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WO2018143518A1 - Récipient de cuisson - Google Patents

Récipient de cuisson Download PDF

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Publication number
WO2018143518A1
WO2018143518A1 PCT/KR2017/005219 KR2017005219W WO2018143518A1 WO 2018143518 A1 WO2018143518 A1 WO 2018143518A1 KR 2017005219 W KR2017005219 W KR 2017005219W WO 2018143518 A1 WO2018143518 A1 WO 2018143518A1
Authority
WO
WIPO (PCT)
Prior art keywords
cooking
embossed
embossed portion
cooking vessel
present
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Ceased
Application number
PCT/KR2017/005219
Other languages
English (en)
Korean (ko)
Inventor
박창수
김창범
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Neoflam Inc
Original Assignee
Neoflam Inc
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Neoflam Inc filed Critical Neoflam Inc
Publication of WO2018143518A1 publication Critical patent/WO2018143518A1/fr
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

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Classifications

    • A—HUMAN NECESSITIES
    • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
    • A47J27/00—Cooking-vessels
    • A—HUMAN NECESSITIES
    • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
    • A47J36/00—Parts, details or accessories of cooking-vessels
    • A47J36/02—Selection of specific materials, e.g. heavy bottoms with copper inlay or with insulating inlay
    • A—HUMAN NECESSITIES
    • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
    • A47J37/00—Baking; Roasting; Grilling; Frying
    • A47J37/10—Frying pans, e.g. frying pans with integrated lids or basting devices

Definitions

  • 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.
  • Such 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.
  • 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.
  • 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.
  • Teflon or ceramic Ceramic is coated on the cooking surface of the cooking vessel.
  • Korean Utility Model Registration No. 20-0283290 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • the intaglio may be engraved so as to communicate with each other.
  • 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.
  • 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.
  • 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.
  • FIGS. 2 to 8 are photographs of a cooking surface according to an embodiment of the present invention.
  • FIG. 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.
  • Example 12 and 13 are images showing the coating characteristics of Example 1 of the present invention.
  • '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.
  • 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
  • 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 is formed with a predetermined pattern on the intaglio and embossed portion on the cooking surface.
  • the embossed portion includes an embossed portion whose ratio of the long axis to the short axis is greater than one.
  • 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.
  • the coating layer can be stably formed when forming a coating layer to be described later.
  • the slip angle is lowered at the same time, thereby lowering the cohesion of the cooking liquid.
  • the contact angle is increased at the same time and the spreadability of the cooking liquid is lowered.
  • 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.
  • the contact angle of the cooking liquid to the cooking surface is less than 40 °
  • the slip angle may be more than 10 °
  • 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 °.
  • 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.
  • 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.
  • 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.
  • the embossed portion may include an embossed ratio of greater than 1 to less than 10 long axis.
  • 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.
  • 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.
  • 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.
  • the intaglio portion and the embossed portion can be formed in various forms.
  • an embossment in which the ratio of the long axis to the short axis exceeds 1 is formed.
  • the intaglio may be formed to communicate with each other.
  • the cooking liquid may be evenly spread throughout the cooking surface along the engraved portion.
  • 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.
  • 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.
  • 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.
  • 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.
  • the average height of the relief portion may be 0.1 mm to 0.2 mm.
  • 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.
  • 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.
  • 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.
  • Figure 2 is a photograph of the cooking surface of the cooking vessel manufactured by Example 1 of the present invention.
  • the cooking surface formed with the embossed portion and the engraved portion having a predetermined pattern was manufactured by different sizes of patterns.
  • 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 ⁇ m on the cooking surface.
  • Figure 3 is a photograph of the cooking surface of the cooking vessel prepared by the second embodiment of the present invention.
  • 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.
  • 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 ⁇ m thickness on the cooking surface.
  • Figure 4 is a photograph of the cooking surface of the cooking vessel manufactured by the third embodiment of the present invention.
  • 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.
  • 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 ⁇ m on the cooking surface.
  • Figure 5 is a photograph of the cooking surface of the cooking vessel manufactured by Example 4 of the present invention.
  • 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.
  • the embossed portion included an embossed ratio of the major axis to the minor axis 3, to form a ceramic coating layer of 41 ⁇ m thickness on the cooking surface.
  • Figure 6 is a photograph of the cooking surface of the cooking vessel manufactured by the fifth embodiment of the present invention.
  • the embossed part and the engraved part were manufactured with different cooking surfaces formed with a predetermined pattern.
  • 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 ⁇ m on the cooking surface.
  • Example 7 is a photograph of a cooking surface of a cooking vessel manufactured by Example 6 of the present invention.
  • the cooking surface was formed with the embossed portion and the engraved portion having a predetermined pattern.
  • 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 ⁇ m thickness on the cooking surface.
  • Example 8 is a photograph of a cooking surface of a cooking vessel manufactured by Example 7 of the present invention.
  • the cooking surface was formed with the embossed portion and the engraved portion having a predetermined pattern.
  • the embossed portion included an embossed ratio of the major axis to the minor axis 4, and formed a ceramic coating layer of 41 ⁇ m thickness on the cooking surface.
  • a general glass plate was prepared and used as a comparative example.
  • 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.
  • Example 1 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • the cooking container according to one embodiment of the present invention is excellent in both the spreading and binding properties of the cooking liquid.
  • the cooking container according to the embodiment of the present invention has a uniform coating layer formed on the entire cooking surface.
  • a uniform coating layer is formed by including an embossed ratio of the long axis to short axis more than one.

Landscapes

  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Cookers (AREA)
  • Frying-Pans Or Fryers (AREA)

Abstract

L'invention concerne un récipient de cuisson. Dans le récipient de cuisson selon un mode de réalisation de la présente invention, une partie gravée et une partie gaufrée ayant des motifs prédéterminés sont formées sur une surface de cuisson, et la partie gaufrée comprend une saillie dans laquelle le rapport de l'axe majeur à l'axe mineur est supérieur à 1. En conséquence, la présente invention a pour effet : de permettre à un liquide de cuisson de s'étaler uniformément sur la surface de cuisson; d'empêcher les aliments de brûler et d'adhérer à la surface inférieure du récipient de cuisson, ou une partie des aliments d'être brûlée; et d'amélioration le goût des aliments.
PCT/KR2017/005219 2017-02-03 2017-05-19 Récipient de cuisson Ceased WO2018143518A1 (fr)

Applications Claiming Priority (4)

Application Number Priority Date Filing Date Title
KR10-2017-0015671 2017-02-03
KR20170015671 2017-02-03
KR10-2017-0021720 2017-02-17
KR20170021720 2017-02-17

Publications (1)

Publication Number Publication Date
WO2018143518A1 true WO2018143518A1 (fr) 2018-08-09

Family

ID=63039843

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/KR2017/005219 Ceased WO2018143518A1 (fr) 2017-02-03 2017-05-19 Récipient de cuisson

Country Status (1)

Country Link
WO (1) WO2018143518A1 (fr)

Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH08256913A (ja) * 1995-01-25 1996-10-08 Sumitomo Electric Ind Ltd 液体加熱容器及びその製造方法
JP2009131537A (ja) * 2007-11-30 2009-06-18 Lion Corp 調理補助シート
KR20140105957A (ko) * 2013-02-25 2014-09-03 박수진 조리용기
JP2015521878A (ja) * 2012-06-29 2015-08-03 ピーティー マスピオンＰＴ Ｍａｓｐｉｏｎ 調理器具表面および調理器具表面を形成する方法
KR20160003825A (ko) * 2013-05-03 2016-01-11 세브 에스.아. 눌어붙지 않는 조리 용기

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH08256913A (ja) * 1995-01-25 1996-10-08 Sumitomo Electric Ind Ltd 液体加熱容器及びその製造方法
JP2009131537A (ja) * 2007-11-30 2009-06-18 Lion Corp 調理補助シート
JP2015521878A (ja) * 2012-06-29 2015-08-03 ピーティー マスピオンＰＴ Ｍａｓｐｉｏｎ 調理器具表面および調理器具表面を形成する方法
KR20140105957A (ko) * 2013-02-25 2014-09-03 박수진 조리용기
KR20160003825A (ko) * 2013-05-03 2016-01-11 세브 에스.아. 눌어붙지 않는 조리 용기

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