JPH02109513A - Infrared waterless cooker - Google Patents

Abstract

PURPOSE:To apply radiation much to an object to be heated by providing a trapezoid projection on the surface or inner wall of a cooker and coating an infrared radiation material on the surface. CONSTITUTION:Trapezoid projections 3 are provided on the upper surface of a platy base material 1 of a celamic or metal and an infrared radiation material 2 is coated on the surface. Thus, since the infrared radiation of certain wavelength distribution is generated from the upper surface with a wavelength to be determined according to a surface temperature as a center when the lower part of the plate is heated, in case an object is loaded on this plate, the object is supported by a lot of the trapezoid projections and infrared rays to be radiated from a recessing part can be enough received. The plate is formed in a pot shape and a heat insulator spacer 5 is provided. Then, an interval is formed between an outer pot and an inner pot. Then, liquid is filled up in this interval and the surface temperature of the inner pot can be fixed by utilizing the boiling point of the liquid.

Description

Detailed Description of the Invention (Industrial Field of Application) This invention provides a trapezoidal protrusion on the surface or inner wall of a cooker to provide a heated object with a large amount of radiation from an infrared emitting substance formed on the surface. The pot-shaped container thus constructed is fixed inside a similar metal container using a heat insulating material, and water or oil is injected between the container and the container to lower the surface temperature of the inner container. The boiling point of the injected liquid is used to maintain it at a constant temperature, minimizing the loss of nutrients in the food, which is the main substance to be heated. It is something that depends on development.

(Conventional technology) In everyday life, when we use heat to cook food, we often use baking,
Boil, cook, boil, fry, fry, steam, or use one method. Of these, simmer, cook, boil, s, su, boil water and fry. uses oil. To bake,
*Convection, radiation, and conduction of fire.

In order to make food edible, it is mainly conduction from the container. Microwave ovens and waterless pots heat the water contained in food using frictional heat generated by molecular rotation in the former, and heat it into an edible state by convection and heat conduction of the steam generated in the latter. It is something to do.

However, with any of these methods, it is difficult to bring the temperature of the object to be heated to 1111g4, and the current situation is that all foods are cooked at a temperature of 100°C or higher.

By the way, Science and Technology Agency Materials ['m Committee Compilation 1 Japanese Food Standard Composition Table Attached Table 10. The loss of vitamin C due to all
440%, M small value is when bell peppers are boiled for 2 minutes.
It is said that if you boil Kyoto greens for 5 to 30 minutes, 93% of them will be lost. Other nutrients include carotene 16%, vitamin B*21i%, cereal vitamin B (lf) h'4 loss 34%, potatoes 17%, beans 2
It is said that 4% of meat, 40% of fish, and 8% of vegetables (average values) are lost during cooking.

It's been a long time since humans started using fire to process food. Although there has been a recent focus on the violation of good taste, the loss of food nutrients is a serious problem. In any case, this is due to the lack of technology to control the temperature of the heated object during food preparation.

(Problems to be Solved by the Invention) A1 According to science, it is said that when proteins are heated at 65°C, they become gelatinized, that is, become edible. In this invention, what measures can be taken to prevent the temperature of the heated object during food preparation from rising above the required temperature and to prevent the leakage of nutrient elements by water.

(Method to solve the problem) The inner surface of the conventional waterless pot is smooth, and the gap between it and the heated scoop is filled with broth or seasoning liquid, which greatly negates the effect of infrared radiation. It has a structure. In this invention, a large number of trapezoidal protrusions are formed on the f-plate and the inner surface of the pot to intentionally create voids, and the surface of the protrusions is coated with an infrared emitting material, so that the infrared radiation from the recesses is sufficiently directed to the object to be heated. I tried to give it to them. In addition, in order to keep the surface temperature of the pot that radiates infrared rays at a constant temperature, the above-mentioned pots are stacked in pots of different diameters, and heat insulating spacers are provided at appropriate cylindrical positions of the outer pot and inner pot. Create a gap between the outer pot and the inner pot, fill this gap with liquid and use its boiling point to increase the surface of the inner pot! Planned for temperature control in Europe.

(“X Example Embodiments of the invention will be described with reference to the drawings.

Embodiment 1 The flat plate and flame-shaped cooking utensils shown in Fig. 1 are for direct fire, and both shapes use ceramics or metal as the base material.Since both shapes have the same effect and a capacity, the first A trapezoidal protrusion (3) is first formed on the upper surface of Bl #4 (1), which describes the flat plate shown in FIG. When the lower part of such a flat plate is heated, infrared radiation with a certain wavelength distribution is generated from the upper surface, centered on a wavelength determined by the surface temperature. When the object to be heated is placed on this plate, the object is supported by a large number of trapezoidal protrusions, and the parts that come into contact with the trapezoidal protrusions, which can receive and receive sufficient infrared rays emitted from the recesses, are directly heated by conduction. This allows for proper browning, and also makes effective use of air convection heating.

Example 2 In Example 2, the pot-shaped container shown in Figure 1 of Example 1 is placed in a similar container, and the surface temperature is kept constant using the boiling point of the liquid. be. @Figure 2 and 3
As shown in the figure, a large number of trapezoidal protrusions (3) are formed on the inner wall of a pot-shaped container (1) made of ceramic and metal as base materials, and a heat insulating spacer is placed in a container (4) similar to this container. Using (5), provide an appropriate gap (6) and fix. A liquid (7) such as water or oil (8) is inserted into this gap.
) When the outer container (4) of the cooker constructed in this way is heated, the base material first becomes heated, and then the liquid heats up. Heat is transferred to the inner VSS by conduction and heat flow, and the infrared emitting material (2) coated on the inner VSS surface
This will cause the temperature to rise.

Therefore, it is impossible for the surface temperature of the inner container to exceed the boiling point temperature of the liquid used as a carrier, and as a result, it is possible to reduce the surface temperature of the inner container to 2 liters.

(Effects of the invention) We humans have been working by processing plants into food, cooking them, and ingesting their nutrients. As research into cooking has progressed in recent years, people have also become interested in the loss of various nutrients during cooking. However, traditional food cooking methods use water.

Because it was heated by convection and conduction of oil and combustion gas,
This could lead to loss of nutrients. The disadvantage of conventionally used anhydrous pots with smooth heating surfaces during cooking is that water, oil, broth, seasoning liquid, etc. are interposed between the heating surface and the heated surface, resulting in conduction and convection heating. Despite being an anhydrous pot, it was not possible to effectively utilize radiant heat, and it was also difficult to control the temperature of the pot. Therefore, the loss of nutrients due to leakage into water and thermal decomposition of Eiji element could not be avoided.

In this invention, by providing a large number of trapezoidal protrusions on the vaginal heating surface, a space is intentionally created and infrared radiation from the recesses is made to effectively act on the object to be heated. In addition, it reduces the effect of radiation on boiling liquid, seasoning liquid, etc., and also provides three types of transfers, such as convection heating to the heated object, conduction heating at the point in contact with the trapezoidal protrusion, and the creation of a burnt edge. By making it possible to use it effectively, we were able to save energy and upgrade the quality of the cooker.

The characteristic of infrared radiation, which is an electromagnetic wave, is that it can heat the object at a super high density, and it enters the object to be heated and heats it uniformly, accentuating differences in the way it is cooked, resulting in a rounder taste.

A pot-shaped container with many trapezoidal protrusions on the inner wall is fixed inside a similar pot-shaped container via IIfi material, the gap is filled with liquid, and the surface temperature of the inner container is constant depending on the temperature of the liquid! In the IIJW vessel, it is impossible for the surface temperature to exceed the liquid envelope. Therefore, by using a liquid with a boiling point, it is possible to control the surface temperature. In Example 9, in which boiling water was used as the liquid at a room temperature of 20°C, it was not possible to raise the surface temperature of the inner container to 90"C or higher. Also, spinach was heated to about 80"C to make it edible. At this point, we investigated the loss of other nutrients, including vitamin C, and found that it was less than 5%.

We were able to create a cooking device suitable for an era of energy saving, resource saving, pursuit of taste, and orientation toward the same source of medicine and food.

(Brief Explanation of the Figures) Figure 1A is a flat-plate-shaped, and Figure 1B is a three-dimensional cross-sectional view of a container-shaped direct-fire type waterless cooker.

Figure 2a is a three-dimensional cut-away view of an anhydrous 1'\'' raccoon vessel set in a similar-shaped container, and figure 2b is a cross-sectional view when water is injected between the containers.

(1) Anhydrous cooker base material (2) Infrared radiation coated on the surface of the base material (3) Trapezoidal projection (4) Outside 1 yen (5) Insulation spacer (6) Gap between inner and outer containers ()) Liquid to be injected (8) Liquid inlet

Claims (2)

[Claims] (1) Forming a large number of trapezoidal protrusions on a ceramic or metal flat plate, or forming a large number of trapezoidal protrusions on the inner wall of a ceramic or metal pot-shaped container, and sintering or fusing an infrared emitting substance on the surface of the trapezoidal protrusion. Painting, plating, crimping,
Adhesive infrared radiation waterless cooker (2) A large number of trapezoidal protrusions are formed on the inner wall of a ceramic or metal pot-shaped container, and an infrared emitting substance is sintered, fused, coated, plated, crimped, or pasted on the surface of the protrusion, and the pot-shaped container is Fixed in a similar metal pot-shaped container via insulation material,
An infrared radiant waterless cooker that uses the boiling point of the liquid to stabilize the temperature by filling the gap with liquid.