JP2008302192A - Assistant plate for cooking implement - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide an assistant plate for cooking implement which can be materialized at lower cost, always keep a constant temperature by an indirect and direct heating structure with higher flexibility, and thereby keep a heating condition suitable for ingredients to be cooked. <P>SOLUTION: The assistant plate for cooking implement has a bottom plate and side plate. In a condition where the cooking implement is in contact with contact projections on the upper surface of the bottom plate, by forming a space to generate convection heat when the lower surface of the bottom plate is heated between the upper surface of the bottom plate and the cooking implement, a constant temperature becomes to be homogeneously kept by uniform heat. Accordingly when the assistant plate for cooking implement is applied to grilling and boiling, even an ordinary thin fry pan or pot is prevented from being stuck by ingredients so that stew cooking or stew ingredients can be kept under 100°C to easily improve taste of cooking. Furthermore, it is efficient and economical. <P>COPYRIGHT: (C)2009,JPO&INPIT

Description

 The present invention relates to an auxiliary plate for cooking utensils, and more particularly, to an auxiliary plate that assists in performing cooking with various types of cooking utensils such as a frying pan and a pan more efficiently.

In general, cooking refers to the process of making meat, fish, cereals and other foods deliciously eaten or their dishes, the main part of which is washing, cutting, boiling, baking and seasoning. ,
This process is performed depending on the nature and condition of each food.
Cooking includes steaming, boiling, baking, frying, stewing, frying, etc. Heating such cooking generates heat denaturation of proteins, digestibility improvement by starch gelatinization, melting of fats and oils, oxidation, etc. In many foods, the composition is complicated, so this phenomenon does not occur alone, but several occur in combination.
In addition, there are physical and chemical changes that are unique to each food with different phenomena. In other words, in the process of boiling, boiling, and steaming, absorption, tissue softening, and elution of water-soluble components occur, dehydration and tissue hardening occur when baked or fried, and food moisture and fat alternate when fried . In general, odor divergence and aroma generation due to high temperatures and flavor generation due to scorching are important phenomena in cooking.
On the other hand, cooking utensils for embodying such cooking include cooking utensils with low edges such as frying pans and iron plates, or cooking utensils with high edges such as pans, and such conventional cooking utensils contain ingredients. The cooking heat of the heat source is directly transmitted to the bottom surface of the container.
However, since such a conventional cooking utensil is performed by a direct-fire heating method in which the cooking is directly heated to the bottom surface of the container, not only the food is not uniformly heated to the inside but also the direct heat is transmitted excessively, the food There were drawbacks such as being easy to burn and sticking to the container.
Therefore, the present applicant has fused various types of cooking utensils that can efficiently cook ingredients and bring out the best taste to the cooked ingredients by combining the direct heating method and the indirect heating method. Has filed or previously registered (see Patent Documents 1 to 5 below).
However, such an earlier application or prior registration of the present applicant increases manufacturing costs by integrating indirect and direct heating structures on the bottom of various shapes of cooking utensils such as frying pans, iron plates, pans, etc. There were drawbacks.
In addition, it has been found that there is an application limit that it is difficult to apply the indirect and direct heating structures to a variety of cooking utensils or the like by the applicant's prior application or registration.
Republic of Korea Patent Publication 2002-23767 Korean Utility Model Registration No. 20-0294783 Republic of Korea Registered Patent No. 10-0504011 Korean Utility Model Registration No. 20-0269974 Korean Utility Model Registration No. 20-0339250

Accordingly, the present invention has been devised in consideration of the above points, and can be realized at a lower cost, and can maintain a constant temperature at all times by a more versatile indirect and direct heating structure, thereby cooking. It is an object to provide an auxiliary plate for cooking utensils that can maintain the heating conditions suitable for the ingredients.

  The present invention has been made to solve such a problem, and is an auxiliary plate for a cooking utensil provided with a bottom plate and a side wall, having a contact projection for holding the cooking utensil, and cooking on the contact projection. Provided is an auxiliary plate for cooking utensils, wherein a space for generating convection heat is formed between the upper surface of the bottom plate and the cooking utensil while the utensil is in contact with the lower surface of the bottom plate. In addition, by using various types of cooking utensils such as frying pans, pans, and iron plates on the top surface of the bottom plate for general purpose use, it is possible to solve the disadvantage that ingredients have been easily burnt or stuck to the cooking utensils so far It becomes easy to cook at low temperature below 100 ° C for stewed food and stewed ingredients.

According to the present invention as described above, a stable temperature can always be maintained by an indirect and direct heating structure at a lower cost, and this makes it possible to maintain heating conditions suitable for cooking the food.
In addition, the present invention has an effect that the direct and indirect heating structure can be applied universally to cooking utensils such as frying pans, pans, iron plates, etc., and prevents sticking during cooking, stewed cooking, By stabilizing it by adjusting the heat, you can soak up the taste.

In order to achieve the above object, an auxiliary plate for cooking utensils according to the present invention is an auxiliary plate for cooking utensils having a bottom plate and a side wall, and has a contact projection for holding the cooking utensil, and cooking on the contact projection A space for generating convection heat is formed when the lower surface of the bottom plate is heated between the upper surface of the bottom plate and the cooking utensil in a state where the appliance is in contact.
The contact protrusion may be provided on an upper surface of the bottom plate.
Further, the contact protrusion extends radially from the center of the cooking utensil auxiliary plate.
In addition, the contact protrusion is concentric with respect to the center of the auxiliary plate for cooking utensils.
In addition, the contact protrusion is characterized by a combined shape of extending radially from the center of the cooking utensil auxiliary plate and concentric with the center.

Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings.
1 and 2 are diagrams illustrating a cooking utensil auxiliary plate according to a first embodiment of the present invention.
As shown in the figure, the auxiliary plate for cooking utensil (10) of the present invention has a bottom plate (11a) and a side wall (11b), and the side wall (11b) has a low height, and the bottom plate (11a) A radial contact protrusion (12) and a circular contact protrusion (12a) protrude from the upper surface. A bottom surface of a cooking utensil (31, 32) such as a frying pan, an iron plate, or a pan is in contact with and supported by the radial contact protrusion (12) or the previous circular contact protrusion (12a). Note that it is not always necessary to provide both the radial contact protrusion (12) and the circular contact protrusion (12a).
The radial contact protrusion (12) has a radial shape from the center, protrudes in an inner diameter direction from the side wall (11b) on the upper surface of the bottom plate (11a), and is formed apart. Further, by forming the radial contact protrusion (12), an air groove (13) is formed between the radial contact protrusions (12), and the air groove (13) is the radial contact. When the cooking utensil (31) comes into contact with and supports the protrusion (12), a space in which air heated by the heat source (50) is convected is formed. Further, the previous circular contact protrusion (12a) is concentric with the center of the bottom plate (11a) and protrudes from the upper surface of the bottom plate (11a). In addition, the air groove (13a) is formed by forming the previous circular contact protrusion (12a), and the air groove (13a) has a cooking utensil (32) on the previous circular contact protrusion (12a). When supported by contact, a space is formed in which air heated by the heat source (50) is convected.
With such a configuration, when the cooking utensil (31, 32) of the first embodiment is supported by the radial contact protrusion (12) or the previous circular contact protrusion (12a), the air grooves (13, 13a) are convected. Create a space.
In this state, part of the heat generated from the heat source (50) is directly transmitted to the bottom surface of the cooking utensil (31, 32) through the radial contact protrusion (12) or the previous circular contact protrusion (12a). The remainder of the heat is transmitted directly and indirectly to the bottom surface of the cooking utensil (31, 32) while causing convection of the air heated in the air groove (13, 13a). Are performed simultaneously.
Thus, the present invention combines the direct heating structure by the radial contact protrusions (12) or the previous circular contact protrusions (12a) and the indirect heating structure by convection heat from the air grooves (13, 13a), thereby providing a foodstuff. There is a feature that the best taste can be brought out by maintaining the proper heating conditions to heat the inside uniformly without burning, and by stabilizing the heat in cooking of various ingredients such as boiled foods, grilled foods, fried foods and stewed foods.
And the auxiliary plate (10) for cooking utensils of the present invention has a large size such as a frying pan, a cooking utensil with a low edge such as an iron plate, or a cooking utensil with a high edge like a pan on the upper surface of the bottom plate (11b). There is an advantage that cooking utensils with various sheath shapes can be applied.
FIG. 3 or FIG. 6 illustrates another embodiment of the cooking utensil auxiliary plate (10) of the present invention.
FIG. 3 shows the cooking utensil auxiliary plate (10) according to the second embodiment of the present invention, in which a concentric contact projection (14) projects from the center of the cooking utensil auxiliary plate, and the concentric contact projection. An air groove (15) is formed between (14). Further, as shown in FIG. 4, the concentric contact protrusions (14) have one or more communication grooves (16), and the air grooves (15) can communicate with each other through the communication grooves (16). .
FIG. 5 is a cooking utensil auxiliary plate (10) according to a third embodiment of the present invention, in which a concentric angular contact protrusion (14a) projects from the center of the cooking utensil auxiliary plate, and the concentric corners. An air groove (15a) is formed between the shape contact protrusions (14a). Further, as shown in FIG. 6, the concentric angular contact protrusions (14a) have one or more communication grooves (16), and the air grooves (15) communicate with each other through the communication grooves (16).
FIG. 7 is a cross-sectional view taken along a line passing through the center of the cooking utensil auxiliary plate (10) in FIG. 3, with contact protrusions (14, 14a) protruding, between the contact protrusions (14, 14a) and This represents a structure in which an air groove (15) is formed between the contact protrusion (14, 14a) and the side wall (11).
FIG. 8 is a cooking utensil auxiliary plate (10) according to a fourth embodiment of the present invention, and is a cross-sectional view taken along a line passing through the center of the cooking utensil auxiliary plate (10) in FIG. 3, and the bottom plate (11a) This represents a structure in which an air groove (17) is formed in the upper surface.
FIG. 9 shows a cooking utensil auxiliary plate (10) according to a fifth embodiment of the present invention, which is a sectional view taken along a line passing through the center of the cooking utensil auxiliary plate (10), and is formed on the lower surface of the bottom plate (11a). It represents the structure formed by the depression of the air groove (17).
FIG. 10 is a cooking utensil auxiliary plate (10) according to a sixth embodiment of the present invention, which is a cross-sectional view taken along a line passing through the center of the cooking utensil auxiliary plate (10), and an upper surface of the bottom plate (11a) and It represents a structure in which air grooves (17, 17a) are formed in the lower surface.

The top view which illustrated the auxiliary plate for cooking appliances by 1st Example of this invention. FIG. 2 is a cross-sectional view taken along line AA in FIG. 1. The top view which illustrated the auxiliary plate for cookware by 2nd Example of this invention. FIG. 4 is a plan view illustrating an alternative configuration of FIG. 3. The top view which illustrated the auxiliary plate for cookware by 3rd Example of this invention. FIG. 6 is a plan view illustrating an alternative configuration of FIG. 5. Sectional drawing cut | disconnected by the line which passes along the center of the auxiliary plate (10) for cookware in FIG. FIG. 10 is a cross-sectional view of an air groove (17) recessed in an upper surface of a bottom plate (11a) according to a fourth embodiment of the present invention. FIG. 10 is a cross-sectional view in which an air groove (17) is depressed in a lower surface of a bottom plate (11a) according to a fifth embodiment of the present invention. FIG. 10 is a cross-sectional view in which air grooves (17, 17a) are recessed in an upper surface and a lower surface of a bottom plate (11a) according to a sixth embodiment of the present invention.

Explanation of symbols

10: Auxiliary plate for cookware
11a: Bottom plate
11b: Side wall
12: Radial shape contact protrusion
12a: Circular contact protrusion
13, 13a: Air groove
14: Concentric contact protrusion
14a: Concentric angular contact protrusion
15, 15a: Air groove
16: Communication groove
17, 17a: Sinking air groove
50: Heat source

Claims (4)

  An auxiliary plate for a cooking utensil having a bottom plate and a side wall, having a contact projection for holding the cooking utensil, wherein the cooking utensil is in contact with the contact projection and the upper surface of the bottom plate and the cooking utensil An auxiliary plate for cooking utensils, wherein a space for generating convection heat when the lower surface of the bottom plate is heated is formed. In the cooking utensil auxiliary plate according to claim 1,
The auxiliary plate for cooking utensils, wherein the contact protrusion is provided on an upper surface of the bottom plate. In the auxiliary plate for cooking utensils according to claim 1 or 2,
The auxiliary utensil for cooking utensils, wherein the contact protrusions extend radially from the center of the auxiliary utensil for cooking utensils.
In the auxiliary plate for cookware in any one of Claims 1 thru | or 3,
The auxiliary utensil for cooking utensils, wherein the contact protrusion is concentric with respect to the center of the auxiliary utensil for cooking utensils.