JPH022252Y2 - - Google Patents

Description

[Detailed description of the invention] This invention relates to an improvement of a hot water pot for boiling noodles.

The hot water in the kettle used to boil noodles such as udon noodles and soba noodles becomes cloudy after about 10 balls of noodles because the katakuri powder, starch, etc. that adhere to the surface of the noodles begin to dissolve. If noodles were boiled in such cloudy water, the dissolved substances would adhere to the surface of the noodles, making them slimy and potentially impairing the original taste of the noodles. Therefore, it is desirable to change the water in the kettle after about 10 noodles have been boiled.

However, in many conventional kettles for boiling noodles, the planar shape of the bottom surface, which is the surface to be heated, and the upper opening are almost the same (so-called dung-shaped). In hot water pots, dissolved substances such as katakuri powder that had dissolved from the noodles settled at the bottom of the hot water pot, so it was not enough to just throw away a portion of the supernatant, and the whole hot water had to be thrown away.

Therefore, not only was it troublesome to handle, but it took a long time (15 to 20 minutes) for the water to boil again after the hot water was replaced, which caused the inconvenience of making customers wait during that time.

Also, some soba restaurants prepare a hot water tub on the table in advance, and put the hot water used to boil the soba and udon noodles (hereinafter simply referred to as "soba-yu") in the tub.
Some restaurants offer ``Sobayu'' to customers who order ``Zaru Soba'' or ``Mori Soba.''

In this case, ``Soba-yu'' is considered to be ``Soba-yu'' in such a state because people tend to prefer hot water that has more starch dissolved in it than hot water that is closer to plain hot water.
It would be extremely convenient to be able to take out the water from the kettle as needed.

This idea was devised in view of the above-mentioned circumstances.In a kettle for boiling noodles in which the bottom surface, which is the surface to be heated, and the upper opening have almost the same planar shape, the hot water in the kettle is made smaller than the bottom. The purpose of the present invention is to provide a hot water pot for boiling noodles that can be taken out in portions at a timely manner.

Next, this invention will be explained based on embodiments shown in the accompanying drawings.

1 is a hot water pot body whose planar shape is almost the same as the bottom surface, which is a surface to be heated, and the upper opening; 2 is a hot water pot body 1;
The bottom plate is inclined at a certain angle.

Reference numeral 3 denotes a hot water outlet provided in the lower part of the body wall on the lower side of the bottom plate 2, and this hot water outlet 3 is provided with a pot 4 having a structure as shown in FIG. 1, for example.

5 is a rib arranged on the lower surface of the bottom plate 2;
This is to correct the inclination of the kettle body 1 to make it easier to sit on. The ribs 5 need to have a spiral shape, a lattice shape, or any other shape that will not cause trouble when installed on a gas stand or the like.

The hot water outlet 3 is rotatably mounted via a rotary joint 6, as shown in FIG.
Normally, the tip of the hot water spout 3 is erected upward as shown by the solid line in the figure, but it may be configured so that it can be rotated downward as shown by the two-dot chain line when pouring hot water. Further, as shown in FIG. 3, a T-shaped vertical pipe 7 is provided at the tip of the spout 3, and a needle valve 9 can be opened and closed by operating a handle 8 provided at the upper end of the vertical pipe 7. It is also possible to use

As mentioned above, the hot water pot for boiling noodles according to this invention is characterized by having an inclined bottom plate of the boiling water pot body and having a hot water outlet 3 provided at the lower part of the body wall on the lower side of the inclined bottom plate. When serving ``soba-yu'', hot water containing a lot of starch, which customers like, can be taken out from the hot water outlet 3 with a simple operation. If the hot water becomes cloudy due to the dissolution of the dissolved substances, temporarily stop the fire and let the dissolved substances precipitate, then open the spout 3 and pour some of the hot water into the hot water pot along with the precipitated dissolved substances. By draining hot water from the bottom of the kettle, you can clean the hot water inside the kettle without having to replace all the hot water in the kettle.

After that, you can immediately return to the original boiling state by adding new hot water corresponding to the amount of hot water that has been poured out and heating it again. Unlike traditional hot water pots, which require replacing all the hot water in the kettle, there is no waiting time. In addition, the operation of pouring out the hot water becomes easy, so even if you frequently perform the above operations, you will not have to worry about it.
This prevents the water from becoming cloudy beyond a certain level.

Therefore, when using this invention, the noodles can always be boiled in clean water, and the original taste of the noodles will not be impaired, and various other excellent effects can be achieved.

[Brief explanation of the drawing]

The figures show an embodiment of this invention; Fig. 1 is a sectional view of a hot water pot, Fig. 2 is a perspective view showing another example of a hot water spout, and Fig. 3 is a case where a needle valve is used at the hot water spout. FIG. 1... Hot water pot body, 2... Bottom plate, 3... Hot water outlet.

Claims (1)

[Scope of utility model registration request] In a kettle for boiling noodles whose body wall is in the shape of a shell and whose bottom surface is a direct cooking surface, the bottom plate is inclined with respect to the body wall, and a rib is provided to make the body wall stand upright on the bottom surface of the bottom plate. A hot water pot for boiling noodles, characterized in that a hot water outlet is provided on the body wall on the lower side of the bottom plate to allow hot water in the body to be taken out in a timely manner.