Foodstuff cooking container

Abstract

To provide a foodstuff cooking container which offers a foodstuff for eating after draining hot or cold water without discarding the drained liquid to the outside.SOLUTION: A foodstuff cooking container 100 has a first container 20 and a second container 30 accommodated within the first container 20, forms a first space 40 demarcated by an inner surface of the first container 20 and a bottom surface of the second container, and a second space 50 within the second container 20, accommodates in the second space 50 a foodstuff 51 to be reconstituted in hot water or cold water, and accommodates in the first space 40 a water absorbing agent 41 that absorbs a liquid L used for the reconstitution in hot water or cold water. The foodstuff cooking container comprises: one or more openings 31 formed in the bottom surface of the second container 30 for guiding into the first space 40 the liquid L poured into the second space 50; and an air vent passage 21 formed in a gap between the first container 20 and the second container 30 for releasing air in the first space 40 to the outside when the liquid in the second space 50 is guided into the first space 40.SELECTED DRAWING: Figure 1

Description

[Technical field]

[0001] The present invention relates to a food cooking container suitable for cooking food that is to be reconstituted in hot water or water before being consumed. [Background technology]

[0002] Known examples of food ingredients that can be easily cooked include cup yakisoba noodles, cup vermicelli, cup spaghetti, fresh noodle-type cup ramen, cup udon noodles, and dim sum ingredients such as gyoza dumplings and shumai contained in a cup or the like that can be eaten after reconstitution in hot water. Also known are cup soba noodles and cup udon noodles that can be eaten after reconstitution in water.

[0003] These ingredients need to be rehydrated by pouring hot water or cold water into a cup, and then the hot water or cold water needs to be drained.

[0004] A known example of this type of conventional food preparation container that facilitates the above-mentioned draining operation is one that uses a "lid with a draining hole" disclosed in Patent Document 1. This food preparation container that uses the "lid with a draining hole" disclosed in Patent Document 1 is configured so that a draining hole 9 is formed in the inner lid 15 by grasping the draining hole forming knob 3 and peeling the paper layer 12 of the outer lid 11 from the inner lid 15, and the liquid that has been drained from the container can be dumped outside through this draining hole 9.

[0005] However, food ingredients that require draining or draining as described above have the problem that they cannot be eaten in environments where there is no place to discard the drained hot water, water, or other liquids, and this has been a major obstacle to the sale of these types of food ingredients in convenience stores and the like. [Prior art documents] [Patent documents]

[0006] [Patent Document 1] JP 2002-96879 A Summary of the Invention [Problem to be solved by the invention]

[0007] SUMMARY OF THE PRESENT DISCLOSURE An object of the present invention is to provide a food preparation container that allows food to be eaten after draining hot or cold water without discarding the drained liquid to the outside. [Means for solving the problem]

[0008] In order to achieve the above object, the invention of claim 1 is an ingredient cooking container having a first container and a second container contained within the first container, forming a first space defined by the inner surface of the first container and the bottom surface of the second container and a second space within the second container, containing ingredients to be rehydrated in hot water or water in the second space, and containing a water absorbing agent in the first space that absorbs the liquid to be rehydrated in hot water or water in the second space and expands, characterized in that the container is equipped with one or more openings formed in the bottom surface of the second container to guide liquid poured into the second space for rehydrating the ingredients in the second space into the first space, and an air vent passage formed in the gap between the first container and the second container for releasing air in the first space to the outside when the liquid in the second space is guided into the first space.

[0009] The invention of claim 2 is the invention described in claim 1, characterized in that the air vent passage is formed at one or more specific locations in the gap between the first container and the second container.

[0010] The invention of claim 3 is the invention of claim 1 or 2, characterized in that the air vent passage is formed in a serpentine manner in the gap between the first container and the second container.

[0011] The invention of claim 4 is characterized in that, in the invention described in any one of claims 1 to 3, the first container has a convex band formed on its upper peripheral inner wall toward the outer wall of the second container, and the second container has a concave band formed on its upper peripheral outer wall into which the convex portion fits, and the air vent passage is formed in the convex band and in the cutout portions of the concave band.

[0012] The invention of claim 5 is characterized in that, in the invention described in any one of claims 1 to 3, the second container has a convex band formed on its upper peripheral outer wall toward the inner wall of the first container, and the first container has a concave band formed on its upper peripheral inner wall into which the convex portion fits, and the air vent passage is formed in the convex band and the cutout portion of the concave band.

[0013] The invention of claim 6 is characterized in that, in the invention described in any one of claims 1 to 3, the first container and the second container have their upper edges bonded together, and one or more air vent holes communicating with the air vent passage are formed in the upper side wall of the first container.

[0014] The invention of claim 7 is the invention according to any one of claims 1 to 6, wherein the second container has a curved bottom surface.

[0015] The invention of claim 8 is characterized in that, in the invention described in any one of claims 1 to 7, the opening is provided with a flexible sheet material that closes the opening from the first space side by expansion of the water absorbent agent.

[0016] The invention of claim 9 is characterized in that, in the invention described in claim 8, the sheet material is formed to correspond to the opening at the bottom of the second container and has one or more protrusions that fit into the opening when the opening is closed.

[0017] The invention of claim 10 is the invention of claim 8 or 9, characterized in that the sheet material has a protrusion on the surface facing the water-absorbing agent that comes into contact with the water-absorbing material when the water-absorbing material expands.

[0018] The invention of claim 11 is characterized in that, in the invention described in any one of claims 8 to 10, the water absorbent has a bulging portion that abuts against the sheet material or a protrusion of the sheet material when the absorbent material expands. Effect of the Invention

[0019] According to the present invention, there is provided a food preparation container having a first container and a second container accommodated within the first container, forming a first space defined by an inner surface of the first container and a bottom surface of the second container, and a second space within the second container, food to be rehydrated or reconstituted in water is accommodated within the second space, and a water absorbing agent that absorbs and expands the liquid to be rehydrated or reconstituted in water is accommodated within the first space, and liquid poured into the second space for rehydrating the food in the second space is absorbed into the first space. The second container is configured with one or more openings formed in the bottom surface of the second container to guide the air into the second space, and an air vent passage formed in the gap between the first container and the second container to release the air in the first space to the outside when the liquid in the second space is guided into the first space.This makes it possible to easily guide the hot water or water in the second space to the second space when draining hot or cold water, and to have it absorbed by the water absorbent in the second space, thereby providing the effect of allowing the liquid drained from the second space to be eaten without being discarded to the outside. [Brief description of the drawings]

[0020] [Figure 1] FIG. 1 is a cross-sectional view and a top view of a food cooking container according to a first embodiment of the present invention. [Diagram 2] FIG. 2 is a diagram illustrating a method of cooking ingredients using the ingredient cooking container shown in FIG. [Diagram 3] FIG. 3 is a diagram illustrating a method of cooking ingredients using the ingredient cooking container shown in FIG. [Figure 4] FIG. 4 is a cross-sectional view illustrating another configuration for closing the opening provided on the bottom surface of the second container of the food preparation container shown in FIG. 1 after draining hot or cold water. [Diagram 5] FIG. 5 is a cross-sectional view illustrating a configuration for stably closing the opening of the food preparation container shown in FIG. 1 after hot water or water has been drained. [Figure 6] FIG. 6 is a cross-sectional view and a top view of a food cooking container according to a second embodiment of the present invention. [Figure 7] FIG. 7 is a cross-sectional view and a top view of a food cooking container according to a third embodiment of the present invention. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0021] Hereinafter, embodiments for carrying out the present invention will be described in detail with reference to the drawings attached to the application. EXAMPLES

[0022] FIG. 1 shows a first embodiment of a food preparation container according to the present invention, where FIG. 1(A) is a cross-sectional view taken along line AA in FIG. 1(B), and FIG. 1(B) is a top view.

[0023] The food preparation container 100 of the first embodiment shown in Figures 1 (A) and (B) is composed of a lid body 10, a first container 20, and a second container 30 housed within the first container 20.

[0024] Here, a first space 40 defined by the inner surface of the first container 20 and the bottom surface of the second container 30, and a second space 50 within the second container are formed.

[0025] In other words, the food cooking container 100 of the present invention has a double structure having a first space 40 and a second space 50 separated into two by the bottom surface of the second container 30 serving as a partition, and a water absorbing agent 41 is contained in the first space 40, and food ingredients 51 to be rehydrated in hot water or cold water, etc., to be cooked are contained in the second space 50.

[0026] The food material 51 contained in the second space 50 is assumed to be, for example, cup yakisoba noodles that are rehydrated in hot water and then drained before eating, but it may also be other food materials besides cup yakisoba, such as cup vermicelli noodles, cup spaghetti, fresh cup ramen, cup udon noodles, and dim sum food materials such as gyoza and shumai contained in a cup, or cup soba noodles, cup udon noodles, konjac, fresh noodles, tapioca, etc. that are rehydrated in water before eating.

[0027] In addition, in the food cooking container 100 of this embodiment 1, the bottom surface of the second container 30 is provided with a plurality of openings 31 that guide the liquid such as hot water or water used for rehydrating the food 51 contained in the second container 30 from the second space 50 to the first space 40 after the food is rehydrated in hot water or cold water.

[0028] A seal 70 is attached to the multiple openings 31 to cover the openings 31 from the second space side 50, and the seal 70 is provided with an extension portion 71 that can be grasped to peel the seal 70 off from the outside.

[0029] It should be noted that a string or the like attached to the seal 70 may be provided in place of the extension portion 71. The extension portion 71 of the seal 70 may be accommodated in the second space 50 before the lid 10 is opened.

[0030] When the rehydration of the food material 51 contained in the second container 30 is completed, the extension member 71 is grasped and pulled upward, whereby the seal 70 is peeled off from the multiple openings 31 on the bottom surface of the second container 30. As a result, the liquid such as hot water or water used for the rehydration in the second container 30 passes through the multiple openings 31 on the bottom surface of the second container 30 and is guided into the first space 40 and absorbed by the absorbent 41.

[0031] In the food preparation container 100 of Example 1, a convex band 32 that protrudes toward the inner wall of the first container 20 is formed on the outer wall of the upper peripheral portion of the second container 30, and a concave band 22 into which the convex band 32 of the second container 30 fits is formed on the inner wall of the upper peripheral portion of the first container 20. When the second container 30 is placed inside the first container 20, the convex band 32 of the second container 30 fits into the concave band 22 of the first container 20, and the second container 30 is fixed inside the first container 20.

[0032] The recessed band 22 and the protruding band 32 are partially cut out, and these cut out portions form an air vent passage 21 for guiding the liquid used for hot water or cold water reconstitution in the second container 30 to the first space 40.

[0033] Without this air vent passage 21, the first space 40 would have an airtight structure, and the hot water or cold water used for hot water or cold water rehydration in the second container 30 would not be easily guided to the first space 40.

[0034] In the first embodiment, the air vent passage 21 is provided at one location on the circumferential surface of the first container 20 and the second container 30, but it may be provided at multiple locations. In order to prevent liquid leakage from the air vent passage 21, the air vent passage 21 may be configured to meander by forming multiple partition plates or the like on the inner wall of the first container 20 and / or the outer wall of the second container 30.

[0035] In addition, when the lid 10 of this food cooking container 100 is attached, the extension portion 71 of the seal 70 can be configured to simultaneously close the air vent passage 21 from above.

[0036] 2 and 3 are diagrams illustrating a method of cooking food 51 using food cooking container 100 shown in FIG.

[0037] As shown in FIG. 2(A), food ingredients 51 to be cooked are accommodated in the second space 50 of this food cooking container 100, and a water absorbing agent 41 is accommodated in the first space 40.

[0038] In this state, the lid 10 is opened, and as shown in FIG. 2(B), the necessary liquid L, such as hot water or cold water, is poured into the second space 50, thereby rehydrating the food 51 in the second space 50 with hot water or cold water.

[0039] When the liquid L poured into the second space 50 reaches a predetermined amount, the lid 10 is placed on the first container 20 and the second container 30 to close the first container 20 and the second container 30 (FIG. 2(C)).

[0040] In this state, when the required time has elapsed and the rehydration of the ingredients 51 etc. in the second space 50 is completed (FIG. 2(C)), the lid 10 is removed from the first container 20 and the second container 30 as shown in FIG. 3(D). Then, the extension portion 71 of the seal 70 is pulled to peel the seal 70 from the upper surface of the opening 31, and the liquid L such as hot water or cold water in the second space 50 flows through the opening 31 into the first space 40, and the hot water or cold water is drained.

[0041] At this time, the air in the first space 40 is released to the outside through the air vent passage 21, and the liquid L such as hot water or water to be drained in the second space 50 can easily flow downward through the opening 31 on the bottom of the second container 30, allowing for reliable and effective draining of hot water or water without tilting the entire container.

[0042] The liquid L, such as hot water or water, flowing from the second space 50 into the first space 40 for draining is absorbed by the water absorbing agent 41 in the first space 40, as shown in FIG. 3(D), and the water absorbing agent 41 gradually expands.

[0043] Due to the expansion of the water absorbing agent 41, the sheet material 60 is pushed upward from below, and as shown in FIG. 3(E), the opening 31 of the second container 30 is closed from below by the sheet material 60, thereby completing the cooking of the food material 51.

[0044] According to the above configuration, the opening 31 of the second container 30 is closed by the sheet material 60 after the hot or cold water has been drained, so there is no risk of the liquid L, such as hot water or water, absorbed in the water absorbent 41 in the first space 40 flowing back and coming into contact with the drained food 51, and there is also no risk of gas, etc., generated from the water absorbent 41 coming into contact with the drained food 51.

[0045] FIG. 4 is a cross-sectional view for explaining another example of the configuration of the sheet material 60 for closing the opening 31 after draining hot and cold water.

[0046] In FIG. 4, a sheet material 60 disposed in correspondence with the openings 31 of the second container 30 has protrusions 61 formed on its upper surface in correspondence with the openings 31 and fitted into the openings 31, respectively.

[0047] 4(A), when the seal 70 is peeled off from the second space 50 side, the liquid to be drained flows from the second space 50 to the first space 40 through the opening 31 as shown in FIG. 4(B), and at this time, the air in the first space 40 is released to the outside through the air vent passage 21, which allows the liquid to easily flow from the second space 50 to the first space 40, ensuring that the food 51 in the second space 50 is drained properly. The liquid, such as hot water or water, that flows from the second space 50 to the first space 40 is absorbed by the water absorbing agent 41 contained in the first space 40.

[0048] The water absorbent 41 contained in the first space 40 expands by absorbing the liquid involved in the draining of hot or cold water, and pushes the sheet material 60 upward from below, as shown in FIG. 4(C). As a result, the opening 31 is blocked by the sheet material 60, and the opening 31 is closed.

[0049] Here, a protrusion 61 is formed on the sheet material 60 corresponding to the opening 31 of the second container 30, so that in the state shown in Figure 4 (C), the protrusion 61 of the sheet material 60 fits into the opening 31, thereby ensuring that the opening 31 is closed.

[0050] FIG. 5 is a cross-sectional view illustrating a configuration for stably closing the opening of the food preparation container shown in FIG. 1 after hot water or water has been drained.

[0051] In the food cooking container 100 described in Figures 1 to 4, if the amount of hot water or cold water poured into the second space is small, the amount of liquid flowing from the second space 50 to the first space 40 after the hot water or cold water is drained will be small, which may result in insufficient expansion of the absorbent material 41 and the opening 31 on the bottom of the second container 30 not being securely closed by the sheet material 60.

[0052] In this case, there is a risk that liquid such as hot water or water absorbed in the water absorbent 41 in the first space 40 will flow back and come into contact with the drained food 51, or that it will come into contact with gas generated from the water absorbent 41.

[0053] Therefore, in the food cooking container 100 of the present invention, as shown in Fig. 5(A), a protrusion 62 made of an elastic material is formed on the underside of the sheet material 60. With this configuration, the absorbent material 41, which expands by absorbing the liquid flowing from the second space 50 to the first space 40, first comes into contact with the protrusion 62. Here, since the protrusion 62 is made of an elastic body, it functions as a buffer between the sheet material 60 and the absorbent material 41, and the opening 31 on the bottom surface of the second container 30 can be reliably closed even if the absorbent material 41 is not sufficiently expanded.

[0054] Fig. 5(B) is a cross-sectional view showing another configuration for reliably closing the opening 31 on the bottom surface of the second container 30. In the configuration shown in Fig. 5(B), instead of forming a protrusion 62 on the lower surface of the sheet material 60, a protrusion 42 made of an elastic material is formed on the absorbent material 41. Even in this configuration, when the absorbent material 41 expands, the protrusion 42 comes into contact with the sheet material 60 first, and since the protrusion 42 is made of an elastic body, it functions as a buffer between the sheet material 60 and the absorbent material 41, and the opening 31 on the bottom surface of the second container 30 can be reliably closed even if the absorbent material 41 is not sufficiently expanded.

[0055] In the configuration shown in Figure 5 (A), a protrusion 62 made of an elastic material is formed on the underside of the sheet material 60, and in the configuration shown in Figure 5 (B), a protrusion 42 made of an elastic material is formed on the absorbent material 41. However, it is also possible to form a protrusion 62 made of an elastic material on the underside of the sheet material 60 and a protrusion 42 made of an elastic material on the absorbent material 41. EXAMPLES

[0056] FIG. 6 shows a second embodiment of a food preparation container according to the present invention, where FIG. 6(A) is a cross-sectional view taken along line AA in FIG. 6(B), and FIG. 6(B) is a top view.

[0057] 6(A) and 6(B), the food preparation container 200 of the second embodiment shown in FIG. 6(A) and (B) is composed of a lid body 10, a first container 20, and a second container 30 accommodated in the first container 1, similar to the food preparation container 100 of the first embodiment, and has a first space 40 defined by the inner surface of the first container 20 and the bottom surface of the second container 30, and a second space 50 in the second container. That is, the food preparation container 200 of the second embodiment, like the food preparation container 100 of the first embodiment, has a double structure having a first space 40 and a second space 50 partitioned into two by the bottom surface of the second container 30 as a partition plate, and a water absorbing agent 41 is accommodated in the first space 40, and food materials 51 to be reconstituted in hot water or cold water, etc. are accommodated in the second space 50.

[0058] In the food cooking container 200 of the second embodiment, a convex band 23 is formed on the inner wall of the upper peripheral portion of the first container 20, protruding toward the inner wall of the second container 30, and a concave band 33 is formed on the outer wall of the upper peripheral portion of the second container 30, into which the convex band 23 of the first container 20 fits. When the second container 30 is placed inside the first container 20, the convex band 23 of the first container 20 fits into the concave band 33 of the second container 30, thereby fixing the second container 30 inside the first container 20.

[0059] The recessed band 33 and the protruding band 23 are partially cut out to form an air vent passage 21 for guiding the hot water or cold water used for hot water or cold water reconstitution in the second container 30 to the first space 40. The rest of the configuration is the same as that of the food cooking container 100 of the first embodiment shown in FIG. EXAMPLES

[0060] FIG. 7 shows a third embodiment of a food preparation container according to the present invention, in which FIG. 3(A) is a cross-sectional view taken along line AA in FIG. 3(B), and FIG. 7(B) is a top view.

[0061] The food cooking container 300 of this embodiment 3 is constructed by bonding a first container 20 and a second container 30 at their upper edges via a spacer 80, and drilling an air vent hole 24 in the upper side wall of the first container 20, which communicates with the air vent passage 21.

[0062] Here, the first container 20 may be configured so that a plurality of air vent holes 24 are provided on the periphery of the upper side wall thereof.

[0063] Furthermore, the upper edges of the first container 20 and the second container 30 may be directly bonded to each other without the spacer 80 therebetween.

[0064] The other configurations are the same as those of the foodstuff cooking containers 100 and 200 of the first and second embodiments.

[0065] According to the food cooking container 300 of the third embodiment, when the seal 70 is peeled off from the upper surface of the opening 31 by pulling the extension portion 71 of the seal 70, liquid such as hot water or cold water in the second space 50 flows through the opening 31 into the first space 40. At this time, the air in the first space 40 is released to the outside through the air vent passage 21 and the air vent hole 24, so that liquid such as hot water or cold water to be drained in the second space 50 can be easily flowed into the first space 40 through the opening 31 on the bottom surface of the second container 30, and the hot water or cold water can be drained reliably and effectively without tilting the entire container.

[0066] The present invention is not limited to the above-described embodiment, and many modifications are possible within the scope of the technical concept of the present invention using the ordinary creativity of those skilled in the art.

[0067] For example, if the water absorbing agent contained in the second space is made of a material that has a cooling effect by reacting with water, the rehydrated food in the first space can be kept in a cooled state.

[0068] Furthermore, the food cooking container of the present invention allows the food stored in the first space to be eaten without the need to discard the drained hot or cold liquid to the outside. Therefore, for example, if this food cooking container is stored in a stuffed toy or the like and carried around, it becomes possible to eat this type of food anywhere, anytime. [Explanation of symbols]

[0069] 10…Lid body 20…First container 21...Air vent passage 22…Recessed area 23…Convex belt 24…Air vent hole 30…Second container 31...Aperture 32…Convex belt 33…Recessed area 40…First space 41...Water absorbent 42...Protrusion 50…Second space 51...Food 60...Sheet member 61...Protrusion 62...Protrusion 70…Seal 71...Extension part 80...Spacer extension 100, 200, 300…Ingredients cooking containers L…Liquid

Claims

1. A food cooking container having a first container and a second container accommodated in the first container, forming a first space defined by an inner surface of the first container and a bottom surface of the second container and a second space within the second container, food to be reconstituted in hot water or water being accommodated in the second space, and a water absorbing agent that expands by absorbing a liquid to be reconstituted in hot water or water being accommodated in the first space, One or more openings formed on a bottom surface of the second container for guiding liquid poured into the second space for rehydrating the food in the second space into the first space; an air vent passage formed in a gap between the first container and the second container, for discharging air in the first space to the outside when hot water or cold water in the second space is introduced into the first space; A food cooking container comprising:

2. The air vent passage is A specific location or locations are formed in the gap between the first container and the second container.

2. The food preparation container according to claim 1.

3. The air vent passage is A meandering groove is formed in the gap between the first container and the second container.

3. The food preparation container according to claim 1 or 2.

4. The second container comprises: A convex band is formed on the outer wall of the upper peripheral portion thereof so as to protrude toward the inner wall of the first container, The first container comprises: A recessed portion into which the protruding portion is fitted is formed on the inner wall of the upper peripheral portion, The air vent passage is The convex band and the concave band are formed in the notches.

4. The food preparation container according to claim 1, wherein the food preparation container is a container for cooking food.

5. The first container comprises: A convex band is formed on the inner wall of the upper peripheral portion thereof so as to protrude toward the outer wall of the second container, The second container comprises: A recessed portion into which the protruding portion is fitted is formed on the outer wall of the upper peripheral portion, The air vent passage is The convex band and the concave band are formed in the notches.

4. The food preparation container according to claim 1, wherein the food preparation container is a container for cooking food.

6. The first container and the second container are The upper edge of the first container is bonded, and one or more air vent holes communicating with the air vent passage are formed in the upper side wall of the first container.

4. The food preparation container according to claim 1, wherein the food preparation container is a container for cooking food.

7. The second container comprises: Its bottom surface is curved 7. The food preparation container according to claim 1, wherein the food preparation container is a container for cooking food.

8. The opening includes: A flexible sheet material is provided to close the opening from the first space side by expansion of the water absorbing agent.

8. The food preparation container according to claim 1, wherein the food preparation container is a container for cooking food.

9. The sheet material is The second container has one or more protrusions that are formed corresponding to the opening at the bottom thereof and that fit into the opening when the opening is closed.

9. The food preparation vessel according to claim 8.

10. The sheet material is The water-absorbing agent-side surface has a protrusion that comes into contact with the water-absorbing material when the water-absorbing material expands.

10. The food preparation container according to claim 8 or 9.

11. The water absorbing agent is The food cooking container according to any one of claims 8 to 10, characterized in that the absorbent material has a bulging portion that comes into contact with the sheet material or a protruding portion of the sheet material when expanded.

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