JP4877357B2 - Steamer for rice cooker - Google Patents

Description

  The present invention relates to a steaming plate for a rice cooker used for general household use or business use.

  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.

  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.

Japanese Patent Laid-Open No. 2-74218

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.

  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.

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.

  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.

  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.

  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.

Sectional drawing of the rice cooker and steaming board of Embodiment 1 of this invention The perspective view of the steaming board of Embodiment 1 of this invention 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. Sectional drawing of the rice cooker and steaming plate of Embodiment 1 of this invention of the state which mounted the plate Sectional drawing of the rice cooker and steaming plate of Embodiment 1 of this invention of the state which mounted the plate Top view of steaming plate of Embodiment 1 of the present invention Cross-sectional view of a conventional steaming plate

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.

  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.

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.

(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.

  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.

  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.

  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.

  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.

  Next, the steaming cooking operation of this rice cooker will be described.

  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.

  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.

  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.

  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.

  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.

  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.

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.

  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.

  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.

  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 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)

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. 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.