JP2002096880A - Packaging body and food for microwave-oven heat cooking, method for packaging food therefor - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a packaging body in which foodstuffs can be uniformly heated and heat cooking can be performed according to the properties of the foodstuffs in a heat cooking of foodstuffs by means of a microwave-oven, foods for microwave-oven heat cooking which is received in the packaging body, and a method for packaging microwave-oven heat cooking food wherein the heat cooking can be properly performed. SOLUTION: A heat resistant absorbing function sheet material 2 for mounting foodstuffs 8 and a heat resistant peeling function sheet material 1 for covering the upper portion of the foodstuff 8 are provided in a heat resistant storage body 4 to form a microwave-oven heat cooking packaging body. The foodstuffs are put into the packaging body, and an opening 5 of the body is sealed to provide a microwave-oven heat cooking food.

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 a microwave oven for storing foods which can be subjected to a heat treatment such as heating or cooking using a microwave oven. Ingredients including seasoned processed ingredients that have been mixed with ingredients before cooking, seasoned semi-cooked ingredients that have been seasoned and processed halfway, and cooked ingredients,
By heating using a microwave in a packaged state, a microwave oven cooking package in which the food is appropriately heated so that it can be eaten,
By performing the heat treatment using a microwave oven, the food for microwave cooking and heating in the form of a package in which food is contained in the package so that the food can be eaten, and the heat treatment of the food are appropriately performed. The present invention relates to a method for packaging food for cooking by heating in a microwave oven in which foodstuffs are packaged as described above.

[0002]

2. Description of the Related Art When cooking food using a cooking appliance such as a pan or a frying pan, or simply heating food, it takes the same amount of time for one person or four people, and the same cleaning is required afterwards. The current situation is that it takes time and effort, and it is difficult to make a meal for one person.

[0003] For this reason, at present, foods are subjected to heat treatment using a microwave oven, so that it is possible to easily prepare even a meal for one person without such a trouble by using a microwave oven. Food is handy.
And such foods for microwave cooking include:
Some foods, such as cooked frozen foods, retort foods, lunch boxes, prepared foods, etc., can be properly eaten by simply warming cooked foods.

[0004] As a means for packaging such food for microwave cooking, a package (container) containing food is packaged using a synthetic resin film, and this is heated by a microwave oven. It is known that a foodstuff contained in a package can be steamed or boiled.

[0005] Furthermore, by heating in a microwave oven, the ingredients are not only warmed but also cooked so as to have the same effect as fried or baked. As disclosed,
Food is placed on a heat-resistant porous plate that absorbs edible oil placed on the inner bottom of the container, and it is roasted or cooked by heating in a microwave oven. As disclosed in Japanese Utility Model Publication No. 2-7824, a heat-resistant porous plate having edible oil absorbed therein is disposed on the inner surface of the bag so as to be in contact with the packaged food, and this is heated in a microwave oven. In the form of roasted or roasted food, as disclosed in Utility Model Registration No. 3050866, a sheet-like member in which edible oil is applied or contained inside a packaging member is disposed, and Put food and fry by heating in a microwave oven, or baked food, and, as disclosed in JP-A-2000-142829, apply or contain edible oil in which ethyl alcohol is dissolved and mixed. Porous absorber Wrapped food non-porous membrane absorber, which either fry by heating in a microwave oven, or there is a food and the ones such as the baked state.

[0006]

However, when the food to be cooked by microwave heating with a microwave oven is thin and has a flat shape, particularly when the food is less than 10 mm thick and the heating time is short. In such a case, it is difficult to heat uniformly, and a place where heating is insufficient and a place where heating is excessive may occur during the electromagnetic heating cooking.

[0007] Some types of foodstuffs contain a large amount of water and oil, and when such foods are cooked by radio waves, a large amount of moisture and oils are generated and stagnant on the lower surface of the foodstuffs. Sometimes it became steamed.

[0008] Further, in the case of a combination of various kinds of foods, since the contents of water and oil differ depending on the foods, the amount of heat generated during the radio-frequency heating cooking is different, and the cooking time is different. It has been difficult to heat and cook a variety of these ingredients at the same time.

[0009] In addition, the cooking of foods with a microwave oven is to heat the cooked foods, so that the center temperature of the foods is heated to about 40 ° C to 50 ° C, which is erroneously overheated. If it did, the water in the food would escape and it would be hard and unsatisfactory.

Further, when the food to be heat-treated by the microwave oven is a refrigerated or frozen food which has been pre-heated and cooked by an oven, a gas range, an electric heater or the like,
When heated again in a microwave oven, a phenomenon occurs in which water in the food evaporates more than necessary and drops out during and after heating, and becomes hard.

[0011] The present invention is intended to address such a problem, and in the heat treatment of foodstuffs in a microwave oven, the foodstuffs are not only heated uniformly, but also in accordance with the characteristics of the foodstuffs. And a microwave oven cooking food in which foodstuffs are contained in the package, and a microwave oven that packages foodstuffs so that the heat treatment is properly performed. It is an object of the present invention to provide a method of packaging food for cooking.

[0012]

According to the present invention, the food material contains a large amount of moisture and oil, and is thin and flat (10 mm).
In order to make the electric wave heating by the microwave oven uniform in the case of (less than or equal to), the first heat storage section composed of the heat-resistant release functional sheet and the heat-resistant absorption functional sheet, and the second thermal storage section composed of the heat-resistant container The food is heated by radio waves using a package having a double heat storage structure with the heat storage unit.
As a result, the heat generated during the electric wave heating cooking is stored between the heat-resistant release function sheet and the heat-resistant absorption function sheet, and is further heated by confining the electric wave-heated heat in the heat-resistant container. The speed is increased, and the radio wave heating can be made uniform between the heat-resistant peeling function sheet and the heat-resistant absorption function sheet, so that even if the food material has a thin and planar shape, it is even It can be heated. At this time, it is necessary to take care that the steam escapes from the heat-resistant container.

[0013] Further, the present invention relates to a foodstuff containing a large amount of water and oil, which absorbs water and oil generated during microwave heating by a microwave oven when the food is thin and flat. A heat-absorbing functional sheet which is heat-resistant and easily absorbs moisture and oil is laid on the lower surface of the sheet. As a result, even if the food contains a large amount of water and oil, the generated water and oil are absorbed by the heat-resistant absorbent functional sheet, stay on the lower surface of the food, and do not adhere around the food. In addition, when the heat-resistant absorption functional sheet is a thin sheet or a soft sheet,
If a sheet such as a hard mount having heat insulating properties is laid under the sheet, or a package having the sheet is placed in a hard thin container having heat insulating properties, handling after electromagnetic wave cooking is safe. And simple.

[0014] Further, the invention of the present application is to prevent moisture and oil generated during microwave heating by a microwave oven from being around the food when the food contains a large amount of water and oil and has a thickness (about 10 mm or more). In order to reduce this, the food is heated by radio waves using a package consisting of a heat-resistant release functional sheet and a heat-resistant absorption functional sheet.
As a result, the steam and heat generated during the electric wave cooking are radiated from between the two sheets, and the generated water and oil are absorbed and dispersed on the lower surface and the side surfaces of the food material, thereby reducing the amount of the food and the food around the food material. It will be. At this time, after accommodating foodstuffs with a heat-resistant release function sheet and a heat-resistant absorption function sheet,
Further, this may be accommodated in a heat-resistant package having air permeability, and may be heated by radio waves.

[0015] Further, the invention of the present application is intended to increase the cooking temperature of foodstuffs during radio-frequency heating cooking using a microwave oven when the foodstuffs contain a large amount of moisture or oil and have a thickness (about 10 mm or more). In order to prevent the surface from becoming a steamed state, after containing the foodstuff by the heat-resistant peeling function sheet and the heat-resistant absorbing function sheet, or the foodstuff by the heat-resistant peeling function sheet and the heat-resistant absorbing function sheet, The food is heated by radio waves in a package in which this is accommodated in a heat-resistant package having air permeability. As a result, the surface temperature of the food is increased by the surface temperature of the food exceeding 100 ° C due to oil or water generated during the electromagnetic heating cooking, and any of the sugars contained in the seasoning or these components. It is not steamed but burnt. When the heat-resistant absorption functional sheet is a thin sheet or a soft sheet, a sheet such as a hard backing having heat insulating properties is laid under the sheet or a package having the sheets is hardened with heat insulating properties. If the container is placed in a thin container, it will be safe and easy to handle after the electric wave cooking.

Further, the present invention is intended to uniform the radio wave heating by the microwave oven when the food material is a mixture of various food materials, particularly a food material having different moisture and oil content. During the processing of foodstuffs, edible oil is applied to the foodstuffs, or a seasoning containing oil is used, and this is accommodated in a heat-resistant container, and the upper part is covered with a heat-resistant release functional sheet. In addition, the food is heated by radio waves using the package. Thus, the heat generated between the heat-resistant peeling function sheet and the heat-resistant container during the radio-wave heating cooking is stored in the package, so that the radio-wave heating can be made uniform.

[0017] Further, the present invention relates to a method for wrapping a foodstuff in a heat-resistant, water- and oil-resistant functional sheet when the foodstuff is a cooked cooked food or a seasoned foodstuff having an oil content of 15% by mass or more and a water content of 70% by mass or less. Alternatively, it is sandwiched, and this is further housed in a heat-resistant housing and subjected to radio wave heating. As a result, the surface temperature rises due to the effect of the oil on the surface of the food, and the food is finished to be baked. In addition, the moisture remaining in the food after the electric wave cooking can be adjusted by controlling the evaporation of the moisture by wrapping the heat-resistant, water- and oil-resistant functional sheet, and using a heat-resistant water-repellent oil-resistant container or a heat-resistant water-resistant oil-resistant container. it can.

Further, the invention of the present application is characterized in that when the food is cooked food, the food is wrapped using a heat-resistant peeling-off functional sheet and a heat-resistant absorbing functional sheet, or the food is coated or contained with edible oil. Wrapping using a heat-resistant sheet material, or wrapping the food material with a heat-resistant sheet material coated or impregnated with edible oil in which ethyl alcohol is dissolved and mixed. Alternatively, a container such as a heat-resistant water- and oil-resistant container is accommodated, and the opening of the container is heated without being completely sealed, and then the opening is completely opened while the food is hot. It is also said that it is sealed. As a result, the water in the food does not escape, and the food can be heated again without being hardened even if the food is heated again by radio waves.

Here, the ingredients in the present invention are the ingredients before cooking and the seasoning liquid, or the ingredients before cooking, which have been seasoned, the half-cooked ingredients which have been subjected to a heat treatment halfway after the seasoning, and the seasoning. Any heat-cooked food that has been completely heat-treated afterwards is intended.

[0020]

BEST MODE FOR CARRYING OUT THE INVENTION The heat-resistant peelable functional sheet used in the packaging form according to the present invention has heat resistance of at least 160 ° C., does not change even if it contains moisture oil, and adheres to food after cooking. It is a sheet material having a releasability function that does not stick, and is made of a simple substance or a composite of paper, cloth, nonwoven fabric, synthetic fiber, synthetic resin, and the like. The raw materials of the above-described paper, cloth, and nonwoven fabric are, for example, natural fibers obtained by subjecting a vegetable fiber as a main raw material to a water- and oil-resistant treatment, and raw materials of the semi-synthetic fiber include, for example, rayon fiber, Acetate fiber, etc., and the raw materials of synthetic fiber and synthetic resin are heat resistance, oil resistance,
With a water-resistant function, for example, polyester,
Polypropylene, nylon, polyamide, polyimide,
Polyamideimide, and the like. In addition, the sheet | seat which does not have a peeling function in the sheet | seat which consists of these is silicone processing, an edible oil or fat,
A peeling function can be added by impregnating or applying a mixed edible oil / fat of edible oil / fat and ethyl alcohol as disclosed in 142829.

Further, the heat-resistant absorbent functional sheet used in the packaging form in the present invention has at least one sheet on the sheet itself.
A sheet having a heat resistance of 20 ° C. or higher and a function not to change even if it contains moisture oil, and is made of a nonwoven fabric, cloth, paper, food, or the like. As the raw materials of the above-mentioned paper, cloth and nonwoven fabric, for example, natural fibers, semi-synthetic fibers,
Synthetic fibers, such as simple or composite, such as natural fibers are those obtained by subjecting a vegetable fiber as a main material to a water and oil resistant treatment, and semi-synthetic fibers are rayon fibers, acetate fibers, etc., Synthetic fibers are polyester, polypropylene, nylon, heat-resistant polyethylene, polyamide, polyimide with heat resistance, oil resistance, and water resistance.
Examples include polyamide imide and the like. In addition, the above-mentioned food is prepared by thinning bread, gluten, unheated pie dough, bread dough and the like, unheated cooked products such as wheat and starch, and cooked food. Here, in the case where thin or soft absorbent sheets are used, if they are reinforced with a sheet-like material, a thin container or the like under these sheets, handling becomes safe and easy. Paper, cloth, non-woven fabric, synthetic resin sheet, etc. are used as the type of material similar to the backing paper, and the material of the thin heat-resistant container is paper, synthetic resin, etc. is there.

Further, the heat-resistant container used in the packaging form in the present invention needs to have heat resistance of at least 120 ° C. In the case of the heat-resistant water- and oil-resistant container, the water-repellent and edible oils are further added. In addition, the heat-resistant, water- and oil-resistant container has a function that does not change even if it contains moisture and oil. The material of the heat-resistant water-repellent and oil-resistant container is made of a synthetic resin.For example, in the case of a synthetic resin bag, the material is a single-layer sheet or a multi-layer laminated sheet of heat-resistant polyethylene, polypropylene, nylon, polyester, or the like. , Which can be attached in a bag shape by thermocompression bonding or the like, and in the case of a synthetic resin container, the material is molded from a simple substance or a composite of heat-resistant polyethylene, polypropylene, polyester, etc. is there.
In addition, the heat-resistant water-repellent and oil-resistant container is not limited to the above-mentioned synthetic resin, but may be made of pottery, porcelain, glass, or a wooden container, which can be thermally welded or bonded with an adhesive. May be wrapped in a sheet material made of synthetic resin or paper or the like, and may be hermetically sealed. On the other hand, the heat-resistant water- and oil-resistant container is composed of a single or a composite of nonwoven fabric, paper, synthetic fiber, synthetic resin film, etc., and the material is rayon fiber, acetate fiber,
Semi-synthetic fiber consisting of etc., synthetic fiber consisting of polyester, polypropylene, nylon, polyamide, polyimide, polyamide imide, etc., pulp, vegetable fiber consisting of other vegetable fiber, etc. Yes, for synthetic fibers and synthetic resin films,
Examples of the above-mentioned polyester, polypropylene, nylon, polyamide, polyimide, polyamideimide and the like.

The heat-resistant, water- and oil-resistant functional sheet used in the packaging form according to the present invention needs to have a heat resistance of at least 170 ° C. and has a function that does not change even if it contains moisture or oil. For example, in the case of paper, the material is a functional paper or a sulfated pulp paper having these characteristics, and may be a combination of a synthetic resin film and a functional paper having a water-absorbing and oil-absorbing property, or a nonwoven fabric. When the sheets made of these materials are soft, it is preferable to reinforce a mount or a thin container made of the above-described material under these sheets.

[0024]

The heat-resistant release function sheet has a heat storage effect between the seasoning-processed food and the release sheet, and has a function of making the radio wave uniform. In addition, the heat-resistant sheet has a releasability function so that
It has the effect of preventing sticking to food.

Further, the heat-resistant absorption functional sheet has an effect of absorbing and dispersing the moisture oil generated from the seasoning processed food during the electromagnetic heating cooking on the lower surface and the side surface, so that the surface of the seasoned processed food can be uniformly heated and finished. It has the effect of improving.

Further, the heat-resistant water-repellent and oil-resistant container accumulates heat generated inside during the electric wave heating cooking, and at the same time, makes the heat inside the container faster by the vapor pressure to make the heating uniform, thereby achieving a uniform thickness. The effect was that uniform heating of the seasoned processed food with a short time was short. At this time, by opening the steam vent so that the heat-resistant water-repellent / oil-resistant container does not burst, there is an effect that the heating cooking can be performed smoothly and there is no uneven heating. If the heat-resistant, water-repellent and oil-resistant container is a bag, open the mouth about 1 to 30% of the entire length of the bag, or make several holes on the surface of the bag with protrusions such as needles or blades. To prevent rupture by vapor pressure during radio wave heating. In the case of a container, a hole for venting steam is opened in the sheet on the surface at a surface area of about 1 to 30%.
As a guide, there is a case where the guide of the area for opening the mouth exceeds 30% depending on the characteristics of the processed food.

The heat-resistant, water- and oil-resistant container has air permeability, and radiates moisture generated during the electromagnetic wave cooking from the container, so that the finished food is clear after heating and can be taken out immediately after the electric wave heating. There is an action that the container does not become hot, and handling is safe and easy.

The heat-resistant, water- and oil-resistant functional sheet prevents oil from sticking to the food by infiltrating the oil generated from the cooked food and the cooked food during the electromagnetic heating, and has a heat storage effect during heating. As a result, the effect of making the heating uniform was produced.

In the case where the thickness of the seasoned processed food is as thin as 10 mm or less and contains a large amount of moisture or oil, the heat-resistant peeling function sheet has a temperature-raising effect of the food due to heat storage and the water-absorbing and oil-absorbing food material by the heat-resistant absorption function sheet. By absorbing excess water and oil from the surface, a function of finishing clean food occurs, and the heat generated by heating between the heat-resistant peeling function sheet and the heat-resistant absorption function sheet by the heat-resistant, water-repellent, oil-resistant container By confining the sheets, the heating between these sheets is promoted, and the effect of making the heating uniform is produced.

In the case where the seasoning-processed food has a thickness of 10 mm or more and contains a large amount of moisture and oil, moisture and oil are generated by radio-wave cooking, and if the radio-frequency heating is continued as it is, a steamed state occurs. Moisture and oil generated during heating and cooking are absorbed and dispersed by the heat-resistant absorption function sheet on the bottom and side surfaces, and heat is promoted between the heat-resistant release function sheet and the steam to radiate. Has the effect of finishing the surface in a steamed state and having a burnt surface. This is the effect of moisture and oil, and when a thick seasoned processed food containing a large amount of water and oil is subjected to radio-frequency heating cooking, the effect of raising the surface temperature while increasing the central temperature of the food occurs.
When a phenomenon exceeding ℃ occurs, the surface temperature of the seasoned processed food material surface increases, and the food is finished in a grilled state.

In the case where a processed food obtained by mixing various processed foods and a seasoned processed food is subjected to electromagnetic heating cooking, by applying an edible oil to the processed food, the effect of the water contained in the processed food and the seasoned processed food is obtained. This has the effect of increasing the cooking temperature during radio wave heating to achieve uniform heating, and at the same time accumulating the heat generated between the heat-resistant peeling function sheet and the heat-resistant container. When the heat-resistant container is a heat-resistant, water-repellent, oil-resistant container, there is an action of uniformity of the cooking by uniform heating, while, when the heat-resistant container is a heat-resistant, water-resistant, oil-resistant container, the moisture is released. It has the effect of adjusting the percentage of moisture remaining in the finished food.

In addition, when a cooked food or a food containing an edible oil film and an edible oil is added to a seasoned food, the edible oil dissolved from the food itself is absorbed by the heat-resistant, water- and oil-resistant functional sheet, and a peeling action is obtained. This has the effect of preventing sticking to food and increasing the temperature by the action of moisture contained in the food to make the heating uniform. Then, depending on the method of packaging with the heat-resistant, water- and oil-resistant functional sheet, there is a case where the steam generated during the electromagnetic heating cooking is diverted and a case where the steam is confined. Furthermore, by housing according to these actions, when using a heat-resistant water-resistant oil-resistant container, there is an effect of adjusting the moisture by radiating moisture, and when using a heat-resistant water-repellent oil-resistant container, In addition, since the heat during electric wave heating is trapped in the heat-resistant, water- and oil-resistant functional sheet, the sheet has the function of making the heating uniform, and can be selected according to the characteristics of the food.

Also, the ingredients after the radio-wave cooking (ie,
(Cooked ingredients) can be sealed while still hot,
It has the effect of preventing moisture from evaporating from food after cooking in the form of packaging. This is because the water contained in the food immediately after the heating and cooking remains in the food and in the sheet portion sandwiching the food when cooled, and the food does not harden due to insufficient water when reheated.

[0034]

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS An embodiment of the present invention will be described below in detail with reference to the drawings. First, FIG. 1 and FIG.
As shown in the figure, a heat-resistant absorbent functional sheet material (2) on which a food material (8) to be stored is placed inside a heat-resistant container (4) for storing the food material, and an upper portion of the food material (8). Using a package for heating and cooking a microwave oven provided with a heat-resistant peelable functional sheet material (1) to be covered, a meat piece that is a seasoned processed food material having a high moisture and oil content is packaged as the food material (8). .

The foodstuff (8) to be packaged is a piece of meat having a weight of 60 g and a thickness of 10 mm or less, which is arranged on a heat-resistant absorbent functional sheet (2) made of a nonwoven fabric, and a sulfuric acid pulp paper is placed thereon. The heat-peelable functional sheet (1) coated with a liquid mainly composed of edible oil is covered and wrapped.
After placing this on a mount (9), it is placed in a heat-resistant container (4) which is a heat-resistant water-repellent and oil-resistant bag made of a composite of nylon and polyethylene, and its opening (5) is heated. Sealing was performed to obtain a food for microwave cooking.

Then, in order to eat the food for microwave cooking, a part of the heat-resistant container (4) is cut out before heating to make a steam vent (6) (see FIG. 1A). Cut along the line A), then 3 in a 500 watt microwave
Heated for minutes. As a result, the ingredients were cooked to a uniformly satisfactory state.

As a second embodiment, although not particularly shown, as in the first embodiment, a food material consisting of a piece of meat having a weight of 60 g and a thickness of 10 mm or less is heat-absorbed by a nonwoven fabric. It was arranged on a functional sheet, and was wrapped by covering a heat-resistant release functional sheet formed by applying a liquid mainly composed of edible oil to sulfuric acid pulp paper, thereby forming a food for microwave cooking.

Then, in order to eat the microwave cooking food, the food is placed on a heat-resistant tray instead of being placed in a heat-resistant container made of a heat-resistant, water-repellent, oil-resistant container.
Heat treatment was performed for 3 minutes in a 00 watt microwave oven. As a result, the food was cooked in a uniformly satisfactory state as in the first embodiment.

In the third embodiment, as shown in FIGS. 3 and 4, a foodstuff (18) to be stored is placed inside a gas-permeable heat-resistant storage body (14) for storing foodstuff. Using a heat-resistant absorbent functional sheet material (12) to be placed and a heat-resistant peelable functional sheet material (11) covering the upper portion of the food material (18), using a microwave oven cooking package. As (18), a cut of fish (mackerel), which is a seasoned processed material with high moisture and oil content, is packaged.

The food (18) to be packaged is a mackerel fillet weighing 70 g with a seasoning liquid, which is placed on a heat-resistant absorbent functional sheet (12) made of non-woven fabric (made of semi-synthetic fiber rayon). , And a thermally peelable functional sheet (1) coated with a liquid mainly composed of edible oil on sulfuric acid pulp paper
After covering by covering 1), it is placed in a heat-resistant container (14), which is a heat-resistant, water- and oil-resistant bag made of a composite of nonwoven fabric and paper, and its opening (15) is bent. In this way, the food was sealed and further frozen to obtain a food for heating and cooking in a microwave oven.

Then, in order to eat the food for heating and cooking in a microwave oven, the heat-resistant container (14) was put into a microwave oven while being frozen, and heated in a microwave oven of 500 watts for 3 minutes. As a result, the ingredients were cooked in a satisfactory state with grilling.

As a fourth embodiment, although not particularly shown, as in the third embodiment, a food material consisting of a cut of a mackerel weighing 70 g is used as a heat-resistant absorbent sheet made of a nonwoven fabric. The food was heated and cooked by covering it with a thermally peelable functional sheet formed by coating a liquid mainly composed of edible oil on sulfuric acid pulp paper, and then freezing it.

Then, in order to eat the food for microwave cooking, the food is placed on a heat-resistant tray instead of being placed in a heat-resistant container made of a gas-permeable heat-resistant water- and oil-resistant container. Heated in a watt microwave for 3 minutes. As a result, the foods were cooked in a satisfactory condition with the grilling in the same manner as in the third embodiment.

In the fifth embodiment, as shown in FIG. 5 and FIG. 6, foodstuffs in which various kinds of foodstuffs are combined as foodstuffs to be stored inside a heat-resistant container (24) for storing foodstuffs. Using a heat-resistant peelable functional sheet material (21) covering the upper part of (27, 28) and using a microwave oven cooking package, the food (27, 28) is seasoned with a large amount of water or oil. It is a package of cut vegetables and meat pieces as ingredients.

Various kinds of foodstuffs to be packaged (27, 28)
Is 50g of cut vegetables (27), which are vegetables, such as cabbage, carrots, and onions,
30 g of cooked and seasoned sliced meat (28), and after applying edible oil to the cut vegetables (27), place it in a polypropylene heat-resistant resin container (24) and place it on top of it. After arranging the sliced meat (28), and further covering a heat-peelable functional sheet (21) obtained by applying a liquid mainly composed of edible oil to sulfated pulp paper, the heat-resistant resin container (24) Was covered with a lid member (29) made of a polypropylene film, and the edge (25a) was heat-sealed and sealed to obtain a food for microwave cooking.

Then, in order to eat the food for heating by microwave oven, a part of the heat-resistant container (24) is incised before cooking to produce a steam vent (26) (see FIG. 5). Cut along a line) and then heat-treated in a 500 watt microwave for 3 minutes. As a result, the ingredients were cooked to a uniformly satisfactory state.

Although not particularly shown in the sixth embodiment, as in the fifth embodiment, as in the fifth embodiment, 50 g of cut vegetables coated with edible oil and 30 g of cooked and seasoned sliced meat are used.
Were placed in a heat-resistant, water-repellent, oil-resistant storage bag made of polypropylene, and the opening was heat-sealed to form a food for microwave cooking.

Then, in order to eat the food for heating with microwave oven, a part of the heat-resistant container was cut out before steaming to create a steam vent, and then heated in a microwave oven of 500 watts for 3 minutes. did. As a result, the food was cooked in a uniformly satisfactory state as in the fifth embodiment.

In the seventh embodiment, as shown in FIGS. 7 and 8, the inside of a heat-resistant container (34) for accommodating food is covered with heat-resistant material (38). A cooked foodstuff is packaged as the foodstuff (38) using a package for heating and cooking a microwave oven provided with a water- and oil-resistant sheet material (33).

The foodstuff (38) to be packaged is a hamburger weighing 85 g. After a seasoning film (37) comprising a seasoning and an edible oil is applied to the surface of the hamburger, the whole is made of heat-resistant pulp paper. The water- and oil-resistant functional sheet material (33) is wrapped by covering it, and further put in a heat-resistant container (34), which is a heat-resistant water-repellent and oil-resistant bag made of a composite of nylon and polyethylene, and opened. The part (35) was sealed by heat sealing to obtain a food for microwave cooking.

Then, in order to eat the food for heating by microwave oven, a part of the heat-resistant container (34) is cut out before heating to make a steam vent (36) (see the heart in FIG. 7). (Cut along the c-line) and then heat-treated in a 500 watt microwave for 3 minutes and 30 seconds. As a result, the foodstuff was uniformly heated to a satisfactory state.

As an eighth embodiment, although not particularly shown, as in the above-mentioned seventh embodiment, a food material comprising a hamburger having a seasoning film made of a seasoning and an edible oil on the surface is used as a sulfated pulp. Wrap it by covering the heat-resistant, water- and oil-resistant functional sheet material made of paper, and then put it in a heat-resistant container that is a heat-resistant, water- and oil-resistant bag made of a composite of non-woven fabric and paper. Heat sealing was carried out to obtain a food for microwave cooking.

Then, in order to eat the food for microwave cooking, a part of the heat-resistant container was cut out before cooking to make a steam vent, and then the microwave oven of 500 watts was used for 3 minutes 30 seconds. Heat treated. As a result, the food was heated to a uniformly satisfactory state as in the seventh embodiment.

In the ninth embodiment, as shown in FIGS. 9 to 11, an upper surface and a lower surface (periphery) of a food material (48) to be stored are placed inside a heat-resistant container (44) for storing the food material. )
The food (48) is a package of fish (salmon), which is a cooked food, using a microwave oven cooking package provided with a heat-resistant sheet material (43) covering the food.

The foodstuff (48) to be packaged is a seasoned raw salmon fillet weighing 60 g, which is coated or impregnated with edible oil dissolved and mixed with ethyl alcohol arranged above and below. (43, 43), and further heat-resistant water- and oil-resistant bag (4) made of a composite of nylon and polyethylene.
4).

Then, the opening (45) of the heat-resistant container (44) may be sealed by heat sealing to obtain food for microwave cooking, but in this embodiment, the opening (45) is used. Without sealing, microwave cooking with microwave at 500 watts for 3 minutes with opening, then
This is taken out of the microwave oven and immediately opened.
5) was sealed by heat-sealing, and then cooled to obtain a food for microwave cooking.

Then, in order to reheat and eat the food for microwave cooking, the heat-resistant container (4
Part 4) is cut to make a steam vent (46) (FIG. 11).
Cut along the line ii) and then heat treated in a 500 watt microwave for 1 minute. As a result, the food was heated to a satisfactory state without becoming hard and soft.

The steam vent provided in the heat-resistant container is not limited to a steam vent formed by partially cutting out the steam vent as in each of the above-described embodiments. Is no problem.

[0059]

As described above, according to the present invention, it is possible to wrap the food in accordance with the characteristics of the food to be cooked, and to carry out radio wave cooking with a microwave oven as it is. In addition, when the package is in a closed state, cleaning and care of the electric wave heating cookware and the like are easy and the labor is reduced.

According to the present invention, the packaged food can be cooked from the frozen state without thawing.
When necessary, only the required amount of food can be cooked without waste.

Further, according to the present invention, even if the foodstuff itself is too thin or too thick and it is difficult to heat and cook properly with conventional microwave cooking, it is possible to heat it properly without any difficulty. You will be able to cook.

Further, according to the present invention, since the degree of the heat treatment can be managed and adjusted by time, there is little failure, and even a person who is blind can easily heat and cook if only the time can be set.

[Brief description of the drawings]

FIG. 1 is a perspective view of a food for cooking using a microwave oven, illustrating a first embodiment of the present invention.

FIG. 2 is a longitudinal sectional side view taken along the line AA shown in FIG.

FIG. 3 is a perspective view of a food for cooking using a microwave oven for explaining a third embodiment of the present invention.

FIG. 4 is a longitudinal sectional side view taken along the line BB shown in FIG. 3;

FIG. 5 is a perspective view of a food for heating and cooking in a microwave oven for explaining a fifth embodiment of the present invention.

FIG. 6 is a vertical sectional side view taken along the line CC shown in FIG. 5;

FIG. 7 is a perspective view of a food for microwave cooking illustrating a seventh embodiment of the present invention.

FIG. 8 is a vertical sectional side view taken along the line DD shown in FIG. 7;

FIG. 9 is a perspective view illustrating a method for producing a food for cooking by heating in a microwave oven according to a ninth embodiment of the present invention.

FIG. 10 is a vertical sectional side view taken along line EE shown in FIG. 9;

FIG. 11 is a perspective view of a food for microwave cooking illustrating a ninth embodiment of the present invention.

[Explanation of symbols]

 1, 11, 21 ... heat-resistant peeling functional sheet 2, 12 ... heat-resistant absorbing functional sheet 4, 14, 24, 34, 44 ... heat-resistant container 5, 15, 25, 35, 45 ..Opening portions 6, 26, 36, 46 ... vapor release 8, 18, 27, 28, 38, 48 ... food material 9 ... mount 25a ... edge portion 29 ... lid material 33 ..Heat-resistant, water- and oil-resistant functional sheets 37 ... seasoning films 43 ... heat-resistant sheets

Claims (22)

[Claims] 1. Inside a heat-resistant container for storing foodstuffs,
A package for heating and cooking a microwave oven, comprising a heat-resistant release-functional sheet material for covering an upper portion of foodstuffs contained therein. 2. Inside a heat-resistant container for storing foodstuffs,
A heat-resistant absorbent functional sheet material on which the stored ingredients are placed,
A package for heating and cooking a microwave oven, comprising a heat-resistant peelable sheet material covering an upper portion of the foodstuff. 3. Inside a heat-resistant container for storing foodstuffs,
A package for heating and cooking a microwave oven, comprising a heat-resistant, water- and oil-resistant functional sheet material that covers the periphery of foodstuffs to be accommodated. 4. Inside a heat-resistant container for storing foodstuffs,
A package for heating and cooking a microwave oven, comprising a heat-resistant sheet material coated or contained with edible oil covering the periphery of the food material to be accommodated. 5. Inside a heat-resistant container for storing foods,
A package for heating and cooking a microwave oven, comprising a heat-resistant sheet material coated or incorporated with edible oil in which ethyl alcohol is dissolved and mixed so as to cover the periphery of the stored food material. 6. The microwave oven cooking package according to claim 1, wherein the heat-resistant container has a water-repellent and oil-resistant function. 7. The microwave oven cooking package according to claim 1, wherein the heat-resistant container has a water- and oil-resistant function. 8. A package for heating and cooking a microwave oven, wherein an upper side of a container for accommodating foodstuffs is made of a heat-resistant release functional sheet material, and a lower side thereof is made of a heat-resistant absorption functional sheet material. 9. The microwave oven cooking package according to claim 1, wherein a heat-resistant hard sheet material is disposed on the lower surface side of the container. 10. A foodstuff for heating and cooking a microwave oven, wherein foodstuffs are stored in the package for heating and cooking a microwave oven according to any one of claims 1 to 9. 11. The foodstuff according to claim 10, wherein the foodstuff is one of a seasoned foodstuff, a semi-cooked foodstuff, and a cooked foodstuff which can be eaten by performing a heat treatment in a microwave oven. The food for microwave cooking according to the above. 12. The food is hot food after heat treatment,
The food for heating and cooking in a microwave oven according to claim 10, wherein an opening of the package stored while being hot after storage is sealed. 13. The food for heating and cooking in a microwave oven according to claim 11, wherein the food is frozen. 14. A food packaging for microwave cooking, wherein a food material is placed on a heat-resistant absorbent functional sheet material and a heat-resistant release functional sheet material is coated on the food material. Method. 15. A food material is coated with edible oil or seasoned with a seasoning liquid containing a large amount of oil, and thereafter, a heat-resistant release functional sheet material is coated on the food material, and the food material is further air-permeable. A method for packaging food for microwave cooking, characterized by being housed in a heat-resistant container having the same. 16. A food material is placed on a heat-resistant absorbent functional sheet material, a heat-resistant release functional sheet material is coated on the food material, and the food material is placed inside a heat-resistant container having air permeability. A method for packaging foods for microwave cooking, characterized by being housed in a microwave oven. 17. A food packaging for microwave cooking, characterized in that a food material is covered with a heat-resistant, water- and oil-resistant functional sheet material, and further contained in a heat-resistant container having air permeability. Method. 18. A microwave oven characterized in that a food material is covered with a heat-resistant sheet material coated with or containing edible oil, and further housed in a heat-resistant container having air permeability. How to pack food for cooking. 19. A food material is coated with a heat-resistant sheet material coated or containing edible oil in which ethyl alcohol is dissolved and mixed, and the food material is further housed in a heat-resistant housing having air permeability. A method for packaging foods for microwave cooking. 20. The method according to claim 15, wherein the heat-resistant container has a water-repellent and oil-resistant function. 21. The method according to claim 15, wherein the heat-resistant container has a water- and oil-resistant function. 22. A foodstuff stored in a heat-resistant container,
22. The heat treatment in a state where the opening is partially opened without completely sealing the opening, and thereafter the opening is completely sealed while the food is hot. 4. The method for packaging a food for microwave cooking according to <1>.