KR20200114956A - the kitchen supplies of the metal maximizing the effect of the yellow soil - Google Patents

Abstract

The present invention relates to metallic kitchenware maximizing the efficacy of yellow soil. According to the present invention, a fine scratch (11) is formed on the surface of a metallic kitchenware main body (10), coating is performed with a charcoal coating liquid (20) as a mixture of water, ceramic, charcoal, and PVA, and the surface of the coated charcoal coating liquid (20) is coated with a yellow soil coating liquid (30) as a mixture of water, ceramic, yellow soil, and PVA. According to the present invention, it is possible to remove the smell of meat attributable to charcoal, the efficacy of yellow soil can be obtained, and the inside of food can be quickly cooked during cooking such as meat cooking. As a result, cooking can be expedited, antibacterial and anti-worm effects can be achieved, and hygienic product use is possible.

Description

The kitchen supplies of the metal maximizing the effect of the yellow soil

The present invention relates to a metal kitchen utensils maximizing the efficacy of ocher, mainly to coat charcoal on the surface of the main body of kitchen utensils made of metal such as aluminum and molded for use, and coat ocher on the outer surface thereof. This maximizes the efficacy of charcoal and at the same time has an effect that cannot be found in the efficacy of loess, that is, the effect of speeding up the heat conductivity so that it can be quickly cooked to the inside of the meat, the function of removing animal-specific odors, and the removal of pesticides It relates to a metal kitchen appliance that can bring the health of consumers by having more functions and functions of removing odors.

The kitchen utensils in the present invention collectively refer to articles used in the kitchen made of metal such as aluminum, stainless steel, or iron among articles such as frying pans, rice cookers, airtight containers, and the like.

Among them, items used for cooking by receiving heat directly from the fire, such as a frying pan, pot pot, or grilling plate used for cooking using metals such as aluminum, stainless steel, or iron with excellent thermal conductivity are called cooking utensils. Stainless steel products that are not used directly but simply store or store items are called containers.

Among common metal-only cooking tools, cooking tools such as a frying pan that are directly heated and cooked by heat have a defect in that foods such as meat easily stick to when the metal material is overheated by fire, and the meat does not stick to it. For this purpose, ceramic coating or Teflon coating is mainly used to prevent meat from sticking.

However, the ceramic or Teflon-coated cooking utensils described above have the effect of not sticking the meat, but there is a defect that the meat is easily burned due to direct contact with the meat under high heat.

In addition, cooking utensils such as silicone or Teflon coated frying pans have been used with an emphasis on simply cooking the food to prevent the food from sticking to the cooking utensils. I had to say.

In order to solve this defect, cooking utensils such as a frying pan coated with loess have been provided to remove grease and odor when grilling meat and to cook the meat evenly without burning it.

The purpose of this study is to explain the material properties of foods in cooking food.

When heat is applied to food, various kinds of oxides are produced. Especially, when roasted or fried foods are left in the air, roasted flavo is produced by heating from foods such as sugars, proteins, and lipids. Some of the ingredients are soon oxidized, weakening the scent and changing it.

This phenomenon is called staling.

Here, the temperature used for cooking and processing of food is used above 200°C, but when heated to a high temperature, such as when grilling meat, the covalent bonds of molecules are broken, and high-energy free radicals are generated in the middle.

Since these highly reactive free radicals repeat reactions almost randomly, high-temperature treatment of food results in the formation of several types of unpredictable products.

In the past, roasted flavos tended to improve flavor, but in recent years, among the ingredients produced by roasting, a carcinogenic tritophan material exists.

Ocher is a sediment consisting of particles of 0.002~0.005㎜ in silt size, and minerals such as granite, gneiss, mica, quartz, and elvanite produce a yellowish brown color that contains a lot of calcium chloride and calcium through oxidation and weathering with iron. Refers to conspicuous soil.

Features include promoting blood circulation and metabolism, alleviating pain such as chronic neuralgia, rheumatoid arthritis, detoxification, antibacterial action, and releasing waste products in the body, effective in treating body resistance and stress insomnia, adiabatic thermal insulation function, humidity control. It is known to have functions, antibacterial, insect repellent and air purification functions.

In addition, as the honeycomb-shaped molecular structure is formed, it has a large amount of surface area to store heating energy for a long time, and the oil is sucked between molecules or particles by the surface adsorption force.

In addition, various minerals contained in the loess are soaked toward the meat side, so that the taste and aroma of the meat are further enhanced, and the fishy smell of the meat can be reduced to some extent.

In addition, loess is known to be effective in removing heat from the stomach and to various toxicity, and is widely used in cooking utensils for kitchenware.

However, cooking utensils coated with ocher on the surface of the metal have the following defects.

In other words, it has excellent heat retention and prevents the meat from being heated above a certain temperature, preventing the meat from burning and catching a certain portion of the meat, but there is a defect that requires a lot of cooking time to cook the meat inside. .

In particular, the yellow soil alone can remove the odor to some extent, but the function of removing the odor peculiar to animals has a very slight defect.

In addition, containers used when simply storing food, such as stainless steel sealed containers currently in circulation, are only made of stainless steel until now, so they cannot act as antibacterial and anti-insect, and are only used for storage purposes. I am doing it.

Registered Patent No. 10-0322409 (January 16, 2002) Registered Patent No. 10-0859875 (September 17, 2008)

The present invention was developed to solve a defect that cannot be solved with only loess.

As a means for solving the above defects, scratches are first formed on the surface of the main body before coating ocher on the main body of kitchenware made of metal such as aluminum, stainless steel, or iron, and ceramic 80 to 90, charcoal 5 to 5 on the surface of the main body where the scratch is formed. 15, the charcoal mixture and water mixed with 5 to 10% by weight of PVA are coated with a charcoal coating solution mixed in a weight ratio of 7: 3 to 5:5, and the coated charcoal coating solution is semi-dried (about half of the moisture is evaporated. After making a semi-dried charcoal coating solution by drying with the degree of being slightly wetted when touching the surface of the charcoal with your hands, a mixture of ceramic 80 to 90, loess 5 to 15, and PVA 5 to 10 wt% The ocher coating solution mixed with water in a weight ratio of 7: 3 to 5: 5 is coated again on the surface of the semi-dried charcoal coating solution to have the effect of ocher and the effect of charcoal.

The object of the present invention manufactured by the above manufacturing method is to prevent the propagation of bacteria in the food stored by the charcoal and loess coated on the surface of the container, so that the food can be stored for a long time while maintaining the freshness of the food. Its purpose is to be able to provide kitchen utensils that can help.

In particular, charcoal has the characteristic of allowing meat to be cooked quickly to the inside of meat, so if it is manufactured with a frying pan, which is a cooking utensil among kitchen utensils, it shortens the cooking time and prevents the burning of the meat, making the outside and inside of the meat delicious. Its purpose is to be able to master it.

In addition, an object of the present invention is to provide a cooking tool that allows people sensitive to the smell of meat to cook and eat meat deliciously by catching the characteristic smell of meat during cooking.

And the purpose of this is to prevent the growth of bacteria in cooking products after use and to solve the defect that smells in the frying pan.

This invention

(1) a scratch step of forming a scratch on the surface of a kitchen appliance main body made of metal such as stainless steel, aluminum, and iron and molded to suit the intended use;

(2) preparing a charcoal mixture in a weight ratio of 80% to 90% ceramic, 5% to 15% charcoal, and 5% to 10% PVA;

(3) The charcoal coating liquid manufacturing step prepared by mixing the charcoal mixture and water in a weight ratio of 7: 3 to 5:5;

(4) a charcoal coating step of coating the charcoal coating liquid on the surface of the scratched metal body;

(5) a drying step of semi-drying the charcoal coating liquid coated on the body surface;

(6) ceramic 80% to 90%, ocher 5% to 15%, PVA 5% to 10% ocher mixture production step of mixing in a weight ratio;

(7) a step of preparing a loess coating solution prepared by mixing the loess mixture and water in a weight ratio of 7: 3 to 5: 5;

(8) a yellow clay coating step of coating the red clay coating solution on the surface of the semi-dried charcoal coating solution through step (5);

(9) baking step of heating in a heating furnace at 200°C to 300°C for 20 to 30 minutes while the loess is coated so that the coating solution is firmly hardened; This is to achieve the above object.

At this time, the heating temperature and time of the charcoal and ocher may change the temperature and temperature heating time according to the coating thickness of the charcoal and ocher.

According to the present invention, the coating thickness of charcoal and ocher may be different from each other or may be configured to have the same thickness, and it is preferable to configure the coating thickness of ocher to be thicker than the coating thickness of charcoal.

In addition, it is preferable that the thickness of the coating solution be within a thickness of 28 to 35 μm.

This is because if the thickness of the loess is too thin, the loess may be easily damaged and it is difficult to maintain the temperature. If the loess is too thick, the temperature is maintained smoothly, but the temperature heating time is long.

When charcoal is heated, the efficacy of charcoal must be transmitted to the cooking water through the loess, so if it is too thin, the effectiveness of charcoal may be reduced.

The present invention has the effect of removing the odor of food containing loess and removing the characteristic odor of meat, and the effect of preventing the propagation of bacteria in the food contained in the container, and maintaining the freshness for a long time. Among the utensils, in the case of cooking utensils such as frying pans, it prevents the occurrence of carcinogens by preventing the surface of foods such as meat from being burned, and by allowing the charcoal to remove the peculiar smell of meat so that more delicious food preparations can be provided. As well as the effect of being able to shorten the cooking time and provide more delicious food by allowing the temperature to penetrate into the inside of the meat and quickly heating the inside of the meat, there is an effect of being able to provide more delicious food.

In particular, as charcoal performs the function of removing pesticides adsorbed on the cooking water and removing odor, it has the effect of providing more safe cooking water.

In particular, since the charcoal quickly transfers heat to the loess, it is possible to shorten the time for raising the loess to a certain temperature, thereby having the effect of shortening the cooking time.

1 is a process diagram of manufacturing a cookware according to the present invention.
Figure 2 is a cross-sectional view showing the configuration of the present invention.

Hereinafter, a preferred embodiment of the present invention will be described in detail with reference to the accompanying drawings.

In addition, in the present invention, PVA is used as a binder used to give adhesion when coating charcoal and loess, but the method of coating using PVA is a method widely used in the art. In addition, EVA or rosin is used as a binder. I can.

The kitchen utensils of the present invention are products that are made of metal such as aluminum, stainless steel or iron among containers commonly used in the kitchen and can store or cook food such as food, and are fired such as frying pans, rice cookers, or hot pot containers. It refers to a container that stores cooking utensils and food that are directly heated in the oven.

The kitchen utensils of the present invention are made of a metal made of aluminum, stainless steel, or iron, and a charcoal coating solution 20 in which ceramic, charcoal, and PVA are mixed with water on the surface of the kitchen appliance main body 10 that is shaped according to the article to be manufactured. The surface of the coated and coated charcoal coating solution 20 has a structure in which a ceramic, loess, and PVA is mixed with water and a loess coating solution 30 is coated.

The surface of the kitchen appliance main body 10 has fine scratches and irregularities 11 formed thereon.

Referring to the kitchen appliance manufacturing method of the present invention configured as described above,

The present invention comprises (1) a scratch step of forming a scratch on the surface of a kitchen appliance main body made of a metal such as stainless steel, aluminum, and iron and molded to suit the intended use;

(2) preparing a charcoal mixture in a weight ratio of 80% to 90% ceramic, 5% to 15% charcoal, and 5% to 10% PVA;

(3) The charcoal coating liquid manufacturing step prepared by mixing the charcoal mixture and water in a weight ratio of 7: 3 to 5:5;

(4) a charcoal coating step of coating the charcoal coating liquid on the surface of the scratched body;

(5) a drying step of semi-drying the charcoal coating liquid coated on the surface of the body;

(6) ceramic 80% to 90%, ocher 5% to 15%, PVA 5% to 10% ocher mixture production step of mixing in a weight ratio;

(7) a step of preparing a loess coating solution prepared by mixing the loess mixture and water in a weight ratio of 7: 3 to 5: 5;

(8) a coating step of coating the red clay coating solution on the surface of the semi-dried charcoal coating solution through step (5);

(9) baking step of heating in a heating furnace at 200°C to 300°C for 20 to 30 minutes while the loess is coated so that the coating solution is firmly hardened;

Is manufactured by

In the present invention, the scratch step is performed on the surface of the body so that the charcoal mixture can be firmly coated on the surface of the body without being separated.

If the scratch is not applied, the charcoal coating liquid does not adhere well because the surface is coated on a smooth surface, and a defect occurs when the metal and charcoal are desorbed when drying, resulting in a defect. As the charcoal coating liquid is coated on the surface, the scratches hold the coating liquid and have the characteristic of being coated firmly.

In the present invention, the reason for coating the ocher coating solution after semi-drying the charcoal coating solution coated on the body surface is to increase the adhesion between the charcoal and ocher in a state where the charcoal and ocher are not mixed so that they are firmly hardened together, and the total drying time is reduced. It is to shorten it.

10: kitchen appliance body 11: scratch
20: charcoal coating solution 30: loess coating solution

Claims (2)

The surface of the metal kitchen appliance body 10 is coated with a charcoal coating solution 20 in which ceramic, charcoal, and PVA are mixed with water, and the surface of the coated charcoal coating solution 20 is a mixture of ceramic, loess, and PVA in water. Metal kitchenware maximizing the efficacy of loess, characterized in that consisting of a structure in which the coating solution 30 is coated. The method of claim 1,
Metal kitchen utensils maximizing the efficacy of ocher, characterized in that the surface of the kitchen utensils main body 10 is formed with fine irregularities 11 formed by scratches.

Images