PROBLEM TO BE SOLVED: To provide a container hardly causing burr in a formed food.SOLUTION: With reference to Fig. (1), after paste 40 for sausage is put in a first recessed part 12, a lid 20 is fitted to a container body 10. At this time, since a dam part 27 of the lid 20 enters the inside of the first recessed part 12 in a closely adhering state to the whole circumference of an inner wall 17 of an edge 16 of the first recessed part 12, the paste 40 is pushed away to the side of a second recessed part 22 so that a space formed by the first recessed part 12 and the second recessed part 22 is filled with the paste 40. In this state, when the paste 40 is heated together with the container 1, the paste 40 is expanded by heating, and the force indicated in an arrow in the drawing is applied to the dam part 27 to press the dam part 27 to a first inner wall 17, so that the paste 40 hardly leaks to the outside of the first recessed part 12 and the second recessed part 22. After the end of the heating process for the paste 40, as shown in Fig. (2), the lid 20 is removed from the container body 10 to end a process of forming a sausage 50.COPYRIGHT: (C)2014,JPO&INPIT【課題】 成形した食品にバリが生じにくくなる容器を提供する。【解決手段】 図の(1)を参照して、第1の凹部12にソーセージの生地40を入れた後、蓋体20を容器本体10に嵌合する。この際、蓋体20の堰部27が第1の凹部12の縁16の内壁17の全周に密着状態で沿うようにして第1の凹部12の内部に入り込むので、生地40が第2の凹部22の側に押しのけられ、生地40が第1の凹部12及び第2の凹部22よりなる空間に充満する。この状態で容器1ごと生地40を加熱すると、加熱により生地40が膨張し、図の矢印にて示す力が堰部27にかかり、堰部27が第1の内壁17に押さえつけられるので、第1の凹部12及び第2の凹部22の外方に生地40が漏れにくくなる。生地40の加熱工程の終了後、図の(2)に示すように、蓋体20を容器本体10から外して、ソーセージ50の成形工程を終了する。【選択図】 図12
