JP3108004U - Food container for vacuum packaging - Google Patents

Abstract

Provided is a food container for vacuum packaging that is highly airtight and excellent in long-term storage.
The main body and the lid when a negative pressure is generated in the container in a state where the lid is attached to the main body and the vent hole 3c of the lid is closed by the closing means. The airtightness improvement means which works so as to improve the airtightness between the two is provided. An example of the airtightness improving means is a deformable O-ring 2 fitted in a circular groove 1d having a circular arc cross section formed at the upper outer corner of the main body, and the outer peripheral portion and the upper portion thereof are outside the main body, respectively. And it protrudes partially upwards, and its outer diameter is formed slightly smaller than the inner diameter of the lid. When the cover is attached to the main body, the outer peripheral protruding portion of the O-ring is elastically contracted and deformed to form a first airtight state, and the upper protruding portion of the O-ring is elastically contracted and deformed to form the first. A second airtight state that is higher than the airtight state is formed.
[Selection] Figure 1

Description

  The present invention relates to a food container. More specifically, a container containing food such as rice sterilized under high pressure and high pressure conditions has a higher airtightness when a negative pressure is generated inside due to a subsequent temperature drop. The present invention relates to a food container for a vacuum pack having a structural feature capable of maintaining a sterilized state for a long time even at room temperature.

  A so-called retort food is known as a sterilized packed food. It is manufactured by filling and sealing food such as cooked rice in a container and then sterilizing under high temperature and high pressure conditions. Since it has been sterilized at a high temperature of about 120 ° C, It can be said that it is a highly safe food because it can almost completely kill heat-resistant live bacteria. However, since the food filled and sealed in the container is subjected to high-temperature sterilization for several tens of minutes or more, there is a problem that the original taste of the food is greatly impaired. In addition, the retort sterilization treatment required several tens of minutes, and the food production efficiency was poor.

In such a situation, the method for producing aseptic packed cooked rice described in the following Patent Document 1 developed by the inventor of the present invention was to quantitatively fill the individual meal tray with the rice soaked in the washed rice and quantitatively fill the individual meal tray with the sealed chamber. Sterilized by intermittently flushing high-pressure and high-temperature saturated steam against rice, and at the same time alpha-izing the rice, then injecting cooking water and cooking, then cover the individual tray with a lid and seal tightly It is characterized by that.
Japanese Patent No. 2912876

  More specifically, with reference to FIG. 5, the method for producing packed cooked rice described in Patent Document 1 will be described. After the rice (milled rice) that has been polished and stored in a rice storage is washed by a conventional method, It is immersed by the method to obtain a predetermined moisture content (about 10 to 30%).

  On the other hand, the container 10 is oxygen resistant so as not to be softened and deformed even when exposed to a high temperature of about 130 to 150 ° C. in steam sterilization treatment, water resistance, and substantially prevent secondary contamination after hermetically sealing. A rice-containing recess 10a having a capacity necessary and sufficient for storing a portion of cooked rice to be supplied to a consumer as packed rice from a plastic material having impermeability, and a flange portion extending outward from the upper end thereof 10b is formed into a substantially dish shape or tray shape. Polypropylene is mainly used as the plastic material of the container 10, but if necessary, a laminate of polyvinylidene chloride or ethylene vinyl alcohol copolymer resin on polypropylene, polyethylene terephthalate resin, rolled aluminum foil between the front and back polypropylene layers, etc. What laminated | stacked these metal foils as a core layer, etc. can be used.

  The rice fixed-quantity filling device 11 fills the supplied container 10 with a predetermined amount of rice 7 (which has been washed and adjusted to a predetermined water content) corresponding to one serving of cooked rice.

The container 10 filled with a fixed amount of rice by the rice fixed amount filling device 11 is subjected to a surface smoothing process for smoothing the surface of the rice as required, and then a predetermined number of the pieces are put together into a batch sterilization pot 12. It is thrown. Steam from the steam generator is fed into the sterilization pot 12 through a steam supply pipe, a steam sterilization filter, a valve, and the like. In addition, a discharge pipe and a valve for discharging drain water and steam / air in the sterilization pot 12 are provided. After the predetermined number of rice fixed-filled containers 10 are completely accommodated in the sterilization kettle 12, the sterilization kettle is completely sealed, and steam is sterilized at a predetermined steam pressure (for example, about 3 to 8 kgf / cm ² ). Introduce in. At this time, since the valve of the discharge pipe is open, drain water and steam / air remaining in the sterilization pot 12 are expelled by the introduction of the steam, and are discharged out of the system through the discharge pipe.

  After this process is performed for a predetermined time (for example, about several seconds to several minutes), the valve of the discharge pipe is closed to form a sealed space in the sterilization pot 12. Since the steam supply continues even after the sterilization pot 12 is sealed, closing the valve gradually increases the steam temperature in the sterilization pot 12 as the internal pressure of the sterilization pot 12 increases. An example of the temperature rise in the sterilization pot 12 is shown in FIG. 6, which is about 60 ° C. when the valve is closed (because the remaining heat from the previous sterilization treatment remains) and over 100 ° C. in about 30 seconds. The temperature rises to about 140 ° C. after about 1 minute and 30 seconds, and this maximum temperature continues for about 30 seconds. Then, the temperature is maintained at 100 ° C. or more until about 2 minutes and 45 seconds elapse. After the container 10 accommodated in the sterilization pot 12 and the rice 7 therein are exposed to the high-temperature and high-pressure steam for a predetermined time and sterilized, the steam supply is stopped and the high-temperature and high-pressure steam in the sterilization pot 12 is stopped. Is discharged from the steam discharge pipe to complete one batch process.

  Since the container 10 is opened without being hermetically sealed at the time of the sterilization treatment in the sterilization pot 12, the high temperature condition formed in the sterilization pot 12 is directly filled with the container 10 and the rice. It is transmitted to. Therefore, even if it is a short time, by sterilizing under high temperature conditions as high as 130 to 150 ° C., the container 10 and the rice in the container are efficiently sterilized, and not only general living bacteria but also heat-resistant bacteria are substantially contained. Can be killed. At the same time, the rice in each container 10 promotes pregelatinization, water absorption, and the fragile rice structure is firm, so that in the subsequent cooking of rice, a grainy texture can be made. it can.

  After performing a short batch sterilization process in the sterilization pot 12, the rice fixed-filled container 10 is taken out from the sterilization pot 12 and filled with a predetermined amount of rice cooking water (water or hot water) from the rice cooking water filling device 13. The cooked rice water is sterilized in advance and can be adjusted to a predetermined pH. When manufacturing packed products such as red rice, mixed rice, and kakiku rice, the necessary seasoning liquid and coloring liquid are filled together with the rice cooking water.

  A region including the cooked water filling device 13 from at least the outlet of the sterilization pot 12 is accommodated in a clean booth (or clean room) 14. The clean booth 14 has a cleanness of about 100 to 1000 class. Thereby, even when miscellaneous bacteria are mixed in the rice in the container 10 at the time when it is put into the sterilizing pot 12, it is sterilized by the direct steam sterilization treatment in the sterilizing pot 12, and this is filled with the rice cooking water by the rice cooking water filling device 13. It will be maintained after processing.

  The steam rice cooker 15 may be a well-known thing, and steam-rice-cookes the rice in the container 10 filled with rice cooking water by a conventional method. As steam for cooking rice, steam at about 100 ° C. is used to cook rice deliciously and to kill microorganisms that may be attached to the container 10 and its contents as a secondary sterilization process. Can do.

  In order to save space, it is preferable to use a multi-row multi-stage gondola that is circulated for the steam rice cooker 15. That is, a multistage in which shelves that can accommodate a plurality of (for example, 4 to 10) containers 10, 10,... Are stacked in parallel in the vertical direction with a plurality of stages (for example, seven stages) spaced apart from each other. A plurality of gondola units (for example, 8 to 70 units) are used, and a multi-stage gondola is connected to a chain conveyor that is driven to circulate on a vertical plane at equal intervals. As the shelf plate that accommodates the container 10, for example, openings for fitting the container body 10a are formed for the number of trays accommodated, and the upper end flange 10b of the container is locked to the edge around the opening. What has the structure which accommodates a container in a suspended state can be used.

  When such a multi-row multi-stage gondola is used, the container 10 filled with sterilized rice and rice cooking water is moved over the steam rice cooker 15 by an arbitrary transfer device and returned. It is sent to each stage of an empty multistage gondola. And the gondola which accommodated the container 10 in all the stages is sent into the steam room of the steam rice cooker 15, and steam rice is performed for the predetermined time (for example, 25-45 minutes) while moving in a steam room.

  The steam chamber of the steam rice cooker 15 may be divided into a plurality of zones, and the temperature may be controlled independently for each zone. Thereby, optimal steam temperature can be set according to a rice cooking process.

  The gondola that has finished cooking rice is pulled up by the chain conveyor, and the trays are fed one by one onto the conveyor. The emptied gondola returns toward the entrance of the steam rice cooker 15 to prepare for the next container accommodation.

  The sealing device 16 is for sealing and sealing a lid material 17 sterilized by UV sterilization on a container containing rice steam-cooked by the steam rice cooker 15, and a known heat sealing machine can be used. If necessary, trimming means for cutting unnecessary portions of the sealed lid member 17 is attached. In order to prevent quality deterioration after hermetic sealing, the lid member 17 is preferably a film molded from a plastic material having oxygen impermeability, similar to the material of the container 10 described above, and is mainly composed of polyethylene or polypropylene. Those having easy peel properties are preferably used. The container 10 may be hermetically sealed after flushing with an inert gas such as nitrogen gas. If necessary, seal with a deoxidized material.

  Conveyance of the container 10 from the outlet of the steam rice cooker 15 to the sealing device 16 is performed by a conveyor or the like, but during this time, exposure to the outside air may cause contamination by contamination and cause secondary contamination. In order to prevent this, at least a region from the outlet of the steam rice cooker 15 to the inlet of the sealing device 16 is accommodated in a clean booth (clean room) 18. The clean booth 18 has a cleanness of about 100 to 1000 class. For example, a tunnel booth is formed between the outlet of the steam rice cooker 15 and the sealing device 16, and a clean air generator is attached to the upper center of the booth to continuously feed clean air. The inside of the clean booth 18 is maintained at a positive pressure (for example, about 0.5 to 2 mmAq higher than the external pressure), and clean air flows from the top to the bottom, from the center to the outer periphery, and on the transport conveyor in the transport direction. It is preferable to constitute so as to prevent the outside air contaminated inside from entering by flowing in the opposite direction (from the sealing device 16 to the steam rice cooker 15).

  After the container 10 is hermetically sealed by the sealing device 15, the container 10 is put into a steamer 19 and steamed for a predetermined time by a conventional method. Promote. Prior to the steaming process, reversing the hermetically sealed container facilitates equalization of the moisture content above and below the rice in the tray. After the steaming treatment, cooling is performed in order to prevent a steaming odor, but the container may be passed through the cold water tank 20 to be cooled. For the steamer 19 and the cold water tank 20, it is preferable to employ a multistage multi-row gondola similar to the steam rice cooker 15 described above to improve the processing efficiency.

  After cooling, return the inverted container to its original state, and if necessary, dry the surface, and after passing through post-processing steps such as printing of the date of manufacture and expiration date, pinhole inspection, weight inspection, Shipped as packed cooked rice 21.

  The packed cooked rice 21 produced in this way has undergone a sterilization process using high-temperature and high-pressure steam, a secondary sterilization process is also performed by the steam rice process, and there is a possibility of touching the outside air during a series of processing steps. A certain area is cut off from the outside air by the clean booths 14 and 18 and the contents are cut off from the outside air by the oxygen-impermeable container 10 and the lid member 17 to prevent secondary contamination. It can be stored for a long time (from 6 months to 1 year) even at room temperature. Therefore, if a consumer warms about 1 to 3 minutes with a microwave oven after purchase, they can easily eat rice with the same taste and texture as freshly cooked. In addition, a store such as a convenience store eliminates the loss of disposal due to excessive purchases and the loss of sales opportunities due to excessive purchases, thereby obtaining extremely large cost merit.

  In the method for producing packed cooked rice described in Patent Document 1, the container 10 is assumed to be a disposable type, and is sold in a convenience store or the like in a state of containing cooked rice for a single meal. After peeling 17 and eating cooked rice and the like, the container 10 and the lid member 17 are discarded. This is not preferable from the viewpoint of environmental problems. Furthermore, for the lid member 17, it is necessary to satisfy both the anti-trait elements of high airtightness before use and easy peelability at the time of use, but at present, compatible means have been developed that can satisfy all consumers. Absent.

  If a container that can be used repeatedly as a container 10 is developed, it is extremely effective for reducing dust and the method for producing packed rice described in Patent Document 1 can be used for school meals.

  Therefore, the subject of this invention is providing the food container for vacuum packs which can be repeatedly used in the packed rice manufacturing method of the said patent document 1. FIG.

  Another problem of the present invention is that a container containing food such as rice at a high temperature has a higher airtightness when a negative pressure is generated in the interior due to a subsequent decrease in temperature, so that aseptic conditions can be maintained for a long time even at room temperature. It is an object of the present invention to provide a food container having a structural feature that can be held by the user.

  In order to solve these problems, the present invention according to claim 1 is a food container in which food such as rice is sterilized at a high temperature, a main body providing a food storage portion, and an adherence to the main body Both the main body and the lid are integrally formed from a material having oxygen impermeability and required shape retention, and the lid communicates with the atmosphere inside the container. In the state where at least one possible vent hole is provided, a closing means for closing the vent hole is provided, and the lid body is attached to the main body and the vent hole of the lid body is closed by the closing means. A food container for a vacuum pack, characterized in that it is provided with airtightness improving means that works to improve the airtightness between the main body and the lid when a negative pressure is generated in the container due to a temperature drop. .

  The present invention according to claim 2 is the food container for vacuum pack according to claim 1, wherein the airtightness improving means is a deformation fitted into a circular groove having a circular cross section formed at an upper outer corner of the main body. The O-ring has an outer peripheral portion and an upper portion partially protruding outward and upward of the main body, respectively, and the outer diameter of the O-ring is slightly smaller than the inner diameter of the lid. When the lid is attached to the main body, the outer peripheral protruding portion of the O-ring is elastically contracted and deformed to form a first airtight state, and the temperature is lowered in the container in the first airtight state. When the accompanying negative pressure is formed, the upward projecting portion of the O-ring is elastically contracted and deformed to form a second airtight state that is higher than the first airtight state.

  According to a third aspect of the present invention, there is provided the food container for a vacuum pack according to the first or second aspect, wherein the closing means comprises a removable label seal that closes the vent hole, and the inside of the container is removed by removing the label seal. It is characterized in that the negative pressure is eliminated and the lid can be easily removed.

  ADVANTAGE OF THE INVENTION According to this invention, the food container for accommodating foodstuffs, such as rice, in the state which sterilized under the pressurized high temperature conditions and was vacuum-packed is provided. In this food container, the lid is attached to the main body while the food is kept at a high temperature, and the initial (first) airtight state is obtained at this point. When the pressure is lowered, a negative pressure is formed in the container, whereby the airtightness is further improved and the second airtight state is obtained. For this reason, even if it is left at room temperature for a long time, the sterilized state is maintained, and the long-term storage stability is excellent. As the airtightness improving means, preferably, a deformable O-ring fitted in a circular groove having a circular arc cross section formed at the upper outer corner of the main body, the outer peripheral portion and the upper portion thereof are respectively the outer side and the upper side of the main body. It is used so as to partially protrude upward. In this case, the outer diameter of the O-ring is slightly smaller than the inner diameter of the lid. Thereby, when the lid is attached to the main body, the outer peripheral protruding portion of the O-ring is elastically contracted and deformed to form a first airtight state, and in this first airtight state, a negative pressure is generated in the container. When formed, the upper protruding portion of the O-ring can be elastically contracted and deformed to form a second airtight state that is higher than the first airtight state.

  In addition, the lid of the food container of the present invention is provided with an air vent that allows the inside of the container to communicate with the atmosphere. When eating food contained in a container, it is very easy to remove the lid from the main body by removing or retracting the closing means and opening the vent hole to release the negative pressure condition in the container. It can be carried out. The label sticker displaying the product name can also be used as a closing means.

  FIG. 1 shows a food container according to an embodiment of the present invention. The food container includes a main body 1 having a food container for accommodating a sterilized food (not shown) such as rice and the like, and a gastight as described later. It comprises an O-ring 2 that functions as an improving means, a lid 3 that closes the upper end opening of the main body 1, and a label seal 4 that serves as a closing means that closes the vent hole 3 c penetrating the front and back of the lid 3. Both the main body 1 and the lid 3 are integrally molded from a plastic material having oxygen impermeability and required shape retention by a molding method such as injection molding. As such a plastic material, polypropylene is preferably used mainly. However, if necessary, a laminate of polyvinylidene chloride or ethylene vinyl alcohol copolymer resin on polypropylene, polyethylene terephthalate resin, rolled aluminum between the front and back polypropylene layers. You may use what laminated | stacked metal foils, such as foil, as a core layer.

  The main body 1 is formed in a substantially cup shape from the side surface portion 1a and the bottom surface portion 1b, and a circular groove having a circular arc cross section at the corner portion of the upper end portion 1c formed to bulge outward at the upper end of the side surface portion 1a. 1d is recessed, and an O-ring 2 having substantially the same diameter is fitted into the circumferential groove 1d. The O-ring 2 may be fixed using an adhesive so that the O-ring 2 does not leave the circumferential groove 1d. The outer portion and the upper portion of the O-ring 2 partially protrude outside and above the upper end portion 1c of the main body, respectively, and when the lid 2 is in pressure contact with the outer protruding portion and / or the upper protruding portion, as will be described later. It is elastically deformed and contracts. The lid 3 is formed in a substantially inverted dish shape from the upper surface portion 3 a and the peripheral edge portion 3 b, and the inner diameter of the peripheral edge portion 3 b is slightly smaller than the outer diameter of the O-ring 2. In this embodiment, the vent hole 3c is provided at one position in the center of the lid upper surface portion 3a, but the position, the number, the shape, and the like are arbitrary. The label sticker 4 can be printed with a product name related to food such as rice to be stored and sold in this container and other advertisements for consumers.

  This container can be used in place of the container 10 in the packed cooked rice manufacturing process shown in FIG. That is, after a predetermined amount corresponding to one serving of cooked rice (washed rice and adjusted to a predetermined moisture content) is filled into the container body 1 from the rice fixed-quantity filling device, it is sterilized in the sterilization pot 12 and cooked rice water A predetermined amount of cooking water is poured from the filling device 14 and cooked with the steam rice cooker 15. In the steps so far, as in the case of the container 10 shown in FIG. After cooking, the lid 3 is attached to the main body 1 containing freshly cooked rice by the sealing device 16. The vent hole 3c of the lid 3 is closed with a label seal 4 in advance. A joint portion between the main body 1 and the lid 3 at this time is shown in FIG. As described above, the inner diameter of the lid peripheral edge 3b is set slightly smaller than the outer diameter of the O-ring 2 fitted in the circular arc-shaped circumferential groove 1d of the upper end 1c of the main body. When attached to the main body 1, the outer protruding portion of the O-ring 2 contracts and deforms due to its elasticity, filling the gap between the upper end portion 1c of the main body and the peripheral edge portion 3b of the lid, and the required airtightness in the container. give. This is the first airtight state.

  After attaching the lid 3, when passing through the cold water tank 20 through the steaming process by the steamer 19, a negative pressure is formed as the temperature in the container decreases, so that the lid 3 is in close contact with the main body 1. The suction power of works. Even when the cold water tank 20 is not used, it is naturally cooled by being left at room temperature. Similarly, a negative pressure is formed as the temperature in the container decreases, and the lid 3 is attached to the main body 1. Suction is in the direction of close contact. For this reason, as shown in FIG. 3, in addition to the elastic deformation (contraction) of the outer protruding portion of the O-ring 2, the upper protruding portion is also elastically deformed (contracted) by being pressed by the lid upper surface portion 3a. A gap between the upper end portion 1c and the lid upper surface portion 3a is filled to provide a higher degree of airtightness in the container. This is the second airtight state, and the sterilized state can be maintained for a long time, so that the storage stability is good.

  In the above description, the lid 3 is attached immediately after performing the steps up to rice cooking. However, since the lid 3 is provided with the vent hole 3c, the vent hole 3c is used. By doing so, it is also possible to perform the process of sterilization or rice cooking in the state which attached the cover 3 to the main body 1. FIG. That is, after filling a predetermined amount of rice into the main body 1 with the rice fixed amount filling device 11, the lid 3 with the vent hole 3c opened (that is, the label seal 4 is not attached) is attached to the main body 1. The steam can be sterilized and cooked by introducing steam into the container through the vent hole 3c. In this case, after finishing the rice cooking process, the label seal 4 is pasted by the sealing device 16 to close the vent hole 3c, thereby ensuring the airtightness in the container.

  FIG. 4 shows a joint portion between a main body and a lid according to another embodiment of the present invention, and more specifically shows another example of the airtightness improving means. In this embodiment, the upper end portion 1d ′ of the double wall structure is formed at the upper end of the side surface portion 1a ′ of the main body 1 ′ to form the fitting groove 1d ′, and the upper surface portion 3a ′ of the lid 3 ′. A peripheral edge portion 3b ′ formed so as to hang from the outer peripheral edge is formed so as to be fitted in the fitting groove 1d ′. Sponge packing 2 'is stuck to the groove bottom of the fitting groove 1d'. Since the configuration other than the joint is the same as that of the above-described embodiment, illustration and description thereof are omitted.

  According to this embodiment, when the lid 3 ′ is attached to the main body 1 ′, the lid peripheral edge 3b ′ is fitted into the fitting groove 1d ′ between the double wall structures of the upper end 1d ′ of the main body. In addition to the geometric factor, the initial (first) hermetic state is obtained by the hermetic elastic engagement action of the sponge packing 2 ′ with respect to the lower end of the lid peripheral portion 3 b ′. Furthermore, when a negative pressure is formed as the temperature in the container decreases, a suction force in the direction in which the lid 3 ′ is brought into close contact with the main body 1 ′ acts, so that the lid peripheral edge 3 b ′ is in the fitting groove 1 d ′ And the lower end of the lid peripheral edge 3b ′ is strongly pressed by the sponge packing 2 ′, so that the amount of elastic deformation of the sponge packing 2 ′ is increased, and a higher (second) airtight state is formed through these. Is done.

  Although the present invention has been described in detail based on the illustrated embodiments, the present invention is not limited to these embodiments, and various modifications can be made within the scope of the invention described in the claims of the utility model registration. . For example, in the illustrated embodiment, the label seal 4 is used as a closing means for closing the vent hole 3c of the lid 3, but the airtight state when the lid 3 is attached to the main body 1 with the vent hole 3c closed. (FIGS. 2 and 3) can be substantially secured, and the negative pressure in the container can be released by opening the vent hole 3c by a required operation (removal, rotation, etc.). Any configuration and shape can be used as the closing means of the present invention.

It is sectional drawing of the food container by one Embodiment of this invention. It is a partial expanded sectional view which shows the junction part of a main body and a cover body when this food container has formed the 1st airtight state. It is a partial expanded sectional view which shows the junction part of a main body and a cover body when this food container forms the more advanced 2nd airtight state. It is a partial expanded sectional view which shows the junction part of the main body and cover body by another embodiment of this food container. It is explanatory drawing which shows the packed cooked rice manufacturing process which can apply this invention.

Explanation of symbols

DESCRIPTION OF SYMBOLS 1 Main body 1a Side surface part 1b Bottom face part 1c Upper end part 1d Circumferential groove 2 O-ring (Air-tightness improvement means)
2 'sponge packing (means to improve airtightness)
3 Lid 3a Upper surface 3b Peripheral 3c Air vent 4 Label seal (closing means)

Claims (3)

A food container in which food such as rice is stored in a pasteurized state, and has a main body that provides a food storage portion and a lid that is attached to the main body, both of which are oxygen It is formed from a material with impermeability and required shape retention, and the lid is provided with at least one vent hole that can communicate with the atmosphere inside the container, and this vent hole is closed. And when a negative pressure accompanying a temperature drop is formed in the container in a state where the lid is attached to the main body and the vent hole of the lid is closed by the closing means. A food container for a vacuum pack, characterized in that it is provided with airtightness improving means that works so as to improve airtightness between the lid and the lid. The airtightness improving means comprises a deformable O-ring fitted in a circular groove having a circular arc cross section formed at an upper outer corner of the main body, and the O-ring has an outer peripheral portion and an upper portion of the main body, respectively. The O-ring protrudes partially outward and upward, and the outer diameter of the O-ring is slightly smaller than the inner diameter of the lid. Elastically contracts and deforms to form a first airtight state, and when a negative pressure is generated in the container in accordance with a temperature drop in the first airtight state, the upward protruding portion of the O-ring is elastically contracted and deformed. The food container for vacuum packs according to claim 1, wherein a second airtight state higher than the first airtight state is formed. The said closing means consists of a removable label seal that closes the vent hole, and removing the label seal eliminates the negative pressure in the container and makes it easy to remove the lid. A food container for vacuum packaging according to 1 or 2.

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