JPH053167Y2 - - Google Patents

Description

[Detailed explanation of the idea] (Industrial application field) The present invention relates to a microwave rice cooker.

In particular, it relates to a microwave rice cooker that can cook a small amount of rice deliciously.

(Prior Art) FIG. 9 shows a schematic longitudinal sectional view of a conventional general microwave rice cooker.

In the figure, 1 is a container body containing rice and water, 2 is an outer lid that closes the container body 1, and 3 is an inner lid provided between the container body 1 and the outer lid 2.

The inner lid 3 has a moisture return port 3a opened in the center thereof, and has a shape that is inclined toward the return port 3a.

4 is a steam relief valve provided at the return port 3a.

Reference numeral 5 denotes a silicone rubber gasket attached to the outer periphery of the lower surface of the inner lid 3.

To cook rice using such a conventional microwave rice cooker, first, rice and water are placed in the container body 1, and the inner lid 3 and outer lid 2 are attached.

Next, put the rice cooker in the microwave and heat it up. Then, compared to the case of a rice cooker, the temperature of the water in the container body 1 rises quickly and eventually boils.

At this time, the pressure inside the container body 1 becomes higher than atmospheric pressure, but since the container body 1 and the area around the inner lid are sealed with the gasket 5, the relief valve 4 is pushed up and its lower flange 4a closes the return port 3a of the inner lid 3. Therefore, the steam is ejected through the hole 4b of the relief valve 4, and the turbid liquid flows out together with the steam in the form of bubbles. The turbid liquid that flows out is
As mentioned above, the lower flange portion 4a of the relief valve 4
Since it blocks the return port 3a of the inner lid 3, it accumulates on the inner lid 3.

If you continue heating at this point, there is a risk that the rice will boil over, and the water necessary for cooking will also be lost as steam, so turn off the microwave and stop heating. Heating is stopped and the container body 1
When the internal pressure decreases, the relief valve 4 descends, the return port 3a of the inner lid 3 opens, and the turbid liquid accumulated on the inner lid 3 returns to the inside of the container body 1.

Leave it in this state for a specified period of time (for example, 10 minutes), then turn on the microwave and heat it up again.

After that, turn off the microwave and let it steam for the specified time, and the rice is ready.

(Problems to be solved by the invention) The conventional microwave rice cooker described above had the following problems.

That is, the output of the microwave oven (e.g. 500~
600W), when the amount of rice cooked was small, the water inside the container boiled before being absorbed by the rice, causing boiling over to the outside of the container. For this reason,
The moisture necessary for cooking rice was lost, and the rice could not be cooked deliciously.

The purpose of the present invention is to solve the problems of conventional microwave rice cookers as described above and to provide a microwave rice cooker that can cook rice deliciously even when cooking a small amount of rice.

(Means for Solving the Problems) In order to achieve the above object, the microwave rice cooker of the present invention includes a container body for storing rice and water, an outer lid for closing the container body, and a container body and an outer lid. an inner lid that is supported by a lid and forms a steam jet buffer chamber between the outer lid; a steam passage that communicates between the inside of the container body and the steam jet buffer chamber; and a steam passage that communicates between the steam jet buffer chamber and the outside of the container. A rice cooker for microwave oven equipped with a steam vent communicating with the container body, the volume ratio of the container body and the steam ejection buffer chamber being set to such a volume ratio that moisture does not boil over to the outside of the container through the steam vent. This is the configuration.

(Operations and Effects) Since the present invention has the above-mentioned configuration, it has the following operations and effects.

In other words, if you put rice and water in the container body, attach the inner and outer lids, and heat it in a microwave oven, if the pressure inside the container body becomes higher than atmospheric pressure, the pressure inside the container body will rise. The steam is ejected into the steam ejection buffer chamber through the steam passage, and the turbid liquid flows out together with the steam in the form of bubbles.

The volume ratio of the steam ejection buffer chamber to the container body is set to prevent moisture from boiling over, so the steam ejected into the steam ejection buffer chamber and the turbid liquid that flows out do not boil over to the outside of the container.
Accumulates in the steam blowout buffer chamber.

In this way, according to the microwave rice cooker of the present invention, it is possible to prevent the water gushing out during the boiling period from boiling over and being lost to the outside of the container, so even when cooking a small amount of rice, the rice remains delicious. It has the effect of being able to be cooked.

(Example) The illustrated embodiment will be described below.

Fig. 1 is an exploded perspective view showing one embodiment of the microwave rice cooker according to the present invention, Fig. 2 is an enlarged vertical sectional view of the assembled state, and Fig. 3 is a plan view of Fig. 2 (only half shown). ), FIG. 4 is a plan view showing a state in which the outer cover is removed from FIG. 3.

In these figures, 10 is a container body containing rice and water, 20 is an outer lid that closes the container body 10,
Reference numeral 30 denotes an inner lid provided between the container body 10 and the outer lid 20. The container body 10, outer lid 20, and inner lid 30 are each made of a heat-resistant resin with good microwave transmittance.

The container body 10 includes an outer container 10a and an inner container 10b.
A flange portion 11 is formed.
The outer container 10a and the inner container 10b have a flange portion 1
In 1, it is tightly fixed by heat welding etc.
As a result, a sealed space 12 is formed between both containers 10a and 10b. Due to this sealed space 12, a good heat retention state can be obtained. In addition, a scale 10 is provided on the inner wall of the inner container 10b.
c is formed and serves as a water volume scale.

R is a steam ejection buffer chamber, which has an outer lid 20 and an inner lid 3.
It is formed by the space surrounded by 0 and 0.

In FIG. 2, 1 represents the volume of the container body 10, and 2 represents the volume of the steam ejection buffer chamber R.

The volume 1 of the container body 10 is the inner container 10b and the inner lid 3 when the inner lid 30 is set on the container body 10.
It is formed by the space surrounded by 0.

The volume ratio of the container body 10 and the steam ejection buffer chamber R is set to such an extent that the water in the container body 10 does not boil and spill out to the outside of the container through the steam hole 23b of the outer lid 20, which will be described later, when heated in a microwave oven. There is. Therefore, the moisture from the container body 10 is
The water does not boil over to the outside of the container, and is temporarily stored in a storage portion 30a of the inner lid 30 and a receiving portion 23 of the outer lid 20, which will be described later.

The outer lid 20 includes a joint 21 with the container body 10,
A handle 22 and a receiving portion 23 for the turbid liquid are formed.

The joint portion 21 fits into the container body 10 and comes into close contact with the upper part of the container body 10.

The handle 22 is fixed to the upper surface 25 of the outer lid 20 by heat welding or the like.

The outer lid 20 has a flange portion 11 of the container body 10.
Hook portions 22a, 22a, which engage and disengage from each other, are each rotatably attached by a hinge portion 22b.

The inclined side wall 23a of the receiving portion 23 has a steam hole 23
A plurality of steam holes 23b are formed.
This allows communication between the inside of the steam ejection buffer chamber R and the receiving portion 23.

Moreover, two return holes 23d for the turbid liquid are opened in the bottom 23c of the receiving part 23. The bottom portion 23c is inclined toward the return hole 23d.

The inner lid 30 includes a ring-shaped side wall portion 31 formed to have an outer diameter smaller than the upper inner diameter of the container body 10, and a bottom portion 3 integrally formed at the bottom of the side wall portion 31.
It consists of 2. These side wall portions 31 and bottom portion 3
2, a turbid liquid reservoir 30a is formed.

A plurality of protrusions 31a are formed on the circumference of the outer circumferential surface of the side wall portion 31 at regular intervals, and are configured to engage with a stepped receiving portion 13 formed on the upper part of the inner wall of the container body 10. It's getting old. When the inner lid 30 is set on the container body 10, a gap is formed between the inner wall of the container body 10 and the side wall portion 31 of the inner lid 30, and this gap forms a steam passage S. .

Reference numeral 33 denotes a pair of pressure introduction passages provided in the longitudinal direction outside the side wall portion 31, and are formed in a size that does not allow rice grains to pass through. Although the steam passage S also serves as a pressure introduction passage, the pressure introduction passage 33 is provided in order to enhance the pressure introduction effect.

This pressure introduction passage 33 may be provided at any location other than the moisture return port 32a of the inner lid 30, which will be described later, and as shown by the dotted line in FIG. It is also possible to form a groove on the inside of the upper part of 10 or the like.

The water return port 32a is formed in the center of the bottom 32 of the inner lid 30 in the shape of a long hole with a size that does not allow rice grains to pass through. Note that the water return port 32a may be formed as a small diameter hole.

The bottom portion 32 is inclined toward the water return port 32a, and in particular, the central portion is slightly depressed by the stepped portion 32b. Note that 34 is a knob that extends upward from a part of the side wall portion 31, and is formed in a size that can be pinched with fingers.

FIG. 5 is a table showing the presence or absence of boiling over when an experiment was conducted by changing the volume ratio of the volume V1 of the container body 10 and the volume V2 of the steam ejection buffer chamber R in this example.

The figures shown on the left side of the same table are partial vertical cross-sectional views of the inner lid 30, and the projections 3 provided on the side wall 31.
It is shown that the volume ratio was changed by changing the formation height h of 1a. In addition, the numbers in the table indicate the V at the formation height of each protrusion 31a.
1, the volume (cc) of V2 and its volume ratio.

In this way, by placing projections 31a with different heights on the stepped receiving portions 13 of the container body 10, the support height of the inner lid 30 can be changed. Therefore, the volume ratio between the volume V1 of the container body 10 partitioned by the inner lid 30 and the volume V2 of the steam ejection buffer chamber R can be changed.

The volume of the entire container (V1+V2) is assumed to be constant, and the amount of rice put into the container body 10 is 1
The amount of water required to cook this 1 cup of rice is
The output of the microwave oven is 600W.

In the same table, the volume ratio between the volume V1 of the container body 10 and the volume V2 of the steam jet buffer chamber R is 1.64 and
In the case of 2.03, there is no boiling over, and the volume ratio is 2.41 and
In the case of 2.72, boiling over has occurred.

Based on these results, the volume ratio between the volume V1 of the container body 10 and the volume V2 of the steam ejection buffer chamber R, which does not cause boiling over, is approximately 2.5 or less, considering the error in the values in the table. It is considered preferable to set it as a value.

To cook rice using a microwave rice cooker like the one above, do the following.

Put rice and water into the container body 10. At this time, the amount of water can be adjusted using the scale 10c.

The inner lid 30 is attached to the stepped receiving portion 13 of the container body 10.
and attach the outer cover 20. The outer lid 20 has a pair of hook portions 22a, 22a attached to the container body 1.
It can be attached by hanging it on the flange part 11 of 0. At this time, the joint portion 21 of the outer lid 20 is fitted into the container body 10 and
0 and the lower surface 21 of the joint 21.
Hold the inner lid 30 at a.

In addition, as shown in FIG. 6, the flange portion 11
By providing the ring-shaped groove 11a on the upper surface of the container, the container body 10 and the outer lid 20 can be joined more tightly.

Place the rice cooker in the microwave and heat it up. Here, when cooking rice, the water temperature A, the water amount B, the internal pressure D of the container body, and the power switch of the microwave oven.
The relationship between ON/OFF and C is shown in Figure 7, and compared to the case of a rice cooker, the temperature of the water in the container body 10 changes quickly as shown by line A in Figure 7. and eventually boils (point A1 on line A in the same figure).

Moreover, the internal pressure of the container body 10 also rises rapidly, as shown by the D line.

As a result, the pressure inside the container body 10 becomes higher than the atmospheric pressure, and the water inside the container body 10 turns into steam and jets out into the steam jet buffer chamber R through the steam passage S, and also together with the steam. The turbid liquid also flows out in the form of foam. In this case, the volume V2 of the steam ejection buffer chamber R is set to such an extent that water from the container body 10 can be stored without leaking to the outside of the container, relative to the volume V1 of the container body 10. The steam and turbid liquid ejected from the main body 10 are stored in the storage section 30a of the inner lid 30.

In addition, since the bubbles of the turbid liquid flowing out become fine when passing through the steam passage S, they do not boil over.

The internal pressure of the steam ejection buffer chamber R is lower than the internal pressure of the container body 10 and higher than the atmospheric pressure (the external pressure of the container), and the steam ejection buffer chamber R serves as a steam buffer chamber. That is, the container body 10
When steam is ejected from the steam ejection buffer chamber R,
Moisture is separated from the steam by the steam ejection buffer chamber R and collected in the storage portion 30a of the inner lid 30.

The steam buffered in the steam ejection buffer chamber R is released from the steam hole 23b of the outer lid 20, but in this embodiment, since the recessed receiving portion 23 is provided in the center of the outer lid 20, Even if turbid liquid flows out from the steam hole 23b, the water can be temporarily stored. Further, since the return hole 23d is formed in the receiving portion 23, the water stored in the receiving portion 23 is returned to the steam ejection buffer chamber R.

The turbid liquid that has flowed out is transferred to the inner lid 30 as described above.
Since the moisture return port 32a is a small elongated hole and the internal pressure of the lower container body 10 is high, moisture accumulates in the storage portion 30a of the inner lid 30.

FIG. 8 schematically shows the relationship between the amount E of steam and bubbles generated, the amount F of the turbid liquid stored in the inner lid, and the viscosity G of the turbid liquid.

In the figure, when the amount of steam and bubbles generated, indicated by line E, increases rapidly, the internal pressure of the container body 10, indicated by line D in FIG. 7, also increases rapidly. In addition, the inner lid 30
The amount of turbid liquid stored in the tank also increases rapidly, as represented by the F line.

In this way, during the boiling period, which is accompanied by a rapid increase, the amount of steam and turbid liquid generated exceeds the peak and then decreases to point E1 on line E, as shown at D1 on line D in Figure 7. , the internal pressure of the container body 10 also decreases to some extent. Here, the inner lid 3
Since a pressure introduction passage 33 is formed in 0,
After the amount of generated steam and turbid liquid represented by the E line exceeds the peak, the internal pressure of the container body 10 and the internal pressure of the steam ejection buffer chamber R are balanced from an early stage (point E1).

In this way, when the internal pressures of the container body 10 and the steam ejection buffer chamber R are balanced, the turbid liquid stored in the storage part 30a of the inner lid 30 is dripped little by little from the water return port 32a due to its own weight.
As a result, as shown in line F in FIG. 8, the inner lid 30
The amount of turbid liquid stored in the turbidity gradually decreases from point F1. In this way, the turbid liquid returned into the container body 10 is absorbed by the rice and boils again to become steam.

As mentioned above, the moisture ejected into the steam ejection buffer chamber R does not boil over to the outside of the container and is lost, but is returned into the container body 10.
Even when the amount of rice cooked is small, the gelatinization of the rice is carried out well and the rice is cooked deliciously.

Note that during the boiling period, bubbles may be generated from the steam hole 23b, but even in this case, the moisture can be temporarily stored in the receiving part 23, and the return hole 23d
Water can be returned to 0a.

If you continue to heat the rice in the conditions described above, the moisture necessary for cooking the rice will turn into steam and be lost, so turn off the microwave and stop heating.

When the heating is stopped and the pressure inside the container body 10 rapidly decreases to below atmospheric pressure, water is collected in the reservoir 30a of the inner lid 30 due to the suction action from the moisture return port 32a of the inner lid 30. The turbid liquid returns into the container body 10.

If you wait in this state for a specified period of time and let it steam,
The rice is ready.

Although one embodiment of the present invention has been described above, it goes without saying that the present invention is not limited to the above-described embodiment and can be modified as appropriate within the scope of the gist of the present invention.

For example, although this embodiment has been described using a container body with a double structure, the same effect can be obtained by using a container other than a double structure.

[Brief explanation of drawings]

Fig. 1 is an exploded perspective view showing one embodiment of the microwave rice cooker according to the present invention, Fig. 2 is an enlarged vertical sectional view of the assembled state, and Fig. 3 is a plan view of Fig. 2 (only half shown). ), Fig. 4 is a plan view showing the state in which the outer cover is removed from Fig. 3, and Fig. 5 shows an experiment in which the volume ratio of the volume 1 of the container body to the volume 2 of the steam ejection buffer chamber was changed. A table showing the presence or absence of boiling over, Figure 6 is an enlarged vertical cross-sectional view of the part that supports the inner lid, and Figure 7 shows the water temperature and amount when cooking rice, the internal pressure of the container body, and the power switch on/off of the microwave oven.
Figure 8 is a diagram showing an outline of the relationship between the amount of steam and bubbles generated, the amount of turbid liquid stored in the inner lid, and the viscosity of the turbid liquid, and Figure 9 is a diagram showing the outline of the relationship between FIG. 3 is a schematic vertical cross-sectional view of an example. 10... Container body, 20... Outer lid, 23b...
Steam vent, 30...Inner lid, 31a...Protrusion, S...
Steam passage, R... Steam ejection buffer chamber, 1... Volume of the container body, 2... Volume of the steam ejection buffer chamber.

Claims (1)

[Claims for Utility Model Registration] (1) A container body that contains rice and water, an outer lid that closes the container body, and a container that is supported by the container body and the outer lid, and has steam between the container body and the outer lid. A rice cooker for a microwave oven, comprising an inner lid forming a blowout buffer chamber, a steam passage communicating between the inside of the container body and the steam blowout buffer chamber, and a steam hole communicating the steam blowout buffer chamber with the outside of the container. A rice cooker for a microwave oven, characterized in that the volume ratio of the container body and the steam jetting buffer chamber is set to such a volume ratio that moisture does not boil over to the outside of the container through the steam hole. (2) The rice cooker for a microwave oven according to claim (1), wherein the volume ratio of the container body and the steam ejection buffer chamber is set to 2.5:1 or less.