JPS5855052B2 - Packaging method for seasoned foods - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for packaging seasoned foods such as appetizers together with sauce (flavored soup), which eliminates stains on the film due to sauce, improves sealing accuracy, and improves packaging efficiency. , which is characterized by reducing the degree of spoilage of food.

The sauce used to season food contains salt and fat, so if the sauce adheres to the packaging container, the degree of welding between the container and the film will decrease, and especially in the case of vacuum packaging, it will reduce the amount of air in the surrounding air. Conventionally, it was difficult to package the sauce and food together because the reduced pressure caused the air contained in the sauce to expand and the food to fly out of the container.

In view of the above points, the present invention involves mixing an appropriate amount of a coagulating material such as agar, coagulating the sauce together with the ingredients into a jelly in a mold, and then transferring the sauce to a cup-shaped container for packaging. This is what I did.

Embodiments of the present invention will be described below based on the drawings.

FIG. 1 shows a completed packaging product, which consists of a container 1 made of colorless and transparent synthetic resin, ingredients 2 such as Koehi and Dashiyo leaves, and a sauce 3 solidified into a jelly. A colorless transparent thermoplastic synthetic resin film 4 is placed over the food, and the food is vacuum packaged with the container 1 and the film 4.

The method for forming the packaged product is to boil the ingredients 2 in a sauce 3 and season them, and then mix an appropriate amount of coagulating material into the sauce 3.

Thereafter, the ingredients are scooped up from the pre-solidified sauce, and the ingredients are evenly distributed within a mold 5 having a board grain pattern shown in FIG. 3, and the sauce 3 is poured into the mold 5.

Then, if necessary, the mold 5 is stored in a refrigerator to solidify the sauce 3 in a short time.

After that, the sauce 3 is solidified by the vacuum suction cup 6.
and the tool 2 are sequentially removed from the formwork 5, and the second
Transfer the solidified sauce 3 into the container 1 as shown in the figure.

In this case, if the surface area of the coagulated sauce 3 is slightly smaller than the opening area of the container 1, the transfer will be smoother and the container 1 will not get dirty.

Furthermore, after that, the pressure around the container 10 is reduced in a vacuum chamber, and the film 4 softened by heat is covered from above.
When atmospheric pressure is applied from above, the film A 4 comes into close contact with the coagulated sauce 3 and the top surface of the container 1.

In this case, the atmospheric pressure forces the jelly-like sauce 3 against its elasticity and spreads it laterally within the container, so that there is no gap between the sauce 3 and the wall surface of the container 1.

As mentioned above, in the packaging method of the present invention, the sauce is coagulated into a jelly-like form using a coagulant in a mold having an area slightly smaller than the opening area of a cup-shaped container for packaging, and then the sauce is placed in the container. Since it is transferred and vacuum packed, the container is not contaminated as compared to transferring the liquid sauce directly to the container.

Moreover, the container does not get dirty because the container does not move even if the container is handled a little roughly.

Furthermore, a gap for exhaust gas is formed between the container and the surroundings of the sauce, and the boiling phenomenon of the sauce does not occur when the vacuum is applied.

Therefore, the welding accuracy between the container and the film is improved as well as the packaging efficiency.

Furthermore, the gap between the container and the sauce disappears as the sauce spreads laterally due to atmospheric pressure, so the commercial value is not impaired.

However, when the film is removed, the jelly-like sauce restores its original shape with its elasticity and forms a gap between itself and the container, so it can be removed from the container without losing its shape.

[Brief explanation of drawings]

FIG. 1 is a perspective view of the packaged product, FIG. 2 is an explanatory diagram of the packaging process of the packaged product, and FIG. 3 is an explanatory diagram of the molding of the seasoned food. 1... Container, 2... Ingredients, 3...
・Sauce, 4...Film, 5...Formwork.

Claims (1)

[Claims] 1. After mixing an appropriate amount of coagulating material into the sauce in which the ingredients have been boiled, the ingredients and the sauce are transferred into a mold with an area slightly smaller than the opening area of the cup-shaped container for packaging and coagulated, and then the jelly is further mixed. A method for packaging a seasoned food, in which a sauce (including ingredients) that has solidified into a shape is transferred to the container, and then a heat-softened film is placed over the container in a vacuum chamber and vacuum-packaged.