JPH10305877A - Tray for cooked food, and food package for micro-wave oven cooking using the same - Google Patents

Abstract

PROBLEM TO BE SOLVED: To make steam easy to pass through at the time of cooking, and at the same time, prevent a stickyness due to an excessive oil from generating, and reproduce a high quality by a method wherein a groove is formed at a location which is lower than the bottom upper surface of a recessed where a cooked food is housed, and the tip end of the groove is extended to the outside of the recess. SOLUTION: Housing chambers 3 having a peripheral edge around the opening 1 are formed, and in each housing chamber 3, recesses 4 where foods are housed under a defined state, are provided in parallel. In this case, a radial groove 5 is formed at a location which is lower than the bottom upper surface 4a of the recess 4, and the tip end is extended to the outside of the recess 4. By using this tray, when a cooked food A is housed, a space 6 is formed between the bottom surface (a) and the recess 4, and steam which rises at the time of cooking is released, and the surface is prevented from swelling. At the same time, by dropping and accumulating an excessive oil from the cooked food A, in the groove 5, a stickyness is prevented from occurring. By this method, a quality which is close to that at the time of a deep frying, can be reproduced.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a tray for cooked food and a food package for microwave cooking prepared by using the tray, and more particularly, to a fried frozen food.

[0002]

2. Description of the Related Art Cooked foods, especially croquettes fried in oil, french fries, fried chicken, etc. have appeared on the market with the spread of microwave ovens, and their packages can be cooked in microwave ovens as they are. Package form is required. These cooked foods are displayed at supermarkets, convenience stores, and the like by frozen distribution.

[0003] In the case of cooking in a microwave oven, since the food is fried in advance, oil drips from the food due to thawing and heating, resulting in a great loss of the commercial value, image and taste of the food. Conventionally, a large number of food packages for microwave ovens have been put into practical use, but at present, the above-mentioned problems due to dripping of oil from food have not been addressed.

[0004] In addition, the use of frozen foods has become diversified. For example, a large pack of frozen foods is subdivided into single-use amounts and refilled at home, or a part is taken out and the rest is sealed. Then, it is frozen and stored again, and a packaging form which can cope with various use modes is desired.

[0005]

Under such circumstances, the quality close to that of a deep-fried product can be reproduced after microwave cooking of fried food, particularly frozen fried food, in a microwave oven. It is desirable to do so.
In addition, even when the product is packaged so as to be fitted to the contents, the influence of water vapor and oil generated from the product upon heating is minimized and / or the oil is easily dropped off. Is desirable. On the other hand, non-frying processed food is softer than fried food, so if it is stored in a container with irregularities before freezing, the surface of the food may be deformed or lose its shape due to the irregularities. When frozen, it becomes a deformed or shaped frozen food. Since such a food package has a poor appearance and its commercial value is correspondingly reduced, it is desirable to prevent such a situation from occurring. To achieve these objects, the present invention provides:
The recess for accommodating cooked food is devised.

[0006]

That is, the tray for cooked food according to the present invention has a recess 4 for containing cooked food A.
Wherein a groove 5 is formed at a position lower than the bottom upper surface 4a of the recess 4 and a tip 5a of the groove 5 extends outside the recess 4. is there.
When this food tray is used, as shown in FIG.
And the prepared food A stored in the recess 4
A space 6 is formed between the groove 5 and the bottom surface a of the groove 5. During cooking, water vapor is placed in the tip 5 a of the groove 5 extending through the space 6 to the outside of the recess 4, that is, in the recess 4. It is possible to prevent the cooked food A from getting out of the outer peripheral surface a ′ and the surface of the cooked food A being wet. On the other hand, when the cooked food is a fried food, the excess oil coming out of the fried food A placed in the recess 4 drops and accumulates in the groove 5 during cooking. It is possible to prevent stickiness at the lower part of the processed food A, and to reproduce food having a quality close to that of deep fried food.

The grooves 5 may be arranged radially with respect to the recesses 4, or may not necessarily be arranged radially. The arrangement state of the groove 5 can take various modes. For example, as shown in FIG. 1, when the grooves 5 are arranged radially with respect to the recesses 4, the water vapor generated during cooking passes through the space 6 of the cooked food A placed in the recesses 4. This makes it possible to evenly and radially escape from the outer peripheral surface a ′ and prevent the surface of the cooked food from being partially wet.

The grooves 5 are desirably connected on the center side of the recess 4. When the grooves 5, 5 are connected on the center side of the recess 4, the steam generated during cooking is evenly fed into the grooves 5, 5, and the tip of the groove 5 extending outside the recess 4 Not only does it escape from 5a, but if the fried food A is placed in the recess 4, excess oil coming out of it during cooking will accumulate in the grooves 5,5.

It is desirable that the bottom upper surface 4a of the recess 4 be inclined so as to become higher as it goes outward. When the bottom upper surface 4a of the recess 4 is configured as described above, the cooked food A stored in the recess 4 comes to a position higher than the recess formed by the grooves 5,5. Therefore, cooked food A
The space 6 between the bottom surface a and the concave portion becomes larger, so that steam generated during cooking can easily escape from the grooves 5,5. On the other hand, when the fried food A is placed in the recess 4, during cooking, excess oil coming out of the recess 4 flows down the inclined bottom upper surface 4 a to the center side of the recess 4 during cooking.

On the other hand, by using these food trays and packaging them, a cooked food package suitable for microwave cooking can be obtained. In particular, the food package for microwave cooking according to the present invention can provide a fried food that has solved the above-mentioned problems caused by the drip of oil from the food during cooking.

[0011]

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS Preferred embodiments of the present invention will be described in detail with reference to the drawings. As shown in FIGS. 1 and 2,
It is assumed that there are two or more (five in the case of FIG. 1) accommodation chambers 3 having the peripheral edge part 2 in the upper opening 1, and each accommodation chamber 3, 3
Are joined at the peripheral portion 2. In each of the accommodation chambers 3, 3 are provided with recesses 4, 4 for sorting and accommodating foods (three in FIG. 1). As shown in FIG. 1, radial grooves 5, 5 are formed at positions lower than the bottom upper surface 4a of the recesses 4, 4, and the tips 5a, 5a of the grooves 5, 5 are Extend to the outside. Also, radial grooves 5,
5 is connected on the center side of the recess 4. On the other hand, as shown in FIG. 2, the bottom upper surfaces 4a, 4a of the recesses 4, 4 are all inclined so as to become higher toward the outside.

When the cooked food A is stored on the bottom upper surface 4a of the recess 4, as shown in FIG. 2, between the bottom a of the cooked food A and the recess formed by the radial grooves 5,5. A space 6 is formed, and the water vapor passes through the space 6 and extends out of the recess 4 to the tips 5a, 5a of the grooves 5, 5, ie,
It is possible to prevent the surface of the cooked food A from radiating from the outer peripheral surface a 'of the cooked food A placed in the recess 4 and to be wet. On the other hand, when the fried food A is placed in the recess 4, excess oil coming out of the fried food A drops during cooking and accumulates in the radial grooves 5, 5. The stickiness can be prevented, and the quality close to the quality at the time of deep fry can be reproduced.

Further, since the radial grooves 5, 5 are connected on the center side of the recess 4, the steam generated during cooking is sent evenly into the radial grooves 5, 5 to the outside of the recess 4. The grooves 5 extend out to the ends 5a and 5a of the grooves 5. Therefore, it is possible to further prevent the surface of the cooked food A from becoming wet. On the other hand, when the fried food A is placed in the recess 4, excess oil coming out of the food A during cooking is accumulated in the radial grooves 5, 5. Therefore, it is possible to further prevent the stickiness of the lower part of the fried food A,
You can reproduce the quality that is almost the same as the quality at the time of deep fry.

Further, since the bottom upper surface 4a of the concave portion 4 is inclined so as to become higher as going outward, the cooked food A stored in the concave portion 4 is placed in the concave portion formed by the radial grooves 5,5. You will come to a higher position. Therefore, the space 6 between the bottom surface a of the cooked food A and the concave portion becomes larger, and the water vapor generated at the time of cooking easily escapes from the radial grooves 5, 5, and the surface of the cooked food A becomes wet. Can be further prevented. On the other hand, when the fried food A is placed in the recess 4, during cooking, excess oil coming out of the recess 4 flows down the inclined bottom upper surface 4 a to the center side of the recess 4 during cooking. Therefore, the stickiness of the lower part of the fried food A can be further prevented, and the quality that is almost the same as the quality at the time of deep fry can be reproduced.

FIGS. 1 and 2 illustrate the case where the grooves 5 are radially arranged with respect to the recesses 4. However, as shown in FIG. 3, the grooves 5 may not necessarily be radially arranged. Good. Further, the arrangement state of the grooves 5 is not limited to only these two cases, but can take various forms. As shown in FIGS. 1 and 2, when the grooves 5 are arranged radially with respect to the recesses 4, the water vapor generated during cooking passes through the space 6 to the cooked food placed in the recesses 4. A is evenly radially removed from the outer peripheral surface a 'of A, and it is possible to prevent the surface of the cooked food from becoming partially wet. Note that FIG.
The grooves 5, 5 in the case shown in FIG. 5 are of a form in which a plurality of grooves 5 and 5 are connected so as to be orthogonal to the line passing through the center of the recess 4, and as shown in FIGS. Are connected at the center side of the groove. Even when the grooves 5, 5 are arranged with respect to the recess 4 as shown in FIG. 3, the bottom upper surface 4a of the recess 4 is inclined so as to become higher toward the outside similarly to the case shown in FIG. Can be done.

The material of the tray may be any material having resistance to cold, heat and oil. For example, it can be made of thin polypropylene. In addition, it is preferable to put this tray in a packaging bag as it is or with its upper part covered with a wrap film. Packaging may be performed in any of the usual forms.

The food tray shown in the drawings is suitable for storing cooked foods, especially fried foods for cooking in a stove, and in particular frozen frozen foods for cooking in a stove. It is most suitable to be housed in the upright position. Some of the marinades are not fried, in which case they are softer than fried food, but they do not deform or lose shape when stored in the recess, making them look good frozen foods. can do. Then, such a food package for cooking in a microwave oven has an improved appearance, and the commercial value is improved accordingly. Frozen food that has been processed with oil fried for cooking is a package in which the surface of the foreskin is swollen by steam and oil generated from the product when the microwave is heated when the surface in contact with a container such as a dish is cooked, and the quality of the food becomes worse than the original quality. It is a frozen product of bean jam or foreskin.

In the case shown in the drawings, the peripheral portion 2 between the storage chambers 3 is joined so as to be cut off. As shown in FIG. 1, the joining state of this portion is that there are two portions 7 connected at two points, and the other portion is a long continuous cut 8. When the peripheral parts 2 and 2 are grasped with fingers and pulled, a portion 7 connected at two points,
7 can be easily separated and subdivided. That is,
Portions 7, 7 connected at two points are cut off to form a subdivision tray having one storage chamber 3.

As described above, if it can be easily divided, it can be used for various food trays. If this food tray is used, for example, for frozen foods, it can be used only as much as needed during cooking. When the remaining portion is stored in the refrigerator, no space is required, and the space in the refrigerator can be effectively used. However, the present invention is not limited to frozen foods, and can be applied to all foods having two or more storage compartments for separately storing foods.

[0020]

When the food tray according to the first aspect is used, steam is easily released during cooking, so that there is no danger of the cooked food becoming wet, and the fried food is placed in the recess. When it is placed, it is possible to prevent stickiness due to excess oil coming out of it, and there is an effect that the quality close to the quality at the time of deep fry can be reproduced. In addition, even if the food that has not been subjected to the frying treatment is accommodated in the recess, the food is not deformed or loses its shape, and there is an effect that the frozen food can be provided with a good appearance. Then, such a food package for cooking in a microwave oven has an improved appearance, and the commercial value is improved accordingly.

In the case where the food tray according to the second aspect is used, the water vapor generated during cooking escapes evenly and radially from the outer peripheral surface a 'of the cooked food A placed in the recess 4 so as to be cooked. There is an effect that the food surface can be prevented from being partially wet.

When the food tray according to claim 3 or 4 is used, the surface of the cooked food can be further prevented from getting wet. It has the effect of reproducing something that is almost the same as quality.

[0023] The cooked food package according to claim 5 is suitable for microwave cooking, and in particular, in the case of fried food, the above-mentioned problems due to drip of oil from the food during cooking are solved. There is an effect that it is possible to provide the solved fried food.

[Brief description of the drawings]

FIG. 1 is a plan view showing an example of a food tray according to the present invention.

FIG. 2 is an enlarged vertical sectional view taken along line II of FIG. 1 showing a use state.

FIG. 3 is a schematic plan view showing another arrangement state of a groove formed in a recess.

[Explanation of symbols]

1 opening, 2 peripheral edge, 3 accommodation room, 4 recess, 4a
Top bottom, 5─ groove, 5a─ groove tip, 6─ space, 7─ connected part, 8─ cut, A─ fried processed food, a─
Bottom surface, a'─ outer peripheral surface.

──────────────────────────────────────────────────続 き Continued on the front page (51) Int.Cl. ⁶ Identification symbol FI // A23L 1/48 A23L 1/48 (72) Inventor Shinzo Sasaki 2-14-15 Shimomeguro, Meguro-ku, Tokyo Showa Trading Stock Company Tokyo Branch

Claims (5)

[Claims] 1. A tray having a recess 4 for accommodating a cooked food A, wherein a groove 5 is formed at a position lower than a bottom upper surface 4a of the recess 4, and a tip of the groove 5 is formed by the recess 4 A tray for cooked food, wherein the tray extends to the outside. 2. A tray according to claim 1, wherein said grooves are arranged radially with respect to said recesses. 3. A tray for cooked food according to claim 1, wherein the groove is connected to the center of the recess. 4. The cooked food tray according to claim 1, wherein the bottom upper surface 4a of the recess 4 is inclined so as to become higher as it goes outward. 5. A food package for microwave cooking, wherein the tray for cooked food according to any one of claims 1 to 4 is used and packaged.