【０００１】
【発明の属する技術分野】
本発明は、加熱調理容器に関し、ふきこぼれ防止が可能な加熱調理容器である。
【０００２】
【従来の技術】
図９は、加熱調理容器１を高周波加熱装置１４に収納した状態を示す図であり、図１０及び図１１は、それぞれ高周波加熱装置１４で使用される従来の一般的な加熱調理容器１の分解斜視図及びその断面図である。従来の加熱調理容器１は、上面が開口された円筒状の容器本体２と、その上端の蓋受け部５に着脱自在に載置され、容器本体２の開口を覆う蓋３と、蓋受け部５の外周に上向きに立設された縁立て壁８とから構成される。縁立て壁８は、蓋３の位置ずれ防止を目的としているため、蓋３と同じかそれよりも低い高さ程度に設定されている。蓋３は、蓋３本体の中央に蓋取手９が形成され、その横に蒸気抜き穴１０が形成される。
【０００３】
このような構成において、使用時は、容器本体２内に被調理物を入れ、蓋３を蓋受け部５に載置し、その加熱調理容器１を高周波加熱装置１４内に収納して加熱調理する。容器本体２内に液体又は液体を含有するものを入れて調理した場合、加熱により蒸気が発生するが、その蒸気は蒸気抜き穴１０より容器本体２外へ排出される。
【０００４】
しかしながら、従来の加熱調理容器１は、その蒸気抜き穴１０が小さいために、さらに加熱が進んで容器本体２内の蒸気量が多くなった場合、蒸気抜き穴１０からの排出では間に合わなくなってしまい、容器本体２内に蒸気が溜まって容器本体２内の圧力が高まることにより、ふきこぼれが発生してしまっていた。また、でんぷん等を含む調理物を加熱調理した場合、沸騰により容器本体２の底から発生する泡がでんぷんの粘りにより割れにくいものとなり、その粘性の高い泡が水面に溜まって積み重なっていくが、従来の加熱調理容器１は、その縁立て壁８の高さが蓋３の高さと同じか又はそれよりも低く設定されているので、ふきこぼれを遮断できずにいた。
【０００５】
このふきこぼれ物が高周波加熱装置１４の庫内底部１４ａなどに溜まった場合に、そのまま継続して使用してしまうと、高周波の繰り返し加熱により炭化して発煙、発火に至る危険性がある。また、ふきこぼれ中には旨み成分も含まれているため、旨みを逃さないためにも容器外へのふきこぼれは避けなければならない。炊飯の場合、お米の銘柄や新米の度合いなどにより異なるが、特に新米にはでんぷんの量が多いため、ふきこぼれに注意する必要がある。
【０００６】
また、容器本体２の外面は、加熱直後、食品の伝導熱や容器本体２自身の高周波加熱による熱で熱くなっているので、加熱調理容器１を加熱調理直後に取りだそうとする場合、容器本体２に素手で触れるとやけどする危険性もある。
【０００７】
そこで、煮炊きに使用され、ふきこぼれを防止する加熱調理容器（鍋）が、実公平３−５５４００号公報及び登録実用新案公報第３００５２３０号公報に記載されている。実広平３−５５４００号公報記載の加熱調理容器は、鍋本体の上端部に載置した蓋を水平移動し得る巾をもった蓋受面と該蓋受面の外側に上方に突出する蓋受周壁を設けると共に、上記蓋受面と鍋本体の側壁内面の稜線に沿って相対する位置に、一定深さにして且つ円周方向に巾広い上記吹出凹部を設け、該両蒸気吹出凹部をほぼ閉鎖可能な大きさを有する上記蓋を上記蓋受面に沿って移動したときに上記蓋と上記蒸気吹出凹部との間に蒸気逸出用の開口が形成され、上記蓋を傾斜状態にして上記蒸気吹出凹部に係止したときに上記蓋と鍋本体との間に大きな煮こぼれ防止用の開口が形成され、上記蒸気逸出用の開口と煮こぼれ防止用の開口との２段階に開口が調整されることを特徴とする。
【０００８】
また、登録実用新案公報第３００５２３０号公報記載の加熱調理容器は、鍋器体の周縁部から外側方に、内側部は鍋器体の周縁部と同高にするとともに外側部は鍋器体の周縁部より高くした受枠体を設置して成るものである。
【０００９】
【発明が解決しようとする課題】
しかしながら、実広平３−５５４００記載の考案は、蒸気吹出凹部が一部にしか設けられていないので、蒸気放出量が十分ではなく、ふきこぼれを防止することができない。また、蒸気吹出凹部から出てくる発泡はその凹部の周りに集中して積み重なっていき、蓋受周壁を乗り越えてしまうので、ふきこぼれを防止することはできなかった。
【００１０】
また、この考案は、一般にガスこんろなどで使用される鍋であるため、垂直および水平方向とも高さや大きさについての制約はあまり受けず、蓋を傾斜させることも可能であるが、高周波加熱装置で使用した場合は、庫内という限られたスペースのため加熱調理容器には高さや大きさに制約があり、大抵は蓋と庫内の天井部にスペースがないため、高周波加熱装置内では蓋を傾斜させるスペースを確保することは困難である。また、途中で蓋をずらしたり、傾斜させたりするには、一旦加熱調理を停止しなければならず、さらに庫内が狭いために加熱調理容器を庫内から取り出さなければならないという手間がかかる。また、鍋の材質は直火に触れても問題のない金属製や陶磁器製の物がほとんどであり、金属は高周波を反射するため高周波加熱には適さない。
【００１１】
登録実用新案公報第３００５２３０号記載の加熱調理容器は、蓋を使用した形態は記載されておらず、たとえ鍋器体の上端に蓋を載置したとしても蒸気の放出が十分ではないので、鍋器体内の圧力が高まり、ふきこぼれを発生してしまう。また、粘性の高い泡が溜まってくると、蓋を押し上げて蓋と鍋器体の一部部分の隙間から吹き出てくることが考えられ、その部分に泡が重なっていくことにより壁板部を乗り越えてふきこぼれを発生してしまう。
【００１２】
そこで、本発明は、上記に鑑み、蒸気の放出が十分に確保され、ふきこぼれを防止した加熱調理容器を提供することを目的とするものである。
【００１３】
【課題を解決するための手段】
上記目的を達成するため、本発明は、蓋と容器本体の蓋受け部との間で高さ方向及び半径方向で隙間を形成し、蒸気を逃しやすくし、かつふきこぼれを防止するようにしたものである。すなわち、本発明は、容器本体の内面に蓋受け部が内方に突出され、蓋受け部に容器本体の上面開口を覆う蓋が着脱自在に載置された加熱調理容器において、蓋が容器本体の内径よりも小径に形成され、蓋の底面及び／又は蓋受け部の上面に複数の第１突部が形成されて両者の間に蒸気吹出用の隙間が形成され、容器本体の内面及び／又は蓋の側面に複数の第２突部が形成されて両者の間に蒸気吹出用の隙間が形成された加熱調理容器である。
【００１４】
第１突部及び第２突部を形成し、蓋の底面と蓋受け部の上面との間及び容器本体の内面と蓋の側面との間に隙間を形成することにより、その隙間は第１突部及び第２突部を除けば蓋の全周に渡って形成されるので、蒸気吹出用の隙間の面積を大きく確保でき、容器本体内に発生した蒸気を十分に放出することができる。したがって、容器内の圧力が上昇せず、ふきこぼれを防止することができる。
【００１５】
また、粘性のある泡が発生しても蒸気吹出用の隙間の全周にわたり分散するので、泡の高さが低く抑えられ、ふきこぼれを防止することができる。このように、蓋をずらさないでも蒸気吹出用の隙間を確保し、ふきこぼれを防止することができるので、載置スペースが大きくならず、高周波加熱装置に使用することが可能である。
【００１６】
容器本体の内面を内方に突出して蓋受け部を形成する形態としては、容器本体の一部を内方に突出させて蓋受け部としてもよいし、容器本体をその上端部が下部よりも大径に段差形成し、その段差部を蓋受け部としてもよい。
【００１７】
蓋受け部は、容器本体の上端から蓋の厚みより下がった位置に形成され、容器本体の蓋受け部より上方内面が調理物のふきこぼれ防止用の内側縁立て壁とされる。内側縁立て壁の高さが蓋の厚みよりも高いため、蒸気吹出用の隙間から容器本体外へ出ようとするふきこぼれは、内側縁立て壁に遮断され、蓋受部の全周に留まるだけで容器本体内へ戻るので、ふきこぼれを防止でき、旨み成分が流出するのを防げる。例えば、蓋の厚みが５ｍｍ前後の場合、内側縁立て壁の高さを２０ｍｍ以上とすれば、十分にふきこぼれを遮断することができるので好ましい。
【００１８】
第１突部は、蓋の底面又は蓋受け部の上面のどちらに設けてもよいし、又は両方に設けてもよい。また、第２突部は、容器本体の内面又は蓋の側面のどちらに設けてもよいし、又は両方に設けてもよい。また、第１突部及び第２突部の大きさや形状は限定されないが、なるべく小さい体積としたほうが、蒸気吹出用の隙間の面積を広く形成することができるので好ましい。また、同様の理由で第１突部及び第２突部の数は少ない方が好ましいが、蓋の底面と蓋受け部の上面との間及び容器本体の内面と蓋の側面との間の隙間を全周に渡って確実に形成できるだけの数は設けるべきである。すなわち、第１突部及び第２突部は、それぞれ少なくとも３個以上を等間隔に形成するのが好ましい。
【００１９】
内側縁立て壁の外周に、間隔をあけて外側縁立て壁を設け、外側縁立て壁と内側縁立て壁との間に、ふきこぼれを受ける溝を形成すれば、内側縁立て壁を乗り越えてしまったふきこぼれ物を受け止めることができるので、確実に容器外へのふきこぼれを防止できる。
【００２０】
容器本体の側面より側方に突出し、その先端が下方に折曲する取手を設ければ、容器本体の側面から隙間ができるので容器本体への直接接触を避けることができ、また、容器本体内からの熱が伝わりにくくなるので、やけどをせずに取り出したり持ち運びが可能となる。取手は、その先端が容器本体の側面より１３ｍｍ以上離れた位置に形成すれば、十分に容器本体との接触を避けることができるので好ましい。また、取手は、全周にわたり設ければ、加熱調理容器のどの角度からでも、取出すことができるので好ましい。
【００２１】
外側縁立て壁は、前記内側縁立て壁よりも高さを低く設定すれば、外側縁立て壁上部と取手に指がかけられるので持ちやすい。また、蒸気吹出用の隙間から放出される熱い湯気に触れることがないため、安全性も高い。
【００２２】
加熱調理容器の容器本体及び／又は蓋を合成樹脂製とすれば、合成樹脂は低誘電率であるので、高周波加熱が可能となる。また、土鍋などに比べ厚みを薄くでき、しかも大量生産が可能な射出成形が出来るため、コンパクトで低コスト、軽量の加熱調理容器を提供できる。
【００２３】
なお、本加熱調理容器は、高周波加熱装置、ガスコンロ、電気コンロ、炭火等種々の加熱手段で使用可能である。
【００２４】
【発明の実施の形態】
以下、本発明の実施形態を図面に基づいて説明する。図１は本加熱調理容器の斜視図であり、図２はその断面図である。本加熱調理容器１は、被調理物を収納する食品収納部２ａを有する容器本体２と、容器本体２の上面開口を覆う蓋３とから構成され、蓋３の底面に複数の第１突部４が形成されることにより、蓋３の底面と後述する蓋受け部５との間に蒸気吹出用の隙間６ａが形成され、蓋３の側面に複数の第２突部７が形成されることにより、蓋３の側面と容器本体２の内面との間に蒸気吹出用の隙間６ｂが形成される。
【００２５】
容器本体２は、素材として種々の素材を採用可能であるが、高周波加熱装置に使用する場合は、低誘電率で高周波加熱が可能な合成樹脂製とするのが好ましい。さらには、容器本体をポリプロピレン製、ポリメチルペンテン製又はポリフェノールサルファイド（ＰＰＳ）製とすれば、これらの素材は、高周波加熱に適した低誘電率の材料であり、強度的にも強いために厚みを薄くでき、かつ大量生産が可能な射出成形が可能となり、軽量、コンパクト及び低コストとできるので、特に好ましい。
【００２６】
容器本体２は、厚みは約３ｍｍとされ、図１及び図２に示されるように、有底円筒状でその胴部上端部が下部よりも大径に段差形成され、その段差部が蓋３を載置するための蓋受け部５とされる。蓋受け部５は、容器本体２の上端から蓋３の厚みより下がった位置に形成され、容器本体２の蓋受け部５より上方内面は、調理物のふきこぼれ防止用の内側縁立て壁８とされる。この内側縁立て壁８の高さを２０ｍｍ以上に設定すれば、蓋３の位置ずれを防止できると共に十分にふきこぼれ物が容器本体２外へ流出するのを遮断することができるので好ましい。なお、蓋受け部５は、図５に示すように、容器本体２の一部を内方に突出させて形成してもよい。
【００２７】
蓋３は、容器本体２と同様に種々の素材を適用可能であるが、高周波加熱装置に使用する場合は、高周波加熱が可能な合成樹脂製とするのが好ましく、さらにはポリプロピレン製、ポリメチルペンテン製又はポリフェノールサルファイド（ＰＰＳ）製とするのが好ましい。蓋３は、厚みが約５ｍｍとされ、容器本体２の内側縁立て壁８の内径よりも小径の円板状に形成され、その上面に蓋取手９が設けられ、その横に蒸気抜き穴１０が形成される。なお、蓋取手９及び蒸気抜き穴１０の形状は特に限定されない。
【００２８】
第１突部４は、蓋受け部５の上面と対向する蓋３の底面に複数形成され、蓋３の底面と蓋受け部５の上面との間に一定間隔の蒸気吹出用の隙間６ａを形成する。第１突部４は、蓋３と一体的に成形してもよいし、独立に成形して固着してもよく、第１突部４の先端の形状は、滑らかな形状としたほうが蓋受け部５に傷が入りにくいので好ましい。また、第１突部４の数は限定されないが、等間隔に３個形成すれば、蓋３の底面と蓋受け部５の上面との間の隙間６ａを大きく確保することができると共に、蓋３の載置状態が安定するので好ましい。また、第１突部４の大きさは、上記の隙間６ａを大きく確保する観点から、なるべく小さく形成するのが好ましい。なお、第１突部４は、蓋３の底面ではなく、図３及び図４に示すように蓋受け部５の上面に形成してもよく、同様に蓋３の底面と蓋受け部５の上面との間に隙間６ａを形成できる。
【００２９】
第２突部７は、蓋３の側面に複数形成され、蓋３の側面と内側縁立て壁８との間に一定間隔の蒸気吹出用の隙間６ｂを形成する。第２突部７は、蓋３と一体的に成形してもよいし、独立に成形して固着してもよい。第２突部７の先端の形状は、滑らかな円状とされ、これにより内側縁立て壁８の内面とフィットしやすく、内側縁立て壁８の内面に傷も入りにくい。第２突部７の数は限定されないが、等間隔に３個形成すれば、蓋３の側面と内側縁立て壁８との間の隙間６ｂを大きくすることができると共にその隙間６ｂを確実に確保することができる。また、第２突部７の大きさは、上記の隙間６ｂを大きく確保する観点から、なるべく小さく形成するのが好ましい。なお、第２突部７は、蓋３の側面ではなく、図３及び図４に示すように内側縁立て壁８に形成してもよく、同様に蓋３の側面と内側縁立て壁８との間の隙間６ｂを形成できる。
【００３０】
以上のように構成された加熱調理容器１において、容器本体２に調理物、例えば洗米後十分に水を浸漬させたお米と適量の水を入れ、蓋受け部５に蓋３を載置して、ご飯を炊く場合、容器と蓋３の間には、複数の小面積を占める第１突部４及び第２突部７以外は常に全周にわたり一定間隔の蒸気吹出用の隙間６ａ及び６ｂが形成されるので、十分に蒸気を放出することができ、ふきこぼれを防止できる。
【００３１】
また、粘性のある泡が発生しても、泡は、この蒸気吹出用の隙間６ａ及び６ｂの全周にわたって均等に分散され、蓋受け部５上に低い高さで均等に溜まる。そして、内側縁立て壁８が、蓋３よりも高い高さに設定されているので、ふきこぼれ物は遮断されるため、ふきこぼれを防止することができる。なお、このように発泡が全周にわたって分散され、低い高さに抑えられることから、蒸気吹出用の隙間の少ない加熱調理容器１に比べて、容器外へのふきこぼれ防止用の内側縁立て壁８の高さを低く抑えることも可能となり、容器のコンパクト化がはかれる。
【００３２】
なお、本発明は上記実施形態に限定されるものではなく、本発明の範囲内で上記実施形態に多くの修正及び変更を加え得ることは勿論である。例えば、上記実施形態に加えて、図６に示すように、容器本体２の内側縁立て壁８の外周に、内側縁立て壁８と間隔をあけて、内側縁立て壁８と平行して立設する外側縁立て壁１１を設け、その外側縁立て壁１１と内側縁立て壁８との間に、ふきこぼれを受ける溝１２を形成してもよい。外側縁立て壁１１及び溝１２は、容器本体２と一体的に成形してもよいし、独立に成形して固着してもよい。外側縁立て壁１１及び溝１２を設けることにより、ふきこぼれ物が内側縁立て壁８を万一乗り越えてしまった場合でも、ふきこぼれ物を溝１２で溜めることができるので、容器本体２外へのふきこぼれの防止が可能となる。
【００３３】
また、図７に示すように、容器本体２の側面より側方に突出し、先端が下方に折曲する取手１３を設けてもよい。取手１３の先端は、容器本体２より１３ｍｍ以上離れた位置に形成すれば、容器本体２の側面と１３ｍｍ以上の隙間を保つことにより、加熱直後でも容器本体の側面への接触が避けられ、また、容器本体２内から熱も伝わりにくいため、やけどをせずに取り出したり持ち運びが可能となる。この取手１３を全周にわたり形成すれば、加熱調理容器１が高周波加熱装置の庫内にどのように設置されても指が温度の低い取手１３に引っかかるので、好ましい。外側縁立て壁１１も同時に設ければ、外側縁立て壁１１の上部に指がしっかりとかけられるので、炊飯直後の熱い湯気に触れることなく高周波加熱装置から取り出したり、持ち運びが可能となる。取手１３は、容器本体２と一体的に成形してもよいし、独立に成形して固着してもよい。
【００３４】
また、上記のように取手１３を設けた場合は、図８に示すように、外側縁立て壁１１の高さを内側縁立て壁８より低くすることにより、指が外側縁立て壁部１１と取手１３とに指がかけられるので持ちやすい。また、指が炊飯直後の熱い湯気に触れる可能性がより少なくなるので、さらに安全に持ち運びが可能となる。
【００３５】
なお、上記の容器や蓋３の形状は円形を基本として説明してきたが、円形以外の略円形や多角形などで同じような効果が得られる。
【００３６】
【発明の効果】
容器本体の内面に蓋受け部を内方に突出させ、蓋受け部に容器本体の上面開口を覆う蓋を着脱自在に載置した加熱調理容器において、蓋を容器本体の内径よりも小径に形成し、蓋の底面及び／又は蓋受け部の上面に複数の第１突部を形成し、容器本体の内面及び／又は蓋の側面に複数の第２突部を形成し、全周にわたり蓋と容器本体との間に一定間隔の蒸気吹出用の隙間を保つことにより、加熱調理容器内の蒸気を十分に放出することができるので、ふきこぼれを防止できる。
【００３７】
また、粘性のある泡が発生しても、その泡は、蒸気吹出用の隙間の全周に均等に分散されるため、一箇所からふきこぼれる従来の加熱調理容器に比べて、積み重ねられる泡の高さが低く抑えられる。したがって、蓋よりも高い高さに設定された内側縁立て壁により容器本体外へ流れ出るのが遮断され、ふきこぼれを防止することができる。
【図面の簡単な説明】
【図１】本実施形態の加熱調理容器の分解斜視図
【図２】同じくその断面図
【図３】他の実施形態の加熱調理容器の分解斜視図
【図４】同じくその断面図
【図５】他の実施形態の加熱調理容器の容器本体の断面図
【図６】他の実施形態の加熱調理容器の断面図
【図７】他の実施形態の加熱調理容器の断面図
【図８】他の実施形態の加熱調理容器の断面図
【図９】従来の加熱調理容器が収納された高周波加熱装置の斜視図
【図１０】従来の加熱調理容器の分解斜視図
【図１１】同じくその断面図
【符号の説明】
１ 加熱調理容器
２ 容器本体
３ 蓋
４ 第１突部
５ 蓋受け部
６ａ、ｂ 蒸気吹出用の隙間
７ 第２突部
８ 内側縁立て壁
１１ 外側縁立て壁部
１２ 溝
１３ 取手[0001]
TECHNICAL FIELD OF THE INVENTION
The present invention relates to a cooking container, and more particularly to a cooking container capable of preventing spills.
[0002]
[Prior art]
FIG. 9 is a diagram showing a state in which the heating cooking container 1 is housed in the high-frequency heating device 14. FIGS. 10 and 11 are disassembled views of a conventional general heating cooking container 1 used in the high-frequency heating device 14, respectively. It is a perspective view and its sectional view. The conventional heating and cooking container 1 includes a cylindrical container main body 2 having an open upper surface, a lid 3 that is detachably mounted on a lid receiving portion 5 at an upper end thereof, and covers an opening of the container main body 2, and a lid receiving portion. And a rim wall 8 erected upward on the outer periphery of the rim 5. Since the rim wall 8 is intended to prevent the displacement of the lid 3, the height of the rim wall 8 is set to be equal to or lower than the height of the lid 3. The lid 3 has a lid handle 9 formed in the center of the lid 3 main body, and a vapor vent hole 10 formed beside the lid handle 9.
[0003]
In such a configuration, during use, the object to be cooked is placed in the container body 2, the lid 3 is placed on the lid receiving portion 5, and the cooking container 1 is stored in the high-frequency heating device 14 and cooked. I do. When cooking is performed by putting a liquid or a substance containing a liquid in the container body 2, steam is generated by heating, and the steam is discharged out of the container body 2 through the steam vent hole 10.
[0004]
However, in the conventional heating cooking container 1, since the steam vent hole 10 is small, if the heating proceeds further and the amount of steam in the container body 2 increases, the discharge from the steam vent hole 10 will not be enough. However, since the steam is accumulated in the container body 2 and the pressure inside the container body 2 is increased, the spill-over has occurred. In addition, when cooking food containing starch or the like is cooked by heating, bubbles generated from the bottom of the container body 2 due to boiling become less likely to be broken due to the stickiness of the starch, and the highly viscous bubbles accumulate and accumulate on the water surface. In the conventional heating cooking container 1, since the height of the rim wall 8 is set to be equal to or lower than the height of the lid 3, it was not possible to block the spill-over.
[0005]
If the spilled material accumulates on the bottom 14a of the high-frequency heating device 14 or the like, if it is used continuously, there is a risk of carbonization due to repeated high-frequency heating, leading to smoke and ignition. In addition, since the spill-over contains a taste component, the spill-out from the container must be avoided so as not to miss the taste. In the case of cooking rice, it depends on the brand of rice and the degree of fresh rice, but it is necessary to pay attention to spills, especially since fresh rice has a large amount of starch.
[0006]
In addition, since the outer surface of the container body 2 is heated immediately after heating by conduction heat of food or heat by high-frequency heating of the container body 2 itself, when the cooking container 1 is to be taken out immediately after cooking, the container Touching the main body 2 with bare hands may cause burns.
[0007]
Therefore, a heating cooking container (pan) used for cooking and preventing spills is described in Japanese Utility Model Publication No. 3-55400 and Japanese Utility Model Publication No. 300005230. The heating cooking container described in Japanese Utility Model Publication No. 3-55400 has a lid receiving surface having a width capable of horizontally moving a lid placed on an upper end portion of a pot body, and a lid receiving portion projecting upward outside the lid receiving surface. A peripheral wall is provided, and at the position facing the lid receiving surface and the ridgeline of the inner surface of the side wall of the pot body, the blowout recesses having a constant depth and wide in the circumferential direction are provided, and the steam blowout recesses are substantially When the lid having a size that can be closed is moved along the lid receiving surface, an opening for vapor escape is formed between the lid and the steam blow-out recess, and the lid is inclined so that the lid is inclined. A large boil-over prevention opening is formed between the lid and the pot body when locked in the steam blow-out recess, and an opening is formed in two stages: the vapor escape opening and the boil-over prevention opening. It is characterized by being adjusted.
[0008]
Further, the cooking vessel described in Japanese Utility Model Registration No. 3000052 is disclosed in which the outer side of the pot body has the same height as the periphery of the pot body, and the outer side has the same height as the periphery of the pot body. The receiving frame is set higher than the peripheral edge.
[0009]
[Problems to be solved by the invention]
However, in the device described in Japanese Unexamined Utility Model Publication No. 3-55400, since only a part of the steam blowout recess is provided, the amount of steam release is not sufficient, and it is not possible to prevent spillover. In addition, the foam coming out of the concave portion of the steam blowout concentrates around the concave portion and is piled up, and gets over the peripheral wall of the lid, so that it was not possible to prevent the spillover.
[0010]
In addition, since this invention is a pot generally used for gas stoves and the like, the height and size are not so much restricted in the vertical and horizontal directions, and the lid can be inclined. When used in equipment, the cooking space is limited in height and size due to the limited space inside the refrigerator, and usually there is no space between the lid and the ceiling in the refrigerator. It is difficult to secure a space for tilting the lid. Further, in order to shift or tilt the lid on the way, it is necessary to temporarily stop the heating and cooking, and since the inside of the refrigerator is narrow, it is necessary to take out the cooking container from the refrigerator. In addition, most pots are made of metal or porcelain which does not cause any problem even when exposed to direct heat. Metal reflects high frequency and is not suitable for high frequency heating.
[0011]
The heating cooking container described in Registered Utility Model Publication No. 30053030 does not disclose a form using a lid, and even if the lid is placed on the upper end of the pot body, the steam is not sufficiently released. The pressure inside the container increases, causing spills. In addition, when highly viscous bubbles accumulate, it is conceivable that the lid is pushed up and blows out from a gap between the lid and a part of the pot body, and the foam overlaps with that part, so that the wall plate part is removed. Overcoming and causing spills.
[0012]
In view of the above, an object of the present invention is to provide a heating cooking container in which the release of steam is sufficiently ensured and the spillover is prevented.
[0013]
[Means for Solving the Problems]
In order to achieve the above object, the present invention forms a gap in a height direction and a radial direction between a lid and a lid receiving portion of a container body, thereby facilitating escape of steam and preventing blow-through. It is. That is, the present invention relates to a heating cooking container in which a lid receiving portion is protruded inward from an inner surface of a container main body, and a lid that covers an upper surface opening of the container main body is detachably mounted on the lid receiving portion. And a plurality of first projections formed on the bottom surface of the lid and / or the top surface of the lid receiving portion to form a gap for steam blowing between them, and the inner surface of the container body and / or Alternatively, the heating and cooking container has a plurality of second projections formed on a side surface of a lid and a gap for steam blowing formed between the two projections.
[0014]
The first projection and the second projection are formed, and a gap is formed between the bottom surface of the lid and the top surface of the lid receiving portion and between the inner surface of the container body and the side surface of the lid. Except for the protrusion and the second protrusion, the cover is formed over the entire circumference of the lid, so that a large area for the steam blowout gap can be secured, and the steam generated in the container body can be sufficiently discharged. Therefore, the pressure in the container does not increase, and it is possible to prevent spills.
[0015]
Further, even if viscous bubbles are generated, they are dispersed over the entire circumference of the gap for steam blowing, so that the height of the bubbles can be kept low, and it is possible to prevent spills. In this manner, a gap for steam blowing can be ensured without displacing the lid, and spillover can be prevented, so that the mounting space does not increase and the device can be used for a high-frequency heating device.
[0016]
As a form in which the inner surface of the container main body is protruded inward to form the lid receiving portion, a part of the container main body may be protruded inward to form a lid receiving portion, or the container main body may have an upper end portion that is lower than a lower portion. A step may be formed in a large diameter, and the step may be used as a lid receiving portion.
[0017]
The lid receiving portion is formed at a position lower than the thickness of the lid from the upper end of the container main body, and an inner surface above the lid receiving portion of the container main body is an inner rim wall for preventing the food from spilling over. Since the height of the inner rim wall is higher than the thickness of the lid, spills that attempt to escape from the container body through the gap for steam blowing are blocked by the inner rim wall and remain only around the entire circumference of the lid receiving part. , It can be prevented from spilling over and the outflow of the umami component can be prevented. For example, when the thickness of the lid is about 5 mm, it is preferable to set the height of the inner rim wall to 20 mm or more, since it is possible to sufficiently prevent the spillover.
[0018]
The first protrusion may be provided on either the bottom surface of the lid or the top surface of the lid receiving portion, or may be provided on both. The second protrusion may be provided on either the inner surface of the container body or the side surface of the lid, or may be provided on both. The size and shape of the first projection and the second projection are not limited. However, it is preferable to make the volume as small as possible because the area of the gap for steam blowing can be formed large. For the same reason, it is preferable that the number of the first protrusion and the second protrusion is small, but the gap between the bottom surface of the lid and the top surface of the lid receiving portion and the gap between the inner surface of the container body and the side surface of the lid are preferable. Should be provided so as to be surely formed over the entire circumference. That is, it is preferable that at least three or more first protrusions and second protrusions are formed at equal intervals.
[0019]
If the outer rim wall is provided with an outer rim wall at an interval on the outer periphery of the inner rim wall and a groove is formed between the outer rim wall and the inner rim wall to receive the spill-over, the inner rim wall may be overcome. Since the spilled material can be received, the spilled material outside the container can be reliably prevented.
[0020]
If a handle is provided that protrudes laterally from the side surface of the container body and has a tip bent downward, a gap is formed from the side surface of the container body, so that direct contact with the container body can be avoided. The heat from the body is not easily transmitted, so it can be taken out and carried without burns. It is preferable that the handle be formed at a position where its tip is at least 13 mm away from the side surface of the container body, because it can sufficiently avoid contact with the container body. In addition, it is preferable that the handle is provided over the entire circumference because the handle can be taken out from any angle of the cooking container.
[0021]
If the height of the outer framing wall is set lower than that of the inner framing wall, a finger can be put on the upper portion of the outer framing wall and the handle, so that the outer framing wall is easy to hold. In addition, safety is high because there is no contact with hot steam released from the gap for steam blowing.
[0022]
If the container body and / or the lid of the heating cooking container is made of synthetic resin, high-frequency heating becomes possible because the synthetic resin has a low dielectric constant. In addition, since injection molding that can be thinner than an earthenware pot and can be mass-produced can be performed, a compact, low-cost, lightweight heating cooking container can be provided.
[0023]
In addition, this heating cooking container can be used with various heating means such as a high-frequency heating device, a gas stove, an electric stove, and a charcoal fire.
[0024]
BEST MODE FOR CARRYING OUT THE INVENTION
Hereinafter, embodiments of the present invention will be described with reference to the drawings. FIG. 1 is a perspective view of the present cooking container, and FIG. 2 is a sectional view thereof. The present heating cooking container 1 includes a container body 2 having a food storage section 2a for storing an object to be cooked, and a lid 3 covering an upper surface opening of the container body 2, and a plurality of first protrusions on the bottom surface of the lid 3. 4 forms a gap 6a for steam blowing between the bottom surface of the lid 3 and a lid receiving portion 5 described later, and forms a plurality of second protrusions 7 on the side surface of the lid 3. Thereby, a gap 6b for steam blowing is formed between the side surface of the lid 3 and the inner surface of the container body 2.
[0025]
Although various materials can be used as the material of the container body 2, it is preferable that the container body 2 is made of a synthetic resin that has a low dielectric constant and is capable of high-frequency heating when used in a high-frequency heating device. Furthermore, if the container body is made of polypropylene, polymethylpentene or polyphenol sulfide (PPS), these materials are low-dielectric constant materials suitable for high-frequency heating, and have high strength. It is particularly preferable because injection molding can be made thinner and mass-produced, and can be reduced in weight, size and cost.
[0026]
The container body 2 has a thickness of about 3 mm, and as shown in FIGS. 1 and 2, has a cylindrical shape with a bottom and an upper end portion of the body portion having a larger diameter than the lower portion, and the step portion is formed with a lid 3. Is a lid receiving portion 5 on which the device is mounted. The lid receiving portion 5 is formed at a position lower than the thickness of the lid 3 from the upper end of the container main body 2, and the inner surface above the lid receiving portion 5 of the container main body 2 has an inner rim wall 8 for preventing the food from spilling over. Is done. It is preferable that the height of the inner rim wall 8 be set to 20 mm or more, since the displacement of the lid 3 can be prevented and the spilled material can be sufficiently prevented from flowing out of the container body 2. As shown in FIG. 5, the lid receiving portion 5 may be formed by projecting a part of the container body 2 inward.
[0027]
The lid 3 can be made of various materials in the same manner as the container body 2, but when used for a high-frequency heating device, it is preferably made of a synthetic resin capable of high-frequency heating. It is preferably made of pentene or polyphenol sulfide (PPS). The lid 3 has a thickness of about 5 mm, is formed in a disk shape having a diameter smaller than the inner diameter of the inner rim wall 8 of the container body 2, a lid handle 9 is provided on the upper surface thereof, and a steam vent hole 10 is provided beside the lid handle 9. Is formed. The shapes of the lid handle 9 and the steam vent hole 10 are not particularly limited.
[0028]
A plurality of first protrusions 4 are formed on the bottom surface of the lid 3 facing the top surface of the lid receiving portion 5, and a gap 6 a for steam blowing at a constant interval is formed between the bottom surface of the lid 3 and the top surface of the lid receiving portion 5. Form. The first projection 4 may be formed integrally with the lid 3 or may be independently molded and fixed, and the tip of the first projection 4 should have a smooth shape. This is preferable because the portion 5 is hardly damaged. The number of the first protrusions 4 is not limited, but if three are formed at equal intervals, a large gap 6a between the bottom surface of the lid 3 and the top surface of the lid receiving portion 5 can be ensured, and This is preferable because the mounting state of No. 3 is stable. Further, the size of the first protrusion 4 is preferably formed as small as possible from the viewpoint of securing a large gap 6a. The first protrusion 4 may be formed on the upper surface of the lid receiving portion 5 as shown in FIGS. 3 and 4 instead of the bottom surface of the lid 3. A gap 6a can be formed between the upper surface and the upper surface.
[0029]
The plurality of second protrusions 7 are formed on the side surface of the lid 3, and form a predetermined gap 6 b for steam blowing between the side surface of the lid 3 and the inner rim wall 8. The second protrusion 7 may be integrally formed with the lid 3 or may be independently formed and fixed. The shape of the tip of the second protruding portion 7 is a smooth circular shape, whereby it is easy to fit the inner surface of the inner rim wall 8 and the inner surface of the inner rim wall 8 is hardly damaged. The number of the second protrusions 7 is not limited, but if three are formed at equal intervals, the gap 6b between the side surface of the lid 3 and the inner rim wall 8 can be enlarged, and the gap 6b can be reliably formed. Can be secured. Further, the size of the second protrusion 7 is preferably formed as small as possible from the viewpoint of securing a large gap 6b. The second protrusion 7 may be formed not on the side surface of the lid 3 but on the inner rim wall 8 as shown in FIGS. 3 and 4. Similarly, the second protrusion 7 may be formed on the side surface of the lid 3 and the inner rim wall 8. Can be formed.
[0030]
In the heating and cooking container 1 configured as described above, a cooked product, for example, rice that has been sufficiently soaked in water after washing with rice and an appropriate amount of water are put in the container body 2, and the lid 3 is placed on the lid receiving portion 5. In the case of cooking rice, between the container and the lid 3, except for the first projection 4 and the second projection 7, which occupy a plurality of small areas, the gaps 6a and 6b for steam blowing are provided at regular intervals over the entire circumference. Is formed, so that the steam can be sufficiently released, and the spill-over can be prevented.
[0031]
Even if viscous foam is generated, the foam is evenly distributed over the entire circumference of the steam blowing gaps 6a and 6b and accumulates uniformly on the lid receiving portion 5 at a low height. Since the inner rim wall 8 is set at a height higher than that of the lid 3, the spilled-out object is blocked, so that the spilled-out spill can be prevented. Since the foam is dispersed over the entire circumference and is kept at a low height, the inner rim wall 8 for preventing the spilling out of the container as compared with the heating and cooking container 1 having a small space for steam blowing. The height of the container can be kept low, and the container can be made compact.
[0032]
Note that the present invention is not limited to the above-described embodiment, and it goes without saying that many modifications and changes can be made to the above-described embodiment within the scope of the present invention. For example, in addition to the above-described embodiment, as shown in FIG. 6, the outer rim wall 8 of the container main body 2 is erected in parallel with the inner rim wall 8 with an interval from the inner rim wall 8. An outer rim wall 11 to be provided may be provided, and a groove 12 for receiving a spill may be formed between the outer rim wall 11 and the inner rim wall 8. The outer rim wall 11 and the groove 12 may be integrally formed with the container body 2 or may be independently formed and fixed. By providing the outer rim wall 11 and the groove 12, even if the spill-over material gets over the inner rim wall 8, the spill-over material can be accumulated in the groove 12, so that the spill-out spills out of the container body 2. Can be prevented.
[0033]
Further, as shown in FIG. 7, a handle 13 protruding sideward from the side surface of the container body 2 and having a tip bent downward may be provided. If the tip of the handle 13 is formed at a position 13 mm or more away from the container body 2, by keeping a gap of 13 mm or more from the side surface of the container body 2, contact with the side surface of the container body can be avoided even immediately after heating, and Also, since heat is not easily transmitted from the inside of the container body 2, it can be taken out or carried without burns. It is preferable to form the handle 13 over the entire circumference, since the finger is caught by the handle 13 having a low temperature no matter how the cooking container 1 is installed in the refrigerator. If the outer rim wall 11 is provided at the same time, the finger can be firmly hooked on the upper part of the outer rim wall 11, so that it can be taken out of the high-frequency heating device or carried without touching the hot steam immediately after cooking. The handle 13 may be formed integrally with the container body 2 or may be independently formed and fixed.
[0034]
When the handle 13 is provided as described above, as shown in FIG. 8, the height of the outer rim wall 11 is made lower than that of the inner rim wall 8, so that the finger can be in contact with the outer rim wall 11. A finger can be put on the handle 13 so that it is easy to hold. In addition, since the possibility that the finger touches the hot steam immediately after the cooking of rice is reduced, the portable device can be carried more safely.
[0035]
Although the shape of the container and the lid 3 has been described as being basically circular, similar effects can be obtained with a substantially circular shape other than a circular shape or a polygonal shape.
[0036]
【The invention's effect】
A lid is formed with a diameter smaller than the inner diameter of the container body in a heating cooking container in which a lid receiving portion is projected inward from the inner surface of the container body and a lid that covers the upper opening of the container body is detachably mounted on the lid receiving portion. Forming a plurality of first protrusions on the bottom surface of the lid and / or the top surface of the lid receiving portion; forming a plurality of second protrusions on the inner surface of the container body and / or the side surface of the lid; By maintaining a predetermined space for steam blowing between the container and the container main body, the steam in the heating cooking container can be sufficiently released, so that it is possible to prevent spills.
[0037]
In addition, even if viscous foam is generated, the foam is evenly distributed over the entire circumference of the gap for steam blowing, so that compared to a conventional cooking vessel that spills out from one place, the foam of the stacked foam is The height is kept low. Therefore, the inner rim wall set at a height higher than the lid prevents the container from flowing out of the container main body, and it is possible to prevent blow-through.
[Brief description of the drawings]
FIG. 1 is an exploded perspective view of a cooking vessel of the present embodiment. FIG. 2 is a sectional view of the same. FIG. 3 is an exploded perspective view of a cooking vessel of another embodiment. FIG. FIG. 6 is a cross-sectional view of a container main body of a cooking container according to another embodiment. FIG. 6 is a cross-sectional view of a cooking container according to another embodiment. FIG. 7 is a cross-sectional view of a cooking container according to another embodiment. FIG. 9 is a perspective view of a high-frequency heating apparatus in which a conventional cooking vessel is stored. FIG. 10 is an exploded perspective view of a conventional cooking vessel. FIG. [Explanation of symbols]
DESCRIPTION OF SYMBOLS 1 Heating cooking container 2 Container main body 3 Lid 4 1st projection 5 Lid receiving part 6a, b Gap for steam blowout 7 2nd projection 8 Inner edging wall 11 Outer edging wall 12 Groove 13 Handle
