JP2014233574A - Cooking unit capable of cooking rice - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a cooking unit capable of cooking rice that can cook tasty rice using a flow of water through holes of an inner pot.SOLUTION: A cooking unit 1 capable of cooking rice includes an outer pot 10, a first inner pot 20a arranged inside the outer pot 10, and a second inner pot 20b arranged inside the first inner pot 20a which is provided with holes 25 at the bottom. The side part and the bottom surface of the outer pot 10, the side part and the bottom surface of the first inner pot 20a, and the side part of the second inner pot 20b are not provided with holes. In performing cooking including rice cooking, a space between the outer pot 10 and the first inner pot 20a is used as an area for charging heating water, and, in performing rice cooking, the inside of the second inner pot 20b is used as an area for charging rice to be cooked and water for rice cooking. A space between the first inner pot 20a and the second inner pot 20b is used as an area that part of the water for rice cooking intrudes through the holes 25 at the bottom of the second inner pot 20b.

Description

  The present invention relates to a rice cooker.

  Conventionally, like patent document 1, the apparatus which cooks rice using an outer pot and an inner pot is proposed.

JP 05-161540 A

  However, it is a configuration that considers the removal of the chlorine component, and is not a desirable configuration from the viewpoint of deliciously cooking with the flow of water through the hole in the inner pot.

  Therefore, the objective of this invention is providing the cooking apparatus which can cook rice cooked deliciously using the flow of the water through the hole of an inner pot.

  A cooking apparatus capable of cooking rice according to the present invention includes an outer pot, a first inner pot disposed inside the outer pot, a second inner pot disposed on the inner side of the first inner pot, and provided with a hole at the bottom. When the cooking is performed including cooking, no holes are provided in the side and bottom of the outer pot, the side and bottom of the first inner pot, and the side of the second inner pot. And the first inner pot is used as an area for adding water for heating, and when cooking rice, the inner side of the second inner pot is used as an area for adding rice for cooking rice and water for cooking. Between the first inner pot and the second inner pot, a part of the water for cooking rice is used as an area through the hole in the bottom of the second inner pot.

  When cooking rice was completed, most of the starch paste generated from the rice and water flowed down to the space between the first inner pot and the second inner pot, and was cooked in the second inner pot with almost no starch paste. The rice remains, and it becomes possible to cook delicious rice compared to rice mixed with starch paste.

  In addition, the heat from the outer pot is indirectly transmitted to the second inner pot through the water for heating, the first inner pot, and the water for cooking rice. Compared to the form of heat transfer, it becomes easier to finish with a plump rice.

  The starch paste accumulates at the bottom of the first inner pot, but does not accumulate at the bottom of the outer pot that receives direct heating from the heating device, so the possibility that the first inner pot or the second inner pot may burn due to the starch paste remaining Few. Moreover, since the water for a heating is thrown in between the outer pot and the 1st inner pot, there is little possibility that an outer pot will burn or become dirty with a cooking object.

  The second inner pot has almost the same shape as the pot of a normal rice cooker except that a hole is provided at the bottom, so it is possible to take out the cooked rice without adding any special action. Become. Moreover, since the outer pot, the first inner pot, and the second inner pot are separate structures, cleaning can be performed easily.

  Since the hole is not provided in the side portion of the second inner pot, but only in the bottom portion, the water outside the second inner pot is allowed to flow from below the bottom portion without any inflow and outflow of water through the side portion. It is allowed to flow in, causing a large convection from the bottom to the top, stirring the rice vigorously, washing off most of the starch paste and discharging it. That is, it becomes possible to cook deliciously using the flow of water through the hole in the second inner pot (if there is a hole in the side, the starch paste remains in the second inner pot without being washed away) However, there is a possibility that water etc. will be discharged from the hole, but since there is no hole on the side, such a problem is unlikely to occur).

  You may cook other than rice cooking using the water for rice cooking thrown between the outer pot and the 1st inner pot. For example, water for cooking rice is put between the outer pot and the first inner pot, and the cooking object (for example, vegetables) is placed in the second inner pot without putting water for heating, The form which heats an outer pot can be considered. The cooking object is steamed by the steam generated when the water for cooking rice is heated, and the miscellaneous taste of the cooking object stays in the space with moisture, so the cooking object is finished with less miscellaneous taste. It becomes possible.

  Preferably, the inner upper part of the side part of the first inner pot and the outer upper part of the side part of the second inner pot are disposed between them, and the inner part of the side part of the first inner pot and the second inner part It is used in order to keep constant between the sides of the pan, and further includes a buffer member having a ring shape.

  Since the space between the side of the first inner pot and the side of the second inner pot is blocked by the buffer member, hot water and steam from the space between the first inner pot and the second inner pot It ejects only through the hole at the bottom of the inner pot.

  Preferably, the upper surface of the bottom portion of the outer pot has a central portion that is recessed from the edge portion and has an inclination from the edge portion to the central portion, and the lower surface of the bottom portion of the first inner pot is the upper surface of the bottom portion of the outer pot. A substantially conical shape having a central portion that rises higher than the edge portion so that it is substantially contained in the recess, and a groove that extends radially from the apex of the central portion is provided in the substantially conical shape portion of the bottom surface of the bottom of the first inner pot. It is done.

  The water for heating becomes steam and is used for steaming rice, or is released to the outside through holes or gaps in the lid. The water for heating is gradually reduced by heating, and the water for heating evaporates except for the recessed portion at the center of the bottom of the outer pot. Evaporates between the bottom of the pot and between the side of the outer pot and the side of the first inner pot. That is, until the evaporation is completed, the heating water remains in the recessed portion at the center of the bottom of the outer pot.

  When the water in the recessed part at the center of the bottom of the outer pan disappears, the temperature at the bottom of the outer pan rises, so a temperature sensor is installed at a position facing the center of the bottom of the outer pan of the heating device. It is also possible to determine whether cooking of rice has been completed based on the temperature information by and to control the operation of the heating device.

  More preferably, the upper surface of the bottom part of the first inner pot is provided with a step so that a space is formed between the bottom part of the second inner pot and the bottom part of the first inner pot, and a part of the upper part is compared with other parts. And has a shape that rises upward.

  By devising the shape of the top and bottom surfaces of the bottom of the first inner pot, the space between the bottom of the outer pot (the purpose of collecting heating water in the center of the outer pot) and the bottom of the second inner pot A space (for the purpose of retaining starch paste) can be formed, and the shapes of the outer pot and the second inner pot can be simplified.

  Moreover, Preferably, by heating the bottom part of an outer pot, heat is transmitted to the inner side of a 1st inner pot via the heating water thrown between an outer pot and a 1st inner pot, and rice cooking is carried out. Done.

  The rice cooking method which concerns on this invention throws in the water for a heating between an outer pot and the 1st inner pot arrange | positioned inside an outer pot, is arrange | positioned inside the 1st inner pot, and has a hole in a bottom part. The rice to be cooked and the water for cooking are added to the second inner pot provided with rice, and between the first inner pot and the second inner pot, through a hole provided at the bottom of the second inner pot. By adding a part of the water for cooking rice and heating the bottom of the outer pot, the rice is cooked by transferring heat to the inside of the first inner pot through the heating water.

  As described above, according to the present invention, it is possible to provide a cooking apparatus capable of cooking rice that is deliciously cooked using the flow of water through the hole of the inner pot.

It is a section lineblock diagram of the cooking device in this embodiment when performing rice cooking. It is the perspective view which looked at the outer pot from the top. It is a section lineblock diagram of an outside pan. It is the perspective view which looked at the 1st inner pot from the bottom. It is the perspective view which looked at the 1st inner pot from the top. It is a section lineblock diagram of the 1st inner pot. It is the perspective view which looked at the 2nd inner pot from the bottom. It is a section lineblock diagram of the 2nd inner pot. It is a side view of the state which mounted the cooking apparatus in the heating apparatus. It is a section lineblock diagram of the cooking device in this embodiment when cooking other than cooking rice.

  Hereinafter, the present embodiment will be described with reference to the drawings. The cooking apparatus 1 capable of cooking rice in the present embodiment includes an outer pot 10, an inner pot 20 (first inner pot 20a, second inner pot 20b), a buffer member 30, and a lid 40 (see FIGS. 1 to 9). .

  The outer pan 10 has a side portion 11 that is not provided with a hole and a bottom portion 13 that is not provided with a hole, and an upper portion is opened (see FIGS. 2 and 3). Moreover, as shown in FIG.1, FIG.3 and FIG.9, the form which provided the handle may be sufficient as the outer pot 10, and the form which does not provide a handle may be sufficient as shown in FIG.

  The upper surface of the bottom portion 13 of the outer pan 10 (the surface on the side facing the first inner pan 20a) has a central portion that is recessed from the edge portion (portion close to the side portion 11), and has a gentle slope from the edge portion to the central portion. Have.

  The outer shape of the first inner pot 20 a is smaller than the inner diameter of the outer pot 10, and the first inner pot 20 a is placed inside the outer pot 10. The 1st inner pot 20a has the side part 21a in which the hole is not provided, and the bottom part 23a in which the hole is not provided, and upper part opens (refer FIGS. 4-6).

  The bottom surface of the bottom portion 23a of the first inner pot 20a (the surface on the side facing the outer pot 10) is a substantially conical shape whose center is raised above the edge so that it is substantially contained in the recess of the upper surface of the bottom portion 13 of the outer pot 10. Has a shape.

  Moreover, the groove | channel 24 extended radially from the vertex of a center part is provided in the substantially cone-shaped part of the lower surface of the bottom part 23a of the 1st inner pot 20a.

  The upper surface of the bottom 23a of the first inner pot 20a (the surface on the side facing the second inner pot 20b) has a space between the bottom 23b of the second inner pot 20b and the bottom 23a of the first inner pot 20a. In addition, a step is provided, and the edge portion has a shape that rises upward compared to the portion other than the edge portion. However, the position of the raised shape is not limited to the edge portion, and may be a shape in which a part of the bottom 23a of the first inner pot 20a is raised above the other part. By devising the shape of the upper surface and the lower surface of the bottom surface 23a of the first inner pot 20a, the space between the bottom 13 of the outer pot 10 (for the purpose of collecting heating water in the center of the outer pot) and the second inner A space between the bottom portion 23b of the pan 20b (the purpose of retaining the starch paste falling through the holes 25) can be formed, and the shapes of the outer pan 10 and the second inner pan 20b can be simplified.

  However, in order to keep constant between the bottom 23a of the first inner pot 20a and the bottom 23b of the second inner pot 20b, a buffer member different from the buffer member 30 described later is provided to form such a space. There may be.

  The outer shape of the second inner pot 20b is smaller than the inner diameter of the first inner pot 20a, and the second inner pot 20b is placed inside the first inner pot 20a (the raised portion of the edge of the first inner pot 20a). Placed. The 2nd inner pot 20b has the side part 21b in which the hole is not provided, and the bottom part 23b in which the hole was provided, and upper part opens (refer FIG. 7, FIG. 8).

  The hole 25 provided in the bottom 23b of the second inner pot 20b has a diameter of 0.1 mm to 2.0 mm so that the rice put in the second inner pot 20b does not pass through.

  When cooking including cooking rice, the space between the outer pot 10 and the first inner pot 20a is used as an area for supplying water for heating. When cooking rice, the inner side of the second inner pot 20b is the target of cooking. It is used as an area for adding rice and rice cooking water. Between the first inner pot 20a and the second inner pot 20b, part of the rice cooking water passes through the hole 25 in the bottom 23b of the second inner pot 20b. Used as an area to enter.

  The buffer member (sandwich member) 30 is disposed between and in contact with the upper part inside the side part 21a of the first inner pot 20a and the upper part outside the side part 21b of the second inner pot 20b. The inside of the side part 21a of the pan 20a and the outside of the side part 21b of the second inner pot 20b are kept constant (see FIG. 1). The buffer member 30 has a ring shape, and the ring shape is made of a heat-resistant and elastically deformable material such as silicon and has an outer diameter when attached to the side portion 21b of the second inner pot 20b. Has substantially the same dimensions as the inner diameter of the side portion 21a of the first inner pot 20a.

  The space 100 is formed between the first inner pot 20a and the second inner pot 20b by the buffer member 30, and the space 100 is the first inner pot 20a except for the hole 25 in the bottom 23b of the second inner pot 20b. The second inner pot 20b and the buffer member 30 are sealed.

  The lid 40 covers the upper part of the outer pot 10 with the inner pot 20 (the first inner pot 20a and the second inner pot 20b) placed inside the outer pot 10 (see FIG. 1). However, it has holes and gaps for releasing water vapor to the outside. Therefore, the lid 40 substantially seals the upper portion of the outer pan 10 except for the hole or gap. The lid 40 may be a lid for a pressure cooker that cooks rice with the internal pressure of the outer pot 10 being high, or may be a lid for ordinary rice cooker that cooks rice without increasing the pressure.

  Cooking such as rice cooking is performed by heating the cooking device 1 according to the present embodiment using the heating device 90 (see FIG. 9). As shown in FIG. 9, the heating of the outer pan 10 by the heating device 90 may be performed by gas or may be performed by electricity. As shown in FIG. 9, the heating device 90 may be configured separately from the cooking device 1 or may be configured to be built in the cooking device 1.

  Next, the procedure for cooking rice will be described. Rice to be cooked is put into the second inner pot 20b (step S11). The buffer member 30 is attached to the side portion 21b of the second inner pot 20b. The first inner pot 20a is placed on the upper surface of the bottom 13 of the outer pot 10 (step S12). After washing the rice, the second inner pot 20b to which the buffer member 30 is attached is placed on the upper surface of the bottom 23a of the first inner pot 20a (the raised portion of the edge of the first inner pot 20a) (step S13). The buffer member 30 is sandwiched between the side portion 21a of the first inner pot 20a and the side portion 21b of the second inner pot 20b.

  Water for heating is put between the outer pot 10 and the first inner pot 20a, and water for cooking rice is put into the second inner pot 20b (step S14). Rice cooking water also enters the space 100 through the holes 25.

  The amount of water used for heating varies depending on the amount of rice to be introduced into the second inner pot 20b and the degree of cooking, so that the amount of rice and the degree of cooking on the inside of the side portion 11 of the outer pot 10 are varied. It is desirable to provide a mark line that matches the amount of water to be added.

  The amount of water used for cooking rice varies depending on the amount of rice to be put into the second inner pot 20b and the condition of cooking. Therefore, the amount of rice and the condition of cooking are inside the side portion 21b of the second inner pot 20b. Accordingly, it is desirable to provide a mark line corresponding to the amount of water to be added.

  The lid 40 is closed, and the outer pot 10 is heated using the heating device 90 (step S15).

  By heating, the water for heating put between the outer pot 10 and the first inner pot 20a is heated, and indirectly between the first inner pot 20a and the second inner pot 20b and the second inner pot 20b. The water for cooking rice is heated. The water for cooking rice in the space 100 is strongly heated and boiled through the bottom 13 of the outer pot 10, and hot water and steam are ejected from the space 100 toward the inside of the second inner pot 20 b through the holes 25. . Rice and water in the second inner pot 20b are agitated by the jetted hot water and steam, and the internal temperature of the second inner pot 20b is also made substantially uniform. Since the space between the side portion 21a of the first inner pot 20a and the side portion 21b of the second inner pot 20b is blocked by the buffer member 30, the hot water and steam from the space 100 are the bottom 23b of the second inner pot 20b. It ejects only through the hole 25.

  After stirring, the rice cooking water in the second inner pot 20 b stays in the space 100 through the holes 25. At this time, the gelatinized starch (starch paste) also stays in the space 100 (the bottom portion 23a of the first inner pot 20a) through the holes 25 together with the water for cooking rice.

  The starch paste generated from the rice and water during rice cooking flows down to the bottom 23a of the first inner pot 20a through the hole 25 provided in the bottom 23b of the second inner pot 20b, but the bottom of the second inner pot 20b. Since the hole 25 provided in 23b has a diameter smaller than that of rice, the rice does not flow down to the bottom 23a of the first inner pot 20a.

  The water for cooking rice is immersed in the rice in the second inner pot 20b or becomes steam, and is used for steaming the rice or released to the outside through a hole or gap in the lid 40.

  The water for heating becomes steam and is used for steaming rice, or is released to the outside through holes or gaps in the lid 40. The water for heating is gradually reduced by heating, and the water for heating is evaporated except for the recessed portion at the center of the bottom 13 of the outer pan 10. And the bottom 13 of the outer pot 10 and between the side part 11 of the outer pot 10 and the side part 21a of the first inner pot 20a evaporate. That is, until the evaporation is completed, the heating water remains in the recessed portion at the center of the bottom of the outer pot.

  When cooking rice is completed, most of the starch paste generated from the rice and water flows down into the space 100, the rice that has been cooked remains in the second inner pot 20b with almost no starch paste, and the starch paste is mixed. It becomes possible to cook delicious rice in comparison with.

  Moreover, since the heat from the outer pot 10 is indirectly transmitted to the second inner pot 20b through the water for heating, the first inner pot 20a, and the water for cooking rice, the way of transferring heat is soft, Compared to the form of direct heat transfer, it becomes easier to finish the rice with plump.

  The starch paste accumulates in the bottom portion 23a of the first inner pot 20a, but does not accumulate in the bottom portion 13 of the outer pot 10 that receives direct heating from the heating device 90, so that the starch paste retains the first inner pot 20a and the second inner pot 20a. There is little possibility that the pan 20b will burn. Moreover, since the water for a heating is thrown in between the outer pot 10 and the 1st inner pot 20a, there is little possibility that the outer pot 10 will burn or become dirty with a cooking object.

  Since the second inner pot 20b has substantially the same shape as the pot of a normal rice cooker except that the hole 25 is provided in the bottom 23b, taking out the cooked rice without adding any special action. Is possible. Moreover, since the outer pot 10, the 1st inner pot 20a, the 2nd inner pot 20b, and the buffer member 30 are separate structures, washing | cleaning can also be performed easily.

  Since the hole 25 is not provided in the side part 21b of the second inner pot 20b, but provided only in the bottom part 23b, the outer side of the second inner pot 20b is in a state where water does not flow in and out through the side part 21b. Water is allowed to flow in from the bottom 23b, causing a large convection from the bottom to the top, stirring the rice vigorously, washing off most of the starch paste and discharging it. That is, it becomes possible to cook deliciously using the flow of water through the hole 25 of the second inner pot 20b (if the side portion 21b also has a hole, the starch paste is not washed away in the second inner pot 20b. However, in this embodiment, such a problem is unlikely to occur because there is no hole in the side portion 21b).

  Whether or not rice cooking has been completed is determined by a predetermined sensor (not shown) provided in the cooking device 1 based on the rice cooking time, the heating temperature, the amount of moisture remaining in the outer pot 10 and the inner pot 20, and the like. Is called.

  Or since the temperature of the bottom part 11 of the outer pot 10 will rise when the water of the recessed part of the center part of the bottom part 13 of the outer pot 10 disappears, it opposes the center part of the bottom part 11 of the outer pot 10 of the heating apparatus 90. A configuration may be adopted in which a temperature sensor 91 is provided at a position, and whether or not rice cooking has been completed is determined based on temperature information from the temperature sensor 91 to control the operation of the heating device 90 (see FIG. 9).

  Although the form which uses the cooking apparatus 1 in this embodiment for rice cooking was demonstrated, you may perform other cooking using the water for heating thrown in between the outer pot 10 and the 1st inner pot 20a. For example, water for heating is put between the outer pot 10 and the first inner pot 20a, and a cooking object (for example, vegetables) is placed in the second inner pot 20b without pouring water for cooking rice. A mode of placing and heating the outer pot 10 is conceivable (see FIG. 10). In this case, the buffer member 30 is not used. The cooking object is steamed by the steam generated by heating the water for heating, and the miscellaneous taste of the cooking object stays in the space 100 through the holes 25 together with moisture. Can be finished.

  Moreover, although the 1st inner pot 20a demonstrated the form mounted on the bottom part 13 of the outer pot 10, a part of side part 21a of the 1st inner pot 20a was hung on the side part 11 of the outer pot 10. The form which arrange | positions the 1st inner pot 20a inside the outer pot 13 by other methods, such as stopping, may be sufficient. Similarly, although the 2nd inner pot 20b demonstrated the form mounted on the bottom part of the bottom part 23a of the 1st inner pot 20a, a part of side part 21b of the 2nd inner pot 20b was used as the 1st inner pot. The form which arrange | positions the 2nd inner pot 20b inside the 1st inner pot 20a by other methods, such as latching on the side part 21a of 20a, may be sufficient.

DESCRIPTION OF SYMBOLS 1 Cooking apparatus 10 Outer pan 11 Outer pan side 13 Outer pan bottom 20 Inner pan 20a First inner pan 20b Second inner pan 21a First inner pan side 21b Second inner pan side 23a First inner Pot bottom 23b Bottom of second inner pot 24 Groove 25 Hole 25 Leg 30 Buffer member 40 Lid

Claims (6)

Outside pot,
A first inner pot disposed inside the outer pot;
A second inner pot disposed inside the first inner pot and provided with a hole in the bottom;
The side and bottom of the outer pot, the side and bottom of the first inner pot, and the side of the second inner pot are not provided with holes,
When cooking including rice cooking, the space between the outer pot and the first inner pot is used as an area for charging water for heating,
When cooking rice, the inside of the second inner pot is used as an area for adding rice for cooking rice and water for cooking rice, and between the first inner pot and the second inner pot is used for cooking rice. A cooking apparatus capable of cooking rice, characterized in that a part of water is used as a region through which a hole of the bottom of the second inner pot enters.   The upper part on the inner side of the side part of the first inner pot and the upper part on the outer side of the side part of the second inner pot are arranged between them, and the inner side of the side part of the first inner pot and the second part The cooking apparatus according to claim 1, further comprising a shock-absorbing member that is used to keep a constant distance from the side of the inner pot and has a ring shape. The upper surface of the bottom portion of the outer pot has a central portion that is recessed from the edge portion, and has an inclination from the edge portion to the central portion,
The bottom surface of the bottom portion of the first inner pot has a substantially conical shape with a central portion raised from the edge portion so that the bottom portion of the first inner pot fits in a recess on the upper surface of the bottom portion of the outer pot
The cooking device according to claim 1, wherein a groove extending radially from the apex of the central portion is provided in a substantially conical portion of the lower surface of the bottom portion of the first inner pot.   The upper surface of the bottom portion of the first inner pot is provided with a step so that a space is formed between the bottom portion of the second inner pot and the bottom portion of the first inner pot, and a part of the upper surface is compared with other portions. The cooking apparatus according to claim 3, wherein the cooking apparatus has a shape raised upward.   By heating the bottom of the outer pot, heat is transmitted to the inside of the first inner pot via the heating water introduced between the outer pot and the first inner pot, and rice cooking is performed. The cooking apparatus according to claim 1. Between the outer pot and the first inner pot arranged inside the outer pot, water for heating is added,
The rice to be cooked and the water for cooking are put into the second inner pot that is arranged inside the first inner pot and has a hole at the bottom,
Between the first inner pot and the second inner pot, through a hole provided in the bottom of the second inner pot, put a part of the rice cooking water,
A rice cooking method characterized by heating the bottom portion of the outer pot to transfer heat to the inside of the first inner pot via the heating water.

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