wall of the inner side wall (from the opening to the bottom) It may be formed as a stepped portion zones having a slightly deeper (a height) zones reaching the half of the height.

In this second embodiment,
(1) A frozen confectionery material freezing container is formed as a translucent resin container and has a sealing member 2B and a container main body 9;
(2) The container body 9 is provided with an opening 90, a flange 91 is formed in the opening, and a central vertical cross-sectional shape is formed as a bottomed container body having a tapered shape;
(3) A point at which the sealing member 2B is adhered to the flange 91 to seal the opening 90;
(4) A locking portion (non- slip ) 93 is formed around the opening side of the inner side wall 92 of the container main body 9 in order to improve biting of a frozen dessert (ice) after cooling to the inner side wall;
(5) The locking portion 93 is formed as an inward stepped portion along the taper of the side wall of the inner side wall around the opening side of the inner side wall 92 of the container main body 9;
(6) step portion, the container body of the inner wall of the opening stepped portion band formed at equal intervals around the side regions 97 (97A, 97B, 97C, 97D, 97E, 97F) is formed in a step portion zone In the area, a plurality of V-shaped step portions in which the step portions are obliquely formed are formed at the top and the bottom;
(7) When the opening portion is positioned upward, the step portion is inverted so that the opening portion of the container body is on the lower side, and the frozen dessert material accumulated in the opening portion side is solidified in the step portion zone A point constituting a locking portion to be locked at
(8) The step zone area is formed by an assembly of a plurality of zone areas which have the same shape and are formed at equal intervals;
( 9 ) The step zone area is an inverted triangle composed of a V-shaped and a rigid container flange to impart strength, while the intermediate area sandwiched between the step zone areas is smoothed to provide strength. Lower the rigidity to lower the relative strength and make it easy to deform even with weak force;
( 10 ) As in FIG. 5, assuming that the angle of the V is α, the pitch of the steps is H, and the tip of the V is R, the angle α of the V, the pitch H of the steps, the tip of the V R may be uniform or, of course, may be formed by changing gradually (stepwise):
( 11 ) As in the case of FIGS. 14 and 15, in the cooled state of the frozen dessert material, a V-shaped uneven surface in which the step portion is obliquely formed is formed on the side wall outer periphery of the frozen dessert of the truncated cone;
(1) to ( 11 ) are the same as in the first embodiment, but
( 12 ) The step region is formed in six places at equal intervals as inward steps along the taper of the side wall of the inner side wall around the opening side of the inner side wall 92 of the container main body 9 point;
( 13 ) The step region is formed along the taper of the side wall of the inner side wall of the container body (from the opening to the bottom) at about half the height of the container;
( 12 ) ( 13 ) is different from the first embodiment. Reference numeral 94 is the bottom.

(Modification of seal member)
A sealing member 2B suitably used for the frozen confectionery material freezing container according to the second embodiment is shown in FIG. 22 and FIG. This seal member 2B is a symbol for indicating the order of loosening the frozen dessert material (ice dessert) in the cup container main body 9 on the surface of the seal member, for example, the numbers "1, 2, 3, 4, 5, 6" The letters are arranged at equal intervals circumferentially, and furthermore, the meaning of this notation (number) is in Japanese, "Please push the cup in numerical order before peeling this seal and loosen the ice" and this Japanese An English letter having the meaning of “Look before you remove this seal, squeeze the cup following the numbers to loosen up the ice”. Then, the number of notations (1, 2, 3, 4, 5, 6) indicating the order of melting the frozen confections is made to correspond to the number of step zone regions (97A, 97B, 97C, 97D, 97E, 97F). It is arranged. Thus, the display of the seal member 2B allows the user to easily loosen ice confections because the user visually recognizes and guides the order in which the ice confections in the frozen confectionery icing container are loosened. In that case, a space filled with additives (indentation) will be formed in the container filled with frozen dessert material frozen by the user's own action, but at that time, it is possible to form an indentation in the center of the container .

Therefore, containers for freezing frozen dessert materials containing frozen dessert materials and stored as frozen desserts can be provided as frozen beverages by pouring beverages such as coffee, milk, juice, alcohol and the like into containers at shops, cafes and restaurants of convenience stores. It can be used.

About the filling freezing method of frozen dessert material:
Next, a method for filling frozen confectionery material provided by the present invention will be described with reference to the attached drawings. The method of filling and freezing frozen dessert materials is performed using the above-described frozen dessert material freezing container, and is performed according to the following steps (1) to (4) (FIG. 1 to FIG. 10, FIG. 11 to FIG. 21).

(1) Frozen confectionery material filling process A flange is formed at the opening, and a central vertical cross-sectional shape is formed into a taper to the inner side wall of the container body around the opening side of the inner side wall of the container body. The frozen dessert material is filled in a part of the bottomed frozen dessert material icing container on which a locking portion (non- slip ) for biting the frozen dessert material is formed.
(2) a sealing step <br/> ice confection material to seal the opening subjected to flange sealing member of the container for has been frozen dessert material icing filling.
(3) Space formation process
Moves to a state where the opening was integrated by moving the ice confection material to the opening side by inverting the sealed frozen dessert material freezing container, to form a space portion on the bottom side of the container for frozen dessert material icing.
(4) the space in the cooling step <br/> bottom side to cool the ice confection material freezing container in a state of forming a forming a frozen dessert material as frozen confections.

About the usage of the frozen frozen confectionery freezing container:
Further, the method of using the frozen dessert material icing container will be described with reference to the attached drawings.

In FIG. 11 to FIG. 17, the user holds the frozen dessert (cold dessert material) 100 accumulated immediately under the opening 30 of the container main body 2 in the state where the opening of the container main body is sealed and sealed. When the container body is erected and the whole container body is reshaped with both hands 400 and 401 (see FIGS. 11 and 12), the ice candy 100 in close contact with the slope of the inner wall of the container body and the space portion 35 at the bottom of the container body On top of it and the freestanding confectionery 100A separates. That is, when an external force is applied to the frozen dessert contained in the frozen dessert material freezing container from the outside of the container body to loosen the frozen dessert, the center of the frozen dessert takes a substantially conical shape in the space on the bottom of the container body And a substantially conical space having substantially the same shape as that of the dropped conical shape is formed substantially at the center of the frozen dessert (the conically-shaped falling portion 100A of the frozen dessert 100 falls spontaneously at the bottom 35 of the container body 3 At the bottom a layer of constant thickness is formed. After the seal is opened, the frozen beverage to be provided for the user's use is provided by injecting the liquid 200 supplied from the store-installed fixture spout 50 into the conical space 101 created on the frozen dessert. In addition, when the heated liquid is poured from the container 50 installed in the store after opening the seal, the frozen dessert 100 accumulated and frozen immediately below the opening of the container body remains sealed in the opening. In the space at the bottom of the container, by separating the free standing confectionery that is on the bottom of the container at the bottom of the container and the frozen confectionery that is in close contact with the slope of the inner wall of the container Thermal deformation is prevented by the frozen confection which drops the frozen confection and which forms a layer of constant thickness on the inner wall and bottom. Reference numeral 60 is an overcap, 70 is a straw, and 300 is a finished beverage.

DESCRIPTION OF SYMBOLS 1 Frozen container material freezing container 2A Seal member 2B Seal member 3 Container main body 8 Container main body 9 Container main body 30 Opening part 31 Flange 32 Inner side wall 33 Locking part 34 Bottom part 35 Space part 36A Step part 36A Step part 36B Step part 36C Step part 36D Step part 36E step portion 37A step portion region 37B step portion region 37C step portion region 37D step portion region 37E step portion region 40 frozen dessert filled spout 50 store installation fixture spout 60 overcap 70 straw 80 opening 81 flange 82 inside Wall 83 locking portion 84 bottom portion 86A annular step 86B annular step 86C annular step 90 opening 91 flange 92 inner wall 93 locking portion 94 bottom 97A step band area 97B step band area 97C step band Region 97D Stepping region 97E Stepping region 97F Stepping region 100 Ice confectionery material
100A conical descent part 101 conical space part 200 injection beverage 300 finished beverage

Claims (4)

A bottomed container body having a flange formed at the opening and a tapered central vertical cross-sectional shape ;
A sealing member bonded to the flange and sealing the opening;
A step is formed on the opening side of the container body,
A step band area including the step is formed around the opening on the inner side wall of the container body,
The step band area is formed by a set of a plurality of band areas having the same shape and formed at equal intervals,
The step is formed in the step zone region as a V-shaped inward step along the taper of the container body;
When the opening is positioned at the upper side, the step is inverted so that the opening of the container body is on the lower side and the frozen dessert material collected and frozen and solidified on the opening is the step. Using a container for freezing the frozen dessert material which constitutes a locking portion to be locked in the band area,
A step of filling a frozen dessert material into a part of the frozen dessert material freezing container;
A sealing step of ice confection material to seal the opening subjected to the sealing member to the flange of the has been the ice confection material freezing container filling,
Moves to a state where the opening was integrated by moving the ice confection material to the opening side by inverting the sealed the ice confection material freezing container, forming a space on the bottom side of the ice confection material freezing container Space forming process,
Filling icing ice confection material characterized by comprising a cooling step of forming the frozen dessert material the ice confection material freezing container in a state where the bottom side to form the space portion of the freezing container and cooled ice confection material as ices Method. A bottomed container body having a flange formed at the opening and a tapered central vertical cross-sectional shape;
A sealing member bonded to the flange and sealing the opening ;
It is a container for freezing frozen confectionery material, wherein a step is formed on the opening side of the container body,
A step band area including the step is formed around the opening on the inner side wall of the container body,
The step band area is formed by a set of a plurality of band areas having the same shape and formed at equal intervals,
The step is formed in the step zone region as a V-shaped inward step along the taper of the container body;
When the opening is positioned at the upper side, the step is inverted so that the opening of the container body is on the lower side and the frozen dessert material collected and frozen and solidified on the opening is the step. A container for freezing frozen confectionery material, comprising a locking portion for locking in a band area. When the angle of V of the V-shaped stepped portion is α and the pitch of the stepped portion is H, the angle α of V and the pitch H of the stepped portion are uniformly formed. A container for freezing frozen desserts according to item 2 . Indicated at equal intervals circumferentially on the surface of the seal member for indicating the order of loosening the frozen dessert material in the container body, and further correlating the number of the inscription with the number of the step band areas. The container for freezing frozen confectionery material according to claim 2 or 3 , wherein the container is disposed.

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