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WO2017010252A1 - Contenant pour condiment liquide et condiment liquide conditionné dans un contenant - Google Patents

Contenant pour condiment liquide et condiment liquide conditionné dans un contenant Download PDF

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Publication number
WO2017010252A1
WO2017010252A1 PCT/JP2016/068617 JP2016068617W WO2017010252A1 WO 2017010252 A1 WO2017010252 A1 WO 2017010252A1 JP 2016068617 W JP2016068617 W JP 2016068617W WO 2017010252 A1 WO2017010252 A1 WO 2017010252A1
Authority
WO
WIPO (PCT)
Prior art keywords
liquid seasoning
container
bottle
seasoning container
cap
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Ceased
Application number
PCT/JP2016/068617
Other languages
English (en)
Japanese (ja)
Other versions
WO2017010252A9 (fr
Inventor
崇 高山
翔太 川▲崎▼
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Kewpie Corp
Original Assignee
Kewpie Corp
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Priority claimed from PCT/JP2015/074757 external-priority patent/WO2017010020A1/fr
Application filed by Kewpie Corp filed Critical Kewpie Corp
Priority to ES16824232T priority Critical patent/ES2943634T3/es
Priority to MYPI2018700090A priority patent/MY190582A/en
Priority to EP16824232.9A priority patent/EP3321199B1/fr
Priority to JP2017528351A priority patent/JP6263674B2/ja
Priority to US15/743,188 priority patent/US20190118991A1/en
Priority to CN201680040909.7A priority patent/CN107848655B/zh
Publication of WO2017010252A1 publication Critical patent/WO2017010252A1/fr
Publication of WO2017010252A9 publication Critical patent/WO2017010252A9/fr
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/60—Salad dressings; Mayonnaise; Ketchup
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
    • B65D1/00—Rigid or semi-rigid containers having bodies formed in one piece, e.g. by casting metallic material, by moulding plastics, by blowing vitreous material, by throwing ceramic material, by moulding pulped fibrous material or by deep-drawing operations performed on sheet material
    • B65D1/02—Bottles or similar containers with necks or like restricted apertures, designed for pouring contents
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
    • B65D1/00—Rigid or semi-rigid containers having bodies formed in one piece, e.g. by casting metallic material, by moulding plastics, by blowing vitreous material, by throwing ceramic material, by moulding pulped fibrous material or by deep-drawing operations performed on sheet material
    • B65D1/32—Containers adapted to be temporarily deformed by external pressure to expel contents

Definitions

  • the present invention relates to a liquid seasoning container comprising a blow-molded bottle and a cap, and more particularly to a liquid seasoning container in which the bottle has a specific restoring force and a container-packed liquid seasoning enclosed in the container.
  • Patent Document 1 discloses a container based on a polyethylene (PE) resin and a gas barrier resin, which has a basis weight per 100 g of mayonnaise-like food of 4.0 g or less, and is light in weight with excellent moderate rigidity and handleability. Bottles have been proposed.
  • PE polyethylene
  • gas barrier resin which has a basis weight per 100 g of mayonnaise-like food of 4.0 g or less, and is light in weight with excellent moderate rigidity and handleability. Bottles have been proposed.
  • Patent Document 1 has a problem that the shape of the container is deformed as the content of mayonnaise decreases and the original aesthetics of the container are impaired.
  • PET polyethylene terephthalate
  • HDPE high-density polyethylene
  • bottles made of PET or HDPE are not supple, and when a high-viscosity liquid seasoning is added, the contents are hardly discharged until a certain force is exceeded. There was a problem that the bottle was deformed rapidly and the contents were discharged at once.
  • the present invention has been made in view of such circumstances, and the purpose of the present invention is to easily discharge even when the content of the seasoning is a liquid seasoning having a high viscosity because the bottle is deformed flexibly.
  • An object of the present invention is to provide a liquid seasoning container that does not easily deform the shape of the container even if the amount of the liquid is reduced, and does not impair the original aesthetics of the container, and a container-packed liquid seasoning enclosed in the liquid seasoning container.
  • the present invention is grasped by the following configuration.
  • the liquid seasoning container according to this application example is a liquid seasoning container composed of a bottle and a cap,
  • the seasoning filled in the liquid seasoning container is a liquid seasoning having a viscosity of 5 Pa ⁇ s to 500 Pa ⁇ s, and an initial capacity of 100 cm 3 to 700 cm 3 .
  • the bottle includes a mouth portion, a trunk portion, and a bottom portion,
  • the mouth is a part to which the cap is attached,
  • the bottom part is in an upright state with the mouth part on the upper side, and the outermost edge is a grounding part
  • the trunk includes a portion having a flat horizontal cross section in an upright state,
  • the flat portion has a short axis and a long axis perpendicular to the central axis of the bottle,
  • the surfaces intersecting the minor axis in the trunk are the front and back of the trunk
  • the bottle has a single layer structure whose main component is low density polyethylene or a multilayer structure including one or more layers whose main component is low density polyethylene,
  • the total thickness of the low-density polyethylene layer as the main component in the multilayer structure is 80% or more of the wall thickness of the bottle,
  • the inside air is sucked 10% of the initial capacity from a state where the bottle is filled with air, and the internal pressure after 30 seconds of the suction is
  • the bottle is easily deformed by being deformed flexibly, and the shape of the container is not easily deformed even when the content is reduced. It is hard to spoil the original beauty.
  • a region between the ground contact portion and a height of 2/3 of the overall height of the body portion may be the flat portion.
  • y / x 2/3 is 0 as compared with the conventional liquid seasoning container mainly composed of low density polyethylene (LDPE). Since it shows a large value of .35 to 0.65, it can be maintained in a state close to the initial shape of the container even when the content is reduced.
  • LDPE low density polyethylene
  • the body part may have a thickness of 0.4 mm or more and 1.1 mm or less in a region from the ground contact part to a height of 2/3 of the total height of the body part.
  • LDPE low-density polyethylene
  • a panel can be provided on each of the front surface and the back surface.
  • the inside of the container can flexibly cope with the pressure change by having the panel that has not been used in the container of the high-viscosity seasoning so far.
  • a second projection area obtained by projecting the panel on an orthographic projection plane that is a plane perpendicular to the minor axis may be 60% or less of a first projection area projected on the orthographic projection plane.
  • the panel may be on an imaginary line that connects an upper end and a lower end of the panel that intersects the minor axis, or on the inner side of the imaginary line.
  • the cap is closed and the panel slowly deforms outward even when the internal pressure inside the container rises due to environmental temperature or the like.
  • the internal pressure inside the container tends to return to a state close to the initial state.
  • the wall thickness in the panel is 0.5 mm or more and 1.1 mm or less, and the wall thickness at the upper end of the panel intersecting the minor axis is 0.90 mm or less, The thickness of the upper end can be made thinner than the thickness of the central portion of the panel.
  • the thickness near the upper end of the panel is relatively thin, it is easily deformed when the user presses this portion, and the contents can be sufficiently discharged even with a small force.
  • ⁇ ⁇ According to this application example, it is easy for the user to push the panel portion and to handle it. Moreover, a container is excellent in buckling strength because ratio of this distance is 1.0 or less. Further, even when the internal pressure inside the container rises due to the environmental temperature or the like, the pressure is absorbed by the deformation of the panel, so that the contents are not easily ejected when opened.
  • the height of the most recessed portion from the ground contact portion may be higher than the midpoint of the upper end and the lower end of the panel in the upright state of the bottle.
  • the container when the user puts the seasoning on a dish or the like, the container is inverted (held in an inverted state), but it is easy to hold and push out the contents.
  • the trunk portion may have irregularities on a surface below the most concave portion.
  • the upper end edge of the cap may be a position that does not contact an imaginary line connecting the upper end and the lower end of the panel that intersects the minor axis.
  • the body portion can cover at least a surface region of a height of 2/3 or less of the overall height of the body portion and a height of 10 mm or more from the ground contact portion using a heat shrink film.
  • the heat shrink film suppresses deformation that the major axis side extends even if the contents are partially discharged and the body portion is deformed. Easy to return to the initial shape.
  • the heat shrinkable film may cover the upper end of the heat shrinkable film up to the upper edge of the cap.
  • the heat shrink film has a function of preventing the tampering of the cap.
  • the seasoning is an acidic emulsified liquid seasoning obtained by emulsifying edible oil and acidic slurry
  • the heat-shrinkable film may be characterized in that the transmittance of ultraviolet rays having a wavelength of 253.7 nm is 0.1% or less.
  • the heat shrinkable film can prevent deterioration of the acidic emulsified liquid seasoning due to ultraviolet rays.
  • the initial capacity may be 500 cm 3 or less.
  • the area of the region surrounded by the upper end edge of the cap can be set larger than the area of the region surrounded by the lower end edge of the cap.
  • the cap has a finger hook portion that extends toward the upper edge in a direction along the central axis at 45 to 315 in a clockwise angle when the center of the hinge is 0- when the cap is viewed from above.
  • Have The force which presses the said finger hook part required for the said cap to open can be 20 N or less.
  • the finger hook can be easily opened in a wide range on the entire circumference of the cap, so that the user can save the trouble of checking the direction of the cap.
  • an average value of the width of the major axis from the ground contact portion to a height of 2/3 of the overall height of the trunk portion is an average value of the width of the major axis above the height of 2/3. It can be 1.4 to 1.6 times.
  • the position up to a height of 2/3 is in an inverted state at the time of use, so that a thick and easy-to-hold portion is arranged at a position higher than a dish placed on a plate at a table or the like.
  • Easy to handle In addition, relatively hard containers such as conventional PET bottles and HDPE bottles need to be changed because the part that the user picks up is hard and the area where the contents are not discharged even if pressed is large.
  • the thick and easy-to-hold part is flexible and the contents can be easily discharged.
  • the container in the inverted state exhibits a beautiful appearance.
  • the bottle is easily deformed by being deformed flexibly. It is possible to provide a liquid seasoning container that does not impair the beauty of the container and a container-packed liquid seasoning enclosed in the liquid seasoning container.
  • the discharge amount and discharge speed can be controlled with a small force with high responsiveness.
  • FIG. 1 is a front view of a liquid seasoning container concerning one embodiment, and a front view of a mouth.
  • FIG. 2 is a side view of a liquid seasoning container according to an embodiment.
  • 3 is a cross-sectional view taken along line EE in FIG. 1 of the liquid seasoning container according to one embodiment.
  • FIG. 4 is a front view showing the liquid seasoning container according to Modification 1 in an inverted state.
  • FIG. 5 is a front view showing the liquid seasoning container according to Modification 2 in an inverted state.
  • FIG. 6 is a plan view of the cap of the liquid seasoning container according to Modification 2-1.
  • FIG. 7 shows a conventional LDPE liquid seasoning container, an inverted liquid seasoning container according to an embodiment, and a modified example 2-2.
  • FIG. 8 is a diagram illustrating a conventional HDPE, PET and PP inverted liquid seasoning container and an inverted liquid seasoning container according to one embodiment.
  • FIG. 9 is a front view of the cap portion of the liquid seasoning container according to the third modification.
  • FIG. 10 is a diagram for explaining a method of measuring the pressing force of the example and the comparative example.
  • FIG. 11 is a diagram depicting the relationship between the basis weight of the liquid seasoning container and the initial capacity of the liquid seasoning according to one embodiment, the horizontal axis is the initial capacity (cm 3 ) of the liquid seasoning, and the vertical axis is The basis weight (g) excluding the mouth of the bottle was expressed.
  • the upper and lower sides of the liquid seasoning container are described as upper and lower in an upright state with the cap on top.
  • FIG. 1 is a front view of a liquid seasoning container 1 according to an embodiment and a front view of a mouth portion 11
  • FIG. 2 is a side view of the liquid seasoning container 1 according to an embodiment
  • FIG. FIG. 2 is a cross-sectional view taken along line EE in FIG. 1 of the liquid seasoning container 1 according to one embodiment.
  • the liquid seasoning container 1 includes a bottle 10 and a cap 20.
  • the bottle 10 is obtained by blow molding.
  • a known molding method such as direct blow molding, injection blow molding, injection stretch blow molding or the like can be applied.
  • the cap 20 is made of resin, and is integrally injection-molded or compression-molded with a lower part 20a fixed to the mouth part 11 of the bottle 10 and an upper part 20b that can be opened and closed with respect to the lower part 20a via a hinge 21. can get.
  • the liquid seasoning container 1 is filled with a seasoning.
  • the seasoning is a liquid seasoning having a viscosity of 5 Pa ⁇ s to 500 Pa ⁇ s and an initial capacity of 100 cm 3 to 700 cm 3 .
  • Examples of the seasoning include high-viscosity seasonings such as mayonnaise-like foods including mayonnaise, ketchup, cream, sauce, and jam.
  • the viscosity of the seasoning was measured using a BH viscometer with a rotor temperature of 20 ° and a rotational speed of 2 rpm. 6 is a value calculated from the reading when the rotor has rotated twice after the start of measurement.
  • the specific gravity of these seasonings is about 0.9 to 1.1 and around 1.0, it is possible to include those using weight (g) instead of volume (cm 3 ) as the initial capacity.
  • the initial capacity of the liquid seasoning container 1 can be at 100 cm 3 or more 500 cm 3 or less. If the initial capacity is 500 cm 3 or less, it can be stable and independent even in an inverted state.
  • the bottle 10 includes a mouth portion 11, a trunk portion 12, and a bottom portion 14.
  • the mouth part 11 is hidden behind the cap 20, it is shown in the right side of FIG.
  • Mouth Portion 11 is a part to which cap 20 is attached.
  • the upper end of the mouth part 11 has an opening (not shown).
  • a male screw is formed on the side surface of the mouth part 11 and is screwed with a female screw formed inside the lower part 20 a of the cap 20 to close the opening of the mouth part 11. Therefore, when the upper portion 20b of the cap 20 is flipped up, a discharge port (not shown) provided in the lower portion 20a communicating with the opening of the mouth portion 11 appears, and the seasoning can be discharged.
  • the bottom portion 14 is a substantially flat portion that closes the bottle 10 at the lower end of the bottle 10.
  • the bottom portion 14 is in an upright state with the mouth portion 11 as an upper side, and the outermost edge becomes the ground contact portion 15.
  • the inner portion surrounded by the ground contact portion 15 has an upper bottom shape that is slightly recessed upward.
  • a state in which the liquid seasoning container 1 is placed on a flat surface, for example, a table, with the ground contact portion 15 is an upright state.
  • the central axis X of the bottle 10 extends in the vertical direction.
  • the central axis X passes through the center of the mouth portion 11 and extends in the vertical direction in the upright state.
  • the trunk portion 12 is a cylindrical portion that extends from the opening of the mouth portion 11 toward the bottom portion 14, and is closed by the bottom portion 14.
  • the trunk portion 12 has a shoulder portion 13 above the imaginary line 16 that is 2/3 of the overall height H of the trunk portion 12.
  • the shoulder 13 gradually decreases in diameter as it goes upward.
  • the trunk portion 12 includes a portion having a flat horizontal cross section in an upright state.
  • FIG. 3 shows a flat portion of the body 12 of the EE cross section (horizontal cross section) in FIG.
  • the flat portion is formed at least in a region between the ground contact portion 15 and the 2/3 height imaginary line 16 at the total height H of the trunk portion 12.
  • the flat portion is formed in the entire region of the trunk portion 12 except for the portion connected to the mouth portion 11 of the trunk portion 12.
  • the flat portion has a short axis Q and a long axis R perpendicular to the central axis X of the bottle 10. Therefore, the short axis Q and the long axis R are orthogonal to each other.
  • the surfaces intersecting the minor axis Q in the body portion 12 are the front surface and the back surface of the body portion 12.
  • a surface intersecting with the long axis R in the body portion 12 is a side surface of the body portion 12.
  • the trunk portion 12 is formed in a substantially elliptical shape in the flat portion. And it has the panel 30 so that the area
  • the flat-shaped part should just be a shape extended long in the direction along the long axis R like FIG.
  • it may be substantially elliptical as shown in FIG. 3, may be a combination of a plurality of arcs, parabolas, etc., may be partly straight, for example, a substantially rectangular shape with chamfered corners or other substantially many shapes. It may be square.
  • the user can easily hold the liquid seasoning container 1, the user can easily push along the minor axis Q direction, and the portion that is pushed to push out the seasoning to the user It is easy to recognize.
  • the thickness of the body 12 up to 2/3 height imaginary line 16 in the total height H of the body 12 can be 0.4 mm or more and 1.1 mm or less. That is, the thickness of the trunk portion 12 is 0.4 mm or more and 1.1 mm or less even if measured at any position up to 2/3 height imaginary line 16 in the total height H of the trunk portion 12. Within the range of. Furthermore, the thickness of the trunk portion 12 up to 2/3 height imaginary line 16 in the total height H of the trunk portion 12 can be 0.4 mm or more and less than 1.05 mm, in particular, the thickness of the trunk portion 12. Can be 0.50 mm or more and 1.04 mm or less.
  • the body 12 is thicker than the conventional liquid seasoning container 1 mainly composed of low density polyethylene (LDPE), even if the contents are pushed out, the pushed parts gradually swell and return to the original contents. Can be maintained in a state close to the initial shape of the liquid seasoning container 1 (the cross section of the body 12 is flat).
  • LDPE low density polyethylene
  • the pushed parts gradually swell and return to the original contents. Can be maintained in a state close to the initial shape of the liquid seasoning container 1 (the cross section of the body 12 is flat).
  • low-density polyethylene since low-density polyethylene is used, it has flexibility even when the wall thickness is increased, and an extremely strong force is not required when pressing the body portion 12.
  • Pushing force With the bottle 10 filled with air, the front and back surfaces are pushed with a push rod having a circular pressing surface with a diameter of 10 mm in the direction parallel to the short axis, and the internal air is discharged by 10% of the initial capacity of the bottle 10.
  • the area of the first low pressing force region where the maximum pressing force when pressed until it is pressed is less than 21 N is the first projected area obtained by projecting the body 12 onto the orthographic projection plane that is a plane perpendicular to the short axis Q. It can be 40% or more and 80% or less. Note that the measurement is performed under measurement conditions of an air temperature of 25 ?.
  • the area of the second low pressing region where the maximum pressing force is less than 14N can be 50% or more and 80% or less.
  • the contents can be pushed out even if the index finger is pressed.
  • the contents can be sufficiently discharged with a relatively small force, so that it is difficult to cause a situation in which the bottles are rapidly deformed and the contents are discharged at a stroke like a PET bottle or an HDPE bottle.
  • each maximum pressing force is measured at a plurality of points (N locations) in front of the body portion 12,
  • the ratio (n / N 100 (%)) of the number of points less than the predetermined pressing force (n / N) is determined by the first low pressing force region (second low pressing force region) with respect to the first projection area. It can be calculated as an area.
  • the panel 30 is a region recessed inward from the outer shape of the body portion 12. As shown in FIG. 3, a ridge line of the panel 30 is formed at a portion where two arcs having different curvatures are connected, and the ridge line has a substantially elliptical shape that is long in the vertical direction when viewed from the front view.
  • the contour of the panel 30 appears as a ridge line, but the present invention is not limited to this, and the contour may be changed partly or gradually in the contour portion over the entire circumference (the ridge line may be blurred).
  • the second projection area obtained by projecting the panel 30 onto the orthographic projection plane that is a plane perpendicular to the short axis Q may be 60% or less of the first projection area projected onto the orthographic projection plane. Since FIG. 11 is a front view, the first and second projected areas are shown. If the area of the panel 30 occupying the trunk portion 12 is smaller than 60%, even if a part of the high-viscosity seasoning is discharged and the inside of the container becomes negative pressure, while the air is taken in from the outside by the restoring force of the panel 30 The panel 30 is easily deformed to the outside and easily returns to a state close to the initial shape of the container.
  • the panel 30 is on the imaginary line Y connecting the upper end 31 and the lower end 32 of the panel 30 that intersects the short axis Q, or on the inner side of the imaginary line Y. That is, the panel 30 is a concave portion that is recessed inside the trunk portion 12 when viewed in a longitudinal section. Even if the internal pressure inside the container rises due to environmental temperature, etc., the panel 30 is slowly deformed to the outside after the cap 12 is closed after some of the contents are discharged by pushing the body part 12 and air is sucked in instead. Thus, the internal pressure inside the liquid seasoning container 1 tends to return to a state close to the initial state. Since the panel 30 has a shape that is recessed inside the body portion 12, compared to the case where there is no panel 30, for example, the internal volume reduction when the same 5 mm is pushed increases, and the contents are easily pushed out.
  • the wall thickness in the panel 30 is 0.5 mm or more and 1.1 mm or less, and the wall thickness at the upper end 31 of the panel 30 intersecting the minor axis Q is 0.90 mm or less.
  • the thickness of the central portion 33 of the panel 30 can be made thinner. As described above, if the thickness near the upper end 31 in the panel 30 is relatively thin, it is easily deformed when the user presses this portion, and the contents can be sufficiently discharged even with a small force.
  • the thickness in the panel 30 is preferably 0.5 mm or greater and 1.05 mm or less, and the thickness at the upper end 31 is preferably 0.85 mm or less.
  • the first distance L1 between the recesses 35 where the distance between the panels 30 is the smallest is the panel.
  • the second distance L3 between the lower ends 32 of 30 can be 0.7 to 1.0.
  • the innermost recess 35 is a portion recessed in the innermost side of the panel 30 in the direction along the central axis X.
  • the height of the most recessed portion 35 from the ground contact portion 15 is higher than the height of the midpoint 34 of the upper end 31 and the lower end 32 of the panel 30 in the upright state of the bottle 10.
  • the upper end edge 23 of the cap 20 is in a position where it does not touch the imaginary line Y connecting the upper end 31 and the lower end 32 of the panel 30 intersecting the short axis Q.
  • a plurality of liquid seasoning containers 1 are packed and transported.
  • the caps 20 that are harder than the bottle 10 come into contact with each other, and the caps 20 are rubbed and scratched. Can be prevented.
  • the upper edge 23 of the cap 20 is covered with a heat-shrink film as will be described later, it is desirable in terms of commercial value that the cap 20 is not easily scratched.
  • the maximum width L5 of the ground surface of the cap 20 that is grounded when the top surface of the cap 20, that is, the liquid seasoning container 1 is inverted The ratio (L5 / L2) of the portion 12 to the maximum width L2 can be greater than 0.40, and can be greater than or equal to 0.45.
  • the maximum width L2 will be described later with reference to FIG. 4, the maximum width L2 is a portion having the maximum width in the horizontal direction in the trunk portion 12. As this ratio (L5 / L2) increases, the top of the cap 20 can support the center of gravity of the liquid seasoning container 1 when the liquid seasoning container 1 is inverted, and it is more difficult to fall.
  • the liquid seasoning container 1 is not easily collapsed and the stability in the inverted state is high. If the ratio (L5 / L2) is greater than 0.40, the inverted liquid seasoning container 1 is preferably highly stable, and if it is 0.45 or more, the stability is further enhanced.
  • the bottle 10 has a single-layer structure whose main component is low-density polyethylene (hereinafter sometimes simply referred to as “LDPE”) or a multilayer structure including one or more layers whose main component is low-density polyethylene.
  • LDPE low-density polyethylene
  • the thickness of the layer is In some cases, the total thickness is 80% or more of the wall thickness of the bottle 10.
  • the wall thickness is the thickness of the wall of the bottle 10.
  • the main component is low density polyethylene because the density is 0.910 to 0.930 (g / cm 3 , according to the former JIS K6748: 1995), and the proportion of ethylene as a monomer in the resin is 50 mol% or more. It means that 50 mass% or more of the low density polyethylene which is is.
  • the flexural modulus is 130 to 370 MPa (JIS K6922). -2 method) and is relatively flexible, and is preferable as the main component of the bottle 10.
  • the liquid seasoning container 1 sucks 10% of the initial volume from the state where the bottle 10 is filled with air, and the internal pressure 30 seconds after the suction is -1.0 kPa to -3.0 kPa (measurement)
  • the temperature of the hour is 25?). That is, it shows that when the seasoning is pushed out by 10% of the initial capacity, a pressure (hereinafter referred to as “restoring force”) is generated in which the body 12 returns to the original state.
  • restoring force a pressure
  • the body 12 quickly returns to its original shape as the restoring force increases.
  • Such a restoring force can be obtained by increasing the thickness of the body portion 12.
  • the bottle 10 is easily deformed by using LDPE and easily discharges the contents.
  • the shape of the liquid seasoning container 1 is not likely to be deformed by the restoring force of 12, and the original aesthetic appearance of the container is difficult to be damaged.
  • look of a container can be maintained if a restoring force is large, the liquid seasoning container 1 can also maintain self-supporting property.
  • it is usually not easy to make it easy to discharge the contents and to improve the restoring force after deformation.
  • the restoring force after deformation hardly occurred. This is because the wall thickness of the conventional LDPE container is too thin.
  • Such a conventional container having a very small restoring force after deformation has a tendency to easily fall over and lose its independence once the contents are discharged and deformed.
  • the idea of increasing the thickness of the body of the container to such an extent that sufficient restoring force is generated has not occurred. This is because weight reduction is promoted by reducing the thickness of the container in order to reduce the cost by reducing the raw material cost of the container.
  • the liquid seasoning container 1 can be stored in an inverted state so that the seasoning can be easily extruded.
  • the liquid seasoning container 1 has a smaller ground contact area than the bottom portion 14 and thus is more likely to fall than the upright state.
  • the liquid seasoning container 1 is quicker after deformation than the conventional LDPE container. By restoring, it can be stably stored.
  • the liquid seasoning container 1 in which the seasoning is sealed is cooled in a refrigerator, and then the contents are taken out from the refrigerator to partially discharge the contents and air is used instead. After the air has cooled, the cap is closed, and the air that was previously sucked together with the seasoning in the state of being kept at room temperature also warms and expands. Even if the cap 20 is opened, the internal positive pressure remains The twelve flat-shaped portions and / or the panel 30 are absorbed by being deformed so as to bulge outward, so that the contents are unlikely to jump out.
  • That y / x 2/3 is 0.35 to 0.65 is an indicator that the mass per unit area of the bottle is large, that is, the thickness of the portion excluding the mouth portion 11 of the bottle 10 is thick. That is.
  • the bottle 10 having the thick body portion 12 has a high restoring force, and can maintain a state close to the initial shape of the container even when the contents are reduced.
  • FIG. 4 is a front view showing the liquid seasoning container 1a according to Modification 1 in an inverted state.
  • the body portion 12 of the liquid seasoning container 1 a has irregularities 36 on the surface below the most concave portion 35 of the panel 30. Since the configuration other than the unevenness 36 is the same as that of the liquid seasoning container 1 of the embodiment, the description thereof is omitted.
  • the unevenness 36 makes it easy for the user to hold and directly feels where the container is held from the sense of touch.
  • the unevenness 36 may be a pattern, for example, a mesh pattern or a lattice pattern. Such a pattern can also exhibit a product identification function.
  • the concave depression distance or the convex protrusion distance from the surface of the body portion 12 may be 0.1 mm to 2.0 mm.
  • the unevenness 36 is provided from the ground contact portion 15 to a height of, for example, 10 mm to a height near the most concave portion 35 of the panel 30 except for the side surface.
  • the ratio of the predetermined height and width of the body portion 12 described below will be described as the liquid seasoning container 1a of the first modification, but is the same as the liquid seasoning container 1 according to the embodiment except for the unevenness 36. is there.
  • the trunk portion 12 has an average value of the width L2 of the major axis R (showing the width of the maximum width portion 18 in FIG. 4) from the ground contact portion 15 to the 2/3 height virtual line 16 at the total height H of the trunk portion 12.
  • the height can be 1.4 to 1.6 times the average value of the width L4 of the major axis R above the 2/3 height virtual line 16 (below because it is in an inverted state in FIG. 4). Since the position up to the 2/3 height virtual line 16 is in an inverted state at the time of use, a thick and easy-to-hold part will be placed at a position higher than the dish placed on the plate at the table, etc. Easy to handle for users.
  • the thick and easy-to-hold part is also flexible, and the contents can be easily discharged without changing the held part.
  • the body portion 12 has a height H1 from the upper edge 23 of the cap 20 to the maximum width portion 18 in the inverted state of the bottle 10 in the maximum width portion 18 where the width of the major axis R is maximum. It can be 1.5 to 1.7 times L2. By setting it as such a ratio, the liquid seasoning container 1a in an inverted state exhibits a beautiful appearance.
  • the liquid seasoning container 50 used in the conventional upward direction has a tabletop to pick up the thickest part (close to the center of gravity). Dishes such as dishes with dishes are in the way and require caution. Alternatively, it is necessary to hold the thin part of the liquid seasoning container 50 and change it to the thickest part to open the cap. The same applies to the liquid seasoning containers 51, 54, and 55 (Reference Examples 2, 5, and 6) shown in FIG.
  • liquid seasoning containers 52 and 53 (Reference Examples 3 and 4) shown in FIG.
  • containers made of HDPE or PET are hard, and there are only a limited number of parts that can be pressed to produce seasonings, and it is necessary to change the parts so that they can be pressed.
  • the thickest part (close to the center of gravity) is present above the tableware such as a plate.
  • the seasoning can be squeezed out by a simple process of opening the cap with the opposite hand without changing it.
  • the seasoning can be easily squeezed out by pressing anywhere on the body 12 of the imaginary line 16 having a height of 1/3 from the top.
  • FIG. 5 is a front view showing the liquid seasoning container 1b according to the modification 2-1 in an inverted state
  • FIG. 6 is a plan view of the cap 20 of the liquid seasoning container 1b according to the modification 2-1
  • 7 is a front view of the liquid seasoning container 1c according to Modification 2-2 in an upright state.
  • the trunk portion 12 is at least 2/3 of the total height of the trunk portion 12 and below the imaginary line 16 (because it is inverted in FIG. 5) and above the height of 10 mm from the grounding portion 15 (in FIG. 5).
  • the surface area between the bottom and the bottom) can be covered with the heat shrink film 40. Since the body part 12 is covered, even if the contents are partially discharged and the body part 12 is deformed, the deformation that the long axis R side tends to extend can be suppressed by the heat-shrinkable film 40. Easy to return to shape.
  • the liquid seasoning container 1b of the modified example 2-1 has the same configuration as the liquid seasoning container 1 of the embodiment except for the heat-shrinkable film 40, and the description thereof will be omitted.
  • the liquid seasoning container 1c of the modified example 2-2 is the same as the liquid seasoning container 1b of the modified example 2-1, except for the cap 20, and the description thereof is omitted.
  • the character “MAYONNAISE” displayed on the surface of the bottle 10 or the surface of the covering material (here, the heat shrink film 40) covering the surface of the bottle 10 can be upside down in the upright state of the bottle 10. That is, it is expected that the user sees the characters and places the cap 20 on the desktop or the like in an inverted state. If the closed state of the cap 20 is insufficient, the self-supporting property of the liquid seasoning container 1b becomes unstable, so that the user can be conscious of closing the cap 20 securely. Moreover, even if the liquid seasoning container 1b is displayed in an inverted state, it is easy to identify the product.
  • the area of the region surrounded by the upper end edge 23 of the cap 20 can be set larger than the area of the region surrounded by the lower end edge 24 of the cap 20 (range indicated by hatching). By doing in this way, the stability in the inverted state of the liquid seasoning container 1b improves.
  • the cap 20 extends along the central axis X within a range of 45 to 315-degree in a clockwise angle when the center of the hinge 21 is 0- when viewed from the top.
  • the finger hook portion 22 (FIG. 1) spreads toward the upper end edge 23 in the above direction.
  • the finger hook 22 can be considered as a difference in diameter between the upper edge 23 and the lower edge 24.
  • the force which pushes the finger hook part 22 required in order for the cap 20 to open can be 20 N or less. As described above, since the finger hooking portion 22 can be easily opened by being pushed over a wide range of the entire circumference of the cap 20, it is possible to save the user from checking the direction of the cap 20.
  • FIG. 9 is a front view of the cap 200 of the liquid seasoning container according to the third modification.
  • the bottle 10 below the cap 200 is omitted, it has the same structure as the liquid seasoning container 1 of the embodiment and the liquid seasoning containers 1a and 1b of the first and second modifications. Further, a portion near the upper end of the cap 200 is cut out and shown as a vertical section.
  • the heat shrink film 41 can cover the upper end of the heat shrink film 41 up to the upper edge 23 of the cap 200. By doing in this way, the heat contraction film 41 has the function of preventing the tampering of the cap 200. This is because the cap 200 cannot be opened unless the heat shrink film 41 is peeled off.
  • the cap 200 has a recess 25 formed inside the upper edge 23.
  • the recess 25 has the same configuration as the annular shape shown in FIG.
  • a circular upper surface 26 is provided further inside the recess 25.
  • the upper edge 23 is at the top, and then the upper surface 26 has the recess 25 at the lowest position.
  • the front end of the heat shrink film 41 extends beyond the upper end edge 23 of the cap 200 to the inside and extends above the recess 25. Since the user can put a finger between the heat shrink film 41 and the recess 25 when peeling the heat shrink film 41, it is easy to peel off.
  • the upper surface 26 on the inner side of the recess 25 is lower than the upper end edge 23, a gap in the height direction is generated between the heat shrink film 41 and the upper surface 26. Therefore, by inserting a finger into this gap, the heat shrink film can be easily formed. 41 can be peeled off.
  • the heat-shrinkable film 41 When the seasoning enclosed in the liquid seasoning container 1 is an acidic emulsified liquid seasoning obtained by emulsifying edible oil and acidic slurry, the heat-shrinkable film 41 has an ultraviolet light transmittance of 253.7 nm (general Measured with a UV-visible spectrophotometer, using a U-2010 manufactured by Hitachi, Ltd., with the film fixed in the sample chamber, and measuring the ratio of the light intensity transmitted through the heat shrink film 41 to the light intensity transmitted through the air. Is preferably 0.1% or less. This is because the heat-shrinkable film 41 can prevent deterioration of the acidic emulsified liquid seasoning due to ultraviolet rays.
  • the transmittance of ultraviolet rays having a wavelength of 253.7 nm to 0.1% or less it is preferable to use stretched polyester or stretched polystyrene of 0.01 mm or more as the heat shrinkable film 41. Further, the transmittance of ultraviolet rays having a length of 253.7 nm can be lowered by blending titanium oxide in the resin used for the heat shrink film 41 or printing with an ink containing titanium oxide.
  • Container-packed liquid seasoning The container-packed liquid seasoning is characterized in that it is sealed in the liquid seasoning container 1 of the above embodiment and the liquid seasoning containers 1a, 1b of the first to third modifications. Since the bottle 10 deforms smoothly when the contents are discharged, a liquid seasoning with a high viscosity can be enclosed.
  • the present invention includes configurations that are substantially the same as the configurations described in the embodiments (for example, configurations that have the same functions, methods, and results, or configurations that have the same objects and effects).
  • the invention includes a configuration in which a non-essential part of the configuration described in the embodiment is replaced.
  • the present invention includes a configuration that exhibits the same operational effects as the configuration described in the embodiment or a configuration that can achieve the same object.
  • the invention includes a configuration in which a known technique is added to the configuration described in the embodiment.
  • the present invention includes a configuration in which the configuration described in one embodiment and the configuration described in another embodiment are appropriately combined.
  • Examples 1 to 4 four types of containers having different initial capacities described in the liquid seasoning container 1 of the above embodiment were used, (1) y / x 2/3 , (2) 30 seconds elapsed after suction And (3) Form after 50% use, (4) Ease of extrusion, (5) Form after use of 50% heat-shrinkable film product, (6) Ease of extrusion of heat-shrinkable film product Went.
  • the containers of Examples 1 to 4 were the liquid seasoning containers 1 in FIG.
  • Each container of Examples 1 to 4 was obtained by direct blow molding using LDPE while adjusting the thickness of the barrel.
  • Comparative Examples 1 to 13 the same evaluations as in Examples 1 to 4 were performed using commercially available seasoning containers. Specifically, Comparative Example 1 is a container of “Kewpie Mayonnaise (“ Kewpie Mayonnaise ”is a registered trademark of Kewpie Corporation)” (content of about 130 cm 3 ) manufactured by Kewpie Corporation, and Comparative Example 2 is “Kupee Mayonnaise” (manufactured by Kewpie Corporation) ( A container having an internal volume of about 200 cm 3 , Comparative Example 3 is a container of “Kewpie Mayonnaise” (internal capacity of about 350 cm 3 ) manufactured by QP, and Comparative Example 4 is a container of “KYUPY Mayonnaise” (internal capacity of about 450 cm 3 ) manufactured by QP.
  • Kewpie Mayonnaise (“ Kewpie Mayonnaise ”is a registered trademark of Kewpie Corporation)” (content of about 130 cm 3 ) manufactured by Kewpie Corporation
  • Comparative Example 2 is “Kupee May
  • Comparative Example 5 was a container of “Kewpie Mayonnaise” (internal capacity of about 700 cm 3 ) manufactured by Kewpie Corporation, and Comparative Example 6 was a container of “Kewpie Mayonnaise” (internal capacity of about 1000 cm 3 ) manufactured by Kewpie Corporation.
  • the appearance of each container of Comparative Examples 1 to 6 is the liquid seasoning container 50 shown in FIG. 7, and each container of Comparative Examples 1 to 6 was obtained by direct blow molding using LDPE.
  • Comparative Example 7 is “Styling Sauce (“ Styling Source ”is a registered trademark of QP Corporation)” (internal capacity 280 cm 3 ), Comparative Example 8 (internal capacity about 200 cm 3 ) and Comparative Example 9 (internal capacity about 500 cm 3).
  • Comparative Example 10 is “Best Foods Real Mayonnaise” manufactured by Unilever (contents of about 591 cm 3 )
  • Comparative Example 11 is “Tomato Ketchup” (contents of about 460 cm 3 ) manufactured by Heinz
  • Example 12 was “Pizza Sauce” manufactured by Kagome (internal volume of about 160 cm 3 )
  • Comparative Example 13 was “Chocolate Syrup” manufactured by Hersheys (internal volume of about 260 cm 3 ).
  • the external appearance of the container of Comparative Example 7 is the liquid seasoning container 51 shown in FIG. 8, the external appearance of the container of Comparative Example 10 is the liquid seasoning container 52 shown in FIG.
  • each container of Comparative Examples 7 to 9 is considered to be a container directly blow-molded using HDPE.
  • Comparative Examples 10 and 11 are considered to be injection stretch blow molded containers using PET.
  • Comparative examples 12 and 13 are considered to be direct blow molded containers using PP.
  • Examples 1 to 4 are indicated by E1 to E4.
  • a broken line Ca is a relational expression derived from the results of Comparative Examples 1 to 5.
  • Comparative Examples 1 to 5 are indicated by C1 to C5.
  • the basis weight of the bottle excluding the mouth is raised to the second power.
  • the basis weight of the bottle excluding the mouth is proportional to the surface area of the bottle excluding the mouth. That is, it is proportional to the square of the length of a part of the bottle.
  • the initial capacity is a volume, it is proportional to the cube of the length of a part of the bottle. That is, even when containers of different sizes are formed, the relationship between the initial capacity x (cm 3 ) and the basis weight y (g) of the bottle excluding the mouth is indicated by y / x 2/3. It is possible to guide.
  • A A shape that is not conspicuous even if there is no dent and is the same as before use.
  • B Although a slight dent is seen, even if it inverts, a bottle does not tilt.
  • C A dent is seen and the bottle is slightly tilted when inverted.
  • D It is greatly dented, and when it is inverted, the bottle bends.
  • E It is greatly dented and the bottle has fallen without being inverted, and cannot be stably inverted.
  • Ease of Extrusion Ease of discharge when the liquid seasoning container containing mayonnaise was pushed with a finger was evaluated using the following evaluation items.
  • Pushing force distribution on the front side of the trunk part As shown in FIG. 10, the front (short axis) of the trunk part 12 of the liquid seasoning containers of Examples 1, 2, 3 and Comparative Examples 2, 4, 6, 8
  • pressing force can be expressed as pressing force with one index finger. Less than 7N: A level that is lightly pressed with a finger, 7N or more and less than 14N: The degree of pressing with a finger 14N or more and less than 21N: a level where the finger is pressed fairly strongly, 21N or more: It cannot be said that it can be pushed out with one finger.
  • Body thickness Thickness (mm) in an upright state when cut along a plane including the short axis of the bottle of Example 2 was measured.
  • the measurement location measured five places when dividing into 6 parts in the height direction of the trunk
  • Table 6 shows the measurement results. “1/6” to “5/6” in the table were the heights from the ground contact portion 15.
  • Cap release strength As shown in FIG. 6, the caps are 45-, 135-, 225-, and 315-clockwise angles when the center of the hinge 21 is 0- when the cap 20 is viewed from above.
  • the force (N) for pressing the finger hook 22 required to open the cap 20 was measured.
  • the measuring method is to fix the liquid seasoning container with the cap down by tilting it 45-degree from the vertical line.
  • a push tester having a push bar having a circular pressure surface with a diameter of 10 mm at the finger hook portion of the cap was used.
  • the push rod was pushed at a lowering speed of 32.22 mm / min to obtain the maximum pushing force (N) until the cap was released.
  • Table 7 shows the measurement results.
  • Table 9 shows the ease of falling when 18 is slowly pushed along the long axis R with a finger.
  • the difficulty of falling was evaluated in five grades A to E (A: hard to fall to E: easy to fall).
  • Examples 1 to 4 in which the ratio (L5 / L2) between the maximum width L5 of the top surface of the cap 20 and the maximum width L2 of the body portion 12 exceeded 0.40 were difficult to collapse. Further, when this ratio (L5 / L2) is 0.50 or more, the ratio is more stable.
  • width of the long axis (maximum width of the body part), L3 ... second distance, L4 ... long axis , L5: Maximum width of the top of the cap, Q: Short axis, R: Long axis, X: Central axis, Y: Virtual line

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  • Engineering & Computer Science (AREA)
  • Ceramic Engineering (AREA)
  • Mechanical Engineering (AREA)
  • Chemical & Material Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Containers Having Bodies Formed In One Piece (AREA)
  • Seasonings (AREA)
  • Details Of Rigid Or Semi-Rigid Containers (AREA)
  • Containers And Packaging Bodies Having A Special Means To Remove Contents (AREA)

Abstract

La présente invention concerne un contenant pour condiment liquide (1) comprenant une bouteille (10) et un bouchon (20). Un condiment avec lequel le contenant pour condiment liquide (1) est rempli est un condiment liquide présentant une viscosité de 5 à 500 Pa∙s. Le volume initial du contenant est de 100-700 cm3. La bouteille (10) comprend une partie goulot (11), une partie corps (12) et une partie inférieure (14). Une section transversale horizontale de la partie corps (14) dans un état vertical comprend une forme plate présentant un axe court Q et un axe long R qui sont orthogonaux par rapport à l'axe central X de la bouteille (10). La bouteille (10) présente un polyéthylène basse densité en tant que composant principal. Lorsque 10 % du volume initial de l'air à l'intérieur de la bouteille (10) dans un état complètement rempli avec de l'air sont aspirés dans la bouteille (10), la pression interne 30 secondes après l'aspiration est de -1,0 à -3,0 kPa. En conséquence, le contenu est facilement évacué par déformation élastique de la bouteille, même si le contenu est un condiment liquide présentant une viscosité élevée, et l'aspect esthétique d'origine du contenant n'est pas facilement détérioré, même si le contenu est réduit.
PCT/JP2016/068617 2015-07-10 2016-06-23 Contenant pour condiment liquide et condiment liquide conditionné dans un contenant Ceased WO2017010252A1 (fr)

Priority Applications (6)

Application Number Priority Date Filing Date Title
ES16824232T ES2943634T3 (es) 2015-07-10 2016-06-23 Recipiente de condimento líquido, y condimento líquido envasado en recipiente
MYPI2018700090A MY190582A (en) 2015-07-10 2016-06-23 Liquid condiment container, and liquid condiment packaged in container
EP16824232.9A EP3321199B1 (fr) 2015-07-10 2016-06-23 Contenant pour condiment liquide et condiment liquide conditionné dans un contenant
JP2017528351A JP6263674B2 (ja) 2015-07-10 2016-06-23 液状調味料容器及び容器詰液状調味料
US15/743,188 US20190118991A1 (en) 2015-07-10 2016-06-23 Liquid condiment container, and liquid condiment packaged in container
CN201680040909.7A CN107848655B (zh) 2015-07-10 2016-06-23 液体调味料容器及容器装液体调味料

Applications Claiming Priority (4)

Application Number Priority Date Filing Date Title
JP2015-139086 2015-07-10
JP2015139086 2015-07-10
JPPCT/JP2015/074757 2015-08-31
PCT/JP2015/074757 WO2017010020A1 (fr) 2015-07-10 2015-08-31 Contenant pour condiment liquide et condiment liquide conditionné dans le contenant

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WO2017010252A9 WO2017010252A9 (fr) 2017-08-10

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JP2020158173A (ja) * 2019-03-27 2020-10-01 キョーラク株式会社 積層剥離容器

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Publication number Priority date Publication date Assignee Title
JP2017019530A (ja) * 2015-07-10 2017-01-26 キユーピー株式会社 液状調味料容器及び容器詰液状調味料

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JP2002173123A (ja) * 2000-12-05 2002-06-18 Q P Corp 粘稠食品用容器
JP2004123190A (ja) * 2002-10-03 2004-04-22 Kao Corp ラベル付容器
JP2007062783A (ja) * 2005-08-30 2007-03-15 Kao Corp 可撓性容器
JP2007308195A (ja) * 2006-05-22 2007-11-29 Kao Corp 可撓性容器
JP2013001441A (ja) * 2011-06-20 2013-01-07 Tokan Kogyo Co Ltd 容器およびキャップ取付方法
WO2014011223A1 (fr) * 2012-07-13 2014-01-16 H. J. Heinz Company Bouteille compressible comprenant une caractéristique ornementale

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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2002173123A (ja) * 2000-12-05 2002-06-18 Q P Corp 粘稠食品用容器
JP2004123190A (ja) * 2002-10-03 2004-04-22 Kao Corp ラベル付容器
JP2007062783A (ja) * 2005-08-30 2007-03-15 Kao Corp 可撓性容器
JP2007308195A (ja) * 2006-05-22 2007-11-29 Kao Corp 可撓性容器
JP2013001441A (ja) * 2011-06-20 2013-01-07 Tokan Kogyo Co Ltd 容器およびキャップ取付方法
WO2014011223A1 (fr) * 2012-07-13 2014-01-16 H. J. Heinz Company Bouteille compressible comprenant une caractéristique ornementale

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2020158173A (ja) * 2019-03-27 2020-10-01 キョーラク株式会社 積層剥離容器

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MY190582A (en) 2022-04-27
WO2017010252A9 (fr) 2017-08-10
JPWO2017010020A1 (ja) 2017-07-13
JP5945372B1 (ja) 2016-07-05

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