JP2014033885A - Container - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a container hardly causing burr in a formed food.SOLUTION: With reference to Fig. (1), after paste 40 for sausage is put in a first recessed part 12, a lid 20 is fitted to a container body 10. At this time, since a dam part 27 of the lid 20 enters the inside of the first recessed part 12 in a closely adhering state to the whole circumference of an inner wall 17 of an edge 16 of the first recessed part 12, the paste 40 is pushed away to the side of a second recessed part 22 so that a space formed by the first recessed part 12 and the second recessed part 22 is filled with the paste 40. In this state, when the paste 40 is heated together with the container 1, the paste 40 is expanded by heating, and the force indicated in an arrow in the drawing is applied to the dam part 27 to press the dam part 27 to a first inner wall 17, so that the paste 40 hardly leaks to the outside of the first recessed part 12 and the second recessed part 22. After the end of the heating process for the paste 40, as shown in Fig. (2), the lid 20 is removed from the container body 10 to end a process of forming a sausage 50.

Description

  The present invention relates to a container, and more particularly to a container used for forming food.

  As a container for forming a food having a desired shape, a container such as a rotary baking machine already exists.

  FIG. 13 is a plan view showing the external shape of a container made of such a silicone resin, and FIG. 14 is a cross-sectional view of the XIV-XIV line in the open state of the container shown in FIG. 13 and the container shown in FIG. It is the schematic diagram which showed all the food molding processes.

  First, referring to FIG. 13 and FIG. 14 (1), the container 80 includes a container body 83 in which a first recess 81 is formed and a lid body 84 in which a second recess 82 is formed. The lid 84 is connected to the container body 83 by a hinge 85 so as to be freely opened and closed.

  For the rotary baking (food) molding process, first, referring to (2) of FIG. 14, the rotary baking dough 86 is put in the first concave portion 81 and the second concave portion 82, and the container 80 and the microwave oven or oven are put together. The dough 86 is heated to heat the dough 86 and the dough 86 is hardened to some extent, and then the lid 84 is closed with respect to the container body 83.

  Next, referring to (3) of FIG. 14, the container 80 is further heated together with the container 80 closed. Then, the fabric 86 expands so as to fill the space formed by the first recess 81 and the second recess 82.

  In addition, due to the expansion of the fabric 86, each of the container main body 83 and the lid 84 is applied with a force that opens them. Then, since the silicon resin container 80 is not rigid like a metal container, a gap 87 is formed between the container body 83 and the lid 84.

  As a result, the expanded fabric 86 leaks from the first concave portion 81 and the second concave portion 82 and enters the gap 87. Therefore, as shown in FIG. 14 (4), the molding step (3) in FIG. Rotation baked 88 taken out from the container 80 after passing through is a product of burrs 89.

  The container as described above is difficult to form a good-looking food without burr.

  The present invention has been made to solve the above-described problems, and an object of the present invention is to provide a container in which burrs are less likely to occur in a molded food product.

  In order to achieve the above object, the invention according to claim 1 is a container used for molding food, wherein a container main body having a first recess into which a food dough can be placed is formed on the upper surface. A lid having a second recess formed on the lower surface so as to be opposed to the first recess; the entire periphery of the edge of the second recess projects outward from the lower surface; and A dam portion that enters the inside of the first recess is formed so as to be in close contact with the entire inner wall of the edge of the first recess when overlapping with the recess.

  If comprised in this way, when dough expand | swells at the time of the food shaping | molding by heating, for example, a dam part will be pressed down on the inner wall of a 1st recessed part.

  According to a second aspect of the present invention, in the configuration of the first aspect of the invention, the second recess has at least one through hole.

  If comprised in this way, the air and juice inside a 2nd recessed part will pass outside through a through-hole.

  According to a third aspect of the present invention, in the configuration of the second aspect of the present invention, the weir portion is set so that the volume thereof is equal to the volume of the second concave portion.

  If comprised in this way, material | dough will fill the whole 1st recessed part and 2nd recessed part.

  According to a fourth aspect of the present invention, in the configuration of the second or third aspect of the present invention, the through hole is located above the upper surface of the lid.

  If comprised in this way, the juice will flow down to the upper surface of a cover body.

  The invention according to claim 5 is the configuration of the invention according to any one of claims 2 to 4, wherein at least one of the upper end portion of the container body and the upper end portion of the lid body is the first recessed portion and the first recess portion. When the two concave portions overlap each other, it is located above the horizontal position of the upper surface of the lid.

  If comprised in this way, the sap which escaped from the through-hole will accumulate on the upper surface of a cover body.

  According to a sixth aspect of the present invention, in the configuration of the first aspect of the present invention, the lid is fitted to the container main body in a retaining state.

  If comprised in this way, when shifting from a closed state to an open state, a cover body is pressed against a container main body.

  A seventh aspect of the present invention is the configuration of the first aspect of the present invention, wherein the container body and the lid are made of silicon resin.

  If comprised in this way, the heat resistance of a container main body and a cover body will improve.

  The invention described in claim 8 is the configuration of the invention described in claim 7, wherein the silicon resin has a hardness of 60-80.

  If comprised in this way, the shape of a container main body and a cover will become stable.

  As described above, according to the first aspect of the present invention, for example, when the dough expands when food is formed by heating, the weir portion is pressed against the inner wall of the first recess, so that burrs are less likely to occur in the formed food. .

  In addition to the effect of the invention of claim 1, the invention described in claim 2 allows the air and juice inside the second recess to escape to the outside through the through hole. The internal pressure of is difficult to increase carelessly.

  In addition to the effect of the invention described in claim 2, the invention described in claim 3 fills the entire first recess and the second recess, so that the density and appearance of the food are good.

  In addition to the effects of the invention described in claim 2 or claim 3, since the juice flows down to the upper surface of the lid, the juice does not easily flow backward.

  In addition to the effect of the invention according to any one of claims 2 to 4, the invention according to claim 5 is characterized in that the juice that has escaped from the through hole accumulates on the upper surface of the lid, so that the periphery of the container is hardly contaminated. Become.

  In addition to the effect of the invention according to any one of claims 1 to 5, the invention according to claim 6 is characterized in that the lid is pressed against the container body when shifting from the closed state to the open state. Even if the dough expands during molding, the lid body is not easily removed. In addition, the expanding fabric can be compressed.

  In addition to the effect of the invention according to any one of claims 1 to 6, the invention according to claim 7 can cope with the formation of food by heating because the heat resistance of the container body and the lid is improved. It becomes.

  According to the eighth aspect of the invention, in addition to the effect of the seventh aspect of the invention, the shape of the container main body and the lid body is stabilized, so that the expansion of the dough is easily prevented.

It is a top view of the container by 1st Embodiment of this invention. It is a front view of the container shown in FIG. It is a right view of the container shown in FIG. It is a front view of the state which isolate | separated the container main body and cover body of the container shown in FIG. It is a right view of the container shown in FIG. It is the figure seen from the VI-VI line shown in FIG. It is the figure seen from the VII-VII line shown in FIG. It is an end view of the VIII-VIII line shown in FIG. FIG. 9 is an enlarged view of each of an “X” portion and a “Y” portion shown in FIG. 8. It is the end elevation which showed the state which put cloth | dough into the container main body shown to (1) of FIG. FIG. 11 is a schematic diagram illustrating a state before and after the lid and the container main body are fitted in an enlarged view of a “Z” portion illustrated in FIG. 10. It is the schematic diagram which showed the formation process of the sausage in the container shown in FIG. It is a top view which shows the external appearance shape of the conventional container. FIG. 14 is a cross-sectional view of the XIV-XIV line in the open state of the container shown in FIG. 13 and a schematic diagram showing a food molding process using the container shown in FIG. 13.

  1 is a plan view of a container according to a first embodiment of the present invention, FIG. 2 is a front view of the container shown in FIG. 1, and FIG. 3 is a right side view of the container shown in FIG. 4 is a front view showing a state in which the container main body and the lid of the container shown in FIG. 1 are separated, and FIG. 5 is a right side view of the container shown in FIG. 4 is a view seen from the VI-VI line shown in FIG. 4, FIG. 7 is a view seen from the VII-VII line shown in FIG. 4, and FIG. 8 is a view taken from the VIII-VIII line shown in FIG. FIG. 9 is an end view of the line, and FIG. 9 is an enlarged view of each of the “X” portion and the “Y” portion shown in FIG.

  Referring to FIGS. 1 to 5 and 8, container 1 is used for sausage (food) molding, and includes container body 10 and lid 20 made of silicon resin having a hardness of 75. If comprised in this way, since the shape of the container main body 10 and the cover body 20 will become stable, it will become easy to prevent expansion | swelling of dough in the formation process of the sausage mentioned later. Moreover, since the heat resistance of the container main body 10 and the lid 20 is improved, it can cope with the formation of food by heating.

  The lid 20 is fitted to the container main body 10 in a retaining state as will be described later. With this configuration, when the transition from the closed state to the open state occurs, the lid body 20 is pressed against the container body 10, so that the lid body 20 is unlikely to be inadvertently removed even if the dough expands during sausage molding, which will be described later. Become. In addition, the expanding fabric can be compressed.

Next, with reference to FIG.6 and FIG.8, the container main body 10 is formed with ten first sausage-shaped concave portions 12 in a plan view in which sausage dough can be put on the upper surface. Referring to FIG. 8, a tapered fitting female portion 13 that narrows to the opposite side with respect to the upper side is formed on the entire circumference of the inner surface on the upper surface 11 side of the container body 10. The minimum value of the opposing length of the fitting female portion 13 is set to W _1. The effect by having comprised in this way is mentioned later.

  Next, referring to FIGS. 1 to 3, 6, and 8, a peripheral wall portion 14 is formed on the upper side of the container main body 10 so as to have a reverse taper shape that extends to the opposite side with respect to the upper side. 8 (2), when the first recess 12 and the second recess 22 formed in the lid 20 overlap, the upper end 15 of the container body 10 is It is formed so as to be located above the horizontal position of the upper surface 24. The effect by having comprised in this way is mentioned later.

Next, referring to FIG. 7 and FIG. 8, the lid body 20 is formed with ten second sausage-shaped second concave portions 22 that are opposed to and overlap the first concave portion 12 on the lower surface 21. Yes. 4, 5, 7, 8, and 9, the entire periphery of the edge 26 of the second recess 22 protrudes outward from the lower surface 21, and the first recess 12. 8 (2) and FIG. 9 (2), the first recess 12 is formed so as to be in close contact with the entire circumference of the inner wall 17 of the edge 16 of the first recess 12 as shown in FIGS. A dam portion 27 that enters the inside is formed. The volume of the dam portion 27 protruding from the entire circumference of the edge 26 of the second recess 22 is set to be equal to the volume of the second recess 22. The effect by having comprised in this way is mentioned later. The volume of the space formed by the overlapping first recess 12 and second recess 22 is set to 9 cm ³ .

  As shown in FIGS. 1, 7, and 8, each of the second recesses 22 is recessed so as to rise above the upper surface 24 of the lid body 20, and penetrates through the upper surface 24 of the lid body 20. Three holes 28 are provided. The effect by having comprised in this way is mentioned later.

  Next, referring to FIGS. 4, 5, 8, and 9, the side wall portion 29 of the lid body 20 has a reverse tapered shape that extends to the opposite side with respect to the lower side, and the fitting male portion 23. It is formed as. If comprised in this way, since the side wall part 29 will serve as the fitting male part 23, the formation of the fitting male part 23 will become unnecessary, and formation of the cover body 20 will become easy.

In addition, the maximum value of the opposing length of the fitting male part 23 is set to W ₂ longer than the minimum value W ₁ of the opposing length of the fitting female part 13. If comprised in this way, as shown to (2) of FIG. 8 and (2) of FIG. 9, since it will be in the retaining state by the fitting female part 13 and the fitting male part 23, washing | cleaning etc. will become easy. At the same time, the lid 20 is not easily removed. Moreover, since friction arises on the surface of the fitting female part 13 and the surface of the fitting male part 23, it becomes difficult to remove the lid 20 more carelessly. Furthermore, since the fitting female portion 13 is formed on the entire inner surface of the container body 10 as described above, the range in which the effect of retaining is increased increases, so that the lid body 20 is less likely to be removed carelessly. Become.

  Referring to FIG. 8, upper end portion 25 of side wall portion 29 of lid body 20 is located above the horizontal position on the upper surface of lid body 20. The effect by having comprised in this way is mentioned later. 1 to 5 and 7, the lid 20 is formed with a pair of knobs 30a and 30b protruding upward. If comprised in this way, since each of the knob | pick pieces 30a and 30b can be picked with a finger and the cover body 20 can be pulled up upwards, removal of the cover body 20 from the container main body 10 becomes easy.

  10 is an end view showing a state in which the dough is put in the container body shown in (1) of FIG. 8, and FIG. 11 is an enlarged view of the “Z” portion shown in FIG. FIG. 12 is a schematic diagram illustrating a state before and after the container body is fitted, and FIG. 12 is a schematic diagram illustrating a sausage forming process in the container illustrated in FIG.

  First, referring to FIG. 10 and FIG. 11 (1), sausage dough 40 is put into each of the first recesses 12. The dough 40 is made of a mixture of 500 g of ground pork, 50 g of water, 9 g of salt, and a little spice. In addition, when putting the dough 40 into each of the first recesses 12, the dough 40 is packed into each of the first recesses 12 while applying moderate pressure so as to fill each of the first recesses 12. The dough 40 protruding from each of the first recesses 12 is removed with a spatula or the like (not shown) so that the dough 40 enters each of the first recesses 12 in a fully filled state.

  Next, referring to FIG. 11 (2), the lid 20 is fitted into the container body 10. Then, as described above, the weir portion 27 of the lid 20 enters the inside of the first recess 12 so as to be in close contact with the entire circumference of the inner wall 17 of the edge 16 of the first recess 12, so that the fabric 40 Is pushed to the second recess 22 side. At this time, the air existing between the fabric 40 and the inner surface of the second recess 22 passes outside through the through hole 28 formed in the second recess 22. As described above, since the volume of the dam portion 27 is set to be equal to the volume of the second recess 22, when the dam portion 27 completely enters the inside of the first recess 12. The dough 40 fills the entire space formed by the first recess 12 and the second recess 22. If comprised in this way, the density and external appearance of the sausage shape | molded later will become favorable.

  Next, with reference to (1) of FIG. 12, the dough 40 is heated together with the container 1 using a microwave oven. Heating is performed at 500 W for 5 minutes. Then, the dough 40 is expanded by heating, and the force indicated by the arrow in the figure is applied to the dam portion 27, and the dam portion 27 is pressed against the first inner wall 17. If comprised in this way, it will become difficult for the material | dough 40 to leak into the clearance gap between the dam part 27 and the edge 16 of the 1st recessed part 12. FIG. That is, since burrs are less likely to occur in the molded food, the appearance of the molded food is good.

  In addition, the juice 41 such as meat juice and oil separated from the dough 40 by heating passes through the through hole 28 formed in the second recess 22 to the outside. If comprised in this way, it will become difficult to raise the internal pressure of the 2nd recessed part 22 carelessly at the time of shaping | molding of a foodstuff.

  As described above, since the through hole 28 is located above the upper surface of the lid body 20, the steam 41 flows down to the upper surface of the lid body 20. Therefore, it becomes difficult for the steam 41 to flow backward to the second recess 22 side. Further, as described above, when both the upper end portion 25 of the lid body 20 and the upper end portion 15 of the container body 10 are overlapped with the first concave portion 12 and the second concave portion 22, the upper surface of the lid body 20 is horizontal. Since it is formed so as to be located above the position, the juice 41 accumulates on the upper surface of the lid 20. If comprised in this way, the circumference | surroundings of the container 1 and the turntable of a microwave oven will become difficult to get dirty. Furthermore, since the peripheral wall part 14 of the container main body 10 is formed in the reverse taper shape which spreads outward as described above, after the heating process of the dough 40 is finished, the container 1 is tilted with the peripheral wall part 14 and the lid is tilted. It is easy to throw away the sap 41 accumulated on the upper surface of the body 20.

  Finally, referring to (2) of FIG. 12, the lid 20 is removed from the container body 10 and the molding process of the sausage 50 is completed.

  In the first embodiment, the container is used for sausage molding. However, the container may be used for molding other foods.

  In the first embodiment, each of the first concave portion and the second concave portion has a shape suitable for the shape of the sausage. But you can.

  Furthermore, in said 1st Embodiment, although the hardness of the container main body and the cover body was set to specific hardness, it may be set to other hardness and it is preferable when it sets to hardness 60-80. .

  Furthermore, in the first embodiment described above, the container body and the lid are made of silicon resin, but may be made of other materials.

  Furthermore, in the first embodiment described above, the lid is fitted to the container main body in a retaining state, but may not be fitted in the retaining state.

  Furthermore, in the first embodiment described above, when both the upper end portion of the container body and the upper end portion of the lid body overlap the first concave portion and the second concave portion, the horizontal position of the upper surface of the lid body is changed. Although it was located above, at least one of them may be located as such. Also, none of them need to be so positioned.

  Furthermore, in the first embodiment described above, the through hole is located above the upper surface of the lid, but it need not be located as such.

  Furthermore, in the first embodiment described above, the weir portion is set so that the volume thereof is equal to the volume of the second recess, but may be set to another volume.

  Furthermore, in the first embodiment described above, the second recess has three through holes, but it is sufficient if it has at least one. The second recess may not have a through hole.

  Furthermore, in the first embodiment, the lid has a pair of knobs. However, the lid may have one or more knobs or may not have knobs. There may be.

  Furthermore, in said 1st Embodiment, after the heating process by a microwave oven, the cover body was removed from the container main body and the sausage shaping | molding process was complete | finished, but after the completion | finish of this process, in the state which removed the cover body A step of scorching the sausage by placing the container body in an oven and further heating may be added.

DESCRIPTION OF SYMBOLS 1 ... Container 10 ... Container main body 11 ... Upper surface 12 ... 1st recessed part 13 ... Fitting female part 15 ... Upper end part 16 ... Edge 17 ... Inner wall 20 ... Lid body 21 ... Lower surface 22 ... 2nd recessed part 23 ... Fitting male Part 24 ... Upper surface 25 ... Upper end part 26 ... Edge 27 ... Weir part 28 ... Through hole 40 ... Dough 50 ... Sausage In addition, the same code | symbol in each figure shows the same or equivalent part.

Claims (8)

A container used for forming food,
On the upper surface, a container main body formed with a first recess capable of containing the food dough, and
On the lower surface, the lid is formed with a second recess that overlaps the first recess.
The entire circumference of the edge of the second recess protrudes outward from the lower surface, and when it overlaps with the first recess, the entire circumference of the inner wall of the edge of the first recess is in close contact with the second recess. The container in which the dam part which enters the inside of the said 1st recessed part is formed.   The container according to claim 1, wherein the second recess has at least one through hole.   The container according to claim 2, wherein the dam portion is set so that a volume thereof is equal to a volume of the second recess.   The container according to claim 2 or 3, wherein the through hole is located above the upper surface of the lid.   At least one of the upper end portion of the container body and the upper end portion of the lid body is located above the horizontal position of the upper surface of the lid body when the first concave portion and the second concave portion overlap each other. The container according to any one of claims 2 to 4.   The container according to any one of claims 1 to 5, wherein the lid is fitted in the container main body in a retaining state.   The container according to any one of claims 1 to 6, wherein the container main body and the lid are made of silicon resin.   The container according to claim 7, wherein the silicone resin has a hardness of 60-80.

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