JPH10229848A - Seasoning sheet - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a seasoning sheet that makes seasoning of food such as meat and fish, etc., and preparation of, pickled vegetables easy and enhances the preservability of food while preventing the deterioration of the food, by integrating a seasoning material with a water absorbing sheet so that the seasoning material oozes out to the surface of the water absorbing sheet. SOLUTION: For example, two sheets are mutually superposed, one is adopted as the water absorbing sheet, the other is adopted as water-proof sheet and the seasoning material is sandwiched between them. The seasoning material is provided so as to ooze out to the surface of the water absorbing sheet and, then, the target seasoning sheet is obtained.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention is to provide a means for preserving and preserving the freshness of food and a means for seasoning simultaneously and easily.

[0002]

2. Description of the Related Art Conventionally, for example, when seasoning or preserving fresh fish at home, sprinkle salt on the fish, invert it, repeat the same process twice, put it on a plate, wrap it and put it in a refrigerator etc. I was In addition, there are two main methods for making pickles: a method of adding salt to vegetables and weighing the vegetables, and a method of immersing the vegetables in a bran bed, a koji bed, a miso bed, or the like. At the time of eating, a method has been adopted in which vegetables taken out from the floor are usually washed once, cut appropriately, and served on a dining table. Also, to season the raw meat, sprinkle the salt, pepper, etc. in the same way as the fish, flipping it upside down, sprinkling it,
She was placed on a plate to catch the exuding water, wrapped, and refrigerated.

[0003] Further, as a method of preserving and processing food, various prior applications have been made regarding a sheet for dehydrating food. All of them have the same purpose only to extract water from food, and then the flavoring means is completely different.For example, a water absorbent is enclosed in a semi-permeable membrane to reduce the difference in osmotic pressure. Utilization and measures to unilaterally transfer the water content of fish meat etc.
"Semi-permeable membrane contact dewatering sheet" or 5-30
625 "contact dewatering sheet" and the like. In order to maintain the freshness of food, means for absorbing excess moisture is provided integrally with a storage box or tray.
-6786 "Freshness preserving sheet" or Shokai Sho 62-
202183 "Sheet of freshness", Shokai 63-123
483 "flavor preservation package".

[0004]

According to the above-described method, cooking is performed by providing storage means for home use or business use, or performing subsequent seasoning means. Means, flavoring means, moisture receiving means, covering means, etc. are individually required, and for pickles, separate means of taking out and washing must be taken. As a result, umami components flowed out, and a situation in which the taste was reduced was inevitable. Cooking,
Although these measures are taken as a matter of course, the fact is that these methods are cumbersome, so that the use of ready-made ingredients has increased, and the number of home-cooked dishes that meet the tastes of the family has been gradually reduced. In addition, it takes overnight to extract only water with a commercially available dehydration sheet,
If the seasoning means is to be taken anew, there is a concern that cooking may be left unattended. Therefore, the present invention was invented for the purpose of helping anyone to easily prepare traditional home cooking by rationalizing labor and streamlining organization.

[0005]

Means for Solving the Problems A seasoning material mainly comprising a salt is integrally provided on a water-absorbing and porous sheet surface by coating, polymerization, immersion, etc., and the sheet has a water-absorbing property. Although water moves from the food material in the sheet direction, it covers not the semipermeable membrane but the surface of the food material.
The seasoning material integrated with the sheet moves in the direction of the food material.

As a method of providing a seasoning material, a method of providing the seasoning material surface on one side of a sheet in an applied state, a method of immersing the entire surface in a dry state, and a method of seasoning between two sheets are provided. There is a method in which the material is sandwiched, and the whole is hermetically sealed without being wet. As the type of seasoning material, those mainly containing salt and containing spicy components such as pepper and pepper, and a mixture of spices such as various herbs for imparting aroma, and further, fermentation to the seasoning material A method of mixing and providing pickled ingredients such as bran pickled ingredients, koji pickled ingredients, and miso pickled ingredients utilizing the properties. Still further, powder or liquid vinegar can be used. In addition to the above tasting ingredients, such as mixing and using umami ingredients such as kelp, bonito, shiitake mushrooms, etc., when used for seasoning meat, it decomposes meat proteins and softens meat quality. There is a method in which the enzyme is integrated with the sheet. Further, since the sheet needs to absorb water, a waterproof means is provided on one side when the sucked moisture is not allowed to escape to the outside.

[0007]

According to the method of use of the present invention, depending on the type of food material,
They are roughly divided into these three groups, such as seasoning of fish, seasoning of meat, and pickling vegetables. In any case, the ingredients are simply wrapped in the seasoning sheet of the present invention without any gaps, and the necessary time is simply kept individually in the refrigerator. By eliminating the contact surface between food and air, preventing oxidation and maintaining freshness,
It has the feature that seasoning and moisture adjustment can be done simultaneously without any hands. In terms of preserving freshness, a further characteristic of the present invention is that when meat and fish are frozen and preserved while being seasoned, the raw meat and raw fish are clearly more tasting than the raw meat and raw fish that are stored in a plastic bag. And get excellent results. In addition, when eating, defrosting and cooking with a seasoning sheet in a microwave oven, there is an action of preventing meat shrinkage, it does not become hard, it keeps a fluffy state, and the finished state after cooking and heating is large There is a difference. In addition, as a positive means of softening meat quality, the protein of the meat is softened by providing the protease with the seasoning at the same time as the seasoning, so that a good meat texture can be obtained.

[0008] When eating, those frozen and preserved by the above method, and other refrigerated preserved,
It can be taken out and used as it is, without the need for cleaning and not to stain your hands. Simultaneously with the action of the sheet extracting water moderately, the surface is surrounded by the moisture exuded from the food material, so that the sheet does not dry and does not impair the original flavor of the food and can prevent the deterioration of the taste. Seasoning can be adjusted, and when it is necessary to add a seasoning, the ingredients can be seasoned in advance and covered with a sheet to suit individual tastes. or,
It is suitable for small quantities and is easy to use for nuclear families and single people.

[0009]

BEST MODE FOR CARRYING OUT THE INVENTION The sheet material used for the seasoning sheet of the present invention has safety that is possible as food packaging,
A material that has water absorbency and does not dissolve when containing water, for example, a strong and flexible paper made of pulp, a safe nonwoven fabric, a sponge-like sheet, or the like is preferable. As a way of preventing food moisture from leaking out through the sheet, the outside of the sheet can be covered with a tarpaulin.

[0010] The types of flavors to be provided on the sheet are mainly salt, salt alone, soy sauce, plum vinegar, as well as pepper, pepper, mustard, curry powder, other herbs,
In addition, bran, sake lees, miso and the like utilizing fermentability, further, as umami components, kelp, bonito, boiled and the like, as a means to soften the meat, protease-containing substances, that is, for example, kiwi fruit, Pineapple and other papaya enzymes in powder form are used together with the sheet. The body is
Both the dry state and the wet state including the seasoning material and the sheet can be performed. In the case of the wet state, the package is hermetically sealed to prevent drying.

[0011] The following describes how to use the main ingredients. First, in the case of fish, if it is used for preparing vinegar or other means for preparing vinegar, or for preparing salt for grilling or drying, use a sheet containing only salt to tighten the fish with salt and reduce the water content of the fish. Moderately extracting can be performed at the same time. The fish can be used in any of the following manners: one fish, one grated fish, three grated fish, and a soybean. The fish is simply wrapped in the seasoning sheet of the present invention without leaving any space, and is then put in a refrigerator for a seasoning time suitable for the ingredients.

[0012] Next, in the case of pickling in miso or pickles, etc., it is wrapped in a seasoning sheet provided with miso or sake lees. If desired, the taste can be adjusted by adding seasonings to the ingredients in advance.

In the case of meat, the method is substantially the same as that in the case of utilizing the above-mentioned fish. If a special flavor is required, sprinkle the desired spices or the like on the meat in advance, wrap it in a seasoning sheet mainly composed of salt and pepper, and leave it in a refrigerator until it is properly seasoned. If you want to soften hard meat, wrap it in a sheet to which proteolytic substances have been added and leave it for at least 30 minutes before cooking.

Next, the pickle sheet of the present invention will be described. Conventional vegetable pickles can be broadly classified into those that are eaten immediately after being mixed in with the taste, like pickling overnight, and those that are matured and eaten using fermentation. And the long maturation time to completion, it has been severely shunned in recent years, and the purchase of ready-made pickles has become more common. However, according to the present invention, pickles utilizing the fermentation can be easily prepared.

The following absorbent means can be provided for pickles on the water-absorbent sheet. The main ingredients are rice bran, koji, sake lees, miso, etc., which utilize fermentability, and those whose taste is adjusted with salt, pepper, kelp, egg shell, garlic, etc. are used. The method of adhering to the sheets is, for example, a state in which the seasoning material is sandwiched between two sheets, or a state in which a plurality of bag-like gaps are provided between the two sheets and the seasoning material is stored therein. The point is to avoid putting materials that stain vegetables directly on the surface. This is because the feature of the present invention is to provide an operation of wrapping foods without soiling the hands and providing the table to the table without the need for washing after seasoning.

When a sheet provided with these flavoring means is used, desired vegetables, for example, cucumber, radish, carrot, turnip, eggplant, etc., which are widely preferred as pickle materials, are washed, Cut to the size to be served on the table, wrap it in the desired pickle sheet, squeeze tightly from the surroundings to eliminate gaps, allow salt to blend in, and allow time appropriate for the food. If you pickle salt or bran, etc., you can eat half a day, miso pickles, pickles, koji pickles, etc. for one day. You can eat only the amount you eat, then wrap it as it is. Preservation can be performed while preventing deterioration. There is no trouble such as washing and chopping at the time of eating, and a decrease in taste can be prevented.

[0017]

As is clear from the above description, the method of use is very simple, can be used by anyone, and pickles that have been cumbersome to make by hand can be extremely easily used. It can be used without worrying about the adverse effects of food additives. Also, for example,
When going out for picnics, bring the pre-soaked thing as it is, take it out when you eat it, use it, wash it, chop it, there is a surprising difference in umami compared to traditional pickled vegetables that are time-consuming . In addition, even in the case of fish and meat, not only can the mellow taste and improvement of mouthfeel be obtained by the synergistic effect of seasoning and moderate moisture adjustment, the action of softening meat quality, etc.
Since the air and the food do not come into contact with each other, there is a great effect that storage stability is improved. , And these sheets
In the case of sheets such as bran, lees, miso, etc., it can be used repeatedly several times, and seasoned sheets mainly made of salt are very inexpensive, disposable, and extremely excellent in hygiene. Also, in the past, the pickle container was also large, and the storage place required a specific place such as a cool and dark place, but by using the present invention, it can be stored compactly in a refrigerator, so the difference in housing circumstances It can be used regardless. A seasoning sheet having various effects as described above.

 ──────────────────────────────────────────────────続 き Continuation of the front page (72) Inventor Tomoko Shimizu 7-17-7 Shimazaki, Kumamoto City, Kumamoto Prefecture (72) Inventor Midori Wada 574-1 Suya, Nishigoshi-cho, Kikuchi-gun, Kumamoto Prefecture

Claims (11)

[Claims] 1. A seasoning material is integrated with a water-absorbent sheet,
A seasoning sheet provided so that a seasoning material is exuded on the surface of the water absorbent sheet. 2. A seasoning sheet wherein two water-absorbent sheets are polymerized, a seasoning material is sandwiched therebetween, and the seasoning material is provided so as to ooze onto the surface of the water-absorbent sheet. 3. The two sheets are polymerized, one sheet is used as a water-absorbing sheet, the other sheet is used as a waterproof sheet, and a seasoning material is sandwiched between the sheets, and the seasoning material oozes on the surface of the water-absorbing sheet. A seasoning sheet characterized by being provided so that 4. A seasoning sheet, wherein a salt is integrated with the water-absorbent sheet, and the salt is provided so as to exude to the surface of the water-absorbent sheet. 5. A seasoning sheet wherein a salt and a spice are integrated into a water-absorbent sheet, and a salt and a spice component are provided on the surface of the water-absorbent sheet so as to exude. 6. A seasoning sheet wherein a pickle material utilizing salt and fermentability is integrated with a water-absorbent sheet, and a salt and pickle material components are provided on the surface of the water-absorbent sheet so as to exude. 7. A seasoning sheet wherein a salt and an umami component are integrated into a water-absorbent sheet, and the salt and umami component are provided on the surface of the water-absorbent sheet so as to exude. 8. A seasoning sheet wherein a salt and a protease-containing substance are integrated into a water-absorbent sheet, and a salt and a protease are exuded on the surface of the water-absorbent sheet. 9. A seasoning sheet comprising a seasoning material applied on the surface of a water-absorbent sheet and dried. 10. A seasoning sheet wherein a seasoning material is immersed in the entire water-absorbent sheet and dried. 11. A seasoning sheet wherein a seasoning material is provided in a wet state on the water-absorbent sheet.