JP2006051362A - Inner pot for electronic induction heating rice boiler - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To solve the problem of the conventional rice boiler that since the heat retaining property is bad, food cannot be kept warm for long time, and the food sticks to an inner pot to lower the washing efficiency. <P>SOLUTION: This invention relates to an inner pot for an electronic induction heating rice boiler and particularly to the inner pot including: an inner body, which is a container with the top opened, and made of natural stone such as cobble stone or talc; an outer body enveloping the outside of the inner body; and a magnetic film coating the surface of the outer body to generate heat by magnetic force line of an induced current. Far infrared rays are emitted to gradually cook food, whereby the far infrared rays enter the food to be useful for the human body such as removal of waste of the human body, and also the taste and smell peculiar to the food in cooking can be still kept. Further the inner pot has excellent heat retaining property so that the food will not get cold, and even in the case of keeping the food hot for long time, the smell of the food, especially the boiled rice can be prevented. Further the inner pot withstands fire and heat, and has high thermal conductivity and preservativity, and advantage of preventing food from sticking thereto. Since the inner pot is made of pure natural stone, it does not cause pollution and it can be easily washed. <P>COPYRIGHT: (C)2006,JPO&NCIPI

Description

  TECHNICAL FIELD The present invention relates to an inner pot for an electronic induction heating rice cooker, and more particularly to an inner pot for an electronic induction heating rice cooker that includes an inner body made of natural stone material and an outer body made of an aluminum material coated with a magnetic film. .

  Conventionally, an electric rice cooker uses a hot plate heater similar to that for an electric fireplace. There is a hot plate heater under the rice cooker, and the hot heated plate heats the lower part of the inner pot. On the other hand, an electronic induction heating rice cooker cooks rice by heating the entire inner pot three-dimensionally, like when burning firewood to heat.

  In this electronic induction heating rice cooker, when a high-frequency current is passed through a coil built in the rice cooker body, a magnetic field line is generated around the coil, and the magnetic field line penetrates the inner pot. This magnetic line of force induces a secondary current in the inner pot, and when the secondary current flows, heat is generated by the resistance of the inner pot and the inner pot is heated hot, thereby allowing food to be cooked.

  However, the conventional inner pot has been manufactured from one integrated stainless steel plate or CLAD (stainless steel + aluminum) plate. However, such an inner pot has a problem that heat preservation is low, and when the cooked food is kept warm for a long time, it has a unique odor.

In order to solve the above-mentioned problems, the present invention has an object to enhance the taste by emitting far infrared rays and gradually igniting food.
In addition, there is another purpose in preventing the smell of food, particularly rice, even when the food is not easily cooled while cooking and the food is not easily cooled during cooking.
Another object is to make it easy to clean, resistant to fire, and having high thermal conductivity and high preservation, no food sticking, no pollution.

  In order to achieve the above object, one embodiment of the inner pot for an electronic induction heating rice cooker according to the present invention is a container having an upper surface that is open and surrounds an inner body made of natural stone, and the outside of the inner body. An outer body made of a material different from the inner body, and a magnetic film coated on the surface of the outer body so as to generate heat by a magnetic field line caused by an induced current.

  Another feature is that the natural stone material is cobblestone or talc. Another feature is that the outer body is formed of an aluminum material. The inner body may have a thickness of 4 to 4.5 mm, and the outer body may have a thickness of 3.5 to 4 mm.

  Another feature is that the magnetic film is coated from the lower surface of the inner hook to a height of 1/5 to 1/3 of the entire height of the inner hook. The magnetic film may be formed by coating mild steel with a thermal spray coating method. Another feature is that the contents of carbon, silicon, and manganese in the mild steel are 0.15 to 0.23%, 0.35% or less, and 1 to 1.5% by weight, respectively.

  The inner body may further include a recess at the center of the bottom surface that protrudes to the inside of the container. Further, the concave portion is formed at a height of 5 to 10 mm from the bottom surface. In addition, another feature is that the inner surface of the inner body further includes a scale for adjusting water.

The present invention having the above-described configuration has advantages that are beneficial to the human body, such as emitting far infrared rays and gradually igniting the food, and the far infrared rays entering the food and removing wastes from the human body.
In addition, the unique taste and fragrance of food during cooking is maintained as it is, and it also has the advantage of being able to prevent the unique smell of food, especially rice, even when it is kept warm for a long period of time, because it has excellent heat retention and does not cool rapidly. is there.
In addition, it has another advantage that it is resistant to fire heat, has high thermal conductivity and high temperature retention, is made of pure natural stone that does not stick to food, has no pollution, and is easy to clean.

  In the following, an embodiment of the present invention capable of specifically realizing the above object will be described with reference to the accompanying drawings. First, a first embodiment of the present invention will be described in detail with reference to the accompanying drawings.

  FIG. 1 is a view showing a cross section of the inner pot for an electronic induction heating rice cooker according to the first embodiment of the present invention, and FIG. 2 is an inner pot for an electronic induction heating rice cooker according to the first embodiment of the present invention. FIG. 3 is a diagram showing a partial cross-section of a part of the rice cooker, FIG. 3 is a diagram showing a cross-section of the inner pot for an electronic induction heating rice cooker according to the second embodiment of the present invention, and FIG. It is a figure which shows the cross section of the inner pot for electronic induction heating type rice cookers by 3rd Embodiment of this, and FIG. 5 is a photograph which shows the result of the far-infrared experiment of the inner pot containing the natural stone material which comprises this invention.

As can be seen from FIGS. 1 and 2, the inner pot 20 for an electronic induction heating rice cooker according to the present invention includes an inner main body 21, an outer main body 22, and a magnetic film 24.
The inner body 21 is a container having an open top surface, and is made of natural stone. It is a kind of igneous rock mainly composed of silicon, manganese, calcium oxide, etc. It is made of a material such as amphibolite formed from olivine), preferably cobblestone or talc.

  As can be seen from FIG. 5, natural stone materials are useful for the human body, such as emitting far infrared rays and gradually igniting the food, and the far infrared rays entering the food and removing wastes from the human body that ate them. In addition to maintaining the unique taste and fragrance of food during cooking, it has excellent heat retention, prevents food from drastically cooling, and prevents food, especially rice odor, even if the food is kept warm for a long time. I will provide a. In addition, it is strong against fire heat, has high thermal conductivity and high degree of preservation, and has the advantage of not sticking to food. Moreover, since it is a pure natural stone, there is no pollution and it is easy to clean.

  Table 1 below shows the results of a 120 ° C. standard experiment for talc far-infrared radiation. Moreover, the photograph showing the result of following Table 1 is shown in FIG.

  Further, as can be seen from FIG. 1, the inner body 21 can be provided with a predetermined number of irregularities (not shown) in the portion where the outer main body 22 is molded, but the irregularities (not shown) are made of natural stone material. Although it has the effect | action which enables the high intensity | strength fusion | bonding with the outer main body 22 which consists of the inner main body 21 which consists of metal materials, for example, at the time of a shaping | molding operation | work, aluminum metal is filled in an unevenness | corrugation (not shown), and it fuse | melts It becomes like this.

  Further, a scale (not shown) for adjusting water can be provided inside the inner body 21. Such a scale (not shown) can be marked with a scale line (not shown) using an NC machine or the like used when machining a machine workpiece or a mold. This is for the convenience of the user to cook rice by optimizing and displaying the amount of grain to be cooked and the amount of water.

  The outer body 22 is molded outside the inner body 21 and includes a step 23 so that the upper end of the inner body 21 is engaged. The step 23 contributes to increasing the thermal conductivity of the inner hook 20 by exposing the upper end portion of the inner main body 21. The outer body 22 is made of an aluminum material, and the aluminum material is less deformed by heat, is light in weight, and has excellent thermal conductivity, which is suitable for a cooking utensil.

  On the other hand, the inner main body 21 and the outer main body 22 must have a certain thickness that can withstand a certain pressure generated during rice cooking. Preferably, the inner body 21 has a thickness of 4 to 4.5 mm and the outer body 22 has a thickness of 3.5 to 4 mm.

  As can be seen from FIG. 2, the magnetic film 24 is coated on the surface of the external body 22 so as to heat the hook by the magnetic field lines caused by the induced current. Preferably, the inner pot 20 is coated from the bottom surface to a height of about 1/5 to 1/3 of the total height.

  The coating of the magnetic film 24 is applied by a thermal spray coating method, and arc spraying is one type of thermal spray coating method to be applied. This uses electricity as a heat source, generates an arc using two metal wires as electrodes, and jets the fine metal melted in the decompression layer formed by jetting compressed air to the basic material together with a high-speed air flow. This is a method of forming a film.

  The material of the magnetic film 24 is a general mild steel material. Here, the content of carbon, silicon, and manganese with respect to the steel is 0.15 to 0.23%, 0.35% or less, and 1 to 1.5% by weight, respectively. In the electronic induction heating method, a magnetic material container is placed on a heating coil and the magnetic material container is positioned in a magnetic field generated when a current is passed through the coil, and then the current is intermittently passed through the heating coil. By doing so, the magnetic field lines are formed in the container while the polarities of the magnetic field lines are quickly alternating, and the current induced thereby flows. As a result, heat is generated by the intermolecular friction in the container and the food is heated.

  Here, although a magnetic container having a high magnetic permeability can be heated, a non-magnetic container having no magnetic permeability or a low magnetic permeability is not heated, and therefore, usable containers are limited to magnetic containers. Therefore, because of such characteristics, the container of electron induction heating must use a container made of a metal having a high magnetic permeability, but the natural stone material and aluminum material forming the inner body and the outer body of the present invention are: Since it is a non-magnetic container, it is necessary to wear a magnetic film.

  As can be seen from FIG. 3, the inner pot 20 for the electronic induction heating rice cooker according to the second embodiment of the present invention is the above-described inner pot except that a handle 25 is provided at the upper stage of the inner pot 20. 20 has the same components. The handle 25 can be attached to the inner hook 20 using various methods such as welding according to the prior art and rivet fastening.

  As can be seen from FIG. 4, the inner pot 20 for the electronic induction heating rice cooker according to the third embodiment of the present invention protrudes to the inside of the inner pot 20 at the center of the bottom for the purpose of assisting heat diffusion inside the inner pot 20. It has the same component as the inner hook 20 described above except that it further includes a concave portion 26 to be formed. That is, the concave portion 26 allows the fluid to flow in the inner pot 20 in a vortex during cooking, so that heat is rapidly diffused inside the inner pot 20, and as a result, Improve the performance of the rice cooker, such as letting fire through evenly. Preferably, the recess 26 is formed with a height (h) of 5 to 10 mm from the bottom surface.

  As described above, the present invention is based on the embodiment of the present invention and the attached drawings, taking as an example an electric pressure thermal rice cooker that sequentially performs a series of rice cooking processes automatically set by each rice cooking course. However, the scope of the present invention is not limited by the above embodiments and drawings.

It is sectional drawing of the inner pot for electronic induction heating type rice cookers by the 1st Embodiment of this invention. It is a fragmentary sectional view of the inner pot for electronic induction heating type rice cookers by the 1st embodiment of the present invention. It is sectional drawing of the inner pot for electronic induction heating type rice cookers by the 2nd Embodiment of this invention. It is sectional drawing of the inner pot for electronic induction heating type rice cookers by the 3rd Embodiment of this invention. It is a photograph which shows the far-infrared experiment result of the inner pot containing the natural stone material which comprises this invention.

Explanation of symbols

20: Inner hook 21: Internal body 22: External body 23: Step 24: Magnetic film 25: Handle 26: Recess

Claims (10)

An inner body made of natural stone, which is a container with an open upper surface;
An outer body made of a material different from the inner body surrounding the outside of the inner body;
An inner pot for an electronic induction heating rice cooker, comprising a magnetic film coated on a surface of the outer body so as to generate heat by a magnetic field line caused by an induced current.   The inner pot for an electronic induction heating rice cooker according to claim 1, wherein the natural stone material is cobblestone or talc.   The said external main body is an aluminum material, The inner pot for electronic induction heating rice cookers of Claim 1 or 2 characterized by the above-mentioned.   The electronic induction according to any one of claims 1 to 3, wherein the inner body has a thickness of 4 to 4.5 mm, and the outer body has a thickness of 3.5 to 4 mm. Inner pot for heated rice cookers.   5. The electronic induction heating rice cooker according to claim 1, wherein the magnetic film is coated from a lower part of the inner pot to a height of 1/5 to 1/3 of the entire inner pot height. Inner pot.   The inner pot for an electronic induction heating rice cooker according to any one of claims 1 to 5, wherein the magnetic film is formed by coating mild steel with a thermal spray coating method.   The content ratio of carbon, silicon, and manganese with respect to the mild steel is 0.15 to 0.23%, 0.35% or less, and 1 to 1.5% by weight, respectively. Inner pot for electronic induction heating rice cooker.   The inner pot for an electronic induction heating rice cooker according to any one of claims 1 to 7, wherein the inner main body further includes a concave portion protruding inward of the container at the center of the bottom surface.   The inner pot for an electronic induction heating rice cooker according to claim 8, wherein the recess is formed at a height of 5 to 10 mm from the bottom surface.   The inner pot for an electronic induction heating rice cooker according to any one of claims 1 to 9, further comprising a scale for adjusting water on the inner surface of the inner main body.