JP2006043178A - Cooking pan - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a cooking pan which cooks rice without losing delicious components such as starch, water soluble polysaccharide, protein incorporated in a sticky liquid produced in a rice cooking. <P>SOLUTION: Vent holes are formed at the center part of an inner lid 7 placed inside of a pan body 1 and at proper places at both of the right and left side parts, and an outer lid 11 is placed at the opening part of the pan body. Thus, steam jetted from the side vent holes 9 and 9 of the inner lid is circulated through the inside of the pan body again from an inner vent hole 8 to circulate the steam. The whole of the inner lid placed inside of the pan is curved downward, vent holes are formed at the center part of the curved inner lid and at proper places at both of the right and left side parts, and an outer lid curved upward is placed at the opening part of the pan body. Thus, the steam jetted from the side vent holes of the inner lid is circulated through the inside of the pan body again from the inner vent hole to circulate the steam. <P>COPYRIGHT: (C)2006,JPO&NCIPI

Description

  The present invention relates to a cooking pan that is generally widely used.

  Conventionally, the present applicant has applied for various developments regarding cooking pots. For example, in the invention according to Japanese Patent Laid-Open No. 2003-135280, a pan is formed by laminating a stainless steel material on an outer surface portion, an aluminum material on an intermediate portion, and a stainless steel material or iron material on an inner surface portion. This is related to a pan with embossed protrusions, but this is because the ingredients are less likely to stick to the surface of the pan, and the cells on the surface of the ingredients are not destroyed, so the taste is easy to penetrate and the embossed valley is between the ingredients. Since it is replenished with water and oil, it prevents burning.

  However, for example, in the case of cooked rice, the steam during cooking does not go inside the pot body and does not go outside, and even if it goes out, it only escapes from the small hole in the pot lid, thus realizing the taste and stickiness of cooking rice It was difficult to do.

  Further, even if the techniques disclosed in the prior application regarding the invention related to the pan lid are examined, there are things such as JP-A-11-42165, JP-A-2000-116504, and JP-A-2003-210319. The object, structure and effect of the invention are outside the problem.

JP 2003-135280 A Japanese Patent Laid-Open No. 11-42165 JP 2000-116504 A Japanese Patent Laid-Open No. 2003-210319

  Then, this invention aims at providing the cooking pan which can be cooked, without letting out umami components, such as starch, water-soluble polysaccharide, and protein which the sticky liquid generated at the time of rice cooking contains It is.

  The present invention provides a through hole in a central portion and right and left side portions of the middle lid body placed inside the pot device body, and an outer lid body is placed in the opening of the pot device body, The steam circulated by returning the steam ejected from the side through-hole of the body to the inside of the pot device again from the middle through-hole.

  In the present invention, the entire inner lid body placed inside the pot body is bowl-shaped in the lower direction, and through holes are formed at appropriate positions in the center and right and left sides of the middle lid body having such a bowl shape. An outer lid body that is bowl-shaped in an upward direction is placed in the opening of the pot device body, and the steam ejected from the side through hole of the inner cover body is recirculated from the center hole to the inside of the pot device body. The circulation of

  In the present invention, the inner lid body and the outer lid body used in the pot device as described above are made of a glass material that can be visually recognized from the outside.

  The inside of the pot body is sealed so that steam during cooking does not dissipate to the outside and is circulated back to the cooked rice, so the taste of starch, water-soluble polysaccharides, proteins, etc., including sticky liquid generated during cooking It becomes possible to cook the cooked rice that has sufficiently absorbed the ingredients, and the time required for it is also short.

  When cooking in the main pot body, steam emanates from the side holes on the left and right sides of the inner lid body, which bounces off the inner side surface of the outer lid body and again from the through hole in the center of the inner lid body. Return to the cooked rice.

  In this way, inside the pot body during cooking in a sealed state, the steam in the cooked rice continuously performs the divergence-reflux circulation action by the inner lid body and the outer lid body. The cooked rice is cooked in a state that the rice is fully absorbed, and the rice cooked on the sticky rice is well-colored and delicious.

  The reason why the cooked rice is in such a state is that the pressure at the time of cooking is increased by using both the inner and outer lids, which increases the boiling point, so that starch and fiber are softened in a short time. .

  Reference numeral 1 denotes a pot device, which is composed of a laminated structure of a magnetic stainless steel material 2, an aluminum material 3, and a nonmagnetic stainless steel material 4 from the outer side to the inner side.

  Reference numeral 5 denotes an embossed surface formed on the entire inner side surface of the pot body 1.

  Reference numeral 6 denotes a step portion provided at an appropriate position on the upper side inside the pot device body 1, and a later-described middle lid body 7 is placed on this step portion.

  Reference numeral 7 denotes an inner lid body that has a generally bowl shape in the lower direction. A relatively large middle hole 8 is provided at the center of the inner lid body. The overall shape of the inner lid is not limited.

  Reference numerals 9 and 9 are side through holes provided at appropriate positions on the left and right side portions on the same line as the through hole 8 of the inner lid body 7, and the positions of the side through holes are close to the outer peripheral edge of the inner lid body. The diameter of the side through holes 9, 9 is slightly smaller than that of the middle through hole 8.

  Reference numeral 10 denotes a handle erected at the center of the inner lid body 7.

  Reference numeral 11 denotes an outer lid body placed on the opening of the pan 1, and the entire outer lid body is shaped like a bowl in the upper direction, and a handle 12 is provided at the center. The overall shape of the outer lid is not limited.

  The inner and outer lid bodies 7 and 11 are made of a relatively thick glass, so that the inside can be visually recognized from the outside.

The perspective view of each part which separated the whole Front view of the entire cross section Plan view of main parts

Explanation of symbols

DESCRIPTION OF SYMBOLS 1 Pan apparatus body 6 Step part 7 Middle lid body 8 Middle through-hole 9, 9 side through-hole 11 Outer lid body

Claims (3)

A through-hole is provided at appropriate positions in the center and left and right sides of the inner lid body placed inside the pot device body, an outer lid body is placed in the opening of the pot device body, and a side passage of the inner lid body is provided. A cooking pan characterized in that the steam ejected from the hole is recirculated from the through-hole to the inside of the pot body to circulate the steam. The entire inner lid body placed inside the pot body is bowl-shaped in the lower direction, and through holes are provided at appropriate positions in the center and left and right sides of the inner lid body having such a bowl shape. An outer lid body that is bowl-shaped in the upward direction is placed at the opening of the body, and the steam ejected from the side through hole of the inner lid body is returned to the inside of the pan apparatus body again from the middle through hole to circulate the steam. A cooking pot characterized by The cooking pan according to claim 1 or 2, wherein the inner lid body and the outer lid body are made of a material that allows the inside of the pot body to be visually recognized from the outside.

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