Takoyaki maker

Abstract

The objective is to provide a takoyaki maker made of aluminum foil that prevents the batter from spilling out of the plate when it is poured in. [Solution] The takoyaki maker 100 of this invention comprises a plate portion 110 having a plurality of hemispherical recesses 120 for cooking takoyaki, and a peripheral wall portion 130 extending upward from the plate portion 110. By having such a configuration, the takoyaki maker 100 of this invention can prevent the poured batter from spilling out.

Description

Technical Field

[0001] This invention relates to an aluminum foil takoyaki pan.

Background Art

[0002] Conventional takoyaki plates disclose a cooking aluminum foil product in which a plurality of recesses are formed in a substantially rectangular plate portion, such as a cooking aluminum foil product manufactured by the manufacturing method disclosed in Patent Document 1.

[0003] Also, as a commercially available aluminum foil takoyaki pan, for example, Non-Patent Document 1 discloses a takoyaki pan made of aluminum foil, having nine recesses provided in a substantially square plate portion and a border portion formed at the end.

Prior Art Documents

Patent Documents

[0004]

Patent Document 1

Non-Patent Documents

[0005]

Non-Patent Document 1

Summary of the Invention

Problems to be Solved by the Invention

[0006] In the aluminum foil takoyaki maker described in Patent Document 1, a generous amount of batter is poured into the recesses, and the batter is continuously cut and inverted on the top surface of the plate to form spherical shapes. However, the batter tends to spill from the outer edge of the plate, soiling the top plate or table, posing challenges to cleanup and safety. In addition, the aluminum foil takoyaki maker described in Non-Patent Document 1 has a rolled edge around the periphery, which makes it slightly less likely to spill, but it is insufficient to completely prevent the batter from spilling. [Means for solving the problem]

[0007] Therefore, the purpose of this invention is to provide an aluminum foil takoyaki maker that prevents the batter from spilling out of the plate when the batter is poured in.

[0008] In other words, the takoyaki maker of the present invention is a takoyaki maker made of aluminum foil, characterized by comprising a plate portion having a plurality of hemispherical recesses for cooking takoyaki, and a peripheral wall portion extending upward from the outer edge of the plate portion. [Effects of the Invention]

[0009] By providing a peripheral wall portion that extends upward from the outer edge of the aluminum foil plate portion of the takoyaki maker, it is possible to prevent the batter from spilling out when pouring it into the hemispherical recesses formed in the plate portion, and even if the batter splashes due to the force of pouring, it is possible to suppress the batter from scattering or flowing out of the takoyaki maker.

[0010] Furthermore, because it is made of aluminum foil, it can benefit from the lightweight and excellent heat conductivity of aluminum when used as a takoyaki maker. [Brief explanation of the drawing]

[0011] [Figure 1] This is a plan view of a substantially square aluminum foil takoyaki maker according to the first embodiment of the present invention. [Figure 2] This is an overall perspective view of a substantially square aluminum foil takoyaki maker according to the first embodiment of the present invention. [Figure 3] This is a plan view of a substantially square aluminum foil takoyaki maker according to a second embodiment of the present invention. [Figure 4] This is an overall perspective view of a substantially square aluminum foil takoyaki maker according to a second embodiment of the present invention. [Figure 5] This is a plan view of a disc-shaped aluminum foil takoyaki maker according to a third embodiment of the present invention. [Figure 6] This is an overall perspective view of a disc-shaped aluminum foil takoyaki maker according to a third embodiment of the present invention. [Figure 7] This is a cross-sectional view of the takoyaki maker according to the present invention. [Modes for carrying out the invention]

[0012] Figure 1 shows one embodiment of the takoyaki maker 100 according to the present invention. As shown in Figure 1, the takoyaki maker 100 of this embodiment comprises a plate portion 110, a plurality of hemispherical recesses 120 in the plate portion, and a peripheral wall portion 130 extending upward from the outer edge of the plate portion. With this shape, even if a large amount of batter is poured into the hemispherical recesses formed in the plate portion when cooking takoyaki in the takoyaki maker, the splashing batter is caught by the peripheral wall and returned to the plate portion, making it less likely for the batter to spill out of the takoyaki maker.

[0013] The outline of the plate portion 110 of the takoyaki maker 100 may be disc-shaped, roughly rectangular, or roughly polygonal, and can be appropriately selected according to the heating area of ​​the household heating appliance to which it is installed. Disc shape here does not only mean a perfect circle, but also an ellipse, and includes shapes that combine a perfect circle and an ellipse, or shapes with parts of a perfect circle or ellipse cut out. Rectangular shape here includes squares and rectangles, as well as shapes with the corners of these shapes cut out or with rounded corners. Polygonal shape here includes hexagons, octagons, etc., as well as shapes with the corners of these shapes cut out or with rounded corners.

[0014] The plurality of hemispherical recesses 120 provided in the plate portion 110 are preferably arranged in a plurality of rows and at equal intervals as shown in FIGS. 1, 3, and 5 in one aspect. With such a regular arrangement of the hemispherical recesses 120, heat conduction to each recess is substantially uniformized, and uneven baking of takoyaki can be suppressed. The plurality of hemispherical recesses may be arranged, for example, in a 2×2, 3×3, 4×4, or honeycomb shape.

[0015] Also, when the hemispherical recesses are arranged at equal intervals, a certain amount of plate portion exists between adjacent hemispherical recesses and another hemispherical recess on the plate portion 110, so that strength can be ensured and deformation can be suppressed.

[0016] As one aspect, the bottom of the hemispherical recess 120 preferably has a hemispherical shape as shown in FIG. 7. Since the hemispherical recess 120 has such a shape, when the takoyaki batter is rotated and baked, the batter can rotate smoothly and be formed into a uniform spherical shape.

[0017] The diameter of the hemispherical recess (the diameter of the recess on the surface of the plate portion) is preferably 30 mm or more and 60 mm or less, and further, the depth of the hemispherical recess 120 is preferably 20 mm or more and 40 mm or less. With such a shape, spherical takoyaki can be made.

[0018] The value obtained by dividing the depth of the hemispherical recess by the diameter of the hemispherical recess is preferably 1 / 2 or more and 3 / 4 or less. If it is less than 1 / 2, the depth is shallow with respect to the diameter of the hemispherical recess, and there is a risk that the takoyaki will collapse when baked. If the value obtained by dividing the depth of the hemispherical recess by the diameter of the hemispherical recess is greater than 3 / 4, it is difficult to form the hemispherical recess, and there is a risk that the aluminum foil will break and the yield will deteriorate. Also, even if the aluminum foil can be formed without breaking, since the depth of the hemispherical recess is deep, it may be difficult to rotate the takoyaki.

[0019] As one aspect, as shown in FIG. 7, an anti-adhesion layer 220 may be formed on the surface of the hemispherical recess. The anti-adhesion layer 220 has an anti-adhesion and mold release function, and there is no particular limitation as long as it is a material that is hygienically permitted for use in cooking utensils, but fluororesins, silicone resins, etc. are preferably used. This anti-adhesion layer has a low surface energy, making it difficult for the dough to adhere, so that the takoyaki can be rotated or easily taken out.

[0020] The anti-adhesion layer 220 is also preferably formed in a uniform and thin film on the surface of the hemispherical recess so as to minimize the reduction of thermal conductivity. Specifically, the thickness of the anti-adhesion layer is preferably about several μm, and it is preferably designed to minimize the increase in thermal resistance during heating.

[0021] A heat-resistant layer (not shown) may be formed on the surface of the takoyaki maker. The heat-resistant layer is a coating film formed by applying a heat-resistant coating film on the surface of an aluminum foil, and the heat-resistant layer is a coating film made of an inorganic or organic material having heat resistance. Examples include silicone resins, fluororesins, and composites of ceramics and resins. This heat-resistant coating film can improve the heat resistance and corrosion resistance of the takoyaki maker.

[0022] Such a heat-resistant coating film is preferably formed with a thickness of several μm, and while ensuring thermal conductivity, it can sufficiently exhibit mechanical and chemical protection functions.

[0023] The takoyaki maker of the present invention is made of aluminum foil. Aluminum is light, has good formability, and also has good thermal conductivity, so it is preferably used as a material for cooking utensils.

[0024] The aluminum foil used in the takoyaki maker of the present invention is preferably 50 μm or more and 250 μm or less in thickness. When the thickness of the aluminum foil is within the above range, while ensuring the mechanical strength of the takoyaki maker, the thermal conductivity can be maximally utilized to achieve uniform heating. If it is too thin, deformation and breakage are likely to occur, and if it is too thick, the heat transfer rate may decrease.

[0025] The composition of the aluminum foil is not particularly limited, but industrial pure aluminum or aluminum alloys such as 1N30, 3003, 8021, and 8079 as specified in JIS H4160-1994 can be appropriately selected. Furthermore, from the viewpoint of formability, a soft material is preferable. In addition, the aluminum foil may contain unavoidable impurities.

[0026] To form such hemispherical recesses, it is preferable that the aluminum foil be an aluminum alloy foil with excellent formability.

[0027] For example, it is preferable to use aluminum foil containing 0.1% to 3.0% by mass of manganese, 0.05% to 0.9% by mass of silicon, 0.1% to 1.3% by mass of iron, and 0.01% to 0.2% by mass of copper, with the remainder being aluminum and unavoidable impurities. This composition improves corrosion resistance and workability, while maintaining the high thermal conductivity of aluminum, enabling both durability and uniform heat transfer performance for the takoyaki maker. Specifically, manganese provides mechanical strength, formability, heat resistance, and corrosion resistance. Silicon improves mechanical strength and formability, and iron enhances mechanical strength and formability. Copper contributes to improving mechanical strength.

[0028] The takoyaki maker is equipped with a peripheral wall portion 130 that extends upward from the outer edge of the plate portion. By providing the peripheral wall portion, it is possible to prevent the batter poured into the hemispherical recesses formed in the plate portion from splashing out of the takoyaki maker. Preferably, the peripheral wall portion is formed continuously along the outer edge of the plate portion. The height of the peripheral wall portion is set appropriately within a range that can suppress splashing or spillage of the batter, and may be, for example, 5 mm or more and 30 mm or less.

[0029] The peripheral wall may be formed perpendicular to the plate, or it may be inclined at an angle of about 3 to 10 degrees outward (from the vertical direction of the plate to the centrifugal direction). Such an inclination makes it easier for the user to see and work with the plate when cooking takoyaki, while also preventing batter from splashing outwards.

[0030] As shown in Figures 3 and 4, in a second embodiment, a rim 140 or the like may be formed on the upper end of the peripheral wall of the takoyaki maker. This not only prevents cuts at the outer edge of the peripheral wall but also suppresses deformation due to external forces.

[0031] As shown in Figure 6, in a third embodiment, the takoyaki maker may have a flange portion 150 formed at the upper end of the peripheral wall. Furthermore, it is preferable that a rim is formed on the outer edge of the flange portion 150. This makes the takoyaki maker easier to hold, and thus makes it easier to install the takoyaki maker on a household heating appliance.

[0032] Next, an example of how to use the takoyaki maker of this invention will be described. First, pour the takoyaki batter into the hemispherical recess of the heated takoyaki maker. At this time, pour in an amount of batter that is flush with the plate of the takoyaki maker, that is, an amount that is approximately the same as the internal volume of the hemispherical recess. Next, add octopus, green onions, tempura scraps, pickled ginger, and other substitute ingredients to the batter in the hemispherical recess.

[0033] Next, after baking for the specified time, the batter is rotated using a cooking tool such as chopsticks or a bamboo skewer. When the batter is rotated, the hemispherical part formed on the bottom (inner surface) of the hemispherical recess retains its shape and appears as the upper part. On the other hand, the unhardened batter at the top before rotation is restricted by the inner shape of the hemispherical recess during the flipping process, forming the spherical bottom after flipping. In other words, within the batter poured into the hemispherical recess, the part that has baked and hardened into a hemispherical shell shape retains its shape while rotating, while the other parts either form part of the spherical shape or are incorporated into the interior of the spherical shape.

[0034] Furthermore, you can rotate the batter several times in any direction by about 30 to 90 degrees. This will make the takoyaki nearly spherical.

[0035] Using the takoyaki maker of this invention, spherical takoyaki can be obtained simply by flipping the octopus-filled batter, which is placed in the hemispherical recesses, a few times. Furthermore, in one embodiment where the takoyaki maker is disc-shaped, it matches the shape of the heating device, allowing for even heating. Therefore, even inexperienced cooks can easily make many spherical takoyaki. In another embodiment where the takoyaki maker is roughly rectangular, the contour shape can be selected to match the heating area of ​​the heating device, making it easier to suppress uneven heating. In yet another embodiment where the takoyaki maker is roughly polygonal, the contour shape can be selected to match the heating area of ​​the heating device, making it easier to suppress uneven heating.

[0036] In this invention, the takoyaki plate is not limited to the above-described form, and various modifications can be taken as long as they achieve the effects and advantages of this invention. [Industrial applicability]

[0037] This takoyaki maker is designed to prevent batter from spilling out of the plate when poured in. Furthermore, it is suitable for making takoyaki using home cooking appliances, and anyone can easily make many spherical takoyaki without needing any special skills. [Explanation of Symbols]

[0038] 100 Takoyaki Makers 110 Plate section 120 Hemispherical recess 130 Peripheral wall section 140 Rolled edges 150 Flange section 200 Diameter of the hemispherical recess 210 Depth of hemispherical recess 220 Anti-adhesion layer

Claims

1. A takoyaki maker made of aluminum foil, characterized by comprising a plate portion having a plurality of hemispherical recesses for cooking takoyaki, and a peripheral wall portion extending upward from the outer edge of the plate portion.

2. The takoyaki maker according to claim 1, characterized in that a rim is formed on the upper end of the peripheral wall portion.

3. The takoyaki maker according to claim 1, characterized in that the upper end of the peripheral wall portion is provided with a flange portion and an edge roll in order from the side in contact with the peripheral wall portion.

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