JPH01262747A - Package for microwave heating of prepared food and heating method - Google Patents

Abstract

PURPOSE: To obtain the package which is provided with excellent texture, scent, etc., by microwave heating and is adequate for production of bread, etc., by forming a upper web part laminated with a sensitive layer having specific surface resistance and a lower web part having a metallic foil layer to a bag form. CONSTITUTION: The sensitive layer 16 of a stainless steel, etc., which have surface resistivity of 50 to 1,000Ω/(inch)<2> is adhered by sputtering on a film 15 consisting of polyester, etc., and the paper web 18 is laminated by an adhesive layer 17 thereon to form the upper web 19. An adhesive high polymer (e.g.; polyethylene, etc.) is extruded on the other paper web 11 to form a layer 12. The metallic foil 13 consisting of aluminum, etc., is then adhered thereon and further, the layer 14 of a high-polymer material is adhered thereon to form the lower web 21. The upper web is adhered to ends 10a, 10b, 10c, by which the bag 10 is obtd.

Description

DETAILED DESCRIPTION OF THE INVENTION (Field of Industrial Application) The present invention relates to a package for microwave heating of manufactured foods, particularly bread and similar manufactured foods (hereinafter referred to as bread manufactured foods), and a heating method thereof.

(Technical background) Recently, microwave ovens have been widely used by housewives and others to heat various manufactured foods, but due to a defect in the microwave oven cooking signal, partially baked or frozen bread cannot be heated using microwaves. It may not be possible to produce bread products whose appearance and sensory qualities are equivalent to or sufficiently similar to those baked in conventional gas or electronic ovens. For example, when stored dough, such as French loaf, is placed in a microwave oven and the microwave energy of the oven is applied, the manufactured food product substantially disintegrates in about 10 seconds or so. The bread is sticky in the center, with hard spots throughout and hard edges. If you put the same type of manufactured food in a microwave oven while it's still frozen, pretty much the same thing will happen. 750
In a W (Watt) oven, after 17 seconds, the manufactured food product becomes sticky in the center and hard and dry at the edges.

The following problems existed before the present invention was made. That is, how to heat bread in a microwave oven to produce a finished product that has the texture, aroma, and taste of freshly baked bread.

(Problems to be Solved) A first object of the present invention is to improve bread products by heating baked products in a wholly or partially baked state and/or frozen state in a microwave oven. An object of the present invention is to provide a new and unique heating package used in the production of a heating package and a method for heating the same.

Another object is to prepare baked goods with improved texture, aroma and taste by heating the baked goods in a wholly or partially baked and/or frozen state in a microwave oven. The goal is to make it possible to manufacture.

It is a further object to provide a unique packaging in the form of a bag for retaining a bakery product during the application of microwave energy to the packaging and its contents in a microwave oven. .

Yet another object is to provide a manufactured food product that is heated in a microwave oven and has a crunchy bottom without any sticky or hard parts in the bread filling.

The above and other objects of the invention will be better understood from the description thereof, taken together with the accompanying drawings showing preferred embodiments.

EXAMPLE In this example, a concept based on principles manifested in what is known as the "Salisbury Screen" is utilized. Simply put, this concept is based on the idea that if a conductive layer in the form of a backing plate is placed at a distance of 18 wavelengths from the resistive sheet, i.e., a sheet with predetermined electrical properties, the conductive layer will pass through the resistive layer. The advantage is to form a mechanism that absorbs and traps all the energy generated between these two layers. A more detailed discussion of this phenomenon can be found in John D. Kraus, published by McGraw-Hill Book Company, Inc., 1953.
It is described in "Electromagnetic Tour", Chapter 10, pp. 407-410.

When heating a partially baked or frozen bread product, the product should be exposed to microwaves for a sufficiently long period of time and controlled so that some sides are browned or crispy. At the same time, it is essential to shield the manufactured food to avoid sticky or hard parts.

The inventors have described above using packaging media in suitable combinations with partially baked or frozen baked goods having an average thickness of about 1 to 3 inches (2.45 to 7.35 cm). It has now been discovered that a type of "Salisbury screen" can be obtained which is effective in preparing microwave-cooked products, such as those having the desired quality.

Packaging bodies suitable for the above purpose are disposable and inexpensive;
For example, it is possible to place the above-mentioned baked goods in a microwave oven operated at about 2.45 gigahertz (GH2) to brown and crisp the manufactured goods, so that they are not sticky and have hard parts. It can be taken out in a state that does not contain bread, and can have the aroma and texture of freshly baked bread.

A bag for packaging a bread product to be heated, as will be described in detail later, is formed to include a portion made of conductive metal foil that reflects microwave energy so that the microwave energy does not pass through, and " The electrically resistive layer is formed to include a portion of the electrically resistive layer through which heat-up or microwave energy is transmitted. In practice, the bag of the invention “
Salisbury Screen (5alisbury 5c)
reen )" forming a cavity bounded by the bag or pouch that captures microwave energy entering the bag or pouch and reflects substantially all of the energy inward to produce the desired uniform microwave energy. It has the effect of forming a pattern.

In FIG. 1, the bag 10 of the present invention has three ends 10a, 10 with bottom or lower web 21 and upper web 19.
b and 10c are bonded together. As seen in FIGS. 3 and 4, bottom web 21 is formed by extruding hot polyethylene onto paper web 11 to form layer 12 in a known manner. It will be appreciated that other adhesive polymeric materials, such as polyethylene terephthalate, may be used for such purposes. A foil 13 made of aluminum or other metal is then applied and adhered to the adhesive layer 12 in a known manner. Another layer 14 of a polymeric material such as polyethylene is applied over the open surface of the metal foil 13 and adhered thereto in a known manner. The paper used as the constituent layers of the bottom web and the top web, which will be described in detail below, is for food paper storage of the type used to form bags.

In FIG. 4 a cross-section of the bottom web 21 of the bag 10 is shown. A paper layer 11 is formed on the outside of the bottom web 21, an adhesive layer 12 such as polyethylene is adhered to the layer 11, and an aluminum or other metal foil 13 is attached to the layer 12.
and on the other side of the metal foil 13 a heat-bonded polyethylene layer 14 is formed, the whole forming the bottom web 21 of the bag 10.

The upper web 19 shown in FIG. 5 constitutes the other half of the bag 10. The upper web 19 consists of a paper web 18 forming the outer part of the bag 10, a film 15 of polyester or similar material to which is sputtered an adhesive layer 17 and a sensitive layer 16 attached to the surface of the paper web 18. Ru. Sensitive layer 16 is formed from stainless steel, preferably 5S316, and has a surface resistance of approximately 50-1000 Ω.
/(inch)'', preferably about 200 to 300 Ω/(inch)''. Polyester film 15 forms the inner part of upper web 19. The top web 19 configured in this way together with the bottom web 21 on the opposite side form the bag 1 of the present invention.
form 0.

the ends 10a of both webs 19 and 21 forming the bag 10;
10b and 10c are easily separated by any suitable method, such as heat sealing. In this way, the bag lO
The package is designed to be easily opened so that the bread product stored therein can be easily taken out after baking.

In using the present invention, the bakery food loaf contained within the bag 10 is placed with its bottom facing upwards, i.e., the bag IO
It is important that the metal foil 13 is placed away from the portion that includes the metal foil 13. When a loaf is stuffed into a bag with a plurality of through holes 23 in the upper part of the bag and placed in an oven so that the bottom of the loaf faces the top of the oven, the food product is ready in about 1 minute and 45 seconds. This manufactured food product has a browned, crunchy bottom and is visually delicious and has the smooth texture and aroma of freshly baked bread. The metal foil or layer 13 described above is preferably made of aluminum and has a thickness of approximately 0.00035 inches (approximately 0.00035 inches).
It has a thickness of about 0.089 cm).

The size and number of through holes 23 provided throughout the upper web 19 of the bag IO are appropriately set so that steam emitted from the bread when heated in the oven can escape. End toa on polyester film, 10
The heat seal layer applied with b and lOC may be of the type sold by DuPont under the trade designation Mylar OL. The advantage of the above-mentioned edges is that although polyethylene does not adhere very well to amorphous polyester, this adhesion allows the bag to be easily opened to remove the contents of the bag without burning the user's hands, making it a secure packaging. This is sufficiently favorable for the formation of what is known as . Each corner of bag 10 is preferably rounded as shown in FIG.

Although the invention has been described in accordance with a preferred embodiment, it is intended that the invention encompasses all embodiments falling within the scope of the inventive concept. The invention applies in particular to bakery products, but is not limited to other bakery products, such as biscuits, pizza bread, kutskii, fish sticks,
It can be used to make chicken nuggets, etc.

In this case, these manufactured foods are packed into bags with the above-mentioned size.

[Brief explanation of the drawing]

FIG. 1 is a perspective view of an embodiment of a bag designed according to the present invention, FIG. 2 is a perspective view of the bag shown in FIG. 3-3 longitudinal cross-sectional view of the bag, Figure 4 is the 3rd
FIG. 5 is a sectional view taken along line 5--5 of the laminate forming the bottom web of the bag shown in FIG. 3; FIG. DESCRIPTION OF SYMBOLS 10... Bag (packaging body of this invention), 10a, 10b, 10cm... End part, 11... Paper web (outer layer), 12... Adhesive layer (polyethylene layer), 13... Metal foil , 14...polymer material (polyethylene) layer, 15...
Polyester layer, 16... Sensitive layer (stainless steel), l7...
- Polymer material film, 18... Paper web (outer layer), 19... Upper web portion, 21... Bottom (lower) web portion, 23... Through hole. Patent Applicant: Deposition Technology Inc. Representative: Patent Attorney: Aoyama Aoyama
(No change in content) Procedural amendment letter Mr. Eigen, Commissioner of the Patent Office, 2011, 3 F+ 23
[-1. Name of the invention 52. Package for microwave heating of prepared food and its heating method 3. Relationship with the case of the person making the amendment Patent applicant name: Devojin Yong Technology Inc. 4. Agent address: 540 2-1-61-6, Chuo-ku, Osaka City, Osaka Prefecture, Subject of amendment: Power of attorney, Column 7 of the representative of the patent applicant in the application, Contents of amendment 1. Submit the power of attorney and its translation as attached. ■Submit the application form with the applicant's representative column correctly filled out as attached. ■I will submit the engravings of Figures 1 to 5 as attached (there are no substantial changes). that's all

Claims (1)

Claims: 1. A package of baked goods having a thickness of about 1 to 3 inches to be heated in a microwave oven operating at about 2.45 gigahertz, the package comprising: The bag is composed of a web portion and a lower web portion, and the upper web portion has an outer layer of paper fixed to the polymeric material film via an adhesive layer, and has an outer layer of paper attached to at least one surface of the polymeric material film. 50~1000Ω/(
It is a laminate consisting of a sputter-deposited sensitive layer made of stainless steel having a surface resistance of 2 inches), and the lower web portion consists of an outer layer of paper, a layer of polymeric material fixed to the outer layer, and a layer of polymeric material fixed to the outer layer. A laminate consisting of a metal foil layer fixed to one layer and a polymer material layer fixed to the other side of the metal foil layer, and the bag is formed by sealing the ends of the lower web portion and the upper web portion. A packaging body characterized by: 2. The package according to item 1, wherein the adhesive layer of the upper web portion is made of thermal polyethylene. 3. The package according to item 1, wherein the metal foil is aluminum. 4. The package of item 3, wherein the metal foil has a thickness of at least 0.00035 inches. 5. The package according to item 1, wherein the polymeric material film has a coating made of a heat-sealable material. 6. The package according to item 1, which is inserted into the bread product with the bottom facing upward and facing the upper web portion. 7. Provide multiple through holes of appropriate size in the upper web part,
2. The package according to claim 1, wherein the through-holes allow steam released from the bread product in the package when heated in a microwave oven. 8. A package of partially baked or frozen baked goods about 1 to 3 inches thick to be heated in a microwave oven, said package consisting of an upper web portion and a lower web portion. The upper web portion has a resistance of about 50 to 1000 Ω/(inch)^.
The lower web portion comprises a laminate comprising a layer of a polymeric material film onto which a sensitive layer of stainless steel having a surface resistance of 2 is sputtered, the lower web portion comprising a layer of conductive microwave reflective material. A packaging body characterized by: 9. The conductive microwave reflective material layer has a thickness of at least 0.
．． 9. The package of claim 8, having a diameter of 00035 inches. 10. In heating the baked goods in a microwave oven operating at about 2.45 gigahertz, the baked goods shall have a partially baked or frozen thickness of about 1 to 3 inches, and ~1000Ω/
an upper web portion consisting of a laminate comprising a layer of polymeric material film onto which a sensitive layer of stainless steel having a surface resistance of (inch)^2 is sputtered; and a laminate comprising a layer of conductive microwave reflective material. forming a bag for accommodating the bread product with the configured lower web portion, inserting the bread product into the bag and placing the bag with the upper web portion facing upward in a microwave oven; A method for heating bread products, comprising heating the bread products in the bag in the microwave oven. 11. Including an operation of placing the bread product in the package and heating it in a microwave oven for about 1 minute and 45 seconds.
The method according to item 10. 12. The method according to item 10, wherein the bread product is housed in the package with the bottom facing upward and facing the upper web portion of the package.