JP2015145275A - Daily dish receiving tool and food product container - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a daily dish receiving tool capable of, while suitably removing oil content and moisture content of a daily dish to be dished-up in a food product container for take-out, suppressing the return of oil content and moisture content to the daily dish, thereby, improving texture and flavor and, moreover, capable of being stably fitted to the food product container which may be swung upon the conveyance, and to provide the food product container provided with the daily dish receiving tool.SOLUTION: A daily dish receiving tool includes: a base body 4 with a plurality of protruded ribs 41 formed with intervals provided therebetween; and a laying material 5 for daily dish in which a plurality of crest parts 53 (54) prepared by bending one sheet of paper material or nonwoven cloth upward are formed in accordance with the formation interval of the ribs 41 and each rib 41 on the base body 4 is held between respective lateral inclined surface parts 57 (58) folded with respect to each other with a crest folding line 52 of the respective crest parts 53 (54) interposed therebetween.

Description

  The present invention relates to a beet receiving device for receiving prepared foods such as fried foods and grilled foods on a food container such as a lunch box or a dish, and in particular, good food texture of the prepared foods by removing moisture and oil that exude from the prepared food, The present invention relates to a side dish receiver suitable for producing a flavor, and a food container provided with the same.

  Due to changes in lifestyle habits and diversification of eating habits in recent years, the tendency to depend on eating out has become more prominent. In this restaurant industry, for example, a customer who visits a restaurant such as a hotel or a restaurant eats and drinks the prepared food and drink in the store, and a so-called in-store eating and drinking type that takes the cooked food and drink out of the store and eats Can be broadly classified into out-of-store eating and drinking. In particular, in addition to lunch boxes sold at lunch boxes, convenience stores, supermarkets, etc., for example, there are cases where take-out can be selected according to the desires of customers at restaurants that offer in-store food service. In addition, the out-of-store eating and drinking type includes a so-called delivery type in which an employee takes food and drink cooked in a restaurant outside the store and carries them to the customer's home or the like.

  In such an out-of-store eating and drinking service where various forms are developed, prepared meals are prepared in food containers such as lunch boxes and bowls, or delivery-type pizza dishes Put this on a paper tray. Then, the prepared food is carried out of the store through the food container and the receptacle.

  By the way, in a restaurant-type service, for example, fried side dishes such as tonkatsu, croquettes, fried chicken, tempura, potato fries, etc., or grilled side dishes such as grilled meat, steak, pizza, grilled fish, etc. When placed on the receptacle, the water and oil that oozes from the side dish accumulates at the bottom. And if the moisture and oil collected at the bottom of this food container etc. return to the side dish, the side dish itself will become sticky and will be covered with oil, so the texture and flavor will be significantly reduced. . For this reason, in recent restaurant-type services, foods such as deep-fried foods and grilled foods to be placed on food containers and receptacles are efficiently sucked out and the oil and moisture are returned to the side of the prepared foods. Many studies have been conducted to prevent this.

  Conventionally, in order to efficiently absorb the oil and moisture of sugar beet, crepe paper having excellent water absorption has been laid in the sugar beet storage space in a food container and the sugar beet is placed thereon. As a result, the oil and moisture that ooze out from the sugar beet are sucked up by the crepe paper, but the contact area between the crepe paper spread on the flat surface and the sugar beet is large. There was a problem of returning to the side dish again.

  Conventionally, a technique for realizing good oil cutting for a side dish to be placed in a take-out food container has been disclosed (for example, see Patent Document 1). In the disclosed technology of Patent Document 1, a plurality of staggered cuts are provided on a paper fried food placing plate, and the staggered cuts are erected, and the fried food is placed thereon. . However, even if the fried food can be drained with this configuration, the fried food placing plate may move when the food container is shaken during transportation, and the fried food is always placed in a stable state. There was a problem that it could not be placed. In addition, the contact area between the deep-fried food placing plate and the deep-fried food may still be large, and there has been a problem that oil once sucked by the deep-fried food placing plate returns to the deep-fried food.

  Patent Document 2 discloses a deep-fried food receiver in which oil-absorbing paper is configured in a bellows shape in which a mountain portion and a valley portion are continuous, and a fried food is placed on the ridge line of the mountain portion. . According to the technology disclosed in Patent Document 2, a technique that is expected to prevent oil exuded from deep-fried foods from adhering to the deep-fried foods again by optimally designing the shape and size of the peaks and valleys. It is.

  However, the disclosed technology of Patent Document 2 can certainly remove the oil content of the fried foods placed on the ridgeline of the mountain and prevent the oil content once removed from returning to the fried foods. Is a technology that focuses only on removing oil from fried foods provided to customers in Japan, and is not a technology with a view to application to take-out food containers. For this reason, when the food container is shaken during transportation, the deep-fried food receiver is moved, and as a result, the deep-fried food cannot always be placed in a stable state.

JP 2013-107695 A JP-A-11-137456

  Therefore, the present invention has been devised in view of the above-mentioned problems, and the object of the present invention is to remove the oil and moisture from the side dish to be placed on the takeout food container, A sugar beet receiver that can improve the texture and flavor by suppressing the return of oil and moisture, and can be stably attached to food containers that may cause shaking during transportation, and The object is to provide a food container provided with this.

  In order to solve the above-described problems, the present inventors have formed a ridge of a single paper material or non-woven fabric on a base on which a plurality of convex ribs are formed at intervals. A beet that covers a bedding material for beet that is formed in accordance with the formation interval, and the ribs on the base are sandwiched between the side slopes that are bent to each other via the mountain fold line of each of the peaks. Invented the receiver.

  The side dish receiver according to claim 1 has a base on which a plurality of convex ribs are formed at intervals, and a plurality of ridges formed by folding a single sheet of paper or nonwoven fabric in accordance with the formation interval of the ribs. And a bedding material for beet prepared by sandwiching the ribs of the base body between the slopes formed on each side through the fold lines of the ridges.

  The side dish receiver according to claim 2 is characterized in that, in the invention according to claim 1, the beet material for beet is formed with a peak portion lower than the high peak portion between two high peak portions. And

  The side dish receiver according to claim 3 is the invention according to claim 2, wherein the angle formed between the respective side slope portions in the high mountain portion is 11 to 25 °, and each of the above in the low mountain portion. The angle formed between the side slopes is 14 to 38 °.

  According to a fourth aspect of the present invention, the side dish receiving material according to the third aspect, wherein the bedding material for the side dish is formed by bending the paper material or the non-woven fabric so that a space between adjacent mountain portions is a flat portion. The high peak portion is 10 to 20 mm in length from the fold line toward the plane portion to the peak fold line, and the low peak portion is from the fold line toward the plane portion to the peak fold line. The length is up to 6 to 16 mm.

  The sugar beet receiver according to claim 5 is the invention according to claim 1 or 2, wherein the bedding material for beet is bent by the paper material or the non-woven fabric so that a flat portion is formed between adjacent mountain portions. In this case, at least a part of the flat portion is placed on the base.

  The side dish receiver according to claim 6 is the invention according to claim 5, wherein the base is formed with grooves on both sides of the ribs along the longitudinal direction thereof, and the bedding material for the side dish is the side slope. A fold line directed from the portion toward the flat portion is brought into contact with a side slope that continues from the rib to the groove in the base.

  The sugar beet receiving tool according to claim 7 is the invention according to any one of claims 1 to 6, wherein the base body rises upward from an edge in a direction substantially orthogonal to the longitudinal direction of the ribs; And the bedding material for the side dish in the direction substantially perpendicular to the mountain fold line is locked to the lower part of the projecting body. It is characterized by becoming.

  The side dish receiver according to claim 8 is the invention according to any one of claims 1 to 7, wherein the mountain portion is oriented in a substantially vertical direction via the rib sandwiched by each side slope portion. It is characterized by being made.

  The food container according to claim 9 is a food container having a storage part for storing at least a side dish, wherein the storage part is provided with the side dish receiver according to any one of claims 1 to 8. It is characterized by.

  According to the present invention having the above-described configuration, moisture and oil contained in the placed sugar beet can be absorbed through the mountain portion made of paper material or nonwoven fabric, and the beet and the mountain portion are in contact with each other. By reducing the number of locations as much as possible, it is possible to prevent moisture and oil that have been absorbed once from returning to the side dish. As a result, the texture and flavor of the side dish 6 can be further improved.

  In addition, since the peak portion is locked to the rib, it is possible to prevent the peak portion from being separated from or displaced from the rib. For this reason, it can prevent that a cocoon adheres to the side dish mounted on a mountain fold line.

  Moreover, the direction of the orientation to the top (mountain fold line) of the peak supported by the ribs is directed in a substantially vertical direction, so that the gravity of the sugar beet placed on the peak can be more balanced. Moreover, when a vegetable is placed on the mountain, it is possible to prevent the mountain from falling due to the gravity of the vegetable.

1 is a perspective view of a food container to which the present invention is applied. The assembly development view of the side dish receiver applied to the storage part of a food container is shown. It is a perspective view of the side dish receiver to which this invention is applied. It is sectional drawing of the side dish receiver to which this invention is applied. It is a top view of the base | substrate in the side dish receiver to which this invention is applied. It is an expanded sectional view of the side dish receiver to which this invention is applied. It is a figure for demonstrating the example which forms the bedding material for side dishes by bending a paper material etc. FIG. It is a top view of the bedding material for side dishes applied to the side dish receiver to which this invention is applied. It is a perspective view which shows the example which arranged the side dish as side dish to the side dish receiver which applied this invention. It is a figure which shows the example which mounts the long piece of side dish on two high mountain parts. It is a figure which shows the example which mounts the short piece of side dish on a high mountain part and a low mountain part. It is a figure for demonstrating the example which absorbs the water | moisture content and oil content which are contained in the side dish mounted in the mountain part. It is a figure for demonstrating the effect of the side dish receiver to which this invention is applied. It is a figure for demonstrating the detailed size of the side dish receiver to which this invention is applied.

  DESCRIPTION OF EMBODIMENTS Hereinafter, an embodiment of a sugar beet receiver to which the present invention is applied will be described in detail with reference to the drawings.

  The sugar beet receiver to which the present invention is applied is applied to the food container 1 shown in FIG. This food container 1 is a container for serving prepared food as cooked food and drink in a so-called out-of-store food and drink service in which cooked food and drink are taken out and eaten. That is, the food container 1 is, for example, a lunch box sold at a lunch box, a convenience store, a supermarket, or the like, or a container for filling a take-out side dish at an in-store eating and drinking type restaurant. (Delivery) Used in containers for serving side dishes to be delivered to customers at restaurants that develop services.

  The food container 1 has a plurality of storage units 14-1, 14-2,. When storing cooked foods in each of these storage units 14-1, 14-2,... 14-n, for example, after classifying them into rice, salads, side dishes, desserts, etc. These types are stored in different storage units 14-1, 14-2,... 14-n. Each storage portion 14 has a bottom surface 15-1, 15-2,..., 15 -n and a peripheral wall 16 that rises upward from an edge of the bottom surface 15. With this peripheral wall 16, rice and salads stored in each storage unit 14, and side dishes are separated from each other. The food container 1 may be provided with a lid (not shown) for closing the food container 1.

  Here, when it is assumed that the storage unit 14 in which the vegetables are stored is the storage unit 14-1, the sugar beet receptacle 2 to which the present invention is applied is applied to the storage unit 14-1. . However, it may be applied to other storage units 14 in which items other than side dishes are stored as necessary.

  FIG. 2 shows an assembly development view of the sugar beet receptacle 2 applied to the storage portion 14-1. 3 shows a perspective view of the sugar beet receiver 2, and FIG. 4 shows a cross-sectional view of the sugar beet receiver 2.

  This side dish receiver 2 has a base 4 corresponding to the storage portion 14-1 and a bedding material 5 for a side dish attached by covering the base 4 from above. And the side dish is set on this bedding material 5 for the side dish.

  The substrate 4 is made of, for example, a synthetic resin such as polyvinyl chloride, polyethylene, polypropylene, polyester, polyamide, polycarbonate, or ethylene vinyl alcohol copolymer, or a foam material such as polystyrene foam. The substrate 4 may be formed by any molding method such as injection molding, compression molding, or cast molding in addition to normal extrusion molding. The base body 4 includes a flat portion 40, a plurality of convex ribs 41 projecting upward from the flat portion 40, and groove portions that are recessed downward from the flat portion 40 on both sides of the rib 41. 42. FIG. 5 is a plan view of the base 4, and peripheral walls 16 a and 16 b are formed on the upper and lower ends of the base 4 so as to face each other in the longitudinal direction of the rib 41 described later. The peripheral walls 16 c and 16 d are formed so as to face each other in the A direction orthogonal to the longitudinal direction of the rib 41.

  When the food container 1 is placed on, for example, a table or the like, the flat surface portion 40 is formed so that the flat surface constituting the food container 1 is substantially horizontal. As shown in the plan view of the base body 4 shown in FIG. 5, the planar portion 40 extends in the plan view from the peripheral wall 16a to the peripheral wall 16b. The flat surface portion 40 may be formed not only in the case where the above-described flat surface continuously extends from the peripheral wall 16a to the peripheral wall 16b, but also in which a flat surface is formed intermittently. In other words, this plane part 40 should just be that the plane is formed in at least one part from the surrounding wall 16a to the surrounding wall 16b. Further, groove portions 42 are formed on both sides of the flat surface portion 40 in the A direction orthogonal to the longitudinal direction.

  As shown in the cross-sectional view of FIG. 4, the groove portion 42 is gently inclined downward from the plane portion 40, and is similarly inclined gently downward from the rib 41. Further, the groove portion 42 is configured to bulge downward in a substantially arc shape. However, the cross-sectional shape of the groove portion 42 may be any shape as long as it is gently inclined continuously from the rib 41. It may be said. The groove portion 42 extends from the peripheral wall 16a to the peripheral wall 16b in a plan view, and its width is substantially constant from the peripheral wall 16a to the peripheral wall 16b. The groove portion 42 ′ formed at the edge in the A direction of the base body 4 is configured such that the peripheral walls 16 c and 16 d rise upward from the edge in the A direction. In addition, the structure of the groove part 42 is not essential, and when the structure of the groove part 42 is omitted, the groove part 42 is gently raised upward from the flat surface part 40 and directly connected to the rib 41.

  The ribs 41 are gently raised from the groove portions 42 formed on both sides thereof, and the height thereof is configured to be higher than that of the groove portions 42 and the flat surface portion 40. As shown in FIG. 5, the rib 41 extends in the longitudinal direction from the peripheral wall 16a to the peripheral wall 16b, and its width is substantially constant from the peripheral wall 16a to the peripheral wall 16b. The rib 41 is not limited to the case where the above-described plane continues continuously from the peripheral wall 16a to the peripheral wall 16b, but may be formed intermittently. Since the rib 41 is formed by extrusion molding, injection molding, or the like of the resin material or the like constituting the rib 41, the outline of the rib 41 has a rounded streamline shape.

  FIG. 6 shows an enlarged cross-sectional view of the sugar beet receiver 2. The rib 41 has an upper end 41 a and a side inclined surface 41 b that gently falls from the upper end 41 a toward the groove portion 42. As a result, the cross-sectional shape of the rib 41 is a shape that is reduced in diameter as it progresses upward, and the degree of diameter reduction corresponds to the inclination angle of the side inclined surface 41b. The side inclined surface 41b is configured to be at least planar or curved, and if it is configured to be curved, it can be attached to the bedding material 5 for the sugar beet covered from above. In consideration of the above, it is configured with a large radius of curvature that is almost flat.

  In the present embodiment, the case where the number of the ribs 41 is three has been described as an example. However, the present invention is not limited to this, and the number of ribs 41 may be any number as long as it is plural. Further, it is desirable that the plurality of ribs 41 are formed so that the longitudinal directions in the plan view are substantially parallel to each other. Further, the interval between the adjacent ribs 41 is also designed to have a length necessary for achieving the effect of the present invention to be described later.

  The peripheral walls 16c and 16d are raised in a state where the peripheral walls 16c and 16d are inclined at a predetermined angle from a groove 42 'formed at the edge in the A direction. The inclination angle of the peripheral wall 16 is set so that the entire storage portion 14 is increased in diameter as it goes upward. Thereby, in addition to the improvement of easy storage of sugar beet, it becomes possible to improve the ease of attachment by covering the bedding material 5 for the sugar beet from above.

  On the peripheral walls 16c and 16d, projecting bodies 44 project from the respective peripheral walls 16 toward the inside. As shown in the plan view of FIG. 5, the protruding body 44 may be provided intermittently in a plurality in the longitudinal direction of the rib 41, or the rib extended in the longitudinal direction. You may be comprised by the shape. The height of the projecting body 44 is designed in relation to the height of the flat surface portion 40. It is desirable that the lower end of the projecting body 44 is provided so as to be substantially the same height as the surface of the flat portion 40 or slightly higher than the surface of the flat portion 40.

  The bedding material 5 is prepared by bending a sheet of paper or nonwoven fabric. When the bedding material 5 is made of paper, for example, crepe paper having excellent water absorption and oil absorption may be used.

  This bedding material 5 is made by, for example, folding a mountain fold line 52 indicated by a dotted line and a fold line 51 indicated by a two-dot chain line with a paper material as shown in FIG. It is formed. Incidentally, the mountain fold line 52 and the fold line 51 are substantially parallel to each other. As a result, the bedding material 5 is a state in which a plurality of peak portions 53 and 54 are formed with a mountain fold line 52 formed at the top, as shown in the plan view of FIG. 8 and FIGS. It becomes. At this time, the bedding material 5 for beet is formed between two high ridges 53 formed at intervals in the A direction, and a ridge 54 formed between the ridges 53 and having a height lower than that of the ridge 53. The fold line 52 and the fold line 51 may be set so that The height of these peak parts 53 and 54 is not limited to the form mentioned above, The mutual relative height may be comprised by what.

  The interval between the adjacent peak portions 53 and 54 corresponds to the interval between the ribs 41 formed on the base 4. That is, the interval between the mountain fold lines 52 between the adjacent peak portions 53 and 54 is configured to be substantially equal to the interval between the adjacent ribs 41 in the A direction.

  In addition, each mountain portion 53 is mountain-folded via a folding line 52, whereby two side slope portions 57 that can be bent with respect to the folding line 52 are formed. That is, by bending the two side slope portions 57 freely around the fold line 52 as if by a hinge mechanism, each side of the ridge 53 is particularly attached when the bedding material 5 is attached to the base 4. The angle formed between the slope portions 57 can be freely controlled. Similarly, the mountain portion 54 is mountain-folded via the fold line 52, so that two side slope portions 58 that can be bent with respect to the fold line 52 are formed. That is, by bending the two side slope portions 58 around the fold line 52 as if they are hinge mechanisms, the sides of the ridge portions 54 are particularly attached when the bedding material 5 is attached to the base 4. The angle formed between the slope portions 58 can be freely controlled.

  Further, as shown in FIGS. 2 and 8, the peak portions 53 and 54 may be gradually reduced in diameter in the longitudinal direction as they proceed upward. This makes it possible to prevent the peaks 53 and 54 from being caught on the peripheral walls 16 a to 16 d of the base 4 when the bedding material 5 is actually fitted into the base 4.

  In addition, a flat surface portion 60 is formed between the adjacent peak portions 53 and 54. Further, the flat portion 61 is formed so as to be adjacent from the peak portion 53 toward the end portion in the A direction. The flat portions 60 and 61 are formed from the side inclined surface portions 57 and 58 via the fold line 51. That is, as described above, the fold line 51 that is valley-folded from the side slope portions 57 and 58 is formed, so that it is continuous with the plane portions 60 and 61 on which substantially horizontal surfaces are formed.

  In addition, you may make it the bedding material 5 for sugar beets introduce | transduce a notch | incision or a ruled line previously or intermittently about the line corresponding to the mountain fold line 52 and the fold line 51. FIG. This cut may be one that allows paper material or the like to penetrate, or may be provided at a depth that does not allow penetration. By introducing such notches in advance, the folding operation of the mountain fold line 52 and the fold line can be easily performed, and the manufacturing process can be further simplified.

  Moreover, each corner 63 in the bedding material 5 may be chamfered by cutting away the corners in advance. As a result, when the bedding material 5 is actually fitted into the base body 4, the corner 63 can be prevented from being caught by the peripheral walls 16 a to 16 d of the base body 4. It becomes possible to improve the property.

  When the above-described bedding material 5 is put on the base 4 and fitted, the ribs 41 on the base 4 are interposed between the side bevels 57 that are bent to each other via the mountain fold line 52 of each peak 53. Hold each one. Similarly, the rib 41 in the base body 4 is sandwiched between the side slope portions 58 that are bent with respect to each other via the mountain fold line 52 of the mountain portion 54. As a result, each mountain portion 53, 54 is locked to the rib 41 at least at the lower end of each side slope portion 57, 58 constituting the mountain portion 53, 54. When the force which the peak parts 53 and 54 move to A direction acts, each side slope part 57 and 58 which comprises the said peak parts 53 and 54 will suppress a movement via the rib 41. FIG. Therefore, it is possible to realize the fitting in a more stable state. In addition, since the ridges 53 and 54 are supported by the rib 41, it is possible to align the orientation direction of the ridges 53 and 54 with respect to the top (mountain fold line 52) in the vertical direction. Furthermore, it becomes possible to maintain the cross-sectional shape of the peak portions 53 and 54 so as to be approximately an isosceles triangle.

  Further, when the bedding material 5 is placed on the base 4 and fitted, the flat portions 60 and 61 are placed on the flat portion 40 of the base 4. At this time, a part of the flat portions 60 and 61 protrudes from the flat portion 40 toward the groove portion 42 toward the A direction. However, since at least a part of the flat portions 60 and 61 is placed on the flat portion 40 of the base body 4, the beet material 5 itself can be stably supported via the flat portion 40. .

  Further, when the bedding material 5 is placed on the base 4 and fitted, as shown in FIG. 6, the bend formed between the side slope portion 57 (58) and the flat portion 60 (61) is formed. The line 51 is just brought into contact with the side slope 41b of the rib 41.

  Incidentally, in the case of adopting a configuration in which the groove portion 42 is not provided in the base body 4, it becomes a form that continues directly from the flat surface portion 40 toward the rib 41. It will contact | abut to the location from 40 to the rib 41. FIG. However, in the case of adopting such a configuration in which the groove portion 42 is not provided, the base body 4 is formed by pressure forming, vacuum forming, or the like. As shown by a dotted line in FIG. The boundary contour 91 ′ leading to is a rounded streamline shape. As a result, the height of the contact position of the folding line 51 in the bedding material 5 is higher than in the example in which the groove portion 42 indicated by the solid line is provided. When the bend line 51 in the bedding material 5 is actually brought into contact with such an outline 91 ', the beet material 5 is lifted by the increased height, The heights of the parts 53 and 54 are also increased.

  On the other hand, by forming the groove portions 42 on both sides of the rib 41 in the base body 4, the side inclined surface 41 b can be configured by a flat surface that is gently inclined continuously from the upper end 41 a or a curved surface having a large curvature radius. It becomes possible. For this reason, the side slope part 57 (58) in the bedding material 5 can be brought into contact with the side slope 41b of the rib 41, and the side slope part 57 (58) and the flat part 60 (61). ) In the vicinity of the fold line 51 without being rounded in a cross-sectional view, the fold line 51 can be bent. In particular, stress is concentrated on the fold line 51 when the side dish 6 is placed, but these can be supported via the side inclined surface 41b. In particular, by supporting the bending line 51 where the stress is concentrated via the side inclined surface 41b, the shape of the peak portion 53 (54) can be more stably maintained. Moreover, it can prevent that the height of the contact position of the fold line 51 in the bedding material 5 can be prevented, and the bedding material 5 can be prevented from being lifted, and the height of the food container 1 can be reduced. It becomes possible to design a minute lower.

  When the bedding material 5 is put on the base 4 and fitted, the bedding material 5 is sandwiched between the peripheral walls 16c and 16d as shown in FIG. At the time of this fitting, each edge 71 in the A direction of the bedding material 5 is in a state of being substantially in contact with the peripheral walls 16c and 16d. The beet material 5 is folded through the mountain fold line 52 and the fold line 51, and then contracted in the A direction and placed on the base 4 so that it is stretched in the A direction. The power to try acts. In this bedding material 5, the force to extend in the A direction acts on the peripheral walls 16 c and 16 d via the edge 71 in the A direction of the beet material 5, but by the peripheral walls 16 c and 16 d. It is possible to suppress these acting forces.

  Further, each edge 71 in the A direction of the bedding material 5 may be locked to the lower part of the projecting body 44 projecting inwardly from each peripheral wall 16. In particular, since the lower end of the projecting body 44 is provided so as to be substantially the same height as the surface of the flat surface portion 40 or slightly higher than the surface of the flat surface portion 40, it is placed on the flat surface portion 40. The flat surface portion 61 of the bedding material 5 can be naturally locked to the lower portion of the protruding body 44.

  When each edge 71 in the A direction of the beet-laying material 5 is actually locked to the lower part of the protruding body 44, the beet-laying material 5 is placed on the base 4 and then the vicinity of the edge 71. May be pressed from top to bottom. Thereby, the edge 71 of the bedding material 5 is pushed into the lower part of the protruding body 44 and is locked.

  By locking each edge 71 in the A direction of the bedding material 5 to the lower part of the projecting body 44, the bedding material 5 can be prevented from coming off the base 4, and the beet material is also prepared. 5 can also be prevented from moving in the A direction. As a result, when the sugar beet receiver 2 according to the present invention is applied to the food container 1, it is possible to more firmly prevent the bedding bedding 5 from slipping out and shifting from the base 4 especially during transportation.

  Next, an operation when the side dish is actually placed on the side dish receiver 2 to which the present invention is applied will be described.

  The prepared food receiver 2 to which the present invention is applied may be any food. For example, fried prepared foods such as tonkatsu, croquettes, chili cutlet, fried chicken, tempura, potato fries, etc., or grilled meat, steak, pizza Also included are grilled fish and other grilled side dishes, as well as stir-fried side dishes.

  FIG. 9 is a perspective view showing an example in which tongue cutlet is arranged as side dish 6 on side dish receiver 2 to which the present invention is applied. The side dish 6 is placed on a mountain fold line 52 that constitutes each top portion of the peak portions 53 and 54 in the bedding material 5. The tonkatsu as the side dish 6 is usually cut into a plurality of pieces and placed on the side dish receiver 2 in many cases. That is, the side dish 6 will be in the state where the long piece 6a with comparatively long length and the comparatively short piece 6b are mixed. As described above, since the peak portion 53 is higher than the peak portion 54, when the long piece 6 a is arranged, as shown in FIG. 10, the peak portion 53 is lower than the peak portion 53. Will not reach, and will naturally be placed only on the two peaks 53 having a high height.

  On the other hand, as shown in FIG. 11, the short piece 6b has a length shorter than the interval between the two peak portions 53, and is thus placed on one of the peak portions 53 and the lower peak portion 54. It will be. In this way, by arranging the low peak portion 54 in the middle of the two high peak portions 53, the long piece 6a and the short piece 6b of the sugar beet 6 are selectively selected between the peak portion 53 and the peak portion 54, respectively. It is possible to place them, and the number of peak portions 53 and 54 that support these long pieces 6a and short pieces 6b can be two.

  Thus, as shown in FIG. 12, as for the side dish 6 mounted in the peak part 53 (54), the water | moisture content and oil content contained in this are absorbed via the peak part 53 (54). Since the mountain parts 53 and 54 are comprised with the paper material or the nonwoven fabric as mentioned above, they are excellent in water absorption and oil absorption. For this reason, the water | moisture content and oil content in the prepared sugar beet 6 are transmitted through the mountain fold line 52 in the top part of the peak parts 53 and 54, and will be absorbed in the peak part 53 (54).

  And the side dish 6 from which water | moisture content and oil content were removed loses a feeling of stickiness, and becomes crunchy. As a result, the texture and flavor of the side dish 6 can be further improved.

  Moreover, since the peak portion 53 (54) is locked to the rib 41 as described above, the peak portion 53 (54) is prevented from being separated from the rib 41 or shifted in the A direction. In addition, it is possible to prevent the orientation directions of the peaks 53 and 54 from changing in the direction of arrow R in the figure. For this reason, the side dish 6 placed on the mountain fold line 52 can prevent the side fold line 52 in contact with the side fold line 52 from shifting or moving, and in particular, the side dish 6 can be prevented from being cut. In this case, it is possible to prevent the colomo formed on the surface from being detached.

  In addition, in order to support the side dish 6 in the stable state, it is difficult for one ridge 53 (54), and it can be realized only by placing it on two or more ridges 53 (54). On the other hand, when the vegetable dish 6 is placed through three or more mountain parts 53 (54), the contact area between the vegetable dish 6 and the mountain part 53 (54) increases, and therefore the mountain part 53 once. There are many cases where the moisture and oil absorbed by (54) return to the side dish 6 again, and the above-mentioned sticky feeling of the side dish 6 remains.

  On the other hand, by placing the sugar beet 6 with the two peak portions 53 and 54, the contact area between the sugar beet 6 and the peak portions 53 and 54 can be reduced as much as possible. For this reason, it becomes possible to prevent the water | moisture content and oil which were once absorbed by the mountain parts 53 and 54 from returning to the side dish 6 again.

  As described above, in the present invention, the side dish 6 can be placed on the two mountain parts 53 (54) from the viewpoint of achieving both stable placement of the side dish 6 and suitable removal of moisture and oil. desirable. However, the number of the mountain portions 53 (54) on which the side dish 6 is placed is not limited to two, and any number may be placed.

  Moreover, since the peak part 53 is higher than the peak part 54, the long piece 6 a is further separated from the plane part 60 by placing the long piece 6 a only on the two peak parts 53. Is possible. As a result, when the long piece 6a placed on the peak portion 53 is slightly bent or shaken during transportation, it is prevented from coming into contact with the peak portion 54, the flat surface portion 60, or the like. be able to. For this reason, the contact area of the long piece 6a and the bedding material 5 can be limited only to the mountain fold line 52 of the mountain portion 53, and the absorbed moisture and oil are returned to the vegetable 6 again as much as possible. It becomes possible to prevent. On the other hand, if the ridge 53 is made too high, the height of the food container 1 must be increased accordingly, and a useless space is formed inside the container. The height of is set.

  Further, the interval between the two peak portions 53 is further separated because there is a relationship in which the peak portions 54 are disposed, and the peak portion 53 is set higher than the peak portion 54. For this reason, as shown in FIG. 12, the space P formed by the two peak portions 53 and the sugar beet 6 placed on the mountain fold line 52 of each peak portion 53 is made wider in a sectional view. Can do. By setting the space P wider, the following effects can be obtained.

  When the long piece 6a is placed on the mountain portion 53, since it is often in a warm state just fried, the vapor evaporates from the long piece 6a. As shown in FIG. 12, the vapor evaporates even toward the space P, and the vapor accumulates in the space P. At this time, since the space P is set wider, a large amount of steam can be stored on the space P side. Further, the steam stored in the wide space P can be absorbed through the paper material or the nonwoven fabric that forms the mountain portions 53 and 54 and the flat surface portion 60 surrounding the space P.

  Even when the short piece 6b is placed between any one of the peak portions 53 and the peak portion 54, the space Q is slightly smaller than the space P, but the size of the short piece 6b is small. Since the amount of generated steam is reduced accordingly, the steam accumulated in the space Q can be absorbed through the paper material or the nonwoven fabric constituting the peak portions 53 and 54 and the flat surface portion 60 as described above.

  Moreover, by orienting the orientation direction to the top part (mountain folding line 52) of the peak parts 53 and 54 supported by the rib 41 in a substantially vertical direction, it is possible to bear the gravity of the sugar beet 6 to be placed in a more balanced manner. it can. Moreover, when the side dish 6 is mounted on the mountain parts 53 and 54, it can prevent that the mountain parts 53 and 54 fall down by the gravity of the side dish.

  Furthermore, according to the present invention, for example, as shown in FIG. 13, when a vegetable 6 is placed on a mountain fold line 52 in the mountain 53, gravity G is applied by the vegetable 6. And based on this gravity G, the force S which the side slope part 57 in the peak part 53 tends to be expanded mutually will be loaded. Such a force S is also transmitted to the flat portion 60a. A fold line 51b between the flat surface portion 60a and the adjacent peak portion 54 is in contact with a rib 41b sandwiched by the adjacent peak portion 54. The force S transmitted to the flat portion 60 acts on the rib 41b via the bending line 51b, but the rib 41b can counter the force S. As a result, the rib 41b can be made to act so as to suppress the force S, and the beet material 4 can be held in a stable state.

  The side dish receiver 2 to which the present invention is applied is not limited to the case where it is applied only to the food container 1 for serving the cooked food in an out-of-store food service. It may be embodied as a food container 1 used to pack a lunch box. Moreover, the side dish receiver 2 to which this invention is applied is not limited to the case where it is applied only to the food container 1, and the side dish receiver 2 may be used alone. When this side dish receiver 2 is carried out independently, for example, in a restaurant-type service, the side dish 6 is placed on the side dish receiver 2 and provided to the customer. In such a case, the configuration of the peripheral wall 16 of the base 4 in the sugar beet receiver 2 may be omitted.

  Hereinafter, about the side dish receiver 2 to which this invention is applied, the Example in the case of arranging a tonkatsu as the side dish 6 is demonstrated.

  In placing the prepared food 6, the angle θ formed between the side slope portions 57 in the high mountain portion 53 is 11 to 25 °, and is formed between the side slope portions 58 in the low mountain portion 54. The angle φ is 14 to 38 °.

  If the angle θ is less than 11 °, the side slope portion 57 in the mountain portion 53 is excessively sharpened, and the height of the mountain portion 53 is increased accordingly. It will be necessary to make it high, and a useless space will be formed inside the container. On the other hand, when the angle θ exceeds 25 °, the height of the peak portion 53 is lowered by that amount, and the side dish 6 placed thereon approaches the peak portion 54 and the plane portion 60. As a result, when the sugar beet 6 placed on the peak portion 53 is slightly bent or shaken during transportation, the sugar beet 6 may come into contact with the peak portion 54 or the flat portion 60. is there. In such a case, the contact area between the beet 6 and the bedding material 5 is increased, and the absorbed moisture and oil may return to the beet 6 again, and the crispy texture may be lost. For this reason, it is desirable that the angle θ be 11 to 25 °.

  If the angle φ at the low peak 54 is less than 14 °, the side slope 57 in the peak 54 is too sharpened, and the height of the peak 54 is increased accordingly. For this reason, when the sugar beet 6 placed on the peak portion 53 is slightly bent or shaken during transportation, the sugar beet 6 may come into contact with the peak portion 54 or the flat portion 60. is there. On the other hand, when the angle φ exceeds 38 °, the height of the mountain portion 54 is lowered by that amount, and there is a possibility that the sugar beet 6 placed on the mountain portion 54 comes into contact with the flat surface portion 60. For this reason, it is desirable that the angle φ is 14 to 38 °.

  In addition, under such conditions of the angles θ and φ, the peak portion 53 is configured such that the length L1 from the fold line 51 to the fold line 52 toward the flat portion 60 is 10 to 20 mm. In addition, it is possible to prevent formation of a useless space inside the container described above, and to more firmly prevent an increase in the contact area between the mountain portion 54 and the flat portion 60 of the sugar beet 6. Similarly, under such conditions of the angles θ and φ, the crest 54 has a length L2 of 6 from the fold line 51 to the crest fold line 52 toward the flat surface 60 (61). By being set to -16 mm, it becomes possible to prevent more strongly the increase in the contact area of the side dish 6 with the bedding material 5 for the side dish.

DESCRIPTION OF SYMBOLS 1 Food container 2 Side dish receptacle 4 Base body 5 Side dish material 6 Side dish 6a Long piece 6b Short piece 14 Storage part 15 Bottom face 16 Perimeter wall 40 Flat part 41 Rib 41a Upper end 41b Side slope 42 Groove part 44 Projection body 51 Bending line 52 Mountain fold line 53, 54 Mountain part 57, 58 Side slope part 60, 61 Flat part 63 Corner part 71 Edge

Claims (9)

A base on which a plurality of convex ribs are formed at intervals;
A plurality of crests obtained by folding a single sheet of paper or nonwoven fabric in accordance with the formation interval of the ribs, and the base body between the side slant portions that are bent with respect to each other via a crest fold line of each crest A beet receiving device characterized by comprising: a bedding material for beet that sandwiches the ribs in the above. The sugar beet receiving material according to claim 1, wherein the bedding material for sugar beet is formed with a mountain portion lower than the high mountain portion between two high mountain portions. The angle formed between each side slope portion in the high mountain portion is 11 to 25 °,
The side dish receiver according to claim 2, wherein an angle formed between each side slope portion in the low mountain portion is 14 to 38 °. The beet material is made by bending the paper material or the non-woven fabric so that the adjacent mountain portions are flat.
The high peak portion is 10 to 20 mm in length from a fold line toward the flat portion to the peak fold line,
The sugar beet receiver according to claim 3, wherein the low mountain portion has a length from a fold line toward the flat portion to the mountain fold line of 6 to 16 mm. The beet flooring is formed by folding the paper material or the non-woven fabric so that a flat portion is formed between adjacent peaks, and at least a part of the flat portion is placed on the base. The sugar beet receiving tool according to claim 1 or 2, characterized in that. The base has grooves formed along the longitudinal direction on both sides of each rib.
6. The beet material according to claim 5, wherein a fold line from the side slope portion toward the flat portion is brought into contact with a side slope that continues from a rib to a groove in the base body. Side dish receiver. The base body has a peripheral wall that rises upward from an edge in a direction substantially orthogonal to the longitudinal direction of the rib, and a protruding body that protrudes inward from the peripheral wall,
The said bedding material for side dishes, The edge of the direction substantially orthogonal to the said mountain fold line is latched by the lower part of the said projecting body, The any one of Claims 1-6 characterized by the above-mentioned. Side dish receiver. The sugar beet receiver according to any one of claims 1 to 7, wherein the mountain portion is oriented in a substantially vertical direction via the rib sandwiched by each side slope portion. In a food container having a storage part for storing at least a side dish,
A food container according to any one of claims 1 to 8, wherein the storage portion is provided with the sugar beet receiving tool according to any one of claims 1 to 8.

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