JP2005088922A

JP2005088922A - Container for food

Info

Publication number: JP2005088922A
Application number: JP2003323634A
Authority: JP
Inventors: Yasumasa Kawate; 康正川手
Original assignee: NISSEY DELICA CORP
Current assignee: NISSEY DELICA CORP
Priority date: 2003-09-16
Filing date: 2003-09-16
Publication date: 2005-04-07

Abstract

PROBLEM TO BE SOLVED: To provide a container capable of preventing noodle from being soggy in hot water, and obtaining delicious instant noodle taking advantage of the original flavor and taste of soup. SOLUTION: The container for food comprises a container body 1 having a space part 1R to store noodle N, an upper lid 2 to cover an opening part 1a in an upper surface of the container body 1 in an opening/closing manner, and a middle container 3 having a space part 3R to store soup S in a state isolated from the noodle N stored in the container body 1. By cooking soup S by pouring hot water into the middle container 3 separate from the container body 1, the noodle N is prevented from being immersed in the soup S immediately before eating the noodle. COPYRIGHT: (C)2005,JPO&NCIPI

Description

本発明は、麺とスープからなる食品を収容する食品用容器に関する。 The present invention relates to a food container that contains a food comprising noodles and soup.

例えば熱湯を注ぐだけで喫食できる中華麺やそばやうどん等の即席麺は、その調理方法の手軽さから広く人気を集めている。一般に、この種の即席麺は、容器内に袋分けされた麺とスープと具材が収容されて市販されている。 For example, instant noodles such as Chinese noodles, buckwheat noodles, and udon noodles that can be eaten just by pouring hot water are gaining popularity because of their ease of cooking. In general, instant noodles of this type are commercially available, containing noodles, soup and ingredients in bags.

例えば特許文献１に開示された即席麺の場合、喫食時には、容器内に収容された麺の上に、小袋に入った粉末状スープや液体状スープと具材を容器本体内に移し換えて適量の熱湯を注ぎ、所定時間待った後にこれらをよく混ぜ合わせて喫食するものとしている。 For example, in the case of instant noodles disclosed in Patent Document 1, at the time of eating, an appropriate amount of powdered soup or liquid soup and ingredients contained in a sachet is transferred into the container body on the noodles contained in the container. The hot water is poured, and after waiting for a predetermined time, they are mixed well and eaten.

特開平９−３０１４１９号公報JP-A-9-301419

しかしながら、従来の即席麺においては次のような問題点があった。 However, the conventional instant noodles have the following problems.

従来の即席麺の調理方法は、粉末状スープや液体状スープを麺の上に直接かけて、このスープを麺と同じ容器内でかき混ぜて溶かすようにしているため、容器内で麺に付着したスープの溶け残りが起こることがある。すると、スープの濃さにバラツキが生じることになり、スープ本来の風味や旨味が損なわれてしまう。また、スープと麺を同じ容器内で調理するため、熱湯を注いでから喫食までの間に麺がスープに浸っており、所定時間以上を経過するとスープの熱により麺が湯伸びしてしまうという不具合がある。 The conventional method of cooking instant noodles is to apply powdered soup or liquid soup directly on the noodles and stir this soup in the same container as the noodles, so that they adhere to the noodles in the container. Undissolved soup may occur. As a result, the soup has a variation in the thickness of the soup, and the original flavor and umami of the soup are impaired. Also, because the soup and noodles are cooked in the same container, the noodles are soaked in the soup between pouring hot water and eating. There is a bug.

本発明は、このような事情に鑑みてなされたものであり、その目的とするところは、熱湯を注いでから喫食時までの間に麺がスープの中に浸ることによる麺の湯伸びを防ぐとともに、スープが持つ本来の風味や旨味を生かした美味しい即席麺が得られる食品用容器を提供することを目的とするものである。 The present invention has been made in view of such circumstances, and the object of the present invention is to prevent the noodles from spreading due to the noodles being immersed in the soup between pouring hot water and eating. At the same time, it is an object of the present invention to provide a food container that can obtain delicious instant noodles that make use of the original flavor and umami of soup.

前記目的を達成するために、請求項１に係る発明は、主食材の麺と副食材のスープからなる食品が収容される食品用容器であって、前記麺が収容される空間部を有する容器本体と、前記容器本体の開口部を開閉可能に覆う上蓋と、前記容器本体と前記上蓋との間に格納されて、容器本体に収容された麺から隔離した状態で前記スープが収容される空間部を有する中容器と、を備えたことを特徴とする食品用容器を提供するものである。 In order to achieve the above object, the invention according to claim 1 is a container for food containing a food consisting of noodles as a main ingredient and soup as a side ingredient, and a container having a space for accommodating the noodles. A main body, an upper lid that covers the opening of the container main body so as to be openable and closable, and a space that is stored between the container main body and the upper lid and that contains the soup in a state isolated from the noodles contained in the container main body A food container comprising: a middle container having a portion.

また、本願の請求項２に係る発明は、請求項１に記載された食品用容器において、前記中容器は、底部と周壁部を有する深皿状に成形され、周壁部にはその壁面を膨出して底部に向かって斜行させてなる注湯口が形成されていることを特徴とするものである。 Further, the invention according to claim 2 of the present application is the food container according to claim 1, wherein the inner container is formed in a deep dish shape having a bottom portion and a peripheral wall portion, and the wall surface is expanded on the peripheral wall portion. It is characterized in that a pouring gate is formed which is taken out and inclined toward the bottom.

また、本願の請求項３に係る発明は、請求項１に記載された食品用容器において、前記中容器は、底部と周壁部を有する深皿状に成形され、底部にはその一方端に向かって下る傾斜が設けられ、底部の他方端にはこの傾斜とは逆方向に下り傾斜した複数個の窪み部が形成され、窪み部の底面と傾斜の最下端の底面とが面一になっていることを特徴とするものである。 Further, the invention according to claim 3 of the present application is the food container according to claim 1, wherein the middle container is formed in a deep dish shape having a bottom portion and a peripheral wall portion, and the bottom portion faces one end thereof. The bottom end of the bottom is formed with a plurality of depressions inclined downward in the opposite direction to the inclination, and the bottom of the depression is flush with the bottom of the bottom of the inclination. It is characterized by being.

また、本願の請求項４に係る発明は、請求項１に記載された食品用容器において、前記容器本体の内部に前記中容器が格納され、容器本体の空間部に収容された麺と中容器の空間部に収容されたスープとが隔離されて容器本体の開口部が前記上蓋で密閉された状態において、容器本体内の空間部と中容器内の空間部とを連通させる連通路が形成されていることを特徴とするものである。 Further, the invention according to claim 4 of the present application is the food container according to claim 1, wherein the middle container is stored inside the container body, and the noodle and the middle container housed in a space portion of the container body. In the state where the soup contained in the space portion of the container body is isolated and the opening of the container body is sealed with the upper lid, a communication path is formed to communicate the space portion in the container body and the space portion in the middle container. It is characterized by that.

また、本願の請求項５に係る発明は、請求項１に記載された食品用容器において、前記上蓋は、その上面縁部に開設された湯切口と通気口を有し、湯切口と対向する縁部を凹ませてなる段部が設けられていることを特徴とするものである。 Further, the invention according to claim 5 of the present application is the food container according to claim 1, wherein the upper lid has a hot water cut opening and a vent opening formed on an upper surface edge thereof, and faces the hot water cut opening. A step portion having a recessed edge is provided.

また、本願の請求項６に係る発明は、請求項１に記載された食品用容器において、前記容器本体の内部に格納され、前記食品にトッピングする具材が収容される空間部を有する中皿を備えたことを特徴とするものである。 Further, the invention according to claim 6 of the present application is the food container according to claim 1, wherein the inner tray has a space portion that is stored inside the container body and that accommodates ingredients to be topped on the food. It is characterized by comprising.

また、本願の請求項７に係る発明は、請求項６に記載された食品用容器において、前記中皿は、前記中容器上に載置され、中容器の上面開口部を開閉可能に覆う蓋となっていることを特徴とするものである。 Further, the invention according to claim 7 of the present application is the food container according to claim 6, wherein the inner dish is placed on the inner container and covers the upper surface opening of the inner container so as to be opened and closed. It is characterized by becoming.

本発明によれば、容器本体内の空間部に収容された麺から隔離して、中容器内の空間部でスープを調理して収容するように構成されているため、喫食の直前まで麺がスープに浸ることがなく、スープの熱による湯伸びを防いで腰のある麺を食することができるとともに、麺とは別にスープを調理することにより、スープが持つ本来の風味や旨味を生かした美味しい即席麺が得られるという効果を有する。 According to the present invention, the noodles are isolated from the noodles stored in the space part in the container body and are prepared so as to cook and store the soup in the space part in the middle container. We can eat hot noodles by preventing soaking in the soup without being soaked in the soup, and by cooking the soup separately from the noodles, we made use of the original flavor and umami of soup It has the effect that delicious instant noodles can be obtained.

以下、本発明に係る食品用容器を即席中華麺の容器に適用した例を挙げて、添付図面を参照しながら詳細に説明する。 Hereinafter, an example in which the food container according to the present invention is applied to an instant Chinese noodle container will be described in detail with reference to the accompanying drawings.

図１は食品用容器の全体構成を示す外観斜視図である。 FIG. 1 is an external perspective view showing the overall configuration of the food container.

この食品用容器Ｃは、容器本体１と、容器本体１に装着される上蓋２と、容器本体１の内部に格納される中容器３と、中皿４とを備えて構成されている。同容器Ｃは、容器本体１内部に主食材の麺Ｎが収容され、中容器３内部に副食材のスープＳが収容され、中皿４上に具材Ｉが収容される即席中華麺の収容容器として用いられるとともに、容器本体１内の麺ＮにスープＳを注ぎ、その上に具材Ｉをトッピングして出来上がる即席中華麺を喫食するときの食器としても使用される。 The food container C includes a container body 1, an upper lid 2 attached to the container body 1, a middle container 3 stored in the container body 1, and a middle dish 4. In the container C, the main ingredient noodle N is accommodated in the container body 1, the soup S as a secondary ingredient is accommodated in the inner container 3, and the instant Chinese noodles in which the ingredient I is accommodated on the inner dish 4 are accommodated. In addition to being used as a container, the soup S is poured into the noodles N in the container body 1 and the ingredients I are topped thereon, and used as tableware when eating instant Chinese noodles.

図２は容器本体の構成を示す平面図と断面図である。 FIG. 2 is a plan view and a cross-sectional view showing the configuration of the container body.

容器本体１は、電子レンジでの使用が可能な断熱性と非通気性を備えた素材としてポリスチレン（ＰＳ）発泡体等の樹脂系材料で構成される。容器本体１は、茹でて冷却した一食分の麺Ｎと所定量のスープＳを収容するのに適した空間部１Ｒを有するように、底部１１と所定高さの周壁部１２を備えた椀型に成形されている。この底部１１の外側には平らなリング状の脚部１３が設けられていて、内側に注がれたスープＳの熱を外部に伝え難くしている。 The container body 1 is made of a resin-based material such as polystyrene (PS) foam as a material having heat insulation and air permeability that can be used in a microwave oven. The container body 1 has a bowl 11 having a bottom portion 11 and a peripheral wall portion 12 having a predetermined height so as to have a space portion 1R suitable for containing a predetermined amount of noodles N and a predetermined amount of soup S boiled and cooled. It is molded into. Flat ring-shaped leg portions 13 are provided on the outside of the bottom portion 11 so that the heat of the soup S poured on the inside is hardly transmitted to the outside.

容器本体１の上面は全面開口されていて、その開口部１ａ周縁には周壁部１２の終端を容器本体１の外側に向けて折り曲げたフランジ部１４が形成されている。また、周壁部１２の内側上方には後述する中容器２を載せるための段部１５が設けられている。 The upper surface of the container body 1 is fully open, and a flange portion 14 is formed at the periphery of the opening 1a by bending the end of the peripheral wall 12 toward the outside of the container body 1. In addition, a step portion 15 for placing a middle container 2 described later is provided on the inner upper side of the peripheral wall portion 12.

図３は上蓋の構成を示す平面図と断面図である。 FIG. 3 is a plan view and a cross-sectional view showing the configuration of the upper lid.

上蓋２は、容器本体１上面の開口部１ａを開閉するもので、この開口部１ａを覆うサイズでドーム状に成形される。 The upper lid 2 opens and closes the opening 1a on the upper surface of the container body 1, and is formed in a dome shape with a size covering the opening 1a.

図３（ｂ）に示すように、上蓋２の周縁部は容器本体１のフランジ部１４端末を抱え込むように折り返され、その内側にエンボス加工した複数個の突起部２１，２１，…が形成されている。そして、これらの突起部２１を容器本体１のフランジ部１４の壁面に係着することで容器本体１に上蓋２が装着され、容器本体１の開口部１ａが密閉される（図４参照）。 As shown in FIG. 3 (b), the peripheral portion of the upper lid 2 is folded back so as to hold the end of the flange portion 14 of the container body 1, and a plurality of embossed projections 21, 21,. ing. Then, these protrusions 21 are engaged with the wall surface of the flange portion 14 of the container body 1 to attach the upper lid 2 to the container body 1, and the opening 1a of the container body 1 is sealed (see FIG. 4).

図３（ａ）に示すように、上蓋２の上面縁部にはＵ字形に切り込みを入れた３つの爪が横一列に並んで設けられ、この爪の先端部を立ち上げることで湯切口２２，２２，２２が開き、容器本体１内部の熱湯をこれらの湯切口２２から容器外部に排湯できるようになっている。一方、この湯切口２２からの排湯がスムーズに行われるように、上蓋２の上面中央部には湯切口２２と向き合うようにＵ字形に切り込みを入れた１つの爪が設けられ、この爪の先端部を立ち上げることで空気が通り抜ける通気口２３が形成される。 As shown in FIG. 3 (a), three claws with U-shaped cuts are provided in a horizontal row at the upper edge of the upper lid 2, and a hot water cut 22 is formed by raising the tip of the claw. , 22 and 22 are opened, and hot water inside the container body 1 can be discharged from these hot water cutouts 22 to the outside of the container. On the other hand, in order to smoothly discharge the hot water from the hot water cut opening 22, one nail having a U-shaped cut is provided at the center of the upper surface of the upper lid 2 so as to face the hot water cut opening 22. A vent 23 through which air passes is formed by raising the tip.

また、湯切り時の容器の取扱い作業性を考慮して、湯切口２２と１８０度対向する位置には、上蓋２の縁部を平面視略半円形に凹ませてなる段部２４が設けられており、図４に示すように、この段部２４に形成された溝部２４ａと容器本体１の底部１１にある脚部１３をつかんでこの食品用容器Ｃを片手でも持ち上げられるようになっている。 Further, in consideration of the handling workability of the container at the time of hot water cutting, a stepped portion 24 in which the edge of the upper lid 2 is recessed in a substantially semicircular shape in plan view is provided at a position facing the hot water cutting opening 22 by 180 degrees. As shown in FIG. 4, the food container C can be lifted with one hand by grasping the groove portion 24a formed in the step portion 24 and the leg portion 13 on the bottom portion 11 of the container body 1. .

図５は中容器の構成を示す平面図と断面図である。 FIG. 5 is a plan view and a sectional view showing the configuration of the middle container.

中容器３は、熱湯に耐え得る耐熱性を備えた素材としてポリプロピレン（ＰＰ）樹脂シート等の樹脂系材料で構成される。中容器３は、容器本体１の内部に格納できるサイズとされ、麺Ｎを収容する空間部１Ｒとは隔離して所定量のスープＳを作るのに適した空間部３Ｒを有するように、底部３１と容器本体１の高さよりも低い高さの周壁部３２を備えた深皿状に成形されている。 The middle container 3 is made of a resin material such as a polypropylene (PP) resin sheet as a material having heat resistance capable of withstanding hot water. The middle container 3 has a size that can be stored inside the container body 1 and has a space 3R that is suitable for making a predetermined amount of soup S isolated from the space 1R that houses the noodles N. 31 and a deep dish shape having a peripheral wall portion 32 having a height lower than the height of the container body 1.

中容器３の上面は全面開口されていて、その開口部３ａ周縁には周壁部３２の終端を中容器３の外側に向けて折り曲げたフランジ部３３が形成されている。そして、このフランジ部３３を容器本体１の内側にある段部１５の上に載せることで、中容器３はその底部３１が容器本体１の底部１１から浮いた状態で支持される（図８参照）。 The upper surface of the middle container 3 is opened on the entire surface, and a flange 33 is formed at the periphery of the opening 3a by bending the end of the peripheral wall 32 toward the outside of the middle container 3. Then, by placing the flange portion 33 on the step portion 15 inside the container main body 1, the middle container 3 is supported in a state where the bottom portion 31 is lifted from the bottom portion 11 of the container main body 1 (see FIG. 8). ).

なお、スープＳの熱が麺Ｎに直接伝わるのを防ぐとともに、後述する蒸気の循環を促すために、容器本体１の空間部１Ｒ内に麺Ｎを収容した状態で、麺Ｎと中容器３の底部３１との間には所定の間隙が設けられていることが望ましい。 In addition, in order to prevent the heat of the soup S from being directly transmitted to the noodle N, and to promote the circulation of steam, which will be described later, the noodle N and the middle container 3 in a state where the noodle N is accommodated in the space portion 1R of the container body 1. It is desirable that a predetermined gap be provided between the bottom 31 of the base plate.

中容器３内の空間部３ＲにはスープＳのもとが収容されるが、中華料理店で食するときのような本格的な味に近づけるために次のようなものを使用する。すなわち、このスープＳのもとは、従来のような小袋に入った粉末状スープや液体状スープではなく、ゲル化したゼリー状になっている。本実施形態では、例えば醤油，味噌，豚骨などから選ばれる濃縮した調味料ベースにゼラチン等のゲル化剤を適量添加して冷却したゼリー状の濃縮スープベースＳ_１と固形状のラードＳ_２からなり、低温ではゲル化したゼリー状を維持し、約６０℃以上の温度で溶解して液体状になるものである。 The space 3R in the middle container 3 accommodates the source of the soup S, but the following is used to bring it closer to a full-fledged taste as when eating at a Chinese restaurant. That is, the soup S is not a powdered or liquid soup in a conventional sachet but a gelled jelly. In this embodiment, for example, a jelly-like concentrated soup base S ₁ and a solid lard S ₂ that are cooled by adding a suitable amount of a gelling agent such as gelatin to a concentrated seasoning base selected from soy sauce, miso, pork bones, and the like. It maintains a gelled jelly form at a low temperature and dissolves at a temperature of about 60 ° C. or more to become a liquid form.

中容器３には、周壁部３２の壁面３２ａを所定量膨出させて底部３１に向かって斜行させてなるリブ状の注湯口３４が形成されている。これにより、注湯口３４から注がれる熱湯が底部３１に直接当たって飛び散ることがなく、斜行した壁面３２ａを伝って中容器３内に静かに流れ落ちるようになる。また、周壁部３２の内側上方には、適量の熱湯を注ぐときの目安となる湯量線３５が設けられている。 The middle container 3 is formed with a rib-shaped pouring port 34 in which a wall surface 32 a of the peripheral wall portion 32 is bulged by a predetermined amount and skewed toward the bottom portion 31. As a result, the hot water poured from the pouring port 34 does not directly hit the bottom portion 31 and does not scatter, but gently flows down into the middle container 3 along the inclined wall surface 32a. Further, a hot water amount line 35 serving as a guide when pouring an appropriate amount of hot water is provided on the inner upper side of the peripheral wall portion 32.

中容器３は、その内部の空間部３Ｒが底部３１の略中央部分に起立した仕切り板部３６を介して２つの小室３Ｒ_１，３Ｒ_２に仕切られていて、小室３Ｒ_１，３Ｒ_２には濃縮スープベースＳ_１とラードＳ_２がそれぞれ別々に収容される。また、中容器３の底部３１には、その一端（注湯口３４）に向かって緩やかに下る傾斜３１ａが設けられている。 The inner container 3 is partitioned into two small chambers 3R ₁ and 3R ₂ through a partition plate portion 36 whose inner space portion 3R stands at a substantially central portion of the bottom portion 31, and the small chambers 3R ₁ and 3R ₂ include concentrated soup base S ₁ and lard S ₂ are separately housed. Further, the bottom 31 of the middle container 3 is provided with an inclination 31a that gently falls toward one end (a pouring port 34).

さらに、中容器３の底部３１の他端には、小室３Ｒ_１内に底部３１の傾斜３１ａとは逆方向に下り傾斜した平面視楕円形の窪み部３７が複数個形成されている。また、小室３Ｒ_１内には平面視格子状の溝部３８が形成されている。 Furthermore, the other end of the bottom portion 31 of the middle vessel 3, recess 37 in plan view oval inclined downward in the backward direction is formed in plural and the slope 31a of the bottom portion 31 into chamber 3R _1. Moreover, the plan view grid groove 38 is formed in the chamber 3R _1.

窪み部３７，３７，…の底面と傾斜３１ａの最下端の底面とは図５中符号Ｄで示すように面一になっており、中容器３を平らな台の上に置くと、窪み部３７の底面と傾斜３１ａの最下端の底面が脚部となって中容器３が支持され、中容器３の底部３１は、台から浮いた状態で窪み部３７側が高く注湯口３４側が低く傾斜した状態になる。そして、中容器３内にある濃縮スープベースＳ_１とラードＳ_２に熱湯を注いだときに溶かしきれずに残った沈殿物は、これらの窪み部３７，３７，…と溝部３８内に凝集し、溶解して液状になると窪み部３７と溝部３８から流れ出て底部３１の傾斜３１ａに従って注湯口３４付近に集められる。 The bottom surfaces of the recess portions 37, 37,... And the bottom surface of the lowermost end of the slope 31a are flush with each other as shown by reference numeral D in FIG. The bottom surface of 37 and the bottom surface of the lowermost end of the slope 31a serve as legs, and the middle container 3 is supported. It becomes a state. And, when the hot water is poured into the concentrated soup base S ₁ and lard S ₂ in the inner container 3, the remaining precipitate that has not been completely melted aggregates in the recesses 37, 37,. When dissolved and become liquid, it flows out from the depression 37 and the groove 38 and is collected in the vicinity of the pouring gate 34 according to the inclination 31 a of the bottom 31.

こうして、中容器３の内部で濃縮スープベースＳ_１とラードＳ_２が完全に溶けて液状になるまで丹念に混ぜ合わせることができる。このため、従来のように粉末状スープや液体状スープを麺の上に直接かけて、麺と同じ容器内でかき混ぜて溶かす方法とは異なり、容器内での溶け残りが起こることがなくスープＳの濃さのバラツキを防ぐことができる。 Thus, the concentrated soup base S ₁ and lard S ₂ can be thoroughly mixed in the inside of the middle container 3 until it becomes liquid. For this reason, unlike conventional methods in which powdered or liquid soup is applied directly onto noodles and stirred and melted in the same container as the noodles, soup S does not cause undissolved residue in the container. It is possible to prevent variations in the density.

さらに、この中容器３は、フランジ部３３を容器本体１の段部１５の上に載せて容器本体１の内部に格納される。この状態を上面から見ると、図７に示すように、容器本体１上面の開口部１ａが中容器３によって完全に塞がれるわけではなく、容器本体１と中容器３との間には所定量の間隙ｇが形成される。この間隙ｇは、注湯口３４の外周部分に設けられた前方間隙ｇ１と、前方間隙ｇ１と１８０度対向する位置に設けられた後方間隙ｇ２とで構成されており、中容器３の内部に注がれた熱湯の蒸気が空間部１Ｒと空間部３Ｒとの間を循環するための連通路となっていて、後述する蒸気の循環が行われる。 Further, the middle container 3 is stored in the container body 1 with the flange portion 33 placed on the step portion 15 of the container body 1. When this state is viewed from above, as shown in FIG. 7, the opening 1 a on the top surface of the container body 1 is not completely closed by the middle container 3, and there is no space between the container body 1 and the middle container 3. A fixed gap g is formed. The gap g is composed of a front gap g1 provided at the outer peripheral portion of the pouring port 34 and a rear gap g2 provided at a position opposite to the front gap g1 by 180 degrees. The steam of the molten hot water serves as a communication path for circulating between the space portion 1R and the space portion 3R, and the later-described steam circulation is performed.

図６は中皿の構成を示す平面図と断面図である。 FIG. 6 is a plan view and a cross-sectional view showing the configuration of the inner dish.

中皿４は、上述した中容器３と同様に耐熱性を備えたＰＰ樹脂シート等の樹脂系材料で構成される。中皿４の形状は、中容器３の注湯口３４部分を切り欠いて中容器３と略同一形状とされ、加熱調理された調理済みの具材Ｉを収容するのに適した空間部を有するように、底部４１と中容器３の高さよりも低い高さの周壁部４２を備えた浅皿状に成形されている。 The middle dish 4 is made of a resin-based material such as a PP resin sheet having heat resistance, similar to the middle container 3 described above. The shape of the middle dish 4 is substantially the same shape as the middle container 3 by notching the pouring port 34 portion of the middle container 3, and has a space portion suitable for accommodating cooked ingredients I that have been cooked by heating. Thus, it shape | molds in the shallow dish shape provided with the surrounding wall part 42 of the height lower than the height of the bottom part 41 and the inside container 3. As shown in FIG.

中皿４の周縁部には、周壁部４２を中皿４の外側に向けて延設した鍔部４３が設けられている。この中皿４の鍔部４３を中容器３の周壁部３２の上に載せることで、中皿４はその底部４１が中容器３の底部３１から浮いた状態で支持されて、中容器３と一体に容器本体１の内部に格納できるようになっている（図８参照）。こうして、中皿４は中容器３の注湯口３４を除いた開口部３ａを塞ぐ蓋としても機能して、中容器３内のスープＳが急激に冷めないようになっている。 On the peripheral edge of the intermediate dish 4, a flange 43 is provided in which the peripheral wall part 42 extends toward the outside of the intermediate dish 4. By placing the collar portion 43 of the intermediate dish 4 on the peripheral wall portion 32 of the intermediate container 3, the intermediate dish 4 is supported in a state where its bottom 41 is lifted from the bottom 31 of the intermediate container 3. The container body 1 can be integrally stored (see FIG. 8). Thus, the middle dish 4 also functions as a lid that closes the opening 3a excluding the pouring port 34 of the middle container 3, so that the soup S in the middle container 3 is not rapidly cooled.

中皿４の底部４１には複数の仕切り板部４４，４４，…が起立して設けられ、中皿４の内部空間４Ｒは、これらの仕切り板部４４を介して複数の小室４Ｒ_１，４Ｒ_２，４Ｒ_３，…に仕切られている。小室４Ｒ_１，４Ｒ_２，４Ｒ_３内にはそれぞれ煮卵，チャーシュー，メンマなどの調理済みの具材Ｉが、また小室４Ｒ_４，４Ｒ_５内には胡椒や唐辛子などの薬味が、それぞれ仕切り板部４４によってずれ動くことのないように収容される。 A plurality of partition plate portions 44, 44,... Are provided upright on the bottom 41 of the inner tray 4, and the inner space 4 R of the inner tray 4 is provided with a plurality of small chambers 4 R ₁ , 4 R via these partition plate portions 44. ₂ , 4R ₃ ,... In the chambers 4R ₁ , 4R ₂ , 4R ₃ , cooked ingredients I such as boiled eggs, char siu, and menma are respectively partitioned, and in the chambers 4R ₄ , 4R ₅ , spices such as pepper and pepper are respectively partitioned. The portion 44 is accommodated so as not to be displaced.

このように、本実施形態の食品用容器Ｃは、容器本体１の空間部１Ｒ内に茹でて冷却した麺Ｎが収容され、中容器３の小室３Ｒ_１，３Ｒ_２内にゼリー状の濃縮スープベースＳ_１と固形状のラードＳ_２からなるスープＳのもとが収容され、さらに中皿４の小室４Ｒ_１，４Ｒ_２，４Ｒ_３，…内にそれぞれチャーシュー，刻みネギ，メンマ，煮卵などの調理済みの具材Ｉや薬味が収容されて、その状態で容器本体１上面の開口部１ａが上蓋２によって密閉される。そして、商品ラベルを付したシュリンクフィルム包装を容器本体１と上蓋２の外周に施して冷蔵保存される。 As described above, the food container C of the present embodiment contains the noodles N boiled and cooled in the space portion 1R of the container body 1, and the jelly-like concentrated soup in the small chambers 3R ₁ and 3R _{2 of} the middle container 3. The base of the soup S consisting of the base S ₁ and the solid lard S ₂ is accommodated, and further, the pork, chopped leek, menma, boiled egg, etc. in the small chambers 4R ₁ , 4R ₂ , 4R ₃ ,. The cooked ingredients I and seasonings are accommodated, and the opening 1a on the upper surface of the container body 1 is sealed by the upper lid 2 in that state. And the shrink film packaging which attached | subjected the merchandise label is given to the outer periphery of the container main body 1 and the upper cover 2, and is refrigerated and preserve | saved.

以上が食品用容器Ｃの構成であるが、以下、この食品用容器Ｃを使用した即席中華麺の調理方法を説明する。 The above is the configuration of the food container C. Hereinafter, a method for cooking instant Chinese noodles using the food container C will be described.

この食品用容器Ｃによる即席中華麺の調理方法には次の２通りの方法がある。 There are the following two methods for cooking instant Chinese noodles using the food container C.

第１の調理方法では電子レンジを使用する。 In the first cooking method, a microwave oven is used.

この方法では、まずシュリンクフィルム包装された状態のままで食品用容器Ｃを電子レンジに入れ、６００Ｗで約１分半〜２分間かけて食品用容器Ｃごと加熱する。電子レンジで加熱すると、容器本体１と容器本体１内に格納された中容器３と中皿４に熱が満遍なく伝わり、中容器３内に収容されている濃縮スープベースＳ_１とラードＳ_２が熱によって溶け始める。 In this method, first, the food container C is put in a microwave oven in a state where the shrink film is packaged, and the whole food container C is heated at 600 W for about one and a half to two minutes. When heated in a microwave oven, heat is transferred uniformly to the container 3 and inner tray 4 within which is stored in the container main body 1 and the container body 1, is concentrated soup base S ₁ and lard S ₂ contained in the medium container 3 It begins to melt with heat.

次に、電子レンジから食品用容器Ｃを取り出して、包装されているシュリンクフィルムを剥がし、容器本体１に被せてある上蓋２を取り外す。 Next, the food container C is taken out of the microwave oven, the packaged shrink film is peeled off, and the upper lid 2 that covers the container body 1 is removed.

続いて、中容器３内に注湯口３４から約９０〜９５℃の熱湯を湯量線３５の高さまで注ぎ、上蓋２を容器本体１に再度被せて密閉する。そして、濃縮スープベースＳ_１とラードＳ_２を熱湯で溶かしたスープＳを作る。このとき、溶かしきれなかった沈殿物は中容器３の底部３１にある窪み部３７内に凝集され、濃縮スープベースＳ_１とラードＳ_２が完全に溶かされたスープＳがその場で出来上がる。 Subsequently, hot water of about 90 to 95 ° C. is poured into the middle container 3 from the pouring port 34 to the height of the hot water line 35, and the upper lid 2 is put on the container body 1 again to be sealed. Then, make the soup S were dissolved concentrated soup base S ₁ and S ₂ lard with hot water. At this time, the precipitate which has not dissolved is agglomerated in the recess 37 in the bottom 31 of the middle vessel 3, concentrated soup base S ₁ and soup S of lard S ₂ is completely dissolved is completed in situ.

このように、容器本体１内の麺Ｎから隔離した別個の中容器３内でスープＳを作るようになっているため、即席麺でありながら中華料理店における中華麺の調理方法により近い方法を家庭でも忠実に再現でき、スープＳが持つ本来の風味や旨味を最大限に生かした美味しい即席麺が得られる。 Thus, since the soup S is made in a separate middle container 3 isolated from the noodle N in the container body 1, a method closer to the method of cooking Chinese noodles in a Chinese restaurant while being instant noodles. Delicious instant noodles that can be faithfully reproduced at home and take full advantage of the original flavor and umami of Soup S.

そして、上蓋２を開封して中容器３と中皿４を容器本体１から取り出す。最後に、中容器３内に出来上がったスープＳを注湯口３４から容器本体１内にある麺Ｎの上に注ぎ、中皿４内にある具材Ｉを麺Ｎの上に移し換えて、好みに応じて薬味をふりかけて食することができるようになる。このように、喫食の直前まで麺ＮがスープＳの中に浸ることがなく容器本体１から完全に隔離されているため、スープＳの熱による湯伸びを防ぐことができる。よって、例えば購入した店先でスープＳを作ってから食品用容器Ｃを持ち帰ったとしてもその移動の間に麺Ｎが湯伸びすることがなく、喫食時に茹で上げた直後のような腰のある麺Ｎを食することができる。 Then, the upper lid 2 is opened and the middle container 3 and the middle dish 4 are taken out from the container body 1. Finally, pour the soup S completed in the inner container 3 onto the noodle N in the container body 1 from the pouring spout 34, transfer the ingredients I in the inner dish 4 onto the noodle N, Depending on the situation, you can sprinkle with a seasoning. Thus, since the noodles N are not completely immersed in the soup S until just before eating, they are completely isolated from the container main body 1, so that hot water stretch due to the heat of the soup S can be prevented. Therefore, for example, even if the food container C is brought home after making the soup S at the store where it was purchased, the noodle N does not stretch during the movement, and the noodles with the waist just after being boiled during eating You can eat N.

また、スープＳを作っている段階では、図８中矢印で示すように、中容器３内の空間部３Ｒに注がれた熱湯の蒸気が立ち上り、中皿４の底部４１に当たるのでその熱で空間部４Ｒ内の具材Ｉが適温に温められる。次いで、この蒸気は中容器３の注湯口３４と中皿４との間から出て上蓋２に当たり、容器本体１と中容器３との間の前方間隙ｇ１と後方間隙ｇ２を通って容器本体１内の空間部１Ｒに流れ込んで対流し、この空間部１Ｒに収容された麺Ｎも同時に温められる。こうした蒸気の循環が上蓋２を開封するまで食品用容器Ｃ内で繰り返される。 Further, at the stage of making the soup S, as indicated by the arrow in FIG. 8, steam of hot water poured into the space 3 R in the inner container 3 rises and hits the bottom 41 of the inner dish 4. The material I in the space 4R is warmed to an appropriate temperature. Next, the steam comes out from between the pouring port 34 of the middle container 3 and the middle dish 4 and hits the upper lid 2, and passes through the front gap g 1 and the rear gap g 2 between the container body 1 and the middle container 3, and the container body 1. The noodles N flowing into the inner space 1R and convection are also warmed at the same time. Such circulation of steam is repeated in the food container C until the upper lid 2 is opened.

このように、食品用容器Ｃ内においてスープＳを作るための熱湯の蒸気が循環することによって、具材Ｉを適温に温めることができるとともに、冷えた麺Ｎに含まれる澱粉が再びα化（糊化）されて茹で上げた直後のようなもちもちとした食感の麺Ｎを復元できるという効果がある。 Thus, the steam of hot water for making the soup S in the food container C circulates, so that the ingredients I can be warmed to an appropriate temperature, and the starch contained in the cold noodles N is pre-gelatinized ( There is an effect that it is possible to restore the textured noodles N immediately after being gelatinized and boiled.

一方、第２の調理方法では電子レンジを使用せずに熱湯で湯切りを行う。 On the other hand, in the second cooking method, hot water is cut off with hot water without using a microwave oven.

この方法では、まず食品用容器Ｃの外周に包装されているシュリンクフィルムを剥がし、上蓋２を容器本体１から取り外す。 In this method, first, the shrink film packaged on the outer periphery of the food container C is peeled off, and the upper lid 2 is removed from the container body 1.

次に、中容器３と中皿４を容器本体１から取り出し、容器本体１内に約９０〜９５℃の熱湯を麺Ｎ全体が完全に浸るまで注ぎ、上蓋２を容器本体１に被せて密閉する。この状態で１分間ほど待つが、この間にスープＳを作るようにする。 Next, the middle container 3 and the middle dish 4 are taken out from the container body 1, and hot water of about 90 to 95 ° C. is poured into the container body 1 until the entire noodle N is completely immersed, and the upper lid 2 is put on the container body 1 and sealed. To do. Wait for about 1 minute in this state, but make soup S during this time.

スープＳの作り方は、第１の調理方法のときと同様に中容器３の内部に注湯口３４から約９０〜９５℃の熱湯を湯量線２５の高さまで注ぎ、濃縮スープベースＳ_１とラードＳ_２を熱湯で溶かす。 As in the first cooking method, the soup S is made by pouring hot water of about 90-95 ° C. into the inside of the middle container 3 from the pouring spout 34 to the height of the hot water line 25, and concentrated soup base S ₁ and lard S. Melt ₂ with hot water.

そして、麺Ｎを熱湯に浸してから１分間ほど待った後に熱湯の湯切りを行う。湯切りの方法は、上蓋２にある爪を立ち上げて３つの湯切口２２，２２，２２と１つの通気口２３を開け、上蓋２の段部２４と容器本体１の底部１１を押さえ付けながら持ち上げて、３つの湯切口２２，２２，２２から排湯する。この湯切り作業によって、麺Ｎの表面に付着している油分等が取り除かれて、癖がなく口当たりの良い麺Ｎを食することができるとともに、麺Ｎのほぐれ感も良好なものになる。また、熱湯で一度戻すことで冷えた麺Ｎに含まれる澱粉が再びα化（糊化）されて茹で上げた直後のようなもちもちとした食感の麺Ｎを復元できる。 Then, after immersing the noodle N in hot water and waiting for about 1 minute, the hot water is drained. The hot water is cut off by raising the claws on the upper lid 2, opening the three hot water outlets 22, 22, 22 and one vent 23, while pressing down the step 24 of the upper lid 2 and the bottom 11 of the container body 1. Lift and drain from the three hot water outlets 22, 22, 22. This hot water draining operation removes oil and the like adhering to the surface of the noodle N, so that the noodle N can be eaten with no wrinkles and has a good mouthfeel, and the noodle N can be easily loosened. In addition, the noodles N having a texture like that immediately after the starch contained in the cold noodles N is gelatinized again and boiled by returning to hot water once can be restored.

最後に、上蓋２を開封して、中容器３内に出来上がっているスープＳを注湯口３４から容器本体１内にある麺Ｎの上に注ぎ、中皿４内にある具材Ｉを麺Ｎの上に移し換えて、好みに応じて薬味をふりかけて食することができるようになる。 Finally, the upper lid 2 is opened, and the soup S completed in the middle container 3 is poured onto the noodle N in the container body 1 from the pouring spout 34, and the ingredients I in the middle dish 4 are poured into the noodle N. If you like it, you can sprinkle it with a spice and eat it.

この第２の調理方法においても、容器本体１内の麺Ｎから隔離した別個の中容器３内でスープＳを作るようになっているので、中華料理店における中華麺の調理方法により近い方法を家庭でも忠実に再現でき、スープＳが持つ本来の風味や旨味を最大限に生かした美味しい即席麺が出来上がる。また、喫食の直前まで麺ＮがスープＳの中に浸ることがなく容器本体１から完全に隔離されていることから、スープＳの熱による湯伸びを防いで腰のある麺Ｎを食することができる。 Also in this second cooking method, since the soup S is made in a separate middle container 3 isolated from the noodle N in the container body 1, a method closer to the method for cooking Chinese noodles in a Chinese restaurant is used. Delicious instant noodles that can be reproduced faithfully at home and take full advantage of the original flavor and umami of Soup S. In addition, the noodle N is not completely immersed in the soup S until just before the meal, and is completely isolated from the container body 1, so that the hot soup S due to the heat of the soup S is prevented and the noodle N with the waist is eaten. Can do.

なお、上述した実施形態では、麺ＮにスープＳをかけて具材Ｉをトッピングして喫食する即席中華麺の容器に適用した例について説明したが、本発明の食品用容器Ｃは、この他にそばやうどん等の即席麺の容器として適用することもできる。 In the above-described embodiment, the example in which the noodles N is applied to the container of instant Chinese noodles that are souped with the soup S and topped with the ingredients I is described. However, the food container C of the present invention is not limited to this. It can also be applied as a container for instant noodles such as noodles and udon.

そばやうどんの容器として適用する場合には、容器本体１内に茹でて冷却した麺Ｎを収容し、中容器３の小室３Ｒ_１，３Ｒ_２内には、醤油や砂糖にゼラチン等のゲル化剤を添加して冷却したゼリー状の“かえし”と、鰹節や昆布から採っただし汁にゼラチン等のゲル化剤を添加して冷却したゼリー状の“だし”をそれぞれ別々に収容する。 When applied as a container for soba and udon, boiled and cooled noodles N are accommodated in the container body 1, and in the small chambers 3R ₁ and 3R _{2 of} the middle container 3, gelling agents such as gelatin and soy sauce are added. A jelly-like “kashi” that has been cooled by adding jelly and a jelly-like “dashi” that has been taken from bonito and kelp and then cooled by adding a gelling agent such as gelatin to the juice.

そして、中容器３の内部に適量の熱湯を注いでゼリー状の“かえし”とゼリー状の“だし”をそれぞれ液体状に戻し、両者を混ぜ合わせた麺つゆをその場で調理し、喫食の直前に容器本体１内の麺Ｎにかけて食するようにする。これにより、そば処におけるそばやうどんの調理方法により近い方法を家庭でも忠実に再現できるので、麺つゆが持つ独特な風味や旨味を最大限に生かした美味しい即席麺が出来上がる。 Then, pour a suitable amount of hot water into the inside of the inner container 3 to return the jelly-like “kaeshi” and jelly-like “dashi” to liquid form, and cook the noodle soup that mixes the two on the spot. Just before the noodle N in the container body 1 is eaten. This makes it possible to faithfully reproduce the soba and udon cooking methods in the soba restaurant at home, so you can make delicious instant noodles that make the most of the unique flavor and taste of noodle soup.

さらに、本発明の食品用容器Ｃは、主食材の麺と副食材のスープを組み合わせて食する即席麺の容器に適用できるので、この他に例えばスープパスタやあんかけ焼きそば等の容器として使用することも可能である。 Furthermore, the food container C of the present invention can be applied to a container of instant noodles that eats a combination of main ingredient noodles and soups of side ingredients, so that it can be used as other containers such as soup pasta and ankake yakisoba. Is also possible.

本発明に係る食品用容器の全体構成を示す外観斜視図。The external appearance perspective view which shows the whole structure of the container for foodstuffs which concerns on this invention. 容器本体の構成を示す（ａ）上面図、（ｂ）Ｂ−Ｂ線断面図。The top view which shows the structure of a container main body, (b) BB sectional drawing. 上蓋の構成を示す（ａ）上面図、（ｂ）Ｂ−Ｂ線断面図。(A) Top view which shows the structure of an upper cover, (b) BB sectional drawing. 容器本体に上蓋を装着した状態を示す部分断面図。The fragmentary sectional view which shows the state which mounted | wore the container main body with the upper cover. 中容器の構成を示す（ａ）上面図、（ｂ）Ｂ−Ｂ線断面図。The top view which shows the structure of a middle container, (b) BB sectional drawing. 中皿の構成を示す（ａ）上面図、（ｂ）Ｂ−Ｂ線断面図。The top view and (b) BB sectional drawing which show the structure of an inside dish. 容器本体内に中容器と中皿を格納した状態を示す上面図。The top view which shows the state which stored the inside container and the inside dish in the container main body. 容器本体内に中容器と中皿を格納し、上蓋を装着した状態を示す断面図。Sectional drawing which shows the state which accommodated the inside container and the inside dish in the container main body, and equipped with the upper cover.

Explanation of symbols

Ｃ食品用容器
Ｎ麺
Ｓスープ
Ｓ_１濃縮スープベース
Ｓ_２ラード
Ｉ具材
１容器本体
１ａ開口部
１Ｒ空間部
１１底部
１２周壁部
１３脚部
１４フランジ部
１５段部
２上蓋
２１突起部
２２湯切口
２３通気口
２４段部
２４ａ溝部
３中容器
３ａ開口部
３Ｒ空間部
３Ｒ_１，３Ｒ_２小室
３１底部
３１ａ傾斜
３２周壁部
３３フランジ部
３４注湯口
３５湯量線
３６仕切り板部
３７窪み部
３８溝部
４中皿
４Ｒ空間部
４Ｒ_１，４Ｒ_２，４Ｒ_３，… 小室
４１底部
４２周壁部
４３鍔部
４４仕切り板部 C food container N noodle S soup S ₁ concentrated soup base S ₂ lard I ingredients 1 container body 1a opening 1R space 11 bottom 12 peripheral wall 13 leg 14 flange 15 step 2 upper lid 21 protrusion 22 hot water cut 23 vents the container 3a opening in 24 step portion 24a groove 3 3R space 3R _1, 3R ₂ chamber 31 bottom 31a inclined 32 peripheral wall 33 flange portion 34 sprue 35 hot water line 36 partition plate 37 recess 38 groove 4 Plate 4R Space 4R ₁ , 4R ₂ , 4R ₃ ,... Small chamber 41 Bottom 42 Peripheral wall 43 Gutter 44 Partition plate

Claims

A container for food containing noodles of staple ingredients and soup of supplementary ingredients,
A container body having a space for accommodating the noodles;
An upper lid covering the upper surface opening of the container body so as to be openable and closable;
An intermediate container that is stored between the container main body and the upper lid and has a space portion in which the soup is stored in a state isolated from the noodles stored in the container main body,
A food container characterized by comprising:

In the food container according to claim 1,
The middle container is formed in a deep dish shape having a bottom portion and a peripheral wall portion, and a pouring spout formed by bulging the wall surface and skewing toward the bottom portion is formed on the peripheral wall portion. Container.

In the food container according to claim 1,
The inner container is formed in a deep dish shape having a bottom portion and a peripheral wall portion, and a bottom portion is provided with an inclination toward one end thereof, and the other end portion of the bottom portion is provided with a plurality of downward inclinations in a direction opposite to the inclination. The container for foodstuffs characterized by the above-mentioned hollow part being formed, and the bottom face of a hollow part and the bottom face of the lowest end of inclination are flush.

In the food container according to claim 1,
The middle container is stored inside the container body, the noodles housed in the space portion of the container body and the soup housed in the space portion of the middle container are isolated, and the opening of the container body is sealed with the upper lid. The food container is characterized in that a communication passage is formed to communicate the space portion in the container main body and the space portion in the middle container in a state where the container body is in a closed state.

In the food container according to claim 1,
The food container according to claim 1, wherein the upper lid has a hot water cut opening and a vent formed at an upper edge of the upper lid, and is provided with a stepped portion having a recessed edge facing the hot water cut opening.

In the food container according to claim 1,
A food container comprising an inner dish having a space portion that is stored inside the container main body and that accommodates ingredients to be topped on the food.

The food container according to claim 6,
The food container, wherein the middle dish is placed on the middle container and serves as a lid that covers an upper surface opening of the middle container so as to be opened and closed.