Abstract: A method of forming a side wall of a cupped cake cup at high speed, including paying off a paper sheet through a plurality of paying off rolls; cutting a blank off the paper sheet with a paper cutter disposed at least one of normal and oblique to a direction in which the paper sheet is fed; immediately before or after the cutting, applying a sealing agent; supplying the blank to a specified roll gap formed between a forming cone roll and a holding cone roll capable of rotating in opposite directions; performing shaping, cutting and sealing works on the blank during one rotation of the forming and holding cone rolls, wherein the blank is made into the side wall of the cupped cake cup; separating the side wall of the cup from the forming cone roll; and guiding the side wall of the cupped cake cup in the axial direction of the forming cone roll.

Abstract: Pouring soft state ice cream as a precursor of hard state ice cream into a cone, cup or other shape made either one of paper, plastic resins or edible material and the thus poured ice cream is frozen to a hard state ice cream of -30.degree. C. to -40.degree. C. as it stands or wrapped within a plastic film and is held at -15.degree. C. to -25.degree. C., and the thus held ice cream is heated rapidly upto 0.degree. C. to -8.degree. C. by an electronic range upon request of a customer to be given to the customer without being touched by a person other than the customer so that it is held under very sanitary conditions.

Abstract: The present invention relates to an edible container, its production process and its production apparatus, and its object is to easily and reliably form a bottom surface for said edible container that enables it to be set down. This object is achieved by kneading wheat flour, sugar, an oil or fat and other raw materials with water to form a dough, forming this dough into a flat sheet having an arc-shaped side (a) that is formed by opening up a conical shape from which the tip has been cut, and a plurality of parabolic pieces (c) separated on the side opposing arc-shaped side (a), and together with sequentially folding these parabolic pieces from their base ends followed by overlapping and adhesion, both right and left sides (b) of arc-shaped side a are overlapped and adhered to form a cup in the shape of an inverted cone with a bottom.

Abstract: An edible container includes a truncated conically shaped side wall panel made of an edible dough having a pair of opposed side edges which are overlapped with one another, and arcuate upper and lower edges. A plurality of parabolic pieces are integral with the side wall panel and positioned in side-by-side relationship about its lower edge. The parabolic piece are inwardly folded relative to the lower edge thereof such that adjacent ones of the parabolic pieces at least partially overlap and adhere to one another. These at least partially overlapped and adhered adjacent parabolic pieces form a substantially flat bottom wall of the edible container. To form the container, a flat sheet of edible dough is wrapped around a forming mandrel so that the side wall panel is formed into a generally conical shape.

Abstract: Edible containers suitable for containing frozen confections (e.g., ice cream, frozen yogurt and the like) and other food products are made by initially baking a dough which consists essentially of sugar, oil and flour between a pair of heated platens to achieve a de-watered initially baked edible sheet. The initially baked sheet is then moisturized (e.g., by spraying water onto one or both surfaces of the sheet) to increase the moisture content of the sheet preferably to between 10 to 15 wt. %. The moisturized and initially baked edible sheet may then be packaged either singly or in a stack (e.g., 10 or more such sheets) within a non-water-absorptive packaging material. If packaged in a stack, a non-stick peelable sheet (e.g., silicone-coated paper) is interposed between adjacent edible sheets in the stack. The package may be opened at the point of sale and subjected to final baking and forming.

Abstract: The present invention relates to a method of producing an edible container in the form of a cone, cup or dish in which is placed frozen confections such as soft ice cream or ice cream as well as various other food products, or in other words, an edible container referred to as a waffle cone, etc. that has a small apparent specific gravity, is porous and lightweight, and preferably has a crispy texture when eaten.

Abstract: A heated food base which is formed by heating a batter which is obtained by kneading wheat flour, an oil or fat, sugar, an edible surfactant such as egg, and water and which is poured onto a heating plate and spread thereon, the heating being performed between heated platens at a certain temperature for a given time in such manner that the starch of the batter is changed to .alpha.-starch, and the protein therein is coagulated by heat, and a small amount of water remains, so that edible vessels having crispness and good taste, for instance for use as ice cream cones, can be formed by a second baking, at a higher temperature.

Abstract: A heat processed food base which is formed by heating a batter which is obtained by kneading wheat flour, an oil or fat, sugar, an edible surfactant such as egg, and water and which is poured onto a heating plate and spread thereon, the heating being performed between heated plantens at a certain temperature for a given time in such manner that the starch of the batter is changed to .alpha.-starch, and the protein therein is coagulated by heat, and a small amount of water remains, so that edible vessels having crispness and good taste, for instance for use as ice cream cones, can be formed by a second baking, at a higher temperature.