JP6423944B1 - kitchenware - Google Patents

Abstract

Disclosed is a cooking utensil that can be boiled evenly and uniformly without being scattered in a pan, and that can be easily taken out after cooking. A tray portion 2 having an opening portion, an upper tray portion 3 that fits into the opening portion of the tray portion 2, and a coupling portion 4 that removably couples the tray portion 2 and the upper tray portion 3 are provided. The cooking utensil 1, wherein at least one of the tray part 2 and the upper dish part 3 has a plurality of through holes 5 and 6. [Selection] Figure 1

Description

  The present invention relates to a cooking utensil.

  Generally, when boiled ingredients such as eggs and vegetables, utensils such as ladle are widely used to boil the ingredients directly into hot water boiled in a pan, and then scoop them out from the pan. Also, when making egg dishes like poached eggs, place the eggs in a pan on a device with a plurality of holes in the bottom.

  Patent Document 1 has a frame constituted by a front wall, a rear wall, a side wall (only one side) and a bottom wall, and a handle provided on the side wall, and a plurality of through holes are formed in each wall. The cooking utensils are listed.

JP 2012-223536 A

  In the method of directly boiling the ingredients directly into the pan, the ingredients may be separated and scattered, and there is a problem that it takes time to remove the ingredients from the pan. In addition, because there is a portion where the fire is lit near the bottom of the pan and a portion where it is not, there is a problem that the temperature difference of the hot water occurs even in the same pan, and there is a difference in the rise of the food.

  Even when the above-described cooking utensil of Patent Document 1 is used, there is a possibility that the separated food may flow out from the opening on the side opposite to the side wall. Moreover, the temperature difference of hot water arises also in the same pan, and the problem that a difference comes out in the boil of a foodstuff was unsolved. Furthermore, during cooking, it is necessary to support and fix the handle with one hand, which is not suitable for use.

  Accordingly, an object of the present invention is to provide a cooking utensil that is easy to use and can be boiled uniformly without scattering the ingredients in the pan as much as possible.

  A cooking utensil according to the present invention has a saucer part having an opening, an upper dish part that fits into the opening part of the saucer part, and a coupling part that removably couples the saucer part and the upper dish part. It is a cooking utensil, Comprising: At least one of the said saucer part and the said upper dish part has a some through-hole, It is characterized by the above-mentioned.

  At least one of the tray part and the upper dish part may be formed of a flexible material.

  The coupling part may be detachable by elastically deforming.

  A first knob portion may be provided on the upper plate portion.

  At least one of the tray part and the upper dish part may have a rotating fin on the surface.

  The upper plate part may have a string-like part.

  A bulging mooring portion may be provided at the tip of the string-like portion.

  The coupling portion couples the upper plate portion and the saucer portion with the upper plate portion protruding outward from the cooking utensil, and the upper plate when the upper plate portion is inverted convex toward the inner side of the cooking utensil. You may cancel | release the coupling | bonding of a part and the said saucer part.

  You may further have a hollow float.

  The float may have a connecting portion that connects to the first knob portion.

  The float may have a second knob and a plurality of rotating fins.

  You may have an upper rotor which consists of a several ring extended in the radial direction from the side surface of the said 1st knob part or the 2nd knob part, and the cylindrical ring which connects the front-end | tip part of the said blade.

  You may have the base which supports the said cooking utensil rotatably.

  The tray portion may include a lower rotor, and the lower rotor may include a rotation bearing portion provided in the tray portion and a rotation fin extending in a radial direction from a side surface of the rotation bearing portion.

  You may have the rotating shaft which inserts in the said rotating bearing part, and supports the said rotating bearing part rotatably, and the substantially ring-shaped base which stood up at least one said rotating shaft.

  You may provide at least 1 or more partition inside the said saucer part.

  The mooring part may be connected to a float having a knob.

  According to the present invention, it is possible to provide a cooking utensil that is easy to use and can be boiled uniformly without scattering the ingredients in the pan as much as possible, so that the ingredients after cooking can be easily taken out.

The longitudinal cross-sectional view of the cooking utensil by 1st embodiment. Explanatory drawing which decomposed | disassembled and showed the upper-plate part and saucer part of the cooking utensil by 1st embodiment. The figure which shows an example of the cooking appliance by 2nd embodiment. The figure which shows an example of the cooking utensil by 3rd embodiment. The figure which shows an example of the cooking appliance by 4th embodiment. Explanatory drawing of the state which open | released the upper plate part of the cooking appliance by 4th embodiment. Explanatory drawing of the use condition of the cooking utensil by 4th embodiment. The figure which shows an example of the cooking utensil by 5th embodiment. Explanatory drawing of the use condition of the cooking appliance by 5th embodiment. The figure which shows an example of the cooking utensil by 6th embodiment. The figure which shows an example of the cooking utensil by 7th embodiment. Explanatory drawing of the use condition of the cooking appliance by 7th embodiment. The figure which shows an example of the cooking utensil by 8th embodiment. The figure which expanded some cooking utensils by a 9th embodiment. Explanatory drawing which showed the modification of 9th Embodiment with the use condition.

Examples of embodiments of the present invention will be described below with reference to the drawings. In addition, about the component which is common in the following embodiment, description may be abbreviate | omitted by attaching | subjecting the same code | symbol.
<First embodiment>
FIG. 1 shows a cooking utensil 1 according to the first embodiment. FIG. 2 is an exploded view of the upper plate portion and the tray portion of the cooking utensil 1.

  As shown in FIG. 1, the cooking utensil 1 includes a tray part 2 having an opening, an upper dish part 3, and a coupling part 4 that detachably couples the saucer part 2 and the upper dish part 3. As shown in FIG. 2, the coupling portion 4 is provided in a complementary manner to each of the tray portion 2 and the upper tray portion 3, and the coupling portion 4 ′ of the tray portion 2 and the coupling portion 4 ″ of the upper tray portion 3. Engages the upper tray portion 3 to cover the tray portion 2.

  The cooking utensil 1 is 4 cm to 18 cm in height from the bottom surface of the tray part 2 to the top surface of the upper dish part 3, and preferably 5 cm to 15 cm so that it can be easily put in a pan and used.

  The saucer portion 2 has a generally bowl shape having a hollow portion as a whole. In the hollow portion, for example, foods such as vegetables, beans, pasta and eggs can be stored.

  The saucer part 2 may have a plurality of through holes 5 in its wall body. In this case, the size of the through hole 5 is, for example, a major axis of 1.5 mm to 5 mm, and preferably 1.7 mm to 3.5 mm. By having the through-hole 5, hot water can flow inside the cooking utensil 1, and when the hot water is deeply stretched, it is possible to boil the food directly in the hot water. Moreover, when the cooking utensil 1 is pulled up from the hot water, the hot water flows out from the through hole 5, so that the hot water can be easily cut. When hot water is applied to the bottom of the pan, the ingredients can be steamed. In this case, steam can flow in and out of the through-hole 5 to steam the food, and after steaming, the steam escapes from the through-hole 5, so that the food remains on the cooking utensil 1 on a dish or the like. Can be cooled.

  Here, no hole is provided in the bottom, but a hole may be provided to function as a hot water drainer.

  The saucer part 2 is made of metal, ceramic, porcelain, etc., so that it will not be inferior even if it is arranged on the table as it is. Further, it may be formed of a plastic resin such as polypropylene or a flexible material. The tray part 2 is made of a flexible material such as silicon rubber or elastomer, so that it has elasticity and can be bent freely. In that case, since it becomes difficult to maintain the shape if the whole is molded only with a thin portion, it is preferable that at least the bottom portion has a thick portion. Here, the thickness of the thick portion is 3 mm to 15 mm, and desirably 4 mm to 10 mm. Furthermore, the thickness of the thin portion is 1 mm to 4.5 mm, preferably 1.5 mm to 2.5 mm. By having the thick portion, the cooking utensil 1 can keep its shape when placed on the bottom of the pan.

  The upper plate portion 3 has a bowl shape, and a peripheral portion thereof is a connecting portion 4 ″ for fitting with the connecting portion 4 ′ of the receiving tray portion 2.

  The coupling method here is not particularly limited, although the tray portion 2 is located on the outer side, but may be located on the inner side.

  A first knob portion 7 may be provided at the upper center portion of the upper plate portion 3. The 1st knob part 7 is for making it easy to hold the upper plate part 3, and a flat shape may be sufficient as it, and the column type which is easy to grasp may be sufficient as it. The 1st knob part 7 may be provided by integral molding, and is good also as another molding.

  The upper plate part 3 may have a plurality of through holes 6 in its wall body. Here, the size of the through hole 6 is the same as that of the through hole 5 of the tray part 2 described above.

  The upper platen 3 may also be formed of a flexible material in addition to a plastic material such as metal, ceramic, or porcelain, and is formed of, for example, silicon rubber or elastomer, flexible nylon or polypropylene resin.

  The fitting property and the sealing performance when the tray portion 2 and the upper tray portion 3 are fitted are improved by forming at least one of the tray portion 2 and the upper tray portion 3 from a flexible material. Can do. In addition, the upper plate part 3 serving as a lid can be easily attached and detached.

  Moreover, in order not to float on hot water, for example, a heavy material (for example, metal, porcelain, ceramics) can be used for the tray part 2. Alternatively, when a lightweight plastic resin or the like is used, a weight may be provided on the bottom (for example, a metal is included or a thick wall is formed).

As shown in FIG. 2, when using the cooking utensil 1, the first knob portion 7 located at the upper center portion of the upper plate portion 3 is grasped and lifted by hand to be removed from the tray portion 2. When the upper tray portion 3 and the tray portion 2 are firmly fitted in the coupling portion 4, the coupling of the coupling portion 4 is released and then the first knob portion 7 is grasped and lifted. After the food is stored in the hollow part of the saucer part 2, the upper dish part 3 is covered, the entire cooking utensil 1 is placed in a pan or the like, and the food can be cooked.
<Second Embodiment>
FIG. 3 shows a cooking utensil 1a according to the second embodiment.

  As shown in FIG. 3, the cooking utensil 1 a is a substantially spherical body, and is a rib-like shape inclined with respect to a line (meridian) connecting the top and bottom directly to the surface of the saucer part 2 a and the upper dish part 3 a with the spherical surface. A plurality of rotating fins 8 (rotating fins 8 ′ and rotating fins 8 ″) are provided. You may make it provide the rotation fin 8 in any one of the saucer part 2a and the top plate part 3a.

  The rotating fins 8 may be arranged in a plurality of stages instead of one stage. The number of the rotating fins 8 is 8 to 14, preferably 10 for each of the tray part 2a and the upper dish part 3a.

  By having the rotating fins 8, when the cooking utensil 1a is heated in the water of the pan, the cooking utensil 1a is rotated around the first knob portion 7a by the rising hot water flow. Due to the rotation of the cooking utensil 1a and the rotary fin 8, the hot water flow diffuses around the pan, the temperature of the hot water in the pan becomes uniform, and the food can be boiled evenly.

In addition, the rotating fin does not necessarily rotate the main body (for example, when the cooking utensil 1a is heavy or when the pan bottom is exposed from the hot water), the hot water convection passes through the cooking utensil 1a. There is an effect to make it.
<Third embodiment>
FIG. 4 shows a cooking utensil 1b according to the third embodiment.

  As shown in FIG. 4, the cooking utensil 1b is provided with a string-like portion 9 near the center of the upper surface of the upper plate portion 3b formed in a bowl shape. The string portion 9 may be integrally formed with the upper plate portion 3b. Moreover, it is good also as formation as a separate member instead of integrally molding with the upper plate part 3b.

  The mooring string 10 of the string-like portion 9 has a thickness of 2 mm to 6 mm, and preferably 2.5 mm to 4 mm. The length is 80 mm to 500 mm, preferably 100 mm to 350 mm. At the tip end opposite to the upper plate portion 3b side of the string-like portion 9, there is provided a slightly bulged anchoring portion 11 for mooring the tip portion.

  The mooring part 11 is used in order to make it easy to take out the cooking utensil 1b from the pan. For example, if the mooring portion 11 is hooked on the edge of the pan and pressed with a lid so as not to be pulled into the pan, the cooking utensil 1b may be pulled up from the pan by pulling the mooring string 10 after cooking. it can. The mooring part 11 may have a groove 12 as well as a bulged shape. In that case, since the groove | channel 12 can be fitted and used with the edge of a pan, it is not necessary to hold down with the lid | cover of a pan. Although the groove 12 is cut in the direction parallel to the mooring string 10, for example, the groove 12 may be cut in a direction orthogonal to the mooring string 10. The mooring portion 11 may be a float or may be formed of a hollow ball or other light material and connected to the mooring string 10 or the mooring portion 11c to be floated. Thereby, since the mooring part 11 floats on the water surface in the pan, the mooring part 11 can be picked and pulled up.

  Moreover, a convex part is provided in the upper dish part 3b, and the recessed part which fits this convex part is provided in the edge part of the mooring part 11, and the mooring string 10 and the mooring part 11 do not get entangled with the cooking utensil 1b at this time. It is good also as a structure which only rotates in hot water. Here, although the mooring string 10 has an axial shape, for example, a swelled shaft-shaped body comes out from the main body side, and the ring-shaped bearing part covers the shaft-shaped body at the end of the mooring string 10. Rotation may be performed with.

In addition, in the example of FIG. 4, although the top plate part 3b does not have a rotation fin, it is of course possible to provide a rotation fin in the top plate part 3b.
<Fourth embodiment>
5 and 6 show a cooking utensil 1c according to the fourth embodiment.

  The upper dish part 3c and the saucer part 2c of the cooking utensil 1c are detachably formed at the coupling part 4c. The upper plate portion 3c is made of a flexible material, and the coupling portion 4c '' provided at the peripheral portion of the upper plate portion 3c is fitted with the coupling portion 4c 'provided at the opening portion of the tray portion 2c. Is formed. The upper dish part 3c is coupled to the saucer part 2c so as to protrude outwardly from the cooking utensil 1c, and when the upper dish part 3c is inverted to the inner side of the cooking utensil 1c, the upper dish part 3c is coupled to the saucer part 2c. Is to be canceled. At the time of use, as shown in FIG. 6, the peripheral portion of the upper plate portion 3 c is reversed and separated from the tray portion 2 c by pressing the vicinity of the center of the upper plate portion 3 c downward. The upper dish portion 3c can be formed of a flexible material having elasticity, for example, silicon rubber. When the upper dish part 3c is formed of a flexible material, it is preferable to form the vicinity of the center part thick in order to keep the shape of the upper dish part 3c. Here, the thickness of the thick portion near the center is 3 mm to 10 mm, and desirably 4 mm to 8 mm.

  FIG. 7 shows an example of use of the cooking utensil 1c. In the hollow part of the saucer part 2c, foodstuffs, such as vegetables, beans, pasta, and eggs, are accommodated, for example. Here, as long as it is a vegetable, it may be cut finely or may be left as it is without being cut. Moreover, the egg may be a broken egg or may remain a shell. Adjust the size and form of the ingredients depending on the dish. The amount of food is preferably at most half the capacity of the cooking utensil 1c so that the food can move freely in the cooking utensil 1c. As shown in FIG. 6, in order to firmly fit the coupling portions 4c 'and 4c' ', first, the peripheral edge portion of the upper plate portion 3c, in which the irregularities are inverted, is aligned with the opening portion of the tray portion 2c. Next, the coupling part 4c 'of the tray part 2c is fitted so as to be covered by the coupling part 4c "of the upper dish part 3c from the outside.

  Here, FIG. 7 shows an example in which the coupling portions 4 c ″ are provided at four locations.

  If the mooring part 11c of the string-like part 9c is hooked on the edge of the pan 13 and the mooring string 10 is pressed by the lid 14 during the hot water bath, the cooking utensil 1c can be easily lifted from the pan later.

  When pulling up the cooking utensil 1c from the hot water, it is easy to pull up the cooking utensil 1c by pulling the mooring string 10 or the mooring portion 11c by hand. When the center part of the upper dish part 3c is pushed and the unevenness | corrugation of the upper dish part 3c is reversed, the upper dish part 3c can be removed from the saucer part 2c, and the cooked foodstuff can be taken out.

  Note that the tray portion 2c may be used as it is after the hot water is cut.

Cooking utensil 1c can be cooked in hot water, heated in a microwave oven to cook the ingredients, or put in a rice cooker and boiled or steamed with rice at the same time. You can also.
<Fifth embodiment>
FIG. 8 shows a cooking utensil 1d according to the fifth embodiment.

  The cooking utensil 1d has a first knob portion 7d near the center of the surface of the upper plate portion 3d.

  The cooking utensil 1d of this embodiment further has a float 15. The float 15 has a bowl shape and has a main body float 16. The float 15 is hollow inside, encloses a lightweight material (for example, foamed material such as foamed urethane resin), or is formed of the lightweight material itself, so that it does not sink in water. At the center of the lower surface of the float 15, there is provided an engaging portion 18 extending downward that can be fitted to the first knob portion 7 d of the upper plate portion 3 d.

  Moreover, when it forms with a lightweight body itself, durability can be increased by joining the engaging part 18 with what was formed with other plastic resins, for example.

  The float 15 may be provided with inclined rib-shaped rotating fins 17 on the surface thereof. Further, a second knob 19 may be provided at the center of the upper surface of the float 15. Although it becomes the 2nd knob part 19 in FIG. 8, you may make it provide a mooring part and a mooring string like 4th embodiment instead. Here, the rotating fins 17 are provided, but they may be attached and detached. Further, the mooring string 10 and the mooring portion 11c shown in FIGS. 10 and the mooring part 11c may be provided.

  In that case, you may provide a rotation part (for example, a shaft and a ring-shaped bearing) so that the mooring string 10 and the mooring part 11c may rotate idly.

  FIG. 9 shows a usage example of the cooking utensil 1d according to the fifth embodiment.

  After the food is put in the saucer part 2c and the lid is covered by the upper dish part 3d, the first knob part 7d of the upper dish part 3d and the engaging part 18 of the float 15 are fitted. Thereby, the float 15 is connected to the upper side of the cooking utensil 1d.

As described above, since the float 15 is hollow, it does not sink in water. Thereby, the cooking utensil 1d can boil up the foodstuff in the cooking utensil 1d uniformly with the surface part of the stirred hot water instead of the pan bottom with uneven temperature. Moreover, when the rotation fin 17 is provided in the float 15, since the cooking utensil 1d itself rotates, a foodstuff can be boiled up more efficiently and uniformly. In this case, it is necessary that the engaging portion 18 of the float 15 and the first knob portion 7d of the upper plate portion 3d are securely fitted so that only the float 15 does not rotate. For this reason, at least one of the first knob portion 7d and the engaging portion 18 is preferably formed of a thick flexible material.
<Sixth embodiment>
FIG. 10 shows a cooking utensil 1e according to the sixth embodiment.

  As shown in FIG. 10, the cooking utensil 1e has an upper rotor 20 on the upper surface of the upper dish portion 3e. The upper rotor 20 has a plurality of blades 21 extending radially from the side surface of the first knob portion 7e. The upper rotor 20 further has a cylindrical ring 22 that connects the tip portions of the blades 21.

  A rotating shaft 23 is provided at the center of the lower surface of the saucer portion 2e, and a base portion 24 is provided on the lower surface thereof for rotatably supporting the entire cooking utensil 1e.

  The upper rotor 20 may be integrally formed with the upper plate portion 3e, or may be formed separately from the upper plate portion 3e and fitted.

  When using the cooking utensil 1e, the ingredients are put in the tray part 2e, the lid is covered with the upper dish part 3e, and then the cooking utensil 1e is put into hot water in a pan. At this time, the base 24 may be made of metal so as to give weight so as not to float. Further, the pedestal 24 may be formed of ceramic, porcelain or the like.

According to the cooking utensil 1e, the blade 21 has an angle in the hot water, and the upper rotor 20 is rotated by the rising hot water. Since the cooking utensil 1e is rotatably supported by the pedestal 24, the cooking utensil 1e can be rotated in hot water, and the internal ingredients can be evenly boiled.
<Seventh embodiment>
FIG. 11 shows a cooking utensil 1f according to the seventh embodiment. The cooking utensil 1 f has a lower rotor 25.

  As shown in FIG. 11, the lower rotor 25 includes a rotation bearing portion 26 provided at the center of the lower surface of the tray portion 2 e and a rotation fin 27 extending in the radial direction from the side surface of the rotation bearing portion 26. The rotation bearing portion 26 has a recess and is configured to fit the rotation shaft 28.

  FIG. 12 shows a usage example of the cooking utensil 1f.

  The pedestal 29 is a flat plate and has a substantially ring shape, and at least one rotating shaft 28 is erected on the upper surface thereof. The pedestal 29 is used by being arranged on the bottom surface of the pan 13. The pedestal 29 may be formed of metal so as not to float. Further, the pedestal 29 may be formed of ceramic, porcelain or the like. The diameter of the pedestal 29 is preferably about 70% of the diameter of the pan 13 to be used. If the diameter of the pedestal 29 is too small, the plurality of installed cooking utensils 1f come into contact with each other, and therefore the size of the pedestal 29 is appropriately adjusted in relation to the size of the cooking utensil 1f.

  The rotating fins 27 are rotated by the power of rising hot water, thereby rotating the cooking utensil 1f. Thereby, the foodstuff inside cooking utensil 1f rises uniformly.

  Further, as shown in FIG. 10, a pedestal may be provided individually, the pedestal may be removable, and the rotating fins 27 may be removable.

  Thereby, it can be used in combination like a base and a main body, and a base, a rotation rotor, and a main body. Moreover, although the example as a bowl is shown here, it can be used also as a steamer by putting hot water to the vicinity of the base and giving heat.

  At that time, the height from the bottom of the pedestal to the lower surface of the main body may be increased (for example, 2 cm to 8 cm, preferably 3 cm to 6 cm). Further, the height may be adjusted (for example, a foot having a different length may be used, or the foot may be expanded or contracted).

By arranging the pedestal 29 in the pan, a plurality of cooking utensils 1f can be used simultaneously. For example, different cooking utensils 1f may be used for each cooking ingredient, and the same ingredients may be cooked by a plurality of cooking utensils 1f, for example, by cooking a plurality of poached ecks.
<Eighth embodiment>
FIG. 13 shows a cooking utensil 1g according to the eighth embodiment.

The cooking utensil 1g has a plurality of partitions 30 as if a small room was provided inside the saucer 2g. For example, if the partition 30 is formed in a shape suitable for eggs, a plurality of poached eggs can be made at a time without the eggs sticking together by storing and boiling raw eggs for each partition 30. Also, when you do not want to mix ingredients, you can store them separately, so you can cook them all at once. The partition bottom here has a mellow dent shape, so that hot water can be easily rotated uniformly for each partition, so that, for example, a plurality of poached eggs can be cooked uniformly. On the other hand, when a small bean or the like is boiled, since the bean rotates inside, a plate-like partition or the like may be used.
<Ninth Embodiment>
FIG. 14 shows a string-like portion 9h of the cooking utensil according to the ninth embodiment.

  This cooking utensil has a string-like part 9h, and the anchoring part 31 of the string-like part 9h is detachably connected to a float 32 having a knob part 7h.

  According to this cooking utensil, the float 32 can be detachably connected. When the float 32 is connected, the knob portion 7h rises from the hot water and can be collected by collecting the cooking utensil.

  FIG. 15 shows a modification of the cooking utensil along with its usage state.

  This cooking utensil has a string-like part 9h ', and has a float 32' at the tip of the string-like part 9h '. A knob portion 7h 'is provided at the tip of the string-like portion 9h'.

  According to this cooking utensil, the picking portion 7 h ′ rises from the hot water 33 by the float 32 ′, and can be collected by picking with the finger 34.

  Although the embodiment of the present invention has been described above, the description has been made mainly on the boiled vessel. However, as described with reference to FIG. For example, when using it on hot water, or when cooking rice, it can be put into the rice cooker later, placed in the rice cooker, or suspended in the air. The embodiments described above do not limit the invention according to the claims. Each embodiment can combine each feature. Any of the above-described cooking utensils may have the characteristics of the other embodiments. In addition, it should be noted that not all combinations of features described in the embodiments are necessarily essential to the means for solving the problems of the invention.

1, 1a, 1b, 1c, 1d, 1e, 1f, 1g: cooking utensils 2, 2a, 2c, 2e, 2g: saucers 3, 3a, 3b, 3c, 3d, 3e: upper dishes 4, 4 ′, 4 ″, 4c, 4c ′, 4c ″: coupling portion 5, 6: through hole 7, 7a, 7d, 7e, 7h, 7h ′: first knob 8, 8 ′, 8 ″, 17, 27: Rotating fins 9, 9c, 9h, 9h ': String-like part 10: Mooring string 11, 11c, 31: Mooring part 12: Groove 13: Pan 14: Lid 15: Floating 16: Floating part 18: Engaging part 19 : 2nd knob part 20: Upper rotor 21: Blade 22: Ring 23, 28: Rotating shaft 24: Base part 25: Lower rotor 26: Rotating bearing part 28: Rotating shaft 29: Base 30: Partition 31: Engagement end Part 32, 32 ': float 33: hot water 34: finger

Claims (7)

A saucer having an opening;
An upper plate portion that fits over the opening portion of the tray portion and the periphery of the opening;
A coupling part for detachably coupling the tray part and the upper dish part;
A cooking utensil having
At least one of the saucer part and the upper dish part has a plurality of through holes,
At least one of the saucer part and the upper dish part is made of a flexible material. The cooking utensil according to claim 1,
The cooking appliance according to claim 1, wherein the coupling portion is attached and detached by being deformed by elasticity. A cooking utensil according to claim 1 or claim 2,
A cooking utensil characterized in that a first knob portion is provided on the upper plate portion. The cooking utensil according to any one of claims 1 to 3,
At least one of the saucer part and the upper dish part has a rotating fin on the surface thereof. A cooking utensil according to any one of claims 1, 2 and claim 4,
The cooking utensil characterized in that the upper plate part has a string-like part. The cooking utensil according to claim 5,
A cooking utensil characterized in that a bulging mooring portion is provided at the tip of the string-like portion. It is a cooking appliance as described in any one of Claims 2-6,
The coupling portion couples the upper plate portion and the saucer portion with the upper plate portion protruding outward from the cooking utensil, and the upper plate when the upper plate portion is inverted convex toward the inner side of the cooking utensil. The cooking utensil characterized by releasing the coupling between the portion and the tray portion.

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