JPH11104022A - Cooking utensil for mixing spray-type foodstuffs and foodstuffs mixing method - Google Patents

Abstract

PROBLEM TO BE SOLVED: To evenly mix a small quantity of seasoning and cooking materials with the staple food, as in the case where the rice in the sushi or vinegared fish and rice and the seasoned vinegar are mixed. SOLUTION: This cooking utensil for mixing spray-type foodstuffs is provided with a vessel 1 with graduations 2 indicating the quantity of contents of seasoning and cooking materials being the contents, a sprayer 3 for sucking and spraying the contents inside the vessel 1 by pulling a hand lever 5, a regulating ring 7 for regulating the quantity of spray by controlling the operating stroke of the hand lever 5, and a trumpet 6 fixed at the end of the jetting port 4 of the sprayer 3; and the regulating ring 7 is constituted in a plurality of stages and is fixed in an arbitrary position to regulate the operating stroke of the hand lever 5. Further, when a seasoning or cooking materials are mixed with a staple food, they are mixed in a misty condition or minute water-drop condition so that they are not splashed upon others.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a cooking utensil and a preparation method for obtaining a flavored food and a cooking food by mixing a small amount of a flavoring food and a cooking food with a main food and a food. For example, when blending rice and vinegar in sushi rice, or when cooking Chinese food, etc., when adding sauce, when mixing ingredients and water and katakuri powder, or commercially available taste The present invention relates to a cooking utensil and a compounding method which are useful for preparing ingredients such as seasonings and liquids or those which can be mixed with a liquid, and for weighing a small amount of seasonings.

[0002]

2. Description of the Related Art In sushi rice, cooked rice is put in an orchid, seasoned vinegar is poured from above, and the mixture is quickly mixed with a spatula. As for the ratio of the amount, one rice shovel is seasoned with vinegar and sugar or salt.

[0003] In the cooking of thickening when cooking Chinese food or the like, first, appropriate water is added to a portion of catakuri powder corresponding to the amount of the ingredients so that the powder portion is eliminated, and as a guide, it is simmered. State. Then, use a ladle or the like in a short period of time, and pour water and cataclysm powder and mix it with ingredients.

[0004] A commercially available seasoned seasoning prepared by mixing a liquid or a liquid. For example, the char
The base of the han is spread over the whole, mixed with a spatula, etc., or mixed together while moving the whole food up and down at once. In addition, dressings and chilled ramen sauce were poured over the ingredients from above.

[0005] In cooking, there is a formula to add a secret taste, but this is to add a very small amount of soy sauce or sake, and it is poured from a soy sauce container that is conventionally placed on the table,
The mouth of the one-shoulder bottle was held down with a finger, and it was inserted while avoiding too much. When a small amount of seasoning, such as 5 cc or 10 cc, is measured, a spoon is used.

[0006]

In the case of mixing seasonings with the main ingredient, for example, sushi has been used as a preserved food since ancient times, and it is effective for delaying the deterioration of rice and preventing food poisoning. Making vinegared rice is very difficult and requires skill, and if you don't make it in a certain amount, the vinegar is poured from the top and mixed with a spatula in the conventional mixing method where the taste tends to vary. The method was a sushi chef's skill, called shari-kiri, and required years of training. Because the amount of vinegar is very small compared to the amount of rice, and rice absorbs vinegar quickly, so if it is mixed quickly, the vinegar will not spread to the whole. Furthermore, when made in a general household, there is a problem that it is easy to form a place having a strong acidity or a place where vinegar does not irradiate, and it is difficult to mix them evenly.

When vinegar is blended with a small amount of rice, for example, if one unit of rice is used, the amount of vinegar is 18 cc. However, in the conventional method, since the amount of vinegar is too small, it is even more difficult to mix. Without any amount, it would be difficult to formulate.

[0008] In the case of mixing cooking ingredients with the main ingredient, for example, when cooking Chinese food, the average thickening is not obtained in the cooking in which thickening is performed, and gelatinous clumps are formed in some places. There is a problem. The cause is that when you add water and
Because it is poured into the bowl, even if it is mixed, it hardens and does not spread throughout. In addition, it may occur when mixing quickly while failing to mix while considering the amount to be put in, or when adding once more with water and squeezing again due to mixing once and thickening too thin.

[0009] Although a large number of commercial products are now available in seasoned seasonings and have become very convenient, the task of preparing cooking is ultimately performed by consumers.
For example, it is not so difficult to mix the ingredients of Cha-han with the ingredients, but if it fails, the taste may vary, or if it is not prepared properly, the ingredients may be burned due to the use of strong heat. In some cases, it is not edible.

[0010] When a seasoning is applied to the main ingredient and the food is used as it is, for example, dressing and chilled ramen sauce have no problem at the time of eating. Ingredients often remain, and may be wasted. Also, add a very small amount of seasoning,
There is a problem that it is difficult to adjust it with a conventional container, and it is too much.

When cooking with reference to a cookbook, the amount of each seasoning is indicated in the book. At this time, the amount that can be measured with a measuring cup such as 100 cc, 50 cc, or 20 cc is not a problem, but when the amount is small such as 5 cc or 10 cc, it is difficult to measure because a measuring spoon or the like is used. In addition, since there are publications for four or five people, converting them to one or two people makes it more difficult to measure.

[0012] The present invention is intended to make it easy and accurate to mix any amount in the preparation of cooking that requires experience and skill, and to reduce waste. I am aiming.

[0013]

SUMMARY OF THE INVENTION In order to achieve the above-mentioned object, the present invention provides a mist-like or extremely small water droplet which is not scattered when mixing a seasoning material and a cooking material with food. The present invention relates to an injection type food preparation cooking utensil and a food preparation method in which the amount can be set and the amount is indicated on a scale.

That is, a first aspect of the present invention is a container 1 provided with a scale 2 indicating the contents of a seasoning material and a cooking material as contents.
An injector 3 for sucking and ejecting the contents in the container 1 by pulling in the manual lever 5, an adjusting ring 7 for regulating an operation stroke of the manual lever 5 and adjusting an injection amount, and an injection port of the injector 3 4 and a wrapper 6 provided at the end of the adjusting ring 7, and the adjusting ring 7 is configured in a plurality of stages and fixed at an arbitrary position.
An injection type food preparation cooking utensil which regulates the operation stroke amount of the manual lever 5 and sprays the seasoning material and the cooking material on the main food in the form of a mist or a very small water droplet without scattering the cooking material to the other. The second aspect of the present invention is a preparation method in which, when a seasoning material and a cooking material are mixed with a main food material, they are formed into a mist or a very small water droplet that does not scatter.

[0015]

BEST MODE FOR CARRYING OUT THE INVENTION In a container 1, a required amount of seasoned vinegar, which is a seasoning material, based on the amount of a staple ingredient to be prepared, for example, rice, is put according to the scale of the amount. The adjusting ring 7 is turned to set an arbitrary stage so that the injection can be performed almost evenly in several times. Then, the cooked rice is put in an orchid, spread evenly, separated from the rice by about 15 cm, and sprayed evenly by operating the manual lever 5 until the half of the amount of vinegar is adjusted to the rice. Then flip the rice upside down with a spatula and spray the remaining vinegar in the same way. Then mix with a spatula lightly.

At the time of cooking to thicken when cooking Chinese food, first, add water and cataclysm powder to the container 1 of the injector 3 and pour it toward the ingredients at the final stage of cooking.
Separate by about a centimeter, mix the ingredients with a staple, etc., spray and mix. At this time, at first, adjust the looseness of the bean jam to loosen it, and then gradually spray it until it is just right to complete it.

When making fried rice, first, fry the ingredients and rice, and at the stage of seasoning, add a predetermined amount of commercially available fried rice to the container 1 and fry the ingredients into the ingredients. Spray and mix. See the cooking instructions for the amount of seasonings.

For dressing or chilled ramen sauce, an appropriate amount is sprayed and applied to the main ingredient. Even when adding a small amount of soy sauce, the spices are sprayed on the main ingredients.

Assuming that the capacity of the compression section in the injection section of the injector 3 is 5 CC, the amount of injection is 5 cc per injection. In addition, by turning the adjusting ring 7 while adjusting the contact portion with the manual lever 5 while keeping the capacity of the compression section at 5 cc, an injection amount of 1 cc to 4 cc can be achieved by one injection. . By changing the capacity of the compression unit and the adjustment ring from the current five stages to seven stages, ten stages, and the like, it is possible to adjust the ejection amount in a wider range.

[0020]

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS In FIG. 1, reference numeral 1 denotes a container for holding a seasoning material, a cooking material and the like, which is detachably mounted on an injector 3 by means such as screwing. Reference numeral 2 denotes a scale indicating the amount of the contents attached to the container 1. Reference numeral 22 denotes a conversion scale, which is a value obtained by previously converting a sprinkling ratio of a content such as a seasoning material and a cooking material to a main food material. Reference numeral 3 denotes an injector, reference numeral 4 denotes an injection port of the injector 3, and reference numeral 5 denotes a manual lever of the injector 3. Reference numeral 6 denotes a wrapper provided at the tip of the injection port 4 for preventing the squirt from scattering. Numeral 7 denotes an adjusting ring which regulates the amount of compression of the manual lever to prevent excessive injection. For example, as shown in the drawing, the adjusting ring has four heights a, b, c, and d. Injection amount per compression is 5cc
In this case, the compression amount of the manual lever can be set every 1 cc. It is desirable that the adjusting ring 7 can be lightly fixed at each stage. FIG. 2 is a plan view showing only the adjustment ring 7 in the embodiment shown in FIG.
7b, 7c, 7d, and 7e schematically show the amounts of compression at each stage.

FIG. 3 shows another embodiment, in which the injection part 8 of the cylindrical injector 33 and the adjusting ring 9 adapted thereto are shown. Numeral 10 is a metering scale. In this case, the adjusting ring 9 is set and regulated by the action of the screw 91 as shown in FIG.

In the examples of FIGS. 1 and 2, a seasoning material is put into the container 1 in accordance with the scale 2 or the converted scale 22, and the manual lever 5 is pulled toward the injection port 4 toward the main food to mix. . At this time, a wrapper 6 may be attached in some cases to prevent excessive scattering. The scale indicates a general amount, but the conversion scale is used when preparing sushi rice, and indicates the combined amount of vinegar, sugar, salt, and the like. At this time, the ratio is 180 cc vinegar, 120 g sugar, and 4
0 grams. If you change the ratio according to your preference, it will change slightly, but use it as a guide. Also, manual lever 5
The ejection amount when fully pulled is 5 cc, but by adjusting the adjustment ring 7 to a, b, c and d, the lever can be pulled out by the arrows 7a, 7b, 7c and 7d in FIG. Within the range, 1cc, 2cc, 3c respectively
c, 4cc, and 5cc at 7e of the stepless portion
It can be weighed.

In FIG. 3, the device of this type is the same as the device of FIG.
Instead of pulling, the liquid is compressed by depressing the injection unit 8. Adjustment of the amount with this instrument is performed by turning the adjustment ring 9 and matching the amount scale 10.
This is performed because the position where the injection unit 8 can be pressed is set within the range of the arrow in FIG.

In FIG. 5, by pulling the manual lever 5 of the injection type cooking utensil, the liquid compressed by the compression unit 11 passes through the injection unit 12 and is diffused by the diffusion component 13 to form a mist from the injection port 4. Is injected. At this time, the liquid does not go in the direction of the container but goes in the direction of the injection port due to the balls 14 for preventing backflow. When the manual lever 5 is returned by the force of the spring 15, the liquid in the container is sucked up through the suction tube 16. At this time, the backflow preventing ball 14 does not act because it is displaced in the direction of the injection port, but the liquid moves only from the container direction because the diffusing component moves in the direction of the compression section and seals. Due to these repetitions, the liquid moves only in one direction and is ejected. Also, by turning the knob of the injection port, the size of the space between the diffusion component and the injection port changes, and the size of the mist particles can be adjusted. This is because the liquid diffused by the diffuser collects again in the space inside the injection port, and the smaller the space, the finer the mist, and the larger the space, the smaller the water droplets.

[0025]

EFFECT OF THE INVENTION In the preparation of sushi rice, seasoned vinegar is atomized with an injector and sprayed on rice, so that anybody can easily and consistently remove the taste in any amount,
Can be compounded.

In the conventional method of preparing vinegared rice, it is difficult to prepare the vinegared rice. However, according to this method, the seasoning is almost completed at the time of spraying, and the mixture is lightly mixed thereafter. By adjusting the adjustment ring and the number of times of injection, it is possible to mix even a bowl of rice. As a result, the sushi rice becomes familiar and can be easily prepared at home, such as a lunch box in the hot summer season, and also prevents food poisoning. Also, since rice can be blended in a plastic bag, there is no need for a cooking place, and it can be used for camping, mountain climbing, and other times of disaster.

[0027] In the cooking of thickening when cooking Chinese food, the water and cataclysm powder are atomized with an injector and sprayed on the ingredients, so that gelatinous mass is not formed and the average thickening was gotten. Even after adjusting again, the compounding was successful.

The dressing and the chilled ramen sauce are atomized by an injector, and are sprayed on the foodstuffs.
Because it hangs on the whole, it could be blended without overhanging.

When the secret taste was imparted with a very small amount of soy sauce, the adjustment ring was made 1 cc and sprayed, so that the mixture could be prepared without overfilling.

The amount from 1 cc to 4 cc could be easily measured simply by spraying together the adjusting ring.

Also, the mixing with the device is performed manually, but by using this mixing method, a large amount of functions can be obtained by using power for the injection unit, using a mixing device using power, or combining both. A reliable mix can be achieved.

[Brief description of the drawings]

FIG. 1 is a perspective view showing an entire injection-type cooking appliance according to an embodiment of the present invention.

FIG. 2 is a plan view schematically showing a setting position and a compression amount of an adjustment ring.

FIG. 3 is a perspective view showing the whole of an injection type cooking appliance according to another embodiment of the present invention.

FIG. 4 is an explanatory diagram showing a configuration of an adjustment ring in the embodiment shown in FIG. 3;

FIG. 5 is an explanatory diagram showing an example of a configuration of an injection unit of the injection cooker.

FIG. 6 is an explanatory view showing a state when sushi rice is prepared.

[Explanation of symbols]

 DESCRIPTION OF SYMBOLS 1 Container 2 Scale 3 Conversion scale 4 Injection port 5 Manual lever 6 Wrapper 7 Adjustment ring 8 Injection unit 9 Adjustment ring 10 Dispensing scale 11 Compression unit 12 Injection unit 13 Diffusion component 14 Ball for backflow prevention 15 Spring 16 Suction tube

Claims (2)

[Claims] 1. A container 1 provided with a scale 2 indicating the contents of seasonings and cooking materials as contents, and an injector 3 for sucking and ejecting contents in the container 1 by pulling in a manual lever 5
And an adjusting ring 7 for regulating the operation stroke of the manual lever 5 and adjusting the injection amount, and a wrapper 6 provided at the tip of the injection port 4 of the injector 3. An injection type food preparation cooking utensil, wherein the cooking utensil is fixed at an arbitrary position and configured to regulate an operation stroke amount of the manual lever 5. 2. A method for preparing a food material, wherein when a food material is mixed with a seasoning material and a cooking material, the food material is prepared in the form of a mist or an extremely small water droplet that does not scatter.