JP2010284142A - Cooking toy - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a cooking toy enabling an ingredient-wrapping food to be formed, and can be easily handled. <P>SOLUTION: The cooking toy includes a pair of forming rolls 140 and 150 constituted so as to be synchronously rotated, and a body part 110. In each of the periphery surfaces 144 and 152 of the pair of the forming rolls 140 and 150, a recessed part for wrapping an ingredient by the center part of a skin for the ingredient-wrapping food, a pressing and attaching part arranged along the outer edge of the recessed part and for pressing and attaching the outer periphery part of the skin, and a contact-preventing part arranged between the recessed part and the pressing and attaching part, and for preventing the region between the center part and the outer periphery part of the skin of the ingredient-wrapping food from contacting with the pair of the forming rolls, are arranged. The cooking toy forms the ingredient-wrapping food by the rotation of the pair of the forming rolls. <P>COPYRIGHT: (C)2011,JPO&INPIT

Description

  The present invention relates to a cooking toy, and more particularly to a cooking toy for generating ingredients-enclosed foods such as dumplings and wontons (foods in which ingredients are wrapped in a skin or the like).

  2. Description of the Related Art Conventionally, there has been known a molding tool for molding dumplings by packing ingredients in dumpling skin and attaching the outer periphery of the skin while wrapping the ingredients (see, for example, JP-A-6-197743) ).

  According to Japanese Patent Laid-Open No. Hei 6-197743, forming concave portions are provided on the peripheral surfaces of two interlocking forming rolls, and the outer peripheral portions of the dumpling skin are bonded to each other by rotating the forming rolls. it can. For this reason, if the said shaping | molding instrument is used, a user will mount a dumpling skin and ingredients on the said recessed part for shaping | molding, and will shape | mold a dumpling simply by only rotating the said shaping | molding roll. Is possible.

JP-A-6-197743

  On the other hand, in recent years, various cooking toys have been provided so that children can easily enjoy cooking at home. Therefore, as one of such cooking toys, if cooking toys for producing foods including ingredients such as dumplings and wontons can be provided, it is expected that the range of children's cooking will be further expanded. .

  However, the molding instrument disclosed in Patent Document 1 is not provided for the purpose of cooking toys for allowing children to enjoy cooking easily. For this reason, there are some problems when children try to use it.

  For example, in the case of the above-mentioned Patent Document 1, since the dumpling skin is in close contact with the molding recess provided on the peripheral surface of the molding roll, when the molding roll is rotated and the ingredients are wrapped, A large load is applied to the boundary region between the outer peripheral part (ear part) of the skin and the central part (the ingredient inner part) that wraps the ingredient. For this reason, if an appropriate operation is not performed, when the forming roll is rotated, the skin may be torn at the boundary region.

  In addition, the produced dumplings are generally heated during cooking (when baked or boiled) because the expansion rate of the skin of the ear is lower than the central part that wraps the ingredients. Therefore, it is easy to tear between a center part and an ear | edge part. For this reason, depending on the way of placing the dumpling skin on the concave portion for molding, when the produced dumpling is cooked, the skin is torn at the boundary region between the center portion and the ear portion. It is possible.

  Furthermore, these situations are particularly likely to occur when the water for attaching the outer periphery of the skin is applied too much, when the ingredients are added excessively, or when the positions where the ingredients are added are biased. It seems to be.

  For this reason, when applied to cooking toys, with a simple operation, it is possible to avoid excessive application of water, excessive addition of ingredients, deviation of the position where ingredients are inserted, etc. It is also essential to do.

  Moreover, in the case of the said patent document 1, after the production | generation, it is not the structure which can remove or assemble a forming roll easily for washing | cleaning etc. For this reason, there also exists a problem that children cannot wash a shaping | molding instrument by themselves after production | generation. For this reason, when applying to cooking toys, it is desirable to have a configuration that can be disassembled / assembled by a simple operation.

  This invention is made | formed in view of the said subject, and it aims at providing the cooking toy which can produce | generate foodstuffs including ingredients, such as a dumpling and wonton, and is easy to handle.

In order to achieve the above object, a cooking toy according to the present invention has the following configuration. That is,
A pair of forming rolls configured to be synchronously rotatable;
A bearing that supports a rotating shaft of the pair of forming rolls, and that supports the pair of forming rolls in a detachable manner in a proximity state;
On the peripheral surfaces of the pair of forming rolls,
A recess that operates to wrap the ingredients placed in the center of the skin by the skin of the ingredients-enclosed food placed on the pair of shaping rolls when the pair of shaping rolls rotate; ,
When the pair of forming rolls is rotated, a crimping part for crimping the outer peripheral part of the leather,
Arranged between the concave portion and the crimping portion, for preventing a region between the central portion and the outer peripheral portion of the skin of the ingredient-enclosed food from contacting the pair of forming rolls A contact avoidance unit, and
The ingredient-enclosed food is formed by the rotation of the pair of forming rolls.

  ADVANTAGE OF THE INVENTION According to this invention, it becomes possible to produce | generate foodstuffs including ingredients, such as a dumpling and wonton, and it becomes possible to provide the cooking toy easy to handle.

It is an exploded view of the cooking toy concerning the 1st embodiment of the present invention. 1 is an assembly diagram of a cooking toy 100. FIG. FIG. 3 is a plan view of a forming roll 140 and a forming roll 150 in a state where they are supported by a bearing 112 and a bearing 113, respectively. It is a figure which shows the shape of the AA cross section (AA cross section of FIG. 3) of the molding rolls 140 and 150. FIG. It is a figure which shows the BB cross section (BB cross section of FIG. 3) of the forming rolls 140 and 150. FIG. It is a figure which shows CC cross section (CC cross section of FIG. 3) of the forming rolls 140 and 150. FIG. It is a figure for demonstrating the procedure which wraps an ingredient with the skin of dumpling using the forming roll 140 and the forming roll 150. FIG. It is a figure which shows the water | moisture-content application | coating member which apply | coats a water | moisture content to an ear | edge part in order to bond the ear | edge part of the dumpling skin. It is a figure for demonstrating the whole procedure for producing | generating dumplings using the cooking toy 100. FIG. It is a figure which shows the other shape of the AA cross section (AA cross section of FIG. 3) of the molding rolls 140 and 150. FIG. It is a figure for demonstrating the procedure which wraps an ingredient with the skin of dumpling using the forming roll 140 and the forming roll 150. FIG. It is a figure which shows another example of the water | moisture-content application | coating member which apply | coats a water | moisture content to an ear | edge part in order to bond the ear | edge part of a dumpling skin.

  Hereinafter, embodiments of the present invention will be described in detail with reference to the accompanying drawings as necessary.

[First Embodiment]
<1. Overall structure of cooking toy>
FIG. 1 is an exploded view of a cooking toy according to the first embodiment of the present invention. As shown in FIG. 1, the cooking toy 100 includes a main body (housing) 110, a lid 120, a container 130, a forming roll 140, and a forming roll 150.

  The main body 110 includes a generation region 111 for generating dumplings, wontons and the like. The generation region 111 is provided with a bearing 112 for supporting the forming roll 140 and a bearing 113 for supporting the forming roll 150. Furthermore, an opening 114 for storing the produced dumplings, wontons and the like in the container 130 is provided at the center bottom of the generation region 111.

  In addition, a container storage 115 is provided on the front side of the main body 110, and thus the container 130 can be freely put in and out in the direction of the arrow 131.

  The lid part 120 is attached to the main body part 110 via the turning part 121 so as to turn in the direction of the arrow 124. When the lid 120 operates so as to cover the generation region 111, the pressing member 122 that realizes stable rotation of the forming roll 140 is pressed by pressing the rotating shaft of the forming roll 140 supported by the bearing 112 from above. Prepare. Furthermore, a pressing member 123 that realizes stable rotation of the forming roll 150 by pressing the rotating shaft of the forming roll 150 supported by the bearing 113 from above is provided.

  The forming roll 140 includes a concave portion that supports the central portion of the dumpling or wonton skin on the peripheral surface 144 and operates to wrap the ingredients with the skin. In addition, the outer peripheral portion of the dumpling or wonton skin is supported, and a crimping portion for crimping the outer peripheral portion of the skin is provided, and the crimping portion further has an uneven pattern on the outer periphery (ear portion) of the dumpling or wonton skin. A pattern adding unit for attaching In addition, the detailed shape of the crimping part including a recessed part and a pattern addition part is mentioned later.

  The forming roll 140 has a rotation shaft 143, and a handle arm 141 for rotating the forming roll 140 supported by the bearing 112 is provided on the end surface of the rotation shaft 143. Furthermore, a handle 142 is provided at the distal end portion of the handle arm 141.

  In addition, a disc portion 145 for rotating the forming roll 150 in synchronization with the forming roll 140 is provided on the end surface of the peripheral surface 144 of the forming roll 140. The detailed configuration of the disc portion 145 will be described later.

  Similar to the forming roll 140, the forming roll 150 includes a recess that supports the central portion of the dumpling or wonton skin and operates to wrap the ingredients with the skin. In addition, the outer peripheral portion of the dumpling or wonton skin is supported, and a crimping portion for crimping the outer peripheral portion of the skin is provided, and the crimping portion further has an uneven pattern on the outer periphery (ear portion) of the dumpling or wonton skin. A pattern adding unit for attaching In addition, the detailed shape of the crimping part including a recessed part and a pattern addition part is mentioned later.

  The forming roll 150 has a rotating shaft 151, and a disk portion 153 for rotating the forming roll 150 in synchronization with the forming roll 140 is provided on the end surface of the peripheral surface 152. The detailed configuration of the disc portion 153 will be described later.

<2. Assembly drawing of cooking toy>
FIG. 2 is an assembly diagram of the cooking toy 100 and shows a state in which the forming roll 140 and the forming roll 150 are respectively attached to the bearings 112 and 113 and the container 130 is stored in the container storage portion 115.

  By attaching the forming roll 140 and the forming roll 150 to the bearing 112 and the bearing 113, respectively, the forming roll 140 and the forming roll 150 are brought into a close state, and the disc portion 145 and the disc portion 153 act to allow synchronous rotation. It becomes.

  At this time, the handle arm 141 and the handle 142 of the forming roll 140 are positioned on the outer side surface of the main body 110. For this reason, the user can easily rotate the forming rolls 140 and 150 synchronously by rotating the handle 142.

  As is clear from the comparison between the exploded view shown in FIG. 1 and the assembly view shown in FIG. 2, the container 130, the forming roll 140, and the forming roll 150 can be easily attached to and detached from the main body 110. . In other words, even when used by children, it can be easily assembled, disassembled and cleaned.

<3. Detailed configuration of forming roll>
Next, the details of the concave portions, the crimping portions (including the pattern adding portion), and the disk portion of the forming rolls 140 and 150 will be described. FIG. 3 is a plan view of the forming roll 140 and the forming roll 150 in a state of being supported by the bearing 112 and the bearing 113, respectively.

  As shown in FIG. 3, a semicircular concave portion 301 is provided on the peripheral surface 144 of the forming roll 140, and a crimping portion 302 having a plurality of pattern addition portions 302 ′ is provided along the outer edge of the concave portion 301. Is provided. Further, a groove 303 serving as a contact avoiding portion is provided between the outer edge of the recess 301 and the crimping portion 302.

  Similarly, a semicircular concave portion 311 is provided on the peripheral surface 152 of the forming roll 150, and a crimping portion 312 having a pattern addition portion 312 ′ is provided along the outer edge of the concave portion 311. Further, a groove portion 313 that is a contact avoidance portion is provided between the outer edge of the recess 311 and the crimping portion 312.

  Further, the disc portion 145 provided on the end surface of the peripheral surface 144 includes a gear 304 and an alignment member 305. Similarly, the disc portion 153 provided on the end surface of the peripheral surface 152 is composed of a gear 314 and an alignment member 315.

  The gear ratio between the gear 304 and the gear 314 is 1: 1, and when the gear 304 and the gear 314 are coupled, the forming roll 140 and the forming roll 150 rotate at the same cycle.

  When the recess 301 provided on the peripheral surface 144 of the forming roll 140 rotates to the upper position, the alignment member 305 and the alignment member 315 are similar to the recess 311 provided on the peripheral surface 152 of the forming roll 150. It is a member for performing alignment (rotational alignment) of the forming roll 140 and the forming roll 150 in the rotational direction so as to reach the upper position.

  Hereinafter, concave portions 301 and 311 (including groove portions 303 and 313), crimping portions 302 and 312 (including pattern adding portions 302 ′ and 312 ′), disk portions 145 and 153 (gears 304 and 314, alignment member 305 and The details will be described individually.

<3.1 Description of recesses and grooves>
FIG. 4 is a view showing the shape of the AA cross section (the AA cross section of FIG. 3) of the forming rolls 140 and 150. As shown in FIG. 4A, the recess 301 and the recess 311 have gentle curved surfaces formed from the inside toward the outside. The groove part 303 is formed between the gently curved end part (outer edge) forming the concave part 301 and the crimping part 302. Similarly, the groove portion 313 is formed between the end portion (outer edge) of the gently curved surface that forms the concave portion 311 and the crimping portion 312.

  As described above, when the groove portion 303 and the groove portion 313 are arranged, the dumpling skin is placed from the recesses 301 and 311 to the crimping portions 302 and 312, and further, when the ingredients are placed, the placed dumplings are placed. The skin contacts the gentle curved surfaces forming the concave portions 301 and 311 and the crimping portions 302 and 312, while not contacting the groove portions 303 and 313.

  FIG. 4B is a diagram showing a state in which the dumpling skin 411 is placed from the recesses 301 and 311 to the crimping portions 302 and 312 and the ingredients 412 are placed. As shown in FIG. 4B, when the dumpling skin 411 is placed and further the ingredient 412 is placed, the dumpling skin 411 is curved along the recesses 301 and 311 due to the weight of the ingredient 412. It becomes. As a result, the central part of the dumpling skin 411 contacts the recesses 301 and 311. Further, the outer peripheral portion (ear portion) of the dumpling skin 411 is in contact with the crimping portions 302 and 312 by applying water for bonding.

  On the other hand, the boundary region (region corresponding to the groove portions 303 and 313) between the outer peripheral portion (ear portion) and the central portion of the dumpling skin 411 does not contact the groove portions 303 and 313. 4B is an enlarged view of the groove 303 in a state where the dumpling skin 411 is placed from the recess 301 to the crimping portion 302 and the ingredient 412 is further placed. As shown at 400 in FIG. 4B, the border region of the dumpling skin 411 whose central portion is curved along the curved surface of the concave portion 301 is once separated at the groove portion 303, and again at the crimping portion 302 at the ear portion. Touch.

  As described above, once the boundary region is separated in the groove portion 303, even when the ear portion is pasted, even if the center portion is pulled in the direction of the arrow 401 by the weight of the ingredients 412, the boundary region is free to play. Thus, it is possible to reduce the load applied to the boundary region (particularly the portion indicated by the arrow 402). As a result, it is possible to reduce the possibility of a situation in which the skin is broken in the boundary region.

  In addition, as described above, since the produced dumpling has a low expansion rate of the ear skin with respect to the center part that wraps the ingredients, conventionally, when cooking (when baked or boiled) ), It was easy to break between the central part and the ear part, but the dumplings are produced by providing a groove part between the concave part and the crimping part as in this embodiment. In that case, it becomes possible to provide an air layer in the boundary region between the central part of the dumpling skin and the ear part, and the air layer can absorb the difference in expansion coefficient between the central part and the ear part. For this reason, according to this embodiment, even during cooking, it is possible to reduce the possibility that the skin of the dumpling will be broken at the boundary region between the ear and the center.

<3.2 Explanation of disc part>
Next, the detailed configuration of the disk portions 145 and 153 will be described. FIG. 5 is a view showing a BB cross section (BB cross section of FIG. 3) of the forming rolls 140 and 150. In FIG. 5, 304 and 305 are a gear and an alignment member of the disc part 145, respectively. Reference numerals 314 and 315 denote a gear and an alignment member for the disk portion 153, respectively. Further, 501 represents a straight line passing through the rotation center of the forming roll 140, and 502 represents a straight line passing through the rotation center of the forming roll 150.

  As shown in FIG. 5, the alignment member 305 of the disc portion 145 is provided with a notch 511, and the alignment member 315 of the disc portion 153 has a protrusion that can be inserted into the notch 511. A part 512 is provided.

  As shown in FIG. 5A, when the forming rolls 140 and 150 are attached to the bearings 112 and 113 by the user, the gear 304 and the gear 314 are combined. For this reason, when the forming roll 140 is rotated and the disc portion 145 is rotated in the arrow 521 direction, the disc portion 153 of the forming roll 150 is synchronously rotated in the arrow 522 direction.

  At this time, even if the concave portion 301 provided on the peripheral surface 144 of the forming roll 140 rotates to the upper position, the concave portion 311 provided on the peripheral surface 152 of the forming roll 150 does not always reach the upper position. There is no (that is, the forming roll 140 and the forming roll 150 rotate without being aligned in the rotational direction).

  Here, when the disc portion 153 rotates in the direction of the arrow 522, the protrusion 512 provided on the alignment member 315 eventually comes into contact with the side surface of the alignment member 305 of the disc portion 145. FIG. 5B shows a state in which the protruding portion 512 of the alignment member 315 is in contact with the side surface of the alignment member 305 of the disc portion 145.

  Here, the distance D between the rotation center of the forming roll 140 and the rotation center of the forming roll 150 is adjusted so that the protrusion 512 does not rotate by sliding on the side surface of the alignment member 305. It is assumed that

  For this reason, as shown in FIG. 5B, when the protrusion 512 of the alignment member 315 contacts the side surface of the alignment member 305 of the disk portion 145, the alignment member 315 receives a rightward force on the paper surface. As a result, the rotation center of the forming roll 150 is shifted to the right in the drawing. That is, the distance between the rotation center of the forming roll 140 and the rotation center of the forming roll 150 is D ′ (where D ′> D).

  When the distance between the rotation center of the forming roll 140 and the rotation center of the forming roll 150 reaches D ′, the coupling between the gear 314 and the gear 304 is released. As a result, the rotation of the forming roll 150 that has been rotating synchronously with the forming roll 140 stops, and only the forming roll 140 rotates.

  Then, when only the forming roll 140 rotates, the notch 511 provided in the alignment member 305 eventually reaches the position of the protrusion 512 of the disk portion 153.

  FIG. 5C shows a state in which the notch 511 provided in the alignment member 305 has reached the position of the protrusion 512 of the disk portion 153. As shown in FIG. 5C, when the notch 511 provided in the alignment member 305 reaches the position of the protrusion 512 of the disk 153, the protrusion 512 of the disk 153 is aligned. It will be inserted into the notch 511 of the member 305.

  As a result, the rotation center of the forming roll 150 returns to the left side of the drawing. That is, the distance between the rotation center of the forming roll 140 and the rotation center of the forming roll 150 returns to D. As a result, the gear 314 that has been released from the coupling with the gear 304 is re-coupled with the gear 304, and the molding roll 150 rotates in synchronization with the molding roll 140 again.

  As described above, since the gear ratio between the gear 304 and the gear 314 is 1: 1, the notch 511 of the alignment member 305 and the protrusion 512 of the alignment member 315 rotate at the same cycle. It becomes. That is, thereafter, the gear 314 and the gear 304 are rotated without being released from the coupling (see FIG. 5D).

  Thus, by having the alignment members 305 and 315, even if the forming roll 140 and the forming roll 150 are attached to the main body 110 without being aligned in the rotation direction, the user rotates the forming roll 140. With this, it is possible to easily perform alignment in the rotational direction.

  That is, with the protrusions 512 inserted into the cutouts 511, the recesses 301 and the recesses 311 are arranged so that the recesses 301 and the recesses 311 are in corresponding positions, thereby making it easy to align the positions. Can be done.

<3.3 Description of crimping part>
Next, a detailed configuration of the crimping unit 302 and the crimping unit 312 including the pattern adding unit 302 ′ and the pattern adding unit 312 ′ will be described. FIG. 6 is a view showing a CC cross section (CC cross section of FIG. 3) of the forming rolls 140 and 150. In FIG. 6, reference numerals 302 and 312 denote crimping portions disposed on the peripheral surface 144 of the forming roll 140 and the peripheral surface 152 of the forming roll 150, respectively.

  As shown in FIG. 6A, the crimping portions 302 and 312 have pattern addition portions 302 ′ and 312 ′ in which irregularities are formed along the peripheral surfaces 144 and 152. In addition, as shown in FIG. 6B, the crimping portions 302 and 312 are rotated to the corresponding positions, and the peak portion of the pattern addition portion 302 ′ and the valley portion of the pattern addition portion 312 ′ overlap. The valley of the pattern adding unit 302 ′ and the peak of the pattern adding unit 312 ′ overlap each other.

<4. Instructions for wrapping ingredients with gyoza skin>
Next, the procedure for wrapping ingredients with dumpling skin using the forming roll 140 and the forming roll 150 will be described.

  FIG. 7 is a view for explaining a procedure of wrapping ingredients with gyoza skin using the forming roll 140 and the forming roll 150, and is a cross-sectional view taken along the line AA of the forming rolls 140 and 150 (A- in FIG. 3). It is a figure which shows A cross section.

  As shown in FIG. 7A, when the alignment of the forming roll 140 and the forming roll 150 in the rotational direction is completed, the user stops the recessed portion 301 and the recessed portion 311 in a state where they are rotated to the upper position. In this state, the dumpling skin 411 is placed, and further the ingredients 412 are placed.

  After placing the dumpling skin 411 and the ingredients 412, the user rotates the forming roll 140. FIG. 7B shows a state where rotation of the forming roll 140 is started. As shown in FIG. 7B, when the forming roll 140 starts to rotate, the forming roll 150 also rotates synchronously, so the dumpling skin 411 placed in the recesses 301 and 311 wraps the ingredients 412. To curve.

  FIG. 7C shows a state where the forming roll 140 is further rotated. As shown in FIG. 7C, the dumpling skin 411 is in close contact with the forming rolls 140 and 150 at the central portion 301 and the ear portion 302 of the forming roll 140 and at the central portion 311 and the ear portion 312 of the forming roll 150. Therefore, even if the ingredient 412 is wrapped, the ingredient 412 is supported without falling downward.

  FIG. 7D shows a state where the crimping portion 302 on the peripheral surface 144 and the crimping portion 312 on the peripheral surface 152 have reached the corresponding positions. As shown in FIG. 7D, when the corresponding position is reached, the ears of the dumpling skin 411 are bonded together, and the ingredient 412 is completely wrapped by the dumpling skin 411.

  When the forming rolls 140 and 150 are further rotated, the crimping portion 302 of the peripheral surface 144 and the crimping portion 312 of the peripheral surface 152 are separated from each other. FIG. 7E shows a state in which the crimping portion 302 on the peripheral surface 144 and the crimping portion 312 on the peripheral surface 152 are rotated to a position away from each other.

  As shown in FIG. 7E, when the crimping portion 302 of the circumferential surface 144 and the crimping portion 312 of the circumferential surface 152 are separated from each other, the dumpling skin 411 enclosing the ingredients 412 falls downward according to gravity. . The dumpling 700 will be produced | generated by the above procedure.

<5. Explanation of moisture application member for bonding>
Next, a moisture application member that applies moisture to the ears to bond the ears of the dumpling skin will be described. FIG. 8 is a view showing a moisture application member that applies moisture to the ears in order to bond the ears of the dumpling skin.

  FIG. 8A is a perspective view of the moisture application member 800. As shown in FIG. 8A, the moisture application member 800 includes a circular upper portion 801 that matches the shape of the dumpling skin, and a material insertion port 802 is provided at the center of the upper portion 801. ing.

  The ingredient insertion port 802 is a position where the ingredient is placed when the moisture application member 800 is set on the dumpling skin in a state where the dumpling skin is placed on the forming rolls 140 and 150. It is an opening for specifying. By placing the ingredient through the ingredient insertion port 802, the ingredient can be prevented from being placed at an uneven position.

  Reference numeral 803 denotes a handle portion, and the user holds the handle portion 803 and sets the moisture application member 800 on the gyoza skin.

  Reference numeral 804 denotes a support portion. The support portion 804 has a shape along the peripheral surfaces 144 and 152 of the forming rolls 140 and 150 so that the moisture application member 800 is stabilized when set on the dumpling skin. is doing.

  The bottom surface of the support portion 804 is a moisture application portion 805, and when the moisture application member 800 is set on the dumpling skin, the moisture attached to the moisture application portion 805 is applied to the ear portion of the dumpling skin. Will be.

  FIG. 8B shows a state in which the moisture applying member 800 is set on the dumpling skin (showing a cross-sectional view at the CC cross-sectional position in FIG. 3). As shown in FIG. 8 (B), since the moisture application part 805 is set along the crimping parts 302 and 312 of the peripheral surfaces 144 and 152, the moisture is surely applied to the ears of the dumpling skin. In addition, the moisture application member 800 can be maintained in a stable state.

<6. Overall procedure for producing dumplings>
Next, an overall procedure for generating dumplings using the cooking toy 100 according to the present embodiment will be described.

  FIG. 9 is a diagram for explaining an overall procedure for generating dumplings using the cooking toy 100 according to the present embodiment.

  As shown in FIG. 9A, first, the user attaches the forming roll 140, the forming roll 150, and the container 130 to the main body 110. When the attachment of the forming roll 140 and the forming roll 150 and the container 130 to the main body 110 is completed, the forming roll 140 is rotated as shown in FIG. While aligning, it adjusts so that the recessed part 301 and the recessed part 311 may come to an upper position.

  When the rotation of the forming roll 140 is stopped when the recess 301 and the recess 311 are rotated to the upper position, the user next places the dumpling skin 411 in the recess 301 and the recess 311. FIG. 9C shows a state in which the dumpling skin 411 is placed in the recesses 301 and 311.

  After placing the dumpling skin 411, the user sets the moisture application member 800 on the dumpling skin 411. In setting, the moisture application member 800 is immersed in water so that the moisture application unit 805 has moisture attached thereto.

  By setting the moisture application member 800 on the dumpling skin 411, moisture is applied to the ears of the dumpling skin 411. Next, as shown in FIG. 9D, the ingredients 412 are placed on the dumpling skin 411 using a spoon 901 or the like while the moisture application member 800 is set on the dumpling skin 411. Put. As described above, the ingredient 412 is placed on the dumpling skin 411 through the ingredient insertion port of the moisture application member 800.

  When the ingredients 412 have been placed on the dumpling skin 411, the moisture application member 800 is removed and the lid 120 is closed. Then, as shown in FIG. 9E, by operating the handle 142, the forming roll 140 and the forming roll 150 are rotated synchronously.

  By synchronously rotating the forming roll 140 and the forming roll 150, dumplings are generated and fall into the container 130. The produced dumpling 700 can be taken out by pulling out the container 130 as shown in FIG.

  As apparent from the above description, the cooking toy 100 according to the present embodiment has a configuration in which a groove is provided between the recess and the crimping portion. Thereby, when producing | generating dumplings, it became possible to reduce possibility that the skin of a dumpling will be torn in the boundary area | region of an ear | edge part and a center part.

  Furthermore, the produced dumplings are generally heated during cooking (when baked or boiled) because the expansion rate of the ear skin is lower than the central part that wraps the ingredients. By doing so, it was easy to break between the central part and the ear part, but, as in the present embodiment, with a configuration in which a groove part is provided between the recessed part and the crimping part, when producing dumplings, An air layer can be provided in the boundary region between the central part and the ear part of the skin, and the difference in expansion coefficient between the central part and the ear part can be absorbed by the air layer. For this reason, according to the present embodiment, it is possible to reduce the possibility that the gyoza skin is torn at the boundary region between the ear and the center during cooking.

  Furthermore, in this embodiment, it was set as the structure which provides an ingredient insertion port in a water | moisture-content application | coating member while providing the water | moisture-content application | coating member for apply | coating a water | moisture content to the ear | edge part of the dumpling. This makes it possible to apply an appropriate amount of moisture to the ears of the gyoza skin, and to eliminate the bias in the position where the ingredients are placed. As a result, it is possible to further reduce the possibility of breaking the dumpling skin when producing dumplings or cooking dumplings.

  Moreover, in the cooking toy according to the present embodiment, the forming roll can be easily attached and detached. As a result, the user can easily disassemble and clean the cooking toy.

  Moreover, in the cooking toy according to the present embodiment, the alignment member is arranged. Thereby, when attaching a forming roll to a main-body part, it came to be able to align easily.

  That is, it has become possible to provide a cooking toy that can produce dumplings and is easy to handle.

[Second Embodiment]
In the first embodiment, a groove portion is provided between the concave portion of the forming roll and the pressure-bonding portion in order to reduce the possibility that the skin of the dumplings is broken at the boundary region between the ear portion and the central portion during generation or cooking. Thus, the boundary region of the gyoza skin is configured not to contact the molding roll, but the present invention is not limited to this.

  In constructing the border region of the dumpling skin so as not to be in contact with the forming roll, instead of providing the groove portion, for example, a convex portion may be provided in the vicinity of the crimping portion. Details of this embodiment will be described below.

<1. Explanation of concave and convex portions>
FIG. 10 is a diagram showing another shape of the forming rolls 140 and 150 taken along the line AA (cross section AA in FIG. 3). As shown in FIG. 10A, the concave portion 301 and the concave portion 311 have a gentle curved surface formed from the inside to the outside, and are on the gentle curved surface forming the concave portion 301, A convex portion 1001 is formed in the vicinity of 302. Similarly, a convex portion 1011 is formed on the gentle curved surface forming the concave portion 311 and in the vicinity of the crimping portion 312.

  Thus, by forming the convex portions 1001 and 1011, the dumpling skin is placed from the concave portions 301, 311 to the crimping portions 302, 312, and further, when the ingredients are placed, the placed dumplings The skin contacts the gentle curved surfaces forming the concave portions 301 and 311 and the crimping portions 302 and 312, but does not contact the forming rolls 140 and 150 between the convex portions 1001 and 1011 and the crimping portions 302 and 312. It will be.

  FIG. 10 (B) is a diagram showing a state in which the dumpling skin 411 is placed from the recesses 301 and 311 to the crimping portions 302 and 312 and the ingredients 412 are placed. As shown in FIG. 10B, when the dumpling skin 411 is placed and further the ingredient 412 is placed, the dumpling skin 411 is curved along the recesses 301 and 311 due to the weight of the ingredient 412. It becomes. As a result, the central part of the dumpling skin 411 contacts the recesses 301 and 311.

  In addition, a curved surface 1002 of the convex portion 1001 that forms a continuous curved surface with respect to the curved surfaces of the concave portions 301 and 311, and a continuous curved surface with respect to the curved surface 1002, and a dumpling skin 411 in the direction of the crimping portion 302. The curved surface 1003 that leads is also in contact (note that only the enlarged view of the convex portion 1001 is shown in FIG. 10B, but the same applies to the convex portion 1011).

  Furthermore, the outer peripheral part (ear part) of the dumpling skin 411 is in contact with the crimping parts 302 and 312 by applying water for bonding.

  On the other hand, the boundary region (region corresponding to the region between the convex part 1001 and the crimping part 302) between the outer peripheral part (ear part) and the central part of the dumpling skin 411 is in contact with the forming rolls 140 and 150. do not do. 10B of FIG. 10B is an enlarged view of the convex portion 1001 in a state where the dumpling skin 411 is placed from the concave portion 301 to the crimping portion 302 and the ingredient 412 is further placed.

  As shown at 1000 in FIG. 10B, the dumpling skin 411 having a central portion curved along the curved surface of the concave portion 301 is formed along the curved surface 1002 and the curved surface 1003 of the convex portion 1001, and the convex portion 1001 and the crimping portion 302. In the meantime, the boundary region is once separated, and the ear portion comes into contact again at the crimping portion 302.

  As described above, once the boundary region is separated between the convex portion 1001 and the crimping portion 302, the center portion is pulled in the direction of the arrow 401 by the weight of the ingredient 412 when the ear portion is bonded. However, the boundary region becomes play, and the load applied to the boundary region (particularly the portion indicated by the arrow 402) can be reduced.

  Further, since the boundary area can be played, even when cooking (when the produced dumplings are baked or boiled), even if the area where the ingredients 412 are wrapped is expanded by heat, the dumpling skin 412 is torn. There is nothing. As a result, it is possible to reduce the possibility of a situation in which the skin is broken in the boundary region.

  In addition, as described above, since the produced dumpling has a low expansion rate of the ear skin with respect to the center part that wraps the ingredients, conventionally, when cooking (when baked or boiled) ), It was easy to break between the center part and the ear part, but when producing dumplings by adopting a configuration in which a convex part is provided in the vicinity of the crimping part as in this embodiment, An air layer can be provided in the boundary region between the center portion and the ear portion of the dumpling skin, and the difference in expansion coefficient between the center portion and the ear portion can be absorbed by the air layer. For this reason, according to this embodiment, even during cooking, it is possible to reduce the possibility that the skin of the dumpling will be broken at the boundary region between the ear and the center.

<2. Instructions for wrapping ingredients with gyoza skin>
Next, the procedure for wrapping ingredients with dumpling skin using the forming roll 140 and the forming roll 150 will be described.

  FIG. 11 is a view for explaining a procedure of wrapping ingredients with gyoza skin using the forming roll 140 and the forming roll 150, and is a cross section taken along the line AA of the forming rolls 140 and 150 (A- in FIG. 3). It is a figure which shows A cross section.

  As shown in FIG. 11A, when the alignment of the forming roll 140 and the forming roll 150 in the rotational direction is completed, the user stops the recessed portion 301 and the recessed portion 311 in a state where they are rotated to the upper position. In this state, the dumpling skin 411 is placed, and further the ingredients 412 are placed.

  After placing the dumpling skin 411 and the ingredients 412, the user rotates the forming roll 140. FIG. 11B shows a state where rotation of the forming roll 140 is started. As shown in FIG. 11B, when the forming roll 140 starts to rotate, the forming roll 150 also rotates synchronously, so that the dumpling skin 411 placed in the recesses 301 and 311 wraps the ingredients 412. To curve.

  FIG. 11C shows a state where the forming roll 140 is further rotated. As shown in FIG. 11C, the dumpling skin 411 is in close contact with the forming rolls 140 and 150 at the central portion 301 and the ear portion 302 of the forming roll 140 and at the central portion 311 and the ear portion 312 of the forming roll 150. Therefore, even if the ingredient 412 is wrapped, the ingredient 412 is supported without falling downward.

  FIG. 11D shows a state where the crimping portion 302 on the peripheral surface 144 and the crimping portion 312 on the peripheral surface 152 have reached the corresponding positions. As shown in FIG. 11 (D), when the corresponding position is reached, the ears of the dumpling skin 411 are bonded together, and the ingredients 412 are completely wrapped by the dumpling skin 411.

  When the forming rolls 140 and 150 are further rotated, the crimping portion 302 of the peripheral surface 144 and the crimping portion 312 of the peripheral surface 152 are separated from each other. FIG. 11E shows a state in which the crimping portion 302 on the peripheral surface 144 and the crimping portion 312 on the peripheral surface 152 are rotated to a position away from each other.

  As shown in FIG. 11E, when the crimping portion 302 of the peripheral surface 144 and the crimping portion 312 of the peripheral surface 152 are separated, the dumpling skin 411 enclosing the ingredients 412 falls downward according to gravity. . The dumpling 700 will be produced | generated by the above procedure.

  As apparent from the above description, the cooking toy 100 according to the present embodiment has a configuration in which a convex portion is provided in the vicinity of the crimping portion. Thereby, when producing | generating dumplings, it became possible to reduce possibility that the skin of a dumpling will be torn in the boundary area | region of an ear | edge part and a center part.

  Furthermore, the produced dumplings are generally heated at the time of cooking (when baked or boiled) because the expansion rate of the skin of the ear is lower than the central part that wraps the ingredients. It was easy to tear between the center part and the ear part, but when it is configured to provide a convex part in the vicinity of the crimping part as in this embodiment, when generating dumplings, the ear part of the dumpling skin It is possible to provide an air layer in the boundary region between the central portion and the central portion, and the air layer can absorb the difference in expansion coefficient between the central portion and the ear portion. For this reason, according to the present embodiment, it is possible to reduce the possibility that the gyoza skin is torn at the boundary region between the ear and the center during cooking.

  Further, as in the present embodiment, by providing a convex portion in the vicinity of the crimping portion, a range in which the ingredient is placed is defined. As a result, it was difficult for children to place a certain amount of ingredients in an appropriate position in a conventional commercial dumpling maker intended to mass-produce dumplings of the same shape and size. However, according to the cooking toy 100 according to the present embodiment, it is possible to place a certain amount of ingredients at an appropriate position.

[Third Embodiment]
In the said 1st Embodiment, in order to apply | coat an appropriate quantity of water | moisture content to the ear | edge part of the dumpling skin, it was decided to provide a water application member, and although FIG. 8 showed an example of the shape of a water application member, The shape of the moisture application member according to the invention is not limited to this.

  For example, the moisture application part of the moisture application member may be formed by a surface having irregularities instead of a smooth surface. This is because an appropriate amount of water can be adhered to the moisture application part by forming the moisture application part with a surface having irregularities.

  FIG. 12 is a view for explaining the moisture application member in the present embodiment, and FIG. 12A is a perspective view of the moisture application member 800. In addition, since the shape when the moisture application member 800 is viewed from above is the same as the shape of the moisture application member shown in FIG. 8, description thereof is omitted here.

  On the other hand, FIG. 12B is a bottom view of the moisture application member 800. As shown in FIG. 12B, linear protrusions 1201 are provided at regular intervals (for example, 1 mm intervals) in the moisture application part 805 of the moisture application member 800 of this embodiment.

  Thus, by forming the moisture application part with a surface having irregularities, it is possible to attach an appropriate amount of water to the moisture application part.

  In the example of FIG. 12B, the convex portions 1201 are arranged at a constant interval. However, the present invention is not limited to this, and the interval between the adjacent convex portions 1201 may not be constant. Moreover, the shape of the convex part 1201 may not be a linear shape.

[Fourth Embodiment]
In the first embodiment, the peripheral surfaces 144 and 152 of the forming rolls 140 and 150 are provided with a pair of concave portions (the concave portions 301 and 311) and the crimping portions (the crimping portions 302 and 312). Is not limited to this, and a configuration in which a plurality of concave portions and crimping portions are arranged on the peripheral surface (for example, dumplings are provided by the concave portions and the crimping portion arranged on one side of the peripheral surface, and wonton is provided by the concave portions and the crimping portion arranged on the other side. A configuration that can be generated). Furthermore, in that case, you may comprise so that the shape of each recessed part and the shape of a pattern addition part may differ.

  Moreover, although the said 1st Embodiment demonstrated the case where a dumpling was produced | generated, it cannot be overemphasized that it is applicable similarly when producing foodstuffs other than a dumpling.

Claims (15)

A pair of forming rolls configured to be synchronously rotatable;
A bearing that supports a rotating shaft of the pair of forming rolls, and that supports the pair of forming rolls in a detachable manner in a proximity state;
On the peripheral surfaces of the pair of forming rolls,
A recess that operates to wrap the ingredients placed in the center of the skin by the skin of the ingredients-enclosed food placed on the pair of shaping rolls when the pair of shaping rolls rotate When,
When the pair of forming rolls is rotated, a crimping part for crimping the outer peripheral part of the leather,
Arranged between the concave portion and the crimping portion, for preventing a region between the central portion and the outer peripheral portion of the skin of the ingredient-enclosed food from contacting the pair of forming rolls A contact avoidance unit, and
A cooking toy characterized in that ingredients-enclosed food is formed by rotation of the pair of forming rolls.   The cooking toy according to claim 1, wherein a plurality of the concave portions, the crimping portions, and the contact avoiding portions are arranged on the peripheral surfaces of the pair of forming rolls.   The cooking toy according to claim 1, wherein the contact avoiding portion is a groove portion.   The cooking toy according to claim 1, wherein the contact avoiding portion is a convex portion provided in the vicinity of the crimping portion.   The convex portion includes a first curved surface that is continuous with respect to the curved surface formed by the concave portion, and a second curved surface that is formed continuously with the first curved surface toward the crimping portion. The cooking toy according to claim 4. The pair of forming rolls includes:
A gear that is coupled to each other while being pivotally supported by the housing, and realizes synchronous rotation of the pair of forming rolls;
When the pair of forming rolls rotate synchronously, and the mutual rotational position is not a predetermined rotational position, the coupling of the gears is released, and when the predetermined rotational position is reached, The cooking toy according to claim 1, further comprising: a rotation alignment member that re-couples the gear.   The cooking toy according to claim 1, wherein the crimping part further includes a pattern adding part for adding a concavo-convex pattern to the outer periphery of the skin when the outer periphery of the skin is crimped. In a state where the skin of the ingredients-enclosed food is placed on the pair of forming rolls, the skin further includes a moisture application member that applies moisture to the outer periphery of the skin,
The moisture applying member has a shape in which a surface for applying moisture to an outer peripheral portion of the skin is shaped along a peripheral surface of the pair of forming rolls pivotally supported by the housing. Item 2. A cooking toy according to item 1.   The moisture application member further includes an ingredient insertion port for allowing the ingredient to be placed at a predetermined position in the center of the skin in a state where the moisture application member is in contact with the outer periphery of the skin. The cooking toy according to claim 8, wherein   The cooking toy according to claim 9, wherein the moisture applying member has irregularities formed on a surface that contacts the outer periphery of the skin.   The cooking toy according to claim 1, further comprising a container for storing the ingredient-enclosed food housed in the housing and formed by rotation of the pair of forming rolls. A lid that covers the pair of molding rolls pivotally supported by the housing;
The said cover part is further provided with the press member which presses the rotating shaft of this pair of forming roll in the direction of the said bearing in the state which covered the said pair of forming roll. Cooking toys. A pair of forming rolls configured to be synchronously rotatable;
A bearing that supports a rotating shaft of the pair of forming rolls, and that supports the pair of forming rolls in a detachable manner in a proximity state;
On the peripheral surfaces of the pair of forming rolls,
A recess that operates to wrap the ingredients placed in the center of the skin by the skin of the ingredients-enclosed food placed on the pair of shaping rolls when the pair of shaping rolls rotate When,
When the pair of forming rolls is rotated, a crimping part that crimps the outer peripheral part of the leather is disposed,
The pair of forming rolls includes:
A gear that is coupled to each other while being pivotally supported by the housing, and realizes synchronous rotation of the pair of forming rolls;
When the pair of forming rolls rotate synchronously, and the mutual rotational position is not a predetermined rotational position, the coupling of the gears is released, and when the predetermined rotational position is reached, A rotational alignment member for recombining the gear, and
A cooking toy characterized in that ingredients-enclosed food is formed by rotation of the pair of forming rolls. A pair of forming rolls configured to be synchronously rotatable;
A bearing that supports a rotating shaft of the pair of forming rolls, and that supports the pair of forming rolls in a detachable manner in a proximity state;
On the peripheral surfaces of the pair of forming rolls,
A recess that operates to wrap the ingredients placed in the center of the skin by the skin of the ingredients-enclosed food placed on the pair of shaping rolls when the pair of shaping rolls rotate When,
When the pair of forming rolls is rotated, a crimping part that crimps the outer peripheral part of the leather is disposed,
In a state where the skin of the ingredients-enclosed food is placed on the pair of forming rolls, the skin further includes a moisture application member that applies moisture to the outer periphery of the skin,
The moisture application member has a shape in which a surface for applying moisture to the outer peripheral portion of the skin is along the peripheral surface of the pair of molding rolls pivotally supported by the housing;
A cooking toy characterized in that ingredients-enclosed food is formed by rotation of the pair of forming rolls. A pair of forming rolls configured to be synchronously rotatable;
A bearing that supports a rotating shaft of the pair of forming rolls, and that supports the pair of forming rolls in a detachable manner in a proximity state;
On the peripheral surfaces of the pair of forming rolls,
A recess that operates to wrap the ingredients placed in the center of the skin by the skin of the ingredients-enclosed food placed on the pair of shaping rolls when the pair of shaping rolls rotate When,
When the pair of forming rolls is rotated, a crimping part that crimps the outer peripheral part of the leather is disposed,
A lid that covers the pair of molding rolls pivotally supported by the housing;
The lid portion further includes a pressing member that presses the rotation shaft of the pair of forming rolls in the direction of the bearing in a state of covering the pair of forming rolls,
A cooking toy characterized in that ingredients-enclosed food is formed by rotation of the pair of forming rolls.

Images