KR20130098588A

KR20130098588A - Cover of rice pot

Info

Publication number: KR20130098588A
Application number: KR1020120020212A
Authority: KR
Inventors: 김재삼
Original assignee: 김재삼
Priority date: 2012-02-28
Filing date: 2012-02-28
Publication date: 2013-09-05

Abstract

PURPOSE: A cover of rice pots is provided to have excellent mothproof and antibacterial properties by easily deodorizing bad smell generated from the rice stored in the rice pot with charcoal attached to a ring shaped unit. CONSTITUTION: A cover of rice pots (10) comprises a cover body (210), a ring shaped unit (220), a salt layer (230), and charcoal (240). The edge of the cover body is downwardly inclined in order that the lower surface accommodates an entrance (100) of the pot. The ring shaped unit is formed to the lower surface of the cover body to be arranged in the inner side of the entrance of the pot. The salt layer is formed in a space between the edge of the cover body and the ring shaped unit. The charcoal is attached inside the ring shaped unit.

Description

Cover of Rice Poison Jar {COVER OF RICE POT}

The present invention prevents the occurrence of rice worms, bacteria, etc. in the rice stored in the jar through the salt layer formed in the space between the rim of the cover body and the annular jaw formed on the bottom of the cover body and fixed in the annular jaw Through the charcoal to be able to more easily deodorize the old odor generated from the rice stored in the jar is excellent insect repellent, anti-bacterial efficiency as well as to maintain the freshness and taste of the rice rice jar which can improve the quality of the rice It is about the cover.

In general, rice is an important food resource in the world, and most of the East Asian countries have rice as a stock.

The proportion of rice in our dietary life is also absolute.

Since these rice are used as daily stocks, it is common to store the rice to be eaten for a certain period of time in the house. When the rice is stored in the container for a long period, the rice is not properly ventilated, There is a problem in that the quality of the recording medium is remarkably deteriorated.

The present invention was created to solve the above-described problems, rice worms, bacteria, etc. in the rice stored in the jar through a salt layer formed in the space between the rim of the cover body and the annular jaw formed on the bottom of the cover body In addition, it is possible to easily deodorize the old odor generated from the rice stored in the jar through the charcoal adhered to the annular jaw to prevent it from being generated. It is an object of the present invention to provide a lid of a rice poison jar which can be made so that the quality of the rice is excellent.

The present invention for achieving the above object, the cover of the rice dock jar, the cover body is formed by the inclined downward rim so that the bottom can accommodate the inlet of the jar; An annular jaw formed on the bottom of the cover body to be disposed inside the inlet of the jar; A salt layer formed in a space between the edge of the cover body and the annular jaw; It provides a cover of a rice dock jar comprising a; charcoal is fixed in the annular jaw.

Here, the salt layer is preferably formed by baking at 800 ℃ ~ 850 ℃ in the state of filling the salt between the edge of the cover body and the annular jaw.

And, it is preferable that a separate annular jaw is further provided on the bottom of the cover body so as to be located outside the creepy layer and disposed outside the inlet of the jar.

The present invention prevents the occurrence of rice worms, bacteria, etc. in the rice stored in the jar through the salt layer formed in the space between the rim of the cover body and the annular jaw formed on the bottom of the cover body and fixed in the annular jaw Through the charcoal to be able to more easily deodorize the old odor generated from the rice stored in the jar is not only excellent insect repellent, anti-bacterial efficiency can also maintain the freshness and taste of the rice has the effect of improving the quality of the rice have.

1 is a front view schematically showing a cover of a rice dock jar of an embodiment of the present invention,
2 is a cross-sectional view schematically showing a state in which the cover body is separated from the rice dock jar,
3 is a cross-sectional view schematically showing a state in which the cover body is coupled to the rice dock jar,
Figure 4 is a bottom view schematically showing the bottom state of the cover body.

Hereinafter, preferred embodiments of the present invention will be described in more detail with reference to the accompanying drawings. It is to be understood that the scope of the present invention is not limited to the following embodiments, and various modifications may be made by those skilled in the art without departing from the technical scope of the present invention.

1 is a front view schematically showing a cover of a rice dock jar of an embodiment of the present invention.

The lid 20 of the rice dock jar 10 (hereinafter, referred to as 'jar') of one embodiment of the present invention, as shown in Figure 1 of the jar 10 that can be made of ocher material that is stored inside the rice It can be detachably horizontally seated by the user on the top.

2 is a cross-sectional view schematically showing a state in which the cover body 210 is separated from the rice dock jar 10, Figure 3 is a cross-sectional view schematically showing a state in which the cover body 210 is coupled to the rice dock jar 10, 4 is a bottom view schematically illustrating a bottom state of the cover body 210.

More specifically, the cover 20 of the present invention rice dock jar 10 is large, as shown in Figures 2 to 4, the cover body 210, annular jaw 220, salt layer 230 and charcoal 240 It is made, including.

The handle 201 may be vertically formed integrally with the center of the upper surface of the cover body 210.

The edge of the cover body 210 is to the lower direction of the jar 10 so that the bottom surface of the cover body 210 to accommodate the annular inlet 100 is formed vertically on the upper portion of the center of the jar 10 Can be sloped downward.

An upper surface of the cover body 210 may protrude convexly in an arc shape in the upper direction of the cover body 210 for a downward slope of the edge of the cover body 210.

The annular jaw 220 may be integrally formed vertically on the bottom surface of the cover body 210 to be disposed inside the inlet 100 of the jar 10.

The salt layer 230 may be formed in the space (S) between the edge of the cover body 210 and the annular jaw 220.

It is possible to more easily prevent the occurrence of rice worms, bacteria, etc. in the rice stored in the jar 10 through the salt layer 230.

The upper side of the charcoal 240 may be fixed to the center of the bottom surface of the cover body 210 by an adhesive or the like so that the charcoal 240 is located in the annular jaw 220.

Through the charcoal it is possible to more easily deodorize the old smell generated from the rice stored in the jar.

In particular, it is possible to maintain the freshness and taste of the rice stored in the jar 10 through the far infrared rays emitted from the charcoal 240.

Next, in the state in which the salt is filled between the edge of the cover body 210 and the annular jaw 220, the cover body 210 with the salt is accommodated in a kiln or hearth (800 ℃ ~ 850) Can be baked at ℃,

At this time, the salt between the edge of the cover body 210 and the annular jaw 220 is adhered to the bottom surface of the cover body 210 and the annular jaw 220 to the salt layer 230 to a predetermined thickness. It can be formed more easily.

Next, as shown in FIGS. 2 to 4, a separate annular shape is formed on the bottom of the cover body 210 so as to be positioned outside the creepy layer 230 and disposed outside the inlet 100 of the jar 10. The jaw 250 may be integrally provided more vertically.

The present invention configured as described above is through the salt layer 230 formed in the space (S) between the edge of the cover body 210 and the annular jaw 220 formed on the bottom surface of the cover body 210. Rice worms, bacteria and the like to prevent the rice stored in the jar 10, and the old smell generated from the rice stored in the jar 10 through the char 240 is fixed in the annular jaw 220 It can be more easily deodorized to be excellent in insect repellent, antibacterial efficiency as well as to maintain the freshness and taste of the rice has the advantage that the quality of the rice can be excellent.

210; Cover body, 220; Round Jaw,
230; Salt layer, 240; charcoal.

Claims

In the lid 20 of the rice poison jar 10,
A cover body 210 whose bottom is inclined downwardly to accommodate the inlet 100 of the jar 10;
An annular jaw 220 formed on the bottom surface of the cover body 210 so as to be disposed inside the inlet 100 of the jar 10;
A salt layer 230 formed in the space S between the edge of the cover body 210 and the annular jaw 220;
The cover 20 of the rice dock jar 10, comprising a; charcoal 240 is fixed in the annular jaw (220).

The method of claim 1,
The salt layer 230 is the cover of the rice poison jar 10, characterized in that formed by baking at 800 ℃ ~ 850 ℃ in the state of filling the salt between the edge of the cover body 210 and the annular jaw 220 (20).

The method of claim 1,
It is located on the outside of the creepy layer 230 is characterized in that a separate annular jaw 250 is further provided on the bottom of the cover body 210 to be disposed on the outside of the inlet 100 of the jar 10 Cover 20 of rice poison jar 10.