JP2009096546A - Bag for microwave oven cooking - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a bag for microwave oven cooking which keeps a content in vacuum during distribution, discharges completely cooking liquid during heating by a microwave oven, and prevents the inflow of air and the liquid leakage of the content after completition of heating. <P>SOLUTION: The bag for microwave oven cooking is a seal bag having a deep gusset fold only at the side part of one of front and rear films and two gusset fused parts and one longitudinal fused part. The bag is a packaging bag for electronic cooking which has a weakly fused part at the longitudinally fused part side of a gusset bending projection line between the front and rear films and has a divided inside. The fused part of a bottom is eliminated near the gusset fused part and forms a second ventilation part and has a second fused part which is almost in parallel with the fused part of the bottom through a steam passage and does not reach the gusset bending projection line. A hermetic part which is at least superposed on or makes a contact with a second fused part and has a width exceeding the bending projection line is arranged in a longitudinal direction. <P>COPYRIGHT: (C)2009,JPO&INPIT

Description

  In the present invention, the seasoning liquid and the raw or semi-cooked food are separated and stored in one bag, and the seasoning liquid pours from the food and releases water vapor by heating for a predetermined time in a microwave oven for home use. The present invention relates to a microwave cooking bag that can easily provide various boiled foods that are inferior to those cooked at home.

  In recent years, the family structure has changed, and one or two small-sized families are increasing. In a small family, there is a problem that a small amount of cooking is wasteful of ingredients, and the labor is almost the same as cooking for a large number of people. For this reason, freeze-dried foods for individual use and retort foods are widely used. Furthermore, various processed, semi-processed, and unprocessed foods that can be eaten simply by heating in a microwave oven during eating and drinking are on the market.

  Vegetables and fish boiled foods are the products that are most difficult to spread. In Patent Document 1 and Patent Document 2, a base material layer of polyamide or polyester is perforated, and a bag of ingredients and seasoning liquid is stored in a bag in which polyethylene or the like is laminated, and seasoned by heating in a microwave oven. Techniques for obtaining cooked foods are disclosed. In this technique, when the internal pressure of the bag is increased by heating, the missing portion of the base material layer is torn and is boiled while releasing water vapor. The seasoning liquid is also stored in a separate bag and is torn at an appropriate timing to season the ingredients.

  The present inventors have examined this technique in various ways. However, the seasoned bag containing the broken bag of the seasoned food coexists with the finished boiled food, and the presence of the seasoned bag has the disadvantage of giving the consumer a foreign body feeling. Further, even after the seasoning bag is broken, the internal seasoning liquid is not completely discharged, and there is a disadvantage that it cannot be sufficiently seasoned. In patent document 2, the part which a seasoning liquid bag opens is made downward, and pressure is applied to the seasoning liquid bag so that the seasoning liquid is easily released. However, since pressure is also applied to the open bottom surface of the seasoning liquid bag, there is a drawback that the seasoning liquid discharged from the lower surface of the seasoning liquid bag is blocked by the entire outer bag and cannot be discharged reliably.

  Patent Document 3 discloses a technique in which a seasoning liquid is stored in an inner bag having an easily peelable temporary fused portion, and a portion facing the easily peelable temporary fused portion is fused together with the outer bag. According to this technique, the problem of the feeling of foreign matter in the inner bag is solved, but the problem that the whole amount of the seasoning liquid in the inner bag is not discharged remains. Since the seasoning liquid is charged in advance with the amount of the ingredients to be properly seasoned, the problem remains that the ingredients are not sufficiently seasoned if not completely discharged. If the proportion of seasoning liquid that remains without being discharged is constant, it is possible to charge extra seasoning liquid, but the manner in which the seasoning liquid is discharged varies each time the packaging bag is cooked in a microwave oven. .

Patent Document 4 discloses a packaging bag having a food storage part and a seasoning liquid storage part by a first weakly fused part for weakly fusing front and back films. This is because a weak fusion part having two kinds of peel strength is provided in addition to a normal fusion part, and the weak fusion part interposed between the seasoning liquid and the food material after the weak fusion part leading to the food and the outside is broken. The landing part is torn and the seasoning liquid penetrates into the ingredients. After the heating is finished, the food that has been opened once and the weakly fused part leading to the outside are blocked by moisture in the bottleneck, the inside of the package is decompressed, and the seasoning liquid remaining in the seasoning liquid storage part is sucked to permeate the taste. .
Japanese Patent Laid-Open No. 11-301749 JP 2006-21820 A JP-A-2005-350109 JP 2007-217044 A

Cooking vegetables, fish, and other simmered foods is time consuming, and cooking a small number of people was a wasteful work for the nuclear family. Moreover, in general, there is a tendency to eat various boiled foods in small amounts. When the ingredients are mixed and boiled, the taste is mixed and the flavor of each ingredient cannot be utilized. In such cases, ingredients cut for raw or semi-processed cooking for one or a small number of people are separated from the seasoning liquid and stored in the same plastic bag, and heated in a microwave oven when necessary. Therefore, a technique for obtaining a freshly cooked simmered food was required.

  In the case where the seasoning liquid is separated and stored in the outer bag, it is necessary to ensure that the entire seasoning liquid is discharged and the ingredients are sufficiently seasoned. The prior art does not disclose means for reliably discharging the seasoning liquid. In Patent Document 2, it is intended that all of the seasoning liquid is discharged with the opening of the seasoning liquid bag facing down. However, since a high internal pressure is also applied to the outlet of the seasoning liquid, all the seasoning liquid must be discharged. I can't. If the outer bag breaks when the seasoning liquid is incompletely discharged, the seasoning liquid remaining in the inner bag remains without being discharged. In addition, there is a problem that a viscous seasoning liquid is difficult to transfer to food.

  Patent Document 4 discloses a method of providing a bottleneck that automatically closes the discharge port of the food storage unit after heating, and discharging the entire seasoning liquid by reducing the pressure of the food cooking bag itself. In this method, since two types of weakly fused portions are provided in addition to the usual fused portion, there are fused portions having a total of three types of peel strength, temperature control is difficult, and weak fusion is performed in the intended order. There was a case where the part did not peel off.

  The present invention has an object to solve the above-mentioned problems, and the constitution thereof is such that a seasoning liquid storage part is placed on a food material storage part via a weak fusion part, and a deaeration hole is provided in at least one part of the food material storage part. A forming part is provided, and a weakly fused part is peeled off by heating in a microwave oven, and a deaeration hole forming part is opened. A deep gusset fold is formed only on one side of the front and back films, and two gusset melts. This is a sealing bag with a welded part and one vertical fused part, for electronic cooking with a weak fused part provided on the side of the vertical fused part from the gusset bend ridge line between the front and back films, and the inside divided into two It is a packaging bag, and the bottom fusion part is missing near the gusset fusion part to form a second deaeration hole, and is almost parallel to the bottom fusion part via the steam passage and reaches the gusset bending mountain line. A second fusion part that does not overlap, at least overlaps or contacts the second fusion part, Contact portion having a width exceeding the mountain lines and being provided in the longitudinal direction.

  That is, according to the present invention, one bag is placed on the food storage part and the seasoning liquid storage part via the weakly fused part, and the seasoning liquid is placed on the top of the foodstuff. If the internal pressure of the seasoning liquid storage part increases due to heating, the weakly fused part opens, and the seasoning liquid falls from top to bottom due to gravity, so that it is reliably discharged. In the case of a viscous seasoning liquid that has been difficult to shift to foodstuffs by the conventional method, the effect of this gravity method is great. Furthermore, since the first deaeration holes, steam passages, and second deaeration holes are provided as water vapor discharge passages, the steam passages are closed by moisture after the heating is finished, and the inside is in a decompressed state, so that liquid leaks when taking out after cooking. It is easy to handle. This method alone has a drawback that it cannot be degassed and packaged because it has an opening during distribution.

  The inventor uses a heat-fusible layer as an inner layer of a film used for a cooking bag. When this material is heated at a temperature before the inner layers are fused, the material is simply in close contact and easily peeled off to contain the contents. However, it was found that when the bag was depressurized, the adhesiveness enough to withstand the depressurization was maintained. When the bag is made at a constant temperature that does not lead to fusion while the resin is softened, the contact portion is formed in a width that closes the first deaeration holes at the time of bag making. The close contact part is easily peeled off when the gusset folding part is opened to insert the food, but no force is applied to the deaeration hole forming part sandwiched between the bottom fusion part and the second fusion part, so that the contact part is in close contact. Kept in a state. Therefore, it is possible to seal the bag mouth under reduced pressure after charging the food and seasoning liquid, and it is easily opened when heating the microwave oven.

  According to the present invention, there is provided a microwave cooking bag that keeps the contents in a vacuum during distribution, discharges all the seasoning liquid during microwave heating, releases water vapor, and prevents the inflow of air and the liquid leakage of the contents after heating. can do. As a result, freshly prepared cooked food can be obtained simply by heating in a microwave oven.

The food used in the present invention is not particularly limited, and vegetables, fish and meat can be used. Examples of vegetables include pumpkins, carrots, potatoes, cabbage, radishes, potatoes, eggplants, Chinese cabbages and the like. As fish, one or more fillets, sardines, smelts, etc., such as bream, mackerel, and yellowtail can be used. Examples of meat include chicken, pork, beef and mutton. These ingredients are cut into uniform sizes and used so that they can be used as dishes.
As for the foodstuffs accommodated in 1 bag, 100-300g is common. In the case of 300 g or more, it is arranged smoothly in the food storage unit.

  The foodstuffs to be stored are not limited to one type, and for example, two or more types such as a bowl and a radish can be used. Alternatively, when a food that can be boiled in a short time and a food that can be boiled in a long time coexist, the food that can be boiled in a long time is previously mixed with a food that can be boiled in a short time and adjusted so that it can be boiled at the same time.

The plastic film material used in the present invention has an inner surface low temperature heat-fusible property and may be an outer surface high-temperature heat fusible property. Examples of the low-temperature heat-fusible film include polyethylene and polypropylene, and linear low-density polyethylene is a preferable material. In order to give the film tension and strength, it is preferable to use a high-temperature heat-fusible polyamide or polyester layer laminated on the outer layer. The film may have two layers, but other film layers may be laminated in order to provide other functions.
In the present invention, the term “vertical” means the length direction of the unwound film, and the term “width” means the transverse direction of the unwound film.

  The seasoning liquid is a liquid mixture of seasonings necessary for finishing the above-mentioned ingredients into a boiled dish, and it contains soy sauce, salt, miso, sake, miso, spices, etc. as appropriate. Contributes greatly to the taste of cooked food in microwave ovens. Furthermore, the consistency of the seasoning liquid is greatly related to the texture and taste.

  The microwave oven cooking bag of this invention is demonstrated with reference to drawings. FIG. 1 is a plan view of an embodiment of the cooking bag of the present invention, FIG. 2 is an enlarged sectional view taken along the line II-II in FIG. 1, FIG. 3 is a bottom view with a gusset fold open, and FIG. It is a perspective view of the state which stood the seasoning liquid storage part of the cooking bag.

  Reference numeral 1 denotes a cooking bag having a vertical fusion part 2 and a gusset fusion part 3 and a bottom fusion part 4. The bottom fusion part 4 is a seemingly four-sided sealing bag having a missing part in the vicinity of the gusset fusion part 3 and forming a second deaeration hole. The cooking bag 1 has a deep gusset fold-in part only on one side, and serves as a food storage part 5. Accordingly, the gusset fusion part 3 has two fusion parts 3a and 3b as shown in FIG. 6 shown by a chain line is a gusset bent mountain line. The side in contact with the vertical fusion part 2 where no gusset folds are provided becomes the seasoning liquid storage part 7.

The cooking bag 1 of the present invention is provided with a weakly fused portion 8 at a portion of the bent mountain line 6 slightly close to the vertical fused portion 2 to separate the food storage portion 5 and the seasoning liquid storage portion 7.
The weakly fused part in the present invention is a fused part having a weaker fusion strength than the main body fused part that seals the periphery of the bag body. As shown in FIG. 1, a trap 9 is provided in which the fusion width is narrower than that of the main body fusion portion, and one or more separations are accelerated. The trap 9 detours the weakly fused portion 6 adjacent to the bent mountain line 6 to the seasoning liquid storage unit 7 side, and returns to the bent mountain line 6 again. In the meantime, a trap-shaped trap 9 appears at first glance. The trap 9 is a part that is first broken by the internal pressure generated when the sealed bag is heated by a microwave oven or the like. In FIG. 1, a narrow and short fused portion parallel to the bent mountain line 6 is further provided at the head of the trap 9.

  The bottom fusion part 4 is missing in the vicinity of the gusset fusion part and forms a second deaeration hole 10. A second fusion part 12 extending from the gusset fusion part 3 and substantially parallel to the bottom fusion part 4 is provided through a thin vapor passage 11 so as to cover the second deaeration hole 10. The second fusion part 12 should not reach the bent mountain line 6. That is, the first deaeration hole 13 is formed around the bent mountain line 6 at the tip of the second fusion part 12. As shown in FIG. 3, even if the gusset fold is opened, the food is loaded, and the bag mouth is fused, the deaeration hole forming portion 17 in the vicinity of the deaeration hole 13 is not peeled off and can withstand vacuum packaging. The steam generated by the heated food easily peels off the deaeration hole forming part 17, passes through the first deaeration hole 13, is divided into both, and is discharged from the second deaeration holes 10 at both ends.

  When cooking is finished and the inside of the bag is depressurized, the water vapor in the steam passage is condensed and the steam passage 11 is blocked, air enters from the outside, leaching of cooking liquid, and hot steam from the bag to the outside of the bag. Prevent direct eruption. Although the widths of the first and second deaeration holes and the steam passage vary depending on the amount of contents and the size of the bag, the width of the first deaeration hole 13 is 2 to 3 mm in the state of FIG. The width of the second deaeration hole 10 is preferably 5 to 10 mm, and the width of the steam passage 11 is preferably 6 to 10 mm.

The deaeration holes are not limited to the above-described method, and a semicircular deaeration hole forming part having a size that does not lose the bottom fusion part is provided at an arbitrary part of the bottom fusion part 4 with a single bottom fusion part. However, the intersection of the bottom fused portion 4 with the gusset bent mountain line 6 is preferable. That is, the deaeration hole forming part opens when the width of the bottom fusion part 4 is narrowed and the internal pressure of the food storage part 5 is increased.
In FIG. 1 and FIG. 2, the weak fusion part is obtained by reducing the fusion width and providing the trap, but the invention is not limited to this. In addition, any one of the above methods, a method of lowering the fusion temperature of the heat bar with the same fusion width, a method of fusing with an easily peelable tape, etc., either alone or in combination Can also be adopted.

  One film is at least an inner surface heat-fusible and the outer surface is a composite film of a film that is not fused at the same temperature as the inner surface, but is represented by two lines as shown in FIG. Since the front and back films are in close contact with each other or fused, it should be three lines if expressed in the drawing. The fusion site is surrounded by a rectangle having a thin vertical line, and is shown sandwiched between the thick line and the arrow indicating the fusion of this site. Reference numerals 2, 3a and 3b are fusion sites, and 8 is a weak fusion part. Reference numeral 14 denotes a gusset folding portion of the film.

  If the gusset fusion parts 3 are separated from each other and the gusset folding part 14 is opened to the maximum, a wide food storage part 5 is obtained as shown in FIG. If the ingredients are stored, the seasoning liquid is stored in the seasoning liquid storage section, the food storage section is folded into a gusset, and the bag mouth is sealed, the seasoning liquid storage section 7 sleeps on the gusset folding section 5 storing the ingredients. Shape. When the seasoning liquid storage part 7 is heated up, the inside of the seasoning liquid storage part expands and rises up to the state shown in FIG.

  In FIG. 3, the bent mountain line 6 is not visible but is shown by a chain line. The range between the broken lines 15 shown at both ends is the contact portion 16. The close contact portion is a portion where the bag is heated and pressed at 90 ± 5 ° C. during bag making, and is in a state of being physically and closely contacted although not fused. 3 is easily peeled off by external stress such as peeling by hand, but the deaeration hole forming portion 17 in which the thin vertical lines in FIG. 3 are arranged is difficult to apply external stress, and can maintain a close contact state even if the cooking bag is evacuated. When the bag mouth is sealed in a vacuum after storing the ingredients and the seasoning liquid, the deaeration hole forming portion 17 prevents the gas from entering, and the contents can be kept in the vacuum in the distribution process and the storage process. Therefore, it is essential that the close contact portion 16 overlaps the second fusion portion 12, and the width thereof preferably exceeds the bent mountain line 6. In FIG. 1 and FIG. 2, the contact portion 16 is not shown because it is complicated.

  Plastics such as linear low-density polyethylene used for the heat-fusible layer of the film have a low heat softening temperature and fuse when the temperature is further increased. The weakly fusible layer is a portion where the heat fusible layers of the two films are opposed to each other and fused at a low temperature. In order to ensure fusion, the fusion is performed at a higher temperature. If the heat-fusible layer is softened by heat and pressed in a state that does not lead to fusion, the heat-fusible layer can be kept in an airtight state. This state is easily peeled off with a weak force that can be peeled off by hand. However, the deaeration hole forming portion 17 in FIG. 3 is a portion that is sandwiched between the bottom fusion portion 4, the second fusion portion 12, and the weak fusion portion 8, and hardly receives external force.

  When the food is charged, the close contact portion 16 is peeled off naturally, but the deaeration hole forming portion 17 is maintained in a close contact state. When the bag mouth is closed and the deaeration package is sealed, the deaeration hole forming part 17 can maintain the vacuum without peeling off. It is difficult for external stress to be applied during distribution and storage, and the food can be provided in a vacuum.

In use, if the internal pressure of the food storage part increases due to heating, the deaeration hole forming part 17 is easily peeled off, and the first deaeration hole 13, the steam passage 11 and the second deaeration hole 10 as shown by the arrows in FIG. Are sequentially discharged. After the heating is completed, the water vapor in the vapor passage 11 becomes a thin water film between the bottom fusion part 4 and the second fusion part 12 and obstructs the passage of gas or liquid. Therefore, the cooking bag is depressurized and contracts.
In FIG. 4, both ends of the weak fusion part 8 are inclined toward the vertical fusion part 2, but this is an inclination for ensuring the outflow of the seasoning liquid.

  To manufacture the sealed bag shown in FIG. 1 and FIG. 2, a film having a width equal to the entire length of the cross section of the sealed bag is supplied, and both ends are opposed to each other with the heat-fusible layer as an inner surface. A guide is inserted into one side portion to form a gusset fold, and when both ends are warped and fused, the warp fusion portion 2 and the gusset fusion portions 3a and 3b are simultaneously formed. Furthermore, the weak fusion part 8 is formed using the heat bar of a predetermined shape. The bottom fusion part 4 and the second fusion part 12 can also be formed by horizontal fusion using a predetermined-shaped seal bar.

Although one film was used in the above method, a gusset folded film, a front film, and a back film may be supplied separately to produce a cooking bag having the shape of FIG. Alternatively, only the gusset folded film is supplied separately, continuous front and back films are supplied, one end of the gusset folded film and the front film 3a are fused, and the other end of the gusset folded film and the rear film 3b are fused. There is also a method. In this case, the vertical fusion part 2 is not formed, and is simply folded.
Thus, the manufacturing method of the cooking bag of this invention is not limited, The seasoning liquid storage part 7 should just exist via the weak melt | fusion part 8 on the foodstuff storage part 5. FIG.

  FIG. 5 is a perspective explanatory view of the section where the weakly fused portion 8 is peeled, and FIG. 6 is an explanatory side view of the state where both the weakly fused portion 8 and the second deaeration hole 10 are opened.

A microwave cooking bag in which food is stored in the food storage unit 5 and seasoning liquid is stored in the seasoning liquid storage unit 7 and the bag mouth is sealed can be distributed without mixing the food and seasoning liquid.
When eating, the cooking bag may be heated in a microwave oven with the seasoning liquid storage part up. As heated, both the food storage part 5 and the seasoning liquid storage part 7 expand like a balloon due to the generated water vapor, and the seasoning liquid storage part 7 stands up and becomes a Dharma-like shape as shown in FIG. . Soon, the weakly fused portion 8 is peeled off from the trap 9, and the seasoning liquid falls on the food 18 from the peeled portion due to gravity like a shower. Even if all of the weakly fused parts are not peeled off and only part of them are peeled off, the seasoning liquid storage part exists at the upper position, so that almost all of the seasoning liquid can be poured onto the food.

  When heating is started, the food is heated, water vapor is released, and the internal pressure of the food storage unit increases. Due to this internal pressure, the deaeration hole forming portion 17 is peeled off, and water vapor is released through the first deaeration hole 13, the steam passage 11 and the second deaeration hole 10. Meanwhile, the ingredients are cooked with the proper amount of seasoning liquid. The site where the weakly fused portion is peeled has a cross-sectional shape close to a triangle as shown in FIG. 6 with the gusset folded film 14 as the bottom and the front film and the back film as the top. The gusset folding part 14 opens to form the bottom of the food storage part having a slightly rounded shape. The second deaeration holes 10 are opened at both ends of the swollen food storage part.

When the weakly fused portion 8 is peeled over a wide range, the front and back films of the cooking bag 1 form a rounded triangle together with the gusset folding portion 14 as shown in FIG. At the site where the weakly fused portion 8 does not peel, the food storage portion 5 swells and rises slightly from the center.
When the proper microwave heating time, which varies depending on the type and amount of ingredients, is finished, it can be taken out and placed on a plate to produce a delicious dish.

Example 1
A film obtained by laminating a linear low density polyethylene of 40 μm thickness on a polyamide film of 15 μm thickness was used as a bag material. The inner layer was linear low-density polyethylene, and a bag having a shape shown in FIGS. 1 and 2 having a length of 23 cm, a gusset folding width of 10 cm, and a width of 20 cm was produced. The thickness of the vertical fusion part and the gusset fusion part was 8 mm, the thickness of the bottom fusion part and the second fusion part was 5 mm, and the width of the weak fusion part was 2 mm.

  In this embodiment, the vertical fusion part 2, the gusset fusion part 3, the bottom fusion part 4 and the second fusion part 12 were fused at a seal bar temperature of 140 ° C. The weakly fused portion 8 and the trap 9 were fused at a seal bar temperature of 128 ° C. Furthermore, the contact portion 16 shown in FIG. 3 was in close contact with the seal bar at a temperature of 90 ° C. The adhesion portion had a width that overlapped with the second fusion line 12 by 3 mm and also overlapped with the weak fusion portion 8.

  220 g of pumpkin trimmed to a thickness of 15 mm and a length and width of about 25 mm were charged into the food storage unit 5, 50 ml of seasoning liquid was charged into the seasoning liquid storage unit 7, and both inlets were sealed simultaneously. The food storage part 5 was peeled off the gusset folds, and the food 18 was inserted. At this time, the presence of the close contact part 16 could be removed without being particularly conscious. The gusset fold 14 was again folded and hermetically sealed. As the seasoning liquid, a seasoning liquid consisting of water, soup stock, soy sauce, sugar, miso and cooking liquor was used.

  The cooking bag was stored refrigerated for 2 days, placed in a microwave oven with a high frequency output of 600 W, and a timer was set for 6 minutes. The cooking bag swelled like a dharma with the weak fusion part 8 as a boundary, and after about 1 minute, a part of the weak fusion part 8 peeled off, and the seasoning liquid flowed down onto the food from the peeling part. At this time, the deaeration hole forming portion 11 has already been peeled off, and the steam has been ejected from the second deaeration hole 10 to have a shape as shown in FIG. The exfoliation part gradually spread and all the remaining seasoning liquid dropped and penetrated into the pumpkin. After the heating was completed, the mixture was allowed to stand for 3 minutes and sufficiently steamed, and then removed from the microwave oven. The inside of the cooking bag 1 was depressurized and contracted, the second deaeration hole 10 was also closed, and there was no vapor or liquid leakage. The resulting pumpkin stew was soft to the core and deeply penetrated. When I ate it, it was warm and deep in human skin.

Example 2
The same cooking bag as in Example 1 was used. For each bag, 120 g of potato cut on a side of 15 mm and 50 g of onion, 15 g of carrot cut on a side of 7 mm, and 25 g of bacon were used. Each material is cut into a dice and charged into the food storage unit 5 and 40 ml of seasoning liquid consisting of water, beef consomme, soy sauce and salt is charged into the seasoning storage unit 7 and both inlets are used in Example 1. And degassed and sealed. The obtained cooking bag 1 was refrigerated for 5 days and then heated in a microwave oven with a high frequency output of 600 W for 5 minutes.
The situation of food and seasoning liquid in the bag during heating was the same as in Example 1. In addition, after finishing the heating, the food was processed in the same manner as in Example 1, and the texture when eaten and the penetration of the seasoning liquid were extremely favorable.

It is a top view of 1 Example of this invention cooking bag. It is II-II line expanded sectional explanatory drawing of FIG. It is a bottom view of the state which opened the gusset fold of FIG. It is a perspective view of the state which stood the seasoning liquid storage part of this invention cooking bag. It is perspective explanatory drawing which cut | disconnected the cross section of the site | part from which the weak melt | fusion part peeled. It is side surface explanatory drawing of the state which the weak melt | fusion part peels and the content is boiled.

Explanation of symbols

DESCRIPTION OF SYMBOLS 1 Cooking bag 2 Vertical fusion part 3 Gusset fusion part 4 Bottom fusion part 5 Food storage part 6 Bending mountain line 7 Seasoning liquid contraction part 8 Weak fusion part 9 Trap 10 2nd deaeration hole 11 Steam passage 12 2nd Fusion part 13 1st deaeration hole 14 Gusset fold part 15 Broken line 16 Contact part 17 Deaeration hole formation part 18 Foodstuff

Claims (5)

A food packaging bag for cooking in a microwave oven in which ingredients and seasoning liquid are separately stored via a weakly fused part, where the weakly fused part is located on the ingredient storing part and on the weakly fused part While the seasoning liquid storage part is mounted,
A deaeration hole or a deaeration hole forming part is provided in at least one place of the food storage part, and when the internal pressure of the entire bag is sufficiently increased by microwave heating, the weakly fused part is peeled off and the deaeration hole forming part is opened. Features a microwave cooking bag. It is a sealing bag with deep gusset folds only on one side of the front and back films, two gusset fusion parts and one vertical fusion part, from the gusset folding mountain line between the front and back films An electronic cooking packaging bag having a weak fusion part on the side of the vertical fusion part and divided into two parts,
The bottom fusion part is missing in the vicinity of the gusset fusion part to form a second deaeration hole, and is substantially parallel to the bottom fusion part via the vapor passage and does not reach the gusset bend line. A microwave oven cooking bag characterized by being provided. The microwave-cooking cooking bag according to claim 2, wherein an adhesive portion having a width that overlaps or contacts at least the second fusion portion and exceeds the bent mountain line is provided in the vertical direction. The microwave oven cooking bag according to claim 3, wherein the close contact portion is easily peeled off when the food is charged and has a close contact strength when the food is charged and deaerated. 3. The bag mouth is sealed by putting ingredients in a space formed by expanding one gusset folding part partitioned through a weakly fused part and charging seasoning liquid in the other space. The microwave oven cooking bag as described in any one of thru | or 4.