JP2009297374A - Cooking set - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a folding base and a cooking set capable of achieving easy handling of folding work of a thin skin food. <P>SOLUTION: The folding base 10 is the base for folding the thin skin food, and is provided with a fixed plate 12, movable plates 13-15 and a protruding piece 17. The fixed plate 12 has a first plane 12a for placing the thin skin food. The movable plates 13-15 have second planes 13a-15a for placing the thin skin food arranged in the same plane shape as the first plane 12a of the fixed plate 12, and are connected to the fixed plate 12 via a hinge 16. The protruding piece 17 performs the operation to rotate the movable plates 13-15 to the direction that the second planes 13a-15a keep surface contact with the first plane 12a making the hinge 16 as the pivot point. <P>COPYRIGHT: (C)2010,JPO&INPIT

Description

  The present invention relates to a folding table and a cooking set.

Conventionally, baking molds for making baked confectionery such as bread are known. Moreover, what has the bottom wall and the side wall which stands | starts up from the whole periphery of a bottom wall as the baking mold was proposed, and the one side of the side wall was inclined outside compared with the other side of the side wall. According to this baking mold, since one side of the side wall is inclined outward as compared to the other side of the side wall, the baked confectionery can be easily removed from one side, and the baked confectionery can be easily collected ( Patent Document 1).
JP 2002-65141 A

  However, even if a conventional baking mold is used, cooking itself is not easy for those who are not good at cooking (especially children, especially girls). Especially for thin-skinned foods, including crepe dough, omelet rice, dumpling skin, and fresh spring rolls, the appearance of the finished product will be degraded if the thin-skinned food cannot be folded cleanly. However, this beautiful folding work may be difficult for those who are not good at cooking.

  The present invention has been made to solve such a conventional problem, and an object of the present invention is to provide a folding table and a cooking set capable of facilitating the folding work of thin skin food. There is.

  In order to achieve the above object, a folding table according to the present invention is a folding table for folding thin-skin food, which is the same as the first plane of the fixed plate, and a fixed plate having a first plane on which the thin-skin food is placed. It has the 2nd plane which is arranged in the shape of a plane and in which thin foodstuffs are laid, and is provided with the movable board which can be rotated in the direction folded on a fixed board, It is characterized by the above-mentioned.

  Moreover, it is preferable to further include a pedestal for fixing the fixed plate, and the movable plate is connected to at least one of the pedestal and the fixed plate via a hinge.

  Further, it is preferable to further include an operation unit that performs an operation of rotating the movable plate in a direction in which the second plane is in surface contact with the first plane with the hinge as a fulcrum.

  In addition, a plurality of movable plates are provided, and the operation unit is a protruding piece that is attached to each of the plurality of movable plates and applies human power to rotate each movable plate. It is preferable that the order symbol which shows the order which rotates a board is attached | subjected.

  In order to achieve the above object, the cooking set according to the present invention is parallel to the first plane and the second plane on the side opposite to the installation side of the fixed plate and the movable plate among the folding table and the base of the folding table. And a turntable that rotates the fixed plate and the movable plate together with the pedestal.

  In addition, it has a recess into which the liquid thin skin seed that is the basis of the thin skin food is poured, and is equipped with a mold part for making the thin skin food by being heated together with the thin skin seed poured into the concave part. It is preferable that at least one of a concave or convex pattern is formed on the bottom surface of the concave portion.

  In addition, a dragonfly is further provided for making the skin type to have a substantially uniform thickness in the recess, the bottom surface of the recess has a circular shape, and the dragonfly has a rod-shaped member and a shaft of the rod-shaped member on the tip side of the rod-shaped member. The dough thickness forming portion is rotated in the recess into which the thin skin seeds are poured by rotating the rod-shaped member around the axis of the rod. It is preferred that the seed has a substantially uniform thickness.

  Further, it is preferable that the rod-shaped member and the mold part have an alignment mechanism for positioning the tip of the rod-shaped member at the center position of the circular recess when rotating the rod-shaped member around the axis of the rod.

  Moreover, it is preferable that the notch is formed in the front-end | tip side of a rod-shaped member among the fabric thickness formation parts.

  Moreover, the spatula part which removes the thin-skin food produced by heating with the mold part from the recessed part of the mold part is further provided, and the spatula part includes the long plate-like first spatula and the second spatula connected to each other on the base side. By having a spatula and applying a force in a direction in which the first spatula and the second spatula are brought close to each other, it is possible to sandwich a thin-skin food between the first spatula and the second spatula. Is longer than the second spatula, and the tip side is preferably thinner than the second spatula.

  The folding table according to the present invention includes a fixed plate and a movable plate on which the thin-skin food is placed, and the movable plate is rotatable in a direction of folding on the fixed plate. For this reason, the cook can fold the thin skin food by placing the thin skin food on the fixed plate and the movable plate, and then rotating the movable plate in the direction of folding the fixed skin on the fixed plate. Can be achieved.

  Further, a pedestal for fixing the fixed plate is further provided, and the movable plate is connected to at least one of the pedestal and the fixed plate via a hinge. For this reason, the fixed plate, the movable plate, and the pedestal are integrated, and the respective positional relationship is held constant, and it is possible to prevent a situation in which the positional relationship changes during folding and is not properly folded. .

  In addition, an operation unit that performs an operation of rotating the movable plate in a direction in which the second plane is in surface contact with the first plane with the hinge as a fulcrum is further provided. For this reason, the cook can rotate the movable plate by operating the operation unit, and there is no need to directly touch the movable plate. Thereby, when the thin skin food is hot, the cook can fold without touching the movable plate.

  The operation unit is a protruding piece that is attached to each of the plurality of movable plates and applies human power to rotate each movable plate, and the order of rotating the plurality of movable plates on the surface of the protruding piece. An order symbol is attached. For this reason, it is possible to easily determine in which order the movable plate should be rotated to fold the thin skin food, and for a child such as a girl child, the thin skin food can be folded without fail.

  According to the cooking set according to the present invention, on the opposite side to the installation side of the fixed plate and the movable plate in the pedestal, the rotating table that rotates the fixed plate and the movable plate together with the pedestal is parallel to the first plane and the second plane. Further prepare. For this reason, when putting ingredients on the circumference on thin skin food, such as when putting fresh cream on the circumference of the crepe dough, you can put the ingredients while rotating the folding table with the turntable, which is convenient Can be improved.

  In addition, since the mold part has at least one of a concave or convex pattern formed on the bottom surface of the concave part, a pattern is formed on one side of the thin skinned food, which contributes to improving the appearance of the finished product. it can.

  In addition, the dough thickness forming portion rotates in the concave portion into which the thin skin species are poured by rotating the rod-shaped member around the axis of the rod, so that the thin skin species has a substantially uniform thickness. For this reason, even when the viscosity of the thin skin species poured into the recesses is relatively high, it is possible to make a thin skin food with a substantially uniform thickness by using the thin skin species as a substantially uniform thickness.

  Further, the rod-shaped member and the mold part have an alignment mechanism for positioning the tip of the rod-shaped member at the center position of the circular recess when rotating the rod-shaped member around the axis of the rod. For this reason, when the rod-shaped member is not positioned at the center of the recess and the rod-shaped member is rotated around the axis of the rod, it is possible to suppress the situation where the dough thickness forming portion does not rotate well.

  In addition, since a notch is formed on the distal end side of the rod-shaped member in the dough thickness forming portion, when the rod-shaped member is rotated around the axis of the rod, a part of the thin skin species passes from the notch, The remainder of the thin skin seed is scraped off by the dough thickness forming part. Thereby, there is no notch, and most of the thin skin seeds are scraped off by the fabric thickness forming portion, and a situation in which the thin skin seeds have a substantially uniform thickness can be prevented.

  In addition, since the first spatula is longer than the second spatula, the thin skin food can be sandwiched by the second spatula while supporting the thin skin food from below with the first spatula, and the thin skin food is placed on the folding table. Convenience can be improved for work. In particular, since the first spatula has a thin plate shape on the tip side than the second spatula, it is easy to insert the first spatula into the lower side of the thin skin food, and the convenience can be further enhanced.

Preferred embodiments of the present invention will be described below with reference to the drawings. FIG. 1 is an external perspective view of a cooking set including a folding table according to an embodiment of the present invention. The cooking set 1 shown in FIG.
It facilitates cooking by cooks for thin skin foods, especially for children, especially girls whose hands are relatively dexterous than adults. In the following description, the crepe dough is given as an example of a thin skin food, but the thin skin food is not limited to the crepe dough, and may be an omelet rice egg, a dumpling skin, and a fresh spring roll skin. Good. That is, thin skin food means food eaten in a folded state without being eaten in a spread state.

  As shown in FIG. 1, the cooking set 1 includes a folding base 10, a turntable 20, a crepe pan (mold part) 30, a register mark 40, and a spatula part 50. The folding table 10 is used to fold a thin food, which is a crepe dough, and includes a base 11, a fixed plate 12, a plurality of movable plates 13 to 15, a plurality of hinges 16a to 16d, and a plurality of protruding pieces 17a. To 17 c and a circular protrusion 18.

  The pedestal 11 supports the folding table 10 from below. The fixed plate 12 is a plate member fixed to the pedestal by being integrally formed with the pedestal 11 or the like. As shown in FIG. 1, the fixing plate 12 has a fan shape with a central angle of 60 °, and the upper surface of the fan shape is a first flat surface 12 a on which thin food is placed.

  The plurality of movable plates 13 to 15 are plate members that are movably provided. The plurality of movable plates 13 to 15 have second planes 13a to 15a arranged in the same plane as the first plane 12a of the fixed plate 12, and thin skin food is placed on the second planes 13a to 15a. It is like that. The plurality of hinges 16a to 16d are connecting parts for connecting the pedestal 11 or the fixed plate 12 and the movable plates 13 to 15, and are capable of rotating the movable plates 13 to 15 with their positions as fulcrums.

  More specifically, the plurality of movable plates 13 to 15 includes a first movable plate 13, a second movable plate 14, and a third movable plate 15. As shown in FIG. 1, the first movable plate 13 has a semicircular shape with a central angle of 180 °, and the first hinge 16 a and the second hinge 16 b are connected to each other at a straight portion of the semicircle. The first hinge 16 a and the second hinge 16 b are also fixed to the base 11. Therefore, the first movable plate 13 rotates with the first hinge 16a and the second hinge 16b as fulcrums, and the second plane 13a of the first movable plate 13 is the first plane 12a of the fixed plate 12, and the second plane 13a. The second movable plate 14 is in surface contact with the second plane 14 a of the movable plate 14 and the second plane 15 a of the third movable plate 15.

  The second movable plate 14 has a fan shape with a central angle of 60 °, and the third hinge 16c is connected to the straight portion of the fan. The third hinge 16c is also connected to the fixed plate 12. For this reason, the second movable plate 14 rotates with the third hinge 16c as a fulcrum, and the second plane 14a of the second movable plate 14 comes into surface contact with the first plane 12a of the fixed plate 12. ing.

  The third movable plate 15 has a fan shape with a central angle of 60 °, and the fourth hinge 16d is connected to the straight portion of the fan. The fourth hinge 16d is also connected to the fixed plate 12. For this reason, the third movable plate 15 rotates about the fourth hinge 16d as a fulcrum, and the second flat surface 15a of the third movable plate 15 comes into surface contact with the first flat surface 12a of the fixed plate 12. ing.

  The plurality of projecting pieces 17a to 17c rotate the second planes 13a to 15a of the movable plates 13 to 15 in the direction of surface contact with the first plane 12a of the fixed plate 12 with the hinges 16a to 16d as fulcrums. It functions as a part. Each of the plurality of protruding pieces 17 is attached to the outer peripheral side of the movable plates 13 to 15, and the movable plates 13 to 15 are rotated by applying a force by the cook's human power. ing.

  Specifically, the first protruding piece 17 a is provided on the outer peripheral side of the first movable plate 13, and the second protruding piece 17 b is provided on the outer peripheral side of the second movable plate 14. The third protruding piece 17 c is provided on the outer peripheral side of the third movable plate 15. Further, the first to third projecting pieces 17a to 17c move the plurality of movable plates 13 to 15 on the surface (the side that is visible to the cook with the folding base 10 placed on a table or the like). The order symbols (specifically numbers) 17a1 to 17c1 indicating the order to be performed are given. For this reason, the cook can easily grasp the order in which the food can be folded when folding the thin skin food.

  The circular protrusion 18 is a protrusion provided on the lower side of the base 11. Specifically, the pedestal 11 is formed in a hollow shape, and the circular protrusion 18 is provided on the hollow bottom portion. The folding table 10 is attached to the turntable 20 by the circular protrusion 18.

  The turntable 20 is for rotating the folding stand 10, and is arranged on the side opposite to the installation side (that is, the lower side) of the fixed plate 12 and the movable plates 13 to 15 in the pedestal 11. The turntable 20 includes an upper part 21, a lower part 22, and a plurality of rollers 23a to 23c. The upper part 21 is a bottomed cylindrical member whose one end is closed, and a circular hole 21b is formed at the center position of the flat portion 21a located on the upper side. The circular hole 21b is adapted to fit the circular protrusion 18 formed on the base 11 of the folding base 10. Moreover, the upper part 21 becomes a shape fitted in the hollow part of the base 11 formed in a hollow shape. Thereby, the folding stand 10 and the upper part 21 can be connected in a state where the center position is fixed.

  The lower part 22 is a circular rubber part provided on the lower side of the upper part 21. The plurality of rollers 23 a to 23 c are rotating parts provided on the flat surface portion 21 a of the upper part 21. Since the circular protrusion 18 is fitted into the circular hole 21b and the folding base 10 is placed on the rotary base 20, the pedestal is parallel to the first plane 12a and the second planes 13a to 15a. The folding table 10 can be rotated together with 11.

  The crepe pan 30 is for making a thin-skin food, and includes a mold body 31, a handle portion 32, and a circular protrusion 33. The mold body 31 has a circular recess 31a on the upper side, and a liquid thin skin seed that is a source of thin skin food is poured into the mold main body 31. The crepe thin skin species are liquids made from flour, milk, eggs and water. The cook can prepare a thin-skin food by pouring the thin-skin seed into the recess 31a and heating the crepe pan 30 together. The crepe 30 may be made of iron or the like so that it can be heated directly by fire. However, considering that a child such as a girl cooks, the crepe 30 is made of resin and heated by a device such as a microwave oven that is not heated directly by fire. It is desirable that

  The mold body 31 has a pattern 31b formed on the bottom surface of the recess 31a. The pattern 31b is a concave or convex shape provided to improve the appearance of the surface of the thin skin food, such as a flower shape or a heart shape. In addition, when the pattern 31b is formed in a convex shape, the thin skin food becomes thin in the pattern portion formed by the pattern 31b, and the possibility that the thin skin food is torn is increased. For this reason, it is preferable that the pattern 31b is formed by a recess.

  Further, the mold body 31 has a circular hole 31c formed at the center of the bottom surface of the recess 31a. In this circular hole 31c, a tip 42a of a register mark 40 to be described later is fitted. In addition, the mold body 31 includes a pedestal 31d formed in a bottomed cylindrical shape on the lower side. The handle portion 32 is a grip portion of the crepe pan 30 and is provided so that heat is not easily transmitted to the cook's hand when the cooked crepe pan 30 is held by the cook.

  Similar to the circular protrusion 18 of the folding table 10, the circular protrusion 33 is a protrusion that fits into the circular hole 21 b of the turntable 20, and is formed at the center of the base 31 d. For this reason, not only the folding stand 10 but also the crepe pan 30 can be rotated in parallel with the bottom surface of the recess 31a.

  The register mark 40 is for making the thickness of the thin skin seed poured into the recess 31 substantially uniform, and has a gripping part 41, a rod-shaped member 42, and a fabric thickness forming part 43. The grip part 41 is a part gripped by the cook.

  The rod-shaped member 42 is a long rod-shaped member having one end connected to the grip portion 41. A tip 42 a of the rod-like member 42 is slightly tapered and is configured to fit into a circular hole 31 c provided in the crepe pan 30.

  The dough thickness forming portion 43 is a long member (length approximately equal to the inner diameter of the concave portion 31 a) that extends in a substantially vertical direction with respect to the axis of the rod-like member 42 on the distal end side of the rod-like member 42. The dough thickness forming portion 43 is rotated in the recess 31a into which the thin skin seeds are poured by operating the grip portion 41 by the cook and rotating the rod-shaped member 42 around the axis, so that the thin skin seeds have a substantially uniform thickness. It will be.

  In particular, the tip 42a of the rod-shaped member 42 and the circular hole 31c of the crepe pan 30 serve as an alignment mechanism that positions the tip 42a of the rod-shaped member 42 at the center position of the recess 31a. For this reason, when rotating the dough thickness forming part 43, both ends of the dough thickness forming part 43 are in contact with the inner wall of the recess 31 to prevent a situation where it is difficult to rotate.

  Further, as shown in FIG. 1, a plurality of notches 43 a are formed on the end 42 a side of the rod-shaped member 42 in the dough thickness forming portion 43. Thereby, when rotating the dough thickness forming part 43 in the recess 31a, a part of the thin skin type passes through the notch 43a, and the remaining thin skin type is scraped by the dough thickness forming part 43. On the other hand, when the cutout 43a is not formed, most of the thin skin species are scraped off, which may hinder the thin skin species from having a substantially uniform thickness. However, since the notch 43a is formed in the dough thickness forming portion 43 according to the present embodiment, it is possible to prevent a situation that becomes a hindrance when the skin type is made to have a substantially uniform thickness.

  The spatula component 50 is for removing the thin-skinned food produced by heating together with the crepe pan 30 from the crepe pan 30, and includes a first spatula 52 and a second spatula 51. These spatulas 51, 52 are long plate-like members connected to each other on the base side, and by applying a force in a direction in which the first spatula 52 and the second spatula 51 are brought closer, It is comprised so that it can pinch | interpose.

  FIG. 2 is an enlarged side view showing the spatula component 50 shown in FIG. As shown in FIG. 2, the first spatula 52 is formed to be longer than the second spatula 51. For this reason, thin skin food can be pinched | interposed while supporting thin skin food from the bottom, and the convenience of the operation | work which mounts thin skin food on the folding stand 10 can be improved. In particular, as shown in FIG. 2, the tip 52 a of the first spatula 52 is formed in a thin plate shape than the tip 51 a of the second spatula 51. For this reason, it is easy to insert the first spatula 52 into the lower side of the thin skin food, and the convenience is further enhanced.

  In addition, as shown in FIG. 2, the tip side 51a of the second spatula 51 has a roundness so that the thin skin food is not easily damaged in a state where the thin skin food is sandwiched. Further, the tip side 52a of the first spatula 52 has an inclined structure that tapers toward the outside of the spatula component 50, and damages the thin skin food as compared with the inclined structure that tapers toward the inside. It has become difficult.

  Next, the cooking method using the cooking set 1 which concerns on this embodiment is demonstrated with reference to FIGS. 3-6 is a perspective view shown about the cooking method using the cooking set 1 which concerns on this embodiment.

  First, the cook pours a liquid thin skin seed that is the basis of the thin skin food into the recess 31 a of the crepe pan 30. Thereafter, as shown in FIG. 3, the cooker fits the tip 42 a of the rod-shaped member 42 of the registration mark 40 into the circular hole 31 c of the crepe pan 30. Then, the cook operates the grip portion 41 to rotate the dough thickness forming portion 43 in the recess 31a. Thereby, a thin skin seed | species becomes substantially uniform thickness.

  Since the crepe pan 30 is rotatable by the turntable 20, the handle portion 32 of the crepe pan 30 and the like with the turntable 20 placed on the lower side of the crepe pan 30 and the register mark 40 fixed. You may make it rotate by grabbing. This is because even a child whose hand is not dexterous than an adult can relatively easily make the thickness of the thin skin species substantially uniform.

  Next, the cook puts the thin skin seed together with the crepe pan 30 in a microwave oven or the like and heats it for a predetermined time. This creates a crepe dough, that is, a thin skin food. In this thin skin food, a pattern is formed on one side by the pattern 31 b on the bottom surface of the recess 31.

  Then, the cook uses the spatula part 50 to remove the thin skin food from the crepe pan 30. At this time, the cook inserts the first spatula 52 under the thin skin food. Then, the cook applies force to bring the first spatula 52 and the second spatula 51 closer to each other, sandwiches the thin skin food, and removes the thin skin food from the crepe pan 30.

  Next, as shown in FIG. 4, the cook places the thin skin food on the fixed plate 12 and the movable plates 13 to 15 of the folding table 10 so as not to turn over. Next, as shown in FIG. 5, the cook places fresh cream and fruit necessary for making the crepe on the thin skin food. At this time, the cook places the turntable 20 below the folding table 10. Thereby, when putting a foodstuff on a circumference on thin skin foods, such as fresh cream, a foodstuff can be put, rotating the folding stand 10 with the turntable 20. FIG.

  Reference is now made to FIG. In FIG. 6, illustrations of fresh cream, fruit, etc. are omitted. As shown in FIG. 6, the cook rotates the movable plates 13 to 15 according to the order symbols 17 a 1 to 17 c 1 described on the surfaces of the protruding pieces 17 a to 17 c. Specifically, the cook has the first projecting piece 17 a and rotates the first movable plate 13 so that the second plane 13 a of the first movable plate 13 is in surface contact with the first plane 12 a of the fixed plate 12. (See FIG. 6A). Thereby, a circular thin skin food is folded in semicircle shape.

  Thereafter, the cook holds the second projecting piece 17b and rotates the second movable plate 14 so that the second plane 14a of the second movable plate 14 is brought into surface contact with the first plane 12a of the fixed plate 12 ( (Refer FIG.6 (b)). As a result, the semicircular thin skin food is folded into a fan shape with a central angle of 120 °. Next, the cook holds the third projecting piece 17c and rotates the third movable plate 15 so that the second plane 15a of the third movable plate 15 is in surface contact with the first plane 12a of the fixed plate 12 ( (Refer FIG.6 (c)). Thereby, the thin-skin food which became a fan shape with a central angle of 120 ° is folded into a fan shape with a central angle of 60 °.

  As described above, even those who are not good at cooking (especially children, mainly girls) can fold thin skin foods neatly and can create a good-looking crepe. In particular, the pattern is drawn on the surface of the crepe by the pattern 31b, so that a crepe having a better appearance can be created.

  Thus, according to the folding stand 10 which concerns on this embodiment, it is provided with the fixed plate 12 and the movable plates 13-15 in which a thin foodstuff is mounted, and the movable plates 13-15 are folded in the direction on the fixed plate 12. It is movable. For this reason, the cook can fold by putting the thin skin food on the fixed plate 12 and the movable plates 13 to 15 and then rotating the movable plates 13 to 15 in the direction of folding on the fixed plate 12, so that the thin skin food can be folded. The folding work can be facilitated.

  Moreover, the base 11 which fixes the fixed plate 12 is further provided, and is connected to at least one of the movable plates 13 to 15, the base 11 and the fixed plate 12 via hinges 16 a to 16 d. For this reason, the fixed plate 12, the movable plates 13 to 15 and the pedestal 11 are integrated, and the respective arrangement relations are held constant. Can be prevented.

  Further, projecting pieces 17a to 17c for performing an operation of rotating the movable plates 13 to 15 in a direction in which the second planes 13a to 15a are in surface contact with the first plane 12a with the hinges 16a to 16d as fulcrums are further provided. For this reason, the cook can rotate the movable plates 13 to 15 by operating the projecting pieces 17a to 17c, and there is no need to directly touch the movable plates 13 to 15. Thereby, in a state where the thin skin food is hot, the cook can fold without touching the movable plates 13 to 15.

  Further, the projecting pieces 17a to 17c are attached to the plurality of movable plates 13 to 15, respectively, for applying human power to rotate the movable plates 13 to 15, and are provided on the surfaces of the projecting pieces 17a to 17c. Are numbered to indicate the order in which the plurality of movable plates 13 to 15 are rotated. For this reason, it is possible to easily determine in which order the movable plates 13 to 15 should be rotated to fold the thin skin food, and for the child such as a girl, the thin skin food can be folded without fail.

  Moreover, according to the cooking set 1 which concerns on this embodiment, in the installation side of the fixed plate 12 and the movable plates 13-15 among the bases 11, in parallel with the 1st plane 12a and the 2nd planes 13a-15a, A rotating table 20 that rotates the fixed plate 12 and the movable plates 13 to 15 together with the base 11 is further provided. For this reason, such as when placing fresh cream on the circumference of the crepe dough, such as when placing the ingredients on the circumference on the thin skin food, it is possible to put the ingredients while rotating the folding table by the turntable 20, Convenience can be improved.

  In addition, since the crepe pan 30 has at least one of a concave or convex pattern 31b formed on the bottom surface of the concave portion 31a, a pattern is formed on one surface of the thin-skin food, which improves the appearance of the finished product. Can contribute.

  Further, the dough thickness forming portion 43 rotates the rod-shaped member 42 around the axis of the rod to rotate in the recess 31a into which the thin skin seed is poured, so that the thin skin seed has a substantially uniform thickness. For this reason, even when the viscosity of the thin skin seed poured into the recess 31a is relatively high, it is possible to make a thin skin food with a substantially uniform thickness by setting the thin skin seed to a substantially uniform thickness.

  Further, the rod-like member 42 and the crepe pan 30 are provided with an alignment mechanism (the tip 42a and the circle 42) that positions the tip 42a of the rod-like member 42 at the center of the circular recess 31a when the rod-like member 42 is rotated around the axis of the rod. Hole 31c). For this reason, when the rod-shaped member 42 is not positioned at the center of the concave portion 31a and the rod-shaped member 42 is rotated around the axis of the rod, it is possible to suppress a situation in which the dough thickness forming portion 43 does not rotate well.

  In addition, since a notch 43a is formed on the distal end side of the rod-shaped member 42 in the dough thickness forming portion 43, when the rod-shaped member 42 is rotated around the axis of the rod, a part of the thin skin species is notched 43a. And the remaining part of the thin skin seed is scraped off by the dough thickness forming part 43. Thereby, there is no notch 43a, and most of the thin skin seeds are scraped off by the fabric thickness forming portion 43, so that it is possible to prevent a situation that hinders the thin skin seeds from having a substantially uniform thickness.

  Moreover, since the 1st spatula 52 is longer than the 2nd spatula 51, it can be pinched | interposed by the 2nd spatula 51, supporting a thin skin food from the bottom with the 1st spatula 52, and a thin skin food can be attached. Convenience can be improved for the work on the folding table 10. In particular, since the first spatula 52 has a thin plate shape on the tip 52a side than the second spatula 51, the first spatula 52 can be easily inserted into the lower side of the thin skin food, thereby further improving convenience. be able to.

  As mentioned above, although the folding stand and cooking set which concern on this invention were demonstrated based on embodiment, this invention is not limited to this, You may add in the range which does not deviate from the meaning of this invention.

  For example, in the above embodiment, the folding table 10 is configured to fold the thin-skin food by operating the protruding pieces 17a to 17c, but is not limited thereto, and includes an operation handle and the like, and rotates the operation handle and the like. Thus, the plurality of movable plates 13 to 15 may be configured to sequentially rotate to fold the thin skin food. In addition, an operation switch may be provided, and the plurality of movable plates 13 to 15 may be sequentially rotated by electricity to fold the thin skin food.

  In addition, the dough thickness forming portion 43 of the registration mark 40 has a length approximately equal to the diameter of the concave portion 31a of the crepe pan 30, but not limited to this, the dough thickness forming portion 43 extending from the rod-shaped member 42 toward both sides. One side may be cut out, and the length of the concave portion 31a of the crepe pan 30 may be about the radius. This is also because the skin type can be made to have a substantially uniform thickness.

  Further, the shape and the number of the notches 43a of the dough thickness forming portion 43 are not limited to those shown in FIG. 1, but may be other shapes and other numbers. Further, the hinges 16a to 16d are not limited to those shown in FIG. 1, and may be thin-walled hinges.

It is an external appearance perspective view of the cooking set containing the folding stand which concerns on embodiment of this invention. It is an enlarged side view which shows the spatula component shown in FIG. It is a perspective view shown about the cooking method using the cooking set concerning this embodiment, Comprising: The usage method of a register mark is shown. It is a perspective view shown about the cooking method using the cooking set which concerns on this embodiment, Comprising: The usage method of a spatula component is shown. It is a perspective view shown about the cooking method using the cooking set concerning this embodiment, Comprising: The 1st usage method of the folding stand is shown. It is a perspective view shown about the cooking method using the cooking set concerning this embodiment, Comprising: The 2nd usage method of the folding stand is shown.

Explanation of symbols

DESCRIPTION OF SYMBOLS 1 Cooking set 10 Folding stand 11 Base 12 Fixed plate 12a 1st plane 13-15 Movable plate 13a-15a 2nd plane 16a-16d Hinge 17a-17c Projection piece 18 Circular protrusion 20 Rotary stand 21 Upper part 22 Lower part 23 Roller 30 Crepe pan 31 type body 31a recess 31b pattern 31c circular hole 32 handle part 33 circular protrusion 40 dragonfly 41 gripping part 42 rod-like member 43 dough thickness forming part 43a notch 50 spatula part 51 second spatula 52 first spatula

Claims (10)

A folding table for folding the thin skin food, the first plate having a first plane on which the thin skin food is placed;
A movable plate that is arranged in the same plane as the first plane of the fixed plate and has a second plane on which thin food is placed, and is movable in a direction of folding on the fixed plate;
Folding table characterized by comprising. A pedestal for fixing the fixing plate;
The folding table according to claim 1, wherein the movable plate is connected to at least one of the pedestal and the fixed plate via a hinge.   The folding table according to claim 2, further comprising an operation unit that performs an operation of rotating the movable plate in a direction in which the second plane is in surface contact with the first plane with the hinge as a fulcrum. A plurality of the movable plates;
The operation unit is a protruding piece that is attached to each of the plurality of movable plates and applies human power to rotate each movable plate,
The folding stand according to claim 3, wherein a sequence symbol indicating an order of rotating the plurality of movable plates is attached to a surface of the protruding piece. The folding table according to any one of claims 1 to 4,
Rotation for rotating the fixed plate and the movable plate together with the pedestal in parallel with the first plane and the second plane on the side opposite to the installation side of the fixed plate and the movable plate among the pedestals of the folding base. Stand,
A cooking set comprising: It has a recess into which the liquid thin skin seed that is the basis of the thin skin food is poured, and further comprises a mold part for creating the thin skin food by being heated together with the thin skin seed poured into the concave portion,
The cooking set according to claim 5, wherein the mold part has at least one of a concave or convex pattern formed on the bottom surface of the concave part. Further comprising a register mark for making the thin skin species have a substantially uniform thickness in the recess,
The bottom shape of the recess is circular,
The register mark is composed of a rod-shaped rod-shaped member and a long fabric thickness forming portion extending substantially perpendicular to the axis of the rod-shaped member on the tip end side of the rod-shaped member,
The dough thickness forming section rotates the rod-shaped member around the axis of the rod to rotate in the concave portion into which the thin-film species is poured, so that the thin-film species has a substantially uniform thickness. The cooking set in any one of Claim 5 or Claim 6. The rod-shaped member and the mold part have an alignment mechanism for positioning a tip of the rod-shaped member at a center position of the circular concave portion when the rod-shaped member is rotated around the axis of the rod. Item 8. The cooking set according to item 7. The cooking set according to any one of claims 7 and 8, wherein a cutout is formed on a distal end side of the rod-shaped member in the dough thickness forming portion. A spatula part that removes the thin-skin food that has been heated together with the mold part from the recess of the mold part,
The spatula component has a long plate-like first spatula and a second spatula connected to each other on the base side, and applies force in a direction in which the first spatula and the second spatula are brought closer to each other. By this, it is possible to sandwich a thin skin food between the first spatula and the second spatula,
The said 1st spatula is longer than the said 2nd spatula, Comprising: The front end side is a thin plate shape rather than the said 2nd spatula. The cooking set according to item 1.

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