JP2018087015A - Method for using inner tray and inner tray - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for using an inner tray and the inner tray, capable of omitting time-consuming work for changing containers for food before selling the merchandise.SOLUTION: After arranging food F on an ovenproof thermoplastic resin inner tray 1, the arranged food F can be cooked together with the inner tray 1 at 150-220°C. The inner tray 1 arranged with the cooked food F may be superposed on a container body 2 on which a content X is separately arranged. The cooked food F may be refrigerated together with the inner tray 1. After a consumer purchases the container body 2 with the inner tray 1 superposed thereon, he/she may reheat the cooked food F together with the inner tray 1 or the container body 2. The inner tray 1 may be designed to shrink during cooking so as to superpose the container body 2.SELECTED DRAWING: Figure 1

Description

  The present invention relates to, for example, a method for using a detachable intermediate plate as a part of a packaging container for foodstuffs, and more particularly to a method for using an intermediate plate and a intermediate plate that do not require a container change after cooking. Is.

  Conventionally, for example, with the increase in the types of prepared meals and lunch boxes sold at supermarkets and convenience stores, the types of containers for packaging them have also increased. Furthermore, in recent years, as a tendency for consumers to eat, relatively expensive ingredients have been purchased at stores and enjoyed at homes and offices. Therefore, in order to deal with consumers who want to purchase a variety of foods as a set, there has been an increasing demand for packaging containers that include a plurality of foods in a single container and that can heat the foods as they are before meals.

  For example, a single-package-type packaging container (see, for example, Patent Document 1) in which different foods (noodles and soup, etc.) are stored one above the other and cooked and heated in a microwave oven as it is has been proposed. Specifically, because the upper ingredients are stored in the middle dish, they can be cooked and heated directly without losing the flavor, and can be easily mixed with the lower ingredients by tilting the middle dish after heating. It is something that can be done. And it is illustrated that the inner dish is formed of PPF (polypropylene film resin) and the container body is formed of PP-C (polypropylene resin).

Utility Model Registration No. 3202469

  However, the above-described conventional technology specializes in solving the problems related to reheating that consumers have after purchase, and does not give consideration to the cooking and serving problems that retailers and food companies have in the manufacturing process. Furthermore, in view of the heat resistance of the synthetic resin forming the illustrated middle dish and container body, consideration is not given to high-temperature cooking and heating higher than the usual microwave function.

  For retailers and food vendors that handle prepared foods and lunch boxes, cooking ingredients is not only costly for the yard (backyard) and cooks, but also cooked hot ingredients in a small pan The responsibility for the quality of the product is great because of the display. For this reason, review of the process of cooking foods and the process of placing cooked foods on packaging containers is required.

  In addition, the act of reheating food ingredients in a microwave oven can reduce appetite. That is, the food that has been reheated in the microwave oven is not only inferior in appearance and taste as compared to the food immediately after cooking, but also may cause a feeling of tasteless taste. For this reason, the need to provide cooking that increases the commercial value as a foodstuff, which makes consumers feel simple and troublesome, is increasing.

  In response to these problems, the inventors have focused on the advantages of ovens that are widely used in retailers and food vendors' backyards and consumer kitchens. Since the oven is a one-touch operation and has a higher temperature than the microwave oven, a large amount of food can be cooked in large quantities by changing the heating temperature and heating time. In fact, retailers and food vendors are increasingly using ovens to cook food.

  However, in cooking in an oven, the ingredients are placed in a heat-resistant container or a large tray, so the ingredients must be placed on the middle plate after cooking. In other words, if you can put the medium dish with the ingredients into the oven as they are and cook them, it will not be necessary to change the container after cooking, so you should be able to save the process of placing the cooked ingredients on the packaging container. It is.

  From this, the inventors have found a way to overcome the above-mentioned problems by using an intermediate dish suitable for selling products in combination with packaging containers filled with other ingredients, while responding to cooking in the oven. It was. In other words, it has been found that it is necessary to review the method of using the inner plate in order to reduce the burden of cooking by retailers and food companies and the desire of consumers for cooking.

  Therefore, a first object of the present invention is to provide a method of using an intermediate dish and an intermediate dish that eliminates the time-consuming change of the container of foodstuffs before selling the product. A second object of the present invention is to provide a method of using a middle dish and a middle dish that enable easy execution of cooking of food after sales of the product.

  That is, the method of using the intermediate dish according to the present invention is to prepare food on an intermediate dish made of thermoplastic resin having oven resistance, and cook the cooked food at 150 to 220 ° C. together with the intermediate dish. And the above-mentioned middle dish is overlaid on the container body on which the contents are separately added.

  In addition, it is desirable to include freezing the cooked food together with the above-mentioned middle dish.

  In addition, it is desirable that the consumer reheats the cooked food together with the middle dish or the container body after purchasing the container body on which the middle dish is stacked.

  Moreover, it is desirable to be designed so that it may overlap with the said container main body by contracting with heat cooking.

  Here, the “thermoplastic resin having oven resistance” may be, for example, crystalline PET (PET: Polyethylene Terephthalate) having rigidity and high impact resistance. “Oven resistance” may satisfy any of the following conditions: a shrinkage ratio when heated at 220 ° C. is 5.0% or less, or a shrinkage ratio when heated at 180 ° C. is 2.0% or less.

The “middle dish” may be a foam material, a non-foam material, or a laminate of a foam material and a non-foam material. Here, the apparent density of foamed material may be a 0.1~0.7g / cm ^3, an apparent density of the non-foaming material may be 1.2~1.45g / cm ³ .

  “Ingredients” may be uncooked, partially cooked (including seasoning and preparation for cooking), or simply baked, boiled, cooked or steamed, It may be related to vegetables, meat, fish, rice, noodles, or breads, and specifically may be a menu such as gratin, hamburger, lasagna, paella, or quiche. The “content” is not limited to “food”, but may be related to food (for example, a cooling agent such as dry ice or a heat insulating material).

  The “prepared food” may mean a food that has been placed in a state that can be sold as a product after cooking. The “cooked food” may mean a food cooked in a state that can be sold as a product after cooking.

  The means for “cooking at 150 to 220 ° C.” may be a general heating cooker, for example, an oven (including one having a steam function), a microwave oven, or a pressure cooker. This is because cooking at the oven function is not possible at 150 ° C. or lower, and the inner dish made of thermoplastic resin may be damaged at 220 ° C. or higher (risk of rapid increase in shrinkage rate or discoloration).

  “Reheating” the cooked food together with the middle plate or the container main body may be, for example, reheating with the above-described general heating cooker, boiling water, or steaming with a predetermined steamer.

  “Overlaying the container body” means, for example, a state in which the flange portion of the intermediate dish is caught by the flange portion of the container body and the intermediate dish is floating in the container body, It may be shown that the bottom portion of the container is placed, or that the inner tray is placed on a part of the bottom portion of the container body.

  “Shrink” with cooking may mean that the pan is slightly smaller than before cooking.

  The method of using the intermediate dish according to the present invention is such that after cooking at 150-220 ° C. together with an oven-resistant thermoplastic resin intermediate dish with ingredients, the intermediate dish is placed on the container body on which the contents are separately added. By repeating the above, it is possible to omit the process of serving the cooked high-temperature food material on the inner plate, which is a burden on the retailer or the food company. That is, the food on the cooked inner plate is in a state where it can be eaten, and can be sold as a product by being stacked on the container body, so that it is not necessary to change the container of the food after cooking. Therefore, from three work steps that have been conventionally performed (a step of cooking the ingredients in the container, a step of transferring the cooked ingredients to the inner dish, and a step of stacking the inner dishes on which the ingredients are stacked) Improvements to two work processes (a process of cooking the ingredients in the middle dish together with the middle dish and a process of stacking the middle dish with the cooked ingredients on the container body) can be realized, and an improvement in work efficiency can be expected.

  Moreover, by freezing the cooked food together with the middle dish, it can be sold not only as a side dish or lunch box with a short shelf life but also as a frozen food with a long shelf life. That is, since it is an intermediate dish that can also be stored in a frozen state (for example, -20 ° C.), it is possible to maintain high work efficiency because it is not necessary to transfer to a freezing container after cooking.

  In addition, before a meal, the consumer can select a means to reheat the ingredients. For example, if you take out the inner dish from the container body and use a heating cooker that can output 150-220 ° C along with the inner dish, the quality of the ingredients (appearance, taste, and touch) were reheated with a normal microwave oven. Since it can be expected to be higher than the product, it can be expected to give consumers a simple and troublesome experience. On the other hand, a consumer who wants to prioritize the meal time over the quality of the food can reheat the food in the usual microwave oven together with the container body.

  In addition, when the middle dish shrinks by cooking, it is designed to overlap the container body, so that the overlap between the middle dish and the container body can be optimized. For example, if the outer periphery of the middle dish after shrinkage is smaller than the inner circumference of the container body, there is a risk that the middle dish will fall into the container body. On the other hand, if the inner circumference of the middle dish after shrinkage is the same as or larger than the inner circumference of the container body, the middle dish does not overlap the container body, and there is a risk that the ratchet or the lid cannot be attached. Therefore, the effect of preventing the sale of defective products can be expected by designing the intermediate dish in consideration of the shrinkage rate due to heating.

It is a figure which shows an example of the flow of the usage method of a pan. It is a figure which shows an example of the usage method of a pan. It is a figure which shows an example of the use condition of a pan.

With reference to FIG. 1 to FIG. 2, a method for using a middle dish and a feature of the middle dish according to an embodiment of the present invention will be described. FIG. 1 shows the flow of use of a pan in retailers and food companies. FIG. 2 shows a state in which a lid is attached to a container body in which middle dishes are stacked. FIG. 3 shows the overlapping state of the inner dishes with respect to the container main body according to each inner periphery.
In addition, for the sake of illustration convenience, there are places depicted with imaginary lines (two-dot chain lines).

  First, with reference to FIG. 1, an outline of an example of a method of using the inner dish will be described.

  As shown in FIG. 1, as an example of the method of using the middle dish, the food F is placed on the middle dish 1 made of thermoplastic resin having oven resistance, and the prepared food is placed at 150 to 220 ° C. together with the middle dish. The cooked food material may be overlaid on the container body 2 on which the contents X are separately placed together with the inner plate.

  Further, the cooked food F may be frozen together with the middle dish 1.

  Further, the consumer may reheat the cooked food F together with the middle dish 1 or the container body 2 after purchasing the container body 2 on which the middle dish 1 is stacked.

  Moreover, the intermediate dish 1 may be designed so that it may overlap with the container main body 2 by contracting with cooking.

  Here, the details of the inner plate, the container main body, and the lid will be described with reference to FIG.

The middle dish 1 has a substantially circular shape in plan view when placed on a horizontal desk, and a middle dish bottom part 11 on which food is placed, and a middle dish side wall part 12 rising upward from the periphery of the middle dish bottom part, You may provide at least the middle dish flange part 13 extended outward from the opening edge formed in the upper end of this middle dish side wall part.
The inner plate 1 may have a substantially rectangular shape or an elliptical shape in plan view, and there is no limitation on the shape and dimensions of each part. For example, the dimensions of length × width × height are 88 to 185 mm × 88 to 185 mm × 30 to 47 mm. The thickness may be 0.1 to 1.0 mm, more preferably 0.3 to 0.6 mm, and the capacity may be 185 to 350 cc. For business use, the dimensions of length x width x height are 20 to 50 cm x 20 to 20 cm. Although 50 cm x 1-7 cm and thickness 0.4-1.5 mm may be sufficient, it is not limited to this. The inner circumference of the intermediate dish 1 (particularly, the inner circumference of the portion that overlaps the container body 2) may be molded larger than at least the inner circumference of the container body in consideration of the shrinkage rate associated with cooking.

The material of the intermediate dish 1 may be crystallized polyethylene terephthalate (Crystallized PET, hereinafter also referred to as “C-PET”). C-PET is excellent in oven resistance and is not easily deformed even when the ambient temperature approaches the melting point (250 ° C.), and thus is suitable for use in an oven or a microwave oven having a high temperature function.
In addition, in order to shape | mold the packaging container which has oven resistance using C-PET as a raw material, it is good also considering the temperature of a heating metal mold as 169-200 degreeC, and the curing time for 3 second or more. This is because the crystallization temperature after cooling and fixing is increased by exposure to a high temperature (the heat resistance temperature of ordinary PET is 70 to 80 ° C., and the molding temperature for that is 65 ° C.).

  Although there is no restriction | limiting in particular about the crystallinity degree of C-PET which comprises the inside dish 1, 25-35% is preferable and 30-35% is more preferable. According to such a configuration, the shrinkage rate of C-PET constituting the middle dish 1 can be reduced when cooked at 150 to 220 ° C. Here, the degree of crystallinity of C-PET constituting the middle dish after being cooked is preferably 45% or less, and more preferably 36 to 45%. When the degree of crystallinity exceeds 45%, there is a concern that the shrinkage rate becomes extremely large or discolors. The crystallinity of C-PET can be calculated from the specific gravity as follows.

First, the cold crystallization heat amount and the heat of fusion of the sample are measured. Here, it is desirable that the cold crystallization heat amount and the heat of fusion are determined by a differential scanning calorimetry method.
In the differential scanning calorimetry method, if the measurement data and the standard heater operate independently and a temperature difference occurs between them during the constant-speed heating process, either the calorific increase or suppression mechanism will automatically work. Since this is canceled out, this heat flow speed difference is recorded in a straight line.
The degree of crystallinity is theoretically calculated according to the following formula.
(Heat of fusion per mole-heat of cold crystallization per mole) ÷ heat of fusion per mole of fully crystalline PET x 100 = crystallinity (%)
Here, the amount of heat of fusion per mole of completely crystalline PET is 26.9 KJ according to the Polymer Data Handbook (published by Baifukan), so this is used.

The container main body 2 has a substantially circular shape in a plan view when placed on a horizontal desk, a main body bottom portion 21 on which food is placed, a main body side wall portion 22 rising upward from a peripheral edge of the main body bottom portion, and the main body side wall. And a main body flange portion 23 extending outward from the opening edge formed at the upper end of the portion.
The container body 2 may have a substantially rectangular shape or a substantially oval shape in plan view, and there is no limitation on the shape and size of each part as long as there is a capacity for stacking the inner tray 1 inside.

  The middle dish 1 is inserted from the middle dish bottom 11 into the opening of the container body 2, the middle dish flange portion 13 is hooked on the body flange portion 23, and the middle dish floats in the container body to the container body. It may overlap. At this time, as shown in FIG. 3A, if the inner circumference of the uppermost end in the middle dish side wall portion 12 of the middle dish 1 is slightly smaller than the inner circumference of the uppermost end in the main body side wall part 22 of the container body 2, The inside dish just fits inside the container body. On the other hand, as shown in FIG. 3B, if the inner circumference of the uppermost end of the middle dish side wall portion 12 is too small than the inner circumference of the uppermost end of the container side wall part 22, the inner dish falls into the container body. There is a fear. Furthermore, as shown in FIG. 3C, if the inner circumference of the uppermost end of the middle dish side wall portion 12 is the same or larger than the inner circumference of the uppermost end of the container side wall part 22, the middle dish may not overlap the container body. There is a risk of rattling or tilting.

The lid C may have a shape that fits outside the middle dish flange portion 13 and the main body flange portion 23 from above the middle dish 1.
The lid C may be a top seal lid, and can be easily wrapped in a short period of time by being adhered and sealed to the flange portion of the inner dish or the container body, and the lid C or molded lid The hermeticity is higher than when the material is used, so the shelf life of the food is extended.

  Next, with reference to FIG. 1, the details of how to use the inner dish will be described.

  First, in a backyard of a food company, a predetermined food F may be placed on the middle dish 1 and each of the middle dishes may be put into a steam convection oven (hereinafter also simply referred to as “oven”) (step 1). ). As a method of arrangement, it may be in a state where products can be sold after cooking. Although heating temperature and time suitable for the food F may be set in the oven, they may be adjusted in the range of 150 to 220 ° C. according to the type and quantity of the food. After completion of cooking, each of the inner dishes 1 taken out from the oven may be overlapped so as to be inserted from above the container body 2 on which another food F is piled (step 2). At this time, since the outer periphery of the upper end of the flange portion adjacent to the container main body 2 in the inner dish 1 contracted with cooking and became slightly smaller than the inner periphery of the opening edge of the container main body 2, the degree of overlap is moderate. Moreover, there is a possibility that the cooker 1 after cooking is hot, and if necessary, a jig for taking out is used, or a handle is provided on the cooker to directly touch the hot part. You may devise a shape so that it may not happen. For example, the handle portion or the flange portion may be formed of a foamable material, or may be separately coated with a heat resistant material.

  As described above, according to the method of using the intermediate dish according to the embodiment of the present invention, cooking is performed in an oven that can be heated to 150 to 220 ° C. together with the intermediate dish 1 made of thermoplastic resin having an oven resistance with the food F. After that, the process of serving the cooked high temperature ingredients on the middle plate, which is a burden on the retailer or food company, is omitted by superimposing the middle plate on the container body 2 on which the contents X are separately placed. Can do. That is, the food on the cooked inner dish 1 is ready to be eaten as it is, and can be sold as a product by being stacked on the container body 2, so that it is not necessary to change the container of the food after cooking. Therefore, from three work steps that have been conventionally performed (a step of cooking the ingredients in the container, a step of transferring the cooked ingredients to the inner dish, and a step of stacking the inner dishes on which the ingredients are stacked) Improvement in two work processes (process for cooking the ingredients in the middle dish 1 together with the middle dish in the oven, process for stacking the middle dish 1 with the cooked ingredients F on the container body 2), and improving work efficiency Improvement can be expected.

  Moreover, when the middle dish 1 shrinks by cooking, the container body 2 is designed to overlap, so that the degree of overlap between the middle dish and the container body can be optimized. For example, if the outer circumference of the middle dish 1 after shrinkage is smaller than the inner circumference of the container body 2, there is a risk that the middle dish will fall into the container body. On the other hand, if the inner circumference of the middle dish 1 after contraction is the same as or larger than the inner circumference of the container body 2, the middle dish does not overlap the container body, and there is a risk that the ratchet or the lid C cannot be attached. There is. Therefore, the effect of preventing the sale of defective products can be expected by designing the intermediate dish in consideration of the shrinkage rate due to heating.

1 Middle dish 2 Container body F Food

Claims (4)

Ingredients are placed in a dish made of thermoplastic resin that has oven resistance,
The cooked ingredients are cooked at 150-220 ° C. together with the medium dish,
A method of using the intermediate dish, comprising: stacking the cooked food material on the container main body in which the contents are separately placed together with the intermediate dish. The method for using the intermediate dish according to claim 1, comprising: freezing the cooked food together with the intermediate dish. The consumer according to claim 1 or 2, further comprising: reheating the cooked food together with the inner plate or the container body after the purchase of the container body on which the inner plate is stacked. How to use the pan. It is used for the usage method of the middle plate of Claim 1,
An intermediate dish characterized by being designed to overlap the container body by contracting with cooking.

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