JP6035079B2 - container - Google Patents

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JP6035079B2
JP6035079B2 JP2012177680A JP2012177680A JP6035079B2 JP 6035079 B2 JP6035079 B2 JP 6035079B2 JP 2012177680 A JP2012177680 A JP 2012177680A JP 2012177680 A JP2012177680 A JP 2012177680A JP 6035079 B2 JP6035079 B2 JP 6035079B2
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container
recess
lid
dough
sausage
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JP2014033885A (en
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将司 足立
将司 足立
文 伊藤
文 伊藤
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Toyo Aluminium Ekco Products Co Ltd
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Toyo Aluminium Ekco Products Co Ltd
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Description

この発明は容器に関し、特に食品の成形に用いる容器に関するものである。   The present invention relates to a container, and more particularly to a container used for forming food.

所望の形状の食品を成形する容器として、例えば回転焼き器のような容器が既に存在している。   As a container for forming a food having a desired shape, a container such as a rotary baking machine already exists.

図１３は、そのようなシリコン樹脂よりなる容器の外観形状を示す平面図であり、図１４は、図１３に示す容器の開状態におけるＸＩＶ−ＸＩＶラインの断面図及び図１３に示す容器を用いての食品成形工程を示した模式図である。   FIG. 13 is a plan view showing the external shape of a container made of such a silicone resin, and FIG. 14 is a cross-sectional view of the XIV-XIV line in the open state of the container shown in FIG. 13 and the container shown in FIG. It is the schematic diagram which showed all the food molding processes.

まず、図１３及び図１４の（１）を参照して、容器８０は、第１の凹部８１が形成された容器本体８３と、第２の凹部８２が形成された蓋体８４とからなる。蓋体８４はヒンジ８５により、容器本体８３に対して開閉自在になるように連結されている。   First, referring to FIG. 13 and FIG. 14 (1), the container 80 includes a container body 83 in which a first recess 81 is formed and a lid body 84 in which a second recess 82 is formed. The lid 84 is connected to the container body 83 by a hinge 85 so as to be freely opened and closed.

回転焼き（食品）の成形工程については、まず図１４の（２）を参照して、第１の凹部８１及び第２の凹部８２に回転焼きの生地８６を入れ、容器８０ごと電子レンジ或いはオーブンで加熱して生地８６に熱を加え、生地８６をある程度固めてから容器本体８３に対して蓋体８４を閉じる。   For the rotary baking (food) molding process, first, referring to (2) of FIG. 14, the rotary baking dough 86 is put in the first concave portion 81 and the second concave portion 82, and the container 80 and the microwave oven or oven are put together. The dough 86 is heated to heat the dough 86 and the dough 86 is hardened to some extent, and then the lid 84 is closed with respect to the container body 83.

次に、図１４の（３）を参照して、容器８０を閉じた状態で更に容器８０ごと加熱する。すると、生地８６が第１の凹部８１と第２の凹部８２よりなる空間に充満するように膨張する。   Next, referring to (3) of FIG. 14, the container 80 is further heated together with the container 80 closed. Then, the fabric 86 expands so as to fill the space formed by the first recess 81 and the second recess 82.

尚、この生地８６の膨張により、容器本体８３及び蓋体８４の各々には互いに開くような力がかかる。すると、シリコン樹脂製の容器８０は金属製の容器のように剛性がないため、容器本体８３と蓋体８４との間に隙間８７が生じる。   In addition, due to the expansion of the fabric 86, each of the container main body 83 and the lid 84 is applied with a force that opens the mutual. Then, since the silicon resin container 80 is not rigid like a metal container, a gap 87 is formed between the container body 83 and the lid 84.

その結果、膨張した生地８６が第１の凹部８１と第２の凹部８２とから漏れ出して隙間８７に入り込むので、図１４の（４）に示すように、図１４の（３）の成形工程を経て容器８０から取り出された回転焼き８８はバリ８９が生じたものとなる。   As a result, the expanded fabric 86 leaks from the first concave portion 81 and the second concave portion 82 and enters the gap 87. Therefore, as shown in FIG. 14 (4), the molding step (3) in FIG. Rotation baked 88 taken out from the container 80 after passing through is a product of burrs 89.

上記のような容器は、バリのない、見栄えのよい食品の成形が困難なものであった。   The container as described above is difficult to form a good-looking food without burr.

この発明は、上記のような課題を解決するためになされたもので、成形した食品にバリが生じにくくなる容器を提供することを目的とする。   The present invention has been made to solve the above-described problems, and an object of the present invention is to provide a container in which burrs are less likely to occur in a molded food product.

上記の目的を達成するために、請求項１記載の発明は、ソーセージの成形に用いる容器であって、上面に、ソーセージの生地を入れることができる第１の凹部が形成された容器本体と、下面に、第１の凹部に対向して重なり合う第２の凹部が形成された蓋体とからなり、第２の凹部の縁の全周には、下面から外方に突出し、かつ、第１の凹部と重なり合う時に第１の凹部の縁の内壁全周に密着状態で沿うようにして第１の凹部の内部に入り込む堰部が形成され、第２の凹部は、少なくとも一つの貫通孔を有し、堰部は、その体積が第２の凹部の容積に等しくなるように設定され、容器本体の上端部及び蓋体の上端部が、第１の凹部と第２の凹部とが重なり合う時に、蓋体の上面の水平位置の上方に位置し、容器本体と、蓋体とは、シリコン樹脂よりなり、シリコン樹脂は、硬度６０〜８０であるものである。 In order to achieve the above object, the invention according to claim 1 is a container used for molding sausage , the container main body having a first recess into which sausage dough can be put on the upper surface; A lid having a second recess formed on the lower surface so as to be opposed to the first recess; the entire periphery of the edge of the second recess projects outward from the lower surface; and A weir portion is formed so as to be in close contact with the entire inner wall of the edge of the first recess when overlapping with the recess, and the second recess has at least one through hole. The weir portion is set so that the volume thereof is equal to the volume of the second recess, and the upper end portion of the container body and the upper end portion of the lid body are covered when the first recess portion and the second recess portion overlap. It is located above the horizontal position on the upper surface of the body. More becomes, silicone resins are those that hardness 60-80.

このように構成すると、例えば加熱によるソーセージ成形時に生地が膨張した場合に、堰部が第１の凹部の内壁に押さえつけられる。又、第２の凹部の内部の空気や汁気が貫通孔を通って外部に抜ける。更に、すりきり一杯の状態で生地が第１の凹部に入るようにし、蓋体を容器本体に嵌合させると、生地が第１の凹部及び第２の凹部の全体に充満する。更に、貫通孔から抜けた汁気が蓋体の上面に溜まる。更に、容器本体及び蓋体の耐熱性が向上する。更に、容器本体及び蓋体の形状が安定したものとなる。 If comprised in this way, when dough expand | swells at the time of the sausage shaping | molding by heating, for example, a dam part will be pressed down on the inner wall of a 1st recessed part. In addition, air or sap inside the second recess escapes to the outside through the through hole. Further, when the dough enters the first recess in a completely filled state and the lid is fitted to the container body, the dough fills the entire first recess and the second recess. Furthermore, the sap from the through hole accumulates on the upper surface of the lid. Furthermore, the heat resistance of the container body and the lid is improved. Furthermore, the shape of the container main body and the lid becomes stable.

請求項２記載の発明は、請求項１記載の発明の構成において、貫通孔は、蓋体の上面よりも上方に位置するものである。 According to a second aspect of the present invention, in the configuration of the first aspect of the present invention, the through hole is located above the upper surface of the lid.

このように構成すると、汁気が蓋体の上面に流れ落ちる。   If comprised in this way, the juice will flow down to the upper surface of a cover body.

請求項３記載の発明は、請求項１又は請求項２記載の発明の構成において、蓋体は、容器本体に抜け止め状態に嵌合するものである。 According to a third aspect of the present invention, in the configuration of the first or second aspect of the present invention, the lid is fitted into the container main body in a retaining state.

このように構成すると、閉状態から開状態に移行する際において、蓋体が容器本体に押し付けられる。   If comprised in this way, when shifting from a closed state to an open state, a cover body is pressed against a container main body.

以上説明したように、請求項１記載の発明は、例えば加熱によるソーセージ成形時に生地が膨張した場合に、堰部が第１の凹部の内壁に押さえつけられるので、成形したソーセージにバリが生じにくくなる。又、第２の凹部の内部の空気や汁気が貫通孔を通って外部に抜けるので、ソーセージの成形時に第２の凹部の内圧が不用意に高まりにくくなる。更に、すりきり一杯の状態で生地が第１の凹部に入るようにし、蓋体を容器本体に嵌合させると、生地が第１の凹部及び第２の凹部の全体に充満するので、ソーセージの密度や外観が良好なものとなる。更に、貫通孔から抜けた汁気が蓋体の上面に溜まるので、容器の周囲が汚れにくくなる。更に、容器本体及び蓋体の耐熱性が向上するので、加熱によるソーセージの成形に対応できるものとなる。更に、容器本体及び蓋体の形状が安定したものとなるので、生地の膨張を防ぎやすくなる。 As described above, according to the first aspect of the present invention, for example, when the dough expands during sausage molding by heating, the dam portion is pressed against the inner wall of the first recess, so that burrs are less likely to occur in the molded sausage. . In addition, since air and juice inside the second recess pass outside through the through hole, the internal pressure of the second recess is unlikely to increase carelessly at the time of sausage molding. Furthermore, when the dough enters the first recess in a fully-filled state and the lid is fitted to the container body, the dough fills the entire first and second recesses, so the density of the sausage And the appearance is good. Furthermore, since the sap from the through hole accumulates on the upper surface of the lid, the periphery of the container is less likely to become dirty. Furthermore, since the heat resistance of the container main body and the lid body is improved, it is possible to deal with sausage molding by heating. Furthermore, since the shapes of the container body and the lid are stable, it becomes easy to prevent the fabric from expanding.

請求項２記載の発明は、請求項１記載の発明の効果に加えて、汁気が蓋体の上面に流れ落ちるので、汁気が逆流しにくくなる。 The invention of claim 2, wherein, in addition to the effect of the first aspect, since Shiruki runs down the upper surface of the lid, Shiruki is less likely to flow back.

請求項３記載の発明は、請求項１又は請求項２記載の発明の効果に加えて、閉状態から開状態に移行する際において、蓋体が容器本体に押し付けられるので、ソーセージの成形時に生地が膨張しても蓋体が不用意に外れにくくなる。又、膨張する生地を圧縮できる。 According to a third aspect of the invention, in addition to claim 1 or claim 2, according to the present description, the time of transition from a closed state to an open state, the lid is pressed against the container body, the dough at the time of molding the sausage Even if the lid expands, it is difficult to remove the lid carelessly. In addition, the expanding fabric can be compressed.

この発明の第１の実施の形態による容器の平面図である。It is a top view of the container by 1st Embodiment of this invention. 図１で示した容器の正面図である。It is a front view of the container shown in FIG. 図１で示した容器の右側面図である。It is a right view of the container shown in FIG. 図１で示した容器の容器本体と蓋体とを分離した状態の正面図である。It is a front view of the state which isolate | separated the container main body and cover body of the container shown in FIG. 図４で示した容器の右側面図である。It is a right view of the container shown in FIG. 図４で示したＶＩ−ＶＩラインから見た図である。It is the figure seen from the VI-VI line shown in FIG. 図４で示したＶＩＩ−ＶＩＩラインから見た図である。It is the figure seen from the VII-VII line shown in FIG. 図４で示したＶＩＩＩ−ＶＩＩＩラインの端面図である。It is an end view of the VIII-VIII line shown in FIG. 図８で示した“Ｘ”部分及び“Ｙ”部分の各々の拡大図である。FIG. 9 is an enlarged view of each of an “X” portion and a “Y” portion shown in FIG. 8. 図８の（１）に示した容器本体に生地を入れた状態を示した端面図である。It is the end elevation which showed the state which put cloth | dough into the container main body shown to (1) of FIG. 図１０で示した“Ｚ”部分の拡大図において、蓋体と容器本体とが嵌合する前後の状態を示した模式図である。FIG. 11 is a schematic diagram illustrating a state before and after the lid and the container main body are fitted in an enlarged view of a “Z” portion illustrated in FIG. 10. 図１１で示した容器におけるソーセージの成形過程を示した模式図である。It is the schematic diagram which showed the formation process of the sausage in the container shown in FIG. 従来の容器の外観形状を示す平面図である。It is a top view which shows the external appearance shape of the conventional container. 図１３に示す容器の開状態におけるＸＩＶ−ＸＩＶラインの断面図及び図１３に示す容器を用いての食品成形工程を示した模式図である。FIG. 14 is a cross-sectional view of the XIV-XIV line in the open state of the container shown in FIG. 13 and a schematic diagram showing a food molding process using the container shown in FIG. 13.

図１は、この発明の第１の実施の形態による容器の平面図であり、図２は、図１で示した容器の正面図であり、図３は、図１で示した容器の右側面図であり、図４は、図１で示した容器の容器本体と蓋体とを分離した状態の正面図であり、図５は、図４で示した容器の右側面図であり、図６は、図４で示したＶＩ−ＶＩラインから見た図であり、図７は、図４で示したＶＩＩ−ＶＩＩラインから見た図であり、図８は、図４で示したＶＩＩＩ−ＶＩＩＩラインの端面図であり、図９は、図８で示した“Ｘ”部分及び“Ｙ”部分の各々の拡大図である。   1 is a plan view of a container according to a first embodiment of the present invention, FIG. 2 is a front view of the container shown in FIG. 1, and FIG. 3 is a right side view of the container shown in FIG. 4 is a front view showing a state in which the container main body and the lid of the container shown in FIG. 1 are separated, and FIG. 5 is a right side view of the container shown in FIG. 4 is a view seen from the VI-VI line shown in FIG. 4, FIG. 7 is a view seen from the VII-VII line shown in FIG. 4, and FIG. 8 is a view taken from the VIII-VIII line shown in FIG. FIG. 9 is an end view of the line, and FIG. 9 is an enlarged view of each of the “X” portion and the “Y” portion shown in FIG.

図１から図５及び図８を参照して、容器１は、ソーセージ（食品）の成形に用いられるものであって、硬度７５のシリコン樹脂よりなる容器本体１０と蓋体２０とからなる。このように構成すると、容器本体１０及び蓋体２０の形状が安定したものとなるので、後述するソーセージの成形工程において生地の膨張を防ぎやすくなる。又、容器本体１０及び蓋体２０の耐熱性が向上するので、加熱による食品の形成に対応できるものとなる。   Referring to FIGS. 1 to 5 and 8, container 1 is used for sausage (food) molding, and includes container body 10 and lid 20 made of silicon resin having a hardness of 75. If comprised in this way, since the shape of the container main body 10 and the cover body 20 will become stable, it will become easy to prevent expansion | swelling of dough in the formation process of the sausage mentioned later. Moreover, since the heat resistance of the container main body 10 and the lid 20 is improved, it can cope with the formation of food by heating.

蓋体２０は、後述するように容器本体１０に抜け止め状態に嵌合する。このように構成すると、閉状態から開状態に移行する際において、蓋体２０が容器本体１０に押し付けられるので、後述するソーセージの成形時に生地が膨張しても蓋体２０が不用意に外れにくくなる。又、膨張する生地を圧縮できる。   The lid 20 is fitted to the container main body 10 in a retaining state as will be described later. With this configuration, when the transition from the closed state to the open state occurs, the lid body 20 is pressed against the container body 10, so that the lid body 20 is unlikely to be inadvertently removed even if the dough expands during sausage molding, which will be described later. Become. In addition, the expanding fabric can be compressed.

次に、図６及び図８を参照して、容器本体１０には、上面に、ソーセージの生地を入れることができる、平面視ソーセージ形状の第１の凹部１２が１０個形成されている。又、図８を参照して、容器本体１０の上面１１の側の内面の全周には、上方に対して対向側に狭まるテーパー状の嵌合雌部１３が形成されている。尚、嵌合雌部１３の対向長さの最小値はＷ１に設定されている。このように構成したことによる効果は後述する。 Next, with reference to FIG.6 and FIG.8, the container main body 10 is formed with ten first sausage-shaped concave portions 12 in a plan view in which sausage dough can be put on the upper surface. Referring to FIG. 8, a tapered fitting female portion 13 that narrows to the opposite side with respect to the upper side is formed on the entire circumference of the inner surface on the upper surface 11 side of the container body 10. The minimum value of the opposing length of the fitting female portion 13 is set to W 1. The effect by having comprised in this way is mentioned later.

次に、図１から図３、図６及び図８を参照して、容器本体１０の上方側には、上方側に対して対向側に広がる逆テーパー状に形成された周壁部１４が形成されており、図８の（２）に示すように、第１の凹部１２と蓋体２０に形成された第２の凹部２２とが重なり合うときに、容器本体１０の上端部１５が蓋体２０の上面２４の水平位置の上方に位置するように形成されている。このように構成したことによる効果は後述する。   Next, referring to FIGS. 1 to 3, 6, and 8, a peripheral wall portion 14 is formed on the upper side of the container main body 10 so as to have a reverse taper shape that extends to the opposite side with respect to the upper side. 8 (2), when the first recess 12 and the second recess 22 formed in the lid 20 overlap, the upper end 15 of the container body 10 is It is formed so as to be located above the horizontal position of the upper surface 24. The effect by having comprised in this way is mentioned later.

次に、図７及び図８を参照して、蓋体２０には、下面２１に、第１の凹部１２に対向して重なり合う、底面視ソーセージ形状の第２の凹部２２が１０個形成されている。尚、図４、図５、図７、図８及び図９を参照して、第２の凹部２２の縁２６の全周には、下面２１から外方に突出し、かつ、第１の凹部１２と重なり合うときに、図８の（２）及び図９の（２）に示すように第１の凹部１２の縁１６の内壁１７の全周に密着状態で沿うようにして第１の凹部１２の内部に入り込む堰部２７が形成されている。第２の凹部２２の縁２６の全周から突出する堰部２７の体積は、第２の凹部２２の容積に等しくなるように設定されている。このように構成したことによる効果は後述する。尚、重なり合う第１の凹部１２及び第２の凹部２２により形成される空間の各々の容積は９ｃｍ３に設定されている。 Next, referring to FIG. 7 and FIG. 8, the lid body 20 is formed with ten second sausage-shaped second concave portions 22 that are opposed to and overlap the first concave portion 12 on the lower surface 21. Yes. 4, 5, 7, 8, and 9, the entire periphery of the edge 26 of the second recess 22 protrudes outward from the lower surface 21, and the first recess 12. 8 (2) and FIG. 9 (2), the first recess 12 is formed so as to be in close contact with the entire circumference of the inner wall 17 of the edge 16 of the first recess 12 as shown in FIGS. A dam portion 27 that enters the inside is formed. The volume of the dam portion 27 protruding from the entire circumference of the edge 26 of the second recess 22 is set to be equal to the volume of the second recess 22. The effect by having comprised in this way is mentioned later. The volume of the space formed by the overlapping first recess 12 and second recess 22 is set to 9 cm 3 .

第２の凹部２２の各々は、図１、図７及び図８に示すように、蓋体２０の上面２４よりも上方に盛り上がるように凹み、蓋体２０の上面２４よりも上方に位置する貫通孔２８を３つずつ有する。このように構成したことによる効果は後述する。   As shown in FIGS. 1, 7, and 8, each of the second recesses 22 is recessed so as to rise above the upper surface 24 of the lid body 20, and penetrates through the upper surface 24 of the lid body 20. Three holes 28 are provided. The effect by having comprised in this way is mentioned later.

次に、図４、図５、図８及び図９を参照して、蓋体２０の側壁部２９は、下方に対して対向側に広がる逆テーパー状の形状を有し、嵌合雄部２３として形成されている。このように構成すると、側壁部２９が嵌合雄部２３を兼ねるので、嵌合雄部２３の別途の形成が不要となり、蓋体２０の形成が容易となる。   Next, referring to FIGS. 4, 5, 8, and 9, the side wall portion 29 of the lid body 20 has a reverse tapered shape that extends to the opposite side with respect to the lower side, and the fitting male portion 23. It is formed as. If comprised in this way, since the side wall part 29 will serve as the fitting male part 23, the formation of the fitting male part 23 will become unnecessary, and formation of the cover body 20 will become easy.

尚、嵌合雄部２３の対向長さの最大値は、嵌合雌部１３の対向長さの最小値のＷ１よりも長いＷ２に設定されている。このように構成すると、図８の（２）及び図９の（２）に示すように、嵌合雌部１３と嵌合雄部２３とで抜け止め状態となるので、洗浄等が容易になると共に蓋体２０が不用意に外れにくくなる。又、嵌合雌部１３の表面と嵌合雄部２３の表面とに摩擦が生じるので、蓋体２０がより不用意に外れにくくなる。更に、上述したように嵌合雌部１３は容器本体１０の内面の全周に形成されているから、抜け止めの効力を発揮する範囲が増加するので、蓋体２０がより不用意に外れにくくなる。 In addition, the maximum value of the opposing length of the fitting male part 23 is set to W 2 longer than the minimum value W 1 of the opposing length of the fitting female part 13. If comprised in this way, as shown to (2) of FIG. 8 and (2) of FIG. 9, since it will be in the retaining state by the fitting female part 13 and the fitting male part 23, washing | cleaning etc. will become easy. At the same time, the lid 20 is not easily removed. Moreover, since friction arises on the surface of the fitting female part 13 and the surface of the fitting male part 23, it becomes difficult to remove the lid 20 more carelessly. Furthermore, since the fitting female portion 13 is formed on the entire inner surface of the container main body 10 as described above, the range in which the effect of retaining is increased increases, so that the lid 20 is less likely to be removed carelessly. Become.

図８を参照して、蓋体２０の側壁部２９の上端部２５は、蓋体２０の上面の水平位置の上方に位置する。このように構成したことによる効果は後述する。又、図１から図５及び図７を参照して、蓋体２０には、上方側に突出する一対の摘み片３０ａ及び３０ｂが形成されている。このように構成すると、摘み片３０ａ及び３０ｂの各々を指で摘んで蓋体２０を上方に引っ張り上げることができるので、容器本体１０からの蓋体２０の取り外しが容易となる。   Referring to FIG. 8, upper end portion 25 of side wall portion 29 of lid body 20 is located above the horizontal position on the upper surface of lid body 20. The effect by having comprised in this way is mentioned later. 1 to 5 and 7, the lid 20 is formed with a pair of knobs 30a and 30b protruding upward. If comprised in this way, since each of the knob | pick pieces 30a and 30b can be picked with a finger and the cover body 20 can be pulled up upwards, removal of the cover body 20 from the container main body 10 becomes easy.

図１０は、図８の（１）に示した容器本体に生地を入れた状態を示した端面図であり、図１１は、図１０で示した“Ｚ”部分の拡大図において、蓋体と容器本体とが嵌合する前後の状態を示した模式図であり、図１２は、図１１で示した容器におけるソーセージの成形過程を示した模式図である。   10 is an end view showing a state in which the dough is put in the container body shown in (1) of FIG. 8, and FIG. 11 is an enlarged view of the “Z” portion shown in FIG. FIG. 12 is a schematic diagram illustrating a state before and after the container body is fitted, and FIG. 12 is a schematic diagram illustrating a sausage forming process in the container illustrated in FIG.

まず、図１０及び図１１の（１）を参照して、第１の凹部１２の各々に、ソーセージの生地４０を入れる。尚、生地４０は豚ひき肉５００ｇ、水５０ｇ、塩９ｇ、香辛料少々を混ぜ合わせたものよりなる。尚、生地４０を第１の凹部１２の各々に入れる際には、適度に圧力をかけながら第１の凹部１２の各々に詰め込むようにして、第１の凹部１２の各々を満たすように入れる。第１の凹部１２の各々よりはみ出した生地４０は図示しないヘラ等で取り除き、すりきり一杯の状態で生地４０が第１の凹部１２の各々に入るようにする。   First, referring to FIG. 10 and FIG. 11 (1), sausage dough 40 is put into each of the first recesses 12. The dough 40 is made of a mixture of 500 g of ground pork, 50 g of water, 9 g of salt, and a little spice. In addition, when putting the dough 40 into each of the first recesses 12, the dough 40 is packed into each of the first recesses 12 while applying moderate pressure so as to fill each of the first recesses 12. The dough 40 protruding from each of the first recesses 12 is removed with a spatula or the like (not shown) so that the dough 40 enters each of the first recesses 12 in a fully filled state.

次に、図１１の（２）を参照して、蓋体２０を容器本体１０に嵌合する。すると、上述したように、蓋体２０の堰部２７が第１の凹部１２の縁１６の内壁１７の全周に密着状態で沿うようにして第１の凹部１２の内部に入り込むので、生地４０が第２の凹部２２の側に押しのけられる。この時、生地４０と第２の凹部２２の内面との間に存在する空気は、第２の凹部２２に形成された貫通孔２８を通って外部に抜ける。尚、上述したように、堰部２７の体積は第２の凹部２２の容積に等しくなるように設定されているから、堰部２７が第１の凹部１２の内部に完全に入り込んだ際には、生地４０が第１の凹部１２及び第２の凹部２２よりなる空間の全体に充満する。このように構成すると、後に成形されるソーセージの密度や外観が良好なものとなる。   Next, referring to FIG. 11 (2), the lid 20 is fitted into the container body 10. Then, as described above, the weir portion 27 of the lid 20 enters the inside of the first recess 12 so as to be in close contact with the entire circumference of the inner wall 17 of the edge 16 of the first recess 12, so that the fabric 40 Is pushed to the second recess 22 side. At this time, the air existing between the fabric 40 and the inner surface of the second recess 22 passes outside through the through hole 28 formed in the second recess 22. As described above, since the volume of the dam portion 27 is set to be equal to the volume of the second recess 22, when the dam portion 27 completely enters the inside of the first recess 12. The dough 40 fills the entire space formed by the first recess 12 and the second recess 22. If comprised in this way, the density and external appearance of the sausage shape | molded later will become favorable.

次に、図１２の（１）を参照して、電子レンジを用いて容器１ごと生地４０を加熱する。加熱は５００Ｗで５分間行う。すると、加熱により生地４０が膨張し、図の矢印にて示す力が堰部２７にかかり、堰部２７が第１の内壁１７に押さえつけられる。このように構成すると、堰部２７と第１の凹部１２の縁１６との隙間に生地４０が漏れにくくなる。すなわち、成形した食品にバリが生じにくくなるので、成形後の食品の見栄えが良好なものとなる。   Next, with reference to (1) of FIG. 12, the dough 40 is heated together with the container 1 using a microwave oven. Heating is performed at 500 W for 5 minutes. Then, the dough 40 is expanded by heating, and the force indicated by the arrow in the figure is applied to the dam portion 27, and the dam portion 27 is pressed against the first inner wall 17. If comprised in this way, it will become difficult for the material | dough 40 to leak into the clearance gap between the dam part 27 and the edge 16 of the 1st recessed part 12. FIG. That is, since burrs are less likely to occur in the molded food, the appearance of the molded food is good.

又、加熱により生地４０から分離した肉汁や油等の汁気４１は、第２の凹部２２に形成された貫通孔２８を通って外部に抜ける。このように構成すると、食品の成形時に第２の凹部２２の内圧が不用意に高まりにくくなる。   In addition, the juice 41 such as meat juice and oil separated from the dough 40 by heating passes through the through hole 28 formed in the second recess 22 to the outside. If comprised in this way, it will become difficult to raise the internal pressure of the 2nd recessed part 22 carelessly at the time of shaping | molding of a foodstuff.

尚、上述したように、貫通孔２８は蓋体２０の上面よりも上方に位置するから、汁気４１は蓋体２０の上面に流れ落ちる。よって、汁気４１が第２の凹部２２の側に逆流しにくくなる。又、上述のように、蓋体２０の上端部２５及び容器本体１０の上端部１５のいずれもが、第１の凹部１２と第２の凹部２２とが重なり合う時に、蓋体２０の上面の水平位置の上方に位置するように形成されているから、汁気４１が蓋体２０の上面に溜まる。このように構成すると、容器１の周囲及び電子レンジのターンテーブルが汚れにくくなる。更に、容器本体１０の周壁部１４は、上述したような外方に広がる逆テーパー状に形成されているから、生地４０の加熱工程の終了後、周壁部１４を持って容器１ごと傾けて蓋体２０の上面に溜まった汁気４１を捨てやすい。   As described above, since the through hole 28 is located above the upper surface of the lid body 20, the steam 41 flows down to the upper surface of the lid body 20. Therefore, it becomes difficult for the steam 41 to flow backward to the second recess 22 side. Further, as described above, when both the upper end portion 25 of the lid body 20 and the upper end portion 15 of the container body 10 are overlapped with the first concave portion 12 and the second concave portion 22, the upper surface of the lid body 20 is horizontal. Since it is formed so as to be located above the position, the juice 41 accumulates on the upper surface of the lid 20. If comprised in this way, the circumference | surroundings of the container 1 and the turntable of a microwave oven will become difficult to get dirty. Furthermore, since the peripheral wall part 14 of the container main body 10 is formed in the reverse taper shape which spreads outward as described above, after the heating process of the dough 40 is finished, the container 1 is tilted with the peripheral wall part 14 and the lid is tilted. It is easy to throw away the sap 41 accumulated on the upper surface of the body 20.

最後に、図１２の（２）を参照して、蓋体２０を容器本体１０から外して、ソーセージ５０の成形工程を終了する。   Finally, referring to (2) of FIG. 12, the lid 20 is removed from the container body 10 and the molding process of the sausage 50 is completed.

尚、上記の第１の実施の形態では、容器はソーセージの成形に用いられるものであったが、他の食品の成形に用いられるものであってもよい。   In the first embodiment, the container is used for sausage molding. However, the container may be used for molding other foods.

又、上記の第１の実施の形態では、第１の凹部及び第２の凹部の各々はソーセージの形状に適した形状となっていたが、成形する食品に応じた形状であれば他の形状でもよい。   In the first embodiment, each of the first concave portion and the second concave portion has a shape suitable for the shape of the sausage. But you can.

更に、上記の第１の実施の形態では、容器本体及び蓋体の硬度は特定硬度に設定されていたが、他の硬度に設定されていてもよく、硬度６０〜８０に設定されると好ましい。   Furthermore, in said 1st Embodiment, although the hardness of the container main body and the cover body was set to specific hardness, it may be set to other hardness and it is preferable when it sets to hardness 60-80. .

更に、上記の第１の実施の形態では、容器本体及び蓋体はシリコン樹脂よりなるものであったが、他の素材よりなるものであってもよい。   Furthermore, in the first embodiment described above, the container body and the lid are made of silicon resin, but may be made of other materials.

更に、上記の第１の実施の形態では、蓋体は、容器本体に抜け止め状態に嵌合するものであったが、抜け止め状態に嵌合するものでなくてもよい。   Furthermore, in the first embodiment described above, the lid is fitted to the container main body in a retaining state, but may not be fitted in the retaining state.

更に、上記の第１の実施の形態では、容器本体の上端部と蓋体の上端部とのいずれもが第１の凹部と第２の凹部とが重なり合う時に、蓋体の上面の水平位置の上方に位置するものであったが、少なくともいずれか一方がそのように位置してもよい。又、いずれもがそのように位置しなくてもよい。   Furthermore, in the first embodiment described above, when both the upper end portion of the container body and the upper end portion of the lid body overlap the first concave portion and the second concave portion, the horizontal position of the upper surface of the lid body is changed. Although it was located above, at least one of them may be located as such. Also, none of them need to be so positioned.

更に、上記の第１の実施の形態では、貫通孔は蓋体の上面よりも上方に位置していたが、そのように位置しなくてもよい。   Furthermore, in the first embodiment described above, the through hole is located above the upper surface of the lid, but it need not be located as such.

更に、上記の第１の実施の形態では、堰部はその体積が第２の凹部の容積に等しくなるように設定されていたが、他の体積に設定されていてもよい。   Furthermore, in the first embodiment described above, the weir portion is set so that the volume thereof is equal to the volume of the second recess, but may be set to another volume.

更に、上記の第１の実施の形態では、第２の凹部は貫通孔を３つ有するものであったが、少なくとも一つ有するものであればよい。又、第２の凹部は貫通孔を有さないものであってもよい。   Furthermore, in the first embodiment described above, the second recess has three through holes, but it is sufficient if it has at least one. The second recess may not have a through hole.

更に、上記の第１の実施の形態では、蓋体は一対の摘み片を有するものであったが、摘み片を一つ以上有するものであってもよいし、摘み片を有さないものであってもよい。   Furthermore, in the first embodiment, the lid has a pair of knobs. However, the lid may have one or more knobs or may not have knobs. There may be.

更に、上記の第１の実施の形態では、電子レンジによる加熱工程後に蓋体を容器本体から外してソーセージの成形工程を終了していたが、この工程の終了後、蓋体を取り外した状態で容器本体をオーブンに入れ、更に加熱することでソーセージに焦げ目を付ける工程を加えてもよい。   Furthermore, in said 1st Embodiment, after the heating process by a microwave oven, the cover body was removed from the container main body and the sausage shaping | molding process was complete | finished, but after the completion | finish of this process, in the state which removed the cover body A step of scorching the sausage by placing the container body in an oven and further heating may be added.

１…容器
１０…容器本体
１１…上面
１２…第１の凹部
１３…嵌合雌部
１５…上端部
１６…縁
１７…内壁
２０…蓋体
２１…下面
２２…第２の凹部
２３…嵌合雄部
２４…上面
２５…上端部
２６…縁
２７…堰部
２８…貫通孔
４０…生地
５０…ソーセージ
尚、各図中同一符号は同一又は相当部分を示す。 DESCRIPTION OF SYMBOLS 1 ... Container 10 ... Container main body 11 ... Upper surface 12 ... 1st recessed part 13 ... Fitting female part 15 ... Upper end part 16 ... Edge 17 ... Inner wall 20 ... Lid body 21 ... Lower surface 22 ... 2nd recessed part 23 ... Fitting male Part 24 ... Upper surface 25 ... Upper end part 26 ... Edge 27 ... Weir part 28 ... Through hole 40 ... Dough 50 ... Sausage In addition, the same code | symbol in each figure shows the same or equivalent part.

Claims (3)

ソーセージの成形に用いる容器であって、
上面に、前記ソーセージの生地を入れることができる第１の凹部が形成された容器本体と、
下面に、前記第１の凹部に対向して重なり合う第２の凹部が形成された蓋体とからなり、
前記第２の凹部の縁の全周には、前記下面から外方に突出し、かつ、前記第１の凹部と重なり合う時に前記第１の凹部の縁の内壁全周に密着状態で沿うようにして前記第１の凹部の内部に入り込む堰部が形成され、
前記第２の凹部は、少なくとも一つの貫通孔を有し、
前記堰部は、その体積が前記第２の凹部の容積に等しくなるように設定され、
前記容器本体の上端部及び前記蓋体の上端部が、前記第１の凹部と前記第２の凹部とが重なり合う時に、前記蓋体の上面の水平位置の上方に位置し、
前記容器本体と、前記蓋体とは、シリコン樹脂よりなり、
前記シリコン樹脂は、硬度６０〜８０である、容器。 A container used to form sausage ,
On the upper surface, a container main body formed with a first recess into which the sausage dough can be placed;
On the lower surface, the lid is formed with a second recess that overlaps the first recess.
The entire circumference of the edge of the second recess protrudes outward from the lower surface, and when it overlaps with the first recess, the entire circumference of the inner wall of the edge of the first recess is in close contact with the second recess. A weir portion that enters the inside of the first recess is formed ;
The second recess has at least one through hole;
The dam portion is set so that its volume is equal to the volume of the second recess,
The upper end portion of the container body and the upper end portion of the lid body are located above the horizontal position of the upper surface of the lid body when the first recess and the second recess overlap.
The container body and the lid are made of silicon resin,
The container having a hardness of 60 to 80 . 前記貫通孔は、前記蓋体の上面よりも上方に位置する、請求項１記載の容器。 The through hole is located above the upper surface of the lid, the container of claim 1, wherein. 前記蓋体は、前記容器本体に抜け止め状態に嵌合する、請求項１又は請求項２記載の容器。 The lid is fitted in a state retained in the container main body, according to claim 1 or claim 2 container according.
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