JP3164023U - pot - Google Patents

Abstract

An object of the present invention is to provide a pot that can easily cut the juice from the ingredients of the pot dish when eating the pot dish. An edge portion 2 of a pan 1 extends to the outer peripheral side so that ingredients can be placed thereon. On the upper surface of the edge portion 2, a plurality of groove portions 4 and a plurality of flange portions 3 positioned therebetween are provided. Groove part 4 has a slope that becomes lower toward the inside of the pan, and the inner peripheral end is connected to the inside of the pot so that the juice that has entered groove part 4 can be returned to the pan. Has been. The upper end of the heel part 3 is substantially horizontal when the pan is used. [Selection] Figure 1

Description

  The present invention relates to a hot pot used for hot pot cooking.

  There are various kinds of hot pot dishes such as shabu-shabu, boiled water, chanko nabe, yudofu, crab suki. Put in a bowl or other container.

  In the bowl, put sauce such as ponzu, sesame sauce, grated soy sauce, ginger soy sauce, miso soup, etc., and add the ingredients from the pot to adjust the taste. Then eat the sauce with sauce. However, as the meal progresses, the soup in the pot attached to the ingredients pulled up from the pot enters the bowl and the sauce becomes thin, and the taste becomes light and the taste changes.

  Therefore, when the sauce is thin, it is added to the bowl, but if it is too thin, adding a little sauce will not give the original taste. Then, throw away the thin sauce and insert a new one, or use another container with a new sauce. However, this is not only cumbersome but also uneconomical.

  In order to prevent the sauce of the vessel from diluting, it is necessary to prevent the juice from entering the vessel when the ingredients in the pot are taken. Such ideas have been proposed in the past. For example, there is an idea published in Japanese Patent Application Laid-Open No. 2005-342446. This is a mechanism in which a part of the pan has a dish part, the ingredient is placed on the dish part, and the juice is squeezed from above by pressing the ingredient with a lid corresponding to the shape of the dish. Certainly, it would be possible to squeeze the pot juice from the ingredients.

However, since the material is crushed by this, not only does the appearance of the crushed material appear bad, but the fiber and the like may be destroyed, so the touch is not good. In particular, if it is a soft ingredient like tofu, it will be crushed by pressing and will not be eaten properly. Moreover, it is not only troublesome to squeeze while holding the lid one by one, but also the appearance of squeezing is not so cool. In addition, when it comes to hot pot dishes, it is fun to hang out with people who surround the hot pot together, but if you are keen to squeeze every time you eat a bite, you can break the atmosphere of hot pot dishes.
JP 2005-342446 A

  Then, this invention makes it a subject to provide the means which can cut juice from the ingredients of pot cooking easily.

  The pan of claim 1 extends to the outer periphery so that the edge (2) can carry the ingredients (20), and a plurality of grooves (4) are formed on the upper surface of the edge (2). And a plurality of flanges (3) located between the groove portions (4), the groove portion (4) has a slope that decreases toward the inside of the pan, the groove portion (4 ) Is connected to the inside of the pan so that the juice in the groove (4) can be returned to the pan, and the upper end of the bowl (3) is the pan. It is characterized by being substantially horizontal when using.

  Since the edge (2) of the pan extends so as to protrude greatly toward the outer peripheral side, the ingredient (20) pulled up from the pan can be temporarily placed on the edge (2). The material (20) is held so as to be supported by the flange (3) of the edge (2). Since the upper end of the heel part (3) is substantially horizontal, the supporting material (20) will not slip off.

  The pot soup (10) adhering to the ingredients (20) falls into the groove (4) at a lower position than the heel (3). Since the groove (4) has a slope that becomes lower toward the inside of the pan, the juice (11) that has fallen into the groove (4) flows toward the inside of the pan, and its inner peripheral end Return to the pot.

  The pan according to claim 2 is the pan according to claim 1, wherein the eaves part (3) has a shape with a sharp upper end or a curved surface.

  When the material (20) is placed on the edge (2), the upper end of the collar (3) will come into contact with the material (20), but the upper end of the collar (3) will be sharp. If it is a curved surface, it comes into contact with a line instead of a surface, and the contact area with the ingredient (20) can be reduced. Therefore, the juice adhering to the ingredient (20) is guided to the groove part (4) so as to fall from the heel part (3).

  The pan according to claim 3 is the pan according to claim 1 or 2, wherein the groove is provided with an angle with respect to the diameter direction of the pan.

  According to this, even when the material (20) placed on the edge (2) is removed by mistake, the unevenness formed by the collar (3) and the groove (4) is prevented from slipping. The material (20) is less likely to fall inside the pot. In addition, when washing the pot, it is easy to match the stroke of the hand holding the cleaning tool such as a sponge and the direction of the groove (2), so that the groove (2) can be easily cleaned.

  In the pan according to claim 4, the edge portion (2) extends to the outer peripheral side so that the ingredient (20) can be placed, and a plurality of groove portions (4) are formed on the upper surface of the edge portion (20). And a plurality of eaves portions located between the groove portions (4), the groove portions have a slope that becomes lower toward the inside of the pan, and the end on the inner peripheral side of the groove portion is a pan It is formed so that the juice that has entered the groove portion can be returned to the inside of the pan by connecting to the inside, and the upper portion of the heel portion has a plurality of recessed portions (3f) recessed from the upper end (3e). The imaginary plane formed so as to connect the upper ends (3e) of the ridges is substantially horizontal when the pan is used.

  According to this, similarly to the pan according to claim 1, the edge (2) can be cut with the ingredients (20). Furthermore, since the flange on the upper surface of the edge (2) is provided with a recess (3f) that is recessed from the upper end (3e), it has unevenness, and this unevenness becomes a kind of anti-slip material (20) Effectively suppresses slipping. Moreover, since the ingredient (20) is supported by the upper end (3e) of the heel part, the area in contact with the heel part is reduced, and the juice can be efficiently cut.

  Since the edge of the pan of the present invention protrudes greatly toward the outer peripheral side, the ingredients pulled up from the pot can be temporarily placed on the edge. And the juice adhering to the ingredients can be cut, and the juice can be returned to the pot through the groove. For this reason, it is possible to prevent the juice from entering a bowl such as a ladle so much that the sauce in the bowl is immediately diluted.

  Hereinafter, the present invention will be described using preferred embodiments.

  FIG. 1 is a side view of this embodiment, and the left half is a cross-sectional view. Moreover, FIG. 2 is the figure which looked at the same pan from the upper direction. The pot is composed of a pot body (1) serving as a container and an edge (2) extending from the edge of the pot in the outer peripheral direction.

  A plurality of flanges (3) and grooves (4) are provided radially on the upper surface of the edge (2) toward the outer periphery. The groove portion (4) is located between the flange portions (3) and is formed lower than the flange portion (3). The number of the ridge part (3) and the groove part (4) is not particularly limited, and may be determined as appropriate depending on the size of the pot, the type of pot used, and the like.

  The upper end of the buttock (3) is substantially horizontal when the pan is used. On the other hand, the groove (4) is provided with an inclination that becomes lower toward the inner peripheral side, that is, the inner side of the pan. FIG. 3 is a side view of the flange part (3) and the groove part (4) of the edge part (2). In the figure, (A) shows a state seen from the outer peripheral side, and (B) shows a state seen from the inner peripheral side (inside the pan). Since the flange portion (3) is substantially horizontal, the distance (L1) between the upper end thereof and the lower end of the edge portion (2) is substantially the same on the outer peripheral side and the inner peripheral side. On the other hand, since the groove (4) is provided with an inclination that becomes lower (deeper) toward the inner peripheral side, the gap between the upper end of the flange (3) and the bottom of the groove (4) is the outer peripheral side (L2 ) Is larger on the inner circumference (L3).

  In this embodiment, a handle (5) (handle) having no irregularities due to the flange (3) and the groove (4) is provided on both sides of the edge (2). Although this handle (5) is not essential, it is provided so that it can be easily held when holding a pot.

  When using this pot to eat a pot dish, the ingredients (20) such as meat, vegetables, and tofu pulled up from the pot are temporarily placed on the edge (2). FIG. 4 is a top view of the state in which the ingredient (20) is placed on the edge (2). 5 is a view of the ingredient (20) placed on the edge (2) from the inside of the pan, and FIG. 6 is a cross-sectional view of the edge (2) where the ingredient (20) is placed. It is.

  The ingredient (20) is in contact with the upper ends of the plurality of flanges (3). Since the upper end of the heel part (3) is substantially horizontal and has no inclination, the ingredients can be placed on both the outer peripheral side and the inside of the pan without sliding down. The juice (10) that has not adhered to the ingredients (20) falls from the buttocks (3) to the groove (4). The juice (11) that has fallen into the groove (4) flows to the inside of the pan along the slope provided in the groove (4). And it falls in a pot from the inner peripheral side of an edge (2), and returns to the juice (12) in a pot.

  If the handle (5) is inclined like the groove (4) toward the inside of the pan, the juice on the handle (5) can be returned to the pan. It is possible to temporarily place the material on the handle (5) if it is difficult to slip off.

  The time for placing the ingredients (20) on the edge (2) may be determined as appropriate according to the type and size of the ingredients and the taste of the eater, but usually the effect of draining the juice is sufficient even for about 5 seconds. Can get to. If you want to cut the juice well, you just need to put a little longer on the edge (2). Even if it is left on the edge (2) for a while, the edge (2) is also moderately warm because the heat of the pan body (1) is transmitted, so that the ingredients do not cool down rapidly. It only takes the ingredients (20) for a while, so it does not take time.

  Ingredients (20) are temporarily placed on the edge (2) of the pan and then placed in a bowl, etc., but the juice is cut at the edge (2), so ponzu and sesame in the bowl Anyone can prevent the sauce from grated soy sauce from thinning. Since the sauce is hard to fade, you can continue to eat hot pot dishes. In addition, it is economical because it is not necessary to frequently replace and add the “sag”.

  In the above, the cross-sectional shape of the ridge part (3) and the groove part (4) has a shape like a simple continuous continuous line, but the upper end has fallen from the horizontal ridge part (3) and the ridge part (3). The shape is not particularly limited as long as it is a groove (4) having an inclination for flowing juice. For example, as shown in FIG. 7, the cross-sectional shape of the upper end (3a) of the flange and the bottom (4a) of the groove may be curved. Further, as shown in FIG. 8, the cross-sectional shape of the upper end (3b) of the flange portion may be semicircular, and the cross-sectional shape of the bottom (4b) of the groove portion may be planar. As shown in FIG. 9, the cross-sectional shape of the flange portion (3c) and the groove portion (4c) may be a sawtooth shape. Furthermore, as shown in FIG. 10, you may have a perpendicular | vertical part between the upper end (3d) of a collar part, and the bottom (4d) of a groove part. In any case, the upper end of the buttock is more likely to be cut off when it comes into contact with the ingredients rather than the surface, so it is desirable to have a sharp or curved shape.

  FIG. 11 is a view of the pan of the present embodiment as viewed from above. In Example 1, the groove part (4) is arranged in the diameter direction of the pan so as to extend radially from the center side to the outer peripheral side of the pan. On the other hand, in this embodiment, the groove (24) is arranged obliquely. That is, it is arranged with an angle with respect to the diameter direction of the pan.

  In the figure (23) is the buttocks. It may be interesting to design the groove (24) diagonally, but when trying to remove the ingredient (20) placed on the edge (2) with chopsticks, the ingredient (20 This is because, even if a force is applied in the direction in which the) is pushed into the inside of the pan, the slanted ridge portion (23) and groove portion (24) serve as a kind of slipper with unevenness. Thereby, it can suppress that an ingredient (20) falls in a pan again.

  Also, when washing the edge (24) of the pan, it is likely that the pan is held with one hand (eg left hand) and the other hand (eg right hand) with a sponge or brush along the groove. However, considering the movement of a hand with a sponge or the like, if the edge (24) is arranged obliquely rather than in the diameter direction, the hand can be moved more smoothly and washed. To wash efficiently, rotate the pan so that the stroke of the right hand with the sponge matches the direction of the groove so that the groove you want to wash one after another comes to the right hand.

  Furthermore, although the length of the edge portion (24) becomes longer than that in the case where the edge portion is arranged radially, the number of the edge portions (24) can be reduced. Therefore, cleaning along the groove (24) can be performed with a small stroke.

  FIG. 12 is a view of the pan of the present embodiment as viewed from above. Although the basic configuration is the same as that of the second embodiment, the number of the flange portions (33) and the groove portions (34) is smaller than that of the second embodiment, and the angles of the groove portions (34) from the inner periphery to the outer periphery are also different. The number and angle of the ridges and grooves may be appropriately determined from the size of the pan, the type of dish using the pan, the smoothness of the edge surface, the aesthetics of the design, and the like.

  Further, although the planar shape of the groove portion is a straight line, it may be a curved groove portion (44) that bends gently as shown in FIG. 13 or a groove portion (54) that has a shape in which a straight line is bent. .

  The basic configuration of this embodiment is the same as that of the first embodiment, except that unevenness is provided on the upper portion of the flange portion (3). FIG. 14 is a diagram for explaining a collar portion of the present embodiment. The collar portion has a recess (3f) that is recessed slightly below the upper end (3e). The unevenness formed by the upper end (3e) and the recess (3f) of the heel part increases the friction and makes the material (20) placed on the heel part less slippery. Further, since the contact area between the buttocks and the ingredients (20) is reduced, the juice adhering to the ingredients (20) can be cut more efficiently.

  If a plane connecting the upper ends (3e) of all the buttock is virtualized, the virtual plane is substantially horizontal, so the material (20) supported by the upper ends (3e) of the plurality of buttockes is Holds horizontally. It is the same as the first embodiment in that it is not slippery because it is placed on a non-inclined place.

  An earthenware pan is suitable as the pan of the present invention, but the same effect can be obtained by using a metal pan or glass pan in the same shape. In addition, if the groove part has a color scheme different from that of the collar part, it will become an image like a flower and attract attention.

The figure which looked at Example 1 from the side. The figure which looked at Example 1 from the upper part. The figure which looked at the collar part and groove part of the edge from the side. The figure which showed the use condition of Example 1. FIG. The figure which looked at the state which put the material on the edge part from the outer peripheral side. The figure which showed the state which put the material on the edge. The figure which illustrated other shapes of a collar part and a slot. The figure which illustrated other shapes of a collar part and a slot. The figure which illustrated other shapes of a collar part and a slot. The figure which illustrated other shapes of a collar part and a slot. The figure which looked at Example 2 from the upper part. The figure which looked at Example 3 from the upper part. The figure which illustrated other plane shapes of a slot. The figure explaining the collar part of Example 4. FIG.

DESCRIPTION OF SYMBOLS 1 Pan body 2 Edge part 3 Gutter part 4 Groove part 5 Handle part 10 Juice 11 Juice which fell into the groove 12 Juice in the pot 20 Ingredients

Claims (4)

The edge extends to the outer periphery so that ingredients can be placed on it,
The upper surface of the edge is provided with a plurality of grooves and a plurality of flanges located between the grooves,
The groove has a slope that decreases toward the inside of the pan,
The end on the inner peripheral side of the groove is formed so that the juice that has entered the groove can be returned to the pot by connecting to the inside of the pot,
A pan characterized in that the upper end of the heel portion is substantially horizontal when the pan is used. The pan according to claim 1, wherein the flange has a shape or a curved surface with a sharp upper end. The said groove part is provided with an angle with respect to the diameter direction of a pan, The pan of Claim 1 or Claim 2 characterized by the above-mentioned. The edge extends to the outer periphery so that ingredients can be placed on it,
The upper surface of the edge is provided with a plurality of grooves and a plurality of flanges located between the grooves,
The groove has a slope that decreases toward the inside of the pan,
The end on the inner peripheral side of the groove is formed so that the juice that has entered the groove can be returned to the pot by connecting to the inside of the pot,
The upper part of the flange has a plurality of recesses recessed from the upper end,
The pan characterized by the virtual plane formed so that the upper ends of this ridge part may be connected between each other is substantially horizontal at the time of use of a pan.

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