JP4727481B2 - kitchenware - Google Patents

Description

  The present invention relates to a multifunctional cooking utensil capable of cooking many kinds of foods such as steamed foods, fried foods, grilled foods, fried foods, and boiled foods with a single cooking utensil.

In order to cook steamed foods, a special steamer having a metal or wooden board and a pot for the board is generally used.
On the other hand, a frying pan was used to cook baked goods and fried foods.
In addition, a pan with a lid was used for cooking boiled food.
Japanese Utility Model Publication No. 31-1563 discloses a technique that consists of two frying pans and a dish-shaped core with a large number of openings, and can be used for both steamed cooking and cooking with a frying pan, but requires two frying pans. Not only is the need low, but it is not suitable for cooking steamed foods because the steam cannot be adjusted by simply stacking pans.

Japanese Utility Model Publication No. 31-1563

  In view of the above technical problems, the present invention provides a cooking utensil having a multi-function as a steamer, a frying pan, and a pan capable of cooking many things such as steamed foods, fried foods, grilled foods, fried foods, and boiled foods with a single cooking utensil. Objective.

The technical gist of the present invention includes a pan body, a pan lid, and a steaming tray. The pan body has a side wall portion curved from the periphery of the bottom plate portion and expanded in diameter upward, and a handle is provided on the outside of the side wall portion. The steaming tray has a mounting bowl part and an eye plate part, the mounting bowl part is formed in an annular shape on the outer peripheral edge of the steaming tray, and the eye plate part is formed from the mounting bowl part. It is formed with a plurality of steam holes on the center side, and it becomes a cooking tool for steamed food by placing the steam tray on the pan body, and when the steam tray is removed, it is a cooking frying pan or Chinese food other than steamed food such as fried foods It becomes a pan, and the pan lid can be used as needed and covers the top of the pan body or the steaming tray. The pan lid has a valve member whose opening and closing amount can be adjusted, and the steaming tray is placed. Outer diameter size by providing one or more annular guide steps between the collar and eye plate Different pans can be placed, the pan lid has a handle and a pan lid body, the pan lid body covers the top of the pan body or the steaming tray, and the handle is placed on the pan from the top of the pan lid body. It extends toward the outer peripheral edge of the main body, and is characterized by being able to stand on its own at the handle tip and the outer peripheral edge of the pot lid main body.

Since the side wall part is curved from the periphery of the bottom plate part and the diameter is increased upward, the pot body can be used as a frying pan, a Chinese wok, or a fried pot.
By attaching a steaming tray to the opening of the pan body, it can be used as a steamed cooking appliance.
Moreover, it can be used as a cooking utensil for boiled food with a pan body and a lid.

A valve member is provided on the pan lid , and the valve member can be adjusted in opening / closing amount .

  For steamed food cooking, the amount of water vapor can be adjusted by adjusting the opening / closing amount of the valve member provided on the pan lid, and the pressure can also be adjusted although it is within the range of the weight of the pan lid.

One or more annular guide steps are provided between the placing tray portion and the eye plate portion of the steaming tray .

  By providing this guide step, not only the steaming tray can be easily placed on the pan body, but it can also be used according to its size even if the size of the pot is different.

The pan lid has a handle and a pan lid body, the pan lid body covers the top of the pan body or the steaming tray, and the handle extends from the top of the pan lid body toward the outer peripheral edge of the pan body. It is possible to stand on its own by the handle tip and the outer periphery of the pan lid body .
Here, being able to stand independently means that the pot lid can be placed vertically at the handle tip and the outer peripheral edge of the pot lid main body.
Therefore, it is preferable that the handle tip is wide or provided with two or more contacts to form a triangle with the outer peripheral edge of the pan lid body.

In the cooking utensil according to the present invention, a pan body that is curved so as to expand the diameter of the side wall toward the opening of the upper pan, a steaming tray that covers the pan opening, and a steaming tray Or, since it has a pan lid that covers the pan body so as to cover the pan opening, it becomes a steamed cooking utensil using a steaming tray, and it becomes a frying pan, a Chinese wok, a boiled pan by removing the steaming tray.
Therefore, if there is only one cooking utensil according to the present invention, it is not necessary to prepare a steamer, a frying pan, a boiled pan, and a fried pan, and the storage space can be reduced accordingly.

  If the pan lid is provided with a valve member whose opening / closing amount can be adjusted, it is possible to adjust the amount of steaming in the cooking of steamed food and to prevent the wiping up in cooking of the cooking.

  If one or more guide steps are provided on the steaming tray, even if the size of the mounting portion of the sword and the size of the opening of the pan body are different, a step portion suitable for the size can be used.

  The pan lid is self-supporting because of the handle and the outer peripheral edge of the pan lid body, so it can be placed in a small space and is easy to use.

An embodiment of a cooking utensil according to the present invention is shown in FIG.
The cooking utensil 10 includes a pan 20, a steaming tray 30, and a pan lid 40.
Fig.1 (a) shows the perspective view which isolate | separated the pan 20, the steaming tray 30, and the pan lid 40, FIG.1 (b) shows the perspective view which match | combined them.
Moreover, the cross-sectional end view which isolate | separated the pan 20, the steaming tray 30, and the pan lid 40 is shown to Fig.2 (a), and the cross-sectional end view which fitted them to FIG.2 (b) is shown.
A metal pan body 21 of the pan 20 is provided with a handle 27 on the side surface, and the pan body 21 is formed in a concave shape having an opening 25 upward with a bottom plate portion 22 and a side wall portion 23.
The pan 20 is formed so that the bottom plate portion 22 has a flat plate shape with both front and back surfaces flat, and the side wall portion 23 is formed so as to expand toward the upper opening portion 25 while being curved from the periphery of the bottom plate portion 22. It can be used as a frying pan or a wok.
The bottom plate is made flat so that it can be easily applied to an electromagnetic cooker.
The pot lid 40 has a main body 41 formed in a bowl shape (dome shape) having a downward opening 43, and a protrusion 42 a is provided along the inner side of the outer peripheral edge 42 of the periphery of the opening 43.
By adopting a saddle shape, steam is convected efficiently.
The protrusion 42 a is fitted inside a guide step 33 of the steaming tray 30 described later, and is fitted inside the upper peripheral edge 24 of the side wall 23 of the pan body 21.
The pan lid 40 is provided with an arm shape with a handle 44 extending from the upper center of the main body 41 of the pan lid 40 toward the outer peripheral edge 42, and the handle 44 is integrally provided with a valve member 45. It is provided.
The valve member 45 includes a steam hole 45a and an operation lever 45b. The steam hole 45a communicates with the front and back of the pan lid 40, and the operation lever 45b is rotatably provided on the front side of the steam hole 45a. The opening amount to the outside of the steam hole 45a is adjusted by changing the position of the provided exhaust hole 45c.
As shown in FIG. 6, the tip 44a of the handle 44 on the side of the outer peripheral edge 42 of the pan lid main body 41 is a three-point set up by grounding the tip 44a of the handle 44 and the outer peripheral edge of the pan lid main body 41. The width of the pan lid body 41 is increased in the circumferential direction so that the pan lid 40 can be placed in the grounded state, and each of the expanded ends is grounded.
A plan view of the steaming tray 30 is shown in FIG.
The steaming tray 30 has a substantially disc shape, and a mounting saddle portion 32 is formed in a flat annular shape on the outer peripheral edge. A circular eye plate 31 is formed on the center side of the guide step 33.
As shown in FIG. 2, the guide step 33 includes a step wall portion 34 a suspended from the inner edge of the mounting rod portion 32, and a step formed in a flat plate shape from the lower end of the step wall portion 34 a toward the center side. And a stepped wall portion 34b in which the inner edge of the stepped portion 35 is suspended from the outer edge of the eye plate portion 31.
FIG. 8 shows an enlarged cross-sectional end view of the vicinity of the upper peripheral edge 24 of the side wall 23 in FIG.
The mounting saddle portion 32 is formed so that its back surface can be placed on the upper peripheral edge portion 24 of the side wall portion 23 of the pan body, and the opening peripheral edge of the pan lid 40 is formed on the surface of the mounting saddle portion 32. The portion 42 is formed so as to be placed thereon.
At this time, the guide step 33 of the steaming tray 30 is positioned with respect to the pan body 21 by fitting the outer surface of the step wall portion 34 a to the inner surface of the side wall portion 23 of the pan body 21.
The pan lid 40 is positioned with respect to the steaming tray 30 by fitting the protrusion 42a inside the outer peripheral edge portion 42 to the inner surface of the step wall portion 34a.
A large number of steaming holes 31a for passing steam are formed in the center plate part 31 in a range that enters the center side by a predetermined distance from the step wall part 34b, and a center hole larger than the steaming hole 31a is formed at the center. 31b is formed.
As shown in FIGS. 1 (b) and 2 (b), in a state where the pan 20, the steaming tray 30 and the pan lid 40 are fitted together, the steaming tray 30 is configured so that the back surface of the mounting bowl 32 is placed on the pan body 21. The opening 25 of the pan body 21 is covered by being placed on the upper peripheral edge 24 of the side wall 23.
Then, the outer peripheral edge portion 42 of the pan lid 40 is placed on the surface of the mounting trough portion 32 of the steaming tray 30 as shown in FIG. 8, and the outer peripheral edge portion 42 of the pan lid 40 and the steaming tray 30 are loaded by its weight. The surface of the placing rack 32, the back surface of the placing bowl 32, and the upper peripheral edge 24 of the side wall of the pan body 21 are brought into close contact with each other, and the steaming tray is sealed in the storage section 26 of the pan body 21 to open the opening of the pan body 21. 24 is covered.

The usage pattern of the cooking utensil according to the present invention will be described.
FIG. 3A is an explanatory diagram of a state where steam cooking is performed with the cooking utensil 10.
In the cooking utensil 10, water 1 is put in the storage portion 26 of the pan body 21 and the opening 25 is covered with a steaming tray 30.
An object 2 to be cooked is placed on the top plate 31 of the steaming tray 30, and the pan lid 40 is steamed by bringing the opening peripheral edge 42 of the pan lid 40 into close contact with the surface of the mounting trough 32. The tray 30 and the object to be cooked 2 are hermetically sealed in the pot storage portion 26.
To-be-cooked object 2 was generated by boiling water in the storage part 26 of the pot body 21 in the space around the object to be cooked 2 between the steaming tray 30 and the pot lid 40 through the steaming hole 31a and the central hole 31b. Steamed by filling with high-temperature steam.
The degree of steaming of the object to be cooked 2 is adjusted by adjusting the opening / closing amount of the valve member 45 of the handle 44 of the pan lid 40 by operating the operation lever 45b and adjusting the amount of steam exhausted to the outside.
When the water 1 in the storage unit 26 is insufficient, the pan lid 40 is opened and water is poured from the central hole 31 b of the steaming tray 30.
The back surface of the bottom plate portion 22 of the pan body 21 is formed as a flat surface having a predetermined size, and when the cooking utensil 10 is heated by an electromagnetic cooker, the pan body 21 is brought into contact with the heating surface of the electromagnetic cooker. The area is increased so that the necessary electromagnetic induction action occurs in the pan body 21.
Further, it may be made of aluminum in which a magnetic material is sprayed on the bottom plate portion.

FIG.3 (b) shows explanatory drawing of the state which cooks a to-be-cooked object using the pan 20 of the cooking appliance which concerns on this invention.
The pan 20 is formed such that the side wall 23 of the pan body 21 is widened with a gently curved surface raised from the periphery of the bottom plate portion 22 so that the upper opening 25 side is widened. It is easy to stir the food 3 by sliding the food 3 along the line 23 or transfer it to the plate.

Fig.4 (a) shows explanatory drawing of the state which performs steaming cooking using the pan 20 and the steaming tray 30 of the cooking utensil which concern on this invention, and the commercially available watering color 50a.
The pot 20 is boiled with water in the storage section 26, and a steaming tray 30 is fitted in the opening.
The lower end of a commercially available water color 50a is placed on the eye plate portion 31 of the steaming tray 30.
The step wall portion 34b of the guide step 33 of the steaming tray 30 is set to a size that can be positioned substantially by fitting the lower end of a commercially available toilet 50a of a predetermined size on the inner surface thereof.
The steaming hole 31a of the eye plate part 31 is provided in a predetermined range on the center side of the step wall part 34b, and the hot water vapor generated in the storage part 26 of the pan 20 is converged and placed inside the step wall part 34b. It is designed to be guided into the Seiro 50a without leakage.
On the other hand, a commercially available product that is larger than the model 50a and does not fit inside the step wall 34b but fits inside the step wall 34a can be placed inside the step wall 34a and steamed.
As shown in FIG. 2B, the step wall 34a is set so that the protrusion 42a of the opening peripheral edge 42 of the pan lid 40 can be fitted to the inner surface.
Moreover, as shown in FIG.4 (b), steam cooking may be performed by mounting the bottom edge of the bottom of the steel 50b on the mounting trough part 32 of the steaming tray 30. FIG.
In the steaming cooking using the commercially available Seiro 50, the steaming hole 31a of the steaming tray 30 is formed only in a predetermined range on the center side with respect to the guide step 33 of the eye plate part 31, so that the storage part 26 of the pan 20 is provided. The high-temperature water vapor generated in can be converged so as to pass only through the sword without leaking.
Therefore, steam cooking by the Seiro 50 can be efficiently performed even when the number and amount of cooking objects are large.

FIG. 5 shows a state in which the steam tray of the cooking utensil according to the present invention is provided with a plurality of guide steps of a predetermined size, and the steam tray is attached to a commercially available pan.
The steaming tray 30a is provided with two guide steps 33a and 33b formed in a predetermined size to be fitted into the opening of a commercially available pan. The back surface of the step 35a of the guide step 33a is placed on the side wall of the commercially available pan 60. The pan lid 61 is placed on the peripheral edge 60a, and the outer peripheral edge 61a is placed on the surface of the step 35a.
The pan lid may be the same size as the step portions 35a and 35b of the guide steps 33a and 33b, or the mounting bowl 32 and the eye plate portion 31, and the pan lid of the cooking utensil according to the present invention may be used. Or a pan lid attached to the pan 60 may be used.
In this way, when a plurality of guide steps of a predetermined size are provided, the steaming tray is related to the present invention, in addition to the pan and pan lid, a plurality of different types of commercially available pans that match the guide step and size. Steaming cooking can be performed in combination with a pan lid.

FIG. 7 (b) and FIG. 7 (c) show another steam tray embodiment.
In the steaming tray 30b of FIG. 7B, many steaming holes 31c are formed in concentric circular long holes.
In the steaming tray 30c of FIG. 7C, a large number of steaming holes 31d are formed with long holes in the radial direction from the center.

(A) of the cooking appliance which concerns on this invention shows the disassembled perspective view, (b) shows the assembled perspective view. (A) of the cooking utensil according to the present invention shows an exploded sectional end view, and (b) shows an assembled sectional end view. (A) shows explanatory drawing of the state which performs steam cooking with a cooking utensil, (b) shows explanatory drawing of the state which performs pottery cooking with the pan of a cooking appliance. Explanatory drawing of the state which performs steaming cooking using the pan of the cooking appliance which concerns on this invention, a steaming tray, and a shiro is shown. Explanatory drawing of the state which attached the steaming tray which provided the guide level | step difference which concerns on this invention in multiple steps to the pan is shown. The perspective view of the state which made the pot lid self-supported is shown. The top view of the Example of a steaming tray is shown. The cross-sectional end view which expanded the side wall upper periphery part vicinity is shown.

Explanation of symbols

DESCRIPTION OF SYMBOLS 1 Water 2, 3 To-be-cooked object 10 Cooking utensil 20 Pot 21 Pot main body 22 Bottom plate part 23 Side wall part 24 Side wall part upper peripheral part 25 Opening part 26 Storage part 27 Handle 30, 30a, 30b, 30c Steaming tray 31 Eye plate part 31a , 31c, 31d Steaming hole 31b Center hole 32 Placement flanges 33, 33a, 33b Guide steps 34a, 34b Step walls 35, 35a, 35b Steps 40 Pot lid 41 Pot lid body 42 Pan lid body outer peripheral edge 42a Projection Article 43 Opening 44 Handle 44a Handle tip 45 Valve member 45a Exhaust hole 45b Operation lever 45c Ventilation holes 50a, 50b Pan 60 60 pan with lid 60a Upper edge of side wall of pan with lid 61 Pan lid of pan with pan 61a Cap with pan The outer peripheral edge of the pot lid

Claims (1)

It has a pan body, a pan lid, and a steaming tray.
The pan body has a side wall curved from the periphery of the bottom plate and expanded in diameter, and a handle is attached to the outside of the side wall.
The steaming tray has a placing saddle part and an eye plate part,
The mounting saddle is formed in an annular shape on the outer periphery of the steaming tray,
The eye plate part is formed with a plurality of steam holes on the center side from the mounting saddle part,
By placing a steaming tray on the pan body, it becomes a cooking utensil for steamed food,
Steamed stir-fry removing the tray, become food for frying or wok other than steamed such pottery, Nabefuta may be used as required, which covers the top of the pan body or steaming tray, the Nabefuta Has a valve member whose opening and closing amount is adjustable,
By placing one or more annular guide steps between the steaming tray's mounting bowl and eye plate, it is possible to place various types of outer diameters. Have
The pan lid body covers the top of the pan body or steaming tray,
The handle extends from the top of the pan lid body toward the outer peripheral edge of the pan body,
A cooking utensil characterized by being able to stand on its own by the handle tip and the outer peripheral edge of the pan lid body.

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