JP3216553U - Cooking utensils - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a cooking utensil that is used for cooking foods and can suppress the adhesion of excess moisture and fat to the heated foods, and is capable of uniform baking without being burned. SOLUTION: A container body 3 having a bottom portion 3a and a peripheral wall 3c erected from a peripheral edge 3b of the bottom portion 3a, and a handle 5 provided on an outer surface of the peripheral wall 3c, the inner surface of the bottom portion 3a. On the flat portion 3d forming the concavo-convex region 7a, a large number of embossed protrusions 7 are arranged in a lattice shape in which the vertical and horizontal directions intersect at right angles. [Selection] Figure 1

Description

  The present invention relates to a cooking utensil for heating and cooking food materials.

  As an example of the structure of a conventional cooking utensil, a container is formed by laminating a stainless steel material on the outer surface, an aluminum material on the middle, and an iron or stainless steel material on the inner surface, and a predetermined height is formed on the surface of the inner surface. There has been disclosed a cooking pan formed by forming embossed protrusions composed of intervals (see Patent Document 1).

JP 2003-135280 A

  The arrangement of the embossing protrusions 5 is not clearly shown in Patent Document 1, but referring to FIG. 1 of the publication, six embossing protrusions 5 are concentrically arranged at equal intervals around one embossing protrusion 5. It can be presumed that the groove 6 is formed between the adjacent emboss projections 5.

  When there is no embossing protrusion, the flat bottom surface of the cooking utensil and the food are always in direct contact with each other, so that there is a problem that the cooking utensil is easily burned only by shaking it horizontally. Moreover, since the excess water | moisture content and fat which came out of the foodstuff continue to contact with the periphery of a foodstuff, there also existed a problem that a foodstuff was not heated uniformly.

  However, even in the case where there are embossed protrusions as in Patent Document 1, since the groove 6 is formed between the adjacent embossed protrusions 5 so as to narrow and meander, There is a problem that the moisture and fat that come out are difficult to flow from the surface of the inner side surface portion 3, and adhesion of excess moisture and fat to the heated food material cannot be sufficiently suppressed.

  Therefore, as a means for solving the above problems, a cooking utensil according to the present invention includes: [1] a container body having a bottom portion, a peripheral wall standing from the periphery of the bottom portion, and an outer surface of the peripheral wall. The flat portion forming the inner surface of the bottom portion is formed with a plurality of embossed projections in a lattice shape that intersects at right and left at right angles, and an uneven region is formed. Yes.

  Accordingly, the concave and convex portions of the concave and convex area can be formed linearly in the vertical and horizontal directions, so that moisture and fat from the ingredients during cooking are not transferred to the concave and convex portions and are not left in the concave and convex area. It becomes easy to gather together.

  In addition, the present invention provides [2] the cooking utensil according to [1], wherein the embossing protrusion is formed in a coronal sphere having a circular shape in contact with the flat portion.

  Accordingly, the contact area between the food material and the convex portion formed from the coronal sphere can be made smaller than when a flat surface is formed on the embossed protrusion, so that the embossed protrusion and the food material are less scorched. Partial contact can be made.

  [3] The present invention is characterized in that [3] the peripheral portion of the flat portion is formed in a groove formed between the peripheral wall and the outer edge of the uneven region. 2].

  As a result, moisture and fat from the food during cooking can be accumulated in the groove through the concave portion of the concave and convex area, and excess water and fat can be removed by wiping during cooking.

  [4] The cooking tool according to any one of [1] to [3], wherein a large number of embossing protrusions are formed on the entire inner surface of the bottom and the peripheral wall. .

  Thereby, since a foodstuff also contacts the said surrounding wall directly, many foodstuffs of the quantity which can always touch the said surrounding wall can be heated and cooked.

  Further, the present invention provides [5] any one of [1] to [4], wherein the container body is formed in a rounded square shape when viewed from the upper end opening surface of the peripheral wall. Cooking utensils.

  As a result, it is possible to form a substantially square frying pan having the square shape having a larger area than the circular shape and having the embossed protrusions formed thereon. A circular frying pan is also preferable. Moreover, if the said surrounding wall is made low, it can be used as a frying pan, and if the said surrounding wall is made high, it can be used as a pan.

  The emboss protrusions can be formed by rolling a metal plate or pressing a metal plate.

  According to the cooking device of the present invention, during cooking by cooking, the cook can hold the handle and always move the food between the contact part and the non-contact part of the cooking tool. Can be provided.

  In addition, heating foods without moving cooking utensils will not cause burning over a large area. Steaks and other current foods will have a new polka dot charred appearance and are soft to the eye. You can make dishes that give an impression.

  Moreover, since the embossing protrusion is formed from a coronal sphere, and the tip portion of the convex part formed from the coronal sphere is a sphere, the movement of ingredients during cooking can be made smooth.

  Furthermore, a large number of embossed protrusions are arranged in a lattice shape that intersects at right and left at right angles, so that an uneven region is formed, so that excess moisture and fat content from the foodstuff travel along the vertical and horizontal linear recesses to form the groove portion. Thus, it is possible to provide a cooking utensil that can suppress the adhesion of excess moisture and fat to the heated food.

1 is a front view of a frying pan 1 according to an embodiment of the cooking device of the present invention. It is a rear view of the frying pan 1 which shows one Example of the cooking utensil of the present invention. BRIEF DESCRIPTION OF THE DRAWINGS It is a reference perspective view of the state which showed one Example of the cooking utensil of this invention, and represented the curved state of the frying pan. It is an AA expanded sectional view of FIG. FIG. 4 is an enlarged perspective cross-sectional view of the frying pan 1 of FIG.

  Hereinafter, embodiments of a cooking utensil according to the present invention will be described in detail with reference to FIGS. 1 to 5.

  As shown in FIGS. 1 to 3, a frying pan 1 as a cooking tool of the present invention includes a container body 3 having a bottom portion 3a and a peripheral wall 3c erected from a peripheral edge 3b of the bottom portion 3a, and an outside of the peripheral wall 3c. And a handle 5 provided on a side surface.

  Further, the frying pan 1 has an uneven region 7a formed on the flat portion 3d that forms the inner surface of the bottom portion 3a by arranging a large number of embossed protrusions 7 in a lattice shape that intersects perpendicularly in the vertical and horizontal directions.

  In addition, the frying pan 1 is configured such that the container body 3 has a rounded square shape when viewed from the upper end opening surface 3e of the peripheral wall 3c.

  As shown in FIGS. 4 and 5, the emboss protrusion 7 is formed by forming a line in contact with the flat portion 3 d into a circular coronal sphere.

  Moreover, the peripheral part of the flat part 3d is formed in the groove part 3f formed between the surrounding wall 3c and the outer edge of the uneven | corrugated area | region 7a.

  Further, since the concave / convex region 7a is formed in a lattice shape, the concave / convex portion 7b of the concave / convex region 7a can be formed linearly in the vertical and horizontal directions, so that moisture and fat content from the food during cooking are transmitted along the concave portion 7b to the groove 3f. It becomes easy to gather together.

  Moreover, since the embossing protrusion 7 is formed in the convex part 7c of a coronal sphere, and the front-end | tip part of the convex part 7c is carrying out the spherical body, the movement of the foodstuff during cooking can be made smooth. Further, since the contact area between the food material and the convex portion 7c can be made smaller than when the tip portion of the emboss projection is formed on a flat surface, the emboss projection 7 and the food material are brought into partial contact with less scoring. Can do.

  It is preferable that a large number of emboss projections 7 are formed on the entire inner surface of the bottom 3a and the peripheral wall 3c. Since the foodstuffs are also in direct contact with the peripheral wall 3c, a large amount of foodstuffs that can always touch the peripheral wall 3c can be heated and cooked.

  As described above, according to the present invention, a large number of embossed protrusions 7 are arranged in a lattice shape that intersects perpendicularly in the vertical and horizontal directions to form the concave / convex region 7a including the concave portion 7b and the convex portion 7c. The food material can be brought into partial contact.

  In addition, the frying pan 1 that makes it easy for excess moisture and fat content from the foodstuff to be gathered in the groove 3f along the vertical and horizontal linear recesses 7b and suppresses the adhesion of extra moisture and fat content to the heated foodstuff. Can be provided.

  In addition, since the tip portion of the convex portion 7c formed from a coronal sphere is a sphere, the movement of the food during cooking becomes smooth, the convex portion 7c and the food become partial contact, and there is no burning, The frying pan 1 that enables uniform baking can be provided.

DESCRIPTION OF SYMBOLS 1 Frying pan 3 Container body 3a Bottom part 3b Periphery 3c Peripheral wall 3d Flat part 3e Upper end opening surface 3f Groove part 5 Handle 7 Embossing protrusion 7a Concavity and convexity 7b Concave part 7c Convex part

Claims (5)

A container having a bottom and a peripheral wall standing from the periphery of the bottom;
A handle provided on the outer surface of the peripheral wall,
On the flat portion forming the inner surface of the bottom portion, a plurality of embossed protrusions are arranged in a lattice shape with vertical and horizontal crossing at right angles, and an uneven region is formed.
A cooking utensil characterized by that. The embossing protrusion is formed in a coronal sphere having a circular line in contact with the flat portion.
The cooking utensil according to claim 1. The peripheral portion of the flat portion is formed in a groove formed between the peripheral wall and the outer edge of the uneven region,
The cooking utensil according to claim 1 or 2, characterized in that. A large number of embossing protrusions are formed on the entire inner surface of the bottom and the peripheral wall.
The cooking utensil according to any one of claims 1 to 3, wherein: The container body is formed in a rounded square shape when viewed from the upper end opening surface of the peripheral wall.
The cooking utensil according to any one of claims 1 to 4, wherein:

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