JP2005073983A - Cooking pan - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To omit a washing step of a thick pan in a cooking pan where cooking with oil etc. with a lid can be carried out. <P>SOLUTION: The cooking pan consists of: a thick outer pan; an inner pan consisting of a flexible and thermoplastic aluminum foil which is inserted from the lid receiving part of the outer pan to a trunk part with tight adhesion; a doughnut-shaped drainage ring covering the upper side of the inner pan; and a lid placed on the drainage ring for covering the upper side of the outer pan. <P>COPYRIGHT: (C)2005,JPO&NCIPI

Description

The present invention relates to a cooking pan that enables oil cooking or the like with a lid.

The present inventor has proposed a donut-shaped water receiving ring that extends over the upper part of the pan body (Japanese Patent No. 1929192). When this pan with a ring is used, oil such as fried chicken and tempura with a lid is used. Enables cooking, requires less amount of oil to use for a single cooking, deeply fried and tastes good, cook does not get intoxicated by the smell of oil, prevents oil from splashing and does not stain the surroundings, oil It has various advantages such as being difficult for fire to enter.

In this case, since the temperature at the bottom of the pan needs to be leveled as much as possible, a thick pan made of aluminum or stainless steel is used as the pan. For this reason, the weight becomes heavy, making it difficult to carry and clean after use. In particular, it is hard work for the elderly, and this is why the use of pots with broken rings is urged. So, if you put a thin-walled inner pot made of metal foil, etc. in the pan and cook oil in this inner pot, and after cooking, if you want to abandon this inner pot or wash only the inner pot, ) Is unnecessary.

However, to make this possible, the inner pot cannot be broken when it is inserted into the outer pot or when cooking. When the inner pot is broken, oil leaks between the inner pot and the outer pot, and burns to the bottom of the outer pot, requiring more troublesome cleaning. Also, the inner pot must follow the shape of the outer pot. If this is not possible, a space will be created between the inner pot and the outer pot, and this space will inhibit heat conduction, making the inner pot suitable for oil cooking. Does not rise to temperature (160-180 ° C). Also, cooking oil and water enter between the outer pot and the inner pot, and the outer pot is soiled and takes time to clean. In addition, the inner pan must become more flexible as the temperature increases (thermal flexibility), otherwise the entire surface will not adhere to the bottom of the outer pan, and the temperature will increase. It becomes an obstacle.

The solution to the former is to increase the thickness of the inner pot, but the greater the thickness, the lower the flexibility and the less the shape of the outer pot. Furthermore, the required thermal flexibility cannot be ensured with a general metal foil. This invention solves such a subject, selects the material which is rich in flexibility and thermal flexibility as an inner pot, and solves this subject.

Under the above problems, the present invention has a thick outer pot described in claim 1 and flexibility and thermal flexibility that are inserted in close contact from the lid receiving portion to the trunk portion of the outer pan. Provided is a cooking pan comprising an inner pot of aluminum foil, a doughnut-shaped draining ring that covers the upper part of the inner pot, and a lid that is placed on the draining ring and covers the upper part of the outer pot. . In this, the material of the inner pot is preferably an annealed aluminum foil having a thickness of 50 to 150 μm described in claim 2.

According to this, the inner pot can be made to follow the shape of the outer pot without being broken by its flexibility, and even if oil is immersed in this, the inner pot is not broken and leaks outside. Moreover, since it adheres to an outer pan by heat flexibility, it rises to a temperature suitable for oil cooking. Therefore, after cooking, only the inner pot needs to be abandoned. Furthermore, even if it wash | cleans, it is only necessary to wash | clean only an inner pot, and washing | cleaning of an outer pot is unnecessary. In addition, since aluminum foil is used as the inner pot, it is inexpensive, and even if it is used disposable, it is not so economical.

In this case, if an annealed aluminum foil with a thickness of 50 to 150 μm is used, it can be made flexible with sufficient strength. Can adhere to the bottom. And since the water receiving ring is combined with this, the evaporated water does not recirculate into the inner pot, so that the life of the inner pot is extended and the food is crisp and tasty.

Hereinafter, embodiments of the present invention will be described with reference to the drawings. FIG. 1 is a sectional side view of each cooking pot according to an embodiment of the present invention, FIG. 2 is a sectional side view in which the elements are combined, and FIG. 3 is a plan view of the cooking pan. The outer pot 1, the inner pot 2 inserted into the outer pot, the water receiving ring 3 placed over the inner pot 2, and the inner pot 2 mounted on the water receiving ring 3 It consists of a lid 4 that covers the top.

The outer pot 1 includes a body portion 1a that forms a side portion from the bottom, and a lid receiving portion 1b that projects outward from the upper end of the body portion 1a. It is made of a thick material such as a material coated with fluorine resin or a thick aluminum body. This is because in oil dishes, the temperature distribution at the bottom of the body 1a needs to be leveled, and if the temperature is locally high, the overall temperature will not rise and will burn. One or two grips 5 are provided on the side surface of the body portion 1a, but there are some that are not provided.

The inner pot 2 is inserted into the body portion 1a of the outer pot 1, but at the time of this insertion, the inner pot 2 is preferably along the inner periphery of the body portion 1a. If there is a gap between the body portion 1a of the outer pot 1, heat applied to the outer pot 1 is not transmitted to the inner pot 2, and oil or water enters between them. For this purpose, a flexible thin-walled one is preferable, but of course, it must be heat-resistant.

An aluminum foil is most suitable for this, and when it is pressed against the inner surface of the trunk portion 1a by hand or the like, it will conform to its shape. In addition, the price is low and it can be disposable. In this case, the thickness of the aluminum foil is preferably about 50 to 150 μm. If the thickness is less than 50 μm, the strength is weak and holes or the like are easily formed. If the thickness exceeds 150 μm, the flexibility is inferior and the price increases, but of course, the range should not be exceeded. Not that.

In this case, the annealed aluminum foil is suitable. This is because when annealed, there is plasticity that maintains its shape when deformed. In addition, when heated to a high temperature in a short time, it has a softening property (thermal flexibility), and it comes into close contact with the bottom of the body portion 1a of the outer pot 1 (the gap between the inner pot 2 and the outer pot 1 is eliminated, Does not reduce conductivity). Therefore, the inner pot 2 made of aluminum foil is formed in a cup shape in advance according to the dimensions of the body portion 1a of the outer pot 1 (drawing can be performed by hot pressing at about 150 ° C.) If it inserts in the part 1a and presses against the inner surface by hand etc., it will deform | transform and will follow the inner surface shape of the trunk | drum 1a. At this time, the upper part of the inner pot 2 is pressed against the lid receiving part 1b of the outer pot, and the edge part 2b is set along this part. Therefore, it is necessary to ensure the length of the body 2a of the inner pot 2 so that the edge 2b can be removed.

The water receiving ring 3 includes a flange portion 3a placed on the edge portion 2b of the inner pot 2, and a ring protruding from the inner periphery of the flange portion 3a to the inside of the body portion 2a of the inner pot 2 and projecting toward the center side. It consists of part 3b and is made of stainless steel or the like. In this case, the inner peripheral side of the ring portion 3b is formed with a slight upward slope toward the center side. This is to prevent the water accumulated on this from falling into the body 2a of the inner pot 2. In addition, a handle 6 that does not interfere with the attachment / detachment of the lid 4 is also attached to the flange portion 3a.

FIG. 4 is a partial cross-sectional view of the cooking pan equipped with the water receiving ring 3, but the flange portion 3a of the water receiving ring 3 contacts the edge 2b of the inner pan 2 in a narrow range on the outer peripheral side, The remaining portion and the portion covering the ring portion 3b are separated from the edge portion 2b and the body portion 2a. If it carries out like this, since the heat | fever of the outer pot 1 will be interrupted | blocked by the spaced apart part and will not be transmitted directly to the water receiving ring 3, the ring part 3b etc. will not become so hot. The advantage of not reaching this high temperature will be described later. In addition, the insertion of the inner pot 2 becomes easy because the edge part 2b and the trunk | drum 2a are spaced apart.

In addition, it is preferable that a hole 7 is formed in a part of the ring portion 3b and a water receiving box 8 is provided below. In this case, it is preferable that the lower end of the water receiving box 8 be as close as possible to the bottom of the body portion 2 a of the inner pot 2. This is because the volume can be increased and the temperature becomes close to the fire source. In addition, although illustration is abbreviate | omitted, in the thing of the shape where the downward direction of the trunk | drum 2a is narrowed, the water receiving box 8 is also inclined to the center side according to this.

The water receiving box 8 guides water that has fallen to the ring portion 3b from the hole 7 and accumulates it inside to re-evaporate it. In this sense, the ring portion 3b is preferably formed in a downward slope toward the hole 7. By providing the water receiving box 8, it is possible to eliminate the risk that water will accumulate in the ring portion 3b and drop into the trunk portion 2a, and evaporative noise can be reduced.

The lid 4 has a ball-shaped heat-resistant transparent glass 9 disposed at the center, and the periphery thereof is fitted and held by a ring body 10 such as stainless steel. At this time, a sealing material 11 is interposed between the transparent glass 9 and the ring body 10 so that sealing is achieved between them. Thereby, the inside of the trunk | drum 2a of the inner pot 2 can be seen through through the transparent glass 9. FIG.

The lid 4 is provided with a handle 12 that bridges the transparent glass 9. That is, both ends of the handle 12 are fixed to the ring body 10 by welding or the like. The handle 12 is cross-linked with an interval that allows at least a hand to enter the transparent glass 9. Although various shapes of the handle 12 are conceivable, as shown in FIG. 1 and the like, it is preferable that at least a part of the handle 12 is composed of two metal bars having the same height. This is because a certain amount of space can be secured and it is easy to grasp, and the weight can be reduced, and the inside can be visually recognized from between the bars.

The lid 4 needs to fit into the inner pot 2 exactly. Therefore, the outer dimension of the ring body 10 of the lid 4 is adjusted to the outer dimension of the water receiving ring 3 (the outer dimension of the flange portion 3a of the water receiving ring 3 is adjusted to the outer dimension of the edge 2b of the inner pot 2). 5), the flange portion 3a of the water receiving ring 3 is brought into full contact with the edge portion 2b of the inner pot 2 and lowered away from the body portion 2a. The ring portion 3b is formed, and what is shown in the cross-sectional view of the main part in FIG. 6 is obtained by matching the outer dimension of the ring body 10 with the outer dimension of the edge 2b of the inner pot 2. Or something like this.

In the case of cooking an oil dish such as tempura or fried chicken using the above cooking pot, first, the inner pot 2 is inserted into the body part 1a of the outer pot 1, and the body part 2a is inserted into the outer pot by hand or the like. It pushes so that it may follow along the inner periphery of the 1 trunk | drum 1a, and it makes it as little as possible that a clearance gap exists between both. At this time, the edge portion 2b of the inner pot 2 is also pressed so as to be in close contact with the lid receiving portion 1b of the outer pot 1. Next, the draining ring 3 is attached. Then, the cooking pot is slightly cooked and oil is poured when the temperature reaches a certain level. When the temperature of the oil rises, the ingredients are put therein and the lid 14 is put on and heated. At this time, it is a condition that the edge 2b of the inner pot 2 protrudes outward from at least the edge 3a of the water receiving ring 3 and the ring body 9 of the lid 4.

And if the side which touches the inner pot 2 of a foodstuff becomes light-colored, the lid | cover 4 is removed, a foodstuff is turned over, the lid | cover 4 is covered again, and it cooks. During this time, it is a feature that the water receiving ring 3 is attached, but even if the water receiving ring 3 having such a shape exists, it does not disturb cooking. By the way, the amount of oil used at this time may be small, and a depth of about 1 cm is sufficient. This is because the oil can be cooked with the lid 4, so that even a small amount of oil can sufficiently rotate on the food.

During cooking, when the temperature of the oil rises, the moisture in the ingredients and oil evaporates and adheres to the back surface of the lid 4, which sequentially flows down to the outer periphery. The evaporated water that has flowed down to the outer periphery falls onto the ring portion 3 b of the water receiving ring 3 and does not fall into the inner pot 2. In order to reliably drop the evaporated water onto the ring portion 3b, it is desirable to provide the lower protrusion 13 in an annular shape on the ring body 10 of the lid 4 above the ring portion 3b.

The water dropped on the ring portion 3b evaporates again because the ring portion 3b is exposed to a high temperature, and a part thereof is the edge portion 2b of the inner pot 2 and the flange portion 3a of the draining ring 3 or the ring body. Go out from the mating surface with 10 (where a water seal is formed). At this time, by separating at least the ring portion 3b of the water receiving ring 3 from the body portion 2a of the inner pot 2, the ring portion 3b and the like does not become so hot, so when the water falls There is also an advantage that (a sound that instantly evaporates) does not occur.

In this case, since the water receiving box 8 described above causes the water that has fallen to the ring portion 3b to further fall into this box 7, it is not allowed to drop into the trunk portion 2a of the inner pot 2. Of course, the water receiving box 7 is soaked in the oil below that it is very hot, thus further evaporating. In this way, the evaporated water goes out from the inner pot 2, but at least it is not allowed to fall into the body 2a, so that oil cooking with the lid 4 is possible. It is. In addition, the fact that moisture does not flow back to the inner pot 2 prevents damage to the inner pot 2 and prolongs the service life. In this case, by making the lid 4 transparent, this state can be visually recognized, and a further sense of security is given.

When cooking is completed, a small amount of oil remains in the inner pot 2, but this may be used as it is for the next cooking. There is nothing to do). At this time, the inner pot 2 is composed of a thin aluminum foil or the like, but can be used repeatedly until it is damaged (the thicker the thickness, the stronger the tendency). By the way, if the inner pot 2 is damaged, the oil inside leaks out to the outer pot 1 side and soils it, or burns it again after cooking. Even in this case, if the inner pot 2 is made of aluminum foil, it is inexpensive and is not so economical. After cooking, only the inner pot 2 may be taken out and cleaned, but the inner pot 2 is still lightweight so that the cleaning work is not difficult and the heavy outer pot 1 does not need to be cleaned. It is.

The above is a description of so-called deep-fried food cooking that uses a large amount of oil, but the combination of inner pot and water-receiving ring is used for cooking all other boiled foods, steamed foods, cooked foods, and fried foods. And useful. Even in this case, water adheres to the back of the lid during cooking, but it does not drop into the food, so it keeps a dry state and ensures good taste.

In addition, the inner pot may be made of a thin stainless steel plate. According to this, since there is not so much deformability, the outer diameter of the barrel is molded in advance to match the inner diameter of the barrel of the outer pan, but it has strength and can be used repeatedly. It will be tolerable. Further, it may be a heat-resistant paper that does not have oil infiltration, or may be a resin as long as it can withstand high temperatures.

It is the cross-sectional side view which made each element of the cooking pan which shows an example of this invention separately. It is a cross-sectional side view which combined each element of the cooking pan which shows an example of this invention. It is a top view of the cooking pot which shows an example of this invention. It is sectional drawing of the principal part of the cooking pan which shows an example of this invention. It is sectional drawing of the principal part of the cooking pan which shows an example of this invention. It is sectional drawing of the principal part of the cooking pan which shows an example of this invention.

Explanation of symbols

1 outer pot 2 inner pot 3 drainer ring 4 lid

Claims (3)

The outer pot made of thick wall, the inner pot of aluminum foil having flexibility and thermal flexibility inserted closely from the lid receiving part to the trunk part of the outer pot, and the donut shape covering the upper part of the inner pot A cooking pan comprising a draining ring and a lid that is placed on the draining ring and covers an upper portion of the outer pan. The cooking pot according to claim 1, wherein the inner pot is an annealed aluminum foil having a thickness of 50 to 150 µm. The cooking pan according to claim 1 or 2, wherein a hole is formed at a suitable position of the draining ring, and a water receiving box is provided below the hole in the inner pot.

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