JPH1056994A - Cooked rice packed in sealed vessel - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a cooked rice packed in a sealed vessel having high strength, preservable over a long period without deteriorating the taste and flavor, suitable for the heating with microwave oven, hot water or steam and free from the troubles of the deformation of the vessel in heating, intrusion of hot water, etc., into the vessel and the excessive or non-uniform heating of the rice. SOLUTION: This cooked rice 1 is packed in a vessel main body 2 having a top opening 2a sealed with a cover 3. The vessel main body 2 is composed of an outer layer, an inner layer and an intermediate layer sandwiched between the outer and the inner layers. The intermediate layer is made of a synthetic resin having oxygen barrierness higher than that of the material of the outer and the inner layers. The outer and the inner layers are made of a synthetic resin having heat-resistance higher than that of the material of the intermediate layer.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to cooked rice contained in a sealed container suitable for being heated by microwaves, hot water, or steam to taste.

[0002]

2. Description of the Related Art In recent years, cooked rice in a sealed container that can be tasted by being heated with a microwave oven, hot water, or steam has been sold.

[0003]

The conventional container is made of a synthetic resin having heat resistance and can be heated, but has a poor barrier property against oxygen and the like. for that reason,
Even if cooked rice is filled in a container and then sterilized by heating and pressurizing, it cannot be stored for a long period of time, and the flavor is reduced in a short period of time. However, none of the materials for cooked rice containers satisfy both heat resistance and barrier properties against oxygen and the like. Therefore, there is a problem that the container is deformed due to heating and pressurization during manufacturing, the container is deformed and melted during heating and cooking by a microwave oven, and hot water or steam enters the container when heated with hot water. Was. Further, the conventional container has a problem in that uneven heating is easily generated during cooking, and handling after cooking is inconvenient due to excessive heating.

[0004] It is an object of the present invention to provide cooked rice in a sealed container that can solve the above-mentioned problems.

[0005]

SUMMARY OF THE INVENTION The present invention relates to cooked rice in a sealed container, which has a container body having an upward opening, and a cover body for closing the opening.
The container body has an outer layer, an inner layer, and an intermediate layer between the outer layer and the inner layer. The intermediate layer is made of a synthetic resin having a higher oxygen barrier property than the outer layer and the inner layer. Is characterized by being made of synthetic resin having higher heat resistance than the intermediate layer. The cooked rice in the sealed container is preferably made capable of microwave heating, hot water heating and steam heating.

According to the structure of the present invention, by improving the oxygen barrier properties of the container body by the intermediate layer and by increasing the heat resistance of the outer layer and the inner layer, the cooked rice can be stored for a long time and the flavor can be prevented from lowering. . In addition, the container body is deformed by heating and pressurization during manufacturing, or the container body is deformed and melted during heating and cooking by a microwave oven, and when heated by hot water or steam, hot water or steam is introduced into the container body. Intrusion can be prevented.

[0007] The container body has a bottom wall and a peripheral wall extending upward from the periphery of the bottom wall.
It is preferable to form a heat radiating surface formed by alternately connecting concave portions and convex portions along the vertical direction in the circumferential direction.
The heat radiating surface is formed by the concave portions and the convex portions being alternately connected in the circumferential direction. The distribution can be made uniform. As a result, uneven heating during cooking can be eliminated, excessive heating can be prevented, handling after cooking can be facilitated, and the time until the product is tasted after cooking can be shortened. In addition, since the concave portion and the convex portion extend in the vertical direction, they function as ribs, so that the strength of the container body can be improved.

It is preferable that a heat radiating surface formed of a concave portion and a convex portion connected to the concave portion and the convex portion of the peripheral wall is formed on the bottom wall. Thereby, the heat radiation of the container body and the uniformity of the heat distribution during heating can be further improved.

[0009]

Embodiments of the present invention will be described below with reference to the drawings.

FIG. 1 shows cooked rice 1 filled in a sealed container capable of microwave heating, hot water heating and steam heating. The sealed container has a container body 2 having an upward opening 2a, and a cover 3 closing the opening 2a.

As shown in FIGS. 2 and 3, the container body 2
Has a disk-shaped bottom wall 4, a peripheral wall 5 extending upward from the periphery of the bottom wall 4, and a flange 6 projecting outward from the outer periphery of the upper end of the peripheral wall 5. The peripheral wall 5 extends along a conical surface that extends outward as it goes upward, and the outer periphery of the flange 6 follows a substantially square shape.

The cover body 3 is a sheet made of a synthetic resin having flexibility and heat resistance. For example, the outer layer is made of nylon having a thickness of 25 μm, the intermediate layer is made of an eval resin having a thickness of 125 μm, and the inner layer is made of a resin having a thickness of 50 μm. It is made of polypropylene (PP) sealant, and is thermally welded to the upper surface of the flange 6 so as to be peelable, whereby the opening 2a of the container body 2 is closed.

As shown in FIG. 4 and FIG.
Are the outer layer 2A, the inner layer 2B, and the outer layer 2A and the inner layer 2B.
Is formed from a coextruded multilayer sheet. The intermediate layer 2C is made of a synthetic resin having higher oxygen barrier properties than the outer layer 2A and the inner layer 2B.
The inner layer 2B is made of a synthetic resin having higher heat resistance than the intermediate layer 2C. As the intermediate layer 2C, for example, an eval resin (EVOH) having a thickness of 30 μm can be used, and as the outer layer 2A and the inner layer 2B, for example, a polyolefin resin having a thickness of 310 μm can be used. The molding of the container body 2 can be performed by a known method, for example, by a vacuum molding method.

On the outer periphery of the peripheral wall 5, there is formed a heat radiating surface 13 constituted by a concave portion 11 and a convex portion 12 extending along the vertical direction alternately connected in the circumferential direction. Also, its bottom wall 4
In addition, a heat radiating surface 13 ′ formed of a concave portion 11 ′ and a convex portion 12 ′ connected to the concave portion 11 and the convex portion 12 of the peripheral wall 5 and extending along the radial direction of the bottom wall 4 is formed.

[0015] Raw rice and water are put into the container body 2 and cooked to obtain cooked rice 1, which is heated in the rice cooking process.
Sterilization by pressurization (for example, 130 ° C., 2.5 kgf / cm ² ) is performed, and then the container body 2 is
Opening 2a is closed.

According to the above configuration, the oxygen blocking property of the container body 2 is enhanced by the intermediate layer 2C, and the heat resistance is enhanced by the outer layer 2A and the inner layer 2B, so that the cooked rice can be stored for a long time and the flavor can be reduced. Can be prevented. In addition, when the container body 2 is deformed due to heating and pressurization during manufacturing, or when the container body 2 is deformed and melted during heating and cooking with a microwave oven, or when heated with hot water or steam, the hot water or steam is removed from the container body. 2 can be prevented from penetrating into the inside, and have excellent dimensional stability at high temperatures. Further, since the heat radiating surface 13 of the peripheral wall 5 of the container body 2 is formed by the concave portions 11 and the convex portions 12 being alternately connected in the circumferential direction, the heat radiating area is smaller than that of the smooth surface. As a result, heat can be efficiently radiated and the heat distribution during heating can be made uniform. As a result, uneven heating during cooking can be eliminated, excessive heating can be prevented, handling after cooking can be facilitated, and the time until the product is tasted after cooking can be shortened. Moreover, since the concave portion 11 and the convex portion 12 extend in the up-down direction, they function as ribs, so that the strength of the container body 2 can be improved, and the shape retention property is excellent. Further, by using a polyolefin resin for the outer layer 2A, deformation due to external force acting during transportation or the like can be prevented, and even if it is deformed, sufficient recovery and restoration properties can be obtained, and oil resistance, acid resistance, alkali resistance, etc. Can also be excellent. Furthermore, its bottom wall 4
The concave portion 1 connected to the concave portion 11 and the convex portion 12 of the peripheral wall 5
Since the heat radiating surface 13 ′ composed of 1 ′ and the convex portion 12 ′ is formed, the heat radiating property of the container body 2 and the uniformity of the heat distribution at the time of heating can be further improved.

[0017]

According to the present invention, the flavor can be preserved for a long period of time and the flavor can be maintained for a long period of time, which is suitable for heating with a microwave oven, hot water or steam, and can prevent deformation during heating and intrusion of hot water. In addition, it is possible to prevent excessive heating and uneven heating, and to provide cooked rice in a sealed container having excellent strength.

[Brief description of the drawings]

FIG. 1 is a cross-sectional view of cooked rice in a sealed container according to an embodiment of the present invention.

FIG. 2 is a right half cutaway side view of the container body according to the embodiment of the present invention.

FIG. 3 is a plan view of the container body according to the embodiment of the present invention.

FIG. 4 is a sectional view taken along line IV-IV of FIG. 2;

FIG. 5 is a sectional view taken along line VV in FIG. 3;

[Explanation of symbols]

 DESCRIPTION OF SYMBOLS 1 Cooked rice 2 Container main body 2a Opening 2A Outer layer 2B Inner layer 2C Intermediate layer 3 Cover body 4 Bottom wall 5 Peripheral wall 11, 11 'Concave part 12, 12' Convex part 13, 13 'Heat dissipation surface

Claims (4)

[Claims] Claims 1. Rice cooked rice in a sealed container, wherein the sealed container has a container main body having an upward opening and a cover body closing the opening, and the container main body has an outer layer and an inner layer. Having an intermediate layer between the outer layer and the inner layer, the intermediate layer is made of a synthetic resin having higher oxygen barrier properties than the outer layer and the inner layer, and the outer layer and the inner layer have higher heat resistance than the intermediate layer. Cooked rice in a sealed container characterized by being made of resin. 2. The cooked rice in a sealed container according to claim 1, wherein the cooked rice in the sealed container is capable of microwave heating, hot water heating and steam heating. 3. The container body has a bottom wall and a peripheral wall extending upward from the periphery of the bottom wall, and a concave portion and a convex portion along the vertical direction are alternately arranged on the outer periphery of the peripheral wall in the circumferential direction. The cooked rice in a sealed container according to claim 1 or 2, wherein a heat radiation surface configured by being connected is formed. 4. The rice cooked rice in a sealed container according to claim 1, wherein a heat radiating surface composed of a concave portion and a convex portion connected to the concave portion and the convex portion of the peripheral wall is formed on the bottom wall.