JPH0315035Y2 - - Google Patents

Description

[Detailed Description of the Invention] (Industrial Field of Application) The present invention relates to a vacuum-sealed pickle container that can easily make pickles and is intended for preserving pickles.

(Prior art) Conventionally, this type of pickle container has ranged from simple ones in which the pickles are held down by a weight inside the main body and a lid is placed over the lid, to those in which the main body and the lid are threaded so that the lid and the main body are connected to each other. Attach the core rod to the lid, attach the presser plate to the tip of the core rod,
You can either install a spring between them and use the spring's compression force to press the pickles with the presser plate, or you can install a core rod that passes through the lid and cut a screw so that the core rod moves up and down, and then attach the presser plate to the tip of the core rod. The pressure is lowered to compress the pickles and help them rise. Since the conventional pickle container has such a structure, no consideration is given to the connection with the outside air or the deaeration of the air inside the container.

(Problems to be solved by the invention) Conventional pickle holders do not take into account lactic acid bacteria, which produce the so-called umami of pickles. In other words, lactic acid bacteria, which are aerobic bacteria, change into lactic acid in the presence of air, and the lactic acid makes the pickles more sour and loses their flavor. Therefore, in order to control the production of lactic acid, it is necessary to add salt. The only way to suppress the increase in lactic acid bacteria is to suppress the change to lactic acid, which requires excessive salt, which is not good for health or taste.

(Means for Solving the Problems) In view of the current situation as described above, an object of the present invention is to provide a vacuum sealed pickle container that satisfies the following conditions.

Since the inside of the container is maintained at a certain level of reduced pressure, the drop in steam pressure allows the pickles to rise quickly, allowing pickles to be pickled in a shorter time than in conventional containers.

If the air in the container is deaerated and the pressure is reduced to the extent that it remains, aerobic lactic acid bacteria will grow and produce the flavor of pickles, and even at the same salt concentration, if lactic acid produced by lactic acid bacteria coexists, It can suppress the growth of other spoilage bacteria. Furthermore, when lactic acid bacteria proliferate, it changes to lactic acid, giving pickles a strong sour taste. However, since the inside of the container is degassed and maintained at a reduced pressure, evaporation of the ethanol contained in whiskey, brandy, etc. that is placed in another small container and coexisted in the closed container is accelerated due to the drop in vapor pressure. The airtight container is filled with ethanol vapor. However, the bacteriostatic and bactericidal effects of ethanol occur depending on the presence of moisture in pickles, which makes it possible to control the growth of lactic acid bacteria to a certain extent, and to suppress the production of lactic acid, which prevents pickles from becoming overly sour. .

The gist of the present invention is a container configured such that a main body and a lid are in airtight contact through a gasket, the gasket being made of a soft elastic material with high deformability, and an air hole provided in the lid, Therefore, the air inside the container flows out to the air hole due to the pressure of the lid and the suction of degassing through the air hole when the lid and the main body are in airtight contact. When restoring the packing by releasing, a check valve is provided that has the function of blocking air from entering from the outside, and the container body is further impregnated with a small amount of distilled alcohol or ethanol, or distilled alcohol or ethanol is added. This is accomplished by a vacuum-sealed pickle container that is equipped with a presser plate and a weight that can be inserted into the main body of the container so that a small container containing the same can coexist therein.

The present invention will be explained based on embodiments shown in the drawings.

Fig. 1 is an explanatory diagram showing a cross section of the vacuum sealed pickle maker of the present invention, Fig. 2 is an explanatory diagram showing the structure of the check valve, and Fig. 3 is a sectional view of the vacuum sealed pickle maker when pickles are put in it. FIG.

In the figure, 1 is a lid and 3 is a container body. The lid and main body shall be made of synthetic resin. A gasket 2 is fitted into a groove on the periphery of the lid 1, and is configured to come into airtight contact with the upper end surface of the main body 3. The packing 2 is made of a soft elastic material with high deformability, such as rubber or elastomer. The compression recovery ability is maintained as much as possible so that when the lid is pressed and suction is further performed with a degassing pump, the internal volume can be reduced due to compression. Reference numeral 4 denotes a check valve made of an elastic material such as rubber, and in the illustrated embodiment, it is shaped like a mushroom cap, with a protrusion 4a at the center of the lower side, and a portion corresponding to the back side of the periphery of the umbrella. has a cut section 4b. The protrusion 4a of the check valve 4 is inserted into the opening 8 of the lid 1 from the front side, and the protrusion 4a prevents the check valve 4 itself from coming off from the opening 8.
Therefore, the diameter of the shaft 4d of the check valve 4 is smaller than the diameter of the opening 8, so that the shaft itself can freely move within the opening 8, and in this case, the peripheral end surface 4c of the umbrella is airtightly attached to the surface of the lid 1. be brought into contact with. 5 is notch 4
This is an air hole provided in the lid 1 facing b. Note that the structure of the check valve is not limited to this embodiment, and it goes without saying that other structures may be adopted.

However, in order to make a small amount of distilled alcohol or ethanol coexist inside the container body 3, absorbent cotton or sponge is soaked with a small amount of distilled alcohol or ethanol 12, and this impregnated product is wrapped in aluminum foil or placed in a small container 11. It would be better if they could coexist.

Since the vacuum sealed pickle container of the present invention is constructed as described above, pickles are placed in the state shown in FIG. 1, a presser plate 9 is placed on top of the pickle, and a weight 10 is placed on the presser plate. Cover the main body 3 with the lid 1, press the lid 1, and use the degassing pump to place the suction cup at the end of the suction pipe over the check valve 4 and suction the gasket 2, compressing the air inside the container. It is discharged to the outside through the hole 5. Next, when the suction cup of the degassing pump is removed, the air hole 5 is blocked by the check valve 4, so the inside of the container becomes depressurized.As a result, a pressure difference is created between the inside of the container and the outside, and the lid 1 and Main body 3
is strongly pressed through the packing 2, and the inside of the container is hermetically sealed from the outside.

Note that the sealed state can be easily released by lightly lifting the check valve 4 and communicating it with the outside through the air hole 5.

In order to maintain the sealed state for a long time, projections 6 and 7 may be provided on the inside of the lid 1 and the outside of the main body 3 to engage them, as shown in FIG. The holding plate 9 is provided with an ejection hole 9a in the center. Also, the weight 10 is made of ceramics,
A knob 10a is provided to facilitate handling. weight 10
are commercially available (product name, Aron Pickle Stone,
Sakae style pickle stone) may be used, but it goes without saying that other weights can also be used.

(Effects of the invention) As described above, according to the present invention, although it has an extremely simple structure, it is easy to maintain the inside of the container in a reduced pressure state, and since the inside of the container is depressurized, it is possible to reduce the pressure by reducing the vapor pressure. This makes it easy to generate steam from distilled spirits or ethanol, and the bacteriostatic and bactericidal effects of the ethanol steam can appropriately control lactic acid bacteria generated from pickles, thereby preventing oxidation of pickles, that is, over-pickling. Therefore, the salt content of pickles can be reduced to a minimum, which is very favorable from both a health and taste standpoint.

In addition, since the pressure inside the container is reduced, the drop in steam pressure causes the pickles to rise quickly, and combined with the compression effect of the weight, the pickles can be soaked quickly. Moreover, even if the salt content is low, the storage time can be extended, and handling is also simple. According to the present invention, it is possible to provide a vacuum-sealed pickle container with excellent practical effects.

[Brief explanation of the drawing]

Figure 1 is an explanatory diagram showing a cross section of the sealed vacuum pickle maker of the present invention, Figure 2 is an explanatory diagram showing the structure of the check valve, and Figure 3 is a cross section of the vacuum sealed pickle maker when pickles are placed in it. It is an explanatory diagram. 1: lid, 2: gasket, 3: container body, 4: check valve, 4a: protrusion, 4b: notch, 4c: peripheral edge surface, 4d: shaft, 5: air hole, 6, 7: protrusion,
8: opening, 9: holding plate, 9a: extraction hole, 10:
Weight, 10a: Knob. 11: Small container, 12: Distilled liquor or ethanol.

Claims (1)

[Scope of utility model registration request] The container is constructed such that a main body and a lid are in airtight contact with each other through a gasket, the gasket being made of a soft elastic material with high deformability, and an air hole provided in the lid. When the lid and main body are in airtight contact, the air inside the container flows out by pressing the lid and degassing suction through the air hole, and when the gasket is restored by pressing the lid or releasing the degassing suction, the air inside the container leaks to the outside. A check valve having a function of blocking the inflow of air is provided, and an impregnated substance containing a small amount of distilled alcohol or ethanol, or a small container containing distilled alcohol or ethanol is coexisting in the container body. A vacuum-sealed pickle container comprising a water strainer, a presser plate and a weight that can be inserted into the container body.