JP2018061711A - Cooking pot and cooking pot system - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a cooking pot 200 that controls directivity of heating for a material to be cooked by manufacturing it using the same raw material, and by making the thickness of each part different, in particular.SOLUTION: A cooking pot includes a disc-like bottom 210, a roughly cylindrical side 230 extending in a roughly orthogonal direction with respect to the bottom 210, and a corner 220 having a circumferential rough shape located between the bottom 210 and the side 230. The corner 220 is caused to have a required thickness, and to function as a heat storage part.SELECTED DRAWING: Figure 1

Description

  The present invention relates to a cooking pot and a cooking pot system, and more particularly to a cooking pot and a cooking pot system suitable for cooking rice used for cooking on a gas stove.

  Patent Document 1 discloses a pottery cooking pot suitable for cooking on a gas stove of a type in which heating control is performed while detecting the pot bottom temperature with a temperature sensor. This cooking pan is a cooking pan that can be applied to a gas stove that controls the amount of combustion of a gas burner that is a heating source while monitoring the temperature of the bottom of the pan that is the subject of heating with a temperature sensor. The pot body has a temperature detection area at the center of the pot bottom where the temperature is detected by the temperature sensor, and a heated area heated by a gas burner outside the temperature detection area. The temperature detection area is made of a material having a higher heat transfer coefficient than the pottery.

JP 2009-273743 A

  However, the cooking pan described in Patent Document 1 is a cooking pan suitable for cooking on a gas stove of the type in which heating control is performed while detecting the pan bottom temperature with a temperature sensor by the approach of using different materials depending on the part. However, this is a problem in that the manufacturing process is limited, and the manufacturing process generally requires a large number of processes compared to the case of manufacturing a cooking pot. is there.

  Therefore, it is necessary to manufacture a cooking pot by an approach different from the cooking pot described in Patent Document 1.

  Moreover, according to the research result of this inventor, when cooking rice using a cooking pot, when the temperature of the whole cooking pot was equalized, it turned out that rice can be cooked deliciously. According to the experimental results, when heat is applied to rice from a part of the direction, the α-ization in the direction where the heat is not applied does not proceed well and the powdery state remains. On the other hand, when uniform heat is applied to the rice from any direction, the alpha conversion of the rice proceeds well. This principle is applicable not only when cooking rice but also when cooking boiled food.

  Then, this invention makes it a subject to provide the cooking pan which manufactures using the same raw material and controls the directionality of the heating with respect to a cooking object by making thickness of each part differ especially.

In order to solve the above problems, the cooking pot of the present invention is:
A disc-shaped bottom part, a substantially cylindrical side part extending in a direction substantially orthogonal to the bottom part, and a circumferentially shaped corner part located between the bottom part and the side part,
The corner portion has a required thickness and functions as a heat storage portion.

  Thereby, for example, when cooking such as rice cooking using this cooking pan, the corner is initially stored during ignition of the gas stove, and then the corner is reduced even if the fire is reduced or extinguished. Since the rice can be heated by the heat storage of the part, it becomes possible to add substantially uniform heat to the rice without depending on the position in the cooking pan.

  The thickness of the corner is thicker than the thickness of the bottom and the side, and the thickness of the bottom is thicker than the thickness of the side. Good. If it carries out like this, it is because there is an advantage that it is easy to equalize the temperature of the whole cooking pan, even if it does not carry out troublesome thermal power control at the time of cooking, such as cooking rice.

  However, as shown in other embodiments described later, when the thickness of the corner is excessively thick compared to the thickness of the bottom and the side, the temperature of the entire cooking pan It should be noted that homogenization becomes difficult to work. According to the present inventor's consideration, when a household gas stove is used, the thickness at the thickest portion of the corner portion 220 is approximately 15 mm, and is about 20 mm at most. preferable.

  The corner portion may have a shape in which the thickness increases as the distance from the bottom portion and the side portion increases. This is because there is an advantage that the cooking pot can be easily manufactured.

  The ratio of the thickness between the thickest portion of the corner and the bottom can be approximately 10: 4 to 10: 1. If it carries out like this, it is because there exists an advantage that the thermal storage efficiency in the corner | angular part of a cooking pan can be improved.

  The ratio of the thickness of the bottom portion and the side portion can be approximately 10: 4 to 4:10. This is because the heat transfer efficiency to the lid attached to the cooking pan is enhanced.

  The ratio of the thickness between the thickest portion of the corner portion and the side portion can be approximately 10: 4 to 10: 2. If it carries out like this, it is because there exists an advantage that it is easy to control the thermal power at the time of cooking including the time of cooking rice.

  When aluminum is used as the material of the cooking pan, the thickness of the thickest portion of the corner is about 10 mm to about 35 mm, the thickness of the bottom is about 2.5 mm to about 7.0 mm, The thickness is preferably about 2.5 mm to about 8.0 mm. When iron, copper, stainless steel, or quartz glass is used as the material of the cooking pan, the dimensions of the above thicknesses are generally halved in consideration of the difference in heat conduction with aluminum and the production efficiency. The thickness may be ˜1 / 3.

Furthermore, the cooking pan system of the present invention is
The above cooking pan, and a pan lid used as a pair with the cooking pan,
The pan lid is
Pan lid body,
A cylindrical grip formed on the top surface of the central portion of the pan lid body;
Having a steam hole penetrating the upper and lower surfaces of the pan lid body;
The steam hole is formed in such a manner that the opening on the upper surface side is located in the inner wall of the grip portion, and the inner wall is located on the extension of the opening.

  The steam hole may be formed obliquely with respect to the extending direction of the axis of the grip portion. If it carries out like this, in the case of a pot lid made of a relatively hard material such as aluminum or stainless steel, a steam hole can be easily formed using a drill or the like.

The inner wall of the gripping portion has a lower end that defines a boundary with the upper surface of the pan lid body, a central portion that is larger in diameter than the lower end, and an upper end that is smaller in diameter than the central portion. And
It is preferable that an extension of the opening fits in a region extending from the center portion to the upper end portion.

  Thereby, since the droplet ejected toward the gripping part is received by the slope extending from the central part to the upper end part, it is further prevented from scattering out of the gripping part.

It is sectional drawing of the cooking pot 200 of embodiment of this invention. It is a figure which shows the modification etc. of the cooking pot 200 shown in FIG. It is sectional drawing along the axial center of the steam hole of the pan lid 100 used with the cooking pan 200 shown in FIG. It is a figure which shows the rice cooking experiment result of the cooking pot system of this embodiment. It is a figure which shows the rice cooking experiment result of the cooking pot system of Comparative Examples 1-2. It is a figure which shows the rice cooking experiment result of the cooking pot system of Comparative Examples 3-4. It is a figure which shows the rice cooking experiment result of the cooking pan system of Comparative Examples 5-6. It is a figure which shows the rice cooking experiment result performed using the gas stove with two types of automatic rice cooking functions of the cooking pan system of this embodiment. It is a figure which shows the rice cooking experiment result of the cooking pot system of other embodiment of this invention. It is a figure which shows the rice cooking experiment result performed using three types of gas stoves with an automatic rice cooking function about the cooking pot 200 which concerns on FIG.

DESCRIPTION OF SYMBOLS 100 Pan lid main body 110 Holding part 120 Steam hole 130 Reinforcement part 200 Cooking pan 210 Bottom part 220 Corner part 230 Side part 240 Edge part

  Embodiments of the present invention will be described below with reference to the drawings.

  FIG. 1 is a cross-sectional view of a cooking pot 200 according to an embodiment of the present invention. The cooking pan 200 is suitable not only for cooking on a normal gas stove, but also for cooking on a gas stove that is heated and controlled while detecting the temperature at the bottom of the pan with a temperature sensor (hereinafter referred to as “gas stove with an automatic rice cooking function”). It is also a cooking pot suitable for boiled dishes.

  In the present embodiment, a description will be given of a commonly used aluminum cooking pan as an example, but the material of the cooking pan 200 is not limited thereto, and examples thereof include iron, stainless steel, copper, quartz glass, and the like. As well as the case. When these are adopted as the material of the cooking pot, considering the difference in heat conduction with aluminum and the production efficiency, the thickness dimensions described below are generally 1/2 to 1/3. Just do it.

  The cooking pan 200 shown in FIG. 1 is roughly divided into a bottom part 210, a corner part 220, a side part 230, and an edge part 240, which will be described below. Although cooking pan 200 is not limited to this, it may be manufactured by a sand casting method, may be manufactured by a metal casting method, and may be another manufacturing method.

  The bottom part 210 has a disk shape. The thickness a of the bottom 210 is approximately 2.5 mm to approximately 7.0 mm. The diameter b of the bottom 210 is approximately 60 mm to approximately 120 mm in consideration of the size of the burner cap of the gas stove. But the diameter b of the bottom part 210 is not limited to this, For example, it can also be set as the range of about 55 mm-about 90 mm.

  Here, “substantially” added to numerical values such as thickness, width, length, and height in this specification refers to within ± 30% of the numerical values. Furthermore, “substantially” added to the ratio corresponds to the above “substantially”.

  The corner 220 has a circular (annular) general shape located around the bottom 210. The corner part 220 is located between the bottom part 210 and the side part 230. The corner portion 220 has a bottom surface diameter c of about 15 mm to about 45 mm. The corner 220 has a side surface height d of approximately 20 mm to approximately 65 mm. The thickness e at the thickest portion of the corner 220 is approximately 10 mm to approximately 30 mm.

  Fig.2 (a)-FIG.2 (d) are figures which show the modification etc. of the cooking pan 200 shown in FIG. As shown in FIG. 2A, in this specification, the thickest portion is the angle formed by the surface direction of the bottom portion 210 and the direction in which the side portion 230 extends upward in the case of the cross section shown in FIG. The half of the angle α or the point where the thickness in the cross section forming an angle of about 45 ° with respect to the surface direction of the bottom 210 is the thickest.

  As shown in FIGS. 2B and 2C, the diameter c of the bottom surface and the height d of the side surface may be extremely different values as compared with the above example. That is, as compared with the case shown in FIG. 1, the bottom portion 210 side or the side portion 230 may be at an extreme position.

  As shown in FIG. 2D, the shape of the corner 220 may be a step shape. Further, it is not necessary to transfer the same shape to the corner 220 over the entire circumference.

  The corner 220 can correspond to the position of the flame when the household gas stove is ignited. For example, the tip of the flame in the region with the strongest thermal power is positioned near the boundary between the bottom 210 and the corner 220. I am letting. Therefore, when the cooking pan 200 is used in a commercial gas stove having a relatively maximum thermal power, the cooking power may be cooked at the same level as a household gas stove. Or it is good to make the position of the corner | angular part 220 correspond to the position of the flame at the time of ignition of a gas stove for business use.

  Incidentally, some kind of coating may be applied, such as glaze applied to the surface of the cooking pan 200, but the thicknesses disclosed in this specification may be used in any case before and after that. it can. That is, the thickness dimension of the cooking pan 200 of the present specification is understood not to have a coating but also to have a coating.

  When the corner portion 220 is viewed in the cross section shown in FIG. 1, the bottom portion 210 side and the side portion 230 side have substantially symmetrical thicknesses with the thickest portion as the center. However, the shape of the corner portion 200 is not limited to this. For example, when viewed in the cross section shown in FIG. 1, one of the bottom 210 side and the side portion 230 side is thick and the other is thin. May be.

  However, the corner portion 220 has a substantially symmetrical thickness between the bottom portion 210 side and the side portion 230 side as described above, and when one side is thick and the other is thin, the corner portion 220 is separated from the bottom portion 210 and the side portion 230. Each has a shape that increases in thickness.

  The side part 230 has a substantially cylindrical shape. The thickness f of the side portion 230 is approximately 2.5 mm to approximately 8.0 mm. The height g of the side part 230 is about 50 mm to about 80 mm. But the height g of the side part 230 is not limited to this, For example, it can also be set as the range of about 45 mm-about 80 mm.

  The edge part 240 is formed at the end part of the side part 230, and the upper end is an opening part. The edge 240 has a size corresponding to the size of the pot lid so that the opening is closed by the pot lid. As an example, the height h of the edge portion 240 can be about 20 mm to about 50 mm. Further, the width (diameter) i of the edge portion 240 can be approximately 180 mm to approximately 215 mm.

  As described above, in this embodiment, the corner portion 220, the bottom portion 210, and the side portion 230 are thicker in this order. In the above, the typical lower limit to the upper limit of the thickness have been described for each part. To sum up, the ratio of the thicknesses of the respective parts is as follows.

  That is, the thickness ratio between the thickest portion of the corner 220 and the bottom 210 is approximately 10: 4 to 10: 1. The ratio of the thickness of the bottom part 210 and the side part 230 is generally 10: 4 to 4:10. The thickness ratio between the thickest portion of the corner portion 220 and the side portion 230 can be approximately 10: 4 to 10: 2.

  By the way, there is a region where there is no overlap between the above-described dimensions and the above ratio. However, for example, both city gas and propane gas in Japan have regional characteristics, and in fact, even when the same manufacturer's gas stove of the same product number is used and the same thermal power setting is used, Different firepower or temperature. Also, the heating power or temperature varies depending on the ambient room temperature, humidity, air volume, etc. when the gas stove is used. Considering this fact, it can be said that the strictness of the dimensions up to that point is not required.

  FIG. 3 is a cross-sectional view along the axis of the steam hole of the pan lid 100 used in combination with the cooking pan 200 shown in FIG. Note that the pan lid used as a pair with the cooking pan 200 is not limited to the pan lid 100, and may be a general-purpose pan lid.

  As shown in FIG. 3, the pan lid of the present embodiment includes a dome-shaped pan lid main body 100, a substantially cylindrical gripping portion 110 formed on the upper surface of the central portion of the pan lid main body 100, and the pan lid main body 100. The steam hole 120 which penetrates the upper surface and the lower surface is provided, and the reinforcing portion 130 formed on the lower surface of the pan lid main body 100 to form the steam hole 120 is provided.

  The pot lid body 100 can be made of earth, aluminum, stainless steel, iron, copper, quartz glass, or the like. The pan lid body 100 may have various sizes depending on the purpose of cooking. In general, a diameter of about 15 cm to 30 cm can be considered. The pan lid main body 100 is shown here as a dome shape, but may be a whole or a flat bottom surface.

  In the pot lid body 100, a steam hole 120 is formed in a space surrounded by the cooking pot 200 and the pot lid body 100 to prevent the steam generated during cooking from spilling out and the like. .

  As described above, the steam hole 120 penetrates the upper surface and the lower surface of the pan lid main body 100 and is not limited to this, but can be opened by a drill (not shown). The steam hole 120 can have a diameter of about 3 mm to 8 mm, for example. This diameter may be a constant size regardless of the size of the pan lid main body 100, or may be determined according to the size of the pan lid main body 100.

  In the present embodiment, the steam hole 120 is formed obliquely with respect to the extending direction of the axis of the grip portion 110. In this way, there is an advantage that the processing for forming the steam hole 120 is simplified while obtaining the effects described later. In particular, when the pan lid body 100 is made of a relatively hard material such as aluminum or stainless steel, the steam hole 120 can be easily formed by using a drill or the like.

  However, the steam hole 120 does not necessarily have to be linear, and may be, for example, a “shape” or other shapes.

  In the vicinity of the formation position of the steam hole 120 on the lower surface of the pan lid main body 100, when the steam hole 120 is opened obliquely with respect to the axis of the grip 110, the pan lid main body 100 is cracked or chipped. The reinforcement part 130 for avoiding is selectively formed. The reinforcing part 130 can be made of the same material as the pan lid main body 100 or can be made of a different material. Further, depending on the material of the pan lid main body 100, cracks and the like do not occur, and therefore it is not essential to form the reinforcing portion 130.

  Further, the pot lid body 100 is formed with a substantially cylindrical grip 110 formed on the upper surface of the central portion of the pot lid body 100. The inner wall of the holding part 110 includes a lower end part 110A that defines a boundary with the upper surface of the pan lid main body 100, a central part 110B having a diameter larger than the lower end part 110A, and an upper end part 110C having a smaller diameter than the central part 110B. Broadly divided.

  The outer wall of the grip part 110 has a shape corresponding to the inner wall of the grip part 110. Thereby, since the location corresponding to center part 110B can be grasped, it becomes easy to have pan lid main part 100, and it leads to improvement in handling nature that it can avoid damaging pan lid main part 100 by dropping.

  In the present embodiment, the vapor hole 120 is configured such that, for example, the extension of the opening is positioned on the inner wall of the grip portion 110. The mode considered to be the best is to fit in the area from the central part 110B to the upper end part 110C. Thereby, since the starch viscous material which spouted toward the holding | grip part 110 is received by the slope ranging from the center part 110B to the upper end part 110C, it is more prevented from scattering out of a holding part.

  Here, the pan lid main body 100 of the present embodiment is characterized by the position of the steam hole 120. That is, in the steam hole 120, the opening on the upper surface side of the pan lid main body 100 is located in the inner wall of the grip portion 110. Moreover, the opening on the upper surface side is formed in such a manner that the inner wall of the grip portion 110 is positioned on the extension.

  In this way, the steam hole 120 is formed obliquely with respect to the axis of the pan lid main body 100. Further, the opening on the lower surface side of the pan lid main body 100 is located outside the formation position of the gripping portion 110 in this example, that is, in the periphery immediately below the gripping portion 110.

  In the present specification, the term “periphery” does not exclude that the part directly below the grip portion 110 is included in a strict sense. The holding part 110 also has a certain size. Depending on the weight of the pan lid main body 100, the size of the grip 110 may change. The cooking pan 200 also has various sizes. If it does so, even if it says directly under the holding | grip part 110, there exists a case near the center and a case near the periphery. Therefore, in this specification, it is assumed that the vicinity of the periphery is also included in the periphery immediately below the grip portion 110.

  As described above, the cooking pan 200 can perform various cooking including cooking. If a person skilled in the art cooks rice using the cooking pot 200, it can be easily understood that not only steam but also starch starch contained in rice is ejected from the steam hole 120 during cooking. I will.

  As a reminder, most of the ingredients in rice are composed of starch. Most starches are structures in which a large number of α-glucoses such as amylose and amylopectin are connected, and these affect the stickiness of cooked rice.

  Amylose or the like is a polymer in a state before cooking rice, but when water and heat are applied, a gap is formed between the sugar and sugar constituting amylose or the like to form a single molecule. Water enters the gap, and the starch expands. And if it continues to swell by heating, a highly viscous liquid, that is, a starch viscous product is generated.

  And the steam which generate | occur | produces in the cooking pan 200 at the time of rice cooking will contain the viscous material of starch. The starch-containing steam is ejected from the opening on the upper surface side through the steam hole 120 as described above. However, when the steam comes out of the cooking pan 200, the outside air is relatively low in temperature, so it is cooled and gelled. Become.

  This starch has cooking characteristics such as realizing a smooth mouth feel, realizing the ease of entanglement with rice such as seasonings by viscosity, and realizing a decrease in the temperature of cooked rice. Therefore, when the amount of starch released increases, it becomes impossible to achieve a smooth mouthfeel of rice, and as a result, rice cannot be cooked deliciously.

  Here, cooking rice is roughly divided into a process of boiling rice and a process of steaming. In the boiling process in which the heating is relatively high, the amount of steam that goes out of the pan lid body 100 through the steam hole 120 is large. In the case of the present embodiment, the starch viscose that is contained in the steam and has come out of the pan lid main body 100 remains in the grip 110 while remaining in a sol form.

  And in the steaming process which performs relatively low temperature heating performed after that, the amount of steam which goes out of pan lid main part 100 through steam hole 120 decreases. For this reason, the starch viscous material remaining in the holding part 110 returns to the pot lid body 100 through the steam hole 120 again by its own weight.

  That is, when the pan lid main body 100 of the present embodiment is used, starch released from rice by rice cooking can be returned to the rice side being cooked during the steaming step. Thereby, rice can be cooked deliciously.

  Moreover, when the pan lid main body 100 of this embodiment is used, rice can be cooked deliciously from another viewpoint, and this point will also be described.

  In order to cook rice deliciously, it is known that it is important not to cause uneven cooking. However, even if it is the process of boiling rice or the process of steaming, when the cooking pan 200 is set on fire, it is not physically the same temperature at a position close to the fire source and at a position far from it.

  As the heat from the source of fire increases the transmission distance, energy is consumed by the rice when it is heated. Therefore, in general, heat is not easily transmitted to a position far from the fire source. On the other hand, since there is heat transfer using the cooking pot 200 itself as a medium even at a position far from the source of the fire, heat is easily transmitted as long as the position is close to the inner wall of the cooking pot 200.

  Then, immediately below the holding part 110 of the pan lid main body 100, and the upper position of the pan lid main body 100 is also away from the fire source, and also away from the inner wall of the cooking pan 200, It tends to be cold. Therefore, in order not to cause uneven cooking, it is necessary to prevent a temperature drop at this position during cooking.

  As described above, returning the starch produced by cooking rice to the steamed rice side is one of the points necessary for cooking rice deliciously. However, what matters is where to return this starch.

  When the starch viscous material spouted from the opening on the upper surface side of the cooking pan 200 returns to the cooking pan 200 side, it is relatively low temperature. Therefore, the steam hole 120 is assumed to be along the axis of the grip 110. When it opens, it will fall directly under the holding part 110 of the pan lid main body 100. As a result, the temperature of this portion is lowered, and therefore cooking unevenness occurs.

  From such consideration, the pan lid main body 100 of the present embodiment is devised for the opening direction of the steam hole 120, more specifically, the position of the opening on the lower surface side of the steam hole 120, and the falling starch is the pan lid main body. It is made not to be directly under 100 gripping parts 110.

  However, if only this point of view is taken into account, the opening position of the steam hole 120 may be the outer peripheral portion of the pan lid main body 100 instead of the central portion of the pan lid main body 100 with the grip 110.

  However, when the starch viscose ejected from the opening on the upper surface side of the steam hole 120 is ejected from the opening on the upper surface side of the steam hole 120 of the pot lid body 100, the existing pot lid is ejected from the steam hole 120. Since there is no part which receives the starch starch thickened, it will be scattered around the cooking pan 200. With this, it is not possible to return to the starch cooking pot 200 ejected from the opening on the upper surface side of the steam hole 120.

  On the other hand, it is troublesome to provide the existing pan lid with a portion that receives the starch starch that has been ejected from the steam hole 120.

  Therefore, the pan lid main body 100 of the present embodiment receives starch squirted from the opening on the upper surface side of the steam hole 120, normally using the gripping part 110 provided in the pan lid main body 100, The starch viscose material ejected from the steam hole 120 can be returned into the cooking pan 200.

  Thereby, if rice is cooked using the pan lid main body 100 of this embodiment, delicious rice cooking which cannot be obtained with the existing pan lid main body can be realized.

  Subsequently, a rice cooking experiment was performed using a cooking pot system including the cooking pot 200 shown in FIG. 1 and a general-purpose pot lid and the pot lid 100 shown in FIG. 3. In addition, the cooking pan 200 having the above-described dimensions weighs about 1200 g to 1500 g, and the aluminum pan lid 100 weighs about 800 g to 900 g.

  The rice cooking experiment was performed by appropriately putting 3 rice domestic rice that had been absorbed (submerged) and 440 cc of water into the cooking pan 200. Moreover, the rice cooking experiment has what was done by adjusting heat power manually (experiment 1), and what was done by adjusting heat power automatically (experiment 2). Experiment 1 was performed using six cooking pans for comparison, and Experiment 2 was also performed using two types of gas stoves with an automatic rice cooking function for comparison. Experiment 1 and Experiment 2 were conducted on June 27, 2016 in a general house in Shirogane, Minato-ku, Tokyo.

  Drawing 4 is a figure showing the rice cooking experiment result of the cooking pan system of this embodiment. 5-7 is a figure which shows the rice cooking experiment result of the cooking pan system of Comparative Examples 1-6. In FIG. 4 etc., the elapsed time from the start of rice cooking, the control of the thermal power by the initiative, the measured temperature at the temperature measurement points A to D, the difference value of the measured temperature, the observation results such as the time to boiling, An overview of the evaluation of the experimental results is shown.

  In addition, the conditions of the cooking pot 200 which performed the rice cooking experiment are as follows. That is, the thickness a of the bottom portion 210 is about 6 mm, the diameter b of the bottom portion 210 is about 11.5 cm, the diameter c of the bottom surface of the corner portion 220 is about 2.5 cm, and the height d of the side surface of the corner portion 220 is about 3. 0 cm, thickness e at the thickest portion of the corner 220: about 1.5 cm, thickness f of the side 230: about 4.5 mm, height g of the side 230: about 7.0 cm, edge 240 The height h is about 3 cm, and the width (diameter) i of the edge 240 is about 19 cm.

  The temperature measurement points A to D are respectively a substantially bottom portion 210 of the cooking pan 200 (temperature measurement portion A: the surface of the side portion 230 and 1 cm above the bottom portion 210), and a side portion 230 (temperature measurement portion of the cooking pan 200). B: Side 230 surface and 5 cm above the bottom 210), near the grip 110 such as the pan lid 100 (temperature measurement location C: pan lid 100 surface, 3.5 cm from the edge) The upper side of the rice inside the cooking pot 200 (temperature measurement point D: the position reached the rice through the steam hole 120).

  The rice cooking conditions in the cooking pan system of the present embodiment were the average of the various rice cooking conditions recommended by each cooking pan manufacturer according to Comparative Examples 1 to 4 in the instruction manual. Experiment 1 in the cooking pan system of the present embodiment is one using the pan lid of Comparative Example 5 (this embodiment (1)) and one using the pan lid of Comparative Example 6 (this embodiment (2)). ) And those using the pan lid 100 shown in FIG. 3 (this embodiment (3)). The reason why the pan lids of Comparative Examples 5 and 6 are used in the present embodiments (1) and (2) is simply because the size with the cooking pan 200 matches.

  Here, although the temperature of the upper side (temperature measurement location D) of the rice inside the cooking pan 200 was performed by inserting a thermometer from the steam hole of the pan lid, the embodiment using the pan lid 100 shown in FIG. In the case of (3), since the thermometer could not be inserted from the structure of the pan lid 100, the steam hole 120, measurement was not performed.

  The rice cooking conditions of Comparative Examples 1 to 5 are based on the recommended rice cooking conditions. Since the cooking pot of Comparative Example 6 is a custom-made product by the present applicant, there is no cooking rice condition recommended by the cooking pot manufacturer, so the average of various cooking conditions recommended by the cooking pot manufacturer according to Comparative Examples 1 to 5 Based on typical things.

  The rice cooking conditions in the cooking pan systems of the present embodiments (1) to (3) were set to medium heat at the start of rice cooking, set to low heat after boiling confirmation, and held for about 13 minutes before extinguishing the fire. In this embodiment (1), it takes about 10 minutes 30 seconds, in this embodiment (2) it takes about 11 minutes 40 seconds, and in this embodiment (1) it takes about 11:00. In each second, boiling was confirmed.

  In the cooking pan systems of the present embodiments (1) to (3), the temperature of the bottom portion 210 (temperature measurement location A) is lowered by making the heat low after boiling, but the side portion 230 (temperature measurement location B). In addition, it should be noted that the temperature of the gripping part 110 (temperature measurement point C) can be maintained or increased. Thereby, the temperature of the whole cooking pot 200 at the time of cooking rice can be made uniform.

  Moreover, the cooking pot system of this embodiment (2) * (3) has a small temperature difference of (B-C) even if it is a low heat after boiling. This means that heat can be effectively transferred to the grip portion 110. On the other hand, in the present embodiment (1), even if the heat was low after boiling, the temperature difference of (BC) was small but could not be evaluated until it was particularly small. In addition to this, the cooking pot system of the present embodiment (2) has a small temperature difference (C-D) even if the heat is low after boiling.

  In the cooking pan system of the present embodiments (1) to (3), the temperature difference of (A-B) is also rapidly reduced after the fire is extinguished. This phenomenon is caused by the fact that the heat storage at the corner portion 220 during the medium fire shifts to the side portion 230 side where the temperature is relatively lower than the bottom portion 210 that has been relatively hot due to the direct fire hitting it. It can be said that it is realized by sufficiently reaching the pan lid 100.

  Further, in the present embodiments (1) and (2), the temperature difference of (CD) is always small. This is because heat is consumed at the corner 220 of the cooking pan 200 during the medium heat until the heat is sufficiently stored, so that it is difficult for the heat to reach the pan lid 100. The lid 100 is made of a material having a high thermal conductivity such as aluminum, so that it is considered that heat easily reaches. In the embodiment (3) as well, if the temperature at the temperature measurement point D is measured, it is expected that the temperature difference of (C−D) is always small.

  In fact, for example, even when compared with those of Comparative Examples 4 to 6 which are switched from a high fire or a medium high fire to a low fire for the same amount of time, those of the present embodiments (1) to (3) are “C It can be seen that the behavior of the temperature rise of “C” is completely different or the ultimate temperature of “C” is completely different.

  Specifically, in the case of the present embodiments (1) to (3), the measured temperatures of “5 minutes” and “15 minutes” are “48 ° C.” to “89 ° C.”, “43 ° C.”, respectively. From “96 ° C.” and from “45 ° C.” to “97 ° C.”, both rise greatly by 40 ° C. or more. The temperature difference between “5 minutes” and “10 minutes” is 30 ° C. or more. Furthermore, the temperature at “15 minutes” is higher than the temperature at “10 minutes”.

  In the case of Comparative Example 4, the measured temperature of “5 minutes” and “15 minutes” is not much different from “32 ° C.” to “30 ° C.”, and has already reached a high temperature at “10 minutes”.

  In the case of Comparative Example 5, the measured temperature of “5 minutes” and “15 minutes” is not much different from “89 ° C.” to “88 ° C.”, and has already reached a high temperature at “5 minutes”.

  In the case of the comparative example 6, the measured temperature between “5 minutes” and “15 minutes” is relatively large from “44 ° C.” to “89 ° C.”, but still 10% as compared with the present embodiment. The temperature reached a high temperature of “10 minutes”, 5 minutes earlier than the present embodiment, but the temperature was less than 90 ° C., and the temperature difference was about 8 ° C. from the present embodiment. There is.

  In the case of the present embodiments (1) and (2), the fact that the temperature difference of (CD) is always small means that the heat dissipation from the pan lid 200 is stopped at the time of rice cooking, so that it is uniform to the rice. In other words, heating can be realized from each direction.

  On the other hand, in any of Comparative Examples 1 to 6, the temperature difference of (C−D) is large. In this case, the rice cannot be heated uniformly from each direction, and the alpha formation in the direction where heat is not applied does not proceed well, and the powdery state remains.

  Moreover, about other evaluation about Comparative Examples 1-6, it shall be taken in this specification by referring FIGS. 5-7, and considers the experimental result of the cooking pot of Comparative Examples 1-6. .

  The cooking pots of Comparative Example 1 and Comparative Example 2 are so-called clay pots. Since soil generally has low thermal conductivity, it is thought that due to this, the temperature difference of (AB) until boiling is large. For this reason, it is difficult to transmit the temperature of the bottom part by a direct fire to a side part, and the temperature of a pan lid does not raise easily. Therefore, the cooking pots of Comparative Example 1 and Comparative Example 2 have not been able to achieve heating from each direction uniformly with respect to the rice.

  The cooking pot of Comparative Example 3 is a ceramic pot. Ceramics generally have a low thermal conductivity, and therefore, it is considered that the temperature difference of (AB) until boiling is large. For this reason, it is difficult to transmit the temperature of the bottom part by a direct fire to a side part, and the temperature of a pan lid does not raise easily. Therefore, the cooking pan of the comparative example 3 cannot realize heating from each direction uniformly with respect to the rice.

  The cooking pan of Comparative Example 4 is a so-called aluminum pan. Aluminum generally has a high thermal conductivity. However, in the cooking pan of Comparative Example 4, although the temperature of “D” of the rice itself has already reached 100 ° C. at the stage of high heat, the temperatures of “B” on the side and “C” on the pan lid are respectively Since it is in the first half of the 30 ° C. range, as a result, the heating of rice is strong from below and weak from the side or from above. For this reason, the cooking pan of the comparative example 4 has not realized heating from each direction uniformly with respect to rice.

  The cooking pan of Comparative Example 5 is also a so-called aluminum pan. In the cooking pan of Comparative Example 5, the temperature of “D” of the rice itself has already reached 99 ° C. in the middle high heat stage, and the temperature of the side “B” and the pan lid “C” are also 96 ° C. and Although the temperature is relatively high at 89 ° C., the temperature difference of (B−C) increases when the temperature is low. Since there is no part which functions as a heat storage part like this embodiment, it can be said that heat is not sufficiently transmitted to a pan lid by setting it as low fire. As a result, the heating during low heat for rice is strong from below and weak from the side or from above. In this respect, the cooking pot of Comparative Example 5 has not been able to uniformly heat the rice from each direction.

  The cooking pan of Comparative Example 6 is a custom-made product that the present inventor requested to Tonami Co., a cooking pan manufacturer. The cooking pan of Comparative Example 6 is also a so-called aluminum pan. The cooking pot of Comparative Example 6 is substantially the same as the temperature difference of (BC) even if it is a low heat compared to that of Comparative Example 5, but the temperature difference does not become 10 ° C. or less. ) Temperature difference remains the same. As a result, the heating during low heat for rice is strong from below and weak from the side or from above. In this respect, the cooking pot of Comparative Example 6 has not been able to uniformly heat the rice from each direction.

  From the above consideration, the cooking pan 200 of the present embodiment has a thickness at the corner portion 220, and heat is accumulated in the corner portion 220 during the time until boiling, so that the pan lid 100 can be switched to low heat after boiling. Is maintained at a high temperature. For this reason, it can be understood that the rice can be overheated from above, and the rice can be heated uniformly from each direction.

  Furthermore, if this embodiment (1)-(3) is contrasted mutually, in the case of this embodiment (1), the temperature of the holding part (temperature measurement location C) of a pan lid does not reach to 90 degreeC. In this point, even in Comparative Example 5 using the same pan lid, the temperature of the pan lid gripping portion (temperature measurement location C) does not reach 90 ° C.

Here, the pan lids of the embodiments (1) to (3) are all made of aluminum, but have the following specifications.
This embodiment (1): a weight of about 360 g, a steam hole diameter of about 5 mm, a steam hole length of about 1 mm,
This embodiment (2): a weight of about 780 g, a steam hole diameter of about 4 mm, a steam hole length of about 16 mm,
This embodiment (3): the weight is about 875 g, the diameter of the steam hole is about 4 mm, and the length of the steam hole is about 45 mm.

  The thing of this embodiment (1) is relatively lightweight, the diameter of a steam hole is large, and the length is also short. That is, in the case of this embodiment (1), at the time of cooking, the pot lid is lightweight, so it easily floats. As a result, a relatively large amount of steam is released from between the cooking pot 200 and the pot lid. Will be. In addition, it is considered that a relatively large amount of steam is released from the steam hole, the temperature of the grip portion (temperature measurement location C) of the pan lid is lowered, and does not reach 90 ° C.

  In the present embodiment (2) and (3), in light of the above consideration on the present embodiment (1), the pan lid 200 and the like are heavy and have a long steam hole. Only released. Therefore, it is thought that it exceeds 90 degreeC, without the temperature of the holding part (temperature measurement location C) of a pan lid falling. As a result, it is possible to give the rice a uniform temperature from all directions.

  Drawing 8 is a figure showing the rice cooking experiment result performed using the gas stove with three types of automatic rice cooking functions of the cooking pan system of this embodiment. Fig. 8 (a) shows the results of rice cooking experiments conducted using Rinnai's "RN-BH3F", and Fig. 8 (b) shows the results of rice cooking experiments conducted using Harman's "DW31L3WA". Yes. FIG. 8C shows the results of rice cooking experiments conducted using “HR-BS3E-G6BBL” manufactured by Tokyo Gas Co., Ltd.

As shown in FIG. 8 (a), when “RN-BH3F” manufactured by Rinnai Corporation is used,
・ Low heat from ignition to about 5 minutes,
・ Medium fire from about 5:00 to 8:00
-Medium high fire from about 8:00 seconds to about 12 minutes 40 seconds,
・ Low heat from about 12 minutes 40 seconds to about 13 minutes 40 seconds,
・ Medium fire from about 13 minutes 40 seconds to about 14 minutes 40 seconds,
・ Low heat from about 14 minutes 40 seconds to about 17 minutes 50 seconds,
-Medium fire from about 17 minutes 50 seconds to about 18 minutes 40 seconds,
・ Low heat from about 18 minutes 40 seconds to about 19 minutes 40 seconds. In this case, boiling occurred in about 11 minutes and 40 seconds, and the fire was extinguished in about 19 minutes and 40 seconds.

When using “HR-BS3E-G6BBL” of Tokyo Gas Co., Ltd. as shown in FIG.
・ Strong fire from ignition until about 4 minutes 50 seconds,
・ Extremely low heat from about 4 minutes 50 seconds to about 17 minutes 50 seconds,
・ High fire from about 17 minutes 50 seconds to about 18:00,
-Medium fire from about 18:00 to about 19 minutes 20 seconds,
・ Low heat from about 19 minutes 20 seconds to about 21:00 seconds,
・ High fire from about 21:00 to 21:30,
It became. In this case, boiling occurred in about 15 minutes and 20 seconds, and the fire was extinguished in about 21 minutes and 30 seconds.

As shown in FIG. 8 (c), when using “DW31L3WA” from Harman,
・ High fire from ignition until about 1 minute 40 seconds,
・ Low heat from about 1 minute 40 seconds to about 9 minutes 20 seconds,
・ High fire from about 9 minutes and 20 seconds to about 18:00,
-Medium fire from about 18:00 to about 19 minutes 20 seconds,
・ Low heat from about 19 minutes 20 seconds to about 21:00 seconds,
・ High fire from about 21:00 to 21:30,
It became. In this case, boiling occurred in about 15 minutes and 20 seconds, and the fire was extinguished in about 21 minutes and 30 seconds.

  8A and 8B, the temperature difference of (BC) is relatively large until boiling, but becomes relatively small thereafter. As can be seen from the evaluation or consideration of the experimental results shown in FIG. 4 and the like, since the pan lid 100 can maintain a relatively high temperature, the rice can be overheated from above. On the other hand, it can be seen that heating can be realized uniformly from each direction.

(Other embodiments)
Fig.9 (a)-FIG.9 (b) are figures which show the rice cooking experiment result of the cooking pan system of other embodiment of this invention. Compared with the pan 200 used in the rice cooking experiment of FIG. 4, the cooking pan 200 in the cooking pan system of the other embodiment has a thickness e of about 2.5 cm at the thickest portion of the corner portion 220, and is attached thereto. Then, the diameter b of the bottom portion 210 is about 7 cm, the diameter c of the bottom surface of the corner portion 220 is about 4.5 cm, and the height d of the side surface of the corner portion 220 is about 6 cm, and other conditions are not changed. Moreover, the thing of Embodiment 3 was used for the pan lid.

  Here, since the thickness e of the thickest portion of the corner portion 220 is about 2.5 cm, the volume of the rice cooker 200 is reduced, so that the case where the rice is 3 go (so-called 3 go cooked) and 2 Two patterns of rice cooking experiments were conducted with the case of 5 go (so-called 2.5 go cooking). FIG. 9 (a) shows the rice cooking experiment result when the rice is 3 gossip. FIG. 9 (b) shows the rice cooking experiment results when the rice is 2.5 go.

  As shown in FIG. 9 (a), in the case of three-cooking, in order to realize sufficient thermal power for rice by the increased thickness of the corner 220, it is necessary to increase the fire as thermal power control. is there. As a result, the temperature transitions at the points A and B are slightly higher as the thermal power control is changed, and can be said to be close to the third embodiment.

  On the other hand, regarding the point C, the temperature at the time of 5 minutes is the same as that of the third embodiment, and the temperature transition at the subsequent time is observed in the high temperature region. For this reason, the water | moisture content evaporated excessively during cooking rice, and it felt that the rice had a feeling of dryness after cooking.

  Still, the one using the rice cooker 200 of the other embodiment has no feeling of roughness in the center of the rice, which is sufficiently heated up to the center and can forcibly absorb the water, It can be said that the pregelatinization was sufficiently promoted, and the food was cooked more deliciously than the comparative examples.

  As shown in FIG. 9 (b), in the case of 2.5-cooking, in order to realize sufficient thermal power for the rice by the increase in the thickness of the corner portion 220, fire is strengthened as thermal power control. There is a need. And in the case of FIG.9 (b), since the rice which cooks rice decreases and the water also decreases, a small amount of water warms relatively quickly, and it is in point A-C. Each temperature at 5 minutes was higher than that shown in FIG.

  Moreover, it can be seen that the experimental result shown in FIG. 9B has a smaller temperature difference of (AB) than the experimental result shown in FIG. In particular, the temperature difference of (A-B) in the medium fire is small. Further, the temperature difference between (AB) and (BC) after extinguishing was reduced, and the temperature of (BC) was high at 20 minutes.

  Next, when the other embodiments are compared with the embodiments (1) to (3), the other embodiments are reduced to a low heat through a medium low heat after boiling, but the side portion 230 (temperature measurement point B) and the grip The temperature of the unit 110 (temperature measurement point C) can be maintained or increased. This point is the same as in the case of the embodiments (1) to (3).

  However, in other embodiments, the temperature of the bottom portion 210 (temperature measurement location A) does not decrease in spite of the fact that the heat is reduced to a low heat after boiling. This point is different from the cases of the embodiments (1) to (3).

  Therefore, although the cooking pot 200 of other embodiment can also aim at equalization of the temperature of the whole cooking pot 200 at the time of rice cooking, it cannot be equalized as the case of embodiment (1)-(3). be able to.

  FIG. 10: is a figure which shows the rice cooking experiment result performed using the gas stove with an automatic rice cooking function 3 types about the cooking pot 200 which concerns on FIG. These rice cooking experiment results are all cooked in 3 gossips.

  FIG. 10 (a) uses Rinnai RN-BH3F, FIG. 10 (b) uses Harman DW31L3WA, and FIG. 10 (c) shows Tokyo Gas HR-BS3E-G6BBL. The experiment result when using is shown, respectively.

  Here, Rinnai's RN-BH3F can perform thermal power control in three stages of “low fire”, “medium fire”, and “medium high fire”. Harman's DW31L3WA can perform the thermal power control in three stages of “low fire”, “medium high fire”, and “high fire”. HR-BS3E-G6BBL of Tokyo Gas Co., Ltd. can only perform fire power control in two stages, “low heat” and “medium high fire”.

  First, according to the experimental results shown in FIG. 10A, high temperatures continue at 124 ° C., 107 ° C., and 106 ° C. at point A when the elapsed time is 10 minutes, 15 minutes, and 20 minutes, respectively. Similarly, also in FIG. 10B and FIG. 10C, the high temperature state of 100 ° C. or higher continues at the point A when the elapsed time is 15 minutes, 20 minutes, and 25 minutes, respectively.

  Such a phenomenon has not been confirmed in the corresponding FIG. 8A and FIG. 8B. This is considered to be because the gas cooker with an automatic rice cooking function senses that the cooking pot 200 is difficult to warm because the corner portion 220 is relatively thick because the state of relatively strong thermal power is long.

  As a result, also in the experimental results shown in FIGS. 10A to 10C, the temperature transition in the high temperature region is recognized as in the cases shown in FIGS. 9A and 9B. For this reason, the water | moisture content evaporated excessively during cooking rice, and it felt that the rice had a feeling of dryness after cooking.

Still, the one using the rice cooker 200 of the other embodiment has no feeling of roughness in the center of the rice, which is sufficiently heated up to the center and can forcibly absorb the water, It can be said that the pregelatinization was sufficiently promoted, and the food was cooked more deliciously than the comparative examples.

Claims (6)

A disc-shaped bottom part, a substantially cylindrical side part extending in a direction substantially orthogonal to the bottom part, and a circumferentially shaped corner part located between the bottom part and the side part,
A cooking pot that has a required thickness at the corner and functions as a heat storage unit.   The thickness of the corner is thicker than the thickness of the bottom and the side, and the thickness of the bottom is thicker than the thickness of the side, The cooking pan according to claim 1.   The said corner | angular part is a cooking pan of Claim 1 made into the shape which thickness increases as it leaves | separates from the said bottom part and the said side part.   The cooking pot according to claim 1, wherein the thickness ratio between the thickest portion of the corner and the bottom is approximately 10: 4 to 10: 2.   The cooking pot according to claim 1, wherein the thickness ratio between the bottom and the side is approximately 10: 8 to 10: 4. A cooking pan according to claim 1, and a pan lid used as a pair with the cooking pan,
The pan lid is
Pan lid body,
A cylindrical grip formed on the top surface of the central portion of the pan lid body;
Having a steam hole penetrating the upper and lower surfaces of the pan lid body;
The steam hole is a cooking pan system in which the opening on the upper surface side is located in the inner wall of the gripping part and the inner wall is located on an extension of the opening.

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