JPH0484849A - Method for packaging japanese cake and package structure - Google Patents
Method for packaging japanese cake and package structureInfo
- Publication number
- JPH0484849A JPH0484849A JP2196941A JP19694190A JPH0484849A JP H0484849 A JPH0484849 A JP H0484849A JP 2196941 A JP2196941 A JP 2196941A JP 19694190 A JP19694190 A JP 19694190A JP H0484849 A JPH0484849 A JP H0484849A
- Authority
- JP
- Japan
- Prior art keywords
- cake
- cylindrical
- fresh
- lid
- fresh confectionery
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 238000004806 packaging method and process Methods 0.000 title claims description 8
- 238000000034 method Methods 0.000 title claims description 7
- 230000001954 sterilising effect Effects 0.000 claims abstract description 3
- 238000007789 sealing Methods 0.000 claims abstract 2
- 235000009508 confectionery Nutrition 0.000 claims description 25
- 238000010438 heat treatment Methods 0.000 claims 1
- 238000004519 manufacturing process Methods 0.000 abstract description 4
- 239000011086 glassine Substances 0.000 abstract 2
- 239000000123 paper Substances 0.000 abstract 2
- 239000000796 flavoring agent Substances 0.000 abstract 1
- 235000019634 flavors Nutrition 0.000 abstract 1
- 238000004321 preservation Methods 0.000 abstract 1
- 235000014121 butter Nutrition 0.000 description 4
- 230000000694 effects Effects 0.000 description 3
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 description 1
- 229910052782 aluminium Inorganic materials 0.000 description 1
- 238000009924 canning Methods 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000009928 pasteurization Methods 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
Landscapes
- Closing Of Containers (AREA)
- Confectionery (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
Description
【発明の詳細な説明】
〈産業上の利用分野〉
本発明は、生菓子を製造直後、缶内に入れ、長期保存す
るための生菓子の包装に間するものである。DETAILED DESCRIPTION OF THE INVENTION <Industrial Application Field> The present invention is for packaging fresh confectionery for long-term storage by placing fresh confectionery in a can immediately after production.
〈従来の技術〉
従来、プラムケーキ・バターケーキ・マロンケーキ等の
生菓子を缶詰めにしたものは存在しない。<Prior Art> Conventionally, there have been no canned fresh sweets such as plum cake, butter cake, marron cake, etc.
そのため、これ等の生菓子を製造時の味・香りを保持さ
せた状態で長期に保存することは困難であると言う問題
点がある。Therefore, there is a problem in that it is difficult to store these fresh confectionery for a long period of time while retaining the taste and aroma at the time of manufacture.
〈発明が解決しようとする課題〉
以上のようなことから、発明者は、生菓子を製造時の外
観・味・香りをそのまま保持させた状態で長間に保存す
ること、特に缶詰による方法について、種々の条件を想
定して検討した。<Problems to be Solved by the Invention> In light of the above, the inventor has developed a method for preserving fresh confectionery for a long period of time while retaining its original appearance, taste, and aroma as it was when it was manufactured, especially for a method using canning. The study was conducted assuming various conditions.
本発明は、上記ｆｆ題を解決した生菓子の包装方法及び
構造を提供することを目的としている。An object of the present invention is to provide a packaging method and structure for fresh confectionery that solves the above-mentioned ff problem.
〈課題を解決するための手段〉
上記目的を達成するために、本発明に係る生菓子の包装
方法は、円柱形生菓子を、その円形周囲をボール紙で囲
って、缶本体に入れること、その缶本体を蓋で覆って、
密封した上、加熱殺菌することよりなるものである。<Means for Solving the Problems> In order to achieve the above object, the method for packaging fresh confectionery according to the present invention includes surrounding the circular periphery of a cylindrical fresh confectionery with cardboard and placing it in a can body. Cover the main body with a lid,
It is sealed and then heat sterilized.
また、本発明に係る生菓子の包装構造は、円柱形生菓子
の周囲を包むボール紙、及びそのボール紙で囲った状態
の生菓子を入れ、且つ、蓋３ａて覆って、密封する缶本
体よりなるものである。Furthermore, the packaging structure for fresh confectionery according to the present invention consists of a cardboard that wraps around a cylindrical fresh confectionery, and a can body in which the fresh confectionery surrounded by the cardboard is placed and sealed by covering with a lid 3a. It is.
く作用〉
上記のように構成された生菓子の包装方法及び構造は、
生菓子を製造時の外観・味・香りをそのまま保持させた
状態で１年以上の長期に亙って保存する出来ると共に、
開缶時、生菓子は、缶本体の内面に付着することなく、
容易に取出すことが出来る。Effect> The packaging method and structure of the fresh confectionery constructed as above are as follows:
It is possible to store fresh confectionery for a long period of one year or more while retaining the original appearance, taste, and aroma of the product.
When opening the can, the fresh sweets do not stick to the inner surface of the can body.
It can be taken out easily.
〈実施例〉
実施例について図面を参考に説明すると、ｌはプラムケ
ーキ・バターケーキ・マロンケーキ等の円柱形生菓子、
２は生菓子】の円形周囲を囲むボール紙、３は缶本体で
あって、前記ボール紙２て囲った状態の生菓子１を入れ
、且つ、蓋３ａて覆って、密封するものである。なお、
缶材料としては、味・香りを変えないと言う点と缶切り
を必要としないイージーオンブニング缶の製造が容易で
あると言う点からアルミ製が最も適している。蓋３ａは
周囲に切込み線りを入れてあり、開缶するための引張り
片３ｂを設けである。<Example> To explain the example with reference to the drawings, l is a cylindrical fresh confectionery such as plum cake, butter cake, marron cake, etc.
Reference numeral 2 denotes a cardboard box surrounding the circular periphery of the fresh confectionery, and 3 is a can body into which the fresh confectionery 1 surrounded by the cardboard 2 is placed, and is covered and sealed with a lid 3a. In addition,
Aluminum is the most suitable can material because it does not change the taste or aroma and it is easy to manufacture easy-on-beverage cans that do not require a can opener. The lid 3a has a cut line around its periphery, and is provided with a pull piece 3b for opening the can.
次にバターケーキを例に作用について説明する。Next, the effect will be explained using butter cake as an example.
先ず円柱形生菓子（バターケーキ）ｌｔｔ１８０〜２０
０℃で焼く。焼いた後、直ちに円形周囲をボール紙２て
包み、空気中で缶本体３に詰める。生菓子ｌを詰めた後
、缶本体３を蓋３ａて覆って、密封し、１００℃、３０
分間の高温殺菌もしくは６０℃、１時間の低温殺菌処理
を施す。この缶本体に詰めた時・後も内容物に温度変化
が生しても、缶本体３が膨らんだり、萎んだりしない。First, cylindrical fresh sweets (butter cake) ltt180-20
Bake at 0℃. Immediately after baking, the circumference of the circle is wrapped in cardboard 2 and packed in the can body 3 in air. After filling the can body 3 with the fresh sweets l, cover the can body 3 with the lid 3a, seal it, and heat it at 100°C for 30 minutes.
Perform high temperature sterilization for 1 minute or pasteurization at 60°C for 1 hour. The can body 3 will not swell or deflate even if the contents undergo temperature changes during and after filling the can body.
〈発明の効果〉
本発明は、以上説明したように構成されているため、生
菓子１を製造時の外観・味・香りをそのまま保持させた
状態で１年以上の長期に亙って保存する出来ると共に、
開缶時、生菓子ｌは、缶本体３の内面に付着することな
く、容易に取出すことが出来る。<Effects of the Invention> Since the present invention is configured as explained above, the fresh confectionery 1 can be stored for a long period of one year or more while retaining the appearance, taste, and aroma as they were when manufactured. With,
When opening the can, the fresh confectionery l can be easily taken out without adhering to the inner surface of the can body 3.
第１図は本発明の実施例を示す平面図、第２図はその斜
視図である。
特許出FIG. 1 is a plan view showing an embodiment of the present invention, and FIG. 2 is a perspective view thereof. Patent issue
Claims (1)
（２）で囲って、円筒缶本体（３）に入れること、その
缶本体（３）を蓋（３ａ）を覆つて、密封した上、加熱
殺菌することよりなる生菓子の包装方法。 ［２］円柱形生菓子（１）の円形周囲を囲むボール紙（
２）、及びそのボール紙（２）で囲つた状態の生菓子（
１）を入れ、且つ、蓋（３ａ）で覆つて、密封した缶本
体（３）よりなる生菓子の包装構造。[Scope of Claims] [1] A cylindrical fresh confectionery (1) is surrounded by cardboard (2) and put into a cylindrical can body (3), and the can body (3) is placed in a lid (3a). ) A method for packaging fresh confectionery, which comprises covering the container, sealing it, and sterilizing it by heating. [2] Cardboard (
2), and the fresh sweets surrounded by the cardboard (2) (
A packaging structure for fresh confectionery consisting of a can body (3) containing 1) and sealed by covering with a lid (3a).
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2196941A JPH0484849A (en) | 1990-07-24 | 1990-07-24 | Method for packaging japanese cake and package structure |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2196941A JPH0484849A (en) | 1990-07-24 | 1990-07-24 | Method for packaging japanese cake and package structure |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH0484849A true JPH0484849A (en) | 1992-03-18 |
Family
ID=16366204
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2196941A Pending JPH0484849A (en) | 1990-07-24 | 1990-07-24 | Method for packaging japanese cake and package structure |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH0484849A (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5476864A (en) * | 1977-11-30 | 1979-06-19 | Ota Toshuki | Cake preserving method |
| JPS5811183U (en) * | 1981-04-30 | 1983-01-24 | 三井液化ガス株式会社 | gas supply hose |
| JPH01265844A (en) * | 1988-04-16 | 1989-10-23 | Osaka Kagaku Gokin Kk | Mount for thermally molded starch food |
-
1990
- 1990-07-24 JP JP2196941A patent/JPH0484849A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5476864A (en) * | 1977-11-30 | 1979-06-19 | Ota Toshuki | Cake preserving method |
| JPS5811183U (en) * | 1981-04-30 | 1983-01-24 | 三井液化ガス株式会社 | gas supply hose |
| JPH01265844A (en) * | 1988-04-16 | 1989-10-23 | Osaka Kagaku Gokin Kk | Mount for thermally molded starch food |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| US2664358A (en) | Canning whole food articles | |
| US2424536A (en) | Composite food package | |
| DE69426600D1 (en) | METHOD FOR VACUUM PACKING OF FOODSTUFFS IN STIFF CONTAINERS | |
| US6060088A (en) | Preparing a packaged edible baked product | |
| US2370768A (en) | Food preservation method | |
| JPH0484849A (en) | Method for packaging japanese cake and package structure | |
| US3185579A (en) | Packaging of freshly baked bread | |
| US2024809A (en) | Package for perishable products | |
| US2987403A (en) | Method and package for protecting food from mold and oxidation | |
| USRE29137E (en) | Process of preserving potatoes in closed packages | |
| JPH018538Y2 (en) | ||
| JPS6049771A (en) | Packed product of unshelled shellfish | |
| JP3412102B2 (en) | Bulk cooked food package that can be sold under heating | |
| US2571516A (en) | Candy package and method of preserving candy | |
| DE2654463A1 (en) | Extending stability of prepared foods packed in foil - has sealed pack heat treated to temp. above 130 degrees centigrade | |
| JPH03290147A (en) | Method for preserving plant such as vegetable | |
| KR200285143Y1 (en) | Lunch box with partition of lid | |
| US3082096A (en) | Method of packaging an angel food cake | |
| JPH0638695A (en) | Rice ball packaging body capable of selling while heating | |
| JPH07115896A (en) | Boiled egg sealed in air-tight container | |
| JPS604945Y2 (en) | Plastic cup with small container | |
| ES2116236A1 (en) | Process for precooking ingredients for a rice paella | |
| JPS63129950A (en) | Frozen dried persimmon | |
| GB2035043A (en) | Vegetable fermentation | |
| JPS5836377A (en) | Preservation of food |