JPH0779751B2 - Container for cooked food for microwave oven and cooking method using the same - Google Patents
Container for cooked food for microwave oven and cooking method using the sameInfo
- Publication number
- JPH0779751B2 JPH0779751B2 JP60232309A JP23230985A JPH0779751B2 JP H0779751 B2 JPH0779751 B2 JP H0779751B2 JP 60232309 A JP60232309 A JP 60232309A JP 23230985 A JP23230985 A JP 23230985A JP H0779751 B2 JPH0779751 B2 JP H0779751B2
- Authority
- JP
- Japan
- Prior art keywords
- water
- oil
- food
- heat
- synthetic resin
- 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.)
- Expired - Fee Related
Links
Landscapes
- Package Specialized In Special Use (AREA)
- General Preparation And Processing Of Foods (AREA)
- Cookers (AREA)
Description
【発明の詳細な説明】 産業上の利用分野 本発明は電子加熱用調理済食品収納体、特に特定の収納
体用フィルム又はシートからなる収納体において加熱調
理時に収納体内の水蒸気圧を一定範囲内に調節するため
の水蒸気調節穴を有する調理済冷凍・冷蔵食品の電子レ
ンジ調理用食品収納体及びそれを用いた調理方法に関す
る。Description: FIELD OF THE INVENTION The present invention relates to a cooked food container for electronic heating, particularly a container made of a film or sheet for a specific container, in which the water vapor pressure in the container during heating is within a certain range. The present invention relates to a food container for microwave oven cooking of cooked frozen / refrigerated foods having a steam control hole for adjusting the temperature and a cooking method using the same.
従来の技術及び発明が解決しようとする問題点 従来より電子レンジは普及され現在では全世帯数の４割
以上の家庭が所有しているに拘らず、その活用面は極め
て少く本来の目的であるスピード加熱による便利性は生
されていない。調理・半調理食品に関しての現状を述べ
れば従来よりある冷凍加工食品の代表的なものはパン粉
付のフライ直前の肉，魚，貝類、或いは油焼き直前のハ
ンバーグ，肉ボールであり、野菜ではボイル後、そのま
ま或いは細断したコーン，人参，ポテト等であるが、こ
れらは何れも解凍をしてフライ，油焼き、或いは蒸煮行
程を再度行う型式のもので、直接、電子レンジで解凍，
加温することによるすぐ食べられるという種類のもので
はない。Problems to be Solved by Conventional Techniques and Inventions Microwave ovens have been widely used in the past, and even though they are currently owned by 40% or more of all households, their use is extremely small and their original purpose. The convenience of speed heating has not been realized. In terms of the current state of cooked and semi-cooked foods, typical frozen processed foods are meat, fish and shellfish just before frying with bread crumbs, or hamburgers and meat balls just before oil baking, and boiled vegetables. After that, they are corn, carrots, potatoes, etc. as they are or shredded, but these are all types that are thawed and fried, grilled or steamed again, directly thawed in a microwave oven,
It is not of the kind that can be eaten immediately by heating.
従来、調理済に仕上げたものを凍結させて電子レンジで
加熱をした場合、使用する容器がガラス或いはセラミッ
ク材料からなる皿状開放のためパン粉付フライものは中
心まで解凍させると表面のパン粉のコロモの水分が蒸発
して固くゴリゴリして食感は全く異質となり、更に油脂
分が表面に浮き出て味覚バランスが崩れてしまうのであ
る。又、油焼きのものも同様に表面に溶出油脂が集まり
ベタベタする外、加熱時間を長くすれば中心部も解凍す
るが表面は堅くボロボロとなってしまい異質のものとな
るのである。さらにボイル断細物を電子加熱する際は解
凍後であれば支障はないが、凍結ブロックのままでは外
側が焦げて内側は未解凍のままとなり、これは水分の多
い（水分凍結部の多い）品物程著るしい傾向にある。こ
れらは電子レンジ加熱では外側の水分が急速に失なわれ
る。即ち表面と中心部の水分蒸発のアンバランス即ち氷
結部分の誘電率と水部分の誘電率とに極端な差があるこ
とが原因であり、これが又調理食品の品質低下の要因と
もなっているのである。この様な欠点があるために調理
済冷凍食品はごく一部の品種に限られているのが現状で
ある。そして肉まん，あんまん，シュウマイ，ギョウザ
は冷凍品を自然解凍か、冷蔵に一日移しチルド状にした
後、加温のみ電子レンジで行っており、電子加熱を冷凍
加工食品に直接作用させることは殆んどなかったのであ
る。冷凍シュウマイの公知の電子加熱の方法は冷凍シュ
ウマイを皿に入れ、所定の水を加え、皿にサランラップ
（登録商標）をかぶせて行っているものであり、電子レ
ンジの機能を充分に活用しているものとは言い難いもの
である。現在この電子レンジの利用は酒，牛乳，おしぼ
り等の加温、冷凍イカ，大正エビ等の解凍といった枝葉
的利用の域を出ず、電子レンジ加熱の本来の利用として
はパン粉をつけたフライ直前の肉，魚，貝等とその加工
品及び油焼きハンバーグで、油揚げ，油焼きした調理済
の冷凍食品の調理であるが、現在はこれら電子加熱専用
包装入の調理済冷凍食品と呼ばれるものは全くなく、店
舗販売でも普通の紙皿や紙箱を使い電子レンジ加熱をし
ているものも冷凍では前記の欠点があるので、チルド
（冷蔵）ものであり、冷凍されて運ばれたものも、一度
チルド状にしてから電子レンジで加温されており、冷凍
食品の直接復元でなく電子レンジ本来の活用がなされて
いないのが現状である。そして電子加熱調理器での加熱
調理には、通常、ガラス或いはセラミック材料からなる
容器が用いられているが、ナゲット，ハンバーグなどの
油脂含有食品であるフライ食品，油焼食品では調理中に
溶出油水が取り上げる指先、或いは取り上げた容器、レ
ンジ本体に付着するため、それを洗浄しなければなら
ず、非常に手間がかかり、又、この欠点を補うために通
常、油切りとして紙、又は紙容器が使用されているが、
それらの問題点を解決するまでには到っていないのが現
状であった。これらの問題点を解決するために、先に、
本発明者らは、特定の積層シート、及び該積層シートか
らなる食品収納体を提案した（特願昭60-116542号，特
願昭60-139191号）。Conventionally, when a cooked product is frozen and heated in a microwave oven, the container used is a plate-shaped open made of glass or ceramic material. The water evaporates and becomes firm and rugged, making the texture completely different, and the oils and fats rise to the surface, degrading the taste balance. Similarly, in the case of oil-baked products, the dissolved oils and fats collect on the surface and become sticky, and if the heating time is extended, the central part also thaws, but the surface becomes stiff and tattered, and becomes heterogeneous. Furthermore, when electronically heating boiled shredded material, there is no problem if it is thawed, but if it remains frozen block the outside burns and the inside remains unthawed, which is a lot of water (lots of frozen water) Goods tend to be more remarkable. These microwave ovens rapidly lose the moisture on the outside. That is, it is caused by an imbalance of water evaporation between the surface and the central part, that is, there is an extreme difference between the permittivity of the frozen part and the permittivity of the water part, which is also a cause of deterioration of the quality of the cooked food. . Due to such drawbacks, the prepared frozen foods are currently limited to only some kinds. And for meat buns, bean paste, shumai, and gyoza, frozen products are either naturally thawed or transferred to refrigeration for a day and chilled, and then heated only in a microwave oven. It didn't happen. A known electronic heating method for frozen Shumai is to put frozen Shumai into a dish, add predetermined water, and cover the dish with Saran Wrap (registered trademark) to make full use of the function of the microwave oven. It is hard to say what is present. Currently, the use of this microwave oven does not go beyond the scope of leaf and leaf usage such as heating sake, milk, hand towels, thawing frozen squid, Taisho shrimp, etc. The original use of microwave heating is just before frying with bread crumbs. Cooking meat, fish, shellfish, etc. and their processed products and oil-baked hamburgers are used for cooking frozen foods that have been fried and oil-baked. Currently, these cooked frozen foods packaged exclusively for electronic heating are called There is no such thing, and even those that are sold in stores and heated in the microwave oven using ordinary paper plates and boxes have the above-mentioned drawbacks in freezing, so they are chilled (refrigerated) and those that are frozen and carried once After being chilled, it is heated in a microwave oven, and the actual use of the microwave oven is not achieved, not by direct restoration of frozen food. A container made of glass or a ceramic material is usually used for cooking with an electronic heating cooker. However, in fried foods and oil-baked foods such as nuggets and hamburgers, which are oil-fed foods, elution oil water during cooking is used. Since it adheres to the fingertips picked up, or to the picked up container or the main body of the microwave oven, it must be cleaned, which is very time-consuming, and in order to compensate for this drawback, paper or a paper container is usually used as an oil drainer. Is used,
The current situation is that these problems have not yet been resolved. To solve these problems, first,
The present inventors have proposed a specific laminated sheet and a food container comprising the laminated sheet (Japanese Patent Application Nos. 60-116542 and 60-139191).
これらの発明は外側層が油，水を通さない耐熱性合成樹
脂フィルム、中間層が吸水，吸油性の紙又は不織布及び
内側層が食品の加熱により溶出する油，水分を（毛細管
現象により）通すことのできる微細な孔を有する耐熱性
合成樹脂フィルムからなる積層シート、或いは前記毛細
管現象を高めるために中間紙部又は中間不織布部にさら
に微細な穴があけられている積層シートにより構成さ
れ、該シート又は蓋の部分に適数の蒸発水分調節穴が設
けられている電子加熱調理用食品収納体、及び外側層が
油，水を通さない耐熱性合成樹脂フィルム、内側層が不
織布例えば吸湿，吸油性材質の細断片物に合成樹脂の細
断片をすき加工後、加圧，加熱接着したシートからなる
積層シートにより構成され、該シート又は蓋の部分に適
数の蒸発水分調節穴が設けられている電子加熱調理用食
品収納体、及び上記電子加熱調理用食品収納体に冷凍加
工食品を入れ、密閉後、電子加熱に付し、解凍，加温を
行なうことを特徴とする電子加熱調理方法に関するもの
である。In these inventions, the outer layer is a heat-resistant synthetic resin film that is impermeable to oil and water, the middle layer is water-absorbing and oil-absorbing paper or non-woven fabric, and the inner layer is an oil and water that elutes by heating food (through capillary action). A laminated sheet made of a heat-resistant synthetic resin film having fine pores capable of being formed, or a laminated sheet having further fine holes formed in the intermediate paper portion or the intermediate nonwoven fabric portion in order to enhance the capillary phenomenon, A food container for electronic heating, in which a proper number of evaporative moisture control holes are provided in a sheet or a lid portion, an outer layer is oil, a heat-resistant synthetic resin film that does not pass water, and an inner layer is a nonwoven fabric, for example, moisture absorption, oil absorption It consists of a laminated sheet consisting of sheets that are pressed and heat-bonded after the synthetic resin fine pieces are plowed onto the fine material fine pieces, and an appropriate number of evaporative moisture control holes are provided in the sheet or lid part. An electronic heating cooking food storage body provided, and an electronic heating characterized in that frozen processed food is put into the electronic heating cooking food storage container, sealed, subjected to electronic heating, and then thawed and heated. It concerns cooking methods.
そして、これらの発明は従来の電子レンジ加熱調理の発
想は、後に詳述する本発明の収納体内に内圧をもった平
行水蒸気ふんいきをつくり電子の摩擦熱と相剰効果をも
たらす方法と全く逆の内圧はおろか容器を開放して水蒸
気を放散させる発想のものであったためその調理時間は
５分〜12分程度はかかり比較的長時間を要した。And, these inventions are completely contrary to the conventional idea of microwave oven cooking, which will be described later in detail in which the method of creating parallel steam vapor with internal pressure in the storage body of the present invention to bring about frictional heat of electrons and an additive effect. Since the internal pressure of the container was of the idea of opening the container and letting off the water vapor, the cooking time was about 5 to 12 minutes and a relatively long time was required.
本発明者らが先に提案した発明は電子レンジの実用化の
効用は調理時間の短縮を求めるものであり、その理想時
間は２〜３分である点に着目して収納体に水蒸気の調節
穴を設けること及び調節穴による内圧水蒸気ふんいきが
遊離油水分を必然的に多くする弊害を油水分吸着構造の
完成で解決し、短時間で電子加熱調理できる画期的なも
のである。The invention previously proposed by the present inventors seeks to reduce the cooking time in order to put the practical use of the microwave oven into practical use, and paying attention to the fact that the ideal time is 2 to 3 minutes, the steam is adjusted in the container. This is an epoch-making one that solves the problem that the internal pressure steam due to the provision of holes and the adjustment holes increases the amount of free oil moisture inevitably by completing the oil moisture adsorption structure, and enables electronic heating in a short time.
問題点を解決するための手段 本発明者らは、電子レンジ用調理済食品の短時間で且つ
美味の調理できる手段或いは方法について更に鋭意研究
の結果、素材として特定の積層フィルム又はシートを用
い、電子加熱するとき、該収納体内の水蒸気圧力が特定
の範囲となる水蒸気調節穴を設けたことにより、調理済
冷凍・冷蔵食品が電子レンジにより短時間で調理できる
ことを見出し、本発明に到達したものである。Means for solving the problems The present inventors have further earnestly researched means and methods for cooking delicious foods for microwave ovens in a short time, and as a result, using a specific laminated film or sheet as a material, The inventors have found that cooked frozen / refrigerated foods can be cooked in a microwave oven in a short time by providing a steam regulating hole in which the steam pressure in the storage body falls within a specific range when electronically heated. Is.
即ち本発明は、（１）外側層が油、水を通さない耐熱性
合成樹脂フィルム、中間層が吸水、吸油性の紙又は不織
布、及び内側層が食品の加熱により溶出する油、水分を
（毛細管現象により）通すことのできる微細な孔を有す
る耐熱性合成樹脂フィルムからなる積層フィルム又はシ
ート，外側層が油、水を通さない耐熱性合成樹脂フィル
ム、中間層が吸水、吸油性の紙又は不織布、及び内側層
が食品の加熱により溶出する油、水分を（毛細管現象に
より）通すことのできる微細な孔を有する耐熱性合成樹
脂フィルムからなり、該毛細管現象を高めるために該内
側層の該耐熱性合成樹脂フィルムに中間不織布部に通ず
る微細な穴が更にあけられてなる積層フィルム又はシー
ト、又は外側層が油、水を通さない耐熱性合成樹脂フィ
ルム、内側層が不織布からなる積層フィルム又はシート
からなる収納体であって、調理済食品の電子加熱時に収
納体内の圧力を1.00気圧を超え1.15気圧までに及び温度
を100℃を超え105℃までに調節できる水蒸気調節穴を有
することを特徴とする調理済冷凍・冷蔵食品の電子レン
ジ調理用食品収納体、及び（２）外側層が油、水を通さ
ない耐熱性合成樹脂フィルム、中間層が吸水、吸油性の
紙又は不織布、及び内側層が食品の加熱により溶出する
油、水分を（毛細管現象により）通すことのできる微細
な孔を有する耐熱性合成樹脂フィルムからなる積層フィ
ルム又はシート，外側層が油、水を通さない耐熱性合成
樹脂フィルム、中間層が吸水、吸油性の紙又は不織布、
及び内側層が食品の加熱により溶出する油、水分を（毛
細管現象により）通すことのできる微細な孔を有する耐
熱性合成樹脂フィルムからなり、該毛細管現象を高める
ために該内側層の該耐熱性合成樹脂フィルムに中間不織
布部に通ずる微細な穴が更にあけられてなる積層フィル
ム又はシート、又は外側層が油、水を通さない耐熱性合
成樹脂フィルム、内側層が不織布からなる積層フィルム
又はシートからなる収納体であって、調理済食品の電子
加熱時に収納体内の圧力を1.00気圧を超え1.15気圧まで
に及び温度を100℃を超え105℃までに調節できる水蒸気
調節穴を有する電子レンジ用調理済食品収納体に、調理
済み冷凍食品或は冷蔵食品を入れ、電子加熱に付し、収
納体の蒸気圧を該水蒸気調節穴からの水蒸気の吹き上げ
により1.00気圧を超え1.15気圧までの圧力とし、温度を
100℃を超え105℃までの温度に調節し、蒸気吹き上げ時
間を１〜10秒間とすることを特徴とする調理済冷凍・冷
蔵食品の電子加熱調理方法、に関する。That is, the present invention provides (1) an outer layer containing oil, a heat-resistant synthetic resin film that is impermeable to water, an intermediate layer containing water and oil-absorbent paper or nonwoven fabric, and an inner layer containing oil and water which are eluted by heating food ( Laminated film or sheet made of heat-resistant synthetic resin film having fine pores that can pass through (capillary phenomenon), outer layer is oil, heat-resistant synthetic resin film impermeable to water, intermediate layer is water-absorbing, oil-absorbing paper or The non-woven fabric and the inner layer are made of a heat-resistant synthetic resin film having fine pores through which oil and water that are eluted by the heating of food can pass (due to the capillary action). Laminated film or sheet in which heat-resistant synthetic resin film is further provided with minute holes leading to the intermediate nonwoven fabric part, or heat-resistant synthetic resin film that does not allow oil and water to pass through the outer layer and inner layer It is a container made of laminated film or sheet made of cloth, and when electronically heating cooked food, the pressure inside the container can be adjusted to more than 1.00 atm up to 1.15 atm and the temperature can be adjusted to more than 100 ℃ up to 105 ℃ Microwave cooking food container for cooked frozen / refrigerated foods having holes, and (2) outer layer is oil, water-proof heat-resistant synthetic resin film, middle layer is water-absorbing, oil-absorbing Paper or non-woven fabric, and a laminated film or sheet made of a heat-resistant synthetic resin film having fine pores through which the oil and water whose inner layer is eluted by the heating of food can pass (due to the capillary phenomenon), and the outer layer is oil and water. Heat-resistant synthetic resin film that does not pass through, paper or nonwoven fabric whose middle layer absorbs water and oil,
And the inner layer is made of a heat-resistant synthetic resin film having fine pores through which oil and water eluted by heating food (through a capillary phenomenon) can pass, and in order to enhance the capillary phenomenon, the heat resistance of the inner layer is improved. From a laminated film or sheet in which a synthetic resin film is further provided with fine holes leading to the intermediate nonwoven fabric portion, or an outer layer is oil- and water-resistant heat-resistant synthetic resin film, and an inner layer is a laminated film or sheet made of nonwoven fabric A cooker for microwave ovens that has a steam control hole that can adjust the pressure inside the storage chamber to more than 1.00 and 1.15 atm and the temperature to 100 to 105 ° C when electronically heating cooked food. Put cooked frozen food or refrigerated food into the food container, subject to electronic heating, and exceed the vapor pressure of the container by more than 1.00 atm by blowing up steam from the steam control hole to 1.15. Pressure to atmospheric pressure, temperature
The present invention relates to an electronic heating cooking method for cooked frozen / refrigerated foods, which comprises controlling the temperature to exceed 100 ° C to 105 ° C and blowing steam for 1 to 10 seconds.
本発明の食品収納体の内外層の素材は耐熱性（110℃以
上）、且つ油，水を通さない合成樹脂フィルムであって
例えばポリエステル，ポリアミド．ポリイミド，ポリア
ミドイミド，ポリプロピレン，耐熱性ポリエチレン等及
びそれらの混合物であり、ポリエチレンテレフタレー
ト,6−ナイロン,66−ナイロン，延伸・未延伸ポリプロ
ピレン（OPP,CPP），高密度ポリエチレン，中密度ポリ
エチレン，低密度ポリエチレン（HD,MD,LD）等を挙げる
ことができる。The material for the inner and outer layers of the food container of the present invention is a synthetic resin film that is heat resistant (110 ° C. or higher) and is impervious to oil and water, such as polyester or polyamide. Polyimide, polyamide imide, polypropylene, heat resistant polyethylene, etc. and mixtures thereof, such as polyethylene terephthalate, 6-nylon, 66-nylon, stretched / unstretched polypropylene (OPP, CPP), high density polyethylene, medium density polyethylene, low density Examples thereof include polyethylene (HD, MD, LD).
前記合成樹脂フィルムを内外層とし、中間層を紙又は不
織布或いは不織布を内層とする三層或いは二層からなる
積層シート（又はフィルム）である。A laminated sheet (or film) comprising three layers or two layers in which the synthetic resin film is the inner and outer layers and the intermediate layer is paper or nonwoven fabric or the nonwoven fabric is the inner layer.
収納体としては袋，カップ，トレイ等食品を収納・密封
できるものであればいずれの形態のものでも構わない。The container may be in any form such as a bag, cup or tray as long as it can store and seal food.
本発明で重要なことは、食品が収納され、加熱された
際、食品から発生する蒸気により前記特定の積層フィル
ムまたはシートからなる収納体が1.00気圧を超え1.15気
圧まで及び100℃を超え105℃の温度までに調節されるこ
とである。Important in the present invention, food is stored, when heated, the container consisting of the specific laminated film or sheet by steam generated from the food exceeds 1.00 atm to 1.15 atm and 100 ℃ over 105 ℃. It is to be adjusted to the temperature of.
この加熱調理時の収納体の水蒸気圧の調節により、電子
レンジから発射される超短波が食品に吸収され、食品中
の分子が振動して発生する摩擦熱による加熱解凍作業を
収納体内の均一の水蒸気圧ふんいき中で行うことがで
き、前記内圧平行水蒸気ふんいきが発生しない開放機構
（内圧のない場合）と比較し調理所要時間が３〜５割
（1.5〜２倍）短縮され、特に誘電力率の極端に低い氷
を解凍する場合は６〜７割（２〜３倍）の高短縮効果が
奏せられる。By adjusting the water vapor pressure of the container during this cooking, the microwaves emitted from the microwave oven are absorbed in the food, and the heat and thaw work due to the frictional heat generated by the vibration of the molecules in the food It can be carried out under pressure, and the cooking time is shortened by 30 to 50% (1.5 to 2 times) compared to the opening mechanism (without internal pressure) that does not generate parallel pressure steam. When thawing ice with an extremely low rate, a high shortening effect of 60 to 70% (2 to 3 times) can be achieved.
さらにこの水蒸気圧を選択することにより、一定の味覚
の維持が可能となるのである。Furthermore, by selecting this water vapor pressure, it becomes possible to maintain a constant taste.
この蒸気圧の調節には収納体の一部に水蒸気調節穴を設
けるのである。この水蒸気調節穴の大きさ、型及び数
は、収納体の大きさ（容積）調理する食品により即ち食
品に含まれる水分、特に誘電率の極端に異なる氷結部分
より大略計算して求めることができる。勿論食品の成
分，構成である炭水化物・蛋白質・灰分・油分等で、食
品毎の微調節は必要であるが、通常袋物は、縦80mm×18
0mmの場合はその全容積はモール部を除き300ccでありこ
の穴の口径は0.5mm〜2mmで穴の数は３〜６箇である。For adjusting the vapor pressure, a water vapor adjusting hole is provided in a part of the container. The size, type, and number of the water vapor control holes can be obtained by roughly calculating the size (volume) of the container depending on the food to be cooked, that is, the water content in the food, especially the frozen portion having extremely different dielectric constant. . Of course, it is necessary to make fine adjustments for each food, such as carbohydrates, proteins, ash, oil, etc., which are the ingredients and composition of foods, but usually bags are 80mm long x 18mm.
In the case of 0 mm, the total volume is 300 cc except the molding, the diameter of this hole is 0.5 mm to 2 mm, and the number of holes is 3 to 6.
又カツプ，トレイの場合も300ccの内容積では袋に準じ
た0.5mm〜2mmの穴で３〜６箇である。この収納体内の蒸
気圧が1.00気圧を超え1.15気圧まで、温度として100℃
を超え105℃までの範囲外の場合、即ち1.00気圧以下の
場合は短時間分秒調理を目的とする電子加熱調理、特に
冷凍状態からでは氷結部分の誘電率の極端な差が原因で
未解凍部分が残り食するに耐えないものとなる。In the case of cups and trays, the internal volume of 300 cc is 3 to 6 holes with 0.5 mm to 2 mm, which is similar to the bag. The vapor pressure inside this container exceeds 1.00 atm up to 1.15 atm, and the temperature is 100 ° C.
If the temperature is out of the range of over 105 ° C, that is, if it is 1.00 atm or less, it is not thawed due to the extreme difference in the permittivity of the frozen part, especially from the frozen state. The part will not be able to endure eating.
又1.15気圧，温度として105℃超えると経済性，実用性
のある収納体では調節穴部の穴域はシール部が破損し開
放状態となる本発明の特長である電子の摩擦熱を内圧水
蒸気ふんいきで行なう目的を果すことができず、好まし
くない。Also, when the container exceeds 1.15 atm and temperature of 105 ° C, it is economical and practical, and the sealing hole is broken in the hole area of the control hole, resulting in an open state. It is not preferable because the purpose of doing it suddenly cannot be achieved.
調節穴の形状は普通は円形であるが、Ｘ印及びＶ印の切
込みを設け、噴射蒸気によりＸ印部Ｖ印の切込みを押上
げ調製する方法も含まれる。The shape of the adjusting hole is usually circular, but a method of providing cuts of X mark and V mark and pushing up and adjusting the cut of V mark of X mark is also included.
この穴のあけ方は単一袋の場合は製袋後上下運動の金属
針又は金属加熱針によりあけ、又大量生産の場合は自動
製袋即収納食品パックの際、上記と同様な針のクランク
運動であけることができる。This hole can be opened with a metal needle or a metal heating needle that moves up and down after bag making in the case of a single bag, and in the case of mass production, automatic bag making immediately stores food packs with the same needle crank as above. You can exercise.
又、前記本発明の水蒸気圧の調節にあたり、調節穴にシ
ール又はラツプ掛を行ない衛生面，凍結時の水分蒸発を
防止して電子レンジ調理の時にこれを除き前記の目的圧
力に調節することもできる。又、この収納体に設けられ
た水蒸気圧調節穴のシール或いはラップで閉鎖される方
法の適用が可能なので例えば一般に行われている塩分・
PH・安定剤の活用或いは一部の食品に行われている電子
レンジ加熱殺菌方法を本収納体内に食品を入れ水蒸気調
節穴を利用した方法で行い要冷蔵型体或いは常温型体と
し、保管或いは流通面に役立てることができる。又、本
収納体は、従来行われている高圧レトルト殺菌（低圧を
含む）方法により長期保存殺菌を行ったものを殺菌され
た収納体内に再収納するか或は本収納体を耐レトルト材
質で構成し、レトルト作業後適正な調節穴を設ける等の
利用方法を適用することも可能である。Further, in adjusting the water vapor pressure of the present invention, it is also possible to seal or lap the adjusting hole to prevent hygiene and prevent evaporation of water during freezing to remove the water vapor when cooking in a microwave oven and adjust the above-mentioned target pressure. it can. Further, it is possible to apply a method of closing the water vapor pressure adjusting hole provided in the container with a seal or a wrap, so that, for example, commonly used salt
Use the PH / stabilizer or the microwave heating sterilization method that is used for some foods by putting the food in the main body and using the water vapor adjustment hole to make it a refrigerating type or room temperature type, storing or It can be used for distribution. In addition, this container can be re-stored in a sterilized container after long-term storage sterilization by the conventional high pressure retort sterilization method (including low pressure), or this container can be made of retort resistant material. It is also possible to apply the method of utilization, such as configuring and providing an appropriate adjustment hole after the retort work.
本発明は収納体に設けられた調節穴により収納食品の電
子加熱時間の短縮に大きな効果がある点は何れの調理済
食品の実験においても1.5倍〜３倍の短縮ができること
により明白である。更に詳細な実験例より収納食品の温
度及び素材構成により電子加熱時の発生蒸気量と発生ま
での時間が調節穴の大きさによって異ること、何れの食
品も調節穴より蒸気が吹上げる時間が１〜５秒の時味覚
即ち、味・香・食感が最も良好であることが明らかとな
った。又５秒を経た場合のチキンナゲットは味・香が損
耗し、食感はやゝ固く乾きすぎる等の現象が生じ蒸気の
吹上げ直前では収納食品の内部分は解凍しているが、生
ぬるい感じであって食して異和感がある。又８秒をすぎ
たものは香味の低下は当然だが、コロモも肉も軟かみが
殆んどない状態になる。このことは電子レンジ加熱の調
理時間が従来一般的に行われてきた炭火・ガス・電熱等
で行ってきた煮・焼・蒸等と比し極めて短かく電子加熱
時間が数分間であり、仕上りの良否は最後の数秒の差で
収納食品の味覚即ち、香り，味，食感の良否が左右され
ることを示すものであり、このことは本発明者が始めて
見出した新知見である。即ち電子レンジ調理の場合加熱
停止時のアロワンスが極めて小さい為、従来の電子レン
ジの押ボタン機構では各食品毎の適切な加熱調理は行え
ず、特に調理済食品の如く香，味，食感が完成している
食品については特にその傾向が大であることがわかった
のである。The fact that the present invention has a great effect on the reduction of the electronic heating time of the stored food by the adjustment hole provided in the storage body is clear from the fact that it can be shortened by 1.5 to 3 times in any experiment of the prepared food. From the more detailed experimental example, depending on the temperature and material composition of the stored food, the amount of steam generated during electronic heating and the time until generation differ depending on the size of the adjustment hole, the time for steam to blow up from the adjustment hole for any food It was revealed that the taste, that is, the taste, aroma, and texture were the best at 1 to 5 seconds. The taste and aroma of the chicken nuggets after 5 seconds have been consumed, and the texture of the chicken nuggets is a little too hard and too dry. Just before blowing up the steam, the inside of the stored food is thawed, but it feels lukewarm. There is a strange feeling when eating. In addition, after 8 seconds, the flavor is naturally lowered, but the colomo and meat have almost no tenderness. This means that the cooking time for microwave oven heating is extremely short compared to cooking, baking, steaming, etc., which is generally done by charcoal, gas, electric heating, etc., which has been generally done in the past, and the electronic heating time is a few minutes. The quality of No. 1 indicates that the taste of the stored food, that is, the quality of the scent, taste, and texture is influenced by the difference in the last few seconds, and this is a new finding first discovered by the present inventor. That is, in the case of microwave cooking, since the allowance at the time of stopping heating is extremely small, the conventional push-button mechanism of the microwave oven cannot perform appropriate heating and cooking for each food, and in particular, the aroma, taste, and texture of cooked food can be avoided. It turned out that this was especially true for finished foods.
本発明は特に調理済食品を対照として常時一定の品質調
理を可能にした効用は大である。The present invention is particularly effective in that it allows constant quality cooking at all times, using cooked food as a control.
又、調理にあたり、食品より加熱調理の際損失する水分
量を補充することが望ましい。これによりさらに美味な
味覚を保持することが可能である。Further, in cooking, it is desirable to supplement the amount of water lost from the food during heating. This makes it possible to maintain a more delicious taste.
本発明の積層シートとしては例えば外側層−中間層−内
側層の順で例示するとポリエステル−紙又は不織布−ポ
リエチレン、ポリエステル−紙又は不織布−ポリアミ
ド、ポリエステル−紙又は不織布−ポリイミド、ポリエ
ステル−紙又は不織布−ポリプロピレン、ポリエステル
−紙又は不織布−ポリエステル、ポリアミド−紙又は不
織布−ポリエチレン、ポリアミド−紙又は不織布−ポリ
エステル、ポリアミド−紙又は不織布−ポリプロピレ
ン、ポリアミド−紙又は不織布−ポリイミド、ポリアミ
ド−紙又は不織布−ポリアミド、ポリイミド−紙又は不
織布−ポリエチレン、ポリイミド−紙又は不織布−ポリ
エステル、ポリイミド−紙又は不織布−ポリプロピレ
ン、ポリイミド−紙又は不織布−ポリアミド、ポリイミ
ド−紙又は不織布−ポリイミド、ポリプロピレン−紙又
は不織布−ポリエチレン、ポリプロピレン−紙又は不織
布−ポリエステル、ポリプロピレン−紙又は不織布−ポ
リアミド、ポリプロピレン−紙又は不織布−ポリプロピ
レン、ポリエステル−不織布、ポリプロピレン−不織
布、ポリアミド−不織布等である。Examples of the laminated sheet of the present invention include, for example, outer layer-middle layer-inner layer in the order of polyester-paper or non-woven fabric-polyethylene, polyester-paper or non-woven fabric-polyamide, polyester-paper or non-woven fabric-polyimide, polyester-paper or non-woven fabric. -Polypropylene, polyester-paper or non-woven fabric-polyester, polyamide-paper or non-woven fabric-polyethylene, polyamide-paper or non-woven fabric-polyester, polyamide-paper or non-woven fabric-polypropylene, polyamide-paper or non-woven fabric-polyimide, polyamide-paper or non-woven fabric-polyamide Polyimide-paper or nonwoven fabric-polyethylene, polyimide-paper or nonwoven fabric-polyester, polyimide-paper or nonwoven fabric-polypropylene, polyimide-paper or nonwoven fabric-polyamide, polyimide-paper or nonwoven fabric-poly Bromide, polypropylene - paper or nonwoven - polyethylene, polypropylene - paper or nonwoven - polyester, polypropylene - paper or nonwoven - polyamide, polypropylene - paper or nonwoven - polypropylene, polyester - nonwovens, polypropylene - nonwovens, polyamide - a non-woven fabric or the like.
図面について説明すると、第１〜４図は本発明の収納体
の素材である合成樹脂単層シート（又フィルム）及び積
層シートの断面模式図であり、本発明では積層シート
（又はフィルム）が使用される。1,1′及び１″は外側
層の耐熱性且つ油及び水の通らない合成樹脂フィルム、
２は中間層の吸湿、吸油性の紙、２′は吸水油性の不織
布、３及び３′は内側層の耐熱有孔合成樹脂フィルムで
ある。第３図においてａは吸湿、吸油に必要な毛細管現
象を高めるための中間紙（不織布）部に通ずる穴であ
る。Referring to the drawings, FIGS. 1 to 4 are schematic cross-sectional views of a synthetic resin single-layer sheet (or film) and a laminated sheet, which are materials of the container of the present invention, and the laminated sheet (or film) is used in the present invention. To be done. 1,1 'and 1 "are heat-resistant, oil- and water-proof synthetic resin film of the outer layer
Reference numeral 2 is a moisture absorbing and oil absorbing paper of the intermediate layer, 2'is a water absorbing oily nonwoven fabric, and 3 and 3'are heat-resistant perforated synthetic resin films of the inner layer. In FIG. 3, a is a hole communicating with the intermediate paper (nonwoven fabric) portion for enhancing the capillarity necessary for moisture absorption and oil absorption.
第５〜９図は本発明の電子加熱調理用食品収納体であっ
て、第５〜７図は箱形容器であり、第５図は箱形容器断
面模式図、第６及び第７図は箱形容器の見取図であり、
４は調理済食品、５は箱体容器、６は蒸発水分調節用の
穴であり、７は蒸発水分調節用の穴であってキャップ様
の空間部を表わし、その空間部７はキャップ状のもので
その上部には収納する食品の水蒸気蒸発量を考慮して丸
穴又は蒸気噴射圧を利用して押上げられＸ印Ｖ印の切
込、或いはキャップの上部を閉鎖のまま周囲に適切な面
積の小調整穴数個を設けたものであり、穴の面積（大き
さ）は冷凍加工食品の内容物より調整されるが、通常、
円形の場合はその径が1mm〜3mm程度であり、その数は３
〜６個である。又Ｘ印,V印の切込み型のものも前記円形
に準ずる。８は蓋であり、この蓋は耐熱性且つ油，水を
通さない合成樹脂よりなるものである。5 to 9 are electronic food containers for electronic cooking according to the present invention, FIGS. 5 to 7 are box-shaped containers, FIG. 5 is a box-shaped container cross-sectional schematic view, and FIGS. 6 and 7 are It is a sketch of a box-shaped container,
4 is a cooked food product, 5 is a box container, 6 is a hole for adjusting evaporated water content, 7 is a hole for adjusting evaporated water content, which represents a cap-like space, and the space 7 has a cap-like shape. Considering the amount of water vapor evaporation of the food to be stored in the upper part, it is pushed up by using a round hole or steam injection pressure, and the X mark V mark is notched, or the upper part of the cap is closed and suitable for surroundings. A small number of holes for adjusting the area are provided, and the area (size) of the hole is adjusted depending on the contents of the frozen processed food,
In the case of a circular shape, the diameter is about 1 mm to 3 mm, and the number is 3
~ 6 pieces. Also, the notch type of X mark and V mark conforms to the above circle. Reference numeral 8 denotes a lid, which is made of heat-resistant synthetic resin impermeable to oil and water.
第７及び第８図は袋物であり、９及び９′は袋及び包装
袋、10はシール個所である。7 and 8 show a bag, 9 and 9'denotes a bag and a packaging bag, and 10 a sealing portion.
本発明で用いられる食品、即ち調理済食品は例えば1.ナ
ゲット，ハンバーグなどの油脂含有食品、2.焼きソバ，
焼きうどん，スパゲッティ等である。The foods used in the present invention, that is, the cooked foods are, for example, 1. Oil- and fat-containing foods such as nuggets and hamburgers, 2. Baked buckwheat,
They are yaki udon, spaghetti, etc.
作用 調理済食品収納体の水蒸気調節穴により収納体内の蒸気
圧を1.00気圧を超え1.15気圧まで及び100℃を超え105℃
までの温度とすることにより、電子レンジの電子加熱に
より解凍，加熱が短時間にできしかも該収納体内の蒸発
水分の調整により食品内水分及び水分温度の均等化が可
能であり、香気等も保持し得、特に電子レンジによる冷
凍加工食品の調理が本発明の特定の積層体の収納体によ
り油分及び水分の調和した調理が可能となる。Action The steam pressure hole in the cooked food container allows the vapor pressure inside the container to exceed 1.00 and 1.15 at 100 ° C and 105 ° C.
By adjusting the temperature up to, the thawing and heating can be done in a short time by the electronic heating of the microwave oven, and the water content and water temperature in the food can be equalized by adjusting the evaporated water content in the container, and the aroma etc. can be retained. In particular, cooking of frozen processed foods in a microwave oven enables cooking in which the oil content and the water content are harmonized by the container of the specific laminate of the present invention.
実施例 以下に本発明を実施例により詳細に説明するが、本発明
がそれに限定されるものでないことは言うまでもない。Examples The present invention will be described in detail below with reference to Examples, but it goes without saying that the present invention is not limited thereto.
実施例１ 内側（食品と直接接触する部分）は食品用の耐熱ポリエ
チレンHD（耐熱度125℃〜135℃）厚さ0.04mmのフィルム
に0.01mmの孔を縦横1mm間隔にあけたもの、中間は30g/m
2の和紙、外側は水，油を通さない厚さ0.05mmのポリエ
チレンテレフタレート（耐熱度260℃）フィルムからな
る三層積層シートで構成された袋又は箱型体であって、
更に製袋，製箱の一部に内封した冷凍食品の蒸発水分量
に適応する微細な蒸発水分調節穴（1mm径６個のもの）
を設けたもの（箱の場合は上部開封部周辺）を用いた
（袋の大きさは80mm×180mmである）。前記の袋に豚カ
ツを入れたものと枝豆を入れたもの２種の調理を行う。
両方共一晩−35℃で凍結した後、各々電子レンジで加熱
をした。豚カツを入れた袋は、90秒後にふくれ、蒸発水
分調節穴から余剰蒸気が放出した。その際、収納体内の
圧力は1.074気圧，温度102℃であった。調節穴からの水
蒸気の吹上げ時間は２秒で、電子レンジの電源を切っ
た。膨張していた収納体は直にもとの形に戻った。内側
の微細な穴を通し、油分の多い油水分が中間の吸水吸油
紙に毛細管現象で吸収され、豚カツのコロモ（ハード
系）は蒸発水分調節穴で調節された容器内平衡水分状態
の油水分の関連で軟らかく、加熱直後に取り出した時は
蒸された感じであったが、浮き出し油脂分のギラギラは
なく、10分間の放置でコロモに水分油分とも吸収され安
定し、味覚食感共に揚げた直後に近いものであった。枝
豆はボイル系のものであるが、毛細管現象による吸水，
吸油紙への水分浸透作用と蒸発水分調節穴（豚カツの時
の穴数を３倍とした）により、容器内の平衡水分が平均
に蒸らし、電子レンジの加熱作用と合体した相剰効果が
得られ、105秒で取り出したもの（100秒でふくれ、同時
に調節穴から蒸気が吹き上げられ、その後の吹上げ時間
５秒を経たもの）と、別途に熱湯10分で復元したものと
比較し、殆んど差がない状態であった。その際の収納体
内の圧力は1.074気圧で温度は102℃であった。更にチキ
ンナゲット，タレなしハンバーグ等も殆んど同様の結果
を得た。Example 1 Heat-resistant polyethylene HD for food (heat-resistant 125 ° C to 135 ° C) is a 0.04 mm-thick film with 0.01 mm holes at 1 mm intervals in the vertical and horizontal directions. 30g / m
2 Japanese paper, the outer side is a bag or box type body made of a three-layer laminated sheet made of polyethylene terephthalate (heat resistance 260 ° C) film with a thickness of 0.05 mm, which is impermeable to water and oil,
In addition, minute evaporative moisture control holes (one with a diameter of 6 mm) that adapts to the amount of evaporative moisture in frozen food enclosed in a bag or box.
(The size of the bag is 80 mm x 180 mm) was used (around the upper opening in the case of a box). Two types of cooking, one with pork cutlet and one with edamame in the above bag, are performed.
Both were frozen overnight at -35 ° C and then heated in the microwave. The bag containing the pork cutlet swelled after 90 seconds, and excess steam was released from the evaporative moisture control hole. At that time, the pressure inside the container was 1.074 atm and the temperature was 102 ° C. The blowing time of steam from the control hole was 2 seconds, and the microwave oven was turned off. The expanded container immediately returned to its original shape. Through the fine holes inside, oily water with a lot of oil is absorbed by the water-absorbing oil-absorbing paper in the middle by a capillary phenomenon, and the pork cutlet's coromo (hard type) is the oil-water of the equilibrium water state in the container adjusted by the evaporation water adjusting hole It was soft because of the fact that it was steamy when taken out immediately after heating, but there was no glare from the raised oil and fat, and after standing for 10 minutes, the water and oil content was absorbed in the colomo, it was stable, and the taste and texture were fried. It was close to immediately after. Green soybeans are of the boil type, but absorb water due to capillary action,
Due to the water permeation effect on the absorbent paper and the evaporative water content adjustment hole (the number of holes when pork cutlet is tripled), the equilibrium water content in the container is steamed to an average, and the summing effect combined with the heating operation of the microwave oven is obtained. Compared with the one taken out in 105 seconds (blurred in 100 seconds, steam was blown up from the adjustment hole at the same time, and the blowing time was 5 seconds after that) and the one restored separately with boiling water for 10 minutes, There was almost no difference. At that time, the pressure inside the container was 1.074 atm and the temperature was 102 ° C. Furthermore, almost the same results were obtained for chicken nuggets and hamburgers without sauce.
又、箱形容器においても前記袋の場合と全く同一であ
り、特に箱形容器はやきそば，スパゲッティ，やくうど
ん，やきめし，豆入ご飯等の冷凍調理済み食品の電子加
熱調理に好適である。袋入では圧縮されるが、箱形だと
ふっくらさせることができ、商品価値も高まり効果的で
ある。Also, the box-shaped container is exactly the same as the case of the bag, and the box-shaped container is particularly suitable for electronic heating cooking of frozen cooked food such as yakisoba, spaghetti, yakuudon, yakimeshi, bean-filled rice. . Although it is compressed in a bag, it can be made fluffy if it is a box shape, and it is effective because it increases the commercial value.
実施例２ 内側（食品と直接接触する部分）は食品用の耐熱性ポリ
エチレンHD（耐熱度125℃〜135℃）厚さ0.04mmのフィル
ムに0.01mmの孔を縦横1mm間隔にあけたもの、中間は80g
/m2の紙−ポリエチレンからなる不織布、外側は水，油
を通さない厚さ0.05mmのポリエチレンテレフタレート
（耐熱度260℃）フィルムからなる三層積層シートで構
成された袋又は箱型体であって、更に製袋，製箱の一部
に内封した冷凍食品の蒸発水分量に適応する微細な蒸発
水分調節穴（1mm径６個のもの）を設けたもの（箱の場
合は上部開封部周辺）を用いた（袋の大きさは80mm×18
0mmである）。前記の袋に豚カツを入れたものと枝豆を
入れたもの２種の調理を行う。両方共一晩−35℃で凍結
した後、各々電子レンジで加熱した。豚カツを入れた袋
は90秒後にふくれ、水蒸気調節穴から余剰蒸気が放出し
た。その際収納体内の圧力は1.074気圧，温度102℃であ
った。調節穴からの水蒸気の吹上げ時間は２秒で電子レ
ンジの電源を切った。膨張していた収納体はもとの形に
戻った。Example 2 The inside (the part which comes into direct contact with food) is heat-resistant polyethylene HD for food (heat resistance 125 ° C to 135 ° C), which is a 0.04 mm thick film with 0.01 mm holes at an interval of 1 mm in the vertical and horizontal directions. 80g
A non-woven fabric made of paper / polyethylene with a thickness of / m 2 and a bag or box-shaped body made of a three-layer laminated sheet made of a polyethylene terephthalate (heat resistance of 260 ° C) film with a thickness of 0.05 mm that is impermeable to water and oil. In addition, a part of the bag-making and box-making has a minute evaporative-moisture-regulating hole (one with a diameter of 6 mm) adapted to the amount of evaporative water-evaporation of the frozen food enclosed (in the case of a box, the upper opening part) (The size of the bag is 80 mm x 18)
0 mm). Two types of cooking, one with pork cutlet and one with edamame in the above bag, are performed. Both were frozen overnight at −35 ° C. and then heated in the microwave. The bag containing the pork cutlet swelled after 90 seconds, and excess steam was released from the steam control hole. At that time, the pressure inside the container was 1.074 atm and the temperature was 102 ° C. The blowing time of steam from the adjusting hole was 2 seconds, and the microwave oven was turned off. The expanded container has returned to its original shape.
内側の微細な穴を通し、油分の多い油水分が中間の吸
水，吸油性不織布に毛細管現象で吸収され、豚カツのコ
ロモは蒸発水分調節穴で調節された容器内平衡水分状態
の油水分の関連で軟らかく、加熱直後に取り出した時は
蒸された感じであったが、浮き出し油脂分のギラギラは
なく、10分間の放置でコロモに水分油分とも吸収され安
定し、味覚食感共に揚げた直後に近いものであった。枝
豆，チキンナゲット，タレなしハンバーグ等は実施例１
と殆んど同様の結果を得た。The oily water with a lot of oil is absorbed by the intermediate water-absorbing and oil-absorbing non-woven fabrics through the inner minute holes by capillary action, and the coro of pork cutlet is related to the oil-water content of the equilibrium water state in the container adjusted by the evaporation water adjusting hole. It was soft and was steamy when taken out immediately after heating, but there was no glare from the embossed oil and fat, and after standing for 10 minutes, the water and oil content was absorbed in the colomo and was stable. It was close. Example 1 for edamame, chicken nuggets, hamburger without sauce
And almost the same result was obtained.
又、箱形容器においても前記袋の場合と全く同一であ
り、その効果は実施例１に記載したとおりすぐれたもの
が得られた。Also, in the case of the box-shaped container, the same effect as in the case of the bag was obtained, and the excellent effect was obtained as described in Example 1.
実施例３ ポリエテル，紙、有孔ポリエチレン三層積層シート製の
収納体（カップ）であって、収納体の容積250cc,調節穴
内径1.0mmのものを使用し、下記第１表に示す条件によ
り、各種の調理済み食品の電子レンジによる調理を行な
った。なお調理にあたり、調理済食品に水分５％を補充
した。使用電子レンジは700Wのものであった。下記第１
表に結果を示す。Example 3 A container (cup) made of polyethylene, paper, and a perforated polyethylene three-layer laminated sheet with a capacity of the container of 250 cc and an adjusting hole inner diameter of 1.0 mm was used, according to the conditions shown in Table 1 below. , Cooked various cooked foods by microwave oven. Upon cooking, the cooked food was supplemented with 5% water. The microwave oven used was 700W. 1st below
The results are shown in the table.
第１表からわかるように、収納体内の温度が100℃を超
え105℃まで、圧力が1.00気圧を超え1.15気圧までで1.5
分〜３分の間で良好な調理食品が得られる。特に収納体
内の気圧が1.0気圧未満のときは調理食品の中心が冷た
いか或いはぬるいものができ好ましくない。又気圧が1.
15以上となると実用的な収納体では調節穴にキレツが生
じたり収納体の袋型体ではシール面が破れカップ・トレ
イでは上部のフタとのシール面が破れる。又収納される
ものが味覚の整えられている調理食品だけに1.15気圧に
耐えられる収納体では蒸発水分のアンバランスや内容素
材特に淡白の変性等が起り好ましくない。 As can be seen from Table 1, when the temperature inside the container exceeds 100 ° C and 105 ° C, and the pressure exceeds 1.00 atm and 1.15 atm, 1.5
Good cooked food can be obtained in the range of 3 to 3 minutes. In particular, when the atmospheric pressure in the container is less than 1.0 atm, the center of the cooked food may be cold or lukewarm, which is not preferable. The atmospheric pressure is 1.
When it is 15 or more, the adjustment hole is broken in a practical storage case, or the seal surface is broken in the bag type body of the storage case, and the seal surface with the upper lid is broken in the cup tray. In addition, in a container that can withstand a pressure of 1.15 atm only for cooked food whose taste is adjusted, an unbalance of evaporated water and degeneration of the content material, especially paleness, are not preferable.
発明の効果 油・水を通さない耐熱性合成樹脂フィルム又はシートか
らなり、調理済食品の電子加熱時に収納体内の温度が10
0℃を超え105℃まで、圧力が1.00気圧を超え1.15気圧ま
でに調節できる水蒸気調節穴を設けた電子レンジ用調理
済食品収納体により、調理済食品を電子レンジにより短
時間に調理できる。Advantages of the Invention A heat-resistant synthetic resin film or sheet that is impervious to oil and water, and the temperature inside the storage body is 10 when electronically heating cooked food.
The cooked food container for the microwave oven, which is provided with a steam control hole that can adjust the pressure from 0 ° C to 105 ° C and the pressure from 1.00 atm to 1.15 atm, allows cooked food to be cooked in the microwave in a short time.
又、この収納体によれば遊離油成分が食するののに支障
のない時は耐熱性合成樹脂の単層フィルム（又はシー
ト）及び積層シートいずれも使用可能であり、電子加熱
調理にあたり、（１）解凍の必要がない、特に三層積層
体のものでは、（２）油と水のバランスが保たれる、
（３）調理時間が内圧のかゝらない開放型式と比較して
２〜３倍の短時間で済む、（４）蒸発水蒸気の調節穴各
食品別に調理時間が調制できることによりパンクがな
い、（５）香気の保持が充分である等の効果が奏せら
れ、又、加熱調理後の収納体は油や水の浸出がなく手が
汚れないので直接手で持つことができる等、操作上便利
であるという効果も奏し得るのである。したがって本発
明は種々の調理済食品、特に冷凍加工食品の電子加熱調
理が可能であり、極めて実用性の高いすぐれた発明であ
ると言える。In addition, according to this container, both a single layer film (or sheet) of heat-resistant synthetic resin and a laminated sheet can be used when there is no problem in eating free oil components. 1) There is no need to thaw, especially with a three-layer laminate, (2) oil and water balance is maintained,
(3) Cooking time is 2 to 3 times shorter than the open type where internal pressure is not required. (4) Evaporative water vapor adjustment hole There is no puncture because the cooking time can be controlled for each food. ) It has effects such as sufficient retention of fragrance, and since the container after heating and cooking does not seep oil or water and the hands do not get dirty, it can be held directly by hand. There is also the effect that there is. Therefore, it can be said that the present invention is an excellent invention that is capable of electronically cooking various cooked foods, particularly frozen processed foods, and is extremely highly practical.
第１図は電子レンジ用調理済食品の収納体の素材耐熱性
合成樹脂単層フィルムの断面図、第２図，第３図及び第
４図は本発明の調理済冷凍・冷蔵食品の電子レンジ調理
用食品収納体の積層シート（又はフィルム）の断面図、
第５図は箱形収納体の断面模式図、第６図及び第７図は
箱形収納体の見取図であり、第８図及び第９図は袋物収
納体の見取図である。 1,1′,1″は外側層合成樹脂フィルム、2,2′は中間層の
紙又は不織布、3,3′は内側層の合成樹脂フィルム、４
は食品、５は箱形収納体、６は水蒸気調節穴、７はキャ
ップ、８は蓋,9,9′は袋である。FIG. 1 is a cross-sectional view of a heat-resistant synthetic resin single-layer film as a material for a container for cooked foods for microwave ovens, and FIGS. 2, 3, and 4 are microwave ovens for frozen and chilled foods of the present invention. Sectional view of laminated sheet (or film) of food container for cooking,
FIG. 5 is a schematic sectional view of the box-shaped container, FIGS. 6 and 7 are sketches of the box-shaped container, and FIGS. 8 and 9 are sketches of the bag container. 1,1 ', 1 "is the outer layer synthetic resin film, 2,2' is the intermediate layer paper or nonwoven fabric, 3,3 'is the inner layer synthetic resin film, 4
Is a food item, 5 is a box-shaped container, 6 is a water vapor adjusting hole, 7 is a cap, 8 is a lid, and 9 and 9'are bags.
Claims (5)
フィルム、中間層が吸水、吸油性の紙又は不織布、及び
内側層が食品の加熱により溶出する油、水分を（毛細管
現象により）通すことのできる微細な孔を有する耐熱性
合成樹脂フィルムからなる積層フィルム又はシート，外
側層が油、水を通さない耐熱性合成樹脂フィルム、中間
層が吸水、吸油性の紙又は不織布、及び内側層が食品の
加熱により溶出する油、水分を（毛細管現象により）通
すことのできる微細な孔を有する耐熱性合成樹脂フィル
ムからなり、該毛細管現象を高めるために該内側層の該
耐熱性合成樹脂フィルムに中間不織布部に通ずる微細な
穴が更にあけられてなる積層フィルム又はシート、又は
外側層が油、水を通さない耐熱性合成樹脂フィルム、内
側層が不織布からなる積層フィルム又はシートからなる
収納体であって、調理済食品の電子加熱時に収納体内の
圧力を1.00気圧を超え1.15気圧までに及び温度を100℃
を超え105℃までに調節できる水蒸気調節穴を有するこ
とを特徴とする調理済冷凍・冷蔵食品の電子レンジ調理
用食品収納体。1. An outer layer is oil, a heat-resistant synthetic resin film that is impermeable to water, an intermediate layer is water-absorptive or oil-absorptive paper or nonwoven fabric, and an inner layer is an oil and water (e.g., capillarity) ) A laminated film or sheet made of a heat-resistant synthetic resin film having fine pores through which the outer layer is oil, a heat-resistant synthetic resin film that is impermeable to water, an intermediate layer is water-absorbing or oil-absorbing paper or nonwoven fabric, and The inner layer is made of a heat-resistant synthetic resin film having fine pores through which oil and water eluted by heating foods can pass (due to the capillary phenomenon), and the heat-resistant synthetic resin of the inner layer is formed to enhance the capillary phenomenon. Laminated film or sheet in which fine holes that lead to the intermediate non-woven fabric portion are further formed in the resin film, or the outer layer is a heat-resistant synthetic resin film that is impermeable to oil and water, and the inner layer is made of non-woven fabric That the laminated film or a container made of sheet, until 1.15 atm exceed 1.00 atm pressure of the housing body when electron heating of the cooked food and temperature 100 ° C.
A food container for microwave cooking of cooked frozen and chilled foods, which has a steam control hole that can be adjusted to over 105 ° C.
ものである特許請求の範囲第１項記載の電子レンジ調理
用食品収納体。2. The food container for microwave oven cooking according to claim 1, wherein the water vapor control hole has an XV or O type notch.
フィルム、中間層が吸水、吸油性の紙又は不織布、及び
内側層が食品の加熱により溶出する油、水分を（毛細管
現象により）通すことのできる微細な孔を有する耐熱性
合成樹脂フィルムからなる積層フィルム又はシート，外
側層が油、水を通さない耐熱性合成樹脂フィルム、中間
層が吸水、吸油性の紙又は不織布、及び内側層が食品の
加熱により溶出する油、水分を（毛細管現象により）通
すことのできる微細な孔を有する耐熱性合成樹脂フィル
ムからなり、該毛細管現象を高めるために該内側層の該
耐熱性合成樹脂フィルムに中間不織布部に通ずる微細な
穴が更にあけられてなる積層フィルム又はシート、又は
外側層が油、水を通さない耐熱性合成樹脂フィルム、内
側層が不織布からなる積層フィルム又はシートからなる
収納体であって、調理済食品の電子加熱時に収納体内の
圧力を1.00気圧を超え1.15気圧までに及び温度を100℃
を超え105℃までに調節できる水蒸気調節穴を有する電
子レンジ用調理済食品収納体に、調理済み冷凍食品或は
冷蔵食品を入れ、電子加熱に付し、収納体の蒸気圧を該
水蒸気調節穴からの水蒸気の吹き上げにより1.00気圧を
超え1.15気圧までの圧力とし、温度を100℃を超え105℃
までの温度に調節し、蒸気吹き上げ時間を１〜10秒間と
することを特徴とする調理済冷凍・冷蔵食品の電子加熱
調理方法。3. An outer layer is oil, a heat-resistant synthetic resin film that is impermeable to water, an intermediate layer is water-absorbing or oil-absorbing paper or a non-woven fabric, and an inner layer is an oil and water (e.g., by capillarity) eluted by heating food. ) A laminated film or sheet made of a heat-resistant synthetic resin film having fine pores through which the outer layer is oil, a heat-resistant synthetic resin film that is impermeable to water, an intermediate layer is water-absorbing or oil-absorbing paper or nonwoven fabric, and The inner layer is made of a heat-resistant synthetic resin film having fine pores through which oil and water eluted by heating foods can pass (due to the capillary phenomenon), and the heat-resistant synthetic resin of the inner layer is formed to enhance the capillary phenomenon. Laminated film or sheet in which fine holes that lead to the intermediate non-woven fabric portion are further formed in the resin film, or the outer layer is a heat-resistant synthetic resin film that is impermeable to oil and water, and the inner layer is made of non-woven fabric That the laminated film or a container made of sheet, until 1.15 atm exceed 1.00 atm pressure of the housing body when electron heating of the cooked food and temperature 100 ° C.
Over cooked frozen food or chilled food into a microwave oven cooked food container with a steam control hole that can be adjusted to above 105 ° C and subject to electronic heating to adjust the vapor pressure of the container to the steam control hole. By blowing up steam from above, the pressure is increased from 1.00 atmosphere to 1.15 atmosphere, and the temperature exceeds 100 ℃ to 105 ℃.
The method for electronically heating cooked frozen / refrigerated foods is characterized in that the temperature is adjusted to 1 to 10 seconds and the steam is blown up for 1 to 10 seconds.
を１〜５秒とする特許請求の範囲第３項記載の調理済冷
凍・冷蔵食品の電子加熱調理方法。4. The method for electronically heating cooked frozen / refrigerated food according to claim 3, wherein the time for blowing up steam from the steam adjusting hole is 1 to 5 seconds.
充する特許請求の範囲第３項又は第４項記載の調理済冷
凍・冷蔵食品の電子加熱調理方法。5. The electronic heating cooking method for cooked frozen / refrigerated food according to claim 3, wherein the amount of water lost from the food during heating is replenished.
Priority Applications (6)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP60232309A JPH0779751B2 (en) | 1985-10-19 | 1985-10-19 | Container for cooked food for microwave oven and cooking method using the same |
| DE8686104634T DE3673680D1 (en) | 1985-04-13 | 1986-04-04 | CONTAINER AND METHOD FOR COOKING IN A MICROWAVE OVEN. |
| EP19860104634 EP0198362B1 (en) | 1985-04-13 | 1986-04-04 | Food receptacle for microwave oven cooking and cooking methodusing the same |
| CA000506448A CA1258187A (en) | 1985-04-13 | 1986-04-11 | Food receptacle for electronic oven cooking and cooking method using the same |
| US07/246,944 US4961944A (en) | 1985-10-19 | 1988-09-20 | Package for microwave oven cooking and method of use |
| HK6091A HK6091A (en) | 1985-04-13 | 1991-01-17 | Food receptacle for microwave oven cooking and cooking methodusing the same |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP60232309A JPH0779751B2 (en) | 1985-10-19 | 1985-10-19 | Container for cooked food for microwave oven and cooking method using the same |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS6294117A JPS6294117A (en) | 1987-04-30 |
| JPH0779751B2 true JPH0779751B2 (en) | 1995-08-30 |
Family
ID=16937182
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP60232309A Expired - Fee Related JPH0779751B2 (en) | 1985-04-13 | 1985-10-19 | Container for cooked food for microwave oven and cooking method using the same |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH0779751B2 (en) |
Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2567376B2 (en) * | 1985-04-13 | 1996-12-25 | 株式会社 グルメック研究所 | Microwave cooking method using food container |
| US4896009A (en) * | 1988-07-11 | 1990-01-23 | James River Corporation | Gas permeable microwave reactive package |
| JP2011225283A (en) * | 2011-08-04 | 2011-11-10 | Iwasaki Farm:Kk | Pack for green soybean |
| JP6510868B2 (en) * | 2015-04-13 | 2019-05-08 | 旭化成パックス株式会社 | Package for microwave oven and product for microwave oven |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5253856U (en) * | 1975-10-14 | 1977-04-18 |
-
1985
- 1985-10-19 JP JP60232309A patent/JPH0779751B2/en not_active Expired - Fee Related
Also Published As
| Publication number | Publication date |
|---|---|
| JPS6294117A (en) | 1987-04-30 |
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