KR100902135B1 - Multi-purpose steamer - Google Patents

Abstract

The present invention relates to a multi-purpose steamer for cooking various foods with steam, and more specifically to the plate-shaped steaming plate inside the steamer body having an upward open-type inner space, as well as to insert the container type steamer with an upward-opening internal space. Multi-purpose steamer that allows the internal steamer to be used as a steamer, while also allowing water to be dried on the surface of steamed or washed food to be dried naturally. It is about.

The present invention is a steamer in which at least one steamer plate is detachably mounted therein, the body being formed upwardly open and receiving space therein; The upper and lower side walls 22B which are detachably inserted into the main body 21 and extend in the up and down directions based on the bottom steaming plate 22A and the bottom steaming plate 22A having a plurality of through-holes H formed therethrough. Internal steamer 22 formed with 22C; And a top plate member 23A having a handle coupled to a central portion of the upper surface and opening and closing an open upper end portion of the main body 21 and a ring-shaped border member 23B coupled to an edge portion of the top plate member 23A. A contact portion 23B1 is formed on the bottom surface of the member 23B to cover the upper end of the main body 21 or the internal steamer 22, and outflow of water vapor generated inside the main body 21 by the contact portion 23B1. Characterized in that it comprises; lid 23 formed to shorten the steaming cooking time by preventing the.

Description

Multi-purpose steamer

The present invention relates to a multi-purpose steamer for cooking various foods with steam, and more specifically to the plate-shaped steaming plate inside the steamer body having an upward open-type inner space, as well as to insert the container type steamer with an upward-opening internal space. Multi-purpose steamer that allows the internal steamer to be used as a steamer, while also allowing water to be dried on the surface of steamed or washed food to be dried naturally. It is about.

Almost all foods except raw foods such as sashimi or sashimi are usually cooked using fire. Recipes using fire can be divided into fried, fried, roasted, boiled and steamed. Looking at the 'steaming' method of cooking using heavy steam is as follows.

Steaming is a recipe used to cook food using steam or to heat food that has been cooked but cold.It is used to cook or warm various foods such as bread, corn, sweet potato, and pumpkin. Different recipes and cooking utensils are used, which are called 'steamers' (or 'steamers').

Steamer used to cook or warm food using water vapor as described above, as shown in Figure 1, having a container-type body 11 having a step (J) on the inner surface of the upper open type, the body (11) a steaming plate 12 seated on a step J of the inner surface and formed with a plurality of through holes H, and a handle h at the center of the upper surface, and a lid 13 covering the open upper end of the main body 11. It is generally composed of).

Steaming using the steamer as described above, filling the water (W) in the lower portion of the main body 11 and seating the steaming plate 12 on the step (J) of the inner surface of the main body 11 and the food (F) on the steaming plate 12. The steamer is heated by heating the steamer in a state in which the lid 13 is covered, and water vapor is generated while the water W in the lower part of the main body 11 is boiled. Ascending through the food (F) to cook or warm.

The general steaming plate used in the steamer as described above has the inconvenience of having to take out the food one by one after the food is ripe.

In other words, when the steamer is lifted with the food as it is, the food is easy to fall out of the steamer, so it is common to take out the food first and then take out the steamer before taking out the steamer. .

And the conventional general steamer as described above, steamed in one state that put the different foods on the steamer together as one, but in some cases may have to steam in a state of separating foods of different types from each other If there is a bar, the use of a steamer is one of the problems that had to be repeated several times steaming.

Therefore, in order to solve the problems of the conventional steamer having one steamer as described above, a steamer in which a plurality of steamers are seated up and down inside the main body has been developed, and the applicant's domestic registered utility model No. 215655 is "multipurpose." Steamer "is posted.

The multi-purpose steamer is a structure in which a plurality of steaming plates (or cooking plates) are detachably combined in a multi-stage inside of the main body, and there is an advantage of steaming different foods on each steaming plate, and the food is provided by a handle on the steaming plate. As it is placed there is an advantage that you can lift the steamer with food from the inside of the body.

However, the conventional steamers, including the utility model has a problem that can not be steamed quickly if you continue to steam because the heat is left on the steaming plate on which food is placed after steaming is completed.

That is, when steaming, a lot of condensed water is produced on the surface of the food by steam depending on the food. Even after the steaming is finished, the food is left as it is for a predetermined time so that the condensed water falls to the bottom of the body.

Of course, the condensate can be dropped to the bottom by removing the steamed plate from the inside of the main body and placing the steamed plate on another bowl or stand. There was a problem that must be prepared other bowls or pedestals.

Putting the steam plate on another object in order to condensate the food placed on the steam plate on the floor by gravity as described above, when the plate-shaped steam plate is placed on the bottom, the bottom of the steam plate is in contact with the bottom, accordingly This is because the condensed water is not discharged through the through hole of the steam plate and is accumulated on the upper surface of the steam plate.

In addition, when handling the steamer, the rim is rolled in a circular shape so as not to injure your hands on the outer circumferential surface of the steamer.If the thickness is thicker than the center of the steamer, even if the bottom and bottom of the steamer do not touch by the rim, Since the condensate of food is too narrow to be effectively discharged through the through hole of the steamer, the discharge of the condensate is slightly better than when the bottom of the steamer reaches the bottom, but the problem cannot be completely solved.

On the other hand, the general steamer is composed of a structure in which the outer periphery of the lid is seated on the top of the main body, steam cooking time as the steam generated inside the main body easily escapes into the space between the main body and the lid by the heat during the steaming cooking process There was a problem of lowering the productivity due to the increase.

As proposed to solve the above problems, an object of the present invention is to smoothly discharge to the bottom through the through hole of the steam plate condensate generated on the surface of the food in the steaming cooking process even if it is placed on the floor without using the support means Therefore, to provide a multi-purpose steamer equipped with means that can be used as a container for water removal after washing of vegetables or vegetables.

Another object of the present invention is to configure the close contact portion to surround the upper flange of the main body or the steamer on the outer periphery of the lid, to prevent the water vapor generated in the interior of the main body to easily escape to the outside by the close contact portion Accordingly, the present invention provides a multi-purpose steamer that maintains a high internal pressure and thereby shortens the steaming cooking time and prevents the nutrients contained in the food from being evaporated with water vapor, thereby enhancing the product competitiveness of steaming cooking efficiency. .

Multi-purpose steamer of the present invention for achieving the above object is a steamer in which at least one steamer is detachably mounted therein, the receiving opening is formed on the inside and upwardly open and the flange is formed extending outward from the upper outer periphery A bottom steaming plate which is detachably inserted into the main body and the main body and has a plurality of through-holes formed thereon, and upper and lower side walls extending in the up and down directions based on the bottom steaming plate, is formed outward from the upper outer periphery of the upper side wall. It is formed of an inner steamer formed with a flange extending on the top of the flange of the main body to open and close the open upper end of the main body and a top plate member having a handle coupled to the center of the upper surface and a ring-shaped border member coupled to the edge of the top plate member. And push the upper flange of the main body or the internal steamer to the bottom of the frame member To form a close contact with the surrounding to reduce the outflow of the water vapor generated inside the main unit by the attachment portion is characterized in that it comprises a cap formed to shorten the cooking time is steamed according to maintain the internal pressure of the high temperature.

In the present invention, it is preferable that at least one step is supported by the flange of the inner steamer so as to support the inner steamer of different sizes in the inner side of the upper side wall of the main body.

The multi-purpose steamer of the present invention, as well as the steaming plate in the main body, because it is combined with a container type steamer that can be equipped with a separate steaming plate, not only can be steamed at a time while separating different types of food, the bottom of the internal steamer Since the bottom side of the bottom steamer of the inner steamer is not in contact with the bottom by the lower side wall provided at the bottom, condensed water or water is transferred to the bottom of the steamer through the steamer of the inner steamer even when the inner steamer is removed from the steamer body and placed on the floor without a stand. The effect is that it can be easily released and discharged.

In addition, since the water on the surface of the food placed on the bottom steaming plate far enough from the floor by the lower side wall provided on the bottom side of the bottom steaming plate of the inner steamer can be efficiently discharged and removed through the through-hole of the bottom steaming plate, the steamer is not used. If not, there is an effect that only the internal steamer can be used alone as a container for water removal after washing food.

In addition, the outer periphery of the lid is configured to cover the upper flange of the main body or the inner steamer, by the close portion to prevent the water vapor generated in the inside of the main body to easily escape to the outside of the high temperature Maintaining the pressure and thereby shortening the steaming cooking time and preventing the nutrients contained in the food from being evaporated with the water vapor can enhance the product competitiveness to improve the effect of the steaming cooking efficiency.

Hereinafter, the present invention will be described with reference to the accompanying drawings.

(First embodiment)

2 is an exploded perspective view of the steamer according to the first embodiment of the present invention, Figure 3 is a cross-sectional view of the steamer according to the first embodiment of the present invention, see this.

The multi-purpose steamer according to the first embodiment of the present invention is provided with a main body 21 having a receiving space therein, and a bottom steaming plate 22A provided detachably to the receiving space of the main body 21 and putting food therein. ) Is formed with an inner steamer 22, and a lid 23 for opening and closing the upper end of the main body 21.

The main body 21 is formed in the receiving space is formed on the inside of the upward opening type, and the lower stepped J1 is formed to protrude inward to support the steamed plate 24 at the lower predetermined height, the steamed plate on the lower stepped J1 (24) can be put up, and a space for accommodating water (W) is provided below.

In addition, a flange (F) extending to the outside is further formed on the upper end of the main body (21).

A bottom steaming plate 22A having a plurality of through holes H 'is formed on the bottom surface of the inner steamer 22, and the upper and lower side walls 22B extending upward and downward based on the bottom steaming plate 22A. 22C is formed.

In addition, at a predetermined height of the upper side wall 22B, at least one inner step J 'protrudes inward to support the steaming plate 24 is formed.

In addition, the lower side wall (22C) is preferably configured such that the bottom is opened so as not to interfere with the water vapor or the rising water vapor through the through hole (H ') formed in the bottom steaming plate (22A).

In addition, the upper end of the inner steamer 22 is further formed with a flange (F ') extending outward, the flange of the inner steamer 22 when inserting the inner steamer 22 to the inside of the body 21 As the F (F ') is seated on the flange (F) of the main body 21, the internal steamer 22 is accommodated in a state spaced apart from the lower end of the main body 21 by a predetermined height.

The lid 23 has a top plate member 23A in a state where the handle h is coupled to the central portion of the upper surface, and the top plate member 23A to be detachably stacked on the upper end of the main body 21 or the internal steamer 22. It is composed of a rim member 23B.

In addition, the upper plate member (23A) is preferably formed of a transparent material such as heat-resistant glass, which is to ensure that the steam is always in progress through the transparent upper plate member (23A) when steaming.

In addition, the edge member 23B is preferably formed in a ring shape coupled to the edge of the upper plate member 23A, and the edge member 23B is preferably formed of metal.

On the other hand, referring to Figure 3, on the bottom surface of the frame member 23B to form a close contact portion (23B1) to closely wrap around the upper flange (F) (F ') of the main body 21 or the internal steamer 22 By reducing the outflow of the water vapor by the close contact portion 23B1 to maintain the internal pressure of the high temperature to shorten the steaming cooking time and to prevent the nutrients of the food to be steamed evaporated with the water vapor.

In this case, the close contact portion (23B1) is formed extending to the bottom end of the edge member 22B as shown, outside the flange (F) (F ') of the main body 21 and the internal steamer 22, More preferably, it is formed to be bent downward to surround the inner end.

In addition, in order to prevent the water vapor pressure in the main body 21 from excessively rising, it is also preferable to provide a through hole (not shown) for steam discharge in the lid 23.

The steaming plate 24 is formed with a plurality of through-holes (H), so as not to interfere with the rise of water drainage or water vapor through the through-holes (H) to enable the steaming of food.

In addition, the steaming plate 24 is supported by the lower step (J1) of the main body 21 or the inner step (J ') of the internal steamer (22).

Looking at the state of use of the multi-purpose steamer configured as described above are as follows.

After storing a certain amount of water in the accommodation space of the main body 21, the steaming plate 24 is placed on the lower step J1 provided inside the main body 21, and the water stored in the main body 21 is lowered. It is preferable to have a height that does not contact the steaming plate 24 supported on the step (J1).

In addition, on the bottom steaming plate (22A) of the internal steamer 22 put the food to be steamed.

In this case, if you want to put more steamed cooking foods or other types of food steamed cooking at the same time, the steaming plate 24 on the inner step (J ') formed on the upper side wall (22B) of the inner steamer (22) Put the food and put the food again.

Then, when food is placed in the interior of the internal steamer 22 is completed, the internal steamer 22 is seated in the accommodation space of the main body 21.

In this case, the inner steamer 22 is stably supported inside the main body 21 as the flange F 'of the inner steamer 22 is seated on the upper flange F of the main body 21. .

In addition, when the mounting of the internal steamer 22 to the main body 21 is completed, the lid 23 is covered at the top.

In this case, a close contact portion 23B1 is formed on the bottom of the edge member 23B of the lid 23, and the flange F of the main body 21 and the internal steamer 22 is formed by the close contact portion 23B1 ( F ') is kept in close contact to surround the inside and the outside.

On the other hand, when the assembly of the main body 21, the internal steamer 22, and the lid 23 as described above is heated to the main body 21 by a heat source, through which the receiving space of the main body 21 The water stored in the evaporation generates water vapor, and the generated water vapor is generated by the bottom steam plate (22) of the internal steamer (22) through the through hole (H) of the steam plate (24) seated on the lower step (J1) of the main body (21). While rising through the through hole (H ') of 22A, the food is placed on the bottom steaming plate (22A) of the internal steamer (22).

In addition, even when the steaming plate 24 on which the food is seated is further provided on the inner side wall J 'of the upper side wall 22B of the inner steamer 22, water vapor is formed through the through hole H formed in the steaming plate 24. Ascension is to learn the food.

On the other hand, the water vapor generated in the receiving space of the main body 21 is reduced by the contact portion 23B1 of the lid 23 provided at the upper end of the main body 21 and the internal steamer 22 to reduce the outflow of the water vapor to high temperature internal pressure As it is maintained, not only shortens the steaming cooking time of food, but also prevents food nutrients from evaporating with water vapor.

Second Embodiment

4 is a partial cross-sectional view of the steamer according to the second embodiment of the present invention, refer to this, the same reference numerals are used for the same configuration as the first embodiment, and a detailed description thereof will be omitted.

The first step J2 is further formed on the inner side of the side wall adjacent to the upper end of the main body 21 according to the second embodiment to support the flange F ′ of the internal steamer 22.

Therefore, the inner steamer 22 having a different diameter may be seated by the upper flange F or the first step J2 of the main body 21.

(Third Embodiment)

FIG. 5 is a partial cross-sectional view of the steamer according to the third embodiment of the present invention. Referring to this, the same reference numerals are used for the same components as those of the first and second embodiments, and detailed descriptions thereof will be omitted.

A second step J3 is further configured between the flange F of the main body 21 and the first step J2 according to the third embodiment.

Therefore, the internal steamer 22 having a different diameter may be seated by the upper flange F or the first step J2 and the second step J3 of the main body 21.

That is, in the second and third embodiments, it has been described that a plurality of stepped portions are formed to seat the internal steamers 22 having different sizes inside the main body 21.

(Example 4)

6 is a cross-sectional view of the internal steamer constituting the steamer according to the fourth embodiment of the present invention, with reference to this, the same reference numerals are used for the same configuration as the first embodiment and a detailed description thereof will be omitted.

The internal steamer 22 according to the fourth embodiment does not constitute the bottom steaming plate 22A at the bottom, and has a bottom projecting inward between the upper side wall 22B and the lower side wall 22C having the inner step J 'formed therein. By further forming a step plate J ″ for the steam plate, the bottom plate is configured to be mounted on the steam plate 24 supported by the step J ″ for the bottom plate.

In this case, the bottom steamer step J (J ") of the inner steamer 22 can put a net in place of the steaming plate 24, the water remaining in the food after washing foods such as fruits or vegetables in addition to steaming cooking Can also be used as a container for water removal to allow natural dehydration.

(Example 5)

7 is a cross-sectional view of the steaming plate according to the fifth embodiment of the present invention. Referring to this, the same reference numerals are used for the same components as those of the first to fourth embodiments, and detailed description thereof will be omitted.

A central through hole (Hc) is further formed at the center of the steaming plate (24) according to the fifth embodiment, and the central through hole (Hc) is preferably sized to allow a finger to enter.

Therefore, the steaming plate 24 is to allow the steaming plate 24 to be easily seated on the step formed in the main body 21 or the internal steamer.

In addition, since the inner periphery of the central through hole (Hc) of the steaming plate 24 may be cut when the finger enters, the surface of the inner circumferential surface can be curved by a smooth curved surface by the grinding process or by rolling the edge of the central through hole (Hc) in a circular shape. It can be.

1 is a cross-sectional view of a conventional steamer.

2 is an exploded perspective view of the steamer according to the first embodiment of the present invention.

3 is a cross-sectional view of the steamer according to the first embodiment of the present invention.

4 is a partial cross-sectional view of the steamer according to the second embodiment of the present invention.

5 is a partial cross-sectional view of the steamer according to the third embodiment of the present invention.

6 is a cross-sectional view of the internal steamer constituting the steamer according to a fourth embodiment of the present invention.

7 is a cross-sectional view of the steaming plate according to the fifth embodiment of the present invention.

Explanation of symbols on the main parts of the drawings

21: main body 22: internal steamer

22A: Bottom plate 22B: Upper side wall

22C: lower side wall 23: lid

23A: Upper member 23B: Frame member

23B1: Close contact portion H, H ': through hole

h: handle Hc, Hc ': center hole

J1: Lower step J2: Internal steam step

J3: upper step J ': first step

J ": Second step 24: Steamed plate

Claims (2)

In the steamer is detachably mounted one or more steamer inside, A main body 21 which is open upward and has an accommodating space formed therein and has a flange F extending outwardly from the outer periphery of the upper end; The upper and lower side walls 22B which are detachably inserted into the main body 21 and extend in the up and down directions based on the bottom steaming plate 22A and the bottom steaming plate 22A having a plurality of through-holes H formed therethrough. (22C) is formed and the inner steamer (22) having a flange (F ') is formed to extend outward from the upper outer periphery of the upper side wall (22B) seated on the flange (F) top of the body (21); And Opening and closing the upper end of the main body 21 and formed of a ring-shaped border member 23B coupled to the edge portion of the upper plate member 23A and the upper plate member 23A coupled to the upper center portion and the edge member On the bottom surface of 23B, a close contact portion 23B1 is formed to closely wrap the upper flange F (F ') of the main body 21 or the steamer 22, and the main body (B) by the close contact portion 23B1 is formed. A lid 23 formed to shorten the steaming cooking time by reducing the outflow of steam generated in the inside of 21) to maintain a high internal pressure; Versatile steamer characterized in that it comprises a. The method according to claim 1, One or more stepped supports of the flange (F ′) of the inner steamer 22 so as to support the inner steamer 22 having a different size inside the upper sidewall of the main body 21; Versatile steamer, characterized in that more is configured.

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