WO2017010842A1 - Ice cream container - Google Patents

Ice cream container Download PDF

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Publication number
WO2017010842A1
WO2017010842A1 PCT/KR2016/007740 KR2016007740W WO2017010842A1 WO 2017010842 A1 WO2017010842 A1 WO 2017010842A1 KR 2016007740 W KR2016007740 W KR 2016007740W WO 2017010842 A1 WO2017010842 A1 WO 2017010842A1
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WO
WIPO (PCT)
Prior art keywords
ice cream
container
handle
present
lid
Prior art date
Application number
PCT/KR2016/007740
Other languages
French (fr)
Korean (ko)
Inventor
김병용
Original Assignee
인텔렉추얼디스커버리 주식회사
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Priority claimed from KR1020160010731A external-priority patent/KR101921993B1/en
Application filed by 인텔렉추얼디스커버리 주식회사 filed Critical 인텔렉추얼디스커버리 주식회사
Priority to CN201680041853.7A priority Critical patent/CN107848698A/en
Priority to US15/744,269 priority patent/US10717591B2/en
Priority to JP2018501951A priority patent/JP2018523616A/en
Publication of WO2017010842A1 publication Critical patent/WO2017010842A1/en

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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
    • A23G9/04—Production of frozen sweets, e.g. ice-cream
    • A23G9/22—Details, component parts or accessories of apparatus insofar as not peculiar to a single one of the preceding groups
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
    • A23G9/04—Production of frozen sweets, e.g. ice-cream
    • A23G9/08—Batch production
    • A23G9/083—Batch production using moulds
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
    • A23G9/04—Production of frozen sweets, e.g. ice-cream
    • A23G9/22—Details, component parts or accessories of apparatus insofar as not peculiar to a single one of the preceding groups
    • A23G9/221—Moulds
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
    • A23G9/44—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by shape, structure or physical form
    • A23G9/50—Products with edible or inedible supports, e.g. cornets
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
    • A23G9/44—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by shape, structure or physical form
    • A23G9/50—Products with edible or inedible supports, e.g. cornets
    • A23G9/503—Products with edible or inedible supports, e.g. cornets products with an inedible support, e.g. a stick
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
    • B65D1/00—Containers having bodies formed in one piece, e.g. by casting metallic material, by moulding plastics, by blowing vitreous material, by throwing ceramic material, by moulding pulped fibrous material, by deep-drawing operations performed on sheet material
    • B65D1/22—Boxes or like containers with side walls of substantial depth for enclosing contents
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
    • B65D21/00—Nestable, stackable or joinable containers; Containers of variable capacity
    • B65D21/02—Containers specially shaped, or provided with fittings or attachments, to facilitate nesting, stacking, or joining together
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
    • B65D25/00—Details of other kinds or types of rigid or semi-rigid containers
    • B65D25/28—Handles
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
    • B65D43/00—Lids or covers for rigid or semi-rigid containers
    • B65D43/02—Removable lids or covers
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
    • B65D51/00—Closures not otherwise provided for
    • B65D51/24—Closures not otherwise provided for combined or co-operating with auxiliary devices for non-closing purposes
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
    • B65D85/00—Containers, packaging elements or packages, specially adapted for particular articles or materials
    • B65D85/70—Containers, packaging elements or packages, specially adapted for particular articles or materials for materials not otherwise provided for
    • B65D85/72—Containers, packaging elements or packages, specially adapted for particular articles or materials for materials not otherwise provided for for edible or potable liquids, semiliquids, or plastic or pasty materials
    • B65D85/78—Containers, packaging elements or packages, specially adapted for particular articles or materials for materials not otherwise provided for for edible or potable liquids, semiliquids, or plastic or pasty materials for ice-cream
    • C—CHEMISTRY; METALLURGY
    • C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
    • C08L—COMPOSITIONS OF MACROMOLECULAR COMPOUNDS
    • C08L67/00—Compositions of polyesters obtained by reactions forming a carboxylic ester link in the main chain; Compositions of derivatives of such polymers
    • C08L67/02—Polyesters derived from dicarboxylic acids and dihydroxy compounds
    • C08L67/03—Polyesters derived from dicarboxylic acids and dihydroxy compounds the dicarboxylic acids and dihydroxy compounds having the carboxyl- and the hydroxy groups directly linked to aromatic rings
    • C—CHEMISTRY; METALLURGY
    • C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
    • C08L—COMPOSITIONS OF MACROMOLECULAR COMPOUNDS
    • C08L83/00—Compositions of macromolecular compounds obtained by reactions forming in the main chain of the macromolecule a linkage containing silicon with or without sulfur, nitrogen, oxygen or carbon only; Compositions of derivatives of such polymers
    • C08L83/04—Polysiloxanes

Definitions

  • the present invention relates to an ice cream container, and more particularly, to an ice cream container in which a circular state of a spherical ice cream is maintained and the ice cream can be more easily taken out.
  • Ice cream is largely handled with a bar and divided into a cone or a container using a spoon or spoon.
  • the bar-shaped ice cream with handles can be individually packaged and can be individually stored and produced in various shapes, while floating ice cream is mostly used in a cup or ice cream container and then scooped out as needed.
  • a bar-shaped ice cream with a handle is made by inserting a thin bar into an ice cream mold, pouring liquid ice cream raw materials, freezing them, and then individually packaging.
  • the liquid ice cream raw material is poured into a container for each capacity. It is made by sealing and freezing.
  • ice cream In the mass production of ice cream, it is difficult to produce small packages for various shapes and applications. For example, in the case of floating ice cream, a scoop or spatula is used to scoop up the required amount. At this time, the ice cream at the part where the scoop and spatula touches frequently melts. Because it is stored in the house, the texture and flavor of ice cream are inferior due to frequent contact with outside air.
  • an object of the present invention is to provide an ice cream container that can be individually packaged spherical ice cream and can be provided to the user without changing the round shape of the ice cream.
  • Ice cream container for achieving the above technical problem is an ice cream container in which an inner space for storing the ice cream is formed by the combination of the container portion and the lid portion, polyethylene tere to give elasticity
  • a container part formed of a material in which a phthalate (PET) and a silicone resin are mixed, and a first coupling flange is formed at a circumference thereof and a first handle part is formed at one side thereof;
  • a lid portion having a second coupling flange corresponding to the first coupling flange to correspond to the container portion, and having a second handle portion corresponding to the first handle portion.
  • PET phthalate
  • silicone resin silicone resin
  • the first handle portion and the second handle portion may be formed with a first handle hole and a second handle hole, respectively, so that the through hole can be formed by the combination of the container portion and the lid portion.
  • the container portion and the lid portion may be hemispherical so that the space formed by the combination of the container portion and the lid portion is spherical.
  • the ratio of the horizontal diameter to the vertical diameter of the space formed by the combination of the container portion and the lid portion may be 1.005 ⁇ 1.080.
  • Polyethylene terephthalate content of the material is 65 to 95% by weight, the content of the silicone resin may be 5 to 35% by weight.
  • the thickness of the material may be 0.3 to 0.6 mm.
  • hygienic ice cream can be provided without using a separate spoon or spoon.
  • the ice cream can be provided by a separate packaging, it can be used easily in stores and the like.
  • FIG. 1 is a perspective view of an ice cream container according to an embodiment of the present invention.
  • Figure 2 is an exploded perspective view of an ice cream container according to an embodiment of the present invention.
  • FIG. 3 is an exploded perspective view of an ice cream container according to an embodiment of the present invention.
  • Figure 4 is a view showing a process for placing the raw material in an ice cream container according to an embodiment of the present invention.
  • FIG. 5 is a view showing a process of separating the lid portion and the container portion of the ice cream container according to an embodiment of the present invention.
  • FIG. 6 is a view showing a process of separating the ice cream from the container portion of the ice cream container according to an embodiment of the present invention.
  • FIG. 7 is a view showing a state where the ice cream is separated in the ice cream container according to an embodiment of the present invention.
  • the ice cream container 100 according to an embodiment of the present invention includes a lid 110 and a container 120 large.
  • the lid part 110 and the container part 120 are described with reference to different reference numerals, but may be formed in a symmetrical shape, depending on whether the ice cream inlet 111 is formed in the lid part 110. Can be.
  • the lid part 110 and the container part 120 may be formed around the first locking flange 112 and the second locking flange 122, respectively, so that the lid 110 and the container part 120 may be coupled to each other in an interference fit manner.
  • the lid portion 110 and the container portion 120 may be coupled by the combination of the first locking flange 112 and the second locking flange 122, and the ice cream inside the ice cream container 100 formed by the coupling. Space may be formed so that the can be stored.
  • This space is a space that creates an ice cream shape when separating the ice cream from the container 100.
  • a spherical shape it is possible to change to various shapes. It is possible to implement not only a perfect sphere but also a polyhedron with a spherical shape. Spheres are preferred for a smooth shape when providing ice cream to the consumer.
  • the sphere is a concept that can include not only a perfect sphere but also a polyhedron or ellipsoid close to the sphere.
  • the ratio (2y: x) of the horizontal diameter (x) to the vertical diameter (2y) of the space formed by the combination of the container portion 120 and the lid 110 is 1.005 ⁇ 1.080 Is preferably. This is formed so that the space formed by the container portion 120 and the lid portion 110 is an ellipsoid rather than a perfect spherical shape. In this case, when the ice cream is separated from the container portion 120, the portion of the ice cream is transferred to the portion of the ice cream. It can be made to be slightly inclined to the surface and the direction of pressure transfer can be easily separated ice cream.
  • the first locking flange 112 formed on the lid 110 may be formed to extend in the circumferential direction and be formed to be bent and extended in the vertical direction again to form a step. This step can be adjusted according to the degree of coupling force of the lid portion 110 and the container portion 120.
  • An ice cream inlet 111 may be formed on the upper surface of the lid 110 to inject the raw material of the liquid ice cream.
  • the ice cream inlet 111 is used for quenching the ice cream in the ice cream container 110 and may not be formed when the ice cream is manufactured and then packaged. In this case, it is also possible to pack the ice cream prepared in advance to fit the ice cream container in an ice cream container according to the present invention.
  • the first handle 113 may be formed at one side of the first locking flange 112.
  • the first handle 113 may be implemented in a variety of forms, the projection of various shapes may be formed on the surface of the first handle 113 to prevent slipping, the second of the container portion 120
  • the first handle hole 114 may be formed to be coupled to the handle part 123 to form a through hole.
  • the container part 120 may be formed in a shape symmetrical with the lid part 110 except for the ice cream inlet 111.
  • the second locking flange 122 may be formed in the circumferential direction so as to be coupled to the first locking flange 112 in an interference fit manner.
  • the shape of the second locking flange 122 may be implemented in various ways, and like the first locking flange 112, one or more stepped portions may be formed.
  • One side of the second locking flange 122 may be formed with a second handle portion 123 similar to the lid 110.
  • the second handle part 123 may be formed at a position in contact with the first handle part 113, and protrusions having various shapes may be formed on the surface exposed to the outside to prevent slippage, and the lid part 110.
  • a second handle hole 124 may be formed to be coupled to the first handle portion 113 of the c) to form a through hole.
  • the first handle portion 113 and the second handle portion 123 is easily separated through the original lever when separating the lid portion 110 and the container portion 120 of the ice cream container 100, the lid portion 110
  • the ice cream of the container portion 120 does not directly touch the contact surface by hand to serve to prevent the ice cream from being melted or deformed by the pressure generated by the heat generated from the hand.
  • the first handle portion 113 and the second handle portion 123 may be formed in different areas so that the lid portion 110 and the container portion 120 can be easily opened to separate the lid portion 110 and the container portion 120.
  • the step provides the user's hands and space with the outer surface of the container portion that is in direct contact with the ice cream when pressure is applied to separate the ice cream, minimizing the ice-cream recording phenomenon due to body temperature and the ice cream without touching the cold part to the user Provides a separable advantage.
  • This step may be generated throughout the lid portion and the container portion, or may be generated only in one part.
  • the core configuration of the present invention is to use a material to have a certain elasticity as well as the above-described shape. It is hard to be pressed even by external pressure and maintains its shape, and the elasticity is fixed so that the shape of the pressure can be changed without being crushed when the pressure is applied by pressing the engaging flanges 112 and 122 around the circumference. It is important to have
  • the material that can be used as an ice cream container is various, but usually uses a lot of plastic materials.
  • the material used may be polypropylene, polyethylene, polystyrene, etc., but in the present invention, a material formed by mixing a silicone resin with polyethylene terephthalate (PET) as a material of an ice cream container is used.
  • PET polyethylene terephthalate
  • Polyethylene terephthalate (PET) content of the material used in the present invention is 65 to 95% by weight, the content of the silicone resin is preferably 5 to 35% by weight.
  • the content of polyethylene terephthalate (PET) according to the content of the silicone can be changed accordingly, the content of the silicone resin of the elasticity of the container of the ice cream. If the content of the silicone resin is less than 5% by weight, there is a problem that the ice cream container is not sufficiently deformed when the pressure is added because the elasticity is not retained, and the material is more than 35% by weight. Too soft and easily deformed by external pressure may cause the ice cream to deform shape. More preferably, the content of silicone may be 10 to 30% by weight, most appropriate in the case of about 20%.
  • the thickness of the ice cream container according to the present invention is preferably 0.3 ⁇ 0.6 mm.
  • the thickness of the ice cream container is related to the thermal conductivity and the degree of deformation of the container. In the case of ice cream, if the quenching time is increased due to the low thermal conductivity of the container, crystallization may occur when the ice cream melted on the surface is frozen again. Meanwhile, when the container has high thermal conductivity, the surface of the ice cream melts and flows down before eating. Therefore, the present invention has been limited to the above range in order to prevent such a problem.
  • the thickness of the ice cream container is less than 0.3 mm, it may be too thin, so that even if a little pressure is applied from the outside, pressing marks may occur on the surface of the ice cream, and it may cause a problem that it melts quickly at room temperature.
  • the container portion 120 and the lid portion 110 are separated, they are not deformed even at a constant pressure, so that they do not separate well, and the quenching time is increased, and crystallization by moisture of the ice cream may occur. More windy can be 0.4 to 0.5 mm.
  • Figure 4 is a view showing a process for placing the raw material in an ice cream container according to an embodiment of the present invention.
  • 5 is a view showing a process of separating the lid portion and the container portion of the ice cream container according to an embodiment of the present invention.
  • 6 is a view showing a process of separating the ice cream from the container portion of the ice cream container according to an embodiment of the present invention.
  • 7 is a view showing a state where the ice cream is separated in the ice cream container according to an embodiment of the present invention.
  • the ice cream formed in the lid part 110 is combined.
  • the ice cream raw material 200 is introduced through the injection device 210 through the injection hole 111. It is possible to manufacture a spherical ice cream 300 inside the ice cream container by quenching after the addition. After the ice cream is manufactured, it is stored frozen and can be transferred to restaurants or coffee shops that require ice cream. 2 and 5, when the ice cream is provided, the first handle 113 is opened while the first handle 113 and the second handle 123 are opened to hold the second handle 123.
  • the first locking flange 112 portion of the first handle portion 113 side is separated by the lever principle, so that the lid portion 110 and the container portion 120 can be finally separated.
  • the lid 110 is removed from the container 120
  • the ice cream 300 is exposed to the outside, and when the second locking flange 122 is pressed on both sides to add pressure, the container 120 has a constant elasticity. And deformed it can be easily separated from the ice cream container 120. 6 and 7, at this time, by pressing the second locking flange portion 122 can prevent damage to the surface of the ice cream, it is possible to easily remove.
  • the ice cream container according to the invention when using the ice cream container according to the invention there is an advantage that can be easily separated without deformation of the ice cream.
  • the storage and hygiene problems that may occur when using existing bulk ice cream I can solve it.
  • it in the case of bulk ice cream, it can prevent the deterioration of the ice cream caused by frequent melting and freezing in order to reduce the amount required in the store, and it is easier to use ice cream to improve convenience in the store that sells ice cream products. You can.
  • the degree of separation of the ice cream container according to the present invention the degree of crushing, the surface sanding phenomenon of the ice cream, the quenching time, the content melting phenomenon.
  • the surface sanding phenomenon means that water crystallization occurs on the surface due to the crystallization of water
  • the quenching time is a time required for cooling during ice cream manufacturing.
  • the content melting phenomenon is to determine whether the melting phenomenon when the container is left for 30 seconds in a state where the ice cream is manufactured at room temperature.
  • Silicone content (wt%) Packing Separation Distortion Surface sanding phenomenon Quenching time Melting phenomenon 0 Ha X X O X 10 medium X X O X 20 Prize X X O X 30 Prize X X O X
  • each item showed a good result in each silicon content range, and it can be seen that it is difficult to separate the packaging because the elastic force is not included when silicon is not included.

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  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Mechanical Engineering (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Medicinal Chemistry (AREA)
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  • Ceramic Engineering (AREA)
  • Packging For Living Organisms, Food Or Medicinal Products That Are Sensitive To Environmental Conditiond (AREA)

Abstract

An ice cream container according to an embodiment of the present invention is an ice cream container having an inner space, in which ice cream can be stored, formed by coupling between a container portion and a cap portion, the ice cream container comprising: a container portion, which is made of a material obtained by mixing polyethylene terephthalate (PET) and silicone resin in order to endow the same with elasticity, and which has a first coupling flange formed on the periphery thereof and a first handle portion formed on one side thereof; and a cap portion, which has a second coupling flange formed thereon so as to correspond to the first coupling flange and has a second handle portion formed thereon so as to correspond to the first handle portion such that the cap portion corresponds to the container portion.

Description

아이스크림 용기Ice cream containers
본 발명은 아이스크림 용기에 관한 것으로, 보다 상세하게는 구형 아이스크림의 원형상태가 유지되고, 아이스크림이 보다 용이하게 빠질 수 있는 아이스크림 용기에 관한 것이다.The present invention relates to an ice cream container, and more particularly, to an ice cream container in which a circular state of a spherical ice cream is maintained and the ice cream can be more easily taken out.
아이스크림은 크게 손잡이가 달리 바 형태와 스쿱 또는 스푼을 이용하여 콘이나 용기에 담겨 떠먹는 형태로 나누어진다. 손잡이가 달린 바 형태의 아이스크림은 낱개 포장이 가능하고 개별 보관 및 다양한 모양의 아이스크림 제작이 가능한 반면 떠먹는 아이스크림은 대부분이 컵 또는 아이스크림 통에 담은 뒤 스쿱으로 필요한 만큼 퍼내어 용도에 맞게 사용하고 있다.Ice cream is largely handled with a bar and divided into a cone or a container using a spoon or spoon. The bar-shaped ice cream with handles can be individually packaged and can be individually stored and produced in various shapes, while floating ice cream is mostly used in a cup or ice cream container and then scooped out as needed.
일반적으로 손잡이가 달린 바 형태의 아이스크림은 박대형 바를 아이스크림 틀에 삽입하고 액상의 아이스크림 원료를 부어 얼린 뒤 개별 포장하는 방법으로 만들어지고, 떠먹는 아이스크림의 경우 용량 별 용기에 액상의 아이스크림원료를 부은 후 상부를 실링하고 얼리는 방법으로 만들어진다.Generally, a bar-shaped ice cream with a handle is made by inserting a thin bar into an ice cream mold, pouring liquid ice cream raw materials, freezing them, and then individually packaging.In the case of floating ice cream, the liquid ice cream raw material is poured into a container for each capacity. It is made by sealing and freezing.
이러한 일반적인 단순한 형태의 아이스크림 제조 방법을 벗어나 다양한 형태의 모양과 취항에 맞추어 직접 아이스크림을 제조할 수 있도록 만든 것이대표적으로 실리콘 재질로 제조된 가정용 아이스크림 소분 포장 용기이다.Beyond such a simple method of manufacturing ice cream, it is possible to manufacture the ice cream directly according to various shapes and services of the typical ice cream subdivision packaging container made of silicone material.
아이스크림 대량 제조 방법에서는 다양한 모양과 용도에 맞게 소분포장 생산하는 데 어려움이 있다. 가령 떠먹는 아이스크림의 경우 필요한 양만큼 떠내기 위해서는 스쿱 또는 주걱을 사용하는데 이 때 스쿱과 주걱 등이 닿는 부분의 아이스크림이 녹는 현상이 자주 발생하고, 또한 더 잘 떠지게 하기 위해서는 아이스크림 보관 온도보다 높은 온도에서 보관하기 때문에 잦은 외기와의 접촉으로 인하여 아이스크림 고유의 식감과 풍미가 떨어지게 된다.In the mass production of ice cream, it is difficult to produce small packages for various shapes and applications. For example, in the case of floating ice cream, a scoop or spatula is used to scoop up the required amount. At this time, the ice cream at the part where the scoop and spatula touches frequently melts. Because it is stored in the house, the texture and flavor of ice cream are inferior due to frequent contact with outside air.
현재 시판되고 있는 소량 생산 또는 가정용 아이스크림 용기와 틀의 경우 별, 원형, 삼각형 등 다양한 형태로 아이스크림을 만들 수 있는 장점이 있으나, 대량생산에는 적합하지 않으며, 사용 후 재사용하기 위한 세척과 위생 보관 등 어려움이 따르고, 매장 등 대량으로 아이스크림을 사용하는 경우에 있어 적합하지 않은 실정이다.Small quantities of commercially available or home-made ice cream containers and frames have the advantage of making ice cream in various forms such as stars, circles, and triangles, but they are not suitable for mass production, and are difficult to clean and sanitize for reuse after use. This situation is not suitable when using ice cream in large quantities, such as in stores.
상기한 배경기술로서 설명된 사항들은 본 발명의 배경에 대한 이해 증진을 위한 것일 뿐, 이 기술분야에서 통상의 지식을 가진 자에게 이미 알려진 종래기술에 해당함을 인정하는 것으로 받아들여져서는 안 될 것이다. The matters described as the background art are only for the purpose of improving the understanding of the background of the present invention and should not be taken as acknowledging that they correspond to the related art already known to those skilled in the art.
본 발명은 이러한 문제점을 해결하기 위해 안출된 것으로, 본 발명의 목적은 구형의 아이스크림을 개별 포장이 가능하고 아이스크림의 둥근 형상의 변화 없이 사용자에게 제공할 수 있는 아이스크림 용기를 제공하는 데 있다.The present invention has been made to solve this problem, an object of the present invention is to provide an ice cream container that can be individually packaged spherical ice cream and can be provided to the user without changing the round shape of the ice cream.
상기와 같은 기술적 과제를 달성하기 위한 본 발명의 일 실시예에 따른 아이스크림 용기는 용기부와 뚜껑부의 결합에 의해 아이스크림을 보관할 수 있는 내부 공간이 형성되는 아이스크림 용기에 있어서, 탄성을 부여하기 위해 폴리에틸렌테레프탈레이트(PET)와 실리콘 수지를 혼합한 소재로 형성되며, 둘레에 제1 결합플렌지가 형성되고 일측에 제1손잡이부가 형성되어 있는 용기부; 및 용기부와 대응되도록 제1 결합플렌지와 대응되는 제2 결합플렌지가 형성되고, 제1 손잡이부와 대응되는 제2손잡이부가 형성되어 있는 뚜껑부를 포함한다. Ice cream container according to an embodiment of the present invention for achieving the above technical problem is an ice cream container in which an inner space for storing the ice cream is formed by the combination of the container portion and the lid portion, polyethylene tere to give elasticity A container part formed of a material in which a phthalate (PET) and a silicone resin are mixed, and a first coupling flange is formed at a circumference thereof and a first handle part is formed at one side thereof; And a lid portion having a second coupling flange corresponding to the first coupling flange to correspond to the container portion, and having a second handle portion corresponding to the first handle portion.
제1손잡이부 및 제2손잡이부는 용기부와 뚜껑부의 결합에 의해 관통홀이 형성될 수 있도록 각각 제1 손잡이홀 및 제2 손잡이홀이 형성될 수 있다.The first handle portion and the second handle portion may be formed with a first handle hole and a second handle hole, respectively, so that the through hole can be formed by the combination of the container portion and the lid portion.
용기부와 뚜껑부의 결합에 의해 형성되는 공간이 구형이 되도록 용기부 및 뚜껑부는 반구형일 수 있다. The container portion and the lid portion may be hemispherical so that the space formed by the combination of the container portion and the lid portion is spherical.
용기부와 뚜껑부의 결합에 의해 형성되는 공간의 수직직경에 대한 수평직경의 비가 1.005~1.080 일 수 있다. The ratio of the horizontal diameter to the vertical diameter of the space formed by the combination of the container portion and the lid portion may be 1.005 ~ 1.080.
소재의 폴리에틸렌테레프탈레이트 함량은 65~95 중량%이고, 실리콘 수지의 함량은 5~35 중량%일 수 있다. Polyethylene terephthalate content of the material is 65 to 95% by weight, the content of the silicone resin may be 5 to 35% by weight.
소재의 두께는 0.3 ~ 0.6 mm일 수 있다.The thickness of the material may be 0.3 to 0.6 mm.
본 발명에 의한 아이스크림 용기에 따르면 다음과 같은 효과가 있다.According to the ice cream container according to the present invention has the following effects.
첫째, 아이스크림의 냉동, 이동, 보관이 용이하며 쉽게 분리가 가능하고 형태의 변화없이 손님에게 아이스크림을 제공하는 것이 가능하다.First, it is easy to freeze, move and store the ice cream, it can be easily separated, and it is possible to provide the ice cream to the guests without changing the form.
둘째, 아이스크림 급냉시에 시간을 단축하여 아이스크림에 포함되어있는 수분에 의한 결정화를 방지할 수 있다.Second, it is possible to prevent the crystallization by the moisture contained in the ice cream by reducing the time during the ice cream quenching.
셋째, 별도의 스쿱이나 스푼을 사용하지 않아 위생적으로 아이스크림을 제공할 수 있다.Third, hygienic ice cream can be provided without using a separate spoon or spoon.
넷째, 별도의 포장에 의해 아이스크림을 제공할 수 있으므로, 매장 등에서 간편하게 사용할 수 있다.Fourth, since the ice cream can be provided by a separate packaging, it can be used easily in stores and the like.
도 1은 본 발명의 일 실시예에 따른 아이스크림 용기의 사시도이다.1 is a perspective view of an ice cream container according to an embodiment of the present invention.
도 2는 본 발명의 일 실시예에 따른 아이스크림 용기의 분해사시도이다.Figure 2 is an exploded perspective view of an ice cream container according to an embodiment of the present invention.
도 3은 본 발명의 일 실시예에 따른 아이스크림 용기의 분해사시도이다.3 is an exploded perspective view of an ice cream container according to an embodiment of the present invention.
도 4는 본 발명의 일 실시예에 따른 아이스크림 용기에 원료를 담는 과정을 나타낸 도면이다.Figure 4 is a view showing a process for placing the raw material in an ice cream container according to an embodiment of the present invention.
도 5는 본 발명의 일 실시예에 따른 아이스크림 용기의 뚜껑부와 용기부를 분리하는 과정을 나타낸 도면이다.5 is a view showing a process of separating the lid portion and the container portion of the ice cream container according to an embodiment of the present invention.
도 6은 본 발명의 일 실시예에 따른 아이스크림 용기의 용기부에서 아이스크림을 분리하는 과정을 나타낸 도면이다.6 is a view showing a process of separating the ice cream from the container portion of the ice cream container according to an embodiment of the present invention.
도 7은 본 발명의 일 실시예에 따른 아이스크림 용기에 아이스크림이 분리된 상태를 나타낸 도면이다.7 is a view showing a state where the ice cream is separated in the ice cream container according to an embodiment of the present invention.
아래에서는 첨부한 도면을 참조하여 본 발명이 속하는 기술 분야에서 통상의 지식을 가진 자가 용이하게 실시할 수 있도록 본 발명의 실시예를 상세히 설명한다. 그러나 본 발명은 여러 가지 상이한 형태로 구현될 수 있으며 여기에서 설명하는 실시예에 한정되지 않는다. 그리고 도면에서 본 발명을 명확하게 설명하기 위해서 설명과 관계없는 부분은 생략하였으며, 명세서 전체를 통하여 유사한 부분에 대해서는 유사한 도면 부호를 붙였다.DETAILED DESCRIPTION Hereinafter, exemplary embodiments of the present invention will be described in detail with reference to the accompanying drawings so that those skilled in the art may easily implement the present invention. As those skilled in the art would realize, the described embodiments may be modified in various different ways, all without departing from the spirit or scope of the present invention. In the drawings, parts irrelevant to the description are omitted in order to clearly describe the present invention, and like reference numerals designate like parts throughout the specification.
명세서 전체에서, 어떤 부분이 다른 부분과 "연결"되어 있다고 할 때, 이는 "직접적으로 연결"되어 있는 경우뿐 아니라, 그 중간에 다른 소자를 사이에 두고 "전기적으로 연결"되어 있는 경우도 포함한다. 또한 어떤 부분이 어떤 구성요소를 "포함"한다고 할 때, 이는 특별히 반대되는 기재가 없는 한 다른 구성요소를 제외하는 것이 아니라 다른 구성요소를 더 포함할 수 있는 것을 의미하며, 하나 또는 그 이상의 다른 특징이나 숫자, 단계, 동작, 구성요소, 부분품 또는 이들을 조합한 것들의 존재 또는 부가 가능성을 미리 배제하지 않는 것으로 이해되어야 한다.Throughout the specification, when a part is "connected" to another part, this includes not only "directly connected" but also "electrically connected" with another element in between. . In addition, when a part is said to "include" a certain component, which means that it may further include other components, except to exclude other components, unless specifically stated otherwise, one or more other features It is to be understood that the present disclosure does not exclude the possibility of the presence or the addition of numbers, steps, operations, components, parts, or combinations thereof.
이하, 첨부된 도면을 참조하여 본 발명의 바람직한 실시예에 따른 아이스크림 용기에 대하여 설명하기로 한다.Hereinafter, an ice cream container according to a preferred embodiment of the present invention will be described with reference to the accompanying drawings.
도 1은 본 발명의 일 실시예에 따른 아이스크림 용기의 사시도이고, 도 2는 본 발명의 일 실시예에 따른 아이스크림 용기의 분해사시도이고, 도 3은 본 발명의 일 실시예에 따른 아이스크림 용기의 분해사시도이다. 도 1 내지 도 3에 도시된 바와 같이 본 발명의 일 실시예에 따른 아이스크림 용기(100)는 크게 뚜껑부(110)와 용기부(120)을 포함한다. 뚜껑부(110)와 용기부(120)는 각기 다른 도면부호를 지칭하여 설명하고 있지만 대칭되는 형상으로 형성될 수 있으며, 뚜껑부(110)에 형성되는 아이스크림 투입구(111)의 생성 여부에 따라 특정될 수 있다. 뚜껑부(110)와 용기부(120)는 서로 억지끼움 방식으로 결합할 수 있도록 그 둘레에 각각 제1 걸림플렌지(112)와 제2걸림플렌지(122)가 형성될 수 있다. 제1 걸림플렌지(112)와 제2걸림플렌지(122)의 결합에 의해 뚜껑부(110)와 용기부(120)가 결합될 수 있으며, 결합에 의해 형성되는 아이스크림 용기(100)의 내부에 아이스크림의 보관될 수 있도록 공간이 형성될 수 있다.1 is a perspective view of an ice cream container according to an embodiment of the present invention, Figure 2 is an exploded perspective view of an ice cream container according to an embodiment of the present invention, Figure 3 is an exploded view of an ice cream container according to an embodiment of the present invention Perspective view. 1 to 3, the ice cream container 100 according to an embodiment of the present invention includes a lid 110 and a container 120 large. The lid part 110 and the container part 120 are described with reference to different reference numerals, but may be formed in a symmetrical shape, depending on whether the ice cream inlet 111 is formed in the lid part 110. Can be. The lid part 110 and the container part 120 may be formed around the first locking flange 112 and the second locking flange 122, respectively, so that the lid 110 and the container part 120 may be coupled to each other in an interference fit manner. The lid portion 110 and the container portion 120 may be coupled by the combination of the first locking flange 112 and the second locking flange 122, and the ice cream inside the ice cream container 100 formed by the coupling. Space may be formed so that the can be stored.
이러한 공간은 용기(100)에서 아이스크림을 분리할 때 아이스크림 형상을 만드는 공간이다. 본 발명의 실시예에서는 구형으로 표현하였지만, 다양한 형상으로 변경하는 것이 가능하다. 완전한 구형 뿐만이 아니라 구형이 가까운 형상의 다면체로 구현하는 것도 가능하다. 아이스크림을 소비자에게 제공시에 매끄러운 형상을 위해서는 구형이 바람직하다. 여기서 구형이란 완전한 구형 뿐 만 아니라 구형에 가까운 다면체 또는 타원체도 포함할 수 있는 개념이다.This space is a space that creates an ice cream shape when separating the ice cream from the container 100. In the embodiment of the present invention, although represented by a spherical shape, it is possible to change to various shapes. It is possible to implement not only a perfect sphere but also a polyhedron with a spherical shape. Spheres are preferred for a smooth shape when providing ice cream to the consumer. Here, the sphere is a concept that can include not only a perfect sphere but also a polyhedron or ellipsoid close to the sphere.
또한, 도3을 참조하면, 용기부(120)와 뚜껑부(110)의 결합에 의해 형성되는 공간의 수직직경(2y)에 대한 수평직경(x)의 비(2y:x)는 1.005~1.080인 것이 바람직하다. 이는 용기부(120)와 뚜껑부(110)에 의해 형성되는 공간이 완전한 구형이 아닌 타원체가 되도록 형성되는 것이며, 이 경우 용기부(120)에서 아이스크림을 분리할 때 압력이 전달되는 부분에 아이스크림의 면과 압력전달방향에 약간의 경사가 지도록 할 수 있어 아이스크림 분리가 쉽게 될 수 있다. 이러한 수직직경(2y)에 대한 수평직경(x)의 비(2y:x)가 1.005 미만의 경우 용기부에서 아이스크림이 원활하게 분리되지 않으며, 수직직경(2y)에 대한 수평직경(x)의 비(2y:x)가 1.080 초과의 경우 아이스크림의 형태가 구형에서 너무 많이 벗어나게 되는 문제가 발생할 수 있다.In addition, referring to Figure 3, the ratio (2y: x) of the horizontal diameter (x) to the vertical diameter (2y) of the space formed by the combination of the container portion 120 and the lid 110 is 1.005 ~ 1.080 Is preferably. This is formed so that the space formed by the container portion 120 and the lid portion 110 is an ellipsoid rather than a perfect spherical shape. In this case, when the ice cream is separated from the container portion 120, the portion of the ice cream is transferred to the portion of the ice cream. It can be made to be slightly inclined to the surface and the direction of pressure transfer can be easily separated ice cream. When the ratio (2y: x) of the horizontal diameter (x) to the vertical diameter (2y) is less than 1.005, the ice cream is not separated smoothly in the container portion, the ratio of the horizontal diameter (x) to the vertical diameter (2y) If (2y: x) is greater than 1.080, there may be a problem that the shape of the ice cream deviates too much from the sphere.
뚜껑부(110)에 형성되는 제1 걸림플렌지(112)는 둘레방향으로 연장형성되고 다시 수직방향으로 꺾여져 연장되어 형성되어 단턱을 형성시킬 수 있다. 이러한 단턱은 뚜껑부(110)와 용기부(120)의 결합력의 정도에 따라 그 수를 조절하는 것이 가능하다. 뚜껑부(110)의 윗면에는 액상의 아이스크림의 원료를 투입할 수 있도록 아이스크림 투입구(111)가 형성될 수 있다. 아이스크림 투입구(111)는 아이스크림 용기(110)에서 아이스크림을 급냉시켜 제조시에 사용되는 것으로서 아이스크림을 제조한 후 포장하는 경우에는 형성되어 있지 않아도 무방하다. 이 경우 아이스크림 용기에 맞도록 미리 제조된 아이스크림을 본 발명에 따른 아이스크림 용기에 담아 포장하는 것도 가능하다. 제1 걸림플렌지(112)의 일측에는 제1 손잡이부(113)가 형성될 수 있다. 제1 손잡이부(113)는 다양한 형태로 구현될 수 있으며, 제1손잡이부(113)의 표면에는 미끄럼을 방지할 수 있도록 여러 모양의 돌기가 형성될 수 있으며, 용기부(120)의 제2손잡이부(123)와 결합되어 관통홀이 형성될 수 있도록 제1 손잡이홀(114)이 형성될 수 있다.The first locking flange 112 formed on the lid 110 may be formed to extend in the circumferential direction and be formed to be bent and extended in the vertical direction again to form a step. This step can be adjusted according to the degree of coupling force of the lid portion 110 and the container portion 120. An ice cream inlet 111 may be formed on the upper surface of the lid 110 to inject the raw material of the liquid ice cream. The ice cream inlet 111 is used for quenching the ice cream in the ice cream container 110 and may not be formed when the ice cream is manufactured and then packaged. In this case, it is also possible to pack the ice cream prepared in advance to fit the ice cream container in an ice cream container according to the present invention. The first handle 113 may be formed at one side of the first locking flange 112. The first handle 113 may be implemented in a variety of forms, the projection of various shapes may be formed on the surface of the first handle 113 to prevent slipping, the second of the container portion 120 The first handle hole 114 may be formed to be coupled to the handle part 123 to form a through hole.
용기부(120)는 기본적으로 아이스크림 투입구(111)를 제외하고 뚜껑부(110)와 대칭되는 형상으로 형성될 수 있다. 제1 걸림플렌지(112)에 억지끼움 방식으로 결합할 수 있도록 둘레방향에 제2 걸림플렌지(122)가 형성될 수 있다. 제2걸림플렌지(122)의 형상은 다양한 방식으로 구현될 수 있으며, 제1 걸림플렌지(112)와 마찬가지로 단턱이 하나 이상 형성될 수 있다. 제2 걸림플렌지(122)의 일측에는 뚜껑부(110)와 마찬가지로 제2 손잡이부(123)가 형성될 수 있다. 제2 손잡이부(123)는 제1 손잡이부(113)와 맞닿는 위치에 형성될 수 있으며, 외부로 노출되는 표면에 미끄럼을 방지할 수 있도록 여러 모양의 돌기가 형성될 수 있으며, 뚜껑부(110)의 제1 손잡이부(113)와 결합되어 관통홀이 형성될 수 있도록 제2 손잡이홀(124)이 형성될 수 있다.The container part 120 may be formed in a shape symmetrical with the lid part 110 except for the ice cream inlet 111. The second locking flange 122 may be formed in the circumferential direction so as to be coupled to the first locking flange 112 in an interference fit manner. The shape of the second locking flange 122 may be implemented in various ways, and like the first locking flange 112, one or more stepped portions may be formed. One side of the second locking flange 122 may be formed with a second handle portion 123 similar to the lid 110. The second handle part 123 may be formed at a position in contact with the first handle part 113, and protrusions having various shapes may be formed on the surface exposed to the outside to prevent slippage, and the lid part 110. A second handle hole 124 may be formed to be coupled to the first handle portion 113 of the c) to form a through hole.
제1 손잡이부(113)와 제2 손잡이부(123)는 아이스크림 용기(100)의 뚜껑부(110)와 용기부(120)를 분리할 때 지렛대 원래를 통하여 쉽게 분리하고, 뚜껑부(110)와 용기부(120)의 아이스크림이 맞닿는 면을 직접 손으로 잡지 않게 하여 손에서 발생하는 열에 의해 아이스크림이 녹거나, 그 압력에 의해 변형되는 것을 방지하는 역할을 수행한다. 특히 뚜껑부(110)와 용기부(120)를 분리하는 경우에 쉽게 벌릴 수 있도록 제1 손잡이부(113)와 제2 손잡이부(123)가 포개어 지지 않도록 다른 면적으로 형성될 수도 있다.The first handle portion 113 and the second handle portion 123 is easily separated through the original lever when separating the lid portion 110 and the container portion 120 of the ice cream container 100, the lid portion 110 The ice cream of the container portion 120 does not directly touch the contact surface by hand to serve to prevent the ice cream from being melted or deformed by the pressure generated by the heat generated from the hand. In particular, the first handle portion 113 and the second handle portion 123 may be formed in different areas so that the lid portion 110 and the container portion 120 can be easily opened to separate the lid portion 110 and the container portion 120.
또한 단턱은 아이스크림 분리를 위하여 압력이 가해질 때 아이스크림과 직접적으로 접촉되어 있는 용기부의 외부 표면과 사용자의 손과 공간을 제공하여 체온에 의한 아이스크림 녹음 현상을 최소화하고 사용자에 차가운 부분을 접촉하지 않고 아이스크림을 분리할 수 있는 이점을 제공한다. 이 단턱은 뚜껑부 및 용기부의 전반에 갈쳐 생성될 수도 있고 일 부분에만 생성할 수 도 있다.In addition, the step provides the user's hands and space with the outer surface of the container portion that is in direct contact with the ice cream when pressure is applied to separate the ice cream, minimizing the ice-cream recording phenomenon due to body temperature and the ice cream without touching the cold part to the user Provides a separable advantage. This step may be generated throughout the lid portion and the container portion, or may be generated only in one part.
본 발명의 핵심적인 구성은 상술한 형상 뿐만 아니라, 일정한 탄성을 가지도록 하는 소재를 사용하는 것이다. 외부의 압력에 의해서도 잘 눌러지지 않으며 형상을 유지할 수 있고, 둘레의 걸림플렌지(112, 122) 부분을 눌러 압력을 부가할 때 압력이 부가되는 부분이 찌그러 지지 않고 전체적으로 형상이 변화할 수 있도록 일정한 탄성을 가지는 것이 중요하다. 아이스크림 용기로 사용할 수 있는 소재는 다양하나, 통상적으로 플라스틱재를 많이 사용한다. 이 때 사용되는 재료로는 폴리프로필렌, 폴리에틸렌, 폴리스타이렌 등 다양하나, 본 발명에서는 아이스크림 용기의 소재로서 폴리에틸렌테레프탈레이트(PET)에 실리콘 수지를 혼합하여 성형한 소재를 사용한다. 이 경우 다양한 방식으로 제조가 가능하나, 본 실시예에서 는 폴리에틸렌테레프탈레이트(PET)와 실리콘 수지를 혼합하여 사출성형하여 제조하였다.The core configuration of the present invention is to use a material to have a certain elasticity as well as the above-described shape. It is hard to be pressed even by external pressure and maintains its shape, and the elasticity is fixed so that the shape of the pressure can be changed without being crushed when the pressure is applied by pressing the engaging flanges 112 and 122 around the circumference. It is important to have The material that can be used as an ice cream container is various, but usually uses a lot of plastic materials. In this case, the material used may be polypropylene, polyethylene, polystyrene, etc., but in the present invention, a material formed by mixing a silicone resin with polyethylene terephthalate (PET) as a material of an ice cream container is used. In this case, it is possible to manufacture in various ways, but in the present embodiment was prepared by injection molding by mixing polyethylene terephthalate (PET) and the silicone resin.
본 발명에서 사용되는 소재의 폴리에틸렌테레프탈레이트(PET) 함량은 65~95 중량%이고, 실리콘 수지의 함량은 5~35 중량 %인 것이 바람직하다. 실리콘의 함량에 따라 폴리에틸렌테레프탈레이트(PET)의 함량은 이에 맞게 변화할 수 있으며, 아이스크림의 용기의 탄성의 실리콘 수지의 함량에 따라 변화한다. 실리콘수지의 함량의 5 중량% 미만의 경우에는 충분한 탄성이 보유되지 않아 딱딱하게 되어 압력을 부가하였을 때 아이스크림 용기가 충분히 변형되지 않는 문제점이 있으며, 수지의 함량이 35 중량%를 초과하는 경우 재료가 너무 무르게 되어 외부의 압력에 의해 쉽게 변형되어 아이스크림이 형상이 변형될 수 있는 문제점이 있다. 더욱 바람직하게 실리콘의 함량이 10 ~ 30 중량% 일 수 있으며, 약 20%의 함량의 경우에 가장 적절하다.Polyethylene terephthalate (PET) content of the material used in the present invention is 65 to 95% by weight, the content of the silicone resin is preferably 5 to 35% by weight. The content of polyethylene terephthalate (PET) according to the content of the silicone can be changed accordingly, the content of the silicone resin of the elasticity of the container of the ice cream. If the content of the silicone resin is less than 5% by weight, there is a problem that the ice cream container is not sufficiently deformed when the pressure is added because the elasticity is not retained, and the material is more than 35% by weight. Too soft and easily deformed by external pressure may cause the ice cream to deform shape. More preferably, the content of silicone may be 10 to 30% by weight, most appropriate in the case of about 20%.
또한 본 발명에 따른 아이스크림 용기의 두께는 0.3 ~ 0.6 mm 인 것이 바람직하다. 본 발명에서 아이스크림 용기의 두께는 열전도와 용기의 변형정도와 관련이 있다. 아이스크림의 경우 용기의 열전도율이 낮아 급냉시간이 늘어나는 경우 표면에 녹았던 아이스크림이 다시 어는 과정에서 결정화가 발생하게 되어 결정화가 발생할 수 있다. 한편 용기의 열전도율이 높아 실온에 노출되었을 경우 먹기 전에 아이스크림의 표면이 녹아 흘러내리는 현상이 발생하게 된다. 따라서 본 발명에서는 이러한 문제점을 방지할 수 있도록 상기 범위로 한정하였다. 아이스크림 용기의 두께가 0.3 mm 미만의 경우 너무 얇아 외부에서 약간의 압력만 가하더라도 누른 자국이 아이스크림 표면에 발생할 수 있으며, 실온에서 빨리 녹게 되는 문제가 발생할 수 있으며, 아이스크림 용기의 두께가 0.6 mm 초과인 경우에는 용기부(120)와 뚜껑부(110)를 분리할 때 일정한 압력에도 변형되지 않아 잘 분리되지 않고, 급냉시간이 늘어나 아이스크림의 수분에 의한 결정화 현상이 발생될 수 있다. 더욱 바람지게는 0.4 ~ 0.5 mm 일 수 있다.In addition, the thickness of the ice cream container according to the present invention is preferably 0.3 ~ 0.6 mm. In the present invention, the thickness of the ice cream container is related to the thermal conductivity and the degree of deformation of the container. In the case of ice cream, if the quenching time is increased due to the low thermal conductivity of the container, crystallization may occur when the ice cream melted on the surface is frozen again. Meanwhile, when the container has high thermal conductivity, the surface of the ice cream melts and flows down before eating. Therefore, the present invention has been limited to the above range in order to prevent such a problem. If the thickness of the ice cream container is less than 0.3 mm, it may be too thin, so that even if a little pressure is applied from the outside, pressing marks may occur on the surface of the ice cream, and it may cause a problem that it melts quickly at room temperature. In this case, when the container portion 120 and the lid portion 110 are separated, they are not deformed even at a constant pressure, so that they do not separate well, and the quenching time is increased, and crystallization by moisture of the ice cream may occur. More windy can be 0.4 to 0.5 mm.
도 4는 본 발명의 일 실시예에 따른 아이스크림 용기에 원료를 담는 과정을 나타낸 도면이다. 도 5는 본 발명의 일 실시예에 따른 아이스크림 용기의 뚜껑부와 용기부를 분리하는 과정을 나타낸 도면이다. 도 6은 본 발명의 일 실시예에 따른 아이스크림 용기의 용기부에서 아이스크림을 분리하는 과정을 나타낸 도면이다. 도 7은 본 발명의 일 실시예에 따른 아이스크림 용기에 아이스크림이 분리된 상태를 나타낸 도면이다. 도 4 내지 도 7를 참조하여 본 발명의 일 실시예에 따른 아이스크림 용기의 작동관계에 대하여 설명한다.Figure 4 is a view showing a process for placing the raw material in an ice cream container according to an embodiment of the present invention. 5 is a view showing a process of separating the lid portion and the container portion of the ice cream container according to an embodiment of the present invention. 6 is a view showing a process of separating the ice cream from the container portion of the ice cream container according to an embodiment of the present invention. 7 is a view showing a state where the ice cream is separated in the ice cream container according to an embodiment of the present invention. With reference to Figures 4 to 7 will be described the operating relationship of the ice cream container according to an embodiment of the present invention.
도 2 및 도 4를 참조하면, 제1 걸림플렌지(112)와 제2 걸림플렌지(122)의 결합에 의해 뚜껑부(110)와 용기부(120)를 결합한 후에 뚜껑부(110)에 형성된 아이스크림 주입구(111)를 통하여 투입장치(210)를 통하여 아이스크림 원재료(200)를 투입한다. 투입한 이후에 급냉시켜 아이스크림 용기 내부에 구형의 아이스크림(300)을 제조하는 것이 가능하다. 아이스크림을 제조한 후에 냉동보관을 하게 되며 아이스크림이 필요한 레스토랑이나 커피전문점에 이송할 수 있다. 도 2 및 도 5를 참조하면, 아이스크림을 제공하는 경우 제1 손잡이부(113)와 제2 손잡이부(123)를 벌려 제2 손잡이부(123)를 잡은 상태에서 제1 손잡이부(113)를 올리게 되면 지렛대 원리에 의해 제1 손잡이부(113) 쪽의 제1 걸림플렌지(112) 부분이 분리하게 되어 최종적으로 뚜껑부(110)와 용기부(120)를 분리하는 것이 가능하다. 용기부(120)에서 뚜껑부(110)를 분리하고 나면 아이스크림(300)이 외부로 노출되며 제2 걸림플렌지부(122)를 양쪽에 눌러 압력을 부가하게 되면 용기부(120)가 일정한 탄성을 가지며 변형하게 되어 아이스크림을 용기부(120)로부터 쉽게 분리할 수 있다. 도 6 및 도 7을 참조하면, 이때 제2 걸림플렌지부(122)를 누름으로써 아이스크림의 면에 손상을 방지할 수 있으며, 쉽게 분리하는 것이 가능하다.Referring to FIGS. 2 and 4, after the lid part 110 and the container part 120 are coupled by the first locking flange 112 and the second locking flange 122, the ice cream formed in the lid part 110 is combined. The ice cream raw material 200 is introduced through the injection device 210 through the injection hole 111. It is possible to manufacture a spherical ice cream 300 inside the ice cream container by quenching after the addition. After the ice cream is manufactured, it is stored frozen and can be transferred to restaurants or coffee shops that require ice cream. 2 and 5, when the ice cream is provided, the first handle 113 is opened while the first handle 113 and the second handle 123 are opened to hold the second handle 123. When raised, the first locking flange 112 portion of the first handle portion 113 side is separated by the lever principle, so that the lid portion 110 and the container portion 120 can be finally separated. After the lid 110 is removed from the container 120, the ice cream 300 is exposed to the outside, and when the second locking flange 122 is pressed on both sides to add pressure, the container 120 has a constant elasticity. And deformed it can be easily separated from the ice cream container 120. 6 and 7, at this time, by pressing the second locking flange portion 122 can prevent damage to the surface of the ice cream, it is possible to easily remove.
이와 같이 본 발명에 따른 아이스크림 용기를 사용하는 경우에는 아이스크림의 변형없이 쉽게 분리할 수 있는 장점이 있다. 특히 아이스크림을 재료로 만드는 2차 제품 예를 들면 아이스크림 콘, 아이스크림 컵, 아포카토 커피 등의 제품을 매장에서 판매할 경우에, 기존 벌크 형태의 아이스크림을 사용할 때 발생할 수 있는 보관 문제와 위생상의 문제점을 해결할 수 있다. 특히 벌크 아이스크림의 경우 매장에서 필요한 양을 덜어내기 위해 자주 녹이고 얼리는 과정에서 발생하는 아이스크림의 품질 저하 문제를 방지할 수 있으며, 보다 간편하게 아이스크림을 사용할 수 있어 아이스크림 제품을 판매하는 매장에서의 편의성을 향상시킬 수 있다.Thus, when using the ice cream container according to the invention there is an advantage that can be easily separated without deformation of the ice cream. In particular, when selling secondary products made of ice cream as ingredients, such as ice cream cones, ice cream cups, apocato coffee, etc., the storage and hygiene problems that may occur when using existing bulk ice cream I can solve it. In particular, in the case of bulk ice cream, it can prevent the deterioration of the ice cream caused by frequent melting and freezing in order to reduce the amount required in the store, and it is easier to use ice cream to improve convenience in the store that sells ice cream products. You can.
실험예를 통하여 본 발명에 따른 아이스크림 용기의 포장분리정도, 찌그러짐정도, 아이스크림의 표면샌딩현상, 급냉시간, 내용물녹는현상을 파악하였다. 표면 샌딩현상이란 수분의 결정화에 의해 표면에 수분결정이 발생하는 것을 의미하며 급냉시간은 아이스크림 제조시에 냉각하는데 걸리는 시간으로서 10분 이하일 경우 양호로 선정하였다. 한편, 내용물 녹는 현상은 상온에서 아이스크림이 제조된 상태에서 용기를 30초 동안 두었을 때 녹는 현상여부를 파악한 것이다.Through the experimental example, the degree of separation of the ice cream container according to the present invention, the degree of crushing, the surface sanding phenomenon of the ice cream, the quenching time, the content melting phenomenon. The surface sanding phenomenon means that water crystallization occurs on the surface due to the crystallization of water, and the quenching time is a time required for cooling during ice cream manufacturing. On the other hand, the content melting phenomenon is to determine whether the melting phenomenon when the container is left for 30 seconds in a state where the ice cream is manufactured at room temperature.
우선 플라스틱 소재별로 각 실험결과를 표1에 나타내었다. 이 때 사용되는 소재의 두께는 0.45 mm로 하였으며 PET, 실리콘 수지 복합소재의 실리콘 함량을 20 중량%로 하였다.First, the results of each experiment for each plastic material are shown in Table 1. At this time, the thickness of the material used was 0.45 mm and the silicon content of the PET, silicone resin composite material was 20% by weight.
용기재질Container material 포장분리정도Packing Separation 찌그러짐여부Distortion 표면샌딩현상Surface sanding phenomenon 급냉시간Quenching time 내용물녹는현상Melting phenomenon
PPPP 중medium OO XX 양호Good XX
PEPE 상Prize XX XX 양호Good XX
PSPS 중medium OO XX 양호Good XX
PET+실리콘PET + silicone 상Prize XX XX 양호Good XX
표 1에 기재된 바와 같이 PET+실리콘 소재를 사용한 경우 각 항목에서 우수하게 나타난 것을 알 수 있다.As shown in Table 1, it can be seen that the PET + silicon material was excellent in each item.
한편, 소재의 두께별로 각 실험결과를 표2에 나타내었다. 이때 사용되는 소재는 PET, 실리콘 수지 복합 소재로서 실리콘 함량을 20 중량%로 하였다.On the other hand, the results of each experiment by the thickness of the material is shown in Table 2. In this case, the material used was PET, a silicone resin composite material, the silicon content was 20% by weight.
두께(mm)Thickness (mm) 포장분리정도Packing Separation 지그러짐여부Whether it is distorted 표면샌딩현상Surface sanding phenomenon 급냉시간Quenching time 내용물녹는현상Melting phenomenon
0.250.25 상Prize OO XX 양호Good OO
0.30.3 상Prize XX XX 양호Good XX
0.450.45 상Prize XX XX 양호Good XX
0.60.6 중medium XX XX 양호Good XX
0.650.65 하Ha XX 일부발생Some occurrence 느림Slow XX
표 2에 기재한 바와 같이 0.3~0.6 mm에서 각 항목에서 양호한 결과를 나타낸 것을 알 수 있다.As shown in Table 2, it can be seen that good results were obtained in each item at 0.3 to 0.6 mm.
또한, 실리콘의 함량별로 각 실험결과를 표 3에 나타내었다. 이때 사용되는 소재의 두께는 0.45mm으로 하였다.In addition, the experimental results for each content of silicon are shown in Table 3. At this time, the thickness of the material used was 0.45 mm.
실리콘함량(중량%)Silicone content (wt%) 포장분리정도Packing Separation 찌그러짐여부Distortion 표면샌딩현상Surface sanding phenomenon 급냉시간Quenching time 내용물녹는현상Melting phenomenon
00 하Ha XX XX OO XX
1010 중medium XX XX OO XX
2020 상Prize XX XX OO XX
3030 상Prize XX XX OO XX
표 3에 기재한 바와 같이 각 실리콘 함량범위에서 각 항목이 양호한 결과를 나타내었으며, 실리콘이 포함되지 않은 경우 탄성력이 떨어져 포장 분리가 어려운 것을 알 수 있다.As shown in Table 3, each item showed a good result in each silicon content range, and it can be seen that it is difficult to separate the packaging because the elastic force is not included when silicon is not included.
전술한 본 발명의 설명은 예시를 위한 것이며, 본 발명이 속하는 기술분야의 통상의 지식을 가진 자는 본 발명의 기술적 사상이나 필수적인 특징을 변경하지 않고서 다른 구체적인 형태로 쉽게 변형이 가능하다는 것을 이해할 수 있을 것이다. 그러므로 이상에서 기술한 실시예들은 모든 면에서 예시적인 것이며 한정적이 아닌 것으로 이해해야만 한다. 예를 들어, 단일형으로 설명되어 있는 각 구성 요소는 분산되어 실시될 수도 있으며, 마찬가지로 분산된 것으로 설명되어 있는 구성 요소들도 결합된 형태로 실시될 수 있다.The foregoing description of the present invention is intended for illustration, and it will be understood by those skilled in the art that the present invention may be easily modified in other specific forms without changing the technical spirit or essential features of the present invention. will be. Therefore, it should be understood that the embodiments described above are exemplary in all respects and not restrictive. For example, each component described as a single type may be implemented in a distributed manner, and similarly, components described as distributed may be implemented in a combined form.
본 발명의 범위는 상기 상세한 설명보다는 후술하는 특허청구범위에 의하여 나타내어지며, 특허청구범위의 의미 및 범위 그리고 그 균등 개념으로부터 도출되는 모든 변경 또는 변형된 형태가 본 발명의 범위에 포함되는 것으로 해석되어야 한다.The scope of the present invention is shown by the following claims rather than the above description, and all changes or modifications derived from the meaning and scope of the claims and their equivalents should be construed as being included in the scope of the present invention. do.

Claims (7)

  1. 용기부와 뚜껑부의 결합에 의해 아이스크림을 보관할 수 있는 내부 공Inner ball to store ice cream by combining container and lid
    간이 형성되는 아이스크림 용기에 있어서,In the ice cream container in which the liver is formed,
    탄성을 부여하기 위해 폴리에틸렌테레프탈레이트(PET)와 실리콘 수지를 혼합한 소재로 형성되며, 둘레에 제1 결합플렌지가 형성되고 일측에 제1손잡이부가 형성되어 있는 용기부; 및 A container part formed of a material in which polyethylene terephthalate (PET) and a silicone resin are mixed to impart elasticity, wherein a first coupling flange is formed at a circumference and a first handle part is formed at one side; And
    상기 용기부와 대응되도록 상기 제1 결합플렌지와 대응되는 제2 결합플렌지가 형성되고, 상기 제1 손잡이부와 대응되는 제2손잡이부가 형성되어 있는 뚜껑부를 포함하는 아이스크림 용기.And a second coupling flange corresponding to the first coupling flange so as to correspond to the container portion, and a lid portion having a second handle portion corresponding to the first handle portion.
  2. 제1항에 있어서,The method of claim 1,
    상기 제1손잡이부 및 제2손잡이부는 상기 용기부와 상기 뚜껑부의 결합에 의해 관통홀이 형성될 수 있도록 각각 제1 손잡이홀 및 제2 손잡이홀을 포함하는 것을 특징으로 하는 아이스크림 용기.The first handle portion and the second handle portion ice cream container characterized in that it comprises a first handle hole and a second handle hole, respectively, so that the through hole is formed by the combination of the container portion and the lid portion.
  3. 제1항에 있어서,The method of claim 1,
    상기 용기부와 상기 뚜껑부의 결합에 의해 형성되는 공간이 구형이 되도록 상기 용기부 및 상기 뚜껑부는 반구형인 것을 특징으로 하는 아이스크림 용기.The ice cream container, characterized in that the container portion and the lid portion is hemispherical so that the space formed by the combination of the container portion and the lid portion is spherical.
  4. 제3항에 있어서,The method of claim 3,
    상기 용기부와 상기 뚜껑부의 결합에 의해 형성되는 공간의 수직직경에 대한 수평직경의 비가 1.005~1.080 인 것을 특징으로 하는 아이스크림 용기.Ice cream container, characterized in that the ratio of the horizontal diameter to the vertical diameter of the space formed by the combination of the container portion and the lid portion 1.005 ~ 1.080.
  5. 제1항에 있어서,The method of claim 1,
    상기 소재의 폴리에틸렌테레프탈레이트 함량은 65~95 중량%이고, 실리콘 수지의 함량은 5~35 중량%인 것을 특징으로 하는 아이스크림 용기.The polyethylene terephthalate content of the material is 65 to 95% by weight, the content of the silicone resin is 5 to 35% by weight ice cream container.
  6. 제5항에 있어서,The method of claim 5,
    상기 소재의 두께는 0.3 ~ 0.6 mm 인 것을 특징으로 하는 아이스크림 용기.The thickness of the material is an ice cream container, characterized in that 0.3 ~ 0.6 mm.
  7. 제1항에 있어서,The method of claim 1,
    상기 제1 결합플렌지 및 제2 결합플렌지는 단턱이 형성된 것을 특징으로 하는 아이스크림 용기.The first coupling flange and the second coupling flange ice cream container, characterized in that the step is formed.
PCT/KR2016/007740 2015-07-16 2016-07-15 Ice cream container WO2017010842A1 (en)

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CN201680041853.7A CN107848698A (en) 2015-07-16 2016-07-15 Ice cream container
US15/744,269 US10717591B2 (en) 2015-07-16 2016-07-15 Container for icecream
JP2018501951A JP2018523616A (en) 2015-07-16 2016-07-15 Ice cream container

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KR10-2015-0101159 2015-07-16
KR20150101159 2015-07-16
KR1020160010731A KR101921993B1 (en) 2015-07-16 2016-01-28 Container for icecream
KR10-2016-0010731 2016-01-28

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WO2017010842A1 true WO2017010842A1 (en) 2017-01-19

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PCT/KR2016/007740 WO2017010842A1 (en) 2015-07-16 2016-07-15 Ice cream container

Country Status (1)

Country Link
WO (1) WO2017010842A1 (en)

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR102066064B1 (en) * 2019-06-20 2020-01-14 주식회사 라벨리 A roundball icecream making method with a reinforced sanitation and the roundball icecream maded therefrom
KR20200145645A (en) * 2020-01-07 2020-12-30 주식회사 라벨리 The roundball icecream container
FR3098201A1 (en) * 2019-07-02 2021-01-08 Société d'Exploitation des Etablissements Gipsy Hollow spherical packaging comprising at least two hemispheres which can be assembled in several positions
CN113892543A (en) * 2021-10-08 2022-01-07 湖南金糯咪食品有限责任公司 Preparation process and device of ice cream

Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20030040433A (en) * 2000-09-01 2003-05-22 가쓰조 소무라 Method and apparatus for producing stereoscopic ice of transparent sphere or the like
KR200364895Y1 (en) * 2004-07-08 2004-10-19 준일산업 주식회사 a case for vegetablessalad
JP2010030660A (en) * 2008-07-31 2010-02-12 Masatake Akashi Ice cream vessel with lid capable of being joined to bottom of cup
KR20140001322U (en) * 2012-08-23 2014-03-06 (주)바라 A Ice Cream Container
KR20140005155U (en) * 2013-03-21 2014-10-01 동진기업 주식회사 A Container Cover

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20030040433A (en) * 2000-09-01 2003-05-22 가쓰조 소무라 Method and apparatus for producing stereoscopic ice of transparent sphere or the like
KR200364895Y1 (en) * 2004-07-08 2004-10-19 준일산업 주식회사 a case for vegetablessalad
JP2010030660A (en) * 2008-07-31 2010-02-12 Masatake Akashi Ice cream vessel with lid capable of being joined to bottom of cup
KR20140001322U (en) * 2012-08-23 2014-03-06 (주)바라 A Ice Cream Container
KR20140005155U (en) * 2013-03-21 2014-10-01 동진기업 주식회사 A Container Cover

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR102066064B1 (en) * 2019-06-20 2020-01-14 주식회사 라벨리 A roundball icecream making method with a reinforced sanitation and the roundball icecream maded therefrom
FR3098201A1 (en) * 2019-07-02 2021-01-08 Société d'Exploitation des Etablissements Gipsy Hollow spherical packaging comprising at least two hemispheres which can be assembled in several positions
KR20200145645A (en) * 2020-01-07 2020-12-30 주식회사 라벨리 The roundball icecream container
KR102226862B1 (en) * 2020-01-07 2021-03-11 주식회사 라벨리 The roundball icecream container
CN113892543A (en) * 2021-10-08 2022-01-07 湖南金糯咪食品有限责任公司 Preparation process and device of ice cream

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