JP6485954B2 - Food in packaging bags - Google Patents

Description

  The present invention relates to foods in packaging bags. More specifically, the present invention relates to a food packaged in a packaging bag that is cooked with a microwave oven or the like for fish.

  Food that is cooked and cooked in a microwave oven (microwave cooked food) can be cooked easily by heating it using microwaves in the microwave, without using fire during cooking. Is widely used. In addition, food in a container that can be cooked with a microwave oven that contains cooked food in a microwave oven in a film-like container (packaging body, packaging bag, etc.) can be cooked if there is a microwave oven. It is also used widely in facilities such as ordinary households, restaurants, and convenience stores because it has less safety and does not use fire.

  In recent years, cooking methods that use the action of generating heat by irradiating microwaves in a microwave oven, such as imparting burns to the surface of food, and cooking for microwave ovens that can burn the surface of food Foods in containers have also been proposed (see, for example, Patent Document 1).

  In foods in containers for microwave cooking, it is one of the important issues to improve to the same quality as when using a grill, stove, etc. Especially for grilled fish, Moisture, oil, and umami ingredients remain in the fish as an optimal balance, and they also have moderate burnt and grilled eyes, which have good taste and appearance, and can be reproduced even when cooked with a microwave oven. It will greatly contribute to improvement.

JP 2014-50348 A

  In addition, when food in a container for cooking in a microwave oven is heated in a microwave oven, water vapor generated from the food contained in the container or air present in the space in the container (hereinafter sometimes referred to as “water vapor”). Due to the thermal expansion of the container, the internal pressure of the container of the food containing the container may increase, and the container may burst. As a result, food may be scattered and the inside of the microwave oven may be soiled, or the human body may be injured such as a burn.

  Therefore, before cooking food in a container with a microwave oven, the container is opened partially in advance, or a special process is applied to the seal part to provide a predetermined steam vent, and the internal pressure The method of discharging | emitting the water vapor | steam etc. which generate | occur | produce in the inside of a container by the raise of this to the exterior, and preventing the explosion of a container is taken.

  Here, in the case of food in a microwave cooking container whose fish is to be cooked, generally, the fish such as fillet is sprinkled and processed, and after the container is accommodated in the container, the opening of the container is moved to the fish processing destination (fish It is sealed by forming a hermetic seal by heat-sealing (heat-sealing) with a simple sealing machine at a processing plant that sells and selling at a supermarket backyard, etc.). On the other hand, it has been difficult to form a steam vent in such a hermetically sealed part at a fish processing point or the like because special processing or special equipment is required.

  Moreover, when steam is discharged from the steam vent, the effect of steaming the food by steam may be reduced, and as a result, there is a disadvantage that the taste is lowered. In particular, when the food is fish, it may not be possible to obtain the same texture and quality as the grilled fish baked on the cooking target fish.

  The present invention has been made in view of the problems described above, and does not require the formation of a steam vent at a fish processing destination or the like, and is well vented with respect to heating using a microwave oven. Another object of the present invention is to provide a food packaged in a packaging bag capable of producing the same texture and quality as a grilled fish baked on a grill or the like on a fish to be cooked.

In order to solve the above-mentioned problems, the food in a packaging bag according to the present invention has a bottom , a periphery formed so that convex portions and concave portions extending vertically are arranged alternately in the circumferential direction. A wall, an opening formed by an upper edge of the peripheral wall, a plurality of concave ribs arranged in one direction at least at a part of the bottom, and arranged to surround the plurality of concave ribs A tray in which a convex rib , an annular concave region disposed between the convex rib and the peripheral wall is formed, a fish to be cooked placed on the convex rib of the tray, and the cooking And a packaging bag having a steam vent portion that stores steam inside the tray that contains the target fish and releases steam due to an increase in internal pressure due to steam pressure. And the seasoning liquid is attached to the surface. The sealing tray is formed by heat-sealing the opening after accommodating the tray on which the fish to be cooked are placed from the opening on at least one side of the outer periphery, and the steam vent is other than the sealing seal It is provided in.

  In the packaging bag-containing food according to the present invention, in the above-described present invention, the steam release portion is protruded in a curved shape toward the inner side of the packaging bag by a seal portion other than the hermetic seal portion in the packaging bag. And a non-seal portion including a portion in contact with the inside of the shape of the steam release seal protruding in a curved shape.

  The food in a packaging bag according to the present invention, in the above-described present invention, the packaging bag is formed by heat-sealing the peripheral edges of the upper film and the lower film, and on the depth side of the upper film and the opening side of the upper film. A film palm portion is formed by folding and overlapping the butted portions, and the vapor vent seal portion is included in a seal portion formed in the film palm portion.

  The food in a packaging bag according to the present invention is characterized in that, in the above-described present invention, there are at least two cuts formed in the fish to be cooked, and the cuts are formed in at least two different directions.

  According to the present invention, since the steam vent is formed other than the hermetic seal portion, it is not necessary to form the steam vent at the processing target of the fish to be cooked, and for heating using a microwave oven. Vapor removal is performed satisfactorily, and the packaging bag can be prevented from rupturing and unintentional peeling. In addition, according to the present invention, in combination with the above-described good steam removal, when the fish to be cooked is cooked in a microwave oven, the same texture and quality as the grilled fish baked on the grill, stove, etc. A feasible food product in a packaging bag can be provided.

It is the perspective view which showed the one aspect | mode of the foodstuff with a packaging bag which concerns on this invention. It is the perspective view which showed the one aspect | mode of the tray. It is the perspective view which showed the one aspect | mode of the fish for cooking. It is the perspective view which showed the one aspect | mode of the packaging bag before forming a hermetic seal part. It is the front view which showed the one aspect | mode of the film palm part. It is the elements on larger scale of FIG. It is the front view which showed the other aspect of the film palm part. It is the schematic which showed the state which heated the foodstuff with a packaging bag with the microwave oven. It is the schematic which showed the steam release seal | sticker part at the time of expansion | swelling. It is the schematic which showed the state which formed the point seal | sticker part. It is the schematic which showed the strong pressure seal part and its periphery. It is the schematic which showed the other aspect of the vapor removal part. It is the schematic which showed the other aspect of the vapor removal part. It is the schematic which showed the other aspect of the vapor removal part. It is the schematic which showed the other aspect of the vapor removal part. It is the perspective view which showed the other aspect of the tray.

[First Embodiment]
Hereinafter, one aspect of the food 1 in a packaging bag according to the present invention will be described.

(A) Composition of food 1 in a packaging bag:
Hereinafter, the packaging bag containing food 1 which concerns on this invention is demonstrated. FIG. 1: shows the perspective view which showed the one aspect | mode of the food 1 with a packaging bag which concerns on this invention. As shown in FIG. 1, the packaged bag-containing food 1 has a bottom 21 having irregularities, a peripheral wall 22, and an opening 23 formed by an upper edge of the peripheral wall 22, as shown in FIG. 1. A tray 2, a cooking target fish 3 to be placed on the bottom 21 of the tray 2, and a tray 2 on which the cooking target fish 3 is placed are housed inside, and a steam vent that discharges steam to the outside due to an increase in internal pressure due to steam pressure The packaging bag 4 having 7 is included as a basic configuration. In FIG. 1, the tray 2 accommodated in the packaging bag 4 and the cooking target fish 3 placed on the bottom 21 of the tray 2 are indicated by dotted lines.

(1) Configuration of tray 2:
FIG. 2 is a perspective view showing an aspect of the tray 2. As shown in FIG. 2, the tray 2 has a bottom portion 21 for placing a cooking target fish 3 (described later) on its inner surface, and a peripheral wall 22 surrounding the bottom portion 21. The peripheral wall 22 forms an opening 23 for putting the fish 3 to be cooked into the tray 2 by its upper edge. The tray 2 places the fish 3 to be cooked on the bottom 21, and holds and accommodates the fish 3 to be cooked in a space 23 formed by the bottom 21 and the surrounding wall 22.

  In order to form irregularities on the bottom 21 of the tray 2, in this embodiment, as shown in FIG. 2, ribs 24 having a concave or convex shape are formed. On the inner surface of the bottom 21 of the tray 2, a plurality of ribs 24 are arranged side by side in one direction (here, the longitudinal direction of the tray 2). As a result, a concave region lower than the ribs 24 is formed on the inner surface of the bottom portion 21 to be uneven. The fish 3 to be cooked is placed across the rib 24 and the recessed area, and excess moisture, oil, and the like generated during cooking flow into the recessed area.

  The form (shape, height, width, position, etc.) of the ribs 24 formed on the inner surface of the bottom 21 of the tray 2 may be appropriately determined according to the type, shape, size, etc. of the fish 3 to be cooked, For example, in the present embodiment, a rib 24b (for example, a convex shape) wider than the rib 24a is also formed at a position surrounding the plurality of ribs 24a (for example, a concave shape), and exhibits the same effect as the rib 24a. In the present embodiment, the bottom 21 of the tray 2 has a substantially uniform thickness. For this reason, a groove is formed on the outer surface of the bottom 21 at a position corresponding to the rib 24, and the unevenness is reversed from the inner surface. However, unevenness may be formed by increasing the thickness of only the portion where the ribs 24 are formed, and the outer surface may be flat or unique. The ribs 24 may be formed on the entire bottom portion 21 of the tray 2 or may be formed on a part of the bottom portion 2.

  Further, on the peripheral wall 22 surrounding the bottom portion 21, the concave strip portions 25 and the convex strip portions 26 are formed so as to be alternately arranged in the circumferential direction. By forming the concave strip 25 and the convex strip 26 on the peripheral wall 22, the peripheral wall 22 becomes rigid and the rigidity of the peripheral wall 22 is increased, so that the tray 2 can be transported in the production line, or the tray 2 can be transported and stored. Compressibility and impact resistance are improved. In FIG. 1, for convenience, the concave strip portion 25 and the convex strip portion 26 are not shown in the tray 2.

  Moreover, the collar part 27 is formed in the periphery of the opening 23 of the tray 2 of this embodiment so that it may protrude outward, The structure which forms such a collar part 27 may be employ | adopted. .

  As a material constituting the tray 2, any synthetic resin such as a polyolefin resin such as polyethylene or polypropylene can be used, and either a single layer structure or a multilayer structure may be used. The tray 2 is preferably made of cold-resistant polypropylene that can be used in a wide temperature range from a low temperature to a high temperature in consideration of frozen storage, freezing distribution, heating by a microwave oven, and the like.

  The tray 2 can be obtained by molding the above-described material or a sheet (not shown) made of the above-described material by any resin molding method such as pressure molding, vacuum molding, press molding, or the like. The shape of the tray 2 has a bottom portion 21 and a peripheral wall 22, has an opening 23 formed by the upper edge of the peripheral wall 22, and the shape is arbitrary as long as at least a part of the bottom portion 21 is uneven. In the present embodiment, as shown in FIG. 2 and the like, an aspect having a substantially rectangular parallelepiped bottom portion 21 and an opening 23 is formed so as to be formed in a concave shape so that the fish 3 to be cooked can be placed or accommodated. ing.

(2) Cooking target fish 3:
Next, the cooking target fish 3 placed on the bottom 21 of the tray 2 and accommodated in the packaging bag 4 will be described. FIG. 3 is a perspective view showing one aspect of the fish 3 to be cooked. The cooking target fish 3 shown in FIG. 3 (hereinafter may be simply referred to as “fish 3”) includes a skin 31 and a body 32 in this embodiment, and is subjected to internal organ processing for grilled fish. It has been processed for grilled fish, such as fillets. The type of fish 3 may be anything as long as it is suitable for grilled fish, but blue fish (mackerel, horse mackerel, sawara, sardine, saury, etc.) that are particularly suitable for grilled fish are preferred.

  The cooking target fish 3 has a seasoning liquid on its surface. Here, when the cooking target fish 3 has the skin 31, the “surface” may be the whole or a part including the skin side surface and the body side surface of the cooking target fish 3. Preferably, it is applied to the entire surface while adjusting so that the amount of seasoning liquid is greater on the skin side surface than on the body side surface. This makes it easier for burnt eyes to be formed on the skin 31. Moreover, the fish 3 to be cooked may have a skin 31 (with skin) or may not have the skin 31.

  The seasoning liquid contains, for example, at least one of wheat protein hydrolyzate, sake, syrup, salt, xylose, thickener, acidulant, and sake lees. In addition, it can be set as a higher quality grilled fish to include all these. What is necessary is just to adjust suitably the ratio of each component of this seasoning according to the kind of the fish 3 to be cooked, taste taste, etc.

  Further, at least one cut 33 is formed in the fish 3 to be cooked. The cut line 33 may be formed in one direction, but it is preferable that the cut line 33 be at least two. Further, when there are at least two cuts 33, it is preferable to form them in at least two different directions. For example, when there are two cuts, the first direction formed by one of them is any one of the vertical direction, the horizontal direction, and the diagonal direction, and the second direction formed by the other is the first direction. Any one direction other than the one direction is preferable. Here, the horizontal direction means, for example, a direction connecting the head side and the tail fin side of the fish 3 to be cooked, and the vertical direction may be a direction orthogonal thereto, but the direction is not limited thereto. Further, when the number of the cut lines 33 is three or more, the cut lines 33 may be formed in three or more directions, but it is preferable that there are two directions from the viewpoint of appearance and the like.

  The cuts 33 in different directions may intersect each other as shown in FIG. Due to the cut 33, the seasoning liquid soaks into the fish 3 to be cooked, and at the same time, it is cooked into a grilled fish that looks beautiful. Furthermore, the compatibility of the taste of the seasoning liquid and the fish 3 is also increased. Moreover, it is preferable that the at least 1 cut | interruption 33 is formed in the diagonal direction close | similar to the substantially vertical direction of the fish 3 to be cooked, or a substantially vertical direction. Thereby, an appropriate food texture can be made while preventing the body 32 from bursting.

  When the fish 3 to be cooked has a skin 31, it is preferable to place the fish 3 on the bottom surface 21 of the tray 2 with the surface having the skin 31 facing upward. This makes it easier for the burnt eyes to stick to the skin 31.

(3) Configuration of the packaging bag 4:
Next, the outline | summary of the vapor removal part 7 in the packaging bag 4 in embodiment of this invention is demonstrated using FIG. 1, FIG. 4 thru | or FIG. 4 is a perspective view showing one aspect of the packaging bag 4 before forming the hermetic seal portion 93, FIG. 5 is a front view showing one aspect of the film palm portion 8, and FIG. 6 is a portion of FIG. FIG. 7 is an enlarged view and FIG. 7 is a front view showing another aspect of the film palm portion 8.

  As shown in FIGS. 1 and 4, the packaging bag 4 constituting the packaging bag-containing food 1 of the present invention has an opening side 51 (referring to the opening 41 side from the direction of the fold C) and a depth side (of the fold C). The upper side film 5 having the 52, the lower side film 6, and the seal part 9 formed by sealing the peripheral parts of these films 5 and 6 are provided as a basic configuration.

  The packaging bag 4 is formed by projecting a part of the seal portion 9 in a curved shape toward the inner side of the packaging bag 4 (the same as the direction of the folded fold C. The same applies hereinafter). And a non-sealed portion 72 (substantially triangular unsealed portion 72a) formed without sealing the portion of the steam vent seal portion 71 that is in contact with the curved shape without sealing, and an unsealed portion 72 (band-shaped unsealed) connected thereto. It has a steam vent 7 comprising a seal 72b).

  And when the internal pressure of the packaging bag 4 rises and the packaging bag 4 expands, the steam release seal part 71 is peeled off, and the region opened by the peeling and the unsealed part 72 inside the packaging bag 4. Vapor is released. Further, such a steam vent 7 is a seal portion formed in a film palm portion 8 (hereinafter sometimes simply referred to as “grip portion 8”) which is a position other than the hermetic seal portion 93 of the packaging bag 4. 9 is provided including a steam venting seal portion 71 included in 9.

  Any film can be used as the film constituting the upper film 5 and the lower film 6 as long as the films are welded to each other when heat-sealed (heat-sealed). For example, the film is used for a normal packaging bag. A film made of a synthetic resin having heat sealability is applicable.

  Synthetic resins with good heat sealability include, for example, known low density polyethylene, linear (linear) low density polyethylene, medium density polyethylene, high density polyethylene, polypropylene, propylene-ethylene copolymer, ethylene-acetic acid. Vinyl copolymers, olefin resins such as olefin resins graft-modified with ethylenically unsaturated carboxylic acids or anhydrides thereof, polyamides or copolyamide resins having relatively low melting points or softening points, polyesters or copolyester resins, polycarbonates Examples thereof include resins.

  In addition, these films 5 and 6 are, for example, a single layer film or sheet made of a thermoplastic resin having heat sealability, or a multilayer in which a thermoplastic resin having heat sealability is laminated with other thermoplastic resins or the like. A film etc. are mentioned.

  Furthermore, when laminating | stacking another layer, the other film to laminate | stack, for example, various barrier films, can be used. In addition, when using a laminated film with these thermoplastic resins, it is preferable to heat-seal so that thermoplastic resin layers with good heat-sealing properties such as a resin having a low melting point may be inner surfaces.

  The packaging bag 4 heat seals the three sides of the lower surface film 6 and the depth side 52 of the upper surface film 5 to form part of the end seal portion 91 and the side seal portion 92. Further, both side edges of the opening side 51 of the lower film 6 and the upper film 5 are heat-sealed to form a part of the side seal portion 92 (in FIG. 4, 41 is an opening, and a white arrow is opened. (The place where the tray 2 on which the fish 3 to be cooked is placed is placed inside the packaging bag 4 and the sealing seal portion 93 is formed.). Further, a part of the depth side 52 of the top film 5 that is not heat-sealed and a part of the opening side 51 of the top film 5 that is abutted with the depth side 52 of the top film are folded back via the crease C, and are superposed and heated. The film palm portion 8 is formed by sealing.

  As shown in FIG. 1 and FIG. 4, a film formed by folding the overlapping portion of the depth side 52 of the top film 5 and the opening side 51 of the top film 5 through the crease C, and overlapping and heat-sealing. The palm portion 8 has a steam vent seal portion 71 that protrudes in a curved shape toward the inner side of the packaging bag 4 at a substantially central portion in the longitudinal direction, and both sides of the steam vent seal portion 71. Further, an end seal portion 81 is provided along the longitudinal edge of the film palm portion 8. Further, a strip-shaped side seal portion 82 is provided along an edge in the short direction of the film palm portion 8. Steam-sealed seal portion 71, end seal portion 81, strip-shaped side seal portion 82, opening side 51 and depth side 52 of top film 5 are overlapped and heat sealed, and are sealed before being heated by a microwave oven It is said. The steam release seal portion 71, the end seal portion 81, and the belt-like side seal portion 82 are connected.

  As shown also in FIG. 5, the film palm portion 8 has an unsealed portion 72 including a substantially triangular unsealed portion 72 a at a portion in contact with the inside of the vapor vent seal portion 7. The unsealed portion 72 is formed by a portion where the opening side 51 and the depth side 52 of the upper surface film 5 are overlapped and not heat sealed, and has a substantially triangular shape unsealed portion 72a and a strip shape connected to the unsealed portion 72a. And an unsealed portion 72b. The strip-shaped unsealed portion 72 b is formed along the end seal portion 81. The strip-shaped unsealed portion 72b is not necessarily provided, and the end seal portion 81 may be an end portion of the film palm portion 8 as it is.

Moreover, in this embodiment, as shown in FIG. 5 etc., the end seal part 81 is comprised by the taper shape, and a film palm part from the starting point S (refer FIG. 5 etc.) of the steam release seal part 71. 8 may be configured such that the width γ of the end seal portion 81 becomes wider toward the end portion in the longitudinal direction (γ ₁ <γ ₂ in FIG. 5). As a result, when the space formed by the steam vent seal portion 71, the end seal portion 81, and the belt-shaped side seal portion 82 of the film palm portion 8 expands, the front end portion of the steam vent seal portion 71 rather than the rectangular shape is expanded. Pressure can be applied locally. As a result, the steam release seal portion 71 can be easily peeled off.

  As shown in FIGS. 4 and 5, the taper-shaped end seal portion 81 is configured with an unsealed portion 72 c in a region where the seal width is widened, so that bubbles or the like in the region of the end seal portion 81 can be formed. Generation | occurrence | production can be suppressed and wrinkles etc. can also be suppressed.

It is not essential to form the end seal portion 81 in a tapered shape or to provide the unsealed portion 72c. FIG. 7 is a front view showing another aspect of the film palm portion 8, and as shown in FIG. 7, the end seal portion 81 is formed in a band shape (γ ₁ = γ ₂ in FIG. 5), and the unsealed portion It is good also as a structure which does not provide 72c.

  The steam release seal portion 71 is formed in a substantially V shape (hereinafter sometimes simply referred to as “V shape”) that protrudes in a curved shape toward the inner side of the packaging bag 4, as shown in FIG. As shown, the two start points S and S that start the substantially V shape of the steam release seal portion 71 are connected to the end seal portion 81. The substantially V-shaped tip of the steam release seal portion 71 is located in the inner direction of the packaging bag 4 (common to the direction of the crease C) from the line connecting the start points S and S. As shown in FIG. 5 and the like, the steam release seal portion 71 of the present embodiment is configured by a portion on the inner side of the packaging bag 4 from a line connecting the two start points S and S.

  Thus, the steam release seal portion 71 of the present embodiment has an inner curved shape near the inner side of the packaging bag 4 not adjacent to the unsealed portion 72 and an outer curved shape near the outer side of the packaging bag 4 adjacent to the unsealed portion 72. The area sandwiched between the shape and the seal is formed. And it is comprised in the part of the inner side direction of the packaging bag 1 from the line | wire which connected two starting points S which start curved shape.

  The steam vent seal portion 71 that forms the steam vent portion 7 is positioned above the top surface of the fish 3 to be cooked inside the packaging bag 4 because the film palm portion 8 is provided on the top film 5. The film palm portion 8 is preferably provided on the outer side (opening 43 side) from the center in the longitudinal direction of the packaging bag 4. Thereby, when the internal pressure rises due to steam, the pressure is easily concentrated by the steam vent seal portion 71, and the unsealing property is improved. Moreover, as shown in FIG.1 and FIG.4, the packaging bag 4 is heated and heated in the vicinity of the film seal portion 8 side of the side seal portion 92, preferably closer to the end seal portion 91 side than the film grip portion 8 after heating and pressure cooking. A notch N for opening is formed. The packaging bag 4 of this embodiment opens the packaging bag 4 from the notch N, and takes out the tray 2 on which the cooking target fish 3 is placed on the bottom surface 21. The shape of the notch N is not particularly limited, and a conventionally known shape such as a V notch, an I notch, or a slit (cut) can be used.

  The packaging bag 4 of the present embodiment accommodates the tray 2 on which the fish 3 to be cooked is placed on the bottom 21 from the opening 41 of the packaging bag 4 shown in FIG. 4, and forms an opening that forms at least one side of the outer peripheral edge of the packaging bag 4. 41 is sealed to form a hermetic seal portion 93, and the packaging bag 4 is sealed as shown in FIG. In addition, the fish 3 to be cooked placed on the tray 2 is already processed into a fillet, and after a predetermined cut 33 is placed, the seasoning liquid is applied and then stored in the packaging bag 4. As described above, the hermetic seal portion 93 is usually processed by picking fish such as fillets and placing them on the tray 2 in the packaging bag 4 as described above, and then processing the fish 3 to be cooked. It is formed by heat-sealing (heat-sealing) with a simple sealing machine (such as a processing plant that sells fish for sale and a super backyard).

(B) Behavior of food in packaging bag 1 during cooking in a microwave oven:
FIG. 8 is a schematic view showing a state in which the food 1 in a packaging bag is heated by a microwave oven, and FIG. 9 is a schematic view showing a steam vent seal portion 71 at the time of expansion.

  The packaged food 1 according to this embodiment is cooked using a microwave oven in a general household, a restaurant, or other facilities. When the hermetically sealed packaging bag-containing food 1 shown in FIG. 1 in which the hermetic seal portion 93 is formed is heated in a microwave oven, microwaves are irradiated, and the water vapor or the like inside the packaging bag 4 becomes high temperature and high pressure, The cooking target fish 3 is cooked while the structure of the packaging bag 4 and the cut 33 and the seasoning liquid added to the cooking target fish 3 act in a comprehensive manner, and burnt eyes and the like are formed.

  At the same time, the packaging bag 4 expands, and as shown in FIG. 8, the vertical direction of the main body portion of the packaging bag 4 constituted by the lower film 6 and the upper film 5 (opening side 51, depth side 52). While expanding so that a cross section becomes circular, the space defined by the vapor seal part 71, the end seal part 81 (not shown in FIG. 8) and the side seal part 82 of the film palm part 8 is expanded.

  As a result, a force is concentrated on the tip portion of the steam vent seal portion 71 constituting the film palm portion 8, and the heat seal is gradually peeled off from the tip of the steam vent seal portion 71 as shown in FIG. Then, a portion indicated by a dotted line in FIG. 9 is peeled off from the tip of the steam release seal portion 71, and an unsealed portion 72 (substantially triangular unsealed portion 72a, strip-shaped unsealed portion 72b) is peeled off and opened. As a result, water vapor or the like inside the packaging bag 4 is released, and water vapor or the like generated inside the packaging bag 4 is released to the outside.

[Effect of this embodiment]
In the packaged bag-containing food 1 according to the present embodiment, since the steam vent seal portion 71 to be the steam vent portion 7 is formed in addition to the seal seal portion 93, the steam vent portion 7 is preliminarily packaged when the packaging bag 4 is manufactured. 4 can be formed by the manufacturer. Therefore, it is not necessary to form the steam vent 7 at the processing destination of the fish 3 to be cooked, and the processing destination does not need to be provided with a special device for forming the steam vent 7 and is excellent in handleability. It becomes the food 1 with the packaging bag.

  Further, the steam vent 7 formed by the steam vent seal 71 and the like other than the hermetic seal 93 makes it possible to vent the steam well with respect to the heating using the microwave oven. It is possible to prevent peeling of the part that is not. In particular, in the present embodiment, since the steam release seal portion 71 is provided in the film palm portion 8 that is located above the upper surface level of the fish 3 to be cooked inside the packaging bag 4, the inside of the packaging bag 4. Can prevent the fish 3 to be cooked from being blown out.

  That is, in the present embodiment, the expansion of the space defined by the steam release seal portion 71, the end seal portion 81, and the side seal portion 82 of the film palm portion 8 is configured by the lower film 6 and the upper film 5. The end seal portions 81 on both ends of the steam release seal portion 71 are left without being peeled and overlapped with the expansion of the main body portion of the packaging bag 4. Therefore, such a partitioned space rises symmetrically at the start points S and S of the steam release seal portion 71, and the two films (the opening side 51 of the top film 5) that form the film palm portion 8. , The depth side 52) acts as a stress to lift up, the unsealed portion 72 is opened, and water vapor generated inside the packaging bag 4 is released to the outside. For this reason, even if the fish 3 to be cooked present inside the packaging bag 4 is relatively large, the unsealed portion 72 through which high-pressure steam is released is secured at a sufficiently large and high position, so that spillage can be prevented.

  According to the present invention, the cooking target fish 3 is cooked in a microwave oven so that moisture, oil, and umami components remain in the cooking target fish as an optimal balance, and appropriate burnt and grilled foods are provided. As mentioned above, the steam is discharged well from the steam vent 7 (steam vent seal 71, etc.) as described above, so that the steaming effect of food by steam is reduced, and the taste is reduced. In other words, it becomes a food 1 in a packaging bag having the same texture and quality as grilled fish baked on a grill or stove.

[Modification of Embodiment]
The aspect described above shows one aspect of the present invention, and the present invention is not limited to the above-described embodiment, and has the configuration of the present invention and can achieve the objects and effects. It goes without saying that modifications and improvements within the scope are included in the content of the present invention. Further, the specific structure, shape, and the like in carrying out the present invention are not problematic as other structures, shapes, and the like as long as the objects and effects of the present invention can be achieved. The present invention is not limited to the above-described embodiments, and modifications and improvements within the scope that can achieve the object of the present invention are included in the present invention.

  Hereinafter, the formation of the point seal portion P and the strong pressure seal portion H will be described as an example of improving the function of the steam release seal portion 71 with respect to the above-described embodiment.

(Formation of point seal part P)
The packaging bag 4 having the steam vent seal portion 71 as described in the above embodiment concentrates stress on the steam vent seal portion 71 as the internal pressure increases due to the steam pressure, and the substantially V-shaped steam vent seal portion 71. However, by forming the point seal portion P in the vicinity of the steam vent seal portion 71, it is useful for assisting the peelability of the substantially V-shaped steam vent seal portion 71.

  FIG. 10 is a schematic view showing a state in which the point seal portion P is formed. In the embodiment shown in FIG. 10, the point seal portion P is formed near the tip of the V-shaped steam vent seal portion 71.

  The shape of the point seal portion P in plan view is not particularly limited and can be configured in an arbitrary shape, but is preferably substantially circular. Since the point seal portion P is formed in a substantially circular shape, the pressure can be equalized when the pressure inside the packaging bag 4 is applied to the point seal portion P, and the strength of the point seal portion P is improved. Can be made.

  The size of the point seal portion P in a plan view can be appropriately determined according to the shape and size of the packaging bag 4 and the required function of removing steam. The point seal portion P is provided at a position adjacent to and spaced from the tip of the steam release seal portion 71. For example, as shown in FIG. 10, the point seal portion P extends from the tip of the steam release seal portion 71 toward the inner side of the packaging bag 4 (the direction of the fold C). And at a predetermined interval L. The predetermined interval L is not particularly limited, and can be arbitrarily adjusted according to the pressure applied to the inside of the packaging bag 4.

  Next, the operation of the point seal portion P will be described with reference to FIG. When the food 1 in a sealed packaging bag is heated in a microwave oven and the packaging bag 4 expands, the pressure concentrates on the interval L between the point seal portion P and the tip of the steam release seal portion 71, and the vicinity of the interval L The pressure increases. Since the packaging bag 4 has the same seal strength at the point seal portion P and the seal strength around the edge of the film joint portion 8, when the pressure inside the packaging bag 4 reaches a predetermined value, steam is generated near the point seal portion P. As the pressure is concentrated, interfacial delamination occurs at the tip of the steam vent seal portion 71, which is the seal portion closest to the point seal portion P, and the tip of the steam vent seal portion 71 opens to release steam. Become.

  In addition, the size of the point seal part P and the length of the predetermined interval L between the point seal part P and the tip of the steam release seal part 71 should be appropriately adjusted in consideration of the shape and peelability of the steam release seal part 71. Is preferred.

(Formation of strong pressure seal part H)
Next, the formation of the strong pressure seal portion H will be described. Here, the “strong pressure seal portion” refers to a seal portion in which a seal pressure (compressive strength) is made stronger than the other seal portions to form a seal portion, and the sealant layer is thinner than the other seal portions. Moreover, it is preferable to have the thick part T by flesh escape around this strong pressure seal part H (refer FIG. 11 mentioned later). By using the strong pressure seal portion H, the strong pressure seal portion H is easily broken and the vapor is released as the internal pressure increases. Note that the strong pressure seal portion H can be used in combination with the point seal portion P described above, and by using it together, the steam release seal portion 71 can be peeled off more easily.

  The strong pressure seal portion H is, for example, a substantially V-shaped steam vent seal in which a part of the seal portion formed by sealing the opening side 51 and the depth side 52 of the top film 5 is curved inwardly. In the vicinity of the tip of the part 71, a seal part thinner than the steam release seal part 71 is formed. Such a strong pressure seal portion H easily peels off the tip of the steam vent seal portion 71 and functions as a starting point of the peel for steam vent, and is applied when the strong pressure seal portion H (thick wall portion T is formed). The thick portion T may be provided so as to be in contact with the steam vent seal portion 71.

  After the formation of the steam release seal portion 71, the strong pressure seal portion H is heat-sealed with a force (at least a force that causes meat escape) greater than the seal pressure (compression strength) when the steam release seal portion 71 is formed. It is formed. The shape of the strong pressure seal portion H in plan view is not particularly limited and can be configured in an arbitrary shape, but particularly when formed near the tip of the substantially V-shaped steam vent seal portion 71, It is preferable that it is a substantially triangular shape which becomes a shape similar to the front-end | tip of the steam removal seal | sticker part 71 of a substantially V shape in planar view.

  FIG. 11 is a schematic view showing the strong pressure seal portion H and its periphery. In the film palm portion 8 formed by the opening side 51 and the depth side 52 of the upper film 5, the high pressure seal portion H that is pressure-bonded with a high compressive strength causes flesh escape and is compared with other portions by the resin that has escaped from the surroundings. Thus, a thick portion T that is thick is formed around the periphery. As described above, since the strong pressure seal portion H that has caused the flare is thin, the base material is easily broken at that portion, and the vapor vent seal portion 71 can be easily peeled off as a starting point when steam escapes. Can do. That is, when stress concentrates on the substantially V-shaped steam vent seal portion 71 due to an increase in internal pressure due to steam, the thin-walled portion of the strong pressure seal portion H is broken, and steam can be extracted easily.

  When the packaging bag-containing food 1 having such a strong pressure seal portion H is heated in a microwave oven and the packaging bag 4 expands, the pressure concentrates on the strong pressure seal portion H provided at the tip of the steam vent seal portion 71. When the pressure inside the packaging bag 4 reaches a predetermined value, the welded portion of the strong pressure seal portion H is peeled off. As a result, the tip of the vapor vent seal portion 71 is peeled off, and steam is released to the outside.

(Other forms of steam vent 7)
In the above-described embodiment, as shown in FIG. 5 and the like, the steam vent 7 has a substantially V-shaped steam vent seal portion 71 and an unsealed portion projecting in a curved shape toward the inner side of the packaging bag 4. 72 has been described as an example. On the other hand, the structure of the steam release part 7 is not limited to this.

  Hereinafter, other aspects of the steam vent 7 formed in the packaging bag 4 will be described. In the following description, for convenience, the steam vent 7 is shown as an embodiment formed in the palm portion 8 of the packaging bag 4 shown in FIG. 1, FIG. 4, FIG. 5, FIG. A configuration (a configuration in which the end seal portion 81 is formed in a strip shape and the unsealed portion 72c is not provided) will be basically described. The same structure and the same members as those described above are denoted by the same reference numerals, and detailed description thereof is omitted or simplified.

  12 and 13 are schematic views showing other modes of the steam vent 7. The steam vent 7 shown in FIG. 12 is provided on the end seal portion 81 which is the seal portion 9 formed on the film palm portion 8 from the outer edge of the end seal portion 81 so that the seal width is partially narrowed. Corresponding to the non-seal part 75 and the bulging seal part 76 partially bulged from the inner edge of the non-seal part 75 toward the inner side of the packaging bag 4 (common to the fold C) corresponding to the non-seal part 75. It is comprised by forming. Further, the steam vent 7 shown in FIG. 13 is provided on the end seal portion 81 which is the seal portion 9 formed in the film palm portion 8 from the outer edge of the end seal portion 81 to partially narrow the seal width. The non-sealed portion 75 and the unsealed portion 77 that is partially missing from the inner edge of the non-sealed portion 75 toward the outside of the packaging bag 4 corresponding to the non-sealed portion 75 are formed. .

  In the case where the steam vent 7 is configured as shown in FIG. 12, it is considered that when the steam is cooked in a microwave oven, it is most susceptible to peeling stress when the internal pressure rises due to the internal pressure rise due to the steam pressure. The pressure concentrates on the bulging seal portion 76, and the peeling proceeds from there. Finally, the peeling reaches the non-seal portion 75 and the vapor is released. Further, in the case of the configuration of FIG. 13, in the case of cooking by heating in a microwave oven, an unsealed portion that is considered to be most susceptible to peeling stress when the internal pressure increases due to an increase in internal pressure due to vapor pressure. The pressure concentrates on 77 and the peeling proceeds therefrom, and finally, the peeling reaches the non-seal part 75 and the vapor is released.

  Here, the non-seal portion 75 is provided in the end seal portion 81 from the outer edge toward the inside, and the seal width of the end seal portion 81 is partially narrowed with respect to its entire length. The end seal portion 81 can be formed in a state where the end seal portion 81 is not cut. Further, the unsealed portion 77 is formed by partially missing from the inner edge of the non-seal portion 75 toward the inside of the packaging bag 4 corresponding to the non-seal portion 75 provided in the end seal portion 81. be able to.

  Further, as another aspect, a part of the end seal portion 81 that is the seal portion 9 is made narrow. FIG. 14 is a schematic view showing another aspect of the steam vent 7. The steam vent 7 shown in FIG. 14 constitutes the steam vent 7 by providing a narrow seal portion 78 with a part of the end seal portion 81 as the seal portion 9 formed in the film palm portion 8 being narrow. . When such a structure is cooked in a microwave oven, due to an increase in the internal pressure due to the vapor pressure, when the internal pressure increases, the pressure concentrates on the narrow seal portion 78, and then the separation progresses to the end seal portion 81, Finally, the peeling reaches the non-seal part 75, the non-seal part 77, etc., and the steam escapes. As shown in FIG. 14, the narrow seal portion 78 is packaged from the outer edge of the end seal portion 81 of the packaging bag 4 toward the inside of the packaging bag 4 or from the inner edge of the end seal portion 81. It can be provided by forming the non-seal part 75 or the non-seal part 77 described above so as to face the outside of the bag 4 (note that the narrow seal part 78 is also formed in the above-described embodiment shown in FIG. 13). It becomes a kind of the aspect which did.).

  As another aspect, although not shown in figure, as the steam release part 7, a part of the seal part 9 (including the seal part such as the end seal part 81. The same applies hereinafter) excluding the hermetic seal part 93 is weakly sealed from the surroundings. (Seal that weakens the seal strength. The same shall apply hereinafter). By making a part of the seal part 9 a weak seal, when cooking in a microwave oven, the weak seal part peels off due to an increase in internal pressure due to the vapor pressure, and the steam escapes. become. In order to make a part of the seal portion 9 a weaker seal than the surroundings, it is possible to weaken the seal pressure only at a target portion, or seal only that portion at a low temperature. Alternatively, only the portion may be subjected to pre-treatment such as roughening the surface by brushing or the like, or may be lightly damaged, followed by heat sealing.

  As another aspect, a film having a melting point lower than the melting point of the film (upper surface film 5, lower surface film 6, etc.) forming the sealing portion 9 or a resin material having a low melting point is interposed in a part of the sealing portion 9. In addition, the film or the like applied during heat sealing may be sealed together to form a seal portion. By interposing such a low melting point film, etc., when cooked in a microwave oven, due to an increase in internal pressure accompanying the vapor pressure, the part where such a low melting point film is interposed peels, Steam will escape.

  In addition, in the aspect demonstrated above, although the aspect etc. which formed the vapor vent part 7 in the film palm part 8 of the packaging bag 4 shown in FIG.1, FIG. The portion 7 only needs to be provided at a position other than the hermetic seal portion 93 of the packaging bag 4. Therefore, the steam vent 7 is not limited to any position other than the hermetic seal portion 93, for example, the film palm portion 8, but the film There is no problem even if it is formed in any place other than the palm portion 8, for example, the seal portion 9 (excluding the sealing seal portion 93) such as the end seal portion 91 and the side seal portion 92 of the packaging bag 4 (for example, In the figure, the end seal portion 81 can be the seal portion 9 such as the end seal portion 91 or the side seal portion 92 of the packaging bag 4). In addition, the film palm portion 8 is not essential for the packaging bag 4 when it is formed in a position other than the film palm portion 8.

  Further, the strong pressure seal portion H described with reference to FIG. 11 is not only the tip of the substantially V-shaped steam vent seal portion 71 as described above, but also, for example, a film (upper surface film 5, lower surface) constituting the packaging bag 4. You may provide in the seal parts 9 (except the sealing seal part 93), such as the end seal part 91 and the side seal part 92, etc. which were made along the edge of the film 6). In addition, for example, by inserting a hole or notch (not shown) inside the high pressure seal portion H so as not to reach at least the end of the high pressure seal portion H, steam is released immediately when the high pressure seal portion H breaks. It becomes possible to do.

  Further, the steam vent 7 is not limited to the steam vent seal 71 and the like, but is formed in, for example, a film (upper film 5, lower film 6), film joint 8, or packaging bag 4 that constitutes the packaging bag 4. Alternatively, the end seal portion 91 and the side seal portion 92 may be formed by forming a fine hole (not shown) in the seal portion 9 (excluding the seal seal portion 93). The fine hole may be formed by laser processing or the like, for example.

  In addition, if the fine holes are formed so as to penetrate the state before heating in the microwave oven (during distribution or refrigerated storage, etc.), the sealing performance and storage stability are deteriorated, which adversely affects the fish to be cooked inside. Will be affected. Therefore, for example, when forming in the films 5 and 6, the holes (fine pits or the like) that do not completely penetrate, or the peripheries of holes that penetrate or that do not penetrate completely include holes. Weakly sealed and maintained in a sealed state, and due to an increase in internal pressure accompanying steam pressure in cooking using a microwave oven, the pressure is concentrated in the hole, the sealed state is opened, and the hole is penetrated to release the steam. You may do it.

  In addition, the vapor venting part 7 is a part other than the seal part 9 formed on the packaging bag 4 (films constituting the packaging bag 4 (upper film 5 (opening side 51, depth side 52), lower film 6) and film). A vapor vent seal portion 71 as shown in FIG. 15 is provided at any position other than the seal portion (end seal portion 81, etc.) of the palm portion 8 by sealing the films 5 and 6, and such a vapor vent seal. You may form so that the penetration part Z, such as a through-hole, a notch | notch, and a notch, may be provided in the part 71. Such a vapor vent part 7 (steam vent seal | sticker part 71) is film 5,6, for example. It may be formed inside the end seal part 91 or the side seal part 92 in FIG.

  FIG. 15 is a schematic view showing another aspect of the steam vent 7. As shown in FIG. 15, for example, the steam vent seal portion 71 serving as the steam vent portion 7 forms a donut-shaped outer seal portion X as a circular seal portion, and the outer seal portion X On the other hand, as an inner seal portion Y whose inside is an unsealed portion or a weakly sealed portion (a seal portion sealed with a weaker sealing strength than the outer seal portion X), there is a through hole or the like inside the inner seal portion Y. You may make it form by providing the penetration part Z. FIG. Note that the seal strength of the outer seal portion X may be weaker than the seal strength of the other seal portions 9 and the like.

  Further, in the steam release seal portion 71 shown in FIG. 15, the inner seal portion Y is not provided, but the whole is set as the outer seal portion X, and the through portion Z is provided inside the outer seal portion X. Also good. The shape of the steam release seal portion 71 is not limited to the circular shape shown in FIG. 15, and there is no particular limitation such as a polygonal shape such as a triangle or a quadrangle, an elliptical shape, or a geometric shape. Further, the through portion Z may be a hole, or may be a cut, a cut or the like of a linear shape, a cross shape, an L shape, etc., and the shape and the like are not particularly limited. The formation of the steam release seal portion 71 may be performed simultaneously with the formation of the other seal portions 9 or the like, or may be performed separately from the formation of the other seal portions 9 or the like.

  When the food 1 in a packaging bag having such a configuration in which the steam release seal portion 71 is formed at a position other than the seal portion 9 is cooked in a microwave oven, when the internal pressure rises due to the internal pressure increase due to the steam pressure. Then, the pressure concentrates on the steam release seal portion 71, and the peeling of the outer seal portion X proceeds. Finally, the peeling reaches the penetration portion Z and the steam is released. In particular, when the inner seal portion Y is provided between the outer seal portion X and the penetration portion Z of the steam release seal portion 71, the stress generated when the food 1 in a packaging bag is heated in a microwave oven is the inner seal. Since it is added to the outer seal portion X without being added to the end face of the portion Y, it is possible to prevent the packaging bag 4 from breaking from other seal portions 9 and the like before opening from the steam release seal portion 71. it can.

  In the configuration shown in FIG. 15, the penetrating portion Z is formed, but the penetrating portion Z is inside the outer seal portion X (or the inner seal portion Y when the inner seal portion Y is formed). When the food 1 in a packaging bag is in a distribution process or a preservation process, the sealing property can be maintained.

  As described above, an example has been described. In the present invention, the steam vent 7 may be configured to release steam to the outside due to an increase in internal pressure accompanying the steam pressure. In the case of forming the steam vent 7 (steam vent seal 71 or the like), when cooking with a microwave oven, the stress is concentrated on a part of the seal parts 81 and 9 due to the increase in internal pressure accompanying the steam pressure. Any configuration that can be peeled can be employed.

(Other aspects of tray 2)
In the above-described embodiment, the tray 2 has been described by taking the configuration illustrated in FIG. 2 as an example. However, the configuration of the tray 2 is not limited to that illustrated in FIG. Any shape in which irregularities are formed on the part can be adopted.

  FIG. 16 is a perspective view showing another aspect of the tray 2. In the following description, the same structure and the same members as those described above are denoted by the same reference numerals, and detailed description thereof is omitted or simplified.

  In the embodiment shown in FIG. 16, the inner surface of the bottom portion 21 has concave or convex shapes arranged in the first direction (longitudinal direction of the tray 2) and the second direction (short direction of the tray 2) as irregularities. Ribs 24c and 24d are formed, and the ribs 24c and 24d intersect to form a lattice shape. As a result, a concave region that is one step lower than the ribs 24c and 24d is formed on the inner surface of the bottom portion 21, and irregularities are formed, so that excess moisture and oil generated during cooking flow. In addition, in the vicinity of the center of the inner surface of the bottom portion 21, the ribs 24 d in the short direction are not formed between the two ribs 24 c arranged in parallel in the longitudinal direction. The contact surface with the fish to be cooked is reduced by securing a wide concave area by lowering the area, and the surrounding area has an effect of stably supporting the fish 3 to be cooked by increasing the density of 24d from the vicinity of the center. Play. In the embodiment shown in FIG. 16, the concave strip 25 and the convex strip 26 of the peripheral wall shown in FIG. 4 are not formed, but the ribs 24 c and 24 d extend to the peripheral wall 22, so that the peripheral wall 22 Strength is secured.

Further, in the present invention, the rib 24 shown in FIG. 2 and FIG. 16 is an example of a means for forming irregularities, and the irregularities can be formed on the bottom 21 by any shape other than the ribs 24.
In addition, the specific structure, shape, and the like in the implementation of the present invention may be other structures as long as the object of the present invention can be achieved.

  INDUSTRIAL APPLICABILITY The present invention can be easily burnt fish by cooking using a microwave oven, so it is useful for users who cannot take cooking time, such as convenience stores, family restaurants, etc. It is also suitable for use in general restaurants, fast food shops, etc., and its industrial applicability is high.

1 …… Food in packaging bag 2 …… Tray 21 …… Bottom 22 …… Peripheral wall 23 ...... Opening 24 …… Ribs 24 a, 24 b, 24 c, 24 d …… Ribs 25 ...... Concave ridges 26 ...... Convex ridges 27 ... Buttocks 3 ... Fish to be cooked 31 ... Skin 32 ... Body 33 ... Cut 4 ... Packaging bag 41 ... Opening 5 ... Top film 51 ... Opening side 52 ... Depth side 6 ... Bottom film 7 ...... Vapor venting portion 71 ...... Vapor venting seal portion 72 ...... Unsealed portion 72 a ...... Substantially triangular unsealed portion 72 b ...... Strip-like unsealed portion 72 c ...... Unsealed portion 75 ...... Unsealed portion 76 ...... Swelling seal part 77 ...... Unsealed part 78 ...... Narrow seal part 8 ...... Film joint part 81 ...... End seal part 82 ...... Side seal part 9 ...... Seal part 91 ...... En Seal part 92 …… Side seal part 93 …… Seal seal part C …… Crease H …… High pressure seal part L …… Spacing N …… Notch P …… Point seal part S …… Start point T …… Thick part X ...... Outer seal part Y ...... Inner seal part Z ...... Through hole

Claims (4)

A bottom wall, a peripheral wall formed so that convex portions and concave portions extending vertically are alternately arranged on the inner side in the circumferential direction, an opening formed by an upper edge of the peripheral wall, and at least the bottom portion A plurality of concave ribs arranged in one direction, a plurality of convex ribs arranged so as to surround the plurality of concave ribs, and the convex ribs and the peripheral wall. A tray formed with an annular concave region ;
A fish to be cooked placed on the convex rib of the tray;
The tray on which the fish to be cooked are placed is housed inside, and includes a packaging bag having a steam vent that discharges steam to the outside due to an increase in internal pressure due to steam pressure.
The cooking object fish has a cut line and a seasoning liquid on the surface,
The packaging bag is formed with a hermetically sealed portion by heat-sealing the opening after accommodating the tray on which the fish to be cooked are placed from an opening on at least one side of the outer periphery,
The steam vented food is provided in a package bag other than the hermetic seal part. The steam vent part is a steam vent seal part having a shape protruding in a curved shape toward the inner side of the packaging bag on a seal part other than the hermetic seal part in the packaging bag,
The food in a packaging bag according to claim 1, wherein an unsealed portion including a portion in contact with the inside of the shape of the steam vent seal protruding in a curved shape is formed. The packaging bag is formed by heat-sealing the periphery of the upper film and the lower film,
A film palm portion is formed by folding and overlapping the butted part of the upper surface film and the opening side of the upper film,
The food in a packaging bag according to claim 2, wherein the steam release seal part is included in a seal part formed in the film palm part. There are at least two cuts formed in the fish to be cooked,
The packaged bag-containing food according to any one of claims 1 to 3, wherein the cut is formed in at least two different directions.

Images