JP2000093297A - Packaging body for heating and cooking food - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a packaging body for heating and cooking food, allowing no transfer of steam and drips generated from the food surface to the food in heating the food in a microwave oven, and preventing liquid leak from the packaging body to the external and contamination the microwave oven or a plate. SOLUTION: This packaging body for heating and cooking food comprises a spun lace nonwoven fabric comprising hydrophobic fibers and hydrophilic fibers laminated with a water-impermeable thin film layer. The areal density of the hydrophobic fibers is 10-40 g/m2, that of the hydrophilic fibers is 10-60 g/m2, and a blended ratio of the hydrophilic fibers is 30-80 wt.%.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a package for heating and cooking food, which wraps the food when it is cooked, such as cooked food, and obtains a good texture.

[0002]

2. Description of the Related Art In recent years, with the social changes such as the advancement of women into society, the increase in single households, and the increase in individual diets, opportunities for using prepared foods have increased. That is, an increase in the shipment ratio of the cooked and frozen food and an increase in the sales ratio of the delicatessen are recognized. In order to easily reheat such cooked foods in a short time, a microwave oven is effective. However, since microwaves are used for internal heating, moisture or drip (moisture) coming out of the foods due to heating can be obtained. -The surface of the food was sticky due to, for example, the oil content of the food juice) and the texture was reduced.

[0003] Here, when food is heated in a microwave oven, it is common to cover the food with a wrap and heat. However, since wraps typified by polyvinylidene chloride and polyethylene do not have moisture permeability, water vapor generated from food condenses on the wrap surface, and migrates to the food to give a solid texture. In addition, if meat or fish is covered with a wrap and heated in a microwave oven, the drip may not be absorbed and may accumulate at the bottom of the food to reduce the texture.

In order to solve the above-mentioned drawbacks, it has been proposed to spread a water-absorbent sheet such as cooking paper under the food when using the wrap, or to cover the wrap with a breathable and waterproof sheet instead of the wrap. (JP-A-3-200
No. 575), however, at present, a sufficient effect cannot be expected with respect to stickiness due to moisture and drip.
In addition, if the adhesive strength between the sheets of the package is low, water vapor or drip generated from the food by microwave heating may cause liquid leakage from the bonded portion, which may cause inconvenience of soiling the dish and the microwave oven. Particularly in steamed dishes, a large amount of water is likely to come out, and there has been a great demand for preventing stickiness of foods. In addition, the applicant has already disclosed in Japanese Patent Application Laid-Open No. 7-132974 a method of laminating a hydrophobic sheet, a water-absorbent sheet and a synthetic resin film to eliminate the stickiness of food when cooking and reheating food in a microwave oven. Has been proposed. However, in this package, there is a fear that the laminated structure of the hydrophobic sheet and the hydrophilic sheet may peel off after heating due to absorption of moisture or the like. Japanese Patent Application Laid-Open No. 9-99971 discloses a packaging material in which a water jet paper in which natural wood pulp is entangled with a high-pressure water stream is spunbonded to a sheet body. However, this water jet paper is insufficient in oil absorbency and water absorbency, and easily delaminates. Japanese Unexamined Patent Publication No. 9-31828 discloses a sweat-absorbing laminated nonwoven fabric used for underwear or the like in which hydrophobic fibers and hydrophilic fibers are entangled at the interface. However, this laminated nonwoven fabric is complicated because the bonding of a plurality of layers is performed by a needle punch or a water jet punch. Further, since the bonding strength is weak, delamination is apt to occur, and the film has no film layer, so that it is not suitable for cooking.

[0005]

DISCLOSURE OF THE INVENTION The present invention has been made to solve the above problems, and when heating food in a microwave oven, the surface of the food is affected by moisture and drip generated from the food. It is a feature of the present invention to provide a food heating and cooking package that does not transfer to food and does not cause liquid leakage from the package to the outside.

[0006]

In order to solve the above problems, the present invention has the following arrangement. The present invention is a package for heating and cooking food, wherein a water-impermeable thin film layer is laminated on a spunlace non-woven fabric composed of a hydrophobic fiber and a hydrophilic fiber. Specifically, this package is formed by forming a single-layer spunlace nonwoven fabric by spunlace processing using a water jet machine or the like using hydrophobic fibers and hydrophilic fibers as materials. Are present in a gradation with an unclear boundary, and are in the form of a sheet having hydrophilicity as a whole. The gradation of the spunlace nonwoven fabric according to the present invention can be confirmed by dropping an aqueous ink onto the spunlace nonwoven fabric. This is because the ink penetrates the hydrophilic fiber and is colored, while the ink does not penetrate the hydrophobic fiber and is not colored, so that the non-woven fabric is colored with a gradation by the ink. FIG. 1 is a view showing a photograph of a state example in which an aqueous ink is dropped on a food heating and cooking package according to one embodiment of the present invention. In this case, the cross section of the package is photographed at a magnification of 100 times, and the background is omitted. From FIG. 1, it can be seen that hydrophobic fibers (appearing white) are almost unevenly distributed on the surface side of the package, and hydrophilic fibers (appear blackish) in the center.
Are generally unevenly distributed, but it can be clearly understood that the hydrophilic fibers are entangled with the hydrophobic fibers and exhibit gradation. Then, it is preferable to form a laminated sheet in which a thin film layer such as a water-impermeable synthetic resin film is laminated on the hydrophilic sheet. The basis weight of the hydrophobic fibers in the spun lace nonwoven fabric is 10 to 40 g / m ² , the basis weight of the hydrophilic fibers is 10 to 60 g / m ² , and the mixing ratio of the hydrophilic fibers is 30 to 80% by weight. Is preferred.

Hereinafter, the present invention will be described in more detail. For the basis weight of the hydrophobic fibers in the spunlace of the present invention,
If it is less than 10 g / m ² , the surface of the food will be sticky due to insufficient passage of water vapor or drip generated from the food, and if it exceeds 40 g / m ² , the hydrophilic fiber layer will separate from the food and absorb water. Decreases, so that 10-4
Preferably ^{0g / m 2, 15~25g / m} 2 is more preferable. As the hydrophobic fiber that can be used in the package of the present invention, a heat-sealing fiber that is excellent in the passage of water vapor and drip and is preferable is used, and a single fiber such as polyethylene, polypropylene, and nylon, or polypropylene or the like as a core material is used. A composite fiber whose periphery is covered with polyethylene or the like may be used.

Further, if the basis weight of the hydrophilic fibers in the spunlace is less than 10 g / m ² , the water absorption is insufficient, and the basis weight is 60 g / m ^2.
During heat-sealing by weight, than that delamination occurs in the hydrophilic fiber layer is preferably 10 to 60 g / m ^2,. 15 to
30 g / m ² is more preferred. The hydrophilic fiber that can be used in the present invention may be a natural fiber or a synthetic fiber as long as it has water absorbency, but rayon fiber is more preferable in terms of productivity. Also, the blending ratio of hydrophilic fibers in spunlace is
If it is less than 30%, the water absorption is insufficient. On the other hand, if it exceeds 80%, the adhesiveness between the hydrophobic fiber layers at the time of heat sealing decreases, so that the compounding ratio of the hydrophilic fiber is 30 to 80% by weight.
, And more preferably 40 to 70% by weight.

Further, the water-impermeable synthetic resin film used for the outer layer is for preventing absorbed moisture and drip from leaking to the outside, and polyethylene, polypropylene, polyester and the like are used. It is also possible to laminate paper on the outer layer (or inner layer) of the synthetic resin film. Further, laminated paper can also be used.

In the package of the present invention having the above-described structure, when heating the food in a microwave oven, the food is wrapped with the nonwoven fabric sheet layer facing the food and the water-impermeable synthetic resin film layer facing the food. And heat it. The moisture and drip such as water vapor and drip generated from the food due to the heating are absorbed by the nonwoven fabric sheet layer and do not transfer to the food. Therefore, the food after heating does not transfer moisture to the surface etc.,
There is no reduction in texture without stickiness. At the same time, the water-impermeable synthetic resin sheet is laminated outside the nonwoven sheet,
There is no possibility that the absorbed moisture or drip leaks from the package to the outside.

[0011]

DESCRIPTION OF THE PREFERRED EMBODIMENTS Hereinafter, the present invention will be described more specifically with reference to examples. Each example was evaluated to confirm the effects of the present invention. The evaluation values in the examples are the results of evaluations made by the following methods.

Texture after reheating (After heating each food in a bag made of bag and heating in microwave oven,
Ten people actually ate and evaluated the texture based on the following criteria. ○: Eight or more people evaluated that they were delicious. Δ: 3 to 7 people evaluated that they were delicious. X: Two or less evaluated that they were delicious.

[0013] Liquid leakage after reheating (Liquid leakage coming out of the bag was evaluated according to the following criteria after placing a bag containing food on a plate and heating with a microwave oven.) ○: No liquid leakage △ : Some liquid leaks ×: Liquid leaks and collects on plate

Example 1 A synthetic fiber of PE / PP as a hydrophobic fiber has a basis weight of 20 g / m.
² (Single yarn fineness: 2 denier, single yarn length: 38 mm), 25 g / m ² (single yarn fineness: 1.5
(Denier, single yarn length: 40 mm) were overlapped and subjected to hydroentanglement treatment using a nozzle having a hole diameter of 0.12 mm at a water pressure of 60 kg / cm ² to obtain a spunlace nonwoven fabric. The mixing ratio in this case was set to be hydrophobic fiber: hydrophilic fiber = 44: 56. A laminated sheet laminated on the surface of the hydrophilic fiber sheet using polyethylene as a synthetic resin film was formed in a bag shape.

Example 2 15 g / m2 of PE / PP synthetic fiber as hydrophobic fiber
² (a single yarn fineness of 2 denier, single yarn length of 38 mm) and a rayon fiber as a hydrophilic fiber are superposed with a basis weight of 20 g / m ² (single yarn fineness of 1.5 denier, single yarn length of 40 mm), and a nozzle with a hole diameter of 0.12 mm is used. Water entanglement treatment was performed at a water pressure of 60 kg / cm ² to obtain a spunlace nonwoven fabric. The compounding ratio in this case was set to be hydrophobic fiber: hydrophilic fiber = 43: 57. A laminated sheet in which polyethylene-laminated paper was sand-laminated with polyethylene on the surface of the hydrophilic fiber sheet was formed into a bag shape.

Example 3 A synthetic fiber of PE / PP as a hydrophobic fiber has a basis weight of 50 g / m.
² Rayon fiber weight 8g / m ² (single yarn fineness 1.5 denier, single yarn length 40mm) as a hydrophilic fiber is superimposed on ² (single yarn fineness 2 denier, single yarn length 38mm) and a nozzle with a hole diameter of 0.12mm is used. A water entanglement treatment was performed at a water pressure of 60 kg / cm ² to obtain a spunlaced nonwoven fabric. The compounding ratio in this case was set to be hydrophobic fiber: hydrophilic fiber = 91: 9. A laminated sheet laminated on the surface of the hydrophilic fiber sheet using polyethylene as a synthetic resin film was formed in a bag shape.

Example 4 A PE / PP synthetic fiber having a basis weight of 8 g / m ² (single yarn fineness of 2 denier, single yarn length of 38 mm) as a hydrophobic fiber and a rayon fiber having a basis weight of 50 g / m ² (single yarn fineness) as a hydrophilic fiber (1.5 denier, single yarn length: 40 mm) were overlapped and subjected to hydroentanglement treatment using a nozzle having a hole diameter of 0.12 mm at a water pressure of 60 kg / cm ² to obtain a spunlace nonwoven fabric. The mixing ratio in this case was set to be hydrophobic fiber: hydrophilic fiber = 4: 96. A laminated sheet in which polyethylene-laminated paper was sand-laminated with polyethylene on the surface of the hydrophilic fiber sheet was formed into a bag shape.

Example 5 A PE / PP synthetic fiber having a basis weight of 40 g / m ² (single yarn fineness of 2 denier, single yarn length of 38 mm) as a hydrophobic fiber and a rayon fiber having a basis weight of 10 g / m ² (single yarn fineness of 1. 5 denier,
(Single yarn length: 40 mm) was overlapped, and a water entanglement treatment was performed using a nozzle having a hole diameter of 0.12 m at a water pressure of 60 kg / cm ² to obtain a spunlace nonwoven fabric. The blending ratio in this case was set to be hydrophobic fiber: hydrophilic fiber = 80: 20. A laminated sheet in which polyethylene-laminated paper was sand-laminated with polyethylene on the surface of the hydrophilic fiber sheet was formed into a bag shape.

The evaluation results are shown in Table 1 below.

[Table 1]

However, the quantity of each foodstuff used for evaluation and their heating in a microwave oven were as follows. (1) Ten pieces of frozen shomai were used, 150 g, and the heating time was 3 minutes with a range output of 500 W. (2) Two frozen meat buns, 200 g, were used, and the heating time was 3 minutes at a range output of 500 W. (3) 250 g of the frozen pilaf was used, and the heating time was 5 minutes and 30 seconds with a range output of 500 W. In addition, the frozen Shumai and the frozen meat bun were heated after being immersed in water.

From Table 1, it can be seen that the frozen pilaf has substantially good results. However, in the present invention, a preferable range is that the basis weight of the hydrophobic fiber in the spunlace nonwoven fabric is 10 to 10.
40 g / m ^2, hydrophilicity of the basis weight is the blending ratio of is and the hydrophilic fibers is 10 to 60 g / m ² is 30% to 80% by weight. In Examples 1 and 2, both the texture after reheating and the evaluation of liquid leakage were good. It can be seen that a package falling within the above preferred range is preferred. On the other hand, in Example 3, there is an unsatisfactory point in terms of the texture of the frozen shomai and the frozen meat bun, and the basis weight and the mixing ratio of the hydrophobic fiber and the hydrophilic fiber are out of the preferred range. It is considered that. In Example 4, the texture was satisfactory, but the liquid leakage was somewhat unsatisfactory. It is considered that the basis weight of the hydrophobic fibers and the mixing ratio were out of the preferred range. In addition, in Example 5, there was a point that the frozen shomai and the frozen meat bun were slightly unsatisfactory in terms of texture, and it is considered that the blending ratio is out of the preferred range. Therefore, more than laminating a water-impermeable film layer on a spunlace non-woven cloth composed of hydrophobic fibers and hydrophilic fibers, if it is desired to obtain a good texture and prevention of liquid leakage, foods falling within the above preferred range It turns out that the package for heating cooking is preferable.

The present invention is not limited to the above embodiments, and various modifications can be made. For example, the heating of the package of the present invention is preferably performed by a microwave oven, but may be used not only for reheating but also for cooking raw food. Further, the package of the present invention may be in a form in which the food is wrapped and heated in a sheet form, or may be formed in a bag shape from the beginning, in which the food is contained and heated, or in any embodiment. Things.

[0023]

As described above, according to the present invention, when food is heated in a microwave oven, moisture and drip generated from the food are not absorbed by the nonwoven fabric of the package and transferred to the food. There is no stickiness due to moisture or oil on the surface of the food, and it is possible to prevent a decrease in texture,
Foods heated by a microwave oven or the like can always be eaten deliciously. In particular, when the package of the present invention is used for steaming dishes, the food has a plump finish without stickiness.
Regarding this mechanism, the moisture of the food and the added water are absorbed by the nonwoven fabric of the present invention in the form of a sheet, and the absorbed moisture is heated by electron wave (microwave) irradiation to generate water vapor. Part of the water vapor dissolves the surface of the frozen food to generate water, but is absorbed again by the nonwoven fabric. It is thought that by repeating the water absorption and the water vapor release, the food is uniformly steamed, non-sticky, and has a plump finish. In addition, there is no liquid leakage from the package to the outside, and there is no inconvenience such as soiling the microwave oven or the dish.

[Brief description of the drawings]

FIG. 1 is a photograph of an example of a state in which an aqueous ink is dropped on a food heating and cooking package according to an embodiment of the present invention.

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Claims (2)

[Claims] 1. A package for heating and cooking food, wherein a water-impermeable thin film layer is laminated on a non-woven spunlace fabric comprising hydrophobic fibers and hydrophilic fibers. 2. The basis weight of the hydrophobic fiber in the spunlaced nonwoven fabric is 10 to 40 g / m ² , and the basis weight of the hydrophilic fiber is 10 to 60 g / m ² .
m ² and the mixing ratio of hydrophilic fibers is 30 to 80% by weight
The food heating and cooking package according to claim 1, wherein: