JPH08332154A - Sheet for chopping board - Google Patents

Abstract

PURPOSE: To provide an inexpensive sheet for chopping boards which is a sheet for chopping boards to be used by being put on the chopping boards, has a good adhesion property to the chopping boards, enables a user to obtain a good blade contact feel, and is not easily cut by the edge of a kitchen knife. CONSTITUTION: This sheet for chopping boards is put on the front surface 1a of the chopping board 1 and is so formed as to prevent the adhesion of the stinks of meat and fishes to the chopping board when used for cutting or cooking of the meat or fish by the kitchen knife on this sheet. The sheet 2 for chopping boards consists of nonwoven fabric formed by blending chemical fibers and natural fibers. In addition, the content of the natural fibers is confined within a range of <=50%, more preferably 30 to 50%.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention covers the upper surface of a cutting board, and cuts meat and fish with a kitchen knife or cooks the meat and fish so that the fishy smell of the meat and fish does not adhere to the cutting board. About the cutting board sheet.

[0002]

2. Description of the Related Art When meat or fish is cut or cooked on a cutting board with a knife, the fishy smell of the meat or fish adheres to the cutting board, and when cooking other ingredients as it is, it adheres to the cutting board. Sometimes the fishy odor is transmitted to the other ingredients and the value of cooking is significantly impaired. for that reason,
After cutting and cooking meat and fish, wash the cutting board well,
It is necessary to distinguish between cutting boards for cutting and cooking meat and fish and cutting boards for cooking other ingredients such as vegetables. However, it is troublesome to wash the cutting board every time it is cooked, and since the fish juice and meat juice penetrate into the blade of the knife on the surface of the cutting board and it is difficult to remove it, it is necessary to wash it repeatedly. There is the problem of having to do it. In addition, it is uneconomical to distinguish the cutting board for each meat, fish, or other material.

Therefore, in order to solve such a problem, a large number of cutting board sheets for covering a cutting board and cutting or cooking meat and fish, or inexpensive paper sheets or resin sheets are used. A so-called disposable cutting board has been proposed which is formed by stacking a plurality of sheets and is used by appropriately peeling off the upper layer portion for each cooking. Examples of the former cutting sheet include, for example, Japanese Utility Model Publication No. 60-1249.
4, No. 59-71722, No. 59-139
No. 245, Jitsuko Sho 62-21264, Jitsukai Sho 63-8
There are various publications, No. 8249 and No. 6-66542.
Examples of the latter disposable cutting boards include, for example, Japanese Utility Model Publication No. 58-14841 and Japanese Utility Model Publication No. 59-3704.
9, Japanese Utility Model Laid-Open No. 63-98155, JP-A-1-2659.
There are gazettes of No. 21.

By the way, since the above-mentioned conventional cutting board sheet is formed of thin wrap, polyethylene film, processed paper, etc., it has a drawback that it is easily cut by a knife. The sheets and mats disclosed in Japanese Utility Model Publication No. 60-12494 and Japanese Utility Model Publication No. 59-139245 are relatively thick, so that they can be prevented from being cut by a kitchen knife, but the adhesion to the cutting board is poor. There is a drawback that the sheet and mat will be displaced from the cutting board while doing. Furthermore, the disposable cutting board formed by laminating a large number of paper sheets or resin sheets is not suitable for cutting hard objects because the elasticity of the upper surface of the cutting board is too large, and it is suitable for cooking a wide variety of dishes. Since the sheet has to be peeled off each time, there is a disadvantage that the life as a cutting board is shortened and it is rather uneconomical.
In addition, when cooking, the feel of the knife when the knife cuts meat, fish, vegetables, etc. and abuts the cutting board may be important, but the above-mentioned conventional cutting board sheet In the case of a disposable cutting board, there was a problem in that it was not possible to obtain a suitable feel to the blade.

[0005]

SUMMARY OF THE INVENTION The present invention has been made in view of the above problems, and an object thereof is to cover a cutting board and cut or cook meat or fish on the cutting board. A cutting sheet that adheres well to the cutting board, has excellent water impermeability, does not easily penetrate the meat and fish juices that are the cause of fishy odor, and can easily be used with a knife even if it is thin. An object of the present invention is to provide a cutting board sheet that does not break, is inexpensive, and has a good feel at the knife edge.

[0006]

In order to solve the above problems, the present inventor has found that a non-woven fabric formed by mixing natural fibers and chemical fibers changes the content ratio of the natural fibers and the chemical fibers. In particular, it has been noted that when the content of the natural fiber is reduced below 50%, the water impermeability is improved and the strength with which the knife is cut becomes stronger. In particular, natural fiber is in the range of 30% to 50%, and chemical fiber is in the range of 70% to 5%.
By forming the non-woven fabric within the range of 0%, the cutting board adhesion, water impermeability, and strength against blade breakage became the best overall. Further, a film-like laminate sheet may be provided on the surface of the cutting board sheet that is in close contact with the cutting board, and the cutting board sheet may be formed by applying or containing an antibacterial agent.

[0007]

When the content of the natural fibers contained in the non-woven fabric is increased, the water absorption of the non-woven fabric is improved and the adhesion to the cutting board is increased, but the strength against cutting of the blade is reduced. On the other hand, when the content of the chemical fiber is high, the water impermeability of the non-woven fabric is improved and the strength against cutting of the blade is increased. By keeping the content of natural fibers in the non-woven fabric to 50% or less, the adhesiveness between the cutting board and the cutting board sheet due to the moisture on the cutting board is maintained in a good state, and for cutting and cooking fish and meat. Sufficient water impermeability and high strength against cutting of the blade can be obtained. In addition, especially 30% natural fiber
By setting the chemical fiber content within the range of ˜50% and the chemical fiber content within the range of 70% to 50%, it becomes possible to obtain a good feel of contact for the blade that is close to the feel of contact for the blade of a cutting board made of natural material. It was In addition, the laminate sheet attached to one side can completely prevent the permeation of meat juice, fish juice, etc., and the adhesiveness to the cutting board even for the non-woven fabric formed by increasing the content ratio of the chemical fiber. Can be good. Further, a non-woven fabric coated with or containing an antibacterial agent can prevent the growth of various fungi and keep the cutting board and the cutting board sheet always clean.

[0008]

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENT A preferred embodiment of the present invention will be described with reference to the drawings. FIG. 1 is a perspective view showing a mode of use of the cutting board sheet of the present invention, and FIG. 2 is a table showing the determination results of the cutting board sheet when the content of natural fibers in the nonwoven fabric is variously changed.

As shown in FIG. 1, a cutting board sheet 2 according to the present invention comprises an upper surface 1 of a rectangular cutting board 1 made of natural wood.
Cutting board 1 so that a can be covered over the entire surface
Are formed in the same shape and size. The cutting board sheet 2 is made of a non-woven fabric formed by mixing natural fibers containing wood chips as a main raw material and chemical fibers such as polypropylene, polyethylene, nylon and rayon with an adhesive interposed. Natural fibers are generally excellent in water absorption, and chemical fibers are excellent in strength against cutting of blades and water impermeable, so by varying the content ratio of both, adhesion to cutting boards, meat and fish juice It can be considered that a non-woven fabric most suitable as a cutting board sheet having excellent non-permeability can be obtained. Therefore, the inventors of the present invention have variously changed the content ratios of the natural fiber and the chemical fiber to determine whether the adhesion to the cutting board is good or not, the size of the non-permeability of meat juice or fish juice,
The strength of the knife of the knife when cutting meat or fish was examined. In addition, the quality of the feel of the knife when the meat or fish was cut on the cutting sheet 2 was also examined. Then, as shown in the table of FIG. 2, the result of the comprehensive judgment is x (unsuitable),
It is represented by three types of symbols, △ (somewhat appropriate) and ○ (suitable).

As shown in FIG. 2, the adhesion of the cutting board sheet 2 to the cutting board 1 decreases as the natural fiber content decreases, but if the natural fiber content is about 30%,
Even when cutting meat or fish, the cutting board sheet 2 does not shift from the cutting board 1. The impermeability of meat and fish juices
It improves as the chemical fiber content increases. When the natural fiber content is about 50%, part of the meat juice or fish juice may pass through the cutting board sheet 2 and adhere to the cutting board 1. However, if the natural fiber content is 50% or less, Meat and fish juices are almost never transmitted. Further, in ordinary cooking, it is almost impossible to make a cut on the cutting board sheet 2 by the knife blade to form a blade mark on the upper surface of the cutting board 1. Therefore, simple cleaning can completely remove the fishy odor. I was able to.

Furthermore, the feel of the knife of the knife becomes better as the content of the natural fiber is reduced, but in the case of the cutting board sheet 2 which is made of only the chemical fiber without mixing the natural fiber, the feel of the blade is good. No feel was obtained. Although the quality of the feel of the knife on the blade depends on individual differences among cooks, the best results were obtained when the natural fiber content was within the range of about 30% to about 50%. Further, the manufacturing cost of the non-woven fabric forming the cutting board sheet 2 is generally higher as the content rate of the chemical fiber is higher. As a result of making a comprehensive determination in consideration of these various circumstances, it was the best when the content rate of the natural fiber was within the range of 30% to 50%.

FIG. 3 shows another embodiment of the present invention, in which a laminating sheet 4 is provided on one side which is in close contact with the upper surface 1a of the cutting board 1.
FIG. 3 is a cross-sectional view of a cutting board sheet 2 ′ to which is attached. The laminate sheet 4 is attached to one side of the nonwoven fabric 3 with an adhesive or the like. Since the laminate sheet 4 has excellent water impermeability and also has a property of adhering well to the cutting board 1 due to the presence of water, the provision of the laminate sheet 4 allows the meat and fish juice to completely permeate to the cutting board 1 side. It has the feature that it can be prevented. for that reason,
When the laminated sheet 4 is provided, even if the nonwoven fabric 3 has a relatively high natural fiber content (for example, 50%),
The adhesion to the cutting board and the non-permeability of meat juice and fish juice can be enhanced more than in the above-mentioned embodiment.

FIG. 4 shows a cutting board sheet 2 having the above construction.
FIG. 3 is a perspective view showing a state in which (2 ′) is formed into a long length, wound around a roll 7, and housed in a case 5. When the cutting sheet 2 is used, the cutting sheet 1 is appropriately drawn out from the outlet 5a of the case 5 according to the width dimension of the cutting board 1 and cut at the portion where the perforations 6 are provided. A cutter may be provided at the take-out port 5a so that it can be cut at a place where it is pulled out by an arbitrary length. Of course, a large number of cutting board sheets 2 are formed in advance in a predetermined shape, a predetermined length, and a width dimension.
(2 ') may be stacked and stored so that they can be taken out one by one as needed.

The cutting board sheet 2 (2 ') thus taken out can be brought into close contact with the surface of the cutting board 1 by slightly moistening the surface of the cutting board 1 with water.
In this state, materials such as fish and meat are placed on the cutting board sheet 2 (2 '), and cutting and cooking with a kitchen knife may be performed as in the case of the ordinary cutting board 1. After cutting and cooking fish and meat, the cutting board sheet 2 (2 ') may be peeled off from the upper surface 1a of the cutting board 1 and discarded as it is. Next, when cooking vegetables etc. on the cutting board 1, if necessary, the cutting board 1
Or the cutting sheet 2 (2 ') is covered. Even when the cutting board 1 is washed, since the cutting board 1 has little or no fishy odor,
The top surface 1a of the cutting board 1 only needs to be washed easily. That is, when meat or fish is cut on the cutting board sheet 2 of the present invention, there is little or no chance that meat juice or fish juice penetrates the cutting board sheet 2 and adheres to the cutting board 1. The upper surface 1a of the cutting board 1 does not have a blade mark due to a kitchen knife, and neither meat juice nor fish juice will enter the blade trace, so that the fishy odor can be completely removed by simple washing.

Having described the preferred embodiment of the invention,
The invention is not limited to the embodiments described above. For example,
The shape and size of the cutting sheet 2 (2 ') can be variously changed according to the cutting board 1 and the application. Further, by coating or containing an antibacterial agent on the cutting board sheet 2, it is possible to prevent various fungi from propagating on the cutting board sheet 2 or the cutting board 1 and always maintain a clean state.

[0016]

Since the present invention is configured as described above, it has the following effects. By forming the cutting board sheet with a non-woven fabric with a natural fiber content of 50% or less, the adhesiveness to the cutting board is good, the strength against the cutting of the kitchen knife is strong, and the meat and fish juice that causes fishy smell It becomes possible to prevent adhesion to the cutting board. Also, by changing the content rate of natural fiber from 50% to 30%,
It is possible to obtain a cutting board sheet which has a good feel on the knife edge and is inexpensive. In addition, a laminate sheet attached to one side can completely prevent permeation of meat juice and fish juice, which causes fishy odor, even when the natural fiber content is relatively high. It is possible to obtain a cutting board sheet having high adhesion to the cutting board. Further, a non-woven fabric coated with or containing an antibacterial agent can prevent the growth of various fungi and keep the cutting board sheet always clean.

[Brief description of drawings]

FIG. 1 is a perspective view showing a utilization mode of a cutting board sheet of the present invention.

FIG. 2 shows the determination results of the cutting board sheet 2 when the content rates of the natural fiber and the chemical fiber are variously changed.

FIG. 3 is a cross-sectional view of a cutting board sheet according to another embodiment of the present invention, which has a laminate sheet attached to one surface thereof.

FIG. 4 is a perspective view showing a mode in which a cutting sheet is stored in a case in the form of a roll and is unrolled appropriately.

[Explanation of symbols]

 1 Cutting board 1a Upper surface 2,2 'Cutting board sheet 3 Nonwoven fabric 4 Laminated sheet 5 Case 6 Perforation 7 Roll

Claims (4)

[Claims] 1. A cutting board sheet which is placed on the upper surface of a cutting board, and on which meat or fish is cut or cooked by a kitchen knife so that the raw odor of meat or fish does not adhere to the cutting board. A cutting board sheet comprising a non-woven fabric formed by mixing chemical fibers and natural fibers, and having a content rate of the natural fibers of 50% or less. 2. The cutting sheet according to claim 1, wherein the non-woven fabric contains 70% of chemical fibers and 30% of natural fibers. 3. The cutting sheet according to claim 1, wherein the cutting sheet has a film-like laminated sheet attached to one surface of a non-woven fabric that adheres to an upper surface of the cutting board. 4. The cutting board sheet according to claim 1, wherein an antibacterial agent is applied to or contained in the non-woven fabric.