JP2002019870A - Fermented soybean packaging container - Google Patents
Fermented soybean packaging containerInfo
- Publication number
- JP2002019870A JP2002019870A JP2000207364A JP2000207364A JP2002019870A JP 2002019870 A JP2002019870 A JP 2002019870A JP 2000207364 A JP2000207364 A JP 2000207364A JP 2000207364 A JP2000207364 A JP 2000207364A JP 2002019870 A JP2002019870 A JP 2002019870A
- Authority
- JP
- Japan
- Prior art keywords
- natto
- lid
- holes
- film
- packaging container
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 238000004806 packaging method and process Methods 0.000 title claims abstract description 27
- 235000010469 Glycine max Nutrition 0.000 title abstract description 11
- 244000068988 Glycine max Species 0.000 title abstract description 11
- 239000000565 sealant Substances 0.000 claims abstract description 13
- 230000005540 biological transmission Effects 0.000 claims abstract description 7
- 229920003023 plastic Polymers 0.000 claims abstract description 6
- 239000004033 plastic Substances 0.000 claims abstract description 6
- 235000013557 nattō Nutrition 0.000 claims description 52
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 12
- 229920000620 organic polymer Polymers 0.000 claims description 10
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 claims description 8
- 239000001301 oxygen Substances 0.000 claims description 8
- 229910052760 oxygen Inorganic materials 0.000 claims description 8
- 238000000034 method Methods 0.000 claims description 2
- 238000005057 refrigeration Methods 0.000 abstract description 4
- 238000004321 preservation Methods 0.000 abstract 1
- 239000010408 film Substances 0.000 description 40
- 239000005020 polyethylene terephthalate Substances 0.000 description 10
- 238000004519 manufacturing process Methods 0.000 description 9
- 229920000139 polyethylene terephthalate Polymers 0.000 description 9
- 238000001035 drying Methods 0.000 description 7
- -1 polyethylene terephthalate Polymers 0.000 description 7
- 239000011347 resin Substances 0.000 description 7
- 229920005989 resin Polymers 0.000 description 7
- 239000010409 thin film Substances 0.000 description 7
- 229920000092 linear low density polyethylene Polymers 0.000 description 6
- 239000004707 linear low-density polyethylene Substances 0.000 description 6
- 244000063299 Bacillus subtilis Species 0.000 description 3
- 235000014469 Bacillus subtilis Nutrition 0.000 description 3
- 230000015572 biosynthetic process Effects 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 229920000219 Ethylene vinyl alcohol Polymers 0.000 description 2
- 239000004677 Nylon Substances 0.000 description 2
- 239000004698 Polyethylene Substances 0.000 description 2
- 239000004743 Polypropylene Substances 0.000 description 2
- 239000004372 Polyvinyl alcohol Substances 0.000 description 2
- 230000032683 aging Effects 0.000 description 2
- 239000011248 coating agent Substances 0.000 description 2
- 238000000576 coating method Methods 0.000 description 2
- 238000000855 fermentation Methods 0.000 description 2
- 230000004151 fermentation Effects 0.000 description 2
- 239000007789 gas Substances 0.000 description 2
- 239000005026 oriented polypropylene Substances 0.000 description 2
- 230000035699 permeability Effects 0.000 description 2
- 229920000573 polyethylene Polymers 0.000 description 2
- 229920001155 polypropylene Polymers 0.000 description 2
- 229920002451 polyvinyl alcohol Polymers 0.000 description 2
- 238000007789 sealing Methods 0.000 description 2
- 239000004925 Acrylic resin Substances 0.000 description 1
- 229920002799 BoPET Polymers 0.000 description 1
- 244000056139 Brassica cretica Species 0.000 description 1
- 235000003351 Brassica cretica Nutrition 0.000 description 1
- 235000003343 Brassica rupestris Nutrition 0.000 description 1
- 239000004840 adhesive resin Substances 0.000 description 1
- 229920006223 adhesive resin Polymers 0.000 description 1
- QKSKPIVNLNLAAV-UHFFFAOYSA-N bis(2-chloroethyl) sulfide Chemical compound ClCCSCCCl QKSKPIVNLNLAAV-UHFFFAOYSA-N 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000004715 ethylene vinyl alcohol Substances 0.000 description 1
- 238000001704 evaporation Methods 0.000 description 1
- 230000008020 evaporation Effects 0.000 description 1
- 239000004794 expanded polystyrene Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 229920001903 high density polyethylene Polymers 0.000 description 1
- 239000004700 high-density polyethylene Substances 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 238000010030 laminating Methods 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 235000010460 mustard Nutrition 0.000 description 1
- 229920001778 nylon Polymers 0.000 description 1
- 229920006284 nylon film Polymers 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 235000013555 soy sauce Nutrition 0.000 description 1
Landscapes
- Packging For Living Organisms, Food Or Medicinal Products That Are Sensitive To Environmental Conditiond (AREA)
- Packages (AREA)
- Beans For Foods Or Fodder (AREA)
Abstract
Description
【０００１】[0001]
【発明の属する技術分野】本発明は、納豆包装容器に関
する。TECHNICAL FIELD The present invention relates to a natto packaging container.
【０００２】[0002]
【従来の技術】納豆は、多数の有用成分を含むために健
康食品として脚光を浴びでいる。納豆は、最近の食の多
様化等から一食分の個包装されたものが出回っている。2. Description of the Related Art Natto has come into the spotlight as a health food because it contains many useful ingredients. Due to recent diversification of foods, natto is available in individual wraps for one meal.
【０００３】納豆を収納した納豆包装容器は、従来、図
３に示す構造のものが知られている。発酵、熟成した多
数の納豆１１は、開口部に鍔部１２を有する例えばポリ
エチレンテレフタレート系のプラスチックからなる容器
本体１３内に収納されている。納豆が呼吸できるように
数ミリメートルの穴（図示せず）が幾つか開口された例
えば高密度ポリエチレンからなる超薄膜フィルム１４
は、前記容器本体１２内に収納された納豆１１の表面を
覆うように配置されている。図示しない醤油たれ個袋お
よび芥子個袋は、前記超薄膜フィルム１４上に載せられ
ている。複数の針孔１５を有するポリエチレンとイージ
ーピール性を有する接着樹脂とを積層したシーラントフ
ィルムからなる蓋体（トップシール）１６は、前記容器
本体１３の開口部の鍔部１２にヒートシールされてい
る。[0003] Conventionally, a natto packaging container containing natto has a structure shown in Fig. 3. Many fermented and aged natto 11 are accommodated in a container body 13 made of, for example, polyethylene terephthalate plastic having a flange 12 at an opening. Ultra-thin film 14 made of, for example, high-density polyethylene with several holes (not shown) of several millimeters opened to allow natto to breathe
Is arranged so as to cover the surface of the natto 11 stored in the container body 12. A soy sauce sauce bag and a mustard bag (not shown) are placed on the ultra-thin film 14. A lid (top seal) 16 made of a sealant film obtained by laminating polyethylene having a plurality of needle holes 15 and an adhesive resin having easy peelability is heat-sealed to the flange 12 at the opening of the container body 13. .
【０００４】前述した超薄膜フィルム１４を前記容器本
体１３内に収納された納豆１１の表面を覆うように配置
するのは、主に次に説明する納豆包装容器の製造と保管
の面からの要望によるものである。The above-mentioned ultra-thin film 14 is disposed so as to cover the surface of the natto 11 housed in the container body 13 mainly because of the demand from the viewpoint of manufacturing and storage of the natto packaging container described below. It is due to.
【０００５】すなわち、納豆包装容器を製造するには前
記容器本体内に所定量の煮大豆および納豆菌を入れ、複
数の針孔を有するシーラントフィルムからなる蓋体を前
記容器本体の開口部の鍔部にヒートシールした後、３７
〜４１℃の温度にて１８〜２４時間発酵（発酵の後半で
は５０℃前後に温度制御）させ、さらに４℃で一日間熟
成する方法が採用されている。この時、前記蓋体の多数
の針孔を通して容器本体内部の納豆菌が散布された煮大
豆に水蒸気や酸素が供給され留ため、蓋体を容器本体に
ヒートシールした状態で発酵、熟成が可能になる。しか
しながら、納豆包装容器の製造後の輸送、店頭での陳列
ための冷蔵保存においては、前記蓋体の複数の針穴が納
豆の水分蒸散の経路として作用するため、前記納豆表面
が乾燥して食感や風味が低下する。このため、前記納豆
表面の乾燥を抑えるために前記蓋体を容器本体にヒート
シールする前に前述した超薄膜フィルムを納豆の表面を
覆う必要が生じる。That is, in order to manufacture a natto packaging container, a predetermined amount of boiled soybean and natto bacteria are placed in the container body, and a lid made of a sealant film having a plurality of needle holes is attached to a flange of an opening of the container body. After heat sealing the part, 37
A method of fermenting at a temperature of ~ 41 ° C for 18 to 24 hours (temperature control at around 50 ° C in the latter half of fermentation) and further aging at 4 ° C for one day is adopted. At this time, steam and oxygen are supplied to the boiled soybeans sprayed with natto bacteria inside the container body through a large number of needle holes in the lid body, so that fermentation and aging can be performed in a state where the lid body is heat-sealed to the container body. become. However, during transport after the production of the natto packaging container and refrigerated storage for display at a store, the plurality of needle holes in the lid act as a path for water evaporation of the natto, so that the natto surface is dried and eaten. Feeling and flavor are reduced. Therefore, in order to suppress the drying of the natto surface, it is necessary to cover the surface of the natto with the above-mentioned ultra-thin film before heat-sealing the lid to the container body.
【０００６】しかしながら、前記超薄膜フィルムによる
容器本体に収納した納豆表面への被覆は納豆包装容器の
コスト上昇の要因になるばかりか、製造面においてもそ
の超薄膜フィルムの被覆工程が増加するという問題があ
る。However, coating the surface of natto stored in the container body with the ultrathin film not only causes an increase in the cost of the natto packaging container, but also increases the number of steps of coating the ultrathin film in manufacturing. There is.
【０００７】[0007]
【発明が解決しようとする課題】本発明は、店頭での陳
列のための冷蔵保存時等において従来のように容器本体
内に収納した納豆表面の乾燥を防ぐために超薄膜フィル
ムを配置せずに、ガス透過量の制御機能を有する蓋体自
体で前記納豆の乾燥を防ぐことが可能な納豆包装容器を
提供しようとするものである。DISCLOSURE OF THE INVENTION The present invention does not require the use of an ultrathin film to prevent the surface of natto stored in the container body from drying as in the prior art, such as during refrigeration for display at a store. Another object of the present invention is to provide a natto packaging container capable of preventing the drying of the natto with the lid itself having a function of controlling the gas permeation amount.
【０００８】[0008]
【課題を解決するための手段】本発明に係る納豆包装容
器は、鍔部を持つ開口部を有し、納豆が収納されたプラ
スチックまたは紙からなる容器本体と、前記容器の開口
部における鍔部にヒートシールされた蓋体とを具備し、
前記蓋体は、前記容器本体の鍔部側に配されるシーラン
トフィルムと剛性を有する有機高分子フィルムとを含む
積層フィルムに微細な貫通孔および未貫通孔をその厚さ
方向に亘って多数穿設した構造を有することを特徴とす
るものである。A natto packaging container according to the present invention has an opening having a flange, a container body made of plastic or paper containing natto, and a flange at the opening of the container. And a heat-sealed lid body,
The lid body has a plurality of fine through-holes and non-through-holes formed in a thickness direction thereof in a laminated film including a sealant film disposed on a flange portion side of the container body and an organic polymer film having rigidity. It is characterized by having a structure provided.
【０００９】[0009]
【発明の実施の形態】以下、本発明に係る納豆包装容器
を図１，図２を参照して詳細に説明する。DESCRIPTION OF THE PREFERRED EMBODIMENTS Hereinafter, a natto packaging container according to the present invention will be described in detail with reference to FIGS.
【００１０】発酵、熟成した多数の納豆１は、開口部に
鍔部２を有する例えばポリエチレンテレフタレート系の
プラスチックからなる容器本体３内に収納されている。
蓋体（トップシール）４は、前記容器本体３の開口部の
鍔部２にヒートシールされている。A large number of fermented and aged natto 1 are stored in a container body 3 made of, for example, polyethylene terephthalate plastic having a flange 2 at an opening.
The lid (top seal) 4 is heat-sealed to the flange 2 at the opening of the container body 3.
【００１１】前記蓋体４は、図２に示すように前記容器
本体３の鍔部２側に配されてこの鍔部３にヒートシール
されるシーラントフィルム５と剛性を有する有機高分子
フィルム６とからなる積層フィルム７に微細な貫通孔８
および未貫通孔（図示せず）をその厚さ方向に亘って多
数穿設した構造を有する。なお、前記積層フィルムに穿
設される微細な貫通孔および微細な未貫通孔のうち、貫
通孔が大部分占める。As shown in FIG. 2, the lid 4 is disposed on the side of the flange 2 of the container body 3 and is sealed with the sealant film 5 and the organic polymer film 6 having rigidity. Fine through-holes 8 in the laminated film 7 made of
And a large number of non-through holes (not shown) are formed in the thickness direction. In addition, the through hole occupies most of the minute through hole and the minute non-through hole formed in the laminated film.
【００１２】前記シーラントフィルムとしては、例えば
直鎖状低密度ポリエチレンフィルム（ＬＬＤＰＥ）フィ
ルムまたはポリエチレンフィルムとポリアクリル酸樹脂
のようなイージーピール性樹脂との積層物等を挙げるこ
とができる。なお、このシーラントフィルムにおいて、
前記イージーピール性樹脂が前記容器本体の鍔部側に配
置される。Examples of the sealant film include a linear low density polyethylene film (LLDPE) film or a laminate of a polyethylene film and an easy-peeling resin such as a polyacrylic resin. In this sealant film,
The easy-peeling resin is arranged on the flange side of the container body.
【００１３】前記剛性を有する有機高分子フィルムとし
ては、例えば例えばポリエチレンテレフタレート（ＰＥ
Ｔ）、ナイロン、配向性ポリプロピレン（ＯＰＰ）のよ
うなポリプロピレン（ＰＰ）等を用いることができる。Examples of the rigid organic polymer film include, for example, polyethylene terephthalate (PE)
T), nylon, polypropylene (PP) such as oriented polypropylene (OPP), or the like can be used.
【００１４】前記積層フィルムの具体的な形態として
は、例えばＰＥＴ／ＬＬＤＰＥ／イージーピール性樹
脂，ＯＰＰ／ＰＥ／イージーピール性樹脂，ナイロン／
ＬＬＤＰＥ／イージーピール性樹脂を挙げることができ
る。この積層フィルムは、剛性を有する有機高分子フィ
ルムとシーラントフィルムの間に例えばポリビニルアル
コール（ＰＶＡ）およびエチレンビニルアルコール共重
合体（ＥＶＯＨ）から選ばれる少なくとも１つの水溶性
有機高分子フィルムが介在されることを許容する。前記
積層フィルムの厚さは、４０〜７０μｍであることが好
ましい。Specific forms of the laminated film include, for example, PET / LLDPE / easy peeling resin, OPP / PE / easy peeling resin, nylon /
LLDPE / easy peeling resin can be mentioned. In this laminated film, at least one water-soluble organic polymer film selected from, for example, polyvinyl alcohol (PVA) and ethylene vinyl alcohol copolymer (EVOH) is interposed between a rigid organic polymer film and a sealant film. To allow. The thickness of the laminated film is preferably from 40 to 70 μm.
【００１５】前記蓋体は、前記容器本体の鍔部側に配さ
れるシーラントフィルムと剛性を有する有機高分子フィ
ルムとを含む積層フィルムに０．５〜１００μｍの平均
開口径を持つ微細な貫通孔および未貫通孔を５００個／
ｃｍ2 以上の密度でその厚さ方向に亘って多数穿設した
構造を有することが好ましい。前記各貫通孔および各未
貫通孔の平均開口径を０．５μｍ未満にすると、４０
℃、９０％ＲＨにおいて高い水蒸気透過性を前記蓋体に
付与することが困難になる。一方、前記各貫通孔および
各未貫通孔の平均開口径が１００μｍを超えると、酸素
等のガスの透過量が増大する虞がある。より好ましい前
記各貫通孔および各未貫通孔の平均開口径は、５〜８０
μｍである。また、前記貫通孔および未貫通孔の形成密
度を５００個／ｃｍ2 未満にすると、４０℃、９０％Ｒ
Ｈにおいて高い水蒸気透過性を前記蓋体に付与すること
が困難になる。より好ましい前記貫通孔および未貫通孔
の形成密度は、１０００個／ｃｍ2以上である。このよ
うな積層フィルムへの多数の微細な貫通孔および未貫通
孔の穿設は、本発明者が発明した特公平６−６１８５９
号公報に開示された多孔質フィルムの製造装置を用いて
行うことができる。The lid is a fine through-hole having an average opening diameter of 0.5 to 100 μm in a laminated film including a sealant film and a rigid organic polymer film disposed on the flange side of the container body. And 500 non-through holes /
It is preferable to have a structure in which a large number of holes are formed in the thickness direction at a density of 2 cm 2 or more. When the average opening diameter of each through hole and each non-through hole is less than 0.5 μm, 40
At 90 ° C. and 90% RH, it becomes difficult to impart high water vapor permeability to the lid. On the other hand, when the average opening diameter of each of the through holes and each of the non-through holes exceeds 100 μm, the permeation amount of gas such as oxygen may increase. More preferably, the average opening diameter of each through-hole and each non-through-hole is 5 to 80.
μm. When the formation density of the through-holes and the non-through-holes is less than 500 holes / cm 2 , 40 ° C., 90% R
In H, it becomes difficult to impart high water vapor permeability to the lid. More preferably, the formation density of the through-holes and the non-through-holes is 1000 / cm 2 or more. The formation of a large number of fine through holes and non-through holes in such a laminated film is disclosed in Japanese Patent Publication No. 6-61859 invented by the present inventor.
The production can be carried out by using a porous film production apparatus disclosed in Japanese Patent Application Laid-Open Publication No. H10-260, 1988.
【００１６】前記蓋体４は、４０℃、９０％ＲＨでの水
蒸気透過量が１０００ｇ／ｍ2・２４ｈｒ以上で、かつ
酸素透過量が１００，０００ｃｃ／ｍ2・２４ｈｒ以上
であることが好ましい。It is preferable that the lid 4 has a water vapor transmission rate of at least 1000 g / m 2 · 24 hr at 40 ° C. and 90% RH, and an oxygen transmission rate of 100,000 cc / m 2 · 24 hr or more.
【００１７】次に、本発明に係る納豆包装容器の製造方
法を説明する。Next, a method for producing the natto packaging container according to the present invention will be described.
【００１８】まず、前述した図１に示す容器本体内に煮
大豆を収納し、この煮大豆に納豆菌を散布した後、その
容器本体の開口部の鍔部に前記積層フィルムに微細な貫
通孔および未貫通孔を穿設した構造の蓋体をヒートシー
ルする。つづいて、前記煮大豆を前記納豆菌の存在下で
例えば３７〜４１℃の温度にて１８〜２４時間発酵させ
た後、例えば４℃で１日間程度の熟成を行うことにより
納豆包装容器を製造する。この時、蓋体は例えばＰＥＴ
／ＬＬＤＰＥ／イージーピール性樹脂の積層フィルムに
前述したように多数の微細な貫通孔および未貫通孔を穿
設した構造を有するため、前記発酵および熟成に際して
煮大豆や納豆から生じる水蒸気を十分に外部に逃散する
ことが可能になる。First, boiled soybeans are stored in the container body shown in FIG. 1 described above, and after natto is sprayed on the boiled soybeans, fine through holes are formed in the flange of the opening of the container body. Then, the lid having a structure in which a non-through hole is formed is heat-sealed. Subsequently, the fermented soybeans are fermented in the presence of the Bacillus natto at a temperature of, for example, 37 to 41 ° C. for 18 to 24 hours, and then aged at, for example, 4 ° C. for about 1 day to produce a natto packaging container. I do. At this time, the lid is made of, for example, PET.
/ LLDPE / Easy peeling resin has a structure in which a number of fine through-holes and non-through-holes are formed in the laminated film as described above. Will be able to escape.
【００１９】このような本発明の構成によれば、多数の
納豆１が収納された容器本体３の鍔部２にヒートシール
される蓋体４は前記容器本体３の鍔部２側に配されるシ
ーラントフィルム５と剛性を有する有機高分子フィルム
６とからなる積層フィルム７に微細な貫通孔および未貫
通孔をその厚さ方向に亘って多数穿設した構造を有する
ため、前記納豆の発酵時の雰囲気（例えば４０℃、９０
％ＲＨ）では水蒸気透過量が１０００ｇ／ｍ2・２４ｈ
ｒ以上で、かつ酸素透過量が１００，０００ｃｃ／ｍ2
・２４ｈｒ以上であり、店頭に陳列するために冷蔵保存
（例えば１０℃前後）では水蒸気透過量が５ｇ／ｍ2・
２４ｈｒ以下で、かつ酸素透過量が１００ｃｃ／ｍ2・
２４ｈｒ以下の性質を示す、機能膜として作用する。具
体的には、１２μｍ−ＰＥＴ／３０μｍ−ＬＬＤＰＥ＋
イージーピール性のＰＥＴの積層フィルムに３０μｍの
平均開口径を持つ微細な貫通孔および未貫通孔を１００
０個／ｃｍ2 の密度でその厚さ方向に亘って穿設した構
造の蓋体は、４０℃、９０％ＲＨでの水蒸気透過量が１
５００ｇ／ｍ2・２４ｈｒで、かつ酸素透過量が１００
万ｃｃ／ｍ2・２４ｈｒであり、店頭に陳列するために
冷蔵保存（例えば１０℃前後）での水蒸気透過量が５ｇ
／ｍ2・２４ｈｒで、かつ酸素透過量が１００ｃｃ／ｍ2
・２４ｈｒの性質を示す。According to the configuration of the present invention, the lid 4 heat-sealed to the flange 2 of the container body 3 in which a large number of natto 1 are stored is arranged on the flange 2 side of the container body 3. Has a structure in which a large number of fine through-holes and non-through-holes are perforated in the thickness direction thereof in a laminated film 7 composed of a sealant film 5 and an organic polymer film 6 having rigidity. Atmosphere (for example, 40 ° C., 90
% RH), the water vapor transmission rate is 1000 g / m 2 · 24 h
r and the oxygen permeation amount is 100,000 cc / m 2
· 24 hr or or more, stored refrigerated (e.g. 10 ° C. so) the water vapor permeation amount for display in the shop is 5 g / m 2 ·
24 hours or less, and the oxygen permeation amount is 100 cc / m 2.
It functions as a functional film having a property of 24 hours or less. Specifically, 12 μm-PET / 30 μm-LLDPE +
100 micro fine through-holes and non-through-holes having an average opening diameter of 30 μm are formed in an easy-peeling PET laminated film.
A lid having a structure of 0 / cm 2 perforated in the thickness direction has a water vapor transmission rate of 1 at 40 ° C. and 90% RH.
500 g / m 2 · 24 hr and oxygen permeation amount of 100
It is 10,000 cc / m 2 · 24 hr, and has a water vapor permeation amount of 5 g in refrigerated storage (for example, around 10 ° C.) for display at stores.
/ M 2 · 24 hours and the amount of oxygen permeation is 100 cc / m 2
・ Shows properties of 24 hr.
【００２０】その結果、このような蓋体４を有する納豆
包装容器を例えば店頭に陳列するために冷蔵保存（例え
ば１０℃前後）した場合、前記蓋体４の温度に依存した
水蒸気透過量の低下作用によって容器本体３内の水蒸気
が蓋体４を通して外部に逃散するのを抑制できるため、
前記容器本体３内に収納した納豆が乾燥するのを防ぐこ
とができる。As a result, when the natto packaging container having such a lid 4 is refrigerated (for example, at about 10 ° C.) for display at a store, a decrease in the amount of water vapor permeated depending on the temperature of the lid 4 is reduced. The function prevents the water vapor in the container body 3 from escaping to the outside through the lid 4,
It is possible to prevent the natto stored in the container body 3 from drying.
【００２１】したがって、本発明に係る納豆包装容器
は、従来の納豆包装容器のように容器本体内の納豆の乾
燥を防ぐために納豆を被覆する超薄膜フィルムを別途用
いることなく、蓋体４自体の水蒸気透過量の制御により
例えば店頭に陳列するために冷蔵保存時での乾燥を防ぐ
ことができるため、前記超薄膜フィルムを省略できる
分、コストの低減と製造工程の簡素化を図ることができ
る。Therefore, the natto packaging container according to the present invention does not use an ultrathin film covering the natto in order to prevent the natto in the container body from drying as in the case of the conventional natto packaging container. By controlling the amount of water vapor permeation, for example, it is possible to prevent drying during refrigeration for display at a store, so that the cost can be reduced and the manufacturing process can be simplified because the ultra-thin film can be omitted.
【００２２】また、本発明に係る納豆包装容器は数ミリ
メートルの穴が幾つか開口された超薄膜フィルムを別途
用いる従来の納豆包装容器に比べて容器本体に収納した
納豆の乾燥をより効果的に防ぐことができ、納豆の食感
や風味をより長期間にわたって維持できる、つまり賞味
期間を長くできる。Further, the natto packaging container according to the present invention can more effectively dry the natto stored in the container body as compared with a conventional natto packaging container separately using an ultrathin film having several millimeter holes. Natto can maintain the texture and flavor of natto for a longer period of time, that is, the shelf life can be extended.
【００２３】なお、前記実施例では容器本体をポリエチ
レンテレフタレート系のプラスチックからなるものを用
いたが、内面および外面に有機樹脂でコートした紙、ま
たは発泡ポリスチレンにより容器本体を構成してもよ
い。In the above embodiment, the container body is made of polyethylene terephthalate-based plastic. However, the container body may be made of paper whose inner and outer surfaces are coated with an organic resin or expanded polystyrene.
【００２４】[0024]
【発明の効果】以上詳述したように、本発明に係る納豆
包装容器によれば店頭での陳列のための冷蔵保存時等に
おいて従来のように容器本体内に収納した納豆表面を覆
うために超薄膜フィルムを配置せずに、前記納豆の乾燥
を効果的に防ぐことができ、前記超薄膜フィルムを省略
できる分、コストの低減と製造工程の簡素化を図ること
ができるとともに、納豆の食感や風味をより長期間にわ
たって維持できる、つまり賞味期間を長くできる等の顕
著な効果を奏する。As described above in detail, according to the natto packaging container according to the present invention, it is necessary to cover the surface of natto housed in the container body as in the prior art at the time of refrigeration for display at a store or the like. Without disposing the ultra-thin film, the drying of the natto can be effectively prevented, and the omission of the ultra-thin film can reduce the cost and simplify the manufacturing process, and can reduce the consumption of natto. There is a remarkable effect that the feeling and flavor can be maintained for a longer period, that is, the expiration date can be extended.
【図１】本発明に係る納豆包装容器を示す断面図。FIG. 1 is a sectional view showing a natto packaging container according to the present invention.
【図２】図１の納豆包装容器の蓋体を示す拡大断面図。FIG. 2 is an enlarged sectional view showing a lid of the natto packaging container of FIG. 1;
【図３】従来の納豆包装容器を示す断面図。FIG. 3 is a sectional view showing a conventional natto packaging container.
１…納豆、 ３…容器本体 ４…蓋体、 ５…シーラントフィルム、 ６…剛性を有する有機高分子フィルム、 ７…積層フィルム、 ８…貫通孔。 DESCRIPTION OF SYMBOLS 1 ... Natto, 3 ... Container body 4 ... Lid, 5 ... Sealant film, 6 ... Rigid organic polymer film, 7 ... Laminated film, 8 ... Through-hole.
Claims (3)
れたプラスチックまたは紙からなる容器本体と、 前記容器の開口部における鍔部にヒートシールされた蓋
体とを具備し、 前記蓋体は、前記容器本体の鍔部側に配されるシーラン
トフィルムと剛性を有する有機高分子フィルムとを含む
積層フィルムに微細な貫通孔および未貫通孔をその厚さ
方向に亘って多数穿設した構造を有することを特徴とす
る納豆包装容器。1. A container body having an opening having a flange portion, made of plastic or paper, in which natto is stored, and a lid heat-sealed to the flange portion in the opening portion of the container, The lid body has a large number of fine through holes and non-through holes perforated in its thickness direction in a laminated film including a sealant film and a rigid organic polymer film disposed on the flange side of the container body. A natto packaging container having a structured structure.
されるシーラントフィルムと剛性を有する有機高分子フ
ィルムとを含む積層フィルムに０．５〜１００μｍの平
均開口径を持つ微細な貫通孔および未貫通孔を５００個
／ｃｍ2 以上の密度でその厚さ方向に亘って多数穿設し
た構造を有することを特徴とする請求項１記載の納豆包
装容器。2. The method according to claim 1, wherein the lid has a fine film having an average opening diameter of 0.5 to 100 μm in a laminated film including a sealant film and a rigid organic polymer film disposed on a flange side of the container body. 2. The natto packaging container according to claim 1, wherein the natto packaging container has a structure in which a large number of through holes and non-through holes are formed at a density of 500 / cm 2 or more in the thickness direction.
蒸気透過量が１０００ｇ／ｍ2・２４ｈｒ以上で、かつ
酸素透過量が１００，０００ｃｃ／ｍ2・２４ｈｒ以上
であることを特徴とする請求項１または２記載の納豆包
装容器。3. The lid has a water vapor transmission rate of at least 1000 g / m 2 · 24 hr at 40 ° C. and 90% RH, and an oxygen transmission rate of 100,000 cc / m 2 · 24 hr or more. The natto packaging container according to claim 1 or 2, wherein
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2000207364A JP2002019870A (en) | 2000-07-07 | 2000-07-07 | Fermented soybean packaging container |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2000207364A JP2002019870A (en) | 2000-07-07 | 2000-07-07 | Fermented soybean packaging container |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JP2002019870A true JP2002019870A (en) | 2002-01-23 |
Family
ID=18704131
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2000207364A Pending JP2002019870A (en) | 2000-07-07 | 2000-07-07 | Fermented soybean packaging container |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP2002019870A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2018135114A (en) * | 2017-02-21 | 2018-08-30 | 福岡丸本株式会社 | Packaging film |
| JP2020147300A (en) * | 2019-03-11 | 2020-09-17 | 株式会社ヤマダフーズ | Packaged fermented soybeans |
-
2000
- 2000-07-07 JP JP2000207364A patent/JP2002019870A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2018135114A (en) * | 2017-02-21 | 2018-08-30 | 福岡丸本株式会社 | Packaging film |
| JP2020147300A (en) * | 2019-03-11 | 2020-09-17 | 株式会社ヤマダフーズ | Packaged fermented soybeans |
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