JPH0437100Y2 - - Google Patents

Description

[Detailed description of the invention] <Technical field> This invention relates to food packaging containers, and is used to store foods that are eaten by steaming, such as shumai, meat buns, and gyoza, or foods that are eaten by boiling, such as chilled Chinese noodles and spaghetti. It concerns packaging containers.

<Prior Art> It is widely practiced to package the above-mentioned shumai and other foods in a cooked or semi-cooked state and sell them as is or frozen.

However, in order for consumers to eat the food they bring home, they need a cooking utensil, such as a steamer in the case of steamed food, but they have to prepare a steamer each time and transfer the food from the packaging container to the steamer to cook. It was very troublesome and inconvenient to eat easily. For this reason, many people eat the food by simply heating it in a microwave or microwave oven without using a steamer, but the moisture in the steamed food evaporates, making it hard or taste bad, and the original deliciousness of the steamed food is lost. It had some flaws.

In addition, in the case of cold Chinese food, spaghetti, etc.
Boiling and cooking requires a pot and a large amount of water, and simply heating it in a microwave or the like results in a lack of moisture and a bad taste.

<Purpose> Therefore, the purpose of this invention is to solve the above-mentioned problems of the conventional technology, and to create a method that allows steamed and boiled foods to be heated while stored in the packaging container, is easy to cook, and does not lose moisture. To provide food packaging containers that can be eaten deliciously.

<Structure> The structure for achieving the above object is as follows: A non-foamed film is laminated on the inner surface of a foamed sheet of thermoplastic resin, and the container body is made of a laminated sheet, and is directed from the inner bottom surface toward the container inlet. A supporting protrusion is protruded and formed, and an inner bottom plate with a large number of through holes is inserted into the upper part of the supporting protrusion to form a gap between the inner bottom plate and the bottom surface of the container body. The upper part is fitted with a lid with many through holes, the space between the bottom and the inner bottom plate is used as a water reservoir, and the space between the inner bottom plate with through holes and the lid with through holes is used as a food storage area. It is characterized by being formed as

<Example> Next, an example of this invention will be described below with reference to the drawings.

As shown in FIGS. 1 and 2, 1 is a container body, in which a foamed thermoplastic resin film f such as a polyethylene terephthalate resin film is laminated on the inner surface of a foamed sheet s made of a thermoplastic resin such as a foamed polystyrene sheet. The resulting laminated sheet is integrally formed into the shape of a regular container such as a pot or cup by sheet forming means such as vacuum forming.
Relatively low support protrusions 10 are integrally formed at a plurality of locations on the internal bottom surface of the container body 1, and in the case of the figure, truncated conical bearing protrusions 10 are formed at symmetrical positions on all four sides of the bottom surface. A bearing projection 10 is formed.

Reference numeral 2 denotes an inner bottom plate, which is made of a sheet material such as a synthetic resin sheet.
The food F, such as shumai, is placed on the top surface of this inner bottom plate 2, and the space between the inner bottom plate 2 and the bottom of the container body 1 is used to store water for steam generation during cooking. It is provided as a water reservoir for accommodating water. A large number of through holes 20 are formed over the entire surface of the inner bottom plate 2 and are used for passage of steam.

Next, 3 is a lid, which is made of a synthetic resin sheet such as a polystyrene sheet, and has a fitting step 30 formed near the outer periphery, and this fitting step 30 is attached to the mouth edge of the container body 1. formed to be able to fit together,
The lid 3 can be freely covered on the container body 1.

The inner center of the lid 3 from the stepped portion 30 constitutes a storage chamber 32 that is recessed downward from the top surface, and the bottom surface of the storage chamber 32 has a large number of through holes 33.
is formed and is used for steam escape or water injection. A sheet-like label 4 is stored inside the storage chamber 32 so that the through hole 33 is not exposed before use, and the product name, cooking method, etc. are printed on the label 4. . In addition,
In addition to the illustrated label 4, the storage chamber 32 can also store seasoning sauce, forks, and the like.

Furthermore, 5 is a shrink film, which is a heat-shrinkable synthetic resin film used for ordinary shrink wrapping, and after storing the food F in the container body 1, the entire container is covered with the shrink film 5 for transportation. Prevent dust and moisture from entering the container during storage or sale.

Next, a method of using the packaging container having the above structure will be explained.

First, when transporting, storing, and selling the food F, the food F is stored on the top surface of the inner bottom plate 2 of the container body 1, and then the lid 3 is fitted onto the top of the container body 1 to cover it. After that, the label 4 is inserted and placed in the storage chamber 32 of the lid 3, and the entire container is covered with a shrink film 5.
Heat shrink and seal. In this state, the product is transported, stored, or displayed for sale.

Next, when eating food F, after opening the lid 3, pour a small amount of water directly into the container body 1, or
Water is injected into the container body 1 through the through hole 33 of the lid 3, and water W for steam generation is stored in a space serving as a water reservoir in the lower part of the inner bottom plate 2, as shown in FIG.
Note that the labels 4, forks, etc. stored in the storage chamber 32 of the lid 3 are removed in advance.

Next, with the lid 3 closed, the entire container is inserted into a heating device such as a microwave oven or an oven range to heat the entire container. Then, the food inside
is directly heated, and at the same time, the water W accumulated at the bottom of the container body 1 is heated to generate steam. The generated steam passes through the through hole 20 formed in the inner bottom plate 2, steams and heats the food F above, and then passes through the through hole 33 in the lid 3 and diffuses to the outside. Therefore, due to this wicking action, steam due to the moisture in food F,
The steam from the lower water reservoir prevents dew condensation on the back surface of the inner lid, and food F can be cooked with only a moderate amount of moisture. Then, if the water W at the bottom of the container body 1 evaporates sequentially and the food F can be completely cooked,
Remove the packaging container from the heating device such as a microwave oven,
When the lid 3 of the container body 1 is opened, the food F can be used as tableware at the dining table while being stored in the container body 1, and the food F can be eaten as is.

In addition, when food F is cold Chinese food, after heating and boiling the noodles, place the container body 1 in the refrigerator or pour cold water into the container body 1.
Let the noodles cool, then serve with the sauce.

Furthermore, if seasoning sauce or other sauces are stored in the storage chamber 32 of the lid 3, they may be taken out from the inner lid 3 before pouring the water W into the container body 1. If the sauce, sauce, etc. are stored in the lid 3 while being cooked in a microwave oven, etc., the sauce, etc. can be heated at the same time as food F is cooked.

Among the packaging containers described above, the foam sheet s included in the laminated sheet forming the container body 1 can be a foam sheet made of various thermoplastic resin sheets such as polystyrene, polyethylene, polypropylene, etc. This improves the heat insulation properties of the food preparation, keeping it warm during eating and blocking heat transfer when it is held in hand, and improves the buffering and protection properties for the food F during transportation and storage.

In addition, the non-foamed film f is used to improve the smoothness of the inner surface of the container body 1 to make it sanitary, to improve oil resistance to oily foods, to improve moisture permeability, gas barrier properties, etc. Polyethylene terephthalate PET resin film is preferred because it has excellent heat resistance and can be heated at high temperatures in a microwave oven, but high impact polystyrene HI film and other synthetic resin films can also be used.

Also, for the inner sole plate 2, non-foamed sheets or foamed sheets made of various synthetic resins such as polyethylene, polypropylene, polystyrene, high-impact polystyrene, etc. can be freely used.

Next, as the support protrusion 10 for floating the inner bottom plate 2 on the container body 1, in addition to the truncated conical shape as shown in the figure, it can also be implemented in a square or trapezoidal shape, or a long slender ridge. It can also be carried out with a shape of a shape, a shape of an arc, etc. However, the inner bottom plate 2 has a flat part at the upper end of the bearing protrusion 10.
It is suitable because it can stably support. In addition, the supporting protrusions 10 may be arranged at appropriate locations on the bottom surface of the container body 1 so that the entire inner bottom plate 2 can be supported evenly.
Three or five or more may be provided.

As long as the lid 3 can fit and cover the container body 1, in addition to the illustrated fitting structure using the fitting step 30, various fitting structures similar to those used in ordinary packaging containers may be used. It is also possible.
The shape of the storage chamber 32 can be changed as appropriate depending on the shape of the items to be stored inside, and in the case of the illustrated label 4, it may be very shallow, but it can be used to store forks, spoons, etc. In some cases, it is necessary to form a shape corresponding to that.
In addition, partitions or steps may be formed inside the storage chamber 32 to separate and store a plurality of items.
The storage chamber 32 may be formed only in a part of the center of the lid 3.

Furthermore, as described above, the through hole 33 formed in the lid 3 acts as an escape port for steam during cooking, and the amount of steam generated and the amount of steam discharged from the through hole 33 are equal to each other. By appropriately setting the area of the container body 1, the amount and pressure of steam filling the inside of the container body 1 can be controlled.

Instead of the illustrated fitting type lid 3, a sealing lid that is thermally bonded to the mouth edge of the container body 1, a folding type lid that is integrally connected to the container body 1 via a hinge part, etc. can also be used. It is possible.

Further, the Shrink film 5 is effective for preventing dust and moisture from entering through the through hole 33 when the lid 3 is used, but when the through hole 33 is closed with a seal or the like, the Shrink film 5 is film 5
It can be used even without.

In addition, the food F to be stored in the packaging container of this invention can be applied to steamed foods such as shumai, meat buns, red bean paste buns, gyoza, and other steamed foods, and boiled foods such as chilled Chinese noodles and spaghetti. , the articles to be stored in the storage chamber 32 of the lid 3 are as follows:
In addition to the illustrated label 4, additive foods such as sauces, sauces, soups, seasonings, condiments, chopsticks, forks, etc.
It can also store eating utensils such as spoons, paper caps, and pickles.

<Effects> According to the packaging container of this invention configured as described above, the through-hole 20 is attached while floating above the support protrusion 10 that protrudes from the bottom of the container body 1 toward the container inlet. Since the inner bottom plate 2 is inserted, water W is stored in the lower part of the inner bottom plate 2 as a water reservoir, and steam is generated from the water W by heating it in a microwave oven or the like. The food F placed on the top of the inner bottom plate 2 can be easily steamed without using a special steamer, and can be cooked by simply heating the food F directly in a microwave or the like. Thus, the food F can be heated and cooked in a state where it can be eaten most deliciously without causing problems such as the food F losing its taste or becoming hard.

Since the lid 3 is formed with a large number of through holes 33, the lid 3 with the through holes 33 and the inner bottom plate 2 with the through holes 20 are fitted into the container body 1 during steam cooking. The steaming efficiency by steam can be maintained in the best condition by forming a space between the food storage area and the food storage area for the food F to trap the steam, and at the same time allowing a certain amount of steam to escape from the through hole 33. By letting the steam escape, it is possible to prevent dew condensation on the back surface of the inner lid 3, which has a unique effect such as preventing the food F from becoming sticky or wet and allowing good cooking.

The above-mentioned steam cooking is not only for steamed foods such as shumai, but also for cooking by boiling in a large amount of hot water.
Boiled foods such as cold Chinese noodles can be efficiently heated by combining direct heating with a microwave oven etc. and heating with steam. To replenish moisture and prevent boiled foods from losing moisture or drying out, and since boiled foods retain sufficient moisture, they can be eaten deliciously. Further, if steam heating is performed using a small amount of water W, there is no need to use a large amount of hot water as in the conventional method, less heating energy is required, and the heating time is also shortened. Moreover, there is no need to worry about throwing away the boiling water, and cooking can be done quickly, making it extremely efficient and convenient.

Furthermore, according to this invention, even if a part of the water W used for steam cooking remains in the water reservoir at the bottom of the inner bottom plate 2, the food F is
This food packaging has excellent practical value, such as being placed on top of the food F, so there is no need to worry about excess water W adhering to the food F or the food becoming sticky, making it even more delicious to eat. We will be able to provide containers.

[Brief explanation of drawings]

The figure shows an example of this invention.
The figure is a sectional view, FIG. 2 is a partially cutaway plan view, and FIG. 3 is a sectional view of the device in use. DESCRIPTION OF SYMBOLS 1... Container main body, 10... Support projection, 2... Inner bottom plate, 20... Through hole, 3... Lid, 30... Fitting step, 32... Storage chamber, 33... Through hole, 4 ……
Label, F...food, W...water.

Claims (1)

[Scope of utility model registration request] A support protrusion is formed by protruding from the inner bottom surface of the container body made of a laminated sheet in which a non-foamed film is laminated on the inner surface of a foamed sheet of thermoplastic resin toward the container inlet. A gap is formed between the inner bottom plate and the bottom surface of the container body by inserting and arranging an inner bottom plate having through holes formed therein, and a lid having many through holes formed therein is fitted to the top of the container body. A packaging container for food, characterized in that a water reservoir is formed between the bottom surface and the inner bottom plate, and a food storage area is formed between the inner bottom plate with through holes and the lid with through holes.