CN100379907C - 用于吸附脂肪和油的纤维基质 - Google Patents

用于吸附脂肪和油的纤维基质 Download PDF

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CN100379907C
CN100379907C CNB008040214A CN00804021A CN100379907C CN 100379907 C CN100379907 C CN 100379907C CN B008040214 A CNB008040214 A CN B008040214A CN 00804021 A CN00804021 A CN 00804021A CN 100379907 C CN100379907 C CN 100379907C
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bicomponent fiber
adsorbing base
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W·R·乌利特
R·A·约翰逊
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Procter and Gamble Ltd
Procter and Gamble Co
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Abstract

本发明提供一种制造含水、脂肪和油的食品时使用的纤维吸附基质，它在高温时具有亲油性、疏水性、弹性并且成本适宜。该纤维吸附基质包括外壳材料和纤芯材料，所述外壳材料兼有疏水性和亲油性，所述纤芯材料具有足够的耐热性，能够保持纤维的完整性直至200℃；这些双组分纤维主要通过缠结形成非织造结合的基质。

Description

用于吸附脂肪和油的纤维基质
发明的领域
本发明涉及一种适合在食品制造过程中或制造后吸附脂肪和油的纤维基质。
发明的背景
食品(尤其是肉馅)包含大量水和含脂肪和油的油脂。由于种种原因(包括改善口味和营养方面的缘故)，食品的烹调者需要除去这种油脂。从食品中除去油脂的方法包括勺去油脂、冷藏并除去冻结的油脂、用漏勺沥干食品或者用纸巾吸干食品。这些除去油脂的方法不方便，或者效率还很差。
从食品中吸附油脂的吸附垫是本领域众所周知的。但是，现有的吸附垫具有三个明显的缺陷。首先，有些现有的吸附垫从食品中在吸收油脂的同时还吸收水，这是不合需求的，原因是其部分吸附容量被水占据，从而其容量可能不足以吸附大量的油。这些吸附垫对某些用途(例如从汤的表面除去油脂)是不合适的。其次，其它现有的吸附垫仅适用于最高为120℃烹调的食品(如汤和炖的食品)。在更高的温度，这些吸附垫会熔化，所以不能吸附脂肪和油。但是，在油锅里烹调的食品(如牛肉饼、香肠、干辣椒或熏肉)的温度常达到175℃，远高于某些现有吸附垫的熔化温度。最后，其它现有的吸附垫价格很高。
发明的概述
本发明提供一种用于制备含水、脂肪和油的食品的纤维吸附基质，它是亲油、疏水、在高温下有弹力并且成本适宜的。该纤维吸附基质是由外壳材料和纤芯材料的双组分纤维构成的，所述外壳材料具有亲油性和疏水性，所述纤芯材料具有足够的耐热性，能够保持纤维的完整性直至200℃。该双组分纤维形成非织造结合的基质并且是缠结在一起的。
附图简述
尽管在说明书末尾的权利要求书具体描述并清楚表示本发明要求保护的范围，但是可以认为，结合附图的下面描述可以更好地理解本发明，附图中相同的标号表示相同的部件。
图1是本发明壳-芯双组分纤维一种形式的放大剖面图；
图2是纤维吸附基质一个较好实例的透视图；
图3是纤维吸附基质一个较好实例的透视图，该基质具有热合在一起的许多层，沿其中央热合部分具有穿孔线。
发明的详细描述
本发明提供一种用于吸附脂肪和油含有双组分纤维的纤维基质，它是亲油疏水的，并具有足够的耐热性，能承受食品制备过程中常遇到的高温(在油锅中约200℃)，并且成本适宜。本文中有关纤维和非织造结构的术语与非织造物手册(INDA，1998)所述的术语相一致，该手册参考结合于此。本文中术语“双组分”是指使用两种不同化学性能的聚合物，两者置于纤维结构的不连续部分中。尽管双组分纤维可有其它形式，但是本发明涉及“壳-芯”双组分纤维，其中外壳基本上(即至少90％)同心地或非同心地包覆纤芯。一般来说，具有高亲油性和疏水性的材料缺乏足够的耐热性，在高温下不能保持纤维的完整性，而许多抗热材料一般缺乏这种疏水性。因此，“壳-芯”形式的作用是使纤维具有亲油性和疏水性(外壳)并且在高温下保持结构完整性(纤芯)。亲油性外壳对脂肪和油具有亲和力，使油覆盖在每根纤维表面上，还使纤维基质将油和脂肪保持在纤维之间的间隙空间中。外壳的疏水性确保不会因为纤维的大部分吸附容量被水占据，而使外壳吸附大量脂肪和油的能力下降。纤芯材料应具有足够的耐热性，以便直至200℃仍能保持纤维的完整性。
图1是“壳-芯”双组分纤维的一个较好实例的剖面图，用标号10表示。双组分纤维10由外壳材料11和纤芯材料12构成。外壳材料11能够形成到纤维中，兼有亲油性和疏水性。该材料可包括但不限于聚烯烃如聚丙烯(PP)、聚乙烯(PE)、聚4-甲基戊烯(PMP)或其掺混物。较好的是，外壳材料是聚丙烯(PP)。外壳材料也可以是聚丙烯(PP)与聚4-甲基戊烯(PMP)的掺混物。纤芯材料12能够形成到纤维中，具有足够的耐热性，以便直至200℃仍能保持纤维的完整性。这种材料包括但不限于聚酯、尼龙、聚对苯二甲酸酯(PET)、人造纤维、再生纤维素、其混合物和/或掺混物。该纤芯材料较好是聚对苯二甲酸酯(PET)。
在本发明第一个实例中，外壳11是聚丙烯(PP)，纤芯材料是聚对苯二甲酸酯(PET)，外壳与纤芯的重量比约为1∶1。较好的是，纤维10的尺寸约为0.05-10旦尼尔，更好约为3旦尼尔。纤维基质20的单位重量较好为25-400g/m2(gsm)。更好的单位重量取决于最终用途的要求和缠结方法，但是一般约60-250g/m2。
在本发明第二个较好的实例中，外壳11较好约占纤维重量的10-30％，更好约占20％。外壳较好是约25-75％，更好50％的聚丙烯(PP)与约25-75％，更好50％聚-甲基戊烯(PMP)的掺混物。纤芯约占纤维重量的70-90％，更好约占80％。纤芯较好是聚对苯二甲酸酯(PET)。纤维10的尺寸较好约0.05-10旦尼尔，更好约3旦尼尔。纤维基质20的单位重量较好为25-400g/m2，更好为约60-250g/m2。
用于制造纤维基质20的双组分纤维10的剖面形状可以是圆形的，也可以是任何能增加表面积从而提高基质亲油性能的任何形状。这些形状包括但不限于圆形、三叶形、八字形、矩形、正方形、六边形、星形或其组合形状。除了剖面的基本形状以外，纤维的剖面上还可带有次级附属形状以增加纤维的表面积。
上述双组分纤维用于形成如图2所示的纤维基质20。纤维基质20是非织造的。可采用本技术领域任何一种常用技术将双组分纤维构成所需的基质结构，所述常用技术包括但不限于梳理、纺粘、气流法成网、湿法成网，复合或层压。较好的是，用梳理法构成基质结构。
随后可使用本领域常用的任何一种技术将双组分纤维结合起来。所述技术包括但不限于缠结、毡合或两者合用。较好的是，双组分纤维的结合主要用缠结，更好的是仅用缠结，所以说如果缠结不是所用的唯一方法，那它定是主要的结合方法。这种缠结可通过水力缠结(射流喷网法)或针刺法(毡合)完成。
一般来说，可根据热粘合性选择双组分纤维的结构。双组分纤维通常由低熔点温度的材料与高熔点温度的材料组成的。通常低熔点温度的材料熔化形成粘合剂状的物质，它将双组分纤维粘合在一起形成基质。可使用本领域常用的任何技术进行熔化，包括但不限于通过空气粘合或热轧(光滑的或带图案的辊子)粘合。熔化的纤维材料一起流入间隙空间中形成粘合部位，从而减少纤维间隙空间的数量和尺寸，并减少纤维表面上能用于吸附并滞留脂肪和油的自由表面积。在热轧粘合过程中，粘合部位邻近的织物密实化又进一步减少间隙空间的大小。间隙空间的这种减少表现为织物单位重量的增加。
但是，缠结(水力缠结或针刺)将纤维连接成粘附的结构，这种粘附结构具有结构完整性，还保持着足够的间隙空间和纤维的自由表面积。纤维是沿基质平面的法向进行缠结的，以便间隙空间最大。在175℃缠结使纤维基质的吸附容量超过其重量的5倍。较好通过水力缠结即射流喷网法来粘附单位重量(约20-200g/m2)轻的基质。较好用针刺法粘附单位重量(约80-600g/m2)重的基质。
通常，当用双组分纤维热粘形成的纤维基质遇到高于其最低熔点组分熔点的温度时，由于粘合部位的熔化会使纤维基质松裂。对于壳-芯双组分纤维，高温是具有很大破坏性的，因为这种纤维中的高熔点组分，其粘附性能很小甚至没有。但是，本发明含壳-芯双组分纤维的纤维基质能承受高于低熔点外壳材料熔点的温度，因为纤维基质的完整性是靠纤维缠结形成的，并且高熔点的内芯纤维保持着纤维的形状。
纤维基质20可以是单层材料，也可以是如图3所示相互层叠成的多层结构30。如果纤维基质20包括多层30，则可通过热合、针刺或本领域已知的任何其它方法将各层粘结在一起。较好的是，通过热合部分31将纤维基质20的多层30粘合在一起。多层纤维基质20的热合部分可具有各种图案，可以是连续的图案或不连续的图案。热合过程必须使用足够的热量和压力，致使高熔点纤维组分部分熔化，确保形成耐热的粘合。另外，粘合区应该是将多层基质粘合在一起所需的最小粘合区，以便保持最大的间隙空间。较好的是，如图3所示在外周和通过一个中央热合部位将多层30热合在一起。
纤维基质20中还可有一根弱强度线32(它包括但不限于穿孔线、激光印痕或撕裂起始切痕)，便于使用该纤维基质20的一部分。较好的是，弱强度线32的位置顺着多层纤维基质20的热合部分31，便于沿此弱强度线进行分离。
本发明纤维基质可具有各种大小和形状。例如，可将纤维基质的尺寸设计成可以吸收一特定量的油。另外，纤维基质的形状可类似于某种食品产物的形状，如一片月柜叶或一瓣大蒜。
本发明纤维基质是使用于在食品制造过程中或制造后除去食品中的脂肪和油。食品(尤其是肉馅)含有大量的水和含脂肪和油的油脂。在食品烹调过程中可将本发明纤维吸附基质放置在食品附近，例如置于油锅中或置于汤和冷冻食品上。在烹调过程中，纤维吸附基质吸收脂肪和油。在食品烹调好后，除去纤维吸附基质丢弃之。本发明纤维吸附基质还可用于从食品(例如比萨饼、熏肉或汉堡包)中吸去过量的脂肪和油。
尽管给出并描述了本发明一些具体的形式和实例，但是在不偏离本发明内容的情况下，可对这种纤维吸收基质进行各种改进。用于描述本发明的术语仅仅为了叙述而非限定性术语，所有意义相同的术语均视作包括在本发明范围内。

Claims (23)

1.一种在制造含脂肪或油的食品时使用的双组分纤维吸附基质，它包括：
许多双组分纤维，该纤维含有外壳材料和纤芯材料，所述外壳材料兼有疏水性和亲油性，所述纤芯材料具有足够的耐热性，能够保持纤维的完整性直至200℃；并且这些纤维主要通过缠结形成非织造结合的基质，所述缠结是由至少一种下列方法实现的：水力缠绕、射流喷网法、毡合或针刺。
2.如权利要求1所述的双组分纤维吸附基质，其特征在于所述缠结是通过水力缠结实现的。
3.如权利要求1所述的双组分纤维吸附基质，其特征在于所述所述缠结是通过针刺实现的。
4.如权利要求1所述的双组分纤维吸附基质，其特征在于所述外壳材料是聚烯烃。
5.如权利要求1所述的双组分纤维吸附基质，其特征在于所述纤芯材料选自聚酯、尼龙、聚对苯二甲酸酯、人造纤维、再生纤维素及其混合物或掺混物。
6.如权利要求1所述的双组分纤维吸附基质，其特征在于所述双组分纤维的形状选自圆形、三叶形、八字形、矩形、正方形、六边形、星形或其组合形状。
7.如权利要求1所述的双组分纤维吸附基质，其特征在于所述纤维基质是非织造的，是通过梳理、纺粘、气流法成网、湿法成网，复合、层压或其混合方法构成的。
8.如权利要求1所述的双组分纤维吸附基质，其特征在于所述基质具有多层。
9.如权利要求8所述的双组分纤维吸附基质，其特征在于所述多层基质至少具有一个热合部分。
10.如权利要求1所述的双组分纤维吸附基质，其特征在于所述基质含有一根弱强度线。
11.如权利要求9所述的双组分纤维吸附基质，其特征在于所述至少一个热合部分含有弱强度线。
12.如权利要求1所述的双组分纤维吸附基质，其特征在于所述双组分纤维具有聚对苯二甲酸乙二醇酯纤芯和聚丙烯外壳，该双组分纤维含有比例为50重量％聚对苯二甲酸乙二醇酯和50重量％聚丙烯。
13.如权利要求1所述的双组分纤维吸附基质，其特征在于所述双组分纤维吸附基质的单位重量为25-400g/m2。
14.如权利要求13所述的双组分纤维吸附基质，其特征在于所述双组分纤维吸附基质的单位重量为60-250g/m2。
15.如权利要求1所述的双组分纤维吸附基质，其特征在于所述双组分纤维的尺寸为0.5-10旦尼尔。
16.如权利要求15所述的双组分纤维吸附基质，其特征在于所述双组分纤维的尺寸为3旦尼尔。
17.如权利要求1所述的双组分纤维吸附基质，其特征在于所述双组分纤维的纤芯为聚对苯二甲酸乙二醇酯，外壳为聚丙烯和聚4-甲基戊烯。
18.如权利要求17所述的双组分纤维吸附基质，其特征在于所述双组分纤维具有70-90重量％聚对苯二甲酸乙二醇酯的纤芯和10-30重量％聚丙烯和聚4-甲基戊烯的外壳。
19.如权利要求18所述的双组分纤维吸附基质，其特征在于所述纤芯是80％的聚对苯二甲酸乙二醇酯。
20.如权利要求19所述的双组分纤维吸附基质，其特征在于所述外壳是10-90重量％聚丙烯和10-90重量％聚4-甲基戊烯的掺混物。
21.如权利要求20所述的双组分纤维吸附基质，其特征在于所述外壳是50重量％聚丙烯和50重量％聚4-甲基戊烯的掺混物。
22.如权利要求1所述的双组分纤维吸附基质，它包括：
许多双组分纤维，该纤维含有聚丙烯外壳材料和聚对苯二甲酸乙二醇酯纤芯材料；
这些纤维主要通过缠结形成非织造结合的基质；
该纤维基质具有多层，该多层至少具有一个热合部分，并且至少一个热合部分含有一根弱强度线。
23.一种在制备含脂肪或油的食品时使用双组分纤维吸附基质的方法，所述纤维基质包括许多双组分纤维，该纤维含有外壳材料和纤芯材料，所述外壳材料兼有疏水性和亲油性，所述纤芯材料具有足够的耐热性，能够保持纤维的完整性直至200℃；并且这些纤维主要通过缠结形成非织造结合的基质，所述方法包括下列步骤：
a)将双组分纤维吸附基质置于食品附近；
b)制备食品；
c)除去该双组分纤维吸附基质。
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