JPH0512653Y2 - - Google Patents
Info
- Publication number
- JPH0512653Y2 JPH0512653Y2 JP1986161029U JP16102986U JPH0512653Y2 JP H0512653 Y2 JPH0512653 Y2 JP H0512653Y2 JP 1986161029 U JP1986161029 U JP 1986161029U JP 16102986 U JP16102986 U JP 16102986U JP H0512653 Y2 JPH0512653 Y2 JP H0512653Y2
- Authority
- JP
- Japan
- Prior art keywords
- food
- layer
- container
- cooking
- microwave oven
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Lifetime
Links
- 239000010410 layer Substances 0.000 claims description 27
- 235000013305 food Nutrition 0.000 claims description 24
- 238000010438 heat treatment Methods 0.000 claims description 16
- 238000010411 cooking Methods 0.000 claims description 12
- 239000000843 powder Substances 0.000 claims description 8
- 239000011241 protective layer Substances 0.000 claims description 8
- NJLLQSBAHIKGKF-UHFFFAOYSA-N dipotassium dioxido(oxo)titanium Chemical compound [K+].[K+].[O-][Ti]([O-])=O NJLLQSBAHIKGKF-UHFFFAOYSA-N 0.000 claims description 7
- 239000004033 plastic Substances 0.000 claims description 6
- 229920003023 plastic Polymers 0.000 claims description 6
- 230000002265 prevention Effects 0.000 claims description 6
- 239000000126 substance Substances 0.000 claims description 3
- 235000013550 pizza Nutrition 0.000 description 6
- -1 polyethylene Polymers 0.000 description 6
- 239000004698 Polyethylene Substances 0.000 description 5
- 229920000573 polyethylene Polymers 0.000 description 5
- 229920000728 polyester Polymers 0.000 description 4
- 239000004020 conductor Substances 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical group [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- PXHVJJICTQNCMI-UHFFFAOYSA-N Nickel Chemical compound [Ni] PXHVJJICTQNCMI-UHFFFAOYSA-N 0.000 description 2
- 239000004677 Nylon Substances 0.000 description 2
- 239000000919 ceramic Substances 0.000 description 2
- 239000011248 coating agent Substances 0.000 description 2
- 238000000576 coating method Methods 0.000 description 2
- 239000000835 fiber Substances 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 229920001778 nylon Polymers 0.000 description 2
- 230000000149 penetrating effect Effects 0.000 description 2
- 229920006267 polyester film Polymers 0.000 description 2
- 229920002635 polyurethane Polymers 0.000 description 2
- 239000004814 polyurethane Substances 0.000 description 2
- 238000004080 punching Methods 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- 229920000298 Cellophane Polymers 0.000 description 1
- 239000004962 Polyamide-imide Substances 0.000 description 1
- 239000004693 Polybenzimidazole Substances 0.000 description 1
- 239000004642 Polyimide Substances 0.000 description 1
- 239000004743 Polypropylene Substances 0.000 description 1
- ATJFFYVFTNAWJD-UHFFFAOYSA-N Tin Chemical compound [Sn] ATJFFYVFTNAWJD-UHFFFAOYSA-N 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 229910052782 aluminium Inorganic materials 0.000 description 1
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 description 1
- 239000011247 coating layer Substances 0.000 description 1
- 239000002131 composite material Substances 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000001125 extrusion Methods 0.000 description 1
- 238000007765 extrusion coating Methods 0.000 description 1
- 239000000945 filler Substances 0.000 description 1
- 235000012396 frozen pizza Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 238000010030 laminating Methods 0.000 description 1
- 229910052751 metal Inorganic materials 0.000 description 1
- 239000002184 metal Substances 0.000 description 1
- 229910052759 nickel Inorganic materials 0.000 description 1
- 229910052755 nonmetal Inorganic materials 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 229920002492 poly(sulfone) Polymers 0.000 description 1
- 229920002312 polyamide-imide Polymers 0.000 description 1
- 229920002480 polybenzimidazole Polymers 0.000 description 1
- 229920001721 polyimide Polymers 0.000 description 1
- 229920001155 polypropylene Polymers 0.000 description 1
- 229920005989 resin Polymers 0.000 description 1
- 239000011347 resin Substances 0.000 description 1
- HBMJWWWQQXIZIP-UHFFFAOYSA-N silicon carbide Chemical compound [Si+]#[C-] HBMJWWWQQXIZIP-UHFFFAOYSA-N 0.000 description 1
- 229910010271 silicon carbide Inorganic materials 0.000 description 1
- 229920003002 synthetic resin Polymers 0.000 description 1
- 239000000057 synthetic resin Substances 0.000 description 1
- 229920001187 thermosetting polymer Polymers 0.000 description 1
- 229910052718 tin Inorganic materials 0.000 description 1
- 239000011135 tin Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
Landscapes
- Electric Ovens (AREA)
Description
考案の目的 Purpose of invention
本考案は、電子レンジ調理用食品容器の改良に
関し、食品の表面に焦げ目を与えるとともにクリ
スピイな食感を与える容器を提供する。
The present invention relates to an improvement of a food container for cooking in a microwave oven, and provides a container that gives food a browned surface and a crispy texture.
電子レンジを用いて食品を加熱調理するに当
り、ピザやギヨウザのような食品は、焦げ目を与
えるとともに、ぱりつとした、いわゆるクリスピ
イな食感を出すことが望まれる。
この種の食品はまた、流通に使用した包装容器
に入れたまま、電子レンジで加熱できることが好
ましい。
食品の特定の部分を電子レンジで強く加熱する
ことを意図して、さまざまな試みがなされ、容器
の特定の部分の温度を高くする発熱体を設けるこ
とが提案されている。容器の材料が紙のように耐
熱性に乏しいものの場合は、容器を損わないで上
記の効果を出すために、温度上昇を適度にコント
ロールする必要がある。
この目的に最もよく合致した発熱体として、考
案者らは、チタン酸カリウム還元体K2Ｏ・
nTiO2-Xと金属または非金属の導電性物質の粉末
の混合物でインキを調製し、印刷により形成した
層を使用することを提案した。
ところが、どのような発熱体を用いるにせよ、
適度の焦げ目とクリスピイな食感とを得ること
に、常に成功するとは限らない。加熱により食品
の内部から蒸散して来る水分が、それを妨げるか
らである。
When cooking foods using a microwave oven, it is desired that foods such as pizza and dumplings be browned and have a crispy texture. This type of food product can also preferably be heated in a microwave oven while still in the packaging container used for distribution. Various attempts have been made with the intention of intensely heating specific parts of a food product in a microwave oven, and it has been proposed to provide a heating element that increases the temperature of a specific part of the container. If the material of the container is poor in heat resistance, such as paper, it is necessary to appropriately control the temperature rise in order to achieve the above effects without damaging the container. As the heating element best suited for this purpose, the inventors found the reduced potassium titanate K 2 O.
They proposed preparing an ink with a mixture of nTiO 2-X and a powder of a metallic or non-metallic conductive material and using a layer formed by printing. However, no matter what kind of heating element is used,
It is not always possible to achieve the right amount of browning and crispy texture. This is because the moisture that evaporates from the inside of the food due to heating prevents this.
本考案の目的は、この点を改善して、電子レン
ジによる加熱調理に際して食品の所望の部分に適
度の焦げ目をつけるとともに、常にクリスピイな
食感をもたせることができる電子レンジ調理用食
品容器を提供することにある。
考案の構成
The purpose of the present invention is to improve this point and provide a food container for microwave cooking that can properly brown desired parts of food and always maintain a crispy texture when cooking in a microwave oven. It's about doing. Structure of the idea
本考案の電子レンジ調理用食器容器は、第１図
および第２図に示すように、食品を電子レンジで
加熱調理するための容器において、紙カートン製
の容器の加熱調理時に食品に接する部分に、食品
８に近い側から遠い側に向つて、プラスチツクの
保護層１、チタン酸カリウム還元体と導電性物質
の粉末とを含有するインキの印刷層である発熱体
層２およびプラスチツクのスパーク防止層３を設
け、保護層１からスパーク防止層３までを貫通す
る孔６を多数設けたことを特徴とする。
チタン酸カリウム還元体K2Ｏ・nTiO2-Xは、繊
維状のものが入手できる。平均繊維長５〜50μ、
径0.05〜2.0μのものが好ましい。導電性物質は、
金属であつても非金属であつてもよい。前者は、
アルミニウム、鉄、ニツケル、スズ、亜鉛などの
粉末が代表的である。後者はカーボン粉末が好適
であるが、炭化ケイ素などの導電性をもつたセラ
ミツクスの粉末も使用できる。インキ中のチタン
酸カリウム還元体と導電性物質の粉末との混合比
は、重量で１：２〜２：１の範囲が適当である。
インキのビヒクルは、ポリエチレン、ポリエス
テル、ポリウレタン、ナイロン、ポリイミド、ポ
リベンゾイミダゾール、ポリアミドイミドなどの
合成樹脂からえらべばよい。印刷手段は任意であ
る。
スパーク防止層は、ポリエチレン、ポリプロピ
レン、ポリエステルなどのプラスチツクのフイル
ムを貼り合わせて構成するとよく、その手段は押
出しコーテイングが最適である。この層のはたら
きは、紙の表面を平滑にすることにあるから、熱
硬化性樹脂のコーテイングをしてもよいし、セラ
ミツクス粉末の目止め剤を使用してもよい。
保護層は、ポリエステル、ポリエチレン、ナイ
ロン、セロハン、ポリスルホンなどの、比較的熱
に対して安定なプラスチツクで形成することが好
ましい。
保護層からスパーク防止層までを貫通する孔６
は、紙が厚手のものであれば、その上に各層を形
成してからプレス抜き加工し、紙の上の層をとり
除くことによつて形成できる。もつと簡易には、
適宜の基材上に各層を形成し、基材ごとパンチし
て貫通孔を設け、これを紙製の容器内に敷くよう
にしてもよい。
As shown in FIGS. 1 and 2, the microwave cooking tableware container of the present invention is a container for cooking food in a microwave oven, and the portion of the paper carton container that comes into contact with the food during cooking. , from the side closest to the food 8 to the side far from the food 8: a protective layer 1 of plastic, a heating layer 2 which is a printed layer of ink containing reduced potassium titanate and powder of a conductive substance, and an anti-spark layer of plastic. 3 and a large number of holes 6 penetrating from the protective layer 1 to the spark prevention layer 3. The reduced potassium titanate K 2 O·nTiO 2-X is available in fibrous form. Average fiber length 5-50μ,
A diameter of 0.05 to 2.0μ is preferable. Conductive substances are
It may be metal or non-metal. The former is
Typical examples include powders of aluminum, iron, nickel, tin, and zinc. The latter is preferably carbon powder, but conductive ceramic powder such as silicon carbide can also be used. The mixing ratio of the reduced potassium titanate and the conductive material powder in the ink is suitably in the range of 1:2 to 2:1 by weight. The ink vehicle may be selected from synthetic resins such as polyethylene, polyester, polyurethane, nylon, polyimide, polybenzimidazole, and polyamideimide. The printing means is arbitrary. The anti-spark layer is preferably constructed by laminating films of plastic such as polyethylene, polypropylene, polyester, etc., and extrusion coating is the most suitable means for this. The function of this layer is to smooth the surface of the paper, so it may be coated with a thermosetting resin, or a ceramic powder filler may be used. Preferably, the protective layer is formed from a relatively heat stable plastic such as polyester, polyethylene, nylon, cellophane, polysulfone. Hole 6 penetrating from the protective layer to the anti-spark layer
If the paper is thick, it can be formed by forming each layer on it, then press punching, and removing the upper layer of the paper. In short,
Each layer may be formed on a suitable base material, punched together with the base material to provide through holes, and this may be placed inside a paper container.
電子レンジ内でマイクロウエーブの照射を受け
ると、発熱体層２の温度が高くなる。チタン酸カ
リウム還元体と導電性物質の粉末との混合物を使
用した場合には、前者がマイクロウエーブを吸収
して発熱し、後者がその内部に生じる渦電流のた
め発熱するという作用が助け合つて、効率よく温
度が高くなる。スパーク防止層３は、発熱体層の
凹凸を少なくし、その突起の間に生じることのあ
るスパークを防止する。
加熱により食品８の内部から水分が蒸散して来
ても、水蒸気は前記の貫通孔６を通つて紙の層４
に至り、そこで吸収され、一部はさらに容器の外
に出る。このようにして、食品の保護層１に接し
ている部分に水蒸気が滞留し凝縮して、そこを濡
らすようなことはないから、温度上昇が妨げられ
ることなく、焦げ目がつくとともに表面がクリス
ピイになる。
When the heating element layer 2 is irradiated with microwaves in a microwave oven, the temperature of the heating element layer 2 increases. When a mixture of reduced potassium titanate and conductive material powder is used, the former absorbs microwaves and generates heat, and the latter generates heat due to the eddy current generated inside it, which helps each other. , the temperature increases efficiently. The spark prevention layer 3 reduces the unevenness of the heating element layer and prevents sparks that may occur between the protrusions. Even if moisture evaporates from the inside of the food 8 due to heating, the water vapor passes through the through holes 6 to the paper layer 4.
It is absorbed there, and some of it goes out of the container. In this way, water vapor will not accumulate and condense on the part of the food that is in contact with the protective layer 1, making it wet, so the temperature rise will not be hindered, and the surface will become crispy while browning. Become.
【実施例 １】
薄葉紙50ｇ／m2の上にポリエチレンをエクスト
ルージヨンコートし、厚さ20μのスパーク防止層
をつくつた。
チタン酸カリウム還元体とカーボン粉末とをそ
れぞれ15重量％ずつ含有し、ポリウレタンをビヒ
クルとするインキを、上記のポリエチレンコート
層の上にベタ印刷して発熱体層２とし（塗布量10
ｇ／m2）、その上に厚さ12μのポリエステルフイ
ルムを貼つた。
これを15cm角に裁断するとともに、直径４mmの
丸孔を９個、等間隔にあけた。
家庭用の500W電子レンジ内に、耐熱紙を介し
て上記の発熱体を置き、上に冷凍ピザをのせ、そ
の底面の温度上昇の度合を、蛍光式フアイバー温
度計（ASEA）で測定した。
温度上昇速度35℃／0.5分が得られ、加熱調理
されたピザの底はクリスピイであつた。
比較のため、貫通孔を設けない発熱体を使用し
て同じ試験をしたところ、温度上昇速度は25℃／
0.5分に止まり、ピザの底はクリスピイとはいえ
なかつた。[Example 1] Polyethylene was extrusion coated on 50 g/m 2 of tissue paper to form a spark prevention layer with a thickness of 20 μm. An ink containing 15% by weight each of reduced potassium titanate and carbon powder and using polyurethane as a vehicle was printed solidly on the polyethylene coating layer to form the heating element layer 2 (coating amount: 10%).
g/m 2 ), and a polyester film with a thickness of 12 μm was pasted thereon. This was cut into 15 cm square pieces, and 9 round holes with a diameter of 4 mm were punched at equal intervals. The above heating element was placed in a household 500W microwave oven through heat-resistant paper, a frozen pizza was placed on top, and the degree of temperature rise at the bottom was measured using a fluorescent fiber thermometer (ASEA). A temperature increase rate of 35°C/0.5 minutes was obtained, and the bottom of the cooked pizza was crispy. For comparison, when we conducted the same test using a heating element without through holes, the temperature rise rate was 25℃/
It stopped after 0.5 minutes and the bottom of the pizza was not crispy.
【実施例 ２】
紙100ｇ／m2とポリエステル12μの複合材料か
ら、第２図に示す形のピザ用カートンを用意し
た。その底部に、実施例１と同様なインキで発熱
体層を印刷し（塗布量10ｇ／m2）、ポリエステル
フイルム12μを貼り合わせた。
プレス抜きにより、カートン用紙を残してその
上の各層を貫通する孔（径４mm）を、７個×４列
設けた。
カートンに組み立て、実施例１のピザ材料を入
れてレンジで加熱し、同様に適度の焦げ目のつい
た、クリスピイなピザを調理することができた。
考案の効果
本考案の食品容器を用いれば、電子レンジによ
る加熱調理に際して、食品に適度の焦げ目をつけ
るとともに、その部分をぱりつとしたクリスピイ
な食感をもつたものとすることができる。Example 2 A pizza carton having the shape shown in FIG. 2 was prepared from a composite material of 100 g/m 2 of paper and 12 μm of polyester. A heating element layer was printed on the bottom using the same ink as in Example 1 (coating amount: 10 g/m 2 ), and a 12 μm polyester film was laminated thereon. By press punching, holes (diameter 4 mm) were formed in 4 rows of 7 holes that penetrated each layer on the carton paper, leaving the carton paper intact. It was assembled into a carton, the pizza ingredients of Example 1 were added thereto, and heated in a microwave, making it possible to similarly cook a crispy pizza with moderate browning. Effects of the invention By using the food container of the invention, it is possible to brown the food to an appropriate degree during cooking in a microwave oven, and to make the browned part have a crispy texture.
第１図は、本考案の電子レンジ調理用食品容器
の主要部を示す、模式的な断面図である。第２図
は、本考案を適用したカートンの例を示す展開図
である。
１……保護層、２……発熱体層、３……スパー
ク防止層、４……紙の層、６……貫通孔、８……
食品。
FIG. 1 is a schematic cross-sectional view showing the main parts of the microwave cooking food container of the present invention. FIG. 2 is a developed view showing an example of a carton to which the present invention is applied. DESCRIPTION OF SYMBOLS 1...Protective layer, 2...Heating element layer, 3...Spark prevention layer, 4...Paper layer, 6...Through hole, 8...
food.
Claims (1)
おいて、紙カートン製の容器の加熱調理時に食品
に接する部分に、食品８に近い側から遠い側に向
つて、プラスチツクの保護層１、チタン酸カリウ
ム還元体と導電性物質の粉末とを含有するインキ
の印刷層である発熱体層２およびプラスチツクの
スパーク防止層３を設け、保護層１からスパーク
防止層３までを貫通する孔６を多数設けたことを
特徴とする電子レンジ調理用食品容器。 In a container for cooking food in a microwave oven, a plastic protective layer 1 and potassium titanate reduction are applied to the part of the paper carton container that comes into contact with the food during cooking, from the side closest to the food 8 to the side far away from the food 8. A heating element layer 2 which is a printed layer of ink containing powder of a conductive substance and a spark prevention layer 3 made of plastic is provided, and a large number of holes 6 are provided that penetrate from the protective layer 1 to the spark prevention layer 3. A food container for cooking in a microwave oven.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1986161029U JPH0512653Y2 (en) | 1986-10-21 | 1986-10-21 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1986161029U JPH0512653Y2 (en) | 1986-10-21 | 1986-10-21 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS6366703U JPS6366703U (en) | 1988-05-06 |
| JPH0512653Y2 true JPH0512653Y2 (en) | 1993-04-02 |
Family
ID=31086967
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP1986161029U Expired - Lifetime JPH0512653Y2 (en) | 1986-10-21 | 1986-10-21 |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH0512653Y2 (en) |
Families Citing this family (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2002186470A (en) * | 2000-12-19 | 2002-07-02 | Dainippon Printing Co Ltd | Method for packing frozen and chilled food |
| KR20040027009A (en) * | 2002-09-27 | 2004-04-01 | 삼성전자주식회사 | Microwave oven |
| US9936542B2 (en) * | 2008-06-09 | 2018-04-03 | Graphic Packaging International, Llc | Microwave energy interactive structure with venting microapertures |
| JP5496207B2 (en) * | 2008-09-17 | 2014-05-21 | グラフィック パッケージング インターナショナル インコーポレイテッド | Structure for baking and crunching food in a microwave oven |
| JP2013043683A (en) * | 2011-08-25 | 2013-03-04 | Toppan Printing Co Ltd | Paper container to be heated by microwave |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5514490A (en) * | 1978-04-14 | 1980-01-31 | Procter & Gamble | Micro wave heating cooking bag |
| JPS5617353U (en) * | 1979-07-18 | 1981-02-16 |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS56150782U (en) * | 1980-04-10 | 1981-11-12 |
-
1986
- 1986-10-21 JP JP1986161029U patent/JPH0512653Y2/ja not_active Expired - Lifetime
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5514490A (en) * | 1978-04-14 | 1980-01-31 | Procter & Gamble | Micro wave heating cooking bag |
| JPS5617353U (en) * | 1979-07-18 | 1981-02-16 |
Also Published As
| Publication number | Publication date |
|---|---|
| JPS6366703U (en) | 1988-05-06 |
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