JP6846942B2 - Food storage container - Google Patents

Description

The present invention relates to a food storage container for containing food.

Refrigerated storage is widely used as a method of preserving food. Foods to be stored are generally stored in containers with lids.

When the food is taken out of the refrigerator together with the container and served on the table, the temperature rises to room temperature. However, foods such as cut fruits, cut vegetables, pickles, and cold tofu are preferably kept at a low temperature until just before eating so as not to impair the taste. In addition, when cakes, ice creams, etc. are put in a container and taken out, there is a strong demand from consumers to keep them in a low temperature state in order to suppress their deterioration and melting.

In addition, in general, bacteria contained in foods are likely to grow under temperature conditions higher than 10 ° C. regardless of before and after cooking. Therefore, when the container containing food is taken out, it is preferable to keep the internal temperature of the container low. In this case, effective and continuous cold insulation in the container becomes an issue.

As a method for keeping food cold, a method of placing an ice pack on a container is widely used. However, for more effective cold insulation, various containers having a structure in which an ice pack can be arranged have been proposed.

For example, Patent Document 1 proposes a container in which a space is provided inside and above the container, which is separated from a space for arranging food. By arranging the ice pack in the other space, the food can be kept cold.

Further, Patent Document 2 proposes a container in which a cold insulating agent is arranged between a container body and a lid. Further, Patent Document 3 proposes a container in which a partition member having a plurality of ventilation holes at the bottom is arranged between the container body and the lid, and the food is kept cold by a cold insulating agent placed on the partition member. There is. Further, Patent Document 4 proposes a container for keeping food cold by arranging an inner lid having a recess for placing a cooling agent between the container body and the lid.

In such a conventional container, it is possible to store a desiccant, a deodorant, or the like in place of the ice pack or together with the ice pack. In the following description, media for adjusting the atmosphere inside the container, such as an ice pack, a desiccant, a deodorant, and a deodorant, may be collectively referred to as an "atmosphere adjuster".

Japanese Unexamined Patent Publication No. 8-301255 Japanese Unexamined Patent Publication No. 2012-32087 Jikkai Sho 55-130178 Draft Registration No. 3162214

The container proposed in the above patent document has various points to be improved. In the container proposed in Patent Document 1, since the space in which the ice pack is arranged and the space in which the food is arranged do not communicate with each other, there is a possibility that the food cannot be sufficiently cooled.

Further, the container proposed in Patent Document 2 has a structure in which the ice pack can come into direct contact with food. Therefore, the ice pack is easily contaminated by food. In addition, when food or seasoning enters a plurality of holes formed in the ice pack, cleaning the ice pack is troublesome. Further, a special ice pack corresponding to the shape of the container body is required, which imposes a heavy cost burden.

Further, in the container proposed in Patent Document 3, when food or seasoning comes into contact with the partition member, the ice pack is contaminated through the ventilation holes. Further, since the container body and the partition member are both made of foamed plastic, the sealing force is weakened each time the container is opened and washed, and the heat insulating performance may be deteriorated.

Further, in the container proposed in Patent Document 4, ventilation holes are formed only at the four corners of the inner lid on which the ice pack is placed. With such a structure, the cooling / cooling effect of food may be insufficient.

In view of the above problems, an object of the present invention is to provide a food storage container having high cooling performance when keeping food cold and capable of keeping the food at a low temperature for a long time.

As a result of diligent studies to solve the above problems, the present inventor can store foods by using any or commercially available atmosphere conditioner owned by each household. I will provide a. The food storage container according to the present invention includes a container body, a lid, and an inner plate.

The present invention is configured as follows.
[1] A food storage container for storing food, which has a main body bottom portion and a main body peripheral wall portion extending upward from the peripheral edge of the main body bottom portion, and forms a storage space in which the upper portion is open. It has a lid that closes the storage space by covering the upper part of the storage space, and is formed of synthetic resin, is removable from the container body, has a plate-shaped bottom plate, and has a plate-shaped bottom plate. A middle plate that divides the storage space into a lower food space and an upper adjustment space by the bottom of the plate is provided, and the bottom of the middle plate communicates the food space with the adjustment space. A food storage container in which a plurality of vent holes and a plurality of protrusions protruding toward the adjustment space side are formed.
[2] The cross-sectional areas of the plurality of ventilation holes are 3 mm ² or more and 80 mm ² or less, respectively.
The food storage container according to [1], wherein the ratio of the total cross-sectional area of the plurality of vents to the area of the bottom of the inner plate is 2% or more and 20% or less.
[3] The food storage container according to [1] or [2], wherein the ratio of the total projected area of the plurality of protrusions to the area of the bottom of the inner plate is 10% or more and 50% or less.
[4] The food storage container according to any one of [1] to [3], wherein the height of the plurality of protrusions is 2 mm or more and 5 mm or less.
[5] The middle plate has a middle plate peripheral wall portion extending upward from the peripheral edge of the middle plate bottom portion and a flange portion extending outward from the upper end of the middle plate peripheral wall portion, and the main body peripheral wall portion has a main body peripheral wall portion. The upper end portion has a stepped portion protruding outward, the middle plate comes into contact with the stepped portion only by the flange portion, and the bottom portion of the middle plate and the peripheral wall portion of the middle plate are between the container body and the container body. The food storage container according to any one of [1] to [4], which is arranged so as to form a gap between the two.

The present invention is provided with an inner plate that can be attached to and detached from the container body, and by placing a cooling agent as an atmosphere adjusting agent on the inner plate, the inside of the container can be kept cold, and the cooling performance is high. , Food can be kept at low temperature for a long time. Further, by placing a desiccant, a deodorant, or the like as an atmosphere adjusting agent on the inner plate, the drying effect and the deodorizing effect can be exhibited in the container.

Further, by placing the atmosphere adjusting agent on the protrusion of the inner plate, the contact between the atmosphere adjusting agent and the food can be suppressed. As a result, it is possible to suppress accidental ingestion of the atmosphere adjusting agent and contamination of the atmosphere adjusting agent. The shape and size of the atmosphere adjusting agent can be arbitrary as long as it can be placed on the inner plate.

It is sectional drawing of the food preservation container which concerns on embodiment. It is a top view of the middle plate which concerns on embodiment. It is a top view of the bottom of the inner plate which concerns on 1st Example. It is a top view of the bottom of the inner plate which concerns on 2nd Example. It is a top view of the bottom of the inner plate which concerns on 3rd Example. It is a top view of the bottom of the inner plate which concerns on 4th Example. It is a top view of the bottom of the inner plate which concerns on 5th Example. It is a top view of the bottom of the inner plate which concerns on 6th Example. It is a top view of the bottom of the inner plate which concerns on 7th to 10th Examples. It is a table which shows the dimension in each Example and each comparative example. It is a table which shows the evaluation result of each Example and each comparative example. It is a top view of the bottom of the inner plate which concerns on 1st comparative example. It is a top view of the bottom of the middle plate which concerns on 2nd comparative example.

A mode for carrying out the present invention (hereinafter, referred to as “the present embodiment”) will be described in detail with reference to the drawings as necessary. The present invention is not limited to the following forms, and can be variously modified and implemented within the scope of the gist thereof.

The food storage container 1 (hereinafter, simply referred to as “container 1”) is mainly made of synthetic resin. As shown in FIG. 1, the container 1 includes a container body 2, a lid 3, and a middle plate 4, and is a box-shaped container that can be sealed.

The container main body 2 has a main body bottom portion 21 and a main body peripheral wall portion 22. The main body peripheral wall portion 22 is connected to the peripheral edge of the main body bottom portion 21 and is formed so as to extend upward. A step portion 22a protruding outward is formed at the upper end portion of the main body peripheral wall portion 22. The container body 2 forms a storage space 23 having an open upper portion inside the container body 2.

The lid 3 is detachably configured with respect to the main body peripheral wall portion 22 of the container body 2. The lid 3 fits with the upper end of the container body 2 and covers the upper part of the storage space 23, so that the storage space 23 can be closed.

The middle plate 4 has a middle plate bottom portion 41, a middle plate peripheral wall portion 42, and a flange portion 43. The bottom plate 41 is a plate-shaped member formed to be slightly smaller than the cross-sectional shape of the storage space 23 of the container body 2. The inner plate peripheral wall portion 42 is formed so as to extend upward from the peripheral edge of the inner plate bottom portion 41. The flange portion 43 extends outward from the upper end of the inner plate peripheral wall portion 42.

The middle plate 4 is arranged in the accommodation space 23. At this time, the middle plate 4 is arranged so that the middle plate 4 comes into contact with the step portion 22a of the container body 2 only by its flange portion 43, and the inner plate bottom portion 41 and the inner plate peripheral wall portion 42 form a gap between the inner plate portion 41 and the container main body 2. Will be done. The inner plate 4 can be easily attached to and detached from the container body 2, and the container 1 can be used without arranging the inner plate 4 in the accommodation space 23.

The accommodation space 23 is divided into two spaces by arranging the middle plate 4. Specifically, the accommodation space 23 is divided into a food space 23a closer to the lower side and an adjustment space 23b closer to the upper side. The food space 23a accommodates the food F to be stored. The adjusting space 23b accommodates an ice pack C, which is an example of an atmosphere adjusting agent. The ice pack C is placed on the middle plate 4.

Further, the middle plate bottom portion 41 of the inner plate 4 is formed with a plurality of ventilation holes 41a and a plurality of protrusions 41b. The ventilation hole 41a penetrates the bottom portion 41 of the inner plate in the thickness direction. A plurality of such ventilation holes 41a are formed in the bottom portion 41 of the inner plate. The ventilation hole 41a communicates the food space 23a and the adjustment space 23b. As a result, the air in the adjusting space 23b cooled by the ice pack C flows into the food space 23a through the ventilation holes 41a and is provided to keep the food F cold.

The protrusion 41b projects upward from the upper surface of the bottom plate 41. Since the lower surface of the ice pack C placed on the middle plate 4 is supported by the apex of the protrusion 41b, the contact between the ice pack C and the ventilation hole 41a is suppressed.

Here, it is preferable that the cross-sectional areas of the ventilation holes 41a of the inner plate 4 are 3 mm ² or more and 80 mm ^{2 or less, respectively.} When the cross-sectional area of the ventilation hole 41a is 3 mm ² or more, the ventilation hole 41a is less likely to be blocked by water droplets condensed in the container 1, and the inside of the ventilation hole 41a can be easily cleaned with a cleaning tool such as a sponge. Further, if the cross-sectional area of the vent hole 41a is 80 mm ² or less, even if the food F contained in the container body 2 becomes bulky and comes into contact with the lower surface of the bottom plate 41, the food F and the seasoning are vented. It is difficult to invade the inside of 41a. As a result, it is possible to prevent the ice pack C from coming into contact with the food F and the seasoning. The cross-sectional area of the ventilation hole 41a is more preferably 5 mm ² or more and 50 mm ² or less, and further preferably 5 mm ² or more and 30 mm ² or less.

Further, the ratio of the total cross-sectional area of the plurality of ventilation holes 41a to the area of the bottom plate 41 is preferably 2% or more and 20% or less. Here, the "area of the bottom plate 41" means the area of the area occupied by the outer edge of the bottom plate 41 of the middle plate. In other words, the "area of the bottom plate 41 of the inner plate" means the area of the bottom portion 41 of the flat plate shape in which the ventilation holes 41a and the protrusions 41b are not formed. When the above ratio is 2% or more and 20% or less, it is easy to wash the middle plate 4 with a sponge or the like, and it is easy to restore the middle plate 4 to a clean state.

The cross-sectional shape of the ventilation hole 41a is not limited to this embodiment, and any shape can be adopted. For example, as the cross-sectional shape of the ventilation hole 41a, not only geometric patterns such as ellipse, rectangle, rhombus, triangle, and polygon, but also star-shaped, heart-shaped, bale-shaped, and diamond-shaped ones with rich design are adopted. You can also do it. Further, the shapes of the ventilation holes 41a may all have the same shape, or may have a plurality of types of shapes.

Further, the height H of the protrusion 41b (that is, the distance from the upper surface of the bottom plate 41 to the apex of the protrusion 41b) is preferably 2 mm or more and 5 mm or less. When the height H of the protrusion 41b is 2 mm or more, a gap can be surely formed between the ice pack C supported by the protrusion 41b and the upper surface of the bottom plate 41 of the inner plate. As a result, even when the food F or the seasoning contained in the food space 23a comes into contact with the lower surface of the bottom plate 41 and enters the ventilation hole 41a, the contact between the ice pack C and the food F is maintained. It is suppressed. On the other hand, when the height H is 5 mm or less, it is easy to wash the middle plate 4 with a sponge or the like, and it is easy to restore the middle plate 4 to a clean state. The height H of the protrusion 41b is more preferably 2 mm or more and 4 mm or less.

Further, the ratio of the total projected area of the plurality of protrusions 41b to the area of the bottom plate 41 is preferably 10% or more and 50% or less. Here, the "projected area of the protrusion 41b" means the area of the area occupied by the shadow when each protrusion 41b is projected on a surface parallel to the bottom portion 41 of the inner plate. When the ratio is 10% or more and 50% or less, a gap can be surely formed between the cold insulating agent C supported by the protrusion 41b and the upper surface of the bottom plate 41. As a result, even when the food F or the seasoning contained in the food space 23a comes into contact with the lower surface of the bottom plate 41 and enters the ventilation hole 41a, the contact between the ice pack C and the food F is suppressed. Will be done. In addition, the inner plate 4 can be easily washed with a sponge or the like, and the inner plate 4 can be easily restored to a clean state. The above ratio is more preferably 10% or more and 40% or less, and further preferably 15% or more and 35% or less.

The shape of the protrusion 41b is not limited to this embodiment, and any shape can be adopted. For example, as the shape of the protrusion 41b, not only geometric patterns such as various pillars (bottom surface is circular, elliptical, rectangular, rhombus, triangle, polygon), but also design such as star shape, heart shape, bale shape, diamond shape, etc. (Including shapes including), hemispheres, pyramids, etc. can be adopted. Further, the protrusions 41b may all have the same shape or may have a plurality of types of shapes. From the viewpoint of suppressing contamination of the ice pack C, the protrusion 41b preferably has a pillar shape.

The width dimension of the flange portion 43 of the middle plate 4 is preferably 1 mm or more and 5 mm or less. When the dimensions are 1 mm or more and 5 mm or less, even if the container body 2 is slightly deformed and expanded, the middle plate 4 can be arranged in the accommodation space 23 without falling off from the step portion 22a. The width dimension of the flange portion 43 is more preferably 1 mm or more and 3 mm or less.

Further, it is preferable that the container body 2 and the inner plate 4 are in contact with each other only at the step portion 22a and the flange portion 43. Such a form can be obtained by making the inclination of the inner plate peripheral wall portion 42 with respect to the vertical direction larger than the inclination of the main body peripheral wall portion 22 with respect to the vertical direction. According to this form, the transfer of heat from the inner plate 4 to the container body 2 can be suppressed, and the cold insulation performance when the ice pack C is placed on the inner plate 4 can be improved.

Further, it is preferable that the container body 2, the lid 3 and the inner plate 4 are made of synthetic resin. If it is a synthetic resin, it can be refrigerated and frozen, and can be microwave-heated after the ice pack C is taken out from the adjustment space 23b. The synthetic resin material is not particularly limited, for example, low density polyethylene (LDPE), high density polyethylene (HDPE), polystyrene, crystalline polyethylene terephthalate, amorphous polyethylene terephthalate, polyvinyl chloride, polycarbonate, polypropylene and the like. Can be adopted. Further, the synthetic resin material may be a single type or a combination of a plurality of types. The synthetic resin material is preferably polypropylene from the viewpoints of heat resistance, cold resistance, molding processability, and cost.

Further, the container 1 can be manufactured by using a known molding processing method. Examples of the molding processing method include thermoforming, injection molding, vacuum forming and the like. When molding by the vacuum forming method, the sheet thickness before molding must be 0.5 mm or more and 2.5 mm or less in order to suppress heat conduction and sufficiently exhibit moisture barrier property and odor barrier property. Is preferable.

As the atmosphere adjusting agent arranged in the adjusting space 23b, a known one can be used instead of the cooling agent C or together with the cooling agent C. Examples of the known atmosphere adjusting agent include a heat insulating material, a desiccant, a deodorant, a freshness preserving agent, an ethylene absorbent, a preservative, and an insect repellent. General cold packs packaged with non-woven fabric or synthetic resin film have a particularly high retention rate in each household. The shape of these ice packs becomes fluid when thawed, and the lower surface of these ice packs becomes flat compared to the solidified state when frozen. However, according to the present embodiment, since the ice pack is supported by the protrusion 41b of the middle plate 4, it can be used without contacting the upper surface of the bottom portion 41 of the middle plate.

Further, the size of the bottom portion 41 of the inner plate shall be the same as or smaller than the opening of the container body 2. When the size of the bottom plate 41 of the inner plate is smaller than the opening of the container body 2, the flange portion 43 of the inner plate 4 and the container body 2 are arranged so that the inner plate 4 can be stably arranged in the accommodation space 23. It is necessary that the step portion 22a and the step portion 22a are overlapped with each other by a predetermined amount. The ratio of the portion where the flange portion 43 and the step portion 22a overlap to the total area of the flange portion 43 may be 30% or more and 100% or less. When the ratio is 30% or more and 100% or less, the middle plate 4 can be stably arranged in the accommodation space 23.

Further, by making the size of the middle plate 4 slightly smaller than the opening of the container body 2, a gap is formed between the opening and the middle plate 4, so that the middle plate 4 is inserted by inserting a finger into the gap. It can be easily taken out from the container body 2. From such a viewpoint, the ratio of the portion where the flange portion 43 and the step portion 22a overlap to the total area of the flange portion 43 is more preferably 30% or more and 97% or less, and further preferably 50%. More than and less than 97%.

In addition, as long as the solution of the problem is not impaired, a raised portion or the like that rises upward can be formed in a part or a plurality of parts of the main body bottom portion 21 of the container main body 2. Further, auxiliary materials such as a colander, a steam valve, a drain plug, and a water absorption layer can be installed as long as the solution of the problem is not impaired.

Further, the shape of the container body 2 is not limited to the present embodiment, and if it is a shape that can accommodate food such as cooked rice, it may be a square, a rectangle, a circle, an oval shape, a bowl shape, or the like. You may. Further, it is preferable that the lid body 3 exhibits an appropriate airtightness when fitted with the upper end portion of the container body 2. As a result, it is possible to prevent outside air from entering the accommodation space 23, and it is possible to prevent food F from leaking when the container 1 rolls over.

Hereinafter, the present embodiment will be described in detail based on the examples. However, the present invention is not limited to these examples.

The method for producing the food preservation container prepared in Examples and Comparative Examples is as follows.

Using a polypropylene sheet (thickness 1.2 mm), a container body 2 (volume = 1100 mL) and a lid 3 having the shapes shown in FIG. 1 were manufactured by a vacuum forming method. Further, using a polypropylene sheet (thickness 0.9 mm), a middle plate having the middle plate bottom portion 41 shown in FIGS. 3 to 9, 12 and 13 was manufactured by a vacuum forming method. Each dimension of the manufactured container is shown in the table of FIG. The measurement method of each dimension is as follows.

[Measurement of protrusion height]
The height H of the protrusions 41b, 411b, 412b, 413b, 414b, 415b, 416b, 417b is first cut by a small cutter so as to include the apex and bottom of each protrusion to prepare a section, and in the cross section of the section. It was measured using a caliper.

[Measurement of projected area of protrusions]
The projected area of the protrusions 41b, 411b, 412b, 413b, 414b, 415b, 416b, 417b was calculated based on the dimensions of each protrusion measured using a caliper.

[Measurement of total cross-sectional area of vents]
For the total cross-sectional area of the vents 41a, 411a, 412a, 413a, 414a, 415a, 416a, 417a, measure the dimensions of each vent using a caliper, calculate each cross-sectional area based on each dimension, and all. Was added up.

The cooked rice preparation method and evaluation method used in Examples and Comparative Examples are as follows.

[Preparation of cooked rice and evaluation of cold insulation]
Using the containers of Examples and Comparative Examples, cooked rice was prepared and an aging test was carried out according to the following procedures (1) to (5).
(1) Rice cooking: 600 g of Koshihikari non-washed rice produced in Mie Prefecture was cooked using 798 g of tap water (1.33 times the weight of non-washed rice) by the non-washed rice course of an IH electric kettle (manufactured by Zojirushi).
(2) Filling: Immediately after cooking rice by the method of (1), mix well with a rice scoop so that the cooked rice in the kettle becomes uniform, and 150 g of the cooked rice is stored in the container body 2 so that the thickness becomes uniform. The space was filled. After filling, the accommodation space was covered with the lid 3. In addition, a temperature sensor was attached to the cooked rice to measure the temperature of the cooked rice.
(3) Allowing to cool: The cooked rice after sealing was allowed to cool at room temperature (23 ° C.) until the surface temperature reached 40 ° C.
(4) Preparation of ice pack: The ice pack was placed on an inner plate on which the ice pack (nonwoven fabric packaged product, 30 g × 2 pieces) frozen for 12 hours or more was placed, and the storage space was covered with the lid 3.
(5) Aging: A container was placed in a constant temperature and humidity chamber (temperature set at 30 ° C. and relative humidity set at 60%) and aged for 4 hours, and the change over time in the temperature of cooked rice was measured.

[Evaluation of food cooling property]
Food cooling was evaluated at the lowest temperature reached by cooked rice after the start of aging.

[Evaluation of cold insulation]
The cold insulation property was evaluated according to the following criteria.
◯: The time when the temperature of cooked rice rises below 25 ° C and reaches 25 ° C rises for 2 hours or more and less than 3 hours from the start of aging Δ: After the temperature of cooked rice falls below 25 ° C, it rises. Time to reach 25 ° C is 1 hour or more and less than 2 hours from the start of aging ×: After the temperature of cooked rice is less than 25 ° C, the time to rise to 25 ° C is less than 1 hour from the start of aging, or cooked rice Temperature does not reach 25 ° C

[Evaluation of antifouling property of ice pack]
Using the containers of Examples and Comparative Examples, potato salad was prepared and an aging test was carried out according to the following procedures (1) to (4).
(1) Cooking: Potato salad was cooked and stored in a large amount in the container body 2. Specifically, when the middle plate was attached, an amount of potato salad adhering to the lower surface of the bottom portion 41 of the middle plate was contained.
(2) Allowing to cool: At room temperature (23 ° C.), the potato salad was allowed to cool until the surface temperature reached 40 ° C.
(3) Preparation of ice pack: The ice pack is attached to the container body 2, and after confirming that the potato salad is attached to the lower surface of the bottom 41 of the middle plate, the ice pack is frozen for 12 hours or more (non-woven packaged product, 30 g). × 2) was placed on the upper surface of the inner plate, and the accommodation space was covered with the lid 3.
(4) Aging: Aging was carried out in a constant temperature and humidity chamber (temperature set at 30 ° C. and relative humidity of 60%) for 4 hours, and the state of contamination of the ice pack C with potato salad was evaluated.
[Evaluation of antifouling property]
○: No stain ×: With stain

[Easy to wash]
A sensory evaluation of the ease of cleaning the container was performed by 100 housewives in their 20s to 50s. Specifically, a dishwashing sponge (3M, Scotch-Brite® antibacterial urethane sponge S-21KS) is impregnated with tap water, and a dishwashing detergent (Asahi Kasei Home Products Co., Ltd. Frosch® Aloe Vera) is applied. The ease of washing (how to hit the sponge) when the container was washed after taking out the rice prepared by the above-mentioned preparation method by dropping 3 drops was evaluated. The evaluation of the inner plate of Comparative Example 1 (one having no vent holes or protrusions and having a flat inner plate bottom 41 (see FIG. 12)) was given a score of 5, and was given a score of 1 to 5 based on this. evaluated.
[Evaluation of ease of cleaning]
The average value of the evaluations of 100 panelists was calculated and evaluated according to the following criteria.
⊚: 4 points ≤ average value ≤ 5 points ○: 3 points ≤ average value <4 points Δ: 2 points ≤ average value <3 points ×: 1 point ≤ average value <2 points

Each Example and Comparative Example will be described in detail. The shapes of the container body and the lid used as Examples and Comparative Examples are the same as those of the container body 2 and the lid 3 of the above-described embodiment. On the other hand, in the middle dishes used as Examples and Comparative Examples, the shapes of the ventilation holes and protrusions formed on the bottom plate of the middle plate are the shapes of the ventilation holes 41a and protrusions 41b formed on the bottom plate 41 of the middle plate of the above-described embodiment. Different from.

[Example 1]
As shown in FIG. 3, a middle plate having ventilation holes 411a and protrusions 411b formed in the bottom portion 41 of the middle plate was manufactured by the above-mentioned manufacturing method. The sizes of the vents 411a and the protrusions 411b are as shown in the table of FIG.

The evaluation results are shown in the table of FIG. Good results were obtained for all items of the cold state of cooked rice, the antifouling property of the ice pack C, and the ease of cleaning the inner plate.

[Example 2]
As shown in the tables of FIGS. 4 and 10, a middle plate having the same shape as that of the first embodiment was manufactured and carried out except for the number of ventilation holes 412a formed in the bottom portion 41 of the middle plate, the cross-sectional area and the ratio of the total thereof. The results of the same evaluation as in Example 1 are shown in the table of FIG. Good results were obtained for all items of the cold state of cooked rice, the antifouling property of the ice pack C, and the ease of cleaning the inner plate.

[Example 3]
As shown in the tables of FIGS. 5 and 10, a middle plate having the same shape as that of Example 1 was manufactured except for the number of ventilation holes 413a formed in the bottom portion 41 of the middle plate, the cross-sectional area, and the ratio of the total thereof. The results of the same evaluation as in Example 1 are shown in the table of FIG. Good results were obtained for all items of the cold state of cooked rice, the antifouling property of the ice pack C, and the ease of cleaning the inner plate.

[Example 4]
As shown in the tables of FIGS. 6 and 10, a middle plate having the same shape as that of Example 1 was manufactured except for the number of ventilation holes 414a formed in the bottom portion 41 of the middle plate, the cross-sectional area, and the ratio of the total thereof. The results of the same evaluation as in Example 1 are shown in the table of FIG. The cold state of cooked rice and the antifouling property of the ice pack C were good results.

[Example 5]
As shown in the tables of FIGS. 7 and 10, a middle plate having the same shape as that of Example 3 was manufactured except for the shape, number, and the ratio of the total of the projected areas of the protrusions 415b formed on the bottom portion 41 of the middle plate. The results of the same evaluation as in Example 1 are shown in the table of FIG. The cold state of cooked rice and the ease of cleaning the inner plate were good results, but the antifouling property of the ice pack C was insufficient.

[Example 6]
As shown in the tables of FIGS. 8 and 10, a middle plate having the same shape as that of the second embodiment was manufactured except for the ratio of the number of protrusions 417b formed on the bottom portion 41 of the middle plate and the total projected area. The results of the same evaluation as in Example 1 are shown in the table of FIG. Good results were obtained for all items of the cold state of cooked rice, the antifouling property of the ice pack C, and the ease of cleaning the inner plate.

[Example 7]
As shown in the tables of FIGS. 9 and 10, the ratio of the total shape, number and projected area of the protrusions 417b formed on the bottom plate 41 to the total number and cross-sectional areas of the ventilation holes 417a. The table of FIG. 11 shows the results of producing a medium plate having the same shape as that of Example 1 except for the above and performing the same evaluation as that of Example 1. Good results were obtained for all items of the cold state of cooked rice, the antifouling property of the ice pack C, and the ease of cleaning the inner plate.

[Example 8]
As shown in the tables of FIGS. 9 and 10, a middle plate having the same shape as that of Example 7 was manufactured except for the height H of the protrusion 417b formed on the bottom portion 41 of the middle plate, and the same as that of Example 1. The results of the evaluation are shown in the table of FIG. The cold insulation state of cooked rice and the ease of cleaning the inner plate were good results, but the antifouling property of the ice pack C was insufficient.

[Example 9]
As shown in the tables of FIGS. 9 and 10, a middle plate having the same shape as that of Example 7 was manufactured except for the height H of the protrusion 417b formed on the bottom portion 41 of the middle plate, and the same as that of Example 1. The results of the evaluation are shown in the table of FIG. Good results were obtained for all items of the cold state of cooked rice, the antifouling property of the ice pack C, and the ease of cleaning the inner plate.

[Example 10]
As shown in the tables of FIGS. 9 and 10, a middle plate having the same shape as that of Example 7 was manufactured except for the height H of the protrusion 417b formed on the bottom portion 41 of the middle plate, and the same as that of Example 1. The results of the evaluation are shown in the table of FIG. The cold state of cooked rice and the antifouling property of the ice pack C were good results.
[Comparative Example 1]

As shown in the tables of FIGS. 12 and 10, a middle plate having the same shape as that of the first embodiment was manufactured except that the bottom portion 41 of the middle plate was not formed with vent holes and protrusions and had a flat plate shape. The results of evaluation in the same manner as in Example 1 are shown in the table of FIG. The result was that the cold storage of cooked rice was poor.
[Comparative Example 2]

As shown in the tables of FIGS. 13 and 10, a middle plate having the same shape as that of Example 3 was manufactured except that no protrusion was formed on the bottom portion 41 of the middle plate, and the same evaluation as in Example 1 was performed. The results are shown in the table of FIG. The cold insulation condition of cooked rice was good, but the antifouling property of the ice pack C was insufficient.
[Comparative Example 3]

The table of FIG. 11 shows the results of the same evaluation as in Example 1 except that the inner plate is not provided and the ice pack C is placed on the lid 3. The result was that the cold storage of cooked rice was poor.

1 Food storage container 2 Container body 21 Main body bottom 22 Main body peripheral wall 22a Step 23 Storage space 23a Food space 23b Adjustment space 3 Lid 4 Middle plate 41 Middle plate bottom 41a, 411a, 412a, 413a, 414a, 415a , 416a, 417a Ventilation holes 41b, 411b, 412b, 413b, 414b, 415b, 416b, 417b Protrusion 43 Flange part C Cooling agent (atmosphere adjusting agent)
F food

Claims (1)

A food storage container for storing food
A container main body having a main body bottom portion and a main body peripheral wall portion extending upward from the peripheral edge of the main body bottom portion, and forming a storage space in which the upper portion is open.
A lid that closes the accommodation space by covering the upper part of the accommodation space,
It is made of synthetic resin, is removable from the container body, has a plate-shaped bottom plate, and the storage space is divided into a food space on the lower side and an adjustment space on the upper side by the bottom of the middle plate. Equipped with a medium plate that divides into
The peripheral wall portion of the main body has a stepped portion protruding outward at the upper end portion thereof.
The middle plate has a middle plate peripheral wall portion extending upward from the peripheral edge of the middle plate bottom portion and a flange portion extending outward from the upper end of the middle plate peripheral wall portion, and the flange portion alone serves as the step portion. The bottom of the inner plate and the peripheral wall of the inner plate are arranged so as to form a gap between the bottom of the inner plate and the peripheral wall of the inner plate.
At the bottom of the inner plate, there are a plurality of ventilation holes that communicate the food space and the adjustment space, and a plurality of columns that project toward the adjustment space side and extend linearly in a plan view. Protrusions and are formed,
The ratio of the total projected area of the plurality of protrusions to the area of the bottom of the inner plate is 20.0 % or more and 30.1 % or less.
A food storage container having a plurality of protrusions having a height of 2 mm or more and 4 mm or less.

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