JP3031741U - Cookware - Google Patents

Abstract

(57) [Abstract] [Problem] A cooking utensil capable of finishing a dish deliciously and having no odor even if rice is left in a rice cooker and capable of holding water or hot water forever. Offer. SOLUTION: 4 is provided in a portion that comes into contact with food (including water).
Forming a coating layer by coating a fluororesin mixed with an electromagnetic wave emitting substance that emits an electromagnetic wave having a wavelength of ˜20 μm.

Description

[Detailed description of the device]

[0001]

[Technical field to which the device belongs]

 The present invention relates to improvement of cooking utensils such as a pan, a tempura pan, a pot, a frying pan, a hot plate, a rice cake making machine, an inner pot of a rice cooker, a cake, and a pudding mold.

[0002]

[Prior art]

 Generally, when rice is cooked or cooked in a pot, the ingredients are put in a pot and boiled with water. At this time, the mineral components are eluted in order to make it delicious. It is generally known that when cooked with water, it tastes delicious.

[0003]

[Problems to be solved by the device]

 However, it is economically problematic to use a large amount of mineral-eluted water because it is relatively expensive, and it is troublesome to use mineral water instead of tap water for each dish. There was a problem. The present invention has been made to solve the above-mentioned conventional problems, and the purpose thereof is to make the food delicious and not to give off a strange odor even if rice is left in the rice cooker. Moreover, it is to provide a cooking utensil that can hold water and hot water forever.

[0004]

[Means for Solving the Problems]

 The applicant of the present invention has found that an electromagnetic wave (including far infrared ray) radiating substance that radiates an electromagnetic wave (weak energy) having a wavelength of 4 to 20 μm electrically changes the surroundings of the nucleus of an atom, thereby further reducing the atom and its substance. To an excited state (vibration), which results in cutting and shortening the polymerization of water clusters, leading to the purification of contaminated water, reducing the volume of water, increasing the specific gravity, and (freedom to the extracellular membranes of plants and animals). ) The present invention was completed by finding that sufficient water adhesion is caused, penetration of water along with calcium ions in cells is enhanced, and various cell functions are activated.

That is, as a means for achieving the above-mentioned object, in the cooking utensil of the present invention, an electromagnetic wave radiating substance that radiates an electromagnetic wave having a wavelength of 4 to 20 μm is provided in a portion which comes into contact with food (including water). We adopted a configuration in which a mixed fluororesin was coated to form a coating layer. As electromagnetic radiation materials, sandstone powders formed by grinding sandstone and multi-element mineral powders formed by grinding multi-element minerals are used. These powders radiate electromagnetic waves (weak energy) with a wavelength of 4 to 20 μm, and electrically change the surroundings of the atomic nucleus to bring the atoms and their substances into an excited state (vibration). As a result, it not only cuts and shortens the polymerization of water clusters and cleans the contaminated water, but also reduces the volume of water, increases the specific gravity, and causes sufficient adhesion of (free) water to the extracellular membranes of plants and animals. It has an effect of activating various functions of cells by enhancing the penetration of water into the cells together with calcium ions.

[0006]

[Embodiment of device]

 In the cooking utensil of the present invention, pots, tempura pans, frying pans, hot plates, rice cake grinders, rice cooker inner pots, cakes, pudding molds, pots, and other parts of the surface that come into contact with food (water), Since the coating layer was formed by coating the fluorine resin, which is a mixture of sandstone powder, which is an electromagnetic wave radiating substance, and multi-element mineral powder, when the material is put in the cooking utensil, electromagnetic waves with a wavelength of 4 to 20 μm are emitted. By the action, a cluster phenomenon (a force that makes water molecules smaller) is generated in water in food, and water in food is atomized, penetrates well into food, and can be finished deliciously. Further, due to the action of electromagnetic waves having a wavelength of 4 to 14 μm, it is possible to prevent an offensive odor from occurring even when rice is left in the rice cooker. In addition, hot water and water can be kept delicious forever. In addition, since the fluororesin is coated, food does not adhere or stick to the surface of the cooking utensil.

[0007]

Embodiment Hereinafter, an embodiment of the present invention will be described in detail. The frying pan (cooking utensil) 1 of the present embodiment is a fluorine resin in which a sandstone powder substance and a multi-element mineral powder substance, which are electromagnetic wave radiation substances, are mixed on the inner surface 3 of the pot portion 2 that comes into contact with the material (food). To form a coating layer 4. 5 is a handle.

As the fluororesin to be coated on the frying pan 1, a tetrafluoroethylene resin which has been conventionally coated on the surface of a frying pan or the like is generally used. Other fluororesins may be used. This tetrafluoroethylene resin has heat resistance and non-adhesiveness, does not impair its function even if it is heated at high temperature during cooking, and does not adhere even if a substance or material with strong adhesiveness touches it. have. As a result, the ingredients do not stick to the heat when cooked without oiling the frying pan.

As the sandstone powdery substance mixed with the tetrafluoroethylene resin, for example, the following components are used.

[Table 1] In addition, ig · loss conforms to the cosmetic standard of kaolin, loss on ignition (500 ° C., constant temperature). This sandstone is crushed to about 1 to 3 microns by a ball mill or the like to form a sandstone powder. Two or more types of sandstone powder are appropriately mixed and used.

Further, the multi-element mineral refers to a mineral containing silicon as a main component and containing a large number of elements in a well-balanced manner, such as pearlite or pine rock. This multi-element mineral, for example, pearlite, is ground to about 1 to 3 microns by a ball mill or the like to form a multi-element mineral powder. Two or more kinds of multi-element mineral powders are appropriately mixed and used. The pearlite is composed of the following components.

[Table 2]

Regarding the mixing ratio of the tetrafluoroethylene resin to the sandstone powder and the multi-element mineral powder, the weight ratio of the powder to the tetrafluoroethylene resin is about 1 to 5%. Blend into. With this blending ratio, the effects of the sandstone powder and the multi-element mineral powder can be sufficiently exhibited without impairing the heat resistance and non-adhesiveness of the tetrafluoroethylene resin. The mixing ratio may be changed depending on the shape of the cooking utensil, intended use, and the like.

The sandstone powder and the multi-element mineral powder may be mixed as they are with the fluororesin, or after mixing with water and heating or pressurizing, the supernatant liquid is left as it is. Alternatively, it may be powdered by vacuum freeze-drying or spray-drying. When using the supernatant liquid, a surfactant is added to enable uniform mixing with the fluororesin.

When stir-frying using the frying pan 1 of the present embodiment, it is performed in the same manner as in the past. At this time, due to the action of electromagnetic waves with a wavelength of 4 to 20 μm generated from the sandstone powder and the multi-element mineral powder, a cluster phenomenon (force to reduce water molecules) occurs in water or in the material, It is made finer and the water penetrates well into the food, making it a delicious finish. Also, after frying, the material does not adhere to or adhere to the inner surface of the pot by processing with tetrafluoroethylene resin, which makes handling easier and saves time and effort.

Although the embodiment of the present invention has been described above, the specific configuration of the present invention is not limited to this embodiment, and even if there is a design change or the like within the scope not departing from the gist of the invention. Included in the present invention.

For example, although a frying pan has been described as an example in the present embodiment, in addition to this, a pan, a tempura pan, a hot plate, a rice cake making machine, an inner pot of a rice cooker, a cake, a pudding mold, a pot, etc. It can be applied to cooking utensils. When a coating layer is formed on the inner pot of a rice cooker, the electromagnetic waves with a wavelength of 4 to 20 μm generated from sandstone powder and multi-element mineral powder will cause it to enter the water or the material. The cluster phenomenon (force to make water molecules smaller) occurs, the water is atomized, and water permeates well into food, making it possible to cook in a more plumper state than conventional ones. Also, due to the effect of electromagnetic waves, no strange odor will be generated even if the cooked rice is left in the rice cooker. In addition, since the rice does not adhere to or stick to the inner pot by processing with tetrafluoroethylene resin after it is cooked, it is easy to handle and saves the trouble of cleaning up. When the coating layer is formed on the tempura pan, the carat can be deep fried in a short time. Moreover, even when it is cold, it can be maintained in a freshly fried state without becoming fat.

[0016]

[Effect of device]

 As described above, in the cooking utensil of the present invention, foods on the surface such as a pot, a tempura pot, a frying pan, a hot plate, a rice cake cooker, an inner pot of a rice cooker, a cake, a pudding mold, and a pot ( The part that comes in contact with water) is coated with a fluororesin mixed with an electromagnetic wave emitting substance that emits an electromagnetic wave with a wavelength of 4 to 20 μm. The water's water undergoes a cluster phenomenon (the force that makes the water molecules smaller), water in food is atomized, and it penetrates well into food and can be finished deliciously. Further, the action of electromagnetic waves having a wavelength of 4 to 20 μm can prevent the generation of offensive odor. In addition, hot water and water can be kept delicious forever. In addition, since the part of the cooking utensil that comes into contact with food (including water) is coated with a fluororesin mixed with electromagnetic wave radiating substances, it does not adhere or stick to the food during or after cooking, so it can be cleaned cleanly. It is easy to cook and has the advantage of eliminating the need for cleaning up.

[Brief description of drawings]

FIG. 1 is an explanatory view showing a frying pan, which is an embodiment of the present invention, partially broken away.

[Explanation of symbols]

 1 Frying pan 2 Pan section 3 Inner surface 4 Coating section

─────────────────────────────────────────────────── ─── Continuation of the front page (51) Int.Cl. ⁶ Identification code Office reference number FI technical display location B32B 7/02 B32B 7/02 19/02 19/02 27/04 27/04 Z 27/30 27 / 30 D // B29K 27:18 103: 08

Claims (1)

[Scope of utility model registration request] 1. A part that comes into contact with food (including water) has 4 parts.
A cooking utensil characterized in that a coating layer is formed by coating a fluororesin mixed with an electromagnetic wave emitting substance that emits an electromagnetic wave having a wavelength of ˜20 μm.