JP6494096B2 - Seasoned boiled egg manufacturing container - Google Patents
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- JP6494096B2 JP6494096B2 JP2015058833A JP2015058833A JP6494096B2 JP 6494096 B2 JP6494096 B2 JP 6494096B2 JP 2015058833 A JP2015058833 A JP 2015058833A JP 2015058833 A JP2015058833 A JP 2015058833A JP 6494096 B2 JP6494096 B2 JP 6494096B2
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- 235000013605 boiled eggs Nutrition 0.000 title claims description 166
- 238000004519 manufacturing process Methods 0.000 title claims description 30
- 235000011194 food seasoning agent Nutrition 0.000 claims description 89
- 239000007788 liquid Substances 0.000 claims description 85
- 230000002265 prevention Effects 0.000 claims description 6
- 235000013601 eggs Nutrition 0.000 description 3
- 230000005484 gravity Effects 0.000 description 2
- 239000011347 resin Substances 0.000 description 2
- 229920005989 resin Polymers 0.000 description 2
- 230000000630 rising effect Effects 0.000 description 2
- 235000013555 soy sauce Nutrition 0.000 description 2
- 235000020990 white meat Nutrition 0.000 description 2
- YBHQCJILTOVLHD-YVMONPNESA-N Mirin Chemical compound S1C(N)=NC(=O)\C1=C\C1=CC=C(O)C=C1 YBHQCJILTOVLHD-YVMONPNESA-N 0.000 description 1
- 229920001777 Tupperware Polymers 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 238000005339 levitation Methods 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 238000007789 sealing Methods 0.000 description 1
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Description
本発明は、味付けゆで卵を製造するための味付けゆで卵製造用容器に関する。 The present invention relates to a seasoned boiled egg manufacturing container for manufacturing seasoned boiled eggs.
ゆで卵をしょうゆ等を含む調味液に浸すことで味付けされた味付けゆで卵（例えば、特許文献１参照）が広く知られている。味付けゆで卵は、例えばタッパーウェア等の容器に調味液を入れ、その調味液にゆで卵を浸すことで作られる。しかし、ゆで卵の比重は調味液の比重より小さいため、ゆで卵に浮力が働き、その上部が調味液の液面の上に浮き上がる。底の深い容器を用いて大量の調味液にゆで卵を浸しても、同様である。そのため、ゆで卵全体を調味液に浸すことができず、表面全体に均等に味付けをすることはできない。均等に味付けをするためには、一定の時間おきに、調味液に浸したゆで卵の向きを変える（上下を反転させる）ことを要する。 Seasoned boiled eggs seasoned by immersing the boiled eggs in a seasoning liquid containing soy sauce (for example, see Patent Document 1) are widely known. Seasoned boiled eggs are made by, for example, putting a seasoning liquid in a container such as tupperware and immersing the boiled egg in the seasoning liquid. However, since the specific gravity of the boiled egg is smaller than the specific gravity of the seasoning liquid, buoyancy acts on the boiled egg, and the upper part of the boiled egg floats above the surface of the seasoning liquid. The same is true if the boiled egg is immersed in a large amount of seasoning liquid using a container with a deep bottom. Therefore, the whole boiled egg cannot be soaked in the seasoning liquid, and the entire surface cannot be evenly seasoned. In order to season it evenly, it is necessary to change the direction of the boiled egg soaked in the seasoning liquid (inverted upside down) at regular intervals.
また、使用する容器は、通常、ゆで卵に合わせた形状ではなく、ゆで卵に接しない箇所にも調味液が注入される。不必要に大量の調味液を使用することとなる。これに対し、密封性の袋体に調味液を入れ、その調味液にゆで卵を浸すことで、使用する調味液の量を減らすことができる。しかし、この場合にもゆで卵には浮力が働き、ゆで卵の上部が袋体の内面に当接するため、ゆで卵全体を調味液に浸すことができず、表面全体に均等に味付けをすることができない問題は解消されない。 Moreover, the container to be used is not usually shaped to match the boiled egg, and the seasoning liquid is also injected into a portion that does not contact the boiled egg. An unnecessarily large amount of seasoning liquid will be used. On the other hand, the quantity of the seasoning liquid to be used can be reduced by putting seasoning liquid in the sealing bag body and immersing the boiled egg in the seasoning liquid. However, even in this case, buoyancy is exerted on the boiled egg, and the upper part of the boiled egg comes into contact with the inner surface of the bag, so the whole boiled egg cannot be soaked in the seasoning liquid and seasoned evenly over the entire surface. The problem that cannot be solved is not solved.
本発明は、少量の調味液を用いて、表面全体に均等に味付けられた味付けゆで卵を簡易に製造することのできる味付けゆで卵製造用容器を提供することを課題とする。 This invention makes it a subject to provide the container for seasoning boiled eggs which can manufacture easily the seasoning boiled egg seasoned evenly over the whole surface using a small amount of seasoning liquids.
本発明の味付けゆで卵製造用容器は、
味付けゆで卵を製造するための味付けゆで卵製造用容器であって、
ゆで卵の高さ及び幅よりそれぞれ大きい高さ及び幅の内部空間を有し、該内部空間に調味液を収容し、該調味液にゆで卵を浸す容器本体と、
前記容器本体に係合して前記内部空間を封止するとともに、前記調味液による前記ゆで卵の浮上を抑える蓋と、
を備えることを特徴とする。
The container for producing seasoned boiled eggs of the present invention,
A container for producing seasoned boiled eggs for producing seasoned boiled eggs,
A container main body having an internal space with a height and width larger than the height and width of the boiled egg, containing the seasoning liquid in the internal space, and immersing the boiled egg in the seasoning liquid;
A lid that engages with the container body to seal the internal space and suppresses the floating of the boiled egg by the seasoning liquid;
It is characterized by providing.
これによれば、容器本体に蓋を係合して、調味液及びこれに浸されたゆで卵を収容した内部空間を密封した際に、蓋によってゆで卵の浮上が抑えられることで、ゆで卵全体を調味液内に浸すことができる。 According to this, when the lid is engaged with the container body and the internal space containing the seasoning liquid and the boiled egg soaked therein is sealed, the boiled egg is prevented from rising by the lid, so that the boiled egg The whole can be immersed in the seasoning liquid.
本発明の味付けゆで卵製造用容器は、
前記内部空間は、６５ｍｍ以上の高さと、１５０ｍｌ以下の容積を有することを特徴とする。
The container for producing seasoned boiled eggs of the present invention,
The internal space has a height of 65 mm or more and a volume of 150 ml or less.
これによれば、内部空間がゆで卵を収容するのに必要なおよそ最小の容積を有することで、少ない調味液でゆで卵を浸すことができる。 According to this, boiled eggs can be soaked with a small amount of seasoning liquid because the internal space has an approximately minimum volume necessary to accommodate the boiled eggs.
本発明の味付けゆで卵製造用容器は、
前記蓋は、前記内部空間に対向する一面に１又は複数の凸部を有することを特徴とする。
The container for producing seasoned boiled eggs of the present invention,
The lid has one or a plurality of convex portions on one surface facing the internal space.
これによれば、容器本体に蓋を係合して内部空間を密封した際に、蓋が有する１又は複数の凸部が調味液に浸されたゆで卵に当接することで、その浮上が抑えられるとともに、ゆで卵の上部まで調味液に浸すことができる。 According to this, when the lid is engaged with the container body and the internal space is sealed, one or more convex portions of the lid are brought into contact with the boiled egg soaked in the seasoning liquid, thereby suppressing the floating. In addition, the top of the boiled egg can be immersed in the seasoning liquid.
本発明の味付けゆで卵製造用容器は、
前記凸部は、略半球形の先端を有し、
前記先端の曲率半径が１ｍｍ〜２ｍｍであることを特徴とする。
The container for producing seasoned boiled eggs of the present invention,
The convex portion has a substantially hemispherical tip,
The radius of curvature of the tip is 1 mm to 2 mm.
これによれば、ゆで卵の表面が傷つくことなく、ゆで卵の表面のほぼ全体を調味液に浸すことができる。 According to this, almost the whole surface of the boiled egg can be immersed in the seasoning liquid without damaging the surface of the boiled egg.
本発明の味付けゆで卵製造用容器は、
前記蓋は、前記内部空間に対向する一面に浸潤性のスポンジ体を有することを特徴とする。
The container for producing seasoned boiled eggs of the present invention,
The lid has an infiltrating sponge body on one surface facing the internal space.
これによれば、容器本体に蓋を係合して内部空間を密封した際に、蓋が有するスポンジ体に調味液が浸透し、そのスポンジ体が調味液に浸されたゆで卵に当接することで、その浮上が抑えられるとともに、スポンジ体が当接する部分を調味液に浸すことができる。 According to this, when the lid is engaged with the container body and the internal space is sealed, the seasoning liquid penetrates into the sponge body of the lid, and the sponge body contacts the boiled egg immersed in the seasoning liquid. Thus, the floating can be suppressed, and the portion with which the sponge body abuts can be immersed in the seasoning liquid.
本発明の味付けゆで卵製造用容器は、
前記容器本体は、内表面に浸潤性のスポンジ体を有することを特徴とする。
The container for producing seasoned boiled eggs of the present invention,
The container body has an infiltrating sponge body on the inner surface.
これによれば、内部空間に収容されたゆで卵が容器本体の内表面に当接した際に、調味液が浸透したスポンジ体に当接することで、当接するその部分を調味液に浸すことができる。 According to this, when the boiled egg accommodated in the internal space comes into contact with the inner surface of the container body, it can be immersed in the seasoning liquid by contacting the sponge body into which the seasoning liquid has penetrated. it can.
本発明の味付けゆで卵製造用容器は、
味付けゆで卵を製造するための味付けゆで卵製造用容器であって、
ゆで卵の高さ及び幅よりそれぞれ大きい高さ及び幅の内部空間を有し、該内部空間に調味液を収容し、該調味液にゆで卵を浸す容器本体と、
前記容器本体に係合して前記内部空間を封止する蓋と、
前記容器本体の底部から前記内部空間に突出し、前記ゆで卵を係止する針状体と
を備えることを特徴とする。
The container for producing seasoned boiled eggs of the present invention,
A container for producing seasoned boiled eggs for producing seasoned boiled eggs,
A container main body having an internal space with a height and width larger than the height and width of the boiled egg, containing the seasoning liquid in the internal space, and immersing the boiled egg in the seasoning liquid;
A lid that engages the container body to seal the internal space;
A needle-like body protruding from the bottom of the container main body into the internal space and locking the boiled egg is provided.
これによれば、容器本体に蓋を係合して、調味液及びこれに浸されたゆで卵を収容した内部空間を密封した際に、針状体がゆで卵に刺さり、それによってゆで卵の浮上が抑えられることで、ゆで卵全体を調味液内に浸すことができる。 According to this, when the lid is engaged with the container body and the internal space containing the seasoning liquid and the boiled egg immersed therein is sealed, the needle-like body is stuck in the boiled egg, thereby the boiled egg. By suppressing the ascent, the whole boiled egg can be immersed in the seasoning liquid.
本発明の味付けゆで卵製造用容器は、
前記内部空間は、６５ｍｍ以上の高さと、１５０ｍｌ以下の容積を有することを特徴とする。
The container for producing seasoned boiled eggs of the present invention,
The internal space has a height of 65 mm or more and a volume of 150 ml or less.
これによれば、内部空間がゆで卵を収容するのに必要なおよそ最小の容積を有することで、少ない調味液でゆで卵を浸すことができる。 According to this, boiled eggs can be soaked with a small amount of seasoning liquid because the internal space has an approximately minimum volume necessary to accommodate the boiled eggs.
本発明の味付けゆで卵製造用容器は、
前記針状体は、先端側が基底側よりも太い浮上防止部分を備えることを特徴とする。
The container for producing seasoned boiled eggs of the present invention,
The needle-like body includes a floating prevention portion whose tip side is thicker than the base side.
これによれば、針状体からゆで卵が離脱してしまうことが防止され、ゆで卵全体を調味液内に浸すことが確実にできる。 According to this, the boiled egg is prevented from detaching from the needle-like body, and the whole boiled egg can be surely immersed in the seasoning liquid.
本発明の味付けゆで卵製造用容器によれば、少量の調味液を用いて、表面全体に均等に味付けられた味付けゆで卵を簡易に製造することが可能となる。 According to the seasoned boiled egg production container of the present invention, it is possible to easily produce seasoned boiled eggs that are seasoned evenly over the entire surface using a small amount of seasoning liquid.
以下、本発明の実施例を示す。 Examples of the present invention will be described below.
図１（Ａ）に、味付けゆで卵製造用容器１の構成を示す。ここで、図１（Ａ）は味付けゆで卵製造用容器１（特に、容器本体２）の構成を示す断面図である。味付けゆで卵製造用容器１は、味付けゆで卵を製造するための容器であり、容器本体２及び蓋３から構成される。容器本体２の内部空間は、図において点線で示した軸を中心に図を回転させた形状である。 FIG. 1A shows the configuration of a seasoned boiled egg manufacturing container 1. Here, FIG. 1 (A) is a cross-sectional view showing the configuration of a seasoned boiled egg manufacturing container 1 (particularly the container body 2). The seasoned boiled egg manufacturing container 1 is a container for manufacturing seasoned boiled eggs, and includes a container body 2 and a lid 3. The internal space of the container body 2 has a shape obtained by rotating the drawing around an axis indicated by a dotted line in the drawing.
容器本体２は、ゆで卵と調味液を収容する容器であり、一例として透明な樹脂から有底円筒状に成形されている。容器本体２には、ゆで卵の高さ及び幅よりそれぞれ大きい高さ及び幅を有する内部空間２ａが形成されている。一例として、内部空間２ａの高さＨ及び幅Ｗは、それぞれ、Ｈ＝７０ｍｍ、Ｗ＝５２ｍｍである。Ｌサイズの卵の高さ及び幅よりも大きく、Ｌサイズの卵を収容できるため、Ｈ≧６５ｍｍ、Ｗ≧５０ｍｍであることが好ましい。 The container body 2 is a container for storing boiled eggs and seasoning liquid, and is formed into a bottomed cylindrical shape from a transparent resin as an example. The container body 2 is formed with an internal space 2a having a height and width that are larger than the height and width of the boiled egg, respectively. As an example, the height H and the width W of the internal space 2a are H = 70 mm and W = 52 mm, respectively. Since it is larger than the height and width of an L-sized egg and can accommodate an L-sized egg, it is preferable that H ≧ 65 mm and W ≧ 50 mm.
容器本体２の内底面は、ゆで卵の形に応じて半楕円球状に成形され、内部空間２ａの容積はおよそ１２０ｍｌである。少ない調味液でゆで卵を浸すことができる。例えば、ゆで卵の体積が９０ｍｌであれば、３０ｍｌの調味液によりゆで卵の全体を浸すことができる。調味液の量を過大にしないため、内部空間２ａの容積は１５０ｍｌ以下であることが好ましい The inner bottom surface of the container body 2 is formed into a semi-elliptical sphere according to the shape of the boiled egg, and the volume of the internal space 2a is approximately 120 ml. Boiled eggs can be soaked with less seasoning liquid. For example, if the volume of the boiled egg is 90 ml, the whole boiled egg can be soaked with 30 ml of seasoning liquid. In order not to increase the amount of seasoning liquid, the volume of the internal space 2a is preferably 150 ml or less.
蓋３は、容器本体２に係合して内部空間２ａを封止する部材であり、円板体３ａ及び嵌合部３ｂを有する。円板体３ａ及び嵌合部３ｂは、一例として半透明又は不透明な樹脂から一体的に成形される。円板体３ａは、容器本体２の直径に等しい直径を有する円板状に成形されている。嵌合部３ｂは、内部空間２ａの幅に等しい又は若干大きい幅（直径）であり、上面視において内部空間２ａと同じ円形状に成形されている。ただし、嵌合部３ｂの底面には、その中央を下方に突起して１つの凸部３ｃが設けられている。ここで、凸部３ｃの先端は、半径１．５ｍｍの半球形である。凸部３ｃの先端がゆで卵１０に当接するが、ゆで卵の表面が傷つけることがない程度に滑らか（大きな曲率半径を有する）であり、ゆで卵の表面のほぼ全体を調味液に浸すことができる程度に小さい。ゆで卵の表面を傷つけないこととゆで卵の表面のほぼ全体を調味液に浸すことを両立させるため、凸部３ｃの先端は、１ｍｍ〜２ｍｍの曲率半径を有することが好ましい。（先端部が厳密な球形状でなく先端部自身の半径が厳密には定められない場合も考えられるので、先端部外接球の半径である「曲率半径」で表した。） The lid 3 is a member that engages with the container body 2 and seals the internal space 2a, and includes a disk body 3a and a fitting portion 3b. As an example, the disc body 3a and the fitting portion 3b are integrally formed from a translucent or opaque resin. The disc body 3 a is formed in a disc shape having a diameter equal to the diameter of the container body 2. The fitting portion 3b has a width (diameter) equal to or slightly larger than the width of the internal space 2a, and is formed in the same circular shape as the internal space 2a in a top view. However, one convex portion 3c is provided on the bottom surface of the fitting portion 3b with its center protruding downward. Here, the tip of the convex portion 3c has a hemispherical shape with a radius of 1.5 mm. The tip of the convex portion 3c comes into contact with the boiled egg 10, but it is so smooth that it does not damage the surface of the boiled egg (has a large radius of curvature), and the entire surface of the boiled egg can be immersed in the seasoning liquid. As small as possible. In order to make it compatible with not damaging the surface of the boiled egg and immersing almost the entire surface of the boiled egg in the seasoning liquid, it is preferable that the tip of the convex portion 3c has a radius of curvature of 1 mm to 2 mm. (Since the tip is not a strict spherical shape and the radius of the tip itself cannot be determined precisely, it is expressed by the “curvature radius” which is the radius of the tip circumscribed sphere.)
味付けゆで卵製造用容器１の使用方法について説明する。 The usage method of the seasoning boiled egg manufacturing container 1 is demonstrated.
容器本体２の内部空間２ａに、約３０ｃｃの調味液１２を入れる。調味液１２は、一例として、しょうゆ、みりん、砂糖等を好みに応じて調合し、加熱して作られる。この調味液１２にゆで卵１０を浸す。そして、容器本体２の上部に蓋３の嵌合部３ｂを嵌め込む（係合する）。それにより、調味液１２及びこれに浸されたゆで卵１０を収容した内部空間２ａが密封される。 About 30 cc of seasoning liquid 12 is placed in the internal space 2 a of the container body 2. As an example, the seasoning liquid 12 is prepared by mixing soy sauce, mirin, sugar and the like according to taste and heating. The boiled egg 10 is soaked in the seasoning liquid 12. And the fitting part 3b of the lid | cover 3 is engage | inserted (engaged) to the upper part of the container main body 2. FIG. Thereby, the internal space 2a which accommodated the seasoning liquid 12 and the boiled egg 10 immersed in this is sealed.
蓋３を用いて容器本体２を封止した際、蓋３に設けられた凸部３ｃが調味液１２に浸されたゆで卵１０に当接することで、調味液１２から受ける浮力による浮上が抑えられる。 When the container body 2 is sealed using the lid 3, the raised portion 3 c provided on the lid 3 abuts on the boiled egg 10 soaked in the seasoning liquid 12, thereby suppressing the floating due to the buoyancy received from the seasoning liquid 12. It is done.
図１（Ｂ）に、味付けゆで卵製造用容器に入れられたゆで卵の状態を示す。図は、ゆで卵１０を蓋３の側から見た状態を表すものである。ゆで卵１０の中央に凸部３ｃが当接する小さな領域がある。凸部３ｃの小さい先端面のみがゆで卵に当接するため、上部を含めゆで卵１０のほぼ全体を調味液１２に浸すことが可能となる。 FIG. 1 (B) shows the state of a boiled egg placed in a seasoned boiled egg manufacturing container. The figure shows a state where the boiled egg 10 is viewed from the lid 3 side. At the center of the boiled egg 10, there is a small area where the convex part 3c abuts. Since only the small tip surface of the convex portion 3c comes into contact with the boiled egg, almost the entire boiled egg 10 including the upper part can be immersed in the seasoning liquid 12.
なお、蓋３（嵌合部３ｂ）の凸部は、１つに限らず、複数設けることとしてもよい。図２に、かかる味付けゆで卵製造用容器１の構成を示す。蓋３（嵌合部３ｂ）の底面には、３つの凸部３ｄが、それらの中心を底面中心に一致して三角配置されている。それにより、蓋３を用いて容器本体２を封止した際、３つの凸部３ｄが調味液１２に浸されたゆで卵１０に当接することで、調味液１２から受ける浮力による浮上が抑えられる。また、図２（Ｂ）に示すように３つの凸部３ｄがゆで卵を三点支持することで、ゆで卵１０の全体をより安定に調味液１２に浸すことができる。 In addition, the convex part of the lid | cover 3 (fitting part 3b) is good also as providing not only one but multiple. FIG. 2 shows the configuration of the seasoned boiled egg manufacturing container 1. On the bottom surface of the lid 3 (fitting portion 3b), three convex portions 3d are arranged in a triangle with their centers aligned with the center of the bottom surface. Thereby, when the container main body 2 is sealed using the lid 3, the three convex portions 3 d come into contact with the boiled egg 10 soaked in the seasoning liquid 12, thereby suppressing levitation due to the buoyancy received from the seasoning liquid 12. . Further, as shown in FIG. 2B, the three convex portions 3d support the boiled egg at three points, so that the whole boiled egg 10 can be immersed in the seasoning liquid 12 more stably.
以上詳細に説明したように、本実施例の味付けゆで卵製造用容器１は、ゆで卵の高さ及び幅よりそれぞれ大きい高さ及び幅の内部空間２ａを有し、この内部空間２ａに調味液１２を収容し、この調味液１２にゆで卵１０を浸す容器本体２、及び容器本体２に係合して内部空間２ａを封止するとともに、調味液１２によるゆで卵１０の浮上を抑える蓋３から構成される。容器本体２に蓋３を係合して、調味液１２及びこれに浸されたゆで卵１０を収容した内部空間２ａを密封した際に、蓋３に設けられた凸部３ｃ（３ｄ）によって調味液１２によるゆで卵１０の浮上が抑えられることで、ゆで卵全体を調味液内に浸すことができる。 As explained in detail above, the seasoned boiled egg manufacturing container 1 of the present embodiment has an internal space 2a having a height and width larger than the height and width of the boiled egg, respectively, and the seasoning liquid is contained in this internal space 2a. 12, a container body 2 that immerses the boiled egg 10 in the seasoning liquid 12, and a lid 3 that engages with the container body 2 to seal the internal space 2 a, and suppresses the floating of the boiled egg 10 by the seasoning liquid 12. Consists of When the lid 3 is engaged with the container body 2 and the seasoning liquid 12 and the internal space 2a containing the boiled egg 10 soaked therein are sealed, the seasoning is performed by the convex portion 3c (3d) provided on the lid 3. Since the rising of the boiled egg 10 by the liquid 12 is suppressed, the whole boiled egg can be immersed in the seasoning liquid.
本実施例は、蓋３（嵌合部３ｂ）の底面に浸潤性のスポンジ体を設けるものである。他の部分は実施例１と同様であり、詳細な説明を省略する。 In this embodiment, an infiltrating sponge body is provided on the bottom surface of the lid 3 (fitting portion 3b). Other portions are the same as those in the first embodiment, and detailed description thereof is omitted.
図３（Ａ）に、味付けゆで卵製造用容器１の構成を示す。図３（Ａ）を図１（Ａ）と比較すると、嵌合部３ｂの底面にスポンジ体３ｅが設けられ、凸部３ｃがゆで卵１０に当接しない点が相違する。ゆで卵１０はスポンジ体３ｅに当接し、スポンジ体３ｅには調味液１２が浸潤するので、図３（Ｂ）に示すように、ゆで卵１０は、蓋３に当接せずに全体が調味液１２に浸かる。 FIG. 3A shows the configuration of the seasoned boiled egg manufacturing container 1. 3A is different from FIG. 1A in that a sponge body 3e is provided on the bottom surface of the fitting portion 3b, and the convex portion 3c does not come into contact with the boiled egg 10. FIG. The boiled egg 10 comes into contact with the sponge body 3e, and the seasoning liquid 12 infiltrates into the sponge body 3e. Therefore, as shown in FIG. Immerse in the liquid 12.
また、容器本体２の内表面にも浸潤性のスポンジ体２ｂを設けることができる。図４に、かかる味付けゆで卵製造用容器１の構成を示す。容器本体２が傾斜して内部空間２ａの内表面に向けてゆで卵１０が移動しても、ゆで卵１０が内表面に当接せずに調味液１２が浸透したスポンジ体２ｂに当接することで、当接するその部分を調味液１２に浸すことができる。 In addition, an infiltrating sponge body 2 b can be provided on the inner surface of the container body 2. FIG. 4 shows the configuration of the seasoned boiled egg manufacturing container 1. Even when the container body 2 is inclined and the boiled egg 10 moves toward the inner surface of the internal space 2a, the boiled egg 10 does not contact the inner surface, but contacts the sponge body 2b into which the seasoning liquid 12 has permeated. Thus, the abutting portion can be immersed in the seasoning liquid 12.
スポンジ体３ｅを設けることで、嵌合部３ｂの形状を各種設計することができる。例えば、図５に示すように底面平板にすることや、図６に示すようにゆで卵に合わせた凹形状にすることができる。図６に示したものは、図１〜５に示したものに比してさらに少量の調味液１２による味付けゆで卵の製造が可能である。 By providing the sponge body 3e, the shape of the fitting portion 3b can be designed in various ways. For example, it can be a bottom plate as shown in FIG. 5, or a concave shape matched to a boiled egg as shown in FIG. The thing shown in FIG. 6 can manufacture the seasoning boiled egg by the further small amount of seasoning liquid 12 compared with what was shown in FIGS.
以上詳細に説明したように、本実施例の味付けゆで卵製造用容器１は、蓋３に設けられたスポンジ体３ｅによって調味液１２によるゆで卵１０の浮上が抑えられるとともに調味液１２がゆで卵の上方に浸潤し、ゆで卵全体を調味液内に浸すことができる。 As described above in detail, in the seasoned boiled egg manufacturing container 1 of this embodiment, the floating of the boiled egg 10 by the seasoning liquid 12 is suppressed by the sponge body 3e provided on the lid 3, and the seasoning liquid 12 is boiled egg. The whole boiled egg can be immersed in the seasoning liquid.
本実施例は、容器本体の底部から内部空間に突出した針状体を設けるものである。針状体を設けることで、凸部やスポンジ体がなくともよい。他の部分は実施例１と同様であり、詳細な説明を省略する。 In this embodiment, a needle-like body protruding from the bottom of the container body into the internal space is provided. By providing a needle-like body, there is no need to have a convex portion or a sponge body. Other portions are the same as those in the first embodiment, and detailed description thereof is omitted.
図７（Ａ）に、味付けゆで卵製造用容器１の構成を示す。容器本体２の底部から内部空間２ａに針状体４が突出している。針状体４は、ゆで卵１０の底面に差し込まれる。ゆで卵１０が針状体４から受ける力によって、ゆで卵１０が調味液１２から受ける浮力による浮上が抑えられる。ゆで卵１０の全体が調味液１２に浸される。 FIG. 7A shows the configuration of the seasoned boiled egg manufacturing container 1. A needle-like body 4 projects from the bottom of the container body 2 into the internal space 2a. The needle-like body 4 is inserted into the bottom surface of the boiled egg 10. Due to the force that the boiled egg 10 receives from the needle-like body 4, the floating due to the buoyancy that the boiled egg 10 receives from the seasoning liquid 12 is suppressed. The whole boiled egg 10 is immersed in the seasoning liquid 12.
ゆで卵１０の底面付近の白身が針状体４から受ける力としては、ゆで卵１０の底面付近の白身と針状体４との摩擦力によってゆで卵１０が調味液１２から受ける浮力による浮上が抑えられる場合も考えられる。しかし、浮上防止部分４１を設けて確実に浮上を防止することが好ましい。浮上防止部分４１は、針状体４の先端側（図において上方）が基底側（図において下方）よりも太い。ゆで卵１０が浮力によって浮上しようとするとき、先端側に係止される。針状体４を先細り形状とする場合よりも確実に浮上が防止される。なお、浮上防止部分４１の全周にわたって「先端側が基底側よりも太い」ことが必要なものではなく、一部においてゆで卵１０を係止できる形状であればよい。例えば、ネジ溝のような螺旋形状であってもよい。 The force that the white meat near the bottom of the boiled egg 10 receives from the acicular body 4 is the buoyancy that the boiled egg 10 receives from the seasoning liquid 12 due to the frictional force between the white meat near the bottom of the boiled egg 10 and the acicular body 4. It can also be suppressed. However, it is preferable to prevent the ascent by providing the ascent prevention portion 41. The floating prevention portion 41 is thicker on the tip side (upper side in the figure) of the needle-like body 4 than on the base side (lower side in the figure). When the boiled egg 10 is about to float by buoyancy, it is locked to the tip side. As compared with the case where the needle-like body 4 has a tapered shape, the floating is prevented more reliably. In addition, it is not necessary that “the tip side is thicker than the base side” over the entire circumference of the floating prevention portion 41, and any shape that can lock the boiled egg 10 may be used. For example, a spiral shape such as a screw groove may be used.
以上詳細に説明したように、本実施例の味付けゆで卵製造用容器１は、容器本体２の底部から内部空間２ａに突出して針状体４によって調味液１２によるゆで卵１０の浮上が抑えられるとともに調味液１２がゆで卵の上方に浸潤し、ゆで卵全体を調味液内に浸すことができる。なお、本実施例に示した針状体４に加えて、実施例１に示した凸部３ｃ又は３ｄ、実施例２に示したスポンジ体３ｅ及び２ｂを設けることもできる。 As described above in detail, the seasoned boiled egg manufacturing container 1 of the present embodiment protrudes from the bottom of the container body 2 into the internal space 2a, and the needle-like body 4 suppresses the floating of the boiled egg 10 by the seasoning liquid 12. At the same time, the seasoning liquid 12 infiltrates above the boiled egg, so that the whole boiled egg can be immersed in the seasoning liquid. In addition to the needle-like body 4 shown in the present embodiment, the convex portions 3c or 3d shown in the first embodiment and the sponge bodies 3e and 2b shown in the second embodiment can be provided.
本発明の味付けゆで卵製造用容器は、少量の調味液を用いて、表面全体に均等に味付けられた味付けゆで卵を、簡易に製造するのに好適である。多くの個人による利用が考えられる。 The container for producing seasoned boiled eggs of the present invention is suitable for easily producing seasoned boiled eggs that are evenly seasoned over the entire surface using a small amount of seasoning liquid. It can be used by many individuals.
１ 卵製造用容器
２ 容器本体
２ａ 内部空間
２ｂ スポンジ体
３ 蓋
３ａ 円板体
３ｂ 嵌合部
３ｃ 凸部
３ｄ 凸部
３ｅ スポンジ体
４ 針状体
４１ 浮上防止部分
１０ ゆで卵
１２ 調味液
DESCRIPTION OF SYMBOLS 1 Egg production container 2 Container body 2a Internal space 2b Sponge body 3 Lid 3a Disc body 3b Fitting part 3c Protrusion part 3d Protrusion part 3e Sponge body 4 Needle-like body 41 Lifting prevention part 10 Boiled egg 12 Seasoning liquid
Claims (6)
ゆで卵の高さ及び幅よりそれぞれ大きい高さ及び幅の内部空間を有し、該内部空間に調味液を収容し、該調味液にゆで卵を浸す容器本体と、
前記容器本体に係合して前記内部空間を封止するとともに、前記調味液による前記ゆで卵の浮上を抑える蓋と、
を備え、
前記蓋は、前記内部空間に対向する一面に１又は複数の凸部を有し、
前記凸部は、略半球形の先端を有し、前記先端の曲率半径が１ｍｍ〜２ｍｍであることを特徴とする、味付けゆで卵製造用容器。 A container for producing seasoned boiled eggs for producing seasoned boiled eggs,
A container main body having an internal space with a height and width larger than the height and width of the boiled egg, containing the seasoning liquid in the internal space, and immersing the boiled egg in the seasoning liquid;
A lid that engages with the container body to seal the internal space and suppresses the floating of the boiled egg by the seasoning liquid;
With
The lid has one or a plurality of convex portions on one surface facing the internal space,
The said convex part has a substantially hemispherical front-end | tip, and the curvature radius of the said front-end | tip is 1 mm-2 mm, The container for seasoning boiled eggs manufacture characterized by the above-mentioned .
ゆで卵の高さ及び幅よりそれぞれ大きい高さ及び幅の内部空間を有し、該内部空間に調味液を収容し、該調味液にゆで卵を浸す容器本体と、
前記容器本体に係合して前記内部空間を封止するとともに、前記調味液による前記ゆで卵の浮上を抑える蓋と、
を備え、
前記蓋は、前記内部空間に対向する一面に浸潤性のスポンジ体を有することを特徴とする、味付けゆで卵製造用容器。 A container for producing seasoned boiled eggs for producing seasoned boiled eggs,
A container main body having an internal space with a height and width larger than the height and width of the boiled egg, containing the seasoning liquid in the internal space, and immersing the boiled egg in the seasoning liquid;
A lid that engages with the container body to seal the internal space and suppresses the floating of the boiled egg by the seasoning liquid;
With
A container for producing seasoned boiled eggs, wherein the lid has an infiltrating sponge body on one surface facing the internal space.
ゆで卵の高さ及び幅よりそれぞれ大きい高さ及び幅の内部空間を有し、該内部空間に調味液を収容し、該調味液にゆで卵を浸す容器本体と、
前記容器本体に係合して前記内部空間を封止するとともに、前記調味液による前記ゆで卵の浮上を抑える蓋と、
を備え、
前記容器本体は、内表面に浸潤性のスポンジ体を有することを特徴とする、味付けゆで卵製造用容器。 A container for producing seasoned boiled eggs for producing seasoned boiled eggs,
A container main body having an internal space with a height and width larger than the height and width of the boiled egg, containing the seasoning liquid in the internal space, and immersing the boiled egg in the seasoning liquid;
A lid that engages with the container body to seal the internal space and suppresses the floating of the boiled egg by the seasoning liquid;
With
A container for producing seasoned boiled eggs, wherein the container body has an infiltrating sponge body on the inner surface.
ゆで卵の高さ及び幅よりそれぞれ大きい高さ及び幅の内部空間を有し、該内部空間に調味液を収容し、該調味液にゆで卵を浸す容器本体と、
前記容器本体に係合して前記内部空間を封止する蓋と、
前記容器本体の底部から前記内部空間に突出し、前記ゆで卵を係止する針状体と
を備えることを特徴とする、味付けゆで卵製造用容器。 A container for producing seasoned boiled eggs for producing seasoned boiled eggs,
A container main body having an internal space with a height and width larger than the height and width of the boiled egg, containing the seasoning liquid in the internal space, and immersing the boiled egg in the seasoning liquid;
A lid that engages the container body to seal the internal space;
A seasoned boiled egg manufacturing container comprising: a needle-like body protruding from the bottom of the container main body into the internal space and locking the boiled egg.
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| JPH0548694U (en) * | 1991-12-04 | 1993-06-29 | 正造 清水 | One package of boiled quail eggs |
| JPH07115896A (en) * | 1993-10-27 | 1995-05-09 | Q P Corp | Boiled eggs in a sealed container |
| JPH092533A (en) * | 1995-06-20 | 1997-01-07 | Dainippon Printing Co Ltd | Container for seasoned food |
| JP2005096783A (en) * | 2003-09-22 | 2005-04-14 | Mamoru Kamo | Egg packaging container |
| JP2005231699A (en) * | 2004-02-23 | 2005-09-02 | Uchida Godo:Kk | Chicken egg packaging container |
| JP2005239227A (en) * | 2004-02-27 | 2005-09-08 | Suga Shoten:Kk | Egg packaging container |
| JP4038801B2 (en) * | 2004-06-15 | 2008-01-30 | 守 加茂 | Egg packaging container |
| JP2009089635A (en) * | 2007-10-05 | 2009-04-30 | Q P Corp | Incubated eggs in sealed containers |
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