JPH05276884A - Food package for cooking with microwave oven - Google Patents

Abstract

PURPOSE:To provide the subject food package capable of making cooked frozen/ refrigerated food into satisfactory cooked food using a microwave oven. CONSTITUTION:The objective food package having the following characteristics: (1) swellable by the internal pressure of steam generated on heating in a microwave oven; (2) capable of regulating such internal pressure at 1.10-1.15atm; (3) capable of regulating the temperature inside the package at 100-105 deg.C; and (4) having steam-regulating hole(s) 0.5-2.0mm in diameter or so as to be 300cc in steam blowoff level. With this food package, a satisfactory, tasty cooked food can be obtained irrespective of the kind and temperature of a cooked frozen/refrigerated food in the package, and of the type of a microwave oven to be used.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a food container for microwave oven cooking, which can appropriately cook frozen or chilled food that has been cooked using a microwave oven.

[0002]

BACKGROUND OF THE INVENTION Cooking frozen foods using a microwave oven is now fairly widespread. For example, as a food container for microwave oven cooking, a piece of conductive material such as aluminum foil, silver micro paint, or copper-filled coating material is attached or applied to a carver film of a container (Japanese Patent Laid-Open No. 55-87077). Or a microwave oven container (actually opened) in which an air vent hole is provided on the upper surface or upper part of the container, and a detachable sealing plug or a sticking wrap capable of being peeled off is attached or stuck to the air vent hole. Sho 59-5517
No. 0) is known.

[0003]

However, the completion of cooking of frozen foods cooked in the microwave oven becomes hard due to taking too much time even if the time and temperature as indicated on the commercially available frozen products are set. It wasn't very good because it did not thaw or on the contrary it could not be thawed enough.

The inconvenience of such a cooking method is considered to be caused by a plurality of causes as follows. That is,
(1) Microwave ovens differ greatly in the structure of the rays, the shape of the angle part, and the range depending on the model of each manufacturer. (2) The temperature of chilled cold food is large frozen warehouses, frozen vehicles,
-25 ° C depending on the freezer at the place of use and the state of leaving before use
There is a difference between about + 10 ° C (the difference in permittivity is extremely large when the food moisture is ice-like or water-like). (3) The stored foods mainly differ in water content (oil content and other components), and when the water content is ice-like, electronic heating is significantly different.

In addition to the above three causes, (4) the difference in cooking time of 5 minutes to 10 minutes in the conventional boiling and cooking had almost no effect on the finish, but in the microwave cooking, 10 seconds to 20
Due to the difference in seconds, it is still necessary to cool or the water is very hard, resulting in dryness. (5) Conventional microwave oven cooking is
As a rough guide, it is necessary to set the time by displaying ○ minutes for ○○ and △ minutes for △△, but it is difficult to adjust the time before eating for the above reason.

[0006] Therefore, the food setting table of the microwave oven is not uniformly electronically heated, and there are a portion where the temperature is raised by electronic heating and a portion where the temperature is not raised by electronic heating. Therefore, the time suitable for cooking is completely different depending on the position where the food is placed, and the shape and range of the irradiation surface of the irradiation and heating portion are completely different depending on the model. Also, the time for thawing and cooking differs depending on the type of frozen food. Furthermore, even for foods of the same type, the appropriate time for thawing and cooking differs depending on the components contained in frozen foods, such as the amount of water and oil. It was impossible to expect a satisfactory cooking result at all times due to variations in such conditions.

Further, the conventional cooking container uses
The internal temperature and pressure are not always kept constant to those suitable for constant cooking, but always satisfying due to the difference in the freezing temperature of cooked frozen / refrigerated food, the type of food, etc. Getting food was difficult.

[0008]

Means for Solving the Problems When the present inventors cook frozen foods and the like using a microwave oven, the various frozen and refrigerated foods are prepared regardless of the difference between the microwave oven body and the frozen foods. Although research has been carried out to provide a method capable of appropriately cooking according to food, a container having a water vapor adjusting hole through which water vapor is emitted under internal pressure when electronically heating the food charged therein is It enables the proper cooking of various cooked frozen foods without being affected by the various conditions, and puts the cooked frozen foods into this, and the electronic heating is stopped in 10 seconds or less, preferably 3 to 8 seconds after the steam blows out. The present inventors have found that a satisfactory cooked food can be obtained by the above, and have reached the present invention.

That is, according to the present invention, the internal pressure of water vapor during electronic heating of cooking food can be increased to 1.01.
Microwave cooked food for cooked frozen / refrigerated foods with a steam control hole that adjusts the pressure to -1.15 atm and adjusts the temperature inside the container to 100 to 105 ° C. It relates to a storage body.

[0010] As the storage body, any one can be used as long as it can hold a certain internal pressure by balancing the internal pressure and the release of water vapor, and can store and seal food such as bags, cups and trays. But it doesn't matter.

What is important in the present invention is that food is stored in
When heated, internal pressure is applied to the container by the steam generated from the food, the steam acts on the food, and the steam blows out in a swelling state.The pressure and temperature at this time are 1.01 atm to 1.15 atm and The temperature is adjusted to 100 ℃ -105 ℃.

In the present invention, the food wrapped by heating is heated to generate steam and the container swells, and the water vapor adjusting hole serves as a control valve mold to eject steam, so that steam having pressure inside the container is generated. Like the equilibrium moisture, it fills the entire storage body, so the outside of the food will not adsorb the steam, and even if the central part is completely thawed, the outside will not dry due to lack of water and will not become solid.

By adjusting the water vapor pressure of the container at the time of heating and cooking, the microwaves emitted from the microwave oven are absorbed by the food, and the molecules of the food vibrate to generate heat. It can be carried out under uniform steam pressure. On the other hand, in the opening mechanism (when there is no internal pressure) where the internal pressure equilibrium water vapor does not occur, in order to obtain a satisfactory cooking result, the frozen food that has been cooked is left to thaw naturally and then electronically heated. Requires 10 to 20 times that of the mechanism of the present invention. In the conventional method, thawing is sequentially performed by heating at 100 W and then heating at 500 W, but the time required for this is 3 to 4 times as long as that of the present invention. Moreover, the finished cooked food has a markedly deteriorated texture and taste, and cannot be said to be a satisfactory cooked food. In the present invention, satisfactory cooking can be performed in a short time, and particularly when thawing ice having an extremely low dielectric power factor, a high shortening effect is exhibited, and further by selecting this water vapor pressure, a certain taste can be maintained. It will be possible.

Although the water vapor adjusting hole is provided, it may be provided at any position.

Thus, it is important that the container is not broken even when the internal pressure is applied, and that any part of the container is bulged when the internal pressure is applied and the steam is blown out. This blister of the container can be used as a reference that the cooking of the food in the container has been completed. At the same time, steam is blown up, but this blow-up time is also important, and this blow-up time can be used as a guide for the end of cooking. This was first devised by the present inventors.

The size, type and number of the steam control holes are as follows.
The size (volume) of the container can be obtained by roughly calculating from the food to be cooked, that is, the water content in the food, especially the frozen portion having extremely different dielectric constant. Of course, food ingredients,
Fine adjustment of each food is required depending on the composition of carbohydrates, proteins, ash, oil, etc., but normally the bag is 80 mm long ×
In the case of 180 mm, the total volume is 300 cc except for the molding part. The diameter of this hole is 0.5 mm to 2 mm and the number of holes is 1 to 1.
There are six.

Also, in the case of cups and trays, it is preferable that the inner volume of 300 cc is 1 to 6 holes having a diameter of 0.5 mm to 2 mm according to a bag.

The vapor pressure in the storage body is 1.01 to 1.15 atm,
The temperature is preferably in the range of 100 ° C. to 105 ° C., outside this range, that is, when the pressure is less than 1.00 atm, electronic heating cooking for the purpose of short-time minutes-seconds cooking, especially the difference in the dielectric constant of the frozen portion from the frozen state It is not preferable because the unthawed part remains due to the cause.

If the temperature exceeds 1.15 atm and the temperature is 105 ° C or higher, it may be possible depending on the material, but in the economical and practical container at the present time, the hole of the adjusting hole or the seal part is damaged and it becomes an open state. In some cases, it becomes necessary to use a material having very high pressure resistance and heat resistance, which increases the material cost from an economical point of view and often causes problems in the condition and taste of the cooked food.

The shape of the adjusting hole is usually circular, but a method is also provided in which notches for X and V are provided and the notches for V and V are pushed up and prepared by injecting steam.

In the case of a single bag, this hole is opened with a metal needle or a metal heating needle that moves up and down after bag making, and in the case of mass production, in the case of automatic bag making and immediate storing food pack, it is the same as above. It can be opened by cranking the needle.

Further, in adjusting the water vapor pressure of the present invention, sealing or wrapping is applied to the adjusting hole to give consideration to hygiene and prevent water evaporation at the time of freezing so that it is removed during microwave oven cooking. It can also be adjusted to the target pressure. Further, it is possible to apply a method in which the water vapor pressure adjusting hole provided in this container is closed with a seal or a wrap, so that it is applied to, for example, commonly used salt, pH, stabilizers or some foods. The microwave oven sterilization method described above can be used as a storage or distribution surface by putting food into the main body and using a water vapor adjusting hole to obtain a cold storage type body or a room temperature type body. In addition, this container is re-stored in a sterilized container after long-term storage sterilization by the conventional high pressure retort sterilization (including low pressure) method, or this container is made of retort resistant material. However, it is also possible to apply a usage method such as providing an appropriate adjustment hole after the retort work.

The fact that the present invention has a great effect on the reduction of the electronic heating time of the stored food by the adjusting hole provided in the storage body is clear because the time can be remarkably shortened in any experiment of the prepared food. .. From more detailed experimental examples, the amount of steam generated during electronic heating and the time until the generation differ depending on the size of the control hole depending on the temperature and material composition of the stored food.
~ 10 seconds, preferably 3-8 seconds, the taste, i.e. taste, aroma,
The texture is the best.

Therefore, when this container is used, all foods are cooked by blowing up steam for 1 to 10 seconds, preferably 3 to 8 seconds, and this steam blowing time is used as a guide for completion of cooking. Anyone can easily cook various foods in a microwave oven in a satisfactory manner.

The material of the food container of the present invention is heat resistant (110
Any material that is impermeable to oil and water, such as polyester, polyamide, polyimide, polyamideimide, polypropylene, heat-resistant polyethylene, and mixtures thereof, polyethylene terephthalate, 6-nylon, 66-nylon, Stretched / unstretched polypropylene (OPP, CPP), high density polyethylene,
Medium density polyethylene, low density polyethylene (HD, M
D, LD) and the like, and those obtained by adhering the synthetic resin film to a paper container by thermocompression bonding or the like.

These can be monolayer films.

The present inventors have previously proposed a specific laminated sheet. These laminated sheets have an outer layer of oil and water-resistant heat-resistant synthetic resin film, an intermediate layer of water-absorbing and oil-absorbing paper or non-woven fabric, and an inner layer of oil and water (due to capillarity) eluted by heating food. A laminated sheet made of a heat-resistant synthetic resin film having fine holes through which it can pass, or a three-layer laminated sheet in which finer holes are formed in the intermediate paper portion or the intermediate nonwoven fabric portion in order to enhance the capillary phenomenon. Also, the outer layer is a heat-resistant synthetic resin film that is impervious to oil and water, and the inner layer is a nonwoven fabric, for example, a sheet in which a fine piece of synthetic resin is plowed into a fine piece of a moisture-absorbing or oil-absorbing material, and then pressure-heated and bonded. It is a two-layer laminated sheet consisting of. It may be a container made of these laminated sheets (or films), and the electronic heating cooking of the present invention can be performed using such a container.

Further, such a three-layer or two-layer laminated sheet laid only on the bottom of a cup or tray can also be used as the container in the present invention.

The material of the container of the present invention may be a single layer sheet (or film) and a laminated sheet of the heat resistant synthetic resin described above. Examples of the laminated sheet of the present invention include outer layer-middle layer-inner Examples of the order of layers are polyester-paper or non-woven fabric-polyethylene, polyester-paper or non-woven fabric-polyamide, polyester-paper or non-woven fabric-
Polyimide, polyester-paper or nonwoven-polypropylene, polyester-paper or nonwoven-polyester, polyamide-paper or nonwoven-polyethylene, polyamide-
Paper or non-woven fabric-polyester, polyamide-paper or non-woven fabric-polypropylene, polyamide-paper or non-woven fabric-polyimide, polyamide-paper or non-woven fabric-polyamide, polyimide-paper or non-woven fabric-polyethylene, polyimide-paper or non-woven fabric-polyester, polyimide-paper or Nonwoven fabric-Polypropylene, Polyimide-Paper or Nonwoven fabric-Polyamide, Polyimide-Paper or Nonwoven fabric-Polyimide, Polypropylene-Paper or Nonwoven fabric-Polyethylene, Polypropylene-Paper or Nonwoven fabric-Polyester, Polypropylene-Paper or Nonwoven fabric-Polyamide, Polypropylene-Paper or Nonwoven fabric- Polypropylene, polyester-nonwoven fabric, polypropylene-nonwoven fabric, polyamide-nonwoven fabric and the like.

These can be used for all or part of the container. For example, the container can be made of the above-mentioned material, but in the case of a tray or a cup, it can be used only for the main body and another material for the lid, or the above-mentioned sheet only for the bottom part. ..

In the container made of the above-mentioned material, the pressure rises due to the water vapor pressure during electronic heating, the water vapor is conveniently expelled from the water vapor adjusting hole, and the fine holes of the synthetic resin film of the inner layer ( Through the holes, oil and water from food is absorbed by intermediate water absorption, oil-absorbent paper, non-woven fabric (in the case of three-layer laminated sheet) or non-woven fabric of inner layer (two-layer sheet), and it has a lot of oil and embossing, and taste food. It is preferable in that it has the same feeling as ordinary cooked foods.

The foods used in the present invention include cooked frozen foods and chilled foods, for example, oil-and-fat-containing foods such as nuggets, hamburgers and bonito, yakisoba, fried noodles, spaghetti and the like are preferable.

Referring to the drawings, FIGS. 1 and 2 are schematic views of a bag food container for microwave oven cooking according to the present invention. FIG. 1 is a state diagram before cooking and FIG. 2 is a state diagram after cooking. , It shows that the bag is bulging after cooking. 3 and 4 are schematic views of the cup-type food container for microwave oven cooking of the present invention, FIG. 3 is a state diagram before cooking, FIG. 4 is a state diagram after cooking, and a lid after heating and cooking. The part is bulging and has a semicircular shape. 5 and 6 are schematic views of the lid of the cup and the cup body, FIG. 5 is a schematic sectional view of the lid, and FIG. 6 is a schematic diagram of a double cup. 7 and 8 are schematic views of the tray type food container for microwave cooking according to the present invention, FIG. 7 is a state diagram before cooking, FIG. 8 is a state diagram after cooking, and the center of the lid is after heating and cooking. The cap of the part is bulging up. FIGS. 9, 10 and 11 are schematic views of the food container for bag-type microwave oven cooking containing trays of the present invention. FIG. 9 is a state diagram before cooking and FIG. 10 is a state diagram after cooking. After that, the bag is puffed up.
FIG. 11 is a schematic cross-sectional view in the case where a water absorbing oil paper portion is provided on the bottom of the tray. 12 and 13 are schematic views of the food container for bag microwave oven cooking contained in the cup of the present invention. FIG. 12 is a state diagram before cooking, FIG. 13 is a state diagram after cooking, and after heating and cooking. The bag indicates that the bag is protruding from the blister cup. 14 to 17 are schematic cross-sectional views of a synthetic resin single-layer sheet (or film) and a laminated sheet, which are materials of the container of the present invention.

In the figure, 1 is a bag body, 2 is a water vapor adjusting hole, 3
Is food, 4 is a seal part, 5 and 5'is a cup body, 6 is a lid, 7 is a rim, 8 is a tray body, 9 is a cap that can swell up, 10 ', 10' is water-absorbent oil paper or non-woven fabric , 11, 11 ', 11 "are heat-resistant synthetic resin films for the outer layer, 12, 12' are heat-resistant perforated synthetic resin films for the inner layer, a is an intermediate paper for enhancing the capillary action required for moisture absorption and oil absorption. It is a hole (hole) communicating with the (nonwoven fabric) part.

[0035]

[Function] The food can be boiled by the internal pressure of water vapor during electronic heating of cooking food, the internal pressure is adjusted to 1.01 to 1.15 atm, and the temperature inside the container is adjusted to 100 to 105 ° C. By using a microwave oven food storage container that has a steam control hole that ejects steam of mm / 300 cc, the type of microwave oven, the location of the food in the microwave oven, the type of cooked frozen food, the type of chilled food, and the temperature ,
Regardless of the difference in water content and oil content in food, the steam blowing time from the steam control hole can be as short as 10 seconds or less,
Moreover, it can be cooked deliciously.

Further, in this container, the end time of electronic heating can be identified and confirmed by the swelling of the container due to the internal pressure together with the blowing time of the steam, and the cooking operation becomes extremely simple and easy.

[0037]

EXAMPLES The present invention will be described in detail below with reference to examples, but it goes without saying that the present invention is not limited thereto.

Specific examples of various storage bodies will be shown.

(1) Example in which the container is a bag The bag 1 is provided with an adjustment hole 2 (FIGS. 1 and 2). The adjusting hole 2 is provided so that the water vapor atmosphere generated from the stored food has an internal pressure of 1.01 to 1.15 atm (temperature 100 to 105 ° C.), specifically, a circular hole 3 of 1 mm ^{2 with} an internal volume of 300 cc.
~ 5 are usually open.

The food 3 is put into the container 1 and cooked in a microwave oven. The position of this bag in the microwave oven does not matter. When heated electronically, the bag swells (Fig. 2). When the electronic heating is turned off within 5 to 10 seconds of indignation, the food is ready to eat and cooking is completed.

(2) Example in which the container is a cup The cover 6 of the cup 5 is made of polystyrene, and the adjustment hole 2 is provided at the center.
There is a rim 7 around the lid 6 and the outer periphery is a container which is fixedly adhered to the cup (FIGS. 3 and 4). When the cooked frozen / refrigerated food 3 is put in this container (Fig. 3) and electronically heated, the lid 6 adjusts the steam generated from the stored food 3 (internal pressure 1.01 to 1.15 atm, temperature 100 to 105 ° C). The lid bulges out and becomes a hemispherical shape as it gets outraged from 2 (Fig. 4). At that time, if the rim 7 is provided as shown in FIG. 5, the blister becomes smooth. Stop heating in 5-10 seconds. As a result, a delicious cooked food ready to eat can be obtained.

Regarding the cup, in consideration of the heat when it is held in the hand immediately after electronic heating, a double cup type of a styrofoam cup on the outside and a heat-resistant composite resin on the inside or a paper cup for the purpose of adsorbing oil / water may be used. As shown in Fig. 6, a double cup can be used to remove the drip by dropping it into the gap of the inner cup when the lid bulges into a hemispherical shape. In the production, various modes such as using water-absorbent oil paper or thick non-woven fabric as a method of sticking the bottom can be adopted.

(3) An example of the storage body is a tray In the tray 8, the storage body is a storage body in which the water vapor adjusting hole 2 is provided in the center of the lid 6 (FIG. 7). Frozen cooked in this storage
Water vapor generated from the stored food 3 when the refrigerated food 3 is put in and electronically heated (internal pressure 1.01 to 1.15 atm, temperature 100 to 105
(° C), the cap 9 at the center of the lid 6 swells up, and the steam blows up from the adjustment hole 2 at the center. The heating is stopped in 5 to 10 seconds (Fig. 8). As a result, a delicious cooked food ready to eat can be obtained.

(4) Example of Bag with Tray This is a container in which the food 3 is put in the tray 8 and put in the bag 1 (FIG. 9). When electronically heated as in the case of (1), a cooked food is obtained in exactly the same manner as in (1) (FIG. 10). In this container, the food 8 is contained in the tray 8, which is convenient when eating. If necessary, a water-absorbent oil paper can be provided on the bottom of the tray (FIG. 11).

(5) An example of a bag placed in a cup The cup 2 containing the cooked frozen / refrigerated food described in (1) above is placed in the cup 5, and the portion of the bag protruding from the upper part of the cup is bent to form an outer shilling package ( It is a storage body (not shown) (FIG. 12).

The exterior is broken during electronic cooking.
The bag is bulged due to electronic heating, so it projects outside the cup (Fig. 13). It is preferable that the cup has one layer. As a result, the same result as in the above (1) is obtained, and since the cup is used, it can be held in the hand immediately after cooking.

As in the above specific example, internal pressure steam (internal pressure 1.01
~ 1.15 atm, temperature 100 ~ 105 ℃) In any case, the swelling of the container can be seen visually, and the steam with internal pressure is escaping from the adjusting hole. Since the cooking is completed in 5 to 10 seconds, the completion of cooking can be easily discerned, and it has a function that can be said to be a so-called "watching guard for electronic cooking".

In the electronic heating mechanism of this container, in order to enhance the commercial value of the stored food (1) For the bag, since the free oil moisture which is melted by the internal pressure steam is adsorbed, the above-mentioned unique three-layer film, that is, the inner surface is used. Perforated polyethylene, intermediate; Water-absorbent oily paper or non-woven fabric, outer layer; It is preferable to use a PET resin laminated in consideration of heat resistance (especially for sponge cake layer with low free oil moisture, only heat resistance is considered) It is said that the mechanism).

(2) As for the tray, a thick non-woven fabric can be used inside the tray to prevent free oil moisture.

(3) Regarding the cup, in consideration of the case where it is held in the hand immediately after electronic heating, it is a laminated cup type of styrofoam on the outside and heat-resistant resin on the inside (a rim cup on the inside and a modified lookout that serves as a guard). A type that absorbs oil moisture drip from the semicircular sphere) or a type that uses a non-woven fabric at the bottom of the paper cup with a paper cup inside to adsorb free oil moisture can be used.

As a result, a satisfactory delicious cooked food was obtained from all prepared frozen and chilled foods such as chilled type such as chicken nuggets, edamame, bite pork cutlet, pilaf, octopus roast, and hot cake.

[0052]

[Effects of the Invention] The food can be boiled by the internal pressure of water vapor when it is electronically heated, the internal pressure is adjusted to 1.01 to 1.15 atm, and the temperature inside the storage body is adjusted to 100 to 105 ° C.
By using a frozen / refrigerated cooked food container for cooking a microwave oven, which has a steam control hole from which 0.5 to 2.0 mm / 300 cc of water vapor is blown, (1) any cooking food containing 70% or less of water content is heated by a microwave oven. You can cook and do a satisfying meal.

(2) Excellent food can be satisfactorily cooked regardless of the type and function of the microwave oven.

(3) The function of the microwave oven is fully exerted, and cooking can be performed in a short time.

(4) Since this container expands, it is possible to know the end of cooking, which is extremely convenient as a watch guard for a microwave oven, and anyone can easily and easily cook.

(5) Furthermore, in addition to a buzzer or a color buzzer, a device for stopping the heating of the microwave oven in 3 to 10 seconds can be easily obtained by detecting the indwelling of water vapor from the water vapor adjusting hole provided in the housing with a humidity sensor. It can be linked with a lamp, etc., and cooking in a microwave oven can be freely and easily operated.

(6) The container itself has an extremely simple structure, is easy to manufacture and handle, and is inexpensive and economical.

(7) With this container, the distribution mechanism is improved from the distribution of cold food to the distribution at room temperature. For example, when a dry pack and the current retort pouch are made of heat-resistant resin and the maximizing method in canning is replaced with resin pressure bonding, a new product that can be cooked by electronic heating at room temperature can be attached if a lid with a steam control hole is attached. it can.

(8) In electronic cooking, there is no need to thaw, and the two-layer or three-layer laminate described above maintains the balance of oil and water, and the cooking time for each food is controlled by adjusting the vaporized steam. Since it can be adjusted, there is no puncture and the effect of keeping the fragrance is sufficient, etc. Also, since the container after heating and cooking does not seep oil or water and hands are not dirty, hold it directly by hand You can

[Brief description of drawings]

FIG. 1 is a schematic view of a bag food container for microwave oven cooking of the present invention, which is a state diagram before cooking.

FIG. 2 is a schematic view of the bag food container for microwave oven cooking of the present invention, which is a state diagram after cooking.

FIG. 3 is a schematic view of a cup-type food container for electronic heating according to the present invention, which is a state diagram before cooking.

FIG. 4 is a schematic view of a cup-type food container for electronic heating according to the present invention, which is a state diagram after cooking.

FIG. 5 is a schematic view of a lid and a cup body of the present invention, which is a schematic cross-sectional view of the lid.

FIG. 6 is a schematic view of a double cup that is a container of the present invention.

FIG. 7 is a schematic view of a tray-type food container for electronic heating and cooking according to the present invention, showing a state before cooking.

FIG. 8 is a schematic diagram of a tray-type food container for electronic heating and cooking according to the present invention, which is a state diagram after cooking.

FIG. 9 is a schematic diagram of a food container for tray bag electronic heating and cooking according to the present invention, which is a state diagram before cooking.

FIG. 10 is a schematic view of a tray-containing bag electronic food cooking container according to the present invention, which is a state diagram after cooking.

FIG. 11 is a schematic cross-sectional view in the case where a water-absorbing oil paper portion is provided on the bottom portion of the tray that is the container of the present invention.

FIG. 12 is a schematic view of a food storage body for bag electronic heating cooking contained in the cup of the present invention, and is a state diagram before cooking.

FIG. 13 is a schematic view of a food container for bag electronic heating and cooking contained in the cup of the present invention, which is a state diagram after cooking.

FIG. 14 is a schematic sectional view of a laminated sheet (or film) of the present invention.

FIG. 15 is a schematic sectional view of a laminated sheet (or film) of the present invention.

FIG. 16 is a schematic sectional view of a laminated sheet (or film) of the present invention.

FIG. 17 is a schematic sectional view of a laminated sheet (or film) of the present invention.

[Explanation of symbols]

 1 Bag Main Body 2 Water Vapor Control Hole 3 Food 4 Sealing Part 5, 5'Cup Body 6 Lid 7 Rim 8 Tray Body 9 Cap 10, 10 ', 10 "Water Absorbing Oil Paper or Nonwoven Fabric 11, 11', 11" Heat Resistance of Outer Layer Synthetic resin film 12, 12 'Heat-resistant perforated synthetic resin film of inner layer a Hole for enhancing capillary phenomenon

Claims (4)

[Claims] 1. The food can be boiled by the internal pressure of steam when electronically heating the cooking food, and the internal pressure is 1.01 to 1.15.
Adjusted to atmospheric pressure, the temperature inside the container is adjusted to 100-105 ° C. Cooked refrigeration with a steam control hole with a steam of 0.5-2.0 mm / 300 cc in diameter.
Microwave oven food storage for refrigerated food. 2. The food container for microwave cooking of cooked frozen / refrigerated food according to claim 1, wherein the container is made of a heat resistant synthetic resin film. 3. The container has a heat-resistant synthetic resin film impermeable to oil as an outer layer, a water-impermeable synthetic resin film, water-absorbent and oil-absorptive paper as an intermediate layer, and oil and moisture (e.g. The food container for microwave cooking of cooked frozen / refrigerated foods according to claim 1, which is composed of a laminated sheet made of a heat-resistant synthetic resin film having fine holes through which capillarity can pass. 4. The cooked frozen / refrigerated food according to claim 1, wherein the container comprises a laminated sheet made of a heat-resistant synthetic resin film impermeable to oil and water as an outer layer and a moisture-absorbing and oil-absorbing nonwoven fabric as an inner layer. Food storage for microwave oven cooking.