WO2006082726A1

WO2006082726A1 - Pot

Info

Publication number: WO2006082726A1
Application number: PCT/JP2006/300965
Authority: WO
Inventors: Yojiro Aizawa
Original assignee: Yojiro Aizawa
Priority date: 2005-02-04
Filing date: 2006-01-23
Publication date: 2006-08-10
Also published as: JP2006212227A

Abstract

[PROBLEMS] To provide a pot enabling cooking with a liquid amount lesser than that required for a conventional pot when a long bar-like unfoldable cooking material such as bar-like pasta are boiled in family and also enabling a reduction in load applied to a hand to a load in a conventional pot when the pot is raised or horizontally moved for all cooking materials. [MEANS FOR SOLVING PROBLEMS] When the unfoldable bar-like cooking material is put in the cylindrical pot, it falls aslant relative to the side surface part of the pot by its own weight and takes an X-shape as viewed from the side. In this case, the minimum required amount of the liquid is remarkably reduced by maximally narrowing the side surface part of the pot that has not seen before and approaching it to the cooking material. Namely, the inner diameter of the pot is gradually narrowed from the lower side to the upper side so that the diameter of the narrowest portion thereof is 60% or less of the diameter of the widest portion positioned on the lower side of the narrowest portion. Also, a torque as the load applied to the hand can be reduced by fitting a handle at the narrowed side surface part of the pot.

Description

Specification

Pot

Technical field

[0001] The present invention relates to a pan used for cooking.

Background art

[0002] Conventionally, in ordinary households, when it is long !, cannot be bent in a rod shape, when cooking pasta burdock, long boned meat, long salmon legs etc. in hot water or fried in oil I had to prepare a big pot. In that case, the only way to do this was to put it in a pot with an inner diameter longer than that of the cooking material, or in a pot that was high enough to immerse the cooking material in hot water or oil. For example, in the case of a long rod-shaped cooking material that cannot be bent, a rod-shaped dried rice cake that is considered to be frequently cooked at home is used as an example. As shown in Fig. 1, there is a cylindrical pan whose side is vertical or nearly vertical. In addition, there is a pot with a shape with a slightly narrowed side as shown in the drawings of “Design Registration No. 0554052” and “Design Registration No. 0771312”. The inner diameter of the narrowest part is below this. Most of the inner diameter of the widest part, which is 90% or less, is thin, and in these highly versatile pans that are often used in ordinary households, the paste may stick out and the whole can not be soaked in hot water. There are many. Therefore, as a pan with high versatility and a speciality from a pan, there is the whole cooking material! /, So that as many parts as possible can be immersed in hot water, for example, the drawing of “Design Registration No. 1196616” There is a pan with a tall shape, as described in. Such shaped pans are generally called “pasta pan”, “pasta pot J”, “pasta pot”, etc., and are widely sold both in Japan and overseas.

[0003] 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” 卜 20—G ”

Non-Patent Document 2: Lagostina (Lagostina, Italy) “Pasta ROBO J Non-Patent Document 3: Fissler (Germany)“ Multi star J

Disclosure of the invention

Problems to be solved by the invention

[0004] Conventionally, in ordinary households, when it is long !, can not be bent in a rod shape, when cooking pasta burdock, long boned meat, long salmon legs etc. in hot water or fried in oil I had to prepare a big pot. In that case, the only way to do this is to put it in a pot with an inner diameter longer than that of the cooking material, or in a pot that is high enough to immerse the cooking material in hot water or oil.

[0005] Taking a stick-shaped dried rice cake pasta, which is considered to be a long, rod-shaped, uncooked cooking material that is frequently cooked at ordinary households as an example, 2 001—128845 ”as described in Fig. 1 The side part that resounds is vertical or close to vertical!ヽ Circle This is a highly versatile pan with a cylindrical shape, with a slightly narrowed side as described in the drawings of “Design Registration No. 0554052” and “Design Registration No. 0771312”. Often boiled! In these highly versatile pots that are often used in general households, pasta may protrude and the whole cannot be soaked in hot water. After the pasta is poured into hot water, the pasta is not soaked in hot water for several minutes. It will be in a state of sticking out. If left as it is, there was a danger that the part that protruded from the pan could be burnt by the flame of the conical mouth and could develop into a fire. Therefore, it was necessary to stay on the spot until the entire paste was soaked in hot water, and to monitor it, and to push pasta into hot water with chopsticks.

[0006] In the case of a stick-shaped dried rice cake pasta of a major Japanese milling company, the time is 7 minutes with a 1.6 mm thick rice paste, but when boiled in a versatile pot, it is soaked in hot water. If it takes 2-3 minutes for the part that has been softened and bent, and the part that overflows in hot water to be soaked in hot water, there will be a difference in the time of the firewood and the hardness of the firewood will not be uniform. However, there is a problem that it becomes impossible to boil the entire cocoon to the optimum hardness called aldente, because the whole cocoon is either overboiled or part of which is not enough. Especially pasta must be eaten as soon as it is finished The hardness changes greatly with the difference of time in a few minutes. Despite the importance of uniform boiled time to eat deliciously, it is highly versatile in ordinary households, and pasta is often boiled in pots that are not soaked in hot water. It was difficult to eat.

[0007] If 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.

[0008] In order to cope with these problems, a wide range of pot power, such as sticky pasta and other long sticky cooking materials that can not be folded, can be immersed in hot water as a whole or as many parts as possible. As pans with speciality, for example, as described in the drawing of “Design Registration No. 1196616”, such pans are widely available on the market. Nonetheless, there are many pans where nosta protrudes from the hot water when stick-like pasta is thrown in. However, when the pasta is completely immersed in hot water, the pan is very heavy this time. It is caused by conflicting situations such as difficult to handle

[0009] In the case of a pan that is completely immersed in hot water when the rod-like pasta is poured into hot water, it is necessary to boil a large amount of water due to its tall shape, and before boiling the hot water There was a problem that I had to wait for a long time. For example, in order to immerse all stick-shaped pasta that is widely spread all over the world in hot water, it is necessary to put a large amount of water of about 5 liters, and to boil this from 20 ° C to 100 ° C It takes about 15 minutes for a gas stove in a general household. Boiled rod-like pasta takes 5 to 5 hours: Most of the time is about L1 minutes, so it takes longer to wait for boiling water than to boil.

[0010] These tall pots inevitably have a large amount of water, so they are very heavy to lift when draining hot water. Women often cook, but both hands When draining with both hands, it is necessary to twist with great force on both wrists. In addition, for example, when a weak woman or elderly person grabbed the handle with the potholder, there was a risk of scalding the hot water by sliding his hand or spilling hot water at the wrong place.

[0011] When a one-handed pan is lifted by grasping the handle, the actual load applied to the hand is not just the gravitational force of the pan when the liquid is put in due to the lever principle. As shown in Fig. 8, the center of gravity of the pan is the point at which the vertically extending line and the fulcrum force that is grabbed by the hand. Calculated by the torque (kg'cm) obtained by multiplying gravity by the distance (R1 + R2) between the fulcrum and the intersection held by hand. Even with a pan of the same weight, the torque applied to the hand increases as the distance between the fulcrum and the intersection (R1 + R2) is longer, and the torque decreases as the distance is shorter. Therefore, even with a pan of the same weight, 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. Nonetheless, currently available 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%. There was a problem that did not have the purpose of intentionally shortening the distance between the fulcrum and the intersection and reducing the torque in the vertical direction, which is a load applied to the hand.

[0012] When moving a heavy pan filled with liquid horizontally to a gas range force sink, etc., wobbling occurs when the pan is started and stopped. The ton's law of motion (F = am) is acting on this, and the pan of mass m is moved with acceleration a, so the force multiplied by mass m and acceleration a F force in Figure 8 It occurs at the center of gravity of the pan. In particular, the wobbling caused by the horizontal movement of the pan is as shown in Fig. 9 when the force F is decomposed into two sides of the parallelogram and the direction of the straight line connecting the fulcrum grabbed by the hand and the intersection point. The component force F1 is applied in the perpendicular direction.

Assuming that the center of gravity of the pan is at the intersection, the horizontal load applied to the hand when the pan is moved horizontally, as shown in Fig. 9, is the component force F1 and the distance between the fulcrum and the intersection ( Torque (FI X (R1 + R2)) multiplied by R1 + R2) is applied. For one-handed pans and two-handed pans, The further the distance between the point and the point of intersection, the greater the force applied to the hand in the horizontal direction, and the more wobbling occurs when the pan is moved horizontally, the more balanced it becomes. In some cases, there was a risk of burns by spilling hot water. Therefore, even if a pan with the same mass m is moved horizontally with the same acceleration a, it will be described in the drawings of “Design Registration No. 05 54052” and “Design Registration No. 0771312” rather than a pan with a vertical side as shown in Fig. 1. As shown in the figure, a horizontal pan with a slightly narrower side and a shorter distance between the fulcrum and the intersection has a lower horizontal torque that can be a burden on the hand. Nonetheless, most of the pans on the market that have a slightly narrower side are the inner diameter force of the narrowest part, and the narrowest part of the inner diameter of the widest part below this is almost 90% at the smallest. There is a problem that does not have the purpose of intentionally shortening the distance between the fulcrum and the intersection, reducing the horizontal torque, which is a load applied to the hand, and reducing the wobbling when carrying it. there were.

[0013] 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.

Means for solving the problem

[0014] There are a lot of cooking ingredients such as long pasta burdock long, boned meat, long leg, salmon leg, etc., among which there are many sticks that are considered to be frequently cooked in ordinary households An explanation will be given using dry pasta as an example. Assuming that the entire cooking material is immersed in liquid and the upper end of the cooking material is at a liquid level, the minimum amount of liquid required is pasta in the case of a conventional cylindrical pan as shown in Fig. 1. If you put them in the corner where the bottom and side of the pan intersect, the pasta will fall on the side of the pan diagonally by its own weight, and if you look at the side force, it will form an X shape, and the minimum liquid volume will be 3D. If it sees, it will become a cylindrical shape. At this time, as shown in Fig. 2, the side of the pan is made thinner than in a conventional pan and brought closer to the cooking material. Will decrease.

[0015] When the side part is made as thin as possible, 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. . In addition, 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 Λ (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.

[0016] As shown in Fig. 10 or Fig. 11, when the point where the center of gravity of the pan extends vertically and the point where the line extending horizontally from the fulcrum grabbed by the hand intersects is the intersection, the handle is attached to the narrowed side of the pan By attaching, the distance between the fulcrum that is grasped by hand and the intersection point is shortened compared to the conventional pan with the side face as shown in Fig. 8 being vertical, nearly vertical, or somewhat narrower.

[0017] The maximum effect of the present invention can be obtained when the side portion is made as thin as possible. However, when actually used, at least putting in and out cooking materials, cleaning the inside of the pan, and the strength of the entire pan, etc. It is desirable to secure the size of the inner diameter without any problems.

[0018] As shown in the drawings of “Design Registration No. 0554052” and “Design Registration No. 0771312”, 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. Therefore, in the pan of the present invention, 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.

[0019] In Examples 1 to 6 shown in Figs. 4 to 7, it is widely used all over the world as a long rod-shaped cooking material that is cooked in a general household, and is considered to have the highest industrial utility value of the present invention. 26cm pasta and the inner diameter of the bottom of a pan that is popular in ordinary households are taken up in the examples. Fig. 1-3, Fig. 8 and Fig. 10: Soaking in liquid The upper part of the cooking material has the same water level as the liquid, and the inner diameter of the bottom of the pan is the same. The side part gradually became thinner, including a conventional pan that was slightly thinner around 90% of the inner diameter of the bottom. We compared and examined 72 patterns of combination pans from the three viewpoints of reducing water volume, reducing boiling time, and reducing vertical torque.

[0020] For example, as in Example 1, 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%. When 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. As for “boiling time”, 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. Even in the “torque” in the vertical direction, which is a load applied to the hand when a one-handed pan is used, 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. In all the examples, when 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.

[0021] When the height of the narrowest part in the shape of Fig. 3 or Fig. 11 is the water level where the upper end of the cooking material, that is, the entire cooking material is immersed in the liquid, As shown in the table and graph of Example 6, 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.

[0022] As in Example 6 in the shape of FIG. 3 or FIG. 11, when the height position of the narrowest part is the water level where the upper end of the cooking material, that is, the entire cooking material is immersed in the liquid, When the inner diameter of the narrowest part is reduced to 60% of the inner diameter of the widest part below it, the effect on the "water volume" and "boiling time" is limited to "torque" The side is 24.4% lower than the vertical pan, about a quarter of the torque. Can be However, the inner diameter force of the narrowest part is 65% thinner than the inner diameter of the widest part, and the volume of water and boiling time are increased by 1.3% compared to the pan with the vertical side. Then, the effect opposite to the object of the present invention is obtained. Therefore, this is considered to be a critical significance, and as a long stick-shaped cooking material that can be bent at home, it is widely used all over the world and the industrial utility value S of the present invention is 26cm. In order to obtain the effects of the present invention by taking into account the size of the inner diameter of the bottom of the pan that is popular in general households and considering most combinations, the inner diameter of the narrowest part is below this The widest part is desirably 60% or less of the inner diameter of the part.

[0023] In the examples, 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 invention's effect

[0024] The pan of the present invention has a substantially narrow side surface, so that it cannot be bent in a long bar shape. When cooking the cooking material with hot water or frying it, 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.

[0025] The pan of the present invention has a substantially narrow side surface so that it cannot be bent. When the cooking material is boiled with hot water or fried with oil, the side is nearly vertical or vertical. Compared to a slightly thinner conventional pan, the amount of liquid is smaller and at the same time the cooking ingredients can be boiled and fried evenly.

[0026] In the pan of the present invention, 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.

[0027] 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.

[0028] 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 When the point where the horizontally extending lines intersect is taken as the point of intersection, 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.

[0029] 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 When the point where the horizontally extending lines intersect is taken as the point of intersection, 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 applied to the hand is greatly reduced, and it is possible to make a one-handed pan.When draining oil with both hands in the two-handed pan, it is necessary to twist with great force on both wrists, Although there is a risk of burns by touching the side of a cylindrical pan that is long in the height direction, it can be drained and drained by tilting with less force using gravity with one hand. It is mitigated and reduces the risk of burns when the arm touches the side of the pan.

[0030] 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.

[0031] 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. This makes it possible to reduce the flicker that occurs when a heavy pan with liquid is moved horizontally, and to quickly carry the liquid in the pan in a well-balanced manner. Also, the risk of burns by spilling hot water is reduced. 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.

BEST MODE FOR CARRYING OUT THE INVENTION

Hereinafter, the best mode for carrying out the present invention will be described based on examples with reference to the drawings.

[0033] 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 power that spreads soba and udon of about 24 cm. The variation varies between 20 cm and 28 cm depending on the manufacturing company. Widely used as a staple food all over the world, 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.

[0034] In Examples 1 to 6 shown in Figs. 4 to 7, the 26cm pasta as the cooking material and the inner diameter of the bottom of the pan that is popular in ordinary households are taken as examples, and Figs. As shown in Fig. 8 and Figs. 10 to 11, the entire cooking material is immersed in a liquid and the top of the cooking material is at a liquid water level. The inner diameter force of the narrowest part of the pan ^s The combination of 72 patterns that gradually narrowed the side of the pan, including the conventional pan, which was slightly thinner than about 90% of the inner diameter of the bottom part below this Three aspects of the pot, reducing water volume, reducing boiling time, reducing hand-held vertical torque Compared and examined.

[0035] When actually used, 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. In the example, 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 mt¾ comb.

[0036] 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. Two patterns of the height of the upper end of the pasta when all the rod-shaped pasta is soaked in water, three patterns of 17cm, 20cm, and 23cm of the size of the pot that the inner diameter of the bottom of the pan is popular in ordinary households 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.

[0037] In the calculation of the volume and torque of water in the example, the roundness of the corner of the bottom of the actual pan and the roundness of the narrowest part of the side are not taken into consideration, and the straight side is configured by looking at the side force. Assuming that the thickness of the pan body and the thickness of the rod-shaped pasta are close to zero, the theoretical calculation was performed. The height of the inner diameter of the widest part below the narrowest part was set to a position close to zero at the bottom of the pan.

[0038] Regarding the horizontal torque applied to the hand that occurs when moving a heavy pan with liquid in the horizontal direction, in the embodiment, the pan is moved horizontally to the sink with the gas range force as well. For example, 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. However, if 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.

[0039] 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.

[0040] 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. In 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

[0041] 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. 1, but the volume of water decreases as the inner diameter D2 is reduced. When the D2 is 60%, 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. If D2 is reduced to 40%, 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. In 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.

[0042] 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. 1, but the volume of water decreases as the inner diameter D2 is reduced. When D2 is 60%, the volume of water is 3286.1 cubic centimeters, and it is 119.1 cubic centimeters, 26.4%, about a quarter of the water, compared to a pot with a vertical side. be able to. When D2 is reduced by 40%, the volume of water is 272.85 cubic cm, and 1736.7 cm, 38.9%, about one-third of the water, compared to a pot with a vertical side. Can be reduced. As for the "boiling time", a boiling time of 12.6 minutes is required for a pan with a vertical side as shown in Fig. 1, but 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. When D2 is reduced to 40%, 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. .

[0043] 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. Fig. 8 and Fig. 10 ~: R1 in L 1 indicates the distance from the inner wall of the pan at the height where the handle is attached to the fulcrum to be grasped by the hand, and the one side pan with the vertical side and the present invention. The one-handed pan was set at the same distance and 8cm was calculated considering the size of the human hand. Fig. 8 and Fig. 10 ~: 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. When you lift a pan with a handle in a one-handed pan, 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. 1000 cubic centimeters of water is approximately lkg. Therefore, the vertical torque exerted on the hand is calculated as `` water volume X (Rl + R2) '' in Fig. 8, and in Fig. 10 and Fig. 11, `` water volume X (Rl + R3) Is calculated. At this time, it was assumed that the center of gravity of the pan was on the center of the inner diameter of the pan. In calculating the torque, the weight of the pan was assumed to be only water, and the weight of the pan body and the weight of the handle were assumed to be negligible. 8 and 10: As shown in Figs. 1 to 3, even if the handle is different from the shape of the handle of L 1, the handle is attached to the narrowed side of the pan as shown in Figs. If the point where the line extending vertically from the center of gravity of the pan and the line extending horizontally from the fulcrum grabbed by the hand intersect is the intersection, the distance between the fulcrum grabbed by the hand and the intersection will be shortened. Therefore, it is possible to reduce the torque, which is the object of the present invention, which is a load applied to the hand.

[0044] 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. When all the rod-shaped pasta is soaked in water, 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. 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 ¾ 1. lkg 'cm can reduce the torque by 42.6 kg • cm, 57.8%, compared to a pan with a vertical side.

[0045] From the comparison results of all the examples, three viewpoints of "volume of water", "boiling time", and "torque" In comparison, the direction of the reduced ratio of “torque” is always greater than the reduced ratio of “volume of water” and “boiling time”. Also, when focusing on the height of the narrowest part of the pan shape, the pan with the shape of “A. The height of the thin part is the middle point of the pan” as shown in Fig. 2 or Fig. 10 The effect of the present invention is higher than a pan having a shape of “B. The height position of the thin portion is the upper end of the cooking material” as shown in FIG. In addition, when the inner diameter of the narrowest part is 60% or less of the inner diameter of the bottom part, the effect of the present invention is enhanced as it is reduced to 50%, 40%, 30%, and 20%.

[0046] When the height position of the narrowest part in the shape of Fig. 3 or Fig. 11 is the water level where the upper end of the cooking material, that is, the entire cooking material is immersed in the liquid, As shown in the table and graph of Example 6, 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.

[0047] As in Example 6 in the shape of FIG. 3 or FIG. 11, when the height of the narrowest part is the water level where the upper end of the cooking material, that is, the entire cooking material is immersed in the liquid, When the inner diameter of the narrowest part is reduced to 60% of the inner diameter of the widest part below it, the effect on the "water volume" and "boiling time" is limited to "torque" Can reduce the torque by 24.4%, about one-quarter of the pan on the side. However, the inner diameter force of the narrowest part is 65% thinner than the inner diameter of the widest part, and the volume of water and boiling time are increased by 1.3% compared to the pan with the vertical side. Then, the effect opposite to the object of the present invention is obtained. Therefore, this is considered to be a critical significance, and as a long stick-shaped cooking material that can be bent at home, it is widely used all over the world and the industrial utility value S of the present invention is 26cm. In order to obtain the effects of the present invention by taking into account the combination of the inner diameter of the bottom of the pan, which is popular in general households, and considering most combinations, 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.

[0048] It should be noted that 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. However, 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.

[0049] In the embodiment, 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.

[0050] 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.

[0051] 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. In addition, if 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.

[0052] As shown in the examples, 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. In general, it is assumed that 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. Referring to this, 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. As shown in Fig. 12, when draining or draining oil, 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. In addition, 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.

[0053] “Utility Model Registration No. 30 99344”, “Utility Model Registration No. 3006469” and “United States Patent 5638 984” with a colander and a function of a colander by opening a hole in the opening of the pan The power of having a two-handed pan as shown in the drawings, etc. In the case of this type of pan, after cooking the cooking material such as pasta, draining hot water and draining the hot water at the same time, when removing the cooking material from the pan, The cooking power such as pasta that has adhered to the inner surface is difficult because the torque that is applied to the hand cannot be reduced by flipping the pan with one hand and using a chopstick or fork with the other hand. However, 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

[0054] "Instrument registration No. 0753829" and "Instrument registration No. 1196616", which are widely sold mainly for pasta, such as pots and pots or colander or Colander that can be used in it There is a two-handed pan as shown in the figure. In the case of a pan that has two handles attached to the bowl as shown in the figure of “Design Registration No. 075382 9” and uses both hands to drain the hot water, boil the cooking material such as Nosta after boiling it. When cutting out the cooking material, the cooking material such as pasta attached to the inner surface of the bowl is reversed with one hand, and the other hand uses a chopstick or fork to remove it. Heels This is difficult because the torque required cannot be reduced. Also, in the case of a pan that hangs a bowl with a semi-circular handle and drains it as shown in figures such as “Design Registration No. 1196616”, it is attached to the bowl when it is lifted. There was a risk of burns, as it was necessary to grab a metal semi-circular handle that was hot. In addition, in order to transfer cooking materials from a raised bowl to a dish, etc., hold a semi-circular handle with one hand, and lift the bottom of the bowl with the other hand and turn it over. Touching the bottom of a metal bowl or the like, the hot water will flow into the semicircular handle, or the bottom of the bowl or side force will drop dripping hot water. The handling was inconvenient. 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. In the case of 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.

Brief Description of Drawings

[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. The vertical sectional view of the pan of the present invention.

[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.11] When the height of the thinnest part of the rod-shaped pasta and the top of the pasta is set to the top of the pasta when all the rod-shaped pasta is immersed in water The vertical sectional view of the one-handed pan of this invention.

[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.

Explanation of symbols

1 Sticky pasta

2 Cylindrical pan body with vertical side

3 Handle

4 Pan body of one embodiment of the present invention

5 Pan body of one embodiment of the present invention

6 Horizontally attached rod-shaped handle

7 Openable colander

8 timer

Claims

The scope of the claims

[1] Pan with the inner diameter of the pan gradually becoming thinner as it goes upward, and the inner diameter force of the narrowest part below 60% of the inner diameter of the widest part below this.

[2] The inner diameter of the pan gradually becomes narrower as it goes upwards, and gradually becomes wider as it goes upwards. The inner diameter force of the narrowest part 60% of the inner diameter of the widest part below this The pot that is below.

[3] The center-of-gravity force of the pan When the point where the line that extends vertically and the line that extends horizontally from the fulcrum that is grabbed by the hand is the intersection, the hand is gripped by attaching a handle to the narrowed side of the pan The pan according to claim 1 or 2, wherein the distance between the fulcrum and the intersection is shortened.