WO2018143518A1 - Cooking vessel - Google Patents

Abstract

Provided is a cooking vessel. In the cooking vessel according to an embodiment of the present invention, an engraved portion and an embossed portion having predetermined patterns are formed on a cooking-surface, and the embossed portion includes a protrusion in which the ratio of the major axis to the minor axis is greater than 1. Accordingly, the present invention has the effects of: allowing a cooking liquid to spread uniformly on the cooking-surface; preventing food from scorching and sticking to the bottom surface of the cooking vessel, or a portion of the food from being burned; and enhancing the taste of the food.

Description

[Revision 26.07.2017 by rule 26] 용기 cooking container

The present invention relates to a cooking vessel, and more particularly to a cooking vessel formed with a predetermined pattern on the embossed portion and the negative portion on the cooking surface.

Various cooking containers are used for cooking food in restaurants and homes. Such cooking containers include frying pans and pots, which are manufactured in various sizes and shapes and selectively used according to the nature of the food to be cooked.

Such cooking containers are usually made of metal for heat conduction and strength, and have handles that can be gripped by the user on one or both sides to prevent heat loss during cooking and to prevent food from splashing out. Is used.

In general, a cooking container is a device for cooking food by heating or mixing food, such as a frying pan or a pan. Since cooking containers are frequently in contact with water, they are generally manufactured using stainless steel, aluminum, or aluminum alloy to prevent rust.

In addition, since the cooking vessel cooks food in the container by applying heat, various coatings are formed on the cooking surface to reduce the coefficient of friction on the cooking surface, which is the surface of the cooking container, and improve heat resistance. For example, Teflon or ceramic (Ceramic) is coated on the cooking surface of the cooking vessel.

Korean Utility Model Registration No. 20-0283290 (hereinafter referred to as "prior patent document") discloses a frying pan. The prior patent document discloses a technique of forming the Teflon coating layer 11 so that food is not stuck and food is not easily peeled off or scratched during cooking.

However, in the case of the prior patent document, when the Teflon coating layer 11 is formed, the friction between the cooking surface and food can be reduced, but there is a disadvantage that the cooking liquid including oil and water does not spread evenly on the cooking surface.

As described above, in the related art, development of technologies for reducing the friction between cooking surfaces and food or food has been actively performed. However, when the cooking liquid is not evenly spread on the cooking surface, food may stick to the bottom surface of the cooking vessel. In addition, there is a disadvantage that the cooking liquid concentrates only on a portion during cooking, and the food is burned or the taste is reduced.

The present invention has been made in view of the above, it is possible to spread the cooking liquid evenly on the cooking surface, to prevent the food from sticking to the bottom surface of the cooking vessel or burning part of the food, the taste of the food The purpose is to provide a cooking vessel that can improve the.

In order to solve the above problems, the present invention is a cooking vessel in which the embossed portion and the engraved portion is formed on the cooking surface with a predetermined pattern, and the coating layer including any one of Teflon and ceramic is formed on the surface, wherein the embossed portion is shortened. The ratio of the major axis to the axis may be greater than one.

In addition, the embossed portion may have a ratio of the major axis to the minor axis greater than 1 and less than or equal to 10.

In addition, a contact angle of the cooking liquid with respect to the cooking surface may be 40 ° or less, and a slip angle may be 10 ° or more.

In addition, the intaglio may be engraved so as to communicate with each other.

In addition, in the cooking surface, a ratio of an area where an embossed portion is formed to an area where the engraved portion is formed may be 1 to 3.

In addition, the average height of the embossed portion is 0.1 mm to 0.2 mm, the average interval between the embossed adjacent to each other of the embossed portion included in the embossed portion may be 0.5 mm to 2.0 mm.

According to the cooking vessel of the present invention, it is possible to spread the cooking liquid evenly on the cooking surface, to prevent food from sticking to the bottom surface of the cooking vessel or to burn part of the food, and to improve the taste of the food. There is.

1A to 1H are images illustrating patterns of a cooking surface according to an embodiment of the present invention.

2 to 8 are photographs of a cooking surface according to an embodiment of the present invention.

9 is a graph showing the contact angle characteristics of Examples 1 to 7 and Comparative Examples 1 to 3 of the present invention.

10 is a graph showing the slip angle characteristics of Examples 1 to 7 and Comparative Examples 1 to 3 of the present invention.

11 is a graph showing the contact angle characteristics and slip angle characteristics of Examples 1 to 7 and Comparative Examples 1 to 3 of the present invention.

12 and 13 are images showing the coating characteristics of Example 1 of the present invention.

Hereinafter, exemplary embodiments of the present invention will be described in detail with reference to the accompanying drawings so that those skilled in the art may easily implement the present invention. As those skilled in the art would realize, the described embodiments may be modified in various different ways, all without departing from the spirit or scope of the present invention. The drawings and description are to be regarded as illustrative in nature and not restrictive. Like reference numerals designate like elements throughout the specification.

'Long axis' described throughout the specification is an axis passing through the two points to have the longest distance between any two points present at one corner of the embossed corner, and 'short axis' is an imaginary orthogonal to the long axis. It means the axis passing through the two points to have the longest distance between any two points present at the corner of the embossed line passing.

In addition, the 'contact angle' described throughout the specification refers to the angle between the liquid surface and the solid surface where the stationary liquid surface is in contact with the solid wall, and the 'slip angle' refers to the liquid starting to flow based on a horizontal bottom surface. Means the tilt angle.

1A to 1H are images illustrating patterns of a cooking surface of a cooking vessel according to an embodiment of the present invention.

Cooking vessel according to an embodiment of the present invention is formed with a predetermined pattern on the intaglio and embossed portion on the cooking surface. In this case, the embossed portion includes an embossed portion whose ratio of the long axis to the short axis is greater than one. By including the intaglio portion and the embossed portion, the cross section of the cooking surface has a concave-convex shape, so that the cooking liquid does not stay in a portion of the cooking surface and is evenly spread throughout the cooking surface. In addition, there is an effect that the coating layer can be stably formed when forming a coating layer to be described later.

On the other hand, in the conventional cooking vessel, when the surface is treated such that the contact angle between the cooking surface and the cooking liquid becomes smaller in order to improve the spreadability of the cooking liquid, the slip angle is lowered at the same time, thereby lowering the cohesion of the cooking liquid. On the contrary, when the surface is treated to increase the slip angle between the cooking surface and the cooking liquid in order to improve the cohesion of the cooking liquid, the contact angle is increased at the same time and the spreadability of the cooking liquid is lowered. However, as the cooking container according to the embodiment of the present invention includes an embossing ratio of the major axis to the minor axis exceeding 1, the contact angle between the cooking surface and the cooking liquid becomes smaller and the slip angle becomes larger. As a result, the spreadability and cohesion of the cooking liquid are improved. Specifically, the contact angle of the cooking liquid to the cooking surface is less than 40 °, the slip angle may be more than 10 °, more specifically, the contact angle of the cooking liquid to the cooking surface may be 10 ° to 40 °, slip angle This may be between 10 ° and 40 °. Thus, the cooking liquid is evenly spread over the entire cooking surface to prevent food from being stuck to the bottom surface of the cooking vessel or burned out, thereby improving the taste of the food. When the contact angle of the cooking liquid with respect to the cooking surface exceeds 40 °, the cooking liquid cannot be evenly applied to the food because the spreadability of the cooking liquid on the cooking surface is inferior. In addition, when the slip angle of the cooking liquid with respect to the cooking surface is less than 10 °, the cohesion of the cooking liquid is inferior, so that the cooking liquid is more likely to break when the cooking liquid is cooked.

At this time, the embossed portion may include an embossed ratio of greater than 1 to less than 10 long axis. When the ratio of the long axis to the short axis of the relief is greater than 1 or 10, the contact angle between the cooking surface and the cooking liquid is increased or the slip angle is decreased, thereby reducing the spreadability or cohesion of the cooking liquid.

In addition, the method may further include a coating layer including Teflon or ceramic disposed on the cooking surface. As the coating layer is formed, friction between the cooking surface and food may be reduced.

1A to 1H, the cooking vessel cooking surface according to an embodiment of the present invention can be seen that the intaglio portion and the embossed portion can be formed in various forms. In particular, it can be seen that in various forms an embossment in which the ratio of the long axis to the short axis exceeds 1 is formed.

On the other hand, the intaglio may be formed to communicate with each other. Thus, the cooking liquid may be evenly spread throughout the cooking surface along the engraved portion.

On the other hand, in the cooking surface, the ratio of the area where the embossed portion is formed with respect to the area where the intaglio portion is formed may be 1 to 3. When the ratio of the area where the embossed portion is formed to the area where the intaglio portion is formed is 1 to 3, the binding property and spreadability of the cooking liquid are excellent, and when the coating layer is formed, the coating layer may be stably formed without peeling off. When the ratio of the area where the relief portion is formed to the area where the intaglio portion is formed is less than 1, the binding property of the cooking liquid is lowered, and the probability that food is pressed into the cooking vessel is increased. In addition, when the ratio of the area where the embossed portion is formed to the area where the intaglio portion is formed exceeds 3, the spreadability of the cooking liquid is lowered, so that the food is likely to stick to the cooking vessel and the peeling probability of the coating layer is increased when the coating layer is further included. Can be high.

On the other hand, the average height of the relief portion may be 0.1 mm to 0.2 mm. When the average height of the embossed portion is 0.1 mm to 0.2 mm, both the spreading and binding properties of the cooking liquid is excellent, and when the above-described coating layer is formed, the coating layer may be stably formed without peeling. When the average height of the embossed portion is less than 0.1 mm, the food has a cooking liquid spreadability is lowered and the probability that the food is pressed to the cooking container, and if the average height of the embossed portion exceeds 0.2 mm, the above-mentioned coating layer of the cooking liquid is further When included, the peeling probability of the coating layer may be increased.

In addition, the average interval between the embossed in each of the reliefs included in the embossed portion may be 0.5 mm to 2.0 mm. Excellent cohesion and spreadability of the cooking liquid when the average spacing between the embossed portions included in the embossed portion is 0.5 mm to 2.0 mm, and the coating layer is stably formed without peeling when the above-described coating layer is formed. Can be. If the average spacing between the embossed portions included in the embossed portion is less than 0.5 mm, the spreadability of the cooking liquid may be lowered, thereby increasing the probability that food is pressed into the cooking vessel, and the adjacent portions of the embossed portions are adjacent to each other. If the average gap between the reliefs is more than 2.0 mm, the cooking liquid is more likely to be concentrated in a portion, which may increase the probability of food burning.

Although the present invention will be described in more detail with reference to the following examples, the following examples are not intended to limit the scope of the present invention, which will be construed as to aid the understanding of the present invention.

<Example 1>

Figure 2 is a photograph of the cooking surface of the cooking vessel manufactured by Example 1 of the present invention.

As shown in FIG. 2, the cooking surface formed with the embossed portion and the engraved portion having a predetermined pattern was manufactured by different sizes of patterns. In this case, the cooking surface was manufactured by varying the size of the embossed portion and the engraved portion, and the embossed portion included an embossed portion having a major axis ratio of 3 to a short axis, and formed a ceramic coating layer having a thickness of 41 μm on the cooking surface.

<Example 2>

Figure 3 is a photograph of the cooking surface of the cooking vessel prepared by the second embodiment of the present invention.

As shown in FIG. 3, the cooking surface formed with the embossed portion and the engraved portion having a predetermined pattern was manufactured by varying the size of the pattern. At this time, the embossed portion included an embossed ratio of the major axis to the minor axis 1.2, and formed a ceramic coating layer of 41㎛ thickness on the cooking surface.

<Example 3>

Figure 4 is a photograph of the cooking surface of the cooking vessel manufactured by the third embodiment of the present invention.

As shown in FIG. 4, the cooking surface formed with the embossed portion and the engraved portion having a predetermined pattern was manufactured by varying the size of the pattern. In this case, the embossed portion included an embossed ratio of long axis to short axis of 7, and formed a ceramic coating layer having a thickness of 41 μm on the cooking surface.

<Example 4>

Figure 5 is a photograph of the cooking surface of the cooking vessel manufactured by Example 4 of the present invention.

As shown in FIG. 5, a cooking surface formed with a predetermined pattern having an embossed portion and an engraved portion was manufactured by varying the size of the pattern. At this time, the embossed portion included an embossed ratio of the major axis to the minor axis 3, to form a ceramic coating layer of 41㎛ thickness on the cooking surface.

Example 5

Figure 6 is a photograph of the cooking surface of the cooking vessel manufactured by the fifth embodiment of the present invention.

As shown in FIG. 6, the embossed part and the engraved part were manufactured with different cooking surfaces formed with a predetermined pattern. In this case, the embossed portion included an embossed ratio of the major axis to the minor axis of 5, and formed a ceramic coating layer having a thickness of 41 μm on the cooking surface.

<Example 6>

7 is a photograph of a cooking surface of a cooking vessel manufactured by Example 6 of the present invention.

As shown in FIG. 7, the cooking surface was formed with the embossed portion and the engraved portion having a predetermined pattern. At this time, the embossed portion included a relief having a maximum ratio of the major axis to the minor axis 20, and formed a ceramic coating layer of 41㎛ thickness on the cooking surface.

<Example 7>

8 is a photograph of a cooking surface of a cooking vessel manufactured by Example 7 of the present invention.

As shown in FIG. 8, the cooking surface was formed with the embossed portion and the engraved portion having a predetermined pattern. At this time, the embossed portion included an embossed ratio of the major axis to the minor axis 4, and formed a ceramic coating layer of 41㎛ thickness on the cooking surface.

Comparative Example 1

A general glass plate was prepared and used as a comparative example.

Comparative Example 2

In comparison with Example 1, the embossed portion and the engraved portion were formed in a honeycomb form. At this time, the embossed portion prepared the cooking surface under the same conditions except that the ratio of the major axis to the minor axis is 1.

Comparative Example 3

Compared to Example 1, the cooking surface was prepared under the same conditions except that the embossed portion and the engraved portion were not set.

Experimental Example 1 Analysis of Spreadability of Cooking Liquid

Commercially available cooking oils were dropped in the cooking surfaces of Examples 1 to 7 and Comparative Examples 1 to 3 in a drop shape, and the contact angles thereof were measured and shown in FIGS. 9 and 11.

9 and 11, the cooking surfaces (Examples 1 to 7) of the present invention including an embossment having a ratio of the major axis to the minor axis greater than 1 may be embossed such that the ratio of the major axis to the minor axis does not exceed 1. It can be seen that the contact angle is low compared to the comparative examples 1 to 3 cooking surfaces that include. In addition, it can be seen that the contact angle characteristics of Examples 1, 3, and 6 are the best.

In conclusion, the cooking vessel according to an embodiment of the present invention can be seen that the contact angle is low as the ratio of the long axis to the short axis is greater than 1, so the spreading of the cooking liquid is excellent.

Experimental Example 2 Analysis of Formation of Cooking Liquid

Commercially available cooking oils were dropped into the cooking surfaces of Examples 1 to 7 and Comparative Examples 1 to 3 in a drop form, and slip angles thereof were measured and shown in FIGS. 10 and 11.

Referring to FIG. 10, the cooking surfaces (Examples 1 to 7) of the present invention that include an embossment having a ratio of the major axis to the minor axis greater than 1 include an embossment of which the ratio of the major axis to the minor axis does not exceed 1. It can be seen that the slip angle is higher than that of Comparative Examples 1 to 3 cooking surfaces. In addition, it can be seen that the slip angle characteristics of Examples 1, 3, and 6 are the best.

In conclusion, the cooking vessel according to an embodiment of the present invention can be seen that the slip angle is low as the ratio of the long axis to the short axis is greater than 1 so that the cohesion of the cooking liquid is also excellent.

Therefore, it can be seen that the cooking container according to one embodiment of the present invention is excellent in both the spreading and binding properties of the cooking liquid.

Experimental Example 3-Coating Layer Characterization

Surface characteristics of the cooking surface of Example 1 before and after coating were analyzed and shown in FIGS. 12 and 13.

12 and 13, it can be seen that the cooking container according to the embodiment of the present invention has a uniform coating layer formed on the entire cooking surface.

In conclusion, the cooking vessel according to an embodiment of the present invention can be seen that a uniform coating layer is formed by including an embossed ratio of the long axis to short axis more than one.

Although one embodiment of the present invention has been described above, the spirit of the present invention is not limited to the embodiments set forth herein, and those skilled in the art who understand the spirit of the present invention, within the scope of the same idea, the addition of components Other embodiments may be easily proposed by changing, deleting, adding, and the like, but this will also fall within the spirit of the present invention.

Claims (6)

In a cooking vessel in which an embossed portion and an engraved portion are formed on a cooking surface with a predetermined pattern, and a coating layer including any one of teflon and ceramic is formed on a surface thereof. The embossed portion cooking vessel comprising an embossed ratio of the major axis to the minor axis exceeds one. The method of claim 1, The embossed portion cooking vessel comprising an embossed ratio of the major axis to the minor axis is greater than 1 10. The method of claim 1, A cooking vessel having a contact angle of the cooking liquid with respect to the cooking surface of 40 ° or less and a slip angle of 10 ° or more. The method of claim 1, The intaglio portion is engraved to form a cooking vessel in communication with each other. The method of claim 1, The cooking vessel of the cooking surface, wherein the ratio of the area where the relief portion is formed to the area where the intaglio portion is formed. The method of claim 1, The average height of the embossed portion is 0.1 mm to 0.2 mm, the average interval between the embossed adjacent to each other among the embossed portion included in the embossed portion is 0.5 mm to 2.0 mm.

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