JPH038200Y2 - - Google Patents
Info
- Publication number
- JPH038200Y2 JPH038200Y2 JP1984108389U JP10838984U JPH038200Y2 JP H038200 Y2 JPH038200 Y2 JP H038200Y2 JP 1984108389 U JP1984108389 U JP 1984108389U JP 10838984 U JP10838984 U JP 10838984U JP H038200 Y2 JPH038200 Y2 JP H038200Y2
- Authority
- JP
- Japan
- Prior art keywords
- seasoning
- aluminum container
- frozen
- container
- soup
- 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
- 235000011194 food seasoning agent Nutrition 0.000 claims description 40
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 claims description 38
- 229910052782 aluminium Inorganic materials 0.000 claims description 38
- 239000000463 material Substances 0.000 claims description 19
- 235000014347 soups Nutrition 0.000 claims description 15
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 14
- 229920005989 resin Polymers 0.000 claims description 10
- 239000011347 resin Substances 0.000 claims description 10
- 238000009835 boiling Methods 0.000 claims description 6
- 235000013611 frozen food Nutrition 0.000 claims description 4
- 230000000630 rising effect Effects 0.000 claims description 3
- 150000003839 salts Chemical class 0.000 claims description 3
- 239000011248 coating agent Substances 0.000 description 13
- 238000000576 coating method Methods 0.000 description 13
- 229910052801 chlorine Inorganic materials 0.000 description 5
- 239000000460 chlorine Substances 0.000 description 5
- 230000000694 effects Effects 0.000 description 5
- -1 chlorine ions Chemical class 0.000 description 4
- 239000004615 ingredient Substances 0.000 description 4
- 239000007788 liquid Substances 0.000 description 4
- 230000002093 peripheral effect Effects 0.000 description 3
- ZAMOUSCENKQFHK-UHFFFAOYSA-N Chlorine atom Chemical compound [Cl] ZAMOUSCENKQFHK-UHFFFAOYSA-N 0.000 description 2
- 238000010411 cooking Methods 0.000 description 2
- 230000007797 corrosion Effects 0.000 description 2
- 238000005260 corrosion Methods 0.000 description 2
- 239000000155 melt 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
- 238000013021 overheating Methods 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 1
- 239000000853 adhesive Substances 0.000 description 1
- 230000001070 adhesive effect Effects 0.000 description 1
- 230000001174 ascending effect Effects 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 230000002950 deficient Effects 0.000 description 1
- 230000002542 deteriorative effect Effects 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 239000003822 epoxy resin Substances 0.000 description 1
- 238000001704 evaporation Methods 0.000 description 1
- 230000008020 evaporation Effects 0.000 description 1
- 235000019688 fish Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 238000003475 lamination Methods 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 229920000647 polyepoxide Polymers 0.000 description 1
- 229920000139 polyethylene terephthalate Polymers 0.000 description 1
- 239000005020 polyethylene terephthalate Substances 0.000 description 1
- 235000021067 refined food Nutrition 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
Landscapes
- Cookers (AREA)
- Freezing, Cooling And Drying Of Foods (AREA)
- General Preparation And Processing Of Foods (AREA)
Description
【考案の詳細な説明】
〔産業上の利用分野〕
本考案は、凍結した塩分含有調味汁をアルミ容
器に収容して、直火による調味汁や具の解凍、加
熱を、アルミ容器を鍋として行えるようにした冷
凍食品に関する。[Detailed description of the invention] [Field of industrial application] This invention stores frozen salt-containing seasoning soup in an aluminum container, thaws and heats the seasoning soup and ingredients over an open flame, and uses the aluminum container as a pot. Regarding frozen foods that can be processed.
従来、凍結調味汁を直接アルミ容器に入れてい
た（例えば実公昭56−35020号公報）。
Conventionally, frozen seasoning soup was directly put into an aluminum container (for example, Japanese Utility Model Publication No. 56-35020).
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
の調味汁がアルミ容器に接触し、塩素イオンによ
つてアルミ容器が腐食され、容器に穴があく欠点
があつた。
However, some of the frozen seasoning may melt during transportation, etc., 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 container due to the difference in melting temperature. The aluminum container was corroded by chlorine ions, causing holes in the container.
そこでこの欠点を解消する手段として、アルミ
容器の内面を樹脂製被覆材で覆い、液状の調味汁
とアルミ容器との接触を防止することが考えられ
る。ところが、このような構成にしても、調理時
において前記樹脂製被覆材のうち、凍結調味汁の
上面よりも上方に位置する部分が、アルミ容器の
直火加熱に伴つて過熱され損傷され、結果として
その損傷部分から前記液状の調味汁が侵入し、ア
ルミ容器に接触してしまうので、結局アルミ容器
が損傷するという欠点を解消するには至らない。 Therefore, as a means to eliminate this drawback, it may be possible to cover the inner surface of the aluminum container with a resin coating material to prevent contact between the liquid seasoning and the aluminum container. However, even with this configuration, during cooking, the portion of the resin coating material located above the top surface of the frozen seasoning is overheated and damaged due to the direct heating of the aluminum container, resulting in damage. As a result, the liquid seasoning juice enters through the damaged portion and comes into contact with the aluminum container, which does not solve the problem of damaging the aluminum container.
本考案の目的は、アルミ容器内面に被覆材を設
けたとしても、凍結調味汁が溶けることに起因し
てアルミ容器が損傷されることを十分に阻止する
点にある。 An object of the present invention is to sufficiently prevent the aluminum container from being damaged due to melting of frozen seasoning even if a coating material is provided on the inner surface of the aluminum container.
本考案の特徴構成は、アルミ容器の内面を樹脂
製被覆材で覆い、さらに前記アルミ容器が、容器
全周にわたつて沸騰調味汁上昇用流路を前記樹脂
製被覆材との間で形成するガイドを内装する構成
とされ、前記ガイドの上端部が前記凍結調味汁の
上面よりも上方に位置され、その下端部が前記凍
結調味汁の上面よりも下方に位置される構成の前
記アルミ容器に内装されていることにあり、その
作用及び効果は次の通りである。
The characteristic configuration of the present invention is that the inner surface of the aluminum container is covered with a resin coating material, and the aluminum container further forms a flow path for rising the boiling seasoning juice with the resin coating material around the entire circumference of the container. The aluminum container is configured to have a guide installed therein, and the upper end of the guide is located above the upper surface of the frozen seasoning, and the lower end of the guide is located below the upper surface of the frozen seasoning. The functions and effects are as follows.
つまり、塩素イオンによる腐食に強い樹脂製被
覆材の隔絶作用によつて液状調味汁とアルミ容器
の接触が確実に防止され、アルミ容器の塩素イオ
ンによる腐食が防止される。
In other words, the insulating effect of the resin coating material, which is resistant to corrosion by chlorine ions, reliably prevents contact between the liquid seasoning and the aluminum container, thereby preventing corrosion of the aluminum container by chlorine ions.
さらに、単純に樹脂製被覆材を設けると、凍結
調味汁の上面よりも上方に位置する部分が、アル
ミ容器の直火加熱に伴つて過熱され損傷されて、
実用に供しえないが、ガイドによつて形成した流
路において沸騰した調味汁が上昇するようにして
あるから、被覆材の上部も調味汁で濡れた状態に
維持でき、調味汁の蒸発潜熱による冷却作用によ
つて、被覆材の過熱損傷を防止できる。 Furthermore, if a resin covering material is simply provided, the portion of the frozen seasoning that is located above the top surface will be overheated and damaged as the aluminum container is heated over an open flame.
Although it is not practical, since the boiling seasoning juice rises in the flow path formed by the guide, the upper part of the covering material can also be kept wet with the seasoning juice, and the latent heat of evaporation of the seasoning juice can cause the boiling seasoning juice to rise. The cooling effect prevents overheating damage to the coating.
その結果、凍結調味汁が溶けても、この調味汁
がアルミ容器に接触して、これを腐食させるとい
う問題はなくなつた。 As a result, even if the frozen seasoning soup melts, the problem of the seasoning soup coming into contact with the aluminum container and corroding it is eliminated.
その結果、アルミ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、さらに、調理時においても容器が
破損や接触しにくいため、容器内部の食品の品質
を悪化させることがなくなつ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 problems in distribution, such as the accidental breakage of aluminum containers and the creation of defective products.Furthermore, since the containers are less likely to be damaged or come into contact with each other during cooking, It has become possible to provide frozen foods with high commercial value without deteriorating the quality of the food.
次に実施例を示す。 Next, examples will be shown.
第１図に示すように、鍋型アルミ容器１の内面
を、ポリエチレンテレフタレートのラミネートや
エポキシ樹脂のコーテイング等により、樹脂製被
覆材２で覆い、塩分含有の凍結調味汁３及び凍結
した具４をアルミ容器１に収容し、落し蓋５をア
ルミ容器１に内装し、嵌着や接着等で取外し自在
にカバー６をアルミ容器１に取付け、もつて、ア
ルミ容器１の直火加熱によつて調味汁３や具４の
解凍及び加熱が可能な冷凍食品としてある。 As shown in FIG. 1, the inner surface of a pot-shaped aluminum container 1 is covered with a resin coating material 2 such as polyethylene terephthalate lamination or epoxy resin coating, and the salt-containing frozen seasoning soup 3 and frozen ingredients 4 are covered with a resin coating material 2. The lid 5 is placed inside the aluminum container 1, and the cover 6 is removably attached to the aluminum container 1 by fitting or adhesive. It is a frozen food that can thaw and heat ingredients 3 and 4.
落し蓋５の下部突起７によるアルミ容器１に対
しての位置決めで、アルミ容器１と落し蓋５の周
壁間に、かつ、凍結調味汁３の上面よりも上方に
おいて、沸騰調味汁上昇用流路８を容器全周にわ
たつて形成し、落し蓋５の周壁のうちアルミ容器
１の上部に臨む部分に孔９を並設し、もつて、第
２図に示すように、アルミ容器１の直火加熱に際
し、凍結調味汁３の下部で溶けて沸騰した調味汁
が、凍結調味汁３と被覆材２の間を通つて流路８
側に流れ、流路８において沸騰上昇した調味汁
が、被覆材２のほぼ全体を濡らした後孔９から落
し蓋５内に流入するように構成し、かつ、被覆材
２が、それに付着した調味汁の蒸発に伴つて冷却
されて、過熱損傷から保護されるように構成して
ある。 By positioning the drop lid 5 with respect to the aluminum container 1 using the lower protrusion 7, a flow path 8 for rising the boiling seasoning soup is formed between the peripheral walls of the aluminum container 1 and the drop lid 5 and above the top surface of the frozen seasoning soup 3. holes 9 are arranged in parallel on the part of the peripheral wall of the drop lid 5 facing the top of the aluminum container 1, and as shown in FIG. The seasoning juice that melts and boils at the lower part of the frozen seasoning juice 3 passes between the frozen seasoning juice 3 and the coating material 2 and flows into the flow path 8.
The seasoning juice that flows to the side and boils up in the flow path 8 wets almost the entire coating material 2 and then flows into the drop lid 5 through the hole 9, and the coating material 2 removes the seasoning adhering to it. It is designed to be cooled as the juice evaporates and protected from overheating damage.
次に別の実施例を説明する。 Next, another embodiment will be described.
落し蓋５に代えて、第３図イ及びロに示すよう
に、調味汁をオーバーフローさせる波型リング１
０を、その外側の突曲部によりアルミ容器１に対
する位置決めが行われるように内装したり、ある
いは、第４図イ及びロに示すように、調味汁をオ
ーバーフローさせる筒状体１１を、凹凸形成した
アルミ容器１の周壁に対して内装したり、その他
適当な形状の部材を沸騰調味汁上昇用流路８の形
成に利用でき、それらをガイド５，１０，１１と
総称する。 In place of the drop lid 5, as shown in Fig. 3 A and B, a corrugated ring 1 is used to allow the seasoning juice to overflow.
0 so that it can be positioned with respect to the aluminum container 1 by its outer protrusion, or as shown in FIG. The guides 5, 10, and 11 are collectively referred to as guides 5, 10, and 11, and can be mounted on the peripheral wall of the aluminum container 1, or other appropriately shaped members can be used to form the flow path 8 for ascending the boiling seasoning juice.
ガイド５，１０，１１の下部は、凍結調味汁３
の内部に入り込んでいてもあるいは凍結調味汁３
に載つていてもよく、また、ガイド５，１０，１
１をアルミ容器１に連結する場合、ガイド５，１
０，１１の下部を凍結調味汁３から少し浮かせて
もよい。 The lower part of the guides 5, 10, 11 is the frozen seasoning 3.
Even if it gets inside the frozen seasoning 3
It may also be listed in Guides 5, 10, 1.
1 to the aluminum container 1, guides 5, 1
The lower part of 0,11 may be slightly lifted from the frozen seasoning soup 3.
ガイド５，１０，１１は、材質、形状、その他
において適宜変更自在であり、また、アルミ容器
１も、形状、その他において適宜変更自在であ
る。 The guides 5, 10, 11 can be changed in material, shape, etc. as appropriate, and the aluminum container 1 can also be changed in shape, etc. as appropriate.
被覆材２は、材質において適宜変更でき、ま
た、アルミ容器１の成型前にアルミシートに付着
されたものでも、アルミ容器１に成型後に付着さ
れたものでも、あるいは、内容器形状に成型して
アルミ容器１に嵌着されたものでもよい。 The material of the covering material 2 can be changed as appropriate, and it can be applied to the aluminum sheet before forming the aluminum container 1, applied after forming the aluminum container 1, or formed into the shape of the inner container. It may be fitted into the aluminum container 1.
調味汁３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４も、麺
類、肉類、魚類、野菜類、加工食品類等いかなる
ものでもよい。 Seasoning soup 3 is noodle soup stock, Japanese style soup stock, Chinese style soup stock,
Any other items may be used, and the ingredients 4 may be any items such as noodles, meat, fish, vegetables, processed foods, etc.
第１図及び第２図は、本考案の実施例を示し、
第１図は概略断面図、第２図は加熱状態の説明図
である。第３図及び第４図は、本考案の各別の実
施例を示し、夫々においてイは上面図、ロは一部
概略断面図である。
１……アルミ容器、２……被覆材、３……凍結
調味汁、５，１０，１１……ガイド、８……流
路。
1 and 2 show an embodiment of the present invention,
FIG. 1 is a schematic sectional view, and FIG. 2 is an explanatory diagram of a heated state. 3 and 4 show different embodiments of the present invention, in which A is a top view and B is a partially schematic sectional view. 1... Aluminum container, 2... Covering material, 3... Frozen seasoning, 5, 10, 11... Guide, 8... Channel.
Claims (1)
した冷凍食品であつて、 前記アルミ容器１の内面を樹脂製被覆材２で覆
い、さらに 前記アルミ容器１が、容器全周にわたつて沸騰
調味汁上昇用流路８を前記樹脂製被覆材２との間
で形成するガイド５，１０，１１を内装する構成
とされ、 前記ガイド５，１０，１１の上端部が前記凍結
調味汁３の上面よりも上方に位置され、その下端
部が前記凍結調味汁３の上面よりも下方に位置さ
れる構成の前記アルミ容器１に内装されている冷
凍食品。[Scope of Claim for Utility Model Registration] A frozen food product in which a salt-containing frozen seasoning 3 is housed in an aluminum container 1, the inner surface of the aluminum container 1 being covered with a resin covering material 2, and the aluminum container 1 further comprising: Guides 5, 10, 11 are installed inside the container to form a flow path 8 for rising the boiling seasoning juice with the resin covering material 2 around the entire circumference of the container, and the upper end portions of the guides 5, 10, 11 is located above the top surface of the frozen seasoning soup 3, and its lower end is located below the top surface of the frozen seasoning soup 3.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1984108389U JPS6123919U (en) | 1984-07-17 | 1984-07-17 | frozen food |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1984108389U JPS6123919U (en) | 1984-07-17 | 1984-07-17 | frozen food |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS6123919U JPS6123919U (en) | 1986-02-13 |
| JPH038200Y2 true JPH038200Y2 (en) | 1991-02-28 |
Family
ID=30667583
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP1984108389U Granted JPS6123919U (en) | 1984-07-17 | 1984-07-17 | frozen food |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS6123919U (en) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2010081897A (en) * | 2008-10-01 | 2010-04-15 | Chikamori Shokuhin Kk | Half-cooked food |
-
1984
- 1984-07-17 JP JP1984108389U patent/JPS6123919U/en active Granted
Also Published As
| Publication number | Publication date |
|---|---|
| JPS6123919U (en) | 1986-02-13 |
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