JP2000037171A - Spice-containing sheet - Google Patents

Abstract

(57) [Summary] [Problem] Spices such as salt and spices are uniformly and appropriately applied to ingredients in preparation and cooking scenes, so that professional taste can be enjoyed at home, and moisture and acne derived from ingredients can be enjoyed. Provided is a spice-containing sheet capable of imparting a flavor to a food material while efficiently removing the same, and further improving the storage stability of the sheet to prevent deterioration of spice quality. The spice-containing sheet has a density of 0.01.
^{g / cm 3 ~3.0g / cm 3} ( preferably 0.01g /
cm ^{3 to} 1.0 g / cm ³ , more preferably 0.05 g
/ Cm ³ -1.0 g / cm ³ ) with spices supported on the fibrous body. The fibrous body can be a fiber aggregate, a nonwoven fabric, or paper and / or a combination thereof.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a spice-containing sheet capable of appropriately and reliably applying spices to food.

[0002]

2. Description of the Related Art When cooking food, it is necessary to add various seasonings to adjust the taste. In particular, spices such as spices generally require skill to add evenly and appropriately to food ingredients, and it is usually difficult to make satisfactory cooking at home. Of course, it is very difficult for restaurants and restaurants to always add satisfactory spices. The most difficult thing in cooking is to remove excess water and oil, which is also difficult at home and in the kitchen.

[0003] Conventionally, regarding the seasoning of ham and sausage, etc., regarding the method of producing processed meat and fish meat food such as ham and sausage to which food materials such as spices have been coated and added, there has been described a method of producing granular or powdery food such as spices. A food material transfer sheet in which a material is adhered to a water-resistant substrate with an edible glue material has been proposed (WO95 / 24835).

[0004] However, the above-mentioned food material transfer sheet is intended for use in food processing.
It is a technology that simply transfers spices to ingredients,
It is not intended for use in cooking situations.

[0005] Further, there is a type in which a edible seasoning sheet containing a flavor component and a seasoning component in a pullulan formed into a film sheet is wrapped with food or laminated on the food (Japanese Patent Application Laid-Open No. 57-155975; Even if pullulan is made hardly soluble, it is inherently weak in humidity and causes a problem in storage stability.

[0006] Further, a viscous seasoning such as miso, sake lees or the like is applied between packaging materials and packaged to use as a seasoning application mount (Japanese Patent Application Laid-Open No. 3-148461). A seasoning sheet impregnated or coated (Japanese Unexamined Patent Publication No. Hei 3-259037) has been proposed.
Since the seasoning sticks to the food and increases the water content of the raw material, there is a problem that the texture deteriorates.

Further, there has been proposed a salt-processed sheet in which salt is uniformly dispersed and adhered to a water-absorbent fiber sheet, and the salt-processed sheet is intended to be brought into a constant temperature state by bringing the sheet into contact with food to salt-process marine products. (Japanese Patent Laid-Open No. 9-2990)
No. 18). However, in this salt-processed sheet, salt water is sprayed on the sheet by spraying or the like and dried, but after drying, the salt is merely in a sprayed state, and the salt falls off during storage and transportation. Problems arise.

[0008]

SUMMARY OF THE INVENTION The present invention has been made in view of the above-mentioned conventional problems, and is intended to provide a spice such as a salt or a spice to a foodstuff evenly and appropriately in a preparation or cooking scene. Can be enjoyed at home, and the flavor can be imparted to the ingredients while efficiently removing moisture and acne from the ingredients.Furthermore, the storage stability of the sheet is improved and the quality of the spices deteriorates. It is an object of the present invention to provide a spice-containing sheet capable of eliminating occurrence of cracks.

[0009]

The present invention has the following configuration to achieve the above object. The invention of claim 1 is
Density ^{0.01g / cm 3 ~3.0g / cm 3} ( preferably ^{0.01g / cm 3 ~1.0g / cm 3} , more preferably ^{0.05g / cm 3 ~1.0g / cm 3} ) of It is a spice-containing sheet in which spices are supported on a fibrous body. The fibrous body may be a fiber aggregate, a nonwoven fabric, or at least one of paper or a combination thereof. As described above, the density of the fibrous body is set to 0.01 g / cm ^{3 to} 3.0 g / cm ³ .
It was a cm ³ is in this density is less than 0.01 g / cm ³ inferior bearing of the supported amount of spices, also the density is more dense than 3.0 g / cm ^3, the fiber material becomes harder This is because the adhesion to food is reduced.

According to a second aspect of the present invention, the spice-containing sheet has a thickness of 10 mm or less (preferably 0.1 mm to 10 m).
m, more preferably 0.5 mm to 3.0 mm). That is, if the thickness is less than 0.1 mm, a sufficient water absorbing function cannot be obtained. Also, if this thickness is 1
This is because if the thickness is larger than 0 mm, the adhesiveness to food is reduced.

The water absorption of the fibrous body is 0.01 g / c.
m ² or more. That is, 0.01 g
If the ratio is less than / cm ^2, it is considered that the replacement of spices with the moisture of food is inferior, and there is a possibility that good flavoring may not be achieved. In the measurement of the water absorption, the sheet is immersed in distilled water at 25 ° C. for 3 minutes, and the sheet is suspended for 1 minute and drained. Thereafter, the weight increase of the sheet is measured, and the amount of water supply per unit area can be obtained.

[0012]

Embodiments of the present invention will be described below in detail with reference to the drawings. The spice-containing sheet according to the embodiment has a density of 0.01 g / cm ^{3 to} 3.0 g / cm ^3.
(Preferably ^{0.01g / cm 3 ~1.0g / cm 3} , more preferably ^{0.05g / cm 3 ~1.0g / cm 3} )
A fiber sheet obtained by supporting spices as a food seasoning on at least one or a combination of a fiber aggregate, a nonwoven fabric and paper, and drying the whole.

The configuration of the fibrous body according to the embodiment will be described. (I) The following structure can be used as a water-absorbing type fibrous body. Aggregate of pulp fibers or non-woven fabric. paper. An aggregate of hydrophilic fibers such as rayon, or a nonwoven fabric. A laminate obtained by combining the above-mentioned items. A slightly combined hydrophobic fiber (polypropylene (PP), polyethylene (PE), polyester).

(II) The following structure can be used as the oil absorbing type fibrous body. An aggregate of hydrophobic fibers (PP, PE, polyester),
Or non-woven fabric. Is slightly combined with hydrophilic fibers such as rayon.

(III) As a dual-purpose fiber body,
The following configuration can be used. Any combination of (e.g., for removing an accelerator).

The characteristics of the spice-carrying sheet will be described. During storage, the sheet carrying the spice is dry, and no microorganisms propagate for a long period of time, and the flavor does not deteriorate. Further, at the time of use, since the food absorbs moisture and is replaced with spice, the flavoring property is good. Further, even in stewed dishes, food-derived acne can be efficiently adsorbed.

The viscosity of the glue material (adjustable glue material) used for supporting the spices on the sheet is preferably 10 to 50,000 cp, and more preferably 100 to 10000 cp, regardless of the type of the glue material. That is,
If it is less than 10 cp, the spices to be supported will fall off,
Also, if it exceeds 50,000 cp, it is considered that the workability of coating and spraying may be significantly reduced.

Examples of the paste material used include various starches: corn, potato, wheat, rice, tapioca (the above and processed starch), flour, rice flour, high molecular polysaccharides: guar, xanthan, tragacanth, paste: alginic acid Sodium, propylene glycol alginate, casein (including Na), methylcellulose, CM
C, at least one of sodium polyacrylate, sodium starch phosphate, and sodium starch glycolate, or a combination thereof.

The amount of the spice carried on the fibrous body is as follows:
0.00001 g / cm ^{2 to} 0.1 g / cm ² is preferable, and among them, 0.00005 g / cm ^{2 to} 0.01 g
/ Cm ² is more preferable. That is, 0.00001 g
/ Cm ² less than the spice flavor is not sufficiently exhibited,
In addition, the functions of spices such as scenting, smell removal and antioxidation may not be exhibited. Also, 0.1
If the amount is more than g / cm ^2, the flavor of the spice may be too strong and the use of a seasoning sheet for food may not be suitable.

The spices used include black pepper, white pepper, pepper, cumin, cardamom, coriander, nutmeg, turmeric, ginger, onion, garlic, octagon, fennel, basil, parsley, oregano, thyme, rosemary, Mace, sage, marjoram, mint, dill weed, dill seed, anise, caraway, cinnamon, chives, mustard, paprika, clove, pepper, celery, allspice, horseradish, pepper, savory, lavender, jasmine, bailebs and In addition to these mixes (including curry), there are hickory, cherry tree and walnut tree for smoke. The above spices adjusted to a shape of 1 cm or less (all holes, powders, rough cuts, etc.) can be used.

In addition, an object to be carried other than spices can be carried on the sheet. That is, as a carrier to be supported, one or more spices or one or more spices + various seasonings (salts, sodium glutamate sodium and other umami seasonings, powdered soy sauce, powdered sake / miso, powdered meat, powdered vinegar, Meat extract, powdered vegetable, vegetable extract, and other oil spices).

A method for supporting spices on a sheet will be described. Basically, usually, various paste materials are dissolved in water or another solvent, and then spices are carried according to the following method. After applying / spraying the glue material to the fibrous body, spices are sprinkled and dried to carry the spices. After spices are sprinkled on the fibrous body, a paste material is applied / sprayed and dried to carry spices. After the spices are dispersed in the glue material, the spices are carried by applying / spraying on the fibrous body, or penetrating into the fibrous body, and then drying. In addition, as a drying method in the above-mentioned method, a method of passing through a high-temperature dryer that does not deteriorate spices, a method of passing between hot rolls, or the like can be adopted.

Here, as for the balance between the paste material and the spice, the amount (weight) of the dry paste material does not exceed the amount of the spice + the other powdered seasonings irrespective of the kind of the paste material, that is, 1: 1.
The following is preferable. Therefore, according to the embodiment, the spice does not fall off during storage due to the use of the glue material. In addition, since spices are present on the surface of the fibrous body, the spices are brought into direct contact with the cooking material, and quickly transfer to the material. Furthermore, since it is supported on the fibrous body itself such as a nonwoven fabric, a fiber aggregate, or paper, the production can be simplified. Examples of the shape of the spice-carrying sheet include a circular (drilling sheet), a square / rectangular sheet, a tubular bag capable of containing food such as fish and meat, or a lead cooking paper (trade name). A roll shape or the like is conceivable. Examples of the packaging form include bags made of plastic film (including multilayer laminate) (polyethylene terephthalate: PET, various types of PE, paper, aluminum,
Various types of nylons and their combinations), paper boxes, metal cans, plastic bottles (PET, various types of PE, polypropylene), or glass bottles are conceivable.

Here, in order to confirm the effect of the spice-containing sheet of the present invention, the type (combination), thickness, density and the like of the example sheet of the present invention and the comparative example sheet were evaluated. The evaluation results are shown in Tables 1 to 4.

The basic conditions for this evaluation were as follows: Sheet area: The area of all sheets used was 600 cm ² . Sheet evaluation (flavoring): After the sheet was brought into contact with the raw salmon fillet from both sides for 10 minutes, the sheet was peeled off and cooked in a frying pan, and then the flavoring was evaluated organoleptically. (Evaluation 5 steps, 3 or more are considered good (OK)) Sheet evaluation (dropping property): After carrying and drying, the sheet was shaken 10 times in the air, and the amount of spices that dropped was measured (5 steps, 3 or more: Good).

[0026]

[Table 1]

[0027]

[Table 2]

[0028]

[Table 3]

[0029]

[Table 4]

In Example 1, no satisfactory results were obtained in spice removal and flavoring because no sizing agent was used. However, in Examples 2 to 4, the sizing agent was used.
Both evaluations were good. On the other hand, in Comparative Example 1, the density of the sheet was too high, so that the sheet became hard, the adhesiveness to food was reduced, and the flavor was weak. In Comparative Example 2, since the density of the sheet was too low, spices fell off, and flavoring was not sufficient. In Comparative Example 3, since the sheet was too thick, the adhesion to food was poor, and flavoring was not sufficient. From Examples 5 and 6, it was found that a better evaluation was obtained when the spice amount was appropriate and the thickness and density of the sheet were appropriate. In the above embodiments and examples, preferred examples of the present invention have been described. However, it is needless to say that the present invention is not limited thereto, and various modifications can be made.

[0031]

As described above, according to the present invention,
Spices such as salt and spices can be uniformly and appropriately applied to ingredients in preparation and cooking scenes, and professional tastes can be enjoyed at home. Then, the flavor can be imparted to the food while efficiently removing moisture and water derived from the food. Further, an excellent effect of improving the storage stability of the sheet and preventing the deterioration of spice quality can be achieved.

Claims (2)

[Claims] (1) a density of 0.01 g / cm ^{3 to} 3.0 g /
A spice-containing sheet, wherein spices are carried on a fiber body of cm ³ . 2. The spice-containing sheet according to claim 1, wherein the spice-containing sheet has a thickness of 10 mm or less.