JP3163390B2 - Salad in a container - Google Patents
Salad in a containerInfo
- Publication number
- JP3163390B2 JP3163390B2 JP05257096A JP5257096A JP3163390B2 JP 3163390 B2 JP3163390 B2 JP 3163390B2 JP 05257096 A JP05257096 A JP 05257096A JP 5257096 A JP5257096 A JP 5257096A JP 3163390 B2 JP3163390 B2 JP 3163390B2
- Authority
- JP
- Japan
- Prior art keywords
- container
- salad
- dressings
- sealing member
- dressing
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Fee Related
Links
- 240000008415 Lactuca sativa Species 0.000 title claims description 106
- 235000012045 salad Nutrition 0.000 title claims description 103
- 239000000463 material Substances 0.000 claims description 54
- 238000007789 sealing Methods 0.000 claims description 24
- 238000004806 packaging method and process Methods 0.000 claims description 8
- 239000011888 foil Substances 0.000 claims description 6
- 238000000034 method Methods 0.000 claims description 6
- 230000002093 peripheral effect Effects 0.000 claims description 6
- 239000004615 ingredient Substances 0.000 claims description 4
- 239000005022 packaging material Substances 0.000 claims description 3
- 239000002023 wood Substances 0.000 claims 1
- 235000013311 vegetables Nutrition 0.000 description 10
- 235000013599 spices Nutrition 0.000 description 7
- 239000000052 vinegar Substances 0.000 description 7
- 235000021419 vinegar Nutrition 0.000 description 7
- 235000005686 eating Nutrition 0.000 description 6
- 235000011194 food seasoning agent Nutrition 0.000 description 6
- 235000013372 meat Nutrition 0.000 description 6
- 239000003921 oil Substances 0.000 description 6
- 235000019198 oils Nutrition 0.000 description 6
- 238000002360 preparation method Methods 0.000 description 6
- 239000002994 raw material Substances 0.000 description 6
- 229920003023 plastic Polymers 0.000 description 5
- 238000003756 stirring Methods 0.000 description 5
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 4
- 244000046052 Phaseolus vulgaris Species 0.000 description 4
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 description 4
- 229910052782 aluminium Inorganic materials 0.000 description 4
- 238000010586 diagram Methods 0.000 description 4
- 238000009826 distribution Methods 0.000 description 4
- 239000000796 flavoring agent Substances 0.000 description 4
- 241000972773 Aulopiformes Species 0.000 description 3
- 240000004160 Capsicum annuum Species 0.000 description 3
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 description 3
- 235000002283 Capsicum annuum var aviculare Nutrition 0.000 description 3
- 235000013303 Capsicum annuum var. frutescens Nutrition 0.000 description 3
- 235000002284 Capsicum baccatum var baccatum Nutrition 0.000 description 3
- 235000002568 Capsicum frutescens Nutrition 0.000 description 3
- 244000273928 Zingiber officinale Species 0.000 description 3
- 235000006886 Zingiber officinale Nutrition 0.000 description 3
- 230000002349 favourable effect Effects 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 235000008397 ginger Nutrition 0.000 description 3
- 235000019515 salmon Nutrition 0.000 description 3
- 239000008159 sesame oil Substances 0.000 description 3
- 235000011803 sesame oil Nutrition 0.000 description 3
- 101100160821 Bacillus subtilis (strain 168) yxdJ gene Proteins 0.000 description 2
- 240000007124 Brassica oleracea Species 0.000 description 2
- 235000003899 Brassica oleracea var acephala Nutrition 0.000 description 2
- 235000011301 Brassica oleracea var capitata Nutrition 0.000 description 2
- 235000001169 Brassica oleracea var oleracea Nutrition 0.000 description 2
- 240000008067 Cucumis sativus Species 0.000 description 2
- 235000010799 Cucumis sativus var sativus Nutrition 0.000 description 2
- 239000004278 EU approved seasoning Substances 0.000 description 2
- 235000003228 Lactuca sativa Nutrition 0.000 description 2
- 240000007594 Oryza sativa Species 0.000 description 2
- 235000007164 Oryza sativa Nutrition 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 230000001804 emulsifying effect Effects 0.000 description 2
- 235000013410 fast food Nutrition 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 235000012149 noodles Nutrition 0.000 description 2
- 238000012858 packaging process Methods 0.000 description 2
- 235000009566 rice Nutrition 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 235000013555 soy sauce Nutrition 0.000 description 2
- 240000004507 Abelmoschus esculentus Species 0.000 description 1
- 235000001674 Agaricus brunnescens Nutrition 0.000 description 1
- 240000002234 Allium sativum Species 0.000 description 1
- 241000442425 Aristeomorpha foliacea Species 0.000 description 1
- 235000000832 Ayote Nutrition 0.000 description 1
- 241001474374 Blennius Species 0.000 description 1
- 235000010149 Brassica rapa subsp chinensis Nutrition 0.000 description 1
- 235000000536 Brassica rapa subsp pekinensis Nutrition 0.000 description 1
- 241000499436 Brassica rapa subsp. pekinensis Species 0.000 description 1
- 235000002566 Capsicum Nutrition 0.000 description 1
- 241000238366 Cephalopoda Species 0.000 description 1
- 241001454694 Clupeiformes Species 0.000 description 1
- 240000004244 Cucurbita moschata Species 0.000 description 1
- 235000009854 Cucurbita moschata Nutrition 0.000 description 1
- 235000009804 Cucurbita pepo subsp pepo Nutrition 0.000 description 1
- 244000000626 Daucus carota Species 0.000 description 1
- 235000002767 Daucus carota Nutrition 0.000 description 1
- 241000257465 Echinoidea Species 0.000 description 1
- 241000287828 Gallus gallus Species 0.000 description 1
- 241000282819 Giraffa Species 0.000 description 1
- 235000007688 Lycopersicon esculentum Nutrition 0.000 description 1
- 240000001910 Momordica cochinchinensis Species 0.000 description 1
- 235000009812 Momordica cochinchinensis Nutrition 0.000 description 1
- 241000207836 Olea <angiosperm> Species 0.000 description 1
- 241000758706 Piperaceae Species 0.000 description 1
- 229920001328 Polyvinylidene chloride Polymers 0.000 description 1
- 235000003434 Sesamum indicum Nutrition 0.000 description 1
- 244000040738 Sesamum orientale Species 0.000 description 1
- 240000003768 Solanum lycopersicum Species 0.000 description 1
- 235000009818 Trichosanthes kirilowii Nutrition 0.000 description 1
- 241001261506 Undaria pinnatifida Species 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 235000019513 anchovy Nutrition 0.000 description 1
- 235000006705 asparagus lettuce Nutrition 0.000 description 1
- 235000015241 bacon Nutrition 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- ZPUCINDJVBIVPJ-LJISPDSOSA-N cocaine Chemical compound O([C@H]1C[C@@H]2CC[C@@H](N2C)[C@H]1C(=O)OC)C(=O)C1=CC=CC=C1 ZPUCINDJVBIVPJ-LJISPDSOSA-N 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 235000006694 eating habits Nutrition 0.000 description 1
- 239000008157 edible vegetable oil Substances 0.000 description 1
- 235000013355 food flavoring agent Nutrition 0.000 description 1
- 235000004611 garlic Nutrition 0.000 description 1
- 230000001771 impaired effect Effects 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 230000009191 jumping Effects 0.000 description 1
- 239000011344 liquid material Substances 0.000 description 1
- 235000013575 mashed potatoes Nutrition 0.000 description 1
- 235000010746 mayonnaise Nutrition 0.000 description 1
- 239000008268 mayonnaise Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 235000021485 packed food Nutrition 0.000 description 1
- 238000005192 partition Methods 0.000 description 1
- 235000015927 pasta Nutrition 0.000 description 1
- 239000004033 plastic Substances 0.000 description 1
- 239000005033 polyvinylidene chloride Substances 0.000 description 1
- 235000020991 processed meat Nutrition 0.000 description 1
- 235000015136 pumpkin Nutrition 0.000 description 1
- 235000013580 sausages Nutrition 0.000 description 1
- 235000014102 seafood Nutrition 0.000 description 1
- 238000009958 sewing Methods 0.000 description 1
- 235000002639 sodium chloride Nutrition 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 239000011343 solid material Substances 0.000 description 1
- 238000009827 uniform distribution Methods 0.000 description 1
- 210000000689 upper leg Anatomy 0.000 description 1
Landscapes
- Packging For Living Organisms, Food Or Medicinal Products That Are Sensitive To Environmental Conditiond (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Seasonings (AREA)
Description
【０００１】[0001]
【発明の属する技術分野】本発明は容器入りサラダ、さ
らに詳しくはサラダ素材およびドレッシング類を収容し
た容器を容器ごと、振り混ぜる［以下、トス（Toss) す
ると云う] ことが出来る容器入りサラダに関するもので
ある。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a salad in a container, and more particularly to a salad in a container in which a container containing salad material and dressings can be shaken together with the container (hereinafter referred to as Toss). It is.
【０００２】食生活の簡便化、包装食品大量流通化の進
行する中で、各種の容器入りサラダが、コンビニエンス
・ストアやファーストフード・ショップの店頭に並んで
おり、特に若年層の消費者に人気のある商品として、購
入されている。[0002] With the simplification of eating habits and the mass distribution of packaged foods, various types of salads in containers are lined up at convenience stores and fast food shops, and are particularly popular among young consumers. Is purchased as a product with
【０００３】[0003]
【従来の技術】これらの容器入りサラダは、いずれも喫
食直前に、容器に収容してあるサラダ素材に、添付して
ある別添包装のドレッシングをサラダ素材の上部から振
りかけ、必要により適宜混和して、喫食する形式のもの
である。2. Description of the Related Art In all of these salads in containers, immediately before eating, sprinkle the dressing of the attached package attached to the salad material contained in the container from the top of the salad material, and mix as needed. It is a type of eating.
【０００４】その際、振りかけたドレッシングがサラダ
素材に均一に分布しない、あるいはサラダ素材の間隙を
縫って急速に底部に流下し底部に滞留することにより味
に濃淡を生じたり、全くドレッシングのないままサラダ
を食する部分を生じてしまうと云う不都合がある。ドレ
ッシングを均一に分布せしめるためには撹拌する必要が
あるが、容器入りサラダの場合、撹拌に十分なスペース
が容器にない場合が多く、サラダ素材を強制的に撹拌す
ると、サラダ素材の組織を破壊しサラダ特有の好ましい
食感を損なう、また、撹拌する際にサラダ素材、ドレッ
シングが容器の外に飛び出し、撹拌を効果的に行い得な
い、衣服等を汚す、食卓上に散乱するなどの問題があ
る。[0004] At that time, the sprinkled dressing is not evenly distributed in the salad material, or it flows down to the bottom rapidly by sewing through the gaps of the salad material and stays at the bottom, resulting in shading of the taste, or with no dressing at all. There is an inconvenience that a salad is eaten. It is necessary to stir to distribute the dressing evenly, but in the case of salad in a container, there are many cases where there is not enough space in the container for stirring, and forcibly stirring the salad material destroys the structure of the salad material In addition, there are problems such as impairing the favorable texture unique to salad, and the problem of salad material and dressing jumping out of the container when stirring, preventing effective stirring, soiling clothes, scattering on the table, etc. is there.
【０００５】これらの問題を回避する一法として、ドレ
ッシングを収容する容器を本体容器の底面に本体容器と
一体に成型した容器に、サラダ素材およびドレッシング
を収容し、喫食直前に容器ごと倒立し振った後、正位置
に復し、本体容器上面の蓋を取り除いて喫食するという
考案（実公平２−３７７３５号明細書）がある。As a method for avoiding these problems, a salad material and a dressing are housed in a container in which a dressing housing is integrally formed with the main body container on the bottom surface of the main body container. After that, there is a device (Japanese Utility Model Publication No. 2-37735) for returning to the normal position, removing the lid on the upper surface of the main body container, and eating.
【０００６】上記の考案にあっては、ドレッシングを自
動的にサラダ素材と混和することは可能であっても、ド
レッシングをサラダ素材の表面に均一に、まんべんなく
分布せしめることは困難である。また、容器底面にドレ
ッシング収容容器を一体成型するため、容器のコストが
嵩み、包装工程も複雑となる。加えて流通、輸送中に容
器の倒立するような場合、ドレッシングがその段階でサ
ラダ素材と混和し、喫食時におけるサラダの食感を損な
うおそれもある。In the above invention, it is possible to mix the dressing with the salad material automatically, but it is difficult to distribute the dressing uniformly and evenly on the surface of the salad material. In addition, since the dressing container is integrally formed on the bottom surface of the container, the cost of the container increases and the packaging process becomes complicated. In addition, when the container is inverted during distribution or transportation, the dressing may be mixed with the salad material at that stage, and the texture of the salad may be impaired during eating.
【０００７】本来、サラダは喫食直前にサラダ素材と調
味料、香辛料等から成るドレッシングが均一に混和され
る様に、サラダ・ボウルなどの大形の容器内で大形のサ
ラダ・スプーンおよびサラダ・フォークを使用して、サ
ラダ素材を手際良くトスしたときに、最も良い状態のも
のが取得されるものであるが、上記の考案にあっては、
トスする発想は認められず、当然、トスの効果は発生し
ない。[0007] Originally, a salad is made into a large salad, spoon and salad in a large container such as a salad bowl so that the salad material and the dressing composed of seasonings, spices, etc. are evenly mixed immediately before eating. When you use a fork and toss the salad material neatly, the best one is obtained, but in the above idea,
The idea of tossing is not recognized, and of course, the effect of tossing does not occur.
【０００８】[0008]
【発明が解決しようとする課題】本発明にあっては、伝
統的な手法に従い、サラダ・ボウルなどの大形の容器内
で大形のサラダ・スプーンおよびサラダ・フォークを使
用して、サラダ素材とドレッシングが均一に混和される
様に手際良くトスして調製した場合と同様の高品質のサ
ラダを、簡便な操作により容器入りサラダで再現、調製
することを課題とする。According to the present invention, a salad material is prepared by using a large salad spoon and a salad fork in a large container such as a salad bowl according to a traditional method. It is an object of the present invention to reproduce and prepare a high-quality salad similar to that prepared by tossing so that the dressing and the dressing are evenly mixed with the salad in a container by a simple operation.
【０００９】[0009]
【課題を解決するための手段】本発明者らは、上記の課
題を解決すべく鋭意検討を行った結果、以下に示す知見
を得た。Means for Solving the Problems The present inventors have made intensive studies to solve the above-mentioned problems, and as a result have obtained the following findings.
【００１０】（１） 現在、市販の容器入りサラダは、
容器一杯にサラダ素材を充填してある状態が一般である
が、この状態でトスすることは不可能である。(1) At present, commercially available salads in containers are:
In general, the salad material is filled in a full container, but it is impossible to toss in this state.
【００１１】（２） 容器に充分な余地を残し、サラダ
素材を充填した容器入りサラダは、該容器入りサラダの
流通過程で、サラダ素材相互の衝突、摩擦が生じ、サラ
ダ素材の組織を損ねる結果、サラダの食感を劣化させ
る。(2) A salad in a container filled with salad material, leaving sufficient room in the container, causes collisions and friction between the salad materials in the course of distribution of the salad in the container, resulting in damage to the structure of the salad material. Deteriorates the texture of the salad.
【００１２】（３） 容器に充分な余地のある容器入り
サラダは、消費者に「嵩上げ商品」、「過剰包装」の印
象を与える。また、かかる印象を与える商品は、コンビ
ニエンス・ストアやファーストフード・ショップなどの
量販店で取り扱わない。(3) A salad in a container having ample room for the container gives a consumer an impression of “lifted product” or “excess packaging”. Products giving such an impression are not handled at mass retailers such as convenience stores and fast food shops.
【００１３】（４） 手際良くトスして製造したと同様
の品質のサラダを容器入りサラダで再現するためには、
上記の相矛盾する問題を解決しなければならない。(4) In order to reproduce a salad of the same quality as that produced by tossing with a clever tossed salad,
The above conflicting issues must be solved.
【００１４】本発明は、これらの知見に基づき、相矛盾
する問題を解決して完成されたものである。The present invention has been completed based on these findings by solving conflicting problems.
【００１５】すなわち、請求項１に記載の第１発明は、
開口面が封鎖された容器内に収容されているサラダ素材
に、別添包装のドレッシング類を添付した容器入りサラ
ダであって、 前記容器の封鎖された開口面を開いた後に
該開口面を再封鎖可能で且つ再封鎖状態では容器内にお
けるサラダ素材とドレッシング類との振り混ぜに充分な
空間を容器内に形成する封鎖部材を容器入りサラダであ
る。That is, the first invention according to claim 1 is:
Salad material contained in a container with an open surface closed
In a container with dressing items attached separately
A da, after opening the sequestered opening surface of said container
The opening surface can be resealed and in the resealed state,
Enough to mix the salad ingredients and dressings
The sealing member that forms the space in the container is a salad in a container.
【００１６】また、請求項２に記載の第２発明は、第１
発明において、再封鎖状態における容器と封鎖部材との
関係が気密に保持可能であることを特徴とする容器入り
サラダである。A second invention according to a second aspect is the first invention.
In the invention, the container in the resealed state and the sealing member
A salad in a container, characterized in that the relationship can be kept airtight .
【００１７】請求項３に記載の第３発明は、第１発明に
おいて、再封鎖状態における容器と封鎖部材との結合が
振り混ぜ操作によって容易には離脱しない状態に保持可
能であることを特徴とする容器入りサラダである。According to a third aspect of the present invention, in the first aspect, the connection between the container and the sealing member in the resealing state is performed.
Can be kept in a state that does not easily come off by shaking operation
It is a salad in a container characterized by the ability .
【００１８】請求項４に記載の第４発明は、第１発明に
おいて、別添包装のドレッシング類が、各々別包装され
た複数のドレッシング素材を含むことを特徴とする容器
入りサラダである。According to a fourth aspect of the present invention, in the first aspect, the dressings in the separately package are separately packaged.
A salad in a container characterized by containing a plurality of dressing materials .
【００１９】請求項５に記載の第５発明は、第１発明に
おいて、別添包装のドレッシング類が、同一包材内で仕
切られた複数のドレッシング素材を含むことを特徴とす
る容器入りサラダである。また、請求項６に記載の第６
発明は、第１発明において、サラダ素材を充填して開口
面を封鎖した容器の封鎖面上に別添包装のドレッシング
類を置き、その上を前記容器の開口面に嵌着可能で前記
別添包装のドレッシング類を収容するに足る空間を内側
に有する封鎖部材で被覆したことを特徴とする容器入り
サラダである。更に、請求項７に記載の第７発明は、第
１発明において、サラダ素材を内部の途中まで充填した
容器の開口面内に、周部が該開口面と密接に嵌着可能な
構造を有する封鎖部材を内接嵌合し、該封鎖部材により
形成される上向き凹面を有する空間内に前記別添包装の
ドレッシング類を収容し、封鎖部材の開口部をホイルで
シールしたことを特徴とする容器入りサラダである。 According to a fifth aspect of the present invention, in the first aspect of the present invention, the dressings of the separately attached package are arranged in the same packaging material.
A salad in a container comprising a plurality of cut dressing materials . Further, the sixth aspect of the present invention is the sixth aspect.
The invention is directed to the first aspect of the present invention, wherein the salad material is filled and opened.
Dressing of separate packaging on the sealed surface of the sealed container
Placed on the opening surface of the container,
Inner enough space to accommodate dressings in attached packaging
In a container characterized by being covered with a sealing member
It is a salad. Further, a seventh invention according to claim 7 is a seventh invention.
In one invention, the salad material is filled halfway inside
In the opening surface of the container, the peripheral portion can be fitted closely to the opening surface
A sealing member having a structure is inscribed and fitted, and the sealing member
In the space having the upward concave surface formed,
Stores dressings and covers the opening of the sealing member with foil
It is a salad in a container characterized by being sealed.
【００２０】[0020]
【発明の実施の形態】本発明において、対象とするサラ
ダの種類には特に限定は無い。すなわち、通常の洋風の
他に、和風、中華風など各種の容器入りサラダを発明の
対象とする。BEST MODE FOR CARRYING OUT THE INVENTION In the present invention, there is no particular limitation on the type of salad to be treated. That is, salads in various containers, such as Japanese style and Chinese style, in addition to the usual Western style, are the subject of the present invention.
【００２１】したがって、サラダ素材としては割砕した
各種の生鮮野菜、例えば 細切したキャベツ、レタス、
ニンジン、ピーマン、キュウリ、輪切にしたトマト、ス
タッフド・オリーブ、薄切りにしたマッシュルーム、煮
熟または半煮熟した野菜、例えばマッシュしたジャガイ
モ、片状に切断し半煮熟したカボチャ、輪切にしたオク
ラ、茹でたコーン粒、水戻しした海藻、例えばワカメ、
キリンサイ、煮熟した豆類、例えば さやえんどう、ま
めもやし、りょくとう・もやし、煮熟した各種パスタ
類、例えば 茹でたマカロニ、茹でたスパゲッテイ、茹
でたビーフン、茹でた春雨、各種魚介類、例えば茹でた
イカ肉、鮭肉、スモークド・サーモン、ツナ肉、アサリ
肉、ハマグリ肉、生鮮鮪肉、イクラ、キャビア、アンチ
ョビー、明太子、雲丹、かばやきウナギ、かばやきアナ
ゴ、各種食肉加工品、例えば ハム、ベーコン、ソーセ
ージ、チョリソ、潤腸、火腿、棒々鶏、各種水産練製
品、例えば 蒲鉾、薩摩揚げ、伊達巻き等の種々の素材
が使用される。Therefore, the salad material may be various kinds of fresh vegetables, such as shredded cabbage, lettuce,
Carrots, peppers, cucumber, sliced tomatoes, stuffed olives, sliced mushrooms, boiled or semi-boiled vegetables, such as mashed potatoes, sliced and semi-boiled pumpkin, sliced Okra, boiled corn grains, rehydrated seaweed, such as wakame,
Giraffe, boiled beans, such as pods, bean sprouts, rye bean sprouts, various boiled pastas, such as boiled macaroni, boiled spaghetti, boiled rice noodles, boiled vermicelli, various seafood, such as boiled Squid meat, salmon meat, smoked salmon, tuna meat, clam meat, clam meat, fresh tuna meat, salmon roe, caviar, anchovies, mentaiko, sea urchin, kabayaki eel, kabayaki anago, various processed meat products, for example Various materials such as ham, bacon, sausage, chorizo, intestine, fire thigh, stick chicken, various fishery products, for example, kamaboko, Satsumaage, Date roll, etc. are used.
【００２２】ドレッシング類としては、乳化タイプの各
種のドレッシング、マヨネーズ・ドレッシング、油およ
び酢が二層を形成し、あるいは中間に乳化層を挟んで三
層を形成するセパレート・タイプのドレッシング、油を
含まないノン・オイル・タイプのドレッシング等が挙げ
られる。Examples of the dressings include various types of emulsifying type dressings, mayonnaise dressings, separate type dressings in which oil and vinegar form two layers or three layers with an emulsifying layer interposed therebetween, and oils. And non-oil type dressings which do not contain such.
【００２３】また、ドレッシング素材、例えば食用油、
食酢、香味油、醤油、食塩、香辛料等を別々に用意し、
容器入りサラダの喫食直前、ドレッシング素材を調合し
てドレッシングを調製して使用してもよい。Also, a dressing material such as edible oil,
Prepare vinegar, flavor oil, soy sauce, salt, spices etc. separately,
Immediately before eating a salad in a container, a dressing material may be prepared to prepare a dressing for use.
【００２４】この場合、香辛料等の固体原料を液体原料
（油、酢等で、この中に、食塩、砂糖、アミノ酸等を、
予め、溶解させておいてもよい）と別に包装して置く。
あるいは同一の包材内で隔壁により仕切って置いてもよ
い。要するに、サラダを調製する直前まで、両種の原料
が非接触状態にあればよい。両種の原料を非接触状態に
保つことにより、香辛料の風味劣化が抑制され、新鮮な
風味のドレッシングを取得することが出来る。また、液
体原料について、油と酢を別包装することも可能であ
る。In this case, a solid material such as a spice is converted into a liquid material (oil, vinegar, etc.), into which salt, sugar, amino acids, etc. are added.
(It may be dissolved beforehand.)
Alternatively, they may be separated by partitions in the same packaging material. In short, it is sufficient that both types of raw materials are in a non-contact state until immediately before preparing a salad. By keeping both types of raw materials in a non-contact state, flavor deterioration of spices is suppressed, and a dressing with fresh flavor can be obtained. In addition, it is possible to separately package oil and vinegar for the liquid raw material.
【００２５】上記の内、サラダ素材は容器の本体部分に
収容される。Of the above, the salad material is stored in the main body of the container.
【００２６】別添包装は小袋状のバッグ包装でも、小ビ
ーカー状のポーション包装でもよい。一般に、ポーショ
ン包装の方が調味料、調味料素材または香辛料が取り出
し易い。また、ポーション包装の方が高級感を伴うこと
が多い。いずれを採用するかは、包装工程、包装コスト
を勘案して決定される。The separate package may be a small bag-shaped bag package or a small beaker-shaped portion package. In general, a seasoning, a seasoning material or a spice is easier to take out in a potion package. In addition, potion packaging is often accompanied by a sense of quality. Which one to adopt is determined in consideration of the packaging process and the packaging cost.
【００２７】なお、別添包装品はサラダ調製時に形成さ
るべきトスするために充分な空間用に準備されている再
封鎖可能な封鎖部材、例えば蓋材、の内側に収容して置
くとよい。 別添包装品を容器本体と同一の外包装内に
収容し包装するときは、容器本体と別添包装品がバラバ
ラにならず、また、容器全体としての空間利用の効率化
のためにも有効である。さらに流通過程でサラダ素材と
別添包装品を直接に接触させ無いためにも有効である。The separately packaged product may be housed inside a resealable sealing member, such as a lid, provided for a sufficient space for tossing to be formed during salad preparation. When the separately packaged product is housed and packaged in the same outer package as the container body, the container body and the separately packaged product do not fall apart, and it is also effective for efficient use of space as the whole container. It is. Further, it is effective in preventing the salad material and the separately packaged product from coming into direct contact with each other in the distribution process.
【００２８】本発明にあっては、容器内でサラダ素材、
ドレッシング類を混合後、かなり激しい動作でトスする
が、その際に容器内よりドレッシング等の内容物が、噴
出、滲出しないように、再封鎖後に容器本体および封鎖
部材との関係が気密に保持される状態を保ち得ること、
あるいは再封鎖後に容器本体および封鎖部材との結合が
容易には脱離しない状態を保ち得ることが必要である。
また、トスする際、容器内には、トスするために十分な
空間が形成され、確保されていることが望ましい。According to the present invention, the salad material in the container,
After mixing the dressings, the toss is tossed by a rather violent operation.At this time, the relationship between the container body and the sealing member is kept airtight after resealing so that the contents such as the dressing do not squirt or seep out from the container. Be able to maintain
Alternatively, it is necessary to maintain a state in which the connection between the container body and the sealing member is not easily detached after resealing.
When tossing, it is desirable that a sufficient space for tossing is formed and secured in the container.
【００２９】なお、容器本体および封鎖部材の材質には
特に限定はないが、適度の剛性を有する透明あるいは半
透明のプラスチックが適当である。The materials of the container body and the sealing member are not particularly limited, but a transparent or translucent plastic having appropriate rigidity is suitable.
【００３０】また、サラダ調製時迄、サラダ素材は容器
本体内で移動することなく充填されていることが望まし
いので、容器本体の開口部をパラコート・シールしてお
く、封鎖部材の外側部分（サラダ調製時には容器全体の
頂部となる）を容器本体の内側に嵌合しておく等の工夫
を要する。It is desirable that the salad material is filled without moving in the container body until the salad is prepared. Therefore, the outer portion of the closing member (salad material) is prepared by paraquat-sealing the opening of the container body. At the time of preparation, it is necessary to take measures such as fitting the top of the entire container into the inside of the container body.
【００３１】以下、実施例により本発明を説明する。本
実施例は本発明の技術範囲を限定するものではない。ま
た、使用する容器の構造上の特性を限定するものではな
い。Hereinafter, the present invention will be described with reference to examples. The present embodiment does not limit the technical scope of the present invention. It does not limit the structural characteristics of the container used.
【００３２】[0032]
実施例１：容器入り洋風サラダの調製例 透明なプラスチック製３００ｍＬ容のテーパー付き容器
に細切りにしたキャベツ、キュウリ、レタスを容器の開
口面迄、一杯に充填した。開口面をポリ塩化ビニリデン
共重合体フィルム被覆材で封鎖した。封鎖面上に、開口
部をアルミニウム・ホイルでシールしたフレンチ・ドレ
ッシングを充填した３０ｍＬ容のビーカー状のポーショ
ンおよび内部底面を軽く覆う量のカイエン・ペッパーを
収容した同形のポーションを各１個置いた。その上をテ
ーパー付き容器の開口面に嵌着し、２個のポーションを
収容するに足る突出空間を有する透明なプラスチック製
の蓋材で被覆した。なお、テーパー付き容器開口面の外
周部と蓋材開口面の内周部とは、水平面で回転すること
により相互に密接に嵌着可能な構造を有している。Example 1: Preparation Example of Container-Contained Western Salad A shredded cabbage, cucumber, and lettuce in a transparent plastic 300 mL tapered container were filled up to the opening surface of the container. The opening surface was closed with a polyvinylidene chloride copolymer film covering material. On the sealing surface, a 30 mL beaker-shaped portion filled with a French dressing whose opening was sealed with aluminum foil and one identical portion containing an amount of Cayenne pepper lightly covering the inner bottom surface were placed. . The upper part was fitted to the opening surface of a tapered container, and covered with a transparent plastic lid material having a projecting space enough to accommodate two portions. The outer peripheral portion of the tapered container opening surface and the inner peripheral portion of the lid material opening surface have a structure that can be closely fitted to each other by rotating in a horizontal plane.
【００３３】テーパー付き容器の開口面を剥離し、内容
の野菜の上に、ポーション内のフレンチ・ドレッシング
およびカイエン・ペッパーを全量注ぎ出した。次いで蓋
材を、容器本体の開口部の位置で水平面で回転すること
により、容器本体に密接に嵌着した。容器全体を両手で
持ち、約２分間、やや、激しくトスした。The open surface of the tapered container was peeled off, and the French dressing and cayenne pepper in the potion were poured over the contents of the vegetables. Next, the cover member was fitted tightly to the container body by rotating in a horizontal plane at the position of the opening of the container body. The whole container was held with both hands and tossed slightly for about 2 minutes.
【００３４】トス後、直ちに野菜表面へのドレッシング
の付着状態を目視により観察した後、試食しサラダの食
感を評価した。ドレッシングは野菜表面に均一に分布、
付着しており、トスにより調製したサラダ特有の好まし
い食感を有していることを確認した。Immediately after the tossing, the state of the dressing adhered to the vegetable surface was visually observed, and then tasted to evaluate the texture of the salad. Dressing is evenly distributed on the vegetable surface,
It was confirmed that it had adhered and had a favorable texture unique to salad prepared with toss.
【００３５】図１に実施例１の容器入り洋風サラダの状
態を示す概念図を示す。（ａ）は調製前の容器入りサラ
ダの状態を示す。（ｂ）はトス直前の容器入りサラダの
状態を示す。図中、１はテーパー付き容器、すなわち、
容器本体、２は蓋材、すなわち、トスするために充分な
空間を形成可能且つ再封鎖可能な封鎖部材、３ａはフレ
ンチ・ドレッシングを収容したポーション、すなわち、
別添包装のドレッシング、３ｂはカイエン・ペッパーを
収容した他のポーション、すなわち、別添包装の香辛
料、４は容器本体の開口部を覆うパラ・シール、５は切
った野菜、すなわち、サラダ素材。FIG. 1 is a conceptual diagram showing a state of the Western-style salad in a container according to the first embodiment. (A) shows the state of the salad in the container before preparation. (B) shows the state of the salad in the container immediately before the toss. In the figure, 1 is a tapered container, that is,
The container body 2 is a lid member, that is, a sealing member capable of forming a sufficient space for tossing and re-closable, and 3a is a portion containing a French dressing,
The dressing of the attached package, 3b is another potion containing the cayenne pepper, that is, spices of the attached package, 4 is a para-seal covering the opening of the container body, 5 is cut vegetables, that is, salad material.
【００３６】実施例２：容器入り中華風サラダの調製例 透明なプラスチック製３００ｍＬ容のテーパー付き容器
に細切りにしたハクサイ、キュウリ、レタスおよび予め
茹でて約３ｃｍ長に切ってあるビーフンを容器の約２／
３容迄、充填した。開口面に２個のポーションを収容す
るに足る突出空間を有する透明なプラスチック製の蓋材
を内接嵌合した。該蓋材により形成される上向き凹面を
有する空間に、開口部をアルミニウム・ホイルでシール
した加熱済胡麻油および少量の砂糖で甘味を付した等量
の中華黒酢を充填した３０ｍＬ容のビーカー状のポーシ
ョンおよび摺り潰した生姜、少量の摺り潰した大蒜、し
ょう興酒、豆板醤および切り白胡麻からなる調合調味料
を容器内４分の１量迄収容した同形のポーションを各１
個収容した。 さらに、これら２個のポーションを収容
する上向き凹面を有する蓋材の開口部をアルミニウム・
ホイルでシールした。 なお、テーパー付き容器開口面
の外周部と蓋材開口面の内周部とは、相互に密接に嵌着
可能な構造を有している。Example 2 Preparation Example of Chinese-Style Salad in Container A Chinese cabbage, cucumber, lettuce and rice noodles previously boiled and cut to a length of about 3 cm in a transparent plastic tapered container of 300 mL in volume were added to the container. 2 /
Filled up to 3 volumes. A transparent plastic lid material having a projecting space enough to accommodate two portions on the opening surface was inscribed and fitted. A 30 mL beaker-shaped space filled with heated sesame oil whose opening is sealed with aluminum foil and an equal amount of Chinese black vinegar sweetened with a small amount of sugar is filled in a space having an upward concave surface formed by the lid material. Each of the same-shaped potions containing a mixed seasoning consisting of a potion and crushed ginger, a small amount of crushed garlic, soyokoshu, bean soy sauce, and cut white sesame is contained in a container to a quarter volume.
Housed individually. Further, the opening of the lid material having an upwardly concave surface for accommodating these two portions is made of aluminum.
Sealed with foil. In addition, the outer peripheral portion of the tapered container opening surface and the inner peripheral portion of the lid material opening surface have a structure capable of closely fitting each other.
【００３７】本体容器に内接嵌合している蓋材を本体容
器からとりだした。本体容器内の野菜の上に、ポーショ
ン内の胡麻油・黒酢ドレッシングおよび生姜などの調味
・香味料を全量注ぎ出した。次いで蓋材を当初の位置か
ら上下反対の位置に置き、容器本体に嵌着した。容器全
体を両手で持ち、約２分間、やや、激しくトスした。The lid material inscribed in the main container was taken out of the main container. Seasoning and flavoring agents such as sesame oil, black vinegar dressing, and ginger in the potion were poured over the vegetables in the main body container. Next, the lid was placed upside down from the initial position and fitted to the container body. The whole container was held with both hands and tossed slightly for about 2 minutes.
【００３８】トス後、直ちに野菜表面へのドレッシング
の付着状態を目視により観察した後、試食しサラダの食
感を評価した。ドレッシングは野菜表面に均一に分布、
付着しており、トスにより調製したサラダ特有の好まし
い食感を有していることを確認した。Immediately after tossing, the state of the dressing adhered to the vegetable surface was visually observed, and then tasted to evaluate the texture of the salad. Dressing is evenly distributed on the vegetable surface,
It was confirmed that it had adhered and had a favorable texture unique to salad prepared with toss.
【００３９】図２に実施例２の容器入り中華風サラダの
状態を示す概念図を示す。（ａ）は調製前の容器入りサ
ラダの状態を示す。（ｂ）はトス直前の容器入りサラダ
の状態を示す。図中、１はテーパー付き容器、すなわ
ち、容器本体、２は蓋材、すなわち、トスするために充
分な空間を形成可能且つ再封鎖可能な封鎖部材、３ａは
胡麻油・黒酢ドレッシングを収容したポーション、すな
わち、別添包装の液体ドレッシング原料、３ｂは生姜な
どのドレッシング原料を収容したポーション、すなわ
ち、他の別添包装の固体ドレッシング原料、４は本体容
器に内接嵌合している蓋材の開口部を覆うアルミニウム
・ホイルによるパラ・シール、５は切った野菜など、す
なわち、サラダ素材。FIG. 2 is a conceptual diagram showing the state of the Chinese-style salad in the container according to the second embodiment. (A) shows the state of the salad in the container before preparation. (B) shows the state of the salad in the container immediately before the toss. In the figure, 1 is a tapered container, that is, a container body, 2 is a lid material, that is, a sealing member capable of forming a sufficient space for tossing and resealing, and 3a is a potion containing sesame oil / black vinegar dressing. That is, the liquid dressing raw material of the additional packaging, 3b is a portion containing a dressing raw material such as ginger, that is, the solid dressing raw material of another additional packaging, and 4 is the lid material inscribed in the main body container. Para seal made of aluminum foil covering the opening, 5 is cut vegetables, etc., that is, salad material.
【００４０】[0040]
【発明の効果】以上に説明した通り、本発明の容器入り
サラダでは、トスする（振り混ぜる）ために再封鎖可能
な封鎖部材を有する容器内にサラダ素材を収容し、添付
した別添包装のドレッシング類をサラダ素材に添加後、
サラダ容器ごとトスすることができるので、伝統的手法
により大型のサラダ・ボウル内で調製したサラダと同等
の食感を有し、サラダ素材に均一に調味料が分布してい
る高品質のサラダを簡便に取得することが出来ると云う
効果がある。また、本発明の容器入りサラダには無駄な
嵩高感を伴うこともない。As described above, in the salad in a container of the present invention, the salad material is accommodated in a container having a resealable sealing member for tossing (shaking), and the attached package is attached. After adding dressings to salad ingredients,
The salad can be tossed together with the salad, so high quality salads that have the same texture as salads prepared in large salad bowls by traditional methods and have a uniform distribution of seasonings in the salad ingredients There is an effect that it can be obtained easily. Further, the salad in the container of the present invention does not have a useless bulkiness.
【図１】発明の態様（実施例１）を示す概念図である。FIG. 1 is a conceptual diagram showing an embodiment (Example 1) of the invention.
【図２】発明の他の態様（実施例２）を示す概念図であ
る。FIG. 2 is a conceptual diagram showing another embodiment (Example 2) of the present invention.
１は容器本体。２はトスするために充分な空間を形成す
る再封鎖可能な封鎖部材、例えば蓋材。３（３ａ，３
ｂ）は別添包装のドレッシング、香辛料。４は容器本体
または蓋材の開口部をシールするパラ・シール。５はサ
ラダ素材。1 is a container body. 2 is a resealable sealing member which forms a sufficient space for tossing, for example, a lid. 3 (3a, 3
b) is a dressing and spice in the separately packaged. 4 is a para-seal for sealing the opening of the container body or the lid material. 5 is a salad material.
───────────────────────────────────────────────────── フロントページの続き (56)参考文献 実開 平１−110173（ＪＰ，Ｕ) 実開 平１−94259（ＪＰ，Ｕ) 実開 平６−47162（ＪＰ，Ｕ) 実開 昭62−99561（ＪＰ，Ｕ) 実開 平１−154165（ＪＰ，Ｕ) (58)調査した分野(Int.Cl.7，ＤＢ名) B65D 85/50 B65D 81/32 ──────────────────────────────────────────────────続 き Continued on the front page (56) References JP-A 1-1110173 (JP, U) JP 1-94259 (JP, U) JP 6-47162 (JP, U) JP-A 62- 99561 (JP, U) Hikaru 1-154165 (JP, U) (58) Field surveyed (Int. Cl. 7 , DB name) B65D 85/50 B65D 81/32
Claims (7)
いるサラダ素材に、別添包装のドレッシング類を添付し
た容器入りサラダであって、 前記容器の封鎖された開口面を開いた後に該開口面を再
封鎖可能で且つ再封鎖状態では容器内におけるサラダ素
材とドレッシング類との振り混ぜに充分な空間を容器内
に形成する封鎖部材を備えたことを特徴とする容器入り
サラダ。 1. A opening surface is accommodated in sequestered in the container
Attached salad ingredients with dressings
A salad in a container, the closed surface of the container being opened, and
Salad element in a container that can be sealed and resealed
Space in the container enough for shaking of wood and dressings
In a container characterized by comprising a sealing member formed in
salad.
関係が気密に保持可能であることを特徴とする請求項１
に記載の容器入りサラダ。 2. The method according to claim 1, wherein the container and the sealing member are in a resealed state.
2. The relationship can be maintained airtight.
A salad in a container as described in.
結合が振り混ぜ操作によって容易には離脱しない状態に
保持可能であることを特徴とする請求項１に記載の容器
入りサラダ。 3. The method according to claim 1, wherein the container and the sealing member in the resealed state are in a closed state.
The connection is not easily released by shaking
The container according to claim 1, wherein the container can be held.
Salad with.
装された複数のドレッシング素材を含むことを特徴とす
る請求項１に記載の容器入りサラダ。 4. The dressings of the separate packaging are each separately packaged.
Characterized by including a plurality of dressing materials
The salad in a container according to claim 1.
内で仕切られた複数のドレッシング素材を含むことを特
徴とする請求項１に記載の容器入りサラダ。 5. The same packaging material as the separately packaged dressings.
Specially to include multiple dressing materials partitioned within
The salad in a container according to claim 1, wherein the salad is a container.
容器の封鎖面上に別添包装のドレッシング類を置き、そPlace dressings in a separate package on the closed surface of the container, and
の上を前記容器の開口面に嵌着可能で前記別添包装のドCan be fitted on the opening surface of the container, and the
レッシング類を収容するに足る空間を内側に有する封鎖Blockade with space inside to accommodate the dressings
部材で被覆したことを特徴とする請求項１に記載の容器The container according to claim 1, wherein the container is covered with a member.
入りサラダ。Salad with.
器の開口面内に、周部が該開口面と密接に嵌着可能な構In the opening surface of the container, the peripheral portion can be fitted closely to the opening surface.
造を有する封鎖部材を内接嵌合し、該封鎖部材により形A sealing member having a structure is inscribed and fitted with the sealing member.
成される上向き凹面を有する空間内に前記別添包装のドIn the space having the upward concave surface formed,
レッシング類を収容し、封鎖部材の開口部をホイルでシStore the dressings and seal the opening of the sealing member with foil.
ールしたことを特徴とする請求項１に記載の容器入りサThe packaged container according to claim 1, wherein
ラダ。Lada.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP05257096A JP3163390B2 (en) | 1996-02-16 | 1996-02-16 | Salad in a container |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP05257096A JP3163390B2 (en) | 1996-02-16 | 1996-02-16 | Salad in a container |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH09220068A JPH09220068A (en) | 1997-08-26 |
| JP3163390B2 true JP3163390B2 (en) | 2001-05-08 |
Family
ID=12918477
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP05257096A Expired - Fee Related JP3163390B2 (en) | 1996-02-16 | 1996-02-16 | Salad in a container |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP3163390B2 (en) |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20100203199A1 (en) * | 2005-03-18 | 2010-08-12 | Jay Ferro | Packaged Salad |
| JP6120407B2 (en) * | 2013-12-16 | 2017-04-26 | ヤマサ醤油株式会社 | Seasoning set |
-
1996
- 1996-02-16 JP JP05257096A patent/JP3163390B2/en not_active Expired - Fee Related
Also Published As
| Publication number | Publication date |
|---|---|
| JPH09220068A (en) | 1997-08-26 |
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