JP2006320696A - Separately cooking vessel for pot - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a cooking vessel capable of separating the inside of a single pot into two cooking regions, maintaining a temperature of a soup inside one region at about 70-80°C and restraining generation of a minute movement and a soft sound of the vessel. <P>SOLUTION: Providing one end of a cylindrical body with the bottom and providing the outside bottom with two or more leg parts generate a gap between the bottom of the cylindrical body and the inner bottom of the pot on which the vessel is placed. The vessel and the pot are appropriately filled with a liquid such as the soup. Heating the pot filled with the liquid heats the vessel through the liquid, maintaining the temperature at about 70-80°C during cooking and not being affected by a heating power applied to the pot. Because bubbles resulting from an increase in temperature of the liquid inside the pot escape upward from the gap, generation of the minute movement and the soft sound of the vessel is restrained. Given three of the leg parts, even the pot having the inner bottom curved is brought into contact with three positions, thereby further improving stability and functionality. <P>COPYRIGHT: (C)2007,JPO&INPIT

Description

  The present invention is capable of cooking two types of ingredients that are different in cooking conditions and preferably cooked separately, by simply placing them on a typical ready-made pan used for boiled cooking, This relates to a container for divided cooking.

  When cooking shabu-shabu, etc. in a typical ready-made pan where the cooking area is not divided, the meat and vegetables etc. must be cooked together, so the ak from the meat is mixed with the soup and adheres to the vegetables etc. There was a drawback that the taste of the miso cooked with soy sauce after eating the ingredients was lost. Furthermore, since pork and beef become too hard when heat is applied and the taste and texture are impaired, it is preferable to cook for a short time with hot water of about 70 to 80 degrees Celsius. (This is also pointed out by chef Yoshihiro Murata in the NHK TV “Kyo no Cooking” September 5, 2000 program) However, the temperature of the soup is too high for a typical ready-made pan. In addition, there was a drawback that the sweetness and umami of pork and beef could not be fully extracted.

  In addition, in the case of a pan that has a partition in the pan itself and is divided into multiple areas, the temperature of the soup is too high and only one area can not be used. In addition, there are disadvantages such as that it takes time to clean after use, and the partition is fixed, so that the soup on which the ax comes out cannot be properly replaced during cooking.

  Further, in the case of the detachable divided cooking utensil presented in JP-A-10-165312, the purpose is to make the temperature of the soup inside the utensil higher than the temperature of the soup in the outside pan. It was. In addition, since the outer bottom surface of the appliance and the inner bottom surface of the pan are in close contact with each other, there is a possibility that the appliance may finely move and emit a fine sound due to the generation of bubbles accompanying the rise in soup temperature.

The problem to be solved by the invention is that when cooking such as shabu-shabu, first of all, the soup in the pan body is at a temperature of about 90 degrees Celsius and the soup in the divided cooking container is made of sliced pork or beef It can be maintained at a temperature of about 70 to 80 degrees Celsius, which can bring out the sweetness and umami best, without any special firepower adjustment, and secondly, the ak from the meat diffuses in the soup of the pan body. Third, even if air bubbles are generated due to the temperature rise of the pan soup, suppress the occurrence of fine movement and sound of the container. It can be replaced as appropriate.
The present invention provides an attachment that can solve these problems by dividing the inside of the pan into two cooking areas simply by placing it on a typical ready-made pan.

  By providing two or more leg portions on the outer bottom surface of the container, a gap is formed between the inner bottom surface of a general ready-made pan on which it is placed.

  By providing such a gap, even if the temperature of the soup of the pan body rises and bubbles are generated, it escapes from this gap to the upper layer, and the occurrence of fine movement and fine noise of the container can be suppressed. At the same time, the soup in the container becomes hot water, reaches a temperature of about 70 to 80 degrees Celsius, and this temperature is maintained without being greatly affected by the heating power applied to the pan during cooking.

BEST MODE FOR CARRYING OUT THE INVENTION

実験結果に見られるとおり、親鍋が沸騰してから約２分後に子鍋が最高水温約摂氏８３度に達した。火を止めると親鍋の水温の低下に伴って子鍋の水温も低下するが、親鍋による湯煎状態にあるため、その低下速度はゆるやかであり７分後でも約摂氏７４度であった。通常、火を止めることは稀であり、一度沸騰した後の調理中の火力は中火または弱火であると考えられる。従ってその間、薄切り肉を投入しても子鍋中のつゆの温度は約摂氏７０度〜８０度程度が維持される。
また、材質は、磁器、ガラス、ステンレス等の金属を使用できるが、子鍋のつゆの温度を約摂氏７０度〜８０度程度に維持するには熱伝導性の低い磁器、ガラスが好ましく、製作の容易性、食器としての質感も考慮すると磁器が最も好ましい。厚みは温度制御性より２〜３ｍｍが好ましい。The divided cooking container according to the present invention has a sufficient volume to boil meat, and at the same time has a size and shape that does not prevent cooking because it is placed on a ready-made pan and can be easily washed after use. is required. Since the smaller contact portion between the two or more leg portions and the inner bottom surface of the ready-made pan can prevent fine movement, the shape of the leg portion is appropriately a protrusion. Also, chopsticks and the like are easier to operate if the opening is slightly opened outward. The number of legs is two or more, but 3 to 5 are preferable from the viewpoint of stability, temperature controllability, and ease of bubble removal, and most preferably even a curved inner bottom pan can always come into contact with it. There are three places. The shape may be conical, pyramidal, or cylindrical, and the dimensions are 1 to 6 mm in height, preferably 2 to 3 mm, and the length of the contact surface with the outer bottom surface is in the range of 3 to 20 mm. The length of the contact portion with the bottom surface is in the range of 1 to 3 mm.
These points will be described with reference to the drawings. FIG. 1 is a front view of a divided cooking container (hereinafter referred to as “child pot”) according to the present invention in a case where three legs are formed in a conical shape, and a is a leg. FIG. 2 is a plan view seen from below. It is desirable that the leg part a is as close to the outer edge as possible and arranged at the position of an equilateral triangle. FIG. 3 is a cross-sectional view of a child pan placed on a typical ready-made pan (hereinafter referred to as “parent pan”. The figure is a size 8 having a maximum inner diameter of about 225 mm and a depth of about 83 mm from the edge to the inner bottom surface). , A is a leg. Referring to the embodiment of FIG. 3, the diameter of the center portion of the casserole is about one third (about 75 mm) of the diameter A of the casserole so as not to hinder the movement of the small coconut used for cooking the casserole. To. The lower part bulges in a curved shape toward the outside. This is because, firstly, the volume of the casserole is increased, secondly, the efficiency of the hot water roasting is not reduced even if the simmering soup is reduced, and thirdly, the inner surface and the inner bottom surface are curved. The purpose is to facilitate cleaning. The height B is about the same as the depth of the parent pot, and the height of the leg portion a, that is, the gap C between the outer bottom surface of the child pot and the inner bottom surface of the parent pot is about 2 mm. Further, the length of the contact surface with the parent pot is 1 mm.
Next, the experimental results are shown under conditions where the amount of water in the parent pot is 1500 cc, the amount of water in the child pot is 200 cc, the room temperature is 20 degrees Celsius, the heating power is the medium temperature of the propane gas stove, and the lid is not covered. (Units are minutes, temperatures are degrees Celsius)

As can be seen in the experimental results, about 2 minutes after the parent pot boiled, the child pot reached a maximum water temperature of about 83 degrees Celsius. When the fire was stopped, the water temperature in the child pot also decreased with the decrease in the water temperature in the parent pot, but because of the hot water roasted state in the parent pot, the rate of decrease was slow and was about 74 degrees Celsius even after 7 minutes. Usually, it is rare to stop the fire, and the heating power during cooking after boiling once is considered to be medium or low heat. Therefore, during that time, the temperature of the soup in the casserole is maintained at about 70 to 80 degrees Celsius even if the sliced meat is added.
The material can be metal such as porcelain, glass, stainless steel, but porcelain and glass with low thermal conductivity are preferable to maintain the temperature of the soup in the ladle at about 70 to 80 degrees Celsius. Porcelain is the most preferable considering the ease of use and the texture of tableware. The thickness is preferably 2 to 3 mm from the temperature controllability.

  It is also conceivable that the shape of the ladle is made into a small cylinder for ease of manufacture, and the legs are provided by cutting off three hills. 4 is a front view of the shape, FIG. 5 is a plan view viewed from below, and FIG. 6 is a cross-sectional view. Further, by attaching a handle as shown in FIG. 7, it is possible to make a structure that can replace the soup that has become active during cooking with a new soup. The handle is preferably made of an elastic material and is detachable.

The front view of this invention in case a leg part is made into three places. The top view seen from the bottom of this invention when a leg part is made into three places. The longitudinal cross-sectional view of embodiment of this invention when a leg part is made into three places. The front view of this invention at the time of making a leg part into three places and making it a size cylinder type. The top view seen from the bottom of this invention in case a leg part is made into three places and it is set as a size cylinder type. The longitudinal cross-sectional view of this invention at the time of making a leg part into three places and making it a size cylinder type. The longitudinal cross-sectional view of this invention which attached the handle.

Explanation of symbols

1: Divided cooking container (small pot)
a: Leg 2: Ready-made pan (parent pot)
A: Maximum inner diameter of the master pan B: Height from the outer bottom surface of the child pan to the top C: Width of the gap between the inner bottom surface of the parent pan and the outer bottom surface of the child pan 3: Drum-type child pan 4: Handle

Claims (3)

  By providing a bottom surface at one end of the cylindrical body and providing two or more legs on the outer bottom surface, a gap is formed between the inner bottom surface of the pan on which the container is placed, A pot for cooking pots.   The number of the said leg parts is 3-5, The container for division | segmentation cooking of the pan of Claim 1 characterized by the above-mentioned.   The divided cooking container for pans according to claim 2, wherein a handle is attached to the divided cooking container.

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