JP2000007046A - Liquid absorber for food - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a liquid absorber for food capable of removing water and oil leaking from a food over approximately whole surface of the food surface. SOLUTION: An absorbing layer 12 to absorb a liquid leaking from a food is intermittently joined with one surface of a heat-shrinking layer 11 consisting of a heat-shrinking material across a non-joining areas, and the food in a covered condition is heated with the absorbing layer 12 inside. the heat-shrinking layer 11 is heat-shrunk, and the absorbing layer 12 is closely attached to the surface of the food copying its large unevenness, and a part of the absorbing layer 12 of the non-joining area is raised from the heat-shrinking layer 11, and closely attached to the food copying its small unevenness, and thus, water and oil leaking from the food can surely be removed.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a food-absorbing liquid absorbing device for absorbing liquid such as water and oil leaking from the food when the food is cooked in a microwave oven or the like.

[0002]

2. Description of the Related Art For example, when foods fried in oil such as tonkatsu, potato fries and chicken fried food are sold at a store, after a few hours or more have elapsed after fried foods, consumers have been e-mailed. It will be eaten after reheating in the microwave. In the case where the food is frozen, the consumer reheats the food in a microwave after a considerable amount of time has passed and eats the food. When the food fried in oil is cooked in a microwave oven, the water inside the food moves outwards, which causes the water and oil to rise to the surface of the food and lose its crispy texture. However, there is a problem that a sticky finish results.

[0003] In addition, in the case of foods containing a large amount of water, such as meat buns, hot dogs and rice, unless the amount of water contained is moderate, the food becomes sticky as in the case of the above-mentioned foods fried with oil. There is a problem that.

[0004] As a conventional technique for solving such a problem, a liquid absorbent for foodstuffs 1 as shown in FIG. 12 is well known. The liquid absorber for food 1 has an absorbing layer 2 on the inside,
It has a bag-like shape with the waterproof layer 3 on the outside, and when the food 4 is put into the interior space of the food liquid absorber 1 and cooked in a microwave oven, liquid such as oil and moisture leaked from the food 4 Is absorbed by the absorbing layer 2 and absorbed by the absorbing layer 2 by the waterproof layer 3 so that the liquid does not leak to the outside.

[0005]

However, since the shape of the food usually has large irregularities, and it is difficult to adhere the absorbing layer 2 over a wide area almost over the entire surface of the food 4, the shape of the food 4 is difficult. The liquid on the surface cannot be sufficiently removed. Therefore, there is a problem that the food material 4 remains locally sticky and cannot be finished with a crisp texture.

SUMMARY OF THE INVENTION Accordingly, an object of the present invention is to provide a liquid absorber for foodstuffs in which an absorbent layer is closely adhered to the shape of foodstuffs so that liquid leaking from the foodstuffs can be removed from almost the entire surface of the foodstuffs. It is to provide.

[0007]

According to a first aspect of the present invention, a heat-shrinkable layer made of a heat-shrinkable material is intermittently joined to a surface of the heat-shrinkable layer with a predetermined non-joining region interposed therebetween. An absorbent layer for absorbing food.

According to the present invention, the temperature at which the heat-shrinkable layer starts to heat-shrink is set, for example, in a temperature range higher than the normal temperature and lower than the temperature at which the food is reheated and cooked. Examples of the heat-shrinkable material that shrinks in such a temperature range include a shrinkable film made of a thermoplastic synthetic resin.

[0009] In the case of cooking foods again using, for example, a microwave oven, the foods are first placed in a cooking chamber of a microwave oven in a state where the foods are covered with a liquid absorber for foods with an absorbing layer inside, and cooked. When the heat-shrinkable layer is made of the above-described thermoplastic synthetic resin film, microwaves in the cooking chamber pass through the film, and the food is dielectrically heated. When the food is heated, the heat-shrinkable layer region that comes into contact with the food via the absorption layer thermally shrinks. When the heat-shrinkable layer region shrinks, another heat-shrinkable layer region adjacent to the region comes close to the food material and is heated and shrinks. In this way, the region of the heat-shrinkable layer covering the foodstuff undergoes heat shrinkage, so that the contact area of the absorbent layer with the foodstuff increases, and the surface of the foodstuff comes into close contact with almost the entire surface.

Further, since the heat-shrinkable layer and the absorbing layer are intermittently joined with a predetermined non-joining region interposed therebetween, when the heat-shrinking layer contracts as described above, the non-joining region of the absorbing layer is thermally shrunk. It becomes a state of levitating with respect to the layer. Therefore, the floating region of the absorbing layer is attracted to the surface of the food by the surface tension of the liquid leaking from the food, deforms and adheres to the small irregularities on the surface of the food. In this way, the absorbent layer can be brought into close contact with almost the entire surface of the food material.

[0011] As described above, since the absorbing layer is brought into close contact with the food material, the liquid can be absorbed and removed from the entire surface of the food material, so that the food material can have a crisp texture. Further, since a pressing force due to the heat shrinkage stress of the heat-shrinkable layer acts on the food, excess liquid contained in the food can be squeezed out.

According to a second aspect of the present invention, there is provided a heat-shrinkable layer made of a heat-shrinkable material, and an absorption layer which intermittently joins a predetermined non-joining region to one surface of the heat-shrinkable layer and absorbs a liquid. Is formed in the shape of a bag with the absorbent layer on the inside.

According to the present invention, the same function and effect as those of the first aspect of the present invention are achieved, and the food absorbing device is formed in a bag shape, so that the operation of wrapping the food is facilitated. It can be carried out. Since the heat absorbing layer is joined in a bag shape, when heat shrinking, the internal space surrounding the food material can be uniformly shrunk and the absorbing layer can be brought into close contact.

[0014]

FIG. 1 is a sectional view showing a food liquid absorbing device 10 according to an embodiment of the present invention, and FIG. 2 is a perspective view showing the food liquid absorbing device 10. The food liquid absorber 10 removes oil and moisture leaked from the ingredients when reheating and cooking oil-rich ingredients such as chicken fried chicken and tonkatsu and moisture-rich ingredients such as meat buns and hot dogs. A heat-shrinkable layer 11 which is used for absorption and is basically made of a heat-shrinkable material;
An absorption layer 12 partially bonded and stacked on one surface of the heat shrinkable layer 11 is included. This food ingredient liquid absorber 10
Has flexibility that can cover and wrap the foodstuff,
It has a substantially rectangular sheet-like shape when expanded.

The heat-shrinkable material constituting the heat-shrinkable layer 11 is called a shrink film or the like, and is realized by a shrinkable film made of a thermoplastic synthetic resin such as polyethylene. This shrink film stretches the thermoplastic synthetic resin at an appropriate temperature above the glass transition point and below the melting point,
It refers to a stretched film having a high degree of thermal shrinkage among stretched films having molecules and crystals oriented. As a method for producing this heat-shrinkable material, for example, there are two methods: a tenter method and a tubular method.
There is one. In the former tenter method, the synthetic resin is melted and kneaded by an extruder from a tank that stores the synthetic resin in a molten state, and then cooled by a T-die or the like having a cooling roll in which water is circulated to form a long thin film sheet. Form a film.
Next, the long thin sheet-shaped synthetic resin film is stretched in the transport direction of the film by two sets of nip rolls having different rotation speeds while heating the long thin sheet-shaped synthetic resin film with an infrared heater. And stretched in the width direction. The heat-shrinkable material described above is manufactured by heat-treating the crystal and the molecule in the stretched state in the elongate direction and the width direction in such a manner to give orientation to the crystal and the molecule.

In the latter tubular method, the synthetic resin is melt-kneaded by an extruder from a storage tank for storing the synthetic resin in a molten state, and then extruded upward or downward from an annular die, and is pressed onto the inner wall surface of the hollow cylinder at a predetermined internal pressure. It cools from the outside while pressing, thus forming a thin film ring. Next, the air in the thin-film annular inner space is expanded by heating with an infrared heater, and further tension is applied in the transport direction, whereby the thin film is stretched in two axes, a transport direction and a circumferential direction perpendicular to the transport direction. In this way, the heat-shrinkable material is manufactured by stretching the thin-film annular film to impart orientation to the crystals and molecules.

This heat-shrinkable material has a melting point higher than the temperature at which the food is cooked, and starts heat shrinkage at a predetermined heat-shrinkage start temperature within a temperature range higher than room temperature and lower than the cooking temperature. Have the property of In the case of the above-mentioned polyethylene, heat shrinkage starts at about 70 ° C. The heat shrinkage rate of this film (the ratio of the amount of deformation due to heat shrinkage to the size before shrinkage) is as follows.
At 0 ° C., it is about 7% in the conveying direction, the width direction, or the circumferential direction, and at 115 ° C., about 60% in the conveying direction, the width direction, or the circumferential direction.
This polyethylene shrink film thermally shrinks by about 65% at the maximum.

The above-mentioned thermoplastic synthetic resin is not limited to polyethylene, but has a characteristic that it has a melting point higher than the cooking temperature of foodstuffs and shrinks at a temperature lower than the cooking temperature. If so, polypropylene, polyester and polyethylene terephthalate may be used.

Since such a heat-shrinkable layer 11 is made of a thin synthetic resin film, the heat-shrinkable layer 11 has a water-impermeable property for preventing the passage of liquids such as water and oil leaked from foodstuffs, and can pack foodstuffs. It has great flexibility.

The absorbent layer 12 is made of, for example, a pulp sheet, has a characteristic of absorbing liquid leaking from the foodstuff, and has a flexibility that can be easily deformed according to the surface shape of the foodstuff. Further, as a material constituting the pulp sheet, a material having a property of being thermally contracted in a range smaller than the heat-shrinkable layer 11 or not contracted at all in a temperature range from room temperature to the cooking temperature is selected.

FIG. 3 is a perspective view of the food liquid absorbing device 10 partially cut away for explaining a joining region between the heat-shrinkable layer 11 and the absorbing layer 12. In the heat-shrinkable layer 11, the horizontal direction indicated by an arrow X corresponds to the transport direction in the above-described shrink film manufacturing process, and the vertical direction indicated by an arrow Y corresponds to a width direction or a circumferential direction perpendicular to the transport direction. Corresponding to The heat-shrinkable layer 11 and the absorbing layer 12 have the same vertical and horizontal length. The heat-shrinkable layer 11 and the absorption layer 12 are arranged in a non-bonded region 1 arranged in a mesh shape indicated by a virtual line in FIG.
3 are intermittently joined. More specifically, the heat-shrinkable layer 11 and the absorbing layer 12 form an angle θ in the arrow X direction.
The two non-joining regions 13 which are other than the joining region 14 are joined to each other in a joining region 14 formed in a net shape by two parallel straight line groups extending respectively at 1 and θ2. One parallel straight line group of the two parallel straight line groups forming the joint region 14 is:
It consists of a plurality of straight lines extending in parallel at an interval ΔL1,
The other group of parallel straight lines includes a plurality of parallel straight line groups extending in parallel at an interval ΔL2. Since the joining region 14 where such two parallel straight lines intersect is joined, even if the heat-shrinkable layer 11 thermally contracts, the joined state can be maintained without the absorbing layer 12 being peeled off from the heat-shrinkable layer 11. Further, as described above, since the absorbing layer 12 is made of a material having a small heat shrinkage in a range from room temperature to the reheating cooking temperature, when the heat shrinking layer 11 is shrunk by heating, the absorbing layer 12 becomes unbonded. The region 13 is loosened on the heat-shrinkable layer 11 and floats.

The joining of the heat shrink layer 11 and the absorption layer 12
For example, it is performed by a method called dry lamination. In this dry lamination, after a solvent in which an adhesive is dissolved is applied to the bonding area 14 on one surface of the absorbing layer 12, the solvent is evaporated in a drying chamber, and only the adhesive is applied on one surface of the absorbing layer 12. In this state, the heat-shrinkable layer 11 is transported in this state, and is bonded to the absorption layer 12. The application of the solvent on one surface of the absorption layer 12 is performed by, for example, a gravure coating method, and the solvent can be surely applied only to the bonding region 14.

FIG. 4 is a perspective view showing a state in which the food 17 is wrapped by the food liquid absorber 10. The food liquid absorbing device 10 is wrapped so as to cover the entire surface of the food 17 with the absorbing layer 12 inside, and in order to maintain this wrapped state,
Corner 15 of liquid absorber for foodstuff 10 arranged on the outermost side
Is temporarily fixed with an adhesive tape 18. When the food 17 is reheated and cooked, the food 17 is reheated and cooked by a heating means such as a microwave oven in a state where the food 17 is covered with the food liquid absorber 10 as described above.

FIG. 5 is a cross-sectional view showing the state before and after heating the food liquid absorbing device 10 covering the food material 17, and FIG.
Shows a state before heating, and FIG. 5 (2) shows a state after heating. In addition, in FIG. 5, only the portion of the food liquid absorber 10 that directly covers the food material 17 is illustrated for ease of illustration.

As shown in FIG. 5A, in a state where the food 17 is simply covered with the food liquid absorbing device 10 and fixed with the tape 18, the absorption layer 12 and the food 17 are connected to each other in the same manner as in the above-described conventional technique. A space is partially interposed therebetween, and there is a region on the surface 17a of the food material 17 where the absorption layer 12 is not in close contact. In this state, when the food is put into a cooking chamber of a microwave oven and cooked, microwaves oscillated from the microwave pass through the liquid absorber for food 10 and only the food 17 is dielectrically heated. When the food material 17 generates heat by dielectric heating, first, a region of the heat-shrinkable layer 11 adjacent to the food material 17 is heated and thermally contracted. As described above, the corner portion 1 of the food liquid absorbing device 10
Since 5 is fixed by the tape 18, the heat shrinkage of the area causes the peripheral area of the area of the heat shrinkable layer 11 where the heat shrinkage is first started to approach the food material 17 and the heat shrinkage is started. In this way, the region of the heat-shrinkable layer 11 surrounding the food 17 is thermally shrunk sequentially near the food 17, the region where the absorbing layer 12 is in close contact is expanded, and the absorption layer 12 is
Can be deformed and closely adhered to the uneven shape of the surface 17a of the first member.

As shown in FIG. 5 (2), when the heat-shrinkable layer 11 is thermally shrunk and the absorbing layer 12 adheres to the surface 17a of the food material 17 following the shape of the large irregularities, the heat-shrinkable layer 11 The food material 17 is pressed by the pressing force due to the generated heat shrinkage stress.
Is pressed uniformly over substantially the entire area of the surface 17a.

As described above, the pulp sheet constituting the absorbent layer 12 does not undergo any heat shrinkage in the temperature atmosphere at which the food 17 is heated and cooked. When the heat-shrinkable layer 11 is thermally shrunk as described above, the non-bonded region 13 of the absorbing layer 12 is loosened on the heat-shrinkable layer 11 and largely floated. The levitated absorption layer 12 region is attracted by the surface tension of the liquid leaking from the food 17 and comes into close contact with the surface 17 a of the food 17. Therefore, foodstuff 1
Even if there are small irregularities on the surface of the heat-shrinkable layer 11 that cannot be followed and deformed, the floating absorption layer 1
The two regions can be closely adhered following the small uneven shape.

As described above, according to the present embodiment, the food 17
Even if there are large and small irregularities on the surface 17a, the absorbent layer 12 can be closely adhered to the shape of the surface 17a, so that liquids such as moisture and oil leaked from the food material 17 are reliably removed from the entire surface 17a. As a result, the food 17 can be made to have a crisp texture. Further, since the food 17 can be pressed uniformly over the entire surface 17a of the food 17 by the pressing force due to the heat shrinkage stress of the heat shrink layer 11, excess oil and moisture inside the food 17 can be squeezed out.

In this embodiment, since the absorbing layer 12 is made of a pulp sheet, the food material 17 is made utilizing the capillary phenomenon.
Can absorb liquid from the Therefore foodstuff 1
7 as well as the absorption layer 12
As we can absorb using the whole absorption capacity,
Oil and water can be removed without returning to the food material 17 again.

In the present embodiment, since the heat-shrinkable layer 11 is made of a thermoplastic synthetic resin film, the food 17 is sufficiently heated by heating and cooking in a microwave oven, and the moisture and oil contained in the food 17 leak out. After that, the heat shrinkage of the heat shrinkable layer 11 is started, so that the liquid can be effectively absorbed. In addition, the liquid absorber for food 10 of the present embodiment is configured to cover the food 17 even after heat shrinkage, so that the food 17 after heating and cooking is less likely to come into contact with air, and the heat retention can be improved.

FIG. 6 is a perspective view showing a food-stuffing liquid absorber 10a according to another embodiment of the present invention. FIG. 6 is a partial cross-sectional view for explaining the bonding state of the heat-shrinkable layer 11 and the absorbing layer 12. In addition, a liquid absorber for food 10a
Are similar to the embodiment shown in FIGS. 1 to 5 described above, and corresponding portions are denoted by the same reference numerals and description thereof is omitted.
It should be noted that the joining regions 14a are arranged at equal intervals ΔL3 along the horizontal direction X and the vertical direction Y.

According to such an embodiment, since the joining regions 14a are arranged in a dotted manner, the above-described FIGS.
As compared with the embodiment shown in FIG. 1, the heat shrinkage of the heat shrinkable layer 11 is not constrained in all directions along the surface, so that the heat shrinkage can be increased and
Since the large area 3a can be secured, the area of the absorption layer 12 corresponding to the non-joined area 13a can be greatly loosened and levitated, and the surface 17a can be deformed according to the large and small uneven shape of the food material 17. Can be surely adhered over the entire area of.

FIG. 7 is a perspective view showing a food-stuffing liquid absorbing device 10b according to still another embodiment of the present invention, and FIG. 8 is a sectional view taken along the line VIII-VIII of FIG. This embodiment is similar to the above-described embodiments shown in FIGS. 1 to 6, and corresponding portions are denoted by the same reference numerals and description thereof is omitted. Liquid absorbent for food 1 of the present embodiment
Ob is formed in a three-layer sheet shape in which the surface of the absorption layer 12 opposite to the surface to which the heat shrink layer 11 is bonded is covered with the coating layer 22. The coating layer 22 is made of a material that is permeable to liquids such as oil and moisture from the food material 17 and that undergoes heat shrinkage or no heat shrinkage like the absorption layer 12. For example, a nonwoven fabric is selected. This nonwoven fabric is made of, for example, a composite fiber of polypropylene and polyethylene,
7 has flexibility that can be easily deformed according to the surface shape. The coating layer 22 made of such a nonwoven fabric is used for the absorption layer 1
2 has a substantially rectangular shape having the same vertical and horizontal length as that of 2 and is partially joined on the surface of the absorbing layer 12. Absorbing layer 12
The method of joining the coating layer 22 and the coating layer 22 may be, for example, the above-described dry lamination method, or a method in which a thermoplastic synthetic resin fiber is partially interposed between the absorption layer 12 and the coating layer 22 to form the synthetic resin. The fibers may be joined by heat fusion.

According to this embodiment, FIGS.
The functions and effects of the respective embodiments shown in FIG. 6 can be similarly achieved, and the absorbing layer 12 is
And the heat-shrinkable layer 11 is firmly bonded and arranged, so that the material of the absorbent layer 12 is not limited to the above-mentioned pulp sheet having high mechanical strength, and a material having low mechanical strength such as tissue is used. The degree of freedom in design can be improved. Further, in a state where the food 17 is covered with the food liquid absorber 10b, the food 17 and the absorbing layer 12 come into contact with each other via the coating layer 22, so that the food 17 absorbed by the absorbing layer 12 after the heating of the food 17 is obtained. Liquid again food 17
The problem that the crisp texture is lost on the surface 17a of the garment can be surely eliminated.

FIG. 9 is a perspective view showing a food liquid absorbing device 31 according to still another embodiment of the present invention. Note that this embodiment is similar to the above-described embodiments shown in FIGS. 1 to 8, and corresponding portions are denoted by the same reference numerals and description thereof is omitted. What should be noted in this embodiment is that the food liquid absorber 31 is formed to be long.

The food-stuffing liquid absorber 31 is elongated in the transport direction in the manufacturing process of the shrinkable film corresponding to the horizontal direction indicated by the arrow X. In this embodiment, after manufacturing the above-described shrinkable film, it is possible to use the heat-shrinkable layer 11 without cutting the heat-shrinkable layer 11 at intervals in the transport direction. The step of cutting at intervals is omitted.

In the configuration of this embodiment, since the food liquid absorbing member 31 can be wound up in a roll shape from one longitudinal end and rolled up and stored in, for example, the storage box 33, convenience in use is improved. Is improved. When covering the food 17, the other end 32 in the longitudinal direction of the liquid absorber for food 31 is used.
The food 17 may be rewound little by little and cut with scissors or the like so as to have a size corresponding to the size and amount of the food material 17.

As still another embodiment of the present invention, a perforation 34 may be provided to divide the long food liquid absorbing device 31 at equal intervals ΔL4 in the longitudinal direction. In this case, without using tools such as scissors, the food liquid absorber 31 can be cut and used at the intervals ΔL4 in accordance with the size and amount of the food material 17, so that convenience in use is improved. You.

As still another embodiment of the present invention, a saw-toothed cutter 36 is provided in the outlet 35 of the storage box 33.
And the cutter 36 may be used to cut the food liquid absorber 31 into an appropriate size.

FIG. 10 is a simplified perspective view showing a food liquid absorbing device 41 according to still another embodiment of the present invention, and FIG. 11 is a cross-sectional view taken along the line XI-XI of FIG. It is. This embodiment is similar to the above-described embodiments shown in FIGS. 1 to 6, and corresponding portions are denoted by the same reference numerals and description thereof will be omitted.

The food liquid absorbing device 41 is formed by folding a two-layer laminated body composed of the heat shrinkable layer 11 and the absorbing layer 12 of the above-described embodiment into two pieces with the absorbing layer 12 inside, and forming a bag shape. It is configured by joining. More specifically, in a state where the laminate is folded in two, at the portion 43 located substantially parallel to the fold 42, the peripheral portions of the absorbent layers 12 stacked on each other are joined, and the fold of the laminate is further folded. 4
At one side 44 connected to 2, the peripheral portions of the absorption layer 12 are joined together, and at the other side 45 connected to the fold 42 of the laminate, the absorption layers 12 are not joined together. Said part 43 and one side 4
The joining of the absorbent layers 12 in 4 may be performed by the above-described dry laminating method, or a thermoplastic synthetic resin fiber is mixed in advance in a pulp sheet constituting the absorbent layer 12 and the thermoplastic synthetic resin fiber is used. Then, they may be joined by heat fusion.

Even in the food liquid absorbing device 41 of this embodiment, the food 17 is wrapped and the opening is
8 and the like described above with reference to FIGS.
The functions and effects of the respective embodiments described in (1) and (2) can be similarly achieved. In addition, the liquid absorber for food 4 of this embodiment
1 is formed in a bag shape, so that the operation of wrapping the food material 17 can be easily performed as compared with the embodiment shown in FIGS. It can be reduced uniformly along the inner peripheral surface surrounding the surface 17a. Furthermore, since the heat-shrinkable layer 11 has water impermeability,
For example, in the case of cooking by heating in a microwave oven, it is possible to reliably prevent the absorbed oil and moisture from leaking onto the table in the cooking chamber of the microwave oven and becoming soiled.

Further, since the food liquid absorbing device 41 is formed by being joined in a bag shape, only the storage portion 47 of the food liquid absorbing device 41 is immersed in the boiling water together with the food material 17 and heated. Can also. In this case, there is no problem that the boiling water enters the internal space in which the food material 17 in which the heat-shrinkable layer 11 has water impermeability is stored. When immersed in boiling water and heated, the storage portion 47 that comes into contact with the boiling water contracts in a short time and comes into close contact with the food 17, after which the food 17 is heated. Therefore, the liquid that has already leaked to the surface of the food 17 can be quickly removed.

Further, the food liquid absorbing member 41 is not limited to a bag shape as shown in FIGS. 10 and 11 described above, but may be, for example, a fold 42, a portion 43 and one side portion 4.
4 may be in the form of a gusset bag formed with folded folds.

Further, the above-mentioned liquid absorber for food material 41 is constituted by joining a two-layered laminate composed of the heat-shrinkable layer 11 and the absorbent layer 12 in a bag shape, but still another embodiment of the present invention. As an alternative, the three-layered laminate composed of the heat-shrinkable layer 11, the absorbing layer 12, and the covering layer 22 shown in FIGS. Even so, the operation and effect of the above-described embodiment can be achieved similarly.

In each of the embodiments shown in FIGS. 1 to 11 described above, the method of dry lamination is used for joining the heat shrinkable layer 11 and the absorbing layer 12, but the present invention is not limited to this. For example, a thermoplastic synthetic resin fiber may be interposed in the absorption layer 12, and the synthetic resin fiber may be used to thermally bond only the joining regions 14, 14a.

The outer surface of the heat-shrinkable layer 11 of each of the embodiments shown in FIGS. 1 to 11 may be coated with, for example, a thermosetting paint. This heat-resistant paint develops color or discolors when heated to a predetermined temperature. The predetermined temperature is set, for example, to the reheating cooking temperature of the food material 17, so that the food material 17 is brought into the food liquid absorbers 10, 10.
Even in the state covered with a, 10b, 31, and 41, it can be easily confirmed from the outside whether or not the food material 17 has been appropriately warmed.

In each of the embodiments shown in FIGS. 1 to 11 described above, the liquid absorbers for foods 10, 10a, 10b, 3
Although 1, 41 was used to absorb oil and moisture leaked from the food material 17, the use is not limited to this, and for example, a seasoning and a spice may be interposed in the pulp sheet described above. . In such a configuration, the umami component of the seasoning, the fragrance component of the spice, and the like are transmitted to the food material 17 by the water and oil leaked from the food material 17, and the food material 17 can be seasoned and flavored.

As another application, the water-absorbing layer 12 may be impregnated with moisture in advance, and in this state, the food 17 such as meat buns which needs moisture may be wrapped and heated. When used in this manner, the food 17 and the absorbent layer 12 adhere to each other without intervening space, so that the food 17 is uniformly steamed over the entire surface 17a of the food 17 and cooked to have an appropriate water content. You can also.

[0050]

According to the first aspect of the present invention, the temperature at which the heat-shrinkable layer starts heat-shrinkage is, for example, within a temperature range higher than the normal temperature and lower than the temperature at which the food is reheated and cooked. Is set to Examples of the heat-shrinkable material that shrinks in such a temperature range include a shrinkable film made of a thermoplastic synthetic resin.

When the food is re-heated and cooked using, for example, a microwave oven, the food is first cooked in a cooking chamber of a microwave oven in a state where the food is covered with a liquid absorbing device for food with the absorbing layer inside. When the heat-shrinkable layer is made of the above-described thermoplastic synthetic resin film, microwaves in the cooking chamber pass through the film, and the food is dielectrically heated. When the food is heated, the heat-shrinkable layer region that comes into contact with the food via the absorption layer thermally shrinks. When the heat-shrinkable layer region shrinks, another heat-shrinkable layer region adjacent to the region comes close to the food material and is heated and shrinks. In this way, the region of the heat-shrinkable layer covering the foodstuff undergoes heat shrinkage, so that the contact area of the absorbent layer with the foodstuff increases, and the surface of the foodstuff comes into close contact with almost the entire surface.

Since the heat-shrinkable layer and the absorbing layer are intermittently joined with a predetermined non-joining region interposed therebetween, when the heat-shrinking layer shrinks as described above, the non-joining region of the absorbing layer thermally shrinks. It becomes a state of levitating with respect to the layer. Therefore, the floating region of the absorbing layer is attracted to the surface of the food by the surface tension of the liquid leaking from the food, deforms and adheres to the small irregularities on the surface of the food. In this way, the absorbent layer can be brought into close contact with almost the entire surface of the food material.

As described above, since the absorbing layer is brought into close contact with the food material, the liquid can be absorbed and removed from the entire surface of the food material, so that the food material can have a crisp texture. Further, since a pressing force due to the heat shrinkage stress of the heat-shrinkable layer acts on the food, excess liquid contained in the food can be squeezed out.

According to the second aspect of the present invention, the same operations and effects as those of the first aspect are achieved, and the liquid absorbing implement for food is formed in a bag shape.
The work of wrapping the food material can be easily performed. Since the heat absorbing layer is joined in a bag shape, when heat shrinking, the internal space surrounding the food material can be uniformly shrunk and the absorbing layer can be brought into close contact.

[Brief description of the drawings]

FIG. 1 is an enlarged cross-sectional view showing a food liquid absorbing device 10 according to an embodiment of the present invention.

FIG. 2 is a perspective view of the food liquid absorbing device 10. FIG.

FIG. 3 is a perspective view of the food liquid absorbing device 10 partially cut away for explaining a bonding state between the heat shrinkable layer 11 and the absorbing layer 12;

FIG. 4 is a perspective view showing a state in which the food 17 is wrapped by the food liquid absorbing device 10;

FIG. 5 is a cross-sectional view for explaining a state in which the food liquid absorbing device 10 and the food material 17 are heated.

FIG. 6 is a liquid absorber 1 for food according to another embodiment of the present invention.
It is a perspective view which shows 0a.

FIG. 7 is a perspective view showing a food liquid absorber 10b according to still another embodiment of the present invention.

FIG. 8 is an enlarged cross-sectional view showing the food liquid absorbing device 10b.

FIG. 9 is a perspective view showing a food-material liquid absorber 31 according to still another embodiment of the present invention.

FIG. 10 is a perspective view showing a liquid absorbent for food 41 according to still another embodiment of the present invention.

FIG. 11 is a cross-sectional view taken along the line XI-XI of FIG. 10;

FIG. 12 is a typical prior art liquid absorber for foodstuffs 1;
FIG.

[Explanation of symbols]

 10, 10a, 10b, 31, 41 Liquid absorbing material for food 11 Heat shrink layer 12 Absorbing layer 13, 13a Non-bonding area 14, 14a Bonding area 17 Food 17a Surface 22 Coating layer

Claims (2)

[Claims] 1. A heat-shrinkable layer made of a heat-shrinkable material, and an absorbing layer that intermittently joins a predetermined non-joining region to one surface of the heat-shrinkable layer and absorbs a liquid. Liquid absorber for foodstuff. 2. A sheet comprising: a heat-shrinkable layer made of a heat-shrinkable material; and an absorbent layer that intermittently joins a predetermined non-joining region to one surface of the heat-shrinkable layer and absorbs a liquid. A liquid absorber for foodstuffs, wherein the liquid absorber is formed in a bag shape with the inside facing.