Food or edible material: processes – compositions – and products – Packaged or wrapped product – Three or more layered packaging materials
Patent
1992-05-05
1994-12-27
Tentoni, Leo B.
Food or edible material: processes, compositions, and products
Packaged or wrapped product
Three or more layered packaging materials
206204, 383103, 383113, 383116, 426234, 426412, 428 343, 428 354, 428 365, 428 366, 428138, 4283171, 4283197, 4283199, 428349, 428354, B32B 710, B65D 3002
Patent
active
053763920
DESCRIPTION:
BRIEF SUMMARY
TECHNICAL FIELD
The present invention relates to a novel packaging bag, and more particularly to a packaging bag having a proper moisture permeability when, for instance, a material food packed in the bag is heat-cooked in a microwave oven (high frequency electromagnetic wave heating cooker) or is stem-cooked by completely sealing and putting into hot water, and capable of cooking without causing dew condensation in the inside.
BACKGROUND ART
When a food has, hitherto, been cooked with heat in a home, the food was wrapped up in a wrapping film for home use or was packed in an air or moisture impermeable packaging bag and was sealed, and it was heated in a microwave oven. In such a case, moisture contained in the food was evaporated and thus, was burst the bag by an internal pressure. Even if the bag was not burst, the food became sticky due to dew condensation, and its taste was impaired. Then, there is disclosed a cooking method wherein a food is packed in, as a food packaging bag utilized in cooking using a microwave oven, a two-layer packaging bag comprising an inner packaging material composed of an air permeable material such as a perforated film or a non-woven fabric and an outer packaging material composed of an air impermeable film which acts so as not to enter dust into the inside, as proposed in Japanese Examined Utility Model Publication No. 63-18607, and when cooking it in a microwave oven, after a part encompassed by a perforation, which is provided on a part of the outer packaging material, is removed, and it is cooked.
On the other hand, in Japanese Unexamined Patent Publication No. 58-116666 and No. 58-134980, there is disclosed a preparation method of a packed food wherein a food is packed in a finely porous material on which fine holes are innumerably perforated, provided for escaping steam generated on heat-cooking out of the bag to prevent an increase of the internal pressure and for preventing an invasion of microorganisms from the outside, and then is subjected to sterilization with heat treatment.
Also, in Japanese Unexamined Utility Model Publication No. 59-117382, it is disclosed to use a finely porous polyethylene film which is permeable to steam but is impermeable to water as a packaging material for food to be steam-cooked.
Also, in Japanese Unexamined Patent Publication No. 63-92316, there is disclosed a sheet or bag for cooking comprising a water-repellent and porous sheet having steam permeability.
Also, in Japanese Unexamined Utility Model Publication No. 62-191675, there is described a method wherein a water-absorbent sheet previously containing a necessary amount of water is provided at a bottom part of a packaging bag, and steam is generated in the inside of the packaging bag on heat-cooking, thereby preventing to dry a food, as a result, the steam-cooking can be conducted.
The packaging material of Japanese Examined Utility Model Publication No. 63-18607 has, however, a superposition structure of an inner layer composed of a perforated material which is incompletely waterproof such as a synthetic film having a large number of circular small holes, a synthetic resin non-woven fabric or synthetic resin net, and an outer layer composed of a film having a part encompassed by a perforation, which is to be removed. On cooking, it is necessary that a part of the outer layer film is cut and removed, which is troublesome. Also, since the perforated material of the inner layer is bonded to the outer layer which is impermeable to moisture excepting for the part to be cut and removed, steam generated on heat-cooking cannot go out into the outside. That is, the effect obtained by using the perforated material as the inner layer can insufficiently be exhibited. Furthermore, there is a case where steam passing through the perforated material of the inner layer is condensed to produce water, and the water reverses through the perforated material part which is incompletely waterproof into the inside again, so the effect of dissolving that the food in the bag becomes sticky can be ins
REFERENCES:
patent: 4316070 (1982-02-01), Prosise et al.
patent: 4879124 (1989-11-01), Oberle
patent: 5128182 (1992-07-01), Bunker et al.
Supplementary European Search Report (dated Apr. 13, 1994).
Ikegami Shigeyoshi
Kojyoh Hisashi
Miyajima Toshiaki
Uchida Iu
Yamazaki Tadayoshi
Kohjin Co., Ltd.
Tentoni Leo B.
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