Strainer and cooking tool using the same

Abstract

To provide a strainer and the like capable of preventing food materials from flowing out when draining liquid such as water, and efficiently flowing liquid out.SOLUTION: A strainer 10 forms a recess 14 storing food materials in a sieve body 12. The sieve body 12 forms slits 16 for flowing liquid out from an inner surface to an outer surface of the recess 14, boundary parts 18 with no slits 16 are formed from the center part of the recess 14 outward in a radial direction. The strainer 10 is divided into a plurality of parts 20 by the boundary parts 18. In each of the divided parts 20, a slit 16 is linearly formed so that it goes from a peripheral edge part (folding part 12a) to one of the boundary parts 18 in a planar view.SELECTED DRAWING: Figure 7

Description

Technical Field

[0001] The present disclosure relates to a cooking colander used for draining liquids such as water or hot water from food ingredients, and a cooking utensil using the same.

Background Art

[0002] Generally, when draining water from food ingredients such as washed vegetables, various devices have been devised to make it easier to use a draining colander.

[0003] Conventionally, when washing food ingredients with water or soaking them in water, there have been problems such as small pieces of vegetables falling out when the ingredients placed in the colander are held down with the palm of the hand and shaken off, or small pieces of vegetables flowing down when the vegetables are soaked in water.

[0004] In response to this problem, a draining colander with a lid in which an amifuta (net lid) is detachably provided on the draining colander has been disclosed (see Patent Document 1).

[0005] In addition, a cooking colander has been disclosed in which a handle body is detachably provided on the colander body to enable draining and draining of hot water, and the colander body can be housed in a cooking container in a suspended state (see Patent Document 2).

Prior Art Documents

Patent Documents

[0006]

Patent Document 1

Patent Document 2

Summary of the Invention

Problems to be Solved by the Invention

[0007] However, in conventional colanders made of plastic or the like, drainage holes are formed by meshes or slit holes. As a result, liquids such as water that have passed through the meshes or slit holes concentrate near the bottom surface of the colander, and liquid drainage cannot be efficiently achieved.

[0008] Also, when the colander is placed in a bowl for liquid drainage, efficient drainage from the upper part of the bowl cannot be achieved.

[0009] In view of such circumstances, the present disclosure provides a cooking colander that can prevent the outflow of food ingredients during liquid drainage such as draining water and efficiently drain the liquid, and a cooking utensil using the same.

Means for Solving the Problems

[0010] The present disclosure is a cooking colander in which a recess for accommodating food ingredients is formed in a colander body. The colander body has slits for allowing liquid to flow out formed so as to penetrate from the inner surface to the outer surface of the recess. A boundary portion without slits is formed from the central portion of the recess toward the radially outer side, and the cooking colander is partitioned into a plurality of portions in the circumferential direction by the boundary portion. Each of the partitioned portions is characterized in that slits are formed linearly from the periphery toward the boundary portion in a plan view.

[0011] In the present disclosure, the colander body has a substantially circular shape in a plan view, at least three portions partitioned by the boundary portion are formed, and each portion may have a substantially fan-shaped shape in a plan view.

[0012] In the present disclosure, the colander body may have a folded-back portion folded downward from the upper end at the peripheral edge of the recess, and slits may be formed from the bottom of the recess to the top of the folded-back portion.

[0013] In the present disclosure, at least three lower end portions of the folded-back portion of the recess may protrude downward more than the others.

[0014] In the present disclosure, a raised platform is provided at the bottom of the monkey body, and at least three lower ends of the raised platform may protrude downward more than the others.

[0015] In the present disclosure, the monkey body may be formed such that the outer surface side of the slit is wider than the inner surface side of the recess.

[0016] In the present disclosure, the portion sandwiched by the slit may be formed in a cross-sectional kamaboko shape in which the outer surface side is narrower than the inner surface side of the recess.

[0017] The present disclosure is a cooking utensil characterized by comprising a bowl for accommodating the cooking strainer in an opening and a lid for covering an opening at the upper part of the recess of the cooking strainer.

[0018] In the present disclosure, the bowl may have three or more protrusions protruding downward formed on the bottom surface.

Effect of the Invention

[0019] According to the cooking strainer of the present disclosure, etc., it is possible to achieve an excellent effect of preventing the outflow of food ingredients during draining or the like and efficiently draining the liquid.

Brief Description of the Drawings

[0020]

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Mode for Carrying Out the Invention

[0021] Hereinafter, embodiments according to the present disclosure will be described with reference to the accompanying drawings.

[0022] [1. Colander for Cooking According to the Embodiment] Figs. 1 to 9 are explanatory views of the colander 10 for cooking according to the embodiment.

[0023] [1.1 Configuration of the Colander 10 for Cooking] In the colander 10 for cooking, a recess 14 for accommodating ingredients such as vegetables is formed in the upper part of the colander body 12.

[0024] The monkey body 12 has a slit 16 formed to penetrate from the inner surface to the outer surface of the recess 14 for discharging liquid. From the central portion of the recess 14 toward the radially outer side, a boundary portion 18 of the solid portion adjacent to the slit 16 is formed radially.

[0025] The monkey body 12 has a generally circular shape in plan view, and a recess 14 recessed from the upper opening in a generally mortar shape or bowl shape is formed. The recess 14 can prevent the food ingredients from spilling and can store them.

[0026] The cooking strainer 10 is partitioned into a plurality of portions 20... in the circumferential direction by the boundary portion 18. A plurality of six portions 20... are formed by the boundary portion 18... In FIGS. 1 and 6, each portion 20 is denoted by reference numerals 20-1 to 20-6. Each portion 20 (20-1 to 20-6) sandwiched between a pair of boundary portions 18, 18 has a generally fan shape in plan view. Further, the boundary portion 18 is rod-shaped or bar-shaped.

[0027] As shown in FIGS. 1 to 8, in the portion 20 sandwiched between a pair of boundary portions 18, 18, the slit 16 formed therein is linear along a straight line or a curve so as to extend from the peripheral edge portion (folded-back portion 12a) toward one boundary portion 18 and be substantially parallel to the other boundary portion 18 in plan view. Specifically, as shown in FIGS. 1, 6, 7, and 8, the slit 16 extending from the peripheral edge portion toward one boundary portion 18 is "J-shaped" or "zigzag", and the slit 16 near the other boundary portion 18 is linear. More specifically, as shown in FIG. 1, taking one portion 20-1 of the portions 20 as an example, it is sandwiched between one boundary portion 18y (portion 20-2 side) and the other boundary portion 18x (portion 20-6 side). In this one portion 20-1, the slit 16 (16x) adjacent to the other boundary portion 18x is formed to extend linearly from the peripheral edge portion (folded-back portion 12a) toward the central portion in the plan view of the cooking strainer 10, and the plurality of other slits 16 are formed to have different "J-shaped" or "zigzag" bends and lengths from the peripheral edge portion (folded-back portion 12a) and reach the boundary portion 18y at an angle at the tip portion.

[0028] As shown in FIGS. 2 to 5, 7, and 8, the monkey body 12 has a folded portion 12a that is folded downward from the upper end at the peripheral edge of the recess 14, and a slit 16 is formed from the bottom of the recess 14 to the top of the folded portion 12a. Further, the peripheral edge 12a1 of the outer periphery rather than the top of the folded portion 12a is not formed with the slit 16. The lower end portion of the peripheral edge 12a1 of the folded portion 12a is a protruding portion 12b where three locations (an example of at least three locations) protrude downward more than others.

[0029] The bottom 12c of the monkey body 12 is provided with a raised platform 22. As shown in FIGS. 2 to 5 and 8, at the lower end portion of the raised platform 22, three locations (an example of at least three locations) where a grounding portion 22a that protrudes downward more than others is formed. Since the three grounding portions 22a protrude from the raised platform 22, when placed on a table or the like, it contacts at three points, so the grounding is stable. Because of the raised platform 22, the bottom 12c does not contact the table surface, and there is no stagnation of water, so efficient drainage can be achieved. Further, since the three grounding portions 22a protrude, when placed on a flat surface, it makes three-point contact, and a space is formed between the adjacent grounding portions 22a. Therefore, even when the cooking strainer 10 is placed on a flat place such as a sink, water does not stagnate in the grounding portion 22a, so drainage can be achieved.

[0030] The slit 16 formed in the monkey body 12 is formed wider on the outer surface side than on the inner surface side of the recess 14. That is, as shown in FIG. 9, when viewed in cross-section in (a) and enlarged in (b), the width wo on the outer surface side of the recess 14 is wider than the width wi on the inner surface side (wi < wo).

[0031] Therefore, since the width wo on the outer surface side of the slit 16 is wider than the width wi on the inner surface side (wi < wo), even if the food ingredients are finely cut, it is difficult for the food ingredients to enter the slit 16 due to the narrowness of the width wi on the inner surface side, and even if the food ingredients are sandwiched or clogged in the slit 16, they are easy to take out.

[0032] In the embodiment, as shown in FIGS. 7 to 9, in the monkey body 12, the bar-shaped portion 28 sandwiched by the slits 16 is formed in a cross-sectional kamaboko shape with the outer surface side being narrower than the inner surface side of the recess 14. Making the bar-shaped portion 28 into a kamaboko shape in this way is an example, and other shapes such as a cross-sectional triangular shape may be used.

[0033] As shown in FIGS. 3, 5, 8, etc., so as to surround the outer peripheral surface of the monkey body 12, a belt-shaped reinforcing portion 30 that connects the bar-shaped portions 28 separated by the slits 16 to reinforce the strength of the monkey body 12 is located at about the mid-height position of the monkey body 12 and is formed on the outer peripheral surface side of the bar-shaped portion. Although the slit 16 is blocked at the formation portion of the reinforcing portion 30, the width of the reinforcing portion 30 may be made narrower than that of the bar-shaped portion 28, and by making it narrower, it is possible to prevent it from affecting the drainage of water. In addition, the strength of the monkey body 12 is increased by connecting the bar-shaped portions 28 separated by the slit 16 with the raised platform 22 provided at the bottom 12c of the monkey body 12.

[0034] [1.2 Effects of the cooking strainer 10] In the cooking strainer 10, as shown in FIG. 9, in the monkey body 12, the width wo on the outer surface side of the slit 16 is wider than the width wi on the inner surface side (wi < wo), so it is difficult for food ingredients to enter the slit 16 due to the narrowness of the width wi on the inner surface side.

[0035] Therefore, even if washed vegetables and other food ingredients are placed in the recess 14 of the cooking strainer 10 and the cooking strainer 10 is shaken as it is or with the food ingredients held by hand to drain the water, since the width wi on the inner surface side of the slit 16 is narrow, the food ingredients are held against the inner surface of the recess 14, are difficult to flow out from the slit 16, and are difficult to be pinched by the slit. Moreover, since the width wo on the outer surface side is wide, the liquid itself is easy to drain (easy to wipe off).

[0036] Therefore, when draining or removing liquid using the colander 10 for cooking, it is possible to prevent the outflow of food ingredients and efficiently drain the liquid. Since the portion sandwiched by the slits is formed in a cross-sectional kamaboko shape, the liquid can flow out smoothly. When cutting cabbage by hand and covering the lid 26 described later to spill water, it is easy to use because the cabbage is less likely to be sandwiched in the slit 16.

[0037] In addition, in the colander 10 for cooking, the portion 20 partitioned by the boundary portion 18 is divided into six parts in the embodiment, and an image with a neat appearance can be received.

[0038] [2. Cooking Utensil According to Embodiment] Figs. 10 to 16 are explanatory views of a cooking utensil in which a bowl 24 and a lid 26 are combined with the colander 10 for cooking.

[0039] [2.1 Configuration of Cooking Utensil] Based on Figs. 10 to 16, a cooking utensil in which a bowl 24 and a lid 26 are combined using the colander 10 for cooking according to the embodiment will be described.

[0040] As shown in Figs. 10 to 16, the cooking utensil includes a bowl 24 that houses the colander 10 for cooking in the upper opening 24o of the bowl 24, and a lid 26 for covering the opening of the recess 14 at the upper part of the housed colander 10 for cooking.

[0041] The bowl 24 is a container with a deeper bottom than the cooking strainer 10 and is configured to accommodate the cooking strainer 10 within its upper opening 24o (see FIGS. 11 and 13). The bowl 24 has a flange portion 24a with an enlarged diameter at its upper end, and the flange portion 24a has a substantially flat structure without vertical unevenness. The outer peripheral portion of the flange portion 24a is bent upward. The folded-back portion 12a of the cooking strainer 10 can fit and rest on the flange portion 24a, and a space is provided between the lower part of the folded-back portion 12a and the flange portion 24a. The lower end of the peripheral edge 12a1 of the folded-back portion 12a of the cooking strainer 10 has protruding portions 12b (see FIGS. 11, 12, and 14) where three locations (an example of at least three locations) protrude downward more than the others. As a result, the space between the protruding portions 12b is recessed upward, and when placed on the flange portion 24a, a space is formed between the upper surface of the flange portion 24a and the protruding portions 12b. Water can flow out through this space during draining.

[0042] Also, as shown in FIGS. 11 and 13, when the cooking strainer 10 is accommodated in the bowl 24, the folded-back portion 12a of the cooking strainer 10 protrudes upward from the upper end of the flange portion 24a. The upper end 16a of the slit 16 of the cooking strainer 10 is located at the upper end of the folded-back portion 12a and is positioned near or above the upper end of the flange portion 24a.

[0043] Moreover, the lower part of the bowl 24 has a structure with a narrowing bottom, and the bottom surface 24b is substantially flat, with three (an example of three or more) protrusions 24c protruding downward from the bottom surface.

[0044] Since the three protrusions 24c are formed on the bottom surface 24b, it does not stick when placed on a table or the like and stabilizes without rattling.

[0045] The lid 26 is formed in a dish shape with a depression 26a that is shallower than the recess 14 of the strainer 10 for cooking, opening upward. The peripheral edge 26b has a slightly expanded diameter in a flange shape. Further, the bottom surface of the bottom 26c has a bulging portion (indicated by reference numeral 26c1) formed in a shape where the central portion bulges slightly upward in an arc. The peripheral edge 26b of the lid 26 has three upper ends that are gently raised, and has a shape that substantially corresponds to the folded-back portion 12a of the strainer 10 for cooking. As shown in FIGS. 11 and 13, similar to the bulging portion 26c1 of the lid 26, the bottom surface of the bottom 12c of the strainer 10 for cooking and the bottom surface 24b of the bowl 24 each have a bulging portion (indicated by reference numerals 12c1 and 24b1, respectively) formed in a shape where the central portion of each bottom surface bulges slightly upward in an arc.

[0046] [2.2 Function and effect of cooking utensils] According to the cooking utensil of the embodiment, as shown in FIGS. 10 to 16, when the strainer 10 for cooking containing food ingredients is stacked on the bowl 24 and covered with the lid 26, the folded-back portion 12a of the strainer 10 for cooking is placed on the upper surface of the flange portion 24a at the peripheral edge of the bowl 24. In the folded-back portion 12a, since the protruding portions 12b protrude downward at three points, the protruding portions 12b are in contact with the upper surface of the flange portion 24a of the bowl 24 to support the strainer 10 for cooking, and the portions other than the protruding portions 12b are raised, creating a gap between the portions other than the protruding portions 12b and the upper surface of the flange portion 24a.

[0047] When food ingredients are placed in the strainer 10 for cooking on the bowl 24, covered with the lid 26, and cooked by heating in a microwave oven, it is not airtight, and steam is moderately discharged from the space inside the strainer 10 for cooking through the slits 16 and the gap between the protruding portions 12b and the upper surface of the flange portion 24a. By efficiently circulating the steam, heat cooking such as steaming can be performed.

[0048] Further, when water is placed in the bowl 24 and the food ingredients in the strainer 10 for cooking are immersed in the water, covered with the lid 26, and the bowl 24 is tilted while being held by hand, water is efficiently discharged through the gap between the portions other than the slits 16 and the protruding portions 12b and the upper surface of the flange portion 24a, enabling draining.

[0049] Also, in the folded-back portion 12a, since the protruding portion 12b protrudes downward at three points, on the upper surface of the flange portion 24a of the bowl 24, the protruding portion 12b is in contact to support the strainer 10 for cooking, and the strainer 10 for cooking can be stably supported on the bowl 24.

[0050] Moreover, on the bottom surface 24b of the bowl 24, since three protrusions 24c are formed to protrude, it does not stick when placed on the table and can be stably placed, with high stability.

[0051] Also, in the strainer 10 for cooking, since each slit 16 of the strainer body 12 extends from the bottom portion 12c to the folded-back portion 12a, water can be easily discharged.

[0052] FIG. 17 is an explanatory view of a modified usage example of the cooking utensil according to the embodiment. In the embodiment, as shown in FIG. 11 described above, the strainer 10 for cooking was stacked on the bowl 24, and the lid 26 was stacked on the strainer 10 for cooking in a state where the recess 26a faced downward. In contrast, the cooking utensil of the embodiment may be used (modified use) in a state where the lid 26 is turned upside down (vertically) from above the strainer 10 stacked on the bowl 24 and the recess 26a faces upward, as in the modified usage example shown in FIG. 17.

[0053] In this modified usage example, the lid 26 is in a state where the recess 26a faces upward, and the space between the lid 26 and the recess 14 of the strainer 10 for cooking becomes wider. Therefore, even if the ingredients stored in the strainer 10 for cooking are in a state of bulging upward, the ingredients can be covered with a margin corresponding to the recess 26a.

[0054] FIG. 18(a) shows the strainer for cooking according to the embodiment, and FIG. 18(b) is an explanatory view of a usage example of the cooking utensil according to the embodiment. As shown in FIG. 18(a), when holding the folded-back portion 12a and the side surface with hands B and B with the strainer 10 for cooking containing ingredients A such as vegetables, the water C flowing out from the slit 16 will fall, so the ingredients A can be drained.

[0055] Also, as shown in Fig. 18(b), the cooking utensil has a lid 26 placed upside down on the bowl 24 as in the above-described modified usage example. By holding the cooking utensil from the side with hands B, B so as to sandwich the flange portion 24a of the bowl 24 and the peripheral edge portion 26b of the lid 26 from above and below and tilting it, the water C inside can be discharged from the gap between the bowl 24 and the lid 26. Thus, the drained water from the ingredients can flow out from the inside of the bowl 24 to a drainage place such as the sink D.

[0056] The present disclosure is not limited to the strainer for cooking and the cooking utensil according to the embodiments described above, and it goes without saying that various modifications can be freely made within the scope of the present disclosure.

Industrial Applicability

[0057] The strainer for cooking and the cooking utensil of the present disclosure can be used for draining water from ingredients such as vegetables and for steam steaming.

Explanation of Reference Numerals

[0058] 10 Strainer for cooking 12 Strainer body 12a Folded-back portion (peripheral edge) 12a1 Peripheral end 12b Protrusion 12c Bottom 12c1 Bulging portion 14 Recess 16 Slit 16a Upper end of the slit 18 Boundary portion 20 Partitioned portion 22 Raised platform 22a Grounding portion 24 Bowl 24a Flange portion 24b Bottom surface 24b1 Bulging portion 24c Protrusion 24o Upper opening 26 Lid 26a Depression 26b Peripheral edge portion 26c Bottom 26c1 Bulging portion 28 Stacked portion 30 Reinforcement portion wi Inlet width of the slit wo Outlet width of the slit

Claims

1. A colander for cooking, in which a recess for accommodating food is formed in the colander body, wherein a slit for allowing liquid to flow out is formed so as to penetrate from the inner surface to the outer surface of the recess in the colander body, a boundary portion without a slit is formed from the central portion of the recess toward the radially outer side, the cooking colander is partitioned into a plurality of portions in the circumferential direction by the boundary portion, and linear slits are formed in each of the partitioned portions so as to extend from the peripheral edge toward the boundary portion in plan view. A cooking colander characterized by this.

2. The colander body has a substantially circular shape in plan view, at least three portions are formed by the boundary portion, and each portion has a substantially fan-shaped shape in plan view. The cooking colander according to Claim 1, characterized by this.

3. The colander body has a folded-back portion that is folded downward from the upper end at the peripheral edge of the recess, and a slit is formed from the bottom of the recess to the top of the folded-back portion. The cooking colander according to Claim 1, characterized by this.

4. At least three lower end portions of the folded-back portion of the recess protrude downward more than others. The cooking colander according to Claim 3, characterized by this.

5. The bottom of the colander body is provided with a raised platform, and at least three lower end portions of the raised platform protrude downward more than others. The cooking colander according to Claim 1, characterized by this.

6. The colander body is characterized in that the slit is formed wider on the outer surface side than on the inner surface side of the recess. The cooking colander according to Claim 1, characterized by this.

7. The colander body is characterized in that the portion sandwiched by the slits is formed in a kamaboko cross-sectional shape with the outer surface side being narrower than the inner surface side of the recess. The cooking colander according to Claim 1, characterized by this.

8. A cooking utensil comprising a bowl for accommodating the cooking colander according to any one of Claims 1 to 7 in the opening, and a lid for covering the opening at the upper part of the recess of the cooking colander.

9. The bowl is characterized in that three or more protrusions protrude downward from the bottom surface. The cooking utensil according to Claim 8, characterized by this.

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