JP2011143161A - Cooking utensil for making soup stock - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a cooking utensil for making soup stock capable of easily making thick soup stock suitable for use as a soup stock for needle soup just by steeping soup stock materials in hot water and leaving them. <P>SOLUTION: (A) In the state of mounting a soup stock container body 21 on a heat insulating container body 31 and mounting a filtering net 40 inside the soup stock container body 21, the soup stock material 50 and hot water 60 are put in. (B) A heat insulating container lid 32 is put on the heat insulating container body 31 to close the port 31a of the heat insulating container body 31, and the fitting part 32a of the heat insulating container lid 32 is fitted to the port 31a of the soup stock container body 31. By leaving it for at least 30 minutes at room temperature in the state, the thick soup stock generating a pure taste without miscellaneous tastes nor impurities is made. <P>COPYRIGHT: (C)2011,JPO&INPIT

Description

  TECHNICAL FIELD The present invention relates to a technique for hot water extraction of soup stock from a soup stock material, and more specifically, a cooking utensil for soup collector and soup stock for extracting the stock from a stock stock by immersing the stock in hot water and leaving it at room temperature. It relates to a manufacturing method.

  A cooking pot for easily taking the soup stock at home is known (Patent Document 1). This type of cooking pot has a pot body with a handle and a spout, a strainer mesh housed in the pot body, and a lid that closes the opening of the pot body, such as kelp, bonito and shiitake mushrooms. The soup stock can be easily taken by putting the stock into a strainer and immersing it in hot water in the cooking pot body. After taking the broth, you can pour the broth directly into the bowl by holding the handle and tilting the spout.

JP 2003-299457 A

  According to the above-mentioned conventional cooking pot, pouring hot water into the pot body, putting the stock material, and leaving it to cool as it is with the lid on, so that it has a clean taste with no misty or turbidity. You can take the soup stock.

  However, the soup stock taken in this way is suitable as a direct soup stock, but has a weak taste when used as a soup stock for noodle soup such as udon soup and soba soup. This is because conventional cooking pots use pottery or heat-resistant glass for the pot body and lid, and the temperature of the hot water drops to about 80 degrees or less in a few minutes after pouring hot water. Thick soup stock such as thick-boiled bonito and bonito, boiled potatoes, jaws, and kelp require cooking for a certain period of time. If you use a conventional cooking pot and try to take the soup from a thick stock, the stock will absorb the water and simmer, and the hot water temperature will drop when the thick stock comes out. If you don't reheat it, you won't be able to take the broth. This means that it would have been better to use a pan that can be cooked from the beginning.

  The problem to be solved by the present invention is to make a thick stock suitable for use as a soup stock of noodle soup, such as udon soup and soba soup, simply by soaking the stock in hot water and leaving it to stand. It is in providing the cooking utensil for taking and the manufacturing method of soup stock.

[Cooking utensil for soup stock]
The soup stock cooking utensil of the present invention is a soup stock cooking utensil for immersing the stock material in hot water and taking the stock.
Having a stock container and a heat-retaining container,
The soup container
A soup container body, and a soup container lid that seals the mouth of the soup container body in an openable and closable manner,
The insulation container is
A heat insulating container main body that detachably accommodates the soup container main body, and a heat insulating container lid that opens and closes the mouth of the heat insulating container main body;
After attaching the soup container body to the heat insulation container body and putting the stock material and hot water into the soup container body, the mouth of the heat insulation container body is closed with the heat insulation container lid for a predetermined time or more at room temperature. It is configured to take the soup from the stock material by leaving it alone.

  According to the cooking device for the soup stock taker of the present invention configured as described above, the hot water temperature is kept at a high temperature suitable for the soup extraction (85 ° C. or higher) for a predetermined time ( 30 minutes) or more, so that it is suitable for use as a soup stock of noodle soup, such as udon soup and soba soup, and it is possible to take a soup stocked with a refreshing taste with no misty or turbidity.

In the utensil cooking utensil of the present invention,
The heat retaining container lid has a fitting portion that fits and closes the mouth of the soup container body,
After the soup container body is mounted on the heat retaining container body and the stock material and hot water are put into the soup container body, the mouth of the heat retaining container body is closed with the heat retaining container lid and the mouth of the soup container body is It is desirable that the soup stock is taken out from the soup stock material by leaving it for a predetermined time at room temperature with the fitting portion fitted.

  Moreover, it is desirable that the heat insulating container lid has a vent hole penetrating inside and outside the lid. Since the heat insulating container lid has the ventilation holes, it is easy to remove the heat insulating container cover from the soup container body.

  Moreover, it is desirable that a full-size image (photograph, illustration, etc.) for measuring the soup stock is attached to the surface of the heat insulation container lid. According to this configuration, the stock material can be easily measured by visual comparison with the full-size image for measurement.

  Moreover, it is desirable that a measurement dent for measuring seasonings (soy sauce, sugar, etc.) is formed on the surface of the heat insulation container lid. According to this structure, a seasoning can be easily measured by putting a seasoning in the hollow for measurement. And the measured seasoning can be directly put in a soup container main body from a heat insulation container lid. Further, it is desirable that a guide groove for guiding the weighed seasoning from the measuring recess to the outer corner of the heat insulation container lid is formed on the surface of the heat insulation container lid. According to this configuration, by tilting the heat insulating container lid toward the guide groove, the measured seasoning can be introduced into the soup container body without spilling.

  Further, it is desirable that the soup stock can be stored in the stock container as it is by sealing the mouth of the stock container body with the stock container lid. According to this structure, it can be used as it is as a storage container for the soup stock.

Further, the soup container body and the soup container lid are molded products made of polypropylene,
It is desirable that the heat insulation container main body and the heat insulation container lid are molded products made of foamed polystyrene.

  Further, it is desirable that a heat reflecting layer is provided on the inner surface of the heat retaining container.

  The soup container is preferably a container type Ziplock (registered trademark).

[Insulation container for soup stock]
The warming container for the soup stock of the present invention is a warming container for soup stock for using a container-type Ziplock (registered trademark) for the soup stock container, and taking the stock by soaking the stock material in hot water in the soup stock container. There,
A heat insulating container main body that detachably accommodates the container main body of the soup container, and a heat insulating container lid that freely opens and closes the mouth of the heat insulating container main body,
The said heat retention container lid has a fitting part which fits into the opening | mouth of the said soup stocking container main body, and block | closes this.

  Realizing the cooking utensil for soup stock according to the present invention using the container-type ziplock (registered trademark) widely used as a warming container for the soup stock and the food storage container of the present invention configured as described above Can do.

  In the heat-retaining container for stocking of the present invention, it is desirable that the heat-retaining container lid has a vent hole penetrating inside and outside the lid. Since the heat insulating container lid has the ventilation holes, it is easy to remove the heat insulating container cover from the soup container body.

  Moreover, it is desirable that a full-size image (photograph, illustration, etc.) for measuring the soup stock is attached to the surface of the heat insulation container lid. According to this configuration, the stock material can be easily measured by visual comparison with the full-size image for measurement.

  Moreover, it is desirable that a measurement dent for measuring seasonings (soy sauce, sugar, etc.) is formed on the surface of the heat insulation container lid. According to this structure, a seasoning can be easily measured by putting a seasoning in the hollow for measurement. And the measured seasoning can be directly put in a soup container main body from a heat insulation container lid. Further, it is desirable that a guide groove for guiding the weighed seasoning from the measuring recess to the outer corner of the heat insulation container lid is formed on the surface of the heat insulation container lid. According to this configuration, by tilting the heat insulating container lid toward the guide groove, the measured seasoning can be introduced into the soup container body without spilling.

Moreover, it is desirable that the heat insulation container main body and the heat insulation container lid are molded products made of polystyrene foam.
Further, it is desirable that a heat reflecting layer is provided on the inner surface of the heat retaining container.

[Dish production method]
The method for producing soup stock of the present invention is a method of taking stock from a stock of soup stock using the cooking utensil for soup stock of the present invention, characterized in that kelp, boiled and mixed koji are used as the soup stock. It is desirable to use 0.55% by weight of kelp, 1% by weight of dried noodles, and 1% by weight of mixed knots for 100% by weight of hot water. When the volume of the soup container body is 591 ml, it is desirable to take out the soup by putting 2.5 g of kelp, 4.5 g of boiled rice, 4.5 g of mixed knead, and 450 cc of hot water in the soup container body.

  The method for producing soup stock according to the present invention is a method for taking soup stock by putting thin soy sauce and sugar into the soup container body together with the soup stock material, that is, producing soy sauce in which soy sauce and sugar are added to the soup extracted from the stock material. Methods are included. It is desirable to use 0.55% by weight of kelp, 1% by weight of dried fish, 1% by weight of mixed knots, 5.5% by weight of soy sauce and 0.8% by weight of sugar with respect to 100% by weight of hot water. When the volume of the soup container body is 591 ml, it is desirable to put the soup stock in the soup container body by adding 2.5 g of kelp, 4.5 g of boiled rice, 4.5 g of mixed knead, 25 cc of soy sauce, 4 g of sugar, and 450 cc of hot water. .

  According to the cooking device for the soup stock takeout of the present invention, the soup container main body is mounted on the heat insulating container main body, the stock material and hot water are put into the soup container main body, and then the mouth of the heat insulating container main body is closed with the heat insulating container lid. By leaving it at room temperature for a certain period of time, it is easy to take a soup stocked with a refreshing taste that is suitable for use as a soup stock of noodle soup, noodle soup, etc. it can.

  According to the heat-retaining container for stocking of the present invention, the cooking utensil for stocking of the present invention can be realized by using a container-type Ziplock (registered trademark) widely used as a food storage container.

  According to the method for producing soup stock of the present invention, by using the cooking utensil for the soup stock collector of the present invention, it is suitable for use as a soup stock of noodle soup, soba soup, etc. You can easily take out the flavored soup stock.

The disassembled perspective view which illustrates embodiment of the cooking utensil for soup stock removal of this invention The perspective view which illustrates embodiment of the cooking utensil for stocking of the present invention Sectional drawing which illustrates embodiment of the cooking utensil for soup stock removal of this invention Process drawing which illustrates the method of taking soup using the cooking utensil for soup stock of the present invention The top view which shows another form example of the cooking utensil for soup stock removal of this invention The top view which shows another form example of the cooking utensil for soup stock removal of this invention (A) AA sectional view of FIG. 6 (B) BB sectional view of FIG.

Embodiments of the present invention will be described below with reference to the accompanying drawings.
As shown in FIG. 1 to FIG. 3, the soup stock cooking utensil 10 of this embodiment includes a soup stock container 20, a heat retaining container 30, and a strainer 40.
The soup container 20 has a soup container body 21 and a soup container lid 22 that seals the mouth 21a of the soup container body 21 in an openable and closable manner. The soup container main body 21 and the soup container lid 22 are molded products made of polypropylene. In this embodiment, a rectangular and medium-sized container type Ziplock (registered trademark) is used as the soup container 20. The capacity, dimensions, mass, heat-resistant temperature, and cold-resistant temperature of the soup container 20 are 591 ml, length 145 mm × width 145 mm × height 63 mm, 34 g, 140 ° C., and −20 ° C., respectively. The soup container main body 21 is a square having a rounded shape at the four corners, and is reduced in size from the upper end to the lower end. An overhang portion 21b is formed in the soup container body 21 so as to border the entire circumference of the mouth 21a. The overhanging portion 21b is curved and overhangs outwardly downward from the mouth 21a. The soup container lid 22 seals the mouth 21a of the soup container body 21 by closely fitting the outer surface of the overhang portion 21b over the entire circumference. The soup container lid 22 is formed with a semicircular knob portion 22a projecting outward from one corner thereof. The soup container lid 22 is used when storing the soup stock in the soup container 20 and is not used while the soup stock is being taken.

  The heat insulating container 30 has a heat insulating container main body 31 that detachably accommodates the soup container main body 21 and a heat insulating container lid 32 that closes the mouth 31a of the heat insulating container main body 31 in an openable and closable manner. The heat retaining container lid 32 has a fitting portion 32a that is just fitted to the mouth 21a of the soup container main body 21 to close it. The heat insulation container main body 31 and the heat insulation container lid 32 are molded products made of polystyrene foam. A heat reflecting layer 33 made of an aluminum thin film is provided on the inner surface of the heat insulating container body 31 and the inner surface (lower surface) of the fitting portion 32 a of the heat insulating container lid 32. Small diameter vent holes 31b and 32b penetrating inward and outward (up and down) are provided in the center of the bottom of the heat insulating container body 31 and the center of the heat insulating container lid 32, respectively. At the four corners of the mouth 31a of the heat insulation container body 31, spherical depressions 31c are provided to make it easier to put fingers on the overhanging portion 21b of the soup container body 21 when the soup container body 21 is removed from the heat insulation container body 31. Yes. Grooves 31 d and 32 d for hooking fingers when attaching / detaching the warming container body 32 to / from the soaking container body 21 and the warming container body 31 are provided on the side surface part of the warming container body 31 and the side surface part of the warming container lid 32. .

  The strainer 40 is a stainless or plastic bowl-shaped net that is accommodated in the stock container body 21 when the soup is taken. The strainer 40 is a square whose planar shape is slightly rounded at the four corners, and is reduced in size from the upper end to the lower end. The height of the strainer 40 is selected so that it does not interfere with the fitting portion 32a of the heat insulation container lid 32 when the mouth 21a of the soup container body 21 is closed with the heat insulation container lid 32.

  Next, with reference to FIG. 4, a method of taking the soup suitable for use as the noodle soup stock soup using the soup stock cooking utensil 10 configured as described above will be described.

First, the soup container main body 21 is attached to the heat retaining container main body 31, and the soup stock 50 and hot water 60 are put in the state where the strainer 40 is attached in the soup container main body 21 (FIG. 4A). In this example, as the soup stock 50, 2.5 g of kelp, 4.5 g of boiled dried fish, and 4.5 g of mixed knot are used. The amount of hot water 60 is about 450 cc, and the temperature is about 100 ° C.
The insulation container body 31 is covered with the insulation container lid 32 to close the mouth 31a of the insulation container body 31, and the fitting portion 32a of the insulation container lid 32 is fitted into the mouth 31a of the soup container body 31 (FIG. 4B). ). In this state, leave the juice at room temperature for 30 minutes or more to remove the soup stock. It takes about 10 to 30 minutes for the dried soup to absorb water from the soup stock 50, but when it is left for more than 30 minutes, a thick soup begins to come out. Even when left for about 40 minutes, the hot water temperature in the soup container main body 21 is maintained at 85 ° C. or more, which is a temperature suitable for the soup extraction.

  According to this method, a thick soup that is suitable for use as a soup stock of noodle soup such as udon soup and soba soup can be easily obtained. If you leave it for about 60 minutes, you can get a richer stock. By closing the mouth 31a of the soup container body 31 with the heat insulating container lid 32, the inside of the soup container body 31 is kept in a substantially sealed state. Can be taken. The amount of the soup stock 50 used is the minimum necessary, so that it is possible to obtain an economically delicious stock.

  After the soup is taken, the soup container body 21 is removed from the heat retaining container body 31, and the strainer 40 is taken out from the soup container body 21 and the mouth 21a of the soup container body 21 is sealed with the soup container lid 22. The stock can be stored in the stock container 20 as it is without being transferred to another container. Since the bactericidal effect is obtained by using hot water 60 having a high temperature (initial temperature of about 100 ° C.), it can be stored for several days as it is combined with the effect of sealing. If the taken soup is stored in the refrigerator at the cold temperature together with the soup container 20, the soup can be stored in a good state for a longer period.

  In the above example, a rectangular and medium-sized container type Ziplock (registered trademark) is used as the soup container 20, but if the dimensions of the heat retaining container 30 are changed, the soup container 20 is square and large in size. It is also possible to use a zip lock (registered trademark) of the container type. If the size and shape of the heat retaining container 30 are changed, a round container type Ziplock (registered trademark) can be used as the soup container 20.

  Further, in the above example, Ziplock (registered trademark), which is a general-purpose storage container that is commercially available, is used as the soup container 20, but the soup container 20 dedicated to the soup stock cooking utensil 10 of the present invention is used. Of course, you can do it.

  The heat insulation container main body 31 and the heat insulation container lid 32 shown in the above example are made of polystyrene foam, but other materials and structures may be used as long as they have high heat insulation and sufficient shape and heat resistance. May be used. For example, you may use the stainless steel thing of a vacuum heat insulation structure. Moreover, you may use the thing made from the plastics which has the heat insulating material layer which consists of a polystyrene foam, urethane foam, etc. inside.

  In addition, the filter net 40 shown in the above example is a square having a round shape with four rounded corners, but a bottom having a rounded spherical shape may be used. Since the bottom of the filter net 40 is rounded into a spherical shape, the filter net 40 after the soup is taken out can be easily cleaned.

  Moreover, in the above example, the method of taking the soup suitable for use as the noodle soup stock soup using the soup stock cooking utensil 10 has been described, but by using this soup stock cooking utensil 10 Also, udon soup and soba soup can be easily produced by adding thin soy sauce and sugar to the soup extracted from the soup stock 50. As in the example of FIG. 4, by adding 2.5 g of kelp, 4.5 g of dried noodles, 4.5 g of mixed knots, 25 cc of soy sauce, 4 g of sugar and 450 cc of boiling water to the soup container body 21, You can easily produce delicious udon soup and soba soup with a refreshing taste that is free of taste and turbidity.

  Moreover, the use of the inner color of the soup container body 31 that is white or milky white makes it easy to visually recognize the degree of extraction of the taste of the soup. Being able to visually check the degree of extraction of the umami of the soup is particularly effective when making udon soup and Happo soup, and also to adjust the amount of soy sauce by looking at the color of the soy sauce when soy sauce is added. Very useful.

  Further, as illustrated in FIG. 5, the measurement of the stock material 50 is measured by attaching a full-size photograph 51 for measuring the stock material 50 to the surface of the heat insulation container lid 32 by a method such as printing or pasting. This can be easily done by visual comparison with the actual full-size photograph 51.

  Moreover, if the boiled and dried fish are almost constant in size, for example, 4.5 g of boiled and dried fish can be rephrased as boiled and dried fish, so the number of fish is attached to the surface of the heat insulation container lid 32 as a measure of dried food. It is also effective. Further, if the mixing node has the same thickness and the same size, for example, 2.5 g of mixing nodes can be rephrased as the number of mixing nodes. It is also effective to add. Regarding kelp, the thickness is various and the size and shape are various, but by showing the thickness and shape with a full-size photograph, a fairly accurate measurement standard of kelp 2.5 g can be shown.

  In addition, as illustrated in FIGS. 6 and 7, on the surface of the heat insulation container lid 32, when making udon soup and soba soup, measuring depressions 32e and 32f for measuring the amount of thin soy sauce and sugar used in appropriate amounts are provided. It is also effective to have it. By putting thin soy sauce and sugar in the respective measuring depressions 32e and 32f, the thin soy sauce and sugar can be easily measured. Then, the weighed thin soy sauce and sugar can be directly put into the soup container body 31 from the heat insulating container lid 32. In the examples of FIGS. 6 and 7, measuring lines 32i and 32j indicating appropriate amounts of soy sauce and sugar are attached to the inner surfaces of the measuring depressions 32e and 32f, respectively. Further, shallow guide grooves 32g, 32h for guiding the measured thin soy sauce and sugar from the respective measuring depressions 32e, 32f to the outer edge corner portion of the heat insulation container lid 32 are provided on the surface of the heat insulation container lid 32. . According to this configuration, by tilting the heat retaining container lid 32 toward the guide grooves 32g and 32h, it is possible to introduce the weighed thin soy sauce and sugar into the soup container body 31 without spilling.

DESCRIPTION OF SYMBOLS 10 Dish extractor cooking utensils 20 Dish container 21 Dish container body 21a mouth 22 Dish container lid 30 Insulation container 31 Insulation container body 31a mouth 31b Ventilation hole 32 Insulation container lid 32a Fitting part 32b Ventilation hole 32e, 32f Dent for measurement 32g, 32h Guide groove 33 Heat-reflective layer 40 Filter net 50 Dashi material 51 Full-scale photo for measurement (full-scale image for measurement)

Claims (19)

It is a cooking utensil for soup stock soaking the soup stock in hot water,
Having a stock container and a heat-retaining container,
The soup container
A soup container body, and a soup container lid that seals the mouth of the soup container body in an openable and closable manner,
The insulation container is
A heat insulating container main body that detachably accommodates the soup container main body, and a heat insulating container lid that opens and closes the mouth of the heat insulating container main body;
After attaching the soup container body to the heat insulation container body and putting the stock material and hot water into the soup container body, the mouth of the heat insulation container body is closed with the heat insulation container lid for a predetermined time or more at room temperature. A cooking utensil for cooking soup stock, wherein the soup stock is configured so that the soup stock is taken out of the stock material when left untreated. The heat retaining container lid has a fitting portion that fits and closes the mouth of the soup container body,
After the soup container body is mounted on the heat retaining container body and the stock material and hot water are put into the soup container body, the mouth of the heat retaining container body is closed with the heat retaining container lid and the mouth of the soup container body is The soup stock cooking utensil according to claim 1, wherein the soup stock is taken out from the stock material by leaving the fitting portion in a state of being fitted for a predetermined time or more at room temperature.   The soaking container cooker according to claim 2, wherein the heat-insulating container lid has a vent hole penetrating inside and outside the lid.   The utensil cooking utensil according to any one of claims 1 to 3, wherein a full-size image for measuring the soup stock is attached to a surface of the heat insulation container lid.   The utensil cooking utensil according to any one of claims 1 to 4, wherein a dimple for measuring the seasoning is formed on the surface of the heat insulation container lid.   The cooking utensil according to any one of claims 1 to 5, wherein a mouth of the soup container body is sealed with the soup container lid so that the soup stock can be stored in the soup container as it is. The soup container body and the soup container lid are molded products made of polypropylene,
The cooking device for the soup stock taker according to any one of claims 1 to 6, wherein the heat insulation container main body and the heat insulation container lid are molded products made of polystyrene foam.   The cooking utensil for cooking soup stock according to claim 7, wherein a heat reflecting layer is provided on the inner surface of the heat retaining container.   The soup container cooking appliance according to any one of claims 6 to 8, wherein the soup container is a container-type Ziplock (registered trademark). A container-type ziplock (registered trademark) is used for a soup container, and a soaking container is a heat-retaining container for soaking the soup stock in hot water in the container body of the soup stock container,
A heat insulating container main body that detachably accommodates the container main body of the soup container, and a heat insulating container lid that freely opens and closes the mouth of the heat insulating container main body,
The heat-retaining container lid has a fitting portion that fits and closes the mouth of the soup container body, and is a heat-retaining container for the soup-collecting container.   The said heat retention container lid | cover is a heat retention container for the soup stock removal of Claim 10 which has the vent hole penetrated inside and outside the said lid | cover.   The heat-retaining container for the soup stock taker according to claim 10 or 11, wherein the surface of the heat-retaining container cover is provided with a full-size image for measuring the stock of the stock.   The warming container for the soup stock taker according to any one of claims 10 to 12, wherein a measuring recess for weighing the seasoning is formed on the surface of the warming container lid.   The warming container for the soup stock taker according to any one of claims 10 to 13, wherein the warming container body and the warming container lid are molded articles made of polystyrene foam.   The heat retention container for soup stock removal according to claim 14, wherein a heat reflection layer is provided on the inner surface of the heat retention container. A method for taking a soup from a soup stock using the soup stock cooking utensil according to claim 1,
A method for producing soup stock characterized by using kelp, boiled dried fish and mixed knots as the soup stock material.   The soup stock production method according to claim 16, wherein the soup stock is prepared by putting thin soy sauce and sugar in the soup container body together with the stock material.   The method for producing soup according to claim 16, wherein 0.55% by mass of kelp, 1% by mass of dried boiled water, and 1% by mass of mixed knot are used for 100% by mass of hot water.   The method for producing a soup stock according to claim 17, wherein 0.5% by mass of kelp, 1% by mass of dried noodles, 1% by mass of mixed knots, 5.5% by mass of soy sauce and 0.8% by mass of sugar are used for 100% by mass of hot water.

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