JP6175802B2 - Steamer for cooking pot and rice cooker using steamer - Google Patents

Description

  TECHNICAL FIELD The present invention relates to a cooking pot steamer and a rice cooker technology using the steamer, and more specifically, a steaming tool for cooking by steaming ingredients inside the cooking pot, and a steaming tool contained therein. It is related with the technology of the rice cooker which cooks rice.

  DESCRIPTION OF RELATED ART Conventionally, the cooking pot steamer which heats a cooking pot in the state accommodated in the inside of a cooking pot, and cooks foodstuff with the vapor | steam produced inside a cooking pot is known. Moreover, it is also well-known about the technique which uses the inner pot of a rice cooker as a cooking pot using the cooking tool for cooking pots (for example, refer patent document 1).

JP 2012-196427 A

  The cooking pot steamer according to the prior art includes an outer part suspended from the peripheral part of the cooking pot, a bottomed cylindrical inner part formed on the inner peripheral side of the outer part, an outer part and an inner part. A plurality of openings formed therebetween. And a cooking pot is heated in the state which mounted the foodstuff in the inner part, and a foodstuff is cooked with the steam which flows in from an opening part by boiling the water inside a cooking pot.

  However, according to the above-described configuration, since the opening is arranged outside the inner part, when the diameter of the cooking steamer becomes large, the steam flowing from the opening reaches the central part of the inner part. It may not flow sufficiently. In this case, there is a problem that the amount of heat applied to the food placed on the central portion of the inner portion is insufficient, and the cooking state is deteriorated.

  In view of the above situation, the present invention provides a cooking pot steamer and a rice cooker using the steamer that can improve the cooking state by adding a sufficient amount of heat to the ingredients placed inside. It is to provide.

  The problem to be solved by the present invention is as described above. Next, means for solving the problem will be described.

That is, in Claim 1, it is accommodated in the said cooking pan by being suspended in the peripheral part of a cooking pan, and the said cooking pan is heated by a heating means and cooks foodstuff with the steam which arises in the said cooking pan. It is a steamer for pans, the upper end of which is suspended from the peripheral edge of the cooking pan, the bottomed cylindrical inner portion formed inside the outer portion, and the outer peripheral end of the inner portion And a plurality of openings formed between the cooking pan and the side wall of the cooking pan, and a protrusion projecting upward is formed on the upper surface of the substantially central portion of the inner portion. A plurality of concentric protrusions are formed around the protrusion, and a groove is formed in the outer peripheral portion of the bottom of the inner part .

In Claim 2, it is accommodated in the said cooking pan by being suspended by the peripheral part of a cooking pan, and the said cooking pan is heated by a heating means and cooks foodstuff with the steam which arises in the said cooking pan, For cooking pans A steaming tool and the cooking pot, the cooking steamer is accommodated by suspending the cooking steaming tool around the peripheral part, an inner pot, and the inner pot is heated as the heating means. A rice cooker using a steamer, the steamer for cooking pot being formed on the inner side of the outer part and the outer part of which the upper end is suspended from the peripheral part of the cooking pot A bottomed cylindrical inner portion, and a plurality of openings formed between an outer peripheral end portion of the inner portion and a side wall of the cooking pan, and an upper surface of a substantially central portion of the inner portion. A protrusion projecting upward is formed on the front surface of the inner portion. Around the projecting portion, a plurality of protrusions are formed in concentric circles, in which groove the outer peripheral portion is formed at the bottom of the inner portion.

  As effects of the present invention, the following effects can be obtained.

  According to the steamer for cooking pots and the rice cooker using the steamer according to the present invention, the cooking state can be improved by applying a sufficient amount of heat to the food placed on the central portion of the inner part.

Side surface sectional drawing which showed the whole structure of the electric rice cooker using the steamer which concerns on 1st embodiment. (A), (b) is sectional drawing and perspective view which respectively showed the steamer which concerns on 1st embodiment. (A) is side sectional drawing which showed the relationship between the steamer which concerns on 1st embodiment, and the cover body of an electric rice cooker, (b) is the bottom view which showed the inner cover, (c) is A in (b). FIG. (A), (b) is sectional drawing and perspective view which respectively showed the steaming tool which concerns on 2nd embodiment. (A), (b) is sectional drawing and perspective view which respectively showed the steaming tool which concerns on 3rd embodiment. Sectional drawing of the state which isolate | separated the steaming tool which concerns on 3rd embodiment.

[Rice cooker 1]
First, the whole structure of the rice cooker 1 using the steamer 100 which is 1st embodiment of the steamer for cooking which concerns on this invention is demonstrated using FIG.
In the following description, the front-rear direction is defined with the left side in FIG. 1 as the front side of the rice cooker 1 and the right side in FIG. Moreover, the front side in FIG. 1 is made into the left side of the rice cooker 1, and the back side in FIG.

  The rice cooker 1 is a cooking utensil that cooks an object to be cooked containing rice grains and water using electricity. As shown in FIG. 1, the rice cooker 1 is mainly comprised by the inner pot 10, the rice cooker main body 20, the cover body 30, and the microcomputer control apparatus which is not shown in figure.

  The inner pot 10 is a member that accommodates rice grains and water that are to be cooked by the rice cooker 1 therein. The inner pot 10 is made of a magnetic metal or a metal containing a magnetic metal, and is formed in a bottomed cylindrical shape with an open upper surface. The inner pot 10 may be made of ceramic such as a clay pot. As shown in FIG. 1, the inner pot 10 according to this embodiment has a steamer 100 suspended and housed around its peripheral edge.

  The rice cooker body 20 is a member that forms the main structure of the rice cooker 1. The rice cooker body 20 mainly includes an outer case 21, a shoulder member 22, a bottom member 23, and an inner case 24.

  The outer case 21 of the rice cooker body 20 is a member that forms the exterior (outer wall) of the outer peripheral surface of the rice cooker body 20. The outer case 21 is made of a metal such as stainless steel, and is formed in a cylindrical shape whose upper and lower side surfaces are opened.

  The shoulder member 22 of the rice cooker body 20 is a member that forms the upper end portion (shoulder portion) of the rice cooker body 20. The shoulder member 22 is made of a synthetic resin such as polypropylene (PP), and is formed in a substantially cylindrical shape with upper and lower side surfaces opened. The shoulder member 22 is disposed above the outer case 21, and the lower end portion is fixed to the upper end portion of the outer case 21. At the rear end portion of the shoulder member 22, a grip portion 51, a hinge portion 52, and the like are disposed. An operation panel 53 and the like are disposed at the front end of the shoulder member 22.

  The operation panel unit 53 is provided with various switches 55 related to functions of the rice cooker 1 such as rice cooking, heat insulation, menu selection, and the like. The user can appropriately execute the function of the rice cooker 1 by operating various switches 55. In addition, the operation panel unit 53 is provided with a liquid crystal display unit 61. The liquid crystal display 61 displays the function of the rice cooker 1 selected by the user. An operation board 62 is disposed below the operation panel 53 (inside the outer case 21).

  The bottom member 23 of the rice cooker body 20 is a member that forms the bottom (lower side) of the rice cooker body 20. The bottom member 23 is made of a synthetic resin such as polypropylene (PP), and is formed in a substantially flat plate shape with the plate surface directed in the vertical direction. The bottom member 23 is fixed to the lower end portion of the outer case 21 and covers the lower opening of the outer case 21.

The inner case 24 of the rice cooker body 20 is a member that forms the inner peripheral surface (inner wall) of the rice cooker body 20 and accommodates the inner pot 10 therein. The inner case 24 is made of a synthetic resin such as polyethylene terephthalate (PET) and is formed in a bottomed cylindrical shape having an upper side opened.
In addition, each member which comprises the rice cooker 1 is arrange | positioned between the inner case 24, the outer case 21, and the bottom member 23, ie, the inside of the rice cooker main body 20. FIG. For example, a control board 63 to be described later is disposed in front of the inner case 24 inside the rice cooker body 20. Furthermore, a work coil 64 that is an inner pot heating means, a heat retaining heater 65, a center sensor 66 that is an inner pot temperature detecting means, and the like are disposed inside the rice cooker body 20.

  The work coil 64 is an inner pot heating means for heating the inner pot 10 accommodated in the inner case 24. The work coil 64 includes a bottom coil 67 and a corner coil 68 each formed in an annular shape. The bottom coil 67 is disposed substantially below the center of the inner case 24 in a side view. The corner coil 68 is disposed below the outer end portion of the inner case 24 in a side view. The bottom coil 67 and the corner coil 68 are configured so as to be able to generate eddy currents. The inner pot 10 accommodated in the inner case 24 includes the eddy currents of the bottom coil 67 and the corner coil 68 and the electric resistance of the inner pot 10. Is configured to generate heat (heat).

  In addition, in this embodiment, although the inner pot heating means in the rice cooker 1 is comprised as what is an IH (Induction Heating) type | formula, the heating method of the inner pot 10 is limited to IH type. is not. In other words, the inner pot heating means may be an electric heater or the like to heat the inner pot 10.

  The heat retaining heater 65 is a member that mainly retains (heats) the food to be cooked inside the inner pot 10. The heat retaining heater 65 is formed in a ring shape, and is wound around the outside of the upper and lower middle portions of the inner case 24.

  The center sensor 66 is an inner pot temperature detecting means for detecting the temperature of the inner pot 10. The center sensor 66 protrudes upward from an opening 54 that is opened substantially at the center of the lower surface of the inner case 24. The upper end portion of the center sensor 66 comes into contact with the lower surface of the inner pot 10 housed in the inner case 24.

  The lid body 30 is a member that forms the top (upper side surface) of the rice cooker 1. The lid 30 covers the opening on the upper side of the shoulder member 22 and is supported via the hinge portion 52 so as to be openable and closable with respect to the shoulder member 22 (and eventually the rice cooker body 20). The lid body 30 is made of a synthetic resin such as polypropylene (PP), and is mainly formed in a disk shape and forms an upper plate 31 that forms the upper surface of the lid body 30, and an annular plate that forms the lower surface of the lid body 30. And a plate 32. A metal heat radiating plate 34 is disposed in the center in a side view of the annular lower plate 32. A lid heater 35 is disposed on the heat radiating plate 34. An inner cover 33 is disposed below the lower plate 32.

  The inner cover 33 of the lid body 30 is a member that prevents spilling from the inner pot 10. The inner cover 33 is made of metal and is formed in a disk shape. The inner cover 33 is detachably attached to the lower plate 32. The inner cover 33 is configured to substantially seal the upper edge of the inner pot 10 with the lid 30 closed with respect to the rice cooker body 20. A packing 36 is inserted in a substantially central portion of the inner cover 33, and steam generated inside the inner pot 10 can be discharged from the packing 36.

  The lid heater 35 of the lid body 30 is a member that heats the heat radiating plate 34 and heats the inner cover 33 by its heat conduction. The lid heater 35 is formed in a ring shape and is placed on the upper surface side of the heat radiating plate 34.

  When cooking rice in the rice cooker 1 configured as described above, first, rice and water are put into the inner pot 10 by the user. Thereafter, the user operates the switch 55 in the operation panel 53 to select a menu, and a rice cooking start operation is performed. And based on the temperature etc. of the inner pot 10 which the microcomputer control apparatus detects with the center sensor 66, the heating output and heating time of the inner pot 10 by the work coil 64 are controlled. Specifically, rice is cooked inside the inner pot 10 through a cooking process for heating the inner pot 10 with high output, a pause process for stopping heating, a steaming process, and the like.

[Steaming tool 100]
Next, the steaming tool 100 which is 1st embodiment of the steaming tool for cooking which concerns on this invention is demonstrated using FIGS. 1-3. As shown in FIG. 1, the steamer 100 is a member made of heat-resistant resin that is housed in the inner pot 10 by being suspended on the peripheral edge of the inner pot 10 that is a cooking pot in the present embodiment. Then, as described above, the inner pot 10 is heated by the heating means such as the work coil 64, and the steam generated in the inner pot 10 (arrows Vo, Vo,... The cooking ingredients (solid ingredients Ms and liquid ingredients Ml in FIG. 2A) are cooked. Although the steamer 100 in this embodiment is made of a heat resistant resin, other heat resistant materials such as ceramics may be used.

  In addition, although the structure which uses the steamer 100 with the rice cooker 1 is demonstrated in this embodiment, the steamer for cooking which concerns on this invention can also be used separately from a rice cooker. In this case, the steaming tool 100 is suspended around the peripheral edge of the cooking pan containing water, and the cooking pan is heated by the heating means. Thereby, the foodstuffs mounted in the inside of the steamer 100 are cooked with the steam generated inside the cooking pan.

The steamer 100 has an outer portion 110 formed at the outermost periphery at the upper end thereof, an inner portion 120 formed inside the outer portion 110, and a plurality of openings 140 and 140 formed outside the inner portion 120. .. and are provided.
The outer portion 110 is configured to be insertable into the inner pot 10 by being formed in an annular shape (short cylindrical shape) whose outer diameter is substantially the same as or somewhat smaller than the inner diameter of the inner pot 10. And the upper end part 111 of the outer side part 110 expands in diameter, and is formed larger than the peripheral part of the inner pot 10, The upper end part 111 is latched by the peripheral part of the inner pot 10. That is, the steamer 100 is configured to be able to be suspended on the peripheral edge of the inner pot 10 as shown in FIG.
In addition, although the outer side part 110 which concerns on this embodiment is formed in the annular | circular shape, if it can be suspended to the inner pot 10, it can also be set as another structure. For example, the steamer 100 can be configured to be hooked on the inner pot 10 by configuring the outer portion with a plurality of retaining plates, hooks, or the like.

  The inner portion 120 is formed in a cylindrical shape (dish shape) having a bottom portion 122 inside the outer portion 110, and steamed by placing food on the bottom portion 122 as shown in FIG. 2A. It is configured to allow cooking. The outer diameter of the inner part 120 is smaller than the inner diameter of the outer part 110, and the upper end part of the inner part 120 is inserted through the lower end part of the outer part 110. Then, the inner portion 120 is connected to the inner side of the outer portion 110 by the connecting portion 121 connecting the outer peripheral surface of the inner portion 120 and the inner peripheral surface of the outer portion 110.

  In this embodiment, the part except the connection part 121 between the outer side part 110 and the inner side part 120 is formed as the opening part 140 which opens the steamer 100 in the up-down direction. That is, the opening 140 allows the internal space of the inner pot 10 and the space above the inner portion 120 to communicate with each other. In the present embodiment, the opening 140 is formed between the outer portion 110 and the inner portion 120. However, the configuration is limited to this configuration when the outer portion is not formed in an annular shape as described above. It is not a thing. That is, the opening may be formed between the outer peripheral end of the inner portion 120 and the side wall of the inner pot 10 that is a cooking pot.

  According to the steaming tool 100 according to the present embodiment, the ingredients placed inside the steaming tool 100 can be cooked by configuring as described above. Specifically, as shown in FIG. 2A, rice is cooked by the rice cooker 1 as described above in a state where the food is placed on the bottom 122 of the inner side portion 120. At that time, the high-temperature steam generated by boiling the water in the inner pot 10 passes through the openings 140, 140,... As shown by arrows Vo, Vo,. It flows into the inner part 120 of the steamer 100. With this steam, the ingredients placed on the bottom 122 of the inner part 120 are steamed and cooked.

  In the steamer 100 according to the present embodiment, a protruding portion 130 protruding upward is formed on the upper surface of the substantially central portion of the bottom portion 122 of the inner portion 120. Specifically, as shown in FIGS. 2A and 2B, the upper surface of the substantially central portion of the bottom 122 is formed in a dome shape that bulges upward.

  As described above, in the steamer 100 according to the present embodiment, the cooking state inside the inner part 120 can be improved by forming the protrusion 130 on the inner part 120. Specifically, as shown in FIG. 2A, when food is put into the bottom 122 of the inner portion 120, the liquid food Ml that is difficult to be heated due to the higher specific heat than the solid food Ms is caused by the protrusion 130. It will flow to the outside and accumulate on the outer periphery of the bottom 122. On the other hand, the solid food Ms that is relatively easily heated remains in the central portion of the bottom portion 122. Therefore, as shown by arrows Vo, Vo,... In FIGS. 2A and 2B, the steam flowing from the outside of the inner portion 120 of the steamer 100 through the openings 140, 140,. The liquid food Ml can be preferentially flowed. Moreover, even when there are few solid foodstuffs Ms and there are many ratios of the liquid foodstuff Ml, the liquid foodstuff Ml can distribute more outer peripheral parts which are easy to be heated with a vapor | steam rather than the center part of the inner side part 120. Thus, since it becomes possible to heat a foodstuff with sufficient balance as a whole, the cooking state in the inner side part 120 can be improved.

  Furthermore, in the steamer 100 according to the present embodiment, by forming the protrusion 130 on the inner side 120, the bottom 122 of the inner side 120 is in contact with the food as compared with the case where the bottom of the inner side is formed flat. The area, that is, the heat transfer area can be increased. Thereby, it is possible to increase the amount of heat conducted from the inside of the inner pot 10 through the bottom 122 of the inner portion 120 to the food placed inside the inner portion 120. In addition, if the protrusion part 130 protrudes upwards, since the liquid foodstuff Ml can be flowed outside as mentioned above, the thickness is not limited. However, from the viewpoint of conducting the heat inside the inner pot 10 through the bottom 122 as described above, the thickness of the protrusion 130 is thin as shown in FIG. 2A (similar to the portion other than the protrusion 130). (Thickness of the thickness) is preferably formed. That is, it is preferable that a recess having substantially the same shape as the protrusion 130 is formed on the lower surface of the substantially central portion of the inner portion 120, which is directly below the protrusion 130.

  In the steamer 100 according to the present embodiment, the outer diameter of the protrusion 130 is smaller than the outer diameters of the work coil 64 and the lid heater 35 which are inner pot heating means, as shown in FIG. As a result, the heating efficiency of the outer peripheral portion of the inner portion 120 that is on the outer side of the protruding portion 130 is more improved than that of the central portion of the inner portion 120. That is, since it becomes possible to improve the heating efficiency of a foodstuff, the cooking state in the inner side part 120 can further be improved.

  Further, in the steamer 100 according to the present embodiment, as shown in FIGS. 2A and 2B, the upper surface of the connecting portion 121 that connects the outer portion 110 and the inner portion 120 is inclined in the direction in which the inner side is lowered. Formed. Thereby, even if the vapor | steam generate | occur | produced at the time of rice cooking liquefies, it is comprised so that it may flow down inside the inner side part 120, without collecting on the upper surface of the connection part 121. FIG. That is, since water drops, cooking soup, and the like do not easily remain on the upper surface of the connecting portion 121, when the user removes the steamer 100 from the rice cooker 1, they are prevented from adhering to the hand and are sanitary. It can be operated.

  Moreover, in the rice cooker 1 which concerns on this embodiment, it is set as the structure which brings the up-and-down position of the heat sink 34 close to the upper surface of the inner cover 33. Specifically, as shown in FIG. 3A, the vertical position h of the heat radiating plate 34 is configured to be lower than the vertical position e of the flange portion at the uppermost end of the inner pot 10. Thereby, the thermal conductivity from the lid heater 35 can be improved, and the heating efficiency of the food placed inside the steamer 100 can be improved. Moreover, it becomes possible to reduce the heating amount from the other heating means at the time of rice cooking or heat retention by improving the heating efficiency. In particular, it is possible to suppress yellowing of cooked rice at the time of heat retention, or to suppress adhesion of water droplets to the inner cover 33 at the time of cooking rice. Moreover, energy saving can be promoted by reducing the energization amount in other heating means.

  Moreover, in the rice cooker 1 which concerns on this embodiment, as shown to the shaded part of FIG.3 (b) and FIG.3 (c), many protrusion part 33a * 33a *. It protrudes to the side (the lower side in FIG. 3A). Thereby, when the retort food is put into the inner part 120 of the steamer 100 and cooked for steaming, for example, the container of the retort food does not block the periphery of the packing 36 in the inner cover 33, and the protruding portion 33a. A steam path can be secured between the two. Further, as shown in FIG. 3A, a gap d is formed in the vertical direction between the packing 36 and the inner cover 33 around the packing 36. This also prevents the packing 36 from being blocked by the retort food container.

[Steaming tool 200]
Next, the steaming tool 200 which is 2nd embodiment of the steaming tool for cooking which concerns on this invention is demonstrated using FIG. About the steaming tool demonstrated after this embodiment, the aspect used with a rice cooker or separately from a rice cooker is the same as that of the steaming tool 100 in the said embodiment. For this reason, after this embodiment, description about the usage method of a steamer, etc. is abbreviate | omitted, and it demonstrates centering on a different part from the already-described structure.

  As for the steaming tool 200 according to the present embodiment, as with the steaming tool 100 in the first embodiment, the outer part 210 formed at the outermost periphery at the upper end and the inner part formed inside the outer part 210. 220 and a plurality of openings 240, 240,... Formed on the outside of the inner portion 220. And rice cooking with the rice cooker 1 is performed in the state which mounted the solid foodstuff Ms in the bottom part 222 of the inner side part 220 as shown to Fig.4 (a). At this time, the high-temperature steam generated by boiling the water in the inner pot 10 passes through the openings 240, 240,..., As shown by the arrows Vo, Vo,. It flows into the inner part 220. This steam steams and cooks the solid food Ms placed on the bottom 222 of the inner part 220.

  In the steamer 200 according to the present embodiment, a protruding portion 230 protruding upward is formed on the upper surface of the substantially central portion of the bottom portion 222 of the inner portion 220. Specifically, as shown in FIGS. 4A and 4B, on the upper surface of the substantially central portion of the bottom portion 222, the protruding portion 230 is formed in a truncated cone shape whose diameter decreases toward the upper side.

  The steamer 200 according to the present embodiment can be further improved in the cooking state inside the inner portion 220 by being configured as described above. Specifically, as shown in FIG. 4A, in the bottom 222 of the inner portion 220, the food is not disposed in the central portion where the protrusion 230 is formed, but is disposed only in the outer peripheral portion. Become. That is, all the foodstuffs can be disposed on the outer peripheral portion where the steam flowing from the outside of the inner portion 220 through the openings 240, 240,. Thus, since it becomes possible to improve the heating efficiency of a foodstuff, the cooking state in the inner side part 220 can be improved more.

  Furthermore, in the steamer 200 according to the present embodiment, the frustoconical protrusions 230 are formed on the inner part 220 so that the side surfaces of the protrusions 230 can come into contact with the solid food Ms. That is, according to the present embodiment, the area where the inner part 220 is in contact with the food, that is, the heat transfer area, can be further increased as compared with the case where the inner part is formed flat. Thereby, with respect to the foodstuff placed in the inside of the inner side part 220, the amount of heat conducted through the inner side part 220 from the inside of the inner pot 10 can be further increased.

  From the viewpoint that the protrusion 230 does not hinder the fluidity of the steam flowing in from the openings 240, 240,... As shown by the arrows Vo, Vo,. It is preferable to form the lower portion than the upper end portion of the portion 210. For this reason, the vertical position H of the upper end portion of the protrusion 230 according to this embodiment is configured to be lower than the vertical position Eo of the upper end portion of the outer portion 210 as shown in FIG.

  In the steamer 200 according to the present embodiment, the protrusion 230 has a communication hole 230 a that communicates the upper part with the lower surface of the inner part 220. Specifically, a communication hole 230a communicating in the vertical direction is opened on the upper surface of the truncated cone-shaped protrusion 230.

  According to the steaming tool 200 according to the present embodiment, the cooking state of the solid food Ms placed inside the steaming tool 200 can be further improved by configuring as described above. Specifically, the high temperature steam generated by boiling the water in the inner pot 10 when cooking with the rice cooker 1 passes through the communication hole 230a, and the arrows in FIGS. 4 (a) and 4 (b). It flows into the inner part 220 of the steamer 200 as indicated by Vi · Vi. That is, it is difficult for the steam flowing in from the openings 240, 240... To reach, and the steam flowing from the communication hole 230 a can flow near the center of the inner portion 220 (around the protrusion 230). Even with the food placed near the center of the inner portion 220, the steam can be sufficiently heated and steamed. Thus, since it becomes possible to heat the solid foodstuff Ms mounted in the inner side part 220 with sufficient balance as a whole, the cooking state in the inner side part 220 can be improved more.

  The communication hole 230a in the protrusion 230 is formed at a position higher than the upper end of the inner portion 220 from the viewpoint of securing the inner volume in the inner portion 220 when the food placed on the inner portion 220 contains liquid. There is a need. For this reason, the communication hole 230a that opens to the protrusion 230 according to the present embodiment is configured to be higher than the vertical position Ei of the upper end of the inner portion 220, as shown in FIG.

  In the steamer 200 according to the present embodiment, the protrusion 230 is formed in a truncated cone shape whose upper diameter is reduced. In other words, the inner peripheral surface of the protrusion 230 is formed so as to be inclined in the direction in which the upper diameter is reduced. Thereby, only the steam is communicated with the communication hole 230 a, and it is difficult for rice balls and moisture during rice cooking to enter from the inside of the protrusion 230 through the communication hole 230 a.

  Further, in the steamer 200 according to the present embodiment, two gripping portions 212 and 212 projecting inward are formed above the connecting portion 221 on the inner peripheral surface of the outer portion 210. By having the grips 212 and 212, the user can easily take out the steamer 200 from the rice cooker 1. In the present embodiment, the gripping portions 212 and 212 are formed above the connecting portion 221 so that steam rising through the opening portions 240 and 240 does not touch the user's hand. .

  Further, in the steamer 200 according to the present embodiment, a large number of concentric protrusions 222 a, 222 a, and so on are formed on the bottom 222 of the inner part 220. With the protrusions 222a, 222a,... When the food material is liquid, the area where the bottom portion 222 of the inner part 220 contacts the liquid food material, that is, the heat transfer area, can be further increased and placed inside the inner part 220. It is possible to further increase the amount of heat conducted from the inside of the inner pot 10 through the bottom 222 to the food. In addition, when the food is a solid food Ms as shown in FIG. 4A, it becomes possible to allow steam to flow between the protrusions 222a, 222a,... And the solid food Ms, thereby improving the heating efficiency for the solid food Ms. Further improvement is possible. Further, the tips of the protrusions 222a, 222a,. Thereby, the area where the solid food Ms contacts the protrusions 222a, 222a,... That is, the solid food material Ms is prevented from sticking to the protrusions 222a, 222a, and so on, and the heating efficiency of the solid food material Ms by steam is further improved. In this embodiment, the protrusions 222a, 222a,... Are formed concentrically, but other shapes such as parallel lines may be used.

[Steamer 300]
Next, the steaming tool 300 which is 3rd embodiment of the steaming tool for cooking which concerns on this invention is demonstrated using FIG.5 and FIG.6.
As for the steaming tool 300 according to the present embodiment, similarly to the steaming tool in the embodiment, the outer part 310 formed on the outermost peripheral part at the upper end, the inner part 320 formed on the inner side of the outer part 310, A plurality of openings 340, 340,... Formed on the outside of the inner part 320. And rice cooking with the rice cooker 1 is performed in the state which mounted the liquid foodstuff Ml in the bottom part 322 of the inner side part 320 as shown to Fig.5 (a). At this time, the high-temperature steam generated by boiling the water in the inner pot 10 passes through the openings 340, 340,..., As shown by arrows Vo, Vo,. It flows into the inner part 320. With this steam, the liquid food material Ml placed on the bottom 322 of the inner side part 320 is steamed and cooked.

  In the steamer 300 according to the present embodiment, a protrusion 330 protruding upward is formed on the upper surface of the substantially central portion of the bottom 322 of the inner portion 320. Specifically, as shown in FIGS. 5A and 5B, the protrusion 330 is formed in a truncated cone shape whose diameter decreases toward the upper side on the upper surface of the substantially central portion of the bottom 322.

  In the steamer 300 according to the present embodiment, the projecting portion 330 has two communication holes 330a and 330a that allow the upper portion thereof to communicate with the lower surface of the inner portion 320. Specifically, communication holes 330a and 330a communicating in the horizontal direction are opened in the upper part of the side surface of the frustoconical protrusion 330. In this embodiment, as shown in FIG. 5B, the communication holes 330a and 330a are opened in a direction in which the openings 340, 340,... Are not opened (direction in which the connecting portions 321 are formed). Yes.

  According to the steamer 300 according to the present embodiment, the cooking state of the ingredients placed inside the steamer 300 can be further improved by configuring as described above. Specifically, when rice is cooked by the rice cooker 1, the high-temperature steam generated by boiling the water in the inner pot 10 passes through the communication holes 330a and 330a in FIGS. 5 (a) and 5 (b). Flows into the inner part 320 of the steamer 300 as indicated by arrows Vi and Vi. That is, it is difficult for the steam flowing in from the openings 340, 340, etc. to reach, and the steam flowing from the communication holes 330 a and 330 a can flow near the center of the inner portion 320 (around the protrusion 330).

  Since the communication holes 330a and 330a in the present embodiment are opened toward the direction in which the openings 340, 340,... Are not opened, the steam from the communication holes 330a, 330a is transferred to the openings 340, 340,. The steam from can be distributed to the part where it is hard to reach. Even with the food placed near the center of the inner portion 320, the steam can be sufficiently heated and steamed. Thus, since it becomes possible to heat the foodstuff mounted in the inner side part 320 with sufficient balance as a whole, it becomes possible to improve the cooking state in the inner side part 320 more. In the present embodiment, the communication holes 330a are formed at two locations, but the number is not limited. However, it is preferable to open a plurality of communication holes from the viewpoint of the heating efficiency of the food.

  Further, in the steamer 300 according to the present embodiment, the flanges 330b and 330b protruding outward are formed above the communication holes 330a and 330a at the upper end portion of the protrusion 330. That is, the upper portions of the communication holes 330a and 330a are covered by the flange portions 330b and 330b. Thereby, when putting a foodstuff into the inside of the inner side part 320, a foodstuff, soup for cooking, etc. can fall through the communicating holes 330a and 330a, and can prevent entering the inside of the inner pot 10. FIG. Moreover, at the time of rice cooking, it is possible to heat the food more effectively by guiding the steam flowing in through the communication holes 330a and 330a toward the bottom 322 of the inner side 320 by the flanges 330b and 330b. Become. In addition, the collars 330b and 330b are formed so as to be easily pinched with a finger when the user supports the steamer 300 with the protrusion 330, and can also be used as a handle. Since the protrusion 330 is formed at a substantially central portion of the steamer 300, the user can stably support the steamer 300 by lifting the protrusion 330.

  Moreover, in the steamer 300 which concerns on this embodiment, the outer part 310 and the inner part 320 are formed so that division | segmentation is possible. Specifically, as shown by an arrow X in FIG. 6, the lower part of the inner part 320 is inserted from the upper side into an insertion hole 310 a formed in the lower part of the outer part 310. The steaming device 300 is configured by combining the outer portion 310 and the inner portion 320 by engaging the connecting portion 321 formed to protrude outward at the upper end portion of the inner portion 320 with the insertion hole 310a of the outer portion 310. To do. At this time, a portion without the connecting portion 321 between the outer portion 310 and the inner portion 320 is formed as the opening portions 340, 340,.

  In the present embodiment, by configuring as described above, the outer portion 310 and the inner portion 320 can be separately used, cleaned, and the like, so the convenience and maintainability of the steamer 300 can be improved. . For example, steam cooking is performed continuously by preparing a plurality of inner portions 320 containing ingredients for the outer portion 310 and replacing only the inner portion 320 with the outer portion 310 set in a cooking pan. Is possible. Moreover, since design property improves by removing the outer side part 310 from the inner side part 320, it also becomes possible to use the inner side part 320 on a table as it is.

  Moreover, in the steamer 300 which concerns on this embodiment, the induction | guidance | derivation board 313 * 313 * which protrudes inside is formed above each opening part 340 * 340 * in the internal peripheral surface of the outer side part 310. FIG. . It is possible to heat the food more effectively by guiding the steam flowing in through the openings 340, 340,... During the rice cooking in the direction of the bottom 322 of the inner part 320. It becomes. In addition, the guide plates 313, 313,... Improve the rigidity of the outer portion 310 to prevent deformation. In the present embodiment, as described above, since the outer portion 310 and the inner portion 320 are configured to be separable, it is more preferable that the rigidity of the outer portion 310 is improved. When the inner portion 320 and the outer portion 310 are engaged with each other, the guide plates 313, 313,... Are passed through the openings 340, 340,.

  Moreover, in the steamer 300 which concerns on this embodiment, as shown in FIG.5 (b), the spout 323 is formed by denting a part of connection part 321. As shown in FIG. Thereby, it is set as the structure which can pour the foodstuff inside the inner part 320 smoothly on a dish etc. A plurality of spouts 323 may be provided on a straight line passing through the center of the inner portion 320.

  Further, in the steamer 300 according to the present embodiment, as shown in FIGS. 5A and 5B, a groove portion 322 a whose depth is increased is formed in the outer peripheral portion of the bottom portion 322 of the inner portion 320. As a result, the liquid food material Ml that is relatively difficult to heat is caused to flow into the outer groove portion 322a and accumulates in the outer peripheral portion of the bottom portion 322. In other words, the amount of the liquid food Ml is increased in the portion where the vapor flowing from the outside of the inner portion 320 through the openings 340, 340,. That is, it is possible to distribute a large amount of the liquid food material Ml to portions that are easily heated by the steam from the openings 340, 340,. Thus, since it becomes possible to heat a foodstuff with sufficient balance as a whole, the cooking state in the inner side part 320 is improved. In addition, the groove portion 322a improves the rigidity of the inner portion 320 to prevent deformation.

DESCRIPTION OF SYMBOLS 1 Rice cooker 10 Inner pan 100 Steaming tool 110 Outer part 120 Inner part 130 Protrusion part 140 Opening part

Claims (2)

The cooking pot is a steamer for cooking pots, which are accommodated in the cooking pot by being suspended on the peripheral edge of the cooking pot, and the cooking pot is heated by a heating means to cook food by steam generated in the cooking pot,
An outer portion whose upper end is suspended from the peripheral edge of the cooking pan, a bottomed cylindrical inner portion formed inside the outer portion, an outer peripheral end of the inner portion, and a side wall of the cooking pan A plurality of openings formed between,
A protrusion projecting upward is formed on the upper surface of the substantially central portion of the inner portion,
A plurality of concentric protrusions are formed around the protrusions on the upper surface of the inner part,
Grooves are formed in the outer peripheral part at the bottom of the inner part,
This is a steamer for cooking pots. A cooking pot steamer, which is housed in the cooking pot by being suspended on the peripheral edge of the cooking pot, and the cooking pot is heated by heating means to cook food with steam generated in the cooking pot,
As the cooking pan, the cooking pan is accommodated by suspending the cooking steamer around its peripheral portion, and an inner pan,
As the heating means, an inner pot heating means for heating the inner pot, and a rice cooker using a steamer,
The cooking pot steamer is
An outer portion whose upper end is suspended from the peripheral edge of the cooking pan, a bottomed cylindrical inner portion formed inside the outer portion, an outer peripheral end of the inner portion, and a side wall of the cooking pan A plurality of openings formed between,
A protrusion projecting upward is formed on the upper surface of the substantially central portion of the inner portion,
A plurality of concentric protrusions are formed around the protrusions on the upper surface of the inner part,
Grooves are formed in the outer peripheral part at the bottom of the inner part,
A rice cooker using a steamer characterized by that.

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