JP3136615U - Rice cooker - Google Patents

Abstract

[PROBLEMS] To provide a rice cooker that can be heated with a household gas stove or a tabletop gas stove to cook high quality rice, is made of heat-resistant ceramic, does not require heating power adjustment, and has good heat retention and compactness.
A pot body 2 having a bottomed inner space in which an upper portion is opened and capable of storing rice cooking ingredients is formed, and a hook body 2 is provided on the entire outer periphery of the upper portion, extending horizontally, and the pot body An outer package which is arranged so as to surround the outer periphery below the collar part, has an upper end and a lower end opened and has a lower end diameter in a horizontal section larger than the upper end diameter, and supports the collar part of the hook body by the upper end. It consists of a body 3 and a lid 4 that closes the upper opening of the hook body. And the said hook main body, the said outer package body, and the said cover body consist of heat resistant ceramics.
[Selection] Figure 1

Description

  This invention relates to a rice cooker that can be cooked with high-quality rice by heating with a household gas stove or tabletop gas stove, etc. More specifically, it is made of heat-resistant ceramic and does not require heating power adjustment and has good heat retention and compact rice cooking It is related to a kettle.

  As a conventional rice cooker, an automatic rice cooker using electricity or gas heating is widespread. These automatic rice cookers can easily cook cooked rice with simple operations, but the quality of cooked cooked rice is not always the best. In addition, these automatic rice cookers have a problem that the rice cooking time becomes long, and particularly in an electric rice cooker.

  On the other hand, rice can be cooked in a pot or kettle for cooking rice or general use, but in order to cook high-quality cooked rice, it is indispensable to adjust the thermal power. It was necessary to finely adjust the heating power with the cooking time. Such thermal power control requires appropriate skills, and it was not easy for anyone to cook high-quality cooked rice.

Moreover, what is described in the following patent document 1 is well-known as a rice cooker of the double structure which consists of earthenware. Patent Document 1 describes a double-structure rice cooker composed of a pottery outer pot and an inner pot.
JP 2000-23828 A

  As described above, an automatic rice cooker using electricity or gas heating has a long cooking time, and high quality cooked rice cannot be cooked. On the other hand, when cooking in a pot or kettle for cooking rice or general use, it is necessary to finely adjust the heating power over time, so cooking high-quality cooked rice is a difficult task that requires skill. It was.

  In addition, the rice cooker described in Patent Document 1 makes it possible to perform high-quality rice cooking using the characteristics of pottery without the need to adjust the heating power. There was a problem that it was weak and easily broken when dropped. Also, because the entire inner hook is stored inside the outer hook, it takes time to take out and carry only the inner hook, and it is heavy and difficult to carry the entire outer hook and inner hook. There was a problem. Moreover, since the occupied volume of the entire rice cooker is large, there is a problem that an occupied space for storing the rice cooker on a sorting shelf or the like when not in use is increased.

  Therefore, the present invention provides a rice cooker that can be heated with a household gas stove or tabletop gas stove to cook high-quality rice, and is made of heat-resistant ceramic that does not require heating power adjustment and has good heat retention and compactness. With the goal.

  In order to achieve the above-mentioned object, the rice cooking pot of the present invention has a bottomed inner space that is open at the top and can store rice cooking ingredients, and has a ridge that protrudes horizontally around the upper outer periphery. A hook body provided and surrounding the outer periphery of the hook body below the collar, the upper end and the lower end are opened, and the lower end diameter in the horizontal cross section is formed larger than the upper end diameter. It consists of an outer package body that supports the hook portion of the hook body and a lid body that closes the upper opening of the hook body. And the said hook main body, the said outer package body, and the said cover body consist of heat resistant ceramics.

  In the above rice cooking pot, a vertical collar for regulating the position of the lid from the outer periphery is formed on the upper part of the pot main body, and the lid is formed on the inner peripheral surface of the collar. It is preferable that a step portion on which the body can be placed is formed.

  Moreover, in the above-mentioned rice cooking pot, it is preferable that the lid body has a knob part formed at the center of the upper surface and a plurality of steam vent holes formed around the knob part.

  Moreover, in the above-mentioned rice cooking pot, it is preferable that a hook handle portion that protrudes further to the outer peripheral side than the hook portion is formed on the hook portion of the hook main body.

  In the above rice cooking pot, it is preferable that an outer handle portion projecting outward is formed on the outer periphery of the upper portion of the outer packet.

  Further, in the above rice cooking pot, it is preferable that a plurality of recesses serving as air passages are formed in the upper end portion of the outer package.

  In the above rice cooking pot, the hook body and the lid are preferably formed so that the inner space defined by them has a shape close to a sphere.

  In the above rice cooking pot, it is preferable that the pot body has a heat-resistant ceramic thickness of about 12 mm.

  Since this invention is comprised as mentioned above, there exist the following effects.

  Since the pot for cooking rice is composed of a pot body made of heat-resistant ceramic, a lid, and an outer package, high-quality rice can be cooked in a short time without adjusting the heating power. And the rice after cooking can be kept high temperature for a long time. Further, since the flame for heating is concentrated between the outer package and the pot body, the rice cooking material inside the pot body can be efficiently heated, and the cooking time can be shortened. Further, the rice cooking pot has a three-point configuration of a pot main body, an outer package, and a lid. The configuration is simple and compact, and a small occupied space is required when storing when not in use.

  Since the vertical collar is formed on the top of the hook body, it is difficult for the lid to come off even when the internal pressure increases. Even when the upper surface of the hook main body is closed with the lid, the position of the lid does not shift and can be easily arranged at a regular position.

  Since the hook handle is formed on the hook body, and the outer handle is also formed on the outer packet, you can immediately choose to carry the entire rice cooking pot or just the pot body and lid. Is good.

  Since a plurality of recesses serving as air passages are formed at the upper end of the outer package, the flame and high-temperature air reach the upper part of the hook body, and the hook body is heated evenly.

  Since the hook body and the lid are formed in a shape close to a sphere, the surface area is smaller than the inner volume, the heat retaining property is good, and the internal rice is difficult to cool. Moreover, since it is a shape close to a sphere, the mechanical strength is improved and it is hard to break even if dropped.

When the thickness of the heat-resistant ceramic of the pot body is about 12 mm, there is almost no heating unevenness, and the adjustment of the heating heat quantity at the initial stage of cooking rice becomes optimal, and the heat retention is also good.
Also,

  Embodiments of the present invention will be described with reference to the drawings. FIG. 1 is a sectional view showing a use state of a rice cooking pot 1 of the present invention. FIG. 2 is a plan view of the rice cooking pot 1 as viewed from above. And FIG. 3 is a front view which shows the state which isolate | separated each part of the pot 1 for rice cooking. As shown in FIG. 3, the rice cooking pot 1 includes a pot body 2, an outer package 3, and a lid 4, and these members are arranged in combination.

  As shown in FIG. 1, an internal space is formed inside the pot body 2, and rice cooking materials such as rice and water are stored in the internal space for cooking. The internal space of the hook body 2 is a bottomed space whose upper side is open. The upper surface side of the hook body 2 can be closed by the lid body 4. The internal space defined by the hook body 2 and the lid body 4 has a nearly spherical shape. For this reason, a surface area becomes small compared with an internal volume, heat retention is favorable, and it becomes difficult to cool internal rice. Moreover, since the shape is close to a sphere, the mechanical strength of the hook body 2 is improved, and even when dropped, it is difficult to break.

  A hook portion 21 (see FIGS. 2 and 3) is formed on the upper portion of the hook body 2 so as to protrude horizontally on the entire outer periphery. In addition, hook handle portions 24, 24 are formed integrally with the flange portion 21 so as to project further outward from the flange portion 21. Two hook handle portions 24 are formed at positions facing each other by 180 degrees on the outer periphery.

  A collar portion 22 extending in the vertical direction is formed in a cylindrical shape above the collar portion 21 of the hook body 2. The collar portion 22 regulates the position of the lid body 4 from the outer periphery, and the lid body 4 does not come off by the collar portion 22 even when the internal hot water is boiled and the internal pressure is increased. A step portion 23 is formed on the inner peripheral side of the lowermost end of the collar portion 22. The lid 4 is placed on the step portion 23.

  The lid 4 is formed in a bowl shape whose inner surface has a shape that approximates a part of a spherical surface. A knob 41 is formed at the center of the upper surface of the lid 4. A plurality of vapor vent holes 42 are formed around the knob 41. The steam vent hole 42 is for allowing a part of the high-pressure steam inside the hook body 2 to escape to the outside air and adjusting the internal temperature and pressure to optimum values. Three steam vent holes 42 are formed uniformly on the circumference around the knob 41. The number of the steam vent holes 42 is not limited to three, and the size and number of the steam vent holes 42 can be set as appropriate.

  The outer packaging body 3 is disposed so as to surround the outer periphery of the portion below the flange portion 21 of the hook body 2 with a gap. The outer envelope 3 is formed such that the upper end and the lower end are opened and the diameter of the lower end in the horizontal section is larger than the diameter of the upper end. At the time of rice cooking, as shown in FIG. 1, the collar portion 21 of the hook body 2 is supported by the upper end portion of the outer packaging body 3, and the lower portion of the hook body 2 is disposed inside the outer packaging body 3 and heated. On the outer periphery of the upper portion of the outer envelope body 3, outer envelope handle portions 31 and 31 projecting outward are formed. Two outer packet handle portions 31 are formed at positions facing each other by 180 degrees on the outer periphery.

  By holding this outer packet handle portion 31 with both hands, the entire rice cooking pot 1 can be easily carried. Further, by holding the hook handle portion 24 with both hands, only the hook body 2 and the lid body 4 can be carried. Thus, since the cooking pot 1 whole and the pot body 2 can be arbitrarily selected and necessary parts can be transported, the usability is very good.

  A plurality of concave portions 32 that are recessed downward in an arc shape are formed at the upper end portion of the outer envelope 3. Even if the shuttle main body 2 is placed on the outer packet body 3 by the recess 32, an air passage is formed between the flange portion 21 and the upper end portion of the outer packet body 3. For this reason, a flame and high temperature air reach the upper part of the hook main body 2, and the hook main body 2 is heated evenly. Here, four recesses 32 are formed at equal intervals on the circumference of the upper end portion of the outer envelope 3. However, the number of the concave portions 32 is not limited to four, and may be an arbitrary number of two or more.

  Each of the hook body 2, the outer packaging body 3, and the lid body 4 is integrally formed of heat-resistant ceramic. As the heat-resistant ceramic, a material having excellent heat resistance, which is resistant to thermal shock and excellent in mechanical strength is preferable. For example, a sintered body whose main components are 55% lithium oxide, 20% aluminum oxide, and 10% silicon dioxide can be used. In this case, it is preferable to use a glaze having almost the same composition as the main body (for example, lithium oxide 60%, aluminum oxide 15%, silicon dioxide 10%).

  In order to cook rice, as shown in FIG. 1, first, the outer package 3 is placed on the virtues 6 such as a household gas stove, and then the pot body 2 and the lid containing rice and water inside. The body 4 is disposed at the upper end portion of the outer package 3. The hook body 2 is supported on the upper end portion of the outer casing 3 by the flange portion 21. And the burner 5 is ignited, the cooking pot 1 is heated, and rice cooking is started. The fire power of the burner 5 may be strong from the beginning, and it is not necessary to adjust the fire power over time. Since the heat conductivity of the heat-resistant ceramic of the pot body 2 is smaller than that of metal, the amount of heat transferred to the rice cooking material is small even at the beginning of a strong fire, and the amount of heat is automatically adjusted without any adjustment of the heating power. Is done.

  Moreover, since the flame from the burner 5 is concentrated between the outer envelope 3 and the pot body 2, the rice cooking material in the pot body 2 can be efficiently heated, and the cooking time can be shortened. When the thickness of the heat-resistant ceramic of the pot body 2 is 12 mm, the inner diameter is 157 mm, and about 360 mL (2 go) of rice is cooked, it can be heated for about 12 minutes with the heating power of a household gas stove. Then stop the fire and steam for about 10 minutes. When the thickness of the heat-resistant ceramic of the pot body 2 is about 12 mm, there is almost no heating unevenness, and the adjustment of the heating heat amount at the initial stage of rice cooking is optimal.

  Furthermore, since the outer package 3 is present, the entire rice cooking pot 1 is made of heat-resistant ceramic, and heat is stored in the heat-resistant ceramic itself, so that the heat retention after stopping the fire is very excellent. For this reason, a high temperature can be maintained even during steaming, and the steaming time can be shortened. Moreover, the rice after cooking can also be kept high temperature for a long time. Thus, according to the cooking pot 1, high-quality rice can be cooked in a short time without adjusting the heating power.

  FIG. 4 is a graph showing measurement results of heating characteristics and heat retention characteristics of the rice cooking pot 1 of the present invention. This shows the temperature change of each part at the time of arrange | positioning the cooking pot 1 for rice cooking as shown in FIG. 1, heating for 10 minutes with the burner 5, and stopping the fire. The vertical axis represents temperature [° C.] and the horizontal axis represents time [minute]. The temperature of the outer envelope 3 is indicated by a gray thin line, and the temperature inside the hook body 2 is indicated by a black thin line and a black thick line. The black thin line indicates the temperature outside the water on the inner wall of the pot, and the thick black line indicates the temperature of the water on the inner wall of the pot.

  What is the temperature of the outer package 3? The temperature rises relatively slowly to around 350 ° C. Since a part of the heating energy of the flame is used to increase the temperature of the outer envelope 3, it is considered that the heating rate of the pot body 2 at the initial stage of heating becomes slower accordingly. The thermal energy accumulated in the outer casing 3 due to the temperature rise is then slowly released and is consumed for heating and keeping the pot body 2. For this reason, the heat retaining property of the hook body 2 is very good.

  The outside temperature of the inner wall of the hook rises slowly as shown in the figure due to the low thermal conductivity of the hook body 2. The temperature peak outside the water on the inner wall of the kettle shows 160 ° C. or higher, which indicates that the inside of the kettle is filled with high-temperature and high-pressure steam. The temperature peak in the water on the inner wall of the kettle also shows 100 ° C. or higher, which indicates that the inside of the kettle is pressurized to 1 atm or higher. Moreover, there is also an effect that heat is stored in the pot body 2 and the outer package 3, and the heat retention of the rice cooking pot 1 is very good. As shown in the figure, the temperature is kept at around 100 ° C. even at 30 minutes (20 minutes after the fire is stopped), and is kept at 70 ° C. or more at 60 minutes.

  As described above, according to the rice cooking pot 1 of the present invention, high-quality rice can be cooked in a short time without adjusting the heating power. And the rice after cooking can be kept high temperature for a long time. The hook body 2 and the lid body 4 are formed in a shape close to a sphere, and the surface area is small compared to the inner volume, the heat retaining property is good, and the internal rice is difficult to cool. Moreover, since it is a shape close to a sphere, the mechanical strength is improved and it is hard to break even if dropped.

  Furthermore, the rice cooking pot 1 has a three-point configuration including a main body 2, an outer packaging 3, and a lid 4, and the configuration is simple and compact. Occupying space is also small when storing when not in use. Moreover, carrying the whole cooking rice pot 1 or carrying only the pot main body 2 and the lid body 4 can be selected immediately, which is easy to use.

  According to the present invention, high-quality rice can be cooked in a short time without adjusting the heating power, the cooked rice can be kept at a high temperature for a long time, and a compact rice cooking pot can be provided. .

It is sectional drawing which shows the use condition of the pot 1 for rice cooking of this invention. It is the top view which looked at the pot 1 for rice cooking from upper direction. It is a front view which shows the state which isolate | separated each part of the pot 1 for rice cooking. It is a graph which shows the measurement result of the heating characteristic and heat retention characteristic of the pot 1 for rice cooking.

Explanation of symbols

DESCRIPTION OF SYMBOLS 1 Rice cooker 2 Pot body 3 Outer package 4 Lid 5 Burner 6 Gotoku 21 Gutter part 22 Collar part 23 Step part 24 Kettle handle part 31 Outer packet handle part 32 Recessed part 41 Knob part 42 Vapor vent hole

Claims (8)

A pot body (2) having a bottomed inner space that is open at the top and capable of storing rice cooking ingredients, and has a collar portion (21) projecting horizontally around the entire circumference of the upper periphery;
It is arranged so as to surround the outer periphery of the hook body (2) below the flange part (21), the upper end and the lower end are opened, and the diameter of the lower end in the horizontal section is formed larger than the diameter of the upper end. An outer package (3) that supports the flange (21) of the hook body (2);
A lid (4) for closing the upper opening of the hook body (2);
The pot for cooking rice, wherein the pot body (2), the outer package (3), and the lid (4) are made of heat-resistant ceramic. A rice cooking pot according to claim 1,
A vertical collar portion (22) for regulating the position of the lid (4) from the outer periphery is formed on the upper portion of the hook body (2),
A rice cooking pot in which a step portion (23) on which the lid (4) can be placed is formed on the inner peripheral surface of the collar portion (22). A rice cooking pot according to any one of claims 1 and 2,
The lid (4) is a rice cooking pot in which a knob portion (41) is formed in the center of the upper surface, and a plurality of steam vent holes (42) are formed around the knob portion (41). A rice cooking pot according to any one of claims 1 to 3,
A rice cooking pot in which the hook portion (21) of the hook main body (2) is formed with a pot handle portion (24) projecting further outward from the hook portion (21). A rice cooking pot according to any one of claims 1 to 4,
A rice cooking pot in which an outer envelope handle portion (31) projecting outward is formed on the outer periphery of the upper portion of the outer envelope (3). A rice cooking pot according to any one of claims 1 to 5,
A rice cooking pot in which a plurality of recesses (32) serving as air passages are formed at the upper end of the outer package (3). A rice cooking pot according to any one of claims 1 to 6,
The pot main body (2) and the lid body (4) are formed in such a manner that the inner space defined by them has a shape close to a spherical shape. A rice cooking pot according to any one of claims 1 to 7,
The pot body (2) is a rice cooking pot having a heat-resistant ceramic thickness of about 12 mm.

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