A7 B7 __ 五、發明説明（1 ) 【發明之詳細說明】 【發明之技術領域】 本發明係有關一種可對具加熱膨脹性之奶油西點等糕餅類之原 料，依一定形狀烘培且可保持該固定形狀之糕餅類用容器，及使用該 容器所得之糕餅類製造方法之發明。 【目前之技術】 以往，臓糕餅類用之容器多係將紙類等片狀材料摺曲爲杯狀 而得。又，於國際公開公報（W097/16352)中，記載著製作杯狀容 器時若於容器本體之側邊上設置一摺疊平台部時，可製得一種對容器 本體而言可保持側邊之完整性的糕餅類用容器。又，使用此類糕餅類 用之容器製作糕餅之方法，一般係將糕餅之原料注入容器後在使用模 具於原料上方形成固定形狀的同時，將模具與容器本體側邊間所擠出 之多餘原料以刮板刮除後，再使用烤箱加熱烘培以製得糕餅。 【發明所可解決之問題】 經濟部中央標準局員工消費合作社印製 (#先聞讀背面之注意事項再填寫本頁) 但，以往使用之糕餅類用容器，在使用模具由上方對注入於容 器內之糕餅原料進行擠壓以形成固定形狀之原料時，因模具與容器本 體側邊之間隙過於狹窄，故將該多餘之原料由模具與容器本體側邊之 間隙去除時，除需花費許多操作時間以外，亦可能在去除原料之過程 中’因刮板之動作使容器造成損傷。 但，前記目前使用之糕餅類用容器之底部與側邊之接合處，必 須以確實形成摺線般進行摺疊。因此，在注入糕餅原料進行加熱時， _4QNDA/199904TW_____1 本紙張尺度適用中國國家標準（CNS ) A4規格（210X297公釐） 經濟部中央標準局員工消費合作社印製 A7 B7 五、發明説明（i) 注入於前記摺線部分附近之原料，與注入其他部分之原料相比較時’ 因熱傳導性較佳故極容易產生加熱現象，而在全體糕餅原 完畢時，該部分會有過於焦化之現象產生。 本發明即是針對前述發明之缺點進行硏究所得之結果。本發明 之目的主要是提供一種可容易地刮除多餘之糕餅原料，且可防止糕餅 原料產生局部焦黑之糕餅類用容器及其製造方法。而另一目的係提供 一種可保持容器本身形狀良好且可製得外觀良好之糕餅的糕餅類用容 器及其製造方法。 【發明之方法】 爲達成上記之目的，申請項第1項記載之糕餅類用之容器的發 明，係將以片狀材料形成之原料經由摺疊之方式，將底部與延著底部 週邊之側邊形成杯狀容器之本體，並於前記側邊上形成複數個摺線， 除規劃出以各摺線爲交界形成相互鄰接之多數摺曲片以外，並於各摺 曲片中形成一與摺線交叉之平台部.，且係以該平台部以上之側邊與底 部之開口角度，對平台部以下之側邊與底部之開口角度爲大之方式構 成。 申請項第2項中記載之糕鉼類用之容器的發明’爲一於前記平 台部以上之側邊的開口角度對底部爲93〜125。，平台部以下之側邊 的開口角度對底部爲93~ip〇°之容器。A7 B7 __ V. Description of the invention (1) [Detailed description of the invention] [Technical field of the invention] The present invention relates to a kind of pastry materials such as cream pastry and the like which can be heated and expanded, and can be baked in a certain shape and can be maintained The invention relates to a container for cakes with a fixed shape and a method for manufacturing cakes using the container. [Current technology] In the past, the containers used for baking cakes were obtained by bending sheet materials such as paper into cups. In addition, in International Publication (W097 / 16352), it is described that when a folding platform is provided on the side of the container body when a cup-shaped container is manufactured, a side body can be kept intact for the container body. Sex pastry container. In addition, the method for making a cake using a container for such cakes is generally to inject the raw material of the cake into the container and use a mold to form a fixed shape above the raw material, and then squeeze the excess material squeezed between the mold and the side of the container body. After scraping it off with a scraper, it is heated and baked in an oven to make a cake. [Problems Solved by the Invention] Printed by the Consumer Cooperatives of the Central Bureau of Standards of the Ministry of Economic Affairs. When the pastry material in the container is pressed to form a fixed shape, the gap between the mold and the side of the container body is too narrow. Therefore, when removing the excess material from the gap between the mold and the side of the container body, it takes a lot of money. Outside the operating time, the container may be damaged by the action of the scraper during the process of removing the raw materials. However, the junction of the bottom and sides of the pastry container currently used in the previous note must be folded in such a way as to form a fold line. Therefore, when injecting pastry ingredients for heating, _4QNDA / 199904TW _____ 1 This paper size applies Chinese National Standard (CNS) A4 (210X297 mm) Printed by the Consumer Cooperative of the Central Standards Bureau of the Ministry of Economic Affairs A7 B7 V. Invention Description (i) Injection The raw material near the part of the fold line in the previous note is compared with the raw material injected into other parts. 'It is very easy to generate heating due to better thermal conductivity, and when the whole cake is finished, the part will be too coked. The present invention is the result of researching the disadvantages of the foregoing invention. An object of the present invention is to provide a confectionery container capable of easily scraping off excess confectionery materials and preventing partial blackening of the confectionery materials, and a method for manufacturing the same. Yet another object is to provide a confectionery container capable of maintaining the shape of the container itself and producing a confectionery having a good appearance, and a method for manufacturing the same. [Method of invention] In order to achieve the purpose of the above, the invention of the container for confectionery as described in the first item of the application is to fold the raw material formed of sheet material, and the bottom and the side extending around the periphery of the bottom The body of the cup-shaped container is formed, and a plurality of fold lines are formed on the side of the preface. In addition to planning a plurality of bend pieces adjacent to each other with the fold lines as the boundary, a platform crossing the fold lines is formed in each bend piece. And the opening angle between the side above the platform portion and the bottom and the opening angle between the side below the platform portion and the bottom are made larger. According to the invention of the container for cakes and cakes described in the second item of the application item, the opening angle of the side above the platform part of the previous note is 93 to 125 for the bottom. , The opening angle of the side below the platform part is 93 ~ ip0 ° to the bottom of the container.
申請項第3項中記載之糕餅類用之容器的發明，爲一於前記底 部與側邊之交界部分係以截面爲圓弧狀方式彎曲之容器。 40NDA/199904TW 本紙張尺度適用中國國家標準（CNS〉A4規格（2丨〇><297公釐） (#先閲讀背面之注意事項再填寫本頁) 訂 ο. A7 B7 五、發明説明（3 ) 申請項第4項中記載之糕餅的製造方法發明，係先將糕餅類用 之容器之平台部下方之側邊及底部以鄰接方式置於硬質容器內’其 後，再將糕餅之原料注入容器內，並將該原料以模具壓至平台部，將 多餘之原料由平台部上方之側邊與模具之間隙刮除後，再進行烘培而 製得。 申請項第5項中記載之糕餅的製造方法發明，係將前記硬質容 器之側邊的底部之開口角度，對應於前記糕餅類用之容器之平台部下 方的側邊開口角度。 【實施發明之型態】 以下，將以圖示方式對本發明之具體化實施形態作詳細之說明。 經濟部中央標準局員工消費合作社印製 (#先聞讀背面之注意事項再娘寫本頁) 如圖2及圖3所示般，構成類似杯狀形式之糕餅類用之容器的 容器本體1的材料2，係由片狀之薄紙材所構成，其具有耐水性、耐 油性及耐熱性，且爲正方形之容器。此材料2表面靠近中央之部分， 具有以加工方式形成之近乎圓形之第1個內凹摺線3。材料2之表面 係以第1個內凹摺線3，將與置於容器本體1內之糕餅底面接觸之底 部4，及與糕餅側面接觸之側邊5間形成區隔。又，第1個內凹摺線 3形成於容器本體1中之時，係以加壓加工之方式將截面彎曲爲圓弧 狀。即，在延著內凹摺線3將側邊5及底部4進行摺曲時，此二邊之 分界線並不明確，而係於二邊之間延著底部4之週邊形成圓弧狀之截 面。 如圖2所示般，與前記側邊5對應之材料2之表面上，由底部4 40NDA/1999Q4TW__3 本紙張尺度適用中國國家標準（CNS ) A4規格（210'〆297公釐） 經濟部中央標準局員工消費合作社印製 A7 B7 五、發明説明（今） 向材料2之週邊部以斜向父叉方式延伸之方向，具有—以加壓加工方 式形成之第2個內凹摺線6。又同樣地，由底部4向材料2之週邊部 以正向交叉方式延伸之方向，具有一以加壓加工方式形成之外凸措線 7。且，經由前記第2個內凹摺線6與外凸摺線7，將側邊5區隔爲 一長方形之第1摺曲片8，三角形之第2摺曲片9及五角形之第3摺 曲片10。 前記第1至第3摺曲片8、9、10，其內部之摺疊摺線11及外部 之摺疊摺線12所形成之一對摺線係以加壓加工方式所形成。摺疊摺 線11、12與第1內凹摺線3係以近乎同心圓方式設置，又，對前記 第2個內凹摺線6及外凸摺線7而言，係向交叉之方向延伸。此些摺 線3、6、7、11、12，係以一個成型使用一次加壓加工之方式同時形 成。圖2即爲經加壓加工後再展開之材料2的形狀。 而如圖4所示般，於內側之摺疊摺線11與第2個內凹摺線ό或 外凸摺線7之交叉點Κ1，及，外側之摺疊摺線12與第2個內凹摺線 ό或外凸摺線7之交叉點Κ2之間，形成摺疊平台部13。即，以二摺 疊摺線1卜12形成摺疊平台部13，此摺疊平台部13係位於側邊5 之上段，與底部以近乎爲平行平面之方式設置，且幾乎爲同一圓周上 之位置》 平台部14係經由二摺疊摺線11、12之區隔所形成，位於容器本 體1之側邊5之內側，與底部4爲近乎平行平面之方式設置’且近乎 爲同一圓周上之位置。又，依圖1所示’容器本體1之底部若爲水平 40NDA/199904TW 4 本紙張尺度適用中國國家標準（CNS ) Α4規格（21〇Χ297公釐） (#先聞讀背面之注意事項再镇寫本頁) ό裝· 訂 經濟部中央標準局員工消費合作社印製 A7 B7 五、發明説明（5) 放置時，側邊5在第1至第3之摺曲片8、9、10之平台部Η上方部 分之角度，係較平台部14下方部分更向傾向外側。 平台部14上方部分中側邊5之部分與平台部14所形成之角度， 即，圖1所示之開口之角度α，較佳爲93〜125° ，更佳爲95~115° ， 最佳爲110°。又容器本體1之底部4與平台部14下方部分之側邊5 之部分所形成之角度，即，圖1所示之開口之角度/3，較佳爲93~100 。，更佳爲95〜99。，最佳爲97。。 開口角度α或々未達93°時，因容器本體1之容積過小故使得 糕餅之製造效雜差，除不具經濟效應以外，對材料2之加壓加工處 理亦極爲困難。相反的，開口角度α超過125° ，或開口角度/3超過 100°時，因容器本體1傾向水平方向故會取得更大之寬度，如此一 次可置入烤箱烘培之糕餅數量將會減少，而必須準備更大之烘培場 所，亦不具經濟效應。 又，糕餅容器之大小，以容器本體1之底部直徑4爲35〜110mm， 容器本體1之底部至平台部14之高度爲25~50mm，平台部14之寬 度方向長度爲爲1.5〜3mm，平台部14至容器本體1上端之高度爲 10〜30mm，容器本體1之最上部直徑爲55〜13〇麵之規格爲佳。此 —大小爲標準之糕餅大小，使用此一大小之糕餅類用之容器製造糕餅 時’即可適用於目前所使用之方法。 又，容器本體1在成型之時，係經由一次加壓加工之步驟，將 前記材料2於第1個內凹摺線3位置之側邊5摺曲爲截面呈圓弧狀之The invention of the container for confectionery described in the third item of the application is a container in which the boundary portion between the bottom portion and the side portion of the preamble is curved in a circular arc shape in cross section. 40NDA / 199904TW This paper size applies to Chinese national standards (CNS> A4 specification (2 丨 〇 > < 297 mm) (#Read the precautions on the back before filling this page) Order ο. A7 B7 V. Description of the invention ( 3) The invention of the method for manufacturing a cake as described in the fourth item of the application is to place the sides and bottom of the bottom of the platform part of the container for cakes in a rigid container next to each other, and then place the ingredients of the cake It is poured into the container, and the raw material is pressed to the platform part by the mold, and the excess raw material is scraped off from the gap between the upper side of the platform part and the mold, and then baked to obtain the raw material. The invention of the method for manufacturing cakes is to make the opening angle of the bottom of the side of the hard container of the previous note correspond to the opening angle of the side below the platform part of the container of the previous note. The detailed description of the embodiment of the present invention is shown below. Printed by the Consumers' Cooperative of the Central Standards Bureau of the Ministry of Economic Affairs (# 先 闻 读 Note on the back and then write this page) Figure 2 and Figure 3 constitute class The material 2 of the container body 1 of the cup-shaped cake container is made of sheet-shaped tissue paper, which has water resistance, oil resistance and heat resistance, and is a square container. The surface of this material 2 is near the center The part has a first indented fold line 3 which is almost circular formed by processing. The surface of the material 2 is the first indented fold line 3 and the bottom 4 will be in contact with the bottom surface of the cake placed in the container body 1. , And the side 5 forming contact with the side of the cake to form a partition. In addition, when the first indented fold line 3 is formed in the container body 1, the cross section is bent into a circular arc shape by means of pressure processing. That is, When the side 5 and the bottom 4 are bent along the indented fold line 3, the boundary between the two sides is not clear, but the perimeter of the bottom 4 is formed between the two sides to form an arc-shaped cross section. As shown in Figure 2, on the surface of the material 2 corresponding to the side 5 of the previous note, the bottom 4 40NDA / 1999Q4TW__3 This paper size applies the Chinese National Standard (CNS) A4 specification (210'〆297 mm) Central Bureau of Standards, Ministry of Economic Affairs Printed by employees' consumer cooperatives A7 B7 V. Description of invention (today) A direction extending diagonally to the periphery of the material 2 toward the periphery of the material 2 has a second indented fold line 6 formed by press working. Similarly, the periphery of the material 2 intersects in a forward direction from the bottom 4 The direction in which the method extends has a convex convex line 7 formed by pressure processing. Moreover, the side 5 is divided into a rectangular first fold through the second concave concave line 6 and convex convex line 7 in the previous note. Curved piece 8, second curved piece 9 of triangle and third curved piece 10 of pentagon. The first to third curved pieces 8, 9, and 10 in the previous note include the inner folding fold line 11 and the outer folding fold line 12. A pair of folded lines are formed by pressing. The folded lines 11 and 12 and the first concave concave line 3 are arranged in a nearly concentric circle manner. In addition, the second concave concave line 6 and the convex convex line 7 described above are provided. In other words, it extends in the direction of intersection. These polylines 3, 6, 7, 11, 12 are simultaneously formed in a single press using a molding process. FIG. 2 shows the shape of the material 2 which is unfolded after being press-processed. As shown in FIG. 4, the intersection point K1 of the inner folding fold line 11 and the second indented fold line 6 or the outer convex fold line 7, and the outer folding fold line 12 and the second inward fold line 6 or the outer convex Between the crossing points K2 of the fold line 7, a folding platform portion 13 is formed. That is, the folding platform portion 13 is formed by two folding fold lines 1 and 12. This folding platform portion 13 is located on the upper side of the side 5 and is arranged in a nearly parallel plane with the bottom, and is almost on the same circumference. 14 is formed by the division of the two folding fold lines 11, 12 and is located on the inner side of the side 5 of the container body 1 and is arranged in a nearly parallel plane with the bottom 4 and is located on the same circumference. In addition, as shown in Figure 1, 'If the bottom of the container body 1 is horizontal 40NDA / 199904TW 4 This paper size applies the Chinese National Standard (CNS) Α4 specification (21〇 × 297 mm) (# 先 闻 读 Cautions on the back side, then the town (Write this page) Ordering and printing A7 B7 printed by the Consumer Cooperatives of the Central Standards Bureau of the Ministry of Economic Affairs 5. Description of the invention (5) When placed, the side 5 is on the platform of the first, third and third bending pieces 8, 9, and 10 The angle of the upper part of the part is inclined more outward than the lower part of the platform part 14. The angle formed by the side 5 of the upper part of the platform part 14 and the platform part 14, that is, the angle α of the opening shown in FIG. 1 is preferably 93 to 125 °, more preferably 95 to 115 °, and most preferably 110 °. The angle formed by the bottom portion 4 of the container body 1 and the side portion 5 of the lower portion of the platform portion 14, that is, the angle / 3 of the opening shown in FIG. 1, is preferably 93-100. , More preferably 95 ~ 99. , The best is 97. . When the opening angle α or 々 is less than 93 °, the volume of the container body 1 is too small, so that the manufacturing efficiency of the cake is poor. In addition to having no economic effect, the pressure processing of the material 2 is extremely difficult. Conversely, when the opening angle α exceeds 125 °, or the opening angle / 3 exceeds 100 °, the container body 1 tends to have a larger width because it is inclined to the horizontal direction, so the number of cakes that can be baked in the oven at one time will be reduced. It is necessary to prepare a larger baking place, which has no economic effect. In addition, the size of the cake container is 35 to 110 mm from the bottom diameter 4 of the container body 1, the height from the bottom of the container body 1 to the platform portion 14 is 25 to 50 mm, and the width direction length of the platform portion 14 is 1.5 to 3 mm. The height from the part 14 to the upper end of the container body 1 is 10 to 30 mm, and the diameter of the uppermost part of the container body 1 is preferably 55 to 13 sides. This — the size is the standard size of the pastry. When using the container for pastry of this size to make pastry, it can be applied to the method currently used. In addition, when the container body 1 is formed, the side 5 of the preamble material 2 at the position of the first indented fold line 3 is bent into a circular arc shape through a step of pressing.
40NDA/199904TW 本紙張尺度適用中國國家標準（CNS ) A4規格（210X297公釐） (#先間讀背面之注意事項再填寫本頁)40NDA / 199904TW This paper size applies to Chinese National Standard (CNS) A4 specification (210X297 mm) (#Please read the precautions on the back before filling this page)
、1T 經濟部中央標準局員工消費合作社印製 A7 ______ _ B7___ 五、發明説明（t) 彎曲形狀。又’在對第1及第2個摺曲片8、9之外凸摺線7位置上 進行摺曲之同時，亦使第2及第3個摺曲片9、10之第2個內凹摺線 6位置上得到內凹式的摺曲。又，第1至第3個摺曲片8、9、10在 各自成摺曲狀態時，其內部之摺線η位置則形成外凸狀態之摺線， 外側之摺疊摺線12位置則形成內凹狀態之摺線。所以，於各個內凹 摺線6及外凸摺線7間，可產生由摺疊摺線11、12所形成之摺疊平 台部13 〇 其中，如圖4所示般，第1及第2個摺曲片8、9交界部分之外 凸摺線7，於材料2之性質上，在恢復原狀，g|]恢復平面形狀之回復 力（如圖4所示箭頭P)，係導向第1及第2個摺曲片8、9之開口方 向。此一回復力P亦對摺疊平台部13產生作用力，但因摺疊平台部 13對回復力P具有抵抗力，故各外凸摺線7並不容易被打開。此一 結果，亦使得第1及第2個摺曲片8、9並不容易向容器本體1外價IJ 產生開口。又，圖示中雖未有顯示，第2及第3個摺曲片9 ' 10亦不 容易向容器本體1外側產生開口。如此，亦可防止側邊5上之前記摺 線6或摺線7部分向容器本體工外側開口而造成容器變形之問題。 其次’將對使用上記糕餅類用之容器所得之製造裝置及製造方 法作一說明。 如圖5所示般，糕餅之製造裝置15係由，可置放容器本體1之 底部4及側邊5之下部且可保持形狀之硬質容器16，及可鉗合容器 本體1之側邊5上部之甜合材料17，及設置於容器本體1上方之模 __4QNDA/199904TW____ β 本紙張尺度道用中國國家標準（CNS ) Α4規格（210X297公釐） ---------ο裝-- (請先閲讀背面之注意事項再填寫本頁) 訂 經濟部中央標準局舅工消費合作社印製 Α7 Β7 五、發明説明（1) 具18所構成。硬質容器16爲一由鐵材形成之近乎杯狀容器，其可與 容器本體1之底部4，平台部14以下之側邊5及平台部14之外側相 鄰接，以置放容器本體1並可保持形狀。甜合材料17係由鐵材形成 之近乎圓筒狀之酣，除外嵌於硬質容器本體16以外，亦與容器本 體1之平台部14上方之側邊5相鄰接，以防止側邊5向外側擴大。 模具18係由鐵材所構成’且於圓形棒狀之支持軸19前端設置 有擠壓板20 〇擠壓板20之下部設置有近乎圓柱狀之支持部21 〇支持 部21之下部中，爲使容器本體1之底部4及平台部14以下之側邊5 的內面之間形成具有一定間隔之間隙，而設置一具有一定形狀之擠壓 部22。又，在支持部21之下部外側周邊部分形成一具有尖銳面之刃 部23，且在外周面上設置有把手24。 模具18係以可在硬質容器16上方作上下活動之方式構成，其 係以操作把手21之方式使其上下活動。因此，置於硬質容器16內之 糕餅類用之容器之容器本體1，如圖5所示般，可藉由模具18移至 —定位置之方式，將支持部21之下部外周邊部分與容器本體1內部 之摺疊摺線11相接觸，模具18可在以此位置爲最下端位置之方式上 下移動。又，糕餅之原料25於注入容器本體1內之狀態下，在模具 18到達最下端位置時，可在糕餅原料25之上層部分形成置放部26。 糕餅之製造方法，係先將糕餅類用之容器之容器本體1置入硬 質容器16內後，再將一定'量之奶油西點等糕餅原料25注入容器本體 1內。其次經由把手24之操作，將模具18向下方移動接觸糕餅原料 ------------------- -—_7 本紙張尺度適用中國國家標準（CNS ) Α4規格（21〇><297公釐） ---------— (請先閲讀背面之注意事項再填寫本頁) 訂 經濟部中央標率局員工消費合作社印製 A7 ___ B7__ 五、發明説明（？） 25之上層，其後經由壓入之方式使支持部21之刃部23前端與容器 本體1內部之摺疊摺線11接觸，此時，糕餅原料25經由擠壓部22 之擠壓’可形成具有一定形狀之置放部26 〇如圖ό所示般’多餘之 糕餅原料25經由容器本體1內之平台部14向上方擠出。其後再將多 餘之糕餅原料25以刮板27刮除。 隨後，經由將模具18向上方移動之方式，將容器本體1由硬質 容器16內取出，再將置放有糕餅原料糕餅類用之容器移至烤箱中加 熱。其後，經加熱後之糕餅原料25其體積係向容器本體1之平台部 14以上之部分膨脹。最後，將未記載於圖中之鮮奶油注入糕餅上方 之置放部26，並同時將其塗覆於烘培後之糕餅至一定厚度。 欲食用依上述方法所製得之奶油西點時，可將容器本體1之第3 摺曲片10與相對向之摺曲片1〇以相反方向向外拉倒後，再將多餘之 對向摺曲片10以對向方式向外拉倒。經上述動作後，容器本體1形 成盤狀之平面，而該糕餅則放置於中央部分。 以下，將對上記實施形態之糕餅類用之容器及糕餅之製造方法 所可產生之效果作一說明。 實施形態之糕餅類用之容器，係以容器本體1之平台部14以上 之側邊5之開口角度α較平台部14以下之側邊5之開口角度冷爲大 之方式製得。因此使用模具18製作糕餅原料25之時，可擴大舌[|板27 之插入空間。如此，可使刮取多餘糕餅原料之工作更容易進行，使糕 餅之製造更簡便。 _4QNDAyi9QQadTW______只 本紙張尺度適用中國國家標準（CNS ) A4規格（210χ 297公釐） (請先閲讀背面之注意事項再填寫本頁) ---------------訂------,ΝΙ __-----Γ--.. 經濟部中央標準局員工消費合作社印製 A7 _B7__ 五、發明説明（1) 實施形態之糕餅類用之容器，因於容器本體1之側邊5上，各別 在內凹摺線ό及外凸摺線7上設置有摺疊平台部13，又摺疊平台部13 對各摺線6、7而言，具有對抗摺線向開口方向恢復之回復力Ρ之抵 抗力。因此，可防止側邊5中之第1至第3摺曲片8、9、10產生開 口’進而可保讎邊5魏形狀之良好及美好之外觀。 實施形態之糕餅類用之容器，因摺疊平台部13與側邊5幾乎位 於相同之圓周上，故對材料2之回復力而言，延著周邊之側邊5幾乎 具有相同均勻之抵抗力，因此可確實防止側邊5之變形。又，即使爲 保持側邊5之形狀，第1至第3摺曲片8、9、10之相互間亦無需使 用黏著劑黏著，此點與使用黏著劑黏結之方式比較時，側邊5更容易 開啓]吏糕餅之食用更加便利。 實施形態之糕餅類用之容器中，係將平台部14以上部分之側邊 5與平台部14所成之角度α設定爲93~125°，容器本體1之底部4 與平台部14以下之側邊5所成之角度/3設定爲93~100。。因此可增 大容器本體1之容積，使糕餅之製造效率提升，除更經濟以外材料2 可確實地使用加壓加工方式製得。此外，容器本體1可再小型化，使 得一次烘培之糕餅數量大幅提升，除具經濟性以外亦不需寬廣之放置 場所。又，若將開口角度α設定爲95〜115°，開口角度冷設定爲95〜99 。時，更可以確實發揮上述之效果。而將將開口角度《設定爲11〇° ， 開口角度^設定爲97。時’可使效果發揮至最高點。 實施形態之糕餅類用之容器，係將容器本體1之底部4與側邊5 __40NDA/199904TW 9 本紙張尺度適用中國國家標準（CNS ) Α4规格（210X297公釐） (請先閲讀背面之注意事項再填寫本頁) 訂 經濟部中央標準局員工消費合作社印製 A7 _^_B7__ 五、發明説明（（〇) 交界處形成之第1個內凹摺線3，形成截面爲圓弧狀之彎曲狀，如此 可使存械該部分之糕餅原料25與，存在於其他部分之糕餅原料％ 在熱傳導速度上之差異降至極低。因此，在烘培糕餅時可防止局部之 焦化，使糕餅原料25.全體得以均勻加熱而製得美味之糕餅。又如使 用湯匙食用時，對附著於第1個內凹摺線3之糕餅，因可使用湯匙前 端部分做更有效率之刮取，而可使糕餅更容易食用。其他例如對容器 本體1亦具有美觀之效果。 此外，例如在使用輸送帶搬運糕餅類用之容器時，例如可抑制 容器在通過相鄰接之2個輸送帶時因路徑崎嶇所產生之容器變形等情 形。特別是在搬運加入糕餅原料後之重量增加的糕餅類用之容器時， 更具有防止容器變形之效果。又若鄰接之2個輸送帶間係以具有一定 高度之方式配置時，因爲第1個內凹摺線3之截面係形成彎曲之圓弧 狀，故對糕餅類用之容器之變形具有更佳之防範效果。 實施形態之糕餅類用之容器，因材料2之材質係以薄紙所構成， 故在對容器本體1內部所放置之糕餅原料25加熱時，與鋁箔製容器 相比較時，具有不易消散烤箱熱度之優點。因此可縮短糕餅原料25 之烘培時間。且因與鋁箔容器不同，故除一般烤箱以外亦可使用微波 爐烘培糕餅原料25。如此’即可依糕餅原料性質之不同而選擇不同 之烘培方法。此外，使用薄紙較使用鋁箔紙具有更經濟之材料成本， 故可再降低糕餅類用之容器之製造費用。又，在處理廢棄之材料2時， 薄紙製之材料2與鋁箔紙相比較時，其可在更低溫下焚化，使焚化之 ___4QNDA/199904TW 1〇 本紙張尺度適用中國國家標準（CNS > A4規格（210X297公釐） (請先聞讀背面之注意事項再填寫本頁)1,1T Printed by the Consumer Cooperatives of the Central Standards Bureau of the Ministry of Economic Affairs A7 ______ _ B7___ V. Description of the invention (t) Curved shape. Also, at the same time as the first and second bending pieces 8, 9 are bent at the position of the convex fold line 7, the second and third bending pieces 9, 10 are also made into the second concave fold line. At the 6 position, a concave bend is obtained. In addition, when the first to third bending pieces 8, 9, and 10 are respectively in a bent state, the position of the inner fold line η forms a convex line in a convex state, and the position of the outer fold line 12 forms a concave state. Polyline. Therefore, a folding platform portion 13 formed by folding fold lines 11 and 12 can be generated between each of the concave fold lines 6 and the convex fold lines 7. Among them, as shown in FIG. 4, the first and second bending pieces 8 Convex fold line 7 outside the junction of 9 and 9. In the nature of material 2, in the original state, g |] restores the restoring force of the planar shape (as shown by arrow P in Figure 4), which leads to the first and second bends The opening direction of the sheets 8,9. This restoring force P also exerts a force on the folding platform portion 13, but since the folding platform portion 13 has resistance to the restoring force P, each of the convex fold lines 7 is not easily opened. This result also makes it difficult for the first and second bent pieces 8, 9 to open to the external price IJ of the container body 1. In addition, although not shown in the figure, the second and third bent pieces 9 '10 are not easily opened to the outside of the container body 1. In this way, it is also possible to prevent the problem that the container is deformed by opening the fold line 6 or the portion of the fold line 7 on the side 5 to the outside of the container body. Next, a description will be given of a manufacturing apparatus and a manufacturing method obtained by using the container for the pastry. As shown in FIG. 5, the cake manufacturing device 15 is composed of a rigid container 16 that can hold the bottom 4 and side 5 of the container body 1 and can maintain the shape, and can clamp the side 5 of the container body 1 Sweet material 17 on the top, and the mold set above the container body 1 __4QNDA / 199904TW ____ β This paper uses Chinese National Standard (CNS) Α4 specification (210X297 mm) --------- -(Please read the notes on the back before filling out this page) Order printed by the Central Standards Bureau of the Ministry of Economic Affairs, printed by the Machining Consumer Cooperatives A7 B7 V. Description of the invention (1) Composition 18. The rigid container 16 is a nearly cup-shaped container formed of iron material, which can be adjacent to the bottom 4 of the container body 1, the side 5 below the platform portion 14 and the outside of the platform portion 14 to place the container body 1 and Keep shape. The sweetening material 17 is a nearly-cylindrical cymbal made of iron, which is not only embedded in the rigid container body 16, but also adjacent to the side 5 above the platform portion 14 of the container body 1 to prevent the side 5 from The outside is enlarged. The mold 18 is made of iron material, and an extruded plate 20 is provided at the front end of the circular rod-shaped support shaft 19. A lower portion of the extruded plate 20 is provided with a nearly cylindrical support portion 21. The lower portion of the support portion 21, In order to form a gap with a certain interval between the bottom 4 of the container body 1 and the inner surface of the side 5 below the platform portion 14, a pressing portion 22 having a certain shape is provided. A blade portion 23 having a sharp surface is formed on the outer peripheral portion of the lower portion of the support portion 21, and a handle 24 is provided on the outer peripheral surface. The mold 18 is configured to move up and down above the rigid container 16, and is configured to move up and down by operating the handle 21. Therefore, as shown in FIG. 5, the container body 1 of the container for cakes placed in the rigid container 16 can be moved to a predetermined position by the mold 18 to move the outer peripheral portion of the lower portion of the support portion 21 to the container. The folding fold line 11 inside the body 1 is in contact with each other, and the mold 18 can be moved up and down in such a manner that this position is the lowermost position. In addition, when the raw material 25 for the cake is poured into the container body 1, when the mold 18 reaches the lowermost position, a placement portion 26 can be formed on the upper part of the raw material 25 for the cake. The method of manufacturing cakes is to put the container body 1 of a container for cakes into a hard container 16 and then inject a certain amount of cake ingredients 25 such as cream pastry into the container body 1. Secondly, through the operation of the handle 24, the mold 18 is moved downward to contact the ingredients of the cake ---------------- This paper size applies to China National Standard (CNS) Α4 specifications (21〇 > < 297mm) ---------- (Please read the notes on the back before filling this page) Order the A7 ___ B7__ printed by the Consumer Cooperatives of the Central Standards Bureau of the Ministry of Economic Affairs Description of the invention (?) 25 upper layer, and then the front end of the blade portion 23 of the support portion 21 is brought into contact with the folding fold line 11 inside the container body 1 by means of press-in. At this time, the cake material 25 is squeezed through the pressing portion 22 By pressing, a placement portion 26 having a certain shape can be formed. As shown in FIG. 6, excess cake material 25 is extruded upward through the platform portion 14 in the container body 1. Thereafter, the excess pastry material 25 is scraped off with a scraper 27. Subsequently, the container body 1 is taken out of the rigid container 16 by moving the mold 18 upward, and then the container containing the pastry ingredients and cakes is moved to an oven and heated. Thereafter, the volume of the heated cake material 25 expands to a portion above the platform portion 14 of the container body 1. Finally, fresh cream not shown in the figure is poured into the placing portion 26 above the cake, and at the same time, it is applied to the baked cake to a certain thickness. If you want to eat the cream pastry prepared according to the above method, you can pull the third bent piece 10 and the opposite bent piece 10 of the container body 1 in the opposite direction, and then bend the excess. The sheet 10 is pulled down in an opposing manner. After the above operation, the container body 1 is formed into a flat plate shape, and the cake is placed in the central portion. In the following, the effects that can be produced by the container for cakes and the method for producing cakes in the embodiment described above will be described. The container for the confectionery of the embodiment is prepared in such a manner that the opening angle α of the side 5 above the platform portion 14 of the container body 1 is larger than the opening angle of the side 5 below the platform portion 14. Therefore, when using the mold 18 to make the pastry material 25, the insertion space of the tongue [| plate 27 can be enlarged. In this way, the work of scraping excess cake ingredients can be carried out more easily, and the manufacture of cakes can be simplified. _4QNDAyi9QQadTW______ Only the paper size is applicable to China National Standard (CNS) A4 specification (210x297 mm) (Please read the precautions on the back before filling this page) --------------- Order ------, ΝΙ __----- Γ-- .. Printed by A7 _B7__ of the Consumer Cooperatives of the Central Standards Bureau of the Ministry of Economic Affairs 5. Description of the invention (1) Containers for cakes in the embodiment, because of the containers On the side 5 of the body 1, a folding platform portion 13 is provided on each of the inner concave fold line 6 and the outer convex fold line 7, and the folding platform portion 13 has a function of resisting the fold lines 6 and 7 from recovering toward the opening. Resistance to restoring force P. Therefore, it is possible to prevent the openings of the first to third bending pieces 8, 9, and 10 in the side 5 from being opened, and thus to maintain the good and beautiful appearance of the shape of the side 5. In the container for cakes of the embodiment, since the folding platform portion 13 and the side edge 5 are located on the same circumference, the side edge 5 extending around the periphery has almost the same uniform resistance to the restoring force of the material 2. Therefore, deformation of the side 5 can be reliably prevented. In addition, even if the shape of the side 5 is maintained, the first to third bending pieces 8, 9, and 10 do not need to be adhered to each other. When this point is compared with the method of using the adhesive, the side 5 is more Easy to open] It is more convenient to eat the cakes. In the container for confectionery according to the embodiment, the angle α formed by the side 5 above the platform portion 14 and the platform portion 14 is set to 93 to 125 °, and the bottom portion 4 of the container body 1 and the side below the platform portion 14 are set. The angle / 3 formed by side 5 is set to 93 ~ 100. . Therefore, the volume of the container body 1 can be increased, the production efficiency of the cake can be improved, and in addition to being more economical, the material 2 can be reliably produced by using a pressure processing method. In addition, the container body 1 can be miniaturized again, so that the number of cakes baked at one time can be greatly increased, and in addition to being economical, a wide place for storage is not required. When the opening angle α is set to 95 to 115 °, the opening angle is set to 95 to 99 °. In this way, the above-mentioned effects can be surely exerted. The opening angle is set to 110 °, and the opening angle is set to 97. Hour 'can bring the effect to the highest point. The container for cakes in the embodiment is the bottom 4 and side 5 of the container body 1 __40NDA / 199904TW 9 This paper size applies to China National Standard (CNS) Α4 size (210X297 mm) (Please read the precautions on the back first (Fill in this page again) Order A7 printed by the Employees' Cooperative of the Central Standards Bureau of the Ministry of Economic Affairs _ ^ _ B7__ V. Description of the invention ((〇) The first indented fold line 3 formed at the junction, forming a curved shape with a circular cross section, In this way, the difference in heat conduction speed between the pastry raw material 25 stored in this part and the pastry raw material% existing in other parts can be reduced to a very low level. Therefore, when baking the pastry, local coking can be prevented and the pastry raw material 25. It can be evenly heated to make delicious cakes. For example, when using a spoon to eat, the cake attached to the first concave fold line 3 can be scraped more efficiently by using the front end of the spoon, making the cake easier It can also be eaten. Others, for example, have a beautiful effect on the container body 1. In addition, for example, when using a conveyor belt to carry a container for cakes, for example, the container can be prevented from passing through two adjacent ones. Deformation of the container due to rugged paths during feeding. Especially when transporting confectionery containers that increase in weight after adding confectionery ingredients, it has the effect of preventing deformation of the container. If there are two adjacent conveyor belts When it is arranged with a certain height, because the cross section of the first indented fold line 3 is formed into a curved arc shape, it has a better preventive effect on the deformation of the container for cakes. The container is made of thin paper. Therefore, when heating the pastry material 25 placed inside the container body 1, compared with aluminum foil containers, it has the advantage of not dissipating the heat of the oven. Therefore, the pastry material can be shortened. The baking time of 25. And because it is different from the aluminum foil container, in addition to the general oven, you can also use a microwave oven to bake pastry ingredients 25. In this way, you can choose different baking methods depending on the nature of the pastry ingredients. In addition, use thin paper Compared with the use of aluminum foil paper, it has a more economical material cost, so it can further reduce the manufacturing cost of containers for cakes. Material 2 when compared with aluminum foil paper, material 2 made of tissue paper can be incinerated at a lower temperature, so that the incineration is _4QNDA / 199904TW 1〇 This paper size applies Chinese national standards (CNS > A4 specifications (210X297 mm) ) (Please read the notes on the back before filling this page)
經濟郜中央標準局員工消費合作社印製 A7 B7 _ 五、發明説明（（（） 效率更高。其他，例如因使用薄紙製得之容器，故可在側邊5之外側 印製文字或圖案，使容器本體1之外觀更加美觀。 實施形態之糕餅類用之容器’因前記平台部係以近乎水平方式 延著側邊內側設置，因此可使容器可進一步保持良好的形狀。前記平 台部係設置於內側壁周邊，因此可使容器可進一步保持良好的形狀。 實施形態之糕餅類用之容器極適用於奶油西點類點心。因此，可使加 熱膨脹之糕餅體積容易且確實地固定大小。 實施形態之糕餅製造方法，係設置一可置放容器本體1之底部4 及側邊5之下部之硬質容器16，在放置容器本體1後，於糕餅原料25 之上方經由模具18之擠壓，可對糕餅原料25進行形狀之設計’及使 用刮板27將多餘之糕餅原料25刮除時，具有防止容器本體1形狀崩 壞之效果。又，平台部14之下方因與硬質容器16之上端面接觸，故 在刮除多餘糕餅原料25時，並不會因刮板27之動作使平台部14產 生變形。 實施形態之糕餅製造方法，係使用鉗合材料17之上部內側周邊 對容器本體i之平台部14以上之側邊5形成鉗合之形狀外，並經由 與側邊5之相鄰接之設置方式，可避免在使用刮板27刮除多餘之糕 餅原料25時對容器本體1產生形狀崩壞之不良後果。且此時 '可對 刮板27施以強大力量以刮除多餘之糕餅原料’故除可簡單地刮除多 餘之糕餅原料25以外，亦可精確地刮除多餘之糕餅原料％ 〇 實施形態之糕餅之製造方法中，係於糕餅類用之容器之容器本 -- — 4QNDA/199904TW 11 本紙張尺度適用中國國家標準（CNS ) A4规格（210X297公釐） --------.1¾ —I (讀先聞讀背面之注意事項再稹寫本頁) 訂 A7 A7Printed by the Economic and Central Bureau of Standards Consumer Cooperatives A7 B7 _ V. Invention Description ((() is more efficient. Others, for example, containers made of thin paper can be printed on the side other than side 5, The appearance of the container body 1 is more beautiful. The container for the cakes of the embodiment 'is provided with the platform portion extending laterally inwardly, so that the container can further maintain a good shape. The platform portion is provided It is located at the periphery of the inner wall, so that the container can further maintain a good shape. The container for cakes of the embodiment is very suitable for cream pastries. Therefore, the volume of the cake that expands by heating can be easily and reliably fixed. The method for making cakes is to set a rigid container 16 which can place the bottom 4 and the lower part 5 of the container body 1. After the container body 1 is placed, it is extruded above the cake raw material 25 through the die 18, and can be pressed against The shape design of the pastry material 25 and the use of the scraper 27 to scrape off the excess pastry material 25 are provided to prevent the shape of the container body 1 from being broken. In addition, since the lower part of the platform part 14 is in contact with the upper end surface of the rigid container 16, when the excess cake material 25 is scraped off, the platform part 14 will not be deformed by the action of the scraper 27. Cake manufacturing according to the embodiment The method is to use the surrounding edge of the upper part of the clamping material 17 to form a clamping shape to the side 5 above the platform part 14 of the container body i, and to set it adjacent to the side 5 to avoid use When the scraper 27 scrapes the excess cake material 25, it has the bad result of the shape collapse of the container body 1. At this time, 'the strong force can be applied to the scraper 27 to scrape the excess cake material', so it can be simply scraped. In addition to the excess pastry raw materials 25, the excess pastry raw materials can also be scraped off accurately. 〇 In the manufacturing method of the pastry, the container used for the pastry container --- 4QNDA / 199904TW 11 This paper size applies China National Standard (CNS) A4 specification (210X297 mm) --------. 1¾ —I (Read the notes on the back and read this page before writing this page) Order A7 A7
五 經濟部中央標準局員工消費合作社印繁 發明説明（（乙） 體1中使平台部Μ以上位置之側邊5之開口角度α，以大於平台部 W以下位置之側邊5之開口角度冷爲大之方式構成。因此對在經使 用模具18擠壓後由平台部14溢出之多餘糕餅原料亦可簡單地刮除， 而可更容易地製得糕餅。此外，因糕餅類用之容器內之糕餅原料的容 量爲固定，故加熱膨脹所得之糕餅體積也極容易確實地控制。 實施形態之糕餅之製造方法，係於糕餅之製造裝置15中，除於 濟壓板20之支持部21之外周面下端邊緣部分設置有尖銳之刃部23 以外，若模具18移動至最下端之位置時’刃部23之前端尖銳部分係 與硬質容器16上端面鄰接之糕餅類用之容器之平台部14相接觸之方 式構成。因此，在注入有糕餅原料25之糕餅類用之容器中，可確實 地將由容器本體1之平台部14所流出之多餘的糕餅原料25切除，而 更容易處理此一多餘之糕餅原料25。 實施形態之糕餅之製造方法，係爲使模具18得以上下移動而於 支持部21之外周面上設置把手24，而經由把手24之動作可確認刃 部24切除多餘糕餅原料25之情形。 實施形態之糕餅之製造方法，係經由設置有擠壓部22之模具18， 而可於糕餅原料25之上面形成置放部26 〇又，在經由將鮮奶油注入 置放部26後可製得一充滿鮮奶油之糕餅，因而可使糕餅之風味更向 上提升° 又，前記之實施形態亦可變換爲以下所述方式。 實施形態之糕餅類用之容器中，可於容器本體1之側邊5 4ONDA/199904TW 1? 本紙張尺度遠用中國國家標準（CNS ) Α4規格（2丨〇父297公釐） ---------------tr------J. (諳先閲讀背面之注意事項再填寫本頁} 經濟部中央標準局員工消費合作社印製 A7 ________ B7___ 五、發明説明（) 不同高度之多數平台部14，並以最上部之平台14以上之側邊5之開 口角度α，較平台部14以下之側邊5之開口角度泠爲大之方式構成。 依此一設置方式，可更加避免側壁5之變形，而使容器本體1保持良 好之形狀。 實施形態之糕餅類用之容器中，例如圖7 (a)所示般，可在第3 個摺曲片10之上方形成花瓣狀之剪切口 28 '或如圖7 (b)所示般， 可在第3個摺曲片1〇之上方形成多數個花瓣狀之剪切口 28、或如圖 7 (c)所示般，可在第3個摺曲片10之上方形成直角狀之剪切口 28、 或如圖7 (d)所示般，可在第3個摺曲片10之上方形成圓弧狀等等。 依上述處理方式，除可發揮與前述各實施形態近乎相同之效果以外， 亦可使糕餅類用之容器之外觀更加美觀。 實施形態之糕餅類用之容器，係在容器本體1之底部4設置1個 或多數個通氣孔，且該通氣孔可爲圓形、橢圓形、多角形、鋸齒狀、 或其他任意之形狀。依此方式時，在對糕餅原料25進行加熱時，可 經由通氣孔將熱氣導入容器本體1內，使糕餅原料25之烘培更加順 暢。 實施形態之糕餅類用之容器中，底部4與側邊5之交界並不形成 截面圓弧狀之彎曲，而係由第1內凹摺線3以摺線方式形成。此一構 成之方式，亦可發揮出與上記實施形態相同之效果。 實施形態之糕餅類用之容器中，材料2可使用牛皮紙、具有皺紋 (極少量之皺紋）之牛皮拉伸紙、單面具有光澤之滾筒紙、聖經紙、 _ 40NDA/1999Q4TW _13 本紙張尺度遒用中國國家標準（CNS ) A4規格（210X297公釐） ---------ο裝-- (請先閱讀背面之注意事項再填寫本頁) 訂 經濟部中央標準局員工消費合作社印製 Α7 Β7 五、發明説明（丨呼） 、Ι55ζΚ玻填紙、塑膠薄膜、聚乙嫌 薄膜、聚丙稀薄膜、聚氯化乙烯薄膜、聚氯乙基薄膜、聚醋薄膜、耐 龍薄膜'聚乙烯醇薄膜、聚碳酸酯薄膜等薄膜材料，使用薄膜作爲基 材之合成紙或以合成紙作爲基材之合成紙材料、飽箱紙、貼有銘箱之 前記紙材料或薄膜材料等複合材料。此一構成之方式，除可發揮出與 上記實施形態近乎相同之效果以外，亦可使糕餅類用之容器之外觀良 好。 實施形態之糕餅類用之容器’其材料2之开多狀可爲圓形、長方形、 橢圓形、或其他任意之形狀。此一構成之方式，除可發揮出與上記實 施形態近乎相同之效果以外，亦可使糕餅類用之容器之外觀良好。 實施形態之糕餅製造裝置15，係由硬質容器16與甜合材料17 以整體方式誠。此一構成之方式，亦可發揮出與上記實施形態近乎 相同之效果。 實施形態之糕餅製造裝置15中，係將鉗合材料17省略之方式構 成。此一構成之方式，除可發揮出與上記實施形態近乎相同之效果以 外，亦可使糕餅之製造裝置的構成更簡單化。 實施形態之糕餅製造裝置15中，係將擠壓板20之擠壓部22省 略，並於支持部21下面形成平面狀之方式構成。此一構成之方式， 可以省略置放部26之方式製造糕餅。 實施形態之糕餅製造裝置15中，係將擠壓板20之刃部23省略。 此一構成之方式，除可發揮出與上言己實施形態近乎相同之效果以外， |_4QNDA/199904TW____14 本紙張尺度遒用中國國家標準（CNS ) Α4規格（21〇><297公釐） (请先閲讀背面之注意事項再填寫本頁)(5) The opening angle α of the side 5 of the body 1 above the platform part M in the body 1 is colder than the opening angle of the side 5 above the platform part W It is constructed in a large manner. Therefore, the excess pastry material overflowing from the platform portion 14 after being squeezed by the mold 18 can be simply scraped off, and the pastry can be more easily produced. In addition, the inside of the container for pastry The volume of the pastry material is fixed, so the volume of the pastry obtained by heating and expansion is extremely easy to control. The manufacturing method of the pastry is implemented in the pastry manufacturing device 15 except for the support portion 21 of the pressing plate 20. The lower edge of the face is provided with a sharp blade portion 23. If the mold 18 is moved to the lowermost position, the sharp portion of the front edge of the blade portion 23 is adjacent to the platform portion 14 of the container for cakes adjacent to the upper end surface of the rigid container 16. It is structured by the way of contact. Therefore, in the container for cakes filled with the cake material 25, the excess cake material 25 flowing out from the platform portion 14 of the container body 1 can be surely discharged. This makes it easier to dispose of this excess cake material 25. The method of manufacturing a cake in the embodiment is to provide a handle 24 on the outer peripheral surface of the support portion 21 so that the mold 18 can move up and down. It can be confirmed that the blade portion 24 cuts off the excess cake material 25. The manufacturing method of the cake according to the embodiment is that a placement portion 26 can be formed on the cake material 25 through the mold 18 provided with the pressing portion 22. By filling fresh cream into the placement portion 26, a fresh cream-filled cake can be produced, so that the flavor of the cake can be further increased. Moreover, the embodiment described above can also be transformed into the following method. The container can be used on the side of the container body 5 4ONDA / 199904TW 1? The paper size is far from the Chinese National Standard (CNS) Α4 specification (2 丨 〇 parent 297 mm) --------- ------ tr ------ J. (谙 Please read the notes on the back before filling in this page} Printed by the Consumer Cooperatives of the Central Standards Bureau of the Ministry of Economic Affairs A7 ________ B7___ V. Description of Invention () Most platform sections 14 are flat at the top The opening angle α of the side 5 above 14 is larger than that of the side 5 below the platform portion 14. According to this arrangement, the deformation of the side wall 5 can be more avoided, and the container body 1 can be maintained. Good shape. In the container for cakes of the embodiment, as shown in FIG. 7 (a), a petal-shaped cutout 28 'can be formed above the third bent piece 10 or as shown in FIG. 7 (b). As shown in the figure, a plurality of petal-shaped cutouts 28 may be formed above the third bending piece 10, or as shown in FIG. 7 (c), may be above the third bending piece 10 A right-angled cutout 28 is formed, or as shown in FIG. 7 (d), a circular arc shape may be formed above the third bent piece 10. According to the above-mentioned processing method, in addition to exhibiting almost the same effects as the foregoing embodiments, the appearance of the container for cakes can be made more beautiful. The container for cakes of the embodiment is provided with one or a plurality of ventilation holes in the bottom 4 of the container body 1, and the ventilation holes may be circular, oval, polygonal, zigzag, or any other shape. In this manner, when the pastry material 25 is heated, the hot air can be introduced into the container body 1 through the vent hole, so that the baking of the pastry material 25 can be performed more smoothly. In the container for cakes according to the embodiment, the boundary between the bottom 4 and the side 5 does not form a curved arc in cross section, but is formed by the first indented fold line 3 in a fold line manner. This structure can also exert the same effect as the embodiment described above. In the container for cakes of the embodiment, the material 2 can use kraft paper, kraft stretch paper with wrinkles (very small amount of wrinkles), roll paper with gloss on one side, bible paper, _ 40NDA / 1999Q4TW _13 paper size 遒Use Chinese National Standard (CNS) A4 specification (210X297 mm) --------- ο equipment-(Please read the precautions on the back before filling this page) Print the stamp of the staff consumer cooperative of the Central Standards Bureau of the Ministry of Economic Affairs Preparation A7 Β7 V. Description of the invention (丨 call), I55ζκ glass filling paper, plastic film, polyethylene film, polypropylene film, polyvinyl chloride film, polyvinyl chloride film, polyacetate film, Polyurethane film Film materials such as vinyl alcohol film, polycarbonate film, synthetic paper using film as the base material or synthetic paper material using synthetic paper as the base material, full-box paper, note paper material or film material before the name box is affixed. In addition to exhibiting almost the same effect as the embodiment described above, this configuration can also improve the appearance of containers for cakes. The container 2 for the confectionery of the embodiment may be circular, rectangular, oval, or any other shape. In this configuration, in addition to exhibiting almost the same effect as the embodiment described above, the appearance of a container for cakes can also be improved. The confectionery manufacturing apparatus 15 according to the embodiment is composed of a rigid container 16 and a sweetening material 17 as a whole. This structure can also exert almost the same effect as the embodiment described above. In the confectionery manufacturing apparatus 15 according to the embodiment, the clamping material 17 is omitted. This configuration method can achieve the same effect as the embodiment described above, and it can also simplify the configuration of the cake manufacturing apparatus. The cake manufacturing apparatus 15 according to the embodiment is configured by omitting the pressing portion 22 of the pressing plate 20 and forming a flat shape under the supporting portion 21. With this configuration, the cake can be manufactured by omitting the placement section 26. In the cake manufacturing apparatus 15 according to the embodiment, the blade portion 23 of the pressing plate 20 is omitted. This method of construction, in addition to exhibiting almost the same effect as the previous implementation, | _4QNDA / 199904TW ____ 14 This paper uses the Chinese National Standard (CNS) A4 standard (21〇 > < 297 mm) (Please read the notes on the back before filling this page)
A7A7
五、發明説明（丨7) 經濟部中央標準局員工消費合作社印製 亦可便模具18之構成更簡單化。 實施形態之糕餅製造裝置15中，除可將模具18之上下動作設爲 自動化以外，而於擠壓板20之把手24部分改爲設置開關。此一構成 之方式，除可發揮出與上記實施形態近乎相同之效果以外，亦可使糕 餅原料之定型化製造作業更迅速化。 實施形態之糕餅製造裝置15中，使用模具18將糕餅原料25製 得〜定形狀後之糕餅類用之容器，在提高模具18時亦可同時難具 18〜同提高。此一情形時，例如可爲對模具18產生輕微震動，則可 震動使糕餅類用之容器及糕餅原料25與模具18產生間隙之方式 構成，一構成2方式》可使糕餅更有效率臟行。 實施形態之糕餅之製造裝置15中，可在模具18之支持部21之 外緣下部設置有可吸取糕餅原料25之吸取口之同時，再設置一由吸 取口至模具18之支持軸19之吸取管，並於吸取管之外端設置幫浦。 此一構成方式，與將多餘之糕餅原料25使用刮板27刮除之手工作業 作比較時，因可更迅速地去除多餘之糕餅原料25，故可以更節省在 糕餅製造上之時間及操作。 實施形態之糕餅製造方法中，將刮除模具18之支持部21之側邊， 與糕餅類用之容器之平台部14以上之側邊5間之多餘糕餅原料25之 步驟，以待糕餅類用之容器及糕餅原料25與模具Μ分離後，再使用 刮板27刮除附著於糕餅類用容器之平台部Μ以上之側邊5的之多餘 糕餅原料25之步驟取代。此一構成之方式，除可發揮出與上記實施 40NDA/199904TW 15 本紙張尺度適用中國國家標準（CNS ) A4規格（210Χ2.97公釐） (讀先聞讀背面之注意事項其填寫本頁) .ο裝------、訂— W-----. 經濟部中央標準局員工消費合作社印製 A7 B7 五、發明説明（…） 形態近乎相同之效果以外，亦可迅速去除多餘之糕餅原料25。 實施形態之糕餅之製造方法中，省略在形成於糕餅之置放部26 及其上塗布鮮奶油之步驟。此一構成之方式，亦可製得美味之糕餅° 【發明之效果】. 本發明因具有上述之構成，故可達到下述之效果》 依申請項1記載之糕餅類用之容器之發明，除可容易地刮除多 餘之糕餅原料以外，亦可防止糕餅局部焦黑現象之產生。此外，亦可 保持良好之容器本體形贩外觀。 依申請項2記載之糕餅類用之容器之發明，除具有申請項1記 載之發明效果以外，亦具有更容易刮除糕餅原料之優點。 依申請項3記載之糕餅類用之容器之發明，除具有申請項1或 申請項2記載之發明效果以外，亦可更確實地防止糕餅原料產生之局 部焦黑現象》 依申請項4記載之糕餅的製造方法之發明，除具有容易刮除多 餘糕餅原料之效果以外，亦可防止糕餅原料產生之局部焦黑現象。此 外，亦可保持良好之容器本體形狀及外觀。 依申請項5記載之糕餅的製造方法之發明，除具申請項4記載 之效果以外，可在容易刮除多餘的糕餅原料的同時，亦可保持良好之 容器本體形狀及外觀。 【圖示簡要說明】 【圖1】實施形態之糕餅類用之容器之截面圖 40NDA/199904TW 16 本紙張尺度適用中國國家標準（CNS ) A4規格（210X2.97公釐） (#先閲讀背面之注意事項再填寫本頁) --- ;--rl·.------------¢3^ 裝------訂-------- A7 B7 五、發明説明（（1) 【圖2】圖1之糕餅類用之容器材料之平面圖 【圖3】圖1之糕餅類用之容器之斜視圖 【圖4】圖1之糕餅類用之容器之部分放大斜視圖 i 【圖5】圖1之糕餅之製造裝置之截面圖 【圖6】圖6之裝置之部分放太截面圖 【圖7】（a)、（b)、（c)及（d)爲，糕餅類甩之容器之其他例 韦之部分放大圖 【圖示主要符號說明】 1 容器本體 2 材料 3 第1個內凹摺線 4 底部 5 側邊 6 第2個內凹摺線 7 外凸摺線 8 第1摺曲片 經濟部中央標準局員工消費合作社印製 (#先閔讀背面之注意事項再填寫本頁) 9 第2摺曲片 10第3摺曲片 11內側之摺疊摺線 12外側之摺疊摺線 13摺疊平台部 4ONDA/199904TW 17 本紙張尺度適用中國國家標準（CNS〉A4規格（210X297公釐) 五、發明説明（|牙) 14平台部 15糕餅之製造裝置 16硬質容器 17甜合材料 18模具 19支持軸 20擠壓板 21支持部 22擠壓部 23刃部 24把手 25糕餅原料 26置放部 27刮板 28剪切口 A7 B7 ---------0淋衣----------II------、J (讀先閲讀背面之注意事項再填寫本頁) 經濟部中央標率局員工消費合作社印製V. Description of the invention (丨 7) Printed by the Consumer Cooperative of the Central Bureau of Standards of the Ministry of Economic Affairs. The structure of the mold 18 can be simplified. In the confectionery manufacturing apparatus 15 according to the embodiment, the upper and lower movements of the mold 18 can be automated, and the handle 24 of the pressing plate 20 is provided with a switch. In addition to exhibiting almost the same effect as the embodiment described above, this configuration can also speed up the process of finalizing and manufacturing the cake materials. In the cake manufacturing apparatus 15 according to the embodiment, the mold raw material 25 is used to make the cake raw material 25 into a shaped container for cakes. When the mold 18 is raised, it is difficult to raise the mold 18 to the same time. In this case, for example, a slight vibration may be generated on the mold 18, and then the container for cakes and the cake material 25 and the mold 18 may be vibrated by the vibration. A structure 2 method can make the cake more dirty. . In the cake manufacturing device 15 of the embodiment, a suction port capable of sucking the cake material 25 can be provided at the lower part of the outer edge of the support portion 21 of the mold 18, and a suction from the suction port to the support shaft 19 of the mold 18 can be provided. Tube, and a pump is set at the outer end of the suction tube. Compared with the manual operation of scraping the excess cake material 25 using the scraper 27, this configuration method can remove the excess cake material 25 more quickly, so that time and operations in manufacturing the cake can be saved more. In the manufacturing method of the cake, the excess cake material 25 between the side of the support portion 21 of the mold 18 and the side 5 or more of the platform portion 14 of the container for cakes is scraped off for the cakes. After the container and the cake material 25 are separated from the mold M, the scraping plate 27 is used to scrape off the excess cake material 25 attached to the side 5 or more of the platform portion M of the cake container. This method of construction, in addition to the implementation of the above 40NDA / 199904TW 15 paper size applicable to the Chinese National Standard (CNS) A4 specifications (210 × 2.97 mm) .ο 装 ------ 、 Order— W -----. Printed by A7 B7 of the Consumer Cooperatives of the Central Standards Bureau of the Ministry of Economic Affairs 5. Description of Invention (…) In addition to almost the same effect, it can also quickly remove excess Of pastry ingredients 25. In the method for manufacturing a cake according to the embodiment, the step of applying fresh cream to the placement portion 26 formed on the cake and the cake is omitted. This method of construction can also produce delicious cakes. [Effects of the invention]. The present invention has the above-mentioned structure, so that the following effects can be achieved. "The invention of a container for cakes according to application 1, In addition to easily scraping off excess pastry ingredients, it can also prevent the occurrence of local blackening of the pastry. In addition, the appearance of a good container body can be maintained. The invention of the container for confectionery according to claim 2 has the advantage of being easier to scrape out the ingredients of the confectionery in addition to the effects of the invention described in claim 1. The invention of the container for confectionery according to the application item 3, in addition to the invention effects described in the application item 1 or the application item 2, can also more reliably prevent the local blackening phenomenon caused by the confectionery material. "The confectionery item according to the application item 4 The invention of the manufacturing method not only has the effect of easily scraping off excess pastry ingredients, but also prevents local blackening of the pastry ingredients. In addition, a good container body shape and appearance can be maintained. According to the invention of the method for manufacturing a cake according to the application item 5, in addition to the effects described in the application item 4, it is possible to easily scrape off excess cake materials while maintaining a good container body shape and appearance. [Brief description of the diagram] [Figure 1] Sectional view of a container for cakes in the embodiment 40NDA / 199904TW 16 This paper size is applicable to China National Standard (CNS) A4 size (210X2.97 mm) Please fill in this page again for attention) ---; --rl · .------------ ¢ 3 ^ Install -------- Order -------- A7 B7 Five 2. Description of the invention ((1) [Fig. 2] Plan view of the container material for the pastry products of Fig. 1 [Fig. 3] An oblique view of the container for the pastry products of Fig. 1 [Fig. 4] Partially enlarged oblique view i [FIG. 5] A cross-sectional view of the pastry manufacturing device of FIG. 1 [FIG. 6] A cross-sectional view of a part of the device of FIG. 6 [FIG. 7] (a), (b), (c), and ( d) is an enlarged view of some other examples of containers for cakes and cakes [illustration of main symbols in the figure] 1 container body 2 material 3 first indented fold line 4 bottom 5 side 6 second indented fold line 7 outside Convex fold line 8 The first bend piece is printed by the Consumer Cooperative of the Central Standards Bureau of the Ministry of Economic Affairs (#Notes on the back of Min Min, please fill in this page) 9 The second bend piece 10 The third fold piece 11 The inside fold line 12 Outside Folding fold line 13 Folding platform part 4ONDA / 199904TW 17 This paper size applies to Chinese national standard (CNS> A4 specification (210X297 mm) 5. Description of the invention (| tooth) 14 Platform part 15 Manufacturing equipment for pastry 16 Hard container 17 Sweet material 18 Mould 19 Support shaft 20 Extrusion plate 21 Support portion 22 Extrusion portion 23 Blade portion 24 Handle 25 Pastry material 26 Placement portion 27 Scraper 28 Shear opening A7 B7 --------- 0 Linyi- --------- II ------, J (Read the precautions on the back before filling this page) Printed by the Staff Consumer Cooperative of the Central Standards Bureau of the Ministry of Economic Affairs
4ONDA/199904TW 18 本紙張尺度適用中國國家標準（CNS ) A4規格（210X297公釐）4ONDA / 199904TW 18 This paper size is applicable to China National Standard (CNS) A4 specification (210X297 mm)