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WO2016017395A1 - Emballage à chauffer au four à micro-ondes et contenant utilisé pour ledit emballage - Google Patents

Emballage à chauffer au four à micro-ondes et contenant utilisé pour ledit emballage Download PDF

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Publication number
WO2016017395A1
WO2016017395A1 PCT/JP2015/069747 JP2015069747W WO2016017395A1 WO 2016017395 A1 WO2016017395 A1 WO 2016017395A1 JP 2015069747 W JP2015069747 W JP 2015069747W WO 2016017395 A1 WO2016017395 A1 WO 2016017395A1
Authority
WO
WIPO (PCT)
Prior art keywords
container
food
coating layer
microwave oven
package
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.)
Ceased
Application number
PCT/JP2015/069747
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English (en)
Japanese (ja)
Inventor
啓佑 丹生
秀次朗 岡村
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Toyo Seikan Group Holdings Ltd
Toyo Seikan Co Ltd
Original Assignee
Toyo Seikan Kaisha Ltd
Toyo Seikan Co Ltd
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Toyo Seikan Kaisha Ltd, Toyo Seikan Co Ltd filed Critical Toyo Seikan Kaisha Ltd
Publication of WO2016017395A1 publication Critical patent/WO2016017395A1/fr
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

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Classifications

    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
    • B65D81/00—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents
    • B65D81/34—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents for packaging foodstuffs or other articles intended to be cooked or heated within the package

Definitions

  • the present invention relates to a microwave oven-compatible package, and more particularly to a microwave oven-compatible package capable of heating the food by microwave heating in a state where the food is contained, and a container used for the package. Is.
  • a microwave oven is a device that irradiates microwaves to vibrate water molecules contained in an object in the range and heats the object in the range through a rise in water temperature, and is generally applied to heating food.
  • microwave oven-compatible packages that can heat the food contained in the container together with the microwave oven have come to be widely used.
  • the container used for such a microwave oven-compatible package is made of a microwave-permeable material (specifically, a non-metallic material such as plastic or paper), and depends on the form of the container.
  • the range heating is performed in a state in which the lid member is removed or in a state in which a vent hole is formed so that water vapor is removed.
  • the food contained in the package for microwave heating as described above can be heated as it is without transferring it to a saucer or the like, so it is highly convenient and widely used.
  • Patent Document 1 proposes a bag container made of a film coated with silicone as a release agent.
  • Patent Document 1 since the cocoon can be heated in a microwave oven together with the container, and the silicone coating layer is formed on the film surface, the heated cocoon does not adhere to the film as a container and quickly. It has the advantage that it can be separated from the container.
  • the object of the present invention is to store a food product that does not use an expensive release agent such as silicone, even when a food product that is sticky and sticky due to heating, such as rice cake, is contained in the container.
  • An object of the present invention is to provide a microwave oven-compatible package capable of effectively heating a microwave oven as it is.
  • Another object of the present invention is to provide a container suitably used for the package.
  • a microwave oven-compatible package in which food to be heated in a microwave is contained in a container, and the melting point is in the range of 30 to 95 ° C. between the food and the inner surface of the container.
  • a package for microwave heating which is provided with a coating layer of wax or edible oil / fat.
  • the coating layer is provided on the inner surface of the container or the surface of the food, (2) the coating layer is formed of an edible wax having a melting point in the range of 50 to 95 ° C .; (3) the coating layer is formed in an amount of 1 to 450 g / m 2 ; (4) the container has the form of a cup, tray or pouch; (5) The food is a candy, Is preferred. Further, according to the present invention, there is provided a microwave oven-compatible container for containing food to be heated in a microwave oven, wherein an edible wax or edible fat having a melting point in the range of 30 to 95 ° C. is provided on the inner surface of the container. A container for microwave heating is provided, which is provided with a coating layer.
  • a coating layer of edible wax or edible oil and fat having a melting point in the range of 30 to 95 ° C. is provided between the contained food and the inner surface of the container.
  • the above edible waxes and edible oils and fats are extremely cheap compared to a release agent such as silicone, and are approved as so-called food additives, and are effective in increasing costs without compromising food safety. Can be avoided.
  • the coating layer only needs to exhibit slipperiness with respect to the food when the food is in a state of being easily sticky and sticky due to microwave heating, and the state before the food is heated. Then, slipperiness does not need to be exhibited. For this reason, even if the amount of the coating layer provided in the container of the present invention is small at room temperature, when the coating layer is heated to a temperature higher than the melting point and becomes liquid, the coating layer flows. By spreading and spreading uniformly on the surface where the food and the inner surface of the container are in contact with each other, it is possible to exhibit stable slipping and reliably prevent the heated food from adhering to the inner surface of the container.
  • the above-mentioned coating layer can be provided on the inner surface of the container or the surface of the food, but since the amount of the coating layer may be small, the influence on the flavor of the food is less and the cost is also reduced. It becomes even more advantageous.
  • the coating layer of edible wax or edible oil / fat is a solid at room temperature
  • the package for microwave heating according to the present invention is easy to transport and handle containers or foods before packaging foods.
  • the coating layer is in a liquid state at room temperature, the coating layer is likely to fall off when the container or food is transported.
  • such a problem can be avoided.
  • the microwave oven heating-compatible package of the present invention it is an enlarged cross-sectional view for explaining the function of the coating layer, (a) is a view in a state where the coating layer is provided on the inner surface of the container, (b) is It is a figure in the state in which the coating layer was formed in the foodstuff.
  • the microwave oven-compatible package of the present invention is provided with a coating layer 5 for enhancing the slipperiness with respect to the food 1 between the food 1 to be microwave-heated and the inner surface of the container 3. It has the basic structure.
  • the food 1 contained in the container is not particularly limited as long as it contains water that can be heated by a microwave oven, but generally becomes a viscous and sticky fluid by microwave heating,
  • salmon, udon, buckwheat, cooked rice, etc. are typical, and especially salmon is a food product to which the present invention is most suitably applied because it becomes pasty when heated.
  • Container 3 The material of the container 3 is not particularly limited as long as it can be heated in a microwave oven, specifically, a non-metallic material that is microwave permeable. Plastic or paper is used, and a thermoplastic is particularly preferable in that the retainability of the coating layer 5 described later is good.
  • thermoplastic plastic examples may include the following ones on the condition that they have a high melting point that does not deform during microwave heating.
  • Olefin resins such as low density polyethylene, high density polyethylene, polypropylene, poly 1-butene, poly 4-methyl-1-pentene or ⁇ -olefins such as ethylene, propylene, 1-butene, 4-methyl-1-pentene Random or block copolymers, cyclic olefin copolymers, etc .
  • Ethylene / vinyl copolymers such as ethylene / vinyl acetate copolymer, ethylene / vinyl alcohol copolymer, ethylene / vinyl chloride copolymer, etc .
  • Styrenic resin such as polystyrene, acrylonitrile / styrene copolymer, ABS, ⁇ -methylstyrene / styrene copolymer, etc .
  • Vinyl resins such as polyvinyl chloride, polyviny
  • an olefin-based resin is particularly optimal in that it has a high affinity for the coating layer 5 described later and exhibits high wettability.
  • the container 3 formed using the thermoplastics as described above can have a multilayer structure as appropriate.
  • a gas barrier resin typified by an ethylene / vinyl alcohol copolymer is provided as an intermediate.
  • a maleic anhydride-modified olefin may be used to enhance the adhesion between the gas barrier resin layer of the intermediate layer and the inner and outer layers (for example, an olefin resin layer or a polyester resin layer).
  • An adhesive resin such as a resin can also be provided.
  • thermoplastic layer may be provided on the inner surface on which the coating layer 3 described later is formed.
  • the coating layer 5 is provided on the inner surface of the container 3 (the surface on which the food to be brought into contact) or the surface of the food 1.
  • a coating layer 5 has a melting point in the range of 30 to 95 ° C. It is formed by the edible wax or edible fat / oil in That is, the edible wax is a wax approved as a so-called food additive, for example, a vegetable wax or an animal wax, which is an ester of a higher fatty acid and a higher alcohol, and the edible fat is a vegetable-derived fat.
  • An ester of fatty acid and glycerin exhibit extremely high slipperiness for foods that are heated in a microwave oven, and have a melting point within the above range. Although it is solid at room temperature, it becomes liquid when it is heated in a microwave and comes into contact with water vapor. That is, since the food 1 heated in the microwave oven comes into contact with the coating layer 5 in the liquid state, the contact area between the food 1 and the coating layer 5 is larger than that when the coating layer 5 is in the solid state. It has become extremely large.
  • the high slidability with respect to the foodstuff 1 of the edible wax and edible oil and fat which the coating layer 5 forms is exhibited to the maximum, and as a result, the foodstuff 1 will be in the state which is easily sticky and sticky in the state heated by the microwave oven. Even so, the food 1 is effectively prevented from adhering to the inner surface of the container 3, and the food 1 can be quickly separated from the container 3.
  • the melting point is lower than the above range, liquefaction of the coating layer 5 during heating in the microwave oven is too fast, causing the coating layer 5 to sag, and the sliding property of the coating layer 5 with respect to the food 1 is reduced. It will not be able to fully demonstrate.
  • edible wax and edible fat / oil described above can be exemplified as follows on the condition that the melting point is within the above-described range.
  • Edible wax animal waxes such as carnauba wax, candelilla wax, rice wax, plant wax such as wood wax, and beeswax.
  • Edible oils and fats Vegetable oils such as palm oil, coconut oil and cocoa butter.
  • an edible wax having a melting point in the range of 50 to 90 ° C. is preferable from the viewpoint that it is particularly easy to obtain those having the above melting point range and that it is difficult to liquefy before heating in a microwave oven even at high room temperature.
  • the coating layer 5 formed from the above edible wax or edible oil / fat should just be formed so that the whole surface which the foodstuff 1 contacts in the state which became the liquid state by the microwave oven heating may be covered.
  • the amount of edible wax or edible oil / fat for forming the coating layer 5 may be very small. For example, in a state where the coating layer 5 is scattered on the inner surface of the container 3 (see FIG. 2A), or in a state where the coating layer 5 is scattered on the surface of the food 1 ( When the coating layer 5 is heated to the melting point or higher, the coating layer 5 spreads, and the coating layer 5 is always interposed between the food 1 and the inner surface of the container 3. The adhesion of the heated food 1 to the inner surface of the container 3 is effectively prevented.
  • the coating layer 5 is formed of edible wax or edible oil and fat in an amount of 1 to 450 g / m 2 , particularly 1 to 25 g / m 2 . If this amount is too small, the slipperiness will be uneven, and a part of the food 1 may adhere to the inner surface of the container 3, and even if the amount is excessively increased, the cost will increase. There is a possibility that the food after heating may be sticky or affect the flavor of the food.
  • the coating layer 5 as described above is, for example, edible wax or edible oil / fat that has been heated or dissolved in ethanol to form a liquid, spray coating using an air gun or the like, solid edible wax or edible oil / fat with a heat stamp, etc. It can be easily formed by a stamp method that presses against a predetermined portion of the container 3 or the food 1 using the above jig.
  • the container 3 in the present invention has various forms depending on the form of the food to be stored, as long as the heating by the microwave oven is performed in a form in which the water vapor generated from the food 1 is effectively discharged during the heating by the microwave oven. Can be taken. For example, you may have a form of a cup, a tray, and a pouch (bag).
  • FIG. 3 shows a container 3 having a cup shape particularly suitable when the food 1 is a candy.
  • the container 3 has a rectangular plane as a whole, and as shown in the half sectional side view of FIG. A bottom portion 10, a barrel portion 11 rising from the bottom portion 10, and a flange portion 13 projecting outward from the upper end of the trunk portion 11.
  • a raised bottom portion 10a is formed to alleviate thermal deformation.
  • Such a container 3 is manufactured by vacuum molding such as plug assist molding of a sheet formed by an extruder using the above-described thermoplastic plastic. Note that the tray-shaped container has substantially the same shape as the cup-shaped container 3 except that the height of the body portion 11 is low, and is manufactured by the same method.
  • the coating layer 5 when the above-described coating layer 5 is provided on the inner surface of the bottom portion 10 and the trunk portion 11 of the cup-shaped container 3 as described above, the coating layer 5 is not provided on the upper surface of the flange portion 13. . This is because a lid (not shown) is fixed to this portion by heat sealing.
  • the container 3 provided with the coating layer 5 accommodates food such as rice cake, at least the inner peripheral edge is fixed by heat sealing with a heat sealable resin, and the contents are accommodated. It is commercially available as a packaging container for heating with a microwave oven.
  • the form of the cover material provided by heat sealing after accommodating food can be made into an appropriate shape according to the microwave heating method.
  • the lid material may have the same form as that provided in a normal cup container. May be formed of a metal foil such as an aluminum foil, as long as it is formed of a heat-sealable resin.
  • the lid when microwave heating is performed with the lid attached, the lid is all made of a plastic material such as an olefin resin, and at the same time forms weak lines such as perforations, Prior to the range heating, it is necessary to break a part of the lid member to form a vent hole. Further, in this case, it is desirable to provide the above-described coating layer 5 on the inner surface of the lid member, except for the peripheral portion to be heat sealed. It is because the food heated by the microwave oven also contacts the inner surface of the lid.
  • cup-shaped container 3 shown by FIG. 3 has a rectangular planar shape
  • this shape can be changed according to the form of the food accommodated, for example, a round bowl
  • the planar shape can be circular.
  • the container 3 is a pouch in the form of a bag
  • a part of the pouch is cut out to form a vent or a pouch equipped with a vapor venting mechanism is used. It will be necessary.
  • the coating layer 5 having high water repellency and high slipperiness with respect to food becomes liquid upon microwave heating. Even when the food is fully viscous and heated to a sticky state, the container can be effectively prevented from adhering to a food that becomes sticky and sticky.
  • the coating material (coating layer forming material), food, container, and adhesion evaluation method used in each experimental example are as follows.
  • ⁇ Adhesion evaluation method> The container was filled with food (corn koji), heated in a microwave oven at 1000 W for 30 seconds, taken out and radiated for 10 seconds, and the koji was taken out of the container by hand. The degree of remaining soot was evaluated according to the following criteria. ⁇ : There is no adhesion and it can be taken out as it is. ⁇ : Slightly adheres, and the hook is caught when taken out. X: There is adhesion, and the wrinkles extend when taken out.
  • Example 1-3 After using a resin square tray as the container, using rice wax as the coating material, and forming the coating layer in the amount shown in Table 1, putting the square candy as food, heating in a microwave oven, and then evaluating the adhesion The results are shown in Table 1.
  • the coating layer was formed on the inner surface of the container as follows. That is, 1 g of a coating material (rice wax) was dissolved in 100 ml of ethanol, and the required amount shown in Table 1 was sprayed on the inner surface of the container by spraying and dried to form a coating layer.
  • Example 4 Except for using a paper cup as a container, a coating layer made of rice wax was formed in exactly the same manner as in Experimental Example 1, and microwave heating was performed with square horns, and the adhesion was evaluated. The results are shown in Table 1.
  • Example 5 A coating layer was formed in the same manner as in Experimental Example 1 except that carnauba wax was used as the coating material, and the adhesion was evaluated by heating in a microwave oven with square horns. The results are shown in Table 1.
  • Example 6 A coating layer was formed in the same manner as in Experimental Example 1 except that beeswax was used as the coating material, and the adhesion was evaluated by heating in a microwave oven with square horns. The results are shown in Table 1.
  • Example 7 to 9 Rice wax was used as the coating material, and the coating layer of the amount shown in Table 1 was formed on the square hook.
  • the square hook was placed in a resin square tray (container), heated in a microwave oven, and then evaluated for adhesion. The results are shown in Table 1.
  • formation of the coating layer to a square hook was performed as follows. That is, the square candy was taken out of the bag, and a coating solution (rice wax) 1 g dissolved in 100 ml of ethanol was wiped with a spray with a necessary amount shown in Table 1 and dried to form a coating layer.
  • Example 10 A resin square tray was used as the container, and the square hooks were put in the container and heated in a microwave oven, and then the adhesion was evaluated. The results are shown in Table 1.
  • Example 11 A coating layer is formed on the inner surface of a container (resin tray) in the same manner as in Experimental Example 1 except that polyethylene wax is used as the coating material. Was evaluated. The results are shown in Table 1.
  • Example 12 A coating layer is formed on the inner surface of the container (resin tray) in the same manner as in Experimental Example 1 except that the coating amount of rice wax (coating material) is changed to 0.5 g / m 2. Then, after heating in a microwave oven, the adhesion was evaluated. The results are shown in Table 1.
  • Example 13 Except for changing the coating amount of rice wax (coating material) to 0.5 g / m 2 , a coating layer was formed on the square hook in the same manner as in Experimental Example 7, and this square hook was placed in a container (resin tray). After heating in a microwave oven, the adhesion was evaluated. The results are shown in Table 1.

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  • Engineering & Computer Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Food Science & Technology (AREA)
  • Mechanical Engineering (AREA)
  • Package Specialized In Special Use (AREA)

Abstract

La présente invention concerne un emballage à chauffer au four à micro-ondes, dans lequel un aliment (1) destiné à être chauffer par un four à micro-ondes est logé dans un contenant (3), ledit emballage étant caractérisé en ce qu'une couche de revêtement (5) qui est constituée d'une cire comestible ou d'une huile comestible avec un point de fusion dans la plage de 30 à 95 °C est prévue entre l'aliment (1) et une surface interne du contenant (3). Ledit emballage permet à un aliment visqueux et collant tel qu'un gâteau de riz d'être chauffé efficacement dans un four à micro-ondes pendant que l'aliment est logé à l'intérieur du contenant, sans l'utilisation d'un antiadhésif tel que le silicone.
PCT/JP2015/069747 2014-08-01 2015-07-09 Emballage à chauffer au four à micro-ondes et contenant utilisé pour ledit emballage Ceased WO2016017395A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
JP2014158053A JP6476637B2 (ja) 2014-08-01 2014-08-01 電子レンジ加熱対応容器
JP2014-158053 2014-08-01

Publications (1)

Publication Number Publication Date
WO2016017395A1 true WO2016017395A1 (fr) 2016-02-04

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PCT/JP2015/069747 Ceased WO2016017395A1 (fr) 2014-08-01 2015-07-09 Emballage à chauffer au four à micro-ondes et contenant utilisé pour ledit emballage

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WO (1) WO2016017395A1 (fr)

Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH0739304A (ja) * 1993-07-29 1995-02-10 Riken Vitamin Co Ltd 製菓用離型油
JPH0940012A (ja) * 1995-07-31 1997-02-10 Daicel Chem Ind Ltd スライスチーズ包装用フィルムと個装体
JPH10136919A (ja) * 1996-11-07 1998-05-26 Suzu Pack:Kk 餅用包装材
JP2001103913A (ja) * 1999-10-07 2001-04-17 Meiji Seika Kaisha Ltd ゼリー菓子の製造方法
JP2009073523A (ja) * 2007-09-20 2009-04-09 Metal Color:Kk 内容物付着防止性を有する包装容器用熱封緘性蓋材およびその製造方法
JP2009241943A (ja) * 2008-03-31 2009-10-22 Snt Co コート剤及びその乾燥塗膜を表面に有する包装材料

Family Cites Families (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2001037424A (ja) * 1999-07-30 2001-02-13 Shoji Osada 加熱調理食品およびその包装材料と包装容器
JP3536287B2 (ja) * 2001-01-29 2004-06-07 有限会社皆川商店 電子レンジ調理用包装材

Patent Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH0739304A (ja) * 1993-07-29 1995-02-10 Riken Vitamin Co Ltd 製菓用離型油
JPH0940012A (ja) * 1995-07-31 1997-02-10 Daicel Chem Ind Ltd スライスチーズ包装用フィルムと個装体
JPH10136919A (ja) * 1996-11-07 1998-05-26 Suzu Pack:Kk 餅用包装材
JP2001103913A (ja) * 1999-10-07 2001-04-17 Meiji Seika Kaisha Ltd ゼリー菓子の製造方法
JP2009073523A (ja) * 2007-09-20 2009-04-09 Metal Color:Kk 内容物付着防止性を有する包装容器用熱封緘性蓋材およびその製造方法
JP2009241943A (ja) * 2008-03-31 2009-10-22 Snt Co コート剤及びその乾燥塗膜を表面に有する包装材料

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JP6476637B2 (ja) 2019-03-06
JP2016034838A (ja) 2016-03-17

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