JP2004229974A - Vegetable preserving container for boiling - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a vegetable preserving container for boiling that is provided with a large number of holes, each with a different diameter, at a bottom surface and the periphery of a bottom part of a cylindrical metal container with a bottom and can boil the root parts and the leaf parts of vegetable easily in a balanced manner in a short period of time by effectively utilizing hot water and its steam by setting the level of the hot water for boiling relationally with the position of these holes. <P>SOLUTION: The vegetable preserving container is composed of a cylindrical steel container with a bottom part that is provided with a large number of holes at the bottom surface of the container with a large number of holes with relatively small diameter regularly around the periphery of the bottom section as well as a large number of holes with relatively large diameter approximately regularly around the slightly upper part of the holes with small diameter. Vegetable is placed in the container keeping its root parts down and by the hot water and its steam with the level of its surface set below the holes with large diameter provided around the periphery of the container the root parts and the leaf parts of the vegetable can be boiled simultaneously. <P>COPYRIGHT: (C)2004,JPO&NCIPI

Description

[0001]
TECHNICAL FIELD OF THE INVENTION
The present invention, as a vegetable for side dishes, for example, spinach, Komatsuna, spring chrysanthemum, green onion, Chinese cabbage, broccoli, etc. The present invention relates to a vegetable holding container for boiling cooking that can easily carry out boiling cooking.
[0002]
[Prior art]
2. Description of the Related Art Conventionally, when cooking vegetables soaked or soup, when boiling vegetables suitable for such cooking, the vegetables washed in advance are poured into boiling water boiled in a pot or a kettle, and 1-2 times. It is common to boil for a minute, pull it up, soak it in cold water, then dehydrate it, add a seasoning as appropriate, and cook soups and other prepared dishes.
[0003]
However, since such a conventional cooking method depends on the skill and intuition of the cook, in the case of a beginner or unskilled cook, the vegetables are overboiled and insufficiently boiled, resulting in insufficient cooking. There is a problem that the taste, the touch, the color, and the like become defective.
[0004]
From this point of view, conventionally, when cooking vegetables, when cooking cooking utensils capable of preventing boiling collapse and deformation and making good-looking boiled foods, a plurality of holes were formed over the entire surface. A plurality of perforated plates are held by a holding member at intervals in the up and down direction in parallel with each other, so that the positions of the perforated plates can be shifted, and a material is placed on the perforated plates. There has been proposed a heating cooking appliance which is used by being arranged side by side and inserted into a pan (see Patent Document 1).
[0005]
In addition, it eliminates the hassle of using multiple utensils as cooking utensils when boiling vegetables, etc., and the trouble of increasing the amount of washing accompanying it, making it difficult for one person to work and worrying about hygiene etc. In order to solve the problem, at least at one or more appropriate positions of the pot or the pot lid, a drainage section provided with means such as a net or a hole is provided, only the pot used when boiling, only the pot lid There has been proposed a boiler drainer that can be drained with water (see Patent Document 2).
[0006]
Furthermore, it can be used when steaming or boiling vegetables etc. by making a pot or a steaming pot into multiple layers, the bottom in the steaming pot has a plurality of steaming holes and a central hole in the center of the bottom, The active piece with a convex piece can be placed, there is a concave groove around the center hole, and it fits with the convex piece of the active piece, and the active piece is installed and steamed, boiled, fried There has been proposed a multifunctional pot configured so as to be able to perform the operation (see Patent Document 3).
[0007]
[Patent Document 1]
Utility Model Registration No. 3036341 (Claim 1 of Utility Model Registration Claims, Detailed Description of the Invention, FIGS. 1 to 7).
[Patent Document 2]
Japanese Patent Application Laid-Open No. 9-108114 (Claim 1, Claims, Detailed Description of the Invention, FIGS. 1 to 10).
[Patent Document 3]
Japanese Utility Model Registration No. 3075968 (Claim 1 of Utility Model Registration Claim, Detailed Description of the Invention, FIGS. 1 to 11).
[0008]
[Problems to be solved by the invention]
However, as described above, in various types of cooking appliances conventionally proposed, the cooking apparatus for heating described in Patent Literature 1 arranges materials such as vegetables by sandwiching them with a plurality of perforated plates. It is possible to prevent boiling and deformation by inserting the rice in the pot, but especially when cooking vegetables for cooking prepared dishes such as soaks and seasonings, Skills are required, and it is not satisfactory to cook properly as a side dish.
[0009]
In addition, the water drainer for boiled products described in Patent Document 2 is a cooking utensil used when boiling vegetables and the like, because it is possible to simply drain water while keeping vegetables and the like in a boiled state. In the same manner as the above-described cooking device, when cooking vegetables for cooking side dishes, such as soaking and soup, cooking skill is required for the boiling cooking, and appropriate cooking as a side dish is performed. Is not satisfactory.
[0010]
Furthermore, the multifunctional pot described in Patent Document 3 has a multi-layered pot or steaming pot, and has only multifunctionality that can be used when steaming or boiling vegetables or the like. In particular, when boiling vegetables for cooking side dishes such as soaks and seasonings, skill is required to adjust the boiling cooking, and it is not satisfactory to perform appropriate cooking as a side dish. .
[0011]
However, especially when boiling vegetables for cooking side dishes such as soaking and seasoning, if the roots and leaves of the vegetables are boiled under the same conditions, if the roots are moderately boiled, the leaves become If the boil is too boiled and the leaves are moderately boiled, the roots will be insufficiently boiled and the cooking will be unbalanced as a whole. It is considered that the above-mentioned problems can be solved by developing a cooking utensil capable of performing the above-described cooking.
[0012]
Accordingly, the present inventor has made intensive studies and devised, and as a result, in a bottomed cylindrical metal container, a large number of holes are formed in the bottom surface of the container, and a relatively small hole is formed around the bottom of the container. A large number of holes having a relatively large diameter are formed almost regularly around the small diameter hole of the container, and a large number of holes are formed almost regularly around the small diameter hole of the container. The required vegetables are appropriately bundled and thrown in with their roots downward, respectively, and kept in an upright state. Then, the water surface is set above the small-diameter hole and below the large-diameter hole. We succeeded in developing a vegetable holding container for boiling cooking that is configured to be heated by placing it in a heated pot or the like.
[0013]
That is, according to the vegetable holding container for boiling cooking configured as described above, the boiling water boiled in a heating pan or the like utilizes a hole formed in the bottom of the container and a hole formed around the bottom of the container as appropriate. In addition to the direct contact with the roots of the vegetables and boiling, the steam generated from the boiling water in a heating pot or the like is also brought into contact with the leaf portions of the vegetables using the large-diameter holes drilled in the container to steam up the steam. be able to. Therefore, by effectively using the boiling water itself and the steam generated by the boiling water in this way, the roots and leaves of the vegetables can be cooked with a good balance in a short time and easily. Ascertained.
[0014]
Therefore, an object of the present invention is to form a large number of holes having different diameters on the bottom surface of a bottomed cylindrical metal container and a peripheral portion on the bottom side thereof, and boil the holes in relation to the positions of these holes. By setting the level of boiling water for cooking, it is possible to use boiling water and its steam effectively so that the roots and leaves of vegetables can be boiled and cooked in a short time in a balanced manner and easily. It is to provide a container.
[0015]
[Means for Solving the Problems]
In order to achieve the above object, the vegetable holding container for boiling cooking according to claim 1 of the present invention is formed of a bottomed cylindrical metal container, and a large number of holes are formed in a bottom surface of the container, A number of relatively small holes are drilled almost regularly around the bottom of the container, and a number of relatively large holes are drilled almost regularly around the container slightly above the small hole. Vegetables are put into the container with their roots being directed downwards, and the hot water and its steam set the water surface at a position below the large diameter hole drilled around the container with respect to the container, and the roots and leaves of the vegetables And boiling cooking at the same time.
[0016]
In addition, the vegetable holding container for boiling cooking according to claim 2 of the present invention is the vegetable holding container for boiling cooking according to claim 1, wherein required vegetables are appropriately bundled in the container, and the root portions are respectively directed downward. The container is placed in an upright state, the container is placed above a position of the small-diameter hole and heated in a heating pot or the like having a water surface set below the large-diameter hole. , Using a hole drilled on the bottom of the container and a hole drilled around the bottom of the container as appropriate, while boiling directly with hot water, It is characterized in that the resulting steam is brought into contact with the container by using a large-diameter hole appropriately drilled in the container.
[0017]
BEST MODE FOR CARRYING OUT THE INVENTION
Next, an embodiment of a vegetable holding container for boiling cooking according to the present invention will be described in detail with reference to the accompanying drawings.
[0018]
1 to 5 show an embodiment of a vegetable holding container for boiling cooking according to the present invention. FIG. 1 is a front view, FIG. 2 is a plan view, FIG. 3 is a bottom view, and FIG. It is AA sectional drawing. That is, the vegetable holding container 10 for boiling cooking of the present embodiment comprises a bottomed cylindrical metal container 12 having good heat conductivity, and a large number of holes 14 are formed in the bottom surface 12a of the container 12 as shown in the figure. At the same time (see FIGS. 2 and 3), a large number of holes 16 having a relatively small diameter are formed substantially regularly around the bottom of the container 12 (see FIGS. 1 and 4). A large number of relatively large-diameter holes 18 are drilled almost regularly around the periphery of the hole 16 (see FIGS. 1 and 4).
[0019]
In addition, the vegetable holding container 10 for boiling cooking of the present embodiment is configured such that the bottom side where the small-diameter hole 16 is formed around the container 12 is slightly divergent and large toward the bottom surface 12a of the container 12 ( 1 and 4). Then, from the boundary portion 12b between the portion in which the small-diameter hole 16 is formed in the periphery of the container 12 and the portion in which the large-diameter hole 18 is formed in the upper portion thereof, the edge 12c is directed toward the upper end opening edge 12c of the container 12. , So as to gradually become wider (see FIGS. 1 and 4).
[0020]
Further, the vegetable holding container 10 for boiling cooking of the present embodiment is provided with a handle 20 for holding on a part of the upper outer periphery of the container 12 (see FIG. 1). The handle 20 is not only convenient for carrying the boiling-cooked vegetable holding container 10, but also can be immersed or exposed to cold water while boiling the vegetables while holding the vegetables in the container 12. It is convenient.
[0021]
Next, the operation of the thus-constituted vegetable holding container 10 for boiling cooking of the present embodiment will be described with reference to FIG.
[0022]
As shown in FIG. 5, for example, vegetables B such as spinach are appropriately bundled in the container 12 of the vegetable holding container 10 for boiling cooking in the present embodiment, and each of the vegetables B is put into the container with its root portion downward, and the container is erected. In the state. Next, the container 12 is appropriately placed in a heating pan 30, and the heating pot 30 is positioned above the position of the small-diameter hole 16 drilled in the container 12 and the large-diameter hole 18 drilled in the container 12. Water is injected so that the water surface WL is set below the position. Then, the heating pot 30 is heated from the bottom to boil the water.
[0023]
In this manner, the boiling water in the heating pan 30 is appropriately fed to the root 14 of the vegetable B by using the hole 14 formed in the bottom surface 12a of the container 12 and the small-diameter hole 16 formed in the periphery of the bottom of the container 12. And boil by direct contact. On the other hand, the steam generated from the boiling water in the heating pot 30 contacts the leaf portion of the upright vegetable B and steams it using the large-diameter hole 18 formed around the bottom of the container 12 as appropriate. Can be. Therefore, according to the vegetable holding container 10 for boiling cooking of the present embodiment, the boiling and boiling water and the steam thereof can be used to simultaneously cook the roots and leaves of the vegetables under different conditions. Then, after boiling the vegetables, the vegetables can be easily immersed or exposed to cold water while holding the vegetables in the container 12. As shown in the figure, it is sufficient to use a relatively shallow pan as the heating pan 30. This is because the upper part of the container 12 is heated and thus has the same function as a deep-bottomed pan.
[0024]
Thus, according to the vegetable holding container 10 for boiling cooking in the present embodiment, the holes 14, 16 having different diameters are provided on the bottom surface 12a of the bottomed cylindrical metal container 12 and the peripheral portion on the bottom side thereof. A large number of holes 18 are formed, and the level WL of boiling water for boiling is set in relation to the positions of the holes 16 and 18, so that boiling water boiled with a small amount of water and its steam are effectively used. , The root and leaf of vegetable B can be cooked in a short time, in a well-balanced manner, and easily.
[0025]
By the way, as a vegetable holding container for boiling cooking according to the present embodiment, a bottomed cylindrical aluminum container having a diameter of an upper end opening edge set to about 15 cm and a height set to about 20 cm was manufactured. Vegetable holding containers for boiling cooking having large and small holes each having a diameter of about 1 cm to 3 cm were prototyped. Then, the vegetable holding container for boiling cooking is appropriately placed in a heating pan, and two cups of water are poured into the heating pan, heated to a boil, and each vegetable is boiled and cooked. The boiling cooking result, that is, the measurement result of the boiling time (minute) until the vegetable was brought into a boiling state suitable as a side dish was obtained.
[0026]
(1) Spinach: 1.5 to 2.0 minutes
(2) Komatsuna: 2.0 to 2.5 minutes
(3) Spring chrysanthemum: 1.5-2.0 [minutes]
(4) Minions Onion: 2.0-2.5 [mins]
(5) Chinese cabbage: 2.5-3.0 [min]
(6) Broccoli: 5.0 to 6.0 [minutes]
[0027]
As is clear from the above measurement results, according to the vegetable holding container for boiling cooking according to the present embodiment, using a relatively small amount of water, until each vegetable becomes an appropriate boiling state as a side dish, comparison It was confirmed that cooking could be done in a very short time. Therefore, according to the vegetable holding container for boiling cooking of the present invention, the amount of heat consumed for boiling water can be reduced, and the heating time can be shortened. It has the advantage that very economical cooking can be achieved.
[0028]
The preferred embodiment of the present invention has been described above. However, the present invention is not limited to the above-described embodiment. For example, the shape and dimensions of a bottomed cylindrical metal container, and drilling in a metal container, respectively. Not only can the shape, size, number and the like of the holes be arbitrarily selected and designed, but also various other design changes can be made without departing from the spirit of the present invention.
[0029]
【The invention's effect】
As is clear from the above-described embodiment, according to the vegetable holding container for boiling cooking according to claim 1 of the present invention, the vegetables are put into the container with their roots downward, and the container is surrounded by the surroundings. By boiling water having a water surface set at the position of the large-diameter hole drilled in the above, the roots and leaves of the vegetables can be cooked simultaneously, in a short time, in a well-balanced manner, and easily.
[0030]
Moreover, according to the vegetable holding container for boiling cooking according to claim 2 of the present invention, the root of the vegetable is directly pierced with hot water around a hole formed in the bottom surface of the container and around the bottom of the container. Using the holes provided, boiling can be performed, and the leaves of the vegetables are steamed by bringing the steam generated from the hot water into contact with the large-diameter holes appropriately drilled in the container. As a result, the roots and leaves of the vegetables can be cooked simultaneously, in a short time, in a well-balanced manner, and easily.
[Brief description of the drawings]
FIG. 1 is a front view showing an embodiment of a vegetable holding container for boiling cooking according to the present invention.
FIG. 2 is a plan view of the boiling vegetable holding container shown in FIG. 1;
FIG. 3 is a bottom view of the vegetable holding container for boiling cooking shown in FIG. 1;
4 is a sectional view taken along line AA of the vegetable holding container for boiling cooking shown in FIG. 1;
FIG. 5 is a schematic sectional explanatory view showing a boiling cooking state of the vegetable holding container for boiling cooking according to the present invention.
[Explanation of symbols]
DESCRIPTION OF SYMBOLS 10 Vegetable holding container for boiling cooking 12 Container 12a Bottom surface 12b Boundary part 12c Upper end opening edge part 14 Hole 16 Small diameter hole 18 Large diameter hole 20 Handle 30 Boiling pot WL Water surface B Vegetable

Claims (2)

It consists of a bottomed cylindrical metal container, and has a number of holes formed in the bottom of the container, and a number of holes having a relatively small diameter are formed almost regularly around the bottom of the container. A large number of relatively large-diameter holes are drilled almost regularly around the small-diameter hole. Vegetables are placed in the container with their roots down, and holes are drilled around the container. A vegetable holding container for boiling cooking, wherein the root and leaves of the vegetable are cooked simultaneously by boiling water and a steam thereof having a water surface set at a position below the large diameter hole. The vegetable holding container for boiling cooking according to claim 1, wherein required vegetables are appropriately bundled into the container, and each of the vegetables is put upright with its root portion downward, and held in an upright state. By heating in a heating pan or the like having a water surface set below the large-diameter hole above the position and heating, for the root of the vegetable, a hole formed in the bottom surface of the container and the container Utilizing a hole drilled around the bottom, boiling directly with boiling water, and for the leaves of the vegetables, steam generated from the boiling water, using a large-diameter hole drilled in the container as appropriate. And a vegetable holding container for boiling cooking, wherein the container is configured to be brought into contact.

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