JP6371804B2 - Food for frozen storage and heating - Google Patents

Description

  The present invention relates to a food product for frozen storage and heating having meat food sandwiched between breads, such as a hot dog (also referred to as “hot dog”) or a hamburger.

  In hot dogs for commercial use or frozen use for freezing and heating, the cooked hot dog itself is stored in a freezer or refrigerator freezer in a vacuum packed plastic bag. In the edible state, the hot dog main body is warmed in the packaging state by a heating device such as a microwave oven or a microwave oven. In this case, together with ingredients such as hot dog bread and sausage taken out from a freezer, the bread dough is warmed to a degree that increases appetite by a single heat treatment without curing the dough by drying moisture. A hot dog for freezing and heating that can be used has been proposed and put to practical use (see, for example, Patent Document 1).

Japanese Patent No. 5798614

  However, in the hot dog for frozen storage and heating proposed and realized in Patent Document 1, a packaging bag of a product called Airmic (registered trademark) is used as the first packaging body. A vacuuming step is required when the first package is entirely packed by the second package.

  Here, as well as other frozen foods, lower prices are strongly demanded not only for commercial foods, but also for hot dogs for frozen storage and heating, particularly as household foods.

  However, the price of the first package in which the specific packaging bag is used is relatively expensive compared to other commercially available packaging bags. Therefore, the present situation is that the adoption of the first package cannot sufficiently meet the demand for price reduction to the level required for the above-mentioned household food products. In addition, in order to use the first package as a heat radiation source such as sausage, a configuration in which the first package is packed with the second package in a vacuum state is employed. However, the adoption of such a configuration is also one of the impediments to realizing a reduction in price to the level required for the above-mentioned household food products because it requires a vacuuming process.

  The above-mentioned problems are not only related to hot dogs for frozen storage / heating, but also to other frozen storage / heating foods, such as hamburgers, which are sandwiched between meat foods and bread. It can be said that this is a potential problem.

(the purpose)
The present invention has been made in view of such problems, and its main purpose is to heat a foodstuff body such as a hot dog taken out of a freezer or the like once without drying and hardening the bread dough. It is in the point which makes it possible to provide the foodstuff for frozen preservation | save and heating which can be heated to the grade which raises appetite by processing at further low cost.

A foodstuff for frozen storage and heating according to the subject of the present invention comprises a foodstuff body having at least one bread and a meat food sandwiched between said breads, and a longitudinal direction within a surface of said foodstuff body. A state where the end portions of the food product body can be visually recognized when the end portions on the side of the food product body are viewed from the longitudinal direction in a state of being wound around the surface portion along Then, the first package body composed of only one sheet that wraps around the surface of the food product body, and the food product body and the first package body are hermetically sealed under a non-vacuum condition. and a second package, the first package is characterized by comprising more either the nonwoven or only paper only.

  In the food for frozen storage and heating according to the subject of the present invention, the food product taken out from the freezer etc. is not only used for bread by a heating device such as a microwave oven in which the heating time and heating power are appropriately set. The meat food inside is heated once to a temperature suitable for increasing the appetite of the person, which is similar to the warmth of bread. In this case, during the heat treatment, a part of the water vapor released from the surface of the bread by heating is a sheet-like first package wrapped around the surface of the main body of the food (either nonwoven fabric or paper). 1), the granular moisture trapped as granular moisture and drip inside the first package body drip toward the surface of the bread to moisten the bread dough. . Other water vapor passes through the first package without being captured by the fibers of the first package. Due to the action in the first package, the curing of the surface due to the drying of the bread dough during the heat treatment is surely prevented. As a result, even after the heat treatment, it is suitable for food as before the heat treatment. A heated bread with a dough that remains soft and soft is obtained. In addition, as described above, a part of the water vapor passes through the first package, and as a result, all of the water vapor released from the surface of the bread during heating is dropped into the surface of the bread as granular water droplets. In contrast, the bread dough is also prevented from becoming sticky due to a lot of moisture. And not only bread but also meat foods are warmed to the extent which raises appetite by the said one heat processing. In realizing such a frozen storage / heating food product that has been warmed by a single heat treatment to such an extent that the entire food product body increases appetite, the first package that exhibits a core action is conventionally known. It is made of either non-woven fabric or paper, which is a sheet member that is much cheaper than the packaging bag of the above-mentioned airmic (registered trademark) product adopted in the technology. Moreover, unlike the prior art described above, the first package is merely sealed and packed by the second package in a non-vacuum state, and the heat radiation source for heating the entire food product body It is not used as. As a result, the present invention makes it possible to reduce the price of foodstuffs by about 1/3 compared with the foodstuffs for frozen storage / heating realized by the above-described conventional technology. It is possible to realize foodstuffs for frozen storage and heating that are reduced in cost to the level required for foodstuffs.

  Hereinafter, various embodiments of the present invention will be described in detail along with the effects and advantages thereof with reference to the accompanying drawings.

It is a perspective view of internal perspective which shows typically the packed hot dog product which concerns on Embodiment 1 of this invention. It is sectional drawing which shows typically the longitudinal cross-section structure of the packed hot dog product regarding the disconnection of FIG. It is a perspective view of internal perspective which shows typically the packed hot dog product which concerns on Embodiment 2 of this invention. It is sectional drawing which shows typically the longitudinal cross-section structure of the packed hot dog product regarding the disconnection of FIG. It is a top view which shows typically the planar view structure of the state before opening at the time of seeing the packed hamburger product which concerns on Embodiment 3 of this invention from upper direction. It is sectional drawing which shows the longitudinal cross-section structure of the packed hamburger product regarding the disconnection shown in FIG.

  (Embodiment 1)

  In the present embodiment, as an example of the “food for frozen storage / heating” according to the subject of the present invention, the configuration of a non-vacuum packed hot dog product and its action / effect in the heat treatment will be described. Here, “hot dog” (corresponding to “food body” in hot dog products) is sandwiched between bread and sausage that is warm enough to improve appetite with bread. A kind of sandwich in state. In the present embodiment, the extending direction of the elongated bread is defined as the “longitudinal direction of the food main body”.

  <Composition of packed hot dog product in non-vacuum condition>

  FIG. 1 is a perspective view schematically showing an internal see-through configuration of a packed hot dog product (hereinafter referred to as “packed hot dog product”) 10 in a non-vacuum state according to the present embodiment. In FIG. 1, each part of a broken line, a dashed-dotted line, and a dashed-two dotted line is a part which shows the foodstuff etc. which cannot be visually recognized from an external appearance. The packed hot dog product 10 is stored in a freezer of a freezer or a refrigerator (not shown; hereinafter referred to as “freezer etc.”) in the state illustrated in FIG. 1 when it is not edible. Or stored. When edible, the packed hot dog product 10 itself is heated by a heating device such as a microwave oven in a state where it is taken out from a freezer or the like.

  2 is a cross-sectional view schematically showing a longitudinal cross-sectional configuration of the packed hot dog product 10 with respect to the broken line IA-IB in FIG.

  1 and 2, the hot dog as the “food item body” is 1) bread 1, 2) sausage 2, 3) sauce 5 and / or 4) vegetables such as cabbage or cooked eggs. Has other food and ingredients (not shown).

  Among these ingredients, the bread 1 has a configuration suitable for hot dogs (hot dog bread body). Specifically, the bread 1 is an elongated bread extending in the longitudinal direction LD like a small cupe bread, and vertically extending toward the bottom on the top of the bread 1 along the longitudinal direction LD. It has a cut 1C provided. And the center part of the bread | pan 1 has comprised the hollow space 1CS connected with the cut | notch 1C along longitudinal direction LD.

  The sausage 2 (corresponding to “meat food”) is sandwiched by the back surface 1RS of the bread 1 in the central space 1CS of the bread 1 through the cut 1C of the bread 1 along the longitudinal direction LD. It is provided. The sausage 2 is Frankfurt etc. which uses pork etc. as a raw material, and has a predetermined thickness.

  The sauce 5 is made of, for example, ketchup as a basic material, and includes ingredients such as vegetables such as cabbage engraved therein. Of course, vegetables and the like may not be included in the sauce 5. In FIG. 2, for convenience of illustration, a space is drawn between the source 5 and the rear surface 1RS that forms the groove-shaped central space 1CS of the pan 1. Since it is painted on the back surface 1RS, it can be said that there is almost no space.

  Here, in this embodiment, the sauce 5 is not liquid, but is cooked so as to form a semi-solid state or a GEL (gel) -like mass like miso. Therefore, even if the source 5 is applied on the back surface 1RS of the pan 1, the source 5 does not penetrate from the back surface 1RS to the inside of the pan 1 after that, and the back surface 1RS of the pan 1 and the surface of the sausage 2 The state sandwiched between 2S is maintained. As a result, when the hot dog is edible, a person can fully enjoy the flavor and taste of the entire sauce 5. In the case of a liquid source, the source penetrates into the bread 1 and is absorbed over time, and a sufficiently thick source layer is not formed.

  Depending on the case, other ingredients or ingredients may be provided between the notch 1C of the bread 1 or between the sauce 5 and the back surface 1RS of the bread 1.

  1 and 2, the first package 3 constituting the core of the packed hot dog product 10 is formed on the surface of the food product body or the surface 1S of the bread 1 along the longitudinal direction LD. This is a single sheet-like package that wraps around the surface of the foodstuff body or the surface 1S of the bread 1 in a wound state. The first package 3 is a single sheet and is not a bag-like one. Therefore, the first package 3 does not completely cover or cover the surface 1S of the bread 1, but wraps the surface 1S of the bread 1 only. . Therefore, even when the entire surface 1S of the pan 1 is wrapped by the sheet-like first package 3, the side ends 1E and 2E of the pan 1 and the sausage 2 are viewed from the longitudinal direction LD side. In this case, the presence of both ends 1E and 2E of the bread 1 and the sausage 2 can be visually recognized. Here, the back surface of the first package 3 wraps the entire surface 1S in contact with the front surface 1S of the pan 1 in whole or in part (there is a slight gap between the back surface and the front surface 1S). However, the back surface is not attached or adhered to the front surface 1S of the pan 1 in the enveloping state.

  In FIG. 2, as an example, the first package 3 is shown as being wound around a surface portion along the longitudinal direction LD in the surface 1S of the bread 1 approximately twice. In addition, the 1st package 3 should just hold | maintain the said wound state so that the wound state may not collapse, From that viewpoint, the 1st package 3 is only at least once. In the surface 1S of the pan 1, it may be wound around the surface portion along the longitudinal direction LD. Even in that case, the following operations and effects similar to the case where the first package 3 is wound around the surface portion along the longitudinal direction LD in the surface 1S of the bread 1 can be obtained a plurality of times. .

  Further, regarding the state of wrapping of the surface of the food product main body by the first package 3 wound around the surface portion (in other words, the dimension in the longitudinal direction LD of the first package 3), 1) the first The package 3 may wrap the entire surface 1S of the bread 1, or 2) the first package 3 partially covers only the surface portion of the surface 1S of the bread 1 excluding both ends of the bread 1. It may be wrapped. In the case of the latter 2), both end portions 1E of the bread 1 and both end portions 2E of the sausage 2 are in a state of protruding from the edge portion 3E of the first package 3 wound around the surface portion. Such a state is depicted in FIG. 1 as an example. Of course, only one end of both ends 1E of the bread 1 and both ends 2E of the sausage 2 may protrude from the edge 3E of the first package 3 wound around the surface portion. . In either case of these enveloping states 1) and 2), the actions and effects described later are obtained in the same manner.

  Here, the sheet-like 1st package 3 consists of either a nonwoven fabric or paper. As is known, the “nonwoven fabric” is a sheet-like, industrially manufactured fabric formed by intertwining fibers without weaving, that is, a fabric in which fibers are not woven. In Japanese Industrial Standard, paper is not included in the nonwoven fabric. The non-woven fabric or paper may be a general-purpose product available on the market.

  The kind of nonwoven fabric applied to the first package 3 is not limited and is arbitrary. Preferably, for example, a non-woven fabric used for food, such as a non-woven fabric used for laying under sashimi, or a non-woven fabric used for wrapping fruits such as pears, can exhibit further functions and effects. Is suitable in that it has been experimentally confirmed by the present inventors.

  Moreover, the kind of paper applied to the 1st package 3 is not limited, but is arbitrary. For example, the paper may be a Western paper made of pulp made of wood, or Japanese paper.

  Moreover, the thickness of the nonwoven fabric or paper applied to the first package 3 is also optional in that it has been experimentally confirmed by the present inventor that the same action and effect can be obtained regardless of the thickness. Yes, but not limited.

  Further, the second package 4 shown in FIG. 1 and FIG. 2 packs the hot dog as the “food body” and the first package 3 in a hermetically sealed state under a non-vacuum condition. ing. Therefore, although the second package 4 is in a state of being in close contact with or in contact with the surface of the first package 3 and / or the surface of the hot dog, strictly speaking, the second package 4 and the first package are in close contact with each other. A space exists between the surface of the body 3 and the like, and air exists in the space. Due to the presence of air in the gap, the first package 3 in the present embodiment is packed by the second package under the vacuum state in the prior art described above. Does not exhibit the function as a heat radiation source (the function of conducting heat in one direction toward only the hot dog main body). For example, a commercially available plastic bag or nylon bag is applied as the second package 4. The reference numeral 4EP indicated by a two-dot chain line in FIG. 1 is inserted into the second package 4 after inserting the hot dog wrapped by the wound first package 3 and thereafter. And an insertion / sealing port for sealing the inside of the second package 4.

  <Heat treatment (action / effect) of the packed hot dog product 10 stored frozen.

  The packed hot dog product 10 having the configuration described in FIG. 1 and FIG. 2 is stored in a microwave oven after being taken out of a freezer or the like. Then, the packed hot dog product 10 was heated by a single heat treatment by the microwave oven. Immediately after heating, the packed hot dog product 10 was taken out of the microwave oven, the second package 4 was opened, the first package 3 was removed from the hot dog body, and the hot dog body was sampled.

  In this case, the entire bread 1 was sufficiently warmed to a temperature capable of improving human appetite, and the dough of the bread 1 after opening did not harden. That is, the bread 1 itself warmed to the above temperature maintains an entirely moisture-containing state that is suitable for improving the appetite of a person even after opening. Similarly, the sausage 2 was sufficiently warmed to a temperature that can improve a person's appetite, similar to the warmness of the bread 1, together with the sauce 5 and the like. Therefore, the person could taste the bread 1, the sausage 2 in the inside, the sauce 5, etc., all heated to an easy-to-eat temperature at the same time.

  Such a tasting result shows that the number of windings of the first package 3 and the wrapping state of the bread 1 by the first package 3 (the entire surface of the bread 1 is wrapped or both ends of the bread 1 are protruded). It was obtained in the same manner without depending on whether it partially enveloped the substantially central part of the surface of the bread 1).

  In the packed hot dog product 10 according to the present embodiment, a single sheet-like first package 3 made of either nonwoven fabric or paper is used as a “food main body” of the hot dog main body. The surface 1S of the hot dog body is wrapped in a state of being wound around the surface portion along the longitudinal direction LD in the surface 1S. And the 2nd package 4 has sealed the whole of the said hot dog main body wrapped with the 1st package 3 in the non-vacuum state, For that, the surface of the 1st package 3 and the 2nd Air exists between the back surface of the package 4. In such a structure, when the bread 1 and sausage 2 etc. are sufficiently warmed to a temperature that can improve human appetite by heat treatment with a microwave oven, the dough of the bread 1 is cured through the heat treatment. It is considered that the bread 1 suitable for an appetite that generally retains moisture without stickiness can be realized even immediately after the end of heating. As a result, the essential effect for the present embodiment of reducing the price to the level required for household food products of the packed hot dog product 10 can be sufficiently obtained. That is, the first packaging body formed of a packaging bag of a relatively expensive product called Airmic (registered trademark), which is employed in the configuration of the above-described conventional technology (Patent Document 1), is the present embodiment. Is not adopted. Instead, in the present embodiment, a single sheet-like nonwoven fabric or paper, which is a relatively low-cost member, is directly adopted and applied as a member of the first package 3. . Such a configuration of the first package 3 greatly contributes to cost reduction and price reduction of the packed hot dog product 10. Moreover, the second package 4 is simply sealed and packed in a non-vacuum state with the hot dog body wrapped in the first package 3 housed in the package 4. As a result, the evacuation process employed in the above-described prior art (Patent Document 1) is not employed in the present embodiment. The adoption of such a configuration of the second package 4 also contributes to the cost reduction and price reduction of the packed hot dog product 10. By adopting these configurations of the first and second packaging bodies 3 and 4 instead of the above-described conventional technology (Patent Document 1), as a result, in the present embodiment, the above-described conventional technology (Patent Document 1). Compared with the price of the packed hot dog product formed by applying the above, the price of the packed hot dog product 10 can be reduced to about 1/3. Such a cost reduction effect leads to an effect that can promote the spread of the packed hot dog product 10 as a household food product as well as promote the spread as a commercial food product.

  The present inventor thinks that the operation principle that brings about the above-described actions and effects is as follows.

  That is, as described above, air is present between the back surface of the second package 4 and the surface of the first package 3 because it is in a non-vacuum state even in a sealed state. The 1st package 3 cannot comprise the heat dissipation source with sufficient efficiency which emits heat and conducts in almost one direction only to the bread 1 and sausage 2 side. Therefore, if you set the heating time and heating power in a heating device such as a microwave oven appropriately and try to warm not only bread but also sausage to a level that will increase appetite, the bread will become even hotter. After the hot dog body has been taken out of the heating device after heating, the surface of the dough of the bread becomes hard due to the drying of the moisture inside, so that the hot dog body is not generally edible. There is a risk of becoming.

  However, in the present embodiment, a part of the water vapor generated by the release of moisture contained in the bread 1 from the surface of the bread 1 by the heating during one heat treatment is applied to the surface 1S of the bread 1. Due to the structure of the wound fibers of the sheet-like first package 3 made of either non-woven fabric or paper, the first package 3 as granular moisture is attached to each of the fibers and cooled. Captured in the fiber. Then, each of the granular moisture generated inside the first package 3 drops as water droplets toward the surface 1S of the bread 1 to wet the dough of the bread 1. On the other hand, a part of the water vapor passes through the first package 3 without being captured by the fibers of the first package 3. By such an action in the first package 3, the curing of the surface due to the drying of the dough of the bread 1 during the heat treatment is reliably prevented. As a result, even after the heat treatment, A heated bread 1 is obtained having a dough with a similar edible softness. In addition, as described above, a part of the water vapor passes through the first package 3, and as a result, all of the water vapor released from the surface of the pan 1 during heating is directed to the surface 1S of the pan 1 as granular water droplets. Since the dripping does not occur, the dough is also prevented from becoming sticky due to a lot of moisture. According to such an operating principle, when the bread 1 and the sausage 2 are both sufficiently heated to a temperature that can improve human appetite by heat treatment using a microwave oven, the dough of the bread 1 is cured through the heat treatment. It is considered that the bread 1 suitable for an appetite that retains moisture as a whole can be realized even immediately after the end of heating without being sticky.

  Depending on the arrangement state or the arrangement position of the sausage 2 sandwiched between the pans 1, a part of the surface of the sausage 2 may slightly protrude from the notch 1C. The package 3 is wound not only on the surface 1S of the bread 1 but also on the surface 2S of the sausage 2 protruding partially in a contact state via the source 5.

(Embodiment 2)
The feature of the present embodiment is that one sheet made of either nonwoven fabric or paper is provided on each of the upper and lower surfaces of the back side of the package that houses and seals the hot dog body as the “food body”. The sheet is disposed. Hereinafter, referring to the drawings, a non-vacuum packed hot dog product (hereinafter simply referred to as “packed hot dog product”) as an example of a “food for frozen storage / heating” according to the present embodiment. The structure and its action and effect in the heat treatment will be described.

  FIG. 3 is an internal perspective view schematically showing the packed hot dog product 20 according to the present embodiment. In FIG. 3, for convenience of illustration, the end 4EP, which is a storage / sealing port for the packed hot dog product 20, is shown in an open state, but in reality, the end 4EP is sealed and closed. The packed hot dog product 20 is in a sealed state. 4 is a cross-sectional view schematically showing a vertical cross-sectional configuration of the packed hot dog product 20 related to the disconnection IC-ID shown in FIG.

  3 and 4, the configuration of the hot dog body composed of the bread 1, the sausage 2, the sauce 5, and the like is the same as the configuration of the hot dog body described in the first embodiment. The description of Embodiment 1 regarding the configuration is incorporated in this embodiment.

  The packaging body 4A is a packaging bag made of a plastic bag, a nylon bag, or the like, and the hot dog body is placed in a non-vacuum state by storing the hot dog body in an internal space formed by the back surface 4RS. The whole is hermetically sealed below.

  Further, the packaging body 4A includes a first sheet 3A and a second sheet 2A that are disposed in whole or in part on the respective surfaces of the upper surface 4RSU and the lower surface 4RSL facing the back surface 4RS by a bonding means such as adhesion. It has a sheet 3B. A gap or a gap may be partially provided between the upper surface 4RSU and the first sheet 3A and between the lower surface 4RSL and the second sheet 3B. Both the first sheet 3A and the second sheet 3B are made of either non-woven fabric or paper. Here, the concept of “nonwoven fabric” is as described in the first embodiment. Note that both the first sheet 3A and the second sheet 3B are not a bag-like one but a single sheet.

Moreover, the surfaces of the first sheet 3A and the second sheet 3B both come into contact with the surface of the hot dog main body or the opposing portion (surface portion along the longitudinal direction LD) of the (outer) surface 1US of the pan 1. Therefore, both sheets 3A and 3B wrap the surface of the hot dog body or the surface 1US of the bread 1 in a non-bag shape. In this case, when the hot dog body wrapped from the longitudinal direction LD side is viewed, both end portions along the longitudinal direction LD of the bread 1 and the sausage 2 are visible. In that sense, the hot dog body in the wrapped state is in a non-bag-like state. In FIG. 4, for convenience of illustration, a gap is drawn between the facing portion of the surface 1US of the pan 1 and the sheets 3A and 3B. The two sheets 3A and 3B are in surface contact with each other. Of course, a gap may be partially formed between the surface 1US of the pan 1 and each of the sheets 3A and 3B. Further, as already described in the first embodiment, when a part of the surface of the sausage 2 sandwiched between the pans 1 slightly protrudes from the notch 1C, the first sheet 3A on the upper surface 4RSU side is , Not only the surface 1US of the bread 1 but also the surface 2S of the sausage 2 protruding partially through the source 5 are in contact.

  Here, the same state as that already described in the first embodiment also holds for the wrapping state of the surface of the hot dog main body or the surface 1US of the bread 1 by both surfaces of the first sheet 3A and the second sheet 3B. That is, 1) Both surfaces of the first sheet 3A and the second sheet 3B may wrap around the entire surface 1US of the pan 1 with respect to the longitudinal direction LD. Alternatively, 2) Both surfaces of the first sheet 3A and the second sheet 3B may partially wrap only the surface portion of the surface 1US of the pan 1 excluding both ends of the pan 1 with respect to the longitudinal direction LD. . In the case of the latter 2), both ends of the pan 1 and both ends of the sausage 2 are in a state of protruding outward from the edges of both ends of the first sheet 3A and the second sheet 3B. The state in the case of the former 1) is illustrated in FIG. 3 as an example. Of course, in the above-mentioned “wrapped state”, only one end of both ends of the bread 1 and the sausage 2 protrudes outward from the edges of both ends of the first sheet 3A and the second sheet 3B. It may be in a state. In any of these enveloping states 1) and 2), the following actions and effects can be obtained in the same manner.

  Also in the present embodiment, the same actions and effects as those in the first embodiment described above can be obtained. That is, after the packed hot dog product 20 having the configuration described in FIGS. 3 and 4 is stored in a freezer, the packed hot dog product 20 is left as it is in the microwave oven. And the packed hot dog product 20 is heated by a single heat treatment. In this case, the entire bread 1 is sufficiently warmed to a temperature that can improve human appetite, and the dough of the bread 1 after opening does not harden, and the bread that has been warmed to the above temperature. Even after opening, 1 itself is suitable for improving a person's appetite and maintains a state of containing moisture without stickiness. Moreover, the sausage 2 is sufficiently warmed to a temperature that can improve the appetite of the person, similar to the warmth of the bread 1, together with the sauce 5 and the like. Therefore, a person can taste the bread 1, the sausage 2 inside the bread 1, the sauce 5, etc., all of which are warmed to an easy-to-eat temperature.

  In the present embodiment, two sheets 3A and 3B made of either non-woven fabric or paper are applied to the surface 1US of the hot dog main body as the “food main body” along the longitudinal direction LD. The surface 1US is wrapped in contact. In this case, the package 4 seals the entire hot dog body wrapped with both sheets 3A and 3B in a non-vacuum state. In such a structure, when the bread 1 and sausage 2 etc. are sufficiently warmed to a temperature that can improve human appetite by heat treatment with a microwave oven, the dough of the bread 1 is cured through the heat treatment. It is considered that the bread 1 suitable for the appetite that retains the whole water without stickiness can be realized even immediately after the end of heating. As a result, the essential effect for the present embodiment that the price of the packed hot dog product 20 is reduced to the level required for household foods can be sufficiently obtained. That is, the first packaging body formed of a packaging bag of a relatively expensive product called Airmic (registered trademark), which is employed in the configuration of the above-described conventional technology (Patent Document 1), is the present embodiment. Is not adopted. Instead, in the present embodiment, two sheet-like non-woven fabrics or papers, which are relatively remarkably inexpensive members, are simply adopted as the members of the first and second sheets 3A, 3B. Has been applied. The configuration of the package 4 having the first and second sheets 3A and 3B makes a great contribution to cost reduction and cost reduction of the packed hot dog product 20. In addition, the package 4 simply seals and packs the hot dog main body accommodated in the package 4 under a non-vacuum state, and as a result, the conventional technology described above ( The vacuuming process employed in Patent Document 1) is not employed in the present embodiment. The adoption of such a sealed structure of the package 4 also contributes to cost reduction and price reduction of the packed hot dog product 20. By adopting the configuration of the above-described packaging body 4 instead of the configuration of the above-described conventional technology (Patent Document 1), as a result, in the present embodiment, the above-described conventional technology (Patent Document 1) is applied. Compared with the price of the packed hot dog product, the price of the packed hot dog product 20 can be reduced to about 1/3. Such a cost reduction effect leads to the effect of dramatically promoting the spread of the packed hot dog product 20 as a household food product as well as promoting the spread as a commercial food product. The present inventor thinks that the operation principle that brings about the above-described actions and effects is as follows.

  In other words, by appropriately setting the heating time and heating power in a heating device such as a microwave oven, if not only the bread 1 but also the sausage 2 is heated to an extent that increases appetite, the bread 1 is in a higher temperature state. After the hot dog body is taken out of the heating device, the surface of the dough of bread 1 is rapidly hardened due to the drying of the water inside, and the hot dog body is generally suitable for food. There is a risk that it will be in a state that is not.

  However, in the present embodiment, a part of water vapor generated by the release of moisture contained in the bread 1 from the surface of the pan 1 by the heating during one heat treatment is generated by the nonwoven fabric or paper. Due to the structure of each of the fibers of the first sheet 3A and the second sheet 3B made of either one, as a result of being attached to each fiber and being cooled, it is captured by the fibers of both sheets 3A and 3B as granular moisture. The Then, the granular moisture generated inside each of the sheets 3A and 3B drops as water droplets toward the surface 1US of the bread 1 to wet the dough of the bread 1. On the other hand, a part of the water vapor passes through both sheets 3A and 3B without being captured by the respective fibers of both sheets 3A and 3B. The action or function of both the sheets 3A and 3B reliably prevents the surface from being hardened by drying the dough of the bread 1 during the heat treatment, and thus even after the heat treatment. Thus, a heated bread 1 having a dough having a softness suitable for food similar to that before heating is obtained. Moreover, as described above, a part of the water vapor passes through both the sheets 3A and 3B, and as a result, all of the water vapor released from the surface of the pan 1 during heating is directed toward the surface 1US of the pan 1 as granular water droplets. Since the dripping does not occur, the dough is also prevented from becoming sticky due to a lot of moisture. According to such an operating principle, when the bread 1 and the sausage 2 are both sufficiently heated to a temperature that can improve human appetite by heat treatment using a microwave oven, the dough of the bread 1 is cured through the heat treatment. It is considered that the bread 1 suitable for the appetite with the entire moisture retained can be realized at the time immediately after the end of heating in a state where the entire body is not sticky.

(Modification)
(1) In the second embodiment, the two first and second sheets 3A and 3B made of nonwoven fabric or paper are disposed on the back surface 4RS of the package 4A. A single sheet made of non-woven fabric or paper may be entirely disposed on the upper surface 4RSU and the lower surface 4RSL facing the back surface 4RS of the package 4A. Alternatively, one sheet made of a nonwoven fabric or paper is disposed on one of the upper surface 4RSU and the lower surface 4RSL facing the back surface 4RS of the package 4A, and the other of the upper surface 4RSU and the lower surface 4RSL is made of a nonwoven fabric or paper. The sheets may be arranged in a divided state. In any of the modifications, it is needless to say that the same operation and effect as those already described in the second embodiment can be obtained. In that sense, it can be said that the number of sheets disposed on the upper and lower surfaces facing each other on the back surface of the package is at least one. In this case, the surface of the food product main body along the longitudinal direction is in contact with at least one sheet and is simply wrapped in a non-bag shape with the at least one sheet.

(2) Instead of the hot dog which is the “food body” in the first and second embodiments, the hamburger has “meat food” (sliced beef) sandwiched between two opposing breads It can also be used as the “grocery body”. In that sense, it can be said that the number of breads included in the “food item body” is at least one. Other components are the same as those in the first or second embodiment. Of course, also in this modification, the same operation and effect as those already described in the first and second embodiments can be obtained.

(Embodiment 3)
<Recognition issues / focus points>
In the case of a hamburger as a “food for frozen storage / heating” to be eaten after being taken out of the freezer and heated by a heating device such as a microwave oven, the thickness of the hamburger steak (hereinafter referred to as “hamburger”) itself is sausage. In addition to being thick, the amount of ingredients such as patties (patty: various meat dishes similar to hamburgers) or egg dishes / vegetables, for example, is about 1.5 compared with ingredients for hot dogs. About twice as much, and the thickness of the ingredients increases accordingly. Therefore, in order to heat the hamburger and ingredients to a level that can be eaten deliciously by heating the hamburger taken out from the freezer, the heating power and heating time to be set in the heating device such as a microwave oven The value is a large setting value. Moreover, since the hamburger is placed on a mounting table in a heating device such as a microwave oven and the microwave oven is operated with the above set value to cook, the upper and lower pans sandwiching the hamburger and ingredients Of the large amount of water vapor that evaporates from the lower pan on the side in contact with the mounting table above, enters the dough of the upper pan through the ingredients, etc., and then enters the space from the surface of the upper pan. Will be released. For this reason, usually, when the hamburger that has been frozen and stored is heated to a temperature at which hamburgers and ingredients can be eaten deliciously by the operation of a heating device such as a microwave oven, the upper bread is dried. Although it is hard and hard, it is still soft compared to the lower bread, but the lower bread dries to a rough edge and becomes hard enough to be edible.

  Such a problem seems to be caused by the fact that a large amount of water vapor evaporating from the lower pan on the side in contact with the mounting table has escaped to the dark clouds as it is in the space. Therefore, the inventor of the present application takes this cause in the opposite direction and stores the water vapor released from the upper and lower pans constituting the hamburger during heating into the space without escaping into the relatively small space as much as possible. After or confined, the dough of the bread is moistened by bringing the steam that has been reduced or backflowed into the upper bread, hamburger, ingredients, and the lower bread and brought down to the surface of the upper and lower breads. I thought that the problem could be solved by moistening all the time during heating.

  Based on such points of view or ideas, the characteristic configuration of the packaged hamburger product as a “food for frozen storage and heating” created is roughly as follows.

<Outline of characteristic configuration of packed hamburger product according to this embodiment>
First, FIG. 5 is a plan view schematically showing a plan view configuration in a state before opening when the packed hamburger product 30 according to the present embodiment is viewed from above. 6 is a cross-sectional view showing a longitudinal cross-sectional configuration of the packed hamburger product 30 with respect to the broken line IIA-IIB shown in FIG. The “hatching display” shown in the plan view of FIG. 5 is merely provided for the sake of convenience in order to clarify the difference between the components. In FIG. 5, the pack packaging bag 35 is a transparent packaging bag, and therefore the third package 34 is seen through the pack packaging bag 35 and is drawn as a solid line. Since the body 32 and the second package 33 are wrapped in the third package 34 as described later and cannot be clearly seen, they are drawn with a one-dot chain line. Similarly, the bread 31 and the hamburger 36 of the hamburger 40 are drawn with broken lines because they cannot be tolerated in a plan view.

  5 and 6, the packed hamburger product 30 according to the present embodiment has the following characteristic configuration. That is, the packed hamburger product 30 includes: 1) a hamburger 40 having at least ingredients sandwiched between upper and lower pans 31; and 2) at least an inner surface of each of the upper and lower pans 31 in a state of forming the hamburger 40. And packaging bodies 32, 33 made of either non-woven fabric or paper, which are in contact with the surface portion 31SP excluding the portion 31BP sandwiching the material 37 and the like to cover the surface portion 31SP. In addition, the packaged hamburger product 30 is configured to wrap the entire surface of the hamburger 40 and the packaging bodies 32 and 33 along an arbitrary direction (first direction D1) in the plan view of the hamburger 40. A sheet-like package 34 made of either non-woven fabric or paper, which wraps the hamburger 40 and the packages 32 and 33 in a state of being folded into two, is provided. Further, the packed hamburger product 30 is 4) a packaging bag for packing, in which the hamburger 40, the packaging bodies 32, 33, and the sheet-like packaging body 34 are hermetically sealed under non-vacuum conditions. 35.

Hereinafter, the configuration of the packed hamburger product 30 will be described in more detail with reference to FIGS. 5 and 6.

<Detailed configuration of packed hamburger product 30>
The hamburger 40 is covered with two wrapping bodies 32 and 33 each made of either non-woven fabric or paper, and then folded and folded in the form of a sheet made of either non-woven fabric or paper. 34 is wrapped entirely in an unsealed state. In addition, a hamburger 40 that is entirely wrapped with a sheet-like package 34 in a non-vacuum state is hermetically disposed in the pack packaging bag 35.

  The “nonwoven fabric or paper” referred to here is the same as that already described in Embodiments 1 and 2, and the type thereof is not limited.

  First, the hamburger 40 has a pair of breads 31 of an upper bread 31 (31U) and a lower bread 31 (31L) opposite thereto as main ingredients. The dough for the bread 31 used here is a dough for a substantially circular bread in a plan view, which is generally used in a hamburger. Further, the hamburger 40 has a hamburger 36 and ingredients 37 and 38 sandwiched between the opposing surface portions 31BP of the upper and lower breads 31, that is, the portion 31BP sandwiching the ingredients on the surface. Here, the ingredients 37 include ingredients such as “patty” which is a meat dish made by damaging minced meat or beef, or egg dishes such as fried eggs or vegetables. The ingredient 37 may also include various sauces for the hamburger 40. The ingredient 38 is also made of the same ingredients as the ingredient 37. In the example of the present embodiment, the hamburger 40 is composed of the hamburger 36 and the ingredients 37, 38, but may be composed of the hamburger 36 and one of the ingredients 37, 38, or the hamburger 36 It may be composed only of ingredients 37 and 38 including meat dishes such as patties. In short, the composition of the ingredients for forming the hamburger 40 or the recipe for the hamburger 40 are various.

  Here, since the hamburger 40, and thus the upper pan 31U, has a substantially circular shape when seen from above, the shape of the hamburger 40 in plan view with respect to any diameter direction is the same. . Therefore, the first direction D1 shown in FIGS. 5 and 6 corresponds to the diametrical direction in the plan view of the hamburger 40, and in that sense, corresponds to “any direction in the plan view of the hamburger”. . Therefore, the second direction D1 orthogonal to the first direction D1 is also an “arbitrary direction in plan view of the hamburger” with a limitation in the sense of “an orthogonal direction to the first direction D1”.

  And in the surface part 31SP except the part (opposite surface part) 31BP which pinches | interposes said ingredients among the surfaces of the upper bread | pan 31U, the 1st package 32 which consists of either a nonwoven fabric or paper is the said Abutting on the surface portion 31SP, the surface portion 31SP is entirely covered. Here, a relatively narrow space exists between the front surface portion 31SP of the upper pan 31U and the back surface of the first packaging body 32 as compared with the gap between the upper and lower pans 31. There is air AIR inside.

  Similarly, a second package 33 made of either non-woven fabric or paper is provided on the surface portion 31SP excluding the portion (opposing surface portion) 31BP sandwiching the above-mentioned ingredients in the surface of the lower pan 31L. The entire surface portion 31SP is covered with the surface portion 31SP. Here, a relatively narrow space exists between the front surface portion 31SP of the lower pan 31L and the back surface of the second packaging body 33 as compared with the gap between the upper and lower pans 31. Air AIR exists in the space.

  In addition, as a shape of the nonwoven fabric or paper which comprises the 1st package 32 and the 2nd package 33, the thing of the shape which is easy to coat | cover so that the surface part 31SP of corresponding bread | pan 31U, 31L may be wrapped, for example, the bottom of a cake It can be said that a dish-shaped or ball-shaped container-shaped object that is wrapped is suitable, but it is not limited to such a shape.

  Further, the single sheet-like third package 34 is arranged along the arbitrary first direction D1 in the plan view of the hamburger 40, and the entire hamburger 40 (particularly, the side surface portion not covered), The hamburger 40 and the first and second wrapping bodies 32, 33 are folded (folded) in a folded portion (folded portion) 34 RP so as to entirely wrap the surfaces 32 S, 33 S of the first and second packaging bodies 32, 33. The second packaging bodies 32 and 33 are packaged. Here, the sheet-like third package 34 is made of either nonwoven fabric or paper. Moreover, when the single sheet-like third package 34 is developed (not shown), the third package 34 is arranged in the first direction D1 corresponding to the longitudinal direction of the third package 34. And a “rectangular shape” extending longer than the width dimension of the second direction D2 corresponding to the width direction. In FIG. 5, reference numeral 34 </ b> E <b> 1 is one end portion in the longitudinal direction of the single sheet-like third package 34, and reference numeral 34 </ b> E <b> 2 is bent at the bent portion 34 </ b> RP, and is thus end portion 34 </ b> E <b> 1. It is the other end part in the longitudinal direction of the sheet-like 3rd package 34 which came to be located in the vicinity. Note that the one end 34E1 and the other end may overlap with each other in plan view. And between back surface 34RS of the sheet-like 3rd package 34 and the surface 32S, 33S of the 1st and 2nd package 32 and 33 located inside it, between the upper and lower bread | pans 31 A relatively narrow space exists compared to the gap, and air AIR exists in the space. In FIGS. 5 and 6, both end portions 34E3 and 34E4 in the width direction D2 of the third package 34 are attached as a result of the third package 34 being bent in the first direction D1. However, such a state occurs as a result of the hamburger 40 wrapped in the third package 34 being sealed in a state where the hamburger 40 is pushed into the packing bag 35 for packing. It ’s just a state. Alternatively, as a modification, the end portions on the both end portions 34E1, 34E2 side of the single sheet-like third package 34 are folded in the first direction D1 and the third package 34 is folded and extended. By being folded back toward the bent portion 34RP in the direction opposite to the existing one direction, the single sheet-like third package 34 has the entire hamburger 40, and the first and first Each part 40, 32, 33 may be entirely wrapped by the aspect wound around the surface 32S, 33S of 2 package bodies 32, 33. In such a manner that the sheet-like third package 34 is wound, the portions 40, 32, and 33 are entirely wrapped and packaged, as described in "Any direction in the plan view of the hamburger". , A sheet-like third package that wraps the hamburger and the first and second packaging bodies in a state where the hamburger and the first and second packaging bodies are entirely wrapped. . Thus, the aspect by which the both ends side part of the sheet-like 3rd package 34 is wound is the hamburger 40 currently entirely packaged in the sheet-like 3rd package 34 in the packaging bag 35 for packs. It can also be said that this is an aspect that is likely to occur when inserting by pushing.

  Further, the hamburger 40, the first packaging body 32, and the second packaging body 33, in which the packaging bag 35 for packing is entirely wrapped by a single sheet-like third packaging body 34, are in a non-vacuum state. The whole is sealed and packed. In the example of the present embodiment, the pack packaging bag 35 is a transparent packaging bag, but is not limited thereto, and may be a non-transparent packaging bag. In FIG. 5, reference numeral 35 OP is a tear opening for tearing the pack packaging bag 35 in a sealed state, and reference numeral 35 CP is a sealed portion of the pack packaging bag 35. Accordingly, air AIR also exists in the gap between the front surface 34S of the single sheet-like third package 34 and the back surface 35RS of the pack packaging bag 35.

  The packed hamburger product 30 having the above-described configuration is usually stored in a refrigerator freezer, but when edible, it is taken out from the refrigerator and loaded in a heating means such as a microwave oven or an oven range. The hamburger 40 is heated to an appetizing temperature by operating the heating means after the heating conditions are appropriately set after being placed on the mounting portion. At that time, as described above and as described above, the packed hamburger product 30 is removed from the packaging bag 35 by taking out from the heating means after the heating is completed and tearing the packing bag 35 for packing. The upper and lower breads 31 of the hamburger 40 after the packaging body 34 and the first and second packaging bodies 32 and 33 are sequentially removed hold the soft dough's original dough. It is not cured at all.

<Action and advantage of packed hamburger product 30>
The packed hamburger product 30 taken out from the freezer is placed in a heater such as a microwave oven, and the packed hamburger product 30 is heated, for example, with a heating power of 600 W and a heating time of about 2 minutes. In that case, both the upper and lower breads 31 are not hardened by drying and maintain the original softness of the bread dough suitable for appetite, and are heated to a temperature suitable for appetite. In addition, the hamburger 36 and the ingredients 37 and 38 of the hamburger 40 are similarly heated to a temperature suitable for appetite. It has been confirmed by the present inventor that this advantage can always be definitely obtained by repeated experiments or by performing cooking. However, not only the arrangement of the first packaging body 32 and the second packaging body 33 but also the provision of a single sheet-like third packaging body 34 that wraps each part in a folded and folded state, It is an indispensable requirement, and it has been experimentally confirmed by the present inventor that the above effect cannot be obtained only by disposing the first package 32 and the second package 33. And the 1st thru | or 3rd package bodies 32, 33, and 34 must be comprised from either a nonwoven fabric or paper. In that sense, the presence of “sheet-like package 34 made of either nonwoven fabric or paper” is an important component for the establishment of the present invention.

  The action or the heating principle capable of obtaining such a significant advantage is considered as follows. That is, the moisture contained in the upper and lower bread 31, the hamburger 36, the ingredients 37, and 38 in the food product members is heated from the surface of each member by the heating by the microwaves emitted from the microwave oven or the like. During AIR, it is released as water vapor. During this heating step, the first package 32 made of nonwoven fabric or paper functions as a kind of obstacle or wall on the water vapor discharge path due to the construction of the material. Due to this function, a part of the water vapor released from the members of each food product into the air AIR cannot pass through the first package 32, and is more outward due to the presence of the first package 32. It is presumed that the progress to spread is blocked and the state is confined in a relatively narrow space between the surface portion 31SP of the upper bread 31U and the back surface of the first packaging body 32. . As a result, a part of the water vapor released from each food material into the air AIR is in a reverse flow state or a reduced state after contact with the back surface of the first package 32, and the soot is also on the back surface of the first package 32. As it turns, it flows toward the upper and lower breads 31, hamburgers 36, and ingredients 37 and 38. Similarly, during the heating process, the second package 33 made of non-woven fabric or paper also functions as a kind of obstacle / wall on the water vapor discharge path due to the construction of the material. As a result, a part of the water vapor released from the members of each food product into the air AIR cannot pass through the second packaging body 33 and is blocked from progressing, so that the surface portion 31SP of the lower bread 31L. And in a relatively narrow space between the second package 33 and the back surface of the second package 33, and a backflow state or a reduced state, toward the upper and lower breads 31, hamburgers 36, ingredients 37 and 38. It will flow. Furthermore, on the outside of the first package 32 and the second package 33, there is a third package 34 in a form that wraps the first package 32, the second package 33, etc. in a sheet shape.恰 is also arranged like the outer moat of the castle. The third package 34, which is also made of non-woven fabric or paper, also functions as a kind of obstacle or outer wall on the water vapor discharge path due to the construction of the material. As a result, a part of the water vapor that has passed through the first packaging body 32 or the second packaging body 33 functioning like a castle inner moat and has come out into the air AIR is brought into contact with the back surface of the third packaging body 34. In the reverse flow state or the reduced state, the bag is directed to the upper and lower breads 31, hamburgers 36, ingredients 37, 38 through the first and second package bodies 32, 33 so as to be folded back on the back surface of the third package body 34. Go back. In this way, most of the water vapor released from the upper and lower bread 31, hamburger 36, and ingredients 37 and 38 into the air AIR functions as a two-stage obstacle or wall. Due to the presence of the first to third packaging bodies 32, 33, and 34, the path that extends into the air AIR is blocked and flows backward, so that the upper and lower breads 31, hamburgers 36, and ingredients 37 and 38 are directed. Go back. Of course, a part of the water vapor passes through the third package 34 and flows into the air AIR surrounded by the pack packaging bag 35, and after cooling, dew condensation occurs on the inner surface of the pack packaging bag 35. To do.

  As a result, a large amount of water vapor that has flowed back and returned to the surface portions 31SP of the upper and lower pans 31 like the fine water flow scattered and discharged from the shower is an action / reaction associated with the contact with the surface portion 31SP. In the dew condensation state, the moisture soaks into each of the upper and lower pans 31 being heated from the surface portion 31SP, and on the other hand, coupled with the evaporation of moisture accompanying the heating, the mutual As a result of the action, it is assumed that the dough of each bread 31 gives appetizing moistness. Thus, it seems that the above-described advantages or effects can be achieved.

As described above, according to the configuration of the packed hamburger product 30, when the hamburger 40 that is frozen and stored, having the hamburger 36 and / or the ingredients 37 and 38 sandwiched between the upper and lower breads 31, is heated,
1) While realizing the dough that gives the appetizing softness and touch without causing the dough of both the upper and lower breads 31 to harden,
2) A food for frozen storage / heating that can warm the hamburger 36 and / or ingredients 37, 38 to an appetizing temperature with the upper and lower breads 31,
3) With low cost that can realize an affordable price,
The advantage and effect that it can be provided are obtained.

<Modification of Embodiment 3>
In the third embodiment, the first packaging body 32 and the second packaging body 33 both made of a single nonwoven fabric or paper are used. However, instead of these two members 32 and 33, both members 32 and 33 are used. May be realized by a package made of a single nonwoven fabric or paper. That is, if the details of this modification are described with reference to FIGS. 5 and 6, instead of the members 32 and 33, the surface portion 31SP of the upper bread 31U, the side surfaces of the ingredient 37, the hamburger 36, and the ingredient 38 are provided. Adopting a single package of either a single non-woven fabric or a single paper that encloses the entire side portion and the surface portion 31SP of the lower pan 31L in an unsealed state. Also good. Even in this case, the same actions and advantages as those already described can be obtained.

  Further, unlike the illustrated example of FIG. 6, the first package 32 and / or the second package 33 includes not only the surface portions 32S and 33S of the corresponding breads 31U and 31L but also the corresponding materials 37 and 38 and The side portion of the hamburger 36 may also be covered.

  In view of the configuration of the third embodiment and the present modification, one of the essences of the configuration of the present invention is “at least the ingredients within the surfaces of the upper and lower breads in the state of forming a hamburger. A packaging body made of either non-woven fabric or paper, which is in contact with the surface portion excluding the sandwiched portion and covers the surface portion, is employed.

(Appendix)
While the embodiments of the present invention have been disclosed and described in detail above, the above description exemplifies aspects to which the present invention can be applied, and the present invention is not limited thereto. That is, various modifications and / or variations on the described aspects can be considered without departing from the scope of the invention.

  The present invention is applied to a food for frozen storage / heating such as a hot dog or a hamburger that is stored in a freezer of a freezer or a refrigerator and is heated by a heating device such as a microwave oven or a microwave oven when eating. Is preferred.

10 Packed hot dog products 1 Bread (Bread body for hot dogs)
2 Sausages (meat foods such as wiener sausages)
3 First packaging (one sheet of non-woven fabric or paper)
4 Second packaging (packing bag for packs)
5 Source (GEL or semi-solid)
LD Longitudinal direction 20 Packed hot dog product 3A 1st sheet (sheet-like non-woven fabric or paper)
3B 2nd sheet (sheet-like nonwoven fabric or paper)
4A Package (packaging bag for packs)
4RS Back surface 4RSU Upper surface 4RSL Lower surface 30 Packed hamburger product 40 Hamburger 31 Bread 31U Upper bread 31L Lower bread 31SP Bread surface portion 31BP A portion 32 sandwiching bread surface ingredients A first package (one non-woven fabric or paper)
33 Second package (one piece of non-woven fabric or paper)
34 Third package (one sheet of non-woven fabric or paper)
34RP folded part (folded part)
35 4th package (packaging bag for packs)
35CP Sealing part 36 Hamburg steak 37, 38 Ingredients (patty etc.)
D1 first direction (arbitrary direction in plan view)
D2 Second direction (direction orthogonal to the first direction)

Claims (2)

A food body having at least one bread and meat food sandwiched between said breads;
The food product body in a state where the food product body is wound around a surface portion along the longitudinal direction in the surface of the food product body and when each end portion on the side of the food product body is viewed from the longitudinal direction. A first package consisting of only one sheet that wraps around the surface of the food product body in a state where the presence of each end of
The food product body and the first package body are provided with a second package body that is hermetically sealed under a non-vacuum condition;
The first package is characterized by comprising more whereas only one of the nonwoven fabric only or paper, frozen storage and heating food. The frozen storage / heating food product according to claim 1,
The meat food is sausage;
The foodstuff for frozen storage and heating, wherein the foodstuff body is a hot dog.

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