JP5844619B2 - Food container, natto in container and its manufacturing method, seasoning injection method - Google Patents

Description

  The present invention relates to a food container in which food such as natto and seasonings that are not individually packaged are separately stored in a container, natto in a container, a manufacturing method thereof, and a seasoning injection method.

  In recent years, natto is sold in a state of being housed in a paper or synthetic resin container. Generally, however, a natto seasoning individually packaged is also housed in the container. When the seasonings and the like are individually packaged, it is necessary to take out the seasonings and the like from the individual packages at the time of eating and put them on natto, but this operation is usually troublesome. In addition, when performing such operations, the seasoning adheres to the fingers that are trying to break the individual wrapping, or the force is applied to the fingers so that the seasonings are scattered around, which is troublesome. Moreover, since individual packaging becomes garbage after use, it is not preferable from the viewpoint of the environment.

  From such a background, natto in a container in which natto and seasonings for natto that are not individually packaged are separately stored in a natto container has been conventionally proposed (for example, see Patent Documents 1 to 3). And according to natto in a container proposed in Patent Documents 1 to 3, as a result of removing the seasoning from the individual packaging at the time of eating and putting it on the natto, it is possible to eliminate the troublesomeness of getting hands dirty. It has become.

  Incidentally, in the case of Patent Document 1, a storage recess is formed in a synthetic resin lid body that has a strength that is difficult to break, and the opening is sealed with an easily breakable seal body in a state where seasonings are stored in the storage recess. It has the structure. And at the time of eating, a seasoning is inject | poured into natto by fracture | rupturing this easily breakable sealing body with the fracture | rupture protrusion formed in the accommodation recessed part.

  The thing of patent document 2 has the structure which the storage recessed part was formed in the synthetic resin lid body which has the intensity | strength which is hard to fracture | rupture, and the opening part was sealed with the band seal piece in the state which stored the seasoning in the storage recessed part Have. At the time of eating, the strip seal piece is pulled and peeled to open the storage recess and inject seasoning into natto.

  In the case of Patent Document 3, the storage unit main body, the cover and the hinge are integrally formed of foamed resin, the cutting means is formed along the hinge, and the packaging film storing the seasoning is the recess of the cover The structure is fixed to the opening. And at the time of eating, a storage part main body and a cover are first cut | disconnected along a cutting | disconnection means, Then, a storage recessed part is opened by peeling a packaging film, and a seasoning is inject | poured into natto.

JP 2002-179174 A JP 2002-37349 A Japanese Patent Laid-Open No. 10-305886

  However, the containered natto proposed in Patent Documents 1 to 3 has the following problems.

  For example, Patent Documents 1 and 2 are very complicated in structure because it is necessary to provide a fracture protrusion and a band seal piece. Therefore, it is very difficult to realize as a container for natto in terms of production and the raw material cost of the container. In particular, in Patent Document 2, extra dust such as a band seal piece is generated after use, but such dust is usually contaminated with seasonings and cannot be placed directly on the table. This is inconvenient in handling. Of course, the generation of such dust is not so preferable from an environmental point of view.

  Moreover, it is indispensable for the thing of patent document 3 to cut off a cover at the time of use, and it is necessary to peel and open a packaging film after cut-off. Therefore, complicated work is required for use. Moreover, not only are the hands dirty when the packaging film is peeled open, but the packaging film itself becomes dirty dirt. Moreover, since the outer side of the separated lid is soiled with the seasoning, if there is no coating film for preventing natto adhesion, the inner side of the lid is soiled. Therefore, in this case, the cover cannot be placed directly on the table, which is inconvenient in handling.

  The present invention has been made in view of the above-mentioned problems, and the purpose thereof is a seasoning that is stored inside although it is difficult to produce extra dust during use and can be manufactured at a relatively low cost. It is an object of the present invention to provide a food container and a natto with a container that can be easily discharged without polluting the surroundings. Another object of the present invention is to provide a suitable method for producing the above-described excellent natto in a container, and a method for easily injecting a seasoning into a natto by discharging a seasoning from a lid of the natto in a container. Is to provide.

  Means [1] to [12] for solving the above problems are listed below.

[1] A food container having a container body having a food storage recess and a foamed resin lid that closes the opening of the container body, the lid body having a shape bulging toward the inner surface of the lid body A seasoning storage recess is provided, and a cleavage groove having a substantially V-shaped cross section extending in the lid body direction without penetrating the outer surface of the lid body and communicating with the seasoning storage recess is provided. On both sides of the lid, an operation portion having a shape protruding to the outer surface side of the lid body is disposed opposite to the lid body, and the lid body outer surface side of the lid body covers and covers the opening of the seasoning storage recess The sealing groove is provided, and the cleavage groove can be cleaved by operating the operated portion from the lid outer surface side to cause distortion in the cleavage groove. Food container.

  Therefore, according to the invention described in the means 1, the stress is concentrated at the location of the cleavage groove located in the immediate vicinity of the manipulated portion by operating the manipulated portion from the outer surface side of the lid and generating distortion in the cleavage groove. And thus the cleavage groove can be cleaved. As a result, the seasoning stored in the seasoning storage recess reaches the cleavage site via the cleavage groove, and is discharged from there to the outside of the seasoning storage recess. Since the lid is made of foamed resin, the specific part can be cleaved relatively easily without providing a structure such as a cut line. Therefore, the seasoning stored in the inside can be easily discharged to the outside. In addition, according to the present invention, since it is not necessary to provide a break protrusion or a band seal piece, the structure is simple and can be manufactured at a relatively low cost.

  And the food container of this invention can shape | mold a seasoning accommodation recessed part, a to-be-operated part, and a cleavage groove simultaneously with shaping | molding a food storage recessed part etc. by metal mold | die molding the foamed resin sheet which was originally flat. Therefore, it is not necessary to use hard plastic or the like, and the food container manufacturing process can be extremely simplified, and can be manufactured at a relatively low cost.

  Further, in the present invention, since the seasoning can be discharged without breaking or peeling off the sealing material for sealing, extra dust such as a band seal piece is not generated after use. Therefore, the seasoning can be discharged without polluting one's hand and surroundings and without complicated work, which is convenient in handling.

  [2] The food container according to means 1, wherein the operated part is a pressed part that is pressed by a finger through the sealing material.

  Therefore, according to the invention described in the means 2, since the operated part is a pressed part that is pressed by a finger, a pressing force can be applied by a relatively simple operation. It can be easily and reliably cleaved. Since this operation can be performed without opening the lid (with the lid closed), it is hygienic and there is no concern that the seasoning will scatter. Moreover, it is not necessary to expose a part of the pressed part from the sealing material, and the pressed part can be covered with the sealing material, so that the sealing material can be installed without difficulty, and manufacturing is difficult. Becomes smaller.

  [3] The food container according to means 1 or 2, wherein the bottom of the seasoning storage recess is inclined toward the cleavage groove.

  Therefore, according to the invention described in the means 3, since the bottom of the seasoning storage recess is inclined toward the cleavage groove, the seasoning is smoothly guided from the seasoning storage recess toward the cleavage site. Therefore, the seasoning can be discharged to the outside more easily and reliably.

  [4] The means according to any one of means 1 to 3, wherein the lid is provided with an enclosing groove for enclosing the seasoning storage recess, the cleavage groove, and the operated portion. Food container.

  Therefore, according to the invention described in the means 4, since the seasoning storage recess, the cleavage groove, and the surrounding groove for surrounding the operated portion are provided, the lid portion is reinforced as a whole and curving is prevented. At the same time, the seal material is prevented from curling. Moreover, it is possible to prevent the cleavage groove from being unintentionally cleaved by applying force to the operated portion due to deformation of the entire lid portion or the like.

  [5] The means according to any one of means 1 to 4, wherein the container body, the lid body, and a hinge portion for connecting them are integrally formed using the foamed resin. Food container.

  Therefore, according to the invention described in the means 5, the container main body, the lid body, and the hinge portion connecting them are integrally formed using the foamed resin, so that the container molding is easy and the manufacturing cost of the container There is an advantage that can be suppressed. Furthermore, since the process of closing the lid is simplified even in the food production stage, there is an advantage that the food production cost can be reduced.

  [6] The food container according to any one of means 1 to 5, wherein natto is stored in the food storage recess, and a seasoning for natto is stored in the seasoning storage recess.

  [7] A natto containing a container in which natto is stored in the food storage recess in the food container according to any one of means 1 to 6, and a seasoning for natto is stored in the seasoning storage recess.

  Therefore, according to the invention described in the means 7, the seasoning for natto stored in the seasoning storage recess reaches the cleavage site through the cleavage groove by the cleavage of the cleavage groove by the operation of the operated portion, and from there It is discharged outside the seasoning storage recess. As a result, the natto seasoning can be poured into the natto stored in the food storage recess.

  [8] A seasoning filling step of filling the seasoning storage recess in the lid of the food container according to any one of means 1 to 6 with natto seasoning, and the natto seasoning filled A sealing and sealing step of sealing the seasoning storage recess with the sealing material; a steamed soybean filling step of filling the food storage recess in the container body with steamed soybean; and the food storage recess filled with the steamed soybean. A lid closing step for closing the lid body filled with the natto seasoning and sealed with the sealing material, and the food container filled with the steamed soybean and the natto seasoning in the fermentation chamber A method for producing natto in a container, comprising a fermentation step of storing and fermenting natto bacteria.

  Therefore, according to the invention described in the means 8, the seasoning is filled and sealed with a sealing material, and then the lid is closed after filling with steamed soybeans, and thus has the following advantages. For example, if you try to fill with seasoning and seal sealing after filling with steamed soybeans first, the container body may be bent, and in order to seal well, set a long sealing time or set the sealing position It is necessary to devise such as setting as close to the peripheral edge of the lid as possible. On the other hand, according to the present invention, since it is possible to firmly support and seal only the lid body to be sealed, the container body can be prevented from being bent, and the lid can be closed without any special measures in the sealing and sealing process. The body can be securely sealed. In addition, when filling the seasoning and sealing the seal after filling the steamed soybean first, if a mistake (such as dripping) or a seal failure occurs in the seasoning filling process, the filled steamed soybean is wasted. End up. On the other hand, according to the present invention, occurrence of such waste can be prevented. That is, it is worth adopting this manufacturing method when mistakes are likely to occur in the seasoning filling and sealing process. Furthermore, according to the present invention, the seasoning is filled at a relatively early stage of the process and sealed with a sealing material, so that the risk of foreign matter adhering to the seasoning storage recess and bacterial contamination is reduced, and hygienically. preferable.

  [9] A steamed soybean filling step of filling the food storage recess in the container body of the food container according to any one of means 1 to 6 with the steamed soybean, and the food storage recess filled with the steamed soybean. A lid closing step for closing the lid of the food container so as to close, a seasoning filling step for filling the seasoning storage recess in the lid with a seasoning for natto, and the seasoning for natto filled A sealing and sealing step of sealing the seasoning storage recess with the sealing material; and a fermentation step of storing the food container filled with the steamed soybean and the seasoning for natto in a fermentation chamber and performing fermentation of natto bacteria. A method for producing natto in a container, comprising:

Therefore, according to the invention described in section 9, after filling the steamed soybeans, and then for a sequence of performing closed lid before filling the seasoning sealed with sealing material, the following advantages. That is, this order is preferable in that the production line can be simplified because there is an advantage that the food container itself does not need to be reversed while the sealing process is somewhat inconvenient. In addition, when a mistake in the steamed soybean filling process or the lid closing process (contamination of containers due to protruding beans, crushing, etc.) occurs, the filled seasoning and sealing material are wasted. On the other hand, according to the present invention, occurrence of such waste can be prevented. That is, it is worth adopting the production method of the present invention when mistakes are likely to occur in the steamed soybean filling step.

  [10] A steamed soybean filling step of filling the food storage recess in the container main body of the food container according to any one of means 1 to 6, and the food storage recess filled with the steamed soybean. A lid closing step for closing the lid of the food container so as to close; a fermentation step for storing the food container filled with the steamed soybeans in a fermentation chamber and performing Bacillus natto fermentation; and the seasoning in the lid It includes a seasoning filling step for filling the storage recess with the seasoning for natto, and a seal sealing step for sealing the seasoning storage recess filled with the seasoning for natto with the sealing material. Manufacturing method of natto in a container.

  Therefore, according to the invention described in the means 10, since it is the order of filling the steamed soybean, closing the lid and fermenting natto bacteria, filling the seasoning and sealing with a sealing material, it is hygienic in terms of equipment. When manufacturing with equipment that can keep up with, it can be adopted without problems. In addition, when fermenting failure of natto, etc. occurs, if it is a process of fermentation after filling the seasoning, the filled seasoning and sealing material will be wasted, but filling the seasoning after natto fermentation And if it seals, generation | occurrence | production of such a waste can be prevented. That is, it is worth adopting this production method when fermentation failure tends to occur.

  [11] A method of injecting the natto seasoning into the natto by operating the operated portion of the container-filled natto according to means 7 from the lid outer surface side to cleave the cleavage groove.

  Therefore, according to the invention described in the means 11, the natto seasoning can be discharged to the outside of the seasoning storage recess and poured into the natto by a predetermined operation on the operated portion.

  [12] The natto seasoning is applied to the natto by pressing the operated portion of the natto in the container according to the means 7 from the outer surface side of the lid through the sealing material to cleave the cleavage groove. How to inject.

  Therefore, according to the invention described in the means 12, the natto seasoning can be discharged to the outside of the seasoning storage recess relatively easily and poured into the natto by a pressing operation on the operated portion.

  Therefore, according to the inventions described in claims 1 to 7, the natto seasoning contained in the interior is simple even though it is difficult to produce extra garbage during use and can be manufactured at a relatively low cost. It is another object of the present invention to provide a natto container and a natto in a container that can be discharged without polluting the surroundings. Moreover, according to invention of Claim 8-10, when manufacturing said outstanding containered natto, a suitable method can be provided. Moreover, according to invention of Claims 11-12, in said outstanding containered natto, the suitable method which can inject | pour the natto seasoning into natto easily and without soiling a hand is provided. be able to.

The top view which shows the natto container (before lid closure and before sealing) of 1st Embodiment which actualized this invention. The top view which shows the natto container (after lid closure and after sealing) of 1st Embodiment. The front view of the natto container of FIG. The AA sectional view taken on the line of the natto container of FIG. BB sectional drawing of the natto container of FIG. CC sectional view of the natto container of FIG. CC sectional view for demonstrating the mode at the time of use of the said natto container. Sectional view on the AA line for demonstrating the mode at the time of use of the said natto container. The partially broken top view which shows the natto container (before lid closure and before sealing) of 2nd Embodiment. The DD sectional view taken on the line of the natto container of FIG. The partially broken plan view which shows the natto container (before lid closing and before sealing) of 3rd Embodiment. The EE sectional view taken on the line of the natto container of FIG. The top view which shows the natto container (before lid closure and before sealing) of 4th Embodiment.

[First Embodiment]
Hereinafter, a natto container 11 according to an embodiment of the present invention will be described in detail with reference to FIGS.

  As shown in FIG. 1 to FIG. 6, the natto container 11 of this embodiment stores the natto 2 and the natto seasoning 3 separately inside, and the natto seasoning 3 is added to the natto 2 as necessary. The container can be poured into the container. This natto container 11 is a container comprising a molded body 12 made of a foamed resin sheet and a sealing material 13, and the molded body 12 made of a foamed resin sheet has a structure including a container body 22, a lid body 23, and a hinge part 24. have. The container body 22 has a rectangular shape in plan view, and has a natto storage recess 25 in which an opening 26 is formed on the upper side. The natto 2 is stored in the natto storage recess 25. The lid 23 is a portion for closing the opening 26 of the container main body 22, and has a rectangular shape in plan view like the container main body 22. The container body 22 and the lid body 23 are connected via a hinge part 24.

  As shown in FIG. 1 and the like, the molded body 12 made of a foamed resin sheet constituting the natto container 11 is preferably within 3 mm in thickness, and here, one having a thickness of about 1.5 mm is used. . As the resin constituting the foamed resin sheet, a foamed polystyrene resin is used, but a foamed polyethylene resin, a foamed polyurethane resin, or the like may be used. In the molded body 12 made of the foamed resin sheet, the direction of the short side (that is, the left-right direction in FIG. 1) is the winding direction of the original sheet (longitudinal direction of the original sheet). The molded body 12 made of a foamed resin sheet has a large number of bubbles inside. These bubbles are rotating ellipsoidal (or spheroid) independent bubbles, and their major axes are arranged along a certain direction. This direction is referred to as “bubble orientation direction D1”. Therefore, in the molded body 12 made of the foamed resin sheet, it can be understood that the bubbles are oriented in the direction of the short side.

  As shown in FIGS. 1 to 8, the lid body 23 of the present embodiment has a pair of seasoning storage recesses 32 that open at the lid outer surface 23 a and one cross section that also opens at the lid outer surface 23 a. It has a substantially V-shaped cleavage groove 31. The cleavage groove 31 and the pair of seasoning storage recesses 32 are connected to each other at the lid body 23. The pair of lids 23 is formed when the seasoning storage recess 32 and the cleavage groove 31 are formed by molding a foamed resin sheet, which was originally flat, and then bulging a predetermined portion to the back surface side. It is a thing. The cleavage groove 31 is located at the center of the lid region of the molded body 12 and extends perpendicular to the bubble orientation direction D1. It is most preferable that the cleavage groove 31 is perpendicular to the bubble orientation direction D1 as in the present embodiment, but it is most preferable that the cleavage groove 31 is easily cleaved. preferable. More preferably ± 30 °, even more preferably within ± 20 °, and particularly preferably within ± 10 °. A pair of seasoning accommodation recessed parts 32 are each arrange | positioned at the both ends side on both sides of the cleavage groove | channel 31. In addition, although a pair of seasoning accommodation recessed part 32 in this embodiment is equal in a magnitude | size and a shape, it is not necessarily so. In addition, in the plan view of the molded body 12 made of the foamed resin sheet, the seasoning storage recess 32 has a shape in which the width gradually narrows toward the cleavage groove 31.

  As shown in FIG. 4, FIG. 5, etc., the bottom 34 of the seasoning storage recess 32 is inclined about 5 ° to 30 ° toward the cleavage groove 31. Such an inclination may not be provided in the whole bottom part 34, and should just be provided in a part. The seasoning storage recess 32 is deepest at the part connected to the cleavage groove 31. As shown in FIG. 4, the depth of the deepest portion of the seasoning storage recess 32 is not particularly limited, but may be set to be 5 mm or more (about 8 mm in this embodiment). The depth of the shallowest portion of the cleavage groove 31 is not particularly limited, but may be set to be 5 mm or more (about 7 mm in this embodiment). The length of the cleavage groove 31 is not particularly limited, but may be set to be 5 mm or more (about 12 mm in this embodiment). The reason for setting the dimensions as described above is that the cleavage groove 31 is further ruptured and more easily cleaved, and it is possible to more reliably prevent the generation of residue of the foamed resin.

  As shown in FIGS. 1, 2, 5, 6, and the like, the lid body 23 of the present embodiment has a pair of pressed portions 38 as operated portions having a shape raised on the lid outer surface 23 a side. ing. These pressed parts 38 are arranged opposite to both sides of the lid 23 with the cleavage groove 31 interposed therebetween. Further, the pressed portion 38 extends from the vicinity of the cleavage groove 31 located at the center portion of the lid body 23 toward the outer peripheral portion of the lid body 23. The pressed portion 38 of the present embodiment has a planar view shape that becomes narrower from the outer end toward the inner end. The merit of this shape is that the area of the pressed portion 38 is secured, so that operability can be maintained and stress can be concentrated on the inner end relatively easily.

  Further, the width of the inner end of the pressed portion 38 is not particularly limited, but may be set to be 15 mm or less (about 12 mm in this embodiment). The reason for setting the dimensions as described above is that the stress can be concentrated on the cleavage groove 31, and as a result, the cleavage groove 31 is further broken and easily broken.

  The height of the pressed portion 38 with respect to the bottom of the cleavage groove 31 is not particularly limited, but is preferably 5 mm or more (about 7 mm in this embodiment). The reason for setting such dimensions is that if the height is too low, for example, when the seasoning storage recess 32 is formed deeply, the upper surface of the pressed portion 38 is considerably lower than the lid outer surface 23a. This is because it may be difficult to press through the sealing material 13. The upper surface of the pressed portion 38 is preferably designed at a position (height) within 7 mm from the lid outer surface 23a. The design is more preferably within 5 mm, further preferably within 3 mm, and particularly preferably within 1 mm. Conversely, it is possible to design the upper surface of the pressed portion 38 at a position higher than the lid outer surface 23a, but in that case, design the position (height) within 3 mm from the lid outer surface 23a. It is preferable to design within 1 mm. With such a design, the sealing material 13 can be welded without any problem, and can be stably arranged even when a plurality of natto containers 11 are stacked. Incidentally, the pressed portion 38 of the present embodiment is not inclined on the upper surface and is at the same level as the lid outer surface 23a.

  As shown in FIGS. 1, 2, 5, and the like, a groove 41 that opens on the lid outer surface 23 a side is formed in the center of the upper surface of the pair of pressed portions 38. These grooves 41 do not have to be as deep as the seasoning storage recess 32 and the cleavage groove 31, and are 3 mm or less (about 1 mm in the present embodiment). Note that these grooves 41 are in a positional relationship orthogonal to the cleavage groove 31. Therefore, when the pressed portion 38 is pressed, the stress tends to concentrate on the central portion of the cleavage groove 31. In addition, assuming that the lid body 23 is folded, the presence of these grooves 41 also has an advantage of facilitating the folding operation.

  As shown in FIGS. 1, 2, 4, 5, and the like, the lid 23 has an opening on the lid outer surface 23 a side, and includes a seasoning storage recess 32, a pressed portion 38, and a cleavage groove 31. An encircling groove 42 that substantially encloses is provided. As a result of providing such an enclosing groove 42, the lid 23 is reinforced as a whole. The surrounding groove 42 does not have to be as deep as the seasoning storage recess 32 and the cleavage groove 31, and is 7 mm or less (about 5 mm in the present embodiment).

  As shown in FIGS. 2 to 6 and the like, a resin film is thermally welded as a sealing material 13 having flexibility and liquid impermeability to the lid body outer surface 23a side of the lid body 23. This sealing material 13 made of this resin film is not particularly subjected to uneven processing, and has a substantially flat and simple configuration. As the resin forming the sealing material 13, a general-purpose resin such as polyethylene or polypropylene can be used. The sealing material 13 is heat-sealed so as to cover the entire lid outer surface 23a, thereby sealing the natto seasoning 3 in the seasoning storage recess 32. The sealing material 13 can be selected regardless of whether it is transparent or opaque. For example, in the former case, the state of the natto seasoning 3 can be visually confirmed or confirmed by an inspection machine even after storage. Further, the position where the pair of pressed parts 38 are present can be visually confirmed. If it is the latter, deterioration of the natto seasoning 3 due to light can be prevented. Here, examples of the natto seasoning 3 include liquid natto sauce. Moreover, in this embodiment, the back surface of the sealing material 13 is in contact with the upper surfaces of the pair of pressed portions 38 and is thermally welded together.

  Next, the usage method (condiment injection method) of the natto container 11 of this embodiment is demonstrated based on FIG. 7, FIG. First, a natto container 11 (that is, natto in a container) in which natto 2 and seasoning 3 for natto are stored is prepared. The flange portion of the container main body 22 and the lid body 23 in the natto container 11 are welded to each other. Further, the sealing material 13 is thermally welded to the lid body outer surface 23 a side of the lid body 23.

  Then, when it is desired to inject seasoning before opening the lid 23, the following operation is performed without removing the sealing material 13. That is, the upper surface of the pressed portion 38 is pressed downward by the finger 39 through the sealing material 13 from the lid outer surface 23a side. As a result, distortion occurs in the cleavage groove 31 located in the immediate vicinity of the pair of operated portions 38, and in particular, the bottom center portion P <b> 1 is pulled in the left-right direction, and stress concentrates on that portion. For this reason, the bottom center part P1 breaks preferentially over other parts and is sharply cleaved (see FIG. 8). As a result, the natto seasoning 3 stored in the seasoning storage recess 32 reaches the cleavage site (bottom center P1) via the cleavage groove 31, and is discharged from the seasoning storage recess 32 to the outside. . In this state, since the natto 2 is located immediately below the lid 23, the natto seasoning 3 is poured onto the natto 2 easily and reliably. Although FIG. 7 shows a state where the upper surfaces of the pair of pressed parts 38 are pressed with two fingers 39, they may be pressed with one finger 39. After that, if the lid 23 is opened and the natto 2 is stirred with the natto seasoning 3, the natto 2 can be ready for eating. Even after the lid 23 has been opened, it is of course possible to inject the natto seasoning 3 once the lid 23 is returned to its original position and the same operation is performed.

  Next, several examples of the method for producing the containered natto of this embodiment will be described.

(First manufacturing method)
The first manufacturing method is as follows. First, the natto container 11 in the state shown in FIG. 1 is prepared and placed with the lid outer surface 23a facing upward. Then, a predetermined amount of the seasoning 3 for natto is filled in the pair of seasoning storage recesses 32 in the lid 23 using a filling device (not shown) (seasoning filling step). Next, the sealing material 13 is thermally welded so as to close the opening of the seasoning storage recess 32 filled with the natto seasoning 3, and the seasoning storage recess 32 is sealed so as not to leak (seal sealing step). Next, the natto container 11 that has undergone the sealing and sealing process is inverted and placed with the opening 26 side of the natto storage recess 25 in the container body 22 facing upward. And the natto storage recessed part 25 in the container main body 22 is filled with a predetermined amount of steamed soybeans by another filling device (not shown) (steamed soybean filling step). The natto container 11 filled with the natto seasoning 3 and sealed with the sealing material 13 is folded at the hinge portion 24, and the lid 23 is closed so as to close the natto storage recess 25 filled with steamed soybeans (lid closing step). ). Next, the natto container 11 filled with the steamed soybean and the natto seasoning 3 is stored in the fermentation room for a predetermined time to perform natto fermentation (fermentation process), thereby completing the desired natto in the container.

  According to the first manufacturing method, the seasoning 3 is filled and sealed with the sealing material 13, and then the lid is closed after filling with the steamed soybean, and thus has the following advantages. For example, when filling the seasoning 3 and sealing the sealant after filling the steamed soybeans first, the container body 22 may be bent, and the sealing time is set to be long or the seal is set to seal well. It is necessary to devise such as setting the position as close to the peripheral edge of the lid 23 as possible. On the other hand, according to the first manufacturing method, since it is possible to firmly support and seal only the lid body 23 to be sealed, it is possible to prevent the container body 22 from being bent, and particularly devise in the seal sealing process. Even if it does not do, the cover body 23 can be sealed reliably. In addition, when filling the seasoning 3 and sealing the seal after filling the steamed soybean first, if a mistake (such as dripping) or a seal failure occurs in the seasoning filling process, the filled steamed soybean is wasted. End up. On the other hand, according to the 1st manufacturing method, generation | occurrence | production of such a waste can be prevented. That is, it is worth adopting this manufacturing method when mistakes are likely to occur in the seasoning filling and sealing process. Furthermore, according to the first manufacturing method, since the seasoning 3 is filled and sealed with the sealing material 13 at a relatively early stage of the process, there is a risk of foreign matter adhering to the seasoning storage recess 32 and bacterial contamination. Smaller and better for hygiene.

(Second manufacturing method)
The second manufacturing method is as follows. First, the natto container 11 in the state shown in FIG. 1 is prepared, and the lid outer surface 23a side is directed downward, and the opening 26 side of the natto storage recess 25 in the container body 22 is disposed upward. Then, a predetermined amount of steamed soybean is filled into the natto storage recess 25 in the container body 22 of the natto container 11 using a filling device (not shown) (steamed soybean filling step). Next, the natto container 11 filled with steamed soybeans is folded at the hinge portion 24 and the lid 23 of the natto container 11 is closed so as to close the natto storage recess 25 (lid closing step). Next, the seasoning storage recess 32 in the lid body 23 is filled with a predetermined amount of the seasoning 3 for natto using another filling device (not shown) (seasoning filling step). Next, the sealing material 13 is thermally welded so as to close the opening of the seasoning storage recess 32 filled with the natto seasoning 3, and the seasoning storage recess 32 is sealed so as not to leak (seal sealing step). Next, natto bacteria fermentation is performed by storing the natto container 11 filled with steamed soybeans and seasoning for natto for a predetermined time in the fermentation room (fermentation process), thereby completing the desired containered natto.

According to the second manufacturing method, after the steamed soybean is filled, the seasoning is then filled and the lid is closed before sealing with the sealing material. That is, this order is preferable in that the production line can be simplified because there is an advantage that the natto container 11 itself does not need to be inverted while the sealing process is somewhat inconvenient. In addition, when an error in the steamed soybean filling step or the lid closing step (container dirt, crushing, etc. due to protruding beans) occurs, the filled seasoning 3 and the sealing material 13 are wasted. On the other hand, according to the 2nd manufacturing method, generation | occurrence | production of such a waste can be prevented. That is, it is worth adopting the second production method when mistakes are likely to occur in the steamed soybean filling step.

(Third production method)
The third manufacturing method is as follows. First, the natto container 11 in the state shown in FIG. 1 is prepared, and the lid outer surface 23a side is directed downward, and the opening 26 side of the natto storage recess 25 in the container body 22 is disposed upward. And the natto storage recessed part 25 in the container main body 22 of the natto container 11 is filled with a predetermined amount of steamed soybeans using a filling device (not shown) (steamed soybean filling step). Next, the natto container 11 in which the natto storage recess 25 is filled with steamed soybeans is bent by the hinge portion 24, and the lid 23 is closed so as to close the natto storage recess 25 (lid closing step). Next, the natto container 11 filled with steamed soybeans is stored in the fermentation room for a predetermined time to perform natto bacteria fermentation (fermentation process). Next, the seasoning storage recess 32 in the lid body 23 is filled with the seasoning 3 for natto (seasoning filling step). Next, the sealing material 13 is thermally welded so as to close the opening of the seasoning storage recess 32 filled with the seasoning 3 for natto, and the seasoning storage recess 32 is sealed so as not to leak (seal sealing step), Complete the desired containered natto.

  According to the third production method, the steamed soybean is filled, the lid is closed and natto-fermentative fermentation is performed, and then the seasoning 3 is filled and sealed with the sealing material 13, so that the facility is hygienic. When manufacturing with equipment that can keep, it can be adopted without problems. Moreover, when the fermentation failure etc. of natto 2 arise, when it is the process of fermentation after filling the seasoning 3, the filled seasoning 3 and the sealing material 13 will become useless, but after natto bacteria fermentation If the seasoning 3 is filled and sealed, occurrence of such waste can be prevented. That is, it is worth adopting this production method when fermentation failure tends to occur.

  Therefore, according to the present embodiment, the following effects can be obtained.

(1) According to the natto container 11 of the present embodiment, the cleaving groove positioned in the immediate vicinity of the pressed part 38 by pressing the pressed part 38 from the lid outer surface 23a side and causing distortion in the cleaving groove 31. The stress can be concentrated at the location 31, so that the cleavage groove 31 can be cleaved. As a result, the natto seasoning 3 stored in the seasoning storage recess 32 reaches the cleavage location via the cleavage groove 31, and is discharged from there to the outside of the seasoning storage recess 32. In addition, since the cover body 23 is made of a foamed resin, the specific part can be cleaved relatively easily without providing a structure such as a cut line. Therefore, the natto seasoning 3 stored inside can be easily discharged to the outside. Further, according to the natto container 11 of the present embodiment, it is unnecessary to provide a severance protrusion or bound with a band seal pieces, it is assumed structurally simple and can be manufactured at relatively low cost.

  (2) In this embodiment, the seasoning storage recess 32, the pressed portion 38, and the cleavage groove 31 are molded simultaneously with the molding of the natto storage recess 25 by mold molding of a foam resin sheet that was originally flat. Can do. Therefore, it is not necessary to use hard plastic or the like, and the container manufacturing process can be made extremely simple and can be manufactured at a relatively low cost.

  (3) Furthermore, the natto container 11 of the present embodiment has a structure capable of discharging the natto seasoning 3 without breaking or peeling off the sealing material 13 for sealing. Therefore, extra dust such as a band seal piece is not generated after use. Therefore, the seasoning 3 for natto can be discharged without polluting one's hand and surroundings and without complicated work, which is convenient in handling.

  (4) In the natto container 11 of this embodiment, the structure which presses the to-be-pressed part 38 with the finger | toe 39 through the sealing material 13 is employ | adopted. Therefore, a pressing force can be applied to the pressed portion 38 by a relatively simple operation, and as a result, the specific portion of the cleavage groove 31 can be easily and reliably cleaved. Further, it is not necessary to expose a part of the pressed portion 38 from the sealing material 13 and the pressed portion 38 can be covered with the sealing material 13, so that the sealing material 13 can be installed without difficulty. , Manufacturing difficulty is reduced. And if it is this structure, it is not necessary to project the to-be-pressed part 38 from the upper surface of the cover body 23, and the upper surface of the cover body 23 can be made flat in the state which provided the sealing material 13. FIG. Therefore, the sealing material 13 can be welded without any problem, and can be stably disposed even when a plurality of natto containers 11 are stacked.

  (5) In the natto container 11 of the present embodiment, the bottom 34 of the seasoning storage recess 32 is inclined toward the cleavage groove 31. Therefore, the natto seasoning 3 is smoothly guided from the seasoning storage recess 32 toward the cleavage location, and the natto seasoning 3 can be discharged to the outside more easily and reliably. In particular, even when the natto seasoning 3 is discharged without separating the lid 23 as in the present embodiment, the seasoning 3 for natto tends to flow due to the inclination. As for 32, the natto seasoning 3 can be poured out.

  (6) In the natto container 11 of the present embodiment, the cover body 23 is provided with the surrounding groove 42 that surrounds the seasoning storage recess 32, the cleavage groove 31, and the pressed portion 38. For this reason, the lid 23 is reinforced as a whole to prevent bending and the like, and the seal material 13 is prevented from being twisted. Further, it is possible to prevent the cleavage groove 31 from being unintentionally cleaved by applying a force to the pressed portion 38 due to the deformation of the entire lid 23 or the like.

  (7) In the natto container 11 of the present embodiment, since the sealing material 13 for sealing is a flat resin film, it has a very simple structure with no cuts or protrusions, and can keep processing costs low. it can. Further, since it is not necessary to bend and cleave the sealing material 13 side, a thin resin film can be used, and the material cost can be kept low. Furthermore, by welding such a resin film to the lid body outer surface 23a side of the lid body 23, the seasoning 3 can be reliably stored while preventing leakage.

  (8) In the natto containing the container of this embodiment, when the container body 22 is closed with the lid 23, the seasoning storage recess 32 and the cleavage groove 31 are entirely covered and protected by the natto storage recess 25, and the external It will be in a state where it is not exposed. Therefore, breakage and deformation of the seasoning storage recess 32 and the cleavage groove 31 can be prevented in advance. Further, since the cleavage groove 31 faces the lower side, that is, the natto storage recess 25 side in advance, it is possible to discharge the natto seasoning 3 by pressing the pressed portion 38 without changing the direction. Therefore, the seasoning 3 can be poured quickly into the natto 2, which is very convenient. Moreover, in the case of natto in a container according to this embodiment, since the seasoning 3 for natto can be discharged with the lid 23 closed, there is an advantage that the hands and surroundings are not soiled by the seasoning 3 for natto. is there.

[Second Embodiment]
Hereinafter, a natto container 11A according to a second embodiment embodying the present invention will be described in detail with reference to FIGS.

  The natto container 11A of the present embodiment includes a pair of pressed parts 38A as in the first embodiment, but the shapes thereof are slightly different. That is, as shown in FIG. 9, the pressed portion 38 </ b> A of the present embodiment is formed with a narrower outer end width than the pressed portion 38 of the first embodiment. Further, as shown in FIG. 10, the upper surface of the pressed portion 38A is slightly inclined from the outer end toward the inner end, and is entirely lower than the lid outer surface 23a. Therefore, the back surface of the sealing material 13 is separated from the upper surface of the pressed portion 38A and is not in contact therewith. Even in the natto container 11A having such a structure, the pressed portion 38A can be pressed with the finger 39 through the sealing material 13, and the specific portion of the cleavage groove 31 can be easily and reliably cleaved. . Therefore, it is possible to easily discharge the natto seasoning 3 stored in the inside without polluting the surroundings, even though it is difficult to produce extra dust during use and can be manufactured at a relatively low cost. . In this configuration, since the pressed portion 38A is retracted from the lid outer surface 23a, an unexpected pressing force is hardly applied to the pressed portion 38. Therefore, it is advantageous in that the risk that the cleavage groove 31 is unintentionally cleaved can be reliably reduced.

[Third Embodiment]
Hereinafter, a natto container 11B according to a third embodiment of the present invention will be described in detail with reference to FIGS.

  Although the natto container 11B of this embodiment is provided with a pair of pressed parts 38B like the said 1st Embodiment, the shape differs. That is, the pressed portion 38B of the present embodiment has a substantially rectangular island shape in plan view as shown in FIG. 11, and is formed to have a smaller area than in the first embodiment. . Moreover, as a result of employ | adopting such a to-be-pressed part 38B, the seasoning accommodation recessed part 32 is connected and becomes one. Even in the natto container 11B having such a structure, the pressed portion 38B can be pressed with the finger 39 via the sealing material 13, and the specific portion of the cleavage groove 31 can be easily and reliably cleaved. . Therefore, it is possible to easily discharge the natto seasoning 3 stored in the inside without polluting the surroundings, even though it is difficult to produce extra dust during use and can be manufactured at a relatively low cost. . In this configuration, the volume of the seasoning storage recess 32 is increased by the amount of the pressed portion 38B, which is advantageous in that more seasonings 3 for natto can be stored.

[Fourth Embodiment]
Hereinafter, the natto container 11C of the fourth embodiment embodying the present invention will be described in detail with reference to FIG.

  In the first embodiment, the separation processing part for separating the container main body 22 and the lid body 23 was not particularly formed. However, like the molded body 12A made of the foamed resin sheet of the fourth embodiment, the hinge A separation processing portion 51 may be formed in the vicinity of the portion 24. Suitable separation processing parts include perforations. One or two perforations are formed along the hinge portion 24. With such a configuration, the container body 22 and the lid body 23 can be easily separated. In addition, if the separation processing unit 51 is provided, the user can freely add the natto seasoning 3 after separation or whether the user wishes to pour the natto seasoning 3 without separation. You will be able to choose.

  In the first embodiment, the bubble orientation direction D1 is parallel to the short-side direction of the molded body 12, but the fourth embodiment is different in that it is parallel to the long-side direction of the molded body 12A. Therefore, the separation processing part 51 such as a perforation is disposed so as to extend perpendicular to the bubble orientation direction D1. This configuration is advantageous in that a decrease in strength of the separation processing unit 51 can be avoided.

  In addition, you may change embodiment of this invention as follows.

  -In the said embodiment, although what provided the two seasoning accommodation recessed parts 32 in the cover body 23 was shown, the number of the seasoning accommodation recessed parts 32 is not restricted to two, but only one or three or more, Also good. When there are a plurality of seasoning storage recesses 32, the same type of seasoning may be stored, or different types of seasonings may be stored.

  -In above-mentioned embodiment, although the container main body 22 and the cover body 23 were integrally formed, you may form as a different body, respectively.

  In the above embodiment, the pressed parts 38 to 38B are provided as the operated parts, and the pressed parts 38 to 38B are cleaved by applying a pressing force downward with the finger 39, but in directions other than the direction It can also be set as the structure which cleaves by applying a pressing force. Further, instead of adopting the pressed portion as the operated portion, an operated portion that performs an operation such as pulling or twisting is provided, and stress is concentrated on the cleavage groove 31 by the pulling force or the twisting force. Alternatively, it may be cleaved.

  -In the said embodiment, although it heat-sealed so that the whole cover body outer surface 23a in the cover body 23 might be covered with the sealing material 13, you may make it possible to expose the to-be-operated part and to operate directly.

  -Although the resin film was used as the sealing material 13 in the said embodiment, you may use things other than a resin film. That is, as long as it is thin to some extent and has flexibility and liquid impermeability, it is not necessarily made of resin. Examples of such a material include oil-impregnated paper, film-coated paper, metal laminate film, and metal foil.

  In the above embodiment, the present invention is embodied in the natto containers 11 to 11C in which the natto 2 is stored in the food storage recess 25 and the seasoning storage 3 is stored in the seasoning storage recess 32. Of course, the food container may be embodied.

Next, the technical ideas grasped by the embodiment described above are listed below.
(1) In any one of the means 1 to 12, the cleavage groove is located at the center of the lid.
(2) In any one of means 1 to 12, the sheet thickness of the foamed resin is 3 mm or less, the depth of the shallowest part of the cleavage groove is 3 mm or more, the length of the cleavage groove is 5 mm or more, The width of the inner end of the operated part is 10 mm or less.
(3) In any one of the means 1 to 12, the operated portion extends from a position in the vicinity of the cleavage groove located in a central portion of the lid body toward an outer peripheral portion of the lid body.
(4) In any one of means 1 thru | or 12, the said seasoning accommodation recessed part is multiple.
(5) In any one of means 1 thru | or 12, a pair of said seasoning accommodation recessed parts are arrange | positioned on both sides of the said cleavage groove.
(6) In any one of the means 1 to 12, the upper surface of the operated portion is inclined toward the cleavage groove and does not contact the back surface of the sealing material.
(7) In any one of the means 1 to 12, the upper surface of the operated portion is in contact with the back surface of the sealing material.
(8) In any one of the means 1 to 12, the operated portion has a plan view shape that becomes narrower from the outer end toward the inner end.
(9) In any one of means 1 to 12, the height of the operated portion with respect to the bottom of the cleavage groove is 5 mm or more.
(10) In any one of the means 2 to 12, a separation processing part for separating the container body and the lid is formed in the vicinity of the hinge part.
(11) In any one of the means 2 to 12, a perforation for separating the container main body and the lid is formed in the vicinity of the hinge portion.
(12) In any one of means 2 to 12, the food container is made of a molded body made of a rectangular foamed resin sheet having a long side and a short side, and the direction of the short side is the winding of the raw sheet. It should be the taking direction (longitudinal direction of the original fabric, bubble orientation direction D1).
(13) In any one of the means 2 to 12, the food container is a molded body made of a rectangular foamed resin sheet having a long side and a short side, and the direction of the long side is the winding of the raw sheet. It should be the taking direction (longitudinal direction of the original fabric, bubble orientation direction D1).

2 ... Natto 3 ... Natto seasonings 11, 11A, 11B, 11C ... Natto containers as food containers 12, 12A ... Container body 13 ... Sealing material 22 ... Container body 23 ... Lid body 23a ... Lid outer surface 23b ... Lid body Surface 24 ... Hinge part 25 ... Natto storage recess 26 ... Opening 31 ... Cleavage groove 32 ... Seasoning storage recess 34 ... Bottom part (of seasoning storage recess) 38, 38A, 38B ... Pressed part 41 as operation part 41 ... Fold Curved groove 42 ... Surrounding groove

Claims (12)

A food container having a container body having a food storage recess, and a lid made of foamed resin that closes the opening of the container body,
The lid body is provided with a seasoning storage recess having a shape bulging toward the inner surface of the lid body, and extends substantially in the direction of the lid body without penetrating the outer surface of the lid body and communicates with the seasoning storage recess. Character-shaped cleavage groove is provided,
In the lid body, on both sides of the cleavage groove, the operated parts having a shape raised on the outer surface side of the lid body are arranged to face each other.
On the outer surface side of the lid body is provided a sealing material that covers and seals the opening of the seasoning storage recess,
A food container configured to allow the cleavage groove to be cleaved by operating the operated portion from the lid outer surface side to cause distortion in the cleavage groove.   The food container according to claim 1, wherein the operated part is a pressed part that is pressed by a finger through the sealing material.   The food container according to claim 1 or 2, wherein a bottom of the seasoning storage recess is inclined toward the cleavage groove.   The food container according to any one of claims 1 to 3, wherein the lid is provided with a surrounding groove surrounding the seasoning storage recess, the cleavage groove, and the operated portion. .   The food container according to any one of claims 1 to 4, wherein the container main body, the lid body, and a hinge portion connecting them are integrally formed using the foamed resin. .   The food container according to any one of claims 1 to 5, wherein natto is stored in the food storage recess, and a seasoning for natto is stored in the seasoning storage recess.   The natto containing a container which stores natto in the said food storage recessed part in the food container of any one of Claims 1 thru | or 6, and stores the seasoning for natto in the said seasoning storage recessed part. A seasoning filling step of filling the seasoning storage recess in the lid of the food container according to any one of claims 1 to 6 with a seasoning for natto.
A sealing process for sealing the seasoning storage recess filled with the natto seasoning with the sealing material;
A steamed soybean filling step of filling the food storage recess in the container body with steamed soybean;
A lid closing step of closing the lid body filled with the seasoning for natto and sealed with the sealing material so as to close the food storage recess filled with the steamed soybean;
A method for producing natto in a container, comprising a fermentation step in which the food container filled with the steamed soybean and the seasoning for natto is stored in a fermentation room and fermented with natto. A steamed soybean filling step of filling the food storage recess in the container body of the food container according to any one of claims 1 to 6 with steamed soybeans;
A lid closing step of closing the lid of the food container so as to close the food storage recess filled with the steamed soybean;
A seasoning filling step of filling the seasoning storage recess in the lid with a seasoning for natto;
A sealing process for sealing the seasoning storage recess filled with the natto seasoning with the sealing material;
A method for producing natto in a container, comprising a fermentation step in which the food container filled with the steamed soybean and the seasoning for natto is stored in a fermentation room and fermented with natto. A steamed soybean filling step of filling the food storage recess in the container body of the food container according to any one of claims 1 to 6 with steamed soybeans;
A lid closing step of closing the lid of the food container so as to close the food storage recess filled with the steamed soybean;
A fermentation process in which the food container filled with the steamed soybeans is stored in a fermentation room and fermented with Bacillus natto;
A seasoning filling step of filling the seasoning storage recess in the lid with the seasoning for natto;
A method for producing natto in a container, comprising: a sealing and sealing step of sealing the seasoning storage recess filled with the seasoning for natto with the sealing material.   The method of inject | pouring the said natto seasoning into the said natto by operating the said to-be-operated part of the natto containing a container of Claim 7 from the said cover body outer surface side, and opening the said cleavage groove | channel.   The said natto seasoning is inject | poured into the said natto by pressing the said to-be-operated part of the container-filled natto of Claim 7 via the said sealing material from the said cover body outer surface side, and opening the said cleavage groove | channel. Method.

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