JP2006138558A - Cooking device - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a practical cooking device, which is used after being cooled in part or as a whole in a refrigerator, capable of freezing and cooking a favorite food material on a table and a cooking table. <P>SOLUTION: A container main body 1 of the cooking device is provided with a recessed part 2 for freezing and cooking the food material 9, a hollow part 3 in the container main body formed at a bottom part of the recessed part 2 and around a peripheral wall, a latent heat cooling storage medium 7 which is poured and kept in the hollow part 3 for enabling the food material 9 to be frozen, a heat insulating body 8 for covering the bottom part and a side surface part of the container main body 1, an opening part 5 for enabling the latent heat cooling storage medium 7 to be filled or discharged and a sealing means 6 for enabling the opening part 5 to be sealed. <P>COPYRIGHT: (C)2006,JPO&NCIPI

Description

  The present invention relates to a device for freezing or cooling food materials at a kitchen or a table.

Cooking devices that use gas, electricity, or wood to cook foods have been used in home kitchens and kitchens for kitchens for a long time, but appliances for freezing foods have not become widespread. In fact, there are few opportunities to enjoy food that has been frozen or cooled at home or in a restaurant, and the reality is that even the term temperature-reduction cooking, which is the opposite of heat cooking, is not heard. Although refrigerators are widespread, they are only a means for long-term storage of food ingredients or for cooling things. Although there is a potential need for freezing or cooling cooking ingredients etc., there are not enough products to spread to ordinary households, and frozen cooking while enjoying with your favorite ingredients at the kitchen or table is also a mass-produced product The fact is that there is no custom of enjoying a variety of homemade frozen dishes.

Ice cream and popsicles are sometimes made in science classes and special dishes at home, but very rarely. As a cooking method, ice, water, salt and the like are put in a container, and a bowl or the like is put in the ice water to freeze the food. This cooking has been avoided because the ice, water, and salt must be thrown away before and after cooking.

On the other hand, various toys that make ice cream by the above-mentioned cooking method for children are also on the market, but the operation of swinging the toy is difficult, the wrist is tired, the appearance is not visible, or only a small amount can be made, etc. It is not a substitute for being useful.

On the other hand, a cup with water and air sealed in a hollow portion has been commercialized (for example, see FIG. 5), but it is only a product that only cools a beverage such as beer that you do not want to dilute with ice. When water solidifies and becomes ice, it expands about 1.1 times. As a countermeasure against the pressure increase of the air layer due to expansion, a large amount of air is contained, and the food material cannot be cooled very much because of this air layer. There is also a problem that it takes a long time to freeze water due to its thick wall as a countermeasure against pressure in the container.

There are also ideas for household ice confectionery machines that use electricity (see, for example, Patent Document 1) and electric ice creamer devices that use cold storage units that are refrigerated in refrigerators. Considering it, it is difficult to spread widely to ordinary households. Although it is possible to divert the cool storage unit alone, there are many problems such as heat loss due to heat radiation outside the design specifications, frostbite prevention when touched by hand, and inefficiency that there is an air layer on the side of the beverage input part There is.

In the cooking dish patent (see Patent Document 2) in which a refrigerant chamber containing a refrigerant is provided at the bottom of the cooking dish (see Patent Document 2), a cooking dish that freezes food immediately before eating or a sherbet-like cooking dish has been devised. FIG. 6 which is a representative drawing of FIG. Although candidates for refrigerant agents are listed in this device, there are not enough considerations such as prevention of frostbite when touched by hand, expansion of refrigerant agents, and examples related to usability, and even to the level of practical use. It's not something you dig deeper.

As described above, conventional products and devices have limited use applications, are time-consuming before and after cooking, are useless to throw away, have poor cooling performance, have a complicated structure, and are expensive. It lacks a standing point of view and nothing practical enough to meet the potential needs of the user. For this reason, frozen foods can only be enjoyed in a form unilaterally provided by food manufacturers, regardless of individual preferences or the amount they want to eat.
Reality 3-24066 Actual Application No. 9-11723

The present invention has been made to solve the above-mentioned problems, and the object of the present invention is to use original ingredients at any time, from children to professional cooks, at the table, restaurant or kitchen. It is to provide a practical cooker that can make as many frozen dishes as you like.
Preferably, the present cooking device is utilized to provide a useful cooking device that can be used for promoting the foaming of cream when making a cake or for cooling a cooked food.

Use your cooking utensils out of the refrigerator with convenience, such as putting your favorite ingredients, freezing or cooling before eating and drinking, then washing the cooker and returning it to the refrigerator. To provide an easy-to-use cooker that is easy to freeze and has excellent cookware performance such as being able to freeze a desired amount of the object to be cooled at room temperature with a short cooling time, and having safety for the human body. Is an issue.

In order to achieve the above object, a cooker according to claim 1 of the present invention has a concave portion in which the cooking ingredients are put and frozen for cooking, the concave portion has a peripheral wall rising from the bottom with a predetermined curvature, a bottom portion of the concave portion, and A hollow portion in the vessel body formed around the peripheral wall, a latent heat regenerator material that is injected and held in the hollow portion so that the food can be frozen, and a heat insulator that covers the bottom and side portions of the vessel body. It is characterized by.

The sensible heat due to the phase change of the latent heat regenerator material solidified in the refrigerator, the sensible heat due to the temperature difference from the food, or the heat absorption when the sodium chloride aqueous solution is a latent heat regenerator material, The object to be cooled in contact with the recess can be frozen or cooled. The cavity in the container body formed around the bottom of the recess and the peripheral wall is filled with latent heat regenerator material, and has no air layer as in the conventional case, so that the refrigerating capacity is high.

When food is put into the recess of the main body, heat is taken away from the recess and the food freezes. Here, using food and utensils such as spoons, stirrers and rice paddles to scrape the frozen and stuck food in the recess, heat transfer is promoted and the whole food can be cooked efficiently.

Here, since the peripheral wall rises from the bottom of the recess with a predetermined curvature instead of a corner, the food material stuck to the recess can be efficiently scraped off. In addition, cooking utensils can be moved easily, and more air is drawn in and delicious ice cream is also made.

Part or whole of the container body is made of plastic, metal, glass, ceramics, special paper, plastic film, metal film, etc., has a cold resistance of at least −20 ° C., and can withstand repeated cooling between the freezer and room temperature Consists of materials. Moreover, in the product which considered the use which cools hot water, it becomes a material which satisfy | fills the conditions whose heat-resistant temperature is 100 degreeC or more.

In particular, the concave portion of the container body into which the food material is charged is required to be a material having safety for the human body. Glass, ceramics, and stainless steel have a track record in tableware. High-density polyethylene is a candidate for plastics, but the most suitable material is selected for each product in consideration of thermal conductivity, wear resistance, workability, material unit price, product purchase layer, and the like.

The specifications of household refrigerators are usually -18 ° C or lower, but when we examined the actual temperature in the freezer compartment of some companies, it was found that there were variations in performance from about -15 ° C to about -30 ° C. It was.

When beverage juice is poured into the recess of the vessel body, moisture begins to freeze at 0 ° C. and sherbet is formed. When ice cream material is added, it becomes creamy at -5 ° C. Since other general foods are frozen at -5 ° C, it is preferable that the latent heat regenerator material solidifies at -5 ° C or lower, but the latent heat regenerator material that solidifies at the lowest possible temperature is more suitable as a cooking device. Is advantageous.

When the latent heat regenerator material of the cooking device is, for example, a sodium chloride aqueous solution (saline solution), the temperature at which it solidifies in proportion to the concentration of sodium chloride is lowered and can be lowered to a maximum of −21.1 ° C. The concentration of sodium chloride falls to about -11 ° C at 15% by weight and to about -21 ° C at 23% by weight. In order to increase the refrigeration capacity of the cooker, it is originally desirable that the concentration of sodium chloride in the latent heat storage material at the time of product shipment is 23% by weight or more at which many refrigerators can solidify.

On the other hand, the cold storage material for latent heat regenerators on the market is designed to solidify even in refrigerators where the freezer temperature does not drop, and the fact is that the performance of refrigerators is not fully used. For example, an aqueous potassium chloride solution whose coagulation temperature is only lowered to about −11 ° C. is used.

The cooker according to claim 2 of the present invention is characterized by comprising an opening through which the latent heat regenerator material can be taken in and out of the cavity of the main body and a sealing means capable of sealing the opening. If the concentration is diluted with water and returned, the temperature for solidification can be raised in accordance with the performance of the refrigerator. Even if it is too thin or you replace the refrigerator, you can adjust the concentration using cheap salt in any household. Salt marketed in developed countries is said to have a purity of 99% or higher for sodium chloride.

The better the cooling performance of the cooker, which is solidified at a low temperature and cools, requires measures to prevent heat loss due to a large temperature difference from the atmosphere, to prevent water drops from sticking, and to prevent frostbite when holding the cooker for a long time by hand. In the present invention, a heat insulator that covers the bottom and side portions of the main body is provided. Depending on the specifications of the cooker, a small hole may be provided in the heat insulator or a part thereof may not be provided. In addition, in the case of touching the upper part of the vessel main body or a part of the concave portion with a hand for a long time, it is of course possible to use a heat insulator that covers the part.

It is advantageous for the heat conduction between the cool air and the latent heat storage material that the vessel body is as thin as possible. However, if it is thin, the strength of the container body will be reduced, and it will be necessary to devise a product design, such as reinforcing it into an uneven shape. On the other hand, in the case of the concavo-convex shape, the contact area with the cold air is increased, or even when a plurality of cookers are stacked, the cold air is circulated from the gaps, and the solidification of the latent heat regenerator material is promoted.

The cooker according to claim 3 of the present invention is characterized in that the heat insulator and the main body are detachable, so if the heat insulator that prevents heat loss in the room is put into the freezer compartment, the latent heat regenerator material can be removed. It can be quickly solidified. In addition, since the insulation body can also serve as the body of the container, such as the reinforcement of the container body and stability when placed on a table, the presence of the insulation body can further reduce the thickness of the container body, etc. The latent heat storage material will solidify faster.

Moreover, when the effective use of the limited space of a freezer compartment is considered, the merit which can remove an insulator from a cooking appliance and can make it small is large. When used outdoors, the cooling performance can be further enhanced by inserting dry ice or the like between the heat insulator and the vessel body.

The cooker according to claim 4 of the present invention is characterized by having a plurality of recesses in the vessel body, so that it can meet the potential needs to enjoy various frozen cooking using various ingredients at once. In addition, even when the same food is used, the area where the food comes into contact with the recess increases, so that the time for freezing the food can be shortened. Cooking can be made more enjoyable if the shape of the recess as viewed from above is made into a different shape such as a circle, square or heart shape.

The cooker according to claim 5 of the present invention is characterized in that at least a part of the vessel body is formed of a material capable of visually observing the phase change from the liquid to the solid of the latent heat regenerator material in the hollow portion. The solidification state of the latent heat regenerator material can be confirmed. Considering the difference in the conditions in the freezer compartment and the time required for solidification of the latent heat storage material, it is very convenient to visually confirm the solidification state.

Also, when using indoors, it is convenient to know how much food can be frozen and know how much food can be cooked with this food. When the vessel body is formed of a metal or an opaque material, it is obvious that the above-described effects can be obtained by providing windows in at least one place of the vessel body and forming the window with a material that allows visual observation of the phase change. In addition, water and salt of the latent heat regenerator material are solidified separately so as not to transmit light, but when returning to the liquid state, light is transmitted so that the state of phase change of the latent heat regenerator material can be identified. .

The cooker according to claim 6 of the present invention is characterized in that the vessel main body includes a partition portion which is at the boundary between the latent heat regenerator material and the outside air and expands and contracts according to the expansion and contraction of the phase change of the latent heat regenerator material. Therefore, when the latent heat regenerator material solidifies and expands, the air present in the container main body is driven out of the main body and the container main body is almost filled with the latent heat regenerator material. The conventional problems such as the cooling of the object to be cooled due to the presence of the air layer and the insufficient amount of latent heat storage material in the vessel are solved.

The cooker according to claim 7 of the present invention is characterized in that a heat conductive material having high thermal conductivity is provided in the cavity around the bottom of the recess and the peripheral wall, so that heat transfer in the cavity is accelerated and latent heat storage is performed. The phase change of the material is promoted. Considering that it has conventionally been necessary to solidify the latent heat regenerator material in the freezer compartment, the merit of providing the heat conducting material around both the bottom of the recess and the peripheral wall is great. In addition, there is an effect that the cooking time for the food is shortened.

A candidate for the heat conducting material is a metal material with good heat conductivity such as stainless steel, aluminum, or copper. Considering the environment such as salt water, depending on the material, an ultra-thin coating for salt water is required on the metal surface. As the shape of the heat conductive material, a coiled shape of a wire, a fin shape obtained by bending a sheet metal, or the like can be considered. Further, the heat conducting material may be formed of one long object or may be a form in which a plurality of short objects are dispersed.

The cooker according to claim 8 of the present invention includes a second cavity portion in the body of the lower portion of the recess and a lower portion of the cavity around the peripheral wall, the second cavity portion communicating with the cavity portion, and the second cavity portion also. Since the latent heat storage material is held, it is possible to make the container body of the concave portion into which the food is fed without reducing the amount of the latent heat storage material (without degrading the cooling performance) into a compact and pleasing shape.

Since the specific gravity of water is the largest at about 4 ° C, the latent heat storage material close to 4 ° C sinks down. In addition, since the specific gravity of the solidified latent heat regenerator is smaller than that of the liquid latent heat regenerator, the solidified latent heat regenerator floats away from the molten liquid latent heat regenerator, so the second cavity is provided below Is advantageous. In addition, heat transfer is further promoted by providing a heat conducting material that connects the two cavities.

As described above in detail, the practical cooking device according to the present invention makes it possible to easily make a unique frozen or cooled dish using a favorite food. Considering that familiar temperature reducing cookers have not been available, the role of the cooker of the present invention in the eating habits is great. It can also be diverted to other cooling applications, such as slowly cooling hot milk and other dishes to the human skin, and can be used as a handy container just like other dishes and utensils.

In addition, the configuration of the present invention described in detail can provide a cooking device having a freezing ability such that ice crystals grow instantaneously in a stainless steel concave portion of our prototype and a mysterious impression can be obtained. When the latent heat storage material filled around the bottom of the recess and the peripheral wall expands during solidification, the air inside the container body is released to the outside, so there is no wasted space in the container and a sufficient amount of food can be frozen and cooked it can.

After putting food into a cooker taken out of the refrigerator, cooling it with a cooking utensil, eating and drinking, washing the cooker and returning it to the refrigerator, etc., and freezing cooking using cooking utensils and dishes It is possible to provide an easy-to-use cooker that is easy to use, has a short time for cooling in a refrigerator, and has excellent cooker performance such that a desired amount of the object to be cooled can be frozen at room temperature. In addition, the appearance of new frozen dishes and new ways to enjoy food can be expected.

Embodiments for carrying out the present invention will be described in Embodiments 1 to 4.

FIG. 1 is a longitudinal sectional view showing a first embodiment of the present invention. The embodiment of the present invention will be described below with reference to FIG. 1 is a cooker's bowl body, which includes a bowl body recess 2, a bowl body cavity 3, a bowl body partition 4, a bowl body opening 5 through which the cavity 3 communicates with the atmosphere, and a sealing means 6. . The recess rises from the bottom to the peripheral wall with a predetermined curvature instead of a corner. The cavity 3 of the vessel body is filled with a latent heat regenerator material 7, which solidifies in the freezer compartment of the refrigerator and expands about 1.1 times.

When the latent heat storage material 7 expands, the partition 4 of the container body extends and spreads downward to move to the position of the two-dot chain line. The partition part 4 may be a wrinkled non-elastic body or elastic body or a tight elastic body. In the embodiment, it is an integral structure with the vessel body 1, but it may be a partition portion 4 configured to attach another member such as silicon rubber, metal foil, or plastic film.

The heat insulator 8 that encloses the cooker body plays a role of preventing water droplets from adhering to the cooker, reducing heat loss to the atmosphere, reinforcing the cooker body, and preventing frostbite of the hands. When the main body 1 is placed in the freezer compartment, the latent heat regenerator material 7 can be solidified faster if the heat insulator 8 is removed. The material of the heat insulator 8 is, for example, plastic, and the heat insulation effect is enhanced if an air layer is provided in the gap with the main body.

The latent heat regenerator material 7 of the embodiment is an aqueous solution in which sodium chloride is sufficiently dissolved at low cost and is solidified at about -21 ° C. When the food material 9 is put into the recess 2 of the vessel body, the heat of the latent heat storage material 7 is removed from the recess 2 made of stainless steel by the melting heat, sensible heat or melting heat, and the food material portion 10 is frozen. Here, by using the tableware and cooking utensils such as a lever and a spoon to scrape the food part 10, the food 9 in the food part 11 comes into contact with the recess 2 and heat transfer is promoted. In addition, delicious ice cream is made by stirring the air.

If the temperature of the freezer compartment is high and the latent heat storage material 7 does not solidify, the sealing means 6 is opened, the latent heat storage material 7 is taken out from the opening 5, and the sodium chloride concentration is diluted with water according to the freezer capacity, The latent heat regenerator material 7 can be solidified even in a refrigerator having a high temperature in the freezer compartment. In the embodiment, the opening 5 is provided in the upper part of the main body, but it may be provided on the side or the bottom. The latent heat storage material 7 may be an aqueous salt solution for food and can be solidified at −5 ° C. or lower.

In the embodiment, the container main body 1 is a plastic material that allows visual observation of the phase change of the latent heat storage material 7 in the container main body 1, and the solidification state in the freezer compartment and the remaining freezing capacity in the room can be confirmed from the side. It can be enjoyed by the eyes if it is added to the latent heat regenerator material 7 or a decoration is added to the cavity 3.

FIG. 2 is a longitudinal sectional view showing a second embodiment of the present invention. The embodiment of the present invention will be described below with reference to FIG. The vessel main body 1 and the recess 2 are integrated, and the vessel main body 1 is provided with a plurality of recesses 2. Further, since the heat conducting material 12 is provided in the cavity 3 around the bottom of the recess 2 and the peripheral wall, the heat conduction 12 promotes heat conduction between the latent heat regenerators 7 in the cavity 3.

The main body 1 is formed into an uneven shape to improve heat conduction and strength. In particular, in the case of plastic, since it is inferior in heat conductivity and strength as compared with metal, it is preferable to have an uneven shape for thinning. In the embodiment, the heat insulator 8 is provided with a handle 13 that is cooked by hand. Although the handle 13 may be provided on the side of the main unit 1, the heat insulator 8 is preferably provided in consideration of the narrow space of the freezer compartment. When the latent heat regenerator material 7 expands, the partition part 4 extends and spreads downward to move to the position of the two-dot chain line, so that the latent heat regenerator material 7 occupies most of the interior of the container body 1.

FIG. 3 is a longitudinal sectional view showing a third embodiment of the present invention. The embodiment of the present invention will be described below with reference to FIG. Since the bowl body 1 has the shape of a bowl for cooking utensils, it is a bowl that is easy to cook. The latent heat storage material 7 and the air layer 14 in the cavity are separated by a partition member 15 in the cavity 3 of the main body 1. When the latent heat regenerator material 7 is solidified and expanded, the partition member 15 extends to the two-dot chain line, and the air in the air layer 14 in the hollow portion is released to the atmosphere from the atmosphere opening 16 of the main body.

In the case of a cooker having a bowl shape, the inside of the recess 2 may be grabbed and cooked, so the heat insulator 8 covers a part of the inside of the recess 2. In order to make the main body 1 and the heat insulator 8 detachable, for example, a configuration may be adopted in which a part of the heat insulator 8 is rotated in the direction of the arrow and moved to the position of the two-dot chain line.

FIG. 4 is a longitudinal sectional view showing a fourth embodiment of the present invention. The embodiment of the present invention will be described below with reference to FIG. This is an embodiment in which a second cavity portion 18 is provided at a position below the side surface of the concave portion 2 and the bottom cavity portion 17 to hold the latent heat storage material. The partition member 15 and the container body 1 are fitted and detachable. When the latent heat regenerator material 7 is solidified and expanded, the upper portion of the partition member portion 15 is bent so as to be bent down to a two-dot chain line.

This is an embodiment in which the thicknesses of the food material input portion of the concave portion 2 of the vessel main body and the outer peripheral portion of the second cavity portion 16 are reduced in order to improve heat conduction. The heat insulator 8 functions as a part of the vessel as well as preventing heat dissipation from the outer peripheral portion of the second cavity portion 16. In terms of appearance, the outer peripheral portion of the upper part of the vessel body that is not covered with the heat insulator 8 is thickened to increase the heat insulation effect.

It is a longitudinal cross-sectional view which shows 1st Example of this invention. It is a longitudinal cross-sectional view which shows 2nd Example of this invention. It is a longitudinal cross-sectional view which shows 3rd Example of this invention. It is a longitudinal cross-sectional view which shows 4th Example of this invention. It is a longitudinal cross-sectional view of the water containing cup of a prior art example. It is a representative drawing of patent document 2 of a prior art example.

Explanation of symbols

DESCRIPTION OF SYMBOLS 1 Unit body 2 Recessed part of unit body 3 Cavity part of unit body 4 Partition part of unit body 5 Opening part of unit body 6 Sealing means 7 Latent heat storage material 8 Heat insulator 9 Food material 10 Food material part 11 Food material part 12 Heat conduction material 13 Handle DESCRIPTION OF SYMBOLS 14 Air layer of hollow part 15 Partition member 16 Air | atmosphere opening part of a container main body 17 Side surface of a recessed part, and the cavity part of a bottom part 18 2nd cavity part of a container main body 19 Water 20 Air 21 Cooking dish 22 Refrigerant chamber 23 Refrigerant agent

Claims (8)

In the cooker that has a recess in the vessel body and freezes the cooked food put in the recess, the recess has a peripheral wall that rises with a predetermined curvature from the bottom, and the bottom formed around the bottom and the peripheral wall of the recess It comprises a cavity in the vessel body, a latent heat regenerator material that is injected and held in the cavity to enable the food to be frozen, and a heat insulator that covers the bottom and side portions of the vessel body. Cooking device The cooking device according to claim 1, further comprising: an opening that allows a latent heat storage material to be taken in and out of a hollow portion of the vessel body; and a sealing means that enables the opening to be sealed. The cooker according to claim 1 or 2, wherein the heat insulator and the main body are detachable. The cooker according to any one of claims 1 to 3, wherein the cooker body has a plurality of recesses. The cooker according to any one of claims 1 to 4, wherein at least a part of the cooker body is formed of a material that allows the phase change of the latent heat storage material in the cavity to be visually observed. The cooking device according to any one of claims 1 to 5, wherein a partition portion that expands and contracts in accordance with a phase change of the latent heat storage material is provided in the container body at a boundary between the latent heat storage material and outside air. The cooker according to any one of claims 1 to 6, wherein a heat conductive material is provided in the cavity around the bottom of the recess and the peripheral wall. The cavity part of Claim 2 which leads to this cavity part in the lower position of the cavity part around the bottom part and peripheral wall of a recessed part was equipped in the container main body, and the latent heat cool storage material was hold | maintained also in the cavity part of Claim 2 A cooking device according to any one of claims 1 to 7.

Images