WO2017010842A1 - Récipient de crème glacée - Google Patents

Récipient de crème glacée 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
English (en)
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/ko
Application filed by 인텔렉추얼디스커버리 주식회사 filed Critical 인텔렉추얼디스커버리 주식회사
Priority to CN201680041853.7A priority Critical patent/CN107848698A/zh
Priority to JP2018501951A priority patent/JP2018523616A/ja
Priority to US15/744,269 priority patent/US10717591B2/en
Publication of WO2017010842A1 publication Critical patent/WO2017010842A1/fr

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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)
  • Organic Chemistry (AREA)
  • Manufacturing & Machinery (AREA)
  • Ceramic Engineering (AREA)
  • Packging For Living Organisms, Food Or Medicinal Products That Are Sensitive To Environmental Conditiond (AREA)

Abstract

La présente invention concerne, selon un mode de réalisation, un récipient de crème glacée, lequel récipient est un récipient de crème glacée comportant un espace interne, dans lequel de la crème glacée peut être stockée, formé par accouplement entre une partie récipient et une partie capuchon, et lequel récipient de crème glacée comprend : une partie récipient, qui est constituée par un matériau obtenu par mélange d'un poly(téréphtalate d'éthylène) (PET) et d'une résine de silicone afin de communiquer à celle-ci une élasticité, et qui comprend une première bride d'accouplement formée sur la périphérie de celle-ci et une première partie poignée formée sur un côté de celle-ci ; et une partie capuchon, comprenant une seconde bride d'accouplement formée sur celle-ci de manière à correspondre à la première bride d'accouplement et qui comprend une seconde partie poignée formée sur celle-ci de manière à correspondre à la première partie poignée, de telle sorte que la partie capuchon corresponde à la partie récipient.
PCT/KR2016/007740 2015-07-16 2016-07-15 Récipient de crème glacée WO2017010842A1 (fr)

Priority Applications (3)

Application Number Priority Date Filing Date Title
CN201680041853.7A CN107848698A (zh) 2015-07-16 2016-07-15 冰淇淋容器
JP2018501951A JP2018523616A (ja) 2015-07-16 2016-07-15 アイスクリーム容器
US15/744,269 US10717591B2 (en) 2015-07-16 2016-07-15 Container for icecream

Applications Claiming Priority (4)

Application Number Priority Date Filing Date Title
KR20150101159 2015-07-16
KR10-2015-0101159 2015-07-16
KR10-2016-0010731 2016-01-28
KR1020160010731A KR101921993B1 (ko) 2015-07-16 2016-01-28 아이스크림 용기

Publications (1)

Publication Number Publication Date
WO2017010842A1 true WO2017010842A1 (fr) 2017-01-19

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PCT/KR2016/007740 WO2017010842A1 (fr) 2015-07-16 2016-07-15 Récipient de crème glacée

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WO (1) WO2017010842A1 (fr)

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR102066064B1 (ko) * 2019-06-20 2020-01-14 주식회사 라벨리 위생성이 강화된 라운드볼 아이스크림 제조 방법 및 그 방법으로 제조된 라운드볼 아이스크림
KR20200145645A (ko) * 2020-01-07 2020-12-30 주식회사 라벨리 위생성이 강화된 라운드볼 용기
FR3098201A1 (fr) * 2019-07-02 2021-01-08 Société d'Exploitation des Etablissements Gipsy Emballage sphérique creux comportant au moins deux demi-sphères pouvant s’assembler dans plusieurs positions
CN113892543A (zh) * 2021-10-08 2022-01-07 湖南金糯咪食品有限责任公司 一种冰淇淋的制备工艺及装置

Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
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