JP2001137121A - Insole for steamer - Google Patents

Abstract

(57) [Summary] [Problem] Attached to the inner bottom of a pan to perform steamed dishes,
The present invention provides an insole for a steamer for placing food thereon, in which excess moisture is not supplied to the food as in a conventional soot and which can be efficiently cooked by high-temperature dry steam. SOLUTION: An insole body 1 is formed in a plate shape, and a conventional "soko" is used.
Steam does not pass freely as in The size of the plate-shaped insole body 1 is set so that a large gap cannot be formed between the plate-shaped insole body 5 and the inner surface of the pan 5, and high-temperature dry steam passes through a part of the outer peripheral edge of the insole body 1. Notch 2 is provided. As a result, the generated steam is stored in a space below the insole body 1 and has a high pressure to a certain extent and is ejected upward from the cutout on the outer peripheral edge. At this time, the wet steam is heated to squirt along the inner surface of the hot pan,
It is supplied to the space above the midsole as hot dry steam.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to an insole for a steamer, which is mounted inside a pan for cooking steamed food and on which food is placed.

[0002]

2. Description of the Related Art A steam-cooked insole uses a perforated plate, usually called "soko", and steam generated from water contained in the inner bottom of the pan passes through the socks to cook food. It is designed to be supplied to the housed space.

[0003]

SUMMARY OF THE INVENTION When performing steamed cooking,
When a conventional "snow" is used, steam generated in a pan is directly supplied as wet steam to the space in which the food is stored. Therefore, the steam supplied to the space accommodating the cooked food is immediately condensed to form water droplets, and excess water is supplied to the cooked food, so that the finished food becomes watery. Therefore, dishes that can be cooked as steamed dishes have been limited.

[0004] In view of such circumstances, the present invention is directed to a steamer capable of cooking without supplying excessive moisture to the food, in which steam supplied to the space containing the food becomes high-temperature dry steam. It is intended to provide an insole. It is another object of the present invention to make it possible to efficiently perform heating cooking in a short time by using high-temperature dry steam as steam supplied to a space accommodating food.

[0005]

In order to achieve the above object, according to the present invention, an insole body accommodated in a pan is formed in a plate shape which does not allow steam to pass therethrough as in a conventional "snow saw". In addition, the size of the plate-shaped insole body should be large enough to prevent a large gap from being formed between the inner surface of the insole when it is mounted on the pan, and high-temperature drying Notches are provided for the passage of steam. The midsole body may be formed on an inclined surface having a center portion that is higher and lower toward the outer peripheral edge, and a groove that is continuous from the center portion toward the outer peripheral edge may be formed on the surface of the inner sole body.

[0006]

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a perspective view of an inner bottom of a steamer according to the present invention. FIG. 1 is a longitudinal sectional view showing a use state using a steamer insole according to the present invention, FIG. 2 is a plan view of only the steamer insole, and FIG. 3 is a perspective view of only the steamer insole.

[0007] The midsole body 1 of the midsole for the steamer shown in FIG.
It is disk-shaped and has a diameter substantially equal to the inner diameter of the pan to be used, and has such a size that it can be mounted with almost no gap between the inner surface of the pan as shown in FIG. Cutouts 2 and 2 for allowing high-temperature dry steam to pass are provided at four portions at equal intervals in the drawing at a part of the outer peripheral edge of the midsole body. The size of the notch 2 is, for example, a cutting depth of 5 mm,
The width is about 20 mm.

The illustrated insole body 1 has a central portion that is higher than the peripheral portion and has a gentle protruding spherical shape as a whole, and is formed on an inclined surface that becomes lower from the central portion toward the outer peripheral edge. The inclined surface does not need to be steep, and the point is that the droplet is easy to flow, and a height of about 5 mm at the center is sufficient. Further, in order to promote the flow of water droplets, a concave groove 3 is formed in the shape of a cross from the center to the notch 2 on the periphery in order to promote the flow of water droplets.
In addition, on the bottom surface of the midsole main body 1, a leg 4 for stably attaching the midsole to the inner bottom portion of the pan 5 is projected. Some conventional "sokosoko", which are insole for steamers, are equipped with a hand or the like to facilitate handling. Although not shown, a hand or the like for attachment / detachment may be attached to a part of the insole body 1 of the present invention.

Referring to FIG. 1, the use state of the inner bottom for a steamer of the present invention will be described. The inner bottom of the pan 5 accommodates the midsole,
Water is poured into the pan in a range below the inner bottom body 1, the food A is placed on the inner bottom body 1, and the lid 6 is heated with the lid 6 attached. When the water contained in the pan 5 boils, wet steam is generated from the whole. The generated wet steam is stored in a space below the inner bottom body 1 because the upper part is closed by the inner bottom body 1. Then, the space below the insole body 1 is filled with high-pressure steam by the steam generated one after another.

When the space below the insole body 1 is filled with high-pressure steam, the steam passes through the cutout 2 formed in the outer peripheral edge of the insole body and cooks above the insole body 1. It spouts vigorously into the space where things are stored. At this time, the wet steam moves upward along the inner circumference of the hot pot,
It gushes out as hot dry steam. Therefore, more heat can be transmitted to the food A to efficiently heat it, and much water does not adhere to the food as in the related art. Of course, the steam deprived of heat by the heating and cooking is condensed to become water, and this water passes through the notch 2 through the concave groove 3 as shown by the black arrow in FIG. Reduced to space below 1.

The outer periphery of the insole body 1 and the inner periphery of the pan 5
It is not necessary to strictly maintain the airtightness, but it is preferable that the gap is at least smaller than the gap through which a large amount of steam freely flows, and specifically, it is preferable that the gap X is 0.5 mm or less.
That is, the flow of steam from the space below the inner bottom body 1 to the space above is controlled to increase the internal pressure so that high-temperature steam is obtained. Then, when steam is blown out from the cutout portion 2 of the midsole main body 1 into the space above the midsole main body 1 along the inner surface of the pot, the wet steam is converted into high-temperature dry steam.

In general, the size of the pan is constant, and the pots are usually provided every 2 centimeters. Therefore, the inner bottom for a steamer according to the present invention has a diameter of the inner bottom body of 2 mm.
By supplying a fixed size per centimeter, any pot can be used as a steamer. Further, in the illustrated embodiment, the inner bottom of the insole body 1 may be formed in a square shape so as to be used in a square pan (steamer). In this case, the shapes are matched so that a large gap is not formed between the outer peripheral edge of the insole body 1 and the pan.

The use state shown in FIG. 1 shows a state in which the food is placed on the insole body 1. The cooked food may be a food put in a vessel like steamed bowl, or a food in which food such as a potato is placed directly on the insole body. On the other hand, FIG. 4 shows a state in which the food A is stored in the basket 7 and cooked. As described above, when the food A is stored in the basket 7 and cooked, the food is heated and cooked by the high-temperature dry steam, and at the same time when the condensed water moves to the outer peripheral edge along the insole body 1, The food can be kept from touching the condensed water. The car 7 preferably has a leg 7a projecting therefrom so that a gap can be formed between the insole body 1 and the car 7.

FIG. 5 is a longitudinal sectional view showing an example of a use state in which the apparatus is mounted on a dedicated steamer pan having a step for supporting the insole. That is, the pot for the steamer shown in FIG. 5 is formed with a stepped portion 8 at a position below the inner surface, and the stepped portion 8 can support the outer peripheral portion of the insole body 1. By allowing the step portion 8 to support the outer peripheral portion of the midsole main body 1, the outer peripheral edge of the midsole main body 1 closely adheres to the step portion 8 to maintain substantially airtightness, and the pressure in the space below the midsole main body increases. The effect is greater and the hotter dry steam is delivered to the midsole body 1
Can be supplied to the space above.

[0015]

According to the insole for a steamer according to the first aspect of the present invention, since the food can be heated and cooked with high-temperature dry steam, it can be efficiently cooked in a short time and the conventional food can be cooked efficiently. Excessive moisture is not supplied to the food as in the case of cooking using wet steam, and the steamed dish can be cooked without stickiness. The fact that excessive moisture is not supplied to the food allows a wide variety of heating cooking to be performed compared to the conventional concept of steamed cooking.

According to the second aspect of the invention, the condensed water adhered to the inner bottom body 1 on which the food is placed can be quickly discharged, so that the food placed on the inner bottom body is dried more. It can be cooked without stickiness.

[Brief description of the drawings]

FIG. 1 is a longitudinal sectional view showing a use state in which an inner bottom for a steamer of the present invention is attached to a pan,

FIG. 2 is a plan view of an inner bottom for a steamer of the present invention,

FIG. 3 is a perspective view of an inner bottom for a steamer of the present invention,

FIG. 4 is a longitudinal sectional view showing a use state in which the inner bottom for a steamer of the present invention is attached to a pan, and the food is stored in a basket and cooking is performed.

FIG. 5 is a longitudinal sectional view showing an example of a use state in which the inner bottom for a steamer of the present invention is mounted on a dedicated steamer pan.

[Explanation of symbols]

1 ... Insole body, 2 ... Notch, 3 concave groove, 4 ... Leg,
5: pan, 6: lid, 7: basket, 8: step, A: cooked food.

Claims (2)

[Claims] An inner bottom for a steamer for mounting a cooking object mounted on an inner bottom of a pan without a through hole in the inner bottom main body and having no gap between the inner bottom and the inner surface of the pan. An insole for a steamer, wherein the insole has a plate-like shape, and a cutout portion for allowing high-temperature dry steam to pass therethrough is provided in a part of an outer peripheral edge of the insole body. 2. The midsole main body is formed on an inclined surface having a central portion that is high toward the outer peripheral edge and is formed with a concave groove that is continuous from the central portion to the outer peripheral edge on the surface of the midsole main body. An insole for a steamer according to claim 1.