JPH0648530U - Lunch box container with a table that can be cooked with an electromagnetic cooker - Google Patents

Abstract

(57) [Summary] [Structure] Concave pan bottom 4b for containing steam-generating water.
And a pan 4 having a plurality of steam passage concave portions 4c on the step inside the side wall, a tray 3 having a plurality of steam passage holes 3b near the inner upper end surface thereof, and the pan 4 having the tray 3 housed therein. , A set 5 placed on the inner stepped portion 5b, and a lid 1 placed on the upper edge 4a of the pan 4 so as to cover the opening of the pan 4. [Effect] When the water 8 put in the concave bottom portion 4b of the pan 4 is boiled by the heating by the electromagnetic cooker 6, the steam of the water 8 hits the side wall of the pan 4 and the dry high-temperature steam forms the pan 4 and the tray. Through the steam passage 3b and the steam passage 3b of the tray formed corresponding to the steam passage,
To enter the space formed by the tray 3 and the lid 1 to efficiently and efficiently cook the food on the tray 3 in a short time without losing the water content and nutrients contained in the food, and in addition, with a bright and delicious taste. There is an effect that can be.

Description

[Detailed description of the device]

[0001]

[Industrial applications]

 The present invention relates to the structure of a lunch box container with a table that can be cooked using an electromagnetic cooker.

[0002]

[Prior art]

 The inventor of the present invention can heat and restore processed foods such as frozen foods by heating as a controller for cooking lunches for field workers and lunches for events such as sports festivals for companies and simple foods. Instead, we have developed a heating cooker that can also cook ordinary pots and stews, and have already applied for it. (JP-A-4-117919).

This is mainly provided with a pot, a tray and a lid, water is put on the pot under the tray, food is placed on the tray and the lid is covered, and the pot is heated by a stove or an electric heating body. The steam generated by boiling water in the pan under the tray enters the inside of the tray through the steam passage hole near the upper end of the tray, and heats the food on the tray. , This makes it possible not only to cook pans and boiled dishes such as udon and sukiyaki, but also to cook steamed dishes such as choux mai and gyoza, and to heat frozen foods and cooked processed foods with steam. It is very suitable and useful as a means of providing simple food.

FIG. 3 is an exploded perspective view showing the structure of a conventional lunch box. In the figure, 24 is an outer box, 21 is a lid for covering the outer box 24, and a tray 22 is provided inside the outer box 24. It is stored. The tray 22 is formed with a plurality of concave accommodating portions 23a to 23f partitioned by a partition wall 22b.

The lunch box is used as follows. The tray 22 is housed in the outer box 24, and the bulky things such as rice and croquette are stored in the concave storage parts 23d and 23f having a large storage capacity of the tray 22, and the concave storage parts 23a to 23c having a small storage capacity are stored. 23e stores small items such as pickles, beans, and salads. Then, the edge 21a of the lid 21 is placed on the edge 24a of the outer box 24, and the lid 21 is covered on the outer box 22.

[0006]

[Problems to be solved by the device]

 The conventional lunch box is configured as described above, and when the food is stored in this lunch box and provided to the consuming person after a long time, the food is cooled, and the whole lunch box is microwaved etc. If warmed, the whole box is deformed because the box is made of plastic or wood, and there is a problem that the food cannot be restored and heated when the above lunch box is used.

[0007] In addition, in the case of heating and restoring the whole food box that has been cooled using a general steamer, it is necessary to prepare a considerably large steamer. In that case, since the food cannot be heated by touching the steam with the lid 21 covering the outer box 24, steam heating with the lid 21 removed causes moisture in the steam generated in the steamer to disappear. There is a problem in that not only is it attached to the surface of food, the taste becomes watery and the quality changes, but also the appearance is impaired.

The present invention has been made to solve the above-mentioned problems, and it is not a general steamer that uses a microwave oven or an open flame, but a recuperative cooking of a food in a lunch container by an electromagnetic cooker. It is intended to provide a lunch box container with a set that can be easily performed.

Further, another object of the present invention is that the food on the tray is heated and cooked by the dry high temperature steam among the water steam in the pan generated by the heating of the electromagnetic cooker, so that the water drop on the surface of the food. Another object of the present invention is to provide a lunch box container with a set in which food can be cooked while being heated and restored without sticking to it or losing its taste.

[0010]

[Means for Solving the Problems] A lunch box container with a cooking device that can be heated and cooked by an electromagnetic cooker according to the present invention includes a pot having a stepped portion on which an edge portion of a tray is placed inside a side wall thereof, and a partition wall thereof. A plurality of partitioned concave storage parts are formed, and a plurality of steam passage holes are formed near the upper end surface of the side wall, and the outer surface of the upper edge is in close contact with the step inside the side wall of the pan and is stored inside the pan. The tray and the pot containing the tray therein are placed on the upper opening edge of the pot so as to cover the set of the tray placed on the inner step and the opening of the pot. The water placed in the bottom of the pan boils when heated by the electromagnetic cooker, and the steam of the water hits the outer surface of the tray and the side wall of the pan and the dry high-temperature steam passes through the steam of the tray. Space formed by the tray and the lid through the hole Enters, and is characterized in that the cooking by high-temperature dryness steam food on 該To ray.

[0011]

[Action]

 In this invention, water is put in the concave bottom of the pan, a tray containing food is stored in the pan, and a lid is placed on the tray and placed on the step inside the set, and these are collected together. When placed on an electromagnetic cooker and heated, the water at the bottom of the pan boils and the water vapor hits the outer surface of the tray and the inner surface of the side wall of the pan. And the dry steam enters the space formed by the tray and the lid through a plurality of steam passage holes near the upper end surface of the side wall of the tray, and the food on the tray is strongly dried. By being heated by steam, it is fully cooked and restored without water adhering to the surface of the food, spoiling its appearance or burning.

[0012]

【Example】

 FIG. 1 is an exploded perspective view of a lunch box container with a cook that can be cooked by an electromagnetic cooker according to an embodiment of the present invention. 2 (a) is a perspective view showing a state in which the present invention is mounted on an electromagnetic cooker 6 with the lid 1 removed, and FIG. 2 (b) is a sectional view taken along the line aa in FIG. 2 (a). 2C is a sectional view taken along line bb of FIG. 2A. In these figures, 6 is an electromagnetic cooker as a heating means, and 6a is a temperature control knob for adjusting the heating temperature of the electromagnetic cooker 6. Further, 2 is a small tray made of aluminum, stainless steel or the like, 2a is a concave storage portion formed in the small tray 2, 3 is a tray made of aluminum, stainless steel or the like, and 3c, 3d, 3e are concave shapes formed in the tray 3. The storage portion 3a is an edge portion of the tray 3, 3b is a plurality of vapor passage holes formed near the upper end of the side wall of the tray 3, and 3f is a partition wall inside the tray 3. Also, 4 is a pot made of a material such as iron, 4a is an edge of the pot 4, 4b is a recess formed in the bottom of the pot 4 for pouring water, and 4d is an inner side formed near the upper end of the side wall of the pot 4. Steps 4c are steam passage recesses formed in the inner step 4d. Further, 5 is a set made of a heat-resistant material, 5a is an edge part of the set 5, and 5b is an inner step part of the set 5. Further, 9 is a plurality of protrusions provided inside the side wall of the set 5. Further, 7a, 7b and 7c are spaces formed with the tray 3 stored in the pan 4. Reference numeral 8 is water that is put in the concave portion at the bottom of the pot during cooking.

Next, a method for heating and restoring cooked food by using a lunch box container with a cookable cooker by the electromagnetic cooker of this embodiment will be described. First, the small tray 2 is stored in the recessed storage portion 3e of the tray 3, and the cooked food is put into the recessed storage portions 2a, 3c, 3d, 3e of each tray for preparation. On the other hand, the lower end surfaces of the plurality of protrusions 9 on the inside of the set 5 are placed on the electromagnetic cooker 6, and an appropriate amount of water 8, that is, the bottom of the tray 3 is touched, is placed on the concave bottom 4b of the pan 4. Then, the edge 4a of the pot 4 containing the water is placed on the inner stepped portion 5b of the set 5 placed on the electromagnetic cooker 6, and at the same time, the lower surface of the bottom of the pot 4 is placed on the electromagnetic cooker 6. Place it. Here, the edge portion 3a of the tray 3 containing the food inside is placed on the inner step portion 4d of the pot 4, and the peripheral edge portion of the lower surface of the lid 1 is placed on the edge portion 4a of the pot 4.

Then, as described above, the power of the electromagnetic cooker 6 on which the present invention is mounted is turned on, the temperature control knob 6a is operated, and the power consumption of the electromagnetic cooker 6 is set to about 1200 W. Heat the bottom of the. At this time, the pot is heated to about 300 ° C., the water 8 in the concave pot bottom 4b boils to generate steam, and the steam hits the outer surface of the tray 3 and the inner surface of the side wall of the pan 4 to dry the pot. 4 and the space 3a formed by the tray 3 rises 7b and 7c, and the dry high-temperature steam is provided with a plurality of recesses 4c provided in the side wall inner step portion 4d of the pan 4 and the edge 3a of the tray 3. From the vapor passage passage formed by and through the vapor passage hole 3b of the tray 3 provided corresponding to the vapor passage passage into the space formed by the tray 3 and the lid 1, After a minute, the space is filled with high-temperature dry steam and heated by live steam from under the tray 3 to reach a high temperature of 90 ° C or higher. The food on the tray 3 takes about 4 minutes. Restored cooked. Water drops adhering to the outer surface of the tray 3 and the inner surface of the side wall of the pot 4 flow along the inner surface of the side wall of the pot 4 and return to the water 8 in the concave pot bottom 4b again. After the cooking is completed, the present invention placed on the electromagnetic cooker 6 is separated from the electromagnetic cooker along with the set 5 and provided to the eating person.

As described above, in this embodiment, the cooked food stored in the tray 3 is heated by the high-temperature dry steam that enters from the steam passage hole 3b of the tray 3, so that the steam of the conventional steamer is used. Unlike the restoration cooking, the moisture of the water vapor adheres to the surface of the food and the appearance is not deteriorated. Moreover, since it is not heated by an open flame, the food does not burn to the tray 2 or the tray 3, the taste is thickened by evaporation of water, and the nutrients contained in the food itself are not necrotic. In addition, there are no problems such as shrinkage and destruction of nutrients due to water evaporation of food, which has recently become a problem with the use of microwave ovens, and nutrients such as vitamins and minerals such as Mg and Ca contained in the food itself do not escape, In addition, it can be warmed deliciously without changing the taste of the material itself.

Further, in this embodiment, since the dry steam is introduced into the tray from the vicinity of the upper end portion of the tray 3, the steam containing a large amount of water hardly enters the tray after the heating is stopped, Even if left unattended for a while after cooking, there is no concern that the taste and appearance will be impaired by water droplets on the food, and delicious and warm food can be obtained.

Furthermore, in this embodiment, the food is heated to a very high temperature in a short time by the strong heat energy of the steam dried to a high temperature of 90 ° C. or higher, so that the food is kept in a short time of about 4 minutes. In the case of foods that are deeply heated by, and cooked agricultural products, marine products, and livestock products, all the bacteria contained can be killed, and extremely hygienic cooking can be performed, resulting in food poisoning. It is extremely suitable for commercial use such as caterers and caterers who must pay close attention to the prevention of.

When the present invention is used as a container for a lunch box supplied by a food service operator, etc., the pan 4, the set 5, and the electromagnetic cooker 6 of the present invention are prepared in advance in a workplace where there are eating persons. , The caterer provides food only in the trays 2 and 3 with the lid 1 on to the workplace, and the food supplier uses the pot 4, the set 5, and the electromagnetic cooker 6 described above. The present invention has extremely high utility value for food service operators and caterers because it can be warmed and restored at any time and in a short time.

Further, in the post-cleaning, the user only has to wash the tray 2, the tray 3 and the lid 1, and the pot 4 has a small amount of water 8 left after cooking, and the table 5 is also warm. Most of them are clean and do not need to be cleaned, and can be cleaned up very easily.

In addition, in the above-mentioned embodiment, the set 5 is placed on the electromagnetic cooker 6 and the pan 4 is placed thereon, but the pan 4 is placed on the electromagnetic cooker 6 without using the set 5. Alternatively, the cooked pan 4, the tray 2, the tray 3 and the lid 1 may be placed on the set 5 and provided to the eater.

Further, in the above-described embodiment, since the tray 2 stored in the tray 3 is provided for storing a small-sized food, when the concave storage portion 3e of the tray 3 is widened. It may be removed for use.

[0022]

[Effect of device]

 As described above, according to the cooked lunch container according to the present invention that can be cooked by the electromagnetic cooker, the bottom portion has a concave portion into which water for generating steam is put and the step portion inside the side wall has a plurality of concave portions for steam passage. A pot, a tray having a plurality of steam passage holes in the vicinity of the inner upper end surface thereof, a pot on which the pot having the tray accommodated therein is placed on a stepped portion inside the pot, and an opening of the pot. As described above, since it is composed of a lid placed on the upper opening edge of the pot, when the water put in the concave bottom of the pot boils due to heating by the electromagnetic cooker, the steam of the water will The high temperature steam that has dried on the side wall of the tray passes through the steam passage between the pot and the tray and the steam passage hole of the tray formed corresponding to the steam passage hole, and is formed by the tray and the lid. Enter the space, and quickly and efficiently remove the food on the tray. One food without missing the moisture and nutrients contained, yet there is an effect that can be complexion well delicious restore cooking.

In addition, according to the lunch box container with a meal according to the present invention, the lunch box container is composed of a pot, a tray arranged inside the pot, a set, and a lid. A pan and a set, and an electromagnetic cooker are installed, and the caterer delivers only the food in the tray and the one covered with it to the workplace. Also, since the electromagnetic cooker can be used to warm and restore food at any time in a short period of time, it is extremely suitable for commercial use such as a caterer or caterer.

Further, since the lunch container according to the present invention is provided with the set, it has a much higher class feeling than the conventional lunch box.

[Brief description of drawings]

FIG. 1 is an exploded perspective view of a lunch box container with a table that can be cooked by an electromagnetic cooker according to an embodiment of the present invention.

FIG. 2 (a) is a perspective view showing a state in which the present invention is removed and placed on an electromagnetic cooker. 2 (b) is a sectional view taken along the line aa in FIG. 2 (a), and FIG. 2 (c) is a sectional view taken along the line bb in FIG. 2 (a).
It is sectional drawing in a line.

FIG. 3 is an exploded perspective view showing a configuration of a conventional lunch box.

[Explanation of symbols]

 1 lid 2 small tray 2a small tray concave storage part 3 trays 3a, 4a, 5a edge 3b steam passage hole 3c, 3d, 3e concave storage part 3f partition wall 4 pan 4b concave pot bottom 4c steam passage recess 4d, 5b inside Step portion 5 Set 6 Electromagnetic cooker 6a Temperature control knob 7a, 7b, 7c Space 8 Water 9 Protrusion

Claims (4)

[Scope of utility model registration request] 1. A cooked lunch container capable of being cooked by an electromagnetic cooker, and a pot having a stepped portion on which an edge portion of a tray is placed inside a side wall thereof, and a plurality of concave storage portions partitioned by the partition wall. A plurality of steam passage holes are formed in the vicinity of the upper end surface of the side wall of the pan, and the outer surface of the upper edge thereof is in close contact with the step inside the side wall of the pan, and the tray is housed inside the pan. An inner pan is provided with a set that is placed on the step inside the pan and a lid that is placed on the upper opening edge of the pan so as to cover the opening of the pan. When the water put in the bottom of the pan boils due to heating by the vessel, the steam of the water hits the outer surface of the tray and the side wall of the pan, and high-temperature steam that has dried passes through the steam passage holes of the tray and the tray and the tray. Enter the space formed by the lid and eat on the tray. The cooking can be Zen with lunch container by an electromagnetic cooker, characterized in that cooking by high-temperature dryness steam. 2. The cooked lunch container according to claim 1, which is capable of heating and cooking by the electromagnetic cooker, wherein a plurality of concave portions are formed in a step portion inside a side wall of the pot, corresponding to a plurality of steam passage holes of the tray. When the upper edge outer surface of the tray is placed on the side wall inner step of the pan, the steam passage is formed only at the upper edge outer surface of the tray and the recesses of the side wall inner step of the pan. A lunch box container with a table that can be heated and cooked by an electromagnetic cooker, which is provided with a pot to be formed. 3. A set lunch box container which can be cooked by an electromagnetic cooker according to claim 1 or 2, wherein a recess for storing water is formed in the bottom of the pot. 4. The electromagnetic cooker according to claim 1, further comprising a small tray housed in the tray, the small tray having a plurality of recessed storage sections defined by partition walls. Lunch container with a table that can be cooked by.