JP6871725B2 - How to use the middle plate and the middle plate - Google Patents
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Description
本発明は、例えば、食材の包装用容器の一部として着脱自在な中皿の使用方法及び中皿に関し、さらに詳しくは、加熱調理後の容器変更が不要な中皿の使用方法及び中皿に関するものである。 The present invention relates to, for example, a method of using a removable middle plate as a part of a container for packaging foodstuffs and a middle plate, and more particularly, a method of using a middle plate and a middle plate that do not require a container change after cooking. It is a thing.
従来から、例えば、スーパーやコンビニエンスストアで販売される惣菜や弁当の種類の増加に伴い、これらを包装する容器の種類も増加してきた。さらに近年では、消費者の食に対する傾向として、比較的高価な食材を店舗で購入し、家やオフィス等で食事を楽しむようになってきた。そこで、多種の食材をセットで購入したい消費者に対応するため、一つの容器内で複数の食材を包含すると共に、食事前にそのまま食材を温められる包装用容器の需要が高まってきた。 Traditionally, for example, with the increase in the types of prepared foods and bento boxes sold at supermarkets and convenience stores, the types of containers for packaging these have also increased. Furthermore, in recent years, as a tendency of consumers toward food, relatively expensive ingredients have been purchased at stores and enjoyed at homes and offices. Therefore, in order to meet consumers who want to purchase various kinds of ingredients as a set, there is an increasing demand for packaging containers that contain a plurality of ingredients in one container and can heat the ingredients as they are before meals.
例えば、異なる食材（麺とスープ等）を上下に収納し、そのまま電子レンジで調理加熱可能な１食完結型の包装用容器（例えば特許文献１参照。）が提案されている。詳細には、上側の食材が中皿に収納されていることで、風味を損なわず直接的に調理加熱することができると共に、加熱後に中皿を傾けることで簡単に下側の食材と混ぜ合わせることができるものである。そして、中皿はＰＰＦ（ポリプロピレンフィルム樹脂）、容器本体はＰＰ−Ｃ（ポリプロピレン樹脂）にて形成されることが例示されている。 For example, there has been proposed a one-meal complete packaging container (see, for example, Patent Document 1) in which different ingredients (noodles, soup, etc.) are stored up and down and can be cooked and heated in a microwave oven as they are. In detail, since the upper ingredients are stored in the middle plate, it can be cooked and heated directly without spoiling the flavor, and it can be easily mixed with the lower ingredients by tilting the middle plate after heating. It is something that can be done. It is exemplified that the inner plate is made of PPF (polypropylene film resin) and the container body is made of PP-C (polypropylene resin).
しかしながら、上述した従来技術では、購入後に消費者が抱く再加熱に関する課題の解決策に特化され、製造過程に小売業者や食品業者が抱く調理や盛り付けに対する問題への配慮がなされていない。さらに、例示されている中皿や容器本体を形成する合成樹脂の耐熱性を考えると、通常の電子レンジ機能以上の高温な調理加熱への配慮がなされていない。 However, the above-mentioned prior art is specialized in solving the problem of reheating that consumers have after purchase, and does not give consideration to the problems of cooking and serving that retailers and food companies have in the manufacturing process. Further, considering the heat resistance of the synthetic resin forming the inner plate and the container body illustrated, consideration is not given to high-temperature cooking and heating beyond the normal microwave oven function.
惣菜や弁当を扱う小売業者や食品業者にとって食材を加熱調理するには、調理場（バックヤード）や調理人に対する作業コストがかさむだけではなく、加熱調理された高温の食材を小さめな中皿に盛り付けるため商品の品質に対する責任が大きい。このため、食材を加熱調理する工程及び加熱調理された食材を包装用容器に盛り付ける工程の見直しが求められている。 For retailers and food vendors who handle prepared foods and lunches, cooking ingredients not only increases the work cost for the kitchen (backyard) and the cook, but also puts the cooked hot ingredients in a small medium plate. There is a great responsibility for the quality of the product because it is served. Therefore, it is required to review the process of cooking the food and the process of serving the cooked food in the packaging container.
また、消費者にとって食材を電子レンジで温め直す行為は、食欲を低下しかねない。すなわち、電子レンジで温め直した食材は、本来の加熱調理直後の食材と比べて見た目も味も劣るばかりでなく、心情的に味気のない食事と感じさせてしまう恐れがある。このため、消費者に対して簡単かつ一手間かけた実感を抱かせ、食材としての商品価値を向上させる加熱調理の提供ニーズが高まっている。 Also, for consumers, the act of reheating ingredients in the microwave can reduce their appetite. That is, the foodstuffs that have been reheated in the microwave not only look and taste inferior to the foodstuffs that have just been cooked, but may also make the food feel emotionally bland. For this reason, there is an increasing need to provide cooked foods that give consumers a simple and time-consuming feeling and improve the commercial value of foodstuffs.
このような課題に対し、発明者等は小売業者や食品業者のバックヤードにも消費者のキッチンにも普及しているオーブンの利点に着目した。オーブンはワンタッチ操作かつ電子レンジより高温のため、加熱温度や加熱時間を設定変更すれば、多品種の食材の加熱調理を大量に行うことができる。実際、小売業者や食品業者では、食材の加熱調理にオーブンが活用される機会が増えている。 In response to these issues, the inventors focused on the advantages of ovens, which are widely used in the backyards of retailers and food companies as well as in consumer kitchens. Since the oven is a one-touch operation and the temperature is higher than that of the microwave oven, it is possible to cook a large amount of various kinds of ingredients by changing the heating temperature and heating time. In fact, retailers and food companies are increasingly using ovens to cook food.
しかしながら、オーブンでの加熱調理では、食材を耐熱性のコンテナや大きめのトレーに入れているため、調理後に食材を中皿に盛り付けなければならない。すなわち、食材を盛り付けた中皿をそのままオーブンに投入して加熱調理できれば、調理後の容器の移し変えが不要になるため、加熱調理された食材を包装用容器に盛り付ける工程を省くことができるはずである。 However, in cooking in an oven, the ingredients are placed in a heat-resistant container or a large tray, so the ingredients must be served on a medium plate after cooking. In other words, if the inner plate with the ingredients can be put into the oven as it is and cooked, it will not be necessary to transfer the container after cooking, so the step of placing the cooked ingredients in the packaging container should be omitted. Is.
このことから、発明者等はオーブンでの加熱調理に対応すると共に、別の食材が盛られた包装用容器と組み合わせた商品販売に適した中皿の使用に上述した課題を克服する活路を見出した。すなわち、小売業者や食品業者が抱える加熱調理に対する負担や消費者が抱く加熱調理に対する願望を軽減するには、中皿の使用方法の見直しが必要であることに気づいたのである。 From this, the inventors have found a way to overcome the above-mentioned problems in using a medium plate suitable for selling products in combination with a packaging container filled with other ingredients while supporting cooking in an oven. It was. In other words, they realized that it was necessary to review the usage of the middle plate in order to reduce the burden on retailers and food companies on cooking and the desire of consumers for cooking.
そこで、本発明の第一の目的は、商品販売前に手間のかかる食材の容器変更を省略する中皿の使用方法及び中皿を提供することにある。また、本発明の第二の目的は、商品販売後に食材の加熱調理の簡単な実行を可能にする中皿の使用方法及び中皿を提供することにある。 Therefore, a first object of the present invention is to provide a method of using a middle plate and a middle plate that eliminates the time-consuming change of the container of the food material before selling the product. A second object of the present invention is to provide a method of using a medium plate and a medium plate that enable easy execution of cooking of ingredients after the sale of a product.
すなわち、本発明による中皿の使用方法は、耐オーブン適性を有する熱可塑性樹脂製の中皿に食材を盛り付け、盛り付けられた食材を上記中皿ごと１５０〜２２０℃で加熱調理し、加熱調理された食材を上記中皿ごと別途内容物が盛られた容器本体に重ねることを含むことを特徴とする。 That is, in the method of using the inner plate according to the present invention, the foodstuffs are placed on the inner plate made of thermoplastic resin having oven resistance, and the prepared foodstuffs are cooked together with the above-mentioned middle plate at 150 to 220 ° C. and cooked. It is characterized by including stacking the above-mentioned ingredients together with the above-mentioned middle plate on a container body in which the contents are separately arranged.
また、加熱調理された食材を上記中皿ごと冷凍することを含むことが望ましい。 Further, it is desirable to include freezing the cooked food together with the above-mentioned middle plate.
また、消費者が、上記中皿が重ねられた上記容器本体を購入後、加熱調理された食材を上記中皿又は上記容器本体ごと温め直すことが望ましい。 Further, it is desirable that the consumer purchases the container body on which the middle plates are stacked, and then reheats the cooked foodstuffs together with the middle plate or the container body.
また、加熱調理に伴い収縮することにより上記容器本体に重なるように設計されていることが望ましい。 Further, it is desirable that the container body is designed to overlap with the container body by shrinking with cooking.
ここで、「耐オーブン適性を有する熱可塑性樹脂」とは、例えば、剛性があり耐衝撃性も高い結晶性ＰＥＴ（ＰＥＴ：Polyethylene Terephthalate、ポリエチレンテレフタレート）でもよい。「耐オーブン適性」とは、２２０℃での加熱における収縮率が５．０％以下、または１８０℃での加熱による収縮率が２．０％以下のいずれかの条件を満たしてもよい。 Here, the "thermoplastic resin having oven resistance" may be, for example, crystalline PET (PET: Polyethylene Terephthalate) having high rigidity and high impact resistance. “Oven resistance” may satisfy either the condition that the shrinkage rate by heating at 220 ° C. is 5.0% or less, or the shrinkage rate by heating at 180 ° C. is 2.0% or less.
「中皿」とは、発泡性素材、非発泡性素材、又は発泡性素材及び非発泡性素材が積層されたものでもよい。ここで、発泡性素材の見掛け密度は０．１〜０．７ｇ／ｃｍ３であってもよいし、非発泡性素材の見掛け密度は１．２〜１．４５ｇ／ｃｍ３であってもよい。 The "middle plate" may be a foamable material, a non-foamable material, or a laminated material of a foamable material and a non-foamable material. Here, the apparent density of foamed material may be a 0.1~0.7g / cm 3, an apparent density of the non-foaming material may be 1.2~1.45g / cm 3 ..
「食材」とは、調理されていないもの、一部調理（味付けや調理のための準備を含む）されているもの、又は単に焼いたり煮たり炊いたり蒸したりされているものでもよく、例えば、野菜類、肉類、魚類、米類、麺類、又はパン類に関するものでもよく、具体的には、グラタン、ハンバーグ、ラザニア、パエリア、又はキッシュといったメニューでもよい。「内容物」とは、「食材」のみならず、食材に関するもの（例えば、ドライアイス等の保冷剤や保温材）でもよい。 "Ingredients" may be uncooked, partially cooked (including seasoning and preparation for cooking), or simply baked, boiled, cooked or steamed, for example. It may be related to vegetables, meat, fish, rice, noodles, or bread, and specifically, it may be a menu such as gratin, hamburger, lasagna, paella, or kish. The "contents" may be not only "foodstuffs" but also foodstuffs (for example, a cold insulator such as dry ice or a heat insulating material).
「盛り付けられた食材」とは、加熱調理後に商品として販売可能な状態に盛り付けられた食材であることを意味してもよい。「加熱調理された食材」とは、加熱調理後に商品として販売可能な状態に調理された食材であることを意味してもよい。 The “arranged foodstuff” may mean that the foodstuff is arranged in a state where it can be sold as a product after cooking. The "heated foodstuff" may mean a foodstuff cooked in a state where it can be sold as a product after cooking.
「１５０〜２２０℃で加熱調理」する手段としては、一般的な加熱調理機でもよく、例えば、オーブン（スチーム機能を有するものを含む）、電子レンジ、又は圧力釜でもよい。１５０℃以下ではオーブン機能による加熱調理ができず、２２０℃以上では熱可塑性樹脂製の中皿が破損する恐れ（収縮率の急上昇や変色の危険性）があるからである。 The means for "cooking at 150 to 220 ° C." may be a general cooking machine, for example, an oven (including one having a steam function), a microwave oven, or a pressure cooker. This is because cooking cannot be performed by the oven function at 150 ° C. or lower, and the thermoplastic resin inner plate may be damaged at 220 ° C. or higher (risk of rapid increase in shrinkage rate or discoloration).
加熱調理された食材を中皿又は容器本体ごと「温め直す」とは、例えば、上述した一般的な加熱調理機で再加熱すること、湯煎すること、又は所定の蒸器で蒸すことでもよい。 “Reheating” the cooked foodstuff together with the inner plate or the container body may mean, for example, reheating with the above-mentioned general cooking machine, boiling in hot water, or steaming with a predetermined steamer.
「容器本体に重なる」とは、例えば、中皿のフランジ部が容器本体のフランジ部に引っ掛かり中皿が容器本体内で浮いている状態、容器本体内部に設けられた所定の段部に中皿の底部が載置されている状態、又は中皿が容器本体の底部の一部に載置されている状態にすることを示していてもよい。 “Overlapping the container body” means, for example, that the flange portion of the inner plate is caught by the flange portion of the container body and the inner plate is floating in the container body, and the inner plate is placed on a predetermined step portion provided inside the container body. It may be indicated that the bottom of the container is placed on the bottom of the container, or the inner plate is placed on a part of the bottom of the container body.
加熱調理に伴い「収縮する」とは、加熱調理前と比較して、中皿がわずかに小さくなることを意味してもよい。 "Shrinking" with cooking may mean that the inner plate is slightly smaller than before cooking.
本発明による中皿の使用方法は、食材を盛り付けた耐オーブン適性を有する熱可塑性樹脂製の中皿ごと１５０〜２２０℃で加熱調理した後、そのまま別途内容物が盛られた容器本体に中皿を重ねることにより、小売業者や食品業者の負担となる加熱調理された高温の食材を中皿に盛り付ける工程を省略することができる。すなわち、加熱調理された中皿上の食材は食事可能な状態であり、容器本体に重ねることで商品として販売可能な状態となるため、加熱調理後に食材の容器変更が不要となる。したがって、従来行われていた３つの作業工程（コンテナ内の食材を加熱調理する工程、加熱調理した食材を中皿に移し替える工程、食材が盛られた中皿を容器本体に重ねる工程）から、２つの作業工程（中皿内の食材を中皿ごと加熱調理する工程、加熱調理された食材と共に中皿を容器本体に重ねる工程）への改善が実現し、作業効率の向上が期待できる。 The method of using the inner plate according to the present invention is to cook the inner plate made of thermoplastic resin, which is suitable for oven-resistant food, at 150 to 220 ° C., and then put the inner plate on the container body in which the contents are separately arranged. By stacking the above, it is possible to omit the step of serving the cooked high-temperature ingredients on the inner plate, which is a burden on the retailer and the food supplier. That is, since the foodstuff on the cooked middle plate is in a state where it can be eaten and can be sold as a product by stacking it on the container body, it is not necessary to change the container of the foodstuff after cooking. Therefore, from the three work processes that have been conventionally performed (the process of cooking the ingredients in the container, the process of transferring the cooked ingredients to the inner plate, and the process of stacking the inner plate containing the ingredients on the container body), Improvements to two work processes (a process of cooking the ingredients in the middle plate together with the middle plate and a process of stacking the middle plate together with the cooked ingredients on the container body) are realized, and improvement in work efficiency can be expected.
また、加熱調理された食材を中皿ごと冷凍することにより、賞味期限が短めの惣菜や弁当のみならず賞味期限が長めの冷凍食品としても販売することができる。すなわち、冷凍保存（例えば、−２０℃）にも対応可能な中皿のため、加熱調理後に冷凍用の容器への移し替えが不要な分、高い作業効率を維持することができる。 Further, by freezing the cooked food together with the middle plate, it can be sold not only as a side dish or a bento with a short expiration date but also as a frozen food with a long expiration date. That is, since the medium plate can be stored frozen (for example, −20 ° C.), high work efficiency can be maintained because it does not need to be transferred to a freezing container after cooking.
また、食事の前に消費者は食材を温め直す手段を選択することもできる。例えば、中皿を容器本体から取り出し、中皿ごと１５０〜２２０℃の出力が可能な加熱調理機を使用すれば、食材の質（見た目や味や触感）は、通常の電子レンジで温め直したものよりも高いことが期待できるため、消費者に対して簡単かつ一手間かけた実感を抱かせることが期待できる。一方、食材の質より食事の時間を優先したい消費者は、容器本体ごと通常の電子レンジで食材を温め直すこともできる。 Consumers can also choose to reheat the ingredients before meals. For example, if the inner plate is taken out from the container body and a cooking machine capable of outputting 150 to 220 ° C for each inner plate is used, the quality of the ingredients (look, taste and texture) is reheated in a normal microwave oven. Since it can be expected to be higher than the one, it can be expected that consumers will feel that it is easy and time-consuming. On the other hand, consumers who want to prioritize meal time over the quality of food can reheat the food in a normal microwave oven together with the container itself.
また、加熱調理で中皿が収縮すると容器本体に重なる設計にすることにより、中皿と容器本体との重なり具合を最適化することができる。例えば、収縮後の中皿の外周が容器本体の内周より小さいと、中皿が容器本体内へ落下する危険性がある。一方、収縮後の中皿の内周が容器本体の内周と同じか大きいと、中皿が容器本体に重なりきらないため、ガタついたり蓋を装着できなかったりする恐れがある。したがって、加熱に伴う収縮率を考慮して中皿を設計することで、欠陥品の販売を未然に防ぐ効果が期待できる。 Further, by designing the inner plate to overlap the container body when the inner plate shrinks due to cooking, the degree of overlap between the inner plate and the container body can be optimized. For example, if the outer circumference of the inner plate after shrinkage is smaller than the inner circumference of the container body, there is a risk that the inner plate will fall into the container body. On the other hand, if the inner circumference of the inner plate after shrinkage is the same as or larger than the inner circumference of the container body, the inner plate does not completely overlap the container body, so that there is a risk of rattling or the lid cannot be attached. Therefore, by designing the inner plate in consideration of the shrinkage rate due to heating, the effect of preventing the sale of defective products can be expected.
図１〜図２を参照しつつ、本発明の一実施形態による中皿の使用方法及び中皿の特徴について説明する。図１は、小売業者や食品業者における中皿の使用の流れを示す。図２は、中皿を重ねた容器本体に蓋を装着した状態を示す。図３は、各々の内周に応じた容器本体に対する中皿の重なり状態を示す。
なお、図解の便宜上、想像線（二点鎖線）で描写しているところもある。
The method of using the inner plate and the features of the inner plate according to the embodiment of the present invention will be described with reference to FIGS. 1 and 2. FIG. 1 shows the flow of use of medium plates by retailers and food companies. FIG. 2 shows a state in which a lid is attached to a container body in which inner plates are stacked. FIG. 3 shows the overlapping state of the inner plate with respect to the container body according to each inner circumference.
For convenience of illustration, some lines are drawn with imaginary lines (dashed-dotted lines).
まず、図１を参照しつつ、中皿の使用方法の一例の概要を説明する。 First, an outline of an example of how to use the inner plate will be described with reference to FIG.
図１に示すように、中皿の使用方法の一例としては、耐オーブン適性を有する熱可塑性樹脂製の中皿１に食材Ｆを盛り付け、盛り付けられた食材をこの中皿ごと１５０〜２２０℃で加熱調理し、加熱調理された食材をこの中皿ごと別途内容物Ｘが盛られた容器本体２に重ねてもよい。 As shown in FIG. 1, as an example of how to use the middle plate, foodstuff F is placed on a middle plate 1 made of a thermoplastic resin having oven resistance, and the served foodstuff is placed at 150 to 220 ° C. together with the middle plate. The cooked food may be placed on the container body 2 in which the contents X are separately arranged together with the middle plate.
また、加熱調理された食材Ｆを中皿１ごと冷凍してもよい。 Further, the cooked food material F may be frozen together with the middle plate 1.
また、消費者が、中皿１が重ねられた容器本体２を購入後、加熱調理された食材Ｆを中皿１又は容器本体２ごと温め直してもよい。 Further, the consumer may reheat the cooked food material F together with the middle plate 1 or the container body 2 after purchasing the container body 2 on which the middle plate 1 is stacked.
また、中皿１が、加熱調理に伴い収縮することにより容器本体２に重なるように設計されていてもよい。 Further, the middle plate 1 may be designed so as to overlap the container main body 2 by shrinking with cooking.
ここで、図２を参照しつつ、中皿、容器本体、及び蓋体の詳細を説明する。 Here, the details of the inner plate, the container body, and the lid will be described with reference to FIG.
中皿１は、水平な机上に載置した状態における平面視略円形状で、食材が盛り付けられる中皿底部１１と、この中皿底部の周縁から上方に立ち上がっている中皿側壁部１２と、この中皿側壁部の上端で形成される開口縁から外方に延出している中皿フランジ部１３とを少なくとも備えていてもよい。
なお、中皿１は、平面視略矩形状や楕円形状でもよく、各部の形状や寸法に限定はなく、例えば、縦×横×高さの寸法は８８〜１８５ｍｍ×８８〜１８５ｍｍ×３０〜４７ｍｍ、厚みは０．１〜１．０ｍｍ、より好ましくは０．３〜０．６ｍｍ、容量は１８５〜３５０ｃｃでもよく、業務用であれば縦×横×高さの寸法は２０〜５０ｃｍ×２０〜５０ｃｍ×１〜７ｃｍ、厚み０．４〜１．５ｍｍでもよいが、これに限定はされることはない。中皿１の内周（特に、容器本体２と重なる部分の内周）は、加熱調理に伴う収縮率を考慮し、少なくともこの容器本体の内周より大きめに成型してもよい。
The middle plate 1 has a substantially circular shape in a plan view when placed on a horizontal desk, and has a middle plate bottom portion 11 on which foodstuffs are arranged, a middle plate side wall portion 12 rising upward from the peripheral edge of the middle plate bottom portion, and the like. At least the inner plate flange portion 13 extending outward from the opening edge formed at the upper end of the inner plate side wall portion may be provided.
The inner plate 1 may have a substantially rectangular shape or an elliptical shape in a plan view, and the shape and dimensions of each part are not limited. For example, the dimensions of length × width × height are 88 to 185 mm × 88 to 185 mm × 30 to 47 mm. The thickness is 0.1 to 1.0 mm, more preferably 0.3 to 0.6 mm, the capacity may be 185 to 350 cc, and for commercial use, the dimensions of length × width × height are 20 to 50 cm × 20 to. It may be 50 cm × 1 to 7 cm and a thickness of 0.4 to 1.5 mm, but is not limited thereto. The inner circumference of the middle plate 1 (particularly, the inner circumference of the portion overlapping the container main body 2) may be molded to be at least larger than the inner circumference of the container main body in consideration of the shrinkage rate due to cooking.
中皿１の素材は、結晶化ポリエチレンテレフタレート（Ｃｒｙｓｔａｌｌｉｚｅｄ ＰＥＴ、以下、「Ｃ‐ＰＥＴ」ともいう）でもよい。Ｃ‐ＰＥＴは、耐オーブン適性に優れており、周辺の温度が融点（２５０℃）に近づいても変形し難いため、オーブンや高温機能を有する電子レンジでの使用にも向いている。
なお、Ｃ‐ＰＥＴを原料として耐オーブン適性を有する包装用容器を成型するためには、加熱金型の温度を１６９〜２００℃まで、養生時間を３秒以上としてもよい。高温にさらすことにより、冷却・固定後の結晶化温度を高めるためである（通常のＰＥＴの耐熱温度は７０〜８０℃で、そのための成型温度は６５℃である）。
The material of the middle plate 1 may be crystallized polyethylene terephthalate (Crystallized PET, hereinafter also referred to as “C-PET”). C-PET has excellent oven resistance and is not easily deformed even when the ambient temperature approaches the melting point (250 ° C.), so that it is also suitable for use in an oven or a microwave oven having a high temperature function.
In order to mold a packaging container having oven resistance using C-PET as a raw material, the temperature of the heating mold may be 169 to 200 ° C. and the curing time may be 3 seconds or more. This is to raise the crystallization temperature after cooling and fixing by exposing to a high temperature (normal PET has a heat resistant temperature of 70 to 80 ° C., and a molding temperature for that purpose is 65 ° C.).
中皿１を構成するＣ−ＰＥＴの結晶化度について特に制限はないが、２５〜３５％が好ましく、３０〜３５％がより好ましい。こういった構成によれば、１５０〜２２０℃で加熱調理された際に、中皿１を構成するＣ−ＰＥＴの収縮率を低減することができる。ここで、加熱調理された後の中皿を構成するＣ−ＰＥＴの結晶化度は４５％以下が好ましく、３６〜４５％がより好ましい。結晶化度が４５％を超えると収縮率が極端に大きくなったり、変色してしまったりすることが懸念される。なお、Ｃ−ＰＥＴの結晶化度は以下のように比重から算出することができる。 The crystallinity of C-PET constituting the middle plate 1 is not particularly limited, but is preferably 25 to 35%, more preferably 30 to 35%. According to such a configuration, the shrinkage rate of C-PET constituting the middle plate 1 can be reduced when cooked at 150 to 220 ° C. Here, the crystallinity of C-PET constituting the inner plate after cooking is preferably 45% or less, more preferably 36 to 45%. If the crystallinity exceeds 45%, there is a concern that the shrinkage rate may become extremely large or the color may change. The crystallinity of C-PET can be calculated from the specific gravity as follows.
まず、試料の冷結晶化熱量と融解熱量とを測定する。ここで、冷結晶化熱量および融解熱量は示差走査熱量測定法によることが望ましい。
示差走査熱量測定法では、測定資料と標準品とのヒーターが独立に作動し、定速加熱の過程で両者間に温度差が生じると、どちらかの熱量の増加又は抑制機構が自動的に働いてこれを打ち消すので、この熱流速度差が直線記録させるようになっている。
結晶化度は、理論的には次の数式に従って計算される。
（モル当たりの融解熱量−モル当たりの冷結晶化熱量）÷完全結晶ＰＥＴのモル当たりの融解熱量×１００＝結晶化度（％）
ここで、完全結晶ＰＥＴのモル当たりの融解熱量は、高分子データハンドブック（培風館発行）によれば、２６．９ＫＪとされているので、これを使用することとする。
First, the calorific value of cold crystallization and the calorific value of melting of the sample are measured. Here, it is desirable that the amount of heat for cold crystallization and the amount of heat for melting are measured by the differential scanning calorimetry method.
In the differential scanning calorimetry method, the heaters of the measurement data and the standard product operate independently, and when a temperature difference occurs between the two in the process of constant speed heating, either of the heat quantity increase or suppression mechanisms automatically works. Since this is canceled out, this heat flow velocity difference is recorded in a straight line.
The crystallinity is theoretically calculated according to the following formula.
(Chemical heat of fusion per mole-Cold crystallization heat per mole) ÷ Heat of fusion per mole of perfect crystal PET x 100 = Crystallinity (%)
Here, the amount of heat of fusion per mole of perfect crystal PET is 26.9 KJ according to the Polymer Data Handbook (published by Baifukan), so this will be used.
容器本体２は、水平な机上に載置した状態における平面視略円形状で、食材が盛り付けられる本体底部２１と、この本体底部の周縁から上方に立ち上がっている本体側壁部２２と、この本体側壁部の上端で形成される開口縁から外方に延出している本体フランジ部２３とを少なくとも備えていてもよい。
なお、容器本体２は、平面視略矩形状や略楕円形状でもよく、中皿１を内部に重ねられる容量があれば、各部の形状や寸法に限定はない。
The container main body 2 has a substantially circular shape in a plan view when placed on a horizontal desk, and has a main body bottom 21 on which foods are arranged, a main body side wall 22 rising upward from the peripheral edge of the main body bottom, and the main body side wall. It may include at least a main body flange portion 23 extending outward from the opening edge formed at the upper end of the portion.
The container body 2 may have a substantially rectangular shape or a substantially elliptical shape in a plan view, and the shape and dimensions of each part are not limited as long as the inner plate 1 has a capacity to be stacked inside.
中皿１は、容器本体２の開口に対して中皿底部１１から挿入され、中皿フランジ部１３が本体フランジ部２３に引っ掛かり、この中皿が容器本体内で浮いている状態で容器本体に重なってもよい。このとき、図３（ａ）に示すとおり、中皿１の中皿側壁部１２における最上端の内周が、容器本体２の本体側壁部２２における最上端の内周よりわずかに小さいと、この中皿が容器本体内にちょうど収まる。一方、図３（ｂ）に示すとおり、中皿側壁部１２の最上端の内周が、容器側壁部２２の最上端の内周より小さすぎると、この中皿が容器本体内に落ちてしまう恐れがある。さらに、図３（ｃ）に示すとおり、中皿側壁部１２の最上端の内周が、容器側壁部２２の最上端の内周より同じか大きいと、この中皿が容器本体内に重なりきらないため、ガタついたり傾いたりしてしまう恐れがある。 The middle plate 1 is inserted from the bottom of the middle plate 11 into the opening of the container body 2, the flange portion 13 of the middle plate is hooked on the flange portion 23 of the main body, and the inner plate is floated in the main body of the container. It may overlap. At this time, as shown in FIG. 3A, if the inner circumference of the uppermost end of the middle plate side wall portion 12 of the middle plate 1 is slightly smaller than the inner circumference of the uppermost end of the main body side wall portion 22 of the container body 2, this The inner plate just fits inside the container body. On the other hand, as shown in FIG. 3B, if the inner circumference of the uppermost end of the inner plate side wall portion 12 is too smaller than the inner circumference of the uppermost end of the container side wall portion 22, the inner plate falls into the container body. There is a fear. Further, as shown in FIG. 3C, when the inner circumference of the uppermost end of the inner plate side wall portion 12 is the same as or larger than the inner circumference of the uppermost end of the container side wall portion 22, the inner plate may overlap in the container body. Since there is no such thing, there is a risk of rattling or tilting.
蓋体Ｃは、中皿１の上方から、中皿フランジ部１３及び本体フランジ部２３に外嵌合する形状でもよい。
なお、蓋体Ｃは、トップシール用蓋材でもよく、中皿又は容器本体のフランジ部分に接着して密閉することにより、短時間で簡単に食材を包装できる上、ラップ包装や成型された蓋材の使用時よりも密閉性が高いため、食品の保存期間の長期化が実現する。
The lid body C may have a shape that is externally fitted to the middle plate flange portion 13 and the main body flange portion 23 from above the inner plate 1.
The lid C may be a lid material for a top seal, and by adhering to the inner plate or the flange portion of the container body and sealing the lid body C, foodstuffs can be easily wrapped in a short time, and a wrap packaging or a molded lid can be used. Since the airtightness is higher than when the material is used, the shelf life of food can be extended.
次に、図１を参照しつつ、中皿の使用方法の詳細を説明する。 Next, the details of how to use the inner plate will be described with reference to FIG.
まず、食品業者のバックヤードにて、所定の食材Ｆを中皿１に盛り付け、この中皿の各々をスチームコンベクションオーブン（以下、単に「オーブン」ともいう。）に投入してもよい（工程１）。盛り付け方としては、加熱調理後に商品販売できる状態でもよい。オーブンには、食材Ｆに適した加熱温度や時間が設定してもよいが、食材の種類や分量に応じて１５０〜２２０℃の範囲で調整してもよい。加熱調理終了後、オーブンから取り出した中皿１の各々を、別の食材Ｆが盛られた容器本体２の上から挿入するように重ね合わせてもよい（工程２）。このとき、中皿１のうち容器本体２と近接するフランジ部上端の外周が、加熱調理に伴い収縮し、容器本体２の開口縁の内周よりわずかに小さくなったため、重なり具合が程よい。また、加熱調理後の中皿１は高熱を帯びている恐れもあり、必要に応じて取り出し用の治具を用いたり、中皿に取っ手を設けて、高熱を帯びている部分を直に触れることないように形状を工夫するなどしてもよい。例えば、取っ手部分またはフランジ部分を発泡性素材で構成してもよいし、別途耐熱性素材をコーティングするなどしてもよい。 First, at the backyard of a food supplier, a predetermined ingredient F may be placed on a middle plate 1 and each of the middle plates may be placed in a steam convection oven (hereinafter, also simply referred to as “oven”) (step 1). ). As a method of serving, the product may be in a state where it can be sold after cooking. The oven may be set to a heating temperature and time suitable for the food material F, but may be adjusted in the range of 150 to 220 ° C. depending on the type and amount of the food material. After the cooking is completed, each of the inner plates 1 taken out from the oven may be stacked so as to be inserted from above the container body 2 in which another ingredient F is placed (step 2). At this time, the outer circumference of the upper end of the flange portion of the middle plate 1 close to the container main body 2 contracts with cooking and becomes slightly smaller than the inner circumference of the opening edge of the container main body 2, so that the degree of overlap is moderate. In addition, the middle plate 1 after cooking may be hot, so if necessary, use a jig for taking out or provide a handle on the middle plate to directly touch the hot part. You may devise the shape so that it does not happen. For example, the handle portion or the flange portion may be made of a foamable material, or may be separately coated with a heat-resistant material.
このように、本発明の一実施形態による中皿の使用法によれば、食材Ｆを盛り付けた耐オーブン適性を有する熱可塑性樹脂製の中皿１ごと１５０〜２２０℃に加熱できるオーブンで加熱調理した後、そのまま別途内容物Ｘが盛られた容器本体２にこの中皿を重ねることにより、小売業者や食品業者の負担となる加熱調理された高温の食材を中皿に盛り付ける工程を省略することができる。すなわち、加熱調理された中皿１上の食材はそのまま食事可能な状態であり、容器本体２に重ねることで商品として販売可能な状態となるため、加熱調理後に食材の容器変更が不要となる。したがって、従来行われていた３つの作業工程（コンテナ内の食材を加熱調理する工程、加熱調理した食材を中皿に移し替える工程、食材が盛られた中皿を容器本体に重ねる工程）から、２つの作業工程（中皿１内の食材をこの中皿ごとオーブンで加熱調理する工程、加熱調理された食材Ｆと共に中皿１を容器本体２に重ねる工程）への改善が実現し、作業効率の向上が期待できる。 As described above, according to the usage of the inner plate according to the embodiment of the present invention, each of the inner plates made of thermoplastic resin having the food resistance F and having the food resistance F is cooked in an oven that can be heated to 150 to 220 ° C. After that, by stacking this inner plate on the container body 2 in which the contents X are separately arranged, the step of serving the cooked high-temperature ingredients, which is a burden on the retailer and the food supplier, on the inner plate can be omitted. Can be done. That is, the foodstuff on the cooked middle plate 1 is in a state where it can be eaten as it is, and can be sold as a product by stacking it on the container body 2, so that it is not necessary to change the container of the foodstuff after cooking. Therefore, from the three work processes that have been conventionally performed (the process of cooking the ingredients in the container, the process of transferring the cooked ingredients to the inner plate, and the process of stacking the inner plate containing the ingredients on the container body), Improvements to two work processes (a process of cooking the ingredients in the middle plate 1 together with the middle plate in an oven, and a process of stacking the middle plate 1 on the container body 2 together with the cooked ingredients F) have been realized, and the work efficiency has been realized. Can be expected to improve.
また、加熱調理で中皿１が収縮すると容器本体２に重なる設計にすることにより、この中皿と容器本体との重なり具合を最適化することができる。例えば、収縮後の中皿１の外周が容器本体２の内周より小さいと、この中皿がこの容器本体内へ落下する危険性がある。一方、収縮後の中皿１の内周が容器本体２の内周と同じか大きいと、この中皿がこの容器本体に重なりきらないため、ガタついたり蓋体Ｃを装着できなかったりする恐れがある。したがって、加熱に伴う収縮率を考慮して中皿を設計することで、欠陥品の販売を未然に防ぐ効果が期待できる。 Further, by designing the inner plate 1 to overlap with the container main body 2 when the inner plate 1 shrinks due to cooking, the degree of overlap between the inner plate and the container main body can be optimized. For example, if the outer circumference of the inner plate 1 after shrinkage is smaller than the inner circumference of the container body 2, there is a risk that the inner plate will fall into the container body. On the other hand, if the inner circumference of the inner plate 1 after contraction is the same as or larger than the inner circumference of the container body 2, the inner plate does not completely overlap the container body, so that there is a risk of rattling or the lid C cannot be attached. There is. Therefore, by designing the inner plate in consideration of the shrinkage rate due to heating, the effect of preventing the sale of defective products can be expected.
１ 中皿
２ 容器本体
Ｆ 食材
1 Medium plate 2 Container body F Ingredients
Claims (6)
耐オーブン適性を有する熱可塑性樹脂製の中皿に食材を盛り付け、
盛り付けられた食材を前記中皿ごと１５０〜２２０℃で加熱調理し、
加熱調理された食材を前記中皿ごと別途内容物が盛られた容器本体に重ねる
ことを含むことを特徴とする中皿の使用方法。 By retailers and food vendors
Place the ingredients on a thermoplastic resin inner plate that is suitable for oven resistance.
Cook the served ingredients together with the middle plate at 150-220 ° C.
A method of using a middle plate, which comprises stacking the cooked ingredients together with the middle plate on a container body in which the contents are separately placed.
盛り付けられた食材を前記中皿ごと１５０〜２２０℃で加熱調理し、
加熱調理された食材を前記中皿ごと別途食材が盛られた容器本体に重ねる
ことを含むことを特徴とする中皿の使用方法。 Place the ingredients on a thermoplastic resin inner plate that is suitable for oven resistance.
Cook the served ingredients together with the middle plate at 150-220 ° C.
A method of using a middle plate, which comprises stacking the cooked ingredients together with the middle plate on a container body in which the ingredients are separately placed.
盛り付けられた食材を前記中皿ごと１５０〜２２０℃で加熱調理し、
加熱調理された食材を前記中皿ごと別途内容物が盛られた容器本体に重ねることで商品として販売可能な状態にする
ことを含むことを特徴とする中皿の使用方法。 Place the ingredients on a thermoplastic resin inner plate that is suitable for oven resistance.
Cook the served ingredients together with the middle plate at 150-220 ° C.
A method of using a middle plate, which comprises stacking the cooked ingredients together with the middle plate on a container body in which the contents are separately placed so that the food can be sold as a product .
ことを含むことを特徴とする請求項１乃至３のいずれか一項に記載の中皿の使用方法。 The method for using the middle plate according to any one of claims 1 to 3, wherein the cooked food material is frozen together with the middle plate.
加熱調理された食材を前記中皿又は当該容器本体ごと温め直す
ことを含むことを特徴とする請求項１乃至４のいずれか一項に記載の中皿の使用方法。 After the consumer purchases the container body on which the inner plate is stacked,
The method for using the middle plate according to any one of claims 1 to 4, wherein the cooked food material is reheated together with the middle plate or the container body.
加熱調理に伴い収縮することにより前記容器本体に重なるように設計されている
ことを特徴とする中皿。 Used in the method of using the inner plate according to any one of claims 1 to 3,
A middle plate characterized in that it is designed so as to overlap the container body by shrinking with cooking.
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