JP2009131366A - Cooking appliance - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a cooking appliance capable of steaming food by a steamer, simultaneously separating water content which comes out from the food and the food to effectively utilize them in later cooking and being utilized as a rice cake maker as well. <P>SOLUTION: The cooking appliance includes a hopper to be a heating steam tub when steam generated by a steam generation means is introduced from a through-hole at the lower end, a lid attached to the upper end opening of the hopper, and a steam stand freely detachably housed inside the hopper and supported to have a gap for steam conduction from the bottom surface of the hopper and the inner peripheral surface of the hopper when it is housed. The bottom wall of the steam stand is provided with a height difference, food support pieces are raised at intervals in the recessed part of the bottom wall, and when the food is mounted on the upper surface of the food support piece, a liquid accumulation part for separating and accumulating liquid is formed with the bottom wall. A rotary shaft provided with an agitation blade allowed to project at the lower part of the hopper through the through-hole at the lower end of the hopper, the steam stand is positioned at the upper part of the rotary shaft and the agitation blade, and the hopper is used also as a rice cake maker when the steam stand is not housed. <P>COPYRIGHT: (C)2009,JPO&INPIT

Description

  The present invention relates to a cooking appliance that can be used as both a steamer and a moisturizer.

  Food cooking methods include baking, frying, boiling, boiling, and steaming. Among these cooking methods, the method of steaming food with steam is a healthy cooking method because it traps nutrients and umami components of ingredients and removes excess oil. Furthermore, it may be more delicious and sweeter than the state of the material, and may be delicious, and it is said that it improves by 1 to 4 degrees when compared with the sugar content of vegetables.

  A conventional steamer that has been provided in the past is a net-like colander or a perforated dish that is held in the middle of the container as a steaming stand, and the lower part is used as a water reservoir, and the water stored in the water reservoir is heated. The generated steam is ejected through a hole in the steaming table, and the food placed on the upper surface of the steaming table is steamed. Therefore, the water and oil generated when the food is steamed falls to the bottom of the water reservoir, adheres to the bottom surface and the peripheral surface of the water reservoir, and sometimes becomes stuck and needs to be cleaned. Moreover, the oil and water that have fallen into the water reservoir are mixed with the water in the water reservoir, and the oil and soup containing the umami component generated from this food cannot be used for other cooking.

  For example, a cooking device with a steam generation function proposed in Japanese Patent Application Laid-Open No. 2007-271104 has the same problem as described above. As shown in FIG. 7, the cooking device includes a steamer 2 installed on a food placing table 1 in a heating chamber 6, placing food on a partition plate 3 of the steamer 2, and a steam generating nozzle 4. Steam is sprayed on the steamer 2 to steam the food F. The partition plate 3 has a plurality of holes 3a so that steam can escape, and the steam in the steamer 2 heats the food F, and then condenses on the wall surface of the steamer 2, and the condensed water droplets accumulate at the bottom of the steamer. It becomes the remaining water 5.

  In the cooking device, steam is sprayed from the steam generating nozzle 4 into the heating chamber 6, and water condensed in the heating chamber 6 is collected at the bottom of the steamer 2 and the partition plate of the steamer 2 on which the food F is placed. 3 has a large number of holes 3a, so that when it is steamed, moisture and fat from the food F are accumulated at the bottom of the steamer 2 and become residual water. Even after the steaming process, even if the lid 5 of the steamer 2 is removed and the remaining water 5 collected at the bottom is discarded, the water and fats and oils containing food components adhere to the bottom, so that it is necessary to clean the bottom and is troublesome. . Moreover, since the water | moisture content containing the umami component of food will flow to a bottom part with dew condensation water, this water | moisture content cannot be used effectively for subsequent cooking.

Furthermore, the steamer provided conventionally is only for the steamer, and is not configured so that the steamer can be used as a moisturizer.
Therefore, when both a steamer and a moisturizer are required, it is necessary to purchase and store two cookers. In particular, a basket is usually not used regularly, and therefore requires storage space. In general households, including rice cookers, possess microwave ovens, toasters, ovens, juicers, etc. In addition, trying to hold various cookers such as steamers, mochi cookers, bread cookers, food processors, etc. Their storage space becomes a problem. Therefore, it is preferable that the cooking device can be used for multiple functions. In particular, the pestle is a large-sized cooker that is relatively infrequently used, so it is desirable that it can be used with other cooking appliances.

JP 2007-271104 A

  The present invention has been made in view of the above problems, and separates moisture and fats and oils from the food when the food is steamed with a steamer, and does not mix with water for generating steam. It is an object of the present invention to provide a cooking device that can effectively use the moisture having the umami component that is generated for later cooking, and that can also be used as a moisturizer.

In order to solve the above-mentioned problems, the present invention provides a hopper in which steam generated by steam generating means is introduced from a through hole at the lower end and becomes a heating steam tank,
A lid attached to the upper end opening of the hopper;
The hopper is detachably accommodated inside the hopper, and includes a steaming stand that is supported at a space for steam conduction with the bottom surface of the hopper and the inner peripheral surface of the hopper at the time of accommodation,
The steaming stand has a shape having a bottom wall without a hole and a peripheral wall, the bottom wall is provided with a raised portion and a recessed portion with a difference in height, and the food support piece is erected with a gap from the recessed portion. The food support surface is the food placement surface, and a liquid reservoir is provided between the food placement surface and the bottom wall to separate and store the liquid,
In addition, a rotary shaft provided with a stirring blade can be projected to the lower portion of the hopper through a through hole at the lower end of the hopper, the steaming stand is positioned above the rotating shaft and the stirring blade, and when the steaming stand is not accommodated There is provided a cooking appliance characterized in that the hopper can be used as a container with a bowl.

In the cooking device of the present invention, a steamer is provided by disposing a steamer in a hopper into which steam is introduced from a through hole at the lower end, and the steamer is disposed above the stirring blade when a steamer is used. Therefore, when the steaming stand is removed, the stirring blade is exposed in the hopper and can be used as a tacker. Or it can be set as a tacker by removing a steaming stand and connecting a rotating shaft to a rotation drive means through the said through-hole.
In other words, the steamer has a configuration in which the steaming operation is the same as that of the steamer since the steamed rice is steamed, so that the steamer can be used as a steamer.

In particular, in the present invention, unlike the conventional steaming stand, the steaming stand disposed in the hopper is not provided with a hole for jetting steam, and the steam flows from between the bottom surface of the hopper and the bottom surface of the steaming stand. Through the gap between the outer peripheral surface of the hopper and the inner peripheral surface of the hopper, and flows into the upper part of the steamer to steam the food.
By steaming the food in this way, the oil and moisture from the food can be stored in the liquid reservoir on the steaming stand from the food support piece on which the food is placed, and there is no hole in the bottom wall of the steaming stand Therefore, it does not fall to the bottom wall side of the hopper. Therefore, it is not necessary to clean the hopper which is a heated steam layer because the hopper does not adhere to the moisture and oils and fats of foods, and can be easily taken out. Save time and effort.
Moreover, only the fats and oils and water | moisture content which come out of the food on a food support piece can be stored in a liquid storage part, and since it is not mixed with the water for steam generation, it can be reused for subsequent cooking.

Further, since the steaming stand is supported with a space for steam conduction from the inner peripheral surface of the hopper, the condensed water flowing along the inner peripheral surface of the hopper does not enter the steaming stand, and the steaming stand. It is possible to prevent the condensed water from adhering to the food placed on the container.
The lid attached to the upper end opening of the hopper is preferably formed in an arc shape that swells upward. In this case, the condensed water on the inner surface side of the lid flows along the inner surface of the arc-shaped lid, and then travels along the inner peripheral surface of the hopper. And flow. For this reason, the dew condensation water does not fall directly on the food placed on the steaming stand, so there is no need to cover the food with a cloth or the like.

The steamer of the cooking device of the present invention is a cooking device for a small number of people such as one or two people used at home. Moreover, since the said steaming stand does not have a hole in a bottom wall, it can take out in the state which mounted the steamed food and can use it as a tableware as it is.
1-15 mm is preferable and, as for the height difference of the bottom wall of the said steaming stand, 2-8 mm is especially preferable.
In addition, it is preferable that the stirring blade can be detachably attached to the rotating shaft, or may be integrated.

The rotary shaft protrudes from the lower end through-hole of the hopper in advance, and the stirring blade is attached to the rotary shaft to form a vessel with a hook, and an electric heating boiler for the steam generating means is disposed below the hopper. A motor that rotationally drives the rotation, and the hopper, boiler, and motor are housed inside the case,
In addition, it is preferable that the steaming stand has a support leg protruding from the bottom wall, and the support leg is placed on the bottom wall of the hopper and positioned above the rotating shaft and the stirring blade.

When used as a steamer, the food is steamed with steam generated in the boiler, while when used in a steamed container, steamed rice is steamed with steam generated in the boiler, and then the steamed rice is rotated by a motor. Knead with stirring blades. In this way, the steaming function is shared between the steamer and the moisturizer.
In addition, since the support legs protrude from the bottom wall of the steaming stand, a predetermined distance can be maintained from the through-hole serving as the steam hole at the lower end of the hopper, so that heat can be evenly passed through the food. At the same time, the food can be steamed even with the stirring blades and the rotating shafts for tackling.

The bottom wall of the steaming stand is provided with the raised portion in the center, and is inclined downward from the raised portion toward the periphery to provide the recessed portion in a circumferential shape, and
The food support pieces are erected radially from the central raised portion toward the periphery, or a plurality of protruding portions are erected at a predetermined interval, and the upper surfaces of these food support pieces have the same height, It is preferable that the height of the peripheral wall is not less than the height of the food support piece.

Since the bottom wall of the steaming base is inclined downward toward the periphery, the moisture from the food flows toward the periphery of the bottom wall, so that the moisture, fats and oils from the food and the food And can be separated.
The inclination angle of the bottom wall of the steamer is preferably 3 to 30 degrees, particularly preferably 5 to 15 degrees, and the food support pieces are preferably provided at intervals of 5 to 30 degrees in the circumferential direction. In particular, 10 to 15 degrees is preferable.

Provided with a steam discharge hole with an adjustable opening area in the lid, and
It is preferable that the steaming stand has a pair of handle portions at the upper end of the peripheral wall, or has a gripping portion for gripping protruding from the center portion of the bottom wall.
As described above, when the steam discharge hole is provided in the lid, the amount of steam in the hopper can be adjusted for each food and the steaming time can be adjusted, so that the food can be cooked deliciously.

As described above, according to the present invention, since it is a cooking device that can be used not only as a steamer but also as a bowl, there are advantages in that it is easy to use and does not take up storage space.
In addition, the steaming stand placed in the hopper used in common with the moisturizer is not provided with a hole for steam ejection, the steam is ejected from the gap between the outer peripheral surface of the steaming base and the inner peripheral surface of the hopper, and Since the food is placed on the food support piece protruding from the steamer and the water or unnecessary oil and fat from the food flows out to the liquid reservoir, the water or oil and fat from the food is stored in the liquid reservoir of the steamer. Can be separated from the food and stored, and does not flow to the bottom of the hopper and adhere to the hopper, so that there is no need to wash the hopper.
Furthermore, since only the fats and oils and moisture which generate | occur | produce from a food store in the liquid storage part of a steaming stand, this water | moisture content can be used effectively for subsequent cooking.
Furthermore, since the steaming stand is supported with a space for steam conduction with the inner peripheral surface of the hopper, the condensed water flowing along the inner peripheral surface of the hopper does not enter the steaming stand, It is possible to prevent the condensed water from adhering to the food placed on the steamer.

Also, if the support legs are projected from the bottom wall of the steaming stand, a predetermined distance can be maintained from the through hole that becomes the steam hole at the lower end of the hopper, so that heat can be evenly passed through the food, Food can be steamed even with a stirring blade and a rotating shaft attached to the bowl.
Furthermore, when the bottom wall of the steaming base is tilted downward toward the periphery, the moisture from the food flows toward the periphery of the bottom wall. Can be separated.

Hereinafter, embodiments of the present invention will be described with reference to the drawings.
1 to 4 show a first embodiment of the present invention.
The cooking device 10 of the present invention includes a hopper 12 serving as a heating steam layer, a lid 13 attached to an upper end opening of the hopper 12, and a steaming base 14 detachably accommodated in the hopper 12. Below the hopper 12 are disposed a steam generation means boiler 15 and a rotation drive means motor 16, and the hopper 12, boiler 15 and motor 16 are accommodated inside the case 11.
The cooking device 10 of the present invention is mainly used as a steamer for steaming food, but can also be used as a moisturizer for steaming sticky rice, and is a cooking device for a small number of people used at home. .

The steaming stand 14 places the food F on the hopper 12 and takes it out of the hopper 12 when used as a tacker.
The steaming base 14 is made of a heat-resistant resin and has a circular container shape in which a peripheral wall 14b is erected from a circular bottom wall 14a as shown in FIGS. The peripheral wall 14b of the steaming base 14 is set to a diameter that can be arranged at a distance from the inner peripheral surface of the hopper 12 when accommodated in the hopper 12, and the inner peripheral surface of the hopper peripheral wall 12d described later and the steaming base peripheral wall 14b The gap S1 with the outer peripheral surface is a gap for steam conduction.

A raised portion 14c is provided at the center of the inner surface of the bottom wall 14a, is inclined downward from the raised portion 14c toward the periphery, and a recessed portion 14d is provided circumferentially. From the raised portion 14c, narrow food support pieces 14g on which food is placed are erected on the upper surface in a radial manner at intervals. The upper surface of the food support piece 14g has the same height as the raised portion 14c. Between the food support piece 14g and the bottom wall 14a, a liquid reservoir having a triangular cross section for collecting and storing the liquid U generated from the food. Part 14h is formed.
In the present embodiment, the circumferential angle β of the food support piece 14g is about 21 degrees.

Further, a gripping portion 14e is provided so as to project upward from the raised portion 14c of the bottom wall 14a, and the steaming table 14 can be inserted into and removed from the hopper 12 by grasping the gripping portion 14e by hand. ing. A height 14e of the gripping portion for gripping is set higher than the peripheral wall 14b of the steaming base 14, and a plurality of recesses 14f for preventing slipping are provided at the tip.
Four support legs 14i are projected from the bottom wall 14a of the steaming stand 14, and the support legs 14i are placed on the bottom surface 12c of the hopper 12 to be described later, and supported with a gap S2 for steam conduction with the hopper bottom surface 12c. is doing.
In the present embodiment, the inclination angle α of the bottom wall 14a is 5 degrees, and the height difference H of the bottom wall 14a is 5 mm.

  The hopper 12 has a shape in which a peripheral wall 12d is erected in a mortar shape from the bottom surface 12c, and can be detachably attached to the case 11. A through hole 12a is provided at the center of the bottom surface 12c. The through hole 12a communicates with the boiler 15 below the hopper 12, and steam from the boiler 15 is introduced into the hopper 12 through the through hole 12a.

Since the cooking appliance 10 can also be used as a tacker, the rotating shaft 21 protrudes from the bottom surface 12c of the hopper 12, and the shaft portion of the rotating shaft 21 protrudes from the through hole 12a. The rotating shaft 21 is detachably attached with a stirring blade 17 for kneading kneaded rice. With the stirring blade 17 and the rotating shaft 17 attached, the steaming table 14 is connected to the stirring blade 17 and the rotating shaft 21. Located at the top.
A groove 12b is provided on the bottom surface 12c of the hopper 12 so as to surround the through hole 12a, and a skirt 17b of a stirring blade 17 described later is fitted into the groove 12b.
The rotating shaft 21 and the stirring blade 17 may be integrated.

As described above, the boiler 15 is fixed to the lower portion of the hopper 12, and the water put in the boiler 15 is heated by the heater 18 provided on the back surface of the recessed portion of the boiler 15 to be steam. The boiler 15 has an annular shape with an insertion hole 15b provided in the center, and the rotation shaft 21 inserted from the through hole 12a of the hopper 12 can be inserted into the insertion hole 15b.
With the rotary shaft 21 mounted, the steam of the boiler 15 is introduced into the hopper 12 from the boiler lid portion 15a through the gap between the through hole 12a of the hopper 12 and the rotary shaft 21.

The steam introduced from the boiler 15 into the hopper 12 passes through the gap S2 between the hopper bottom surface 12c and the bottom wall 14a of the steaming table 14, and passes through the gap S1 between the inner peripheral surface of the hopper peripheral wall 12d and the outer peripheral surface of the steaming table peripheral wall 14b. Then, the steam is filled in the steaming table 14 and the food F is steamed.
A thermostat 19 for detecting the temperature of the boiler 15 is attached to the peripheral wall of the boiler 15.

  As shown in FIG. 3, the stirring blade 17 for kneading kneaded has a conical skirt portion 17 b projecting from the lower portion of the cylindrical portion 17 a and projecting radially from the cylindrical portion at the tip and the peripheral wall surface of the skirt portion 17 b. A protruding blade portion 17c is provided.

The lid 13 that closes the upper end opening of the hopper 12 has an arc shape that swells upward, and is provided with a steam discharge hole 13a that allows the opening area to be adjusted at the center, and excess steam is removed from the steam discharge hole 13a to the outside. Is discharged. The steam discharge hole 13a is provided with a slide type adjustment valve 13b, and the opening area of the steam discharge hole 13a is adjusted by sliding the slide type adjustment valve 13b.
The motor 16 is bolted and fixed to the lower part of the boiler 15 and transmits the rotation of the motor 16 directly to the rotary shaft 21. The rotating shaft 21 is detachably attached to the motor 16.

  A switch portion 20 is provided on the outer surface of the front surface of the case 11. As shown in FIG. 4, the switch unit 20 is provided with “OFF”, “STEAM”, and “ON” buttons 20 a to 20 c and a lamp 20 d that is lit while the cooking device 10 is steamed. Further, a buzzer (not shown) for notifying that the food or the cooked rice has been steamed is provided around the switch portion 20 in the case 11.

Next, the operation when the cooking device of the present invention is used as a steamer will be described.
The steaming stand 14 is accommodated in the hopper 12 in a state where the food F such as vegetables and meat is placed on the food support piece 14 g of the steaming stand 14. Thereafter, the lid 13 is put on the upper surface opening of the hopper 12, and the slide type adjusting valve 13b of the steam discharge hole 13a is adjusted to set the opening area according to the food.
Next, when the “steam” button 20b of the switch unit 20 is pressed, the heater 18 is energized, and the water in the boiler 15 boils to generate steam. Steam enters the steamer 14 through the through hole 12a of the hopper 12 and the gap S1 between the inner peripheral surface of the hopper 12 and the steamer, and steams the food F. When the set time is reached, the power supply to the heater 18 is stopped. Condensed water generated in the hopper 12 travels along the hopper peripheral wall 12d and accumulates on the bottom surface 12c to become residual water Q.
When the water in the boiler 15 runs out, the temperature of the boiler 15 rises, and when the set temperature is reached, the thermostat 19 detects and stops energization of the heater 18.

Next, the operation when the cooking appliance of the present invention is used as a tacker will be described.
When used as a tacker, as shown in FIG. 3, with the steaming base 14 taken out from the hopper 12, the rotating shaft 21 is attached to the through hole 12 a of the hopper 12 and connected to the motor 16 to rotate. A stirring blade 17 is attached to the shaft 21.
Next, a predetermined amount of water-absorbed rice is put into the hopper 12 and covered with the lid 13. When the “steaming” button 20b of the switch unit 20 is pressed, the boiler 15 is activated and steamed rice as in the case of the steamer described above. Next, the lid 13 is removed and the “ON” button 20c of the switch unit 20 is pressed to drive the motor 16 and rotate the rotary shaft 21 to knead the steamed rice M with the blades 17c. When the kneading operation is completed, the “cut” 20a button of the switch unit 20 is pressed, and the operation of the stirring blade 17 is stopped.

  With the above configuration, the food F is placed on the food support piece 14g of the steaming stand 14, and the water or unnecessary oil and fat from the food F is caused to flow out to the liquid reservoir 14h, thereby the water or oil and fat. The liquid U and the food F can be separated. Therefore, excess oil and fat such as meat and fish can be removed, and moisture from the food F such as vegetables can be collected, so that the moisture can be effectively used for subsequent cooking.

Further, since a gap S1 for introducing steam between the inner peripheral surface of the hopper peripheral wall 12d and the outer peripheral surface of the steamer peripheral wall 14b is provided, the dew condensation water adhering to the inner peripheral surface of the hopper 12 enters the steamer 14. Can be prevented.
Furthermore, since the supporting leg 14i is protruded from the bottom wall of the steaming stand 14, a predetermined distance can be maintained from the through hole 12a serving as a steam hole at the lower end of the hopper 12, so that the food F can be heated evenly. The food F can be steamed even when the stirring blade 17 and the rotary shaft 21 are attached.

FIG. 5 shows a cooking appliance according to the second embodiment of the present invention.
The cooking apparatus of this embodiment is not provided with a gripping portion 14e for gripping at the center of the bottom wall 14a of the steaming base 14, but has a pair of handle portions 14j protruding from the upper end of the peripheral wall 14b according to the first embodiment. And is different.
The handle portion 14j is integrally formed with the steaming table 14, but the handle portion 14j is separated from the steaming table 14, and the connecting portion between the steaming table 14 and the handle portion 14j is movable in the vertical direction so that the hopper 12 It is good also as a structure folded up along the surrounding wall 14b, when accommodating.
Since other configurations and operational effects are the same as those of the first embodiment, the same reference numerals are given and description thereof is omitted.

FIG. 6 shows a cooking appliance according to the third embodiment of the present invention.
The present embodiment is different from the first embodiment in that the food support pieces of the steaming stand 14 are not provided in a radial manner but a plurality of protrusions 14k are erected at a predetermined interval. The protrusion 14k has a narrow width and the same length direction. In the present embodiment, the number of protrusions is eight, but the number is not limited, and the arrangement pattern is not limited.
Since other configurations and operational effects are the same as those of the first embodiment, the same reference numerals are given and description thereof is omitted.

It is front sectional drawing of the cooking appliance in the case of using 1st Embodiment of this invention and using it as a steamer. It is a figure which shows a steaming stand, (A) is a perspective view, (B) is the sectional view on the AA line of (A). It is a front sectional view in the case of using as a tacking device. It is explanatory drawing of a switch part. It is a perspective view of a steaming stand which shows 2nd Embodiment of this invention. 3rd Embodiment of this invention is shown, (A) is a perspective view of a steaming stand, (B) is a top view of (A). It is a figure which shows a prior art example.

Explanation of symbols

DESCRIPTION OF SYMBOLS 10 Cooking equipment 11 Case 12 Hopper 12a Through-hole 13 Lid 13a Steam discharge hole 14 Steaming stand 14a Bottom wall 14b Perimeter wall 14c Raised part 14d Depression part 14e Grasping part 14g Food support piece 14h Liquid storage part 14i Support leg 14j Handle part 15 Boiler 16 Motor 17 Agitation blade 21 Rotating shaft

Claims (4)

A hopper that is heated by a steam generating means and is introduced through a through hole at the lower end to serve as a heating steam tank;
A lid attached to the upper end opening of the hopper;
The hopper is detachably accommodated inside the hopper, and includes a steaming stand that is supported at a space for steam conduction with the bottom surface of the hopper and the inner peripheral surface of the hopper at the time of accommodation,
The steaming stand has a shape having a bottom wall without a hole and a peripheral wall, the bottom wall is provided with a raised portion and a recessed portion with a difference in height, and the food support piece is erected with a gap from the recessed portion. The food support surface is the food placement surface, and a liquid reservoir is provided between the food placement surface and the bottom wall to separate and store the liquid,
In addition, a rotary shaft provided with a stirring blade can be projected to the lower portion of the hopper through a through hole at the lower end of the hopper, the steaming stand is positioned above the rotating shaft and the stirring blade, and when the steaming stand is not accommodated A cooking apparatus, wherein the hopper can be used as a container with a bowl. The rotary shaft protrudes from the lower end through-hole of the hopper in advance, and the stirring blade is attached to the rotary shaft to form a vessel with a hook, and an electric heating boiler for the steam generating means is disposed below the hopper. A motor that rotationally drives the rotation, and the hopper, boiler, and motor are housed inside the case,
2. The cooking according to claim 1, wherein the steaming stand has a support leg protruding from the bottom wall, and the support leg is placed on the bottom wall of the hopper and is positioned above the rotating shaft and the stirring blade. machine. The bottom wall of the steaming stand is provided with the raised portion in the center, and is inclined downward from the raised portion toward the periphery to provide the recessed portion in a circumferential shape, and
The food support pieces are erected radially from the central raised portion toward the periphery, or a plurality of protruding portions are erected at a predetermined interval, and the upper surfaces of these food support pieces have the same height, The cooking appliance according to claim 1 or 2, wherein the height of the peripheral wall is equal to or greater than the height of the food support piece. Provided with a steam discharge hole with an adjustable opening area in the lid, and
The cooking apparatus according to any one of claims 1 to 3, wherein the steaming stand includes a pair of handle portions at an upper end of the peripheral wall, or a gripping portion for gripping protruding from a center portion of the bottom wall. .

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