JP5046892B2 - Cooking assistance sheet - Google Patents

Description

  TECHNICAL FIELD The present invention relates to a cooking assistance sheet used when cooking in a microwave oven, and more particularly to a cooking assistance sheet suitable for reheating food materials such as fried side dishes in a microwave oven.

In general, cooked foods such as deep-fried dishes must be reheated when they are eaten, because when they are cooled or stored in a refrigerator, moisture and oil in the ingredients will ooze out over the surface of the food over time. It is difficult to regain the fresh texture.
For example, when reheating with an oven toaster, moisture on the surface of the food material such as clothes can be removed, so that a dry texture is easily obtained, but there is a problem that it is very time consuming and troublesome.

  On the other hand, in a microwave oven that can be reheated in a short time, the moisture inside the food is lost more than necessary due to internal heating by microwaves, and if the heating time is lengthened, the food becomes pattered. In addition, since the clothes on the surface are moistened by moisture that comes out from the inside as a result of reheating, there is a problem that the dry texture is easily impaired.

  Therefore, there is a demand for an easy method that can improve the texture of the reheated food material while using a microwave oven that can be reheated in a short time. Therefore, a cooking auxiliary sheet has been developed which is laid under the ingredients during reheating and absorbs and removes excess oil and moisture from the ingredients. (For example, see Patent Documents 1 and 2.) In addition, reflecting the current health-consciousness of consumers, taking advantage of the fact that re-heating makes it easier for oil to fall, and re-heating to reduce calorie intake, excluding more ingredients oil There is also a need for an easy way to do this.

JP 2000-83811 A Japanese Patent No. 3408039

  However, in the conventional cooking assistance sheet, the oil absorbed from the foodstuff is spot-absorbed and does not spread on the sheet, so that it is difficult to obtain the actual oil absorption sensitivity. Moreover, the sheet | seat for microwave ovens of patent document 2 embossed the laminated water-repellent sheet and the water-absorbent sheet | seat in the shape of a grid | lattice, and provided the space | gap part between sheets, the water | moisture-content absorptivity of foodstuffs is provided. However, there is a problem that the oil is not sufficiently absorbed and processing is expensive.

  The present invention has been made in view of the above circumstances, and when reheating foods such as deep-fried beef dishes in a microwave oven, it absorbs oil and moisture that come out of the food materials along with the reheating and recycles them. An object of the present invention is to provide a cooking auxiliary sheet that can enhance the texture of the heated food and has high oil absorption sensitivity (use feeling).

In order to solve the above problems, the present invention employs the following configuration.
[1] The cooking assistance sheet of the present invention is a cooking assistance sheet used when cooking food in a microwave oven,
It consists of a liquid-absorbing layer made of a nonwoven fabric mainly composed of hydrophilic fibers,
The liquid absorption layer is provided with a plurality of convex portions and concave portions,
The concave portion is embossed at a higher density than the convex portion.
[2] Further, in the cooking auxiliary sheet of the present invention, it is preferable that a food contact layer made of a liquid-permeable nonwoven fabric mainly composed of hydrophobic fibers is laminated on the liquid absorbing layer.
[3] Moreover, it is preferable that the density ratio of the said recessed part with respect to the said convex part is the range of 1.5-20 for the cooking assistance sheet | seat of this invention in the said cross-sectional shape.
[4] Moreover, it is preferable that the cooking assistance sheet | seat of this invention is a range whose area ratio (compression area ratio) of the said recessed part is 15 to 75% with respect to the total plane area of the said recessed part and the said convex part.
[5] Moreover, it is preferable that the said assistance part of this invention has the said convex part and the said recessed part by having an unevenness | corrugation in both surfaces of the said liquid absorption layer in the said cross-sectional shape.
[6] Further, in the cooking assistance sheet of the present invention, in the cross-sectional shape, an adhesive surface between the food contact layer and the liquid absorption layer is a flat surface, and the food contact layer includes the concave portion of the liquid absorption layer. And it is preferable that the recessed part and convex part corresponding to the said convex part are provided.
[7] Moreover, the cooking assistance sheet of this invention WHEREIN: It is preferable that the planar shape of the said convex part is the range whose outer peripheral length is 4-150 mm.
[8] Moreover, the cooking assistance sheet of this invention makes the planar shape of the said convex part polygonal, and the side part which comprises the polygonal shape of one convex part opposes the side part of another convex part. It is preferable that the concave portions are arranged so as to surround the convex portions between the side portions of the convex portions.
[9] Moreover, it is preferable that the cooking assistance sheet | seat of this invention is provided with the stamp which discriminate | determines the said foodstuff contact layer and the said liquid absorption layer by embossing.

  The cooking auxiliary sheet of the present invention is a cooking auxiliary sheet used when cooking food in a microwave oven, and is composed of a liquid absorbing layer made of a nonwoven fabric mainly composed of hydrophilic fibers. Convex portions and concave portions are provided, and the concave portions are embossed at a higher density than the convex portions, so that liquids such as excess oil and moisture contained in foodstuffs are projected with a wide interfiber distance. The liquid can be diffused from the liquid-absorbing layer of the concave part with a narrow inter-fiber distance. Therefore, the amount of oil absorbed from the ingredients during microwave heating increases, and the absorbed oil easily diffuses two-dimensionally in the sheet, increasing the visibility, so that a sense of oil removal can be obtained. It is easy to be done.

  Moreover, the cooking assistance sheet of the present invention has a food contact layer made of a liquid-permeable nonwoven fabric mainly composed of hydrophobic fibers laminated on the liquid-absorbing layer. Sticking can be suppressed. Moreover, since the affinity with oil is high, there is an effect of preventing the oil from returning to the surface of the food material and reducing the oiliness on the surface of the food material.

  Moreover, the cooking assistance sheet | seat of this invention is a liquid diffusibility in a recessed part with a high fiber density, and a fiber density because the density ratio with respect to the said convex part of the said recessed part is the range of 1.5-20 in the said cross-sectional shape. The liquid retainability at the low convex portion is further increased.

  Moreover, the cooking assistance sheet | seat of this invention is a recessed part and a convex part because the area ratio (compression area ratio) of the said recessed part is the range of 15 to 75% with respect to the total plane area of the said recessed part and the said convex part. These functions are sufficiently exhibited, and the liquid absorbability and diffusibility can be improved.

  Moreover, the cooking assistance sheet | seat of this invention is a liquid absorption layer with high compressibility because the said convex part and the said recessed part are formed by having an unevenness | corrugation in both surfaces of the said liquid absorption layer in the said cross-sectional shape. It is easy to adjust the density ratio.

  Further, in the cooking auxiliary sheet of the present invention, in the cross-sectional shape, an adhesion surface of the food contact layer and the liquid absorption layer is a flat surface, and the food contact layer includes the concave portion and the convex of the liquid absorption layer. By providing the concave portion and the convex portion corresponding to the portion, it is possible to improve the liquid diffusibility while reducing the thickness of the entire sheet.

  Moreover, the cooking assistance sheet | seat of this invention adapts to the magnitude | size of the foodstuff which the planar shape of a convex part cooks because the planar shape of the said convex part is the range of outer peripheral length 4-150mm, and oil is efficient. Can absorb well. Moreover, the reversion of the liquid can be reduced, and the food texture and the like after cooking can be kept good.

  Moreover, the cooking assistance sheet of the present invention is filled and arranged so that the planar shape of the convex part is a polygonal shape, and the side part constituting the polygonal shape of one convex part is opposed to the side part of the other convex part. In addition, by arranging the recesses so as to surround the projections between the sides of each projection, it is possible to increase the number of projections holding the liquid without providing excessive recesses, Increases liquid absorbency.

  In addition, the cooking auxiliary sheet of the present invention is provided with an embossing stamp for distinguishing between the food contact layer and the liquid absorbing layer, so that the correct side of the sheet can be correctly recognized without cooking. Can be used.

  Hereinafter, although the embodiment of the cooking auxiliary sheet (henceforth abbreviated as a sheet) to which the present invention is applied is described with reference to drawings, the present invention is not limited to these.

<Cooking auxiliary sheet>
“First Embodiment”
FIG. 1 is a plan view showing a cooking assistance sheet S of the present embodiment, and FIG. 2 is a cross-sectional view.
As shown in FIG. 1 and FIG. 2, the cooking assistance sheet S is a cooking assistance sheet used when cooking food in a microwave oven, and includes a liquid absorption layer B made of a nonwoven fabric mainly composed of hydrophilic fibers. The liquid absorption layer B is provided with a plurality of convex portions 2 and concave portions 3, and the concave portions 3 are embossed with a higher density than the convex portions 2.

(Liquid absorbing layer B)
The material of the liquid absorbing layer B may be a non-woven fabric mainly composed of hydrophilic fibers. Specifically, the absorbent layer B is composed of hydrophilic fibers such as cellulose, pulp and rayon, and is made of an airlaid manufacturing method, a spunbond manufacturing method, a spunlace manufacturing method, a thermal method. Examples thereof include a liquid absorbent non-woven fabric produced by a bond manufacturing method or the like. From the viewpoint of achieving both oil absorption and water absorption, a nonwoven fabric made of hydrophilic fibers such as cellulose, pulp, rayon, etc., and produced by an airlaid manufacturing method is preferred. About the nonwoven fabric by an airlaid manufacturing method, you may use a binder etc. as needed. Moreover, a synthetic fiber can be mixed in the range which does not impair the hydrophilic property calculated | required by a nonwoven fabric, and a nonwoven fabric can also be produced with a spunlace manufacturing method. The nonwoven fabric may be used by superimposing two or more nonwoven fabrics having the same or different material composition within a range that does not impair the hydrophilicity and embossing as described below.

  In addition, for the purpose of improving sheet strength, hydrophobic fibers such as polypropylene fibers, polyethylene fibers, polyethylene terephthalate fibers, fibers in which polypropylene and polyethylene are combined by a core-sheath structure or a side-by-side structure are used as long as they do not impair water absorption performance. You may mix and use it, and you may use a binder etc. as needed.

The amount of fibers is preferably in the range of basis weight 10 to 100 g / ^{m 2,} more preferably the range of consideration and basis weight 20 to 70 g / m ² manufacturability. If the basis weight is too small, the oil absorption and water absorption will not be satisfied, and if the basis weight is too large, the oil will be spot-absorbed and it will be difficult to give an oil absorption feeling.
It is preferable that the thickness of the nonwoven fabric used as the base material of such a liquid absorption layer B is in the range of 0.2 to 3 mm.

(Embossing)
The liquid-absorbing layer B is provided with a plurality of convex portions 2 and concave portions 3 as shown in FIG. 1 by embossing a single nonwoven fabric having a uniform thickness and material. The convex portion 2 and the concave portion 3 are preferably formed on both surfaces of the liquid absorption layer B, but may be formed on only one surface.
The concave portion 3 is compressed at a higher density than the convex portion 2, and the bulk density is preferably in the range of 0.02 to 0.7 g / cm ³ , and the thickness of the concave portion 3 is in the range of 0.1 to 2 mm. Preferably there is. If the thickness is too thin, it is not suitable for production, and the interfiber distance may be too short, impairing the penetration of the liquid. In addition, if it is too thick, the desired diffusion effect may not be obtained.
The fiber density and thickness of the convex portion 2 are substantially the same as the nonwoven fabric that is the base material of the liquid absorption layer.

(Roughness ratio)
The uneven thickness ratio is a thickness ratio of the concave portion 3 to the convex portion 2, and is calculated by the following mathematical formula (1).
Convex / concave thickness ratio = (concave portion thickness) / (convex portion thickness) (1)

The uneven thickness ratio is preferably in the range of 0.05 to 0.7, more preferably in the range of 0.05 to 0.4, and still more preferably in the range of 0.07 to 0.2.
As the concave portion 3 is compressed, the diffusion effect is improved. However, when the thickness ratio is less than 0.05, the interfiber distance is excessively narrowed, and the voids in the nonwoven fabric layer are excessively crushed to inhibit liquid migration. On the other hand, if the thickness ratio exceeds 0.7, it is difficult to make a difference in diffusibility between the convex portion and the concave portion, and the desired diffusion effect cannot be obtained.

(Roughness density ratio)
The uneven density ratio is a density ratio of the concave portion 3 to the convex portion 2 and is calculated by the following mathematical formula (2).
Uneven density ratio = (bulk density of the concave portions) / (the bulk density of the convex portion) (2)
The bulk density indicates the apparent density of the nonwoven fabric and can be determined by dividing the thickness from the basis weight of the nonwoven fabric.

The uneven density ratio is preferably in the range of 1.5 to 20, more preferably in the range of 2.5 to 20, and still more preferably in the range of 5 to 15.
The more the concave portion 3 is compressed, the better the diffusion effect is. However, when the density ratio is 21 or more, the interfiber distance becomes excessively narrow and the voids are crushed so that the liquid transfer is inhibited. Further, if the density ratio is less than 1.5, it is difficult to make a difference in diffusibility between the convex portion 2 and the concave portion 3, and the desired diffusion effect cannot be obtained.

(Shape of recess)
The recesses 3 are preferably formed two-dimensionally continuously on the sheet surface, and are in communication with each other so as to surround the projections 2. Compared with the convex part 2, the communicating concave part 3 has a shorter inter-fiber distance and improves diffusibility. On the other hand, the convex part 2 having a large inter-fiber distance with respect to the concave part 3 in which the inter-fiber distance is reduced has a large total oil absorption amount. As a result, the effect of improving the amount of oil absorption and the effect of improving the actual oil absorption (improvement of visibility) are obtained.
The width of the recess 3 is preferably in the range of 1 to 5 mm. If the width is too narrow, the production is not suitable, and if it is too wide, the food material is used in direct contact with the recess, and the oil absorption from the food material may be reduced.

(Compressed area ratio)
The compression area ratio is a ratio of the area of the concave portion 3 to the entire sheet surface and is calculated by the following mathematical formula (3).
Compression area ratio (%) = recess area / total sheet area × 100 (3)

  The compression area ratio is preferably in the range of 15 to 75%, more preferably in the range of 20 to 45%. When the compression area ratio is less than 15%, a sufficient diffusion effect cannot be obtained. When the compression area ratio exceeds 75%, the area of the convex portion 2 having a high liquid absorption effect is insufficient, and the amount of oil absorption decreases as a whole.

(Area of convex part)
The area of the projection 2 per one is preferably in the range of 5～10,000Mm ^2, more preferably from 20～1,000Mm ^2.
Table 1 shows the relationship between the length of one side and the area of a typical shape of the convex portion 2.

  In actual use, for example, if the convex portion 2 is too large for the food, the absorbed oil does not reach the concave portion that plays the role of diffusion, and it is difficult to achieve both the oil absorbency and the diffusibility, which are the purposes of the present application. On the other hand, if the convex portion is too small with respect to the foodstuff, the contact area with the foodstuff cannot be said to be sufficient, which may be a cause of poor oil absorption.

(Outer perimeter of convex part)
When two convex parts are made into figures, the outer peripheral length is preferably in the range of 4 to 150 mm, and more preferably in the range of 15 to 90 mm.
For example, when the outer peripheral length of the convex portion 2 is set to 10 mm, the width of the concave portion 3 is set to 1 mm (lower limit in manufacturing), and the upper limit of the compression area ratio is set to 75%. If it is a regular hexagon, it is 12 mm.
If the outer peripheral length of the convex part 2 is less than 4 mm, the convex part 2 is too small for the foodstuff and the effect of absorption is not sufficiently obtained. If it exceeds 150 mm, the convex part 2 is too large for the foodstuff. The effect of diffusion cannot be obtained sufficiently.
Most preferably, it is a regular hexagon having an outer peripheral length of about 24 mm and a side of about 4 mm.

(Projection shape)
The convex part 2 may be a geometrical pattern such as a circle, an ellipse, a triangle, a quadrangle, a pentagon, a hexagon, or any other irregular shape. The shape may be single or plural, but if the area of the convex part 2 is the same, diffusibility From the viewpoint of improvement, it is advantageous that the distance between the intersections of the recesses 3 is shorter, that is, closer to a polygon, and more preferably a hexagon in consideration of two-dimensional continuation of the same figure.
When the convex part 2 is a polygon, the sides that form the polygon are arranged facing each other, there is a concave part 3 therebetween, and the concave part 3 communicates with each other so as to surround the polygonal convex part 2 Is preferred.

“Second Embodiment”
As shown in FIG. 3, the cooking auxiliary sheets S <b> 1 and S <b> 2 of the second embodiment are made of a permeable nonwoven fabric mainly composed of hydrophobic fibers in the liquid absorption layer B of the cooking auxiliary sheet S of the first embodiment. The food contact layer A is laminated.

(Food material contact layer A)
The food contact layer A may be a liquid-permeable non-woven fabric made of hydrophobic fibers, specifically, polypropylene fibers, polyethylene fibers, polyethylene terephthalate fibers, fibers in which polypropylene and polyethylene are combined by a core-sheath structure, and the like. Examples thereof include nonwoven fabrics produced by airlaid production methods, spunbond production methods, spunlace production methods, thermal bond production methods, and the like. Preferably, it is a non-woven fabric made of short fibers such as polypropylene fiber, polyethylene fiber, polyethylene terephthalate fiber, fiber in which polypropylene and polyethylene are combined by a core-sheath structure, and made by an airlaid method, a spunlace method, or a thermal bond method. is there.

  In addition, hydrophilic fibers such as cellulose, pulp, and rayon may be mixed and used as long as food sticking is suppressed and the oil reversion prevention performance is not impaired, and a binder or the like may be used as necessary.

The liquid-permeable nonwoven fabric made of hydrophobic fibers as the food contact layer A preferably has a thickness in the range of 0.1 to 0.5 mm. If it is too thin, it lacks suitability for production, and if it is too thick, the liquid-absorbing layer B The oil transfer efficiency to the oil may deteriorate, and the oil absorption effect may be inferior. The bulk density is preferably 0.02 to 0.5 g / cm ³ .

  As shown in FIG. 3A, the food contact layer A is formed along the uneven shape of the liquid absorption layer B with a substantially constant thickness. However, in the food contact layer A, the density of the portion of the liquid absorbing layer B with respect to the concave portion may be higher than the density of other portions or the same.

Moreover, the foodstuff contact layer A may be laminated | stacked through the liquid absorption layer B via the substantially flat joining surface 4, as shown in FIG.3 (b). In this case, the food material contact layer A is provided with irregularities corresponding to the irregularities of the liquid absorbing layer B.
In this case, the recess 3b of the liquid absorbing layer B preferably has a density in the range of 0.02 to 0.7 g / cm ³ and preferably has a thickness in the range of 0.1 to 2 mm. Further, the convex portion 2b in this case preferably has a density in the range of 0.02 to 0.7 g / cm ³ and preferably has a thickness in the range of 0.1 to 2 mm.

The planar shape of the convex portions 2a and 2b of the cooking assistance sheets S1 and S2 of the present embodiment is the same as the planar shape of the cooking assistance sheet S of the first embodiment.
Thus, the food material contact layer A is laminated | stacked, and there exists an effect which suppresses the foodstuff sticking by the starch which leaked from the fried food clothes, and prevents the reverse of an oil.

  In addition, as shown in FIG. 4, the cooking auxiliary sheets S <b> 1 and S <b> 2 of the present embodiment may be provided with a stamp K for distinguishing between the food contact layer A and the liquid absorption layer B by embossing. By doing in this way, it can use correctly, without misidentifying the front and back of a sheet | seat in the case of cooking.

  Moreover, the cooking assistance sheet | seat of this invention is not limited to said embodiment. In order to increase the efficiency of the uneven pattern, the shape of the convex portion is a polygonal shape, and the side portions constituting the polygonal shape of one convex portion are filled and arranged so as to face the side portions of the other convex portions. preferable.

For example, the planar view patterns of the convex portions and the concave portions may have shapes as shown in FIGS.
(1) FIG. 5 shows a pattern arranged so that four octagons surround one square.
(2) FIG. 6 shows a pattern in which two regular triangles are sandwiched between two hexagons.
(3) FIG. 7 shows a pattern in which six squares are surrounded and equilateral triangles are arranged between the squares, facing each side of one hexagon.
(4) FIG. 8 shows a pattern in which four regular triangles are arranged for one regular hexagon.
(5) FIG. 9 shows a pattern in which four regular triangles surround each side of one square.
(6) FIG. 10 shows a pattern in which equilateral triangles are adjacent to two opposite sides of a square and are repeatedly arranged.
Among such graphic patterns, a hexagon that has a short side and penetrates quickly to other branch points when compared in the same area is preferable.

  In any pattern, the convex part may be a geometric pattern such as a circle, an ellipse, a triangle, a quadrangle, a pentagon, a hexagon, or any other irregular shape, and the shape may be single or plural, but the convex area is the same. In this case, in order to improve the diffusibility, it is advantageous that the distance between the intersections of the recesses is shorter from the viewpoint, that is, it is preferable that the distance is closer to the polygon. A square is preferred.

When the convex part is a polygon, it is preferable that the sides forming the polygon are arranged facing each other, there is a concave part between them, and the concave part surrounds the polygonal convex part and communicates with each other.
The concave portion (compressed portion) is for the purpose of diffusing the liquid, and the liquid retainability is inferior. For this reason, it is appropriate from the viewpoint of the amount of liquid absorbed by the sheet that there is no useless recess as much as possible.

As described above, the cooking auxiliary sheets S, S1, S2 of the present embodiment absorb liquids such as excess oil and moisture contained in the foodstuff with the liquid absorption layer B of the convex portion having a wide inter-fiber distance, and The liquid can be diffused from the liquid absorption layer of the recess 3 having a narrow interfiber distance. Therefore, the amount of oil absorbed from the ingredients during microwave heating increases, and the absorbed oil easily diffuses two-dimensionally in the sheet, increasing the visibility, so that a sense of oil removal can be obtained. It is easy to be done.
Moreover, according to cooking assistance sheet | seat S1, S2 of this embodiment, the foodstuff contact layer A which consists of a liquid-permeable nonwoven fabric mainly having a hydrophobic fiber is laminated | stacked on the liquid absorption layer B, Therefore Tempura etc. It can suppress the sticking of the side dish of soft fried food. Moreover, since it has the effect of preventing the liquid from returning, it has the effect of further increasing the diffusion of the liquid and reducing the oil residue on the surface of the food material.

  Furthermore, the cooking assistance sheet | seat S, S1, S2 of this embodiment may have bonded the 3rd, 4th functional layer in the range by which the function is not impaired. For example, a liquid-impermeable layer such as polyethylene laminated paper, polypropylene film, or polyethylene terephthalate film is adhered to the bottom surface of the liquid-absorbing layer B on the non-food-contacting surface, so that the absorbed liquid is completely dissolved under the sheet. Can be prevented. The third and fourth functional layers may be bonded at the time of embossing depending on the purpose, or may be bonded after the embossing.

<Manufacturing method of cooking assistance sheet>
Below, an example of the manufacturing method of the cooking assistance sheet | seat of this invention is demonstrated. The method for producing a cooking auxiliary sheet of the present invention includes a step of forming a fibrous web with pulp fibers that have been dry-disaggregated (formation step), and an air that penetrates an aqueous emulsion of a binder material through the fibrous web in the thickness direction of the fibrous web. It comprises a step of spraying using a flow (binder spraying step) and a drying heating step (drying step) in which the fibers of the fiber web are bonded together with a binder material.

  As a method for forming a fiber web by dry-disaggregated pulp fibers, there have been conventionally known methods such as Japanese Patent Publication No. 43-28276, Japanese Patent Publication No. 43-26580, Japanese Patent Publication No. 43-26581, or US Pat. No. 4,640,810. The method can be used. For example, in the method disclosed in Japanese Patent Publication No. 43-28276, a pulp sheet is guided to a pulverizing defibrator through a feeder, and then the pulp fiber defibrated without unbeating through the pulverizing defibrator is ducted together with an air flow. A fiber web is formed by guiding it to the opening, separating it into single fibers by a pair of brushes provided at the duct opening, and releasing the bundled fibers individually and dropping them onto an endless wire mesh provided below the opening. Is the method. In the method shown in US Pat. No. 4,640,810, coarsely pulverized pulp fibers are guided into a rotating drum having a brush disposed therein, and the drum is rotated and the brush inside the drum is also rotated so that the pulp fiber is rotated. A method of forming a fiber web by defibrating without unbeating by the rotational force and the action of a brush, and dropping the defibrated pulp fiber together with an air stream on an endless wire net placed at the bottom of the drum through holes provided on the drum surface. is there.

  The pulp fiber to be used may be obtained from any raw material such as wood pulp, bamboo pulp, straw pulp, esparto pulp, linter pulp, rag pulp, etc. It may belong to any classification such as chemically treated chemical pulp, semi-chemical pulp obtained by combining both. Also, pulp fiber made from recovered waste paper such as waste corrugated paper, magazine waste paper, and newspaper waste paper may be used.

  In addition to pulp fibers, synthetic fibers such as polyester, polyethylene, polypropylene, polyamide, and acrylic can be used to increase the bulkiness and mechanical strength of nonwoven fabrics. Furthermore, natural fibers such as silk and wool, rayon fibers, etc. The texture can also be improved by using semi-synthetic fibers.

  Next, an aqueous emulsion of the binder material will be described. Here, the binder material is a conventionally known material such as acrylonitrile-butadiene (NBR), styrene-butadiene (SBR), natural rubber, polyvinyl acetate, polyvinyl chloride, polyethylene vinyl acetate (EVA), polyacrylate, polyvinyl. Alcohol (PVA), chloroprene (CR), methyl methacrylate-butadiene (MBR) and the like are dispersed in water to form an aqueous emulsion. In this aqueous emulsion, a crosslinking accelerator and an emulsifier for improving the water absorption of the nonwoven fabric can be dispersed as required.

  Next, the step of spraying the aqueous emulsion of the binder material onto the fiber web will be described. The spraying of the aqueous emulsion is performed using an air flow penetrating in the thickness direction of the fiber web. In other words, a suction machine is arranged below the fiber web, and air is sucked from the lower side of the fiber web by the suction machine, and an aqueous emulsion is sprayed on the fiber web. Thereby, the water-based emulsion sprayed with the air flow penetrating the fiber web in the thickness direction penetrates into the deep part of the fiber web.

Thereafter, the fiber webs are heated and dried by, for example, a hot air dryer, and the constituent fibers of the fiber webs are bonded to each other through the binder material. Thereafter, embossing is performed. The embossing pressure is, for example, in the range of 40 to 160 Kgf / m in terms of linear pressure, and may be formed by applying thermocompression bonding (roll temperature: preferably 130 to 190 ° C.) to form irregularities.

In addition, when the food contact layer A is laminated on the liquid absorbent layer B, a liquid permeable nonwoven fabric layer (A layer) made of separately prepared hydrophobic fibers and a liquid absorbent nonwoven fabric layer (B layer) made of hydrophilic fibers are overlapped. The embossing roller is fed to the embossing roller, and the embossing pressure is, for example, in the range of 40 to 160 Kgf / m in terms of linear pressure.
At the time of this embossing process, as shown in FIG. 4, it is preferable to form the marking K which discriminate | determines the front and back (foodstuff contact layer A and liquid absorption layer B) of a sheet | seat. By doing in this way, it can use correctly, without misidentifying the front and back of a sheet | seat in the case of cooking.

  As described above, the cooking auxiliary sheet of the above embodiment absorbs liquid such as excess oil or moisture contained in the foodstuff with the liquid absorption layer B of the convex portion having a wide interfiber distance and a narrow interfiber distance. The liquid can be diffused from the liquid absorbing layer in the recess. Therefore, the amount of oil absorbed from the ingredients during microwave heating increases, and the absorbed oil easily diffuses two-dimensionally in the sheet, increasing the visibility, so that a sense of oil removal can be obtained. It is easy to be done.

  Moreover, the cooking assistance sheet | seat of the said embodiment can also bond and use the 3rd, 4th functional layer in the range which does not impair the function. For example, a liquid-impermeable layer such as polyethylene laminated paper, polypropylene film, or polyethylene terephthalate film is adhered to the lower layer of the liquid absorbing layer B on the non-food-contacting surface using a hot melt or the like, thereby absorbing the absorbed liquid sheet. The elution to the bottom can be completely prevented. Further, the third and fourth functional layers may be bonded at the time of embossing or after embossing depending on the purpose.

<Examples 1-7>
As an example of the cooking assistance sheet which consists only of the liquid absorption layer B, what made the pulp fiber the nonwoven fabric by the airlaid method (B-2, basic weight 60g / m < ² >, thickness 1.3mm) was used as the liquid absorption layer B. . This was embossed with the pattern (C-1) shown in FIG. 11 (a), and the cooking auxiliary sheets of Examples 1 to 7 as shown in Table 2 were produced. ) Was evaluated for each item. The results are shown in Table 2.

<Examples 8 to 14>
Moreover, about the cooking assistance sheet | seat of Examples 8-14 produced with the structure which shows the material and pattern of the liquid absorption layer B in Table 3, each evaluation of oil absorption property and oil absorption actual feeling (visibility) was similarly performed. The results are shown in Table 3.

<Comparative Examples 1-4>
Moreover, about the cooking assistance sheet | seat of the comparative examples 1-4 produced with the structure shown in Table 4 about the material and pattern of the liquid absorption layer B, it evaluated similarly about each item of oil absorption property and oil absorption actuality (visibility). The results are shown in Table 4.

"Embossing roller conditions"
Linear pressure (emboss pressure): 40 kgf / cm
Embossing roll temperature: 170 ° C

"Evaluation methods"
The evaluation method of oil absorption and oil absorption actual feeling (visibility) is shown below.

(Oil absorption evaluation)
Place a sample cut to 20 x 15 cm on a ceramic dish with a diameter of 21 cm so that the hydrophobic nonwoven fabric layer is on the food side, place a commercially available chicken fried side dish (about 100 g) on it, and output 2 at 600 W in a microwave oven. Heated for minutes. Thereafter, the fried chicken was taken out from the chamber and allowed to cool at room temperature for 1 minute while being placed on the sample. Further, the fried chicken was removed from the sample and the sample was suspended and dried at room temperature for 18 hours to dry the moisture absorption in the sample. From the following mathematical formula (4), the weight of the oil absorbed by the sample was obtained from the difference in the sample weight before heating and after hanging, and converted to the amount of oil absorption per 100 g of heating. The value was the average of three tests.
Oil absorption = ((sample weight after hanging) − (sample weight before heating ingredients)) × (100 / (test weight of fried chicken)) (4)

(Evaluation of oil absorption (visibility))
Nissin salad oil 0.3g Nisshin Oilio Co., Ltd. at room temperature was cut into 10x10cm at room temperature and added dropwise using a dropper to the center of the sheet sample, and the oil absorption after 1 minute was observed. The score was determined in three stages based on this. The average score of 10 panelists was defined as the actual oil absorption sensitivity.
3: The oil is sufficiently diffused, and it can be felt that the sheet is well absorbing the oil.
2: The oil is diffusing and there is a feeling that the sheet is sucking the oil.
1: The oil hardly diffuses and there is not much sense that the sheet sucks the oil.

"Liquid absorbing layer B"
-B-1: Pulp fiber made into a nonwoven fabric by the air laid construction method. (Lion Corporation, trade name lead cooking paper). Basis weight 40 g / m ² . Thickness 0.97mm.
-B-2: A non-woven fabric using the same airlaid construction method as B-1 using 1.5 times the same amount of pulp fiber as B-1. Basis weight 60 g / m ² . Thickness 1.34 mm.
B-3: Non-woven fabric (Venus Paper Co., Ltd., trade name AL040TCDP-H) composed of polyethylene / polypropylene composite fiber / pulp fiber = 50 mass% / 50 mass%. Basis weight 41 g / m ² . Thickness 0.60mm.
B-4: Non-woven fabric made of rayon fiber (Venus Paper Co., Ltd., trade name 3020). Basis weight 20 g / m ² . Thickness 0.22mm.
-Comparative example of B: Polypropylene fiber (2.2 dtex, fiber length 51 mm) made into a nonwoven fabric by the hydroentanglement method. Basis weight 51 g / m ² . Thickness 1.10mm.

"Embossed shape"
-C-1: As shown to Fig.11 (a), a convex part is a regular hexagonal filling arrangement | positioning, and the recessed part is mutually connected so that each convex part may be enclosed.
-C-2: As shown in FIG.11 (b), a convex part is an equilateral triangle filling arrangement | positioning, and the recessed part is mutually connected so that each convex part may be enclosed.
-C-3: As shown in FIG.11 (c), a convex part is arrange | positioned at a square grid | lattice form, and the recessed part is mutually connected so that each convex part may be enclosed.
Comparative Example 1 of C: As shown in FIG. 12A, the recesses are regular hexagonal filling arrangements, and the protrusions are formed to communicate with each other so as to surround each recess.
Comparative Example 2 of C: As shown in FIG. 12B, the concave portions are circular and arranged at equal intervals, and the convex portions are formed to communicate with each other so as to surround each concave portion.

"Sheet density value"
It was determined by dividing the basis weight value from the thickness value of the sheet.
* Thickness measurement conditions: load 8 gf / cm ² , probe φ30 mm.

  As a result, in Examples 1 to 14, good evaluation was obtained for both oil absorption and oil absorption feeling (visibility), but Comparative Examples 1 to 4 were poor in oil absorption sensitivity.

<Examples 15 to 21 and Comparative Examples 5 to 7>
As examples of the cooking auxiliary sheet in which the food contact layer A is laminated on the liquid absorption layer B, the cooking of Examples 15 to 21 in which the materials and patterns of the food contact layer A and the liquid absorption layer B are configured as shown in Table 5 The auxiliary sheet was evaluated for each of oil absorption, oil absorption feeling (visibility), oil return prevention, and food sticking prevention. The results are shown in Table 5.

  Similarly, as a comparative example of the cooking auxiliary sheet in which the food contact layer A is laminated on the liquid absorption layer B, the materials and patterns of the food contact layer A and the liquid absorption layer B were prepared in the configurations shown in Table 6 to Examples 15 to About the 21 cooking assistance sheet | seat, evaluation was performed about each item of oil absorption, oil absorption actual feeling (visibility), oil return prevention property, and sticking prevention property of foodstuffs. The results are shown in Table 6.

"Evaluation methods"
The evaluation method of oil absorption and oil absorption actual feeling (visibility) is the same as that of Examples 1-7, and the evaluation method of oil return prevention property and food sticking prevention property is shown below.

(Oil return prevention evaluation)
Place a sample cut to 20 x 15 cm on a ceramic dish with a diameter of 21 cm so that the hydrophobic nonwoven fabric layer is on the food side, and place one commercially available deep fried food (equivalent to about 100 g) on the microwave oven at an output of 600 W Heated for 1 and a half minutes. Then, after taking out the deep-fried chicken from the chamber and letting it cool on the sample for 1 minute at room temperature, place the deep-fried chicken on the commercially available blue oil removing paper so that the surface in contact with the sample is in contact with the oil removing paper. After standing still for 30 seconds, the wetness of the oiled paper surface was visually observed except for the deep fried food, and scored in four stages based on the following. The average score of 5 tests was defined as the degree of oil return prevention.
4: Almost no oil transfer was observed.
3: Oil transfer was observed in about half of the area.
2: Oil transfer was observed in a considerable area.
1: Oil transfer was observed on almost the entire surface.

(Food sticking prevention evaluation)
Place a sample cut to 20 x 15 cm on a ceramic dish with a diameter of 21 cm so that the hydrophobic nonwoven fabric layer is on the food side, and place one commercially available shrimp tempura (about 40 g) on the microwave oven with an output of 600 W at 2 Heated for minutes. Then, take it out from the chamber and leave it on the sample, let it cool at room temperature for 3 minutes, pick up shrimp tempura by holding it with chopsticks, determine the presence or absence of sticking, and measure the sticking prevention rate after 5 trials using the following formula Calculated according to (5).
Sticking prevention rate (%) = (Number of times sticking did not occur) / 5 × 100 (5)

“Food Contact Layer A”
A-1: A fiber having a polyethylene / polypropylene core-sheath structure (fiber diameter 2.2 dtex, fiber length 51 mm; sheath is polyethylene) made into a nonwoven fabric by a thermal bond method. Thickness 0.35mm. Basis weight 22g / m ²
A-2: A fiber having a polyethylene / polyethylene terephthalate core-sheath structure (fiber diameter 2.2 dtex, fiber length 51 mm; sheath is polyethylene) made into a nonwoven fabric by a thermal bond method. Thickness 0.35mm. Basis weight 22g / m ²
The thicknesses of A-1 and A-2 were measured with a thickness meter having a probe area of 5 cm ² and a measurement load of 8.5 gf / cm ² .

Comparative example of A: tissue (made by Oji Paper Co., Ltd., trade name Napier tissue), thickness 0.07 mm, basis weight 13 gm ²
Two sheets of tissue are peeled to form one sheet sample. After spraying a synthetic rubber adhesive (spray glue (adhesive strength 55) manufactured by Sumitomo 3M Limited) on the tissue surface at 30 mg / 100 cm ² , the spray surface is layer B After being overlaid on the B layer so as to be in contact with each other, embossing was performed.

  As a result, in Examples 1 to 21, good evaluation was obtained for both oil absorption and oil absorption feeling (visibility), but Comparative Examples 1 to 7 were poor in oil absorption sensitivity. In Examples 15 to 21, good results were obtained for both oil return prevention and food sticking prevention.

FIG. 1 is a plan view of a cooking assistance sheet according to the first embodiment of the present invention. FIG. 2 is a cross-sectional view taken along the line A-A ′ of FIG. 1. FIG. 3 is a cross-sectional view of a cooking assistance sheet according to the second embodiment of the present invention. FIG. 4 is an enlarged plan view of a marking in the second embodiment of the present invention. FIG. 5 shows an example of a graphic pattern of the cooking assistance sheet in the embodiment of the present invention. FIG. 6 shows an example of a graphic pattern of the cooking assistance sheet in the embodiment of the present invention. FIG. 7 shows an example of a graphic pattern of the cooking assistance sheet in the embodiment of the present invention. FIG. 8 shows a graphic pattern example of the cooking assistance sheet in the embodiment of the present invention. FIG. 9 shows an example of a graphic pattern of the cooking assistance sheet in the embodiment of the present invention. FIG. 10 shows an example of a graphic pattern of the cooking assistance sheet in the embodiment of the present invention. FIG. 11 shows the embossed shape of the cooking assistance sheet in the embodiment of the present invention. FIG. 12 shows the embossed shape of the cooking assistance sheet in the comparative example of the present invention.

Explanation of symbols

  2, 2a, 2b ... convex part, 3, 3a, 3b ... concave part, 4 ... adhesive surface, A layer ... food contact layer, B layer ... liquid absorbing layer, K ... Stamp, S, S1, S2 ... Cooking assistance sheet.

Claims (9)

A cooking assistance sheet used when cooking ingredients in a microwave oven,
It consists of a liquid-absorbing layer made of a nonwoven fabric mainly composed of hydrophilic fibers,
The liquid absorption layer is provided with a plurality of convex portions by embossing and a concave portion in which the nonwoven fabric is compressed so as to surround each convex portion ,
The recesses communicate with each other;
/ Density ratio represented by (the bulk density of the convex portion) (bulk density of the recess) is cooked auxiliary sheet, wherein 5 to 20 der Rukoto. The bulk density of the recesses is 0.02 to 0.7 g / cm. ³ The cooking assistance sheet according to claim 1, wherein The cooking assistance sheet according to claim 1 or 2 , wherein an area ratio (compression area ratio) of the concave portion is in a range of 15 to 75% with respect to a total plane area of the concave portion and the convex portion. By having irregularities on both surfaces of the front Symbol liquid-absorbent layer, cooking assistance sheet according to any one of claim 1 to 3, characterized in that the convex portion and the concave portion is formed. The cooking assistance sheet according to any one of claims 1 to 4 , wherein the planar shape of the convex portion has an outer peripheral length in a range of 4 to 150 mm. The planar shape of the convex portion is a polygonal shape, and the side portions constituting the polygonal shape of one convex portion are filled and arranged so as to face the side portion of the other convex portion, and between the side portions of each convex portion cooking auxiliary sheet according to any one of claim 1 to 5, before Symbol recess, characterized in that it is arranged. The cooking auxiliary sheet according to any one of claims 1 to 6 , wherein a food contact layer made of a liquid-permeable nonwoven fabric mainly composed of hydrophobic fibers is laminated on the liquid absorption layer. The adhesive surface before Symbol foodstuff contacting layer and the liquid absorbing layer is a flat surface, wherein the food contact layer, concave and convex portions corresponding to the concave portion and the convex portion of the liquid absorbing layer is provided The cooking assistance sheet according to claim 7 . The cooking assistance sheet according to claim 7 or 8 , wherein a stamp for distinguishing between the food contact layer and the liquid absorbing layer is provided by embossing.