JPH07265216A - Cooking tool - Google Patents

Abstract

PURPOSE:To provide a cooking tool hardly stuck with a food material on the surface and excellent in durability by holding the oil spread on the surface with a porous layer, and supplementing the decreased portion of oil absorbed by the food material or evaporated during cooking with the oil held in the porous layer. CONSTITUTION:A rotary pot is made of a base material 3 such as iron, and grains 4 such as a metal of about 10-30mum are flame-sprayed as a flame spraying material on the inside surface 10. Gaps exist at unbonded portions among the grains 4, and fine continuous holes 5 are generated in a laminated layer to form a porous layer 6. The outside face of the porous layer 6 becomes the surface 10 of the rotary pot, and many holes 5 near the outside face form fine ports 7 on the surface 10 of the rotary pot. When oil is spread on the surface 10 of the rotary pot, oil infiltrates into the continuous holes 5 of the porous layer 6 from the fine ports 7, and the infiltrating oil is held in the porous layer 6.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a cooking utensil for cooking stir-fried foods, grilled foods and the like.

[0002]

2. Description of the Related Art When cooking fried rice, fried noodles, steaks, or other stir-fried foods and grilled foods with ordinary utensils such as iron and stainless steel frying pans and woks, heat the food after oiling the surface. However, during cooking, the oil is absorbed by the food or evaporated to be insufficient, so that the food sticks to the surface and cooking cannot be performed well, and it is difficult to wash after cooking.

For this reason, the surface is treated with fluororesin,
There are conventional cooking utensils that are treated so that the food does not stick to them.

However, the surface treated by the fluororesin processing is deteriorated at about 260 ° C. and loses the function of preventing the food from sticking. Therefore, it is not suitable for cooking at a high temperature and is not suitable for cooking with food or other cooking utensils. It was easily worn or damaged due to contact with the above, and had a life of 1 to 2 years at the most, which was poor in durability.

[0005]

SUMMARY OF THE INVENTION Therefore, an object of the present invention is to provide a heating and cooking utensil in which food materials are unlikely to stick to the surface and which is excellent in durability.

[0006]

In order to solve the above-mentioned problems, the present invention takes the following technical means.

The cooking utensil of the present invention is a cooking utensil for heating an appropriate food material on the surface, and the surface has a large number of fine holes, and the inside of the surface includes holes communicating with the fine holes. The porous layer is formed, and the oil drawn on the surface is allowed to infiltrate through the fine holes and retained by the porous layer.

Further, in the above-mentioned cooking utensil, a porous layer is formed by spraying thermal spraying particles such as metal or ceramics onto a metallic base material as a thermal spraying material, and the outer surface of the porous layer is provided with a large number of fine particles. It can be a surface with a mouth.

Further, the thermal spraying can be performed by using the thermal spraying material as particles of stainless steel.

[0010]

As a result of adopting the above means, the present invention has the following effects.

In the cooking utensil of the present invention, the oil drawn on the surface is retained by the porous layer, and the reduced amount of oil absorbed or evaporated by the food material during cooking is retained by the porous layer. Since it is supplemented by the oil that is present, oil shortage is unlikely to occur.

By forming the porous layer and the surface by thermal spraying, it is possible to obtain a cooking utensil having durability against high temperature and abrasion.

By using stainless steel particles as the thermal spray material, it becomes possible to obtain a cooking utensil having excellent durability and economy.

[0014]

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS The structure of the present invention will be described below with reference to the accompanying drawings.

An embodiment of the cooking utensil according to the present invention is
It is used as a rotary pot 1 of an automatic stirrer for cooking fried rice, fried noodles, dry curry and the like. FIG. 1 shows the entire automatic frying machine.

This automatic frying machine has a rotary pot 1 attached to a shaft 2 whose tilt angle can be adjusted by a motor.
The food is put in the dish and cooked with stirring. The heating is performed by a gas burner attached below the rotary pot 1. The rotary hook 1 has a diameter of 30 to 5
0 cm, depth 35 to 50 cm, and thickness of 3 to 10 mm are suitable, but the size can be set appropriately according to the amount of food material to be cooked. The rotation speed of the rotary hook 1 is 1
It is desirable to be variable within a range of several times to several tens of times per minute.

The base material 3 of the rotary pot 1 can be made of iron, stainless steel, aluminum, or other various castings. In this example, the base material 3 was iron, and the inner surface 10 (inner peripheral surface 1a and bottom surface 1b) of the rotary pot 1 was thermally sprayed with 10 to 30 μm of particles 4 such as a metal described later as a thermal spray material. The thermal spraying was performed by a known method called arc spray process, but may be performed by another appropriate thermal spraying method. A cross section of the rotary hook 1 is shown in FIG.

The sprayed particles 4 are laminated on the base material 3,
Similarly, other thermally sprayed particles 4 are physically entangled and adhered to each other, but there is a gap between the particles 4 in a portion where the particles are not adhered to each other, and fine continuous pores 5 are formed in the stack. Occurs, and the porous layer 6 is formed. Since the particles 4 at the lower end of the porous layer 6 are also bonded to the base material 3, the porous layer 6
Does not easily peel off. The thickness of the porous layer 6 may be about 0.1 to 0.5 mm.

The outer surface of the porous layer 6 is the rotary hook 1.
The surface 10 of the rotary hook 1 has a large number of holes 5 near the outer surface forming fine holes 7 on the surface 10 of the rotary hook 1.
When oil is drawn into 10, the oil permeates through the fine holes 7 into the continuous pores 5 of the porous layer 6, and the permeated oil is retained in the porous layer 6. . The volume ratio (porosity) of the pores 5 in the porous layer 6 is 5 to 20.
%, More preferably about 10 to 15% is appropriate.

In order to cook with this automatic stirrer, oil is first applied to the inner surface 10 of the rotary pot 1 to give sufficient residual heat, and then foods, seasonings and the like are put in and the rotary pot 1 is rotated. Stir the ingredients etc. inside. When fried foods such as fried rice, fried noodles, and vegetables were fried with this automatic frying machine, there was almost no adhesion of ingredients to the surface 10 of the rotary kettle.

On the other hand, as a comparative example of the cooking utensil of the present invention, the same cooking was carried out in the rotary pot 1 which was not subjected to the above-mentioned thermal spraying treatment but was subjected to iron trioxide trioxide treatment (so-called black dyeing). The food was often attached to the surface 10 of the rotary kettle.

In the embodiment of the present invention, the adherence of food material to the surface 10 of the rotary pot is less than that in the comparative example, because the porous layer 6 formed near the surface 10 retains oil, This is because it prevents the oil film formed on the surface 10 when oil is applied from disappearing immediately. That is, the oil drawn on the surface 10 is gradually reduced by being absorbed by the food material added during cooking or evaporating due to high temperature or the like, but the oil retained in the porous layer 6 is Since it expands due to the heat applied to the rotary kettle 1, it naturally exudes from the fine port 7 to compensate for this decrease and maintain the oil film on the surface 10.

On the other hand, in the above-mentioned comparative example, even if the oil drawn before cooking is absorbed by the food material put in during cooking or is evaporated by high temperature etc. It will not be supplemented, and the oil will soon run out and the oil film will disappear.

In the rotary pot 1 of the comparative example, in order to suppress the adhesion of foods and the like to the surface 10, it is necessary to increase the amount of oil, but if this is done, the oil will scatter during cooking and there is a danger. Is. In this respect, the rotary pot 1 of the embodiment of the present invention can safely and efficiently cook with a small amount of oil.

Thus, the rotary hook 1 according to the embodiment of the present invention.
In this case, since the adhesion of the food material to the surface 10 is overwhelmingly reduced, no sticking, uneven stir-frying, etc. occur and cleaning is easy.

Moreover, even if the surface 10 is slightly rubbed with a metal scrubber during cleaning, the porous layer 6
Does not peel off or wear and get damaged. On the other hand, the treated portion of the rotary hook surface 10 of the comparative example is peeled off relatively easily, so that cleaning is extremely difficult.

The particles 4 used as the thermal spray material may be any suitable particles, but in this embodiment, the case of using particles of stainless steel, carbon steel, aluminum, ceramics, or cermet will be described.

(1) When stainless steel is used as the thermal spraying material When stainless steel is used as the thermal spraying material, the thermal sprayed surface of the rotary pot 1 can have a heat resistance of about 700 to 800 ° C. In addition, since the surface 10 of the base material 3 made of iron is covered with the stainless layer, it is hard to be rusted and is not easily worn. Moreover, it can be implemented at a relatively low cost.

(2) When carbon steel is used as the thermal spraying material When carbon steel is used as the thermal spraying material, the thermal spraying surface of the rotary pot 1 is
Similar to the case of the stainless steel, heat resistance of about 700 to 800 ° C. can be obtained, but there is a drawback that rust is formed during use.

(3) When aluminum is used as a thermal spray material When aluminum is used as a thermal spray material, the thermal spraying surface of the rotary kettle 1 has a heat resistance of about 500 ° C. and is inferior to the case of the stainless steel and carbon steel.

(4) When ceramic or cermet is used as the thermal spray material When the ceramic or cermet is used as the thermal spray material, the thermal spray treated surface of the rotary pot 1 can have a heat resistance of 800 ° C. or higher in any case. However, when using ceramic or cermet, the cost is higher than the case of using the stainless steel.

Among the above (1) to (4), it is heat resistant to use the stainless steel of (1) as the thermal spray material.
It can be said that it is the best in terms of rust resistance, durability with respect to wear and cost.

Further, even when compared with the rotary pot 1 which has been treated with a fluororesin, the thermal resistance is far superior to any of the thermal spray materials, so that cooking at high temperature can be carried out without concern. In particular, this automatic frying machine is suitable for a cooking utensil for business, which cooks a large amount of food at a time. Further, it has excellent durability against abrasion and the like, and can be used semipermanently.

The cooking utensil of the present invention is not limited to the rotary pot 1 of this embodiment, but may be implemented as a general frying pan or wok.

[0035]

The present invention has the above-mentioned structure and has the following effects.

In the cooking utensil of the present invention, even if the oil decreases during cooking, the oil retained in the porous layer compensates for the decrease, so that the food material is less likely to stick to the surface.

Further, when the porous layer and the surface are formed by thermal spraying, the durability against high temperature and abrasion becomes excellent as compared with the conventional one which is subjected to fluororesin processing.

[Brief description of drawings]

FIG. 1 is a perspective view of an automatic frying machine using a rotary pot according to an embodiment of the present invention.

FIG. 2 is a sectional view near the surface of the rotary hook.

[Explanation of symbols]

 5 Voids 6 Porous layer 7 Micropores 10 Surface

Claims (3)

[Claims] 1. A cooking utensil for heating an appropriate food material on the surface thereof, wherein the surface has a large number of fine holes, and a porous layer including pores communicating with the fine holes is formed inside the surface. The cooking tool is characterized in that the oil drawn to the surface is allowed to infiltrate through the fine mouth and held in the porous layer. 2. A porous layer is formed by spraying thermal spraying particles such as metal or ceramics onto a metallic base material as a thermal spraying material, and the outer surface of this porous layer becomes a surface having a large number of fine holes. The cooking utensil according to claim 1. 3. A porous layer is formed by spraying stainless steel particles as a thermal spraying material on a metal base material, and the outer surface of the porous layer is a surface having many fine holes. The cooking utensil according to 1.