JP3121089U - Cooking pot - Google Patents

Abstract

Disclosed is a cooking pot that can easily make soup stock in a short time without impairing the umami taste of the ingredients.
A pot main body 1 having a handle 5 and a spout 6, a pot net 2 accommodated in the pot main body 1 and supported by a yaw 9 above the pot main body 1. An annular space 16 is formed inside the edge of the lid 3 that closes the opening 4 of the main body 1 from the insertion portion 13 inserted into the opening of the strainer 2 toward the outside.
[Selection] Figure 1

Description

  The present invention relates to a cooking pot that can take a dashi and make miso soup.

  In soup and boiled foods, dashi is indispensable for producing umami. A common method of taking dashi is to make dashi stock by putting ingredients such as kelp, bonito and shiitake mushrooms and water into a pan and taking out the juice just before or after boiling.

In addition, instant powdered stock is melted but juice is used.
JP 2002-112743 A

  The method of making soup stock using a conventional pan takes time and effort because it requires preparation for pans and heating, transfer of stock soup, and further rusting to remove turbidity from stock stock. It's not easy.

  You can also use instant soup stock powder, but you can also use the juice, but the stock soup has turbidity and miscellaneous taste, or additives are added to fully add the unique umami of natural ingredients. There was a case where it was not alive.

  Therefore, the present invention provides a cooking pot that can easily take a dashi in a short time without impairing the umami of the dashi stock.

  The cooking pot of the present invention includes a pot body having a spout and a handle, a strainer net that is housed in the pot body and into which the stock of dashi is placed, and a lid that closes the opening supported by the yaen of the pot body. It is characterized in that an annular space is formed on the inner side of the edge of the lid from the insertion part opened at the lower part to be inserted into the opening part of the mesh net to the outside.

  The lid covers the upper portion of the strainer flange following the insertion portion, and a stepped portion formed in a step shape supported by a wall protruding from the upper portion of the pot body is continuously directed from the inside to the outside. Further, the step portion may be a step portion that is supported by a wall protruding from the upper portion of the pot body while the step portion is in contact with the upper portion of the flange of the strainer.

  The cooking pot of the present invention is extracting the stock by forming an annular space at the edge of the lid, and further by forming a step at the edge of the lid so that heat does not escape from the pot body. Since the temperature can be maintained at a temperature suitable for extraction, the dashi can be easily taken in a short time.

  FIG. 1 is an exploded perspective view of a cooking pot according to the present invention, FIG. 2 is a sectional view of the cooking pot according to the present invention, and FIG. 3 is a sectional view showing a state in which the pot body is covered.

  The cooking pot of the present invention is composed of a pot body 1, a mesh 2 stored in the pot body 1, and a lid 3 that closes an opening 4 of the pot body 1.

  The pot main body 1 is made of ceramics having a handle 5 and a spout 6 and having a glaze applied to a cloth having a thickness of about 3 to 4 mm. For the glaze, use a mixture of natural straw ash, lime and water. By including natural straw ash in the glaze, the temperature of hot water can be maintained at about 75 ° C. to 90 ° C. suitable for extraction during extraction, and the surface of the handle 5 can be made difficult to slip, You can have a stable pot.

  The strainer 2 is made of a material having heat resistance and corrosion resistance, such as 18-8 stainless steel. The strainer 2 is formed by forming a mesh or a plate punched with a large number of holes and forming an opening 7 in the upper part and forming a cylindrical shape with a bottom 8. The mesh of the strainer 2 is preferably about 40 mesh in order to make hot water easy to pass and to make it difficult to pass through stocks. A flange 10 is formed at the upper edge of the strainer 2 and is supported by a bean 9 formed around the opening 4 of the pot body 1. The height of the strainer 2 is such that a gap 12 in which thermal convection occurs between the bottom 8 of the strainer 2 and the bottom 11 of the pot body 1 is set to about 6 to 7 mm, for example.

  The lower part of the inner periphery of the lid 3 is concentrically formed from the inner side toward the outer side, and covers the insertion part 13 inserted into the opening part 7 of the strainer 2 so as to be freely inserted and removed, and the upper part of the flange 10 of the strainer 2. At the same time, a stepped portion 15 formed in a step shape supported by a wall 14 protruding from the upper portion of the pot body 1 is continuously formed.

  Further, an annular space 16 is formed inside the edge of the lid 3 from the insertion portion 13 of the strainer 2 toward the outside, and heat is stored in the annular space 16. The stepped edges and the annular space make it difficult for heat to escape and slow down the temperature of the hot water, so that it can be maintained at the temperature required for soup stock extraction during about a minute of extraction. it can. The lid 3 is formed with a knob 17 and an air escape hole 18 as in a normal pot.

  Next, the method of using the cooking pot of the present invention will be described using bonito and kombu as raw materials but examples of soup.

  The kelp cut into a size of about 4 cm × 4 cm and about 5 g of bonito are placed in the strainer 2 stored in the pot body 1 of about 500 cc.

  On the other hand, hot water is boiled, and the temperature at which the dashi comes out is preferably about 90 ° C. Therefore, after the boiling water has calmed down, it is poured from the opening 4 of the pot body 1. After pouring hot water, put the lid 3 on.

  After about 1 minute has passed, soup stock is extracted, so the strainer 2 is taken out. If kelp and bonito are kept for a long time, the taste and unpleasant odor will be felt. After extraction is completed, the strainer 2 containing kelp and bonito is taken out.

  By the above procedure, flavorful soup stock can be easily made in a short time. In addition, after taking out the soup stock, the hot water can be poured again 1/2 of the pot, and the second stock can be taken in 3 to 4 minutes.

  However, you can easily make delicious soup by pouring the soup in the bowl and putting the ingredients. It can be used according to each cooking method such as miso soup, boiled food, cooked rice such as matsutake mushrooms and rice cakes.

  Moreover, after taking out the dashi and taking out the dashi raw material, the miso soup can be made in a pot by putting the miso into the strainer 2 and melting it.

It is a disassembled perspective view of the cooking pot of this invention. It is sectional drawing of the pot for cooking of this invention. It is sectional drawing which shows the state which covered the lid on the pot main body of this invention.

Explanation of symbols

1: Pot body 2: Strain net 3: Lid 4: Opening part 5: Handle 6: Spout 7: Opening part 8: Bottom 9: Yaen 10: Flange 11: Bottom 12 of pot body: Spacing 13: Insertion part 14: Wall 15: Step 16: Annular space 17: Knob 18: Air escape hole

Claims (4)

  It consists of a pot body with a spout and a handle, a strainer net that is housed in the pot body and puts stock material, and a lid that closes the opening supported by the yam of the pot body, inside the edge of the lid A cooking pot characterized in that an annular space is formed outwardly from an insertion portion whose bottom is inserted into an opening of a strainer.   The lid covers the upper part of the flange of the screen net following the insertion part, and the step part formed in a step shape supported by the wall protruding from the upper part of the pot body is continuously directed from the inside to the outside. The cooking pot according to claim 1, wherein the cooking pot is formed concentrically.   The cooking pot according to claim 1 or 2, wherein the stepped portion is a stepped portion that is in contact with the upper portion of the flange of the strainer and is supported by a wall protruding from the upper portion of the pot body.   The cooking pot according to claim 1, 2 or 3, wherein the pot body and the lid are made of ceramics with glaze containing straw ash.

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