Conditioning liquid absorbent

Abstract

This invention provides a cooking liquid absorbent that can absorb cooking by-product liquids while suppressing a decrease in liquid absorption efficiency, and can be easily collected without damaging the food ingredients. [Solution] The cooking liquid absorbent 1 is spherical and has an absorbent layer 12 on the inside and a heat-resistant layer 11 on the outside. The heat-resistant layer 11 is porous and allows cooking by-liquids to pass through. The absorbent layer 12 is mainly composed of cellulose and absorbs cooking by-liquids.

Description

Technical Field

[0001] The present invention relates to a cooking absorbent for absorbing a liquid containing moisture, oil, ash juice, etc. released from food ingredients during cooking such as frying, and adjusting the cooking state.

Background Art

[0002] Conventionally, in home cooking, frying cooking such as spreading oil in a frying pan and frying food ingredients has been performed. In such frying cooking, it may be difficult to sufficiently evaporate the moisture released from the food ingredients even when the desired frying state is achieved with the heat of household cooking appliances. Also, the oil adhering to the food ingredients may be washed away and become easily detached. Furthermore, depending on the food ingredients, a large amount of ash juice may flow out from the food ingredients. Therefore, the finished product may have a lot of cooking by - product liquid remaining.

[0003] As a technology to solve this problem, a technology of a cooking absorbent made of a cellulose sponge having absorbency has been disclosed (for example, refer to Patent Document 1). According to this configuration, it is possible to put a cooking absorbent having heat resistance into a frying pan and absorb a liquid (hereinafter referred to as "cooking by - product liquid") containing moisture, oil, ash juice, etc. released from food ingredients. As a result, it is possible to finish frying cooking in a relatively good state.

[0004] Also, as another technology, a technology of a cooking absorbent composed of cotton made of a cellulose material having absorbency and a tea - bag paper for coating that surrounds the outer periphery of the cotton to form an outer layer part has been disclosed (for example, refer to Patent Document 2). According to this configuration, it is possible to put a cooking absorbent having heat resistance into a frying pan and fry it simultaneously with the food ingredients to absorb the cooking by - product liquid.

Prior Art Documents

Patent Documents

[0005]

Patent Document 1

[0006] However, although the technology disclosed in Patent Document 1 is capable of absorbing cooking by-product liquids, the cooking liquid absorbent is a roughly rectangular block of cellulose sponge, which lacks mobility in the frying pan, resulting in only certain surfaces always being in contact with the bottom surface. Therefore, the absorption area becomes uneven, and there is a risk that the absorption efficiency will decrease prematurely due to localized saturation. In addition, when removing the cooking liquid absorbent after cooking, the cellulose sponge may lose strength due to liquid absorption and crumble, potentially mixing with the food.

[0007] Furthermore, while the technology disclosed in Patent Document 2 can suppress the outflow of the absorbent layer because it is covered with tea bag paper, the overall shape is roughly rectangular, making it difficult to roll around in the frying pan and prone to fixing its contact position, which may reduce the absorbent efficiency. In addition, when moving or removing the cooking absorbent during cooking, the corners of the rectangular shape may come into contact with the food and damage it.

[0008] This invention was made in view of the conventional situation described above. The purpose of this invention is to provide a cooking liquid absorbent that absorbs cooking by-product liquids while suppressing a decrease in liquid absorption efficiency, making it less likely to damage food ingredients, and facilitating recovery after cooking. Means for solving the problem and effects of the invention

[0009] According to the first aspect of the present invention, a disposable cooking liquid that is heated and cooked together with food ingredients can be configured to include a heat-resistant outer shell having a shape that allows it to roll when contacted from the outside, and having a plurality of holes that allow cooking by-liquids, which are liquids containing water, oil, or scum that have been separated from the food ingredients, to pass through, and a liquid-absorbing layer housed inside the heat-resistant outer shell and capable of absorbing the cooking by-liquids.

[0010] With the above configuration, the cooking liquid absorbent has a shape that allows it to roll when contacted from the outside, so it can roll freely within the frying pan and come into contact with the surrounding cooking by-products in all directions. Therefore, compared to a lumpy liquid absorbent whose contact position tends to be fixed, localized saturation due to deflection of the liquid absorbent surface can be suppressed, and the liquid absorbent efficiency can be improved.

[0011] Furthermore, the above configuration results in a two-layer structure consisting of an outer heat-resistant layer and an inner liquid-absorbing layer. Therefore, even if the liquid-absorbing layer breaks down during cooking, the heat-resistant layer prevents leakage to the outside. In addition, because the heat-resistant layer is porous, cooking by-liquids are guided through the heat-resistant layer to the liquid-absorbing layer, and a discharge channel for water vapor generated within the liquid-absorbing layer is also secured, thereby suppressing a decrease in liquid absorption efficiency.

[0012] Furthermore, according to the second aspect of the present invention, the heat-resistant layer can be configured to be spherical or ellipsoidal.

[0013] With the above configuration, the heat-resistant layer is spherical or ellipsoidal in shape, so there are no corners, making it less likely to damage food and easier to collect after cooking.

[0014] Furthermore, according to the third aspect of the present invention, the cooking liquid absorbent can be configured so that the heat-resistant layer is mainly composed of silicone rubber.

[0015] Due to the aforementioned configuration, the silicone rubber has water-repellent and oil-repellent properties, thereby suppressing backflow of liquid held in the inner liquid-absorbing layer. Furthermore, the elasticity of the silicone rubber prevents damage to food. In addition, since it is possible to use a type of silicone rubber material that meets the standards under the Food Sanitation Law (Ministry of Health and Welfare Notification No. 370), it can be used safely for applications that come into contact with food.

[0016] Furthermore, according to the fourth aspect of the present invention, the liquid-absorbing cooking device can be configured to include cellulose fibers, a heat-resistant binder, and a crosslinking agent.

[0017] The above configuration suppresses deterioration of the strength of the absorbent layer and peeling of cellulose fibers caused by the absorption of cooking by-products.

[0018] Furthermore, according to the fifth aspect of the present invention, the cooking liquid absorbent can be configured such that the diameter of the cooking liquid absorbent is 10 mm or more and 20 mm or less.

[0019] With the above configuration, since the diameter of the cooking liquid absorbent is 10 mm or more, it is possible to improve the insufficient amount of cooking by-product liquid absorbed and the poor recovery of the cooking liquid absorbent after cooking.

[0020] Furthermore, with the above configuration, since the diameter of the cooking liquid absorbent is 20 mm or less, the rolling performance of the cooking liquid absorbent can be improved, thereby suppressing localized liquid absorption saturation and improving liquid absorption efficiency. [Brief explanation of the drawing]

[0021] [Figure 1] This is a cross-sectional view of a cooking liquid absorbent according to one embodiment of the present invention. [Figure 2] This is a perspective view showing the state of use of a cooking liquid absorbent according to one embodiment of the present invention. [Modes for carrying out the invention]

[0022] Hereinafter, embodiments of the present invention will be described based on the drawings. However, the embodiments shown below are examples of a liquid absorbent for cooking for embodying the technical idea of the present invention, and the members shown in the claims for utility model registration are not limited to the members of the embodiments. In particular, dimensions, materials, shapes, relative arrangements, etc. of the components described in the embodiments are not intended to limit the scope of the present invention only to those, but are merely illustrative examples. Note that the sizes and positional relationships of the members shown in each drawing may be exaggerated for clarity of explanation. Further, in the following description, the same names and reference numerals indicate the same or equivalent members, and detailed descriptions will be omitted as appropriate. Furthermore, each element constituting the present invention may be configured such that a plurality of elements are constituted by the same member and one member serves as a plurality of elements, or conversely, the functions of one member may be shared by a plurality of members and realized. [Liquid absorbent for cooking]

[0023] The liquid absorbent 1 for cooking according to an embodiment to which the present invention is applied will be described with reference to FIG. 1. The liquid absorbent 1 for cooking is spherical, has a liquid absorption layer 12 inside, and has a two-layer structure in which the outside thereof is covered with a heat-resistant layer 11. Also, since the liquid absorbent 1 for cooking is spherical, it can move while rolling in a frying pan during cooking and can come into omnidirectional contact with the surrounding cooking by-product liquid E. Therefore, compared with a configuration in which the grounding position is likely to be fixed, local saturation due to deflection of the liquid absorption surface can be suppressed, and the liquid absorption efficiency can be improved. Further, since the liquid absorbent 1 for cooking has no corners, it is difficult to damage the food S. Hereinafter, each member will be described. <Heat-resistant layer>

[0024] The heat-resistant layer 11 is a spherical outer shell that covers the liquid-absorbing layer 12. The shell thickness is 0.3 mm to 1.5 mm and it is a porous material composed of a base portion 111 and a perforated portion 112. Because the heat-resistant layer 11 is porous, the cooking by-liquid E is guided through the heat-resistant layer 11 to the liquid-absorbing layer 12, and a discharge path for water vapor generated in the liquid-absorbing layer 12 is also secured, suppressing a decrease in liquid absorption efficiency. Furthermore, by making the shell thickness 0.3 mm or more, the shell strength can be maintained to withstand stirring, impact, and abrasion caused by cooking. Also, by making the thickness 1.5 mm or less, the flow path to the inner liquid-absorbing layer 12 is shortened, so that the start of liquid absorption is not delayed. Base section

[0025] The base portion 111 forms an outer shell covering the liquid-absorbing layer 12, and its main component is silicone rubber with added reinforcing fillers and pore-forming agents. Because the base portion 111 is made of silicone rubber, it is less likely to soften due to heat during cooking, such as stir-frying, and can maintain the outer shape of the heat-resistant layer 11. Therefore, the risk of the inner liquid-absorbing layer 12 being exposed is suppressed, and it is easy to recover. In addition, the elasticity of the silicone rubber prevents damage to food ingredients S. Furthermore, since a silicone rubber material that is permissible from a food hygiene perspective can be used, it can be used safely for applications that come into contact with food ingredients. Moreover, since silicone rubber has water-repellent and oil-repellent properties, it suppresses backflow of liquid held in the inner liquid-absorbing layer 12. 《Hole》

[0026] The pores 112 are holes in the base portion 111 for allowing cooking by-product liquid E to pass through. The pores 112 are formed by adding a pore-forming agent such as sodium chloride to the silicone rubber of the base portion 111. The pore diameter of the pores 112 is 50 μm or more and 500 μm or less, and the porosity is 30% or more and 70% or less. By setting the pore diameter to 50 μm or more, clogging by cooking by-product liquid E can be prevented, and by setting it to 500 μm or less, the risk of cracking and chipping of the base portion 111 due to stirring and impact during cooking can be reduced. Furthermore, by setting the porosity to 30% or more, a sufficient inlet for liquid absorption can be secured, thus ensuring a sufficient liquid absorption rate, and by setting the porosity to 70% or less, it can withstand the mechanical stress of stirring and impact during cooking.

[0027] The main component of the base portion 111 is silicone rubber, but it is not limited to this. For example, heat-resistant synthetic resins such as fluororubber, polyethylene terephthalate (PET), polyimide (PI), polyamide-imide (PAI), or polyphenylene sulfide (PPS) can be used. In addition, metal foil or metal mesh such as aluminum or stainless steel, or woven or nonwoven fabrics using inorganic fibers such as glass fiber or ceramic fiber can also be used. In particular, using an elastic material such as silicone rubber allows for smooth rolling while protecting the surface of the cookware. <Liquid absorption layer>

[0028] The liquid-absorbing layer 12 is mainly composed of cellulose and is housed inside the heat-resistant layer 11 to absorb cooking by-product liquids E. The liquid-absorbing layer 12 is composed of cellulose fibers, a heat-resistant binder, and a crosslinking agent.

[0029] The liquid-absorbing layer 12 contains a heat-resistant binder, which helps maintain its shape and suppresses deterioration of the strength of the liquid-absorbing layer 12 and peeling of the cellulose fibers caused by absorbing cooking by-product liquid E.

[0030] Furthermore, the inclusion of a crosslinking agent in the liquid-absorbing layer 12 improves its water resistance, thereby suppressing deterioration of the strength of the liquid-absorbing layer 12 and peeling of the cellulose fibers caused by absorbing cooking by-product liquids E.

[0031] Furthermore, as cellulose fibers, natural pulp, regenerated cellulose (such as rayon), or acetate can be used. In addition, natural fibers such as absorbent cotton, hemp, or wool, or superabsorbent polymers (SAP) may be mixed in with or substituted for these. [How to use cooking absorbent liquid]

[0032] Here, the method of using the cooking liquid absorbent 1 will be explained with reference to Figure 2. The cooking liquid absorbent 1 has a diameter of 10 mm or more and 20 mm or less. By making the diameter of the cooking liquid absorbent 1 10 mm or more, it is possible to improve the insufficient amount of cooking by-product liquid E absorbed and the poor recovery of the cooking liquid absorbent 1 after cooking. Furthermore, by making the diameter of the cooking liquid absorbent 1 20 mm or less, the rolling performance of the cooking liquid absorbent 1 is improved, which suppresses localized liquid absorption saturation and improves liquid absorption efficiency.

[0033] For stir-frying in frying pan F, use cooking absorbent liquid 1 according to the following procedure. (1) Preheat frying pan F and add oil. (2) Once the oil is heated, add several pieces of cooking absorbent liquid 1 in advance to reduce oil splattering and to quickly absorb excess oil. (3) Add ingredient S and start stir-frying. (4) When the cooking by-product liquid E begins to accumulate, add several additional cooking absorbent liquids 1 as needed. (5) Move the cooking absorbent liquid 1 to the vicinity of the cooking by-product liquid E. (6) Occasionally, gently roll the cooking liquid absorbent 1 to change the contact surface so that the liquid absorption capacity of the liquid absorbent layer 12 does not become saturated, and guide it to the place where the cooking by-product liquid E accumulates. (7) Just before adding the seasoning liquid, temporarily move the cooking absorbent liquid 1 to the edge of the frying pan F to prevent a decrease in flavor due to absorption by the seasoning liquid. (8) Immediately after turning off the heat, collect the cooking absorbent liquid 1 with tongs or chopsticks. (9) Discard the cooking absorbent liquid 1. [Embodiment of the liquid-absorbing layer]

[0034] The composition of the absorbent layer 12 when both oil and water are to be absorbed is shown in Example 1 below. The composition of the absorbent layer 12 when oil absorption is to be prioritized is shown in Example 2 below. Furthermore, the composition of the absorbent layer 12 when water absorption is to be prioritized is shown in Example 3 below. <Example 1: Composition of the absorbent layer 12 when both oil and water are to be absorbed> • Main component: Cellulose fiber 84% by weight • Heat-resistant binder: PVA (polyvinyl alcohol) 10% by weight • Inorganic filler (shape retention and heat reinforcement): Silica 5% by weight • Crosslinking agent (wetting resistance): Citric acid 1% by weight <Example 2: Composition of the absorbent layer 12 when prioritizing oil absorption> • Main component: Cellulose fiber 79% by weight • Heat-resistant binder: PVA (polyvinyl alcohol) 10% by weight • Lipophilic agent: Rosin 5% by weight • Inorganic filler (shape retention and heat reinforcement): Silica 5% by weight • Crosslinking agent (wetting resistance): Citric acid 1% by weight <Example 3: Composition of the absorbent layer 12 when prioritizing moisture absorption> • Main component: Cellulose fiber 79% by weight • Heat-resistant binder: PVA (polyvinyl alcohol) 10% by weight • Moisture-retaining polymer: CMC (carboxymethylcellulose) 5% by weight • Inorganic filler (shape retention and heat reinforcement): Silica 5% by weight • Crosslinking agent (wetting resistance): Citric acid 1% by weight [Explanation of symbols]

[0035] 1…Liquid absorbent for cooking 11...Heat-resistant layer; 111...Base part; 112...Hole part 12…Liquid absorption layer S…Ingredients E…Cooking by-product liquid F... Frying pan

Claims

1. A disposable cooking absorbent that is heated together with food ingredients, A heat-resistant layer, which is an outer shell having a shape that allows it to roll when contacted from the outside, and has multiple holes that allow cooking by-product liquids, which are liquids containing water, oil, or scum that have been separated from the food ingredients, to pass through, A liquid-absorbing layer housed inside the heat-resistant layer and capable of absorbing the cooking by-product liquid, A cooking liquid absorbent equipped with a liquid absorbent.

2. A cooking liquid absorbent according to claim 1, The heat-resistant layer is characterized by being spherical or ellipsoidal in shape, and is a cooking liquid absorbent.

3. A cooking liquid absorbent according to claim 2, The heat-resistant layer is characterized by having silicone rubber as its main component, making it a cooking liquid absorbent.

4. A cooking liquid absorbent according to claim 2 or claim 3, The aforementioned liquid-absorbing layer is characterized by containing cellulose fibers, a heat-resistant binder, and a crosslinking agent, making it a cooking liquid absorbent.

5. A cooking liquid absorbent according to claim 4, A cooking absorbent characterized in that the diameter of the cooking absorbent is 10 mm or more and 20 mm or less.

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