JP4877357B2 - Steamer for rice cooker - Google Patents

Steamer for rice cooker Download PDF

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Publication number
JP4877357B2
JP4877357B2 JP2009110539A JP2009110539A JP4877357B2 JP 4877357 B2 JP4877357 B2 JP 4877357B2 JP 2009110539 A JP2009110539 A JP 2009110539A JP 2009110539 A JP2009110539 A JP 2009110539A JP 4877357 B2 JP4877357 B2 JP 4877357B2
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plate
steaming
steaming plate
pan
protrusion
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JP2009165865A (en
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和宏 浮田
典生 池田
啓治 石川
敦 高麗
充 八島
清文 伊藤
美有紀 藤井
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Panasonic Corp
Panasonic Holdings Corp
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Panasonic Corp
Matsushita Electric Industrial Co Ltd
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本発明は、一般家庭、あるいは業務用に使用する炊飯器用蒸し板に関するものである。   The present invention relates to a steaming plate for a rice cooker used for general household use or business use.

従来の構成は図7に示すようなものであった。赤飯や栗おこわといった蒸しおこわはもち米の調理法として代表的なものであるが、炊飯器を利用して蒸しおこわを調理することができる。平板状で表面に複数の穴を有する蒸し板を鍋内に略水平に載置し、鍋内に蒸し板が浸らない程度の量の水を張り、蒸し板の上に必要量のもち米をのせ、所定時間鍋を加熱する。鍋内の水が加熱されて蒸気が発生し、蒸し板の表面に設けた複数の穴を経由して蒸気が蒸し板上のもち米にあたり、もち米が蒸し上がっておこわができる。   The conventional configuration is as shown in FIG. Steamed rice such as red rice and chestnut rice is a typical cooking method for glutinous rice, but it can be cooked using a rice cooker. Place a steaming plate that is flat and has a plurality of holes on the surface in the pan approximately horizontally. Fill the pan with water that does not immerse the steaming plate, and put the required amount of glutinous rice on the steaming plate. Heat the pan for a specified time. The water in the pan is heated to generate steam, and the steam hits the glutinous rice on the steaming plate through a plurality of holes provided on the surface of the steaming plate, and the glutinous rice is steamed and can be produced.

特許文献1によれば、蒸し板38はポリプロピレンよりなる合成樹脂製の円盤状をなす蒸し板本体40を備え、この蒸し板本体40の外周に複数個の切り欠き部41を設けるとともに、表面に複数個の孔42を設けている。そして前記複数個の孔42は表面から裏面に向って、径大となるテーパー状に構成している。また前記蒸し板本体40の裏面にはそれを支えるための4本のボス状の脚43を一体に形成している。そして、前記ボス状の脚43は中空状に構成されて穴44を有し、かつ脚43の先端部に位置して、シリコンゴム等の耐熱性の高い材質により構成された足部45の軸部45’を前記穴44に圧入することにより足部45を保持しているものである。   According to Patent Document 1, the steaming plate 38 is provided with a steaming plate main body 40 having a disc shape made of a synthetic resin made of polypropylene, a plurality of notches 41 are provided on the outer periphery of the steaming plate main body 40, and the surface thereof is provided. A plurality of holes 42 are provided. The plurality of holes 42 are formed in a tapered shape having a large diameter from the front surface to the back surface. Further, four boss-like legs 43 for supporting the steam plate main body 40 are integrally formed on the back surface of the steam plate main body 40. The boss-like leg 43 is hollow, has a hole 44, and is located at the tip of the leg 43, and is a shaft of a foot 45 made of a highly heat-resistant material such as silicon rubber. The foot 45 is held by press-fitting the portion 45 ′ into the hole 44.

特開平2−74218号公報Japanese Patent Laid-Open No. 2-74218

蒸すという調理法を利用した調理には、赤飯や栗おこわなどの蒸しおこわの他に、中華まんやシュウマイ、茶碗蒸しなど、数多くの蒸し調理がある。ここで被調理物をお皿に載
せて蒸し調理を行えば、広範囲の食材の蒸し調理が可能になる。またお皿に盛りつけをした状態で蒸し調理を行えば、蒸し調理後にそのまま食卓に料理を提供することもできる。
In addition to steamed rice such as red rice and chestnut rice bran, there are many steamed dishes such as Chinese buns, Shumai, and steamed rice bowls. Here, if cooking is carried out by placing the object to be cooked on a plate, steam cooking of a wide range of ingredients becomes possible. In addition, if steam cooking is performed with the dishes on the plate, the dishes can be directly provided to the table after steam cooking.

しかしながら、特許文献1の蒸し板では、蒸し板の中央に蒸し板を鍋内に着脱するときに蒸し板を保持するための突起部46が設けられており、被調理物をお皿に載せた状態で行う蒸し調理をしようとしても、蒸し板の半径以上のお皿を載せようとすると、お皿の底面が前記突起部46に当たってしまい、蒸し板の半径以下の小さなお皿しか蒸し板の上に載せることができない。ここで一般的に家庭用で用いられる炊飯鍋は炊飯容量にもよるが、その半径が8cmから12cm程度なので、小皿程度の大きさのお皿しか蒸し板の上に載せることができず、わずかな量の蒸し調理しかできないため、被調理物をお皿に載せた蒸し調理には向かなかった。   However, in the steaming plate of Patent Document 1, a protrusion 46 is provided in the center of the steaming plate to hold the steaming plate when the steaming plate is attached to and detached from the pan, and the food to be cooked is placed on the plate. Even if steam cooking is performed in a state, if a plate larger than the radius of the steaming plate is placed, the bottom surface of the plate hits the protrusion 46, and only a small plate smaller than the steaming plate radius is placed on the steaming plate. Can not be put on. Here, rice cooker generally used for home use depends on the rice cooking capacity, but its radius is about 8cm to 12cm, so only a dish of the size of a small plate can be placed on the steaming plate, Since only a small amount of steaming cooking is possible, it was not suitable for steaming cooking where the food to be cooked was placed on a plate.

前記従来の課題を解決するために、本発明の炊飯器用蒸し板は、その半径が8cmから12cmの炊飯鍋内に着脱自在に装備され、その外形が略円形かつ表面に複数個の穴と炊飯鍋内に着脱するときに挟持するための突起部を有する蒸し板において、蒸し板の中心から端部までの距離をRとした時、突起部の中心は蒸し板の中心から1/2Rの距離より蒸し板の端部側に設け、3/2Rが12cm以上とし、突起部の端部と蒸し板の端部の間に若干の隙間を設けたものである。また、複数の脚部を有し、突起部の略半分以上の領域は複数の脚部で囲まれる領域内に位置するものである。 In order to solve the above-mentioned conventional problems, the steamer for rice cooker of the present invention is detachably mounted in a rice cooker having a radius of 8 to 12 cm . The outer shape is substantially circular and the surface has a plurality of holes and rice cookers. In a steaming plate having a protrusion for holding it in and out of the pan, when the distance from the center of the steaming plate to the end is R, the center of the protrusion is a distance of 1 / 2R from the center of the steaming plate. It is provided on the end side of the steaming plate, 3 / 2R is 12 cm or more, and a slight gap is provided between the end of the projection and the end of the steaming plate. Moreover, it has a some leg part and the area | region of about half or more of a projection part is located in the area | region enclosed by a some leg part.

蒸し板の突起部が蒸し板の中心から端部方向へと移動したことにより、蒸し板の上に載せることのできるお皿が大きくなり、一般的に家庭用で用いられる炊飯鍋に対して、およそ12cm程度以上の一品料理として十分な量の食材を載せることのできるお皿を置くことができるようになる。また、お皿に食材を載せ、いざ蒸し板の上にお皿を載せようとしたときに鍋内にお皿が入らないと、一回り小さいお皿に食材を載せかえなければならず、大変手間であるので、調理前に蒸し板の上に載せることのできるお皿を判別しておかないとならないが、突起部を蒸し板の中心から1/2Rの距離より前記蒸し板の端部側に設けたことで、突起部のない部分は3/2Rの領域となる。すなわちお皿を載せることのできる領域がおよそ鍋より一回り小さい領域となり、一目で視覚的に鍋内に入るお皿を判別するのにほどよい領域である。そのため鍋内に入るお皿を確実に選択できる。またお皿を鍋内に出し入れするために指の入る隙間がお皿と鍋側面の間に必要であるが、お皿は前記突起部により鍋内の前記突起部と反対側に寄った状態となり、前記突起部近傍の鍋の側面とお皿の間にはお皿を取出すために指を入れる隙間も確実に確保される。さらに、蒸しおこわは調理後に鍋内よりシャモジでお椀によそう作業が必要となるが、突起部端部と蒸し板端部の間にシャモジが入るような隙間を設けることで、突起部周辺、特に突起部の根元に残った蒸しおこわもきれいにお椀によそうことができる。加えて、蒸しおこわを取出した後に蒸し板を鍋から取り外す際に、突起部周辺に蒸しおこわは残っていないので、突起部も掴みやすくなる。   Because the protruding part of the steaming plate has moved from the center of the steaming plate toward the end, the dish that can be placed on the steaming plate becomes larger, and for rice cookers generally used for home use, A dish on which a sufficient amount of ingredients can be placed as a dish of about 12 cm or more can be placed. Also, if you put the ingredients on the plate and try to put the dishes on the steaming plate, if you do not put the dishes in the pan, you will have to put the ingredients on a slightly smaller plate. Since it is troublesome, it is necessary to distinguish the plate that can be placed on the steaming plate before cooking, but the protrusion is located at the end of the steaming plate at a distance of 1 / 2R from the center of the steaming plate. As a result, the portion without the protrusion becomes a 3 / 2R region. In other words, the area on which the plate can be placed is an area that is slightly smaller than the pan, and is a suitable region for visually identifying the plate that enters the pan at a glance. Therefore, you can select the dishes that will fit in the pan. In addition, there is a gap between the plate and the side of the pan in order to put the plate in and out of the pan, but the plate is in a state of being close to the projection in the pan by the projection. In addition, a gap for inserting a finger to take out the plate is surely ensured between the side surface of the pan near the protrusion and the plate. In addition, steaming is required to be cooked with rice cake from the pot after cooking, but by providing a gap between the protrusion edge and the steaming plate edge, the area around the protrusion, In particular, the steaming residue left at the base of the protrusion can be neatly cleaned. In addition, when the steaming plate is removed from the pan after taking out the steaming steam, the steaming steam does not remain around the protrusions, so that the protrusions can be easily grasped.

また、蒸しおこわは調理後に鍋内よりシャモジでお椀によそう作業が必要となるが、突起部周辺の蒸しおこわはシャモジで掻き出すようにして取出すこととなるが、掻き出す際に突起部の半分以上の領域は脚部にて支持されていることにより、蒸し板が傾いたりするようなことがなくなり安定して水平状態を保っているので、シャモジで掻き出す作業がしやすい。   In addition, steaming is required to be cooked in a pot from the inside of the pan after cooking, but steaming around the protrusion is taken out with a chamoji, but when it is scraped, more than half of the protrusion Since this area is supported by the legs, the steaming plate is not tilted and is kept in a stable horizontal state, so that it is easy to scrape with a chamo-ji.

本発明の炊飯器用蒸し板は、一品料理として十分な量の食材の載る皿を蒸し板の上に載せることを可能にする。   The steaming plate for a rice cooker of the present invention makes it possible to place a dish on which a sufficient amount of ingredients are placed on a steaming plate as a dish.

本発明の実施の形態1の炊飯器と蒸し板の断面図Sectional drawing of the rice cooker and steaming board of Embodiment 1 of this invention 本発明の実施の形態1の蒸し板の斜視図The perspective view of the steaming board of Embodiment 1 of this invention 本発明の実施の形態1の炊飯器の鍋に蒸し板を取り付けた状態の天面矢視図Top view in a state where a steaming plate is attached to the pan of the rice cooker according to Embodiment 1 of the present invention. お皿を載せた状態の本発明の実施の形態1の炊飯器と蒸し板の断面図Sectional drawing of the rice cooker and steaming plate of Embodiment 1 of this invention of the state which mounted the plate お皿を載せた状態の本発明の実施の形態1の炊飯器と蒸し板の断面図Sectional drawing of the rice cooker and steaming plate of Embodiment 1 of this invention of the state which mounted the plate 本発明の実施の形態1の蒸し板の天面図Top view of steaming plate of Embodiment 1 of the present invention 従来の蒸し板の断面図Cross-sectional view of a conventional steaming plate

第1の発明の炊飯器用蒸し板は、その半径が8cmから12cmの炊飯鍋内に着脱自在に装備され、その外形が略円形かつ表面に複数個の穴と炊飯鍋内に着脱するときに挟持するための突起部を有する蒸し板において、前記蒸し板の中心から端部までの距離をRとした時、前記突起部の中心は前記蒸し板の中心から1/2Rの距離より前記蒸し板の端部側に設け、3/2Rが12cm以上とし、突起部の端部と蒸し板の端部の間に若干の隙間を設けたものである。 The steaming plate for a rice cooker according to the first invention is detachably mounted in a rice cooker having a radius of 8 cm to 12 cm. In the steaming plate having a protrusion for performing the operation, when the distance from the center of the steaming plate to the end is R, the center of the protrusion is less than the distance of 1 / 2R from the center of the steaming plate. Provided on the end side, 3 / 2R is 12 cm or more, and a slight gap is provided between the end of the projection and the end of the steaming plate.

蒸し板の突起部が蒸し板の中心から端部方向へと移動したことにより、蒸し板の上に載せることのできるお皿が大きくなり、一般的に家庭用で用いられる炊飯鍋に対して、およそ12cm程度以上の一品料理として十分な量の食材を載せることのできるお皿を置くことができるようになる。また、お皿に食材を載せ、いざ蒸し板の上にお皿を載せようとしたときに鍋内にお皿が入らないと、一回り小さいお皿に食材を載せかえなければならず、大変手間であるので、調理前に蒸し板の上に載せることのできるお皿を判別しておかないとならないが、突起部を蒸し板の中心から1/2Rの距離より前記蒸し板の端部側に設けたことで、突起部のない部分は3/2Rの領域となる。すなわちお皿を載せることのできる領域がおよそ鍋より一回り小さい領域となり、一目で視覚的に鍋内に入るお皿を判別するのにほどよい領域である。そのため鍋内に入るお皿を確実に選択できる。またお皿を鍋内に出し入れするために指の入る隙間がお皿と鍋側面の間に必要であるが、お皿は前記突起部により鍋内の前記突起部と反対側に寄った状態となり、前記突起部近傍の鍋の側面とお皿の間にはお皿を取出すために指を入れる隙間も確実に確保される。   Because the protruding part of the steaming plate has moved from the center of the steaming plate toward the end, the dish that can be placed on the steaming plate becomes larger, and for rice cookers generally used for home use, A dish on which a sufficient amount of ingredients can be placed as a dish of about 12 cm or more can be placed. Also, if you put the ingredients on the plate and try to put the dishes on the steaming plate, if you do not put the dishes in the pan, you will have to put the ingredients on a slightly smaller plate. Since it is troublesome, it is necessary to distinguish the plate that can be placed on the steaming plate before cooking, but the protrusion is located at the end of the steaming plate at a distance of 1 / 2R from the center of the steaming plate. As a result, the portion without the protrusion becomes a 3 / 2R region. In other words, the area on which the plate can be placed is an area that is slightly smaller than the pan, and is a suitable region for visually identifying the plate that enters the pan at a glance. Therefore, you can select the dishes that will fit in the pan. In addition, there is a gap between the plate and the side of the pan in order to put the plate in and out of the pan, but the plate is in a state of being close to the projection in the pan by the projection. In addition, a gap for inserting a finger to take out the plate is surely ensured between the side surface of the pan near the protrusion and the plate.

さらに、蒸しおこわは調理後に鍋内よりシャモジでお椀によそう作業が必要となるが、突起部端部と蒸し板端部の間にシャモジが入るような隙間を設けることで、突起部周辺、特に突起部の根元に残った蒸しおこわもきれいにお椀によそうことができる。加えて、蒸しおこわを取出した後に蒸し板を鍋から取り外す際に、突起部周辺に蒸しおこわは残っていないので、突起部も掴みやすくなる。   In addition, steaming is required to be cooked with rice cake from the pot after cooking, but by providing a gap between the protrusion edge and the steaming plate edge, the area around the protrusion, In particular, the steaming residue left at the base of the protrusion can be neatly cleaned. In addition, when the steaming plate is removed from the pan after taking out the steaming steam, the steaming steam does not remain around the protrusions, so that the protrusions can be easily grasped.

第2の発明の炊飯器用蒸し板は、その半径が8cmから12cmの炊飯鍋内に着脱自在に装備され、その外形が略円形かつ表面に複数個の穴と炊飯鍋内に着脱するときに挟持するための突起部を有する蒸し板において、前記蒸し板の中心から端部までの距離をRとした時、前記突起部の中心は前記蒸し板の中心から1/2Rの距離より前記蒸し板の端部側に設け、3/2Rが12cm以上とし、複数の脚部を有し、前記突起部の略半分以上の領域は前記複数の脚部で囲まれる領域内に位置するものである。蒸し板の突起部が蒸し板の中心から端部方向へと移動したことにより、蒸し板の上に載せることのできるお皿が大きくなり、一般的に家庭用で用いられる炊飯鍋に対して、およそ12cm程度以上の一品料理として十分な量の食材を載せることのできるお皿を置くことができるようになる。また、お皿に食材を載せ、いざ蒸し板の上にお皿を載せようとしたときに鍋内にお皿が入らないと、一回り小さいお皿に食材を載せかえなければならず、大変手間であるので、調理前に蒸し板の上に載せることのできるお皿を判別しておかないとならないが、突起部を蒸し板の中心から1/2Rの距離より前記蒸し板の端部側に設けたことで、突起部のない部分
は3/2Rの領域となる。すなわちお皿を載せることのできる領域がおよそ鍋より一回り小さい領域となり、一目で視覚的に鍋内に入るお皿を判別するのにほどよい領域である。そのため鍋内に入るお皿を確実に選択できる。またお皿を鍋内に出し入れするために指の入る隙間がお皿と鍋側面の間に必要であるが、お皿は前記突起部により鍋内の前記突起部と反対側に寄った状態となり、前記突起部近傍の鍋の側面とお皿の間にはお皿を取出すために指を入れる隙間も確実に確保される。さらに、蒸しおこわは調理後に鍋内よりシャモジでお椀によそう作業が必要となるが、突起部周辺の蒸しおこわはシャモジで掻き出すようにして取出すこととなるが、掻き出す際に突起部の半分以上の領域は脚部にて支持されていることにより、蒸し板が傾いたりするようなことがなくなり安定して水平状態を保っているので、シャモジで掻き出す作業がしやすい。
The steaming plate for a rice cooker of the second invention is detachably mounted in a rice cooker having a radius of 8 cm to 12 cm, and is sandwiched when the outer shape is substantially circular and the surface is attached to and detached from a plurality of holes and the rice cooker. In the steaming plate having a protrusion for performing the operation, when the distance from the center of the steaming plate to the end is R, the center of the protrusion is less than the distance of 1 / 2R from the center of the steaming plate. Provided on the end side, 3 / 2R is 12 cm or more , has a plurality of legs, and a region of approximately half or more of the protrusions is located in a region surrounded by the plurality of legs. Because the protruding part of the steaming plate has moved from the center of the steaming plate toward the end, the dish that can be placed on the steaming plate becomes larger, and for rice cookers generally used for home use, A dish on which a sufficient amount of ingredients can be placed as a dish of about 12 cm or more can be placed. Also, if you put the ingredients on the plate and try to put the dishes on the steaming plate, if you do not put the dishes in the pan, you will have to put the ingredients on a slightly smaller plate. Since it is troublesome, it is necessary to distinguish the plate that can be placed on the steaming plate before cooking, but the protrusion is located at the end of the steaming plate at a distance of 1 / 2R from the center of the steaming plate. As a result, the portion without the protrusion becomes a 3 / 2R region. In other words, the area on which the plate can be placed is an area that is slightly smaller than the pan, and is a suitable region for visually identifying the plate that enters the pan at a glance. Therefore, you can select the dishes that will fit in the pan. In addition, there is a gap between the plate and the side of the pan in order to put the plate in and out of the pan, but the plate is in a state of being close to the projection in the pan by the projection. In addition, a gap for inserting a finger to take out the plate is surely ensured between the side surface of the pan near the protrusion and the plate. In addition, steaming is required to be cooked from the inside of the pan after cooking, but the steaming around the protrusion is taken out with a chamoji, but more than half of the protrusion when scraped. Since this area is supported by the legs, the steaming plate is not tilted and is kept in a stable horizontal state, so that it is easy to scrape with a chamo-ji.

(実施の形態1)
本発明の実施の形態1について、図1から図6を用いて説明する。図1において、炊飯器本体1は有底筒状の鍋収納部1aを有し、着脱自在に鍋2を収納する。鍋収納部1aの底部には底誘導コイル3が鍋加熱手段となり、鍋2を誘導加熱し炊飯・保温を行う。4は底センサーで、鍋2の温度を検知し、制御手段である制御部5へ信号を送る。制御部5はマイコン(図示せず)が設けられており、底センサー4の信号より底誘導コイル3への通電量を変化させ、鍋2の加熱量を可変することで鍋2の温度を炊飯・保温時に適温に制御する。
(Embodiment 1)
Embodiment 1 of the present invention will be described with reference to FIGS. In FIG. 1, the rice cooker main body 1 has a bottomed cylindrical pot storage part 1a, and stores the pot 2 in a detachable manner. A bottom induction coil 3 serves as a pot heating means at the bottom of the pot storage section 1a, and the pot 2 is induction-heated to perform rice cooking and heat insulation. Reference numeral 4 denotes a bottom sensor which detects the temperature of the pan 2 and sends a signal to the control unit 5 which is a control means. The control unit 5 is provided with a microcomputer (not shown), changes the energization amount to the bottom induction coil 3 from the signal of the bottom sensor 4, and changes the heating amount of the pan 2 to change the temperature of the pan 2.・ Control the temperature appropriately.

本体上部は本体後部のヒンジ部6に設けたヒンジ軸7にて軸支された、開閉自在な蓋体8で覆われている。蓋体8の先端には蓋フック係合部14が設けられており、本体前方のフックボタン16と閉蓋時に係合し、炊飯または保温中に蓋が開くのを防止する。フックボタン16を押すと、蓋フック係合部14とフックボタン16の係合が外れ、蓋体のヒンジ部6に設けられたヒンジバネ17の力によって蓋が開く。   The upper part of the main body is covered with an openable / closable lid body 8 that is pivotally supported by a hinge shaft 7 provided on the hinge section 6 at the rear of the main body. A lid hook engaging portion 14 is provided at the tip of the lid body 8 and is engaged with the hook button 16 on the front side of the main body when the lid is closed to prevent the lid from being opened during cooking or warming. When the hook button 16 is pressed, the lid hook engaging portion 14 and the hook button 16 are disengaged, and the lid is opened by the force of the hinge spring 17 provided on the hinge portion 6 of the lid body.

炊飯中や保温中にご飯から発生した蒸気は蓋体8の鍋側に付着し、蓋体8を開いたときに露が本体上縁部1bに滴下したり、保温中にご飯の上に落下して、ご飯を白化させたりする。そこで、蓋体8には鍋2の内部空間を加熱する内蓋9が設けられており、内蓋9は蓋加熱手段である蓋誘導コイル10により誘導加熱され発熱し、炊飯・保温・蒸し調理中にご飯の上に露が滴下するのを防止する。   Steam generated from rice during cooking or heat retention adheres to the pan side of the lid 8, and when the lid 8 is opened, dew drops on the upper edge 1 b of the main body or falls onto the rice during the warming. And whitening the rice. Therefore, the lid 8 is provided with an inner lid 9 for heating the internal space of the pan 2. The inner lid 9 is heated by induction by a lid induction coil 10 which is a lid heating means, and cooks rice, heat and steam. Prevents dew from dropping on the rice.

内蓋9には内蓋蒸気口9aが設けられており、炊飯・保温中に発生する蒸気は、内蓋蒸気口9aを通過し、蓋蒸気口8aから外部へ流出する。18は蒸気口パッキンで、内蓋蒸気口9aからの蒸気が蓋体8の内部に流入するのを防止している。また19は内蓋9に一体に設けられた鍋パッキンで、内蓋9と鍋2のフランジ部2aの間から蒸気が外部へ漏れ出すのを防止している。   The inner lid 9 is provided with an inner lid steam port 9a, and steam generated during rice cooking / warming passes through the inner lid steam port 9a and flows out from the lid steam port 8a to the outside. A steam port packing 18 prevents the steam from the inner lid steam port 9 a from flowing into the lid body 8. Reference numeral 19 denotes a pot packing provided integrally with the inner lid 9 to prevent the steam from leaking to the outside from between the inner lid 9 and the flange portion 2a of the pot 2.

天面に複数個の穴20cを有した蒸し板20は鍋2に取り付けられ、鍋2の内面が傷つかないように弾性部材で構成された蒸し板ゴム21を設けた複数の脚部22を有している。また蒸し板を鍋に着脱する時に蒸し板を挟持するための突起部23が表面に設けてある。   A steaming plate 20 having a plurality of holes 20c on the top surface is attached to the pan 2, and has a plurality of legs 22 provided with steaming plate rubber 21 made of an elastic member so that the inner surface of the pan 2 is not damaged. is doing. Moreover, the protrusion part 23 for pinching a steaming board when attaching / detaching a steaming board to a pan is provided in the surface.

次に、この炊飯器の蒸し調理の動作について説明する。   Next, the steaming cooking operation of this rice cooker will be described.

まず、内蓋9を蓋体8に装着する。そして、所定量の水を鍋2に入れ、鍋収納部1aに鍋2を装備する。次に蒸し板20を鍋2内に略水平となるように取り付ける。そして、蒸しおこわであれば、そのまま蒸し板20上に一晩水に浸したもち米を表面が平らになるように並べる。またお皿の上に被調理物をのせて蒸し調理を行うのであれば、被調理物を載せたお皿を蒸し板20の上に載せる。   First, the inner lid 9 is attached to the lid body 8. Then, a predetermined amount of water is put into the pan 2 and the pan 2 is installed in the pan storage portion 1a. Next, the steam plate 20 is attached in the pan 2 so as to be substantially horizontal. And if it is steamed, the glutinous rice immersed in water overnight on the steaming board 20 will be arranged so that the surface may become flat. In addition, if cooking is to be performed with the food to be cooked on the plate, the plate on which the food is to be cooked is placed on the steaming plate 20.

蓋体8を閉じる。続いて、動作開始ボタン(図示せず)を押すと蒸し調理開始の信号が制御部5のマイコン(図示せず)へと送られ、蒸し調理を開始する。マイコンは、あらかじめプログラムされた蒸し調理動作を実行し、底センサー4から送られる鍋2の温度を入力として、底誘導コイル3と蓋誘導コイル10を最適に通電制御し炊飯を行う。   Close the lid 8. Subsequently, when an operation start button (not shown) is pressed, a steam cooking start signal is sent to the microcomputer (not shown) of the control unit 5 to start steam cooking. The microcomputer performs a steaming cooking operation programmed in advance, and uses the temperature of the pan 2 sent from the bottom sensor 4 as an input to cook the rice by optimally energizing the bottom induction coil 3 and the lid induction coil 10.

蒸すという調理法を利用した調理には、赤飯や栗おこわなどの蒸しおこわの他に、中華まんやシュウマイ、茶碗蒸しなど、数多くの蒸し調理がある。ここで被調理物をお皿に載せて蒸し調理を行えば、広範囲の食材の蒸し調理が可能になる。またお皿に盛りつけをした状態で蒸し調理を行えば、蒸し調理後にそのまま食卓に料理を提供することもできる。   In addition to steamed rice such as red rice and chestnut rice bran, there are many steamed dishes such as Chinese buns, Shumai, and steamed rice bowls. Here, if cooking is carried out by placing the object to be cooked on a plate, steam cooking of a wide range of ingredients becomes possible. In addition, if steam cooking is performed with the dishes on the plate, the dishes can be directly provided to the table after steam cooking.

従来の蒸し板では、蒸し板の中央に蒸し板を鍋内に着脱するときに蒸し板を保持するための突起部が設けられており、被調理物をお皿に載せた状態で行う蒸し調理をしようとしても、蒸し板の半径以上のお皿を載せようとすると、お皿の底面が前記突起部に当たってしまい、蒸し板の半径以下の小さなお皿しか蒸し板の上に載せることができない。ここで一般的に家庭用で用いられる炊飯鍋は炊飯容量にもよるが、その半径が8cmから12cm程度なので、小皿程度の大きさのお皿しか蒸し板の上に載せることができず、わずかな量の蒸し調理しかできないため、被調理物をお皿に載せた蒸し調理には向かなかった。   In the conventional steaming plate, there is a protrusion in the center of the steaming plate to hold the steaming plate when attaching and detaching the steaming plate in the pan, and steaming cooking with the food to be cooked placed on a plate Even when trying to place a plate larger than the steaming plate radius, the bottom of the plate hits the projection, and only a small plate smaller than the steaming plate radius can be placed on the steaming plate. Here, rice cooker generally used for home use depends on the rice cooking capacity, but its radius is about 8cm to 12cm, so only a dish of the size of a small plate can be placed on the steaming plate, Since only a small amount of steaming cooking is possible, it was not suitable for steaming cooking where the food to be cooked was placed on a plate.

しかしながら、図2に示すように本実施の形態の蒸し板20では、蒸し板20の中心20aから端部20bまでの距離をRとした時、蒸し板20の突起部23の中心23aが蒸し板20の中心20aから1/2Rの距離より蒸し板20の端部20b側に設けてある。これにより、蒸し板の上に載せることのできるお皿が大きくなり、一般的に家庭用で用いられる炊飯鍋に対して、およそ12cm程度以上の一品料理として十分な量の食材を載せることのできるお皿を置くことができるようになる。また、お皿に食材を載せ、いざ蒸し板20の上にお皿を載せようとしたときに鍋2内にお皿が入らないと、一回り小さいお皿に食材を載せかえなければならず、大変手間であるので、調理前に蒸し板20の上に載せることのできるお皿を判別しておかないとならないが、突起部23を蒸し板の中心20aから1/2Rの距離より蒸し板20の端部20b側に設けたことで、突起部23のない部分は3/2Rの領域となるが、この領域はおよそ鍋より一回り小さい領域24であり、図3に示すように一目で視覚的に鍋2内に入るお皿を判別するのにほどよい領域である。そのため鍋2内に入るお皿を確実に選択できる。また図4に示すように、お皿25を鍋2内に出し入れするために指の入る隙間がお皿と鍋側面2bの間に必要であるが、お皿25は突起部23により鍋2内の突起部23と反対側に寄った状態となり、突起部23近傍の鍋の側面とお皿の間にはお皿を取出すために指を入れる隙間28も確実に確保される。   However, as shown in FIG. 2, in the steaming plate 20 of the present embodiment, when the distance from the center 20a of the steaming plate 20 to the end 20b is R, the center 23a of the projection 23 of the steaming plate 20 is the steaming plate. It is provided on the end 20b side of the steaming plate 20 at a distance of 1 / 2R from the center 20a. As a result, the dish that can be placed on the steaming plate becomes larger, and a sufficient amount of ingredients can be placed as a dish of about 12 cm or more for a rice cooker generally used at home. You will be able to put a plate. Also, if you put the food on the plate and try to place the plate on the steaming plate 20, if the plate does not enter the pan 2, you will have to put the food on a slightly smaller plate. Because it is very troublesome, it is necessary to determine the plate that can be placed on the steaming plate 20 before cooking, but the protrusion 23 is a steaming plate from the center 20a of the steaming plate at a distance of 1 / 2R. By providing it on the end 20b side of 20, the portion without the protrusion 23 becomes a 3 / 2R region, but this region is a region 24 that is slightly smaller than the pan, at a glance as shown in FIG. This is an area that is suitable for visually discriminating the dishes that enter the pot 2. Therefore, it is possible to reliably select the dishes that enter the pot 2. Also, as shown in FIG. 4, in order to put the plate 25 in and out of the pan 2, a gap for the finger to enter is necessary between the plate and the pan side surface 2 b. Thus, a gap 28 for inserting a finger to take out the plate is ensured between the side surface of the pan near the projection 23 and the plate.

また、図2に示すように突起部23はリブ形状であって、リブ形状は長手方向が略円形な蒸し板の中心方向から端部方向へ向けて延設され、かつリブ形状の高さは蒸し板20の中心側の起点23dから端部20bに向うにしたがって徐々に高くなっている。突起部23をリブ形状としリブ形状を長手方向が略円形な蒸し板20の中心20aから端部20bへ向けて延設することで、蒸し板20を鍋2に着脱する際に突起部23を掴むと、図3に示すように指は自然とリブの長手方向と平行な状態となり、蒸し板20の着脱時に指が鍋側面2bに当たることがないので、蒸し板20の着脱がしやすい。さらには、蒸し調理の直後の鍋側面2bは熱くなっているが、蒸し調理の直後に蒸し板20を取出す場合においても熱い鍋側面2bに指が触れる恐れがない。加えて、蒸し板20を掴む時に、蒸し板20のできるだけ重心近くを掴む方がバランスよく蒸し板20を掴むことができ、蒸し板20を取り付ける時に取り付け易いが、リブ形状の長手方向を本例の方向とすることで、蒸し板20の重心位置に近い部分を掴むことができ、蒸し板20を保持しやすい。   Further, as shown in FIG. 2, the protruding portion 23 has a rib shape, and the rib shape extends from the center direction of the steam plate whose longitudinal direction is substantially circular toward the end portion, and the height of the rib shape is The height gradually increases from the starting point 23d on the center side of the steaming plate 20 toward the end 20b. The protrusion 23 is formed in a rib shape, and the rib shape is extended from the center 20a of the steaming plate 20 having a substantially circular longitudinal direction toward the end 20b. When grasped, the finger naturally becomes parallel to the longitudinal direction of the rib as shown in FIG. 3, and the finger does not hit the pan side surface 2b when the steaming plate 20 is attached / detached. Furthermore, although the pan side 2b immediately after cooking is hot, there is no fear that a finger touches the hot pan side 2b even when the steaming plate 20 is taken out immediately after cooking. In addition, when the steaming plate 20 is gripped, the steaming plate 20 can be gripped in a balanced manner by gripping the steaming plate 20 as close as possible to the center of gravity. By setting it as this direction, the part near the gravity center position of the steaming board 20 can be grasped, and the steaming board 20 is easy to hold | maintain.

そして、図4のようにお皿は掴むことができるように、お皿の端部外周25aはお皿の
底面25bよりほとんどの場合において高くなっている。本実施の形態では突起部23はお皿25の形状に沿うように徐々に高くなっているので、図5のように、多少外径が大きいお皿26を用いた時、お皿26の外径26aが突起部23の位置にあっても、お皿26近くの突起部23はお皿26より低い位置にあり、お皿26と当接しない。そのため、被調理物を載せるお皿を選択する際に、突起部23のない部分である蒸し板20の3/2Rの領域よりも多少大きなお皿26でも蒸し板20の上に載せることができるようになり、適当な大きさのお皿を選択すれば蒸し板20上に載せることができるので、蒸し調理に用いるお皿の選択が楽になる。
As shown in FIG. 4, the outer periphery 25a of the end of the plate is higher than the bottom surface 25b of the plate in most cases so that the plate can be grasped. In the present embodiment, since the projection 23 is gradually increased so as to follow the shape of the plate 25, when the plate 26 having a slightly larger outer diameter is used as shown in FIG. Even if 26 a is at the position of the projection 23, the projection 23 near the plate 26 is at a lower position than the plate 26 and does not contact the plate 26. Therefore, when selecting a dish on which to-be-cooked food is to be placed, a dish 26 that is slightly larger than the 3 / 2R region of the steaming plate 20 that is the portion without the protrusion 23 can be placed on the steaming plate 20. Thus, if a dish of an appropriate size is selected, it can be placed on the steaming plate 20, so that it is easy to select a dish to be used for steaming cooking.

そして、図2に示すように突起部23の端部23bと蒸し板の端部20bの間に若干の隙間20dが設けてある。ここで、蒸しおこわは調理後に鍋2よりシャモジでお椀によそう作業が必要となるが、突起部端部23bと蒸し板20の端部20bの間にシャモジが入るような隙間20dを設けることで、突起部23周辺、特に突起部23の根元23cに残った蒸しおこわもきれいにお椀によそうことができる。加えて、蒸しおこわを取出した後に蒸し板20を鍋2から取り外す時、突起部23周辺に蒸しおこわは残っていないので、突起部23も掴みやすくなる。ここで、隙間20dに必要な寸法aはシャモジの先端が入る程度の隙間が確保されていればよく、およそ5mm以上あればその効果を発揮する。   As shown in FIG. 2, a slight gap 20d is provided between the end 23b of the projection 23 and the end 20b of the steaming plate. Here, steaming is required to be cooked with a chamoji from the pan 2 after cooking, but a gap 20d is provided between the protruding portion 23b and the end 20b of the steaming plate 20 so that the chamomile enters. Thus, the steaming residue remaining around the protrusion 23, particularly at the root 23c of the protrusion 23, can be neatly cleaned. In addition, when the steaming plate 20 is removed from the pan 2 after the steaming is taken out, the steaming is not left around the protrusion 23, so that the protrusion 23 is easily grasped. Here, the dimension a required for the gap 20d only needs to secure a gap enough for the tip of the chamomile to enter, and the effect is exhibited if it is about 5 mm or more.

図6に示すように蒸し板20は破線で示される複数の脚部22を有している。そして突起部23の略半分以上の領域は複数の脚部22で囲まれる領域27内に位置している。蒸しおこわは調理後に鍋2よりシャモジでお椀によそう作業が必要となるが、突起部23周辺の蒸しおこはシャモジで掻き出すようにして取出すこととなるが、掻き出す際に突起部23の半分以上の領域は脚部22にて支持されていることにより、蒸し板20が傾いたりするようなことがなくなり安定して水平状態を保っているので、シャモジで掻き出す作業がしやすい。   As shown in FIG. 6, the steaming plate 20 has a plurality of legs 22 indicated by broken lines. A region that is substantially half or more of the protrusion 23 is located in a region 27 surrounded by the plurality of legs 22. Steaming is required to be cooked in a bowl from the pan 2 after cooking, but steaming around the protrusion 23 is taken out with a chamoji, but more than half of the protrusion 23 is scraped off. This region is supported by the leg portion 22 so that the steaming plate 20 is not tilted and is kept in a stable horizontal state.

以上のように、本発明にかかる炊飯器用蒸し板は、一品料理として十分な量の食材の載るのお皿を蒸し板の上に載せることを可能にするので、民生用のみならず業務用炊飯器にも適用できる。   As described above, the steaming plate for rice cookers according to the present invention makes it possible to place a plate with a sufficient amount of ingredients on a steaming plate as a single dish, so that it is not only for consumer use but also for commercial rice cooking. It can also be applied to vessels.

20 蒸し板
20a 蒸し板の中心
20b 蒸し板の端部
20c 複数個の穴
20d 隙間
22 複数の脚部
23 突起部
27 複数の脚部で囲まれる領域
20 Steaming plate 20a Center of steaming plate 20b End of steaming plate 20c Multiple holes 20d Gap 22 Multiple legs 23 Projection 27 Area surrounded by multiple legs

Claims (2)

その半径が8cmから12cmの炊飯鍋内に着脱自在に装備され、その外形が略円形かつ表面に複数個の穴と炊飯鍋内に着脱するときに挟持するための突起部を有する蒸し板において、前記蒸し板の中心から端部までの距離をRとした時、前記突起部の中心は前記蒸し
板の中心から1/2Rの距離より前記蒸し板の端部側に設け、3/2Rが12cm以上とし、前記突起部の端部と前記蒸し板の端部の間に若干の隙間を設けた炊飯器用蒸し板。
In a steaming plate that is detachably equipped in a rice cooker having a radius of 8 cm to 12 cm, has an outer shape that is substantially circular, and has a plurality of holes on the surface and a protrusion for clamping when attaching to and detaching from the rice cooker. When the distance from the center of the steaming plate to the end is R, the center of the projection is provided at the end of the steaming plate at a distance of 1 / 2R from the center of the steaming plate, and 3 / 2R is 12 cm. A steamer for a rice cooker, which is as described above, and has a slight gap between the end of the protrusion and the end of the steaming plate.
その半径が8cmから12cmの炊飯鍋内に着脱自在に装備され、その外形が略円形かつ表面に複数個の穴と炊飯鍋内に着脱するときに挟持するための突起部を有する蒸し板において、前記蒸し板の中心から端部までの距離をRとした時、前記突起部の中心は前記蒸し板の中心から1/2Rの距離より前記蒸し板の端部側に設け、3/2Rが12cm以上とし、複数の脚部を有し、前記突起部の略半分以上の領域は前記複数の脚部で囲まれる領域内に位置する炊飯器用蒸し板。 In a steaming plate that is detachably equipped in a rice cooker having a radius of 8 cm to 12 cm, has an outer shape that is substantially circular, and has a plurality of holes on the surface and a protrusion for clamping when attaching to and detaching from the rice cooker. When the distance from the center of the steaming plate to the end is R, the center of the projection is provided at the end of the steaming plate at a distance of 1 / 2R from the center of the steaming plate, and 3 / 2R is 12 cm. A steamer for a rice cooker, having a plurality of legs, and having an area of approximately half or more of the protrusions located in an area surrounded by the plurality of legs.
JP2009110539A 2009-04-30 2009-04-30 Steamer for rice cooker Expired - Fee Related JP4877357B2 (en)

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JPS5434787Y2 (en) * 1976-10-07 1979-10-23
JPH067287Y2 (en) * 1988-07-18 1994-02-23 マツダ株式会社 Seated shape memory member
JP3336313B2 (en) * 2000-07-26 2002-10-21 匠子 石原 Auxiliary steamer

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