Thawing container and frozen food selling system with thawing container

Abstract

To provide a thawing container which enables various frozen foods to be thawed with its excellent texture and taste being kept, and a frozen food selling system using the thawing container.SOLUTION: A thawing container is configured to have a thawing container body having an upper opening and a container lid body for closing the opening of the thawing container body which enable storage of a food to be thawed. Many protrusions are provided on a bottom surface of the thawing container body and a ceiling surface in the container lid body. The container lid body is provided with a drainage pore formed by drilling for discharging redundant water produced at thawing. A frozen food selling system using the thawing container is configured to sell a combination of the thawing container and a frozen food formed so as to conform to the shape of the thawing container or to sell the frozen food to a user who has already possessed the thawing container.SELECTED DRAWING: Figure 1

Description

[Technical Field]

[0001] The present invention relates to a thawing container that can thaw frozen foods without damaging their excellent flavor, and a frozen food sales business system centered around the thawing container. [Background technology]

[0002] The applicant of the present application has a prior invention described in Japanese Patent No. 7276925 (Patent Document 1). This prior invention constitutes a thawing container for frozen cooked rice, in which frozen cooked rice is placed inside a lidded rectangular plastic container, a porous inner bottom plate is placed on top of the container, and the entire container is inverted and heated in a microwave oven. In addition, excess moisture produced during thawing is drained to the outside through holes in the porous inner bottom plate and a container drainage passage. [Prior art documents] [Patent documents]

[0003] [Patent Document 1] Patent No. 7276925 Summary of the Invention [Problem to be solved by the invention]

[0004] Such a conventional container for thawing frozen cooked rice can discharge excess water during thawing outside the container without contacting the thawed cooked rice, thereby eliminating the problem of cooked rice containing excessive water and having a poor texture that can occur when the thawed cooked rice comes into contact with excess water generated during thawing, and achieving a plump finished product.

[0005] However, such a thawing container for frozen cooked rice has many components, such as an outer container and an inner lid part to be stored inside, which is disadvantageous in terms of manufacturing costs, and the process of storing frozen cooked rice in the container is also complicated.In addition, when storing it in a microwave oven to thaw, the operations of setting the container and inner storage lid and removing the thawed cooked rice are also complicated, which has led to the problem of resistance to easy and simple use.

[0006] Furthermore, Patent Document 1 is a thawing container specialized for frozen cooked rice, and does not have a structure that is effective for thawing other frozen foods.

[0007] In recent years, the culture of individual meals has been growing due to the diversification of lifestyles and the increase in single people. As a result, many food delivery services that allow people to enjoy a single meal more easily are being considered. For example, there are services that provide pre-prepared ingredients so that the main dish can be easily cooked using just one frying pan, and bento delivery services that offer monthly subscriptions with multiple menu options.

[0008] However, although the invention of a thawing container for thawing frozen cooked rice, such as that described in Patent Document 1, has made remarkable progress in recent years, there has been no system for providing or selling food products centered around such thawing containers. One of the reasons for this is that many thawing containers are specifically designed for frozen cooked rice and are not suitable for a variety of foods.

[0009] To solve this problem, the present invention provides a thawing container that can thaw various frozen foods while maintaining their excellent texture and flavor, and a frozen food sales system that uses the thawing container. [Means for solving the problem]

[0010] This invention is characterized in that it is composed of a thawing container body with an upper opening that allows food to be stored therein and a container lid that closes the opening of the thawing container body, and that the bottom surface of the thawing container body and the ceiling surface of the container lid are provided with a number of protrusions, and that the container lid is further provided with drainage holes for draining excess moisture generated during thawing.

[0011] Another feature of the present invention is that the numerous protrusions formed on the container lid body consist of two types of protrusions: short vertical protrusions that are vertically attached to almost the entire surface of the ceiling surface of the container lid body, and long vertical protrusions that are longer than the short vertical protrusions and are vertically attached sparsely to the ceiling surface.

[0012] Another feature of the present invention is that it provides a frozen food sales system that uses a thawing container configured to sell a combination of the thawing container and a frozen food formed to fit the shape of the thawing container, or to sell the frozen food to users who already own the thawing container. [Effects of the Invention]

[0013] According to the thawing container of the present invention, the numerous protrusions on the container lid hold the food so that the excess moisture produced when the food is thawed does not come into contact with the thawed food, thereby preventing the texture from being deteriorated by excess moisture and allowing even frozen food to be served with an excellent taste, just like freshly cooked food.

[0014] Furthermore, by combining a frozen food product shaped to fit the shape of the thawing container with the thawing container, or by selling the frozen food product alone if the thawing container is already in use, meals with excellent flavor can be easily provided. [Brief explanation of the drawings]

[0015] [Figure 1] 1 is a perspective view showing the overall configuration of a thawing container according to an embodiment of the present invention. [Figure 2] 1A and 1B are a plan view and a cross-sectional view showing the configuration of a thawing container body of a thawing container according to an embodiment of the present invention. [Figure 3] 1A and 1B are a bottom view and a cross-sectional view showing the configuration of a container lid of a thawing container according to an embodiment of the present invention; [Figure 4] 1A and 1B are a plan view and a cross-sectional view of a thawing container body showing the configuration of a thawing container provided with a partition wall according to one embodiment of the present invention. [Figure 5] 1 is an explanatory diagram showing a thawing method for thawing cooked rice in a thawing container according to an embodiment of the present invention. FIG. [Figure 6] 1 is an explanatory diagram showing a thawing method for thawing cooked rice in a thawing container according to an embodiment of the present invention. FIG. [Figure 7]1 is an explanatory diagram showing a thawing method for thawing cooked rice in a thawing container according to an embodiment of the present invention. FIG. [Figure 8] 1 is an explanatory diagram showing a thawing method for thawing cooked rice in a thawing container according to an embodiment of the present invention. FIG. [Figure 9] 1 is an explanatory diagram showing a thawing method for thawing pasta in a thawing container according to an embodiment of the present invention. FIG. [Figure 10] 1 is an explanatory diagram showing a thawing method for thawing pasta in a thawing container according to an embodiment of the present invention. FIG. [Figure 11] 1 is an explanatory diagram showing a thawing method for thawing pasta in a thawing container according to an embodiment of the present invention. FIG. [Figure 12] FIG. 1 is a perspective view showing a sales form of frozen cooked rice according to one embodiment of the present invention. DETAILED DESCRIPTION OF THE INVENTION

[0016] The gist of the present invention is that the thawing container comprises a thawing container body with an upper opening that allows the food to be thawed to be stored therein, and a container lid that closes the opening of the thawing container body, and that the bottom surface of the thawing container body and the ceiling surface of the container lid are provided with a number of protrusions, and that the container lid is further provided with drainage holes for draining excess moisture that is generated during thawing.

[0017] Another feature of the present invention is that the numerous protrusions formed on the container lid body consist of two types of protrusions: short vertical protrusions that are vertically attached to almost the entire surface of the ceiling surface of the container lid body, and long vertical protrusions that are longer than the short vertical protrusions and are vertically attached sparsely to the ceiling surface.

[0018] Another feature of the present invention is that it provides a frozen food sales system that uses a thawing container configured to sell a combination of the thawing container and a frozen food formed to fit the shape of the thawing container, or to sell the frozen food to users who already own the thawing container.

[0019] The following describes a thawing container C according to the present invention and a frozen food sales system S using the thawing container C, with reference to the drawings. The following embodiment is an example of a specific embodiment of the present invention and does not limit the technical scope of the present invention. The frozen food sales system S using the thawing container C will also be simply referred to as a sales system S.

[0020] [1. Configuration of thawing container C] First, the configuration of the thawing container C according to the present invention will be described with reference to the drawings. The thawing container C of this embodiment will be described with an approximately rectangular overall shape, but this does not necessarily have to be an approximately rectangular shape and may be a circular or polygonal shape.

[0021] FIG. 1 is a perspective view showing the overall configuration of a thawing container C according to this embodiment. FIG. 2 is a diagram illustrating the configuration of a thawing container body 1 according to this embodiment, where (a) is a plan view and (b) is a cross-sectional view taken along line AA. FIG. 3 is a diagram illustrating the configuration of a container lid 2 according to this embodiment, where (a) is a bottom view and (b) is a cross-sectional view taken along line BB. FIG. 4 is a diagram illustrating a thawing container C equipped with a partition wall 3 according to this embodiment, where (a) is a plan view of the thawing container body 1 and (b) is a cross-sectional view taken along line CC of the thawing container body 1.

[0022] As shown in FIG. 1, the thawing container C comprises a thawing container body 1 having an upper opening, and a container lid 2 that closes the upper opening of the thawing container body 1.

[0023] As shown in Fig. 2, the thawing container body 1 mainly comprises a rectangular bottom surface portion 11 and a container outer peripheral surface portion 12 that stands along the periphery of the bottom surface portion 11, forming a container with an opening 13 at the top. Food F is put in and taken out of the thawing container body 1 through the opening 13. The thawing container body 1 is made of a hard resin material.

[0024] There is no particular rule regarding the size of the thawing container body 1, but it is preferable that the minimum size be a size that can accommodate one serving of rice. Specifically, it is preferable that the minimum size is approximately 10 cm to 12 cm in square dimensions and 3 cm to 5 cm in height.

[0025] The bottom surface portion 11 is provided with a large number of cylindrical implanted protrusions 14. As shown in FIG. 2(b), the implanted protrusions 14 have rounded tips. By making the implanted protrusions 14 cylindrical and with rounded tips, they come into point contact with the food F to be thawed rather than surface contact. The implanted protrusions 14 are spaced apart by approximately 2 mm to 6 mm vertically and horizontally, so that the food F does not fall into the gaps between the implanted protrusions 14. An example of this food F is grains of cooked rice.

[0026] 2, a fitting step 15 is formed at the upper end of the container outer peripheral surface 12 to fit with the container lid 2 when the container is closed with the container lid 2. More specifically, the fitting step 15 is formed by forming a protrusion 16 along the inner edge of the upper end of the container outer peripheral edge 12.

[0027] 3, the container lid 2 is formed in a shape and size that matches the thawing container body 1 in order to cover the opening 13 of the thawing container body 1. Specifically, it is mainly formed by a ceiling portion 21 and a lid outer peripheral surface portion 22 that hangs down along the peripheral edge of the ceiling portion 21. The container lid 2 is also formed of a hard resin material, similar to the thawing container body 1.

[0028] As shown in FIG. 3(b), the ceiling portion 21 has an inclined surface that is recessed toward the approximate center, and the center portion serves as a water storage portion 23 that temporarily stores excess water W1, which will be described later.

[0029] The ceiling portion 21 is also provided with a large number of cylindrical vertical protrusions 24. The vertical protrusions 24 have rounded tips. The vertical and horizontal adjoining vertical protrusions 24 are spaced apart by approximately 2 mm to 6 mm, similar to the planted protrusions 14. There are two types of vertical protrusions: the short vertical protrusions 24a which are mainly provided, and the several long vertical protrusions 24b which are longer than the short vertical protrusions 24a and are provided on the ceiling portion 21. The effects of these two types of vertical protrusions 24 will be described later.

[0030] The lid outer peripheral surface portion 22 is formed so as to be able to fit with the fitting step portion 15 of the container outer peripheral surface portion 12. Specifically, it hangs down from the ceiling portion 21 in a shape that follows the outside of the protrusion 16 that forms the fitting step portion 15. In other words, the fitting step portion 15 and the lid outer peripheral surface portion 22 can be fitted together by the inner surface of the lid outer peripheral surface portion 22 fitting into the outer surface of the protrusion 16 of the fitting step portion 15.

[0031] The fitting structure of the thawing container body 1 and the container lid body 2 is an example described as the simplest configuration, and any shape or configuration is acceptable as long as it allows the thawing container body 1 and the container lid body 2 to be fitted together.

[0032] Additionally, a small hole is formed in the outer circumferential surface 22 of the lid at the edge where it meets the ceiling 21. This small hole functions as a drain hole 25 for draining excess moisture produced when the food F is thawed. In this embodiment, since the water storage section 23 is formed in the ceiling 21, the drain hole 25 is provided at the edge between the ceiling 21 and the outer circumferential surface 22 of the lid. However, it may be provided at a height slightly away from the ceiling 21, or a separate lid may be provided for the drain hole 25.

[0033] The thawing container C may also be designed to simultaneously freeze and store multiple foods F and thaw them all at once. In this case, it is recommended to provide a partition wall 3 on the bottom surface 11 of the thawing container body 1 and the ceiling 21 of the container lid 2, as shown in FIG.

[0034] The partition wall 3 is composed of a container partition wall 31 provided on the thawing container body 1 side and a lid partition wall provided on the container lid 2 side (not shown).

[0035] As shown in Figure 4(b), the container partition wall 31 and the lid partition wall are erected on the upper end of the embedded projection 14 of the thawing container body 1, and the lid partition wall is erected on the vertical short projection 24a of the container lid 2. By providing the partition wall 3 in this manner, a gap is formed by the embedded projection 14 and the vertical short projection 24a at the bottom or top of the partition wall 3, which does not hinder the movement of excess moisture W1 generated during thawing.

[0036] The heights of the container partition wall 31 and the lid partition wall are preferably set so that they come into contact with each other when the thawing container C is closed. At least one of the upper end of the container partition wall 31 and the lower end of the lid partition wall may be formed unevenly so that they interlock when the lid is closed. This can make the fit when the lid of the thawing container C is closed more securely.

[0037] [2. How to use thawing container C] Next, a method of using the thawing container C will be described with reference to the drawings. First, as an example of a method of using the thawing container C, a case where the food F is cooked rice f1 will be described.

[0038] 5 to 8 are diagrams illustrating a method for thawing cooked rice f1 in a thawing container C according to this embodiment. In detail, Fig. 5(a) shows a state in which cooked rice f1 is placed in the thawing container C and frozen, Fig. 5(b) shows a state in which the thawing container C is inverted for thawing, Fig. 5(c) shows a state in which the thawing container C is placed in a microwave oven M, Fig. 6(a) shows a state in which thawing has started in the microwave oven M and cooked rice f1 has fallen, Fig. 6(b) shows a state in which excess moisture W1 accumulates in the water storage section 23 during thawing, Fig. 7 shows a state in which steam W2 generated during thawing drops onto the cooked rice f1, Fig. 8(a) shows a state in which the thawing container C has been removed from the microwave oven M after thawing has been completed, Fig. 8(b) shows a state in which excess moisture W1 is being drained from the drain hole 25, and Fig. 8(c) shows a state in which the thawing container C has been inverted again after the excess moisture W1 has been drained.

[0039] As a preparation step for using the thawing container C, cooked rice f1 is frozen and stored. Specifically, cooked cooked rice f1 is placed into the thawing container body 1 through the opening 13. After a desired amount of cooked rice f1 that can be accommodated is placed in the thawing container body 1, the thawing container C is closed with the container lid 2.

[0040] At this time, the cooked rice f1 contained in the thawing container body 1 is supported by the implanted protrusions 14 formed on the bottom surface 11 of the thawing container body 1, as shown in Figure 5(a). By storing the cooked rice f1 in this state in a freezer, the cooked rice f1 freezes and hardens without coming into contact with the bottom surface 11 of the thawing container body 1.

[0041] Next, we will explain the actual thawing method. When thawing, first, the thawing container C containing the frozen cooked rice f1 is removed from the freezer. After removing the thawing container C from the freezer, it is turned upside down as shown in Figure 5(b). That is, the thawing container C is turned from its normal position P, where the thawing container body 1 is on the bottom, to its reversed position R, where the container lid 2 is on the bottom, as shown in Figure 5(b).

[0042] At this time, the cooked rice f1 frozen inside the thawing container C is frozen to the implanted protrusions 14 formed on the bottom surface part 11 of the thawing container body 1, even if the thawing container C is in the inverted position R, and does not fall to the container lid body 2 underneath.

[0043] As shown in Figure 5(c), the thawing container C is placed in a microwave oven M for heating and thawing while maintaining the inverted position R. As the cooked rice f1 begins to thaw in the microwave oven M, the ice between the cooked rice f1 and the implanted projections 14 gradually melts, and the cooked rice f1 can no longer withstand its own weight, and falls onto the container lid 2 as shown in Figure 6(a). As the cooked rice f1 falls, it is supported by the tips of the implanted projections 14, i.e., it is frozen at a point of contact, so it is difficult for the cooked rice f1 to remain on the thawing container main body 1 side.

[0044] The cooked rice f1 that has fallen to the container lid 2 side is then supported by the upwardly facing long vertical protrusions 24b. As the cooked rice f1 is thawed while being supported by the long vertical protrusions 24b, excess moisture W1 gradually occurs as the rice f1 thaws, as shown in Fig. 6(b).

[0045] The resulting excess water W1 falls to the ceiling 21 of the container lid 2. The ceiling 21 of the container lid 2 has an inclined surface that is recessed toward the center, so the fallen excess water W1 accumulates in the water reservoir 23 provided in the center.

[0046] Furthermore, as the thawing of the cooked rice f1 progresses, water vapor W2 is generated from the heated cooked rice f1. As shown in Fig. 7, this water vapor W2 adheres to the bottom surface 11 of the thawing container main body 1, that is, the ceiling surface when the thawing container C is in the inverted position R.

[0047] The water vapor W2 adhering to the bottom surface portion 11 gradually increases in volume and accumulates as water droplets W3 at the tip portions of the implanted projections 14 provided on the bottom surface portion 11. The tip portions of the implanted projections 14 are rounded, so that the water droplets W3 accumulated at the tip can easily fall off.

[0048] The water droplets W3 dripping from the tip of the implanted projection 14 fall onto the cooked rice f1 that is in the process of thawing. The water droplets W3 dripping onto the cooked rice f1 do not simply thaw the cooked rice f1, but thaw it while absorbing moisture. This makes the movement of water molecules by the microwaves of the microwave oven M more active, and the cooked rice f1 is thawed smoothly.

[0049] Furthermore, the thawing container C is designed so that excess water W1 falls off, so simply thawing the rice may result in excessive loss of water, which could impair the taste and texture. However, the water droplets W3 replenish the moisture in the cooked rice f1, so the rice can be thawed without impairing the excellent chewy texture and rich flavor of freshly cooked rice.

[0050] As the thawing of the cooked rice f1 progresses further, the cooked rice f1 gradually becomes unable to withstand its own weight, and the cooked rice f1 (rice grains) other than those directly supported by the vertical long protrusions 24b fall. The fallen cooked rice f1 (rice grains) are supported by the vertical short protrusions 24a, respectively, as shown in Figure 8(a).

[0051] As cooked rice f1 falls from the vertical long protrusions 24b to the vertical short protrusions 24a, it incorporates air, making the cooked rice f1 softer overall after thawing. Furthermore, the vertical long protrusions 24b penetrate the cooked rice f1 like a rake. Therefore, it is possible to thaw the cooked rice f1, which was in a single lump when frozen, by loosening it.

[0052] When the thawing of the cooked rice f1 is complete, the thawing container C is removed from the microwave oven M. At this time, the thawing container C is removed while maintaining the inverted position R, as shown in Figure 8(a). When the thawing container C is removed from the microwave oven M, excess water W1 generated during thawing has accumulated in the water reservoir 23 of the container lid 2.

[0053] As shown in Figure 8(b), the excess water W1 accumulated in the water storage section 23 of the container lid 2 is drained through the drain holes 25 drilled in the outer circumferential surface 22 of the container lid 2 by tilting the thawing container C. Once the excess water W1 has been drained, the thawing container C is turned upside down again and returned to the normal position P, and the container lid 2 is removed from the thawing container body 1, as shown in Figure 8(c).

[0054] The cooked rice f1 stored inside the thawing container C also falls from the container lid 2 into the thawing container body 1 when the thawing container C is returned from the reverse position R to the normal position P, so that the cooked rice f1 contains more air and is softer overall. Naturally, the vertical protrusions 24 formed on the container lid 2 also have rounded tips, which prevents the cooked rice f1 (rice grains) from remaining on the container lid 2 side.

[0055] After all the steps related to thawing have been completed, the cooked rice f1 can be transferred from the opening 13 of the thawing container body 1 returned to the normal position P directly into a dish such as a rice bowl by turning it upside down.

[0056] In the embodiment, the procedure for storing cooked rice f1 in a thawing container C and freezing it has been described, but it is not necessary to store the cooked rice f1 frozen in the thawing container C, and the thawing container C of the present invention may be used to thaw cooked rice f1 that has been previously frozen to a size that can be stored in the thawing container C. Even in this case, the procedure and method for thawing are the same, and the thawed cooked rice f1 will have the same finish as the thawed cooked rice f1 that has been stored frozen in the thawing container C.

[0057] As described above, by thawing frozen cooked rice f1 in the thawing container C of the present invention, contact between the thawed cooked rice f1 and the excess moisture W1 generated during thawing can be prevented, while the water droplets W3 dripping from above replenish the moisture and prevent excessive dryness. This makes it possible to provide thawed cooked rice f1 that contains just the right amount of moisture and maintains an excellent texture and flavor, just like freshly cooked rice.

[0058] Furthermore, frozen cooked rice f1 has clumped rice grains, so even after thawing, the whole remains clumped, making it difficult to achieve an appetizing appearance and poor texture. However, with the thawing container C of the present invention, the action of the vertical short protrusions 24a and the vertical long protrusions 24b provided on the container lid 2 and the movement of inverting the thawing container C causes the clumped cooked rice f1 to incorporate air and become loose, resulting in an overall soft, excellent texture and a good appearance.

[0059] Next, a thawing method using a thawing container C will be described with reference to the drawings, using pasta f2 as an example of the food F to be thawed. Figures 9 to 11 are diagrams illustrating a method for thawing pasta f2 using a thawing container C according to this embodiment. In detail, Figure 9(a) shows the state in which pasta f2 is placed and frozen in the thawing container C, Figure 9(b) shows the state in which the thawing container C is inverted for thawing, Figure 9(c) shows the state in which the thawing container C is placed in a microwave oven M, Figure 10(a) shows the state in which excess water W1 accumulates in the water storage section 23 during thawing, Figure 10(b) shows the state in which water vapor W2 generated during thawing drips onto the pasta f2, Figure 11(a) shows the state in which the thawing container C is removed from the microwave oven M after thawing is complete, Figure 11(b) shows the state in which excess water W1 is drained through the drain hole 25, and Figure 11(c) shows the state in which the thawing container C is inverted again after the excess water W1 has been drained.

[0060] When the food product F is pasta f2, the boiled pasta f2 is placed in a thawing container C and frozen in a freezer, just like cooked rice f1. At this time, the pasta f2 placed in the thawing container main body 1 is supported by the implanted protrusions 14 formed on the bottom surface 11 of the thawing container main body 1, as shown in Figure 9(a). By freezing in this state, the pasta f2 freezes and hardens in point contact with the implanted protrusions 14.

[0061] The method for thawing pasta f2 is the same as for cooked rice f1. Specifically, first, the thawing container C containing the frozen pasta f2 is removed from the freezer. After removing the thawing container C from the freezer, it is inverted from the normal position P to the reverse position R, as shown in Figure 9(b).

[0062] At this time, the pasta f2 frozen inside the thawing container C is frozen to the implanting projections 14 due to the moisture contained in the pasta f2.

[0063] As shown in Figure 9(c), the thawing container C is placed in a microwave oven M for heating and thawing while being kept in the inverted position R. As the thawing in the microwave begins, the ice between the pasta f2 and the implanted projections 14 gradually melts, and the pasta f2 is no longer able to withstand its own weight, and falls onto the container lid 2.

[0064] Incidentally, when pasta f2 is frozen, the noodles of pasta f2 are tangled or tightly packed together. If pasta f2 is thawed in this state by heating, there is a risk that the contact points between the noodles will stick together due to moisture produced by the pasta f2. After thawing, the noodles of pasta f2 that are stuck together may be difficult to separate even with a fork or chopsticks.

[0065] However, when the pasta f2 that has started to thaw falls toward the container lid 2, air is trapped inside the noodle mass of pasta f2, causing the noodles of pasta f2 to separate. This, together with the subsequent action of the hanging projections 24, prevents the noodles of pasta f2 from sticking together.

[0066] 10(a), the pasta f2 that has fallen to the container lid 2 is then supported by the upwardly facing long vertical protrusions 24b. As the pasta f2 is thawed while supported by the long vertical protrusions 24b, excess moisture W1 gradually occurs as the pasta f2 thaws.

[0067] The resulting excess water W1 falls to the ceiling 21 of the container lid 2. The ceiling 21 of the container lid 2 has an inclined surface that is recessed toward the center, so the fallen excess water W1 accumulates in the water reservoir 23 provided in the center.

[0068] As the thawing of the pasta f2 progresses, water vapor W2 is generated from the heated pasta f2, as shown in Figure 10(b). As a result, the surface of the pasta f2 loses moisture and becomes closer to a dry state. The generated water vapor W2 adheres to the bottom surface 11 of the thawing container body 1, i.e., the ceiling surface when the thawing container C is in the inverted position R.

[0069] The water vapor W2 adhering to the bottom surface portion 11 gradually increases in volume and accumulates as water droplets W3 at the tip portions of the implanted projections 14 provided on the bottom surface portion 11. The tip portions of the implanted projections 14 are rounded, so that the water droplets W3 accumulated at the tip can easily fall off.

[0070] The water droplets W3 dripping from the tips of the implanted projections 14 fall onto the pasta f2 that is in the process of thawing. The water droplets W3 dripping onto the pasta f2 do not simply thaw the pasta f2, but also thaw it while replenishing moisture in the surface area that is in a dry state.

[0071] As the thawing of pasta f2 progresses further, it gradually becomes unable to withstand its own weight, and the portions of pasta f2 other than those directly supported by the upright long protrusions 24b fall, as shown in Figure 11(a). The fallen portions are then supported by the upright short protrusions 24a. In other words, a movement (up-and-down movement) occurs that spreads the noodles of pasta f2 in the vertical direction.

[0072] The up and down movement caused by the difference in height between the vertical long protrusions 24b and the vertical short protrusions 24a allows the noodle block of pasta f2 to be loosened in the same way as when it falls from the thawing container body 1 side to the container lid body 2 side at the beginning of thawing.

[0073] Furthermore, when the thawing container C is heated in the microwave oven M, the excess water W1 accumulated in the water reservoir 23 of the container lid 2 is also heated, and part of it changes state to water vapor W2. That is, this water vapor W2 is added to the dripping water droplets W3 and fills the inside of the thawing container C, which is expected to have the effect of preventing the surface of the pasta f2 from drying out.

[0074] When the thawing of the pasta f2 is complete, the thawing container C is removed from the microwave oven M. At this time, the thawing container C is removed while maintaining the inverted position R, as shown in Figure 11(a). When the thawing container C is removed from the microwave oven M, excess water W1 generated during thawing has accumulated in the water reservoir 23 of the container lid 2.

[0075] 11(b), the excess water W1 accumulated in the water storage section 23 of the container lid 2 is drained through the drain holes 25 drilled in the outer circumferential surface 22 of the container lid 2 by tilting the thawing container C. After the excess water W1 has been drained, the thawing container C is turned upside down again to return to the normal position P, and the container lid 2 is removed from the thawing container body 1.

[0076] The pasta f2 contained inside the thawing container C also falls from the container lid 2 into the thawing container body 1 when the thawing container C is returned from the reverse position R to the normal position P, so that the pasta contains more air and is thawed as a whole.

[0077] Once all the thawing processes have been completed, the pasta f2 can be transferred directly upside down into a dish such as a pasta plate through the opening 13 of the thawing container body 1, which has been returned to the normal position P, as shown in Figure 11(c).

[0078] As an embodiment, boiled pasta f2 in the thawing container C has been described as an example, but as with cooked rice f1, pasta f2 that has been frozen in advance to a size that can be stored in the thawing container C can also be used to thaw with the same effect.

[0079] As described above, by thawing frozen pasta f2 in the thawing container C of the present invention, it is possible to prevent as much as possible the sticking of noodles and the drying of the surface that occurs during thawing of pasta f2, and the pasta can be thawed with the same texture and taste as after boiling.

[0080] Furthermore, while pasta f2 has been described as an example of an embodiment, the solution is not limited to pasta f2 and can be applied to other types of noodles, such as udon and soba. In particular, commercially available frozen udon noodles sold at supermarkets, convenience stores, etc., are sometimes recommended to be placed on a heat-resistant plate and thawed in a microwave oven M. However, when commercially available frozen udon noodles are placed on a heat-resistant plate and heated in a microwave oven M, no special measures are taken during thawing, which can result in uneven thawing and a deterioration in texture and flavor. This uneven thawing is thought to be caused by excess moisture W1 generated from the frozen udon accumulating on the heat-resistant plate and coming into contact with the bottom of the frozen udon, or by excess moisture being released from the top of the frozen udon due to heating during thawing.

[0081] However, the thawing container C of the present invention makes the overall moisture content uniform by replenishing moisture with water droplets W3 dripping from the top and moistening the inside of the container with water vapor W2, thereby allowing the heating effect of the microwave oven M to be exerted evenly throughout, preventing uneven thawing and providing udon noodles with excellent texture and flavor.

[0082] The main target of the thawing container C is noodles such as cooked rice f1 and pasta f2, but the implanted protrusions 14 and hanging protrusions 24 provided on the thawing container C prevent excess water W1 generated during thawing from coming into contact with the food F to be thawed, making it also advantageous for thawing fried foods such as tempura and pork cutlet.

[0083] Specifically, when a fried food is placed on a plate that makes surface contact with the food and then defrosted or heated in a microwave oven M, the resulting excess moisture W1 gets into the gap between the food and the plate. As a result, the surface of the heated fried food that comes into contact with the plate, i.e., the batter on the bottom of the fried food, becomes very moist and significantly impairs the original texture of the fried food.

[0084] Therefore, the thawing container C according to the present invention can heat the food F without causing excess water W1 to come into contact with the food, making it possible to thaw or warm the food without damaging the texture of the bottom part of the fried food.

[0085] As described above, when thawing food F, the thawing container C can thaw the food F without bringing excess moisture W1 into contact with the food F, thereby preventing deterioration of texture and taste due to excess moisture W1.

[0086] Furthermore, the vertical protrusions 24 that support the food F during thawing are composed of two types of short vertical protrusions 24a and long vertical protrusions 24b, which allows the cooked rice f1 or pasta f2 to be thawed while being loosened, making the container superior to conventional frozen food thawing containers in terms of texture and appearance.

[0087] During thawing, the implanted projections 14 located at the top of the thawing container C drop water vapor W2 generated during heating as water droplets W3 onto the food F. Furthermore, excess moisture W1 accumulated at the bottom is converted into water vapor W2 by heating in the microwave oven M, moistening the inside of the thawing container C. This prevents uneven thawing and drying of the food F due to heating in the microwave oven M, resulting in a finished product with excellent texture and flavor.

[0088] [3. About the frozen food sales system S using the thawing container C] Next, a frozen food sales system S using the thawing container C according to the present invention will be described. Fig. 12 is a perspective view showing a sales form of frozen cooked rice according to one embodiment of the present invention, Fig. 12(a) shows cooked rice f1 formed into the shape of the thawing container C and frozen, and Fig. 12(b) shows a sales form in which the frozen cooked rice f1 is stored in a bag B.

[0089] As described above, the thawing container C according to the present invention can thaw various frozen foods F while maintaining their excellent texture and flavor. Therefore, we provide a frozen food sales business that sells a combination of the thawing container C and a frozen food that fits the shape of the thawing container C, or sells a frozen food that fits the shape of the thawing container C on its own.

[0090] Specifically, the products sold are food F frozen in a thawing container C as shown in Figure 5(a), and food F shaped to fit the shape of the thawing container C as shown in Figure 12(a).

[0091] A first-time buyer purchases a frozen food product F contained in a thawing container C, i.e., a combination of the thawing container C and the frozen food product F.

[0092] For subsequent purchases, since the purchaser already owns thawing container C, it would be better to purchase frozen food F shaped to fit the shape of thawing container C, rather than a product that combines thawing container C and frozen food F.

[0093] In this way, by selling a product to purchasers that combines frozen food F with thawing container C, which allows the purchaser to thaw frozen food F optimally before eating, it is possible to build a frozen food sales business that encourages regular purchases of frozen food F.

[0094] Hereinafter, as an example of the embodiment, the cooked rice f1 will be described as a frozen food. There are several examples of the sales method, but first, the case of selling it at a restaurant will be described as an example.

[0095] There are many restaurants that are particular about the origin and variety of rice they serve. By using the thawing container C according to the present invention, it is possible to easily serve this particular rice at home.

[0096] Specifically, cooked rice f1 in a restaurant is placed in the thawing container C of the present invention and frozen to form a sales format. That is, the cooked rice f1 that a restaurant provides with care is frozen in the thawing container C, and the thawing container C is then used as a sales container and displayed in the store for sale, or the rice stored in the kitchen is advertised and sold on menus and posters.

[0097] In this case, by making the thawing container C large enough to hold one serving of cooked rice f1, it becomes easier for the purchaser to grasp the amount of cooked rice f1 contained in the thawing container C and to imagine what it will be like when actually eating it.

[0098] Furthermore, as shown in Figure 12(a), restaurants can sell cooked rice f1 formed to fit the shape of a thawing container C to those who already own a thawing container C, i.e., repeat customers. This cooked rice f1 formed to fit the shape of a thawing container C can be easily prepared by using the thawing container C owned by the restaurant as a forming tool. In this case, the implanted protrusions 14 provided on the thawing container body 1 reduce the contact area with the container, even for freshly cooked cooked rice f1, and the process can be performed without leaving any rice grains behind when removing the cooked rice after forming.

[0099] In addition, for purchasers of a product that combines a thawing container C and cooked rice f1, the method of using the thawing container C can be made known by enclosing a package or instruction manual that includes the steps to thaw the cooked rice f1 in accordance with the method of using the thawing container C described above.

[0100] The purchaser purchases cooked rice f1 combined with the thawing container C and defrosts it according to the instructions, allowing them to easily enjoy the texture and flavor of freshly cooked rice, a specialty of restaurants. Furthermore, the thawing container C can be used continuously unless damaged, so from then on, it is sufficient to simply purchase the cooked rice f1 by itself.

[0101] Restaurants can expand their business by providing customers who come to eat at their establishment with specially selected rice as a meal and then selling that rice as frozen cooked rice f1. In addition, by selling cooked rice f1 that is shaped to fit the thawing container C, repeat customers will visit the physical store, which is expected to increase sales as a food and beverage service.

[0102] Incidentally, there are other benefits to using the thawing container C of the present invention in restaurants besides the sale of cooked rice f1 and increased sales. Specifically, restaurants often use leftover cooked rice f1 after closing time as staff meals for employees. Therefore, by using the thawing container C to store leftover cooked rice f1, employees can enjoy delicious cooked rice f1 even if it is just a staff meal.

[0103] Next, we will explain the case of selling at retail stores such as supermarkets and convenience stores as an example. One of the advantages of selling at retail stores is that it allows for the sale of a variety of rice varieties. In other words, there is an advantage in that customers can select and purchase varieties that suit their tastes or that match their meal menu.

[0104] As for the sales format, similar to the restaurant mentioned above, cooked rice f1 is placed in a single serving-sized thawing container C and then frozen and sold. This allows for a new sales format for cooked rice f1 that replaces packaged rice that is heated in a microwave oven M.

[0105] In addition, cooked rice f1 (see Figure 12(a)) that has been formed so that it can be stored in the thawing container C is sold separately. In this case, by using various varieties of rice, it becomes easy for the purchaser to taste and compare the rice to find the rice that suits their taste, or to select the variety that matches the main dish of the meal.

[0106] When the thawing container C and the cooked rice f1 are sold together, they are sold with instructions on the thawing procedure, just like when sold at a restaurant. In particular, when selling these various varieties, it is considered to include information such as the heating time in the microwave oven M appropriate for each variety.

[0107] Furthermore, by including information on the characteristics of each rice variety and the dishes it is suitable for, it is possible to attract the interest of buyers. It can also help customers find their favorite rice variety and can be used as a reference for considering purchasing rice before cooking.

[0108] This type of sales format at retail stores is suitable for a society where individual meals are becoming more common in recent years. In other words, even if a family lives together due to the diversification of lifestyles, meal times may not match, so that cooked rice f1 that is as close to fresh as possible can be prepared at each individual meal time, eliminating the problem of running out of rice or having leftover rice.

[0109] Also, if you live alone, you can prepare delicious rice with minimal effort, without the hassle of cooking rice.

[0110] Next, mail order sales via the Internet or the like will be described as an example. Mail order sales can be carried out, for example, by regular purchase. That is, a purchaser can register as a member via the Internet, and the first purchase will be sent by mail in the form of a combination of the thawing container C and the cooked rice f1, and from subsequent mailings onwards, only the cooked rice f1 (see FIG. 12(a)) will be sent.

[0111] In addition, as in retail stores, it is easy to handle a variety of rice varieties, and it is conceivable that purchasers may change varieties periodically or mix several varieties when sending multiple cooked rice F1s at the same time.

[0112] This mail order sales format is more suitable for single people, as it reduces the hassle of shopping and the effort of buying heavy rice when living alone.

[0113] A more familiar sales format is vending machines that can handle frozen foods. In this case, it is possible to sell the cooked rice f1 combined with a thawing container C that can hold one serving of cooked rice f1, or to sell the cooked rice f1 alone (see Figure 12(a)).

[0114] This vending machine sales format and mail order sales format have the advantage that they allow for small-scale sales, so for example, sales can be made by individual rice producers. By having producers directly sell products that combine thawing containers C and cooked rice f1, or cooked rice f1 shaped to fit the shape of thawing containers C, in this sales format, there is also the advantage that customers can purchase with peace of mind knowing the producer. Furthermore, producers have the advantage of being able to expand their sales channels to include single people, who would be difficult to reach with regular sales by the kilogram.

[0115] Furthermore, the frozen food sales system S using the thawing container C can also be an ideal service in the field of nursing care. In particular, in the case of home nursing care, caregivers regularly perform housework in the homes they visit. Therefore, by using the thawing container C and the corresponding frozen cooked rice f1, the burden on caregivers can be reduced.

[0116] Depending on the level of care required, daily visits may not be necessary. In such cases, caregivers may prepare rice and side dishes in advance, or the care recipient may prepare simple meals themselves. Even in these cases, cooked rice (F1) with excellent texture and flavor can be easily enjoyed while reducing the work of cooking rice.

[0117] Cooked rice f1 that matches the shape of the thawing container C can be easily produced, for example, by using the thawing container C as a tool for forming cooked rice f1, as described above.

[0118] The cooked rice f1 is then thawed directly in a thawing container C. Therefore, when selling the cooked rice f1 on its own, it is preferable to use packaging that allows easy removal. For example, one possible method is to cover the cooked rice f1 with a flexible resin sheet after it is formed, or to store it in a paper or resin bag B with a resin coating on the inside, as shown in Figure 12(b).

[0119] Another possible sales format for frozen foods is to sell not only cooked rice f1 but also side dishes such as fried or stir-fried dishes. These side dishes are also frozen in a size that can be stored in the thawing container C. These frozen side dishes can be thawed in the same way as the cooked rice f1 in the thawing container C, and due to the action of the implanted protrusions 14 and the hanging protrusions 24 of the thawing container C, they do not come into contact with excess water W1 during thawing, allowing them to be served with excellent texture and flavor.

[0120] Furthermore, when selling a set of cooked rice f1 and a side dish, it is preferable to sell them in combination with a thawing container C having a partition wall 3. By selling them in this combination, the purchaser can thaw and cook the cooked rice f1 and the side dish at the same time when thawing, making it easier to prepare a meal.

[0121] In this embodiment, the frozen food F is explained by taking cooked rice f1 as an example, but it is not limited to cooked rice f1, and as mentioned above, pasta f2 or noodles such as udon may also be used.

[0122] For example, when food F is pasta f2, boiled pasta f2 that has been frozen to a size and shape that can be accommodated in the thawing container C may be sold in combination with the thawing container C or alone.

[0123] Furthermore, when serving authentic pasta f2 or when using commercially available pasta sauce or a sauce made by the purchaser, it is preferable to freeze and sell only the pasta f2, but when greater convenience is emphasized, it is also possible to freeze the pasta f2 with the sauce applied in advance.

[0124] Furthermore, when the thawing container C is configured to have a partition wall 3, it is possible to freeze the pasta f2 in one side and freeze the sauce to be mixed with the pasta f2 in the other side.

[0125] As described above, by focusing on the thawing container C, it is possible to build a frozen food sales system S that is tailored to the thawing container C and the shape of the thawing container C. This sales system S allows purchasers to easily eat food F with excellent texture and flavor, and to select meals that suit modern, diversifying lifestyles.

[0126] Furthermore, restaurants can increase sales and attract customers by selling this thawing container C and frozen food F that has been shaped to fit the thawing container C. Mail order sales on the Internet and sales formats using vending machines also make it easy to sell on a producer-by-producer basis, which can be expected to promote homemade food F and to find new sales channels.

[0127] In addition, in the frozen food sales system S using the thawing container C, by suggesting to the seller that they thaw and cook the food in single-meal units, cooking and selling more food F than necessary is prevented, which is effective in reducing food waste.

[0128] The above-described description of the thawing container C and the frozen food sales system S using the thawing container C is one example of the present invention, and the present invention is not limited to the above-described embodiment. Therefore, even if it is not the above-described embodiment, various modifications can be made depending on the design, etc., as long as they do not deviate from the technical idea of the present invention. Furthermore, the various effects described above are merely a list of preferable effects resulting from the present invention, and the effects of the present invention are not limited to those described in this embodiment. [Explanation of symbols]

[0129] C Thawing container P normal position R reverse position 1 Thawing container body 11 Bottom part 12 Container outer circumference 13 Opening 14 Implantation protrusion 15 Mating shoulder 16 Convex part 2 Container lid 21 Ceiling 22 Lid outer circumference 23 Water storage section 24 Vertical protrusion 24a Vertical short protrusion 24b Vertical long protrusion 25 Drain hole 3 Partition wall 31 Container partition wall F Food f1 rice f2 pasta B Bag body W1 Excess water W2 Water vapor W3 Water drop M microwave S Frozen Food Sales System

Claims

1. A thawing container is characterized in that it is composed of a thawing container body with an upper opening that allows the food to be thawed to be stored therein and a container lid that closes the opening of the thawing container body, and that the bottom surface of the thawing container body and the ceiling surface of the container lid are provided with a number of protrusions, and that the container lid is further provided with drainage holes for draining excess moisture generated during thawing.

2. The thawing container according to claim 1, characterized in that the numerous protrusions formed on the container lid body consist of two types of protrusions: short vertical protrusions that are vertically arranged over almost the entire surface of the ceiling surface of the container lid body, and long vertical protrusions that are longer than the short vertical protrusions and are vertically arranged sparsely on the ceiling surface.

3. 3. A frozen food sales system using a thawing container according to claim 1 or 2, configured to sell a combination of the thawing container and a frozen food formed to fit the shape of the thawing container, or to sell the frozen food to a user who already owns the thawing container.

Images