JP2004242709A - Cooking vessel - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a cooking vessel 10 which enables the cooking of relatively long-sized food materials even in a microwave oven with a smaller storage. <P>SOLUTION: The cooking vessel 10 for microwave ovens is provided with a body 12 with an opened top and a lid body 14 which is detachably mounted on the vessel body and has a hot water drain hole. In this structure, the hot water drain hole 36 formed in the lid body enables the draining of the hot water by mounting the lid body on the vessel body. This eliminates the arrangement of an inner vessel for draining the hot water in the vessel body to allow an increase in inner capacity while reducing the outer dimension of the cooking vessel. <P>COPYRIGHT: (C)2004,JPO&NCIPI

Description

[0001]
TECHNICAL FIELD OF THE INVENTION
The present invention relates to a cooking container for a microwave oven, and more particularly to a cooking container suitable for cooking an article to be cooked such as spaghetti or macaroni that needs to be hot-dried after boiling.
[0002]
[Prior art]
DESCRIPTION OF RELATED ART Conventionally, as a cooking container for microwave ovens for boiling pasta, such as spaghetti and macaroni, using a microwave oven, there exists a thing as described in patent document 1, for example. In this container, an inner container for draining the hot water is arranged inside the container body so that the hot water can be continuously drained after the pasta is boiled. That is, in this conventional cooking container, the pasta and water are put into the container body in a state where the inner container is set, the pasta is boiled by heating and cooking in a microwave oven, and then the inner container is simply pulled up. In addition, there is no need to transfer pasta to another bar, and it is also possible to drain hot water.
[0003]
[Patent Document 1]
Japanese Utility Model Publication No. 8-26 [0004]
[Problems to be solved by the invention]
However, the cooking container has an inner container for the purpose of draining hot water, and furthermore, there is a demand to put a long spaghetti in the inner container without breaking as much as possible. In other words, it could not be used in a small microwave oven in the refrigerator.
[0005]
The present invention has been made in view of the above circumstances, and is a cooking container in which a boiled product can be continuously drained with hot water, can be used in a small microwave oven, and can be used to break long dry noodles such as spaghetti. It is intended to provide what can be cooked without cooking.
[0006]
[Means for Solving the Problems]
Means for Solving the Problems In order to achieve the above object, the present invention is a cooking container for a microwave oven, wherein a container main body having an open top, a detachable attachment to the container main body, and a drain hole are formed. It is characterized by being composed only of a lid that is open.
[0007]
In this configuration, since the lid has a drain hole, the drain can be removed by attaching the lid to the container body. Therefore, it is not necessary to dispose an inner container for hot water draining in the container main body, and the outer dimensions (horizontal cross-sectional area) of the container main body have conventionally been excessively large due to the presence of the inner container. Only the outer dimensions of the container body can be reduced. This makes it possible to set and use it in a small microwave oven. In addition, since the inner container is not present, the horizontal cross-sectional area (inner volume) inside the container body can be made sufficiently large, and cooking can be performed without breaking a long spaghetti.
[0008]
The container body includes a lower portion and an upper portion having a horizontal cross-sectional area larger than the horizontal cross-sectional area of the lower portion, and the lower portion and the upper portion can be connected to each other with a step. In such a configuration, since the lower portion is made small, it can be stably mounted on a small turntable. Further, when the article to be cooked is bar-shaped dry noodles, for example, spaghetti, it is effective to configure the step portion so that both ends thereof can be supported in a double-supported beam shape. When the spaghetti is supported in a doubly supported manner by the step, a space is formed below the spaghetti. In such a state, when water is put into the container body and heated in a microwave oven, convection eventually occurs in the water (hot water), but since the convection passes through the space below the spaghetti, the hot water flows into the upper part of the spaghetti. In addition, it is possible to cook the whole spaghetti evenly in contact with the lower surface portion.
[0009]
Further, it is preferable that a measurement hole for measuring dry noodles is provided in the lid. According to this configuration, the dry noodles can be weighed through the measurement holes, so that a predetermined amount of dry noodles can be obtained without using a separate measuring instrument or the like.
[0010]
BEST MODE FOR CARRYING OUT THE INVENTION
Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the drawings. In all the drawings, the same or corresponding portions are denoted by the same reference characters.
[0011]
FIG. 1 is a front view of a cooking container 10 according to the embodiment of the present invention, FIG. 2 is a left side view, and FIG. 3 is a plan view. As shown in FIGS. 1 to 3, the cooking container 10 according to the present embodiment includes a container body 12 and a lid 14, which will be described below. An inner container for draining hot water is not arranged inside the container body 12.
[0012]
The container body 12 and the lid 14 are made of a heat-resistant synthetic resin suitable for cooking, such as a polypropylene resin. Although the material is not particularly limited, a synthetic resin having low thermal conductivity is preferable so that the surface of the container does not become hot because the container 10 is touched by hand after cooking in a microwave oven as described later. Further, the container body 12 is preferably transparent or translucent so that the state during cooking and the amount of water can be visually recognized.
[0013]
The container body 12 is a container having a lower portion 16 and an upper portion 18 and having an open upper portion. In the present embodiment, the container body 12 has a substantially rectangular parallelepiped shape capable of distinguishing between a longitudinal direction and a lateral direction.
[0014]
The bottom of the lower portion 16 is substantially rectangular and has a longitudinal length W1 of about 20 cm. This is because the diameter of the turntable (excluding the raised portion at the outer edge), which is considered to be the smallest in a typical household microwave oven, is about 21 cm. The lower portion 16 has a first side wall 22 extending slightly outward and upward from the peripheral edge of the bottom 20.
[0015]
On the other hand, the upper portion 18 of the container main body 12 includes a second side wall portion 26 whose lower peripheral portion is connected to an upper peripheral portion of the first side wall portion 22 with a step portion 24. The horizontal cross-sectional area of the peripheral portion is larger than that of the lower portion 16, and the length W2 of the horizontal cross section in the longitudinal direction is about 26.5 cm. This dimension is required to accommodate a typical spaghetti having a length of about 24 to 25 cm without breaking, and the minimum size in a general household microwave oven having the smallest size (the smaller the depth or width). ). The reason why this dimension could be obtained is that, in the cooking container 10 according to the present embodiment, the inner container having the hot water draining function is not arranged inside the container main body 12.
[0016]
Note that the step portion 24 does not need to be formed over the entire circumference of the container body 12, and in the present embodiment, is formed only on each short side. Further, the step portion 24 on each short side has an upward flat surface portion, and both are at the same height position. Further, the length W3 of the step portion 24 is set to about 1.5 cm so that spaghetti of a general length can be placed in the state shown in FIG.
[0017]
As can be understood from FIG. 4 which is a partial cross-sectional view taken along the line IV-IV in FIG. 3, the upper edge of the second side wall portion 26 extends outward at substantially a right angle over the entire circumference and has a small step portion 28. Is formed. The outer edge of the step portion 28 rises upward to form a rising portion 30. The upper edge of the rising portion 30 extends outward to form a flange 32. The outer edge of the flange 32 bends downward and hangs down to form an outer edge 34 of the main body.
[0018]
Further, it is preferable to attach a measurement mark 35 on the outer surface of the container body 12 so that the amount of water to be put into the container body 12 can be measured.
[0019]
As shown in FIG. 3, the lid 14 of the cooking container 10 is substantially rectangular and has substantially the same shape as the upper edge of the container main body. On one short side of the lid 14, a plurality of elongated hot water holes 36 are provided in parallel with each other along the longitudinal direction of the lid 14. On the other short side, a measuring hole 38 having a diameter substantially the same as the diameter of a circular cross section when, for example, 100 g of spaghetti of about 1 serving is bundled is provided. The outer edge of the cover 14 rises upward over the entire circumference, and a rising portion 39 is formed. The upper edge of the rising portion 39 extends outward to form a flange portion 40, and the outer edge portion of the flange portion 40 hangs downward to form a lid outer edge portion 42. The convex portion 44 formed by the step portion 28, the rising portion 30, the flange portion 32, and the upper surface of the body outer edge portion 34 of the container body 12 is formed by the rising portion 39 of the lid 14, the flange portion 40, and the lower surface of the lid outer edge portion 42. The lid 14 is fitted to the formed convex portion 46 having an inverted U-shaped cross section, and the lid 14 can be attached to the container body 12. A semicircular knob 48 for easily removing the lid 14 attached to the container body 12 is provided at one corner of the lid 14.
[0020]
As can be understood from FIG. 3, the center of the flange 40 on both long sides of the lid 14 is widened, and the flanges 32 on both long sides of the container body 12 are correspondingly provided. The central part is also wide. As described later, this is to make it easier to hold the cooking container 10 by hand after cooking. In particular, a slip stopper 62 is provided on the surface of the same portion of the lid 14.
[0021]
Next, a case where 100 g of general spaghetti (about one serving) among commercially available spaghetti is cooked by the cooking container of the present embodiment will be described.
[0022]
First, 100 g of dried spaghetti is weighed using the weighing hole 38 provided in the lid 14. By using the measuring hole 38, it is possible to easily measure almost exactly one serving without using a separate measuring instrument.
[0023]
Next, as shown in FIG. 5, about 500 ml of water, some salt, and measured spaghetti 50 are put in the cooking container 10 according to the present embodiment. 500 ml of water can be easily obtained by using the mark 35 on the container body 12. As described above, the length in the longitudinal direction of the horizontal section at the step portion 24 of the container body 12 is W2 (about 26.5 cm), which is longer than the length of the spaghetti 50 of 24 to 25 cm. Therefore, the spaghetti 50 can be put into the cooking container 10 without breaking. Also, the length W3 of each of the step portions 24 is about 1.5 cm, and the longest dimension of the lower portion 16 of the container body 12 is (W2-2 × W3) about 23.5 cm. Is placed on the step portion 24. Since the cooking container 10 is a substantially rectangular parallelepiped container, when the spaghettis 50 are arranged in the same direction, the spaghettis 50 are substantially aligned, and even with 500 cc of water, the water level is high enough to boil the spaghettis 50. Therefore, the amount of water can be reduced, and the cooking time in the microwave oven can be shortened.
[0024]
Immediately after being put in water, the spaghetti 50 is still in a hard state, so when both ends are placed on the step portion 24, the spaghetti 50 is supported like a beam, and a space 52 is formed thereunder. In this state, the cooking container 10 is placed in a microwave without opening the lid.
[0025]
Since the bottom 20 of the container body 12 is about 20 cm, as shown in FIG. 5, even when the container body 12 is placed on the turntable 56 of a small microwave oven having a diameter of about 24 cm, the raised outer edge 58 of the turntable 56 can be used. Can be placed in the horizontal portion 60 of the surface of the turntable 56 without being lifted. Further, the maximum dimension W2 of the container body 12 is determined in consideration of the internal size of the minimum type microwave oven. For this reason, the cooking container 10 is stably arranged in the microwave oven, and there is no problem that the cooking container 10 is in contact with the inner surface of the refrigerator even when the turntable 56 rotates.
[0026]
In a microwave oven of about 500 watts, set to 13 minutes to start heating. When the water in the space 52 is heated, the water (hot water) descends along the inner wall surface of the container main body 12 and then changes its direction at the bottom portion 20 to generate a convection 54 upward. Since the spaghetti 50 is held like a doubly supported beam by the step portion 24, the convection flows from the lower side of the spaghetti 50 to the upper side. If the spaghetti 50 is in contact with the bottom of the container, the hot water passes only along the upper surface of the spaghetti 50, so that the hot water does not reach the lower part of the spaghetti and the core may remain, In the cooking container 10 according to the embodiment, the hot water comes into contact with the entire spaghetti 50, so that the hot water is uniformly boiled. Further, the spaghetti 50 becomes soft and deflects downward as the boiling time elapses, but the convection 54 lifts the spaghetti 50 and makes it difficult to adhere to the bottom 20. Further, the convection 54 passes between the spaghettis 50 and moves the spaghettis 50, so that the spaghettis 50 are less likely to stick to each other, and a stirring effect is obtained, so that the convections 54 are boiled more uniformly.
[0027]
After about 13 minutes have passed and the spaghetti 50 has been boiled, the lid 14 is attached to the container body 12 and the cooking container 10 is taken out of the microwave oven. In this case, since the lid 14 is attached to the cooking container 10, the steam does not reach the hand and is not hot. Further, in the present embodiment, the central portion on the long side of the upper edge portion of the cooking container 10 is wide, and the lid 14 is formed with a non-slip portion 62. Since the container 10 is made of a synthetic resin having low thermal conductivity, the user can take it out of the microwave oven while holding the container 10 firmly by hand.
[0028]
Next, the cooking container 10 is tilted by a sink and the hot water is discharged from the hot water drain hole 36. At this time, since the hot water draining hole 36 performs the same function as the conventional inner container (zaru), there is no need to prepare a separate zircon. In addition, since the lid 14 is provided with the anti-slip 62, the cooking container 10 does not slip down when the hot water is drained.
[0029]
After the hot water is drained, the sauce is put into the cooking container 10 and stirred. If the sauce is cold, it can be placed in a microwave and reheated. This eliminates the need to separately prepare cooking utensils such as a bowl and a frying pan for stirring the sauce.
[0030]
Also, by attaching the lid 14 to the container body 12 and shaking the lid as it is, the sauce can be entangled without using chopsticks or the like.
[0031]
When removing the lid 14 from the container main body 12, the lid 14 can be easily removed by pulling the lid 14 away from the container main body 12 with the knob portion 48.
[0032]
Furthermore, since the container main body 12 is compact, the spaghetti 50 can be set on a dining table while being kept in the container main body 12.
[0033]
Thus, the spaghetti can be boiled, drained, and entangled with the sauce in one container. Therefore, it is not necessary to prepare another container, and the labor of cooking the container can be omitted. Also, only one container needs to be washed.
[0034]
In addition, the cooking container 10 of the present invention is not limited to the illustrated example described above, and it is needless to say that various changes can be made without departing from the gist of the present invention.
[0035]
The shape of the cooking container 10 is preferably a substantially rectangular parallelepiped, but is not limited thereto, and may be a cylindrical shape, an elliptical cross section, or the like.
[0036]
Further, the cooking container 10 according to the present invention is particularly suitable for cooking spaghetti 50, but the cooking container 10 can also be used for cooking other dry noodles such as udon, buckwheat, somen, macaroni and vegetables.
[0037]
Further, the hot water draining hole 36 is not limited to one that is cut into an elongated shape, and may be one in which a plurality of small holes are provided. The diameter of the metering hole 38 is also not limited to the diameter of a circular cross section of a 100 gram bundle.
[0038]
【The invention's effect】
As described above, according to the present invention, it is possible to omit the inner container (zazaru) from the inside of the container body by giving the lid a hot water draining function. Thereby, while the inner volume of the container main body can be increased, the outer dimensions of the container main body can be reduced. Thus, even a long spaghetti can be cooked in a small microwave oven without breaking.
[0039]
Further, in the conventional cooking container, it was necessary to expose the hands to the steam when the inner container was pulled out of the hot water for draining, but in the case of the cooking container according to the present invention, the cooking was performed with the lid. Since the hot water can be drained with the container closed, the hands can be protected from steam and the safety is high.
[Brief description of the drawings]
FIG. 1 is a front view of a cooking container according to one embodiment of the present invention.
FIG. 2 is a side view showing the cooking container of FIG. 1;
FIG. 3 is a plan view of the cooking container of FIG. 1;
FIG. 4 is a partial cross-sectional view taken along the line IV-IV in FIG. 3;
FIG. 5 is a cross-sectional view taken along line VV of FIG. 3, showing a state in which a lid is removed and cooking is performed by a microwave oven.
[Explanation of symbols]
DESCRIPTION OF SYMBOLS 10 ... Cooking container, 12 ... Container main body, 14 ... Lid, 16 ... Lower part, 18 ... Upper part, 20 ... Bottom part, 22 ... 1st side wall part, 24 ... Step part, 26 ... 2nd side wall part, 36: hot water drain hole, 38: measuring hole.

Claims (1)

A cooking container for a microwave oven,
A cooking container comprising only a container body having an open upper part, and a lid detachably attached to the container body and having a drain hole formed therein.

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