JPS6221260Y2 - - Google Patents
Info
- Publication number
- JPS6221260Y2 JPS6221260Y2 JP1690685U JP1690685U JPS6221260Y2 JP S6221260 Y2 JPS6221260 Y2 JP S6221260Y2 JP 1690685 U JP1690685 U JP 1690685U JP 1690685 U JP1690685 U JP 1690685U JP S6221260 Y2 JPS6221260 Y2 JP S6221260Y2
- Authority
- JP
- Japan
- Prior art keywords
- cercle
- molds
- mold
- pressing
- soft confectionery
- 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.)
- Expired
Links
- 238000005520 cutting process Methods 0.000 claims description 22
- 235000009508 confectionery Nutrition 0.000 description 29
- 239000006071 cream Substances 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 241000195940 Bryophyta Species 0.000 description 2
- 238000007796 conventional method Methods 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 235000011929 mousse Nutrition 0.000 description 2
- 230000006866 deterioration Effects 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- JEIPFZHSYJVQDO-UHFFFAOYSA-N iron(III) oxide Inorganic materials O=[Fe]O[Fe]=O JEIPFZHSYJVQDO-UHFFFAOYSA-N 0.000 description 1
- 238000000465 moulding Methods 0.000 description 1
- 230000002093 peripheral effect Effects 0.000 description 1
- 230000000284 resting effect Effects 0.000 description 1
- 229910001220 stainless steel Inorganic materials 0.000 description 1
- 239000010935 stainless steel Substances 0.000 description 1
- 229920003002 synthetic resin Polymers 0.000 description 1
- 239000000057 synthetic resin Substances 0.000 description 1
- 239000002023 wood Substances 0.000 description 1
Landscapes
- Confectionery (AREA)
- Food-Manufacturing Devices (AREA)
Description
【考案の詳細な説明】
産業上の利用分野
本考案は、セルクル型で成形された軟質菓子、
例えばムース、スポンジケーキ或いは生クリーム
等を材料にした菓子等をセルクル型から型抜きす
るのに使用するセルクル型用型抜き具に関するも
のである。[Detailed description of the invention] Industrial application field This invention is a soft confectionery molded in a cercle mold,
The present invention relates to a cutting tool for cercle molds, which is used for cutting confectionery made from mousse, sponge cake, fresh cream, etc., from cercle molds.
従来の技術
従来より、主として軟質菓子を成形するために
使用されるセルクル型があるが、このセルクル型
は全体形状を第1図a,第2図aに示すように短
い筒状に成形され、その断面形状は円形、楕円
形、ハート形或いは多角形型等々各種のものがあ
り、その材料には衛生上の観点から錆の発生しに
くいステンレス板が多く使用される。BACKGROUND ART Conventionally, there is a cercle mold used mainly for molding soft confectionery, and this cercle mold is formed into a short cylindrical shape as shown in FIGS. There are various cross-sectional shapes such as circular, elliptical, heart-shaped, and polygonal shapes, and from a sanitary standpoint, stainless steel plates, which are resistant to rust, are often used as the material.
このセルクル型の使用は、ムースとか生クリー
ム、或いは生クリームを塗りつけたスポンジケー
キ等を人手によつてセルクル型に挿入し、これら
の被挿入物が固化するに充分な時間が経過した
後、被挿入物からなる適当な硬さになつた軟質菓
子の型抜きを行うようにする。 To use this Cercle mold, mousse, fresh cream, or a sponge cake coated with fresh cream is manually inserted into the Cercle mold, and after a sufficient time has elapsed for the inserted material to solidify, the To cut out molds of soft confectionery made of inserts and having a suitable hardness.
考案が解決しようとする問題点
ところで、前記セルクル型からの軟質菓子の型
抜きに際して、従来にあつてはセルクル型に軽く
振動を付与することによつて軟質菓子を自重で落
下させるようにするか、又はそれでは落下しない
場合等に蒸しタオルをセルクル型の外周に巻いて
軟質菓子の外周面を軟化させることにより落下さ
せていた。しかし、このような方法では型抜き作
業に手間がかかることは勿論、型抜き時における
セルクル型の移動早さを適宜早さに調整すること
が不可能であり、また随時に型抜きできないため
最適な型抜き作業が行えず、更には軟質菓子が振
動により形崩れする場合がある等の不利がある。Problems to be Solved by the Invention By the way, when cutting soft confectionery from the cercle mold, the conventional method is to apply slight vibration to the cercle mold so that the soft confectionery falls under its own weight. Or, in cases where the soft confectionery does not fall, a steamed towel is wrapped around the outer circumference of the cercle mold to soften the outer peripheral surface of the soft confectionery, thereby causing the soft confectionery to fall. However, with this method, it is not only time consuming to perform the die cutting process, but also it is impossible to adjust the movement speed of the cercle mold to an appropriate speed during die cutting, and it is not possible to cut the die at any time, so it is not optimal. This method has disadvantages such as not being able to perform proper mold-cutting work, and furthermore, the soft confectionery may lose its shape due to vibration.
以上はセルクル型の下方へ軟質菓子を型抜きす
る場合であるが、更に、菓子によつては上方へ型
抜きした方が好都合な場合があるが、このような
場合に従来にあつては間に合わせの器具、例えば
コツプの底面等でセルクル型内の軟質菓子を上方
へ押圧することによつて型抜きをしていた。しか
し、このような間に合わせの器具によるときは、
衛生上の問題があつたり、また円型以外の形状の
セルクル型には間に合わないことが殆どであり型
抜き作業に不便を生ずる等の不具合がある。 The above is a case of cutting a soft confectionery downwards into a cercle mold, but depending on the confectionery, it may be more convenient to cut upwards; The soft confectionery inside the cercle mold was pressed upward with a cutting tool, such as the bottom of a cup, to cut the soft confectionery from the mold. However, when using such makeshift devices,
There are problems in terms of hygiene, and in most cases, it cannot be made in time for cercle molds of shapes other than circular, causing inconvenience in the mold-cutting work.
そこで、本考案は上記不具合点を解消し得るセ
ルクル型用型抜き具を提供せんとするものであ
る。 Therefore, the present invention aims to provide a cutting tool for cercle molds that can eliminate the above-mentioned disadvantages.
問題点を解決するための手段
上記問題点を解決するためのセルクル型用型抜
き具の特徴とするところは、セルクル型2,2a
における中空部A,A1の断面形状に略合致させ
た押圧面3,3a,3bを有する押圧体1,1
a,1bを形成し、その押圧体1,1a,1bの
高さを前記セルクル型2,2aよりも高く設定す
ると共に押圧体1,1a,1bの下方にはつまみ
部4,4a,4bを具備せしめ、且つそのつまみ
部4,4a,4bの先端側端面を下方にして前記
押圧体1,1a,1bを水平台上に据えた状態で
前記押圧面3,3a,3bの略水平を安定的に保
持し得るべく押圧体1,1a,1bを形成してな
る点にある。Means for solving the problem The features of the cutting tool for the cercle mold to solve the above problem are the cercle molds 2, 2a.
Pressing bodies 1, 1 having pressing surfaces 3, 3a, 3b substantially matching the cross-sectional shape of hollow portions A, A1 in
a, 1b are formed, and the heights of the pressing bodies 1, 1a, 1b are set higher than the cercle molds 2, 2a, and grip portions 4, 4a, 4b are provided below the pressing bodies 1, 1a, 1b. and stabilize the substantially horizontal state of the pressing surfaces 3, 3a, 3b with the pressing bodies 1, 1a, 1b placed on a horizontal stand with the tip side end surfaces of the knobs 4, 4a, 4b facing downward. The point is that the pressing bodies 1, 1a, and 1b are formed so as to be able to be held securely.
作 用 上記構成により、その作用を説明する。Effect The operation will be explained using the above configuration.
セルクル型2,2a内で固化した軟質菓子を下
方から押圧体1,1a,1bで押圧すれば、押圧
体1,1a,1bはその押圧面3,3a,3bに
より軟質菓子の底面全体を押し上げ、しかも押し
上げ速さは人間の熟練された感覚により微妙に調
整される。そして或る程度押し上げたならばつま
み部4,4a,4bの先端を下方に維持して押圧
体1,1a,1bを平面台上に据え、その後、セ
ルクル型2,2aを手で押し下げるようにすれば
セルクル型2,2a内の軟質菓子は押圧体1,1
a,1bに押されて徐々に押し出され、最後に
は、押圧体1,1a,1bの高さがセルクル型
2,2aの高さよりも高いことにより軟質菓子は
押圧体1,1a,1bの押圧面3,3a,3b上
に載つた状態でセルクル型2,2aから完全に抜
け出る。このように、軟質菓子が完全に抜け出た
状態にあつても押圧体1,1a,1bはつまみ部
4,4a,4bの先端側端面に支えられて押圧面
3,3a,3bの水平を安定的に維持するため、
軟質菓子が押圧面3,3a,3b上から落下して
損傷するといつたことは起こり得ない。 When the soft confectionery solidified in the cercle molds 2, 2a is pressed from below with the pressers 1, 1a, 1b, the pressers 1, 1a, 1b push up the entire bottom surface of the soft confectionery with their pressing surfaces 3, 3a, 3b. Moreover, the push-up speed is delicately adjusted by the human's skilled senses. Once pushed up to a certain extent, keep the tips of the knobs 4, 4a, 4b downward and place the pressing bodies 1, 1a, 1b on a flat table, and then push down the cercle molds 2, 2a by hand. Then, the soft confectionery in the cercle molds 2 and 2a will be pressed by the press bodies 1 and 1.
a, 1b and is gradually pushed out.Finally, the height of the pressing bodies 1, 1a, 1b is higher than the height of the cercle molds 2, 2a, so that the soft confectionery is pushed out by the pressing bodies 1, 1a, 1b. It completely comes out of the cercle molds 2, 2a while resting on the pressing surfaces 3, 3a, 3b. In this way, even when the soft confectionery is completely pulled out, the pressing bodies 1, 1a, 1b are supported by the end surfaces of the tabs 4, 4a, 4b, and the horizontality of the pressing surfaces 3, 3a, 3b is stabilized. In order to maintain
It is impossible for the soft confectionery to fall from the pressing surfaces 3, 3a, 3b and be damaged.
実施例
以下、本考案の具体的な実施例を、図面を参照
することにより詳細に説明する。Embodiments Hereinafter, specific embodiments of the present invention will be described in detail with reference to the drawings.
第1、第2図は本考案に係るセルクル型用型抜
き具と従来から存するセルクル型とを示し、1,
1a,1bは筒状に成形されたセルクル型2,2
aの中空部A,A1に挿入される押圧体であつ
て、その平面視形状をセルクル型2,2aの横断
面形状、例えば円形、四角、楕円形、多角形、ハ
ート形或いはその他の特殊形状等(ただし、本実
施例では円形と楕円形のみ示す)に略合致させて
軟質菓子の底面ほぼ全体をその押圧面3,3a,
3bで押圧するように形成され、また材料には木
や合成樹脂等を使用される。この押圧体1,1
a,1bの下方には、押圧体1,1a,1bの高
さが前記セルクル型2,2aの高さよりも高くな
るようにつまみ部4,4a,4bが形成される。
そしてこのつまみ部4,4a,4bの先端部5,
5a,5bは指先でつまむのに好適な形状になさ
れ、且つつまみ部4,4a,4bの先端側端面は
前記押圧面3,3a,3bと略々平行に沿うよう
に形成されると共につまみ部4,4a,4bの先
端側を下方にして先端側端面を平面上に据えた状
態下で前記押圧面3,3a,3bを水平にしかも
安定的に保持し得るように形成されている。例え
ば、第1図bでは、このつまみ部4の断面形状を
「十」字状に形成して操作性を良好にし且つ先端
部端面も「十」字形状により安定性を好適ならし
めている。なお、このつまみ部4はこの他にも第
1図cの如く円柱形とか第2図bの如く平行平板
とか或いは角柱形等々種々の態様のもので代替え
できる。 1 and 2 show a cercle die cutting tool according to the present invention and a conventional cercle die, 1,
1a and 1b are cylindrical cercle molds 2, 2
A pressing body inserted into the hollow parts A, A1 of a, whose planar view shape is the cross-sectional shape of the cercle type 2, 2a, such as a circle, square, ellipse, polygon, heart shape, or other special shape. etc. (however, only circular and oval shapes are shown in this example), and almost the entire bottom surface of the soft confectionery is pressed against the pressing surfaces 3, 3a,
3b, and is made of wood, synthetic resin, or the like. This pressing body 1,1
Knobs 4, 4a, 4b are formed below a, 1b so that the heights of the pressing bodies 1, 1a, 1b are higher than the heights of the cercle molds 2, 2a.
The tip portions 5 of the knob portions 4, 4a, 4b,
5a and 5b are shaped to be suitable for being pinched with fingertips, and the tip side end surfaces of the pinching portions 4, 4a, and 4b are formed approximately parallel to the pressing surfaces 3, 3a, and 3b, and the pinching portions The pressing surfaces 3, 3a, 3b are formed so as to be able to be held horizontally and stably in a state where the distal ends of the press surfaces 4, 4a, 4b are placed downward and the distal end surfaces are placed on a flat surface. For example, in FIG. 1B, the cross-sectional shape of the knob portion 4 is formed in a cross shape to improve operability, and the end face of the tip portion is also shaped in a cross shape to improve stability. It should be noted that the knob 4 can be replaced with various other shapes such as a cylinder as shown in FIG. 1c, a parallel flat plate as shown in FIG. 2b, or a prismatic shape.
以下、上記セルクル型用型抜き具の使用方法の
一例を説明すると、セルクル型2,2aの内方で
適度に硬化した軟質菓子の底面に本考案に係るセ
ルクル型用型抜き具の押圧体1,1a,1bをあ
てがい、指でつまみ部4,4a,4bを適度な速
さで押し上げることにより或る高さまで軟質菓子
を抜き出す。その後、つまみ部4,4a,4bを
下方に維持したまま、その先端側端面を平面上へ
据える。その状態下でセルクル型2,2aを手で
ゆつくりと押し下げることにより軟質菓子をセル
クル型2,2aの上方へ抜き出す。なお、押圧体
1,1a,1bの高さはセルクル型2,2aより
も高いのでセルクル型2,2aと押圧体1,1
a,1bとの関係は第3図に示すようになり、押
圧面3,3a,3b上の軟質菓子はセルクル型
2,2aから完全に抜け出ることになる。このよ
うに抜け出た軟質菓子はつまみ部4,4a,4b
の先端側端面に支持された押圧面3,3a,3b
により安定的に載置状態を保持される。 Hereinafter, an example of how to use the above-mentioned cutting tool for cercle molds will be described. The pressing body 1 of the cutting tool for cercle molds according to the present invention is applied to the bottom surface of a soft confectionery that has been moderately hardened inside the cercle molds 2, 2a. , 1a, 1b and push up the grips 4, 4a, 4b with your fingers at an appropriate speed to pull out the soft confectionery to a certain height. Thereafter, while maintaining the grip portions 4, 4a, and 4b downward, the tip side end surfaces thereof are placed on a flat surface. Under this condition, the soft confectionery is pulled out above the cercle molds 2, 2a by gently pushing down the cercle molds 2, 2a by hand. Note that the heights of the pressing bodies 1, 1a, 1b are higher than the cercle molds 2, 2a, so the height of the pressing bodies 1, 1a, 1b is higher than that of the cercle molds 2, 2a,
The relationship between a and 1b is as shown in FIG. 3, and the soft confectionery on the pressing surfaces 3, 3a, 3b completely escapes from the cercle molds 2, 2a. The soft confectionery that has come out in this way is in the tabs 4, 4a, 4b.
Pressing surfaces 3, 3a, 3b supported on the tip side end surface of
The mounted state is stably maintained.
考案の効果
以上のように本考案によれば、型抜きに際して
従来のようにセルクル型に振動を付与する必要が
なく、しかも適宜な型抜き速さで型抜きできるか
ら軟質菓子の損傷や形崩れを好適に防止でき、し
かも従来のように品質の低下防止に気をつかいな
がらセルクル型から軟質菓子を落下させる必要が
ないから、結果的に型抜き作業が簡便になると共
に作業時間も短縮でき、またセルクル型の形状が
どのような形状であつてもその形状に合致した専
用のセルクル型用型抜き具であるため、能率の良
い型抜き作業が可能になり、且つ専用具を使用し
ての型抜きであるから間に合わせの型抜き具を使
用する場合に較べて衛生管理が行い易い等々の実
用上優れた効果が期待できる。Effects of the invention As described above, according to the present invention, there is no need to apply vibration to the cercle mold as in the conventional method, and the mold can be removed at an appropriate speed, which prevents damage to the soft confectionery and loss of shape. In addition, there is no need to drop the soft confectionery from the cercle mold while being careful to prevent quality deterioration, as in the past, which simplifies the mold-cutting process and shortens the working time. In addition, no matter what shape the cercle mold is, this cutting tool is specially designed to match the shape of the cercle mold, making it possible to cut out the mold efficiently and without using the special tool. Because it is die-cutting, it can be expected to have excellent practical effects such as easier sanitary control than when using a makeshift die-cutting tool.
第1図は本考案に係るセルクル型用型抜き具と
従来から存するセルクル型とを示し、aはセルク
ル型の斜視図、bはセルクル型用型抜き具の斜視
図、cは他のセルクル型用型抜き具の斜視図、第
2図は他のセルクル型用型抜き具とセルクル型と
を示し、aはセルクル型の斜視図、bはセルクル
型用型抜き具の斜視図、第3図は軟質菓子を型抜
きした状態におけるセルクル型用型抜き具とセル
クル型との位置関係を示す使用態様図である。
符号、1,1a,1b……押圧体、2,2a…
…セルクル型、3,3a,3b……押圧面、4,
4a,4b……つまみ部、A,A1……中空部。
FIG. 1 shows a cercle mold cutting tool according to the present invention and a conventional cercle mold, where a is a perspective view of the cercle mold, b is a perspective view of the cercle mold cutting tool, and c is another cercle mold. FIG. 2 is a perspective view of a cercle die cutter, FIG. 2 shows another cercle die cutter and a cercle die, a is a perspective view of the cercle die, b is a perspective view of the cercle die cutter, FIG. FIG. 2 is a usage diagram showing the positional relationship between the cercle mold cutting tool and the cercle mold in a state where a soft confectionery is cut out. Code, 1, 1a, 1b... Pressing body, 2, 2a...
... Cercle type, 3, 3a, 3b... Pressing surface, 4,
4a, 4b...knob part, A, A1...hollow part.
Claims (1)
断面形状に略合致させた押圧面3,3aを有する
押圧体1,1a,1bを形成し、その押圧体1,
1a,1bの高さを前記セルクル型2,2aより
も高く設定すると共に押圧体1,1a,1bの下
方にはつまみ部4,4a,4bを具備せしめ、且
つそのつまみ部4,4a,4bの先端側端面を下
方にして前記押圧体1,1a,1bを水平台上に
据えた状態で前記押圧面3,3aの略水平を安定
的に保持し得るべく押圧体1,1a,1bを形成
してなるセルクル型用型抜き具。 Pressing bodies 1, 1a, 1b having pressing surfaces 3, 3a substantially matching the cross-sectional shapes of hollow parts A, A1 in cercle molds 2, 2a are formed, and the pressing bodies 1, 1b are formed.
The heights of the cercle molds 2 and 2a are set higher than the cercle molds 2 and 2a, and grip portions 4, 4a, 4b are provided below the pressing bodies 1, 1a, 1b, and the grip portions 4, 4a, 4b are provided below. The pressing bodies 1, 1a, 1b are placed on a horizontal table with the tip side end faces facing downward, and the pressing bodies 1, 1a, 1b are set in such a manner that the pressing surfaces 3, 3a can be stably kept substantially horizontal. A cutting tool for the cercle mold formed.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP1690685U JPS6221260Y2 (en) | 1985-02-07 | 1985-02-07 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP1690685U JPS6221260Y2 (en) | 1985-02-07 | 1985-02-07 |
Publications (2)
Publication Number | Publication Date |
---|---|
JPS61132943U JPS61132943U (en) | 1986-08-19 |
JPS6221260Y2 true JPS6221260Y2 (en) | 1987-05-29 |
Family
ID=30504114
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP1690685U Expired JPS6221260Y2 (en) | 1985-02-07 | 1985-02-07 |
Country Status (1)
Country | Link |
---|---|
JP (1) | JPS6221260Y2 (en) |
-
1985
- 1985-02-07 JP JP1690685U patent/JPS6221260Y2/ja not_active Expired
Also Published As
Publication number | Publication date |
---|---|
JPS61132943U (en) | 1986-08-19 |
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