JP2008522758A5

JP2008522758A5 -

Info

Publication number: JP2008522758A5
Application number: JP2007545660A
Authority: JP
Filing date: 2005-12-07
Publication date: 2009-01-29

Description

２ウェッジが同じディスク上、高電力で同じ１分間調理され、最上部では十分に調理され、底部では褐変し、そして非常にパリッとした試験を行った。２ウェッジはピザの約１／４であったので、高電力での１分は推奨される調理時間をシミュレートした。
以下に、本発明の好ましい態様を示す。
［１］約２５０℃以上の融点および／またはガラス転移点を有する熱可塑性ポリマー、または約２５０℃以上である軟化点を有する熱硬化性ポリマーと、約１００℃〜約３００℃のキュリー温度を有する加熱有効量のマイクロ波サセプターとの混合物を含む組成物を含み、
ただし、次の条件
前記調理器具が使用されているときに前記組成物が加熱および／または調理されるべき食品または飲料と直接接触している、および
前記組成物が前記組成物の平面を通して測定されたときに約０．７０Ｗ／ｍ°Ｋ以上の熱伝導率を有する
の１つまたは両方が満たされることを特徴とする耐熱食器。
［２］約１００℃〜約３００℃のキュリー温度を有する単一または複数のサセプターから本質的になる加熱有効量のマイクロ波サセプターと、前記サセプターの最高キュリー点より約２０℃高い温度または約１４０℃のいずれか高い方の温度以上の融点および／またはガラス転移点を有する熱可塑性ポリマー、または前記サセプターの最高キュリー点より約２０℃高い温度または約１４０℃のいずれか高い方の温度以上の軟化点を有する熱硬化性ポリマーとの混合物を含む組成物を含み、
ただし、次の条件
前記調理器具が使用されているときに前記組成物が加熱および／または調理されるべき食品または飲料と直接接触している、および
前記組成物が前記組成物の平面を通して測定されたときに約０．７０Ｗ／ｍ°Ｋ以上の熱伝導率を有する
の１つまたは両方が満たされることを特徴とする耐熱食器。
［３］融点および／またはガラス転移点が約２５０℃以上である熱可塑性ポリマーまたは軟化点が約２５０℃以上である熱硬化性ポリマーと、約１００℃〜約３００℃のキュリー温度を有する加熱有効量のマイクロ波サセプターとの混合物を含む組成物を含む電子レンジ対応耐熱食器であって、前記組成物の少なくとも一部がインサートの形態で存在することを特徴とする耐熱食器。
［４］約１００℃〜約３００℃のキュリー温度を有する単一または複数のサセプターから本質的になる加熱有効量のマイクロ波サセプターと、前記サセプターの最高キュリー点より約２０℃高い温度または約１４０℃のいずれか高い方の温度以上の融点および／またはガラス転移点を有する熱可塑性ポリマー、または前記サセプターの最高キュリー点より約２０℃高い温度または約１４０℃のいずれか高い方の温度以上の軟化点を有する熱硬化性ポリマーとの混合物を含む組成物を含む電子レンジ対応耐熱食器であって、前記組成物の少なくとも一部がインサートの形態で存在することを特徴とする耐熱食器。
［５］前記耐熱食器での前記組成物の少なくとも一部が約１００μｍ以上の厚さを有することを特徴とする［１］〜［４］のいずれか一項に記載の耐熱食器。
［６］前記組成物を含む上蓋をも含むことを特徴とする［１］〜［５］のいずれか一項に記載の耐熱食器。
［７］前記熱可塑性ポリマーが使用されることを特徴とする［１］〜［６］のいずれか一項に記載の耐熱食器。
［８］前記熱可塑性ポリマーが液晶ポリマーであることを特徴とする［５］に記載の耐熱食器。
［９］前記熱伝導率が約２．０Ｗ／ｍ°Ｋ以上であることを特徴とする［１］〜［８］のいずれか一項に記載の耐熱食器。
［１０］水蒸気流出チャネルをさらに含むことを特徴とする［１］〜［９］のいずれか一項に記載の耐熱食器。
［１１］約２０Ｗ／ｍ°Ｋ以上の熱伝導率を有する充填剤をさらに含むことを特徴とする［１］〜［１０］のいずれか一項に記載の耐熱食器。
［１２］通常の使用で前記インサートが加熱および／または調理されている食品または飲料と接触していることを特徴とする［３］または［４］に記載の耐熱食器。
［１３］前記サセプターがフェライトであることを特徴とする［１］〜［１２］のいずれか一項に記載の耐熱食器。
［１４］調理されるべき物品を、融点および／またはガラス転移点が約２５０℃以上である熱可塑性ポリマーまたは軟化点が約２５０℃以上である熱硬化性ポリマーと、約１００℃〜約３００℃のキュリー温度を有する加熱有効量のマイクロ波サセプターとの混合物を含む組成物と接触させる工程と、前記組成物と接触した食品をマイクロ波放射にさらす工程とを含むことを特徴とする電子レンジでの調理方法。
［１５］調理されるべき物品を、約１００℃〜約３００℃のキュリー温度を有する単一または複数のサセプターから本質的になる加熱有効量のマイクロ波サセプターと、前記サセプターの最高キュリー点より約２０℃高い温度または約１４０℃のいずれか高い方の温度以上の融点および／またはガラス転移点を有する熱可塑性ポリマー、または前記サセプターの最高キュリー点より約２０℃高い温度または約１４０℃のいずれか高い方の温度以上の軟化点を有する熱硬化性ポリマーとの混合物を含む組成物と接触させる工程と、前記組成物と接触した食品をマイクロ波放射にさらす工程とを含むことを特徴とする電子レンジでの調理方法。
［１６］前記組成物が前記組成物の平面を通して測定されたときに約０．７０Ｗ／ｍ°Ｋ以上の熱伝導率を有することを特徴とする［１４］または［１５］に記載の方法。
［１７］前記耐熱食器での前記組成物の少なくとも一部が約１００μｍ以上の厚さを有することを特徴とする［１４］〜［１６］のいずれか一項に記載の方法。
［１８］前記熱可塑性ポリマーが使用されることを特徴とする［１４］〜［１７］のいずれか一項に記載の方法。
［１９］前記熱可塑性ポリマーが液晶ポリマーであることを特徴とする［１８］に記載の方法。
［２０］前記熱伝導率が約２．０Ｗ／ｍ°Ｋ以上であることを特徴とする［１４］〜［１９］のいずれか一項に記載の方法。
［２１］前記組成物が水蒸気流出チャネルをさらに含むことを特徴とする［１４］〜［２０］のいずれか一項に記載の方法。
［２２］前記組成物を含む調理器具が前記方法で再使用されることを特徴とする［１４］〜［２１］のいずれか一項に記載の方法。
［２３］ピザが前記方法中に調理および／または加熱されることを特徴とする［１４］〜［２２］のいずれか一項に記載の方法。
［２４］前記サセプターがフェライトであることを特徴とする［１４］〜［２３］のいずれか一項に記載の方法。
Two wedges were cooked on the same disk at high power for the same 1 minute, well cooked at the top, browned at the bottom, and very crisp. Since 2 wedges were about 1/4 of the pizza, 1 minute at high power simulated the recommended cooking time.
Below, the preferable aspect of this invention is shown.
[1] A thermoplastic polymer having a melting point and / or glass transition point of about 250 ° C. or higher, or a thermosetting polymer having a softening point of about 250 ° C. or higher, and a Curie temperature of about 100 ° C. to about 300 ° C. A composition comprising a mixture with a heating effective amount of a microwave susceptor;
Provided that the composition is in direct contact with the food or beverage to be heated and / or cooked when the cooking utensil is in use, and the composition is measured through the plane of the composition One or both of which has a thermal conductivity of about 0.70 W / m ° K or higher when filled.
[2] A heating effective amount of a microwave susceptor consisting essentially of one or more susceptors having a Curie temperature of about 100 ° C. to about 300 ° C., and a temperature of about 20 ° C. above the highest Curie point of the susceptor or about 140 A thermoplastic polymer having a melting point and / or glass transition point above the higher temperature of 0 ° C., or softening above about 20 ° C. above the highest Curie point of the susceptor or about 140 ° C., whichever is higher Comprising a composition comprising a mixture with a thermosetting polymer having dots,
Provided that the composition is in direct contact with the food or beverage to be heated and / or cooked when the cooking utensil is in use, and the composition is measured through the plane of the composition One or both of which has a thermal conductivity of about 0.70 W / m ° K or higher when filled.
[3] A thermoplastic polymer having a melting point and / or glass transition point of about 250 ° C. or higher, or a thermosetting polymer having a softening point of about 250 ° C. or higher, and a heating effect having a Curie temperature of about 100 ° C. to about 300 ° C. A refractory tableware for a microwave oven comprising a composition comprising a mixture with an amount of a microwave susceptor, wherein at least a portion of the composition is present in the form of an insert.
[4] A heating effective amount of microwave susceptor consisting essentially of one or more susceptors having a Curie temperature of about 100 ° C. to about 300 ° C., and a temperature of about 20 ° C. above the highest Curie point of the susceptor or about 140 A thermoplastic polymer having a melting point and / or glass transition point above the higher temperature of 0 ° C., or softening above about 20 ° C. above the highest Curie point of the susceptor or about 140 ° C., whichever is higher A heat-resistant tableware for a microwave oven comprising a composition comprising a mixture with a thermosetting polymer having dots, wherein at least a part of the composition is present in the form of an insert.
[5] The heat-resistant tableware according to any one of [1] to [4], wherein at least a part of the composition in the heat-resistant tableware has a thickness of about 100 μm or more.
[6] The heat-resistant tableware according to any one of [1] to [5], further including an upper lid containing the composition.
[7] The heat-resistant tableware according to any one of [1] to [6], wherein the thermoplastic polymer is used.
[8] The heat-resistant tableware according to [5], wherein the thermoplastic polymer is a liquid crystal polymer.
[9] The heat-resistant tableware according to any one of [1] to [8], wherein the thermal conductivity is about 2.0 W / m ° K or more.
[10] The heat-resistant tableware according to any one of [1] to [9], further including a water vapor outflow channel.
[11] The heat-resistant tableware according to any one of [1] to [10], further including a filler having a thermal conductivity of about 20 W / m ° K or more.
[12] The heat-resistant tableware according to [3] or [4], wherein the insert is in contact with a food or beverage that is heated and / or cooked in normal use.
[13] The heat-resistant tableware according to any one of [1] to [12], wherein the susceptor is ferrite.
[14] An article to be cooked is made from a thermoplastic polymer having a melting point and / or glass transition point of about 250 ° C or higher, or a thermosetting polymer having a softening point of about 250 ° C or higher, and about 100 ° C to about 300 ° C. A microwave oven comprising: contacting a composition comprising a mixture with a heating effective amount of a microwave susceptor having a Curie temperature of; and subjecting the food contacted with the composition to microwave radiation. Cooking method.
[15] A heating effective amount of microwave susceptor consisting essentially of one or more susceptors having a Curie temperature of about 100 ° C. to about 300 ° C. A thermoplastic polymer having a melting point and / or glass transition point above the higher temperature of 20 ° C or about 140 ° C, whichever is higher, or either about 20 ° C above the highest Curie point of the susceptor or about 140 ° C An electron comprising: contacting with a composition comprising a mixture with a thermosetting polymer having a softening point above the higher temperature; and exposing the food in contact with said composition to microwave radiation. Cooking method in the range.
[16] The method of [14] or [15], wherein the composition has a thermal conductivity of about 0.70 W / m ° K or more when measured through the plane of the composition.
[17] The method according to any one of [14] to [16], wherein at least a part of the composition in the heat-resistant tableware has a thickness of about 100 μm or more.
[18] The method according to any one of [14] to [17], wherein the thermoplastic polymer is used.
[19] The method according to [18], wherein the thermoplastic polymer is a liquid crystal polymer.
[20] The method according to any one of [14] to [19], wherein the thermal conductivity is about 2.0 W / m ° K or more.
[21] The method according to any one of [14] to [20], wherein the composition further comprises a water vapor outflow channel.
[22] The method according to any one of [14] to [21], wherein a cooking utensil containing the composition is reused in the method.
[23] The method according to any one of [14] to [22], wherein the pizza is cooked and / or heated during the method.
[24] The method according to any one of [14] to [23], wherein the susceptor is ferrite.

Claims

Thermoplastic polymer having a melting point and / or glass transition point of about 250 ° C. or higher, or a thermosetting polymer having a softening point of about 250 ° C. or higher, and a heating effective amount having a Curie temperature of about 100 ° C. to about 300 ° C. A composition comprising a mixture with a microwave susceptor of
Provided that the composition is in direct contact with the food or beverage to be heated and / or cooked when the cooking utensil is in use, and the composition is measured through the plane of the composition One or both of which has a thermal conductivity of about 0.70 W / m ° K or higher when filled.

A heating effective amount of a microwave susceptor consisting essentially of one or more susceptors having a Curie temperature of about 100 ° C. to about 300 ° C. and either a temperature about 20 ° C. above the highest Curie point of the susceptor or about 140 ° C. A thermoplastic polymer having a melting point and / or glass transition point above the higher temperature, or a softening point above about 20 ° C. above the highest Curie point of the susceptor or about 140 ° C., whichever is higher Comprising a composition comprising a mixture with a thermosetting polymer;
Provided that the composition is in direct contact with the food or beverage to be heated and / or cooked when the cooking utensil is in use, and the composition is measured through the plane of the composition One or both of which has a thermal conductivity of about 0.70 W / m ° K or higher when filled.

A thermoplastic polymer having a melting point and / or glass transition point of about 250 ° C. or higher, or a thermosetting polymer having a softening point of about 250 ° C. or higher, and a heating effective amount of micro having a Curie temperature of about 100 ° C. to about 300 ° C. A heat-resistant tableware for a microwave oven comprising a composition comprising a mixture with a wave susceptor, wherein at least a part of the composition is present in the form of an insert.

A heating effective amount of a microwave susceptor consisting essentially of one or more susceptors having a Curie temperature of about 100 ° C. to about 300 ° C. and either a temperature about 20 ° C. above the highest Curie point of the susceptor or about 140 ° C. A thermoplastic polymer having a melting point and / or glass transition point above the higher temperature, or a softening point above about 20 ° C. above the highest Curie point of the susceptor or about 140 ° C., whichever is higher A heat-resistant tableware for a microwave oven comprising a composition comprising a mixture with a thermosetting polymer, wherein at least part of the composition is present in the form of an insert.

The article to be cooked is made from a thermoplastic polymer having a melting point and / or glass transition point of about 250 ° C or higher or a thermosetting polymer having a softening point of about 250 ° C or higher and a Curie temperature of about 100 ° C to about 300 ° C. A method of cooking in a microwave oven comprising: contacting with a composition comprising a mixture with a heating effective amount of a microwave susceptor having: and exposing the food in contact with said composition to microwave radiation .

The article to be cooked has a heating effective amount of microwave susceptor consisting essentially of a susceptor having a Curie temperature of about 100 ° C. to about 300 ° C., and about 20 ° C. above the highest Curie point of the susceptor. A thermoplastic polymer having a melting point and / or glass transition point above the temperature or about 140 ° C, whichever is higher, or about 20 ° C above the highest Curie point of the susceptor or about 140 ° C, whichever is higher In a microwave oven comprising the steps of: contacting with a composition comprising a mixture with a thermosetting polymer having a softening point above temperature; and exposing the food in contact with said composition to microwave radiation. Cooking method.