JP5630762B2 - Cooking container and its lid - Google Patents

Description

  The present invention relates to a cooking container and its lid that enable grilled fish cooking.

  Gas stove with grill for cooking grilled fish is known, but when grilled fish is cooked with this grill, the grill becomes dirty with fish fat, etc., and subsequent grilling is done regardless of grilling because it is troublesome to clean It is hoped that. However, even if you try to grill fish by placing a grill on a gas stove, the flame is automatically extinguished immediately after cooking because of the pan bottom sensor, or a lot of smoke is generated, and the broth falls to the burner. Therefore, it is not practical.

  Therefore, it is desired to cook grilled fish in a cooking container such as a frying pan or a pan. However, since the main body of the cooking container such as a frying pan is largely open upward, the lower surface of the fish, that is, the surface in contact with the bottom of the main body of the cooking container is heated, but the upper surface is difficult to be heated and cannot be cooked well.

  In such a case, if a lid is set in the opening of the cooking container body, the temperature of the space where the fish is located, that is, the entire space sandwiched between the cooking container body and the lid rises, and grilled fish can be cooked. . Although not intended for such grilled fish cooking, many lids for frying pans are conventionally known (for example, Patent Document 1). Moreover, the lid | cover for pots is also known (refer patent document 2).

Japanese Patent Laying-Open No. 2004-313654 (FIG. 2) Japanese translation of PCT publication No. 2004-504902 (FIG. 1)

  When grilled fish is cooked in a frying pan using the lid described in Patent Document 1, the lid touches the entire circumference of the frying pan opening and almost seals the space inside the frying pan, so that water vapor generated from the fish cannot be discharged and the fish is fragrant. Can't bake. In addition, although smoke is generated by the oil from the fish, since this smoke is not discharged, there is a problem that the smoke is accumulated around the fish and fumigated, so that the taste is impaired. In addition, although the former problem can be solved to some extent by providing a hole for allowing water vapor to escape in the lid as described in Patent Document 2, the smoke is not effectively discharged, so that the taste is impaired by fumigation. Is not resolved.

  Then, this invention makes it a subject to provide the cooking container and lid | cover which can cook grilled fish well in view of said problem.

In order to solve the above-described problems, a cooking container according to the present invention includes a lid provided with a flange portion and an exhaust window projecting from the outer periphery of the cooking container body, and a piece member is provided between the lid and the edge of the cooking container body. By placing the lid on the cooking container main body so that a space is formed, the hot air rising along the outer periphery of the cooking container main body is received by the buttocks of the lid and guided into the cooking container main body. The generated smoke is exhausted from the exhaust window together with hot air , and further, the hot air flows along the piece member when the hot air is guided into the cooking container body, so that the flow of hot air is swirled in the cooking container body. Thus, the piece member is formed to be inclined with respect to the center of the cooking vessel main body .

When the exhaust window is formed in the lid as described above, the exhaust air passage for the hot air introduced into the cooking vessel body is secured by the exhaust window, so that the flow of hot air becomes smooth. Moreover, the smoke generated in the cooking container main body is exhausted from the exhaust window along with the flow of hot air and does not fill the cooking container main body. That is, high-temperature hot air generated from a heating source such as a gas flame rises along the outer periphery of the frying pan. Conventionally, this hot air has risen without entering the inside of the cooking vessel main body and has been exhausted to the outdoors. In the above configuration, a space is formed between the lid and the edge of the cooking container main body by the piece member. The rising hot air is first received by the buttocks, and then the hot air is guided into the cooking container body through a gap formed between the lid and the edge of the cooking container body. Then, the internal space of the cooking vessel main body covered with the lid becomes a high temperature atmosphere due to hot air, and the cooked food in the space is heated as a whole. On the other hand, when the food is heated, oil comes out of the food. When the oil is heated at the bottom of the cooking vessel body, smoke is generated. When this smoke fills the cooking container body, the food is fumigated and the taste is impaired. Therefore, an exhaust window is formed on the lid as described above to efficiently exhaust smoke together with hot air. In addition, when the hot air is led from the entire circumference of the cooking container body to the inside, if the hot air guided from each direction collides in the cooking container body and the flow is disturbed, the flow when exhausted from the exhaust window is disturbed and smooth. There is a risk that it will not be exhausted. Therefore, the flow of hot air guided into the cooking container main body by the piece member is made to be a vortex in the cooking container main body.

  By the way, if the buttock protrudes from the frying pan and there is a space between the lid and the frying pan, the lid cannot be used for steaming cooking that substantially seals the inside of the frying pan. In such a case, a lid is constituted by a lid body having the same diameter as the diameter of the cooking container body, and a collar member that is detachable from the lid body and serves as the collar, and the piece member is a collar member. If it provides, it can boil and cook with a lid | cover main body and a cooking container main body.

  As is apparent from the above description, the present invention can bring hot air from the outside into the cooking vessel body to a high temperature when cooking grilled fish in the cooking vessel. Even if smoke that causes a loss of taste is generated, it can be exhausted from the exhaust window together with hot air.

The figure which shows the structure of one embodiment of this invention Cross section showing the flow of hot air Exploded view showing the second embodiment of the lid Sectional view showing the structure of the handle The figure which shows the use condition in the state which mounted | wore the collar member Plan view showing the flow of hot air The figure which shows the use condition in the state which removed the collar member The figure which shows the state which formed the collar part in the frying pan The figure which shows the state which attached the collar member to the frying pan

  With reference to FIG. 1 and FIG. 2, 1 is a frying pan which is a cooking vessel body, and a lid 2 is placed on the frying pan 1 and used as a cooking vessel. In the frying pan 1, a fish F as a cooked product is placed, and grilled fish cooking for baking this fish F will be described.

  The lid 2 has a substantially circular shape, and is formed so that the diameter is larger than the diameter of the frying pan 1. Therefore, when the lid 2 of the frying pan 1 is placed, an overhanging portion is generated over the entire circumference. This overhang part R functions as a collar part. A peripheral wall 20 for collecting hot air, which will be described later, is formed on the outer periphery of the overhang portion R. A piece member 22 for forming a space between the lid 2 and the edge of the frying pan 1 is attached to the lower surface of the lid 2 from the overhanging portion R to the inside. The piece member 22 may be fixed to the lid 2, but may be detachably attached to facilitate the cleaning of the lid 2. An exhaust window 21 is opened at the center of the lid 2, and a handle 23 is attached to the upper surface of the lid 2.

  As described above, when cooking the fish F, the lower surface of the frying pan 1 is heated with the flame FL. The flame FL heats the frying pan 1, but part of the heat energy becomes hot air and flows upward along the outer periphery of the frying pan 1. In the present embodiment, since the overhang portion R is provided on the lid 2, hot air hits the overhang portion R. Furthermore, since the peripheral wall 20 is formed in the outer periphery of the overhang | projection part R, the hot air which collided with the overhang | projection part R is guide | induced to the inside of the frying pan 1 without escaping outside. This hot air is guided to the inside from almost the entire circumference of the frying pan 1, and the temperature of the internal space covered with the lid 2, that is, the space where the fish F is placed rises.

  Since the lower surface of the fish F is in direct contact with the frying pan 1, the fish F is heated by receiving direct heat transfer from the frying pan 1 heated to a high temperature, and the upper surface is heated by the atmosphere heated to the high temperature by the introduced hot air. When the heating of the fish F proceeds to a certain extent, the broth such as oil oozes out from the fish F and comes into contact with the inner surface of the hot frying pan 1. Then, the broth burns and a lot of smoke is generated. If a large amount of smoke is present in the atmosphere of the fish F, the fish F is fumigated and the taste is impaired. However, since the exhaust window 21 is provided in the center of the lid 2 as described above, the hot air guided from the entire circumference of the frying pan 1 is exhausted from the exhaust window 21. When the hot air is exhausted, the smoke generated inside the frying pan 1 is also exhausted from the exhaust window 21 at the same time. Since the exhausted hot air and smoke are hot, they rise almost straight as they are and are discharged to the outside by a ventilation fan (not shown) installed above. Note that the lower end of the peripheral wall 20 may be bent inwardly in a U shape so that the liquid does not drip.

  Although the grilled fish can be cooked well with the lid 2 shown in FIGS. 1 and 2, this lid 2 is dedicated to grilled fish cooking and cannot be used for other cooking such as steaming. Therefore, as shown in FIG. 3, the lid is constituted by two members of the eaves member 3 and the lid body 4, and the eaves member 3 and the lid body 4 are detachable from each other. Three piece members 31 are attached to the lower surface of the lid member 3 and an attachment / detachment portion 32 to which the lid body 4 is detachably attached from above is formed.

  On the other hand, the lid body 4 is made of glass, and an exhaust window 41 is formed at the center, and a resin handle 42 having heat resistance is attached. The handle 42 is also provided with a threaded portion 44 at the end 43 with reference to FIG. A screw portion having the same standard (effective diameter and pitch) as the screw portion 44 was also formed in the exhaust window 41. An opening / closing member 45 that can be screwed into both the screw portion 44 and the exhaust window 41 is provided. In addition, the threaded portion 44 is connected to a through-passage 46 that opens to the lower surface of the handle 42 so that dirt is not easily clogged inside the threaded portion 44, and when the lid body 4 is washed with a dishwasher or the like, It was hard to remain.

  When grilled fish is cooked, as shown in FIG. 5, the crab member 3 and the lid body 4 are connected to each other. Then, the opening / closing member 45 is screwed into the screw portion 44. Thereby, the exhaust window 41 is opened. Note that when removing the lid from the frying pan 1, the lid self-supported at three points of the corner portions 3 </ b> A of the notch and the end portion 45 </ b> A of the opening / closing member 45.

  Further, as shown in FIG. 6, the three piece members 31 provided on the flange member 3 are attached so that the longitudinal direction of the piece member 31 is inclined in the same direction with respect to the center of the exhaust window 41. The hot air guided into the frying pan 1 becomes a vortex in the frying pan 1 and is smoothly exhausted from the exhaust window 41 to the outside together with smoke.

  In addition, when cooking with steaming, such as baking dumplings, as shown in FIG. 7, the heel member 3 is removed and the opening / closing member 45 is removed from the screw portion 44 and screwed into the exhaust window 41. . In this state, the lid body 4 is self-supporting at three points: both ends 43A of the end portion 43 of the handle 42 and one point 4A on the outer periphery of the lid body 4.

  In the above two embodiments, the piece members 22 and 31 are attached to the lid side. The lower sides of these piece members 22 and 31 are formed straight, but a plurality of recesses that engage with the edge of the frying pan 1 are formed at a predetermined pitch, or by forming a wave shape, the lid 2 and the heel member The center of 3 may easily coincide with the center of the frying pan 1.

By the way, as shown in FIG. 8 as a reference example , if the lid C is larger than the outer diameter of the frying pan 1, the piece portion 11 may be formed integrally with the frying pan 1 without providing the piece member on the lid C side. .

Further, instead of integrally forming the piece portion 11, as shown in FIG. 9 as a reference example, a piece member 5 detachably attached to the frying pan 1 may be provided. In the configuration shown in this figure, a pair of hook portions 51 may be integrally formed on the piece member 5 by punching and bending, and the hook portions 51 may be hooked on the edge of the frying pan 1 from the outside.

  In addition, this invention is not limited to an above-described form, You may add a various change in the range which does not deviate from the summary of this invention.

DESCRIPTION OF SYMBOLS 1 Frying pan 2 Lid 3 Claw member 4 Lid main body 5 Piece member 11 Piece part 21 Exhaust window 22 Piece member 31 Piece member 41 Exhaust window

Claims (3)

The lid is provided with a flange projecting from the outer periphery of the cooking container body and an exhaust window, and the lid is mounted on the cooking container body so that a space is formed by a piece member between the lid and the edge of the cooking container body. by location, the hot air rises along the outer periphery of the cooking container body guided to the cooking container body is received by the overhanging portion of the lid, configured to exhaust from the exhaust windows the smoke generated within the cooking container body with hot air In addition, the hot air is inclined with respect to the center of the cooking container body so that the hot air flows along the piece member when the hot air is guided into the cooking container body so that the hot air flows into the cooking container body. A cooking container in which a piece member is formed . A lid is composed of a lid main body having the same diameter as the diameter of the cooking container main body and a lid member that is detachable from the lid main body and serves as the collar portion, and the piece member is provided on the collar member. The cooking container according to claim 1 . The lid which comprises the cooking container of the said Claim 1 or Claim 2 .

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