JP2006087842A - Cooking vessel for microwave oven - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To solve such a problem that cost is increased when a whole lid is made of a material responding to high temperature in a cooking vessel for a microwave oven. <P>SOLUTION: The vessel includes a square tray 6 which is formed of a metallic material such as aluminum and where a heat generation body 15 for heating by absorbing microwave is arranged on the rear surface; and a resin-made lid 8 which comes into contact with the peripheral edge part (flange part 19) of the square tray 6 and covers the square tray 6. The lid 8 includes a flange part (lid edge part 29) to be placed in the peripheral edge part of the square tray 6. A lid guard 33 formed of a resin material which has higher temperature resistance than the lid 8 is arranged in the flange part (lid edge part 29). <P>COPYRIGHT: (C)2006,JPO&NCIPI

Description

  The present invention relates to a cooking container for a microwave oven used in a microwave oven.

  Conventionally, a high-frequency permeable member containing water therein and a lower container placed on the upper end of the lower container so as to be separated from the bottom of the lower container, and a large number of small sized so that steam can pass therethrough. The food and drink support plate of the high-frequency shielding material in which the hole is formed, and the upper cover of the high-frequency shielding material that is configured to cover the lower container and in which the steam discharge hole is formed, the lower end of the upper cover being The lower end of the upper cover is placed on the upper end of the lower container so that a predetermined amount of high frequency is separated from the edge of the food and drink support plate by a predetermined interval and flows into the upper cover through the interval. A cooking container for a range is well known (see Patent Document 1).

  In such a configuration, steam can be generated using the microwaves irradiated to the inside of the heating chamber of the microwave oven.

  A container formed of a heat-resistant dielectric material that transmits microwaves and capable of storing water at the bottom thereof; and a lid formed of a heat-resistant dielectric material that transmits microwaves that detachably closes the opening of the container; And a heating element that is disposed on the outer surface of the bottom of the container and absorbs microwaves to generate heat, and a partition plate that is provided on the bottom of the container and has a large number of vent holes on which food is placed. Cooking containers are already known (see Patent Document 2).

  With this configuration, the water stored in the bottom of the container is heated by the heat generated in the heating element, and steam is generated to moisten the food.

  On the other hand, a main body formed of a heating element that has a food placement surface and at least a part of which absorbs microwaves and generates heat, and is attached to and detached from the main body so as to cover the food placement surface in a substantially airtight manner. There is already known a cooking container for a microwave oven comprising a lid and having a recess for water formed on the food placing surface (see Patent Document 3).

With such a configuration, food such as dumplings can be steamed in a microwave oven.
JP 2004-167208 A Japanese Utility Model Publication No. 48-34944 Japanese Utility Model Publication No. 2-55822

  However, since a heating element that absorbs microwaves and generates heat has a high temperature of 200 ° C. or higher, it is necessary to design the heat resistance temperature of the surrounding components high. In particular, in the case of steamed baked cooking as described in Patent Document 3, for example, when the steam is exhausted, the portion of the lid that comes into contact with the dish becomes very hot, which may cause deformation of the lid. Therefore, it is necessary to use a lid made of heat-resistant glass as described in Patent Document 3, or a lid made of a resin material having a high heat-resistant temperature, for example, polyethylene terephthalate (FRPET) containing glass fiber. If the whole is made of a material that can handle high temperatures, the cost will increase.

  Moreover, in the case of the product made from heat-resistant glass, the weight is heavy, and in the case of FRPET, the glass fiber is included, so the transparency is low, and if the cover is put on, the food inside becomes invisible. This is also true when a metal lid as described in Patent Document 1 is used.

  Moreover, since the lid | cover used for steaming cooking like patent document 1 and patent document 2 always has a vapor | steam inside, and does not raise extremely in temperature, the microwave which is mainstream now is heated. In the case of a microwave oven that is irradiated from the lower side of the room, if the food is not directly irradiated by blocking microwaves from below with a metal dish, the heat-resistant temperature such as polypropylene (PP) is excessive. Although it is possible to use a resin that is not expensive and can provide transparency, such a lid will be deformed when used in the above-mentioned steamed cooking, so the same lid can be used in both steaming and steaming cooking. Cannot be used.

  The present invention has been made to solve such problems.

  Accordingly, the present invention provides a square dish formed of a metal material such as aluminum and having a heating element that absorbs microwaves and generates heat on the back surface, and a resin that touches the peripheral edge of the square dish and covers the square dish. A lid made of a resin material having a heat-resistant temperature higher than that of the lid. A guard is arranged.

  Further, the lid is characterized in that a lid rib is erected on the inner side of the lid guard so as to cover a gap between the lid guard and the flange portion.

  The lid guard rib is erected at a position facing the lid rib in the lid guard.

  And the said lid rib has a nail | claw part latched to the step part formed in the said lid guard rib side, and the said lid guard rib has a hook part engaged in the vicinity of the claw part of the said lid rib. Features.

  Furthermore, the height of the lid guard rib is higher than the height of the lid rib.

  The lid resin material is higher in transparency than the lid guard.

  According to the present invention, the lid guard formed of the resin material having a higher heat resistance temperature than the lid is disposed on the lid portion of the lid that is in contact with the peripheral portion of the square dish on which the heating element is disposed on the back surface. Since it can handle even when the peripheral edge of the plate becomes hot, the same lid can be used in both steaming and steaming cooking, and the cost can be reduced by reducing the amount of high-temperature heat-resistant materials used Leads to.

  In addition, since the lid rib is erected so as to cover the gap between the lid guard and the heel part, when handling with the inside of the lid facing up after cooking, water drops that have become hot inside the lid Can be prevented from flowing out through the gap between the lid guard and the collar, and high-temperature water droplets can be prevented from coming out of the portion that cannot be predicted by the user, thus ensuring the safety of the user.

  In addition, by setting up the lid guard rib at a position facing the lid rib, the lid can be easily positioned and set on the square pan, and the lid rib is protected from the high temperature at the peripheral edge of the square pan with the lid guard rib in the set state. can do.

  Then, the lid rib claw allows the lid guard to be attached to and detached from the lid collar reliably and easily, and there is a difference in thermal expansion coefficient between the lid and the lid guard due to the difference in material. The lid rib is held down by the hook portion of the lid guard rib to prevent the lid from being deformed by heat, and the shape is held. By the shrinkage of the lid, the locking state of the claw portion of the lid rib is released and the lid guard falls off Can be prevented.

  Furthermore, since the height of the lid guard rib is higher than the height of the lid rib, the lid rib does not directly contact the peripheral edge of the hot platen even when the lid is half-opened after cooking. It can protect more reliably from the high temperature of a dish peripheral part.

  Further, since the resin material of the lid is higher in transparency than the lid guard, the food inside is not invisible when the lid is covered at the sacrifice of the transparency of the lid in order to increase the heat-resistant temperature.

  1 and 2, 1 is a microwave oven body, 2 is a heating chamber for storing food, 3 is a door for opening and closing the front opening of the heating chamber 2, and 4 is a heating condition setting for the microwave oven body (oven range) 1 Or a setting input unit 4a for instructing heating start, and a display unit 4b for displaying setting conditions, remaining heating time, and the like.

  The heating chamber 2 includes an upper surface 2a, a lower surface 2b, a left side surface 2c, a right side surface 2d, and a rear surface 2e. A rotating antenna that diffuses microwaves supplied from a magnetron (not shown) is disposed on the lower surface 2b. The food placing plate 5 that transmits the microwave radiated from the rotating antenna is disposed. That is, the supply of microwaves into the heating chamber 2 is performed via the food placing plate 5.

  6 is a square plate having a heating element that absorbs microwaves and generates heat on the outer wall surface (back surface) of the bottom, 7 is a steaming cooking slat placed on the square plate 6, and 8 is a closed top opening of the slatting 7. It is a sushi mushroom lid. 9 is an upper rail for placing the square plate 6 disposed above the left side surface 2c and the right side surface 2d of the heating chamber 2, and 10 is also disposed slightly below the center of the left side surface 2c and the right side surface 2d of the heating chamber 2. A central rail 11 for placing the square pan 6, 11 is a lower rail for placing the square pan 6 disposed below the left side surface 2 c and the right side surface 2 d of the heating chamber 2. That is, when the square plate 6 is placed on the placement upper rail 9, the square plate 6 is arranged near the upper surface 2 a, and when the square plate 6 is placed on the placement central rail 10. The square plate 6 is disposed at an intermediate position between the center in the heating chamber 2 and the food placing plate 5, and when the square plate 6 is placed on the placing lower rail 11, the placing central rail 10. When the square plate 6 is placed on the opened door 3 and pushed into the heating chamber 3 at a slightly lower position, the height that is automatically guided onto the rail, that is, almost right above the food placing plate 5. 6 is arranged.

  3 to 8, the square plate 6, the slat 7 and the slat cover 8 store water in the square plate 6 and generate steam by heating with the heat of a heating element 15 to be described later. A cooking container 12 for steaming and cooking the food in the slat 7 is configured by supplying steam.

  First, the square dish 6 is formed of a metal material, for example, a material whose main component is aluminum, and a food placing part 13 for placing food on the bottom surface, and a food placed on the food placing part 13. When the oil is in contact with food and the oil exuded from the food is stored below without contacting the food, the food support convex portions 14 are disposed on the outer wall surface (back surface) of the food placement portion 13 by being attached to the food. The heating element 15 made of ferrite that generates heat by absorbing microwaves, the lower peripheral wall 16 extending upward from the periphery of the food placement portion 13, and the outside of the cooking container 12 in a substantially horizontal direction from the upper end of the lower peripheral wall 16 A stepped portion 17 extending upward, an upper peripheral wall 18 erected upward from the periphery of the stepped portion 17, and a bowl extended outward from the cooking vessel 12 from the upper end of the upper peripheral wall 18 Part 19.

  In addition, the flange portion 19 is formed of a resin such as polypropylene having a heat resistant temperature of about 140 degrees, and when the square dish 6 is placed on the placement rails 9, 10, 11 of the heating chamber 2, each rail And a resin guard 20 for maintaining a distance such that no discharge occurs between the rail and the flange portion 19 of the square plate 6. The resin guard 20 is also provided with a convex portion 21 that protrudes downward to become a leg portion when the square plate 6 is placed on a kitchen table or the like.

  The portion formed by the food placing portion 13 and the lower peripheral wall 16 corresponds to a container portion that can be pooled in order to generate steam by being heated by the heat of the heating element 15, and the height of the lower peripheral wall 16 is The height is equivalent to the amount of water required for steaming. That is, since water is poured to the vicinity of the stepped portion 17 and steaming cooking is performed, the user can easily determine an appropriate amount of supply without measuring the amount.

  Further, as shown in FIG. 5, the size of the square plate 6 is such that the corner portion of the square plate 6 draws an arc when compared with the lower surface 2 b (the size indicated by the dotted line) of the heating chamber 2. Except for a gap, they are formed in approximately the same size.

  Next, the saw board 7 is formed of the same material as the resin guard 20 and has a food placement surface 23 in which a plurality of through-holes 22 through which steam can pass are formed, and a lower periphery of the food placement surface 23. A slatted leg 24 having a height of about 5 mm, a slatted side wall 25 that is erected above and around the food placement surface 23, and an outside of the slat 7 from the upper end of the slatted side wall 25. It is composed of an extended saw step portion 26 and a saw edge portion 28 extending sideways through a standing wall 27 standing upward from the periphery of the saw step portion 26.

  The slatted leg portion 24 is placed in contact with the entire circumference on the step portion 17 of the square plate 6. With this configuration, a space closed by the food placing portion 13 of the square dish 6, the lower peripheral wall 16, the slatted leg portion 24, and the food placing surface 23 except for the through holes 22 drilled in the food placing surface 23. Is formed.

  Further, the slat cover 8 is made of a resin material such as polypropylene having a lower heat resistance temperature than that of the slat 7, and a cover rim (saddle) 29 placed on the rim 28 of the slat 7, and the cover rim 29, which protrudes downward on the entire inner circumference of 29, and engages with the standing wall 27 of the saw 7 and bulges upward from the inner circumference of the lid edge 29 in a circular arc shape, with the center portion being flat The lid main body portion 31 is maintained at the same position, and the handle 32 is provided on the portion of the lid main body portion 31 bulged in a circular arc shape.

  In addition, a lid guard 33 made of a resin having a heat resistance higher than the heat resistance temperature of the slatted lid 8, specifically, polyethylene terephthalate (FRPET) containing glass fiber is detachable at the lower portion of the lid edge portion 29. Is attached. The lid guard 33 includes a lid guard rib 34 higher than the lid rib 30 on the entire circumference along the outer peripheral surface of the lid rib 30. The height of the lid rib 30 may be high enough to prevent water droplets condensing on the back surface of the lid body 31 from entering at least the gap between the lower surface of the lid edge 29 and the lid guard 33.

  This is because hot water droplets condensed on the back surface of the lid body 31 when the user lifts the stool lid 8 during heating or after heating is used from the gap between the lower surface of the lid edge 29 and the lid guard 33. This is to prevent the person from getting on the person's arm. That is, as shown in FIG. 10, when the lid 8 is opened after the end of steaming cooking and hot water droplets adhering to the back surface are prevented from dripping, Without the lid rib, the hot water droplet w attached to the inner side of the lid 8 passes through the gap between the lower surface of the lid edge 29 of the lid 8 and the lid guard 33 as indicated by the arrow, and the outer side of the lid 8. Come out. It is dangerous for the user because high-temperature water droplets come out from the unpredictable part. On the other hand, as shown in FIG. 11, by providing the lid rib 30 on the entire inner periphery of the lid guard 33, it is possible for water droplets w that have reached a high temperature to pass through the gap between the lid edge 29 and the lid guard 33. When the general lid is handled, it is dangerous to touch the water drop w because the state where the water droplet w flows out as indicated by the arrow becomes visible to the user. Can be easily detected. Therefore, the safety of the user can be ensured. In FIG. 11, reference numeral 30 a denotes a claw portion that is formed at a key portion of the lid rib 30 and is engaged with a step portion 34 a formed on the lid guard rib 34 side.

  In this configuration, a procedure for performing steaming cooking will be described.

  First, the user pours water into the food placing part 13 in the square dish 6. The amount of water to be poured is appropriate if it is poured to a height near the stepped portion 17. Next, the sushi 7 is placed on the stepped portion 17, and the food for steaming cooking such as steamed rice cake is placed on the food placement surface 23. Finally, the upper surface opening of the saw 7 is closed with the saw cover 8.

  Next, the user opens the door 3 of the microwave oven main body 1, lifts the square plate 6 on which the slats 7 and the like are placed, and once places them on the opened door 3. Then, the square plate 6 is slid and pushed into the heating chamber 2, is slid on the mounting lower rail 11, and is stored in the heating chamber 2. Thereafter, the door 3 is closed and the setting unit 4a of the control panel 4 is operated to perform steaming cooking.

  When steam cooking is started, the microwave from the magnetron is supplied into the heating chamber 2, and the heating element 15 absorbs the microwave to generate heat, and this heat heats the water in the square dish 6 to generate steam. generate. The generated steam passes through the through hole 22 of the food placing surface 23 of the slat 7 and steams the placed food. Steam cooking ends when steam heating is performed for a set time.

  After steaming cooking is completed, the steaming cooking can be performed by taking it out of the heating chamber 2 by a procedure reverse to the storing method.

  Moreover, the square plate 6 can be used not only for steaming cooking but also for grilling cooking and steaming cooking for cooking while scorching food by the heat of the heating element 15. For example, grilled dumplings and hamburgers are examples of cooking.

  When steamed cooking is performed, as shown in FIG. 12, the lid edge 29 of the slatted lid 8 is placed on the bowl 19 of the square dish 6 so that the slatted lid 8 is covered with the lid of the square dish 6 during steamed cooking. Is also used. In FIG. 12, the cooking vessel 36 of the present invention for steaming and cooking foods such as dumplings is constituted by the square plate 6 and the lid 8. 12 is a cross-sectional view cut so that the claw portion 30a of the lid rib 30 can be seen, and the resin guard 20 of the collar portion 19 of the square plate 6 is shown only on the left side in the drawing, and the right side is not shown. Yes. With this configuration, it is possible to execute steamed cooking that quickly heats the food while steaming with water evaporated from the food or poured water. During the steaming and cooking, the square plate 6 becomes a high temperature of 200 ° C. or higher. A lid guard 33 made of a resin material (here, FRPET) having a high heat resistance different from the above is provided.

  A resin having a high heat resistance temperature (FRPET) contains a larger amount of a material for increasing the heat resistance temperature, such as the amount of glass fiber, than a resin having a low heat resistance temperature, and thus the weight is increased accordingly. However, the lid body 31 occupying most of the slatted lid 8 is made of a resin (PP) having a low heat-resistant temperature, and only a portion that comes into contact with the square plate 6 is made of a resin having a high heat-resistant temperature, thereby reducing the weight even a little. Is intended. In addition, the cost is reduced by reducing the amount of high-temperature heat-resistant material used. Further, when the entire lid 8 is formed of FRPET, the FRPET contains glass fiber, so the transparency is low. When the lid 8 is covered, the food inside becomes invisible, but the lid main body 31 has a low heat resistant temperature. By forming with resin (PP), PP is higher in transparency than FRPET. Therefore, if the cover 8 is covered at the sacrifice of the transparency of the cover 8 in order to increase the heat-resistant temperature, the food inside cannot be seen.

  Further, as shown in FIG. 9, hook portions 35 having a U-shaped cross section are provided at portions of the lid guard 33 that are in contact with the lid rib 30 of the slatted lid 8, as shown in FIG. 9. Is engaged. The hook portion 35 is for holding the shape without deforming the saw lid 8 by heat. More specifically, FIG. 13 is a rear view of the lid 8 with the lid guard 33 removed, and a lid rib 30 is formed on the entire inner periphery of the lid edge 29 of the lid 8. The claw portions 30a described above are formed on both sides with a gap therebetween. On the other hand, on the side of the lid guard 33 shown in FIG. 14, the above-described step portion 34a is formed on the lid guard rib 34 corresponding to the above-mentioned claw portion 30a, and the above-mentioned step portion 34a is formed between them. A hook portion 35 is formed. Therefore, when the lid guard 33 is attached to the lid edge portion 29 of the lid 8, the lid guard rib 34 erected in the vicinity of the claw portion 30 a of the lid rib 30 at a position facing the lid rib 30 as shown in FIG. 14. The hook portion 35 is engaged.

  From the above, the temperature of the food placing portion 13 is increased by about 230 degrees due to the heat generated by the heating element 15, whereas the step portion 17 on which the saw 7 is placed as shown in FIG. Since the food placement unit 13 is connected to the lower peripheral wall 16, the temperature is about 130 to 150 degrees with a distance from the heating element 15 and water being not poured into the square dish 6. Even if the water is poured into the square dish 6, even if the water reaches 100 degrees, it can be suppressed to about 90 degrees. It can be formed, the cost increase can be suppressed, and the weight of the saw 7 itself can be reduced.

  Moreover, the height of the lower peripheral wall 16 of the square plate 6 is set such that the surface of the steamed cooking water poured into the square plate 6 is below the surface of the step 17 of the square plate 6. Since the slatted leg portion 24 is placed in contact with the entire circumference of the stepped portion 17 of the square plate 6, the water poured into the square plate 6 is arranged inside the slatted leg portion 24 of the slatted plate 7. Therefore, all the generated steam can pass through the slat 7.

  Furthermore, since the square dish 6 is formed of a metal material and has a shape approximately the same as the lower surface 2b of the heating chamber 2, the microwave supplied from below the lower surface 2b of the heating chamber 2 is And is hardly supplied to the upper side of the square plate 6. For this reason, most of the microwaves absorbed by the heating element 15 do not contribute to the heating of the food in the slats 7 by other microwaves. By setting it as such a structure, the steaming cooking by a vapor | steam is implement | achieved. Therefore, the snowboard 7 and the lid 8 can be made of resin, and the weight of the cooking container can be reduced also in this respect.

  Further, by erecting the lid guard rib 34 at a position facing the lid rib 30, the lid 8 can be easily positioned and set on the saw 7 and the square plate 6, and the lid rib 30 is set by the lid guard rib 34 in the set state. It can protect from the high temperature of the collar part 19 of the square plate 6. Further, the claw portion 30a of the lid rib 30 allows the lid guard 33 to be attached to and detached from the lid edge portion 29 of the lid 8 reliably and easily, and the lid 8 and the lid guard 33 are heated by the difference in material. Even if there is a difference in expansion coefficient, the lid rib 30 is suppressed by the hook portion 35 of the lid guard rib 34 to prevent the lid 8 from being deformed by heat, and the shape is maintained. It can prevent that the latching state of the nail | claw part 30a remove | deviates and the cover guard 33 falls off. Further, as described above, since the height of the lid guard rib 34 is higher than the height of the lid rib 30, the lid rib 30 is directly attached to the flange portion 19 of the high-temperature square dish 6 even if the lid 8 is half-opened after cooking. Since it does not contact, the lid rib 30 can be more reliably protected from the high temperature of the peripheral edge portion 19 of the square dish 6.

  Although it is conceivable that the lid guard 33 is fixed to the lid edge 29 of the lid 8 by bonding or screwing, if a resin material having a different coefficient of thermal expansion is fixed by bonding, detachment or deformation occurs, and the screw A gap is inevitably produced by the stop, and dirt accumulates in the gap and becomes dirty. Therefore, making it detachable with the above-described configuration prevents separation and deformation, and the user can easily remove the lid guard 33 from the lid edge 29 and clean the dirt accumulated in the gap. Combined with the fact that the same lid 8 can be commonly used for steaming and steaming as described above, the usability is greatly improved.

It is an external appearance perspective view of the microwave oven of this invention. It is a front view of FIG. It is an external appearance perspective view of the steaming cooking container for microwave ovens of this invention. It is an external appearance perspective view of the square plate of a steaming cooking container, a slat, and a slat cover. It is a top view of a steaming cooking container, and is the figure which compared the magnitude | size with the lower surface of a heating chamber. It is AA sectional drawing in FIG. It is an enlarged view of the W part in FIG. FIG. 8 is an enlarged view of a portion X in FIG. 7. FIG. 9 is an enlarged cross-sectional view taken along the same direction as in FIG. 8 in a portion where the hook portion of the lid guard rib exists in order to explain the hook portion of the lid guard rib. It is explanatory drawing of the malfunction when there is no lid rib. It is explanatory drawing of an effect | action when there exists a lid rib. It is sectional drawing of the steam-grilled cooking container for microwave ovens of this invention, and is sectional drawing cut | disconnected so that the nail | claw part of the lid rib could be seen. It is a reverse view of the lid | cover which removed the lid guard. It is a reverse view of a lid guard. It is the reverse view which attached the lid guard to the lid edge part of a lid, (a) is a general view, (b) is an enlarged view of Y section of (a).

Explanation of symbols

DESCRIPTION OF SYMBOLS 1 Microwave oven main body 2 Heating chamber 6 Square dish 7 Sunoko 8 Sunoko lid 12 Cooking container 13 for steaming cooking Food placing part 14 Food support convex part 15 Heating element 16 Lower stage peripheral wall 17 Stage part 18 Upper stage peripheral wall 19 Corner part 23 of a square dish Food placing surface 24 Snowboard leg portion 29 Lid edge portion 30 Lid rib 30a Claw portion 31 Lid body portion 33 Lid guard 34 Lid guard rib 34a Step portion 35 Hook portion 36 Cooking container for steamed cooking

Claims (6)

A square plate formed of a metal material such as aluminum and having a heating element that absorbs microwaves and generates heat on the back surface;
A resin lid that touches the peripheral edge of the square plate and covers the square plate,
The lid has a flange portion placed on the peripheral edge of the square plate, and a lid guard made of a resin material having a heat resistant temperature higher than that of the lid is disposed on the flange portion. A microwave cooking container.   2. The cooking container for a microwave oven according to claim 1, wherein the lid is formed by erecting a lid rib inside the lid guard so as to cover a gap between the lid guard and the flange.   The cooking container for a microwave oven according to claim 2, wherein a lid guard rib is erected at a position facing the lid rib in the lid guard.   The lid rib has a claw portion that engages with a step formed on the lid guard rib side, and the lid guard rib has a hook portion that engages in the vicinity of the claw portion of the lid rib. The cooking container for microwave ovens according to claim 3.   5. The cooking container for a microwave oven according to claim 3, wherein a height of the lid guard rib is higher than a height of the lid rib. 6. The microwave oven cooking container according to any one of claims 1 to 5, wherein the resin material of the lid is higher in transparency than the lid guard.