JP2008023255A - Container for steam cooking and steam cooker - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a container for steam cooking and a steam cooker, which are capable of surely steaming steam cooking food materials to have excellent texture without excessively containing moisture. <P>SOLUTION: The container for steam cooking is used by being stored inside a pot body 2 housing water 1 in the state of floating from the bottom part of the pot body 2. Many introduction holes 4 for introducing steam generated inside the pot body 2 are provided to the bottom wall 30 of the container body 3, a belt-like recessed part 5 is provided to the peripheral edge part of the bottom wall 30 inside the container body 3, and droplets stuck to the peripheral wall 31 inside the container body 3 drip down to the recessed part 5. The recessed part 5 is provided with water discharge holes 6 for discharging the droplets caught by the recessed part 5 to the pot body 2, and the bottom surface center part 30A of the bottom wall 30 surrounded by the recessed part 5 at the peripheral edge part is formed as a food material placing part 30A for placing the steam cooking food material S. <P>COPYRIGHT: (C)2008,JPO&INPIT

Description

  The present invention relates to a steam cooking container and a steam cooker used for steam cooking foods.

  Conventionally, a pan body 2 for containing water 1 as shown in FIGS. 1 and 2 and an introduction for introducing steam generated in the pan body 2 that is supported on the top of the pan body 2. A steaming cooker comprising a container body 3 for storing steamed cooking ingredients S in which holes 4 are formed in the bottom wall 30 and a lid body 7 for closing the upper opening of the container body 3 is implemented.

  Moreover, the method of using this steaming cooker is to store water 1 in the pot body 2, set a container body 3 containing steamed cooking ingredients S in the upper opening of the pot body 2, and When the lid body 7 is set in the upper opening and the lower pan body 2 is heated, the water 1 in the pan body 2 is vaporized and this steam is introduced into the upper container body 3 from the introduction hole 4. Steamed cooking ingredients S stored in the container body 3 are steamed and cooked by the introduced steam.

  By the way, in such a steaming cooker having a structure in which the pot body 2 and the container body 3 are arranged in two upper and lower stages, during cooking (during heating), steam generated directly in the pot body 2 is heated, By continuously introducing it into the container body 3 supported on the upper part of the pot body 2, the inside of the container body 3 is saturated with steam to generate excess moisture, and this moisture adheres to the peripheral wall 31.

  Then, the water droplets adhering to the peripheral wall 31 slide along the peripheral wall 31 to the bottom wall 30 in the container body 3 and drop (circulate) from the introduction hole 4 to the pan body 2 when it is successfully performed. 4 may be attached to the steamed cooking ingredients S placed and stored on the bottom wall 30 in the container body 3 without dropping, and in some cases, the ingredients S should contain excessive moisture after cooking is completed. In some cases, the texture was messy.

  The present invention pays attention to the problems of such a conventional steaming cooker and intends to solve the problems, and the steamed cooking ingredients do not contain excessive moisture, and surely have a good texture. The present invention provides an innovative steam cooking container and steam cooker that can be steamed.

  The gist of the present invention will be described with reference to the accompanying drawings.

  A steam cooking container which is stored and used in a pot body 2 which contains water 1 in a state of floating from the bottom of the pot body 2, and is generated in the pot body 2 on the bottom wall 30 of the container body 3. A plurality of introduction holes 4 for introducing the steam to be formed, a belt-like recess 5 is provided at the peripheral edge of the bottom wall 30 in the container body 3, and water droplets adhering to the peripheral wall 31 in the container body 3 are dropped into the recess 5. The drain hole 6 for draining water droplets captured in the recess 5 to the pan body 2 is provided in the recess 5, and the bottom center part of the bottom wall 30 surrounded by the recess 5 at the peripheral edge is provided. 30A is a steaming cooking container characterized in that the steaming cooking food S is a food placement part 30A.

  In addition, the concave portion 5 is provided on the entire circumference of the peripheral portion of the bottom wall 30 of the container body 3, and the plurality of drain holes 6 are provided in the concave portion 5 at intervals in the circumferential direction of the concave portion 5. The steam cooking container according to claim 1.

  Further, the concave portion 5 having a lower height than the center portion 30A of the bottom surface of the bottom wall 30 is provided in the peripheral portion of the bottom wall 30 in the container body 3, and the concave portion 5 surrounded by the concave portion 5 does not exist. The container for steaming cooking according to any one of claims 1 and 2, characterized in that a central portion 30A of the bottom surface of the bottom wall 30 is used as the food placement portion 30A.

  The concave portion 5 is configured to be recessed by bending the peripheral edge portion of the bottom surface of the bottom wall 30 of the container body 3 downwardly into a concave groove shape. The steam cooking container according to any one of the above items.

  Moreover, the pot body 2 which accommodates the water 1, the container for steaming cooking of any one of the said Claims 1-4, and the cover body which obstruct | occludes the upper opening part of the container body 3 of this container for steaming cooking. The steam cooker is characterized by comprising 7 and 7.

  Since the present invention is configured as described above, water droplets adhering to the peripheral wall of the container body during cooking are trapped by a belt-shaped recess provided on the peripheral edge of the bottom wall by dropping from the peripheral wall. Since the captured water droplets are drained from the drain hole into the lower pan body, the water droplets dripped from the peripheral wall adhere to the steamed cooking food placed on the food placing part surrounded by the recess. Can be surely prevented, so that the ingredients do not contain more moisture than necessary, and steamed products with a good texture can be surely cooked. A steaming container and steaming cooker.

  Further, in the invention according to claim 2, water droplets adhering to the peripheral wall of the container body can be reliably captured by the concave portion provided in the entire circumference of the peripheral portion of the bottom wall, and a plurality of the concave portions provided at intervals are provided. Since the drainage from the drainage hole to the pan body is performed very well, the container for steaming cooking has an excellent configuration in which the above-described functions and effects are more satisfactorily exhibited.

  In the invention according to claim 3, water droplets from the peripheral wall are well captured in the recess having a height lower than that of the food placing portion, and the captured water flows out from the low recess to the food placing portion. Therefore, the steam cooking container has an excellent structure in which the above-described functions and effects are more satisfactorily exhibited.

  Further, in the invention according to claim 4, the container for steaming cooking having a structure more excellent in practicality can be realized by simply designing the concave portion that reliably exhibits the above-described functions and effects.

  Embodiments of the present invention that are considered suitable (how to carry out the invention) will be briefly described with reference to the drawings, illustrating the operation of the present invention.

  Water 1 is stored in the pot body 2, the container body 3 is stored in the pot body 2 and is supported in a floating state from the bottom wall 20 of the pot body 2, and the recess 5 of the bottom wall 30 in the container body 3 is supported. The steamed cooking ingredient S is placed and stored in the bottom center part 30A (food ingredient placing part 30A) surrounded by the container, the upper opening of the container body 3 is closed with the lid 7, and the pan body 2 is stove, etc. Heat with.

  Then, the water 1 heated in the pot body 2 is vaporized, and this steam is introduced into the container body 3 through the numerous introduction holes 4 in the bottom wall 30 of the container body 3. Steamed cooking ingredients S are steamed and cooked by the introduced steam.

  At this time, when the inside of the container body 3 is saturated with steam, water droplets adhere to the inner wall surface of the peripheral wall 31 of the container body 3. 30 direction), it flows into the band-shaped recess 5 provided at the peripheral edge of the bottom wall 30 below the peripheral wall 31 and is captured. Further, not only water droplets adhering to the peripheral wall 31 but also water droplets liquefied near the peripheral wall 31 and water droplets adhering to the inner surface of the lid body 7 and dropping downward from the peripheral edge portion of the lid body 7 It falls into the recessed part 5 provided in the part and is captured.

  Then, the water droplets captured by the recess 5 are drained from the drain hole 6 and fall into the pot body 2 below.

  Therefore, when the steamed cooking ingredient S is placed on the ingredient placing part 30A surrounded by the recess 5, water droplets generated around the peripheral wall 31 and the peripheral wall 31 of the container body 3 adhere to the steamed cooking ingredient S. Can be prevented.

  Therefore, the steamed cooking ingredient S does not contain more moisture than necessary, and the steamed cooked product with a good texture is completed by steaming, and it adheres to the peripheral wall 31 in the container body 3. Since water droplets circulate well into the pot body 2, there is also an advantage that good steaming cooking is performed.

  Specific embodiments of the present invention will be described with reference to the drawings.

  1 and 2, the present embodiment is detachably supported at the upper opening of the pot body 2 containing the water 1 and is generated in the pot body 2. Steamed cooking comprising a container body 3 for storing a steamed cooking ingredient S having an introduction hole 4 for introducing steam to be formed in the bottom wall 30 and a lid body 7 that detachably closes the upper opening of the container body 3 Shows the vessel.

  As shown in FIG. 2, the pan body 2 of the present embodiment has a bottomed cylindrical shape with an opening at the top, and the outer shape and the opening diameter are both gradually reduced from the top to the bottom. Forming.

  Further, a support step portion 21A for placing and supporting the lower portion of the container body 3 is provided at a position near the upper end portion of the peripheral wall 21 of the pot body 2.

  Specifically, the entire upper end of the peripheral wall of the pot body 2 is bent substantially horizontally outward, and the upper surface of the horizontal bent portion of the entire periphery is used as the support step 21A. Also, the leading edge of the horizontal bent portion constituting the support step portion 21A is bent upward to form a rising wall portion 21B, and the handle 8 is projected from the position opposite to the outer wall surface of the rising wall portion 21B. .

  As shown in FIG. 2, the container body 3 of the present embodiment is formed in a cylindrical shape with a bottom having an opening at the top, and the bottom wall 30 has a large number of introduction holes 4 (round small-diameter holes) scattered therein. The handle 9 is formed so as to penetrate the state (see FIG. 3), and a handle 9 is projected from the peripheral wall 31 at a position opposite to the upper portion of the outer wall surface.

  In addition, the outer diameter of the container body 3 is set to be slightly smaller than the opening diameter at the position of the support step 21 </ b> A of the pot body 2, and the lower part of the container body 3 is the upper part of the pot body 2. It is configured so that it can be inserted into the opening, and the hooking portion 10 for hooking and placing on the support step portion 21A of the pan body 2 is directed outward near the lower end of the outer wall surface of the peripheral wall 31. It is protruding.

  Specifically, the convex portion 31A is provided on the entire circumference near the lower end portion of the outer wall surface of the peripheral wall 31 by bending the entire periphery of the inner wall surface near the lower end portion of the peripheral wall 31 outward. The shape of the lower portion of the projecting portion 31A is formed into a substantially horizontal flat surface shape that can be hooked and mounted on the substantially horizontal support step portion 21A, and the lower flat surface portion is formed into the hook portion 10A. It is configured.

  Accordingly, when the lower end portion of the container body 3 is inserted into the pot body 2 and the hooking portion 10 of the container body 3 is placed on the support step 21A of the pot body 2, the container is placed in the upper opening of the pot body 2. The body 3 is supported in a stable manner, and the space 3 for containing water 1 and the space for generating steam are interposed between the bottom wall 30 of the container body 3 and the bottom wall 20 of the pot body 2. In this case, the container body 3 closes the upper opening of the pot body 2 and the latching section 10 supports the peripheral wall 31 of the container body 3 and the pot body 2. Since it is mounted on the support step portion 21A so as to close the gap with the step portion 21A, it is in a support state in which good steam cooking is performed in which steam does not easily escape from the gap between the peripheral wall 31 and the support step portion 21A. It is said.

  Further, the entire periphery of the upper opening edge of the container body 3 is protruded outwardly in a bowl shape to form a bowl-shaped portion 32, and the leading edge of the bowl-shaped portion 32 is processed to be wound upward to be a winding edge portion. 32A is formed, and a collar portion 71 of the lid body 7 to be described later can be placed on the collar-shaped portion 32 to close the upper opening of the container body 3 with the lid body 7. The lateral displacement of the lid body 7 is prevented by contacting the flange portion 71 of the lid body 7 with the portion 32A.

  Further, in this embodiment, a band-shaped recess 5 is provided on the peripheral edge of the bottom wall 30 in the container body 3, and water droplets that are condensed and adhered to the peripheral wall 31 in the container body 3 during cooking (heating). A drain hole 6 is provided in the recess 5 for dropping and draining water droplets dropped and captured in the recess 5 to the lower pan body 2 supporting the container body 3. Provided.

  Specifically, as shown in FIGS. 2 to 5, the recess 5 is provided in a ring band shape around the entire periphery of the bottom wall 30 of the container body 3, and is spaced apart in the circumferential direction of the recess 5. A plurality of the drain holes 6 are provided in the concave portion 5 in a parallel state, and the bottom central portion 30A of the bottom wall surrounded by the concave portion 5 existing on the entire periphery of the bottom wall 30 is used for placing the steamed cooking food S. It is set as the foodstuff mounting part 30A.

  In addition, the concave portion 5 is bent in a concave groove shape with the peripheral edge portion of the bottom wall 30 of the container body 3 facing downward (and the peripheral edge portion of the bottom surface of the bottom wall 30 is protruded downward). The configuration is recessed.

  That is, a concave portion 5 having a lower height than the central portion 30A of the bottom surface of the bottom wall 30 is provided by recessing the peripheral edge portion of the bottom surface of the bottom wall 30 in the container body 3, and is surrounded by the concave portion 5. The flat bottom center portion 30A of the bottom wall 30 that is located higher than the concave portion 5 is the food material placing portion 30A, and the food material placing portion 30A does not have the concave portion 5.

  Therefore, since the concave portion 5 and the hooking portion 10 are formed integrally with the container body 3, the container body 3 can be formed easily and at a low cost.

  Further, the concave portion 5 of this embodiment will be described in more detail. The concave portion 5 is configured such that the lateral width (width in the direction orthogonal to the length direction (circumferential direction) of the concave portion 5) is set to about 9 mm and the depth is set to about 4 mm. is doing. The dimension setting of the concave portion 5 is a dimension in which a suitable result is obtained by an experiment conducted by the applicant using a prototype. By such dimension setting, the concave portion 5 (groove) around the entire bottom wall 30 is adopted. In this way, the water droplets adhered and dropped on the peripheral wall 31 of the container body 3, the water droplets liquefied due to the low temperature of the peripheral wall 31 in the vicinity of the peripheral wall 31, the inner surface of the lid body 7 and the peripheral portion of the lid body 7 The water drops dripping downward will surely flow and be captured and drained well from the drain hole 6 (see FIG. 5), and this may cause extra water drops (moisture) to adhere to the steamed cooking ingredients S. Will be blocked.

  As shown in FIGS. 1 and 2, the lid body 7 of the present embodiment has a structure in which a knob 11 is provided at the center of the upper surface and a steam vent hole 12 is provided at a position opposite to the peripheral edge.

  Further, as shown in FIG. 5, the lid body 7 has a shape in which the central portion bulges up most and has a drooping portion 70 in which the entire peripheral edge portion of the lower surface (inner surface of the lid) hangs down. Therefore, when water droplets adhere to the inner surface of the lid body 7 during cooking, the water droplets flow in the circumferential direction of the lid body 7 and drop downward from the drooping portion 70 at the circumferential portion. When the upper opening is closed with the lid body 7, the drooping portion 70 on the entire circumference is positioned above the concave portion 5, and water droplets dripped from the drooping portion 70 are captured in the concave portion 5. It is set as the structure (refer FIG. 5).

  Further, the lid body 7 is provided with a flange portion 71 protruding in the horizontal outer direction at the entire peripheral edge portion by bending the drooping tip edge of the hanging portion 70 in the horizontal outer direction. The lid portion 7 including the flange portion 71 can be placed on the flange portion 32 of the upper opening of the container body 3 and the hanging portion 70 is positioned above the recess portion 5 at this time. The outer diameter dimension and the formation position of the hanging part 70 are set and configured.

  Note that the present invention is not limited to this embodiment, and the specific configuration of each component can be designed as appropriate.

  For example, in this embodiment, a steaming cooker (set) comprising a pot body 2, a container body 3 for storing steamed cooking ingredients S, and a lid body 7 is shown. The container body 3 (steaming cooking container) that can be stored and used in a state may be configured independently, and the housing arrangement structure of the container body 3 with respect to the existing pan in this case can be appropriately changed in design.

It is a perspective view which shows a present Example. It is a disassembled perspective view of a present Example. It is an explanatory top view which shows the container body (container for steaming cooking) of a present Example. It is a partial expansion explanation front sectional view showing a container body (container for steaming cooking) of this example. It is explanatory drawing which showed the motion of the water droplet in the use condition of a present Example.

Explanation of symbols

1 Water 2 Pot body 3 Container body
30 Bottom wall
30A Food place (bottom center)
31 Perimeter wall 4 Introduction hole 5 Recess 6 Drain hole 7 Lid S Steamed cooking ingredients

Claims (5)

  A steam cooking container that is stored and used in a state where it floats from the bottom of the pot body, and has an introduction hole for introducing steam generated in the pot body into the bottom wall of the container body. A large number are provided, and a belt-like concave portion is provided in the peripheral edge of the bottom wall in the container body so that water droplets adhering to the peripheral wall in the container body are dropped into the concave portion. For steaming cooking, characterized in that a drainage hole for draining into the recess is provided in this recess, and the bottom center part of the bottom wall surrounded by the recess in the peripheral edge portion is used as a food mounting part for steaming cooking food mounting container.   2. The steamed cook according to claim 1, wherein the recess is provided on the entire periphery of the peripheral edge of the bottom wall of the container body, and the plurality of drain holes are provided in the recess at intervals in the circumferential direction of the recess. Container.   Provided at the peripheral edge of the bottom wall in the container body is the recess having a height lower than the bottom center of the bottom wall, and the bottom center of the bottom wall surrounded by the recess does not have the food. The container for steaming cooking according to any one of claims 1 and 2, wherein the container is a mounting portion.   4. The structure according to claim 1, wherein the concave portion is configured to be recessed by bending a peripheral edge portion of a bottom surface of the bottom wall of the container body downwardly into a concave groove shape. 5. The container for steaming cooking as described. It consists of the pan body which accommodates water, the container for steaming cooking of any one of the said Claims 1-4, and the cover body which obstruct | occludes the upper opening part of the container body of this steaming cooking container. A steaming cooker featuring.

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