JPH04129509A - Simple steaming bag - Google Patents

Abstract

PURPOSE:To obtain a simple steaming bag for the delicious taste after immediate steaming in simple manner free from failure by attaching a regenerated cellulosic film which is formed through coagulation regeneration and a paper sheet through an adhesive layer and forming a porous sheet having fine holes and forming a bag shape, setting the paper surface inside. CONSTITUTION:A simple steaming bag 1 is equipped with the front and rear members 2 and 3 which are opposed each other in the longitudinal direction, and the left and right edges and lower edges of these members 2 and 3 are connected and closed each other, and an opened part 4 is formed in the upper part of the bag 1. The front and rear members 2 and 3 and a cover member 5 are formed into a bag shape by forming an obverse side from the regenerated cellulosic film which is the product through the coagulation regeneration of the paper pulp in viscose form, attaching the obverse side with a paper sheet 7 through an adhesive layer 15, and forming a porous sheet having fine holes. When a cooked article 8 is set in the bag 1 and steamed, the cooked article 8 is steamed by the hot steam which is generated from the hot water 10 in a pan container 9 and passes through the fine holes 14 on the outside of the bag 1. Accordingly, the cooked article 8 in the bag 1 is steamed and heated sufficiently, and the steaming unevenness is eliminated.

Description

DETAILED DESCRIPTION OF THE INVENTION Field of Industrial Application This invention relates to a simple steaming bag for use in steaming steamed foods such as Chinese steamed buns, shumai, gitsuza, steamed chicken, steamed pork, sekihan, and chawan mushi. It is something.

Prior Art As mentioned above, there was no steamer as a tool for steaming food.

Furthermore, bags called retort pouches could not be used for steam cooking.

Furthermore, the technology for steaming food using bags was developed in 1983.
There is No.-117382.

Problems to be Solved by the Invention However, it cannot be said that every household owns a steamer, and cleaning and tidying up is troublesome.

In addition, there was a product according to Japanese Utility Model Application Publication No. 59-117382, but it is made of biaxially stretched porous polyethylene and is easily melted and damaged when it comes into contact with the metal wall of the pot container used, and is said to have poor thermal properties. Problems and When the food is cooled after heating has stopped, the inner wall of the bag does not absorb moisture, so there is a problem that dew drops are likely to fall or adhere to the food.

In addition, since it softens due to heat, when the internal pressure of the bag increases, it tends to stretch and cause the bag to break.

Furthermore, resin sheets such as polyethylene stretch easily and are difficult to open with fingers.

This invention was invented in view of the above-mentioned circumstances.
In addition to eliminating the above-mentioned drawbacks, this product can be used for both home and business purposes, and by storing the food to be cooked in the bag, throwing it into water, and boiling the water, the hot steam outside the bag is released into the micropores. We would like to provide a simple steaming bag at a low price that allows anyone to enjoy the deliciousness of freshly cooked food without making any mistakes, even without a special cooking device. It is something to do.

Means to solve the problem The characteristics of this method are to convert paper pulp into viscose,
This is a simple steaming bag in which a regenerated cellulose film that has been coagulated and regenerated is adhered to paper via an adhesive layer to form a perforated sheet with micropores, and formed into a bag shape with the paper surface facing inside.

For production The effects of the above configuration are as follows.

The procedure for placing the to-be-cooked item 8 in the bag 1 and steaming it is shown below. First, the to-be-cooked item 8 is immersed in hot water 10 in the pot container 9, and the pot container 9 is heated.

Then, the hot steam generated from the hot water 10 bonds the regenerated cellulose film 6 and the paper pulp 13 together.
The water enters through the fine pores 14 of the perforated sheet attached through the holes 5, and the food to be cooked 8 is heated and steamed.

The pressure of the air in the 10 cases of hot water, which is mainly due to the increase in hot steam generated one after another by boiling the water, is higher than the pressure of the air on the side of the bag l in which the food to be cooked 8 is stored.

Then, due to the pressure difference between the inside and outside of the bag 1, hot steam boils up from the outside of the bag 1, especially from the water side of the part of the bag 1 that is submerged in water, and increases, entering the inside of the bag 1 through the many micropores 14 of the bag 1. .

Then, the air that existed inside the bag 1 is expelled from above the bag 1 and replaced with hot steam, and the hot steam enters from the outside to the inside of the bag 1 until the pressure inside and outside the bag 1 reaches equilibrium. .

Hot water vapor enters from the outside to the inside of the bag 1 one after another until both the inside and outside of the bag 1 reach saturation temperature.

That is, hot water vapor enters both the inside and outside of the bag 1 until the saturated vapor pressure below the boiling point of water is reached and equilibrium is achieved.

Therefore, the food to be cooked 8 in the bag 1 is sufficiently steamed and heated, and there is no uneven steaming.

At this time, there is no liquid water in the bag, only hot steam.

After it has been sufficiently steamed, the pressure inside and outside the bag 1 will try to maintain equilibrium, and the inside of the bag 1 will not become wet or dry unilaterally, so as long as the water is heated, that is, the steam is supplied sufficiently. No matter how much time passes, the temperature and moisture content of the food to be cooked 8 can be maintained constant, and it will not become too hard or too wet due to overheating.

In addition, since the outer surface of the bag 1 is a regenerated cellulose film 6 made by converting pulp into viscose and coagulating and regenerating it, it is resistant to heat and can withstand temperatures of 19.
It can withstand temperatures around 0°C, and will not soften due to heat even if it touches the inner wall of a pot with an M9 capacity.

Note that the adhesive ii (adhesive) 15 that adheres the regenerated cellulose film 6 and the paper bulb 13 must not fill the diameters of the micropores 14 of the regenerated cellulose film 6.

In addition, since the paper pulp 13 of the bag 1 has a fiber structure of a paper valve, even if the inside of the bag 1 is cooled and condenses when the heating operation is finished and it is time to cool down, the paper valve inside the bag 1 1
3 and the food to be cooked 8 absorb moisture, and the inside of the bag 1 is prevented from becoming sticky.

In addition, since the regenerated cellulose film 6 and the paper pulp 13 are hydrophilic, even if the inner wall of the pot container 9 becomes somewhat hot, it absorbs and diffuses moisture, so that burns, deformation, and damage are less likely to occur due to the cooling effect.

Example Embodiments of the present invention will be described below with reference to the drawings.

In FIGS. 1 and 2, reference numeral 1 indicates a flat bag type (also referred to as a flannel type) steaming bag.

This bag 1 includes a front member 2 and a rear member 3 facing each other in the front and rear, and the left and right end edges and the lower edges of the front member 2 and the rear member 3 are connected to each other and closed, and the bag 1 is closed. An opening 4 is formed in the upper part.

A lid member 5 that closes this opening 4 is provided, and this lid member 5
When the opening 4 is closed, the lid member 5 is attached to the edge of the corresponding opening 4 with an adhesive layer (adhesive) 15, so that the bag 1 is sealed.

In the front member 2, the rear member 3 and the lid member 5 are made by converting a sheet of paper pulp into viscose, coagulating and regenerating a regenerated cellulose film 6 and paper 7 and pasting them together via an adhesive layer (adhesive) 15,
A perforated sheet with micro holes is formed into a bag shape, and the case where the food to be cooked 8 is placed in the bag l and steamed will be explained with reference to the drawing of FIG. Heat inside! ! 1
10 and is steamed by hot steam that passes through the micropores 14 on the outside of the bag l.

The pressure of the air in the 10 cases of hot water, which is mainly due to the increase in steam generated one after another by boiling the water, is higher than the pressure of the air on the side of the bag 1 that stores the food to be cooked 8.

Then, due to the pressure difference between the inside and outside of the bag 1, hot water vapor boils up from the outside of the bag 1, especially from the water side of the part of the bag 1 that is submerged in water, and enters the inside of the bag 1 through the numerous micropores 14 of the bag 1. Get into it.

Since hot water vapor will enter from the bottom of the bag 1, the air that was inside the bag 1 will be expelled from the top of the bag 1.
The hot steam will be replaced by hot steam, and the hot steam will enter from the outside to the inside of the bag 1 one after another until the pressure inside and outside the bag 1 reaches equilibrium, that is, until both the inside and outside of the bag 1 reach saturation temperature.

That is, hot water vapor enters both the inside and outside of the bag 1 until the saturated water vapor pressure below the boiling point of water is reached and equilibrium is reached.

After the water has been sufficiently steamed, the pressure inside and outside the bag will try to maintain equilibrium, and the inside of the bag will no longer become wet or dry unilaterally. As long as the food is cooked, the temperature and moisture of the food 8 can be maintained constant no matter how much time passes, and it will not become too hard or too wet due to overheating.

In addition, the adhesive for the bag 1 must have water resistance, I4 heat resistance, and strength, and must not melt in hot water and cause any strange odor or eluate to be transferred to the food to be cooked 8.

Experimental Example An experiment was conducted in which the food to be cooked 8 was steamed using the bag of the present invention (140 x 170 mm flat bag).

The pot container 9 is made of 18cr stainless steel and has an inner dimension of 29.
Using a 5cIa rectangular container of 6.4βΦ, a cassette type gas stove (1680kcal/h) was used as the heat source.
140g of Chinese steamed buns in 1 hot water (To be cooked 8
), put the bag 1 in it, covered it with the lid member 5, and tried heating it over medium heat.

When this was immersed in boiling hot water lO and boiled and heated for 15 minutes, the temperature of the center of the to-be-cooked item 8 rose to 65°C after 8 minutes.
The temperature reached 95°C after 12 minutes.

This 65°C is higher than the minimum temperature for pasteurization of 60°C, and it is determined that the food to be cooked 8 has been sufficiently sterilized.

When the food 8 was taken out after boiling for 15 minutes, it was found that the food 8 had increased in weight by 10 gr as a result of the steam from the hot water 10 entering the bag 1.

In addition, there were no hardened parts of the food to be cooked 8, there was no sticky surface, and the food was steamed evenly as a whole.

In addition, we compared those heated for 30 minutes and those heated for 15 minutes under the same conditions, but there was no difference at all from observation. An attempt was made to observe this, but the results were almost the same as those described above.

On the other hand, in order to compare with the experiment in the above example, as a conventional technique, the food to be cooked 8 was placed in a nylon bag and heated for 15 minutes under the same conditions as in the above experiment example, but the maximum temperature was 80°C.

In addition, there were parts that were hard and dry, and parts that were wet and sticky, and parts where water had accumulated inside the bag were observed. A decrease was measured.

In addition, the food did not have a sufficient heat sensation when eaten, and had a mixed feeling of dryness and stickiness.

When an experiment was conducted under the same conditions as above for a plastic film bag made by kneading and melting inorganic powder such as calcium carbonate to form a film and creating pores by stretching, the temperature of the food to be cooked 8 behaved in almost the same way. However, puddles of water in the bag 1 and stickiness on the bottom of the food 8 were observed, and some parts felt loose when eaten.

In addition, deformation and discoloration were observed in the part of the bag that had touched the metal part of the inner wall of the pot that was not submerged in water.

Although it is preferable to have a sealing means in the lid member 5 of the bag 1 of the present invention, good results were obtained even without it.

Effects of the Invention The present invention takes advantage of the characteristics of paper and bags as described below, and uses an inexpensive and highly convenient steaming bag that allows anyone to easily and without making mistakes without using special cooking utensils. To provide a cooking method for steaming food that allows you to enjoy the deliciousness of the food.

(1) Due to the silky and hygroscopic properties of the fibers, dew drops hardly fall or adhere to the food being cooked.

(2) You can use a pot instead of a steamer, so it can be cooked at any home.

(3) Since it is made of paper and regenerated cellulose film, it is heat resistant and will not easily melt and break even if it comes into contact with a metal wall such as a pot container.

14+ There is almost no softening due to heat, so there is almost no chance of stretching and bag breakage.

(5) Since it is made of paper, it has almost no stretchability and can be easily opened with fingers.

(As it is a composite material made by laminating 611JE and regenerated cellulose film, there are fewer problems with degradability and incineration, and it is also inexpensive, making it easy to dispose of, and there is no need to worry about cleaning or putting it away like with a steamer.) .

(71 If the plow size is set to 0.4 μm or less, the minimum diameter of common bacteria is 0.5 μm or more, so it is possible to prevent bacteria from entering.

(8) By incorporating antibacterial metals such as silver and copper into paper, it is possible to prevent the adhesion and propagation of bacteria.

Since the bag is made of paper, the extract of the food that has been steamed and heated and washed with hot steam can be stored in the bag without leaking out like in a steamer.

(9) Since the bag is made of paper, the extract of the food that has been steamed and heated and washed with hot steam can be retained in the bag without leaking out unlike in a steamer.

(10) Due to the hot steam, the scum and excess oil and fat from the food that has been washed away adheres to the paper surface of the inner wall of the bag, reducing the chance of re-adhesion to the food, making the food delicious. Become.

(11) After the food is sealed in the bag and cooked, the bag can be opened easily by peeling it off from the adhesive part, since the paper fiber layer and the adhesive layer are easily peeled off.

(12) Since there is no risk of heating the food for an excessive period of time, causing the food to become hard or too wet, the allowable range of cooking time can be widened.

(13) Since it is lightweight and has a small volume, it does not interfere with portability and is useful as a simple steaming bag for camping, etc.

[Brief explanation of the drawing]

Figure 1 is a front view of a simple steaming bag. FIG. 2 is a central vertical sectional view of FIG. 1. Figure 3 is a front view of the simple steaming bag when it is filled with grains. FIG. 4 is a central vertical sectional view of FIG. 3. FIG. 5 is a front vertical cross-sectional view showing an example of the steaming cooking method during steaming. FIG. 6 is a front view of the simple steaming bag of the present invention covered with a film. FIG. 7 is a perspective view of a simple steaming bag with a square bottom. FIG. 8 is an enlarged cross-sectional view of the material of the simple steaming bag. 1-11 bag, 2-front member, 3-rear member, 4-opening, 5-Mu material, 6--regenerated cellulose film, 7
-Paper, 8-To be cooked, 9=-Pot container, l〇-Boiling water, 11...Inner wall of pot container, 12-Outer bag, 13-Paper pulp, 14-Minor pores, 15...Adhesive layer ( glue). Patent applicant NEXTA Co., Ltd. 1F, Figure 5

Claims (1)

[Claims] 1. A regenerated cellulose film made by converting paper pulp into viscose and coagulating and regenerating is attached to paper via an adhesive layer to form a perforated sheet with micropores, and the paper is turned into a bag-like film with the paper side inside. A simple steaming bag characterized by being formed.