JP6399773B2 - Food in containers - Google Patents

Description

  The present invention relates to a packaged food in which food is packaged in a container having an opening sealed with a synthetic resin film, and more particularly to a packaged food for the purpose of cooking fish.

  In the field of food packaging, a sealed container in which an opening of a container body is closed with a film after the contents are stored in a container body made of a synthetic resin is widely used as a container package. The container package of the said structure has the characteristics that the content can be maintained in the state sealed highly, although it is a simple structure.

  For example, Patent Document 1 discloses a technique in which a tray is placed on a lower mold, a synthetic resin film is pressed with an upper mold, and is heat-bonded to a flange (ridge) of the tray. According to this technique, the inside of the tray can be reliably sealed with the film welded to the flange, and the food filled in the tray can be stored in a sealed state.

  Thus, with the improvement of food packaging technology, various foods in containers have been proposed. In particular, foods in containers that can be cooked with a microwave oven are less troublesome to cook and tidy, can be cooked with a microwave oven, and are safe from the standpoint of not using fire. Widely used in restaurants, restaurants and other facilities. For example, Patent Document 2 proposes a packaged food that can cook contents with a microwave oven.

JP 2005-138458 A JP2013-129435A

  By the way, in the food in a container for microwave cooking, it is one of the important issues to improve the quality similar to the case where a grill or a stove is used. Especially for grilled fish, when baked on a grill etc., the moisture, oil, and umami ingredients remain in the fish as an optimal balance, and it also has a good burnt and grilled appearance, which improves the taste and appearance Reproducing them even in cooking with a microwave oven contributes greatly to quality improvement.

  Therefore, the present invention has been proposed in view of such circumstances, and its purpose is to provide a container that can achieve the same quality as grilled fish baked on a grill or stove when cooked in a microwave oven. To provide food.

In order to achieve the above-mentioned object, the food in a container according to the present invention has a container body made of a synthetic resin molded body and having a predetermined opening, and a synthetic resin film, and is provided at the periphery of the container body. The opening of the container main body is sealed by welding the synthetic resin film to the hooked portion, and the fish to be cooked is formed in a concave storage portion formed between the container main body and the film. The synthetic resin film is heat-shrinkable, and at least a welding surface in contact with the heel portion is made of a polyolefin-based resin. 2 or more types of polyolefins including at least the same type of polyolefin resin as the polyolefin resin constituting the welding surface of the synthetic resin film, at least the welding surface in contact with the film Is constituted by a mixed resin consisting of a resin, and peelable is imparted, the cooking target fish, with cut the lenticels are formed, and liquid seasoning is given to the surface, the bottom of the container body A rib that protrudes toward the storage portion is formed, and charred eyes are formed in the fish to be cooked by microwave irradiation .

  According to the food in a container of the present invention, when microwaves are irradiated, the food is cooked in a state in which the composition of the container, the cuts formed in the fish to be cooked, and the seasoning liquid applied to the surface act comprehensively. Cooked fish to be cooked remain in the fish with an optimal balance of moisture, oil, and umami ingredients, and also have appropriate burnt and grilled eyes that are the same as when grilled on a grill or stove. It becomes grilled fish with quality.

  ADVANTAGE OF THE INVENTION According to this invention, when cooking with a microwave oven, the foodstuffs in a container which can implement | achieve the quality similar to the grilled fish baked with the grill, the stove, etc. can be provided.

It is a perspective view of a foodstuff with a container concerning an embodiment of the present invention. It is a figure which shows the inner surface of the container main body used for the foodstuff containing a container concerning embodiment. It is a figure which shows an example of the cut formed in the skin of the cooking object fish. It is a schematic sectional drawing which shows an example of the welding apparatus used for manufacture of the foodstuffs containing a container concerning embodiment. It is a bottom view (figure seen from the arrow B direction of FIG. 4) of a seal unit. It is a figure explaining the manufacturing method of the foodstuffs containing a container concerning an embodiment, and is a figure showing the process of arranging a container main part and a film in a welding device. It is a figure explaining the manufacturing method of the foodstuffs containing a container concerning embodiment, and is a figure showing the process of welding a film to a container main part with a welding device. It is a figure explaining the shrinkage | contraction effect | action of the film by a space part, (a) is a figure which shows the state which the film has not shrunk, (b) is a figure which shows the state which the film shrunk. It is a schematic perspective view which shows a mode when peeling and opening a film. It is a figure which shows the example of a change which changed the form of the rib formed in the bottom part of a container main body. The modification which changed the form near the opening part of a container main part is shown, (a) is a schematic perspective view of an opening part vicinity, (b) is sectional drawing which expands and shows the C section of (a). .

  Hereinafter, embodiments of a food in a container to which the present invention is applied will be described in detail with reference to the drawings. In the following embodiments and attached drawings, the same elements are denoted by the same reference numerals. The food in a container according to the present embodiment is composed of a container and packaging bag 10 and a fish to be cooked 13 stored in the container and packaging bag 10.

  As shown in FIG. 1, the container package 10 is composed of a synthetic resin container main body 11 that opens upward and a synthetic resin film 20 that closes the opening 12 of the container main body 11.

  The said container main body 11 is shape | molded by arbitrary resin molding methods, such as pressure forming, vacuum forming, and press molding, The shape is also arbitrary. In the case of this embodiment, the container main body 11 is formed in a concave shape and has a substantially rectangular parallelepiped storage portion 15 so as to accommodate the fish 13 to be cooked.

  The fish 13 to be cooked is placed on the inner surface of the bottom of the container body 11 and stored in the storage unit 15. The inner surface of the bottom portion may be formed flat, but it is preferable that a rib projecting toward the storage portion 15 is provided. FIG. 2 is a view showing the storage portion 15 of the container body 11. Near the center of the inner surface of the bottom of the container body 11, a plurality of ribs r1,..., R1 are arranged in parallel in one direction (here, the longitudinal direction of the container body 11). As a result, a concave region lower than the rib r1 is formed on the inner surface of the bottom portion. The fish 13 to be cooked is placed across the ribs r1,..., R1 and the recessed area, and excess moisture and oil generated during cooking flow into the recessed area.

  What is necessary is just to adjust suitably the form (shape, height, width, position) of the rib formed in the bottom part inner surface according to the kind, size, etc. of the fish to be cooked. For example, in the present embodiment, a rib r2 that is wider than the rib r1 is also formed at a position surrounding the plurality of ribs r1,..., R1 and exhibits the same effect as the rib r1. Moreover, in this Embodiment, the bottom part of the container main body 11 is substantially uniform thickness, For this reason, a groove | channel is formed in the position corresponding to a rib on the outer surface of a bottom part, and an unevenness | corrugation is reversed with the inner surface. However, unevenness may be formed by increasing the thickness of only the rib portion, and the outer surface may be flat or unique.

  Further, on the peripheral wall of the storage portion 15, the concave stripe portions 16 and the convex stripe portions 17 are formed so as to be alternately arranged in the circumferential direction. By forming the concave stripe portion 16 and the convex stripe portion 17 on the peripheral wall of the storage portion 15, the rigidity of the peripheral wall is increased, the transportability of the container main body 11 in the production line, or the resistance of the container main body 11 during transportation and storage. Compressibility and impact resistance are improved.

  On the other hand, a flange 18 is formed on the periphery of the opening 12 of the container body 11 so as to project outward. By forming the flange 18, a flat surface having a predetermined area can be secured around the opening, and the film 20 is welded thereto.

  The material of the container body 11 can be selected from any synthetic resin material such as polyolefin resin such as polyethylene or polypropylene. Further, the container body 11 may have either a single layer structure or a laminated structure. However, in consideration of frozen storage, frozen distribution, heating by a microwave oven, and the like, the container body 11 is preferably made of cold-resistant polypropylene that can be used in a wide temperature range from low temperature to high temperature.

  Further, at least the welding surface with the film 20 (that is, the upper surface in contact with the film 20 of the flange portion 18) needs to be made of a microscopically different material in consideration of easy opening (so-called easy open property). There is. For example, in the case of polyolefin resin, the same type of resin (for example, polyethylene or polypropylene) is welded, and different types of resins (for example, resins having different melting points such as polyethylene and polypropylene) are difficult to weld to each other. . Therefore, the welding surface of the flange portion 18 in contact with the film 20 is different from the polyolefin resin of the same type as the polyolefin resin constituting the welding surface of the film 20 and the polyolefin resin constituting the welding surface of the film 20. If the resin is composed of a mixed resin composed of two or more types of polyolefin resin including the resin, the types of polyolefin resins having different welding surfaces are microscopically mixed, and the film 20 can be easily peeled off by cohesive peeling at the time of opening. It can be peeled off.

  In addition, although it is a welding surface of the collar part 18 of the container main body 11 that needs to be made into the said mixed resin, it is also possible to form the container main body 11 whole with the said mixed resin. It is also possible to make most of the container main body 11 from the resin material such as the above-mentioned cold-resistant polypropylene and to form only the flange 18 or only the welding surface of the flange 18 with a mixed resin.

  As a specific combination example of the polyolefin resin in the mixed resin, the film 20 is a polyethylene resin film or a film in which a sealant layer made of a polyethylene resin is formed on the welding surface, and the material of the container body 11 is polyethylene. It can be mentioned that it is a mixed resin in which a series resin and a polypropylene series resin are combined.

  About peeling of the container main body 11 and the film 20, it can be set as interface peeling, delamination, and cohesive peeling by selection of a material. Here, in opening by interfacial peeling, the peel strength varies greatly depending on how heat is applied during thermal welding, and it is difficult to stably obtain the same peel strength. Moreover, in the opening by delamination, a large force is required at the time of opening, and it is difficult to realize easy opening. As described above, by forming the welding surface of the container body 11 with a mixed resin and imparting easy opening by cohesive peeling, it is possible to stably obtain easy opening that can be opened with the same force.

  It is also possible to adjust the peel strength by changing the ratio of the resin to be blended. For example, when the film 20 is a polyethylene film, the adhesive strength can be increased if the proportion of polyethylene contained in the mixed resin is increased, and the peelability can be improved if the proportion is decreased. However, if the proportion of the same kind of resin becomes too large, it becomes difficult to obtain easy-opening properties. Conversely, if the proportion of the same kind of resin becomes too small, it may be difficult to maintain the welding strength. For this reason, it is preferable that the compounding ratio of the polyolefin resin of a different kind from the said same kind of polyolefin resin shall be 5: 95-95: 5 by a monomer ratio.

  In the above description, the same type of polyolefin-based resin does not indicate only the same polyolefin, but the main monomer may be the same. For example, when the film 20 is a polyethylene film, in addition to polyethylene, polyethylene may be used. The main component (for example, the ratio of polyethylene is 50% or more in terms of monomer) includes copolymers copolymerized with other polyolefins and the like. The same applies to different types of polyolefin resins, as long as the types of main monomers are different, and some of the same monomers may be included.

  About the film 20, what is necessary is just to use the polyolefin resin film which has the above-mentioned relationship with the resin which comprises the welding surface of the collar part 18 of the container main body 11, for example, films, such as a polyethylene film and a polypropylene, are used. The film 20 may be a single layer film such as polyethylene or polypropylene, but a sealant layer made of polyethylene or polypropylene may be formed on the welding surface of the film 20.

  The film 20 needs to have heat shrinkability so that the film 20 heat shrinks when being welded to the upper surface of the flange portion 18. Thereby, it shrink | contracts in the case of heat welding, and is welded to the collar part 18 in the state pulled highly. Even when a thin film is used for the film 20, the film 20 is welded in a highly flat state, and no slack or wrinkle is generated.

  Therefore, a stretched film that is not heat-fixed (so-called shrink film) is suitable as a material for the film 20, and a biaxially stretched film that is particularly excellent in strength is suitable. Specifically, there are a polyethylene biaxially stretched film, a polypropylene biaxially stretched film and the like having a thickness of 30 μm or less, and these may be a single layer or a multilayer. The film 20 may be mixed with a known additive such as a surfactant in order to make the film 20 a material having excellent anti-fogging property that prevents water droplets from sticking to the surface or a material having excellent transparency.

  In the case of this embodiment, the film 20 may be formed in a substantially rectangular shape in accordance with the shape of the flange portion 18 of the container body 11. The size of the film 20 may be substantially the same as the outer peripheral edge of the flange 18; however, in consideration of workability at the time of welding, the size of the film 20 should be changed to ensure the welding even if there is a slight deviation. It is preferable to set it slightly larger than the size of 18 so that the outer peripheral edge of the film 20 contracts to the inner position of the outer peripheral edge of the flange 18 after welding.

  Further, at least one of the four corners of the film 20 can be a so-called knob 21 by increasing the area. The knob portion 21 is a portion that floats from or protrudes from an arbitrary portion (here, a corner portion) of the collar portion 18 and is used when opening.

  Moreover, the fish 13 to be cooked has been prepared for grilled fish, such as by visceral processing for grilled fish or by filleting. Any kind of fish may be used as long as it is suitable for grilled fish, and blue fish (mackerel, horse mackerel, sawara, sardine, saury, etc.) that are particularly suitable for grilled fish are suitable.

  The cooking target fish 13 has a seasoning liquid on the surface. Here, the surface may be the whole including the skin side surface or the body side surface of the fish to be cooked, or may be a part thereof. Preferably, it is applied to the entire surface while adjusting so that the amount of seasoning liquid is greater on the skin side surface than on the body side surface. This makes it easier for burnt eyes to form on the skin. The seasoning liquid contains at least one of wheat protein hydrolyzate, sake, syrup, salt, xylose, thickener, acidulant, and sake lees. In addition, it can be set as a higher quality grilled fish to include all these. The ratio of each component may be appropriately adjusted according to the type of the fish 13 to be cooked, taste preferences, and the like.

  In addition, the cooking target fish 13 is formed with cuts in the skin. FIG. 3 is an example of the cut 13 a of the fish 13 to be cooked. The cut 13a may be formed in one direction, but is preferably formed in at least two different directions. For example, the first direction is any one of the vertical direction, the horizontal direction, and the oblique direction, and the second direction is any one direction other than the first direction. Here, the horizontal direction means a direction connecting the head side and the tail fin side of the fish to be cooked, and the vertical direction means a direction orthogonal thereto. Three or more directions may be used, but two directions are preferable from the viewpoint of appearance and the like. Cuts in different directions may cross each other. Due to the cuts 13a, the seasoning liquid soaks into the fish 13 to be cooked and, at the same time, is cooked into a grilled fish that has a clean appearance. Furthermore, the compatibility of the taste of the seasoning liquid and the fish also increases.

  Moreover, it is preferable that the at least 1 cut | interruption 13a is formed in the diagonal direction close | similar to the substantially vertical direction and / or the substantially vertical direction of the fish 13 to be cooked. Thereby, an appropriate food texture can be made while preventing rupture of the body.

  Moreover, it is preferable that the cooking target fish 13 is stored in the storage unit 15 with the skin facing up (that is, the film 20 side). Thereby, a burnt eye becomes easy to get on the skin.

  Next, the welding apparatus used for manufacture of the container package 10 of this embodiment and the manufacturing method of the foodstuffs containing a container using this are demonstrated.

  As shown in FIG. 4, the welding apparatus 30 includes a bucket (holding body) 31 and a seal unit 32 provided above the bucket 31 so as to face the bucket 31. The bucket 31 has a holding recess 33. The holding recess 33 is formed in accordance with the form of the storage portion 15 (see FIG. 1) of the container 11. The seal unit 32 includes a metal seal bar (heating body) 36 that includes a heat source (here, an electric heater) 35 and a rod 37 that raises and lowers the seal bar 36 in the direction of a white arrow. The heat source 35 is not particularly limited to an electric heater, and can be changed according to the material of the container package 10 (see FIG. 1), heat seal conditions, and the like. The position is arbitrary.

  The seal bar 36 includes a base portion 36a to which the rod 37 is fixed, and a heat seal portion 36b that is provided on the lower surface of the base portion 36a and projects annularly downward. The heat seal portion 36 b faces the upper surface of the bucket 31 and is formed in an annular shape (here, substantially rectangular) outside the holding recess 33. The heat seal part 36 b is heated by the heat source 35. The temperature of the heat seal part 36b is controlled within a predetermined range (for example, 150 ° C. to 160 ° C.).

  As shown in FIG. 5, a space 38 for contracting the film 20 (see FIG. 1) is provided at the center of the seal bar 36. The space portion 38 is a substantially rectangular shape that opens to the bucket 31 (see FIG. 4) side and is not in contact with the film 20 during heat sealing, and is surrounded by the heat sealing portion 36b. The air in the space 38 is heated by the heat from the heat seal part 36b. In addition, although the space part 38 was made into the substantially rectangular shape here, it can change according to the shape of the opening part 12 (refer FIG. 1) of a container, and the external shape of the film 20 (refer FIG. 1), and the film 20 ( The shape is arbitrary as long as it is a space that can be contracted (see FIG. 1).

  Then, the manufacturing method of the foodstuffs containing a container using the welding apparatus 30 is demonstrated based on FIGS. The manufacturing method of the container package 10 includes an arranging step of arranging the container main body 11 and the film 20 in the welding device 30 and a step of welding the film 20 to the container main body 11.

  As shown in FIG. 6, in the arrangement step, the container body 11 in which the cooking target fish 13 is stored in the storage portion is fitted and held in the holding recess 33. Further, the film 20 is disposed between the container body 11 and the seal bar 36. At this time, the film 20 may be placed on the upper surface of the flange portion 18 of the container body 11 or may be floated between the container 11 and the seal bar 36.

  Here, the to-be-cooked fish 13 accommodated in the container main body 11 is processed in a process preceding the arrangement process. That is, the fish 13 to be cooked is processed into a fillet, a predetermined cut is made in the skin, and then the seasoning liquid is applied. In this state, the fish 13 is stored in the storage unit of the container body 11 and then arranged as described above. Proceed to the process.

  Next, as shown in FIG. 7, in the welding process, the seal bar 36 is lowered to approach the bucket 31, and the flange portion 18 and the film 20 are sandwiched between the mating surfaces of the bucket 31 and the heat seal portion 36 b. Thereby, the outer peripheral part of the film 20 is welded to the upper surface of the collar part 18. The film 20 may be cut into a predetermined size in advance, but in this case, since positioning with the flange 18 of the container body 11 is necessary, the width of the container body 11 drawn from a roll or the like is required. A large film 20 is placed and cut at the outer peripheral position of the flange 18 simultaneously with or after heat sealing.

  At the same time, as shown in FIG. 8A, the inner region of the film 20 surrounded by the flange portion 18 (the region indicated by symbol A in the figure) is heated by the heat of the space portion 38. Since the inner region A of the film 20 is a floating portion that is not welded, it is slightly loosened, but when heated by the heat of the space portion 38, as shown in FIG. It becomes flat. When the film 20 is sufficiently contracted, the container package 10 is conveyed to the next trimming process. In the trimming step, the excessive portion of the collar portion 18 and the excessive portion of the film 20 are cut, and the form of the container package 10 is adjusted.

  In addition, although the manufacturing method of the foodstuff with a container which welds one film with respect to one container was demonstrated here, after sealing several connected containers with a elongate film, several connected containers You may make it cut off a package body suitably.

  The food in a container manufactured in this way is cooked using a microwave oven in a general household, a restaurant, or other facilities. When microwaves are applied to the food contained in the container, the cooking target fish 13 is cooked while the configuration of the container packaging bag 10 and the cuts and seasoning applied to the cooking target fish 13 act comprehensively. As a result, moisture, oil, and umami components remain in the fish in an optimal balance, and the burned fish has the same quality as when grilled on a grill or stove with appropriate burnt and grilled eyes.

  In addition, according to this Embodiment, the advantage as the following container packaging bags can also be acquired. That is, even if it is the thin film 20 with low rigidity, the floating part (inner side area | region A) of the film 20 heat-shrinks, and it stretches favorably. Conventionally, a laminated film having a total thickness of 50 μm to 80 μm has been adopted in order to ensure rigidity and obtain easy opening. On the other hand, in the embodiment, for example, when the film 20 is made of polyethylene, even if a film 20 having a thickness of 20 μm is used, it is possible to obtain a product that is free from wrinkles and slack and has excellent cosmetic properties and easy-openability. . That is, as shown in FIG. 9, even if the film 20 is thin, the film 20 is formed flat and has a good appearance, and the welding force between the container body 11 and the film 20 can be adjusted to be easy to open. A person can easily peel the film 20 from the container body 11 by pinching the knob 21.

  Furthermore, since the container body 11 side is made of a mixed resin to provide easy opening, there are few restrictions on the material and configuration of the film 20, and the film 20 can be configured with, for example, excellent antifogging properties or transparency. For example, the type and storage state of the contents 13 can be clearly recognized through the film 20.

  In addition, since the film 20 is thermally contracted using the heat for heating the heat seal portion 36b in the previous manufacturing method, a heat source for thermally contracting the film 20 is required separately. do not do. Therefore, the manufacturing cost can be kept low.

  Next, another embodiment (modified example) of the present invention will be described. FIG. 10 is a diagram illustrating a modification of FIG. 2, and parts that are the same as those in the configuration of FIG. 2 are denoted by the same reference numerals, and redundant description is omitted. In this modified example, the aspect of the rib formed on the bottom inner surface is different. A plurality of ribs r3 and r4 arranged in a first direction (longitudinal direction of the storage portion) and a second direction (short direction of the storage portion) are formed on the inner surface of the bottom portion, and the ribs r3 and r4 intersect each other. It has a lattice shape. As a result, a concave region that is one step lower than the ribs r3 and r4 is formed on the inner surface of the bottom, so that excess moisture and oil generated during cooking flow in. In the vicinity of the center of the inner surface of the bottom portion, no rib r4 in the short direction is formed between the two ribs r3 and r3 arranged in parallel in the longitudinal direction. This is because the density of ribs is reduced near the center to secure a wide concave area to reduce the contact surface with the fish to be cooked, and the area around the center is made higher by increasing the rib density than near the center. There are effects such as stable support. In this modified example, the concave strip portion and the convex strip portion of the peripheral wall shown in FIG. 4 are not formed, but the strength of the peripheral wall is secured by the ribs r3 and r4 reaching the peripheral wall.

  Furthermore, another modified example will be described based on FIG. FIG. 11 is a diagram illustrating a modified example of FIG. 9, and parts that are the same as those in the configuration of FIG. 9 are denoted by the same reference numerals, and redundant description is omitted.

  First, in the container packaging body 10 (see FIG. 9) according to the above-described embodiment, the depth of the container body 11 is relatively large, but the depth of the container body 11 is arbitrary. In the container package 40 of the modified example shown in FIG. 11 (a), heat shrinkability is applied to the tray-like container body 41 having a relatively small depth by using the method for manufacturing a container-containing food according to the above-described embodiment. The film 42 provided is welded. Also in this modified example, the same operation and effect as in the case of the container package 10 (see FIG. 9) described above can be obtained.

  Further, in the present modification example, as shown in FIG. 11B, a folded portion 45 that is folded downward is provided on the outer edge of the flange portion 43 of the container body 41. The folded portion 45 can be fitted with a general lid (not shown) having a certain thickness. That is, a film 42 or a general lid can be selectively attached to the container body 41. Thereby, the container main body 41 can be used also with respect to multiple types of lid | cover material, and the cost reduction of the container package 40 can be aimed at.

  As mentioned above, although this invention was demonstrated using embodiment, it cannot be overemphasized that the technical scope of this invention is not limited to the range as described in the said embodiment. It will be apparent to those skilled in the art that various modifications or improvements can be added to the above-described embodiments. For example, the rib provided on the bottom inner surface of the container main body and the cut formed in the fish to be cooked are not limited to the above-described embodiment, and can be appropriately changed within the range where the same effects are produced. Further, it is apparent from the description of the scope of claims that embodiments with such changes or improvements can also be included in the technical scope of the present invention.

DESCRIPTION OF SYMBOLS 10,40 Container package 11,41 Container main body 12 Opening part 13 Fish to be cooked 13a Cut | interruption 18,43 Abutment 20,42 Film 30 Welding apparatus 31 Bucket (holding body)
36 Seal bar (heating body)
38 Space A Inside area of film r1, r2, r3, r4 rib

Claims (5)

A container body made of a synthetic resin body and having a predetermined opening, and a synthetic resin film, and by welding the synthetic resin film to a flange provided on the periphery of the container body An opening of the container body is sealed, and is a food in a container in which a fish to be cooked is stored in a concave storage part formed between the container body and the film,
The synthetic resin film has heat shrinkability, and at least a weld surface in contact with the flange is made of a polyolefin resin.
A mixed resin comprising two or more types of polyolefin resins including a polyolefin resin of the same type as the polyolefin resin constituting the welding surface of the synthetic resin film, at least a welding surface of the flange portion of the container main body contacting the film And is provided with easy-openability,
The fish to be cooked has a cut formed in the skin, and a seasoning liquid is attached to the surface ,
A rib projecting toward the storage portion is formed at the bottom of the container body,
A food in a container, wherein a burnt eye is formed in the fish to be cooked by microwave irradiation . The packaged food according to claim 1 , wherein a plurality of the ribs are arranged in parallel in at least one direction. Claim wherein ribs, which are arranged in two directions at least a first direction and a second direction, the ribs arranged in the first direction, the ribs arranged in the second direction and wherein the intersecting The food in a container according to 1 .   The food in a container according to claim 1, wherein the cuts formed in the skin of the fish to be cooked are formed in at least two different directions. The containerized food according to any one of claims 1 to 4, wherein the amount of the seasoning liquid is adjusted to be larger on the skin side surface than on the body side surface.

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