JP5852362B2 - kitchenware - Google Patents

Description

The present invention relates to a cooking container such as a frying pan in which a plurality of through-holes are formed in a bottom plate, and a heat path creation tool for creating a passage (heat path) of smoke, hot air, or flame in a layer of food contained in the cooking container And a cooking utensil composed of a combination of

Conventionally, a frying pan in which a plurality of through holes are formed in a bottom plate is known (see Patent Document 1).
In this conventional frying pan, a large number of through holes are formed in the bottom plate, and the bottom plate is heated to a high temperature by taking in the inside of the frying pan through hot air or flame from a heating device such as a pan or a stove. It is what I did.

In the conventional frying pan described above, a number of through holes are surely formed in the bottom plate, and hot air and flame are taken into the frying pan through the through holes, but the hot air and flame directly touch the food. The area is only within the range of the opening area of the through-hole, and the through-hole is blocked by the contained food, so that hot air and flame cannot be taken in efficiently.

Japanese Patent Publication No. 2003-153811

By the way, charcoal grilling is widely used as a cooking method for yakitori, etc., but this charcoal grilling has a good baking condition with far infrared rays from charcoal fire, and the smell of smoke rising from the charcoal fire adheres to the ingredients. The reason that it can be baked fragrantly seems to be the reason why it is generally preferred.
In particular, the scenting by smoke has the effect of making the dish delicious so that it can be said to be a seasoning, and the present inventor has focused on the scenting by smoke.

For grilled chicken and skewers and grilled grills, not only charcoal grilling, but also electric heating grilling, gas grilling, etc. can be done by direct fire, so the smoke, hot air and flames from the direct fire directly touch the ingredients. be able to.

However, in cooking using a cooking container such as a frying pan, direct cooking is blocked by the cooking container, so that smoke, hot air, and flame cannot be directly touched to the food.
Therefore, as in the above-described prior art frying pan, if a plurality of through-holes are formed in the bottom plate, it becomes possible to take in the direct fire, but simply forming a plurality of through-holes in the bottom plate described above As described above, there is a problem that the area where smoke, hot air, or flame directly touches the food is small, and the through hole is blocked by the food, so that hot air or flame cannot be taken in efficiently.

The basic idea of the present invention is completely different from conventional cooking utensils, and the theme of the present invention is how to incorporate smoke (smoke) into food.
The present invention has been made in order to solve the above-mentioned problems in accordance with such a pursuit theme, and while being cooked using a cooking container such as a frying pan, the heating device such as a grill or a stove is used. Efficiently captures smoke, hot air, and flames from direct fires, and provides cooking utensils that can be cooked deliciously by scenting with smoke by touching the ingredients directly, and quickly and non-sticky by high-temperature cooking It is an issue.

In order to solve the above-mentioned problem, the cooking utensil of the present invention (Claim 1)
The cooking container (1) having a plurality of through holes (13) formed in the bottom plate (11) of the container body (10) and the food (F) accommodated in the container body (10) It consists of a combination with a heat path forming tool (2) that forms a heat path (H) penetrating in the vertical direction, which is a path of flame,
The heat path forming tool (2) has a plurality of pins (20) that can be inserted into and removed from a plurality of through holes (13) formed in the container body (10) on the upper surface of the base (21). And the height of the pin (20) is higher than the height of the food (F) accommodated in the container body (10) in a state of being inserted through the through hole (13). It was set as the structure.

The cooking utensil of the present invention (Claim 2)
A first cooking container (1) having a plurality of through holes (13) formed in the bottom plate (11) of the container body (10) and a plurality of through holes (31) in the bottom plate (31) of the container body (30). 33) can be inserted into and removed from the second cooking vessel (3) formed with the through hole (13) of the first cooking vessel (1) or the through hole (33) of the second cooking vessel (3). A plurality of pins (20) are configured in combination with a heat path forming tool (2) erected on the upper surface of the base (21),
The first cooking container (1) and the second cooking container (3) are formed in a shape in which the upper edges of the peripheral walls (32) and (12) match each other, and (3) and (1) of both cooking containers. In the state where the openings are opposed to each other, the locking means for holding the upper end edges of the peripheral walls (32) and (12) in a matched state is provided.

The cooking utensil of the present invention (Claim 1) is configured by a combination of a cooking container and a heat path forming tool, and is particularly characterized by a configuration including the heat path forming tool.

When using the cooking utensil of the present invention, for example, with the pin inserted through the through hole, the container body of the cooking container is placed on the base of the heat path forming tool, and then the food is placed in the container body. Put in.
Or after putting a foodstuff in a container main body, a container main body is mounted on the base of a heat path formation tool, inserting a pin in a through-hole toward the inside of a container from the container outside.

After the food is contained in the container body in this way, if the cooking container is lifted so as to remove the through hole from the pin, the layer of the food after the pin comes out matches the through hole in the vertical direction. The hole which penetrated remains, and this hole can be formed as a passage (heat path) of smoke, hot air, or flame.

Next, if the container body of the cooking container is placed on a heating device such as a grill or a stove, smoke, hot air, or flame from the heating device passes through the through holes and the heat path and passes through the layer of ingredients. Smoke, hot air, and flame come in direct contact with the ingredients, so you can finish the dishes deliciously with the scent of smoke, and you can finish quickly and non-sticky by high-temperature cooking.

The cooking utensil of the present invention (Claim 2) is configured by a combination of a first cooking container, a second cooking container, and a heat path forming tool, and in particular, the first cooking container and the second cooking container have a peripheral wall. There is a feature in a configuration in which upper end edges are formed in a matching shape, and one of the cooking containers is provided with locking means for holding the upper end edges of the peripheral wall in a matching state.

Thus, one cooking container can be used as a lid | cover by providing a 1st cooking container and a 2nd cooking container, and the upper end of a surrounding wall in the state which made the opening parts of both cooking containers oppose each other It is possible to flip upside down with the edges aligned.
The foodstuff accommodated by this upside down can be heated from both upper and lower sides, and the breadth of cooking can be expanded.
At this time, the matching state of the upper end edges of the peripheral wall can be held by the locking means, and it is possible to prevent the deviation of the matching state.

In addition, if it is turned upside down, the heat path formed in the food layer will collapse, but since both cooking containers have a through hole in the bottom plate of the container body, a heat path is formed in this through hole. If the pin of the tool is inserted, a heat path can be formed again in the food layer, and the function of scenting with smoke or the function of cooking at high temperature is not impaired.

The perspective view which shows the Example of the cooking appliance corresponding to Claim 1 of this invention. Explanatory drawing which shows the outline of an example of the use procedure of the cooking utensil. The perspective view which shows the Example of the cooking appliance corresponding to Claim 2 of this invention. Explanatory drawing which shows the outline of an example of the use procedure of the cooking utensil. Sectional drawing of the example which formed the inclined surface around the through-hole.

The cooking utensil A of Example 1 shown in FIG. 1 is composed of a combination of a cooking container 1 and a heat path forming tool 2.
The cooking container 1 is formed in a frying pan in which the container body 10 includes a bottom plate 11 and a peripheral wall 12, and a handle 19 is attached to the outer surface of the peripheral wall 12, and a heat path forming tool 2 described later on the bottom plate 11 of the container main body 10. A plurality of through holes 13 for inserting and removing the pins 20 are formed.

In this embodiment, the planar shape of the container body 10 is substantially rectangular. However, the shape is not limited to this, and may be a square, polygon, circle, ellipse, or the like, and the size can be determined as appropriate. .
As for the material of the container body 10, a material having necessary heat resistance and impact resistance, such as iron, aluminum, copper, stainless steel, and the like, which has been surface-finished, can be used.
Regarding the through holes 13, in the embodiment, a total of 12 columns in 4 rows and 3 rows form a round hole with a diameter of 10 mm. However, the arrangement, the number, the diameter of the holes, the planar shape of the holes, etc. However, the present invention is not limited to the examples.
Although not shown in the drawings, in addition to the through hole 13 in which the pin 20 of the heat path forming tool 2 is inserted and removed, a simple through hole as in the prior art that does not allow the pin 20 to be inserted and removed is formed in the bottom plate 11. You can also.

In the heat path forming tool 2, a plurality of pins 20 that can be inserted into and removed from a plurality of through holes 13 formed in the container body 10 are erected on the upper surface of a base 21.
In this case, the cross-sectional shape of the pin 20 is formed in a circular shape corresponding to the shape of the through hole 13, and the diameter thereof is formed to be approximately 1 to 2 mm smaller than the diameter of the through hole 13, and the height thereof is the container. It is formed higher than the height of the peripheral wall 12 of the main body 10, and the tip (upper end) is pointed so as to be easily inserted into the through hole 13.

The pedestal 21 is a pedestal for allowing the pins 20 to stand upright, and is a pedestal for placing the container body 10 thereon. The pedestal 21 of the embodiment is made of wood.
The material, size, and shape of the pin 20 and the pedestal 21 and the upright structure of the pin 20 can be determined as appropriate.

Next, an example of a procedure for using the cooking utensil A according to the first embodiment will be described with reference to FIG.
First, as shown in FIG. 2A, the container body 10 of the cooking container 1 is placed on the base 21 of the heat path forming tool 2 with the pin 20 inserted through the through hole 13.
Thereafter, as shown in FIG. 2B, the food material F is put into the container body 10. In this example, chicken skin is laid on the bottom plate 11 of the container body 10, and seasoned rice is laid on top of it.

After accommodating the food F in the container main body 10 in this way, as shown in FIG. 2C, if the cooking container 1 is lifted so as to remove the through hole 13 from the pin 20, the pin 20 is removed. The hole which penetrated in the up-down direction corresponding to the said through-hole 13 remains in the layer of the foodstuff F behind, and this hole can be formed as the heat path H along which smoke, hot air, and a flame pass.

Next, as shown in FIG. 2 (d), the container body 10 is placed on a baking table 9 as a heating device.
At this time, the oil content of the chicken skin accommodated in the container body 10 and the sauce for seasoning are dropped from the through-hole 13, and the oil content and sauce (soy sauce sauce, miso sauce etc.) are baked by the charcoal of the grill 9. A special fragrant fragrance rises as smoke.
And since the smoke, hot air, and flame directly touch the food F when passing through the layer of the food F through the through-hole 13 and the heat path H, it is possible to finish the dish deliciously by scenting with smoke. By cooking, it can be finished quickly and without sticking.

In addition, as described above, when the oil content or sagging of the food material is dripped from the through hole 13, a downward inclined surface 13 a is formed on the upper surface of the bottom plate 11 toward the through hole 13 as shown in FIG. 5. If so, oil and sagging can be effectively collected toward the through-hole 13 and dripped smoothly.

The cooking utensil B of Example 2 shown in FIG. 3 is configured by a combination of the first cooking container 1, the second cooking container 3, and the heat path forming tool 2.
The first cooking container and the heat path forming tool have the same structure as the cooking container and the heat path forming tool of Example 1 described above, and the description is omitted with the same reference numerals.

The second cooking container 3 is formed in the same shape and size as the first cooking container 1, and the upper end edge of the peripheral wall 32 of the container main body 30 and the upper end edge of the peripheral wall 12 of the container main body 10 of the first cooking container 1 are formed. Locking means for holding the upper end edges of the peripheral walls 32, 12 in a matched state with the second cooking vessel 3 facing the openings of the two container bodies 30, 10 facing each other. Is provided.
In the figure, reference numeral 30 denotes a container body of the second cooking container 3, 31 denotes a bottom plate of the second cooking container 3, 33 denotes a through hole of the second cooking container 3, and 39 denotes a handle of the second cooking container 3.

As said latching means, the front end locking member 35a protruded from the upper end of the front end side peripheral wall 32a of the container main body 30 of the second cooking container 3, and the side end lock protruded from the upper ends of both side peripheral walls 32b, 32b. The member 35b, 35b is provided, and the outer surface of the peripheral wall 12 of the container main body 10 is placed at three locations of the tip locking member 35a and the side locking members 35b, 35b with the openings of the container main bodies 30, 10 facing each other. By being received at, the above-mentioned matching state is maintained.
The handle 19 of the first cooking container 1 and the handle 39 of the second cooking container 2 are formed with the locking holes 18 and 38 that coincide with each other when the container bodies 30 and 10 are matched. A locking member 37 is provided which is detachably fitted to the plate 38 and holds the above-described matching state.
Thus, the locking means can be provided on the container body or the handle, or the container body and the handle, and a detachable locking tool can be used as the locking means.
In addition, there is no restriction | limiting in the structure and attachment method of this latching means, What is necessary is just to hold | maintain the upper end edges of the surrounding walls 32 and 12 of both the cooking containers 3 and 1 in a match state.

Next, an example of a procedure for using the cooking utensil B according to the second embodiment will be described with reference to FIG.
First, as shown in FIG. 4 (a), the container body 10 of the first cooking container 1 is placed on the base 21 of the heat path forming tool 2 with the pin 20 inserted through the through hole 13, and then The food material F is put into the container body 10 of the first cooking container 1.

After the food F is accommodated in the container body 10 of the first cooking container 1 in this way, the first cooking container 1 is lifted so as to remove the through hole 13 from the pin 20 as shown in FIG. Then, a hole penetrating in the vertical direction that coincides with the through hole 13 remains in the layer of the food material F after the pin 20 is removed, and this hole can be formed as a heat path H through which smoke, hot air, or flame passes. it can. The procedure so far is the same as the procedure of the first embodiment.

Next, as shown in FIG. 4C, after placing the container main body 10 of the first cooking container 1 on the baking table 9 as a heating appliance, the second cooking container 3 is turned over and the container main body 30 is turned over. Is covered as a lid on the opening of the container body 10 of the first cooking container 1. At this time, the openings of both cooking containers 3 and 1 are opposed to each other so that the upper edges of the peripheral walls 32 and 12 are matched.
Thereby, the space S between the upper and lower container bodies 30 and 10 is filled with smoke, hot air, and flame, and the upper surface of the food F can be scented or heated at high temperature.

Next, both cooking containers 3 and 1 are turned upside down by holding both handles 39 and 19 with the openings of both cooking containers 3 and 1 facing each other and the upper edges of the peripheral walls 32 and 12 being matched. Thus, when the two cooking containers 3 and 1 are turned upside down in this way, the heat path H previously formed in the layer of the food F is broken, but both the cooking containers 3 and 1 have through holes 33 and 13. 4 (d), if the pin 20 of the heat path forming tool 2 is inserted into the through hole 33 of the second cooking vessel 3, the heat path H is again formed in the food F layer. Can be formed, and does not impair the scenting function and high temperature cooking function.

In addition, at the time of this upside down, it can prevent that the cooking state of both the cooking containers 3 and 1 produces a shift | offset | difference by the front-end | tip locking member 35a and the side part locking members 35b and 35b as a locking means.

Then, as shown again in FIG. 4 (e), the food F is heated on the baking table 9 while being turned upside down. The food F can be heated from both the upper and lower sides by this upside down, and the width of cooking is widened. be able to.

Although the example which concerns on the cooking utensil of this invention was demonstrated with drawing, the cooking utensil of this invention is not limited to the said Example.
In particular, the present invention is a combination of a cooking container and a heat path forming tool (Claim 1), or a combination of a first cooking tool, a second cooking tool, and a heat path forming tool (Claim 2). It is an invention.
Therefore, the type of dishes (eg, rice, noodles, vegetable dishes, seafood dishes, etc.), the type of ingredients used (eg, rice, noodles, eel, fish shellfish, seafood, etc.), quantity, seasoning, cooking time, etc. The cooking recipes and cooking methods are various according to the judgment of the user, and this does not limit the configuration that is the gist of the present invention.

In addition, the cooking utensil of the present invention can be used for yakitori restaurants, izakayas, bento restaurants, side dishes stores, other Japanese restaurants, Western restaurants, Chinese restaurants, etc., home use, outdoor use such as barbecue and stalls, etc. In addition, charcoal grills, electric heating stoves, gas stoves, and the like can also be used for heating appliances used for cooking.
In particular, in the bento and beef industry, preservability due to smoke and smoke effects is enhanced, and chemical-saving preservatives can be expected.

Moreover, the cooking utensil of the present invention is one of the features that it can be scented with smoke. In addition to using charcoal fire as a method of scenting, for example, an electric heating plate is used for an electric heating stand that hardly generates smoke. Charcoal fire smoke can be generated by placing charcoal or the like on top of it, and smoke can be generated using smoked chips.

Regarding the cooking procedure, for example, the timing of putting the food into the container body may be after the pin is inserted through the through hole as shown in the first and second embodiments, or before the pin is inserted.
In addition, the timing for covering the second cooking container shown in the second embodiment as a lid, the timing for reversing the top and bottom, and the number of times of reversal can be appropriately determined by the user.

1 Cooking container (first cooking container)
DESCRIPTION OF SYMBOLS 10 Container main body 11 Bottom plate 12 Perimeter wall 13 Through-hole 18 Locking hole (locking means)
2 Heat path forming tool 20 Pin 21 Base 3 Second cooking container 30 Container body 31 Bottom plate 32 Perimeter wall 33 Through hole 35a Tip locking member (locking means)
35b Side locking member (locking means)
37 Locking hole (locking means)
38 Locking tool (locking means)

Claims (2)

The cooking container (1) having a plurality of through holes (13) formed in the bottom plate (11) of the container body (10) and the food (F) accommodated in the container body (10) It consists of a combination with a heat path forming tool (2) that forms a heat path (H) penetrating in the vertical direction, which is a path of flame,
The heat path forming tool (2) has a plurality of pins (20) that can be inserted into and removed from a plurality of through holes (13) formed in the container body (10) on the upper surface of the base (21). And the height of the pin (20) is higher than the height of the food (F) accommodated in the container body (10) in a state of being inserted through the through hole (13). cookware, characterized in that is. A first cooking container (1) having a plurality of through holes (13) formed in the bottom plate (11) of the container body (10) and a plurality of through holes (31) in the bottom plate (31) of the container body (30). 33) can be inserted into and removed from the second cooking vessel (3) formed with the through hole (13) of the first cooking vessel (1) or the through hole (33) of the second cooking vessel (3). A plurality of pins (20) are configured in combination with a heat path forming tool (2) erected on the upper surface of the base (21),
The first cooking container (1) and the second cooking container (3) are formed in a shape in which the upper edges of the peripheral walls (32) and (12) match each other, and (3) and (1) of both cooking containers. A cooking utensil characterized in that a locking means is provided for holding the upper edges of the peripheral walls (32), (12) in a matched state with the openings facing each other.

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