JPH0116459B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION [Field of Industrial Application] The present invention relates to a device for easily cooking pot rice from rice.

[Conventional technology]

Traditionally, if you order kamameshi at a restaurant, it will cost around 30 yen after ordering.
The kamameshi will not be cooked until several minutes have passed, so customers have to wait until the rice is cooked.

Another drawback is that restaurants are crowded during lunch, making it difficult to serve kamameshi. Also, traditionally, kamameshi was boiled over a gas fire in the kitchen, making it impossible to cook it in front of the guests.

Japanese Utility Model Publication No. 60-63126 discloses a portable container with fuel, in which solid fuel is placed in the lower part of the pan, retort pouch food is placed in the upper part of the pan together with water, and rice is placed in a pig that also serves as a container. However, for rice and retort pouch foods, it is impossible to boil and steam the rice in advance, to boil the rice from the beginning just by heating it, or to select side dishes and season them with soup.

In JP-A No. 58-220660, the product consists of vacuum-packed, pre-treated rice and vacuum-packed, pre-treated soup with radish, and the rice is not cooked on-site, but heated. Since soup and starch are mixed with sterilized and vacuum-packed rice, it is impossible to make freshly cooked kamameshi by cooking the rice as in the present invention. In addition, in Utility Model Application Publication No. 59-34416, the stove is provided with an integral bottom and the fuel is poured into the bottom from the top of the stove, so when washing a dirty stove, it is difficult to clean the bottom. It is a stove that can only be used once and cannot be disassembled and washed, and boiled boiled water adheres to the outer circumference of the pot and the inside and outside surfaces of the stove, so if you do not clean the stove before eating, it will get dirty. cannot be used. Furthermore, since the fuel is contained in the raised bottom 5, there is a drawback that the temperature cannot be measured during fuel combustion.

[Problem that the invention seeks to solve]

The present invention eliminates unnecessary waiting time between ordering and eating kamameshi at a cafeteria, and can be used in busy office areas during lunch, in locations far from the cafeteria, during normal school lunches, after overtime, during emergency lunches, etc. , you can easily cook pot rice from rice grains at hand without using a gas fire in the kitchen.
The purpose of the present invention is to provide a device that allows cooking and serving meals at the same time by making shelves and placing dozens of dishes on the shelves even in a small kitchen.

[Means for solving problems]

The present invention provides a heating passage 2 that penetrates from above to below.
, a pot 1 having a pot mounting part 3 at the upper part and a space part 4 for placing a fire plate at the bottom, a pot 5 having a flange 6 to be placed on the pot mounting part 3 of the pot 1 and an opening 5a, and the pot 5. opening 5
a top plate 9 covering the top plate 9 and the peripheral wall 8; a lid 7 having a grip part 10 placed on the top surface of the top plate 9 and fixed with a wire 11 penetrating from the bottom surface to the top surface of the top plate 9; and an arc-shaped recess for receiving fuel. The fire pan 12 is provided with a base 13 and a long handle 14, and the bottom surface of the fire pan 12 and the bottom surface of the grip wood 14 are in continuous contact with the stand 23. A pedestal 23 to be placed, a first pack 16 containing solid fuel 15 to be housed in a fire pan 12 for heating the pot 5 placed on the stake 1, and washed rice 17 to be accommodated in the pot 5.
A second pack 18 that stores the ingredients 19 to be stored in the pot 5, a third pack 20 that stores the ingredients 19 to be stored in the pot 5, and a fourth pack 22 that stores the soup 21 to be stored in the pot 5.
Therefore, the fire pan 12 containing the solid fuel 15 of the stick 1 and the first pack 16 is placed on the pedestal 23,
The lid 7 of the pot 5 is opened and the washed rice 17 taken out from the second pack 18 is stored in the pot 5, the ingredients 19 taken out from the third pack 20 are stored in the pot 5, and the rice 17 taken out from the third pack 20 is stored in the pot 5.
The juice 21 taken out from 2 is stored in the pot 5, and the hot plate 1
The solid fuel 15 in the pot 2 is ignited, and the pot 5 is heated to boil the washed rice 17, ingredients 19, and soup 21. After the solid fuel 15 is burnt out, the boiled rice is steamed using the residual heat of the pot 5. A kamameshi manufacturing device characterized in that it is provided to customers.

[Effect]

According to the present invention, rice, ingredients, soup, and fuel in the quantities required to cook kamameshi once in a pot are individually packaged. It is possible to manufacture the rice in a place far away from the pot rice cooking place and transport it to each pot rice cooking place for use.
You can select and prepare ingredients that change daily. In addition, it is possible to eliminate crowding in the cafeteria during meals and waiting time for rice to be cooked, and the cooking process is simple and does not require an exaggerated kitchen.In addition, since the use of portable solid fuel is used as fuel, the boiling temperature of the pot can be adjusted. It is adjustable, and since the top edge and outer circumference of the pot are covered with the top and outer surface of the lid attached to the pot, boiling over does not occur, and the ratio of rice and water amounts does not change dramatically, allowing for better heating of rice. In addition to keeping all set times uniform, there is no risk of contaminating the outer circumferential surface of the pot or the inner and outer circumferential surfaces of the pipe, and since the gripping member of the lid is tied and fixed with a wire that penetrates from the back of the top plate of the lid, both can be kept uniform. There is no risk of needles or rivets getting mixed in during cooking, which is caused by fixing the rice with needles or rivets.The entire fire pan is made into a large single piece, and its inner circumferential surface is curved into a semicircular arc, so that the bottom of the fire pan and the handle are Since the bottom part is connected to the frame continuously, the solid fuel burns stably, which increases the stability and allows you to hold the handle with your bare hands when taking out the burnt slag from the fire pan, making it easy to cook rice in a pot. Improves efficiency and prevents cooking mistakes.

〔Example〕

The joint 1 is the heat passage 2 that penetrates from the top to the bottom.
A pot mounting part 3 is provided at the top, and a space 4 for placing a fire pan is provided at the bottom. The pot 5 is provided with a collar 6 that is placed on the pot holder 3 of the pot, and the lid 7 is made up of a peripheral wall 8 that covers the opening of the pot 5 and a top plate 9. The top plate 9 has a top surface made of wood or plastic. A gripping member 10 made of aluminum is tied and fixed with a wire 11 passed through the back surface of the top plate 9.

The fire plate 12 is made of cast metal, porcelain, etc., and has a recess 1 whose inner peripheral surface is curved in an arc shape by enlarging the entire single fire plate.
3, the handle 14 is integrally attached to the fire pan 12, and the bottom surface of the fire pan 12 and the bottom surface of the handle 14 are connected to the base 23, and the slag from the fuel pack 16 is easily scraped out. be.

The fuel 15 is a solid fuel and is stored in a polyethylene pack 16 in an amount sufficient to provide enough heat to boil one meal of pot rice for approximately 18 minutes.

One serving of rice 17 is washed and drained and stored in a polyethylene pack 18. Ingredients 19 include vegetables such as shiitake mushrooms, shimeji mushrooms, and peas, fried tofu,
Several types of fish and shellfish such as shrimp, salmon, scallops, and bamboo shoots, processed fish and shellfish products, and meat are selected according to the menu of the day, mixed together, and stored in a polyethylene pack 20. The soup 21 is prepared by mixing and boiling kelp, bonito flakes, sake, soy sauce, water, etc., and filling a polyethylene pack 22 with one serving of the soup. Reference numeral 23 indicates a frame for the rod 1 and the fire pan 12.

[How to cook]

Open the rice pack 18, the ingredients pack 20, and the soup pack 22, put the rice 17 and ingredients 19 in the pot 5, pour the soup 21 over them, place the lid 7 on the pot 5, and seal the opening of the pot 5. . A pack 16 of solid fuel is accommodated in an arc-shaped recess 13 of a fire pan 12, and the fuel is ignited. 18 minutes after the fuel is ignited, the fuel burns out and spontaneously extinguishes. Steam for about 7 minutes to finish the process.

〔Effect of the invention〕

The present invention allows the rice, ingredients, soup, and fuel to be individually packaged to prepare one serving of kamameshi, so that there is no need for the person eating kamameshi to procure these kamameshi ingredients himself. The diners or the person in charge of cooking can prepare the kamameshi ingredients and fuel by preparing and delivering the desired ingredients to the diners, and the diners or the person in charge of cooking can prepare the ingredients on the pedestal at hand. Place the kettle on which it is placed, place the pot on top of the kettle, place the fire pan on the inside of the lower part of the kake, place the supplied fuel on the fire pan, put the kamameshi ingredients into the kettle, put the lid on, and ignite the fuel for about 18 minutes. In order to boil it at high heat and gradually reduce the heat until it extinguishes in about 4 minutes,
Food can be served immediately 22 minutes after ignition, and no effort is required during that time, making it possible to safely and easily cook rice for a large number of people, such as 20 or 30 people, at the same time. .

As described above, in the present invention, once the heating temperature and heating time of the pot are set and the pot is lit, the pot rice can be automatically cooked as is, and since solid fuel is used, the boiled rice temperature can be adjusted freely. Since the upper end surface and outer peripheral surface of the pot are sealed by the top plate and peripheral wall of the lid, the glue, juice, etc. of the pot rice will not spill out from between the pot and the lid. In addition, since a wooden or plastic gripping member is tied and fixed to the lid with a wire that passes through the top plate, the heating time of rice cooking can be adjusted without drastically changing the ratio of water and rice amount due to spillage. This has the effect of making all pots uniform.

[Brief explanation of drawings]

Fig. 1 is a front view of the present invention with a portion cut away to show the cooking state; Fig. 2 is a perspective view of the container; Fig. 3 is a perspective view of the pot; Fig. 4A is a plan view of the lid; Figure 4B is a bottom view of the lid, Figure 4C is an exploded perspective view of the lid, Figure 5A is a plan view of the fire pan, Figure 5B is a vertical side view of the fire pan, and Figure 6 is a view of the pedestal. Perspective view, Figure 7 A, B,
C and D are perspective views showing packed rice, ingredients, soup, and fuel, respectively.

Claims (1)

[Claims] 1. A heat passage 2 penetrating from above to below, a door 1 with a pot mount 3 at the top and a space 4 for placing a fire pan at the bottom, a flange 6 to be placed on the pot mount 3 of the door 1, and an opening. 5a, a top plate 9 that covers the opening 5a of the pot 5, and a grip that is placed on the upper surface of the peripheral wall 8 and the top plate 9 and fixed with a wire 11 that penetrates from the bottom surface to the top surface of the top plate 9. A lid 7 having a portion 10, an arcuate fuel receiving recess 13, and a long handle 14 are provided, and the fire pan 1
The bottom surface of the fire pan 12 and the bottom surface of the grip wood 14 are configured to be in continuous contact with the pedestal 23.
and a pedestal 23 on which the stake 1 and the fire pan 12 are placed.
A first pack 1 containing solid fuel 15 contained in a fire pan 12 for heating a pot 5 placed on a stake 1
6, a second pack 18 containing washed rice 17 to be stored in the pot 5, and a tool 1 to be stored in the pot 5.
The fire pan 12 containing the solid fuel 15 of the first pack 16 and the first pack 16 is mounted on a stand 23. Washed rice 1 is placed on the rice cooker, opened the lid 7 of the pot 5, and taken out from the second pack 18.
7 is placed in the pot 5, the ingredients 19 taken out from the third pack 20 are placed in the pot 5, the soup 21 taken out from the fourth pack 22 is placed in the pot 5, and the solid fuel 15 in the fire pan 12 is ignited. Then heat pot 5 and add washed rice 1.
7, ingredients 19, and soup 21 are boiled, and after the solid fuel 15 is burnt out, the rice boiled in the residual heat of the pot 5 is provided for steaming.