JP3154337U - Natto products with vents - Google Patents

Abstract

A novel natto container that does not use a saucer bag and a natto product using the container are provided. A container body having a natto storage portion and a lid film are provided, and a ventilation groove is provided in a flange portion around the natto storage portion, and the lid film is bonded without closing the ventilation groove. Or, it comprises a container body and a lid film formed by integrally molding a natto storage unit and a seasoning storage unit, and the flange portions around the storage units of the natto storage unit and the seasoning storage unit are substantially in the same plane, A flange groove is provided around the natto storage section and not around the seasoning storage section, and the cover film is bonded to all flange sections substantially in the same plane without blocking the ventilation groove. Become. [Selection] Figure 1

Description

  The present invention relates to a natto product.

  Conventionally, in order to take in air (oxygen) particularly necessary for the fermentation process of natto, various devices have been made to ensure air permeability in the natto container (Patent Documents 1 and 2). For example, Patent Document 1 describes a natto container using a perforated film as a lid. However, when the lid is covered with a film with a hole, the strength does not become uniform due to the hole. There was a manufacturing defect, such as the need to make a slight adjustment. Patent Document 2 describes that a ventilation groove is provided in a flange portion of a container body or a stopper of a lid body fitted to the container body in order to ensure air permeability without using a perforated film. The lid film is not used.

  On the other hand, recently, a natto product that has a portion that directly stores the sauce in a part of the container body and does not use a saucer bag has been studied (Patent Documents 3 to 5). For general natto products, prepare a polystyrene foam container in which the container body and lid are integrally molded via a hinge, and put natto (steamed soybeans and natto bacteria) into the container body and dry. Covered with a film for prevention, placed on a saucer bag and mustard bag, and then closed with a lid, the contents may adhere to hands and clothes when the saucer bag is opened. Yes, because there was a need for improvement.

  Patent Document 3 describes a container in which a sauce is poured into a natto storage portion by bending and turning the sauce storage portion. Patent Documents 4 and 5 describe a natto container in which a saucer storage part is formed as a part of the container body. In this case, the saucer is in a gel form and is picked up by a chopstick or scraped into the natto container part. Will be moved. Regarding gelation of seasonings, for example, in Patent Document 6 and the like, mixing of xanthan gum, locust bean gum, water-soluble hemicellulose, etc. has been studied. It has not been mentioned at all and has not been fully examined.

  Furthermore, in Patent Document 5, when each storage part of natto, sauce, and mustard is covered with a lid film, there is an existence in each part in order to ventilate the natto and prevent contamination with germs and foreign substances on the sauce and mustard. The use of a lid film consisting of a perforated sheet part and a non-perforated sheet part has been studied, but manufacturing such as requiring precise positioning of the perforated sheet part and the non-perforated sheet part and perforation of the perforated sheet part. There are problems such as being complicated or difficult.

JP 2000-184862 A JP 2005-88934 A JP 2000-313490 A JP 2005-269909 A Utility Model Registration No. 3147217 JP-A-8-308527

  This invention makes it a subject to provide the natto product provided with the ventilation groove | channel which eliminates said problem and can be manufactured simply.

  In order to solve the above-mentioned problems, the inventors of the present invention, in a natto container that uses a lid film, in order to solve the above-mentioned problem, without using a perforated film, by simply providing a groove in the flange part of the container body, It was found that the air permeability necessary for fermentation of natto could be secured, and further research was carried out and the present invention was completed.

That is, the present invention is a natto product that includes a container body having a natto storage section and a lid film, and has a ventilation groove around the natto storage section without the lid film blocking the ventilation groove. It relates to the natto product, which is adhered.
Furthermore, the present invention is a natto product comprising a container body and a lid film formed by integrally molding a natto storage part and a seasoning storage part, and a flange around each storage part of the natto storage part and the seasoning storage part All flange portions are substantially flush with each other, the flange portion is provided in the flange portion that is around the natto storage portion and is not around the seasoning storage portion, and the cover film has substantially the same plane shape. Further, the present invention relates to the natto product, which is bonded without blocking the ventilation groove.
Moreover, this invention relates to the said natto product whose seasoning storage part is a saucer storage part.
Furthermore, this invention relates to the said natto product whose seasoning storage part is a sauce storage part and a mustard storage part.

  The natto product of the present invention can ensure good air permeability for fermentation of natto by simply closing all the flange portions of substantially the same plane with the lid film. In addition, when a storage part (seasoning storage part) such as sauce or mustard is provided, it is possible to ensure the sealing performance and the air permeability of the natto storage part at the same time, and it is necessary to make fine adjustments when positioning and perforating the film Therefore, continuous mass production is possible, and there is no possibility of foreign matters mixed in natto. Further, when the lid film is peeled off and opened, the lid film is not adhered to the container body at the portion of the ventilation groove, so that the lid film can be easily removed. Furthermore, in the natto product of the present invention, the vent formed between the vent groove and the lid film becomes a horizontal hole, and compared to the case of using a perforated film (vertical hole), natto is less likely to dry, There is also an advantage that oxygen necessary for fermentation can be supplied while drying is suppressed.

FIG. 1 is a schematic diagram showing an embodiment of a natto product of the present invention. FIG. 2 is a schematic view with the lid film of the natto product of the present invention removed. FIG. 3 is a cross-sectional view of the natto product shown in FIG. FIG. 4 is a B-B ′ cross-sectional view of the natto product shown in FIG. 1.

Hereinafter, one aspect of the natto product of the present invention will be described with reference to the drawings. However, the present invention is not limited to the embodiments of the drawings.
As shown in FIG. 1, one aspect of the natto product of the present invention includes a container body 1 formed by integrally molding a natto storage unit 3, a saucer storage unit 4 and a mustard storage unit 5, and a lid film 2. Yes. In another aspect, the saucer storage portion 4 or the mustard storage portion 5 can be omitted. The flanges 6 around the storage parts of the natto storage part 3, the saucer storage part 4 and the mustard storage part 5 are substantially in the same plane. The container body 1 can be covered by adhering the lid film 2 to the flange portion 6 that is substantially in the same plane.

  The material of the container body 1 is not particularly limited, and for example, polypropylene (PP), polystyrene (PS), expanded polystyrene, polyethylene (PE), polyethylene terephthalate (PET), or the like can be used. In particular, from the viewpoint that gas permeability is low and volatilization of mustard components of mustard can be prevented, a laminated sheet sandwiched with polypropylene, polypropylene filler, polyethylene terephthalate or ethylene vinyl alcohol copolymer resin (EVOH) is used. Is preferred.

  The material of the lid film 2 is not particularly limited. For example, polyethylene, barrier nylon, ethylene vinyl acetate copolymer, or a laminated film using PET can be used. In particular, from the viewpoint that gas permeability is low and volatilization of pungent components of mustard can be prevented, it is preferable to use a laminated film using nylon or ethylene vinyl acetate copolymer or PET having a barrier property.

  Moreover, from the viewpoint of adhesiveness between the container body 1 and the lid film 2, a polypropylene film is used as the container body 1, and a film having high barrier properties is laminated using PET and PE as the lid film 2 as a lid film 2. It is preferable to use it.

In the natto product of the present invention, the flange portion around the natto storage portion 3 has a ventilation hole in the portion that does not become the periphery of the saucer storage portion 4 and the mustard storage portion, that is, the outermost flange portion of the container body. Where the groove 8 is provided, the lid film 2 is not adhered in the ventilation groove 8, and the natto storage part 3 is not completely sealed even if the lid film 2 is covered, Air permeability can be ensured through the ventilation groove 8. In FIG. 1, the ventilation grooves 8 are provided on three sides. For example, if at least one ventilation groove 8 is disposed on each of the opposite sides of the upper side and the lower side in FIG. 1, the air permeability of the natto storage unit can be ensured. . The lid film 2 may be bonded to the entire surface of the flange portion 6 so as not to block the ventilation groove 8. However, the flange convex portion 7 is provided on the flange portion 6 and bonded only to the flange convex portion 7. Thus, the adhesive force can be adjusted by reducing the adhesive area.
The bonding means is not particularly limited, and bonding with an adhesive may be used, but heat bonding is preferable.

Depending on the depth and width of the ventilation groove 8 and the height of the flange projection 7, the size of the ventilation hole formed when the lid film 2 is bonded can be adjusted. The degree of property can also be adjusted as appropriate. For example, the depth of the ventilation groove 8 can be about 0.1 to 2.5 mm, preferably about 0.3 mm to 0.5 mm, and the width is about 1.5 to 2 mm. Can do. As shown in FIG. 1, the shape can be typically a straight line, but for example, it can also be in the shape of a dogleg or a wave to increase the effect of preventing foreign matters from entering. By adjusting the size, shape, arrangement, etc. of the ventilation grooves 8 in this way, the air permeability can be controlled, and satisfactory fermentation of natto can be performed.
Further, since the ventilation groove 8 is not provided in the flange portion 6 around the sagging storage portion 4 and the mustard storage portion 5, it can be completely sealed by the lid film 2. Therefore, for example, it is possible to suppress drying of mustard and to use a liquid sauce, and further, when a gel-like sauce is used, leakage of liquid or the like that exudes from the sauce can be prevented.

When opening the lid, a step 9 may be provided at the end of the flange so that the lid film 2 can be lifted so that the lid film 2 can be easily grasped. FIG. 1 shows a state where the lid film 2 is peeled from the knob portion 9.
The natto product of the present invention is a portion provided with a ventilation groove 8 in the flange portion around the natto storage portion 3 (in FIG. 1, three sides that do not surround the sauce storage portion 4 and the mustard storage portion 5 of the natto storage portion 3 ), The ventilation groove 8 is provided. Therefore, when the lid film 2 is peeled off, it can be easily peeled off with a light force.

  When the lid is opened, as shown in FIGS. 2 to 4, the natto 10, the sauce 11 and the mustard 12 are stored in the respective storage units. In addition, although the shape, size, and positional relationship of each storage unit can be arbitrarily designed, it is necessary to provide at least a ventilation groove 8 for ensuring the air permeability of the natto storage unit in the container body. is there. Moreover, in order to prevent dryness of the mustard and to suppress volatilization of the pungent component, the mustard storage portion 5 should not increase in volume with respect to the volume of the mustard, and the gas region in the mustard storage portion 5 when the lid is closed ( It is preferable to design so that a portion such as air (above the mustard 12 in FIG. 4) becomes small.

  Sauce 11 and / or mustard 12 is bent, for example, into a valley at flange portion 6 (boundary portion 13 in FIGS. 2 and 3) between natto storage unit 3 and sauce storage unit 4 and mustard storage unit 5 It can be poured into the storage unit 3 or scraped with chopsticks. In this case, the sauce 11 or mustard 12 can be used in various shapes such as a gel, cream, liquid, powder, and solid block. Further, even if the sagging 11 and the mustard 12 can be pinched with gel-like chopsticks without being bent at the boundary portion 13, they can be moved.

The sauce 11 according to the natto product of the present invention is not particularly limited, and various shapes such as gel, cream, liquid, powder, and solid block can be used. It is also possible to use a mixture of ingredients such as kelp powder and radish grated in the sauce.
The gel-like sauce is typically adjusted to a gel-like shape by adding a gelling agent to a liquid sauce. Examples of such gelling agents include agar, gelatin, xanthan gum, locust bean gum, water-soluble hemicellulose. , Guar gum, mannan, native gellan gum starch and the like can be used alone or in combination. In particular, two or more gelling agents are water-soluble in soy-derived water from the viewpoint of ease of pinching with chopsticks, ease of mixing with natto, maintenance of gel solids at elevated temperatures after gelation, and prevention of dripping water It is preferable to add hemicellulose (soybean polysaccharide).

The mustard 12 relating to the natto product of the present invention is not particularly limited, and various shapes such as gel, cream, liquid, powder, granule, and solid block can be used.
The gel-like mustard is adjusted to a gel by adding a gelling agent to so-called kneading mustard (cream) or liquid mustard. Examples of such gelling agents include agar, gelatin, xanthan gum, locust bean gum, Water-soluble hemicellulose, guar gum, mannan, starch and the like can be used. In particular, two or more types from the viewpoints of ease of pinching with chopsticks, ease of mixing with natto, suppression of volatilization of pungent components, suppression of drying, maintenance of gel strength at elevated temperatures after gelation, and prevention of dripping water It is preferable to add soybean-derived water-soluble hemicellulose (soybean polysaccharide) to the gelling agent.

[Test Example 1]
As shown in FIG. 1, in a natto container made of polypropylene (PP) having a ventilation groove (depth of one ventilation groove 0.5 mm, width 1.5 to 2 mm) in the flange portion around the natto storage part, steaming After putting soybeans (very small soybeans: about 5.0 to 5.6 mm in diameter), spraying natto bacteria, heat-sealing non-porous film (lid film) so as not to block the ventilation groove, fermentation and ripening process After that, a natto product was produced (Example 1). The water content and quality of natto in such natto products were compared with Comparative Examples 1 to 3 below.

Comparative Example 1: A conventional polystyrene foam natto container in which a lid and a container body are integrally molded. After a steamed soybean is introduced and sprayed with natto bacteria, a film for preventing drying (perforated: needle hole) The diameter was 0.8 mm, the interval was 10.5 mm), the lid was closed by heat welding, and fermentation and aging were performed. In addition, although there is no ventilation groove in a flange part, the fine ventilation hole is provided in the cover body.
Comparative Example 2: A PP natto container having the same shape as in Example 1, but without a vent groove, a nonporous film (lid film) was heat-welded, and fermentation and aging were performed.
Comparative Example 3: A PP natto container having the same shape as in Example 1, but provided with no ventilation groove and heat-sealed with a perforated film (lid film: hole diameter 250-350 μm, number of holes 620000 / m ² ). , Fermented and matured.

About Example 1 and Comparative Examples 1-3, the hardness and moisture content of natto were measured, and also various quality (appearance, stringing, aroma, taste, hardness, shelf life) was tested by a sensory test.
The hardness was measured using a FUDOH rheometer (manufactured by Rheotech Co., Ltd.).
The moisture content was measured by a heat drying method using a plastic film.
The sensory test was conducted by a plurality of skilled panelists for A: Excellent, B: Good, C: Acceptable, D: Impossible for each of appearance, stringing, fragrance, taste, hardness, and shelf life (inhibition of sharpness). Rated by stage.
The results are shown in Tables 1 and 2.

The natto product of Example 1 is the same as the conventional natto product using the coated film (Comparative Example 1) in terms of hardness, moisture content, appearance, stringing, aroma, taste, and hardness. Excellent results were obtained with no inferiority. Further, the shelf life was superior to that of Comparative Example 1.
In the natto product of Comparative Example 2, the amount of water was large, natto was not fermented, and was almost the same state as the steamed soybean. No sensory test was performed. Moreover, in the natto product of Comparative Example 3, the water content of the beans was significantly reduced, and the surface of the natto was dried dry.

DESCRIPTION OF SYMBOLS 1 Container body 2 Lid film 3 Natto storage part 4 Sauce storage part 5 Karachi storage part 6 Flange part 7 Flange convex part 8 Ventilation groove 9 Knob part 10 Natto 11 Sauce 12 Kara 13 Border part

Claims (4)

  A natto product comprising a container body having a natto storage section and a lid film, comprising a ventilation groove in a flange portion around the natto storage section, wherein the lid film is bonded without blocking the ventilation groove, Natto products. A natto product comprising a container body and a lid film formed by integrally molding a natto storage unit and a seasoning storage unit,
The flange part around each storage part of the natto storage part and the seasoning storage part is substantially in the same plane,
A ventilation groove is provided in a flange portion around the natto storage portion and not around the seasoning storage portion,
The natto product, wherein the lid film is adhered to all flange portions that are substantially flush with each other without blocking the ventilation groove.   The natto product according to claim 2, wherein the seasoning storage portion is a sauce storage portion.   The natto product according to claim 2, wherein the seasoning storage part is a sauce storage part and a mustard storage part.

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