JP2015050978A - Instant food and container of instant food - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide an instant food including a main food requiring a long time for reconstitution in hot water and an ingredient requiring a short time for reconstitution in hot water, with the ingredient being prevented from being excessively reconstituted in hot water when the main food is reconstituted in hot water; and a container thereof.SOLUTION: An instant food 1 includes at least a main food S requiring a long time for reconstitution in hot water and an ingredient T requiring no reconstitution in hot water or a short time for reconstitution in hot water, which are accommodated in or attached to a container 1. The container 1 includes: a hot water reservoir part 14 in which the main food is disposed and hot water is accumulated during reconstitution in hot water; and an ingredient holding part 13a in which the ingredient is placed, located above the hot water surface during reconstitution in hot water.

Description

  The present invention relates to instant foods and instant food containers.

  Some instant foods that are reconstituted with hot water have a main food that takes time to reconstitute with hot water and ingredients that do not take time to reconstitute with hot water. In such instant foods, if you put the main food and ingredients in a cup and pour hot water and put it in a time suitable for returning the main food, the ingredients will be overheated and not in a state suitable for eating. May end up.

  For example, in the case of instant tempura soba, soba, which is the main food, takes time for hot water reconstitution, but the tempura, which is an ingredient, does not take time for hot water reconstitution. Then, if you put the soba and tempura in a cup, pour hot water, and leave it for a time suitable for returning the soba (for example, 3 minutes), the tempura will be crushed and crumbled.

  In order to solve this problem, as described in Patent Document 1, it is also conceivable that only the main food is reconstituted with hot water and the ingredients are added later. However, with this method, it is not possible to eat deliciously for ingredients that are desired to be reconstituted to some extent.

JP 2006-109803 A

  The problem to be solved by the present invention is to have a main food that takes time to reconstitute hot water and ingredients that do not take time to reconstitute hot water, and the ingredients are excessively reconstituted when the main food is reconstituted. It is to provide instant foods and their containers that do not become damaged.

  The instant food of the present invention includes at least one of a main food that takes time for hot water reconstitution, an ingredient that does not require hot water reconstitution, or an ingredient that does not take time for hot water recombination compared to the main food. However, the container includes a hot water reservoir portion where hot water is stored when hot water is reconstituted and the main food is disposed, and an ingredient holder where the ingredients are placed above the hot water surface when hot water is reconstituted. And a section.

  According to the instant food of the present invention, when the main food that takes time to reconstitute hot water is reconstituted, the ingredients that do not take time for reconstitution are not excessively reconstituted.

The perspective view of the container of the instant food of Embodiment 1. FIG. Sectional drawing of the instant foodstuff of Embodiment 1 in the hot water reconstitution. The top view of the example of a change of the container of Embodiment 1. FIG. The perspective view of the container of the instant food of Embodiment 2. FIG. Sectional drawing of the instant foodstuff of Embodiment 2 in the hot water reconstitution. The top view of the example of a change of the container of Embodiment 2. FIG. The perspective view of the container of the instant food of Embodiment 3. FIG. Sectional drawing of the instant foodstuff of Embodiment 3 in the hot water reconstitution. The perspective view in the state where the lid | cover of the container of the instant food of Embodiment 4 was opened. The top view of the container of the instant food of Embodiment 4. FIG. Sectional drawing of the instant foodstuff of Embodiment 4 in the hot water reconstitution. The perspective view of the container of the instant food of Embodiment 5. FIG. Sectional drawing of the instant foodstuff of Embodiment 5 in the hot water reconstitution. The exploded perspective view of the container and lid | cover of the instant food of Embodiment 6. FIG. Sectional drawing of the instant foodstuff of Embodiment 6 in the hot water reconstitution. The top view of the container of the instant foodstuff of Embodiment 7 in the state which put the stand. Sectional drawing of the instant foodstuff of Embodiment 7 in the hot water reconstitution.

  Embodiments of the present invention will be described with reference to the drawings.

  In the following embodiments, instant tempura soba is taken as an example of instant food.

  The dried soba S used in the instant tempura soba of the embodiment is a soba produced by drying by a conventional method such as frying, hot-air drying, freeze drying, or the like. This soba is ready to eat after 3 minutes of soaking in hot water.

  The dried tempura T is also a tempura produced by drying in a conventional manner (for example, fried in oil for a long time to remove moisture, and then deoiled by blowing hot air). Place this tempura on dried soba and immerse it in boiling water for 1-2 minutes. The tempura will be moderately soft, but it will not break easily even if you hold it with chopsticks. Tempura is in this state of eating. After 3 minutes, the tempura will return too much and will lose its shape.

(1) Embodiment 1
(1-1) Configuration of Instant Tempura Soba The instant tempura soba of Embodiment 1 is an example in which an ingredient arrangement portion is formed on the container itself.

  In the instant tempura soba of the first embodiment, dried soba S and dried tempura T are stored in a container 1, and the upper opening of the container 1 is closed by a lid 10.

  An instant tempura soba container 1 of Embodiment 1 is shown in FIG.

  The material and manufacturing method of the container 1 are not particularly limited. For example, the container 1 is manufactured by molding a foamed synthetic resin or assembling water-repellent paper. The container 1 includes a rectangular flat bottom portion 11 and four side walls 12 formed upward from each side of the bottom portion 11.

  An upper portion of one side wall 13 of the side walls 12, specifically, a portion from a position about 1/5 from the top in the height direction of the side wall 13 to the upper opening of the container 1 protrudes outward of the container 1. ing. The protruding portion (protruding portion 16) includes a horizontal portion 13 a, a side portion 13 b that extends upward from the outer end of the container 1 of the horizontal portion 13 a, and two side walls 12 that are continuous with the side wall 13. The upper part of the horizontal part 13a is formed. The upper surface of the horizontal portion 13a serves as an ingredient holding portion in which the dried tempura T is disposed when the dried soba S is reconstituted by a method described later.

  A hot water reservoir 14 is formed by a portion of the side wall 12 below the protrusion 16 and the bottom 11. The hot water reservoir 14 is a portion where hot water is accumulated when the dried soba S is reconstituted as described later. On the inner side of the container 1, a line 15 representing the optimum position of the hot water surface when returning the hot water is shown by slightly denting the inner surface of the container 1.

  Although the material and manufacturing method of the lid 10 are not particularly limited, for example, paper, polyethylene sheet, aluminum foil, and EVA sheet are laminated in this order and cut into a shape that closes the upper opening of the container 1.

  In the finished product of the instant tempura soba factory of Embodiment 1, the dried soba S is stored in the hot water reservoir 14 of the container 1, and the dried tempura T is placed thereon. And the opening of the upper part of the container 1 is closed with the lid | cover 10, and the packaging made from a polypropylene is covered from the outer side.

(1-2) How to Eat Contents of Instant Tempura Soba When eating the contents of instant tempura soba, first remove the plastic packaging and open the lid 10 about half. Next, the dried tempura T is placed on the horizontal portion 13 a of the container 1. In this state, hot water is poured from above the dried soba S in the hot water reservoir 14 until the hot water surface Y reaches the position of the line 15. And it occupies the lid 10 (FIG. 2). After 3 minutes, the lid 10 is completely removed from the container 1 and eats soba and tempura. The dried tempura T may be placed on the horizontal portion 13a after pouring hot water.

(1-3) Effect As described above, the dried tempura T is placed on the horizontal portion 13a as the ingredient holding portion above the hot water surface when the dried buckwheat S is reconstituted in the reservoir portion 14. . Therefore, the dried tempura T is not returned by being immersed in hot water, but is returned by steam filling the container 1 with the lid 10 closed. Therefore, the dried tempura T is not excessively reheated when 3 minutes have passed since the hot water was added to the reservoir 14.

  The container 1 of this embodiment is easy to manufacture as a synthetic resin foam because the protruding portion 16 is provided from a position in the height direction of the side wall 13 to the upper opening of the container 1.

(1-4) Modification Examples The shape of the container is not limited to the above. A bottom part and a side wall are provided, a part of the upper part of the side wall protrudes outward from the container to form a protruding part, and a sump part is formed by a part of the side wall below the protruding part and the bottom part. As long as the protruding portion is formed from the middle position in the height direction of the side wall to the upper opening of the container, the protruding portion may be formed.

  For example, there can be various patterns within this range as the positions where the protrusions are provided. 3A to 3D show the protrusions 16a, 16b, 16c, and 16d in the containers 1a, 1b, 1c, and 1d whose bottoms are rectangular. Further, the bottom of the container may not be a rectangular plane. For example, it may be circular like the container 1e in FIG.

  In the above-described embodiment, the dried tempura T is returned only by steam, but it may be configured so that hot water is returned to the dried tempura T by temporarily applying hot water. Specifically, either the lid 10 or the container 1 is such that the upper part of the horizontal part 13a in the lid 10 becomes the opening and the pouring spout of hot water so that the part becomes the opening and the pouring spout of hot water. It may be specified in the place. When hot water is poured from that portion, the hot water flows through the horizontal portion 13a, and the hot water is temporarily applied to the dried tempura T. Therefore, the dried tempura T is returned not only by the steam but also by the hot water. Therefore, the dry tempura T is sufficiently reconstituted with hot water.

  In the container 1, ingredients other than soup and tempura may be stored in a small bag.

(2) Embodiment 2
(2-1) Configuration of Instant Tempura Soba The instant tempura soba of Embodiment 2 is an example in which an ingredient arrangement portion is formed on the container itself.

  In the instant tempura soba of the second embodiment, the dried soba S and the dried tempura T are stored in the container 2, and the upper opening of the container 2 is closed by the lid 20.

  An instant tempura soba container 2 of Embodiment 2 is shown in FIG.

  The material and manufacturing method of the container 2 are not particularly limited. For example, the container 2 is manufactured by using a synthetic resin as a material by a three-dimensional printer or by assembling water-repellent processed paper. The container 2 includes a rectangular planar bottom portion 21 and four side walls 22 formed upward from each side of the bottom portion 21.

  An upper portion of one side wall 23 of the side walls 22, specifically, a portion from a position of about ¼ to a position of about 1/10 from the top in the height direction of the side wall 23 is directed outward of the container 1. It protrudes. The protruding portion (protruding portion 26) includes an upper surface 23a that protrudes outward from a position about 1/10 from the top of the side wall 23 in the height direction, and a quarter from the top of the side wall 23 in the height direction. A lower surface 23b protruding outward from the position, a curved surface 23c connecting end portions in the protruding direction of the upper surface 23a and the lower surface 23b, and side walls 23d and 23e connecting end portions of the upper surface 23a, the lower surface 23b and the curved surface 23c. Is formed. The upper surface of the lower surface 23b serves as an ingredient holding portion in which the dried tempura T is disposed when the dried soba S is reconstituted by a method described later.

  A hot water reservoir 24 is formed by a portion of the side wall 22 below the protrusion 26 and the bottom 21. The hot water reservoir 24 is a portion where hot water accumulates when the dried soba S is reconstituted as described later. On the inner side of the container 2, a line 25 representing the optimum position of the hot water surface for reconstitution with hot water is shown by slightly denting the inner surface of the container 2.

  Although the material and manufacturing method of the lid 20 are not particularly limited, for example, paper, polyethylene sheet, aluminum foil, and EVA sheet are laminated in this order and cut into a shape that closes the upper opening of the container 1.

  In the finished product of the instant tempura soba factory of the second embodiment, the dried soba S is stored in the hot water reservoir 24 of the container 2, and the dried tempura T is placed thereon. And the opening of the upper part of the container 2 is closed with the lid | cover 20, and the packaging made from a polypropylene is covered from the outer side.

(2-2) How to Eat Contents of Instant Tempura Soba When eating the contents of instant tempura soba, first remove the plastic packaging and open the lid 20 about half. Next, the dry tempura T is placed on the upper surface of the lower surface 23 b inside the protruding portion 26 of the container 2. In this state, hot water is poured from above the dried soba S in the hot water reservoir 24 until the hot water surface Y reaches the position of the line 25. Then, the lid 20 is occupied (FIG. 2). After 3 minutes, the lid 20 is completely removed from the container 2 and eats soba and tempura. The dried tempura T may be placed on the upper surface of the lower surface 23b after pouring hot water.

(2-3) Effect As described above, the dried tempura T is placed on the lower surface 23b as the ingredient holding portion above the hot water surface when the dried buckwheat S is reconstituted in the reservoir 24. Therefore, the dried tempura T is not soaked in hot water and returned, but is returned by the steam filling the container 2 with the lid 20 closed. Therefore, the dried tempura T is not excessively reheated when 3 minutes have passed since the hot water was put into the reservoir 24.

(2-4) Modification Examples The shape of the container is not limited to the above. A bottom part and a side wall, a part of the upper part of the side wall and a part below the upper opening of the container projecting outward from the container to form a projecting part. As long as the hot water reservoir is formed by the above method.

  For example, there can be various patterns within this range as the positions where the protrusions are provided. 6A to 6D show the protruding portions 26a, 26b, 26c, and 26d in the containers 2a, 2b, 2c, and 2d having a rectangular bottom surface. Further, the bottom of the container may not be a rectangular plane. For example, it may be circular like the container 2e in FIG.

  In the above-described embodiment, the dried tempura T is returned only by steam, but it may be configured so that hot water is returned to the dried tempura T by temporarily applying hot water. Specifically, either the lid 20 or the container 2 is such that the portion of the lid 20 near the upper portion of the protruding portion 26 becomes an opening and a pouring spout for hot water so that the portion is an opening and a pouring spout for hot water. It may be specified in the place of. When hot water is poured from that portion, the hot water circulates to the inside of the protruding portion 26, and the hot water is temporarily applied to the dry tempura T. Therefore, the dried tempura T is returned not only by the steam but also by the hot water. Therefore, the dry tempura T is sufficiently reconstituted with hot water.

  In the container 2, ingredients other than soup and tempura may be stored in a small bag.

(3) Embodiment 3
(3-1) Configuration of Instant Tempura Soba The instant tempura soba of Embodiment 3 is an example in which an ingredient arrangement portion is formed on the container itself.

  In the instant tempura soba of the third embodiment, the dried soba S and the dried tempura T are stored in the container 3, and the upper opening of the container 3 is closed by the lid 30.

  An instant tempura soba container 3 according to Embodiment 3 is shown in FIG.

  The material and manufacturing method of the container 3 are not particularly limited. For example, the container 3 is manufactured by molding a foamed synthetic resin or assembling water-repellent paper. The container 3 includes a substantially rectangular flat bottom portion 31 and four side walls 32 formed upward from each side of the bottom portion 31.

  A concave portion as viewed from the outside of the container 3 extends from a lower portion of one selected side wall 33 of the side walls 32 and a central portion in the width direction to a portion on the side wall 33 side of the bottom portion 31 and a central portion in the width direction. The recessed part which becomes is formed. This recessed portion is a portion protruding from the inside of the container 3 (projecting portion 36). The protruding portion 36 is formed by a side wall 33a parallel to the side wall 33, a side wall 33b and a side wall 33c connecting the rising side wall 33 and the side wall 33a from the bottom 31, and a horizontal surface 33d connecting the side wall 33a, the side wall 33b and the upper end of the side wall 33c. Has been. The upper surface of the surface 33d serves as an ingredient holding portion on which the dried tempura T is disposed when the dried soba S is reconstituted by a method described later.

  A hot water reservoir 34 is formed by a portion of the side wall 32 below the surface 33d, a lower portion of the side walls 33a to 33c, and the bottom 31. The hot water reservoir 34 is a portion where hot water accumulates when the dried soba S is reconstituted as described later. On the inner side of the container 3, a line 35 representing the optimum position of the hot water surface for returning the hot water is shown by slightly denting the inner surface of the container 3.

  The material and manufacturing method of the lid 30 are not particularly limited. For example, paper, polyethylene sheet, aluminum foil, and EVA sheet are laminated in this order and cut into a shape that closes the upper opening of the container 1.

  In the finished product of the instant tempura soba factory of Embodiment 3, the dried soba S is stored in the hot water reservoir 34 of the container 3, and the dried tempura T is placed thereon. And the opening of the upper part of the container 3 is closed with the lid | cover 30, and the packaging made from a polypropylene is covered from the outer side.

(3-2) How to Eat Contents of Instant Tempura Soba When eating the contents of instant tempura soba, first remove the plastic packaging and open the lid 30 about half. Next, the dried tempura T is placed on the surface 33 d of the container 3. In this state, hot water is poured from above the dried soba S in the hot water reservoir 34 until the hot water surface Y reaches the position of the line 35. Then, the lid 30 is occupied (FIG. 2). After 3 minutes, the lid 30 is completely removed from the container 3 and eats soba and tempura. The dried tempura T may be placed on the surface 33d after pouring hot water.

(3-3) Effect As described above, the dried tempura T is placed on the surface 33d as the ingredient holding portion above the hot water surface when the dried buckwheat S is reconstituted in the reservoir portion 34. Therefore, the dried tempura T is not soaked in hot water and returned, but is returned by steam filling the container 3 with the lid 30 closed. Therefore, the dried tempura T is not excessively reheated when 3 minutes have passed since the hot water was added to the reservoir 34.

  The container 3 of this embodiment is easy to manufacture as a synthetic resin foam because the protruding portion 36 is provided from a position in the height direction of the side wall 33 to the lower portion of the container 3.

(3-4) Modification Examples The shape of the container is not limited to the above. A bottom part and a side wall are provided, a part from the bottom part to the side wall protrudes inward of the container, an upper surface of the protruding part is an ingredient holding part, and a part below the ingredient holding part in the container is a sump part If it is good.

  For example, the container 1 and the container 1d according to the first embodiment can be regarded as the containers according to the third embodiment. Further, the bottom of the container may not be a rectangular plane, and may be, for example, a circle.

  In the above-described embodiment, the dried tempura T is returned only by steam, but it may be configured so that hot water is returned to the dried tempura T by temporarily applying hot water. Specifically, either the lid 30 or the container 3 is such that the portion of the lid 30 near the upper portion of the protruding portion 36 becomes an opening and a pouring spout for hot water so that the portion is an opening and a pouring spout for hot water. It may be specified in the place of. When hot water is poured from that portion, the hot water circulates on the surface 33d of the protrusion 36, and the hot water is temporarily applied to the dry tempura T arranged there. Therefore, the dried tempura T is returned not only by the steam but also by the hot water. Therefore, the dry tempura T is sufficiently reconstituted with hot water.

  In the container 3, ingredients other than soup and tempura may be stored in a small bag.

(4) Embodiment 4
(4-1) Configuration of Instant Tempura Soba The instant tempura soba of Embodiment 4 is an example in which an ingredient holding part is formed or attached to a lid.

  In the instant tempura soba of the fourth embodiment, the dried soba S is stored in the container body 41, and the upper opening of the container body 41 is closed by the lid 40. A pocket 42 is provided inside the container of the lid 40, and the dried tempura T is stored therein.

  An instant tempura soba container 4 of Embodiment 4 is shown in FIGS.

  The container 4 includes a bowl-shaped container body 41 and a lid 40 that closes an upper opening of the container body 41.

  Although the material and manufacturing method of the container main body 41 are not specifically limited, For example, foaming synthetic resin is shape | molded and manufactured. On the inner side of the container 4, a line 45 representing the optimum position of the hot water surface when refilling hot water is shown by slightly denting the inner surface of the container 4. The portion below the line 45 is a hot water reservoir 44 where hot water is accumulated when the dried soba S is reconstituted as described later.

  The material and manufacturing method of the lid 40 are not particularly limited. For example, paper, polyethylene sheet, aluminum foil, and EVA sheet are laminated in this order and cut into a shape that closes the upper opening of the bowl-shaped main body 41. is there.

  Inside the container 4 of the lid 40, a pocket 42 having a rectangular shape in plan view that opens in two opposing directions is provided. The pocket 42 is formed by a rectangular pocket sheet 43 in which resin films are laminated on both sides of paper. A large number of holes are formed in the pocket sheet 43. Two opposite ends of the pocket sheet 43 are adhered to the inside of the container 4 near the center of the lid 40. A portion surrounded by the pocket sheet 43 and the lid 40 is a pocket 42. The pocket 42 is positioned above the line 45 representing the position of the hot water surface of the container body 41 in a state where the upper opening of the container body 41 is closed by the lid 40. The pocket 42 serves as an ingredient holding portion in which the dried tempura T is disposed when the dried buckwheat S is reconstituted by a method described later.

  In the finished product of the instant tempura soba factory of the fourth embodiment, the dried soba S is stored in the hot water reservoir 44 of the container body 41. Further, the dried tempura T is stored on the dried soba S. However, if the dry tempura T is not individually wrapped, the dry tempura T may be stored in the pocket 42 in advance. And the opening of the upper part of the container main body 41 is closed with the lid | cover 40, and the packaging made from a polypropylene is covered from the outer side.

(4-2) How to Eat Contents of Instant Tempura Soba When eating the contents of instant tempura soba, first, remove the plastic packaging and open the lid 40 about 1/3. Next, the dried tempura T on the dried soba S is put in the pocket 42. However, when the dry tempura T is stored in the pocket 42 in advance, it is only necessary to confirm that the dry tempura T is stored. Thereafter, hot water is poured from above the dried soba S in the hot water reservoir 44 until the hot water surface Y reaches the position of the line on the inner surface of the container 4. Then, the lid 40 is occupied (FIG. 11). After the elapse of 3 minutes, the lid 40 is opened to about 1/3, the tempura is taken out from the place where the pocket sheet 43 of the pocket 42 and the lid 40 are not bonded with chopsticks, and the tempura is placed on the side. Then, the lid 40 is completely removed from the container body 41 and eats soba and tempura.

(4-3) Effect As described above, the dried tempura T is stored in the pocket 42 as the ingredient holding portion above the hot water surface when the dried buckwheat S is reconstituted in the reservoir portion 44. Therefore, the dried tempura T is not soaked in hot water and returned, but is returned by the steam filling the container 4 with the lid 40 closed. Therefore, the dried tempura T is not excessively reheated when 3 minutes have passed since the hot water was put into the reservoir 44.

  If the container 4 of this embodiment is used, since the dry tempura T is already stored in the pocket 42 in the state of a finished product, it is not necessary to replace the dry tempura T when re-heating.

  Since the pocket sheet 43 has a large number of holes, the steam tends to hit the dried tempura T. Therefore, the dried tempura T can be sufficiently returned without being immersed in hot water.

(4-4) Modification Examples The shape of the container is not limited to the above. A main body provided with a hot water reservoir and a lid that closes the upper opening of the main body may be provided, and a pocket that opens at least on one side may be provided inside the container of the lid.

  For example, the main body may not have a bowl shape, but may have a rectangular bottom and a side wall formed upward from each side.

  In addition to the pocket sheet 43 described above, various pockets such as a net made of water-repellent paper or a foamed synthetic resin molded into a pocket shape are provided inside the lid container. Can be formed.

  The shape of the pocket is not limited to that of the above embodiment. Any shape that can accommodate at least a part of the dry tempura T in the pocket or between the pocket and the lid may be used.

  In the above-described embodiment, the dried tempura T is returned only by steam, but it may be configured so that hot water is returned to the dried tempura T by temporarily applying hot water. Specifically, the opening of the lid 40 and the pouring spout of the hot water are clearly shown in either the lid 40 or the container 4. A pocket 42 is provided in the vicinity of the opening of the lid 40 and the pouring spout of hot water. When the lid 40 is opened in this state, the pocket 42 is also opened. When hot water is poured from the unsealed portion, hot water is temporarily circulated in the pocket 42 and hot water is temporarily applied to the dried tempura T. Therefore, the dried tempura T is returned not only by the steam but also by the hot water. Therefore, the dry tempura T is sufficiently reconstituted with hot water.

  In the container 4, ingredients other than soup and tempura may be stored in a small bag.

  In addition to the pocket, various things can be attached to the lid and used as a material holding portion. Various things are the wire etc. which hang dry tempura T, for example.

(5) Embodiment 5
(5-1) Configuration of Instant Tempura Soba The instant tempura soba of Embodiment 5 is an example in which an ingredient holder is formed or attached to the lid.

  In the instant tempura soba of the fifth embodiment, the dried soba S is stored in the container body 51, and the upper opening of the container body 51 is closed by the lid 50. The lid 50 is provided with a step 56 which will be described later, in which the dried tempura T is stored.

  The instant tempura soba container 5 of Embodiment 5 is shown in FIG.

  The container 5 includes a bowl-shaped container body 51 and a lid 50 that closes an upper opening of the container body 51.

  Although the material and manufacturing method of the container main body 51 are not specifically limited, For example, foaming synthetic resin is shape | molded and manufactured. On the inner side of the container 5, a line 55 indicating the optimum position of the hot water surface when refilling hot water is shown by slightly denting the inner surface of the container 5. The portion below the line 55 is a hot water reservoir 54 where hot water is accumulated when the dried soba S is reconstituted as described later.

  Although the material and manufacturing method of the lid | cover 50 are not specifically limited, For example, a foaming synthetic resin is shape | molded and manufactured. A stepped portion 56 is provided at the center of the lid 50 so as to protrude toward the lower surface side of the lid 50. The step 56 is a recess when viewed from the outside of the container. In the state where the lid 50 is put on the container body 51, the bottom of the stepped portion 56 is located above the line representing the position of the hot water surface. The bottom of the stepped portion 56 is circular, and a large number of holes 58 are opened. The container outer portion of the stepped portion 56 is closed by sticking a seal 57 made of paper or the like from the container outer side. The container outer portion of the stepped portion 56 serves as an ingredient holding portion in which the dried tempura T is placed when the dried soba S is reconstituted by a method described later.

  In the finished product of the instant tempura soba factory of the fifth embodiment, the dried soba S is stored in the hot water reservoir 54 of the container body 51. Moreover, the dry tempura T is accommodated in the level | step-difference part 56, and the seal | sticker 57 is affixed from the top. And the opening of the upper part of the container main body 51 is closed with the lid | cover 50, and the packaging made from a polypropylene is covered from the outer side.

(5-2) How to Eat Contents of Instant Tempura Soba When eating the contents of instant tempura soba, remove the plastic wrapping and open the seal 57 of the lid 50 about half. Next, hot water is poured from the step portion 56 until the hot water surface Y matches the position of the line on the inner surface of the container 5. The line 55 on the inner surface of the container 5 can be confirmed through a hole formed in the bottom of the stepped portion 56. Then, the seal 57 is closed (FIG. 13). After 3 minutes, the lid 50 is removed from the container body 51. Then, the seal 57 is removed, and the tempura stored in the step portion 56 is taken out and placed on the side. And eat soba and tempura.

(5-3) Effect As described above, the dried tempura T is stored in the step portion 56 as the ingredient holding portion above the surface of the hot water when the dried soba S is reconstituted in the hot water reservoir 54. Yes. Therefore, the dry tempura T is returned by steam filling the container 5 with the lid 50 closed. Further, since hot water is introduced from the step portion 56 into the hot water reservoir 54, the hot water flowing through the hot water reservoir 54 is temporarily applied to the dry tempura T, and the dry tempura T is also returned by the hot water. Therefore, the dry tempura T is sufficiently reconstituted with hot water. However, since the dried soba S is not soaked in hot water, when the hot water is poured into the reservoir 54 and 3 minutes have passed, the hot water is not excessively reheated.

  If the container 5 of this embodiment is used, the dried tempura T is already stored in the stepped portion 56 in the state of a finished product, and therefore it is not necessary to replace the dried tempura T when refilling hot water.

  Moreover, since hot water is temporarily applied to the dry tempura T when hot water is introduced from the stepped portion 56 into the reservoir portion 54, the tempura that is not sufficiently reconstituted with steam alone is also sufficiently returned.

(5-4) Modification Examples The shape of the container is not limited to the above. A main body having a hot water reservoir and a lid that closes the upper opening of the main body are provided, and a stepped portion is formed on the lower surface of the lid, and an outer concave portion of the stepped portion is formed as a material holding portion. .

  For example, the main body may not have a bowl shape, but may have a rectangular bottom and a side wall formed upward from each side.

  Moreover, the place where the hole in the step portion is opened may be the side portion instead of the bottom portion. Moreover, the hole may be opened in both the bottom part and the side part. Further, the bottom and side portions may be net-like.

  In the container 5, ingredients other than soup and tempura may be stored in a small bag.

  The shape of the step portion serving as the material holding portion is not limited, and may be, for example, a quadrangle or the like in plan view.

(6) Embodiment 6
(6-1) Configuration of Instant Tempura Soba The instant tempura soba of Embodiment 6 is an example of an accessory provided with an accessory holding part.

  In the instant tempura soba of the sixth embodiment, the dried soba S, the inner lid 66 and the dried tempura T are stored in the container body 61 in order from the bottom, and the upper opening of the container body 61 is closed by the lid 60.

  The instant tempura soba container 6 of Embodiment 6 is shown in FIG.

  The container 6 includes a container body 61 having an upper opening and an inner lid 66 that is hooked on the upper opening.

  Although the material and manufacturing method of the container main body 61 are not specifically limited, For example, it molds and manufactures foaming synthetic resin. The container 61 includes a disk-shaped bottom portion 62 and a side wall 63 formed upward from an end portion of the bottom portion 62. On the inner side of the container 6, a line 65 indicating the optimum position of the hot water surface for reconstitution with hot water is shown by slightly denting the inner surface of the container 6. The portion below the line 65 is a hot water reservoir 64 where hot water is accumulated when the dried soba S is reconstituted as described later.

  Although the material and manufacturing method of the inner lid 66 are not particularly limited, for example, the foamed synthetic resin is molded and manufactured. A disk-shaped bottom portion 66a, a side wall 66b formed upward from the outer peripheral end of the bottom portion 66a, and a hook portion protruding outward from the upper end of the side wall 66b by the thickness of the side wall of the container body 61 66c. A plurality of holes 66d are opened in the bottom 66a. The length of one round of the hook portion 66 c matches the length of one round of the upper end of the side wall 63 of the container body 61.

  Although the material and manufacturing method of the lid | cover 60 are not specifically limited, For example, a foaming synthetic resin is shape | molded and manufactured. The lid 60 includes a disk-shaped flat plate portion whose size matches the upper opening of the container main body 61 and a fitting portion that protrudes downward from the flat plate portion. The fitting portion is fitted to the outside of the upper opening of the container body 61.

  In the state of the finished product of the instant tempura soba and the hot water reconstitution of Embodiment 6, the inner lid 66 is placed on the container body 61, and the lid 60 is placed thereon. When the inner lid 66 is placed on the container main body 61, the inner lid 66 is arranged from the upper opening of the container main body 61 to a position below the upper opening inside the container main body 61. Specifically, the hook 66 c of the inner lid 66 rests on the upper end of the side wall 63 of the container main body 61, and the bottom 66 a of the inner lid 66 is positioned below the upper opening of the container main body 61. When the lid 60 is put thereon, the fitting portion of the lid 60 is connected to the container body in a state in which the hook 66c of the inner lid 66 is sandwiched between the upper end of the side wall 63 of the container body 61 and the lid 60. It fits outside the upper opening of 61. In this state, the bottom 66a of the inner lid 66 is located below the upper opening of the container body 61 and above the line 65 representing the position of the hot water surface. The inner side of the inner lid 66 serves as an ingredient holding portion in which the dried tempura T is placed when the dried soba S is reconstituted by a method described later.

  In the finished product of the instant tempura soba factory of the sixth embodiment, the dried soba S is stored in the hot water reservoir 64 of the container body 61. An inner lid 66 is placed over the container body 61. The dry tempura T is disposed on the upper surface of the bottom 66a of the inner lid 66. Then, the lid 60 is put on the inner lid 66. A polypropylene package is placed on the outside of the container.

(6-2) How to Eat Contents of Instant Tempura Soba When eating the contents of instant tempura soba, remove the plastic wrapping and remove the lid 60. Next, hot water is poured from above the inner lid 66 until the hot water surface Y matches the position of the line on the inner surface of the container 6. A line representing the hot water level on the inner surface of the container 6 can be confirmed through a hole formed in the bottom 66 a of the inner lid 66. When the hot water has been poured, the lid 60 is placed over the inner lid 66 (FIG. 15). After 3 minutes, the lid 60 and the inner lid 66 are removed from the container body 61. Then, the tempura stored in the inner lid 66 is taken out and placed on the buckwheat. And eat soba and tempura.

(6-3) Effect As described above, the dried tempura T is stored in the inner lid 66 as a material holding portion above the surface of the hot water when the dried soba S is reconstituted in the hot water reservoir 64. Yes. Therefore, the dried tempura T is returned by the steam generated from the hot water surface and entering the space above the inner lid 66 through the hole 66d of the bottom 66a. Moreover, since hot water is poured from above the inner lid 66 on which the dried tempura T is placed, the hot water flowing through the inner lid 66 is temporarily applied to the dried tempura T, and the dried tempura T is also returned by the hot water. Therefore, the dry tempura T is sufficiently reconstituted with hot water. In particular, even tempura that cannot be sufficiently returned by steam alone is sufficiently reconstituted. However, since the dried soba S is not soaked in hot water, the hot water is not excessively reheated after 3 minutes have passed since the hot water was poured into the reservoir 64.

  If the container 6 of this embodiment is used, the dried tempura T is already stored inside the inner lid 66 in the state of a finished product, so that it is not necessary to replace the dried tempura T when refilling hot water.

(6-4) Modified example The shape of the container is not limited to the above.

  For example, the container body may have a rectangular parallelepiped shape with an upper opening.

  The inner lid is not limited to the above as long as it is arranged from the upper opening of the container body to a position below the upper opening inside the container. For example, instead of hooking on the entire upper opening of the container body, it may be hooked only on a part of the upper opening of the container body such as near the pouring spout of hot water. There are also various structures that allow steam to enter the space above the inner lid. For example, the entire inner lid may be made of a net.

  In the container 6, ingredients other than soup and tempura may be stored in a small bag.

(7) Embodiment 7
(7-1) Configuration of Instant Tempura Soba The instant tempura soba of Embodiment 7 is an example of an accessory provided with an accessory holding part.

  In the instant tempura soba of the seventh embodiment, the dried soba S, the dried tempura T, and the mounting table 76 are accommodated in a bowl-shaped container 7, and the upper opening of the container 7 is closed by a lid 70.

  The instant tempura soba container 7 of Embodiment 7 is shown in FIG.

  Although the material and manufacturing method of the container 7 are not specifically limited, For example, it manufactures by shape | molding a foaming synthetic resin. On the inner side of the container 7, a line 75 representing the optimum position of the hot water surface for reconstitution with hot water is shown by slightly denting the inner surface of the container 7. The portion below this line is a hot water reservoir 74 where hot water is accumulated when the dried buckwheat S is reconstituted as described later.

  The material and manufacturing method of the lid 70 are not particularly limited. For example, paper, polyethylene sheet, aluminum foil, and EVA sheet are laminated in this order and cut into a shape that closes the upper opening of the container 7.

  The mounting table 76 includes a disk-shaped top plate 76a and three rod-shaped leg portions 76b extending downward from the lower surface side of the top plate 76a. The three leg portions 76b are fixed to the lower surface of the top plate 76a. When the mounting table 76 is disposed in the container 7, the top plate 76a is located above the line 75 that represents the position of the hot water surface. And the upper surface becomes an ingredient holding part by which the dried tempura T is arranged when the dried buckwheat S is reconstituted by a method described later. The material of the top plate 76a and the leg portion 76b is not particularly limited. For example, the top plate 76a is made of water-repellent cardboard and the leg portion 76b is made of resin or metal processed into a rod shape.

  In the finished product of the instant tempura soba factory of the seventh embodiment, the dried soba S and the mounting table 76 are stored in the hot water reservoir 74 of the container 7. The mounting table 76 is stably stored in a state where the lower end of the leg portion 76 b is in contact with the inner surface side of the side wall of the container 7. The dry tempura T is placed on the mounting table 76 and stored. And the opening of the upper part of the container 7 is closed with the lid | cover 70, and the packaging made from a polypropylene is covered from the outer side.

(7-2) How to eat the contents of instant tempura soba When you eat the contents of this instant tempura soba, first remove the plastic wrapping, open the lid 70 more than half, and dry tempura T is the top plate 76a of the mounting table 76. Make sure it is on the top. Then, hot water is poured from above the dried soba S in the hot water reservoir 74 until the hot water surface Y coincides with the position of the line 75 on the inner surface of the container 7. Then, the lid 70 is occupied (FIG. 17). After 3 minutes, the lid 70 is removed, the tempura from the top plate 76a is placed on the buckwheat, the mounting table 76 is taken out of the container 7, and the soba and tempura are eaten.

(7-3) Effect Thus, when the dried soba S is reconstituted in the hot water reservoir 74, the dried tempura T is placed on the mounting table 76 as a material holding part above the hot water surface. It is. Therefore, the dried tempura T is not returned by being immersed in hot water, but is returned by steam filling the container 7 with the lid 70 closed. For this reason, the dried tempura T is not excessively reheated when 3 minutes have passed since the hot water was put into the reservoir 74.

  In this embodiment, since the upper surface of the top plate 76a of the mounting table 76 is used as the material holding portion, a conventional container can be used as it is. Therefore, the new capital investment for manufacturing this embodiment instant food is unnecessary.

(7-4) Example of change The shape of a container is not restricted to said bowl type thing. Further, the lid 70 may be omitted.

  The mounting table is not limited to the above. What is necessary is just to provide a leg part and the top plate located above a hot-water surface at the time of a hot water return, and to arrange | position ingredients on the upper surface of a top plate.

  For example, the top plate of the mounting table may have a hole. Further, the top plate may be net-like. In such a case, the steam circulates around the dry tempura T through the holes and meshes, so that the steam circulating around the dry tempura T increases and the dry tempura T is easily returned.

  Further, the mounting table may be capable of folding the leg portion and capable of being stored in the container in a folded state.

  Further, the mounting table is not stored in the container at the time of distribution or sale, but may be attached outside the container or sold separately.

  In the above-described embodiment, the dried tempura T is returned only by steam, but it may be configured so that hot water is returned to the dried tempura T by temporarily applying hot water. Specifically, for example, the opening of the lid 70 and the spout of hot water are displayed on either the lid 70 or the container 7. Further, the top plate of the mounting table is extended to the lower side of the opening of the lid 70 and the pouring spout of the hot water, and an indication that the portion is the mounting location of the dry tempura T is displayed on the extended portion. In this state, the lid 70 is opened, and when the dry tempura T is placed at a designated location and hot water is poured, the hot tempura T is temporarily poured onto the dry tempura T. Therefore, the dried tempura T is returned not only by the steam but also by the hot water. Therefore, the dry tempura T is sufficiently reconstituted with hot water.

  In the container 7, ingredients other than soup and tempura may be stored in a small bag.

(8) Other Modifications The instant food of the present invention is not limited to instant tempura soba. What is necessary is just the instant food containing the main food which takes time for hot water reconstitution and the ingredient which does not take time for hot water recombination compared with the main food. Examples of such instant foods include wonton noodles other than tempura soba.

  The ingredients are not limited to those that do not take time for hot water reconstitution, but may be those that do not require reconstitution. Even if it is an ingredient which does not require hot water replenishment, it will be warmed by the temperature of hot water and will be in the state which can be eaten deliciously by arrange | positioning at an ingredient holding part at the time of hot water resumption.

  The hot water level at the time of hot water reversion is the hot water surface when an optimal amount of hot water is put into the container to reheat or eat the main food and ingredients. The position of such a hot water surface does not necessarily have to be indicated by a line inside the container as in the above embodiment. The position of the hot water surface may not be displayed, or may be displayed on the outside of the container with a mark or the like. The material holding part is provided above such a hot water surface.

  The instant food of the present invention may be of a type that discharges hot water after reconstitution with hot water. Examples of such instant food include fried noodles. In that case, the hot water discharge port may be set in the vicinity of the material holding portion, and the hot water may be temporarily applied to the material when hot water is discharged. The hot water outlet is set, for example, by displaying on the container or lid that the hot water outlet is displayed.

  In the finished product, the main food and ingredients may be attached to the outside of the container instead of being stored in the container.

  The container may be a deformable and heat-resistant resin bag, and may be inflated when storing the dried soba S or the dried tempura T.

  In addition, various substitutions and changes can be made without departing from the scope of the invention.

S ... Buckwheat, T ... Tempura, Y ... Hot water surface, 1 ... Container, 1a ... Container, 1b ... Container, 1c ... Container, 1d ... Container, 1e ... Container, 10 ... Lid, 11 ... Bottom, 12 ... Side wall, 13 ... side wall, 13a ... horizontal part, 13b ... side part, 14 ... hot water reservoir, 15 ... line, 16 ... projecting part, 16a ... projecting part, 16b ... projecting part, 16c ... projecting part, 16d ... projecting part, 16e ... Projection, 2 ... container, 2a ... container, 2b ... container, 2c ... container, 2d ... container, 2e ... container, 20 ... lid, 21 ... bottom, 22 ... side wall, 23 ... side wall, 23a ... upper surface, 23b ... lower surface , 23c ... curved surface, 23d ... side wall, 23e ... side wall, 24 ... hot water reservoir, 25 ... line, 26 ... projection, 26a ... projection, 26b ... projection, 26c ... projection, 26d ... projection, 26e ... Projection, 3 ... container, 30 ... lid, 31 ... bottom, 32 ... side wall, 33 ... side wall, 33a Side wall, 33b ... Side wall, 33c ... Side wall, 33d ... Surface, 34 ... Hot water reservoir, 35 ... Line, 36 ... Projection, 4 ... Container, 40 ... Lid, 41 ... Container body, 42 ... Pocket, 43 ... For pocket Sheet, 44 ... Hot water reservoir, 45 ... Line, 5 ... Container, 50 ... Lid, 51 ... Container body, 54 ... Hot water reservoir, 55 ... Line, 56 ... Stepped portion, 57 ... Seal, 58 ... Hole, 6 ... Container, 60 ... Lid, 61 ... Container body, 62 ... Bottom, 63 ... Side wall, 64 ... Hot water reservoir, 65 ... Line, 66 ... Middle lid, 66a ... Bottom, 66b ... Side wall, 66c ... Hook, 66d ... Hole, 7 ... Container, 70 ... Lid, 74 ... Hot water reservoir, 75 ... Line, 76 ... Mounting table, 76a ... Top plate, 76b ... Leg,

Claims (14)

The container contains or attaches at least one main food that takes time to reconstitute the hot water and any ingredient that does not require reconstitution or that does not take time to reconstitute with the main food. Become
The container includes a hot water reservoir in which hot water is stored when hot water is returned and the main food is disposed, and an ingredient holding portion that is positioned above the hot water surface and in which the ingredients are placed when hot water is returned. ,Instant Food.   The container includes a bottom part and a side wall, and a part of the upper part of the side wall protrudes outward from the container to form a protruding part, and the reservoir is formed by a part of the side wall below the protruding part and the bottom part. The instant food according to claim 1, wherein a portion is formed, and the ingredient holding portion is formed inside the container of the protruding portion.   The instant food according to claim 2, wherein the protruding portion is formed from a position in the height direction of the side wall to an upper opening of the container.   The instant food according to claim 2, wherein the protrusion is formed in a portion of the side wall below the upper opening of the container.   The container includes a bottom portion and a side wall, a part from the bottom portion to the side wall protrudes inward of the container, and an upper surface of the protruding portion is the material holding portion, and the material holding in the container The instant food according to claim 1, wherein a portion below the portion is the hot water reservoir. The container includes a main body including the hot water reservoir, a lid that closes an upper opening of the main body, and a pocket that is provided to open at least one side inside the container of the lid,
The instant food according to claim 1, wherein the pocket is formed as the ingredient holding portion. The container includes a main body including the hot water reservoir, and a lid that closes an upper opening of the main body.
The lid is provided with a stepped portion projecting on the lower surface side of the lid,
The instant food according to claim 1, wherein an outer concave portion of the step portion is formed as the ingredient holding portion. The container includes a main body including the hot water reservoir, and an inner lid disposed from an upper opening of the main body to a position below the upper opening inside the container,
The instant food according to claim 1, wherein an upper surface of the inner lid is formed as the ingredient holding portion. The container contains or attaches at least a main food that takes time to reconstitute hot water, ingredients that do not require reconstitution or take time, and a mounting table that is placed in the container during reconstitution. ,
The container includes a hot water reservoir where hot water is stored when the hot water is reconstituted and the main food is disposed.
2. The instant food according to claim 1, wherein the table includes a leg portion and a top plate positioned above the surface of the hot water when the hot water is returned, and the upper surface of the top plate is the ingredient holding portion. .   The instant food according to claim 1, wherein the ingredient holding portion is provided so that hot water flows when hot water is poured or discharged for hot water reconstitution. A container for instant food, in which a main food that takes time to reconstitute with water and ingredients that do not require reconstitution or do not take time for reconstitution are placed inside.
A bottom part and a side wall, and a part of the upper part of the side wall protrudes outward from the container to form a protrusion,
Of the side wall, a portion below the protruding portion and the bottom portion form a hot water reservoir where hot water is accumulated when the hot water is reconstituted and the main food is disposed,
A container for instant food, characterized in that an ingredient holding part is formed inside the container of the projecting part and located above the surface of the hot water at the time of reconstitution with which the ingredient is placed.   The container for instant food according to claim 11, wherein the protruding portion is formed from a position in the height direction of the side wall to an upper opening of the container.   12. The instant food container according to claim 11, wherein the protrusion is formed in a portion of the side wall below the upper opening of the container. A container for instant food, in which a main food that takes time to reconstitute with water and ingredients that do not require reconstitution or do not take time for reconstitution are placed inside.
The container includes a bottom part and a side wall, and a part from the bottom part to the side wall protrudes inward of the container,
An upper surface of the protruding portion is an ingredient holding portion on which the ingredient is placed and positioned above the hot water surface when recuperating the hot water,
A container for instant food, wherein a portion of the container below the ingredient holding portion is a hot water reservoir where hot water is accumulated when hot water is returned and the main food is placed.

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