JP3710787B2 - Cooking container - Google Patents

Description

[0001]
BACKGROUND OF THE INVENTION
The present invention relates to a cooking container for a microwave oven, and more particularly, to a cooking container suitable for cooking an item to be cooked that needs to be simmered after being boiled, such as spaghetti or macaroni.
[0002]
[Prior art]
Conventionally, as a cooking container for a microwave oven for boiling pasta such as spaghetti or macaroni using a microwave oven, for example, there is one described in Patent Document 1. In this container, an inner container (cold) for hot water cutting is arranged inside the container main body so that hot water can be continuously cut after the pasta is boiled. That is, this conventional cooking container is simply put the pasta and water in the state where the inner container is set in the container body, boiled pasta by cooking with a microwave oven, and then pulls up the inner container. In addition, it has a structure that allows hot water draining without the need to transfer pasta to another.
[0003]
[Patent Document 1]
Japanese Utility Model Publication No. 8-26 [0004]
[Problems to be solved by the invention]
However, since the cooking container has an inner container for the purpose of draining hot water, and there is a demand for putting a long spaghetti in the inner container without breaking as much as possible, the outer dimension of the container body is large. Therefore, it could not be used with a small microwave oven in the cabinet.
[0005]
The present invention has been made in view of the above circumstances, and is a cooking container that can continuously boil the boiled food, which can be used in a small microwave oven, and long dry noodles such as spaghetti are also folded. The purpose is to provide something that can be cooked without cooking.
[0006]
[Means for Solving the Problems]
In order to achieve the above object, the cooking container for a microwave oven according to the present invention includes only a container body having an open top and a lid body detachably attached to the container body and having a hot water cut hole formed therein. The container body has a lower portion and an upper portion having a horizontal cross-sectional area larger than the horizontal cross-sectional area of the lower portion, and the lower portion and the upper portion are connected with a step portion. .
[0007]
In this arrangement, since the water cut hole is formed in the lid, by attaching the lid to the container body, thereby enabling water cutting. Therefore, it is not necessary to place an inner container for hot water in the container body, and the outer dimension (horizontal cross-sectional area) of the container body has been excessive due to the presence of the inner container. Only the outer dimensions of the container body can be reduced. It can be used by being set in a small microwave oven. Further, since the inner container does not exist, the horizontal cross-sectional area (inner volume) inside the container main body can be made sufficiently large, and cooking can be performed without breaking the long spaghetti.
[0008]
Moreover, since the lower part is made small, it can be stably placed on a small turntable. When the spaghetti is supported in the form of a double-supported beam by the stepped portion, a space is formed under the spaghetti. In such a state, when water is poured into the container body and heated in a microwave oven, convection will eventually occur in the water (hot water), but since the convection passes through the space under the spaghetti, the hot water is the upper surface portion of the spaghetti. In addition, the entire spaghetti can be cooked evenly by contacting the lower surface portion.
[0009]
Furthermore, it is preferable that the lid is provided with a measurement hole for measuring dry noodles. This is because, according to this configuration, dry noodles can be weighed through the measurement hole, and therefore a predetermined amount of dry noodles can be obtained without using a measuring instrument or the like.
[0010]
DETAILED DESCRIPTION OF THE INVENTION
DESCRIPTION OF EMBODIMENTS Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the drawings. In all the drawings, the same or corresponding parts are denoted by the same reference numerals.
[0011]
FIG. 1 is a front view of a cooking container 10 according to this embodiment of the present invention, FIG. 2 is a left side view, and FIG. 3 is a plan view. As shown in FIGS. 1 to 3, the cooking container 10 according to the present embodiment includes a container body 12 and a lid body 14, which will be described below. The inner container for hot water is not arranged inside the container body 12.
[0012]
The container body 12 and the lid body 14 are made of heat-resistant synthetic resin such as polypropylene resin and suitable for cooking. Although the material is not particularly limited, since the container 10 is touched by hand after cooking in a microwave oven as described later, a synthetic resin having low thermal conductivity is preferable so that the surface of the container does not become hot. Moreover, about the container main body 12, it is preferable that it is transparent thru | or translucent so that the state and amount of water during cooking can be visually recognized.
[0013]
The container body 12 is composed of a lower part 16 and an upper part 18, and is an open container. In the present embodiment, the container body 12 has a substantially rectangular parallelepiped shape that can distinguish between the longitudinal direction and the lateral direction.
[0014]
The bottom part of the lower part 16 is substantially rectangular and the length W1 in the longitudinal direction is about 20 cm. This is because the diameter of the turntable considered to be the smallest in a general household microwave oven (excluding the protruding portion of the outer edge) is about 21 cm. Further, the lower portion 16 has a first side wall portion 22 that extends slightly outward from the peripheral edge of the bottom portion 20 and upward.
[0015]
On the other hand, the upper portion 18 of the container body 12 includes a second side wall portion 26 whose lower peripheral edge portion is connected to the upper peripheral edge portion of the first side wall portion 22 with a stepped portion 24. The horizontal cross-sectional area of the peripheral portion is made larger than that of the lower portion 16, and the length W2 in the longitudinal direction of the horizontal cross-section is about 26.5 cm. This size is based on the requirement to accommodate a typical spaghetti with a length of about 24 to 25 cm without folding, and the smallest size in a common household microwave oven with the smallest size (the one with the smallest depth or width). )). The reason why this dimension can be obtained is that the cooking container 10 according to the present embodiment has a configuration in which the inner container having a hot water cutting function is not disposed inside the container body 12.
[0016]
In addition, the step part 24 does not need to be formed over the perimeter of the container main body 12, and is formed only in each short side in this embodiment. Further, the step portions 24 on the respective short sides have upward plane portions, and both are at the same height position. Further, the length W3 of the stepped portion 24 is set to about 1.5 cm so that a general length of spaghetti can be placed in the state shown in FIG.
[0017]
As can be understood from FIG. 4 which is a partial sectional view taken along the line IV-IV in FIG. 3, the upper edge of the second side wall 26 extends outward at a substantially right angle over the entire circumference and has a small step 28. Is forming. The outer edge portion of the stepped portion 28 rises upward to form a raised portion 30. An upper edge portion of the upright portion 30 extends outward to form a flange portion 32. The outer edge portion of the flange portion 32 bends downward and hangs down to form a main body outer edge portion 34.
[0018]
Furthermore, it is preferable to attach a measurement mark 35 to the outer surface of the container body 12 so that the amount of water to be put in can be measured.
[0019]
As shown in FIG. 3, the lid 14 of the cooking container 10 is substantially rectangular and has substantially the same shape as the upper edge of the container body. On one short side of the lid 14, a plurality of hot water cut holes 36 that are cut into an elongated shape are provided in parallel with each other along the longitudinal direction of the lid 14. On the other short side, for example, a measuring hole 38 having a diameter substantially the same as the diameter of a circular cross-section when bundling 100 grams of spaghetti for about one serving is provided. The outer edge portion of the lid body 14 rises upward over the entire circumference, and an upright portion 39 is formed. The upper edge portion of the upright portion 39 extends outward to form a flange portion 40, and the outer edge portion of the flange portion 40 hangs downward to form a lid outer edge portion 42. A convex portion 44 formed by the upper surface of the stepped portion 28, the raised portion 30, the flange portion 32, and the outer peripheral edge portion 34 of the container main body 12 is formed by the lower surface of the raised portion 39, the flange portion 40 and the lid outer edge portion 42 of the lid body 14. The lid 14 can be attached to the container main body 12 so as to be fitted to the convex portion 46 having an inverted U-shaped cross section formed. In addition, a semicircular knob portion 48 for easily removing the lid body 14 attached to the container body 12 is provided at one corner of the lid body 14.
[0020]
As understood from FIG. 3, the central portion of the flange portion 40 on both long sides of the lid body 14 has a wide width, and the flange portion 32 on both long sides of the container body 12 correspondingly corresponds to this. The central part is also wide. Although this is mentioned later, it is for making it easy to hold | grip the cooking container 10 by hand after cooking, and the slipper 62 is provided in the surface of the part of the cover body 14 especially.
[0021]
Next, a description will be given of a case where 100 g (about 1 serving) of general spaghetti is cooked out of commercially available spaghetti using the cooking container of the present embodiment.
[0022]
First, 100 grams of dried spaghetti is weighed using the weighing hole 38 provided in the lid 14. By using the measuring hole 38, it is possible to easily measure a substantially accurate portion without using a separate measuring instrument.
[0023]
Next, as shown in FIG. 5, about 500 ml of water, some salt, and a measured spaghetti 50 are put into the cooking container 10 according to the present embodiment. 500 ml of water can be easily obtained by using the mark 35 on the container body 12. The length in the longitudinal direction in the horizontal section at the stepped portion 24 of the container body 12 is W2 (about 26.5 cm) as described above, and is longer than the length of 24 to 25 cm of the spaghetti 50. Therefore, the spaghetti 50 can be put into the cooking container 10 without being folded. Further, the length W3 of each stepped portion 24 is about 1.5 cm, and therefore the longest dimension of the lower portion 16 of the container body 12 is about 23.5 cm (W2-2 × W3). Is placed on the stepped portion 24. Since the cooking container 10 is a substantially rectangular parallelepiped container, when the spaghetti 50 is arranged in the same direction, the spaghetti 50 is substantially aligned, and even with 500 cc of water, the water height is sufficient to boil the spaghetti 50. For this reason, the amount of water is small, and cooking time in the microwave can be shortened.
[0024]
Since the spaghetti 50 is still in a hard state immediately after being put in the water, the spaghetti 50 is supported like a beam when both ends are placed on the stepped portion 24, and a space 52 is formed below the spaghetti 50. The cooking container 10 is put into a microwave oven without a lid in this state.
[0025]
Since the bottom portion 20 of the container body 12 is about 20 cm, the container body 12 has a raised outer edge 58 of the turntable 56 even when it is placed on a turntable 56 of a small microwave oven having a diameter of about 24 cm as shown in FIG. Can be placed in the horizontal portion 60 of the surface of the turntable 56 without being mounted on the surface. In addition, the maximum dimension W2 of the container body 12 is determined in consideration of the interior dimensions of the minimum type microwave oven. For this reason, the cooking container 10 is arrange | positioned in the microwave oven in the stable state, and even if the turntable 56 rotates, the malfunction that the cooking container 10 contacts the inner surface in a store | warehouse | chamber does not arise.
[0026]
In a microwave oven of about 500 watts, set heating to 13 minutes and start heating. When the water in the space 52 is heated, the water (hot water) descends along the inner wall surface of the container main body 12 and then changes its direction at the bottom 20 to generate a convection 54 that goes upward. Since the spaghetti 50 is held like a doubly supported beam by the step portion 24, the convection flows from the lower side to the upper side of the spaghetti 50. If the spaghetti 50 is in contact with the bottom surface of the container, the hot water passes only along the top surface portion of the spaghetti 50, so the hot water does not spread to the lower portion of the spaghetti and the core may remain. In the cooking container 10 according to the embodiment, the hot water contacts the entire spaghetti 50, so that it is uniformly boiled. Further, the spaghetti 50 is softened and bends downward as time passes by scissors, but the spaghetti 50 is lifted by the convection 54 and does not stick to the bottom 20. Moreover, since the convection 54 passes between the spaghetti 50 and the spaghetti 50 and moves the spaghetti 50, the spaghetti 50 does not easily stick to each other and a mixing effect is obtained, so that the convection 54 is evenly boiled.
[0027]
After about 13 minutes, when the spaghetti 50 is boiled up, the lid 14 is attached to the container body 12 and the cooking container 10 is taken out from the microwave oven. In this case, since the lid 14 is attached to the cooking container 10, the steam does not hit the hand and is not hot. Moreover, in this embodiment, the long side side center part of the upper edge part of the cooking container 10 is wide, and the anti-slip | skid part 62 is formed in the cover body 14, and also the cooking container 10 is Since it is made of a synthetic resin having low thermal conductivity, the user can take out the container 10 from the microwave oven while firmly holding the container 10 by hand.
[0028]
Next, the cooking container 10 is tilted as it is and the hot water is discharged from the hot water cut-out hole 36. At this time, since the hot water cutting hole 36 performs the same function as the conventional inner container, it is not necessary to prepare a separate sieve. Moreover, since the anti-slip | skid 62 is provided in the cover body 14, the cooking container 10 does not slide down at the time of hot water cutting.
[0029]
When the hot water draining is finished, put the sauce in the cooking container 10 and stir. If the source is cold, it can be reheated in the microwave. Thus, it is not necessary to separately prepare cooking utensils such as balls and frying pans for stirring the sauce.
[0030]
Further, by attaching the lid 14 to the container body 12 and shaking it as it is, the sauce can be entangled without using chopsticks or the like.
[0031]
When removing the lid body 14 from the container body 12, the lid body 14 can be easily detached by pulling the lid body 14 away from the container body 12 with the knob portion 48.
[0032]
Furthermore, since the container main body 12 is compact, the spaghetti 50 can be arranged on the table while being put in the container main body 12.
[0033]
Thus, it is possible to boil spaghetti, drain hot water and entangle the sauce in one container. Therefore, it is not necessary to prepare another container, and the labor of container cooking can be saved. Further, it is sufficient to wash only one container.
[0034]
In addition, the cooking container 10 of this invention is not limited only to the above-mentioned illustration example, Of course, a various change can be added in the range which does not deviate from the summary of this invention.
[0035]
Moreover, although it is suitable for the shape of the cooking vessel 10 to be a substantially rectangular parallelepiped, it is not limited to this, A cylindrical shape, a cross-sectional ellipse shape, etc. may be sufficient.
[0036]
Although the cooking container 10 according to the present invention is particularly suitable for cooking spaghetti 50, the cooking container 10 can also be used for cooking other dry noodles such as udon, soba and somen, macaroni and vegetables.
[0037]
Furthermore, the hot water cutting hole 36 is not limited to the one cut into a long and narrow shape, and a plurality of small holes may be provided. The diameter of the metering hole 38 is not limited to the diameter of the circular cross section of a bundle of 100 grams.
[0038]
【The invention's effect】
As described above, according to the present invention, it is possible to omit the inner container from the inner side of the container body by providing the lid with a hot water cutting function. Thereby, while the internal volume of a container main body can be enlarged, it becomes possible to make the outer dimension of a container main body small. Thereby, even if it is long spaghetti, it can cook with a small microwave oven without folding.
[0039]
Further, in the conventional cooking container, when the inner container is pulled up from the hot water to drain the hot water, it is necessary to expose the hand to steam. In the case of the cooking container according to the present invention, the cooking container is covered with a lid. Since the hot water can be drained in a closed state, the hands can be protected from steam and the safety is high.
Furthermore, when water is put into the container body and heated in a microwave oven with a space formed under the spaghetti, the whole spaghetti can be cooked evenly by convection of water (hot water).
[Brief description of the drawings]
FIG. 1 is a front view of a cooking container according to an embodiment of the present invention.
FIG. 2 is a side view showing the cooking container of FIG. 1;
FIG. 3 is a plan view of the cooking container of FIG. 1;
4 is a partial sectional view taken along line IV-IV in FIG. 3;
5 is a cross-sectional view taken along the line VV in FIG. 3, and shows a state in which cooking is performed using a microwave oven with the lid removed.
[Explanation of symbols]
DESCRIPTION OF SYMBOLS 10 ... Cooking container, 12 ... Container main body, 14 ... Cover body, 16 ... Lower part, 18 ... Upper part, 20 ... Bottom part, 22 ... 1st side wall part, 24 ... Step part, 26 ... 2nd side wall part, 36 ... Hot water cutting hole, 38 ... Measuring hole.

Claims (1)

It is a cooking container in which stick-shaped dry noodles and water are added for each cooking, and cooking is performed by a microwave oven . The container body is open at the top, is detachably attached to the container body, and a hot water cut hole is formed. and that the lid Toka Rannahli,
The container body includes a lower portion, and a larger upper portion than the horizontal cross-sectional area of a horizontal cross-sectional area of the lower portion, Ri Contact the and the lower portion and the upper portion is connected with a step portion, before Symbol The step portion is configured to support both ends of the dry noodle in a doubly-supported beam shape so that portions other than the both ends of the dry noodle can be spaced apart from the bottom surface of the container body, and is supported by the step portion. Cooking is characterized in that cooking is performed while the dry noodles are immersed in water .

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