JP2002119425A - Sheet for cooking food - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a sheet for cooking food having an excellent performance of removing scum, and fat and oil by adhesion, a good function of an in-pot lid, a simple structure and excellent productivity. SOLUTION: This cooking sheet for boiling is provided with a non-woven fabric sheet 2 formed substantially circular or square and having lipophilic fiber, plural valve forming parts 3 formed penetrating from the top face of the non-woven fabric sheet 2 to the lower surface, a valve part 4 formed by the valve forming parts 3, and substantially linear filter parts 5 formed penetrating from the top face of the non-woven fabric sheet 2 to the lower surface, whereby scum and fat and oil floating on the upper surface of juice can be removed by adhesion thereto, and the sheet can be also used as an in-pot lid.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a cooked cooking sheet used for cooking cooked foods. More specifically, the present invention relates to a cooked cooking sheet that can be used as an excellent drip lid, while removing an acne, oil, or the like that floats on the upper surface of the broth.

[0002]

2. Description of the Related Art When cooking boiled foods and soups, a large amount of fish and oils are generated from meat and fish and float on the liquid surface. Are known. Therefore, conventionally, it has been necessary to frequently remove acne and oils and fats using a scoop or the like. However, this operation is complicated, and when scooping with a ladle or the like, the boiled juice is also scooped, so that the boiled juice is discarded unnecessarily and it is difficult to completely remove the acne and oils and fats. On the other hand, when materials such as potatoes and root vegetables are cooked over a low heat for a long time,
Wooden or metal drip lids are used in order to make the taste evenly penetrate into the ingredients. However, especially in the case of wood, the broth is soaked in the drip lids, leaving an odor, and requires cleaning and disinfection, which is troublesome. In recent years, various studies have been made on a material for removing an ink using a non-woven fabric sheet having lipophilic fibers and a dropper using a paper or a non-woven fabric sheet. For example, Japanese Utility Model Laid-Open Publication No. 1-55951 (hereinafter referred to as "A") discloses an access material in which a non-woven fabric sheet made of polypropylene is formed into a thin disk shape. In Japanese Utility Model Laid-Open Publication No. 2-55851 (hereinafter referred to as “B” publication),
There is disclosed an accessor made of a nonwoven fabric sheet having the same shape as that of Japanese Patent Application Laid-Open Publication No. H11-107, and an accessor made by stacking a plurality of nonwoven fabric sheets further forming a loop or making a cut in the radial direction. JP-A-8-24149 (hereinafter referred to as "C") and Registered Utility Model No. 2581656 (hereinafter referred to as "D") disclose an access material in which a circular hole is formed in a nonwoven fabric sheet. I have. 4-77
Japanese Patent Publication No. 835 (hereinafter referred to as “E” publication) discloses a sheet-shaped drop lid provided with a plurality of circular through-holes in a paper or nonwoven sheet.

[0003]

However, the above-mentioned conventional accommodating material and dropping lid have the following problems. 1) In the case of the accommodating material having no hole as described in Japanese Patent Application Laid-Open Nos. A and B, since the ac and oil mainly adhere to the lower surface of the sheet of the accommodating material, they hardly adhere to the upper surface. However, there is a problem that it is necessary to take out and wash it with water or replace it with a new one. 2) As shown in Japanese Patent Application Publication No. 2000-205, an access material formed by stacking a plurality of nonwoven sheets having loops or cuts requires a large number of manufacturing steps, and thus lacks productivity and reduces the amount of nonwoven sheets used. Because of the increase, there is a problem that waste is large and economy is lacking. 3) The ac removing materials described in the publications C and D have the problem that the area of the nonwoven fabric sheet is reduced by the area of the holes, and the amount of adsorbed acne and oil is reduced. 4) In addition, when a large hole is formed, there is a problem that the broth that has blown up on the upper surface of the material for removing the acne once returns to the broth through the hole before the acne and oils and fats are completely removed. . Also, even when used as a drip lid, 5) the accommodating material described in the publications C and D and the drip lid described in the publication E have a vapor pressure immediately from the portion where the circular hole is formed. If the broth is cooked with a small amount of broth, the boiled juice will not be able to spread to the material along the bottom of the drip lid and the effect as a drip lid will be reduced. However, there was a problem that the flavor soaking and boiling were easily uneven.

SUMMARY OF THE INVENTION The present invention solves the above-mentioned conventional problems, and provides a cooked cooking sheet which is excellent in the performance of removing acne and oils and fats, has excellent drip function, is simple in structure, and is excellent in mass productivity. The purpose is to do.

[0005]

According to a first aspect of the present invention, there is provided a stewed cooking sheet comprising: a non-woven fabric sheet having lipophilic fibers formed in a substantially circular or substantially square shape; A plurality of valve forming portions formed as
It is configured to have a valve portion formed by the valve forming portion and a substantially straight straining portion formed to penetrate from the upper surface to the lower surface of the nonwoven fabric sheet. This configuration has the following operation. (1) As the boiling liquid boils, the valve part opens and the liquid containing oil and oil blows out from the valve forming part onto the upper surface of the cooked cooking sheet, and the liquid and oil adhere to the upper surface of the cooked food sheet and It has the effect that the broth from which the fat and oil have been removed passes through the nonwoven fabric sheet and returns into the broth. (2) Since the valve forming portion does not have a large opening, the steam pressure is not easily released, and even when the amount of the broth becomes small, the broth can be sufficiently distributed to the material, so that the performance as a dropping lid is excellent. Have. (3) When the valve forming portion is formed substantially near the center of the boiled cooking sheet, when heated with a heating device such as a normal gas, the boiled water blows up from substantially the center of the boiled water by convection, and the cooked food is cooked. Since it flows from the upper surface of the use sheet toward the outer periphery, it has an effect that it is possible to effectively attach and remove oil and fat. (4) In the case where the valve forming portion is formed by being dispersed over substantially the entire surface of the boiled cooking sheet, when substantially the entire bottom surface of the boiled container is uniformly heated by an electromagnetic cooker or the like, and the boiled juice has a complex convection. It also has the effect of effectively removing acne and oils and fats. (5) Since it has a strainer, it has the effect of quickly straining and removing the broth that has been removed from the broth that has blown up to the upper surface of the cooked cooking sheet, without acne or fats and oils.

Here, examples of the lipophilic fiber include polyethylene, polypropylene, polyacrylonitrile, polyacrylic acid derivative, polymethacrylic acid derivative, polyamide,
Polyether, polyester and the like are used, and particularly, polyethylene and polypropylene having a small specific gravity and excellent lipophilicity are preferably used. These fibers may be used alone or as a mixture. Further, hydrophilic fibers or the like may be contained in order to adjust the specific gravity or improve the affinity with the broth. The fiber diameter is preferably about 1 to 15 denier,
Those having 2 to 10 denier, which are excellent in adhesion of oil and fat, are more preferably used.

As the non-woven fabric sheet, one obtained by entanglement of the above fibers by a melt blow method, a thermal bonding method, a spun lace method or the like is used. Among them, it is excellent in strength, density and productivity. For this reason, a spunlace method that does not require an adhesive or heat treatment is particularly preferably used. The apparent density of the nonwoven sheet is 0.01 to 0.10
g / cm < ³ > and a basis weight of about 20 to 60 g / m < ² > are preferable because the adhesion rate of oil and fat is excellent.

The valve forming portion can be formed in a substantially U-shape, a substantially U-shape, a zigzag shape, a wavy shape, a substantially circular arc shape, a substantially parabolic shape, or the like. It may be curved. When formed in a substantially arc shape, it may be formed in a substantially superior arc shape, but it is not preferable because the strength decreases as the central angle becomes larger than 150 °, and a substantially semi-arc shape or a substantially inferior arc shape is formed. It is more preferable because it is easy and the decrease in strength is small.
The distance between the end portion of the valve forming portion and the end portion of the adjacent valve forming portion depends on the thickness and strength of the cooked cooking sheet, but must be at least 0.1 cm, preferably 0.3 cm or more.
When the diameter is smaller than 0.3 cm, the strength tends to be insufficient, which is not preferable. When the diameter is smaller than 0.1 cm, the above tendency becomes remarkable. The length of each side of the valve forming portion depends on the size of the cooked cooking sheet, but is preferably about 0.5 cm to 15 cm, more preferably 1 cm to 10 cm. As the length of each side becomes shorter than 1 cm, there is a tendency that the broth does not sufficiently flow from the valve forming portion. As the length becomes longer than 10 cm, the tensile strength of the cooked cooking sheet decreases and dropping drops are formed. They tend to open a lot when used as a raw material, making it difficult to distribute the broth to the raw material. Since the above tendency becomes remarkable as the length becomes shorter than 0.5 cm or longer than 15 cm, it is not preferable.

According to a second aspect of the present invention, in the cooked cooking sheet according to the first aspect, the nonwoven fabric sheet has bulges at four corners, and a space between the bulges is formed in a subarc shape. It is configured with a subarc side. With this configuration,
Since the sheet has bulging portions at the four corners, and has a sub-arc side portion formed between the protruding portions in a sub-arc shape, the boiling juice also wraps around from the sub-arc side portion to effectively remove ac and oils and fats. Since it can be removed and the swelling part can be removed by attaching the scum and oils and fats, it can be applied to cooking containers of various shapes such as a substantially round shape and a substantially square shape, and a large amount of scum and oils and fats can be removed. Has an action.

[0010] In a third aspect of the present invention, the valve forming portion is formed in a mountain shape or a substantially circular arc shape, or a substantially circular shape that is periodically broken. It is configured. With this configuration, since the valve forming portion is formed in a mountain shape or a substantially circular arc shape, or in a substantially circular shape that is periodically broken, the valve portion is efficiently driven to remove the boiled liquid blown up to the upper surface of the cooked cooking sheet. This has the effect of preventing backflow and returning to the soup without removing the lye and oils and fats sufficiently. Here, the substantially circular valve forming portion that is broken periodically refers to a valve forming portion that is formed by breaking in a subarc shape and is formed in a substantially circular shape through a continuous portion. It is preferable to increase the length of the continuous portion from the central portion to the outer peripheral portion because the strength increases.

[0011] The boiled food cooking sheet according to claim 4 is the invention according to any one of claims 1 to 3,
The valve forming portion is formed so as to be substantially point-symmetric with respect to substantially the center of the cooked cooking sheet, and to be formed such that a chevron portion or a substantially circular arc portion of the valve forming portion is oriented in substantially the same circumferential direction. According to this configuration, any one of claims 1 to 3 is provided.
In addition to the action of the term, it has the following action. (1) Since the mountain-shaped or substantially arc-shaped valve forming portion is formed substantially point-symmetric with respect to the substantially center of the boiled-cooking sheet, the ac and oils and fats substantially uniformly disperse and adhere to the boiled-cooking sheet. ,
This has the effect that the entire surface of the cooked cooking sheet can be used effectively. (2) Since the chevron portion or the substantially arc shape is formed so as to be oriented in substantially the same circumferential direction, the flow accompanying the rising of the broth becomes a swirling flow. It has the effect that it can also prevent that oil and fats return to the boiling liquid from the valve forming portion at other places.

An embodiment of the present invention will be described below with reference to the drawings. (Embodiment 1) FIG. 1 is a plan view of a cooked cooking sheet according to Embodiment 1. FIG. In FIG. 1, reference numeral 1 denotes a cooked cooking sheet according to the first embodiment, reference numeral 2 denotes a non-woven fabric sheet having lipophilic fibers and is formed in a substantially circular shape, reference numeral 3 denotes an upper surface of the cooked food cooking sheet 1 penetrating from a lower surface to a lower surface, A valve forming portion formed substantially in point symmetry with respect to a substantially center of the boiled dish cooking sheet 1 and the inferior arc portion is oriented in substantially the same circumferential direction, 4 is a valve portion formed by the valve forming portion 3, Reference numeral 5 denotes a substantially straight strainer formed so as to penetrate from the upper surface to the lower surface of the nonwoven fabric sheet 2.

A method of using the cooked cooking sheet 1 of the first embodiment configured as described above will be described below. After adding water and broth to the ingredients, the cooked cooking sheet 1 is floated on the liquid surface. Heating is started, and as the liquid temperature gradually rises, acne and oils and fats are separated from the raw material, float on the liquid surface, and adhere to the cooked cooking sheet 1 and are removed. If the simmering is continued, the generation of ac and oil from the broth almost stops, and when the broth decreases due to evaporation and the material comes out above the liquid level of the broth, the boiled cooking sheet 1 is placed on the material.
Is used as a drop to spread the broth throughout the material.

As described above, the cooked cooking sheet 1 of the first embodiment has the following functions. (1) When the boiling of the boiling liquid starts, the boiling liquid containing the squid and oils and fats is actively blown up from the valve forming part 3 to the upper surface of the cooked food sheet 1, and the squids and the oils and fats adhere to the upper surface of the cooked food sheet 1, The boiled juice from which the fats and oils have been removed is filtered from the upper surface to the lower surface of the cooked cooking sheet 1 and returned. (2) Since the valve forming portion 3 is formed substantially in the vicinity of the center of the boiled-cooking sheet 1, when heated with a cooking tool such as a normal gas, the boiled juice is blown up from the substantially center of the boiled liquid by convection. Since it flows on the upper surface of the boiled-cooking sheet 1 toward the outer peripheral direction, it is possible to effectively attach and remove acne and oils and fats over substantially the entire upper surface. (3) By closing the valve portion 4 formed by the valve forming portion 3, it is possible to prevent backflow without removing acne and oils and fats from the broth blown up on the upper surface of the cooked cooking sheet 1 without being sufficiently removed. (4) The arc-shaped valve forming portion 3 is formed to be oriented in substantially the same circling direction, and the flow accompanying the rising of the broth becomes a substantially swirling flow. It is also possible to prevent the fats and oils from returning to the boiling liquid from the valve forming portion 3 at another location. (5) As the stew continues, the broth evaporates and the material comes out of the broth, creating a gap between the cooked cooking sheet 1 and the liquid level,
The blow-out of the boiled liquid from the valve forming part 3 almost disappears, but since the valve forming part 3 is not greatly opened, the boiled liquid flows from the surface of the material to the lower surface of the boiled cooking sheet 1 without lowering the steam pressure of the boiled liquid. The material that has risen above the liquid level of the broth can be sufficiently infused with flavor, and the material can be boiled uniformly. (6) Since it has the strainer 5, the cooked cooking sheet 1
The broth that has blown up on the top of the bowl is quickly strained, and the boiled juice without oil and fat can be returned.

(Embodiment 2) FIG. 2 is a plan view of a stewed cooking sheet according to Embodiment 2 of the present invention. In FIG. 2, reference numeral 10 denotes a cooked cooking sheet according to the second embodiment.
1 is a lipophilic nonwoven fabric sheet formed in a substantially square shape, 12
Is a substantially semicircular bulge formed on all sides of the nonwoven fabric sheet 11, 13 is a subarc side formed in a subarc shape between the bulges 12, and 14 is radial from a substantially center of the cooked food sheet 10. Reference numeral 15 denotes a valve portion which is formed in a substantially linear shape on the nonwoven fabric sheet 11 so as to be distributed in a semicircular shape by the valve forming portion 16. The method of using the cooked food sheet 10 of the second embodiment is the same as that of the first embodiment, and a description thereof will be omitted.

As described above, the cooked food sheet 10 of the second embodiment is constituted, so that the following effects are obtained in addition to the effects obtained in the first embodiment. (1) Since it has the bulging portion 12, it can be used for any rectangular or round cookware. (2) Since a circular cookware in which the inferior arc side portion 13 substantially abuts is used, the boiled juice also turns from the inferior arc side portion 13 toward the approximate center of the boiled cooking sheet 10 and effectively removes acne and oils and fats. In addition to being able to be removed, the swelling portion 12 is also capable of adhering and removing acne and fats and oils, so that it can be used for business use where a large amount of acne and fats and oils are generated. (3) Since the strainer 14 is provided, the broth blown up to the upper surface of the cooked food sheet 10 can be quickly strained and the boiled juice without oil and fat can be returned.

[0017]

The cooked food sheet according to the first aspect of the present invention has the following effects. (1) As the boiling liquid boils, the valve part opens and the liquid containing oil and oil blows out from the valve forming part onto the upper surface of the cooked cooking sheet, and the liquid and oil adhere to the upper surface of the cooked food sheet and The broth from which the fat and oil have been removed can pass through the non-woven fabric sheet and be returned to the broth. (2) Since the valve forming portion does not have a large opening, the steam pressure is hardly released, and even when the amount of the broth becomes small, the broth can be sufficiently distributed to the material, so that the performance as a dropping lid is excellent. (3) When the valve forming portion is formed substantially near the center of the boiled cooking sheet, when heated with a heating device such as a normal gas, the boiled water blows up from substantially the center of the boiled water by convection, and the cooked food is cooked. Since it flows from the upper surface of the use sheet toward the outer peripheral direction, it is possible to effectively attach and remove oil and fat. (4) In the case where the valve forming portion is formed by being dispersed over substantially the entire surface of the boiled cooking sheet, when substantially the entire bottom surface of the boiled container is uniformly heated by an electromagnetic cooker or the like, and the boiled juice has a complex convection. It is also possible to effectively remove acne and oils and fats. (5) Since the strainer is provided, the broth obtained by removing the acne and oil and fat from the broth blown up on the upper surface of the cooked cooking sheet can be quickly strained back.

According to the cooked cooking sheet of the second aspect, the following effects are obtained in addition to the effects of the first aspect. Since the sheet has bulging portions at the four corners, and has a sub-arc side portion formed between the protruding portions in a sub-arc shape, the boiling juice also wraps around from the sub-arc side portion to effectively remove ac and oils and fats. In addition to the removal, the swelling portion allows the removal of the acne and fats and oils, so that it can be applied to cooking containers of various shapes such as a substantially round shape and a substantially square shape, and can remove a large amount of the acne and fats and oils.

According to the cooked cooking sheet of the third aspect, the following effects are obtained in addition to the effects of the first or second aspect. Since the valve forming portion is formed in a mountain shape or a substantially circular arc shape, or a substantially circular shape that is periodically broken, the valve portion is efficiently driven, and squid and oils and fats are removed from the broth blown to the upper surface of the cooked cooking sheet. It is possible to prevent backflow and return to the broth without being sufficiently removed.

According to the cooked cooking sheet of the fourth aspect, in addition to the effect of any one of the first to third aspects,
It has the following effects. (1) Since the mountain-shaped or substantially arc-shaped valve forming portion is formed substantially point-symmetric with respect to the substantially center of the boiled-cooking sheet, the ac and oils and fats substantially uniformly disperse and adhere to the boiled-cooking sheet. ,
The entire surface of the cooked cooking sheet can be used effectively. (2) Since the chevron portion or the substantially arc shape is formed so as to be oriented in substantially the same circumferential direction, the flow accompanying the rising of the broth becomes a swirling flow. It is also possible to prevent oils and fats from returning to the boiling juice from the valve forming portion at another location.

[Brief description of the drawings]

FIG. 1 is a plan view of a cooked cooking sheet according to Embodiment 1 of the present invention.

FIG. 2 is a plan view of a stewed cooking sheet according to Embodiment 2 of the present invention.

[Explanation of symbols]

 DESCRIPTION OF REFERENCE NUMERALS 1 Cooked cooking sheet of Embodiment 1 Nonwoven fabric sheet 3 Valve forming section 4 Valve section 5 Straining section 10 Cooked cooking sheet of Embodiment 2 11 Nonwoven fabric sheet 12 Swelling section 13 Subarc side section 14 Straining section 15 valve Part 16 Valve formation part

Claims (4)

[Claims] 1. A non-woven fabric sheet having lipophilic fibers formed in a substantially circular or substantially square shape, a plurality of valve forming portions formed to penetrate from the upper surface to the lower surface of the non-woven fabric sheet, and formed by the valve forming portion. And a substantially straight straining portion formed from the upper surface to the lower surface of the nonwoven fabric sheet. 2. The nonwoven fabric sheet according to claim 1, wherein the nonwoven fabric sheet has bulges at four corners, and has a subarc side formed in a subarc shape between the bulges. Stewed cooking sheet. 3. The cooked cooking sheet according to claim 1, wherein the valve forming portion is formed in a mountain shape, a substantially circular arc shape, or a substantially circular shape that is periodically broken. 4. The valve forming portion is formed so as to be substantially point-symmetric with respect to substantially the center of the cooked cooking sheet, and the chevron portion or the substantially arc portion of the valve forming portion is oriented in substantially the same circumferential direction. The cooked cooking sheet according to any one of claims 1 to 3, wherein