JPH04117919A - Heating cooker - Google Patents

Abstract

PURPOSE:To cook the cooking material on a tray by steam heating by providing a pot, the tray for forming a steam passing hole between the tray and the pot, and the upper cover. CONSTITUTION:As for a steam passing hole, by forming a recessed part 1a in plural parts of the upper end face of the inside of a pot 1, and allowing the outside surface part of the upper end of a tray 2 to adhere closely to the inside surface of the upper part, it is formed between the tray and the pot by only said recessed part, or it is also allowed to place the outside peripheral edge part of the tray on a step difference part of the pot by providing peripherally the step difference part in the vicinity of the upper end face of the inside of the pot, and providing at least two or more steam passing holes in the vicinity of the upper end of a side wall of the tray or in the outside peripheral edge part of its upper end. Also, it is desirable to provide an inner cover 3, and moreover, it is desirable to provide a tray supporting member 5 which is placed in the bottom part of the pot and supports the tray. In such a way, water is put into the bottom of the pot so that the bottom face of the tray is not immersed, the tray on which a cooking material is placed is set, the inner cover and the upper cover 4 are placed, and the pot is heated.

Description

Detailed Description of the Invention (Industrial Field of Application) The present invention relates to a heating cooker that cooks food by heating the cooking material inside the cooking device, and particularly relates to a heating device that cooks the cooking material by steam heating. It is related to cooking utensils.

[Conventional technology]

Recently, it has been used as a cooker to prepare lunches for field workers, lunches for events such as corporate sports days, or simple meals for boarding students, single people, and people working alone. Alternatively, there are simple ones that can be cooked in a short time by simply adding processed foods and heating them.

Figure 15 shows the cross-sectional structure of such a cooker.
In the figure, IO is a pot made of thin aluminum, 4 is a lid that covers the opening of the pot 10, and 11° and 12 are cooking ingredients.

As shown in FIG. 16, this cooker is constructed by putting ingredients 11 and 12 to be cooked, such as udon noodles, water, and soup stock, into a pot 10, and placing them on a simple stove 8 equipped with solid fuel 9. The pot 10 is placed on top of the pot 10 to heat the cooking material.

[Problem to be solved by the invention]

However, since conventional cookers are configured as described above, they can be used to cook hotpots and stews such as udon and sukiyaki, but they cannot be used to cook foods that are steamed, such as shumai and gyoza. Furthermore, there was a problem in that it was not possible to heat cooked foods, frozen foods, etc. with steam.

This invention was made in view of the above-mentioned problems, and in addition to being able to cook hotpots and simmered dishes such as udon and sukiyaki as usual, it is also possible to cook so-called steamed dishes such as shumai and gyoza. The purpose of the present invention is to provide a heating cooker that can also heat and cook food.

[Failure to solve the problem]

The heating cooker according to the first aspect of the present invention includes a pot having recesses formed at a plurality of locations on its inner upper end surface, and an outer surface of the upper edge of the pot that is in close contact with the inner surface of the upper portion of the pot. A tray placed inside the pot so as to form steam passage holes with the pot only through a plurality of recesses, and a tray placed on the upper opening edge of the pot so as to cover the opening of the pot. When the water in the pot boils due to the heating of the pot,
The steam of the water passes through the steam passage hole between the pot and the 1/174, enters the space formed by the tray and the 1/174 lid, and cooks the cooking ingredients on the tray by steam heating. It is characterized by:

A heating cooker according to a second aspect of the present invention includes a pot having a circumferential stepped portion near the inner upper end surface thereof, and at least two or more steam passage holes near the upper end of the side wall or at the outer peripheral edge of the upper end. a tray, the outer peripheral edge of which is placed on the stepped portion of the pot and placed inside the pot, and an upper lid that covers an opening of the pot, and the tray has an outer peripheral edge placed on the stepped portion of the pot, and an upper lid that covers an opening of the pot; When the pot boils due to heating, the steam of the water enters the space formed by the tray and the top lid through the steam passage hole of the tray, and the cooking ingredients on the tray are cooked by steam heating. That is.

The heating cooker according to the third aspect of the present invention includes an outer pot material made of an insulating material, an electric heating element fixedly held in the outer pot material and embedded in the bottom surface thereof, and a tray mounted on the periphery of the upper end of the outer pot material. A tray consisting of an inner pot having a placing part, and a tray having steam passage holes in at least two places near the upper end of its side wall, the outer peripheral edge of the upper end being R placed on the tray placing part of the inner pot. and an upper lid that covers the upper surface of the tray and the pot, and when the water put in the inner pot boils due to the heating of the electric heating element, the steam of the water passes through the steam passage hole of the tray and connects the tray and the pot. It is characterized by entering the space formed by the upper lid and cooking the cooking ingredients on the tray by steam heating.

Further, the heating cooker according to the fourth aspect of the present invention includes an outer pot material made of a heat insulating material, an electric heating element fixedly held in the outer pot material and embedded in the bottom surface thereof, and an electric heating element embedded in the bottom surface of the outer pot material, and an electric heating element embedded in the bottom surface of the outer pot material. A pot consisting of an inner pot having a tray placement portion and a plurality of recesses formed on the inner upper end surface of the pot; A tray placed inside the inner pot such that the outer surface of the upper edge is in close contact with the upper inner surface of the inner pot, and a steam passage hole is formed between the inner pot and the inner pot only by the plurality of concave portions of the inner pot. and an upper lid that covers the upper surface of the tray and the pot, and when the water put in the inner pot boils due to the heating of the electric heating element, the steam of the water flows through the steam vent between the inner pot and the tray. The device is characterized in that the cooking material on the tray is cooked by steam heating through the tray and the upper lid.

Furthermore, in the cooking device according to the present invention, the outer peripheral edge of the upper end of 1 to 1 of the heating cooking device according to the second and fourth inventions is lowered to the inner edge portion with a step relative to the inner edge portion. and an outer edge having holes in at least two places, and an upper lid is placed on this outer edge, and water droplets adhere to the inner surface of the upper lid when cooking ingredients on a tray are heated with steam. The tray is characterized in that it is dropped from the hole in the outer edge to the outside of the tray.

[Effect]

In the heating cooker according to the first to fourth aspects of the present invention, it is possible to cook hot pot dishes such as udon noodles and sukiyaki, simmered dishes, and grilled dishes using only a pot, and a tray with cooking ingredients placed inside the pot or inner pot. By placing the tray and heating the pot or inner pot with the top lid on top of it, the water vapor in the pot or inner pot passes through the steam passage hole and enters the space formed by the tray and the top lid. Therefore, the cooking ingredients on the tray can be heated with steam, and steamed foods such as Shumai and Gyoza can be cooked, and cooked hamburgers, sukiyaki, etc., and frozen foods can be easily heated.

In addition, the upper outer peripheral edge of the tray is composed of an inner edge and an outer edge that is lowered with a step relative to the inner edge, and the upper lid is placed on this outer edge to heat the cooking ingredients on the tray with steam. When cooking, water droplets adhering to the top lid are allowed to fall to the outside of the tray through the holes in the outer edge, to prevent water droplets from adhering to the cooking ingredients during or after cooking, impairing taste and appearance. This can be prevented, and since the boiling steam becomes water again and accumulates in the inner pot, the water will not quickly turn into water, and you will not be able to cook the rice dry.

〔Example〕

An embodiment of the present invention will be described below with reference to the drawings.

FIG. 1 is an exploded perspective view showing the structure of a cooking device according to a first embodiment of the present invention, and FIG. 2 is a cross-sectional view of FIG. 1.

In the figure, 1 is a pot made of a material such as thin aluminum and has a recess 1a on its inner upper edge, and 2 is a pot having an outer diameter smaller than the inner diameter of the pot 1 so as to be placed inside the pot 1, and a side surface. 3 is a tray formed to have a tabular shape, 3 is an inner lid made of a thin aluminum plate and has a handle 3a integrally formed on a part of its outer periphery, and 4 is a thin aluminum plate 4a pasted on its lower surface for heat insulation. The upper lid is made of urethane or the like and has a handle 4b attached to the center of the upper surface. Further, 5 is formed in a substantially + shape, for example, and the pot 1
A tray support member 11 is disposed at the bottom of the tray 2 to support the tray 2, and 11 is a cooking material such as dumplings placed on the tray 2. And the above pot 1° tray 2. Tray support member 5
．． The inner lid 3 and the upper lid 4 constitute the heating cooker of this embodiment.

Next, the operation will be explained.

First, when cooking udon, sukiyaki, or other hotpot dishes or simmered dishes, place the stove on the stove 8''2 as in the conventional example, put the cooking ingredients 11 in the pot 1, pour in water or dashi, set it, and then set the top lid 4. This is placed on the stove 8''2, the solid material 9 is ignited, the pot 1 is heated, and cooking is performed. In addition,
In this case, the tray 2 and inner lid 3 are not used.

Next, when cooking so-called steamed foods such as shumai and gyoza, or when heating cooked foods or frozen foods with steam, first install the tray support member 5 at the bottom of the pot 1,
Fill the tray 2 with a small amount of water 12 to a predetermined position so as not to soak the bottom of the tray 2, then place the ingredients 11 to be cooked on the tray 2.
is set inside the pot 1, the entire opening of the pot 1 is covered with the inner lid 3, and the upper lid 4 is placed on top of it. After that, when the solid fuel 9 is ignited and the pot is heated, steam is generated from the water 12, and after about a few minutes, the inside of the pot 1 passes through the steam passage hole 6a formed between the pot 1 and the tray 2. It is filled with the dry steam that has entered the interior, and heat from the steam coming from below the tray 2 is also added, resulting in a high temperature state of about 250°C. Therefore, in such a state, the cooking ingredients are heated immediately,
After about 5 minutes, the temperature reaches 80-90°C, so you can steam gyoza, etc., and warm up cooked hamburgers and frozen foods, as well as fresh vegetables. It can also be boiled.

Moreover, in this example, heating is not done over an open flame, so
You don't have to worry about it getting burnt or getting stuck and getting a strong taste.

Here, the heating mechanism of this embodiment will be explained.

The water vapor generated by heating at the bottom of the pot 1 flows into the tray 2 through the steam passage groove 6a formed in the gap between the tray 2 and the pot 1, as shown in FIG. heat up. A part of this steam further flows around to the upper surface of the inner lid 3, so the inner lid 3 is brought into close contact with the tray 2 due to the steam flowing on its upper and lower surfaces, and the space between the tray 2 and the inner lid 3 is It becomes a sealed state. Therefore, extremely high heating power can be obtained without steam leaking to the outside.

Moreover, in this embodiment, as shown in FIG. 1, the side walls of the pot 1 and the tray 2 are not perpendicular to the bottom surface but are inclined to a certain degree (for example, 10 degrees to 20 degrees), so that the generated water vapor can be efficiently dissipated. Carefully move up the gap between tray 2 and pot 1,
It is possible to reach the vicinity of the steam distribution hole 6a. Furthermore, since the steam that reaches the vicinity of the steam passage hole 6a is dry steam, the steam sent into the tray 2 from the steam passage hole 6a becomes dry steam, and the cooking ingredients can be efficiently heated from the second part. I can do it.

Here, the advantages of the cooking device of this embodiment over the conventional steamer will be explained.

The structure of a conventional steamer is shown in Figures 17(a) and (b).

In FIG. 17(a), water 12 is placed in a pot 10, a middle plate 40 (see FIG. 17(b)) having a plurality of holes 40a on the bottom is set inside the pot 10, and the middle plate 40 is placed inside the pot 10. Place the cooking ingredients 11, cover the lid 4, heat the pot from the bottom, send water vapor from the hole 40a to the space formed by the middle plate 40 and the lid 4, and heat the pot 40.
This shows the cooking material 11 above being steamed. In such a configuration, the cooking material 11 is heated from the bottom by moist water vapor entering through the holes 40a of the middle plate 40, so if the heating is stopped after steaming and the cooking material is left for a while, the holes 40a The steam coming in can make the food watery or, in extreme cases, slimy. This has the disadvantage that the food becomes soggy and the taste and appearance of the food are impaired. In addition, since the middle plate 40 has the holes 40a, cooking materials with soup cannot be used, and the cooking materials 11 are limited to some extent.

In contrast, in this embodiment, no steam passage hole is provided at the bottom of the tray 2, and the steam passage hole 6a is provided near the upper end opening of the tray 2.
Since the structure is such that dry steam is sent from there into the tray, it is difficult for steam to enter the tray even if you stop heating and leave it for a while after cooking.
Or you can prevent it from becoming slimy or soggy.
It has the advantage of being able to maintain its delicious state for a long time immediately after cooking.

Further, since the bottom of the tray 2 is not provided with holes as in conventional trays, it is possible to use materials that have a liquid content, which has the advantage of widening the range of usable cooking materials.

Here, when a heavy ingredient is placed on the tray 2, the tray support member 5 bends and the cooking ingredients 11
This prevents the pot from submerging in the water.
This increases the stability when installing the tray 2 inside the tray.

Furthermore, after cooking, the upper lid 4 can be opened by holding its handle 4b, and the inner lid 3 can be opened by grasping the handle 3a provided on a part of its outer periphery, so that there is no risk of burns during cooking. It is completely safe.

As described above, the heating cooker of this embodiment uses the pot 1 and the outer lid 4 to cook hotpots and simmered dishes such as udon, sukiyaki, chirimono, Kanto-ni, beef stew, and fried vegetables, as in the conventional case. In addition, by using the pot maker as a frying pan, you can cook grilled foods such as grilled fish and stir-fried foods such as stir-fried vegetables.

Furthermore, after putting the tray support member 5 into the pot 1, adding a small amount of water, and setting the tray 2 and inner lid 3, the tray 2
By placing processed food on top and heating the pot, so-called steamed foods such as Shumai and Gyoza can be cooked.

Furthermore, in such a configuration, foods such as hamburgers and sweet bean buns, frozen foods, and the like can be easily heated and cooked using steam heating.

Moreover, since the cooking materials are heated to a high temperature of 80 to 90 degrees during heating with these steams, the cooking is performed under aseptic conditions, which is extremely hygienic.

In addition, as another method of use, for example, eggs are cracked on the tray 2 and heated with steam, thereby making it possible to easily make delicious fried eggs without burning.

Alternatively, raw spinach can be placed on the tray 2 and heated with steam to boil it to a nice color.

In addition, since the heating cooker of this example heats the cooking ingredients with steam, the cells can be restored to a fresh state by heating, and the cooking ingredients can be heated with a glossy color and deliciousness. There is no necrosis of cells such as fibers and starch, which is a problem.

In addition, pot 1 of this example. Tray 2. Support member 5 lid 3.4
The cooker is made of cheap and lightweight material such as aluminum, and in distribution, it is made of stove 8 and solid fuel 9.
Food is always kept in factories, etc., and only cooking utensils are provided by vendors for lunch, etc., and the cooking utensils are used as disposable items. As a result, field workers can easily eat a hot lunch at all times, and since the ingredients can be made from natural ingredients that have not been subjected to drying processes, they can obtain a cheap, warm, delicious, and healthy hot lunch. I can do it.

The heating cooker is also useful when serving meals to many diners at the same time.

In the above embodiment, the pot 1 is made of an inexpensive material such as aluminum, but it may be made of iron, aluminum alloy, borosilicate, ceramic, or other materials depending on the purpose. In such a case, in addition to the stove 8 and solid fuel 9 mentioned above,
Pot 1. The upper lid 4 is also kept on hand, and the vendor only needs to supply the tray 2 with cooked food on it and the inner lid 3, and as in the above embodiment, the diners can always enjoy a hot and delicious lunch at an inexpensive price.

In addition, when cleaning up after a meal, consumers can
All you have to do is throw away the inner lid 3. There is only a small amount of water left in the pot 1 after cooking, and since the upper cover 4 is connected to the inner cover 3, it is hardly dirty, so there is no need to particularly wash these, and cleaning up can be done extremely easily.

In addition, in the above embodiment, an example was shown in which the upper lid 4 is placed on top of the inner lid 3 for heating, but it is not necessarily necessary to use both the upper lid 4 and the inner lid 3 at the same time, and you can use them arbitrarily depending on what you are cooking. Only one of them may be used. If there is no inner lid 3, the tray and upper lid will be filled with steam.
The weight of the top lid prevents steam from leaking outside, and the space between the tray and the top lid is sealed.

Further, the shape of the tray support member 5 may be any shape as long as it can be supported as described above, for example, it may be in the cross-shaped shape shown in FIG.

Next, a second embodiment of the present invention will be described.

4 and 5 are an exploded perspective view and a sectional view, respectively, showing the structure of a cooking device according to a second embodiment of the present invention. In the figure, reference numeral 1 indicates a pot made of a material such as iron and has a handle 11 on the top; 5 indicates a substantially cross-shaped structure;
2 is a tray made of aluminum or the like that is placed on the tray support member 5;
The tray 2 has four steam passage holes 6b of a desired size at equal intervals in the vicinity of the upper end of the side wall thereof.

3 is an inner lid made of thin aluminum or the like and has a handle 3a; 4 is an upper lid made of wood or the like and has a handle attached to the center of its upper surface. Further, 12 is water, and 11 is a cooking material. The difference between this embodiment and the above embodiment is that the above embodiment has a recess 1a on the inner upper end surface of the pot l, and introduces steam into the tray from a steam passage hole 6a formed by this recess 1a and the tray 2. In contrast, in this embodiment, such steam passage holes are provided near the upper end of the side surface of the tray 2.

The method of using this heating cooker is the same as in the first embodiment above. When cooking udon or other hotpot dishes or simmered dishes, put the cooking ingredients in pot 1, pour in water or soup stock, set it, and then cover the top with a lid. 4
When heating pot 1 to cook steamed food, first pour water 1 to the specified position so that the bottom of pot 1 does not get soaked.
2 and set the tray 2 inside the pot 1 by fixing it to the stepped part of the pot 1. Then, place the cooking ingredients 1 on the tray 2.
The pot 1 is heated by placing the inner lid 3 on the 1-lay 2, and further placing the upper lid 4 on top of the inner lid 3. This setting method is exactly the same as in the first embodiment. After heating, steam is generated in a few minutes, and as shown in FIG. 6, the dry steam enters the inside of the tray 2 through the steam passage hole 6b provided near the upper end of the side wall of the tray 2, and the cooking ingredients on the tray 2 are heated. 11
heat up.

In addition, the inner lid 3 made of aluminum is brought into close contact with the tray 2 by the steam at this time, and has the function of preventing the steam inside the tray 2 from leaking to the outside, thereby further increasing the heating power. .

Although the pot 1 made of iron is used in the above embodiment, it may be made of aluminum, aluminum alloy, ceramic, enamel, etc. In the above embodiment, the tray support member 5 is placed below the tray 2. I tried to do this, but you can omit it.

Also in this embodiment, the heating cooker is placed in a tray other than pot 1 or in tray 2 including the pot. Support member 5 Inner lid 3. Since the upper cover 4 is made of an inexpensive and lightweight material such as aluminum, it can be used as a disposable item. Therefore, by adopting a method in which the consumer always has the pot 1 and the heating device, or only the heating device, and the vendor supplies the heating cooker and cooking materials at lunchtime, the consumer, such as the field worker, can always You can have a hot lunch.

In addition, the cooking ingredients used can be frozen foods or natural ingredients rather than dried foods, instant foods, or tortoise foods, so they are fresh, free of additives, and healthy. You can eat good and delicious food.

Further, in the above embodiment, the tray 2 has three steam distribution holes 6b.
However, it is sufficient that at least two or more of these holes are formed in the vicinity of the upper end of the side wall portion of the tray 2 or at symmetrical positions on the outer peripheral edge of the upper end.

Also in this embodiment, the shape of the ray support member 5 may be a parallel cross-shaped or other shape as in the first embodiment.

Further, FIG. 8 is an exploded perspective view showing the structure of a heating cooker according to a third embodiment of the present invention. In the figure, 2 is a tray, 4 is a top lid made of a material such as transparent heat-resistant glass, and 6 is a tray.
b is a steam passage hole formed near the upper end of the side wall of the tray 2;
Reference numeral 14 denotes an inner pot which is integrally formed with an electric heating element 16 embedded in its bottom, and 17 is an outer pot made of a heat insulating material, with the inner pot 14 in the center, and the screw 25 of the inner pot I4 and the screw of the outer hook. It is fixedly held using the hole 26. Furthermore, a plate 23 having a heat dissipating effect and having a plurality of holes 24 is provided on the lower surface of the outer pot 17 in a portion facing the electric heating element instead of the heat insulating material. Furthermore, a jack 18 into which a plug 19 is inserted is attached to the side surface of the outer hook 17. Further, 20 is a cord, and 21 is a power outlet/plug.

9 shows the cross-sectional structure of FIG. 8, and FIG. 10 shows the schematic structure of the electric heating element 16, and 11 shows the tray 2.
The cooking ingredients above, 12 are the water in the inner pot 14, 23 is the outer pot 17
A plate 22 with a heat dissipation effect provided on a part of the bottom surface is a loop-shaped heating wire.

In the heating cooker of this embodiment, an inner pot 14 with an electric heating element 16 embedded in the bottom thereof is fixedly arranged in an outer pot 17 using screws 25, water 12 is poured into the inner pot 14, and cooking materials are poured into the inner pot 17. The loaded tray 2 is placed with its outer edge on the upper edge of the inner pot 12, the top cover 4 is closed, and current is passed through the heating wire 22 from the outlet attached to the outer pot 17 to cause the electric heating element 16 to generate heat. The water in the inner pot I4 is heated, and the dry steam generated thereby enters the space formed by the tray 2 and the upper lid 4 through the steam passage hole 6b of the tray 2, and the cooking material 1 on the tray 2 is heated.
1 is cooked by heating. At this time, the outer pot 17 is made of a heat insulating material and is further provided with a heat sink 23 on its lower surface, so that it does not get hot and can be easily handled.

By using such a heating cooker and steam-heating frozen food as the cooking material 11, it is possible to obtain peppers and other foods in a short period of time. In addition, cooking materials such as frozen foods 11
It is also possible to cook by placing the dish on a heat-resistant vessel and placing the whole dish on a tray 2". In this case, there is no need to wash the tray, making it extremely easy to handle.

Furthermore, as another method of use, for example, you can easily make delicious fried eggs without burning by cracking an egg on tray 2 and heating it with steam, or placing raw spinach on tray 2 and heating it with steam. You can also boil it for a nice color.

Furthermore, unlike the conventional smoker shown in Fig. 17, the heating cooker of this embodiment does not have a steam passage hole on the bottom, so the heating can be stopped and the food left in the tray for a while after cooking. Even if the food is left alone, the food in the cooker will not become watery, slimy, or wet, and the taste and appearance of the food will not be impaired, and the delicious state immediately after cooking can be maintained even after a long period of time has passed.

In addition, when the heating cooker of this embodiment is used as a means for heating food, steam heating is used, so cells can be restored to a fresh state, which has recently become a problem with microwave ovens, etc. Cooking ingredients can always be heated to keep them shiny and delicious without the risk of cell necrosis due to overheating.

Moreover, FIG. 11 shows the above-mentioned 2. The structure of the tray 2 of the third embodiment is shown in detail, and FIG.
Figure (1)) is a plan view, Figure (C) is an enlarged view of the hole at the outer edge of the tray, Figure (d) is a sectional view taken along line A-B in Figure (b), and Figure (C) is an enlarged view of the hole at the outer edge of the tray. Figure (e) is a sectional view taken along line A-C in figure (b). In the figure, 6b is a steam passage hole, 32 is a tray 2
33 is an inner edge of the upper outer periphery of the tray 2; 30 is a hole formed at six locations on the outer edge 32; 31 is a hole formed at four locations on the outer edge 32. The protrusion 34 is a handle that is used to pull it out.

Moreover, FIG. 12 is a diagram showing a cross-sectional structure of a heating cooker equipped with a zero tray. In the figure, the same reference numerals as in FIG. It shows the flow path of water droplets attached to the inner surface of the

First, the structure of this tray will be explained.

The zero tray 2 has an upper outer peripheral edge part with an inner edge part 33 and an outer edge part 32.
The outer edge portion 32 is formed lower than the inner edge portion 33, and the outer edge portion 32 is provided with four convex portions 31 and six holes 30. A handle 34 for holding the tray 2 by pulling it up and taking it out is provided at a position facing the inner edge 330. The edge of the upper M4 rests on the outer edge 32 of the tray, more specifically on the protrusion 31, as shown in FIG. 12, and is held at a position slightly higher than the surface of the outer edge 32. ing.

In such a configuration, during cooking, only dry steam among the steam generated by boiling the water 12 flows from the steam passage hole 6b of the tray into the space formed by the tray and the top lid 4, as shown in A. It enters and heats the cooking ingredients on the tray. At this time, the water droplets adhering to the upper M4 return to the inner surface of the upper lid 4 into the inner surface 12 as shown in B.

Therefore, in the tray having such a structure, holes 30 are provided on the outer edge 32 of the tray 2 to allow water droplets to fall.
It is possible to almost eliminate cooking ingredients from getting wet due to water droplets falling from the inner surface of the upper lid 4 and spoiling their taste and appearance.

In addition, since the boiling steam is reduced to water and accumulated in the inner pot, the water will not run out too quickly and there will be no need to overcook the rice.

Furthermore, since the upper lid 4 is slightly raised from the surface of the outer edge 32 by providing a convex portion 31 on the outer edge 32 of the tray, most of the water droplets that run down the inner surface of the upper lid can fall to the bottom of the tray 2.

Furthermore, since the handle 34 is provided on the inner edge 33 of the tray 2, the tray can be easily lifted after cooking, making post-cooking processing easier.

Moreover, FIG. 13 is an exploded perspective view showing the structure of a heating cooker according to a fourth embodiment of the present invention, and FIG. 14 shows its cross-sectional structure. In the figure, the same reference numerals as in FIG. 8 indicate the same parts, and 14a is a recess provided on the inner upper end surface of the inner pot.

Whereas in the third embodiment, the steam passage hole 6b was provided in the vicinity of the upper end of the side wall of the tray 2, in this embodiment, a recess 14a is provided in the inner upper end surface of the inner pot 14, and this recess 14a and the tray 2 The difference is that steam is guided into the tray from a steam passage hole 6a formed by a steam passage hole 6a. The other configurations are completely similar to the third embodiment.

Such a third. In the fourth embodiment, as in the above-mentioned embodiments, various foods such as pot dishes, simmered dishes, steamed dishes, warmed dishes, etc. can be cooked by steam heating. Unlike the embodiment described above, since the heating means is constructed of electricity, there is less risk of fire, etc., and safety can be greatly improved. Furthermore, there is no need to prepare a stove or solid fuel separately, and handling is extremely simple and hygienic.

Furthermore, when tray 2 is not used, the heating control can be used as a hot plate for making so-called real cakes and okonomiyaki, or as an electric pot for boiling stews, hot pot dishes, etc. Yes, these third. The fourth embodiment is extremely useful.

〔Effect of the invention〕

As described above, according to the present invention, there is provided a pan having a plurality of recesses formed on its inner upper end surface, and a tray whose upper outer periphery is in close contact with the upper inner surface of the pan, and the recesses of the pan form steam passage holes. and,
When the water in the pot boils due to the heating of the pot, dry steam enters the space formed by the tray and the top cover through the steam passage hole, and the cooking on the tray is heated. Since the ingredients are cooked by steam heating,
You can easily cook simmered and grilled dishes such as udon and sukiyaki using only a pot, and you can also place a tray inside the pot.
By covering the lid, it becomes a structure that allows cooking ingredients to be heated with steam, making it possible to cook steamed foods such as Shumai and Gyoza, and furthermore, it has the effect of warming the food in the cooker with a glossy color and deliciousness.

In addition, since the present invention is configured so that dry steam is sent into the tray from the upper end of the tray, it is difficult for steam to enter the tray even when heating is stopped, and even if the food is left for a while after cooking, water droplets may form on the food, resulting in poor taste and appearance. There is no need to worry about damage to the
It has the effect of producing delicious food.

Furthermore, in the present invention, since the pot is made of inexpensive material such as aluminum, it can be disposable. Therefore, if the consumer always has only the heating device on hand, and the vendor supplies the pot, tray, etc. at lunchtime, the consumer can It has the effect of making it easy to always have a fresh, hot, and delicious lunch.

Furthermore, if the pot is made of a material that is more expensive than aluminum foil, such as iron or aluminum alloy, the consumer will always have the heating device, including the pot and lid, and the vendor will store the food in the cooker inside. By supplying trays and inner lids, consumers can always have fresh, hot, and healthy lunches at low prices.

Further, according to the present invention, the pot has a circumferential stepped portion near the inner upper end surface thereof, and at least two or more steam passage holes near the upper end of the side wall thereof, and the outer peripheral edge portion of the pot has a stepped portion in the vicinity of the upper end surface of the pot. Since the heating cooker is constituted by the tray placed on top and arranged inside the pot and the top lid, it is possible to cook not only hot pot dishes, simmered dishes and grilled dishes, but also cooking materials by steam heating.

Further, according to the present invention, an outer pot made of a heat insulator, an inner pot disposed inside the outer pot and having an electric heating element embedded in the bottom surface,
A tray having an outer peripheral edge fixed to the upper end periphery of the inner pot and arranged inside the inner pot and having steam passage holes in at least two places near the upper end, and an upper lid that covers the upper surface of the tray and the pot. When the water placed in the inner pot boils due to heating by the electric heating element, the water vapor enters the space formed by the tray and the top lid through the steam passage hole of the tray, and steams the cooking ingredients on the tray. Since it was cooked by heating,
Alternatively, an outer pot made of a heat insulating material, an inner pot placed inside the outer pot with an electric heating element embedded in the bottom, and recesses formed at multiple locations on the inner upper end surface; consisting of a tray whose upper outer surface portion is in close contact with the upper inner surface of the inner pot and which forms a steam passage hole between the inner pot and the inner pot using only the plurality of concave portions of the inner pot, and an upper lid that covers the tray, When the water placed in the inner pot boils due to heating by the electric heating element, the water vapor passes through the steam passage hole between the inner pot and the tray, enters the space formed by the tray and the top cover, and rises above the tray. As above, since the cooking ingredients were cooked by steam heating,
You can use these to cook hot pot dishes such as udon 2 sukiyaki, simmered dishes, and grilled dishes, and by placing a tray with cooking ingredients in the pot and placing the top lid on top, the ingredients on the tray will be heated and cooked with steam. This makes it possible to heat and cook frozen foods and the like in an extremely short period of time in a bright, fresh and delicious manner, and also to eat other foods such as peppermint. Furthermore, since this is constructed using electric heating, there is no need to prepare a stove or the like, and handling is extremely simple, resulting in the effect of providing a hygienic and simple cooking device.

Furthermore, the outer peripheral edge of the upper end of the tray is composed of an inner edge and an outer edge formed lower with a step relative to the inner edge, and the upper lid is disposed on this outer edge, and the cooking material on the tray is When heating with steam, water droplets adhering to the inner surface of the upper lid are allowed to fall to the outside of the tray through the holes in the outer edge. This has the effect of almost preventing the cooking ingredients from getting wet and spoiling the taste and appearance.

Furthermore, since the boiling steam becomes water again and accumulates in the inner pot, the water does not run out quickly and there is no need to overcook the rice.

[Brief explanation of the drawing]

FIG. 1 is an exploded perspective view showing the structure of a heating cooker according to a first embodiment of the present invention, FIG. 2 is a view showing a cross-sectional structure of the heating cooker of FIG. 1, and FIG. 4 is an exploded perspective view showing the structure of the heating cooker according to the second embodiment of the present invention, and FIG. 5 is a cross-sectional configuration of the heating cooker of FIG. 4. FIG. 6 is a diagram showing the steam distribution path during cooking in FIG. 5, and FIG. 7 is another example of the tray support member of the cooking device shown in FIGS. 1 and 4. FIG. 10 is a diagram showing the sectional structure of the heating cooker, FIG. 10 is a view showing an electric heating element which is a constituent material of the heating cooker of FIG. 9, and FIG. A diagram showing another example of the tray of the heating cooker according to the third embodiment, FIG. 12 is a diagram showing a cross-sectional structure of the heating cooker equipped with the tray of FIG. 11, and FIG. FIG. 14 is a diagram showing a cross-sectional structure of the heating cooker of FIG. 13, FIGS. 15 and 16 are views showing a conventional heating cooker, FIG. 17 is a diagram showing the configuration of a conventional steamer. In the figure, I is a pot, 1a is a recess, 2 is a tray, 3 is an inner lid, 3a, 13.34 is a handle, 4 is an outer lid, 4a is aluminum foil, 4b is a handle, 5 is a tray support member, 6a , 6b is a steam passage hole, 7 is a hole, 8 is a stove, 9 is a solid fuel, 11
are cooking materials, 12 is water, I4 is the inner pot, 14a is the recess, 1
6 is an electric heating element, 17 is outer pot material, 18 is junk, 19
is the plug, 20 is the cord, 21 is the outlet plug, 2
2 is a heating wire, 23 is a heat sink, 24 is a hole in the heat sink, 25 is a screw, 26 is a screw hole, 30 is a hole, 31 is a convex portion, 32 is an outer edge portion, and 33 is an inner edge portion. Note that the same reference numerals in the figures indicate the same or equivalent parts.

Claims (10)

[Claims] (1) In a heating cooker, a pot has a plurality of recesses formed on its inner upper end surface, and the outer surface of the upper edge is in close contact with the upper inner surface of the pot, and only the plurality of concave portions of the pot have a plurality of concave portions. a tray placed inside the pot so as to form a steam passage hole between the tray and the pot; and a top lid placed on the upper opening edge of the pot so as to cover the opening of the pot. When the water put in the pot boils due to the heating of the pot, the steam from the water passes through the steam passage hole between the pot and the tray and enters the space formed by the tray and the top lid. A heating cooker that cooks cooking ingredients on a tray by steam heating. (2) In a heating cooker, there is a pot having a circumferential stepped portion near the inner upper end surface thereof, and at least two steps near the upper end of the side wall and at the outer peripheral edge of the upper end.
a tray having three or more steam passage holes, the outer peripheral edge of the upper end of which is placed on the stepped portion of the pot and placed inside the pot; and an upper lid that covers an opening of the pot; When the water put in the pot boils due to the heating of the pot, the steam of the water enters the space formed by the tray and the top lid through the steam passage hole of the tray, and the cooking ingredients on the tray are heated. A heating cooker characterized by cooking by steam heating. (3) The heating according to claim 1 or 2, further comprising an inner lid that is placed on the opening edge of the pot after the tray is placed on the pot and before the top lid is put on. Cooking device. (4) The heating cooker according to claim 1 or 2, further comprising a tray support member having a required height and disposed at the bottom of the pot to support the tray. (5) The above pot is made of iron, aluminum, aluminum alloy,
The heating cooker according to claim 1 or 2, characterized in that it is made of earthenware or enamel. (6) The heating cooker includes an outer pot material made of an insulating material, an electric heating element fixedly held in the outer pot material, an electric heating element embedded in the bottom surface of the outer pot material, and a tray placement part on the periphery of the upper end thereof. a tray having steam passage holes in at least two places near the upper end of its side wall, the outer peripheral edge of the upper end of which is placed on the tray placement part of the inner pot; and the tray. and an upper lid that covers the upper surface of the pot, and when the water put in the inner pot boils due to the heating of the electric heating element, the steam of the water passes through the steam passage hole of the tray and is heated between the tray and the upper lid. A heating cooking device that enters a space formed and cooks cooking ingredients on the tray by steam heating. (7) The upper end outer peripheral edge of the tray is composed of an inner edge and an outer edge that is formed lower with a step than the inner edge and has holes in at least two places, and Claim 2, wherein the upper lid is disposed on the outer edge of the tray, and water droplets adhering to the inner surface of the upper lid during cooking fall to the outside of the tray from the holes in the outer edge of the tray. Or the heating cooker described in 6. (8) In the heating cooker according to claim 7, the outer edge portion has convex portions at two or more locations thereof for holding the top lid placed thereon slightly higher than the surface of the outer edge portion. A heating cooker featuring: (9) A heating cooker includes an outer pot material made of an insulating material, an electric heating element fixedly held in the outer pot material, an electric heating element embedded in the bottom surface of the outer pot material, and a tray mounting part on the periphery of the upper end thereof. and an inner pot having recesses formed at a plurality of locations on its inner upper end surface; a tray placed inside the inner pot so as to be in close contact with the inner surface of the upper part of the inner pot, and to form a steam passage hole between the inner pot and the inner pot only by the plurality of concave portions of the inner pot; an upper lid that covers the top surface of the pot, and when the water put in the inner pot boils due to the heating of the electric heating element, the steam of the water passes through the steam passage hole between the inner pot and the tray, and the tray is heated. A heating cooking device that enters a space formed by a tray and an upper lid, and cooks cooking ingredients on the tray by steam heating. (10) The heating according to claim 6 or 9, wherein the outer pot material is made of a heat-resistant resin, the inner pot is made of a material with good thermal conductivity, and the upper lid is made of a heat-resistant transparent material. Cooking device. (11) The heating cooker according to claim 6 or 9, wherein the outer pot material has a heat sink on its lower surface.