WO2020101159A1 - Cone-shaped edible container - Google Patents
Cone-shaped edible container Download PDFInfo
- Publication number
- WO2020101159A1 WO2020101159A1 PCT/KR2019/011084 KR2019011084W WO2020101159A1 WO 2020101159 A1 WO2020101159 A1 WO 2020101159A1 KR 2019011084 W KR2019011084 W KR 2019011084W WO 2020101159 A1 WO2020101159 A1 WO 2020101159A1
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- cone
- outer shell
- shell
- adhesive layer
- edible
- Prior art date
Links
Images
Classifications
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
- B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
- B65D3/00—Rigid or semi-rigid containers having bodies or peripheral walls of curved or partially-curved cross-section made by winding or bending paper without folding along defined lines
- B65D3/02—Rigid or semi-rigid containers having bodies or peripheral walls of curved or partially-curved cross-section made by winding or bending paper without folding along defined lines characterised by shape
- B65D3/06—Rigid or semi-rigid containers having bodies or peripheral walls of curved or partially-curved cross-section made by winding or bending paper without folding along defined lines characterised by shape essentially conical or frusto-conical
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
- B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
- B65D3/00—Rigid or semi-rigid containers having bodies or peripheral walls of curved or partially-curved cross-section made by winding or bending paper without folding along defined lines
- B65D3/22—Rigid or semi-rigid containers having bodies or peripheral walls of curved or partially-curved cross-section made by winding or bending paper without folding along defined lines with double walls; with walls incorporating air-chambers; with walls made of laminated material
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
- B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
- B65D65/00—Wrappers or flexible covers; Packaging materials of special type or form
- B65D65/38—Packaging materials of special type or form
- B65D65/40—Applications of laminates for particular packaging purposes
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
- B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
- B65D65/00—Wrappers or flexible covers; Packaging materials of special type or form
- B65D65/38—Packaging materials of special type or form
- B65D65/46—Applications of disintegrable, dissolvable or edible materials
- B65D65/463—Edible packaging materials
Definitions
- the present invention relates to a cone-shaped edible container, and more particularly, to a cone-shaped edible container including an outer shell, an inner shell, and an adhesive layer.
- the Korean people who use rice as the staple food prefer the instant food using fried rice, but unlike hamburgers or hot dogs, they provide instant products using fried rice packaged in a form that can be easily consumed without sitting down. It is not being.
- the plastic container or paper container is packed with frozen processed fried rice, but in this case, after eating the fried rice, there is the inconvenience of handling the plastic container or paper container.
- a plastic container or a paper container In order to contain the fried rice, a plastic container or a paper container must be provided in a size that can accommodate the fried rice, so a large sized paper container was required.
- An object of the present invention is to provide an edible container having an appropriate stiffness so that its structure can be maintained as an edible container in which an interior space for accommodating contents is provided.
- a cone-shaped edible container includes an edible shell; Edible endothelial; In order to bond the outer skin and the inner skin to each other, a edible first adhesive layer is provided between the outer skin and the inner skin.
- the outer shell and the inner shell are dried in a cone shape while being adhered to each other, and have a cone-shaped basic structure.
- the outer shell forms the outermost side of the basic structure.
- the endothelial has a stronger rigidity than the outer shell, and assuming a cone-shaped structure made of only the outer shell, even if an external force of a size capable of breaking the structure of the assumption is applied to the basic structure, the basic structure is Keep it.
- the outer shell and the inner shell are dried into the cone shape, in order to suppress loosening in the cone shape due to the inner shell having a stronger elasticity than the outer shell, in the cone-shaped state, the uncovered by the inner shell Further comprising a second adhesive layer provided between the inner surface portion of the outer shell and the outer surface portion of the outer shell overlapping the inner surface portion, at least the outer shells are bonded to each other.
- the envelope and the endothelium are more than the adhesive strength when the endothelium is adhered by the second adhesive layer or the adhesive strength when the endothelium and the envelope are adhered by the second adhesive layer, It has the property that the adhesive force when bonded by the second adhesive layer becomes larger.
- the outer sheath includes at least one selected from the group consisting of chlorella, green, auditory, seaweed, seaweed, seaweed, kelp, cap and ⁇ .
- the edible material includes at least one of wheat flour paste, rice paste and glutinous rice paste.
- the endothelium comprises at least one selected from the group consisting of rice, barley, soybean, crude, millet, millet, wheat and corn.
- the aspect ratio of the edible container is 1: 1 to 1:10.
- the outer skin and the inner skin have a shape of any one of a circular, square, and fan shape in an unfolded state.
- the outer skin and the inner skin are cut from the point of the edge of the outer skin to the central portion to which the outer skin and the inner skin are adhered, and are located on both sides of the cutting line in the circumferential direction. These overlap with each other and are wound in a cone shape to be adhered by a second adhesive layer to form a cone shape.
- the outer shell and the inner shell are heated under predetermined conditions after the formation of the basic structure, so that moisture is removed than before heating.
- the edible outer shell and the edible inner shell having elastic properties greater than those of the outer shell are cone-shaped including body sheets formed by bonding to each other with a first adhesive layer
- the two regions of the body sheet, which are partitioned by a virtual line traversing the body sheet are referred to as a first wing portion and a second wing portion, respectively
- the imaginary line is at an edge of the body sheet.
- a cone shape is formed by adhering each other with a second adhesive layer while the first wing portion and the second wing portion are overlapped with each other as a vertex.
- the body sheet In the state in which the body sheet forms the cone shape, the body sheet, due to the elasticity of the endothelium, due to the force to unfold the body sheet and the adhesive force between the first wing portion and the second wing portion, As the forces suppressing unfolding balance each other, the cone shape of the body sheet is maintained.
- the edible outer shell and the edible inner skin are bonded to each other with an edible adhesive layer to provide a cone-shaped edible container, so that the entire cone-shaped container can be provided for edible use.
- the cone shape in order to suppress the release from the cone shape due to the inner shell having a cone-shaped basic structure in which an outer shell and an inner shell having a stronger rigidity than the outer shell are adhered by an adhesive layer, and having elasticity stronger than the outer shell, the cone shape
- the outer force is more than when forming a cone-shaped basic structure with only the outer shell. It is possible to provide a basic structure having a strong cone shape.
- FIG. 1 is a view showing an example of a product using a cone-shaped edible container according to the present invention.
- FIG. 2 is a view of the edible container in the shape of a cone according to the first embodiment of the present invention as viewed from one side.
- FIG 3 is a view showing a state in which the body sheet of the cone-shaped edible container according to the first embodiment of the present invention is unfolded.
- FIG. 4 is a cross-sectional view of the cone-shaped edible container of FIG. 2 cut in the vertical direction.
- FIG. 5 is a cross-sectional view taken along line A-A 'in FIG. 2.
- FIG. 6 is a cross-sectional view taken along line B-B 'in FIG. 2.
- FIG. 7 is a cross-sectional view taken along line C-C 'in FIG. 2.
- FIG 8, 9 and 10 are diagrams for explaining modified embodiments of a cone-shaped edible container according to the first embodiment of the present invention.
- FIG. 11 is a view showing a state in which the body sheet of the cone-shaped edible container according to the second embodiment of the present invention is unfolded.
- FIG. 12 is a view for explaining a modified embodiment of the cone-shaped edible container according to the second embodiment of the present invention.
- FIG. 13 is a cross-sectional view of the cone-shaped edible container formed of the body sheet of FIG. 12 cut up and down.
- FIG. 14 is a cross-sectional view of the edible container of the cone shape formed of the body sheet of FIG. 12 cut in the width direction.
- FIG. 1 is a view showing an example of a product using a cone-shaped edible container according to the present invention
- FIG. 2 is a view of a cone-shaped edible container according to the first embodiment of the present invention, as viewed from one side
- FIG. 3 is It is a view showing a state in which the body sheet of the cone-shaped edible container according to the first embodiment of the present invention is unfolded
- FIG. 4 is a cross-sectional view of the cone-shaped edible container of FIG. 2 cut up and down.
- the contents R may be accommodated in the inner space.
- the content R may include rice.
- the gripping sheet 5 may cover a part of the region including a portion corresponding to the apex of the cone-shaped edible container. In this case, it is hygienic because it is possible to prevent the hand from directly touching the cone-shaped edible container when holding the product by hand.
- the gripping sheet 5 is provided in a cone shape, but a portion corresponding to the bottom surface of the cone shape is opened, and a cone-shaped edible container can be inserted into the opened portion.
- the cone-shaped edible container 100 includes an outer shell 110, an inner shell 120, and an adhesive layer 130.
- the cone-shaped edible container 100 has a cone-shaped three-dimensional structure by rolling and bonding the outer shell 110 and the inner shell 120 in a cone shape while being adhered to each other through the adhesive layer 130.
- the edible container 100 may include a lower end where the vertex is located and an upper end including an opening to load food.
- the shell 110 may be configured for food.
- the shell 110 may include a dry algae sheet.
- the dried seaweed sheet is dried by drying the seaweed itself or a fragment or a seaweed flake or powder into a thin sheet of any shape, and the seaweed used as a raw material for the dried seaweed sheet includes green algae such as chlorella, green, and hearing; Red algae, such as seaweed and seaweed; Brown algae such as seaweed, kelp, capsicum, ⁇ ;
- the back may be used alone or in combination, and as a representative example, the seaweed may be dried alone, or the seaweed may be dried and used together with green, chlorella, and seaweed.
- various seasonings may be further added to the seaweed.
- the shell 110 may include seaweed.
- the endothelial 120 may be configured for food.
- the endothelium 120 may be a grain sheet.
- the grain sheet is a thin sheet of any shape, and is made of grain and water such as rice flour and / or starch.
- the grain sheet may be prepared by mixing rice flour in addition to starch powder.
- raw materials such as shrimp, sesame seeds, black sesame seeds, seaweed powder, anchovy, squid, or a combination thereof, it is possible to add a characteristic taste of the raw material and improve the chewing taste.
- the grain sheet may have, for example, 1 to 100 parts by weight of rice flour with respect to 100 parts by weight of starch, preferably 1 to 50 parts by weight, more preferably about 20 parts by weight of rice flour with 100 parts by weight of starch.
- the rice may be white rice, brown rice, red rice, green rice and / or glutinous rice.
- the starch may be selected from the group consisting of potato starch, sweet potato starch, tapioca starch, corn starch, rice starch and combinations thereof, preferably tapioca starch.
- a grain sheet prepared at a ratio of 30 parts by weight of rice to 100 parts by weight of tapioca starch may be used.
- the grain sheet may be purchased and used as a commercially available grain sheet product, or may be manufactured and used directly using a conventionally known method.
- such a grain sheet may include rice-paper.
- the endothelium 120 may have properties for reinforcing the relatively fragile envelope 110.
- the endothelium 120 may be made of a material having a higher stiffness than the envelope 110.
- the endothelial 120 may be made of a material having a higher elasticity than the outer shell 110.
- the endothelium 120 can be easily molded into a cone shape with low stiffness when the moisture content is high, and the stiffness is improved when baked under a predetermined condition in this state to maintain the cone shape without a separate support. You can have enough stiffness.
- the endothelium 120 may provide a hardness of 1500 gf or more when baked at 150 to 200 ° C. for 5 to 10 minutes. Such hardness may provide sufficient strength that is not easily broken even if a person grasps and eats by hand when 50 to 150 g of contents are contained.
- the body sheet 100 may be manufactured by bonding the outer shell 110 and the inner shell 120 to each other.
- the body sheet 100 may be manufactured by bonding the outer skin 110 and the inner skin 120 one at a time, but may also be manufactured by bonding each outer skin 110 and the inner skin 120 at least one layer.
- the outer shell 110 has at least one side slightly larger than the inner shell 120, for example, when both the outer shell 110 and the inner shell 120 are circular, the diameter of the outer shell 110 is the diameter of the inner shell 120 More than 3 cm, specifically, 2 cm, more specifically, may be cut by about 1 cm larger.
- the bonding of the outer skin 110 and the inner skin 120 performed in the manufacturing process of the body sheet 100 may be performed according to any food-acceptable method.
- an adhesive layer 130 is applied to at least one of the at least one layer of the outer layer 110 and the at least one layer of the inner layer 120, and the body is pressed against each other by pressing the outer layer 110 and the inner layer 120 against each other.
- Sheet 100 may be manufactured.
- an adhesive forming the adhesive layer 130 a viscous edible liquid, such as water, salt water, sugar solution, starch, or grain paste, may be used. Can be used.
- the adhesive in order to improve the crispy texture of the dried algae snacks finally produced, may be to contain a minimum amount of water within the range exhibiting viscosity.
- the adhesive layer 130 may include a first adhesive layer 131 bonding the outer shell 110 and the inner shell 120 to each other, and a second adhesive layer 132 maintaining the three-dimensional shape of the edible container 100.
- the first adhesive layer 131 and the second adhesive layer 132 may be the same material, but are not limited thereto.
- the adhesive layer 130 includes a viscous liquid and semi-solid material, thereby providing adhesion to the outer shell 110 and the inner shell 120, as well as providing moisture to the inner shell 120 to lower the stiffness to reduce the inner shell 120 It can facilitate the adhesion and molding of.
- the adhesive layer 130 may provide sufficient strength that is low in moisture content and high in hardness when baked under predetermined conditions, so that it is not easily broken when eaten by a person.
- the adhesive layer 130 may include a grain component glue.
- the pool of grain ingredients is a paste prepared by heating and mixing rice flour and water together, and the ingredients and concentration are so as to provide a hardness of 1500 gf or more when baked at 150 to 200 ° C. for 5 to 10 minutes. Can be selected.
- the adhesive layer 130 may include glutinous rice paste.
- the second adhesive layer 132 is rolled to suppress the release from the cone shape due to the inner shell 120 having stronger elasticity than the outer shell 110 after the outer shell 110 and the inner shell 120 are dried in a cone shape. It may be provided between the outer surface of the outer shell 110 of the portion and the inner surface of the inner shell 100 of the covering portion and the inner surface of the inner shell 120. Through this arrangement, the second adhesive layer 132 may provide sufficient adhesive force to maintain a cone shape.
- the inner surface portion of the outer shell 110 that is not covered by the inner shell 120 is an inner shell 120 of the inner surface 111 of the outer shell 111 in a state where the inner shell 120 and the outer shell 110 are bonded to each other. ) And non-bonded parts. That is, the inner surface portion of the outer skin 110 that is not covered by the inner skin 120 is defined as a portion located between the edge of the inner skin 120 and the edge of the outer skin 110 among all regions of the inner skin 111 of the outer skin. Can be.
- the outer surface portion of the outer shell overlapping with the inner surface portion is defined as the outer surface 112 of the outer shell overlapping with the inner surface portion of the outer shell 110 that is not covered by the inner shell 120 based on the direction toward the outside from the center of the cone shape. Can be. That is, the outer surface portion of the outer shell 110 overlapping with the inner surface portion may be defined as a portion of the outer surface 112 of the outer shell that comes into contact with the inner surface portion of the outer shell 110 that is not covered by the inner shell 111.
- the outer skin 110 and the inner skin 120 are more adhesive than when the inner skin 120 is adhered by the adhesive layer 130 or when the inner skin 120 and the outer skin 110 are adhered by the adhesive layer 130, When the outer skins are adhered by the adhesive layer 130, they may have physical properties such that the adhesive force becomes greater.
- the outer shell 110 when the outer shell 110 is made of gold, the inner shell 120 is made of rice paper, and the adhesive layer 130 is made of grass containing grain, the outer shell 110 and inner shell 120 are inner shells. (120) When the adhesive strength of the inner layer 120 and the outer shell 110 when the adhesive layer 130 is adhered to each other than the adhesive force when the outer layer 110 is bonded by the adhesive layer 130, when the outer shell is bonded by the adhesive layer 130 It may have a property that the adhesive strength of the larger.
- an adhesive layer 132 may be further provided between the inner surface 121 of the inner shell and the overlapping portion, so that the inner shell 120 and the outer shell 110 may be bonded to each other.
- the edible container 100 formed through this process has a hardness of 1500 gf or more as a whole, and can sufficiently withstand the repulsive force due to the elasticity of the endothelium 120 and the external force transmitted during the grip of a person.
- the cone-shaped body sheet 100 prepared as described above is baked to prepare a cone-shaped edible container.
- the process of baking the body sheet 100 as described above further removes moisture present in the outer shell 110, inner shell 120, adhesive, etc. constituting the body sheet 100, thereby realizing a crispy texture in the final manufactured joint. It is process to give.
- the process of baking the body sheet 100 as described above is an environment in which moisture is not present, such as in an oven, at 175 ° C or higher, 177 ° C or higher, 179 ° C or higher, or 180 ° C or higher, and 195 ° C or lower, 193 ° C or lower, For a temperature of 191 ° C or less, or 190 ° C or less, for 3 minutes or more, 4 minutes or more, 5 minutes or more, or 6 minutes or more, and 15 minutes or less, 13 minutes or less, 11 minutes or less, or 9 minutes or less Can be performed.
- the process of baking the body sheet 100 as described above is performed at a temperature condition lower than 175 ° C.
- the moisture produced in the body sheet 100 is not sufficiently reduced and thus the final body is manufactured.
- the crunchy texture can not be sufficiently implemented, and when it is performed at a temperature higher than 195 ° C or for a time longer than 15 minutes, there is a problem that seaweeds constituting the shell 110 are burned.
- a process of molding the body sheet 100 using a mold may be further performed before baking the body sheet 100 as described above.
- the body sheet 100 may be molded into a cowl shape by wrapping the body sheet 100 with an outer circumferential surface of the cowl mold using a cowl mold.
- the outer circumferential surface of the mold may be wrapped so that the outer shell 110 of the body sheet 100 is exposed to the outside.
- the body sheet 100 When going through the process of forming the body sheet 100 as described above, in order to prevent the body sheet 100 from being restored to its original state and to manufacture a cone shape in the form of a mold, the body sheet 100 is molded as described above.
- the body sheet 100 When wrapping the outer circumferential surface of the body sheet, the body sheet 100 may be further bonded by applying an adhesive to an overlapping portion of the body sheet 100, and further, the body sheet 100 formed by the mold may be mounted on the mold. As it is, it can be baked together with the mold.
- the cone shape prepared by being baked with the mold while being mounted on the mold as described above can be separated from the mold after cooling while being mounted on the mold.
- the cooling process as described above is a process for preventing the cone shape from breaking when the cone shape is separated from the mold, and at a temperature condition of 50 ° C or less, 40 ° C or less, 30 ° C or less, or room temperature, 1 minute Or more, 3 minutes or more, 5 minutes or more, or 7 minutes or more, and 20 minutes or less, 17 minutes or less, 15 minutes or less, or 13 minutes or less.
- the cone shape separated from the mold may maintain the shape formed by the mold.
- the baked body sheet 100 may have a hardness of 1500 g or more, 1700 g or more, 1900 g or more, or 2100 g or more, and 6000 g or less, 5800 g or less, 5600 g or less, or 5500 g or less.
- the hardness of the body sheet 100 is lower than 1500 g, there is a problem in that the texture of the edible container having a cone shape that is finally manufactured is insufficient, and the texture is reduced, and when it is higher than 6000 g, a cone shape that is finally produced The edible container is too hard to eat.
- the ratio of the diameter (or width, W) of the portion corresponding to the bottom of the cone shape and the height (H) from the bottom of the cone shape to the vertex has a value between 1: 1 and 1:10.
- a cone-shaped basic structure may be provided. That is, the aspect ratio of the cone shape may be 1: 1 to 1:10. This may be appropriately selected in consideration of making the cone-shaped edible container easy to hold and making it suitable for containing the contents inside the cone-shaped edible container. For example, when the ratio of the width (W) and the height (H) is close to 1:10, a cone-shaped edible container can be easily provided, but the internal space for accommodating the contents is small, while the width is small. If the ratio of (W) and height (H) is closer to 1: 1, the inner space in which the cone-shaped edible container can receive the contents may be provided, but it may be inconvenient to grasp.
- the outer skin 110 and inner skin having a cone-shaped basic structure can be heated, so that moisture is removed than before heating.
- the outer shell 110 is made of gold
- the inner shell 120 is made of rice paper
- the adhesive layer 130 is made of grass containing grain
- the outer shell ( 110) as the endothelium 120 and the adhesive layer 130 are entangled with each other, the bonding strength is improved and the overall rigidity of the basic structure of the cone shape can be increased. Therefore, in the basic structure of the cone shape formed by rolling the outer shell 110 and the inner shell 120, the state before heating can be referred to as a semi-finished product and the state after heating as a finished product. However, this is for classification, and it is also possible to construct a finished product using a basic structure of a cone shape before heating, which is called a semi-finished product.
- the outer shell 110 and the inner shell 120 may have any one of a circular shape, a square shape, and a fan shape in the unfolded state.
- each of the outer skin 110 and the inner skin 120 may be prepared as a circular shape when viewed as a whole.
- the outer skin 110 and the inner skin 120 are arranged to form a concentric circle, and may be adhered to each other by the first adhesive layer 131. That is, the outer shell 110 and the inner shell 120 may be adhered to each other such that the center of the outer shell O1 and the center of the inner shell O2 coincide with each other.
- the outer shell 110 and the inner shell 120 are wound while being adhered to each other to form a cone-shaped edible container, and the outer shell 110 and the inner shell 120 are applied to the second adhesive layer 132 so that the cone shape is not released.
- an edible container in which a cone-shaped basic structure is maintained can be produced.
- cone-shaped edible container formed as described above can be baked under predetermined conditions to increase the rigidity (or hardness) of the edible container.
- the outer shell 110 may be provided to have a larger diameter than the inner shell 120.
- the outer shell 110 may have a radius greater than the inner shell 120 by a first distance D1. That is, the outer shell 110 and the inner shell 120 may be provided such that the edge of the inner shell 120 and the edge of the outer shell 110 are spaced apart by a first distance D1.
- the endothelium 120 can be adhered to the inner surface 111 of the envelope. That is, the outer surface 122 of the inner skin and the inner surface 111 of the outer skin can be adhered to each other by an adhesive layer.
- the process in which the inner skin 120 and the outer skin 110 are wound in a cone shape to have a basic structure of a cone shape is as follows.
- the body sheet 100 may be manufactured by adhering the 110 and the endothelium 120 to each other with the first adhesive layer 131.
- the endothelium 120 and the outer shell 110 are adhered to each other by the first adhesive layer 131.
- the body sheet 100 is formed and may include a first wing portion 100a and a second wing portion 100b partitioned by a virtual line L1.
- the first wing portion 100a and the second wing portion 100b may be nested with one point A1 where the virtual line L1 meets the edge of the body sheet 100 as a vertex. At this time, the first wing portion 100a may be superimposed such that it is located outside the second wing portion 100b, or the second wing portion 100b may be nested so as to be positioned outside the first wing portion 100a.
- the first wing portion 100a and the second wing portion 100b are bonded to each other by the second adhesive layer 132 while being superimposed on each other, thereby forming a cone-shaped basic structure.
- FIG. 4 is a cone according to an embodiment of the present invention. It is a cross section that appears when the basic structure of the shape is cut into a plane perpendicular to the bottom of the cone shape and passing through the vertex of the cone shape.
- the layer including the outer shell 110 but not the inner shell 120, the inner shell 120 and the outer shell 110 and the layer including the first adhesive layer 131, the outer shell 110, but includes the inner shell 120 Does not include a layer, each of the layers may appear consecutively, but other layers may appear between the layers, but the order in which the layers appear may be in turn.
- a predetermined length region from the vertex of the cone shape may have a cross-sectional structure composed of only the sheath 110. At this time, the predetermined length region may be 0.01 to 1.5 cm.
- the endothelial 120 is positioned up to a point reaching the apex of the cone shape, when forming the basic structure of the cone shape, the apex portion of the cone shape can be formed relatively thick, or the apex portion of the cone shape is adhered. It may not be easy to let.
- the inner skin 120 by arranging the inner skin 120 to a position spaced a predetermined distance from the cone-shaped apex, it is easy to form the basic structures of the cone-shaped, and the outer skins 110 are adhered to each other, so that the adhesive strength can also be improved. have.
- the endothelium 120 may be arranged to extend to a cone-shaped apex.
- the inner skin 120 may be extended to reach a cone-shaped apex.
- the first adhesive layer 131 is formed in a region corresponding to the inner shell 120 and the outer shell 110, but is not limited to the inner surface of the outer shell when viewed based on the cross-section of Figure 4
- the first adhesive layer 131 may be formed in a region that is narrower than (111) and wider than the outer surface 122 of the endothelium.
- FIG. 5 is a cross-sectional view taken along line A-A 'in FIG. 2
- FIG. 6 is a cross section taken along line B-B' in FIG. 2
- FIG. 7 is a cross section taken along line C-C 'in FIG.
- Fig. 5 is a cross-section of a basic structure cut in a plane parallel to the underside between a position corresponding to the bottom of the cone shape and a location corresponding to the vertex of the cone shape.
- At least the inner skin 120, the first adhesive layer 131, and the outer skin 110 are sequentially stacked in the direction from the inner side to the outer side (or radial direction, Dr), the layer La3 and at least the outer skin ( 110), the second adhesive layer 132, and the layer La2 on which the outer shell 110 is sequentially stacked appear along the circumferential direction of the cross section.
- At least the inner skin 120, the first adhesive layer 131, and the outer skin 110 are sequentially stacked is based on a layer in which the inner skin 120, the first adhesive layer 131, and the outer skin 110 are sequentially stacked, but other layers. It can be defined to mean that they can be further stacked.
- the inner layer 120, the first adhesive layer 131, and the layer in which the outer layers 110 are sequentially stacked are the inner layer 120, the first adhesive layer 131, the outer shell 110, and the second adhesive layer 132.
- the outer layer 110 is layered in turn, the outer layer 110, the inner layer 120, the first adhesive layer 131, the outer layer 110 is layered in sequence, the outer layer 110, the second adhesive layer 132 ),
- the inner skin 120, the first adhesive layer 131, and the outer skin 110 may include a layer sequentially stacked.
- At least the outer layer 110, the second adhesive layer 132, the layer in which the outer layer 110 is sequentially stacked is based on the layer in which the outer layer 110, the second adhesive layer 132, and the outer layer 110 are sequentially stacked.
- Other layers may be defined as layers with or without additional layers.
- the La1 layer may be configured by sequentially stacking the inner skin 120, the first adhesive layer 131, the outer skin 110, the inner skin 120, the first adhesive layer 131, and the outer skin 110.
- the adhesive layer 130 is not applied between the inner surface 121 of the endothelium and the outer surface 112 of the endothelium, which overlap each other in the radial direction Dr
- the La1 layer is the endothelium 120
- the first adhesive layer (131), the outer shell 110, the inner shell 120, the first adhesive layer 131, the outer shell 110 may be sequentially stacked.
- the La4 layer may be configured by sequentially stacking the outer shell 110, the inner shell 120, the first adhesive layer 131, and the outer shell 110.
- the adhesive layer 130 is not applied between the inner surface 121 of the inner skin and the outer skin 112 of the outer skin, which overlap each other in the radial direction Dr, the La1 layer is the outer skin 110 and the inner skin 120 ).
- the first adhesive layer 131, and the shell 110 may be sequentially stacked.
- a second adhesive layer 132 and a layer in which the envelope 110 are alternately repeated appear.
- FIG 8, 9 and 10 are views for explaining modified embodiments of a cone-shaped edible container according to the first embodiment of the present invention.
- the endothelial 120 may be biased to one side on the inner surface 111 of the outer shell.
- the endothelium 120 and the endothelium 110 are positioned such that the center of the opacity O1 and the center of the endothelium (O2) are spaced apart from each other based on the imaginary line L1 traversing the envelope 110. Can be deployed.
- the distance between the edge of the endothelium 120 is biased
- the edge between the edge of the envelope 110 and the edge of the endothelium 120 is the third distance D3, and the other side, which is the opposite side of the one where the endothelium 120 is biased
- the third distance D3 is the distance between the edge of the inner shell 120 and the edge of the outer shell 110. It is the shortest distance among them, and the fourth distance D4 may be the longest among the distances between the edge of the inner skin 120 and the edge of the outer skin 110.
- the endothelial 120 and the outer sheath 110 may be adhered to each other such that the edge of the inner shell 120 and the edge of the outer shell 110 contact each other at one point P1.
- a cross section of a basic structure of a cone shape formed by winding the body sheet 100 formed by bonding the outer shell 110 and the inner shell 120 in a cone shape may be considered.
- the cross section that appears when cutting the basic structure with a surface parallel to the base at any position between the position corresponding to the bottom of the cone shape and the position corresponding to the vertex of the cone shape and within a predetermined distance from the vertex of the cone shape.
- a layer in which at least the inner skin 120, the first adhesive layer 131, and the outer skin 110 are sequentially stacked in a direction from the inside to the outside appears.
- the cone shape A layer including the endothelium 120 necessarily appears in a cross section that appears when a basic structure is cut into a plane parallel to the underside within a predetermined distance from the vertex of the.
- the outer shell 110 and the inner shell 120 are cut from the point of the edge of the outer shell 110 to the central portion to which the outer shell 110 and the inner shell 120 are adhered, while being adhered to each other.
- the envelope 110 and the endothelium can be adhered to each other such that the center of the envelope (O1) and the center of the endothelium (O2) overlap each other, and the envelope 110 and the endothelium 120 are adhered to each other. From one point of the edge to the point corresponding to the center (O1, O2) of the outer shell 110 and the inner shell 120 may be cut.
- an inner space capable of containing contents may be formed larger.
- FIG. 11 is a view showing a state in which the body sheet of the cone-shaped edible container according to the second embodiment of the present invention is unfolded.
- each of the outer skin 110 ′ and the inner skin 120 ′ may be provided in a fan shape when viewed in an unfolded state.
- the sheath 110 ' may be formed in a fan shape including both sides 113' and 114 'and an arc 115'.
- the endothelial 120 ' may be formed in a fan shape including both sides 123', 124 'and an arc 125'.
- the endothelial 120 ' may be provided in a smaller size than the outer sheath 110'. That is, the endothelium 120 ′ may be provided such that the edge of the endothelium 120 ′ is located at the center of the envelope 110 ′ rather than the edge of the envelope 110 ′.
- the sheath 110 ′ and the endothelium 120 ′ may be arranged such that the center of the endothelium O 4 is positioned on a virtual line L2 passing through the sheath O 3 and traversing the sheath 110 ′. have. That is, the outer skin 110 ′ and the inner skin 120 ′ may be provided to be line-symmetrical based on the virtual line L2.
- a description of the cone-shaped edible container according to the first embodiment described above with reference to FIGS. 1 to 7 may be applied.
- a cross section may appear as shown in FIGS. 4 to 7 like the cone-shaped edible container according to the first embodiment.
- FIG. 12 is a view for explaining a modified embodiment of the cone-shaped edible container according to the second embodiment of the present invention.
- the outer skin 110 'and the inner skin 120' may be bonded to each other so that both sides of the outer skin 113 ', 114' and the inner skin both sides 123 ', 124' overlap.
- the sheath 110 ′ and the endothelium 120 ′ may be adhered to each other such that the arc 115 ′ of the envelope and the arc 125 ′ of the endothelium are spaced apart from one another.
- the radius of the endothelium 120 ' is smaller than the radius of the endothelium 110', the central angle of the endothelium 120 'and the central angle of the endothelium 110' are the same, and the center of the envelope O3 and the center of the endothelium ( O4) may be provided with the inner skin 120 'and the outer skin 110' so that they overlap each other.
- FIG. 13 is a cross-sectional view of the cone-shaped edible container formed of the body sheet of FIG. 12 cut up and down
- FIG. 14 is a cross-sectional view of the cone-shaped edible container formed of the body sheet of FIG. 12 cut in the width direction.
- 13 is a cross section that is shown when cutting the basic structure of the cone shape to the surface perpendicular to the bottom of the cone shape and passing through the vertex of the cone shape.
- a layer including an inner skin 120 ′, a outer skin 110 ′, and a first adhesive layer 131 ′, and a outer skin 110 ′ and a first adhesive layer 131 ′, but includes an inner skin 120 ') Appears in order along the direction in which the non-contained layer is directed from the position corresponding to the cone-shaped vertex to the position corresponding to the bottom of the cone-shaped.
- a layer structure in which the endothelium 120 'extends to a position corresponding to a vertex of a conical shape appears.
- the first adhesive layer 131 ', the outer layer 110', the second adhesive layer 132 ', the inner layer 120', the first adhesive layer 131 ', and the outer layer 110' are sequentially stacked layers Lb2. Appears along the circumferential direction of the section.
- the adhesive strength when the outer shell 110' is bonded by the second adhesive layer 132 'is larger the inner shell 120' and the outer shell 110 'are the second adhesive layer ( 132 ') may be advantageously provided as a structure of a cone-shaped edible container.
Landscapes
- Engineering & Computer Science (AREA)
- Mechanical Engineering (AREA)
- General Preparation And Processing Of Foods (AREA)
Abstract
A cone-shaped edible container according to the present invention comprises: an edible outer shell, an edible inner shell, and an edible first adhesive layer provided between the outer shell and the inner shell to adhere the outer shell and the inner shell to each other. The outer shell and the inner shell are rolled into a cone shape in a state of being adhered to each other so as to have a basic structure of a cone shape. The outer shell forms the outermost side of the basic structure, and the inner shell has a stronger rigidity than the outer shell. Thus, assuming a cone-shaped structure implemented only by the outer shell, even if an external force of a magnitude capable of breaking the assumed structure is applied to the basic structure, the basic structure is maintained.
Description
본 발명은 콘 형상의 식용 용기에 관한 것으로, 보다 상세하게는 외피, 내피, 접착층을 포함하는 콘 형상의 식용 용기에 관한 것이다.The present invention relates to a cone-shaped edible container, and more particularly, to a cone-shaped edible container including an outer shell, an inner shell, and an adhesive layer.
현대인들은 바쁜 일상에서의 시간을 절약하기 위해 다양한 인스턴트 식품을 섭취하고 있다.Modern people are eating a variety of instant foods to save time in a busy day.
특히, 밥을 주식으로 하는 우리나라 국민들의 경우, 볶음밥을 이용한 인스턴트 식품을 가장 선호하고 있으나, 햄버거 또는 핫도그 등과 달리 자리에 앉지 않은 상태에서 간편하게 섭취할 수 있는 형태로 포장된 볶음밥을 이용한 인스턴트 제품은 제공되고 있지 못하는 실정이다.In particular, the Korean people who use rice as the staple food prefer the instant food using fried rice, but unlike hamburgers or hot dogs, they provide instant products using fried rice packaged in a form that can be easily consumed without sitting down. It is not being.
이는, 볶음밥의 경우 편의점 등에 구비된 전자레인지 등을 이용하여 가열하는 경우, 뜨거운 열기로 들고 다니기 곤란하고, 쉽게 부숴지기 쉬운 성질로 인한 것이다.This is because, in the case of fried rice, when heated using a microwave oven or the like provided in a convenience store, it is difficult to carry with hot heat and easily breaks.
우리나라 국민들이 선호하는 볶음밥을 인스턴트 형식으로 만들기 위해 플라스틱 용기 또는 종이 용기에 냉동 가공된 볶음밥을 담아 포장하고는 있으나, 이 경우 볶음밥을 다 먹은 후에는 플라스틱 용기 또는 종이 용기를 처리하여야 하는 불편함이 있고, 볶음밥을 담기 위해서는 볶음밥이 수용될 수 있는 크기로 플라스틱 용기 또는 종이 용기가 마련되어야 하므로 큰 크기의 종이 용기가 필요하였다.In order to make the fried rice preferred by Korean people in an instant form, the plastic container or paper container is packed with frozen processed fried rice, but in this case, after eating the fried rice, there is the inconvenience of handling the plastic container or paper container. In order to contain the fried rice, a plastic container or a paper container must be provided in a size that can accommodate the fried rice, so a large sized paper container was required.
이와 같은 문제점을 고려할 때, 단순히 내용물을 수용하는 기능뿐만 아니라 용기 그 자체를 식용으로 만드는 것을 고려해볼 수 있다. 이를 통해, 소비자에게 재미를 제공할 수 있으며 미각을 돋울 수 있고 음식물을 섭취한 후 용기를 따로 처리하여야 하는 불편함도 줄일 수 있다. When considering such problems, it is possible to consider not only the function of accommodating the contents, but also making the container itself edible. Through this, it is possible to provide fun to the consumer, to enhance the taste, and also to reduce the inconvenience of handling the container separately after ingesting food.
다만, 이를 위해서는 적정한 강도를 가지는 식용의 용기를 마련하는 기술이 필요하다.However, for this, a technique for preparing an edible container having an appropriate strength is required.
본 발명은 내용물을 수용할 수 있는 내부 공간이 마련되는 식용의 용기로서, 그 구조가 유지될 수 있도록 적정한 강성을 가지는 콘 형상의 식용 용기를 제공하는 것에 주목적이 있다.An object of the present invention is to provide an edible container having an appropriate stiffness so that its structure can be maintained as an edible container in which an interior space for accommodating contents is provided.
본 발명의 과제들은 이상에서 언급한 과제들로 제한되지 않으며, 언급되지 않은 또 다른 과제들은 아래의 기재로부터 당업자에게 명확하게 이해될 수 있을 것이다.The problems of the present invention are not limited to the problems mentioned above, and other problems not mentioned will be clearly understood by those skilled in the art from the following description.
상기 과제를 달성하기 위하여, 본 발명의 일 실시예에 따른 콘 형상의 식용 용기는, 식용의 외피와; 식용의 내피와; 상기 외피와 상기 내피를 서로 접착시키기 위해, 상기 외피와 상기 내피 사이에 마련되는 식용의 제1 접착층을 포함한다.In order to achieve the above object, a cone-shaped edible container according to an embodiment of the present invention includes an edible shell; Edible endothelial; In order to bond the outer skin and the inner skin to each other, a edible first adhesive layer is provided between the outer skin and the inner skin.
상기 외피와 상기 내피는, 서로 접착된 상태에서 콘 형상으로 말려, 콘 형상의 기본 구조를 갖게 된다.The outer shell and the inner shell are dried in a cone shape while being adhered to each other, and have a cone-shaped basic structure.
상기 외피는, 상기 기본 구조의 가장 외측을 형성한다.The outer shell forms the outermost side of the basic structure.
상기 내피는, 상기 외피보다 강한 강성을 가져, 상기 외피만으로 구현되는 콘 형상의 구조를 가정할 때, 상기 가정의 구조를 파손하는 것이 가능한 크기의 외력이 상기 기본 구조에 가해지더라도, 상기 기본 구조가 유지되게 한다.The endothelial has a stronger rigidity than the outer shell, and assuming a cone-shaped structure made of only the outer shell, even if an external force of a size capable of breaking the structure of the assumption is applied to the basic structure, the basic structure is Keep it.
상기 외피와 상기 내피가 상기 콘 형상으로 말린 이후, 상기 외피보다 강한 탄성을 갖는 상기 내피로 인해, 상기 콘 형상에서 풀리는 것을 억제하기 위해, 상기 콘 형상의 상태에서, 상기 내피에 의해 가려지지 않은 상기 외피의 내면 부분과, 상기 내면 부분과 중첩되는 상기 외피의 외면 부분 사이에 마련되는 제2 접착층을 더 포함하여, 적어도 상기 외피끼리 서로 접착된다.After the outer shell and the inner shell are dried into the cone shape, in order to suppress loosening in the cone shape due to the inner shell having a stronger elasticity than the outer shell, in the cone-shaped state, the uncovered by the inner shell Further comprising a second adhesive layer provided between the inner surface portion of the outer shell and the outer surface portion of the outer shell overlapping the inner surface portion, at least the outer shells are bonded to each other.
일 실시예에서, 상기 외피와 상기 내피는, 상기 내피끼리 상기 제2 접착층에 의해 접착되었을 때의 접착력 또는 상기 내피와 상기 외피가 상기 제2 접착층에 의해 접착되었을 때의 접착력보다, 상기 외피끼리 상기 제2 접착층에 의해 접착되었을 때의 접착력이 더 크게 되는 물성을 가진다.In one embodiment, the envelope and the endothelium are more than the adhesive strength when the endothelium is adhered by the second adhesive layer or the adhesive strength when the endothelium and the envelope are adhered by the second adhesive layer, It has the property that the adhesive force when bonded by the second adhesive layer becomes larger.
일 실시에에서, 상기 외피는, 클로렐라, 파래, 청각, 김, 우뭇가사리, 미역, 다시마, 모자반 및 톳으로 구성되는 군에서 선택되는 적어도 하나를 포함한다.In one embodiment, the outer sheath includes at least one selected from the group consisting of chlorella, green, auditory, seaweed, seaweed, seaweed, kelp, cap and 및.
일 실시예에서, 상기 식용의 소재는 밀가루풀, 쌀풀 및 찹쌀풀 중에 적어도 어느 하나를 포함한다.In one embodiment, the edible material includes at least one of wheat flour paste, rice paste and glutinous rice paste.
일 실시예에서, 상기 내피는 쌀, 보리, 콩, 조, 기장, 수수, 밀 및 옥수수로 구성되는 군에서 선택되는 적어도 하나를 포함한다.In one embodiment, the endothelium comprises at least one selected from the group consisting of rice, barley, soybean, crude, millet, millet, wheat and corn.
일 실시예에서, 상기 식용 용기의 종횡비가 1:1 내지 1:10이다.In one embodiment, the aspect ratio of the edible container is 1: 1 to 1:10.
일 실시예에서, 상기 외피와 상기 내피는 펼쳐진 상태에서 원형, 사각형, 부채꼴 중 어느 하나의 형상을 가진다.In one embodiment, the outer skin and the inner skin have a shape of any one of a circular, square, and fan shape in an unfolded state.
일 실시예에서, 상기 외피와 상기 내피는, 서로 접착된 상태에서, 상기 외피의 엣지의 일 지점에서부터 상기 외피와 상기 내피가 접착된 중앙부까지 절단되고, 원주방향으로 절단선의 양측에 각각 위치하는 부분이 서로 겹쳐지며 콘 형상으로 감기어 제2 접착층에 의해 접착되어 콘 형상을 형성한다.In one embodiment, the outer skin and the inner skin are cut from the point of the edge of the outer skin to the central portion to which the outer skin and the inner skin are adhered, and are located on both sides of the cutting line in the circumferential direction. These overlap with each other and are wound in a cone shape to be adhered by a second adhesive layer to form a cone shape.
일 실시예에서, 상기 외피와 상기 내피는, 상기 기본 구조의 형성 후에 소정의 조건으로 가열되어, 가열 전보다 수분이 제거된 상태에 놓이게 된다.In one embodiment, the outer shell and the inner shell are heated under predetermined conditions after the formation of the basic structure, so that moisture is removed than before heating.
상기 과제를 달성하기 위하여, 본 발명의 일 실시예에 따른, 식용의 외피와, 상기 외피보다 탄성이 강한 물성을 가진 식용의 내피가 제1 접착층으로 서로 접착되어 형성된 바디시트를 포함하는 콘 형상의 식용 용기는, 상기 바디시트를 가로지르는 가상의 선에 의해 구획되는, 상기 바디시트의 두 영역을 각각 제1 날개부와 제2 날개부라고 할 때, 상기 가상의 선이 상기 바디시트의 엣지와 만나는 일 지점을 꼭지점으로 하여, 상기 제1 날개부와 상기 제2 날개부가 서로 포개진 채로 제2 접착층으로 서로 접착됨으로써, 콘 형상이 형성된다.In order to achieve the above object, according to an embodiment of the present invention, the edible outer shell and the edible inner shell having elastic properties greater than those of the outer shell are cone-shaped including body sheets formed by bonding to each other with a first adhesive layer In the edible container, when the two regions of the body sheet, which are partitioned by a virtual line traversing the body sheet, are referred to as a first wing portion and a second wing portion, respectively, the imaginary line is at an edge of the body sheet. A cone shape is formed by adhering each other with a second adhesive layer while the first wing portion and the second wing portion are overlapped with each other as a vertex.
상기 바디시트가 상기 콘 형상을 형성한 상태에서, 상기 내피의 탄성에 의한, 상기 바디시트를 펼치려는 힘과, 상기 제1 날개부와 상기 제2 날개부 사이의 접착력에 의한, 상기 바디시트가 펼쳐지는 것을 억제하는 힘이 서로 균형을 이룸으로써, 상기 바디시트의 콘 형상이 유지된다.In the state in which the body sheet forms the cone shape, the body sheet, due to the elasticity of the endothelium, due to the force to unfold the body sheet and the adhesive force between the first wing portion and the second wing portion, As the forces suppressing unfolding balance each other, the cone shape of the body sheet is maintained.
본 발명의 실시예에 따르면 다음과 같은 효과가 하나 혹은 그 이상 있다.According to an embodiment of the present invention, there are one or more of the following effects.
첫째, 식용의 외피와 식용의 내피가 식용의 접착층으로 서로 접착되어 콘 형상의 식용 용기가 마련됨으로써, 콘 형상의 용기 전체가 식용으로 마련될 수 있다. First, the edible outer shell and the edible inner skin are bonded to each other with an edible adhesive layer to provide a cone-shaped edible container, so that the entire cone-shaped container can be provided for edible use.
둘째, 외피 및 외피보다 강한 강성을 가지는 내피가 접착층에 의해 접착되어 콘 형상의 기본 구조를 갖고, 상기 외피보다 강한 탄성을 갖는 상기 내피로 인해, 상기 콘 형상에서 풀리는 것을 억제하기 위해, 상기 콘 형상의 상태에서, 상기 내피에 의해 가려지지 않은 상기 외피의 내면 부분과, 상기 내면 부분과 중첩되는 상기 외피의 외면 부분 사이에 접착층이 마련됨으로써, 외피만으로 콘 형상의 기본 구조를 형성할 때보다 외력에 대해 강인한 콘 형상의 기본 구조를 마련할 수 있다. Second, in order to suppress the release from the cone shape due to the inner shell having a cone-shaped basic structure in which an outer shell and an inner shell having a stronger rigidity than the outer shell are adhered by an adhesive layer, and having elasticity stronger than the outer shell, the cone shape In the state of, by providing an adhesive layer between the inner surface portion of the outer cover that is not covered by the inner shell and the outer surface portion of the outer shell overlapping the inner surface portion, the outer force is more than when forming a cone-shaped basic structure with only the outer shell. It is possible to provide a basic structure having a strong cone shape.
본 발명의 효과들은 이상에서 언급한 효과들로 제한되지 않으며, 언급되지 않은 또 다른 효과들은 청구범위의 기재로부터 당업자에게 명확하게 이해될 수 있을 것이다.The effects of the present invention are not limited to the effects mentioned above, and other effects not mentioned will be clearly understood by those skilled in the art from the description of the claims.
도 1은 본 발명에 따른 콘 형상의 식용 용기를 이용하는 제품의 일 예를 나타내는 도면이다.1 is a view showing an example of a product using a cone-shaped edible container according to the present invention.
도 2는 본 발명의 제1 실시예에 따른 콘 형상의 식용 용기를 일측에서 바라본 도면이다.2 is a view of the edible container in the shape of a cone according to the first embodiment of the present invention as viewed from one side.
도 3은 본 발명의 제1 실시예에 따른 콘 형상의 식용 용기의 바디시트가 펼쳐진 상태를 나타낸 도면이다.3 is a view showing a state in which the body sheet of the cone-shaped edible container according to the first embodiment of the present invention is unfolded.
도 4는 도 2의 콘 형상의 식용 용기를 상하방향으로 절단한 단면도이다.4 is a cross-sectional view of the cone-shaped edible container of FIG. 2 cut in the vertical direction.
도 5는 도 2의 A-A' 단면도이다.5 is a cross-sectional view taken along line A-A 'in FIG. 2.
도 6은 도 2의 B-B' 단면도이다.6 is a cross-sectional view taken along line B-B 'in FIG. 2.
도 7은 도 2의 C-C' 단면도이다.7 is a cross-sectional view taken along line C-C 'in FIG. 2.
도 8, 도9 및 도 10은 본 발명의 제1 실시예에 따른 콘 형상의 식용 용기의 변형 실시예들을 설명하기 위한 도면이다.8, 9 and 10 are diagrams for explaining modified embodiments of a cone-shaped edible container according to the first embodiment of the present invention.
도 11은 본 발명의 제2 실시예에 따른 콘 형상의 식용 용기의 바디시트가 펼쳐진 상태를 나타낸 도면이다.11 is a view showing a state in which the body sheet of the cone-shaped edible container according to the second embodiment of the present invention is unfolded.
도 12는 본 발명의 제2 실시예에 따른 콘 형상의 식용 용기의 변형 실시예를 설명하기 위한 도면이다.12 is a view for explaining a modified embodiment of the cone-shaped edible container according to the second embodiment of the present invention.
도 13은 도 12의 바디시트로 형성한 콘 형상의 식용 용기를 상하방향으로 절단한 단면도이다.13 is a cross-sectional view of the cone-shaped edible container formed of the body sheet of FIG. 12 cut up and down.
도 14는 도 12의 바디시트로 형성한 콘 형상의 식용 용기를 폭방향으로 절단한 단면도이다.14 is a cross-sectional view of the edible container of the cone shape formed of the body sheet of FIG. 12 cut in the width direction.
이하, 본 발명의 일부 실시예들을 예시적인 도면을 통해 상세하게 설명한다. 각 도면의 구성요소들에 참조부호를 부가함에 있어서, 동일한 구성요소들에 대해서는 비록 다른 도면상에 표시되더라도 가능한 한 동일한 부호를 가지도록 하고 있음에 유의해야 한다. 또한, 본 발명의 실시예를 설명함에 있어서, 관련된 공지 구성 또는 기능에 대한 구체적인 설명이 본 발명의 실시예에 대한 이해를 방해한다고 판단되는 경우에는 그 상세한 설명은 생략한다.Hereinafter, some embodiments of the present invention will be described in detail through exemplary drawings. It should be noted that in adding reference numerals to the components of each drawing, the same components have the same reference numerals as possible even though they are displayed on different drawings. In addition, in describing embodiments of the present invention, when it is determined that detailed descriptions of related well-known configurations or functions interfere with understanding of the embodiments of the present invention, detailed descriptions thereof will be omitted.
또한, 본 발명의 실시예의 구성 요소를 설명하는 데 있어서, 제 1, 제 2, A, B, (a), (b) 등의 용어를 사용할 수 있다. 이러한 용어는 그 구성 요소를 다른 구성 요소와 구별하기 위한 것일 뿐, 그 용어에 의해 해당 구성 요소의 본질이나 차례 또는 순서 등이 한정되지 않는다. 어떤 구성 요소가 다른 구성요소에 "연결", "결합" 또는 "접속"된다고 기재된 경우, 그 구성 요소는 그 다른 구성요소에 직접적으로 연결되거나 접속될 수 있지만, 각 구성 요소 사이에 또 다른 구성 요소가 "연결", "결합" 또는 "접속"될 수도 있다고 이해되어야 할 것이다.In addition, in describing the components of the embodiments of the present invention, terms such as first, second, A, B, (a), (b), and the like can be used. These terms are only for distinguishing the component from other components, and the nature, order, or order of the component is not limited by the term. When a component is described as being "connected", "coupled" or "connected" to another component, that component may be directly connected to or connected to the other component, but another component between each component It should be understood that may be "connected", "coupled" or "connected".
제 1 실시예Embodiment 1
도 1은 본 발명에 따른 콘 형상의 식용 용기를 이용하는 제품의 일 예를 나타내는 도면이고, 도 2는 본 발명의 제1 실시예에 따른 콘 형상의 식용 용기를 일측에서 바라본 도면이고, 도 3은 본 발명의 제1 실시예에 따른 콘 형상의 식용 용기의 바디시트가 펼쳐진 상태를 나타낸 도면이고, 도 4는 도 2의 콘 형상의 식용 용기를 상하방향으로 절단한 단면도이다.1 is a view showing an example of a product using a cone-shaped edible container according to the present invention, FIG. 2 is a view of a cone-shaped edible container according to the first embodiment of the present invention, as viewed from one side, and FIG. 3 is It is a view showing a state in which the body sheet of the cone-shaped edible container according to the first embodiment of the present invention is unfolded, and FIG. 4 is a cross-sectional view of the cone-shaped edible container of FIG. 2 cut up and down.
도 1을 참조하면, 본 발명에 따른 콘 형상의 식용 용기에 내용물(R)을 담은 제품을 고려해볼 수 있다. 콘 형상의 식용 용기의 내부에는 콘 형상의 내부 공간이 마련되므로, 내부 공간에 내용물(R)이 수용될 수 있다. 예를 들면, 내용물(R)은 밥을 포함할 수 있다.Referring to Figure 1, it is possible to consider a product containing the contents (R) in a cone-shaped edible container according to the present invention. Since the cone-shaped inner space is provided inside the cone-shaped edible container, the contents R may be accommodated in the inner space. For example, the content R may include rice.
콘 형상의 식용 용기의 적어도 일부분을 그리핑 시트(5)로 감싸는 것을 고려해볼 수 있다. 그리핑 시트(5)는 콘 형상의 식용 용기의 꼭지점에 대응되는 부분을 포함하는 일부 영역을 커버할 수 있다. 이 경우, 제품을 손으로 잡을 때 콘 형상의 식용 용기에 손이 직접적으로 닿는 것을 방지할 수 있어 위생적이다.It is conceivable to wrap at least a portion of the cone-shaped edible container with a gripping sheet 5. The gripping sheet 5 may cover a part of the region including a portion corresponding to the apex of the cone-shaped edible container. In this case, it is hygienic because it is possible to prevent the hand from directly touching the cone-shaped edible container when holding the product by hand.
도 1과 같이 그리핑 시트(5)는 콘 형상으로 마련되되 콘 형상의 밑면에 대응된 부분이 개구되어, 개구된 부분으로 콘 형상의 식용 용기가 삽입될 수 있다.As shown in FIG. 1, the gripping sheet 5 is provided in a cone shape, but a portion corresponding to the bottom surface of the cone shape is opened, and a cone-shaped edible container can be inserted into the opened portion.
도 2, 도 3 및 도 4를 참조하면, 본 실시예에 따른 콘 형상의 식용 용기(100)는 외피(110), 내피(120), 및 접착층(130)을 포함한다.2, 3 and 4, the cone-shaped edible container 100 according to the present embodiment includes an outer shell 110, an inner shell 120, and an adhesive layer 130.
콘 형상의 식용 용기(100)는 외피(110)와 내피(120)를 접착층(130)을 통해 서로 접착된 상태에서 콘 형상으로 말아 접착함으로써 콘 형상의 입체 구조를 갖게 된다. 식용 용기(100)는 꼭지점이 위치하는 하단부와 음식을 적재할 수 있도록 개구부를 포함하는 상단부를 포함할 수 있다. The cone-shaped edible container 100 has a cone-shaped three-dimensional structure by rolling and bonding the outer shell 110 and the inner shell 120 in a cone shape while being adhered to each other through the adhesive layer 130. The edible container 100 may include a lower end where the vertex is located and an upper end including an opening to load food.
외피(110)는 식용으로 구성될 수 있다. 외피(110)는 건해조류 시트를 포함할 수 있다. The shell 110 may be configured for food. The shell 110 may include a dry algae sheet.
상기 건해조류 시트는 해조류 그 자체 또는 단편, 또는 해조류의 플레이크나 분말을 임의의 모양의 얇은 시트 형태로 건조시킨 것으로서, 상기 건조해류 시트의 원료로 이용되는 해조류는 클로렐라, 파래, 청각 등의 녹조류; 김, 우뭇가사리 등의 홍조류; 미역, 다시마, 모자반, 톳 등의 갈조류; 등이 단독 또는 혼합으로 이용될 수 있고, 대표적인 예로 김을 단독으로 건조하여 이용하거나, 김을 파래, 클로렐라, 미역 등과 함께 건조하여 이용할 수도 있다. 상기 해조류의 풍미를 더욱 향상시키기 위하여, 상기 해조류에 다양한 조미료가 더 첨가될 수 있다. 예를 들면, 외피(110)는 김(seaweed)을 포함할 수 있다.The dried seaweed sheet is dried by drying the seaweed itself or a fragment or a seaweed flake or powder into a thin sheet of any shape, and the seaweed used as a raw material for the dried seaweed sheet includes green algae such as chlorella, green, and hearing; Red algae, such as seaweed and seaweed; Brown algae such as seaweed, kelp, capsicum, 톳; The back may be used alone or in combination, and as a representative example, the seaweed may be dried alone, or the seaweed may be dried and used together with green, chlorella, and seaweed. In order to further improve the flavor of the seaweed, various seasonings may be further added to the seaweed. For example, the shell 110 may include seaweed.
내피(120)는 식용으로 구성될 수 있다. 내피(120)는 곡물 시트일 수 있다. 곡물시트는 임의의 모양의 얇은 시트(sheet)로서 쌀가루 및/또는 전분 등과 같은 곡물과 물로 제조한 것이다. 상기 곡물 시트는 전분 가루에 부가적으로 쌀가루가 혼합되어 제조된 것일 수 있다. 또한, 새우, 참깨, 검은 깨, 김가루, 멸치류, 오징어 또는 이들의 조합 등의 원물을 추가하여 원물 특유의 맛을 추가하고 씹는 맛을 향상시킬 수 있다. 상기 곡물 시트는 예를 들어 전분의 함량 100 중량부에 대해 쌀가루의 함량이 1 내지 100 중량부일 수 있으며, 바람직하게는 1 내지 50 중량부이며, 더욱 바람직하게는 전분 100중량부에 쌀가루 약 20중량부 일 수 있다. 상기 쌀은 백미, 현미, 홍미, 녹미 및/또는 찹쌀일 수 있다. 상기 전분은 감자 전분, 고구마 전분, 타피오카 전분, 옥수수전분, 쌀전분 및 이들의 조합으로 이루어진 군에서 선택될 수 있으며, 바람직하게는 타피오카 전분이 선택될 수 있다. 본 발명의 일 구현 예에 따르면, 타피오카 전분 100 중량부에 대해 쌀 30중량부의 비율로 제조된 곡물 시트가 이용될 수 있다. 상기 곡물 시트는 시중에서 판매되는 곡물 시트 제품을 구입하여 사용하거나, 종래 공지된 방법을 이용하여 직접 제조하여 사용할 수도 있다. 예를 들면, 이러한 곡물시트는 라이스페이퍼(rice-paper)를 포함할 수 있다.The endothelial 120 may be configured for food. The endothelium 120 may be a grain sheet. The grain sheet is a thin sheet of any shape, and is made of grain and water such as rice flour and / or starch. The grain sheet may be prepared by mixing rice flour in addition to starch powder. In addition, by adding raw materials such as shrimp, sesame seeds, black sesame seeds, seaweed powder, anchovy, squid, or a combination thereof, it is possible to add a characteristic taste of the raw material and improve the chewing taste. The grain sheet may have, for example, 1 to 100 parts by weight of rice flour with respect to 100 parts by weight of starch, preferably 1 to 50 parts by weight, more preferably about 20 parts by weight of rice flour with 100 parts by weight of starch. Can be wealth The rice may be white rice, brown rice, red rice, green rice and / or glutinous rice. The starch may be selected from the group consisting of potato starch, sweet potato starch, tapioca starch, corn starch, rice starch and combinations thereof, preferably tapioca starch. According to an embodiment of the present invention, a grain sheet prepared at a ratio of 30 parts by weight of rice to 100 parts by weight of tapioca starch may be used. The grain sheet may be purchased and used as a commercially available grain sheet product, or may be manufactured and used directly using a conventionally known method. For example, such a grain sheet may include rice-paper.
내피(120)는 상대적으로 부숴지기 쉬운 외피(110)를 보강하기 위한 물성을 가질 수 있다. 예를 들어, 내피(120)는 외피(110)보다 높은 강성을 가지는 물질로 마련될 수 있다. 예를 들어, 내피(120)는 외피(110)보다 높은 탄성을 가지는 물질로 마련될 수 있다. 예를 들어, 내피(120)는 수분 함량이 높은 상태에는 강성이 낮아져 콘 형상으로의 성형이 용이하고, 그 상태에서 소정의 조건에서 구워내면 강성이 향상되어 별도의 지지대 없이도 콘 형상을 유지할 수 있을 만한 충분한 강성을 가질 수 있다. 예를 들어, 내피(120)는 150 내지 200 ℃ 에서 5분 내지 10분의 조건에서 구워진 경우에 1500 gf 이상의 경도를 제공할 수 있다. 이러한 경도는 50 내지 150 g의 내용물이 담겨진 경우에 사람이 손으로 쥐고 취식하더라도 용이하게 부셔지지 않는 충분한 강도를 제공할 수 있다. The endothelium 120 may have properties for reinforcing the relatively fragile envelope 110. For example, the endothelium 120 may be made of a material having a higher stiffness than the envelope 110. For example, the endothelial 120 may be made of a material having a higher elasticity than the outer shell 110. For example, the endothelium 120 can be easily molded into a cone shape with low stiffness when the moisture content is high, and the stiffness is improved when baked under a predetermined condition in this state to maintain the cone shape without a separate support. You can have enough stiffness. For example, the endothelium 120 may provide a hardness of 1500 gf or more when baked at 150 to 200 ° C. for 5 to 10 minutes. Such hardness may provide sufficient strength that is not easily broken even if a person grasps and eats by hand when 50 to 150 g of contents are contained.
외피(110)와 내피(120)를 서로 접착시켜 바디시트(100)를 제조할 수 있다. 상기 바디시트(100)는 외피(110)와 내피(120)를 각각 한 겹씩 접합시켜 제조할 수도 있지만, 외피(110)와 내피(120) 각각을 한 겹 이상씩 접합시켜 제조할 수도 있다. 이때, 외피(110)는 내피(120)보다 적어도 일 측면이 조금 더 크게, 예컨대 외피(110)와 내피(120)보다 가 모두 원형인 경우에는 외피(110)의 직경이 내피(120)의 직경보다 3㎝, 구체적으로는 2㎝, 보다 구체적으로는 1㎝ 정도 더 크게 재단한 것일 수 있다.The body sheet 100 may be manufactured by bonding the outer shell 110 and the inner shell 120 to each other. The body sheet 100 may be manufactured by bonding the outer skin 110 and the inner skin 120 one at a time, but may also be manufactured by bonding each outer skin 110 and the inner skin 120 at least one layer. At this time, the outer shell 110 has at least one side slightly larger than the inner shell 120, for example, when both the outer shell 110 and the inner shell 120 are circular, the diameter of the outer shell 110 is the diameter of the inner shell 120 More than 3 cm, specifically, 2 cm, more specifically, may be cut by about 1 cm larger.
바디시트(100)의 제조 과정에서 수행되는 외피(110)와 내피(120)의 접합은 식품학적으로 허용되는 임의의 방법에 따라 수행될 수 있다. 일예로 상기 적어도 한 겹의 외피(110)와 상기 적어도 한 겹의 내피(120) 중 적어도 하나에 접착층(130)을 도포하고, 상기 외피(110)와 상기 내피(120)를 서로 맞대어 압착하여 바디시트(100)를 제조할 수 있다. 이때 접착층(130)을 형성하는 접착제로는 점성을 갖는 식용의 액체, 예컨대 물, 소금물, 당액, 전분물, 곡물풀 등을 이용할 수 있고, 상기 곡물풀로는 밀가루풀, 쌀풀 또는 찹쌀풀 등을 이용할 수 있다. 또한, 상기 접착제는, 최종적으로 제조되는 건해조류 스낵의 바삭한 식감을 향상시키기 위하여, 점성을 나타내는 범위 내에서 물을 최소한으로 포함하는 것일 수 있다.The bonding of the outer skin 110 and the inner skin 120 performed in the manufacturing process of the body sheet 100 may be performed according to any food-acceptable method. For example, an adhesive layer 130 is applied to at least one of the at least one layer of the outer layer 110 and the at least one layer of the inner layer 120, and the body is pressed against each other by pressing the outer layer 110 and the inner layer 120 against each other. Sheet 100 may be manufactured. At this time, as an adhesive forming the adhesive layer 130, a viscous edible liquid, such as water, salt water, sugar solution, starch, or grain paste, may be used. Can be used. In addition, the adhesive, in order to improve the crispy texture of the dried algae snacks finally produced, may be to contain a minimum amount of water within the range exhibiting viscosity.
접착층(130)은 외피(110)와 내피(120)를 서로 접착시키는 제1 접착층(131)과 식용 용기(100)의 3차원 형상을 유지시키는 제2 접착층(132)을 포함할 수 있다. 제1 접착층(131) 및 제2 접착층(132)은 동일한 물질일 수 있으나 반드시 이에 한정되는 것은 아니다. The adhesive layer 130 may include a first adhesive layer 131 bonding the outer shell 110 and the inner shell 120 to each other, and a second adhesive layer 132 maintaining the three-dimensional shape of the edible container 100. The first adhesive layer 131 and the second adhesive layer 132 may be the same material, but are not limited thereto.
접착층(130)은 점성을 가지는 액상 및 반고체 상태의 물질을 포함함으로써, 외피(110)와 내피(120)를 접착시키는 접착력 뿐 아니라, 내피(120)에 수분을 제공하여 강성을 낮춰 내피(120)의 접착 및 성형을 용이하게 할 수 있다. 접착층(130)은 소정의 조건에서 구워지는 경우에 수분 함량이 낮아지며 경도가 높아져 사람이 손으로 들고 취식할 때 용이하게 부셔지지 않는 충분한 강도를 제공할 수 있다. 예를 들어, 접착층(130)은 곡물 성분의 풀(glue)을 포함할 수 있다. 예를 들면, 곡물성분의 풀은 쌀가루와 물을 함께 가열 및 혼합하여 제조되는 풀로써, 150 내지 200 ℃ 에서 5분 내지 10분의 조건에서 구워진 경우에 1500 gf 이상의 경도를 제공하도록 성분 및 농도가 선택될 수 있다. 예를 들어, 접착층(130)은 찹쌀풀을 포함할 수 있다.The adhesive layer 130 includes a viscous liquid and semi-solid material, thereby providing adhesion to the outer shell 110 and the inner shell 120, as well as providing moisture to the inner shell 120 to lower the stiffness to reduce the inner shell 120 It can facilitate the adhesion and molding of. The adhesive layer 130 may provide sufficient strength that is low in moisture content and high in hardness when baked under predetermined conditions, so that it is not easily broken when eaten by a person. For example, the adhesive layer 130 may include a grain component glue. For example, the pool of grain ingredients is a paste prepared by heating and mixing rice flour and water together, and the ingredients and concentration are so as to provide a hardness of 1500 gf or more when baked at 150 to 200 ° C. for 5 to 10 minutes. Can be selected. For example, the adhesive layer 130 may include glutinous rice paste.
제2 접착층(132)은 외피(110)와 내피(120)가 콘 형상으로 말린 이후, 외피(110)보다 강한 탄성을 갖는 내피(120)로 인해, 콘 형상에서 풀리는 것을 억제하기 위해, 말려들어간 부분의 외피(110)의 외면 및 덮는 부분의 외피(100)의 내면 및 내피(120)의 내면 사이에 마련될 수 있다. 이러한 배치를 통해 제2 접착층(132)은 콘 형상을 유지하기 위한 충분한 접착력을 제공할 수 있다.The second adhesive layer 132 is rolled to suppress the release from the cone shape due to the inner shell 120 having stronger elasticity than the outer shell 110 after the outer shell 110 and the inner shell 120 are dried in a cone shape. It may be provided between the outer surface of the outer shell 110 of the portion and the inner surface of the inner shell 100 of the covering portion and the inner surface of the inner shell 120. Through this arrangement, the second adhesive layer 132 may provide sufficient adhesive force to maintain a cone shape.
도 3을 참조하면, 내피(120)에 의해 가려지지 않은 외피(110)의 내면 부분은 서로 접착된 내피(120)와 외피(110)가 펼쳐진 상태에서, 외피의 내면(111) 중에서 내피(120)와 접착되지 않은 부분으로 정의될 수 있다. 즉, 내피(120)에 의해 가려지지 않은 외피(110)의 내면 부분은 외피의 내면(111)의 전체 영역 중에서, 내피(120)의 엣지와 외피(110)의 엣지 사이에 위치하는 부분으로 정의될 수 있다.Referring to FIG. 3, the inner surface portion of the outer shell 110 that is not covered by the inner shell 120 is an inner shell 120 of the inner surface 111 of the outer shell 111 in a state where the inner shell 120 and the outer shell 110 are bonded to each other. ) And non-bonded parts. That is, the inner surface portion of the outer skin 110 that is not covered by the inner skin 120 is defined as a portion located between the edge of the inner skin 120 and the edge of the outer skin 110 among all regions of the inner skin 111 of the outer skin. Can be.
내면 부분과 중첩되는 외피의 외면 부분은 콘 형상의 중심에서 외측으로 향하는 방향을 기준으로, 내피(120)에 의해 가려지지 않은 외피(110)의 내면 부분과 중첩되는 외피의 외면(112)으로 정의될 수 있다. 즉, 내면 부분과 중첩되는 외피(110)의 외면 부분은 외피의 외면(112) 중에서, 내피(111)에 의해 가려지지 않은 외피(110)의 내면 부분과 접하게 되는 부분으로 정의될 수 있다.The outer surface portion of the outer shell overlapping with the inner surface portion is defined as the outer surface 112 of the outer shell overlapping with the inner surface portion of the outer shell 110 that is not covered by the inner shell 120 based on the direction toward the outside from the center of the cone shape. Can be. That is, the outer surface portion of the outer shell 110 overlapping with the inner surface portion may be defined as a portion of the outer surface 112 of the outer shell that comes into contact with the inner surface portion of the outer shell 110 that is not covered by the inner shell 111.
외피(110)와 내피(120)는 내피(120)끼리 접착층(130)에 의해 접착되었을 때의 접착력 또는 내피(120)와 외피(110)가 접착층(130)에 의해 접착되었을 때의 접착력보다, 외피끼리 접착층(130)에 의해 접착되었을 때의 접착력이 더 크게 되는 물성을 가질 수 있다. The outer skin 110 and the inner skin 120 are more adhesive than when the inner skin 120 is adhered by the adhesive layer 130 or when the inner skin 120 and the outer skin 110 are adhered by the adhesive layer 130, When the outer skins are adhered by the adhesive layer 130, they may have physical properties such that the adhesive force becomes greater.
예를 들면, 외피(110)가 김으로 구성되고, 내피(120)가 라이스페이퍼로 구성되고, 접착층(130)이 곡물을 포함하는 풀로 구성되는 경우, 외피(110)와 내피(120)는 내피(120)끼리 접착층(130)에 의해 접착되었을 때의 접착력 또는 내피(120)와 외피(110)가 접착층(130)에 의해 접착되었을 때의 접착력보다, 외피끼리 접착층(130)에 의해 접착되었을 때의 접착력이 더 크게 되는 물성을 가질 수 있다.For example, when the outer shell 110 is made of gold, the inner shell 120 is made of rice paper, and the adhesive layer 130 is made of grass containing grain, the outer shell 110 and inner shell 120 are inner shells. (120) When the adhesive strength of the inner layer 120 and the outer shell 110 when the adhesive layer 130 is adhered to each other than the adhesive force when the outer layer 110 is bonded by the adhesive layer 130, when the outer shell is bonded by the adhesive layer 130 It may have a property that the adhesive strength of the larger.
외피의 외면(112) 중에서 내피의 내면(121)과 중첩되는 부분 사이에 접착층(132)이 더 마련되어, 내피(120)와 외피(110)가 서로 접착될 수도 있다.개별 강도를 향상시킬 수 있을 뿐 아니라, 층 구조간의 결합력을 향상시킬 수 있다. 이러한 과정을 통해 형성된 식용 용기는(100)는 전체적으로 1500 gf 이상의 경도를 가짐으로써, 내피(120)의 탄성으로 인한 반발력 및 사람의 그립 시 전달되는 외력을 충분히 견딜 수 있다.Among the outer surfaces 112 of the outer shell, an adhesive layer 132 may be further provided between the inner surface 121 of the inner shell and the overlapping portion, so that the inner shell 120 and the outer shell 110 may be bonded to each other. In addition, it is possible to improve the bonding strength between the layer structures. The edible container 100 formed through this process has a hardness of 1500 gf or more as a whole, and can sufficiently withstand the repulsive force due to the elasticity of the endothelium 120 and the external force transmitted during the grip of a person.
상기와 같이 제조된 콘 형상의 바디시트(100)를 구워서 콘 형상의 식용 용기를 제조한다. 상기와 같은 바디시트(100)를 굽는 공정은 상기 바디시트(100)를 구성하는 외피(110), 내피(120), 접착제 등에 존재하는 수분을 더욱 제거하여 최종적으로 제조되는 접합체에 바삭한 식감을 구현해 내는 공정이다. 따라서 상기와 같이 바디시트(100)를 굽는 공정은 수분이 존재하지 않는 환경, 예컨대 오븐에서, 175℃ 이상, 177℃ 이상, 179℃ 이상, 또는 180℃ 이상, 그리고 195℃ 이하, 193℃ 이하, 191℃이하, 또는 190℃ 이하의 온도 조건에서, 3분 이상, 4분 이상, 5분 이상, 또는 6분 이상, 그리고 15분 이하, 13분 이하, 11분 이하, 또는 9분 이하의 시간 동안 수행될 수 있다. 상기와 같이 바디시트(100)를 굽는 공정이, 175℃ 보다 낮은 온도 조건에서 수행되거나 3분 보다 짧은 시간 동안 수행되는 경우에는 상기 바디시트(100) 내의 수분이 충분히 감소되지 않아서 최종적으로 제조되는 접합체에 바삭한 식감을 충분히 구현해 낼 수 없는 문제가 있고, 195℃ 보다 높은 온도 조건에서 수행되거나 15분 보다 긴 시간 동안 수행되는 경우에는 외피(110)를 구성하는 해조류가 타버리는 문제가 있다.The cone-shaped body sheet 100 prepared as described above is baked to prepare a cone-shaped edible container. The process of baking the body sheet 100 as described above further removes moisture present in the outer shell 110, inner shell 120, adhesive, etc. constituting the body sheet 100, thereby realizing a crispy texture in the final manufactured joint. It is process to give. Therefore, the process of baking the body sheet 100 as described above is an environment in which moisture is not present, such as in an oven, at 175 ° C or higher, 177 ° C or higher, 179 ° C or higher, or 180 ° C or higher, and 195 ° C or lower, 193 ° C or lower, For a temperature of 191 ° C or less, or 190 ° C or less, for 3 minutes or more, 4 minutes or more, 5 minutes or more, or 6 minutes or more, and 15 minutes or less, 13 minutes or less, 11 minutes or less, or 9 minutes or less Can be performed. When the process of baking the body sheet 100 as described above is performed at a temperature condition lower than 175 ° C. or is performed for a time shorter than 3 minutes, the moisture produced in the body sheet 100 is not sufficiently reduced and thus the final body is manufactured. There is a problem that the crunchy texture can not be sufficiently implemented, and when it is performed at a temperature higher than 195 ° C or for a time longer than 15 minutes, there is a problem that seaweeds constituting the shell 110 are burned.
한편, 본 발명의 다른 구현예에서는, 상기와 같이 바디시트(100)를 굽기 전에, 몰드를 이용하여 상기 바디시트(100)를 성형하는 과정을 더 거칠 수 있다. 예컨대, 고깔 모양의 몰드를 이용하여, 상기 바디시트(100)를 상기 고깔 모양의 몰드의 외주면을 감쌈으로써 상기 바디시트(100)를 고깔 모양으로 성형할 수 있다. 이때, 상기 바디시트(100)의 외피(110)가 외부로 노출되도록, 상기 몰드의 외주면을 감쌀 수 있다.Meanwhile, in another embodiment of the present invention, before baking the body sheet 100 as described above, a process of molding the body sheet 100 using a mold may be further performed. For example, the body sheet 100 may be molded into a cowl shape by wrapping the body sheet 100 with an outer circumferential surface of the cowl mold using a cowl mold. At this time, the outer circumferential surface of the mold may be wrapped so that the outer shell 110 of the body sheet 100 is exposed to the outside.
이처럼 바디시트(100)를 성형하는 과정을 거치는 경우, 상기 바디시트(100)가 원상태로 복원되는 것을 방지하고 성형된 형태 그대로의 콘 형상을 제조하기 위하여, 상기와 같이 바디시트(100)로 몰드의 외주면을 감쌀 때, 바디시트(100)의 겹치는 부분에 접착제를 도포하여 상기 바디시트(100)를 더욱 접합할 수 있으며, 나아가 상기 몰드에 의해 성형된 바디시트(100)를 상기 몰드에 장착된 채로, 상기 몰드와 함께 구울 수 있다.When going through the process of forming the body sheet 100 as described above, in order to prevent the body sheet 100 from being restored to its original state and to manufacture a cone shape in the form of a mold, the body sheet 100 is molded as described above. When wrapping the outer circumferential surface of the body sheet, the body sheet 100 may be further bonded by applying an adhesive to an overlapping portion of the body sheet 100, and further, the body sheet 100 formed by the mold may be mounted on the mold. As it is, it can be baked together with the mold.
상기와 같이 몰드에 장착된 채로 몰드와 함께 구워져 제조된 콘 형상은, 상기 몰드에 장착된 상태로 냉각시킨 후에, 상기 몰드로부터 분리할 수 있다. 상기와 같은 냉각 과정은 상기 콘 형상을 상기 몰드로부터 분리해 낼 때 상기 콘 형상이 부서지지 않도록 하기 위한 공정으로서, 50℃ 이하, 40℃ 이하, 30℃ 이하, 또는 실온의 온도 조건에서, 1분 이상, 3분 이상, 5분 이상, 또는 7분 이상, 그리고 20분 이하, 17분 이하, 15분 이하, 또는 13분 이하의 시간 동안 수행될 수 있다. 상기와 같은 냉각 과정을 거친 후, 상기 몰드에서 분리된 콘 형상은 상기 몰드에 의해 성형된 형태를 그대로 유지할 수 있다.The cone shape prepared by being baked with the mold while being mounted on the mold as described above can be separated from the mold after cooling while being mounted on the mold. The cooling process as described above is a process for preventing the cone shape from breaking when the cone shape is separated from the mold, and at a temperature condition of 50 ° C or less, 40 ° C or less, 30 ° C or less, or room temperature, 1 minute Or more, 3 minutes or more, 5 minutes or more, or 7 minutes or more, and 20 minutes or less, 17 minutes or less, 15 minutes or less, or 13 minutes or less. After the cooling process as described above, the cone shape separated from the mold may maintain the shape formed by the mold.
구워진 바디시트(100)는, 경도가 1500 g 이상, 1700 g 이상, 1900 g 이상, 또는 2100 g 이상일 수 있고, 6000 g 이하, 5800 g 이하, 5600 g 이하, 또는 5500 g 이하일 수 있다. 바디시트(100)의 경도가, 1500 g 보다 낮은 경우에는 최종적으로 제조되는 콘 형상의 식용 용기의 바삭함이 충분하지 못하여 식감이 저하되는 문제가 있고, 6000 g 보다 높은 경우에는 최종적으로 제조되는 콘 형상의 식용 용기가 너무 딱딱하여 섭취하기 어려운 문제가 있다.The baked body sheet 100 may have a hardness of 1500 g or more, 1700 g or more, 1900 g or more, or 2100 g or more, and 6000 g or less, 5800 g or less, 5600 g or less, or 5500 g or less. When the hardness of the body sheet 100 is lower than 1500 g, there is a problem in that the texture of the edible container having a cone shape that is finally manufactured is insufficient, and the texture is reduced, and when it is higher than 6000 g, a cone shape that is finally produced The edible container is too hard to eat.
도 2를 참조하면, 콘 형상의 밑면에 대응되는 부분의 직경(또는 폭, W)과, 콘 형상의 밑면에서 꼭지점까지의 높이(H)의 비가 1:1 ~ 1:10 사이의 값을 갖도록 콘 형상의 기본 구조가 마련될 수 있다. 즉, 콘 형상의 종횡비가 1:1 내지 1:10일 수 있다. 이는, 콘 형상의 식용 용기를 잡기 편하게 만드는 것과, 콘 형상의 식용 용기의 내부에 내용물을 담기에 적합하게 만드는 것을 고려하여 적절하게 선택될 수 있다. 예를 들면, 폭(W)과 높이(H)의 비가 1:10에 가까우면, 콘 형상의 식용 용기가 잡기에 용이하게 마련될 수 있으나, 내용물을 수용할 수 있는 내부 공간이 작은 반면, 폭(W)과 높이(H)의 비가 1:1에 보다 가까우면, 콘 형상의 식용 용기가 내용물을 수용할 수 있는 내부 공간이 넓게 마련될 수 있으나, 잡기에는 불편해질 수 있다.Referring to FIG. 2, the ratio of the diameter (or width, W) of the portion corresponding to the bottom of the cone shape and the height (H) from the bottom of the cone shape to the vertex has a value between 1: 1 and 1:10. A cone-shaped basic structure may be provided. That is, the aspect ratio of the cone shape may be 1: 1 to 1:10. This may be appropriately selected in consideration of making the cone-shaped edible container easy to hold and making it suitable for containing the contents inside the cone-shaped edible container. For example, when the ratio of the width (W) and the height (H) is close to 1:10, a cone-shaped edible container can be easily provided, but the internal space for accommodating the contents is small, while the width is small. If the ratio of (W) and height (H) is closer to 1: 1, the inner space in which the cone-shaped edible container can receive the contents may be provided, but it may be inconvenient to grasp.
이와 같이 콘 형상의 기본 구조를 갖게 된 외피(110)와 내피를 가열하여, 가열 전보다 수분이 제거된 상태가 되도록 할 수 있다.In this way, the outer skin 110 and inner skin having a cone-shaped basic structure can be heated, so that moisture is removed than before heating.
일반적으로, 물질을 가열하게 되면 수분이 빠져나가게 되면서 강성이 높아지고, 대신에 탄성이 감소되게 된다.In general, when the material is heated, the stiffness increases as moisture escapes, and elasticity decreases instead.
예를 들면, 외피(110)가 김으로 구성되고, 내피(120)가 라이스페이퍼로 구성되고, 접착층(130)이 곡물을 포함하는 풀로 구성되는 경우, 콘 형상의 기본 구조를 가열하게 되면 외피(110), 내피(120) 및 접착층(130)이 서로 엉겨 붙게 되면서 결합력이 향상됨과 아울러 콘 형상의 기본 구조의 전체적인 강성이 높아질 수 있다. 따라서, 외피(110)와 내피(120)를 말아서 형성한 콘 형상의 기본 구조에 있어서, 가열 하기전의 상태를 반제품, 가열한 이후의 상태를 완제품이라고 명명할 수 있다. 다만, 이는 구분을 위한 것이며, 반제품이라고 명명한 가열 전의 콘 형상의 기본 구조를 이용하여 완성된 제품을 구성하는 것도 가능하다.For example, when the outer shell 110 is made of gold, the inner shell 120 is made of rice paper, and the adhesive layer 130 is made of grass containing grain, when the basic structure of the cone shape is heated, the outer shell ( 110), as the endothelium 120 and the adhesive layer 130 are entangled with each other, the bonding strength is improved and the overall rigidity of the basic structure of the cone shape can be increased. Therefore, in the basic structure of the cone shape formed by rolling the outer shell 110 and the inner shell 120, the state before heating can be referred to as a semi-finished product and the state after heating as a finished product. However, this is for classification, and it is also possible to construct a finished product using a basic structure of a cone shape before heating, which is called a semi-finished product.
외피(110)와 내피(120)는 펼쳐진 상태에서 원형, 사각형, 부채꼴 중 어느 하나의 형상을 가질 수 있다.The outer shell 110 and the inner shell 120 may have any one of a circular shape, a square shape, and a fan shape in the unfolded state.
도 3을 참조하면, 외피(110)와 내피(120) 각각은 펼쳐진 상태에서 전체적으로 보아 원형인 것으로 준비될 수 있다.Referring to FIG. 3, each of the outer skin 110 and the inner skin 120 may be prepared as a circular shape when viewed as a whole.
일 실시예에서, 외피(110)와 내피(120)는 동심원을 이루도록 배치되어, 서로 제1 접착층(131)에 의해 접착될 수 있다. 즉, 외피의 중심(O1)과 내피의 중심(O2)이 서로 일치하도록, 외피(110)와 내피(120)가 서로 접착될 수 있다.In one embodiment, the outer skin 110 and the inner skin 120 are arranged to form a concentric circle, and may be adhered to each other by the first adhesive layer 131. That is, the outer shell 110 and the inner shell 120 may be adhered to each other such that the center of the outer shell O1 and the center of the inner shell O2 coincide with each other.
외피(110)와 내피(120)를, 서로 접착된 상태에서, 감아서 콘 형상의 식용 용기를 형성하고, 콘 형상이 풀리지 않도록 제2 접착층(132)으로 외피(110)와 내피(120)를 접착시킴으로써, 콘 형상의 기본 구조가 유지되는 식용 용기를 제조할 수 있다.The outer shell 110 and the inner shell 120 are wound while being adhered to each other to form a cone-shaped edible container, and the outer shell 110 and the inner shell 120 are applied to the second adhesive layer 132 so that the cone shape is not released. By adhering, an edible container in which a cone-shaped basic structure is maintained can be produced.
또한, 전술한 바와 같이 형성된 콘 형상의 식용 용기를 소정의 조건으로 구워, 식용 용기의 강성(또는 경도)을 높일 수 있다.Further, the cone-shaped edible container formed as described above can be baked under predetermined conditions to increase the rigidity (or hardness) of the edible container.
외피(110)는 내피(120)보다 큰 직경을 갖도록 마련될 수 있다. 예를 들면, 외피(110)는 내피(120)보다 반지름이 제1 거리(D1)만큼 크게 형성될 수 있다. 즉, 외피(110)와 내피(120)는 내피(120)의 엣지와 외피(110)의 엣지가 제1 거리(D1)만큼 이격되게 마련될 수 있다.The outer shell 110 may be provided to have a larger diameter than the inner shell 120. For example, the outer shell 110 may have a radius greater than the inner shell 120 by a first distance D1. That is, the outer shell 110 and the inner shell 120 may be provided such that the edge of the inner shell 120 and the edge of the outer shell 110 are spaced apart by a first distance D1.
내피(120)는 외피의 내면(111)에 접착될 수 있다. 즉, 내피의 외면(122)과 외피의 내면(111)이 서로 접착층에 의해 접착될 수 있다.The endothelium 120 can be adhered to the inner surface 111 of the envelope. That is, the outer surface 122 of the inner skin and the inner surface 111 of the outer skin can be adhered to each other by an adhesive layer.
내피(120)와 외피(110)가 콘 형상으로 감겨서 콘 형상의 기본 구조를 갖게 되는 과정을 설명하면 아래와 같다.The process in which the inner skin 120 and the outer skin 110 are wound in a cone shape to have a basic structure of a cone shape is as follows.
(110)와 내피(120)를 제1 접착층(131)으로 서로 접착시켜 바디시트(100)를 제조할 수 있다.내피(120)와 외피(110)가 서로 제1 접착층(131)에 의해 접착되어 형성된 바디시트(100)는 가상의 선(L1)에 의해 구획되는 제1 날개부(100a)와 제2 날개부(100b)를 포함할 수 있다.The body sheet 100 may be manufactured by adhering the 110 and the endothelium 120 to each other with the first adhesive layer 131. The endothelium 120 and the outer shell 110 are adhered to each other by the first adhesive layer 131. The body sheet 100 is formed and may include a first wing portion 100a and a second wing portion 100b partitioned by a virtual line L1.
가상의 선(L1)이 바디시트(100)의 엣지와 만나는 일 지점(A1)을 꼭지점으로 하여, 제1 날개부(100a)와 제2 날개부(100b)를 서로 포갤 수 있다. 이때, 제1 날개부(100a)가 제2 날개부(100b)보다 외측에 위치하도록 포개거나, 제2 날개부(100b)가 제1 날개부(100a)보다 외측에 위치하도록 포갤 수 있다.The first wing portion 100a and the second wing portion 100b may be nested with one point A1 where the virtual line L1 meets the edge of the body sheet 100 as a vertex. At this time, the first wing portion 100a may be superimposed such that it is located outside the second wing portion 100b, or the second wing portion 100b may be nested so as to be positioned outside the first wing portion 100a.
제1 날개부(100a)와 제2 날개부(100b)가 서로 포개진 채로 제2 접착층(132)에 의해 서로 접착됨으로써, 콘 형상의 기본 구조가 형성될 수 있다.The first wing portion 100a and the second wing portion 100b are bonded to each other by the second adhesive layer 132 while being superimposed on each other, thereby forming a cone-shaped basic structure.
(100)가 콘 형상의 기본 구조를 형성한 상태에서, 내피(120)의 탄성에 의한, 바디시트(100)를 펼치려는 힘과, 제1 날개부(100a)와 제2 날개부(100b) 사이의 접착력에 의한 바디시트(100)가 펼쳐지는 것을 억제하는 힘이 서로 균형을 이룸으로써, 바디시트(100)의 콘 형상이 유지될 수 있다.도 4는 본 발명의 일 실시예에 따른 콘 형상의 기본 구조를, 콘 형상의 밑면에 수직하고 콘 형상의 꼭지점을 지나는 면으로 절개할 때 나타나는 단면이다.In the state where 100 forms the basic structure of the cone shape, by the elasticity of the endothelium 120, the force to unfold the body sheet 100, and the first wing portion 100a and the second wing portion 100b The force of restraining the body sheet 100 from being unfolded by the adhesive force between them is balanced with each other, so that the cone shape of the body sheet 100 can be maintained. FIG. 4 is a cone according to an embodiment of the present invention. It is a cross section that appears when the basic structure of the shape is cut into a plane perpendicular to the bottom of the cone shape and passing through the vertex of the cone shape.
도 4의 단면에는, 외피(110)를 포함하되 내피(120)는 포함하지 않는 층과, 내피(120)와 외피(110)와 제1 접착층(131)을 포함하는 층과, 외피(110)를 포함하되 내피(120)는 포함하지 않는 층이 차례로, 콘 형상의 꼭지점에 대응되는 위치에서 상기 콘 형상의 밑면에 대응되는 위치를 향하는 방향(하측에서 상측을 향하는 방향)을 따라, 연속적 또는 불연속적으로 나타난다.In the cross-section of FIG. 4, a layer including the outer shell 110 but not the inner shell 120, the layer including the inner shell 120, the outer shell 110 and the first adhesive layer 131, and the outer shell 110 Containing, but the endothelial 120 does not include a layer in a direction from the position corresponding to the vertex of the cone-shaped, in the direction toward the position corresponding to the bottom of the cone-shaped (direction from the bottom to the top), continuous or fire It appears continuously.
즉, 외피(110)를 포함하되 내피(120)는 포함하지 않는 층, 내피(120)와 외피(110)와 제1 접착층(131)을 포함하는 층, 외피(110)를 포함하되 내피(120)는 포함하지 않는 층은, 상기 각각의 층들이 연속적으로 나타날 수도 있으나, 상기 각각의 층들 사이에 다른 층들이 더 나타나되 상기 각각의 층들이 나타나는 순서는 차례로 나타날 수도 있다.That is, the layer including the outer shell 110 but not the inner shell 120, the inner shell 120 and the outer shell 110 and the layer including the first adhesive layer 131, the outer shell 110, but includes the inner shell 120 ) Does not include a layer, each of the layers may appear consecutively, but other layers may appear between the layers, but the order in which the layers appear may be in turn.
여기서, 콘 형상의 밑면에 대응되는 위치와 콘 형상의 꼭지점에 대응되는 위치의 사이이면서 콘 형상의 꼭지점으로부터 제2 거리(D2) 이내인 어느 위치에서든지, 밑면에 평행한 면으로 콘 형상의 기본 구조를 절개할 때 나타나는 단면을 보면, 외피(110)는 포함하되 내피(120)는 포함하지 않는 층만 나타난다.Here, the basic structure of the cone shape in a plane parallel to the bottom surface at any position between the position corresponding to the bottom of the cone shape and the location corresponding to the vertex of the cone shape and within a second distance D2 from the vertex of the cone shape Looking at the cross-section that appears when incising, only the layer that includes the outer shell 110 but does not include the inner shell 120 appears.
일 실시예에서, 콘 형상의 꼭지점으로부터 소정의 길이 영역은 외피(110)만으로 구성되는 단면 구조를 가질 수 있다. 이때, 소정의 길이 영역은 0.01 내지 1.5 cm 일 수 있다.In one embodiment, a predetermined length region from the vertex of the cone shape may have a cross-sectional structure composed of only the sheath 110. At this time, the predetermined length region may be 0.01 to 1.5 cm.
만약, 내피(120)가 콘 형상의 꼭지점에 이르는 지점까지 위치하게 되면, 콘 형상의 기본구조를 형성할 때 콘 형상의 꼭지점 부분이 상대적으로 두껍게 형성될 수 있고, 또는 콘 형상의 꼭지점 부분을 접착시키는 것이 용이하지 않을 수 있다.If the endothelial 120 is positioned up to a point reaching the apex of the cone shape, when forming the basic structure of the cone shape, the apex portion of the cone shape can be formed relatively thick, or the apex portion of the cone shape is adhered. It may not be easy to let.
본 실시예에서는, 내피(120)를 콘 형상의 꼭지점 부분으로부터 소정 거리 이격된 위치까지 배치함으로써, 콘 형상의 기본 구조의 형성이 용이하고, 외피(110)끼리 서로 접착되게 되어 접착력도 향상될 수 있다. In the present embodiment, by arranging the inner skin 120 to a position spaced a predetermined distance from the cone-shaped apex, it is easy to form the basic structures of the cone-shaped, and the outer skins 110 are adhered to each other, so that the adhesive strength can also be improved. have.
다만, 경우에 따라서는 내피(120)를 콘 형상의 꼭지점 부분에 이르기까지 연장되게 배치할 수도 있다. 예를 들면, 콘 형상의 식용 용기에 담기는 내용물이 외피(110)외 직접적으로 접촉되는 것을 방지할 필요가 있는 경우에는 내피(120)를 콘 형상의 꼭지점 부분에 이르기까지 연장되게 배치할 수도 있다.However, in some cases, the endothelium 120 may be arranged to extend to a cone-shaped apex. For example, when it is necessary to prevent the contents contained in the cone-shaped edible container from directly contacting the outer skin 110, the inner skin 120 may be extended to reach a cone-shaped apex. .
한편, 도 4를 참조하면, 제1 접착층(131)은 내피(120)와 외피(110)의 사이에 해당되는 영역에 형성되나, 이에 한정되지 않고 도 4의 단면을 기준으로 보았을 때 외피의 내면(111)보다는 좁은 영역이면서 내피의 외면(122)보다는 넓은 영역에 제1 접착층(131)이 형성될 수도 있다.On the other hand, referring to Figure 4, the first adhesive layer 131 is formed in a region corresponding to the inner shell 120 and the outer shell 110, but is not limited to the inner surface of the outer shell when viewed based on the cross-section of Figure 4 The first adhesive layer 131 may be formed in a region that is narrower than (111) and wider than the outer surface 122 of the endothelium.
도 5는 도 2의 A-A' 단면도이고, 도 6은 도 2의 B-B' 단면도이고, 도 7은 도 2의 C-C' 단면도이다.FIG. 5 is a cross-sectional view taken along line A-A 'in FIG. 2, FIG. 6 is a cross section taken along line B-B' in FIG. 2, and FIG. 7 is a cross section taken along line C-C 'in FIG.
이하에서는 도 5, 도 6, 및 도 7을 참조하여, 본 발명의 일 실시예에 따른 콘 형상의 식용 용기의 구조에 대해 보다 상세하게 설명하기로 한다.Hereinafter, a structure of a cone-shaped edible container according to an embodiment of the present invention will be described in more detail with reference to FIGS. 5, 6, and 7.
도 5는 콘 형상의 밑면에 대응되는 위치와 콘 형상의 꼭지점에 대응되는 위치의 사이에서, 밑면에 평행한 면으로 기본 구조를 절개할 때 나타나는 단면이다. Fig. 5 is a cross-section of a basic structure cut in a plane parallel to the underside between a position corresponding to the bottom of the cone shape and a location corresponding to the vertex of the cone shape.
도 5의 단면에는, 내측에서 외측을 향하는 방향(또는 반경방향, Dr)으로 적어도 내피(120), 제1 접착층(131), 외피(110)가 차례로 적층된 층(La3)과, 적어도 외피(110), 제2 접착층(132), 외피(110)가 차례로 적층된 층(La2)이 단면의 원주방향을 따라 나타난다.In the cross section of FIG. 5, at least the inner skin 120, the first adhesive layer 131, and the outer skin 110 are sequentially stacked in the direction from the inner side to the outer side (or radial direction, Dr), the layer La3 and at least the outer skin ( 110), the second adhesive layer 132, and the layer La2 on which the outer shell 110 is sequentially stacked appear along the circumferential direction of the cross section.
적어도 내피(120), 제1 접착층(131), 외피(110)가 차례로 적층된다함은 내피(120), 제1 접착층(131), 외피(110)가 차례로 적층된 층을 기본으로 하되 다른 층들이 더 적층될 수 있음을 의미하는 것으로 정의될 수 있다.At least the inner skin 120, the first adhesive layer 131, and the outer skin 110 are sequentially stacked is based on a layer in which the inner skin 120, the first adhesive layer 131, and the outer skin 110 are sequentially stacked, but other layers. It can be defined to mean that they can be further stacked.
예를 들면, 적어도 내피(120), 제1 접착층(131), 외피(110)가 차례로 적층된 층은 내피(120), 제1 접착층(131), 외피(110), 제2 접착층(132), 외피(110)가 차례로 적층된 층과, 외피(110), 내피(120), 제1 접착층(131), 외피(110)가 차례로 적층된 층과, 외피(110), 제2 접착층(132), 내피(120), 제1 접착층(131), 외피(110)가 차례로 적층된 층을 포함할 수 있다.For example, at least the inner layer 120, the first adhesive layer 131, and the layer in which the outer layers 110 are sequentially stacked are the inner layer 120, the first adhesive layer 131, the outer shell 110, and the second adhesive layer 132. , The outer layer 110 is layered in turn, the outer layer 110, the inner layer 120, the first adhesive layer 131, the outer layer 110 is layered in sequence, the outer layer 110, the second adhesive layer 132 ), The inner skin 120, the first adhesive layer 131, and the outer skin 110 may include a layer sequentially stacked.
마찬가지로, 적어도 외피(110), 제2 접착층(132), 외피(110)가 차례로 적층된 층은 외피(110), 제2접착층(132), 외피(110)가 차례로 적층된 층을 기본으로 하되 거기에 다른 층들이 더 존재하거나 존재하지 않는 층으로 정의될 수 있다.Likewise, at least the outer layer 110, the second adhesive layer 132, the layer in which the outer layer 110 is sequentially stacked is based on the layer in which the outer layer 110, the second adhesive layer 132, and the outer layer 110 are sequentially stacked. Other layers may be defined as layers with or without additional layers.
도 5를 참조하면, 보다 상세하게는, 반경방향(Dr)으로 내피(120), 제1 접착층(131), 외피(110), 제2 접착층(132) 내피(120), 제1 접착층(131), 외피(110)가 차례로 적층된 층(La1)과, 내피(120), 제1 접착층(131), 외피(110), 제2 접착층(132), 외피(110)가 차례로 적층된 층(La2)과, 내피(120), 제1 접착층(131), 외피(110)가 차례로 적층된 층(La3)과, 외피(110), 제2 접착층(132), 내피(120), 제1 접착층(131), 외피(110)가 차례로 적층된 층(La4)이, La1층, La2층, La3층, La4층의 순서대로 도 5의 단면의 원주방향을 따라 연속적으로 나타난다.5, in more detail, the inner surface 120, the first adhesive layer 131, the outer shell 110, the second adhesive layer 132, the inner shell 120, the first adhesive layer 131 in the radial direction Dr. ), The layer (La1) in which the outer shell 110 is sequentially stacked, the inner layer 120, the first adhesive layer 131, the outer shell 110, the second adhesive layer 132, and the layer in which the outer shell 110 is sequentially stacked ( La2), the inner layer 120, the first adhesive layer 131, and the layer La3 on which the outer layer 110 is sequentially stacked, the outer layer 110, the second adhesive layer 132, the inner layer 120, and the first adhesive layer (131), the layer (La4) in which the shells 110 are sequentially stacked appears continuously along the circumferential direction of the cross section of FIG. 5 in the order of La1 layer, La2 layer, La3 layer, and La4 layer.
일 실시예에서, La1 층은 내피(120), 제1 접착층(131), 외피(110), 내피(120), 제1 접착층(131), 외피(110)가 차례로 적층되어 구성될 수도 있다. 예를 들면, 접착층(130)이 반경방향(Dr)으로 서로 중첩되는, 내피의 내면(121)과 외피의 외면(112) 사이에는 도포되지 않는 경우, La1 층은 내피(120), 제1 접착층(131), 외피(110), 내피(120), 제1 접착층(131), 외피(110)가 차례로 적층되어 구성될 수도 있다.In one embodiment, the La1 layer may be configured by sequentially stacking the inner skin 120, the first adhesive layer 131, the outer skin 110, the inner skin 120, the first adhesive layer 131, and the outer skin 110. For example, when the adhesive layer 130 is not applied between the inner surface 121 of the endothelium and the outer surface 112 of the endothelium, which overlap each other in the radial direction Dr, the La1 layer is the endothelium 120, the first adhesive layer (131), the outer shell 110, the inner shell 120, the first adhesive layer 131, the outer shell 110 may be sequentially stacked.
실시예에서, La4 층은 외피(110), 내피(120), 제1 접착층(131), 외피(110)가 차례로 적층되어 구성될 수도 있다. 예를 들면, 접착층(130)이 반경방향(Dr)으로 서로 중첩되는, 내피의 내면(121)과 외피의 외면(112) 사이에는 도포되지 않는 경우, La1 층은 외피(110), 내피(120), 제1 접착층(131), 외피(110)가 차례로 적층되어 구성될 수도 있다. In an embodiment, the La4 layer may be configured by sequentially stacking the outer shell 110, the inner shell 120, the first adhesive layer 131, and the outer shell 110. For example, when the adhesive layer 130 is not applied between the inner surface 121 of the inner skin and the outer skin 112 of the outer skin, which overlap each other in the radial direction Dr, the La1 layer is the outer skin 110 and the inner skin 120 ), The first adhesive layer 131, and the shell 110 may be sequentially stacked.
도 6을 참조하면, 반경방향(Dr)으로 적어도 외피(110), 제2 접착층(132), 외피(110)가 차례로 적층된 층(La5)과, 적어도 외피(110)를 포함하는 층(La6)이 단면의 원주방향을 따라 나타난다.Referring to FIG. 6, a layer (La5) in which at least the outer shell 110, the second adhesive layer 132, and the outer shell 110 are sequentially stacked in a radial direction Dr, and a layer (La6) including at least the outer shell 110 ) Appears along the circumferential direction of the cross section.
일 실시예에서, 외피(110)가 더 많은 횟수로 감기게 되면, 제2 접착층(132), 외피(110)가 교대로 반복되는 층이 나타난다.In one embodiment, when the envelope 110 is wound more times, a second adhesive layer 132 and a layer in which the envelope 110 are alternately repeated appear.
도 7을 참조하면, 반경방향(Dr)으로 적어도 외피(110), 제2 접착층(132), 외피(110)가 차례로 적층된 층(La7)과, 적어도 내피(120), 제1 접착층(131), 외피(110)가 차례로 적층된 층(La8)이 단면의 원주방향을 따라 나타난다.Referring to FIG. 7, a layer (La7) in which at least the outer shell 110, the second adhesive layer 132, and the outer shell 110 are sequentially stacked in the radial direction Dr, at least the inner shell 120, and the first adhesive layer 131 ), And the layer La8 in which the outer shell 110 is sequentially stacked appears along the circumferential direction of the cross section.
도 8, 도 9 및 도 10은 본 발명의 제1 실시예에 따른 콘 형상의 식용 용기의 변형 실시예들을 설명하기 위한 도면이다.8, 9 and 10 are views for explaining modified embodiments of a cone-shaped edible container according to the first embodiment of the present invention.
도 8을 참조하면, 내피(120)는 외피의 내면(111) 상에 어느 일측으로 치우치게 접착될 수 있다. Referring to FIG. 8, the endothelial 120 may be biased to one side on the inner surface 111 of the outer shell.
일 실시예에서, 외피(110)를 가로지르는 가상의 선(L1)을 기준으로, 외피의 중심(O1)과 내피의 중심(O2)가 서로 이격되도록, 내피(120)와 외피(110)가 배치될 수 있다.In one embodiment, the endothelium 120 and the endothelium 110 are positioned such that the center of the opacity O1 and the center of the endothelium (O2) are spaced apart from each other based on the imaginary line L1 traversing the envelope 110. Can be deployed.
이 경우, 내피(120)가 치우진 일측에서, 외피(110)의 엣지와 내피(120)의 엣지 사이의 거리가 제3 거리(D3), 내피(120)가 치우친 일측의 반대측인 타측에서, 외피(110)의 엣지와 내피(120)의 엣지 사이의 거리가 제4 거리(D4)라고 할 때, 제3 거리(D3)는 내피(120)의 엣지와 외피(110)의 엣지 사이의 거리들 중에서 가장 짧은 거리이고, 제4 거리(D4)는 내피(120)의 엣지와 외피(110)의 엣지 사이의 거리들 중에서 가장 긴 거리일 수 있다.In this case, the distance between the edge of the endothelium 120 is biased, the edge between the edge of the envelope 110 and the edge of the endothelium 120 is the third distance D3, and the other side, which is the opposite side of the one where the endothelium 120 is biased, When the distance between the edge of the outer shell 110 and the edge of the inner shell 120 is the fourth distance D4, the third distance D3 is the distance between the edge of the inner shell 120 and the edge of the outer shell 110. It is the shortest distance among them, and the fourth distance D4 may be the longest among the distances between the edge of the inner skin 120 and the edge of the outer skin 110.
도 9를 참조하면, 내피(120)의 엣지와 외피(110)의 엣지가 일 지점(P1)에서 서로 접하도록, 내피(120)와 외피(110)가 서로 접착될 수 있다.Referring to FIG. 9, the endothelial 120 and the outer sheath 110 may be adhered to each other such that the edge of the inner shell 120 and the edge of the outer shell 110 contact each other at one point P1.
도 9와 같이 외피(110)와 내피(120)가 접착되어 형성된 바디시트(100)를 콘 형상으로 감아서 형성된 콘 형상의 기본 구조의 단면을 생각해볼 수 있다. As illustrated in FIG. 9, a cross section of a basic structure of a cone shape formed by winding the body sheet 100 formed by bonding the outer shell 110 and the inner shell 120 in a cone shape may be considered.
이 경우, 콘 형상의 밑면에 대응되는 위치와 콘 형상의 꼭지점에 대응되는 위치의 사이이면서 콘 형상의 꼭지점으로부터 소정 거리 이내인 어느 위치에서든지, 밑면에 평행한 면으로 기본 구조를 절개할 때 나타나는 단면을 보면, 내측에서 외측을 향하는 방향으로 적어도 내피(120), 제1 접착층(131), 외피(110)가 차례로 적층된 층이 나타난다.In this case, the cross section that appears when cutting the basic structure with a surface parallel to the base, at any position between the position corresponding to the bottom of the cone shape and the position corresponding to the vertex of the cone shape and within a predetermined distance from the vertex of the cone shape. Looking at, a layer in which at least the inner skin 120, the first adhesive layer 131, and the outer skin 110 are sequentially stacked in a direction from the inside to the outside appears.
즉, 도 9와 같이 마련되는 바디시트(100)로 콘 형상의 기본 구조를 형성하는 경우, 도 3과 같이 마련되는 바디시트(100)로 콘 형상의 기본 구조를 형성하는 경우와 달리, 콘 형상의 꼭지점으로부터 소정 거리 이내에서 밑면에 평행한 면으로 기본 구조를 절개할 때 나타나는 단면에서, 내피(120)를 포함하는 층이 반드시 나타난다.That is, when forming the basic structure of the cone shape with the body sheet 100 is provided as shown in Figure 9, unlike the case of forming the basic structure of the cone shape with the body sheet 100 is provided as shown in Figure 3, the cone shape A layer including the endothelium 120 necessarily appears in a cross section that appears when a basic structure is cut into a plane parallel to the underside within a predetermined distance from the vertex of the.
도 10을 참조하면, 외피(110)와 내피(120)는, 서로 접착된 상태에서, 외피(110)의 엣지의 일 지점에서부터 외피(110)와 내피(120)가 접착된 중앙부까지 절단되고, 원주방향으로 절단선(C1)의 양측에 각각 위치하는 부분이 서로 겹쳐지며 콘 형상으로 감기어 제2 접착층(132)에 의해 접착되어 콘 형상의 기본 구조를 갖게 될 수 있다.Referring to FIG. 10, the outer shell 110 and the inner shell 120 are cut from the point of the edge of the outer shell 110 to the central portion to which the outer shell 110 and the inner shell 120 are adhered, while being adhered to each other. The portions positioned on both sides of the cutting line C1 in the circumferential direction overlap each other and are wound in a cone shape to be adhered by the second adhesive layer 132 to have a cone-shaped basic structure.
외피(110)와 내피는, 외피의 중심(O1)과 내피의 중심(O2)가 서로 겹쳐지도록 서로 접착될 수 있고, 외피(110)와 내피(120)가 접착된 상태에서 외피(110)의 엣지의 일 지점에서부터 외피(110)와 내피(120)의 중심(O1, O2)에 해당되는 지점까지 절단될 수 있다.The envelope 110 and the endothelium can be adhered to each other such that the center of the envelope (O1) and the center of the endothelium (O2) overlap each other, and the envelope 110 and the endothelium 120 are adhered to each other. From one point of the edge to the point corresponding to the center (O1, O2) of the outer shell 110 and the inner shell 120 may be cut.
절단선(C1)을 기준으로 양측에 각각 위치하는 제1 날개부(100a)와 제2 날개부(100b)가 서로 겹쳐지며, 외피(110)와 내피(120)의 중심(O1, O2)과 동일한 위치를 꼭지점(A2)으로 하는 콘 형상의 기본 구조를 형성할 수 있다.The first wing portions 100a and the second wing portions 100b positioned on both sides based on the cutting line C1 overlap each other, and the centers (O1, O2) of the outer shell 110 and the inner shell 120 are A cone-shaped basic structure having the same position as the vertex A2 can be formed.
도 10과 같이 마련되는 바디시트(100)를 이용하여 콘 형상의 기본 구조를 형성하는 경우, 내용물을 담을 수 있는 내부 공간을 보다 크게 형성할 수 있다.When the basic structure of the cone shape is formed using the body sheet 100 provided as shown in FIG. 10, an inner space capable of containing contents may be formed larger.
제 2 실시예Example 2
도 11은 본 발명의 제2 실시예에 따른 콘 형상의 식용 용기의 바디시트가 펼쳐진 상태를 나타낸 도면이다.11 is a view showing a state in which the body sheet of the cone-shaped edible container according to the second embodiment of the present invention is unfolded.
도 11을 참조하면, 외피(110')와 내피(120')의 각각은 펼쳐진 상태에서 전체적으로 보아 부채꼴 형상으로 마련될 수 있다.Referring to FIG. 11, each of the outer skin 110 ′ and the inner skin 120 ′ may be provided in a fan shape when viewed in an unfolded state.
외피(110')는 양 변(113', 114')과 호(115')를 포함하는 부채꼴 형상으로 형성될 수 있다. 내피(120')는 양 변(123', 124')과 호(125')를 포함하는 부채꼴 형상으로 형성될 수 있다.The sheath 110 'may be formed in a fan shape including both sides 113' and 114 'and an arc 115'. The endothelial 120 'may be formed in a fan shape including both sides 123', 124 'and an arc 125'.
내피(120')는 외피(110')보다 작은 크기로 마련될 수 있다. 즉, 내피(120')는 내피(120')의 엣지가 외피(110')의 엣지보다 외피(110')의 중앙에 위치하도록 마련될 수 있다.The endothelial 120 'may be provided in a smaller size than the outer sheath 110'. That is, the endothelium 120 ′ may be provided such that the edge of the endothelium 120 ′ is located at the center of the envelope 110 ′ rather than the edge of the envelope 110 ′.
외피(110')와 내피(120')는, 외피의 중심(O3)을 지나며 외피(110')를 가로지르는 가상의 선(L2) 상에 내피의 중심(O4)이 위치하도록, 배치될 수 있다. 즉, 외피(110')와 내피(120')가 가상의 선(L2)을 기준으로 선대칭 되게 마련될 수 있다.The sheath 110 ′ and the endothelium 120 ′ may be arranged such that the center of the endothelium O 4 is positioned on a virtual line L2 passing through the sheath O 3 and traversing the sheath 110 ′. have. That is, the outer skin 110 ′ and the inner skin 120 ′ may be provided to be line-symmetrical based on the virtual line L2.
도 11을 참조하여 설명한 제 2 실시예에 따른 콘 형상의 식용 용기에 대해서는, 도 1 내지 도 7을 참조하여 전술한 제 1 실시예에 따른 콘 형상의 식용 용기에 대한 설명이 적용될 수 있다. 도 11의 바디시트를 이용하여 콘 형상의 식용 용기를 형성하는 경우, 제 1 실시예에 따른 콘 형상의 식용 용기와 마찬가지로 도 4 내지 도 7과 같이 단면이 나타날 수 있다.For the cone-shaped edible container according to the second embodiment described with reference to FIG. 11, a description of the cone-shaped edible container according to the first embodiment described above with reference to FIGS. 1 to 7 may be applied. When forming a cone-shaped edible container using the body sheet of FIG. 11, a cross section may appear as shown in FIGS. 4 to 7 like the cone-shaped edible container according to the first embodiment.
도 12는 본 발명의 제2 실시예에 따른 콘 형상의 식용 용기의 변형 실시예를 설명하기 위한 도면이다.12 is a view for explaining a modified embodiment of the cone-shaped edible container according to the second embodiment of the present invention.
외피의 양 변(113', 114')과 내피의 양 변(123', 124')이 서로 중첩되도록, 외피(110')와 내피(120')가 서로 접착될 수 있다. 외피의 호(115')와 내피의 호(125')가 서로 소정 거리 이격되도록, 외피(110')와 내피(120')가 서로 접착될 수 있다. 즉, 내피(120')의 반경은 외피(110')의 반경보다 작고, 내피(120')의 중심각과 외피(110')의 중심각은 동일하고, 외피의 중심(O3)과 내피의 중심(O4)가 서로 중첩되도록 내피(120')와 외피(110')가 마련될 수 있다.The outer skin 110 'and the inner skin 120' may be bonded to each other so that both sides of the outer skin 113 ', 114' and the inner skin both sides 123 ', 124' overlap. The sheath 110 ′ and the endothelium 120 ′ may be adhered to each other such that the arc 115 ′ of the envelope and the arc 125 ′ of the endothelium are spaced apart from one another. In other words, the radius of the endothelium 120 'is smaller than the radius of the endothelium 110', the central angle of the endothelium 120 'and the central angle of the endothelium 110' are the same, and the center of the envelope O3 and the center of the endothelium ( O4) may be provided with the inner skin 120 'and the outer skin 110' so that they overlap each other.
도 13은 도 12의 바디시트로 형성한 콘 형상의 식용 용기를 상하방향으로 절단한 단면도이고, 도 14는 도 12의 바디시트로 형성한 콘 형상의 식용 용기를 폭방향으로 절단한 단면도이다. 13 is a cross-sectional view of the cone-shaped edible container formed of the body sheet of FIG. 12 cut up and down, and FIG. 14 is a cross-sectional view of the cone-shaped edible container formed of the body sheet of FIG. 12 cut in the width direction.
도 13은 콘 형상의 밑면에 수직하고 콘 형상의 꼭지점을 지나는 면으로 콘 형상의 기본 구조를 절개할 때 나타나는 단면이다.13 is a cross section that is shown when cutting the basic structure of the cone shape to the surface perpendicular to the bottom of the cone shape and passing through the vertex of the cone shape.
도 13을 참조하면, 내피(120')와 외피(110')와 제1 접착층(131')을 포함하는 층과, 외피(110')와 제1 접착층(131')을 포함하되 내피(120')는 포함하지 않는 층이, 콘 형상의 꼭지점에 대응되는 위치에서 콘 형상의 밑면에 대응되는 위치를 향하는 방향을 따라 차례로 나타난다.Referring to FIG. 13, a layer including an inner skin 120 ′, a outer skin 110 ′, and a first adhesive layer 131 ′, and a outer skin 110 ′ and a first adhesive layer 131 ′, but includes an inner skin 120 ') Appears in order along the direction in which the non-contained layer is directed from the position corresponding to the cone-shaped vertex to the position corresponding to the bottom of the cone-shaped.
즉, 본 실시예에 따르면, 원뿔형상의 꼭지점에 대응되는 위치까지 내피(120')가 연장된 층 구조가 나타난다.That is, according to the present embodiment, a layer structure in which the endothelium 120 'extends to a position corresponding to a vertex of a conical shape appears.
도 14을 참조하면, 내측에서 외측을 향하는 방향으로 적어도 내피(120'), 제1 접착층(131'), 외피(110')가 차례로 적층된 층(Lb1)과, 적어도 내피(120'), 제1 접착층(131'), 외피(110'), 제2 접착층(132'), 내피(120'), 제1 접착층(131'), 외피(110')가 차례로 적층된 층(Lb2)이 단면의 원주방향을 따라 나타난다. Referring to FIG. 14, a layer Lb1 in which at least the inner skin 120 ', the first adhesive layer 131', and the outer skin 110 'are sequentially stacked in the direction from the inner side to the outer side, and at least the inner skin 120', The first adhesive layer 131 ', the outer layer 110', the second adhesive layer 132 ', the inner layer 120', the first adhesive layer 131 ', and the outer layer 110' are sequentially stacked layers Lb2. Appears along the circumferential direction of the section.
즉, 본 실시예에 따르면, 내피(120')와 외피(110')가 제2 접착층(132')을 사이에 두고 서로 접착되는 층이 나타난다.That is, according to the present embodiment, a layer in which the inner skin 120 'and the outer skin 110' are bonded to each other with the second adhesive layer 132 'therebetween appears.
도 12 내지 도 14에서 설명한 일 실시예서와 같이 콘 형상의 식용 용기를 마련하게 되면, 외피(110')보다 강한 강성을 가지는 내피(120')가 바디시트의 원주방향 전 영역에 마련되므로, 콘 형상의 식용 용기의 강성이 보다 향상될 수 있다.When an edible container having a cone shape is provided as in the embodiment described with reference to FIGS. 12 to 14, since the endothelium 120 ′ having stronger rigidity than the outer shell 110 ′ is provided in the entire circumferential direction of the body sheet, the cone The stiffness of the shaped edible container can be further improved.
예를 들면, 내피(120')끼리 제2 접착층(132')에 의해 접착되었을 때의 접착력 또는 외피(110')끼리 제2 접착층(132')에 의해 접착되었을 때의 접착력보다, 내피(120')와 외피(110')가 제2 접착층(132')에 의해 접착되었을 때의 접착력이 더 큰 경우에는, 본 실시예와 같이 내피(120')와 외피(110')가 제2 접착층(132')에 의해 접착되도록 마련하는 것이 콘 형상의 식용 용기의 구조로서 유리할 수 있다.For example, the adhesion strength when the inner skin 120 'is adhered by the second adhesive layer 132' or the adhesive strength when the outer skin 110 'is adhered by the second adhesive layer 132' ') When the adhesive strength when the outer shell 110' is bonded by the second adhesive layer 132 'is larger, the inner shell 120' and the outer shell 110 'are the second adhesive layer ( 132 ') may be advantageously provided as a structure of a cone-shaped edible container.
이상에서 본 발명은 비록 한정된 실시예와 도면에 의해 설명되었으나, 본 발명은 이것에 의해 한정되지 않으며, 본 발명이 속하는 기술분야에서 통상의 지식을 가진 자에 의해 본 발명의 기술사상과 아래에 기재될 특허청구범위의 균등범위 내에서 다양한 실시가 가능하다.Although the present invention has been described above by way of limited examples and drawings, the present invention is not limited by this, and is described below by the person skilled in the art to which the present invention pertains, and the technical idea of the present invention. Various implementations are possible within the equal scope of the claims to be made.
Claims (11)
- 식용의 외피;Edible shells;식용의 내피; 및Edible endothelial; And상기 외피와 상기 내피를 서로 접착시키기 위해, 상기 외피와 상기 내피 사이에 마련되는 식용의 제1 접착층을 포함하고,In order to bond the envelope and the endothelium to each other, and includes an edible first adhesive layer provided between the envelope and the endothelium,상기 외피와 상기 내피는, 서로 접착된 상태에서 콘 형상으로 말려, 콘 형상의 기본 구조를 갖게 되고,The outer shell and the inner shell are dried in a cone shape while being adhered to each other, and have a cone-shaped basic structure.상기 외피는, 상기 기본 구조의 가장 외측을 형성하고,The outer shell forms the outermost side of the basic structure,상기 내피는, 상기 외피보다 강한 강성을 가져, 상기 외피만으로 구현되는 콘 형상의 구조를 가정할 때, 상기 가정의 구조를 파손하는 것이 가능한 크기의 외력이 상기 기본 구조에 가해지더라도, 상기 기본 구조가 유지되게 하는, 콘 형상의 식용 용기.The inner shell has a stronger rigidity than the outer shell, and assuming a cone-shaped structure made of only the outer shell, even if an external force having a size capable of breaking the structure of the household is applied to the basic structure, the basic structure is Cone-shaped edible container to be held.
- 청구항 1에 있어서,The method according to claim 1,상기 외피와 상기 내피가 상기 콘 형상으로 말린 이후, 상기 외피보다 강한 탄성을 갖는 상기 내피로 인해, 상기 콘 형상에서 풀리는 것을 억제하기 위해, 상기 콘 형상의 상태에서, 상기 내피에 의해 가려지지 않은 상기 외피의 내면 부분과, 상기 내면 부분과 중첩되는 상기 외피의 외면 부분 사이에 마련되는 제2 접착층을 더 포함하여, 적어도 상기 외피끼리 서로 접착되는, 콘 형상의 식용 용기.In order to suppress loosening in the cone shape due to the endothelial having a stronger elasticity than the outer shell after the outer shell and the inner shell are dried into the cone shape, in the state of the cone shape, the uncovered by the endothelial A cone-shaped edible container further comprising a second adhesive layer provided between an inner surface portion of the outer shell and an outer surface portion of the outer shell overlapping with the inner inner portion, wherein at least the outer shells are adhered to each other.
- 청구항 1에 있어서,The method according to claim 1,상기 외피와 상기 내피는,The outer skin and the inner skin,상기 내피끼리 상기 제2 접착층에 의해 접착되었을 때의 접착력 또는 상기 내피와 상기 외피가 상기 제2 접착층에 의해 접착되었을 때의 접착력보다, 상기 외피끼리 상기 제2 접착층에 의해 접착되었을 때의 접착력이 더 크게 되는 물성을 가진, 콘 형상의 식용 용기.The adhesive force when the outer shells are adhered by the second adhesive layer is more than the adhesive force when the inner shells are adhered by the second adhesive layer or when the inner shell and the outer shell are adhered by the second adhesive layer. Cone-shaped edible container with large properties.
- 청구항 1에 있어서,The method according to claim 1,상기 외피는, 클로렐라, 파래, 청각, 김, 우뭇가사리, 미역, 다시마, 모자반 및 톳으로 구성되는 군에서 선택되는 적어도 하나를 포함하는, 콘 형상의 식용 용기.The outer shell, chlorella, green, hearing, seaweed, seaweed, seaweed, kelp, at least one selected from the group consisting of cap and 톳, cone-shaped edible container.
- 청구항 4에 있어서,The method according to claim 4,상기 식용의 소재는 밀가루풀, 쌀풀 및 찹쌀풀 중에 적어도 어느 하나를 포함하는 콘 형상의 식용 용기.The edible material is a cone-shaped edible container comprising at least any one of flour paste, rice paste and glutinous rice paste.
- 청구항 1에 있어서,The method according to claim 1,상기 내피는 쌀, 보리, 콩, 조, 기장, 수수, 밀 및 옥수수로 구성되는 군에서 선택되는 적어도 하나를 포함하는 콘 형상의 식용 용기.The endothelium is a edible container in the shape of a cone comprising at least one selected from the group consisting of rice, barley, soybean, crude, millet, millet, wheat and corn.
- 청구항 1항에 있어서,The method according to claim 1,상기 식용 용기의 종횡비가 1:1 내지 1:10 인, 콘 형상의 식용 용기.The edible container having an aspect ratio of 1: 1 to 1:10.
- 청구항 1에 있어서,The method according to claim 1,상기 외피와 상기 내피는 펼쳐진 상태에서 원형, 사각형, 부채꼴 중 어느 하나의 형상을 가지는 콘 형상의 식용 용기.The outer shell and the inner shell in an unfolded state, a edible container having a cone shape having any one of a circular shape, a square shape, and a fan shape.
- 청구항 8에 있어서,The method according to claim 8,상기 외피와 상기 내피는, 서로 접착된 상태에서, 상기 외피의 엣지의 일 지점에서부터 상기 외피와 상기 내피가 접착된 중앙부까지 절단되고, 원주방향으로 절단선의 양측에 각각 위치하는 부분이 서로 겹쳐지며 콘 형상으로 감기어 제2 접착층에 의해 접착되어 콘 형상을 형성하는 콘 형상의 식용 용기. In the state where the outer shell and the inner shell are adhered to each other, a part is cut from a point of the edge of the outer shell to the central portion to which the outer shell and the inner shell are adhered, and portions located on both sides of the cutting line in the circumferential direction overlap each other and cones A cone-shaped edible container wound into a shape and bonded by a second adhesive layer to form a cone shape.
- 청구항 1에 있어서,The method according to claim 1,상기 외피와 상기 내피는, 상기 기본 구조의 형성 후에 소정의 조건으로 가열되어, 가열 전보다 수분이 제거된 상태에 놓이는, 콘 형상의 식용 용기.The outer shell and the inner shell are heated under predetermined conditions after the formation of the basic structure, and placed in a state in which moisture is removed than before heating, a cone-shaped edible container.
- 식용의 외피와, 상기 외피보다 탄성이 강한 물성을 가진 식용의 내피가 제1 접착층으로 서로 접착되어 형성된 바디시트를 포함하는 콘 형상의 식용 용기에 있어서, In the edible outer container and a edible inner container having an elasticity stronger than the outer shell of the edible inner container comprising a body sheet formed by bonding to each other with a first adhesive layer,상기 바디시트를 가로지르는 가상의 선에 의해 구획되는, 상기 바디시트의 두 영역을 각각 제1 날개부와 제2 날개부라고 할 때, When two regions of the body sheet, which are divided by a virtual line traversing the body sheet, are referred to as a first wing portion and a second wing portion, respectively.상기 가상의 선이 상기 바디시트의 엣지와 만나는 일 지점을 꼭지점으로 하여, 상기 제1 날개부와 상기 제2 날개부가 서로 포개진 채로 제2 접착층으로 서로 접착됨으로써, 콘 형상이 형성되고,A cone shape is formed by adhering the first wing portion and the second wing portion to each other with a second adhesive layer overlapping each other, with a point where the imaginary line meets the edge of the body sheet as a vertex.상기 바디시트가 상기 콘 형상을 형성한 상태에서, 상기 내피의 탄성에 의한, 상기 바디시트를 펼치려는 힘과, 상기 제1 날개부와 상기 제2 날개부 사이의 접착력에 의한, 상기 바디시트가 펼쳐지는 것을 억제하는 힘이 서로 균형을 이룸으로써, 상기 바디시트의 콘 형상이 유지되는, 콘 형상의 식용 용기.In the state in which the body sheet forms the cone shape, the body sheet, due to the elasticity of the endothelium, due to the force to unfold the body sheet and the adhesive force between the first wing portion and the second wing portion, The cone-shaped edible container in which the cone shape of the body sheet is maintained by balancing the forces of restraining the spread.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
US17/294,258 US20220002047A1 (en) | 2018-11-16 | 2019-08-29 | Cone-shaped edible container |
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
KR10-2018-0142043 | 2018-11-16 | ||
KR1020180142043A KR102042251B1 (en) | 2018-11-16 | 2018-11-16 | Cone-shaped edible container |
Publications (1)
Publication Number | Publication Date |
---|---|
WO2020101159A1 true WO2020101159A1 (en) | 2020-05-22 |
Family
ID=68542091
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
PCT/KR2019/011084 WO2020101159A1 (en) | 2018-11-16 | 2019-08-29 | Cone-shaped edible container |
Country Status (3)
Country | Link |
---|---|
US (1) | US20220002047A1 (en) |
KR (1) | KR102042251B1 (en) |
WO (1) | WO2020101159A1 (en) |
Families Citing this family (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR102439681B1 (en) * | 2018-11-16 | 2022-09-02 | 씨제이제일제당 (주) | Cone-shaped edible container |
GB2593908B (en) * | 2020-04-08 | 2022-08-10 | Laffe Ltd | A receptacle |
Citations (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPH0515784U (en) * | 1991-08-14 | 1993-03-02 | 日世株式会社 | Edible container with sheet-shaped coaster |
US20100297314A1 (en) * | 2009-05-19 | 2010-11-25 | Perry Charles Bogal | Ice cream cone making processes and structures |
KR101302159B1 (en) * | 2013-02-26 | 2013-08-30 | 주식회사 상지에프앤아이 | Packing box for rice-cone |
KR20170109937A (en) * | 2016-03-22 | 2017-10-10 | 전영미 | Laver Cone-Cup and Composition & Laver Cone-Cup Bap(Rice) Containing Thereof |
KR20180007268A (en) * | 2016-07-12 | 2018-01-22 | 김태선 | Laver Snack Chip And Its Manufacturing Method |
Family Cites Families (11)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS57115160A (en) * | 1981-01-07 | 1982-07-17 | Urashima Nori Kk | Chip food having double-layered structure and its preparation |
KR890001820B1 (en) * | 1986-11-21 | 1989-05-25 | 문기경 | Process for making eatable sheet of laver |
JPH04103496U (en) * | 1991-02-19 | 1992-09-07 | 株式会社村井 | seaweed for sushi |
JP3699709B2 (en) * | 2002-05-28 | 2005-09-28 | ハウス食品株式会社 | Method for producing cooked rice, method for producing shaped cooked rice and shaped cooked rice |
KR100604377B1 (en) * | 2004-07-23 | 2006-07-25 | 양영규 | Overcooked rice Kim-bob and manufacturing method of it |
KR100740204B1 (en) * | 2006-07-25 | 2007-07-16 | 이회선 | The manufacturing device of the conical shape rice rolled in dried laver and the manufacturing method |
JP4801217B2 (en) * | 2010-12-17 | 2011-10-26 | 雪枝 菊地 | Template for hand-rolled sushi |
TWM464012U (en) * | 2013-06-17 | 2013-11-01 | Zhi-Ming Chen | Rice roll structure |
WO2017170064A1 (en) * | 2016-03-29 | 2017-10-05 | 株式会社スナッツフーズ | Dough for food, method for manufacturing same and mold tool for manufacturing dough |
KR20180001228U (en) * | 2016-10-23 | 2018-05-03 | 김윤우 | Method for Manufacturing Corn Type Boogak and Cone Type Boogak Manufactured Thereby |
KR101747914B1 (en) * | 2017-01-05 | 2017-06-16 | 박경도 | Packaged rice for gimbap |
-
2018
- 2018-11-16 KR KR1020180142043A patent/KR102042251B1/en active IP Right Grant
-
2019
- 2019-08-29 WO PCT/KR2019/011084 patent/WO2020101159A1/en active Application Filing
- 2019-08-29 US US17/294,258 patent/US20220002047A1/en active Pending
Patent Citations (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPH0515784U (en) * | 1991-08-14 | 1993-03-02 | 日世株式会社 | Edible container with sheet-shaped coaster |
US20100297314A1 (en) * | 2009-05-19 | 2010-11-25 | Perry Charles Bogal | Ice cream cone making processes and structures |
KR101302159B1 (en) * | 2013-02-26 | 2013-08-30 | 주식회사 상지에프앤아이 | Packing box for rice-cone |
KR20170109937A (en) * | 2016-03-22 | 2017-10-10 | 전영미 | Laver Cone-Cup and Composition & Laver Cone-Cup Bap(Rice) Containing Thereof |
KR20180007268A (en) * | 2016-07-12 | 2018-01-22 | 김태선 | Laver Snack Chip And Its Manufacturing Method |
Non-Patent Citations (2)
Title |
---|
ANONYMOUS: "Bibimbap as a cone'… CJ CheilJedang unveils'B Beacon' at'The CJ Cup", 18 October 2018 (2018-10-18), pages 1 - 4, XP055707919, Retrieved from the Internet <URL:http://www.asiatoday.co.kr/view.php?key=20181018010010052> * |
JAE-HYUN LEE: ""Good shot at CJ Cup"… 'Bibigo' informs the world", 19 September 2018 (2018-09-19), pages 1 - 5, XP055707918, Retrieved from the Internet <URL:https://mk.co.kr/news/business/view/2018/09/592587> * |
Also Published As
Publication number | Publication date |
---|---|
US20220002047A1 (en) | 2022-01-06 |
KR102042251B1 (en) | 2019-11-08 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
WO2020101158A1 (en) | Cone-shaped edible container and manufacturing method thereof | |
WO2020101159A1 (en) | Cone-shaped edible container | |
KR102404560B1 (en) | Cone-shaped edible container | |
KR20200057627A (en) | Cone-shaped edible container | |
US4247564A (en) | Package for laver-wrapped rice-ball | |
JP2001328684A (en) | Packaging film for food covered with outer skin | |
WO2021054498A1 (en) | Edible sheet containing seaweed and preparation method therefor | |
JPS6343909Y2 (en) | ||
JPS6223719Y2 (en) | ||
JPH0335110Y2 (en) | ||
JP5312488B2 (en) | Confectionery with ingredients separation film | |
TWI316914B (en) | ||
JP3002970B2 (en) | Nori mochi food | |
KR20220065799A (en) | Frozen food, frozen food packaging container and packaging material for frozen food | |
US20210206557A1 (en) | Peel back popcorn back | |
JP3077835U (en) | rice ball | |
JPH07291337A (en) | Packaging sheet for conical sushi, and packaged conical sushi | |
JP3012635U (en) | Rice ball packaging | |
KR20210049629A (en) | 1st wrapping paper of food | |
TH17942A3 (en) | soft candy | |
TH17942C3 (en) | soft candy | |
JP2614592B2 (en) | While in container | |
JPH104890A (en) | Sheet for food partitioning and food container using the same | |
KR200225733Y1 (en) | Envelope for Ice-cool Chicken | |
JPH0240794Y2 (en) |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
121 | Ep: the epo has been informed by wipo that ep was designated in this application |
Ref document number: 19884430 Country of ref document: EP Kind code of ref document: A1 |
|
NENP | Non-entry into the national phase |
Ref country code: DE |
|
122 | Ep: pct application non-entry in european phase |
Ref document number: 19884430 Country of ref document: EP Kind code of ref document: A1 |