JPH11334769A - Heating container for microwave oven - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a container in which an extremely convenient and suitable steaming effect can be obtained when the steam-heat cooking of foodstuffs is performed in a microwave oven. SOLUTION: This container is provided with protrusions 21 so as to be scattered on a bottom of a container main body 2 as a whole and, recesses 22 formed as a result communicate to one another. After feeding water into the recesses, the whole foodstuffs placed on the protrusions 21 are exposed to steam by heating the container in a microwave oven. In this container, a water retaining sheet 5 is laid on the bottom of the container main body.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a container for steaming food while heating it in a microwave oven.
For example, the present invention relates to steamed cooking of processed or semi-processed foods such as sausages such as Wiener and Frankfurt, meat loaf and steamed chicken, or frozen foods or chilled foods such as gyoza, shomai and meatballs.

[0002]

2. Description of the Related Art In order to cook cooked or semi-processed foods as described above, or frozen foods or chilled foods using a microwave oven, conventionally, these foods are packed in trays or dishes. It is common to transfer to another container and cover it with a wrap film or the like. However, according to such a method, foods after heating generally tend to have poor texture and taste due to lack of moisture. Therefore, for example, heat treatment may be performed after water is supplemented by spraying, etc., but depending on the amount of water to be used, the amount of water is still insufficient, or the bottom of a tray or a container, There is a problem that water accumulates at a contact portion between the film and the food, and the food sticks or swells.

[0003] Therefore, the present inventor proposes a container which does not require any troubles such as transferring foods and washing used containers, and which can always obtain an appropriate steaming effect, in order to carry out steaming and heating cooking in a microwave oven. (Japanese Patent Application No. Hei 10-19609)
issue).

[0004]

The above-mentioned container is capable of exposing food to steam by heating it in a microwave oven after pouring water into the bottom. However, when taking the container in and out of the microwave for heating after water injection,
Alternatively, the bottom surface of the container may vibrate or tilt when being served on a dining table or the like, and with such vibration or tilt, water or hot water present at the bottom may easily come into contact with food and wet the food. Was. If the food is wet, stickiness or the like may occur depending on the type of the food, resulting in an inconvenience that the taste and texture are impaired.

In view of such problems in the prior art, the present invention is directed to a microwave oven in which water or hot water is hardly displaced even if the container vibrates or tilts during heating and serving operations, so that the food is less likely to get wet. Containers for steam cooking for cooking,
It is an object to provide a food with the container and a cooking method using the container.

[0006]

Means for Solving the Problems The present invention has been accomplished as a result of intensive studies to achieve the above object, and the features thereof are as described below.

[0007] The container according to claim 1 is a container capable of steaming the food when the food is heated in a microwave oven, wherein the projection is provided so as to be scattered all over the bottom of the container body. The resulting recess is in communication, and by heating in a microwave oven after injecting water into the recess, a water retention sheet is provided at the bottom in a container that can expose the entire food placed on the protrusion to steam. It is characterized by being laid. By adopting such a container body bottom structure, even if water is injected into the container body preferably from one point, water spreads over the entire bottom, and therefore, when subjected to a heat treatment in a microwave oven after water injection, water boils. Food is evenly exposed to the generated steam. Since a water retention sheet is laid on the bottom of the container, the poured water is held on the water retention sheet, and when heating in a microwave oven, steam can be released,
The flow and scattering of water according to vibration and inclination can be reduced. Therefore, the food is less likely to get wet with water and the water is less likely to spill.

A container according to a second aspect of the present invention is characterized in that, in the container according to the first aspect, the maximum distance between the convex portions is set to a length such that the food does not fall into the concave portion. Such a configuration ensures that the food is exposed to steam without direct contact with the water, even after an appropriate amount of water has been injected.

According to a third aspect of the present invention, there is provided the container according to the first or second aspect, wherein a partition plate provided so as to have scattered openings abuts on an upper surface of the convex portion in the container. It is characterized by being performed. By placing the partition plate in this way, it is possible to heat the food, especially the individual small-sized food, without falling into the recess, and thus without directly contacting the water contained in the bottom of the container. Become.

[0010] The container according to claim 4 is a container capable of steaming the food when the food is heated in a microwave oven, wherein the partition plate provided with the apertures scattered therein comprises:
It was placed on the support arranged on the inner peripheral side surface of the container body, and was placed on the partition plate by heating in a microwave oven after water injection so as not to exceed the partition plate at the bottom of the container. A container capable of exposing the whole food to steam is characterized in that a water retention sheet is laid on the bottom.
With such a structure, a relatively small-sized food can be steamed and heated in the same manner as in the above-mentioned container, without forming a special uneven portion on the bottom of the container body.
As in the case of the described container, the possibility of the food becoming wet due to the vibration and inclination of the container is reduced.

[0011] The container according to claim 5 is a container that can steam the food when the food is heated in a microwave oven, wherein the partition plate provided with the apertures scattered is further provided with legs. The partition plate surface is placed so that the surface of the partition plate is separated from the bottom of the container body, and is poured onto the bottom of the container so as not to exceed the surface of the partition plate, and then heated by a microwave oven to be placed on the partition plate. The entire food placed can be exposed to steam. In the container, a water retention sheet is laid on the bottom. With such a structure, a relatively small-sized food can be steamed and heated without a specific structure of the container body. The effect provided by the water retention sheet laid on the bottom is the same as described above.

According to a sixth aspect of the present invention, in the container, the partition plate is provided with irregularities as a whole, and the opening is provided in a concave portion of the partition plate. When the food 3 is placed on such a partition plate and heated, the possibility that the opening of the partition plate is blocked by the food can be prevented, and the steam generated from water poured into the bottom of the container body can be prevented. The flow can be lubricated and therefore a favorable steaming effect is expected.

[0013] The container according to claim 7 is characterized in that, in the above container, a covering member is further provided at least on an upper portion of the container main body. With the covering member in this way,
After storing the food, the product can be easily distributed as a product, and when the food is heated in a microwave oven, only one location (water injection part) of the coating is peeled off, and the coating is applied to the container body. By doing so, it is expected that steam is more likely to be retained after being filled in the container body, so that the steaming effect is further enhanced, and furthermore, contamination in the microwave oven can be prevented.

In a container according to an eighth aspect of the present invention, in the container according to the seventh aspect, the covering member is a covering sheet, and the container can be hermetically sealed by tight contact between the covering sheet and an upper portion of the container body. . As described above, by providing the cover sheet that is in close contact with the upper portion of the container body, the container body can be filled and sealed with an inert gas, thereby preventing the stored food from being oxidized.

[0015] The food with a container according to the ninth aspect is stored in the container according to the seventh or eighth aspect, and the container is hermetically sealed by the covering sheet. This container-equipped food can be heated while exhibiting a steaming effect, by peeling off one portion of the cover sheet adhered to the container body, then pouring water into the container bottom and heating in a microwave oven, Since it can be served on a dining table as it is, it is possible to save trouble such as transferring foods and cleaning used containers.

According to a tenth aspect of the present invention, there is provided a cooking method of steaming and heating food using the container according to any one of the first to eighth aspects, wherein the food is stored in the container, and the food is placed on the bottom of the container body. And a step of injecting the food into an amount that does not reach the water surface, and then heating the food in a microwave oven. According to this method, heating can be carried out conveniently while obtaining a suitable steaming effect in a microwave oven, and the possibility of the food being wet due to direct contact with the poured water is reduced.

[0017]

DESCRIPTION OF THE PREFERRED EMBODIMENTS Hereinafter, embodiments of the present invention will be described in more detail with reference to the drawings, but the present invention is not limited to these embodiments.

1 to 5 schematically show various embodiments of the container 1 of the present invention.

The outer shape of the container body 2 of the present invention is not particularly limited, and may be appropriately designed according to the shape and size of the food to be heated.

The container body 2 is made of a material having a low temperature range (for example, -20 to 0 ° C.) and a high temperature range (for example, 100 to 13 ° C.).
0 ° C.), and has a strength such that the convex portion 21 or the support portion 23 on which the food and / or the partition plate 3 is placed is not deformed and buried with a load and heating. The material to have should be selected. In addition, it is desirable that this material has suitable impact resistance, specific gravity, and the like in view of distribution when commercialized as a packaged food.
Specific examples include polyolefins such as polyethylene, polypropylene, and polymethylpentene, and resins such as nylon, polyethylene terephthalate, and polycarbonate. These resins may be used alone, or may be used as a blend with an inorganic filler such as talc, calcium carbonate, mica, and silica. Further, in order to reinforce various functions such as oxygen gas barrier properties, heat resistance, cold resistance, and easy-openability, a laminate of two or more layers may be used. In view of heat resistance and elution resistance, a polypropylene-based material is preferably used.

The shape of the convex portion 21 provided on the bottom of the container body 2 may be, for example, a rib shape (see FIG. 1), a protrusion shape (see FIG. 2), or various other shapes.
2 communicates over the entire bottom, so that an appropriate amount of water can be poured into the recess 22 preferably from one location, and the steam from this water is exposed to the food as uniformly as possible without being blocked by the projection 21. Shall be allowed. When the partition plate 3 described below is not used, in particular, the maximum distance between the convex portions 21 is adjusted according to the size of the food to be heated, and the design is made so that the food does not fall into the concave portion 22 into which water is put. Is preferred.

When the partition plate 3 is supported by the support portion 23 provided on the inner peripheral side of the container body without forming the convex portion 21 on the bottom portion of the container body 2, as shown in FIG.
Various support modes, such as providing the step 3 in a stepped manner, or disposing a projection on the whole or a part of the inner peripheral side of the container body 2 so that the partition plate 3 can be stably placed or sandwiched (see FIG. 5). Is possible.

Further, as shown in FIG. 4, the convex portion 21 and the support portion 23 are not provided on the container body 2 and the partition plate 3 is
In the case where the container body 2 is used, various types of conventionally used containers can be used.

In addition, as shown in FIG. 2, for example, as shown in FIG. 2, it is preferable that the container main body 2 includes a water injection guide portion 24 having an appropriate inclination with respect to the bottom so that water can be smoothly injected into the bottom.

A water retention sheet 5 is laid on the bottom of the upper container body 2 as shown in FIGS.

The material of the water-retaining sheet 5 may be any material that has water retention and can suitably transmit water vapor, and is made of a water-absorbing polymer such as cross-linked sodium polyacrylate, starch, or the like. Preferred are sheets, nonwovens, Japanese paper, fabrics, pulp products and the like.

The water retention is selected according to the amount of water injected so that preferably all of the water to be injected can be absorbed and retained. The amount of water injected depends on the characteristics, size, amount, storage temperature of the food 10 to be heated and the heating time according to the bottom area of the container body 2. Depending on the material of the water retention sheet, the thickness is adjusted and applied in order to ensure appropriate water retention.

When the sheet 5 having the water retention property is laid as described above and an appropriate amount of water is poured before heating by the microwave oven, the food 10 can be obtained even when the container body 2 is tilted or vibrated during heating or serving. The possibility of getting wet with water or hot water or spilling water is reduced.

In the case of the container 1 designed so that the food 10 is placed directly on the convex portion 21 of the container body 2, the concave portion is provided to prevent the water retention sheet 5 from directly touching the food 10. It is preferable to use it in such a shape that it is laid so as to cover only 22 (see FIG. 1). Even if the protrusions 21 and the recesses 22 are provided, when the food 10 is placed on the partition plate 3 as shown in FIG. 2, the water retention sheet may be laid over the entire bottom of the container body 2. Good. Regardless of the shape of the container body 2, the steam is mainly evaporated from the water retention sheet 5 during heating, so that the water retention sheet 5 is preferably laid so that the food is uniformly exposed to the steam.

Next, as shown in FIGS. 2 to 5, the partition plate 3 has openings 31 so as to be scattered over the entire plate surface, and is provided on the convex portion 21 provided on the container body 2. It may be arranged on the support part 23 or via the leg part 32 so as to be separated from the bottom of the container body 2.

The material constituting the partition plate 3 is preferably a polyolefin resin such as polyethylene or polypropylene, or polyethylene terephthalate from the viewpoints of heat resistance, strength, rigidity, flexibility, releasability, elution resistance, hygiene and the like. . In terms of cost, versatility and heat resistance, polypropylene is more preferred. It is preferable to use a transparent material so that the water injection amount can be visually checked.

In particular, instead of the partition plate 3 being placed in contact with the projection 21 of the container body 2 as in the embodiment shown in FIG. 2, the partition plate 3 as shown in FIGS. 3 is the container body 2 via the container support 23 or via the legs 32
When arranged so as to be separated from the bottom, the food is placed on the bottom, and even after further heating, the partition plate 3 has appropriate heat resistance and rigidity as a material of the partition plate 3 so as not to hang down and reach the water surface even after heating. You should choose what you have.

The shape of the partition plate 3 depends on the internal structure of the container body 2 in addition to the perforated sheet shape shown in FIGS.
As shown in FIG. 4, it is possible to support food to be heated, such as a shape having an appropriate number and shape of legs 32, a saw blade having a through hole, a corrugated plate, etc., and to expose steam from the container bottom to the food. There is no particular limitation as long as it has an opening that can be formed. As shown in FIG. 5, the food 10 is placed on the partition plate 3 by the entire partition plate 3 having a corrugated shape and the apertures 31 being disposed on the bottom side of the partition plate 3. When heating, it is possible to prevent the opening 31 from being blocked by the food 10, so that the steam generated from the water poured into the bottom of the container body becomes lubricated, and a favorable steaming effect is expected. Is done.

Further, the partition plate 3 is preferably designed so that as much food as possible can be placed in correspondence with the bottom of the container main body 2, but the partition plate 3 is partially cut out to secure a space for water injection. The shape may be used (see FIG. 2A).

The container body 2 may be further provided with a cover member, such as a cover sheet 4 that can be hermetically sealed by pressing, for example, or a case in which food that is unlikely to change over time due to external oxygen is stored as the cover member. , A fitting lid, a wrap film or the like can be used. In this way, it is convenient to store, store, transport, and sell food, and also to improve the steaming efficiency by coating the container body with these during heating, and to prevent contamination in the microwave oven. Can be. If necessary, such an effect can be enhanced by re-attaching the covering member to the upper edge portion of the container body with a tape or the like at the time of heating or by locking with a stapler or the like.

The cover sheet 4 shown in FIG. 6 is, for example, heat-pressed to the upper edge of the container body 2 so that the container body 2 can be sealed. This cover sheet 4 is preferably peeled off relatively easily from one place (for example, a tab 41 provided near the water injection section) during heating and cooking, and water can be injected.
In addition, since the cover sheet 4 is coated on the container body 2 in a state where the container body 2 is partially peeled off, the steam easily fills the inside of the container body 2 at the time of heating, and a high steam while securing a passage for generated steam is secured. The effect can be obtained, and prevention of contamination in the microwave oven can be expected.

The material for the covering sheet 4 is preferably a material which can be heated and press-bonded to the upper portion of the container body 2 and has appropriate elasticity, easy opening property, rigidity, tear resistance and the like. In order to prevent the food stored in the container body 2 from being oxidized over time, an inert gas such as nitrogen gas may be filled or filled, but even in that case, the filled gas is hardly permeated. Therefore, it is preferable that the material be capable of maintaining the sealed state. For example, an ethylene vinyl alcohol copolymer polyvinylidene chloride, nylon, inorganic vapor-deposited polyethylene terephthalate, or the like is used as the gas barrier layer. Preferably, a film having a laminated structure in which a polyolefin resin is used as a seal layer with the container and stretched polypropylene or stretched polyester is used as an outer layer is suitable as a material for the covering sheet 4.

As described above, thermoplastic resin such as polypropylene and polyethylene terephthalate is used as a material of the fitting lid which can be used as a covering member when food which is hardly oxidized with time by external oxygen is stored. It can be used arbitrarily. Considering heating in a microwave oven, polypropylene having excellent heat resistance is preferable. The wrap film suitably used as the covering member is a wrap of polyethylene, polyvinyl chloride, polyvinylidene chloride, or the like, and polyvinylidene chloride wrap is preferable from the viewpoint of heat resistance.

All the materials used for each component of the container 1 described above can be subjected to heat sterilization or freezing treatment, and their properties are hardly changed substantially in the range of -20 to 130 ° C. It is preferred that

Next, the food with container 11 of the present invention whose appearance is shown in FIG. 6 will be described. The food 11 with a container according to the present invention includes, in the container 1 having the above-described configuration, for example, sausage such as Wiener, Frankfurt, meatloaf,
It is expected that the texture, umami, etc. will be increased by steaming at the time of heating such as processed or semi-processed foods such as steamed chicken, or frozen foods such as gyoza, shomai, meatballs, cooked rice foods or chilled foods Food 10 is stored and sealed with the cover sheet 4. Preferably, to prevent the food 10 from oxidizing over time,
An inert gas such as nitrogen gas is sealed in the container body 2. If necessary, an oxygen absorber, an antioxidant, etc. may be attached to further reinforce the antioxidant effect.

In addition, the container body 2 of the food 11 with a container
A scale may be attached as a guide for an appropriate water injection amount according to the characteristics, size, amount, storage temperature, bottom area of the container body 2, and the like of the food 10 stored therein. Alternatively, an appropriate predetermined amount of water may be attached to the food with container 11 in an appropriate packaging form. This appropriate amount of water should be sufficient to absorb and retain the water retention sheet.

The food 11 with the container after the water injection and the microwave heating treatment can be used as it is on the dining table with the covering sheet 4 completely peeled off.

A cooking method according to a further aspect of the present invention is a cooking method in which the food is steamed and heated using the above-described container 1, and the food 10 is placed on the projection 21 or the partition plate 3 in the container main body 2. Is placed on the bottom of the container body 2, and an appropriate amount of water that does not reach the food 10 is poured into the bottom of the container body 2, and then heated in a microwave for an appropriate time.

[0044]

As described above, according to the present invention,
Because it is steamed and cooked in a microwave oven, there is no need to transfer food or wash used containers.
Provided is a container which can always obtain a proper steaming effect. When steaming and heating are performed in the container of the present invention, the whole food is heated while being exposed to steam without separately using tableware, and can be used as it is on a dining table, which is useful not only at home but also in the restaurant industry. it is conceivable that.

According to the container of the present invention, even if water is injected from one place, the water spreads over the entire bottom. Therefore, if the heat treatment in the microwave oven is performed after the water injection, the whole food can be completely removed without coming into direct contact with water. The water can be uniformly exposed to steam, and even if the container is tilted or vibrated after water injection, the water is held on the water retention sheet, so that the possibility of food getting wet or spilling is reduced.

[Brief description of the drawings]

FIG. 1 is a perspective view of a container according to an embodiment of the present invention.

FIG. 2 is a perspective view (a) of a container provided with a partition plate and a water injection guide, which is a further embodiment of the present invention, and FIG.
FIG. 4B is a cross-sectional view of FIG. 4A and an enlarged cross-sectional view of a corner portion including a water injection guide as viewed from above.

FIG. 3 is a perspective view (a) of a container in which a partition plate is placed on a support portion and a cross-sectional view taken along line BB of the container, which is a further embodiment of the present invention.

FIG. 4 is a perspective view (a) of a container provided with a partition plate having a leg portion, and a CC sectional view (b) thereof, which is a further embodiment of the present invention.

5A and 5B are a perspective view and a DD sectional view, respectively, of a container which is a further embodiment of the present invention and which includes a partition plate having projections and depressions and in which the partition plate is sandwiched in a support part.

FIG. 6 is a partially cutaway perspective view of the food with a container according to one embodiment of the present invention.

[Explanation of symbols]

 DESCRIPTION OF SYMBOLS 1 Container 2 Container main body 3 Partition plate 4 Covering sheet 5 Water retention sheet 10 Food 11 Food with container 21 Convex part 22 Depression 23 Support part 24 Water injection guide part 31 Opening part 32 Leg part 41 Tab

Continued on the front page (51) Int.Cl. ⁶ Identification code FI F24C 7/02 551 F24C 7/02 551B H05B 6/64 H05B 6/64 J

Claims (10)

[Claims] 1. A container capable of steaming a food when the food is heated in a microwave oven, wherein the projection is provided so as to be scattered over the entire bottom of the container body, and the resulting recess communicates. A water retention sheet is laid at the bottom in a container in which the entire food placed on the convex portion can be exposed to steam by heating with a microwave oven after water is injected into the concave portion. And container. 2. The container according to claim 1, wherein the maximum distance between the convex portions is set to a length such that the food does not fall into the concave portions. 3. The container according to claim 1, wherein a partition plate provided with apertures scattered thereon is placed in contact with the upper surface of the convex portion in the container. 4. A container which can steam the food when the food is heated in a microwave oven, wherein a partition plate provided with scattered openings is provided on the inner peripheral side surface of the container body. The whole food placed on the partition plate is exposed to steam by being poured on the bottom of the container so as not to exceed the partition plate and being heated on a microwave oven so as not to exceed the partition plate. A container, wherein a water retention sheet is laid on the bottom of the container. 5. A container which can steam the food when the food is heated in a microwave oven, wherein the partition plate provided with openings is provided with legs, and the partition plate is provided with legs. The surface is placed so as to be separated from the bottom of the container body, and the whole food placed on the partition plate is heated by a microwave oven after water is poured into the bottom of the container so as not to exceed the partition plate surface. A container capable of being exposed to steam, wherein a water retention sheet is laid on a bottom portion. 6. The container according to claim 3, wherein unevenness is provided on the entire partition plate, and the opening is provided in a concave portion of the partition plate. 7. The container according to claim 1, further comprising a covering member at least on an upper portion of the container body. 8. The container according to claim 7, wherein the covering member is a covering sheet, and the container can be hermetically sealed by close contact between the covering sheet and an upper portion of the container body. 9. A food with a container stored in the container according to claim 7 or 8. 10. A cooking method for steaming and heating food using the container according to any one of claims 1 to 8, wherein the food is stored in the container main body, and a water surface is provided on the bottom of the container main body. A method of injecting water in an amount that does not reach, and then heating in a microwave oven.