WO2021111659A1 - 個食炊飯用包装容器及び炊飯米入り密封容器 - Google Patents

個食炊飯用包装容器及び炊飯米入り密封容器 Download PDF

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Publication number
WO2021111659A1
WO2021111659A1 PCT/JP2020/022145 JP2020022145W WO2021111659A1 WO 2021111659 A1 WO2021111659 A1 WO 2021111659A1 JP 2020022145 W JP2020022145 W JP 2020022145W WO 2021111659 A1 WO2021111659 A1 WO 2021111659A1
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WO
WIPO (PCT)
Prior art keywords
rice
packaging container
cooking
cooked rice
surface portion
Prior art date
Application number
PCT/JP2020/022145
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English (en)
French (fr)
Japanese (ja)
Inventor
圭弘 佐古
Original Assignee
エースシステム株式会社
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Filing date
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Application filed by エースシステム株式会社 filed Critical エースシステム株式会社
Publication of WO2021111659A1 publication Critical patent/WO2021111659A1/ja

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    • A—HUMAN NECESSITIES
    • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
    • A47J27/00—Cooking-vessels
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
    • B65D1/00—Containers having bodies formed in one piece, e.g. by casting metallic material, by moulding plastics, by blowing vitreous material, by throwing ceramic material, by moulding pulped fibrous material, by deep-drawing operations performed on sheet material
    • B65D1/34—Trays or like shallow containers

Definitions

  • the present invention relates to a packaging container for cooking rice for individual meals and a sealed container containing cooked rice.
  • instant foods in various containers have been known. For example, those that can be eaten by pouring hot water after a lapse of a predetermined time, those that can be eaten by heating in a microwave oven, those that can be eaten by pouring water and heating in a microwave oven, etc. Various things are known.
  • aseptic packaged foods in which cooked rice is placed in a packaging container for cooking individual meals and aseptically packaged, are becoming widespread as instant foods.
  • sterile cooked food in which cooked rice is packaged for example, there is a manufacturing method in which rice and water are stored in a packaging container 100 for cooking rice as shown in the cross-sectional view of FIG. 7, and the packaging container is heated to cook rice. It is used.
  • An object of the present invention is to provide a packaging container for cooking individual meals. Another object of the present invention is to provide a sealed container containing cooked rice produced by using this packaging container for cooking rice for individual meals.
  • the object of the present invention is a packaging container for cooking rice for individual meals, which can cook cooked rice by heating it while containing at least rice and water, and is erected from the bottom surface portion and the periphery of the bottom surface portion. It is provided with a side wall portion, the bottom surface portion has a rough surface portion, and the rough surface portion is formed from a plurality of minute convex portions that protrude from the inner side surface of the bottom surface portion and are arranged at predetermined intervals. It is achieved by a packaging container for cooking rice for individual meals, which is characterized by the fact that it is cooked.
  • the outer surface of the bottom surface portion is formed with a recess recessed toward the inner surface surface of the bottom surface portion at a position corresponding to each of the convex portions. ..
  • the concave portion has a structure that is recessed toward the top of the convex portion.
  • the convex portion is formed over substantially the entire area of the bottom surface portion.
  • each convex portion is preferably in the range of 0.3 times or more and 0.8 times or less with respect to the width dimension of raw rice.
  • the dimension between the vertices of one convex portion and each of the other convex portions arranged adjacent to the one convex portion is 0.3 times or more and 2.3 times the width dimension of raw rice.
  • the range is preferably as follows.
  • each convex portion can be arranged in a plan view grid pattern.
  • the plurality of convex portions constituting the rough surface portion are configured as a set of a first convex portion and a second convex portion having a surface area larger than that of the first convex portion.
  • a flange portion extending outward in the horizontal direction may be formed at the upper end portion of the side wall portion that stands up from the periphery of the bottom surface portion.
  • the object of the present invention is to dispose of the above-mentioned packaging container for individual meal cooking, the rice cooked rice contained in the packaging container for individual meal cooking, and the upper opening of the packaging container for individual meal cooking. This is achieved by a sealed container containing rice cooked rice, which is provided with a sealing portion that seals the inside of the rice-cooking packaging container.
  • the rice cooking ratio of the cooked rice can be configured to be 2.3 or more and 2.6 or less.
  • an object of the present invention it is an object of the present invention to provide a packaging container for cooked rice for individual meals, which can have a good taste and efficiently cook cooked rice while preventing the cooked rice from sticking to the bottom of the container. To do.
  • Another object of the present invention is to provide a sealed container containing cooked rice produced by using this packaging container for cooking rice for individual meals.
  • FIG. 1 It is a top view of the packaging container for individual meal cooking which concerns on one Embodiment of this invention. It is a schematic structural sectional view in the AA cross section of FIG. It is an enlarged view of the main part of FIG. It is an enlarged view of the main part of FIG. It is a schematic diagram of the apparatus used when manufacturing the sealed container containing cooked rice of sterile packaging using the packaging container for individual meal cooking which concerns on this invention. It is an enlarged sectional view of the schematic structural part which shows the modification of the packaging container for individual meal cooking which concerns on this invention. It is a schematic structural sectional view which shows the conventional packaging container for individual meal cooking.
  • FIG. 1 is a plan view showing a packaging container 1 for cooking rice according to an embodiment of the present invention
  • FIG. 2 is a schematic configuration sectional view taken along the line AA.
  • FIG. 3 is an enlarged view of a main part of FIG. 2
  • FIG. 4 is an enlarged view of a main part of FIG.
  • the packaging container 1 for cooking rice according to the present invention is a packaging container capable of cooking cooked rice by heating with at least rice and water contained therein.
  • the rice in the present invention is a concept including, for example, polished rice, brown rice, millet rice and the like.
  • the packaging container 1 for individual meal cooking according to the present invention is, for example, a container manufactured by press molding, injection molding, vacuum forming, or the like using a synthetic resin sheet.
  • the packaging container 1 for cooking rice for individual meals can be configured to have flexibility.
  • a synthetic resin sheet for example, a heat-flexible plastic such as non-expanded polystyrene, foamed polystyrene, non-foamed polypropylene, foamed polypropylene, non-foamed polyethylene, foamed polyethylene, polyethylene terephthalate, etc. is used so as to have appropriate hardness and toughness. Those formed in a shape can be used.
  • the packaging container 1 for cooking individual meals has a shape in which the upper surface is open, and as shown in FIG. 1 and the like, the circular bottom surface portion 2 stands up from the periphery (periphery) of the bottom surface portion 2.
  • a side wall portion 3 to be provided and a flange portion 4 provided around the upper end portion (opening) of the side wall portion 3 are provided.
  • the bottom surface portion 2 is a portion constituting the bottom surface of the packaging container 1 for cooking individual meals.
  • the thickness of the bottom surface portion 2 is preferably set in the range of 0.5 mm or more and 5.0 mm or less, for example.
  • the diameter of the bottom surface 2 can be appropriately set depending on the amount of rice and water to be stored. For example, it constitutes a packaging container 1 for individual meals for one person (for example, rice cooked with a weight of 150 g). In this case, for example, it is preferable to set the range to 50 mm or more and 120 mm or less.
  • the bottom surface portion 2 includes a rough surface portion 5.
  • the rough surface portion 5 projects from the inner side surface of the bottom surface portion 2 toward the accommodation space side, and is formed of a plurality of minute convex portions 51 arranged at predetermined intervals. These plurality of minute convex portions 51 are arranged in a grid pattern over substantially the entire area of the bottom surface portion 2.
  • a gap 52 is formed between the convex portions 51.
  • each convex portion 51 is configured so that the width dimension L1 at the bottom thereof is in the range of 0.3 times or more and 1.5 times or less with respect to the width dimension of the raw rice in a plan view. preferable.
  • each convex portion 51 (height dimension from the inner surface to the top of the bottom surface portion 2) is in the range of 0.3 times or more and 0.8 times or less with respect to the width dimension of raw rice. It is preferable to configure it so as to be. Further, the inter-vertex dimension L2 between the one convex portion 51 and each of the other convex portions 51 arranged adjacent to the one convex portion 51 is 0.3 times or more the width dimension of the raw rice. It is preferable to configure it so that the range is 2.3 times or less.
  • the dimension L2 between the vertices of the convex portions 51 adjacent to each other in the horizontal and vertical directions is the width dimension of the raw rice.
  • the dimension L3 between the boundaries of the base portion is preferably configured to be smaller than the width dimension of the raw rice, and in particular, 0.3 times or more the width dimension of the raw rice. It is preferable to configure it so that the range is 0.8 times or less.
  • the width dimension of raw rice means the maximum width of one grain of raw rice in the lateral direction. Further, for example, the maximum width of each of a plurality of (for example, 25 grains, 50 grains, 100 grains, etc.) of raw rice can be measured, and the average value thereof can be used as the width dimension of the raw rice.
  • each recess 6 has a structure that is recessed toward the top of each corresponding convex portion 51.
  • each recess 6 is configured so that the width dimension of the opening thereof is in the range of 0.5 mm or more and 5 mm or less.
  • the depth of each recess 6 is preferably configured to be in the range of 0.05 mm or more and 5 mm or less.
  • the plurality of convex portions 51 constituting the rough surface portion 5 are configured as a set of the first convex portion 51a and the second convex portion 51b.
  • the second convex portion 51b is configured as a convex portion 51 having a larger surface area than the first convex portion 51a.
  • the first convex portion 51a and each second convex portion 51b are arranged alternately along the horizontal direction and the vertical direction.
  • each first convex portion 51a is configured to be hemispherical
  • each second convex portion 51b is configured to be semi-elliptical spherical.
  • the first convex portion 51a is configured to have a circular contour in a plan view
  • the second convex portion 51b is configured to have an elliptical contour in a plan view.
  • the maximum width of each hemispherical first convex portion 51a is the width in the minor axis direction of each semi-elliptical spherical second convex portion 51b (connection with the bottom surface portion 2). It is configured to have substantially the same dimensions as the width of the portion).
  • each concave portion 6 formed on the outer surface of the bottom surface portion 2 at the position corresponding to each first convex portion 51a is formed in a hemispherical shape.
  • the inner surface shape of each concave portion 6 formed on the outer surface of the bottom surface portion 2 at a position corresponding to each second convex portion 51b is a semi-elliptical spherical shape along the semi-elliptical spherical second convex portion 51b. Is formed in.
  • each second convex portion 51b having an elliptical contour arranged in the one convex portion group 511 is The minor axis direction is arranged along the lateral direction (the arrangement direction of the one convex group 511), and the lateral direction is adjacent to the upper side (or the lower side) of the one convex group 511.
  • Each of the second convex portions 51b arranged in the other convex portion group 512 arranged side by side is arranged so that the major axis direction thereof is along the lateral direction (arrangement direction of the other convex portion group 512).
  • each of the first convex portions 51a and each second convex portion 51b are arranged alternately along the lateral direction.
  • the side wall portion 3 is a portion constituting the side surface of the packaging container 1 for cooking individual meals, and is configured to rise upward from the periphery (periphery) of the bottom surface portion 2 as described above. As shown in the cross-sectional view of FIG. 2, the side wall portion 3 is formed so as to expand outward as it goes upward from the bottom surface portion 2.
  • the thickness of the side wall portion 3 is preferably configured to be the same as the thickness of the bottom surface portion 2.
  • the height of the side wall portion 3 can be appropriately set depending on the amount of rice and water to be stored. For example, when the packaging container 1 for individual meal cooking for one person is configured, for example, 20 mm. It is preferable to set the range to 100 mm or less.
  • the flange portion 4 is a portion to which a seal portion (not shown), which is the exterior of the package, is attached by heat welding, and a surface extending horizontally outward from the upper end portion of the side wall portion 3 (adhesion surface with the seal portion). Is configured to have.
  • the flange portion 4 is formed in a ring shape in a plan view.
  • the thickness of the flange portion 4 can be configured to be the same as the thickness of the bottom surface portion 2, but is larger than the thickness of the bottom surface portion 2 in consideration of preventing damage when the seal portion is heat-sealed. It is preferable to set it.
  • FIG. 5 is a schematic view of an apparatus for manufacturing a sealed container containing cooked rice.
  • This device 9 includes a packaging container supply device 91 that supplies the packaging container 1 for individual meal cooking, a transport device 92 such as a belt conveyor, a rice supply device 93 that supplies rice to the packaging container 1 for individual meal cooking, and water.
  • the rice is provided with a water supply device 94, a rice cooking room 95, a sealing device 96, and a heat sterilization device 97.
  • the transport device 92 is configured to pass through the rice cooking chamber 95.
  • the ingredients for the cooked rice are used for cooking the cooked rice before the packaging container 1 for cooking rice is led into the rice cooking chamber 95.
  • a separate ingredient supply device that can supply the packaging container 1 is provided.
  • the packaging containers 1 for cooking individual meals are supplied one by one onto the transport surface of the transport device 92.
  • a predetermined amount of rice and water are supplied to each individual rice-cooking packaging container 1 supplied on the transport surface via the rice supply device 93 and the water supply device 94.
  • Each individual rice-cooking packaging container 1 containing rice and water is sequentially guided into the rice-cooking room 95 by the transport device 92, and is heated in the rice-cooking room 95 for a predetermined time to cook rice.
  • the individual meal cooking packaging container 1 is transported to the sealing device 96, and the flange portion 4 of the individual meal cooking packaging container 1 is covered with the sealing portion in a clean environment to cover the individual meal cooking packaging container 1
  • the upper opening of the container is closed and heat-welded, and the individual food-cooking packaging container 1 is sealed.
  • the heat sterilizer 97 for example, by heating the packaging container 1 for cooking rice at 100 ° C to 120 ° C, a sealed container containing cooked rice in aseptic packaging that can be stored at room temperature for about one week is completed. ..
  • the package container 1 for cooking rice for individual meals containing cooked rice protrudes from the inner side surface of the bottom surface portion 2 and is arranged from a plurality of minute convex portions 51 at predetermined intervals. Since the rough surface portion 5 to be formed is provided, it is possible to weaken the adhesion between the cooked rice stored inside the container and the bottom portion 2, and when the seal portion is removed and the cooked rice is eaten, the rice is cooked. The rice does not stick to the surface of the bottom surface 2 and can be easily taken out.
  • the packaging container 1 for cooking rice for individual meals is provided with the above-mentioned rough surface portion 5, the surface area of the inner surface surface of the bottom surface portion 2 is increased. As a result, the heat supplied to the bottom surface 2 at the time of cooking rice can be effectively applied to the rice and water contained in the individual rice cooking packaging container 1. That is, since the amount of heat transferred during rice cooking can be increased, it is possible to cook rice efficiently.
  • the outer surface of the bottom surface portion 2 is formed with a recess 6 recessed toward the inner surface surface of the bottom surface portion 2 at a position corresponding to each convex portion 51.
  • the surface area of the outer surface of the bottom surface portion 2 is also increased, so that it is possible to increase the amount of heat absorbed by the container 1 from the outside of the individual rice cooking packaging container 1 at the time of cooking rice. It is possible to cook rice even more efficiently.
  • each recess 6 formed on the outer surface of the bottom surface portion 2 is configured to be recessed toward the top of each corresponding convex portion 51.
  • the distance between the inner surface of each concave portion 6 and the outer surface of each convex portion 51 can be reduced, so that the heat supplied from the outside of the individual rice cooking packaging container 1 can be efficiently used. It is possible to transfer heat to the inner side surface side of the bottom surface portion 2, reduce heat transfer loss, and heat rice and water stored inside the packaging container 1 for cooking individual meals.
  • the rough surface portion 5 includes a plurality of minute convex portions 51, it is possible to reduce the contact area between the bottom surface portion 2 and the rice grains during rice cooking with respect to the rice grains that come into contact with the bottom surface portion 2. It is possible to create a situation in which water exists between the bottom portion 2 and the rice when cooking rice. As a result, it is possible to prevent the cooked rice from sticking to the surface of the bottom surface portion 2, and it is possible to impart appropriate water and temperature to the rice existing in the vicinity of the bottom surface portion 2, and the cooked rice is cooked. You can improve the taste of rice.
  • the rice retains moisture during rice cooking. It is possible to effectively prevent the surface of the rice from sticking to the surface of the bottom surface 2 when it is absorbed and expanded, and at the time of cooking, between the cooked rice and the bottom surface 2. Since the space can be formed, the rice can be easily taken out from the container at the time of eating.
  • the height dimension H of each convex portion 51 exceeds 0.8 times the width dimension of the raw rice, the raw rice is generated in the gap 52 between the convex portions 51 of the bottom surface portion 2. It may be placed in an upright position.
  • each convex portion 51 is set to a value less than 0.3 times the width dimension of the raw rice, there is a risk that the expanded rice comes into contact with the surface of the bottom surface portion 2 during the rice cooking process. May become expensive and the cooked rice may become sticky.
  • the dimension L2 between the apexes of the convex portions 51 is set to be in the range of 0.3 times or more and 2.3 times or less with respect to the width dimension of the raw rice. While effectively reducing the area of the bottom surface portion 2 in contact with the rice, it is possible to effectively create a situation in which water exists between the bottom surface portion 2 and the rice placed on the bottom surface portion 2 when cooking rice. Therefore, the effect of making it difficult for the cooked rice described above to adhere to the surface of the bottom surface portion 2 and the effect of improving the taste can be further enhanced.
  • the dimension L2 between the vertices of each convex portion 51 is set to less than 0.3 times the width dimension of the raw rice, the number of convex portions 51 in contact with one grain of raw rice will increase. As a result, the area per grain of raw rice that comes into contact with the bottom surface 2 is increased, and the risk of sticky rice is increased. Further, if the dimension L2 between the vertices of the convex portions 51 is set to a dimension exceeding 2.3 times the width dimension of the raw rice, the portion other than the convex portions 51 (existing between the convex portions 51). There is a high risk that the number of raw rice in contact with the flat inner surface 2a) of the bottom surface 2) will increase, and the cooked rice may become sticky.
  • each convex portion 51 (51a, 51a, with the inner surface of the bottom surface portion 2 is formed.
  • the dimension L3 between the boundaries of the base portion of 51b) is in the range of 0.3 times or more and 0.8 times or less with respect to the width dimension of the raw rice, it comes into contact with one grain of raw rice. This is because it is possible to more effectively create a situation in which water exists between the bottom surface portion 2 and the rice placed on the bottom surface portion 2 when cooking rice, while effectively reducing the area of the bottom surface portion 2.
  • the dimension L3 is set to less than 0.3 times the width of the raw rice, the number of convex portions 51 that come into contact with one grain of raw rice increases, and as a result, it contacts the bottom surface portion 2. The area per grain of raw rice increases, increasing the risk of sticky rice. Further, when the dimension L3 is set to a dimension exceeding 0.8 times the width dimension of the raw rice, a portion other than the convex portion 51 (a flat inner surface 2a of the bottom surface portion 2 existing between the convex portions 51) is set. ) Increases the risk of increasing the number of raw rice that comes into contact with the rice, which may make the cooked rice sticky.
  • the rough surface portion 5 is configured as an assembly of the first convex portion 51a and the second convex portion 51b having a surface area larger than that of the first convex portion 51a, and the first convex portion 51a and the second convex portion 51a are formed.
  • the convex portions 51b are arranged alternately.
  • each concave portion 6 formed on the outer surface of the bottom surface portion 2 at the position corresponding to each first convex portion 51a is formed in a hemispherical shape, and similarly, each The inner surface shape of each concave portion 6 formed on the outer surface of the bottom surface portion 2 at a position corresponding to the second convex portion 51b is formed in a semi-elliptical sphere.
  • the surface area of the outer surface of the bottom surface portion 2 can be further increased, so that the amount of heat absorbed by the container from the outside of the individual rice cooking packaging container 1 at the time of cooking rice is further increased. It becomes possible to cook rice extremely efficiently.
  • the cooked rice (rice cooked rice) stored in the sealed container containing cooked rice in sterile packaging is cooked so that the rice cooking ratio is 2.1 or more and 2.6 or less.
  • the rice cooking ratio it is preferable to configure the rice cooking ratio to be 2.3 or more and 2.6 or less.
  • the rice cooking ratio means the ratio of the weight of cooked rice to the weight of cooked rice. That is, it shows the weight ratio of cooked rice when the weight of raw rice before cooking is 1.
  • the rice cooking ratio of general cooked rice is 2.1 or more and 2.2 or less, but by setting the rice cooking ratio in the range of 2.3 or more and 2.6 or less, for example, the rice cooking ratio is 2.1.
  • the calories can be reduced by about 10%, and it can be provided to the user as a product with a strong health consciousness. ..
  • the cooked rice having a rice cooking ratio of 2.3 or more and 2.6 or less is easily sticky due to the large amount of water.
  • the individual cooked rice packaging container 1 is provided with the rough surface portion 5. Therefore, even if the rice is cooked with a rice cooking ratio of 2.3 or more and 2.6 or less, it can be made difficult to stick to the bottom surface 2 and the rice cooking ratio is 2.1 or more and 2.2 or less. It is possible to obtain the same taste as cooked rice.
  • the packaging container 1 for cooking rice for individual meals has been described above, the specific configuration of the packaging container 1 for cooking rice for individual meals is not limited to the above embodiment.
  • the bottom surface portion 2 of the individual rice cooking packaging container 1 is formed in a circular shape in a plan view, but is not particularly limited to such a configuration.
  • a quadrangle and five strokes are formed in a plan view. It may be a polygon such as a shape or a six-stroke shape, or it may be an ellipse.
  • the plurality of convex portions 51 constituting the rough surface portion 5 are configured as a set of the first convex portion 51a and the second convex portion 51b having a surface area larger than that of the first convex portion 51a.
  • the present invention is not particularly limited to such a configuration, and all the convex portions 51 may be configured to have the same shape having the same surface area.
  • all the convex portions 51 have the same shape. For example, it may be configured to have a circular contour in a plan view, or may be configured to have an elliptical contour in a plan view.
  • the form of the first convex portion 51a is configured to have a circular contour in a plan view, but it is larger than the surface area of the second convex portion 51b having an elliptical contour in a plan view. It may be configured as a convex portion 51 having an elliptical contour having a small surface area.
  • the form of the second convex portion 51b is configured to have an elliptical contour in a plan view, but from the surface area of the first convex portion 51a having a circular contour in a plan view. May be configured as a convex portion 51 having a circular contour having a large surface area.
  • the convex portions 51 are arranged in a grid pattern in a plan view, but the configuration is not particularly limited to such a configuration.
  • the convex portions 51 are staggered or random. It may be arranged in a shape or the like. Even when such an arrangement structure is adopted, the inter-vertex dimension L2 between the one convex portion 51 and each of the other convex portions 51 arranged adjacent to the one convex portion 51 is raw rice. It is preferable that the width dimension is in the range of 0.3 times or more and 2.3 times or less.
  • the width dimension L1 at the bottom of each convex portion 51 is also preferably configured to be in the range of 0.3 times or more and 1.5 times or less with respect to the width dimension of raw rice. .. Further, when the flat inner surface 2a of the bottom surface portion 2 is configured to appear between the convex portions 51, the base portion of each convex portion 51 (51a, 51b) with the inner surface of the bottom surface portion 2 is formed. As described above, the dimension L3 between the boundaries is also preferably configured to be in the range of 0.3 times or more and 0.8 times or less with respect to the width dimension of the raw rice.
  • the flange portion 4 is provided around the upper end portion (opening) of the side wall portion 3, but such a flange portion 4 is omitted and the packaging container for individual cooked rice is omitted. 1 may be configured.
  • the upper end portion of the side wall portion 3 constitutes a sticking surface with the seal portion.
  • the packaging container 1 for cooking rice is configured so that the flat inner surface 2a of the bottom surface portion 2 appears between the convex portions 51.
  • the configuration is not limited to such a configuration, and for example, as shown in FIG. 6, the configuration may be such that the inner surface of the bottom surface portion 2 does not have a flat portion.

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  • Engineering & Computer Science (AREA)
  • Ceramic Engineering (AREA)
  • Mechanical Engineering (AREA)
  • Food Science & Technology (AREA)
  • Cereal-Derived Products (AREA)
  • Containers Having Bodies Formed In One Piece (AREA)
  • Cookers (AREA)
  • Package Specialized In Special Use (AREA)
  • Packging For Living Organisms, Food Or Medicinal Products That Are Sensitive To Environmental Conditiond (AREA)
PCT/JP2020/022145 2019-12-03 2020-06-04 個食炊飯用包装容器及び炊飯米入り密封容器 WO2021111659A1 (ja)

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JP2019218461A JP2021088375A (ja) 2019-12-03 2019-12-03 個食炊飯用包装容器及び炊飯米入り密封容器
JP2019-218461 2019-12-03

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TWI835317B (zh) * 2022-09-28 2024-03-11 鐘敏齊 具有凸部的容器

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JP2021176292A (ja) * 2020-05-09 2021-11-11 エースシステム株式会社 無浸漬米を使用した個食用米飯の製造方法

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JP3081996U (ja) * 2001-05-22 2001-11-22 日本ザンパック株式会社 冷凍固形食品用容器
JP2011240954A (ja) * 2010-05-18 2011-12-01 Tablemark Co Ltd 食品包装用トレー形容器及び包装食品
JP3190910U (ja) * 2014-03-13 2014-06-05 株式会社積水技研 食品用包装容器
JP3195250U (ja) * 2014-10-24 2015-01-08 大誠商事株式会社 トレー型容器

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Publication number Priority date Publication date Assignee Title
JP3081996U (ja) * 2001-05-22 2001-11-22 日本ザンパック株式会社 冷凍固形食品用容器
JP2011240954A (ja) * 2010-05-18 2011-12-01 Tablemark Co Ltd 食品包装用トレー形容器及び包装食品
JP3190910U (ja) * 2014-03-13 2014-06-05 株式会社積水技研 食品用包装容器
JP3195250U (ja) * 2014-10-24 2015-01-08 大誠商事株式会社 トレー型容器

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Publication number Priority date Publication date Assignee Title
TWI835317B (zh) * 2022-09-28 2024-03-11 鐘敏齊 具有凸部的容器

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