JPS6150575B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a rice cooking method using the so-called steam cooking method, which is one of the rice cooking methods known since ancient times, and an apparatus therefor.

The inventor of the present application experimented with several types of rice cooking methods that have been known since ancient times. As a result, one of the methods called steam cooking method
In other words, put rice and a large amount of water in a pot (compared to the cooking method commonly used in Japan), bring it to a boil over high heat, and let it boil for a short while. After preserving the rice, the rice was fried in a colander, drained, transferred to a steamer, and steamed over high heat.The resulting rice was chewy like glutinous rice, with well-inflated rice grains, and was very delicious. What's more, the rice grains do not get crushed even when stirred, and they are delicious even when cold. In addition, after boiling the rice for about a short time, the rice is fried in a colander and drained, so there is no need to use up the added water during cooking as in the takiboshi method. Never fail. Furthermore, in the takiboshi method, it is difficult to control the heat, as is said from ancient times, ``Start with a simmering fire...'' Since you only need to do this, you won't have to worry about cooking mistakes due to heating.

However, as mentioned above, there are two types of cooking containers: a pot used for boiling and a steamer used for steaming the drained rice after boiling, and the work of transferring rice between them. Since this is necessary, it is troublesome in terms of container preparation, storage space, and work.

This invention provides a rice cooking method that allows rice cooking by the steaming method described above to be easily accomplished in one container,
To provide a rice cooking device which solves the above-mentioned drawbacks of the conventional steam cooking method, and which can automatically complete the rice cooking by sequentially proceeding the boiling stage and the steaming stage in the steam cooking method in one container. The purpose of this invention is to make it easier to cook rice using the cooking method.

The present invention will be explained based on an embodiment shown in FIG. A container 2 is used. To cook rice, rice 3 is placed on the partition plate 1 in the container 2, and a large amount of water 4 is placed in the container 2 to sufficiently submerge the rice 3, and then heated. However, after first boiling for a short time,
The hot water inside is drained out, leaving the hot water 4a under the partition plate 1 at the bottom of the container 2, and heating is continued in that state, with the steam generated from the hot water 4a.
It is characterized in that the boiled rice on the partition plate 1 is steamed.

As a result, rice cooking by the steam cooking method, which yields good results, can be easily achieved by continuously using only one container 2 and draining the partially boiled hot water, leaving only a part of it.

The boiling time and steaming time may be the same as conventional methods, and may be adjusted depending on the length of time the washed rice was soaked in water, preference for the hardness and water content of the rice, or differences in the type and amount of rice. However, according to the inventor's experiments, when cooking 500g of rice, for example, after washing the rice, soak it for about 30 minutes, add 1 part of water, boil it for about 2 minutes over high heat, and then steam it for about 10 minutes over high heat. A delicious and satisfying meal was obtained.

In order to drain all but a part of the hot water in the container 2 after boiling for a short period of time, the container 2 must be tilted, or the container 2 must be set at a height that allows a predetermined amount of hot water 4a to remain at the bottom of the container 2. There are various methods, such as opening the drain port.

FIG. 1 shows that the boiling water 4a is automatically drained from the container 2 leaving a portion of the boiling water 4a after the initial boiling, and the boiling stage and steaming stage are sequentially carried out in one container 2 just by heating. An example of a rice cooking device that automatically progresses to achieve rice cooking using a steaming method is shown, and will be described below.

The container 2 has an upward annular step 6 formed near the bottom of its peripheral wall to removably receive the partition plate 1, and allows the opening 2a to be closed with a lid 7. A siphon tube 8 penetrating through the partition plate 1 is fixed to the center of the partition plate 1 by welding or the like.
The siphon tube 8 has its lower end 8a directed below the partition plate 1 in the container 2, so that a portion of the hot water 4a to be left in the container 2 is inserted into the container 2.
The upper end 8b passes through the center of the lid 7 and projects above the lid 7. The siphon tube 8 is inserted into the hole 9 of the lid 7 through which the siphon tube 8 passes.
In addition to a seal packing 10 that is in close contact with the outer circumferential surface, a seal packing 11 that is in close contact with the mouth 2a of the container 2 is also attached to the outer periphery of the lid 7.

With the above configuration, the rice 3 is placed on the partition plate 1 inside the container 2, and enough water 4 is poured into the container 2 to fully submerge the rice 3, and the lid 7 is closed to the container opening 2a.
When the container 2 is heated in a sealed state, the water 4 in the container 2 first boils and boils down together with the rice 3, but the pressure inside the container 2 increases due to the steam generated. Since the boiling water in the container 2 is pushed out through the siphon tube 8, the boiling state is completed in a short time. The extrusion of the hot water in the container 2 through the siphon tube 8 stops when the hot water level drops even slightly below the lower end of the siphon tube 8 because the gas in the container 2 bypasses the siphon tube 8. The amount of hot water 4a set by the height position of the lower end 8a of the tube remains, and the rice 4 that has been boiled for a short time on the partition plate 1 is then steamed by the steam generated from the hot water 4a, so the steam cooking method is used. The boiling stage and steaming stage are automatically performed in sequence simply by heating.

The rice cooking device shown in FIG. 1 further includes a rice cooking heater 12 and a heat retention heater 13 as heat sources, and a lid heater 14 for preventing condensation during heat retention, and when the steaming stage is finished, the rice cooking heater 12 is energized. In addition, the lid 7 is pressed against the container opening 2a to maintain a sealed state, and the container 2 is connected to the inner container 15 and the outer container. A container 1 with a heat insulating material 17 loaded between it and a container 16
It is accommodated within 8. A heating plate 19 in which a rice cooking heater 12 is embedded is arranged at the inner bottom of the container body 18.
An auxiliary container 20 is placed directly on top of the container 9, and the container 2 is placed directly inside this auxiliary container 20. As a result, the container 2 is sufficiently heated by heat conduction from the rice cooking heater 12, although it is through the auxiliary container 20, and the hot water flowing out from the container 2 during rice cooking is collected in the auxiliary container 20.

The hot water 4 in the container 2 is inserted into the central hole 21 of the heating plate 19.
It senses that the temperature at the bottom of the containers 2 and 20 rises rapidly when the water is used up, and the rice cooker heater 12 is energized and then the heat retaining heater 13 and the lid heater 14 are turned on.
Temperature-sensitive switching means 22 is provided for switching to the energized state. As the temperature-sensitive switching means 22, a normal thermostat such as a bimetal switch can be used.
A ferrite body 23 that loses its adsorption force when the bottom temperature rises above zero, and a magnetic body that is constantly pulled away from the ferrite body 23 out of the adsorption distance by a spring 24 that is sufficiently weaker than the normal adsorption force of the ferrite body 23. 25, the magnetic body 25 is connected to the rice cooking operation lever 26 which is pivoted 28 at the middle part, and the operation part 26a of the lever 26 is pushed down to operate the rice cooking/warming changeover switch 27 to energize only the rice cooking heater 12. When switching to the rice cooking state, at the same time, the magnetic body 25 is pressed against the ferrite body 23 against the spring 24 and is attracted to it, and thereafter the rice cooking state is maintained.
When the boiling water 4a runs out and the temperature at the bottom of the containers 2, 20 rises rapidly as the boiling stage shifts to the steaming stage, the ferrite body 23 loses its adsorption force, and the magnetic body 25 is biased by the spring 24 to push the lever 26. At the same time, the switch 27 is to be switched to the heat-retaining state in which only the heat-retaining heater 13 and the lid heater 14 are energized.

Note that the lid heater 14 is provided on a container lid 30 that is pivotally attached 29 to one side of the shoulder portion of the container 18.
It is attached to the back surface of a heat dissipation plate 31 provided at the center of the bottom surface of 0. A hanging pin 32 that protrudes downward is attached to the center of the heat sink 31.
A packing 34 at the center of the auxiliary lid 33 provided to close the auxiliary container 20
The auxiliary lid 33 is attached to the container lid 3 by elastically passing through the suspension hole 33a in which the
It is suspended so that it can be moved slightly up and down to 0 and can be attached and detached.
The auxiliary lid 33 can be opened and closed integrally with the opening and closing of the container lid 30. 7a is a handle of the lid 7.

On the opposite side of the container lid 30 from the pivot portion 29, there is a lock lever 36 that elastically engages with a locking portion 35 provided on the container body 18 to lock the container lid 30 in the closed state. It is pivoted. 37 is lever 36
This is a spring that biases the locking portion 35 to maintain the engagement posture with the locking portion 35. A packing 38 is attached to the base of the hanging pin 32, and when the container lid 30 is locked in the closed state, the container lid 33 is pressed downward via the packings 38 and 34, and the auxiliary container 20 is
while pressing it against the opening 20a of the suspension hole 33a.
I try to seal it. The auxiliary lid 33 has
A steam vent tube 40 is provided that faces the outside of the container body 18 from the through hole 39 of the container lid 30, so that the steam generated during cooking does not flow to the inner bottom of the container body 18 where electrical parts such as the heater 12 are arranged. I have to.

On the lower surface of the auxiliary lid 33, pressing protrusions 41 for the lid 7 are provided at appropriate locations by press molding or the like, and when the auxiliary lid 33 is closed by the container lid 30, the pressing protrusions 41 The lid 7 is pressed against the mouth 2a of the container 2 to maintain a sealed state. Therefore, no member or means is required solely for keeping the lid 7 in a sealed state for cooking rice.

As described above, after the initial operation of the rice-cooking operation lever 26, the process from rice cooking to keeping warm using the steam-cooking method in which the boiling stage and the steaming stage are performed sequentially is carried out completely automatically and safely without any problem.

Note that the positioning of each container 2, 20 is determined by attaching an annular reinforcing rib 43 on the bottom of the auxiliary container 20 that engages with the outer periphery of the heating plate 19, as shown by imaginary lines in FIG.
Various designs can be made as necessary, such as providing a Also, in the unlikely event that hot water pushed out through the siphon tube 8 accumulates in a part of the lid 7 or the mouth 2a of the container 2, it will flow into the container 2 when the lid 7 is removed, making the rice sticky. To avoid such a thing,
Packing 11 on the top surface and periphery of the lid 7, container 2
The opening 2a has a height relationship or shape that gradually decreases toward the outer circumference as shown in FIG. However, the second
As shown in the figure, an annular edge 11a is formed on the packing 11 around the lid 7 to cover the container mouth 2a.
If a part of the side covers the container opening 2a,
It is possible to more reliably prevent hot water from accumulating in the container mouth 2a or flowing into the container 2, and conversely,
Even if the container opening 2a is higher than the packing 11 as shown in FIGS. 3 and 4, a drainage hole 44 is provided on the outside of the seating area of the packing 11 of the upward annular step 2b on which the packing 11 of the container opening 2a is seated. By providing this, the hot water flowing to the top surface of the lid 7 is allowed to flow down to the inner bottom of the auxiliary container 20 through the drain hole 44,
It is possible to prevent the liquid from accumulating in the container opening 2a.

In order to keep the lid 7 in an airtight state, as shown in phantom lines in FIG.
This can be done in various ways, such as by pressing it against the handle 7a of the lid 7. In this case, the handle 7a has both ends 7b and 7c.
is attached to the upper surface of the lid 7 by welding or riveting, and the pressing force applied to one point by the suspension pin 32 is distributed and applied to two points on the diameter line of the lid 7, so the suspension pin 32 Even if the pressure is intensive, the lid 7 can be sufficiently pressed against the container mouth 2a,
It is also possible to use it together with the presser projection 41.

5 to 10 show some other examples of sealing the container 2 with the lid 7.

In the case of FIG. 5, a pressing part 51 is provided on the lower surface of the container lid 30 in the embodiment shown in FIG. An annular seal packing 5 is interposed between the outer periphery of the heat dissipation plate 31 on the lower surface of the container lid 30 and the lower surface of the back plate 52 of the container lid 30.
3 is formed to protrude downward. Pressing part 51
The auxiliary lid 33 may be annular or discontinuous protrusion.
The press against the lid 7 by the presser protrusion 41 is made stronger.

The one in FIG. 6 has a spring 54 on the bottom surface of the auxiliary lid 33.
A presser 55 is provided which presses the lid 7 by the urging force of the presser 55,
By setting the spring force of the spring 54, the lid 7 can be pressed easily and reliably to achieve a sufficiently sealed state. The presser 55 is held by a case 56 attached to the lower surface of the auxiliary lid 33 so as to be able to move up and down, and is actuated within the case 56 to bias the spring 54 downward, so that the lower end of the case 56 protrudes downward. An elastic body such as rubber is attached to serve as a pressing portion 55a against the lid 7. The case 56 is installed by inserting the mounting pieces 56a protruding from several places on the upper end into the holding holes 57 of the auxiliary lid 33 from below, and preventing them from coming off with elastic tongues 56b cut and formed on the mounting pieces 56a. It is removable.

In the case shown in FIG. 7, a presser 55 as shown in FIG. 6 is held in the auxiliary lid 33 in a vertically movable manner.
is biased downward by a leaf spring 58 attached to the lower surface of the container lid 33, and the presser 55 presses the lid 7 with the downward biasing force of the spring 58. In this case, the structure is simpler than that shown in FIG. 6, and it can be easily cleaned without disassembling it. The leaf spring 58 is attached by sharing the attachment screws 59 of the heat sink 31.

In the one shown in FIG. 8, the auxiliary lid as in each of the embodiments described above is eliminated, and the lid 7 is directly pressed by a pressing protrusion 60 formed on the lower surface of the container lid 30. Therefore, the structure is the simplest, and the lid 7 can be pressed reliably. The holding projection 60 is integrally formed on the heat sink 31 by press molding.

Note that the auxiliary container 2
An annular seal packing 61 that tightly fits on the mouth 20a of the container 18 is installed to prevent steam, etc. from going around to the bottom of the container body 18 where the electrical parts are installed, and the steam flows through the through hole 39 to the container body. 18 I am trying to only release it outside.

In the one shown in FIG. 9, the lid 7 is attached to the mouth 2a of the container 2 to maintain a sealed state. This attachment is optional, but in the case of FIG. 9, the container opening 2a
The helicoidal protrusion 62 formed on the inner periphery and the helicoidal protrusion 63 on the outer periphery of the lid 7 are to be engaged, and the amount of rotation required for attaching and detaching the lid 7 is smaller than in the case of screw attachment. It should be extremely small. A handle knob 66 of a rather large diameter is provided in the center of the lid 7 for rotating and lifting it. 66a is a hot water outlet. Helicoid protrusion 6
A stopper portion 62a for regulating the maximum tightening margin of the lid 7 is formed at the tail end of the lid 7.

In the case shown in FIG. 10, a protrusion 64 on the outer periphery of the lid 7 is engaged with an L-shaped groove 65 formed on the inner periphery of the opening 2a of the container 2, thereby securing the lid 7 in a sealed state. An engagement recess 65a that elastically engages with the projection 64 is formed at the end of the L-shaped groove 65 to prevent the lid 7 from loosening due to vibrations etc. during the boiling stage. I have to.

Other methods of engaging the lid 7 with the container mouth 2a include engaging a part of the lid 7 or an attached part with the container mouth 2a or a lid holding part attached thereto, or A clip or metal fitting for attracting the container 2a and the lid 7 may be used as an accessory, or may be attached to either the container opening 2a or the lid 7, and various known methods may be used.

FIGS. 11 and 12 show a system in which the siphon tube 8 is removably inserted into the water-permeable partition plate 1 and removed after the rice has been cooked, making it easier to handle cooked rice. siphon tube 8
The siphon tube 8 is inserted into the insertion port 71 into which the siphon tube 8 is inserted.
A shutter valve 72 that closes the insertion port 71 when the rice is removed is provided to prevent the rice from falling out of the insertion port 71. The shutter valve 72 is made of a plate member, and one end 72a is pivotally attached 74 to the partition plate 1, and the other end 72b is biased by a spring 73.
enters into the insertion port 71 through a slit 71a formed in the middle of the cylindrical insertion port 71, and closes the insertion port 71. In order to insert the siphon tube 8 into the insertion port 71, the shutter valve 72 is retracted. 72c is an operating piece provided in a part of the shutter valve 72. When the siphon tube 8 is removed, the hole 9 of the lid 7 is also opened.
By providing a shutter valve that closes the lid, it is possible to prevent the rice being kept warm from losing appropriate humidity and becoming dry. However, when keeping the rice warm after cooking, the lid 7 may be replaced with one without holes.

In FIGS. 13 and 14, a siphon passage 81 is formed on the outside of the container 2 to allow the hot water in the container 2 to flow out, which has the advantage that there is no need to provide through holes in the partition plate 1 or the lid 7. The siphon passage 81 is formed between the outer circumferential surface of the container 2 and a vertically long plate 82 that is attached to the outer circumferential surface by seam welding the peripheral edge except for the upper end, and is formed between the inside of the bottom of the container 2 and the lower end 81.
a communicates with the container 2 through a communication hole 83 at the bottom of the container 2, which is opened at a height such that a predetermined amount of hot water 4a remains in the container 2. Upper end 81 of siphon passage 81
b is set to be the same height as or higher than the maximum water level of the water 4 placed in the container 2. The siphon passage 81 may be formed of a tube, in which case the portion other than the portion communicating with the inside of the container 2 can be separated from the container 2. The siphon passage 81 as in this embodiment can also be formed on the inner surface of the container 2. In that case, the communication hole 83 is unnecessary.

In FIG. 15, the height of the lower end 8a of the siphon tube 8 is adjusted to adjust the amount of hot water 4a left in the container 2, and the steaming time until the hot water 4a runs out can be set arbitrarily. . The height of the lower end 8a can be adjusted by screwing the siphon tube 8 into the partition plate 1 9.
1 and by rotating the tube 8.
A scale 92 is formed on the outer periphery of the upper end of the siphon tube 8, so that necessary data such as steaming time can be read depending on the height of the lower end 8a, depending on the height of the protrusion from the lid 7. In addition to adjusting the height of the siphon tube 8 with respect to the partition plate 1, it is also possible to adjust the height of the partition plate 1 relative to the container 2 while it is integrated with the partition plate 1 (Fig. 1). You can also do it.

In FIG. 16, a spring 1 is attached to the upper end of the siphon tube 8.
A valve 102 is provided which is normally closed by a spring 10.
The urging force applied to the first valve 102 is adjusted by a screw 103. By this, container 2
The timing at which the internal pressure overcomes the spring 101 and opens the valve 102, that is, the timing at which the hot water in the container 2 is forced out, can be adjusted. This timing adjustment is done in container 2.
This will adjust the boiling time for rice 3 and water 4 in the rice cooker. Valve 102, as described above, closes during warming and also serves to prevent the rice from losing adequate moisture. 1
04 is a valve chamber, which is screwed 105 to the upper end 8b of the siphon tube 8. 106 is a valve hole, and 107 is a hot water outlet.

According to this invention, a container whose interior is partitioned into upper and lower sections by a water-permeable partition plate is used, rice is placed on the partition plate in the container, and water is poured into the container to sufficiently submerge the rice. After boiling by heating in that state, the hot water in the container is left below the partition plate and flows out, and it is further heated and partitioned by steam generated from the hot water left in the container. Since the rice after boiling on the plate is steamed, rice can be cooked using the steam cooking method, which allows delicious and satisfying rice to be obtained through the boiling stage and the steaming stage, while using only one container continuously. This can be easily accomplished by draining all but a portion of the hot water in the container.

In addition, in the rice cooking device of the present invention, the container is provided with an airtight lid, the lower end communicates with the lower part of the partition plate inside the container, and the upper end communicates with the outside of the container at a height equal to or higher than the maximum water level inside the container. Since we have provided a siphon tube or passageway to do this, just by heating, the boiling stage and steaming stage are automatically carried out in sequence.
It is more convenient because it can cook rice, and it can be easily applied to automatic rice cooking or automatic rice cooking and heat retention by having the same configuration as a so-called electric rice cooker.

[Brief explanation of the drawing]

FIG. 1 is a longitudinal sectional view of one embodiment, FIG. 2 is a partial sectional view of a modified example, FIGS. 3 and 4 are a partial sectional view and plan view showing another modified example, and FIG. 5 to 10th
11 and 12 are longitudinal sectional views and cross sectional views of the main parts of an embodiment in which the siphon tube is detachable, and 13. Figure 14 is a vertical cross-sectional view and cross-sectional view of the main part of an embodiment in which a siphon passage is formed outside the container, and Fig. 15 is a longitudinal cross-section of the main part of an embodiment in which the height of the siphon tube can be adjusted. Figure, No. 16
The figure is a longitudinal sectional view of a main part of an embodiment in which a valve for adjusting the boiling time is provided at the upper end of the siphon tube. 1... Water-permeable partition plate, 2... Container, 2a... Mouth part, 3
...Rice, 4...Water, 4a...Boiling water (left in container 2 after boiling), 7...Lid, 8...Siphon tube, 8a
... lower end, 8b... upper end, 10, 11... seal/packing, 12... rice cooking heater, 13... heat retention heater,
14... Lid heater, 18... Vessel body, 20... Auxiliary container,
22...Temperature-sensitive switching means, 26...Rice cooking operation lever, 2
7...Rice cooking/warming selection switch, 30...Use lid, 3
2... Hanging pin, 33... Auxiliary lid, 33a... Hanging hole,
34, 38... Packing, 35... Locking part, 36...
Lock lever, 39...through hole, 40...steam vent tube,
41, 60... Presser projection, 51... Pressing part, 54... Spring, 55... Presser, 58... Leaf spring, 62, 63...
Helicoidal protrusion, 64... protrusion, 65... L-shaped groove,
81...Siphon passage, 81a...lower end, 81b...
Top edge.

Claims (1)

[Scope of Claims] 1. Using a container that is divided into upper and lower parts by water-permeable partition plates such as perforated plates or slats, rice is placed on the partition plates in the container, and rice is placed in a container so that the rice is sufficiently submerged. After putting water in a container and heating it in that state to boil it, the hot water in the container is left below the partition plate and flows out, and it is further heated and generated from the hot water left in the container. A rice cooking method characterized by steaming the boiled rice on a partition plate using steam. 2. A container divided into upper and lower parts by water-permeable partition plates such as perforated plates or slats is provided with a lid to seal it, and the lower end communicates with the lower part of the partition plate inside the container, and the upper end is at the same level as the maximum water level in the container. 1. A rice cooking device characterized by having a siphon tube or a passageway communicating with the outside of the container at a height of 1.5 or more. 3. The rice cooking device according to claim 2, wherein the siphon tube or passage is provided inside the container. 4. The rice cooking device according to claim 2, wherein the siphon tube or passage is provided outside the container. 5. The rice cooking device according to claim 2, wherein the siphon tube is provided so that the height of the communication portion below the partition plate in the container can be adjusted. 6. The rice cooking device according to claim 2, wherein the container is heated by being housed in an auxiliary container that collects hot water flowing out from the container. 7. The rice cooking device according to claim 6, wherein the container is housed together with the auxiliary container in a container having a rice cooking heater, or a rice cooking heater and a heat-retaining heater, and is heated. 8. Claim 7, wherein the lid of the container is pressed against the mouth of the container by directly or indirectly receiving pressure from the lid of the container that closes the container, thereby sealing the container. The rice cooking device described. 9. The rice cooking device according to any one of claims 2 to 7, wherein the lid is hermetically attached to the mouth of the container.