JPH0353841A - Sugar cone cup, method for forming the same and apparatus for forming - Google Patents
Sugar cone cup, method for forming the same and apparatus for formingInfo
- Publication number
- JPH0353841A JPH0353841A JP1188298A JP18829889A JPH0353841A JP H0353841 A JPH0353841 A JP H0353841A JP 1188298 A JP1188298 A JP 1188298A JP 18829889 A JP18829889 A JP 18829889A JP H0353841 A JPH0353841 A JP H0353841A
- Authority
- JP
- Japan
- Prior art keywords
- mold
- conical
- mold part
- sugar
- enlarged
- Prior art date
- Legal status (The legal status 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 status listed.)
- Granted
Links
- 238000000034 method Methods 0.000 title claims description 18
- 238000004804 winding Methods 0.000 claims abstract description 20
- 239000000463 material Substances 0.000 claims abstract description 11
- 240000008042 Zea mays Species 0.000 claims description 9
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims description 9
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims description 9
- 235000005822 corn Nutrition 0.000 claims description 9
- 238000003825 pressing Methods 0.000 claims description 6
- 235000013305 food Nutrition 0.000 claims description 5
- 239000000843 powder Substances 0.000 claims description 5
- 238000003780 insertion Methods 0.000 claims description 4
- 230000037431 insertion Effects 0.000 claims description 4
- 230000002093 peripheral effect Effects 0.000 claims description 3
- 239000002994 raw material Substances 0.000 claims description 2
- 235000015895 biscuits Nutrition 0.000 abstract 2
- 235000015243 ice cream Nutrition 0.000 description 10
- 238000000465 moulding Methods 0.000 description 7
- 239000000758 substrate Substances 0.000 description 6
- 238000005096 rolling process Methods 0.000 description 5
- 206010010071 Coma Diseases 0.000 description 3
- 239000012254 powdered material Substances 0.000 description 3
- 230000000694 effects Effects 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 238000005304 joining Methods 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 230000037303 wrinkles Effects 0.000 description 2
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 description 1
- 229920002261 Corn starch Polymers 0.000 description 1
- 238000005266 casting Methods 0.000 description 1
- 210000000078 claw Anatomy 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 239000008120 corn starch Substances 0.000 description 1
- 229940099112 cornstarch Drugs 0.000 description 1
- 238000005336 cracking Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 239000000839 emulsion Substances 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000004744 fabric Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 235000010855 food raising agent Nutrition 0.000 description 1
- 238000009499 grossing Methods 0.000 description 1
- 230000002452 interceptive effect Effects 0.000 description 1
- 229940067606 lecithin Drugs 0.000 description 1
- 235000010445 lecithin Nutrition 0.000 description 1
- 239000000787 lecithin Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 238000004904 shortening Methods 0.000 description 1
- -1 shortening Substances 0.000 description 1
- 238000010186 staining Methods 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
Landscapes
- Manufacturing And Processing Devices For Dough (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
Description
【発明の詳細な説明】
（産業上の利用分野）
一３一
この発明はアイスクリームを盛りつける食用の倒円錐形
（コーン）容器に関し、さらに詳しくは、糖分を多く含
んだ食粉乳状素材で焼き上げた素板を倒円釦，形（コー
ン）容鼎に券成したシュガーコーンカップに関する。[Detailed Description of the Invention] (Field of Industrial Application) 131 This invention relates to an edible inverted conical (cone) container for serving ice cream, and more specifically, it relates to an edible inverted cone-shaped (cone) container for serving ice cream. This paper relates to a sugar cone cup made from a plain plate with an inverted round button and a cone shape.
（従来の技術）
アイスクリーム用コーンカソプは犬別して、多少の糖分
膨脹剤などを混入した食粉乳状素材を雄成形型と雌成形
型により各種形状の容器を成形するモナカ皮風味の一体
成形式コーンカソプと、比較的糖分を多く混入した食粉
乳状素材を一旦板状の素板に焼き上げ、この素板を倒円
錐形に巻き整えて容器とした巻成式コーンカノプ（シュ
ガーコーンカップ）とに分けられる。(Prior technology) Cone cassops for ice cream are made by molding a Monaka skin-flavored one-piece type cone cassop, in which containers of various shapes are formed using a male mold and a female mold, using a powdered emulsion material mixed with a certain amount of sugar leavening agent, etc. and sugar cone cups, which are made by baking a milky powdered material mixed with a relatively high amount of sugar into a plate-shaped blank, and then rolling this blank into an inverted conical shape to make a container. .
前者の一体成形式コーンカソプでは、雄雌成形型による
鋳造方式で形成されるため、各種形状のカップを成形す
ることができるけれども、糖分などの味付けを添加する
ことにより成形時に成形カップが雄雌成形型に食っ付き
、焦げ付くなどの不都合の生じることを回避するため、
殆んど糖分な−４
な構成である。The former one-piece type corn cassop is formed by a casting method using male and female molds, so it is possible to mold cups of various shapes, but by adding flavoring such as sugar, the molded cup can be molded into male and female molds. To avoid inconveniences such as sticking to the mold and burning,
It has a -4 composition that is mostly sugar.
これに対し後者の巻成式コーンカップ（シュガーコーン
カップ）は、糖分が多く含んでいるため、パリッとした
歯ごたえのある硬さの壊われ難くい構成で、食する時の
歯触わりがよく、且つ甘さと風味によってカップそのも
のが美味でアイスクリームの冷い味に調和してアイスク
リームの美味しさを一層引立てる点で人気がある。この
巻成式コーンカソプは、糖分を多量に添加した食粉乳状
素材を素板に焼き上げられた熱い軟い状態で、雌状円錐
形外型内で進出回転している雄状円錐形内型相互間に送
込んで倒円錐形に巻き整えて容器に巻成し、平常温度で
冷却することにより、シュガーコーンカップとして硬化
形成させる。On the other hand, the latter type of rolled-up corn cup (sugar corn cup) contains a lot of sugar, so it has a crisp, chewy hardness that is hard to break, and has a good texture when eaten. The cup itself is delicious due to its sweetness and flavor, and it is popular because it harmonizes with the cold taste of ice cream and enhances the deliciousness of ice cream. This winding-type corn cassop is made by baking a milky powdered material with a large amount of sugar into a hot, soft state onto a blank plate, and then rotating the male conical inner mold into a female conical outer mold. The sugar cone is fed into a container, rolled into a conical shape, and then cooled at normal temperature to harden and form a sugar cone cup.
（発明が解決しようとする課題）
このうち、巻成式コーンカップは、これまで巻成過稈に
おける高温状弱な素板の性質上、巻成（倒円錐形）面の
角度を上口部近くで外向きの急角度に変化させて広角状
に広げることは、素板の局部的な皺寄り、偏り、亀裂な
ど不良箇所が続出して非常に難しく、上口部を大きく広
げた朝顔形に整形されたシュガーコーンカノプを一体巻
成することは殆んど不可能であるとされていたことから
、シュガーコーンカップ自体の形状を単純な形状の倒円
錐形（コーン）にすることを余儀なくされていた。(Problems to be Solved by the Invention) Among these, the winding type cone cup has hitherto been developed by changing the angle of the winding (inverted conical) surface to the upper opening due to the nature of the raw plate, which is weak at high temperatures in the winding overculm. It is very difficult to change the angle sharply outward and widen it into a wide-angle shape, as the raw board is prone to many defects such as local wrinkles, unevenness, and cracks. Because it was considered almost impossible to roll sugar cone canopies shaped into one piece, the shape of the sugar cone cup itself had to be made into a simple obverted cone (cone). It had been.
従って、コーンカップの形状を趣味性豊かに変化させる
ことができないばかりでなく、倒円錐形の同一傾斜角度
で上口部が小さいため、アイスクリームが盛りつけ難く
いと共に、食する時に食べ辛らさと持ち難くさがあるな
どシュガーコーンカップの構成面でも問題があった。Therefore, not only is it not possible to change the shape of the cone cup in a tasteful way, but the upper opening is small with the same inclination angle of the inverted cone, making it difficult to serve ice cream and making it difficult to eat. There were also problems with the structure of the sugar cone cup, such as making it difficult to hold.
この発明は、巻成式コーンカソプ（シュガーコーンカッ
プ）におけるこれら問題点を解消し、体に押し広げた広
角状の口広部を形成せる巻成式コーンカソプの実現を目
的とする。The purpose of the present invention is to solve these problems in the winding type cone cassop (sugar cone cup) and to realize a winding type cone cassop that can form a wide-angle wide mouth portion that extends over the body.
（課題を角〒決するための手段）
この発明は上記目的を達成するため、比較的多量の糖分
を含んだ食粉乳状素材で焼き上げた薄板一６一
状の素板を巻成した倒円錐形容器の上方口部を一段と広
角状に押し広げて一体の広角口縁部を設けて成ることを
特徴とするシュガーコーンカップとし、この広角口縁部
を設けたシュガーコーンカノプを、比較的多量の糖分を
混入した食粉乳状素材を焼型板で薄板状に焼き上げ、こ
の熱い軟い状態の素板を、雌状の円錐形型部の上方側辺
を一段と広角状に広げた拡大型部を有する外型内で回転
する内型の相対する同形雄状の円錐形型部相互間に送込
んで円錐形容器に巻成し、この熱い軟い状態の円錐形型
部と共に回転している雄状円錐形型部の後部に、外型の
雌状拡大型部に相当するコマ形の拡大型部を進出させて
接合することにより、雄状拡大型部の周側傾斜面で円錐
形容益の上口部を、外型の雌状拡大型部に押し広げて倒
円錐形容器の上方部に広角口縁部を一体に設けて巻成し
、平常温度で硬化成形させる工程を経ることにより成形
する。(Means for solving the problem) In order to achieve the above-mentioned object, this invention has an inverted conical shape, which is made by winding a thin plate in the shape of 161 pieces baked with a food powder milk-like material containing a relatively large amount of sugar. The sugar cone cup is characterized by having an integrated wide-angle rim by pushing the upper opening of the container further into a wide-angle shape. A powdered milk-like material mixed with sugar is baked into a thin plate using a baking mold, and this hot, soft blank is then molded into an enlarged mold section in which the upper side of the female conical mold section is widened further into a wide-angle shape. The inner mold is fed between opposing identical male conical mold parts rotating within an outer mold, and wound into a conical container. By advancing and joining the top-shaped enlarged mold part corresponding to the female-shaped enlarged mold part of the outer mold to the rear part of the conical mold part, the conical volume is expanded on the circumferential inclined surface of the male-shaped enlarged mold part. The upper mouth part is pushed out into the female enlarged mold part of the outer mold, a wide-angle mouth part is integrally provided at the upper part of the inverted conical container, and the container is rolled up and formed by curing and molding at normal temperature. do.
この成形方法を実現する装置として、この食粉乳状素材
を素板を焼き上げる自動的に開閉回動する焼型板と、水
平軸で前後方向に軸支した支持ドラムの前側周面上に、
側部に溝状挿入口を設けた雌状円錐形外型を多数等間隔
をおいて列設し、この各外型に対し支持ドラムの周面上
で前後に進退し、且つ雌状外型内への進出時に回転すべ
く装備したシャフトの先端に雄状円釦．形内型を装若し
た巻成部とを、送り渡し部を介して接続して成る成形装
置において、外型の雌状円錐形型部の開口部付近を外向
きに一段広角状に拡大して形成し、これに相対して内型
の雄状円錐形型部の後部に間隔をおいて一段緩い角度（
広角）の斜面を有するコマ形の拡大型部を同軸上に装着
し、前方または後方への押圧力によって内型での雄状円
錐形型部とコマ形拡大型部が進接すべく装備して成るシ
ュガーコーンカップ成形装置を提案する。The device for realizing this molding method is a baking mold plate that automatically rotates to open and close to bake the raw plate from this food powder milky material, and a support drum that is supported longitudinally on a horizontal axis on the front circumferential surface.
A large number of female conical outer molds each having a groove-shaped insertion opening on the side are arranged in a row at equal intervals. There is a male-shaped round button at the tip of the shaft that is equipped to rotate when advancing inside. In a forming device that connects a winding part equipped with an inner mold via a feeding part, the vicinity of the opening of the female conical mold part of the outer mold is expanded outward to a wider angle shape. Opposite this, there is a step at a gentler angle (
A top-shaped enlarged mold part with a wide-angle slope is installed coaxially, and the male-shaped conical mold part of the inner mold and the top-shaped enlarged mold part are equipped to advance into contact with each other by forward or backward pressing force. We propose a sugar cone cup forming device consisting of:
（作用）
コーンカップの倒円錐形部の上方口部に設けた広角口縁
部は、シュガー素板で一体に巻成拡大されて成るため、
広角口縁部の首部を強固にして取扱い易く容易に破損し
ないと共に、シュガー味の素板で一体巻成した広角口縁
部は、アイスクリームを盛りつける際に口広に受け入れ
ることができて盛りつけ易く、盛りつけたアイスクリー
ムの崩れ零れるのを受け止めて食べ易い。さらに、広角
口縁部が鍔状に働らいて持ち易く、カップの口縁部を餡
じるにもカップを大きく傾けることを要しないため、配
り易いなど、シュガー味のコーンカップとして作用する
。(Function) The wide-angle mouth rim provided at the upper mouth of the inverted conical part of the cone cup is formed by integrally rolling and enlarging the sugar blank plate.
The neck of the wide-angle mouth rim is made strong so that it is easy to handle and will not be easily damaged, and the wide-angle mouth rim, which is integrally rolled with a sugar-flavored base plate, can be received into the wide mouth when serving ice cream, making it easy to serve. It is easy to eat because it catches the ice cream from falling apart. Furthermore, the wide-angle rim acts like a brim and is easy to hold, and it is not necessary to tilt the cup too far to fill the rim of the cup, making it easy to distribute and serve as a sugar-flavored corn cup.
成形方法では、外型の雌状円錐形型部内に進出して回転
する内型の雄状円錐形型部で、焼き上げた熱い軟い状態
で送込んだ素板を端辺から円錐形容器に巻成して雄状円
錐形型部から外れ出た口縁部は回転遠心力で雌状円錐形
型部側に開らき、その状態を維持させながら外型の拡大
型部に相当する内型のコマ形拡大型部を後方（開口部）
から進出させて円錐形容器の上口部を外型の拡大型部に
向って押し広げて広角口縁部に形成する二段式に前後連
続して巻成する方法であるため、一段目工程の巻成作用
を妨げることなく、且つ、熱い軟い状態での円錐形容器
への二段目工程の広角口縁部形成に際し、カップ生地に
皺寄り、偏り、亀裂などの生じることなく、円滑に押し
広げて巻成成形すべく作用する。In the forming method, the male conical mold part of the inner mold advances into the female conical mold part of the outer mold and rotates, and the blank sheet, which has been fed in a hot, soft state, is inserted into the conical container from the edge. The lip that has been rolled up and separated from the male conical mold part opens toward the female conical mold part due to rotational centrifugal force, and while maintaining this state, an inner mold corresponding to the expanded mold part of the outer mold is formed. Rearward (opening) of the top-shaped enlarged mold part
Since this is a two-stage winding method in which the upper end of the conical container is advanced from the front and expanded toward the enlarged outer mold part to form a wide-angle mouth edge, the first step is a continuous winding process. In addition, when forming the wide-angle mouth edge of the conical container in the second step in the hot and soft state, the cup fabric can be smoothly formed without wrinkling, unevenness, or cracking. It acts to spread the material and form it into a roll.
成形装置では、送り渡し部に接続せる巻成部において、
外型内への進出時に回転する内型の円錐形型部で素板を
円錐形容器に巻成した後、円錐形型部と同一シャフト上
に装着せるコマ形拡大型部が接合して間隔を埋めるべく
装備することにより、素板を円錐形型部で円錐形容器に
巻成した後、シャフト上で内型の円鉗形型部が後退し、
またはコマ形拡大型部が前進して、円錐形型部の後部に
接合したコマ形拡大型部の周斜辺で前記方法のように倒
円錐形容器の上方部を円滑に押し広げて広角口縁部を形
成すべく働らく。In the forming device, in the winding section connected to the delivery section,
After winding the raw plate into a conical container using the conical mold part of the inner mold that rotates when advancing into the outer mold, the conical mold part and the enlarged top mold part, which is mounted on the same shaft, are joined and the gap is increased. After the raw plate is wound into a conical container with the conical mold part, the conical mold part of the inner mold retreats on the shaft,
Alternatively, the top-shaped enlarged mold part moves forward and smoothly pushes out the upper part of the inverted conical container with the oblique side of the top-shaped enlarged mold part joined to the rear part of the conical mold part to widen the wide-angle mouth edge. work to form a division.
（実施例）
この允明に係るシュガーコーンカソブの実施例について
図面を用いて説明する。(Example) An example of the sugar corn cassob according to Yumei will be described with reference to the drawings.
第１図および第２図はいずれもこの発明を実施せるシュ
ガーコーンカップの斜視図、第３図は同上巻成成形前の
素板の斜視図で、比較的糖分を多一１〇一
く混入した小麦粉、砂糖、コーンスターチ、ショートニ
ング、レシチン、食塩などから成る食粉乳状素材を逆三
角類似形の薄板状に焼き上げた素板（４）を、熱軟状態
で倒円錐形の容器に巻成して 円錐形部（２）を形成し
、その状態で上方部を一段と大きく外向きに押し広げて
口広の広角口縁部（３）を形成してカップ（１）を構成
する。この実施例ではカノプ（１）の上口縁（３ａ）を
平面視で円形に形成しているが、ほかに多角形または花
弁形など角谷部を設けて形成する（図示省略）ことも可
能である。Figures 1 and 2 are both perspective views of a sugar cone cup in which the present invention can be carried out, and Figure 3 is a perspective view of the same blank plate before rolling and forming, in which relatively high amounts of sugar are mixed. The base plate (4) is made by baking a milky powdered material made of flour, sugar, cornstarch, shortening, lecithin, salt, etc. into a thin plate shape resembling an inverted triangle. A conical part (2) is formed, and in this state, the upper part is further expanded outward to form a wide-mouthed wide-angle mouth part (3) to form a cup (1). In this embodiment, the upper lip (3a) of the canopy (1) is formed into a circular shape in plan view, but it may also be formed with a square valley part such as a polygonal or petal shape (not shown). be.
次に、この発明に係るシュガーコーンヵソプを巻成成形
する方法と装置の実施例を図面を用いて説明すると、比
較的多量１０％〜５０％）の糖分を混入した前記食粉乳
状素材を逆三角類似形の薄板状に型焼きして素板（４）
を形成し、この焼きたての熱い軟い状態の素板（４）を
、雌状の円錐形型部（９）の開口部（８ａ）を外向きに
一段と大きく広げた拡大型部（１０）を設けた外型（８
）内で、雄状の円錐形型部（１４）を進出回転させてい
る内外型（１３）（８）相互間に送込んで円錐形容器（
２８）に形成し、続いてこの熱い軟い状態の円錐形容器
（２８）の口縁部（２９）内に前記雌状拡大型部（？
０冫に相当する斜角を付したコマ形の拡大型部（１７）
を同心上で漸次進出させる過程で、口縁部（２９）を雌
状拡大型部（１０）（外側）に向けて押し広げて広角口
縁部（２９ａ）を形成した後、外型（８）から内型（１
３）の円錐形型部（１４）をコマ形拡大型部（１７）と
共に後退させて成形されたカップ（１）を取出し、平常
温度で硬化させることでシュガーコーンカノプを成形す
ることができる。Next, an embodiment of the method and apparatus for forming sugar corn cassop according to the present invention will be explained with reference to the drawings. Baked into a thin plate shape similar to an inverted triangle (4)
The freshly baked hot and soft blank plate (4) is then placed in an enlarged mold part (10) in which the opening (8a) of the female conical mold part (9) is further expanded outward. ) with an outer mold (8
), the male conical mold part (14) is fed between the rotating inner and outer molds (13) and (8) to form a conical container (
28) and subsequently into the mouth rim (29) of the conical container (28) in this hot, soft state.
An enlarged top-shaped part with a bevel corresponding to 0 (17)
In the process of gradually advancing concentrically, the mouth rim (29) is pushed out toward the female-shaped enlarged mold part (10) (outside) to form a wide-angle mouth rim (29a), and then the outer mold (8 ) to inner mold (1
A sugar cone canopy can be formed by retracting the conical mold part (14) of 3) together with the top-shaped enlarged mold part (17), taking out the molded cup (1), and curing it at normal temperature.
この成形方法を実施する装置として、第４〜８図に示す
ように自動開閉する開閉板（６ａ）と基板（６）から成
る焼型を多数無端帯状に連繋して水平旋回させる過程で
加熱部（図示省略）を通過させる型焼部（５）と、この
型焼部（５）に対し直交すべく水平軸（２０ｃ）で軸支
した回転駆動する支持ドラム（２０）の前側局面（２０
ａ）上に、側部に溝状挿入口（１１）を設けた雌状円錐
形型部（９）と開口部（８ａ）を一段と大きく広げた拡
大型部（１０）を一体に設けた外型（８）を多数等間隔
をおいて開口部（８ａ）を後方に向けて横設し、この外
型（８）（８）に相対して支持ドラム（２０）の後側周
面（２０ｂ）上に設けたエアシリンダー（１９Ｘ１９）
への空気圧によってドラム周面上でそれぞれ前後方向の
一定距離を進退し、且つ進出時に回転駆動すべく装備し
たシャフト（１ ｇ） （１ ｇ）の先端に、外型フト
方向の押圧力が加わると円錐形型部（１４）が後べく前
後不動に装着して成る巻成部（７）を、扁平状の導路か
ら成る送り渡し部（２１）を介して接続して成る。型焼
部（５）には食粉乳状素材を注出する供給タンク（２７
）を付設して注出口（２ ７ａ）を開放した空状態の基
板（６）上に臨出させ、送り渡し部（２１）には送込装
置（２２）を付設し、この送込装置（２２）は回転縦軸
（２５）に送込腕（２４）の先端を上下に扇動すべく放
射状に枢着し、送込腕（２４）の先端には支持盤（２５
）が下向きに取付けられて回転縦軸（２３）周辺に設け
たガイド縁（２６）によって、型焼部（５）の焼き上っ
た位置に回り臨んだ開放状態の基板（６）から送り渡し
部（２１）の内外型（１３）（８）への接続部にかけて
水平回転する送込腕（２４）の先端を自重で下降させて
、先端の支持盤（２５）が基板（６）、送り渡し部（２
１）上面に乗り押えた状態で摺動し、送込腕（２４）が
送り渡し部（２１）を通過すると先端を上方に押し上げ
て支持盤（２５）を浮上させ、一回転後、前記型焼部（
５）の開放基板（６）上で再び下降して順次回転すべく
装備し、これら各部、各装置が互いに順次関連して自動
的に作動すべく装置する。As shown in Figs. 4 to 8, the apparatus for carrying out this molding method is a heating section in which a large number of baking molds each consisting of an automatically opening/closing plate (6a) and a substrate (6) are connected in an endless strip and horizontally rotated. (not shown), and a front side surface (20
a) On the top, a female conical mold part (9) with a groove-shaped insertion opening (11) on the side and an enlarged mold part (10) with the opening (8a) widened even further are integrally provided. A large number of molds (8) are placed horizontally at equal intervals with the openings (8a) facing rearward, and the rear peripheral surface (20b) of the support drum (20) is placed opposite to the outer molds (8) (8). ) Air cylinder installed on top (19x19)
Pressure force in the direction of the outer mold foot is applied to the tip of the shaft (1 g) (1 g), which is equipped to advance and retreat a certain distance in the front and back directions on the circumferential surface of the drum by air pressure, and to rotate when advancing. A winding part (7) in which a conical part (14) and a conical part (14) are attached as immovably as possible in the front and back directions are connected via a delivery part (21) made of a flat guide path. The mold baking section (5) has a supply tank (27) for dispensing the milky food powder material.
) is attached so that the spout (27a) emerges onto the open empty substrate (6), a feeding device (22) is attached to the feeding section (21), and this feeding device ( 22) is radially pivotally connected to the rotating vertical shaft (25) to swing the tip of the feeding arm (24) up and down, and a support plate (25) is attached to the tip of the feeding arm (24).
) is attached downward and is fed from the open substrate (6) facing the baked position of the mold baking part (5) by the guide edge (26) provided around the rotating vertical shaft (23). The tip of the feed arm (24), which rotates horizontally at the connecting portion of the part (21) to the inner and outer molds (13) and (8), is lowered by its own weight, and the support plate (25) at the tip is connected to the substrate (6) and the feed arm (24). Transfer section (2)
1) The feeding arm (24) slides while pressing down on the upper surface, and when the feeding arm (24) passes the feeding part (21), the tip is pushed upward to levitate the support plate (25), and after one rotation, the mold Yakibe (
It is equipped to descend again on the open substrate (6) of 5) and rotate in sequence, and these parts and devices are arranged to operate automatically in relation to each other in sequence.
この成形装置において、外型（８）内で進出回転する内
型（１３）の雄状円錐形型部（１４）の後部とコマ形拡
大型部（１７）を離合させる機構の実施飼として、例え
ばカップ（１）の広角口縁部（３）を浅く（短かく）形
成するものでは、前記第５図（イ）（０）に示すように
円錐形型部（１４）を円錐形容器（２８）の巻成に伴う
肉厚部の増加による押圧力（ストローク）だけで弾機（
１５）を抗して後退させてコマ形拡大型部（１７）と接
合することができ、広角口縁部（３）の深く（長く）形
成するものでは、第９〜１１図に示すように雄状円錐形
型部（１４）とコマ状拡大型部（１７）との間隔を太き
、く保ち、外型（８）を支持ドラム（２０）の軸心に沿
う方向に摺動すべく基台（１２月二に装着して常時前方
に押支して装備し、エアシリンダー（１２ａ）への送気
によって外型（８）を内型（１３）に向って押出させて
内型（１３）の円錐形型部（１４）を押し後退させてコ
マ形拡大型部（１７）と当接させることにより、巻成さ
れた円鮒形容器（２８）の口縁部（２９）を深く（長く
）外方に即し広げることを円滑にする点で効果があり、
この外型（８）の摺動機構に代えて、コマ形拡大型部（
１７）を同軸上で摺動可能に装着し、この拡大型部（１
７）を独自のエアシリンダー（図示省略）で円錐形型部
（１４）の後部に押出させて両型部（１４）（１７）を
当接させることで、同様の深い（長い）口広部を円滑に
形成させるのに効果がある。In this molding apparatus, as an implementation of the mechanism for separating the rear part of the male conical mold part (14) of the inner mold (13) which advances and rotates within the outer mold (8) and the top-shaped enlarged mold part (17), For example, when the wide-angle mouth rim (3) of the cup (1) is formed shallowly (shortly), the conical mold part (14) is formed into a conical container (14) as shown in FIG. 28) The ammunition (
15) can be joined with the top-shaped enlarged mold part (17) by resisting and retreating, and in the case where the wide-angle mouth edge part (3) is formed deep (long), as shown in Figures 9 to 11. The distance between the male conical mold part (14) and the top-shaped enlarged mold part (17) is kept wide and close, and the outer mold (8) is slid in the direction along the axis of the support drum (20). The base (installed on December 2nd and always pushed forward is equipped, and the outer mold (8) is pushed out toward the inner mold (13) by air supplied to the air cylinder (12a), and the inner mold ( By pushing and retracting the conical mold part (14) of 13) and bringing it into contact with the top-shaped enlarged mold part (17), the mouth edge (29) of the rolled carp-shaped container (28) is deepened. (Long) effective in smoothing outward expansion;
Instead of the sliding mechanism of this outer mold (8), the top-shaped enlarged mold part (
17) is attached so that it can slide on the same axis, and this enlarged part (1
7) is extruded to the rear of the conical mold part (14) using a unique air cylinder (not shown) and the mold parts (14) and (17) are brought into contact with each other to form a similar deep (long) wide mouth part. It is effective in forming smoothly.
この発明を実施せる成形装置を用いて広角口縁部（３）
を設けたシュガーコーンカップの巻成成形工程を説明す
ると、焼き上った素板（４）を順次送込装置（２２）で
巻威部（７）に送り運ばれて空になった型焼部（５）の
開放された基板（６）上に、供給タンク（２７）の注出
口（２７ａ）から多量の砂糖を混入した小麦粉、１５
塩などを水で乳状に溶いて成る食粉乳状素材を注出して
開閉板（６ａ）を閉じて一周旋回させる過程で加熱装置
を経て素板（４）に焼き上った状態で開閉板（６ａ）を
開き上げて正面に回り臨み、この焼き上った熱い軟い状
態の素板（４）を、同じ高さの上位に輪転して臨んだ巻
成部（７）の外型（８）内で進出して左回転する内型（
１３）の円錐形型部（１４）との内外型（１３）（８）
間に前記送込装置（２２）によって外型（８）の溝状挿
入口（１１）から送込んで、回転する内型（１３）の円
錐形型部（１４）の爪片（１４ａＸ？４ａ）で素板（４
）の表側を引っ掛けて巻き添わせて外型（８）の円錐形
型部（９）とのガイドによって倒円錐形容器（２８）に
巻成する。この巻成工程で生じる容器肉厚の増加で内型
（１３）の円錐形型部（１４）への押圧力が増幅されて
倒円錐形容器（２８）底部の小孔（２８ａ）を閉じると
共に、円錐形型部（１４）をシャフ｝（１８）上で後退
させて後部のコマ形拡大型部（１７）に当接させ、この
コマ形拡大型部（１７）の周斜辺（１７ａ）によって熱
軟状態の倒円錐形容器（２８）の口縁部（２９）を押し
広げて外型（８）の−１６−
拡大型部（１０）に押しつけて一段と広角状の口縁部（
２９ａ）に形成すると同時に、自動的に円錐形型部（１
４）の回転が停止し、エアシリンダー（１９）への送気
圧を解放されてシャフト（１８）が後退することで円錐
形型部（１４）をコマ形拡大型部（１７）と離れた状態
で外型（８）から後退して巻成成形されたカップ（１）
を円錐形型部（１４）に載つかった状態で開口部（８ａ
）から引き出して受け部（図示省略）内に落し収める過
程の平常温度下でカノプ（１）を冷却硬化させて形成し
て全工程が完了する。Wide-angle mouth edge (3) using a molding device that can carry out this invention
To explain the process of rolling and forming a sugar cone cup equipped with a On the open substrate (6) of the part (5), there is a milky food powder material made by dissolving a large amount of sugar into the spout (27a) of the supply tank (27), 15 salt, etc. in water. In the process of pouring out, closing the opening/closing plate (6a) and rotating it once, it passes through the heating device and is baked into the blank plate (4). The raw plate (4) in a hot and soft state is advanced into the outer mold (8) of the winding section (7) which is rotated above the same height and rotates to the left.
13) Inner and outer molds (13) (8) with conical mold part (14)
In the meantime, the feeding device (22) feeds the claw pieces (14a ) with blank board (4
) are hooked and rolled together to form an inverted cone-shaped container (28) by being guided by the conical mold part (9) of the outer mold (8). Due to the increase in the wall thickness of the container that occurs during this winding process, the pressing force of the inner mold (13) against the conical mold part (14) is amplified, closing the small hole (28a) at the bottom of the inverted conical container (28). , the conical mold part (14) is moved back on the shaft (18) and brought into contact with the rear top-shaped enlarged mold part (17), and the circumferential oblique side (17a) of this top-shaped enlarged mold part (17) The mouth edge (29) of the inverted conical container (28) in a heat-softened state is pushed out and pressed against the -16- enlarged mold part (10) of the outer mold (8) to make the mouth edge (29) wider.
29a), the conical mold part (1
4) stops rotating, the pressure to be supplied to the air cylinder (19) is released, and the shaft (18) moves back, separating the conical mold part (14) from the top-shaped enlarged mold part (17). The cup (1) is rolled and formed by retreating from the outer mold (8).
is placed on the conical mold part (14) and opened at the opening (8a).
) The entire process is completed by cooling and hardening the canope (1) at normal temperature during the process of pulling it out from the canopy and dropping it into a receiving part (not shown).
（発明の効果）
この発明のシュガーコーンカップは、これまで実現でき
なかった多量の砂糖分を含んだ乳状原料を薄板状に焼い
て巻成成形するコーンカップの口縁部を一段と広角の口
広に形成することを可能にしたことによって、巻成シュ
ガーコーン−６．ｙプの口広の広角口縁部で、アイスク
リームを広く受け止めて盛りつけるのに都合がよく、且
つ食する際のアイスクリームの崩れ落ちも幅広く受け止
めて雪と２苧ト
零 出 衣服 どを汚す虞れなく食し易いと共に、体裁
よく食することができる。さらに、鍔状に急角度で広が
った広角口縁部は食する際の持ち易さ立てて一層美味し
く食することができるシュガーコーンカノプにおいて得
られることに特徴がある。(Effects of the Invention) The sugar cone cup of this invention is made by baking a milky raw material containing a large amount of sugar into a thin plate shape and rolling it, which has not been possible until now. By making it possible to form a rolled sugar cone-6. The wide rim of the mouth is convenient for catching and serving ice cream widely, and it also catches the ice cream from falling down when eating, so there is no risk of staining your clothes or clothes. Not only is it easy to eat, but it also looks good. Furthermore, the wide-angled mouth edge that flares out at a steep angle in the shape of a brim makes it easier to hold and eat, making the sugar corn canope even more delicious.
次に、この発明の広角口縁部を設けた巻成シュガーコー
ンカップの成形方法および成形装置は、雌状の円錐形型
部と一段広角に形成した拡大型部とを一連に設けた外型
に対し、雄状の円錐形型部と一段広い周斜辺を有するコ
マ形拡大型部を同心上に離して装着し、熱軟状態の素板
を外型内で回転する内型の円錐形型部で倒円錐形容器に
巻成し、この熱軟状態の倒円錐形容器の口縁部を、同心
上に沿った方向の押圧力が加わることによって雄状円錐
形型部とコマ形拡大型部を当接合させることで、外型の
雌状拡大型部側へ押し広げて広角口縁部を形成すること
を特徴とし、内外型の円錐形型部による巻成工程と、内
外型の拡大型部による押１８一
し広げる成形工程とを前後一連に作動させることにより
、素板を外型内で回転する内型の円錐形型部で円滑に巻
成して正形の倒円錐形容器に形成し、続いてこの巻成工
程を妨げることなく熱軟状態の倒円錐形容器の口縁部を
、雄状円錐形型部とコマ形拡大型部を当接合させて両部
間の間隔を埋めることによりコマ形拡大型部の周斜辺で
雌状拡大型部側に押し広げて無理なくこの部分での皺寄
りを防いで広角状に成形し、歩留まり良好な広角口縁部
を設けたシュガーコーンカップを容易に巻成製出するこ
とができる効果を奏する。Next, the method and apparatus for forming a rolled sugar cone cup having a wide-angle rim according to the present invention is directed to an outer mold in which a female conical mold part and an enlarged mold part formed at a wider angle are provided in series. On the other hand, a male conical mold part and a coma-shaped enlarged mold part with a wider circumferential oblique side are attached concentrically and spaced apart, and the inner conical mold rotates the heat-softened blank inside the outer mold. The rim of the thermo-softened inverted conical container is rolled into a male conical part and a coma-shaped enlarged part by applying a pressing force in a concentric direction. By joining the parts together, the wide-angle mouth edge is formed by pushing the outer mold towards the female enlarged mold part. By sequentially operating the pressing and expanding steps by the mold section, the raw plate is smoothly wound in the conical mold section of the inner mold that rotates within the outer mold to form a regular inverted conical container. Then, without interfering with this winding process, the mouth edge of the inverted cone-shaped container in a heat-softened state is joined to the male conical mold part and the enlarged coma-shaped mold part to reduce the gap between the two parts. By filling in the area, the peripheral oblique side of the top-shaped enlarged mold part is pushed out toward the female-shaped enlarged mold part side, preventing wrinkles in this area and molding into a wide-angle shape, thereby providing a wide-angle mouth edge with good yield. The effect is that sugar cone cups can be easily rolled and produced.
第１図および第２図はいずれもこの発明を実施せるシュ
ガーコーンカップの斜視図、第３図は同上の素板状態を
示す斜視図、第４図はこの発明を実施せるシュガーコー
ンカップの製造装置全体を示す斜視略図、第５図は同上
装置の巻成型部での巻成成形工程を示す縦断面図、第６
図は同上雄状円錐形型部の斜視図、第７図は同上の一部
を切欠いて示した側面図、第８図は同上にコマ形拡大型
部を装着した状態の内型の側面図、第９図は他の実施例
の巻成型部を巻成成形工程で示す縦断側面図、第１０図
は同上の外型を示す斜視図、第１１図は同上摺動部を示
す要部の縦断正面図である。
図中、（１）はカップ、（２）は倒円鈴．形部、（３）
は広角口縁部、（４）は素板、（５）は型焼部、（７）
は巻成部、（８）は外型、（８ａ）は開口部、（９）は
雌状円錐形型部、（１０）は拡大型部、（１１）は溝状
挿入口、（１２）は基台、（１２ａ）はシリンダー、（
１３）は内型、（１４）は雄状円錐形型部、（１５）は
弾機、（１７）はコマ形拡大型部、（１８）はシャフト
、（２０）は支持ドラム、（２０ａ）は前側局面、（２
１）は送り渡し部、（２８）は円錐形容器、（２９）は
口縁部、（２９ａ）は広角口縁部を示す。
２７１
ｒ ｃＱ Ｌｎω■二５４ １：’− （Ｊ ； Ｇ）
ト1 and 2 are perspective views of a sugar cone cup in which the present invention can be implemented, FIG. 3 is a perspective view showing the same blank state as above, and FIG. 4 is a manufacturing sugar cone cup in which the present invention can be practiced. FIG. 5 is a schematic perspective view showing the entire device; FIG.
The figure is a perspective view of the male conical mold part as above, Figure 7 is a side view with a part of the same as above cut away, and Figure 8 is a side view of the inner mold with the top-shaped enlarged mold part attached to the same as above. , FIG. 9 is a vertical sectional side view showing the winding part of another embodiment in the winding process, FIG. 10 is a perspective view showing the outer mold of the same, and FIG. 11 is a main part showing the sliding part of the same. FIG. In the figure, (1) is a cup, and (2) is an inverted bell. Shape, (3)
is the wide-angle mouth edge, (4) is the blank plate, (5) is the molded part, (7)
is the winding part, (8) is the outer mold, (8a) is the opening, (9) is the female conical mold part, (10) is the enlarged mold part, (11) is the grooved insertion port, (12) is the base, (12a) is the cylinder, (
13) is the inner mold, (14) is the male conical mold part, (15) is the bullet, (17) is the top-shaped enlarged mold part, (18) is the shaft, (20) is the support drum, (20a) is the anterior aspect, (2
1) shows a delivery part, (28) a conical container, (29) a mouth edge, and (29a) a wide-angle mouth edge. 271 r cQ Lnω■254 1:'- (J; G)
to
Claims (6)
た薄板状の素板を巻成した倒円錐形容器の上方口部に一
段と広く拡大した一体の広角口縁部を設けて成るシュガ
ーコーンカップ。(1) Sugar made of an inverted cone-shaped container made of a thin plate-like raw material baked with a powdered milky material containing a relatively high sugar content, with an integrated wide-angle mouth rim that has been enlarged further at the upper mouth. corn cup.
素板に型焼きし、雌状の円錐形型部の上方側辺を外向き
に一段と広角状に広げた拡大型部を有する外型内で、進
退可能に進出して回転する内型の同形雄状の円錐形型部
相互間に、焼き上った熱い状態で送込んだ前記素板を外
型内で回転する内型の円錐形型部で円錐形容器に巻成し
、この状態の内型の円錐形型部の後部に拡大型部を同心
上で接合させて内外型の拡大型部で円錐形容器の上方部
を外方に一段と押し拡げて、倒円錐形容器の上方部に広
角状の口縁部を一体に設けて巻成するシュガーコーンカ
ップ成形方法。(2) A powdered milk-like material containing a relatively high sugar content is molded into a thin blank plate, and an enlarged mold part is formed by expanding the upper side of the female conical mold part outward into a wider angle shape. The blank plate, which has been baked and fed in a hot state, is placed between the same-shaped male conical mold parts of the inner mold, which moves forward and backward into the outer mold and rotates inside the outer mold. The conical mold part of the mold is wound around a conical container, and the expanding mold part is concentrically joined to the rear part of the conical mold part of the inner mold in this state, and the expanding mold parts of the inner and outer molds are used to form the upper part of the conical container. A sugar cone cup forming method in which a wide-angled mouth edge is integrally provided at the upper part of an inverted cone-shaped container and the sugar cone cup is rolled.
る型焼部と、水平軸で軸支した支持ドラムの前側周面上
に、側部に溝状挿入口を設けた雌状円錐形外型を多数等
間隔をおいて列設し、この各外型に対しドラム周面上で
前後に進退し、且つ雌状外型内への進出時に回転すべく
装備したシャフトの先端に雄状円錐形内型を装着した巻
成部とを、送り渡し部を介して接続して成る成形装置に
おいて、外型の雌状円錐形型部の開口部付近を一段広角
状に拡大した拡大型部を形成し、これに相対して内型の
雄状円錐形型部の後部に間隔をおいて一段緩い角度（広
角）を有するコマ形の拡大型部を同軸上に装着し、前方
または後方への押圧力によって内型での雄状円錐形型部
とコマ形拡大型部が進接すべく装備して成るシュガーコ
ーンカップ成形装置。(3) A baking section that automatically opens and closes to bake the milky food powder material onto a blank plate, and a female cone with a groove-shaped insertion opening on the front side of the support drum supported by a horizontal shaft. A large number of outer molds are arranged in a row at equal intervals, and a male shaft is attached to the tip of a shaft equipped to move back and forth on the peripheral surface of the drum with respect to each outer mold, and to rotate when advancing into the female outer mold. In a forming device in which a winding part equipped with a conical inner mold is connected via a feeding part, an enlarged mold in which the vicinity of the opening of the female conical mold part of the outer mold is enlarged to a wider angle. A top-shaped enlarged mold part with a one step gentler angle (wide angle) is attached coaxially to the rear of the male conical mold part of the inner mold, and is mounted on the same axis. This sugar cone cup forming device is equipped with a male conical mold part and a top-shaped enlarged mold part in an inner mold so as to be brought into contact with each other by a pressing force.
進接させる機構として、雄状円錐形型部をシャフトに対
し同心上で前後方向に伸縮すべく、且つ弾機により常時
前方に伸展すべく装備して成る請求項３記載のシュガー
コーンカップ成形装置。(4) As a mechanism for advancing the male conical mold part and the top-shaped enlarged mold part of the inner mold, the male conical mold part is concentric with the shaft and extends and contracts in the front and rear directions, and 4. The sugar cone cup forming apparatus according to claim 3, wherein the sugar cone cup forming apparatus is equipped to constantly extend forward.
進接させる機構として、外型を内型に対し前後方向に摺
動すべく装置し、エアシリンダーへの気圧の送入または
抜除により後方に押出または前方に後退すべく装備して
成る請求項３または４記載のシュガーコーンカップ成形
装置。(5) As a mechanism for bringing the male conical mold part and the top-shaped enlarged mold part of the inner mold into contact with each other, a device is provided to slide the outer mold in the front and back direction with respect to the inner mold, and the air pressure is released into the air cylinder. 5. The sugar cone cup forming apparatus according to claim 3, wherein the sugar cone cup forming apparatus is equipped to extrude backwards or retreat forwards by feeding or withdrawing.
進接させる機構として、コマ形拡大型部をシャフト上で
前後方向に摺動すべく装置し、エアシリンダーへの気圧
の送入または抜除により前後方向に押出または後退すべ
く装備して成る請求項３または４記載のシュガーコーン
カップ成形装置。(6) As a mechanism for bringing the male conical mold part of the inner mold into contact with the top-shaped enlarged mold part, the top-shaped enlarged mold part is equipped with a device to slide back and forth on the shaft, and is connected to the air cylinder. 5. The sugar cone cup forming apparatus according to claim 3, wherein the sugar cone cup forming apparatus is equipped to extrude or retreat in the front-back direction by supplying or removing air pressure.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1188298A JPH0353841A (en) | 1989-07-19 | 1989-07-19 | Sugar cone cup, method for forming the same and apparatus for forming |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1188298A JPH0353841A (en) | 1989-07-19 | 1989-07-19 | Sugar cone cup, method for forming the same and apparatus for forming |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH0353841A true JPH0353841A (en) | 1991-03-07 |
| JPH0578293B2 JPH0578293B2 (en) | 1993-10-28 |
Family
ID=16221171
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP1188298A Granted JPH0353841A (en) | 1989-07-19 | 1989-07-19 | Sugar cone cup, method for forming the same and apparatus for forming |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH0353841A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2004010787A1 (en) * | 2002-07-25 | 2004-02-05 | Nissei Kabushiki Kaisha | Roll cone manufacturing device |
| JP2008539702A (en) * | 2005-05-03 | 2008-11-20 | ネステク ソシエテ アノニム | Combined frozen confection |
| JP2015116165A (en) * | 2013-12-19 | 2015-06-25 | 日世株式会社 | Apparatus and method for manufacturing confectionery, and confectionery |
| JP2015116166A (en) * | 2013-12-19 | 2015-06-25 | 日世株式会社 | Apparatus for manufacturing confectionery |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS515062A (en) * | 1974-07-01 | 1976-01-16 | Seiko Instr & Electronics | |
| JPS6037967A (en) * | 1983-08-10 | 1985-02-27 | Taiyo Fishery Co Ltd | Frozen food for frying |
| JPS6412628U (en) * | 1987-07-10 | 1989-01-23 |
-
1989
- 1989-07-19 JP JP1188298A patent/JPH0353841A/en active Granted
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS515062A (en) * | 1974-07-01 | 1976-01-16 | Seiko Instr & Electronics | |
| JPS6037967A (en) * | 1983-08-10 | 1985-02-27 | Taiyo Fishery Co Ltd | Frozen food for frying |
| JPS6412628U (en) * | 1987-07-10 | 1989-01-23 |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2004010787A1 (en) * | 2002-07-25 | 2004-02-05 | Nissei Kabushiki Kaisha | Roll cone manufacturing device |
| US7344371B2 (en) | 2002-07-25 | 2008-03-18 | Nissei Kabushiki Kaisha | Rolled coned manufacturing apparatus |
| JP2008539702A (en) * | 2005-05-03 | 2008-11-20 | ネステク ソシエテ アノニム | Combined frozen confection |
| JP2015116165A (en) * | 2013-12-19 | 2015-06-25 | 日世株式会社 | Apparatus and method for manufacturing confectionery, and confectionery |
| JP2015116166A (en) * | 2013-12-19 | 2015-06-25 | 日世株式会社 | Apparatus for manufacturing confectionery |
Also Published As
| Publication number | Publication date |
|---|---|
| JPH0578293B2 (en) | 1993-10-28 |
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