JPH09276562A - Cooking toy - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a low-cost cooking toy of simple structure, with which the person using it can enjoy himself by a cooking play having reality. SOLUTION: A cooking toy concerned 1 is composed of a imitation food 2 and an imitation deep pan for cooking 3. A thermal color change layer 21 assuming a hue after cooking is furnished on the surface of the food 2, and a liquid storing part 5 with variable capacity is furnished at the bottom of the deep pan 3. A liquid-state heating-medium 6 (for example, cold water) to cause thermal color change of the layer 21 is put in the part 5 and is allowed to overflow at the oversurface of the part 5 by placing thereon the food 2 and pressing downward.

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to a cooking toy. The present invention relates to a cooking toy including a thermochromic simulated food and a simulated cooking pot that thermally discolors the simulated food.

[0002]

2. Description of the Related Art Conventionally, in this type of toy, for example,
Japanese Utility Model Publication No. 6-28160 is used in combination with a simulated food in which a reversible thermochromic material is arranged, and in addition to the fun of color change before and after cooking, minute bubbles are generated during cooking to increase the realism. For this purpose, a simulated cooker in a cooking toy in which a reversible thermochromic simulated food is immersed in a concave plate of a simulated cooker filled with cold water or hot water to change the color before and after cooking is disclosed.

The conventional simulated cooker has a pump for circulating a liquid, an air compressor for intermittently generating bubbles, and the like, so that the number of parts can be increased even though a realistic cooking game can be enjoyed. As a result, the whole toy tends to have a complicated structure, and it is difficult to provide it to consumers at low cost.

[0004]

DISCLOSURE OF THE INVENTION The present invention is to solve the above-mentioned problems of the prior art, and aims to provide a cooking toy with a simple structure and at a low cost, in which a realistic cooking game can be fully enjoyed. To do.

[0005]

Means for Solving the Problems The present invention accommodates a simulated dish 2 provided on a surface thereof with a thermochromic layer 21 exhibiting a color tone after cooking, and a liquid heat medium 6 for thermally discoloring the simulated dish 2 inside. A cooking toy 1 including the simulated cooking pot 3 described above, wherein variable storage volumes 5, 51, 52 for accommodating the liquid heat medium 6 are provided at the bottom of the simulated cooking pot 3, and the storage part 5 is provided. , 51, 52, the simulated food 2 is placed on the upper surface, and the simulated food 2 is pressed downward to cause the liquid storage parts 5, 5
By reducing the volume of 1, 52, the liquid heat medium 6 in the liquid storage parts 5, 51, 52 is stored in the liquid storage parts 5, 51, 5
2 It is required that the thermochromic layer 21 of the simulated dish 2 is caused to undergo thermal discoloration by overflowing to the upper surface and contacting the simulated dish 2. (See FIGS. 1 to 10)

Further, according to the present invention, the simulated dish 2 having the thermochromic layer 21 having the color tone after cooking on the surface thereof and the simulated cooking pot 3 containing the liquid heat medium 6 for thermally discoloring the simulated dish 2 therein. And a movable bottom plate for providing a buoyancy force from the liquid heat medium 6 in the liquid storage unit 5 by providing a liquid storage unit 5 for accommodating the liquid heat medium 6 at the bottom of the simulated cooking pot 3. 4 is placed, the simulated dish 2 is placed on the upper surface of the movable bottom plate 4, and the simulated dish 2 is pressed downward to reduce the volume of the liquid storage part 5, thereby the liquid in the liquid storage part 5 is reduced. It is a requirement that the heat medium 6 overflows onto the upper surface of the movable bottom plate 4 and is brought into contact with the simulated dish 2 so that the thermochromic layer 21 of the simulated dish 2 is thermally discolored. (See FIGS. 1, 2, 3 and 4)

Further, according to the present invention, the simulated dish 2 having the thermochromic layer 21 exhibiting the color tone after cooking is provided on the surface, and the simulated cooking pot 3 containing the liquid heat medium 6 for thermally discoloring the simulated dish 2 therein. And a porous elastic body 51 accommodating the liquid heat medium 6 at the bottom of the simulated cooking pot 3, and the simulated dish 2 on the upper surface of the porous elastic body 51.
By placing the simulated dish 2 downward and pressing the porous elastic body 51 to squeeze the liquid heat medium 6 in the porous elastic body 51 to the upper surface of the porous elastic body 51. It is a requirement that the thermochromic layer 21 of the simulated dish 2 is thermally discolored by bringing it into contact with the dish 2. (See FIGS. 5, 6, 6 and 9)

Simulated dish The synthetic dish 2 is preferably a molded product of synthetic resin because it can be provided at a low cost. The appearance of the above-mentioned simulated dish 2 is preferably a dish with charring marks such as grilled food, fried food, stir-fried food, and the like. To be

Thermochromic Layer A thermochromic layer 21 colored with a coloring material containing a thermochromic material is disposed on the surface of the simulated dish 2. The thermochromic layer 2
1, it is preferable that the thermochromic material is a reversible thermochromic layer of a reversible thermochromic material in order to enjoy repeated color changes,
For example, those having a color change point below room temperature (eg 10 ° C.) or above room temperature (eg 40 ° C.), more specifically, an electron-donating color-developing organic compound, a developer of the compound, and a combination of the two. A thermochromic material composed of an organic compound medium that reversibly causes a color reaction, or a reversible thermochromic material of fine capsules or resin solid solution particles containing the thermochromic material is preferable. Further, the reversible thermochromic material exhibits a large hysteresis characteristic due to a temperature change and exhibits a colored state and a colorless state, or an alternation between a colored [A] and a colored [B], and a surface coloring changes with a temperature change. In addition to this, a material having a two-sided property that can freely select either of the modalities before and after the change and maintain the modalities at room temperature can be used particularly effectively.

The thermochromic layer 21 is formed on the surface of the simulated dish 2,
A structure in which a reversible thermochromic material is provided by means such as coating or painting, or the simulated dish 2 is composed of a synthetic resin molded body in which the reversible thermochromic material is mixed, and the entire surface thereof is thermochromically changed. There is a configuration in which the layer 21 is provided, and the color tone after cooking is set according to the adopted dish.

Simulated Cooking Pot The simulated cooking pot 3 has an external shape imitating a real cooking pot, is a heating cooking container opened upward, and is preferably provided with a handle 31 on its side surface. Examples of the appearance of the simulated cooking pot 3 include a frying pan and a wok (having a relatively shallow bottom).

Liquid Storage Unit The liquid storage unit 5 preferably has a variable volume and a self-restoring force. For example, the movable bottom plate 4 made of a float body is vertically movable in the liquid storage unit 5 (FIGS. 1 and 2), and the liquid storage unit 5 is a porous elastic body 51 such as a sponge.
Comprising (FIG. 5, FIG. 6, FIG. 9, FIG. 10), the liquid storage section 5
The configuration (FIGS. 7 and 8) including the flexible container 52 is included.

Liquid Heat Medium The liquid heat medium 6 can be easily obtained at home.
From the viewpoint of safety, cold water, warm water, ice water and the like are preferable.

Pressing Tool In the cooking toy 1, a pressing tool 7 can be combined with the simulated cooking pot 3 and the simulated food 2. As for the appearance of the pressing tool 7, the one that imitates a cooking tool for turning over, tapping, or agitating the food (for example, a returner, rice scoop, mackerel, tamale, turner, beater, etc.) is more realistic. It is suitable for increasing

[0015]

Embodiments of the present invention will be described with reference to the drawings.

(Embodiment 1) FIGS. 1 to 4 show a first embodiment of the present invention.
An example will be described.

The simulated cooking pot 3 has an appearance resembling a frying pan, and one handle 31 is provided on the side surface thereof. A liquid storage unit 5 is provided at the bottom of the simulated cooking pot 3. Further, the liquid storage part 5 accommodates a disk-shaped movable bottom plate 4 so as to be vertically movable, and further, the liquid storage part 5 contains cold water as a liquid heat medium 6.

The movable bottom plate 4 is made of a synthetic resin plate piece, and a float material 41 (for example, foam such as styrofoam or a hollow body) is attached to the lower surface thereof. Thereby, the movable bottom plate 4 can obtain a large buoyancy from the cold water 5, and the upper surface thereof is exposed above the liquid surface of the cold water 5 even when the simulated dish 2 is placed. That is, as shown in FIG.
Is kept in contact with.

A stopper 3 is provided on the inner wall of the simulated cooking pot 3.
2 is provided so as to project in a circumferential shape, whereby the movable bottom plate 4 is prevented from falling off. The movable bottom plate 4 has a disk shape, and the outer diameter thereof is smaller than the inner diameter of the liquid storage section 5 so as to be vertically movable within the liquid storage section 5 at the bottom of the simulated cooking pot 3. It is set to be larger than the inner diameter of the stopper 32.

Further, the movable bottom plate 4 is provided with a plurality of holes 42. As a result, the liquid heat medium 6 flows through the holes 42 in addition to flowing in the outer peripheral portion of the movable bottom plate 4, so that the liquid heat medium 6 is applied to the upper surface of the movable bottom plate 4 when pressed (or released). More inflow (or outflow),
In addition to being quick and smooth, the liquid heat medium 6 can be spread evenly on the bottom surface of the simulated dish 2.

The simulated dish 2 is formed in an appearance resembling a hamburger. A thermochromic layer 21 whose color tone is light brown before cooking (that is, at room temperature) and dark brown after cooking (that is, after being cooled by adhering cold water) is provided on the surface thereof.

As shown in FIGS. 2 and 4, by pressing down the simulated dish 2 having a light brown color (the color tone before cooking) with a presser 7 simulating a barb, the simulated dish 2 is heated by liquid heat. By immersing in the medium 6 (cold water), the inundated surface of the simulated dish 2 (that is, the upper surface in sequence from the bottom of the simulated dish 2) can be changed to dark brown (the color tone after cooking). That is, in addition to the operation of pressing the simulated dish 2 with the pressing tool 7,
By changing the color before and after cooking, you can enjoy the realistic sensation as if you were baking simulated dish 2.

After that, as shown in FIGS. 1 and 3, when the pressure on the simulated dish 2 is released, the simulated dish 2 is floated by the buoyancy of the movable bottom plate 4, and again does not come into contact with the liquid heat medium 6. It becomes a state. At this time, the thermochromic layer 21 of the simulated dish 2
Keeps the color tone after cooking. Then, the simulated dish 2 having the color tone after cooking is thermally discolored to the color tone before cooking by means such as heating, or the simulated dish 2 having the color tone after cooking is changed to the color tone before cooking. By exchanging with the simulated food 2 that presents, it is possible to repeatedly enjoy the cooking game.

(Second Embodiment) FIGS. 5 and 6 show a second embodiment of the present invention.

The simulated cooking pot 3 has two handles 3 on opposite sides.
1 is provided, and has an appearance shape imitating a relatively shallow pot. The simulated cooking pot 3 has a liquid storage portion 5 at the bottom thereof.
Is provided with a porous elastic body 51 (that is, sponge) made of synthetic resin, and the movable bottom plate 4 is vertically movable on the upper surface of the porous elastic body 51. Further, the porous elastic body 51 is impregnated with cold water as the liquid heating medium 6.

The movable bottom plate 4 has a hole 42 as in the first embodiment.
Are provided in plural. Thereby, in addition to the liquid heat medium 6 flowing in the outer peripheral portion of the movable bottom plate 4, the hole 4
Since it circulates at 2, the liquid heat medium 6 can be spread evenly over the bottom surface of the simulated dish 2. Further, on the inner wall of the simulated cooking pot 3, as in the case of the first embodiment, a stopper 32 is provided so as to project circumferentially, whereby the movable bottom plate 4 and the porous elastic body 51 are removed from the simulated cooking pot 3. To be prevented.

As shown in FIGS. 5 and 6, as in the case of the first embodiment, by pressing downward the simulated dish 2 (hamburger) having a light brown color with the pressing tool 7 simulating a hook, a porous elasticity is obtained. The body 51 is squeezed to produce the porous elastic body 51.
The liquid heat medium 6 (cold water) impregnated in the above is overflowed to the upper surface of the movable bottom plate 4. As a result, the bottom surface of the simulated dish 2 can be flooded and the color can be changed to dark brown (FIG. 6).

After that, when the pressure on the simulated dish 2 is released, the porous elastic body 51 expands due to the self-restoring force and lifts the simulated dish 2. Thereby, the simulated food 2 is
The liquid heat medium 6 is brought into a non-contact state again.

(Third Embodiment) FIGS. 7 and 8 show a third embodiment of the present invention.

The simulated cooking pot 3 has two handles 3 on opposite sides.
It has an appearance simulating a wok to which 1 is attached. The bottom of the simulated cooking pot 3 is recessed, and the flexible container 52 is placed therein.
(That is, a bellows container made of synthetic resin that is vertically expandable and contractible and has a self-restoring force). The flexible container 52 is filled with cold water as the liquid heat medium 6.

The upper surface of the flexible container 52 is recessed into a concave curved surface, and the movable bottom plate 4 is formed therein. Like the first and second embodiments, the movable bottom plate 4 is provided with a plurality of holes 42, so that when the simulated dish 2 is pressed downward,
The liquid heat medium 6 can overflow onto the upper surface of the movable bottom plate 4. Further, since the movable bottom plate 4 has a concave curved surface shape, when the pressing is released, the liquid heat medium 6 on the upper surface can be returned into the flexible container 52 through the hole 42.

As shown in FIGS. 7 and 8, the flexible container 52 is compressed by pressing down the white simulated dish 2 (gyoza) with the pressing tool 7 simulating a sardine, and the movable bottom plate 4 is moved. The liquid heat medium 6 (cold water) in the flexible container 52 can overflow onto the upper surface. As a result, the simulated dish 2 can be submerged in the liquid heat medium 6 and its surface can be changed to a fox color. (FIG. 8)

Further, since the flexible container 52 has a self-restoring force, its volume increases when the pressing operation of the simulated dish 2 is released, and the liquid heat medium 6 on the upper surface of the movable bottom plate 4 has the hole 42. To be collected into the flexible container 52.

(Fourth Embodiment) FIGS. 9 and 10 show a fourth embodiment.

This is a modification of the second embodiment (FIGS. 5 and 6), in which the porous elastic body 51 has both the function of the liquid storage section 5 and the function of the movable bottom plate 4. In other words, the simulated dish 2 is placed directly on the upper surface of the porous elastic body 51 (sponge) that serves as the liquid storage portion 5, and the function and effect are the same as in the second embodiment.

(Others) This embodiment (first, second, third,
In the fourth embodiment), in a state where the simulated dish 2 is placed on the liquid storage parts 5, 51, 52 (FIGS. 1, 5, 7, and 9),
The upper part of the liquid storage parts 5, 51, 52 is separated from the liquid heat medium 6, and the simulated dish 2 and the liquid heat medium 6 are in a non-contact state. Therefore, when the simulated dish 2 is pressed downward (Fig. 2,
(FIG. 6, FIG. 8, FIG. 10), since the simulated food 2 and the liquid heat medium 6 are first brought into contact with each other to start the color change of the thermochromic layer 21, the cooking game becomes even more realistic.

[0037]

The present invention has the above-mentioned structure,
It is possible to provide a cooking toy capable of realistic cooking play with a simple structure at low cost.

[Brief description of drawings]

FIG. 1 is a vertical sectional view showing a state before cooking according to a first embodiment of the present invention.

FIG. 2 is a vertical sectional view showing a state after cooking according to the first embodiment of the present invention.

FIG. 3 is a perspective view of FIG. 1.

FIG. 4 is a perspective view of FIG. 2;

FIG. 5 is a vertical sectional view showing a state before cooking according to a second embodiment of the present invention.

FIG. 6 is a vertical cross-sectional view showing a state after cooking according to the second embodiment of the present invention.

FIG. 7 is a vertical sectional view showing a state before cooking according to a third embodiment of the present invention.

FIG. 8 is a vertical sectional view showing a state after cooking according to a third embodiment of the present invention.

FIG. 9 is a vertical sectional view showing a state before cooking according to a fourth embodiment of the present invention.

FIG. 10 is a vertical sectional view showing a state after cooking according to a fourth embodiment of the present invention.

[Explanation of symbols]

 1 Cooking Toy 2 Simulated Cooking 21 Thermochromic Layer 3 Simulated Cooking Pan 31 Handle 32 Stopper 4 Movable Bottom Plate 41 Float Material 42 Hole 5 Liquid Storage Section 51 Porous Elastic Body 52 Flexible Container 6 Liquid Heat Medium 7 Presser

Claims (3)

[Claims] 1. A simulated dish (2) having on its surface a thermochromic layer (21) exhibiting a color tone after cooking, and a liquid heat medium (6) for thermally discoloring the simulated dish (2). A cooking toy (1) comprising a simulated cooking pot (3), wherein a variable volume liquid storage section (5, 51, 52) for accommodating the liquid heating medium (6) at the bottom of the simulated cooking pot (3). ) Is provided, the simulated food (2) is placed on the upper surface of the liquid storage part (5, 51, 52), and the simulated food (2) is pressed downward so that the liquid storage part (5, 51, 52) By reducing the volume,
The liquid heat medium (6) in the liquid storage part (5, 51, 52) overflows to the upper surface of the liquid storage part (5, 51, 52) and is brought into contact with the simulated food (2), whereby the simulated food (2) ) The cooking toy (1), characterized in that the thermochromic layer (21) is heat-discolored. 2. A simulated dish (2) having on its surface a thermochromic layer (21) exhibiting a color tone after cooking, and a liquid heat medium (6) for thermally discoloring the simulated dish (2) is housed inside. A cooking toy (1) comprising a simulated cooking pot (3), wherein a liquid storage section (5) for accommodating the liquid heating medium (6) is provided at the bottom of the simulated cooking pot (3). The movable bottom plate (4) that obtains buoyancy from the liquid heat medium (6) is arranged in the part (5), and the simulated dish (2) is placed on the upper surface of the movable bottom plate (4), and the simulated dish (2) is placed. By pressing down to reduce the volume of the liquid storage part (5), the liquid heat medium (6) in the liquid storage part (5) overflows to the upper surface of the movable bottom plate (4) and the simulated dish (2 ) The simulated food (2)
A cooking toy (1), characterized in that the thermochromic layer (21) is heat-discolored. 3. A simulated dish (2) having on its surface a thermochromic layer (21) exhibiting a color tone after cooking, and a liquid heat medium (6) for thermally discoloring the simulated dish (2) is housed inside. A cooking toy (1) comprising a simulated cooking pot (3), wherein a porous elastic body (51) for accommodating the liquid heating medium (6) is arranged at the bottom of the simulated cooking pot (3), By placing the simulated dish (2) on the upper surface of the porous elastic body (51) and pressing the simulated dish (2) downward to squeeze the porous elastic body (51), the porous elastic body The liquid heat transfer medium (6) in (51) overflows onto the upper surface of the porous elastic body (51) and is brought into contact with the simulated dish (2), so that the thermochromic layer (21) of the simulated dish (2) is thermally discolored. A cooking toy (1) characterized by being made possible.