JP2001169900A - Cooking pot - Google Patents

Abstract

PROBLEM TO BE SOLVED: To steam food materials efficiently in a cooking pot without temperature variations at the time of steaming the food materials in the cooking pot. SOLUTION: This cooking pot is provided with a pot body 1 and a lid 2. The pot body 1 is provided with a net 4 on which food materials are placed, and a water collecting part 5 is provided below the net 4. A path to guide steam generated at a water collecting part 5 above the net 4 is formed, and an air vent hole 6 is formed between the net 4 and the water collecting part 5.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

The present invention relates to a cooking pot for steaming foods with steam.

[0002]

2. Description of the Related Art As a conventional method of steaming food, there is known a method in which water is boiled into steam, and the steam is used to steam the food. A conventional method of steaming food will be described below. That is, water is poured into the bottom of the steamer, a table is placed so that the food does not adhere to the water, the food is placed on the table, and the lid is closed. Then put the ingredients, put the steamer with the lid on, and steamed. At this time, the water in the steamer was boiling. Further, in order to fill the inside of the steamer with steam, the steamer is covered and steamed as described above, and the cover is provided with an air vent hole to release the pressure in the steamer.

[0003] In the method of boiling water in a steamer, the temperature of steam becomes about 100 ° C. When the food is cooked at such a high temperature, the protein contained in the food is thermally denatured or fat is eluted, so that the food becomes hard. Further, since the temperature of the food material changes rapidly, the original color and flavor of the food material are lost. Furthermore, when the temperature becomes high, the foodstuffs are easily oxidized, which is a factor that causes the foodstuffs to burn.

[0004] In view of this, the concept of low-temperature steaming, in which food is steamed by controlling the temperature of steam at about 60 ° C to 85 ° C, instead of high-temperature steaming, in which water is boiled into steam to steam the food, is used. It came out. By this low-temperature steaming,
When the food is steamed, it is considered that the protein and the like of the food are not deteriorated, the original color and flavor of the food can be enjoyed, and the food is hardly dried.

[0005]

However, in the case of high-temperature steaming in which the water in the steamer is boiled, the flow of air in the steamer is intense and the temperature is generally uniform. However, since this flow is not so strong, a steam portion and an air portion are formed. That is, in the conventional steamer, when the low-temperature steaming is performed, there is a problem that the temperature in the steamer is uneven and steaming cannot be performed well. The reason is described below. That is, in the case of low-temperature steaming, the water in the steamer is heated at a low temperature, and low-temperature steam is generated. Because the steam is lighter than the air originally in the pot, the steam rises toward the lid. At this time, the air flows down the pot of the steamer and descends toward the bottom of the steamer. That is, steam accumulates on the upper side and air accumulates on the lower side of the steamer.

Further, since the lid is provided with an air vent hole, the volume in the pot expanded by heat can escape through the air vent hole. However, the steam that accumulates near the lid is the steam that is required to steam the foodstuffs leaving the vent hole. On the other hand, since the air trapped below has poor thermal conductivity, the temperature remains low only in that portion. In other words, the temperature of the entire cooking pot becomes uneven. An object of the present invention is to provide a cooking pot that can efficiently steam foods even when the foods are steamed at a low temperature, evenly in the pot.

[0007]

According to a first aspect of the present invention, there is provided a pot body and a lid. The pot body is provided with a mounting plate on which food is placed. It is characterized in that a passage for guiding the steam generated in the section upward from the mounting plate is formed, and an air vent hole is formed between the mounting plate and the water reservoir. The second invention is characterized in that a large number of vapor passage holes are formed in the mounting plate. The third invention is characterized in that the mounting plate is formed as a net. A fourth aspect of the present invention is characterized in that an electric heater is incorporated in the water pool and the above-mentioned temperature is controlled by the electric heater.

[0008]

FIG. 1 shows an embodiment of the present invention. The cooking pot shown in FIG. 1 includes a pot body 1 and a lid 2, and a projection 3 is provided on a wall surface of the pot body 1. A net 4 is placed on the projection 3 as a placement plate. In addition, a water pool 5 is provided below the net 4, and water is poured into the water pool 5. Further, a plurality of air vent holes 6 are provided between the water pool 5 and the net 4 on the wall surface of the pot body 1. An electric heater 7 is installed in the pot body 1, and the electric heater 7 is configured to directly heat water in the water pool 5. The amount of heat of the electric heater 7 is automatically controlled by a temperature sensor 8 attached near the protrusion 3. In this embodiment, the air vent hole 6 is not formed on the lid 2,
The biggest feature is that it is formed on the side surface of the pot body 1.

In this embodiment, for example, the food is steamed at a low temperature of 80 ° C. The reference temperature at this time is the temperature near the net 4 where the temperature sensor 8 is installed. That is, the food is steamed with steam at 80 ° C. And so that it becomes steam of 80 ° C near the ingredients,
The water in the water pool 5 is heated by the electric heater 7. The steam generated by controlling the temperature in this manner hits the food on the net 4 and steams the food.

[0010] Further, although the steam goes upward, the lid 2 contains air instead of steam.
Since steam is lighter between steam and air, the steam goes up toward the lid 2 and the air goes down toward the net 4. At this time,
The air comes down along the pot skin of the pot body 1. Then, when the air comes down to the air vent 6, the air immediately escapes from the air vent 6.

Therefore, even if the volume in the cooking pot is increased by heating, the steam does not escape from the air vent hole as in the related art. Therefore, the pot is efficiently filled with steam. In addition, since the air descends along the skin of the pot and quickly goes out of the pot without accumulating in the pot, temperature unevenness in the pot can be prevented.

[0012] In this way, the foodstuff steamed at a low temperature can maintain the original nutritional value of the foodstuff. Moreover, once steaming, cooking can be performed in a short time even when the food is to be baked again. In this example,
The electric heater 7 was used as a method for heating water. Electric heater 7
Since water is directly heated, temperature management is easy and convenient, but for the purpose of heating water, the pot body 1 may be placed on a stove or the like and heated from outside the pot. further,
The electric heater 7 automatically controls the amount of heat according to the temperature of the temperature sensor 8. However, even if a thermometer is installed near the food material and the amount of heat is manually adjusted while watching the thermometer, Of course, you can get the same effect.

A net 4 was used as a mounting plate. Since the net 4 has a large area where steam directly hits the food, the food can be steamed more efficiently. However, in order to achieve the purpose that the ingredients are not wetted by water, anything that can withstand the heat in the cooking pot may be used. In addition, this pot body 1
Can be used as a normal pot when the air vent hole 6 is closed. Furthermore, if the air vent hole 6 is made openable and closable, it can be easily used as both a steamer and a normal pot.

[0014]

According to the cooking pot of the first aspect of the present invention, the air vent hole is provided below the mounting plate, so that when steam is generated in the pan, the air flows out of the air vent hole and efficiently. The pot can be filled with steam. In addition, since the air does not stay in the cooking pot but immediately exits from the air vent hole, temperature unevenness is hardly generated in the pot. According to the cooking pot of the second invention, the mounting plate has a large number of steam passage holes,
Since it is formed, the steam easily hits the food material on the mounting plate, and the cooking time can be shortened. According to the cooking pot of the third aspect of the present invention, since the net is used for the placing plate, the area of the food placed on the net exposed to steam is increased, the efficiency is increased, and the food can be steamed in a shorter time. . According to the cooking pot of the fourth invention, since the water in the pot is directly heated by the electric heater, the temperature can be easily controlled.

[Brief description of the drawings]

FIG. 1 is a sectional view of an embodiment of a cooking pot of the present invention.

[Explanation of symbols]

 DESCRIPTION OF SYMBOLS 1 Pot main body 2 Lid 4 Net 5 Water pool 6 Air vent hole 7 Electric heater

Claims (4)

[Claims] 1. A pot body and a lid are provided. The pot body is provided with a mounting plate on which ingredients are placed, and a lower portion of the mounting plate is used as a water pool, and steam generated in the water pool is discharged from the mounting plate. A cooking pot that forms a path leading upward and has an air vent hole between the mounting plate and the pool. 2. The cooking pot according to claim 1, wherein a number of steam passage holes are formed in the mounting plate. 3. The cooking pot according to claim 1, wherein the mounting plate is a net. 4. The cooking pot according to claim 1, wherein an electric heater is incorporated in the water reservoir, and the temperature is controlled by the electric heater.