JPH10272075A - Konjak sponge, and manufacture thereof - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a konjak sponge, and a manufacturing method thereof in which it is of a proper hardness to be easy to be used, in which appearance is improved to improve its value as merchandise, in which bacteria or mould can be prevented to achieve a long service life, and in which manufacturing cost is reduced. SOLUTION: This konjak sponge is constituted in such a way that a material 2 other than konjak is disposed at a center part, and the non-konjak material 2 is enclosed with a konjak sponge 3 of a proper thickness (t). Konjak material of the proper thickness (t) is spread on a bottom surface of a moulding die, a proper size block of the non-konjak material 2 is disposed on the konjak material, konjak material is filled in a residual space in the moulding die to enclose the non-konjak material 2, and die molding of the konjak sponge 3 is performed.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a konjac sponge used for washing a body and a method for producing the same.

[0002]

2. Description of the Related Art Conventional konjac sponges are
As shown in FIG. 6A, all of the materials are made of konjac material 16.

[0003]

However, in the conventional konjac sponge product 15, the surface of the sponge is slippery due to the unique feel of konjac during use, and the hand slips particularly when washing face and body with soap. There was a problem that it was difficult to hold and wash. Further, when the conventional konjac sponge product 15 dries, the central portion shrinks as shown in FIG. Further, the konjac sponge in a wet state shown in FIGS. 6A and 6B has a large water content, so that it takes a long time to dry, and bacteria and fungi easily propagate and do not last long. Further, the conventional konjac sponge product 15 has many problems such as the use of expensive konjac material, and the need for many man-hours, resulting in high costs. Therefore, in view of the conventional problems, the present invention provides konjac which has a moderate hardness, is easy to use, has an improved appearance and enhances its commercial value, and has a long life by preventing bacteria and mold, and further reduces production costs. An object of the present invention is to provide a sponge and a method for producing the sponge.

[0004]

According to the present invention, a non-konjac material 2 is disposed at a central portion as shown in FIGS. 1 (a), 1 (b) and 1 (c). Konjac sponge 3 of appropriate thickness t around konjac material 2
A konjac sponge characterized in that it is constructed so as to be wrapped by a sponge. Also, a konjac material having an appropriate thickness t is laid on the bottom surface of the mold, a lumpy non-konjac material 2 of an appropriate size is arranged on the konjac material, and the konjac material is further filled in the remaining space of the mold. The method for producing a konjac sponge described above, wherein the konjac sponge 3 is molded after filling the non-konjac material 2 so as to wrap it. Further, FIG.
As shown in (b) and (c), the non-konjac material 5 formed in a stick shape is wrapped with a konjac sponge 6 having an appropriate thickness t to form one long rolled sushi. The konjac sponge is characterized in that the sushi-like konjac sponge 7 is cut into a plurality of pieces with an appropriate width d. Further, using a two-layer extruder, the non-konjac material 5 is extruded at the center and at the same time, the non-konjac material 5 is extruded.
Extrude a konjac sponge of appropriate thickness t around the circumference of
Form a long sushi-like konjac sponge 7
The method for producing konjac sponge, wherein the sushi-shaped konjac sponge 7 is cut in a longitudinal direction at an appropriate width d to form a plurality of konjac sponges 4.

[0005]

DESCRIPTION OF THE PREFERRED EMBODIMENTS Embodiments of the present invention will be described below in detail with reference to the drawings. FIGS. 1A, 1B and 1C show a first embodiment of the present invention.
1 is a konjac sponge product, in which a non-konjac material 2 in the form of a sponge made of urethane foam, latex foam, rubber sponge, viscose sponge, etc. is disposed in the center portion, and the periphery of the non-konjac material 2 Is wrapped in a konjac sponge 3 having an appropriate thickness t. Figure 1 showing the wet state
As can be seen from FIG. 1 (b) and FIG. 1 (c) showing the dry state, even when dried, the non-konjac material 2 at the center does not shrink.

[0006] In the method of manufacturing the konjac sponge product 1, a konjac material having a suitable thickness, preferably 5 mm to 10 mm, is spread on the bottom surface of the mold, although not shown.
A block of urethane foam, latex foam, rubber sponge, preferably 5 mm to 10 mm smaller on the konjac material, which is a little smaller, preferably 5 mm to 10 mm smaller than the bottom of the mold.
A sponge-like non-konjac material 2 made of viscose sponge or the like is placed, and the remaining space of the mold is filled with the konjac material so as to wrap the bulk non-konjac material 2, and then the konjac sponge is molded. It was made.

FIGS. 2 (a), 2 (b) and 2 (c) illustrate a second embodiment of the present invention. In FIG. 2 (c), reference numeral 4 denotes a konjac sponge product, which is shown in FIG. As shown in a), one long wrapped sushi-shaped wrapped konjac sponge 6 having an appropriate thickness t is wrapped around the outer periphery of a sponge-like non-konjac material 5 such as urethane or the like, which is disposed at the center portion. The konjac sponge product 4 is formed on the konjac sponge 7 and then cut into a plurality of pieces having an appropriate width d as shown in FIG. 2 (b).
Is formed.

The method for producing the konjac sponge product 4 uses a two-layer extruder, not shown, and a long rod-shaped sponge, preferably urethane foam, latex foam, rubber sponge, viscose sponge, is used at the center. At the same time as the non-konjac material 5 is extruded, the konjac sponge 6 having an appropriate thickness t is extruded on the outer periphery of the non-konjac material 5 to form one long sushi roll-shaped konjac sponge 7. The konjac sponge 7 is cut in a longitudinal direction at an appropriate width d, preferably 50 mm to 80 mm to form a plurality of konjac sponge products 4.

In each of the konjac sponge products 1 and 4 of the first and second embodiments of the present invention, the sponge-like non-konjac materials 2 and 5 are arranged at the center portion. Since the surroundings are covered with the konjac sponges 3 and 6 having an appropriate thickness t, the following effects are expected. 1) By changing the size and thickness t of the non-konjac sponges 2 and 5 and the konjac sponges 3 and 6, the sponge hardness can be freely changed without changing the feel of the konjac sponge during use. The konjac sponge products 1 and 4 are easy and comfortable to wash. 2) The conventional konjac sponge products shrunk when dried as shown in FIG. 6 (c) and deteriorated in appearance, but the konjac sponge products 1 and 4 at the central portion which did not shrink even when dried did not shrink. Appearance is not impaired. 3) Returning the konjac sponge to water and softening it takes a surprisingly long time, but the presence of the non-konjac materials 2 and 5 at the center makes the konjac sponge products 1 and 4 softer and faster to use. 4) Even when the konjac sponge is dried, the konjac sponge products 1 and 4 are dried quickly and, unlike the conventional one, the propagation of various bacteria and fungi is suppressed, and the durability is improved. 5) Material cost can be reduced by using non-konjac materials 2 and 5 which are cheaper than konjac sponge at the center. 6) Normally, konjac sponge is manufactured when heat is applied to the center, frozen or dried.
Although it takes considerable time and effort, the use of the non-konjac materials 2 and 5 in the central portion can increase the speed of production, reduce man-hours, and reduce costs.

FIGS. 3 (a), (b), (c) and FIG.
A third embodiment of the present invention will be described based on (a) and (b). According to the present embodiment, non-konjac sponges 9 and 9a are arranged on one side of konjac sponge products 8 and 8a, and konjac sponges 10 and 10a are provided on the other sides of the konjac sponge products 8 and 8a. The operation and effect of this embodiment are substantially the same as those of the first embodiment.

A fourth embodiment of the present invention will be described with reference to FIGS. 5 (a) and 5 (b). This embodiment is an application example, in which a konjac sponge product 12 is provided at the tip of a handle 11 made of plastic or the like. The konjac sponge product 12 is formed by the konjac sponge 14 so as to enclose the non-konjac material 13 in the central part, and can be used especially for washing the body of the back part.

[00012]

As described above, the konjac sponge and the method for producing the same according to the present invention are characterized in that a non-konjac material such as urethane is disposed at the center portion, and the non-konjac material is molded or rolled into a sushi roll so as to be wrapped by the konjac sponge. Since it is extruded into a, it is easy to use with moderate hardness compared to conventional konjac sponge, improves appearance and enhances commercial value, and prevents bacteria and mold and makes it last longer,
Further, there is a feature that the manufacturing cost can be reduced.

[Brief description of the drawings]

FIG. 1 (a) is a perspective view of a konjac sponge according to a first embodiment of the present invention and a konjac sponge product in a method for producing the same. (B) is a perspective view showing a cut state of the wet product of the konjac sponge. (C) is a perspective view showing a cut state of the dried konjac sponge of the above.

FIG. 2 (a) is a perspective view of one long sushi-shaped konjac sponge in a konjac sponge and a method for producing the same according to a second embodiment of the present invention. (B) is a perspective view showing a state in which a long sushi-shaped konjac sponge is cut into a suitable thickness by the same manufacturing method. (C) is a perspective view of the konjac sponge product by the manufacturing method same as the above.

FIG. 3 (a) is a perspective view of a konjac sponge according to a third embodiment of the present invention and a konjac sponge in a method for producing the same. (B) is a sectional view of the konjac sponge. (C) is a sectional view showing another example of the konjac sponge.

FIG. 4A is a perspective view of a konjac sponge showing a modification of the third embodiment of the present invention and a konjac sponge in a method for manufacturing the same. (B) is a sectional view of the konjac sponge.

FIG. 5 (a) shows a konjac sponge according to a fourth embodiment of the present invention and a method for producing the same, which is an application example of the first embodiment;
It is a perspective view in the state where the konjac sponge was attached to the tip of the handle. (B) is sectional drawing of a konjac sponge part same as the above.

FIG. 6 (a) is a perspective view of a conventional konjac sponge and a konjac sponge product in a method for producing the same. (B) is a perspective view showing a cut state of the wet konjac sponge product of the above. (C) is a perspective view showing a cut state of the dried konjac sponge product of the above.

[Explanation of symbols]

 Reference Signs List 1 konjac sponge product 2 non-konjac material 3 konjac sponge 4 konjac sponge product 5 non-konjac material 6 konjac sponge 7 rolled sushi-like konjac sponge t thickness d width

Claims (4)

[Claims] 1. A konjac sponge, wherein a non-konjac material is disposed at a central portion, and the periphery of the non-konjac material is wrapped by a konjac sponge material having an appropriate thickness. 2. A konjac material of an appropriate thickness is spread on the bottom surface of the mold, a lumpy non-konjac material of an appropriate size is arranged on the konjac material, and the konjac material is filled in the remaining space of the mold. 2. The method for producing konjac sponge according to claim 1, wherein the konjac sponge is molded after filling the non-konjac material with the material. 3. A long sushi roll is formed by wrapping a konjac sponge of an appropriate thickness around the outer periphery of a non-konjac material formed in a rod shape, and the konjac sponge of the sushi roll has an appropriate width. Konjac sponge characterized by being cut into a plurality of pieces. 4. Using a two-layer extruder, extruding a non-konjac material in the center and simultaneously extruding a konjac sponge of an appropriate thickness on the outer periphery of the non-konjac material to form one long sushi-shaped konjac. 4. The method for producing konjac sponge according to claim 3, wherein a sponge is formed, and the sushi-shaped konjac sponge is cut at an appropriate interval t in a longitudinal direction to form a plurality of konjac sponges. .