JP2018139625A - Pot lid and pot with lid - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a pot lid having a steam hole, whose structure of boiling-over prevention is uncomplicated and whose raw materials and manufacturing method are unrestrictive.SOLUTION: The pot lid includes: a pot lid body 100; a cylindrical grip part 110 which is formed on the upper face in the center of the pot lid body 100; and a steam hole 120 which penetrates the upper face and the lower face of the pot lid body 100. The steam hole 120 has an opening on the upper face side that is situated in the inner wall of the grip part 110, and also, on the extension of the opening, the inner wall is situated, as the mode of formation of the pot lid.SELECTED DRAWING: Figure 1

Description

  The present invention relates to a pan lid and a pan with a lid, and more particularly, to a pan lid with a steam hole and a pan with a lid made of earth, aluminum, stainless steel, iron or the like.

  Patent Document 1 is rounded in a convex shape, and is formed from a body that covers the opening of the pan body, a recessed portion that is recessed from the body, and an upper portion of the recessed portion. An overflow prevention pan lid comprising an inflow hole into which steam is introduced and an outflow hole formed at a lower portion of the depressed portion and into which a droplet of vapor liquefied flows out to the main body is disclosed. .

Special table 2014-506825 gazette

  However, the overflow prevention pan lid disclosed in Patent Document 1 has a complicated structure for preventing overflow, as is apparent from the drawing of Patent Document 1. Therefore, there is a problem that the raw material and the manufacturing method of the pan lid are limited. For example, it is very difficult to manufacture what is disclosed in Patent Document 1 using a mold.

  Then, this invention makes it a subject to provide the pan lid with a steam hole which avoids the said inconvenience.

In order to solve the above problems, the pan lid of the present invention 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.

Furthermore, the pan with a lid of the present invention is
The pan lid above,
A pan body having an opening corresponding to the pan lid.

It is sectional drawing along the axial center of the steam hole of the pan lid of embodiment of this invention.

DESCRIPTION OF SYMBOLS 100 Pan lid main body 110 Grip part 120 Steam hole 130 Reinforcement part 200 Pan main body

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

  FIG. 1 is a cross-sectional view along the axis of the steam hole of the pan lid according to the embodiment of the present invention. As shown in FIG. 1, 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.

  In addition, in FIG. 1, although the pan main body 200 which has the opening corresponding to the pan lid main body 100 is also shown for reference, the shape, magnitude | size, and dimension of the pan main body 200 are not limited to this. Moreover, the material etc. of the pan main body 200 may be the same as that of the pan lid main body 100, and may differ.

  The pot lid body 100 can be made of earth, aluminum, stainless steel, iron 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.

  The pot body 200 can be made of earth, aluminum, stainless steel, iron or the like. The pot body 200 has a size corresponding to the pot lid body 100. Moreover, the pan body 200 and the pan lid body 100 can be manufactured using various types including molds.

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

  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 effect 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 pan body 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.

  The pan body 200 can perform various cooking including cooking. If it is a person skilled in the art, when cooking using the pan body 200, it is easy to understand that during cooking, not only the steam but also the starch viscous material contained in the rice is ejected from the steam hole 120. 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 | gum of starch is contained in the vapor | steam which generate | occur | produces in the pan main body 200 at the time of rice cooking. The starch-containing steam is ejected from the opening on the upper surface side through the steam hole 120 as described above. However, when it comes out from the inside of the pan body 200, since the outside air is relatively low temperature, 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 when the rice is cooked or steamed, when the pan body 200 is lit, the temperature is not physically the same at a position close to the fire source and a position far from the fire.

  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, even if it is a position far from the fire source, there is heat transfer using the pan body 200 itself as a medium. Therefore, if the position is close to the inner wall of the pan body 200, heat is easily transmitted.

  If it does so, it is just under the holding part 110 of the pan lid main body 100, Comprising: Since the upper position of the pan lid main body 100 is also away from the fire source, and is also away from the inner wall of the pan main body 200, relative 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.

  Since the starch viscous material spouted from the opening on the upper surface side of the pan body 200 returns to the pan body 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 viscose, it will be scattered around the pan body 200. With this, it cannot be returned to the starch pan body 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 viscous material ejected from the steam hole 120 can be returned to the inside of the pan body 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.

Claims (5)

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 pan lid formed in such a manner that the opening on the upper surface side is located in the inner wall of the gripping portion and the inner wall is located on the extension of the opening.   The pan lid according to claim 1, wherein the steam hole is formed obliquely with respect to an extending direction of an axis of the grip portion.   The pan lid according to claim 1, wherein the steam hole is formed such that an opening on the lower surface side is located in a periphery immediately below the grip portion. The inner wall of the gripping part is
A lower end defining a boundary with the upper surface of the pan lid body;
A central part having a larger diameter than the lower end part;
An upper end portion having a smaller diameter than the central portion,
The pan lid according to claim 1, wherein an extension of the opening is set in a region that extends from the center portion to the upper end portion. A pot lid according to claim 1;
A pan with a lid, comprising: a pan body having an opening corresponding to the pan lid.

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