JP3557433B2 - Natto container - Google Patents

Description

[0001]
TECHNICAL FIELD OF THE INVENTION
The present invention relates to a natto container in a small container package for commercial use, and more particularly to a natto container that enhances production efficiency and does not impair the commercial value.
[0002]
[Prior art]
As shown in FIG. 6 , a natto packaging container which is conventionally commercially available is a natto container body in which a synthetic resin sheet is bulged into a dish shape and a flange edge is projected outward at an upper opening peripheral portion. First, a required amount of natto is accommodated, a partition sheet is put thereon, a seasoning liquid bag and a pepper wrapping bag are put therein, and then the sheet-shaped lid 2 is thermocompression-bonded to the flange edge to be sealed and sealed. Had shipped.
[0003]
[Problems to be solved by the invention]
In the production of natto, raw soybeans are steamed under pressure, inoculated with natto bacteria, packed in containers, placed in a room (muro) at 42 to 45 ° C. for about 24 hours, and propagated for shipment. 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 costs. As a means, as described above, a method of promoting the fermentation at the distribution stage in the container after putting the necessary seasoning bags and the like in the container and sealing the container after the breeding operation of the bacterium by the above-mentioned chamber is proposed. ing.
[0004]
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 as shown in FIG. 6 , the lid expands abnormally and impairs the appearance only. However, it is difficult to provide a delicious natto product containing a large amount of glutamic acid by decomposing soybean components to restrict the suitable fermentation of natto bacteria, which is an aerobic spore-forming bacterium, and lowers its commercial value. It was confirmed that there was a problem to be solved.
[0005]
Therefore, the present inventor aims to solve such a technical problem, and in the production and sale of natto, as described above, a container of natto that has not yet come out of the room and is still in the process of promoting fermentation. Immediately sealed and shipped to enhance production efficiency, while gracefully promoting sufficient fermentation promoting action in the container at the distribution stage from the point of shipment to the point of sale, and having the commercial value of the optimal fermentation state. It has developed a natto container that can provide natto products to the market.
[0006]
[Means for Solving the Problems]
The first configuration of the natto container of the present invention, which has been adopted to achieve the above object, will be described with reference to the drawings showing the embodiment and the same reference numerals. In the container body 1 made of a synthetic resin sheet provided with: a sealing rib 15 protruding continuously over the entire periphery of the flange edge 12 as a thermocompression bonding portion 13 between the flange edge 12 and the lid 2. A small gap is formed between the rib 15 and the lower surface of the lid 2 at the center of the container , and a small through hole 30 is formed in the gap forming portion 14 as the ventilation portion 3 communicating with the outside of the container. This is the configuration that has been performed.
[0007]
The second configuration of the natto container of the present invention will be described with reference to the same reference numerals as those in the drawings showing the embodiments. A synthetic resin sheet having an upper opening peripheral edge portion 11 and a flange edge 12 projecting outwardly is also described. In the container main body 1, a lower portion 16 a is provided at the center of the container at the thermocompression bonding portion 13 between the flange edge 12 and the lid 2, and a gap forming portion 14 is formed between the lower portion 16 a and the lower surface of the lid 2. Further, a small through hole 30 is formed in the gap forming portion 14 as the ventilation portion 3 communicating with the outside of the container.
[0008]
BEST MODE FOR CARRYING OUT THE INVENTION
In practicing the present invention, the container body 1 is manufactured by a bulging means using a synthetic resin sheet such as PET or polystyrene foam. The lid 2 may be simply cut out using a laminate sheet, or may be integrally formed of the same material as the container body 1. A thermocompression bonding portion 13 for thermocompression bonding of the lid 2 referred to in the container body 1 is formed by, for example, projecting a rib 15 over the entire periphery of the flange edge 12 in order to complete thermocompression bonding. Alternatively, the inner peripheral surface side of the flange edge 12 may be formed as a one-step lower portion 16a and the outer peripheral portion may be formed as a one-step higher sealing step 16. When the lid 2 is thermocompression-bonded to the upper surfaces of the ribs 15 and the steps 16 having such a structure, a gap forming portion 14 having a gap between the center of the flange edge 12 and the lid 2 can be formed. it can.
[0009]
The ventilation part 3 is for discharging gas generated by fermentation of natto after the thermocompression bonding of the lid 2 to the outside of the container, and a ventilation part having the following structure is provided for implementation. That is, a gap forming portion 14 is provided between the top of the annular rib 15 formed on the flange edge 12 and the flange surface, and between the flange surface and the lower portion 16 a formed on the inner peripheral surface side portion of the flange edge 12. And a structure in which the small through-hole 30 is formed in the portion.
[0010]
Vent 3 described above, since the structure for releasing the intentional outer fermentation promoting gas generated with the fermentation of natto, aeration may be the very slight, small through-holes 30 of the structure 3 It is desirable that the ventilation cross-sectional area be as small as possible so as to reliably prevent insects and foreign matter from entering. In addition, a small through hole 30 as the ventilation section 3 is formed. The amount of the small through-holes 30 is a matter that can be appropriately set.
[0011]
【Example】
Hereinafter, embodiments of the present invention will be described in detail with reference to the drawings. 1 is a perspective view showing a first embodiment of the present invention in an open state, FIG. 2 is a plan view thereof, FIG. 3 is a front view of a sealed state, and FIG. 4 is an enlarged cross section taken along line AA of FIG. FIG. 5 and FIG. 5 are sectional views of the same portion as FIG. 4 showing another embodiment.
[0012]
The first embodiment of the present invention shown in FIGS. 1 to 4 is a natto container having 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. As shown in FIGS. 1 and 2, a continuous endless rib 15 as a thermocompression bonding portion 13 of the lid 2 is formed substantially in the middle of the width of the flange edge 12. A plurality of small pinhole-shaped small through holes 30 communicating with the outside of the container are formed in the flange edge portion of the portion of the container closer to the center than 15. The surface on which the small through-hole 30 is formed is a small gap forming portion 14 formed between the small end of the lid 2 adhered to the upper surface of the endless rib 15 formed on the flange edge 12. I have. In the drawings of the embodiment, the small through-holes 30 are shown as being formed evenly around four sides, but the small through-holes 30 may be formed only on any two opposite sides. Needless to say, the present invention may be implemented as being formed only at the four corners and the middle part of each side.
[0013]
FIG. 5 is an enlarged sectional view of a main part showing a modification of the first embodiment as a second embodiment. A lower portion 16a is formed on the inner peripheral surface side of the flange edge 12, and the lower portion 16a is formed. Is provided with a small through hole 30, and the outer peripheral surface of the flange edge 12 is made a sealing step 16 which is higher than this one step lower part 16 a, and the lid 2 is adhered to the sealing step 16. The structure has a gap forming portion 14 for ensuring a small gap between the cover 2 and the lower surface of the cover 2. The portion 16a in which the small through hole 30 is further lowered is not necessarily formed on the four circumferences of the flange edge 12, but may be formed only on any two opposite sides, or may be formed at four corners or It may be implemented as being formed only in the middle part of each side, or may be implemented as having the small through-hole 30 provided in a flat surface portion indicated by reference numeral 16A in FIG. .
[0014]
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 only the structures of these embodiments, but includes the structural requirements of the present invention and achieves the object of the present invention. However, the present invention can be appropriately modified and implemented within a range having the following effects.
[0015]
【The invention's effect】
As already apparent from the above description, the present invention is a natto container, in which a small through-hole communicating with the outside of the container is formed inside the sealing portion between the container body and the lid, and in the state of fermentation. the fermentation gas packaged shipped natto produced by fermentation-promoting effect during the distribution process, since it is obtained by a structure that can be released to the outside of the container through the small through hole, out of the chamber shortly fermented middle state Natto can be sealed and packaged in a container for shipping, shortening the production cycle of natto, reducing costs, and providing natto in containers at a low price. Even if the natto in the middle state is packed and shipped, the inside of the container does not become high pressure, so that the fermentation promoting action can be continued in the container during the distribution process, restricting the preferred fermentation of aerobic natto. Large without Delicious natto products by decomposing the component containing a glutamic acid in a large amount, has a remarkable effect of being able to provide to the market. Further, the present invention has an advantage that it is possible to provide a buyer in the market with natto in a container having a clean appearance as it is at the beginning of packaging, instead of expanding the lid by fermentation gas.
[0016]
In addition, since the present invention seals on the entire circumference, the seal is secure and dust can enter the main body from the outside reliably over the entire peripheral surface. In the case of the container described above, it is not necessary to add any processing to the molding die of the conventional container, and in the case of the container of claim 2, the processing of forming a portion one step lower in the molding die of the conventional container is required. It can be formed simply by applying, and since the small through-hole can be pressed simultaneously with the cutting of the periphery of the container, there is an advantage that it can be obtained without requiring a special processing step.
[Brief description of the drawings]
FIG. 1 is a perspective view showing an opened state of a first embodiment.
FIG. 2 is a plan view of the cover in the open state.
FIG. 3 is a front view of the closed state.
FIG. 4 is a partially enlarged sectional view taken along line AA in FIG. 2;
FIG. 5 is a partially enlarged sectional view of a portion corresponding to FIG. 4 of the second embodiment.
FIG. 6 is a front view of a conventional natto container in a closed state.
[Explanation of symbols]
REFERENCE SIGNS LIST 1 container main body 11 upper opening peripheral edge 12 flange edge 13 lid thermocompression bonding portion 14 gap forming portion 15 rib 16 stepped portion 2 lid 3 ventilation portion

Claims (2)

In a synthetic resin sheet container body (1) having an outwardly projecting flange edge (12) at the upper opening peripheral edge (11), heat generated between the flange edge (12) and the lid body (2). Forming a sealing rib (15) protruding continuously over the entire periphery of the flange edge (12 ) as a crimping portion (13) , and the lower surface of the lid (2) at the container center side of the rib (15). A natto container in which a small gap is formed therebetween, and a small through hole (30) is formed in the gap forming portion (14) as a ventilation part (3) communicating with the outside of the container. In a synthetic resin sheet container body (1) having an outwardly projecting flange edge (12) at the upper opening peripheral edge (11), heat generated between the flange edge (12) and the lid body (2). A lower portion (16a) is provided on the container center side of the crimping portion (13) to form a gap forming portion (14) between the crimping portion (13) and the lower surface of the lid (2). A natto container having a small through-hole (30) as a ventilation part (3) communicating with the outside.

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