JP5285869B2 - Microwave cooking container - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a microwave cooking container capable of cleaning a container or a microwave oven compartment by utilizing microwave heating without soiling the container or microwave oven compartment caused by the boiling-over in the rice boiling step. <P>SOLUTION: The microwave cooking container includes a cooking container 2 made of a microwave-permeable material, a lid 3 provided at an upper opening of the cooking container 2, and a heat-insulating container 8 which is disposed on the outside of a side face of the cooking container 2 and provided with a heat-insulating layer 6 between an inner wall 4 and an outer wall 5. The cooking container 2 has a stepped part 21 which has a vertical part 21B raised on the outer side of an overhanging part 21A overhanging outward, in the opening end, and the lid 3 is mounted on the stepped part 21. Since a foodstuff is not directly loaded in the heat-insulated container 8 but loaded in the container 2, steam, etc. does not penetrate the heat-insulated layer. Further, even if a large quantity of sticky juice is generated from rice while being boiled, the sticky juice is retained not only in a space under the lid 3 of the container 2 but also in a space, i.e. the sticky juice reservoir space A, between the upper opening end 21C of the container 2 and the lid 3. <P>COPYRIGHT: (C)2009,JPO&amp;INPIT

Description

  The present invention relates to a microwave heating cooking container.

  If you use a gas stove or IH heater when cooking, there is a risk of fire and burns, and you have to be near the cooking, which is inconvenient because you cannot use your time effectively.

Therefore, microwave heating such as a microwave oven is used for cooking, and a container for storing rice and water and a hole in the center are formed for cooking rice rather than simply heating food using a microwave oven. There is known a cooking device for a microwave oven that includes a lid and a lid that closes the container and the inner lid from above (for example, Patent Document 1).

  However, the prior art has a problem that cooking cannot be performed successfully for the following reasons.

  When the ingredients in a single cooking container are heated, if they are softened, soaked in taste, or heated enough to be eaten deliciously, there is a risk that the food will be overheated and will lose moisture, making the dish hard and tasteless. Moreover, even if the heating time is adjusted with a microwave timer in order to prevent overheating, there is a possibility that it will be boiled, and heating must be repeated many times. Furthermore, even if it is heated until boiling and cooking is attempted with residual heat, the temperature drops rapidly, and this may also cause the contents to be boiled.

  To cope with these problems, there is a method of reducing the high frequency output of the microwave oven and heating it slowly while preventing the evaporation of moisture, but it takes time to complete cooking, and a lot of electricity costs are required to keep the microwave oven running. It will take.

In addition, a container for storing rice and water, an outer lid for closing the open end of the container, and an inner lid provided between the container and the outer lid are provided, and the container has a space for heat insulation between the inner container and the outer container. A formed microwave cooker is known (for example, Patent Document 2).
Japanese Utility Model Publication No. 4-36921 Japanese Utility Model Publication No. 2-18322

  Although the container in the latter prior art uses air insulation, the air insulation container has a lower performance than the insulation container using foamed polystyrene, so that the heat insulation cooking cannot be performed well. Furthermore, since the food is directly put into the container body and heated, if it is used for a long time, the water vapor permeates from the inner container touched by the food, and the water vapor enters the heat insulating layer. For this reason, the heat insulating effect of the container is lowered, cooking cannot be performed well, and water vapor that has entered the heat insulating layer may expand due to heating and the container may be deformed.

  In addition, when rice is cooked, a rice cracker is generated, but in general gas cookers and electric cookers, the heating power and power are adjusted, and a complicated and difficult-to-care structure for storing rice crackers is provided. This prevents overflowing of the begging. However, in a microwave oven, the output during heating cannot be adjusted, and it is difficult to provide a complicated structure for storing the tomb in a container that can fit in the microwave oven. There is a risk of dirtying the inside of the range.

  Similarly, when cooking boiled beans in which soybeans, black beans, etc. are boiled with sugar, soy sauce, etc., it is necessary to take measures against spillage due to overflow of the broth.

  Therefore, the present invention provides a microwave heating cooking container that can be cooked in a short time using microwave heating such as a microwave oven and is easy to clean without blowing the container or the microwave oven by spilling. The purpose is to do.

The invention of claim 1 is a cooking container comprising a resin that is a microwave permeable material and provided with a stepped portion provided with an outward projecting portion at the open end and a vertical portion outside the projecting portion; , top and cover made of resin wherein is placed on the stepped portion of the cooking vessel is microwave transparent material, a metal which does not transmit microwaves, while being detachably disposed on the outside of the cooking vessel The stepped portion is placed on the opening end portion, and a heat insulating container provided with a heat insulating layer between the inner wall and the outer wall, and a volume C before cooking consisting of rice and water to be stored is provided on the inner surface of the cooking container. An upper limit water amount scale is provided at a portion corresponding to 60% of the volume D in the cooking container, and a virtual top surface that closes a peripheral edge side of the upper surface of the lid, the stepped portion, and an upper end opening end of the stepped portion. Before cooking rice, the volume B of the space surrounded by is equivalent to the upper limit water volume scale A microwave cooking vessel, characterized in that it is formed in more than 13% of the product C.

  According to the invention of claim 1, since the foodstuff is not directly put into the heat insulation container but is put into the container, water vapor or the like does not enter the heat insulation layer, and the container in the heat insulation container can be freely taken in and out. Thus, the container and the heat insulating container can be handled independently. In addition, even if rice balls and soup are produced in cooked rice and boiled beans, rice balls and soup will not only be stored in the space under the lid of the container, but also in the space between the upper end opening end of the container and the lid, There is no such thing as rice balls or broth overflowing from the container and soiling the inside of the microwave oven with rice balls or broth.

  According to the invention of claim 1, the rice is stored in a rice paddy space surrounded by the upper surface of the lid, the stepped portion, and a virtual top surface closing the upper end opening end of the stepped portion. It is possible to reliably prevent spillage from the container of the time.

  According to the invention of claim 1, the rice cake is stored in a space surrounded by the peripheral edge of the upper surface of the lid, the stepped portion, and the virtual top surface closing the upper end opening end of the stepped portion. It is possible to reliably prevent the spill from the container.

  Moreover, according to invention of Claim 1, the volume before rice cooking is 60% or less of the volume in a container, and it can prevent reliably the spilling from the container of the rice cracker at the time of rice cooking.

  Preferred embodiments of the present invention will be described with reference to the accompanying drawings. The embodiments described below do not limit the contents of the present invention described in the claims. In addition, all of the configurations described below are not necessarily essential requirements of the present invention.

  1 and 2 show Example 1. A microwave heating cooker 1 includes a cooking container 2 that forms a pan and a pot, a lid 3 that is detachably provided on the container 2, and a A heat insulation layer 6 is provided between an inner wall 4 and an outer wall 5 that are detachably disposed on the outer periphery, and a heat insulation container 8 provided with a bottom wall 7.

The container 2 is sized to enter a heating chamber (not shown) of a microwave oven, and has a capacity of about 0.5 L to 4 L, such as a height of 5 cm to 15 cm and a diameter of about 12 cm to 18 cm. 8 is housed in a removable manner. The container 2 has a bottom and is made of a material that transmits microwaves, such as resin such as polypropylene, glass, and ceramics.

A stepped portion 21 is formed at the opening end of the container 2. The step portion 21 is obtained by standing the vertical portion 21B at the edge of the projecting portion 21A that protrudes to the outside of the open end extends to 30mm upward from 10 mm, on the stepped portion 21 of the insulated container 8 opened By being placed on the end portion 81, it protrudes outside the heat insulating container 8.

The lid 3 provided on the stepped portion 21 at the opening end of the container 2 is circular in plan view and is made of a material that transmits microwaves, such as resin such as polypropylene, glass, and earthenware, and its central portion is high, The peripheral portion 31 placed on the overhanging portion 21A is formed low, and the upper surface of the lid 3 in the peripheral portion 31 is inclined downward toward the outside. Further, the knob 32 provided on the upper surface of the central portion of the lid 3 is formed by recessing the central periphery of the lid 3 to form a concave portion 32A and projecting the convex portion 32B to the height of the upper surface of the lid 3 at the center. Yes. The convex portion 32B and the upper end of the vertically oriented portion 21B are at substantially the same height. And the convex part 32B in the top part 3A center of the lid | cover 3 and the upper end of the vertical direction part 21B, ie, the upper end opening end 21C of the container 2, are in the substantially same height position.

  The heat insulating container 8 has a cylindrical shape having openings in both the upper and lower directions, an inner wall 4 made of a material such as metal that does not transmit microwaves, and an outer wall made of metal having a larger diameter than the inner wall 4 and substantially the same shape as the inner wall 4. 5 and the inner wall 4 and the outer wall 5 are connected to each other in both the upper and lower direction openings to form a double structure. And the space | gap between the inner wall 4 and the outer wall 5 is vacuum-sealed with a vacuum heating furnace, or forms the heat insulation layer 6 with which low heat conductivity gas and the heat insulating material were filled.

  A bottom wall 7 made of a material that transmits microwaves, such as a resin having substantially the same diameter as that of the heat insulating container 8, is provided in the lower opening of the heat insulating container 8.

  The surface of the heat insulating container 8, that is, the inner peripheral surface of the inner wall 4 and the outer peripheral surface of the outer wall 5 may be coated with microwave transmitting layers 41 and 51, such as resin coatings, that transmit microwaves. Further, both the upper and lower opening ends of the heat insulating container 8 are formed by outer peripheral members 52A and 52B that transmit microwaves such as resin in a ring shape larger in diameter than the outer wall 5, and both the upper and lower opening ends of the heat insulating container 8 are formed. The outer peripheral members 52A and 52B cover the surface of the heat insulating container 8, that is, the outer wall 5, in the longitudinal direction from the end of the heat insulating container 8 by being fitted to the outer surface. It is a few mm above the surface. The outer peripheral member 52B is fitted to the lower curved portion 53, and the bottom wall 7 is integrally provided at the lower end thereof. When the heat insulating container 8 is placed on a table (not shown) of the microwave oven by the bottom wall 7, the lower end of the heat insulating container 8 is separated from the table by several mm.

  Next, the effect of the above configuration will be described. At the time of cooking rice, rice (Ruchi rice) R and water W are accommodated in the container 2, and the upper portion is closed with the lid 3. Next, the container 2 is accommodated in the heat insulating container 8. Accordingly, a heat insulating layer 6 sandwiched between the inner wall 4 and the outer wall 5 is disposed outside the side surface of the container 2, and a bottom wall 7 is disposed at the bottom of the container 2. The container 2 having the lid 3 together with the heat insulating container 8 is stored in a microwave oven so that the bottom wall 7 is placed on the table, and the microwave is operated by operating a switch with a timer. Irradiate the heat insulating container 8 and the lid 3. By this microwave irradiation, the microwave passes through the lid 3 and heats the rice R and the water W. Further, the microwaves pass through the bottom wall 7 from the table side and heat the rice R and the water W. At this time, the heated rice R and water W may be lowered in temperature due to the influence of the ambient temperature. However, since the heat insulating layer 6 is disposed outside the rice R and the water W, and thus the outside of the container 2. The rice R and the water W can be kept warm without lowering the temperature.

Furthermore, the upper surface of the lid 3 of the to the periphery portion 31 from the top portion 3A of the lid 3 except for the recesses 32A of the knob 32, i.e. the peripheral portion 31 side of the upper surface of the lid 3, the vertical portion 21B in the extending portion 21A communicating The volume B of the reservoir space A surrounded by the provided step portion 21 and the virtual top surface 21D formed so as to close the inside of the upper end opening end 21C of the step portion 21 having a circular plan view is a container. It is formed in 13% or more of the maximum total volume C of rice R before cooking rice, ie, the rice R and water W before cooking (B> 13/100 × C or B = 13/100 × C). Further, the volume before cooking, that is, the maximum total volume C of rice R and water W before cooking is the volume D of the container 2, that is, the lowest end of the lid 3 , that is, the lid 3 placed on the overhanging portion 21A in the embodiment. 60% or less of the volume D from the peripheral portion 31 to the bottom of the container 2 (C <60/100 × D or C = 60/100 × D). For this reason, the upper limit of the water volume scale 22 of the water W displayed on the inner surface of the container 2, that is, the upper limit water volume scale 22A is B> 13/100 × C or B = 13/100 × C and C < It is provided at a location corresponding to a condition satisfying 60/100 × D or C = 60/100 × D. That is, the maximum volume C from the bottom side of the container 2 to the upper limit water volume scale 22A satisfies the condition of C <B ÷ 13/100 or C = B ÷ 13/100, and C <60/100 × D or C = An upper limit water volume scale 22A is provided so as to satisfy 60/100 × D. The upper limit water amount scale 22A may be any one that indicates the upper limit water amount in rice cooking such as protrusions and printing formed inside the container 2.

The upper limit water volume scale 22A is based on the graph of FIG. 5, and the horizontal axis of the graph of FIG. 5 is a percentage of the volume C before cooking rice divided by the volume D (volume C / before cooking rice). Volume D × 100%). The vertical axis | shaft of FIG. 5 displays what expressed by dividing the volume B of the rice pool space A by the volume C before cooking rice (volume B of the rice pool space A / volume C * 100%). The overflow condition of Oneba and rice in each condition, i.e., whether Oneba will overflows from the upper end opening edge 21 C, is obtained by experiment whether. As a result of this experiment, it was found that when the volume B / volume C × 100% of the reservoir space A is 13% or more, there is no overflow, and when it is lower than 13%, overflow occurs. Furthermore, in the volume C before cooking rice / volume D × 100%, it was found that there is no overflow at 60% or less, and overflow occurs when it exceeds 60%.

As described above, for cooking , which is made of a resin that is a microwave-transmitting material , includes a stepped portion 21 provided with an outwardly projecting portion 21A at the open end and a longitudinally oriented portion 21B outside the projecting portion 21A . a container 2, a lid 3 made of a resin is placed on the stepped portion 21 of the cooking container 2 microwave transparent material, a metal which does not transmit microwaves, detachably attached to an outer side of the cooking container 2 Rutotomoni on open end 81 step portion 21 is disposed is placed on, and by providing a heat insulating container 8 having a heat insulating layer 6 between the inner wall 4 and outer wall 5, direct food into insulated container 8 Since the container 2 is not put into the container 2, water vapor or the like does not enter the heat insulating layer, and the container 2 in the heat insulating container 8 can be taken in and out, so that the container 2 and the heat insulating container 8 can be removed during cleaning. Each can be handled independently Uninaru. In addition, a stepped portion 21 having a vertically extending portion 21B is provided on the outer side of a protruding portion 21A protruding outward at the opening end of the container 2, and the lid 3 is placed on the stepped portion 21. The opening of the pan has a stepped structure for placing a lid, and the upper end opening end 21C of the container 2 extends longer than the surface on which the lid 3 is placed, that is, the overhanging portion 21A. Even if a beep occurs, the bean accumulates not only in the space under the lid 3 of the container 2 but also in the space between the upper end opening end 21C of the container 2 and the lid 3, that is, in the beard accumulation space A. Thus, the rice cake will not overflow from the container 2 and the inside of the heating chamber of the microwave oven will be soiled with the rice cake. Similarly, when cooking boiled beans in which the beans 2 such as soybeans and black beans are boiled with sugar, soy sauce, etc. in the container 2, the broth is not only the space under the lid 3 of the container 2 but also the upper end opening end 21 </ b> C of the container 2 and the lid 3, i.e., the boiled juice storage space A, and the boiled juice does not overflow from the container 2 and does not contaminate the heating chamber of the microwave oven with the boiled juice.

  Further, an upper surface of the lid 3 from the top 3A to the peripheral portion 31 of the lid 3, a stepped portion 21 in which a vertically oriented portion 21B is connected to the projecting portion 21A, and an upper end opening end 21C of the stepped portion 21 having a circular plan view. The volume B of the rice paddy space A surrounded by the virtual top surface 21D formed so as to close the inside is the rice cooking volume in the container 2, that is, the total volume C before the rice R and water W before cooking. By being formed at 13% or more, it is possible to prevent spillage from the upper end opening end 21C of the rice bowl during cooking.

  Furthermore, the rice cooking volume, that is, the total volume C before the rice R and the water W before cooking rice is set to 60% or less of the volume D of the container 2, that is, the volume D from the overhanging portion 21A to the bottom of the container 2 It is possible to prevent spillage from the upper end opening end 21C of the rice bowl.

  Other embodiments will be described below. In addition, the same code | symbol is attached | subjected to the same part as the said Example 1, and the detailed description is abbreviate | omitted. The figure shows a second embodiment, and the same parts as those of the first embodiment are denoted by the same reference numerals, and detailed description thereof is omitted.

  The lid 3 in the second embodiment shown in FIG. 3 includes an inner lid 33 made of a material that transmits microwaves, such as resin, glass, and ceramics, and an outer lid 34 having substantially the same diameter as the inner lid 33. Has been.

  As described above, since the lid 3 is composed of the inner lid 33 and the outer lid 34 arranged with a gap therebetween, the lid 3 has a double structure and can enhance the heat insulating effect. The top surface of the outer lid 34 of the outer lid 34 of the lid 3 extending from the top 3A toward the outer side toward the outer side, the stepped portion 21 in which the vertically oriented portion 21B is connected to the projecting portion 21A, and a plan view The volume of the pocket space surrounded by the virtual top surface formed so as to close the inside of the upper end opening end 21C of the circular step portion 21 is formed to be 13% or more of the pre-rice cooking volume. Furthermore, the volume before cooking is 60% or less of the volume of the container 2. By doing in this way, the overflow from the upper end opening end 21C of the rice bowl can be prevented.

  In the third embodiment shown in FIG. 4, the lid 3 has a lid inner wall 33 ′ made of a material that transmits microwaves, such as resin, glass, ceramics, and the like, and is substantially the same diameter as the lid inner wall 33 ′. It is comprised from the lid outer wall 34 'integral with inner wall 33'. In addition, the heat insulation lid | cover which has the heat insulation layer 33A with which low thermal conductivity gas and the heat insulating material were filled into the clearance gap between lid inner wall 33 'and lid outer wall 34' may be sufficient.

  The bottom wall 7 is composed of a bottom inner wall 71 and a bottom outer wall 72 made of a microwave permeable material with a gap therebetween. The bottom inner wall 71 and the bottom outer wall 72 may be connected at the edge with a gap therebetween, and a heat insulating layer filled with a low thermal conductivity gas or a heat insulating material may be formed in the gap. Thereby, the heat loss from a lower opening part can be reduced, and the heat retention effect of the cooking vessel 2 can be improved. Here, when the food is heated together with the heat insulating container 8, the bottom inner wall 71 and the bottom outer wall 72 of the lower opening may be deformed due to expansion of the low thermal conductivity gas or the like, and the cooking container 2 may not be stably placed. is there. Accordingly, the bottom inner wall 71 and the bottom outer wall 72 of the lower opening are formed so as to protrude upward or downward, and in the embodiment, they are formed downward so that the deformation is reduced and the container 2 is stably placed. Be able to.

And the upper surface of the lid outer side wall 34 'of the to the periphery portion 31 from the top portion 3A of the lid outer side wall 34' of the cover 3, a stepped portion 21 which vertical portion 21B is continuously provided on the projecting portion 21A, a circular in plan view of the stepped portion 21 The volume B of the rice paddy space A surrounded by the virtual top surface 21D formed so as to close the inside of the upper end opening end 21C is the volume C before cooking in the container 2, that is, the rice and water before cooking. It is formed in 13% or more of the total volume. Furthermore, the volume C before cooking is 60% or less of the volume D of the container 2. In this case, the rice cooking volume D is the lowest end of the lid 3 , that is, the volume from the lower surface of the lid inner wall 33 ′ to the bottom of the container 2 in the embodiment. By doing in this way, the overflow from the upper end opening end 21C of the rice bowl can be prevented.

  As described above, the microwave heating cooker according to the present invention can be applied to various uses in addition to cooked rice and boiled beans.

It is sectional drawing which shows Example 1 of this invention. It is a perspective view which shows Example 1 of this invention. It is a perspective view which shows Example 2 of this invention. It is sectional drawing which shows Example 3 of this invention. It is a graph which shows the overflow state of the present invention.

2 container 21 step part 21A overhang part 21B vertical part 21C upper end opening end 3 lid 4 inner wall 5 outer wall 6 heat insulation layer 8 heat insulation container
81 Upper opening end A space

Claims (1)

A cooking container comprising a resin that is a microwave permeable material , provided with a protruding portion on the outside at the open end and a stepped portion provided with a vertical portion on the outside of the protruding portion;
A lid made of a resin that is placed on the step of the cooking container and is a microwave permeable material ;
A heat insulating container made of a metal that does not transmit microwaves , detachably disposed on the outside of the cooking container, the stepped portion placed on the upper opening end, and a heat insulating layer provided between the inner wall and the outer wall And
On the inner surface of the cooking container, an upper limit water amount scale is provided at a portion where the volume C before cooking consisting of rice and water stored corresponds to 60% of the volume D in the cooking container, and the peripheral edge portion of the upper surface of the lid The volume B of the space surrounded by the side, the stepped portion, and the virtual top surface closing the upper end opening end of the stepped portion is formed to be 13% or more of the volume C before cooking corresponding to the upper limit water amount scale. A microwave heating cooking container characterized by that.

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