JPH0740858B2 - Waffle type sugar cone and method for manufacturing the same - Google Patents

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a waffle type sugar cone and a method for producing the same, more specifically,
The present invention relates to a so-called waffle-type sugar cone in which a fired sheet material containing sugar is rolled into a trumpet shape and a V-shaped cut is formed at an opening edge portion of the cone, and a method for manufacturing the cone.

[0002]

2. Description of the Related Art In the case of sugar-containing corn, it is difficult to obtain a baked product from a cone-shaped mold composed of a combination of a male and a female. The sugar-containing material is wound into a trumpet shape, and a winding means in which a large-diameter opening is formed at the upper end and a tapered closing portion is formed at the lower end is adopted.

Further, the sugar-containing cone has a flat-shaped sugar cone (11) as shown in FIG. 5 in which the opening and expanding edge portion (12) is in the same plane, and is the object of the present invention. As shown in FIG.
There is a waffle type sugar cone (1) with a notch (3). In the flat-type sugar cone (11) shown in FIG. 5, a material that is swelled by inserting a semicircular convex limiting ring on one side of the firing plate when the sheet material is fired and molded The sheet material (18) is restricted in expansion and swelling more than a predetermined amount by this ring, and the semicircular edge (17) has the largest wall thickness.
Is fired (see FIG. 6).

When the material (18) having the semi-circular thick edge (17) is rolled into a trumpet shape and formed, the thick edge portion (17) forms the opening edge portion (12) of the cone cup. However, the thickness of this winding portion is naturally large, the pressing force of the winding machine acts particularly strongly on this portion, and the shape of the opening is fixed, causing the peeling of the opening of the flat sugar cone. Occurrence of the deformation is suppressed for a long time, and there is no particular problem in this respect.

[0005]

Normally, after manufacturing sugar corn, there is no problem in flavor and quality for 3 months or more after manufacturing, but the conventional waffle-type sugar corn (31) having a V-shaped cut opening is stored in a storage condition, for example. When stored in a room with high temperature and high humidity, due to its hygroscopicity, it has the drawback that it peels off from the rolled part (overlap) of the product opening and changes the shape of the cone itself. (See FIG. 3).

A waffle type cone is a flat type cone (1) even if it is manufactured using the same raw material and the same winding machine.
Compared to 1), the peeling phenomenon of the overlapping portion of the openings appears very early. Especially in waffle type sugar corn,
When the V-shaped depth of cut in the opening is deep, the peeling phenomenon appears remarkably.

In the waffle-type sugar cone, the sheet material to be molded has a thickness in the central portion of the sheet material because the dough filled in the lower plate is pressed by the upper plate and expanded. In comparison, the peripheral portion of the sheet material is thin, and when the sheet material (8) after firing is wrapped around the trumpet, the thin peripheral portion (7) becomes a portion to be overlapped, and the laminated shape is also formed. Since the thickness of the portion is small, the pressing force acting on the portion at the time of roll-forming with a winding machine is weak, and this is largely because strong pressure bonding cannot be expected.

[0008] The waffle type sugar cone is not thicker than the flat type sugar cone in the peripheral portion of the opening,
Also, it is not unusually hard, and the area around the opening is thin,
Although it has a good mouth feel and has desirable results such as being able to increase the amount of contents, for example, soft ice cream, the opening part of the wrapping overlapping part peels off with time, and finally the cone itself There is a problem that results in a large loss of shape. The present invention relates to a waffle-type sugar cone having an opening portion of a waffle-type sugar cone, particularly a deep cone having a V-shaped cut portion, which can prevent the occurrence of a peeling phenomenon in a superposed portion and can prevent the shape of the cone from being deformed. It is intended to provide a method for manufacturing the same corn.

[0009]

In order to achieve the above object, a waffle type sugar cone according to the present invention is a cone in which a fired sheet material is wound into a trumpet shape and a V-shaped cut is formed at an opening edge. In the cup, the overlapping surface of the sheet material near the edge of the V-shaped notch opening is joined and reinforced with a joining solution, and various sugar solutions are mentioned as typical ones. You can

Further, in the same sugar cone manufacturing method, a sheet material containing sugar having a residual heat of about 100 ° C. is baked, and a female conical outer mold and a male conical inner mold rotating forward and backward with respect to the outer mold. Prior to the step of winding and feeding in a trumpet shape between the sheets, the joining solution is locally attached to the end portion on the side opposite to the traveling direction of the sheet material, and various sugar solutions are used as the solution. A typical example is that the sheet material has an elliptical shape, and when the sheet is wrapped in the trumpet shape, the sheet is wound around the long axis side of the sheet.

[0011]

Next, specific examples of the waffle type sugar cone and the method for producing the same according to the present invention will be described with reference to the drawings. FIG. 1 is a perspective view of a waffle-type sugar cone according to the present invention. The sugar cone (1) is rolled into a trumpet shape around the major axis side of the sheet material fired in an elliptical shape, and its opening edge (2). V-shaped notch (3)
Is formed. Then, in the trumpet-shaped winding, the joining solution (6) is provided on the superposed surface between the outer end portion (4) of the sheet material located on the outer side and the cone body (5) which has been molded.
The joint is reinforced with. As the bonding solution, a sugar solution, more specifically, a granulated sugar solution, a molasses solution, or a sticky edible solution such as a starch solution can be appropriately used.

Further, an elliptical sheet is used as the baking sheet material (7) for forming the sugar cone (1), and the sheet is further rolled up around the major axis side of the sheet in a trumpet shape, thereby forming an opening edge portion (2) of the cone. The V-shaped notch (3) formed in () is deeper and can more clearly express the characteristic shape of the waffle type sugar cone (1) having the V-shaped notch (3).

Then, as the depth of the V-shaped cut (3) increases, the overlapping margin decreases, and the overlapping portions (4) and (5) of the cone (1) itself are easily peeled off. Point The bonding solution (7) according to the present invention is particularly effective in maintaining a strong bonding state in the overlapping portion of the waffle type sugar cone (1) having a deep V-shaped cut (3). . Then, it is desirable that the joining using this solution be carried out at a joining portion closer to the opening edge portion in the overlapping portion.

The basic manufacturing method of this kind of corn cup is as follows: a pair of baking parts composed of baking molds which move on a plane and are opened and closed by a substrate and an opening / closing plate, are a milk powder containing a relatively large amount of sugar. A sheet-shaped baking material (8) having a sufficient residual heat baked in the baking section is supplied between the rotating female conical outer mold and the male conical inner mold rotating forward and backward. It is configured to be fed in a winding shape and shaped into a trumpet shape, and a detailed description of the above-mentioned manufacturing method, which belongs to a publicly known public, will be omitted here.

In the present invention, the sheet-shaped firing material (8) fired between the substrate and the baking die plate has an elliptical shape as shown in FIG. In the sheet material (8), on the opposite side of the feeding direction to the winding step indicated by the arrow, in other words, on the inner surface of the trumpet-shaped winding end end of the elliptical sheet material (8), The solution (6), more specifically, various sugar solutions and various sizing agents that are meltable with the sugar corn constituent material are locally attached by spraying or applying means.

As the bonding solution (6), a solution of a material which is the same as or similar to the material forming the sugar cone is applied to the solution, and the final outer end portion (4) of the cone cup and the cone body are applied. The phase meltability with (5) is increased, and a stronger adhesive force at the joint can be expected. In that respect, by virtue of positively utilizing the viscosity and weldability of sugars in sugar corn, sugar solutions such as granulated sugar and honey are particularly excellent in bonding strength as bonding solutions.

FIG. 4 shows a process before transferring the burned sheet material (8) to the step of winding it into a trumpet shape,
This shows an apparatus (21) for adhering the bonding solution (6) to the end of the sheet material (8) by a spray means, and a spray nozzle (23) is arranged on the upper surface of the moving sheet material (8). A main body (22) of a spray device is arranged, and a sensor (24) for confirming a predetermined position of the sheet material (8) and a solenoid valve (25) which operates in synchronization with the capture of the sensor (24) in the device (22). Is installed, and the spray device body (22) is provided with a sealed raw material tank (26) for containing the solution (6). The tank (26) and the spray device body (22) are connected to each other by a solution supply pipe (27). Raw material tank (26)
Air supply pipe (2
8) with an air compressor (29) in between,
Pressurizing air of about 6 atm is supplied to the raw material tank (26).
Further, spray air is supplied to the spray body (22). Incidentally, (30) is a safety valve attached to the raw material tank, and (31) is a spray amount control attached to the spray body (22).

A waffle-type cone cup having a V-shaped cut formed at its opening edge is characterized by the deeper the V-shaped cut amount. On the other hand, the overlapping portion is peeled in proportion to the cut amount. ， The shape of the cone cup is easy to lose. Further, it is known that the peeling and shape-deformation phenomenon accelerates its progress as the moisture absorption amount of the corn cup increases.

Next, a waffle type sugar cone (1) having the same material and shape, which is obtained by implementing the present invention, that is, the overlapping portion is joined, and the conventional waffle type sugar cone having no overlapping portion. A comparative test was carried out on the change with time of water content of the sugar corn and the degree of peeling of the overlapping portion of the product. The test conditions at this time are 80% humidity (± 3%) and 32 ° C temperature.
Place both samples in the proof (± 3 ℃)
The moisture content of the product was measured every 0 minutes for a total of 3 hours, and at the same time, the degree of peeling of the overlapping portion of the product was observed. The result is
As shown in Table 1.

[0020]

[Table 1]

When the water content of the sample reaches 7% or less after 3 hours, the water content after baking the product in summer and about 3 months after the product expiration date is almost the same. Match. From the above test results, the moisture content of sugar corn rapidly increases within about 1 hour in a hot and humid environment. With respect to the peeling condition in the overlapping portion of the products, after the test was started, the conventional product (32) showed an initial change in most of the samples after a lapse of 10 to 30 minutes, and after 60 minutes, the overlap of all the samples was observed. The mating parts (34) and (35) were peeled off as shown in FIG. On the other hand, in the improved product (1) embodying the present invention, no peeling phenomenon was observed in the overlapping portion even after the elapse of 3 hours for all the samples.

[0022]

The waffle-type sugar cone having the V-shaped cut opening portion is more likely to be peeled off from the overlapping portion of the sheet material wrapped in the trumpet shape due to the peculiarity of the shape, and is directly connected to the shape collapse of the cone. This invention uses a bonding solution to reinforce the overlapping part, which is the weakest point of the waffle-type corn, so that the corn has a shelf life of at least 3 months even in the severe environment of high temperature and high humidity in the summer. It was possible to reliably prevent the occurrence of the peeling phenomenon of the overlapping portion of the cone inside, and to avoid the fatal damage such as the shape loss of the cone.

Further, as a means for avoiding this damage, a simple one step of adhering the bonding solution to the end portion on the side opposite to the advancing direction of the sheet is added prior to the trumpet-shaped winding step of the fired sheet material. By utilizing the residual heat of the sheet material, it is possible to surely strengthen the joint of the overlapping portion of the sugar cone close to the opening in the crimping step of the trumpet-type winding operation.

[Brief description of drawings]

FIG. 1 is a perspective view of a waffle type sugar cone according to the present invention.

FIG. 2 is a plan view of a folded fired sheet material embodying the present invention.

FIG. 3 is a plan view of a conventional waffle-type sugar cone from which an overlapping portion is peeled off as seen from the opening side.

FIG. 4 is a device for applying a bonding solution to a sheet material.

FIG. 5 is a perspective view of a flat sugar cone.

FIG. 6 is a plan view of a baked sheet material for a flat type sugar cone.

[Explanation of symbols]

 1 Waffle-type sugar cone 2 Opening edge 3 V-shaped notch 4 Outer end 5 Cone body 6 Bonding solution 8 Firing sheet material

Claims (6)

[Claims] 1. A fired sheet material is wound into a trumpet shape,
In a sugar cone having a V-shaped cut formed at the opening edge, the overlapping surface of the sheet material near the opening edge of the V-shaped cut is joint reinforced through a bonding solution. Waffle type sugar cone. 2. The waffle-type sugar cone according to claim 1, wherein the bonding solution comprises a sugar solution. 3. The waffle-type sugar cone according to claim 1, wherein the fired sheet material has an elliptical shape and is formed by trumpet-shaped winding around the major axis side of the elliptical sheet. 4. A sheet material containing sugar, which retains residual heat of about 100 ° C. after baking, is formed into a trumpet shape between a female conical outer mold and a male conical inner mold that rotates forward and backward with respect to the outer mold. A method for producing a waffle-type sugar cone in which a bonding solution is locally adhered to an end portion of a sheet material on the side opposite to the advancing direction before winding and feeding steps. 5. The method for producing a waffle-type sugar cone according to claim 4, wherein the bonding solution comprises a sugar solution. 6. The method for producing a waffle-type sugar cone according to claim 4, wherein the baked sheet material has an elliptical shape, and the trumpet-shaped winding is performed by winding the elliptical sheet around the major axis side.