KR20170064451A - Container for preserving food - Google Patents

Abstract

(PROBLEMS TO BE SOLVED BY THE INVENTION) To provide a food preservation container which suppresses uneven heating and does not deteriorate the texture and taste of food when microwaves are heated in refrigeration or cryopreserved foods.
A food preservation container (1) comprises a side wall part (3) surrounding four sides of a bottom part (2) and a bottom part (2), a flange part (4) formed on an upper end of the side wall part (3) Shaped box-shaped body having an open top. The bottom portion 2 has a plurality of concave portions 21 and a convex portion 22 formed between the adjacent concave portions 21. The concave portion 21 has a convex portion 22, A plurality of flow paths 31 are formed in the side wall portion 3 in the vertical direction from the flange portion 4 of the container 1 toward the bottom portion 2. The flow path 31 is formed between the convex ridgelines 32 in which the side wall portion 3 rises and is formed in a groove shape in the side wall portion 3. [

Description

[0001] CONTAINER FOR PRESERVING FOOD [0002]

The present invention relates to a container for food preservation made of synthetic resin which is capable of preserving food and is suitable for microwave heating.

As a method of short-term or long-term preservation of food, refrigeration preservation and cryopreservation are well known. Examples of convenient methods of storing food at that time include a method of storing the food in a container having a lid made of a synthetic resin such as plastic, a method of wrapping and storing the food placed on the plate, and the like. However, these methods can not sufficiently suppress the drying of the food, resulting in a problem that the texture and the taste of the food are largely damaged.

In the case of eating foods refrigerated or cryopreserved, the food is often heated, and microwave heating using a microwave oven is generally performed as a heating method. However, when the food preserved by refrigeration or cryopreserved is heated by microwave heating, the portion which is easily heated and the portion which is not heated well are mixed, and heating unevenness sometimes occurs in the food. Since the inductance loss coefficient of ice (-12 DEG C) is 0.003, while the inductance loss coefficient of water (5 DEG C) is 5 to 15, Is mainly absorbed in the melted portion than in the frozen portion, and is mainly caused by a temperature difference.

An example of microwave heating of foods refrigerated or stored frozen is rice cooked rice. In the case of pickled rice, it is known that when preserved in a refrigerator, the graininess is damaged, generally frozen storage is recommended.

However, when frozen and preserved scalded rice is sealed in a container and frozen, the evaporated moisture becomes cold and coagulates and collects at the bottom of the container body. When microwaves are heated in this state, the moisture of the bottom of the bottom portion is absorbed, so that the texture, the taste, and the like of the inside and the outside of the room may be significantly damaged.

As a means for solving such a problem, a technique of studying the shape of a container has been proposed. For example, in Patent Document 1, a convex portion having corners projecting upward and downward is formed in a bottom portion of a container, and a plane surrounded by the convex portion is formed in a bottom portion of the container. By microwaving the convex portion having corners, There has been proposed a container for microwave cooking which does not cause unevenness.

In addition, Non-Patent Document 1 proposes a food preservation container in which convex portions are formed on the inner bottom portion of the container to improve heating unevenness. In addition, in Non-Patent Document 2, a container for holding a container having a double structure by forming a container having a hole in the container body is proposed.

Patent Document 2 proposes a container for holding a container which is provided with a holding space for holding water at the bottom of the container body and capable of separating moisture from the inside of the container.

Japanese Patent Application Laid-Open No. 9-215594 Japanese Laid-Open Patent Publication No. 2006-304670

"KITCHEN TOESAN Rice Cryopreservation Container", product information, [online], Kureha Co., Ltd. [search on November 30, 2013], Internet <URL: http://kurelife.jp/products/ricecontainer/> [Product], [online], Ebisu Corporation homepage, [Search November 30, 2013], Internet <URL: http://www.ebisu-grp.co.jp/products/frozen-storage. html>

Consumers demanding that foods that are preserved in refrigeration or cryopreserved are easily heated by microwave heating and are eaten and consumed in everyday households, and consumers who want to eat reheated foods are getting more and more demanded. It has become an important issue to reduce irregularity and not lose the texture and the taste of food.

Although the shape of the container disclosed in Patent Document 1 and Non-Patent Document 1 improves heating unevenness upon microwave heating, the moisture condensed in the bottom of the container is dissolved by heating and is absorbed by the food by cryopreservation, The point of loss of taste or food remains as a task.

In addition, in the shape of the container disclosed in Patent Document 2 and Non-Patent Document 2, in addition to improvement in uneven heating during microwave heating, moisture condensed in the bottom of the container can be separated from the food, There is another problem that the volume of the food that can be accommodated in the content container is small, the volume becomes large in the freezer, it is difficult to clean after use, and the container can not be packed when not in use. In addition, it is also a disadvantage that the structure is expensive due to the structure for forming the content container.

In addition, the above problem is not limited to the case of preserving the taste of rice, but is also applicable to other foods. For example, even when frozen foods such as frozen shumas, frozen vegetables, and frozen takoyaki are put into a container and thawed and heated by microwave heating, there is a problem that heating unevenness occurs, the food absorbs moisture condensed in the bottom of the container, There is a problem that the texture and the taste of food are damaged.

SUMMARY OF THE INVENTION In consideration of the above problems, the present invention provides a food preservation container which suppresses uneven heating of foods and does not deteriorate the texture and taste of food when microwaves are heated in refrigeration-preserved or cryopreserved foods .

Means for Solving the Problems As a result of intensive studies in order to solve the above problems, the inventors of the present invention focused on the effect of coagulation and heat transfer of steam to form recesses and protrusions on the bottom surface and the wall surface of the container, It has been found that the water vapor generated from the food can be circulated throughout the container to reduce the heating unevenness and the condensed water generated during storage or reheating can be separated from the food at the bottom of the container.

That is, the present invention is configured as follows.

[1] A food preservation container comprising a bottom portion and a side wall portion and having an upper portion opened, wherein a gas or liquid flow path is formed in the side wall portion, the bottom portion includes a concave portion and a convex portion, Wherein the gas or liquid flowing through the channel circulates or stays.

[2] The food preservation container according to [1], wherein the flow path is a groove shape formed toward the bottom portion.

[3] The food preservation container according to [2] above, wherein a distance between normal points of the projections adjacent to each other is 1 to 9 mm.

[4] The food preservation container according to [3], wherein the depth of the concave portion is 1 to 3 mm.

[5] The container for preserving food according to [3] or [4], wherein the concave space formed by the concave portion has a volume of 1 to 25 cm 3 per 100 cm 2 of the projected area of the bottom.

[6] The food preservation container according to any one of [3] to [5], wherein the surface area of the bottom surface is at least 1.5 times the projected area of the bottom surface.

According to the present invention, it is possible to reduce heating unevenness of food when microwaved food is stored in refrigeration or cryopreserved food, and also to separate food from the food at the bottom of the container to prevent food and / You can get a container.

1 is a perspective view showing the entire configuration of a food preservation container according to an embodiment of the present invention.
2 is a plan view of a food preservation container according to an embodiment of the present invention.
3 is a front view of a food preservation container according to an embodiment of the present invention.
4 is an end view of AA 'in FIG.
5 is an enlarged cross-sectional view of a bottom portion of a food preservation container according to an embodiment of the present invention.
6 is an enlarged plan view of a bottom portion of a food preservation container according to an embodiment of the present invention.
7 is a schematic view showing a space formed by the concave portion.
8 is a schematic view showing a space formed by the concave portion.
9 is a schematic view showing a space formed by the concave portion.
10 is an enlarged cross-sectional view of a bottom portion of a food preservation container according to another embodiment.
11 is an enlarged plan view of a bottom portion of a food preservation container according to another embodiment.
Fig. 12 is a schematic view (vertical groove shape) of a channel and a ridge line of a food preservation container according to another embodiment. Fig.
Fig. 13 is a schematic view (through-joint) of a channel, a ridge portion, a concave portion and a convex portion of a food preservation container according to another embodiment.
Fig. 14 is a schematic view (horse riding joint) of a channel, a ridge portion, a concave portion and a convex portion of a food preservation container according to another embodiment.
Fig. 15 is a schematic diagram (quadrant) of concave and convex portions of a food preservation container according to another embodiment. Fig.
16 is a schematic view (on a wicker workpiece) of a concave portion and a convex portion of a food preservation container according to another embodiment.
Fig. 17 is a schematic view (basket) of a concave portion and a convex portion of a food preservation container according to another embodiment; Fig.
Fig. 18 is a schematic view of a concave portion and a convex portion of a food preservation container according to another embodiment (three-stage checkered pattern). Fig.
19 is a plan view of a food preservation container according to Comparative Example 2. Fig.

(Hereinafter referred to as &quot; present embodiment &quot;) according to the present invention will be described in detail with reference to drawings as necessary. The present invention is not limited to the following embodiments, and various modifications can be made within the scope of the present invention.

The food preservation container 1 (hereinafter simply referred to as &quot; container 1 &quot;) is a container made mainly of a synthetic resin and has a bottom part 2 and a bottom part 2 And a flange 4 formed at an upper end of the side wall 3. The box-like body is an upper portion opened.

As is apparent from the cross-sectional view taken along the line AA in FIG. 4, the bottom portion 2 is provided with a plurality of recess portions 21, which are circulating or retentive portions in which the gas or liquid circulates or stays, And has a convex portion 22. As shown in Figs. 4 and 5, the concave portion 21 is semicircular in cross section and has a spherical shape as a whole, and the convex portion 22 is formed in a plane It is a bore square shape, and its cross section is approximately trapezoidal. 1 and 4, the bottom portion 2 is provided with two step portions 23 on both sides in the longitudinal direction of the container 1 in which the surface of the bottom portion 2 rises.

As shown in Figs. 1 to 3, the side wall portion 3 is formed with a plurality of flow paths 31 in the vertical direction from the flange portion 4 of the container 1 toward the bottom portion 2. The flow path 31 is formed between the convex ridgelines 32 in which the side wall portion 3 rises and is formed in a groove shape in the side wall portion 3.

The liquid flowing through the flow path 31 formed in the side wall portion 3 is directed toward the recess portion 21 of the bottom portion 2 and stays in the recess portion 21 and at the same time, Is configured as a circulating part capable of flowing from the flow path 31 of the side wall part 3 toward the concave part 21 of the bottom part 2 and flowing into the concave part 21 to be circulated. In other words, the flow path 31 and the recessed portion 21 are connected as a flow path.

Here, as shown in Fig. 5, the normal point distance L of the convex portion 22 in the bottom portion 2 is preferably 1 to 9 mm. Within this range, the cooked rice grains do not stick well to the concave portion 21, and cleaning after use is easy. More preferably, the normal point distance L of the convex portion 22 is 2 to 5 mm.

The normal point distance L of the convex portion 22 is a numerical value obtained by measuring the distance between the normal points of the neighboring convex portions 22. Here, the steepest point of the convex portion 22 means a distance between the maximum points when the cross-sectional shape of the convex portion 22 has a portion having a maximum height such as an arc shape, a triangle, or a pentagon, Or the like, the distance between the center of the flat part when the flat part is not provided.

It is preferable that the depth H of the concave portion 21 formed in the bottom portion 2 is 1 to 3 mm. When the depth H is 1 mm or more, for example, moisture condensed when heated by a microwave can sufficiently be received in the concave portion 21, It is not well absorbed by the smell and can keep the food and texture good. On the other hand, if the depth H is 3.0 mm or less, it is possible to cleanly clean by a cleaning with a sponge or an automatic dishwasher, and a space (heat insulating layer) Lt; 0 &gt; C) is shortened, so that the texture and texture of the sample can be satisfactorily maintained. More preferably, the depth H of the concave portion 21 is 1 to 2 mm.

The depth H of the concave portion 21 refers to a difference in elevation of the deepest point of the concave portion 21 adjacent to the normal point of the convex portion 22. [

The volume V of the space formed by the concave portion 21 of the bottom portion 2 is preferably 1 to 25 cm 3 per 100 cm 2 of the projected area as viewed from the plane of the entire bottom portion 2. With this range, moisture condensed when microwaves are heated by microwaves can be easily accommodated in this space, moisture does not flow out from the space, and the microwaves do not touch the bottom of the microwave oven. .

Here, the volume V of the space means a region in which the concave portion 21 functions as a circulating retention portion, that is, a region where the liquid can gather. That is, of the three patterns shown in Figs. 7 to 9, the hatched area is a space formed by the recesses 21, and the sum of the volumes of the oblique lines is the volume (V) referred to herein. A pattern in which the droplets are uniformly formed by the concave portion 21 and the convex portion 22 shown in Fig. 7, the height of the normal point of the convex portion 22 shown in Fig. 8 is different, A concave portion 21 and a convex portion 22 shown in Fig. 9 are formed at an oblique angle toward the center depending on the point of the convex portion 22 of the convex portion 22, The bottom portion of the concave portion 21 is also lowered and the space formed by the concave portion 21 as the liquid level is also changed.

The sum of the surface area of the bottom part 2, that is, the area of the concave part 21 of the bottom part 2 and the surface area of the convex part 22 is the sum of the projected area Preferably 1.5 times or more than The attachment area of the container 1 to the bottom 2 of the container 1 is reduced when the food is placed inside the container 1 and the attachment of the contents to the bottom 2 of the container 1 is reduced It is easy to take out the contents.

The height (1L) (see Fig. 3) of the container 1 is not particularly limited, and may be a minimum height that can be stored by putting foods such as bobbin or the like. If the height is 20 to 150 mm, Is preferable because of its high efficiency. The area of the bottom 2 and the opening of the container 1 of the present embodiment is not particularly limited. However, if the length in the longitudinal direction of the bottom 2 is 300 mm or less, it is preferable that the container 2 is housed in a household refrigerator or a shelf So that it is preferable.

In the present embodiment, the container 1 is preferably made of a synthetic resin, as described above. If it is made of synthetic resin, it can be refrigerated, frozen and preserved, and it is also possible to heat microwaves as it is. The synthetic resin material is not particularly limited and includes, for example, low density polyethylene (LDPE), high density polyethylene (HDPE), polystyrene, crystalline polyethylene terephthalate, amorphous polyethylene terephthalate, polyvinyl chloride, polycarbonate, . The synthetic resin material may be a single material or a combination of a plurality of materials. Among them, polypropylene is preferable because it is excellent in heat resistance, cold resistance, molding processability, and cost.

The molding process of the container 1 may be carried out by well-known techniques, for example, thermoforming, injection molding, or vacuum molding. In the case of molding by a vacuum forming method, the sheet thickness before molding is 0.8 to 2.5 mm to maintain thermal conductivity, and sufficient moisture barrier property and bad odor barrier property, so that drying of the stored food or adherence of frozen food is prevented It is preferable.

As shown in the enlarged view of FIG. 6, the concave portion 21 formed in the bottom portion 2 has a square shape, but the present invention is not limited to such an embodiment. . For example, a geometric shape such as a circle, an ellipse, a rectangle, a diamond, a triangle, and a polygon, as well as a shape including a star, a heart, a bamboo, a diamond, A plurality of types of shapes may be used at the same time.

The shape of the cross section of the convex portion 22 formed on the bottom 2 can be arbitrarily selected in addition to the shape shown in Fig. 5, and for example, as shown in Figs. 10 and 11, Both the portion 21 and the convex portion 22 may be formed in a circular section. It is preferable that the convex portion 22 is circular, triangular or square in order to prevent the food held in the container 1, particularly the bottom 2 of the wearer from coming into close contact with each other.

On the other hand, the shape of the flow path 31 and the ridge line portion 32 formed in the side wall portion 3 can be variously considered. However, for the reason of promoting the circulation of water vapor over the entire container 1, Is a shape that forms a series of flows from the side of the flange portion 4 toward the bottom portion 2. For this reason, the shape of the channel 31 seen from the front is, for example, as shown schematically in Figs. 12 to 15, such as a vertical groove, a through-hole, a horse ridge, .

The convex portions 22 provided on the bottom portion 2 are independently arranged on at least a part of the inner surface of the bottom portion 2. The arrangement method at this time is not particularly limited, but a structure in which the space formed by the recesses 21 is connected in series is preferable because water vapor can be circulated throughout the container. As another example of such a structure, for example, as shown in Figs. 13 to 18, a through-hole joint, a horse-joint joint joint, a quadruple joint joint, a wickerwork joint, a basket joint, .

As shown in Figs. 1 and 4, the step portion 23 rising on the side of the bottom portion 2 is formed on both sides in the longitudinal direction of the container 1. In the present invention, It is possible to form the step portion 23 for elevating a part or a plurality of portions of the bottom portion 2 of the container 1 to the contents side within a range not hindering the solution. In addition to the container main body of the present embodiment, a subsidiary material such as a colander, a steam valve, a drain plug, a water absorbing layer, and an inner lid can be provided within the scope of not hindering solving the problem of the present invention.

The shape of the container 1 of the present embodiment is not particularly limited and may be any shape such as a square, a rectangle, a circle, an ellipse, a bowl, or the like as long as the shape can store food, for example, It is preferable that the lid to be combined with the container 1 has adequate hermeticity when it is fitted into the flange portion 4 of the container 1. [ As a result, air outside the container 1 can be prevented from entering the container as much as possible, and leakage of the contents of the container can be prevented as much as possible when the container 1 falls sideways.

Example 1

Hereinafter, the present embodiment will be described in detail by way of examples, but the present embodiment is not limited to these examples.

The method of producing the food preservation container prepared in Examples and Comparative Examples is as follows.

A food preserving container 1 having the shape shown in Figs. 1 to 3 was produced by vacuum-forming a polypropylene sheet (thickness: 1.2 mm).

The dimensions of the obtained food preservation container (1) are shown in Table 1. The measurement method of the dimension is as follows.

&Lt; Measurement of distance between normal points >

The measurement of the normal point distance L (see FIG. 5) is performed by making a 1 mm thick slice with a small cutter pointing out to include two or more neighboring normal points among the normal points and observing the cross section with a microscope The distances between neighboring normal points were measured.

&Lt; Measurement of Depth of Depression &

The depth H of the concave portion 21 (refer to FIG. 5) is the sum of the normal point of the convex portion 22 and the normal point of the convex portion 22 when the cross section of the prepared section is observed by a microscope in the same manner as the measurement of the normal- , And the difference in height of the depressed portion in the depth direction of the concave portion 21 adjacent to the convex portion 22 was measured.

<Calculation Method of Projected Area>

The projected area was calculated by measuring an actual dimension of the length in the width direction and the length in the longitudinal direction of the bottom portion 2 of the bottom surface projection of the container 1 using a nonius and multiplying them.

&Lt; Calculation method of the volume of the space formed by the concave portion and the convex portion provided at the bottom portion and the bottom portion &

From the measurement results of the normal point distance L and the depth H of the concave portion 21 measured by measuring the normal point distance of the convex portion 22 and measuring the depth H of the concave portion 21 Respectively.

The preparation method and the evaluation method of the sample used in the examples and the comparative examples are as follows.

<Preparations of rice>

(1) to (5) using the food preservation container 1 of the examples and the comparative examples.

(1) Cooking: 798 g of tap water (1.33 times of weightlessness) was added to 600 g of Koshihikari mushroom from Mie Prefecture, and the dish was cooked with the IH rice cooker (manufactured by George Lucy) selected.

(2) Charging: After cooking, immediately mix with a spatula so that the inside of the pot is homogenized uniformly. 180 g of the mixture is charged into a food preservation container so that the inside of the container is uniform in thickness , And the container was sealed with a cover having a structure capable of sealing the container.

(3) Rinsing: The rinsed rice after sealing was allowed to cool at room temperature (23 DEG C) for 30 minutes.

(4) Freezing: After confirming that the inside of the container was below 60 캜, it was stored frozen for 18 hours in a freezer of a refrigerator (Hitachi RG5700G).

(5) Reheating: The microwave oven (RE-26A manufactured by SHARP Co., Ltd.), which was frozen by the above method, was heated at 500 W for 3 minutes.

&Lt; Sensory test for unpleasant taste after cryopreservation >

The sensory evaluation was carried out by 100 housewives in their 20s and 50s. The fine granules prepared by the above-mentioned preparation method were taken out and were divided into two in the thickness direction and divided into upper and lower portions corresponding to the upper half of the filling direction.

For each of the upper and lower portions of each of the examples and the comparative examples, the graininess (sense of recognizing particles), the feeling of softness (softness at the center of the rice), viscosity (softness at the center of the rice) , 5 points of freshly cooked rice cooked within 1 hour after cooking, and evaluated as 1 point to 5 points based on this value. Evaluation criteria are shown in Table 2.

[evaluation]

The average value of the evaluations of 100 panelists was calculated and evaluated according to the following criteria.

?: 4 points? Average value? 5 points

?: 3 points? Average value <4 points

?: 2 points? Average value <3 points

×: 1 point ≤ average value <2 points

&Lt; Method for measuring moisture content in the bottom of container &lt;

2.0 g of rice bran in the bottom portion of the bottom surface portion in the filling direction and 2.0 g of freshly ground rice bran in 5 minutes after the rice cooked by the method described above were taken out and were placed in a heating dry type moisture meter MS-70) in rapid mode, sample plate temperature 140 ° C, measurement accuracy MID. Mode and an ending condition of 0.10% / min, and the water content was measured, and the amount of change in the moisture content which was not stored was obtained by the following formula (1).

Moisture content change (bottom) = Moisture content (bottom) - Moisture content (freshly prepared) ... (One)

When the moisture content of the unrecovered water is close to the fresh water, the amount of change in moisture percentage is approximately 0, and when the moisture percentage change amount is less than 0, the dried water is dry than the freshly wiped unbleached rice and becomes hard. On the other hand, when the change in the water content is> 0, the water becomes excessive and becomes sticky.

[evaluation]

Was evaluated as the absolute value of the change in the moisture percentage. The &quot; | moisture change amount | &quot; means the absolute value of the moisture change amount.

?: 0? | Moisture content change amount | <2

?: 2? | Moisture content change amount | <3

?: 3? | Change in moisture content | 5

×: 5 ≦ | Moisture content change amount |

&Lt; Evaluation method of heating unevenness &

Heating unevenness was evaluated by a method using an iodine starch reaction.

50 g of starch paste was dissolved in 150 g of tap water to prepare a swell. 40 g of the herbs were added to 200 g of the sample prepared by the above preparation method (1), and the mixture was thoroughly stirred and uniformly coated with swollen particles. To this was added 4.0 g of the iodine solution, and the mixture was thoroughly stirred and mixed until the whole of the impregnated rice became a uniform purple. 180 g of a purple dye prepared by the above method was charged in a food preservation container in the same manner as in the above-mentioned preparation methods (2) and (3) and stored frozen in the same manner as in the above-mentioned preparation method (4). The frozen rice prepared by the above method was heated for 2 minutes and 30 seconds by the above microwave oven set to an output of 500 W. [ The crude prepared by the above method was taken out from the food preservation container 1 and the purple color reaction was lost and the ratio of the weight of the whitened portion was calculated by the following formula (2) Respectively.

Heating unevenness = (weight of white part (g) / 180 g) (2)

[evaluation]

The heating unevenness calculated by the above method was evaluated by the following criteria.

?: 75 <heating unevenness? 100

?: 50 <heating unevenness? 75

?: 25 <heating unevenness? 50

×: 0 ≦ heating unevenness ≦ 25

&Lt; Starch adhesion degree &

The iodine solution diluted 30 times with tap water was dropped into the food preservation container 1 after taking out the prepared preparation by the above poor preparation method, and the area discolored into purple by the iodine starch reaction was analyzed by image analysis , And the ratio of the area where the color reaction occurred was calculated by the following formula (3), and this was taken as the starch adhesion ratio.

Starch adhesion degree = (area of colored area / projected area of bottom surface) x 100 ... (3)

[evaluation]

The degree of starch adhesion calculated by the above method was evaluated according to the following criteria.

⊚: 0 전 starch adhesion degree <25

○: 25 ≦ starch adhesion degree <50

?: 50? Adhesion degree of starch <75

×: 75 ≦ starch adhesion degree ≦ 100

<Ease of cleaning>

Sensory evaluation of the ease of cleaning of containers for food preservation was conducted by 100 housewives in their 20s and 50s. The container for food preservation, which had been prepared by the above preparation method with little preparation, was impregnated with tap water to a dish sponge (3M Company, Scotch Bright ^TM antibacterial urethane sponge S-21KS) for dishwashing, and the dishwashing detergent (Asahi Kasei Home Products Co., shoe ^R aloe vera), 3 drops of dropwise addition, the preservation of the same shape for cleaning easiness (method a sponge contact) when the wash the interior of the vessel, except in the bottom surface and the wall, there are no irregularities with the examples and Comparative examples, the container (The same as in Comparative Example 1) was evaluated as 5 points based on the same test.

[evaluation]

The average value of the evaluations of 100 panelists was calculated and evaluated according to the following criteria.

?: 4 points? Average value? 5 points

?: 3 points? Average value <4 points

?: 2 points? Average value <3 points

×: 1 point ≤ average value <2 points

Details of each embodiment and comparative example will be described below.

[Example 1]

The liquid flowing through the flow path 31 provided in the side wall portion 3 stays in the concave portion 21 formed in the bottom portion 2 as a liquid pool and the water vapor is supplied to the flow path 31 A food preserving container 1 to which the flow path 31 and the recess 21 were connected was obtained in the relationship of the circulating retention portion capable of circulating the concave portion 21. Each size is as shown in Table 1.

The evaluation results are shown in Table 1. The moisture content of the bottom portion 2 of the container 1, the heating unevenness, the degree of sticking of the starch, and the ease of cleaning were satisfactory results.

[Example 2]

A food preserving container 1 having the same shape as in Example 1 except that the depth H of the concave portion 21 in the bottom portion 2 was 1.5 mm was manufactured and evaluated in the same manner as in Example 1 The results are shown in Table 1. The moisture content of the bottom portion 2 of the container 1, the heating unevenness, the degree of sticking of the starch, and the ease of cleaning were satisfactory results.

[Example 3]

A food preservation container having the same shape as in Example 1 was manufactured except that the depth H of the concave portion 21 in the bottom portion 2 was 3.0 mm and the same evaluation as in Example 1 was carried out. Table 1 shows the results. The moisture content of the bottom portion 2 of the container 1, the heating unevenness, the degree of sticking of the starch, and the ease of cleaning were satisfactory results.

[Example 4]

A food preservation container having the same shape as in Example 1 was manufactured except that the depth H of the concave portion 21 in the bottom portion 2 was 4.0 mm and the same evaluation as in Example 1 was carried out. Table 1 shows the results. The moisture content in the bottom portion 2 of the container 1 and the heating unevenness are satisfactory results. However, since the depth of the recess portion 21 formed in the bottom portion 2 is deep, ) Can not sufficiently be removed by washing with a sponge, and the degree of starch adhesion and cleaning easiness are insufficient and unsuitable.

[Example 5]

A food preservation container having the same shape as that of Example 1 was manufactured except that the depth H of the concave portion 21 in the bottom portion 2 was 0.5 mm and the same evaluation as in Example 1 was carried out. Table 1 shows the results. The heating irregularity was large, and the moisture content in the bottom portion 2 of the container 1 was high, and it became sticky and inadequate.

[Example 6]

Point distance L of the convex portion 22 in the bottom portion 2 is 0.5 mm and the depth H of the concave portion 21 in the bottom portion 2 is 1.5 mm, A food preservation container having the same shape as in Example 1 was manufactured except that the length of one side of the square of the normal point of the convex portion 22 of the portion 2 was 0.2 mm and the same evaluation as in Example 1 was conducted Table 1 shows the results. The moisture content in the bottom portion 2 of the container 1 and the heating unevenness are satisfactory results. However, since the depth of the recess portion 21 formed in the bottom portion 2 is deep, ) Can not sufficiently be removed by washing with a sponge, so that the adhesion of starch and the easiness of washing are inadequate.

[Example 7]

The distance L between the normal points of the convex portion 22 of the bottom portion 2 is 1.0 mm and the depth of the bottom surface irregularities is 1.5 mm and the distance between the normal points of the convex portion 22 of the bottom portion 2 A food preserving container having the same shape as that of Example 1 was produced except that the length of one side of the square was 0.5 mm and the same evaluation as that of Example 1 was carried out. The moisture content of the bottom portion 2 of the container 1, the heating unevenness, the degree of sticking of the starch, and the ease of cleaning were satisfactory results.

[Example 8]

Point distance L of the convex portion 22 in the bottom portion 2 is 2.0 mm and the depth H of the concave portion 21 in the bottom portion 2 is 2.0 mm, A food preservation container having the same shape as that of Example 1 was prepared and the same evaluation as in Example 1 was conducted except that the length of one side of the square of the normal point of the convex portion 22 of the portion 2 was 1.0 mm Table 1 shows the results. The moisture content of the bottom portion 2 of the container 1, the heating unevenness, the degree of sticking of the starch, and the ease of cleaning were satisfactory results.

[Example 9]

Except that the normal point distance L of the convex portion 22 in the bottom portion 2 is 5.0 mm and the depth H of the concave portion 21 in the bottom portion 2 is 1.5 mm A food preservation container having the same shape as in Example 1 was prepared and evaluated in the same manner as in Example 1. The results are shown in Table 1. The moisture content of the bottom portion 2 of the container 1, the heating unevenness, the degree of sticking of the starch, and the ease of cleaning were satisfactory results.

[Example 10]

Except that the normal point distance L of the convex portion 22 in the bottom portion 2 is 9.0 mm and the depth H of the concave portion 21 in the bottom portion 2 is 1.5 mm A food preservation container having the same shape as in Example 1 was prepared and evaluated in the same manner as in Example 1. The results are shown in Table 1. The moisture content of the bottom portion 2 of the container 1, the heating unevenness, the degree of sticking of the starch, and the ease of cleaning were satisfactory results.

[Example 11]

Except that the distance L between the normal points of the convex portion 22 in the bottom portion 2 is 10.0 mm and the depth H of the concave portion 21 in the bottom portion 2 is 1.5 mm A food preserving container having the same shape as in Example 1 was prepared and evaluated in the same manner as in Example 1. The moisture content in the bottom portion 2 of the container 1, the heating irregularity, the amount of the starch, and the amount of the starch Adhesion, ease of cleaning, and the like.

[Example 12]

Except that the shape of the concave portion 21 and the convex portion 22 in the bottom portion 2 is semi-spherical and the radius viewed from the plane of the hemispherical convex portion 22 is 1.5 mm. Shaped food preserving container (1) was manufactured and evaluated in the same manner as in Example 1. The results are shown in Table 1. The moisture content of the bottom portion 2 of the container 1, the heating unevenness, the degree of sticking of the starch, and the ease of cleaning were satisfactory results.

[Comparative Example 1]

Table 1 shows the results of evaluating the same food preservation containers as in Example 1, except that the bottom portion 2 and the side wall portion 3 were flat and flat, and evaluated in the same manner as in Example 1 . The ease of cleaning by the sponge was highly valued, but the unevenness in heating was large, and the moisture content in the bottom part 2 of the container 1 was high, resulting in stickiness.

[Comparative Example 2]

A smooth surface is formed at the boundary between the concave portion 21 and the convex portion 22 in the flow path 31 formed in the side wall portion 3 and the ridge portion 32 and the bottom portion 2 as shown in Fig. A food preservation container having the same shape as that of Example 1 was manufactured except that the plane portion 5 was provided and the channel 31 and the concave portion 21 were not connected and the same evaluation as in Example 1 was made The results are shown in Table 1. The moisture content in the bottom portion 2 of the container 1 was good, but the unevenness in the taste and the uneven heating were inadequate.

1: Containers for food preservation
2:
21:
22:
3:
31: Euro
32:
4: flange portion
5:

Claims (6)

A food preservation container comprising a bottom portion and a side wall portion,
A gas or liquid flow path is formed in the side wall portion,
Wherein the bottom portion includes a concave portion and a convex portion, and the circulation portion in which the gas or liquid flowing through the flow path circulates or stays is formed by the concave portion and the convex portion. The method according to claim 1,
Wherein the channel is a groove formed toward the bottom portion. 3. The method of claim 2,
Wherein a distance between normal points of the projections adjacent to each other is 1 to 9 mm. The method of claim 3,
Wherein the depth of the recess is 1 to 3 mm. The method according to claim 3 or 4,
Wherein the volume of the concave space formed by the concave portion is 1 to 25 cm &lt; 3 &gt; per 100 cm &lt; 2 &gt; of the projected area of the bottom. The method according to claim 3 or 4,
Wherein the surface area of the bottom surface is at least 1.5 times the projected area of the bottom surface.

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