JP3430403B2 - Natto container sealing method - Google Patents

Description

Description: BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a natto container in a small package for commercial use, and more particularly to a natto that increases production efficiency and does not impair the commercial value. The present invention relates to a method for sealing a container. 2. Description of the Related Art As shown in FIG. 8, a natto packaging container that has been conventionally commercially available is formed by bulging a synthetic resin sheet into a dish shape and forming a flange outward on a peripheral portion of an upper opening. After the required amount of natto is stored in the natto container main body 1 having a protruding edge, a partition sheet is put thereon, a seasoning liquid bag or a pepper packaging bag is put, and the sheet-like lid 2 is placed on the flange rim. They were sealed by thermocompression bonding and sealed before shipping. [0003] To produce natto, raw soybeans are steamed under pressure, inoculated with natto bacteria, and then packed in containers.
They are put in a room (muro) at 2 to 45 ° C. for about 24 hours to propagate the bacteria and then shipped. However, it takes a long time to decompose the soybean tissue softly and ferment it into a so-called stringing state, which increases the production cycle, lowers production efficiency, and increases overheads. As a means of shortening and increasing the production efficiency, after the breeding operation of the bacteria in the above-mentioned chamber, the fermented natto still in the middle of fermentation promotion is put in a container together with required seasoning bags and the like, sealed, shipped, and shipped in the container at the distribution stage. A method for promoting the fermentation is proposed. However, in this method, the fermentation gas generated by the fermentation promoting action of natto in the container fills the container, the internal pressure increases, and the lid 2 expands abnormally as shown in FIG. In addition to impairing the appearance, it is difficult to provide a delicious stringy natto product containing a large amount of glutamic acid by decomposing soy components by restricting the suitable fermentation of natto bacteria, which is an aerobic spore-forming bacterium. However, it has been confirmed that there is an important problem to be solved, that is, a reduction in commercial value. Therefore, the present inventor aims to solve such a technical problem, and in producing and selling natto,
As described above, immediately after being taken out of the room, the natto that is still in the process of promoting fermentation is put in a container and immediately sealed, and then shipped. The present invention has developed a method of sealing a natto container which can promote a sufficient fermentation promoting action in a container and can provide an optimally fermented natto product having a commercial value to the market. Means for Solving the Problems The structure of the method for sealing a natto container according to the present invention, which has been adopted to achieve this object, will be described with reference to the drawings showing the embodiment and the same reference numerals. In a method of adhering a thin film sheet-shaped lid 2 to the flange edge 12 of the container body 1 made of a synthetic resin sheet having a flange edge 12 protruding outward at a peripheral portion thereof by thermocompression sealing means. At the time of thermocompression sealing, non-adhesive portions 4 are formed at small intervals at one or more locations between the adhesive portions 3 in the circumferential direction. As this method, a thermocompression sealing of the lid 2 is used.
Over the entire circumference of the flange edge 12 in the container body 1
Using a heating mold M having a depression h formed by recessing the pressing surface f upward at one or a plurality of positions with respect to the sealing ribs 13 formed in a series , the container body 1 is since the heating pressure bonding by pressurized the lid 2 from the upper surface
There is . [0008] In carrying out the present invention,
It is preferable that the container main body 1 uses a synthetic resin sheet such as PET or polystyrene foam and is manufactured by bulging molding. The lid 2 uses a laminate sheet. The sheet used is a sheet whose outline has been removed in advance, but it may be formed integrally with the same material as the container body 1 in a folded state. Container body 1
Has a shape in which a flange edge 12 protruding outward is integrally provided on an upper opening peripheral edge portion 11.
It is preferred that the upper surface of the cover 2 is provided with a surface for thermocompression bonding of the lid 2, and in particular, this thermocompression bonding surface is provided, for example, over the entire periphery of the flange edge 12 in order to complete thermocompression bonding. The width of the thermocompression bonding surface is reduced by forming the rib 13 or forming the inner or outer part of the flange edge 12 in the width direction over the entire circumference to be a step 13a which is one step higher than the other part. It is preferable that the heat of fusion during heat fusion can be concentrated. Since the non-adhesive portion 4 is for intentionally discharging the fermentation gas generated during the fermentation of natto to the outside of the container after the lid 2 is sealed, a small amount of the non-adhesive portion 4 may cause gas leakage. It is preferable that the rib 13 has a small width in order to prevent insects or foreign matter from entering the container through the non-adhesive portion 4 from outside. About 2 to 10 mm,
Preferably about 3 to 8 mm is suitable. The number of formed portions may be one, and may be set as appropriate, such as forming one or two places on a pair of opposite sides of the container, or forming them on all sides. By forming the non-adhesive portion 4, the gas generated during the fermentation of natto is released to the outside through the non-adhesive portion 4, so that the unfinished fermentation can be performed just after the fermentation from the chamber. Can be packaged and shipped. Therefore, it is possible to shorten the production cycle and save costs, and since the fermentation gas is not trapped in the inside, the lid expands due to the fermentation gas at the distribution stage, resulting in defective products. There is no contingency that can be considered. An embodiment of the present invention will be described below in detail with reference to the drawings. FIG. 1 is a perspective view showing an opened state of a container according to an embodiment of the present invention, FIG. 2 is a plan view thereof, FIG. 3 is a front view for explaining a sealing method, and FIG. 4 is a front view showing a closed state of the container. FIG. 5
FIG. 3 is a plan view showing the closed state. The container shown in FIGS. 1 and 2 is an example of a target container for carrying out the method of the present invention. The container is a natto container of a well-known shape formed by bulging a synthetic resin sheet and having a flange edge 12 protruding outward at an upper opening peripheral edge portion, as shown in these drawings.
The structure has a structure in which a continuous sealing rib 13 is annularly provided on the flange edge 12 as a thermocompression bonding portion with the lid 2. Thus, the container body 1 having such a structure is provided.
As shown in FIG. 3, the means for sealing the lid 2 is such that the heating / pressing surface f is not a flat surface, but in one place or in a plurality of appropriate places, and in FIG. As shown in FIG. 3, a heating die M having depressions h, h which are recessed upward in FIG. Then, the lid 2 is pressed against the container body 1. In this manner, the heated and pressurized lid 2
As shown in FIG. 4, a portion heated and pressed by a heating mold M is fused to the sealing rib 13 of the container body 1 and sealed. However, as shown in a plan view in FIG. 5, the portion of the lid 2 which has been heated and pressed by the heating mold M is bonded as a bonding portion 3 as shown by a thick black line. The portion of the heating mold M facing the depressions h, h
The non-bonded portions 4 are formed as non-pressed portions that are not heat-pressed. In this manner, the portion formed as the non-adhesive portion 4 at an appropriate portion of the adhesive portion 3 discharges the expanded fermentation gas in the process of forming natto, which is generated in the container and expanded, to the outside of the container. It acts as a ventilation section to prevent the internal pressure from increasing. FIG. 6 shows another container sealed with a lid formed by the same means as described above. In FIG. 6, the lid 2 is located at one location on each of the upper and lower sides of the container. Are shown as having non-bonded portions 4... Addressed to five locations on the left and right sides. The non-adhesive portions 4 are formed, for example, by forming the non-adhesive portions 4 and 4 formed on the upper and lower sides and addressed to one location, or by forming the five non-adhesive portions 4 and 4 on the left and right sides. A non-adhesive portion 4 is formed on the bottom of the mold M, and a desired one can be obtained by appropriately changing the number and width of the recesses h formed on the bottom surface of the mold M. . [0018] The non-adhesive portion 4 is not adhesive with ribs 13, so substantially in contact, insects or foreign bodies rib
Although it is unlikely to enter the inside of the container from the outside because it is blocked by 13, it is necessary to prevent such a situation, so that the width is preferably small, for example, about 2 to 10 mm in the circumferential direction, Preferably about 3 to 8 mm is suitable. As shown in FIG. 7 , for example, the part to which the lid 2 is bonded is a part of the inside of the flange edge 12 in the width direction.
Or a step 13a in which a part of the outside is one step higher than the other part
And the flat surface as the step portion higher by one step
May be used as the thermocompression bonding surface. Although the embodiments which are considered to be representative of the present invention have been described above, the present invention is not necessarily limited to the structures of these embodiments, but includes the structural requirements of the present invention and is referred to as the present invention. The present invention can be implemented by appropriately modifying it within the range of achieving the object and having the following effects. As is apparent from the above description, the present invention relates to a natto container, wherein a vent is formed in a sealing portion between the container body and the lid, and the fermentation action is completed. Natto in a container packed and shipped in the state of not being fermented, a fermentation effect is continued in the product distribution process, a fermentation gas generated by the fermentation operation, a container having a sealed structure with a ventilation portion for discharging the outside of the container, This has a remarkable effect that it can be efficiently obtained without increasing the number of steps in the same step as the lid sealing means conventionally used. Furthermore, the present invention provides a heating mold having a special structure for the pressing surface.
Using a series of parts around the flange edge of the container body
A thermo-compression seal is placed between the ribs
Are bonded so as to form non-bonded parts
However, the non-adhesive parts are not adhered but are in substantial contact.
Insects and foreign substances are blocked by ribs all around,
Can be almost certainly prevented from entering the container from the part
This has the effect.

[Brief description of the drawings] FIG. 1 is a perspective view showing a container in an open state. FIG. 2 is a plan view of the container. FIG. 3 is an explanatory front view of a lid sealing means. FIG. 4 is a front view showing the container after the lid is sealed. FIG. 5 is a plan view for explaining a sealed state of a lid of the container. FIG. 6 is a plan view of another container corresponding to FIG. 5; FIG. 7 is a cross-sectional view of a main part in a closed state of a container of another shape. FIG. 8 is a front view showing a conventional natto container. [Explanation of symbols] 1 container body 11 Upper opening edge 12 flange edge 13 Sealing rib 2 Lid 3 Adhesion 4 Non-adhesive part M heating mold f Mold pressing surface h Mold dent

──────────────────────────────────────────────────続 き Continued on the front page (58) Field surveyed (Int.Cl. ⁷ , DB name) A23L 1/20 B65D 77/20 B65D 85/50

Claims (1)

Claims: 1. A synthetic resin sheet-made container body (1) having an outwardly projecting flange edge (12) at an upper opening peripheral edge portion. 12) Thin film sheet-shaped lid (2)
In the method of bonding by thermocompression sealing means,
Insert the thermocompression seal of the lid (2) into the container (1)
For seals that protrude continuously around the entire circumference of the edge (12)
One or more pressing surfaces f with respect to the rib (13)
Using a heating mold M provided with a depression h recessed upward
Then, press the lid (2) against the container body (1) from the top,
A method for sealing a natto container in which one or more non-adhesive portions (4) are formed in the circumferential direction at one or more locations between the adhesive portions (3).