JPH0937960A - Auxiliary tool for grilling eggplant - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide an auxiliary tool for grilling an eggplant, capable of preventing the loss of the unique flavor and taste of a grilled eggplant, evenly baking an eggplant without any irregularity via easy operation, and keeping the good peeling function of an eggplant skin after a roasting process. SOLUTION: A cylindrical eggplant vessel to house an eggplant 2 is fitted with a handle 4, and the side of the eggplant vessel 3 is formed only out of a lengthwise side member 8, thereby forming a lengthwise continuous cavity 5. According to this construction, a baked eggplant can be provided in such a state as having an even roasted condition without any irregularity, free from the loss of the unique flavor and taste thereof, and keeping the good peeling function of an eggplant skin after a roasting process.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a boiled eggplant auxiliary tool used when making a boiled eggplant.

[0002]

2. Description of the Related Art Baked eggplant is a healthy food having a good taste, aroma and texture and a low fat and low calorie in terms of nutrition, and therefore, many people like it. For this reason, it is widely eaten not only in ordinary households but also in inns and small restaurants.

[0003] When making a roasted eggplant, generally, a gas stove is often used. In this case, the eggplant is roasted on a wire net placed on the gas stove, or is widely available in the world. , I often use a so-called fish grill.

On the other hand, a baked eggplant is sometimes made using a gas oven or an electric oven.

[0005]

[Problems to be Solved by the Invention] When an eggplant is baked with a wire net placed on a gas stove, only the contact surface between the eggplant and the wire net is heated, so if the eggplant is not always rotated with chopsticks, etc. It is difficult to bake evenly and evenly. In addition, the aubergine skin of the part in contact with the wire mesh has a wire mesh-shaped burn mark, a brown mark, and when the skin is peeled off, the burn mark,
The peeling work is very troublesome because the epidermis is finely shredded at the burnt portion.

[0006] On the other hand, when making a baked eggplant using a gas oven or an electric oven,
There is a big drawback that the unique flavor and taste do not appear.

[0007] Therefore, the problem to be solved by the present invention is that the flavor and taste peculiar to baked eggplant can be lost and evenly baked evenly with a simple operation, and the peelability of the baked eggplant skin after roasting is completed. It is to provide a good baked eggplant assisting tool.

[0008]

In order to solve the above-mentioned problems, a baking eggplant assisting tool of the present invention has a cylindrical eggplant container for accommodating an eggplant, and a handle for a human hand to hold on an end face thereof. Is provided.

In order to improve the air permeability and heat permeability of the aubergine container, a space may be provided on the side surface of the aubergine container.

In order to improve the peelability of the surface of the roasted aubergine after roasting is complete, voids having a continuous shape in the longitudinal direction of the aubergine container may be arranged on the side surface of the aubergine container.

[0011]

[Function] The eggplant is placed in an eggplant container, and the eggplant container is placed on a heat source such as a gas stove, while observing how the eggplant burns.
By appropriately grasping the handle with a hand and rotating the aubergine container, roasting is performed while rotating the aubergine inside.

If a space is provided on the side surface of the eggplant container,
It can also improve breathability and heat transfer when baking eggplant.

Further, if air gaps having a shape continuous in the longitudinal direction of the eggplant container are arranged on the side surface of the eggplant container, not only the air permeability and heat conductivity are improved, but also the side surface is a longitudinal side member. Therefore, during roasting, the inner eggplant skin does not have a burn mark in the circumferential direction of the eggplant, no brown marks, and when the peeled skin of the baked eggplant is peeled off after roasting, the above burn marks, burn marks The epidermis of the baked eggplant is easy to peel off without tearing the epidermis.

[0014]

Embodiments of the present invention will be described below with reference to the drawings. FIG. 1 is a perspective view showing an embodiment, FIG. 2 is a side view showing a usage state, and FIG. 3 is an explanatory view showing a state of peeling the epidermis of a baked eggplant.

As shown in FIG. 1, a baked eggplant auxiliary tool 1 of this embodiment includes a cylindrical eggplant container 3 for accommodating an eggplant 2,
It is composed of a handle 4 provided on the end surface. Eggplant container 3
By forming the side surface of the eggplant by the side surface member 8 in the longitudinal direction, the voids 5 having a shape extended in the longitudinal direction of the eggplant container 3 are arranged.

When the baking eggplant auxiliary tool 1 is used, as shown in FIG. 2, the eggplant 2 is housed in the eggplant container 3, and the eggplant container 3 is placed on a heat source such as a gas stove 6 and the eggplant 2 is placed. Roast. As the eggplant 2 is roasted while rotating the eggplant 2 by rotating the grip 4 while grasping the burnt condition of the eggplant 2, it is not necessary to turn the eggplant 2 over. With a simple operation, it is possible to finish a uniform baked eggplant without causing uneven baking.

The side surface of the aubergine container 3 is composed of the lateral side members 8 in the longitudinal direction, and the voids 5 having a continuous shape in the longitudinal direction are arranged. As a result, the side surface of the aubergine container 3 except for the end peripheral portion thereof. Since there is no member in the circumferential direction, not only the air permeability and heat permeability are improved, but also during the roasting, the skin of the eggplant 2 has a continuous burn mark in the circumferential direction (circular slice direction) of the eggplant 2,
It doesn't burn. Therefore, after the roasting is completed, as shown in FIG. 3, when the epidermis 10 of the roasted eggplant 9 is peeled off by pulling in the longitudinal direction, the epidermis 10 is continuously cut without being broken by the burn marks and the burn marks. It can be peeled off and the peelability is very good. Also, the unique flavor of grilled eggplant,
The taste is not lost.

4 and 5 show another embodiment. FIG. 4 shows a baking eggplant auxiliary tool 12 in which the eggplant container 11 is made of a mesh material, and FIG. 5 shows a baking eggplant auxiliary tool 15 in which a large number of through holes 14 are provided on the side surface of the eggplant container 13.

Since the boiled eggplant assisting tools 14, 15 have a large number of voids on their side surfaces, they have good air permeability and heat conductivity,
You can finish it into a uniform baked eggplant without uneven baking,
It also has the advantage that even if the eggplant shrinks and becomes small during roasting, it does not fall from the void, but since the eggplant's epidermis has continuous burn marks and charring in the circumferential direction, the epidermis after roasting is complete It has the disadvantages of easy tearing and poor peelability.

[0020]

According to the present invention, the following effects can be obtained. (A) Since the aubergine is put in a cylindrical eggplant container and roasted while rotating, it is possible to finish a baked aubergine without uneven baking by a simple operation.

(B) Since a space is provided on the side surface of the eggplant container, it has excellent air permeability and heat permeability, and does not lose the unique flavor and taste of the baked eggplant.

(C) By arranging the side surface of the eggplant container only by the side members in the longitudinal direction and arranging the voids extending in the longitudinal direction of the eggplant container, the eggplant container is continuous in the circumferential direction of the eggplant during roasting. Since there is no burn mark or browning, the peeling work after the roasting is completed does not tear the skin, and the peelability is extremely good.

[Brief description of drawings]

FIG. 1 is a perspective view showing an embodiment.

FIG. 2 is a side view showing a usage state.

FIG. 3 is an explanatory view showing a state of peeling the epidermis of baked eggplant.

FIG. 4 is a perspective view showing another embodiment.

FIG. 5 is a perspective view showing another embodiment.

[Explanation of symbols]

 1 Boiled eggplant auxiliary tool 2 Eggplant 3 Eggplant container 4 Handle 5 Void 6 Heat source 7 Hand 8 Side member 9 Boiled eggplant 10 Skin 11 Eggplant container 12 Eggplant container 13 Eggplant container 14 Through hole 15 Boiled eggplant auxiliary

Claims (3)

[Claims] 1. A boiled eggplant auxiliary tool in which a handle is provided on an end surface of a cylindrical eggplant container for accommodating an eggplant. 2. The baked eggplant auxiliary tool according to claim 1, wherein a space is provided on a side surface of the eggplant container. 3. The baked eggplant auxiliary tool according to claim 2, wherein the voids are continuous in the longitudinal direction of the side surface of the eggplant container.