JP2588141B2 - Combination cooking pot - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

This invention relates to cooking with steam,
A cooking pot capable of performing cooking with direct fire, and more specifically, a cooking pan capable of performing cooking by direct fire, such as baking and cooking without changing the food after performing cooking such as steaming. It is an invention.

[0002]

2. Description of the Related Art For cooking food using steam, there is widely known a steamer provided with a receiving table on which a food is placed in a main body for storing water and generating steam. Also, as disclosed in Japanese Utility Model Laid-Open No. 59-181609,
2. Description of the Related Art A simple container that can be used as a steamer is known which includes a container main body that stores water and generates steam, a tray-shaped receiver and a lid mounted in the container main body, and provided with a large number of steam holes on a peripheral wall. ing.

Further, the present inventor has disclosed Japanese Patent Publication No. 5-56965.
As disclosed in Japanese Unexamined Patent Application Publication No. 5-71171, the apparatus comprises a cooking device main body, a tray housed in the cooking device main body, and an upper lid. The steam generated in the cooking device main body is guided into the tray, and steamed by dry steam. We have invented a cooking pot that can cook simmered foods.

[0004]

The purpose of the conventional steamers and cooking pans is to perform only cooking such as steaming. For example, when cooking such as further baking steamed food, the cooked food must be cooked. I moved it to another pot and cooked it. Therefore, conventional methods have the drawbacks that it takes a lot of time to cook and that nutrients useful for the human body such as water, magnesium, and vitamins contained in the food itself are dissipated.

[0005] In view of such circumstances, the present invention does not add water to food and uses only effective moisture originally contained in the food itself. After cooking such as steaming, to obtain a cooking pot that can be continuously cooked by open flame without transferring the food to another pot, that is, steaming in one set of pots, An object of the present invention is to obtain a pot that can perform various kinds of cooking such as boiling, cooking, baking, and frying.

[0006]

The present invention comprises an upper pot 1, a steam pot 2 and a lid 3. The upper pan 1 forms an upper pan main body 1a serving as a cooking unit, and an outer peripheral wall 1b having a larger diameter than the upper pan main body 1a continuously formed at an upper portion thereof.
Are provided with communication holes 5 and 5 in the continuous portion 1c. A peripheral wall 6 protruding upward is formed inside the communication hole 5, and the lower end of the outer peripheral wall 1 b is detachably fitted to the upper end of the steam pot 2. The lid 3 is supported on the upper end of the outer peripheral wall 1b of the upper pot 1.

[0007]

[Action] In a state where water is poured into the steam pot 2 and the upper pot 1 is fitted thereon, the steam generated in the steam pot 2 causes the outer peripheral surface of the upper pot main body 1a and the outer peripheral wall 1b or the inside of the steam pan 2 to be formed. While ascending in the space 4 between itself and the peripheral surface, it is heated and becomes dry steam, and is ejected upward from the communication hole 5. Since the ejected steam is covered with the lid 3 on the upper side, it is guided inward along the inner surface of the lid 3 and supplied to the food A in the upper pot main body 1a. Cooked by If you want to cook the food cooked by steaming with dry steam for the purpose of baking or browning, remove only the upper pot and put it on the fire.

When cooking with steam, the periphery of the upper pot main body 1a is surrounded by a space filled with steam except for the upper portion, and is in a state of 100 degrees Celsius or more. Therefore, there is no possibility that the steam touches the cooked food or the upper pot main body 1a to form dew. The only thing that can condense is the inner surface of the lid, and the moisture condensed on the lid moves down the inner surface to the peripheral portion and falls. The water that has fallen into the peripheral portion in the pot flows into the steam pot 2 through the communication hole 5 without flowing into the upper pan body because the peripheral wall 6 is present inside the communication hole 5 and the food A The cooking such as steaming is performed without performing unnecessary moisture transfer.

[0009]

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS An embodiment of the combination cooking pot according to the present invention will be described below with reference to the accompanying drawings. FIG. 1 is a longitudinal sectional view showing one embodiment, and FIG. 2 is an exploded perspective view thereof. A combination cooking pot according to the present invention comprises an upper pot 1, a steam pot 2 and a lid 3.

The embodiment shown in FIGS. 1 to 4 shows an outer peripheral wall 1b.
Is provided so as to cover a part of the outer periphery of the upper pot body 1a. That is, the upper pan 1 is an upper pan main body 1a serving as a cooking unit,
It consists of a hakama-shaped outer wall 1b that covers the outside, and the upper pot body 1a
And the outer peripheral wall 1b are connected by an upper continuous portion 1c to be integrated,
The upper end of the outer peripheral wall 1b is removably supported by the lid 3, and the lower end of the outer peripheral wall 1b is fitted to the upper end of the steam pot 2 in a somewhat airtight manner, such as an intaglio fitting. The upper end of the upper pot body 1a extends slightly upward to form a peripheral wall 6 inside the communication hole 5. The lid 3 has a smooth surface and is made of a protruding spherical glass having a knob 3a at the center.

A continuous portion 1c of the upper pot body 1a and the outer peripheral wall 1b is an annular top wall inclined inward and downward, and communication holes 5 are formed at a plurality of locations (shown as four equally spaced locations in FIG. 3) of the top wall. 5 are provided. As described above, in the case where the communication hole 5 is provided in the continuous portion 1c which is an annular top wall inclined inward and downward, the steam is spouted obliquely upward from the communication hole 5 and this is the inner surface of the lid 3. In this case, the food A is guided to the center of the upper pot main body 1a, and the food A in the upper pot main body 1a is heated.

That is, the steam generated in the steam kettle 2 becomes dry steam of 100 ° C. or more while ascending in the space 4 between the outer peripheral wall 1b or the inner peripheral surface of the steam kettle 2 and the upper pot main body 1a. The food A is blown into the upper pot body 1a through the hole 5 and
Heat. Since the food A does not come into contact with a hot pot like a direct fire, it does not burn. At this time, since the upper pot main body 1a is in an environment surrounded by steam on all sides except the upper side, the supplied dry steam does not condense, and the only possibility of dew condensation is the inner surface of the lid. However, the moisture condensed here falls along the inner surface of the lid and falls on the peripheral portion, that is, on the continuous portion 1c. The water droplets that have fallen on the continuous portion 1c along the inner surface of the lid are surrounded by the peripheral wall 6 inside the continuous portion.
Can not flow into the upper pot body 1a because there is
It flows into the steam pot 2 from the communication hole 5. Therefore, no extra moisture is supplied to the food A, and the cooking can be performed only by the moisture originally contained in the food itself by the dry steam.

In the illustrated embodiment, the upper pan 1 having a double inner / outer structure is a one-handed pan, the steam pot 2 is a two-handed pan, and the handle 7 of the upper pan 1 is mounted on the outer peripheral wall 1b of the upper pan. Upper pot 1 and steam pot 2
Can be a one-handed pot or a two-handed pot.
However, if the upper pan is a combination of a shallow one-handed pan like a frying pan and the steam pot 2 is a deep two-handed pan as in the embodiment, the upper pan is steamed and cooked with steam like a dumpling. In addition, the steam pot 2 can store a relatively large amount of water, can perform continuous cooking for a long time, and is also convenient to use for cooking stew by direct heat.

FIG. 4 is a sectional view showing a state in which the upper pot 1 is used as a one-handed pan by direct fire, and FIG. 5 is a sectional view showing a state in which the steam pot 2 is used as a two-handed pan by direct fire. When the upper pan 1 is used as a one-hand pan such as a frying pan, heat is difficult to escape because the outer peripheral wall 1b exists outside the upper pan main body 1a,
The space 4 between the upper pot body 1a and the outer peripheral wall 1b is
Because of this, it becomes a passage for the flame by the chimney effect, and the upper pot main body 1a can be efficiently heated. That is, the same effect as cooking with high heat using a thick pot like a professional cook can be expected.

FIG. 5 shows an embodiment in which the steam pot 2 is used as a two-handed pot. In this case, by keeping the inner diameter of the upper end of the steam pot 2 and the inner diameter of the upper end of the upper pan 1 the same, the lid 3 can be used as it is for the upper pan. The steam pot 2 is made as deep as possible to accommodate a relatively large amount of water so that it can be used continuously for a long time as a steam pot. It is preferable to have a convenient shape.

FIGS. 6 to 8 show an embodiment in which the outer peripheral wall 1b of the upper pan 1 is narrow and does not cover the upper part of the upper pan main body 1a. That is, an outer flange-shaped continuous portion 1c is formed at an upper portion (a position slightly lower than the upper end) of the upper pot main body 1a, and a narrow outer peripheral wall 1b is formed at an outer peripheral edge thereof, extending only upward. is there. The lid 3 is supported on the upper end of the narrow outer peripheral wall 1b, and the lower end of the outer peripheral wall 1b, which is the outer peripheral edge of the outer flange-shaped continuous portion 1c, and the upper end of the steam pot 2 are detachably fitted. In the flange-shaped continuous portion 1c, communication holes 5, 5 through which steam flows at a plurality of locations (four locations at equal intervals in the embodiment shown in FIG. 7).
Drilling.

In this embodiment, the space 4 through which the steam passes is a space between the upper pot body 1a and the steam pot, and the outer peripheral wall 1b of the upper pot 1 has a very small width. . Therefore, for example, when the upper pan 1 is used alone as a one-handed pan, it becomes lightweight and easy to handle, and the shape of the upper pan itself is simplified. It has a shape that can be easily manufactured by various processing methods corresponding to the material, such as a casting process.

The upper pot main body 1a and the outer peripheral wall 1b do not form a clear outer flange-shaped continuous portion 1c, but the upper half of the upper pot is tapered as shown in FIG. The upper end of the steam pot 2 is supported by a part of the enlarged diameter portion at a position where the space 4 is formed between the lid 3 and the upper pot body 1a having at least a small diameter. It can also be. In this case, the enlarged diameter portion is understood as the outer peripheral wall 1b, the small diameter portion is understood as the upper pot main body 1a, the inclined tapered portion is understood as the continuous portion 1c, and the communication holes 5, 5 are formed in the continuous portion. An annular peripheral wall 6 is formed so as to protrude.

Conventionally, for example, when cooking frozen dumplings or prepared dumplings, put the food in a pot with a lid, add water at the same time as baking, and cook so that the fire passes through the inside by the steaming effect of steam. It had been. However, this method adds extra moisture to the food, so that the original taste and effective ingredients of the food escape, and it is easy to produce a part that cannot be sufficiently burned or a part that burns hard, making it difficult to cook to the optimum condition. .

On the other hand, to cook using the combination cooking pot of the present invention, water is put into the steam pot 2 and the upper pot is set.
Cook with dry steam. As a result, the gyoza is cooked in a completely cooked and soft state. After a while
If you remove the upper pan with the cooked dumplings in it and add appropriate browning by direct fire, you will always be able to cook in the best condition.

Conversely to the above case, it is also possible to perform cooking by direct heat first and then perform cooking by heating with steam. In addition, various combinations of cooking methods are possible, such as cooking a stewed dish seasoned with a seasoning using dry steam, and then evaporating a part or all of the water by direct heat. In addition, the cooking of the combination cooking pot of the present invention with steam is not cooked without wateriness like a conventional steamer because condensed water is not transferred, and seasonings are added as necessary. It can be cooked and cooked.

[0022]

According to the combination cooking pot of the present invention, heating cooking such as steaming and cooking such as baking by direct fire can be cooked continuously without replacing the food in another pot. At the same time, the upper pot and the steam pot can be used as cooking pots by direct fire, respectively. That is, various kinds of cooking such as steaming, boiling, cooking, baking, and frying can be performed in one set of pots. Further, the steam supplied to the cooking is dry steam, and the cooking can be performed in a state where the water is not exchanged with the food. Therefore,
Heat cooking, such as steaming and simmering with the food's own water, without losing active ingredients such as delicious ingredients and vitamins that the food itself has, and without introducing water that may contain harmful ingredients into the food It can be performed.

[Brief description of the drawings]

FIG. 1 is a longitudinal sectional view showing an embodiment of the combination cooking pot of the present invention,

FIG. 2 is an exploded perspective view showing an embodiment of the combination cooking pot of the present invention;

FIG. 3 is a plan view of the upper pot of the combination cooking pot of the present invention;

FIG. 4 is a longitudinal sectional view showing a cooking state using only the upper pot of the combination cooking pot of the present invention,

FIG. 5 is a longitudinal sectional view showing a cooking state of the combination cooking pot of the present invention using only a steam pot,

FIG. 6 is a longitudinal sectional view showing another embodiment of the combination cooking pot of the present invention;

7 is a plan view of the upper pot of the embodiment shown in FIG. 6,

FIG. 8 is a front view of a partly cut upper pan of the embodiment shown in FIG. 6;

FIG. 9 is a partial vertical sectional view showing still another embodiment of the combination cooking pot of the present invention.

[Explanation of symbols]

DESCRIPTION OF SYMBOLS 1 ... Upper pot, 1a ... Upper pot main body, 1b ... Peripheral wall, 1c ... Continuous part, 2 ... Steam pot, 3 ... Lid, 4 ... Space, 5 ... Communication hole, 6 ... Peripheral wall.

Claims (1)

(57) [Claims] 1. An upper pan 1, a steam pot 2 and a lid 3. The upper pan 1 is continuous with an upper pan main body 1a serving as a cooking section at an upper portion, and has an outer peripheral wall having a larger diameter than the upper pan main body 1a. 1b, communication holes 5, 5 are formed in a continuous portion 1c of the upper pot main body 1a and the outer peripheral wall 1b, and a peripheral wall 6 protruding upward from the communication hole 5 is formed inside the communication hole 5; A combination cooking pot wherein the lid 3 is supported on the upper end of the outer peripheral wall 1b of the pan 1 and the lower end of the outer peripheral wall 1b is detachably fitted to the upper end of the steam pot 2.