JP2002218915A - Packaging material for cooking in microwave oven - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a packaging material for cooking in a microwave oven capable of sufficiently heating a food material in heat-treatment of the food material with the microwave oven, not only carrying out baking treatment producing a scorch but also eliminating operation to pickle a cooking food material in a seasoning producing the scorch and facilitating sufficient coating or impregnation of a cooked food housing material with the seasoning and designed to uniformly carry out cooking of the food material for cooking for producing the scorch with the seasoning and an edible oil and to provide a method for producing the package. SOLUTION: This packaging material 11 for cooking in the microwave oven is obtained by coating the surface of a heat-resistant sheet material 1 with a saccharides-containing seasoning 2 which comprises a gelling agent added thereto, remains in a gel state at normal temperature and is eluted by heating and thereby supporting the saccharides-containing seasoning 2 on the surface of the heat-resistant sheet material 1.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a packaging material for microwave oven cooking, and more particularly, to a heating process in a microwave oven which not only heats the cooking material but also produces a baked texture. BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a packaging material for microwave cooking and a method for manufacturing the same.

[0002]

2. Description of the Related Art When cooking foodstuffs using a microwave oven, the cooking foodstuffs are heated only by radio waves, so that the cooking foodstuffs are simply heated or evaporated by the moisture from the cooking foodstuffs evaporated by heating. You can only cook as done. At present, a microwave oven is provided with a heater so that grilling and cooking can be achieved using the heater as well as the radio wave.

[0003] In the heating cooking using a microwave oven, however, the cooking ingredients are satisfactorily heated by radio waves, but most of them are steamed by the evaporation of moisture from the cooking ingredients generated by heating. It will have such a texture.

[0004] Further, in the case of a microwave oven equipped with a heater, baking can be performed, but this is achieved by the function of the heater. Cannot be achieved. Therefore, it is desired that not only a microwave oven can be used for heating cooking ingredients but also for baked cooking.

The inventor of the present invention disclosed in Japanese Patent Application Laid-Open No. 2000-142829 that heat treatment using only a microwave oven not only warms foods but also causes browning as if baked. A porous absorbent or non-porous material obtained by soaking or cooking a food ingredient in a seasoning to which sugar and / or soy sauce or miso has been added, and applying or incorporating an edible oil in which ethyl alcohol is dissolved and mixed; It discloses that it is wrapped in a cooked food container made of an absorber and heat-treated by a microwave oven.

[0006]

However, the technique disclosed in the above-mentioned Japanese Patent Application Laid-Open No. 2000-142829 is capable of easily performing browning cooking if cooking ingredients are previously soaked in the seasoning. However, when cooking cooking ingredients that are not immersed in the seasoning, the seasoning is applied around the cooking ingredients, or a porous absorbent or non-porous material serving as a cooking food storage body is prepared. It was necessary to apply or impregnate the seasoning to the absorber.

In addition, when the seasoning is applied or impregnated to a porous absorbent or a non-porous absorbent serving as a cooked food container, the porous absorbent or the non-porous absorbent includes: Since the edible oil whose viscosity was lowered by dissolving and mixing ethyl alcohol was already applied or contained, it was difficult to sufficiently carry the seasoning on the surface of the edible oil later. .

[0008] Further, it is difficult to sufficiently carry the seasoning on the cooked food storage container, and thus it is also difficult to impart a uniform seasoning to the cooking ingredients.

[0009] The present invention is intended to address such a problem, and, of course, the food is sufficiently heated in the heat treatment of the food by a microwave oven, so that a baking process that causes browning is performed. Eliminating the operation of pickling the seasoning that causes the browning into cooking ingredients, facilitating sufficient application or impregnation of the seasoning into the cooked food container, and browning with the seasoning and the cooking oil It is an object of the present invention to provide a microwave cooking package in which cooking is uniformly performed on cooking ingredients.

[0010]

SUMMARY OF THE INVENTION According to the present invention, in order to eliminate the cumbersome work of immersing the cooking ingredients in a seasoning which causes browning, the seasoning is previously applied or impregnated to a cooked food container. At that time, the seasoning is applied or impregnated in the cooked food container enough to season the cooking ingredients, and the edible oil and the seasoning are evenly and surely. To match
The above-mentioned application or impregnation is performed by changing the properties of the seasoning.

[0011] That is, the present invention provides a) a heat-resistant sheet material by applying or impregnating a liquid sugar-containing seasoning and / or a protein fermentation substance seasoning, or b) a microwave oven on the heat-resistant sheet material. By applying or impregnating a gel-like saccharide-containing seasoning and / or protein fermentation substance seasoning which is eluted by heating, or c) a liquid sugar-containing seasoning and / or protein fermentation substance seasoning on a heat-resistant sheet material. By mixing or impregnating a food and a solid or liquid edible oil in advance, and d) a heat-resistant sheet material, a gel-like saccharide-containing seasoning eluted by heating in a microwave oven and / or The protein fermentation substance seasoning is applied or impregnated, and the surface of the sugar-containing seasoning and / or protein fermentation substance seasoning is heated by a microwave oven. By applying a solid edible oil or a liquid edible oil to be eluted, or e) applying or impregnating a solid edible oil to be eluted by heating in a microwave oven on a heat-resistant sheet material, Sprinkle a powdery sugar-containing seasoning and / or protein fermentation substance seasoning on the surface, or f) Gel-like sugar-containing seasoning and / or protein fermentation eluted by heating a microwave oven on a heat-resistant sheet material. A material prepared by previously mixing and dispersing a substance seasoning and a solid or liquid edible oil is applied or impregnated to obtain a packaging material for microwave cooking.

The heat-resistant sheet material has a heat resistance of 160 ° C. or higher, and any porous or non-porous member can be used as long as it does not change the shape of the sheet material under the influence of moisture or oil. Can be used. As the porous member, for example, cloth, nonwoven fabric, semi-synthetic fiber, synthetic fiber, synthetic resin,
It consists of a simple substance or a composite such as paper and food,
It can be penetrated or applied to the inner surface or the whole. And the above-mentioned cloth, non-woven fabric and raw material of paper are, for example, natural fibers mainly made of vegetable fiber,
The raw material of the semi-synthetic fiber is, for example, rayon fiber, acetate fiber, and the like, and the raw material of the synthetic fiber and the synthetic resin has a heat-resistant function, for example, polyester, polypropylene, nylon. , Polyamide, polyimide, polyamide imide, etc., and further, the above-mentioned foods are made from bread, fu, unheated pie dough, bread dough and the like, wheat, unheated cooked products such as starch, and cooked foods. Things. The nonporous member is, for example, a single or composite material such as a cloth, a nonwoven fabric, a synthetic fiber, a synthetic resin, etc., which can be applied to the inner surface or the whole.

As the liquid sugar-containing seasoning or protein fermented substance seasoning, for example, sugars such as sugar, fructose, glucose, dextrin, maltose, mirin and fruit juice are added to soy sauce, miso, ketchup, sauce and the like. The main component is a mixture of sake and spices, etc., which includes not only smooth, low-viscosity ones but also sticky, high-viscosity jams or pastes. Also, as a gelled sugar-containing seasoning or protein fermented substance seasoning eluted by heating in a microwave, for example, liquid or powdered soy sauce, miso, ketchup, sauce, etc., sugar, fructose, glucose, The main component is saccharides such as dextrin, maltose, mirin, and fruit juice. Sake and spices are added to this, and pectin, agar, and gelatin are added. , Starches, gelled by the addition of gelling agents such as corn starch, normally has solidified, refers to such as to elute with the heating. The seasoning that can be gelled may be used by being applied to the sheet material as it is and used as it is.However, this is heated to a liquid state, and the sheet material made of a porous member is immersed sufficiently. After the impregnation, it is desirable to cool the seasoning and to use it by gelling it.

Examples of solid edible oils eluted by heating in a microwave oven include shortening obtained by hardening vegetable oil, fish oil, milk fat, coconut oil, palm oil, tallow, lard, cocoa butter and the like. Margarine and the like that maintain a solidified state at room temperature. The edible oil consisting of these solid animal fats and vegetable fats or a mixed fat thereof may be used as it is by applying it to a sheet material as it is, but adding ethyl alcohol to it It is desirable from the viewpoint of work that the viscosity adjusted by lowering the viscosity is applied to a sheet material, and furthermore, the edible oil is heated to a liquid state, and the sheet material formed of a porous member is immersed in the liquid. After impregnation,
The edible oil may be cooled and solidified to be supported and used. In addition, the normal temperature mentioned here is
Although it varies depending on the season, in the case of Japan, it is intended to be in the range of approximately 0 to 35 ° C, and if it is required to be constantly refrigerated, it is intended to be around 5 ° C. On the other hand, examples of the liquid edible oil include vegetable oils such as salad oil, olive oil, rapeseed oil, soybean oil, corn oil, cottonseed oil, safflower oil, sunflower oil, and linseed oil.

This ethyl alcohol is not merely used to lower the viscosity of the edible oil to make the adsorption or absorption to the sheet material uniform and to increase the absorption speed, but is also expected to prevent the propagation of general bacteria and deodorize. Is used. The concentration is adjusted in the range of 0 to 70% according to the intended use (target foodstuff).

The packaging material for microwave cooking made of the heat-resistant sheet material adjusted as described above may be used as it is so that the sheet-like packaging material is directly covered on the upper surface of the cooking food material, or the packaging material may be used. The food for cooking may be used so as to entirely wrap or sandwich it, and the packaging material may be formed into a bag shape in advance so that the food for cooking is accommodated therein.

[0017] Then, when the above-mentioned microwave cooking packaging material coated or impregnated with the seasoning is put on the cooking food and is cooked in a microwave oven, the temperatures of the cooking food and the packaging material rise and the cooking food and the packaging material rise in temperature. As the moisture evaporates from the foodstuff, the gelled sugar-containing seasoning contained in the heat-resistant sheet material and / or
Alternatively, a protein fermentation substance seasoning or cooking oil is eluted by heat or vapor from cooking food and adheres to the surface of the cooking food, and the surface temperature of the cooking food is included in the food itself. Sugars and proteins are decomposed by the oil content and edible oil eluted from the sheet material when the temperature becomes 100 ° C or higher,
The food can be cooked as if it were baked by burning the surface of the food. In addition, even when the oil content contained in the food material itself is small, the cooking oil eluted from the sheet material can be heated and cooked as if baked as a whole by raising the surface temperature of the cooking food material.

[0018] Here, the ingredients containing less oil are as follows.
There are fish such as raw and salted cod, mackerel, sea bream, swordfish, etc.Foods containing a lot of oil include beef and pork,
There are meats such as chicken, fish such as mackerel, sardine, aji, salmon, yellowtail, silver cod, mutt, and fishes with a low oil content that are also pickled in oil, and contain sugars and protein fermented substances. The foods seasoned with seasonings include the above-mentioned fish and meat only pickled in mirin, pickled in Saikyo, pickled in miso, pickled in kasu, and the like.

As shown in FIG. 6, the packaging material for microwave cooking according to the present invention has an uneven mounting surface (8) that partially supports cooking food, that is,
When disposing a packaging material for microwave cooking made of a heat-resistant sheet material on the lower surface of the cooking food material, for example, folding the heat-sensitive sheet material in a bellows shape, or providing a bar-shaped protrusion on the upper surface of the heat-sensitive sheet material. Thus, the packaging material is prevented from being in contact with the upper surface of the packaging material in a planar manner.

As a result, a gap is formed between the lower surface of the cooking food and the upper surface of the heat-sensitive sheet material, and seasonings and edible oil eluted by heating and cooking in the microwave oven enter the gap. By being heated, scorch can be generated not only on the upper surface side of the cooking food material but also on the lower surface side.

If the step on the mounting surface is too small, the eluted seasoning and edible oil will not accumulate on the lower surface of the cooking ingredients and will accumulate in the lower peripheral portion, and only the lower peripheral portion will be unnecessary. Since there is a risk of becoming scorched, in order to appropriately generate a scorch on the lower surface side of the cooking ingredients, the step of the mounting surface should have at least 5 mm unevenness. Good.

As shown in FIG. 7, the microwave oven cooking wrapping material of the present invention is mainly used when only the upper surface of the cooking food is wrapped or when the cooking food is entirely wrapped. A plurality of ventilation holes (9... 9) may be partially or entirely provided on the side of the covering surface (10a).

Thus, even if the cooking material having a high moisture content is entirely wrapped with the packaging material, it is prevented from being steamed by the moisture from the cooking material evaporated by heating. You can do it. In addition,
When the heat-resistant sheet material used as the packaging material for microwave cooking is made of a porous material from the beginning, cooking can be appropriately performed without providing the small holes for ventilation as described above. If the moisture content is higher than necessary, it is desirable to provide the ventilation holes even if the heat-resistant sheet material is a porous member.

Further, the packaging material for microwave cooking according to the present invention can be used as a surface on which the cooking food is placed when only the upper surface of the cooking food is wrapped, or so as to entirely wrap the cooking food. In the case where the heat-resistant hard member is arranged below the mounting surface of the cooking food in the case of the above, for example, in the case of the packaging material for microwave cooking of the present invention shown in FIG. ) It may be a heat-resistant hard member itself, or a heat-resistant hard member may be separately arranged below the mounting surface (10b).

Thus, the danger of handling packaging materials containing hot cooking ingredients after heating, such as burns and falling of cooking ingredients, is remarkably eliminated, and safe and convenient handling can be achieved. Become.

The above-mentioned packaging material for microwave cooking according to the present invention can be prepared by a) applying a liquid sugar-containing seasoning and / or a protein fermentation substance seasoning to the surface of a heat-resistant sheet material, or The sugar-containing seasoning and / or protein fermented substance seasoning eluted by heating in a microwave oven is heated and dissolved, and a heat-resistant sheet material is immersed therein to season the sugar-containing seasoning and / or protein fermented substance seasoning. Gelled saccharide-containing seasoning and / or protein eluted by heating in a microwave oven by gelling the saccharide-containing seasoning and / or protein fermentation substance seasoning by cooling and then cooling. The fermented substance seasoning is applied to the surface of the heat-resistant sheet material in a gel state, or d) a liquid sugar-containing seasoning and / or a protein fermented substance seasoning and a solid state. By heating and dissolving the oil for use, mixing and emulsifying, emulsifying the emulsion by impregnating a heat-resistant sheet material, and then cooling to solidify the emulsion, or e) heating the microwave oven The gel-like sugar-containing seasoning and / or protein fermentation substance seasoning eluted by the above method is applied to the surface of the heat-resistant sheet material in a gel state, and further, the sugar-containing seasoning and / or protein fermentation substance seasoning surface Or by applying a solid edible oil eluted by heating in a microwave oven, or f) heating and dissolving the gelled sugar-containing seasoning and / or protein fermented substance seasoning eluted by heating in a microwave oven, Heat-resistant sheet material to impregnate the sugar-containing seasoning and / or protein fermentation substance seasoning, and further cool to cool the sugar-containing seasoning and / or protein. Gelling the fermented substance seasoning and then applying a solid or liquid edible oil eluted by heating in a microwave oven to the surface of the saccharide-containing seasoning and / or protein fermented substance seasoning, or ) A solid edible oil eluted by heating in a microwave oven is applied to the surface of the heat-resistant sheet material in a solid state, and the edible oil is further seasoned with a powdered sugar-containing seasoning and / or protein fermented substance seasoning. By heating or heating the microwave oven to dissolve the solid cooking oil, heat-dissolve it, impregnate it with a heat-resistant sheet material, impregnate the cooking oil, and further solidify the cooking oil. Before it is sprinkled with a powdered sugar-containing seasoning and / or protein fermentation substance seasoning, and then cooled to solidify the edible oil, or The gelled sugar-containing seasoning and / or protein fermentation substance seasoning and the solid edible oil which are eluted by heating are dissolved and mixed to form an emulsion, and a heat-resistant sheet material is immersed in the emulsion to form the emulsion. And then cooling to solidify the emulsion, or (c) heating and dissolving the gelled sugar-containing seasoning and / or protein fermentation substance seasoning eluted by heating in a microwave oven, followed by liquid edible oil Is mixed and emulsified, and a heat-resistant sheet material is immersed therein to impregnate the emulsion, and then cooled to solidify the emulsion, or (3) a gel-form saccharide eluted by heating in a microwave oven. The seasoning and / or protein fermented substance seasoning and solid edible oil are heated and dissolved, then mixed and emulsified, and further cooled to form the emulsion. Solidify and apply it to the surface of the heat-resistant sheet material, or b) heat and dissolve the gelled sugar-containing seasoning and / or protein fermentation substance seasoning eluted by heating in a microwave oven, Edible oil is mixed and emulsified, and further cooled to solidify the emulsion, and the emulsion is applied to the surface of a heat-resistant sheet material, whereby each of them can be produced.

[0027]

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS An embodiment of the present invention will be described below in detail with reference to the drawings. First, in the first embodiment, as shown in FIG. 1, 50 g of sugar was mixed with 100 mL of soy sauce on the surface of a heat-resistant sheet material (1) made of a nonwoven fabric as a porous absorbent, and pectin was used as a gelling agent. A saccharide-containing protein fermented substance seasoning (2) in the form of a normal temperature gel which is dissolved by adding 3% by mass and eluted by heating is applied and adhered to form a packaging material (11) for microwave cooking.

The packaging material for microwave cooking (1)
After drying the dried ash of mackerel weighing about 80 g with the oily content as a cooking ingredient using 1), it was heat-treated in a microwave oven of 500 watts for 2 minutes. At this time, the food for cooking is placed on a heat-resistant absorbent sheet made of non-woven fabric, wrapped by covering it from above with the packaging material for microwave cooking (11), and further placed on a heat-resistant hard member. And then cooked.

As a result, the cooking ingredients were cooked in a uniformly satisfactory state, as well as browned and browned, and could be cooked as if baked. In addition, the evaporated water from the food material is properly exhausted, so that there is no sticky feeling as if the surface of the food material was wet.

Next, in the second embodiment, as shown in FIG. 2, a heat-resistant sheet material (1) made of a nonwoven fabric, which is a porous absorbent, is mixed with 100 mL of soy sauce and 50 g of sugar, and used as a gelling agent. Room temperature gel-like saccharide-containing protein eluted by heating in a microwave oven by adding 2.5% by mass of gelatin, immersing it in a seasoning solution heated and dissolved, sufficiently absorbing the seasoning, and cooling. Fermented substance seasoning (12)
A packaging material for microwave cooking (21) impregnated inside the heat-resistant sheet material (1) and attached to the surface thereof.
It becomes as.

Then, the packaging material for microwave cooking (2)
After wrapping the cut of the yellowtail with a weight of about 80 g as a cooking ingredient in the same manner as in Example 1 using 1),
Cooked in a 00 watt microwave for 2 minutes.

As a result, it is obvious that the cooking ingredients are cooked uniformly and satisfactorily, and that the seasonings are sufficiently adhered to the surface of the ingredients to cause browning, and the cooking ingredients are cooked as if baked. Was completed.

Next, in the third embodiment, as shown in FIG. 3, a heat-resistant sheet material (1) made of a nonwoven fabric, which is a porous absorber, was added to 100 mL of soy sauce and sugar as in the second embodiment. Mix 50 g, add 2.5% by mass of gelatin as a gelling agent, immerse in the seasoning liquid heated and dissolved, absorb the seasoning sufficiently, cool, and elute by heating in the microwave. The heat-resistant sheet material (1) is impregnated with the normal temperature gel-like sugar-containing protein fermentation substance seasoning (12) and adhered to the surface thereof.
An edible oil (3) consisting of a shortening to which 5% by mass of ethyl alcohol is added is applied to the surface of the saccharide-containing seasoning (12) to be adhered thereto, thereby forming a packaging material (31) for microwave cooking.

Then, the packaging material for microwave cooking (3)
After wrapping frozen raw salmon weighing about 60 g using 1) as cooking ingredients, use a 500 watt microwave oven for 2 minutes 30 minutes.
Heat treatment was performed for seconds. At this time, the cooking ingredients are placed on a heat-resistant absorbent sheet made of a non-woven fabric, and are wrapped by covering with the microwave cooking wrapping material (31) from above, and a plurality of ventilation holes are provided on the upper surface thereof. This was placed on a heat-resistant hard member and cooked.

As a result, the foodstuffs for cooking were cooked in a uniformly satisfactory state, as well as burnt on the surface, and could be cooked as if baked.

Next, in a fourth embodiment, as shown in FIG. 4, a heat-resistant sheet material (1) made of a nonwoven fabric which is a porous absorber is solid-state edible at room temperature which is eluted by heating in a microwave oven. The oil shortening is immersed in the heated and melted oil, and the edible oil (3) is sufficiently absorbed and cooled, and before the edible oil (3) is completely solidified, a powdery seasoning is formed on the upper surface thereof. It is used as a packaging material (41) for microwave cooking by attaching salt by sprinkling salt as a material (4).

Then, the packaging material for microwave cooking (4)
Using 1), fillet of mackerel with a low oil content and weighing about 80 g was wrapped as food for cooking, and then heated in a microwave oven of 500 watts for 2 minutes.

[0038] As a result, the foodstuffs for cooking were cooked in a uniformly satisfactory state, as well as burnt on the surface, and could be cooked as if baked.

Next, as shown in FIG. 5, in the fifth embodiment, ketchup and Worcester sauce are mixed on the surface of a heat-resistant sheet material (6) made of a nonwoven fabric which is a non-porous absorbent, and a gelling agent is used. Room temperature gel-like seasoning with starch added thereto and shortening added with 5% by mass of ethyl alcohol mixed at a ratio of 1: 1.5, and emulsified room temperature gel-like oil-containing oil eluted by heating. The seasoning (5) is applied and adhered to form a packaging material (51) for microwave cooking.

Then, the packaging material for microwave cooking (5
A raw hamburger meat mass weighing about 120 g was wrapped as a cooking ingredient using 1), and then heat-treated with a 500-watt microwave oven for 3 minutes and 30 seconds.

As a result, the cooking ingredients were cooked uniformly and satisfactorily, as well as burnt on the surface, and could be cooked as if baked.

In the above-mentioned embodiment, all of the seasonings used were gel-like substances eluted by heating in a microwave oven. However, liquid seasonings can be applied to a heat-resistant sheet material by applying or impregnating the sheet. If carried, it goes without saying that the same effect is naturally exerted. In the third embodiment, the edible oil applied to the surface of the saccharide-containing seasoning is eluted by heating in a microwave oven. It goes without saying that the same result can be obtained by using a liquid instead of a solid.

[0043]

As described above, according to the present invention, a seasoning or an edible oil can be sufficiently carried on a porous absorbent or a non-porous absorbent serving as a packaging material for cooking ingredients. Since it is possible to do so, it is not necessary to impregnate the cooking ingredients with the seasoning or apply it around it, just by wrapping it in the packaging material already carrying the seasoning, it is very easy to cause browning You can do baked cooking in the microwave.

Moreover, according to the present invention, even if the edible oil is first applied or contained in the packaging material, the seasoning can be sufficiently carried on the surface of the edible oil later. Becomes

Further, according to the present invention, even if the foodstuff is not seasoned, the seasoning and the edible oil can be sufficiently carried on the packaging material. You can also.

[Brief description of the drawings]

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a partially enlarged cross-sectional view illustrating a packaging material of the present invention according to a first embodiment of the present invention.

FIGS. 2A and 2B are a partially enlarged cross-sectional view illustrating a packaging material of the present invention according to a second embodiment, and FIG. 2B is a partially enlarged cross-sectional view before impregnation with a seasoning.

3 (a) is a partially enlarged sectional view before impregnation of a seasoning, (b) is a partially enlarged sectional view after impregnation of a seasoning, and (c) furthermore, edible oil. FIG. 3 is a partially enlarged cross-sectional view after application.

4 (a) is a partially enlarged sectional view before impregnating with edible oil, (b) is a partially enlarged sectional view after impregnated with edible oil, and (c) further shows a powdery state. Partial enlarged sectional view after seasoning is sprinkled.

FIG. 5 is a partially enlarged cross-sectional view illustrating a packaging material of the present invention in a fifth embodiment, (a) before impregnation with an oil-impregnated seasoning;
(B) Partial enlarged sectional view after impregnation with an oil-impregnated seasoning.

FIG. 6 is a perspective view showing a packaging material of the present invention in which an uneven mounting surface is formed.

FIG. 7 is a perspective view showing a packaging material of the present invention in which a plurality of ventilation holes are formed.

[Explanation of symbols]

DESCRIPTION OF SYMBOLS 1 ... Heat-resistant sheet material 2 ... Sugar-containing protein fermented substance seasoning 3 ... Edible oil 4 ... Powdered seasoning 5 ... Oil-containing seasoning 6 ... Heat-resistant sheet material 8. · · · Rough mounting surface 9 · · · small holes for ventilation 10a · · · coating surface 10b · · · mounting surface 11, 21, 31, 41, 51 · · · packaging material for microwave cooking

Continued on the front page (51) Int.Cl. ⁷ Identification symbol FI Theme coat II (reference) F24C 7/02 551 F24C 7/02 551H 561 561Z

Claims (11)

[Claims] 1. A packaging material for microwave cooking, wherein a heat-resistant sheet material is coated or impregnated with a liquid sugar-containing seasoning and / or a protein fermentation substance seasoning. 2. A packaging for microwave cooking, wherein a heat-resistant sheet material is coated or impregnated with a gelled saccharide-containing seasoning and / or a protein fermentation substance seasoning which is eluted by heating in a microwave oven. Wood. 3. A heat-resistant sheet material coated or impregnated with a liquid sugar-containing seasoning and / or protein fermentation substance seasoning and a solid or liquid edible oil previously mixed and dispersed. Characteristic packaging material for microwave cooking. 4. A heat-resistant sheet material is coated or impregnated with a gel-containing saccharide-containing seasoning and / or a protein fermentation substance seasoning eluted by heating in a microwave oven, and further, the saccharide-containing seasoning and / or protein fermentation. A packaging material for microwave cooking, wherein a solid or liquid edible oil is applied to a surface of a substance seasoning. 5. A heat-resistant sheet material coated or impregnated with a solid edible oil eluted by heating in a microwave oven, and a seasoned powdery sugar-containing seasoning and / or protein fermented substance seasoned on the surface of the edible oil. A packaging material for microwave cooking, which is sprinkled with ingredients. 6. A heat-resistant sheet material in which a saccharide-containing seasoning and / or protein fermentation substance seasoning which can be gelled and eluted by heating in a microwave oven and a solid or liquid edible oil are previously mixed and dispersed. A microwave oven cooking packaging material, characterized by being coated or impregnated with. 7. The microwave oven according to claim 3, wherein the solid edible oil is in the form of a paste whose viscosity has been reduced by adding ethyl alcohol. Cooking packaging material. 8. An uneven mounting surface which partially supports a cooking ingredient is formed.
The packaging material for microwave cooking according to any one of the above. 9. The packaging material for microwave cooking according to claim 8, wherein the placement surface has a step of at least 5 mm or more. 10. The packaging material for microwave cooking according to claim 1, wherein a plurality of small holes for ventilation are formed partially or entirely. 11. A heat-resistant hard member is provided as a mounting surface or below the mounting surface.
11. The packaging material for microwave cooking according to any one of claims 10 to 10.