Food-shapable cooking container

Abstract

To provide a food-shapable cooking container capable of making same shape foods (such as rice balls) no matter who makes them.SOLUTION: A food-shapable cooking container can cook, in the case of rice balls, without soiling the outside of the cooking container by eliminating bubbles that boil over from a central opening of a funnel-shaped member 5 disposed on an upper part of a food shaping container 1 in the food cooking container, when rice, together with water, is put in the cooking container and is cooked, the cooking container capable of accommodating the food shaping container having holes or slits smaller than the size of the rice. After the food cooking container 0 is heated for a certain period of time, excessive moisture is discharged, and the rice is steamed, so that the rice is cooked without the need to severely adjust an amount of water when heating. Further, when the rice is taken out from the shaping container, by swinging the shaping container in upper, horizontal and cross directions, the rice can be taken out from the shaping container in a form of a fluffy and shaped rice ball close to a rice ball made by a person. It is also possible to minimize food waste caused by rice grains, etc. sticking to the cooking container by using food shaping containers for cooking.SELECTED DRAWING: Figure 6

Description

Technical Field

[0001] The present invention relates to a food cooker container.

Background Art

[0002] There are already products that cook rice by boiling rice placed in a bag-shaped non-woven fabric or rice and water placed in a plastic bag, and there are also inventions that use a non-woven fabric bag molded into a rice ball shape. However, it is difficult to take it out of the bag in the shape of a rice ball after boiling, and the bag is disposable, and it is difficult to make a regular shape like a well-shaped rice ball taken out of the bag. In addition, since the amount of water required for boiling is more than the amount required for cooking rice, extra calories are required for heating and cooking.

Prior Art Documents

Patent Documents

[0003]

Patent Document 1

[0004]

Patent Document 2

Summary of the Invention

Problems to be Solved by the Invention

[0005] When heating and cooking foods such as rice, to reduce food loss where a part of the food adheres to the cooking appliance and enable cooking of foods molded into a specific shape.

Means for Solving the Problems

[0006] 1. The space inside the heat-resistant container has a three-dimensional shape, and liquid or water vapor can penetrate and enter the food molding container, By using a food molding container made of a member having holes, or voids, or meshes of a size or shape that does not allow the food to be cooked to leak out, it becomes possible to mold it into a specific shape simultaneously with cooking.

[0007] 2. A container that surrounds the food molding container and does not allow liquid to leak out, and is at least twice as deep as the height of the food molding container, making it difficult to spill during water heating cooking, is made into a cooking container having at least one opening at the top, so that stable cooking can be performed on the food molding container.

[0008] 3. A funnel-shaped member that can be arranged in a cooking container and includes the cooking container described in this application, has a hole penetrating the central part of the funnel-shaped member, and has a gap between the outer peripheral part of the funnel-shaped member and the inner surface of the cooking container, or by using a lid or a drop lid having a hole or a slit in any of the outer peripheral parts of the funnel-shaped member, it becomes possible to cool and defoam the bubbles that cause spillage during cooking.

[0009] 4. Having means capable of restricting the movement of the member in the cooking container, for example, a drop lid having a weight sufficient to suppress the movement of the food molding container and the funnel-shaped member by the water vapor generated by heating the cooking container, or by having claws, protrusions, or parts that fit a part of each other between the cooking container and the food molding container in at least one of the cooking container and the food molding container, cooking becomes stable.

Brief Description of the Drawings

[0010]

Figure 1

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Mode for Carrying Out the Invention

[0011] (Explanation and definition of terms) The terms in this application are defined as follows. Food molding container: A container with heat resistance suitable for the cooking method, capable of containing food inside and molding the food, and having holes or voids smaller than the size of the food to be cooked. Note that it does not necessarily have to be in the shape shown in the figures of this application. Heating cooking container: A container with heat resistance suitable for the cooking method and capable of containing the food molding container. Dropping lid: When boiling food using the container of this application, it prevents the food molding container of this application from floating due to the generated steam. Funnel-shaped (member) lid: It is funnel-shaped with a hole penetrating through the center and can be used like the lid of a heating container such as a normal pot or frying pan. Also, the funnel-shaped opening may touch the food to be cooked like a dropping lid smaller than the diameter of the pot or frying pan. Of course, the funnel-shaped (member) lid is not limited to being used with the food molding container and heating cooking container of this application.

[0012] (Shape of food molding container) In addition, in this application, rice balls or onigiri are made of cooked rice, grains, etc. that are sticky and stick to each other, It is formed into a three-dimensional shape that can be held by hand and is not limited to the generally seen triangular or barrel-shaped forms. That is, the internal shape of the food molding container in this application is not limited. Therefore, it is not limited to the shapes shown in the drawings in this application.

[0013] (Merits of the food molding container) When the food to be cooked by heating in this application is rice, the resulting shape depends on the container into which the rice is put. For example, it is possible to cook rice into well-shaped rice balls or into a shape that fits perfectly into a lunch box without any waste of grains. Also, after measuring the rice, the rice can be polished by moving it in water while it is in the rice container.

[0014] (Density after cooking rice) Also, when an appropriate amount of rice is put into the food molding container and cooked by this rice-cooking method, the cooked rice gathers into the shape of the container, but there are gaps between the rice grains and it is not overly compressed, achieving a moderate gathering state, so the texture is good. For example, in the case of putting an appropriate amount of water and rice into an airtight plastic bag or the like and boiling it with air in the bag, the rice will float during the rice-cooking process. Also, when cooking rice after removing the air in the bag, no air enters between the rice grains, resulting in a flat and lacking fluffy texture for the cooked rice, showing a significant difference in texture.

[0015] (Measurement for the food molding container) When putting rice or grains into the food molding container of this application to cook rice, compared with the internal volume of the food molding container, if the content of the food molding container that swells due to cooking rice is not small, it will not become a fluffy-textured rice ball. Therefore, a measuring container or a measuring spoon suitable for the internal capacity of the food molding container may be attached, or graduations, marks, depressions, pockets, etc. may be provided in the rice case.

[0016] (Restriction on movement of the food molding container) Further, the food heating container may be separable into upper and lower parts so that the liquid inside does not leak, and the floating of the food molding container that enters the food heating container may be restricted by one of the separated parts.

[0017] (Arrangement of food molding containers) The food molding containers in this application may be cooked by stacking them in the vertical direction or arranging them side by side in the vertical and horizontal directions, as exemplified in FIGS. 2a to 2f of FIG. 2. They may be cooked by stacking them vertically or arranging them side by side horizontally.

[0018] (Prevention of food molding container from floating and holder) To prevent the food molding container from floating during cooking and for convenience in taking it out, as shown in 16 of FIG. 9, the food molding container may be made into a holder shape that allows it to be inserted and taken out together, and may be further integrated with a funnel-shaped member.

[0019] (Suppression of food adhesion in food molding container) By providing unevenness on the inner surface of the food molding container to reduce the contact area with the food (such as granular food like grains) that is cooked in contact with the inner surface of the food molding container, adhesion of the food to the inner surface of the food molding container may be suppressed.

[0020] (Food to be cooked) The food to be cooked by the cooking appliance of this application is not limited to rice or grains, and may be noodles such as pasta.

[0021] (Heating means) Also, the heating means for the container of this application is not limited to a microwave oven and is not restrictive. That is, using the container of this application, any heating method such as ordinary gas or an electric stove may be used.

[0022] (Cooking method) The heating and cooking method using the cooking appliance in this application is not particularly limited. For example, there are boil (cook), steam (steam), fry (fry), bake (bake), etc.

[0023] (Heat resistance) The heat-resistant temperature of the members in this application varies depending on the generated steam and cooking contents such as frying and baking. Specifically, it is determined within the range of about 120° to 350° respectively according to the heating cooking method. In addition, the food molding container and the heat cooking container in this application may be made of heat-resistant PP (polypropylene), ceramic, or a combination of multiple heat-resistant materials as long as they can be used in a microwave oven. They may also be made of ceramic, or a combination of multiple heat-resistant materials.

[0024] (Amount of water when boiling) According to this application, as long as the boiling time and steaming time are observed and the amount of water is more than the specified amount, there is no need to pay attention to the appropriate amount of water for the amount of rice. Basically, the hardness of the rice can be controlled by the boiling time. Of course, the cooking target may also be cooked with the specified amount of water.

[0025] (Heat preservation means) In this application, the food molding container and the heat cooking container that contains it may further have a heat preservation container surrounding the heat cooking container.

[0026] (Correspondence to oil cooking) The food molding container in this application and the heat cooking container that can contain it may be made of members such as metal and ceramic that can be used for oil cooking.

[0027] (Dropping lid) When the food molding container in this application is boiled with liquid, the means for preventing the food molding container from floating For example, a dropping lid, protrusions, claws, or the weight of the dropping lid or the members forming the food molding container may be made such that it is not inferior to the buoyancy generated during boiling. Also, the weight of the food molding container may be made such that it is not inferior to the buoyancy during boiling.

[0028] (Problem of spilling) Particularly when cooking foods rich in starch such as rice in the present application by heating them together with water or the like, or when heating highly viscous foods, when the amount of water or the like is relatively small compared to the food, depending on the heating power and cooking time, the bubbles of the boiling, highly viscous liquid may overflow without bursting, exceeding the height of the cooking container, and may splash out, soiling the outside of the container. Also, since the amount of water or the like that is originally required is reduced due to splashing, it is likely to lead to cooking failure. Furthermore, there is also a possibility of an accident due to the gas stove flame going out due to splashing.

[0029] (Prevention of splashing) To prevent such splashing, although a drop lid can be expected to have a certain degree of effect, the effect is weak for highly viscous foods such as rice. Therefore, it is possible to prevent splashing by making a lid or a drop lid in a shape that can collect and catch the bubbles that have risen due to boiling, release them from the central opening, cool them in the process of returning them to the cooking container, and return them to the container. That is, by making it a funnel-shaped lid or drop lid, splashing can be prevented.

[0030] (Funnel-shaped member lid or funnel-shaped member drop lid) When the boiling paste-like bubbles flow out from the hole that is higher than the periphery at the center of the funnel-shaped member to the outer periphery of the funnel-shaped member, the bubbles are cooled and stretched simultaneously to defoam, and when they return to the cooking container, there is no splashing out of the cooking container. Note that the funnel-shaped member of the present application is not limited to the cooking container of the present application, and if it has an appropriate diameter, it can also be applied to general cooking containers (pots, kettles, frying pans, etc.).

[0031] (Prevention of the rise of the upper part of the funnel) At this time, to prevent the funnel-shaped member from being lifted by the pushing force of the food molding container of the present application or the steam bubbles, etc., a stopper such as a fitting, a clip, or a protrusion may be provided, or the upper part of the funnel member may be made to have a weight that is not overcome by the pushing force.

[0032] (Funnel-shaped member opening blowing restriction member) Also, as shown at 14 in FIGS. 8 and 9, arrange a member facing the hole in a manner that does not block the hole at the center of the lid of the funnel-shaped member, and the height of the bubbles spilling out from the hole at the central part of the funnel-shaped member may be restricted. By doing so, it becomes difficult to stain the ceiling surface (upper surface) inside a microwave oven or the like with a limited height.

[0033] (Single use of food molding container) The food molding container in the present application may be heated using a general pot or the like without combining it with the heating container of the present application. However, it is possible to cook with less heating energy by using the cooking container of the present application having a shape suitable for the food molding container. Particularly in the case of heating by a microwave oven, the cooking container of the present application is effective.

[0034] The following describes the rice cooking method in a microwave oven using the appliance of the present application with Japanese polished rice.

Example

[0035] 1. Measurement Weigh in rice corresponding to the internal volume of the food molding container in the present application. At that time, a measuring instrument or a dedicated measuring spoon that can measure an appropriate amount of rice may be used.

[0036] 2. Rice polishing When cooking rice in the food molding container in the present application, with the measured rice in the food molding container, soak it in water, shake it, and by repeating a series of operations of taking it out of the water and draining the water inside several times, the rice can also be polished. This is made possible by the holes or gaps provided in the food molding container of the present application, which allow free entry and exit of water.

[0037] 3. Addition of boiling water Immerse the food forming container with rice in water for 30 minutes or more. After draining the water, place the food forming container into the cooking container in this application. Pour hot water into the container until the food forming container is hidden (even if there is an excessive amount of hot water, the cooking result will not change significantly in this cooking method).

[0038] 4. Heating by a microwave oven Heat at 200W for 15 minutes (for 70g×2 of rice).

[0039] 5. Steaming After the heating is completed, tilt the food forming container with the food inside to drain the excess moisture, and then turn it upside down and let it steam for about 15 minutes.

[0040] 6. Shaking after steaming After the steaming time has elapsed, it can be taken out of the food forming container in this application immediately. Instead of taking it out immediately from the container, by shaking the container up and down, left and right, and back and forth to compact the rice inside, it can be taken out as a rice ball with a firmness close to that of a so-called "hand-rolled rice ball", and after demolding, the amount of rice grains remaining in the food forming container can be reduced.

[0041] 7. Taking out from the food forming container Take it out appropriately onto a plate, wrap, seaweed, etc.

[0042] 8. Sandwiching ingredients As shown in Fig. 7, by sandwiching ingredients in a sandwich shape between two thin rice ball-shaped rice cakes made by reducing the thickness of the internal space of the food forming container in this application, it is possible to easily make a rice ball with the ingredients placed in the center of the rice ball. Also, by making the shape of the food forming container into a hamburger bun shape, a rice burger can be made.

[0043] 9. Partition A partition plate may be disposed inside the food forming container in this application. Further, slits or holes may be provided in the partition plate, and unevenness may be provided on its surface.

[0044] The advantages of this rice-cooking method are as follows: · There is no need to accurately measure the amount of water required for cooking rice. · It is possible to cook rice without food loss with a small amount of rice for about one rice ball. · For rice balls larger than a certain size, although a certain technique is required, anyone can make rice balls of the same shape and the same portion without soiling their hands. · Even at a high temperature that may cause burns, rice balls can be safely molded. · By using a funnel-shaped member in combination, it is possible to prevent dirt caused by splashing from a heating appliance such as a microwave oven. etc. can be mentioned.

Explanation of Reference Numerals

[0045] 0 Heating and cooking container 1 Food molding container 2 Anti-lifting lid (dropping lid) 3 Weighted dropping lid (having a weight heavier than the buoyancy of the food molding container during cooking) 4 Anti-lifting lid with a rim (dropping lid) 5 Funnel-shaped member 6 Anti-lifting member for the funnel-shaped member 10 Rice ball thinly molded by a thin cooking container 11 Ingredients 12 Holes or voids permeable to liquids 13 Splashing bubbles (steam bubbles) 14 Uplift receiving member 16 Food molding container holding frame integrated with the funnel-shaped member (food molding container holder) 1a An example of a rice ball-shaped food molding container separable vertically 1b An example of a food molding container in which food hardly remains when separated from the container 1c An example of a food molding container in which food hardly remains when separated from the container 2a, 2b An example of an anti-lifting dropping lid for a food molding container Examples of weights for preventing the lifting of the lids of multiple food molding containers 2c and 2d Examples of weights for preventing the lifting of the lids of multiple food molding containers extending to the rim of the heating container 2e and 2f Example of the arrangement of six rice ball-shaped food molding containers 3a Example of the arrangement of two rice ball-shaped food molding containers 3b Example of the arrangement of two rice ball-shaped food molding containers 3c An example of spillage using a normal lid 4a An example of using a funnel-shaped member as a lid (defoaming) 4b An example of a cooking container with a funnel-shaped defoamer with a handle 5a Partial cross-sectional view of 5a 5b Exploded view of 5a 6a Side view of 5a 6b External view of 5a 6c An example of the arrangement of the upward blow receiving member (partial cross-sectional view) 8a An example of the arrangement of the upward blow receiving member (side view) 8b Path of the spill 13 A

Claims

1. The space inside the heat-resistant container has a three-dimensional shape, The food molding container is capable of allowing liquid or water vapor to penetrate into the container, A food molded container consisting of a component with holes or meshes of a size or shape that prevents the food to be cooked from coming out.

2. The container according to claim 1 in the present application is enclosed, and liquid does not leak out, A container having a depth at least twice as large as the height of the container is A cooking vessel having at least one opening at the top

3. A funnel-shaped member that can be placed in a cooking vessel, including the cooking vessel according to claims 1 to 3 of the present application, comprises: A hole penetrating the center; There is a gap between the outer periphery and the inner surface of the cooking vessel, or The funnel-shaped member has a hole or a slit on the outer periphery. Lid or drop lid

4. In the container according to claim 2 of the present application, there is provided a means capable of restricting the movement of the member according to claims 1 and 3. The cooking container according to any one of claims 1 to 3.

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