JP2009062081A - Microwave oven cooking vessel - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a microwave oven-cooking vessel not requiring work of taking out a bag from which a cooking liquid is discharged from a foodstuff and the cooking liquid after cooking, and enabling seasoning without unevenness by dropping the cooking liquid on the whole foodstuff. <P>SOLUTION: The microwave oven-cooking vessel has a bottom vessel 20 in which the foodstuff M is accommodated, an upper cover 30 fitted to the bottom vessel 20 and a cap 40 with a flange F fitted to the upper cap 30. Pull out-preventing devices 22S and 37S are mounted on the fitting parts of the bottom vessel 20 and the upper cover 30 respectively, and pull out-preventing devices 33S and 42S are mounted on the fitting parts of the upper cover 30 and the cap 40, respectively. The upper cover 30 contains the upper cover bottom part 31 and the upper surface 35. The cap 40 is resin-molded to contain the cap bottom part 41 and the cap tube part 42. The upper surface 35 of the upper cover 30 contacts the flange F of the cap 40 tightly by elasticity of the flange F. In the microwave oven cooking vessel 10 constructed in this manner, a space accommodating the bag 5 in which the cooking liquid is enclosed is made between the upper cover bottom part 31 and the cap bottom part 41, and a dropping hole H of the cooking liquid is mounted on the upper cover bottom part 31. <P>COPYRIGHT: (C)2009,JPO&INPIT

Description

  The present invention relates to a microwave cooking container, in particular, one having a function of automatically supplying a cooking liquid (for example, water, soup, seasoning liquid, etc.) to food.

  In recent years, full-scale cooking with a microwave oven is possible, and various cooking containers for microwave ovens are widely used because of the convenience of shortening the cooking time. However, it is difficult and time-consuming to add a cooking liquid for seasoning to the ingredients that determine the taste. In addition, there are many requests to shorten the time required for processing after cooking in a microwave oven (for example, mixing ingredients or taking out containers).

Patent Document 1 discloses automatic cooking comprising a flexible container and a sheet-like pressure adjusting mechanism as a container for cooking with a microwave oven having a function of automatically adding a cooking liquid to food during cooking by a microwave oven. Further disclosed is a microwave oven cooking container in which a cooking liquid package having a pressure adjustment mechanism is put together with other foods in a cooking package, and the cooking liquid and food are mixed by heating with a microwave oven.
Patent Document 2 is for a microwave oven in which a food material and a seasoning pack for seasoning the food material placed on the food material are stored in a container composed of a container body and a lid. A food cooking container is disclosed.
JP-A-6-329179 International Publication WO03 / 082704

  However, in the container of patent document 1 and 2, since the cooking liquid package which enclosed the foodstuff and the cooking liquid is accommodated in the cooking container together, after cooking, it is a bag from the foodstuff and the cooking liquid. The work of taking out the bag from the cooked food is a shame of appetite.

  In addition, cooking liquid tends to remain in the bag, and there is a problem in terms of cleaning and disposal of the container. Furthermore, since there is little convection of the cooking liquid in a bag, there exists a tendency for nonuniformity to occur in seasoning of foodstuffs. For example, when it is necessary to divide into a plurality of bags such as water and seasoning liquid, they may not mix well with each other, resulting in an even worse taste finish.

The present invention comprises a bottom container for storing food, a top lid that fits the bottom container, and a flanged cap that fits the top lid, and each of the fitting parts of the bottom container and the top lid is provided with a stopper, A fitting portion between the upper lid and the cap is provided for each, the upper lid includes an upper lid bottom portion and an upper surface, and the cap is plastic-molded to include a cap bottom portion and a cap cylindrical portion, and the upper surface of the upper lid and the cap In the microwave cooking container, the flange of which is designed to be in close contact by the elasticity of the flange,
A space for storing a bag filled with cooking liquid is formed between the bottom of the upper lid and the bottom of the cap,
The said subject was solved by the container for microwave oven cooking characterized by providing the dripping hole of the said cooking liquid in the said upper cover bottom part.

According to the present invention of claim 1, since the bag in which the cooking liquid is sealed is set between the upper lid and the cap, after removing the upper lid from the bottom container after cooking by heating, The bag is also removed along with the top lid. Therefore, the bag from which the cooking liquid has been discharged does not remain with the cooked ingredients and the cooking liquid, so that it is possible to save the trouble of the bag processing and at the same time, the user's appetite is not reduced.
In addition, the cooking liquid in the bag is dripped according to gravity from the dropping hole formed in the upper lid, and the steam rising from the dropping hole that is generated from the food stored in the bottom container and also serves as the steam hole, or the cooking liquid itself Is removed to the extent that no cleaning is required.
In addition, by cooking while adjusting the vapor pressure using the elasticity of the flange, it is possible to apply a sufficient vapor pressure in the container, and even raw ingredients can be cooked deliciously in a short time It is.

  According to the second aspect of the present invention, it is possible to prevent the cooking droplet lower hole from being blocked by the bag and preventing the cooking liquid from dropping or the steam generated from the food from being discharged. In addition, the steam rotates well against the bag and can be efficiently heated.

  According to the third aspect of the present invention, the cooking liquid bag is supported on the entire surface of the upper lid bottom, the passage of the steam and the cooking liquid is ensured, and the number of cooking liquid pilot holes is relatively large on the radially outer side. Since the total area of the steam holes and dripping holes on the outside in the radial direction is increased, the cooking liquid discharged from the bag can be dripped onto the entire bottom container to season the whole food without any spots. it can.

According to the fourth aspect of the present invention, the cooking liquid is dripped onto the entire bottom container without any spots, regardless of whether the cooking liquid discharge port of the bag is located above or below. In addition, mixing of the cooking liquid after being released from the bag is promoted.
When the pressure adjustment mechanism of the bag is on the upper surface, the cooking liquid discharged radially outward is dropped from the dripping hole formed on the inner side of the dripping hole formed on the bottom of the upper lid. There are also portions that are dropped, and there are also portions that are dropped from a central dropping hole through a first slope inclined downward from an annular surface located on the outer periphery of the upper lid bottom portion toward the center.
Further, when the pressure adjusting mechanism is on the lower surface, the cooking liquid is dripped from the central dripping hole or reaches the annular surface through the second inclined surface inclined downward toward the radially outer side. A cooking liquid is dripped at the whole bottom container by being dripped from a direction middle or an outer dripping hole.

Next, embodiments of the present invention will be described with reference to the drawings.
1 to 3 show a microwave cooking container 10 (hereinafter abbreviated as “container 10”) according to a first embodiment which is a basic structure of the present invention. 1 is a front sectional view of the container 10, FIG. 2 is a top view of the container 10, and FIG. 3 is a front sectional view of the container 10 during cooking.
As shown in the figure, the container 10 includes a bottom container 20 for storing the food M, an upper lid 30 fitted to the bottom container 20, and a cap 40 fitted to the upper lid 30.

  The bottom container 20 includes a food storage part, a fitting part 22 with the top lid 30, and a handle. The food storage part has a cylindrical shape as a whole. The fitting portion 22 is located at the upper end of the cylindrical storage portion, and the upper end portion is bent to form a convex portion toward the inside of the container, which is used as a retaining member 22S. The handle extends further from the fitting portion 22 toward the outside of the container.

  The upper lid 30 is formed from an upper lid bottom portion 31, an upper lid inner circumferential portion 32, an upper fitting portion 33 with a cap 40 formed on the upper lid inner circumferential portion, a concave portion 34, an upper surface 35, an upper lid outer circumferential portion 36, and a bottom container 20. And a lower fitting portion 37 and a handle. The upper lid 30 has a donut shape as a whole. The inner peripheral portion 32 of the upper lid extends in a cylindrical shape from the annular upper surface 35 through the concave portion 34 toward the inside of the container, and is directed radially outward to the upper fitting portion 33 located in the middle in the axial direction of the cylindrical shape. An upper retaining member 33S that protrudes on the entire circumference is formed. A plurality of dripping holes H for dripping the cooking liquid are formed in the substantially circular upper lid bottom 31 which is located at the lower end of the upper lid inner peripheral portion 32, that is, corresponding to a cylindrical bottom surface. The dripping hole H also serves as a discharge hole for steam generated from the food.

  The concave portion 34 is an annular portion that is recessed downward by several millimeters from the upper surface 35 toward the inside of the container, and serves as a steam discharge passage during cooking. The lower fitting portion 37, which is a fitting portion of the upper lid 30 with the bottom container 20, folds the peripheral edge of the upper lid outer peripheral portion 36 extended so that the outer peripheral portion of the annular upper surface 35 extends downward of the container. It is formed by returning, and the folded periphery is further folded inside the container to form a convex portion toward the outside of the container, thereby forming a lower retaining member 37S. Similar to the bottom container 20, the handle of the upper lid extends from the lower fitting portion 37 toward the outside of the container, and is in close contact with the handle of the bottom container 20.

The cap 40 includes a cap bottom portion 41, a cap cylindrical portion 42, and a flange F. The cap cylindrical portion 42 extends in a cylindrical shape from the annular flange F in close contact with the upper surface 35 of the upper lid 30 toward the inside of the container, and from the cap arc surface 422 and the planar cap side surface 424 that connects between the cap arc surface 422. Become. The cap bottom portion 41 is at the lower end of the cap cylindrical portion 42 and corresponds to a cylindrical bottom surface, and faces the upper lid bottom portion 31. The cap bottom 41 is formed in a shape that slightly swells toward the top of the container.
On the cap arc surface 422, a retaining 42S corresponding to the retaining 33S formed on the upper fitting portion 33 of the upper lid 30 is formed so as to protrude outward in the radial direction. The upper retaining portion 33S of the upper lid 30 is formed on the entire circumference of the inner peripheral portion 32 of the upper lid, whereas the cap tubular portion 42 is not cylindrical in the cap 40, and the retaining portion 42S is retained only on the cap arc surface 422. And only the arc surface of the cap is fitted to the upper lid 30.
The bottom container 20, the upper lid 30, and the cap 40 are all formed of a thin plastic sheet having elasticity and heat resistance.

  4 to 8 show a bag in which the cooking liquid is enclosed. 4 to 7 show a basic bag 50 having a cooking liquid discharge port with a pressure adjusting mechanism, and FIG. 8 shows another bag 50 '. 4 is a front sectional view of the bag 50, FIG. 5 is a bottom view (also a top view), FIG. 6 is a front sectional view of the bag 50 when the cooking liquid is discharged, and FIG. 7 is a lower surface of the bag 50 when the cooking liquid is discharged. FIG. 8 (also a top view), FIG. 8A is a front sectional view of a bag 50 ′ having a cooking liquid discharge port of another structure, and FIG. 8B is an enlarged sectional view near the cooking liquid discharge port.

  As shown in the figure, the bag 50 of the basic form is rectangular as a whole, and is enclosed in a bag with four adhesive portions 52 bonded to each other with high strength, an opening hole 54, a pressure adjusting mechanism 56 provided on the upper or lower surface, and the bag. The prepared cooking liquid G is provided. The pressure adjustment mechanism 56 is a small piece formed separately from the main body of the bag 50, and is usually adhered to the main body of the bag 50 so as to cover the entire opening hole 54 opened in the main body of the bag 50, thereby preventing the cooking liquid G from flowing out. To do. The pressure adjusting mechanism 56 and the bag 50 main body are bonded by a method in which a part is a high-strength adhesive portion 562 using a high-strength adhesive and the remaining portion is a low-strength adhesive portion 564 using a low-strength adhesive. An adhesive that is harmless to the human body is used.

Next, with reference to FIG. 8, a bag 50 ′ which is another embodiment will be described. The bag 50 'has a cooking liquid discharge port 58 portion corresponding to the opening hole of the basic form, which is formed to be thinner than the other portions, does not have a separate pressure adjusting mechanism, and therefore does not use an adhesive. Has the same structure as the bag 50 of the basic form. In this embodiment, consideration is given to eliminating the user's discomfort and disgust by not using an adhesive.
As another pressure adjustment mechanism that does not use an adhesive, as disclosed in Japanese Patent Application Laid-Open No. 2005-126092, a cut that does not penetrate in the thickness direction of the bag is made, or a cut that penetrates in the thickness direction is made. It is also possible to adopt a configuration in which a laminated film and an uncut film are integrated.
In addition, a heat sealing method may be considered.
The bags 50 and 50 'are formed of a heat-resistant plastic film thinner than the plastic sheet, and are placed on the upper lid bottom 31 of the upper lid 30 and between the cap bottom 41 of the cap 40 as shown in FIG. It is sandwiched.

Next, the container 10 and the bag 50 during cooking are described with reference to FIGS. Hereinafter, since description overlaps about the bags 50 and 50 ', only 50 is drawn unless otherwise specifically required.
The bag 50 filled with the cooking liquid is stored in a space formed between the upper lid bottom 31 and the cap bottom 41.
As the microwave oven is heated, the food M in the container 10 and the cooking liquid G in the bag 50 are warmed, and steam is generated, increasing the vapor pressure in the container 10 and the bag 50.
When the vapor pressure exceeds a certain value, the cap 40 is elastically deformed in a direction in which the flange F is automatically lifted at a ratio proportional to the vapor pressure. As described above, the retaining portion 42S of the cap cylindrical portion 42 is only formed on the cap arc surface 422, and the cap bottom portion 41 has a shape that slightly swells upward toward the container, so that the vapor pressure increases. It is easy to elastically deform.

As shown by the upward arrow in FIG. 3, the vapor in the bottom container 20 generated from the food material exits from the plurality of dripping holes H formed in the upper lid bottom portion 31, and the upper lid inner peripheral portion 32 and the cap of the upper lid 30. 40 passes through the space between the cap side surfaces 424, and is discharged out of the container 10 through a gap between the concave portion 34 of the upper lid 30 expanded by elastic deformation of the cap 40 and the flange F of the cap 40.
When the vapor pressure in the container 10 further increases, the stopper 42S formed in the cap cylindrical portion 42 exceeds the upper stopper 33S of the upper lid 30 and the entire cap is lifted, and more steam is discharged. The vapor pressure in the inside 10 is appropriately maintained, and the bottom container 20 and the top lid 30 are prevented from being disconnected from each other and the ingredients inside are prevented from popping out with heating.

When the internal pressure generated by heating the cooking liquid G in the bag 50 exceeds the limit, the low-strength adhesive portion 564 of the pressure adjusting mechanism 56 is peeled off from the bag body, and the heated cooking liquid G is peeled off from the opening hole 54. It is discharged out of the bag 50 through the low-strength adhesive portion 564. The manner in which the cooking liquid G is released is indicated by downward arrows in FIGS. The high-strength adhesive portion 562 of the pressure adjusting mechanism 56 has such a strength that it does not peel off even by vapor pressure.
On the other hand, in the bag 50 ′ of another form, when the internal pressure in the bag exceeds the limit, the cooking liquid discharge port 58 or the cut portion formed thinner than the other part is broken, and the cooking liquid inside is discharged. ing.

  9 and 10 show a second embodiment of the present invention according to claims 2 and 3. FIG. 9 is a front sectional view of the container 10 ′ of the second embodiment, and FIG. 10 is a top view of the upper lid bottom 61 of the upper lid 60. A different part from 1st Embodiment is demonstrated referring a figure. Since the upper lid 60 of the second embodiment has a larger diameter of the inner peripheral portion 62 of the upper lid than that of the first embodiment, the amount of the cooking liquid G to be stored is increased or two or more kinds of different cooking liquids G are enclosed. It is possible to store the bags 50A and 50B.

  A plurality of convex portions P projecting upward from the container are radially formed on the upper lid bottom portion 61 of the upper lid 60. This is to prevent the bag 50 from blocking the dropping hole H with its own weight and preventing the cooking liquid G from being properly dropped or discharged. Further, since the convex portion P creates a gap between the bag 50 and the upper lid bottom portion 61, heating of the bag 50 by steam is promoted.

  It is preferable to form the dripping hole H of the upper lid bottom portion 61 so that the hole area as a whole becomes larger toward the outer side in the radial direction. This prevents most of the cooking liquid G discharged from the opening hole 54 located in the central portion of the bag 50 from being dripped from the central dripping hole and spreading around the peripheral portion. This is so that the ingredients can be seasoned without any spots.

11 and 12 show a third embodiment according to the present invention. FIG. 11 is a front sectional view of the upper lid 70, and FIG. 12 is a top view of the upper lid bottom 71. A different part from 1st and 2nd embodiment is demonstrated referring a figure.
In the upper lid bottom 71 of the third embodiment, an annular surface Q that is located at the outermost radial direction and is parallel to the bottom surface of the bottom container, and a plurality of convex portions P that are formed radially like the second embodiment, extend radially. A first slope R1 and a second slope R2 are included. The first inclined surface R1 is an inclined surface that is inclined downward from the annular surface Q toward the center, and the second inclined surface R2 is inclined in a direction opposite to the first inclined surface R1, that is, upward from the annular surface Q toward the center. It is a slope.
The upper lid bottom 71 is further formed with a first dropping hole H1, a second dropping hole H2, and a third dropping hole H3 in order from the center to the outside in the radial direction.

Hereinafter, how the cooking liquid is dropped will be described.
First, when the pressure adjusting mechanism 56 of the bag 50 is provided on the lower surface of the bag, the cooking liquid G discharged from the bag 50 by microwave heating descends the first slope R1 from the first dropping hole H1 at the center. There are also portions that are dropped, and there are also portions that are dropped from the second dropping hole H2 and the third dropping hole H3 formed on the annular surface Q via the second slope R2. On the other hand, when the pressure adjusting mechanism 56 of the bag 50 is provided on the upper surface of the bag 50, the cooking liquid G reaches the annular surface Q through the upper surface of the bag 50 and is dropped from the third dripping hole H3, or the first It drops from the central first dropping hole H1 through the slope R1.

As described above, in the third embodiment, by providing a plurality of passages for cooking liquid, the places where the liquid is dropped are not concentrated, and the cooking liquid can be spread over the whole food, and seasoning without spots is possible. .
In addition, the reason why the whole container and each member having a substantially circular shape are mainly described and illustrated in all the embodiments is that the circular shape is the best for dripping the cooking liquid without any spots. If a rectangular shape or other shapes are preferred depending on the ingredients to be added, they may be changed as appropriate. In addition, the shape of the bag 50 is the best when the rectangular shape is considered for the convenience of molding and bonding of the outer peripheral portion, but is not limited thereto.

As described above, according to the present invention, it is possible to save the trouble of mixing and adding seasonings after cooking with a microwave oven and taking out the bag in which the cooking liquid is enclosed as in the prior art. No longer needed. Moreover, it becomes possible to distribute cooking liquid over the whole foodstuff, and to eliminate the spot of seasoning, and the satisfaction about the convenience and taste of microwave cooking can be improved further.
In addition, as a typical usage example of this invention, boiled fish, cooked rice, etc. can be mentioned.

Front sectional drawing of the container of 1st Embodiment. The top view of the container of 1st Embodiment. Front sectional drawing at the time of the heat cooking of the container of 1st Embodiment. Front sectional drawing of a bag. The bottom or top view of the bag. Front sectional drawing at the time of heat cooking of a bag. The bottom or top view of the bag during cooking. (A) is front sectional drawing of another form of a bag, (b) is an expanded sectional view of a cooking liquid discharge part. Front sectional drawing of the container of 2nd Embodiment. The top view of the upper cover bottom part of 2nd Embodiment. Front sectional drawing of the upper cover of 3rd Embodiment. The top view of the upper cover bottom part of 3rd Embodiment.

Explanation of symbols

10: Container for microwave oven cooking
20: Bottom container 30, 60, 70: Upper lid 31, 61, 71: Upper lid bottom
35: Upper surface
40: Cap
41: Cap bottom
42: Cap cylindrical part
F: Flange
50: Bag
56: Pressure adjustment mechanism
G: Cooking liquid
H: Dropping hole
P: Convex part
R1: 1st slope
R2: Second slope

Claims (4)

A bottom container for storing food, a top lid for fitting with the bottom container, and a cap with a flange for fitting with the top lid; and a stopper for each of the fitting portions of the bottom container and the top lid; The upper lid includes an upper lid bottom portion and an upper surface, the cap is plastic-molded to include a cap bottom portion and a cap cylindrical portion, and the upper lid upper surface and the cap flange are In the microwave oven cooking container that comes in close contact with the elasticity of the flange,
A space for storing a bag filled with cooking liquid is formed between the bottom of the upper lid and the bottom of the cap,
The cooking lid is provided with a dropping hole in the bottom of the upper lid,
Microwave cooking container.   The container for microwave oven cooking of Claim 1 which provided the some convex part which protrudes in the said cap bottom part direction in the said upper cover bottom part.   The container for microwave oven cooking according to claim 2, wherein the convex portion extends radially from the center of the bottom of the upper lid and / or the area of the dripping hole increases toward the outside in the radial direction.   4. The first inclined surface inclined downward from the outer periphery of the upper lid bottom toward the center and a second inclined surface inclined in a direction opposite to the first inclined surface are formed on the bottom of the upper lid. Microwave cooking container.

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