Patent Application
20200121124
The present invention relates to a container for heat treatment of a foodstuff in a liquid (such as water) in a pot, as shown in the preamble of claim 1. Furthermore, the invention relates to a method as given in claim 17, for the cooking of a food product where said container is used.
It is well-known to boil (simmer) vegetables, pasta, rice and other food products on a heat source (oven-stove) in a pot or container with a perforated base which is set up to be placed in a larger pot which is then filled with an adequate amount of liquid/water, and where possibly a lid is placed on the pot. The heat from the cooker is turned on and the water that is boiled evaporates so that the food product is boiled while submerged in the water and the food product is cooked ready for serving. During such a cooking process of, for example, rice, the rice absorbs water and swells up. When rice is boiled in a regular pot where the base it not perforated, it is assumed that the required volume of water is twice that of the volume of the rice. When water and rice are properly measured, the water is almost completely absorbed, and the cooked rice can be put on a serving plate without much water running off. The term “to simmer” means that after the water has boiled off, the heat on the plate is turned down and the water temperature is kept at or just below the boiling point until the cooking is complete.
Concerning rice and pasta foods, so-called “boil-in-bags” are a common commodity. An appropriate serving of rice, which is pre-cooked and dried, is delivered packaged in a perforated bag in a dry state. During preparation, the entire bag is placed in water in a pot so that the water penetrates through the perforations. Since the rice is pre-cooked, it easily absorbs water, boils and swells up, and is ready for serving in a few minutes.
One disadvantage with this type of preparation is that one has to lift the bag out of the pot with one's fingers and that the bag must be cut with scissors or opened by tearing off a marked rip-edge at one end of the bag and poured into a bowl to be served at the table. This may cause burns to the fingers from the boiling water, and there can be a lot of spillage of rice which can stick to the fingers and the table/bench.
In the present invention, the term cup is used for such a container, while in the case of preparing rice it is described as a rice cup, rice dish or rice bowl.
Concerning prior art, reference should be made to the following five publications mentioned below which describe cup constructions with perforations for free flow of liquid upon heat treatment in a pot. Chinese Patent Publications CN-2012/23277Y and CN-205286083U, British Patent GB-227190, and International Patent Applications WO 2017094244 and WO-2000/15089.
None of the publications shows measurement instructions for foodstuffs or liquid amounts, or a relationship between correlating volume of foodstuff and liquid level as envisaged by the present invention. According to the invention, the sets of marks include horizontal marks and/or perforations (holes) and there is a correlation between measured fluid level and volume of foodstuff that is constant between the different levels in each set.
It is an aim of the invention to provide a cup construction for heat treatment/boiling of food.
Furthermore, it is an aim to provide a new method of boiling/simmering food in a liquid (water) as mentioned above.
According to the invention, the container is characterised by a manufactured cup with a base and a wall which is comprised of holes for the free flow of liquid (fluid) into and out of the inner volume of the cup, and the cup wall is comprised of, at least, one first set of marks and a second set of marks where the first set of marks is set up in a lower part of the cup wall to reveal a predetermined amount of foodstuffs in the cup while the second set of marks is set up above the first set of marks to reveal a cup level of fluid supplied, in that the ratio of the first set of marks to the second set of marks in the cup wall is predetermined based on which foodstuff is to be heat-prepared as indicated in the characteristic of claim 1.
According to a preferred embodiment, the first set of marks is grouped as sets with mutual spacing along the vertical of the cup wall, one set above the other, in that the lower mark indicates the level of one normal serving of measured amount of foodstuff placed in the cup, while a next overlying mark shows the level of two normal servings of foodstuffs in the cup, etc., and where the second set of marks for liquid level is grouped as sets with mutual distance along the vertical of the cup wall, one set over the other, in that the lowest mark shows the required liquid level for heat treatment of one normal serving of foodstuff in the cup while a next overlying mark shows the liquid level for heat treatment of two normal servings of foodstuff in the cup, etc.
Preferably, the ratio of the measured amounts which is defined by the measurement marks is constant and given by the type of foodstuff that shall be cooked.
Furthermore, when the cup is used to heat rice, it is preferable that the ratio between A1/B1=A2/B2=A3/B3=A4/B4 is approximately equal to 0.5 so that the volume of rice is half of the volume of water.
According to yet another preferred embodiment, the measurement marks are either engraved marks or punched marks such as straight horizontal lines on the cup wall or formed by sets of holes through the cup wall.
According to yet another preferred embodiment, the first set of labels for foodstuff is grouped as a set of holes mutually spaced apart along the vertical of the cup wall, one set above the other, in that a bottom set of holes shows the necessary amount of foodstuff for one normal serving in the cup while a next overlying set of holes indicates the amount for two normal servings of foodstuffs in the cup, etc.
Preferably, the bottom set of holes for showing liquid level consists of a single hole in the cup wall while the next set of holes for the liquid level consists of two holes in the cup wall etc. in that each hole has a circular, triangular, square, oval or teardrop-shaped cross section, or is in the form of a horizontal slit.
In particular, it is preferred that the second set of marks for liquid level is grouped as a set of holes mutually spaced along the vertical of the cup wall, one set above the other, in that a bottom set of holes shows the liquid level required for one normal serving of foodstuff in the cup, while a next overlying set of holes marks the level of fluid for the preparation of two normal servings of foodstuff in the cup, etc.
Preferably, the bottom set of holes for marking the liquid level consists of a single hole in the cup wall, while the next set of holes consists of two holes in the cup wall etc. in that each hole has a circular, triangular, square, oval or teardrop-shaped cross section, or is in the form of a lengthy slit.
According to yet another preferred embodiment there are more than two sets of groups with correlating marks, in that these groups of sets are set up with a mutual distance apart around the circumference of the cup, such as in each quadrant around the cup.
It is particularly preferred that there are several sets of serving markings for foodstuffs and associated sets of liquid level marking for the various types of foodstuffs to be heat-treated or variants of the same foodstuff such as rice, oats (for oatmeal), pasta, quinoa etc., or brown rice, sushi rice, white rice, etc., set up with mutual spacing apart from each other around the circumference of the cup.
Preferably, the cup is comprised of a detachable curved lid with a flat top side, where the lid turned around may act as a stable surface on which the cup is placed after heat treatment or as a serving plate for the foodstuff.
Furthermore, the cup may preferably be comprised of a base with one or more spacers below the base, such as beads or knobs, preferably three spacers are positioned at 60 degrees apart from each other around the circumference, to keep the underside of the cup at a suitable distance over the base of the boiler.
Furthermore, adjacent to each measurement mark, on the outside and/or the inside of the cup wall, there are more engraved or indented corresponding serving markings, in the form of numbers or symbols.
According to a preferred embodiment, the cup wall is comprised of at least one upwardly extending gripping handle for the manual guiding of the cup down into and up from the pot where the heat treatment is carried out.
According to yet another preferred embodiment, the cup is made of a transparent or translucent material such as plastic or glass so that the marks are visible through the cup wall.
These preferred embodiments of the container are defined in the dependent claims 2-17.
The method of cooking/simmering rice according to the invention is characterised in that
1) rice is filled into the cup up to the mark (hole) for the desired number of servings
2) the rice is rinsed thoroughly in cold water before the cup is put up in a pot which holds the cup
3) the pot is filled with water up to the watermark for the corresponding number of rice servings,
4) the lid is placed on the cup and the heating is started,
5) when the rice is cooked, the cup is lifted from the pot and any water may drain off,
6) the lid is lifted from the cup, it is turned around and the cup is placed on the turned lid and
7) the rice is served directly from the cup,
as shown in the appended claim 17.
Embodiments of the present invention shall now be described in more detail with reference to the accompanying figures, in which:
The cup can be placed directly on the table standing on the dish which was initially used as a lid during the cooking.
Initially, reference is made to
The cup 10 has a regular cup shape which preferably tapers (it may also have straight walls) from the top 12 downwards to a flat base 14 intended to stand on a surface with a number of holes or perforations 70 for the free flow of liquid through the cup. Underneath the cup there are one or more spacers 60 such as knobs or beads which form a distance from the base of the cup to the surface, preferably three knobs at 60 degrees to each other to hold the base of the cup at a distance above the base of the pot during cooking.
The cup is intended to stand in a pot 50 with water which is being heated up and since it shall be lifted out of the water with one's hands, it is comprised of one or two upwardly extending handles 20 and 22, respectively, which the user seizes with their hands (through opening 26) when the cup is placed into the water and when it is to be taken out of the water. They protrude as a continuation of the cup wall 24. In principle, it is sufficient that the cup has a single handle 20 of this type so that the cup can be lifted up from the pot with one hand.
Similarly, the ratio of amount of quinoa to amount of water that is required for preparation of quinoa is 1:2. Another example is the preparation of oatmeal, where it takes about three times as much liquid (water, milk or a combination of both) as the volume of oatmeal, and the ratio is then 1:3.
Measurement of Water Vs. Rice Using Visual Marking.
Reference is made to
Essentially, there are two ways to indicate amount of liquid and amount of foodstuff in the present invention. Preferably, the marks are formed as horizontal lines inside the cup wall, or they may be formed as holes or perforations.
In an alternative embodiment, the first set of markings encompasses that the cup wall of the lower part 26 is formed with a number of through-going holes or perforations A1, A2, A3, A4 in mutual parallel layers, such as in the form of a rows of holes. The holes are thus mutually spaced apart, and from below and up the holes in
The sets of marks can run through the cup wall mutually spaced apart around the entire circumference. Alternatively, a number of fewer sets that do not extend continuously can be arranged but placed in “smaller groups” over each quadrant around the circumference. Given that the marks are formed as holes, they preferably have a circular cross-section, although other cross-sectional shapes are also possible. The holes have a size that allows water to easily flow in and out of the inner volume of the cup while the foodstuff is kept immobilised inside the cup volume itself.
Assuming that the water volume for the cooking of rice is larger than the rice volume, the cup is comprised of a second set of measurement marks so that the user can choose the correct water level. In an alternative design, shown in
These marks are also designed as holes through the cup wall. To clarify this, the lowest mark (one serving) B1 consists of one hole, the mark above B2 (two servings) consists of two holes, the mark above above there again B3 (three servings) consists of three holes and the mark at the top consists of four holes for four servings, etc. To visually link the marks to the understanding of water levels, each hole can be shaped like a tear drop, which also gives an additional appealing expression to the appearance of the cup. As the figures show, these four parallel rows of holes appear as a pyramid with its point facing down.
Alternatively, all of these four levels can be marked with the same number of holes through the cup wall, and numbers 1-2-3-4 engraved into the surface of the cup wall at each associated row of holes, as shown in
As also can be seen in
Corresponding alternative embodiments, as described above, are also possible if the markings are designed as horizontal lines rather than perforations as shown in
Since the cup is intended to be placed into water in a pot with the lid applied, the water level will appear accurately both from the inside of the cup (before the lid is applied) and from its outside as a flat surface. This means that you do not need to visually assess the amount of water inside the cup to see when the amount of water is adjusted to the amount of rice. One can see from the outside of the cup how high up the water level is, indicated by the hole marks.
Because the cup has its own lid, you do not need a separate lid for the pot. By using the lid, you will be able to achieve a steaming/simmering function inside the cup.
The measurement marks for adding the amount of water are preferably designed as laser engraved marks on the inside and/or outside of the cup and shaped as lines with associated numbering for marking the number of servings such as 1-2-3-4 etc. placed in parallel above each other, see
Furthermore, for each mark, both for quantity of liquid and foodstuff, there may be engraved or indented additional serving marks, in the form of numbers or other appropriate symbols. These markings can be made both on the inside and on the outside of the cup wall. An example of such numbering is shown in
The cup is preferably made of steel, or of porcelain, plastic, or another metal. The holes are made during the casting/punching of the cup, but preferably as a final part of the production. The lid is preferably made of plastic, or of porcelain, steel or another metal. The combination of a cooking cup and a lid/plate makes up a serving set, as the main parts of a dishware which food is served in or on. In this case, the foodstuff is also heat-treated in the cup. Both parts of the cup and the lid/plate preferably have a harmonious design—such as colour combinations that give an appealing appearance.
In one embodiment, there may be several different sets of marks that provide the ratio of fluid level to foodstuff for different varieties of foodstuff. An example of this is one set of marks for foodstuff with a corresponding set of marks of liquid level markers for one type of food, such as rice, another set of marks for other foodstuffs, and associated set of marks for liquid level, such as quinoa, another set of marks for the number of servings of pasta and a corresponding set of marks for water levels for the preparation of oatmeal from oats etc. In a yet another possible embodiment method there can be many sets of marks for different foodstuffs and a common set of marks for liquid level where the liquid levels of the various foodstuffs are separated by different symbols, letters, colours or words. For example, the liquid level for a serving of rice may be marked “1 Rice”, the liquid level for a serving of pasta may be marked “1 Pasta” etc. There can also be different variants of the same foodstuff that are differentiated in this way, for example, brown rice, white rice, sushi rice etc.
The cup can be used for cooking/simmering foodstuff, especially rice, quinoa, oatmeal, pasta/spaghetti, vegetables and other foodstuffs intended for such cooking.
Preferably, the pot has an inner diameter which is somewhat larger than the outer diameter of the cup. Then the heat treatment process will consume an advantageous amount of liquid. The user can freely use a pot of any size given that the cup 10 fits into it. If a pot is used which is substantially larger than the outer diameter of the cup, the liquid consumption, and thus the energy consumption, will be greater than necessary when using the markings on the cup. In such cases, the consumer can experiment with a reduced amount of water. On the other hand, if you follow the markings for the liquid level in the cup this will ensure that you never have too little water for the cooking process.
With reference to
1) Remove the lid 40 from the cup 10
2) Fill the cup with rice up to the mark for the desired amount of foodstuff/rice servings and rinse thoroughly in cold water
3) Then put the cup down into the pot 50.
4) Fill the pot 50 with water 52 up to the mark for the number of servings.
5) Put the lid 40 (this step is optional) on and begin heating up
6) When water starts boiling, start the clock.
7) When the rice is cooked, the cup is lifted up from the pot 50 and any water may drain off.
8) Remove the lid 40 from the cup and turn it around and place it under the cup, for example, on the table, so that any dripping water remains on the bowl and not over for example a tablecloth.
9) Now the rice can be served and eaten directly from the cup.
The measurements of the required serving/amount of foodstuff can, of course, be done by using an external measuring cup where the foodstuff is poured into the cup, for example, the rice, is rinsed in cold running water and the container is placed in a pot, water is added to the indicated mark and the boiling starts.
When rice is prepared in a liquid such as water which is boiled, salt may be added to the water or other desired seasoning flavours such as spices and broth.
In addition to the fact that the cup with a lid can be used directly for cooking, it can also be used for steam cooking in a pot. The amount of water is then usually smaller, often covering only the bottom of the pot, and the foodstuff is steamed by the pure contact with the steam under the lid.
With this solution one has eliminated the disadvantages that exist with the usual way of boiling servings of rice in a measured amount of water used today. You do not have to burn your fingers from the plastic bag that has been lying in the boiling water, and there is no spillage of rice as with the known solution where when the bag is opened and the rice is squeezed out. In addition, one can use ordinary rice that is not pre-cooked, and which is less expensive than the “boil in bag” option.
| Number | Date | Country | Kind |
|---|---|---|---|
| 20171043 | Jun 2017 | NO | national |
| Filing Document | Filing Date | Country | Kind |
|---|---|---|---|
| PCT/NO2018/050154 | 6/13/2018 | WO | 00 |
