JP3069281U - Instant food containers for soups - Google Patents

Abstract

(57) [Summary] [Objective] To provide a container shape suitable for soups and other instant foods such as miso soup. A generally bowl-shaped or cup-shaped container integrally molded from a heat-resistant material, comprising a bottom surface, a first wall surface rising from an outer peripheral edge of the bottom surface, and a substantially horizontal outer side from an upper edge of the first wall surface. And a second wall 5 rising from the outer peripheral edge of the step. A relatively small-capacity first accommodation room 9 for accommodating a seasoning serving as a base of soup and necessary ingredients in a mixed state by the bottom surface and the first wall surface.
Is formed, and a second storage chamber 10 surrounded by a second wall surface is formed above the second storage chamber 10. A sealing member 11 for hermetically sealing the first storage chamber in a state where the seasoning and the ingredients are stored in the first storage chamber can be provided in the step portion. A relatively large-capacity space is formed when the first accommodating chamber and the second accommodating chamber are connected to each other by removing the sealing material, and soups can be easily made by pouring hot water into this space.

Description

[Detailed description of the invention]

[0001]

[Technical field to which the invention belongs]

 The present invention relates to a container for soups such as miso soup.

[0002]

[Prior art]

 Miso soup is indispensable to the Japanese dietary habits, but with changes in lifestyle and small families, containers containing miso and necessary ingredients are placed in a container made of heat-resistant material such as plastic, and hot water is placed in the container. Instant foods are available that make it easy to make soup for one person just by pouring.

In this type of conventional instant miso soup, miso and necessary ingredients are stored in separate bags. Miso is sterilized by retort in a sealed bag. Ingredients for vegetables are generally stored in bags in freeze-dried condition, and those that are not suitable for freeze-drying, such as clams and sea cucumber, are sterilized by retort.

Generally, in order to prevent secondary contamination and enable long-term storage, bags containing the miso and the ingredients are placed in a substantially cup-shaped container formed of a heat-resistant material, and The upper edge of the container is sealed and provided as a product.

[0005]

[Problems to be solved by the invention]

 In the above-mentioned conventional instant miso soup, since the miso and the ingredients are separately sealed, these two bags must be opened and opened in a container before pouring hot water. In particular, since the miso is stored in a paste form, it is troublesome to open the entire amount of the stored miso into the container, and the hands may be stained when opened.

[0006] In retort sterilization, not only general bacteria but also heat-resistant bacteria can be completely killed by treating at a high temperature condition of about 130 ° C, but the contents (misoya) sealed in a bag are sealed. There is a major drawback that the taste of the ingredients is impaired.

[0007]

[Means for Solving the Problems]

 Accordingly, the present inventor has proposed a method of producing an instant food in a container of soups that has solved the disadvantages of the above-mentioned prior art, by providing a relatively small-capacity first storage room at the bottom and connecting the storage room above it. In general, a bowl-shaped or cup-shaped container having a second storage chamber for forming a relatively large-capacity space is prepared. A method was devised in which the first storage chamber was hermetically sealed after filling in a state in which various ingredients were mixed, and then heat-sterilized before, after, or before and after the hermetically sealed.

[0008] An object of the present invention is to provide a container having a shape that can be suitably used in carrying out the above method.

That is, the instant food container for soups according to the present invention is a generally bowl-shaped or cup-shaped container integrally molded from a heat-resistant material, and has a bottom surface and a first wall surface rising from an outer peripheral edge of the bottom surface. A step extending substantially horizontally outward from the upper edge of the first wall, a second wall rising from the outer peripheral edge of the step, and a flange extending substantially horizontally outward from the upper edge of the second wall. The bottom and the first wall form a relatively small-capacity first storage chamber for storing the seasoning, which is the raw material of soups, and the necessary ingredients in a mixed state. At the same time, a second storage chamber surrounded by a second wall surface is formed above the first storage chamber, and the first storage chamber is hermetically sealed with a step in which the seasoning and ingredients are stored in the first storage chamber. Sealing material can be provided, and this sealing material A relatively large-capacity space is formed when the first storage room and the second storage room are connected to each other after removal, and soups can be easily made by pouring hot water into this space. .

[0010] A second aspect of the present invention is the container according to the first aspect, wherein a lid member is attached to and detached from the upper end edge of the second wall surface.

According to a third aspect of the present invention, the container according to the first aspect further includes a flange portion extending substantially horizontally outward from an upper edge of the second wall surface, and a lid member is detachably attached to the flange portion. It is characterized by being done.

According to a fourth aspect of the present invention, in the container according to the first aspect, an upper projection is provided on the stepped portion, and a sealing material is brought into close contact with the projection.

[0013]

[Embodiment of the invention]

 FIG. 1 shows an instant miso soup container 1 as one embodiment of the present invention. The container 1 has a generally bowl shape integrally formed of a heat-resistant material such as heat-resistant plastic, and has a bottom surface 2, a first wall surface 3 rising from an outer peripheral edge of the bottom surface, and a substantially horizontal outer side from an upper edge of the first wall surface. , A second wall 5 rising from the outer peripheral edge of the step, a flange 6 extending substantially horizontally outward from the upper edge of the second wall, and a diagonally lower portion from the leading edge of the flange. And a hanging part 7 extending to

The first storage chamber 9 having a relatively small capacity formed by the bottom surface 2 and the first wall surface 3 is a state in which miso, which is a seasoning serving as a base for soups, and necessary ingredients are mixed. It is formed so as to have a slightly larger capacity after considering the total amount of them in advance.

The second storage chamber 10 formed continuously above the first storage chamber 9 is surrounded by the second wall 5, and when a space continuous with the first storage chamber 9 is formed, approximately one person is formed. It is formed so as to have a capacity to accommodate an appropriate amount of miso soup.

The first storage chamber 9 and the second storage chamber 10 are bounded by a step portion 4, and a seal member 11 can be provided in the step portion 4. In the illustrated embodiment, an upward projection 8 is provided on the step portion 4 and the sealing material 11 is brought into close contact with the upper projection 8 by heat sealing or the like. Further, an optional lid member 12 can be detachably attached to the flange portion 6 at the upper end of the container.

A specific usage of the container 1 will be described. First, the first accommodating chamber 9 at the bottom of the back is filled with a required amount of seasoning to make soup only for one person, and then optionally. Fill ingredients. Thereby, the first accommodating chamber 9 is filled with the miso and the ingredients together (in a mixed state). Ingredients such as vegetables such as radishes, mushrooms such as enoki mushrooms, tofu, seaweed, etc., which are commonly used as miso soup, can be filled in. It is preferable to cut them into small dice. Further, in order to eliminate contamination of various bacteria as much as possible, it is preferable to fill the ingredients which have been pre-dried to a certain water content or less.

Next, the miso and the ingredients filled in the first storage chamber 9 are subjected to a sterilization treatment using high-temperature steam, and the ingredients are cooked using the heating atmosphere at that time. The sterilization treatment can be performed, for example, by holding the container in a steam atmosphere at about 100 ° C. for a predetermined time (eg, about 5 minutes).

As a more preferable sterilization treatment method, a plate capable of accommodating a plurality of containers filled with miso and ingredients in the first accommodation chamber 9 is caused to travel along a predetermined circulation path, and A sterilization station is provided at a predetermined position in, and the plate is stopped at the sterilization station for a predetermined time to perform a sterilization process. The sterilization station is provided with a pair of upper and lower chambers at opposing positions across the circulation path.After the plate reaches the sterilization station and stops, the upper and lower chambers are relatively moved toward each other to form a closed space. By introducing a vapor having a predetermined vapor pressure into the closed space in a saturated state, food (miso and ingredients) in a container supported by a plate in the closed space is sterilized by heating. This simultaneously sterilizes the container itself.

The sterilization in the closed chamber is performed by using high-temperature pressurized steam of 100 ° C. or higher, preferably 130 to 140 ° C., so that a large number of sterilized chambers can be accommodated in the closed chamber within a few tens of seconds. Can be performed collectively for all containers. The temperature of the steam is correlated with the pressure, and at a pressure of 3 kg / cm2, the steam temperature is about 140 ° C. The steam pressure can be about 2.7 to 3.5 kgf / cm2, and is injected into the closed chamber from the steam generator. By performing sterilization using high-pressure high-temperature steam at 130 to 140 ° C., general viable bacteria and heat-resistant viable bacteria that may be contained in miso and ingredients can be completely killed.

Particularly preferably, the introduction of the high-pressure high-temperature saturated steam is repeated a plurality of times with a predetermined time as one cycle. That is, a plurality of sterilization stations are provided at equal intervals in the circulation path, and the pair of chambers is provided in each sterilization station, and the above processing is repeated. The steam flash time of one cycle and the number of repetitive treatments vary depending on the treatment conditions such as the type and amount of food (particularly ingredients) to be sterilized and the pressure (temperature) of the steam used. The steam flushing process can be repeated about 5 to 10 times. Such intermittent or intermittent pressurized heat sterilization enables effective sterilization without impairing the flavor and taste of ingredients and non-processing without steam flashing. Since the containers can be transferred to the next process during the interval, the operation of the production line can be made more efficient and faster.

The step portion 4 of the container 1 secures an area for heat-sealing the sealing material 11 when the first accommodating chamber 9 is hermetically sealed as described below, and also transfers the container by the plate as described above. At this time, it is also useful to provide a holding portion or a locking portion for holding the container with the portion below the first wall surface 3 accommodated in the opening of the plate.

After the miso and the ingredients are pressurized and steam-sterilized in this manner, the first storage chamber 9 is hermetically sealed with a sealant 11. In this step, an appropriate UV-sterilized sealing material 11 is heat-sealed on the step 4 around the periphery of the first storage chamber 1, preferably on the upper protrusion 8, and then, if necessary, unnecessary portions of the sealing material 11 are removed. This can be done by trimming.

The sealing material 11 preferably has an area larger than the area surrounded by the projection 8, so that a part of the sealing material 11 outside the projection 8 is left in a non-adhered state. Therefore, the work of peeling off the sealing material 11 by holding the non-adhered portion by hand at the time of use described later can be easily performed.

The container 1 is transported by a conveyor or the like after the pressurized steam sterilization process and before the sealing process, but during this time, secondary contamination due to exposure to the outside air is prevented for a short time. For this purpose, the area from the outlet of the pressurized steam sterilizer to the hermetic sealing machine is preferably installed in a clean booth having a degree of cleanness of about 100 to 1,000.

After the hermetically sealed, it is cooled by any method such as leaving it at room temperature or passing the container through a cold water tank. When the hermetically sealed first storage chamber 9 is cooled from the high-temperature atmosphere during pressurized steam sterilization, the inside of the first storage chamber 9 becomes negative pressure, but the capacity of the first storage chamber 9 itself is relatively small. Therefore, the sealing material 11 is only slightly deformed into the first storage chamber 9 and does not affect the entire container 1 at all. Here, if the entire container 1 is subjected to high-temperature pressurized steam sterilization in a sealed state and then cooled, the internal space of the entire container (that is, the first storage chamber 9 and the second storage chamber 10 are continuously formed) has a large capacity. The space) is deformed by negative pressure, or is damaged in extreme cases. One of the reasons that the shape of the container used in the present invention has the first storage chamber 9 for the miso and the ingredients at the back bottom as described above and that only this portion is hermetically sealed is that This is to minimize deformation of the container when subjected to a reduced pressure atmosphere.

After cooling, chopsticks, forks, spices and the like are placed on the sealing material 9 as required, and an optional lid member 12 is attached on the container flange 6 as necessary, and Instant miso soup is obtained. The cover member 12 is simply put on the flange portion 6 and can be easily attached and detached.

This instant miso soup in a container is used in a home, a convenience store, or the like, after removing the lid member 12 and peeling off the sealing material 11, the first storage chamber 9 and the second storage chamber 10 are integrated. Just pour hot water into the space of capacity and you can immediately eat it as miso soup. Furthermore, since the lid 12 can be attached again after the hot water is poured, it is possible to move without spilling over a short distance, so that it is possible to carry with the hot water put in a convenience store or the like. it can. Similarly, for vendors selling lunch boxes on trains and at stations, simply preparing hot water pots can provide hot and delicious miso soup simply by adding hot water to containers according to orders. It can take a sales form that meets the needs of users.

The present invention is not limited to the above embodiment. For example, the sterilization process is not limited to high-pressure, high-temperature saturated steam, and may be performed by intermittent flashing of non-pressurized high-temperature steam. In the case of using high-pressure, high-temperature saturated steam, the treatment can be performed at a high temperature of 100 ° C. or more. Therefore, not only general viable bacteria but also heat-resistant viable bacteria can be completely killed. However, it can be a so-called long-life food that can be stored for a long period of several months to one year or more, and is suitable for sale in supermarkets and the like. On the other hand, in the case of high-pressure steam without pressurization, the atmosphere stays in a high-temperature atmosphere of about 100 ° C, so that heat-resistant viable bacteria cannot be completely killed. However, even in this case, storage for several days to one week is possible. Therefore, it is very useful as a so-called middle-life food for convenience stores, lunch centers, and lunch box vendors.

Further, instead of or in combination with steam sterilization, sterilization treatment by microwave irradiation or far-infrared ray irradiation may be performed. In the case of using both steam flash and microwave irradiation, in the configuration of the steam sterilizer described above, microwaves are sealed from the magnetron through a waveguide penetrating one or both of the upper and lower chambers. And irradiate the food in the container. Alternatively, in some cases, it is possible to irradiate the microwave from outside the chamber without opening the waveguide.

In the above description, the first storage chamber 9 is hermetically sealed after the sterilization treatment. However, as long as a sufficient sterilization effect can be obtained, the sterilization treatment may be performed after the sealing and sealing, or A sterilization treatment may be performed before and after the hermetic seal. In the case of sterilization treatment by steam flash, if the treatment is performed after hermetically sealing, it is preferable to perform the treatment before hermetically sealing because the steam does not easily penetrate into the container and a sufficient disinfection effect cannot be obtained. In the case of irradiation, a sufficient sterilizing effect can be obtained for the material only in the first storage chamber 9 even after the hermetic sealing, and the secondary contamination preventing effect is also excellent.

The present invention relates to a container for an instant food product of soups, but is not limited to soups and miso soup. Other Japanese foods such as pork juice and pentin juice, consommé soup, It targets a variety of soups such as potage soups, minestrone and other Western food soups, Tegutan and other Korean soups, and Tom Yum Goong and other ethnic soups. In the first storage chamber 9 at the bottom of the container, there is a solid or conical or paste-like soup material (condiment) which is diluted by pouring hot water into the soup having a thickness suitable for drinking. Soup ingredients are accommodated. In addition, cold soup may be used, in which case cold water is poured and drunk. Ingredients are not necessarily required, and only the seasoning serving as the base of the soup may be stored in the first storage room 9. Further, seasonings such as miso may be used in a state where a pH adjuster and other additives are added as necessary.

Further, the shape of the container shown in FIG. 1 is only an example of the embodiment of the present invention, and any shape may be used as long as it satisfies the requirements described in claims. Since the shape of the container of the present invention is close to the dishes (bowl and cup) generally used for drinking soups, it is possible to eat and drink without discomfort as soups.

[0034]

[Effect of the invention]

 According to the present invention, there is provided a container which can be stored for a long period of time, and which is preferably used for instant foods such as miso soup and other soups which can be drunk by simply peeling off the sealing material and pouring hot water. This is an extremely significant advantage for both traders and consumers.

[Brief description of the drawings]

FIG. 1 is a side sectional view showing an instant miso soup container according to an embodiment of the present invention.

[Explanation of symbols]

 DESCRIPTION OF SYMBOLS 1 Container 2 Bottom surface 3 First wall surface 4 Step part 5 Second wall surface 6 Flange part 7 Hanging part 8 Upper projection 9 First storage room at bottom part of container 10 Second storage room 11 Sealing sealing material 12 Cover material

Claims (4)

[Utility model registration claims] 1. A generally bowl-shaped or cup-shaped container integrally formed of a heat-resistant material, comprising a bottom surface, a first wall surface rising from an outer peripheral edge of the bottom surface, and a substantially horizontal outward from an upper edge of the first wall surface. A state in which a seasoning serving as an ingredient of soup and necessary ingredients are mixed by a bottom portion and a first wall surface having a step portion extending and a second wall surface rising from the outer peripheral edge of the step portion. A first storage chamber with a relatively small capacity for storing at is formed, and a second storage chamber surrounded by a second wall is formed above the first storage chamber, and a seasoning is provided in the first storage chamber on the step portion. A sealing material for hermetically sealing the first storage chamber can be provided in a state in which the first storage chamber and the second storage chamber are removed and the first storage chamber and the second storage chamber are connected. A relatively large capacity space is formed, and it is easy to pour hot water into this space. An instant food container for soups characterized by the ability to make soups. 2. The container according to claim 1, wherein a lid member is detachably attached to an upper edge of the second wall surface. 3. The apparatus according to claim 1, further comprising a flange portion extending substantially horizontally outward from an upper edge of the second wall surface, wherein a lid member is detachably attached to the flange portion. Container. 4. The container according to claim 1, wherein an upper projection is provided around the step, and a sealing material is brought into close contact with the projection.