JP2003319876A - Tabletop multipurpose cooking pot - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a low-cost, multipurpose and tabletop cooking pot, which makes it possible to easily cook bean curd or soy milk skin on a table. <P>SOLUTION: The multipurpose and tabletop cooking pot comprises an outer pot 1, a lid 3 for covering its upper opening, and an inner pot 2 for removably inserting to the outer pot 1. An engaging part 11 is provided in a protruding manner on an upper part of an inner wall of the outer pot 1, wherein a ring-like recessed groove 11a is provided so that an outer periphery 21 of the inner pot 2 is fitted and engaged. A recessed part 12 is provided on the engaging part 11 so as to form a gap 41 vertically communicating with the outer periphery 21 of the inner pot 2. The gap 41 is combinedly used as a supplying passage and a reflux passage wherein steam is fed upward from boiled water through the supplying passage, and condensed water generated by the steam condensed on a back face of the lid 3 flows down through the reflux passage to return to the boiled water in a space 4. <P>COPYRIGHT: (C)2004,JPO

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a table-top universal cooking container that can be used to easily make tofu or yuba, and can also be used as a table-top cooking pot.

[0002]

[Prior Art] Registered utility model No. 3079181 as a cooking utensil dedicated to making tofu and yuba at home.
There is an issue. This device uses a hot water heating method, in which an inner pot containing soy milk and bittern is heated by the heat of the hot water in the outer pot to form tofu. In such a device, the steam in the outer pot leaks to the outside, and the amount of water decreases rapidly, so it is necessary to replenish water repeatedly.
In addition, heat transfer to the inner pot is only done from the bottom of the inner pot, and since the amount of water for heating is large, it takes a long time to heat itself, so it takes a long time to solidify. was there.

Further, since the soybean milk is heated by the heat transfer from the bottom surface, the upper surface and the central portion of the soybean milk are soft and the solidification is insufficient. Also, if these parts are heated until they solidify, the temperature around the heat transfer part becomes too high, and the surrounding parts turn yellow or the tofu has nests, making it difficult to uniformly solidify the soymilk. there were. Further, in the boiling water heating, when a large amount of boiling water is boiled, steam or boiling water is likely to spill out, which may cause burns.

[0004] Further, a utility model registration No. 3079120 proposes a tabletop steamer used for preparing tofu, cooking shumai, steaming bowl, and the like. In this steamer, an inner pot fitted to an outer pot is provided with an annular collar portion on the outer periphery, and steam holes vertically penetrating the annular edge portion. Then, the steam generated from the hot water in the outer pot fills the upper surface of the inner pot through the steam holes, and heats the contents of the inner pot from the upper surface.

In the steamer thus constructed, an annular collar portion must be integrally formed on the outer peripheral portion of the inner pot, which complicates the forming process and increases the cost, and also has strength such as cracks from steam holes. The problem is that if the steam holes are made smaller in order to eliminate the anxiety of strength, the steam around becomes worse and the condensed water is blown away, making the contents of the inner pot watery. Was a concern.

Further, since this steamer requires a dedicated inner pot having a structure with steam holes as described above, it is suitable for heating ordinary bowls without steam holes, cooking containers such as steaming bowls, etc. Was also inconvenient.

[0007]

SUMMARY OF THE INVENTION The present invention has been made to solve the above problems, and the contents can be cooked by steam heating to easily make tofu or yuba on the table. Providing a cooking pot. Further, a conventional cooking container such as a deep plate and a steam bowl can be used as the steaming container, and the contents do not become watery, the structure is simple, and the tabletop cooking pot with a low cost is provided.

[0008]

The above-mentioned problem is a table-top universal cooking container comprising an outer container, a lid covering an upper opening thereof, and an inner container detachably mounted inside the outer container. A space for accommodating boiling water between the bottom surface of the outer container and the bottom surface of the inner container, and an upper part of the inner wall of the outer container for positioning the mounted inner container, In addition to providing an engaging portion with which the outer peripheral edge portion of the container engages, this engaging portion is provided with a concave portion which forms a vertical gap between the outer peripheral edge portion of the inner container and the outer peripheral edge portion of the inner container. The problem can be solved by the tabletop universal cooking container of the present invention, which is characterized in that the passage and the condensed water also serve as a return passage.

The tabletop universal cooking container of the present invention is preferably embodied in the following forms. 1) At least the outer container is made of a lithium ceramic material. 2) A form in which the inner container is partitioned into two or more parts. 3) A form in which marks are provided on the inner walls of the outer container and the inner container as a guide for indicating the amount of contents. 4) A form in which the inner container is provided with gripping means on the outer peripheral portion. In the present invention, the term “tabletop” is not limited to what is called a tabletop, but is a term that includes a wide range of general tables such as tables in kitchens and kitchens.

[0010]

BEST MODE FOR CARRYING OUT THE INVENTION Next, an embodiment of the tabletop universal cooking container of the present invention will be described with reference to FIGS. As shown in FIGS. 1 and 2, the tabletop universal cooking container of the present invention comprises an outer container 1, a lid 3 covering an upper opening thereof, and an inner container 2 detachably mounted inside the outer container 1. It is a tabletop cooking pot having a structure in which a space 4 capable of accommodating boiling water is provided between the bottom surface of the outer container 1 and the bottom rear surface of the inner container 2, and heating is performed as shown in the drawing. When the lower surface of the outer container 1 is heated by the cooking stove 5 or the like, the inner container 2 is heated by the steam generated from the boiling water stored in the space 4.
The contents of can be heated from the surroundings, and the following features are particularly featured.

The point is, first, as shown in the left side portion of FIG. 1, an annular concave portion with which the outer peripheral edge portion 21 of the inner container 2 is engaged with the inner wall upper portion of the outer container 1, that is, the inner peripheral surface of the upper opening. The engaging portion 11 provided with the groove 11a is provided so as to project, and the outer peripheral edge portion 21 of the inner container 2 is fitted into and engaged with the annular recessed groove 11a so that the inner container 2 is placed in a predetermined arrangement. It is configured so that it is positioned and fits well.

Next, as shown in the right side portion of FIG. 1, the engaging portion 11 is provided with a recess 12 (see FIG. 2) which forms a vertical gap 41 with the outer peripheral edge portion 21 of the inner container 2. The gap 41 is provided as a supply passage for feeding steam upward from the boiling water, and the condensed water generated by the steam condensing on the back surface of the lid 3 flows down to the space 4 To become a reflux passage for returning to the boiling water inside,
The point is that it serves as both the supply passage and the return passage.

As described above, according to the present invention, a small amount of boiling water is required, the boiling time is short, and the steam is contained in the inner container 2.
Since it is sufficiently supplied to the upper surface of the plate, it is heated from above and below, there are few steam leak points, and relatively high temperature steam is supplied. For example, in the hot water bath method, when it takes 20 to 30 minutes using 25 g of solid fuel, it was possible to cook in about 10 minutes in the present invention. Therefore, it was possible to eliminate the conventional defect that the peripheral portion of the contents is discolored by overheating due to the steam heating. Thus,
For example, if soy milk and an appropriate amount of bittern are stored in the inner container, tofu or yuba can be easily prepared on the table.

Since the gap 41 through which the steam is fed and the condensed water flows back is based on the partial concave portion 12 of the engaging portion 11 which is formed so as to project toward the outer container 1, the inner container 2 is formed.
Of the outer container 1 and the strength of the outer container 1 is not reduced. Condensed water generated by condensation on the back surface of the lid 3 flows down, and the annular groove 11a of the engaging portion 11
Therefore, the content is not diluted with water because it is returned to the boiling water in the space 4 through the gap 41 formed by the recess 12.

Further, the gap 41 has a number of arrangements,
Both the length and width can be set to an appropriate size depending on the number and size of the recesses 12, so that the steam can be smoothly fed, the cooking time can be shortened, and the condensed water can be blown off. Since it does not exist, problems such as the water content of the contents are eliminated, and at the same time, the advantage of less spilling is obtained.

Further, the inner container 2 of the present invention does not need to be molded into a special structure such as a steam hole provided in the outer peripheral portion unlike the conventional product, so that the structure is simple and low cost for tabletop cooking. The pot can be provided. Further, by replacing the inner container 2 with a cooking container such as an ordinary deep dish or a steam bowl, there is an advantage that it can be utilized for various steamed dishes and for rewarming of dishes. In the present invention, the term “tabletop” is not limited to what is called a tabletop, but is a term that includes a wide range of general tables such as tables in kitchens and kitchens.

Further, in the tabletop universal cooking container of the present invention, if at least the outer container 1 is made of a lithium ceramic material containing petalite or spodumene as a raw material and having a thermal expansion coefficient smaller than that of ordinary ceramics, it is subjected to rapid cooling and rapid thermal shock. It becomes more preferable as a heat-resistant cooking container that can endure.

If the inner container 2 is divided into two parts by a partition 22 as shown in FIG. 3 and further divided into a large number as desired, dishes of different tastes and colors are cooked in the same pot. The advantage that can be obtained is obtained. further,
As shown in FIG. 4, the outer container 1 and the corresponding inner container 2 may have a shape other than a circular shape, such as a heart shape, to have a novel design. Further, if an inner wall of the outer container 1 or the inner container 2 is provided with a mark as a guide for indicating the amount of contents, for example, a protrusion (not shown), it becomes convenient to store an appropriate amount.

Further, in the outer peripheral edge portion 21 of the inner container, as shown in FIG.
Such as a metallic or ceramic vine-shaped handle as shown in (A), a string-shaped handle made of a flexible member as shown in (B), or a block-shaped handle as shown in (C). If the grip portion 23 is provided, it becomes convenient for attaching and detaching the inner container 2.

[0020]

Since the tabletop cooking container of the present invention is constructed as described above, the contents can be cooked by steam heating to easily make tofu or yuba on the table, and spillage It is possible to provide a difficult and safe cooking container at low cost. Further, by exchanging the inner container with an ordinary cooking dish such as a deep plate and a steaming bowl, it can be utilized as a pot for various steamed dishes and has an excellent effect that it can be utilized as a multipurpose cooking pot. Therefore, the present invention has extremely high practical value as a tabletop cooking container that solves the conventional problems and enriches eating habits.

[Brief description of drawings]

FIG. 1 is a sectional view of an essential part for explaining an embodiment of the invention.

FIG. 2 is an exploded perspective view of essential parts showing an embodiment of the present invention.

FIG. 3 is an exploded perspective view of essential parts showing another embodiment.

FIG. 4 is an exploded perspective view of essential parts showing another embodiment.

FIG. 5 is an embodiment (A), (B), (C) of the inner container of the present invention.
FIG.

[Explanation of symbols]

1 Outer container, 11 Engagement part, 11a Annular groove, 12
Recessed portion, 2 inner container, 21 outer peripheral edge portion, 3 lid, 4 space,
41 gap, 5 stove for heating.

Claims (5)

[Claims] 1. A tabletop universal cooking container comprising an outer container, a lid covering an upper opening of the outer container, and an inner container detachably mounted inside the outer container, the bottom surface of the outer container and contents. A space that can store boiling water is provided between the bottom of the vessel and
Further, an engaging portion with which the outer peripheral edge portion of the inner container engages is provided on the upper portion of the inner wall of the outer container for positioning the mounted inner container, and the engaging portion is provided with the outer portion of the inner container. A table-top universal cooking container characterized in that a concave portion is formed between the peripheral portion and a plurality of vertically communicating gaps, and the gap serves as both a steam supply passage and a condensed water reflux passage. 2. The tabletop universal cooking container according to claim 1, wherein at least the outer container is made of a lithium ceramics material. 3. The tabletop universal cooking container according to claim 1, wherein the inner container is divided into two or more parts inside. 4. The tabletop universal cooking container according to claim 1 or 2, wherein marks are provided on the inner walls of the outer container and the inner container to indicate the amount of the contents. 5. The tabletop universal cooking container according to claim 1, 2 or 4, wherein the inner container is provided with gripping means on an outer peripheral portion thereof.