JP3162448U - Microwave oven baking containers - Google Patents

Abstract

An object of the present invention is to provide a container that can be baked and cooked as if it were freshly baked using a microwave oven. A container body 1 has an oil sump 50 partitioned by ribs 40 at the bottom and a partition rib 30 for food provided above the oil sump orthogonal to the ribs 40 and a body fitting section 9 at the top. The lid body 2 includes a lid body lower fitting portion 13 in the lower portion and a pressure adjustment mechanism 3 in the upper portion, and the body fitting portion 9 and the lid lower portion fitting portion 13 are fitted and integrated to form a pressure adjustment mechanism. 3 is a container for grilling cooking by a microwave oven in which the pressure in the container during cooking is released. The contents are raw, and the frozen and preserved ingredients that have undergone the seasoning and baking process are put in this container and heated in a microwave atmosphere while cooking in a microwave oven. It can be cooked as a succulent and fresh food. [Selection] Figure 3

Description

  The present invention relates to a container for baking cooking by a microwave oven. In addition, since the microwave oven is a cooking utensil that generates heat by vigorously vibrating water molecules contained in the object to be cooked, when `` baking '' with a microwave oven, radiant heat such as gas flame or charcoal fire, or The meaning is different from ordinary “baking” by heating the object to be cooked by heat conduction from a heated iron plate or the like.

  In recent years, with the development of freezing technology, various frozen foods have been developed and sold. One area is cooked foods, which are mainly cooked using a microwave oven, but these are traditionally reheated rather than cooked, For example, like a yakitori, chicken and vegetables are alternately skewered and baked, and once frozen, when thawing or heating with a microwave oven, once cooked, it will be reheated, so chicken A texture similar to that baked in an open fire could not be obtained.

  Recently, raw ingredients have been cooked in a microwave oven. For example, Patent Document 1 discloses a food set in which ingredients and seasonings are mixed in the same package and cooked in a microwave oven and its A cooking method has been proposed.

JP-A-2005-350109

  However, the food set and cooking method disclosed in the above document are suitable for “boiled” dishes, but not “baked” dishes like yakitori.

  Therefore, the present invention intends to provide a container that can be cooked as if it were freshly baked with respect to ingredients such as fish and chicken using a microwave oven.

The present invention is a container for baking cooking by a microwave oven comprising a container body, a lid, and a pressure adjustment mechanism provided on the lid,
The container body has an oil sump partitioned by ribs at the bottom and a partition rib for food provided above and orthogonal to the ribs, and a body fitting part at the top.
The lid includes a lid lower fitting portion at a lower portion and the pressure adjusting mechanism at an upper portion,
The body fitting portion and the lid lower fitting portion are fitted and integrated,
The pressure in the container during cooking is released by the pressure adjustment mechanism,
The said subject was solved with the container for baking cooking by a microwave oven.

  It is desirable that the food material has a burned surface, the raw material remains raw, and is frozen and stored (in some cases, vacuum packed).

  As a specific example of the pressure adjusting mechanism, as described in claim 2, a recess having a lid opening provided at the center of the lid and having a lid upper fitting portion on its side surface, and a side surface A cap comprising a cap fitting portion and a cap fitted into the concave portion and a vapor discharge groove provided on the side surface of the concave portion or the side surface of the cap is suitable, but is not limited thereto. Appropriate methods such as an open / close valve method that is bonded to cover the part and set to be easy to peel off, a tearing method that makes part of the film easy to tear, and a heat seal part that peels off are adopted. be able to.

According to the present invention, fish and chicken can be easily cooked at home using ingredients that have been subjected to seasoning, baking, etc., but are still raw and stored frozen. And since the food stored frozen can be cooked in a steam atmosphere confined in the container, the moisture does not evaporate from the food, and it is juicy as if it was a freshly baked food. Can be cooked.
In addition, when cooking, by shaving off the fats and oils of the ingredients, it is possible to bake those with less fats and fats, which is good for health.

Traditionally, in order to taste authentic yakitori, there was only a method of burning with charcoal or gas in an actual store, but according to the present invention, without any smoke,
Yakitori dishes can be enjoyed easily and in earnest at home. Since the ingredients are stored in a frozen state, they can be exported to other countries.

The flowchart of the whole process of the baking cooking method by this invention. The perspective view of skewered yakitori ingredients. The disassembled perspective view of the container of the 1st Embodiment of this invention. (A) is principal part sectional drawing in the fitting state of the container of the 1st Embodiment of this invention, (b) and (c) are principal part expanded sectional views. (A) is an expanded sectional view of the rising state of the cap in the container of the first embodiment of the present invention, (b) is an enlarged sectional view of the lowered state of the cap, and (c) is an enlarged sectional view of the rising state of the lid. (D) is an expanded sectional view of the descent state of a lid. (A) is expanded sectional view which shows the raising state of the cap in the container of 1st Embodiment of this invention by the position of a lid body vapor | steam discharge groove, (b) is the position of the lid body vapor | steam discharge groove which shows the descent state of a cap. The expanded sectional view shown. The perspective view of the cap of the container of the 2nd Embodiment of this invention. (A) is principal part sectional drawing of the fitting state of the container of 2nd Embodiment of this invention, (b) and (c) are principal part expanded sectional views. (A) is an expanded sectional view of the rising state of the cap of the container of the second embodiment of the present invention, (b) is an enlarged sectional view of the lowered state of the cap, and (c) is an enlarged sectional view of the rising state of the lid. (D) is an expanded sectional view of the descent state of a lid. (A) is expanded sectional view which shows the raising state of the cap in the container of 2nd Embodiment of this invention in the position of a cap vapor | steam discharge groove, (b) is an expansion which shows the descent state of a cap in the position of a cap vapor | steam discharge groove. Sectional drawing.

  Hereinafter, preferred embodiments of the present invention will be described using yakitori cooking as an example. FIG. 1 is a flowchart of all steps for carrying out a method for cooking yakitori according to the present invention.

  In FIG. 1, P1 is a pretreatment step. Here, the chicken meat cut into an appropriate size and, if necessary, vegetables such as green onions are alternately skewered on a skewer as shown in FIG. It is a process to prepare. After that, apply the sauce to the ingredients, or immerse the ingredients in the sauce. Here, it is preferable that the ingredients M stabbed on the skewer are soaked in the sauce for about one night and sufficiently soaked in the sauce.

  P2 is a baking process, which is a process of baking the surface of the food prepared as described above. In other words, a burned line is formed on the surface of the food material by an appropriate heating hand throw, and the inside is not heated and the inside is left raw. As a heating means, there are a case where a burner or the like is radiated and a method where the food is directly brought into contact with an iron plate heated to a high temperature to form a burnt line. In either case, the surface of the food is burned by heating at a high temperature in a short time. This grilling is intended to make it possible to obtain the effect of baked raw ingredients with fire or iron plate, both taste and texture, when cooking with a microwave oven. is there.

  Next, P3 is a freezing process, and the burned food is stored frozen by a conventionally known freezing / chilling method. As a result, the food can be stored for a long time while remaining fresh. In particular, if a suitable cooling method is employed, the cells of the food can be cooled without being destroyed, so that the water and nutrients of the food can be prevented from flowing out. Furthermore, it is preferable to preserve the quality over a long period of time by using a vacuum pack to prevent invasion of various bacteria. The frozen stored ingredients are packaged, transported to stores, homes, etc., and stored in a freezer.

  The last P4 is a thawing / cooking process, in which thawing and cooking are simultaneously performed using a microwave oven. At this time, the food M is placed in a heating container as shown in FIG.

FIG. 3 is an exploded perspective view of the container according to the first embodiment of the present invention.
In the figure, reference numeral 1 is a container body, 2 is a lid, and 3 is a cap.
The container 10 includes a container body 1, a lid body 2, and a cap 3. The container body 1 includes a body fitting portion 9 at an upper portion, and the lid body 2 has a lid lower portion fitting portion 13 at a lower portion and an upper portion. The cap 3 is provided with a cap fitting portion 12 on the side, and the body fitting portion 9 and the lid lower fitting portion 13, and the lid recess 7 and the cap fitting portion 12 are integrally integrated. The lid recess 7 includes a lid opening 8 at the center and a lid vapor discharge groove 18 on the side surface.

Further, the stepped inverted conical lid concave portion 7 and the cap 3 are fitted in the center of the apex of the lid 2, and the lid lower fitting portion 13 at the bottom of the lid and the main fitting portion 9 at the upper portion of the container main body 1 are fitted. Is formed into an inner fitting type and does not leak liquid to the outside.
It is desirable that the height of the lid 2 is slightly lower than the height of the container body 1 and the bottom surface 23 of the cap 3 has an upward convex shape.

  At this time, when the entire container 10 is heated by microwaves with the cap 3 fitted in the lid recess 7, the food material M in the container 10 is heated to generate steam, and the pressure in the container increases. The cap 3 is automatically pushed upward at a ratio proportional to the vapor pressure, and the water vapor is discharged out of the container 10 through the gap between the lid top 21 and the cap flange 16, and the pressure is released. When the heating is finished, the temperature inside the container 10 is lowered and the internal pressure of the container 10 is suddenly lowered. Therefore, the cap 3 that has been pushed up automatically fits into the lid 2 again, and the cap flange 16 is moved again. The inside of the container 10 is sealed in close contact with the lid top 21.

  The container body 1, the lid body 2, and the cap 3 are made of a plastic sheet having good heat resistance such as stretched polystyrene (OPS), heat-resistant stretched polystyrene (heat-resistant OPS), or polypropylene (PP). It can be molded by a thermoforming method such as molding.

  In the plan view, the container body 1 has a quadrilateral shape with four sides slightly bulging outward, and a body opening 6 is formed so that the body peripheral wall 5 rises at an appropriate height while expanding upward from the periphery of the bottom of the body. Then, by forming the main body step portion 9a, the main body wall portion 9b, and the main body annular protrusion 9c on the upper inner side of the main body peripheral wall 5, the main body fitting portion 9 to which the lid lower portion fitting portion 13 can be fitted is provided. The peripheral edge on the main body fitting portion 9 is a body bent edge 17 that is bent slightly downwardly through a main body flange 14 that is flat or slightly curved with an appropriate width and protrudes outward. The main body step portion 9a fitted to the lid lower portion fitting portion 13 is formed on a flat surface so that the edge portion is in close contact.

  The lid body 2 is extended while expanding the lid peripheral wall 19 downward from the substantially square lid top portion 21 so that the peripheral edge of the lid body 2 can be fitted to the main body step 9a and the main body annular protrusion 9c. The lid lower portion engaging portion 13c, the lid lower annular recess 13b, the horizontally extending lid lower step portion 13a, and the lid flange 15 are integrally connected to each other in the body fitting portion 9 of the container body 1. It is formed in a shape that can be press-fitted to. The four corners of the lid top portion 21 are chamfered by slopes, so that even when the internal vapor pressure is reduced after cooking, it is difficult to dent inward.

The main body annular protrusion 9c has an appropriate width that allows the lower surface of the peripheral edge of the lid 2 to be in close contact with the inner periphery of the main body peripheral wall 5 from the main body step portion 9a through the main body wall portion 9b. The upper end of the ring-shaped protrusion protrudes into the main body flange 14 with an opening diameter slightly smaller than the outer diameter of the edge of the lid body 2 and is fitted into the main body ring-shaped protrusion 9c beyond the upper end. Further, the lid body 2 is formed so as to be supported on the main body step portion 9 a, so that vapor or boiled liquid does not jump out from the fitting portion between the container body 1 and the lid body 2.

As shown in FIG. 4, the lid 2 and the cap 3 are formed so that the pressure due to the steam generated in the container 10 by heating can be automatically controlled. A concave lid vapor discharge groove 18 is formed on the lid upper step 11a1 along the wall surface from the lid opening support surface 24 to the top of the stepped inverted conical portion formed at the center of the apex of the lid 2. Through the lid upper wall 11b1, the lid upper annular projection 11c, the lid upper step 11a2, the lid upper wall 11b2, the lid upper step 11a3, and the lid upper wall 11b3. Are provided with an appropriate width. These lid upper step portions 11a1, 11a2, 11a3, lid upper wall portions 11b1, 11b2, 11
b3, the lid upper annular protrusion 11c, and the lid top portion 21 are closely fitted to the cap folding edge 22, the cap engaging portion 12c, the cap wall portion 12b, the cap step portion 12a, and the cap flange 16. Thus, the lid 2 and the cap 3 are fitted.

With the above structure, when the amount of the water vapor generated when the container 10 is heated is relatively small, as shown in FIG. 5 (b), the lid 2 and the cap 3 are fitted in the concave lid. It rises through the body vapor discharge groove 18 and is discharged to the outside through between the cap flange 16 and the lid top 21.
However, since the amount of water vapor generated and the expansion ratio associated therewith differ depending on the food material in the container 10, it does not suddenly expand and receive 100% pressure only with the structure of the cap 3, as shown in FIG. As shown in the figure, in the fitting portion between the lid body 2 and the container body 1, the lid body 2 is vertically moved by providing a large dimensional difference in units of several millimeters in the main body wall portion 9b from the lid lower body engaging portion 13c. Relative movement allows the entire lid 2 to receive this instantaneous water vapor temporarily, and the amount of energy applied to the cap 3 can be reduced.

  Similarly, when the amount of water vapor is relatively large, as shown in FIGS. 5 and 6, in the cap 3 and the lid upper fitting portion 11, the lid upper wall portion 11b1 is moved by several millimeters from the cap engaging portion 12c. By setting a large value in units, the cap 3 moves upward, and the water vapor that has passed through the lid opening 8 hits the bottom surface 23 of the cap and pushes up the cap 3 as a whole. The cap 12 and the lid top 21 are moved from the close contact state to the open state until the joint portion 12c structurally stops, the steam flange is released to the outside of the container.

  Moreover, it is preferable that a plurality of lid vapor discharge grooves 18 at this time are arranged at equal intervals on the inner surface of the lid recess 7 of the lid 2. The main body fitting portion 9 in the container main body 1 has the same configuration as the lid upper portion fitting portion 11, and the container main body step portion 9 a, the container main body wall portion 9 b, the container main body annular protrusion 9 c, and the main body flange 14. The lid 2 and the cap are brought into close contact with the lid folding edge 20, the lid lower engaging portion 13 c, the lid lower wall 13 b, the lid lower step 13 a, and the lid flange 15. 3 is fitted.

Next, the container of 2nd Embodiment of this invention is demonstrated based on FIG. In the container according to the first embodiment of the present invention, a steam discharge groove is provided in the lid recess in the upper part of the lid, whereas in the container according to the second embodiment of the present invention, the steam discharge groove is formed on the side of the cap. Is provided. On the other hand, a vapor discharge groove is not provided in the lid recess in the upper part of the lid, and it is merely a stepped shape (not shown).
The container according to the second embodiment not only has an excellent vapor discharge function equivalent to the container according to the first embodiment of the present invention, but also has a comparatively comparative shape as compared with the container according to the first embodiment. Since it is simple, there is an advantage that the plastic can be easily separated when it is molded with a metal mold and can be easily manufactured.

  As shown in FIG. 8, the lid 2 and the cap 3 are formed so that the pressure due to the steam generated in the container by heating can be automatically controlled. On the side surface of the cap 3, cap fitting portions 12 and cap steam discharge grooves 25 are alternately provided with appropriate widths.

With the above structure, when the amount of water vapor generated when the food material M is heated is relatively small, as shown in FIG. 9 (b), the cap 2 and the cap 3 are fitted into the concave cap. It rises through the steam discharge groove 25 and passes between the cap flange 16 and the lid top 21 and is discharged to the outside.
However, since the amount of water vapor generated and the expansion ratio associated therewith differ depending on the food material in the container, it does not suddenly expand and the energy is not 100% pressure only by the structure of the cap 3, but is shown in FIG. 9 (c). As described above, in the fitting portion between the lid body 2 and the container body 1, the lid body 2 is relatively moved in the vertical direction by providing a large dimensional difference in the main body wall portion 9b by several millimeters from the lid lower portion engaging portion 13c. The amount of energy applied to the cap 3 can be reduced by moving and temporarily receiving the instantaneous water vapor in the entire lid 2.

Similarly, when the amount of water vapor is relatively large, as shown in FIGS. 9 and 10, in the cap 3 and the lid upper fitting portion 11, the lid upper wall portion 11b1 is moved by several millimeters from the cap engaging portion 12c. By setting a large value in units, the cap 3 moves upward, and the water vapor that has passed through the lid opening 8 hits the bottom surface 23 of the cap and pushes up the cap 3 as a whole. The cap 12 and the lid top 21 are moved from the close contact state to the open state until the joint portion 12c structurally stops, the steam flange is released to the outside of the container.
Further, at this time, it is preferable that a plurality of cap vapor discharge grooves 25 are arranged on the outer surface of the cap 3 at equal intervals.

According to the container of the present invention, when the vapor pressure increases, the cap (and possibly the lid body) is automatically pushed upward, the water vapor generated in the container is automatically discharged, and the pressure is released. Therefore, it is possible to prevent the fitting between the container main body and the lid body from coming off due to the vapor pressure, or the liquid scattering to the outside of the container and contaminating the inside of the microwave oven.
In addition, the cap after cooking is returned to the same fitted state as before cooking by the automatic decompression system, and the container body and the lid, and the lid and the cap are stably fitted by the fitting portion as before cooking. Therefore, the remarkable effect that the juice which comes out of a foodstuff is leaked and dust and dust can be prevented from mixing in the inside of a container is produced.
Furthermore, according to the container of the second embodiment of the present invention, since the shape is relatively simple, the plastic is easily separated when molding with a mold, and can be easily manufactured.

  When the baked food M is put in this container and heated in a microwave oven, the food itself is heated by the microwave, heated from inside the food, and the raw food is cooked in a short time. At this time, although the water vapor is generated from the food, a constant water vapor atmosphere is formed in the closed container whose pressure is adjusted, and the food is prevented from being dried excessively. That is, when the inside of the container becomes equal to or higher than a certain pressure, the pressure adjusting mechanism acts to lower the pressure in the container, and the constant pressure is maintained. Therefore, although this container is low in degree, cooking like a pressure cooker is realized by a microwave oven. Strictly speaking, the heating of the food material M is accompanied by the steaming effect of the food material by confining the evaporated water vapor in the container to the heating of the moisture inside the food material by the microwave.

  Therefore, according to such a cooking method, it is possible to bake raw ingredients directly on the surface without sacrificing umami and nutrients by simply heating the frozen ingredients with the contents burned on the surface in advance using a microwave oven. Can be cooked in much the same way. In addition, since it can be cooked in the container as much as necessary, there is an advantage that it can be used alone or in a small family.

  In the illustrated embodiment, the bottom of the container body 1 is formed in a shape suitable for cooking yakitori. That is, the four ribs 30 are formed in parallel upward so that the maximum of five ingredients M skewered as shown in FIG. 2 are arranged in parallel. Since the interval between the foodstuffs M is appropriately maintained by the ribs 30, the heating can be made uniform. In addition, oil reservoir ribs 40 are formed in three parallel rows slightly below the ribs 30 so as to be orthogonal to the ribs 30.

  When the food M is cooked, the oil and fat is squeezed out and collected in the oil sump 50 formed at the bottom. However, due to the presence of the rib 40, the food M itself is in a state of floating from the oil sump 50. Therefore, as a result, the resulting yakitori has less oil and fat, and has good taste and health.

As an actual cooking example, 5 pieces of chicken that had been skewered and frozen and stored in a row were arranged and heated in a 500 W home microwave oven for about 5 minutes.
When removing the food M after cooking, when removing the lid 2 by first lifting the knob 3a of the cap 3 to release the vapor in the container and then removing the lid 2 from the container body 1. In addition, hot steam can be kept out of hand.

1: Container body 2: Lid 3: Cap (pressure adjustment mechanism)
7: Lid concave part (pressure adjustment mechanism)
8: Lid opening (pressure adjustment mechanism)
9: Main body fitting part 10: Container 11: Lid upper part fitting part 12: Cap fitting part 13: Lid lower part fitting part 18: Lid vapor discharge groove (pressure adjusting mechanism)
23: Cap bottom surface 25: Cap steam discharge groove (pressure adjustment mechanism)
30: (Skewered Yakitori) Food partition ribs 40: Oil sump ribs 50: Oil sump

Claims (7)

A container for baking cooking by a microwave oven comprising a container body, a lid, and a pressure adjustment mechanism provided on the lid,
The container body has an oil sump partitioned by ribs at the bottom and a partition rib for food provided above and orthogonal to the ribs, and a body fitting part at the top.
The lid includes a lid lower fitting portion at a lower portion and the pressure adjusting mechanism at an upper portion,
The body fitting portion and the lid lower fitting portion are fitted and integrated,
The pressure in the container during cooking is released by the pressure adjustment mechanism,
A container for baking with a microwave oven.   The pressure adjusting mechanism has a lid opening provided at the center of the lid, a recess having a lid upper fitting portion on a side surface thereof, and a cap fitting portion on a side surface and fitted in the recess. A container for baking cooking by a microwave oven according to claim 1, comprising: a cap and a steam discharge groove provided on the side surface of the recess or the side surface of the cap.   The main body fitting portion includes a main body step portion, a main body wall portion, and a main body annular protrusion, and the lid lower portion fitting portion includes a lid body bottom portion, a lid body wall portion, and a lid annular engagement portion. A container for cooking with 1 or 2 microwave ovens.   The container for baking with a microwave oven according to claim 3, wherein the vertical dimension of the main body wall portion and the lid lower portion engaging portion is different and the lid body can be relatively moved in the vertical direction.   The lid recess is composed of a lid upper step, a lid upper wall, and a lid upper annular projection, and a cap fitting portion is a cap folding edge, a cap engaging portion, a cap wall, and a cap step. The container for baking cooking by the microwave oven in any one of Claim 2 to 4.   The container for baking cooking by the microwave oven according to claim 5, wherein the upper wall of the lid body and the cap engaging part have different vertical dimensions, and the cap can be moved in the vertical direction. The container for baking cooking by the microwave oven in any one of Claim 1 to 6 with which the said foodstuff is what was baked on the surface and the content was frozen and preserve | saved raw.

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