JP5906211B2 - Cooking container - Google Patents

Description

  The present invention relates to a cooking container that can be housed in a heating chamber heated by a heating source and used for cooking food.

  Conventionally, grills provided in gas stoves and the like are mainly used for grilling fish and meat by installing a grill, but cooking and steaming cooking is also possible by storing a cooking container containing ingredients in a heating cabinet. Used (Patent Document 1, Patent Document 2, etc.).

JP 2010-42075 A JP 2008-104545 A

By the way, when fish or meat is placed on a grill net in a grill and cooked, the inside of the heating chamber becomes dirty with the oil of the food, the food smell remains, and the subsequent cleaning is troublesome. Therefore, it is desired that food such as fish and meat can be baked using a cooking container in the grill.
However, if you try to cook food such as fish and meat using a cooking container with a lid, the bottom side of the food will touch the bottom of the cooking container, but the top side will be in contact with the cooking container. In addition, it was difficult to burn because it was covered with a lid and shielded from hot air, and therefore, the upper surface of the food was also colored and was difficult to baked. In addition, since the space in the cooking container is almost sealed, the ingredients are likely to be steamed, and therefore it is difficult to bake the ingredients fragrantly.

  In view of the above circumstances, an object of the present invention is to provide a cooking container capable of successfully baking ingredients even when cooking is performed in a heating cabinet using a cooking container with a lid. .

The cooking container according to the present invention is
It has a container body that is opened upward to contain ingredients, and a lid that closes the container body, and is housed in a heating chamber heated by a heating source so that it can be freely inserted and removed from the front opening, and can be used for cooking cooking ingredients. A cooking container,
The container body is heated from the left and right sides by lower heating sources provided on both sides orthogonal to the front opening direction in the heating chamber,
In the closed state of the lid and the container main body, a hot air intake part that takes in hot air from the lower heating source into the container main body is formed,
The lid is provided with an escape hole for discharging hot air that heats the ingredients in the container body to the outside of the container body ,
The hot air intake part is formed by a gap between the upper edge of the container body and the lid,
The upper part of the container body is provided with a handle for the body that protrudes from the outer periphery to the left and right,
Each of the main body handles is provided with a hot air passage hole through which the hot air of the lower heating source rising from below is passed, and a ridge portion standing on the upper surface outer peripheral portion of the main body handle,
The lid body is provided with a flange portion that protrudes from the outer periphery so as to guide the hot air of the lower heating source passing through the hot air passage hole of the main body handle to the hot air intake portion .
From the above configuration, high-temperature hot air from the lower heating source is taken into the cooking container from the hot-air taking-in unit, so that the upper surface side of the food in the cooking container is heated to high temperature by the hot air taken into the cooking container. It is baked. The hot air that heats the food in the container body is discharged out of the container body through the escape hole of the lid, and at this time, steam and smoke generated from the heated food are also heated along with the hot air. It is discharged out of the container body from the escape hole. Therefore, it is difficult for the foodstuff to be steamed and baked fragrantly.

That is , when hot air from the lower heating source provided on the left and right sides rises along the outer periphery of the container body, it rises through the hot air passage hole of the container main body handle, It is received and guided to the hot air intake section between the upper end edge of the container body and the lid, and is taken into the container body. Under the present circumstances, it can suppress that hot air escapes outside by the protrusion part standingly arranged by the upper surface outer peripheral part of the handle for main bodies. Therefore, the hot air of the lower heating source can be smoothly and reliably taken into the container body, and the baking of the upper surface side of the food in the cooking container can be performed reliably.
In addition, the lid body may be configured such that a cylindrical lid handle is provided at the center, and the relief hole is formed continuously with the cylindrical shape of the lid handle. In this case, the escape hole of the lid is formed continuously with the cylindrical shape of the lid handle provided at the center of the lid, so that the hot air from the lower heating source is taken into the container body by the draft effect. Promoted. Accordingly, in the cooking container, hot air flows from the outer peripheral side toward the central portion and spreads throughout, so that the baking of the upper surface side of the food in the cooking container can be performed reliably.

The cooking container according to the present invention is
It has a container body that is opened upward to contain ingredients, and a lid that closes the container body, and is housed in a heating chamber heated by a heating source so that it can be freely inserted and removed from the front opening, and can be used for cooking cooking ingredients. A cooking container,
The container body is heated from the left and right sides by lower heating sources provided on both sides orthogonal to the front opening direction in the heating chamber,
In the closed state of the lid and the container main body, a hot air intake part that takes in hot air from the lower heating source into the container main body is formed,
The lid is provided with an escape hole for discharging hot air that heats the ingredients in the container body to the outside of the container body,
The lid body is heated by an upper heating source provided in the upper part of the heating chamber, and the heat of the upper heating source is directly introduced into the container body through a plurality of escape holes provided in addition to the central part. and a convex portion that bulges inwardly you configured to emit radiant heat by heating the upper heat source in the container body.
As a result, the upper surface side of the foodstuff in the cooking container is further baked by the heat of the upper heating source that passes through the escape hole of the lid body and the radiant heat from the convex portion of the lid body, so the baking performance of the upper surface side of the foodstuff Can be further improved.

  As described above, according to the present invention, even when baking is performed in a heating chamber using a heating cooking container with a lid, not only the lower surface side but also the upper surface side of the food is baked and baked fragrantly. it can.

It is a perspective view which shows the grill apparatus with which a gas stove is equipped. It is sectional drawing of the cooking-by-heating container by Embodiment 1, The figure (a) is sectional drawing which shows the state accommodated in the heating chamber of a grill apparatus, The figure (b) is description of code | symbol of a cooking cooking container at each part. FIG. It is a top view which shows the container main body in the heat cooking container of Embodiment 1. It is a top view which shows the back surface side of the cover body in the heating cooking container of Embodiment 1. FIG. It is sectional drawing of the cooking-by-heating container by Embodiment 2, The figure (a) is sectional drawing which shows the state accommodated in the heating chamber of a grill apparatus, The figure (b) is description of code | symbol of a cooking cooking container at each part. FIG. It is a top view which shows the container main body in the heat cooking container of Embodiment 2. It is a top view which shows the back surface side of the cover body in the heating cooking container of Embodiment 2.

Embodiments of the present invention will be described below with reference to the accompanying drawings.
(Embodiment 1)
Referring to FIGS. 1 and 2, a cooking container 3 according to Embodiment 1 is used for cooking food F by being housed in a grill device 2 of a built-in type gas stove 1, for example, a food F such as fish or meat. It is suitable for cooking. The grill device 2 includes a rectangular box-shaped heating chamber 20 that is long in the front-rear direction, and a grill door 21 that allows the front opening 200 of the heating chamber 20 to be opened and closed. The heating chamber 20 includes an upper fire burner (upper heating source) 24 disposed in the vicinity of the internal ceiling, and left and right lower fire burners (lower heating source) disposed along the front-rear direction at the lower portions of the left and right side surfaces. 25. A tray receiver 210 is connected to the rear surface of the grill door 21, and a dish-shaped tray 22 and a fixed frame 23 made of a metal wire are set on the tray receiver 210. When the grill door 21 is placed on the fixed frame 23 in a state where the grill door 21 is pulled out, and the grill door 21 is pushed in and closed, the cooking container 3 is accommodated in a predetermined position in the heating chamber 20.

The cooking container 3 is made of metal such as aluminum or iron, earthenware, ceramics, and the like, and includes a container body 4 that is opened upward to put the food F, and a lid body 5 that closes the container body 4.
Referring also to FIG. 3, the container body 4 is formed in a box shape that is open upward and includes a substantially rectangular bottom 41 and a peripheral wall 42 that rises so as to surround four sides of the bottom 41. A plurality of ribs 43 extending toward the short side are formed on the inner surface of the bottom 41 so as to protrude at equal intervals in the long side direction at the same height. Further, the bottom portion 41 is formed in a slope shape gradually lowered from the central portion toward the outer peripheral portion, and the outer peripheral portion serves as an oil reservoir portion 44 for the food F. Of the oil reservoirs 44, the oil reservoirs 44 on the left and right long sides are formed so that the intermediate position is high and gradually descends toward the front and rear ends, and the oil reservoirs 44 on the front and rear short sides are on the left and right sides. It is formed so as to be positioned lower than the oil reservoir 44 on the long side. As a result, oil, moisture, etc. from the food FF placed on the ribs 43 and cooked by cooking are dripped between the ribs 43 and flow down to the left and right oil reservoirs 44 and flow down toward the front and rear at a lower position. Then, the oil is collected in the front and rear oil reservoirs 44. Therefore, the food F placed on the bottom 41 of the container body 4 is not immersed in the oil from the food F and does not deteriorate the taste.

  On the left and right peripheral walls 42 of the container main body 4, there are formed main body handles 45 that project in an arc from the outer periphery of the upper end. Each main body handle 45 is provided with a hot air passage hole 46 extending in the front-rear direction and widely opened in the extending direction of the main body handle 45 so that the hot air of the lower fire burner rising from below passes through upward. Further, on the outer peripheral portion of the upper surface of each main body handle 45, a ridge 47 extending upward is provided over substantially the entire length of the outer peripheral portion. The protrusion 47 reinforces the strength of the main body handle 45 and suppresses the escape of hot air from the lower fire burner 25 that has passed through the hot air passage hole 46 from below.

  Referring also to FIG. 4, the lid body 5 is formed in a substantially rectangular shape and an umbrella shape, and has a size covering the upper open portion of the container body 4. A cradle 51 is provided on the back surface of the lid 5 so as to protrude downward. In the first embodiment, the cradle 51 is formed at six locations on the back surface of the lid body 5, that is, the four corner portions and the left and right long side center portions. The cradle 51 includes a placement part 52 placed on the upper edge of the container body 4 and an engagement protrusion 53 that faces the container body 4 inside the placement part 52. The outer diameter of the engaging projection piece 53 is set to be slightly smaller than the inner diameter of the opening of the container body 4. When the lid body 5 is closed to the container body 4, the lid body 5 and the container body 4 are engaged with each other by the receiving bases 51, and the upper end edge of the container body 4 and the lid body 5 are engaged with each other. A gap for taking in hot air (hot air taking-in part) G for taking hot air from the lower flame burner into the container body 4 is formed between them. A gap G for taking in hot air is formed between adjacent cradles 51. In the first embodiment, two locations are formed on the left and right long sides, and one location is formed on the front and rear short sides. The two hot air intake gaps G on the long side correspond to the positions of the hot air passage holes 46 provided in the front and rear of the left and right main body handles 45 of the container main body 4.

  In addition, the lid 5 is formed with a flange portion 54 having a size that protrudes in an arc shape from the left and right outer peripheries and covers the left and right main body handles 45 of the container main body 4. The flange 54 receives the hot air from the lower fire burner 25 that has passed through the hot air passage hole 46 of the main body handle 45 from below, and enters the hot air intake gap G between the upper edge of the container main body 4 and the lid body 5. Induce. The lid 5 has a convex portion 55 whose center portion bulges to the back surface side, and a plurality of relief holes 56 communicating with the inside of the container body 4 are provided in addition to the center portion. An arch-shaped lid handle 57 is provided on the upper surface of the central portion of the lid 5. The size of the escape hole 56 is set so that the hot air from the lower fire burner 25 taken into the container body 4 is discharged to the outside of the container body 4 while staying to the extent that the food F is burned. Further, the escape holes 56 are arranged so as to be appropriately scattered over the entire upper opening of the container body 4, and heat such as radiant heat of the upper fire burner 24 is directly radiated into the container body 4 through the escape holes 56. The

  Ingredients F such as fish and meat are put in the cooking container 3 having the above configuration, and the cooking apparatus 3 is accommodated in the grill device 2 for baking. Then, the cooking container 3 is heated in the heating chamber 20 by the lower fire burner 25 near the bottom 41 of the left and right peripheral walls 42 of the container body 4 from both the left and right sides, and the upper fire burner 24 covers the lid from above. The body 5 is heated, and the food F is heated by the heat transferred into the cooking container 3 through the container body 4 and the lid body 5 thus heated.

  Then, when the hot air generated from the left and right lower fire burners 25 rises along the outer periphery of the container body 4, the hot air on the left and right long sides of the peripheral wall 42 passes through the hot air passage hole 46 of the main body handle 45. And is received by the flange 54 of the lid 5. Since the flange portion 54 of the lid 5 formed in an umbrella shape is inclined so that the back side faces inward, the hot air received by the flange portion 54 is guided to the inside without escaping to the outside. Further, the ridges 47 standing on the outer peripheral portion of the upper surface of the main body handle 45 also suppress the escape of hot air from the lower fire burner 25 that has passed through the hot air passage hole 46 of the main body handle 45 from below. Thereby, the hot air of the lower fire burner 25 received by the flange portion 54 is guided inward and taken into the container main body 4 from the hot air taking-in gap G between the upper end edge of the container main body 4 and the lid body 5. . It should be noted that the hot air on the front and rear short side wall 42 side is from the hot air intake gap G formed on the front and rear by the outer peripheral portion of the lid body 5 projecting outside the container body 4 acting in the same manner as the flange portion 54. It is taken into the container body 4.

  In this way, the space inside the heating cooking container 3 is heated to a high temperature by the hot air of the lower fire burner 25 taken into the container body 4. Therefore, since the lower surface side of the food F in the heating and cooking container 3 is in direct contact with the inner surface of the bottom 41 of the container body 4, it is baked to have a brown color, and the upper surface side is taken into the heating and cooking container 3. It is baked so as to be colored by the hot air of the lower fire burner 25. Further, the upper surface side of the food material F is also directly heated by heat such as direct radiant heat or hot air from the upper fire burner 24 passing through the plurality of escape holes 56 of the lid 5, and further heated by the upper fire burner 25. Although the radiant heat from the lid 5 is generated, the upper surface side of the food F is also heated by the radiant heat from the convex portion 55 at the center of the lid 5 close to the upper surface of the food F. Therefore, even if the food F is not turned over in the middle of baking, the food F can be baked so that the upper and lower surfaces are colored.

  Further, the hot air of the lower fire burner 25 taken into the container body 4 is discharged to the outside of the container body 4 from the escape hole 56 of the lid 5 after staying to the extent that the food F is baked, but is heated at this time. Steam, smoke, and the like generated from the food material F are also discharged out of the container body 4 through the escape hole 56 together with hot air. Therefore, the food F is not easily steamed and baked fragrantly.

Thus, according to the present embodiment, the lower surface of the food F is used even when the food F such as fish and meat is baked in the heating chamber 20 of the grill device 2 using the cooking container 3 with the lid 5. Not only the side but also the top side is colored and can be baked fragrantly.
The cooking container 3 can be used by being taken out of the grill device 2 and placed on a table as it is after the food F such as fish or meat is baked.

(Embodiment 2)
With reference to FIGS. 5 to 7, in the cooking container 3 </ b> X of the second embodiment, the container body 4 has a hot air passage hole 46 formed in a main body handle 45 provided on the peripheral wall 42 on the left and right long sides. The hot air passage hole 46 may be formed in each main body handle 45 as in the first embodiment. Moreover, the engagement convex part 42a is formed in the upper end of the surrounding wall 42 of the container main body 4 over the perimeter (refer FIG. 6). The lid 5 is provided with a knob-type lid handle 57 having an inverted conical cylindrical shape on the upper surface side of the center portion, and a relief hole 56 is formed continuously with the cylinder shape of the knob-type lid handle 57. ing. The escape hole 56 is not formed in any other part of the lid body 5 except that it is formed continuously with the knob-type lid handle 57. Further, the flange portions 54 that protrude to the left and right long sides of the lid 5 are formed so as to protrude larger than the main body handle 45 of the container main body 4. Moreover, the annular wall 58 surrounding the space in the heating cooking container 3X is formed on the back surface of the lid 5 (see FIG. 7). Others have substantially the same configuration as the cooking container 3 of the first embodiment.

  And in the cooking container 3X of Embodiment 2, since the escape hole 56 of the lid 5 is formed continuously with the cylindrical shape of the handle 57 for the knob-type lid at the center, the draft effect is exhibited. Thus, the intake of hot air from the lower burner 25 into the container body 4 is promoted. Further, the escape hole 56 is provided in the central portion of the lid 5. Accordingly, in the cooking container 3X, the hot air from the lower fire burner 25 flows from the outer peripheral side toward the central part and spreads throughout, so that the hot air surely burns the upper surface side of the ingredients F in the cooking container 3X. Can be done.

In addition, this invention is not limited to said each embodiment, A various change is possible within the range of the summary of this invention.
For example, in the embodiment, a cradle 51 for forming a gap G for taking in hot air is formed on the back surface of the lid 5, but such a cradle 51 is formed on the upper end of the peripheral wall 42 of the container body 4. May be. In this case, an annular frame portion to be placed on the placement portion 52 of the cradle 51 may be provided on the back surface of the lid 5.
In addition, the cooking container is configured such that the upper end edge of the container body 4 and the lid 5 are closed without any gap, and the side wall of the container body 4 or the lid 5 is used instead of the hot air intake gap G. You may make it provide the through-hole (hot air taking-in part) for hot air taking in.
In addition, the grill device 2 using the heating cooking container 3 may be provided in an IH stove, and the heating source may be one that does not have an upper heating source as long as it has a lower heating source. Furthermore, an electric heater may be used as a heating source for the grill device 2.

2 Grill device 3 Cooking container 4 Container body 5 Lid 20 Grill box 24 Upper fire burner (upper heating source)
25 Lower fire burner (lower heating source)
41 bottom 42 peripheral wall 45 main body handle 46 hot air passage hole 47 ridge 51 receiving base 52 mounting portion 53 engaging projection piece 54 flange 55 convex portion 56 escape hole 57 lid handle F food material G gap for taking in hot air (Hot air intake part)

Claims (3)

It has a container body that is opened upward to contain ingredients, and a lid that closes the container body, and is housed in a heating chamber heated by a heating source so that it can be freely inserted and removed from the front opening, and can be used for cooking cooking ingredients. A cooking container,
The container body is heated from the left and right sides by lower heating sources provided on both sides orthogonal to the front opening direction in the heating chamber,
In the closed state of the lid and the container main body, a hot air intake part that takes in hot air from the lower heating source into the container main body is formed,
The lid is provided with an escape hole for discharging hot air that heats the ingredients in the container body to the outside of the container body ,
The hot air intake part is formed by a gap between the upper edge of the container body and the lid,
The upper part of the container body is provided with a handle for the body that protrudes from the outer periphery to the left and right,
Each of the main body handles is provided with a hot air passage hole through which the hot air of the lower heating source rising from below is passed, and a ridge portion standing on the upper surface outer peripheral portion of the main body handle,
A cooking container in which the lid is provided with a flange that projects from the outer periphery so as to guide the hot air of the lower heating source that passes through the hot air passage hole of the main body handle to the hot air intake portion . It has a container body that is opened upward to contain ingredients, and a lid that closes the container body, and is housed in a heating chamber heated by a heating source so that it can be freely inserted and removed from the front opening, and can be used for cooking cooking ingredients. A cooking container,
The container body is heated from the left and right sides by lower heating sources provided on both sides orthogonal to the front opening direction in the heating chamber,
In the closed state of the lid and the container main body, a hot air intake part that takes in hot air from the lower heating source into the container main body is formed,
The lid is provided with an escape hole for discharging hot air that heats the ingredients in the container body to the outside of the container body,
The lid body is heated by an upper heating source provided in the upper part of the heating chamber, and the heat of the upper heating source is directly introduced into the container body through a plurality of escape holes provided in addition to the central part. A heating and cooking container configured to radiate radiant heat from the heating of the upper heating source into the container body as a convex portion bulging inward. The cooking container according to claim 1 ,
The lid comprises a central portion lid handle for the cylindrical shape provided, cooking vessels above relief holes are continuous with tubular shape of the lid for the handle is formed.

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