JP5279844B2 - Oil adsorbing structure and cooking utensil using the same - Google Patents

Description

The present invention relates to an oil adsorbing structure that adsorbs and holds a squeezed broth when cooking ingredients such as seafood, meat, and bread , and a cooking utensil using the same, and prevents oil from splashing in the cooking utensil. In addition, the present invention relates to an oil-absorbing structure that can shorten the baking time and reduce fuel as the thermal efficiency is improved, and can cook cooking utensils and ingredients in a suitable environment, and a cooking utensil using the same .

  When cooking seafood and fish on a net, etc., the cooking liquid that exudes from the cooking ingredients may contaminate the cooking utensils, or the burning of the broth may ignite the cooking utensils or burn the cooking ingredients. Had trouble cooking. In addition, there are many cooks who do not like cooking pottery, especially when using home cooking utensils, because the burning odor will cause odors in the room, the roasting will stick to the utensils, and the cleaning will be cumbersome.

  In order to prevent such a problem, an oil adsorbent made of natural zeolite or silica as a raw material for use on the bottom of a grill saucer of a grilled fish grill of a household cooking appliance is commercially available. This oil adsorbent has a particle size of about 1 to 5 mm, and a crushed square shape is the mainstream.

An oil adsorbent made from natural zeolite or silica has a pore size of 0.3 to 0.6 nm and a specific surface area of a pore volume of 30 to 1000 m ² / g. Is too small, it is difficult for air to escape from the internal pores, and it takes time for water and oil to penetrate into the interior at standard atmospheric pressure.

In addition, chemicals such as caustic soda and secondary processed products have been devised.

In addition, grilled cookware such as grills and barbecue cookers are not energy-saving structures with good thermal efficiency because heat escapes from the lower iron plate and heat is radiated to the outside.
Japanese Patent Laid-Open No. 10-102048 JP-A-8-98778 JP-A-7-108026 JP 7-42946 A Japanese Utility Model Publication No. 7-36963 JP 2005-132710 A JP 2000-271199 A

However, the natural zeolite of the prior art has various problems, causing a flammable accident and the like, and a part of it has been suspended. The cause of the flammable accident caused by natural zeolite is that moisture is difficult to escape due to the presence of independent pores inside the natural zeolite, and the pore shape has a specific surface area with respect to a pore volume of 0.05 to 2.0 ml / g. The pore diameter is 0.3-0.6 nm at 30-1000 m ² / g, the pore shape is too fine and the adsorbate is absorbed slowly, an oil film is formed on the surface, and the oil ignites. It is possible.

  Furthermore, another cause of this ignition is that the water absorption is as low as 4 to 20% by dry weight. If the water absorption rate is low, oil cannot be adsorbed (oil is saturated) with a small number of uses (3 to 5 times) and ignites. When using it, it is necessary to be careful about the number of times it is used. However, because housewives (cookers) at home use more times than prescribed from the economic point of view, the use of natural zeolite makes cleaning easier and makes cooking utensils dangerous. It is.

  Furthermore, since the shape of natural zeolite is pointed to 1-5 mm, it becomes a dangerous condition that can cause incomplete combustion due to the small size of the grains, which can cause the intake of cooking utensils, especially gas appliances, to be blocked. Cheap. A sharp shape is difficult to remove when stabbed, and if it is swallowed, it can cause damage to the trachea, esophagus, and stomach.

  Furthermore, the mixture of drugs and the secondary processed product of natural zeolite are not actually marketed because the mixed drugs are dangerous for general consumers and the price is high.

  On the other hand, global warming countermeasures are inevitable, and measures are taken to reduce gas or electricity consumption and reduce carbon dioxide emissions by increasing the thermal efficiency of cooking utensils and the like. Although cooking utensils in recent years have succeeded in reducing carbon dioxide emissions by nearly 50%, cooking utensils have been used for more than 10 years. The current situation is not widespread.

  In addition, barbecues performed outdoors for the purpose of getting close to nature use a lot of fuel such as charcoal, firewood, and solid fuel, but many of the barbecue stoves are made of metal, and the heat of the fuel is dissipated from the metal. However, it is used in a state of poor thermal efficiency, fuel is not actively saved, and no countermeasures have been devised.

The present invention has been made to solve such problems in the prior art, using an inorganic material having coarser pores than conventional natural zeolite and capable of fast oil adsorption, and quickly bringing oil into the interior. adsorbed, prevents to float to the surface, to improve safety along with it, by increasing the number of uses, aims to provide a cooking utensil using oil adsorption structures risk of ignition is eliminated and it And Another object of the present invention is to ensure more convenient and safer use than the prior art, and also to improve the thermal efficiency, shorten the baking time, and accordingly reduce the cost of gas and reduce carbon dioxide emissions. It is to provide an oil adsorbing structure that can contribute to cooking and a cooking utensil using the same .

  In order to achieve the above-described object, the present invention provides an inorganic material having a continuous porous structure spread on a saucer in a grilled cooking utensil such as a grill, and the inorganic material having a continuous porous structure is a seafood. When cooking foods such as meat, meat, bread, etc., oil adsorbs the exuding broth. Absorbs the soaking broth and reduces the baking time and fuel consumption with a heat insulating structure with a porous air layer.

  The inorganic material that forms a continuous porous structure quickly adsorbs the broth, prevents splashing of oil in the cooking utensils, improves thermal efficiency and shortens the baking time. I can cook. At this time, water is not used for grills that use water. By adding water, the adsorptive power of the inorganic material having a continuous porous structure is reduced, and water vapor is generated during the baking process, which impairs the taste and quality of the food material.

  The present invention can be used regardless of heat source such as IH cooking equipment, gas cooking equipment, barbecue equipment using solid fuel such as charcoal fire, waterless grill type, water-containing grill type, double-sided grilled type, single-sided grilled grill, barbecue equipment Can be used with different grill shapes, types and utensils.

  In addition, if an inorganic material that forms a continuous porous structure is spread by spreading aluminum foil on a saucer in a grilled cooking utensil, the inorganic material that forms a continuous porous structure that is soiled at the time of replacement is covered with aluminum foil. It can be wrapped and discarded, and it is easy to dispose and clean without getting your hands dirty.

The present invention is characterized in that the inorganic material having a continuous porous structure has a water absorption rate (dry weight ratio) of 30 to 300% and is spread on a cooking utensil. By having a high water absorption rate, it is possible to increase the number of uses of about 5 times to about 10 to 30 times in the conventional product. By roughly increasing the shape of the internal pores, oil can be adsorbed more quickly than in the prior art, and the occurrence of an oil film on the surface due to repeated use can be suppressed, and the risk of ignition can be prevented. The pore shape is preferably a pore volume of 0.2 to 3.5 ml / g, an average pore diameter of 10 nm or more, and a specific surface area of 0.2 to ²⁰ m ² / g.

  Moreover, the present invention can prevent the incomplete combustion by clogging the intake holes of the gas cooking appliance by setting the particle diameter to 3 to 20 mm. The shape of the grain is preferably a sphere without a corner, an irregular sphere, a deformed sphere, a tadon type, an ellipse, or a cylinder, and is suitable. This shape can eliminate the danger without damaging the internal organs even if swallowed by mistake.

※水銀圧入法（ポロシメーター）試験もしくは窒素ガス注入法による

* By mercury intrusion method (porosimeter) test or nitrogen gas injection method

  In the present invention, an inorganic material having a porous structure is laid on a saucer provided in a cooking utensil capable of grilling and the like, and a net is placed thereon to perform a normal cooking operation. Cleaning is easy by adsorbing the broth that exudes from seafood and meat that occurs during use in the broth pan and reducing dirt in the cooking utensils. Since the inorganic material having a porous structure forms a fine porous structure and has a high water absorption rate of 20 to 300%, the oil does not adhere to the surface even when used about 10 to 30 times. There is no ignition by oil contained in the broth.

Therefore, the number of times of use was compared between the present invention and the conventional product. The conventional model and the invention are used for the grilled fish grill of the same model (Rinnai gas table grill with water), and the fish is repeatedly grilled until the color of the surface changes, and at the end of the experiment the soup is absorbed and the color becomes black The time was reached. The color was evaluated visually.

Further, the present invention is an inorganic material having a continuous porous structure, the pore shape is a pore volume of 0.2 to 3.5 ml / g, the average pore diameter is 10 nm or more, and the specific surface area is 0.2 to It has an oil adsorbing structure having a uniaxial compressive strength of 1.0 MN / m ² or more while having a characteristic of 20 m ² / g. The air layer becomes heat insulation and heat storage, heat from the upper part is stored on the surface, and grilling utensils such as grills shorten baking time by about 10-30%, such as barbecue using charcoal, briquettes, firewood, etc. as fuel With a baked cooking appliance, the baking time of about 1.5 to 5 times is possible even when the temperature of the charcoal is 200 degrees or less.

Therefore, the first to third manufactured products were subjected to a strength test by the Geotechnical Society standard rock point loading test (JGS 3421-2005). The shape of the test body is an irregular spherical shape.

The calculation formula is as follows.

  In addition, the high water absorption rate of the porous inorganic material keeps the cavity as long as the oil is not adsorbed to saturation, this cavity has a heat insulating effect, the internal temperature of the fired body (such as seafood and meat) rises quickly, The baking time can be shortened. This shortening of the baking time reduces the consumption of gas, and therefore the emission of carbon dioxide can be reduced. In addition, the inorganic material forming a continuous porous structure has a particle size of 3 to 20 mm, which prevents clogging and incomplete combustion in the intake holes in cooking utensils such as grills, and prevents cooking utensils such as barbecues. Even if the air intake hole is closed, the fire can be prevented without inhibiting the inflow of air.

  Also, if an aluminum foil is spread on the saucer, it will be wrapped and thrown away when it is discarded, and the saucer will not be soiled and cleaning will be easier.

  The inorganic material having a continuous porous structure according to the present invention is preferably a ceramic material having an oil adsorption function having a continuous porous structure and a water absorption rate of 20 to 300%. Inorganic materials with continuous porous structure include volcanic rocks, artificial zeolite, lightweight aggregates, perlite, diatomaceous earth, water-absorbing ceramics, low-temperature fired bricks, foamed glass, foamed slag, granulated slag, cerven, chamotte, refractory bricks, etc. Well, paper industry waste and paper industry waste incineration ash, sewage sludge and sewage sludge incineration ash, purified water generation soil (purified water sludge) and purified water generation soil incineration ash (purified water sludge incineration ash), fly ash, coke ash, blast furnace slag Slag, molten slag, electric molten slag, foamed slag, foamed glass, diatomaceous earth, clay, chamotte, selben, shale, montmorillonite, kaolinite, bentonite, kuroboku, shiroboku, cement, lime, etc., one of these Or may be obtained by mixing several types. Even if this raw material is used, if viscosity is not obtained and molding is difficult, it is better to mix a binder. The binder is not limited, but may be starch paste, corn starch, wheat flour, water glass (sodium silicate), acrylic emulsion, popal, epoxy resin, silicone resin, urethane resin, furan or the like. The most preferable inorganic material having a continuous porous structure is one or two kinds of paper industry waste and paper industry waste incineration ash, purified water generation soil (purified water sludge), purified water generation soil incineration ash (purified water sludge incineration ash), bentonite It is obtained by mixing and firing more than one kind, and is that the price of the raw material is low, the workability is good, and the risk of elution of heavy metals is low.

  The shape of the grains is suitable for spheres without corners, irregular spheres, irregular spheres, tadons, ovals, and cylinders. To obtain these shapes, pellets, extrusion molding, press molding, briquette molding, roll press It can be obtained by molding, bread pellet molding, or the like, and it is preferable to use an appropriate molding method from processing effort and cost.

  The oil adsorbing structure according to the present invention is further installed in a grill saucer or charcoal holder in a cooking appliance such as a barbecue or the like using a fuel such as a grill or a grill, etc., and a food such as seafood, meat, bread, etc. The broth that exudes when cooking and the structure that increases the efficiency of heat are composed of an inorganic material that forms a continuous porous structure.

  According to the present invention, the effect of the present invention is that the inorganic material having a continuous porous structure quickly adsorbs the broth, prevents the oil from splashing in the cooking utensil, improves the thermal efficiency, and shortens the baking time. The cooking utensils and ingredients can be cooked in a suitable environment. Cleaning is easy by adsorbing the broth that exudes from seafood and meat that occurs during use in the broth pan and reducing dirt in the cooking utensils. A porous inorganic material forms a fine porous structure and has a high water absorption rate of 20 to 300%. Therefore, even if it is used about 10 to 30 times, it does not reach the state where oil adheres to the surface. Since the hole is coarser and larger than the prior art, it can be quickly absorbed into the broth and therefore is not ignited by the oil contained in the broth.

  The high pore volume of the porous inorganic material of the present invention keeps the cavity unless the oil is adsorbed to saturation, this cavity has a heat insulating effect, and the internal temperature of the fired body (such as seafood and meat) is fast. It can reduce the burning time and solid fuel such as charcoal. This shortening of the baking time reduces the amount of gas consumption, and therefore has the effect of reducing the amount of carbon dioxide emissions. Reduction of the use of solid fuel such as charcoal will contribute to prevention of depletion of natural resources such as forests.

Moreover, the present invention can prevent the incomplete combustion by clogging the intake holes of the gas cooking appliance by setting the particle diameter to 3 to 20 mm. The shape of the grain is preferably a spherical shape with no corners, an irregular sphere shape, an irregular sphere shape, a tadon shape, an oval shape, or the like. This shape can eliminate the danger without damaging the internal organs even if swallowed by mistake.
In addition, the present invention has a continuous pore structure with a high pore volume, but the strength decreases. However, the uniaxial compressive strength is 1.0 MN / m ² or more, and the transportable strength is maintained.

It is a photograph figure which shows the size of the kamaboko which concerns on one Embodiment of this invention. It is a photograph figure which shows a commercially available kamaboko. It is a photograph figure which shows the apparatus used in this experiment. It is a figure which shows the state of the thermocouple fixing jig which concerns on one Embodiment of this invention, and a thermocouple fixing jig figure. It is a photograph figure which shows installation of the thermocouple which concerns on one Embodiment of this invention. It is a figure which shows the measurement position and cross section which concern on one Embodiment of this invention. It is a photograph figure which shows the air temperature measurement position which concerns on one Embodiment of this invention. It is a photograph figure which shows the experimental procedure 1 which concerns on one Embodiment of this invention. It is a photograph figure which shows the experimental procedure 2 which concerns on one Embodiment of this invention. It is a photograph figure which shows the installation position of the kamaboko which concerns on one Embodiment of this invention. It is a photograph figure which shows the mode of the low fire which concerns on one Embodiment of this invention. It is a figure which shows the temperature time relationship in the measurement location 1 of this invention. It is a figure which shows the combustion time shortening rate by this invention goods in the measurement location 1 of this invention. It is a figure which shows the temperature time relationship in the measurement location 2 of this invention. It is a figure which shows the combustion time shortening rate by this invention goods in the measurement location 2 of this invention. It is a figure which shows the temperature time relationship in the measurement location 3 of this invention. It is a figure which shows the combustion time shortening rate by this invention goods in the measurement location 3 of this invention. It is a figure which shows the temperature time relationship in the air of this invention. It is a figure which shows the combustion time shortening rate by this invention product in the air of this invention. It is a figure which shows the combustion time shortening rate by the product of this invention in the kamaboko of this invention. It is a figure which shows one Example of this invention. It is a figure which shows one Example of this invention.

  The shortening rate of baking time was verified by the following. This is one evaluation method, and the evaluation is not limited to this.

(Experiment 1)
1. Effect verification of the use of the grill The prototype water-retaining ceramic was put in the grill and a verification test was conducted to see how much the thermal efficiency was improved.

2. Outline of Experiment (1) Specimen In this experiment, a commercially available kamaboko is baked in the grill and the temperature inside it is measured. Kamaboko was adopted because the contents are almost uniform and the hardness is appropriate, so it is easy to install a sensor for temperature measurement inside. The kamaboko used in this experiment is shown below.

図１は、かまぼこの寸法を、図２は、市販かまぼこを、それぞれ示す写真図である。

FIG. 1 is a photograph showing the size of a kamaboko, and FIG. 2 is a photograph showing a commercially available kamaboko.

(2) Experimental apparatus The apparatus used in this experiment is shown in FIG.

FIG. 3 is a photograph showing the experimental apparatus. The numbers in the figure indicate the following:
1 gas stove 2 thermocouple (TH-0.65, Tokyo Sokki Kenkyujo)
A thermocouple that measures temperature is a thermometer that uses the principle (Seebeck effect) that thermoelectric power is generated when two different metal wires are connected and a temperature difference is applied to both of the contact points.
3 data logger (TDS-303, Tokyo Sokki Kenkyujo)
Records signals from thermocouples.
4 Save PC data 5 When measuring the temperature inside the thermocouple fixing jig kamaboko, it is necessary to always measure at the same location. Therefore, a jig as shown in FIGS. 4A and 4B (the state of the thermocouple fixing jig, the figure of the thermocouple fixing jig) is created, and the tip of the thermocouple as the measurement point is always at the same position in the kamaboko. I did it.

As shown in FIGS. 4A and 4B, three φ5 mm aluminum pipes are fixed at equal intervals. Pass the thermocouple through the aluminum pipe and close the pipe hole at the tip to fix the thermocouple. This pipe group is located at the center of the kamaboko from right side to a predetermined position (25 from the tip).
mm) is inserted (FIG. 5: installation of a thermocouple). Thus, it installed so that a thermocouple might be in the same position every time.

(2) Measurement items The measurement items are the temperature inside the kamaboko, the temperature inside the grill, and the elapsed time from the start of combustion. Measurement is performed every 10 seconds.
* Kamaboko internal temperature measurement location As shown in FIGS. 6A and 6B, the temperature change at three locations 1, 2, and 3 in the specimen is measured.
* Grill air temperature As shown in Fig. 7: Air temperature measurement position, the temperature in the air inside the grill is measured.
To finish the inside of a toast or other item that contains air inside with a crisp outer side, the method of baking with a strong gas fire is suitable (http://www.nikkeibp.co.jp/ecomom/column/ep_067) .html
reference).

  Since this is related to the air temperature in the grill, the temperature in the grill during the kamaboko combustion experiment is also examined. As shown in FIG. 7, the measurement position here is the end of the grill. Therefore, the air temperature at the center position in the grill is examined separately in Case-3 experiment.

(4) Experimental procedure The procedure of this experiment is shown below.
(4-1) Water (400 g) or the product of the present invention (400 g) is spread on the saucer of the grill (FIG. 8).
(4-2) Install a temperature measuring device on the kamaboko so that it comes to the center of the grill net (FIGS. 9 and 10).
(4-3) The temperature at the measurement position (4-2) of the specimen is 15
When it reaches ℃, set fire and start measurement (measurement time 20 minutes).

  Kamaboko is stored in the refrigerator until immediately before the experiment, and the internal temperature is 10 ° C. or lower, but the temperature rises somewhat until it is taken out and ready for measurement. Therefore, in order to keep the temperature at the start of combustion always constant, heating is started after confirming that the temperature at the measurement position (4-2) is 15 ° C.

  The heating power was always fixed at the right end position of the adjustment lever to reduce the heat (FIG. 11).

3. Results and Discussion of Case-1 Experiment Temperature measurement locations in Case-1 experiment are 4 locations in total, 3 locations in kamaboko and 1 location in the air in the grill. The combustion time and temperature changes at each location will be compared when using the product of the present invention and when using water.

(1) Result of measurement location 1
a) Temperature time relationship FIG. 12 (temperature time relationship (measurement location 1)) shows the relationship between the temperature of measurement location 1 and the combustion time. The experiment was performed twice, showing all results. FIG. 12 shows almost the same behavior twice, confirming reproducibility. Moreover, when the product of the present invention is used, the temperature rises faster than when water is used.

Next, the time to reach 40, 50, 60, 70, 80, and 90 ° C. is compared both when using the product of the present invention and when using water (Table 3). 90 minutes within 20 minutes when using water
It did not reach ℃. Since the experiment is performed twice for each case, both data (data 1, data 2) are shown. In the following tables and figures, what is referred to as a “grill revolution” is a product that realizes one embodiment of the present invention.

b) Combustion time shortening rate From Table 3, it was found that when the product of the present invention was used, the time to reach a certain temperature was shortened compared to the case of water. Therefore, the burning time reduction rate is calculated at each temperature as shown in Formula (1), and the effect of the product of the present invention is quantitatively evaluated.

Formula 1

  In Table 3, among the two data obtained at the time of using the water, the data 1 of the earlier arrival time at each temperature and the two data obtained at the time of using the product of the present invention to each temperature. The shortening rate is calculated with the data 2 with the later arrival time. In other words, the combination of data that is most disadvantageous for the product of the present invention is considered.

  Table 4 shows the combustion time reduction rate calculated in this way. In FIG. 13 (combustion time reduction rate (measurement location 1) according to the present invention), the reduction rate is displayed on the vertical axis and the comparative temperature is displayed on the horizontal axis.

  From FIG. 13, it can be seen that the higher the temperature, the greater the combustion time reduction rate and the higher the effect of the product of the present invention.

Here, “animal food is in a state of being baked when the internal temperature stops at 75 ° C. to 80 ° C. (http://yakitori.co.jp/knowledge/tec/yaki/index.html
Therefore, attention is paid to the shortening rate of the time to reach 70 ° C. and 80 ° C. From FIG. 13, it can be seen that the time can be reduced by about 15% when animal things (yakitori, fish, etc.) are baked.

(2) Result of measurement location 2
a) Organize the experimental results at measurement point 2 in the same way as temperature-time related measurement point 1. FIG. 14 shows the relationship between the temperature and the combustion time at the measurement location 2, and in Table 5, 40, 50, 60, 70, 80, 90
The time to reach ° C. is compared both when using the product of the present invention and when using water. From FIG. 14 and Table 5, it can be seen that when the product of the present invention is used, the temperature rises faster than in the case of water.

b) 燃焼時間短縮率
計測箇所１での時と同様に、燃焼時間短縮率を算出する。表５中、水使用時のデータ1と本発明品使用時のデータ２により算出した。短縮率を表６、図１５（本発明品による燃焼時間短縮率（計測箇所２））に示す。

b) Burn time reduction rate Calculate the burn time reduction rate in the same way as at measurement location 1. In Table 5, the calculation was based on data 1 when using water and data 2 when using the product of the present invention. The shortening rate is shown in Table 6 and FIG. 15 (burning time shortening rate by the product of the present invention (measurement location 2)).

表６と図１５より高温になるほど燃焼時間の短縮率が高く、本発明品の効果が大きいことが分かる。図１５から、実際の調理時に焼き上がりに至るまでの時間は、７０、８０
℃での短縮率から約１５ %短縮できるといえる。

It can be seen from Table 6 and FIG. 15 that the higher the temperature, the higher the combustion time reduction rate, and the greater the effect of the product of the present invention. From FIG. 15, the time until baking during actual cooking is 70, 80
It can be said that the shortening rate at ℃ can be reduced by about 15%.

(3) Result of measurement point 3
a) Similar to the measurement time points 1 and 2, FIG. 16 (temperature time relationship (measurement point 3)) shows the relationship between the temperature and the combustion time at the measurement point 3, and Table 7, 40, 50, 60, 70 The time to reach 80 ° C. and 90 ° C. is compared both when using the product of the present invention and when using water. From FIG. 16 and Table 7, it can be seen that when the product of the present invention is used, the temperature rises faster than in the case of water.

b) 燃焼時間短縮率
計測箇所１，２での時と同様に、本発明品の効果を定量的に把握するため、燃焼時間短縮率を算出する。表７中、水使用時のデータ1と本発明品使用時のデータ２により算出した。短縮率を表８、図１７（本発明品による燃焼時間短縮率（計測箇所３））に示す。

b) Combustion time shortening rate As in the case of measuring points 1 and 2, the combustion time shortening rate is calculated in order to quantitatively grasp the effect of the product of the present invention. In Table 7, it was calculated from data 1 when using water and data 2 when using the product of the present invention. The shortening rate is shown in Table 8 and FIG. 17 (burning time shortening rate by the product of the present invention (measurement location 3)).

表８と図１７より高温になるほど燃焼時間の短縮率が高い傾向にあり、本発明品の効果が大きいことが分かる。図１７から、実際の調理時に焼き上がりに至るまでの時間は、７０
℃、８０ ℃での短縮率から約２０ ％短縮できるといえる。

It can be seen from Table 8 and FIG. 17 that the higher the temperature, the higher the burning time shortening rate, and the greater the effect of the present invention product. From FIG. 17, the time until baking during actual cooking is 70
It can be said that it can be shortened by about 20% from the shortening rate at 80 ° C.

(4) Air temperature measurement results
a) Temperature time relationship FIG. 18 (temperature time relationship (in air)) shows the relationship between temperature and combustion time in the air in the grill. In the air, about 60
The temperature rose to 0 ° C., and no significant difference was observed between the use of the product of the present invention and the case of water. Therefore, in Table 9, the time to reach 80, 90, 100, 110, 120, and 130 ° C. is compared both when using the product of the present invention and when using water. From FIG. 18 and Table 9, it can be seen that when the product of the present invention is used, the temperature rises faster than in the case of water.

b) 燃焼時間短縮率
本発明品の効果を定量的に把握するため、燃焼時間短縮率を算出する。表９中、水使用時のデータ1と本発明品使用時のデータ２により算出した。短縮率を表１０、図１９(本発明品による燃焼時間短縮率（気中）)に示す。

b) Combustion time reduction rate Calculate the combustion time reduction rate in order to quantitatively understand the effects of the product of the present invention. In Table 9, the calculation was based on data 1 when using water and data 2 when using the product of the present invention. The shortening rate is shown in Table 10 and FIG. 19 (burning time shortening rate (in the air) by the product of the present invention).

表１０と図１９より高温になるほど時間の短縮率が高い傾向があり本発明品の効果が大きいことが分かる。

It can be seen from Table 10 and FIG. 19 that the time shortening rate tends to be higher as the temperature becomes higher, and the effect of the product of the present invention is greater.

1.1.1.1 Effect of measurement location and effect of the product of the present invention Combustion time shortening rates at three locations in the kamaboko are summarized in Table 11 and FIG. 20 (burning time shortening rate by the product of the present invention (kamaboko)).

図２０より本発明品の効果は、かまぼこ内でも上部へいくほど大きくなることがわかる。いずれの箇所でも高温では時間短縮率は大きくなる。

From FIG. 20, it can be seen that the effect of the product of the present invention increases as it goes upward in the kamaboko. In any part, the time reduction rate increases at high temperatures.

1.1.1.2 Summary of Case-1 Experiment Results From the above, the temperature at three locations in the kamaboko and one location in the air inside the grill is compared to the time it takes to reach a certain temperature by using the product of the present invention. It can be seen that it can be greatly shortened. From this fact, it is considered that cooking time using gas can be shortened and gas consumption can be reduced by actually using the product of the present invention during cooking.

  Note that the present invention is not limited to the above-described embodiment, and various modifications can be made without departing from the spirit of the present invention.

  Furthermore, what has been described above is merely an example of an embodiment for embodying the technical idea of the present application, and the technical idea of the present application can be applied to other embodiments. .

  Moreover, even if the apparatus, method, and system produced by using the present invention are listed and commercialized as a secondary product, the value of the present invention is not reduced at all.

In a barbecue stove using charcoal fire as a heat source used outdoors, a comparison was made regarding the temperature duration in the stove when the present invention was used as a temperature maintaining medium material and when it was not. And the actual roasted meat results and effects are confirmed by sustaining the amount of heat in a small charcoal heat source.

Prepare two barbecue stoves that use commercial processed Bincho charcoal as a heat source, and generally place only charcoal inside the stove body in the same way as the usage, and the other is charcoal that is the heat source inside the stove body The product of the present invention is placed as a temperature holding medium.
The processed Bincho charcoal used here is compression-processed sawdust, is a prismatic shape, and has one or more holes on the surface of the main body. Moreover, the granulated baked material which processed Ps (paper sludge) incineration ash is used as this invention product used here.

  As an experimental measurement device, a temperature sensor that is a K-type thermocouple is used for temperature measurement, and a data logger is used for data measurement.

Further, the height from the processed Bincho charcoal to the upper net of the stove is adjusted to 5 cm, and the data is measured for four types of 75%, 50%, and 25%, assuming that the number of processed Bincho charcoal used is 100%. 21 and 22 indicate the same object. Furthermore, 1 shown in FIG. 21 is a temperature sensor, 2 is processed Bincho charcoal, 3 is ash, 4 is a product of the present invention. The temperature is measured every 10 minutes from the time when the processing Bincho charcoal is ignited until the fire is extinguished and the temperature returns to room temperature. Tables 12 and 13 show the results of measurement of each charcoal combustion temperature sustained experiment when only the processed Bincho charcoal is used and when the present invention is used as a temperature holding medium. Table 14 shows data when the product of the present invention was used and the processed Bincho charcoal was reduced to 50%.

  From Tables 12 and 13, it was apparent that the use of the product of the present invention showed an increase in combustion temperature and a prolonged duration, and the heat sustaining effect was found. The temperature difference under the charcoal fire was about 200 ° C., and the temperature duration was 200 ° C. at 250 minutes to 1100 minutes.

  From Table 14, when the amount of charcoal (charcoal fire) is halved to 50%, the temperature of 200 ° C under the charcoal fire lasts for 340 minutes, 150% with charcoal only at 200 ° C on the stove mesh surface (about 5 cm from charcoal fire). 200 minutes when using Ecotok (100% charcoal fire) and 110 minutes even when 50% charcoal fire was recorded.

Next, Table 15 shows the change in the amount of charcoal (charcoal fire) and the temperature on the stove upper net surface under the use conditions of the present invention (also referred to as “eco-toku”).

  From Table 15, it can be considered that the combustion temperature duration is longer as the amount of coal is larger in the conventional technology, but the duration is 220 minutes in the case of the amount of coal of 100%, 75% and 50% at the stove mesh surface temperature of 200 ° C. I kept almost the same time. When the stove mesh surface temperature is 100 ° C, it lasts for 700 minutes (about 11 hours) with 100% carbon, 560 minutes (about 9 hours) with 75%, and 320 minutes (about 5 hours) with 50%. It has been found.

Table 16 shows the overall temperature status as a result of conducting a demonstration experiment using the present invention product on a barbecue stove and actual grilled meat under a charcoal amount (charcoal fire) of 70%. 17 shows.

  From Table 17, the grilling time section was started twice starting at 70% charcoal fire, and during that time, grilled meat such as grilled meat was inserted into the temperature sensor and measured one by one. After 45 minutes, the charcoal fire was reduced by 20% (47%), and then the baking time section was once again performed in the same manner as before. As a result, while the temperature of the upper surface of the stove is changing between 130 ° C and 180 ° C, the internal temperature at which the baked goods were baked was baked in about 5 minutes to 10 minutes regardless of the sea bream, grilled chicken breasts, etc. It was also found that the temperature inside the pottery was 75 ° C to 90 ° C. The pottery was baked in a relatively short time, and baked fragrantly.

  Even if the charcoal fire was reduced by 20% after the start of 70% at the charcoal fire, the temperature of the stove net was maintained at 130 ° C., and it was found that it was possible for approximately 75 min at the 50% charcoal fire (see Table 16). Therefore, by using the product of the present invention from Barbecue only by charcoal, the charcoal amount can be reduced from 30% to over 40%, and the economic effect on the charcoal fuel was confirmed.

  According to the present invention, the high water absorption rate of the inorganic material having a porous structure of the present invention maintains a cavity unless the oil is adsorbed to a saturated state, and this cavity has a heat insulating effect, and a fired body (such as seafood and meat) The internal temperature rises quickly and baking time can be shortened. This shortening of the baking time reduces the gas consumption, and therefore has the effect of reducing carbon dioxide emissions. Therefore, it is useful for any space / opportunity that requires kitchens such as facilities, hotels, and offices. It will be demonstrated and will bring great benefits to various industries.

Claims (4)

Consists inorganic continuous porous structure, and an oil adsorbent structures of particulate for use in laying baked juice pan cookware, the average pore diameter of the pores forming the porous structure is at 10nm or more The oil adsorbing structure is characterized in that the pore volume is in the range of 0.2 to 3.5 ml / g, and the specific surface area of the pore is in the range of 0.2 to ²⁰ m ² / g . The oil adsorbing structure according to claim 1, comprising a fired body of one or a mixture of two types of paper industry waste, paper industry waste incineration ash, purified water sludge, purified water sludge incineration ash, and bentonite. . Uniaxial compressive strength is 1.0MN / m ² It is the above, The oil adsorption structure of Claim 1 or 2 characterized by the above-mentioned. A cooking utensil, wherein the oil-absorbing structure according to any one of claims 1 to 3 is spread on a saucer.

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