JPH0248380Y2 - - Google Patents

Description

[Detailed description of the invention] (Field of industrial application) This invention relates to a container that stores low-temperature foods and high-temperature foods together.

(Prior Art) Conventionally, when a consumer buys a low-temperature food such as ice cream and a high-temperature food such as fried chicken together with a room-temperature food such as a vegetable salad at the same store, they are packaged in separate containers.

(Problems to be solved by the invention) As described above, if the consumer packages the food in separate containers, he or she will be carrying high-temperature food, low-temperature food, and room-temperature food at the same time when they buy it at a store and take it home. The disadvantage is that the food products interact with each other, resulting in poor quality.

Another drawback is that it is inconvenient to transport because they are placed in separate containers.

(Means for solving the problem) Therefore, the technical problem of this proposal is to provide a container in which high-temperature foods, low-temperature foods, and room-temperature foods do not adversely affect each other in terms of quality. The technical means of the present proposal to solve this technical problem is to place dry ice on top of an inner container containing room-temperature food such as vegetable salad from below in one outer container, a paper tray, and low-temperature food such as ice cream. This is a container that stores low-temperature foods and high-temperature foods together by stacking and filling an inner container containing food topped with food and an inner container containing high-temperature food such as fried chicken and closing the lid.

(Effects of the invention) According to this technical means, the hot air of high-temperature foods rises upwards, and the cold air of low-temperature foods falls downward, so they do not affect each other, and room-temperature foods is exposed to the descending cold air of low-temperature foods, so it is kept cold and retains its quality. Therefore, even if it takes a long time for consumers to buy it from the store and take it home, it can still be eaten and is convenient to transport.

Therefore, if you store knives and forks in paper trays or salad dressings in polyethylene bags, you can immediately serve them at home, and they will also be edible outdoors. It has the characteristic of being wet.

(Example) The embodiments shown in the drawings will be described below.

1 is an outer container, and a paper bulk container is used. 2 is an inner container containing room temperature containers such as salads, 3 is a paper tray, 4 is an inner container containing dry ice 4b placed on ice cream 4a which is a low temperature food, and 5 is a high temperature container such as fried chicken. The inner container containing food is stacked and filled in the order of the inner container 2, paper tray 3, inner container 4, and inner container 5 from below to the outer container 1, and the lid is closed 6.

The inner containers 2 and 5, ie, the salad container and the chicken container, are suitably made of high impact polystyrene (HIPS) or polypropylene (PP). The inner container 4 is made of expanded polystyrene, and its lid 4a' is also made of expanded polystyrene. The lid 6 is made of paperboard.

The lid 6 may be made with a cut in the center to make it easier to open and a hole will form when pushed.
Further, an arcuate hole 7 as shown in FIG. 1B may be provided around the periphery.

Providing such a hole 7 allows air to be removed effectively.

As described above, when the outer container 1 is filled with the inner containers 2, 4, and 5, the high-temperature food and the low-temperature food do not affect each other, and the room-temperature food is kept cold by the low-temperature food, which deteriorates the quality of the food. Never.

Further, the presence of the paper tray 3 between the inner containers 2 and 4 has a heat insulating effect and prevents excessive freezing due to direct contact with the low temperature food container.

According to actual experimental results, the above has been verified.

In other words, Figure 2 shows that the temperature of the salad (300g) is affected by ice cream and dry ice, and the sample of 150g of dry ice shows that the temperature of the salad was controlled at 5℃. There is.

Also, the sample of 450g of dry ice has a salad temperature of 0.
℃ or below, and there was no problem with the quality of the salad in any of the samples where ice was generated.

Furthermore, FIG. 3 shows that the temperature of chicken meat is not significantly affected by dry ice.

In the case shown in FIG. 4, an ice cream container 8 is placed below the outer container 1, and dry ice 9 is placed on top of it.
The salad container 2 is placed on top of the salad container 2, and the fried chicken 10 is placed on top of the salad container 2 through the paperboard 12. When the temperature of each item was measured, it was found that the temperature of each item was measured. As a result of placing Salad Container 2, the temperature of the salad product rose to 40°C and the quality deteriorated. (See Figure 5) Then, the oil from the chicken permeated into the outer surface of the lower paperboard 12 from the outer container on the side.

Further, as can be seen from FIG. 6, the atmosphere in the salad section is affected by the temperature of the dry ice 9 and the chicken 10.

When dry ice was not used, the temperature rose to 35°C depending on the temperature of the chicken.

Next, temperature changes were measured for the sample shown in FIG. 7 in which a low-temperature food was placed on the top and the high-temperature food was placed in the bottom of the outer container 1, and the sample shown in FIG. 8 in which each was placed on the opposite side.

The sample was ice cream 120 frozen at -20℃.
560ml x 5 pieces and fried chicken heated to 80℃
The temperature measuring section was set at 6 points in total, 4 points at 20 mm intervals between the ice cream temperature section, the chicken temperature section, and the space.

10 in FIGS. 7 and 8 indicates a temperature sensor. The outside temperature at the time of measurement was 21°C to 22°C.

In the sample shown in Figure 7, with ice cream on top and chicken on the bottom, it was found that due to the occurrence of convection, the air layer in the middle had a constant temperature between 20 mm and 80 mm from the top. (See Figures 9 and 10) Also, the 8th
In the sample shown in the figure, with chicken on top and ice cream on the bottom, it was found that no convection occurred and the air layer in the middle formed a layer with a certain slope due to heat conduction. (See Figures 11 and 12) From Figure 13, it can be seen that the temperature of the sample placed on top of the ice cream and below the chicken drops faster than that of the sample placed on top of the chicken. This is cooled by convection.

Based on the above experimental results, it became possible to assemble three foods with extremely different temperatures, fried chicken, green salad, and ice cream, into the same container.

In any case, by placing an ice container filled with dry ice in the middle, the heat of the fried chicken can be prevented from coming from above, and the salad can be kept cold by the cold heat released from the middle ice container.

Therefore, it is also applicable to packaging shoot cake and other foods (for example, fried foods) in the same container, which easily transfers odors.

[Brief explanation of drawings]

Figure 1 A and B are a sectional view showing the proposed container and a plan view of the lid, Figures 2 and 3 are chicken (top), ice cream (middle),
Figure 4 of the influence of the amount of dry ice on salad temperature or chicken temperature in salad packaging (bottom)
The figure is a cross-sectional view showing different assortments, and Figure 5 is a diagram of the temperature change over time for each product when paperboard is used as a partition in the packaging of chicken (top), salad (middle), and ice cream (bottom). Figure 6 shows the packaging of chicken (top), salad (middle), and ice cream (bottom) with and without 300g of dry ice placed on top of ice cream. Diagram of atmospheric temperature changes over time in each part of an object,
Figures 7 and 8 are cross-sectional views showing different samples, Figures 9 and 1
Figure 0 shows ice cream (top), chicken (bottom), a temperature change chart over time of each part when it is made into an intermediate cavity, and a temperature change chart of each part (4 locations) of the middle air layer above.
Figures 1 and 12 are chicken (top), ice cream (bottom), temperature change diagrams over time of each part when made into an intermediate cavity, and temperature change diagrams of each part (4 locations) of the same hollow air layer as above.
FIG. 13 is a comparison diagram of changes in chicken temperature between two samples: ice cream (top) and chicken (bottom), and chicken (top) and ice cream (bottom). 1... Outer container, 2... Container for normal temperature food such as salad, 3... Paper tray, 4... Container for low temperature food such as ice cream, 5... Container for high temperature food such as fried chicken, 6... Lid.

Claims (1)

[Scope of utility model registration request] Inner container containing room temperature food such as vegetable salad from below in one outer container, paper tray, inner container containing dry ice placed on low temperature food such as ice cream, high temperature food such as fried chicken, etc. A container for storing low-temperature food and high-temperature food together, characterized in that the inner container containing the food is sequentially laminated and filled and the lid is closed.