Classifications

• • A—HUMAN NECESSITIES
  • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
  • A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
  • A47J27/00—Cooking-vessels

Definitions

• the present invention relates to a pan used for cooking.
• Patent Document 1 JP 2001-128845 A
• Patent Document 2 Design Registration No. 0554052
• Patent Document 3 Design Registration No. 0771312
• Patent Document 4 Design Registration No. 1196616
• Non-patent document 1 Catalog of ITO Aluminum Co., Ltd. “Wonder Chef IH Pasta Pot” ⁇ 20—G ”
• Non-Patent Document 2 Lagostina (Lagostina, Italy) “Pasta ROBO J
• Non-Patent Document 3 Fissler (Germany)“ Multi star J
• the cooking material is a cooking material that does not soften even if it is boiled, such as meat with long bones or long heels, the cooking material will be sandwiched in a highly versatile pan that is often used in ordinary households. In many cases, it is often impossible to leave the whole in hot water, etc., and it is necessary to perform work such as reversing the preparation material many times. Because the time for pickles is different, it is difficult to heat the entire cooking material uniformly.
• the side part as shown in the drawing of “Design Registration No. 0771312” has a slightly narrower shape than the one with a vertical side part as shown in Fig. 1.
• the pot with a shorter distance between the fulcrum and the intersection has less torque in the vertical direction, which is a load on the hand.
• pans with a slightly narrower side are almost the narrowest part of the inner diameter of the narrowest part below this, with the narrowest part around 90%.
• the present invention solves at least one of the above-mentioned problems, mainly by reducing the amount of liquid used when cooking a long rod-shaped unbending cooking material, It is to reduce the vertical torque that is applied, and to reduce the horizontal torque applied to the hand.
• the cross-section of the pan becomes X-shaped, the amount of liquid is minimized, and the volume is a three-dimensional shape with two cones touching each other at the top and bottom. .
• the height of the narrowest part can be brought close to the cooking material at any height. If the upper end of the cooking material, that is, the whole cooking material is in a liquid level immersed in the liquid, the cross section of the pan will be in the shape of the Greek letter ⁇ (lambda), and the liquid at this height will be The volume is minimal and the volume is conical when viewed three-dimensionally. In this way, the amount of liquid is reduced by narrowing the side of the pan and bringing it closer to the cooking material.
• the side of the pan is somewhat narrower as shown in FIG. Natsuta Nabe also exists.
• These pans are mainly used for the purpose of stability when the pan is placed, catching the lid, preventing spilling, preventing dripping during drainage, and aesthetic design.
• the inner diameter of most of the widest part below this is almost 90% at most.
• the purpose of the present invention is to reduce the load applied to the hand and reduce the water by narrowing the side surface of the pan and bringing it closer to the shape of the cooking material.
• the inner diameter force of the narrowest part is smaller than that of the conventional pan, which is about 90% of the inner diameter of the widest part below this.
• the inner diameter is set to a shape that achieves the object of the present invention.
• the inner diameter D1 of the bottom of the pan in Figs. 1-2 or 8 and 10 is set to a common condition of 17 cm, and this is set to 100%.
• the inner diameter D2 of the narrowest part is reduced to 40% of the inner diameter D1 of the widest bottom part below this, the water required until all the rod-like pasta of the pan of the present invention is immersed in water.
• “Volume” can be reduced by 252.5 cm3, 50.4%, or about half the water, compared to a vertical pan as shown in Figure 1.
• the “boiling time” of the pan of the present invention can be reduced by 6.3 minutes, 50.4%, or about half the time of the pan with the vertical side.
• the pan of the present invention is 48.5 kg′cm, 65.8%, approximately 3% more than the pan with the vertical side. 2 minutes of torque can be reduced.
• the inner diameter of the narrowest part is 60% or less of the inner diameter of the bottom part, the water load is reduced and the load applied to the hand is reduced as it is reduced to 50%, 40%, 30%, 20%.
• the effect of the present invention, such as, is increased.
• the inner diameter ratio of a thin part may have the opposite effect from the three viewpoints of ⁇ water volume '', ⁇ boiling time '', and ⁇ torque ''.
• the narrower the inner diameter of the narrow part with respect to the inner diameter the less uniform the effect of reducing water and torque. Therefore, in the conventional pan, when the inner diameter of the narrowest part is around 90% of the inner diameter of the bottom, the opposite effect may be obtained.
• Simply narrowing the side surface is the object of the present invention. There was no effect, and it became clear that it was necessary to make the inner diameter so much thinner that it did not exist in conventional pans.
• the force compared with a 26cm stick-shaped pasta as a cooking material and all immersed in water even if the pan of the present invention is a size that the cooking material protrudes from the water, or Even if the cooking material is so long that it protrudes from the water, the same cooking material has the same length as that of the pan of the present invention, and the pan of the present invention has the same length as the conventional pan that overflows hydraulic power.
• the effects of the present invention such as drastically reducing water and reducing the torque applied to the hand, can be obtained.
• the pan of the present invention has a substantially narrow side surface, so that it cannot be bent in a long bar shape.
• the side portion is nearly vertical or vertical. It can be cooked in a smaller amount of liquid, compared to a traditional pan that is slightly thinner.
• the pan of the present invention has a substantially narrow side surface so that it cannot be bent.
• the side is nearly vertical or vertical.
• the amount of liquid is smaller and at the same time the cooking ingredients can be boiled and fried evenly.
• the amount of liquid can be greatly reduced by making the side portion of the pan significantly thinner, compared to a conventional pan in which the side portion is vertical, near-vertical, or somewhat narrower. Therefore, it is possible to shorten the time to boil hot water and raise the temperature of the oil, and to increase the efficiency of cooking work.
• the pan of the present invention can greatly reduce the amount of liquid by making the side portion of the pan significantly thinner, compared to a conventional pan whose side portion is vertical, near-vertical, or somewhat narrower. So water bill This is economical because it saves gas, electricity, and electricity during heating.
• the pan of the present invention can be reduced in weight by greatly reducing the side of the pan, and the center-of-gravity force of the pan and the fulcrum force grabbed by hand
• the distance between the fulcrum grabbed by the hand and the point of intersection can be shortened by attaching a handle to the narrowed side of the pan.
• the torque can also be reduced. Therefore, the load on the hand is greatly reduced, and when draining hot water or draining oil compared to conventional pans whose side parts are vertical, close to vertical or somewhat narrower, they are less powerful women and older people. It will be easier for a person to lift, reducing the risk of burns from slipping and dropping or spilling liquids in the wrong place.
• the pan of the present invention can be reduced in weight by greatly reducing the side of the pan, and the center-of-gravity force of the pan and the fulcrum force grabbed by hand
• the distance between the fulcrum grabbed by the hand and the point of intersection can be shortened by attaching a handle to the narrowed side of the pan.
• the torque can also be reduced.
• the one-handed pan of the present invention attaches a handle to the narrowed portion of the side of the pan when the point at which the line extending vertically from the fulcrum grabbed by the hand intersects the point of gravity of the center of gravity of the pan This reduces the distance between the fulcrum and the intersection that are grabbed by hand, so that even if you have a pan with the same weight, the side is vertical or near vertical or slightly narrower than the conventional pan. It is possible to reduce the torque in the vertical direction, which is a heavy load.
• the cooking material is not limited to a long V crab-shaped foldable cooking material, and any cooking material can be cooked to reduce the torque in the vertical direction.
• the one-handed pan or the two-handed pan of the present invention is a portion in which the side portion of the pan is made narrower when the point at which the line extending vertically from the fulcrum grabbed by the hand intersects the point of gravity of the center of gravity of the pan Tori Since the distance between the fulcrum grabbed by the hand and the intersection is shortened by attaching one hand, even if the pan with the same weight is moved horizontally, the side part is vertical or close to vertical or slightly thinner Compared with the pan, it is possible to reduce the torque in the horizontal direction, which is a heavy load on the hand.
• the cooking materials are not limited to cooking materials that cannot be bent in the form of long bars, but any cooking materials can be cooked, and the effect of reducing the torque in the horizontal direction can be obtained.
• the cooking material taken up in the examples was a rod-shaped pomace that had a certain length that was not an irregular length, such as burdock or long boned meat, and was frequently cooked in ordinary households.
• the variation varies between 20 cm and 28 cm depending on the manufacturing company.
• stick-shaped pasta is softer and stronger than buckwheat and udon, and evenly cooks ingredients that often boil out of hot water. It is widely used all over the world because it has many problems when cooking long cooking ingredients in ordinary households such as being hard to boil and considering that there are various cooking ingredients that are longer than stick-shaped pasta.
• the 26cm bar-shaped pasta which occupies most of the world market share and is considered to have the highest industrial utility value of the present invention, was taken up as a cooking material in the examples.
• the height position of the narrowest part that does not have to be the combination given in the embodiment is such that the shape of the side surface of the pan is close to that of a long stick-shaped cooking material. Can be located anywhere in the pan height direction.
• the height of the narrowest part is roughly divided into two types: the middle point in the height direction of the pan, and the upper end of the pasta when all the 26cm sticks are immersed in water. It was.
• the height of the pan of the present invention is the same as the water level where all the water is immersed in the water, so water will spill out due to boiling, so several c mt3 ⁇ 4 comb.
• Pans with a narrow side surface of 72 patterns in total of Examples 1 to 6 shown in Figs. 4 to 7 have a height position of the thinnest part, the midpoint of the height of the pan, and a length of 26 cm.
• the inner diameter of the narrowest part is 95%, 90%, 85%, 80%, 75%, 70%, 65%, 60%, 50%, 40%, 30%, 20% of the inner diameter of the bottom. These are 12 patterns.
• the pan is moved horizontally to the sink with the gas range force as well.
• the calculation of the theoretical value is not performed due to the fact that the average value cannot be obtained because there is a large range of acceleration depending on the person.
• the acceleration is set to a certain value, it is calculated with the same weight as the vertical “torque” in the embodiment and the distance between the same fulcrum and the intersection, so the “torque” torque in the vertical direction
• the result of the ratio can be used as a guide.
• the amount of heat required to raise the temperature of 1 gram of pure water by 1 ° C at 1 atmosphere is 1 calorie. 400 kilocalories are required to boil 5 liters of water from 20 ° C to 100 ° C.
• the maximum thermal power of gas outlets in general households is approximately 4000 kilocalories and Z hours. When boiling at the gas outlet, the calculation is 6 minutes. However, since the heat efficiency of the gas con- tainer is approximately 40%, it takes about 15 minutes for a general household gas con- tainer to boil 5 liters of water from 20 ° C to 100 ° C. One liter is approximately 1000 cubic centimeters. In this example, the power that water boils is 100 ° C. In actual cooking, it is assumed that you don't wait for 100 ° C until you put the dry rice cake, and from 20 ° C to 95 ° C. Was calculated as the boiling time when a gas stove was used.
• Examples 1 to 3 of “A. The height position of the narrow part is the midpoint of the pan” shown in FIGS. 4 and 5 show the height position of the thin part as shown in FIGS. , Set to the midpoint of the pan height direction.
• Examples 4 to 6 of “B. The height position of the narrow portion is the upper end of the cooking material” shown in FIGS. 6 and 7, the height position of the thin portion is 26 cm as shown in FIGS. It was set at the upper end of the pasta when all the pasta-shaped pasta were soaked in water.
• the pans having the vertical side portions as shown in FIGS. 1 and 8 to be compared are shown by assuming that the “inner diameter ratio of the narrow portion” in Examples 1 to 6 is 100%.
• Figure 1 and Figure 8 and Figure 3 and Figure 11 pans require a volume of water that is independent of the pot height Forces for Figure 2 and Figure 10 pans Since the midpoint of the thinnest part is determined by the height and the volume is also determined, the height of the pan in the shape of Fig. 2 and Fig. 10 is due to boiling from the upper end of the pasta when all the pasta is immersed in water. The height was set a few centimeters high so that water would not spill. Therefore, in Example 1, “A. The height of the narrow part is the midpoint of the pan”, the pan height is 24 cm, in Example 2, the pan height is 22 cm, and in Example 3, the pan height is 20 cm. Increased.
• Example 1 will be explained with “A.
• the height position of the narrow portion is the midpoint of the pan” in the shape of FIG. 2.
• the “inner diameter ratio of the narrow portion” is the value at the bottom of the pan of FIGS.
• the inner diameter D1 is set to 17cm, and this is taken as 100% .
• the inner diameter D2 of the narrow part in Fig. 2 is 95%, 90%, 85%, 80%, 75%, 70%, 65%, 60 of the inner diameter D1 of the bottom. %, 50%, 40%, 30%, 20% and 12 ⁇ Itoda on the turn.
• the volume of water required to immerse all the rod-shaped pasta in water is 4465.2 cubic cm in a pan with a vertical side as shown in Fig.
• the volume of water decreases as the inner diameter D2 is reduced.
• the "water volume” is 2851.9 cm3, which is 1613.4 cm3, 36.1%, about one third of the water, compared to a pot with a vertical side. Can be reduced.
• the “volume of water” is 22122.7 cubic cm, and it is 22252. 5 cubic cm, 50.4%, about half the amount of water, compared to a pot whose vertical side is vertical.
• the cross-sectional view as shown in Fig. 2 the cross-sectional area of the part that decreases by narrowing the side part appears to be small. The volume of water rotates 360 degrees in this cross-sectional view, so the volume of reduced water is large.
• the boiling time is also the same as that shown in Fig. 1 in the case of a pan with a vertical side.
• the boiling time decreases as the inner diameter D2 of the narrow part is reduced, and when D2 is 60%, “Boiling time” is 8.0 minutes and can be reduced by 4.5 minutes, 36.1%, or about one-third of the time of a pan with vertical sides. If D2 is reduced to 40%, the "boiling time” is 6.2 minutes, which is about 6.3 minutes or 50.4% less than a side-viewing pan.
• Example 4 will be described with the shape of Fig. 3 as "B. Narrow, the height position of the portion is the upper end of the cooking material".
• the “inner diameter ratio of the thin portion” is the pan of Figs. 1 and 3
• the inner diameter D1 of the bottom of the bottom is set to 17cm, and this is taken as 100% .
• the inner diameter D2 of the narrow part in Fig. 3 is 95%, 90%, 85%, 80%, 75%, 70%, 65 of the inner diameter D1 of the bottom. %, 60%, 50%, 40%, 30%, 20% and 12 turns.
• the “volume of water” required until all the rod-shaped pasta is soaked in water is 44465.2 cubic cm in a pan with a vertical side as shown in Fig.
• the boiling time decreases as the inner diameter D2 of the narrow part is reduced, and when D2 is 60%
• the “boiling time” is 9.2 minutes and can save 3.3 minutes, 26.4%, or about a quarter of the time compared to a pan with a vertical side.
• the “boiling time” is 7.7 minutes, which can be reduced by 4.9 minutes, 38.9%, or about one-third of the time when the pan is vertical. .
• FIG. 8 and FIGS. 10 to 11 change only the shape of the handle to make it easier to understand the torque in the vertical direction, which is the load on the hand, while keeping the shape of the pan body of FIGS. It is a thing.
• R2 and R3 in L 1 have a line where the center-of-gravity force of the pan also extends vertically, and a handle is attached!
• the inner wall force of the pan at the height position is extended horizontally. The distance to the intersection with the line is shown.
• the load applied to the hand is based on the lever principle, and the center of gravity of the pan is the point where the line extending vertically and the line extending horizontally from the supporting point grabbed by the hand intersect
• the load on the hand is calculated as the torque (kg ⁇ cm) obtained by multiplying the gravity of the pan when the liquid is put by the distance between the fulcrum grabbed by the hand and the intersection.
• Example 4 will be described with reference to “B.
• the height position of the thin bowl portion is the upper end of the cooking material” in the shape of FIG. 11.
• the “inner diameter ratio of the thin portion” is the bottom portion of the pan of FIGS.
• the inner diameter D1 is set to 17cm, and this is taken as 100% .
• the inner diameter D2 of the narrow part in Fig. 11 is 95%, 90%, 85%, 80%, 75%, 70%, 65% of the inner diameter D1 of the bottom. 60%, 50%, 40%, 30%, 20% and 12 patterns.
• the vertical “torque” that is applied to the hand is 73.7 kg 'cm in a vertical pan as shown in Fig. 8, but the inner diameter D2 is reduced.
• the torque As the torque decreases, the torque is 43. Okg-cm at D2 of 60%, and 30.6 kg'cm, 41.6% of the torque can be reduced from the pan with the vertical side. If D 2 is reduced to 40%, the “torque” force 3 ⁇ 4 1. lkg 'cm can reduce the torque by 42.6 kg • cm, 57.8%, compared to a pan with a vertical side.
• the inner diameter ratio of a thin part may have the opposite effect from the three viewpoints of ⁇ water volume '', ⁇ boiling time '', and ⁇ torque ''.
• the narrower the inner diameter of the narrow part with respect to the inner diameter the less uniform the effect of reducing water and torque. Therefore, in the conventional pan, when the inner diameter of the narrowest part is around 90% of the inner diameter of the bottom, the opposite effect may be obtained.
• Simply narrowing the side surface is the object of the present invention. There was no effect, and it became clear that it was necessary to make the inner diameter so much thinner that it did not exist in conventional pans.
• the industrial utility value S of the present invention is 26cm.
• the inner diameter of the narrowest part is lower than this.
• the widest part is preferably 60% or less of the inner diameter of the part.
• the amount of liquid that the entire cooking material can be immersed in water is the force that makes the inner diameter of the bottom of the pan slightly thicker than the thickness of the cooking material and makes the height of the pan higher than the length of the cooking material. If the inner diameter of the bottom of the pan is made larger than the length of the cooking material and the water level is the same as the thickness of the cooking material, the amount will be almost unnecessary.
• the present invention considers a material that can be easily cooked in a general household and a size of the inner diameter of the bottom of a pan that is easily used in a general household. By taking it, water is reduced and the load on the hand is reduced.
• the pan of the present invention assumes various cooking materials such as short ones and long ones, and does not prescribe the inner diameter of the bottom of the pan or the length of the cooking materials.
• the force compared with a 26cm stick-shaped pasta taken as a cooking material and all immersed in water even if the pan of the present invention is a size that the cooking material protrudes from the water, or Even if the cooking material is so long that it protrudes from the water, the same cooking material has the same length as that of the pan of the present invention, and the pan of the present invention has the same length as the conventional pan that overflows hydraulic power.
• the effects of the present invention such as drastically reducing water and reducing the torque applied to the hand, can be obtained.
• the height of the inner diameter of the widest part below the narrowest part is “Design Registration No. 0554052” or “Design Registration No. 0771 312” for the purpose of manufacturing ease and aesthetics of the design. As in the drawings described in the above, the position may not be close to zero.
• the cross-sectional shape of the pan of the present invention cut along a horizontal plane is not limited to a circle, but may be a polygon or an ellipse.
• the effect of the present invention can be obtained, and may be a polygon or an ellipse.
• the cross-sectional shape of the pan of the present invention cut by a vertical plane is not composed entirely of straight lines, the objective force such as the aesthetics of the design may be slightly curved if the effects of the present invention can be obtained. Or it may consist of curves.
• the inner diameter force of the narrowest part is less than 90% of the inner diameter of the widest part below this, and about 4 liters of liquid is required even for a conventional pan of about 90% become.
• a person can lift the main body with one hand as an example of the weight that can be lifted with one hand. 1. Beverages of 5 to 2 liter plastic bottles are widely used.
• the pan of the present invention as shown in the examples, The liquid can be reduced to around 2 liters, and unlike a plastic bottle, it is easy to grip and attaches a handle, so it is possible to perform cooking with a one-handed pan, which was difficult with conventional pans.
• an openable or detachable colander is attached to the opening to realize a pan that can drain hot water simultaneously with draining or draining oil. Furthermore, by attaching a timer to the handle etc., the cooking ingredients can be boiled and fried in an accurate time. In particular, if the cooking material is a rod-shaped pasta with a short time for maintaining the optimum hardness, the entire pasta can be soaked in hot water despite the small amount of water.
• the combination of the pan, the colander and the timer of the present invention can provide a pan for V and pasta that has not existed so far.
• the pan of the present invention can be made into a one-handed pan due to the effect of reducing the torque applied to the hand by narrowing the side portion, so in the case of the one-handed pan of the present invention as shown in FIG. If you hold the pan with one hand and take it out with a chopstick or fork with the other hand, the cooking process will be easier and safer. Can be
• the pan of the present invention can be cooked with a one-handed pan due to the fact that the side portion can be made lighter by reducing the water and reducing the torque applied to the hand.
• the one-handed pan of the present invention take pasta and other cooking materials attached to the inner surface of the pan with one hand and use a chopstick or fork with the other hand! This makes it easier to work and makes cooking work safer and faster.
• FIG. 1 A vertical cross-sectional view of a cylindrical pan with a vertical side surface, with a rod-shaped pasta and water up to its upper end.
• FIG.2 Vertical cross-section of the pan of the present invention when the height of the narrowest part of the rod-shaped pasta and the top end of the pan is set at the midpoint of the pan height Figure.
• FIG.3 The height of the thinnest part of the rod-shaped pasta and the top of the pasta when water is filled up to the top end of the pasta when the rod-shaped pasta is all immersed in water.
• FIG. 4 A table comparing a cylindrical pan with a vertical side surface and the pan of the present invention when the height of the narrowest part is the midpoint of the pan height direction.
• FIG. 5 A graph comparing a cylindrical pan with a vertical side surface and a pan of the present invention in which the height of the narrowest part is the midpoint in the height direction of the pan.
• FIG. 6 Comparison of the cylindrical pan with the vertical side and the pan of the present invention in which the thinnest part of the bar-shaped pasta is the top of the pasta when all of the pasta is immersed in water Table.
• FIG.7 A cylindrical pan with a vertical side and a bar shaped pasta at the narrowest part. Daraf comparing the pan of the present invention when it is the upper end of pasta when it is all immersed in water.
• FIG. 8 A vertical cross-sectional view of a cylindrical one-handed pan with a vertical side surface, with a rod-shaped pasta and water up to its upper end.
• FIG. 9 A plan view of a cylindrical one-handed pan with a vertical side, assuming that the center of gravity is at the intersection, the force F generated at the intersection when moving horizontally, and this parallelogram A diagram of component force F1 and component force F2 that are component-decomposed on the two sides of
• FIG. 10 The vertical position of the one-handed pan of the present invention when the height position of the thinnest portion of the rod-shaped pasta and the top end of the pan is set at the midpoint of the pan height direction. Sectional drawing.
• FIG. 12 A perspective overview of a colander that can be opened and closed at the top opening of the pan of the present invention and a timer attached to the handle.

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• 2005
  • 2005-02-04 JP JP2005028387A patent/JP2006212227A/ja active Pending
• 2006
  • 2006-01-23 WO PCT/JP2006/300965 patent/WO2006082726A1/ja not_active Ceased

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