JPH047745Y2 - - Google Patents

Description

[Detailed Description of the Invention] [Industrial Field of Application] This invention relates to a cup case for baked foods, and more specifically, to a cup case for baked foods that is less prone to punctures at the adhesive part of the cup case due to expansion of baked goods. be.

[Prior Art] As a conventional cup case for baked foods, there is one proposed by the present applicant and shown in Japanese Utility Model Publication No. 35021/1983.

The cup case for baked foods described in the above-mentioned publication is such that the circumferential tensile strength of the thermoplastic bonded portion is determined to be substantially larger than the radial expansion force of the case that occurs when the food dough inside the case is baked. be.

[Problems to be solved by the invention] However, in the cup case for baked foods described in the above publication, the oil and fat applied to the inner surface of the case during baking overlaps and seeps into the capillary surface of the bonded area, reducing the adhesive strength. The problem is that it becomes easier to get a flat tire.

[Means for solving the problem] The above problem is solved by forming a plurality of thermosetting adhesive parts and a plurality of thermoplastic adhesive parts alternately adjacent to each other in the bonded part of the main body forming body. be done.

[Function] When creating the cup case for baked foods of this invention, the bonded part is first bonded and held in shape by applying heat and pressure to the thermoplastic adhesive part for a short period of time, and then heated to a temperature higher than the above heating temperature. By applying heat at a lower temperature for a longer time than the above to perform secondary bonding at the thermosetting joint, the heat at the thermosetting joint prevents the oil and fat applied to the inner surface of the cup from seeping into the joint. It prevents seepage into the plastic adhesive and prevents the cup from puncturing during firing.

Furthermore, even if the thermoplastic adhesive part comes off, the thermosetting adhesive has the effect of preventing punctures at the entire joint.

[Example] As shown in FIG. 1, the cup case for baked foods of this invention has a fan-shaped main body forming body 1 made of thin paper that forms the cup body, and a semicircular border decoration 2 is provided on the long-axis edge side. A triangular bottom attachment flap 3 is formed on the short edge side, and parallel perforations 4 are provided at a constant interval approximately in the center.

As shown in FIG. 2, a fixed width on the edge 5 side of the main body forming body 1 is used as a bonded part 7, and this bonded part 7 is divided into a plurality of parts, and first, as an example, a thermosetting material is coated with starch glue. Adhesive portions 8A are provided, and then, as an example, thermoplastic adhesive portions 8B on which a thin film of polyvinyl acetate resin is formed are alternately provided.

As shown in FIG. 3, the main body forming body 1 described above is obtained by wetting the thermosetting adhesive portion 8A of the bonding portion 7, overlapping the edge 9 on the bonding portion 7, and applying the thermoplastic bonding portion 8B to the thermoplastic bonding portion 8B. Applying enough heat and pressure to melt the polyvinyl acetate resin thin film, first perform primary bonding at the thermoplastic adhesive part 8B, and then apply heat at a lower temperature than the above heat to harden the glue that has melted due to moisture. Perform secondary bonding to the edge 5.
and end edge 9 are joined. Therefore, there is no need to use an instrument to maintain the shape until the thermosetting joint 8A is completely joined.

As shown in FIG. 4, the flap 3 has a triangular shape with a height approximately equal to the radius on the small diameter side and the base dividing the circumference of the small diameter side of the tapered case body 1A into multiple equal parts, and is formed after the formation of the case body 1A. A mold 15 is inserted to form a plane with the folding flap 3 on the inside along the broken line 10 shown in FIG.

After this formation, the bottom plate 11 is divided into two parts in the radial direction with the same radius as the small diameter side, and the thermosetting adhesive part 12A is provided on the inside and the thermoplastic adhesive part 12B is provided on the outside, as shown in FIG. As shown, in the same manner as described above, the adhesive parts 12A and 12B are placed on the outer surface of the flap 3 and bonded under pressure and heat to form a cup 13 as shown in FIGS. 6 and 8.

By putting the dough to be baked into the cup 13 and baking it, the cup 13 as shown in FIG.
The baked product 14 is baked so as to bulge out from the opening.

In this case, since the bonding portion 7 is formed wide, the overlapping bonding dimension can be large, and since the thermosetting bonding portion 12A and the thermoplastic bonding portion 12B are bonded by bonding portions having different properties, it is possible to Even if the object 14 expands, the joint will not be punctured.

The dough that is the content of Cup 13, which is the subject of this invention, is a raw material for baking or steamed confectionery, and this raw material mainly contains starch, sugar, fats and oils, and water.
Because these are mixed and kneaded, the moisture content is 10~
At about 50% (by weight), even if moisture comes out as water or an aqueous solution from the kneaded raw materials for confectionery, there will be no problem with the bonding state of both the thermosetting adhesive part 12A and the thermoplastic adhesive part 12B. Even if a problem occurs in the curable adhesive part 12A, the thermoplastic adhesive part 1
There is no problem with 2B because it does not cause any inconvenience.

The cutlet 13 of this invention is a cup for such a water-containing kneaded product, and the kneaded confectionery raw materials can be baked or steamed together with the cup, or the baked evaporated product thereof can be transferred while being inside the cup 13. It is a cup that can be used consistently from the time of manufacture to the time of eating, in that it is used as the cup 13 until the contents are eaten.

[Effects of the invention] The cup case for baked foods of this invention adopts a means to solve the above-mentioned problems.
The main body forming body and the flap and the bottom plate are bonded and positioned at the adhesive part where the adhesion speed is relatively fast, and the adhesive part where the adhesion speed is slow is cured to maintain the shape of the adhesive part. It is easy to process because it does not need to be held, and it can withstand moisture sufficiently and the bonding strength does not deteriorate, so it has the effect that the cup will not be punctured by the expansion force of the dough during baking.

[Brief explanation of the drawing]

The figures show one embodiment of this invention; Figure 1 is an exploded view of the cup body, Figure 2 is the first
Fig. 3 is an enlarged sectional view of a part of the main body forming body taken along the line A-A in the figure; Fig. 3 is an enlarged sectional view of the bonded portion;
7 to 7 are explanatory diagrams of the procedure for pasting the bottom of the cup, and FIG. 8 is a sectional view. 1... Main body forming body, 7... Bonding part, 8A
...Thermosetting adhesive part, 8B...Thermoplastic adhesive part.

Claims (1)

[Scope of utility model registration request] A plurality of thermosetting adhesive portions 8A and a plurality of thermoplastic adhesive portions 8B are formed alternately adjacent to each other on the bonded portion 7 of the main body forming body 1, and the circumferential tensile strength of the bonded portion 7 is determined by the tensile strength in the circumferential direction of the bonded portion 7. 1. A cup case for baked food, characterized in that the expansion force in the radial direction of the main body forming body 1 is determined to be substantially larger than the radial expansion force of the main body forming body 1 that occurs during baking of the food dough.