WO2017037947A1

WO2017037947A1 - Drinking container and manufacturing method for same

Info

Publication number: WO2017037947A1
Application number: PCT/JP2015/075227
Authority: WO
Inventors: 眞實木下
Original assignee: 株式会社木下不動産
Priority date: 2015-09-04
Filing date: 2015-09-04
Publication date: 2017-03-09

Abstract

A cup to which the present invention is applied comprises a cylindrical container body (2) with a bottom comprising unglazed biscuit ware (4) with a porous structure, and a glaze layer (3) covering an unglazed face (4a) excluding a prescribed unglazed face region (5) inside the unglazed biscuit ware (4). A manufacturing method for a cup to which the present invention is applied comprises a biscuit firing step (S2) of forming unglazed biscuit ware (4) with a porous structure by biscuit firing a cup green body, a glazing step (S3) of applying a glaze (6) on an unglazed face (4a) excluding a prescribed unglazed face region (5) inside the unglazed biscuit ware (4), and a firing step (S4) of heating and firing the unglazed biscuit ware (4) on which the glaze (6) has been applied.

Description

Drinking container and method for producing the same

The present invention relates to a drinking container and a method for producing the same. Specifically, while preventing exudation of sparkling beverages to the outside, drinking containers that can ensure both excellent foaming properties and foam retention, and the glazing method during the normal pottery manufacturing process and the firing temperature during main baking are optimized The present invention relates to a method for producing a drinking container that can be produced easily.

When foaming beverage is poured into a drinking container, bubbles are generated. Here, sparkling beverages include beer such as beer, sparkling liquor and miscellaneous liquor under the liquor tax law, beer-taste beverages with an alcohol concentration of less than 1% (hereinafter simply referred to as “beer”), and sparkling. Alcoholic beverages such as wine and beverages such as carbonated water and cider are also included, and in each beverage, a dissolved gas such as carbon dioxide is dissolved in a supersaturated state in a high-pressure container.

For this reason, when pouring sparkling beverages, bubbles are formed by the dissolved gas in the beverage that has been opened and decompressed in the atmosphere. In particular, beer foam is thickly formed into a fine cream unlike carbonated water or cider.

This cream-like foam functions as a lid that covers the opening at the top of a drinking container (hereinafter referred to as “cup”), which suppresses the vaporization of carbon dioxide in beer and contains a rich fragrance in beer Or In addition, this foam only relieves the stimulation of carbon dioxide when drinking beer, and gives a refreshing and refreshing feeling to the drinker by presenting a creamy appearance that rises white. It is also emphasized as something that increases emotional value.

And the evaluation of such foam is mainly based on the foaming property indicating the ease of foaming when pouring beer into the cup and the foaming property indicating the difficulty of disappearance of the foam generated in the cup. Of these, the foaming property is preferably 20% or more of the total volume ratio, and the foaming property is preferably as the foaming property is long.

Here, regarding the generation mechanism of foam, carbon dioxide dissolved in beer is separated by decompression at the time of opening and becomes innumerable fine foam colloid. Carbon dioxide in this foam colloid and beer in beer The remaining carbon dioxide gas moves into the air bubbles adsorbed by the cup and the air bubbles (hereinafter referred to as “bubble nuclei”) embraced with the poured beer, and the bubble nuclei grow. It is known that bubbles are generated by gathering or gathering.

Therefore, unlike glass or metal cups, there are many minute irregularities and holes inside the cup, and there is a part that adsorbs air that becomes the bubble core (hereinafter referred to as “adsorption site”). A technique of using a large number of ceramic cups as effervescent cups for sparkling beverages such as beer is known (for example, see Patent Document 1).

JP 2004-215871 A

However, the above-mentioned pottery cup is generally used for the purpose of preventing liquid from penetrating into the porous structure base obtained by unsintering the base of the cup (hereinafter simply referred to as “base”). Both the inside and outside of the unglazed substrate are covered with a glassy glaze layer. For this reason, the inner side of the ceramic cup is not sufficient, although it has many irregularities and holes compared to glass and metal cups, but it is not sufficient, and the number of adsorption sites is insufficient, and a significant improvement in foaming properties cannot be expected .

Therefore, both the inside and outside of the cup are not covered with the glaze layer, and the unglazed surface of the porous unglazed substrate is left exposed, so that the inside of the unglazed substrate is not only on the unglazed surface with many large irregularities and holes. It is conceivable that a large number of adsorption sites are provided in the pores to significantly improve the foamability.

However, the porous structure of the unglazed substrate is not only permeable to liquids such as beer, but also has a high permeability to gases such as air, so when pouring beer into a cup, the air outside the cup is inside the unglazed substrate. A large amount flows through the unglazed substrate. Then, the amount of foam generation becomes excessive, the carbon dioxide gas in the beer escapes in a short time, or coarse foam is generated and the stability of the foam is lowered. As a result, the product made of glass or metal Compared to the cup, the foamability is not so improved. Furthermore, if the cup is used for a long time, the poured beer oozes out to the outside through the unglazed substrate, and it is not possible to secure the good beverage holding function, drinking function, beverage quality assurance function, etc. required for drinking containers. .

The present invention was invented in view of the above points, a drinking container capable of ensuring both excellent foaming properties and foam holding properties while preventing exudation of the sparkling beverage to the outside, and a normal pottery manufacturing process It aims at providing the manufacturing method of the drinking container which can manufacture this drinking container easily only by optimizing the inside glazing method and the baking temperature at the time of main baking.

In order to achieve the above object, the drinking container of the present invention covers a bottomed cylindrical container body having a porous unglazed body, and a unglazed surface other than a predetermined unglazed surface area inside the unglazed substrate. With a glaze layer.

And by providing a bottomed cylindrical container body having a porous unglazed substrate, excellent foaming properties when pouring a sparkling beverage can be secured. In other words, since there are many adsorption sites not only on the unglazed surface having many large irregularities and holes, but also in the pores inside the unglazed substrate, a large amount of air that becomes bubble nuclei is adsorbed, and these bubble nuclei grow or gather Or a large amount of bubbles are generated.

Furthermore, by providing a glaze layer that covers the unglazed surface other than the predetermined unglazed surface area inside the unglazed substrate, it is possible to ensure excellent foam retention while preventing exudation to the outside when pouring a sparkling beverage. That is, while exposing the unglazed surface to the unglazed surface region inside the unglazed substrate, the outside of the unglazed substrate is covered with the glaze layer, so that the adsorption site is provided only on the surface of the unglazed surface region and the interior of the unglazed substrate nearby. In addition, the number of adsorption sites can be optimized to prevent excessive foam generation and coarse foam generation, and the glaze layer on the outside of the unglazed substrate allows the effervescent beverage to exude from the inside of the drinking container to the outside. The route can be blocked reliably.

In addition, when the unglazed surface region has an overheated portion heated by the combustion of easily combustible organic substances arranged in proximity, the holes on the inner surface of the overheated portion are appropriately reduced by the high temperature during combustion, A kind of air pocket is formed between the glaze layer covering the outer side of the unglazed substrate and the inner surface of the overheated portion. As a result, when the effervescent beverage is continuously and repeatedly poured into the same drinking container, even if most of the air at the adsorption site on the inner surface of the heat input portion is consumed for foam generation, the dissolved gas in the effervescent beverage is Bubbles that are generated through the narrow holes on the inner surface of the heat input portion are taken into the air in the air pool at a substantially constant speed, and bubbles of a uniform amount and size are blown out from the holes into the sparkling beverage. The maximum amount of foam (hereinafter referred to as “foam generation amount”) and the time from the occurrence of the maximum amount of foam until the liquid level of the sparkling beverage is exposed (hereinafter referred to as “foam retention time”) All are kept substantially constant, and excellent continuous repetitive usability can be secured.

In addition, when the easily combustible organic substance is rice husk, the rice husk is burned at a high temperature by its volatile components, and the combustion residue of the rice husk is mainly high melting point silicon dioxide, which is generated by burning wood pieces and sawdust. Such low melting point ash is not generated so much, and ash can be prevented from being deposited on the heat input portion. As a result, when the effervescent beverage is continuously and repeatedly poured into the same drinking container, the dissolved gas in the effervescent beverage is not hindered by the ash and the like melted and deposited on the overheated heat part, It is smoothly taken into the air in the air reservoir through a narrow hole on the inner surface of the part, and both the amount of generated foam and the bubble retention time are surely kept substantially constant, and better continuous repeated use can be secured. .

In addition, when the unglazed substrate is heated to a predetermined temperature between 1210 and 1250 ° C. during the main baking, the unglazed surface region is heated at an appropriate temperature, and the surface and internal irregularities and holes are appropriately reduced. Therefore, it is possible to optimize the number of adsorption sites, to suppress the excessive generation of bubbles and the generation of coarse bubbles, and to ensure excellent foam retention.

When the predetermined temperature is less than 1210 ° C., the surface of the unglazed surface region and the internal adsorption sites are large and the foaming property is high, but the foam generation amount is excessive and coarse bubbles are generated, so the foam retention property is low. On the other hand, when the predetermined temperature exceeds 1250 ° C., the pores on the surface of the unglazed surface region are almost closed, so that the available adsorption sites are drastically reduced, and both the foaming property and the foam holding property are lowered.

Further, when the unglazed surface region has an overheated portion heated by constant temperature heating at the predetermined temperature for 1 to 2.5 hours following the temperature rise to the predetermined temperature, the inner surface of the overheated portion These holes are appropriately reduced by appropriate constant temperature heating, and a kind of air pocket is formed between the glaze layer covering the outside of the unglazed substrate and the inner surface of the overheated portion. As a result, when the effervescent beverage is continuously and repeatedly poured into the same drinking container, even if most of the air at the adsorption site on the inner surface of the heat input portion is consumed for foam generation, the dissolved gas in the effervescent beverage is The amount of foam generated is such that bubbles of a uniform amount and size are blown into the sparkling beverage through the narrow holes on the inner surface of the heat input portion and taken into the air in the air pool at a substantially constant speed. Both the bubble retention time and the bubble retention time are kept substantially constant, and excellent continuous repeated use can be secured.

When the heating and holding time is less than 1 hour, the pores on the inner surface of the overheated portion are not sufficiently reduced, and the dissolved gas in the sparkling beverage is easily taken into the air inside the overheated portion, and the air Is consumed at an early stage, both the amount of foam generation and the foam retention time are greatly reduced with use. On the other hand, when the heating and holding time exceeds 2.5 hours, the pores on the inner surface of the overheated portion are almost blocked, so that the available adsorption sites are drastically reduced, and both the foaming property and the foam holding property are lowered.

In addition, the method for producing a drinking container according to the present invention includes an uncoating step of uncoating the substrate of the drinking container to form a porous uncoating substrate, and an uncoating surface other than a predetermined uncoating surface area inside the uncoating substrate. A glazing step of applying glaze and a main baking step of heating and baking the unglazed substrate to which the glaze has been applied.

And, by providing an unglazed step of forming a porous structure unglazed substrate by uncoating the substrate of the drinking container, and a glazing step of applying glaze to the unglazed surface other than the predetermined unglazed surface region inside the unglazed substrate, While providing the foam with the outstanding foaming property at the time of pouring an effervescent drink, it can also provide the outstanding foam holding property, preventing the exudation of an effervescent drink to the exterior.

That is, since there are many adsorption sites not only on the unglazed surface of the unglazed surface region having a large number of irregularities and holes, but also in the pores inside the unglazed substrate, a large amount of air that becomes bubble nuclei is adsorbed. A large amount of bubbles are generated by growing or gathering.

Moreover, while exposing the unglazed surface to the unglazed surface region inside the unglazed substrate, the outside of the unglazed substrate is covered with a glaze layer so that adsorption sites are provided only on the surface of the unglazed surface region and the interior of the unglazed substrate nearby. In addition, the number of adsorption sites can be optimized to prevent excessive foam generation and coarse foam generation, and the glaze layer on the outside of the unglazed substrate allows the effervescent beverage to exude from the inside of the drinking container to the outside. The route can be blocked reliably.

In addition, by providing a main baking process of heating and baking the unglazed substrate with glaze, it forms a glaze layer on the unglazed surface and has excellent foamability when pouring effervescent beverages into drinking containers Can be reliably given. That is, the glaze is heated and melted to firmly cover the unglazed surface, and the unglazed surface area is heated at an appropriate temperature, and the surface and internal irregularities and holes are appropriately reduced to optimize the number of adsorption sites. It suppresses excessive generation of bubbles and generation of coarse bubbles.

Further, the glazing step is a submerged process in which the opening of the unglazed substrate is closed with a liquid surface of the glaze and air is enclosed inside the unglazed substrate, the submerged process of submerging the unglazed substrate in the glaze, and the enclosed state By holding the unglazed substrate in the glaze, while preventing the glaze from entering the unglazed surface region, the glaze adhesion process to adhere the glaze to the unglazed surface and penetrate into the unglazed substrate, and to the unglazed surface region If there is a process of taking out the unglazed substrate from the glaze while preventing the glaze from adhering, it is a simple task to submerge the unglazed substrate in the liquid bath without using a special device. Thus, the unglazed surface can be exposed only in a predetermined area inside the unglazed substrate, and the apparatus cost and work load can be reduced.

Furthermore, in the process of adhering glaze, the air pressure inside the unglazed substrate becomes positive, and the glaze penetrates into the unglazed substrate while resisting this air pressure. The adsorption site can be sufficiently secured, and the foaming property when pouring a sparkling beverage can be further improved. Moreover, in the glaze, the liquid pressure changes according to the depth from the surface of the glaze to the opening of the unglazed substrate (hereinafter referred to as “holding depth”), and the inside of the unglazed substrate that balances with this fluid pressure. Since the volume of the air also changes, simply changing the holding depth of the unglazed substrate allows the glaze immersion length from the opening of the unglazed substrate to the inside, that is, the glazing range inside the opening of the drinking container to be freely adjusted And versatility can be improved.

In addition, after the glazing process, in the case of providing an organic substance charging process that covers the unglazed surface area by introducing an easily combustible organic substance inside the unglazed substrate, the easily combustible organic substance is heated and burned in the subsequent baking process. However, an overheated portion is formed in the unglazed surface region by this combustion, but the hole on the inner surface of this overheated portion is appropriately reduced by the high temperature during combustion, and a glaze layer covering the outside of the unglazed substrate, A kind of air pocket is formed between the inner surface of the overheated portion. As a result, when the effervescent beverage is continuously and repeatedly poured into the same drinking container, even if most of the air at the adsorption site on the inner surface of the heat input portion is consumed for foam generation, the dissolved gas in the effervescent beverage is The amount of foam generated is such that bubbles of a uniform amount and size are blown into the sparkling beverage through the narrow holes on the inner surface of the heat input portion and taken into the air in the air pool at a substantially constant speed. Both the bubble retention time and the bubble retention time are kept substantially constant, and excellent continuous repeated use can be secured.

Further, when the easily combustible organic substance is rice husk, in the subsequent main baking process, the rice husk is burned at a high temperature by its volatile components, and the combustion residue of the rice husk is mainly high melting point silicon dioxide, As a result, there is little generation of low melting point ash that occurs due to burning of the cut pieces and sawdust, and welding of ash to the overheated portion can be prevented. As a result, when the effervescent beverage is continuously and repeatedly poured into the same drinking container, the dissolved gas in the effervescent beverage is not hindered by the ash and the like melted and deposited on the overheated heat part, It is smoothly taken into the air in the air reservoir through a narrow hole on the inner surface of the part, and both the amount of generated foam and the bubble retention time are surely kept substantially constant, and better continuous repeated use can be secured. .

In the main baking process, when the temperature is raised to a predetermined temperature between 1210 and 1250 ° C., the surface of the unglazed surface is heated at an appropriate temperature, and the surface and internal irregularities and holes are appropriately reduced, thereby adsorbing the surface. By optimizing the number of sites, it is possible to ensure excellent foam retention by suppressing excessive generation of bubbles and generation of coarse bubbles.

In addition, when the constant temperature heating is performed for 1 to 2.5 hours at the predetermined temperature following the temperature rise to the predetermined temperature, an overheated portion is formed in the unglazed surface region by the appropriate constant temperature heating. The holes on the inner surface of the overheated portion are appropriately reduced by appropriate constant temperature heating, and a kind of air pocket is formed between the glaze layer covering the outside of the unglazed substrate and the inner surface of the overheated portion. As a result, when the effervescent beverage is continuously and repeatedly poured into the same drinking container, even if most of the air at the adsorption site on the inner surface of the heat input portion is consumed for foam generation, the dissolved gas in the effervescent beverage is The amount of foam generated is such that bubbles of a uniform amount and size are blown into the sparkling beverage through the narrow holes on the inner surface of the heat input portion and taken into the air in the air pool at a substantially constant speed. Both the bubble retention time and the bubble retention time are kept substantially constant, and excellent continuous repeated use can be secured.

The drinking container according to the present invention is capable of ensuring both excellent foaming properties and foam holding properties while preventing exudation of the sparkling beverage to the outside. Moreover, the manufacturing method of the drinking container concerning this invention can manufacture this drinking container easily only by optimizing the glazing method in the normal pottery manufacturing process, and the baking temperature at the time of main baking.

It is side surface partial sectional drawing of the cup which shows the whole structure of the beer drinking cup concerning this invention. It is side surface sectional drawing of the drinking mouth vicinity which shows the cross-section of a cup. It is a flowchart which shows the manufacture procedure of a cup. It is side surface sectional drawing of the dripping tank which shows the work procedure of the submergence process in the glazing process of a cup. It is side surface sectional drawing of the smoky tank which shows the operation | work procedure from the glaze adhesion process in the glazing process of a cup to the taking-out process. It is side surface sectional drawing of the drinking mouth vicinity of the cup of another form which puts a rice husk inside and bakes. It is a flowchart which similarly shows a manufacture procedure. It is side surface sectional drawing of the drinking mouth vicinity of the cup of another form baked by constant temperature heating. It is a schematic diagram which similarly shows a temperature rising curve. It is a graph which shows the influence of a cup structure on foaming property at the time of pouring beer continuously into a cup, and foamability. It is a graph which shows the influence of the calcination temperature at the time of main baking which affects the foaming property in the A type baked with the inner side left as it is the unbaked surface. It is a graph which shows the influence of the calcination temperature at the time of main baking on the foaming property in B type which baked by putting a rice husk with the inner side being an unglazed surface. It is a graph which shows the influence of the heating holding time which acts on the foaming property in the C type baked by the constant temperature heating with the inner side being an unglazed surface. It is a graph which similarly shows the influence of the calcination temperature at the time of main baking on the foamability in C type, and foamability.

Hereinafter, embodiments of the present invention relating to a drinking container and a method for producing the same will be described with reference to the drawings to provide an understanding of the present invention.

First, the overall structure of a beer drinking cup 1A, which is an example of a drinking container to which the present invention is applied, will be described with reference to FIGS.

The cup 1A is an earthenware container having an opening 1Aa serving as a drinking mouth at the upper end, and includes a bottomed cylindrical container body 2 composed of an unglazed base 4 that expands upward. A glaze layer 3 is provided from the outer bottom surface 2a through the outer peripheral surface 2b to the inner peripheral surface 2c in the vicinity of the opening 1Aa.

Furthermore, from the main inner peripheral surface 2d, which is the inner peripheral surface below the inner peripheral surface 2c of the opening, to the inner bottom surface 2e of the container body 2, the unglazed surface 4a of the unglazed substrate 4 having a porous structure is exposed as it is. Region 5 is formed. The unglazed surface 4 a other than the unglazed surface region 5 is covered with the glaze layer 3 described above.

In the unglazed surface region 5, a large number of uneven portions 4a1 made of large unevenness and holes are formed on the unglazed surface 4a, and holes (not shown) are also formed inside the unglazed substrate 4 in the vicinity of the unglazed surface 4a. Are formed, and the unglazed surface region 5 is provided with a large number of adsorption sites.

As a result, a large amount of air serving as bubble nuclei is adsorbed to the unglazed surface 4 of the unglazed surface region 5 of the cup 1A, so when pouring beer into the cup 1A, carbon dioxide in the beer moves to this air, A large number of bubble nuclei grow or aggregate to generate a large amount of bubbles, and the foaming property is improved.

Further, as described above, the area other than the unglazed surface area 5 inside the unglazed substrate 4 is covered with the glaze layer 3.

Thereby, compared with the case where the unglazed surface 4a of the unglazed substrate 4 is exposed as it is on both the inside and outside surfaces, the number of adsorption sites is small, the number of adsorption sites is optimized, and excessive generation of bubbles and generation of coarse bubbles occur. Suppressed and improved foam retention.

In addition, the range from the outer bottom surface 2a to the outer peripheral surface 2b of the container body 2 described above, that is, the outer side of the unglazed substrate 4 is completely covered with a glassy glaze layer 3 and waterproofed.

This makes it possible to block the passage of beer from the inside of the cup 1A to the outside and reliably prevent the poured beer from seeping out.

Next, a manufacturing method of the cup 1A having such a configuration will be described with reference to FIGS.
As shown in FIG. 3, in the manufacture of the cup 1A, first, a base forming step S1 for manufacturing the base of the cup 1A is performed. Subsequently, the base is unbaked to form the porous base unfired base 4 Step S2 and a glazing step S3 in which the glaze 6 is applied to the unglazed surface 4a other than the unglazed surface region 5 by the unglazed substrate 4 are performed. Step S4 is performed.

Of these, in the substrate forming step S1, clay for ceramics or porcelain mainly composed of silicon dioxide, aluminum oxide, ferric oxide, calcium oxide, etc. is used, and air in the soil is used using a clay kneader. A soil kneading process S11 that is kneaded while being extracted is performed, and then a molding process S12 is performed in which the kneaded clay is molded into a predetermined cup shape by a method such as potter's wheel molding, pressure casting, or hand casting using a plaster mold. Thereafter, the substrate is manufactured by performing a drying process S13 for drying the substrate in the sun or a drying furnace.

If necessary, a porous forming member may be added to the clay and kneaded to promote the formation of a porous structure in the unglazed substrate 4. When this porous forming member is heated in the unbaking step S2 or the main baking step S4, when the porous forming member is an organic substance such as wood powder such as sawdust, resin powder, fiber powder, or bean residue, the organic substance is burned and vaporized. When the porous forming member is an inorganic hollow body such as a glass balloon, a shirasu balloon, or a pearlite foam, the inorganic hollow body is interfacially diffused or fused at a high temperature. As a result of being incorporated into the unglazed substrate, a large number of holes are formed. As a result, the number of adsorption sites increases and a large amount of air that becomes bubble nuclei is adsorbed, and these bubble nuclei grow and gather, and more bubbles are generated than the base made of clay alone. Further, the foaming property can be further improved.

Further, in the unglazed step S2, the substrate manufactured in the substrate forming step S1 is put into a firing furnace and heated to 700 to 800 ° C. and fired. The unglazed substrate 4 obtained in this way is provided with water absorption necessary for post-treatment glazing and high substrate strength.

Further, in the glazing step S3, the glaze 6 is applied by spraying, such as a dipping method in which the unglazed substrate 4 produced in the unglazed step S2 is directly immersed in the glaze 6, a ladle method in which the glaze 6 is applied to the unglazed substrate 4 using ladle, or the like. The glaze 6 is attached to the unglazed substrate 4 by a spraying method or the like that sprays the unglazed substrate 4.

As the glaze 6, a material suitable for the firing temperature h at the time of main baking in the subsequent process is used. For example, for low temperatures of about 800 ° C., there are lead iron containing lead oxide, soda rice containing sodium oxide, boric acid iron containing boron oxide, etc. , Lime cake, bitter clay cake, heavy soil cake, ash cake, etc., and the type is not particularly limited.

Further, in the dipping method, the glaze 6 is applied to the unglazed surface 4a other than the predetermined unglazed surface region 5 inside the unglazed substrate 4 only by taking a simple work procedure as shown in FIGS. Can be easily attached.

First, as shown in FIG. 4A, the unglazed substrate 4 with the opening 4b facing downward is held above the liquid bath 7 in which the glaze 6 is stored using a hand or a jig.

Then, as shown in FIG. 4 (b), the unglazed substrate 4 is lowered toward the liquid surface 6a of the glaze 6, and the opening 4b is closed by the liquid surface 6a, and then as shown in FIG. 4 (c). The submerged process S31 is performed by further lowering the unglazed substrate 4 and submerging it in the glaze 6 in a sealed state in which air is confined inside the unglazed substrate 4.

Subsequently, as shown in FIG. 5 (a), the unglazed substrate 4 is further lowered, and the unglazed substrate 4 is held in the glaze 6 in an encapsulated state. Then, while preventing the glaze 6 from entering the unglazed surface area 5 described above, the glaze 6 is adhered to the unglazed surface 4a other than the unglazed surface area 5 so as to penetrate into the unglazed surface 4 so that the glaze adhesion process is performed. S32 is performed.

In this glaze adhesion process S 32, the air (hereinafter referred to as “sealed air”) 10 inside the unglazed substrate 4 is compressed by the liquid pressure of the glaze 6 to become positive pressure, and the glaze 6 is generated by the sealed air 10. It penetrates into the unglazed substrate 4 while resisting air pressure. As a result, excessive penetration of the glaze 6 into the unglazed substrate 4 can be suppressed, and the adsorption sites of the bubble nuclei can be sufficiently secured inside the unglazed substrate 4, and a large amount of foam is generated when pouring beer. .

In addition, in the glaze 6, the hydraulic pressure changes according to the holding depth 8 from the liquid level 6a to the opening 4b, and the volume of the sealed air 10 that balances with the hydraulic pressure also changes. For example, when the holding depth 8 is increased, the hydraulic pressure of the glaze 6 acting on the opening 4b is increased and the sealed air 10 is compressed, so that the glaze 6 enters the inside of the unglazed substrate 4 from the opening 4b. 9 increases. Thereby, the glazing range inside the opening 1Aa of the cup 1A can be freely adjusted only by changing the holding depth 8 of the unglazed substrate 4.

Thereafter, as shown in FIGS. 5B and 5C, the unglazed substrate 4 is pulled out from the glaze 6 and taken out while preventing the glaze 6 from adhering to the unglazed surface region 5, and the removal step S33 is performed. .

Then, the glaze 6 is adhered to the opening inner peripheral surface 2c from the outer bottom surface 2a through the outer peripheral surface 2b of the unglazed surface 4a of the unglazed substrate 4 while the sealed air 10 is immersed in the submerged substrate 4. The glaze 6 is not attached to the unglazed surface region 5 that exists until the end, and the unglazed surface 4a remains exposed.

In addition, although workability and application accuracy are greatly inferior even if it is other than the soaking method, it is applied by applying the pouring method or spraying method by masking the unglazed surface area with tape or the like. Also good.

Further, in the main baking step S4, the unglazed substrate 4 to which the glaze 6 is adhered in the glazing step S3 is placed in a baking furnace and heated to a baking temperature h of 800 ° C. or higher as described later.

Thus, the glaze 6 is melted and firmly coated as the glaze layer 3 on the unglazed surface 4a, so that the container strength can be ensured while preventing the beer from exuding to the outside. In addition, by heating the unglazed surface region 5 at an appropriate temperature, the surface of the unglazed surface region 5 and the irregularities and holes in the interior are appropriately reduced, the number of adsorption sites is optimized, The generation of coarse bubbles can be suppressed.

By the above manufacturing method, without using a special apparatus, it is a simple work of submerging the unglazed substrate 4 into the molten solution tank 7 storing the glaze and pulling it up. Since the unglazed surface 4a can be exposed only to the surface region 5, it is possible to reduce the apparatus cost and the work load.

Next, cups 1B and 1C of another form of the above-described cup 1A will be described with reference to FIGS.

As shown in FIG. 6, the cup 1B is obtained by heating the inner surface of the unglazed substrate 4 in the unglazed surface region 5 of the cup 1A to a high temperature in the main baking step S4 to form an overheated portion 4c. The continuous repeated usability when continuously pouring is improved.

As shown in FIG. 7, the overheated portion 4 c covers the unglazed surface region 5 by introducing rice husk 11 as a readily combustible organic substance inside the unglazed substrate 4 that is turned upside down following the glazing step S 3 described above. After the organic substance charging step S5 is performed, the rice husk 11 is heated and burned in the subsequent main baking step S4, so that it can be formed in the vicinity of the surface of the raw baking base 4 in the raw baking surface region 5.

At that time, since the hole on the inner surface of the overheated portion 4c is appropriately reduced by the high temperature during burning of the rice husk 11, a kind of air is formed between the outer glaze layer 3 and the inner surface of the overheated portion 4c. A pool is formed. Thereby, when beer is continuously poured repeatedly into the same glass 1B, even if most of the air at the adsorption site on the inner surface of the excessive heat input portion 4c is consumed for foam generation, the carbon dioxide in the beer is excessively charged. Since the air in the air reservoir is taken in at a substantially constant speed through a narrow hole on the inner surface of the heat part 4c, a uniform amount and size of bubbles are blown out from this hole, Is also kept substantially constant.

In particular, when the rice husk 11 is introduced, the rice husk 11 burns at a high temperature due to its volatile components, and the combustion residue of the rice husk 11 is mainly high-melting silicon dioxide, so that it may be generated by burning wood pieces or sawdust. Therefore, the generation of ash with a low melting point is small, and the welding of ash to the overheated portion 4c can be prevented. As a result, the carbon dioxide gas in the beer is not hindered by ash or the like melted and deposited on the superheated heat portion 4c, and is smoothly taken into the air in the air reservoir. It can be reliably kept substantially constant, and excellent continuous and repetitive usability can be ensured by burning the rice husk 11.

Further, as shown in FIG. 8, the cup 1C is obtained by heating the unglazed substrate 4 in the unglazed surface region 5 of the cup 1A at a constant temperature in the main baking step S4 to form an overheated portion 4d. Similarly, the continuous repeated usability when continuously pouring beer is improved.

In the main baking step S4, the overheated portion 4d, as shown in FIG. 9, raises the temperature of the unfired substrate 4 to a predetermined baking temperature h, and then sets the baking temperature h to a predetermined time Th (hereinafter, By performing constant temperature heating while maintaining (referred to as “heating holding time”), the unbaked substrate 4 can be formed over substantially the whole.

At that time, the hole on the inner surface of the overheated portion 4d is also appropriately reduced by appropriate constant temperature heating, and therefore, similar to the cup 1B, between the outer glaze layer 3 and the inner surface of the overheated portion 4d. A kind of air pocket is formed. As a result, when beer is continuously and repeatedly poured into the same glass 1C, even if most of the air at the adsorption site on the inner surface of the excessive heat input portion 4d is consumed for foam generation, the carbon dioxide in the beer is excessively charged. Since the air in the air reservoir is taken in at a substantially constant speed through a narrow hole on the inner surface of the heat part 4d, bubbles of a uniform amount and size are blown out from this hole, Is also kept substantially constant.

Next, the results of investigating the foamability, foam retention, and continuous repeated usability of the above-described

cups

1A, 1B, and 1C will be described with reference to FIGS. Hereinafter, the structures of the cup 1A, the cup 1B, and the cup 1C are referred to as an A type, a B type, and a C type, respectively.

[Production of sample]
In all of the A type, B type, and C type of the present invention, a clay for common earthenware is kneaded, molded and dried to produce a bottomed cylindrical base (base forming step S1). The substrate was put in an electric furnace, heated to 700 ° C. in 7 hours, and oxidized and fired to produce a substrate 4 (substrate baking step S2).

Subsequently, a glaze 6 suitable for the firing temperature h in the subsequent main baking is applied to the unglazed substrate 4 by using the dipping method described above. (Glazing step S3).

In the subsequent main baking step S4, in the A type, the unglazed substrate 4 subjected to the glaze 6 is directly put into an electric furnace to a predetermined baking temperature h between 800 and 1300 ° C. at a heating rate of about 100 ° C. per hour. The temperature was raised and oxidation firing was performed.

In the B type, after the rice husk 11 is introduced to the vicinity of the upper end of the unglazed surface area 5 (organic substance charging step S5), the unglazed substrate 4 with the rice husk 11 still contained is put in an electric furnace, and in the same manner as the A type, The temperature was raised to a predetermined firing temperature h between 800 and 1300 ° C. at a heating rate of about 100 ° C., followed by oxidation firing.

For type C, the unglazed substrate 4 with the glaze 6 is placed in an electric furnace as it is, and after heating up to a predetermined firing temperature h between 800 and 1300 ° C. at a heating rate of about 100 ° C. per hour, Oxidation calcination was performed by heating at the same calcination temperature h for a constant heating time Th.

Also, as a comparative example, an X type fired with an unglazed surface on both the inner and outer sides, a Y type that was glazed on both the inner and outer sides, and a Z type made entirely of crow were prepared.

Of these, the X type has a firing temperature of 1230 ° C. at a heating rate of about 100 ° C. per hour in the main baking step S 4 so as not to apply the glaze 6 without manufacturing the glazing step S 3 when manufacturing the A type. The temperature was raised to oxidation baking.

In the Y type, when the A type is manufactured, after applying glaze on both the inner and outer sides of the unglazed surface 4a of the unglazed substrate 4 in the glazing step S3, in the main baking step S4, at a heating rate of about 100 ° C. per hour. The temperature was raised to 1230 ° C. and oxidation firing was performed.

Table 1 shows the main baking of samples A-1 to A-13, samples B-1 to B-14, samples C-1 to C-13, sample X, sample Y, and sample Z prepared as described above. Indicates conditions.

[Measuring method]
With respect to these samples A-1 to A-13, B-1 to B-14, C-1 to C-13, X, Y, and Z, the above-described foamability, foam retention, and continuous repeated use were evaluated. .

Of these, the foaming property was evaluated by measuring the amount of foam generated Vb (vol%).

Specifically, the same type of beer cooled to 9 to 12 ° C. is poured into each sample over about 3 seconds from a height of about 12 cm above the inner bottom surface 2 e of each sample left at room temperature (about 25 ° C.). The maximum volume V1 (ml) of the generated foam is measured, and the volume V2 (ml) of the beer liquid after the foam has completely disappeared with time is measured. Based on the measured values of the foam volumes V1 and V2, the foam generation amount Vb (vol%) was calculated by the formula Vb = {V1 / (V1 + V2)} × 100.

Furthermore, the foam holding property was evaluated by measuring the bubble holding time Tb (sec) and the length thereof.

Specifically, after the foam generation amount reaches the maximum volume V1 (ml), the elapsed time from the disappearance of the foam over time until the liquid level of the beer begins to be exposed is measured, and the foam retention time Tb1 (sec) did. And, in order to compare the foam retention of each sample under the same conditions, based on the measured value of the foam retention time Tb1 and the volume V2 of the beer liquid, the formula Tb = (60 / V2) × Tb1 The bubble retention time Tb (sec) converted when the volume V2 (ml) as a liquid was a constant amount (60 ml in this example) was calculated. The bubble disappearance rate Sb (ml / sec) was also calculated by the formula Sb = V1 / Tb1 based on the measured values of the bubble retention time Tb1 and the maximum bubble volume V1.

In addition, the continuous repeated usability was calculated by calculating the fluctuation ranges ΔVb and ΔTb of the foam generation amount Vb and the foam retention time Tb when the same type of beer was continuously poured into the same sample, and evaluated by the magnitude thereof. .

Specifically, as described above, the same type of beer cooled to 9 to 12 ° C. has a height of about 12 cm above the inner bottom surface 2 e of each sample left at room temperature (about 25 ° C.). After pouring over 2 seconds and measuring the maximum foam volume V1, the volume V2 of beer liquid, and the foam retention time Tb1, the beer in the sample is discarded. This operation was repeated five times for the same sample, and the difference between the first and fifth bubble generation amounts Vb was defined as the variation width ΔVb, and the difference between the first and fifth bubble retention times Tb was defined as the variation width ΔTb. Each plot in FIGS. 11 to 14 to be described later shows the average value of the bubble generation amount Vb and the bubble retention time Tb five times, and the horizontal bars above and below each plot indicate the first and fifth bubble generation. The values of the amount Vb and the bubble holding time Tb are shown, and the above-described fluctuation ranges ΔVb and ΔTb are displayed by the vertical intervals of the upper and lower horizontal bars.

[Whole measurement results]
Table 2 shows typical samples A-8, B-9, and C-8 of the A type, B type, and C type of the present invention example, and X type, Y type, and Z type samples X and Y of the comparative example. , Z shows the results of measuring the bubble generation amount Vb, the bubble retention time Tb, and the bubble disappearance rate Sb. Samples A-8, B-9, C-8, X type, and Y type all have a baking temperature h of 1230 ° C. during the main baking.

In Table 2 and FIG. 10, when the samples A-8, B-9, and C-8 of the present invention are compared with the samples X, Y, and Z of the comparative example, the surface of the bubble generation amount Vb is glassy. Except for the covered samples Y and Z, the difference between the samples A-8, B-9, C-8, and X in which the unglazed surface 4a is exposed at the site where beer is poured is small.

However, the bubble holding time Tb is short in the range of 50 to 155 seconds in the samples X, Y, and Z of the comparative example, whereas the samples A-8, B-9, and C-8 of the present invention are short. Then, it is in the range of 210 to 327 seconds, and becomes much longer. This is because the bubble disappearance rate is in the range of 0.37 to 0.63 ml / sec in the samples X, Y, and Z of the comparative example, whereas the samples A-8, B-9, and C of the example of the present invention are in the range. At -8, it is considered that it is in the range of 0.2 to 0.35 ml / sec and decreases to about half.

That is, in the A type, B type, and C type according to the present invention, the foam generation amount Vb at the time of pouring beer was increased, and the foam retention time Tb was also increased, and both foamability and foam retention were improved.

Furthermore, when compared between Samples A-8, B-9, and C-8 of the present invention example, in Sample A-8, the foam generation amount Vb decreases as the number of beer pours increases. In Samples B-9 and C-8, the foam generation amount Vb is kept substantially constant even when the number of times beer is poured.

The same is true for the foam holding time Tb. In sample A-8, the number of beer pours increases and becomes longer, whereas in samples B-9 and C-8, the number of beer pours increases evenly. To be kept. This is because, in Sample A-8, the foam disappearance rate decreases greatly from 0.33 ml / sec to 0.12 ml / sec as the number of beer pours increases, whereas in Samples B-9 and C-8, Even if the number of beer pours increases, it is considered that the beer is kept in a narrow range of 0.2 ml / sec to 0.29 ml / sec.

That is, B type and C type differ from A type in that foam generation amount Vb and foam retention time Tb when beer is continuously and repeatedly poured into the same sample are kept substantially constant and used repeatedly continuously. Improved.

[A type measurement result]
Table 3 shows the measurement results of the bubble generation amount Vb and the bubble retention time Tb of Samples A-1 to A-13.

According to Table 3 and FIG. 11, the foam generation amount Vb is substantially constant from 800 ° C. to 1230 ° C. and gradually decreases when the firing temperature h exceeds 1230 ° C., and when the temperature exceeds 1250 ° C., the average value is 28 to It becomes as small as 30 vol%. This is considered to be because when the firing temperature h exceeds 1250 ° C., vitrification of the unglazed surface region 5 proceeds due to the high temperature, the surface pores are almost blocked, and the available adsorption sites are drastically reduced.

On the other hand, with respect to the bubble holding time Tb, when the firing temperature h is in the range of 1210 to 1250 ° C., the average value is 215 to 282 seconds, which is significantly longer. This is because when the firing temperature h is less than 1210 ° C., the surface of the unglazed surface region 5 and the internal adsorption sites are large and the foaming property is high, but the amount of foam generated is excessive and coarse foam is also generated. It is considered that when the temperature h exceeds 1250 ° C., vitrification of the unglazed surface region 5 proceeds.

That is, in the A type, the foam retention time Tb was increased in the range of the firing temperature h from 1210 to 1250 ° C., and the foam retention was improved.

[B type measurement results]
Table 4 shows the measurement results of the bubble generation amount Vb and the bubble retention time Tb of Samples B-1 to B-14.

According to Table 4 and FIG. 12, the foam generation amount Vb is substantially constant from 800 ° C. to 1230 ° C., and gradually decreases and exceeds 1250 ° C. when the temperature exceeds 1230 ° C., as in the A type. And the average value becomes 34 to 37 vol%. This is also considered to be due to vitrification of the unglazed surface region 5 by high-temperature heating.

On the other hand, with respect to the bubble holding time Tb, an average value of 201 to 229 seconds is significantly increased when the firing temperature h is in the range of 900 to 1250 ° C. As with the A type, when the firing temperature h is less than 900 ° C., the surface of the unglazed surface region 5 and the internal adsorption sites are many and the foaming property is high, but the amount of foam generated is excessive and coarse foam is also generated. This is because when the firing temperature h exceeds 1250 ° C., the vitrification of the unglazed surface region 5 proceeds.

The range of proper firing temperature h during the main firing is as narrow as 1210 to 1250 ° C for the A type, but as wide as 900 to 1250 ° C for the B type. It is considered that the effect of reducing the pores on the inner surface of the hot part is appropriate, and even if the firing temperature h is low, the excessive heat input part 4c can reliably suppress the generation of excessive or coarse bubbles.

Furthermore, the fluctuation ranges ΔVb and ΔTb of the bubble generation amount Vb and the bubble holding time Tb are smaller than those of the A type at all firing temperatures h at the time of main firing. This is also because the hole on the inner surface of the overheated portion 4c is appropriately reduced by the high temperature during burning of the rice husk 11, so that when beer is continuously poured repeatedly, the carbon dioxide in the beer passes through the narrow hole to the inside. It is considered that bubbles are taken into the air pocket at a substantially constant speed and bubbles of a uniform amount and size blow out into the beer.

That is, in the B type, the foam retention time Tb is increased at a firing temperature of 900 to 1250 ° C., the foam retention is improved, and the fluctuation ranges ΔVb and ΔTb are reduced over the entire firing temperature of 800 to 1300 ° C. Compared with the A type, the continuous repeated usability was improved.

[C type measurement results]
Table 5 shows the measurement results of the bubble generation amount Vb and the bubble retention time Tb of Samples A-8, C-8, and C-81 to C-87.

According to Table 5 and FIG. 13, when the firing temperature is 1230 ° C., the bubble generation amount Vb is reduced to an average value of 33 to 41 vol% when the heat holding time Th exceeds 2.5 hours. However, when the heat holding time Th exceeds 2.5 hours, the average value is shortened to 130 to 165 seconds. Further, the fluctuation ranges ΔVb and ΔTb of the bubble generation amount Vb and the bubble holding time Tb become smaller when the heating and holding time Th becomes 1 hour or more.

This is because if the heating and holding time Th is less than 1 hour, the pores on the inner surface of the overheated portion 4d are not sufficiently reduced, so that carbon dioxide gas is easily taken into the air inside the overheated portion 4d, and the air is absorbed. Since it is consumed at an early stage, both the bubble generation amount Vb and the bubble retention time Tb are greatly reduced with use. On the other hand, when the heating and holding time Th exceeds 2.5 hours, the holes on the inner surface of the overheated portion 4d are almost closed, so that the available adsorption sites are drastically reduced, and both the foaming property and the foam holding property are lowered. This is probably because of this.

That is, in the C type, by raising the temperature to 1230 ° C. and then performing constant temperature heating at 1230 ° C. for 1 to 2.5 hours, the bubble generation amount Vb increases, the bubble retention time Tb increases, and the fluctuation ranges ΔVb and ΔTb , And improved foamability, foam retention and continuous repeated use. This result was similar in the range of the firing temperature of 1210 to 1250 ° C.

Therefore, Table 6 shows the measurement results of the bubble generation amount Vb and the bubble retention time Tb of samples C-1 to C-13 heated at high temperature for 1 hour.

According to Table 6 and FIG. 14, the foam generation amount Vb is approximately constant from 800 ° C. to 1230 ° C., and gradually decreases when exceeding 1230 ° C., and averages when exceeding 1250 ° C., as with the A type. The value decreases to 29-33 vol%. This is also considered to be due to vitrification of the unglazed surface region 5.

On the other hand, with respect to the bubble holding time Tb, an average value of 206 to 255 seconds is significantly increased when the firing temperature is in the range of 1210 to 1250 ° C. As with the A type, when the firing temperature is less than 1210 ° C., the surface of the unglazed surface region 5 and the internal adsorption sites are large and the foaming property is high, but the amount of foam generated is excessive and coarse bubbles are also generated. This is because if the firing temperature exceeds 1250 ° C., the vitrification of the unglazed surface region 5 proceeds.

Further, the fluctuation ranges ΔVb and ΔTb of the bubble generation amount Vb and the bubble holding time Tb are smaller than the A type at all firing temperatures, as in the B type. This is also because the hole on the inner surface of the overheated portion 4d is appropriately reduced by appropriate constant temperature heating, so that when beer is continuously poured repeatedly, carbon dioxide in the beer passes through the narrow hole and becomes an internal air pocket. It is considered that bubbles are taken in at a substantially constant speed and bubbles of a uniform amount and size blow out into the beer.

That is, in the C type, the foaming time Tb is increased at a firing temperature of 1210 to 1250 ° C., the foam retention is improved, and the fluctuation ranges ΔVb and ΔTb are reduced over the entire firing temperature of 800 to 1300 ° C. Compared with the A type, the continuous repeated usability was improved.

As described above, the drinking container to which the present invention is applied can ensure both excellent foaming property and foam holding property while preventing exudation of the sparkling beverage to the outside.
Moreover, the manufacturing method of the drinking container which applied this invention can manufacture this drinking container easily only by optimizing the glazing method in the normal pottery manufacturing process, and the baking temperature at the time of main baking. .

1A, 1B, 1C Cup 1Aa Opening 3 Glazing layer 4 Unglazed substrate

4a Unglazed surface

4c, 4d Superheated portion 5 Unglazed surface region 6 Glaze 6a Liquid surface 11 Rice husk S2 Unglazed process S3 Glazing process S32 Sagging process S32 S33 Extraction process S4 Main baking process S5 Organic substance input process

Claims

A bottomed cylindrical container body having a porous unglazed substrate;
A drinking container comprising: a glaze layer covering a surface of the unglazed surface other than the predetermined unglazed surface area inside the unglazed substrate.
The unglazed surface area is
The drinking container according to claim 1, further comprising an overheated portion heated by the combustion of an easily combustible organic substance disposed in proximity.
The flammable organic matter is
The drinking container according to claim 2 which is rice husk.
The unglazed substrate is
The drinking container according to claim 1, wherein the temperature is raised to a predetermined temperature between 1210 and 1250 ° C during the main baking.
The unglazed surface area is
The drinking container according to claim 4, further comprising an overheated portion heated by constant temperature heating at the predetermined temperature for 1 to 2.5 hours following the temperature increase to the predetermined temperature.
An unglazed process of forming a porous unglazed substrate by uncoating the substrate of the drinking container;
A glazing step of applying a glaze to an unglazed surface other than a predetermined unglazed surface area inside the unglazed substrate;
A main-baking step of heating and baking the unglazed substrate to which the glaze has been applied.
The glazing process includes
A submerged process of submerging the unglazed substrate in the glaze in an encapsulated state in which the opening of the unglazed substrate is closed with a liquid surface of glaze and air is enclosed inside the unglazed substrate,
Holding the unglazed substrate in the encapsulated state in the glaze, while preventing the glaze from entering the unglazed surface region, adhere the glaze to the unglazed surface and penetrate into the unglazed substrate,
The method for producing a drinking container according to claim 6, further comprising: taking out the unglazed substrate from the glaze while preventing the glaze from adhering to the unglazed surface region.
After the glazing process,
The manufacturing method of the drinking container of Claim 6 or Claim 7 provided with the organic substance injection | throwing-in process which throws an easily combustible organic substance into the inside of the said unglazed base, and covers an unglazed surface area | region.
The flammable organic matter is
It is a rice husk. The manufacturing method of the drinking container of Claim 8.
In the main baking process,
The method for producing a drinking container according to claim 6 or 7, wherein the temperature is raised to a predetermined temperature between 1210 and 1250 ° C.
Following the temperature rise to the predetermined temperature,
The method for producing a drinking container according to claim 10, wherein constant temperature heating is performed at the predetermined temperature for 1 to 2.5 hours.