JP2002179174A - Fermented soybean container - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a new fermented soybean container in which either a seasoning material or some other seasoning materials or the like can be easily poured or fed directly without opening its lid and without staining hands, its covering film can be eliminated and a product manufacturing line can be simplified. SOLUTION: This fermented soybean container is comprised of a container main body having its sectional shape formed into a substantially notched shape, and a lid member capable of opening or closing an upper opening of the container main body. A flat surface part of the lid member is formed with a seasoning and spice or the like storing notch opened toward the container main body. A bottom surface of the flat surface segment of the storing notch is formed into such a depth where it may abut against the fermented soybean not covered with the covering sheet. The storing notch is sealed at the opening by an easy- breakable seal member under a state in which the seasoning and spice or the like are stored. A top surface of the storing notch segment is depressed to cause the breakage protrusions formed in the storing notch to break the easy- breakable seal member and then the seasoning material and the spice or the like are poured directly into the fermented soybean.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to an easy-to-handle natto container capable of easily pouring a seasoning or a seasoning material directly into a container body without opening a cover and without soiling fingers.

[0002]

2. Description of the Related Art For example, in the case of a natto container, a soybean soaked with raw soybeans and inoculated with natto inoculated into a container made of paper or synthetic resin having a substantially concave cross-sectional shape is used. After fermentation by a conventional method, and after this or after aging, the opening of the container is sealed with a lid such as a lid or a top seal. At present, the conventional natto container encloses a seasoning bag, mustard bag and the like on a film covering the natto surface.

[0003] However, in the natto container of the type in which the above-mentioned conventional seasoning bag or mustard bag is enclosed, when eating natto, the lid is opened, and after each bag is taken out, the natto is taken out.
Since the coating film must be removed and then the seasoning bag and, if necessary, the mustard bag must be opened and natto mixed, these must be stirred and mixed. Is very complicated, it is difficult to open when the hands are wet, and it is difficult for children to open the work. In addition to the fact that the seasoning and the like are easily scattered and adhered, there is a problem that the cleaning of each bag and the coating film after opening is complicated.

The present invention has been made in view of the above-mentioned circumstances, and it is an object of the present invention to easily add a seasoning or a seasoning material without opening a cover without soiling hands.
It is another object of the present invention to provide a new natto container that can be poured directly, can eliminate the need for a coating film, and can simplify a product manufacturing line.

[0005]

In order to achieve the above object, according to the present invention, there is provided a container body having a substantially concave cross section, and a lid capable of opening and closing an upper opening of the container body. , A natto container is formed, and a seasoning liquid / savory etc. storage recess which opens toward the container body is formed in the flat portion of the lid, and the flat bottom surface of the seasoning liquid / savory etc. storage recess is formed in the container. The seasoning liquid, spice, etc. storage recess is formed at a depth in contact with the upper part of the natto that is stored in the main body and the coating sheet is not coated, and the seasoning liquid, spice, etc. storage recess is easily breakable in a state in which the seasoning liquid, spice, etc. are stored. The opening is hermetically sealed, and a breakable projection having a tip extending in the easily breakable seal direction is formed in the concave portion for storing the seasoning liquid, spice and the like. Press the ceiling surface of the storage recess into the container body. The breakable projection is configured to break the easily breakable seal body and inject the seasoning liquid, spice, etc. contained in the seasoning liquid, spice, etc. storage recess directly into the natto. It is.

[0006] With this configuration, in the natto container according to the present invention, the seasoning, seasoning utensils, and the like can be stored in the direction toward the container main body without opening the lid. By simply pressing, seasoning liquids and condiments can be easily and directly poured without soiling the hands, and the coating film can be eliminated, thus simplifying the product manufacturing line. it can.

According to the present invention, the easily breakable seal body is formed by applying strength, elasticity or shape treatment such that the broken portion does not fall on natto when broken by the breakable projection. It is characterized by the following. Specifically, for example, it is desirable that the rupturable portion of the easily rupturable seal body is formed such that a portion to be pressed and ruptured is made into a thin film brittle shape and a remaining portion is left.

According to the present invention, when the easily breakable seal body is broken by the breakable projection, there is no fear that the broken pieces fall into the natto and are mixed. Natto can be eaten safely and easily.

Further, according to the present invention, vents such as vent grooves and vents are provided at portions of the lid that do not come into contact with natto, for example, around the flat portion of the lid or at the flange of the container body, ie, to prevent liquid leakage. A ventilation means is formed.

[0010] With this configuration, in the present invention, it is possible to prevent inadvertent leakage of the stickiness and juice of natto from the vent.

According to the present invention, when any one of the above natto containers is stacked in a plurality of stages, the bottom of the container main body of the natto container placed at the top is the lower natto container. In order to prevent the seasoning liquid / savory etc. storage recess formed on the lid body from being carelessly pressed and to prevent the breakage projection from malfunctioning at the time of stacking shipment, the diameter of the seasoning liquid / savory etc. storage recess is reduced. Is formed smaller than the diameter of the bottom of the container body.

Another means for preventing the breakable projection from malfunctioning during the above-mentioned stacking is as follows: the bottom of the container main body of the natto container placed on the upper side and the upper surface of the lid of the lower natto container. And a buffer plate may be interposed between them.

Further, as another means for preventing the breakable projection from malfunctioning at the time of the above-mentioned step-by-step shipment, the peripheral portion of the bottom surface of the container main body of the natto container disposed at the top is projected downward. A skirt portion or a leg portion is formed, and the skirt portion or the leg portion abuts a container body bottom surface portion of the upper natto container with a seasoning liquid / condiment storage recess formed on the upper surface of the lid of the lower natto container. It can also be formed so as not to have a height.

[0014]

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS The present invention will be described below in detail based on an embodiment shown in the accompanying drawings.

FIG. 1 shows a natto container C1 according to a first embodiment of the present invention. The natto container C1 according to this embodiment is made of polyethylene terephthalate (PET), expanded polystyrene (PS) or polypropylene. A container body H having a substantially concave cross-sectional shape made of resin such as (PP) or processed paper, and a lid L for opening and closing an opening of the container body H;
It is composed of

The lid L is formed of a synthetic resin such as polystyrene, polypropylene, polyethylene terephthalate, etc., which has excellent liquid tightness and is resistant to breakage. It is formed transparent or translucent so that the storage state of the seasoning liquid / condiment storage recesses 6 and 7 can be visually recognized. In addition, mustard stored in the storage recess 7 such as a seasoning liquid and a spice contains a volatile component,
Since this volatile component inhibits the fermentation of natto, in the present embodiment, a material capable of preventing the volatilization of the volatile component, for example, polyethylene terephthalate, or K-coating of synthetic resin, alumina oxide deposition or silica deposition, etc. It is desirable to perform a vapor deposition process.

That is, the lid L has a flange portion 1 overlapped with the flange portion 20 of the container main body H, and a peripheral side wall portion 2 which is dropped downward from the inner peripheral edge of the flange portion 1.
And a flat portion 3 horizontally connected from the lower end portion of the peripheral side wall portion 2 and a natto seasoning and mustard, which are seasoning liquids and condiments, which are recessed in the flat portion 3 in a substantially inverted concave shape. The storage recesses 6 and 7 are stored independently of each other, and the easily breakable seal body 15 that seals the storage recesses 6 and 7 is provided.

A plurality of ventilation grooves 9 having a semicircular cross section are formed in the peripheral side wall 2 at predetermined intervals, and the lower ends of the ventilation grooves 9 are formed as follows. Vent channel 10 having a semicircular cross section recessed in the flat portion 3
It is configured to be connected to the communication. By forming the semi-circular grooves in the cross-sectional shape in the peripheral side wall portion 2 and the flat surface portion 3 as described above, a function as a rib is obtained, so that the rigidity of the lid L can be improved. In this embodiment,
Vent holes 14 are formed at required intervals in the vicinity of the outer peripheral edge of the flat portion 3. With this configuration, natto N
Aeration required for the fermentation of natto can be surely performed, and the configuration can be made such that the stickiness and soup of natto do not easily leak out of the natto container C1.

Further, each corner 1 of the peripheral side wall 2
1, 11, 11, and 11 are formed so as to bulge outward and to have a slight wedge shape toward the lower side.

The depth dimension of the peripheral side wall 2 is such that when the lid L is fitted and locked to the container body H, the lower surface of the flat portion 3 is the upper surface of the natto housed in the container body H. It is set to the size that closely adheres to. With this configuration, the coating film used in the conventional natto container can be abolished, and even if the coating film is abolished, the natto becomes dry and hard, or the bean color becomes black. Can be prevented, and the production line can be simplified. Of course, the protrusion height of each of the storage recesses 6 and 7 is
By setting the height so as not to protrude from the upper surface of the flange portion 1 of the lid L, the lid L does not become unstable when it is turned over and placed on a table surface. It is preferable that the storage recesses 6 and 7 are prevented from being pushed by the bottom surface 23 of the container body H of the natto container that is rigidly arranged, thereby preventing the breakage projections 16 and 17 from malfunctioning.

Next, a slightly larger storage recess 6 for storing the natto seasoning and a slightly smaller storage recess 7 for storing mustard are provided on the bottom of the upper natto container even when the natto container C1 is stacked. The material and thickness are selected so as to have a strength not to be crushed by the acting own weight, and as shown in FIG. Is a tip (lower end) 16a, 1
Break projections 16 and 17 in which 7a is formed in a wedge shape are suspended. Of course, the lengths of the breakable projections 16 and 17 are such that the tip portions 16a and 17a are shorter than the depths of the storage recesses 6 and 7. In addition, the storage recesses 6, 7
Is not limited to a square shape as in the illustrated example, but may be a circular shape, and may be formed in a polygonal shape including a triangle in order to improve strength.

Each of the storage recesses 6 and 7 configured as described above has a predetermined amount of the natto seasoning and mustard stored therein, and the opening thereof is sealed by the easily breakable seal body 15. . In the illustrated example, as shown in FIG. 2A, the openings of the storage recesses 6 and 7 are formed so as to protrude below the bottom surface 3 of the lid L, and the liquid on the periphery of the opening is formed. Although the description is made by taking as an example a case in which the structure is such that the tightness can be reliably obtained, the present invention is not limited to this case. , 7 and the bottom surface 3 of the lid L may be smoothed without steps.

The breakable projections 16 and 17 have a structure and a shape having both a structure maintaining strength such that the easily breakable seal body 15 does not break down naturally under normal conditions and a strength for breaking the easily breakable seal body 15. , And
When broken, as shown in FIG. 2 (C), it is configured to have a diameter that can secure a size for forming an opening through which stored items can flow down. Of course, the breaking projections 16, 17
Is molded integrally with the storage recesses 6 and 7 of the lid L by injection molding,
Alternatively, after the lid L is thermally molded (sheet molded), the breakable projections 16 and 17 can be formed separately, and these can be integrated by fusion or bonding. In addition, the fracture projections 16 and 17
The shape of the tip of is not limited to the one shown in the figure.
As long as it is a shape that can be obtained by punching the easily breakable seal body 15 and obtaining a broken shape in which the remnants do not fall into natto, for example,
The tip may have a single-edged shape.

On the other hand, the easily breakable seal body 15 is bonded in a liquid-tight manner to the openings of the housing recesses 6 and 7 by heat welding or an adhesive. It is formed by depositing aluminum or silica on PET having brittleness (weakness) that can be broken by pressing, or laminating various soft films on aluminum foil. Of course,
This material is a material that does not leak the natto seasoning or mustard, especially if the mustard leaks into the natto, fermentation failure occurs. It is desirable.

On the other hand, as shown in FIG. 1, the container main body H is formed in a size of 99 × 99 × 30 mm square. It is configured so that about 50 g is included. still,
In the present invention, the shape of the container body H and the material used are not limited to the above-described embodiment, and various known natto containers can be used. The material used is polyethylene terephthalate (PET) or polypropylene (PP). In addition to polystyrene (PS), paper, biopolymer, biodegradable polymer and the like may be used as natural materials.

That is, the container main body H includes a flange portion 20 formed in a shape overlapping with the flange portion 1 of the lid L,
The fitting step portion 21 extends downward from the inner peripheral edge of the flange portion 20, and a natto storage portion 22 formed substantially concavely below the horizontal step portion of the fitting step portion 21. Vertical irregularities are continuously formed on the peripheral wall surface of the natto storage unit 22, and irregularities are also continuously formed on the bottom surface 23.

The corner 2 of the fitting step 21
6, 26, 26, 26 are formed so as to slightly bulge outward so that the corners 11, 11, 11, 11 of the peripheral side wall 2 of the lid L are smoothly fitted and guided. The flat portion 21a connecting the corner portions 26, 26, 26, 26 is formed so as to slightly protrude toward the inside of the container, and the flat portion 21a is pressed against the peripheral side wall portion 2 of the lid L. It is configured to be. The lid L
Means for obtaining the engagement strength between the container body H and the container body H are not limited to the above-described embodiment, and the flange portion 1 of the lid L may be used.
And the flange 20 of the container body H are welded along the entire circumference of the flange, or partially by heat-sealing, or the outer peripheral end of the flange 1 of the lid L. Is extended downward to provide an extension piece, a hook is provided at the lower end of the extension piece, and the hook is engaged with the outer peripheral end of the flange 20 of the container body H. No problem.

When using the natto container C1 constructed as described above, first, about 50 g of a soybean soaked with raw soybeans and inoculated with Bacillus natto are contained in the container body H. Since Bacillus natto is an aerobic bacterium, even if the lid L is fitted to the container main body H, fermentation cannot be performed without aeration necessary for the growth of Bacillus natto during fermentation. However, for ventilation, it is desirable to make the natto container C1 according to this embodiment partially open without completely sealing it with the lid. The wall surface is formed so that the unevenness is continuous vertically, the unevenness is also provided on the bottom surface portion 23, the groove portion 9 is also formed on the peripheral side wall surface 2 of the cover L, and the ventilation groove is formed on the flat surface portion 3. Road 10 and vent 1
4, the lid L is connected to the container body H.
Can be fermented, but the fermentation can be performed with the lid L tentatively fitted to the container main body H and shifted slightly. Of course, after the fermentation, the lower surface of the flat portion 3 of the lid L comes into contact with the upper surface of natto by tightly fitting the lid L to the container main body H. 15 functions as a conventional coating film, so that natto can be prevented from drying and becoming hard.

On the other hand, a required amount of natto seasoning and mustard are previously injected into each of the storage recesses 6 and 7 of the lid L.
The opening is adhered and sealed by an easily breakable seal body 15.

Next, the case where natto in a product state is eaten will be described. In the natto container C1 according to the present invention, it is not necessary to first remove the lid L from the container body H.
After holding and holding the natto container C1 with one hand while holding the container, pressing the ceiling surface of the storage recesses 6 and 7 with the other finger toward the container body H as shown in FIG. When the breakable projections 16 and 17 arranged in the storage recesses 6 and 7 are lowered and further pressed, the breakable projections 16 and 17 break the easily breakable seal body 15 as shown in FIG. And
The seasoning for natto and mustard stored in the storage recesses 6 and 7 are poured directly into natto. Thereafter, when the pressing operation is stopped and the finger is released, the storage recesses 6 and 7 return to the original shape or a shape close to the original shape by the elastic force.
The breaking projections 16 and 17 recede into the respective storage recesses 6 and 7.

After the natto seasoning and the mustard are added according to the above procedure, the lid L is removed from the container body H. At this time, in the natto container C1 according to the present invention, since there is no conventional film on the natto, the natto can be easily adjusted to a desired taste by stirring and mixing the natto as it is. Can be eaten.
In addition, the removed lid L is turned over and placed on the table, so that the natto seasoning and mustard residue adhered to the easily breakable seal body 15 do not adhere to the fingers, the table or the tableware,
Furthermore, by fitting the natto into the container body H again after eating the natto, the natto odor is less likely to leak from the used natto container C1 and can be easily discarded, so that the usability is dramatically improved. Can be obtained.

FIG. 3 shows a modified example of the breakable projections 16 and 17. In this example, a star-shaped cross section is used instead of the wedge-shaped rod of the first embodiment. Except for the fact that the breakable projections 16A and 17A are formed so as to gradually decrease in diameter toward the distal end portion, the other configuration and operation are the same as those of the first embodiment, The same reference numerals are given to the embodiment examples, and the detailed description is omitted here.

FIGS. 4 to 6 show other examples of the structure of the breakable portion of the easily breakable seal body 15. In this example, FIGS.
As shown in FIG. 6 (A) and FIG.
Parts 15A and 15B which are pressed and broken by 6, 17
Between the groove and the other portion 15 so as to form a thin film shape.
5C and 15D are formed, and the grooves 15C and 15D are configured to be easily broken by a small pressing force by being pressed by the breaking protrusions 16 and 17, and the pressing is completed. After that, the grooves 15C, 1
The remaining pieces 15A, 15B broken along 5D are configured to remain connected to other portions, and
Except that 15B is not mixed into the natto, other configurations and operations are the same as those of the first embodiment. Here, it is omitted.

Each of the natto containers C1 configured as described above is
At the time of shipping, for example, three pieces are stacked and bundled with a band seal or the like and shipped. At this time, according to the present invention, it is possible to prevent malfunction of the breakable projections 16 and 17 at the time of stacking shipping. In order to prevent this, as shown in FIG. 7 (A), the diameter d2 of the bottom of the container body H of the natto container C1 arranged at the top is
A peripheral wall shoulder 18 provided in the middle of the peripheral wall 2 of the seasoning liquid / condiment storage recess formed in the lid L of the lower natto container C1.
(D1 ≦ d2), and the height dimension h1 from the bottom of the container body H to the ceiling of the storage recesses 6 and 7 is determined from the bottom of the container body H to the lid L. It is smaller than the height dimension h2 up to the peripheral wall shoulder 18 (h1 ≦
h2), the bottom surface of the container body H is moved to the position shown in FIG.
As shown in (1), by preventing the breakable projections 16 and 17 from malfunctioning during shipping and transport, the breakable seal body 15 is prevented from being inadvertently broken by arranging the cover L so as not to fall into the flat portion 3. It is desirable to package it in. Incidentally, in FIG.
The same components as those of the first embodiment are denoted by the same reference numerals as those used in the first embodiment, and the detailed description thereof is omitted here.

FIG. 8 shows another example of packaging at the time of the above-mentioned stacking shipment. In this packaging example, in order to prevent the breakage projections 16 and 17 from malfunctioning, a natto container arranged on the upper part is used. By providing a buffer plate B between the bottom surface of the container body H of C1 and the upper surface of the lid L of the lower natto container C1, the bottom surface of the container body H is positioned within the flat portion 3 of the lid L. The figure shows a case where it is configured so as not to fall down. In FIG. 8, the same components as those in the first embodiment are denoted by the same reference numerals as those used in the first embodiment, and detailed description thereof will be omitted.

Of course, according to the present invention, as another means for preventing malfunction of the breakable projection during the above-mentioned step-by-step shipment, although not specifically shown, the bottom of the container main body of the natto container disposed at the top is not shown. A skirt portion or a leg portion is formed by projecting a peripheral edge portion of the natto container downward, and the skirt portion or the leg portion is formed such that a container body bottom surface portion of an upper natto container is formed on a lid upper surface of a lower natto container. It may be formed so as to have a height that does not come into contact with the concave portion for storing the seasoning liquid, spice, etc.

[0037]

As described above, the natto container according to the present invention is constructed as described above, so that the seasoning and seasoning ingredients can be easily and directly poured without opening the lid without soiling the hands. In addition, many excellent effects can be achieved, such as eliminating the need for a coating film and simplifying a product manufacturing line.

[Brief description of the drawings]

FIG. 1 is an exploded perspective view of a natto container according to a first embodiment of the present invention.

FIGS. 2A and 2B are cross-sectional views of the natto container, wherein FIG. 2A shows a state in which a seasoning liquid / condiment storage recess is sealed with an easily breakable seal body, and FIG. (C) is a cross-sectional view showing a state in which the ceiling surface is pressed, and (C) is a cross-sectional view showing a state in which the breakable projection formed in the concave portion for storing the seasoning liquid, spice, etc. breaks the easily breakable seal body and the seasoning liquid, spice, etc. flow down. FIG.

FIG. 3 is a perspective view of a lid to which another configuration example of the breakable projection is applied.

FIG. 4 is a perspective view showing a shape of a broken portion of the easily breakable seal body of the natto container.

FIG. 5 is a plan view showing a shape of a broken portion of the easily breakable seal body of the natto container.

FIG. 6 is an explanatory cross-sectional view showing a rupture state of the rupture portion;
(A) shows the state in which the seasoning liquid / condiment storage recess is sealed by an easily breakable seal body, (B) shows the state in which the ceiling surface of the seasoning liquid / condiment storage recess is pressed, and (C) shows the seasoning liquid. -It is sectional drawing which respectively shows the state which remains when the breakable protrusion formed in the recessed part for storing spices etc. breaks the easily breakable seal body.

FIG. 7A is a cross-sectional explanatory view showing a preferred example of dimensions when stacking the natto containers, and FIG. 7B is a cross-sectional explanatory view showing a state where three natto containers having the same size are stacked. is there.

FIG. 8 is an explanatory cross-sectional view showing another stacking structure when the natto containers are stacked in three stages.

[Explanation of symbols]

 C1 Natto container H Container main body L Lid 3 Plane part 6,7 Storage recess 9 Vent groove 10 Vent groove path 15 Easy breakable seal body 16,17 Breakable protrusion 18 Peripheral side wall shoulder

Claims (7)

[Claims] 1. A container body having a substantially concave cross section and a lid capable of opening and closing an upper opening of the container body. The depth in which the seasoning liquid / seasoning storage recess is opened in the direction, and the bottom surface of the flat portion of the seasoning liquid / seasoning storage recess is in contact with the upper part of the natto stored in the container body and not covered with the coating sheet. The seasoning liquid / condiment storage recess is formed by sealing the opening of the seasoning liquid / condiment etc. in a state in which the seasoning liquid / condiment etc. is stored, and the seasoning liquid / condiment etc. A breakable projection having a tip portion extending in the easily breakable seal direction is formed in the storage recess, and the ceiling surface of the storage recess such as a seasoning liquid or a condiment is pressed inward into the container body to break the breakage. The protrusion breaks the easily breakable seal, causing seasoning liquid and spices A natto container characterized in that a seasoning liquid, a spice and the like stored in a storage recess are directly injected into natto. 2. The easily breakable seal body has been subjected to strength, elasticity, or shape treatment so that the broken portion does not fall on natto when broken by the breakable projection. 2. The natto container according to 1. 3. The natto container according to claim 2, wherein the breakable portion of the easily breakable seal body is formed such that a portion to be pressed and broken has a thin film brittle shape and a remaining portion is left. Natto container. 4. The natto container according to claim 1, wherein a liquid leakage preventing ventilation means is formed in a portion of said lid body which does not come into contact with natto. 5. When packaging a natto container according to any one of claims 1 to 4 in a plurality of steps,
The container body bottom surface of the natto container placed at the top is arranged so as not to inadvertently press the seasoning liquid / condimentary storage recess formed on the lower natto container lid so as to surround the seasoning liquid / condimentary storage recess. A natto container characterized in that the diameter of the shoulder of the side wall is smaller than the diameter of the bottom of the container body. 6. When packaging the natto container according to any one of claims 1 to 4 by stacking a plurality thereof,
A natto container, wherein a buffer plate is interposed between the bottom surface of the container main body of the natto container disposed at the top and the upper surface of the lid of the lower natto container. 7. When packaging the natto container according to any one of claims 1 to 4 by stacking a plurality of natto containers,
The peripheral part of the container main body bottom part of the natto container arranged at the top is formed having a skirt or a leg protruding downward,
The skirt portion or the leg portion is formed so that the bottom portion of the container main body of the upper natto container does not come into contact with the storage recess such as a seasoning liquid or a condiment formed on the upper surface of the lid of the lower natto container. A natto container characterized by the following.