JPH0234177Y2 - - Google Patents
Info
- Publication number
- JPH0234177Y2 JPH0234177Y2 JP1984119075U JP11907584U JPH0234177Y2 JP H0234177 Y2 JPH0234177 Y2 JP H0234177Y2 JP 1984119075 U JP1984119075 U JP 1984119075U JP 11907584 U JP11907584 U JP 11907584U JP H0234177 Y2 JPH0234177 Y2 JP H0234177Y2
- Authority
- JP
- Japan
- Prior art keywords
- container
- aluminum foil
- containers
- corrosion
- frozen
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired
Links
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 claims description 25
- 229910052782 aluminium Inorganic materials 0.000 claims description 25
- 239000011888 foil Substances 0.000 claims description 25
- 238000005260 corrosion Methods 0.000 claims description 16
- 235000011194 food seasoning agent Nutrition 0.000 claims description 16
- 230000007797 corrosion Effects 0.000 claims description 12
- 235000014347 soups Nutrition 0.000 claims description 10
- 235000013611 frozen food Nutrition 0.000 claims description 7
- 150000003839 salts Chemical class 0.000 claims description 5
- 229920003002 synthetic resin Polymers 0.000 claims description 5
- 239000000057 synthetic resin Substances 0.000 claims description 5
- -1 chlorine ions Chemical class 0.000 description 6
- 238000002474 experimental method Methods 0.000 description 6
- 238000010438 heat treatment Methods 0.000 description 6
- 229910052801 chlorine Inorganic materials 0.000 description 5
- 239000000460 chlorine Substances 0.000 description 5
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 4
- 230000001070 adhesive effect Effects 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 229920006242 ethylene acrylic acid copolymer Polymers 0.000 description 3
- 239000004615 ingredient Substances 0.000 description 3
- 230000014759 maintenance of location Effects 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- 229920000139 polyethylene terephthalate Polymers 0.000 description 3
- 239000005020 polyethylene terephthalate Substances 0.000 description 3
- ZAMOUSCENKQFHK-UHFFFAOYSA-N Chlorine atom Chemical compound [Cl] ZAMOUSCENKQFHK-UHFFFAOYSA-N 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 230000008018 melting Effects 0.000 description 2
- 238000002844 melting Methods 0.000 description 2
- 235000012149 noodles Nutrition 0.000 description 2
- 239000011780 sodium chloride Substances 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 1
- VEXZGXHMUGYJMC-UHFFFAOYSA-M Chloride anion Chemical compound [Cl-] VEXZGXHMUGYJMC-UHFFFAOYSA-M 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- JOYRKODLDBILNP-UHFFFAOYSA-N Ethyl urethane Chemical compound CCOC(N)=O JOYRKODLDBILNP-UHFFFAOYSA-N 0.000 description 1
- 239000004698 Polyethylene Substances 0.000 description 1
- 239000000853 adhesive Substances 0.000 description 1
- 238000004026 adhesive bonding Methods 0.000 description 1
- 239000000956 alloy Substances 0.000 description 1
- 229910045601 alloy Inorganic materials 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 230000002950 deficient Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000010304 firing Methods 0.000 description 1
- 235000019688 fish Nutrition 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 239000000155 melt Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 238000000465 moulding Methods 0.000 description 1
- 229920000573 polyethylene Polymers 0.000 description 1
- 235000021067 refined food Nutrition 0.000 description 1
- 238000010257 thawing Methods 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
Description
【考案の詳細な説明】
〔産業上の利用分野〕
本考案は、収容した冷凍食品や冷凍した塩分含
有調味汁の直火による解凍、加熱を行うための容
器に関する。[Detailed Description of the Invention] [Industrial Application Field] The present invention relates to a container for thawing and heating stored frozen foods and frozen salt-containing seasonings by direct fire.
従来、強度及び保形性に優れたJISに定める
3004相当アルミニウム箔で容器を形成し、凍結し
た塩分含有調味汁等を直接容器に入れるように構
成していた（例えば実公昭56−35020号公報）。
Conventionally, specified by JIS with excellent strength and shape retention.
A container is formed of aluminum foil equivalent to 3004, and frozen salt-containing seasoning soup, etc., is directly poured into the container (for example, Japanese Utility Model Publication No. 35020/1983).
しかし、運搬等において凍結調味汁の一部が溶
けることがあり、調味汁の塩素濃度が高いと、氷
解温度差に起因して、極めて塩素濃度の高い液状
の調味汁がアルミニウム箔容器に接触し、塩素イ
オンによつてアルミニウム箔容器が腐食され、容
器に穴があく欠点があつた。
However, some of the frozen seasoning may melt during transportation, and if the seasoning has a high chlorine concentration, the liquid seasoning with an extremely high chlorine concentration may come into contact with the aluminum foil container due to the difference in melting temperature. However, the aluminum foil container was corroded by chlorine ions, causing holes in the container.
その上、容器底面が直火加熱に伴つて大きく歪
みやすく、容器底面のうち冷凍食品から離間した
部分に、空焼きによる穴があきやすい欠点があつ
た。 In addition, the bottom of the container is easily distorted by direct heating, and holes are easily formed in the bottom of the container away from the frozen food due to dry baking.
本考案の目的は、凍結調味汁が溶けることに起
因して容器が損傷されることを十分に阻止すると
共に、直火加熱に伴う容器損傷を十分に防止する
点にある。 The purpose of the present invention is to sufficiently prevent damage to the container due to melting of frozen seasoning soup, and to sufficiently prevent damage to the container due to direct heating.
本考案の特徴構成は、直火加熱する外容器を、
保形性のあるアルミニウム箔で形成すると共に、
耐熱歪性を備えさせるために10μ以上の厚さに形
成し、
凍結した塩分含有調味汁を収容する内容器を、
耐食性のあるアルミニウム箔で形成すると共に、
耐熱歪性を備えさせるために10μ以上の厚さに形
成し、
前記内外容器の間にほぼ全体にわたつて合成樹
脂より成る防食層を設けたことにあり、その作用
効果は次の通りである。
The characteristic structure of this invention is that the outer container is heated by direct flame,
Formed with shape-retaining aluminum foil,
The inner container is formed to have a thickness of 10μ or more to provide heat distortion resistance, and contains the frozen salt-containing seasoning soup.
Made of corrosion-resistant aluminum foil,
It is formed to a thickness of 10μ or more in order to provide heat distortion resistance, and an anticorrosive layer made of synthetic resin is provided almost entirely between the inner and outer containers, and its effects are as follows. .
つまり、強度及び保形性に優れているが塩分に
よる腐食に弱いアルミニウム箔（たとえば、JIS
に定める3004相当品）から成る外容器と、強度及
び保形性に劣るが塩分による腐食に強いアルミニ
ウム箔（たとえばJISに定めるIN30相当品）から
成る内容器と組合わせることによつて、容器とし
ての強度的特性を十分に備えさせながら、たと
え、凍結調味汁の一部が溶けて、塩素イオン濃度
の極めて高い液状調味汁が出ても、内容器の作用
で塩素イオンによる容器破損を確実に防止でき
る。
In other words, aluminum foil has excellent strength and shape retention, but is susceptible to salt corrosion (for example, JIS
By combining an outer container made of aluminum foil (equivalent to 3004 specified in Even if some of the frozen seasoning melts and liquid seasoning with extremely high chloride ion concentration comes out, the action of the inner container will ensure that the container will not be damaged by chlorine ions. It can be prevented.
その上、内外両容器間に防食層を設けてあるか
ら、万一内容器に各種の原因で破損が生じても、
損傷が外容器まで到達せず、溶けた調味汁が外容
器に接触しない。したがつて、信頼性の高い状態
で、塩素イオンによる容器破損を無くせる。 Furthermore, since there is an anti-corrosion layer between the inner and outer containers, even if the inner container is damaged due to various reasons,
Damage does not reach the outer container, and melted seasoning does not come into contact with the outer container. Therefore, damage to the container due to chlorine ions can be eliminated in a highly reliable state.
さらに、夫々10μ以上の厚みを有する内外容器
を合成樹脂より成る防食層で一体化することによ
つて、直火加熱に伴う容器の歪みを十分に抑制で
き、歪みにより冷凍食品と離間した底面部分に空
焼きで穴ができるといつた不都合な事態を十分に
防止できる。 Furthermore, by integrating the inner and outer containers, each with a thickness of 10μ or more, with an anticorrosion layer made of synthetic resin, it is possible to sufficiently suppress the distortion of the container due to direct flame heating, and the bottom part of the container that is separated from the frozen food due to distortion can be fully suppressed. It is possible to sufficiently prevent inconvenient situations such as holes being formed due to dry firing.
尚、内外容器を形成するアルミニウム箔の厚さ
は、強度や保形性の点から合計で30μ以上となる
ように各々の厚さを選択することが好ましい。 In addition, from the viewpoint of strength and shape retention, it is preferable that the thicknesses of the aluminum foils forming the inner and outer containers are selected so that the total thickness is 30 μm or more.
その結果、容器が不測に破損して、欠陥商品が
できるといつた、流通上の重大な問題を確実に防
止でき、また、加熱中に容器が破損して、調理が
不能になつたり、あるいは、食品が無駄になると
いう不都合を十分に防止でき、体として、極めて
商品価値の高い冷凍食品を提供できるようになつ
た。
As a result, it is possible to reliably prevent serious distribution problems such as containers being accidentally damaged resulting in defective products, as well as containers being damaged during heating and making cooking impossible. The inconvenience of wasting food can now be sufficiently prevented, and the body can now provide frozen foods with extremely high commercial value.
次に実施例を示す。 Next, examples will be shown.
図に示すように、JISに定める3003，3004，
1100相当品のように保形性のあるアルミニウム箔
から成る厚さ10μ以上の外容器１と、JISに定め
るIN30相当品のように耐食性のあるアルミニウ
ム箔から成る厚さ10μ以上の内容器２と、それら
の間のほぼ全体にわたつて設けられた合成樹脂よ
り成る防食層３によつて、鍋型の冷凍食品用容器
Ｖを形成してある。 As shown in the figure, 3003, 3004,
An outer container 1 with a thickness of 10μ or more made of shape-retaining aluminum foil such as a product equivalent to 1100, and an inner container 2 with a thickness of 10μ or more made of a corrosion-resistant aluminum foil such as a product equivalent to IN30 specified by JIS. A pot-shaped container V for frozen food is formed by an anti-corrosion layer 3 made of synthetic resin and provided almost entirely between them.
容器Ｖ内に、凍結した調味汁４を容器底面の全
体にわたつて接触する状態で収容すると共に、凍
結した具５を収容し、嵌着や接着等で取外し自在
にカバー６を容器Ｖに取付け、もつて、容器Ｖの
直火加熱によつて調味汁４や具５の解凍及び加熱
に行えるように構成してある。 In the container V, the frozen seasoning soup 4 is stored in contact with the entire bottom of the container, and the frozen ingredients 5 are also stored, and a cover 6 is removably attached to the container V by fitting or gluing. , and is configured so that the seasoning soup 4 and ingredients 5 can be thawed and heated by heating the container V over an open flame.
実験 (1)
JISに定める3004相当品の80μ厚さのアルミニ
ウム箔より成る容器Ａ、JISに定める1100相当品
の80μ厚さのアルミニウム箔から成る容器Ｂ、並
びに、JISに定める3003に相当する厚さ50μのア
ルミニウム箔から成る外容器１と、JISに定める
IN30に相当する厚さ20μのアルミニウム箔から成
る内容器２を夫々エチレンアクリル酸共重合体
（EAA）より成る防食層３及びポリエチレンテレ
フタレート（PET）から成る防食層３で結合し
た容器Ｃ及びＤを用いた。
Experiment (1) Container A made of 80μ thick aluminum foil equivalent to JIS 3004, container B made of 80μ thick aluminum foil equivalent to JIS 1100, and container B made of 80μ thick aluminum foil equivalent to JIS 3003. Outer container 1 made of aluminum foil with a diameter of 50μ and as specified in JIS
Containers C and D are constructed by combining an inner container 2 made of aluminum foil with a thickness of 20 μm corresponding to IN30 with a corrosion protection layer 3 made of ethylene acrylic acid copolymer (EAA) and a corrosion protection layer 3 made of polyethylene terephthalate (PET), respectively. Using.
それら容器Ａ，Ｂ，Ｃ，Ｄ夫々に、300c.c.の調
味汁を−20℃で凍結したものを入れ、インプツト
1620Kcal／ｈのブンゼンバーナで、容器Ａ，Ｂ，
Ｃ，Ｄを容器底部伝熱量が7.9×104Kcal／m2ｈに
なるように加熱したところ、容器Ａ，Ｂはいずれ
も焼き切れ、容器Ｃ，Ｄは良好に解凍、加熱を行
えた。 Fill containers A, B, C, and D with 300 c.c. of seasoning juice frozen at -20°C, and input
With a Bunsen burner of 1620Kcal/h, containers A, B,
When C and D were heated so that the amount of heat transferred to the bottom of the containers was 7.9×10 4 Kcal/m 2 h, both containers A and B were burnt out, while containers C and D could be thawed and heated well.
実験 (2)
実験(1)と同様の容器Ａ，Ｂ，Ｃ，Ｄ夫々によ
り、９％NaCl含有水を５℃で冷蔵したところ、
容器Ａは24時間以内に腐食で穴があき、容器Ｂは
72時間以内に腐食で穴があき、容器Ｃ，Ｄは300
時間経過しても腐食しなかつた。Experiment (2) When water containing 9% NaCl was refrigerated at 5°C in the same containers A, B, C, and D as in Experiment (1),
Container A had a hole due to corrosion within 24 hours, and Container B
There was a hole due to corrosion within 72 hours, and containers C and D were damaged at 300 yen.
It did not corrode over time.
実験 (3)
実験(1)と同様の容器Ａ，Ｂ，Ｃ，Ｄ夫々によ
り、７％NaCl含有調味料を80℃で温蔵したとこ
ろ、容器Ａは24時間以内に腐食で穴があき、容器
Ｂは48時間以内で腐食で穴があき、容器Ｃ，Ｄは
148時間経過しても腐食しなかつた。Experiment (3) When seasoning containing 7% NaCl was stored at 80°C in containers A, B, C, and D similar to those in experiment (1), container A became corroded and had holes within 24 hours. Container B had a hole due to corrosion within 48 hours, and containers C and D
No corrosion occurred even after 148 hours.
次に別の実施例を説明する。 Next, another embodiment will be described.
防食層３を形成する合成樹脂としては、EAA、
PETの他、ポリエチレン、ポリプロピレン、エ
チレン−ビニル共重合体等を単独で、あるいはこ
れらを組合せ又は混合して用いたり、その他、食
品に適し、かつ、防食性のある各種材料を利用で
きる。 As the synthetic resin forming the anti-corrosion layer 3, EAA,
In addition to PET, polyethylene, polypropylene, ethylene-vinyl copolymer, etc. may be used alone or in combination or in a mixture thereof, and various other materials suitable for food and having anticorrosion properties may be used.
防食層３の形成は、これに接着性があるとき
は、内外容器１，２となるアルミニウム箔の間に
押し出し三者を一体化する。これに接着性がない
ときは、ウレタン系の接着剤を用いてアルミニウ
ム箔に接着する等、通常の手段を用い得る。 To form the anticorrosion layer 3, if it has adhesive properties, it is extruded between the aluminum foils that will become the inner and outer containers 1 and 2 to integrate the three. If this does not have adhesive properties, ordinary means can be used, such as adhering to aluminum foil using a urethane adhesive.
また、アルミニウム箔の材質は、例示のように
外容器１が合金アルミニウム箔、内容器２が純ア
ルミニウム箔に限るものではない。外容器１は保
形性のあるアルミニウム箔であればよく、内容器
２は耐食性のアルミニウム箔であればよい。 Further, the material of the aluminum foil is not limited to the alloy aluminum foil for the outer container 1 and the pure aluminum foil for the inner container 2 as illustrated. The outer container 1 may be any shape-retaining aluminum foil, and the inner container 2 may be any corrosion-resistant aluminum foil.
外容器１や内容器２の寸法や形状等は適当に変
更でき、また、それらを製造するに、各別に成型
したり、あるいは、内外容器１，２となるアルミ
ニウム箔を防食層３で結合したものから一体的に
成型する等、適当な手段を利用できる。 The dimensions and shapes of the outer container 1 and the inner container 2 can be changed as appropriate, and when manufacturing them, they can be molded separately, or the aluminum foils that will become the inner and outer containers 1 and 2 can be bonded together with a corrosion protection layer 3. Appropriate means can be used, such as integrally molding the material.
調味汁４は、麺だし、和風だし、中華風だし、
その他いかなるものでもよく、また、具５も、麺
類、肉類、魚類、野菜類、加工食品類等いかなる
ものでもよく、要するに、容器Ｖに収容する冷凍
食品の種類は不問である。 Seasoning soup 4 is noodle soup stock, Japanese style soup stock, Chinese style soup stock,
Any other ingredients may be used, and the toppings 5 may be of any type such as noodles, meat, fish, vegetables, processed foods, etc. In short, the type of frozen food to be stored in the container V is not limited.
図面は、本考案の実施例を示す概略断面図であ
る。
１……外容器、２……内容器、３……防食層。
The drawings are schematic cross-sectional views showing embodiments of the present invention. 1...Outer container, 2...Inner container, 3...Anti-corrosion layer.
Claims (1)
ニウム箔で形成すると共に、耐熱歪性を備えさせ
るために10μ以上の厚さに形成し、 凍結した塩分含有調味汁を収容する内容器２
を、耐食性のあるアルミニウム箔で形成すると共
に、耐熱歪性を備えさせるために10μ以上の厚さ
に形成し、 前記内外容器１，２の間にほぼ全体にわたつて
合成樹脂より成る防食層３を設けてある冷凍食品
用容器。[Claims for Utility Model Registration] The outer container 1, which is heated by direct fire, is made of aluminum foil that retains its shape and has a thickness of 10μ or more to provide heat distortion resistance, and contains frozen salt. Inner container 2 for storing seasoning soup
is made of corrosion-resistant aluminum foil and has a thickness of 10μ or more to provide heat distortion resistance, and a corrosion-proofing layer 3 made of synthetic resin is provided almost entirely between the inner and outer containers 1 and 2. Frozen food containers equipped with
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP11907584U JPS6135117U (en) | 1984-07-31 | 1984-07-31 | frozen food containers |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP11907584U JPS6135117U (en) | 1984-07-31 | 1984-07-31 | frozen food containers |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS6135117U JPS6135117U (en) | 1986-03-04 |
| JPH0234177Y2 true JPH0234177Y2 (en) | 1990-09-13 |
Family
ID=30677955
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP11907584U Granted JPS6135117U (en) | 1984-07-31 | 1984-07-31 | frozen food containers |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS6135117U (en) |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS62168846A (en) * | 1986-01-20 | 1987-07-25 | 東洋製罐株式会社 | Vessel member and manufacture thereof |
| JP2529634Y2 (en) * | 1991-07-11 | 1997-03-19 | 積水化学工業株式会社 | Bathtub installation structure |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS4916549A (en) * | 1972-06-06 | 1974-02-14 |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5047803U (en) * | 1973-09-03 | 1975-05-12 |
-
1984
- 1984-07-31 JP JP11907584U patent/JPS6135117U/en active Granted
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS4916549A (en) * | 1972-06-06 | 1974-02-14 |
Also Published As
| Publication number | Publication date |
|---|---|
| JPS6135117U (en) | 1986-03-04 |
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