JPH07171049A - Pot - Google Patents
PotInfo
- Publication number
- JPH07171049A JPH07171049A JP5182477A JP18247793A JPH07171049A JP H07171049 A JPH07171049 A JP H07171049A JP 5182477 A JP5182477 A JP 5182477A JP 18247793 A JP18247793 A JP 18247793A JP H07171049 A JPH07171049 A JP H07171049A
- Authority
- JP
- Japan
- Prior art keywords
- pot
- boiling
- boiled
- water
- boiling water
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
Classifications
-
- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J27/00—Cooking-vessels
- A47J27/56—Preventing boiling over, e.g. of milk
-
- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J27/00—Cooking-vessels
-
- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J27/00—Cooking-vessels
- A47J27/002—Construction of cooking-vessels; Methods or processes of manufacturing specially adapted for cooking-vessels
Landscapes
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Manufacturing & Machinery (AREA)
- Cookers (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
Description
【０００１】[0001]
【産業上の利用分野】この発明は、麺類を茹でたり、煮
物を煮たりなどする鍋に関するものである。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a pot for boiling noodles and boiling boiled foods.
【０００２】[0002]
【従来の技術】この種の鍋は、一般に、平面状をした面
積の広い底壁と、それに続く筒状をした側壁とからな
り、その側壁の外側上部に、取手や柄などを備えてい
る。2. Description of the Related Art In general, a pot of this type is composed of a flat bottom wall having a large area and a cylindrical side wall following the bottom wall, and a handle and a handle are provided on the upper outside of the side wall. .
【０００３】しかし、このような形状の鍋を用いて、麺
類を茹でたり、煮物を煮たりなどすると、茹で水や煮汁
が踊るように激しく沸騰して泡立ち、これが鍋の外壁上
縁から外部に溢れ出してしまう。そして、ときとして鍋
を加熱するガスコンロ等の火が消えて危険な状態になる
ことがあった。However, when noodles are boiled or boiled is boiled using a pot of such a shape, it boiles violently and bubbles like boiling water and soup, and this boiled to the outside from the upper edge of the outer wall of the pot. It overflows. And, sometimes, the fire of the gas stove that heats the pan was extinguished, which could lead to a dangerous state.
【０００４】このため、上記鍋で麺類を茹でたり煮物を
煮たりなどする際には、茹で水や煮汁などが吹きこぼれ
ないように、ガスコンロ等の火力を、こまめに調整する
か、さし水をするかしなければならなかった。Therefore, when boiling noodles or boiling simmered food in the pot, the heating power of a gas stove or the like should be diligently adjusted so that water or broth will not spill over. I had to do it.
【０００５】図６と図７に示す鍋は、このような問題点
を解決するものとして、本件出願人が先に提案したもの
である（実公平３−１０８１８号公報参照）。The pots shown in FIGS. 6 and 7 have been previously proposed by the applicant of the present invention as a solution to such problems (see Japanese Utility Model Publication No. 3-10818).
【０００６】この鍋Ｎは、両図に示すように、底面１１
をそれに続く内側面１２に比べて小面積に形成するとと
もに、前記内側面１２のほぼ全体を、上方に行くに従い
漸次その内径が大きくなるように、外側に向けて弧状に
湾曲させた形状のものである。なお、１３は取手、１４
はガスコンロである。This pot N has a bottom surface 11 as shown in both figures.
Is formed to have a smaller area than the inner side surface 12 that follows, and almost the entire inner side surface 12 is curved in an arc shape toward the outside so that its inner diameter gradually increases as it goes upward. Is. In addition, 13 is a handle, 14
Is a gas stove.
【０００７】上記構成の鍋においては、底面１１を小面
積に形成しているので、茹で水や煮汁は、沸騰した場合
に、鍋の底面１１の上部で上昇と下降を繰り返して循環
する（以下、第１の循環という）。一方、内側面１２部
分で加熱されて沸騰した茹で水や煮汁は、矢印で示すよ
うに、弧状に湾曲した内側面１２に沿って上昇、下降を
繰り返して循環する（以下、第２の循環という）。In the pot having the above structure, since the bottom surface 11 is formed in a small area, when boiling water or broth is repeatedly circulated up and down at the upper part of the bottom surface 11 of the pot (hereinafter referred to as "circulation"). , The first circulation). On the other hand, the boiled water or boiling water heated and boiled at the inner surface 12 part circulates repeatedly ascending and descending along the arcuately curved inner surface 12 as shown by the arrow (hereinafter referred to as the second circulation. ).
【０００８】このように、沸騰した茹で水や煮汁は、底
面１１と内側面１２の上部において、それぞれ循環（対
流）するので、鍋の内側面１２の上縁から吹きこぼれる
ことはない。In this way, the boiled boiling water or the boiling water circulates (convections) on the bottom surface 11 and the upper portion of the inner side surface 12, so that it does not spill from the upper edge of the inner side surface 12 of the pot.
【０００９】[0009]
【発明が解決しようとする課題】しかし、図６および図
７に示す鍋にあっては、上述のように、底面１１を内側
面１２より小面積とし、鍋の内径が上方に行くに従い漸
次大きくなるように、内側面１２の断面形状を外側に向
けて弧状に湾曲させた場合であっても、なお次のような
問題があった。However, in the pan shown in FIGS. 6 and 7, as described above, the bottom surface 11 has a smaller area than the inner side surface 12, and the inner diameter of the pan gradually increases as it goes upward. As described above, even when the cross-sectional shape of the inner side surface 12 is curved in an arc shape toward the outside, there are still the following problems.
【００１０】（１）内側壁１２の上縁の直径が底面１１
の直径の２．１倍を超えるようになると、茹で水や煮汁
が沸騰しても、泡立ちが少なくなり、泡による断熱層が
できにくくなる。おそらく、第１と第２の循環が殆ど干
渉することなく円滑に行われるためであろう。このた
め、茹で水や煮汁からの放熱を効果的に抑えることがで
きなくなり、煮沸効果が弱くなる。(1) The diameter of the upper edge of the inner wall 12 is the bottom surface 11
If the diameter exceeds 2.1 times, even if boiling water or boiling water is boiled, foaming is reduced, and it becomes difficult to form a heat insulating layer by bubbles. Probably because the first and second circulations run smoothly with little interference. For this reason, it becomes impossible to effectively suppress the heat radiation from the boiling water or the boiling water, and the boiling effect becomes weak.
【００１１】（２）逆に、内側壁１２の上縁の直径が底
面１１の直径の１．８倍未満になってくると、茹で水や
煮汁が沸騰した場合、泡立ちが激しくなって、茹で水や
煮汁が吹きこぼれるようになる。おそらく、第１と第２
の両循環が必要以上に干渉するようになるためであろ
う。(2) On the contrary, when the diameter of the upper edge of the inner wall 12 becomes less than 1.8 times the diameter of the bottom surface 11, when water or boiling water boil, bubbling becomes intense and boiled. Water and broth will start to spill. Probably the first and second
This is probably because both circulations will interfere more than necessary.
【００１２】この発明は、このような技術的背景の下で
なされたもので、茹で水や煮汁の泡立ちを適度に促進す
ることができるとともに、それらの吹きこぼれを防止す
ることができる鍋を提供することを目的とする。The present invention has been made under such a technical background, and provides a pot capable of appropriately promoting bubbling of boiled water or broth and preventing spillage thereof. The purpose is to
【００１３】[0013]
【課題を解決するための手段】この発明が提供する鍋
は、底面を円形の平面とした鍋であって、前記底面の直
径（mm）を１としたときの鍋の内側面の直径比率をαと
し、鍋の底面からの高さ（mm）をＨとしたときの、αと
Ｈの関係を表１のように設定したものである。The pan provided by the present invention is a pan having a circular flat bottom surface, and the diameter ratio of the inner surface of the pan when the diameter (mm) of the bottom surface is 1. Table 1 shows the relationship between α and H, where α is the height (mm) from the bottom of the pan and H is the height.
【００１４】[0014]
【表１】 [Table 1]
【００１５】上記αの下限値を表１のように限定したの
は、同下限値未満であると、茹で水や煮汁が沸騰して
も、泡立ちが少なくなり、泡による断熱層が充分にでき
なくなる。その結果、茹で水や煮汁からの放熱を効果的
に抑えられなくなり、その分煮沸効果が弱くなるからで
ある。The lower limit value of α is limited as shown in Table 1. When the lower limit value is less than the lower limit value, even if boiling water or boiling water is boiled, foaming is reduced, and a heat insulating layer due to foaming can be sufficiently formed. Disappear. As a result, it is impossible to effectively suppress the heat radiation from the boiled water or the broth, and the boiling effect is weakened accordingly.
【００１６】上述の泡による断熱層ができにくくなるの
は、茹で水や煮汁の底面上方における循環（第１の循
環）と内側面上方における循環（第２の循環）が殆ど干
渉することなく円滑に行われるためと考えられる。It is difficult to form the heat insulating layer due to the bubbles described above because the circulation above the bottom surface of the boiled water or broth (first circulation) and the circulation above the inner side surface (second circulation) do not interfere with each other smoothly. It is thought to be done in.
【００１７】また、上記αの上限値を表１のように限定
したのは、同上限値を超えると、茹で水や煮汁が沸騰し
た場合、泡立ちが激しくなって、吹きこぼれるようにな
るからである。上述のように、泡立ちが激しくなるの
は、上記第１の循環と第２の循環が可成り干渉し合うよ
うになるためと考えられる。Further, the upper limit of α is limited as shown in Table 1 because if it exceeds the upper limit, boiled water or boiled water will be bubbly and spill out. is there. As described above, it is considered that the bubbling becomes severe because the first circulation and the second circulation interfere with each other considerably.
【００１８】[0018]
【作用】この発明においては、αとＨの関係を表１のよ
うに設定したので、茹で水や煮汁の泡立ちがほどよく促
進されるだけでなく、そのことによって、茹で水や煮汁
が吹きこぼれるおそれもない。このような現象が生じる
のは、上述の第１，第２の両循環が適度に干渉し合うた
めと考えられる。In the present invention, since the relationship between α and H is set as shown in Table 1, not only the bubbling of water or boiling water is promoted moderately, but also the boiling water or boiling water is spilled over. There is no fear. It is considered that such a phenomenon occurs because the above-mentioned first and second circulations appropriately interfere with each other.
【００１９】[0019]
【実施例】図１におよび図２に示す形状の大鍋を、ステ
ンレス製の薄板の絞り加工によって成形した鍋本体１に
取手２を取り付けて作成した。大鍋の底面１ａは円形の
平面とし、寸法は表２のように設定した。EXAMPLE A large pot having the shape shown in FIGS. 1 and 2 was prepared by attaching a handle 2 to a pot body 1 formed by drawing a stainless steel thin plate. The bottom surface 1a of the large pot was a circular flat surface, and the dimensions were set as shown in Table 2.
【００２０】同様にして、図１と図２に示す形状の中鍋
と小鍋を、それぞれ表３と表４の寸法で作成した。Similarly, a medium pot and a small pot having the shapes shown in FIGS. 1 and 2 were prepared with the dimensions shown in Tables 3 and 4, respectively.
【００２１】表中、Ｈは鍋の底面１ａからの高さ（mm）
であり、Ｒは鍋の内側面１ｂの直径であり、αは鍋の底
面１ａ（高さＨがゼロのときの内側面１ｂ）の直径Ｒを
１としたときの鍋の内側面１ｂの直径Ｒの比率（直径比
率）である。In the table, H is the height from the bottom surface 1a of the pot (mm)
Where R is the diameter of the inner surface 1b of the pan, and α is the diameter of the inner surface 1b of the pan when the diameter R of the bottom surface 1a of the pan (the inner surface 1b when the height H is zero) is 1. It is the ratio of R (diameter ratio).
【００２２】図５のグラフは、表２，表３および表４に
おける高さＨと直径比率αの関係を示したものである。The graph of FIG. 5 shows the relationship between the height H and the diameter ratio α in Tables 2, 3 and 4.
【００２３】[0023]
【表２】 [Table 2]
【００２４】[0024]
【表３】 [Table 3]
【００２５】[0025]
【表４】 [Table 4]
【００２６】次に、上記大鍋と中鍋に高さ５５mmまで、
小鍋に高さ５０mmまで、それぞれ水を加え、図３のよう
に、ガスコンロ５にかけて加熱した。Next, in the large pot and the medium pot, up to a height of 55 mm,
Water was added to each of the small pans up to a height of 50 mm, and the mixture was heated on a gas stove 5 as shown in FIG.
【００２７】沸騰したところで、大鍋と中鍋に中細乾麺
２束、小鍋に同じく中細乾麺１束をそれぞれ投入して約
１０分間茹でた。茹で水が沸騰を開始してからは、その
沸騰状態を持続した。When boiled, 2 bundles of medium-thin dry noodles were placed in the large pot and the medium pot, and 1 bundle of medium-thin dry noodles were similarly placed in the small pot, and boiled for about 10 minutes. After the boiling water started to boil, the boiling state was maintained.
【００２８】このとき、沸騰した茹で水は泡立って各鍋
の上縁近くまで上昇したが、吹きこぼれることはなかっ
た。At this time, the boiled boiling water bubbled and rose to the vicinity of the upper edge of each pot, but it did not spill.
【００２９】このように、吹きこぼれを生じないのは、
次のような理由によるものと考えられる。すなわち、図
３に示すように、茹で水が沸騰状態にあると、鍋の底面
１ａ上方における茹で水の循環（対流）３と鍋の内側面
１ｂ上方における茹で水の循環（対流）が生ずるが、実
施例の鍋の場合は、両循環が適度に干渉し合い、泡立ち
の層が一定の厚さまで生長しても、それ以上上昇しない
ためと考えられる。As described above, the reason why the spillage does not occur is
This is probably due to the following reasons. That is, as shown in FIG. 3, when the boiled water is in a boiling state, a boiled water circulation (convection) 3 above the bottom surface 1a of the pot and a boiled water circulation (convection) above the inner surface 1b of the pot occur. In the case of the pot of Example, it is considered that both circulations interfered with each other appropriately, and even if the foaming layer grew to a certain thickness, it did not rise any further.
【００３０】〔比較例〕比較のために、実施例の大鍋
（表２）より内側面１ｂの立上がり角の小さい大鍋と実
施例の小鍋（表４）より内側面１ｂの立上がり角が大き
い小鍋を、実施例と同じ要領で作成した。大鍋と小鍋の
底面は、実施例と同様、円形の平面とし、寸法は表５と
表６のように設定した。表５と表６における高さＨと直
径比率αの関係は、図５において、破線で示した。[Comparative Example] For comparison, a large pot having a smaller rising angle on the inner side surface 1b than the large pot of the embodiment (Table 2) and a small pot having a larger rising angle of the inner side surface 1b than the small pot of the embodiment (Table 4) were used. It was created in the same manner as in the example. The bottoms of the large pot and the small pot were circular flat surfaces as in the example, and the dimensions were set as shown in Tables 5 and 6. The relationship between the height H and the diameter ratio α in Tables 5 and 6 is shown by a broken line in FIG.
【００３１】[0031]
【表５】 [Table 5]
【００３２】[0032]
【表６】 [Table 6]
【００３３】次に、上記大鍋と小鍋に、それぞれ高さ５
５mmと５０mmまで水を加え、実施例で使用したガスコン
ロ５にかけて加熱した。Next, the height of each of the large pot and the small pot is 5
Water was added up to 5 mm and 50 mm, and the gas stove 5 used in the examples was heated.
【００３４】沸騰したところで、大鍋と小鍋に、実施例
と同様、それぞれ中細乾麺２束と１束を投入して約１０
分間茹でた。茹で水が沸騰を開始してからは、その沸騰
状態を持続した。When boiled, 2 bundles of medium-thin dry noodles and 1 bundle are put into a large pot and a small pot, respectively, in the same manner as in the example, and about 10
Boiled for minutes. After the boiling water started to boil, the boiling state was maintained.
【００３５】このとき、大鍋で沸騰した茹で水は、泡立
ちが少なく、吹きこぼれるおそれはなかった。これは、
上述した図３における茹で水の循環３と循環４が殆ど干
渉することなく円滑に行われるためと考えられる。At this time, the boiling water boiled in the large pot had little foaming and there was no fear of spilling. this is,
It is considered that the boiling water circulations 3 and 4 in FIG. 3 described above are smoothly performed with little interference.
【００３６】一方、小鍋で沸騰した茹で水は、泡立ちが
激しくなって、少しずつ吹きこぼれを生じた。これは、
おそらく、上記循環３と循環４が可成り干渉し合うため
と考えられる。On the other hand, the boiling water boiled in the small pot became more foamy and gradually spilled. this is,
This is probably because the circulation 3 and the circulation 4 interfere with each other considerably.
【００３７】なお、上述した実施例の鍋には、図４に示
すように、上縁に段付きフランジ６を設けて、蓋の載置
台として使用することもできる。The pot of the above-described embodiment may be provided with a stepped flange 6 on the upper edge as shown in FIG.
【００３８】[0038]
【発明の効果】以上説明したように、この発明によれ
ば、上述のような形状としたので、茹で水や煮汁の泡立
ちを適度に促進して煮沸効果を高めることができるとと
もに、茹で水や煮汁の吹きこぼれを防止することができ
る。As described above, according to the present invention, since the shape is as described above, it is possible to moderately promote bubbling water or bubbling of broth to enhance the boiling effect, and to boil water or It is possible to prevent spilling of broth.
【図１】 実施例の鍋の側面図FIG. 1 is a side view of a pot according to an embodiment.
【図２】 実施例の鍋の断面図FIG. 2 is a cross-sectional view of a pot according to an embodiment.
【図３】 実施例の鍋の作用を説明するための断面図FIG. 3 is a sectional view for explaining the operation of the pot of the embodiment.
【図４】 他の実施例の鍋の断面図FIG. 4 is a sectional view of a pot according to another embodiment.
【図５】 実施例と比較例の鍋の高さＨと直径比率αの
関係を示すグラフFIG. 5 is a graph showing the relationship between the height H and the diameter ratio α of the pots of Examples and Comparative Examples.
【図６】 従来の鍋の側面図[Figure 6] Side view of a conventional pot
【図７】 従来の鍋の作用を説明するための断面図FIG. 7 is a sectional view for explaining the operation of the conventional pan.
１ 鍋本体 １ａ 鍋の底面 １ｂ 鍋の内側面 ２ 取手 ３，４ 循環 1 Pan main body 1a Pan bottom 1b Pan inner side 2 Handle 3,4 Circulation
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【手続補正書】[Procedure amendment]
【提出日】平成６年１０月１９日[Submission date] October 19, 1994
【手続補正１】[Procedure Amendment 1]
【補正対象書類名】明細書[Document name to be amended] Statement
【補正対象項目名】全文[Correction target item name] Full text
【補正方法】変更[Correction method] Change
【補正内容】[Correction content]
【書類名】 明細書[Document name] Statement
【発明の名称】 鍋[Title of Invention] Pan
【特許請求の範囲】[Claims]
【表１】 [Table 1]
【発明の詳細な説明】Detailed Description of the Invention
【０００１】[0001]
【産業上の利用分野】この発明は、麺類を茹でたり、煮
物を煮たりなどする鍋に関するものである。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a pot for boiling noodles and boiling boiled foods.
【０００２】[0002]
【従来の技術】この種の鍋は、一般に、平面状をした面
積の広い底壁と、それに続く筒状をした側壁とからな
り、その側壁の外側上部に、取手や柄などを備えてい
る。2. Description of the Related Art In general, a pot of this type is composed of a flat bottom wall having a large area and a cylindrical side wall following the bottom wall, and a handle and a handle are provided on the upper outside of the side wall. .
【０００３】しかし、このような形状の鍋を用いて、麺
類を茹でたり、煮物を煮たりなどすると、茹で水や煮汁
が踊るように激しく沸騰して泡立ち、これが鍋の外壁上
縁から外部に溢れ出してしまう。そして、ときとして鍋
を加熱するガスコンロ等の火が消えて危険な状態になる
ことがあった。However, when noodles are boiled or boiled is boiled using a pot of such a shape, it boiles violently and bubbles like boiling water and soup, and this boiled to the outside from the upper edge of the outer wall of the pot. It overflows. And, sometimes, the fire of the gas stove that heats the pan was extinguished, which could lead to a dangerous state.
【０００４】このため、上記鍋で麺類を茹でたり煮物を
煮たりなどする際には、茹で水や煮汁などが吹きこぼれ
ないように、ガスコンロ等の火力を、こまめに調整する
か、さし水をするかしなければならなかった。Therefore, when boiling noodles or boiling simmered food in the pot, the heating power of a gas stove or the like should be diligently adjusted so that water or broth will not spill over. I had to do it.
【０００５】図６と図７に示す鍋は、このような問題点
を解決するものとして、本件出願人が先に提案したもの
である（実公平３−１０８１８号公報参照）。The pots shown in FIGS. 6 and 7 have been previously proposed by the applicant of the present invention as a solution to such problems (see Japanese Utility Model Publication No. 3-10818).
【０００６】この鍋Ｎは、両図に示すように、底面１１
をそれに続く内側面１２に比べて小面積に形成するとと
もに、前記内側面１２のほぼ全体を、上方に行くに従い
漸次その内径が大きくなるように、外側に向けて弧状に
湾曲させた形状のものである。なお、１３は取手、１４
はガスコンロである。This pot N has a bottom surface 11 as shown in both figures.
Is formed to have a smaller area than the inner side surface 12 that follows, and almost the entire inner side surface 12 is curved in an arc shape toward the outside so that its inner diameter gradually increases as it goes upward. Is. In addition, 13 is a handle, 14
Is a gas stove.
【０００７】上記構成の鍋においては、底面１１を小面
積に形成しているので、茹で水や煮汁は、沸騰した場合
に、鍋の底面１１の上部で上昇と下降を繰り返して循環
する（以下、第１の循環という）。一方、内側面１２部
分で加熱されて沸騰した茹で水や煮汁は、矢印で示すよ
うに、弧状に湾曲した内側面１２に沿って上昇、下降を
繰り返して循環する（以下、第２の循環という）。In the pot having the above structure, since the bottom surface 11 is formed in a small area, when boiling water or broth is repeatedly circulated up and down at the upper part of the bottom surface 11 of the pot (hereinafter referred to as "circulation"). , The first circulation). On the other hand, the boiled water or boiling water heated and boiled at the inner surface 12 part circulates repeatedly ascending and descending along the arcuately curved inner surface 12 as shown by the arrow (hereinafter referred to as the second circulation. ).
【０００８】このように、沸騰した茹で水や煮汁は、底
面１１と内側面１２の上部において、それぞれ循環（対
流）するので、鍋の内側面１２の上縁から吹きこぼれる
ことはない。In this way, the boiled boiling water or the boiling water circulates (convections) on the bottom surface 11 and the upper portion of the inner side surface 12, so that it does not spill from the upper edge of the inner side surface 12 of the pot.
【０００９】[0009]
【発明が解決しようとする課題】しかし、図６および図
７に示す鍋にあっては、上述のように、底面１１を内側
面１２より小面積とし、鍋の内径が上方に行くに従い漸
次大きくなるように、内側面１２の断面形状を外側に向
けて弧状に湾曲させた場合であっても、なお次のような
問題があった。However, in the pan shown in FIGS. 6 and 7, as described above, the bottom surface 11 has a smaller area than the inner side surface 12, and the inner diameter of the pan gradually increases as it goes upward. As described above, even when the cross-sectional shape of the inner side surface 12 is curved in an arc shape toward the outside, there are still the following problems.
【００１０】（１）内側壁１２の上縁の直径が底面１１
の直径の２．１倍を超えるようになると、茹で水や煮汁
が沸騰しても、泡立ちが少なくなり、泡による断熱層が
できにくくなる。おそらく、第１と第２の循環が殆ど干
渉することなく円滑に行われるためであろう。このた
め、茹で水や煮汁からの放熱を効果的に抑えることがで
きなくなり、煮沸効果が弱くなる。(1) The diameter of the upper edge of the inner wall 12 is the bottom surface 11
If the diameter exceeds 2.1 times, even if boiling water or boiling water is boiled, foaming is reduced, and it becomes difficult to form a heat insulating layer by bubbles. Probably because the first and second circulations run smoothly with little interference. For this reason, it becomes impossible to effectively suppress the heat radiation from the boiling water or the boiling water, and the boiling effect becomes weak.
【００１１】（２）逆に、内側壁１２の上縁の直径が底
面１１の直径の１．８倍未満になってくると、茹で水や
煮汁が沸騰した場合、泡立ちが激しくなって、茹で水や
煮汁が吹きこぼれるようになる。おそらく、第１と第２
の両循環が必要以上に干渉するようになるためであろ
う。(2) On the contrary, when the diameter of the upper edge of the inner wall 12 becomes less than 1.8 times the diameter of the bottom surface 11, when water or boiling water boil, bubbling becomes intense and boiled. Water and broth will start to spill. Probably the first and second
This is probably because both circulations will interfere more than necessary.
【００１２】この発明は、このような技術的背景の下で
なされたもので、茹で水や煮汁の泡立ちを適度に促進す
ることができるとともに、それらの吹きこぼれを防止す
ることができる鍋を提供することを目的とする。The present invention has been made under such a technical background, and provides a pot capable of appropriately promoting bubbling of boiled water or broth and preventing spillage thereof. The purpose is to
【００１３】[0013]
【課題を解決するための手段】この発明が提供する鍋
は、底面を円形の平面とした鍋であって、前記底面の直
径（ｍｍ）を１としたときの鍋の内側面の直径比率をα
とし、鍋の底面からの高さ（ｍｍ）をＨとしたときの、
αとＨの関係を表１のように設定したものである。The pot provided by the present invention is a pot having a circular bottom surface, and the diameter ratio of the inner surface of the pot when the diameter (mm) of the bottom surface is 1. α
And the height (mm) from the bottom of the pan is H,
The relationship between α and H is set as shown in Table 1.
【００１４】[0014]
【表１】 [Table 1]
【００１５】また、鍋の上縁に段付フランジを設けるこ
ともできる。 A stepped flange should be provided on the upper edge of the pan.
I can do it.
【００１６】上記αの下限値を表１のように限定したの
は、同下限値未満であると、茹で水や煮汁が沸騰して
も、泡立ちが少なくなり、泡による断熱層が充分にでき
なくなる。その結果、茹で水や煮汁からの放熱を効果的
に抑えられなくなり、その分煮沸効果が弱くなるからで
ある。The lower limit value of α is limited as shown in Table 1. When the lower limit value is less than the lower limit value, bubbling is reduced even when boiling water or boiling water is boiled, and a heat insulating layer due to bubbles can be sufficiently formed. Disappear. As a result, it is impossible to effectively suppress the heat radiation from the boiled water or the broth, and the boiling effect is weakened accordingly.
【００１７】上述の泡による断熱層ができにくくなるの
は、茹で水や煮汁の底面上方における循環（第１の循
環）と内側面上方における循環（第２の循環）が殆ど干
渉することなく円滑に行われるためと考えられる。It is difficult to form the heat insulating layer due to the bubbles described above because the circulation above the bottom surface of the boiled water or the boiling water (first circulation) and the circulation above the inner surface (second circulation) do not interfere with each other smoothly. It is thought to be done in.
【００１８】また、上記αの上限値を表１のように限定
したのは、同上限値を超えると、茹で水や煮汁が沸騰し
た場合、泡立ちが激しくなって、吹きこぼれるようにな
るからである。上述のように、泡立ちが激しくなるの
は、上記第１の循環と第２の循環が可成り干渉し合うよ
うになるためと考えられる。The upper limit of α is limited as shown in Table 1 because if the upper limit is exceeded, boiled water or boiled water will become bubbly and spill out. is there. As described above, it is considered that the bubbling becomes severe because the first circulation and the second circulation interfere with each other considerably.
【００１９】[0019]
【作用】この発明においては、αとＨの関係を表１のよ
うに設定したので、茹で水や煮汁の泡立ちがほどよく促
進されるだけでなく、そのことによって、茹で水や煮汁
が吹きこぼれるおそれもない。このような現象が生じる
のは、上述の第１，第２の両循環が適度に干渉し合うた
めと考えられる。In the present invention, since the relationship between α and H is set as shown in Table 1, not only the bubbling of water or boiling water is promoted moderately, but also the boiling water or boiling water is spilled over. There is no fear. It is considered that such a phenomenon occurs because the above-mentioned first and second circulations appropriately interfere with each other.
【００２０】[0020]
【実施例】図１におよび図２に示す形状の大鍋を、ステ
ンレス製の薄板の絞り加工によって成形した鍋本体１に
取手２を取り付けて作成した。大鍋の底面１ａは円形の
平面とし、寸法は表２のように設定した。EXAMPLE A large pot having the shape shown in FIGS. 1 and 2 was prepared by attaching a handle 2 to a pot body 1 formed by drawing a stainless steel thin plate. The bottom surface 1a of the large pot was a circular flat surface, and the dimensions were set as shown in Table 2.
【００２１】同様にして、図１と図２に示す形状の中鍋
と小鍋を、それぞれ表３と表４の寸法で作成した。Similarly, a medium pot and a small pot having the shapes shown in FIGS. 1 and 2 were prepared with the dimensions shown in Tables 3 and 4, respectively.
【００２２】表中、Ｈは鍋の底面１ａからの高さ（ｍ
ｍ）であり、Ｒは鍋の内側面１ｂの直径であり、αは鍋
の底面１ａ（高さＨがゼロのときの内側面１ｂ）の直径
Ｒを１としたときの鍋の内側面１ｂの直径Ｒの比率（直
径比率）である。In the table, H is the height from the bottom surface 1a of the pot (m
m), R is the diameter of the inner surface 1b of the pan, and α is the inner surface 1b of the pan when the diameter R of the bottom surface 1a of the pan (the inner surface 1b when the height H is zero) is 1. Is the ratio of the diameter R (diameter ratio).
【００２３】図５のグラフは、表２，表３および表４に
おける高さＨと直径比率αの関係を示したものである。The graph of FIG. 5 shows the relationship between the height H and the diameter ratio α in Tables 2, 3 and 4.
【００２４】[0024]
【表２】 [Table 2]
【００２５】[0025]
【表３】 [Table 3]
【００２６】[0026]
【表４】 [Table 4]
【００２７】次に、上記大鍋と中鍋に高さ５５ｍｍま
で、小鍋に高さ５０ｍｍまで、それぞれ水を加え、図３
のように、ガスコンロ５にかけて加熱した。Next, water is added to the large pot and the medium pot up to a height of 55 mm, and to the small pot up to a height of 50 mm, respectively.
As shown in FIG.
【００２８】沸騰したところで、大鍋と中鍋に中細乾麺
２束、小鍋に同じく中細乾麺１束をそれぞれ投入して約
１０分間茹でた。茹で水が沸騰を開始してからは、その
沸騰状態を持続した。When boiled, 2 bundles of medium-thin dry noodles were placed in a large pot and a medium pot, and 1 bundle of medium-thin dried noodles was similarly placed in a small pot, and boiled for about 10 minutes. After the boiling water started to boil, the boiling state was maintained.
【００２９】このとき、沸騰した茹で水は泡立って各鍋
の上縁近くまで上昇したが、吹きこぼれることはなかっ
た。At this time, the boiled boiling water bubbled up to the vicinity of the upper edge of each pot, but did not spill.
【００３０】このように、吹きこぼれを生じないのは、
次のような理由によるものと考えられる。すなわち、図
３に示すように、茹で水が沸騰状態にあると、鍋の底面
１ａ上方における茹で水の循環（対流）３と鍋の内側面
１ｂ上方における茹で水の循環（対流）が生ずるが、実
施例の鍋の場合は、両循環が適度に干渉し合い、泡立ち
の層が一定の厚さまで生長しても、それ以上上昇しない
ためと考えられる。As described above, the reason why the spillage does not occur is
This is probably due to the following reasons. That is, as shown in FIG. 3, when the boiled water is in a boiling state, a boiled water circulation (convection) 3 above the bottom surface 1a of the pot and a boiled water circulation (convection) above the inner surface 1b of the pot occur. In the case of the pot of Example, it is considered that both circulations interfered with each other appropriately, and even if the foaming layer grew to a certain thickness, it did not rise any further.
【００３１】〔比較例〕比較のために、実施例の大鍋
（表２）より内側面１ｂの立上がり角の小さい大鍋と実
施例の小鍋（表４）より内側面１ｂの立上がり角が大き
い小鍋を、実施例と同じ要領で作成した。大鍋と小鍋の
底面は、実施例と同様、円形の平面とし、寸法は表５と
表６のように設定した。表５と表６における高さＨと直
径比率αの関係は、図５において、破線で示した。[Comparative Example] For comparison, a large pot having a smaller rising angle on the inner side surface 1b than the large pot of the example (Table 2) and a small pot having a larger rising angle of the inner side surface 1b than the small pot of the Example (Table 4) were used. It was created in the same manner as in the example. The bottoms of the large pot and the small pot were circular flat surfaces as in the example, and the dimensions were set as shown in Tables 5 and 6. The relationship between the height H and the diameter ratio α in Tables 5 and 6 is shown by a broken line in FIG.
【００３２】[0032]
【表５】 [Table 5]
【００３３】[0033]
【表６】 [Table 6]
【００３４】次に、上記大鍋と小鍋に、それぞれ高さ５
５ｍｍと５０ｍｍまで水を加え、実施例で使用したガス
コンロ５にかけて加熱した。Next, each of the large pot and the small pot has a height of 5
Water was added up to 5 mm and 50 mm, and the gas stove 5 used in the examples was heated.
【００３５】沸騰したところで、大鍋と小鍋に、実施例
と同様、それぞれ中細乾麺２束と１束を投入して約１０
分間茹でた。茹で水が沸騰を開始してからは、その沸騰
状態を持続した。When boiled, 2 bunch and 1 bunch of medium and thin dry noodles are put into a large pot and a small pot, respectively, as in the example, and about 10
Boiled for minutes. After the boiling water started to boil, the boiling state was maintained.
【００３６】このとき、大鍋で沸騰した茹で水は、泡立
ちが少なく、吹きこぼれるおそれはなかった。これは、
上述した図３における茹で水の循環３と循環４が殆ど干
渉することなく円滑に行われるためと考えられる。At this time, the boiling water boiled in the large pot had little foaming, and there was no fear of spilling. this is,
It is considered that the boiling water circulations 3 and 4 in FIG. 3 described above are smoothly performed with little interference.
【００３７】一方、小鍋で沸騰した茹で水は、泡立ちが
激しくなって、少しずつ吹きこぼれを生じた。これは、
おそらく、上記循環３と循環４が可成り干渉し合うため
と考えられる。On the other hand, boiled water boiled in a small pot had a lot of foaming and gradually spilled. this is,
This is probably because the circulation 3 and the circulation 4 interfere with each other considerably.
【００３８】なお、上述した実施例の鍋には、図４に示
すように、上縁に段付フランジ６を設けるという構成に
することもできる。この段付フランジ６は、鍋の載置台
として使用されるが、鍋を火にかけた時にその温度が非
常に高くなるので、茹で水が沸騰して上昇した泡をここ
で蒸発させ、よりいっそうの吹きこぼれの防止を図るこ
とができる。 The pot of the above embodiment is shown in FIG.
So that the stepped flange 6 is provided on the upper edge.
You can also do it. This stepped flange 6 is a pot mounting table.
However, when the pot is heated, its temperature is
It will always be high, so boil the boiling water and raise the bubbles here
To prevent further spillage.
You can
【００３９】[0039]
【発明の効果】以上説明したように、この発明によれ
ば、上述のような形状としたので、茹で水や煮汁の泡立
ちを適度に促進して煮沸効果を高めることができるとと
もに、茹で水や煮汁の吹きこぼれを防止することができ
る。As described above, according to the present invention, since the shape is as described above, it is possible to moderately promote bubbling water or bubbling of broth to enhance the boiling effect, and to boil water or It is possible to prevent spilling of broth.
【図面の簡単な説明】[Brief description of drawings]
【図１】 実施例の鍋の側面図FIG. 1 is a side view of a pot according to an embodiment.
【図２】 実施例の鍋の断面図FIG. 2 is a cross-sectional view of a pot according to an embodiment.
【図３】 実施例の鍋の作用を説明するための断面図FIG. 3 is a sectional view for explaining the operation of the pot of the embodiment.
【図４】 他の実施例の鍋の断面図FIG. 4 is a sectional view of a pot according to another embodiment.
【図５】 実施例と比較例の鍋の高さＨと直径比率αの
関係を示すグラフFIG. 5 is a graph showing the relationship between the height H and the diameter ratio α of the pots of Examples and Comparative Examples.
【図６】 従来の鍋の側面図[Figure 6] Side view of a conventional pot
【図７】 従来の鍋の作用を説明するための断面図FIG. 7 is a sectional view for explaining the operation of the conventional pan.
【符号の説明】 １ 鍋本体 １ａ 鍋の底面 １ｂ 鍋の内側面 ２ 取手 ３，４ 循環[Explanation of symbols] 1 Pan body 1a Pan bottom 1b Pan inner surface 2 Handle 3,4 Circulation
Claims (1)
記底面の直径（mm）を１としたときの鍋の内側面の直径
比率をαとし、鍋の底面からの高さ（mm）をＨとしたと
きの、αとＨの関係を表１のように設定したことを特徴
とする鍋。 【表１】 1. A pan having a circular bottom surface, wherein the diameter ratio of the inner surface of the pan when the diameter (mm) of the bottom surface is 1 is α, and the height from the bottom surface of the pan (mm ) Is H, the relation between α and H is set as shown in Table 1. [Table 1]
Priority Applications (14)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP5182477A JP2829299B2 (en) | 1993-07-23 | 1993-07-23 | pot |
| KR1019930020536A KR950002681A (en) | 1993-07-23 | 1993-09-27 | pot |
| GB9400343A GB2280100B (en) | 1993-07-23 | 1994-01-10 | Pans |
| CA002113786A CA2113786A1 (en) | 1993-07-23 | 1994-01-19 | Pan |
| ITRM940081A IT1272173B (en) | 1993-07-23 | 1994-02-18 | COOKING POT TO AVOID THE OVERFLOW OF ITS HOT Content |
| DE4405668A DE4405668A1 (en) | 1993-07-23 | 1994-02-22 | pan |
| FR9402188A FR2707857B1 (en) | 1993-07-23 | 1994-02-25 | Cooking container. |
| NL9400511A NL9400511A (en) | 1993-07-23 | 1994-03-31 | Pan. |
| SE9401097A SE9401097L (en) | 1993-07-23 | 1994-03-31 | Forehead |
| AU64591/94A AU6459194A (en) | 1993-07-23 | 1994-06-07 | Pan |
| NO942102A NO942102L (en) | 1993-07-23 | 1994-06-07 | Pot |
| ES09401473A ES2070793B1 (en) | 1993-07-23 | 1994-07-07 | CASSEROLE |
| PT101550A PT101550A (en) | 1993-07-23 | 1994-07-12 | PAN |
| CN94108052A CN1102969A (en) | 1993-07-23 | 1994-07-20 | Pan |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP5182477A JP2829299B2 (en) | 1993-07-23 | 1993-07-23 | pot |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH07171049A true JPH07171049A (en) | 1995-07-11 |
| JP2829299B2 JP2829299B2 (en) | 1998-11-25 |
Family
ID=16118961
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP5182477A Expired - Fee Related JP2829299B2 (en) | 1993-07-23 | 1993-07-23 | pot |
Country Status (14)
| Country | Link |
|---|---|
| JP (1) | JP2829299B2 (en) |
| KR (1) | KR950002681A (en) |
| CN (1) | CN1102969A (en) |
| AU (1) | AU6459194A (en) |
| CA (1) | CA2113786A1 (en) |
| DE (1) | DE4405668A1 (en) |
| ES (1) | ES2070793B1 (en) |
| FR (1) | FR2707857B1 (en) |
| GB (1) | GB2280100B (en) |
| IT (1) | IT1272173B (en) |
| NL (1) | NL9400511A (en) |
| NO (1) | NO942102L (en) |
| PT (1) | PT101550A (en) |
| SE (1) | SE9401097L (en) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| SE532235C2 (en) * | 2007-01-23 | 2009-11-17 | Thorulf Bo Christer Jonsson | A kitchen utensil, connected to a pan |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP3010818U (en) * | 1994-10-14 | 1995-05-09 | 木村 和男 | Flashing safety lights |
Family Cites Families (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE184584C (en) * | ||||
| FR2665623B1 (en) * | 1990-05-09 | 1993-09-03 | Azzopardi Eric | CASSEROLE WHICH DOESN'T LET THE MILK OVERFLOW. |
| DE4116592A1 (en) * | 1991-05-22 | 1992-11-26 | Christa Altrogge | Roasting or cooking pan with sealed lid - which has flat base and conical casing in one piece, with diametrically opposite handles, and rims on top opening and lid |
| DE9108938U1 (en) * | 1991-07-20 | 1991-11-28 | Haiss, Ulrich, 7615 Zell | cooking pot |
-
1993
- 1993-07-23 JP JP5182477A patent/JP2829299B2/en not_active Expired - Fee Related
- 1993-09-27 KR KR1019930020536A patent/KR950002681A/en not_active Application Discontinuation
-
1994
- 1994-01-10 GB GB9400343A patent/GB2280100B/en not_active Expired - Fee Related
- 1994-01-19 CA CA002113786A patent/CA2113786A1/en not_active Abandoned
- 1994-02-18 IT ITRM940081A patent/IT1272173B/en active IP Right Grant
- 1994-02-22 DE DE4405668A patent/DE4405668A1/en not_active Withdrawn
- 1994-02-25 FR FR9402188A patent/FR2707857B1/en not_active Expired - Fee Related
- 1994-03-31 SE SE9401097A patent/SE9401097L/en not_active Application Discontinuation
- 1994-03-31 NL NL9400511A patent/NL9400511A/en not_active Application Discontinuation
- 1994-06-07 NO NO942102A patent/NO942102L/en unknown
- 1994-06-07 AU AU64591/94A patent/AU6459194A/en not_active Abandoned
- 1994-07-07 ES ES09401473A patent/ES2070793B1/en not_active Expired - Fee Related
- 1994-07-12 PT PT101550A patent/PT101550A/en not_active Application Discontinuation
- 1994-07-20 CN CN94108052A patent/CN1102969A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP3010818U (en) * | 1994-10-14 | 1995-05-09 | 木村 和男 | Flashing safety lights |
Also Published As
| Publication number | Publication date |
|---|---|
| SE9401097D0 (en) | 1994-03-31 |
| ES2070793A1 (en) | 1995-06-01 |
| DE4405668A1 (en) | 1995-01-26 |
| GB9400343D0 (en) | 1994-03-09 |
| SE9401097L (en) | 1995-01-24 |
| ITRM940081A0 (en) | 1994-02-18 |
| IT1272173B (en) | 1997-06-16 |
| AU6459194A (en) | 1995-02-02 |
| FR2707857B1 (en) | 1997-01-17 |
| ES2070793B1 (en) | 1996-01-01 |
| FR2707857A1 (en) | 1995-01-27 |
| JP2829299B2 (en) | 1998-11-25 |
| GB2280100B (en) | 1997-08-13 |
| CN1102969A (en) | 1995-05-31 |
| NL9400511A (en) | 1995-02-16 |
| KR950002681A (en) | 1995-02-16 |
| NO942102D0 (en) | 1994-06-07 |
| ITRM940081A1 (en) | 1995-08-18 |
| PT101550A (en) | 1995-03-31 |
| CA2113786A1 (en) | 1995-01-24 |
| NO942102L (en) | 1995-01-24 |
| GB2280100A (en) | 1995-01-25 |
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