JPS6142504Y2 - - Google Patents

Description

[Detailed explanation of the idea] This invention relates to a pot lid to prevent boiling over.

As for this kind of device, there is an old idea in Utility Model Application Publication No. 5398 published in 1933, in which the central part of a flat lid is formed into a mortar shape, and the inner lid is fitted into the through hole opened in the center. The configuration is disclosed. In order to increase the volume of the mortar-shaped part that should serve as a reservoir to prevent boiling over, Japanese Utility Model Application No. 57-189520 discloses that the lid itself is formed in a concave shape, and as mentioned above,
A configuration is shown in which a through hole opened in the center is fitted with an inner lid. As described above, it is conventionally known to construct a pot lid to prevent boiling over by a lid having a concave portion with a through hole in the center and an inner lid into which the through hole can be fitted. However, there is still room for improvement in that this method can only perform the function of preventing boiling over.

Therefore, the present inventor focused on the following points. For example, when making beef stew using beef shank meat, the conventional method was to simmer it over low heat for three hours or more, but as a result, although the tendon became soft, the meaty part fell apart. in the end
About 40% of the time I ended up tripping my eyes. On the contrary,
If you use the above-mentioned pot lid, it will not cause any problems even with high heat, so you can simmer over high heat. After about 1 hour of simmering, the tendons will be sufficiently soft, the meat will not fall apart, and the meat will be about 20% cooked. It will be done.
Because of this, it would be even more beneficial if the lid of the pot had a mark that would let you know whether the heat is right or not, and also if it had a mark that would let you know the degree of simmering. I thought it must be true. Therefore, the purpose of this invention is to provide a pot lid with such a mark to prevent boiling over.

This idea forms at least one step-like part that gradually becomes lower in a step-like manner from the outer peripheral edge of the lid toward the center, and the concave part with a through hole in the center is the innermost step. The desired purpose is achieved by forming the groove continuously on the free edge of the shaped portion.

This invention will be explained with reference to the embodiment shown in the drawings. Fig. 1 shows an exploded perspective view of the lid 10 and the pot lid of this invention, and Fig. 2 shows a sectional view when in use. However, as you can see from these figures,
This pot lid also has a concave part 4 with a through hole 5 in the center.
There is no difference from the conventional one in that it consists of a lid 1 having a diameter and an inner lid 7 into which the through hole 5 can be fitted. The lid 1 is made of stainless steel, aluminum, or heat-resistant glass, and the inner lid 7 is preferably made of synthetic resin such as transparent polycarbonate.

What is different from the conventional product is that the lid 1 has three step-like parts 3, 3, 3 that are gradually lowered from the outer peripheral edge 2 toward the center, and the innermost step is This is the point where the concave portion 4, which has the through hole 5 in the center described above, is continuous to the free end edge of the shaped portion 3. The stepped portion 3 in this example consists of a downwardly sloping upper surface and vertical side surfaces, but as shown in the sectional view of another embodiment in FIG. 4, it consists of a substantially horizontal upper surface and vertical side surfaces. I don't mind anything at all. In either case, closed concentric lines 6, 6 are placed at the top and bottom of the corners of the stepped portion 3 to serve as landmarks.
will appear multiple times. It goes without saying that the line 6 has an annular shape when the pot 10 is round as shown in the figure, but has a square shape when the pot 10 is square (not shown).

In FIG. 4, several pots 10 of different sizes are shown with dashed lines, but the outer diameter of the vertical side of each stepped portion 3 can be compared with the inner diameter of several types of pots 10 of different sizes on the market. It is advisable to decide accordingly. Moreover, in the case of a small pot 10, the back surface of the concave portion 4 may be placed on top of the pot 10.

As mentioned above, this idea is based on the fact that several lines 6, 6, etc., which should serve as landmarks, appear in the height direction due to the formation of the stepped portion 3, so that the boiling liquid is absorbed together with the water vapor generated by boiling. Depending on which line 6 you set the heat to when the inner lid 7 is pushed up and the air is blown outward, you can adjust the heat to the optimum temperature for the simmered food. In addition, as the simmering progresses and the amount of broth decreases due to evaporation, the level of liquid that blows outward also gradually decreases.
Even if you do not have to remove the lid 1 and inner lid 7 to check the degree of cooking inside, you can tell the degree of cooking by just looking at which line 6 the food has descended to. Furthermore, since the vertical side surfaces of the stepped portion 3 are arranged in a step-like manner, the energy of the broth that pushes up the inner lid 7 and is blown outward collides with the vertical side surface of the stepped portion 3. It is also excellent in that it is consumed and the effect of preventing boiling over is further ensured.

[Brief explanation of the drawing]

1 and 2 are an exploded perspective view and a sectional view showing a first embodiment of this invention, and FIGS. 3 and 4 are a perspective view and a sectional view showing a second embodiment. 1... Lid, 2... Outer periphery, 3... Stepped part,
4...Concave portion, 5...Through hole, 7...Inner lid.

Claims (1)

[Scope of utility model registration request] A lid 1 having a concave portion 4 with a through hole 5 in the center, and an inner lid 7 into which the through hole 5 can be fitted.
A pot lid comprising: a concave portion formed with at least one step-like portion 3 which is gradually lowered stepwise from the outer peripheral edge 2 of the lid 1 toward the center, and a through hole 5 bored in the center; Reference numeral 4 denotes a pot lid for preventing boiling over, characterized in that it is formed continuously on the free edge of the stepped portion 3, which is the innermost part.