JP2006129911A - Rice cooker - Google Patents

Rice cooker Download PDF

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Publication number
JP2006129911A
JP2006129911A JP2004318968A JP2004318968A JP2006129911A JP 2006129911 A JP2006129911 A JP 2006129911A JP 2004318968 A JP2004318968 A JP 2004318968A JP 2004318968 A JP2004318968 A JP 2004318968A JP 2006129911 A JP2006129911 A JP 2006129911A
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Japan
Prior art keywords
rice cooker
cooking
shelf
pan
steaming
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JP2004318968A
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Japanese (ja)
Inventor
Takashi Nishida
西田  隆
Keiji Ishikawa
啓治 石川
Masato Sano
正人 佐野
Masaaki Shibata
雅章 柴田
Toshiyuki Kosaka
俊幸 小坂
Toshiya Ueda
俊也 上田
Hisakazu Endo
久和 遠藤
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Panasonic Holdings Corp
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Matsushita Electric Industrial Co Ltd
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Priority to JP2004318968A priority Critical patent/JP2006129911A/en
Publication of JP2006129911A publication Critical patent/JP2006129911A/en
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Abstract

<P>PROBLEM TO BE SOLVED: To perform excellent steam cooking and to improve handleability by holding a cooking object in an excellent state matched with the condition of the cooking object and steaming it in a rice cooker provided with a steaming plate for performing cooking utilizing steam and heat generated inside a pot. <P>SOLUTION: The pot 2 is freely detachably housed inside a rice cooker body 1, and the steaming plate 30 for performing cooking utilizing the steam and the heat generated inside the pot 2 is freely detachably installed inside the pot 2. The steaming plate 30 has a shelf body 31 and a leg part 34 for holding the shelf body 31, the shelf body 31 is provided with one, two or more recessed parts 32 for housing the cooking object as the holding part of the cooking object 36, and the shelf body 31 including the recessed parts 32 is provided with a plurality of holes 33. <P>COPYRIGHT: (C)2006,JPO&NCIPI

Description

本発明は、鍋内に発生する蒸気と熱を利用して調理する蒸し板を備えた炊飯器に関するものである。   The present invention relates to a rice cooker provided with a steam plate for cooking using steam and heat generated in a pan.

炊飯器で加熱調理時に発生する蒸気と熱を利用して蒸し料理を調理する手法とそれに使用する調理器具について従来提案がなされている。   Conventionally, a method for cooking steamed dishes using steam and heat generated during cooking with a rice cooker and cooking utensils used therefor have been proposed.

例えば、炊飯器に設置した鍋の底に少量の水を入れ、鍋内に扁平な棚体を有する蒸し板を棚体が水没しないように設置し、次いで、棚体上に茶わん蒸しやシュウマイなどの調理物を載せ、所定時間の加熱調理を実施することは市販の炊飯器において一般に提案されているものである。   For example, put a small amount of water in the bottom of the pan installed in the rice cooker, install a steaming plate with a flat shelf in the pan so that the shelf does not submerge, and then steam the tea on the shelf It is generally proposed in a commercial rice cooker to put the cooked food and carry out heat cooking for a predetermined time.

また、「ゆで卵調理器」では、炊飯器の鍋の縁に2本の軸を架け渡し、この軸に網かごを渡す構成の調理器具が示されており、網かごに卵を入れ、炊飯の際に発生する蒸気でゆで卵を作るよう構成している(例えば、特許文献1参照)。
特開平8−294452号公報
In addition, “boiled egg cooker” shows a cooking utensil with a structure in which two shafts are placed on the edge of the pot of the rice cooker, and a mesh basket is passed to this shaft. It is comprised so that a boiled egg may be made with the steam which generate | occur | produces in the case of (for example, refer patent document 1).
Japanese Patent Application Laid-Open No. 8-294442

上述のように、炊飯器で加熱調理時に発生する蒸気と熱を利用して蒸し料理を調理する手法とそれに使用する調理器具について、従来、提案、発明がなされているが、しかしながら、これらの提案、発明においては、各調理物は単に扁平な蒸し板や網状の入れ物に入れられて炊飯時に発生してくる熱と蒸気を利用して調理されるのみであり、各調理物に対して最適設計の調理器具となっているとは言えず、おいしく、しかも外観的にも美しい蒸し料理を提供するという機能を十分に果たしていなかった。   As described above, proposals and inventions have been made in the past about methods for cooking steamed dishes using steam and heat generated during cooking with a rice cooker and cooking utensils used therefor, however, these proposals have been made. In the invention, each cooked food is simply put in a flat steamed plate or net-like container and cooked using the heat and steam generated during cooking, and is optimally designed for each cooked food. It could not be said that it was a cooking utensil, and it did not fulfill its function of providing steamed dishes that were delicious and beautiful in appearance.

例えば、先述の特許文献1においては、炊飯器の鍋の縁に2本の軸を架け渡し、この軸に網かごを渡す構成が示されており、網かごに卵を入れ、炊飯の際に発生する蒸気でゆで卵を作るようにしているが、この構成においては、単に1個または複数個の卵を網かごの中に入れ、炊飯の際に発生する熱でゆで卵を調理する構成としている。   For example, in the above-mentioned Patent Document 1, a configuration is shown in which two shafts are bridged on the edge of a rice cooker pot, and a net basket is passed to this axis. An egg is put into the net basket and rice is cooked. Boiled eggs are made with the generated steam, but in this configuration, one or more eggs are simply put in a net basket and the boiled eggs are cooked with the heat generated during cooking. Yes.

しかしながら、ゆで卵を調理する際は、卵の半径が大きい側を下側にし卵を立てて設置しないと、調理後のゆで卵の黄味が白身の中央に配置されないものとなってしまうため、上記構成のような網かごにランダムに卵を入れたり、従来蒸し板の棚体扁平部に卵を載せたのみでは卵は初めから横向きに置かれたり、調理中に動いたりして黄味が中央に配置されない可能性が高くなる。   However, when cooking boiled eggs, if the egg radius is on the bottom side and the egg is not placed upright, the boiled egg yellow after cooking will not be placed in the center of the white, If eggs are randomly placed in a mesh basket as in the above configuration, or simply placed on the flat portion of the shelf of a conventional steaming plate, the eggs are placed sideways from the beginning, or move during cooking, resulting in a yellowish taste. There is a high possibility that it is not arranged in the center.

また、ただ単に炊飯時に発生する熱と蒸気を利用するのみでは、その調理物に最適な調理条件となっているとは言えず、必ずしも良好な調理結果をもたらすものではない。ゆで卵の例で言えば、特許文献1のように炊飯器の鍋に設置した網かごに卵を入れ、調理した場合においては、卵に加えられる熱量が多すぎ、固ゆでになってしまうことが懸念される。ましてや、適温に適度な時間保持しないとできない温泉卵を作ることは至難の技である。   Also, simply using heat and steam generated during cooking does not mean that the cooking conditions are optimal for the cooked product, and does not necessarily produce good cooking results. In the case of boiled eggs, as in Patent Document 1, when an egg is put into a net basket installed in a pot of a rice cooker and cooked, the amount of heat applied to the egg is too much and it becomes hard-boiled. Is concerned. Moreover, it is extremely difficult to make hot spring eggs that can only be held at an appropriate temperature for an appropriate time.

本発明は上記従来の課題を解決するもので、調理物の条件に合わせて調理物を良好な状態で保持して蒸し調理できるようにし、良好な蒸し調理ができるようにするとともに、使い勝手を向上することを目的としている。   The present invention solves the above-described conventional problems, and allows cooked food to be cooked while keeping the cooked product in a good condition in accordance with the conditions of the cooked product, enabling good steamed cooking and improving usability. The purpose is to do.

本発明は上記目的を達成するために、炊飯器本体内に鍋を着脱自在に収納し、この鍋内に、鍋内に発生する蒸気と熱を利用して調理する蒸し板を着脱自在に設置するよう構成し、蒸し板は、棚体とこの棚体を保持する脚部を有し、棚体に調理物の保持部として調理物を収納する凹部を1個または複数個設け、凹部を含む棚体に複数の孔を有するものである。   In order to achieve the above object, the present invention detachably stores a pan in the rice cooker body, and detachably installs a steaming plate for cooking using steam and heat generated in the pan. The steaming plate has a shelf body and a leg portion for holding the shelf body, and the shelf body is provided with one or a plurality of concave portions for storing the cooked food as the holding portion of the cooked food, and includes the concave portion. The shelf has a plurality of holes.

これにより、調理物の形状や特性などの調理物の条件に合わせて調理物を良好な状態で保持して蒸し調理することができ、良好な蒸し調理ができるとともに、使い勝手を向上することができる。   Thereby, according to the conditions of cooking things, such as a shape and characteristic of a cooking thing, a cooking thing can be hold | maintained in a favorable state and can be steamed, can be steamed well, and can improve usability. .

本発明の炊飯器は、調理物の条件に合わせて調理物を良好な状態で保持して蒸し調理することができ、良好な蒸し調理ができるとともに、使い勝手を向上することができる。   The rice cooker of the present invention can be cooked by holding the cooked product in a good state in accordance with the conditions of the cooked product, can be cooked well, and can be improved in usability.

第1の発明は、炊飯器本体内に着脱自在に収納した鍋と、前記鍋内に着脱自在に設置し鍋内に発生する蒸気と熱を利用して調理する蒸し板とを備え、前記蒸し板は、棚体とこの棚体を保持する脚部を有し、前記棚体に調理物の保持部として調理物を収納する凹部を1個または複数個設け、前記凹部を含む棚体に複数の孔を有するものであり、蒸し板の棚体の凹部に収納した調理物は鍋内で発せられる熱と蒸気を利用して蒸し調理されるが、調理物が凹部に収納されることにより安定し調理中にも調理物が固定されて動かないため、良好な蒸し調理ができるとともに、使い勝手を向上することができる。   1st invention is equipped with the pan detachably accommodated in the rice cooker main body, and the steaming board which installs in the said pan detachably and cooks using the heat | fever and heat which generate | occur | produce in a pan, The said steaming The plate has a shelf and legs for holding the shelf, and the shelf is provided with one or a plurality of recesses for storing the cooked food as the holding parts for the cooked items. The cooked food stored in the recess of the steamer plate shelf is steamed using the heat and steam generated in the pan, but stable when the food is stored in the recess. In addition, since the food is fixed and does not move during cooking, it is possible to cook well and improve usability.

第2の発明は、上記第1の発明において、凹部を設けた棚体の上部に、前記凹部を含む棚体上部の一部または略全体を覆うよう蓋体を配置し、この蓋体に複数の孔を設けたものであり、凹部に収納された調理物を蓋体によってより安定させることができ、調理中にも調理物が固定されているため、良好な蒸し調理ができる上、蓋体の上にも調理物を載せることでより多くの調理物を一度に調理することができる。   According to a second aspect of the present invention, in the first aspect, a lid is disposed on an upper portion of the shelf provided with the recess so as to cover a part of or substantially the entire upper portion of the shelf including the recess, and a plurality of lids are provided on the lid. The cooked food stored in the recess can be more stabilized by the lid, and the cooked food is fixed during cooking, so that it can be cooked well and the lid More food can be cooked at once by placing food on the top.

第3の発明は、上記第1または第2の発明において、蒸し板は、合成樹脂で形成し、凸形状なる把手を少なくとも1ヶ所に備えたものであり、把手を持つことで蒸し板を持つことができて蒸し板を持ちやすくなり、使い勝手を向上することができる。   A third invention is the above first or second invention, wherein the steaming plate is made of synthetic resin and has at least one convex handle, and has a steaming plate by holding the handle. It becomes easy to have a steaming board and can improve usability.

第4の発明は、上記第1〜3のいずれか1つの発明において、凹部は鶏卵の卵殻の形状である略半球形状としたものであり、鶏卵を凹部に収納して蒸し調理するとき、調理中の鶏卵は縦方向に配置され、調理結果として黄味が中央に配置されたゆで卵を調理することができる。   The fourth invention is the invention according to any one of the first to third inventions, wherein the concave portion has a substantially hemispherical shape that is the shape of an eggshell of a chicken egg. The chicken eggs inside are arranged in the vertical direction, and as a result of cooking, boiled eggs can be cooked with the yellowness arranged in the center.

第5の発明は、上記第1〜4のいずれか1つの発明において、凹部は、炊飯器の容量、電力、加熱方式に合わせて適正数設置したものであり、炊飯器の条件に合わせた制御により良好な調理結果を得ることができる。   The fifth invention is the control according to any one of the first to fourth inventions, wherein the recesses are installed in an appropriate number according to the capacity, power, and heating method of the rice cooker, and matched to the conditions of the rice cooker. Better cooking results can be obtained.

以下、本発明の実施の形態について、図面を参照しながら説明する。なお、この実施の形態によって本発明が限定されるものではない。   Hereinafter, embodiments of the present invention will be described with reference to the drawings. Note that the present invention is not limited to the embodiments.

(実施の形態1)
図1は本発明の実施の形態1における炊飯器の断面図であり、図2は同炊飯器の蒸し板の拡大斜視図である。
(Embodiment 1)
FIG. 1 is a cross-sectional view of a rice cooker according to Embodiment 1 of the present invention, and FIG. 2 is an enlarged perspective view of a steaming plate of the rice cooker.

図1に示すように、炊飯器本体1は、鍋2を着脱自在に収納し、この鍋2は電磁誘導加熱コイル3により電磁誘導加熱されて鍋2内にいれた調理物を加熱する。フェライト4は、電磁誘導加熱コイル3の外方に設け、防磁作用を有する。蓋5は炊飯器本体1の上面開口部を開閉自在に覆い、この蓋5に内蓋6を着脱自在に設置するとともに、蒸気キャップ7を設けている。   As shown in FIG. 1, the rice cooker body 1 accommodates a pan 2 in a detachable manner, and the pan 2 is heated by electromagnetic induction by an electromagnetic induction heating coil 3 to heat the food contained in the pan 2. The ferrite 4 is provided outside the electromagnetic induction heating coil 3 and has a magnetic shielding action. The lid 5 covers the upper surface opening of the rice cooker body 1 so that it can be opened and closed. An inner lid 6 is detachably installed on the lid 5 and a steam cap 7 is provided.

鍋底温度検知センサー8は、鍋2の底部に圧接するように設けて鍋2の底部の温度を検知し、その出力を加熱制御基板9に入力する。加熱制御基板9はマイクロコンピュータを有し、鍋底温度検知センサー8の出力と、使用者が操作する操作部10からの設定入力に基づいて、電磁誘導加熱コイル3をプログラム制御して、炊飯および保温工程を実行するよう構成している。また、加熱制御基板9は鍋2内に蒸し板30を着脱自在に設置した状態で、鍋2内に発生する蒸気と熱を利用して調理する蒸し調理工程を実行するよう構成している。なお、11は基板冷却ファンである。   The pan bottom temperature detection sensor 8 is provided so as to be in pressure contact with the bottom of the pan 2, detects the temperature of the bottom of the pan 2, and inputs the output to the heating control board 9. The heating control board 9 has a microcomputer and controls the electromagnetic induction heating coil 3 based on the output of the pan bottom temperature detection sensor 8 and the setting input from the operation unit 10 operated by the user to cook rice and keep warm. It is comprised so that a process may be performed. Moreover, the heating control board 9 is configured to execute a steaming cooking process in which cooking is performed using steam and heat generated in the pan 2 in a state where the steaming plate 30 is detachably installed in the pan 2. Reference numeral 11 denotes a substrate cooling fan.

蒸し板30は、ポリプロピレンよりなる合成樹脂で構成し、図2に示すように、円盤状に構成した棚体31を有し、この棚体31には、棚体31の表面からの深さ18mm、半径18mmの半球形状の凹部32を同心円上に6ヶ所設けている。また、棚体31と凹部32には複数の孔33を形成している。   The steaming plate 30 is made of a synthetic resin made of polypropylene, and has a shelf 31 configured in a disk shape as shown in FIG. 2. The shelf 31 has a depth of 18 mm from the surface of the shelf 31. Six hemispherical recesses 32 having a radius of 18 mm are provided on concentric circles. A plurality of holes 33 are formed in the shelf 31 and the recess 32.

また、棚体31の裏面にはそれを支えるために4本の脚部34を一体に成形しており、これら脚34の先端部をシリコーンゴム等の耐熱性材料35で覆っている。   In addition, four legs 34 are integrally formed on the back surface of the shelf 31 to support it, and the tips of these legs 34 are covered with a heat-resistant material 35 such as silicone rubber.

上記構成において、動作、作用を説明する。鍋2内に蒸し板30を設置しないで、所定量の米と水を入れ、操作部10により炊飯および保温工程を設定して動作を開始すると、加熱制御基板9は電磁誘導加熱コイル3をプログラム制御して、炊飯および保温工程を実行し、ご飯を炊飯して保温することができる。   The operation and action of the above configuration will be described. When a predetermined amount of rice and water is put in the pot 2 without setting the steaming plate 30, and the operation is started by setting the rice cooking and heat insulation process by the operation unit 10, the heating control board 9 programs the electromagnetic induction heating coil 3. It can control and can perform rice cooking and a heat retention process, can cook rice, and can heat-retain.

つぎに、蒸し調理工程を実行するときは、棚体31の凹部32の下端が浸からない程度に鍋2内に水を入れ、蒸し板30を鍋2内に設置し、棚体31の凹部32に鶏卵などの調理物36を入れ、操作部10により蒸し調理工程を設定して動作を開始すると、加熱制御基板9は電磁誘導加熱コイル3を制御して鍋2を加熱し、鍋2内で発せられる熱と蒸気により蒸し調理を実行することができる。   Next, when performing a steaming cooking process, water is put in the pan 2 so that the lower end of the recess 32 of the shelf 31 is not immersed, and the steaming plate 30 is installed in the pan 2, and the recess of the shelf 31 is placed. When a cooked product 36 such as a chicken egg is placed in 32, a steaming cooking process is set by the operation unit 10 and the operation is started, the heating control board 9 controls the electromagnetic induction heating coil 3 to heat the pot 2, and the inside of the pot 2 Steaming cooking can be carried out with heat and steam emitted in

以上のように、本実施の形態においては、鍋2内に、鍋2内に発生する蒸気と熱を利用して調理する蒸し板30を着脱自在に設置し、蒸し板30は、棚体31とこの棚体31を保持する脚部34を有し、棚体31に調理物の保持部として調理物36を収納する凹部32を1個または複数個設け、凹部32を含む棚体31に複数の孔33を有するので、調理物36の形状や特性などの調理物36の条件に合わせて調理物36を良好な状態で保持して蒸し調理することができ、良好な蒸し調理ができるとともに、使い勝手を向上することができる。   As mentioned above, in this Embodiment, the steaming board 30 cooking using the steam and heat which generate | occur | produce in the pan 2 is detachably installed in the pan 2, and the steaming board 30 is the shelf 31. And a leg 34 for holding the shelf 31, and the shelf 31 is provided with one or a plurality of recesses 32 for storing the cooked food 36 as a holding part for the cooked food. Therefore, the cooked product 36 can be cooked while being cooked in good condition according to the conditions of the cooked product 36 such as the shape and characteristics of the cooked product 36, and can be cooked well. Usability can be improved.

また、凹部32は鶏卵の卵殻の形状である略半球形状としたので、鶏卵を凹部32に収納して蒸し調理するとき、調理中の鶏卵は縦方向に配置され、調理結果として黄味が中央に配置されたゆで卵を調理することができる。   Moreover, since the recessed part 32 was made into the substantially hemispherical shape which is the shape of the eggshell of a chicken egg, when a chicken egg is stored in the recessed part 32 and steamed and cooked, the egg during cooking is arrange | positioned longitudinally and a yellowish is a center as a cooking result. Boiled eggs placed in can be cooked.

(実施の形態2)
図3は本発明の実施の形態2における炊飯器の蒸し板の斜視図である。
(Embodiment 2)
FIG. 3 is a perspective view of the steaming plate of the rice cooker in Embodiment 2 of the present invention.

図3に示すように、蒸し板30aは、上記実施の形態1と同様に、ポリプロピレンよりなる合成樹脂で構成し、円盤状に構成した棚体31を有し、この棚体31には、棚体31の表面からの深さ18mm、半径18mmの半球形状の凹部32を同心円上に6ヶ所設けている。棚体31の上部に、凹部32を含む棚体31上部の一部または略全体を覆うよう蓋体40を配置している。また、棚体31、凹部32および蓋体40には複数の孔33を形成している。   As shown in FIG. 3, the steaming plate 30 a is formed of a synthetic resin made of polypropylene and has a disk-shaped shelf 31 as in the first embodiment. Six hemispherical concave portions 32 having a depth of 18 mm and a radius of 18 mm from the surface of the body 31 are provided on concentric circles. A lid 40 is arranged on the upper part of the shelf 31 so as to cover a part or substantially the entire upper part of the shelf 31 including the recess 32. A plurality of holes 33 are formed in the shelf body 31, the recessed portion 32, and the lid body 40.

上記構成において、動作、作用を説明する。なお、ご飯を炊飯して保温するときの動作は上記実施の形態1の動作と同じであるので説明を省略する。   The operation and action of the above configuration will be described. In addition, since the operation | movement when cooking rice and heating it is the same as the operation | movement of the said Embodiment 1, description is abbreviate | omitted.

つぎに、蒸し調理工程を実行するときは、棚体31の凹部32の下端が浸からない程度に鍋に水を入れ、蒸し板30aを鍋に設置し、棚体31の凹部32に卵などの調理物を入れて、操作部により蒸し調理工程を設定して動作を開始すると、加熱制御基板は電磁誘導加熱コイルを制御して鍋を加熱し、鍋内で発せられる熱と蒸気により蒸し調理を実行することができる。   Next, when performing a steaming cooking process, water is put into a pan so that the lower end of the recessed part 32 of the shelf 31 may not be immersed, the steaming board 30a is installed in a pan, eggs etc. in the recessed part 32 of the shelf 31 When the steaming cooking process is set by the operation unit and the operation is started, the heating control board controls the electromagnetic induction heating coil to heat the pan, and steam cooking with the heat and steam generated in the pan Can be executed.

このとき、蒸し板30aは蓋体40を有しているために、図3に示すように、凹部32に蓋ができる構成なので、調理物がこぼれないよう安定化することができるとともに、蓋体40の上部にも調理物を乗せることが可能であり、多くの調理物を同時に蒸し調理できる。   At this time, since the steaming plate 30a has the lid 40, as shown in FIG. 3, the lid 32 can be covered with the lid 32. Therefore, the steamed plate 30a can be stabilized so that the food is not spilled. It is possible to place food on the top of 40, and many foods can be cooked at the same time.

以上のように、本実施の形態においては、凹部32を設けた棚体31の上部に、凹部32を含む棚体31上部の一部または略全体を覆うよう蓋体40を配置し、この蓋体40に複数の孔33を設けたので、凹部32に収納された調理物を蓋体40によってより安定させることができ、調理中にも調理物が固定されているため、良好な蒸し調理ができる上、蓋体40の上にも調理物を載せることでより多くの調理物を一度に調理することができる。   As described above, in the present embodiment, the lid body 40 is arranged on the upper portion of the shelf body 31 provided with the recessed portion 32 so as to cover a part or substantially the entire upper portion of the shelf body 31 including the recessed portion 32. Since a plurality of holes 33 are provided in the body 40, the food stored in the recess 32 can be more stabilized by the lid 40, and the food is fixed during cooking, so that good steaming cooking is possible. In addition, more food can be cooked at once by placing the food on the lid 40.

(実施の形態3)
図4は本発明の実施の形態3における炊飯器の蒸し板の斜視図である。
(Embodiment 3)
FIG. 4 is a perspective view of a steaming plate of the rice cooker in Embodiment 3 of the present invention.

図4に示すように、蒸し板30bは、上記実施の形態1と同様に、ポリプロピレンよりなる合成樹脂で構成し、円盤状に構成した棚体31を有し、この棚体31には、棚体31の表面からの深さ18mm、半径18mmの半球形状の凹部32を同心円上に6ヶ所設けている。また、棚体31と凹部32には複数の孔33を形成している。また、棚体31の裏面にはそれを支えるために4本の脚部34を一体に成形しており、これら脚34の先端部をシリコーンゴム等の耐熱性材料35で覆っている。   As shown in FIG. 4, the steaming plate 30 b is formed of a synthetic resin made of polypropylene and has a disk-shaped shelf 31 as in the first embodiment. Six hemispherical concave portions 32 having a depth of 18 mm and a radius of 18 mm from the surface of the body 31 are provided on concentric circles. A plurality of holes 33 are formed in the shelf 31 and the recess 32. In addition, four legs 34 are integrally formed on the back surface of the shelf 31 to support it, and the tips of these legs 34 are covered with a heat-resistant material 35 such as silicone rubber.

棚体31の中央部に軸37を延設し、その軸37の先端部を膨らませて凸形状なる把手38を構成している。   A shaft 37 is extended at the center of the shelf 31, and the tip of the shaft 37 is expanded to form a convex handle 38.

上記構成において、動作、作用を説明する。なお、ご飯を炊飯して保温するときの動作および蒸し調理工程を実行するときの動作は上記実施の形態1または2の動作と同じであるので説明を省略する。   The operation and action of the above configuration will be described. In addition, since the operation | movement when cooking rice and heat-retaining and the operation | movement when performing a steaming cooking process are the same as the operation | movement of the said Embodiment 1 or 2, description is abbreviate | omitted.

蒸し調理工程を実行するとき、蒸し板30bを鍋に設置する際、把手38があるため、蒸し板30bには調理物を入れた状態でも持ち運びしやすく、使い勝手を向上することができる。   When the steaming cooking process is executed, when the steaming plate 30b is installed in the pan, the handle 38 is provided. Therefore, the steaming plate 30b can be easily carried even in a state where the cooked product is put therein, and the usability can be improved.

以上のように、本実施の形態においては、蒸し板30bは、合成樹脂で形成し、凸形状なる把手38を設けたので、把手38を持つことで蒸し板30bを持つことができて蒸し板30bを持ちやすくなり、使い勝手を向上することができる。   As described above, in the present embodiment, the steaming plate 30b is made of synthetic resin and provided with the convex handle 38, so that the steaming plate 30b can be held by holding the handle 38, and the steaming plate It becomes easy to have 30b, and usability can be improved.

なお、本実施の形態では、把手38は棚体31の中央部より伸びる軸37の先端部に配置しているが、例えば、棚体31の端部の対角上2ヶ所より軸を伸ばし、軸先端部に把手を設ける構成でもよい。   In the present embodiment, the handle 38 is disposed at the tip of the shaft 37 extending from the central portion of the shelf 31. For example, the handle is extended from two diagonally upper ends of the shelf 31. A configuration in which a handle is provided at the tip of the shaft may be used.

(実施の形態4)
上記実施の形態1〜3における凹部32は、(表1)に示すように、炊飯器の容量、電力、加熱方式に合わせて適正数設置している。他の構成は上記実施の形態1〜3と同じである。
(Embodiment 4)
As shown in (Table 1), an appropriate number of the recesses 32 in the first to third embodiments are installed in accordance with the capacity, power, and heating method of the rice cooker. Other configurations are the same as those in the first to third embodiments.

上記構成において、動作、作用を説明する。ゆで卵および温泉卵の調理をするにあたり、炊飯器の容量、電力、加熱方式によって、蒸し板の棚体に設けられる卵固定用凹部の数の適正化を図り、ゆで卵、温泉卵ともに良好な調理結果を得られるような条件を検討し、(表1)に示す結果を得た。   The operation and action of the above configuration will be described. When cooking boiled eggs and hot spring eggs, the number of recessed parts for fixing eggs is optimized by the capacity, power, and heating method of the rice cooker, and both boiled eggs and hot spring eggs are good. The conditions for obtaining the cooking results were examined, and the results shown in (Table 1) were obtained.

ここで、(表1)は蒸し板の棚体に設けられる凹部の適正数を示したものであり、蒸し板を炊飯器の鍋内に設置し、約300ml、20℃の水を鍋に入れ、素早く良好な調理結果を得るという観点から、ゆで卵の場合には初期表面温度4℃の卵が15分以内に調理完了し、一方、温泉卵の場合には初期表面温度4℃の卵が30分以内に調理完了することを前提とした。   Here, (Table 1) shows the appropriate number of recesses provided in the shelf of the steaming plate, the steaming plate is installed in the pan of the rice cooker, and about 300 ml of water at 20 ° C. is placed in the pan. From the viewpoint of quickly obtaining a good cooking result, in the case of a boiled egg, the egg having an initial surface temperature of 4 ° C is cooked within 15 minutes, whereas in the case of a hot spring egg, the egg having an initial surface temperature of 4 ° C is It was assumed that cooking was completed within 30 minutes.

ゆで卵の場合には、通電開始からフルパワー通電で沸騰状態まで温度を上げ、沸騰状態を維持するが、温泉卵の場合には黄味を60℃から70℃の間に保持することにより良好な調理結果が得られるため、水温を70℃まで昇温してからその温度を維持するプログラムとした。   In the case of boiled eggs, the temperature is raised from the start of energization to the boiling state by full power energization and the boiling state is maintained, but in the case of hot spring eggs, it is better by keeping the yellowness between 60 ° C and 70 ° C Therefore, the temperature of the water was raised to 70 ° C., and the temperature was maintained.

電力の高いIHジャー炊飯器においては蒸し調理可能な卵の数は電力が低いシーズヒータ式のジャー炊飯器に比べて多く、また、電力、容量の大きくなれば、パワー的にも空間的にも余裕が出るためより多くの卵を調理することができる。   In IH jar rice cookers with high power, the number of eggs that can be steamed is larger than that of low-powered sheathed heater type jar rice cookers, and if power and capacity increase, both in terms of power and space You can cook more eggs because you can afford.

以上のように、本実施の形態においては、凹部32は、炊飯器の容量、電力、加熱方式に合わせて適正数設置したので、炊飯器の条件に合わせた制御により良好な調理結果を得ることができる。   As mentioned above, in this Embodiment, since the recessed part 32 installed the appropriate number according to the capacity | capacitance of a rice cooker, electric power, and a heating system, it obtains a favorable cooking result by control according to the conditions of a rice cooker. Can do.

以上のように、本発明にかかる炊飯器は、調理物の条件に合わせて調理物を良好な状態で保持して蒸し調理することができ、良好な蒸し調理ができるとともに、使い勝手を向上することができるので、鍋内に発生する蒸気と熱を利用して調理する蒸し板を備えた炊飯器として有用である。   As described above, the rice cooker according to the present invention can be cooked while keeping the food in a good state in accordance with the conditions of the food, and can be cooked well and improve usability. Therefore, it is useful as a rice cooker equipped with a steam plate that cooks using steam and heat generated in the pan.

本発明の実施の形態1の炊飯器の断面図Sectional drawing of the rice cooker of Embodiment 1 of this invention. 同炊飯器の蒸し板の拡大斜視図Enlarged perspective view of steaming plate of the rice cooker 本発明の実施の形態2の炊飯器の蒸し板の斜視図The perspective view of the steaming plate of the rice cooker of Embodiment 2 of this invention 本発明の実施の形態3の炊飯器の蒸し板の斜視図The perspective view of the steaming plate of the rice cooker of Embodiment 3 of this invention

符号の説明Explanation of symbols

1 炊飯器本体
2 鍋
30 蒸し板
31 棚体
32 凹部
33 孔
34 脚部
36 調理物
DESCRIPTION OF SYMBOLS 1 Rice cooker main body 2 Pan 30 Steaming board 31 Shelf body 32 Recessed part 33 Hole 34 Leg part 36 Cooking

Claims (5)

炊飯器本体内に着脱自在に収納した鍋と、前記鍋内に着脱自在に設置し鍋内に発生する蒸気と熱を利用して調理する蒸し板とを備え、前記蒸し板は、棚体とこの棚体を保持する脚部を有し、前記棚体に調理物の保持部として調理物を収納する凹部を1個または複数個設け、前記凹部を含む棚体に複数の孔を有する炊飯器。 A pan that is detachably stored in the rice cooker body, and a steaming plate that is detachably installed in the pan and cooks using steam and heat generated in the pan, the steaming plate comprising a shelf and A rice cooker having legs for holding the shelf, provided with one or a plurality of recesses for storing the cooked food as the holding parts for the shelf, and having a plurality of holes in the shelf including the recesses. . 凹部を設けた棚体の上部に、前記凹部を含む棚体上部の一部または略全体を覆うよう蓋体を配置し、この蓋体に複数の孔を設けた請求項1記載の炊飯器。 The rice cooker according to claim 1, wherein a lid is arranged on an upper part of the shelf including the recesses so as to cover a part or substantially the entire upper part of the shelf including the recesses, and a plurality of holes are provided in the lid. 蒸し板は、合成樹脂で形成し、凸形状なる把手を少なくとも1ヶ所に備えた請求項1または2記載の炊飯器。 The rice cooker according to claim 1 or 2, wherein the steaming plate is made of a synthetic resin and has at least one convex handle. 凹部は鶏卵の卵殻の形状である略半球形状とした請求項1〜3のいずれか1項に記載の炊飯器。 The rice cooker according to any one of claims 1 to 3, wherein the concave portion has a substantially hemispherical shape which is a shape of an eggshell of a chicken egg. 凹部は、炊飯器の容量、電力、加熱方式に合わせて適正数設置した請求項1〜4のいずれか1項に記載の炊飯器。 The rice cooker according to any one of claims 1 to 4, wherein an appropriate number of recesses are installed in accordance with the capacity, power, and heating method of the rice cooker.
JP2004318968A 2004-11-02 2004-11-02 Rice cooker Pending JP2006129911A (en)

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Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2009131366A (en) * 2007-11-29 2009-06-18 Minoru Industrial Co Ltd Cooking appliance
JP4891431B1 (en) * 2010-10-18 2012-03-07 裕子 酒井 Cooking container
JP2014161230A (en) * 2013-02-21 2014-09-08 Kaoru Umeno Cooking tool for boiled egg and cooking method for boiled egg
CN104433791A (en) * 2014-12-09 2015-03-25 苏州弗乐卡电器科技发展有限公司 Multi-functional egg steamer

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2009131366A (en) * 2007-11-29 2009-06-18 Minoru Industrial Co Ltd Cooking appliance
JP4891431B1 (en) * 2010-10-18 2012-03-07 裕子 酒井 Cooking container
JP2014161230A (en) * 2013-02-21 2014-09-08 Kaoru Umeno Cooking tool for boiled egg and cooking method for boiled egg
CN104433791A (en) * 2014-12-09 2015-03-25 苏州弗乐卡电器科技发展有限公司 Multi-functional egg steamer

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