JP2012061260A - Pan for cooking rice and making boiled and seasoned dish - Google Patents

Abstract

PROBLEM TO BE SOLVED: To prevent a lid of a pan from rattling due to vapor pressure while making boiled and seasoned dish etc. with the pan closed with the lid.SOLUTION: A steam escaping mechanism 4 provided at the center of the lid 3 of the pan comprises: a core rod 6 erected and fastened to a lid material 5; stream escaping holes 7 formed around the core rod 6 in the lid material 5; a steam discharge amount adjustment member 8 that moves rotationally around the core rod 6 and can block a specific steam escaping hole 7; a spring 10 that can be placed on a spring bearer 8z of the steam discharge amount adjustment member 8; and a knob member 11 capable of compressing the spring 10. The press strength of the spring 10 with respect to the steam discharge amount adjustment member 8 is set at a value a little smaller than the weight of the lid 3 of the pot and a gap c is formed between the knob member 11 and the steam discharge amount adjustment member 8.

Description

  The present invention relates to a rice cooking / cooking pan that can save energy by shortening the cooking time and boiling time, and particularly when the steam pressure in the pan is increased, the pan lid rattles and generates abnormal noise. The present invention relates to a technique effective in preventing the occurrence of the failure.

  Conventionally, the present applicant has tried to save energy by shortening the cooking time and boiling time, and has been effective in preventing boiling and spilling of spilled juice and boiled juice, and is a technology that provides a simple cooking and cooking pot for cooking rice. In rice cooking and cooking pots consisting of a main body and pan lid, the peripheral edge of the pan body's opening extends from the peripheral edge of the pan lid to the apron part surrounding the pan lid, and the pan lid is It has a cross-sectional arch shape that is curved so that the height is the highest and the height decreases toward the periphery, and a discharge hole for discharging steam etc. is provided at a predetermined location of this pan lid, A steam discharge member made of an elastic material in close contact with the upper surface of the pan lid so as to cover the upper surface of the discharge hole of the pan lid, communicated with the lower surface of the discharge port of the steam lid, etc. Vapor discharged from the discharge hole is discharged. The concave groove for discharging from the periphery of the member proposes a technique so as to form along the radial direction. (For example, refer to Patent Document 1.)

Japanese Patent Application No. 2010-141122

  However, in the case of the technique of the above-mentioned Patent Document 1, although it is extremely effective in preventing boiling and splashing of the broth, especially when the steam pressure in the pan increases, the pan lid generates rattling noise. There was a problem like this.

  Therefore, an object of the present invention is to prevent the pot lid from rattling due to the vapor pressure when the pot lid of the pot is closed to cook the boiled food or the like.

  In order to achieve the above object, the present invention provides a rice cooking / boiled cooking pan provided with a pan body and a pan lid, and is provided with a steam discharge mechanism for discharging the steam in the pan body to the outside at the center portion of the pan lid. As a steam discharge mechanism, a core rod standing at the center portion of the lid member and having a threaded portion at least at the upper end, a plurality of steam discharge holes drilled in the lid member around the core rod, and the core rod And a steam discharge amount adjusting member that can be rotated around the core rod and that can adjust the steam discharge amount by closing the steam discharge hole at a predetermined position according to the rotation position, and is disposed around the core rod. And a lower end side of the spring mounted on the spring seat of the steam discharge amount adjusting member, and a knob member that can be screwed into the screw portion of the upper end portion of the core rod. The spring is compressed. A pressing force for pressing the steam discharge amount adjusting member against the lid member is generated, and a predetermined gap is formed between the knob member and the steam discharge amount adjusting member. The steam discharge amount adjusting member that receives the pressing force is pushed up against the spring force slightly before the pan lid is pushed up when the steam pressure in the pan body increases.

Here, since the pushing force required to push up the pan lid by the steam pressure is almost the same value as the weight of the whole pan lid, the pushing force of the spring that presses the steam discharge adjustment member is set to the pan lid itself. It is slightly smaller than the pushing force required for pushing up, and by providing a gap between the knob member and the steam discharge adjusting member, steam is resisted against the spring force before the pan lid is pushed up by the steam pressure. The discharge amount adjusting member is raised by the gap, and a gap is generated between the lid member and the steam discharge amount adjusting member so that the steam is discharged from the gap.
By carrying out like this, the vapor pressure in a pan main body reduces, and it can prevent the malfunction like a cover rattling.
At this time, if the peripheral edge of the opening of the pan is configured to protrude outward and upward from the peripheral edge of the pan lid, even if the soup is discharged together with the steam, the soup discharged on the top surface of the lid Etc. can be kept clean without being scattered around.

Moreover, since it is necessary to make the pushing force of a spring slightly smaller than the pushing force required to push up a pan lid, when the weight of the whole pan lid is set to W, for example, a spring is (0.85-0). .92) It is preferable to start shrinking when receiving a force of about W.

Then, when such a force is applied to the spring, the steam discharge amount adjusting member can be pushed up before the pan lid is lifted if the spring can be contracted. At this time, if the pressing force of the spring is smaller than 0.85 × W, the spring shrinks when the vapor pressure is low and the pressure in the pan does not increase, so the cooking time and boiling time cannot be shortened. When the pressing force is larger than 0.92 × W, in some cases, the pan lid is easily lifted temporarily, and there is a possibility of rattling.

A steam discharge mechanism that discharges the steam inside the pan body to the outside is provided at the center of the pan lid, and a spring that operates the steam discharge amount adjusting member at a predetermined steam pressure is provided in the steam discharge mechanism. Before the pot lid rattles, the amount of steam discharged increases and the pressure drops, preventing the lid from rattling.

It is a whole perspective view which shows an example of the cooking pot for boiled rice and boiled cooking which concerns on this invention. It is explanatory drawing which makes the pot for cooking rice and boiled cooking into a longitudinal cross-section. It is explanatory drawing of the state which removed the knob member of the steam discharge mechanism of the pan lid. It is explanatory drawing which shows the relationship between a steam discharge amount adjusting member and a spring. It is explanatory drawing of the cover material of the state which removed the knob member, the vapor | steam discharge | emission amount adjustment member, and the spring, and a discharge hole. It is explanatory drawing which looked at the steam discharge amount adjustment member from the back side.

Embodiments of the rice cooking and cooking pots according to the present invention will be described with reference to the accompanying drawings.
The cooking pot for boiled rice / boiled cooking according to the present invention is designed to save energy by shortening the boiled cooking and boiling time. Even in such a case, it is intended to prevent the pot lid from rattling by preventing the pot lid from lifting, and is characterized by providing a spring in the steam discharge mechanism in the central portion of the pot lid.

That is, as shown in FIG. 1 and FIG. 2, an example of the main cooking / boiled cooking pot 1 includes a metal pot body 2 and a pot lid 3. A steam discharge mechanism 4 for escaping the steam inside is provided.

As shown in FIGS. 2 and 3, the steam discharge mechanism 4 is a metallic core rod 6 that is erected and fixed to the central portion of the lid member 5 of the pan lid 3 and has a threaded portion n at the upper end. And a plurality of steam discharge holes 7 (FIG. 5) drilled in the cover member 5 around the core rod 6, and made of heat-resistant rubber inserted through the core rod 6 and rotatable around the core rod 6. A steam discharge amount adjusting member 8 is provided, and by rotating the steam discharge amount adjusting member 8 around the core rod 6, the steam discharge hole 7 at a predetermined location can be closed or opened. ing.
That is, the position of the steam discharge hole 7 is positioned closer to the center so as to be within a range smaller than the diameter of the steam discharge amount adjusting member 8, thereby covering all the steam discharge holes 7 with the steam discharge amount adjusting member 8. Have been able to.

Further, a spring seat 8z as shown in FIG. 4 is provided below the insertion hole 8h at the center of the steam discharge adjusting member 8, and the periphery of the core rod 6 is provided on the spring seat 8z. A lower end portion of the spring 10 set in a state of being fitted into the core rod 6 is placed, and an upper end screw portion n of the core rod 6 is screwed with a rice grain-shaped knob member 11.

Then, when this knob member 11 is screwed into the threaded portion n at the upper end of the core rod 6 to the full, the spring 10 is compressed so that a pressing force for pressing the steam discharge amount adjusting member 8 against the lid member 5 is generated. Further, a gap c (FIG. 2) of about 5 mm is generated between the knob member 11 and the steam discharge amount adjusting member 8.

Further, as shown in FIG. 6, two steam discharge grooves 12 extending in the radial direction are formed on the back surface side of the steam discharge amount adjusting member 8, or other regions on the back surface side other than that. When the rib 8r is formed so as to surround and form the recess 13 and the steam discharge groove 12 is positioned immediately above the specific steam discharge hole 7 of the lid member 5, the steam discharged from the steam discharge hole 7 is vaporized. The steam discharged to the outside through the discharge groove 12 and discharged from the other steam discharge holes 7 is accumulated in the recess 13 and can effectively push the steam discharge amount adjusting member 8 upward. Has been.
In normal times, the rib 8 r on the back surface side of the steam discharge amount adjusting member 8 is in close contact with the upper surface of the lid member 5 by the pressing force of the spring 10.

Further, the pressing force of the spring 10 against the steam discharge amount adjusting member 8 is (0 equal to the pushing force W (approximately equal to the weight W of the pan lid 3) required to push up the pan lid 3 by the steam pressure. .85 to 0.92) × W, and in this embodiment, when a force of about 850 g is applied in the direction in which the spring 10 is contracted with respect to the total weight 950 g of the pan lid 3, it resists the pressing force of the spring 10. Thus, the spring 10 starts to shrink.

For this reason, if the steam pressure in the pan body 2 increases and the steam discharge adjustment member 8 is lifted against the spring 10 force before the pan lid 3 is lifted, the rib 8r of the steam discharge adjustment member 8 A gap portion corresponding to a maximum gap C is formed between the lid member 5 and a large amount of steam in the pan body 2 is discharged from the gap portion, thereby reducing the steam pressure in the pan body 2. it can.
Such a steam discharge mechanism 4 can be easily disassembled and assembled by removing or attaching the knob member 11.

By the way, in the rice cooking and cooking pot 1 having such a steam discharge mechanism 4, the shape of the pot body 2 is extended from the periphery of the pot lid 3 to the upper side in the vicinity of the upper opening and around the pot lid 3. The apron portion 2e (FIG. 2) is preferably surrounded, and the pan lid 3 is curved so that the height of the central steam discharge mechanism 4 portion is the highest and the height decreases toward the periphery. A cross-sectional arch shape is preferable.
This is because, for example, when the steam discharged from the steam discharge hole 7 or the like contains boiled juice or the like, the boiled juice or the like is prevented from splashing around and returned to the pot body 2 again. It is.
In the present embodiment, scales such as 0, 1, 2, and 3 indicating that the amount of discharged steam is in the fully open, intermediate open, small open, and fully closed positions are displayed at predetermined positions of the lid member 5. ing.

The effect | action etc. of the above cooking rice and the cooking pot 1 will be demonstrated.
When cooking curry, stewed dishes, etc., or when cooking rice, or when cooking udon, buckwheat, pasta, etc., turn the steam discharge adjustment member 8 and set it at a position where steam discharge can be appropriately obtained. .

Then, when the steam pressure in the pan body 2 increases and the lifting force is slightly lower than the weight of the pan lid 3, the steam discharge amount adjusting member 8 is lifted before the pan lid 3 is lifted, When the steam escapes from a gap formed between the lid member 5 and the steam discharge amount adjusting member 8, the steam pressure in the pan body 2 is lowered.
For this reason, it is possible to prevent such a problem that the pan lid 3 rattles.

In addition, since the steam discharge mechanism 4 can easily remove the steam discharge amount adjusting member 8, the spring 10, etc., by loosening the screw of the knob member 11 and removing the knob member 11, for example, foreign matter is clogged. Even in such a case, it can be disassembled and removed, and it is easy to clean.

In addition, this invention is not limited to the above embodiments. What has substantially the same configuration as the matters described in the claims of the present invention and exhibits the same operational effects belongs to the technical scope of the present invention.

It is effective in preventing the spilling of boiled spills and broths, and it is expected to be widely spread in the future because the pot lid can prevent rattling from cooking pots that can shorten the cooking time and the like.

  DESCRIPTION OF SYMBOLS 1 ... Rice cooking and cooking pot, 2 ... Pan body, 3 ... Pan lid, 4 ... Steam discharge mechanism, 5 ... Cover material, 6 ... Core rod, 7 ... Steam discharge hole, 8 ... Steam discharge amount adjusting member, 10 ... Spring, 11 ... pick member, c ... gap.

Utility Model Registration No. 3158470

In order to achieve the above object, the present invention provides a rice cooking / boiled cooking pan provided with a pan body and a pan lid, and is provided with a steam discharge mechanism for discharging the steam in the pan body to the outside at the center portion of the pan lid. As a steam discharge mechanism, a core rod standing at the center portion of the lid member and having a threaded portion at least at the upper end, a plurality of steam discharge holes drilled in the lid member around the core rod, and the core rod And a steam discharge amount adjusting member that can be rotated around the core rod and that can adjust the steam discharge amount by closing the steam discharge hole at a predetermined position according to the rotation position, and is disposed around the core rod. And a lower end side of the spring mounted on the spring seat of the steam discharge amount adjusting member, and a knob member that can be screwed into the screw portion of the upper end portion of the core rod. The spring is compressed. Wherein the steam discharge amount adjusting member as well as to the pressing force for pressing the lid occurs, as a predetermined gap is formed between said knob member and the steam discharge amount adjusting member Te, also of the spring By setting the pressing force to 0.85 to 0.92 W with respect to the weight W of the pan lid, the steam discharge amount adjusting member that receives the pressing force by the spring, when the steam pressure in the pan body increases, Just before it was pushed up, it was pushed up against the spring force.

Claims (1)

A pan for cooking rice and cooking with a pan body and a pan lid, and a steam exhaust mechanism for exhausting the steam in the pan body to the outside is provided at the center portion of the pan lid, the steam exhaust mechanism is a lid A core rod standing at the center of the material and having a threaded portion at least at the upper end, a plurality of steam discharge holes formed in a cover material around the core rod, and the core rod inserted through the core rod A steam discharge amount adjusting member which is rotatable around and can adjust a steam discharge amount by closing a steam discharge hole at a predetermined position according to the rotation position; and a lower end side of the steam discharge adjusting member disposed around the core rod A spring mounted on the spring seat of the discharge amount adjusting member, and a knob member that can be screwed into the screw portion of the upper end portion of the core rod, and when the knob member is screwed into the screw portion, A spring is compressed and the steam discharge amount adjusting member is used as the lid member. A pressing force for sticking is generated, a predetermined gap is generated between the knob member and the steam discharge amount adjusting member, and a steam discharge amount adjusting member receiving the pressing force by the spring is A rice cooking / cooking pan characterized by being pushed up against the spring force slightly before the pan lid is pushed up when the steam pressure in the pan body increases.

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