Cup noodle container and manufacturing method of cup noodle

Abstract

To provide a cup noodle and a manufacturing method thereof, capable of facilitating determination of the intake amount of salt content by an eater.SOLUTION: A cup noodle container 10 includes a first indication part 2 showing an indication of a hot water amount to be poured and a second indication part 4 positioned downward of the first indication part 2. A volume ranging from a bottom part 5 to the second indication part 4 is 20% or more and 70% or less as many as that from the bottom part 5 to the first indication part 2.SELECTED DRAWING: Figure 1

Description

[Technical field]

[0001] The present invention relates to a cup noodle container and a method for producing cup noodles. [Background technology]

[0002] Conventionally, cup noodles containing instant noodles have been known. In recent years, people have become particularly concerned about their salt intake, and a ramen bowl with an allowable salt content symbol written on it has been proposed to reduce salt intake (see, for example, Patent Document 1). [Prior art documents] [Patent documents]

[0003] [Patent Document 1] Japanese Utility Model Application Publication No. 6-48473 Summary of the Invention [Problem to be solved by the invention]

[0004] However, with the above-mentioned conventional technology, even if an attempt was made to determine salt intake based on the amount of soup remaining after eating, the accuracy was very poor because the salt intake differs depending on the amount of noodles and soup before eating, i.e., the amount of noodles and soup served.

[0005] Furthermore, even if the amount of noodles and soup in ramen can be kept constant immediately after cooking, the amount of soup that has soaked into the noodles varies depending on the type of noodles and the time that has passed since cooking, making it difficult to determine salt intake with a high degree of accuracy.

[0006] An object of the present invention is to provide a cup noodle that overcomes the problems associated with the conventional techniques described above and enables consumers to easily and accurately determine their salt intake, as well as a method for producing the same. [Means for solving the problem]

[0007] The present invention is characterized in that the cup noodle container has a first guide portion indicating the amount of water to be poured and a second guide portion located below the first guide portion, and the volume from the bottom to the second guide portion is 20% or more and 70% or less of the volume from the bottom to the first guide portion.

[0008] In this case, the volume from the bottom to the second guide portion may be 20% or more and 55% or less of the volume from the bottom to the first guide portion. The second guide portion may be formed by a recess extending along at least one of the inner circumference and the outer circumference. The second guide portion may be drawn on at least one of the inner circumference and the outer circumference. The second guide portion may be provided on both the inner circumference and the outer circumference.

[0009] The present invention is also characterized in that a method for producing cup noodles includes the steps of: preparing a cup noodle container having a first guide portion indicating a guide amount of hot water to be poured and a second guide portion located below the first guide portion, and the volume from the bottom to the second guide portion is between 20% and 55% of the volume from the bottom to the first guide portion; placing fried noodles in the cup noodle container; and attaching a lid to an upper end of the cup noodle container to seal it.

[0010] Furthermore, the present invention is characterized in that the method for producing cup noodles includes the steps of: preparing a cup noodle container having a first guide portion indicating a guide amount of hot water to be poured and a second guide portion located below the first guide portion, and the volume from the bottom to the second guide portion is between 20% and 70% of the volume from the bottom to the first guide portion; placing non-fried noodles in the cup noodle container; and attaching a lid to the upper end of the cup noodle container to seal it.

[0011] In these methods for producing cup noodles, the second guide portion may be formed by a recess extending along at least one of the inner circumference and the outer circumference of the cup noodle container. The second guide portion may be drawn on at least one of the inner circumference and the outer circumference of the cup noodle container. Effect of the Invention

[0012] The present invention can provide cup noodles that enable consumers to easily and accurately determine their salt intake, and a method for producing the same. [Brief description of the drawings]

[0013] [Figure 1] 1 is a perspective view of a cup noodle container according to a first embodiment of the present invention. [Diagram 2] 1 shows a cross-sectional view of a cup noodle container. [Diagram 3] FIG. 4 is a perspective view of a cup noodle container according to a second embodiment of the present invention. [Figure 4] FIG. 4 is a schematic diagram of a cup noodle container according to a third embodiment of the present invention. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0014] Hereinafter, preferred embodiments of the present invention will be described with reference to the drawings. (First embodiment) FIG. 1 shows a perspective view of a cup noodle container according to a first embodiment of the present invention, and FIG. 2 shows a cross-sectional view of the cup noodle container. The cup noodle container 10 according to this embodiment is made of polystyrene foam, and is designed to have instant noodles (not shown) placed inside and a paper lid (not shown) attached to the opening 1 to seal it.

[0015] As shown in Fig. 1, the cup noodle container 10 has a hot water supply line (first guide portion) 2 formed on the upper part of the inner surface to indicate the amount of hot water to be poured. As shown in Fig. 2, this hot water supply line 2 is engraved to form a substantially V-shaped recess that extends along the inner circumference of the cup noodle container 10. The hot water supply line 2 is formed substantially parallel to the back surface 3 of the cup noodle container 10, so that when the cup noodle container 10 is placed on a horizontal surface, the hot water supply line 2 is also positioned to spread out horizontally.

[0016] In the cup noodle container 10, a reference line (second guideline) 4, which is a criterion for judging the recommended salt intake, is located below the hot water supply line 2. This reference line 4 is formed by engraving or printing. The reference line 4 according to this embodiment is engraved so that an approximately V-shaped recess is formed extending along the inner circumference of the cup noodle container 10, similar to the hot water supply line 2. Since the reference line 4 is formed by a recess having the same shape as the hot water supply line 2, when a person eats the cup noodle container 10 from the outside, the positional relationship between the hot water supply line 2 and the reference line 4 can be easily grasped, and the position of the surface of the soup remaining in the cup noodle container 10 relative to the hot water supply line 2 and the reference line 4 can be easily grasped. The reference line 4 may be formed by engraving or printed on the outer circumference of the cup noodle container 10.

[0017] The reference line 4 is formed approximately parallel to the rear surface 3 of the cup noodle container 10, so that when the cup noodle container 10 is placed on a horizontal surface, the reference line 4 is also positioned to extend horizontally. In other words, the reference line 4 is positioned in an imaginary plane parallel to the imaginary plane in which the hot water supply line 2 extends.

[0018] 1, the cup noodle container 10 also has a reference mark (second guide portion) 6 drawn on its outer periphery. This reference mark 6 is drawn at the same height as the reference line 4, and is drawn by printing on the outer periphery of the cup noodle container 10. The reference mark 6 is not limited to a line, and may be a mark such as an arrow, and in this embodiment, it is a downward arrow. This reference mark 6, which is an arrow mark, is drawn on the inside of the logo area 7 along the edge of the logo area 7 on which the product name of the cup noodle and the like are drawn. This makes it easy for the eater to find the reference mark 6, since the reference mark 6 comes into view simply by looking at the logo area 7.

[0019] The salt intake amount is determined using the reference line 4 or the reference mark 6 based on the difference between the salt content of the entire ramen that has been cooked and prepared for consumption by pouring hot water up to the hot water supply line 2 into the cup noodle container 10 containing the noodles, soup base (powdered soup or liquid soup), and toppings, and the salt content of the soup remaining after consumption when the soup has accumulated up to the reference line 4 or the reference mark 6.

[0020] The salt intake amount when the soup remaining after consumption reaches the reference line 4 or the reference mark 6 is indicated, for example, by printing on the outer periphery of the cup noodle container 10.

[0021] The cup noodle container 10 according to this embodiment is intended to use non-fried noodles that are not fried in oil but heated with steam. The reference line 4 and the reference mark 6 are formed at a position where the volume from the bottom 5 of the cup noodle container 10 to the reference line 4 is 20% to 70%, more preferably 26% to 59%, of the volume from the bottom 5 of the cup noodle container 10 to the hot water supply line 2. That is, when the weight of the noodles before cooking is 55g and the volume at the hot water supply line 2 is 425cc, the volume at the reference line 4 and the reference mark 6 is 85.0cc to 297.5cc, more preferably 110.5cc to 250.8cc. When boiling water is poured into the cup noodle container 10 containing 55g of non-fried noodles and having a volume of 425cc at the hot water supply line 2 and cooked for 4 minutes, the weight of the noodles after cooking is 140g and the weight of the soup after cooking is 240g.

[0022] At this time, the boiling water vaporizes during cooking and is released outside the instant noodle container 10, so the volume of the cooked ramen, i.e., the noodles and soup after cooking, is somewhat reduced compared to the volume of the noodles and soup before cooking. This occurs even while the eater is eating the cooked ramen, and the salt concentration of the soup continues to rise as the soup vaporizes depending on the time it takes to eat it.

[0023] In addition, while a person is eating cooked ramen, the water content of the noodles increases over time as the noodles absorb the soup, while salt dissolves from the noodles into the soup.

[0024] Therefore, taking such complicated conditions into consideration, it is not easy to find the appropriate positions of the reference line 4 and the reference mark 6, and it is particularly effective to determine the salt intake by positioning the reference line 4 and the reference mark 6 within the above-mentioned range. In other words, taking into consideration the time it takes for a typical eater to eat, if the positions of the reference line 4 and the reference mark 6 are set higher or lower than the above-mentioned range, the salt intake cannot be determined with high accuracy.

[0025] The method for producing cup noodles will be described below. When manufacturing cup noodles, the manufacturer first prepares a cup noodle container 10 on which a reference line 4 and a reference mark 6 are formed at a position that is 20% or more and 70% or less of the volume from the bottom 5 to the hot water supply line 2.

[0026] After preparing the cup noodle container 10, the manufacturer places non-fried noodles into the cup noodle container 10.

[0027] After placing non-fried noodles in the cup noodle container 10, the manufacturer attaches a lid to the top end of the cup noodle container 10 to seal it, and the cup noodles are complete.

[0028] The cup noodle container 10 of this embodiment has a hot water supply line 2 that indicates a guideline for the amount of hot water to be poured, and a reference line 4 and a reference mark 6 located below the hot water supply line 2, and the volume from the bottom 5 to the reference line 4 or the reference mark 6 is 20% or more and 70% or less of the volume from the bottom 5 to the hot water supply line 2. As a result, the eater can know his / her salt intake by simply finishing eating when there is soup remaining up to reference line 4 or reference mark 6, thereby enabling the eater to easily determine his / her salt intake with high accuracy.

[0029] Second embodiment 3 is a perspective view showing a cup noodle container according to a second embodiment of the present invention. Note that in the second embodiment, differences from the first embodiment will be described, and the same reference numerals will be used for configurations that are substantially the same as those in the first embodiment in the drawings, and detailed description thereof will be omitted.

[0030] The cup noodle container 20 according to the second embodiment is made of paper, and as shown in Fig. 3, it differs from the first embodiment in that it does not have a reference line on the inner circumference of the cup noodle container 20, and a reference mark (second guide portion) 6 is drawn only on the outer circumference. More specifically, the cup noodle container 20 is formed with a recess which is the hot water supply line 2 extending along the inner circumference of the cup noodle container 20, but the reference mark 6 is drawn by printing only on the outer circumference of the cup noodle container 20. This reference mark 6 which is an arrow mark is drawn in a position along the edge of the logo area 7 in which the product name of the cup noodle and the like are drawn. This position may be any position along the edge of the logo area 7, and in this embodiment, it is drawn outside the logo area 7.

[0031] Third embodiment 4 is a schematic diagram of a cup noodle container according to a third embodiment of the present invention. This diagram shows a state seen from the front, with the left side showing a cross-sectional view of the cup noodle container 30 and the right side showing a front view of the cup noodle container 30, taken along line A. Note that in the third embodiment, only the parts that differ from the first embodiment will be described, and the same reference numerals will be used for configurations that are substantially the same as those in the first embodiment in the diagram, and detailed description thereof will be omitted.

[0032] The cup noodle container 30 according to the third embodiment is made of polystyrene foam, but may be made of paper. This cup noodle container 30 differs from the first embodiment in that, as shown in Fig. 4, in addition to the reference line 4 formed on the inner circumference of the cup noodle container 30, a reference line (second guide portion) 8 is also drawn on the outer circumference of the cup noodle container 30. More specifically, in the cup noodle container 30, the reference line 4 formed by the recess extends along the inner circumference of the cup noodle container 30 together with the hot water supply line 2 and is formed by engraving, while the reference line 8 is drawn along the outer circumference of the cup noodle container 30 by printing. These reference line 4 on the inner circumference and reference line 8 on the outer circumference are spaced from the back surface 3 by the same distance in a direction perpendicular to the back surface 3, as shown in Fig. 4.

[0033] The inner circumference reference line 4 and the outer circumference reference line 8 may each be formed by engraving or may be drawn by printing. However, in the cup noodle container 30, the inner circumference reference line 4 and the outer circumference reference line 8 are positioned so as to face each other with respect to the cylindrical side wall, so engraving from both the inner circumference and the outer circumference would result in a thin side wall. For this reason, by printing at least one of the inner circumference reference line 4 and the outer circumference reference line 8, the cup noodle container 30 can prevent the side wall from becoming thin and losing its strength.

[0034] Although the present invention has been described above based on the embodiments, the present invention is not limited thereto. For example, in the above embodiments, non-fried noodles are used, but fried noodles fried in oil may be used, and in this case, the reference line 4 or the reference mark 6 is formed at a position where the volume from the bottom 5 of the cup noodle container 10 to the reference line 4 or the reference mark 6 is 20% to 55%, more preferably 26% to 46%, of the volume from the bottom 5 of the cup noodle container 10 to the hot water supply line 2.

[0035] Hereinafter, a method for producing cup noodles using fried noodles will be described. When manufacturing cup noodles using fried noodles, the manufacturer first prepares a cup noodle container 10 on which a reference line 4 or reference mark 6 is formed at a position that is 20% or more and 55% or less of the volume from the bottom 5 to the hot water supply line 2.

[0036] After preparing the cup noodle container 10, the manufacturer places fried noodles into the cup noodle container 10.

[0037] After placing fried noodles in the cup noodle container 10, the manufacturer attaches a lid to the top end of the cup noodle container 10 to seal it, and the cup noodles are complete.

[0038] In the above embodiment, the first guide portion and the second guide portion formed on the inside of the cup noodle container are linear, and the second guide portion drawn on the outside of the cup noodle container is an arrow-shaped mark. However, the present invention is not limited thereto. The first guide portion and the second guide portion may be linear or may be marks such as arrows. In particular, the second guide portion may be formed by engraving or drawn by printing on at least one of the inner circumference and the outer circumference of the cup noodle container.

[0039] Furthermore, in the first embodiment, the cup noodle container 10 has both the reference line 4 and the reference mark 6 as the second guide portion, but the present invention is not limited to this. The cup noodle container 10 may have only either the reference line 4 or the reference mark 6 as the second guide portion.

[0040] Furthermore, in the above embodiment, a type of cup noodle that is cooked by pouring hot water into a cup noodle container containing noodles, soup base such as powdered soup or liquid soup, and toppings is used, but the present invention is not limited to this. As long as the cup noodle container has a hot water supply line and a reference line or reference mark, it may be a type of cup noodle that is cooked by adding liquid soup, powdered soup, toppings, etc. after rehydrating noodles with hot water and pouring hot water. [Explanation of symbols]

[0041] 1...Opening 2...Hot water supply line (first guideline) 3…Back side 4...Reference line (second guideline) 5...Bottom 6...Reference mark (second reference part) 7. Logo area 8...Reference line (second guideline) 10. Cup noodle container 20…Cup noodle container 30…Cup noodle container

Claims

1. In cup noodle containers, A first guide portion showing a guide of the amount of hot water to be poured; A second guide portion located below the first guide portion; A description of the salt intake to be taken when soup is left up to the second guideline portion; The volume from the bottom to the second guide portion is 1 / 2 the volume from the bottom to the first guide portion. A cup noodle container having a filling rate of 20% or more and 70% or less.

2. In the cup noodle container according to claim 1, the volume from the bottom to the second guide portion is The volume of the container is 20% or more and 55% or less of the volume from the bottom to the first guide portion. Yes, a cup noodle container.

3. 3. The cup noodle container according to claim 1, wherein the second guide portion is an inner periphery and an outer periphery. A cup noodle container, characterized in that a recess is formed extending along at least one of the above.

4. 3. The cup noodle container according to claim 1, wherein the second guide portion is an inner periphery and an outer periphery. A cup noodle container, characterized in that the above is depicted on at least one of the above.

5. The cup noodle container according to any one of claims 1 to 4, wherein the inner and outer peripheries are A cup noodle container having the second guide portion.

6. In the method for producing cup noodles, A first guide portion showing a guide of the amount of hot water to be poured; A second guide portion located below the first guide portion; A description of the salt intake to be taken when soup is left up to the second guideline portion; preparing a cup noodle container in which a volume from a bottom to the second guide portion is 20% or more and 55% or less of a volume from the bottom to the first guide portion; A step of placing fried noodles in the cup noodle container; and sealing the cup noodle container by attaching a lid to the upper end of the cup noodle container.

7. In the method for producing cup noodles, A first guide portion showing a guide of the amount of hot water to be poured; A second guide portion located below the first guide portion; A description of the salt intake to be taken when soup is left up to the second guideline portion; A step of preparing a cup noodle container in which a volume from a bottom to the second guide portion is 20% or more and 70% or less of a volume from the bottom to the first guide portion; A step of placing non-fried noodles in the cup noodle container; and sealing the cup noodle container by attaching a lid to the upper end of the cup noodle container.

8. In the method for producing cup noodles according to claim 6 or 7, The method for producing cup noodles, wherein the second guide portion is formed by a recess extending along at least one of an inner circumference and an outer circumference of the cup noodle container.

9. In the method for producing cup noodles according to claim 6 or 7, The method for producing cup noodles, wherein the second guide portion is drawn on at least one of the inner circumference and the outer circumference of the cup noodle container.

10. In the method for producing a cup noodle container according to any one of claims 6 to 9, A method for manufacturing a cup noodle container, characterized in that the second guide portion is provided on both the inner and outer periphery.

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