JPH0510760Y2 - - Google Patents

Description

[Detailed description of the invention] [Industrial application field] This invention relates to a cooking container, and in particular, a cooking container for steaming cooking ingredients placed inside the cooking container, and a method for efficiently keeping the cooking container warm after cooking. , relating to containers that can be transported.

[Conventional technology]

2. Description of the Related Art A cooking container for steaming cooking ingredients by heating the cooking container containing the cooking ingredients with steam includes, for example, a chawan steaming bowl.

As a conventional example, FIG. 8 shows the appearance of a general steamed rice bowl, and FIG. 9 shows its cross-sectional structure.

This chawanmushi bowl consists of a heat-resistant bowl 8 made of ceramic or the like, and a lid 7. As shown in Fig. 10a, the lid 7 has a hole in the center of its outer surface for holding the lid when opening it. The handle 7a is attached,
Furthermore, as shown in FIG. 10b, on the back side of the lid 7, when the lid 7 is placed on the bowl 8, the lid 7 is properly fixed on the bowl 8 so that the lid 7 does not shift over the opening of the bowl 8. An annular convex portion 7b is formed for this purpose.

When making chawanmushi using this chawanmushi bowl, put the previously prepared ingredients and egg stock 6 into the chawan 8, cover the lid 7, and place this on the middle plate of the steamer with water in the bottom part. The water in the lower part was heated and boiled for a predetermined period of time, and the steam obtained was used to heat the contents of the chawanmushi bowl to make chawanmushi.

[The problem that the idea aims to solve]

However, since the conventional chawanmushi bowl is constructed as described above, thin holes, so-called 鬆, may be formed in the chawanmushi due to moisture and pressure generated in the space formed by the chawan 8 and the lid 7 during cooking. Also,
There was a problem that the surface shape of the chawanmushi was concave.

In addition, when serving the food to a consumer after cooking, the steam that existed between the bowl 8 and the lid 7 during heating becomes water droplets and adheres to the back side of the lid 7 due to the temperature drop. This will run down the side of the bowl 8 from the back of the lid 7 and accumulate on the surface of the finished chawanmushi, causing the surface of the chawanmushi to become watery or uneven, degrading the taste and appearance. could not be avoided.

This idea was made to solve the problems mentioned above, and it was designed to create a cooking container that anyone can use to steam the cooking ingredients beautifully without creating crevices or surface irregularities. To provide a cooking container capable of providing a food to a consumer with the taste, appearance, and temperature of the food in the same state as when it was finished.

[Means to solve the problem]

The cooking container according to this invention is a container used for cooking food with steam and keeping the food warm after cooking, and is a heat-resistant container with a predetermined shape for putting cooking ingredients inside and cooking the food. An inner container consisting of a container, a heat-resistant lid having a plurality of through holes for sealing the opening of the container, and a container for storing the heat-resistant container and the lid therein to keep the food in the inner container warm. An outer container consisting of a container made of a heat-retaining material and a lid that seals the opening of the container, and a container installed between the lid of the inner container and the lid of the outer container to absorb moisture generated inside the outer container. A thin plate made of a water-absorbing material.

[Effect]

According to this invention, the lid of the cooking container is constructed with a plurality of through holes, so that when cooking ingredients are steam-heated, the water vapor generated between the container and the lid flows through the through holes in the lid. It goes outside, and the temperature and pressure in the space between the container and the lid are adjusted.

Furthermore, according to this invention, in addition to a heat-resistant container and a lid having a plurality of through holes, there is also an outer container made of a heat-retaining material and a lid, and an inner container lid and an outer container. A thin plate made of a water-absorbing material is installed between the lids of the outer container. By doing so, the food inside the heat-resistant container is kept warm for a long time, and the excess steam and moisture generated during keeping it warm is absorbed by the water-absorbing thin plate.

〔Example〕

An embodiment of the present invention will be described below with reference to the drawings.

FIG. 1 is an exploded perspective view of a cooking container according to an embodiment of the present invention.

In the figure, 4 is a container made of a heat-resistant material, such as aluminum foil, for holding ingredients to be cooked such as chawanmushi, and 3 is a lid of the container 4, which is also made of a heat-resistant material and has a plurality of through holes 3a. It is.
The container 4 and the lid 3 constitute the cooking container of this embodiment. Further, FIG. 2 shows the planar structure of the lid 3, and a plurality of through holes 3a are evenly arranged radially throughout the lid 3.

Next, how to use the cooking container 10 will be explained.

In the following description, the main cooking container 10 will be described as an example.
We will explain how to make chawanmushi using .

First, as shown in FIG. 3, cooking ingredients 6 prepared in advance, such as ingredients for chawanmushi or egg stock, are placed in a container 4, and a lid 3 having a plurality of through holes 3a is placed therein.
Put on.

Then, put them all together in an arbitrary steamer and heat them with steam. Figure 4 shows this situation. In the figure, 14 is a general steamer, 9 is the lid of the steamer 14, 13 is the pot part of the steamer 14, and 11
1 is a middle plate placed in the middle of the steamer, 11a is a hole in the middle plate, 12 is water placed between the pot plate 13 and the middle plate 11, and 15 is a heating means such as a fire for heating the steamer.

As shown in the figure, a cooking container 10 containing ingredients for chawanmushi is placed on the middle plate 11 of a steamer 14 with water in its lower part, heated by a heating means 15 for a predetermined time to boil water 12, Using the generated steam, the ingredients for chawanmushi in the cooking container 10 are steamed for about 7 to 8 minutes to make chawanmushi.

According to this embodiment, the cooking container 10
Since the lid 3 is configured with a plurality of through holes 3a, excess water vapor generated between the container 4 and the lid 3 when cooking ingredients inside the container are heated with steam,
It does not stagnate between the container 4 and the lid 3, but flows out of the container 4 through the through hole 3a of the lid, and the space between the container 4 and the lid 3 is the space between the middle plate 11 in the steamer 14 and the lid 9. It is in chemical equilibrium with space. Therefore, in this cooking container 10, the internal temperature and pressure can be easily adjusted by adjusting the strength of the heating means 15 that heats the steamer 14, and the space between the container and the lid can be adjusted. It is possible to prevent the accumulation of water vapor and the generation of water droplets. Therefore, according to this embodiment, it is possible to easily produce a product with a beautiful surface finish that does not have any cracks, has a flat surface, is not wet with water droplets, and has a beautiful surface finish.

Furthermore, according to this embodiment, since the container 4 used to hold the ingredients to be cooked, such as chawanmushi, is made of aluminum foil, which has better thermal conductivity than ceramics, the cooking time is longer than when using conventional ceramics. This has the advantage of saving at least 2 to 3 minutes.

Further, in the above embodiment, the through holes 3a of the lid 3 are arranged radially evenly within the surface of the lid 3, but the through holes 3a
It is sufficient to arrange a plurality of them evenly within a plane, and the arrangement is not limited to that of the above embodiment.

Further, in the above embodiment, the case of making chawanmushi was explained, but the cooking container of this embodiment is not only used for chawanmushi, but can also be used for cooking all kinds of foods that are eaten by steam heating.

In the above embodiment, the cooking container is made of aluminum foil, but it may be made of a heat-resistant material such as aluminum alloy, plastic, or ceramic.

Next, a cooking container used in the step of preparing chawan mushi using the cooking container of the above embodiment and then serving it to a consumer will be described.

FIG. 5 is an exploded perspective view of a cooking container according to a second embodiment of the present invention, FIG. 6 is an external view thereof, and FIG. 7 is a cross-sectional view thereof. The same reference numerals as in FIG. 1 indicate the same parts, and 5 is an outer container made of a heat-retaining material such as styrene foam, which can accommodate the heat-resistant container 4 and its lid 3 of the above embodiment, and 1 is also styrofoam. With the lid of the outer container made of heat-retaining material such as
is a thin steam-absorbing material made of a water-absorbing material, such as a piece of wood foil, placed between the lid 1 of the outer container and the lid 3 of the heat-resistant container.

As shown in the figure, in this cooking container, after making chawanmushi using the cooking container of the above embodiment, the cooking container is placed in an outer container 5 made of heat-retaining styrofoam, and on top of it, A water-absorbent thin plate 2 made of a thin piece of wood foil or the like is arranged, and the outer container 5 is
It is used by covering the lid 1, which is also made of styrofoam, and offering it to the eater.

In this example, even if it takes a certain amount of time, for example, ten or more minutes, to serve the customer after cooking, the chawanmushi can be served hot, and the chawanmushi is heat-resistant. The lid 3 of the container 4 has a plurality of through holes 3a, and the upper part of the lid 3 and the lower part of the lid 1 of the outer container are provided with a water-absorbing thin plate 2 made of a thin piece of wood foil, etc. The steam generated on the surface of the chawanmushi escapes into the space between the outer container and the heat-resistant container through the through hole 3a of the heat-resistant lid, and this steam is sequentially absorbed by the thin plate 2.
Further, water droplets and the like attached to the back surface of the lid 1 of the outer container are absorbed by the steam absorbing material 2 while falling, and do not reach the chawanmushi. Therefore, with the cooking container of this embodiment, freshly prepared chawanmushi can be served to the eater while it is still warm without getting stuffy or wet.

In addition, in such a cooking container, the container 4 and the lid 3 of the container 4 are made of heat-resistant and inexpensive materials, and the outer container 5 and the lid 1 of the outer container are made of inexpensive materials with excellent heat retention. First, a food manufacturer makes a large number of chawanmushi using a container 4 and its lid 3, places them into an outer container with a water-absorbent thin plate 2, and supplies them as a set to a consumer. By adopting this method, it is possible to supply a large amount of chawanmushi at one time to a large number of customers in a warm, beautiful state both in taste and appearance.

In addition, in the above example, the case where chawanmushi is made using the cooking container of the present invention and served to the eater is shown, but the cooking container of the present invention can be used for all steamed dishes other than chawanmushi. be able to.

[Effect of idea]

As described above, according to the cooking container of the present invention,
In a cooking container for making steamed foods, the lid of the cooking container is constructed with a plurality of through holes, so that when heating cooking ingredients with steam, the temperature and pressure in the space between the container and the lid can be adjusted. Water droplets generated in the space can be removed, and beautiful chawan mushi with a smooth and glossy surface can be made in a short time.

Furthermore, according to the present invention, the outer container includes a container made of a heat-retaining material and a lid, and a thin plate made of a water-absorbing material installed between the lid of the inner container and the lid of the outer container, The cooked food in the heat-resistant container is placed in the outer container together with the inner container, and is kept warm together with the water-absorbing thin plate, so that after the food is steamed in the inner container, it is not served until it is delivered to the consumer. During this time, the food can be kept warm in the best possible condition without becoming stuffy, and is extremely effective in supplying lunch and the like.

[Brief explanation of the drawing]

FIG. 1 is an exploded perspective view of a cooking container according to an embodiment of the present invention, FIG. 2 is a diagram showing a planar structure of a lid of a cooking container according to an embodiment of the present invention, and FIG. 3 is an exploded perspective view of a cooking container according to an embodiment of the present invention. FIG. 4 is a diagram showing a cross-sectional structure of a cooking container according to an embodiment of the present invention. FIG. 4 is a diagram showing a situation when food inside is steamed using a cooking container according to an embodiment of the present invention. FIG. An exploded perspective view of a cooking container according to another embodiment, FIG. 6 is an external view of a cooking container according to another embodiment of the present invention, and FIG. 7 is a cross-sectional structure of a cooking container according to another embodiment of the present invention. 8 is an external view of a conventional cooking container, FIG. 9 is a sectional view of the conventional cooking container, and FIG. 10 is a plan view showing the lid of the conventional cooking container. In the figure, 1 is the lid of the outer container, 2 is the steam absorbing material, 3 is the lid of the heat-resistant container, 3a is the through hole of the lid of the heat-resistant container, 4 is the heat-resistant container, 5 is the outer container, and 6 is the cooking material. , 10 is a cooking container, 11 is a middle plate, 11a is a through hole, 12 is water, 13 is a pot, 14 is a steamer, 15
is a heating means. Note that the same reference numerals in the figures indicate the same or equivalent parts.

Claims (1)

[Scope of Claim for Utility Model Registration] (1) A container used for steam cooking of food and keeping the food warm after cooking, which has a predetermined shape for putting cooking materials inside and cooking the same. An inner container consisting of a heat-resistant container and a heat-resistant lid having a plurality of through holes for sealing an opening of the container; A container made of a heat-retaining material, a lid that seals the opening of the container, and a lid that is installed between the lid of the inner container and the lid of the outer container, and the moisture generated in the space between the inner container and the outer container. A cooking container comprising: a thin plate made of a water-absorbing material for absorbing water; and an outer container made of a thin plate made of a water-absorbing material. (2) The cooking container according to claim 1, wherein the container and the lid of the outer container are made of styrofoam, and the thin plate is made of a thin piece of wood.