JP3193399U

JP3193399U - Clay pot

Info

Publication number: JP3193399U
Application number: JP2014003842U
Authority: JP
Inventors: 啓雄藤井
Original assignee: 株式会社華月
Priority date: 2014-07-18
Filing date: 2014-07-18
Publication date: 2014-10-02
Anticipated expiration: 2024-07-18

Abstract

【課題】炊飯時の「蒸らし」を適切に行うことができる土鍋を提供する。【解決手段】内蓋１２と外蓋１３を透明ガラスで成形する。土鍋本体１１の内部を透視しての米の炊き上がりの状態や、内蓋１２の通気穴１２ｂを通って内蓋１２と外蓋１３の間の空間Ｓに吹き出た煮汁を観察できる。そのため、二重の蓋１２，１３を開けて「蒸らし」を終了するタイミングを適切に決めることができるので、米をふっくらと炊き上げることができる。【選択図】図１PROBLEM TO BE SOLVED: To provide a clay pot capable of appropriately performing "steaming" at the time of cooking rice. An inner lid 12 and an outer lid 13 are molded of transparent glass. You can observe the state of the rice cooked through the inside of the clay pot main body 11 and the broth blown out into the space S between the inner lid 12 and the outer lid 13 through the ventilation hole 12b of the inner lid 12. Therefore, the timing at which the double lids 12 and 13 are opened to end the "steaming" can be appropriately determined, so that the rice can be cooked plumply. [Selection diagram] Fig. 1

Description

本考案は、土鍋に関し、より詳しくは炊飯に好適な土鍋に関する。 The present invention relates to a clay pot, and more particularly to a clay pot suitable for cooking rice.

土鍋の一形式として、特開平１１−７６０５４号公報及び特開２００８−２９５９６９号公報には、土鍋本体の上面開口を内蓋と外蓋の二重蓋で塞ぐようにした土鍋が開示されている。
二重蓋の土鍋で炊飯すると、土鍋本体の内部で沸騰した煮汁が内蓋に形成した通気穴を通って吹き出し、内蓋とその上に被せた外蓋との間の空間に吹き出た煮汁が溜まるので、炊飯時、沸騰した煮汁が土鍋本体の外部に零れ出るのを防止できる。
また、内蓋と外蓋で形成される空間の空気層の断熱作用によって土鍋本体の保温効果が高められる。 As one type of earthenware pan, Japanese Patent Application Laid-Open No. 11-76054 and Japanese Patent Application Laid-Open No. 2008-295969 disclose earthenware pots in which the upper surface opening of the earthenware pot body is closed with a double lid of an inner lid and an outer lid.
When cooking in a clay pot with a double lid, boiled soup boiled inside the clay pot blows out through the vent hole formed in the inner lid, and the boiled broth collected in the space between the inner lid and the outer lid covered on it accumulates When cooking rice, boiling water can be prevented from spilling outside the earthenware pot body.
Moreover, the heat insulation effect of the earthenware pot main body is heightened by the heat insulation action of the air layer of the space formed by the inner lid and the outer lid.

特開平１１−７６０５４号公報Japanese Patent Laid-Open No. 11-76054 特開２００８−２９５９６９号公報JP 2008-295969 A

ところで、米は炊き上がって直ぐには、米粒全体に熱や水分が行き渡らない。米粒の中にもある程度の水分が存在するが、炊飯直後は表面の水分の方が多くなっている。この状態で炊き上がった米を食すと、まだ芯が残ったような食感になる。そこで、表面の水分を内部に行き渡らせるため「蒸らし」が必要となる。土鍋による炊飯で、「蒸らし」を行う場合、米が炊き上がった後、火を止めて、蓋を開けずに一定時間そのままの状態を保つ。この「蒸らし」を行うことで米粒の中まで火が通り、ふっくらと炊き上がる。 By the way, as soon as rice is cooked, heat and moisture do not spread throughout the whole grain. Some moisture is also present in the rice grains, but the surface moisture is more immediately after cooking. If you eat rice that has been cooked in this state, you will feel as if the core is still left. Therefore, “steaming” is necessary to spread the moisture on the surface to the inside. When “steaming” is done with rice cooked in a clay pot, after the rice is cooked, the fire is stopped and the state is kept for a certain period of time without opening the lid. By performing this “steaming”, the fire passes through the rice grain and it is cooked plumply.

しかし、土鍋による炊飯で「蒸らし」を行う場合、蓋を開けるタイミングが早すぎると、土鍋本体内部の熱が逃げて冷めてしまい、炊き上がった米を蒸らすことができない。一方、蓋を開けるタイミングが遅すぎると炊き上がった米がべたつく。 However, when “steaming” is performed with rice cooked in a clay pot, if the timing of opening the lid is too early, the heat inside the clay pot escapes and cools, and the cooked rice cannot be steamed. On the other hand, if the timing of opening the lid is too late, the cooked rice is sticky.

普通、土鍋による炊飯では「蒸らし」の時間を１０〜１５分程度行うが、ふっくらと米を炊き上げるに最適な「蒸らし」の時間は、米と水の分量や火加減でその都度異なり、各自が経験則に頼って「蒸らし」を行うので、往々にして失敗することがある。
本考案はかかる事情に鑑みてなされたものであって、炊飯時の「蒸らし」を適切に行うことができる土鍋を提供することを目的とする。 Normally, cooking with a clay pot takes about 10 to 15 minutes for “steaming”, but the optimal “steaming” time for cooking plums and rice varies depending on the amount of rice and water and the temperature. Often rely on heuristics to “steam” and often fail.
This invention is made | formed in view of this situation, Comprising: It aims at providing the earthenware pot which can perform "steaming" at the time of rice cooking appropriately.

請求項１に記載の考案は、上部に開口を有し、開口の下方内側にリング状の鍔部を形成した土鍋本体と、
通気穴を有し、鍔部に載置して開口を覆蓋する内蓋と、
鍔部に載置した内蓋に被せられ、土鍋本体の内部から内蓋の通気穴を通って吹き出た煮汁が溜まる空間を内蓋との間に形成する外蓋を備えた土鍋であって、
内蓋及び外蓋を透明ガラスで成形したことを特徴とする。 The invention according to claim 1, the earthenware pot main body having an opening in the upper part, and forming a ring-shaped flange on the lower inner side of the opening,
An inner lid that has a vent hole and is placed on the buttocks to cover the opening;
An earthenware pan provided with an outer lid that covers the inner lid placed on the buttock and forms a space between the inner lid and the inside of the earthenware pot main body that accumulates boiled juice that has blown out through the vent hole of the inner lid,
The inner lid and the outer lid are formed of transparent glass.

請求項１に記載の考案によれば、内蓋と外蓋を透明ガラスで成形したので、土鍋本体内部を透視して米の炊き上がりの状態や、内蓋の通気穴を通って内蓋と外蓋の間の空間に吹き出た煮汁を観察できる。そのため、二重蓋を開けて「蒸らし」を終了するタイミングを適切に決めることができるので、米をふっくらと炊き上げることができる。 According to the invention described in claim 1, since the inner lid and the outer lid are formed of transparent glass, the inside of the earthenware pot body is seen through and the rice is cooked, and the inner lid is passed through the vent hole of the inner lid. You can observe the broth that has blown into the space between the outer lids. Therefore, it is possible to appropriately determine the timing to end the “steaming” by opening the double lid, so that the rice can be cooked plumply.

本考案の実施例に係る土鍋を示す断面図である。It is sectional drawing which shows the earthenware pot concerning the Example of this invention.

以下に本考案の一実施例に係る土鍋１０を図１に基づき説明する。当該土鍋１０は陶器製の土鍋本体１１と、内蓋１２及び外蓋１３を備えている。土鍋本体１１は上部開口１１ａを有する大径部１１ｂとその下部の小径部１１ｃから成り、大径部１１ｂと小径部１１ｃの連接部となる上部開口１１ａの下方内側にはリング状の下側鍔部１１ｄと上側鍔部１１ｅが形成されている。また、土鍋本体１１の外側に２個の取手１１ｆが設けられている。 Hereinafter, a clay pot 10 according to an embodiment of the present invention will be described with reference to FIG. The earthenware pot 10 includes a pottery earthenware pot body 11, an inner lid 12 and an outer lid 13. The earthenware pot body 11 is composed of a large-diameter portion 11b having an upper opening 11a and a small-diameter portion 11c below the upper-diameter portion 11a. A portion 11d and an upper flange portion 11e are formed. In addition, two handles 11 f are provided outside the earthenware pot body 11.

内蓋１２と外蓋１３はいずれも、透明ガラス製で、それぞれ中央部に摘み１２ａ，１３ａが取り付けられている。内蓋１２には２箇所に通気穴１２ｂが形成されている。また、外蓋１３には一箇所に通気穴１３ｂが形成されている。 Both the inner lid 12 and the outer lid 13 are made of transparent glass, and knobs 12a and 13a are attached to the central portions, respectively. The inner lid 12 has two air holes 12b. Further, the outer lid 13 is formed with a vent hole 13b at one location.

本実施例に係る土鍋１０の構造は以上の通りであって、米と適量の水を土鍋本体１１に入れ、下側鍔部１１ｄに内蓋１２を載置して上部開口１１ａを覆蓋し、外蓋１３を上側鍔部１１ｅに載置して外蓋１３を内蓋１２に被せる。これにより、内蓋１２と外蓋１３の間に空間Ｓが形成される。 The structure of the earthenware pot 10 according to the present embodiment is as described above, and rice and an appropriate amount of water are put into the earthenware pot body 11, the inner lid 12 is placed on the lower flange 11 d and the upper opening 11 a is covered, The outer lid 13 is placed on the upper flange portion 11e, and the outer lid 13 is put on the inner lid 12. Thereby, a space S is formed between the inner lid 12 and the outer lid 13.

土鍋１０を火にかけて加熱すると、やがて土鍋本体１１の内部の水が沸騰して煮汁が内蓋１２の通気穴１２ｂから吹き出る。吹き出た煮汁は内蓋１２と外蓋１３で区画形成された空間Ｓに溜まる。 When the earthenware pot 10 is heated to heat, the water inside the earthenware pot body 11 will eventually boil and the broth will blow out from the vent hole 12b of the inner lid 12. Boiled broth accumulates in the space S defined by the inner lid 12 and the outer lid 13.

本実施例に係る土鍋１０によれば、内蓋１２と外蓋１３を透明ガラスで成形したので、土鍋本体１１の内部を透視しての米の炊き上がりの状態や、内蓋１２の通気穴１２ｂを通って内蓋１２と外蓋１３の間の空間Ｓに吹き出た煮汁を観察できる。そのため、二重の蓋１２，１３を開けて「蒸らし」を終了するタイミングを適切に決めることができるので、米をふっくらと炊き上げることができる。 According to the earthenware pot 10 according to the present embodiment, since the inner lid 12 and the outer lid 13 are formed of transparent glass, the state of the rice cooked through the inside of the earthenware pot body 11 and the ventilation holes of the inner lid 12 The broth that has blown out into the space S between the inner lid 12 and the outer lid 13 through 12b can be observed. Therefore, it is possible to appropriately determine the timing for opening the double lids 12 and 13 and ending the “steaming”, so that the rice can be cooked plumply.

１０…土鍋
１１…土鍋本体
１１ｄ…下側鍔部
１１ｅ…上側鍔部
１２…内蓋
１２ｂ…通気穴
１３…外蓋
Ｓ…空間 DESCRIPTION OF SYMBOLS 10 ... Earthenware pot 11 ... Earthenware pot main body 11d ... Lower side collar part 11e ... Upper side collar part 12 ... Inner lid 12b ... Vent hole 13 ... Outer lid S ... Space

Claims

An earthenware pot main body having an opening in the upper part and forming a ring-shaped flange on the lower inner side of the opening,
An inner lid that has a vent hole and is placed on the buttocks to cover the opening;
An earthenware pan provided with an outer lid that covers the inner lid placed on the buttock and forms a space between the inner lid and the inside of the earthenware pot main body that accumulates boiled juice that has blown out through the vent hole of the inner lid,
An earthenware pot characterized in that an inner lid and an outer lid are formed of transparent glass.