JP4535407B1 - Carrying foods formed by complex cells, immediate food - Google Patents

Abstract

The present invention provides a portable food, a ready-made food and a manufacturing method formed by a composite cell.
SOLUTION: A thin jelly-like edible film (cell) 1, 2 wraps food, or an accessory such as sauce or sauce, and is configured to be about the size of a bite and held by hand. However, a plurality of cells in which the hands are not soiled are prepared, and the main cell 1 and the attached cell 2 to be attached are combined with each other to form a composite cell constituting one dish or beverage, and an unnecessary cell to be attached Because it is configured so that it can be easily removed, it can be adjusted to the taste you like, and it is a portable food that has a feel close to that of a normal meal, and an immediate food. And the manufacturing method of those composite cell foods. And the package that made them a set, and the manufacturing method.
[Selection] Figure 10

Description

  The present invention relates to a portable food having a characteristic close to that of a normal food, an immediate food, and a method for producing the same.

  Many foods with jelly-like coatings or foods sealed in jelly-like compartments have been devised in the past, but mainly confectionery and foods that can be lined up with normal foods are not very popular. I had many technical problems.

The following patent documents can be cited as known techniques relating to the present invention.
Japanese Patent Application No. 7-306860 Japanese Patent Application 2001-327005 2001-382804

  In the field of preserved foods and instant foods, in modern times, foodstuffs such as canned and bottled, instant noodles, and retort packs appeared, but many of these require dishes and are just a few to eat like normal food. Anyway, it took time and effort for cooking.

  Conventionally, many foods with a jelly-like coating or foods sealed in a jelly-like compartment have been devised.

  There are also jelly-like substances that are konjac-based materials. Since this konjac material is resistant to heating, it has a feature that it can be easily sterilized.

  However, it is technically difficult to cover different materials with the same material film, and there are many problems in terms of surface treatment and packaging.

  In addition, there was a problem that when it was finally eaten, a bowl, chopsticks, fork, etc. were required.

  In addition, many have the disadvantage of requiring a kind of cooking, such as requiring sauce.

  For this reason, it was not widespread at all and lacked a perspective compared to regular meals served at general tables located at locations corresponding to emergency meals, portable meals, and instant meals.

  This invention aims at the food which is a portable food and an immediate meal for solving the problem of the said prior art and a well-known technique.

  The above and other objects and novel features of the present invention will be described in detail with reference to the accompanying drawings.

  However, the drawings are for explanation only and do not limit the descriptive scope of the present invention.

  The problems of the prior art have been described above, but once again, the problems of portable foods among traditional foods will be described in detail from a wider viewpoint.

  Positioning of carry-on food.

  Since prehistoric times, many preserved and emergency foods have been made, including dried cod, dried rice, dried persimmon, dried clams, tatami mats made from straw stems, and salted food.

  Strangely, unlike these previous eras, preserved food (emergency food) is treated synonymously with instant food.

  There is also a classification of portable food.

  Portable foods (carrying foods) are things that can be easily eaten by hand without the main dishes such as dishes, forks and chopsticks.

  Tableware used for meals is mainly on the table side, such as dishes and bowls, and is mainly an extension of the table, mainly receiving chopsticks, forks, knives, spoons For example, there are things that extend as an extension of the hand, mainly handling food to bring it to the mouth.

  Here, for the sake of convenience, dishes and bowls are classified as “dishware” and chopsticks and forks are classified as “handled dishes”.

  Now, the feature that it does not require dishes such as dishes such as dishes or forks etc. means that it can be eaten as it is.

  This ready-to-eat property can be categorized as an immediate meal as a response to an instant meal.

  Immediate meals can be eaten instantly, while instant meals require light cooking, cutting or serving on tableware for about 3 minutes, and handling dishes.

  There are two types of portable foods.

  One is simple and the other is a portable food that is combined.

  Examples of simple foods include simple biscuits, breads, canned foods, fruits (bananas, tangerines, apples, etc.), and some vegetables (tomatoes, grilled salmon).

  Further examples include confectionery and snacks. Many of what are now called confectionery are instant foods and portable foods, many of which are simple and often dry.

  A food that is not simple but is formed by combining a plurality of different tastes will be referred to as a combined food here.

  There are biscuits, bread and buns, rice balls, and confectionery as a combination food.

  The surface is overwhelmingly predominantly aerated flour (starch such as glutinous rice), such as bread, bun skin, monaca skin, biscuits.

  In particular, during the wharf, it is excellent as an immediate meal, such as being able to eat without shaking your hands, keeping it to a certain extent, but there are many types, but for some reason it has a lot of sweetness and salty ones, There are meat buns, “Oyaki” from the Nagano region, etc. or “Kimpiragobo” in the wharf, but not many.

  Analysis of current regular food

  Generally speaking, “cooking” is not a clear term, so we will explain it here while defining the vocabulary.

  Now, many of the current dishes (regular meals) are completed by attaching something to something at the final stage.

  Here, the state in which the food is completed by combining two or more materials is referred to as “attachment”.

  As a specific example, ramen can be thought of as having noodles attached to noodles, ingredients such as char siu, and seasonings and peppers.

  In curry and rice, curry roux is attached to the rice, and garnishing such as Fukujinzuke and salads are attached.

  This attachment can be classified into an embedded attachment in which one is buried in one and an attachment attachment in which the other is placed mainly on one surface.

  Two or more materials that have been ground or melted together and fused together, making them inseparable, will be referred to as “mixed” or “mixed attachment”.

  Now, the basic reason why various foods are attached to the main food in normal food is that the attachment can create a kind of “taste interference”.

  In the case of attached foods, when chewing, when the ingredients are subdivided, the main ingredient (lightly tasted) and the attached material (mostly tasted) are sensed at the same time, and the taste comes to mind. It is considered that the third taste is generated due to the interference between the tastes and the wide sense of taste is felt.

  In other words, when you taste these dishes, the main ingredients in the mouth are mixed with the condiments, sauces, rice cakes, etc. that are added to them. It is thought that it is tasted as a taste.

  The taste when the salt is sprinkled with salt shows that the third taste is generated by the interference of the taste.

  In general, it is said that the taste is mainly sensed by the tongue, but here, it is considered that the taste is also included in the sense of chewing when chewing with a tooth and what is sensed when chewing. In other words, it tastes by biting teeth.

  Furthermore, the sense of smell is also included in the taste, the temperature of the food is part of the taste, and the visual sense is also classified as a taste sensing organ.

  Otherwise, the vegetable juice and the vegetable salad will have the same taste.

  Or expressions like "noodles with waist", "soft and delicious meat", "warm and delicious grilled salmon" or "savory and delicious ice cream", "enjoy the taste of autumn (with eyes)" This is because they end up pointing.

  Note that even if you say “bite”, it is unlikely that you will be able to find something that evaluates “pleasant to bite things” with the incisors. In this case, biting means “crushing” with the dentition closer to the molar. “I should add that I should think of it.

  Analysis of normal meal menu

  Now, when considering meal menus, especially those with a small number of dishes, the amount of light-flavored foods is overwhelmingly higher than that of dark foods. Here, a material that has a light taste and usually a large amount is referred to as a “main material”.

  Most of the “main ingredients” are starches made from cereals such as rice, wheat, buckwheat, corn, potatoes, sweet potatoes, etc., and have a relatively light taste, which is also called “main food”.

  Next, among the attached materials, the presence of an amount that is generally the second largest after the main material and is essential for the dish, many of which are reflected in the name of the dish, is referred to as “sub-material”. To do. In a dish with a large number of dishes, it is the center of the dish (dish) that is named as the main dish.

  Many of the secondary materials cause taste interference by being attached to the main material.

  In addition, it is too much to say that it is often accompanied by a seasoning sauce attachment to further change the taste of the secondary material (expand the breadth of taste).

  There are many meats, fish, vegetables, soups and stews as secondary materials. The attached materials are often rich in taste, such as soy sauce and sauce.

  Here, a case where the attached state is proportional is referred to as “proportional attachment”.

  For example, rice with curry and rice is topped with a proportional attachment, and the Fukujinzuke attached to the side is classified as a non-proportional attachment.

  In the sense of “spicy” or reconsideration, the state of what is attached to the top of a dish or next to a plate or in a separate container is referred to as “attached separately” or “attached as needed” or “optionally attached”. To.

  Add chopped rice cake and ginger to zaru soba, shake chili to kake soba, add chutney and fukujinzuke to curry, add wafers to ice cream, and in a broader sense, tea and coffee after an appetizer. Classified as "attached separately", "attached from time to time", and "optionally attached".

  Explanation by example

  Take ramen and spaghetti as examples.

  In ramen, ramen soup B is proportionally attached to noodle A.

  Furthermore, C is topped on top of it, such as char siu, Sinachiku and other condiments, chopped leek. These are still classified as attachments. However. Here, it is not necessarily proportional, so it is classified as non-proportional (as occasional) attachment.

  Here, soup and noodles can only withstand short-time mixing. This is because the noodles absorb the soup, the taste penetrates, and the texture changes over time.

  For regular meals, this attachment is always made immediately before eating.

  For this reason, the main and secondary ingredients are not mixed and supplied by canning or retort, and the noodle portion and the soup portion are usually supplied separately.

  Next, the relationship between sashimi B and soy sauce C is also attached. Soy sauce C and wasabi C are attached to sashimi B, and when chewing, BC is mixed and you can enjoy the various changes in texture and taste in the mouth.

  If they are previously crushed with a mixer to form a paste, they will be completely different food.

  Furthermore, it is nigiri sushi that puts the vinegared rice block A under the sashimi B. Underneath sashimi B, kneaded wasabi C is added. Again, the relationship is attachment type attachment.

  Furthermore, adding vinegared ginger C here is classified as external attachment (attached as needed). This is not a proportional attachment, but is used to refresh the mouth. It is often used only when necessary.

  When tea is added, it is still classified as Attachment C as needed.

  Attached material properties

  By the way, the properties of the secondary material or the attached material include a raw material state, a soup shape, a gel (muddy state), a cocoon (baby boom) shape, a powder and a particle shape.

  The cocoon-shaped food is generally a technique that has been used for many portable foods (instant foods) since it has a low water content and a weak ability to penetrate the main ingredient.

  By wrapping a normal sticky rice cake with foamed skin such as flour, the skin with a wet surface is protected by the skin with a dry surface, so that the hands are not soiled as a whole.

  The main characteristic of flour-based skin (bald skin, middle skin) is its smell. In general, it is very light and almost odorless, and it may be accompanied by a strong odor such as fermentation by yeast or butter, but in many cases it is a good odor that stimulates the taste and is almost bothered. The smell is not necessary.

  Moreover, the red bean rice cake often used in the bun has a low odor and does not have to be taken care of.

  Rice crackers made with glutinous rice may have a strong scent, but can be classified as a good scent that stimulates the taste.

  Therefore, even if you touch them with your hands, you won't get a strong smell like gyoza or yakiniku sauce, and you can touch them without worrying about the smell even during work. Is the obvious advantage.

  The above conditions are possible because the combination of candy (secondary material) and leather (main material) tends not to permeate each other's taste and smell when attached and attached, or even if it penetrates somewhat It is because the condition that there is no is satisfied.

  Since the skin and noodles, which are the main ingredients, use water as a solvent, the amount of moisture in the koji or sauce is kept very small, and if any of them contains bubbles, it becomes more stable. This is because the main material will be destroyed and eroded if the moisture is high.

  Biscuits such as hamburgers, buns, midsummer and cream sands were representative of conventional portable foods and instant foods.

  When carrying or eating, it is difficult for your hands to get dirty, and it is difficult for your hands to smell. Even if it smells, it should be light and pleasant. When eating, there is a feature that it is not necessary to use dishes such as dishes and bowls and handling dishes such as chopsticks, knives and forks.

  Many of these structures can be interpreted as being packaged or semi-wrapped with the main material A or the secondary material B.

  There are skewering styles and ice bars, etc., which are similar only to the portability that does not get your hands dirty. If you have a skewer or bar (which is classified as a tableware to handle), the similarities are that your hands won't get dirty for the time being, but it's not portable.

  Disadvantages of traditional traditional portable food

  In summary, retorts and canned foods have drawbacks such as the need for receiving dishes and handling dishes during meals, and the need for multiple labor, such as preparing and attaching rice.

  Many instant foods require containers, spoons, forks and chopsticks to eat, and cooking takes time and effort such as pouring hot water.

  Of the simple portable foods that do not have attachments, many of the immediate foods were effective as preserved foods, but many were confectionery, dried foods, and many were served with food. It was customary.

  In conventional portable foods such as buns, middles, breads, sandwiches, and rice balls that are classified as combination foods with attachments, it is difficult to use liquefied attachments, and the main ingredients are mainly dried. The attached materials including secondary materials are limited to pastes that have a low tendency to dissolve the main material, are kneaded and sticky, and do not erode the main material such as ham and hamburger, and have a short shelf life. There were many things.

  In addition, among the traditional foods belonging to this class, there are very few cases where liquid attachment materials are actually used in an integrated state, and it is slightly liquefied in the bun skin. Wrapped black honey, non-portable but non-gripping sushi rice topped with salmon roe as a topping or synthetic salmon roe, sweets like whiskey bonbons in supersaturated sugar coatings To some extent, a liquid attachment is provided and the surface is covered with chocolate or the like, or an instant drink such as matcha tea or coffee or strawberry is formed in an edible container.

  Therefore, the above-mentioned portable foods are often used as meals that are often used when eating outdoors, where sufficient facilities for meals, i.e. tables, dishes, and tableware are not secured. It was customary to supplement portable beverages that were used and carried in pots.

  The simplest ones are the combination of rice balls and tea cans (plastic bottles), sandwiches (burgers etc.) and coffee, but they are separated as two elements, food and beverages. There was the disadvantage that the bottle had to be thrown away.

  Well, traditional emergency foods, preserved foods, and instant foods have all been made with a strong longing for regular foods, but canned foods, many retort foods, and instant foods are also good enough to eat and carry. This indicates that it could not be food.

  How to solve the problem

  The present invention intends to reorganize many dishes that could not be made into a portable type, a portable type, and an immediate food into a portable type and an immediate food type.

  For this purpose, the present invention pays attention to the fact that most of the normal food is composed of a main material and some attached material including sub-materials.

  Moreover, attention is paid to the fact that this attachment work is performed at the final stage of cooking, immediately before eating, and at the same time, many of the attached materials are difficult to handle.

  Minimum unit for eating

  As a clue to solve this problem, the present invention first considers the minimum unit of meal.

First,
1. Size that can be swallowed comfortably 2. 2. Optimum chewing size that allows you to taste food comfortably There is a kind of correlation between the three sizes above the bite size that can be chewed comfortably.

  The maximum comfortable chewing size is the smallest unit of meal.

  The swallowing size and biting size cannot exceed this.

  Usually, the act of biting in several portions and swallowing in several portions from the chewing size is continued and repeated until reaching the chewing size.

  This biting size is proportional to the size of the opening of the mouth, but in normal adults, the left and right are 35 mm, the height is 25 mm, and the depth is about 45 mm at maximum.

  In order to prevent food from being clogged by the bronchi, when it is made larger than the airway mouth and bitten to about half the size, a size smaller than the airway mouth is preferable.

  Further, the thickness is preferably thin so as not to affect the texture, except when konjac or the like is frequently used for diet.

Ordinary rice balls that are usually sold are usually less than 80mm on a side, and even in the case of buns, the size is roughly 50mm. Considering the inconvenience of having to open a large mouth when speaking, it can be called the standard size that has been achieved as a result of prioritizing the convenience of grasping with the palm rather than the convenience of chewing Will.
From this point of view, it is considered that the size of the handful that fits in the mouth with a bite would be appropriate.

  Summary of the invention and its effects

  In the present invention, as a minimum unit of meal, paying attention to a comfortable chewing size, and to configure the food size to the chewing size, it is configured by classifying foods into cells, i.e. compartments, equivalent to the bite size, or The above problems are to be solved by incorporating foods, that is, attachments including main ingredients and sub ingredients.

  In order to make food into this size, in the present invention, a jelly-like coating is used, and a cell (compartment) is configured by wrapping the attached material including the main material and the auxiliary material with the jelly-like coating. Take.

  Even if the attached material is soup, stew-like, sauce or soy sauce-type liquid, it is molded into a bite size, and if it is opened for the first time in the mouth, it will be chewed As long as you close your mouth, no sauce or soup will leak from your mouth.

  At this time, these sauces and soups are in a jelly form, and it is safer if they are in a melted state for the first time when chewed in the mouth. In this case, since it is jelly even if it bites halfway, it does not leak out from a biting mouth.

  Similarly, it is also possible to wrap a refreshing material, which is attached at any time, for example, Fukujin pickles and pickles in curry, croutons topped with potage soup, etc. in a coating (cell).

  Next, the method will be specifically described.

  Composite cell configuration

  In the present invention, compartments and cells are classified into several categories according to their contents.

  1. Staple food cell: This is a starch-based cell made mainly of rice, wheat, buckwheat, corn, potato, etc., and generally contains light-taste. These include baked products and sponge-like products containing bubbles.

  2. Supplementary food cell: Containing protein such as meat and seafood, or vegetables, root vegetables, beans, etc. as main ingredients. In normal food, it is called supplementary food or ingredients. Salty, sweetener There is a system.

  3. Sauce-related cell: Contains soy sauce with a rich taste, sauce, dressing system, sauce, curry sauce, stew, gratin sauce, etc., many of which have been difficult to handle with immediate food. This includes ramen soup and curry and rice sauce, which are classified as those with the ingredients in 2 buried.

  4). Texture-attached cell: Gives a lot of texture, such as fried balls, croutons, cutlet garments and tempura garments.

  5. Condiment cell: Spices such as pepper, pepper, wasabi, yam, ginger, etc. Accent the meal with a small amount of use.

  6). Self-adhesive cell: pickles, pickles, pickles, pickles, chutneys, etc., which can be taken at will to change the meal, or as a dessert. What to make.

  7). Cell attached to fresheners: Peppermint, etc. that refreshes the mouth after meals and eliminates bad breath.

  8). Beverage cell: Beverage that drinks throat before and after a meal, which can also be assembled by a composite cell, with coffee, tea and attached cells containing sweeteners, milk, cream, and fragrance, Japanese tea supplemented with tea confectionery and pickles, and in salty flavors, miso soup, clarified soup, consomme soup and potage soup, each supplemented with necessary ingredients, croutons, etc.

  Combining these, each bite-sized, and putting them in one package, completes an immediate meal with a sense similar to a normal meal.

  In addition, in order to perform packaging, in addition to the above-described food / beverage cells, members such as a deoxidizing material, a preservative, and a heating material that work for storage of the cells in the package are necessary.

  The effect

  Conventional canned foods are often filled with water or oil around the contents, or the contents are mostly wet and not dry, so a spoon and chopsticks are absolutely necessary However, in this packaging, the surface of the cell is dry due to the powder on the surface or a thin coating, and even if it is grabbed by hand, the hand is not stained and does not smell.

  In addition, cells such as beverages can be bundled, and since containers such as cups are not needed, processing after eating is easy.

  Usually, before or after meals, canned coffee, tea in a plastic bottle, or desserts are served, but the dessert or tea can be made by forming a jelly-like content in the cell that is liquid or melts in the mouth. There is an effect that a kind can be bundled in the same package.

  Since the dishes are divided into small cells, you can enjoy a completely different taste and taste, and you can make it with low calories like diet foods by comprehensively adjusting the calories of the ingredients.

  On the other hand, when used for sports such as mountain climbing, swimming, various extreme labor and exercises, emergency food supply at the time of disaster, emergency food to prepare for accidents and distress, as high calorie, high protein, It can be served with beverages, and can be thirsty and hungry with a small amount while maintaining the taste of normal food.

  By preparing a rubber coating on the packaging for foreign matter contamination by syringe needles after shipment from the factory, it is possible to selectively discard only abnormal items without having to discard all the lots.

  In addition, because it is wrapped in a cell, it also has a feature that it is resistant to water soaking up, in extreme cases, it is possible to replenish drinking water, drink coffee, noodles, eat sushi, etc. It is.

  Moreover, since each cell retains the taste of normal food, it is greatly different from conventional emergency food and portable food, that is, the taste of normal food, that is, by chewing two or more ingredients at the same time. You can also enjoy the taste of 3 and the taste of the condiments and the accompanying attachments as well as tea before and after meals.

  In addition, the dishes are divided into small portions, so you can enjoy the taste of many types of dishes one after the other.

  The world is full of many dishes, but many actually go to the land, and with the ingredients of the land, not made by the local chefs, you can taste the real dishes of the land It was impossible.

  For this reason, for example, Japanese sushi tends to be introduced with different tastes in different lands.

  Although instant ramen has been able to convey the taste to a certain extent, it still has the disadvantage of having a slightly different taste due to slight differences in cooking and processing methods before eating.

  However, the dish made up of this composite cell can be eaten as it is at room temperature, without any processing or cooking, so it can be tasted like a real dish just by opening it and eating it as it is. It has the advantage of being able to express some and easily convey the essential taste of the dish to people in remote areas who do not know the dish.

  This is because we could not make canned foods, retort foods or instant foods.

  This plan aims at the form of the foodstuff which becomes the minimum unit in the meal by the above effect.

  Hereinafter, the best mode for carrying out the present invention will be described in detail based on a partial sectional view, a perspective view, and a partial perspective view.

  In the description, the same components are denoted by the same reference numerals, and redundant description is omitted. Also, the description of those that are considered to be identical in principle will be omitted.

  In this invention, since it can respond to various dishes and drinks, it will be explained for each dish and drink.

  First embodiment

  FIG. 1 is a partial sectional view of a coffee drink produced.

  The storage unit 1 has a compartment (cell) structure, and in this case, the main room (the largest cell in a group, or the “center” or “core” cell for beverages and dishes) 1 Here, coffee (straight coffee) 3 is contained.

  Inside one or more of the attached cells 2 arranged so as to follow the main room, contents of different tastes are contained in each other, complement each other, supplement the main material, and create a third taste. Work.

  Although it is possible to directly place the attached cell in the main cell, or the one corresponding to the contents of the attached cell, depending on the combination of materials, it is difficult to remove and use, and it is not easy to manufacture. .

  In FIG. 1, 4 is a sweetener, 5 is a content such as cream, milk, or a fragrance such as cinnamon. If these are not necessary, the entire attached cell can be removed.

  One or more main room cells and one or more attached cells that make up for it, and what constitutes some kind of “beverage” or “dish” are referred to herein as “composite cells”. To do.

  It is easier to handle these cells if they are attached to each other or connected to each other by engagement, or if there is a binding device such as a band 2 'or a pocket-like bag in the cell.

  Furthermore, although not clearly shown in the figure, the scent spreads when the cell repels in the mouth by further providing a cell that wraps the extract containing the scent component or the contents soaked with the extract. It is also possible to configure. This is effective not only for coffee but also for other dishes.

  The overall shape is rod-shaped, plate-shaped, dice-shaped, and the attached cell 2 is made so as to follow the storage part 1. 4 and 5 are attached in proportion to the required amount.

  The width A is about 35 mm, the height B is about 25 mm, and the depth C is made about 45 mm.

  The cell is basically formed of a jelly-like resin that can be easily bitten without taste and odor.

  The surface of the cell body is given fine irregularities so that the surface is not sticky, and it is also effective to wrap the cell body with some material by dusting or coating with other materials.

  In order to obtain heat resistance considering heat sterilization, konjac-like substances are effective for the cell body, but any resin that can withstand a certain amount of heat and does not exude its contents can be manufactured. If it can be sterilized at the time of production without heat resistance, it can be produced safely.

  Ideally, after the cell has popped, the cell itself will melt. A thin film of alginate is preferred because it does not bother even if it pops. However, in the case of a film such as konjac, resistance is reduced by making the cell itself thin.

  In the case of konjac and the like, the ph of the contents may be a problem, but since the cells are made separately for each material contained in the cells, the cells can be composed of materials suitable for the contents.

  In this case, cells of different materials must be combined and closely adhered. In order to solve this condition, it is possible to solve the problem by manufacturing the cell coating with a plurality of layers instead of a single layer.

  Other cell materials include, for example, gelatin, agar, xanthan gum, carob bean gum, tara gum and other galactomannan gum, calcium alginate and other alginates, carrageenan, pectin or tofu, yuba, etc. Rice paper coated, starch-containing foam, various edible fibers, resins and the like can be used.

  In addition, since this cell cannot be easily spilled when the contents are in a jelly shape, it can be bitten in several times, so that the depth can be more than 45 mm.

  Alternatively, if the cells are formed in a size that can be entered in one bite, and two or more cells are formed like a plate chocolate, the contents will not spill even if they are liquefied by heating.

  If the coffee beverage part and the attached material part are formed in a jelly shape that melts in the mouth, the contents will not spill out even if they are bitten in the middle.

  Many of the cells are translucent, but the contents may be difficult to understand. As shown in 6, the name that explains the contents, the processing method for the attachments, the precautions, etc. are letters, numbers, braille, figures (icons) ) Or shown in the photo.

  In addition, coloring the cell itself with food colors such as red, yellow, and white makes it easy to use, and when it is shown in some form of decorative design, it looks rich.

  There is a method of notifying the cell body directly without using a band, or attaching a separate manual.

  When the band 2 is made of food, it is appropriate to use food colors or irregularities, but the band can also be molded from paper or other resin, and can also be written on the packaging 7 that covers the entire cell. is there.

  FIG. 2 is a view in which a plurality of composite cells are further packaged with an edible dough 7. The dough can be thin bread dough, fresh spring rolls, rice paper, wafers, etc.

  Milk, cream, sugar, cinnamon, etc. are often attached to coffee, and the amount of attachment varies depending on the taste of the drinker.

  Currently, different types of cans are made in canned coffee depending on the amount of sweeteners such as sugar-free or fine sugar, but in this cell, the amount of sugar or cream can be obtained from the black you want by simply removing the cell. There is an advantage that you can select various types of sugar and sugar. It is possible to drink with black first and then with cinnamon and sugar.

  In canned coffee, an empty can remains after drinking, but in the present invention, only a film pack remains as a container, which is also effective for environmental hygiene.

  The main material can be molded from black tea, Japanese tea, oolong tea, and the like. For example, in the case of black tea, it is possible to select and enjoy various flavors and fragrances by attaching various flavors and herbs.

  In the case of Japanese tea, it is possible to replace the contents of the attached cell with some sugar confectionery or pickles.

  Here, a cell forming method and a manufacturing method will be described.

  To form a cell, prepare a container (frame or vessel) first, and then place the beverage part in it to cover the surface again, or to make a beverage that has been hardened in a jelly shape first ( A method may be considered in which the (content) portion is supported by a support rod made of the same material as the coating material, and the surface is covered by immersing it in a coating solution. At this time, in order to make it easy to handle, it may be possible to freeze and process the jelly-like beverage (content) portion once.

  Molding is also possible by a method such as cutting after squeezing while covering the surroundings of the contents.

  FIG. 3 shows a frame for shaping. A beverage (contents) portion such as coffee is sandwiched inside the frame 8 and placed in a liquid coating material to cover the periphery. It can also be formed by making a frame into a cylindrical shape, putting the contents, and then cutting.

  8 'is a coffee jelly or a grip-like molding frame that is inserted into the contents and hardened, and is covered by grasping the upper part and attaching it to the solution. By coating, the support portion is integrated and airtight.

  FIG. 4 is a diagram showing the arrangement of main cells and attached cells. An attached cell is arranged on the main cell, and both the main cell and the attached cell have a structure in which separated single cells are connected.

  The cross section of the main cell is small and can be entered with one bite, but the depth is larger than one bite, and it is necessary to bite in the middle. Although the attached cell contains liquid, the depth is formed so that it can be bitten with a single bite.

  Since the contents of the main cell are not liquid, the liquid does not splatter even if the cell is opened if it is bitten at a place as a unit of the attached cell.

  FIG. 5 is a partial cross-sectional view of a jelly-like sheet having parallel grooves, which is a raw material of a cell.

  The main cell contents enter the large groove, and other attachments enter the small groove.

  The figure shows one step of forming a composite cell by bundling, overlapping, or wrapping an attached cell to the main cell before or after coating the surface or both terminal ends of the cell.

  Between the cells, there are perforations or a cut-off part weakened so that it can be easily cut off, making it easy to remove the attached cell even after it is assembled into a composite cell.

  FIG. 6 introduces the form of an attached cell.

  FIG. 6A has a wide joint surface and a plurality of pieces connected to each other so that each unit can be separated and put into the mouth, and the amount can be adjusted.

  FIG. 6B has a joint at the bottom and wraps three sides in a bread-shaped dough so that the hands are not soiled during attachment and removal.

  FIG. 6C is an attached cell formed by wrapping the contents molded into a rod shape in a cylindrical shape with edible resin and closing both ends.

  FIG. 6D is a diagram in which the contents are formed inside a cylindrical cell, sliced, and then covered in cross section.

  FIG. 7 is a perspective view of a cell containing rice.

  There are a method of stuffing cooked rice in a cell and a method of putting rice grains 11 in the cell 3 first, and then putting water in a vessel containing the cell and cooking.

  In order to facilitate the entry and exit of water, the figure shows a part of the side as a lid so that water and steam can enter and exit through the gaps in the lid and the holes 9 opened. After the handle 10 is provided and cooked, the whole can be further covered easily.

  For rice and noodles that change in taste and texture depending on the heating time, by subtracting the change due to secondary heating such as sterilization performed later in advance, the pressure, so that it will be in the right state after sterilization heating, Adjust temperature and time.

  Noodles such as ramen can be formed in the same manner. In the case of these granular or string-like starches, the grains or string-like surfaces are shaped to have fine irregularities, or thinly coated with a jelly-like substance, so that they do not come into contact with each other and become integrated. be able to.

  Second embodiment

  FIG. 8 is a partially transparent sectional view of a vegetable salad produced.

  It is possible to prevent the vegetables 12 from drying by covering the surface with a jelly-like substance thinly. Alternatively, it can be produced by embedding the whole in agar or jelly.

  Different types of dressings 13 are available, so you can select and use them according to your taste. Since the dressings and vegetables are separated, the taste does not permeate the vegetables during storage and change the taste. If broken, you can enjoy the same freshness as if you were dressing just before eating.

  The croutons 14 that are dried products can also be attached outside without a separate room or cell.

  Reference numeral 1 'denotes a cell attached separately. The dressing or the like 13 is an average attached to one main cell, whereas a material to be attached at any time, which is the same as 14, is put in the mouth according to taste.

  If you replace the twelve vegetable parts with boiled vegetables, you can also make a variety of stewed vegetables, oden-like dishes, or something like a bowl.

  Various dishes can be constituted by disassembling the dishes finely and enclosing them in different cells so that they can be tasted as one dish when chewed in the mouth.

  Put the fried meat, seafood, and vegetables in the main cell portion 12, and attach the cell containing the tempura garment, the breaded dough, etc. It can also be molded.

    A separate cell is attached to the garment that is sensitive to humidity, so you can get a crispy texture without getting damp and moist even if time passes.

  In that case, the attached cell of the dressing part in FIG. 5 can be used as a soup stock, or various things such as mustard, miso, sauce, mayonnaise can be put in.

  In addition, grilled fish and yakitori are placed in the main cell, and the attached cell is filled with mackerel miso sauce, teriyaki sauce, eel broiled sauce, soy sauce, and so on. By attaching it, it is possible to deal with various dishes.

  Especially in the case of yakitori, there are “salt” and “sallet” for seasoning, so it is possible to match the taste of the eater by including them in separate cells.

  Third embodiment

  FIG. 9 is a diagram in which rice balls A and miso soup set B are combined. Attached cell 22 with rice 19 and rice balls with wet ingredients (plum dried, baked salmon, tarako, boiled kelp, etc.), attached cell 21 with dried ingredients (seaweed, bonito, yukari, etc.), etc. It has.

  Since it is divided into cells, the taste is not mixed and it is effective for storage. In addition, the user can select a favorite cell and eat it, and the user does not get dirty because only the cell is selected.

  The set of miso soup is made up of miso soup 15, a cell of castor 18 that is attached as needed, and a cell of pickles 17 that can be separated and eaten in sequence.

  If miso soup ingredients, chopped onions, trefoil, etc. are attached separately from the miso soup soup, the taste does not permeate and can interfere with the taste.

  In addition, miso soup and tea, which will be liquefied by heating, are small bite cells due to the cell cuts 1C and 2C, but other than that, it can be formed in a size larger than one bite. It can be inserted inside and is convenient to carry.

  Fourth embodiment

  FIG. 10 shows sushi made.

  The bottom cell contains vinegared rice 23, and the top shows tuna as sushi seed 27 and mayonnaise 24 as an attachment.

  The jelly-like wasabi 26 and garlic pickled ginger 25 can be removed if not used or eaten later.

  Sushi seed 27 can be used for a variety of foods including fried eggs, boiled shrimp, sea bream, pickled fish and shellfish.

  Fifth embodiment

  FIG. 11 is a diagram in which curry rice is made.

  28 is a rice part, which contains normal rice or rice scented with saffron, turmeric, butter and other fragrances.

  In addition, dried items (raisins, nuts, cheese, etc.) 29 attached to the rice portion are attached.

  32 is curry sauce (putty, roux). Meat and vegetables, like many retorts, are buried in the sauce, but they are attached in a separate cell and are not soaked in taste, but with a different state of seasoning to induce fresh taste interference Can also be taken.

  External attachments such as Fukujinzuke, chutney 30 and jelly-shaped garam masala 31 can be used as needed.

  Sixth embodiment

  FIG. 12 is a diagram in which a cutlet bowl is made.

  The cutlet is separated into a meat part 34, and the clothing is separated into a part 36 and a moist part 37.

  The egg binding portion 35 and the saucer 33 are provided separately, and the sauce and the egg binding portion are configured so as to be mixed with rice for the first time in the mouth.

  With the same structure, you can make oyakodon, tempura bowl, eel bowl, beef bowl, etc.

  Seventh embodiment

  FIG. 13 shows a case where ramen is formed.

  Although the noodles are raw noodles, they are stored in a cell made of a jelly-like coating material. For example, konjac can be sterilized by heating, so that it can be stored in a film pack as if it is in a can.

  At this time, further sterilization and antifungal treatment can be achieved by enclosing a small amount of edible alcohol inside the cell or inside the package.

  The noodles are stuck together and integrated by a method such as embedding the noodles in a jelly that melts softly in the mouth, covering the surface of the noodles with a thin jelly-like film, or giving a little cooking oil. Can be avoided.

  Even with a molding method in which the noodles are finely chopped, the noodles can be prevented from sticking together.

  The noodles may be a single one, but the texture can be enjoyed more by preparing two soft ones and one with a slightly stiff waist.

  The noodles and soup 40 meet for the first time by being put into the mouth with a bite or by chewing a piece bitten with a bite, and can be tasted by being integrated and interfering with each other.

  Equipped with grilled pork 42, menma and other ingredients 43, condiments (such as chopped onions), peppers and other cell attachments 43. These can be freely changed in order and removed when eaten. Can do.

  These attachments can be formed as a separately attached cell 1 'shown in FIG.

  At the time of manufacture, soup 40 is Chinese soup, soy sauce Chinese soup, miso ramen, salt butter ramen, pork bone soup, champon soup, soup spaghetti or soup with a small amount It is possible to change to

  In addition, the noodles 38 and 39 can be produced by changing to various pasta such as buckwheat noodles, udon noodles, raw noodles, vermicelli, rice noodles, fried noodles, Korean cold noodles, Vietnamese pho, spaghetti, macaroni.

  In that case, the soup and ingredients can be freely and easily changed to corresponding ones.

  For tempura buckwheat, udon, and those that use fried balls or tempura for toppings, there are two situations: the fried ball feel and the soba soup soup. The two changes can be reproduced.

  Eighth embodiment

  FIG. 14 is an image of dumplings.

  Many sauces are used for dumplings, but this sauce is often used just before eating. Therefore, it was usual to prepare a small sachet for the frozen or retort sauce and put it on a small plate before eating. Moreover, this sauce is liquid and has a strong color and smell, so it was troublesome to spill or put on clothes.

  In the present invention, when it is contained in the mouth and chewed after biting the cell, it is mixed with the contents for the first time, causing interference of taste. It is convenient because it doesn't pollute clothes and tables, and there is no need to prepare small dishes.

  FIG. 44 shows a dumpling bowl, 45 a burnt and crisp skin, and 46 a moist skin that is folded or rolled up. 47 is chili oil, 48 is vinegar, 49 is soy sauce, and 50 is soy sauce, which is liquid or jelly.

  These seasonings can be adjusted to your taste by removing them freely.

  In addition, by the same manufacturing method, shochu, small dragon wrap, spring roll, etc. can be formed. In addition to the sauce, Xiaolongbao can add a cell of gravy soup to create a taste similar to that of regular food.

  By adding a cell of rice or a cell similar to meat bun skin, the recipe is the same as for dumpling rice or meat bun.

  Ninth embodiment

  FIG. 15 is a diagram showing the production of meat sauce spaghetti. 51 is a waist pasta and 52 is a soft pasta. It is also possible to mark the surface of one side of the pasta.

  55 is a meat sauce, 54 is a spice, olive oil, etc. 53 is a grated cheese.

  There are two types of spaghetti that can be used to entangle the sauce, that is, the attachment type, that is, the last one, and the buried attachment type (mixed on a frying pan or the like).

  However, even with the buried type, the time from mixing to actual eating is within about 10 minutes, so mixing the sauce 21 and the pasta with waist as shown in the figure eliminates the mixing of taste. Long-term storage is possible.

  Of course, if the storage period is short, the noodles and the sauce 55 can be mixed in advance.

  Various pasta parts can be produced by changing pasta parts 51 and 52 into macaroni, ravioli and other various shapes and properties, and changing 55 source parts into various sources.

  Even with the same pasta, by changing the attached material, you can provide a variety of different spaghetti by bite.

  Tenth embodiment

  FIG. 16 is a diagram of fried noodles.

  In principle, it is almost the same as spaghetti. Yakisoba has almost constant sauce and varies depending on topping.

  55 is burnt noodles, 56 is moist noodles, 57 is vegetables, meat, seafood, 58 is bonito, 59 is fried egg, okonomiyaki, fried balls, fried chicken, etc. 60 is sauce, 61 mayonnaise, 62 red ginger However, in the present invention, when the necessary topping material is supplemented, the cells need only be added, so that various types of manufacturing are possible.

  Dividing the cell to enjoy the changes in how to bake and how to soak the sauce during cooking, it is possible to further deepen the taste by making at least two different noodles.

  Although it is separated into two cells in the figure, it is also possible to put them in one cell in layers.

  Eleventh embodiment

  FIG. 17 is an image of okonomiyaki or takoyaki.

  Nos. 63 and 64 are obtained by putting wheat flour loosely dissolved in water on a heated iron plate, hardening it with heat, and folding and forming a plate-like one. The surface is uneven so that the dough is not integrated.

  The surface of the dough can be prevented from coming into contact with each other by sandwiching fine flaky particles such as fried balls and fried flour.

  65 is vegetables, 66 is sauce, 67 is meat, shrimp, squid, octopus, etc. 68 is fried balls, fried oysters, 69 is mayonnaise, 70 red ginger, etc.

  In addition to okonomiyaki and octopus, it is possible to handle various dishes by changing the dough to Korean Chijimi, fresh spring roll dough, or bread with bubbles, pizza dough, Nan dough, lasagna dough, taco, etc.

  By creating and combining doughs with two or more properties according to their hardness and presence or absence of baking, storing them in one or more cells, various textures, various when baked You can adjust the smell.

  12th embodiment

  FIG. 18 is an image of dessert.

  No. 71 is a flour dough containing butter, milk, sugar, etc. to form a pie, hot cake, dorayaki skin, crepe skin, or cake sponge. Here too, it is possible to produce a part with a burnt part and a part without a burnt part.

  Reference numeral 72 denotes attachments such as cream and red bean paste.

  By changing 72, you can make various desserts.

  For example, it can be molded into short cakes, cheesecakes, and Montblanc style ones. Short cakes are very inconvenient to carry and difficult to store for a long time, but 73 cells contain dried nuts and raisins, and 74 is a half-life wrapped in jelly or agar. Can be molded by adjusting the cell according to the purpose of the dessert to be produced, such as a fragrance such as jam.

  Thirteenth embodiment

  FIG. 19 is an exploded, partially transparent sectional view of the hamburger pan 97 sandwiched between the foods 95 and 96 wrapped in the cells 1 and 2 radially formed.

  It has never been so easy to sandwich savory food with bread. It was possible to squeeze out what was in the retort pack, but there was a loss of adhesion to the retort pack (a waste of food that could not be used because it adhered to the bag), and the combination of ingredients that affect each other's taste would be There is a disadvantage that it takes time and effort because it is necessary to separate and supply to two or more bags.

  In the figure, it only takes time to take out and place multiple cells in one retort pack, and even if time passes, the taste of the main ingredient and the attached material will not be mixed, and the taste of bread will be impaired by the sap There is nothing.

  Fourteenth embodiment

  FIG. 20 is a partial perspective cross-sectional view of a cell in which a cell containing the contents is formed into a rod-like shape and the cells formed by blocking both ends are combined to form a composite cell.

  From A, counterclockwise, there are several types such as beverages, salads (boiled dishes), sushi, curry rice, ramen, rice balls.

  The main cell and the attached cell are weakly bonded and can be removed for each block and put into the mouth.

  The entire structure is packed and vacuum packaging or a dry gas containing alcohol and a deoxidizing material 84 are arranged at the bottom.

  Packaging form

  Next, a method of combining a plurality of cells to make a menu close to a normal meal and a structure of a pack for storing the combined cells will be described.

  FIG. 21 is a view showing a package in which a plurality of cells or composite cells are arranged and drinks are arranged before and after the food.

  The food cells 78, 79, 80 are starch-based main ingredients such as rice cakes, curry, sushi, noodles, okonomiyaki, chijimi, etc., and attached materials such as secondary ingredients are attached. It is an image of a dish, a dish with a small number of bowls.

  In many cases, an attachment cell such as a secondary material is placed on the main material cell in accordance with the state of normal food. Some of these can be embedded, that is, the number of cells can be reduced by putting all attachments in one cell.

  Here, three types of rice main material, noodle main material, and plate main material are selected.

  As shown in FIG. 21, different types of dishes can be arranged for each bite, that is, for each cell, or the same type can be arranged in an overlapping manner.

  After opening, first hydrated with pre-meal water and tea 77, followed by food, and finally again with post-meal beverages 81 such as coffee, and refreshing or dessert sweets 82 such as gum and peppermint jelly The series of meal menus can be reproduced.

  There is no need for tableware at the time of the meal, and only the films 76 and 83 as the packaging material and the deoxidized material remain after the meal. Good.

  The outer surface is wrapped with a film 76.

  A series of cells are enclosed in a thin and thin rubber material 83, and the tensioned rubber contracts just by protruding with a needle, so that when a foreign substance is mixed in by an external injection needle, etc. It has become.

  For example, if the outer film 76 has a transparent portion and the inner rubber 83 has a color, pattern, character, etc. for identification, it is convenient to know at a glance whether the rubber is torn or not, without opening the package.

  The inside of the package can be vacuum-packed, and it can be stored for a long time by placing a deoxidizing material, anti-corrosive agent, or a substance 84 that emits edible alcohol in the form of a tray that supports the cell. Can withstand.

  It is possible to sterilize and prevent corruption by placing the wet paper towel soaked in the lower part of the cell, etc., and to wipe hands after eating.

  By making the deoxidation material 84 contain iron that is used for warmers, it will function as a deoxidation material until it is sealed, and after opening the seal, the cell will be heated by heat generated by oxidation. You can also.

  Or it is also possible to arrange | position various heating materials which make heating faster according to the use in mountain climbing or a cold region.

  FIG. 22 is a diagram of a combination inspired by course dishes. There is soup in 86 after water or tea 85, 87 salads, 88 fish dishes, 90 meat dishes and 89 or 91 rice or bread combination as a set, the last is dessert 92, and coffee Or, 93 of tea and 94 of refreshing agent make a course meal.

  Similarly, a set of tea kaiseki or kaiseki-style multi-course meals, Chinese dim sum-like or Chinese courses, as well as street-style junk food and home-style dishes can be produced.

  FIG. 23 is a diagram showing a set of packaging that can be used for emergency food or the like. One serving includes several dishes 97 including beverage 96, and is produced in an amount sufficient to compensate for the minimum required calories.

  If the cell is made of a material that can be heat-sterilized, the food by this composite cell can be heat-sterilized for each cell or package.

  If it is a strong film, it can withstand the expansion of bubbles left in the cell during heating, and if the whole film pack is pressurized and heated, the boiling point can be raised more than usual, so the temperature is higher. Can be sterilized, and is effective as an emergency food that can withstand a certain degree of storage.

  It is effective for environmental hygiene to reduce waste and to bundle several types in a film pack.

Furthermore, it can withstand long-term storage by being put as a set in cans and bottling, and is industrially effective.

Partial sectional view of coffee coffee Partial cross-sectional perspective view of the combined cell with edible materials Perspective view showing the forming frame Diagram with main cells and attached cells Frame made of jelly or resin with large and small grooves Perspective view introducing the form of the attached cell Perspective view showing cell wrapped with rice Partial perspective view of the vegetable salad Partial sectional view showing a set of rice balls and miso soup Partial sectional view of sushi Partial sectional view of curry rice Partial sectional view of the cutlet bowl Partial sectional view of the ramen Partial sectional view of the dumplings Partial sectional view of spaghetti Partial sectional view of Yakisoba Partial sectional view of okonomiyaki and takoyaki Illustration of making dessert Illustration of hamburger food Composite cell production drawing Partial cross-sectional perspective view showing the packaging form 1 Partial cross-sectional perspective view showing the packaging form 2 Partial cross-sectional perspective view showing the packaging form 3

Although overlapping with the description of the figure, the description of the figure and the description of the reference numerals will be described in combination.
Figure 1 Partial cross-sectional view of a coffee beverage 1 Storage section (main cell)
2 Storage part (attached cell)
2 'belt 3 Beverages such as coffee, tea, water (straight) 4 Sweetener 5 Cream, milk 6 Name display A Width B Height C Depth D Direction to put into mouth 2 Combined cells are gathered with edible materials Partial cross-sectional perspective view 7 Edible material Figure 3 Perspective view showing molding frame 8 Molding frame 8 'Molding frame insertion type figure 4 Figure with main cells and attached cells arranged Figure 5 Jelly with large and small grooves Fig. 6 Perspective view introducing the form of the attached cell Fig. 7 Perspective view showing the cell wrapped with rice 9 Hole 10 Handle 11 Rice (rice) grain diagram 8 Partial perspective sectional view of the vegetable salad 12 Vegetables 13 Various dressings 14 croutons 1 'Attached cell used at any time 9 Partial cross-sectional view showing a set of rice ball and miso soup A Combined cell of rice ball and tea part B Combined cell of miso soup 1C Cell division part 2C Cell Minutes Part 15 Miso soup 16 Pickles 17 Spices or sauces 18 Spoiled rice 19 Rice 20 Drinking water parts such as tea 21 Nori, bonito, perilla and other dry ingredients 22 Plums, salmon, tarako, etc. Cross-sectional view 23 Vinegared rice 24 Mayonnaise 25 Ginger pickled ginger 26 Noodle wasabi 27 Sushi seeds (tuna etc.)
Fig. 11 Partial cross-section of curry rice 28 Rice 29 Dried food ingredients (raisins, nuts)
30 Chutney, Fukujinzuke, etc. 31 Jelly-shaped garam masala 32 Curry sauce (Pate)
Fig. 12 Partial cross-sectional view of the cutlet made 33 Sauce 34 Cutlet meat part 35 Egg binding part 36 Clothes (kari part)
37 clothing (moist part)
Fig. 13 Partial cross section of ramen made 38 Noodle strain 39 Noodle soft 40 Soup 41 Seasoning such as chopped onions 42 Grilled pork 43 Ingredients such as menma Fig. 14 Partial cross section of dumpling produced 44 Dumpling salmon 45 Skin ( Burning section)
46 Skin (moist part)
47 Ra oil 48 Vinegar 49 Soy sauce 50 Bean plate soy Fig. 15 Partial cross-section produced spaghetti 51 Pasta strained 52 Pasta Soft 53 Grated cheese 54 Spice 55 Meat sauce Fig. 16 Partial cross-section produced yakisoba 55 Burnt buckwheat noodles with burnt eyes 56 Grilled buckwheat noodle moist 57 Vegetables, meat, seafood 58 Katsuobushi, paste, other dried ingredients 59 Egg fried, okonomiyaki, fried balls, fried chicken, etc. Dough Crispy 64 Flour dough Moist 65 Vegetables 66 Sauce 67 Meat, shrimp, squid, octopus, etc. 68 Raised balls, fried kaki, red ginger, etc. 69 Mayonnaise 70 Red ginger Figure 18 Sponge 72 cream with flour 75 fragrances are azuki bean paste, such as 73 nuts, such as raisins class 74 fruits (peppermint)
Fig. 19 Fig. 19 Production of hamburger-like food 95 Auxiliary material 96 Attached material such as seasoning 97 Bread of hamburger Fig. 20 Composite cell production diagram Fig. 21 Partial cross-sectional perspective view showing packaging form 1 76 Film packaging 77 Drinking water 78 Food Cell 1
79 Food Cell 2
80 Food Cell 3
81 Post-meal beverages such as coffee 82 Refreshing agents, desserts 83 Packaging with thin rubber 84 Deoxygenated materials, wet towels with alcohol, etc. FIG. 22 Partial cross-sectional perspective view showing the packaging form 2 85 Water 86 Soup 87 Salad 88 Cooking 1
89 Rice 90 Cooking 2
91 Rice 92 Dessert 93 Coffee and tea 94 Refreshing agent Figure 23 Partial cross-sectional perspective view showing packaging 3 96 Beverage 97 Some dishes

Claims (14)

A thin edible jelly-like film consists of cells (compartments) wrapped in a size with a cross-section smaller than a bite ,
It has a composite cell structure consisting of a plurality of cells in which a main cell sealed with a large amount of content and at least one attached cell (compartment) associated therewith can be freely combined,
The attached cell is formed in a rod-like or plate-like shape, and is formed as a single piece that is not longer than the length that fits into the mouth with a single bit, or the single piece is separated and freely connected, so that it can be attached to the main cell with a single bit. Because the package enters the mouth, even if the contents are liquid, it is configured so that it will not spill or scatter, and it can be adjusted to the taste you want by removing or adjusting it,
At least one of the attached cells is a source-based attached cell containing a taste-rich source-based content,
Its contents are soy sauce, sauce, dressing, various sauces, ramen soup, curry sauce, meat sauce, stew, gratin sauce, mayonnaise, jam, sweetener, milk, various oils, spices, etc. Alternatively, it is supplied as a semi-fluid and is attached to the main ingredients of cooking as a seasoning element for cooking, so that both cells are opened and the contents are mixed when chewed in the mouth. Interacting with the taste occurs by meeting, and constitutes one dish, drink,
When eating and drinking, it does not require dishes such as dishes and bowls, and handling dishes such as chopsticks, forks, knives, spoons, etc.
Instant food (beverage) composed of composite cells, including source-attached cells The main cell and the attached cell have food and beverages embedded in a jelly-like substance, and have a cell structure that can be chewed several times, and at least a plurality of cells are bundled Characterized in that it consists of a composite cell configured to form a dish by simultaneous chewing,
Claim 1
Instant food (beverage) composed of composite cells, including source-attached cells In addition to konjac, gelatin, agar, xanthan gum, carob bean gum, cod rubber, other galactomannan gum, calcium alginate and other alginates, carrageenan, pectin or tofu, various edible fibers, etc. It is composed of at least one of the following, and is configured to be capable of long-term storage by being air-packed by being heat sterilizable.
Claim 1
Instant food (beverage) composed of composite cells, including source-attached cells The surface of the main cell or the attached cell is configured not to be sticky when held with a finger by coating with resin or the like, or coating with powder or bread-like material containing bubbles,
The attached cell is characterized in that it can be freely combined by providing a joint for joining to the main cell or another cell, or a joining mechanism.
Claim 1, 2 or 3
Instant food (beverage) composed of composite cells, including source-attached cells The contents of the main cell are mainly starch based on rice, wheat, buckwheat, corn, potato, etc., and are generally light in taste. Including those baked, sponge-like ones containing bubbles,
By combining with sauce cells, it can be used for various dishes such as noodles, pasta and bowls,
Claims 1, 2, 3, 4
Instant food (beverage) made up of composite cells, including source-attached cells The main cell contents, such as cooked rice, noodles and pasta, do not stick to each other.
The surface of the contents is provided with fine irregularities, or the surface is provided with a thin jelly-like film, so that the contents do not stick to each other.
Or / and
By subdividing cells or coexisting multiple ingredients with textures and tastes, such as those with and without moisture, those with and without scorch, that are subtle, Characterized by the ability to produce a difference in texture,
Claims 1, 3, 4, 5
Instant food (beverage) composed of composite cells, including source-attached cells The content of the main cell is a beverage such as coffee, tea, tea, water, liquor / alcohol, or a jelly that dissolves the beverage in the mouth,
The contents of the attached cell include at least one or more of attachments that are usually added later to the drink and added immediately before drinking, such as sweetener, cream, milk, flavor, sugar confectionery, etc. ,
By removing or adjusting the attached cell, the drink can be adjusted to its desired taste,
Claims 1, 2, 3, 4
Instant food (beverage) composed of composite cells, including source-attached cells The contents of the main cell are meat, seafood, vegetables, paste, soybean material, etc.
By combining with sauce cells containing sauce, by removing or adjusting the attached cell, it can be adjusted to your own taste and can constitute various dishes,
Claims 1, 2, 3, 4, 5
Instant food made up of composite cells, including source-attached cells. The contents of one of the attached cells other than the source cell included in the composite cell are crunchy, such as tempura, cutlet skin, fried balls, lotus root, persimmon, croutons, wafers, nuts, potatoes, etc. By having a crispy or crunchy texture,
Attached to the main food, can be adjusted to the taste you like by selection, and can freely give various textures,
Claims 1, 2, 3, 4, 5, 6, 7, 8
Instant food made up of composite cells, including source-attached cells. The content of one of the attached cells other than the source cell contained in the composite cell is a stimulant-based spice such as wasabi, kneaded pepper, chili, cheese, etc. By attaching it to the top, it can be adjusted to the taste you like by selection, and it can be freely added to the dish,
Claims 1, 2, 3, 4, 7, 8, 9
Instant food made up of composite cells, including source-attached cells. The content of one of the attached cells other than the source cell contained in the composite cell is a condiment spice such as chopped onion, chopped ginger, grated ginger, grated radish, etc. By attaching it to the top, it can be adjusted to the taste you like by selection, and it can be freely added to the dish,
Claims 1, 2, 3, 4, 5, 6, 7, 8, 9, 10
Instant food made up of composite cells, including source-attached cells. One of the attached cells other than the source cell contained in the composite cell is used for reconstitution of pickled ginger, red ginger, pickles, Fukujinzuke, chutney, pickles, peppermint leaves, tea confectionery, desserts, etc. By being attached to the food as the main ingredient, it can be adjusted to the taste of your choice by selection, and it can give the cooking freely,
Claims 1, 2, 3, 4, 7, 8, 9, 10, 11, 12,
Instant food made up of composite cells, including source-attached cells. The content of the main cell is cooked rice, and the content of the source cell or other attached cell contains one or more of plum dried, grilled salmon, cod roe, kelp, glue, etc. ,
It can produce rice balls that can withstand long-term storage.
Claim 1, 2 or 3
Instant food made up of composite cells, including source-attached cells. The contents of the cell and how to eat it are indicated by letters, numbers, braille, figures (icons) or photos, or coloring, as the processing method and precautions for the attachment to explain the contents of the cell. Is characterized by easy-to-understand explanations of
Claims 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13
Instant food made up of composite cells, including source-attached cells.

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