JP2000070121A - Cooking pan - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a cooking pan capable of improving the taste of cooked food by effectively using a medium material. SOLUTION: A cooking soup inlet port 3a and a cooking soup exhaust port 3b are provided in the upper part and the lower part of the peripheral wall of a medium material housing pipe member 3. At a position of the height of 1/3 from a lower end part of the pipe member 3, a mesh shaped partition chamber 10 is provided. In the pipe member 3, an upper partition chamber 11 and a lower partition chamber 12 are formed and activated carbon B is housed in the upper partition chamber 11. Then, the pipe member 3 is vertically formed from the bent and deformed part 1d of a pan main body 1.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a cooking pot for cooking a stewed dish using a medium material such as activated carbon.

[0002]

2. Description of the Related Art
In order to improve the taste of boiled dishes, medium materials have been introduced into the broth to change the properties of the broth. For example, put activated carbon into the broth as a medium material,
When boiled together with the ingredients, the boiling water is purified by the purifying action of the activated carbon, and the taste of the cooked food can be improved.

However, when the medium material is boiled together with the food material, since the medium material is surrounded by the food material, it is difficult to allow the broth to pass through the medium material and to efficiently circulate the inside of the pot. There is a disadvantage that the effect cannot be sufficiently exhibited.

Further, when a plurality of medium materials are cooked together with food materials, the medium materials are mixed between the food materials. Therefore, when serving the food materials on a plate, the medium materials must be carefully removed one by one separately from the food materials. There was a disadvantage that it was.

[0005] Further, some of the medium materials are missing due to a slight impact. For example, there is a disadvantage that the medium material is lost due to contact with food or chopsticks, and the fragments enter the whole boiled dish.

SUMMARY OF THE INVENTION The present invention has been made to solve such a drawback, and an object of the present invention is to provide a cooking pot capable of improving the taste of a stewed dish by effectively using a medium material. And

[0007]

In order to achieve the above-mentioned object, the present invention provides a pipe material which has boiling passage holes in the upper and lower portions, and in which a medium material can be accommodated inside, the inner surface of the bottom wall of the pot body. It is characterized by being protruded.

[0008] Thus, the broth convection inside the pot body enters through one of the broth passage holes of the medium material pipe, then flows while passing through the medium material inside the pipe material, and passes through the other broth of the pipe material. The circulation of discharging from the hole is repeated inside the pot body. For this reason, the broth can pass through the medium material without fail, and can efficiently circulate inside the pot, so that the effect of the medium material can be sufficiently exhibited.

Moreover, the medium material is accommodated in the pipe material,
Since the food material is put in and taken out separately from the food material, it is not necessary to carefully remove the medium material one by one when serving the food material on the plate as in the related art, and only the food material can be easily taken out from the pan.

Further, since the medium material is protected by the pipe material, it is possible to prevent the medium material from coming into contact with food or chopsticks and being chipped.

Further, if a plurality of compartments are formed by providing the partition wall inside the pipe material, a plurality of different medium materials can be accommodated in each compartment.

[0012]

1 to 7 show an embodiment in which a cooking pot according to the present invention is applied to a stove (19) provided with a temperature measuring sensor (22).

This cooking pot comprises a metal pot main body (1) and a pot lid (2), and a medium material accommodating pipe provided so as to stand upright from the inner surface of the bottom wall (1a) of the pan main body (1). A material (3), an intake container (4) detachably attached to the upper part of the pipe material (3), and two intermediate shelves (5) detachably fixed to the pipe material (3).
(6).

The pot body (1) is a circular container having a top open and having a circular shape in a plan view, and is capable of accommodating the food (A) therein. At the periphery of the opening, a lid receiving step (1b) having an L-shaped cross section is formed by bending the peripheral part outward. The lid receiving step (1b) has a pot lid (2). Can be placed.
That is, the pot lid (2) is formed in a dome shape having an outer diameter slightly larger than the inner diameter of the side wall (1c) of the pot body (1), and the knob (2) provided at the center of the pot lid (2).
The opening of the pot body (1) is closed and the inside of the pot body (1) is closed by placing the peripheral portion of the pot lid (2) on the lid receiving step (1b) while picking up (a). It can be in a state.

As described above, by forming the pot lid (2) into a dome shape, the low-temperature water droplets condensed on the inner face of the pot lid (2) flow along the inner face of the pot lid (2), Once
After collecting in the lid receiving step (1b) of the pot body (1), it flows along the inner surface of the side wall (1c) of the pot body (1) and returns to the broth (C) while the temperature is raised during that time. Then, the water accumulated in the lid receiving stage (1b) of the pot body (1) increases the adhesion between the pot lid (2) and the pot body (1), and the pot body (1)
The inside can be more securely sealed.

Further, the central portion or the vicinity of the central portion of the bottom wall (1a) of the pot body (1) is bent and deformed upward to form a bent deformed portion (1d).
a) A concave temperature measurement sensor housing (7) is formed on the back surface. For this reason, when the pot main body (1) is placed on the stove (19), the optimum position for measuring the temperature inside the pan main body (1), that is, at the center or near the center of the bottom wall (1a) and The temperature measuring sensor (22) can be accommodated at a position slightly retreated from the wall (1a) toward the inside of the pot body (1). Moreover, since the temperature measurement sensor (22) is housed in the concave temperature measurement sensor housing portion (7), it is possible to prevent the temperature measurement sensor (22) from being directly affected by the burner flame. it can. Therefore, the temperature inside the pot body (1) can be accurately measured by the temperature measurement sensor (22).

Further, in this embodiment, a frusto-conical heat-shielding wall (in the form of a truncated cone) which is inclined obliquely downward from the rising portion to the height of the bottom wall (1a) is provided at the rising portion of the bending deformation portion (1d). 8) is provided. Thus, a small amount of heat flowing from the burner flame to the temperature measurement sensor (22) is blocked, and the temperature inside the pot body (1) can be measured more accurately.

The medium material storage pipe member (3) is made of a hollow metal material having a circular cross section with upper and lower openings, and has four notches (3c) at its lower end at equal intervals in the circumferential direction. Is formed. At the upper part of the rising portion of the bent portion (1d), four pipe member fixing members (9) having an upwardly-facing L-shaped cross section are provided at equal intervals in the circumferential direction, as shown in FIG. By fitting the notch (3c) of the pipe member (3) into the pipe member fixing member (9), the pipe member (3) is provided in a manner to rise vertically from the upper surface of the bent portion (1d). Have been. As shown in FIG. 3 or FIG. 4, the inner diameter of the pipe member (3) is set to be larger than the outer diameter of the upper surface of the bent portion (1d). A gap (24) through which boiled juice can pass is formed between the bent portion (1d) and the bent portion (1d). With such a configuration, since the boiling fluid flows without accumulating above the bent portion (1d), the temperature measurement inside the pot body (1) by the temperature measurement sensor (22) is performed with higher accuracy. be able to.

Further, a broth intake (3a) for taking in broth is provided at the upper part of the peripheral wall of the medium material accommodating pipe member (3).
In the lower part of the peripheral wall, four outlets (3b) for discharging the taken in broth are provided at equal intervals in the circumferential direction. Then, at a position approximately one-third the height from the lower end inside the pipe material (3), the mesh-shaped partition plate (1) is formed.
By providing (0), an upper compartment (11) and a lower compartment (12) are formed inside the pipe material (3), and the upper compartment (11) contains activated carbon (B). .

When the bottom wall (1a) of the pot body (1) is heated by a burner, the broth flows in the direction of the arrow in FIG. That is, the bottom wall (1a) of the pot main body (1) is heated mainly by the burner on the outer peripheral portion, so that the broth moves upward along the side wall (1c) of the pot main body (1) and the pipe material ( 3) Head toward a certain center. And
A part of the broth enters the pipe material (3) from the broth intake port (3a) and flows downward by inertia while passing through the activated carbon (B) as it is. (3) It is discharged from the gap (24) in the lower opening. Thereafter, the convection in the direction of the arrow in FIG. 1 is repeated, during which the broth (C) is gradually purified by the action of the activated carbon (B). In particular, by providing such a bent portion (1d) and the pipe member (3) on the central axis of the pot body, convection in the above-described direction of the broth (C) is further promoted.

In this embodiment, the pipe material for accommodating the medium material is a metal pipe material. However, the present invention is not limited to this. A pipe material made of other materials such as a ceramic pipe material may be used. In addition, the broth intake port (3a) and the broth discharge port (3b) are each provided at four locations in the circumferential direction, but the invention is not limited thereto, and at least one location is provided at each of the upper and lower portions of the pipe material (3). It may be provided. Further, the peripheral surface of the pipe member (3) may be formed in a mesh shape. In addition, the activated carbon (B) is accommodated inside the medium material accommodating pipe material (3). However, the invention is not limited to this, and a far-red ball, amethyst, hematite, tourmaline, malt stone, etc. are accommodated, and the broth is mellowed. The food (A) may be seasoned, or may contain zeolite or the like to perform deodorization, or may house birds or other ash and season the food (A).

The intake container (4) is formed in a short cylindrical shape having a circular shape in plan view with an open upper surface.
A cylindrical fitting portion (4a) having an outer diameter substantially equal to the inner diameter of the pipe material (3) is provided, and the fitting portion (4a) is fitted into the upper opening of the pipe material (3). , The intake container (4) is installed horizontally.

And, on the peripheral surface of the intake container (4),
A plurality of elliptical ac intake holes (4b), which are vertically long, are provided in the circumferential direction, and the ac (D) floating on the surface of the broth (C) is shown in the direction of the white arrow in FIG. As described above, the broth (C) flows toward the center with the convection, and can be taken into the ac intake container (4) from the ac intake hole (4b). For this reason, the ac (D) which has accumulated to a certain extent in the ac intake container (4) is scooped up with a scoop or the like from the opening of the ac intake container (4), so that the ac (D) which is easily floating on the surface of the broth can be obtained. ) Can be removed.

The intermediate shelves (5) and (6) are a pan body (1).
6 is a disk-shaped shelf having an outer diameter slightly smaller than the inner diameter of
As shown in the figure, a large number of broth passage holes (13) through which the broth (C) can pass are provided through the thickness direction, and a diameter slightly larger than the outer diameter of the pipe material (3) is provided at the center. A pipe member insertion port (14) is provided, and a cylindrical guide piece (15) is provided at a peripheral portion of the pipe member insertion port (14).

The guide piece (15) has a plurality of circumferentially extending slits extending from the tip to the root thereof in the circumferential direction. The slits are reduced in the radial direction by the urging force of a clamp (16) described later. The pipe member (3) can be closed and tightened. A concave portion (15a) corresponding to the convex portion (3d) formed on the pipe member (3) is formed on the inner surface of the guide piece (15), and the concave portion (15a) of the guide piece (15) is formed. ) Is fitted to the convex part (3d) of the pipe material (3), whereby the intermediate shelf (6) is fitted.
This has the effect of serving as a stopper for positioning (6) and preventing the intermediate shelves (5) and (6) from shifting. The guide piece (15) is formed as a separate member in this embodiment,
Although it is manufactured by welding to the intermediate shelves (5) and (6), it may be an integrally molded product.

The clamp (16) has a tongue (1) at one end.
7a) and two spring main bodies (17), and a spring shaft (1) for urging both of the main bodies (17) and (17) in the diameter reducing direction.
8). And the spring shaft (1
By holding the tongue pieces (17a) and (17a) close to each other in opposition to the biasing force of 8), the two metal fitting bodies (1
7) Open the other end of (17), and in that state,
When the tongue pieces (17a) and (17a) are released from the tongue pieces (17a) and (17a) after being fitted into the outer side of (5), the two fitting bodies (17) and (17) are closed in the diameter reducing direction by the urging force of the spring shaft (18), and the guide pieces are closed. (1
5) is fastened to the pipe member (3), so that the intermediate shelves (5) and (6) are firmly fixed to the pipe member (3).

Thus, as shown in FIG. 1, the recesses (15a) of the guide pieces (15) of the intermediate shelves (5) and (6) are fitted to the projections (3d) of the pipe material (3) while tightening. When the intermediate shelves (5) and (6) are tightened and fixed at a predetermined distance to the pipe material (3) by the metal fitting (16), the inside of the pot body (1) has a three-stage structure. The stage is ready to be divided and placed. For this reason, the ingredients (A)
However, it is possible to prevent the shape of the food (A) from being lost due to its weight. In addition, intermediate shelf (5) (6)
Ingredients placed on the pan are not heated directly by the heat of the burner, but heated indirectly by the broth (C), so that it is possible to prevent the inconvenience that the food (A) is scorched or adheres to the bottom of the pot. it can. Furthermore, since the foodstuff (A) is divided and stored in the intermediate shelves (5) and (6), a space can be provided above and below the foodstuff (A). Convection while contacting the

In this embodiment, two intermediate shelves (5) and (6) are provided inside the pot body (1) to form a three-stage structure. However, the present invention is not limited to this, and one intermediate shelf is provided. It may have a two-stage structure or a multi-stage structure with a plurality of intermediate shelves. Further, the whole food (A) may be placed on the bottom wall (1a) of the pot body (1) without providing the intermediate shelf. Further, the middle shelves (5) and (6) are provided with a large number of broth passage holes (13) through which the broth (C) can pass through in the thickness direction. It may be formed in a net shape.

On the other hand, the stove (19) is a well-known
0) and a burner (21), a temperature measurement sensor (22) for measuring the temperature inside the pot body (1), and a control unit (2) for controlling the temperature measurement sensor (22) and the burner (21).
3) is provided.

This temperature measuring sensor (22) expands and contracts up and down in accordance with the position of the bottom wall (1a) of the pot body (1) in contact with the upper end face, and the cooking pot according to the present invention is placed thereon. In this case, as shown in FIG. 1, the temperature measurement sensor housing (7) protrudes slightly upward from the position of the gotoku (20).
To be housed. Then, the temperature measurement sensor (22) measures the temperature inside the pot body (1) from the bent portion (1d) in contact with the upper end surface, and sequentially transmits the measured temperature value to the control unit (23). Send.

The control section (23) repeats adjusting the heating power of the burner (21) based on the temperature measurement value transmitted from the temperature measurement sensor (22) and a preset temperature. The so-called feedback control is performed. For example, for the first 10 minutes, a temperature of 65 degrees,
If you set the temperature of 40 degrees and the control unit for the next 20 minutes,
The control unit responds to the setting by using the temperature measurement sensor (2).
The thermal power of the burner (21) is adjusted while monitoring the temperature measurement value transmitted from 2).

Next, a method of using the cooking pot according to the present invention will be described.

First, the upper compartment (11) of the pipe material (3)
The notch (3c) of the pipe material (3) is fitted into the pipe material fixing member (9) in a state in which a medium material, for example, activated carbon (B) is stored in the pipe material (3), and the pipe material (3) is bent into the bent portion ( It is provided in such a manner that it rises vertically from the upper surface of 1d).

Then, after a predetermined amount of the cooking ingredient (A) is placed on the bottom wall (1a) of the pot body (1), the lower middle shelf (6) is connected to the pipe by the clamp (16). The foodstuff (A) is placed on the intermediate shelf (6) by a predetermined amount, and the upper intermediate shelf (5) is further fixed to the lower intermediate shelf (6). ), And the food material (A) is placed by a predetermined amount.

Then, the intake container (4) is horizontally fitted on the upper portion of the pipe material (3) by fitting the fitting portion (4a) provided on the back surface into the upper opening of the pipe material (3). After that, the broth (C) is poured to a position at an intermediate height of the intake container (4), and the pot body (1) is covered with a pot lid. When the cooking pot is placed on the stove (20) of the stove (19), the temperature measurement sensor (22) shrinks to the position of the upper surface of the bent portion (1d) of the pot body (1), completing the heating system. I do.

Next, the burner (21) of the stove (19)
When the inside of the pot body (1) is heated and the inside of the pot body (1) is heated, the temperature measurement sensor (22) measures the temperature inside the pot body (1) from the bent portion (1d) of the pot body (1). , And sequentially transmits the measured temperature values to the control unit (23). The control unit (23) performs feedback control that repeatedly adjusts the heating power of the burner based on the temperature measurement value transmitted from the temperature measurement sensor (22) and a preset temperature.

Further, since the bottom wall (1a) of the pot body (1) is mainly heated on the outer peripheral side, the broth (C) heated on the outer peripheral side of the bottom wall (1a) is indicated by an arrow in FIG. As shown in the direction, the water flows upward along the side wall (1c) of the pot body (1) and flows toward the center of the pipe member (3). And
A part of it is pipe material (3) from the broth intake (3a).
Activated carbon (B) enters the interior and flows downward by inertia.
Is passed through the boil outlet (3b) or the gap (24) in the lower opening of the pipe material (3), and while repeating this convection, the broth (C) is filled with activated carbon (B). It is gradually purified by the action.

Further, on the surface of the broth (C),
The aku (D) flows toward the center with the convection of the broth (C) as shown by the white arrow in FIG. 1, and the aku (D) flows through the aku intake hole (4b). Container (4)
Can be captured in For this reason, the ac (D) which has accumulated to a certain extent in the ac intake container (4) is scooped up with a scoop or the like from the opening of the ac intake container (4), so that the ac (D) which is easily floating on the surface of the broth can be obtained. ) Can be removed.

When the cooked dish is completed, first,
After the foodstuff (A) on the upper middle shelf (5) is placed on a plate, the upper middle shelf (5) is removed from the pipe material (3) by loosening the fasteners (16), and further lowering the lower middle shelf (5). When the intermediate shelf (6) is detached from the pipe member (3) in the same manner as the upper intermediate shelf (5), the food (A) can be easily taken out without losing its shape.

As described above, the broth (C) is activated carbon (B)
, And efficiently circulates inside the pot body (1), so that the effect of the activated carbon (B) can be sufficiently exhibited.

Moreover, the activated carbon (B) is accommodated in the pipe material (3) and is put in and out separately from the food material (A). Therefore, when the food material (A) is served on a plate, the activated carbon (B) is used in a conventional manner. There is no need to carefully remove each of the ingredients, and only the ingredients (A) can be easily taken out of the pot.

Further, since the activated carbon (B) is protected by the pipe material (3), it is possible to prevent the activated carbon (B) from coming into contact with the food (A) or chopsticks and chipping.

In the above embodiment, the burner for heating the cooking pot is a normal burner (21).
As shown in JP-A-4-353308, a stove burner in which the flame rises while swirling and flowing and the contact area of the flame with the pot body increases may be used. According to this, the convection of the broth (C) becomes active, so that heat can be efficiently transmitted to the core of the food (A) and the broth (C)
Can be passed through the medium material inside the pipe material (3) many times, and the effect of the cooking pot according to the present invention is more effectively exhibited.

Further, a temperature measuring sensor (22) is provided on the stove (19), and the cooking pot is placed on the stove (19).
0), the temperature measurement sensor (22) is housed in the temperature measurement sensor housing section (7) of the pot body (1). The sensor (22) is fixed in advance, and the temperature measurement value measured by the temperature measurement sensor (22) is transmitted to the control unit (2).
3) Alternatively, it may be transmitted to a temperature indicator.

Although the cooking pot is a metal pot, the invention is not limited to this. For example, a ceramic pot such as an earthen pot may be used.

[0046]

The present invention is characterized in that a pipe member having a broth passage hole in the upper and lower portions and capable of containing a medium material therein is protruded from the inner surface of the bottom wall of the pot body. After the broth convection inside the pot body enters through one broth passage hole of the medium material pipe material, it flows while passing through the medium material inside the pipe material, and is discharged from the other broth passage hole of the pipe material. Is repeated inside the pot body. For this reason, the broth passes through the medium material without fail and efficiently circulates inside the pot, so that the effect of the medium material can be sufficiently exerted and the taste of the cooked food can be improved.

Further, the medium material is accommodated in the pipe material,
Since the ingredients are put in and taken out separately from the ingredients, it is not necessary to carefully remove the medium materials one by one when serving the ingredients on a plate as in the related art, so that only the ingredients can be easily taken out of the pot, which is convenient.

Further, since the medium material is protected by the pipe material, it is possible to prevent the medium material from coming into contact with food or chopsticks and being chipped.

Further, if a plurality of compartments are formed by providing the partition wall inside the pipe material, a plurality of different medium materials can be accommodated in each compartment, and various It becomes possible to cope with stewed dishes.

[Brief description of the drawings]

FIG. 1 is an overall sectional view showing a state in which a cooking pot according to an embodiment of the present invention is placed on a stove.

FIG. 2 is a view of the cooking pan of FIG. 1 taken along the line II.

FIG. 3 is a perspective view of the vicinity of a boiled juice outlet of a pipe material.

FIG. 4 is a view taken along the line II-II in FIG. 3;

FIG. 5 is a partially cutaway perspective view of an intake container.

FIG. 6 is a perspective view showing a structure for fixing an intermediate shelf to a pipe member.

FIG. 7 is a longitudinal sectional view showing a structure for fixing an intermediate shelf to a pipe member.

[Explanation of symbols]

 DESCRIPTION OF SYMBOLS 1 ... Pot body 2 ... Pot lid 3 ... Medium material accommodation pipe material 3a ... Boiled juice intake 3b ... Boiled juice outlet 4 ... Aque intake container 5,6 ... Intermediate shelf 7 ・ ・ ・ Temperature measurement sensor housing 8 ・ ・ ・ Heat insulation wall 10 ・ ・ ・ Partition wall 11 ・ ・ ・ Upper division room 12 ・ ・ ・ Lower division room 16 ・ ・ ・ Clamping fixture 19 ・ ・ ・ Stove 20 ... Gotoku 21 ... Burner 22 ... Temperature measurement sensor

Claims (2)

[Claims] 1. A cooking pot having a boiling passage hole at an upper portion and a lower portion, and a pipe material capable of storing a medium material therein is protruded from an inner surface of a bottom wall of the pot body. 2. The cooking pot according to claim 1, wherein a plurality of compartments are formed by providing a partition wall inside the pipe material.