JP5498267B2 - Oyster pan - Google Patents
Oyster pan Download PDFInfo
- Publication number
- JP5498267B2 JP5498267B2 JP2010130677A JP2010130677A JP5498267B2 JP 5498267 B2 JP5498267 B2 JP 5498267B2 JP 2010130677 A JP2010130677 A JP 2010130677A JP 2010130677 A JP2010130677 A JP 2010130677A JP 5498267 B2 JP5498267 B2 JP 5498267B2
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- JP
- Japan
- Prior art keywords
- pan body
- pan
- flame
- flame cylinder
- kakiage
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- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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- 241000237502 Ostreidae Species 0.000 title claims description 3
- 235000020636 oyster Nutrition 0.000 title claims description 3
- 239000003921 oil Substances 0.000 description 8
- 240000005856 Lyophyllum decastes Species 0.000 description 7
- 235000013194 Lyophyllum decastes Nutrition 0.000 description 7
- 238000010438 heat treatment Methods 0.000 description 6
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 4
- 238000000034 method Methods 0.000 description 3
- 229910001220 stainless steel Inorganic materials 0.000 description 3
- 239000010935 stainless steel Substances 0.000 description 3
- 244000236655 Diospyros kaki Species 0.000 description 2
- 235000008597 Diospyros kaki Nutrition 0.000 description 2
- 229910000831 Steel Inorganic materials 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 229910052742 iron Inorganic materials 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 239000010959 steel Substances 0.000 description 2
- 238000010586 diagram Methods 0.000 description 1
- 239000008157 edible vegetable oil Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 230000002093 peripheral effect Effects 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
Landscapes
- General Preparation And Processing Of Foods (AREA)
- Frying-Pans Or Fryers (AREA)
Description
本発明は特開２００１−２４５６１１で得られる２０cm前後の厚いかき揚げ（以降、厚手のかき揚げという）を効率良く揚げることが出来るかき揚げ用ナベに関する。 The present invention relates to a scooping pan that can efficiently fry about 20 cm thick fried chicken (hereinafter referred to as “thick fried chicken”) obtained in JP-A-2001-245611.
一般に２０cm以上の厚いかき揚げを揚げるためには、２０cm以上の深さを有したナベが必要であり、且つ、従来の１cm〜２cm前後のかき揚げよりも容量が１０倍以上もあるため、上記ナベに入れた油中に、かき揚げ用原料を入れると、油の温度が下がってしまい、まとめて揚げることは出来ないと共に２０cm以上の高さを確保することは一般に困難であった。このため、本発明者が提案した実用新案登録第３０７１５００号の天ぷら用ナベと、それに具備した筒状のかき揚げ用の器具とを使用して、厚手のかき揚げを複数個同時に揚げることが可能となった。 Generally, in order to fry a deeply fried chicken of 20 cm or more, a pan with a depth of 20 cm or more is required, and the capacity is more than ten times that of a conventional kakiage of about 1 to 2 cm. When the raw material for kakiage is put in the added oil, the temperature of the oil is lowered, so that it cannot be deeply fried and it is generally difficult to secure a height of 20 cm or more. For this reason, it is possible to simultaneously fry a plurality of thick kakiage by using the tempura pan of utility model registration No. 3071500 proposed by the present inventor and the cylindrical hoisting equipment provided therein. It was.
しかしながら、上記天ぷら用ナベを使用しても厚手のかき揚げは、２個〜３個を同時に揚げることがやっと可能になる状態であった。このため、上記天ぷら用ナベでは３個以上を同時に揚げるには加熱力（かき揚げを揚げるための熱量）が不足し、厚手のかき揚げをまとめて効率良く揚げることは難しいのが現状であった。 However, even if the tempura pan is used, it is finally possible to deeply fry 2 to 3 deep fried chicken. For this reason, the above-mentioned tempura pan has insufficient heating power (amount of heat for fried kakiage) to fry three or more pieces at the same time, and it is difficult to efficiently fry thick kakiage together.
本発明は厚手のかき揚げをまとめて効率良く揚げることが可能となるかき揚げ用ナベを提供することを目的とする。 An object of the present invention is to provide a pan for deep-fried kaki that enables efficient frying together.
本発明は上記現状に鑑み成されたものであり、つまり、ナベ本体の中央の周囲に、円筒状で同じ太さの火炎筒を複数立設させ、該火炎筒の下部はナベ本体の底部に固着すると共に火炎筒の上部はナベ本体の開口部よりも突出して火炎筒が立設される構造とする。 The present invention has been made in view of the above-described situation, that is, a plurality of cylindrical and same- sized flame cylinders are erected around the center of the pan body, and the lower part of the flame cylinder is located at the bottom of the pan body. At the same time, the upper part of the flame cylinder protrudes beyond the opening of the pan body and the flame cylinder is erected .
請求項１のようにナベ本体（１）に、円筒状で同じ太さの火炎筒（２）を複数立設させ、該火炎筒（２）の下部はナベ本体（１）の底部（11）に固着され、火炎筒（２）の上部はナベ本体（１）の開口部（12）よりも突出させて火炎筒が立設することにより、ナベ本体（１）の加熱力を増加させることが可能となり、従来品よりも厚手のかき揚げをまとめて、例えば、同時に５つ以上の厚手のかき揚げを効率良く揚げることが出来るものとなった。また前記火炎筒（２）がテーパーを付けない円筒状に形成されることにより、底部（11）を広く使用でき、多くの厚手のかき揚げ用器具（４）を投入することが可能となる。従って、食事時に複数の顧客の注文に対しても対応できると共に、待ち時間も短縮することが可能となった。また火炎筒（２）の形状が単純な円筒であるため、ナベの製作が容易なものとなる。
特に火炎筒（２）をナベ本体（１）の中央の周囲に立設させることにより、火炎筒（２）が中央にないため、ナベ本体（１）内部の油を均一に加熱できる位置に火炎筒（２）が複数配置し易くなり、厚手のかき揚げ用器具（４）を投入する数も多く且つ作業し易いスペースの確保が可能となる。
As in claim 1, a plurality of cylindrical flame cylinders (2) having the same thickness are erected on the pan body (1), and the lower part of the flame cylinder (2) is the bottom (11) of the pan body (1). The upper part of the flame cylinder (2) protrudes from the opening (12) of the pan body (1) and the flame cylinder stands up, thereby increasing the heating power of the pan body (1). As a result, it has become possible to combine thicker fried chickens than conventional products, for example, to efficiently fry five or more thicker fried chickens at the same time. Further, since the flame cylinder (2) is formed in a cylindrical shape without a taper, the bottom (11) can be widely used, and it becomes possible to throw in a large number of thick rake tools (4). Accordingly, it is possible to respond to orders of a plurality of customers at the time of meals and to shorten the waiting time. Moreover, since the shape of the flame cylinder (2) is a simple cylinder, it becomes easy to manufacture the pan.
In particular, by setting the flame cylinder (2) around the center of the pan body (1), the flame cylinder (2) is not at the center, so that the flame inside the pan body (1) can be heated evenly. A plurality of cylinders (2) can be easily arranged, and it is possible to secure a space in which a large number of thick rake tools (4) are introduced and which is easy to work with.
本発明は厚手のかき揚げを効率良く揚げるという目的を、ナベ本体の加熱力を増加させるために、同じ太さの火炎筒（２）を複数立設させることにより実現した。 The object of the present invention is to achieve the purpose of efficiently raising a thick kakiage by standing a plurality of flame cylinders (2) of the same thickness in order to increase the heating power of the pan body.
図１、図２は本発明の実施形態を示す図であり、この図に基づいて説明する。（１）は深さが有る天ぷら用のナベ本体であり、該ナベ本体（１）の材質としては鋼，鉄，ステンレスなどを用いると良く、その大きさとしては、直径が４０cm〜９０cm前後で、深さとしては約３０cm前後のものが好ましい。 FIG. 1 and FIG. 2 are diagrams showing an embodiment of the present invention, which will be described based on this figure. (1) is a tempura pan body having a depth, and the pan body (1) may be made of steel, iron, stainless steel, etc., and its size is about 40 cm to 90 cm in diameter. The depth is preferably about 30 cm.
（２）はナベ本体（１）の中央の周囲に立設された３つの火炎筒であり、該火炎筒（２）の下部はナベ本体（１）の底部（11）と一体に固着され、火炎筒（２）の上部はナベ本体（１）の開口部（12）よりも約１０cm前後高く突出している。また前記火炎筒（２）の上下は開口されて、該火炎筒（２）の材質はナベ本体（１）と同じものを用いれば良い。尚、前記火炎筒（２）の数は３つに限定されるものではなく、ナベ本体（１）の大きさによって決定されるが、２つ以上は必要である。 (2) is three flame cylinders erected around the center of the pan body (1), the lower part of the flame cylinder (2) is fixed integrally with the bottom (11) of the pan body (1), The upper part of the flame cylinder (2) protrudes about 10 cm higher than the opening (12) of the pan body (1). The upper and lower sides of the flame cylinder (2) are opened, and the flame cylinder (2) may be made of the same material as the pan body (1). The number of flame tubes (2) is not limited to three, but is determined by the size of the pan body (1), but two or more are necessary.
（３）は取手であり、（４）はナベ本体（１）の内部に投入して厚手のかき揚げを作るためのかき揚げ用器具であり、該かき揚げ用器具（４）は上下が開口した円筒状に形成され、外周面には多数の穴（41）が穿設され、その下部には複数の切欠（42）が設けられている。又、かき揚げ用器具（４）の材質としては鋼，鉄，ステンレスなどを用いると良いが、好ましくはステンレスを用いる。 (3) is a handle, and (4) is a filing device for making a thick fried chicken by putting it inside the pan body (1). The filing device (4) has a cylindrical shape with an open top and bottom. A large number of holes (41) are formed in the outer peripheral surface, and a plurality of notches (42) are provided in the lower part thereof. Further, as the material of the rake tool (4), steel, iron, stainless steel or the like may be used, but stainless steel is preferably used.
次に本発明品の使用方法について説明する。先ず始めにナベ本体（１）の内部に食用油を入れて火に掛ける。すると火はナベ本体（１）の底部（11）から加熱すると共に複数の火炎筒（２）の側壁からも加熱されるので、従来品よりも油を加熱させる加熱力が大きくなるのである。そして、かき揚げ用器具（４）を注文数に応じてナベ本体（１）の内部に入れる。 Next, a method for using the product of the present invention will be described. First, edible oil is put inside the pan body (1) and set on fire. Then, since the fire is heated from the bottom (11) of the pan body (1) and also from the side walls of the plurality of flame tubes (2), the heating power for heating the oil is larger than that of the conventional product. Then, the kakiage utensil (4) is placed inside the pan body (1) according to the number of orders.
次にかき揚げの食材をころもに付け、それを油中のかき揚げ用器具（４）の内部に入れる。すると油の温度は多少下がるが、複数の火炎筒（２）の側壁からも加熱力が加わるので、熱の対流が生じると共に従来のものよりも油の温度は早く上昇し、次のころもが付けられた食材を更に入れても油の良好な温度は維持し続けることが出来るものとなる。従って、油の温度差が極めて小さくなり、所定範囲の温度が確保された状態で、連続して複数個のかき揚げの原料を入れても上手に揚げることが可能となると共に、かき揚げの揚げ時間が短縮でき、且つ、多数のかき揚げ用器具（４）を入れることによって、多数のかき揚げを次々に揚げることが可能なものとなる。この時の厚手のかき揚げを揚げる要領は、特開２００１−２４５６１１で開示した手順で行えば良い。 Next, add the ingredients for kakiage to the roller, and put them into the inside of the appliance (4) for kakiage in oil. Then, the temperature of the oil is somewhat lowered, but since the heating force is also applied from the side walls of the plurality of flame tubes (2), the convection of heat occurs and the temperature of the oil rises faster than the conventional one, and the next roller Even if the added food is further added, the good temperature of the oil can be maintained. Therefore, the temperature difference of the oil becomes extremely small, and it is possible to fry well even if a plurality of ingredients are continuously added while keeping the temperature within a predetermined range. It can be shortened, and it becomes possible to fry many kakiage one after another by putting a lot of kakiage utensils (4). The procedure for deep-fried thick kaki at this time may be performed according to the procedure disclosed in JP-A-2001-245611.
１ ナベ本体
11 底部
12 開口部
２ 火炎筒
1 Pan body
11 Bottom
12 Opening 2 Flame cylinder
Claims (1)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2010130677A JP5498267B2 (en) | 2010-06-08 | 2010-06-08 | Oyster pan |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2010130677A JP5498267B2 (en) | 2010-06-08 | 2010-06-08 | Oyster pan |
Publications (3)
| Publication Number | Publication Date |
|---|---|
| JP2011254932A JP2011254932A (en) | 2011-12-22 |
| JP2011254932A5 JP2011254932A5 (en) | 2012-06-07 |
| JP5498267B2 true JP5498267B2 (en) | 2014-05-21 |
Family
ID=45471814
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2010130677A Active JP5498267B2 (en) | 2010-06-08 | 2010-06-08 | Oyster pan |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP5498267B2 (en) |
Family Cites Families (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP3031622B1 (en) * | 1999-06-16 | 2000-04-10 | 有限会社ナカイ | Cooked basket of beans |
| JP3071500U (en) * | 2000-03-06 | 2000-09-08 | 庸之 早川 | Pan for tempura |
| JP3464637B2 (en) * | 2000-03-06 | 2003-11-10 | 庸之 早川 | How to cook kakiage |
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- 2010-06-08 JP JP2010130677A patent/JP5498267B2/en active Active
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| Publication number | Publication date |
|---|---|
| JP2011254932A (en) | 2011-12-22 |
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