本発明は、炒め鍋に関するものである。 The present invention relates to a stir-fry pan.
一般に、炒め料理を作るに際しては、鍋振りを行なって食材をしっかりと掻き混ぜ、各食材に万遍なく火を通すことが求められる。鍋振りは、図５の矢印ｃの如く、鍋１１を前後方向に振って、柄１１ａ側から先端側へ移動させた食材１２を先端周縁部１１ｂで柄１１ａ側へ戻し、鍋１１の底にある食材１２を鍋１１の上側に移動させて混ぜ合わせる作業である。鍋振りは、図５の矢印ｄの如く、食材１２を所定の軌道（略楕円軌道）に沿って動かすことが好ましい。このため、鍋振りには、図５に示す中華鍋１１等の鍋底１１ｃが丸い炒め鍋が適している。しかし、中華鍋１１であっても、熟練した技量がなければ、食材１２が外部へ飛び出して鍋周りに散乱する。したがって、技量の未熟な人の多くは、鍋振りを行なわずに、箸やへらなどで食材１２を掻き混ぜて炒め料理を作っている。しかし、箸やへらでは、食材１２を短時間でしっかりと掻き混ぜることが難しく、食材１２を素早く炒めなければならない炒め料理を上手く作れない。 In general, when making stir-fried dishes, it is required to shake the pots, stir the ingredients well, and let the ingredients spread evenly. 5, the pan 11 is shaken in the front-rear direction, and the food 12 that has been moved from the handle 11 a side to the tip side is returned to the handle 11 a side by the tip peripheral portion 11 b, and the bottom of the pot 11 is moved. This is an operation of moving a certain ingredient 12 to the upper side of the pan 11 and mixing it. In the pan swing, it is preferable to move the foodstuff 12 along a predetermined trajectory (substantially elliptical trajectory) as indicated by an arrow d in FIG. For this reason, a stir-fry pan having a round pan bottom 11c such as a Chinese wok 11 shown in FIG. However, even in the case of the wok 11, if there is no skilled skill, the food 12 jumps out and scatters around the pan. Therefore, many unskilled people make fried food by stirring the ingredients 12 with chopsticks or a spatula without using a pan. However, with chopsticks and spatulass, it is difficult to stir the ingredients 12 firmly in a short time, and it is not possible to make a well-stir-fried dish that requires the ingredients 12 to be fried quickly.
他方、炒め料理を少量だけ作る場合や、調理する人が非力な場合は、図６に示すフライパン１３が使用されることもある。フライパン１３は、中華鍋１１よりも軽量でかつ取り扱いが容易な反面、その周縁部１３ｂが、平らな鍋底１３ｃから急勾配で立ち上がっているため、鍋振りに不向きである。すなわち、フライパン１３を図６の矢印ｅの如く前後方向に振って鍋振りを行なうと、図６の矢印ｆの如く食材１２が柄１３ａ側から先端側へ直線的に移動して、先端周縁部１３ｂで急転回して上方へ向かうので、柄１３ａ側へ戻り難い。しかも、フライパン１３は底が浅い分だけ余計に食材１２が外部へ飛び出しやすい。このため、フライパン１３で鍋振りを行なうには、中華鍋１１よりも高度な技量が要求される。 On the other hand, when only a small amount of stir-fried food is prepared, or when a person who cooks is weak, a frying pan 13 shown in FIG. 6 may be used. The frying pan 13 is lighter and easier to handle than the Chinese wok 11, but its peripheral edge 13 b rises from a flat pan bottom 13 c with a steep slope, so it is unsuitable for wobbling. That is, when the pan 13 is shaken in the front-rear direction as shown by the arrow e in FIG. 6, the food 12 moves linearly from the handle 13a side to the tip side as shown by the arrow f in FIG. Since it turns suddenly at 13b and goes upward, it is difficult to return to the handle 13a side. Moreover, the frying pan 13 is likely to allow the food 12 to jump out to the outside as much as the bottom is shallow. For this reason, in order to perform the pan swing with the frying pan 13, a higher skill than the Chinese wok 11 is required.
また、近年は、加熱調理機としてＩＨクッキングヒータ１４（図５及び図６参照）が普及している。ＩＨクッキングヒータ１４は、交流磁場を発生させて、電磁誘導作用により導体からなる鍋に渦電流を流し、この渦電流の損失により鍋を発熱させるものである。ＩＨクッキングヒータ１４で調理を行なう場合、できるだけ大きな渦電流を鍋に流して加熱効率を高めるために、ＩＨクッキングヒータ１４の加熱面１４ａに対する接触面積が広い鍋を使用する（例えば特許文献１参照）。例えば図５の如く、加熱面１４ａが平らな普及型のＩＨクッキングヒータ１４に対して中華鍋１１等の丸底の鍋を使用すると、鍋底１１ｃが加熱面１４ａに対して一点でしか接触しない。このように、鍋底１１ｃの大部分がＩＨクッキングヒータ１４の加熱面１４ａから離れると、中華鍋１１に対する電磁誘導作用が弱くなり、加熱効率が極めて低くなる。したがって、普及型のＩＨクッキングヒータ１４で調理を行なう場合は、図６の如く、その平らな加熱面１４ａに対して鍋底１３ｃが面接触するフライパン１３等の平底の鍋を使用する必要がある。 In recent years, the IH cooking heater 14 (see FIGS. 5 and 6) has become widespread as a cooking device. The IH cooking heater 14 generates an alternating magnetic field, causes an eddy current to flow through a pot made of a conductor by electromagnetic induction, and heats the pot due to loss of this eddy current. When cooking with the IH cooking heater 14, a pan having a large contact area with respect to the heating surface 14a of the IH cooking heater 14 is used in order to increase the heating efficiency by supplying as much eddy current as possible to the pan (see, for example, Patent Document 1). For example, as shown in FIG. 5, when a round bottom pan such as a Chinese wok 11 is used for the popular IH cooking heater 14 having a flat heating surface 14a, the pan bottom 11c contacts the heating surface 14a only at one point. Thus, when most of the pan bottom 11c is separated from the heating surface 14a of the IH cooking heater 14, the electromagnetic induction effect on the Chinese wok 11 becomes weak, and the heating efficiency becomes extremely low. Therefore, when cooking with the popular IH cooking heater 14, it is necessary to use a flat bottom pan such as the frying pan 13 in which the pan bottom 13c is in surface contact with the flat heating surface 14a as shown in FIG.
このようにＩＨクッキングヒータ１４では、炒め料理と言えども鍋振りに不向きなフライパン１３を使用する必要があり、しかもフライパン１３をＩＨクッキングヒータ１４の加熱面１４ａから離している間は、フライパン１３に対する電磁誘導作用が弱まるから、素早く鍋振りを行なわなければならない。このため、ＩＨクッキングヒータ１４で炒め料理を作るには、鍋振りのより一層高度な技量が要求される。 As described above, in the IH cooking heater 14, it is necessary to use the frying pan 13 that is not suitable for pan-flicking even if it is a stir-fried dish. Further, while the frying pan 13 is separated from the heating surface 14 a of the IH cooking heater 14, electromagnetic induction with respect to the frying pan 13 is performed. Because the action is weakened, you must shake the pan quickly. For this reason, in order to make fried food with the IH cooking heater 14, a higher skill of pot-swing is required.
このように、中華鍋１１やフライパン１３等の従来の炒め鍋では、技量の未熟な人や非力な人が鍋振りを上手く行なえない。しかも、ＩＨクッキングヒータ１４で炒め料理を作る場合は、鍋振りに不向きな平底の鍋を使用しなければならず、極めて高度な技量が要求される。したがって、何人でも鍋振りを容易に行なえる炒め鍋の開発が要望されている。 Thus, in the conventional stir-fry pans such as the Chinese wok 11 and the frying pan 13, unskilled people and incompetent people cannot perform the pot shake well. In addition, when making fried food with the IH cooking heater 14, a flat-bottomed pan that is unsuitable for pan-shaking must be used, and a very high skill is required. Therefore, there is a demand for the development of a stir-fry pan that can be easily shaken by anyone.
他方、特開平４−２６６７２１号公報には、ＩＨクッキングヒータの加熱面を凹面状に形成し、この加熱面に置いた丸底の鍋を傾斜させた状態で回転駆動することで、丸底の鍋内の食材を混ぜ合せるようにした加熱調理機が開示されている。この加熱調理機であれば、技量の未熟な人や非力な人であっても、食材に万遍なく火を通して炒め料理を素早く作ることができる。しかし、この加熱調理機は、その加熱面形状に対応した丸底の鍋しか使用できず、汎用性がない。 On the other hand, in Japanese Patent Laid-Open No. 4-266721, the heating surface of the IH cooking heater is formed in a concave shape, and the round-bottom pan placed on the heating surface is rotated and driven in a tilted state. A cooking device is disclosed that mixes the ingredients inside. If it is this cooking-by-heating machine, even an inexperienced person or a powerless person can cook a stir-fried dish quickly through fire all over the ingredients. However, this cooking device can only use a round bottom pan corresponding to the shape of the heating surface, and is not versatile.
本発明は、斯かる実情に鑑み創案されたものであって、その目的は、ガスコンロは勿論のこと普及型のＩＨクッキングヒータであっても鍋振りを容易に行なえる炒め鍋を提供することにある。 The present invention was devised in view of such circumstances, and an object of the present invention is to provide a stir-fry pan that can be easily shaken even with a popular IH cooking heater as well as a gas stove. .
本発明の炒め鍋は、柄の先に鍋本体を設けた炒め鍋において、前記鍋本体の先端側周縁部に鍋本体の柄側周縁部よりも突出形成した返し部を設けたことを特徴としている。本発明の上記構成によれば、鍋本体の底面をＩＨクッキングヒータ等の加熱調理機に接触させた状態で、食材が鍋本体の柄側から先端側へ向かって移動するように鍋振りを行なうと、食材が鍋本体の先端側で返し部に当たり、鍋本体の外へ飛び出さない。なお、本発明の炒め鍋は、加熱調理機としてガスコンロを使用する場合、ガスコンロから持ち上げて鍋振りを行なっても、食材が鍋本体から外部へ飛び出し難くなる。 The stir-fry pan of the present invention is characterized in that, in the stir-fry pan provided with a pan body at the tip of the handle, a return portion formed so as to protrude from the peripheral edge portion of the pan body on the tip side is provided at the tip side peripheral edge portion of the pan body. Yes. According to the above configuration of the present invention, when the pan is shaken so that the food moves from the handle side to the tip side of the pan body while the bottom surface of the pan body is in contact with a cooking device such as an IH cooking heater. , The foodstuff hits the turning part at the tip side of the pan body and does not jump out of the pan body. In addition, when using the gas stove as a heating cooker, the stir-fry pan of this invention becomes difficult to jump out of the ingredients from the pan body to the outside even if the pan is shaken by lifting from the gas stove.
また、本発明の炒め鍋は、前記返し部を、その先端部が柄側を向くように湾曲して形成したことを特徴としている。本発明の上記構成によれば、食材が鍋本体の柄側から先端側へ向かって移動するように鍋振りを行なうと、一部の食材は、鍋本体の先端側で返し部に沿って移動して鍋本体の柄側に戻り、鍋本体内の他の食材の上に落ちる。これにより、鍋本体内の食材がしっかりと混ぜられ、各食材に万遍なく火を通すことができる。 In addition, the fried pan of the present invention is characterized in that the return portion is formed so as to be bent so that the tip portion faces the handle side. According to the above configuration of the present invention, when the pan is shaken so that the ingredients move from the handle side to the tip side of the pot body, some ingredients move along the return portion on the tip side of the pot body. Then, it returns to the handle side of the pan body and falls on other ingredients in the pan body. As a result, the ingredients in the pan body are mixed well, and the ingredients can be ignited evenly.
また、本発明の炒め鍋は、前記返し部を鍋本体の柄側から先端側に向かって徐々に高く形成したことを特徴としている。鍋振りを行なって食材を鍋本体の柄側から先端側へ移動させると、食材は、鍋本体の先端側に近付くにつれて徐々に嵩高くなる。本発明の上記構成によれば、返し部を鍋本体の柄側から先端側に向かって徐々に高く形成してあるから、鍋本体の先端側で食材が嵩高くなっても鍋本体からこぼれない。 The stir-fry pan of the present invention is characterized in that the return portion is formed gradually higher from the handle side of the pan body toward the tip side. When the pan is shaken to move the ingredients from the handle side to the tip side of the pan body, the ingredients gradually become bulky as they approach the tip side of the pot body. According to the said structure of this invention, since the return part is formed gradually high toward the front end side from the handle | pan side of a pan main body, even if a foodstuff becomes bulky on the front end side of a pan main body, it does not spill from a pan main body. .
また、本発明の炒め鍋は、前記鍋本体の底面に、滑らかな表面処理を施した摺動用プレートを設けたことを特徴としている。本発明の上記構成によれば、鍋本体の底面に加熱調理機との摩擦抵抗が小さい摺動用プレートを設けたので、本炒め鍋を加熱調理機に置いた状態で前後方向に動かして鍋振りを行ない易くなる。 The stir-fry pan of the present invention is characterized in that a sliding plate having a smooth surface treatment is provided on the bottom surface of the pan body. According to the above configuration of the present invention, since the sliding plate having a small frictional resistance with the cooking device is provided on the bottom surface of the pan body, the pan is shaken by moving it in the front-rear direction while the pan is placed on the cooking device. It becomes easy to do.
本発明の炒め鍋によれば、鍋本体を前後方向に振ってその柄側から先端側へ移動させた食材が鍋本体の先端周縁部に設けた返し部に当たって柄側へ戻されるので、鍋本体から食材が飛び出さない。また、ＩＨクッキングヒータの如く、使用可能な炒め鍋が平底の鍋に限られ、しかも当該鍋を持ち上げると加熱できないという制約を受ける加熱調理機で炒め料理を作るに際しても、鍋本体を加熱調理機に置いた状態で前後方向に動かすだけで鍋振りを行なうことができる。したがって、技量の未熟な人や非力な人であっても、鍋振りを容易に行なえる。 According to the stir-fry pan of the present invention, the food body moved from the handle side to the tip side by shaking the pot body in the front-rear direction is returned to the handle side by hitting the return part provided at the tip peripheral edge portion of the pot body. The ingredients do not jump out of the box. Also, like IH cooking heaters, the use of fried pans is limited to flat-bottomed pans, and when cooking fried foods that are restricted by the fact that they cannot be heated when the pans are lifted, the pan body can be used as a heating cooker. The pan can be shaken simply by moving it in the front-rear direction. Therefore, even an inexperienced person or a powerless person can easily make a pot.
以下、添付図面を参照しつつ本発明を実施するための最良の形態について説明する。 The best mode for carrying out the present invention will be described below with reference to the accompanying drawings.
図１は、本発明の炒め鍋１を例示する縦断面図で、図２は、同平面図である。本発明の炒め鍋１は、図１及び図２の如く、柄２の先に平底の鍋本体３を設けたものである。柄２は、炒め鍋１を前後方向に振る際に人の手が引っ掛かり、かつ、握り易いように、人の手の握りに対応した形状に形成してある。鍋本体３は、先端側周縁部に柄側周縁部よりも上方へ突出した返し部４を設け、かつ、底面部に摺動用プレート５を設けてある。返し部４は、鍋本体３の周縁部を柄２側から先端側に向かって徐々に高く延設すると共に、返し部４の先端部が柄２側を向くように湾曲して形成してある。摺動用プレート５は、底面を滑らかに表面処理した平板状の部材であって、鍋本体３の底面に溶接等により固着してある。 FIG. 1 is a longitudinal sectional view illustrating a stir-fry pan 1 of the present invention, and FIG. 2 is a plan view thereof. As shown in FIGS. 1 and 2, the stir-fry pan 1 of the present invention is provided with a flat bottom pan body 3 at the tip of the handle 2. The handle 2 is formed in a shape corresponding to the grip of a person's hand so that the person's hand is caught and easily gripped when the fry pan 1 is shaken in the front-rear direction. The pan body 3 is provided with a return portion 4 protruding upward from the handle side peripheral edge portion at the tip side peripheral edge portion, and with a sliding plate 5 at the bottom surface portion. The return part 4 is formed so that the peripheral part of the pan body 3 gradually extends higher from the handle 2 side toward the tip side, and is curved so that the tip part of the return part 4 faces the handle 2 side. . The sliding plate 5 is a flat plate member having a smooth surface treated on the bottom surface, and is fixed to the bottom surface of the pan body 3 by welding or the like.
本発明の炒め鍋１は、上記の如く構成され、摺動用プレート５をＩＨクッキングヒータ６に接触させた状態で、図１の矢印ａの如く前後方向に動かして鍋振りを行なうと、食材７が図１の矢印ｂの如く鍋本体３の柄２側から先端側へ向かって移動する。このとき、摺動用プレート５の底面に滑らかな表面処理を施してあるから、ＩＨクッキングヒータ６の表面が傷付かない。また、食材７は、鍋本体３の先端側に近付くにつれて徐々に嵩高くなるが、返し部４を鍋本体３の周縁部を柄２側から先端側に向かって徐々に高く形成してあるから、鍋本体３の先端側に到達する前に鍋本体３の外へ飛び出さない。鍋本体３の先端側に到達した一部の食材７は、返し部４の湾曲形状に沿って向きを変え、鍋本体３の柄２側に戻る。この鍋本体３の柄２側に戻った一部の食材７は、鍋本体３内の他の食材７の上に落ちる。これにより、鍋本体３内の食材７がしっかりと混ぜられ、各食材７に万遍なく火を通すことができる。 The stir-fry pan 1 of the present invention is configured as described above. When the sliding plate 5 is in contact with the IH cooking heater 6 and moved in the front-rear direction as indicated by the arrow a in FIG. As shown by the arrow b in FIG. 1, the pan body 3 moves from the handle 2 side toward the tip side. At this time, the surface of the IH cooking heater 6 is not damaged because the bottom surface of the sliding plate 5 is subjected to a smooth surface treatment. Moreover, although the foodstuff 7 becomes bulky gradually as it approaches the front end side of the pan body 3, the return portion 4 is formed so that the peripheral portion of the pan body 3 gradually increases from the handle 2 side to the front end side. Do not jump out of the pan body 3 before reaching the tip side of the pan body 3. A part of the ingredients 7 that have reached the tip side of the pot body 3 change its direction along the curved shape of the return portion 4 and return to the handle 2 side of the pot body 3. A part of the ingredients 7 returned to the handle 2 side of the pan body 3 falls on the other ingredients 7 in the pot body 3. Thereby, the foodstuff 7 in the pan main body 3 is mixed firmly, and it can let a fire pass through each foodstuff 7 uniformly.
以上、本発明の炒め鍋１の一実施形態につき説明したが、本発明は前記実施形態に限定されることなく種々の変形が可能であって、例えば図３及び図４の如く、返し部４は、鍋本体３に対して脱着自在に取付けても構わない。また、返し部４は、先端部を十分に高く形成していれば、その先端部を上方へ向けて形成しても構わない。図３及び図４では、返し部４の下部を鍋本体３の上縁部に嵌合して着脱自在に構成した返し部４を示している。具体的には、返し部４の下部外側全体に、鍋本体３の上縁外周部に係合させる円弧状フランジ４ａを設け、かつ、返し部４の下側内周部に所定間隔を隔てて、鍋本体３の上縁内周部に係合させる複数個の係止舌片４ｂ（便宜上、１つだけ図示している。）を設け、これら円弧状フランジ４ａ及び係止舌片４ｂの相互間に、鍋本体３の上縁部を嵌入している。また、図示は省略するが、鍋本体３、円弧状フランジ４ａ及び係止舌片４ｂを貫通する孔を形成し、ボルト・ナット等の金具によって鍋本体３に返し部４を固着しても構わない。 As mentioned above, although one embodiment of the frying pan 1 of this invention was demonstrated, this invention is not limited to the said embodiment, A various deformation | transformation is possible, For example, as shown in FIG.3 and FIG.4, the return part 4 is shown. May be detachably attached to the pan body 3. Further, the return portion 4 may be formed with the tip portion facing upward as long as the tip portion is formed sufficiently high. In FIG.3 and FIG.4, the lower part of the return part 4 is fitted to the upper edge part of the pan main body 3, and the return part 4 comprised detachably is shown. Specifically, an arc-shaped flange 4a that is engaged with the outer peripheral portion of the upper edge of the pan body 3 is provided on the entire lower outer side of the return portion 4, and a predetermined interval is provided at the lower inner peripheral portion of the return portion 4. A plurality of locking tongues 4b (only one is shown for convenience) provided to be engaged with the inner peripheral portion of the upper edge of the pan body 3, and the arcuate flange 4a and the locking tongue 4b are mutually connected. In the middle, the upper edge of the pan body 3 is inserted. Moreover, although illustration is abbreviate | omitted, the hole which penetrates the pan main body 3, the circular-arc-shaped flange 4a, and the latching tongue piece 4b may be formed, and the return part 4 may be fixed to the pan main body 3 with metal fittings, such as a volt | bolt and a nut. Absent.
１ 炒め鍋
２ 柄
３ 鍋本体
４ 返し部
５ 摺動用プレート
６ ＩＨクッキングヒータ
７ 食材DESCRIPTION OF SYMBOLS 1 Stir-fry pan 2 Handle 3 Pan body 4 Return part 5 Sliding plate 6 IH cooking heater 7 Foodstuff
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2003419887AJP2005177012A (en) | 2003-12-17 | 2003-12-17 | Frying pan |
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2003419887AJP2005177012A (en) | 2003-12-17 | 2003-12-17 | Frying pan |
| Publication Number | Publication Date |
|---|---|
| JP2005177012Atrue JP2005177012A (en) | 2005-07-07 |
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2003419887APendingJP2005177012A (en) | 2003-12-17 | 2003-12-17 | Frying pan |
| Country | Link |
|---|---|
| JP (1) | JP2005177012A (en) |
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB2474904A (en)* | 2009-11-02 | 2011-05-04 | Graham Nunn | A frying pan with a raised rim section |
| JP2014213205A (en)* | 2013-04-24 | 2014-11-17 | 金兌碩 | Cooking container and method for manufacturing the same |
| ES2628639A1 (en)* | 2016-02-03 | 2017-08-03 | Rufino ARNAEZ SESMERO | Anti-spill pan (Machine-translation by Google Translate, not legally binding) |
| JP2018143576A (en)* | 2017-03-07 | 2018-09-20 | 廣田株式会社 | Frying pan |
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB2474904A (en)* | 2009-11-02 | 2011-05-04 | Graham Nunn | A frying pan with a raised rim section |
| JP2014213205A (en)* | 2013-04-24 | 2014-11-17 | 金兌碩 | Cooking container and method for manufacturing the same |
| ES2628639A1 (en)* | 2016-02-03 | 2017-08-03 | Rufino ARNAEZ SESMERO | Anti-spill pan (Machine-translation by Google Translate, not legally binding) |
| JP2018143576A (en)* | 2017-03-07 | 2018-09-20 | 廣田株式会社 | Frying pan |
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|---|---|---|
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| Date | Code | Title | Description |
|---|---|---|---|
| A621 | Written request for application examination | Free format text:JAPANESE INTERMEDIATE CODE: A621 Effective date:20061128 | |
| A977 | Report on retrieval | Effective date:20080805 Free format text:JAPANESE INTERMEDIATE CODE: A971007 | |
| A131 | Notification of reasons for refusal | Free format text:JAPANESE INTERMEDIATE CODE: A131 Effective date:20080829 | |
| A02 | Decision of refusal | Effective date:20081219 Free format text:JAPANESE INTERMEDIATE CODE: A02 |