WO2021161849A1

WO2021161849A1 - Heating plate

Info

Publication number: WO2021161849A1
Application number: PCT/JP2021/003718
Authority: WO
Inventors: 孝典西原
Original assignee: 京セラ株式会社
Priority date: 2020-02-13
Filing date: 2021-02-02
Publication date: 2021-08-19

Abstract

A heating plate according to the present disclosure comprises: a substrate having a cooking area on one main surface; and a plate-like member provided on the other main surface of the substrate. The plate-like member: contains a temperature-sensitive magnetic material in which the main component is iron; and heats the surface of the cooking area to from 200 to 250℃ by electromagnetic induction heat input.

Description

Heating plate

The present invention relates to a heating plate.

Heating plates such as grilled meat plates are used by heating with an open flame or induction heating (IH) using electromagnetic induction. From the viewpoint of safety and ease of use, heating plates such as grilled meat plates using induction heating are often used (Patent Document 1). In induction heating using such electromagnetic induction, the temperature continues to rise, so a temperature sensor, an inverter, or the like is provided. These devices are controlled so as not to rise to the ignition temperature of general fats and oils (for example, about 300 ° C. or about 400 ° C.).

Japanese Unexamined Patent Publication No. 9-154744

The heating plate of the present disclosure includes a base material having a cooking area on one main surface side and a plate-shaped member provided on the other main surface side of the base material. The plate-shaped member contains a temperature-sensitive magnetic material containing iron as a main component, and heats the surface of the cooking region to 200 ° C. or higher and 250 ° C. or lower by inputting electromagnetic induction heating.

(A) shows a top view of a heating plate according to an embodiment of the present disclosure, (B) shows a cross-sectional view when cut along the XX'line shown in (A), and (C) shows a book. The bottom view of the heating plate which concerns on one Embodiment of the disclosure is shown. (A) is a schematic view of the plate-shaped member provided on the heating plate according to the embodiment of the present disclosure as viewed from the front surface, and (B) is an opening of the plate-shaped member shown in (A) from the back surface. It is an enlarged schematic view as seen. (A) shows a cross-sectional view of a heating plate according to another embodiment of the present disclosure, and (B) shows a cross-sectional view of a heating plate according to still another embodiment of the present disclosure.

Although heating plates such as grilled meat plates are used in ordinary households, smoke and odor are often a problem. These problems are due to the decomposition of the fat contained in the meat. The fat contained in meat generally begins to decompose at about 250 ° C. to generate smoke. Therefore, even if it is controlled so as not to rise to the ignition temperature of general fats and oils, it is difficult to suppress the generation of smoke and odor due to the decomposition of fats and oils.

The heating plate of the present disclosure contains a specific temperature-sensitive magnetic material, and the specific temperature-sensitive magnetic material heats the surface of the cooking area to 200 ° C. or higher and 250 ° C. or lower by the input of electromagnetic induction heating. As a result, the surface of the cooking area is kept below 250 ° C. even when heated, and the fat contained in the meat is less likely to be decomposed. Therefore, the heating plate of the present disclosure can suppress the generation of smoke and odor due to the decomposition of fat.

The heating plate according to the embodiment of the present disclosure will be described with reference to FIGS. 1 and 2. These drawings are only schematic drawings, and the dimensions and ratios of the drawings do not always match the actual cooking utensils. As shown in FIGS. 1A to 1C, the heating plate 1 according to the embodiment includes a base material 2 and a plate-shaped member 3.

The base material 2 is made of a material containing a metal as a main component. The metal is not particularly limited as long as it is a metal other than a ferromagnet that is directly heated by induction heating, and examples thereof include aluminum, copper, and non-magnetic stainless steel, and an alloy in which two or more kinds of metals are combined (for example, (Aluminum alloy, etc.) may be used. The base material 2 may have a multilayer structure in which a plurality of layers formed of different materials are laminated. The size of the base material 2 is not limited as long as it is a size adopted for a general heating plate.

As shown in FIG. 1 (B), the base material 2 has a convex structure inclined from the central portion to the peripheral portion 23. When the base material 2 has such a convex structure, the melted fat generated when the meat is heated in the cooking region 21 easily flows to the peripheral portion 23 of the base material 2 which does not easily reach a high temperature. As a result, the generation of smoke and odor due to the decomposition of fat is more likely to be suppressed.

The base material 2 has a cooking area 21 on one main surface side. The cooking area 21 is an area for heating ingredients such as meat and vegetables. A coating film layer may be formed in the cooking area 21 for the purpose of reducing scorching, for example. The coating layer is formed of, for example, a resin such as a fluororesin, a polyamide-imide, a polyimide, a polyether sulfone, a polyether ether ketone, or a polyphenyl sulfide. These resins may be used alone or in combination of two or more. The coating film layer may have a single-layer structure or may have a multi-layer structure of two or more layers. The coating film layer may appropriately contain a filler for improving heat transfer, durability and decorativeness, and for adjusting the viscosity at the time of coating. As the filler, for example, powders of mica, silica, ceramics (alumina, silicon carbide, etc.), carbon, glass, manganese oxide, iron oxide, and the like are used.

In terms of reducing scorching, the portion of the coating film layer where the foodstuffs come into contact should be made of a fluororesin. That is, when the coating film layer has a single-layer structure, the coating film layer is preferably formed of a fluorine-based resin, and when the coating film layer has a multilayer structure, the outermost layer is formed of a fluorine-based resin. Is good.

The fluorine-based resin is not particularly limited as long as it is a resin containing fluorine (F) in the molecule. Examples of such a fluororesin include polytetrafluoroethylene (PTFE), tetrafluoroethylene-perfluoroalkyl vinyl ether copolymer (PFA), tetrafluoroethylene-hexafluoropropylene copolymer (FEP), and polyvinylidene. Examples thereof include fluorite (PVDF), ethylene chlorotrifluoroethylene (ECTFE), and polypropylene fluoride (FLPP).

The cooking area 21 of the base material 2 has a structure including a plurality of protrusions 22. When the cooking area 21 has such an uneven structure, a gap can be secured between the meat and the cooking area 21 around the protrusion 22, and the molten fat generated when the meat is heated. However, it becomes easier to flow from the cooking area 21 around the protrusion 22 toward the peripheral edge 23 of the base material 2 which is less likely to reach a high temperature. As a result, the generation of smoke and odor due to the decomposition of fat is more likely to be suppressed. The height of the protrusion 22 is not particularly limited, and is, for example, about 3 to 7 mm, preferably about 5 mm.

The shape and size of the protrusion 22 when viewed from above can be applied to the shape and size normally used for cooking utensils for heating, and is not particularly limited. If necessary, grooves or notches (slits) having a commonly used shape and size may be arranged so as to be located between the protrusions 22.

The method of forming the cooking area 21 into a structure including such protrusions 22 is not limited. When molding the base material 2, the protrusion 22 may be integrally molded, or the separately molded protrusion 22 may be fixed to the cooking area 21. When the cooking area 21 has a structure including a plurality of protrusions 22, for example, the above-mentioned coating film layer is also formed on the protrusions 22. The method of providing a groove or a notch (slit) in the cooking area 21 may also be integrally molded, or may be formed by grinding the surface of the base material 2 or cutting a part of the base material 2 by post-processing.

In the heating plate 1 according to one embodiment, as shown in FIG. 1C, the plate-shaped member 3 is provided on the other main surface side of the base material 2, that is, the main surface opposite to the cooking area 21. ing. The plate-shaped member 3 contains a temperature-sensitive magnetic material containing iron as a main component.

The temperature-sensitive magnetic material contained in the plate-shaped member 3 is not limited as long as it contains iron as a main component. Examples of such a temperature-sensitive magnetic material include an alloy containing iron as a main component and nickel (iron-nickel alloy). For alloys containing nickel, the Curie temperature is adjusted by the nickel content. The higher the nickel content, the lower the Curie temperature. The temperature-sensitive magnetic material may contain metals other than iron and nickel. Examples of such a metal include chromium and manganese. Specific examples thereof include iron-nickel-chromium alloys and iron-nickel-manganese alloys. When the temperature-sensitive magnetic material contains chromium, corrosion resistance can be improved.

In the heating plate 1 according to one embodiment, the plate-shaped member 3 is a member that heats the surface of the cooking region 21 to 200 ° C. or higher and 250 ° C. or lower by inputting electromagnetic induction heating. In order to heat the surface of the cooking region 21 to such a temperature, the curie temperature of the plate-shaped member 3 may be adjusted by adjusting the metal composition of the temperature-sensitive magnetic material. The input power of electromagnetic induction heating is not particularly limited. For example, when the input power of electromagnetic induction heating is 300 W or more and 500 W or less, the plate-shaped member 3 that heats the surface temperature of the cooking region 21 to 200 ° C. or more and 250 ° C. or less is preferable. Assuming that the heating plate 1 according to one embodiment is used in a general household, for example, in order to stably continue cooking of grilled meat, in terms of safety and power consumption, it is about 450 W or more and 700 W or less. It should be the input power of.

The temperature of the surface of the cooking area 21 is set to 200 ° C. or higher and 250 ° C. or lower, for example, mainly by heating thinly sliced meat (which usually means meat having a thickness of about 2 to 10 mm, although it depends on the meat part and meat quality). This is because an excessive amount of heat causes deterioration of the texture due to overheating, and deterioration of the indoor environment due to charring of the meat or decomposition of the melted fat. An excessive amount of heat causes a problem that it becomes difficult to manage cooking and extra labor is required.

On the other hand, by controlling the temperature of the surface of the cooking area 21 to 200 ° C. or higher and 250 ° C. or lower, the required amount of heat is supplied to the sliced meat to reduce problems such as burning due to insufficient heating. can do. Further, it is possible to suppress the charring of the meat due to overheating and to reduce the dissolution of fat. Moreover, it is possible to effectively reduce the decomposition of the melted fat on the surface of the cooking region 21. As a result, the heating plate 1 of the present embodiment is particularly preferable because it can be comfortably used as a grilled meat cooking utensil for general households.

In the cooking of meat, when the meat is heated to around 170 to 220 ° C, a browning (caramelization) reaction called browning occurs, and a unique fragrant, appetizing aroma component is generated along with the reaction. do. However, when the meat is further heated to a temperature of 230 ° C. or higher, the protein is carbonized and the saturated fatty acid, which is a fat and oil, is decomposed and burned, which causes smoke to be generated.

On the other hand, according to the heating plate 1 of the present disclosure, the temperature of the surface of the cooking region 21 is 200 ° C. or higher and 250 ° C. or lower. Therefore, stable cooking can be performed on thinly sliced meat at a temperature of less than 230 ° C., and heat can be transferred evenly over a relatively slow and long time. As a result, sweet components such as amino acids and inosinic acid can be satisfactorily extracted, and the deliciousness of grilled meat is improved. Since the temperature is such that the meat does not stick to the surface of the cooking area 21, the meat does not burn even if it is burnt due to an appropriate browning reaction, and no smoke or unpleasant odor is emitted. Therefore, it is preferable that it can be comfortably used as a grilled meat cooking utensil for general households.

By setting the input of electromagnetic induction heating to 450 W or more and 700 W or less, several people surround the heating plate 1 and eat deliciously, for example, in a usage mode (roasted meat that is cooked thinly sliced meat). It is possible to stably continue the cooking of meat at an appropriate timing by adjusting the degree of baking so that it can be cooked. Moreover, it can be used with a margin in the power supply of a general household without consuming more power than necessary. As a result, it can be used as a heating plate 1 which is easy to handle as a cooking utensil for general households and is suitable for a family or the like. At the start of use of the heating plate 1, for example, a large electric power of 1000 W or more may be applied in order to quickly raise the temperature to a usable temperature.

According to the heating plate 1 of the present disclosure, the surface of the cooking region 21 is heated by the input of electromagnetic induction heating. Therefore, it is possible to better control the rise of heating as compared with heating by an open flame such as a gas fire or a charcoal fire. Further, even if the temperature of the surface of the cooking region 21 is partially lowered due to the arrangement of the ingredients during use, it is relatively easy to control the heating so as to recover the temperature of the portion. Therefore, the cooking of meat can be performed stably and satisfactorily.

When the surface of the cooking area 21 is heated to 200 ° C. or higher and 250 ° C. or lower, the plate-shaped member 3 having a Curie temperature of 210 ° C. or higher and 300 ° C. or lower is taken into consideration in consideration of the material, size, thickness and the like of the base material 2. May be used. When the plate-shaped member 3 has such a Curie temperature, when the base material 2 is heated by the input of electromagnetic induction heating to the plate-shaped member 3, heat is dissipated on the surface of the cooking region 21 of the base material 2. The temperature tends to drop a little due to such effects. Therefore, the temperature of the surface of the cooking region 21 can be satisfactorily set to 200 ° C. or higher and 250 ° C. or lower. In order to obtain the plate-shaped member 3 having such a Curie temperature, a temperature-sensitive magnetic material made of an iron-nickel alloy containing iron as a main component containing, for example, about 32 to 41% by mass of nickel is used. It is better to do it.

Chromium may be added to such an iron-nickel alloy for the purpose of improving corrosion resistance. However, as the chromium content increases, the Curie temperature tends to decrease. Therefore, when chromium is contained in an amount of less than 10% by mass, the nickel content may be increased by about 5 to 10% by mass.

The plate-shaped member 3 has a plate-like shape, and the thickness is not particularly limited, and is, for example, about 0.3 mm or more and 0.6 mm or less. The thickness of the plate-shaped member 3 may be appropriately set according to the specifications of the heating plate 1 in consideration of the mass of the base material 2 and the specific heat. When the thickness of the plate-shaped member 3 is less than 0.3 mm, heat is generated by the input of electromagnetic induction heating to the plate-shaped member 3. As a result, there is a tendency that a sufficient amount of heat cannot be obtained to heat the base material 2 to heat the surface of the cooking region 21 to 200 ° C. or higher and 250 ° C. or lower. On the other hand, when the thickness of the plate-shaped member 3 exceeds 0.6 mm, the amount of heat generated increases and the temperature control of the surface of the cooking region 21 tends to be difficult to stabilize. Further, the amount of the temperature-sensitive magnetic material, which is a relatively expensive material, is exceeded in excess of the amount required for the plate-shaped member 3 to function well.

The shape of the plate-shaped member 3 (shape when viewed in a plane) is not limited. The shape of the plate-shaped member 3 is appropriately designed according to the shape and size of the base material 2. The plate-shaped member 3 usually has a shape that fits within the other main surface of the base material 2 according to the shape when the other main surface (the main surface opposite to the cooking area 21) is viewed in a plan view. There is.

The shape of the plate-shaped member 3 when viewed in a plane does not have to be the same as the shape when the other main surface of the base material 2 is viewed in a plane. For example, even if the other main surface has a circular shape, the plate-shaped member 3 may have a polygonal shape such as a triangular shape, a quadrangular shape, or a hexagonal shape as long as the shape fits within the range. , May have an oval shape. Even if the other main surface has a quadrangular shape, the plate-shaped member 3 may have another polygonal shape such as a triangular shape or a hexagonal shape as long as it has a shape that fits within the range, and has a circular shape. Or oval shape.

If the plate-shaped member 3 is plate-shaped, it does not have to be a total plate-shaped member. For example, as shown in FIGS. 1C and 2A, it may have a plurality of openings 31. The opening 31 shown in the figure has a circular shape when viewed in a plan view. However, the shape of the opening 31 is not limited to a circular shape, and may be a polygonal shape such as a triangular shape or a quadrangular shape, or an elliptical shape or an elongated slit shape. The shape may be divided into several regions with an elongated notch from the outer peripheral portion toward the center.

If the plate-shaped member 3 can be fixed to the base material 2, the fixing method is not limited. Examples of the fixing method include press fixing and caulking fixing.

As shown in FIG. 2B, a burr 32 protruding in a substantially truncated cone shape may be provided on the back surface of the plate-shaped member 3 at the peripheral edge of the opening 31. Such a burr 32 has a desired size (by adjusting the diameter of the punch and the mortar) when the opening 31 is formed in the plate-shaped member 3 by, for example, punching. It can be formed as a burr 32 (height and thickness). If such a burr 32 is present on the back surface of the plate-shaped member 3, the burr 32 is inserted into the main surface of the base material 2 opposite to the cooking region 21. As a result, the plate-shaped member 3 can be more firmly fixed to the main surface of the base material 2 opposite to the cooking region 21 by the so-called anchor effect.

The heating plate according to the present disclosure is not limited to the above-described embodiment. For example, in the heating plate 1 according to the embodiment, one plate-shaped member 3 is provided so as to face substantially the entire surface of the cooking area 21.

However, the position where the plate-shaped member 3 is provided in the heating plate 1 according to the present disclosure is not limited as long as it faces the cooking area 21. As shown in FIG. 3A, one plate-shaped member 3a may be provided so as to face the vicinity of the central portion of the cooking area 21, and as shown in FIG. 3B, the cooking area 21 may be provided. An annular (doughnut-shaped) plate-shaped member 3b having a hole at a position facing the central portion of the above may be provided. Alternatively, not only one plate-shaped member but also a plurality of plate-shaped members may be provided at positions facing the cooking area 21.

In the heating plate 1 according to one embodiment, the base material 2 has a circular shape and has a convex structure inclined from the central portion to the peripheral portion 23. However, in the heating plate according to the present disclosure, the base material does not necessarily have a circular shape, and may have a polygonal shape such as a quadrangular shape or an oval shape, for example. Further, the base material does not necessarily have a convex structure, and may have a flat plate shape.

In the heating plate 1 according to one embodiment, the cooking area 21 has a structure including a plurality of protrusions 22. However, the cooking area may have a structure including a plurality of grooves or slits. Alternatively, the cooking area does not necessarily have a structure including protrusions and grooves, and may have a smooth structure.

1 Heating plate 2 Base material 21 Cooking area 22 Projections 23 Peripheral part 3 Plate-shaped member 31 Opening 32 Bali

Claims

A base material having a cooking area on one main surface side and a plate-shaped member provided on the other main surface side of the base material are included.
The plate-shaped member contains a temperature-sensitive magnetic material containing iron as a main component, and heats the surface of the cooking region to 200 ° C. or higher and 250 ° C. or lower by inputting electromagnetic induction heating.
Heating plate.
The heating plate according to claim 1, wherein the Curie temperature of the plate-shaped member is 210 ° C. or higher and 300 ° C. or lower.
The heating plate according to claim 1 or 2, wherein the plate-shaped member heats the surface temperature of the cooking region to 200 ° C. or higher and 250 ° C. or lower when the input power of electromagnetic induction heating is 300 W or more and 500 W or less.
The heating plate according to any one of claims 1 to 3, wherein the plate-shaped member has a thickness of 0.3 mm or more and 0.6 mm or less.
The heating plate according to any one of claims 1 to 4, wherein the base material has a convex structure inclined from the central portion to the peripheral portion.
The heating plate according to any one of claims 1 to 5, wherein the cooking area of the base material has a structure including a plurality of protrusions or a plurality of grooves.
The heating plate according to any one of claims 1 to 6, wherein the plate-shaped member is press-fixed or caulked-fixed to the base material.