CN110815959A

CN110815959A - Food cooking sheet

Info

Publication number: CN110815959A
Application number: CN201910664821.8A
Authority: CN
Inventors: 矶田奈央子
Original assignee: Asahi Kasei Corp
Current assignee: Asahi Kasei Corp
Priority date: 2018-08-09
Filing date: 2019-07-23
Publication date: 2020-02-21
Also published as: JP7303687B2; JP2020025859A

Abstract

The present invention relates to a food cooking sheet. The purpose of the present invention is to provide a sheet for cooking food, which can improve the peeling property and the uniformity of heating in a well-balanced manner. A food cooking sheet comprising: and a resin layer laminated on one surface of the aluminum foil and having a peeling property, wherein the resin layer is laminated on a food-placing surface of the aluminum foil, the resin layer has a sea-island structure in which a recess is a sea and a projection is an island in a plan view, and the sea is continuously formed.

Description

Food cooking sheet

Technical Field

The present invention relates to a food cooking sheet.

Background

In order to prevent the cooking utensil such as a pan from being contaminated, a food cooking sheet such as aluminum foil or cooking paper is laid on the cooking utensil. Specifically, when a food material such as meat or fish is fried and roasted in a pan, aluminum foil is used by being laid on the pan. Thus, the cooking utensil is not polluted when the cooking utensil is used, and therefore, the cooking utensil is easy to clean. In this case, the food cooking sheet is required to have a peeling property so as not to stick to the food. For example, patent document 1 discloses a food cooking sheet having a silicone resin layer.

Documents of the prior art

Patent document

Patent document 1: japanese laid-open patent publication No. 1-170431

Disclosure of Invention

Problems to be solved by the invention

However, when the food-cooking sheet of patent document 1 is spread in a pan and the food material is fried and roasted, the entire sheet is required to be heated more uniformly.

Accordingly, an object of the present invention is to provide a food cooking sheet which can improve the peeling property and the uniformity of heat reception in a well-balanced manner.

Means for solving the problems

The present inventors have conducted intensive studies to solve the above problems. As a result, the present inventors have found that the above problems can be solved by providing a resin layer having a specific structure in a food cooking sheet comprising an aluminum foil and a resin layer laminated on one surface of the aluminum foil and having releasability, and have completed the present invention.

Namely, the present invention is as follows.

[1]

A food cooking sheet comprising:

aluminum foil, and

a resin layer laminated on one surface of the aluminum foil and having releasability,

wherein,

the resin layer is laminated on the food placing surface of the aluminum foil,

the resin layer has a sea-island structure in which a recess is a sea and a projection is an island in a plan view, and the sea is continuously formed.

[2]

The sheet for cooking food as set forth in [1], wherein the resin layer has an arithmetic average roughness Sa of 2.0 to 20 μm.

[3]

The food cooking sheet according to [1] or [2], wherein the resin layer has a minimum autocorrelation length Sal of 50 μm to 350 μm.

[4]

The sheet for cooking food as set forth in any one of [1] to [3], wherein the surface of the resin layer is a curved surface protruding upward.

[5]

The food cooking sheet as set forth in any one of [1] to [3], wherein the surface of the resin layer is a curved surface protruding downward.

[6]

The food cooking sheet according to any one of [1] to [5], wherein the number of the islands is plural.

[7]

The food cooking sheet according to any one of [1] to [6], wherein the resin in the resin layer is 1 or more selected from the group consisting of silicone resin and fluororesin.

ADVANTAGEOUS EFFECTS OF INVENTION

According to the present invention, a food cooking sheet having improved peeling properties and heat receiving uniformity in a balanced manner can be provided.

Drawings

Fig. 1 is a laser microscope observation view of a top view of a food cooking sheet of example 1.

Fig. 2 is a laser microscope observation view of a top view of a food cooking sheet of example 2.

FIG. 3 is a laser microscope observation view of a top view of a food cooking sheet according to example 3.

FIG. 4 is a laser microscope observation view of a top view of a food cooking sheet according to example 4.

FIG. 5 is a laser microscope observation view of a top view of a food cooking sheet according to example 5.

FIG. 6 is a laser microscope observation view of a top view of a food cooking sheet according to example 7.

FIG. 7 is a laser microscope observation view of a top view of a food cooking sheet according to example 8.

FIG. 8 is a laser microscope observation view of a top view of a food cooking sheet according to example 12.

FIG. 9 is a laser microscope observation view of a top view of a food cooking sheet according to example 15.

FIG. 10 is a laser microscope observation view of a top view of a food cooking sheet according to example 17.

Fig. 11 is a laser microscope observation view of a top view of the food cooking sheet of comparative example 1.

Fig. 12 is a laser microscope observation view of a top view of the food cooking sheet of comparative example 2.

Fig. 13 is a laser microscope observation view of a top view of the food cooking sheet of comparative example 3.

FIG. 14 is a laser microscope observation view of a top view of a food cooking sheet of comparative example 4.

FIG. 15 is a laser microscope observation view of a top view of a food cooking sheet of comparative example 6.

FIG. 16 is a laser microscope observation view of a top view of a food cooking sheet of comparative example 7.

FIG. 17 is a laser microscope observation view of a top view of a food cooking sheet of comparative example 8.

FIG. 18 is a laser microscope observation view of a top view of a food cooking sheet of comparative example 9.

Fig. 19 is an explanatory view for explaining a cooking test method according to the present embodiment.

Fig. 20 is an explanatory view for explaining a cooking test method according to the present embodiment.

Detailed Description

An embodiment of the present invention (hereinafter, referred to as "the present embodiment") will be described in detail below, but the present invention is not limited thereto, and various modifications can be made without departing from the gist thereof. The upper limit value and the lower limit value in each numerical range of the present embodiment may be arbitrarily combined to form an arbitrary numerical range.

[ thin sheet for cooking food ]

The food cooking sheet of the present embodiment is a food cooking sheet including an aluminum foil and a resin layer laminated on one surface of the aluminum foil and having releasability. The resin layer has a sea-island structure in which the recesses are sea and the protrusions are islands in a plan view. The sea is continuously formed. The food cooking sheet having the above-described structure can improve the peeling property and the uniformity of heat reception in a well-balanced manner. The reason for this is considered as follows, but the reason is not limited to this. That is, when the food material before heating and cooking is placed on the food cooking sheet having a sea-island structure, the sea is continuous, so that the food is easily spread over the sea, and the heat is easily made uniform. In addition, since the portion of the sea in contact with the pan is continuous, heat transfer from the pan is easily made uniform. When the food is then contracted by heating, the contact between the food and the food cooking sheet is likely to be point-contact with the island portions, and the food is likely to be peeled off from the food cooking sheet after completion of the heating cooking.

(aluminum foil)

Examples of the aluminum foil include aluminum foil paper and aluminum alloy foil. Examples of the foil include foils prescribed in JIS H4160, and examples thereof include 1N30, 1100, 8079, 8021 and the like.

(resin layer)

The resin layer is laminated on one side of the aluminum foil and has releasability. The resin layer is laminated on, for example, one of both surfaces of an aluminum foil on which the food is placed (food placement surface).

The resin in the resin layer is not particularly limited as long as it is a resin having releasability and heat resistance. From the viewpoint of peelability, the resin is preferably 1 or more selected from the group consisting of a silicone resin and a fluororesin, and more preferably a silicone resin. Examples of the silicone resin include a synthetic resin containing a polymer in which a main polymer chain is composed of an alternating arrangement of silicon atoms and oxygen atoms as a main component, and a silicone resin that can be applied. Examples of such silicone resins include polydimethylsiloxane, polyphenylmethylsiloxane, polyalkylalkenylsiloxane, and polyalkylhydrosiloxane. These silicone resin alone using 1, or more than 2 combined use. In addition, the silicone resin may be: (a) a substance obtained by addition reaction of methylvinylpolysiloxane with methylhydrogenpolysiloxane in the presence of a platinum catalyst exemplified by chloroplatinic acid, a platinum complex salt, a complex of chloroplatinic acid and siloxane, or the like; (b) a condensation reaction of both terminal silanol-functional long chain dimethylsiloxane and methylhydrogenpolysiloxane or methylmethoxypolysiloxane in the presence of an organotin catalyst; and so on.

In the case of the food cooking sheet of the present embodiment, as described later, since embossing is performed after the resin layer is laminated on one surface of the aluminum foil, the resin layer may be stretched thinly due to the unevenness of the embossing. Therefore, the weight per unit area of the resin layer is preferably 0.02g/m in view of releasability²More preferably 0.04g/m or more²The above. On the other hand, from the viewpoint of exhibiting good thermal conductivity, it is preferably 1.5g/m²The lower, more preferably 1.0g/m²The following.

As a method for laminating a resin layer on an aluminum foil, a known method is used, and examples thereof include a method in which a solution containing a resin is applied to an aluminum foil, or a method in which a resin film is laminated on an aluminum foil.

(island structure)

The resin layer has a sea-island structure in which the recesses are formed as the sea and the protrusions are formed as the islands, and the sea is continuously formed in a plan view. The term "sea is continuously formed" as used herein means, for example, that the number of seas on the entire surface of the resin layer is 1 in a plan view.

The projections (islands) may be formed regularly over the entire surface of the resin layer or may be formed irregularly. When the projections are regularly formed on the entire surface of the resin layer, the projections may have a polygonal shape such as a triangle or a quadrangle, a circle such as a circle, or a circle such as an ellipse when viewed from above.

The number of the projections (islands) may be 1 or plural, and is preferably plural in order to more uniformly improve the peelability and the uniformity of heat reception.

As a method for forming the sea-island structure in the resin layer, for example, a known method of embossing may be mentioned. The depth of the unevenness may be, for example, 8 to 50 μm. If the depth of the irregularities is 50 μm or less, cracks and the like are less likely to occur when the resin layer is thinly stretched at the irregularities of the embossing.

The resin layer preferably has an arithmetic average roughness Sa of 2.0 to 20 μm. When the Sa is 2.0 μm or more, the peelability tends to be further improved. From the same viewpoint, Sa is more preferably 3.0 μm or more, and still more preferably 4.0 μm or more. When the Sa is 20 μm or less, the uniformity of heat reception tends to be further improved. From the same viewpoint, Sa is more preferably 15 μm or less, and still more preferably 12 μm or less. Sa can be measured by a known laser microscope. For example, the measurement is carried out by the method described in the examples below.

The resin layer preferably has a minimum autocorrelation length Sal of 50 μm to 350. mu.m. When Sal is 50 μm or more, the uniformity of heat application tends to be further improved. From the same viewpoint, it is more preferably 60 μm or more, and still more preferably 70 μm or more. When Sal is 350 μm or less, the releasability tends to be further improved. From the same viewpoint, Sal is more preferably 300 μm or less, and still more preferably 250 μm or less. Sal can be measured by a known laser microscope. For example, the measurement is carried out by the method described in the examples below.

The surface of the resin layer is preferably a curved surface protruding downward, in order to further suppress liquid parts (for example, oil) from the food material from overflowing into the cooking utensil. From the same viewpoint, when the food cooking sheet is cut into 25cm × 25cm and laid flat, the difference between the maximum height and the minimum height of the curved surface (curl height) is preferably 5mm to 60 mm. If the thickness is 5mm or more, the overflow of the liquid portion from the food material into the cooking device can be further suppressed, and if the thickness is 60mm or less, the food cooking sheet can be easily laid on the cooking device.

The surface of the resin layer is preferably a curved surface protruding upward, because the food cooking sheet is easily placed in a cooking device and the baking feeling is more excellent. From the same viewpoint, when the food cooking sheet is cut into 25cm × 25cm and laid flat, the difference between the maximum height and the minimum height of the curved surface (curl height) is preferably 1mm to 40 mm. When the thickness is 1mm or more, the roasted feeling is more excellent, and when the thickness is 40mm or less, the food cooking sheet can be easily set in a cooking appliance.

In order to form a curved surface protruding downward, a method of forming an embossing by placing an embossing roller from the food placing side may be mentioned. In order to form the curved surface protruding upward, a method of forming an embossing by placing an embossing roller on the surface opposite to the surface on which the food is placed, or the like, may be mentioned. The height of the curl can be appropriately adjusted by the flexibility of the support roller of the support of the embossing roller, by pressing, or the like.

The resin layer may have a sea-island structure formed over the entire or a part of the surface (food-placed surface) of the resin layer, but the sea-island structure formed over the entire surface of the resin layer is preferable because the peelability and the uniformity of heat reception can be improved more uniformly. On the other hand, it is preferable to form a sea-island structure on a part of the surface of the resin layer, and to appropriately provide a region having a sea-island structure and a region not having a sea-island structure on the entire surface of the resin layer, since the difference in gloss in these regions can be utilized to impart excellent design properties to the food cooking sheet. Alternatively, the food cooking sheet may be printed with a pattern or characters to impart design properties, and then the resin layer and the sea-island structure may be formed.

The food cooking sheet may have a release layer having releasability formed on the other surface of the aluminum foil (for example, the surface opposite to the surface on which the food is placed). The release layer may be formed of, for example, a resin exemplified as the resin in the resin layer.

Examples

The embodiments of the present invention will be specifically described below by way of examples and comparative examples, but the present invention is not limited to the examples and comparative examples.

Examples 1 to 19 and comparative examples 1 to 10

The gloss surface (the back surface side was a matte surface) of one surface of an aluminum foil having a thickness of 12 μm and 1100 (alloy No.) was set to 0.05g/m²A silicone resin (a silicone resin obtained by mixing and applying an addition reaction type silicone (trade name: SD7333, manufactured by Dow Corning Toray) and a catalyst (trade name: SRX212, manufactured by Dow Corning Toray)) was applied, thereby forming a resin layer. Then, embossing is performed on the surface of the resin layerProcessing to form the shapes and characteristics shown in tables 1-3, thereby forming the sea-island structure. Thus, a food cooking sheet is produced. In the table, "concave-convex inversion" means embossing back pressure processing.

The arithmetic average roughness Sa and the minimum autocorrelation length Sal of the resin layers in the food cooking sheets of each example and comparative example were determined under the following measurement conditions. The measurement results are shown in tables 1 to 3. Note that Sa represents a parameter obtained by extending Ra of the roughness (two-dimensional) parameter to three dimensions, and Sal represents a value defined as the distance in the closest lateral direction from the autocorrelation attenuation of the surface to the correlation value s (0 ≦ s < 1).

(measurement conditions)

Equipment: olympus laser microscope LEXT OLS4000

An objective lens: 20-fold (432-fold) measurement: 2mm

Laser brightness: 50

Boundary (カットオフ): is free of

N-3 (3 different sites were measured and averaged)

Next, using the food cooking sheets of the examples and comparative examples, the peeling property and the heat uniformity were evaluated by the following test methods.

(cooking test method)

The test was carried out by the following method in accordance with JIS K6894 "test method of fluororesin coating film on metal substrate" appendix B "pancake (hotcake) release test method". The heating apparatus used IH cooking heater CH-MRS6L manufactured by panasonic corporation. As for the test solution, only the egg white of a commercially available egg was taken out and stirred to be homogeneous, and then tap water was added thereto to make it 80% (w/w), and the mixture was stirred again to be homogeneous while taking care not to foam, thereby preparing a test solution. The food-cooking sheet of each example and comparative example and a ring of diameter 50mm were placed in this order in a pan (stainless steel pan made by HENCKELS of diameter 21 cm), and 15ml of the test solution was injected into the ring (fig. 19). The cover is closed, and heating is started with firepower 5. After 3 minutes, the heating was terminated when the pan surface temperature reached about 300 ℃, the ring was rapidly pulled at about 20m/min horizontally with respect to the foil surface (fig. 20), the load at that time was recorded, the baked surface was visually observed, and the peelability and the uniformity of heat reception were evaluated according to the following criteria. The evaluation results are shown in tables 1 to 3.

< criterion for determining peelability >

◎ shows no cracking at the time of peeling, and the peeling load was 0.6N or less.

○ No cracking occurred during peeling, and the peeling load exceeded 0.6N.

△ cracking upon peeling, but not at a level that affects appearance.

X: the film broke when peeled off and the appearance was impaired.

< criterion for determining uniformity of Heat reception >

◎ -small bubbles appear, the bubbles being almost the same size.

○ Small bubbles appear, but the bubble size is biased.

△ large bubbles appear.

X: large bubbles appeared, as well as a part that was not heated.

Claims

1. A food cooking sheet comprising:

aluminum foil, and

wherein,

the resin layer is laminated on the food placing surface of the aluminum foil,

2. The sheet for cooking food according to claim 1, wherein the resin layer has an arithmetic average roughness Sa of 2.0 μm to 20 μm.

3. The food cooking sheet according to claim 1 or 2, wherein the resin layer has a minimum autocorrelation length Sal of 50 to 350 μm.

4. The sheet for cooking food according to any one of claims 1 to 3, wherein the surface of the resin layer is a curved surface protruding upward.

5. The food cooking sheet according to any one of claims 1 to 3, wherein the surface of the resin layer is a curved surface protruding downward.

6. A food cooking sheet according to any one of claims 1 to 5 wherein the number of islands is plural.

7. The food cooking sheet according to any one of claims 1 to 6, wherein the resin in the resin layer is 1 or more selected from the group consisting of silicone resin and fluororesin.