JPH0343129Y2 - - Google Patents

Description

[Detailed description of the invention] A. Industrial application field This invention is a product sold in a state where a gel-like solid substance and a sol-like fluid substance are filled in the same container, as seen in commercially available puddings, mousses, and jellies. Concerning cup-shaped containers for desserts.

Here, the sol-like fluid is a general term that includes not only fluids in which a desired raw material is dissolved in a liquid, but also liquids such as diuses.

B. Prior Art The cup-shaped containers for desserts currently on the market have smooth inner walls and are slightly expanded upward so that the contents can be easily transferred to a saucer or the like.

The contents are commercially available in the form of sauces, which are sol-like fluids, that settle at the bottom of the container, and there is a boundary between the sauces and the confectionery, which is the main part of the dessert, which is a gel-like solid located above the container. There is no intervention and the two are in direct contact.

C. Problems that the invention aims to solve Since the above desserts filled in cup-shaped containers are intended for commercial sale, they go through numerous processes such as factory processes and product sales routes before being delivered to retailers. It is delivered to the customer's home, but during that time, transportation by truck, loading, unloading,
During packaging, the main confectionery products tend to lose their shape because they are tilted or subjected to vibrations.

In addition, the main confectionery located above the container is a gel-like solid, whereas the precipitated sauce is a sol-like fluid. Due to vibrations during transportation, there is a slight gap between the main confectionery and the main confectionery placed in the cup. It can be easily recognized even from the outside.

Conventional cup-shaped containers do not have anything interposed at the interface between the confectionery and sauce, which are the main ingredients of the dessert, so the two may mix or the sauce may enter the top, reducing the product value. This could easily lead to a decline.

D. Means for solving the problem The present invention was completed as a result of intensive research in order to solve the above-mentioned drawbacks of desserts in which the main sweets and sauces are packed in the same container from the viewpoint of the structure of the container. This is a cup-shaped container in which a gel-like solid material and a sol-like fluid material are separated vertically and filled into the same container. A boundary weir with an L-shaped cross section consisting of a horizontal overhanging wall with a constant protruding width and a rising wall rising upward from the tip of the horizontal overhanging wall is installed around the perimeter, and a receiving bottom is connected below the boundary weir. It's what I did.

E. Function The boundary weir installed around the inside of the container acts as a rib, increasing the strength of the container itself and preventing the container from being destroyed due to load shifting. Since the outer periphery of the object is held efficiently, the shape of the contents is maintained and deformation when the dessert is transferred to a saucer or the like can be prevented. Also, the boundary weir acts as a stopper, and above the container,
There is some space between the inner wall surface and the main confectionery.
Even if this happens, there is no risk that the prices of sources will increase.

F. Embodiment FIG. 1 shows a cross-sectional view of a cup-shaped container 1 according to the present invention, in which an opening 2 is formed above the cup-shaped container 1, and an opening 2 is formed in the lower part of the inner circumferential wall 3 of the container. A horizontal overhanging wall 4 is provided around the periphery, and rising walls 5, 5 are connected to the tip of the horizontal overhanging wall 4, and a boundary weir 6 having an L-shaped cross section is constituted by these walls. Below the boundary weir 6, a receiving bottom 7 is formed continuously from the base end of the horizontal projecting wall 4 to the inner peripheral wall 3.

To illustrate the manufacturing process of a product containing pudding in the cup-shaped container of the present invention formed in this way, first, two types of confectionery to be filled into the container, namely:
Pudding mixture and caramel sauce are manufactured by a well-known method, and then the cup-shaped container 1 of the present invention is filled with pudding mixture, and then caramel sauce is gently filled from approximately the center of the opening 2 of the container. Since the caramel sauce has a higher specific gravity than the pudding mixture, the caramel sauce passes through the pudding mixture and settles at the bottom of the container 1. At this point, the caramel sauce is mixed into the rising wall 5 at the boundary weir 6.
Adjust the filling amount so that it does not exceed the tip.

After each of the two types of confectionery types is filled, the container 1 is covered with a lid 8 and sealed, heated until the pudding mixture located at the top of the container 1 hardens, and then cooled.

Pudding is produced through the above steps, packed in boxes, stored in a refrigerator, and then shipped. Thereafter, the products are sold to customers through well-known sales channels and served on the dining table at home in the form shown in the second figure.

If the cup-shaped container of the present invention is used, the boundary weir 6 provided around the inner circumferential wall of the container 1 becomes a rib and the container 1
It plays the role of reinforcing the whole container, and the contents are supported and shaped by the horizontal overhang 4 and rising wall 5 of the boundary weir 6, and the sauce rises along the inner wall of the container due to the boundary weir 6. Since the shape is also prevented from being damaged, the shape immediately after manufacture can be reproduced on the dining table.

In the above embodiment, the receiving bottom 7 is continuously provided from the base end of the horizontal projecting portion 4, but as shown in the third figure, the receiving bottom 7 may be provided continuously from the tip of the horizontal projecting wall 4. Depending on the method, the outer shape of the container can also be formed into an inverted convex shape.

The volume of the receiving bottom 7 corresponds to the volume of the sauces, and the boundary weir corresponds to the height of the separating surface between the caramel sauce and the pudding mixture.

The dessert to be placed in this cup-shaped container is not limited to pudding, but can be used for any dessert such as mousse, jelly, etc. as long as the main confectionery and sauce can be filled in the same container.

G. Effects If the cup-shaped container of the present invention is used as a container for a dessert, such as pudding, where the main confectionery and sauce are filled in the same container, the shape of the contents can be prevented from collapsing due to the boundary weir.

The boundary weir also serves as a rib, adding to the reinforcing effect of the container itself.

Furthermore, there is no possibility that the sauces sinking to the bottom of the container will rise to the top of the container by being transmitted through the inner wall of the container due to the vibration.

Especially when it comes to desserts, not only taste but also aesthetic factors play an important role.
No matter how good the dessert is, if it doesn't look good, the point of serving the dessert is halved. However, by using the cup-shaped container of the present invention, a beautiful dessert can be served, making it a soothing snack or after-meal experience. Therefore, this achievement is enormous.

[Brief explanation of the drawing]

Figure 1 is a sectional view of the cup-shaped container of the present invention, Figure 2 is a sectional view of the cup-shaped container of the present invention;
The figure is a perspective view of a product containing pudding in the cup-shaped container, and FIG. 3 is a sectional view of another embodiment of the present invention. DESCRIPTION OF SYMBOLS 1... Cup-shaped container, 2... Opening, 3... Inner peripheral wall, 4... Horizontal overhanging wall, 5... Rising wall, 6... Boundary weir, 7... Receiving bottom, 8... Lid.

Claims (1)

[Scope of utility model registration request] In a cup-shaped container in which a gel-like solid material and a sol-like fluid material are separated vertically and filled into the same container, a horizontal projecting wall with a constant inward protrusion width is installed at the height of the separation surface of the inner wall of the container. A cup-shaped container is provided with a boundary weir having an L-shaped cross section, consisting of a rising wall rising upward from the tip of the horizontally extending wall, and a receiving bottom connected below the boundary weir.