JPH02215337A - Roasting method for bakery product with microwave oven - Google Patents

Abstract

PURPOSE: To provide a bakery product that can be baked to brown in a microwave oven together with a package by putting the dough of the bakery product into a packaging member, providing suitable spaces above and by the side of the dough, arranging a microwave absorbing material at an upper section and packaging the product in prescribed shape. CONSTITUTION: A dough piece 10 (incompletely baked piece is available as well) of the bakery product is put into the molded packaging member. Then, one part of an upper section 14 of the packaging member at least containing a material 9 (barium titanate, for example) for absorbing the radio waves of microwaves and changing them to heat. Further, the upper section 14 is formed so that the generated heat can be guided onto the dough piece 10 directly or after being reflected. Moreover, the inside surface of the upper section 14 is constituted away from the upper and side surfaces of the dough piece 10 just for a preset minimum distance before and during a working cycle for baking the dough piece 10. When a consumer is to eat this bakery product, it is baked in the microwave oven together with the package and simultaneously colored in brown.

Description

DETAILED DESCRIPTION OF THE INVENTION [Field of Industrial Application] The present invention relates to packaging materials for bakery products, and also relates to packaging materials for bakery products, and also to baking products using microwave radiant energy within such packaging materials. The present invention relates to a method of roasting baked goods that have not been baked or are incompletely baked.

Furthermore, the present invention relates to a packaging material for unbaked or incompletely baked bakery items, which packaging material utilizes microwave radiant energy as a heating source for baking. The aim is to completely roast the item within the packaging material. Additionally, microwave energy is used as a means for baking and browning the article, browning its surface at the same time as baking.

[Prior Art] A number of specialized packaging materials have been developed for microwave cooking of foods. Many of these specialized packaging materials are for frozen food and frozen pizza preparations. These are common ready-to-eat foods that consumers can prepare and eat immediately.

However, no design has been found for packaging materials that utilize microwave radiant energy, especially for baking kutskies and other individually sold bakery products.

There are various US patents for packaging for microwave cooking of certain foods, such as US Patent No. 4.703.
．． No. 148 describes the use of heating plates both at the top and at the bottom in packaging for cooking fish. The purpose of this patent is to not only heat the fish to cooking temperature, but also to brown the outside surface of the fish.

A related patent is U.S. Pat. No. 4,626,641, which describes a box for baking pies. This box has a flat microwave absorbing surface that can be heated with microwave radiant energy. This hot top surface allows the top crust of the pie to brown and bake.

U.S. Pat. No. 4,661,671 describes a food container having an upper microwave absorbing panel that is heated by absorption of microwave radiant energy, thereby heating food contained within the food container. A heater panel located in the upper part of the food container primarily heats the upper zone of the food product.

U.S. Pat. Are listed. The object of this patent is related to the effective use of projected microwave radiant energy.

US Pat. No. 4,640,838 describes a self-opening packaging material. This self-opening packaging material has an opening covered by a tape layer. The adhesive on this tape layer absorbs the microwave energy.

When absorbing microwave energy, the bonding strength of the adhesive decreases and internal defects generated within the packaging material cause the opening seal to peel off and the packaging material to be fully opened.

U.S. Pat. I'm keeping an eye on it. This browning metallization layer is utilized because microwave energy by itself cannot brown the food.

US Pat. No. 4,518,651 describes the use of granular carbon in films to absorb microwave radiant energy and thereby generate heat. This film consists of a thermosetting polymer film.

U.S. Pat. No. 4,196,331 describes a cooking bag that selectively absorbs microwave radiant energy. This selectively places microwave energy absorbing material within the bag structure.

Such cooking bags are mainly used for cooking various meat products.

U.S. Pat. No. 4,590,349 describes a carton that can be used in a microwave oven to brown the top and lower sides of food products to give them a crisp consistency. has been done.

In the technical field of food packaging for the further cooking of foods in microwave ovens, various packaging materials for the production and sale of foods have been developed. In addition to the above patents, much of this technical field relates to packaging of frozen foods.

Such packaging typically consists of multi-section trays. The tray is often of a type that absorbs varying amounts of microwave energy in different parts of the tray. Thus, different food items in different sections of the tray can be heated at different temperature levels. However, I can't find any special packaging or multi-use packaging for baking kutsky in the microwave. Although kutsky and other baked goods require browning during baking, microwave roasting processes have not been employed to date for the production of such products.

[Problems to be Solved by the Invention] One problem with microwave cooking of foods is that it is difficult to turn them brown in the microwave oven. Although microwave heating can heat the product fairly rapidly and can reach all corners of the product, it does not produce products that look similar to those produced using conventional ovens. For bakery products, it is important that they have a brown appearance in addition to being toasted and cooked through.

Consumers want it to be brown. However, the first problem is that when baked in a microwave oven, the product does not change color further. Even when the resulting product is well baked, it does not turn brown.

The present invention relates primarily to the production of fresh bakery products from shelf-stable doughs, sometimes with a shelf life on the order of several weeks at room temperature. One object of the present invention is to provide consumers with an effective technique for easily and quickly making fresh bakery products, including, but not limited to, kutsky biscuits, croissants, rolls, pastries, etc. This is what you get. Another object of the present invention is to produce bakery products that are freshly baked and browned using a microwave oven.

[Means to solve the problem] The present invention solves the above problems.

The present invention relates to packaging materials for bakery products and the use of microwave radiant energy within such packaging materials to package unbaked or incompletely baked bakery items. Concerning a method of roasting.

Furthermore, the present invention relates to a packaging material for unbaked or incompletely baked bakery items, which packaging material utilizes microwave radiant energy as a heating source for baking. The aim is to completely roast the item within the packaging material. Additionally, microwave energy is used as a means for baking and browning the article, browning its surface at the same time as baking.

In the present invention, a microwave energy-absorbing sensitive material of a specific shape is used.
The sensitive material is heated by microwave energy, which can sear and brown unbaked or incompletely baked items by using a This is conveyed to the bakery's products. The microwave energy sensitive material covers at least a portion, and usually the entirety, of the packaging for unbaked or incompletely baked products. The sensitive material covers all or part of the upper part of the package, and further covers all or part of the sides and bottom of the package, and further covers all or part of the sides and bottom of the package. It may be included in all or part of. Since the lower surface of the bakery product is desirably more heavily colored than other surfaces, the item to be baked and browned may be in contact with the lower surface of the packaging. This lower surface may also contain a microwave sensitive material.
The top and side zones of the product should be kept free from contact with microwave sensitive materials throughout the roasting and whitening steps. If microwave sensitive materials come into contact, the bakery product will become excessively colored or burnt in that area.

The method and packaging material of the invention can be used to produce essentially any bakery product, but can be used with particular advantage with respect to kutsky.

Therefore, in the present invention, the explanation will mainly be given to the shoe key. However, as mentioned above, essentially what kind of bakery
Available about the product. All you need is to make an unbaked or incompletely baked dough that is shelf stable at room temperature and microwave sensitive so that baking in the dough will yield a browned baked product. The key is to devise packaging materials. The packaging material for baking according to the present invention may be a disposable packaging material or a reusable packaging material.

Typically, this type of packaging material is not durable enough to be washed and reused. Therefore, it is reused on average 2 to 6 times before being discarded. You can also use the packaging material from your next purchase to bake an even more recent purchase.

The type of packaged kutsky that you can buy in the supermarket, which usually has a fairly long shelf life, does not have all the properties of fresh homemade kutsky. If you want kutskis that are very similar to homemade kutskies, you have to buy them at your local bakery store. Freshly baked kutsky has a specific flavor that is considered very desirable. This strong preference for homemade kutsky has led to the proliferation of franchise cookie bakery stores. These kutski bakeries only sell freshly baked kutski. Therefore, there is a strong desire among some consumers to have freshly baked kutskies readily available or to be able to quickly produce fresh kutskies. It's increasing. The present invention accomplishes this objective as well as producing fresh bakery products. With the packaging of the present invention, consumers can buy quick-baked kutskies at local supermarkets and make warm and delicious homemade kutskies in minutes using a conventional microwave oven. You can bake as many kutskis as you like, and if you only need one, you can bake one dough at that time. The other kutskis in the box can be baked later. In this way, consumers can always get freshly baked kutsky.

As for kutsky, essentially any type of kutsky can be baked using the packaging and method of the present invention. Pater kutskiy, chocolate chip kutskiy, oatmeal and raisin cookie bikan or other nut-filled kutskii, or any other type of kutskiy that can be made fresh in a regular bakery shop. There are no restrictions on the type of kutsky. Some types of kutsky are better than others.
Requires longer roasting time. However, the present invention can be practiced in any roasting process.

A first feature of the invention is that, by using special packaging materials, raw or incompletely baked dough can be baked using a microwave oven. In addition, bakeable packaging for raw or incompletely baked dough can also be used as packaging to contain the dough at the time of purchase, or may be placed within the packaging at the time of purchase. Where the packaging for an item is a single-use packaging for baking, the packaging will normally preferably consist of two sheets of film with a band formed into at least one of the films. be. Of particular importance is the shape of the upper part forming the doughy packaging and the spacing between it and the dough in this shaped part. In the case of a doe that becomes a kutsuki doe,
The packaging material containing the dough must not be of the type in which packaging material that absorbs microwave radiant energy is in contact with the top and sides of the shoebox. The packaging may be flat on the bottom surface depending on the item to be baked. In the case of Kutsky, the bottom is mostly flat. However, the top and side surfaces, which are the primary surfaces that absorb microwave radiant energy, must be uniquely shaped and spaced from the top and side surfaces of the dough. The top surface shape found to be effective for baking is a substantially non-planar shape, preferably a cone, a truncated cone, a dome shape, or a multi-sided shape approximating the shape of a dome. Good shape. Among these shapes, cones, truncated cones and domes are very effective in browning the top and side surfaces of the kutsky when baked in the microwave. For elongated dough products, packaging materials with shapes such as elongated prismatic shapes are used. A truncated pyramid shape can also be used. One objective is to maximize the inner surface zone of the packaging material in order to maximize the surface zone of the packaging material that can contain microwave energy absorbing materials. In this way, the heat generation efficiency of the packaging material can be increased.

It is also intended to concentrate the heat generated onto the kutsky or other item being baked. This is achieved by the shape of the packaging material.

The present invention provides an uneven, raised surface zone top for microwave baking of unbaked or incompletely baked dough to produce a fully toasted yet browned bakery product. We provide special packaging materials with surfaces.

The unbaked or incompletely baked dough of the present invention is storage stable. Therefore, it can be stored for a considerable period of time at room temperature.

The packaging of the present invention consists of or includes a plurality of specially shaped packaging materials that contain the dough during microwave baking. The packaging has a microwave energy absorbing material on at least a portion, and usually all, of the interior surface of the packaging. Such packaging materials are initially produced in different ways depending on whether they are intended to be disposable or reusable. Unbaked or incompletely baked dough, such as kutsky dough, has an uneven packaging material that absorbs and heats microwave radiant energy. Any part of the packaging material other than the bottom surface is always contained within a non-contacting shaped zone. In most cases, this special packaging material is also used as a packaging material for dough. The shape of the packaging material for dough is
This is important to ensure that it remains doughy and colored while being baked in the microwave. The top of the packaging material is not flat but round in shape, preferably conical for bakery products.
They should be truncated, conical, dome-shaped, or multi-sided. For elongated products, a matching elongated packaging is used, for example in the form of a prism or a truncated pyramid. When using plastic film as a packaging material, it must be able to withstand heat to avoid deformation due to the heat generated during baking.

A plastic film of packaging material has a microwave-absorbing material on or within at least a portion of its surface, and usually all of it, which is heated when it absorbs microwave radiant energy. , thereby providing heat for baking the dough and at the same time browning the upper and lateral surfaces of the dough. Each of the packaging materials usually also has an air outlet for discharging some of the water vapor produced during baking of the kutsky. Such an outlet may be located at any part. You can attach it anywhere convenient. If desired, the microwave energy absorbing material may be placed on or in all or part of the packaging surface below the dough. In this way, the lower surface of the dough can be browned when baked.

When packaging the dough to be baked, the dough is selectively placed on the lower sheet of packaging material. If the lower sheet forms a recessed zone for the dough, place the dough into the recessed zone.

In the case of disposables, the second layer corresponding to the residual containing layer of the formed wrapper is slightly lowered so that each upper formed wrapper is placed over the dough piece to be baked. overlaid on top of the first sheet on the side. The two layers are kept in contact with each other by adhesive, mechanically, or by smooth, closely mated surfaces. Furthermore, if necessary, the dough products to be baked can be added to the
The first and second sheets may also be notched in their overlapping areas to allow separation of dough items for baking from sheets containing anywhere from one to a dozen or more items. . When reusing a type of package that has a microwave energy absorbing portion molded thereon, the package contains 2 to 6 pieces of overformed wrapping material. The dough is sealed on a sheet of packaging material. One packaging material usually contains 6 to 12 or more dough pieces.

To bake the product, simply remove the required number of dough pieces from the packaging and place them in the microwave. If you are using disposable packaging, you can simply place it directly in the microwave. When using reusable packaging materials, 1.
Place one or more pieces of dough on a sheet, usually at the bottom of the packaging material,
Simply cover the top part of the reusable packaging and place it in the microwave. Next, place the microwave in the correct position and leave it on for a certain amount of time until the item is cooked. Although it varies depending on various conditions, the time is about 10 seconds to 5 minutes. During this time, the microwave energy thoroughly toasts the kutsky or other bakery product, simultaneously browning its top and side surfaces. The lower surface may also be charred, particularly if a microwave radiant energy sensitive material is disposed in or on at least a portion of the lower surface. Essentially any type of food can be cooked using this packaging material. Kutskies include, but are not limited to, chocolate chip kutskies, patarkutskies, oatmeal and raisin cookies, various kutskies containing nuts, fruits, and other related substances. Furthermore, a wide variety of bakery products such as biscuits, rolls, croissants, pastries, etc. can be baked in a similar manner.

In the present invention, the uncooked or incompletely cooked dough is baked in a microwave and packaged in a browning material. The dough is formed into the desired shape as a final product and packaged with incomplete baking or no baking.

The dough may be formed into essentially any bakery product. However, the preferred product is kutsky, and the present invention primarily discusses kutsky. Kutskies that can be baked using the packaging materials of the present invention include, but are not limited to, chocolate chip kutskies, raisin oatmeal kutskies, patar kutskies and various fruit-filled and nut-filled ones. Kutsky et al. Virtually any type of cookie that can be manufactured and sold in a bakery shop can be used with the packaging material of the present invention for making homemade kutski. All that is required is to place the shoe into the packaging material of the present invention and process it using microwave radiant energy as described above.

In the present invention, when the kutsky to be baked is placed in a specially shaped packaging material, the raw or incompletely baked dough is baked and browned using microwave radiant energy. I discovered that it is possible. The upper part of the packaging material should be uneven, so as to maximize the inner surface of the packaging material that can contain microwave energy absorbing substances (also called sensitive substances) on or in it. do. Packaging materials are therefore designed to maximize the inside surface of the package. Unflat packaging is therefore preferred.

The packaging must also reflect the heat generated on the product to be baked.

Packaging materials are made from polymeric films or paper products. The packaging material includes a material on or in at least a portion of its upper and side surfaces that absorbs microwave radiant energy and converts it into heat. If such substances are not included in the composition of the packaging material, they should be present on the inside surface of the packaging material. The bottom surface may also include microwave radiation energy absorbing material therein or at least partially on its surface. The heat generated by both the microwave radiant energy absorbed by the kutki dough itself and the microwave radiant energy absorbed from the upper surface of the formed packaging material will cause the kutkii contained within the molded packaging material to burn out. , used for browning. Preferred shapes for the shaped packaging containing the kutsky are non-flat and include conical, truncated conical, domed, multi-sided, pyramidal or prismatic. Other analogs may also be used. In any case, the cutkie is kept at a constant distance from the inside and top surfaces of the shaped packaging so that the surface of the cutie does not burn or burn. When the dough expands, only a small distance remains from the inside surface of the sides and top of the packaging.

The molded packaging containing the kutsky is usually two-pi.
ece) structure. The packaging may consist of a molded upper part that is reusable. In such cases, the lower base part is usually made of plastic or paper, and this upper packaging part and this base part are enclosed in the packaging in which the kutsky is sold. In use, the package contains several reusable upper parts, which number may be less than the number of shoes contained therein; otherwise, each shoe may contain disposable upper parts. Pack it in the packaging material0
The present invention contemplates both disposable and reusable molded packaging.

The packaging material may have a one-piece structure or a three-piece structure. In addition, one or more kutskis, soft,
It may also be placed in an inflatable type of packaging material. When heated, this type of packaging material expands to a size such that the interior surface of the packaging does not contact the surface of the item being baked.

This is accomplished by using an intumescent wrapper that traps the released water vapor or carbon dioxide to a degree sufficient to prevent the upper and side surfaces of the kutsky or other item being baked from coming into contact with the inside of the wrapper. be done. This prevents the surface of the product from burning. In its fully expanded state, the wrapper assumes essentially one of the uneven shapes described above. When using expandable packaging materials,
This packaging material does not have an exhaust port, but does have an exhaust port for venting only under very high pressure. That is why soft, expandable packaging materials are used. Inflatable packaging materials are typically bag-like.

FIG. 1 shows a conical shaped packaging material. The dough 10 is placed within a shaped wrapper formed by a lower base portion 11 and an upper portion 12.

The upper part 12 is formed with a conical shape and can be reused. Upper part 12 and lower part 11 are brought into sealing contact at zone 13. Portion 12 of the molded packaging material includes portion 12
A microwave-absorbing substance 9 (see FIG. 8) attached to all or part of the inner surface of the holder is included. To explain more specifically, the microwave energy absorbing part 1
It is embedded in the second material. To give a specific example, the microwave-absorbing material is mechanically fitted at the junction 13 of the 0 section 12 and the section 11 attached to the inner surface of the plastic film or paper in the conical zone. Either the parts are glued together or a weak adhesive is used to keep the two parts in contact. This contact may be such that part 12 simply rests on part 11.

The outlet 8 is in this case at the top of the cone. Moisture and other gases during baking can be exhausted from this exhaust port using J-O waves.

FIG. 2 shows a truncated conical enclosing zone which is the container for the dough to be baked. This can also be used multiple times. In this embodiment 12 (a) forms the truncated top of the cone 12 . That is, the side wall of the cone ends at 12 (a). As in the case of the conical packaging of FIG.
on or in at least a portion of the inner surface of the This is also because microwave energy is converted into heat λ, and this heat is used to bake the dough to a perfect color. The lower part 11 may also contain a microwave-absorbing substance on part or all of its lower surface, so that the lower part of the kutsky can also be browned. The upper part 12 overlaps the lower parts 11 and 13. The exhaust port is indicated by opening 8.

The bottom surface also includes microwave energy absorbing material over its entire surface.

FIG. 3 shows an example where the multi-use molded packaging is essentially a dome-shaped packaging. Here the dogfish rests on the lower part 11. The upper part 14 is dome-shaped, the upper part 14 and the lower part 11 are connected at 13 either mechanically or by adhesive, such that close contact of the two pieces is maintained, or the upper part 14 simply rests on the lower part 11. As in other embodiments, the dome-shaped zone 14 includes microwave absorbing material on or within a portion or all of its interior surface. In this embodiment, the entire lower surface 11 includes some microwave absorbing material. In this specific example, a case is shown in which two exhaust ports 8 are provided. however,
Portion 14 can have any desired number of exhaust ports.

FIG. 4 shows an embodiment in which the shaped packaging is essentially a multi-sided packaging. This multi-sided wrapper is similar to a dome. Here, the bottom part 11 is flat, but the upper part 15 is so shaped as to be multi-sided.

As in the embodiments described above, the two layers of film may be adhesively or mechanically bonded at 13 to maintain close contact of the two sheets, or the upper portion 15 may be It simply rests on part 11. As shown in this figure, if the tabs 16 and 16 (a) are attached as necessary, the sheet can be easily separated when taking out the shoe after baking.

In this embodiment, the upper part 15 is made of a plastic material into which a microwave energy absorbing material is mixed.

There is also an exhaust port 8 in the upper part. This type of packaging, like the others mentioned above, is suitable for a wide variety of applications.

FIG. 5 is a perspective view of a prismatic shaped packaging material. The packaging consists of a lower surface portion 21, ends 22 and 23, and side portions 24 and 25.

The inner surfaces of sides 24 and 25 include microwave energy absorbing material on or within the packaging material. Preferably, the ends 22 and 23 also include a microwave-absorbing material on or in their packaging material; similarly, the lower surface 21 also includes a microwave-absorbing material on or in at least a portion of its lower surface 26. It contains a material that absorbs microwave energy. Such packaging materials are utilized for baking products such as rolls, croissants, and pastries. Such packaging is suitable for multiple uses. FIG. 6 shows a truncated biramit-shaped packaging material.

This has side parts 27, 28, 29 and 30. Some or all of the sides of this packaging material have a microwave-absorbing substance on their inner surface or contain this substance in the side parts 27, 28, 29 and 30. . The bottom portion 21 also has a microwave energy absorbing material on at least a portion of the bottom surface supporting the dough to be baked. Top surface 31 also includes microwave energy absorbing material. This specific example also shows the case where the exhaust port 8 is attached to the side surface. This packaging material is likewise suitable for multiple uses.

FIG. 7 shows a top view of a plurality of pieces of kutukidou packaged in an array using packaging material shaped as described in FIG. This figure explains the concept of disposable packaging.

The zero-dot line 17, which here shows interlocking dough wrappers, represents a score, which allows one or more pieces of wrapped dough to be separated from the rest of the wrapped dough pieces. The upper film 14 and the lower film 11 are in close contact in the zone 13 between the cutlets. This figure also shows one packaging material cut out of the array. In this embodiment, the microwave energy absorbing material is bonded onto or into the surface of the upper layer film 14 and also constitutes part of the lower layer film 11. The upper film may be intumescent or non-intumescent, and microwave energy absorbing materials may be embedded within these film layers.

FIG. 8 is a cross-sectional view taken along line 8--8 of FIG. 7 showing the illustrated dough array packaged in the same dome-shaped packaging as in FIG. . In this figure, each dough piece 10 has a portion 14 which is placed on the lower portion 11 and includes a microwave energy absorbing material 9 on or within the inner surface of this portion 14. , preferably on or in the entire surface.

In this embodiment, portion 14 includes microwave energy absorbing material 9 on its entire inner surface. The packaged dough is not in contact with the portion 14 and is spaced sufficiently apart to avoid contact with the inner surface 9 of the portion 14 as the dough expands during baking. Contact with the surface 9 of part 14 during baking of the dough may cause the surface of the shoe to become overheated in places, resulting in occasional overcooking. In extreme cases, parts of the kutsky sometimes burn out. The lower film layer 11 may also contain microwave-absorbing material embedded within its surface, again with an exhaust port 8 shown on the side of the dome.

FIG. 9 is a cross-sectional view of a dough arrangement similar to that of FIG. In the example, the dough is placed into each recessed zone 11(a) containing microwave energy absorbing material 9(a). An upper part 14 with a dome-shaped surrounding zone rests on the lower part 11 so that the dome zone covers each of the dough pieces. Portions 11 and 14 are in close contact in zone 13 as already mentioned. The film surface is one that includes microwave absorbing material on or in it. Further, the exhaust port 8 is shown in the specific example.

FIG. 10 is a cross-sectional view of an array of footskies using a multi-sided shape as a molded packaging material for footskies. This figure is similar to that of FIG. 9, except that the molded wrapper is multi-sided and includes a recessed zone 11 (a) in the lower part 11 in which the shoebox rests. This recessed zone may optionally include a spacer 18 made of a microwave energy absorbing material. That is, this spacer 18 can absorb microwave energy and is heated.

The product carton may include the product's trademark mark and instructions for microwaving the dough inside. When opening the box, if disposable packaging is used, the All you have to do is take the sheet out of the packaging.
If you want to bake all the dough in the sheet, just put the whole sheet into the microwave and set the microwave according to the instructions on the package.To bake kutski, it usually takes 10 seconds. It takes 5 minutes. The exact amount of time required depends on how far the kutski is pre-baked and the settings of the microwave oven. Roasting time also depends on the type of kutsky you are baking. However, even with these requirements, it remains possible to produce freshly baked kutsky within a very short time.

What is important in the present invention is that the kutukidou must turn brown when baked. Browning occurs due to the heat generated by the microwave energy absorbed by the packaging material. For this reason, it is important that the dough being baked is kept away from the upper and lateral surfaces of the packaging material containing the microwave energy absorbing material. If this distance is too wide, browning will not be sufficient; if this distance is too small, the upper surface of the baked product will become too brown, and there is a risk of burning. be. But even after Kutsky and other bakery products have risen,
In order to prevent the baked goods from overcooking, it is necessary to ensure that the required space is maintained between the bakery product and the packaging. Each packaging material must be tailored to suit the bakery product. In this way, the kutsky or other bakery product receives sufficient heat to completely bake and brown, but does not burn.
Product specific spacing varies depending on the product. Some products expand more easily than others during baking. The specific spacing also varies depending on whether the dough is raw or how much it has been prebaked.

After all, each product often requires a different amount of space within the packaged zone before baking. Each packaging zone has different dimensions depending on the product being baked. The required space can only be determined by experimentation. However, the upper part of the packaging must have sufficient space to allow the product to bake and expand without still coming into contact with its upper surface.

An important aspect of the invention is that the upper surface of the packaging material is not essentially flat. If the upper part is flattened, the dough will not brown properly when baked. This is because if the upper portion is not flat, a larger surface area is available for the microwave-absorbing material, which can generate even more heat. Furthermore, by making the upper part uneven, the heat can be reflected downward and focused onto the dough. There are other reasons why it is advantageous to keep the upper part uneven. That is, this also includes the ability to secure a space for the dough to fit in even if it expands while it is being baked.

The upper part of the packaging consists of paperboard or a plastic film containing a microwave-absorbing substance on its inner surface; in the case of plastic films, the entire film may contain this substance. The inner surface here refers to the surface that comes into contact with the dough; the heat generated by the microwave energy thus
Guided inside to bake the product. A microwave energy absorbing material coats all or part of its inner surface. Such absorbent substances may be mixed into the packaging material. The degree of size is determined primarily by the product being baked. The type of microwave-absorbing material is 250 to 60% during the application of microwave energy.
One that generates heat in the range of 0 is preferred. Metals, metal oxides or carbon layers generate heat in this temperature range. However, essentially any microwave energy absorbing material can be utilized.

Such absorbent substances include, for example, zinc oxide, barium titanate, barium, zinc and strontium ferrites, as well as silicon carbide, iron carbide and ferric oxide.
There are compounds like iron.

Paper or plastics such as polyester or polypropylene are used as carrier materials.

Such carrier materials, which may be thermally or other materials, are flexible or rigid. If it is flexible,
Let it expand so that it does not come into contact with the kutsky or other products that will be baked.

The lower part, in which the cutlets and bakery products are placed, may likewise have a microwave energy-absorbing layer on all or part of it. This may be done by using similar devices to achieve the same temperature, or by using different devices to achieve different temperatures.

The present invention will be explained in more detail with reference to the following examples.

Example 1 Kutsukido having the following composition in terms of bond weight was produced.

Wheat flour 100 Fine ground sugar 2° Brown sugar 26 Toning 34 High fructose corn syrup 44 Skim milk powder 4.0 servings
Salt 1.3 bicarbonate of soda
1.6 diammonium phosphate
0.3 Calcium ammonium phosphate 0.15
Pregelatinized Starch 6.0 Wheat Gluten 5.0 Dry Whole Egg Powder
4.0 water
16 Water, shortening, high fructose corn syrup, sugar, salt, dried whole egg powder, and skim milk powder were mixed to form a creamy mixture. Other ingredients were then blended into this creamy mixture to form a dough. This dough was blended until thoroughly blended. I part-baked each dough cookie at 450 for 3 minutes. This partially baked kutsky weighed 14 g, had a diameter of 45 mm, had a center height of approximately 11 mm, and an edge height of approximately 8 mm.

One of these cutskies was placed on a flat sheet containing microwave absorption sensitive material on its entire surface. This shoe is covered with a conical packaging material whose internal surface contains a microwave energy absorbing material over the entire internal surface.The conical packaging material has a diameter of 50 mm and a height of 19 mm. It had a 1.5mm exhaust port at the top.

The packaged kutsky was placed in a microwave oven set to high power for 45 seconds. The resulting kutsky has a colored surface, a diameter slightly shorter than 50 mm,
It had a center height of 16 mm and an edge height of 12 mm. This kutsky was completely burnt and had the texture of a homemade kutsky.

Example 2 Kutuki dough was made in the same manner as in Example 1, except that 0.5 bond of butter, vanilla flavoring, and 37 bond of chocolate chips were added.

The dough was thoroughly blended, then formed into individual cutskies and baked in the oven at 450 for 6 minutes. This partially baked kutsky had a diameter of approximately 47 mm, a height at the center of 13 mm, and a height at the edge of approximately 6 mm. One of the kutskii was baked as in Example 1. The burnt kutsky has a diameter of 49 mm, a height in the middle of 13 mm, and a height of 6 mm.
It had an edge height of .

[Effects of the Invention] According to the present invention, consumers can easily purchase bakery products by using storage-stable packaging materials for bakery products and roasting them using microwave radiant energy. It can be made quickly.

Furthermore, the present invention has the unique advantage that it is possible to produce bakery products that are baked to a freshly baked state using a microwave oven and have a colored surface and color.

[Brief explanation of the drawing]

FIG. 1 is a perspective view of a dough placed within a conical wrapper. FIG. 2 is a perspective view of the dough placed within the truncated conical wrapper. FIG. 3 is a perspective view of the dough placed within the dome-shaped packaging. FIG. 4 is a perspective view of a dough placed within a multi-sided wrapper. FIG. 5 is a perspective view of an elongated packaging material, typically prismatic in shape. FIG. 6 is a perspective view of a truncated pyramid-shaped packaging material. FIG. 7 is a top view of a plurality of dough pieces packaged in a dome-shaped packaging material. FIG. 8 is a cross-sectional view of the plurality of dough pieces of FIG. 3 packaged within a dome-shaped packaging material, taken along line 8--8 of FIG. FIG. 9 is a cross-sectional view of a packaging arrangement of dough pieces with the dough pieces in recessed zones in the lower film sheet. FIG. 10 is a cross-sectional view of the packaging arrangement of dough within the multi-sided dome-shaped packaging shown in FIG. 4 with spacers below the dough pieces. 8: Exhaust port 9: Microwave-absorbing substance (containing) layer on the inner surface of 14 10: Cutting material 11: Lower part 11a) of the packaging material: <Concave zone 12: Upper part 12a) of the packaging material Top part 13: contact area between upper and lower parts 14: upper part of the packaging material 15; upper part of the packaging material 16: lower tab 16(a): upper tab 17: notch 18: baser: lower part of the packaging material 22° 23: End portion of the packaging material 24° 26: Side portion of the packaging material 25: Top portion of the packaging material 27° 28° 29° 30: Side portion of the packaging material

Claims (1)

[Claims] 1. At least one bakery product in the form of a dough that may be incompletely baked is placed in a shaped packaging whose upper portion is not flat, and at least one of the upper portions is The upper part contains a substance capable of absorbing microwave radio waves and converting them into heat; the heat generated by the shape of the upper part is substantially downward onto the dough, either directly or by reflection. and the inner surface of the upper portion is a predetermined minimum distance from the upper and side surfaces of the dough before and during the baking cycle. and then placing at least one of the bakery products thus packaged in a microwave radiant medium to simultaneously bake and brown the packaged dough. How to bake. 2. A method of baking a bakery product according to claim 1, wherein the bakery product to be baked is in the form of a partially baked dough. 3. The method of baking bakery products according to claim 1, wherein the upper part of the shaped packaging material is conical. 4. The method of baking bakery products according to claim 1, wherein the upper part of the shaped packaging material is pyramid-shaped. 5. The method of baking bakery products according to claim 1, wherein the upper part of the shaped packaging material is dome-shaped. 6. The upper part of the molded packaging material has a prismatic shape;
A method of baking a bakery product according to claim 1. 7. A method of baking a bakery product according to claim 1, wherein the microwave radiant energy absorbing material is included on the entire upper surface of the shaped packaging. 8. A method of baking bakery products according to claim 1, wherein each shaped packaging material has at least one air outlet. 9. The method of baking a bakery product according to claim 1, wherein the bakery product is a cookie. 10. A method of baking a bakery product according to claim 1, wherein the bakery product to be baked is in the form of a green dough. 11. The lower surface of the packaging material on which the dough is placed is
2. A method of baking a bakery product according to claim 1, wherein at least a portion of its surface contains a microwave-absorbing substance. 12. The lower surface of the packaging material on which the dough is placed is
12. A method of baking a bakery product according to claim 11, which contains a microwave-absorbing substance over its entire surface. 13. A method of baking a bakery product according to claim 1, wherein the packaging material is not rigid and is expandable. 14. A method for baking bakery products according to claim 1, wherein the dough is placed in a recessed zone in the lower part of the shaped packaging. 15. A method of baking a bakery product according to claim 1, wherein the packaging is formed with a plurality of internal connections. 16. Consisting of a bottom part for supporting the dough and an uneven upper part that partially contains a microwave energy absorbing substance, the upper part is in contact with the lower part, and the shape of the upper part is The heat generated by the is guided substantially downwardly onto the dough to be baked, either directly or by reflection, and the size of this upper portion determines the baking cycle of the dough inside. a package for baking a dough which may be partially baked, the package being such that it does not come into contact with the upper part during a substantial part of the dough;
. 17. Baking the dough according to claim 16, wherein the bottom surface portion of the packaging material contains a microwave absorbing substance on at least a portion of the bottom surface supporting the dough. Packaging material for. 18. A packaging material for baking dough according to claim 16, wherein the shaped upper part is of a conical shape. 19. The packaging material for baking dough according to claim 16, wherein the shaped upper part is pyramid-shaped. 20. A packaging material for baking dough according to claim 16, wherein the shaped upper part is in the shape of a dome. 21. The packaging material for baking dough according to claim 16, wherein the molded upper portion is in the shape of a prism. 22. The packaging material for baking dough according to claim 16, wherein the bottom surface portion and the uneven upper portion are connected. 23. Claim 16, wherein there are a plurality of bottom surface portions and a plurality of upper portions, each having an overlapping notched portion for separating each shaped zone. Packaging material for baking the described dough. 24. The packaging material for baking dough according to claim 16, wherein the packaging material has at least one exhaust port. 25. The packaging material for baking dough according to claim 16, wherein the upper portion of the packaging material is not rigid but expandable.