JP6030948B2 - Cooking sheet - Google Patents

Description

  The present invention relates to a cooking sheet, and more particularly to a cooking sheet used for heating food by an oven toaster or the like.

  As a method of reheating food such as cooked fried food, there is a method of placing the food on aluminum foil and heating it with an oven toaster. However, this method has a problem that the upper surface of the food is excessively heated and burnt.

  Therefore, a heating method using aluminum foil as follows has been proposed.

  FIG. 5 is a schematic view showing a conventional heating preparation process for an aluminum foil, and FIG. 6 is an end view of the VI-VI line shown in FIG.

  First, referring to FIG. 5 (1), the aluminum foil 60 has a rectangular sheet shape in plan view. A food 80 (croquette) is placed on one side 61 of the aluminum foil 60.

  Next, referring to (2) of FIG. 5, the aluminum foil 60 is folded in half, and the other half 62 of the aluminum foil 60 on which the food 80 is not placed is placed on the upper surface 81 of the food 80. Then, as shown in FIG. 6, the food 80 is placed so as to be sandwiched between one half 61 of the aluminum foil 60 and the other half 62 of the half.

  In this state, the food 80 is put together with the aluminum foil 60 in an oven toaster and heated. Then, since the upper surface 81 of the food 80 is not directly heated by the other half 62 of the aluminum foil 60, it becomes difficult to burn. However, on the other hand, since the range in which heat is blocked by the aluminum foil 60 is increased, heat is hardly transmitted to the food 80, and there is a problem that it takes time to warm the food 80. Moreover, the oil 85 which exude | sucked from the food 80 accumulates in one side 61 of the aluminum foil 60, and the problem that the lower surface 82 of the food 80 is immersed in the oil 85 and sticks also arises.

  Then, the coloring aluminum foil for cooking as shown to patent document 1 is proposed.

  FIG. 7 is a bottom view of such a colored aluminum foil for cooking, and FIG. 8 is a schematic diagram showing a heating preparation process of the colored aluminum foil for cooking shown in FIG. 5 is an end view of the IX-IX line shown in FIG. 8, and is a view corresponding to FIG. 6 of the conventional aluminum foil.

  First, referring to FIG. 7, a colored aluminum foil for cooking 70 is obtained by forming a black colored layer 72 on one surface 71 of a conventional aluminum foil. For the sake of illustration, the colored layer 72 portion is expressed by light ink instead of black.

  Next, referring to (1) of FIG. 8, in the plan view, the cooking colored aluminum foil 70 is spread so that the other surface 73 of the cooking colored aluminum foil 70 appears, and the other surface of the cooking colored aluminum foil 70 is seen. The food 80 is placed on one side 74 of 73.

Next, referring to (2) of FIG. 8, the colored aluminum foil 70 for cooking is folded in half, and the other half 75 of the colored aluminum foil 70 for cooking on the side where the food 80 is not placed is used as the food. The upper surface 81 of 80 is covered. Then, as shown in FIG. 9, the food 80 is placed on the other surface 73 side of the cooking colored aluminum foil 70 so as to be sandwiched between one half 74 of the cooking colored aluminum foil 70 and the other half 75 of the half surface. Will come to be.
In this state, the food 80 is heated together with the colored aluminum foil 70 for cooking in an oven toaster. Then, since the black colored layer 72 is formed on one surface 71 of the cooking colored aluminum foil 70, that is, the outer surface, the time required for warming the food 80 is efficiently absorbed by the cooking colored aluminum foil 70. Is shortened.

JP 2010-280131 A

  However, in the conventional colored aluminum foil 70 for cooking as described above, the oil 85 exuded from the food 80 is collected on the other surface 73, that is, one half 74 on the inner surface side, like the conventional aluminum foil 60, The lower surface 82 of the food 80 is immersed in the oil 85 and becomes sticky. In addition, the food 80 heated in this way had a lower surface 82 than the upper surface 81 and was not evenly heated.

  The present invention has been made to solve the above-described problems, and an object of the present invention is to provide a cooking sheet in which unevenness in warming of food is reduced.

  In order to achieve the above object, the invention according to claim 1 is a cooking sheet used for heating food by radiant heat, and can be folded in two, and has an outer surface having a high heat absorption effect with respect to the inner surface. A first aluminum foil having a first aluminum foil and a second aluminum foil which is disposed so as to be sandwiched between the two folded first aluminum foils and has at least one opening formed thereon, and an upper surface of the second aluminum foil and the first aluminum foil The food is installed between a part of these.

  If comprised in this way, the oil and juice which generate | occur | produce from a foodstuff will escape from the opening to the 1st aluminum foil side.

  According to a second aspect of the present invention, in the configuration of the first aspect of the invention, the first aluminum foil and the second aluminum foil are formed of a single aluminum foil.

  If comprised in this way, a 1st aluminum foil and a 2nd aluminum foil will be integrated.

  According to a third aspect of the present invention, in the configuration of the first or second aspect of the present invention, a black colored layer is formed on the outer surface.

  If comprised in this way, the heat absorption effect of an outer surface will increase easily.

  According to a fourth aspect of the present invention, in the configuration of the third aspect of the present invention, the colored layer is formed by a dry coating film of a colored ink containing a polyamideimide resin and a black pigment.

  If comprised in this way, while a colored layer becomes a thing with high heat resistance, generation | occurrence | production of a wrinkle is suppressed.

  As described above, according to the first aspect of the present invention, the oil or juice generated from the food is removed from the opening toward the first aluminum foil, so that the unevenness of the warming of the food is reduced.

  In addition to the effect of the invention described in claim 1, the first aluminum foil and the second aluminum foil are integrated with each other, so that the usability is improved.

  In the invention according to claim 3, in addition to the effect of the invention according to claim 1 or 2, the heat absorption effect of the outer surface is easily enhanced, so that the formation of the first aluminum foil is facilitated.

  In addition to the effect of the invention of claim 3, the invention described in claim 4 is suitable for heating food because the colored layer has high heat resistance and wrinkles are suppressed. .

It is a bottom view of the sheet for cooking by a 1st embodiment of this invention. It is a top view of the sheet | seat for cooking shown in FIG. It is a schematic diagram which shows the heating preparation process of the cooking sheet | seat shown in FIG. 1, Comprising: It is a figure corresponding to FIG. 8 of the conventional colored aluminum foil for cooking. It is an end elevation of the IV-IV line shown in Drawing 3, and is a figure corresponding to Drawing 9 of the conventional coloring aluminum foil for cooking. It is a schematic diagram which shows the heating preparation process of the conventional aluminum foil. FIG. 6 is an end view of the VI-VI line shown in FIG. 5. It is a bottom view of the conventional coloring aluminum foil for cooking. It is a schematic diagram which shows the heating preparation process of the coloring aluminum foil for cooking shown in FIG. 7, Comprising: It is a figure corresponding to FIG. 5 of the conventional aluminum foil. FIG. 9 is an end view of the IX-IX line shown in FIG. 8, corresponding to FIG. 6 of a conventional aluminum foil.

FIG. 1 is a bottom view of a cooking sheet according to the first embodiment of the present invention, and FIG. 2 is a plan view of the cooking sheet shown in FIG.

  With reference to these figures, the cooking sheet 1 has a rectangular sheet shape in plan view, and includes a first aluminum foil 10 and a second aluminum foil 20. The first aluminum foil 10 and the second aluminum foil 20 are formed of a single aluminum foil. If comprised in this way, since the 1st aluminum foil 10 and the 2nd aluminum foil 20 will be integrated, usability will improve.

  The aluminum foil forming the first aluminum foil 10 and the second aluminum foil 20 is a 1N30 soft aluminum foil (11 μm thick) manufactured by a conventional method of two-sheet rolling. The roughness (Ra) of the rolling roll surface (shiny surface) is 0.12 μm, and the roughness (Ra) of the reverse surface (poppy surface) is 0.27 μm. The roughness (Ra) is a contact type surface roughness meter ("SURFCOM 1400D-12", manufactured by Tokyo Seimitsu Co., Ltd.) according to JIS B 0651, the center line average roughness (Ra) in the direction perpendicular to the rolling direction of the aluminum foil surface. It measured using.

  The first aluminum foil 10 has a side length of 220 mm which is a boundary with the second aluminum foil 20 and a side length which is perpendicular to the boundary with the second aluminum foil 20 is set to 260 mm, and can be folded in two. The one surface 11 (outer surface) is formed with a black colored layer 12 and has a higher heat absorption effect than the other surface 13 (inner surface), that is, the conventional colored aluminum foil for cooking shown in FIG. The configuration is the same as that of 70. For the sake of illustration, the colored layer 12 is expressed by light ink instead of black. The colored layer 12 is formed by a dry coating film of colored ink containing a polyamideimide resin and a black pigment.

  If comprised in this way, since the heat absorption effect of the one surface 11 (outer surface) will increase easily, formation of the 1st aluminum foil 10 will become easy. Further, since the colored layer 12 has high heat resistance and the generation of wrinkles is suppressed, the cooking sheet 1 is suitable for heating food.

The second aluminum foil 20 has a side length of 220 mm as a boundary with the first aluminum foil 10 and a side length orthogonal to the boundary with the first aluminum foil 10 set to 120 mm, and has a diameter of 7 mm. A total of 73 openings 21 are formed. The ratio of the area of the second aluminum foil 20 the total area of (120mm × 220mm = 26400mm ²⁾ at the opening 21 (3.5mm × 3.5mm × 3.14 × 73 = 2807.945mm 2) is 10.64 %. The second aluminum foil 20 is disposed so as to be sandwiched between the two folded first aluminum foils 10 by folding back to the first aluminum foil 10 side, and as will be described later, Food is placed between a part of the first aluminum foil 10. The effect by having comprised in this way is mentioned later.

In manufacturing the cooking sheet 1, first, a roll of the soft aluminum foil described above is prepared, and the colored layer 12 is formed in a portion corresponding to the formation range of the first aluminum foil 10 in the soft aluminum foil. The colored ink used for forming the colored layer 12 is a polyamide-imide resin solution (Toyobo Co., Ltd., “Vilomax”) 60 parts by weight of carbon pigment (Mitsubishi Chemical Corporation, product number “# 2400B”) 40. It was prepared by blending parts by weight. The colored layer 12 is formed by printing the colored layer 12 by gravure printing so that the above-described soft aluminum foil has a poppy surface as a printing surface and the amount of colored ink after drying is 1.1 g / m ² . The colored layer 12 was solid on the entire surface. After printing, the first aluminum foil 10 was obtained by drying at 150 ° C. for 10 seconds.

  Next, the soft aluminum foil in which the first aluminum foil 10 is formed is cut so as to cross from the first aluminum foil 10 to a portion where the first aluminum foil 10 is not formed, and the sheet-like soft sheet having a rectangular shape in plan view is cut. An aluminum foil is obtained.

  Finally, in a state where a plurality of sheet-shaped soft aluminum foils are stacked, an opening 21 is provided in a portion where the first aluminum foil 10 is not formed to obtain the second aluminum foil 20, and the manufacturing process of the cooking sheet 1 Exit.

  FIG. 3 is a schematic diagram showing a heating preparation process of the cooking sheet shown in FIG. 1, and is a diagram corresponding to FIG. 8 of a conventional colored aluminum foil for cooking, and FIG. 4 is shown in FIG. It is an end elevation of an IV-IV line, and is a figure corresponding to Drawing 9 of the conventional colored aluminum foil for cooking.

  First, referring to (1) of FIG. 3, in a plan view, the cooking sheet 1 is spread so that the other surface 13 of the first aluminum foil 10 appears, and the second aluminum foil 20 is attached to the first aluminum foil 10. The other side 13 is folded back to the center portion side.

  Next, with reference to (2) of FIG. 3, the foodstuff 80 (croquette) is mounted in the location in which the opening 21 of the upper surface 22 of the 2nd aluminum foil 20 was formed.

  Next, referring to (3) of FIG. 3, the first aluminum foil 10 is folded in half, and the portion of the first aluminum foil 10 where the food 80 is not placed is placed on the upper surface 81 of the food 80. Then, as shown in FIG. 4, the food 80 is placed between the upper surface 22 of the second aluminum foil 20 and a part of the first aluminum foil 10.

  In this state, the food 80 is put together with the cooking sheet 1 in an oven toaster and heated. Then, since the black colored layer 12 is formed on one surface 11 of the first aluminum foil 10, that is, the outer surface, heat is efficiently absorbed by the first aluminum foil 10, and the time required for warming the food 80 is shortened. Is done.

  Also, with this configuration, the oil 85 or juice generated from the food 80 comes out from the opening 21 to the lower surface 23 side of the second aluminum foil 20, that is, the first aluminum foil 10 side. No longer immersed in oil 85 or the like. As a result, the conduction of heat to the food 80 becomes difficult to be inhibited by the oil 85 or the like, and the unevenness of the warming of the food 80 is reduced. Moreover, the stickiness of the food 80 is suppressed, and the food texture of the food 80 after heating is improved. Furthermore, since the first aluminum foil 10 and the second aluminum foil 20 are formed of a single aluminum foil, the heat absorbed by the first aluminum foil 10 is transferred to the second aluminum foil 20 by heat conduction, and the second Since the temperature of the aluminum foil 20 rises, the lower surface 82 of the food 80 is easily warmed. That is, the temperature difference between the upper surface 81 and the lower surface 82 of the food 80 is reduced, and the unevenness of the warming of the food 80 is reduced.

  In the first embodiment described above, the first aluminum foil and the second aluminum foil are formed of one aluminum foil, but may be formed of different aluminum foils.

  In the first embodiment, a plurality of openings of the second aluminum foil are formed. However, it is sufficient that at least one opening is formed.

  Furthermore, in the first embodiment, the first aluminum foil has one surface (outer surface) on which a colored layer is formed. However, the first aluminum foil has a heat absorbing effect on the inner surface. What is necessary is just to give.

  Furthermore, although the colored layer is black in the first embodiment, other colors may be used as long as the heat absorption effect is enhanced.

  Furthermore, in the first embodiment described above, the colored layer has a solid shape on the entire surface. However, the colored layer may have a solid surface as a base and may have a part of the area (characters / symbols, etc.) on which the colored ink is not placed. Good.

  Furthermore, in the first embodiment described above, the colored layer is formed by a specific material and a specific method. However, if there is no problem in heating the food, it is formed by another material or other method. May be.

  Furthermore, in the first embodiment, the cooking sheet is used for heating food by an oven toaster, but the cooking sheet has the same effect as long as it is heated by radiant heat.

  Thus, the cooking sheet 1 is provided with the second aluminum foil 20 so that the unevenness of the warming of the food is reduced.

  An experiment was conducted to examine the degree of reduction in the unevenness of food warming.

First, in the experiment, Comparative Example 1 corresponding to a conventional aluminum foil, Comparative Example 2 corresponding to a conventional colored aluminum foil for cooking, and Example 1 corresponding to the first embodiment are prepared. About each sample obtained in this way, the food warming method was determined.
1. Experiment on how to warm food (1) Measurement conditions In the following products, etc., food is heated using each sample, and the surface temperature of the upper and lower surfaces of the heated food is measured.

  In heating the food, first, in Comparative Example 1, one of the half surfaces of Comparative Example 1, in Comparative Example 2, one of the other half surfaces, and in Example 1, the central portion of the other surface of the first aluminum foil. The food is placed on the upper surface of the second aluminum foil folded back to the side.

  Next, in Comparative Examples 1 and 2, the other half is covered with the portion of the first aluminum foil on which food is not placed in Example 1, and the heating preparation process is completed.

  Next, each sample that has undergone the heating preparation process is placed in the oven toaster together with the food, and heated at 1000 W for 3 minutes.

Finally, the surface temperature of the upper surface of the food after heating is first measured using a thermosensor, and immediately after the surface temperature of the upper surface is measured, the food is turned over to measure the surface temperature of the lower surface of the food.
Food: Commercial cooked croquette: Weight 105g, Size 100mm x 65mm x 12mm, Average temperature before heating 20 ° C
Room temperature: 20 ° C
Oven toaster: ET-VT22 (manufactured by ZOJIRUSHI CORP.)
Thermosensor: FSV-7000E (Apiste Co., Ltd.)
(2) Measurement criteria Calculate the average temperature of the upper surface temperature and the lower surface temperature of the food after heating, and calculate the temperature difference between the average temperature of the upper surface temperature and the lower surface temperature. calculate. The smaller the temperature difference, the less the warming unevenness is judged.

  The following table shows the determination results of each sample by the above experiment.

２．食品の温まり方に対する実験の測定結果
上記の表の「上面」、「下面」及び「温度差」の各々列を参照して、各試料の温まり方を比較した。

2. Measurement result of experiment on warming method of food With reference to each column of “upper surface”, “lower surface” and “temperature difference” in the above table, the warming method of each sample was compared.

  The following contents were found from the measurement results.

  Compared to Comparative Example 1, Comparative Example 2 and Example 1 have a large temperature rise in both the upper surface average temperature and the lower surface average temperature. This seems to be due to the fact that the heat absorption efficiency is increased by the colored layer and heat is easily transmitted to the food.

  Compared with Comparative Example 2, Example 1 has a large increase in the average temperature of the lower surface, and the temperature difference between the average temperature of the upper surface and the average temperature of the lower surface is small. This seems to be due to the fact that the oil produced from the food does not soak the lower surface of the food by the second aluminum foil having the opening.

Incidentally, the temperature difference in Comparative Example 2 is larger than that in Comparative Example 1. This is because the temperature difference between the average temperature of the upper surface and the average temperature of the lower surface, that is, the unevenness of warming is increased in proportion to the rate of temperature increase. Seem.
3. Summary With reference to Table 1 and the measurement results, Comparative Example 2 in which the colored layer is formed has a larger unevenness of warming than Comparative Example 1 in which the colored layer is not formed. However, Example 1 having the first aluminum foil in which the colored layer is formed as in Comparative Example 2 has less warming unevenness than both Comparative Example 1 and Comparative Example 2.

  From the above, it can be said that the presence or absence of the second aluminum foil is an element that greatly affects the unevenness of the food.

DESCRIPTION OF SYMBOLS 1 ... Cooking sheet 10 ... 1st aluminum foil 11 ... One side 12 ... Colored layer 13 ... Other side 20 ... 2nd aluminum foil 21 ... Opening 22 ... Upper surface In addition, the same code | symbol in each figure shows the same or an equivalent part.

Claims (4)

A cooking sheet used for heating food by radiant heat,
A first aluminum foil that can be folded in two and has an outer surface with a high heat absorption effect on the inner surface;
A second aluminum foil installed so as to be sandwiched between the first aluminum foil folded in half and having at least one opening formed thereon;
A cooking sheet in which food is placed between an upper surface of a second aluminum foil and a part of the first aluminum foil.   The cooking sheet according to claim 1, wherein the first aluminum foil and the second aluminum foil are formed of a single aluminum foil.   The cooking sheet according to claim 1, wherein a black colored layer is formed on the outer surface.   The said colored layer is a sheet | seat for cooking of Claim 3 formed of the dry coating film of the colored ink containing a polyamide-imide resin and a black pigment.

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