Cooking method and lid for cooking

Abstract

To provide a cooking method using a lid for cooking to improve thermal efficiency in cooking and the lid for cooking to be used for the method.SOLUTION: A cooking method uses a heating container comprising a bottom wall and a peripheral wall, and a lid for cooking. The lid for cooking is composed of: a lid body formed in an approximately conical shape where its height is greater as it goes from its periphery to its center; and a projection part comprising a steam discharge hole for discharging steam to an apex portion of the approximately conical shape of the lid body. There is a juice-receiving groove in the periphery of the lid body and an inner diameter of the lid for cooking is smaller than the diameter of a top surface of the bottom wall of the heating container. The cooking method includes a step of spreading and arranging food materials on the top surface of the bottom wall of the heating container and performing heating in a state in which the periphery of the lid body of the lid for cooking is mounted on the spread and arranged food materials.SELECTED DRAWING: Figure 7

Description

Technical Field

[0001] The present invention relates to a cooking lid used for cooking containers such as frying pans and a cooking method using the same.

Background Art

[0002] Conventionally, when cooking boiled foods, stir-fries, etc., heating containers such as frying pans and pots have been widely used. In order to improve cooking efficiency, cooking utensils may be covered with a lid during cooking.

[0003] However, when cooking with a lid, there has been a problem that water droplets adhering to the inside of the lid drip onto the food ingredients and oil during cooking, making the taste watery or causing oil splashing. In order to solve such problems, a lid with an openable and closable door, which discharges the steam generated during cooking to the outside, has been reported (for example, Patent Document 1).

Prior Art Documents

Patent Documents

[0004]

Patent Document 1

Summary of the Invention

Problems to be Solved by the Invention

[0005] With a lid such as Patent Document 1, since the steam cannot always be discharged to the outside, there is a drawback that water droplets adhere to the inside of the lid. In addition, since the lid is designed to cover the entire heating container such as a frying pan, there is a problem that a wasteful space is generated during cooking and the thermal efficiency during cooking deteriorates.

[0006] Under such circumstances, an object of the present invention is to provide a cooking method with improved thermal efficiency during cooking using a cooking lid and a cooking lid used therefor.

Means for Solving the Problems

[0007] As a result of intensive research to solve the above problems, the present inventor has found that the following invention meets the above object, and has arrived at the present invention.

[0008] That is, the present invention relates to the following inventions. <1> A cooking method using a heating container having a bottom wall and a peripheral wall and a cooking lid, The cooking lid includes a lid body formed in a substantially conical shape that becomes higher from the outer peripheral portion to the central portion, and a protrusion portion provided with a steam discharge hole for discharging steam at the apex portion of the substantially conical shape in the lid body. The outer peripheral portion of the lid body has a juice receiving groove, and the inner diameter of the cooking lid is smaller than the diameter of the upper surface of the bottom wall of the heating container. Spread and place the food on the upper surface of the bottom wall of the heating container. A cooking method characterized by having a step of heating in a state where the outer peripheral portion of the lid body in the cooking lid is placed on the spread food. <2> A cooking method using a heating container having a bottom wall and a peripheral wall and a cooking lid, The cooking lid includes a lid body formed in a substantially conical shape that becomes higher from the outer peripheral portion to the central portion, and a protrusion portion provided with a steam discharge hole for discharging steam at the apex portion of the substantially conical shape in the lid body. The outer peripheral portion of the lid body has a juice receiving groove, and the inner diameter of the cooking lid is smaller than the diameter of the upper surface of the bottom wall of the heating container. Place the food at the center of the upper surface of the bottom wall of the heating container. Cover the placed food entirely with the cooking lid, and heat in a state where the outer peripheral portion of the lid body in the cooking lid is placed in contact with the upper surface of the bottom wall of the heating container. A cooking method characterized by having a step. <3> The cooking method according to <1> or <2>, wherein a convex portion for guiding steam is formed inside the steam discharge hole of the protrusion portion. <4> The cooking method according to <1> or <2>, wherein the inner diameter of the cooking lid is 10 cm or more and 20 cm or less. <5> A cooking lid used by covering a heating container having a bottom wall and a peripheral wall, The cooking lid includes a lid body formed in a substantially conical shape that becomes higher from the outer peripheral portion toward the central portion, and a protrusion provided with a steam discharge hole for discharging steam at the apex portion of the substantially conical shape in the lid body. The outer peripheral portion of the lid body has a juice receiving groove. A cooking lid having an inner diameter of the cooking lid less than the diameter of the upper surface of the bottom wall of the heating container.

Advantages of the Invention

[0009] According to the present invention, there are provided a cooking method in which the heat efficiency during cooking is improved by using a cooking lid, and a cooking lid used therefor.

Brief Description of the Drawings

[0010]

Figure 1

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Figure 7

Figure 8

Modes for Carrying Out the Invention

[0011] Hereinafter, the present invention will be described in detail with reference to exemplary embodiments and the like. However, the present invention is not limited to the following exemplary embodiments and the like, and can be arbitrarily modified and implemented without departing from the gist of the present invention.

[0012] The first aspect of the cooking method of the present invention is a cooking method using a heating container having a bottom wall and a peripheral wall and a cooking lid, wherein the cooking lid includes a lid body formed in a substantially conical shape that becomes higher from the outer peripheral portion to the central portion, and a protrusion provided with a steam discharge hole for discharging steam at the apex portion of the substantially conical shape in the lid body. The outer peripheral portion of the lid body has a juice receiving groove, and the inner diameter of the cooking lid is smaller than the diameter of the upper surface of the bottom wall of the heating container. The method includes a step of spreading and placing food ingredients on the upper surface of the bottom wall of the heating container, and heating in a state where the outer peripheral portion of the lid body in the cooking lid is placed on the spread food ingredients.

[0013] The second aspect of the cooking method of the present invention is a cooking method using a heating container having a bottom wall and a peripheral wall and a cooking lid, wherein the cooking lid includes a lid body formed in a substantially conical shape that becomes higher from the outer peripheral portion to the central portion, and a protrusion provided with a steam discharge hole for discharging steam at the apex portion of the substantially conical shape in the lid body. The outer peripheral portion of the lid body has a juice receiving groove, and the inner diameter of the cooking lid is smaller than the diameter of the upper surface of the bottom wall of the heating container. The method includes a step of placing food ingredients at the center of the upper surface of the bottom wall of the heating container, covering the placed food ingredients entirely with the cooking lid, and heating in a state where the outer peripheral portion of the lid body in the cooking lid is placed in contact with the upper surface of the bottom wall of the heating container.

[0014] Hereinafter, the first aspect and the second aspect of the cooking method of the present invention will be collectively referred to as "the cooking method of the present invention". When distinguishing between the two, they will be described as "the cooking method of the present invention (the first aspect)" and "the cooking method of the present invention (the second aspect)".

[0015] In the present invention, the "heating container having a bottom wall and a peripheral wall" is a container used for cooking various food ingredients by heating, and the shape of the bottom wall and the height of the peripheral wall are not limited. For example, there are a frying pan, a pot, a sukiyaki pan, a hot plate, etc. with a flat bottom wall, and a Chinese wok with a round bottom wall, etc.

[0016] First, the cooking lid used in the cooking method of the present invention will be described.

[0017] The cooking lid used in the cooking method of the present invention is a cooking lid used by covering a heating container having a bottom wall and a peripheral wall. The cooking lid includes a lid body formed in a substantially conical shape that becomes higher from the outer peripheral portion to the central portion, and a protrusion portion provided with a steam discharge hole for discharging steam at the apex portion of the substantially conical shape in the lid body. The outer peripheral portion of the lid body has a juice receiving groove, and the inner diameter of the cooking lid is smaller than the diameter of the upper surface of the bottom wall of the heating container (hereinafter, may be referred to as "the cooking lid of the present invention").

[0018] Hereinafter, a preferred embodiment of the cooking lid of the present invention will be described with reference to the drawings. Note that the cooking lid of the present invention is not limited to the following embodiments, and can be arbitrarily changed and implemented without departing from the gist of the present invention. The dimensions, materials, and other specific numerical values shown in the embodiments are merely examples for facilitating the understanding of the invention, and do not limit the present invention unless otherwise specified. Also, in all the drawings, the same reference numerals are given to the same components, and the description will be omitted as appropriate.

[0019] FIG. 1 is a perspective view of a cooking lid 1 according to an embodiment of the present invention, FIG. 2 is a view of the cooking lid 1 according to an embodiment of the present invention ((a) is a plan view of the entire cooking lid 1, (b) is a bottom view of the entire cooking lid 1), FIG. 3 is an enlarged view of a steam discharge hole 20a of the cooking lid 1 according to an embodiment of the present invention, and FIG. 4 is an enlarged view of the lower right portion (A surrounded by a broken line in FIG. 1) of the cooking lid 1 according to an embodiment of the present invention. FIG. 5 is a perspective view showing a state of use of the cooking lid 1 according to an embodiment of the present invention. In this embodiment, a frying pan is used as the heating container 30.

[0020] As shown in FIGS. 1 and 2(a), the cooking lid 1 of this embodiment includes a lid body 10 formed in a substantially conical shape that becomes higher from the outer peripheral portion 11 toward the central portion, and a protrusion 20 provided with a steam discharge hole 20a formed at the apex portion of the substantially conical shape in the lid body 10.

[0021] The cooking lid 1 (lid body 10 and protrusion 20) of this embodiment is made of metal. Note that the material of the cooking lid is not limited as long as the object of the present invention is not impaired, and examples thereof include aluminum, stainless steel, iron, glass, silicone, and ceramics.

[0022] The lid body 10 is composed of a lid lower portion 2 formed with a gentle curve from its peripheral edge, and a lid upper portion 3 connecting the lid lower portion 2 and the protrusion 20.

[0023] Also, the inclination angle (θ in FIG. 4) of the lid upper portion 3 of the cooking lid 1 of this embodiment is 50 degrees. Note that the inclination angle of the cooking lid 1 is not limited as long as the object of the present invention is not impaired.

[0024] Also, as shown in FIG. 4, a juice receiving groove 12 is formed in the outer peripheral portion 11 of the lid lower portion 2 of the cooking lid 1 of this embodiment. The juice receiving groove 12 will be described later in accordance with the cooking method of the present invention.

[0025] The size of the inner diameter D1 of the cooking lid 1 of this embodiment is 15 cm. Note that the inner diameter D1 of the cooking lid 1 only needs to be smaller than the diameter of the upper surface (bottom surface 31) of the bottom wall of the heating container 30, and although it also depends on the type and size of the heating container to be used, it is preferably 10 cm to 20 cm.

[0026] The width of the lower surface 11a of the outer peripheral portion 11 of the cooking lid 1 of the present embodiment (the portion in contact with the heating container 30 and the food ingredients, see Fig. 2(b)) is 5 mm. Since the lower surface 11a has sufficient thickness, the heat efficiency during cooking is improved and the cooking time is shortened. Note that the width of the lower surface 11a of the outer peripheral portion 11 is not limited as long as the object of the present invention is not impaired, and is appropriately changed according to the size of the cooking lid 1. Preferably, it is 4 mm to 6 mm.

[0027] The height H of the cooking lid 1 of the present embodiment is 10 cm. Note that the height H of the cooking lid 1 is not limited as long as the object of the present invention is not impaired, and is appropriately selected according to the type and size of the heating container used for cooking.

[0028] In the cooking lid 1 of the present embodiment, the height of the lid lower portion 2 (the height from the outer peripheral portion 11 to the connecting portion with the lid upper portion 3) is 2 cm, and the length of the lid upper portion 3 (the length from the connecting portion with the lid lower portion 2 to the connecting portion with the protrusion portion 20) is 8 cm. Note that the height of the lid lower portion 2 and the length of the lid upper portion 3 are not limited as long as the object of the present invention is not impaired, and are appropriately changed according to the size of the cooking lid 1.

[0029] The height h1 of the protrusion portion 20 is 3.5 cm. Note that the height h1 of the protrusion portion 20 is not limited as long as the object of the present invention is not impaired, and is appropriately selected according to the size of the lid body, the type and size of the heating container used for cooking.

[0030] Further, the protrusion portion 20 is provided with a steam discharge hole 20a for discharging the steam generated during cooking. In addition, a convex portion 21 for guiding the generated steam is formed on the inner wall of the protrusion portion 20.

[0031] As shown in Fig. 3(a), the steam discharge hole 20a of the cooking lid 1 of the present embodiment is substantially elliptical, and a convex portion 21a for guiding steam is formed inside the steam discharge hole 20a. Note that the shape of the steam discharge hole 20a is not limited as long as it can discharge the steam generated inside the lid body. As shown in Fig. 3(b), it is sufficient that the convex portion 21a is formed inside the steam discharge hole 20a. Examples of the shape of the steam discharge hole 20a include a substantially circular shape, a substantially rectangular shape, a substantially polygonal shape, etc., in addition to the substantially elliptical shape shown in Fig. 3(a).

[0032] The length D2 in the longitudinal direction of the steam discharge hole 20a of the cooking lid 1 of the present embodiment is 1.2 cm, and the length D3 in the short transverse direction is 0.8 cm. Note that each length of the steam discharge hole 20a is not limited as long as the object of the present invention is not impaired, and is appropriately selected according to the shape and size of the steam discharge hole.

[0033] Fig. 5 shows a perspective view showing the usage state of the cooking lid 1 according to the embodiment of the present invention. As described above, since the inner diameter D1 of the outer peripheral portion 11 of the cooking lid 1 is less than the diameter of the bottom surface 31 of the heating container 30, the cooking lid 1 covers only a part of the bottom surface 31 of the heating container 30, not the entire heating container 30.

[0034] The dishes cooked by the cooking method using the cooking lid 1 are not particularly limited as long as the object of the present invention is not impaired, and examples include stir-fries, steamed dishes, fried dishes, smoked dishes, etc.

[0035] Next, a preferred embodiment of the cooking method of the present invention will be described. The cooking method of the present invention is not limited to the embodiments (the first embodiment and the second embodiment) described below, and various modifications are possible without departing from the gist of the present invention. Note that the cooking method (the first aspect) of the present invention corresponds to the first embodiment, and the cooking method (the second aspect) of the present invention corresponds to the second embodiment.

[0036] <The First Embodiment> Hereinafter, a cooking method (first embodiment) using the cooking lid 1 will be described with reference to FIG. 6. Note that since the cooking lid 1 used in the cooking method (first embodiment) of the present invention is the same as the above-described cooking lid 1 of the present invention, detailed description thereof will be omitted.

[0037] In the cooking method (first embodiment) of the present invention shown in FIG. 6, oil is spread on the bottom surface 31 of the frying pan, which is the heating container 30, the food ingredients 40 are spread out and placed, and seasonings are added so as to cover the entire food ingredients 40 for cooking. During cooking, the cooking lid 1 is placed on the spread-out food ingredients 40. When the cooking lid 1 is placed on the food ingredients 40, a space S is formed between the spread-out food ingredients 40 and the cooking lid 1.

[0038] When the lower surface of the bottom wall of the frying pan 30 is heated, the temperature of the bottom surface 31 of the frying pan 30 rises, and cooking is performed by heating inside the space S.

[0039] As shown in FIG. 6, when cooking such as heating is performed with the cooking lid 1 placed on the spread-out food ingredients 40, the internal temperature of the space S further rises, the moisture contained in the food ingredients 40 evaporates, and steam is generated inside the space S. The generated steam is discharged from the gap between the outer peripheral portion 11 of the cooking lid 1 and the food ingredients 40. Further, the generated steam passes through the protrusion 20 under the guidance of the convex portion 21 formed on the inner wall of the protrusion 20, and then the steam is guided by the convex portion 21a formed inside the steam discharge hole 20a and discharged to the outside from the steam discharge hole 20a (the dotted arrow shown in FIG. 6). Therefore, it is difficult for the space S to be filled with steam, and it is difficult for water droplets due to the steam to adhere to the inner surface of the cooking lid 1.

[0040] In addition to the steam discharged to the outside from the outer peripheral portion 11 and the steam discharge hole 20a, the heated heat convects inside the space S (the solid arrow shown in FIG. 6). Since heat convects in a narrow space, the heat conduction efficiency to the food ingredients 40 is improved. Thereby, the food ingredients 40 inside the space S are evenly heated, and there are advantages that not only the cooking time is shortened, but also the number of times of mixing the food ingredients 40 during cooking is reduced.

[0041] Furthermore, although part of the steam discharged from the steam discharge hole 20a condenses into excess moisture, it enters the juice receiving groove 12 on the outer peripheral portion 11 of the cooking lid 1, which has the advantage of preventing the heated food ingredients from becoming watery.

[0042] Next, with reference to FIG. 7, as a specific example of the cooking method (first embodiment) of the present invention, a cooking method for stir-frying vegetables will be described.

[0043] Pour oil onto the bottom surface 31 of a frying pan 30 at room temperature without heating. Then, spread and arrange pork (ingredient 40a) and vegetables (ingredient 40b: carrots, ingredient 40c: onions, ingredient 40d: cabbages), and pre-mixed seasonings (soy sauce, oyster sauce, nam pla, etc.) on the bottom surface 31 of the frying pan 30. The pork is cut into bite-sized pieces, and the vegetables (carrots, onions, cabbages) are cut into a predetermined size.

[0044] Put pre-mixed seasonings (soy sauce, oyster sauce, nam pla, etc.) over the entire ingredients 40a to 40d, and heat the frying pan 30 over medium heat. Before the oil is sufficiently heated, place the cooking lid 1 on top of the ingredients 40a to 40d. Heat until steam comes out of the steam discharge hole 20a of the cooking lid 1. As shown in FIG. 7, part of the ingredients 40a to 40d is covered by the cooking lid 1. In the portion covered by the cooking lid 1, heat is convected between the bottom surface 31a of the frying pan 30 (the portion covered by the cooking lid 1) and the space S formed between the cooking lid 1, allowing the ingredients 40a to 40d to be cooked through quickly without having to stir them. In addition, although there are also parts of the ingredients 40a to 40d that are not covered by the cooking lid 1, the ingredients 40a to 40d in that part can be efficiently cooked through by the steam discharged from the outer peripheral portion 11 of the cooking lid 1.

[0045] Once it is confirmed that the ingredients 40a to 40d have been cooked through, remove the cooking lid 1 once and stir the ingredients 40a to 40d.

[0046] Regarding the cooking method of the present invention (first embodiment), in addition to the above-described preferred cooking method (stir-fried vegetables), the following cooking methods can be mentioned. · Simmered fish: Place the sliced fish in a frying pan together with seasonings. Then, place the cooking lid 1 on top of the ingredients (sliced fish) and heat. · Tonkatsu: Pour 1 cm of cooking oil into a frying pan, and spread and place the pork coated with breadcrumbs in the frying pan with the cooking oil. Then, place the cooking lid 1 on top of the ingredients (pork) and heat.

[0047] <Second Embodiment> Hereinafter, with reference to FIG. 8, a second embodiment of the cooking method of the present invention will be described. Note that the heating container 30 and the cooking lid 1 used in the cooking method are the same as those used in the cooking method of the first embodiment described above, so detailed description will be omitted. In addition, in the second embodiment of the cooking method of the present invention, except for the method of arranging the ingredients and the method of placing the cooking lid, the description is the same as that described in the first embodiment above, so detailed description will be omitted.

[0048] In the cooking method (second embodiment) of the present invention shown in FIG. 8, the ingredients 40 are arranged at the center of the bottom surface 31 of the frying pan, which is the heating container 30, and the cooking lid 1 is placed so as to cover the entire ingredients 40 for cooking.

[0049] When the cooking lid 1 is placed so as to cover the entire ingredients 40, the bottom surface 31 of the frying pan and the outer peripheral portion 11 of the cooking lid 1 are in contact, and a space S is formed between the bottom surface 31a of the frying pan (the bottom surface of the frying pan covered by the cooking lid 1) and the cooking lid 1. The generated steam is discharged to the outside through the steam discharge hole 20a, and the heated heat convects inside the space S, so the heat conduction efficiency to the ingredients 40 is improved. As a result, the ingredients 40 inside the space S are evenly heated, and the cooking time can be shortened.

[0050] Regarding the cooking method of the present invention (second embodiment), for example, the following cooking methods can be mentioned. ·Soba cake: Place the sliced cake in the center of the frying pan. Then, cover the entire placed ingredient (sliced cake) with the cooking lid 1 and heat it. ·Soft-boiled egg: Fill the frying pan with water and place the egg in the center of the frying pan. Cover the egg with the cooking lid 1 and heat it. After heating, lift the cooking lid 1 every 2 - 3 minutes and rotate the cooking lid 1 (perform this operation about 3 times).

[0051] As described above, the embodiments of the present invention have been explained. However, the present invention is not limited to the above embodiments, and various modifications are possible without departing from the gist of the present invention. Also, matters not explicitly disclosed in the above embodiments, such as the dimensions and weights of the components, do not deviate from the scope normally implemented by those skilled in the art, and those skilled in the art can adopt values that can be easily assumed.

Explanation of reference numerals

[0052] 1 Cooking lid 2 Lower part of the lid 3 Upper part of the lid 10 Lid body 11 Outer peripheral part 11a Lower surface of the outer peripheral part 12 Juice receiving groove 20 Protrusion 20a Steam discharge hole 21, 21a Convex part 30 Heating container 31, 31a Bottom surface 40, 40a, 40b, 40c, 40d Ingredients D1 Inner diameter of the outer peripheral part D2 Length in the longitudinal direction of the steam discharge hole D3 Length in the short - hand direction of the steam discharge hole H Height of the cooking lid body h1 Height of the protrusion S Space

Claims

1. A cooking method using a heating container having a bottom wall and a peripheral wall and a cooking lid, The cooking lid includes a lid body formed in a substantially conical shape that becomes higher from the outer peripheral portion to the central portion, and a protrusion portion provided with a steam discharge hole for discharging steam at the apex portion of the substantially conical shape in the lid body. The outer peripheral portion of the lid body has a juice receiving groove, and the inner diameter of the cooking lid is less than the diameter of the upper surface of the bottom wall of the heating container. Spread and place the food on the upper surface of the bottom wall of the heating container. A cooking method characterized by having a step of heating in a state where the outer peripheral portion of the lid body in the cooking lid is placed on the spread food.

2. A cooking method using a heating container having a bottom wall and a peripheral wall and a cooking lid, The cooking lid includes a lid body formed in a substantially conical shape that becomes higher from the outer peripheral portion to the central portion, and a protrusion portion provided with a steam discharge hole for discharging steam at the apex portion of the substantially conical shape in the lid body. The outer peripheral portion of the lid body has a juice receiving groove, and the inner diameter of the cooking lid is less than the diameter of the upper surface of the bottom wall of the heating container. Place the food at the center of the upper surface of the bottom wall of the heating container. A cooking method characterized by having a step of covering the entire placed food with the cooking lid and heating in a state where the outer peripheral portion of the lid body in the cooking lid is placed in contact with the upper surface of the bottom wall of the heating container.

3. The cooking method according to claim 1 or 2, wherein a convex portion for guiding steam is formed inside the steam discharge hole of the protrusion portion.

4. The cooking method according to claim 1 or 2, wherein the inner diameter of the cooking lid is 10 cm or more and 20 cm or less.

5. A cooking lid used by covering a heating container having a bottom wall and a peripheral wall, The cooking lid includes a lid body formed in a substantially conical shape that becomes higher from the outer peripheral portion toward the central portion, and a protrusion provided with a steam discharge hole for discharging steam at the apex portion of the substantially conical shape in the lid body. The outer peripheral portion of the lid body has a juice receiving groove. A cooking lid having an inner diameter of the cooking lid less than the diameter of the upper surface of the bottom wall of the heating container.

Images