JP2001275601A - Method for sealing container of natto (fermented soybean) - Google Patents

Abstract

PROBLEM TO BE SOLVED: To heighten the productivity of a sealing step of a container of Natto by forming an unstuck part simultaneously with the sealing operation, and further to efficiently produce a sealed container of the Natto without damaging the commercial value. SOLUTION: This method for sticking a sheet-like lid body 2 of a thin film to a flange edge 12 of a container body 1 having the flange edge 12 protruded outward from the rim part of an upper opening by using a thermocompression sealing means, comprises forming one or plural unstuck parts 4 having small distances in the circumferential direction in the sticking part 3.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a natto container in a small package for commercial use, and more particularly to a method for sealing a natto container which increases production efficiency and does not impair the commercial value.

[0002]

2. Description of the Related Art As shown in FIG. 8, a natto packaging container which is generally commercially available is formed by bulging a synthetic resin sheet into a dish shape and projecting a flange edge outward at a peripheral edge of an upper opening. After the required amount of natto is accommodated in the natto container body 1 thus put, a partition sheet is put thereon, a seasoning liquid bag or a pepper wrapping bag is put therein, and the sheet-like lid 2 is thermocompressed on the flange edge. And sealed before shipping.

[0003]

In the production of natto, raw soybeans are steamed under pressure, inoculated with natto, and then packed in containers.
They are put in a room (muro) at 2 to 45 ° C. for about 24 hours to propagate the bacteria and then shipped. However, it takes a long time to decompose the soybean tissue softly and ferment it into a so-called stringing state, which increases the production cycle, lowers production efficiency, and increases overheads. As a means of shortening and increasing the production efficiency, after the breeding operation of the bacteria in the above-mentioned chamber, the fermented natto still in the middle of fermentation promotion is put in a container together with required seasoning bags and the like, sealed, shipped, and shipped in the container at the distribution stage. A method for promoting the fermentation is proposed.

However, in this method, the fermentation gas generated by the fermentation promoting action of natto in the container fills the container, the internal pressure increases, and the lid 2 expands abnormally as shown in FIG. In addition to impairing the appearance, it is difficult to provide a delicious stringy natto product containing a large amount of glutamic acid by decomposing soy components by restricting the suitable fermentation of natto bacteria, which is an aerobic spore-forming bacterium. However, it has been confirmed that there is an important problem to be solved, that is, a reduction in commercial value.

Therefore, the present inventor aims to solve such a technical problem, and in producing and selling natto,
As described above, the natto that has not yet been removed from the room, is still in the middle of promoting fermentation, is immediately sealed in a container, and is shipped. The present invention has developed a method of sealing a natto container which can promote a sufficient fermentation promoting action in a container and can provide an optimally fermented natto product having a commercial value to the market.

[0006]

Means for Solving the Problems The structure of the method for sealing a natto container according to the present invention, which has been adopted in order to achieve this object, will be described using the same reference numerals as in the drawings showing the embodiment. In a method of bonding a thin film sheet-like lid 2 to the flange edge 12 of the container body 1 made of a synthetic resin sheet having an outwardly projecting flange edge 12 by thermocompression sealing means, Sometimes, one or more non-bonded portions 4 are formed between the bonded portions 3 at small intervals in the circumferential direction.

As a means for carrying out this method, when the lid 2 is sealed to the container body 1 by means of thermocompression bonding, the pressing surface f against the lid 2 is recessed at one or more places. It is preferable to use a heating mold M having a recess h formed by pressing the lid 2 against the container main body 1 from the upper surface and to bond the lid 2 by heating and pressing.

[0008]

DESCRIPTION OF THE PREFERRED EMBODIMENTS In carrying out the present invention,
It is preferable that the container main body 1 uses a synthetic resin sheet such as PET or polystyrene foam and is manufactured by bulging molding. The lid 2 uses a laminate sheet. The sheet used is a sheet whose outline has been removed in advance, but it may be formed integrally with the same material as the container body 1 in a folded state. Container body 1
Has a shape in which a flange edge 12 protruding outward is integrally provided on an upper opening peripheral edge portion 11.
It is preferred that the upper surface of the cover 2 is provided with a surface for thermocompression bonding of the lid 2, and in particular, this thermocompression bonding surface is provided, for example, over the entire periphery of the flange edge 12 in order to complete thermocompression bonding. The ribs 13 are formed, or the inner or outer part of the flange edge 12 in the width direction is formed as a stepped portion 13a one step higher than the other parts, so that the width of the thermocompression bonding surface is formed to be small and heat fusion is performed. It is preferable that the heat of fusion at the time can be concentrated.

Since the non-adhesive portion 4 is for intentionally discharging the fermentation gas generated during the fermentation of natto to the outside of the container after the lid 2 is sealed, a small amount of the non-adhesive portion 4 may cause gas leakage. Any material can be used as long as the gas can flow therethrough. In order to prevent insects and foreign matter from entering the inside of the container through the non-adhesive portion 4, a small width is preferable, for example, 2 to 10 mm in the circumferential direction. Of the degree, preferably 3-8
mm is suitable. The number of formed portions may be one, and may be set as appropriate, such as forming one or two places on a pair of opposite sides of the container, or forming them on all sides.

By forming the non-adhesive portion 4, the gas generated during the fermentation of natto is released to the outside through the non-adhesive portion 4, so that the unfinished fermentation can be performed just after the fermentation from the chamber. Can be packaged and shipped. Therefore, it is possible to shorten the production cycle and reduce the cost, and since the fermentation gas is not trapped inside, the lid expands due to the fermentation gas at the distribution stage, resulting in a defective product. There is no contingency that can be considered.

[0011]

DESCRIPTION OF THE PREFERRED EMBODIMENTS The embodiments of the present invention will be described below in detail with reference to the drawings. FIG. 1 is a perspective view showing an opened state of a container according to an embodiment of the present invention, FIG. 2 is a plan view thereof, FIG. 3 is a front view for explaining a sealing method, and FIG. 4 is a front view showing a closed state of the container. FIG. 5
FIG. 3 is a plan view showing the closed state.

The container shown in FIGS. 1 and 2 is an example of a target container for carrying out the method of the present invention. The container is a natto container of a well-known shape formed by bulging a synthetic resin sheet and having a flange edge 12 protruding outward at an upper opening peripheral edge portion, as shown in these drawings.
The structure has a structure in which a continuous sealing rib 13 is annularly provided on the flange edge 12 as a thermocompression bonding portion with the lid 2.

Thus, the container body 1 having such a structure is provided.
As shown in FIG. 3, the means for sealing the lid 2 is such that the heating / pressing surface f is not a flat surface, but in one place or in a plurality of appropriate places, and in FIG. As shown in FIG. 3, a heating die M having depressions h, h which are recessed upward in FIG. Then, the lid 2 is pressed against the container body 1.

In this manner, the heated and pressurized lid 2
As shown in FIG. 4, a portion heated and pressed by a heating mold M is fused to the sealing rib 13 of the container body 1 and sealed.

However, as shown in a plan view in FIG. 5, the portion of the lid 2 which has been heated and pressed by the heating mold M is bonded as a bonding portion 3 as shown by a thick black line. The portion of the heating mold M facing the depressions h, h
The non-bonded portions 4 are formed as non-pressed portions that are not heat-pressed.

In this manner, the portion formed as the non-adhesive portion 4 at an appropriate portion of the adhesive portion 3 discharges the expanded fermentation gas in the process of forming natto, which is generated in the container and expanded, to the outside of the container. It acts as a ventilation section to prevent the internal pressure from increasing.

FIG. 6 shows another container sealed with a lid formed by the same means as described above. In FIG. 6, the lid 2 is located at one location on each of the upper and lower sides of the container. Are shown as having non-bonded portions 4... Addressed to five locations on the left and right sides. The non-adhesive portions 4 are formed, for example, by forming the non-adhesive portions 4 and 4 formed on the upper and lower sides and addressed to one location, or by forming the five non-adhesive portions 4 and 4 on the left and right sides. A non-adhesive portion 4 is formed on the bottom of the mold M, and a desired one can be obtained by appropriately changing the number and width of the recesses h formed on the bottom surface of the mold M. .

Although the non-adhesive portion 4 does not adhere to the rib 13, it is substantially in contact with the rib 13, so that insects and foreign matter hardly enter the container from the outside. Therefore, it is preferable that the width is small, for example, about 2 to 10 mm in the circumferential direction,
Preferably about 3 to 8 mm is suitable.

The portion to which the lid 2 is adhered does not need to be provided with the ribs 13 as in the container of the above-described embodiment. For example, the lid 2 is adhered to the entire surface of the flange edge 12. For example, as shown in FIG. 7, a part of the inner side in the width direction of the flange edge 12 or a part of the outer side is formed in a step 13 a which is one step higher than the other parts, The flat surface as the higher step may be used as the thermocompression bonding surface of the lid 2.

Although the embodiments which are considered to be representative of the present invention have been described above, the present invention is not necessarily limited to the structures of these embodiments, but includes the structural requirements of the present invention and is referred to as the present invention. The present invention can be implemented by appropriately modifying it within the range of achieving the object and having the following effects.

[0021]

As is apparent from the above description, the present invention relates to a natto container in which a vent portion is formed in a sealing portion between a container body and a lid, and the fermentation action is not completed. Conventionally, a container with a sealed structure equipped with a vent that allows fermentation to continue in the product distribution process for fermented gas produced by fermentation of natto in containers packed and shipped in the middle of the process and to discharge the fermentation gas generated by the fermentation out of the container This has a remarkable effect that it can be efficiently obtained without increasing the number of steps in the same steps as the lid sealing means provided.

[Brief description of the drawings]

FIG. 1 is a perspective view showing a container in an open state.

FIG. 2 is a plan view of the container.

FIG. 3 is an explanatory front view of a lid sealing means.

FIG. 4 is a front view showing the container after the lid is sealed.

FIG. 5 is a plan view for explaining a sealed state of a lid of the container.

FIG. 6 is a plan view of another container corresponding to FIG. 5;

FIG. 7 is a cross-sectional view of a main part in a closed state of a container of another shape.

FIG. 8 is a front view showing a conventional natto container.

[Explanation of symbols]

 DESCRIPTION OF SYMBOLS 1 Container main body 11 Upper opening peripheral edge 12 Flange edge 13 Sealing rib 2 Lid 3 Adhesive part 4 Non-adhesive part M Heating mold f Mold pressing surface h Mold dent

Claims (3)

[Claims] 1. A synthetic resin sheet-made container body (1) provided with a flange edge (12) projecting outward at an upper opening peripheral edge portion, wherein the flange edge (12) has a thin film sheet-like lid. (2)
In the method of bonding by thermocompression sealing means,
A method for sealing a natto container in which one or more non-adhesive portions (4) are formed between the adhesive portions (3) in the circumferential direction at the time of the thermocompression sealing. 2. A thermo-compression seal of the lid (2) is provided on a sealing rib (13) formed continuously over the entire periphery of a flange edge (12) of the container body (1). 2. The method for sealing a natto container according to claim 1, wherein the method is performed. 3. A container body, wherein a thermo-compression sealing means of the lid body (2) uses a heating mold M provided with a depression h formed by recessing a pressing surface f at one or more locations. The method for sealing a natto container according to claim 1 or 2, wherein the method is performed by pressing the lid (2) from above on (1).