JP2008260558A - Bag-like container used for vacuum cooking - Google Patents

Bag-like container used for vacuum cooking Download PDF

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JP2008260558A
JP2008260558A JP2007104864A JP2007104864A JP2008260558A JP 2008260558 A JP2008260558 A JP 2008260558A JP 2007104864 A JP2007104864 A JP 2007104864A JP 2007104864 A JP2007104864 A JP 2007104864A JP 2008260558 A JP2008260558 A JP 2008260558A
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Yoshinori Suzue
義典 鈴江
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TSUKUI KK
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Abstract

<P>PROBLEM TO BE SOLVED: To provide a bag-like container capable of reducing a surplus work during a working stage for feeding foodstuffs at a vacuum cooking operation. <P>SOLUTION: This is a bag-like container 10 used for a vacuum cooking in which foodstuffs processed in advance are put into a bag-like container 10 made from a resin film, wherein the foodstuffs are heated after seal closing in vacuum condition in response to a time to keep a temperature corresponding to the foodstuffs, and the foodstuffs heated again and cooked after they are cooled rapidly and stored. An opening part 11 is formed in advance with a folding-back part 12 folded back toward outside over its entire circumference from its extremity end 11a. <P>COPYRIGHT: (C)2009,JPO&INPIT

Description

本発明は、下処理を施した食材を樹脂フィルムから成る袋状容器に入れて、真空密閉してから食材に応じた時間と温度により加熱し、急速に冷却して保存した後、再加熱して調理する真空調理に用いる前記袋状容器に関する。   In the present invention, the pretreated food is put in a bag-like container made of a resin film, vacuum-sealed, heated at a time and temperature according to the food, rapidly cooled and stored, and then reheated. The present invention relates to the bag-like container used for vacuum cooking.

近年日本でも急速に普及し始めている真空調理は、真空パックされた食品を湯煎またはスチームオーブンを用いて、５５℃程度から９５℃程度までの間の一定温度で加熱する調理法である。真空調理の最大の利点としては、真空であるため熱伝導が良好であり、食品全体を最も美味しい特定の温度範囲内に均一に加熱できる点にある（例えば、特許文献１参照。）。   Vacuum cooking, which has begun to spread rapidly in Japan in recent years, is a cooking method in which a vacuum-packed food is heated at a constant temperature between about 55 ° C. and about 95 ° C. using a hot water bath or steam oven. The greatest advantage of vacuum cooking is that heat transfer is good because it is a vacuum, and the whole food can be uniformly heated within the most delicious specific temperature range (see, for example, Patent Document 1).

このような真空調理において、現在一般に真空パックに用いられるものは、樹脂フィルムから成る袋状容器であった。従来、この袋状容器に食材を入れて真空密閉する際に、真空包装機による熱溶着の付着性を向上させるために、袋状容器の開口部分を汚さず食材を投入すべく、袋状容器の開口部分を折り返していた。   In such vacuum cooking, what is generally used for a vacuum pack at present is a bag-like container made of a resin film. Conventionally, when putting food into this bag-like container and vacuum-sealing it, in order to improve the adhesion of heat welding by a vacuum packaging machine, the bag-like container should be put into the bag-like container without polluting the opening of the bag-like container. The opening was folded back.

特開平０７−０７７３３３号公報Japanese Patent Application Laid-Open No. 07-073333

しかしながら、前述したような従来の技術では、真空密閉する際に、袋状容器の開口部分を汚さず細菌の感染を防ぐように食材を入れて、またシールの付着性向上のために、袋状容器の開口部分を折り返す作業を省くことができなかった。かかる折り返し作業が、袋状容器に食材を入れる際の作業工程に余分に加わるため、作業効率を低下させ、利便性にも欠けるという問題点があった。   However, in the conventional technology as described above, when vacuum-sealing, food is added so as to prevent bacterial infection without contaminating the opening of the bag-like container, and in order to improve the adhesion of the seal, The work of folding the opening of the container could not be omitted. Since the folding operation is added to the work process when the food is put into the bag-like container, there is a problem in that the working efficiency is lowered and the convenience is lacking.

また、真空包装機では、袋状容器内を真空とするために気圧の変化を利用する。このため、袋状容器がいったん膨らむが、この時に、表面に引っ掛かりのない袋状容器では、ヒーター部によってシールする箇所が、該ヒーター部から容易に位置ずれしてしまうという問題点もあった。   Moreover, in a vacuum packaging machine, a change in atmospheric pressure is used to create a vacuum in the bag-like container. For this reason, the bag-like container is once inflated, but at this time, in the bag-like container that is not caught on the surface, there is also a problem that the position sealed by the heater part is easily displaced from the heater part.

本発明は、以上のような従来の技術が有する問題点に着目してなされたものであり、袋状容器の標準仕様として、開口部に食材投入時に接触する虞のない折り返し部を予め形成しておくことにより、食材を投入する作業工程での余分な作業を削減し、また、真空密閉の作業工程で袋状容器が位置ずれしないためのストッパを有することにより、食材の投入ないし真空密閉の作業工程における作業効率を向上させることができ、利便性にも優れた真空調理に用いる袋状容器を提供することを目的としている。   The present invention has been made paying attention to the problems of the conventional techniques as described above, and as a standard specification of the bag-like container, a folded portion is formed in advance so that there is no possibility of contacting the opening when the food is charged. By eliminating the unnecessary work in the work process of feeding food, and having a stopper for preventing the bag-like container from being displaced in the vacuum-sealed work process, An object of the present invention is to provide a bag-like container used for vacuum cooking, which can improve the work efficiency in the work process and is excellent in convenience.

前述した目的を達成するための本発明の要旨とするところは、以下の各項の発明に存する。
［１］下処理を施した食材を樹脂フィルムから成る袋状容器（１０）に入れて、真空密閉してから食材に応じた時間と温度により加熱し、急速に冷却して保存した後、再加熱して調理する真空調理に用いる前記袋状容器（１０）において、
予め開口部（１１）に、その先端縁（１１ａ）から全周に亘り外側に折り返して成る折り返し部（１２）が形成されていることを特徴とする真空調理に用いる袋状容器（１０）。 The gist of the present invention for achieving the object described above resides in the inventions of the following items.
[1] Put the pretreated food in a bag-like container (10) made of a resin film, vacuum seal it, heat it according to the time and temperature according to the food, rapidly cool and store it, In the bag-like container (10) used for vacuum cooking to cook by heating,
A bag-like container (10) used for vacuum cooking, wherein a folded portion (12) is formed in the opening (11) in advance by folding outward from the tip edge (11a) over the entire circumference.

［２］前記折り返し部（１２）は、前記開口部（１１）を先端縁（１１ａ）から全周に亘り外側に２重に折り返して成り、
前記真空密閉する際に、前記折り返し部（１２）を元の折り返し前の状態に戻し、該戻す前に表面に露出していなかった前記開口部（１１）の先端縁（１１ａ）から１つ目の折り目（１１ｂ）までの間の箇所で、熱溶着して密閉することを特徴とする［１］に記載の真空調理に用いる袋状容器（１０）。 [2] The folded portion (12) is formed by folding the opening (11) twice outward from the tip edge (11a) over the entire circumference,
When the vacuum sealing is performed, the folded portion (12) is returned to the original state before folding, and the first edge from the tip edge (11a) of the opening (11) that has not been exposed to the surface before the returning is performed. The bag-like container (10) used for vacuum cooking according to [1], which is heat-sealed and sealed at a position between the crease (11b).

［３］真空包装機（２０）により前記熱溶着して密閉する際に、該真空包装機（２０）にあるヒーター部（２３）に掛止させて位置ずれを防止するためのストッパ（１３）を有することを特徴とする［２］に記載の真空調理に用いる袋状容器（１０）。   [3] A stopper (13) for hooking the heater part (23) in the vacuum packaging machine (20) to prevent misalignment when the heat-sealing is performed by the vacuum packaging machine (20) A bag-like container (10) used for vacuum cooking according to [2], characterized in that

［４］前記樹脂フィルムは透光性を有し、食材の種類に応じて異なる色に色分けされることを特徴とする［１］，［２］または［３］に記載の真空調理に用いる袋状容器（１０）。   [4] The bag used for vacuum cooking according to [1], [2] or [3], wherein the resin film has translucency and is color-coded according to the type of food material Container (10).

次に、前述した解決手段に基づく作用を説明する。
本発明に係る袋状容器（１０）の開口部（１１）に、その先端縁（１１ａ）から全周に亘り外側に折り返して、容器内に食材を入れる際に食材が接触しない折り返し部（１２）を形成しておく。この折り返し部（１２）を予め備えた袋状容器（１０）を真空調理に用いることで、袋状容器（１０）に食材を入れる際に、折り返し部（１２）のうち容器内側を臨まない部分には食材が接触する虞がない。 Next, the operation based on the above solution will be described.
The folded portion (12) where the food material does not come into contact with the opening (11) of the bag-like container (10) according to the present invention when it is folded outward from the tip edge (11a) over the entire circumference. ) Is formed. By using the bag-shaped container (10) provided with the folded portion (12) in advance for vacuum cooking, when the food is put into the bag-shaped container (10), the portion of the folded portion (12) that does not face the inside of the container There is no risk of food contact.

これにより、袋状容器（１０）を真空密閉する際の開口部（１１）のシール性が損なわれることがなく、食材を入れる作業自体の衛生性が保たれ、また、調理中に余分な作業を行う必要もなくなり作業効率が向上する。   As a result, the sealing performance of the opening (11) when the bag-like container (10) is vacuum-sealed is not impaired, the hygiene of the operation of putting the food itself is maintained, and the extra work during cooking is performed. This eliminates the need to perform work and improves work efficiency.

さらに、最も細菌が入りやすい食材投入を敏速に行うことにより、細菌の混入を極力防止することができる。従って、真空調理後の食材の変質を防ぎ、長期保存に耐え得るようにすることができる。   Furthermore, it is possible to prevent contamination of bacteria as much as possible by promptly putting in foods that are most likely to contain bacteria. Therefore, it is possible to prevent deterioration of food after vacuum cooking and to withstand long-term storage.

食材を入れた袋状容器（１０）を真空密閉する際には、折り返し部（１２）を折られていない元の状態に戻すことにより、前記食材が接触する虞のなかった部分同士を重ね合わせて、これらの部分を、例えば熱溶着によって互いに接着すると良い。このように衛生的かつ効率良く真空密閉する作業を行うことが可能となる。   When vacuum-sealing the bag-like container (10) containing the ingredients, the folded portions (12) are returned to their original unfolded state so that the parts that are not likely to come into contact with each other are overlapped. These portions may be bonded to each other by, for example, heat welding. Thus, it becomes possible to perform a vacuum-sealing operation in a sanitary and efficient manner.

前記折り返し部（１２）の形態としては、具体的には例えば、前記開口部（１１）を全周に亘り外側に２重に折り返して形成すると良い。このような折り返し部（１２）によれば、開口部（１１）の先端縁（１１ａ）から１つ目の折り目（１１ｂ）までの間の箇所が、外表面には露出しないことになる。   Specifically, as the form of the folded portion (12), for example, the opening portion (11) may be formed by being folded outwardly over the entire circumference. According to such a folding | returning part (12), the location from the front-end edge (11a) of an opening part (11) to the 1st crease | fold (11b) is not exposed to an outer surface.

従って、袋状容器（１０）を真空密閉する際に、前記折り返し部（１２）を元の折り返し前の状態に戻し、該戻す前に表面に露出していなかった前記開口部（１１）の先端縁（１１ａ）から１つ目の折り目（１１ｂ）までの間の箇所を、熱溶着して密閉する。これにより、食材投入ないし真空密閉の作業を、よりいっそう衛生的かつ効率良く行うことができる。   Therefore, when the bag-like container (10) is vacuum-sealed, the folded portion (12) is returned to the original state before folding, and the tip of the opening (11) not exposed to the surface before the returning is performed. A portion between the edge (11a) and the first fold (11b) is thermally welded and sealed. Thereby, the operation | work of a foodstuff input or a vacuum sealing can be performed more hygienically and efficiently.

また、前記折り返し部（１２）のうち、前記開口部（１１）の先端縁（１１ａ）から１つ目の折り目（１１ｂ）までの間の箇所を熱溶着して密閉する際に、真空包装機（２０）上にて位置がずれないように、真空包装機（２０）にあるヒーター部（２３）に掛止させて位置ずれを防止するためのストッパ（１３）を設けると良い。これにより、袋状容器（１０）が真空包装機（２０）上にて位置ずれする虞がなくなり、袋状容器（１０）の位置決めを必要とする真空包装機（２０）を用いた作業効率を向上させることができる。   Further, when the portion between the tip edge (11a) of the opening (11) and the first fold (11b) of the folded portion (12) is thermally welded and sealed, a vacuum packaging machine (20) It is good to provide the stopper (13) for hooking on the heater part (23) in a vacuum packaging machine (20), and preventing a position shift so that a position may not shift | deviate on the top. Thereby, there is no possibility that the bag-like container (10) is displaced on the vacuum packaging machine (20), and the working efficiency using the vacuum packaging machine (20) that requires positioning of the bag-like container (10) is reduced. Can be improved.

さらに、前記袋状容器（１０）の材料である樹脂フィルムを、透光性を有し、食材の種類に応じて異なる色に色分けすると良い。これにより、透光性によって中身を容易に確認することができ、また色分けにより、その後の保存管理や食事提供を効率良く迅速に行うことが可能となる。   Furthermore, the resin film which is a material of the bag-like container (10) is translucent and may be color-coded according to the type of food. As a result, the contents can be easily confirmed by translucency, and the subsequent storage management and meal provision can be efficiently and quickly performed by color coding.

本発明に係る真空調理に用いる袋状容器によれば、真空調理における作業の衛生性を保つことができると共に、作業効率も向上させることができ、食材を衛生的かつ効率良く投入ないし真空密閉することが可能になる。また、作業効率の向上および衛生管理指導も行いやすくなることで、人件費削減にも繋がる。特に、真空調理を採用した大量調理を行う場合に、その過程での効果が大きい。   According to the bag-like container used for vacuum cooking according to the present invention, it is possible to maintain the hygiene of work in vacuum cooking and improve the work efficiency, and the food is put in hygienically and efficiently or vacuum-sealed. It becomes possible. In addition, labor efficiency can be reduced by improving work efficiency and facilitating hygiene management guidance. In particular, when mass cooking using vacuum cooking is performed, the effect in the process is great.

以下、図面に基づき本発明を代表する一実施の形態を説明する。
本実施の形態に係る真空調理に用いる袋状容器１０は、下処理を施した食材を入れてから、真空密閉してから食材に応じた時間と温度により加熱し、急速に冷却して保存した後、再加熱して調理するのに用いる専用の真空パックである。 Hereinafter, an embodiment representing the present invention will be described with reference to the drawings.
The bag-like container 10 used for vacuum cooking according to the present embodiment is heated at a time and temperature according to the foodstuff after being vacuum-sealed after putting the pretreated food, and rapidly cooled and stored. Later, it is a dedicated vacuum pack used for reheating and cooking.

先ず、真空調理の概要を説明する。真空調理とは、食材を袋状容器１０に入れて、真空密閉することにより熱伝導を向上させ、安定した温度を保つことができる加熱器（スチームコンベンションオーブン、湯煎器等）で加熱調理する方法である。真空調理は、肉・魚・野菜・果物等それぞれの素材の適正温度帯（６０〜９８℃）で加熱調理を行えることが特徴である。また、保存はチルド（水冷０〜３℃）で１０日間、冷凍で１ヶ月間可能である。   First, an outline of vacuum cooking will be described. Vacuum cooking is a method of cooking with a heater (steam convention oven, water bath, etc.) that puts ingredients in the bag-like container 10 and improves the heat conduction by vacuum-sealing and can maintain a stable temperature. It is. Vacuum cooking is characterized in that cooking can be performed at an appropriate temperature range (60 to 98 ° C.) of each material such as meat, fish, vegetables and fruits. Moreover, storage is possible for 10 days in chilled (water-cooled 0 to 3 ° C.) and for 1 month in freezing.

真空調理によって、従来職人の個人技能に左右されていた調理が、特別な技能を持たない人でも可能となる。真空調理の主な効果としては、食材の持つ風味や旨味、栄養分を損なわずに調理でき、食材の煮崩れも少ない。また、低温調理により柔らかくジューシーに仕上がる。また、科学的な調理で味を均一化することができる。さらに、活性酸素の発生を抑制し、老化を防止することができる。   With vacuum cooking, cooking that has traditionally depended on the craftsman's individual skills is possible even for those who do not have special skills. The main effect of vacuum cooking is that it can be cooked without losing the flavor, umami, and nutrients of the ingredients, and the ingredients are less boiled. Also, it is soft and juicy by low temperature cooking. Moreover, the taste can be made uniform by scientific cooking. Furthermore, generation of active oxygen can be suppressed and aging can be prevented.

このような真空調理に用いる袋状容器１０は、図１に示すように、矩形状の２枚の樹脂フィルムを重ね合わせた形状で、両側端縁と下端縁が一体に連なり、上端縁が開口して開口部１１となる。樹脂フィルムの素材としては、具体的には例えば、ナイロンおよびＥＶＯＨ（エチレン−ビニルアルコール共重合体）を基材として、その特性を十分に発揮できる多層フィルムを用いると良い。ＥＶＯＨは熱溶着性能に優れ、ナイロンは気密性能に優れた特性を有している。   As shown in FIG. 1, the bag-like container 10 used for such vacuum cooking has a shape in which two rectangular resin films are overlapped, and both end edges and lower end edges are integrally connected, and the upper end edge is open. Thus, the opening 11 is formed. Specifically, as a material for the resin film, for example, a multilayer film that can sufficiently exhibit its characteristics using nylon and EVOH (ethylene-vinyl alcohol copolymer) as a base material may be used. EVOH has excellent heat welding performance, and nylon has excellent airtightness.

これらの素材は何れも透光性を有し、内部に入れた食材を外から見ることができるものであるが、無色透明である必要はなく、食材の種類に応じて異なる色に色分けすると良い。例えば、野菜類は緑色素を配合して緑色透明とし、肉類は赤色素を配合して赤色透明とし、魚類は青色素を配合して青色透明とすること等が考えられる。また、袋状容器１０の表面には、例えば油性のマジックペン等を使って、材料名や作成日、保存期間等を記載する。   All of these materials have translucency, and the foodstuffs inside can be seen from the outside, but it is not necessary to be colorless and transparent, and it is good to color-code different colors depending on the kind of foodstuffs . For example, vegetables may be mixed with a green pigment to be green transparent, meats may be mixed with a red pigment to be red transparent, and fishes may be mixed with a blue pigment to be blue transparent. In addition, on the surface of the bag-like container 10, the name of the material, the date of creation, the storage period, and the like are written using an oil-based magic pen or the like, for example.

なお、袋状容器１０のサイズに関しては、次述する折り返し部１２を形成しない元の状態において、例えば、１００ｍｍ×２００ｍｍ、１２０ｍｍ×２００ｍｍ、２００ｍｍ×３００ｍｍ、２５０ｍｍ×３００ｍｍ、３００ｍｍ×４００ｍｍ等の大きさに規格化されており、食材や必要な容量に応じて、所望の大きさを適宜選択して用いると良い。   The size of the bag-like container 10 is, for example, 100 mm × 200 mm, 120 mm × 200 mm, 200 mm × 300 mm, 250 mm × 300 mm, 300 mm × 400 mm, etc. in the original state where the folded portion 12 described below is not formed. The desired size may be appropriately selected and used in accordance with the food material and the required capacity.

図２に示すように、袋状容器１０の折り返し部１２は、開口部１１を、その先端縁１１ａから全周に亘り外側に折り返して成る部位である。詳しく言えば、折り返し部１２は、開口部１１を先端縁１１ａから全周に亘り外側に２重に折り返して成る。このような折り返しは、アイロン等により、素材が溶解しない程度の温度に加熱しながら折り目を付けることで、折り目の形状が保持されることになる。   As shown in FIG. 2, the folded portion 12 of the bag-like container 10 is a portion formed by folding the opening 11 outward from the tip edge 11 a to the entire circumference. If it says in detail, the folding | returning part 12 will fold back the opening part 11 to the outer side over the perimeter from the front-end | tip edge 11a. In such folding, the shape of the crease is maintained by applying a crease while heating to a temperature at which the material is not dissolved by an iron or the like.

袋状容器１０を真空密閉する際には、前記折り返し部１２を元の折り返し前の状態に戻し、該戻す前に表面に露出していなかった前記開口部１１の先端縁１１ａから１つ目の折り目１１ｂまでの間の箇所（図６中のハッチング部分を参照。）で、熱溶着して密閉することになる。   When the bag-like container 10 is vacuum-sealed, the folded portion 12 is returned to the original state before folding, and the first edge from the leading edge 11a of the opening 11 that has not been exposed to the surface before the folding is returned. At the point between the crease 11b (see the hatched portion in FIG. 6), it is heat-sealed and sealed.

また、袋状容器１０の開口部１１の外側表面には、図５に示す真空包装機２０により前記熱溶着して密閉する際に、該真空包装機２０にあるヒーター部２３に掛止させて位置ずれを防止するためのストッパ１３が設けられている。ストッパ１３は細幅状の突起物であり、袋状容器１０と同一の素材から形成されている。   Further, the outer surface of the opening portion 11 of the bag-like container 10 is hooked by a heater portion 23 in the vacuum packaging machine 20 when the heat sealing is performed by the vacuum packaging machine 20 shown in FIG. A stopper 13 is provided for preventing displacement. The stopper 13 is a narrow protrusion, and is formed from the same material as the bag-like container 10.

ストッパ１３は、袋状容器１０の開口部１１の熱溶着する部位より先端縁１１ａ側にて、開口部１１の片面側に複数個が先端縁１１ａと平行に所定間隔おきに並ぶように突設されている。なお、ストッパ１３の具体的な形状や個数や互いの間隔は、図示したもの限られることなく任意であるが、その突出する厚さは、ヒーター部２３に引っ掛かるように例えば２〜３ｍｍ程度の寸法に設定すると良い。   A plurality of stoppers 13 are provided on one side of the opening 11 so as to be arranged in parallel with the leading edge 11a at predetermined intervals on the leading edge 11a side from the heat-welded portion of the opening 11 of the bag-like container 10. Has been. The specific shape and number of the stoppers 13 and the distance between them are not limited to those shown in the figure, but the protruding thickness is, for example, a dimension of about 2 to 3 mm so as to be caught by the heater unit 23. It is good to set to.

図５に示すように、真空包装機２０は、袋状容器１０内を気圧の変化を利用して真空とし、該真空の状態で熱溶着によって袋状容器１０を真空密閉するための装置である。真空包装機２０は、本体であるロアーチャンバ２１と、密閉状態に開閉可能なアッパーチャンバ２２とを有する。   As shown in FIG. 5, the vacuum packaging machine 20 is an apparatus for evacuating the inside of the bag-like container 10 using a change in atmospheric pressure and vacuum-sealing the bag-like container 10 by heat welding in the vacuum state. . The vacuum packaging machine 20 includes a lower chamber 21 that is a main body and an upper chamber 22 that can be opened and closed in a sealed state.

各チャンバ２１，２２の所定位置には、アッパーチャンバ２２を閉じた際に、上下に重なり合うヒーター部２３（図６中にてロアーチャンバ２１側のみ図示。）が設けられており、これらの間に袋状容器１０の溶着する部分を挟むようにセットするように構成されている。真空包装機２０は、マイクロコンピュータで制御され、真空度合いや加熱温度を調整操作するための各種スイッチ２４や液晶表示部２５が設けられている。なお、真空包装機２０は一般的な構成であるので、詳細については省略する。   A heater portion 23 (shown only on the lower chamber 21 side in FIG. 6) is provided at a predetermined position of each chamber 21 and 22 when the upper chamber 22 is closed. It is comprised so that it may set so that the part which the bag-shaped container 10 welds may be pinched | interposed. The vacuum packaging machine 20 is controlled by a microcomputer, and is provided with various switches 24 and a liquid crystal display unit 25 for adjusting the degree of vacuum and the heating temperature. In addition, since the vacuum packaging machine 20 is a general structure, it abbreviate | omits for details.

次に、本実施の形態の作用について説明する。
図７に示すように、真空調理法は、所定のレシピごとに、食材搬入（ステップＳ１０１）→下処理（ステップＳ１０２）→真空包装（ステップＳ１０３）→一次加熱（ステップＳ１０４）→急速冷却（ステップＳ１０５）→保存（ステップＳ１０６）→再加熱（ステップＳ１０７）→提供の工程で行われる。以下、順に説明する。 Next, the operation of the present embodiment will be described.
As shown in FIG. 7, in the vacuum cooking method, for each predetermined recipe, ingredients are carried in (step S101) → lower processing (step S102) → vacuum packaging (step S103) → primary heating (step S104) → rapid cooling (step (S105) → Storage (Step S106) → Reheating (Step S107) → Provision is performed. Hereinafter, it demonstrates in order.

食材搬入（ステップＳ１０１）では、食材の発注書を確認しながら検品する。新鮮な食材かを見極めて、発注量が納品されているか計算する。また、適正温度で検品されているか検温する。
下処理（ステップＳ１０２）では、例えばニンジンや大根等の野菜をみじん切りする等、所定の態様に切ったり、鶏肉や豚肉等の肉や魚を切る。また、使用する袋状容器１０を用意して日付や料理名を記入し、袋状容器１０に消毒用のアルコールスプレーをしてから、袋状容器１０内に食材を投入して調味料を入れる。 In the carry-in of ingredients (step S101), inspection is performed while confirming the purchase order of ingredients. Determine if the food is fresh and calculate whether the order quantity has been delivered. Also, check if the product is inspected at an appropriate temperature.
In the pretreatment (step S102), for example, chopped vegetables such as carrots and radishes are cut into predetermined forms, or meat and fish such as chicken and pork are cut. Also, the bag-like container 10 to be used is prepared, the date and the name of the dish are entered, and the bag-like container 10 is sprayed with alcohol for disinfection, and then the ingredients are put into the bag-like container 10 and the seasoning is added. .

袋状容器１０の開口部１１に、容器内に食材を入れる際に食材が接触しない折り返し部１２が予め形成されているので、袋状容器１０に食材や調味料を入れる際に、折り返し部１２のうち容器内側を臨まない部分には食材が接触する虞がない。従って、袋状容器１０を真空密閉する際の開口部１１のシール性が損なわれることがなく、食材を入れる作業自体の衛生性が保たれ、また、調理中に余分な作業を行う必要もなくなり作業効率が向上する。   Since the folded portion 12 is formed in advance in the opening 11 of the bag-shaped container 10 so that the food does not come into contact with the food in the container, the folded-back portion 12 is added when the food or seasoning is put in the bag-shaped container 10. Of these, there is no risk that the ingredients will not touch the portion that does not face the inside of the container. Therefore, the sealing performance of the opening 11 when the bag-like container 10 is vacuum-sealed is not impaired, the hygiene of the work itself for putting the food is maintained, and there is no need to perform extra work during cooking. Work efficiency is improved.

さらに、最も細菌が入りやすい食材投入を敏速に行うことにより、細菌の混入を極力防止することができる。従って、真空調理後の食材の変質を防ぎ、長期保存に耐え得るようにすることができる。食材を入れた袋状容器１０を真空密閉する際には、折り返し部１２を折られていない元の状態に戻すことにより、食材が接触する虞のなかった部分同士を重ね合わせた状態で、真空包装機２０にセットする。   Furthermore, it is possible to prevent contamination of bacteria as much as possible by promptly putting in foods that are most likely to contain bacteria. Therefore, it is possible to prevent deterioration of food after vacuum cooking and to withstand long-term storage. When vacuum-sealing the bag-like container 10 containing the ingredients, the folded portion 12 is returned to its original unfolded state so that the portions that are not likely to come into contact with each other are overlapped. Set in the packaging machine 20.

ここで折り返し部１２の具体的な形態は、図２に示すように、開口部１１を全周に亘り外側に２重に折り返して形成したものであるため、開口部１１の先端縁１１ａから１つ目の折り目１１ｂまでの間の箇所が、外表面には露出しないことになる。従って、袋状容器１０を真空密閉する際に、折り返し部１２を元の折り返し前の状態に戻し、該戻す前に表面に露出していなかった前記開口部１１の先端縁１１ａから１つ目の折り目１１ｂまでの間の箇所を、熱溶着して密閉する。   Here, as shown in FIG. 2, a specific form of the folded portion 12 is formed by folding the opening portion 11 outwardly over the entire circumference, and therefore, from the leading edge 11 a of the opening portion 11. The portion between the first crease 11b is not exposed on the outer surface. Therefore, when the bag-like container 10 is vacuum-sealed, the folded portion 12 is returned to the original state before folding, and the first end edge 11a of the opening 11 that has not been exposed to the surface before the folding is returned to the first. The portion between the crease 11b is thermally welded and sealed.

すなわち、真空包装（ステップＳ１０３）では、図６に示すように、袋状容器１０のシール部分がシワにならないように、真空包装機２０に袋状容器１０をセットし、スイッチ２４により真空時間を設定して真空包装を開始し、設定時間経過後に真空包装を終了する。ここで袋状容器１０をセットした際、真空包装機２０のロアーチャンバ２１上にて位置がずれないように、袋状容器１０にあるストッパ１３を図６に示すようにヒーター部２３に掛止する。   That is, in the vacuum packaging (step S103), as shown in FIG. 6, the bag-like container 10 is set in the vacuum packaging machine 20 so that the sealed portion of the bag-like container 10 is not wrinkled, and the vacuum time is set by the switch 24. Set and start vacuum packaging, and finish vacuum packaging after the set time. Here, when the bag-like container 10 is set, the stopper 13 in the bag-like container 10 is hooked on the heater portion 23 as shown in FIG. 6 so that the position does not shift on the lower chamber 21 of the vacuum packaging machine 20. To do.

これにより、袋状容器１０が真空包装機２０上にて位置ずれする虞がなくなり、確実に熱溶着によって密閉することができる。なお、袋状容器１０の開口部１１において熱溶着に要する幅は、容易に剥離しない程度の幅があれば良く、開口部１１の先端縁１１ａから１つ目の折り目１１ｂまでの間の箇所の全幅に亘って熱溶着する必要はなく、その間の箇所にて例えば、１つ目の折り目１１ｂに沿って細幅状に熱溶着すれば足りる。   Thereby, there is no possibility that the bag-like container 10 is displaced on the vacuum packaging machine 20, and the bag-like container 10 can be reliably sealed by heat welding. It should be noted that the width required for heat welding in the opening 11 of the bag-like container 10 only needs to be a width that does not easily peel off, and the portion between the leading edge 11a of the opening 11 and the first crease 11b is sufficient. It is not necessary to perform heat welding over the entire width, and it is sufficient to perform heat welding in a narrow width along the first fold line 11b, for example, at a portion in between.

そして、一次加熱（ステップＳ１０４）では、スチームコンベンションオーブンまたは湯煎器を６５〜９５℃に設定して、設定温度になるまで運転する。そして、運転時間を設定して、前述した真空密閉した袋状容器１０を投入する。
続く急速冷却（ステップＳ１０５）では、前記一次加熱による加熱の終了後、急速に冷却する。例えば、９０分以内に３℃になるまで冷却する。 And in primary heating (step S104), a steam convention oven or a water bath is set to 65-95 degreeC, and it drive | operates until it reaches preset temperature. Then, the operation time is set, and the aforementioned vacuum-sealed bag-like container 10 is introduced.
In the subsequent rapid cooling (step S105), after the heating by the primary heating is completed, the rapid cooling is performed. For example, it is cooled to 3 ° C. within 90 minutes.

保存（ステップＳ１０６）では、前記急速冷却後、冷蔵（３℃以内）または冷凍（−１８℃以内）で保存する。なお、保存用の袋状容器１０は専用の冷蔵庫で保存する。
再加熱（ステップＳ１０７）では、前記一次加熱の手順で、３０分以内に中心温度が７５℃になるように１分以上加熱する。
最後の提供では、器を用意して盛りつけてから、ラップをかけて冷蔵庫で保存し、また温かい物は温室蔵庫で保存する。その後、適温にて２時間以内に提供する。 In the storage (step S106), after the rapid cooling, it is stored in a refrigerator (within 3 ° C.) or frozen (within −18 ° C.). The storage bag 10 is stored in a dedicated refrigerator.
In the reheating (step S107), in the primary heating procedure, heating is performed for 1 minute or more so that the center temperature becomes 75 ° C. within 30 minutes.
For the last offer, prepare and serve the dishes, wrap them and store them in the refrigerator, and store warm items in the greenhouse. Then, provide within 2 hours at the appropriate temperature.

ところで、前記袋状容器１０の材料である樹脂フィルムを、透光性を有し、食材の種類に応じて異なる色に色分けすると良い。これにより、透光性によって中身を容易に確認することができ、また色分けにより、その後の保存管理や食事提供を効率良く迅速に行うことが可能となる。   By the way, it is good to color-code the resin film which is the material of the said bag-shaped container 10 in a different color according to the kind of foodstuff which has translucency. As a result, the contents can be easily confirmed by translucency, and the subsequent storage management and meal provision can be efficiently and quickly performed by color coding.

以上、本発明の実施の形態を図面によって説明してきたが、具体的な構成は前述した実施の形態に限られるものではなく、本発明の要旨を逸脱しない範囲における変更や追加があっても本発明に含まれる。例えば、袋状容器１０の表面には、例えば油性のマジックペン等を使って材料名や作成日、保存期間等を記載するが、他に例えば、耐水性のラベルシールを予め貼っておき、このラベルシールに必要事項を記載するようにしても良い。   The embodiments of the present invention have been described above with reference to the drawings. However, the specific configuration is not limited to the above-described embodiments, and the present invention can be changed or added without departing from the scope of the present invention. Included in the invention. For example, on the surface of the bag-like container 10, the name of the material, the date of creation, the storage period, etc. are described using, for example, an oil-based magic pen. Necessary items may be described on the label seal.

本発明の一実施の形態に係る真空調理に用いる袋状容器を示す正面図である。It is a front view which shows the bag-shaped container used for the vacuum cooking which concerns on one embodiment of this invention. 本発明の一実施の形態に係る真空調理に用いる袋状容器の要部を拡大して示す説明図である。It is explanatory drawing which expands and shows the principal part of the bag-shaped container used for the vacuum cooking which concerns on one embodiment of this invention. 本発明の一実施の形態に係る真空調理に用いる袋状容器の折り返し部を元に戻した状態を拡大して示す説明図である。It is explanatory drawing which expands and shows the state which returned the folding | returning part of the bag-shaped container used for the vacuum cooking which concerns on one embodiment of this invention. 本発明の一実施の形態に係る真空調理に用いる袋状容器を真空密閉した状態を示す正面図である。It is a front view which shows the state which vacuum-sealed the bag-shaped container used for the vacuum cooking which concerns on one embodiment of this invention. 本発明の一実施の形態に係る真空調理に用いる真空包装機を示す斜視図である。It is a perspective view which shows the vacuum packaging machine used for the vacuum cooking which concerns on one embodiment of this invention. 本発明の一実施の形態に係る真空調理に用いる真空包装機で袋状容器を真空密閉する状態を説明する側面図である。It is a side view explaining the state which vacuum-seals a bag-like container with the vacuum packaging machine used for the vacuum cooking which concerns on one embodiment of this invention. 本発明の一実施の形態に係る真空調理を説明するフローチャートである。It is a flowchart explaining the vacuum cooking which concerns on one embodiment of this invention.

符号の説明Explanation of symbols

１０…袋状容器
１１…開口部
１１ａ…先端縁
１１ｂ…折り目
１２…折り返し部
１３…ストッパ
２０…真空包装機
２１…ロアーチャンバ
２２…アッパーチャンバ
２３…ヒーター部
２４…スイッチ
２５…液晶表示部 DESCRIPTION OF SYMBOLS 10 ... Bag-shaped container 11 ... Opening part 11a ... Tip edge 11b ... Crease 12 ... Folding part 13 ... Stopper 20 ... Vacuum packaging machine 21 ... Lower chamber 22 ... Upper chamber 23 ... Heater part 24 ... Switch 25 ... Liquid crystal display part

Claims (4)

下処理を施した食材を樹脂フィルムから成る袋状容器に入れて、真空密閉してから食材に応じた時間と温度により加熱し、急速に冷却して保存した後、再加熱して調理する真空調理に用いる前記袋状容器において、
予め開口部に、その先端縁から全周に亘り外側に折り返して成る折り返し部が形成されていることを特徴とする真空調理に用いる袋状容器。 Put the pretreated food into a bag-shaped container made of resin film, vacuum seal it, heat it according to the time and temperature according to the food, quickly cool and store it, then reheat it to cook it In the bag-like container used for cooking,
A bag-like container used for vacuum cooking, wherein a folded portion formed by folding outward from the front end edge is formed in advance in the opening. 前記折り返し部は、前記開口部を先端縁から全周に亘り外側に２重に折り返して成り、
前記真空密閉する際に、前記折り返し部を元の折り返し前の状態に戻し、該戻す前に表面に露出していなかった前記開口部の先端縁から１つ目の折り目までの間の箇所で、熱溶着して密閉することを特徴とする請求項１に記載の真空調理に用いる袋状容器。 The folded portion is formed by folding the opening portion twice outward from the tip edge to the entire circumference,
At the time of vacuum sealing, the folded portion is returned to the original state before folding, and at the point between the leading edge of the opening and the first fold that was not exposed on the surface before the returning, The bag-like container used for vacuum cooking according to claim 1, wherein the bag-like container is sealed by heat welding. 真空包装機により前記熱溶着して密閉する際に、該真空包装機にあるヒーター部に掛止させて位置ずれを防止するためのストッパを有することを特徴とする請求項２に記載の真空調理に用いる袋状容器。   The vacuum cooking according to claim 2, further comprising a stopper for preventing a position shift by being hooked on a heater portion of the vacuum packaging machine when the heat-sealing is performed by the vacuum packaging machine. Bag-like container used for 前記樹脂フィルムは透光性を有し、食材の種類に応じて異なる色に色分けされることを特徴とする請求項１，２または３に記載の真空調理に用いる袋状容器。   The bag-like container used for vacuum cooking according to claim 1, 2 or 3, wherein the resin film has translucency and is color-coded according to the type of food.
JP2007104864A 2007-04-12 2007-04-12 Bag-like container used for vacuum cooking Pending JP2008260558A (en)

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Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US9808028B2 (en) 2014-02-18 2017-11-07 Bruno Bertin Food preparation and method
US10278413B2 (en) 2014-02-18 2019-05-07 Bruno Bertin Food preparation and method
JP2017105495A (en) * 2015-12-09 2017-06-15 株式会社森島農園 Food in container and manufacturing method of food
GB2546849A (en) * 2016-01-29 2017-08-02 Dunbia Family(Iom) Ltd Assembly

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