JP2009273650A - Steaming basket base for microwave oven, steaming basket unit for microwave oven and method of manufacturing steamed food - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To develop a technology permitting a liquid depth of a steam source liquid substance such as water to be deep so as to meet long-time steaming by a microwave oven and realizing steam generation by heating the steam source liquid substance by a microwave oven in a short time. <P>SOLUTION: There are provided the steaming basket base 10 for a microwave oven which can realize steam generation from a steam source liquid substance R by storing the steam source liquid substance R in concavities 13a in the periphery of an inner cylinder portion 12 provided in the center of a liquid storing section 13 as seen from above in the inside of the outer wall portion 11 of the liquid storing section 13, permitting the dept of the steam source liquid substance R to be secured by a small quantity of a liquid, and permitting microwaves reflected by the side of the interior of the microwave oven to be effectively used for heating the steam source liquid substance, the steaming basket unit for a microwave oven and the method of manufacturing steamed food. <P>COPYRIGHT: (C)2010,JPO&INPIT

Description

  The present invention relates to a microwave oven, a microwave oven unit, and a method for producing a steam-cooked food, on which the steam is placed when cooking the food contained in the steam in a microwave oven.

As cooking utensils for steaming and cooking food in a microwave oven, a lower container that can store water for generating steam, a food platform on which food to be steamed and cooked is placed in the lower container, and a lower container A lid portion detachably provided on the top and steaming the food by bringing the steam generated from the water placed below the food platform in the lower container into contact with the food during heating by the microwave oven. The thing of the structure which enabled it to cook (henceforth a steamer) is proposed (for example, patent documents 1, 2). In this type of steamer, a food platform is used in which a large number of holes for allowing the steam rising from the lower side to pass through and allowing the steam to contact the food are formed.
JP 2005-296159 A JP-A-6-30848

By the way, conventionally, the steamer for microwave ovens has a configuration in consideration of the relatively short-time steam cooking, and has been required to be suitable for long-time steam cooking. In recent years, there has been an increasing demand for users to obtain foods with excellent taste by cooking using a microwave oven, and foods with excellent taste by steaming for a long time, not just steaming for a short time. There is also a growing need to obtain.
For example, for potatoes, sweet potatoes, nanban, etc., it is appropriate to take a cooking time of 20 minutes or more in order to obtain an excellent taste in steam cooking in which a steaming pan is heated in a gas range. And the time until the lid is opened). In particular, sweet potato is one of the foods that take a long time to decompose starch by heating, and in order to obtain an excellent taste in steam cooking in which a steaming pot containing sweet potato is heated in a gas range, a cooking time of 30 minutes or more is required. It is appropriate to multiply.

  In steam cooking using a microwave oven, the food is heated for a long time (for example, 15 minutes or more) while being in contact with water vapor (also simply referred to as steam in the present specification). There is a demand to make it closer to steaming cooking by heating the steaming pot for a long time on charcoal fire. In order to realize such steaming for a long time by microwave cooking, it is necessary to secure a sufficient amount of water to be put in the steamer so that water does not run out during cooking.

  The length of the steam supply time from the water put in the lower container of the steamer depends on the water depth in the lower container. However, the conventional steamer for microwave ovens has a shallow depth of the portion for containing water, for example, as disclosed in the above-described patent document 1, and can secure a sufficient water depth that can be used for steaming for a long time. There are many things that are not configured.

  On the other hand, in the case of a steamer having a simple cup-shaped lower container (container body 1 of Patent Document 2) that can secure a sufficient amount of water storage, such as the steamer described in Patent Document 2, water to be placed in the lower container The water depth can be secured by increasing the amount of water, but when sufficient water depth is secured to accommodate steaming for a long time, the time taken for the water temperature to rise in the lower container by the microwave and the generation of water vapor There is a problem that is long.

  The microwave oven has a turntable, a type that irradiates the object to be heated (object to be heated) on the turntable from the magnetron provided in the upper part (hereinafter also referred to as a turntable type), and a turn There is known a type (hereinafter also referred to as a lower magnetron type) that does not have a table and irradiates microwaves to a heating object on a floor surface inside the warehouse from a magnetron provided on the floor side inside the warehouse. In any type of microwave oven, in addition to direct microwave irradiation from the magnetron to the object to be heated, the microwave output from the magnetron and reflected by the inner surface of the chamber is also effectively utilized, and the heating object The structure which heats a heating target object by irradiating a microwave over a wide range is employ | adopted. As described above, the heating of the object to be heated by the microwave oven has a heating characteristic that the central part of the object to be heated is hardly heated and the surroundings are easily heated. Since the microwave energy is easily absorbed by water, the heating characteristic that the central part is difficult to be heated and the surroundings are easily heated is about the food stored in the water and the liquid stored in the container.

  Even when using any of the above-mentioned types of microwave ovens, a sufficient amount of water can be accommodated in the lower container of the steamer of Patent Document 2 to secure a water depth and heat in a microwave oven. In the central part of the water in the lower container, the microwave tends not to act on the water temperature rise. Since the amount of water to be heated is large and a region where it is difficult to raise the temperature is generated in the central portion of the water in the lower container, it takes time to generate steam. If it takes a long time to generate steam, the heat input to the food to be steamed before the amount of steam sufficient for steaming is generated becomes excessive, which may cause inconvenience that steam cooking cannot be performed well. In particular, when a turntable type microwave oven is used, an area where microwaves are unlikely to increase the temperature of the water from the vicinity of the center of the lower container in contact with the turntable to the center of the water in the lower container Therefore, the heating efficiency of water is lower than that of a lower magnetron microwave oven. Further, when the turntable is made of a material having a relatively high thermal conductivity, such as a metal turntable, heat is also radiated to the turntable.

Another problem is that in the case of steam cooking using a conventional microwave oven, the cooking result (cooking state) of the food on the food platform may vary.
When cooking the food by heating the steamer with a microwave oven, a good steamed state can be obtained by bringing the steam generated from the water in the lower container into contact with the food on the food platform. In the cooking inside, the food is also heated to release steam (water vapor), so the steam released from the food may interfere with the contact of the steam rising from the lower container with the food.

In the vicinity of the contact area where multiple foods placed on the food platform are in contact with each other, or where the gap secured between the foods is very narrow, the vapor released from the food maintained a high concentration. It is easy to form a staying area that stays as it is, and in the place where this staying area is formed, compared to the place where the distance between foods is sufficiently secured, the rise of steam rising from the lower container, Contact is likely to be disturbed. For this reason, the dispersion | variation in the distance between foodstuffs causes the dispersion | variation in the cooking result (cooking state) of the foodstuff on a food mounting stand.
For this reason, the contact of the steam rising from the lower container with the food is not easily affected by the state of the plurality of foods placed on the food platform, and the variation in the cooking result (cooking state) of the food on the food platform is minimized. There was a need for the development of technology that could equalize as much as possible.

  In view of the above-mentioned problems, the present invention can sufficiently secure the liquid depth of the vapor source liquid material to cope with steam cooking for a long time, and further improve the heating efficiency of the vapor source liquid material by the microwave oven. The time required for generating steam from the source liquid can be shortened, and steam (water vapor) can be uniformly contacted with the food in the steam so that steam cooking conditions can be equalized. The purpose is to provide a table, a steaming unit for microwave ovens, and a method for producing steamed food.

In order to solve the above problems, the present invention provides the following configuration.
The first invention is a steaming table for a microwave oven that is used by placing the steamed food when steamed and cooked in food in a steam oven, and is formed into a bowl shape by a material that transmits microwaves. Inside the outer wall portion, there is an inner cylinder portion standing so as to rise from the bottom portion of the outer wall portion, and water is placed in a recess secured annularly around the inner cylinder portion inside the outer wall portion. A liquid storage unit that stores one or more selected from water-containing beverages and water-containing liquid foods, and stores a vapor source liquid material that generates water vapor by heating in a microwave oven, and the liquid storage unit A steam mounting portion that is provided around the opening of the outer wall and on which the steam is placed, and the inner cylinder rises from the periphery of the bottom opening that is open at the bottom of the outer wall Provided in the center of the liquid storage part in plan view. The distal end of the inner cylindrical portion to provide an electronic basket used for steaming food stand hob, characterized in that the liquid discharge opening for discharging the steam source liquid material is opened from inside the reservoir.
According to a second aspect of the invention, in the microwave oven according to the first aspect of the invention, the inner cylindrical portion is formed in a tapered shape that tapers from the bottom portion of the outer wall portion toward the distal end side of the inner cylindrical portion. Providing a steaming table for use.
A third invention is a steaming table for a microwave oven that is used by placing the steamed food when cooking the food stored in the steaming oven in a microwave oven, and is formed in a cylindrical shape by a material that transmits microwaves. A taper cylindrical inner cylinder portion formed so as to rise from the entire circumference of one of the outer wall portion and the opening end portions at both ends of the outer wall portion toward the other opening end portion, inside the outer wall portion; In the inside of the outer wall portion, one or more selected from water, water-containing beverages, and water-containing liquid foods are mixed in a recess secured in an annular shape around the inner tube portion. A liquid storage part for storing a vapor source liquid that generates water vapor by heating, and a steam placement part that is provided around the other opening end of the outer wall part of the liquid storage part and on which the steam is placed; And the inner cylinder portion extends from one open end of the outer wall portion to the inner cylinder. Is formed in a taper shape that tapers toward the tip end side of the liquid storage portion, and is provided at a central portion in a plan view of the liquid storage portion. At the front end portion of the inner cylinder portion, the vapor source liquid material is discharged from the liquid storage portion. There is provided a digester for a microwave oven characterized in that an opening for discharging liquid for use is opened.
According to a fourth aspect of the present invention, the inner cylinder part has a tip closing wall that closes a protruding tip from the outer wall part, and the liquid discharge opening on the tip part side of the inner cylinder part is an outer peripheral surface of the inner cylinder part The evaporating stand for a microwave oven according to any one of the first to third aspects is provided.
According to a fifth aspect of the present invention, a bent portion, which is a continuous portion of the outer wall portion and the inner cylindrical portion, extends in an annular manner in a virtual plane perpendicular to the central axis of the inner cylindrical portion. The outer wall portion and the inner cylinder portion extend from the bent portion in a direction inclined with respect to the virtual plane, and the bent portion is in contact with a food installation table of the microwave oven. A digester for a microwave oven according to any one of the first to fourth inventions, which functions as a contact portion.
According to a sixth aspect of the present invention, the bottom of the liquid storage part is recessed from a portion of the bent part that comes into contact with the food installation table of the microwave oven from the inner space of the inner cylinder part to the outer side of the outer wall part. A concave groove for ventilation is formed, and a contact portion where the bent portion is brought into contact with the cookware installation table of the microwave oven is ensured at three or more substantially equal positions in the circumferential direction of the bent portion. There is provided a digester for a microwave oven according to a fifth aspect of the invention.
According to a seventh aspect of the present invention, a projecting dimension of the liquid storage part of the inner cylinder part from the bent part is smaller than a depth dimension of the liquid storage part, and 1 / of a depth dimension of the liquid storage part. A digester for a microwave oven according to any one of the first to sixth inventions, characterized by being larger than 2.
According to an eighth aspect of the present invention, in any one of the first to seventh aspects, the steaming steam is formed by any one or a plurality selected from wood, bamboo, and a material that can transmit microwaves. A digester for a microwave oven according to the present invention is provided.
9th invention comprises the digester for microwave ovens in any one of 1st-8th invention, and the steam which can be mounted in the said steam mounting part of this digester for microwave ovens, It is characterized by the above-mentioned. Provides a steaming unit for microwave ovens.
According to a tenth aspect of the present invention, there is provided a trunk portion in which the steaming is provided with a food placing table that forms a food placing surface extending in a direction orthogonal to the central axis of the outer peripheral wall on the inner side of the cylindrical outer peripheral wall. An opening / closing lid provided detachably on the body, and the food platform is formed with a through-hole through which steam rising from the digester for the microwave oven is passed, and the opening / closing lid is formed without a gap. And placing the outer peripheral wall of the body portion of the steam on the evaporating portion of the evaporating stand for the microwave oven, and closing the upper portion of the body portion with the opening / closing lid installed on the outer peripheral wall. Thus, there is provided a steaming unit for a microwave oven according to a ninth aspect, characterized in that a steamer is configured in which only the inner space of the inner cylinder part of the steaming table for the microwave oven is an opening for discharging steam.
An eleventh aspect of the present invention provides the steam unit for a microwave oven according to the tenth aspect of the present invention, wherein the outer peripheral wall of the steam and the opening / closing lid are constituted by an airtight member.
A twelfth aspect of the invention is to produce a steam-cooked food by steam cooking food using the microwave oven of any one of the first to ninth inventions or the microwave oven of the tenth or eleventh aspect of the invention. In the method, the vapor source liquid material, which is a mixture of one or more selected from water, water-containing beverages, and water-containing liquid foods, is stored in the liquid storage part of the microwave oven. The steam containing the food to be cooked is placed on the steam placing part of the steam stand for the microwave, and the steam placed on the steam stand for the microwave oven and the steam placed on the steam stand for the microwave Provided is a method for producing a steamed and cooked food characterized by heating in a microwave oven.
In a thirteenth aspect of the present invention, the heating is temporarily stopped in the middle of heating or before the heating of the steam in the microwave oven or in the microwave, and the fragrance is added to the vapor source liquid. A method for producing steamed and cooked food according to the twelfth aspect of the invention is provided.

  In the present invention, a vapor source liquid material, which is a mixture of one or more selected from water, water-containing beverages, and water-containing liquid foods, is placed inside the outer wall portion of the liquid storage portion of the microwave oven. In the state of being stored in an annularly secured recess around the inner tube portion, the steam containing the food to be cooked is placed on the steam placing portion of the steam stand for the microwave oven. Steaming cooking of a food can be performed by heating the steaming stand and the steam placed on the steaming stand for the microwave oven with a microwave oven.

According to the present invention, the steam table for the microwave oven has the vapor source liquid material in the recess around the inner cylinder portion provided in the central portion in plan view of the liquid storage portion inside the outer wall portion of the liquid storage portion. Since the structure is stored, the liquid depth of the vapor source liquid material (water depth in the case of water) can be secured with a smaller liquid volume than the lower container of the conventional steamer without the inner cylinder portion. And if it is the structure which has the said inner cylinder part, vapor source liquid substance will not be stored in the planar view center part of a recess, and the said inner cylinder part outer peripheral surface of vapor source liquid substance by presence of an inner cylinder part The microwave in the microwave oven also works efficiently on the part that touches. As a result, even when the liquid depth of the vapor source liquid material stored in the liquid storage part is increased to accommodate long-time steam cooking, the vapor source liquid material can be efficiently heated and the heating time until the generation of water vapor is shortened. it can.
That is, according to the present invention, the vapor source liquid material stored in the microwave oven evaporative stand is a concave around the inner tube portion provided in the central portion of the liquid storage portion in a plan view inside the outer wall portion of the liquid storage portion. Therefore, a sufficient liquid depth can be secured with a small amount of liquid compared to the lower container of a conventional steamer that does not have an inner cylinder. Efficient use of microwave reflected waves from the vertical inner wall surface vertical to the surface, increasing the heating efficiency of the liquid liquid in the steam source in the digester for microwave ovens and enabling steam cooking for a long time (Steam supply time can be secured sufficiently).

  The upper limit of the amount of the vapor source liquid material stored in the liquid storage part is determined by the position of the liquid discharge opening that opens on the tip side of the inner cylinder part. When the vapor source liquid material is put into the liquid storage part, if the liquid level of the vapor source liquid material becomes higher than the liquid discharge opening that opens to the distal end side of the inner cylinder part, the vapor source liquid material is used for liquid discharge. It flows into the inner cylinder through the opening and is discharged from the bottom opening that opens at the bottom of the liquid reservoir. For this reason, it is possible to easily and surely prevent the inconvenience that the storage amount of the vapor source liquid material in the liquid storage part becomes excessive and it is difficult to generate the vapor.

  Further, in the present invention, the circulation of the steam circulates in the inner space of the steam placed on the steam table for the microwave oven by the configuration in which the inner cylinder portion is present in the central portion in plan view of the liquid storage part of the steam table for the microwave oven. A flow (steam circulation flow) can be formed. Thereby, steam can be made to contact evenly with the food in the steamed steam, and the steamed cooking state can be equalized.

  Hereinafter, an embodiment of the present invention will be described with reference to the drawings.

(First embodiment)
First, a first embodiment of the present invention will be described.
FIG. 1 is a perspective view showing a microwave oven 10 according to the present invention (hereinafter also simply referred to as a steam table), FIG. 2 is a front sectional view showing the structure of the steam table 10, and FIG. FIG. 4 is a plan sectional view showing the structure, and is a sectional view taken along line AA in FIG. 2, and FIG. 4 is a diagram showing an example of a steam unit for microwave oven (hereinafter also simply referred to as a steam unit) according to the present invention. FIG. 2 is a cross-sectional view showing an assembled state of the steaming unit (a state where steaming is installed on a steaming table and a steamer is assembled).
1, 2, and 4, the upper side is “upper” and the lower side is “lower”.

  As shown in FIGS. 1 to 4, the evaporating base 10 has a liquid storage part 13 having an inner cylinder part 12 erected on the bottom part 11 a of the outer wall part 11 inside the outer wall part 11 formed in a bowl shape. And a steam mounting part 14 provided around the opening of the outer wall part 11 of the liquid storage part 13 and on which the steam 80 is placed.

The digester base 10 is an integral molded product formed entirely of a synthetic resin material that transmits microwaves.
The resin material for forming the digester 10 is not particularly limited as long as it is water-tight and airtight, transmits microwaves, and can withstand heating using a microwave oven. Polyethylene, polypropylene, ethylene- Examples thereof include single-layer or multi-layer molded articles made of polyolefin such as propylene copolymer, polyester such as polyethylene terephthalate, polyethylene naphthalate and polycarbonate, and synthetic resin such as polyamide.
Moreover, the thing whose heat-resistant temperature obtained by the heat resistance test of Japanese Industrial Standard S2029 (plastic tableware) is higher than 100 degreeC is used.
Moreover, the evaporating stand according to the present invention includes, for example, an integrally molded product of glass.

As shown in FIG. 4, when this steaming table 10 is used for steam cooking in a microwave oven 90, the bottom 11 a of the outer wall 11 of the liquid storage unit 13 is located below and the opening of the outer wall 11 is circumferentially provided. It is used in the direction in which the steaming mounting portion 14 is the upper end.
When the vapor source liquid material (for example, water) is put into the liquid storage unit 13, the operation is performed in this direction.
Hereinafter, the opening of the outer wall 11 is also referred to as an upper opening.

As shown in FIGS. 1 and 3, the outer wall portion 11 of the evaporating base 10 is circular in plan view (the shape when viewed from the upper opening side of the outer wall 11 and the evaporating part 14 side of the evaporating base 10 is circular). Is formed.
The liquid reservoir 13 is also circular in plan view.
In addition, as described above, the steam placing portion 14 is provided around the upper opening of the outer wall portion 11, and the entire steaming stand 10 is also formed in a circular shape in plan view.

The inner cylinder part 12 is provided in the center part in plan view of the outer wall part 11 and the liquid storage part 13.
The inner cylinder portion 12 has a tip closing wall 12 a that closes the tip protruding from the outer wall portion 11. As shown in FIG. 4, the front end closing wall 12 a of the inner cylinder portion 12 is provided with steam from the steam when the steam is placed on the steam table 10 and heated in the microwave oven 90 to steam the food F in the steam. It plays the role which prevents a water drop etc. falling to the inner side space 12c of the inner cylinder part 12. FIG.

As shown in FIGS. 1 and 2, the liquid storage part 13 is a recess 13 a (in which a vapor source liquid material R (for example, water) is stored in an annular shape around the inner cylinder part 12 inside the outer wall part 11. Hereinafter, a liquid material storage recess or simply a liquid storage recess) is secured.
When the steaming stand 10 is put in the microwave oven 90 and used for steaming cooking, the steam source liquid material R (for example, water) is stored in the liquid material storage recess 13a.
In order to store the vapor source liquid material R, the liquid storage unit 13 has water shielding properties.

The inner cylinder portion 12 is a portion shaped so that the central portion in plan view of the liquid storage portion 13 extends from the bottom portion 11a of the outer wall portion 11 toward the upper opening side. The inner cylinder part 12 rises from the periphery of the bottom part opening part 11b formed in the bottom part 11a of the outer wall part 11, and continues from the bottom part 11a to the upper opening part side (on the steam placement part 14 side) of the outer wall part 11 ).
The end of the outer wall 11 on the bottom 11a side in the direction of the central axis L1 of the inner cylinder 12 is open by the bottom opening 11b.

  As shown in FIG. 4, the inner cylinder portion 12 has a liquid discharge opening 12 b for discharging the vapor source liquid material R introduced into the liquid storage portion 13 from the liquid storage portion 13 at the tip portion thereof. have. The liquid discharge opening 12 b is a through hole that penetrates the inner cylinder portion 12 and opens to the outer peripheral surface of the inner cylinder portion 12. It is formed at a position shifted to the 11a side. The liquid discharge opening 12b functions as an introduction path for introducing the vapor source liquid material R from the outside of the inner cylinder part 12 into the inner space 12c of the inner cylinder part 12.

The inner cylinder portion 12 is configured to have openings 12b and 11b at both ends thereof.
The vapor source liquid material R introduced into the inner space 12 c of the inner cylinder portion 12 from the liquid discharge opening portion 12 b can be discharged from the bottom opening portion 11 b of the bottom portion 11 a of the outer wall portion 11.

The liquid discharge opening 12b performs a function (limiter function) for determining an upper limit value of the amount of the vapor source liquid material R to be put into the liquid storage section 13 (specifically, the liquid storage recess 13a).
When the vapor source liquid material R is put into the liquid storage unit 13, if the liquid level of the vapor source liquid material R becomes higher than the liquid discharge opening 12b, the vapor source liquid material passes through the liquid discharge opening 12b. It flows into the inner cylinder part 12 and is discharged from the bottom part opening part 11 b that opens to the bottom part of the liquid storage part 13.
Since the liquid discharge opening 12b fulfills the limiter function, it is possible to easily and reliably prevent the disadvantage that the amount of the vapor source liquid material R contained in the liquid storage unit 13 becomes excessive and water vapor is hardly generated.

In addition, for example, when water is poured into a steamer having a conventional configuration such as Patent Document 2 to cook food, the user does not necessarily adjust the amount of water for generating steam, and steaming for a long time is not necessarily performed. If cooking is performed so as not to run out of water for steam generation during cooking, there is a possibility that an amount of water that exceeds the required amount may be inadvertently added.
In the steaming table according to the present invention, by having the liquid discharge opening 12b that performs the limiter function, the storage amount of the vapor source liquid material R in the liquid storage unit 13 is too large and water vapor is hardly generated. Inconvenience can be easily and reliably prevented.

  Moreover, the steam table according to the present invention is dedicated for use in microwave output and steam cooking time of a specific range of microwave oven based on the amount of liquid stored determined by the limiter function (position of the liquid discharge opening 12b). Although it may provide as a thing of a thing, you may provide the scale which displays the suitable accommodation amount of the steam source liquid material R according to the microwave output of a microwave oven, and steaming cooking time. Even when the scale is provided, the liquid discharge opening 12b can function effectively in order to ensure the liquid depth with the longest steam cooking time without excess or deficiency.

  As shown in FIGS. 1 and 4, the steam placement unit 14 includes a base plate part 14 a projecting in a flange shape from the mouth edge of the upper opening of the outer wall part 11 to the outside of the outer wall part 11, And a standing wall portion 14b erected over the entire outer periphery of the base plate portion 14a. The standing wall portion 14b is provided on the opposite side of the outer wall portion 11 via the base plate portion 14a.

As shown in FIG. 4, a cylindrical outer peripheral wall 81 of the steam 80 is placed on the base plate part 14a in the steam placement part 14.
The steaming steam 80 includes a body portion 83 in which a food platform 82 for placing food is fixed inside the outer peripheral wall 81, and an opening / closing lid 84 detachably provided on the body portion 83. . The open / close lid 84 includes an outer peripheral ring 84b that is overlaid on the outer peripheral wall 81 of the trunk portion 83, and a top plate portion 84a that is provided so as to close the inner side of the outer peripheral ring 84b. The outer peripheral ring 84b of the opening / closing lid 84 is formed in a cylindrical shape having the same inner diameter and outer diameter as the outer peripheral wall 81 of the trunk portion 83. In the illustrated example of the steam 80, the outer ring 84 b of the opening / closing lid 84 is overlapped on the outer peripheral wall 81 of the trunk portion 83, whereby the opening / closing lid 84 is installed on the trunk portion 83, and the opening / closing lid 84 is placed on the trunk portion 83. It is supposed to close by.

The outer peripheral wall 81 of the steam 80 has an outer diameter aligned with the inner diameter of the standing wall portion 14 b of the steam mounting portion 14. The steam 80 is stably installed on the steam table 10 by accommodating the lower end portion of the outer peripheral wall 81 inside the standing wall portion 14b of the steam mounting portion 14 of the steam table 10 and placing it on the base plate portion 14a. Is done.
The steaming unit according to this embodiment includes the steaming table 10 and the steaming 80.

The outer diameter of the outer peripheral wall 81 of the steam 80 is a size between the inner diameter of the base plate part 14a of the steam mounting part 14 of the steaming table 10 and the inner diameter of the standing wall part 14b of the steam mounting part 14. good. The evaporating table 10 is versatile due to the difference between the inner diameter of the base plate portion 14a of the evaporating unit 14 and the inner diameter of the standing wall portion 14b of the evaporating unit 14 with respect to the outer diameter of the outer peripheral wall 81 of the evaporating unit 80. Can be secured.
Further, the opening / closing lid 84 only needs to be configured so as to be able to close the body portion 83, and is configured by a plurality of members in which a top plate portion 84a which is a member different from the outer peripheral ring 84b is fixed to the outer peripheral ring 84b. It is not limited to a thing, What was formed as a whole with one member, for example, the thing which consists only of a top-plate part, etc. are employable.

The food placing table 82 of the steaming 80 is provided inside the lower end portion of the outer peripheral wall 81, and forms a food placing surface 82 a that extends in a direction orthogonal to the central axis of the outer peripheral wall 81. However, the food platform 82 is formed with, for example, a large number of holes in order to allow the steam rising from the lower evaporating platform 10 to pass therethrough and to bring the steam into contact with the food placed on the food platform 82. A cocoon, a cocoon-like one, a mesh-like one, etc. are employed.
In FIG. 4, reference numeral 82 b denotes a vapor passage through hole (through hole) formed in the food platform 82.

In addition, here, as the steamed steam, a material made of a plant material such as wood or bamboo is employed. However, a part or the whole of the steam may be formed of, for example, a synthetic resin material that transmits microwaves, glass, or the like. As the material for the steam, those that reflect microwaves are not used.
As the synthetic resin material, a material having a heat resistant temperature higher than 100 ° C. obtained by a heat resistance test of Japanese Industrial Standard S 2029 (plastic tableware) is used.

  As a method for producing steamed and cooked food by steaming food using the steaming stand 10 and steaming unit (method for producing steamed and cooked food), as shown in FIG. The steam 80 containing the food F to be cooked in a state of being stored in the liquid storage unit 13 of the steaming table 10 is installed in the steaming unit 14 of the steaming table 10 (assembles the steamer). A steamer in which the steam 80 is installed is heated by the microwave oven 90. The steam 80 is covered with an open / close lid 84 to close the upper end of the body 83. The food F is placed on the food table 82 and stored in the steaming 80.

  When heating by the microwave oven is started, the temperature of the vapor source liquid R stored in the liquid storage unit 13 and the food F in the steaming 80 increases. And the vapor | steam which rose from the vapor source liquid material R by heating flows in into the steam 80, and the food F in the steam 80 is steam-cooked.

As the vapor source liquid material R, it is an essential condition that it contains water for generating water vapor, and a mixture of one or more selected from water, water-containing beverages, and water-containing liquid foods should be used. Can do.
The water is not particularly limited as long as it can be used as drinking water.
The beverage containing water is a term including drinking water, but is used here to indicate that a water-containing beverage other than drinking water is also included in the vapor source liquid material R. For example, alcoholic beverages such as wine, sake, shochu and beer, soft drinks such as juice containing fruit juice, tea beverages, coffee beverages, milk, milk beverages and the like can be mentioned. This beverage preferably contains 30% (% by weight) or more of moisture. For example, a beverage containing 100% alcohol or a product containing a large amount of oil or alcohol and containing substantially no (or almost no) moisture is not adopted.
The water-containing liquid food may contain food solids, and examples thereof include miso soup, stew, curry roux, various soups, yogurt and the like. However, the water-containing liquid food is preferably a food with a small amount of food solids and a large liquid portion.
Beverages other than water and water-containing liquid foods serve not only to supply steam to foods that are steamed but also to add flavor to foods that are steamed.

In addition, the fragrance may be added to the vapor source liquid R before the heating in the microwave oven 90 of the steam table 10 and steam 80 is started or in the middle of the heating. By bringing the steam generated by heating the steam source liquid material R to which the fragrance has been added into contact with the food F, the food F can be scented.
As the fragrance, it can be used as a food additive. Examples thereof include spices (including spices and herbs), natural fragrances such as essential oils extracted from plants, and synthetic fragrances.

  By the way, as shown in FIG. 2, the liquid storage part 13 of the evaporating base 10 has a bent part 13b, which is a continuous part of the outer wall part 11 and the inner cylinder part 12, orthogonal to the central axis L1 of the inner cylinder part 12. It is the structure extended cyclically | annularly in the virtual plane G to do. The bent portion 13b functions as a mouth edge portion of the bottom opening portion 11b. The outer wall part 11 and the inner cylinder part 12 of the liquid storage part 13 are formed so as to approach each other toward the bottom side of the liquid storage part 13, and are inclined with respect to the virtual plane G from the bent part 13b. It extends in the direction you want. For this reason, the said bending part 13b functions as a contact part for installation contact | abutted in the cooking base 10 and the liquid storage part 13 with the food installation base 91 (refer FIG. 4) of the said microwave oven 90. FIG.

Here, as the microwave oven 90, a turntable microwave oven is illustrated here. In the case of the turntable type microwave oven 90, the cooking product installation base 91 (see FIG. 4) is a turntable. Further, in FIG. 4, reference numeral 93 denotes a space inside the microwave oven 90. When steaming cooking the food F contained in the steam, a steamer in which steam is installed on the steam table 10 is stored in the inside space 93 of the microwave oven 90 and heated.
However, in the present invention, a lower magnetron type microwave oven can also be adopted as the microwave oven. In the case of a lower magnetron type microwave oven, the cooked food installation base is a floor portion that forms a floor surface inside the microwave oven 90.
This is common to other embodiments according to the present invention.

In the steaming table 10 of the illustrated example, the bent portion 13b has an annular portion in the virtual plane G where the portion that comes into contact with the food installation table 91 of the microwave oven 90 (the contact portion that comes into contact with the food installation table 91) is circular. It has a linear shape extending to
The evaporating table 10 has a very small contact area with respect to the cookware installation table 91 of the microwave oven 90 of the liquid storage unit 13. For this reason, the escape of the heat from the steam source liquid material R to the food product installation table 91 can be minimized, and the heating efficiency of the steam source liquid material R can be improved. This contributes effectively to shortening the temperature rise time of the vapor source liquid material R and shortening the time until the steam is generated, particularly when the turntable type microwave oven 90 is employed.

In addition, the steam source 10 does not store the vapor source liquid material R in the central portion in plan view of the liquid storage portion 13 due to the presence of the inner cylinder portion 12, and the vapor source liquid material R has an annular shape around the inner cylinder portion 12. Is stored only in the liquid storage recess 13a.
If it is this structure, in order to implement | achieve steaming cooking for a long time (for example, 15 minutes or more), a sufficient storage amount is ensured in the vapor source liquid material R, and the liquid storage recess 13a is formed from the liquid surface of the vapor source liquid material R. Even when the depth to the bottom (liquid depth) becomes deeper, a sufficient microwave irradiation area can be secured in the vapor source liquid material R. In particular, the microwave reflected by the inner side surface 92 (the inner wall surface in the vertical direction perpendicular to the ceiling surface and the floor surface) inside the microwave oven 90 can be effectively used for heating the vapor source liquid material R. As a result, the vapor source liquid material R can be efficiently heated by microwaves, and steam can be efficiently generated in a short time.

Further, as shown in FIG. 4, in the illustrated example of the evaporating base 10, the inner cylinder portion 12 is located on the distal end side of the inner cylinder portion 12 from the bottom 11 a (bent portion 13 b) of the outer wall portion 11 of the liquid storage portion 13. It is formed in a tapered shape (tapered cylindrical shape) as it goes to.
In the present invention, the inner cylinder portion may have a configuration in which the cross-sectional shape is constant (the outer shape is constant) over the entire length in the longitudinal direction (the direction along the central axis). When the taper is tapered toward the front end side, the bottom side (bending part 13b side) and the opening side (steaming part 14) of the liquid storage recess 13a of the liquid storage part 13 are formed. The ratio of the cross-sectional area of the liquid storage recess 13a in the direction perpendicular to the central axis of the inner cylinder portion (opening side cross-sectional area / bottom side cross-sectional area) is increased. The liquid storage recess 13a is configured to be able to store more vapor source liquid material R on its opening side (in other words, on the opening side of the outer wall 11).
This configuration is advantageous for heating the vapor source liquid material R particularly when a microwave oven 90 having a magnetron in the upper part is used.

  Note that the bowl-shaped outer wall portion 11 has a shape that expands toward the opening side from the annular bent portion 13b. The adoption of this bowl-shaped outer wall portion 11 is also effective for making it possible to store the liquid storage recess 13a on the opening side thereof (in other words, on the opening portion side of the outer wall portion 11) so that more vapor source liquid material R can be stored. Needless to say, it contributes to

  Further, in the liquid storage part 13 of the evaporating base 10, the liquid source R is stored in the liquid storage recess 13a around the inner cylinder part 12 at the center in plan view. As shown, the steam rising from the liquid storage part 13 during steam cooking by the microwave oven 90 mainly forms a flow (steam flow S) that rises from the liquid storage recess 13a in the direction immediately above it. This steam flow S rises along the inner surface of the outer peripheral wall 81 in the steam 80, and when it reaches the top plate portion 84a of the opening / closing lid 84, it goes to the central portion of the top plate portion 84a and reaches the central portion of the top plate portion 84a. After moving downward from the vicinity, the steam diffuses toward the outer peripheral wall 81 of the steam 80 by colliding with the food F or the food table 82, and rises upward from the liquid storage recess 13a. A circulation flow that merges with the flow S is formed.

  Steam is not generated from the location where the inner cylinder portion 12 exists. For this reason, there is little or no steam flow that passes through the food platform 82 from below the food platform 82 of the steam 80 and rises above the center of the food platform 82a. As a result, a steam flow downward from the vicinity of the central portion of the top plate portion 84a of the steam 80 is easily formed, and a circulation flow (hereinafter also referred to as a steam circulation flow) in which steam circulates in the inner space of the steam 80 is formed. Is done.

The top plate portion 84a of the open / close lid 84 of the steam 80 is a plate-like member having one or more openings (not shown), and the steam in the steam 80 leaks little by little from the opening of the top plate portion 84a. To do.
As the top plate portion 84a, for example, a band-shaped member made of bamboo, wood, or the like is knitted, and a gap between the band-shaped members functions as an opening. Moreover, as the top plate portion 84a, a plate member formed of a plant-based material such as wood or bamboo and having many through holes that function as the openings can be used. The opening formed in the top plate portion 84a serves to suppress an increase in internal pressure of a container-shaped steamer composed of a steaming table and steaming installed on the steaming table. It is sufficient if one is formed. In this regard, the top plate portion 84a may have a configuration in which one or more holes are formed as openings.
The top plate portion 84a is made of a plate-like member made of a plant-based material such as bamboo or wood, with a through-hole functioning as the opening, or made of plastic or glass that transmits microwaves. A plate-like member having a through-hole functioning as the opening can be used.

According to the present invention, the steam can be uniformly brought into contact with the food F in the steamed steam 80 by forming the steam circulation flow. For this reason, even if it is a case where several foodstuffs F are accommodated in the steaming 80, the dispersion | variation in a cooking state can be suppressed.
In addition, due to the formation of the steam circulation flow, it is also possible to suppress variations in the cooking state caused by the stay of steam released from the food F.
Therefore, the cooking state can be equalized by forming a steam circulation flow.

As shown in FIG. 4, the projecting dimension t from the outer wall part 11 (specifically, the bent part 13 b) of the inner cylinder part 12 of the evaporating base 10 is larger than the depth dimension d of the liquid storage part 13. Make it smaller.
If the protruding dimension t of the inner cylinder part 12 is smaller than the depth dimension d of the liquid storage part 13 (outer wall part 11), a clearance can be reliably secured between the tip of the inner cylinder part 12 and the food platform 82. The steam flow S directed downward from the vicinity of the central portion of the top plate portion 84a is likely to form a flow flowing from the food platform 82 of the steaming steam 80 into the clearance below the steam plate 80, and the steam contact with the food F is more facilitated. It can be done efficiently.

  On the other hand, the inner cylinder portion 12 has a vapor source liquid state when the amount of the vapor source liquid material R put into the liquid storage recess 13a of the liquid storage portion 13 is small or when the vapor source liquid material R decreases with the progress of steaming cooking. Even when the liquid surface position of the object R is low (approaching the bent portion 13b), the vapor rising from the liquid storage recess 13a is prevented from diffusing above the inner cylinder portion 12, and the vapor is stored in the liquid storage recess. It functions to guide the steam so as to form a flow rising upward from 13a. This contributes to the stable maintenance of the steam circulation during steam cooking. In terms of obtaining the steam guiding function of the inner cylinder part 12, it is preferable that the protruding dimension t of the inner cylinder part 12 is large.

  For these reasons, the projecting dimension t of the inner cylinder part 12 from the bent part 13b is smaller than the depth dimension d of the liquid storage part 13 and 1 of the depth dimension d of the liquid storage part 13. It is preferably larger than / 2. Further, the lower limit value of the projecting dimension t of the inner cylinder part 12 is more preferably 70% or more of the depth dimension d of the liquid storage part 13, and more preferably 80% or more of the depth dimension d. preferable.

  Further, the inner cylinder portion 12 is preferably formed in a cylindrical shape or a tapered cylindrical shape whose outer diameter at the tip thereof is 20 to 70% of the maximum inner diameter of the outer wall portion 11. The outer diameter of the tip of the inner cylinder portion 12 is more preferably 40 to 60% of the maximum inner diameter of the outer wall portion 11.

The steaming stand according to the present invention is one of the advantages that a commercially available steaming can be used.
By the way, in the present invention, when steam cooking is performed for a long time in the microwave oven 90, the steam flow S comes into contact with the steam 80 formed of a plant-based material such as wood or bamboo, so that the steam 80 is excessive. There is also an advantage that temperature rise and scorching can be prevented.
The steam 80 formed of plant materials such as wood and bamboo is heated by the microwave of the microwave oven 90. If heating is continued for a long time without supplying steam to the steam, The surface temperature is considerably higher. In addition, the steam 80 may be burnt by heating for a long time.

The present inventor, if the supply of steam from the steam table 10 to the steam 80 is continued, the steam 80 (plant) even if heating in the microwave oven 90 is continued for a long time (for example, 400 W for 1 to 1.5 hours). It has been found that no scorching occurs in the steam of the system material.
As a result of the experiment, it was confirmed that if the heating was continued (for example, at 400 W for 10 minutes or longer) after the supply of steam from the vapor source liquid to the steam 80 was stopped, the steam 80 was burnt. Moreover, if the supply of steam from the steam table 10 to the steam 80 is continued, the steam 80 will not be burnt even if heating in the microwave oven 90 is continued for a long time (for example, 1 to 1.5 hours at 400 W). I was able to confirm.

The reason why the steam 80 is prevented from being burnt by the supply of steam from the steam table 10 to the steam 80 needs further verification, but the following two points are considered.
The first point is that when the steam flow S contacts the inner surface of the steam 80, the heat of the steam 80 is taken away by the steam flow, and the temperature rise of the steam 80 can be suppressed. Thereby, the temperature of the steam 80 is unlikely to be higher than the temperature of the steam in the steam 80, and it is considered that the burning of the steam is prevented. Further, the steam in the steam 80 leaks little by little from an opening (not shown) formed in the top plate portion 84a of the opening / closing lid 84. It is considered that the release of thermal energy from the steam 80 due to the leakage of steam also contributes to the suppression of the temperature rise of the steam 80.
The second point is that steam in the steam 80 slightly permeates into the steam 80 formed of a plant material, and when the steam is released from the outer surface of the steam 80, heat is taken from the steam 80. Thereby, it is conceivable that the temperature rise on the surface of the steam 80 is particularly suppressed and the scorch of the steam is prevented.

FIG. 5 shows a case where the steam 80 </ b> A having a configuration in which a plurality of body parts 83 are provided in a plurality of upper and lower stages (two stages in FIG. 5) is installed on the steam table 10. The open / close lid 84 is installed on the uppermost body portion 83.
Also in this case, a steam circulation flow can be formed in the steam 80A by the steam rising from the steam table 10.

(Second Embodiment)
Next, a second embodiment of the present invention will be described.
FIG. 6 shows an example of a steaming stand 50 (a microwave oven steaming stand) according to this embodiment and a steaming unit (a microwave oven steaming unit) configured using the steaming stand 50.
As shown in FIGS. 6 and 7, the evaporating table 50 of this embodiment has a configuration in which a vent groove 51 is formed at the bottom of the liquid storage part 13 of the evaporating table 10 of the first embodiment. Reference numeral 52 is given to the liquid storage part of the digester base 50. The configuration of the steaming table 50 other than the vent groove 51 is the same as that of the steaming table 10 of the first embodiment, and the same reference numerals are given to the same components as those of the first embodiment in the figure.

Further, the steaming unit of this embodiment is constituted by the steaming table 50 and the steaming 80B in FIG.
The steam 80B employs an opening / closing lid 85 having a top plate portion 85a that does not have a gap or a through hole that functions as an opening for discharging steam, instead of the opening / closing lid 84 of the steam 80 of the first embodiment. Is. The opening / closing lid 85 is different from the opening / closing lid 84 described in the first embodiment only in that the top plate portion 85a is employed. Other configurations, materials, and the like are the same as those of the opening / closing lid 84 described in the first embodiment. The top plate portion 85a is attached to the outer peripheral ring 84b so as to close the inner side of the outer peripheral ring 84b. In the figure, the same reference numerals are given to the same components as those in the steam 80 described in the first embodiment.
This steam 80B is composed of a body 83 and an opening / closing lid 85.

The opening / closing lid 85 is a member that does not have a gap or a through-hole that functions as an opening for discharging steam, and is entirely formed without a gap. Can do.
The entire outer peripheral wall 81 of the body 83 is also formed without a gap.
For this reason, the outer peripheral wall 81 of the barrel portion 83 of the steam 80B is placed on the steam placement portion 14 of the steam stand 50, and the trunk portion 83 is provided by the opening / closing lid 85 installed on the outer peripheral wall 81. By closing the top, a steamer can be configured in which only the inner space 12c of the inner cylinder portion 12 of the evaporating base 50 is an opening for discharging steam.

  The opening / closing lid 85 may be anything as long as it is formed without gaps and can cover the body 83 without gaps, and a top plate portion that is a member different from the outer ring 84b inside the outer ring 84b. The configuration is not limited to the configuration in which 85a is fixed and the inner side of the outer peripheral ring 84b is closed with the top plate portion 85a, but the entire configuration may be a single member (in other words, an open / close lid configured with only the top plate portion).

As shown in FIG. 6, a body portion 83 on which a food F is placed on a food platform 82 is installed on the evaporating base 50 in which the vapor source liquid material R is placed in the liquid storage recess 13 a of the liquid storage portion 52. When the steamer is heated in the microwave oven 90 to steam the food F, a steam circulation flow can be formed in the steam 80B by the steam flow S rising from the steam table 50.
The steam flow S rising from the liquid storage recess 13a around the inner cylinder portion 12 reaches the top plate portion 85a of the open / close lid 85 of the steam 80B, toward the center portion of the top plate portion 85a, and the top plate portion 85a. After moving downward from the vicinity of the central part of the food, it collides with the food F or the food table 82 and diffuses toward the outer peripheral wall 81 of the steam 80B, and rises in the direction directly above the liquid storage recess 13a. A circulating flow that merges with the steam flow S is formed.

However, in the case of this steaming unit and steamer, since the opening / closing lid 85 having no steam discharge opening is adopted, there is no leakage of steam from the steam discharge opening. Compared to the steaming unit of the first embodiment that employs the opening / closing lid 84 having an opening, the amount of steam of the steam flow S descending from near the center of the top plate portion of the opening / closing lid increases in the steam.
Furthermore, in the case of this steaming unit and steamer, steam in the steamer can be discharged from the vent groove 51 formed in the bottom of the liquid storage part 52 of the steaming table 50 through the inner space 12c of the inner cylinder part 12. It has become. With the release of steam from the steam source liquid R and food F, and with the continued heating and expansion of the steam in the steam by microwaves, the steam in the steamer passes through the inner space 12c of the inner cylinder portion 12 to the steam table 50. By smoothly discharging from the vent groove 51, the internal pressure in the steamer does not increase. Moreover, the flow of the steam flow S descending from the vicinity of the center of the top plate 85a is formed by forming a steam flow that descends from the vicinity of the center of the top plate 85a through the inner space 12c of the inner cylinder portion 12. Since it becomes easy to form and the amount of steam forming this steam flow S increases, equalization of steam cooking of the food F on the food platform 82 can be realized more reliably.

The ventilation groove 51 of the steaming table 50 will be described.
FIG. 8 is a view showing a structure of the steaming base 50 as viewed from the lower side (the bottom side of the liquid storage part 52).
As shown in FIGS. 6, 7, and 8, the vent groove 51 is a portion (contact portion 13 c) in contact with the microwave oven food installation base 91 of the bent portion 13 b at the bottom of the liquid storage portion 52. It is formed in a groove shape that is recessed from the inner space 12 c of the inner cylinder portion 12 toward the outer side of the outer wall portion 11 of the liquid storage portion 52. In other words, the vent groove 51 is formed in a groove shape that is recessed from the virtual plane G where the contact portion 13c is located.
In the illustrated example of the digester base 50, a portion corresponding to the vent groove 51 of the bent portion 13b of the liquid storage portion 52 is formed thin. However, the evaporating table is not limited to this, and has a configuration in which a portion corresponding to the vent groove 51 of the bent portion 13b is curved or bent so as to locally protrude into the liquid storage recess 13a. There may be.

In the illustrated example, the evaporating table 50 has a configuration having only one vent groove 51, but the evaporating table according to the present invention has vent grooves at a plurality of locations in the circumferential direction of the bent portion 13b. The formed structure may be sufficient.
The number of ventilation grooves 51 formed in the steaming table 50 and the size (groove width) of the ventilation grooves 51 in the circumferential direction of the bent portion 13 b can be selected as appropriate. In view of preventing rattling when installed on the object installation table 91 and ensuring installation stability, the bottom of the liquid storage unit 52 is provided at three or more locations substantially equal in the circumferential direction of the bent portion 13b. A contact portion of the bent portion 13b that is in contact with the microwave oven food installation table 91 is secured.
This does not necessarily mean that the number of portions where the contact portion is secured in the bent portion 13b is three or more, and the three or more portions that are substantially equal in the circumferential direction of the bent portion 13b. This means a configuration in which the contact portion exists, and includes the case where the number of the portions where the contact portion of the bent portion 13b is secured is 1 or 2.

As an example, FIG. 9 shows that the concave grooves 51 for ventilation are formed at three locations in the circumferential direction of the bent portion 13b at the bottom of the liquid storage portion 52, and the microwave oven is provided at three locations that are substantially equal in the circumferential direction of the bent portion 13b. An example of a steaming table 50A having a configuration in which a contact portion 13c that is in contact with 90 cooked food mounting tables 91 is secured (a variation of the steaming table of the second embodiment) is illustrated.
Further, in the digester base 50A illustrated in FIG. 9, the total of the circumferential dimensions (circumferential extension dimensions) of the bent portions 13b of the three contact portions 13c is the bent portion 13b of the three vent grooves 51. It is made smaller than the sum total of the dimension (groove width) in the circumferential direction. A portion corresponding to the contact portion 13 c in the bent portion 13 b is formed in a protruding shape at the bottom of the liquid storage portion 52.
Even when four or more vent grooves 51 are formed in the bottom of the liquid storage section 52, the sum of the dimensions in the circumferential direction (circumferential extension dimension) of the bent portions 13b of all the contact portions 13c is all the vent grooves. A configuration smaller than the total dimension (groove width) in the circumferential direction of the bent portion 13b of the groove 51 can be employed.

In addition, as the evaporating stand having one or more ventilation grooves 51 at the bottom of the liquid storage part 52, the bent part 13b is provided at three or more places in the circumferential direction of the bent part 13b at substantially equal places. It is sufficient that the contact portion to be brought into contact with the food product mounting table 91 is secured, and the sum of the dimensions in the circumferential direction (circumferential extension dimension) of the bent portions 13b of all the contact portions 13c is all the ventilation. It goes without saying that a configuration larger than the sum of the dimensions (groove width) in the circumferential direction of the bent portion 13b of the concave groove 51 for use can also be adopted.
When the number of contact portions in the circumferential direction of the bent portion 13b is 1 or 2, it is essential to adopt this configuration.

  As described above, when the evaporating base 50 having the ventilation groove 51 at the bottom of the liquid storage part 52 is installed on the food installation base 91 of the microwave oven 90, Vapor in the inner space 12c of the inner cylinder part 12 is discharged to the outside of the outer wall part 11 of the liquid storage part 52 between the cookware installation base 91 of the range 90 and the liquid storage part 52 (specifically, the bent part 13b). A steam discharge path is ensured. Thereby, the steam in the steamer can be smoothly discharged from the groove 51 for ventilation of the steaming table 50 through the inner space 12c of the inner cylinder part 12, and the steam flow S descending from the vicinity of the center part of the top plate part 85a is generated. The amount of steam to be formed can be increased, and equalization of steam cooking of the food F on the food platform 82 can be realized more reliably. Even when the amount of steam generated from the steam source liquid R is small, there is an advantage that it is easy to obtain the steam flow S descending from the vicinity of the center of the top plate portion 85a.

  Further, as the steam 80B, when the outer peripheral wall 81 of the trunk portion 83 and at least the open / close lid 85 of the open / close lid 85 are formed of an airtight member formed of glass or a synthetic resin material, Steam leakage from the steam 80B can be easily reduced, which is advantageous in increasing the amount of steam that forms the steam flow S descending from the vicinity of the center of the top plate portion 85a.

  The steam constituting the steaming unit and the steamer is not limited to a structure having only one body portion 83, and a structure in which a plurality of body portions 83 are provided in upper and lower stages, for example, an open / close lid in the steaming 80A illustrated in FIG. It is good also as a structure using the opening / closing lid | cover 85 demonstrated in this embodiment instead of 84.

(Third embodiment)
Next, a third embodiment of the present invention will be described.
As shown in FIG. 10, the evaporating base 20 (microwave oven evaporating stand) of this embodiment includes a front end closing wall 12a at the front end portion of the inner cylindrical portion 12 of the evaporating stand 50 of the second embodiment, The liquid discharge opening 12b that opens to the outer peripheral surface of the tip is omitted. Reference numeral 21 is attached to the inner tube portion of the steaming table 20.
Except for the point that the tip closing wall 12a and the liquid discharge opening 12b are omitted, the configuration is the same as that of the evaporating table 50 of the second embodiment. 10 and 11, the same reference numerals are given to the same components as those in FIGS. 6 to 9.
In the figure, reference numeral 23 denotes a liquid storage part of the distillation table 20. This liquid storage part 23 is different from the liquid storage part 52 of the distillation base 50 of the second embodiment only in that the inner cylinder part 21 is adopted.

  The evaporating table 20 is formed such that the front end portion of the inner cylinder portion 21 is a simple cylinder, and the inner cylinder portion 21 is a bottomless cylinder. The inner cylinder portion 21 has a liquid discharge opening portion 22 at the front end. The liquid discharge opening 22 indicates an inner portion of the tip of the inner cylinder portion 21. The central axis of the liquid discharge opening 22 coincides with the central axis L2 of the inner cylinder 21 and the inner diameter of the tip of the inner cylinder 21 is the inner diameter of the liquid discharge opening 22.

  In the digester base 50 of the second embodiment, the lower end position of the liquid discharge opening 12b of the inner cylinder part 12 is the upper limit position of the liquid level of the vapor source liquid material R stored in the liquid storage recess 13a. On the other hand, in the distillation table 20 of the present embodiment, the protruding dimension t1 of the inner cylinder portion 12 from the bottom portion 11a and the bent portion 13b of the outer wall portion 11 is the amount of the vapor source liquid material R stored in the liquid storage recess 13a. It becomes the upper limit position of the liquid level.

FIG. 11 shows an example of a steaming unit (a steaming unit for a microwave oven) constructed using this steaming table 20, and shows a state where a steamer having a steaming 80B installed on the steaming table 20 is assembled. Show.
In a state where the vapor source liquid R is stored in the liquid storage part 23 of the steaming table 20, the steam 80 </ b> B containing the food F to be cooked is installed in the steaming unit 14 of the steaming table 20. By heating the steam 80B installed on the steam table 20 with the microwave oven 90, the food F can be steamed and cooked as in the case of the second embodiment. Similarly to the case of the second embodiment, a steam circulation flow can be formed in the steamer constituted by the steam table 20 and the steam 80B.

In FIG. 11, reference numeral 21 a is an inner space of the inner cylinder portion 21.
In the liquid storage part 23, the vent groove 51 formed in a groove shape recessed from the contact part 13 c (not shown) of the bent part 13 b that is a continuous part of the outer wall part 11 and the inner cylinder part 21 is formed by the inner cylinder part. 21 penetrates the bottom (bending portion 13b in the illustrated example) of the liquid storage portion 23 toward the outside of the outer wall portion 11 from the inner space 21a.

In the case of this evaporating stand 20, since the structure of the inner cylinder part 21 is simple, manufacture is easy and it can manufacture at low cost.
Moreover, since the inner cylinder part 21 is the structure which equips the front-end | tip with the liquid discharge opening part 22 opened with the center axis line which corresponds to the center axis line L2, it installs steam on the steaming stand 20, and steams food. When cooking, compared with the inner cylinder part 12 of the second embodiment, the steam flow S descending from the vicinity of the central part of the top plate part 85a of the open / close lid 85 for steaming into the inner space 21a of the inner cylinder part 21 Inflow is easy. For this reason, in the evaporating stand 20 of this embodiment, compared with the evaporating stand 50 of 2nd Embodiment, the flow of the steam flow S descend | falling from the center part vicinity of the top-plate part 85a is smooth, As a result, the evaporating stand The number of places where steam stays without moving in the steamer constituted by 20 and steam 80B is reduced, and the equalization of steam cooking of the food F on the food platform 82 can be realized more reliably. There is. Even when the amount of steam generated from the steam source liquid R is small, it is easy to obtain the steam flow S descending from the vicinity of the central portion of the top plate portion 85a.

(Fourth embodiment)
Next, a fourth embodiment of the present invention will be described.
FIG. 12 shows an example of a steaming table 30 (a microwave oven steaming table) of this embodiment and a steaming unit (a microwave oven steaming unit) configured using this steaming table 30.
As shown in FIG. 12, the evaporating base 30 of this embodiment employs a cylindrical outer wall 31 instead of the eaves-shaped outer wall 11 of the evaporating base 50 of the second embodiment.
The outer wall portion 31 has a constant inner diameter and outer diameter over the entire length in the direction along the central axis L3.

In the figure, reference numeral 33 denotes a liquid storage part of this steaming table, and 33a denotes a liquid storage recess. This liquid storage part 33 is different from the liquid storage part 52 of the digester base 50 of the second embodiment in that the outer wall part 31 is adopted. Further, the adoption of the cylindrical outer wall portion 31 makes the shape of the liquid storage recess 33a different from the liquid storage recess 13a of the liquid storage portion 52 of the distillation table 50 of the second embodiment. Further, a vent groove 34 is formed at the bottom of the liquid storage part 33 of the steaming table 30.
In FIG. 12, the same components as those in FIGS.

Reference numeral 35 denotes an inner cylinder portion of the steaming table 30. The inner cylindrical portion 35 rises from the entire circumference of one opening end portion (one of the opening end portions at both ends in the central axial direction) of the outer wall portion 31 to the inside of the outer wall portion 31 toward the other opening end portion. Is formed. The inner cylinder part 35 is formed in a tapered cylindrical shape having a diameter that decreases from one open end of the outer wall part 31 toward the protruding tip side (the protruding tip side of the inner cylinder part 35). Moreover, this inner cylinder part 35 equips the front-end | tip part with the front-end | tip closing wall 12a and the liquid discharge opening part 12b similarly to the inner cylinder part 12 of the evaporating stand 50 demonstrated in 2nd Embodiment. is there.
The steam mounting part 14 is provided around the other opening end of the outer wall part 31.

  In this steaming table 30, a bent portion 32, which is a continuous portion of the outer wall portion 31 and the inner cylindrical portion 35, is orthogonal to the central axis of the inner cylindrical portion 35 (in the example shown, coincides with the central axis L3 of the outer wall portion 31). It is the structure extended cyclically | annularly within the virtual plane G1 to do.

  The outer wall portion 31 and the inner cylinder portion 35 of the liquid storage portion 33 extend from the bent portion 32 in a direction inclined with respect to the virtual plane G1 (the outer wall portion 31 is perpendicular to the virtual plane G1). In addition, the bent portion 32 functions as an installation contact portion that contacts the cookware installation table 91 of the microwave oven 90 in the cooking table 30 and the liquid storage unit 33. The bent portion 32 has a linear shape in which a portion (contact portion) that comes into contact with the food installation base 91 of the microwave oven 90 extends in an annular shape within the virtual plane G1.

In the evaporating base 30, the bottom portion of the liquid storage recess 33 a that is annularly secured around the inner cylindrical portion 35 inside the outer wall portion 31 is located in the vicinity of the bent portion 32. That is, the liquid storage recess 33a has a deepest depth near the inner surface of the outer wall portion 31.
In this evaporating table 30, the vapor source liquid material R put in the liquid storage recess 33a is stored in the vicinity of the inner surface of the outer wall portion 31 so that the depth (liquid depth) from the liquid surface becomes the deepest. For this reason, in this digester stand 30, the microwave reflected by the inner side surface 92 (see FIG. 11 etc. in the microwave oven) is reflected on the inner surface in the vertical direction perpendicular to the ceiling surface and floor surface. The steam source 10 and the steam base 50 of the second embodiment can be used for heating the steam source liquid material R more effectively.

In FIG. 12, the state which assembled the steamer which installed the steam 80C on the steaming stand 30 is shown.
The evaporative steam 80C includes a body portion 83 that is stacked in multiple upper and lower stages (two in the illustrated example), and an opening / closing lid 85 that is installed on the uppermost body portion 83 and closes the body portion 83. Yes.
However, the steam is not limited to this, and for example, steam 80B having only one body 83 as illustrated in FIG. 6 can be employed.

The vent groove 34 of the steaming table 30 will be described.
FIG. 13 is a diagram showing a configuration of the steaming table 30 as viewed from the lower side (the bottom side of the liquid storage unit 33).
As shown in FIG. 12 and FIG. 13, the vent groove 34 is a portion (lower end portion, contact portion 32 a) of the bent portion 32 that comes into contact with the microwave oven food installation table 91 at the bottom of the liquid storage portion 33. It is formed in a groove shape penetrating from the inner space 12 c of the inner cylinder part 35 toward the outer side of the outer wall part 31 of the liquid storage part 33. In other words, the vent groove 34 is formed in a groove shape that is recessed from the virtual plane G1 where the contact portion 32a is located.

  The evaporating base 30 in the illustrated example has a thin portion corresponding to the vent groove 34 of the bent portion 32 of the liquid storage portion 33. However, the evaporating table is not limited to this, and has a configuration in which a portion corresponding to the vent groove 34 of the bent portion 32 is curved or bent so as to locally protrude into the liquid storage recess 33a. There may be.

  In FIG. 13, the evaporating table 30 having only one vent groove 34 is illustrated, but the present invention is not limited to this, and the vent grooves 34 are formed at a plurality of locations in the circumferential direction of the bent portion 32. It may be a configuration. The number of vent grooves 34 formed in the digester 30 and the size (groove width) of the vent grooves 34 in the circumferential direction of the bent portion 32 can be selected as appropriate. In view of preventing rattling when installed on the object installation table 91 and ensuring installation stability, the bottom of the liquid storage section 33 is provided at three or more locations substantially equal in the circumferential direction of the bent section 32. A contact portion 32a of the bent portion 32 that comes into contact with the cooking object installation base 91 of the microwave oven is secured. This does not necessarily mean that the number of the portions where the contact portions 32a are secured in the bent portion 32 is three or more, and the number of portions that are substantially equal in the circumferential direction of the bent portion 32 is three or more. This means a configuration in which the contact portion 32a exists, and includes the case where the number of portions where the contact portion 32a of the bent portion 32 is secured is 1 or 2.

As an example, FIG. 14 shows that the concave grooves 34 for ventilation are formed at three locations in the circumferential direction of the bent portion 32 at the bottom of the liquid storage portion 33, and the microwave oven is provided at approximately three locations in the circumferential direction of the bent portion 32. An example of a steaming table 30A having a configuration in which a contact portion 32a that is in contact with 90 cooked food mounting tables 91 is secured (a variation of the steaming table of the fourth embodiment) is illustrated.
Further, in the digester table 30A illustrated in FIG. 14, the total of the circumferential dimensions (circumferential extension dimensions) of the bent portions 32 of the three contact portions 32a is the bent portions 32 of the three vent grooves 34. It is made smaller than the sum total of the dimension (groove width) in the circumferential direction. Of the bent portion 32, a portion corresponding to the contact portion 32 a is formed in a protruding shape at the bottom of the liquid storage portion 33.
Even when four or more vent grooves 34 are formed in the bottom of the liquid storage section 33, the sum of the dimensions in the circumferential direction (circumferential extension dimension) of the bent portions 33 of all the contact portions 32a is the sum of all the vent grooves. A configuration smaller than the total dimension (groove width) in the circumferential direction of the bent portion 32 of the groove 34 can be employed.

In addition, as the evaporating stand having one or more ventilation grooves 34 at the bottom of the liquid storage portion 33, the bent portion 32 is provided at three or more locations in the circumferential direction of the bent portion 32 at approximately equal positions. It suffices if the contact portion 32a to be brought into contact with the food installation base 91 is secured, and the sum of the dimensions in the circumferential direction (circumferential extension dimensions) of the bent portions 32 of all the contact portions 32a is all It goes without saying that a configuration larger than the total dimension (groove width) in the circumferential direction of the bent portion 32 of the vent groove 34 can also be adopted.
When the number of contact portions 32a in the circumferential direction of the bent portion 32 is 1 or 2, it is essential to adopt this configuration.

(Fifth embodiment)
Next, a fifth embodiment of the present invention will be described.
FIG. 15 shows an example of a steaming table 40 (a microwave oven steaming table) according to this embodiment and a steaming unit (a microwave oven steaming unit) configured using the steaming table 40.
As shown in FIG. 15, the evaporating base 40 of this embodiment is open to the front end closing wall 12 a at the front end of the inner cylindrical portion 35 of the evaporating base 30 of the fourth embodiment and the outer peripheral surface of the front end of the inner cylindrical portion 35. The inner cylinder part 41 of the structure which abbreviate | omitted the liquid discharge opening part 12b to perform is comprised.
The configuration other than the inner tube portion 41 of the digester base 40 is the same as that of the digester base 30 of the fourth embodiment.
In FIG. 15, the same reference numerals are given to the same components as those in FIGS. 12 to 14.

  In the figure, reference numeral 43 denotes a liquid storage part of the steaming table 40. This liquid storage part 43 is different from the liquid storage part 33 of the cooking table 30 of the fourth embodiment only in that the inner cylinder part 41 is adopted. Further, reference numeral 43 a is given to the liquid storage recess of the liquid storage part 43.

  The front end portion of the inner cylinder portion 41 of the evaporating base 40 is formed in a simple cylindrical shape, and the inner cylinder portion 41 is a bottomless cylindrical shape. The inner cylinder portion 41 has a liquid discharge opening 42 at the opening at the tip thereof. The liquid discharge opening 42 indicates an inner portion of the tip of the inner cylinder portion 41. The central axis of the liquid discharge opening 42 coincides with the central axis L4 of the inner cylinder 41, and the inner diameter of the tip of the inner cylinder 41 is the inner diameter of the liquid discharge opening 42.

In FIG. 15, reference numeral 41 a is an inner space of the inner cylinder portion 41.
In the liquid storage part 43, the vent groove 34 formed in a groove shape recessed from the contact part 32 a of the bent part 32, which is a continuous part of the outer wall part 31 and the inner cylinder part 41, is an inner space of the inner cylinder part 41. The bottom part (bending part 32 in the illustrated example) of the liquid storage part 43 penetrates from 41 a toward the outer side of the outer wall part 31.

  In the steam table 40 of the present embodiment, the protruding dimension of the inner cylinder part 41 from the bent part 32 of the liquid storage part 43, that is, the dimension in the direction of the central axis L4 of the inner cylinder part 41 is stored in the liquid storage recess 43a. This is the upper limit position of the liquid level of the vapor source liquid material R.

In the case of this steaming table 40, since the structure of the inner cylinder part 41 is simple, manufacture is easy and it can manufacture at low cost.
Moreover, since the inner cylinder part 41 is the structure which equips the front-end | tip with the liquid discharge opening part 42 opened with the center axis line corresponding to the center axis line L4, the inner cylinder part 35 of the digester stand 30 of 4th Embodiment. Compared to the above, when the steamer having the opening / closing lid 85 that is not formed with a gap or a through-hole that functions as an opening for discharging steam is installed on the steaming table 40, the steam opening / closing lid 85 is used when steaming the food. It is easy for the steam flow S descending from the vicinity of the central portion of the top plate portion 85a to flow into the inner space 41a of the inner cylinder portion 41. For this reason, in the steaming table 40 of this embodiment, compared with the steaming table 30 of 4th Embodiment, the flow of the steam flow S descend | falling from center part vicinity of the top-plate part 85a is smooth, As a result, the steaming table The number of places where the steam stays without moving in the steamer composed of 40 and steamed steam is reduced, and the steam cooking of the food F (not shown in FIG. 15) on the steamed food mounting table 82 is equivalent. There is an advantage that can be realized more reliably. Even when the amount of steam generated from the steam source liquid R is small, it is easy to obtain the steam flow S descending from the vicinity of the central portion of the top plate portion 85a.

  In FIG. 15, steam 80B (steam composed of one trunk portion 83 and an open / close lid 85 that does not have a gap or a through hole functioning as a steam discharge opening) is installed on the steam base 40. Although the state which comprised the above-mentioned steamer is illustrated, the steaming installed in the steaming stand 40 is not limited to this. For example, as in the steam 80C illustrated in FIG. 12, it may be configured by a plurality of body portions 83 and an opening / closing lid 85 that does not have gaps or through holes that function as steam discharge openings. good.

As the evaporating table according to the present invention, it is also possible to adopt a configuration in which the vent groove is omitted from the evaporating table exemplified in the second to fifth embodiments.
As the steaming unit according to the present invention and the method for producing steamed food, any of the steaming tables exemplified in the first to fifth embodiments can be adopted as the steaming stand, and further illustrated in the second to fifth embodiments. It is also possible to employ a steaming table having a configuration in which the ventilation groove is omitted from the steaming table. Assembling a steamer with a configuration in which a steaming table having a configuration in which a groove for ventilation is omitted is employed, and a steaming unit having a configuration using an opening / closing lid that does not have an opening for discharging steam is mounted on the steaming table. Even when food is cooked, cooking of the bent part of the steaming table and the microwave oven depends on the accuracy of forming the bent part of the bottom of the liquid storage part of the steaming table and the accuracy of forming the upper surface of the cooking table of the microwave oven. Steam in the steamer leaks from a small gap formed between the object installation table and if such a gap does not exist, a part of the bent part of the steaming table is cooked in the microwave oven by increasing the steamer internal pressure. The steam in the steamer is released with a slight lift from the object installation table. However, when a steaming table having a vent groove is used, it is preferable in that the steam is surely and smoothly released because a space for discharging steam is surely secured by the vent groove.
Moreover, in FIG.6, FIG.11, FIG.12, FIG. 15, the opening / closing lid | cover 85 (opening / closing lid | cover which does not have the opening part for vapor | steam discharge | emission) demonstrated in 2nd Embodiment as steam installed on a steaming stand. However, the present invention is not limited to this, and the opening / closing lid 84 having the steam discharge opening described in the first embodiment is installed on the uppermost body 83. Needless to say, it is also possible to use steam having the structure described above. There is no limitation in particular in the number of the trunk | drum 83 which comprises steam.

In addition, this invention is not limited to the above-mentioned embodiment, It can change suitably.
In the above-described embodiment, the inner cylindrical portion is exemplified by a tapered cylindrical configuration, but the inner cylindrical portion is not limited to this, and as the inner cylindrical portion, for example, a tapered cylindrical shape having a rectangular cross section (tapered angular cylindrical shape) ) Can also be adopted. Further, as the inner cylindrical portion, other than a rectangular cross-sectional outer shape, for example, an elliptical, pentagonal, hexagonal tapered cylindrical shape or the like can be adopted.
Also, the outer wall portion is not limited to a saddle shape or a cylindrical shape, and for example, a rectangular tube shape or the like can be adopted.
The evaporating base of each embodiment described above is an integrally molded product formed entirely by a synthetic resin material that transmits microwaves. Specifically, the same synthetic resin material as that exemplified in the first embodiment is used. Can be used. However, the distillation table according to the present invention is not limited to this, and for example, a part having a part formed of a material that absorbs microwaves may be employed.
As the steam constituting the steaming unit according to the present invention, either one having only one body part or one having two or more body parts can be adopted. There is no limit to the number of trunks that make up the steam.
The method for producing a steaming table, steaming unit, and steamed food according to the present invention can be applied to steaming for several minutes in addition to steaming for 15 minutes or longer.

It is a perspective view which shows 1st Embodiment of the digester stand for microwave ovens which concerns on this invention. It is a front sectional view which shows the structure of the digester stand of FIG. It is a plane sectional view which shows the structure of the steaming stand of FIG. 1, and is the sectional view on the AA line of FIG. It is a figure which shows an example of the steaming unit which concerns on this invention, Comprising: It is sectional drawing which shows the assembly state of the steaming unit using the steaming stand of FIG. It is a figure which shows an example of the steaming unit which concerns on this invention, Comprising: It is sectional drawing which shows the assembly state of the steaming unit which made the trunk | drum part of steaming upper and lower multistage. It is sectional drawing which shows 2nd Embodiment of the cooking stand for microwave ovens which concerns on this invention, and an example of the steaming unit comprised using this cooking stand. It is a front view which shows the external appearance structure of the digester stand for microwave ovens of FIG. It is a figure which shows the structure which looked at the digester stand for microwave ovens of FIG. 6 from the lower side (bottom part side of a liquid storage part). It is a figure which shows the structure which looked at the evaporating stand for microwave ovens of the modification of 2nd Embodiment of this invention from the lower side (bottom part side of a liquid storage part). It is a perspective view which shows 3rd Embodiment of the digester stand for microwave ovens which concerns on this invention. It is sectional drawing which shows an example of the steaming stand of FIG. 10 and the steaming unit comprised using this steaming stand. It is sectional drawing which shows 4th Embodiment of the cooking stand for microwave ovens which concerns on this invention, and an example of the steaming unit comprised using this cooking stand. It is a figure which shows the structure which looked at the digester stand for microwave ovens of FIG. 12 from the lower side (bottom part side of a liquid storage part). It is a figure which shows the structure which looked at the evaporating stand for microwave ovens of the modification of 4th Embodiment of this invention from the lower side (bottom part side of a liquid storage part). It is sectional drawing which shows 5th Embodiment of the digester for microwave ovens which concerns on this invention, and an example of the steamer unit comprised using this steamer.

Explanation of symbols

  DESCRIPTION OF SYMBOLS 10 ... Microwave oven table, 11 ... Outer wall part, 11a ... Bottom part, 11b ... Bottom part opening part, 12 ... Inner cylinder part, 12a ... Tip closing wall, 12b ... Liquid discharge opening part, 12c ... Inner space, 13 ... Liquid storage part, 13a ... recess (liquid storage recess), 13b ... bent part, 13c ... contact part, 14 ... steaming place, 20 ... steaming table for microwave oven, 21 ... inner cylinder part, 21a ... inner space 22 ... Liquid discharge opening, 23 ... Liquid storage part, 30, 30A ... Steaming table for microwave oven, 31 ... Outer wall part, 32 ... Bent part, 32a ... Contact part, 33 ... Liquid storage part, 33a ... Recess (Liquid storage recess), 34 ... Ditch for ventilation, 35 ... Inner cylinder, 40 ... Distilling table for microwave oven, 41 ... Inner cylinder, 41a ... Inner space, 42 ... Opening for liquid discharge, 43 ... Storage Liquid part, 43a ... recess (liquid storage recess), 50, 50A ... digester for microwave oven, 51 ... concave groove for ventilation, 52 ... liquid storage 80, 80A, 80B, 80C ... steam, 81 ... outer peripheral wall, 82 ... food placing table, 82a ... food placing surface, 82b ... through-hole, 83 ... trunk, 84 ... open / close lid, 84a ... top plate, 85 ... Opening / closing lid, 85a ... Top plate part, 90 ... Microwave oven, 91 ... Cooking object placing table (turn table), 92 ... Inner side surface, 93 ... Inside space, F ... Food, G, G1 ... Virtual plane, L1 L4 ... center axis, R ... vapor source liquid, S ... vapor flow, d ... depth dimension (of liquid storage part), t, t1 ... projecting dimension (inner cylinder part).

Claims (13)

A steaming table for a microwave oven that is used by placing the steamed food when cooking the food stored in the steaming oven in a microwave oven,
It has an inner cylinder part standing upright from the bottom part of the outer wall part inside the outer wall part formed in a bowl shape by the material which permeate | transmits a microwave, and the inner cylinder part inside the outer wall part A vapor source liquid material in which one or more selected from water, water-containing beverages, and water-containing liquid foods are mixed in a recess secured in a ring around the water and generates water vapor by heating in a microwave oven A liquid storage part in which is stored,
A steam mounting portion provided around the opening of the outer wall portion of the liquid storage portion and on which the steam is mounted;
The inner cylinder part is provided so as to rise from the periphery of the bottom opening part opened at the bottom part of the outer wall part, and is provided at the central part in plan view of the liquid storage part. A steaming stand for a microwave oven, wherein a liquid discharge opening for discharging the vapor source liquid from the liquid storage part is opened.   2. The evaporating table for microwave oven according to claim 1, wherein the inner cylinder part is formed in a tapered shape as it goes from the bottom part of the outer wall part to the tip part side of the inner cylinder part. A steaming table for a microwave oven that is used by placing the steamed food when cooking the food stored in the steaming oven in a microwave oven,
An outer wall formed in a cylindrical shape by a material that transmits microwaves, and formed so as to rise from the entire circumference of one of the opening end portions at both ends of the outer wall portion to the inside of the outer wall portion toward the other opening end portion. A tapered cylindrical inner cylinder part, and selected from water, water-containing beverages, and water-containing liquid foods in a recess secured annularly around the inner cylinder part inside the outer wall part A liquid storage part in which one or more are mixed and a vapor source liquid material that generates water vapor by heating in a microwave oven is stored;
A steam mounting portion that is provided around the other opening end of the outer wall portion of the liquid storage portion and on which the steam is mounted;
The inner cylinder part is formed in a taper shape that tapers from one open end of the outer wall part toward the distal end side of the inner cylinder part, and is provided in the central part in plan view of the liquid storage part. An evaporating stand for a microwave oven, wherein a liquid discharge opening for discharging the vapor source liquid from the liquid storage portion is opened at a tip portion of the cylindrical portion.   The inner cylinder part has a tip closing wall that blocks a projecting tip from the outer wall part, and the liquid discharge opening on the tip part side of the inner cylinder part is opened on the outer peripheral surface of the inner cylinder part. The evaporating stand for microwave ovens according to any one of claims 1 to 3.   In the liquid storage part, a bent part which is a continuous part of the outer wall part and the inner cylinder part is annularly extended in a virtual plane orthogonal to the central axis of the inner cylinder part, and the outer wall part and the The inner cylinder portion extends from the bent portion in a direction inclined with respect to the virtual plane, and the bent portion functions as an abutting portion for installation that abuts on a food installation table of the microwave oven. The steam stand for microwave ovens according to any one of claims 1 to 4.   The bottom portion of the liquid storage part is recessed from a portion of the bent part that comes into contact with the microwave oven food installation table, and passes through from the inner space of the inner cylinder part toward the outside of the outer wall part. A concave groove is formed, and at three or more locations that are substantially equal in the circumferential direction of the bent portion, a contact portion is provided in which the bent portion is brought into contact with the food installation table of the microwave oven. 6. A digester for a microwave oven according to claim 5.   The projecting dimension of the inner cylinder part from the bent part of the liquid storage part is smaller than the depth dimension of the liquid storage part and larger than ½ of the depth dimension of the liquid storage part. The cooking stand for a microwave oven according to any one of claims 1 to 6.   The electron according to any one of claims 1 to 7, wherein the steam is formed of one or more selected from wood, bamboo, and a material that can transmit microwaves. A range steamer.   A steaming unit for a microwave oven comprising the steaming table for a microwave oven according to any one of claims 1 to 8, and a steam capable of being placed on the steaming part of the steaming table for the microwave oven. . The steamer has a body portion provided with a food platform for forming a food placing surface extending in a direction orthogonal to the central axis of the outer peripheral wall on the inner side of the cylindrical outer peripheral wall, and on the body portion. An open / close lid provided detachably, the food platform is formed with a through-hole through which steam rising from the digester for the microwave oven is passed, and the open / close lid is formed without a gap,
By placing the outer peripheral wall of the body portion of the steam on the steam mounting portion of the steam table for the microwave oven, and closing the body portion by the opening and closing lid installed on the outer peripheral wall, The steaming unit for a microwave oven according to claim 9, wherein a steamer is configured in which only an inner space of the inner cylinder portion of the steaming stand for a microwave oven is used as an opening for discharging steam.   The steaming unit for microwave oven according to claim 10, wherein the outer peripheral wall and the opening / closing lid of the steaming are configured by an airtight member. A method for producing steamed and cooked food by steaming food using the microwave oven according to claim 1 or the microwave steaming unit according to claim 10 or 11,
Steam cooking is performed in a state where a vapor source liquid material, which is a mixture of one or more selected from water, water-containing beverages, and water-containing liquid foods, is stored in the liquid storage portion of the microwave oven. The steam containing the food is placed on the steam placing part of the steam stand for the microwave oven, and the steam stand for the microwave oven and the steam placed on the steam stand for the microwave oven are heated by the microwave oven. A method for producing steamed and cooked foods.   The fragrance is added to the vapor source liquid before heating is started in the microwave oven or in the microwave oven of the steam, or in the middle of heating. 12. A method for producing steamed and cooked food according to 12.

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