Cooking assisting tool and cooking device

Abstract

To provide a cooking device that can be used for various cooking methods by changing a food processing medium housed in a container.SOLUTION: A cooking device has: a first container for internally housing a food material, and constituted of a base material consisting of metal foil or alloy foil molded so that an upper surface is opened; a second container for internally housing a food processing medium, and constituted of a base material consisting of metal foil or alloy foil molded so that an upper surface is opened; and a cooking assisting tool for making the first container and the second container adjacent to each other in a vertical direction, having a hollow column shape, and having an open upper surface and an open lower surface. While the first container and the second container are adjacent to each other via the cooking assisting tool, the food processing medium in the second container is heated, and thereby heat treatment or smoking treatment of the food material housed in the first container can be performed.SELECTED DRAWING: Figure 1

Description

[Technical Field]

[0001] The present invention relates to cooking aids and cooking utensils. [Background technology]

[0002] Examples of cooking utensils used for cooking include frying pans, pots, kettles, steamers, electric cooking appliances, etc. Appropriate cooking utensils are selected depending on the ingredients used and the cooking method (steaming, baking, frying, boiling, etc.).

[0003] However, when cooking multiple dishes or large quantities of food at the same time, it is necessary to prepare and use the appropriate cooking utensils for each dish and cooking method, which takes a lot of time and effort from cooking to cleaning up.In addition, a considerable amount of space is required to store the cooking utensils used.

[0004] A multipurpose electric cooking pot exists as a cooking implement that can shorten cooking time, and it comprises a main body having a chamber and an opening, a raising ring disposed on the main body and communicating with the chamber, an inner pot disposed on the chamber and protruding from the opening, a steaming tray selectively disposed on the raising ring or the inner pot, and a lid disposed on the raising ring to cover the steaming tray and close the chamber, the chamber being used to place water, and the water being suitable for heating to form steam within the chamber (Patent Document 1).

[0005] In addition, Patent Document 2 discloses a device for maintaining a stacked state of a steam generating vessel and a steamer placed on top of it, or between steamers, which is provided with steam passage holes in the area except for the peripheral edge and has one side on both sides of the peripheral edge. A steamer holder is disclosed that is characterized by having at least one annular protrusion formed on one surface and one formed on the other surface having a different diameter.

[0006] Furthermore, Patent Document 3 discloses a retractable steamer made up of multiple steamer bodies stacked one on top of the other, wherein an opening is formed at the top end of the steamer body and the periphery of the opening is formed so as to have protruding lugs, a plurality of perforations are provided at the bottom end of the steamer body, a ring-shaped groove is provided on the outer periphery of the steamer body near the bottom end, and a retaining ring is further fitted onto the outer periphery of the steamer body, and when the retaining ring of one steamer body is hung in the groove, the outer diameter of the retaining ring is larger than the diameter of the opening of the steamer body to be stacked, so that one steamer body can be abutted above the lug of another steamer body with the retaining ring in the groove, thereby resulting in the steamer bodies being stacked on top of each other, and when the retaining ring is moved away from the groove and positioned below the lug, the steamer body can be smoothly stored inside the other steamer body without being obstructed by the retaining ring. [Prior art documents] [Patent documents]

[0007] [Patent Document 1] Utility Model Registration No. 3244134 [Patent Document 2] Japanese Utility Model Application Publication No. 5-88429 [Patent Document 3] Japanese Patent Application Laid-Open No. 2011-78531 Summary of the Invention [Problem to be solved by the invention]

[0008] The multipurpose electric cooking pot disclosed in Patent Document 1 is made up of multiple parts, such as a main body, an inner pot, a chamber, etc. Therefore, a large space is required to store the multipurpose electric cooking pot, and cleaning it after cooking takes a considerable amount of time and effort. Furthermore, the bamboo steamer holder disclosed in Patent Document 2 can stack multiple bamboo steamers of different diameters, but is not compatible with cooking methods other than steaming. Similarly, the retractable bamboo steamer disclosed in Patent Document 3 can reduce storage space, but is not compatible with cooking methods other than steaming.

[0009] Furthermore, when using these cooking utensils outside the kitchen, the entire set must be carried, which results in bulky luggage when traveling.Furthermore, after use, the cooking utensils must be washed and excess water removed, which makes cleanup a time-consuming task. For these reasons, these cooking appliances are not suitable for use in places other than cooking areas, particularly in campsites, cars, shelters, and the like.

[0010] The main object of the present invention is to provide a cooking implement and cooking aid that are simple in structure, easily portable, and suitable for cooking outside of a kitchen. Another object of the present invention is to provide a cooking utensil and cooking aid that can be used for a variety of cooking methods by changing the food processing medium contained in the container. Another object of the present invention is to provide a cooking utensil and cooking aid that uses a container that can be used as tableware after cooking and can also be discarded after eating. [Means for solving the problem]

[0011] (1) The cooking aid of the present invention is a hollow cylindrical cooking aid with open top and bottom, which functions as a cooking utensil by vertically adjacently placing a first container, which contains food ingredients and is made of a base material made of metal foil or alloy foil molded to have an open top, and a second container, which contains a food processing medium and is made of a base material made of metal foil or alloy foil molded to have an open top. The upper edge of the first container is positioned so as to contact the outer surface of the first container, thereby detachably supporting the first container, and the lower edge of the second container is positioned so as to contact the inner surface or upper edge of the second container, thereby detachably supporting the second container. When the first container and the second container are adjacent to each other via the cooking aid, the food processing medium in the second container is heated, thereby enabling the food ingredients contained in the first container to be heat-treated or smoked.

[0012] (2) The cooking utensil of the present invention comprises a first container which contains food ingredients and is made of a base material made of metal foil or alloy foil formed to have an open top; a second container which contains a food processing medium and is made of a base material made of metal foil or alloy foil formed to have an open top; and a cooking aid which is hollow and cylindrical and has open top and bottom surfaces and which connects the first container and the second container adjacent to each other vertically. The cooking aid is configured so that its upper edge is positioned so as to contact the outer surface of the first container and detachably supports the first container, and its lower edge is positioned so as to contact the inner surface or upper edge of the second container and is detachably supported by the second container. When the first container and the second container are adjacent to each other via the cooking aid, the food processing medium in the second container is heated, thereby enabling the food ingredients contained in the first container to be heat-treated or smoked.

[0013] (3) Another aspect of the present invention is the cooking device described in (2) above, wherein the first container has a hole in the bottom.

[0014] (4) Another aspect of the present invention is a cooking utensil as described in (2) or (3) above, wherein the upper edge of the first container has a flange portion A, and the cooking aid is positioned so that the upper edge of the cooking aid contacts the underside of the flange portion A, thereby removably supporting the first container.

[0015] (5) Another aspect of the present invention is a cooking utensil according to any one of (2) to (4) above, wherein the upper edge of the second container has a flange portion B, and the cooking aid is removably supported on the second container with the lower edge of the cooking aid in contact with the upper surface of the flange portion B.

[0016] (6) Another aspect of the present invention is the cooking utensil according to any one of (2) to (5) above, wherein the cooking aid has a handle on the side surface.

[0017] (7) Another aspect of the present invention is a cooking utensil according to any one of (2) to (6) above, wherein at least one of the bottom of the first container or the bottom of the container on base 2 has a silicone film on the upper surface. [Effects of the Invention]

[0018] The cooking aid and cooking implement of the present invention have a simple structure, are easily portable, and can be suitably used for cooking outside the kitchen. Furthermore, the cooking aid and cooking implement of the present invention can be used for a variety of cooking methods by changing the food processing medium contained in the container. Furthermore, the cooking aid and cooking implement of the present invention can be used as tableware after cooking, and ingredients can be cooked using containers that can also be discarded after eating. [Brief explanation of the drawings]

[0019] [Figure 1] 1 is a right side view schematically showing the overall configuration of a cooking utensil according to a first embodiment of the present invention. [Figure 2] FIG. 2 is an exploded right side view showing a first container, a second container, and cooking aids that constitute the cooking utensil in the embodiment. [Figure 3] In this embodiment, FIG. 3(a) is a top view schematically showing the cooking aid, and FIG. 3(b) is a bottom view schematically showing the cooking aid. [Figure 4] FIG. 2 is a top view schematically showing a first container in the embodiment. [Figure 5] FIG. 10 is a top view schematically showing a second container in the embodiment. [Figure 6] FIG. 2 is a right side cross-sectional view schematically showing the cooking utensil according to the embodiment in use. [Figure 7] FIG. 10 is a right side cross-sectional view schematically showing a state in which a cooking utensil according to a second embodiment of the present invention is in use. [Figure 8] FIG. 10 is a right side view schematically showing the overall configuration of a cooking utensil according to a third embodiment of the present invention. [Figure 9] FIG. 2 is a right side cross-sectional view schematically showing the cooking utensil according to the embodiment in use. [Figure 10] FIG. 10 is a schematic top view of a cooking utensil according to a modified example of the present invention. DETAILED DESCRIPTION OF THE INVENTION

[0020] Hereinafter, an embodiment of the present invention will be described with reference to the drawings.

[0021] 1. First embodiment (composition) 1 to 6, the cooking utensil 10 according to this embodiment has a first container 100, a second container 200, and a cooking aid 300. The cooking aid 300 is arranged so as to be in contact with the first container 100 and the second container 200, and the first container 100 and the second container 200 are arranged so as to be adjacent to each other vertically with the cooking aid 300 in between. In other words, the first container 100, the second container 200, and the cooking aid 300 are arranged in the following order from top to bottom: first container 100, cooking aid 300, second container 200.

[0022] The first container 100 is for storing food ingredients inside and is made of a base material made of aluminum foil molded so that the top surface is open, and has a bottom 110, side surfaces 120, and an upper edge 130 that forms the top opening. The first container 100 has a rectangular prism shape with rounded corners when viewed from above, an opening area of ​​approximately 100 mm x 120 mm, and a height (H1) of approximately 30 mm to 50 mm. The side surface 120 is inclined downwards toward the center of the bottom 110 so that the area of ​​the bottom 110 is larger than the opening area. The thickness (TA1) of the first container 100 is preferably approximately 50 μm to 100 μm.

[0023] The bottom 110 of the first container 100 is provided with a plurality of holes 140 penetrating the top and bottom surfaces of the bottom 110. The size of the holes 140 is preferably 5 mm or less in diameter (φ), and the holes 140 are preferably provided so that the distance between adjacent holes 140 is at least 20 mm.

[0024] A flange portion 132 (flange portion A) is integrally formed on the upper edge portion 130 of the first container 100. The width (length in the short side direction: W1) of the flange portion 132 is 4 mm to 8 mm, preferably 4 mm to 7 mm. The flange portion 132 is also formed so as to be approximately parallel to the bottom portion 110.

[0025] The second container 200 contains water, a food processing medium, inside, and is made of a base material made of aluminum foil molded so that the top surface is open, and has a bottom 210, side surfaces 220, and an upper edge 230 that forms the top opening. The second container 200 has a rectangular prism shape with rounded corners when viewed from above, an opening area of ​​approximately 100 mm x 120 mm, and a height (H2) of approximately 30 mm to 50 mm. The side surface 220 is inclined downward toward the center of the bottom 210 so that the area of ​​the bottom 210 is larger than the opening area. The thickness (TA2) of the second container 200 is preferably approximately 50 μm to 100 μm.

[0026] A flange portion 232 (flange portion B) is integrally formed on the upper edge portion 230 of the second container 200. The width (length in the short side direction: W2) of the flange portion 232 is 4 mm to 8 mm, preferably 4 mm to 7 mm. The flange portion 232 is also formed so as to be approximately parallel to the bottom portion 210.

[0027] The cooking aid 300 is made of metal and is hollow and cylindrical, with openings on the top and bottom. It has an upper edge 300a that forms the opening on the top, a lower edge 300b that forms the opening on the bottom, a side portion 310, and a handle 320 provided on the side portion 310. The upper edge 300a of the cooking aid 300 contacts the outer surface of the first container 100, i.e., the underside of the flange 132, and detachably supports the first container 100. The lower edge 300b of the cooking aid 300 is placed so as to contact the upper surface of the flange 232 of the second container 200, and is detachably supported by the second container 200. Therefore, the length and shape of the inner periphery of the upper rim 300a are adjusted so that the upper rim 300a can contact and support the lower surface of the flange 132 of the first container 100. Also, the length and shape of the inner periphery of the lower rim 300b are adjusted so that the lower rim 300b is placed in contact with the upper surface of the flange 232 of the second container 200 and is detachably supported by the second container 200. The cooking aid 300 has a height of about 25 mm to 80 mm and a thickness of about 1 mm to 5 mm. The size of the handle 320 is not particularly limited.

[0028] (How to use / effect) First, a predetermined amount of water is poured into the second container 200. The amount of water poured into the second container 200 is adjusted taking into consideration the type of dish to be made, the types of ingredients, cooking time, etc. The cooking time is also adjusted appropriately depending on the type of dish to be made, the types of ingredients, and the configuration of the first container 100.

[0029] Next, the cooking aid 300 is placed on the second container 200 so that the lower edge 300b contacts the upper surface of the flange 232 of the second container 200. Then, the first container 100, with ingredients placed on the bottom 110, is placed on the cooking aid 300 so that the lower surface of the flange 132 contacts the upper edge 300a of the cooking aid 300. It is desirable that the ingredients be placed on the bottom 110 so as not to block the holes 140. As a result, cooking utensil 10 is configured such that first container 100 and second container 200 are adjacent to each other above (first container 100) and below (second container 200) via cooking aid 300. In this state, the distance between the surface of the water contained in second container 200 and the underside of bottom 110 of first container 100 is preferably about 10 mm to 15 mm.

[0030] The water may be poured into the second container 200 after the cooking aid 300 is placed on the flange 232 of the second container 200. The ingredients may be placed in the first container 100 after the first container 100 is placed on the cooking aid 300. The cooking aid 300 on which the first container 100 is placed may then be placed on the second container 200.

[0031] Next, the lid is placed on the first container 100 so as to cover the opening of the first container 100. This seals the space enclosed by the lid, first container 100, cooking aid 300, and second container 200. When the second container 200 is heated in this state using solid fuel, the water is heated and vaporized by thermal conduction, generating steam. The generated steam flows into the first container 100 through the holes 140 (arrows in FIG. 6 ) and heats the food placed on the bottom 110 of the first container 100. The second container 200 is then heated for a predetermined time, completing the heat treatment (steaming) of the food.

[0032] (effect) Cooking utensil 10 configured as described above has a simple structure in which first container 100 and second container 200 are arranged adjacent to each other vertically with cooking aid 300 interposed therebetween. Cooking utensil 10 therefore makes it possible to efficiently cook ingredients even in small spaces, such as in a camping tent or in a car. Furthermore, cooking utensil 10 has a simple structure and is therefore easy to carry. Furthermore, after cooking, the first container 100 and the second container 200 can be easily separated by lifting the cooking aid 300 via the handle 320. Furthermore, the first container 100 can be used as tableware after cooking, and in this case, by holding the handle 320, the food can be eaten without touching the hot first container 100. Furthermore, because the first container 100 is made of aluminum foil as a base material, it can be easily disposed of after meals. The same is true for the second container 200. This type of cooking utensil 10 does not require cleaning after cooking and is also highly hygienic. Furthermore, because the first container 100 and the second container 200 are made of a base material made of aluminum foil, which has high thermal conductivity, it is possible to sufficiently heat-treat ingredients even when using solid fuel. In particular, the provision of multiple holes 140 allows the generated steam to easily flow into the first container 100 through the holes 140, allowing ingredients to be heated efficiently and shortening the time required for cooking. Furthermore, the cooking utensil 10 has a simple structure and is highly hygienic, so it can be suitably used for cooking in evacuation shelters and the like where space, heating means, water, etc. are limited.

[0033] 2. Second embodiment The second embodiment will be described below with reference to Fig. 7. Note that the same components as those in the first embodiment are denoted by the same reference numerals, and detailed description thereof will be omitted.

[0034] (composition) In the second embodiment, smoke chips, which are a food treatment medium, are contained in the second container 200.

[0035] (How to use / effect) A predetermined amount of smoke chips is placed on the bottom 210 of the second container 200. The amount of smoke chips placed in the second container 200 is adjusted taking into consideration the type of dish to be made, the types of ingredients, cooking time, etc. The cooking time is also adjusted appropriately depending on the type of dish to be made, the types of ingredients, and the configuration of the first container 100.

[0036] When the second container 200 is heated using solid fuel with the lid placed on the first container 100, the smoke chips are heated by thermal conduction, generating smoke. The generated smoke flows into the first container 100 through the holes 140 (arrows in FIG. 7 ) and smokes the food placed on the bottom 110 of the first container 100. The second container 200 is then heated for a predetermined time, completing the smoking process of the food.

[0037] (effect) Cooking utensil 10 can achieve substantially the same effects as those of the first embodiment. In addition, cooking utensil 10, in particular, is provided with a plurality of holes 140, which makes it easier for smoke generated from second container 200 to flow into first container 100 through holes 140, allowing ingredients to be smoked efficiently and shortening the time required for cooking. In this way, the cooking device 10 can be used for a variety of cooking methods by changing the food processing medium contained in the second container 200.

[0038] 3. Third embodiment The third embodiment will be described below with reference to Figures 8 and 9. Note that the same components as those in the first embodiment are denoted by the same reference numerals, and detailed description thereof will be omitted.

[0039] (composition) The cooking utensil 20 according to this embodiment has a first container 100, a second container 200, a cooking aid 300, a third container 400, and a cooking aid 500. The cooking aid 300 is arranged so as to be in contact with the first container 100 and the second container 200, and the first container 100 and the second container 200 are arranged so as to be adjacent to each other vertically with the cooking aid 300 in between. In other words, the first container 100, the second container 200 and the cooking aid 300 are arranged in the following order from top to bottom: first container 100, cooking aid 300, second container 200. The cooking aid 500 is arranged so as to be in contact with the first container 100 and the third container 400, and the first container 100 and the third container 400 are arranged so as to be adjacent to each other vertically with the cooking aid 500 in between. That is, the first container 100, cooking aid 500 and third container 400 are arranged in the following order from top to bottom: third container 400, cooking aid 500, first container 100.

[0040] The third container 400 is for storing food ingredients inside, and is made of a base material made of aluminum foil molded so that the top surface is open, and has a bottom 410, side surfaces 420, and an upper edge 430 that forms the top opening. The third container 400 has a rectangular prism shape with rounded corners when viewed from above, an opening area of ​​approximately 100 mm x 120 mm, and a height (H3) of approximately 30 mm to 50 mm. The side surface 420 is inclined downward toward the center of the bottom 410 so that the area of ​​the bottom 410 is larger than the opening area. The thickness (TA3) of the third container 400 is preferably approximately 50 μm to 100 μm.

[0041] The bottom 410 of the third container 400 is provided with a plurality of holes 440 penetrating the upper and lower surfaces of the bottom 410. The size of the holes 440 is preferably 5 mm or less in diameter (φ), and the holes 440 are preferably provided so that the distance between adjacent holes 440 is at least 20 mm.

[0042] A flange portion 432 (flange portion A) is integrally formed on the upper edge portion 430 of the third container 400. The width (length in the short side direction: W3) of the flange portion 432 is 4 mm to 8 mm, preferably 4 mm to 7 mm. The flange portion 432 is also formed so as to be approximately parallel to the bottom portion 410.

[0043] The cooking aid 500 is made of metal and is hollow and cylindrical, with openings on the top and bottom, and has an upper edge 500a that forms the opening on the top, a lower edge 500b that forms the opening on the bottom, and side portions 510. The upper edge 500a of the cooking aid 500 contacts the outer surface of the third container 400, i.e., the underside of the flange 432, and detachably supports the third container 400. The lower edge 500b of the cooking aid 500 is placed so as to contact the upper surface of the flange 132 of the first container 100, and is detachably supported by the first container 100. Therefore, the length and shape of the inner periphery of the upper rim 500a are adjusted so that the upper rim 500a can contact and support the lower surface of the flange 432 of the third container 400. Also, the length and shape of the inner periphery of the lower rim 500b are adjusted so that the lower rim 500b is placed in contact with the upper surface of the flange 132 of the first container 100 and is detachably supported by the first container 100. The cooking aid 500 has a height of about 25 mm to 80 mm, and a thickness of about 1 mm to 5 mm.

[0044] (How to use / effect) First, a predetermined amount of water is poured into the second container 200. The amount of water poured into the second container 200 is adjusted taking into consideration the type of dish to be made, the types of ingredients, cooking time, etc. The cooking time is also adjusted appropriately depending on the type of dish to be made, the types of ingredients, and the configuration of the first container 100.

[0045] Next, the cooking aid 300 is placed on the second container 200 so that the lower edge 300b contacts the upper surface of the flange 232 of the second container 200. Then, the first container 100, with ingredients placed on the bottom 110, is placed on the cooking aid 300 so that the lower surface of the flange 132 contacts the upper edge 300a of the cooking aid 300. It is desirable that the ingredients be placed on the bottom 110 so as not to block the holes 140.

[0046] Furthermore, the cooking aid 500 is placed on the first container 100 so that the lower edge 500b contacts the upper surface of the flange 132 of the first container 100. Then, the third container 400, with ingredients placed on the bottom 410, is placed on the cooking aid 500 so that the lower surface of the flange 432 contacts the upper edge 500a of the cooking aid 500. It is desirable that the ingredients be placed on the bottom 410 so as not to block the holes 440. As a result, the cooking utensil 20 is configured so that the first container 100 and the second container 200 are adjacent to each other above (first container 100) and below (second container 200) with the cooking aid 300 interposed therebetween. Furthermore, the cooking utensil 20 is configured so that the first container 100 and the third container 400 are adjacent to each other above (third container 400) and below (first container 100) with the cooking aid 500 interposed therebetween. In this state, the distance between the surface of the water contained in the second container 200 and the underside of the bottom 110 of the first container 100 is preferably about 10 to 15 mm.

[0047] The water may be poured into the second container 200 after the cooking aid 300 is placed on the flange 232 of the second container 200. Furthermore, the ingredients to be contained in the first container 100 may be placed in the first container 100 after the first container 100 is placed on the cooking aid 300. Furthermore, the cooking aid 300 on which the first container 100 has been placed may be placed on the second container 200. Furthermore, the ingredients to be contained in the third container 400 may be placed in the third container 400 after the third container 400 is placed on the cooking aid 500. Furthermore, the cooking aid 500 on which the third container 400 has been placed may be placed on the first container 100.

[0048] Next, the lid is placed on the third container 400 so as to cover the opening of the third container 400. This seals the space enclosed by the lid, third container 400, cooking aid 500, first container 100, cooking aid 300, and second container 200. When the second container 200 is heated using solid fuel in this state, the water is heated and vaporized by thermal conduction, generating steam. The generated steam flows into the first container 100 through the holes 140 and heats the food placed on the bottom 110 of the first container 100. The steam also flows into the third container 400 through the holes 440 and heats the food placed on the bottom 410 of the third container 400. Then, the second container 200 is heated for a predetermined time, thereby completing the heat treatment (steaming treatment) of the ingredients.

[0049] (effect) In the cooking utensil 20 configured as described above, the first container 100 and the second container 200 are arranged adjacent to each other vertically with the cooking aid 300 in between, and the third container 400 and the first container 100 are arranged adjacent to each other vertically with the cooking aid 500 in between. The cooking utensil 20 has a simple structure and can efficiently cook ingredients even in small spaces, making it possible to cook in, for example, a camping tent or a car. Furthermore, by storing different ingredients in the first container 100 and the third container 400, respectively, and cooking a plurality of types of ingredients at once, cooking time can be shortened. Furthermore, cooking utensil 20 has a simple structure and is therefore easy to carry. Furthermore, after cooking, the first container 100 and the second container 200 can be easily separated by lifting the cooking aid 300, and the first container 100 and the third container 400 can be easily separated by lifting the cooking aid 500. Furthermore, the first container 100 and the third container 400 can be used as tableware after cooking. In particular, by holding the handle 320 of the first container 100, it is possible to eat without touching the hot first container 100. Furthermore, since the first container 100 and the third container 400 are made of aluminum foil as a base material, they can be easily disposed of after meals. The same goes for the second container 200. Such a cooking utensil 20 does not require cleaning after cooking and is also hygienic. Furthermore, because the first container 100, the second container 200, and the third container 400 are made of a base material made of aluminum foil, which has high thermal conductivity, it is possible to sufficiently heat-treat ingredients even when using solid fuel. In particular, the provision of multiple holes 140, 440 allows the generated steam to easily flow through the holes 140, 440 into the first container 100 and the third container 400, thereby allowing ingredients to be heated efficiently and shortening the time required for cooking. Furthermore, cooking utensil 20 has a simple structure and is highly hygienic, so it can be suitably used for cooking in evacuation shelters and the like where space, heating means, water, etc. are limited. By changing the food processing medium contained in the second container 200, it can be used for a variety of cooking methods. Furthermore, by placing other cooking aids and containers (neither of which is shown) on the flange portion 432 of the third container 400, it is possible to increase the number of containers that can be used for cooking.

[0050] 3. Variations Cooking utensil 30 shown in Figure 10 is a cooking aid 300 that supports multiple first containers. The configuration of first container 600 shown in Figure 10 is the same as that of first container 100 except for the size. Cooking utensil 30 having such a configuration can cook multiple ingredients at the same time, thereby shortening cooking time.

[0051] 4. Other Modifications The first container 100, the second container 200, and the third container 400 may be made of a base material made of a metal foil or an alloy foil other than aluminum, but it is preferable to use a metal or alloy whose thermal conductivity is equal to or higher than that of aluminum.

[0052] A silicone film may be formed on the inner surfaces of the first container 100, the second container 200, and the third container 400. In this case, it is desirable that the silicone film be formed at least on the bottoms 110, 210, and 410. The silicone film reduces adhesion of dirt, oil, and the like to the inner surfaces of the first container 100, the second container 200, and the third container 400, and can prevent food ingredients from sticking to the bottoms 110, 210, and 410. It is also desirable that the thickness of the silicone film be approximately 2 μm to 3 μm.

[0053] Furthermore, the shapes of the first container 100, the second container 200, and the third container 400 are not particularly limited, and may be, for example, polygonal, circular, elliptical, star-shaped, etc. in plan view. Furthermore, the opening area, height, and thickness of the first container 100, the second container 200, and the third container 400 can be changed as appropriate.

[0054] Furthermore, the number, shape and size of the holes 140, 440 of the first container 100 and the third container 400 are not particularly limited, and the distance between adjacent holes 140, 440 can also be changed as appropriate.

[0055] Furthermore, the widths (W1, W2, W3) and shapes of the flange portion 132 of the first container 100, the flange portion 232 of the second container 200, and the flange portion 432 of the third container 400 can be changed as appropriate.

[0056] The flange 132 may not be formed on the upper edge 130 of the first container 100. In this case, the upper edge 300a of the cooking aid 300 may be configured to contact the outer surface of the first container 100, i.e., the outer surface of the side surface 120, and to detachably support the first container 100. The upper edge 230 of the second container 200 does not have to be formed with the flange 232. In this case, the lower edge 300b of the cooking aid 300 may be configured to be placed in contact with the inner surface of the second container 200, i.e., the inner surface of the side surface 220, and be removably supported by the second container 200. The flange 432 may not be formed on the upper edge 430 of the third container 400. In this case, the upper edge 500a of the cooking aid 500 may be configured to contact the outer surface of the third container 400, i.e., the outer surface of the side surface 420, and to detachably support the third container 400.

[0057] Furthermore, the cooking aids 300 and 500 may be made of materials other than metal, such as alloys, heat-resistant resins, ceramics, and the like.

[0058] There are no particular limitations on the shape, thickness, or height of the cooking aids 300, 500. For example, the length and shape of the inner circumference of the upper rim 300a, 500a and the lower rim 300b, 500b may be changed as appropriate depending on the shape of the flange 132 of the first container 100, the flange 232 of the second container 200, and the flange 432 of the third container 400. The shape of the cooking aids 300, 500 is not limited to this, and may be circular, elliptical, or polygonal (rectangular, square, etc.) when viewed from above, as long as it can support the first container 100. The inner periphery lengths and shapes of the upper edge portions 300a, 500a and the lower edge portions 300b, 500b may be different. Furthermore, the cooking aid 300 does not necessarily have to have the handle 320.

[0059] Furthermore, the heat source is not limited to solid fuel. For example, the cooking utensils 10, 20, 30 (second container 200) may be placed on a BBQ stove or a grill for grilling meat.

[0060] The present invention is not limited to the above-described embodiments and modifications, and various modifications can be made without departing from the spirit of the present invention. [Explanation of symbols]

[0061] 10, 20, 30...Cooking utensils 100,600 ... first container 200...Second container 300,500...Cooking aids 400...Third container

Claims

1. The cooking aid is a hollow cylindrical device with openings on the top and bottom, which functions as a cooking utensil, and is configured by vertically adjacently placing a first container, which contains food ingredients and is made of a base material made of metal foil or alloy foil molded to have an open top, and a second container, which contains a food processing medium and is made of a base material made of metal foil or alloy foil molded to have an open top, The upper edge of the support is arranged to contact the outer surface of the first container, thereby detachably supporting the first container, and the lower edge of the support is arranged to contact the inner surface or upper edge of the second container, thereby detachably supporting the second container; This cooking aid allows food ingredients contained in the first container to be heat-treated or smoked by heating a food processing medium in the second container while the first container and the second container are adjacent to each other via the cooking aid.

2. a first container made of a base material made of metal foil or alloy foil molded to accommodate food material therein and have an open top surface; a second container that contains a food treatment medium therein and is made of a base material made of metal foil or alloy foil that is molded to have an open top; a hollow cylindrical cooking aid having open top and bottom surfaces, which vertically adjoins the first container and the second container; The cooking aid is configured such that its upper edge portion is arranged to contact the outer surface of the first container, thereby detachably supporting the first container, and its lower edge portion is arranged to contact the inner surface or upper edge portion of the second container, thereby detachably supporting the second container; A cooking utensil in which the first container and the second container are adjacent to each other via the cooking aid and a food processing medium in the second container is heated, thereby enabling food ingredients contained in the first container to be heat-treated or smoked.

3. The cooking utensil of claim 2 , wherein the first container has a hole in the bottom.

4. The upper edge of the first container has a flange portion A, 4. The cooking implement according to claim 2, wherein the cooking aid is disposed so that an upper edge of the cooking aid contacts a lower surface of the flange portion A, thereby detachably supporting the first container.

5. The upper edge of the second container has a flange portion B, 4. The cooking implement according to claim 2, wherein the cooking aid is detachably supported on the second container with a lower edge of the cooking aid in contact with an upper surface of the flange portion (B).

6. The cooking implement according to claim 2 or 3, wherein the cooking aid has a handle on a side surface thereof.

7. 4. The cooking utensil according to claim 2 or 3, wherein at least one of the bottom of the first container or the bottom of the container of the base 2 has a silicone membrane on its upper surface.

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