JPH11104023A - Manufacture of tableware for sterilizedly reserving cooking by means of lap-film - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a tableware in which a lap-film is not broken due to the evaporation and expansion of water in foods, even if the foods are put in the tableware and then the lap-film is put on and heated by a microwave oven, so that the foods can be reserved for a long period of time, and in which whether or not the lap-film is in close contact with the tableware or the foods can be easily seen, and also the contents of foods can be displayed. SOLUTION: A side peripheral projection is formed to the underside of the upper periphery of a tableware body, and a space is formed to the rear underpart 8 of the side peripheral projection. When a food 9 is heated, steam 10 comes out and a lap-film 5 is inflated and then the steam 10 is discharged to the underpart 8 through the side periphery without breaking the lap-film; and after the completion of cooking, steam is contracted, so that the lap-film is closely brought into contact with the food, and the cooked food is sterilizedly reserved for a long period, and the decay of the contents of the food can be perceived through the rounded surface.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method of putting food in a tableware body, applying an antibacterial wrap film, and placing the food in a microwave oven or the like so that the prepared food is sealed and sterilized in a can like a can, and stored semipermanently. The present invention relates to a method for producing tableware for cooking, disinfection and preservation using a wrap film, which can be stored at room temperature without being put in a refrigerator, and can be removed at any time and eaten at any time without being put in a refrigerator.

[0002]

2. Description of the Related Art Conventionally, when wrapping tableware,
In the case of heating with a microwave oven, etc., instead of the lid of the food, the cooking method was used so that the moisture did not fly, but after heating, the wrap film was torn, so holes were opened in advance. The food could not be stored for a long period of time, the wrap was easy to wrinkle, and it was not completely covered or difficult to see.

[0003]

[Problems to be Solved by the Invention] In a tableware, bowls and bowls are filled with food and wrapped, and the wrap is perfectly attached to the side of the tableware. When the wrap film stretched, it was torn, so that the wrap would not break even if the food was heated,
There is a problem that food is stored at room temperature for a long time and cannot be eaten at any time.

According to the present invention, the food is cooked at room temperature without being put in a refrigerator freezer so that the food can be cooked, sterilized and stored without breaking the wrap film by exhausting steam by the lower edge of the upper side edge of the tableware body. If it rots, it will be displayed and understood, so that it can be eaten at any time.

[0005] Conventionally, when displaying food item name material calorie health therapy etc. when food is put on tableware, a separate card was made in front of the food. In the case of a single item, the food was not visible when the card was inserted. The present invention relates to a method for producing tableware for cooking, sterilization and preservation using a wrap film which solves these problems.

[0006]

In order to achieve the above object, the wrapped contact is wrapped around the tableware in the upper surface, the side edge, and the space below the side edge, and when heated, the wrap is formed by evaporation of the water content of the food. The film swells, but the point of contact between the wrap film and the tableware shifts from the top edge to the side edge, and the area of the wrap film expands and expands easily, and when swelled by water vapor, the wrap film in the lower space of the side edge also expands and breaks. There is no.

[0007] Regarding the above-mentioned putrefaction, when the wrap film adhered to the food comes to the surface, it becomes putrefactive. However, when the R surface of the tableware body is colored, for example, the colored wrap is yellowed and the food is cooked and heated. When the vapor is evacuated and the colored wrap comes into close contact with the R surface and the color changes and rots, the colored wrap floats to its original color.

In the above display, the edge of the side surface is lowered from the edge of the upper surface by about 20 degrees to 30 degrees, so if an advertisement of a company name, a product name, or a food name is put on this R surface, it is easy to see from the eyes of a person, A ring card can be placed in the recess, and the name of the company, the name of the product, the calorie of the food, the name of a disease that is good for health, etc. can be entered.

DESCRIPTION OF THE PREFERRED EMBODIMENTS Embodiments of the present invention will be described with reference to the drawings based on embodiments. In FIG. 1 and FIG. 2, when food (9) is put in the tableware body (1), a wrap film (5) is placed and heated in a microwave oven, the food (9) is cooked and sterilized to generate steam (10), and the wrap film is generated. (5)
The steam (10) is blistered in a hemispherical shape. The steam (10) is disengaged from the side edge (3) from the lower edge (8) of the bottom groove (18), and when the cooking is completed, the expanded steam (10) contracts, and the wrap film (5). The wrap film (5) is adhered to the R surface (7) as well as the food (9) from the upper edge (2) while removing wrinkles from the side edges (3), and the wrap film is applied in a microwave oven. It becomes a state of cooking sterilization preservation.

FIG. 3 shows an embodiment shown in FIG. 4, in which the R surface (7) is formed into an edge concave portion (6) to collect water droplets of steam (10) exceeding the wrap film (5). By placing the ring card (2) in the edge recess (6), the contents can be displayed in different colors such as red, blue, yellow, etc., such as company name, product name, advertisement, and material calories.

In the embodiment shown in FIG. 5, a side edge (3) and a side edge (3-) 1 are provided, and the vapor (10) of the wrap film (5) blown up by heating is applied to the upper edge (3). The side edge (3-1) and the side face that exceed 2) and bulge to the side edge (3-1), and when bulged further, are exhausted from the edge groove (11) of the side edge (3) and do not further bulge. Depending on the position angle of the edge (3), the swelling of the wrap film (5) can be made larger or smaller, and the degree of adhesion of the food (9) can be adjusted.

FIG. 6 FIG. 7 In the embodiment shown in FIG. 25, the heated steam (10) passes over the top edge (2) and the edge groove (11) hole (1) without the wrap film (5) bulging.
2) The holes (12) are designed without venting the food (9), being evacuated to the lower edge (8).

In the embodiment shown in FIG. 10, the R side (7) of the tableware body (1) is colored, and when cooking is completed using the colored wrap (24), the steam (10) is evacuated and the R side ( When it comes into close contact with 7), the color changes when the R surface (7) is red and the colored wrap (24) is yellow, and when the food (9) rots, the colored wrap (24) looks like the color of the bulge. Figure (c) shows a state where the wrap is stopped by the wrap stop (19).

In the embodiment shown in FIG. 11, food (9)
An antibacterial sheet (14) impregnated with spices extracted from spices such as wasabi and mustard was added to stop rot. In FIG. 3C, the side edge (3) is curled (20) so that the lap slides on a tray formed of a plate material.

In the embodiment shown in FIG. 12, the side edge (3) is vertically uneven so that the steam (1) from the upper edge (2) is formed.
Roughness is roughened so that the wrap film does not adhere to the uneven portion where 0) is exhausted.

In the embodiment shown in FIG. 14, the present invention includes a metal (15) plate when cooking with an electromagnetic cooker instead of a microwave oven.

FIG. 15 and FIG. 16 show an embodiment. In the embodiment shown in FIG. 17, the tableware body (1) is formed so as to be overlapped, and a large number of dishes are cooked at the same time. In order to streamline cooking efficiency, an antibacterial extract is used. By putting the sealed ball (13) or bag-like sheet into the container and heating it, it bursts and explodes, and the bactericidal essence smells quickly.

In the embodiment shown in FIG. 19, the R side (7) of the main tableware (1) is slid, a plastic sealing lid (23) is put on, and the space above the R side (7) is sealed. 2
2) It is easy to hold down with a finger and open.

In the embodiment shown in FIG.
A cushion (17) was inserted so that (0) shrank and the food (9) was not crushed by the wrap film (5).

In the embodiment shown in FIG. 24, the food (9)
However, when the food (9) is in close contact with the tableware body (1), it does not taste. Therefore, a bottom convex portion (23) is provided to float the food (9) so that the taste can be absorbed without returning the food (9).

FIG. 8 is an explanatory view of drinking, FIG. 9 is a conventional explanatory view,
26 is an example of a cup ramen, FIG. 27 is an example of a wiener food, FIG. 28 is an example of a ring-shaped food, FIG.
Is an example of a spherical food, FIG. 30 is an example of a rice cooker, FIG.
1 is an embodiment of a clay pot type, and FIG. 32 is an embodiment of a rice cooker.

[0021]

By providing the top edge and the side edge, the contact point of the wrap film is obtained by heating the food.
By expanding from the edge of the upper surface to the edge of the side surface, the area of the wrap film at the edge of the upper surface is expanded to the area of the edge of the side surface, and the wrap film does not stretch and break.

In the hole between the upper edge and the side edge, the steam due to the overheating of the food flows downward from the hole from between the upper edge and the wrap film, and the wrap film does not swell.
No pressure on food.

An advertisement or food calorie can be put on the R-side with a company name and a product name, and the contents of food can be displayed.

When the R surface of the tableware is colored red, for example, the wrap film is light yellow, and when the food is heated and steam is discharged, the wrap film adheres to the R surface, the color of the R surface changes, and when the food rots, The wrap film floats to its original color.

[Brief description of the drawings]

1 is a perspective view of the present invention and a cross-sectional view showing a wrapped embodiment.

FIG. 2 is a cross-sectional view in which the food is overheated, the wrap film swells, and steam escapes to the lower part of the side edge from the side edge, and the overheating ends.
Sectional drawing in which steam shrank and adhered to food.

FIG. 3 is a cross-sectional view showing an embodiment in which an edge concave portion is provided on a side edge.

FIG. 4 is a plan view and a cross-sectional view showing an embodiment in which a ring card is set in an edge recess.

5A and 5B are a plan view and a cross-sectional view in which overheating is not performed, and a cross-sectional view illustrating an overheated and expanded embodiment in which side edges are provided in two steps so as not to expand more than necessary.

FIG. 6 shows that when the food is overheated and the wrap film inflates, the vapor crosses the top edge and escapes from the edge groove or hole.
Plan view and longitudinal sectional view.

FIG. 7 is a half plan view of an example in which an edge groove is designed.

FIG. 8 is an explanatory view of a state of drinking soup according to the present invention.

FIG. 9 shows a conventional bowl and plate, in which the wrap film is on the side of the bowl,
FIG. 4 is an explanatory view of a state in which the wrap film is broken because the wrap film is in close contact with the back surface of the plate and cannot exhaust steam.

FIG. 10 is a plan view and a cross-sectional view for explaining a state in which the R side of the tableware body is colored, the cooking wrap is evacuated using the colored wrap, and the colored wrap comes into close contact with the R side to change the color; FIG. 3 is a longitudinal sectional view showing an embodiment with a wrap film stopper.

FIG. 11 is a plan view and a side view in which an antibacterial sheet is placed in the present invention, and a cross-sectional view in which a side edge of a tray formed of a plate material is curled so that a wrap film slips.

FIG. 12 is a plan view, a cross-sectional view, and a bottom view showing an embodiment in which the edge of the side surface is made to allow steam to escape by unevenness.

FIG. 13 is a plan view and a sectional view showing an embodiment in which a portion of food that does not overheat is covered with aluminum foil.

FIG. 14 is a cross-sectional view of the present invention showing an embodiment in which a metal is put in for cooking with an electromagnetic cooker.

FIG. 15 is a plan view and a longitudinal sectional view showing an embodiment of a rice ball-shaped and a tofu-shaped in which the shape of food is adjusted to the tableware body.

FIG. 16 is a plan view and a longitudinal sectional view showing an embodiment in which a large number of tableware bodies are put in the tableware body.

FIG. 17 is a plan view and a longitudinal sectional view showing an embodiment in which a large number of tableware bodies are stacked and cooked.

FIG. 18 is a longitudinal sectional view showing an embodiment in a state where a wrap film is applied to a round food.

FIG. 19 is a longitudinal sectional view showing an embodiment in which a main body tableware is covered with a plastic sealing lid.

FIG. 20 is a longitudinal sectional view showing an embodiment in which a cushion is placed so that the food is not crushed.

FIG. 21 is a longitudinal sectional view showing an embodiment such as a coffee cup.

FIG. 22 is a longitudinal sectional view showing an embodiment in which a side edge is provided at a lower portion in a tableware body such as a wine glass.

FIG. 23 is a longitudinal sectional view showing an embodiment in which a tableware body such as a cup is wrapped.

FIG. 24 is a plan view, a longitudinal sectional view and a longitudinal sectional view showing an embodiment of the present invention in which a bottom convex portion is provided on the bottom of the tableware body so that the food can be tasted also on the back side;

FIG. 25 is a plan view and a longitudinal sectional view showing an embodiment of a design in which many holes are formed.

FIG. 26 is a plan view and a longitudinal sectional view showing an embodiment of a food such as a cup ramen.

FIG. 27 is a plan view and a sectional view showing an embodiment of a food such as a wiener.

FIG. 28 is a plan view and a longitudinal sectional view showing an example of a ring-shaped confectionery food.

FIG. 29 is a plan view and a longitudinal sectional view showing an embodiment of a spherical food such as octopus grilled.

FIG. 30 is a plan view and a longitudinal sectional view showing an embodiment of a rice cooker.

FIG. 31 is a plan view and a longitudinal sectional view showing an earthen pot-shaped embodiment.

FIG. 32 is a plan view and a longitudinal sectional view showing an embodiment of a rice cooker.

[Explanation of symbols]

DESCRIPTION OF SYMBOLS 1 Tableware main body 14 Antibacterial sheet 2 Top edge 15 Metal 3 Side edge 16 Display surface 4 Bottom edge 17 Cushion 5 Wrap film 18 Bottom groove 6 Edge recess 19 Lapping 7 R side 20 Curl 8 Edge bottom 21 Aluminum foil 9 Food 22 Sealing lid 10 Steam 23 Bottom convex part 11 Edge groove 24 Colored wrap 12 Hole 25 Coloring on R surface 13 Ball 26 Wheel card

Claims (18)

[Claims] 1. A side edge (3) is provided at a position of the tableware body (1) from the top edge (2) to the bottom side, and a lower edge (8) of the bottom surface (8) of the bottom surface (8). 4) A method for producing tableware for cooking, sterilization and preservation using a wrap film. 2. The wrap film according to claim 1, wherein the width between the upper edge (2) and the side edge (3) (6, 7) is approximately one tenth of the diameter of the dish body (1). Production method of cooking and sterilizing storage tableware. 3. A steam (1) emitted from a food (9) having an edge recess (6) between a top edge (2) and a side edge (3).
2. The method for manufacturing tableware according to claim 1, wherein the water droplets of (0) are not discharged outside. 4. A side edge (3, 3-1) is provided in two steps,
When overheated, the wrap film (5) becomes blistered steam (10)
Is bulged from the top edge (2) to the side edge (3-1). If it is further bulged, steam (10) escapes from the edge groove (11) of the side edge (3). ) A method for producing tableware for cooking, sterilization and preservation using a wrap film that does not bulge. 5. A hole (12) between the upper edge (2) and the side edge (3) or an edge groove (11) in the side edge (3).
A method for producing tableware for cooking sterilization preservation using a wrap film, wherein steam (10) is discharged from the wrap film and cooking sterilization can be performed without swelling the wrap film (5). 6. The R-face (7) between the top edge (2) and the side edge (3) is colored, and the wrap film (5) is also colored,
When cooked and heated, the colored wrap (24) comes into close contact with the R surface (7) and develops a different color, indicating that the food (9) is in a sealed state. 2. The tableware for storage using a wrap film according to claim 1, wherein the original color is floated. 7. The tableware body (1) which is rough due to unglazing or the like and the wrap film (5) does not slip.
The wrap film according to claim 1, wherein a glaze or a coating process is applied to a portion where the wrap film (5) hits, a top edge (2), and a side edge (3). Production method. 8. An uneven portion is provided on a lower portion (8) of the edge of the side edge (3) and a portion corresponding to the wrap film (5) so as to easily emit steam, so that the wrap film (5) does not adhere. Method of manufacturing tableware for cooking sterilization preservation by using wrap film. 9. The method for producing tableware for cooking, sterilizing and preserving using a wrap film according to claim 1, wherein the tableware is adapted to the shape of a food (9) such as eggs, ombs, tofu and the like. 10. A tray in which a plurality of tableware bodies (1) enter, wherein a top edge (2) and a side edge (3) are provided at the edge of the tray to cook food (9) contained in tableware in the tray. A method for manufacturing tableware for cooking, sterilization and preservation using a wrap film to be sterilized. 11. The method according to claim 1, wherein the tableware body (1) and the tableware body (1) are overlapped and two or more stages are stacked. 12. The present invention further comprises a sterilizing volatile aqueous solution,
A method for producing tableware for cooking sterilization preservation using a wrap film, in which a sheet impregnated with a food essence is inserted and heated to sterilize the food more quickly, thereby achieving the effects of the present invention. 13. The food (9) is rapidly sterilized by putting a spherical or bag-like shape sealed with an aqueous solution of a sterilizing volatile essence into the present invention and heating it with a microwave oven or the like to burst and explode. The invention of claim 1, 14. A ring card (26) is placed in an edge recess (6) between the upper edge (2) and the side edge (3), and the content of the food (9) is colored in red, blue, and yellow, and nutrient dishes. A method of manufacturing tableware for cooking, sterilization and preservation using a wrap film displaying a name. 15. A plastic sealing lid (22) entering along the R-face (7) between the top edge (2) and the side edge (3).
And a method for producing tableware for cooking sterilization preservation using a wrap film which is provided with a space above a side edge (3) and is made into a sealed container. 16. The wrap film according to claim 1, wherein the side edge (3) for molding the tray from the plate-like material is curled (20) so that the wrap film (5) is not broken. Tableware manufacturing method. 17. In the case of electromagnetic induction heating cooking, a metal (1
5) A method for producing tableware for cooking, sterilization and preservation using a wrap film, wherein a plate or a coated metal plate is included in the present invention. 18. A method for producing tableware for cooking and disinfection preservation using a wrap film, wherein a cushion (17) for absorbing the moisture of steam (10) is placed so that the food (9) is not crushed on the food (9). .