JP3036341U - Cooking utensils - Google Patents

Abstract

(57) [Abstract] [Problem] When cooking, not only the boiling collapse is prevented, but also the deformation of boiled fish and vegetables can be prevented to make a nice-looking boiled food. (EN) A device that can make a delicious boiled food by homogenizing it in the entire pan and prevent the material from sticking to the bottom of the pan even if the material is overcooked. SOLUTION: A plurality of perforated plates 10 and 12 in which a plurality of holes 18 and 20 are formed over the entire surface are held by a holding member 14 in parallel with each other at intervals in the vertical direction, and the perforated plates The position can be shifted. The materials are lined up on a perforated plate and the entire device is inserted into the pan.

Description

[Detailed description of the invention]

[0001]

[Technical field to which the invention belongs]

 This invention is a cooking method that is used to prevent boiling collapse, to uniformize the temperature at which the ingredients are boiled in the entire pot, and to prevent the ingredients from sticking to the bottom of the pot when cooking boiled food. Related to appliances.

[0002]

[Prior art]

 When making a simmered dish, the ingredients do not jump and collapse in the pan, and the purpose is to control the evaporation of the broth and to let the broth spread over the whole material, such as a wooden lid. Place the lid of the above directly on the material in the pan.

[0003]

[Problems to be solved by the device]

 If you drop the lid when cooking, you can prevent the ingredients from jumping and collapsing in the pot, but when you boil some fish together or boil vegetables, the material When boiled in a piled up or clumped form, the boiled fish and vegetables may become deformed and look bad, if not boiled down.

In addition, when the ingredients are piled up or formed into a lump when cooking, the heat is not sufficiently spread to the contact area of the ingredients and the inside of the lump, and the temperature at which the ingredients are boiled becomes uneven, Sometimes I can't make delicious simmered food. In addition, if the ingredients are overcooked, they may burn to the bottom of the pot.

The present invention has been made in view of the above circumstances, and when cooking cooked food or the like, it does not only prevent boiling collapse, but also prevents deformation of boiled fish and vegetables. You can make a nice-looking simmered food, and you can make the temperature of aging the ingredients uniform throughout the pan to make a delicious simmered food. Moreover, even if you overcook the ingredients, It is an object of the present invention to provide a cooking utensil capable of preventing the material from burning to the bottom of the pan.

[0006]

[Means for Solving the Problems]

 A cooking device according to a first aspect of the present invention is one or more perforated plates having a plurality of holes formed over the entire surface, and an upper plate having the same planar shape as the perforated plates; A holding member for holding one or a plurality of perforated plates and an upper plate in parallel with each other and vertically spaced apart and placing the upper plate on the upper side. The perforated plate and the upper plate of the holding member are arranged so that the vertically adjacent ones of them can be displaced in a plan view or can be separated from each other, or the upper and lower plates. It is characterized in that it is attached so that at least one of the two adjacent in the direction can be removed.

According to a second aspect of the invention, in the cooking appliance according to the first aspect, the upper plate is also a perforated plate having a plurality of holes formed over the entire surface.

According to a third aspect of the present invention, in the cooking utensil according to the first or second aspect, the holding member is a shaft, and the shaft body is provided with respective peripheral portions of a perforated plate and an upper plate. It is characterized in that it is inserted and attached, and at least one of the perforated plate and the upper plate which are vertically adjacent to each other is rotatably held around the shaft body.

According to a fourth aspect of the present invention, in the cooking utensil according to the first or second aspect, the holding member is a shaft body, and the shaft body is provided with respective central portions of the perforated plate and the upper plate. It is characterized in that the upper side of the perforated plate and the upper plate which are vertically adjacent to each other is held slidably upward along the shaft body.

According to a fifth aspect of the present invention, in the cooking utensil according to the first or second aspect, the holding member is formed with a plurality of laterally extending insertion grooves parallel to each other in the vertical direction. It is characterized in that the perforated plate and the peripheral portions of the upper plate are removably inserted into the respective insertion grooves of the block body.

According to a sixth aspect of the invention, in the cooking utensil according to any one of the first to fifth aspects, the intervals between one or a plurality of perforated plates and the upper plate are adjusted. It is characterized by having an adjusting means.

According to a seventh aspect of the present invention, in the cooking device according to any one of the first to sixth aspects, a plurality of perforated plates and an upper plate are connected so as to be superposed and expandable, respectively. It is characterized in that it is composed of a plate piece.

The invention according to claim 8 is the cooking apparatus according to any one of claims 1 to 7, wherein a part of the egg is provided on each of the facing surfaces of the upper plate and the perforated plate facing the upper plate. It is characterized in that a concave portion in which is fitted is formed.

In the cooking device according to the first aspect of the present invention, at least one of the perforated plate and the upper plate, which are vertically adjacent to each other, are displaced or separated from each other in a plan view, or at least vertically adjacent to each other. With one side removed from the holding member, materials such as fish and vegetables are arranged on the perforated plate so that they do not overlap or agglomerate with each other. The materials are arranged in the same manner on the perforated plate, and the perforated plate and the upper plate are held by the holding member so that they overlap each other in a plan view and keep an appropriate space in the vertical direction. It is inserted in the pan. When the ingredients are cooked in this state, multiple holes are formed on the entire surface of the perforated plate on which the ingredients are placed, so that the broth convects through these holes and the heat and broth spread to all ingredients. . Since the material is arranged between the perforated plate and the upper plate, or between the perforated plate and between the perforated plate and the upper plate, the material does not collapse. In addition, the materials are heated in a row so that they do not overlap or clump on top of each other on the perforated plates, which prevents the materials from deforming during heating and heats each material. Is sufficiently spread, and the heating temperature of the material becomes uniform throughout the pan. In addition, since the ingredients are arranged on the perforated plate and do not come into direct contact with the bottom of the pot, even if the ingredients are overcooked, the ingredients may stick to the bottom of the pot. Absent.

In the cooking device according to the second aspect of the invention, the material can be arranged on the upper plate for heating and control.

In the cooking device according to the third aspect of the present invention, by rotating at least one of the perforated plate and the upper plate, which are adjacent in the upper and lower directions, about the shaft, the perforated plate and the It is possible to shift the vertically adjacent ones of the upper plates in a plan view, and in this state, materials such as fish and vegetables are arranged on the perforated plate.

In the cooking device according to the fourth aspect of the present invention, the perforated plate and the upper plate, which are adjacent to each other in the upper and lower directions, are slid upward along the shaft body to thereby form the perforated plate. The plate and the upper plate, which are vertically adjacent to each other, can be separated from each other, and in this state, materials such as fish and vegetables are arranged on the perforated plate.

In the cooking device according to the fifth aspect of the present invention, at least one of the perforated plate and the upper plate that are adjacent to each other in the upper and lower directions can be removed from the insertion groove of the block body that is the holding member. The fish and vegetables are placed on the perforated plate in this state.

In the cooking device according to the sixth aspect of the invention, the distance between the perforated plate and the upper plate or the distance between the perforated plates can be adjusted by the adjusting means according to the size of the material. Is.

In the cooking device of the invention according to claim 7, when the perforated plate and the upper plate are not used, a plurality of plate pieces are polymerized with each other to facilitate storage, and a plurality of plate pieces are used when used. The plate pieces are spread and formed into a predetermined shape.

In the cooking device according to the eighth aspect of the invention, the egg is erected so that the upper part and the lower part of the egg fit into the concave part of the upper plate and the concave part of the perforated plate, respectively, and the egg is heated in this state. This will make a boiled egg with the yolk in the center.

[0022]

[Embodiment of the invention]

 The best mode for carrying out the present invention will be described below with reference to the drawings.

FIGS. 1 and 2 show an example of an embodiment of the present invention, FIG. 1 is a perspective view of a cooking utensil, and FIG. 2 is a front view thereof. This instrument is composed of two upper and lower perforated plates 10, 12, a holding shaft 14 for holding them, and a plurality of legs 16.

Both of the perforated plates 10 and 12 are circular plates of the same size, and a large number of holes 18 and 20 are formed over the entire surface of each of the perforated plates 10 and 12, respectively. In FIG. 1 (the same applies to FIGS. 3, 5 and 6), only some of the holes 18 and 20 are shown, but the holes 18 and 20 are evenly distributed over the entire surfaces of the perforated plates 10 and 12. Is formed in. The perforated plates 10 and 12 are made of, for example, stainless steel or heat-resistant plastic, and have a size slightly smaller than the inner diameter of the pot, for example, a diameter of about 15 to 30 cm.

Each of the perforated plates 10 and 12 has an insertion hole formed at the peripheral edge thereof, and the holding shaft 14 is inserted into each of the insertion holes. A screw is threaded on the holding shaft 14, and the perforated plates 10 and 12 are tightened and fixed at desired positions on the holding shaft 14 by a nut 24 screwed into the threaded portion 22. The two perforated plates 10 and 12 are held by the holding shaft 14 in parallel with each other and at appropriate intervals in the vertical direction. At this time, by adjusting the height position of the pair of nuts 24, 24 for fixing the perforated plate 10 located on the upper side to the holding shaft 14, as shown by the solid line and the chain double-dashed line in FIG. The distance between the perforated plates 10 and 12 can be adjusted. The upper end of the holding shaft 14 is curved and serves as a hooking portion 26 for hooking a finger when lifting the device. Also, a plurality of leg portions 16 are fixed to the lower surface side of the lower perforated plate 12.

In order to heat and cook materials such as fish and vegetables using this cooking utensil, first, the upper perforated plate 10 is rotated in the plane with the holding shaft 14 as the center, and The position of the upper perforated plate 10 is displaced relative to the lower perforated plate 12 as indicated by the two-dot chain line. In this state, the material 28 is arranged on the lower perforated plate 12. At this time, the materials should not overlap or clump together. After that, the upper perforated plate 10 is rotated in a plane, and the upper perforated plate 10 is overlapped with the lower perforated plate 12 in plan view as before. Then, the materials are also arranged on the upper perforated plate 10. In this way, the device with the material placed on the perforated plates 10 and 12 is inserted into the pan. When the ingredients are heated in this state, the broth is convected in the pan through the large number of holes 18, 20 of the perforated plates 10, 12, and the heat and broth are sufficiently distributed to all the ingredients. Then, since the material 28 is heated in the state where it is first lined up on the perforated plate 12, it is not boiled down or deformed. Further, since the legs 16 are in contact with the bottom of the pan and the material 28 is arranged on the perforated plates 10 and 12, even if the material 28 is overcooked, the material 28 does not burn to the bottom of the pan.

Next, FIGS. 3 and 4 show another example of the embodiment of the present invention, FIG. 3 is a perspective view of a cooking appliance, and FIG. 4 is a front view thereof. The upper and lower perforated plates 30 and 32 each have a large number of holes 38 and 40 formed over the entire surface, a holding shaft 34 for holding them, and a plurality of leg portions 36.

The structure of the perforated plates 30, 32 is similar to that of the device shown in FIGS. 1 and 2, but the insertion hole 42 is formed in the center of the upper perforated plate 30 instead of the peripheral part thereof. The lower end of the holding shaft 34 is fixed to the center of the upper surface of the lower perforated plate 32. Further, an abutting portion 44 is fixed to the holding shaft 34, the upper-side perforated plate 30 is inserted into the holding shaft 34 through the insertion hole 42, and the back side is supported by the abutting member 44. The holding shaft 34 is fixed at a predetermined position. The two perforated plates 30 and 32 are held by the holding shaft 34 such that they are parallel to each other and vertically spaced apart so as to overlap each other in a plan view. If the holding shaft 34 is threaded with a male screw and the contact member 44 is threaded with a female screw, the height position of the contact member 44 can be adjusted. It is possible to adjust the distance between 30, 32 depending on the material. Further, similarly to the device shown in FIGS. 1 and 2, the upper end portion of the holding shaft 14 is a hook portion 46, and a plurality of leg portions 36 are fixed to the lower surface side of the lower perforated plate 32. ing.

When heat-cooking materials such as fish and vegetables using the cooking utensil shown in FIGS. 3 and 4, as shown by the chain double-dashed line in FIG. Is slid upward along the holding shaft 34 to separate the upper perforated plate 30 from the lower perforated plate 32, and in this state, the materials 48 are arranged on the lower perforated plate 32. . After that, the upper perforated plate 30 is returned to its original position, and the materials are arranged on the upper perforated plate 30. Then, the device in which the material is placed on the perforated plates 30 and 32 is inserted into the pan to heat the material.

Next, the cooking apparatus shown in a perspective view in FIG. 5 has a holding block in which a plurality of (four in the illustrated example) insertion grooves 52 extending in the lateral direction are formed in parallel with each other in the vertical direction. A fixed perforated plate 54 having a large number of holes 56 is fixed to the lower end of the holding block 50 in a cantilever manner. The fixed perforated plate 54 is fixed to the holding block 50 in parallel with the insertion groove 52. Then, a peripheral portion of a removable perforated plate (not shown) having a large number of holes formed over the entire surface is detachably inserted into the insertion groove 52 of the holding block 50, and the removable perforated plate and the fixed perforated plate. The plate 54 and the plate 54 are held by the holding block 50 so as to be parallel to each other and vertically spaced from each other so as to overlap each other in a plan view. A plurality of legs (not shown) are fixed to the lower surface side of the fixed perforated plate 54. A shaft 58 having a curved hook portion 60 is integrally connected to the upper end of the holding block 50.

When the material is cooked using the cooking utensil shown in FIG. 5, the material is placed on the fixed perforated plate 54 with the removable perforated plate removed from the holding block 50. Line up. After that, the peripheral portion of the removable perforated plate is inserted into an appropriate one of the plurality of insertion grooves 52 of the holding block 50, and the holding block 50 holds the removable perforated plate. Then, after arranging the materials on the removable perforated plate, insert the equipment into the pan and heat the materials.

FIG. 6 is a plan view showing a modified example of the perforated plate. The perforated plate 62 shown in FIG. 6 has a structure in which four fan-shaped plate pieces 64 each having a large number of holes 66 formed therein are connected to each other at respective keying portions and integrated. When the perforated plate 62 is not used, as shown in FIG. 6 (a), the plate pieces 64 are superposed on each other to facilitate storage, and when used, as shown in FIG. 6 (b). Then, the four plate pieces 64 are expanded to form a circular shape.

Further, in the cooking utensil whose longitudinal sectional view is shown in FIG. 7, a large number of holes 72 and 74 are formed over the entire surface, and the cooking utensils overlap each other in parallel and in a plan view at appropriate intervals. Thus, the upper and lower perforated plates 68 and 70 held by the holding shaft 76 have a plurality of recesses 78 and 80, respectively. The concave portions 78 and 80 of the perforated plates 68 and 70 are formed at positions facing each other on the facing surface side, and the upper portion of the egg 82 is fitted into the concave portion 78 of the upper perforated plate 68 and the lower portion of the egg 82. Recesses 78 and 80 are formed in the recess 80 of the perforated plate 70 so that the lower part of the egg 82 fits therein. As shown in FIG. 7, when the egg 82 is held upright between the upper and lower perforated plates 68 and 70, and the utensil is placed in a pan and heated, the yolk is located in the center and the boiled egg is placed. Will be completed. Of course, the cooking utensil shown in FIG. 7 is also used for cooking fish and vegetables.

In each of the above-mentioned embodiments, the upper and lower circular plates are both perforated plates, but the upper circular plate is not formed with holes, but the upper circular plate is a normal plate. You may make it serve as a drop lid. Further, the number of perforated plates is not limited to two and may be three or more. Further, it goes without saying that the means for holding the perforated plate on the holding member such as the holding shaft or the holding block may be other than the above-mentioned embodiment.

[0035]

[Effect of the invention]

 By using the cooking utensil according to the first aspect of the present invention, it is possible to prevent simmering and to prevent deformation of boiled fish and vegetables, so that it is possible to make simmered food with a good appearance, and the material Since the heating temperature can be made uniform throughout the pan, delicious cooked food can be made. Furthermore, since the ingredients do not come into direct contact with the bottom of the pot, it is possible to prevent the ingredients from sticking to the bottom of the pot even if the ingredients are overcooked.

In the cooking device according to the second aspect of the invention, since the upper plate is also a perforated plate, even if the materials are arranged on the upper plate and cooked, the above effect of the device according to the first aspect Is obtained.

In the cooking device according to the third aspect of the present invention, the perforated plate or the upper plate is rotated around the shaft body, and the perforated plates or the perforated plate and the upper plate are adjacent to each other in the vertical direction. By shifting the positions of and in plan view, in the device of the invention according to claim 4, the perforated plate or the upper plate is slid upward along the shaft body, and the perforated plates adjacent to each other in the vertical direction or the By separating the perforated plate and the upper plate, and in the device according to the fifth aspect of the invention, by removing the perforated plate or the upper plate from the block body, the material can be easily placed on each of the perforated plates. Can be lined up.

In the cooking device according to the sixth aspect of the invention, the distance between the perforated plates or the distance between the perforated plate and the upper plate can be adjusted according to the size of the material. Utilization increases.

The cooking device according to the seventh aspect of the invention is convenient for storage because it can be made small by superposing a plurality of plate pieces constituting the perforated plate and the upper plate when not in use. .

By using the cooking utensil according to the eighth aspect of the invention, it is possible to always obtain a boiled egg with the yolk positioned in the center.

[Brief description of the drawings]

FIG. 1 is a perspective view of a cooking utensil showing an example of an embodiment of the invention according to claim 3;

FIG. 2 is a front view of the device shown in FIG.

FIG. 3 is a perspective view of a cooking utensil showing an example of an embodiment of the invention according to claim 4;

FIG. 4 is a front view of the device shown in FIG.

FIG. 5 is a perspective view of a cooking utensil showing an example of an embodiment of the invention according to claim 5;

FIG. 6 shows an example of an embodiment of the invention according to claim 7,
It is a plan view of a perforated plate constituting the cooking utensil,
(A) shows a state in which a plurality of plate pieces are superposed, and (b) shows a state in which the plurality of plate pieces are expanded.

FIG. 7 is a vertical cross-sectional view of a cooking utensil showing an example of an embodiment of the invention according to claim 8;

[Explanation of symbols]

 10, 12, 30, 32, 62, 68, 70 Perforated plate 14, 34, 76 Holding shaft 16, 36 Leg portion 18, 20, 38, 40, 56, 66, 72, 74 Hole 22 Screw portion 24 Nut 28 , 48 material 42 insertion hole 44 abutment portion 50 holding block 52 insertion groove 54 fixed perforated plate 64 plate piece 78, 80 recessed portion 82 egg

Claims (8)

[Utility model registration claims] 1. A plurality of holes formed over the entire surface 1
One or a plurality of perforated plates, an upper plate having the same planar shape as the perforated plate, and the one or a plurality of perforated plates and the upper plate which are parallel to each other and vertically spaced from each other. It is configured by a holding member that arranges and holds the upper plate on the upper side, and in the holding member, the perforated plate and the upper plate may be displaced in plan view with respect to each other in the vertical direction. A cooking utensil attached so that it can be separated from each other or can be separated from each other or at least one of vertically adjacent ones can be removed. 2. The cooking utensil according to claim 1, wherein the upper plate is a perforated plate in which a plurality of holes are formed over the entire surface. 3. The holding member is a shaft body, and peripheral edges of a perforated plate and an upper plate are respectively inserted and attached to the shaft body, and at least one of the perforated plate and the upper plate which are adjacent to each other in the vertical direction. The heating and cooking utensil according to claim 1 or 2, wherein one of the two is held so as to be rotatable around the shaft body. 4. The holding member is a shaft body, and the center portions of the perforated plate and the upper plate are respectively inserted and attached to the shaft body, and the upper side of the perforated plate and the upper plate that are vertically adjacent to each other. An object is slidably held upward along the shaft body.
Or the cooking appliance according to claim 2. 5. The holding member is a block body in which a plurality of laterally extending insertion grooves are formed in parallel with each other in the vertical direction, and a perforated plate and an upper plate are provided in each of the insertion grooves of the block body. The respective peripheral edge portions of the respective are removably inserted and attached.
Or the cooking appliance according to claim 2. 6. An adjusting means for adjusting the interval between each of the one or more perforated plates and the upper plate.
A heating cooker according to claim 5. 7. The cooking utensil according to claim 1, wherein the perforated plate and the upper plate are each composed of a plurality of plate pieces connected so as to be superposed and expandable. 8. The cooking utensil according to claim 1, wherein a concave portion into which a part of the egg is fitted is formed on each of the facing surfaces of the upper plate and the perforated plate facing the upper plate. .