JP3022534B1 - Cooked basket of beans - Google Patents

Abstract

An object of the present invention is to enable beans to be boiled and cooked with good thermal efficiency and to obtain a good quality ripened state. A basket main body (A) formed in a substantially U-shaped cross section from a perforated plate (11), and a dropping lid (B) similarly formed in a corresponding disc shape from a perforated plate (29), From the bottom surface of the basket body (A), the plurality of heat storage rods (28) are formed in a radially symmetric distribution type as a whole and as a vertical length (H3) shorter than the depth (d) of the basket body (A). The plurality of heat storage rods (40) are integrally projected upward and / or from the plate surface of the dropping lid (B) in a radially symmetric distribution form as a whole, and the depth (d) of the basket body (A). The vertical length (H4) lower than the vertical length protrudes downward.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

The present invention relates to an improved cooked basket for beans.

[0002]

2. Description of the Related Art For example, in the bean-confectioning process of Japanese confectionery, washed beans, which are raw materials, are stored in a boiled basket made of wire mesh, which is well permeable to boiling water, and this is kept in a hydrolyzed state in a boiler. It is boiled first, and as soon as it boils, so-called astringent cutting (removal of air) is performed to remove organic substances and inorganic substances that hinder the color and flavor of the bean jam. The broth may be discarded or used as a coloring agent for red rice or the like.

[0003] Then, after the above-mentioned astringent-cutting action, water is added to the fresh water and then boiled secondarily again. Stop it and leave it as it is to steam it.

[0004] During the above-mentioned cooking process, the amount of water added to the beans is very important in producing high-quality bean paste. Or the degree of remaining water slightly more than this,
Although it is said to be the most suitable, it is actually difficult to adjust and maintain the amount of water throughout without any excess or shortage. It takes a lot of trouble.

[0005] If the amount of water is too small, the convection of the boiling water is poor and uneven heating occurs, so that it is impossible to obtain a soft and swollen ripened state of the beans as a whole.

On the other hand, if the amount of water is excessive, on the other hand, a bean dancing phenomenon occurs during the boiling operation, the epidermis is broken, so-called gou (the contents of the beans) is exposed, and the flavor of the bean jam is hindered. I do. In particular, grain bean jam is called fat and is fatal.

However, if the heating power of the cooker is reduced, the time required for the beans to become softer becomes longer, and in addition to consuming a large amount of heat,
It also makes it impossible to maximize the effect of mass production on bean jam.

The inventor of the present invention proposed Japanese Utility Model Publication No. 7-7752 as a cooked basket of beans useful for solving such a problem, and achieved considerable results by commercializing it.

[0009]

However, according to the results of intensive studies after that, in the case of the above-mentioned known invention, during the second cooking, after the astringent cut (removal of the acne),
Although the desired effect can be achieved with almost no problem, since the dropping lid (23) is used as a placed state in which it comes into contact with the entire upper surface of the beans (M) from the beginning of cooking, The free movement of the beans during the primary cooking is limited, and the convection of the boiling water acting on the beans is poor, and it is difficult to heat the whole beans (M) uniformly and efficiently. It was also found that a large amount of heat was required.

[0010]

SUMMARY OF THE INVENTION The present invention is intended to further improve such a problem, and has a cage body formed to have a substantially U-shaped cross section at a certain depth from a perforated plate.
A drop lid having substantially the same planar shape used to drop into the inside thereof. The drop lid does not move by the convection of hot water, and follows the time-dependent expansion and contraction action of the beans while being in contact with the upper surface of the beans. As a weight that can be raised and lowered, in a cooked basket of legumes formed from a perforated plate and a weight ring attached to the periphery,

A plurality of heat storage rods projecting upward from the bottom surface of the basket body in an overall radially symmetric distribution type and having a vertical length shorter than the depth of the basket body, and / or A plurality of heat storage rods are projected downward from the plate surface of the drop lid as a vertically radiating length that is lower than the depth of the basket main body in an overall radially symmetric distribution type that does not interfere with the heat storage rods on the basket main body side. It is characterized by the following.

[0012]

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS Hereinafter, the present invention will be described in detail with reference to the drawings. FIGS. 1 to 7 show a basic embodiment of a cooked basket, wherein (A) shows a fixed inner diameter (s) (for example, About 4
15 mm) and a depth (d) (for example, about 208 mm), a basket body having a U-shaped cross section and made of stainless steel (S
It is formed from punching metal or wire mesh that does not rust, such as US304), a mesh screen made of a heat-resistant synthetic resin, and other perforated plates (11). A large number of through holes (12) smaller in diameter than the beans are distributed on the circular body surface and flat bottom surface of the basket main body (A).

(13) is a perforated plate (1) of the basket main body (A).
In order to surround 1), it is also a frame integrated from a flat bar that does not rust, such as stainless steel, and specifically, like the opening edge reinforcing ring (14) of the cage body (A). A corner reinforcing ring (15) between the torso surface and the bottom surface, and a plurality of torso reinforcing ribs (16) that stand up at regular intervals so as to partition the upper and lower portions of the two parallel rings (14, 15). And a plurality of bottom reinforcing ribs (17) arranged in a radially symmetrical shape intersecting at the center so as to partition the circular inside of the corner reinforcing ring (15). ) Is prevented from being deformed, and maintained in a state where it can be properly aligned with a drop lid described later.

(18) The frame (1) of the basket body (A)
A total of four concave receiving surfaces for receiving the handle, which are cut out as symmetrical pairs each sandwiching the diameter line of the basket body (A) into the opening edge reinforcing ring (14) forming 3), and each concave surface thereof In the offset position of the surface (18) approaching the diameter line,
A handle bearing tube (19) is partially fixedly integrated.

(20) is a pair of opposed handles, each of which is formed of one metal round bar and bent into a substantially channel shape, and a pair of horizontal pivots (2) whose cut-off ends are inward.
As 1), it is rotatably inserted into the bearing tube (19) in an up-and-down manner.

When the opposing pair of the handles (20) are turned inwardly toward the basket body (A), both of them are substantially horizontal by the concave step surface (18) of the opening edge reinforcing ring (14). As a result, a plurality of basket bodies (A) can be stably stacked.

A pair of opposing handles (20) are rotatably and pivotally connected to the opening edge reinforcing ring (14) of the basket body (A). By locking a hanging tool (not shown), the basket body (A) can be moved to the inside of a cooking pot described later.
It can be mechanically hung or hung, and the beans (M) can be cooked safely and efficiently.

(22) The vertical length (about the same as the depth (d) of the cage body (A)) from the intersection of the bottom reinforcing ribs (17) forming the center of the bottom surface of the basket body (A). H1) It is a porous core cylinder integrally projected upward (for example, about 202 mm), performs a smooth ascent / descent guide action of a dropping cover described later, prevents its swinging movement, and tilts, and also has a basket body (A). The hot water is also introduced into the center of the soybean so that no so-called blind spot is generated in the boiling action of the beans (M).

That is, in FIG. 4 clearly showing the perforated core tube (22), (23) is a vertical standing length which is higher than the depth (d) of the basket body (A) from one metal round wire. (H2) An inverted U-shaped strut (for example, about 237 mm), which is a pair of horizontal mounting seats (24) whose separated ends project outwardly from the bottom of the basket body (A). It is fixedly integrated with the reinforcing rib (17) in a state of being inserted.

(25) is a perforated plate integrally wound around the support (23) as a so-called core bone in a cylindrical shape, and is made of the same material as the perforated plate (11) of the cage body (A). This is an inverted U-shaped section having a vertical length (H1) (for example, about 202 mm) substantially the same as the depth (d) of the basket body (A). A large number of through holes (26) are also distributed on the upper surface.

In such a porous core tube (22), since both the column (23) and the porous plate (25) wound therearound are in an inverted U-shape and have a bottomless shape, Hot water can be freely introduced into the center of (A), and convection to the beans (M) can be promoted.

In addition, the column (2) of the porous core tube (22)
3) is taller than the depth (d) of the cage body (A), and its arc-shaped upper end is exposed from the perforated plate (25) wound therearound. 27)
As a result, a drop lid described later can be properly and smoothly dropped into the inside of the basket main body (A).

Further, (28) is a radially symmetric distribution type from the bottom surface of the basket body (A), and the basket body (A)
A plurality of heat storage rods projecting upward and integrally as a vertical length (H3) (for example, about 100 mm) shorter than the depth (d) of the stainless steel or any other material that is easily heated and cooled. Since it is made of a metal round bar, there is no possibility of damaging the beans (M).

In this regard, in the illustrated embodiment, the basket body (A)
Since the bottom reinforcing ribs (17) forming the frame (13) are arranged and arranged as a total of six radially symmetrically derived from the intersecting central portion, the respective ribs are fixedly integrated at substantially the intermediate portion of each of the ribs. A total of six heat storage rods (28) are shown. C. D (Pitch Circle Diameter) (P1)
Is about 215 mm, but the number of the heat storage rods (28) can be increased or decreased to other than 6 as long as the heat storage rods (28) are arranged in a substantially uniform dotted distribution inside the basket body (A). it can.

In the illustrated embodiment, the heat storage rod (2
8) The diameter (D1) is set to, for example, about 12 mm, and the plurality of the diameters (D1) are set to the same value. Is also good.

On the other hand, (B) is a separate drop lid which is dropped into the cage body (A) and used, and is a porous plate (29) of the same material as the porous plate (11) of the basket body (A). Therefore, it is formed in a disk shape having a constant outer diameter (D2) (for example, about 412 mm). (30) is the perforated plate (2)
Needless to say, there are a large number of through holes distributed in 9), which are smaller in diameter than the beans.

(31) is a perforated plate (29) of the drop lid (B)
Which is made of a flat bar made of the same material as the skeleton (13) of the cage body (A), and has a central portion so as to partition the rim reinforcement ring (32) and its circular inside. And a plurality of plate surface reinforcing ribs (33) arranged and arranged in an overall radially symmetrical configuration.

Further, a part of the plate surface reinforcing ribs (33) is arranged in parallel as a pair of opposing handle mounting ribs (34), and each of them has a pair of handle bearing saddles (35). It is fixed and integrated.

A pair (36) of opposed handles, each of which is formed by a single metal rod and bent into a channel shape, is a pair or a continuous horizontal pivot (37) whose cut-off ends are directed outward. And is inserted into the bearing saddle (35) in an undulating and rotatable manner. Therefore, like the above-mentioned basket main body (A), a hanging tool such as a chain block is also engaged with the handle (36) of the drop lid (B), and this is mechanically convenient for the inside of the basket main body (A). It can be well dropped or hung.

Reference numeral (38) designates a weight ring fixedly integrated with a stiffening ring (32) forming a frame (31) of the dropping lid (B) from below under the state of being sandwiched by a perforated plate (29). It consists of a flat bar with a rectangular cross section, such as stainless steel.
During the dropping into the basket body (A), it receives the convection of boiling water but does not move, and during the secondary cooking of the beans (M), keeps contact with the upper surface of the beans (M) Nevertheless, the beans (M) are given a certain weight that does not hinder the swelling action of the beans (M) over time and that can follow the swelling action and rise and fall by itself.

(39) is a core tube receiving opening formed at the intersection of the plate surface reinforcing ribs (33) which forms the center of the dropping lid (B), and is a porous core on the basket body (A) side. An inner diameter substantially equal to the outer diameter of the tube (22) (for example, about 75 m
m), and the dropping lid (B) can be dropped into the porous core cylinder (22) on the basket body (A) side by itself through the core cylinder receiving port (39). The dropping lid (B) can exhibit a smooth lifting action.

(40) is a radially symmetric distribution type which does not interfere with the heat storage rod (28) on the basket body (A) side from the plate surface of the drop lid (B), and also has a depth of the basket body (A). (D)
Standing length shorter than (H4) (for example, about 100 mm)
As a plurality of heat storage rods that are integrally protruded downward.
It consists of a round bar of the same material as the heat storage bar (28) on the basket body (A) side.

In this regard, in the illustrated embodiment, the drop lid (B)
Since the plate surface reinforcing ribs (33) forming the frame (31) are arranged and arranged as a total of four radially symmetrically protruding from the intersecting central portion, they are fixed to the vicinity of the protruding tip of each of the ribs. A total of four integrated heat storage rods (40) are shown. C. D (P2) is larger than that of the heat storage rod (28) on the basket body (A) side,
mm, this is also arranged as a substantially uniformly distributed state throughout the inside of the basket body (A), and is arranged in a phase-change relationship with the heat storage rod (28) on the basket body (A) side. As long as it is possible, the number of the heat storage rods (40) may be increased or decreased other than four.

In the illustrated embodiment, the heat storage rod (40) on the dropping lid (B) side has a diameter (D3) of about 12 mm and is dimensioned to be the same as the plurality of heat storage rods (A). In the same manner as described above for the side heat storage rod (28), this can be appropriately changed.

In any case, in the illustrated embodiment, a plurality of heat storage rods (28) and (40) are vertically erected from both the basket body (A) side and the dropping lid (B) side in opposite directions. Therefore, not only during the primary cooking of beans (M), but also during the secondary cooking after the astringent cutting (without acne),
Although the drop lid (B) rises following the expansion and contraction action of the beans (M), the heat storage rod (40) projecting downward from the drop lid (B) and projecting upward from the basket body (A). By the heat radiation action with the heat storage rod (28), the whole beans (M) can be quickly and efficiently heated without unevenness.

In this case, the basket body (A) and the dropping lid (B)
Between the sides, not only the number of the heat storage rods (28) and (40) but also the vertical length (H3) (H4) or / and the diameter (D1) (D3) may be changed differently.

The porous core tube (2) on the basket body (A) side
2) and the core tube receiving port (39) on the drop lid (B) side are omitted, and the drop lid (B) is attached to the weight ring (3).
According to 8), the heat storage rods (28) and (40) can be moved up and down along the inner peripheral surface of the basket body (A). It can be made to project integrally.

However, during the primary cooking of the beans (M), the dropping lid (B) is kept at an installation height floating above the upper surface of the beans (M) by the heat storage rods (28) and (40). As long as free movement is allowed, convection is promoted, and the whole legume (M) can be heated evenly and efficiently, as illustrated from the modified embodiment of FIGS. The heat storage rod (28) on the basket body (A) side is omitted, and the heat storage rod (40) which is preferably freely expandable and contractible only from the dropping lid (B) side.
May also be projected downward as a radially symmetric distribution type. On the contrary, the heat storage rod (40) on the side of the dropping lid (B) is omitted, and the heat storage rod (2) only upward from the bottom surface of the basket body (A) is omitted.
8) It may not be necessary to just project a plurality of them.

Since the other configurations of the modified embodiment are substantially the same as those of the above-described basic embodiment, only the corresponding reference numerals in FIGS.
A detailed description thereof will be omitted.

Next, a method of boiling beans (M) based on the basic embodiment of the present invention will be described. A fixed unit amount of the washed beans (M) is placed in the basket body (A) of the cooked basket. As shown in FIGS. 10 and 11, the unit amount of the heat storage rod (2) is such that the upper surface of the beans (M) projects upward from the bottom surface of the basket body (A).
8) It is shallower than the vertical length (H3), and is set so as to allow free movement of the beans while maintaining the installation state where the lid (B) floats from the upper surface.

Incidentally, the inner diameter (s) of about 415 mm and about 2
Into the basket body (A) with a depth (d) of 08 mm,
When approximately 7.5 kg of red beans are stored, the storage amount becomes approximately 60 mm from the bottom of the basket body (A), and approximately 10 kg.
It is kept shorter than the heat storage rod (28) having a vertical length (H3) of 0 mm.

Then, the basket body (A) containing the beans (M) is hung down inside the cooking pot (41) as shown in FIG. In this regard, FIG. 10 shows a cooking pot (41) heated by steam, (42) is a steam jacket surrounding the cooking pot (41), and a steam supply port tube (43) is viewed from the bottom thereof. ) And a drain barrel (44) are suspended, and a steam supply pipe (45) is connected to the steam supply barrel (43).

Numeral (46) denotes a drain port for astringent cutting (removing the axle) continuously hanging down from the center of the bottom of the cooking pot (41). Water can also be supplied to (47) is an installation leg of the cooking pot (41). The cooking pot (41) is not limited to the steam type as shown in the figure, but may be a direct firing type using a gas burner or an electromagnetic type using an induction heating coil.

The basket body (A) can be used not only as a single piece in the cooking pot (41) but also in a plurality of stacked states as shown in FIG. The fact that the handle (20) is received and held in its inward horizontal position as described above helps the basket body (A) to be stably stacked.

In any case, the dropping lid (B) is continuously dropped into the basket main body (A) installed inside the cooking pot (41), and the heat storage rod (B) of the basket main body (A) is set. 2
8) or / and the heat storage rod (40) of the drop lid (B) keeps the beans (M) floating above the upper surface of the beans (M), and removes water having a higher level (LL) than the upper surface of the beans (M). It is supplied into the cooking pot (41) and performs a primary boiling action.

During the primary cooking, inside the beans (M), the heat storage rod (28) on the basket body (A) side and the dropping lid (B)
Since the heat storage rods (40) on the side are suspended one by one, the drop lid (B) is not in contact with the upper surface of the beans (M),
The beans move freely, their convection is promoted and the heat storage rod (2
8) Due to the heat radiation effect of (40), the whole beans (M) can be efficiently heated without unevenness in a short time.

Then, after the above-mentioned primary boiling action, the heating is once stopped, and the boiling water is discharged from the cooking pot (41) to cut off the astringent (removal of acne). M) is supplied to the cooking pot (41) at a considerably higher level (L-L) without concern for the upper surface of the cooking vessel (M). It is boiled and cooked.

Then, the water in the cooking pot (41) evaporates with the passage of time and the water surface sinks to a low level. As opposed to this, the beans (M) absorb water by the water absorbing action.
Since the swelling gradually changes softly and the volume thereof becomes about 3 to 5 times larger, the falling lid (B) comes into contact with the upper surface of the beans (M) in the process as shown in FIGS. Keep up and follow up.

Therefore, the dancing phenomenon of the beans (M) during the secondary cooking operation and the exposure of the gow accompanying the same can be reliably prevented by the dropping lid (B), and the heat storage rod projecting downward from this. (40) and the heat storage rods (28) projecting upward from the basket main body (A) dissipate heat so that the heat storage rods (28) and (40) have a substantially uniform dotted distribution state as shown in FIG. In combination with the arrangement, the whole beans (M) can be heated efficiently in a short period of time, uniformly and evenly, and finished in an excellent ripened state.

Further, since the heat radiating action accumulated in the heat storage rods (28) and (40) acts on the peripheral beans, it can be cooked at about 97 ° C., and the wasteful consumption of heat can be saved. In addition, there is no danger of damaging the beans (M) by the turbulent flow at the complete boiling, and furthermore, boiling juice spilling out from the basket body (A) and soiling the surroundings.

Finally, when the beans (M) have matured to such a degree that they can be crushed without any resistance at the fingertips, the heating is stopped, the mixture is steamed by leaving it for a certain period of time, and an appropriate amount of water is applied.
While draining from 1), the basket body (A) is lifted from the boiler (41), so that the mature beans (M)
I just need to take out. At about the same time, the drop lid (B) is also taken out from the basket body (A).

[0052]

As described above, in the present invention, the perforated plate (1) is used.
1) a basket body (A) shaped to have a substantially U-shaped cross section with a constant depth (d); and a drop lid (B) having a substantially identical planar shape that is dropped into the cage body for use. B)
The weight of the perforated plate (29) is defined as a weight that does not float due to the convection of the hot water and that can move up and down following the time-dependent expansion and contraction of the beans (M) while being in contact with the upper surface of the beans (M). In the cooked basket of beans (M) formed from the weight ring (38) attached to the periphery,

From the bottom surface of the cage body (A), a plurality of heat storage rods (28) are formed in a radially symmetric distribution type with a vertical length shorter than the depth (d) of the cage body (A). (H3) a plurality of heat storage rods (40) are integrally projected upward and / or from the plate surface of the drop lid (B) so as not to interfere with the heat storage rods (28) on the basket body (A) side. In the conventional radially symmetric distribution type, the vertical length protrudes downward as the vertical length (H4) shorter than the depth (d) of the basket body (A), so that the problems of the prior art described at the beginning are surely solved. There is an effect that can be improved.

That is, according to the above configuration of the present invention, the plurality of heat storage rods (28) and (40) are of a radially symmetric distribution type and are lower than the depth (d) of the basket body (A). Because they are vertically erected, the whole heat of the beans (M) can be efficiently and uniformly heated during the cooking by the heat radiation action, and the wasteful consumption of heat can be saved. is there.

In particular, during the primary cooking operation of the beans (M), the dropping lid (B) is kept in an installed state in which the dropping lid (B) rises from the upper surface of the beans (M) by the heat storage rods (28) and (40). Therefore, the beans can move freely, and the promotion of the convection action can provide an effective heating state in a short time.

During the subsequent secondary cooking operation,
The falling lid (B) rises following the temporal expansion and contraction of the beans (M), and maintains contact with the upper surface of the beans (M). No exposure of corals occurs, and a uniform ripening state can be achieved by itself with good thermal efficiency, which is extremely excellent in practical use.

[Brief description of the drawings]

FIG. 1 is a perspective view showing a basket body of a basic embodiment according to the present invention.

FIG. 2 is a plan view of FIG.

FIG. 3 is a side view of FIG. 1;

FIG. 4 is a sectional view taken along line 4-4 of FIG. 2;

FIG. 5 is a perspective view showing a drop cover of the basic embodiment according to the present invention.

FIG. 6 is a plan view of FIG. 5;

FIG. 7 is a sectional view taken along line 7-7 of FIG. 6;

FIG. 8 is a perspective view showing a modified embodiment of the basket main body corresponding to FIG. 1;

FIG. 9 is a perspective view showing a modified embodiment of the drop lid corresponding to FIG. 5;

FIG. 10 is a cross-sectional view showing the state of boiling beans.

FIG. 11 is a cross-sectional view showing a boiled basket during primary boiled cooking;

FIG. 12 is a cross-sectional view showing a cooking basket during secondary cooking.

FIG. 13 is a sectional view taken along line 13-13 of FIG. 12;

[Explanation of symbols]

 (11) Perforated plate (13) Frame (17) Bottom reinforcing rib (22) Perforated core tube (28) Heat storage rod (29) Perforated plate (31) Frame (33) Plate surface reinforcing rib (38) ・ Weight ring (39) ・ Core tube receiving port (40) ・ Heat storage rod (A) ・ Basket body (B) ・ Fall lid (M) ・ Peas (D1) (D3) ・ Diameter of heat storage rod (H1)・ Standing length of perforated core tube (H3) (H4) ・ Standing length of heat storage rod (d) ・ Depth of cage body

Claims (5)

(57) [Claims] 1. A basket body (A) formed in a substantially U-shaped cross section with a constant depth (d) from a perforated plate (11), and a drop lid (B) having a substantially identical planar shape to be dropped into the inside thereof. The drop lid (B) does not move due to the convection of the hot water, and moves up and down while following the time-dependent expansion and contraction action of the beans (M) while being in contact with the upper surface of the beans (M). The weight gained is the perforated plate (29) and the weight ring (3
8) In a cooked basket of beans (M) formed from and, a plurality of heat storage rods (28) are provided from the bottom surface of the basket body (A).
The entire radially symmetric distribution type and a vertically extending length (H3) shorter than the depth (d) of the basket body (A) and projecting upward and integrally, and / or the falling lid (B) From the plate surface, a plurality of heat storage rods (40) are arranged in a radially symmetric distribution type that does not interfere with the heat storage rods (28) on the basket body (A) side and also from the depth (d) of the basket body (A). A boiled cooked basket of legumes, characterized in that it also has a low vertical length (H4) and protrudes downward. 2. A frame (1) of a perforated plate (11) to a cage body (A).
3) A plurality of bottom reinforcing ribs (17) to be arranged in a radially symmetric manner and a heat storage rod (28) having the same vertical length (H3) fixed to the bottom reinforcing rib (17). The cooked basket of beans according to claim 1, characterized by the following. 3. A frame (3) of a perforated plate (29) to a dropping lid (B).
A plurality of the plate surface reinforcing ribs (33) to be 1) are arranged and arranged in a radially symmetric manner, and a heat storage rod (40) having the same vertical length (H4) is fixed to the plate surface reinforcing rib (33). The cooked basket of beans according to claim 1, characterized in that: 4. The heat storage rods (28) and (40) are made of stainless steel or other metal rods that are easily heated and cooled, and whose vertical length (H3) (H4) and / or diameter (D1) (D
The cooked basket for beans according to claim 1, wherein 3) is changed between the basket body (A) side and the drop lid (B) side. 5. A porous core tube (22) having no bottom from the center of the bottom surface of the basket body (A) and having an upright length (H1) substantially equal to the depth (d) of the basket body (A), and being integrated upward. In addition, the receiving opening (39) of the porous core tube (22) is formed so as to penetrate through the center of the dropping cover (B), so that the dropping cover (B) extends along the porous core tube (22). The cooked basket for beans according to claim 1, wherein the cooked basket is made so as to be able to ascend and descend.