JP3051259U - Cooking dish - Google Patents

Abstract

(57) [Summary] [Purpose] A cooking dish that freezes food immediately before eating or freezes it in a sherbet shape. [Constitution] A cooking dish provided with a refrigerant chamber containing a refrigerant at a lower portion of the cooking dish.

Description

[Detailed description of the invention]

[0001]

[Technical field to which the invention belongs]

 The present invention relates to a cooking dish, and more particularly to a cooking dish that freezes food immediately before eating or freezes it in a sherbet shape.

[0002]

[Prior art]

 There was no cooking dish that freezes ingredients just before eating or freezes them in sherbet form.

[0003]

[Problems to be solved by the invention]

 To provide a method of cooking foods immediately before eating, freezing them or sorbeting them without losing freshness, making it easy to enjoy food at home, restaurants, etc., and to prepare them cleanly. With the goal.

[0004]

[Means for Solving the Problems]

 In order to achieve the above object, the present invention provides (1) a cooking dish provided with a refrigerant chamber at the lower part of the cooking dish, and (2) a removable refrigerant chamber at the lower part of the cooking dish. The cooking dish according to claim 1, wherein a removable refrigerant in a bag is attached to a refrigerant chamber below the cooking dish.

FIG. 1 is a longitudinal sectional view showing a first embodiment of the present invention. 1 is a cooking dish, 2 is a refrigerant chamber provided in the lower part of the cooking dish, and 3 is a refrigerant agent stored in the refrigerant chamber 2. Here, an example of cooking will be described. First, the cooking dish 1 of the present invention is sufficiently frozen in a freezer, taken out, and, for example, several strawberries and milk are put on the cooking dish 1, and the strawberries are put on the cooking dish 1 with the back of a spoon or a spatula. Crush and mix as if pressing to make a strawberry sherbet. In the same way, applications are infinitely widened, such as crushing and freezing only fruits, or freezing and cooking beverages, mixed products such as fish and meat. The cooking plate is made of solid material that can be cooked on the plate, has a structure that has good thermal conductivity as much as possible, and is made of materials. Considering the cleanliness and aesthetics during cooking, metals such as aluminum, stainless steel, copper, brass, and iron It can be made of plastic, pottery, heat resistant glass, etc. In consideration of mold release properties after processing food, it is desirable that the surface of metal dishes be treated with fluorine. It is preferable that the refrigerant agent 3 to be stored has good temperature retention (heat retention), good temperature stability, and high heat capacity. In particular, it is preferable to process the food on a cooking plate during cooking, and to use an amount capable of maintaining an appropriate low temperature even after the processing. Generally, glycols such as ethylene glycol, propylene glycol, diethylene glycol, polyethylene glycol, and glycerin; alcohols such as methyl alcohol, ethyl alcohol, isopropyl alcohol, normal propyl alcohol, and butyric alcohol; and inorganic salts such as salt and sodium bicarbonate. Salts, water and the like can be used alone or as a mixture of two or more thereof. However, even if the refrigerant agent 3 has a component composition other than the above, it does not depart from the scope of the present invention.

FIG. 2 is a longitudinal sectional view showing a second embodiment of the present invention. Reference numeral 1 denotes a cooking dish, and reference numeral 2 denotes a detachable refrigerant chamber in which a refrigerant chamber below the cooking dish is detachable. Reference numeral 3 denotes a refrigerant agent stored in the removable refrigerant chamber 2. Since the refrigerant chamber at the bottom of the cooking dish is detachable, it is sufficient to mount the detachable refrigerant chamber 2 that has been sufficiently frozen in a freezer just before using the cooking dish 1. Since there are no parts, it can be stored cleanly and neatly without taking up a large space in the freezer. FIG. 4 is an external perspective view of an example of the second embodiment of the present invention.

FIG. 3 is a longitudinal sectional view showing a third embodiment of the present invention. Reference numeral 1 denotes a cooking dish, and reference numeral 2 denotes a refrigerant chamber in which a refrigerant agent 3 below the cooking dish can be taken in and out. 4 is a refrigerant bag, and 2 is a refrigerant agent. Since the refrigerant bag 4 can be removed from the refrigerant chamber, it is possible to use a general bag refrigerant without producing the refrigerant bag 4 for a cooking dish or use a reaction type bag refrigerant. This makes it possible to make cooking dishes that are easy to carry around. Regardless of the first, second, and third embodiments, the appearance shape of the cooking dish can be various shapes such as a circle, an ellipse, a polygon, a star, and a character.

[0008]

[Effect of the invention]

 By implementing the present invention, ingredients can be cooked immediately before eating, and the ingredients can be frozen or sherbet-shaped without losing freshness, thereby providing a sense of security and satisfaction with the ingredients. In addition, it is possible to easily enjoy a new way of enjoying food at home, in a restaurant, etc., and to prepare those ingredients cleanly with little change in freshness and nutrients, so that healthy and satisfactory foods can be produced.

[0009]

[Brief description of the drawings]

FIG. 1 is a longitudinal sectional view showing a first embodiment of the present invention.

FIG. 2 is a longitudinal sectional view showing a second embodiment of the present invention.

FIG. 3 is a longitudinal sectional view showing a third embodiment of the present invention.

FIG. 4 is an external perspective view showing a second embodiment of the present invention.

[Explanation of symbols]

 1, cooking dish 2, refrigerant chamber 3, refrigerant 4, refrigerant bag 5, stopper

Claims (3)

[Utility model registration claims] 1. A cooking dish provided with a refrigerant chamber containing a refrigerant at a lower portion of the cooking dish. 2. The cooking dish according to claim 1, wherein a refrigerant chamber containing a refrigerant at a lower portion of the cooking dish is detachable. 3. The cooking dish according to claim 1, wherein a removable bag-containing refrigerant is attached to a refrigerant chamber below the cooking dish.