JPH0825577B2 - Natto packaging structure - Google Patents

Description

TECHNICAL FIELD The present invention relates to a natto packaging structure, and more specifically, to a wrapping structure in which natto can be put into a stringing state in a packaging state. It is a thing.

"Conventional technology" As a natto packaging structure, steamed white soybeans are put in a fixed amount in a cup-shaped container made of Styrofoam or waterproof paper, and natto bacteria are added to it for a certain period of time to keep the soybeans fermented. After it becomes natto, a perforated polyethylene film, etc. is placed on top of it, set with a bag of synthetic resin film, etc. Some have a formed lid.

On the other hand, as described in, for example, Japanese Utility Model Publication No. 58-82390, a natto container of a porous film made of a thermoplastic resin, in which a large number of fine vent holes are formed without allowing liquid to pass, has been proposed. .

If the latter is formed into a bag-like shape and natto is enclosed in it, there is no need to stir the natto using chopsticks or the like so that the natto will be in a string-like state. There is an advantage that the thread can be easily kneaded with the fingers of the hand.

"Problems to be solved by the invention" However, when only natto is enclosed in a porous film made of a thermoplastic resin, when mixing sauces and mustards with natto, it is necessary to open a bag and put them in. However, once the bag is opened, it becomes difficult to reseal it so that it can be seen by the hand, depending on the state of the bag.

As in the cup-shaped container, even if the sausages and mustards packed in a bag such as a synthetic resin film are enclosed together with natto in the bag made of the porous film, these saws and mustards are added to the natto. When mixing, you must open the bag of natto once, open the bag of sauce and mustard and pour these into natto.

Further, if the saute is enclosed with the natto in the bag made of the porous film as it is, the natto will penetrate into the natto in the bag, and the taste and flavor of the natto will be impaired.

The object of the present invention is to prevent the sauce from penetrating into the natto even when the sauce is enclosed in an unwrapped state together with the natto in a synthetic resin bag having a certain degree of air permeability without passing the liquid as described above. The purpose is to provide a packaging structure for natto.

[Means for Solving Problems] In order to achieve the above-mentioned object, the present invention provides a bag made of a soft synthetic resin film having liquid impermeability and air permeability, natto, mustard, and natural polysaccharides. It is configured such that a sauce made by mixing and gelling is encapsulated.

The soft synthetic resin film is preferably polyethylene or polypropylene.

Further, it is preferable that at least a part of the bag of the synthetic resin film is transparent.

"Action" If you touch the natto with your hand while it is still enclosed in the bag, the natto inside will touch each other with a certain amount of force by hand, and the natto touching inside the bag will move while rolling in a non-directional manner. It becomes a stringing state much more rapidly than mixing with chopsticks. At the same time, the mustard mixes well with the natto, and the gel-like sauce is destroyed by the hand fir and mixes well with the natto.

In this way, the sauce stays in a gel state until the hands are chewed, and the gel of the sauce is broken and fluidity occurs only when pressure is applied by the hands, so that the sauce penetrates the natto by the time of the hands. Does not mix or mix.

When natto begins to show a sufficient stringing condition, open the bag and transfer natto to the tableware for eating.

[Examples] Hereinafter, preferred examples of the natto packaging structure according to the present invention will be described with reference to the drawings.

FIG. 1 to FIG. 3 show the first embodiment, in which a fixed amount of natto (fermented soybeans) is contained in a bag 1 made of polyethylene, polypropylene, etc., and a flexible synthetic resin film that is liquid impermeable and breathable. A heat seal 6 encloses 2 and a sauce 3 which has been gelled and formed into a predetermined shape.

 The bag 1 is preferably transparent.

As described above, in order to put the natto 2 in the bag 1, the natto produced after the fermentation is finished may be put in, but it is preferable to put the natto in the following manner from the viewpoint of manufacturing.

That is, a liquid synthetic impermeable and breathable synthetic resin film of constant width, made of polyethylene or the like,
The heat seal 5 is drawn out in a folded state along the length direction, and the heat seal 5 is formed in the width direction at regular intervals. In the next step, the center of the heat seal 5 is sequentially cut along the width direction of the film to manufacture a large number of bags 1 with one side 61 open.

A certain amount of steamed white soybeans to which Bacillus natto is added is placed in each bag 1 and arranged in a charging box (not shown) with the bag 1 left open, and put in a suitable bract at room temperature of about 40 ° C for 24 to 48 Ferment in about time.

After the fermentation is sufficiently and sufficiently carried out, the gelled sauce 3 and mustards 4 are put in each bag 1 and the open side 61 is sealed by a heat seal 6.

When manufactured in this manner, since the bag 1 has a high heat retaining property, the natto bacteria ferment in a shorter time than in the usual case.

Sauce 3 is maltotriose (three glucose molecules are α
(1-4 bond) is regular and mixed with an aqueous solution of a natural polysaccharide such as α-1.6-bonded natural neutral polysaccharide, which is gelled, cut into a certain shape and enclosed in a bag 1.

Since mustard 4 has poor permeability to natto, it does not necessarily need to be gelled, but as in this Example, the sauce 3
It is preferable to gel and encapsulate in the same manner as.

In this embodiment, the volume of the enclosed material is 1/2 to 1/4 of the volume of the bag 1 as compared with the case where the bag 1 is filled with natto 2, sauce 3, and mustards 4. It is appropriate to set it so that it becomes a degree.

As described above, according to the natto packaging structure according to the example, the sauce 3
Keeps the gel state in the packaged state and does not penetrate into the natto 2 so that the quality of the natto can be prevented from deteriorating.

In addition, as shown in Fig. 3, when both hands a and a are used to rub the bag 1 together, the soybeans in the natto 2 touch each other and move while rolling in a non-directional manner, which is far better than mixing with chopsticks. In a short time, it becomes a sufficient stringing state. For the first time, the gel of the sauce 3 is destroyed by the force of the hand scissors, and the sauce 3 and mustards 4 mix well with the natto 2.

When the bag 1 is opened, it is opened from the opening portion 11 shown in FIG.

Since the bag 1 is made of the above-mentioned material, it is small and easy to be thrown away, and by wrapping the opening portion in another portion, it is possible to clean up the hands and other things without soiling them.

Therefore, this packaging structure is very convenient not only for home use but also for hiking and the like.

Instead of sealing one side 61 of the bag 1 with the heat seal 6, a male-female fitting strip 60 is formed along the one side 61 of the bag 1 as shown in FIG. It is preferable that the one side 61 is sealed by the strip 60.

Instead of the constitution of the above-mentioned embodiment, as shown in, for example, FIG. 5 and FIG. 6, a bag 1 is manufactured by heat sealing 5, steamed white soybeans containing natto bacterium is added to the bag 1 to mature, and then the bag 1 1
Open the inner side slightly away from the open side 61 of the
The natto 2 is sealed by heat sealing 7 with 71 and 71 left, and the mustards 4 and the gelled sauce 3 are put into the enclosing part 12 communicating with the enclosing region of the natto 2 by the communicating parts 71, 71, respectively. , Heat seal 6 on the side 61 that is open thereafter
It can be carried out even if it is sealed by.

In this embodiment, the encapsulating portion 12 is pressed before the bag 1 is scrambled, and the sauce 3 and mustards 4 are enclosed.
Then, after pushing it into the enclosed area of the natto 2 through the communication portion 71, the enclosed area of the natto 2 is scrambled.

[Advantage of the Invention] According to the natto packaging structure of the present invention, the sauce keeps a gel state until it is rubbed with the natto sealed in the bag, and does not permeate or mix with the natto. Therefore, it is possible to prevent the flavor and taste of natto from being deteriorated.

Then, without opening the bag, by rubbing the bag while enclosing the natto, the natto quickly becomes a string, and at the same time, the sauce and mustard mix better with the natto.

[Brief description of drawings]

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 the arrow AA in FIG. 1, and FIG. FIG. 4 is a sectional view of another embodiment in which the contents are omitted, FIG. 5 is a plan view showing still another embodiment, and FIG. 6 is a sectional view taken along the arrow BB in FIG. Explanation of main symbols in the figure 1 is a bag, 2 is natto, 3 is lean, 4 is mustard, and 5, 6 and 7 are heat seals.

 ─────────────────────────────────────────────────── --- Continuation of the front page (72) Inventor Yoshimasa Yokoyama 2-3-5-104, Sumiyoshi-higashi-cho, Higashinada-ku, Kobe-shi, Hyogo (56) References: 60-171881 (JP, U): 58 -82390 (JP, U)

Claims (2)

[Claims] 1. A bag made of a soft synthetic resin film that is liquid-impermeable and breathable, and contains natto, mustard, and a sauce made by gelling a mixture of natural polysaccharides. The characteristic natto packaging structure. 2. The packaging structure for natto according to claim 1, wherein at least one side of the bag is sealed by a male-female fitting joint.