JP2001017326A - Plate for laying at pot bottom - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a plate for laying at a pot bottom which enables the cooking of food materials without the occurrence of the unevenness in cooking and the breaking into pieces while cooking with good heat efficiency and enables delicious cooking. SOLUTION: This plate for laying at the pot bottom is formed by providing a flat plate 2 consisting of a rigid material of 0.3 to 10.0 mm in thickness with supporting legs 3 for making the spacing between the rear surface of the flat plate and the base surface of the pot to 0.5 to 4.5 mm or downwardly curving its outer peripheral edge, providing the entire part of the surface of the flat plate with many small holes 4 having an opening area of <=6.0 mm2 per piece and penetrating vertically through the flat plate, specifying the shortest distance between the small holes adjacent to each other to 3.5 to 20.0 mm and specifying the aperture ratio at which these small holes occupy at the flat plate 2 to 1.8 to 13.0%.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a pan bottom plate, and more particularly to a cooking pot or a pan bottom of a pan when cooking foods, thereby improving the energy utilization rate and cooking the food without unevenness or boiling. The present invention relates to a pot bottom plate.

[0002]

2. Description of the Related Art Conventionally, a silicone rubber plate having a large number of small holes is laid on the bottom of a pot of a rice cooker in order to make it possible to cook rice without burning or uneven cooking in a commercial rice cooker. Has been proposed. (Special Publication 63
No. -60665, JP-B-63-42885,
However, since the above-mentioned plates are all made of silicone rubber and are flexible, and are used so as to be closely attached to the bottom of the pot, they are large because they generate large air bubbles. It may float and move the whole plate from the bottom of the pot. When the plate is moved in this way, a pot bottom portion not covered by the plate is formed, from which hot water and air bubbles locally violently rise and locally heat the food. For this reason, heat energy is not effectively used for heating foods, and rice with a lot of uneven cooking may be produced.

[0003]

SUMMARY OF THE INVENTION It is an object of the present invention to provide a plate for a pot bottom which can be cooked with good heat efficiency without causing uneven cooking and collapse of cooking, and which can be deliciously cooked. .

[0004]

In order to achieve the above-mentioned object, a plate for pot bottoms of the present invention comprises a flat plate made of a rigid material having a thickness of 0.3 to 10.0 mm. Provide a support leg that makes the gap between the plate and the outer surface 0.5 to 4.5 mm, or bend the outer peripheral edge downward, and penetrate vertically through the entire surface of the flat plate with an opening area of 6.0 mm ² or less. And a minimum distance between adjacent small holes is set to 3.5 to 20.0 mm, and an opening ratio of the small holes to the flat plate is set to 1.8 to 13.0%. It is assumed that.

[0005] The pan bottom plate of the present invention forms a narrow gap of 0.5 to 4.5 mm between the bottom surface of the flat plate of the plate body and the bottom of the pan, so that hot water heated at the bottom of the pan is convected in the gap. Or make it flow to eliminate uneven heating in the entire bottom of the pot, and squirt air bubbles consisting of tens of microns to hundreds of tens of microns, which are uniformly heated from each of the small holes. Heat evenly.

[0006] In addition, when minute air bubbles squirt vigorously, a micro-vibration is generated in the pan bottom plate, and the micro-vibration further miniaturizes the air bubbles and spills into contact with the food material surface. Promotes heat exchange and emulsifying action with the food, and efficiently transmits heat energy combining the heat of the air bubbles and the power of vibration to the foodstuffs, so that cooking without unevenness and boiling collapse is possible in a short time.

[0007] In particular, even if it is difficult to cook rice, such as brown rice, it is possible to cook delicious rice with no unevenness in cooking in a short time, many crab holes, rice grains and gloss. .

[0008]

1 and 2 show a pan bottom plate according to an embodiment of the present invention.

As shown in FIG. 1 and FIG. 2, the plate 1 for pan bottom is made of a disk-shaped flat plate 2 as a plate body, and a large number of small holes 4 are vertically penetrated over the entire surface of the flat plate 2. Is provided. Further, the flat plate 2 is provided with a support leg 3 having an outer peripheral edge inclined or curved downward and a gap G formed between the bottom of the pot on the lower surface.

The means for forming the gap G between the lower surface of the flat plate 2 and the bottom of the pot need not necessarily be the support leg 3, but the outer peripheral edge 2e of the flat plate 2 is bent as shown in FIG. Such a configuration may be used. Further, when the outer peripheral edge portion 2e is bent in this manner, if a number of semi-notched holes are provided at appropriate intervals along the circumferential direction at a position where the end face is in contact with the pot bottom, and the inside and the outside of the gap G are communicated, The temperature distribution from the central area to the outer peripheral area of the gap G can be made more uniform.

As shown in FIG. 3, the pan bottom plate 1 having the above structure is used to be installed on the pan bottom of the pan 5. The plate 1 placed on the pot bottom forms a narrow gap G between the lower surface of the flat plate 2 and the pot bottom surface via the support legs 3. As shown in FIG. 5, the gap G may be formed by simply bending the outer peripheral edge 2e without supporting legs.

When the plate 1 is set in this state, the lid 6 is placed on the upper surface of the pan 5 and the bottom surface is heated by the flame F, so that bubbles S are generated over the entire area of the gap G, and the fine holes 4 are further reduced from the small holes 4. It becomes a bubble and squirts upward.

The type of the pot 5 in which the plate 1 is installed is not particularly limited. For example, any of an earthen pot, a heat-resistant glass pot, an aluminum pot, an iron pot, a stainless steel pot, and the like can be used. . Particularly thick pots are preferred, and earthen pots or stainless steel multi-layer pots are most suitable.

In the present invention, the flat plate 2 of the plate 1 is formed of a rigid material having no flexibility. When the flat plate 2 is made of a flexible material such as silicone rubber, the flat plate 2 is easily deformed and lifted by the pressure of air bubbles, so that the entire plate may move at the bottom of the pot, which may cause uneven heating. As the rigid material used for the flat plate, a metal material is particularly preferable. As the type of the metal material, iron, copper, and an alloy of iron or copper may be used. Stainless steel is particularly preferable, and stainless steel made of an alloy with molybdenum is most suitable because of its high corrosion resistance to acids and alkalis.

The thickness A of the flat plate 2 is 0.3 to 10.0 mm
The thickness is preferably 0.5 to 5.0 mm, more preferably 0.7 to 3.0 mm. When the thickness A is less than 0.3 mm, the flat plate is easily deformed, and it becomes difficult to maintain the strength. On the other hand, if it exceeds 10.0 mm,
Micro-vibration is less likely to occur when air bubbles are ejected from the small holes 4, and the uniform heating and emulsification promoting effects of the food due to the micro-vibration wave effect, which is a feature of the present invention, become insufficient, resulting in heavy usability. Become.

The size of the gap G formed between the bottom surface of the flat plate 2 and the bottom of the pot 2 via the support leg 3 or the bent outer peripheral edge 2e is 0.5 to 4.5 mm. If the gap G is smaller than 0.5 mm, it is difficult to spread the convection or flow of the hot water in the gap G over the entire upper direction of the surface and to smoothly eject the water from each small hole. Temperature unevenness occurs between the two. As a result, unevenness occurs in the temperature of the food material heated by the bubbles ejected from the small holes 4, and irregularities also occur in the amount of ejected gas and the force of the ejected gas.

If the gap G is wider than 4.5 mm, the convection or flow force generated in the gap G is weakened, and the jetting force and vibration force of bubbles from the small holes are weakened.
Bubbles are likely to aggregate and grow into large bubbles, which become large bubbles and blow out from some of the small holes, resulting in weak and non-uniform heat transfer to foodstuffs, resulting in energy loss, uneven cooking, and boiling. Collapse occurs.

The flat plate 2 may be inclined or curved so that its outer peripheral edge 2e faces downward.
The flow and convection of the hot water in the gap G between the pan and the bottom of the pot are spread not only at the center but also at the outer periphery to activate the lateral jet power,
Temperature unevenness can be eliminated.

The shape of the small hole 4 provided in the flat plate 2 is not particularly limited, but may be a circle, an ellipse, a polygon such as a triangle, a square, a hexagon, or a cross in a plan view.
A circular shape is preferred from the viewpoint of workability and convenience of washing, and a polygon such as a hexagon having many corners is preferred from the viewpoint of easily generating fine bubbles. In addition, when the small hole 4 is formed to have a shape such that the peripheral wall of the small hole projects upward, the ejection output of bubbles can be increased.

Each of the small holes 4 has an opening area of 6.0.
mm ² or less, preferably 0.5 to 5.0.
to mm ^2. When the opening area per one piece is larger than 6.0 mm ² , bubbles ejected from the small holes become large, and the utilization rate of heat energy is reduced.

In other words, large bubbles can penetrate through the gap of the cooked food through the gap in the shape of a tube to the upper surface and can be popped. Therefore, the heat of the bubbles cannot be used effectively for heating the food material, and the efficiency of using thermal energy deteriorates. is there. In addition, if the opening area is large and the air bubbles are large, fine vibrations cannot be given to the flat plate when ejected from the small holes, the wave action for the food is small, uniform heating of the whole food becomes difficult, and uneven cooking and attenuation of emulsification occur. Become like

Therefore, it is preferable to make the opening area of the small hole 4 small, but if it is too small, it becomes difficult to remove foreign matter when the small hole is clogged, and it becomes impossible to eject bubbles. Therefore, from the viewpoint of facilitating the removal of foreign substances by washing, the thickness is preferably 0.5 mm ² or more.

The opening ratio of the small holes 4 to the flat plate 2 (the ratio of the total opening area of all the small holes 4 to the flat plate area) is set to 1.8 to 13.0%, preferably 3. The content is preferably set to 0 to 12.0%. If the opening area per small hole is 6.0 mm ² or less and the opening ratio is smaller than 1.8%, the amount of bubbles generated in the gap G below the flat plate 2 is smaller than the amount injected from the small hole 4. As the number of bubbles increases, excess bubbles become large bubbles and rise from the outer peripheral edge 2e of the flat plate 2, so that heat energy is wastefully discharged in one direction. Further, the micro vibration of the flat plate 2 hardly occurs. On the other hand, if the opening ratio is larger than 13.0%, bubbles coming out of adjacent small holes are aggregated and easily changed to large bubbles, so that the utilization rate of thermal energy is reduced as described above, Further, it becomes difficult to obtain the micro vibration of the flat plate 2.

The distance between the adjacent small holes 4, 4 is set so that the shortest distance K is 3.5 to 20.0 mm, preferably 4.5 to 15.0 mm. If the shortest distance K is smaller than 3.5 mm, bubbles from the small holes are likely to aggregate and gradually become large bubbles, so that the thermal energy utilization rate decreases. Further, when the distance is 20.0 mm or more, the bubbles come out from the independent small holes vigorously and continuously, so that large bubbles are easily formed.

FIGS. 4A, 4B, and 4C show other embodiments of the pan bottom plate according to the present invention.

In the embodiment shown in FIG. 1, the distribution of the small holes 4 in the flat plate 2 is arranged in a grid pattern of vertical and horizontal straight lines. In contrast, the plate 1 in FIG. 4 are arranged at random. FIG.
The plate 1 in (B) has the small holes 4 arranged in multiple concentric circles. Further, the plate 1 of FIG.
Similarly to the above, the small holes 4 are arranged in a lattice, but two kinds of small holes 4a and 4b having different sizes are arranged.

4 (A) to 4 (C), the opening area per small hole is 6.0 mm ² or less, and the shortest distance K between adjacent small holes is 3.0 mm. 5 or 2
The aperture ratio is 0.0 mm, and the aperture ratio of all the small holes to the flat plate is in the range of 1.8 to 13.0%.

[0028]

EXAMPLE 1 A pan bottom plate of the present invention having the following structure was manufactured.

Material of the flat plate: Stainless steel Thickness of the flat plate: 1.2 mm Gap with the bottom of the pan: 2.0 mm Arrangement of the small holes: FIG. 1 Opening area of the small holes: 3.14 mm ² (circular hole with a diameter of 2 mm) ) Opening ratio of small holes: 6.3% Shortest distance between small holes K: 5 mm

Next, a heat-resistant glass pan was used to facilitate the internal observation, and the pan bottom plate was laid on the bottom of the pan (Example 1) and was not laid (conventional example). Brown rice was cooked under the following conditions.

Example 1: Brown rice immersion time: 1 hour, rice cooking time: 1 hour Conventional example: Brown rice immersion time: 8 hours, rice cooking time: 1 hour, 10 minutes Hardness, strain, and stickiness of the two types of brown rice obtained. Was measured, and the results in Table 1 were obtained.

However, the measured values of hardness, stiffness and stickiness were indicated by indices with the measured value of the brown rice obtained in the conventional example being 100. The hardness indicates that the larger the index, the higher the hardness, the higher the index, the stronger the stiffness, and the higher the index, the higher the stiffness.

[0033]

[Table 1]

The brown rice cooked using the pan bottom plate of the present invention has a hardness as shown in Table 1 although the immersion time of brown rice is as short as 1/8 of the conventional example. As well as being soft, the strain was reduced to make the rice easier to chew, and the stickiness was increased to increase the deliciousness.

Example 2 Using the same heat-resistant glass pan and the pot bottom plate as in Example 1, oden was prepared using radishes, potatoes, potatoes, eggs and the like as ingredients.

The same ingredients were cooked without using the above-mentioned plate and cooked under the same heating conditions, and compared.
Oden cooked using the plate of the present invention was more delicious and more delicious.

Example 3 A pan bottom plate of the present invention having the following structure was manufactured.

Material of the flat plate: Stainless steel Thickness of the flat plate: 1.0 mm Gap with the bottom of the pan: 2.5 mm Arrangement of the small holes: FIG. 1 Opening area of the small holes: 1.77 mm ² (1.5 mm in diameter) Circular hole) Opening ratio of small hole: 5.8% Shortest distance between small holes K: 3.5 mm Example 1 and Example 2 except that this plate was used.
As a result of cooking the same food ingredients under the same conditions, the same results as those obtained in Example 1 and Example 2 were obtained.

Comparative Example 1 A pan bottom plate of the present invention having the following structure was manufactured.

Material of the flat plate: Stainless steel Thickness of the flat plate: 1.0 mm Gap with the bottom of the pan: 2.5 mm Arrangement of the small holes: FIG. 6 Small hole opening area: Small hole 4a; 2.54 mm ² (diameter 1 .
8 mm circular hole) Small hole 4b; 7.07 mm ² (circular hole with a diameter of 3.0 mm) Opening ratio of small holes: 9.5% Shortest distance between small holes K: 4.5 mm Other than using the above plate, As a result of cooking the same brown rice as in Example 1 under the same conditions, the energy consumption was reduced as in Example 1.
More than a little, and uneven cooking was observed.

Observation of the state of air bubbles during the rice cooking through a heat-resistant glass pan revealed that the air bubbles ejected from the small holes 4b were large because the opening area of the small holes 4b was larger than the condition of the present invention. Was observed.

Comparative Example 2 A pan bottom plate of the present invention having the following structure was produced.

Material of the flat plate: Stainless steel Thickness of the flat plate: 1.5 mm Gap with the bottom of the pan: 2.5 mm Arrangement of the small holes: FIG. 1 Small hole opening area: 4.91 mm ² (circle of 2.5 mm in diameter) Hole) Opening ratio of small holes: 39% Shortest distance between small holes K: 1.0 mm Except for using the above plate, the same brown rice as in Example 1 was cooked under the same conditions, and as a result, energy consumption was reduced.
More than a little, and uneven cooking was observed.

When the state of air bubbles during the above rice cooking was observed through a heat-resistant glass pan, the shortest distance between the small holes was 1.0 m.
m, and the aperture ratio was 39%, which was outside the conditions of the present invention. Therefore, bubbles ejected from each small hole were gathered and increased in size, and no micro vibration was generated on the plate.

[0045]

As described above, when the pan bottom plate of the present invention is used, extremely small bubbles are generated from the small holes, and the fine bubbles generate micro-vibration on the flat plate itself. The heat energy of the air bubbles is effectively used for heating the foodstuffs, so that the cooking can be performed with high heat efficiency without uneven cooking or collapse.

[Brief description of the drawings]

FIG. 1 is a plan view showing a pan bottom plate according to an embodiment of the present invention.

FIG. 2 is a vertical sectional view of the pan bottom plate.

FIG. 3 is a longitudinal sectional view showing a pot using the same pan bottom plate.

FIGS. 4 (A), (B), and (C) are partial plan views of a pot bottom plate according to another embodiment of the present invention.

FIG. 5 is a longitudinal sectional view of a pot bottom plate according to still another embodiment of the present invention.

[Explanation of symbols]

 DESCRIPTION OF SYMBOLS 1 Plate for pan bottom 2 Plate 3 Support leg 4, 4a, 4b Small hole 5 Pot 6 Cover G Gap (between lower surface of plate and pot bottom) K Shortest distance between small holes

Claims (3)

[Claims] 1. A flat plate made of a rigid material having a thickness of 0.3 to 10.0 mm and a gap between the lower surface of the flat plate and the bottom surface of the pan being 0.5 mm.
A support leg of about 4.5 mm is provided, or an outer peripheral edge is bent downward, and a large number of small holes penetrating vertically with an opening area of 6.0 mm ² or less are provided on the entire surface of the flat plate. A bottom plate for a pot with a minimum distance between adjacent small holes of 3.5 to 20.0 mm and an opening ratio of the small holes to a flat plate of 1.8 to 13.0%. 2. The pan bottom plate according to claim 1, wherein an outer peripheral edge of the flat plate is inclined or curved downward. 3. The pan bottom plate according to claim 1, wherein the rigid material is a metal selected from iron, copper, and an alloy of iron or copper.