阅读说明：本技术 烹调用具 (Cooking utensil ) 是由 西原孝典 百濑宏道 城丸智洋 于 2019-11-01 设计创作，主要内容包括：本发明的烹调用具包括：基材(2’),其在一方的主面侧具有烹调区域；以及涂膜层(4),其粘附在基材(2’)的一方的主面侧。涂膜层(4)包括配置于基材(2’)侧的底涂层(41)、配置于最表面的外涂层(43)、以及配置在底涂层(41)与外涂层(43)之间的至少一层中间层(42),且仅在外涂层(43)中包含陶瓷颗粒(5)。在剖面观察的情况下,至少一部分陶瓷颗粒(5)具有15μm以上且25μm以下的平均粒径。在将陶瓷颗粒(5)中的最大的陶瓷颗粒(5)的最长直径设为b、将涂膜层(4)的最薄的部分的厚度设为a情况下,厚度a相对于最长直径b的比a/b大于2(a/b＞2)。(The cooking utensil of the present invention comprises: a base material (2') having a cooking region on one main surface side; and a coating layer (4) which is adhered to one main surface side of the substrate (2'). The coating layer (4) includes a primer layer (41) disposed on the substrate (2') side, an overcoat layer (43) disposed on the outermost surface, and at least one intermediate layer (42) disposed between the primer layer (41) and the overcoat layer (43), and the ceramic particles (5) are contained only in the overcoat layer (43). At least a part of the ceramic particles (5) have an average particle diameter of 15 μm or more and 25 μm or less in a cross-sectional view. When b represents the longest diameter of the largest ceramic particle (5) among the ceramic particles (5) and a represents the thickness of the thinnest part of the coating layer (4), the ratio a/b of the thickness a to the longest diameter b is larger than 2(a/b > 2).)

1. A cooking utensil is characterized in that the cooking utensil comprises a cooking body,

the cooking appliance includes: a base material having a cooking region on one main surface side; and a coating layer adhered to one main surface side of the substrate,

the coating layer includes a primer layer disposed on the substrate side, an overcoat layer disposed on the outermost surface, and at least one intermediate layer disposed between the primer layer and the overcoat layer, and contains ceramic particles only in the overcoat layer,

at least a part of the ceramic particles have an average particle diameter of 15 μm or more and 25 μm or less in a cross-sectional view,

when b is a longest diameter of the largest ceramic particle among the ceramic particles and a is a thickness of the thinnest portion of the coating layer, a ratio a/b of the thickness a to the longest diameter b is greater than 2.

2. The cooking appliance of claim 1, wherein,

the overcoat layer is formed of a fluorine-based resin.

3. The cooking appliance of claim 1 or 2, wherein,

the ceramic particles contain silicon carbide as a main component.

4. The cooking appliance according to any one of claims 1 to 3, wherein,

the cooking utensil is a pan, a plate for a heating steam cooker or a plate for an oven.

Technical Field

The present invention relates to a cooking utensil.

Background

Conventionally, as one type of cooking utensils used for cooking food materials, for example, a pan disclosed in patent document 1 has been used. Such a pan is widely used in homes, restaurants, and the like, and is formed of a metal material. It is also known to coat the cooking utensil with a coating film containing a fluorine-based resin in order to reduce the adhesion or scorching of the food material to the cooking utensil.

Further, for example, a pan or the like as described in patent document 2 is also used. The pan is provided with a fluorine resin film containing particles containing silicon carbide as a main component, which is applied to a cooking area of a base material. This can improve wear resistance.

Documents of the prior art

Patent document

Patent document 1: japanese patent laid-open publication No. 2012-200298

Patent document 2: japanese patent laid-open publication No. 2016-136990

Disclosure of Invention

The cooking utensil of the present invention comprises: a base material having a cooking region on one main surface side; and a coating layer adhered to one main surface side of the substrate. The coating layer includes a primer layer disposed on the substrate side, an overcoat layer disposed on the outermost surface, and at least one intermediate layer disposed between the primer layer and the overcoat layer, and contains ceramic particles only in the overcoat layer. At least a part of the ceramic particles have an average particle diameter of 15 μm or more and 25 μm or less in a cross-sectional view. When b is a longest diameter of the largest ceramic particle among the ceramic particles and a is a thickness of the thinnest portion of the coating layer, a ratio a/b of the thickness a to the longest diameter b is greater than 2.

Drawings

In fig. 1, (a) is an explanatory view showing a cooking utensil according to an embodiment of the present invention, and (B) is a sectional view taken along line X-X' shown in (a).

Fig. 2 is an enlarged cross-sectional view of the region Y shown in fig. 1 (B).

Fig. 3 is an explanatory diagram for explaining a relationship between the thickness of the coating layer and the longest diameter of the ceramic particle.

Detailed Description

In a conventional cooking utensil coated with a coating film containing a resin such as a fluorine-based resin, the coating film often peels off, and corrosive components such as salts derived from the material to be cooked tend to easily penetrate into the base material of the cooking utensil. The cooking utensil of the present invention comprises: a base material having a cooking region on one main surface side; and a coating layer adhered to one main surface side of the substrate. The coating layer includes a primer layer disposed on the substrate side, an overcoat layer disposed on the outermost surface, and at least one intermediate layer disposed between the primer layer and the overcoat layer, and contains ceramic particles only in the overcoat layer. The undercoat layer and the intermediate layer do not contain ceramic particles. Therefore, the penetration of corrosive components such as salts derived from the material to be cooked is effectively blocked by the intermediate layer and the undercoat layer between the outer coat layer and the base material, and the corrosion resistance is improved.

In addition, at least a part of the ceramic particles have an average particle diameter of, for example, 15 μm or more and 25 μm or less in a cross-sectional view. When b is a longest diameter of the largest ceramic particle among the ceramic particles and a is a thickness of the thinnest portion of the coating layer, a ratio a/b of the thickness a to the longest diameter b is greater than 2. In this case, the longest diameter of the ceramic particle is smaller than that of the outer coating layer. Therefore, peeling of the fluororesin due to the exposure and peeling of a part of the ceramic particles from the overcoat layer is reduced, and the abrasion resistance can be effectively improved.

The intermediate layer and the undercoat layer do not contain ceramic particles. Therefore, in the coating layer, the occurrence of gaps between the ceramic particles and the material such as resin forming the coating layer is reduced. This reduces the possibility of components (e.g., salt) of the material to be cooked penetrating into the base material, thereby improving corrosion resistance.

A cooking utensil according to an embodiment of the present invention will be described with reference to fig. 1 to 3. These drawings are merely schematic drawings, and the dimensions, ratios, and the like of the drawings do not necessarily correspond to those of an actual cooking utensil.

As shown in fig. 1 (a), a cooking utensil according to an embodiment will be described with a pan as an example. A cooking utensil (pan) 1 shown in fig. 1 (a) includes a main body 2 and a handle 3. The main body 2 includes a bottom portion 21 and a side portion 22. The main body 2 is formed in a shallow container shape with the side surface 22 being formed relatively low, as in a conventional pan. The height from the bottom portion 21 to the upper side of the side surface portion 22, that is, the depth of the container-shaped body 2 is appropriately set.

The shape of the body 2 is circular, elliptical, or rectangular in plan view (including shapes obtained by R-face processing of corners). The width of the body 2 is not limited, and the width of the body 2 can be appropriately set.

The main body 2 includes a bottom 21 and a side 22, and the side 22 is formed on the periphery of the bottom 21 so as to surround the bottom 21. The side surface portion 22 may be formed perpendicularly to the bottom portion 21, or may be formed at an obtuse angle with respect to the bottom portion 21 (i.e., inclined outward from the lower portion to the upper portion of the side surface portion). The bottom portion 21 and the side surface portion 22 may be integrally formed or may be joined after being formed separately.

The handle 3 is a rod-shaped member and is attached to the side surface portion 22. The handle 3 is formed of wood, resin, metal, or the like. Since the cooking utensil 1 has the grip 3, the cooking utensil 1 can be easily operated during cooking. The handle 3 is not necessarily a member attached to the cooking appliance 1. The handle 3 may be detachable, for example.

As shown in fig. 1 (B), the main body 2 is divided into a cooking area 2a and a heated area 2B. The cooking region 2a corresponds to a region surrounded by the side surface part 22, and the heated region 2b corresponds to an outer surface of the bottom part 21, that is, a region on the opposite side of the cooking region 2 a. In the cooking area 2a, the food material is heated by the heat applied to the heated area 2 b. The heated area 2b is an area heated by a gas stove, an electric stove, or an electromagnetic cooker (IH cooker). A metal material that improves heat conduction from the outside and reduces deformation of the cooking utensil 1 may be attached to the heated region 2 b. The metal material is not limited, and for example, a metal material different from the substrate 2' described later is preferably used. Specifically, a metal material having a higher thermal conductivity than the base material 2 ', a material having a higher young's modulus than the base material 2 ', or the like can be given.

Fig. 1 (B) shows that the main body 2 (the bottom part 21 and the side part 22) has a single-layer structure. However, the main body portion 2 has a multilayer structure. This will be specifically described based on fig. 2. Fig. 2 is an enlarged cross-sectional view of the region Y shown in fig. 1 (B). As shown in fig. 2, the main body 2 is formed of a base material 2' and a coating film layer 4.

The base material 2' is formed of a material containing a metal as a main component. The metal is not particularly limited, and examples thereof include aluminum, iron, copper, steel (stainless), and the like, and an alloy (e.g., stainless steel) obtained by combining two or more metals may be used. The base material 2' may have a multilayer structure in which a plurality of layers made of different materials are stacked. The thickness of the base material 2' is appropriately set according to the use of the cooking utensil 1, and may be usually 1mm or more, or 10mm or more. The thickness of the substrate 2' is usually 10mm or less, and may be 5mm or less.

A coating layer 4 is formed on the surface of the base material 2', and the surface on which the coating layer 4 is formed corresponds to the cooking region 2 a. The coating layer 4 has a structure in which the primer layer 41, the intermediate layer 42, and the overcoat layer 43 are laminated in this order from the substrate 2'. The coating layer 4 preferably has a thickness as uniform as possible, but even if there is slight thickness unevenness, there is no particular problem.

The undercoat layer 41 is disposed on the surface of the substrate 2' and is formed of a resin such as a fluorine-based resin, polyamide imide, polyimide, polyether sulfone, polyether ether ketone, or polyphenylene sulfide. The fluorine-based resin is not particularly limited as long as it contains fluorine (F) in the molecule. Examples of such a fluorine-based resin include Polytetrafluoroethylene (PTFE), tetrafluoroethylene-perfluoroalkyl vinyl ether copolymer (PFA), tetrafluoroethylene-hexafluoropropylene copolymer (FEP), polyvinylidene fluoride (PVDF), Ethylene Chlorotrifluoroethylene (ECTFE), and fluorinated polypropylene (FLPP). These resins may be used alone or in combination of two or more.

The thickness of the undercoat layer 41 is appropriately set according to the use of the cooking utensil 1, and may be usually 5 μm or more, and may be 10 μm or more. The thickness of the undercoat layer 41 is usually 30 μm or less, and may be 20 μm or less.

The intermediate layer 42 is disposed on the surface of the undercoat layer 41, and is formed of a resin such as the above-described fluorine-based resin, polyamide imide, polyimide, polyethersulfone, polyetheretherketone, or polyphenylene sulfide. The resin forming the intermediate layer 42 may be the same as the resin forming the undercoat layer 41, or may be different from the resin forming the undercoat layer 41. Further, a resin may be used in combination with a binder in the same manner as the undercoat layer 41. In fig. 2, the intermediate layer 42 has a single-layer structure. However, the intermediate layer 42 may have a multilayer structure depending on the use of the cooking utensil and the like. In the case where the intermediate layer 42 has a multilayer structure, each layer may be formed of the same resin or different resins.

The thickness of the intermediate layer 42 is appropriately set according to the use of the cooking utensil 1, and may be usually 10 μm or more, or 15 μm or more. The thickness of the intermediate layer 42 is usually 30 μm or less, and may be 20 μm or less. When the intermediate layer 42 has a multilayer structure, the thickness of the entire intermediate layer 42 may be within the above range.

The overcoat layer 43 is disposed on the surface of the intermediate layer 42, and is formed of a resin such as the above-described fluorine-based resin, polyamideimide, polyimide, polyethersulfone, polyetheretherketone, or polyphenylene sulfide. The outer coating 43 corresponds to the cooking area 2a (cooking surface), and is preferably formed of a fluorine-based resin in order to reduce adhesion and scorching of food materials.

The thickness of the overcoat layer 43 is appropriately set according to the use of the cooking utensil 1, and is usually 10 μm or more, and may be 20 μm or more. The thickness of the overcoat layer 43 is usually 50 μm or less, and may be 30 μm or less.

Ceramic particles 5 are contained in the overcoat layer 43. The material of the ceramic particles 5 is not particularly limited, and examples thereof include ceramic particles 5 made of, for example, carbide ceramics, oxide ceramics, nitride ceramics, and the like, such as silicon carbide, alumina (aluminum oxide), silica (silicon oxide), and silicon nitride. The ceramic particles 5 may be used alone, or two or more kinds may be used in combination. Among them, ceramic particles containing silicon carbide as a main component are preferably used in terms of thermal conductivity, hardness, affinity with organic paints, and the like.

The ceramic particles 5 may be formed such that at least a part of the particles have an average particle diameter of 15 μm or more and 25 μm or less. The ceramic particles 5 may have an average particle diameter of 17 μm or more and 20 μm or less. The average particle diameter of the ceramic particles 5 may be measured by, for example, a laser diffraction scattering method, a sedimentation method, or the like.

The shape of the ceramic particles 5 is not particularly limited. The ceramic particles 5 may have not only a shape such as a spherical shape, a granular shape, or a columnar shape, for example, by grinding or molding, but also an irregular shape such as chips obtained by grinding only ceramics. The ceramic particles 5 may be porous. If the porous ceramic particles 5 are used, the resin forming the coating layer 4 can be impregnated into the pores of the ceramic particles 5, and the bonding property between the ceramic particles 5 and the overcoat layer 43 can be improved. The kind of the particle diameter, shape, and the like of the ceramic particles 5 affects the surface roughness or the uneven shape of the surface of the coating layer 4. The particle diameter, shape, and other types of the ceramic particles 5 may be appropriately selected according to the state of the coating layer 4 required.

The content of the ceramic particles 5 in the overcoat layer 43 is not particularly limited. The ceramic particles 5 may be contained in a proportion of 5 parts by mass or more per 100 parts by mass of the resin used in the overcoat layer 43, for example, 3 parts by mass or more. For example, the ceramic particles 5 may be contained in an amount of 40 parts by mass or less, or the ceramic particles 5 may be contained in an amount of 30 parts by mass or less.

In the cooking utensil 1 according to the embodiment, it is preferable that a ratio a/b of the thickness a to the longest diameter b is greater than 2(a/b > 2) where b represents the longest diameter of the largest ceramic particle 5 among the ceramic particles 5 and a represents the thickness of the thinnest portion of the coating layer 4. Specifically, as shown in fig. 3, the thickness a of the thinnest portion of the coating layer 4 is the thickness of the thinnest portion of the total thickness of the primer layer 41, the intermediate layer 42, and the overcoat layer 43. Here, the longest diameter b of the ceramic particles 5 may be determined as the longest diameter b by observing the ceramic particles 5 appearing on a cross section passing through the center of the cooking surface, measuring the diameter of the ceramic particles 5, and determining the largest diameter. Similarly, the thickness a of the thinnest portion of the coating layer 4 may be determined by observing the coating layer 4 appearing on a cross section passing through the center of the cooking surface, measuring the thickness of the coating layer 4 to obtain the minimum value, and setting the minimum value as the thickness a of the thinnest portion.

When the thickness a of the thinnest portion of the coating layer 4 and the longest diameter b of the largest ceramic particle 5 satisfy the relationship of a/b > 2, the possibility that a part of the ceramic particle 5 is exposed from the surface of the coating layer 4 is reduced. Therefore, peeling of the ceramic particles 5 due to the exposure is reduced, thereby reducing abrasion of the coating layer 4 due to the peeled ceramic particles 5. The thickness a of the thinnest portion of the coating layer 4 and the longest diameter b of the largest ceramic particle 5 are not particularly limited as long as they satisfy the above-described relationship, and a/b may be 2.5 or more, or 5 or less, for example.

The method for forming the coating layer 4 on the surface of the substrate 2' is not particularly limited, and the coating layer 4 is formed by a method generally employed by those skilled in the art. For example, a method of dissolving or dispersing the resin forming each layer in a solvent, applying the resin to the cooking area 2a, and drying the resin may be mentioned. The coating method is not limited, and examples thereof include a spray coating method, a brush coating method, and a dipping method. The drying method may be either natural drying or heat drying. The drying time is not particularly limited, and in the case of heat drying, for example, drying at a temperature of about 70 to 150 ℃ for about 5 to 30 minutes, and then firing at a temperature of about 380 to 400 ℃ for about 10 to 30 minutes may be carried out.

The coating layer 4 is formed, for example, as follows. First, a coating material containing a resin for forming the undercoat layer 41 is applied to the surface of the substrate 2'. After the coating, the undercoat layer 41 is formed by drying. Next, a paint including a resin forming the intermediate layer 42 is applied to the surface of the undercoat layer 41. After the coating, the intermediate layer 42 is formed by drying. Finally, a paint including the resin forming the overcoat layer 43 and the ceramic particles 5 is applied to the surface of the intermediate layer 42. After the coating, the overcoat layer 43 is formed by drying. Thus, the coating layer 4 is formed on the surface of the substrate 2'.

The respective coating materials for forming the undercoat layer 41, the intermediate layer 42, and the overcoat layer 43 may contain a solvent or the like as necessary. Examples of the solvent include, but are not particularly limited to, water, alcohols, ethylene glycol, N-methylpyrrolidone, glycol ethers, and hydrocarbon solvents. By using the solvent, the viscosity of the coating material can be adjusted, and the coating can be easily performed.

The coating material for forming the overcoat layer 43 may contain a binder as necessary. The binder is not particularly limited, and examples thereof include polyamideimide, polyphenylene sulfide, polyether sulfone, polyimide, polyether ether ketone, and the like. By using the binder, the ceramic particles 5 described later are easily attached to the overcoat layer 43.

The cooking utensil of the present invention is not limited to the above-described embodiment. For example, in the cooking utensil 1 described above, the coating layer 4 has a three-layer structure in which the undercoat layer 41, the intermediate layer 42, and the overcoat layer 43 are laminated. However, the coating layer 4 is not limited to the three-layer structure, and may have a multilayer structure of four or more layers. Specifically, the intermediate layer 42 may have a multilayer structure of two or more layers.

The cooking utensil 1 of the above-described embodiment is explained by taking a pan as an example. However, the cooking utensil of the present invention is not particularly limited as long as it is a cooking utensil that uses a metal material as a base material and is used for heating and cooking various food materials, for example, other than a pan. Examples of such cooking utensils include, but are not particularly limited to, hot plates, octopus-cooking plates, plates for heating steam cookers, plates for ovens, pots, barbecue pots, woks, and kettles.

Description of reference numerals:

1 a cooking utensil (pan),

2a main body part and a back body part,

21 at the bottom of the container, 21,

22 side surface parts of the frame body,

2a of the cooking area,

2b are heated in the area to be heated,

2' of a base material, and (c),

3, a handle part is arranged on the handle part,

4 coating a film layer on the surface of the substrate,

41 of a base coat layer, a primer layer,

42 a middle layer of the first layer,

43 an outer coating layer, and a protective layer,

5 ceramic particles.