JP2017018441A - Rice cooking container, rice cooking container set, rice cooking method - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a rice cooking container capable of deliciously cooking rice by a microwave.SOLUTION: The rice cooking container is so configured that, as a container lateral part 120 is lowered, an interval D between facing parts is shortened; a container bottom part 120 is formed smaller than half the size of an opening 100; a lid lateral part 220 is formed higher than 1/3 of the height of a container part 110; and a ceiling part 210 includes a ceiling hole formed at a center for passing steam and water, and a recess part 215 whose peripheral area including the ceiling hole is formed low to regulate falling of water that flows out from the ceiling hole to the outside of the lid body 20, from the ceiling part 210.SELECTED DRAWING: Figure 5

Description

  The present invention relates to the structure of a plastic rice cooking container used when cooking by cooking with a microwave oven.

  Conventionally, Patent Document 1 discloses a plastic container (rice cooking container) for cooking rice in a microwave oven. Put water and rice in a rice cooker and heat with the lid on. By heating with a microwave oven, water can be boiled, water can be absorbed by rice, and rice can be steamed to cook rice.

  The rice cooking container of patent document 1 is comprised from the container main body which puts rice and water in the case of rice cooking, and the cover body which plugs up the opening | mouth of a container main body. The lid is attached so as not to be detached from the container body from the start to the completion of cooking with a microwave oven. Thereby, the heat | fever and vapor | steam in a container can be confined. Moreover, in order to avoid that the pressure in a container becomes high, the hole for extracting vapor | steam is provided in a cover body, and it prevents that a cover body remove | deviates and rice etc. are scattered.

  The container main body includes a bottom portion that is placed on a heating base of a microwave oven, and a side portion that rises from the periphery of the bottom portion, and the mouth portion is open above the bottom portion. This mouth portion is formed to be approximately the same size as the bottom portion. The lid body is attached to the container main body with the peripheral edge applied to the inner surface of the container main body so as to close the mouth. The hole for venting the lid is provided to be equal to or slightly higher than the mouth.

JP 2012-50672 A

  In the process of putting a predetermined amount of water into a rice cooking container and cooking rice, heating in a microwave oven is performed throughout. When water boils and the pressure of the entire container increases, steam or water spills out of the container through the hole in the lid. If the amount of water in the container is reduced, there is a risk that there will be insufficient water to be absorbed into the rice, and there will be insufficient steam when steaming. In such a case, cooked rice cannot be cooked deliciously.

  In addition, the water in the rice cooker is collected at the bottom, but if the bottom is wide, the heating in the microwave oven will not be able to be fully heated, and the water will remain due to evaporation and insufficient water absorption, and the rice will be cooked deliciously. It is not possible.

  An object of this invention is to provide the rice cooking container which can cook rice in a microwave oven deliciously, a rice cooking container set, and a rice cooking method.

  The present invention includes a container main body and a lid body that is detachably fitted and attached to the inside of the container main body, and the container main body and the lid body are made of plastic, and are used for cooking in a microwave oven. Container.

  The container main body includes a container bottom, a container side that forms an opening that rises upward from the periphery of the container bottom, and opens above the container bottom; and a container flange that extends outward from the upper end of the container side. And a section. The lid body includes a ceiling portion disposed above the opening, a cylindrical lid side portion that extends downward from a peripheral edge of the ceiling portion to form a lid mouth portion that opens downward, and the lid side A folding portion that goes out from the lower end portion of the portion and folds back to fit inside the upper end portion of the container side portion, and a lid flange portion that extends outward from the upper end portion of the folding portion.

  The bottom of the container is formed to be smaller than half the size of the opening. Furthermore, preferably, the container side part is provided with a bulging part bulging inward of the container main body along the peripheral edge of the container bottom part, and the inner side of the container main body has a first space lower than the bulging part described above. It is configured smaller than the second space higher than the bulging portion. The lid side is formed higher than one third of the height of the container side.

  The ceiling part is formed in the center, the ceiling hole through which steam and water pass, and the peripheral area including the ceiling hole is formed low so that water that has flowed out of the lid from the ceiling hole is formed in the ceiling part. And a recess for restricting the liquid from flowing down.

  The rice cooking container set of this invention is equipped with the said rice cooking container and the rice and water which were individually packed and put into the said rice cooking container.

  The rice cooking method of the present invention is a method in which rice and water are put into a rice cooking container constituted by squeezing the lower part from a plastic container body and a lid, and the rice is heated by a microwave oven to cook rice. It includes an intermittent process in which heating is intermittently performed after boiling. In the said intermittent process, while stopping the heating in the said microwave oven, the water which came out of the said rice cooking container is returned to the said rice cooking container, It is characterized by the above-mentioned.

  According to the present invention, it is possible to reduce the amount of water lost by spilling and supply sufficient water to the rice, so that delicious cooked rice can be cooked.

It is a perspective view which shows the container for packaging of 1st embodiment of this invention. It is a front view which shows the container for packaging of 1st embodiment of this invention. It is a top view which shows the container for packaging of 1st embodiment of this invention. It is a bottom view which shows the container for packaging of 1st embodiment of this invention. (A) is sectional drawing of the packaging container along the AA line of FIG. 3 and FIG. 4, (B) is sectional drawing of a container main body, (C) is sectional drawing of a cover body. (A) is sectional drawing of the packaging container along the BB line of FIG. 3 and FIG. 4, FIG. 6 (B) is sectional drawing of the container main body along the CC line of FIG. It is sectional drawing of the cover body in alignment with the FF line of FIG. FIG. 6 is an enlarged view of a portion surrounded by a two-dot chain line circle E in FIG. It is a figure for demonstrating the volume of the container main body of 1st embodiment of this invention. It is a figure for demonstrating the heating method using the packaging container of 1st embodiment of this invention. It is a figure for demonstrating the heating method using the packaging container of 1st embodiment of this invention. (A) is sectional drawing which shows the packaging container of 2nd embodiment of this invention, (B) is a top view of the packaging container. It is a figure for demonstrating the heating method using the packaging container of 2nd embodiment of this invention. It is sectional drawing which shows the packaging container of the modification of 2nd embodiment of this invention. It is a figure for demonstrating the heating method using the packaging container of the modification of 2nd embodiment of this invention. It is a figure for demonstrating the container for packaging of the Example and comparative example of this invention. It is a perspective view which shows the rice cooking container set of embodiment of this invention.

  FIG. 1 is a perspective view showing a packaging container 1 according to a first embodiment of the present invention. FIG. 2 is a front view of the packaging container 1. 3 is a plan view of the packaging container 1, and FIG. 4 is a bottom view of the packaging container. The packaging container 1 includes a container body 10 and a lid 20 that is detachably attached to the container body 10.

  The packaging container 1 can also be used as a cooking utensil. Rice and water are mixed in an inner space formed by the container body 10 and the lid 20 and cooked by heating in a microwave oven with the lid on. The rice cooking container which performs is comprised.

  FIG. 5 is a cross-sectional view of the packaging container 1 along the line AA in FIGS. 3 and 4, and (B) and (C) represent the container body 10 and the lid body 20 separately. 6A is a cross-sectional view of the packaging container 1 along the line BB in FIGS. 3 and 4, and FIG. 6B is a cross-sectional view of the container body 10 along the line CC in FIG. FIG. FIG. 7 is a cross-sectional view of the lid 20 taken along the line FF of FIG.

  The container body 10 is formed so as to squeeze the entire body downward, and has a circular mouth (hereinafter referred to as an opening 100) that opens upward. Specifically, the container body 10 includes a container bottom part 110, a container side part 120 rising from the periphery of the container bottom part 110, and a container flange part 130 extending outward from the upper end part of the container side part 120. The upper end portion of the container side portion 120 forms the opening 100.

  The container bottom 110 is formed in a disc shape. The container bottom 110 is placed on a heating table of a microwave oven in a state where the center portion is lifted higher than the peripheral portion. In FIG. 5A, the placement surface 51 of the microwave oven is indicated by a broken line.

  The container side portion 120 is configured such that the upper end portion extending from the entire periphery of the container bottom portion 110 is aligned so that the opening portion 100 of the container body 10 extends above the container bottom portion 110. In addition, the container side portion 120 is narrowed at the lower portion near the container bottom portion, and as shown in FIG. It is formed as follows.

  The opening part 100 is formed larger than the container bottom part 110, and the ratio of the container bottom part 110 to the area of the opening part 100 is set in the range of the following (1). In the illustrated packaging container 1, the ratio is 0.4.

FIG. 8 is an enlarged view of a portion surrounded by a two-dot chain line circle E in FIG.
The container side part 120 comprises a curved surface, and is formed so that the inclination of a side surface differs in the position where height differs except the reference | standard part 160 mentioned later. The lower part near the container bottom part and the upper part near the opening part are formed to have a larger inclination than the part between them. Here, the inclination is an angle between the horizontal plane extending outward and the side surface of the container side portion 120.

In the upper part of the container side part 120, the angle θ _H increases as it approaches the opening 100 except for the upper end part that joins the lid 20, and the angle θ _L increases in the lower part as it approaches the container bottom part 110. The upper angle θ _H and the lower angle θ _L are set to a maximum of about 78 degrees, and a portion forming an angle θ _M smaller than half of the maximum angle θ _H is formed between the upper portion and the lower portion. It is provided and is set to about 33 degrees in the illustrated example.

  In addition, the inclination gradually decreases as the height decreases from the top, and the displacement of the inclination changes to increase again near the bottom of the container. In the periphery where this increase occurs, the curvature of the surface changes greatly, and it swells inside the container body 10 unlike the upper part and the lower part. Hereinafter, this bulging portion is referred to as a bulging portion 125. The bulge portion 125 is a bulge that protrudes inward from the entire portion of the container side portion 120 having the same height, and is formed along the periphery of the container bottom portion 110.

  Compared with the distance to the opening 100, the bulging portion 125 is provided close to the container bottom 110. FIG. 9 is a view for explaining the volume of the container body 10. Inside the container main body 10, the first space S <b> 1 surrounded by the container bottom part 110 and the bulging part 125 is configured to be small. Here, the height that divides the first space S1 and the second space S2 above the first space S1 is defined as the bulging portion 125. As the height of the bulging portion 125, the above inclination changes to increase. What is necessary is just a part which comprises a bulge in the periphery.

  The dimensions of the illustrated container body 10 are such that the diameter of the opening 100 is 138.4 mm, the diameter of the container bottom 110 is 60 mm, and the height of the container side 120 is 87.5 mm. The volume of the container body 10 is 600 ml, the volume of the first space S1 is 90 ml, and the volume of the second space S2 is 510 ml.

  In the container main body 10 of the present embodiment, 200 ml out of 600 ml corresponds to the amount of rice and water used during rice cooking. The remaining 400 ml corresponds to the space from the liquid level to the opening 100 with rice and water added, and this space is large enough to allow convection of steam during cooking or to respond to a sudden rise in foam. Composed. Hereinafter, this space is referred to as a steam space V1.

  In the present embodiment, the height of the vapor space V1 is set to 3.2 cm, but the distance from the liquid surface to the opening 100 may be 2.0 cm to 5.0 cm. If it is less than 2.0 cm, there is a concern that the amount of water in the container body may be reduced due to spilling during cooking, and if it exceeds 5.0 cm, there is a concern that problems may occur when the container is molded.

1st space S1 is comprised by the magnitude | size in which the rice used in the case of rice cooking with the packaging container 1 enters. In this embodiment, it is comprised in the magnitude | size which half rice (about 75 grams, 90 ml) enters. Note that the first space S1 may be configured to have the same size as or larger than the amount of rice. If the required water of 135 ml is combined with 75 grams of rice, it corresponds to 200 ml. Hereinafter referred to as the space and material space V _m.

  As shown in FIG. 5 (B), the upper end portion of the container side portion 120 is formed in a step shape, and is formed so as to expand outward as compared with a lower portion. The upper end portion of the container side portion 120 includes an enlarged portion 121 that extends outward, and a lid attachment portion 122 that extends upward from the enlarged portion 121. The lid attaching part 122 forms an inner peripheral surface, and the lid 20 is fitted and attached. The container flange portion 130 is formed to extend outward from the end of the lid attachment portion 122 of the container side portion 120.

  The container body 10 includes a plurality of convex portions 150 on the inner surface. As shown in FIG. 6A, the convex portion 150 is formed by partially denting the container side portion 120 from the surface to the inside, and a two-dot chain line in the drawing represents the surface. The convex part 150 extends in a streak shape from a position around the center of the container bottom part 110 to a position near the upper end part of the container side part 120.

  As shown in FIG. 6B, the convex portions 150 are provided side by side at equal intervals. The interval P is set to be equal to or smaller than the width w of the convex portion 150, and the plurality of convex portions 150 are close to each other to form an uneven surface. In the illustrated example, the uneven surface is provided at intervals of 90 degrees around the center inside the container body 10. It is desirable that the entire inner surface is composed of an uneven surface.

  As shown in FIG. 2 and FIG. 5 (A), the container body 10 is provided with a reference portion 160 on a surface where the convex portion 150 is not provided. The reference | standard part 160 shows the quantity of the water put into the container main body 10 in which the rice entered in cooking rice. A part of the inner surface of the container body 10 is formed so as to protrude inward so as to form a horizontal line.

  The reference portion 160 is provided at about half the height of the container side portion 120, and the container body 10 has a large steam space V1 up to the opening 100 above the water in a state where rice and water are put. It is formed to be secured.

  The lid 20 is attached to the container body 10 configured as described above so as to raise the vapor space V1. As shown in FIGS. 5A and 5C, the lid 20 includes a ceiling part 210 that covers the upper part of the opening 100 of the container body 10, and a lid side part 220 that extends downward from the periphery of the ceiling part 210. And a folded portion 230 that extends from the lower end of the lid side portion 220 and is folded back, and a lid flange portion 240 that extends outward from the end of the folded portion 230.

  The ceiling part 210 is formed in a disk shape having a smaller size than the opening part 100 of the container body 10. As shown in FIG. 3, the ceiling part 210 has a ceiling hole 211 in the center. The ceiling portion 210 includes a small piece 211B that is formed by a cut 211A and can be bent. When the small piece 211B is bent, a portion surrounded by the cut opens to form a ceiling hole 211.

  The ceiling part 210 includes a recessed part 215 formed in a lower central peripheral area including the ceiling hole 211 and its periphery. The ceiling hole 211 is provided in the concave bottom surface portion 215A of the concave portion 215, and the concave bottom surface portion 215A and the peripheral area of the ceiling portion 210 disposed at a higher position are connected by a step portion 215B.

  The step portion 215B is formed such that a curved surface rising from the periphery of the concave bottom surface portion 215A and a curved surface falling from the peripheral region of the ceiling portion 210 form a corner. Note that the stepped portion 215B is eliminated, the curved surface rising from the periphery of the concave bottom surface portion 215A and the peripheral area of the ceiling portion 210 are connected to each other, and the concave portion 215 is formed as shown by a one-dot chain line in FIG. It may be formed shallowly.

  The lid side portion 220 is formed in a cylindrical shape and constitutes a mouth portion (hereinafter referred to as a lid mouth portion 200) having a lower end opened downward.

The lid side portion 220 is formed so that its lower end portion is slightly larger in diameter than the upper end portion and expands downward. Moreover, the ceiling part 210 may be formed in the same size as the lid opening part 200, and may comprise the side surface straight upwards. Assuming that the angle θ _{R of} the lid side portion 220 is between the horizontal surface extending inward from the lower end portion and the lid side portion 220 extending upward from the lower end portion, the angle θ _R is set from 70 degrees to 90 degrees. . In the present embodiment, the angle theta _R is 80 degrees.

The lid side part 220 has a height of a predetermined dimension so that the ceiling part 210 is arranged at a distance from the opening 100 of the container body 10 with the lid 20 attached to the container body 10. Is formed. Here, as shown in FIG. 5A, the height from the opening 100 to the ceiling 210 is handled as the height (H _R ) of the lid side 220 with reference to the opening 100 of the container body 10. . The actual height of the lid side portion includes a portion that meets the container body 10.

The height (H _R ) of the lid side portion 220 is desirably formed in accordance with the height at which bubbles generated during rice cooking rise. In this embodiment, the height (H _C ) is lower than the height (H _C ) of the container body 10. ing. The ratio of the height (H _R ) of the lid side portion 220 to the height (H _C ) of the container body is set in the range of the following (2). In the illustrated lid 20, the ratio is 0.43.

Since the lid side portion 220 is configured to have a height (H _R ) in the range of (2), the lid body 20 forms a wide vapor space V2 surrounded by the ceiling portion 210 and the lid side portion 220. To do. In the present embodiment, the height of the vapor space V2 is set to 2.6 cm (1.8 cm up to the recess 215). Depending on the size of the container body 10, the distance from the opening 100 to the ceiling 210 may be 1.0 cm to 4.0 cm.

  Furthermore, as shown in FIG. 7, the lid 20 includes a plurality of projecting portions 221 that project inward. The protruding part 221 is formed by partially denting the peripheral area of the ceiling part 210 and the lid side part 220 from the outside. The protrusions 221 extend from the edge of the recess 215 of the ceiling part 210 to the lower end of the lid side part 220. When the lid 20 is viewed in plan, the plurality of protrusions 221 extend radially. In addition, the some protrusion part 221 is provided ranging from the ceiling part 210 to the cover side part 220, and the cover body 20 is reinforced.

  As shown in FIG. 5C, the folded portion 230 includes a side surface forming portion 231 that forms an outer surface corresponding to the lid attaching portion 122 of the container body 10. The side surface forming portion 231 is aligned with the inner peripheral surface of the lid attaching portion 122 of the container body 10, and the lid body 20 is attached to the container body 10. The side surface forming portion 231 and the lid attaching portion 122 are configured to be watertight.

  In addition, a lock portion is provided for preventing disengagement. The lock convex portion 231A protruding to the outside of the side surface forming portion 231 is configured to enter the lock concave portion 122A recessed to the outside of the lid attaching portion 122.

  The container main body 10 and the lid 20 are made of plastic and are formed by molding resin. Although the resin is not limited, it is desirable that at least the inner surface into which rice and water are put is made of an olefin resin such as polypropylene or polyethylene to have water repellency. The resin constituting the container body 10 and the lid 20 has a thickness of about 0.1 mm to 3.0 mm. The lid 20 may be transparent so that the cooked cooked rice can be seen from the outside.

  The container body 10 preferably includes at least a foam layer. According to such a structure, heat insulation is provided to the container main body 10, and even if it has the container main body 10 after rice cooking, it does not feel hot and can be taken out from a microwave oven safely. As a result, consumer safety can be ensured. Here, the thickness of the foamed layer is not particularly limited as long as the desired heat insulating property can be exhibited, but may be, for example, 0.5 to 3.0 mm or 0.8 to 2.5 mm. The type of resin constituting the foamed layer is not particularly limited as long as the foam can be formed, but is preferably an olefin resin such as polypropylene having excellent heat resistance, or a heat resistant polystyrene resin. Furthermore, the foam layer may be used alone, but may be used as one layer of the laminate. When used as a laminate, the laminate may be provided with a resin filler layer containing a resin and a filler adjacent to both sides or one side of the foam layer, and the laminate is a resin solid adjacent to the resin filler layer. A layer may be provided.

  A method of cooking rice by heating a packaging container with a microwave oven will be described with reference to FIGS. 10 and 11.

  A predetermined amount of rice and water is put into the container body 10. Commercially available rice (including non-washed rice) can be used as the rice, but soft steam-processed rice in which sweetness and umami are disclosed in JP2013-146224A or the like is used. The first space S1 is filled with rice (75 g), and water (about 130 ml) is added to the reference portion 160.

  The folded portion 230 of the lid 20 is aligned with the opening 100 of the container body 10, the lock protrusion 231 </ b> A is inserted into the lock recess 122 </ b> A, and the lid 20 is attached to the container body 10. The packaging container 1 is put into a microwave oven with the lid covered and heated. During heating, the container bottom 110 of the packaging container 1 is placed on the center of the heating table. Before heating, as shown in FIG. 11A, the vapor space V1 in the container body 10 and the vapor space V2 in the lid 20 are spread over the rice and water.

  As shown in FIG. 10, heating is performed in a first heating step and a second heating step. In the first heating step, heating is performed until water in the packaging container 1 boils. The heating performed after boiling is the second heating step.

  In the first heating step, the control of heating by the microwave oven is not limited, and heating may be performed continuously or intermittently. Also, the output need not be constant.

  A 2nd heating process is performed so that the boiling by a 1st heating process may be continued. In the heating, the water boils and the foam rises toward the ceiling 210 over the height of the opening 100 of the container body 10, but to the extent that the foam reaches the ceiling 210 of the lid 20. It is desirable to perform at a low output.

  In this embodiment, as shown in FIG. 10, the output of the microwave oven, the heating time, and the stop time are selected and heating is performed intermittently, and the output of the microwave oven is lowered overall. As this time-sharing control, an intermittent process of repeating ON / OFF for 10 minutes is performed with a heating time at an output of 400 W as a cycle of 22.5 seconds and a stop time of 22.5 seconds. Moreover, it may replace with an intermittent process and you may perform the heating at 200W which made the output of the microwave oven low for 10 minutes.

  In the heating period, water boils and bubbles rise. In the initial stage of heating, as shown in FIG. 11 (B), the bubble suddenly rises, and a wide space between the vapor space V1 and the vapor space V2 is filled with bubbles.

  When the heating continues, the bubbles are pushed up by the bubbles below, and some bubbles appear on the recesses 215 from the ceiling holes 211 provided in the ceiling portion 210 as shown in FIG. Water such as bubbles on the ceiling part 210 is restricted from flowing out of the ceiling part 210 at the peripheral step of the recessed part 215 and remains in the recessed part 215.

  In the heating stop period, as shown in FIG. 11 (D), the boiling is stopped and the bubbles are reduced, and the water such as bubbles that have come out to the ceiling part 210 returns from the ceiling hole 211 to the packaging container 1 again. .

  While the heating is turned on and the heating is turned off, water is absorbed by the rice in the packaging container 1 and gradually decreases. Water is collected around the narrowed first space S1 at the bottom of the container body 10 in any state where heating is stopped during heating.

Vapor generated by heating the container body 10 and the lid 20 and fills the vapor space V2 and the material space V _m of vapor space V1 and the lid 20 of the wide container body 10 composed of, through the packaging containers 1 Convection. Further, in the process of boiling, a part is discharged outside from the ceiling hole 211 of the lid 20. Although depending on the heating output (100 W to 500 W), all the water is absorbed by the rice in the process of performing the second heating step for a predetermined time.

  After the second heating step, the steam in the packaging container 1 is steamed for a predetermined time (for example, about 1 to 10 minutes) to complete the cooked rice.

  In the packaging container 1, the first space S <b> 1 that forms the lower part of the container body 10 is configured to be narrower than the upper second space S <b> 2, and the inner surface of the container body 10 further forms the opening 100. A curved surface extending from the upper end of 120 to the periphery of the container bottom 110 is formed, and water collects on the narrow bottom side. Microwaves heat the entire water collected at the bottom 110 of the container to efficiently convert it into steam and spread it uniformly in the packaging container. As a result, the rice in the packaging container can absorb moisture uniformly and cook delicious rice.

  Further, since a plurality of convex portions 150 are provided from the container bottom portion 110 to the container side portion 120 on the inner side of the container main body 10, rice that has absorbed water (hereinafter referred to as swollen rice) sticks to the inner surface. Can be prevented. The swollen rice convects smoothly and moisture can be absorbed evenly by other rice. As a result, moisture unevenness disappears when cooked, and delicious cooked rice can be cooked.

  Even if bubbles are generated in a state where water is boiled by heating, the ceiling portion 210 of the lid 20 is arranged away from the opening 100 of the container body 10 in correspondence with the height of the rising of the bubbles. It is possible to reduce spillage caused by the rapid rise of bubbles generated after boiling of water. Thereby, the situation where the water for cooking rice is insufficient can be prevented.

  Moreover, in the packaging container 1, even if water goes out during the heating period of the intermittent process, it is collected in the recess 215, and further returns to the inner side from the ceiling hole 211 during the stop period of the intermittent process. Is replenished.

  Furthermore, since the space of the packaging container 1 is configured to include the steam space V1 of the container body 10 and the steam space V2 of the lid 20 as compared with a conventional rice cooking container for heating a microwave oven, Can put a lot. This steam can be convected to supply moisture to the rice.

  Thus, by heating the microwave oven for the packaging container 1 intermittently after boiling, it is possible to avoid the sudden blowing of bubbles and to secure water necessary for cooking rice to cook delicious cooked rice.

  FIG. 12 is a view showing the packaging container 2 of the second embodiment, where (A) is a cross-sectional view and (B) is a plan view. The packaging container 2 is different in the configuration of the lid 20 from the packaging container 1 of the first embodiment.

  The lid body includes a plurality of through holes 235 around the lid mouth portion 20. When the lid body 20 is viewed in plan, the through holes 235 are provided at the same distance from the center, and 14 are provided at substantially equal angular intervals around the center. Each through hole 235 is formed in a size of 0.5 mm to 3.0 mm.

  The lid body 20 includes a receiving portion 250 formed in a groove shape around the lid mouth portion 200. The receiving part 250 constitutes a space into which the dropped water that has flowed from the ceiling part 210 enters. The receiving portion 250 includes a lid side portion 220 and a folded portion 230, and is formed over the entire periphery of the lid mouth portion 200.

  The folded portion 230 extends outward from the lower end of the lid side portion 220, extends upward from the end of the bottom formation portion 232, and forms the bottom of the receiving portion 250, and faces the lid side portion 220. The side surface forming portion 231 described above.

  With the lid locked, the bottom forming portion 232 of the receiving portion 250 is disposed in a step forming the opening 100 of the container body 10 as shown in FIG. Opposing through the gap. Further, the bottom forming part 232 is configured not to contact the inner surface of the container body 10, and the through hole 235 is provided in the bottom forming part 232. Further, the through hole 235 is provided adjacent to the lower end of the protruding portion 221.

  The packaging container 2 configured in this manner is heated in a microwave oven in accordance with the same rice cooking method as the packaging container 1 of the first embodiment described above.

  In the heating period of the second heating step, as shown in FIG. 13A, when water such as bubbles comes out from the ceiling hole 211 and overflows from the recess 215, it flows down from the ceiling part 210 to the receiving part 250. When a large amount of water is placed on the ceiling 210 in this way, the protrusion 221 is recessed from the outside of the lid 20 to the inside, and extends from the peripheral area of the ceiling 210 to the lower end of the lid side 220. , Function as a flow path part. The water in the recess 215 flows through the groove formed by the protruding portion 221 and enters the receiving portion 250.

  In the heating stop period, as shown in FIG. 13B, the water that has entered the receiving portion 250 returns to the packaging container 2 through the through hole 235.

  In the packaging container 2, the water that has flowed down from the lid 20 can be returned to the inside, so that the loss of water can be further suppressed. Since the protrusion 221 guides the water in the recess 215 to the through hole 235, the water can be efficiently returned to the inside from the through hole 235.

  FIG. 14 is a cross-sectional view showing a packaging container 3 according to a modification of the second embodiment. The packaging container 3 is different in the configuration of the lid 20 from the packaging container 2 of the second embodiment. The lid 20 is configured without providing the recess 215 in the ceiling 210, and the ceiling hole 211 is formed on a flat surface. In addition, it may replace with a flat surface and may form in the curved surface with the center raised.

  The packaging container 3 configured in this way is heated in a microwave oven according to the same rice cooking method as the packaging containers 1 and 2 described above.

  In the heating period of the second heating step, as shown in FIG. 15A, the water blown out from the ceiling hole 211 flows down to the receiving part 250 around the lid opening part 200. In the heating stop period, as shown in FIG. 15B, the water in the receiving portion 250 returns from the through hole 235 to the inside of the packaging container 3.

  The packaging container 3 can secure the water necessary for cooking rice, avoiding a sudden bubble blowout, as in the embodiment described above.

  Embodiment 1 of the present invention will be described below.

(Container configuration)
A packaging container formed by molding a laminated resin sheet composed of a polypropylene foam layer, a polypropylene filler layer containing polypropylene and a filler adjacent to both sides of the polypropylene foam layer, and a polypropylene solid layer adjacent to the polypropylene filler layer 2 of the container body 10 and the lid 20 were produced. The container body 10 has a thickness of 1 mm, a height of 60 mm, a diameter of the opening 100 of 140 mm, and a bottom diameter of 80, and the lid 20 has a height (height from the opening 100 to the ceiling 210). It has a dimension of 25 mm. The ratio of the area of the container bottom 110 to the area of the opening 100 is 0.33, and the container bottom 110 is configured to be about one third of the size of the opening 100. The ratio of the height (H _C ) of the container body to the height (H _R ) of the lid 20 is 0.42, and the ceiling portion is arranged at a high position.

(Cooking method)
As a preparation before heating, firstly, half of the soft steamed rice (about 75 g, 90 ml) and 130 ml of water were added and stirred a little. In heating in the microwave oven, heating was performed for 1 minute at an output of 600 W as the first heating step to boil water. After boiling, heating was intermittently performed at an output of 400 W for 10 minutes. This was repeated with a heating period of 22.5 seconds and a stop period of 22.5 seconds as one cycle. After the intermittent process, the heating was terminated, and the cooked rice was steamed in the packaging container 2.

(Rate of rice)
About the obtained cooked rice, evaluation by the sensory test by several persons was performed. The sensory test here was conducted in accordance with the taste test implementation guidelines conducted by the Japan Grain Test Association. As inspection of cooked rice, appearance, color, fragrance, hardness, stickiness, and taste were evaluated.
As a result of the evaluation, the cooked rice was cooked deliciously with good appearance, color, fragrance, hardness, stickiness, and taste.

As another embodiment, a packaging container in which the size of the container bottom 110 of the container main body is changed, and a packaging in which the height (H _R ) of the lid body 20 is changed, with the dimensions of the first embodiment changed. A container was prepared. Furthermore, the packaging container comprised without providing a through-hole as a structure change was prepared. We also changed the rice used.

  Here, FIG. 16 shows the packaging containers used in the examples and the comparative examples described later, and the packaging containers are arranged in the order of the bottom area and the height of the lid. What is surrounded by a solid line in the figure is used in the example, and the one arranged at the upper left is the packaging container 2 of the example 1.

(Example 2)
In Example 2, the bottom is formed larger than that in Example 1, and the diameter of the container bottom 110 is 98 mm. The height of the main body container 10, the size of the opening 100, and the configuration of the lid 20 are the same as those in the first embodiment. The ratio of the area of the container bottom 110 to the area of the opening 100 is 0.49, and the container bottom 110 is configured to be smaller than half the size of the opening 100. The ratio of the height (H _C ) of the container body to the height (H _R ) of the lid 20 is 0.42, and the ceiling portion is arranged at a high position.

(Cooking method)
Cooking rice was carried out in the same procedure as in Example 1.
(Rate of rice)
As the inspection of the finished cooked rice, the same sensory test as in Example 1 was performed to evaluate the appearance, color, fragrance, hardness, stickiness, and taste.
The result of the evaluation was slightly inferior in terms of aroma and hardness as compared with the cooked rice of Example 1, but the appearance, color, aroma, hardness, stickiness, and taste were all good to eat and cooked deliciously. .

(Example 3)
In the third embodiment, the height (H _R ) of the lid 20 is lower than that in the first embodiment. The height (H _R ) of the lid 20 is 20 mm, which is 5 mm lower than those of Examples 1 and 2. The configuration of the main body container 10 is the same as that of the first embodiment. The ratio of the area of the container bottom 110 to the area of the opening 100 is 0.33, which is the same as that of the first embodiment, and the container bottom 110 is configured to be about one third of the opening 100. The ratio of the height (H _C ) of the container body to the height (H _R ) of the lid 20 is 0.33.

(Cooking method)
Cooking rice was carried out in the same procedure as in Example 1.
(Rate of rice)
The same sensory test as in Example 1 was performed. As in Example 2, the evaluated results are slightly inferior in terms of fragrance and hardness compared to cooked rice of Example 1, but to eat, any of appearance, color, fragrance, hardness, stickiness, taste Also good and cooked delicious.

(Example 4 and Example 5)
In Example 4 and Example 5, the packaging container 2 of Example 1 was used, but rice different from soft steam-processed rice was used. In Example 4, unwashed rice (alpha-modified rice) was cooked in the same procedure as in Example 1. In Example 5, after washing plain white rice, it was allowed to stand for 10 minutes to sufficiently absorb water, and then cooked in the same procedure as in Example 1.

(Rate of rice)
The same sensory test as in Example 1 was performed. Although the evaluation result is inferior to the soft steam-processed rice subjected to the pretreatment, the white rice of Examples 4 and 5 was cooked on average in appearance, color, aroma, hardness, stickiness, and taste. . Wash-free rice (α-rice) of Example 4 is inferior to Example 5 in terms of appearance such as rice color, shape, and surface condition.

(Example 6 and Example 7)
In Example 6 and Example 7, a packaging container not provided with a through hole was used. In the sixth embodiment, the packaging container of the above-described first embodiment (the height of the lid is 25 mm and the diameter of the bottom of the container is 80 mm) that does not have a through hole around the lid 20 is used. In the seventh embodiment, the packaging container of the above-described third embodiment (the height of the lid body is 20 mm and the diameter of the bottom portion of the container is 80 mm) that does not include a through hole around the lid body 20 is used.

(Cooking method)
Cooking rice was carried out in the same procedure as in Example 1.
(Rate of rice)
The same sensory test as in Example 1 was performed. As a result of evaluation, Example 6 is slightly inferior in terms of appearance and fragrance compared to cooked rice of Example 1, but the appearance, color, fragrance, hardness, stickiness, and taste are all good for eating. I cooked it deliciously. In Example 7, the appearance, color, fragrance, hardness, stickiness, and taste were all averaged.

(Comparative example)
The comparative example prepares a packaging container in which the size of the container bottom 110 of the container main body is changed, and a packaging container in which the height of the lid 20 is changed, assuming that the dimensions of the above embodiment are changed. Furthermore, the packaging container comprised without providing a recessed part and a through-hole as a structure change was prepared. Moreover, the rice cooking method was changed as a comparative example, and it heated.

(Comparative Example 1)
Comparative Example 1 has a larger container bottom than Examples 1 and 2. The diameter of the container bottom is 140 mm. The height of the main body container, the size of the opening 100, and the configuration of the lid 20 are the same as in the first embodiment. Since the side of the container rises straight from the periphery of the bottom of the container and the opening 100 is open with the same size as the bottom of the container, the ratio of the area of the container bottom 110 to the area of the opening 100 is 1. The ratio of the height (H _C ) of the container body to the height (H _R ) of the lid 20 is 0.42, and the ceiling portion is arranged at a high position as in the first embodiment.

(Cooking method)
Rice was cooked in the same procedure as in Example 1, but water remained at the bottom of the container even if the upper rice grains became dry and discolored.
(Rate of rice)
As the inspection of the finished cooked rice, the same sensory test as in Example 1 was performed, and the color, fragrance, hardness, stickiness, and taste were evaluated.
As a result of the evaluation, Comparative Example 1 was partially hard, sticky and insufficient in taste, and could not be cooked deliciously. This is thought to be due to the non-uniform water absorption of rice depending on the position in the packaging container.

(Comparative Example 2)
In Comparative Example 2, the height (H _R ) of the lid body 20 is formed lower than those in Examples 1 and 3. The height of the lid is 5 mm, which is 20 mm lower than that of Example 1. The configuration of the main body container 10 is the same as that of the first embodiment. The ratio of the area of the container bottom 110 to the area of the opening 100 is 0.33, which is the same as that in the first embodiment. The ratio of the height (H _C ) of the container body to the height (H _R ) of the lid is 0.08. Compared to Example 1, a large space is not provided as the vapor space V2.

(Cooking method)
Cooking rice was carried out in the same procedure as in Example 1. Spilling occurred during heating.
(Rate of rice)
The same sensory test as in Example 1 was performed. As a result of the evaluation, Comparative Example 2 was generally hard and insufficiently sticky, and could not be cooked deliciously. This is thought to be due to the lack of water.

(Comparative Example 3)
Comparative Example 3 is different from Example 1 in that the lid is configured without providing the recess 215, and the height of the lid and the configuration of the container body are the same as in Example 1.
(Cooking method)
Cooking rice was carried out in the same procedure as in Example 1. Spilling occurred during heating.
(Rate of rice)
The same sensory test as in Example 1 was performed. As a result of the evaluation, Comparative Example 3 was partially discolored, hard and insufficiently sticky, and could not be cooked deliciously. This is thought to be due to the lack of water.

(Comparative Example 4)
In Comparative Example 4, the packaging container 2 of Example 1 was used, but rice was cooked by a method different from Example 1.
(Cooking method)
Preparation before heating is the same as in Example 1. In Comparative Example 4, heating was performed at 600 W for 6 minutes. Spilling occurred during heating.
(Rate of rice)
The same sensory test as in Example 1 was performed. As a result of the evaluation, Comparative Example 4 was too hard, and the aroma and taste were insufficient, and it was not possible to cook deliciously. This is thought to be due to the lack of water.

  Table 1 below shows the contents of Examples 1 to 7 and Comparative Examples 1 to 4 as the size of the container bottom and the opening of the container body, the ratio of the container bottom to the opening (the area of the container bottom) / Area of the opening), the height of the lid and the container body, the ratio of the lid body height to the height of the container body (height of the lid body / height of the container body), presence of recesses and through holes, Types and methods of heating control are shown.

  Table 2 below shows a comprehensive evaluation of cooked rice cooked in Examples 1 to 7 and Comparative Examples 1 to 4, and a breakdown of each evaluation item. The numerical values from “−2” to “2” in the table indicate that “0” is normal, the positive value is good, the negative value is inferior, and the size is a degree.

The difference in configuration between the above examples and comparative examples and the evaluation of cooked rice will be described below.
1. The size of the container body (container bottom) In Example 1, Example 2 and Comparative Example 1 in the upper part of FIG. In these comprehensive evaluations, Example 1 is “2”, Example 2 is “1”, and Comparative Example 1 is “−1”. The smaller the bottom area, the higher the evaluation.

2. The height of the lid body In Example 1, Example 3, and Comparative Example 2, which are vertically aligned on the left side of FIG. 16, the lower one is formed with a lower lid body. In these comprehensive evaluations, Example 1 is “2”, Example 3 is “1”, and Comparative Example 2 is “−1”, and the higher the lid, the higher the evaluation.

3. Presence / absence of a recess The overall evaluation of Example 1 arranged in the upper left of FIG. 16 and Comparative Example 3 in which the ceiling portion is formed flat and does not include the recess 125 as shown by a two-dot chain line is as follows. "2" and Comparative Example 3 are "-1", and the evaluation of Example 1 in which water returns during the heating stop period in the microwave oven is high.

4). Types of rice and heating control In Example 1 (soft steamed rice), Example 4 (unwashed rice), and Example 5 (white rice: washed and used), heating is continued until boiling, and intermittently after boiling The heating is done. In Comparative Example 4, the same rice (soft steamed rice) is put in the same packaging container 2 as in Example 1, and heating is continuously performed without providing a stop period. Comprehensive evaluation is “2” in Example 1, “0” in Example 4, “1” in Example 5, and “−2” in Comparative Example 4, and the type of rice by intermittent heating. It was possible to cook regardless of whether the rice was pretreated or not.

5. Presence or absence of through hole In Example 1 in the upper left in FIG. 16 and Example 6 in which the through hole is not provided, the overall evaluation of Example 1 having the through hole is “2”, and Example 6 is “ 1 ”and the evaluation of Example 1 in which water returns from the through hole to the inside is high. Similarly, in Example 3 and Example 7 which is the same type and does not have a through hole, the overall evaluation of Example 3 having a through hole is higher than “1” and “0” of Example 7.

  From the above examples and comparative examples, the container body eliminates the shortage of heating as the first space S1 is reduced, and the vapor space V2 is increased, and the through hole is formed around the recess and the lid opening on the ceiling. It is possible to cook delicious rice by securing water necessary for cooking rice by providing heating and lowering the output of the microwave oven by intermittently heating.

(Other)
FIG. 17 is a perspective view showing the rice cooking container set 1A. The rice cooking container set 1A is configured by putting packed rice for rice cooking (75 grams) 30 and packed rice cooking water (135 ml) 40 in the packaging container 1 described above. In FIG. 17, the packaging container 1 is indicated by a broken line, and the inner rice 30 and water 40 are seen through.

  Cooking is prepared by taking a package of water and rice, mixing in the container body 10 and capping, heating for a short time in the microwave according to the above rice cooking method, and steaming the rice for about 5 minutes. Complete with. By using the rice cooking container set 1A, cooked rice can be cooked in a short time including preparation.

  According to the rice cooking container set 1A, rice and water can be stored separately until cooking, and the packaging container 1 can be used as a cooking tool when cooking. Can also be used as emergency food.

The present invention is not limited to the above description and the contents of the drawings.
The present invention is not limited to a one-way packaging container, and may be configured as a microwave heating container used only for cooking. For example, when the strength is increased by changing the thickness or resin, it can be used as a rice cooking container that can be used repeatedly.

  It is not limited to the ratio of dimensions in the illustrated example, and the capacity of rice is not limited to half of the size. The shape of the container bottom, opening, lid opening, and ceiling is not limited to a circle, but is formed in an elliptical or rectangular shape, and the container body and lid are continuously curved so as not to form a corner inside. The surface may be formed. Moreover, the rice cooking container of this invention can be used not only for white rice but for mixing rice, and the rice cooking container set of this invention may be comprised by individually packaging materials for mixing rice.

1,2,3 Packaging container (rice cooker)
1A Rice cooker set 10 Container body 100 Opening part 110 Container bottom part 120 Side part 121 Enlarged part 122 Lid attaching part 125 Swelling part 130 Container flange part 150 Convex part 160 Reference part 20 Lid body 200 Lid opening part 210 Ceiling part 211 Ceiling Hole 211A Notch 211B Small piece 215 Recessed portion 215A Recessed bottom surface portion 215B Stepped portion 220 Cover side portion 221 Protruding portion 230 Folded portion 231 Side surface forming portion 232 Bottom forming portion 235 Through hole 240 Cover flange portion 250 Receiving portion 30 Rice 40 Water

Claims (9)

A rice cooking container for heating a microwave oven, comprising: a container body; and a lid body that is detachably fitted and attached to the inside of the container body, wherein the container body and the lid body are made of plastic. ,
The container main body includes a container bottom, a container side that forms an opening that rises upward from the periphery of the container bottom, and opens above the container bottom; and a container flange that extends outward from the upper end of the container side. And comprising
The lid body includes a ceiling portion disposed above the opening, a cylindrical lid side portion that extends downward from a peripheral edge of the ceiling portion to form a lid mouth portion that opens downward, and the lid side A folded portion that goes out from the lower end portion of the portion and folds back to fit inside the upper end portion of the container side portion, and a lid flange portion that extends outward from the upper end portion of the folded portion,
As the side of the container is lowered, it is formed so that the distance from the facing part is shortened, and the container bottom is formed smaller than half the size of the opening,
The lid side is formed higher than one third of the height of the container side,
The ceiling part is formed in the center, the ceiling hole through which steam and water pass, and the peripheral area including the ceiling hole is formed low so that water that has flowed out of the lid from the ceiling hole is formed in the ceiling part. A rice cooking container, comprising: a recess for restricting the flow from the bottom.   The said recessed part is equipped with the flat concave bottom face part, and the level | step-difference part formed along the periphery of the said concave bottom face part, The rice cooking container of Claim 1 characterized by the above-mentioned. The lid side portion and the folded portion are configured around the lid mouth portion as a receiving portion into which water overflowing from the concave portion is placed.
The rice cooking container according to claim 1 or 2, wherein the folded portion includes a through hole in a portion that does not contact the inside of the container body.   The lid body is formed by projecting a part of the peripheral edge of the ceiling part and the lid side part inward, and includes a flow path part extending from the peripheral edge of the concave part to the through hole of the folded part. The rice cooking container of Claim 3 characterized by the above-mentioned.   5. The container body according to claim 1, wherein the container main body includes a plurality of convex portions formed in a streak shape on the inner surface from the container bottom portion to the container side portion. Rice cooker as described in 4. A bulging portion in which the container side portion bulges to the inside of the container main body is provided along the peripheral edge of the container bottom portion, and the inner side of the container main body has a first space lower than the bulging portion higher than the bulging portion. It is smaller than the second space,
The rice cooking container according to any one of claims 1 to 5, wherein the first space is formed to have a size into which a predetermined amount of rice before cooking is contained.   The rice cooking container set provided with the rice cooking container in any one of Claims 1-6, and the rice and water which were separately packed and put into the said rice cooking container. In a rice cooking container configured by squeezing the lower part from a plastic container main body and lid, rice and water are put in a method of cooking by heating in a microwave oven,
Including an intermittent step of intermittently heating after the water has boiled,
In the intermittent step, while the heating in the microwave oven is stopped, the water that has come out of the rice cooking container is returned to the rice cooking container. The rice cooking method according to claim 8, wherein after the intermittent step, the rice is steamed for a predetermined time with steam in the rice cooking container generated by heating in a state where heating in the microwave oven is stopped.

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