JP2007068943A

JP2007068943A - Cooking-vessel set

Info

Publication number: JP2007068943A
Application number: JP2005292958A
Authority: JP
Inventors: Chie Ota; 千栄太田
Original assignee: Individual
Current assignee: Individual
Priority date: 2005-09-05
Filing date: 2005-09-05
Publication date: 2007-03-22

Abstract

<P>PROBLEM TO BE SOLVED: To provide a cooking-vessel set having following effects (1) the large space of a kitchen is not required because being constituted of a set of a dish, a lid, and a receiving dish and the detergent of articles to be washed and tap water or others are saved because of being constituted of three components, (2) a cooking time can be shortened and nutrient is not broken because they can be used as a steam cooker, (3) the excessive fat of a meat flows out through air holes by steaming and the cooked meal becomes healty, (4) the cooked meal can be kept warm and the taste is not impaired because the set is served onto a dining table as it is after cooking. <P>SOLUTION: In the cooking-vessel set, a plurality of holes are formed from the center to the outside in a bottom face of the dish to keep the holes connected by thin grooves to form paths of steam, and the lid combined with the receiving dish. <P>COPYRIGHT: (C)2007,JPO&INPIT

Description

本発明は、空気孔を開けた陶器製の皿と、蓋と、受け皿から成る調理容器セットに関するものである。 The present invention relates to a cooking container set comprising a ceramic dish with air holes, a lid, and a saucer.

従来、皿は食物を盛り付けて食卓に出される目的で作られていた。料理は調理する器具と、盛り付ける器が別のものであった。 Traditionally, dishes were made for the purpose of serving food on the table. The dishes were different from the utensils to cook and the dishes to serve.

そのために、次のような問題点があった。
イ）皿は食物を盛り付けるものであり、料理を作る場合、複数の器具を用意しなければならならず、狭い台所の場所をとっていた。
ロ）また、食事後、複数の器具の洗い物が多く、洗剤、水道水など資源を無駄に使い経費もかかっていた。
ハ）従来の食材は、水を加えて煮炊きするため、時間もかかり、栄養素を破したり、水に流れたりした。
ニ）料理を鍋から、皿に移し変えて食卓に出すので、料理が冷えて味をおとしていた。
本発明は以上の問題点を解決するためのものである。Therefore, there are the following problems.
B) The dish is used to serve food, and when making a dish, it was necessary to prepare multiple utensils, and it took up a small kitchen space.
B) In addition, after eating, many items were washed, and resources such as detergents and tap water were wasted.
C) Conventional foods are cooked by adding water, so it took time and broke nutrients or flowed into water.
D) Since the dish was transferred from the pan to the plate and put on the table, the dish was cold and tasted.
The present invention is to solve the above problems.

皿の底部に複数の空気孔を開け、空気孔と空気孔との間を溝で連結することにより蒸気の流通を促し、さらに、蓋と、受け皿を加えた、調理容器セットである。 It is a cooking container set in which a plurality of air holes are formed in the bottom of the dish, and a steam is circulated by connecting the air holes to each other by a groove, and a lid and a saucer are added.

したがって、本発明は次のような効果を生じる。
イ）皿と、蓋と受け皿がセットになっているので、狭い台所の場所を取らず三つの調理容器なので、洗い物の洗剤や、水道水など節約できる。
ロ）本発明は、蒸し器として利用できるので、調理の時間も短縮でき、栄養素も破壊されにくい。
ハ）蒸すことにより、肉類の余分な脂肪分は、空気孔から流れ落ち健康に良い。
ニ）本発明は、調理後セットをそのまま食卓に出すことが出来るので、料理を暖かく保ち風味も損なわれない。Therefore, the present invention produces the following effects.
B) Since the dish, lid and saucer are a set, it takes three kitchen containers without taking up a small kitchen space.
B) Since the present invention can be used as a steamer, cooking time can be shortened and nutrients are not easily destroyed.
C) By steaming, excess fat from meat flows from the air holes and is good for health.
D) In the present invention, the set after cooking can be put on the table as it is, so that the dish is kept warm and the flavor is not impaired.

以下、本発明の実施の形態を説明する．
イ）陶器製の蓋（１）と、皿（２）と、受け皿（３）を一組とする調理用器セットである。（図１）
ロ）蓋（１）は、側部に空気孔（４）を設け、皿（２）に盛る食材（５）の容量を多くするために、ドーム型状をしている。
ハ）受け皿（３）は、平たい円形の浅い筒状で、皿（２）から落ちてくる水分（９）を受ける役目を果たす。（図１）
ニ）皿（２）は、底部の中心（６）から外に向けて、放射状に約５ミリ程度の空気孔（７）を複数設けてある。（図３）空気孔（７）と、空気孔（７）の間を細い溝（８）で連結し、蒸気の通路の溝（８）を作る。（図４）蒸気の溝（８）があるために、蒸気が平均に食材に回り、早く平均に蒸しあがる。また、溝（８）があるために、肉類の余分な脂肪分が溝（８）を伝わって、空気孔（７）から、鍋（１０）に落ちやすい（図２）。
本発明は、以上のような構成で、これを使用する時は、水を（１１）入れた鍋（１０）をガス台（１２）にのせ点火し、湯（１１）を沸かす。食材（５）を盛った皿（２）を鍋（１０）の上にのせ蓋（１）をしてしばらく蒸す（図２）。出来上がったら、火を止め、蒸しあがった皿（２）を鍋（１０）から受け皿（３）の上に移して、そのまま食卓に出す。つまり、皿と、蓋と、受け皿が、一体となっているので、蒸し器としても利用でき、そのまま食卓に出すので、料理を温かいまま、風味を損なわずに食することが出来る。さらに、洗い物も簡単で、洗剤や水の節約も出来、重ねて収納できるので、台所の場所も取らない。
ここでは、皿の原料を陶製としたが、セラミック、耐熱ガラス、メタル、鉄など、熱に強い不燃性のものであれば何を使っても良く、また空気孔も円のみなら

Hereinafter, embodiments of the present invention will be described.
B) A cooking utensil set comprising a ceramic lid (1), a dish (2), and a tray (3). (Figure 1)
B) The lid (1) has an air hole (4) on the side and has a dome shape in order to increase the capacity of the food (5) accumulated on the dish (2).
C) The saucer (3) is a flat circular shallow cylinder, and serves to receive moisture (9) falling from the dish (2). (Figure 1)
D) The dish (2) is provided with a plurality of air holes (7) of about 5 mm radially from the center (6) of the bottom portion to the outside. (FIG. 3) A narrow groove (8) connects between the air hole (7) and the air hole (7) to form a groove (8) for the steam passage. (FIG. 4) Since there is a steam groove (8), the steam goes to the food on average, and quickly steams on average. Moreover, since there exists a groove | channel (8), the excess fat content of meat is transmitted to a groove | channel (8), and it is easy to fall to a pan (10) from an air hole (7) (FIG. 2).
The present invention is configured as described above, and when used, the pan (10) containing water (11) is placed on the gas stand (12) and ignited to boil hot water (11). Place dish (2) with ingredients (5) on top of pan (10), cover (1) and steam for a while (FIG. 2). When finished, turn off the fire, transfer the steamed dish (2) from the pan (10) onto the saucer (3) and place it on the table as it is. In other words, since the plate, lid, and saucer are integrated, it can also be used as a steamer and is put on the table as it is, so that the food can be eaten while keeping the flavor warm. In addition, it is easy to wash, saves detergent and water, and can be stored in layers, leaving no kitchen space.
Here, the material of the dish is made of ceramic, but any material such as ceramic, heat-resistant glass, metal, iron, etc. that is incombustible against heat can be used, and the air hole is only a circle.

本説明の分離説明図 Separation explanatory diagram of this explanation 本説明の使用状態を示す分離説明図 Separation explanatory drawing which shows the use state of this explanation 本説明の皿の平面図 Top view of the dish in this description 本説明の３図の部分拡大図 Partial enlarged view of FIG. 3 of this description

Explanation of symbols

１ドーム状蓋
２皿
３受け皿
４空気穴
５食材
６中心
７空気孔
８溝
９水分
１０鍋
１１水
１２ガス台DESCRIPTION OF SYMBOLS 1 Dome-shaped lid 2 Dish 3 Receptacle 4 Air hole 5 Food 6 Center 7 Air hole 8 Groove 9 Moisture 10 Pot 11 Water 12 Gas stand

Claims

A cooking container set in which a plurality of air holes are formed in the bottom of the dish, and the circulation of steam is promoted by connecting the air holes to each other by a groove, and a lid and a saucer are further added.