JPH01167072A - Packing structure of fermented soybeans - Google Patents

Abstract

PURPOSE:To easily make fermented soybeans well sticky by crumble by hand a bag made of soft synthetic resin film liquid-impermeable and gas-permeable, in which only the fermented soybeans or the fermented soybeans, dip and mustard, etc. are contained. CONSTITUTION:A specified volume of fermented soybeans 2 is contained by a heat-seal 6 into a bag 1 made of a soft synthetic resin film with a liquid- impermeability and a gas-permiability such as polyethylene, polypropylene, nylon, etc. Dip 3 mainly made of soy sauce and mustard, etc. are preferably contained together with the fermented soybeans in the transparent bag 1. As the fermented soybeans 2 are brought into contact mutually and moved and rolled in every direction when the bag 1 is crumbled by both hands (a, a) from the out side before use, the fermented soybeans become sufficiently sticky in much shorter time, compared with mixing the soybeans by chopsticks or the like. In this way, dip 3 and mustard 4, etc. can be mixed well with the fermented soybeans 2 by crumpling with hands.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention, which is in the field of industrial application, generally relates to a packaging structure for natto, and specifically relates to a packaging structure for natto that can be sufficiently and easily made into a stringy state. This is related to the packaging structure that can be used.

``Conventional technology'' Recently, the packaging structure for natto has been to put a fixed amount of steamed white soybeans into a plate-shaped or cup-shaped container made of Styrofoam or waterproof paper, and add natto bacteria to the container. There is a container in which the soybeans are kept warm for a period of time to ferment and become natto, and then a perforated polyethylene film or the like is interposed and a lid with many small holes is glued to seal the natto in the container.
There is also a set of sauce and mustard packed in a bag made of synthetic resin film.

"Problems to be Solved by the Invention" The conventional packaging structure described above requires that the user remove the lid of the container, add sauce or mustard to the natto in the container, and use chopsticks or the like while the natto is still in the container. People eat natto by stirring it until it becomes stringy.

Natto only develops its original flavor and taste when it is stirred and eaten until it becomes sufficiently stringy (a state in which mucus threads become entangled with the beans, making the original shape of the beans unclear). In order to achieve a sufficiently stringy state like this by stirring with chopsticks, it is necessary to spend a considerable amount of time, apply considerable force, and stir at a considerable speed. ) It is preferable to stir the mixture in a sturdy container with a volume of approximately four times or more.

However, the capacity of the conventional container is insufficient (at most twice the volume of natto), and the natto tends to fly out of the container when stirred with chopsticks, etc. Furthermore, since the container is made of the above-mentioned material, it is difficult to use chopsticks. If you use too much force or stir too fast, your chopsticks will stick into the container, making it almost impossible to stir until the container is sufficiently stringy.Furthermore, these containers will bulk up when thrown away, leaving behind mucus. There are problems such as sticking to other objects and staining them.

Also, stirring with chopsticks takes a considerable amount of time as mentioned above, and requires a certain amount of speed.
There are also problems such as children and elderly people not being able to stir the mixture sufficiently.

An object of the present invention is to eliminate the above-mentioned drawbacks and provide a packaging structure that can easily and quickly bring natto into a sufficiently stringy state by hand-pulling it.

In order to achieve the above-mentioned object, the present invention stores natto alone or natto with sauce and mustard in a bag made of a liquid-impermeable and breathable soft synthetic resin film. We have adopted an enclosed structure.

``Operation'' When natto is picked up by hand while still sealed in the bag, the natto inside touches each other, and the natto that touch each other inside the bag rolls in a directionless manner, and in this process rapidly becomes stringy. Become.

Once the bag has become sufficiently stringy, open the bag and transfer it to a container to eat, or if the bag does not contain sauce or mustard along with the natto, after opening the bag, remove the sauce from the opening. Add the mustard, turn the open part upwards, and stir a little.
Mix the sauce and mustard with the natto before eating.

"Embodiments" Preferred embodiments of the present invention will be described below with reference to the drawings.

Figures 1 to 3 show the first example, and are made of flexible synthetic resin films that are impermeable to liquids and have air permeability (low gas barrier properties), such as polyethylene, polypropylene, nylon, etc. A fixed amount of natto 2 is sealed in a bag 1 by heat sealing 6. Preferably, the bag l is transparent.

When enclosing the natto 2 in the bag 1 in this manner, it is possible to enclose the natto 2 that has not yet finished, but it is preferable for production to enclose the natto 2 in the following manner.

In other words, a flexible long synthetic resin film of a certain width that is liquid-impermeable and breathable, such as polyethylene, is rolled out in a longitudinally folded state, and then heat-sealed in the width direction at regular intervals. 5 is formed, and in the next step, the center of the heat-sealed portion 5 is sequentially cut in the width direction of the film to form a large number of bags 1 with the − side 61 open.

Put a fixed amount of steamed white soybeans to which natto bacteria has been added into each bag, place each bag 1 open in a preparation box (not shown), place it in an appropriate package in a room at about 40"C, and store it for 24 hours. 4
Fermentation is carried out for 8 hours, and after fermentation, one side 61 that is opened is sealed with a heat seal 6.

When manufactured in this way, the bag l has high heat retention, so
Bacillus natto ferments in a shorter time than usual.

Bag 1 may contain only natto 2, but it is desirable to contain sauce 3, mainly soy sauce, and mustard 4 at the same time. Sauce 3 and mustard 4 contain maltotriose (glucose) It is mixed with an aqueous solution of a natural polysaccharide, such as a neutral polysaccharide, in which three molecules have regular α1-4 bonds and α-1,6 bonds, and the resulting gel is cut into a certain shape and sealed. It is desirable for handling.

In this example, it is preferable to set the amount (bulk) of natto 2 to be somewhat smaller than the capacity of one bag l than in the sealed state where the bag l is filled with natto 2, and It is appropriate to enclose one to three-fourths of the amount of natto (a large amount of natto).

According to the natto packaging structure according to the above embodiment, when in use, by kneading the whole bag l with both hands a and a as shown in FIG. As the mixture moves while moving, it becomes sufficiently stringy in a much shorter time than when stirring with chopsticks or the like.

By massaging your hands in this way, you can make sauce 3 and mustard 4.
Also mixes well with natto 2.

Furthermore, since the bag 1 is made of the above-mentioned material, it can be made small and thrown away, and by wrapping the unsealed part with other parts, it does not stain hands or other objects.

Therefore, this packaging structure is extremely convenient not only for home use but also for carrying when hiking or the like.

When opening the bag 1, open it from the opening section 11 shown in FIG.

A sample of natto aged under the same conditions, containing 100 g of natto, the volume of which is about 2 times the volume of bag 1;
When we tested five samples of 100g of natto placed in bowls about four times the volume of the natto, we found that when we massaged the former with our hands, we found that just a few parts of the natto were left in a stringy state (mucus). (The outline of soybeans becomes unclear)
However, the latter did not reach the same stringy state as the former even after stirring with chopsticks for 10 minutes.

In the above embodiment, if the sauce 3 and mustard 4 are not sealed together with the natto 2 in the bag 1, one bag 1 is opened after being rubbed with hands, another sauce or mustard is added to the bag 1, and the bag 1 is sealed. All you have to do is rub it with your hands, with the opened part facing up.

Instead of sealing one side 61 inside the bag 1 with the heat seal 6, a male and female fitting strip 60 is formed along the negative side 61 of the bag 1 as shown in FIG. 60 may be used to seal the negative side 61.

In addition, when enclosing sauce and mustard at the same time,
As mentioned above, if gelled sauce 3 and mustard 4 are not used in addition to the natural polysaccharide aqueous solution, 1 For example, as shown in FIGS. 5 and 6, a bag 1 is formed by heat sealing 5, Steamed white soybeans with natto bacteria added thereto are added and allowed to ripen, and then a portion slightly away from the open side 61 of the bag 1 is sealed with a heat seal 7, leaving a communicating portion 71° 71, to seal the natto 2. The sauce 3 and mustard seeds 4, each packed in a thin film bag, are placed in the outer portion 12 of the container.

It is also possible to seal the open side 61 by heat sealing 6 after that.

In this example, before kneading the bag 1, the outside portion 12 is pressed with fingers to cause the sauce 3 and mustard 4 inside to leak out from the communication portion 71 to the natto 2 side.

"Effects of the Invention" According to the packaging structure for natto according to the present invention, when the natto is loosened by hand while still in a bag without stirring with chopsticks as in the past, the natto can be mixed inside. Since the natto contacts each other and moves while rolling in no direction, it is possible to easily make the natto into a sufficiently stringy state in a very short time, and when transferring it to a plate, just squeeze the natto out of the bag by hand. often,
In addition, after use, the unsealed part can be wrapped with other parts, and the whole can be rolled up into a small ball and thrown away to avoid staining hands or other objects with mucus.

[Brief explanation of the drawing]

FIG. 1 is a partially cutaway plan view showing an example of the packaging structure according to the present invention, FIG. 2 is a sectional view taken along arrow A-A in FIG. Fig. 4 is a sectional view of another embodiment with the contents omitted, Fig. 5 is a plan view showing still another embodiment, and Fig. 6 is an arrow B in Fig. 5.
-B is a cross-sectional view along line B. Explanation of main symbols 1 in the figure is a bag made of a liquid-impermeable and breathable flexible film;
2 is natto, 3 is sauce, 4 is mustard, and 5°6.7 is heat seal. Patent applicant agent Patent attorney Shigeo Kawano Figure 1 Figure 2 Figure 3 Figure q

Claims (5)

[Claims] (1) A packaging structure for natto, characterized in that only natto, or natto, sauce, and mustard are sealed in a bag made of a liquid-impermeable and breathable soft synthetic resin film. (2) The natto packaging structure according to claim 1, wherein the flexible synthetic resin film is a polyethylene film or a polypropylene film. (3) The natto packaging structure according to claim 1 or 2, wherein the soft synthetic resin film is transparent. (4) The natto packaging structure according to any one of claims 1 to 3, wherein a required portion of the bag is sealed by heat sealing. (5) The natto packaging structure according to any one of claims 1 to 3, wherein at least one side of the bag is sealed by a male and female fitting strip.