KR102409467B1 - Surface treated soup kettle or frying pan by multi step surface treating method - Google Patents

Abstract

The present invention, a forming step of forming a low-carbon steel in the form of a soup pot or pancake; A pre-treatment step of removing foreign substances from the surface of the soup pot or pan; a heat treatment step of heat-treating the surface of the soup pot or pan-fried rice cooker that has been subjected to the pre-treatment step by a carburizing method; and a seasoning step of coating the surface of the soup pot or pancake that has undergone the heat treatment with heated oil. The treated soup pot or pan-fried rice cooker has excellent strength, hardness, durability, and corrosion resistance. In particular, due to its high surface releasability (non-stick), food does not stick to the surface during cooking, it is easy to clean, and the coating layer that provides releasability is oil Unlike the Teflon coating layer, it has excellent safety for the human body and the environment.

Description

Multi-step surface-treated soup kettle or frying pan {Surface treated soup kettle or frying pan by multi step surface treating method}

The present invention relates to a multi-step surface-treated soup pot or pan-fried rice cooker, and more particularly, a multi-step surface-treated soup pot or It's about suffocation.

In general, stainless steel (stainless still), as the name suggests, is an iron alloy that is resistant to stains or rust, and is called by names such as stainless steel and sdaeng for short. Stainless steel is an alloy that combines chromium with iron as its main component. It is resistant to rust, has excellent mechanical performance such as strength and elasticity, has excellent gloss, has excellent appearance, and has high heat resistance, so it is widely applied in various fields. is the material

In addition, when other elements such as molybdenum, manganese, vanadium, niobium, tungsten, etc. are further added in addition to iron and chromium when manufacturing stainless steel, these elements combine with carbon instead of chromium to exhibit very high hardness and rigidity, and these elements By adding them, the properties of stainless steel are variously changed, so that it can be manufactured to have properties suitable for the field to which stainless steel is applied.

As such, stainless steel is in the spotlight as a material for kitchen products with a high possibility of rusting or contamination due to frequent contact with water or various food materials due to its excellent corrosion resistance, strength, abrasion resistance, and heat resistance. It has disadvantages such as sticking to food or discoloration by food because of its high adhesion.

Accordingly, various surface treatment methods have been applied to improve adhesion prevention performance on the surface of stainless steel, and methods such as Teflon coating film formation and carburizing nitride coating film formation are mainly used as these surface treatment methods.

Teflon coating film formation is a method of forming a polytetrafluoroethylene (PTFE) coating film on the surface of a stainless steel substrate, and when such a Teflon coating film is formed, the seizure resistance of cooking tools is significantly improved, PFOA (Perfluorooctanioc acid), a chemical used in the process of making fluororesin, has been found to be harmful to the health of women of reproductive age. And, there is a disadvantage that the coating performance is not maintained for a long time.

Carburizing nitriding coating film formation is a surface treatment method that improves the strength, hardness and abrasion resistance of the surface by introducing carbon and nitrogen to the surface of stainless steel and at the same time imparts seizure resistance. However, there is still a problem in that the food material sticks during cooking due to the insignificant improvement in the seizure resistance.

Therefore, there is a need to develop cooking containers and cooking tools, such as soup pots and pans, made of stainless steel surface-treated in an environmentally friendly and safe way in which food materials do not stick well to the surface and this resistance to seizure can be maintained for a long period of time.

Registered Patent No. 10-1947218 (Registered on 2019.02.01)

In the present invention, it is an object of the present invention to provide a multi-stage surface-treated soup pot or pan-fried rice cooker with improved abrasion resistance, corrosion resistance and non-stick resistance through sequential carburizing treatment and oiling treatment.

One embodiment of the present invention for achieving the object as described above, forming a low-carbon steel in the form of a soup pot; A pretreatment step of removing foreign substances from the surface of the soup pot; a heat treatment step of heat-treating the surface of the soup pot, which has been subjected to the pre-treatment step, by a carburizing method; And it relates to a multi-step surface-treated soup pot prepared by a multi-step surface treatment method, including; a seasoning step of coating the surface of the soup pot that has undergone the heat treatment with heated oil.

The heat treatment step, a carburizing step of heat-treating the soup in a mixed gas atmosphere containing a nitrogen source and a carbon source for a temperature range of 500 ~ 900 ℃ and 1 ~ 100 hours; and a diffusion heat treatment step of heat-treating the soup pot, which has undergone the first heat treatment step, in a temperature range of 500 to 580° C. and for 1 to 5 hours.

The seasoning step is an application step of applying oil to the surface of the soup pot; A heating step of heating a soup pot with oil on the surface for a predetermined time; and a cooling step of cooling the heated soup pot, including, as a set in which the heating step and the cooling step are sequentially performed, may be repeatedly performed 2 to 6 times.

Another embodiment of the present invention, a forming step of forming a low-carbon steel in the form of a pancake; A pretreatment step of removing foreign substances from the surface of the pancake; a heat treatment step of heat-treating the surface of the fryer that has been subjected to the pre-treatment step by a carburizing method; and a seasoning step of coating the surface of the fryer that has undergone the heat treatment with heated oil.

The heat treatment step may include a carburizing step of heat-treating the fryer in a temperature range of 500 to 900° C. and 1 to 100 hours under a mixed gas atmosphere containing a nitrogen source and a carbon source; and a diffusion heat treatment step of heat-treating the frying pan, which has undergone the first heat treatment step, in a temperature range of 500 to 580° C. and for 1 to 5 hours.

The seasoning step may include an application step of applying oil to the surface of the pancake; A heating step of heating the pancake with oil applied to the surface for a predetermined time; and a cooling step of cooling the heated pan-fried rice cooker, including, as a set in which the heating step and the cooling step are sequentially performed, may be repeatedly performed 2 to 6 times.

The soup pot or pan-fried rice cooker of the present invention has the advantage of being excellent in abrasion resistance, corrosion resistance and non-stick resistance through a multi-step surface treatment process that sequentially undergoes carburizing treatment and oiling treatment.

In addition, the multi-step surface-treated soup pot or pan-fried rice cooker does not cause discoloration due to food during use, and food can be easily removed in the washing process, resulting in excellent user convenience.

1 is a view showing an example of a soup pot according to an embodiment of the present invention.
2 is a diagram illustrating an example of a pancake machine according to an embodiment of the present invention.
3 and 4 are photographs of the experimental process of Experimental Example 4.

Before describing in detail through preferred embodiments of the present invention, terms or words used in the present specification and claims should not be construed as being limited to conventional or dictionary meanings, and meanings consistent with the technical spirit of the present invention and should be interpreted as a concept.

Throughout this specification, when a part "includes" a certain component, it means that other components may be further included, rather than excluding other components, unless otherwise stated.

Throughout this specification, "%" used to indicate the concentration of a specific substance is (weight/weight)%, solid/liquid (weight/volume)%, and liquid, unless otherwise specified. /liquid means (volume/volume)%.

In each step, the identification code is used for convenience of description, and the identification code does not describe the order of each step, and each step may be performed differently from the specified order unless the specific order is clearly stated in the context. have. That is, each step may be performed in the same order as the specified order, may be performed substantially simultaneously, or may be performed in the reverse order.

Hereinafter, an embodiment of the present invention will be described. However, the scope of the present invention is not limited to the following preferred embodiments, and those skilled in the art can implement various modified forms of the contents described herein within the scope of the present invention.

The present invention relates to a multi-step surface-treated soup pot or pan-fried rice cooker, which is manufactured by a multi-step surface treatment method, and has excellent strength, hardness, durability, and corrosion resistance as well as surface releasability (non- Stick) is excellent, so food does not stick when cooking, and it is easy to clean, so the usability of a soup pot or pan-fried rice cooker can be improved. In addition, due to this characteristic, discoloration caused by food remaining in the soup pot or pan-fried rice cooker is prevented, and the excellent appearance and function as a cooking tool can be maintained for a long time, and thus the lifespan of the soup pot or pan-fried machine can be improved. There is this.

First, an embodiment of the present invention relates to a multi-step surface-treated soup pot.

The multi-step surface-treated soup pot according to this embodiment comprises a forming step of forming a low-carbon steel into a soup pot shape; A pretreatment step of removing foreign substances from the surface of the soup pot; a heat treatment step of heat-treating the surface of the soup pot, which has been subjected to the pre-treatment step, by a carburizing method; and a seasoning step of coating the surface of the soup pot, which has undergone the heat treatment step, with heated oil.

The forming step is a step of forming a low-carbon steel in the shape of a soup pot.

Here, the low-carbon steel has iron (Fe) as its main component and may be a steel with a low carbon content with a carbon (C) content of 0.01 wt% or less, and in addition to iron and carbon, manganese (Mn), phosphorus (P), sulfur (S) , chromium (Cr), may further include elements such as molybdenum (Mo). The low carbon steel may include stainless steel.

In the forming stage, the low-carbon steel can be prepared in the form of a plate and then processed into the form of a soup pot. Here, the soup pot shape is a container shape with a concave receiving part formed therein, and the size is not particularly limited, and may be formed in various sizes from a small size such as home use to a large soup pot for catering companies. An example of such a soup pot is shown in FIG. 1, and this type of soup pot can be applied to a soup pot, a fry pot, a stir-fry pot, and the like.

The pretreatment step is a step of removing foreign substances on the surface of the soup pot prepared through the molding step.

This step is a step of removing foreign substances attached to the surface of the soup pot by performing a shot blasting treatment on the surface of the soup pot. Here, the surface to be shot blasting may be the surface of the receiving portion where the food is accommodated in the soup pot, or the entire surface including both the receiving portion and the outer surface.

A predetermined roughness may be formed on the surface at the same time as foreign matter is removed through the shot blasting treatment. At this time, the shot blasting treatment is preferably performed so that the surface roughness has a range of 0.1 to 1.0 μm Ra, and has such a surface roughness When the foreign substances on the surface of the soup pot are sufficiently removed, the coating layer can be formed to a desired thickness in the heat treatment and seasoning process to be described later, so that more effective surface treatment can be achieved.

The heat treatment step is a step of heat-treating the surface of the soup pot, which has undergone the pretreatment step, by a carburizing method. Through this step, a carbonitride layer is formed on the surface of the soup pot, and the strength, hardness, durability and corrosion resistance of the soup pot can be improved.

The heat treatment step, a carburizing step of heat-treating the soup in a mixed gas atmosphere containing a nitrogen source and a carbon source for a temperature range of 500 ~ 900 ℃ and 1 ~ 100 hours; and a diffusion heat treatment step of heat-treating the soup pot, which has undergone the first heat treatment step, in a temperature range of 500 to 580° C. and for 1 to 5 hours.

The carburizing step is a step of improving the physical properties of the surface of the soup pot by infiltrating nitrogen and carbon into the surface of the soup pot to form a carburization layer on the surface of the soup pot.

More specifically, the carbonitriding step is a step of injecting a mixed gas containing a nitrogen source and a carbon source into the reaction furnace in which the soup pot is accommodated and heat-treating for a predetermined time. At this time, the heat treatment can be performed in a temperature range of 500 to 900 ° C., when the heat treatment temperature is lower than the temperature range, an excessive time is required to form a carburizing layer of a desired thickness, and there is a problem in that workability is deteriorated, When the heat treatment is performed at a temperature exceeding the temperature range, the decomposition rate of the nitrogen source, for example, ammonia, of the mixed gas injected for carburization is too high, so the source of nitrogen atoms forming the carburization layer is reduced, and the carburization layer is reduced. There is a problem in that strength and fatigue strength are lowered due to coarsening of the crystal structure forming the .

As described above, since the physical properties of the carburizing layer are greatly affected by the temperature conditions of the carburizing process, it is preferable that the heat treatment be performed within the above-described temperature range, and the carburizing process is performed so that the heat treatment can be performed in the appropriate temperature range as described above. A preheating step of preheating to 300 ~ 600 ℃ by injecting an inert gas into the reactor in advance before the step may be performed. The inert gas that can be used in the preheating step is not particularly limited, preferably nitrogen gas can be used, and by going through the preheating step in this way, a sudden temperature change does not occur in the reactor immediately after the soup pot is charged, so the inside and outside of the soup pot It can be heated uniformly to minimize thermal deformation.

The carburizing step may be performed for 1 to 100 hours, and the thickness of the compound layer required for carburizing or nitriding is usually about 5 to 30 μm. Since the thickness is formed to be thinner than the thickness of the normally required carburization layer, and when it exceeds 100 hours, an excessively thick carburization layer is formed and peeling of the carburization layer is easy to occur, so the carburization step is performed during the above-mentioned time. It is preferred to be carried out.

The mixed gas injected in the carbonitriding step includes a nitrogen source and a carbon source. As the nitrogen source, ammonia may be used, and as the carbon source, gases such as propane, methane, ethylene, acetylene, butane, and ethane may be used. Preferably, 20 to 95% of the nitrogen source, 2 to 10% of the carbon source, and the remainder may include nitrogen or carbon dioxide gas. If the content of the carbon source is less than the above range, the surface hardness may be lowered because the supply of carbon atoms necessary for carburizing is not sufficiently made, and if it exceeds the above range, soot may be generated during the carburizing process, It is preferable to use

A carburizing layer may be formed on the surface of the soup pot through this carburizing step, and the outermost surface of the carbonitriding layer is formed to have a porous structure.

The diffusion heat treatment step is a step performed to prevent a decrease in hardness or dimensional deformation of the outermost surface caused during cooling by controlling the generation of residual austenite that occurs when cooling the soup pot after the carburizing step.

This step may be performed at a lower temperature than the carbonitriding step, and specifically, lowering the temperature immediately after the carbonitriding step to a temperature range of 500 to 580 ° C., and maintaining the temperature for 1 to 5 hours, this step Through this, the entire area of the soup pot is cooled to a uniform temperature, and physical damage and defects of the outermost surface that occur during manufacturing can be prevented.

If the temperature at which this step is performed is out of the above temperature range, it is difficult to control the generation of retained austenite, so it is preferable to be performed within the above temperature range, and at the same time to obtain the desired physical properties and to secure workability and economic feasibility. It is preferable to run for an hour.

In this step, a mixed gas having the same composition as that of the carbonitriding step may be supplied, and a gas composition having a different composition may be supplied as long as the above-described purpose can be achieved.

As described above, through the heat treatment step including the carburizing step and the diffusion heat treatment step, a carburizing layer having a thickness of 5 to 30 μm can be formed on the surface of the soup pot.

On the other hand, the seasoning step is a step of coating the surface of the soup pot, which has been previously heat-treated, with heated oil.

As described above, the outermost surface of the carburizing layer has a porous structure. As the surface has a porous structure, food sticks during cooking or food in the pores penetrates, making cleaning difficult and causing discoloration. caused Accordingly, the seasoning step is performed to fill the voids in the porous structure and lower the surface roughness to form a smooth surface, thereby increasing the releasability of food during cooking, preventing discoloration, and facilitating cleaning.

The seasoning step is an application step of applying oil to the surface of the soup pot; A heating step of heating a soup pot with oil on the surface for a predetermined time; and a cooling step of cooling the heated soup pot, including, as a set in which the heating step and the cooling step are sequentially performed, may be repeatedly performed 2 to 6 times.

The application step is a step of applying oil to the surface of the soup pot, and as the oil used at this time, a general edible oil or a mixture of edible oil may be used, which is partially peeled off of the oil of the oil coating layer during cooking or eluted into the food being cooked This is because even if cooked food is consumed, it is not harmful to the human body.

As the edible oil, at least one of linseed oil, sunflower seed oil, palm oil, corn oil, canola oil, grapeseed oil, and soybean oil may be used. Preferably, a mixture of linseed oil and sunflower seed oil may be used, and a mixed oil in which they are mixed in a weight ratio of 1: 0.2 to 0.5 may be used. Drying and polymerizing of the linseed oil and sunflower seed oil coated on the surface of the soup pot proceeds quickly, and the adhesion and strength of the oil coating layer thus formed is excellent, so that problems such as being easily damaged during the cooking process, discoloration or loss of releasability can be prevented, It has excellent durability and has the advantage that the seizure resistance by the oil coating layer can be stably maintained for a long period of time.

The heating step is a step of heating the soup pot with oil on the surface for a predetermined time, and heating may be performed for 10 to 30 minutes, and the heating temperature is adjusted so that the heated oil maintains a temperature range of 200 to 280 ° C. It is preferable to adjust. If the temperature of the oil is less than 200℃, the penetration and coating of oil into the porous structure of the surface of the soup pot is not strong enough, and the oil coating layer formed through the oil seasoning step is easily removed during the cooking process, so the non-stick performance of the soup pot is improved. There is a problem that it is not maintained for a long time. On the other hand, if the temperature of the oil exceeds 280 ℃, since there is a risk of the oil is overheated and ignited, it is preferable to use the oil heated to the above-mentioned temperature range for operational safety.

In particular, it is preferable to apply heat so that the oil heated in the seasoning step is heated to a temperature range of 220 to 260 ° C. in order to allow the oil to more effectively penetrate into the porous structure of the surface of the soup pot and form a strongly adhered coating layer.

The heating time is appropriate for 10 to 30 minutes, and if the heating time is less than 10 minutes, sufficient polymerization is not made, so there is a problem that the performance and durability of the oil coating layer are deteriorated. Since the oil coating layer is formed, there is a problem in that it is difficult to secure uniform physical properties in the entire area, adhesion to the soup pot, and anti-seismic properties to food being cooked.

The cooling step is a step of removing the heat source that applied heat to the soup pot and cooling it at room temperature for 1 to 10 minutes. Through this process, the oil coating layer is dried and cooled to complete polymerization, and a very thin oil coating layer thin film is formed. can be At this time, the room temperature may be 15 ~ 38 ℃, and if the cooling time is less than 1 minute, a result almost similar to that of not going through the cooling step is formed, and if it exceeds 10 minutes, the soup pot is excessively cooled, heating and cooling It is preferable that the cooling step is performed for the above-mentioned time because structural fatigue of the soup pot is caused by repeatedly performing the soup pot, and thus the physical properties or durability of the soup pot can be deteriorated.

When these heating and cooling steps are performed only once, it is difficult to form an oil coating layer with a sufficient thickness, and if the time of each step is increased to prevent this, an oil coating layer with a non-uniform thickness is formed over the entire area, In this case, there is a problem that the oil coating layer is not maintained for a long time because the oil coating layer is easily peeled off in a thick area even with a small impact.

Therefore, in the seasoning step, it is preferable to repeatedly perform the set 2 to 6 times with the heating step and the cooling step as a set. When heating and cooling are repeatedly performed in this way, a very thin oil coating layer is formed in 2 to 6 layers, so an oil coating layer with a uniform thickness is formed in the entire area, and thus the physical properties and durability of the oil coating layer can be improved. have.

In this case, the step of additionally applying additional oil as needed between each set may be performed.

The seasoning step may be performed in two ways.

As an example of the seasoning step, in the application step, a spray method, a method of applying with a cloth or brush such as a brush to the surface of the soup pot, or a method of putting oil in a soup pot and moving the soup pot to apply oil, etc. After applying oil to the surface, a method of repeating heating and cooling may be applied.

As another example of the seasoning step, a method of immersing the soup pot in heated oil to substantially perform the application step and the heating step at the same time may be applied. In this case, the seasoning step may be performed in a manner that repeats the operation of immersing the soup pot in heated oil and then taking it out and cooling it.

The soup pot obtained through such multi-step surface treatment has excellent abrasion resistance and corrosion resistance of the soup pot itself, and excellent releasability of the cooking surface, so food does not stick easily and discoloration can be prevented. It is maintained stably even after repeated cycles, and has excellent durability and lifespan of the soup pot.

On the other hand, another embodiment of the present invention relates to a multi-stage surface-treated pancake. Here, the pancake refers to a cooking appliance that can cook pancake, and may be formed in various sizes from a small size such as home use to a large pancake machine for catering companies.

A multi-step surface-treated pan-frying machine according to another embodiment of the present invention comprises: a forming step of forming low-carbon steel into a pan-frying machine shape; A pretreatment step of removing foreign substances from the surface of the pancake; a heat treatment step of heat-treating the surface of the fryer that has been subjected to the pre-treatment step by a carburizing method; and a seasoning step of coating the surface of the pancake that has undergone the heat treatment step with heated oil.

The forming step is a step of forming the low-carbon steel in the form of a plate in the form of a pancake machine. 2 is a view showing an example of such a pan-frier, and such a pan-frier can be applied to a frying pan, a wok, a griddle, a commercial large pan-frying machine, and the like.

The pre-treatment step is a step performed to remove foreign substances on the surface of the fryer and form irregularities, and through this step, carburization and nitriding can be made to a deeper area in the carburizing method to be described later.

The heat treatment step is a step performed to improve the strength, hardness, durability and corrosion resistance of the fryer, and the fryer is subjected to a temperature range of 500 to 900° C. and 1 to 100 hours under a mixed gas atmosphere containing a nitrogen source and a carbon source. Carburizing step of heat treatment during; and a diffusion heat treatment step of heat-treating the frying pan, which has undergone the first heat treatment step, in a temperature range of 500 to 580° C. and for 1 to 5 hours.

The seasoning step is a step performed to improve the releasability and washability of the frying machine by coating the porous structure of the surface of the frying machine formed through the heat treatment step with oil.

Since each step is performed in the same manner as described in the embodiment of the present invention, redundant descriptions are omitted.

The breadcrumbs manufactured through this multi-step surface treatment method have excellent hardness, strength, durability and abrasion resistance, and excellent surface releasability, so food does not stick easily even during cooking. There is this.

Hereinafter, specific actions and effects of the present invention will be described through an embodiment of the present invention. However, this is presented as a preferred example of the present invention, and the scope of the present invention is not limited according to the embodiments.

[Production Example]

First, a stainless 304 steel sheet was prepared and formed into a frying pan shape having a diameter of 12 cm and a height of 3 cm, and shot blasting was performed to form a surface roughness of 0.22 μm Ra.

Next, nitrogen gas, which is an inert gas, is injected into the reactor, and the temperature of the reactor is raised to 500° C., and the frying pan is charged there. Then, mixed gas (NH3 52%, C3H8 5% and N2 43%) is injected The reactor was heat-treated at 850° C. for 2 hours, and then the temperature was lowered to 550° C. and heat treatment was performed for 1 hour.

A mixed oil in which flaxseed oil and sunflower seed oil were mixed in a weight ratio of 1:0.5 was applied to the surface of the frying pan in advance. Then, after heating the frying pan coated with the mixed oil to 250° C. for 15 minutes (heating step), taking it out in the air and cooling it for 5 minutes (cooling step) as one set, repeat 4 sets, and finally cool A multi-step surface-treated frying pan (Example 1) was prepared.

[Experimental Example 1]

A multi-step surface-treated frying pan was manufactured using the same method as in Preparation Example, but the non-stick performance of each frying pan obtained by changing the number of heating and cooling steps in the seasoning step from 1 to 8 times was measured, and the result was measured. Table 1 shows.

The non-stick performance is to measure whether or not the milk sticks to the frying pan by heating the frying pan to 120±10℃, adding 20ml of milk, boiling it for 7 minutes, and then flowing the milk under running water. The time point at which the milk was pressed was determined as the time point at which the non-stick performance disappeared, and the corresponding time point was described in Table 1, and when the non-stick performance was maintained even after performing 50 times, it was described as 50+.

Seasoning set collection Number of non-stick performance maintenance (times) 1 set 10 2 sets 44 3 sets 50+ 4 sets 50+ 6 sets 50+ 8 sets 25

Referring to Table 1, when the number of seasoning sets was 3 to 6 times, the non-stick performance was maintained for more than 50 times, which was found to be very excellent, and even in the second time, it was found that the non-stick performance was maintained for a long time by close to 50 times. However, when only 1 set of seasoning was performed, the non-stick performance was maintained only short, and when 8 sets were performed, it was maintained longer than when 1 set was performed, but compared to when 2 to 6 sets were performed. It was found that the non-stick performance maintenance period was only half.

Therefore, from the results of this experiment, when cooking using a soup pot or a pan-fried rice cooker, which is a cooking tool made of steel, oil is applied to the surface to prevent food from sticking to the soup pot or pan-fried rice cooker, followed by heating and cooling. , it was found that it is preferable to repeat 2 to 6 times with a set of heating and cooling. In particular, it was found that it is more preferable to repeat 3 to 6 times.

[Experimental Example 2]

Prepare a multi-step surface-treated frying pan using the same method as in Preparation Example, but prepare each frying pan by changing the type of oil used in the seasoning step as shown in Table 2, and then use the same non-stick performance measurement method as in Experimental Example 1. Thus, the non-stick performance of each frying pan was measured, and the results are listed together in Table 2. When measuring the non-stick performance, the frying pan heating temperature was heated to 150±5° C., and it was performed 20 times for each sample, and when the non-stick performance was maintained even after performing 20 times, it was described as 20+.

sample No. #One #2 #3 #4 #5 #6 #7 #8 #9 #10 oil
type flaxseed oil One One One sunflower oil 0.5 One One 0.7 palm oil One One 0.3 One canola oil 0.4 One One grapeseed oil One One 0.6 non-stick performance
Maintenance number (times) 20+ 14 10 3 8 13 7 10 6 5

Referring to the experimental results in Table 2, it was found that the non-stick performance of Sample #1 was the best among all samples. This is because the oil coating layer produced by heating, drying, and reacting flaxseed oil and sunflower seed oil during the seasoning process has excellent adhesion to the substrate, the strength and durability of the oil coating layer itself, and heat resistance compared to other oils or mixed oils. Therefore, it was confirmed from the results of this experiment that it is desirable to use a mixed oil of flaxseed oil and sunflower seed oil as the oil used in the seasoning process in order to improve the non-stick performance of the soup pot or pan-fried rice cooker. .

[Experimental Example 3]

Prepare a multi-step surface-treated frying pan using the same method as in Preparation Example, but after performing seasoning by changing the contents of flaxseed oil and sunflower seed oil used in the seasoning step as shown in Table 3, non-stick for each sample The performance was measured and the results are presented together in Table 3.

Flaxseed oil: Sunflower seed oil (weight ratio) Number of non-stick performance maintenance (times) Comparative Example 1 1: 0.1 26 Example 2 1: 0.2 50+ Example 3 1: 0.3 50+ Example 4 1: 0.4 50+ Example 1 1: 0.5 50+ Comparative Example 2 1: 0.6 22 Comparative Example 3 1: 0.7 19

Referring to the results of Table 3, in the case of Examples 1 to 4, it was found that the non-stick performance was maintained even after cooking 50 times or more. On the other hand, in Comparative Examples 1 to 3, the non-stick performance was half that of the Example. From the results of this experiment, it was confirmed that it is preferable to use a mixture of flaxseed oil and sunflower seed oil in a weight ratio of 1:0.2 to 0.5 as the oil used in the seasoning step.

[Experimental Example 4]

First, a low-carbon steel plate was prepared and the wok of Example 5 having a diameter of 38 cm, which was subjected to multi-step surface treatment using the same method as in Preparation Example, was prepared. In addition, a low-carbon steel sheet was molded in the form of a flat pan fryer (width 75 cm) and heat-treated using the carburizing method using the same method as in Preparation Example, and then the pan fryer of Comparative Example 4 without a separate oil seasoning step was prepared. .

Then, put cooking oil in the wok of Example 5 and the pan fryer of Comparative Example 4 and heat it, add 600 g of stir-fried pork, cook until the stir-fry meat is completely cooked, and then further heat to generate a stuck part So, it was burnt excessively, and then the stir-fried pork was removed. After the experiment, the changes of the wok of Example 5 and the surface of the pancake of Comparative Example 4 were photographed, and the results are shown in FIGS. 3 and 4, respectively.

3 is a photograph of before, during, and after a cooking experiment using the wok of Example 5. Before the experiment, the surface was close to black, shiny and shiny, and during the experiment, using materials containing red pepper paste, soy sauce, and meat It can be confirmed that, despite cooking, food does not stick to the surface after the experiment, residues are removed, and there is no discoloration due to heat and food. In FIG. 3, after experiment 1 is a photograph after cooking and washing and drying, and after experiment 2 is a state in which additional oil is applied to the surface of the 1 soup pot after the experiment for storage, and cooking and washing in this way for the next cooking and storage It is desirable to perform additional oiling treatment later.

4 is a photograph of before and after cooking using the fryer of Comparative Example 4. Although the surface was gray before cooking, food adhered to the surface after cooking and it was difficult to remove the residue, and the surface was discolored due to heat and food. can check that

In addition, although not shown in the photo, in the case of the wok of Example 5, food did not stick during cooking, but in Comparative Example 4, the food did not stick and cooking was not easy.

Therefore, from the results of this experiment, it was found that it is desirable to perform oil seasoning after carburizing heat treatment when manufacturing cooking utensils such as soup pots, frying pans, and pancakes using low-carbon steel plates. In this case, it was confirmed that the food does not easily stick to the cookware, and no discoloration or contamination occurs on the cookware even after cooking, so that the durability is excellent.

The present invention is not limited to the specific embodiments and descriptions described above, and without departing from the gist of the present invention claimed in the claims, any person skilled in the art to which the invention pertains can implement various modifications and such modifications shall fall within the protection scope of the present invention.

Claims (6)

A forming step of forming a low-carbon steel in the form of a soup pot;
A pre-treatment step of removing foreign substances from the surface of the soup pot;
a heat treatment step of heat-treating the surface of the soup pot, which has been subjected to the pre-treatment step, by a carburizing method; and
It is prepared by a method comprising; a seasoning step of coating the surface of the soup pot that has undergone the heat treatment with heated oil;
The seasoning step is
An application step of applying oil to the surface of the soup pot;
A heating step of heating a soup pot with oil on the surface for a predetermined time; and
A cooling step of cooling the heated soup pot; including,
A multi-step surface-treated soup pot, characterized in that the heating step and the cooling step are sequentially performed as a set, which is repeated 2 to 6 times. According to claim 1,
The heat treatment step is
Carburizing step of heat-treating the soup pot in a temperature range of 500 ~ 900 ℃ and 1 ~ 100 hours under a mixed gas atmosphere containing a nitrogen source and a carbon source; and
A multi-step surface-treated soup pot, characterized in that it comprises; a diffusion heat treatment step of heat-treating the soup pot, which has undergone the carburizing step, in a temperature range of 500 to 580° C. and for 1 to 5 hours. delete A forming step of forming a low-carbon steel in the shape of a pancake;
A pretreatment step of removing foreign substances from the surface of the pancake;
a heat treatment step of heat-treating the surface of the fryer that has been subjected to the pre-treatment step by a carburizing method; and
It is prepared by a method comprising; a seasoning step of coating the surface of the pancake that has undergone the heat treatment step with heated oil,
The seasoning step is
An application step of applying oil to the surface of the pancake;
A heating step of heating the pancake with oil applied to the surface for a predetermined time; and
A cooling step of cooling the heated pancake; including,
A multi-step surface-treated pancake, characterized in that the heating step and the cooling step are sequentially performed as a set, and repeated 2 to 6 times. 5. The method of claim 4,
The heat treatment step is
a carburizing step of heat-treating the fryer in a temperature range of 500 to 900° C. and 1 to 100 hours under a mixed gas atmosphere containing a nitrogen source and a carbon source; and
A multi-step surface-treated pancake comprising a; diffusion heat treatment step of heat-treating the pan-fried pan, which has undergone the carburizing step, in a temperature range of 500 to 580° C. and for 1 to 5 hours. delete

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