WO2017094244A1

WO2017094244A1 - Cooking device

Info

Publication number: WO2017094244A1
Application number: PCT/JP2016/004964
Authority: WO
Inventors: 村上　誠; 俊夫荒井; 佐野　正人; 大矢　弘
Original assignee: パナソニックＩｐマネジメント株式会社
Priority date: 2015-11-30
Filing date: 2016-11-25
Publication date: 2017-06-08

Abstract

A cooking device (101) comprises: a body (1) provided with a heating section (6); a pot (2) mounted in the body (1); a plate (3) mounted on the upper part of the pot (2) and having an opening at the center thereof; and a draining container (41) having apertures (15) formed in the side surface and bottom surface of the draining container (41), the draining container (41) being inserted through the opening in the plate (3) and mounted in the pot (2). The draining container (41) is held at the upper part by the plate (3), and as a result, the side surface and bottom surface of the draining container (41) face the side surface and bottom surface of the pot (2) such that the side surfaces are separated from each other and the bottom surfaces are separated from each other. According to this embodiment, in the cooking device (101) which allows hot water draining, uneven heat transfer is prevented and convection within the draining container (41) is promoted. Consequently, a foodstuff can be heated uniformly to reduce uneven cooking. The foodstuff can be easily separated from boiling water by lifting the draining container (41). The boiling water remains in the pot (2), and this facilitates the reuse of the water used to boil the foodstuff.

Description

Cooker

This disclosure relates to a heating cooker for performing hot-water draining from a boiled food.

In the case of ingredients that do not take time to boil, such as leafy vegetables and noodles, the ingredients thrown into the boiling water are boiled and then drained. In the case of ingredients that take a long time to boil, such as root vegetables and potatoes, the ingredients thrown into the water before boiling are boiled, and then hot water is cut off.

Thus, in cooking in which hot water is cut after boiling the ingredients, the timing of adding the ingredients to the pan and the time for boiling the ingredients depend on the type of the ingredients.

Patent Document 1 discloses a configuration in which hot water is easily cut according to the time of boiling for each food as an example of a cooking utensil for cooking hot water after cooking the food.

FIG. 32 is a cross-sectional view of the cooking utensil 200 described in Patent Document 1. As shown in FIG. 32, the cooking utensil 200 includes a pan 201 and a hot water container (Draining container) 202 installed in the pan 201. Above the pan 201, a flange 201a whose diameter increases toward the outer periphery of the pan 201 is provided.

The flange 201a is provided with a support ring 201b having an opening (not shown) in the center. Holes 202 a are provided on the side and bottom surfaces of the hot water container 202. A plurality of convex portions 202 b that swell from the side surface of the hot water container 202 toward the outer periphery of the hot water container 202 are provided on the side surface of the hot water container 202.

Before cooking rice with the cooking utensil 200, the hot water container 202 is inserted into an opening (not shown) provided in the center of the support ring 201b. When the bottom surface of the hot water container 202 and the inner bottom surface of the pan 201 are brought into contact with each other, the hot water container 202 is disposed in the pan 201.

After water and ingredients are put into the hot water container 202, the cooking utensil 200 is heated by a gas stove or the like, and the ingredients are boiled.

When the ingredients are boiled and the hot water is cut, the hot water container 202 is lifted so that the bottom surface of the hot water container 202 is higher than the water level in the pan 201. When the convex portion 202b of the hot water container 202 is placed on the support ring 201b, the hot water container 202 is held by the support ring 201b.

Thus, the bottom surface of the hot water cutting container 202 becomes higher than the water surface in the pan 201, and hot water flows out from the hole 202a provided in the hot water cutting container 202. In this way, hot water is cut off.

In Japan, as mentioned above, noodles, vegetables, etc. are known as ingredients for boiling water after boiling. However, there are areas in the world that have a food culture that cooks rice by boiling after boiling.

Primarily, there are two types of rice cooking methods for cooking rice: the cooking and drying method and the hot water removal method. In the cooking method, rice and water are put in a pan and heated until the water runs out. In the hot water removal method, rice and water are put in a pan and heated, and the rice and water are separated by hot water before the water runs out.

In any cooking method, sticky ingredients such as starch contained in the rice will dissolve in the water. In the boiled and dried method, sticky ingredients such as starch dissolved in water adhere to the surface of the rice, and the sticky rice is cooked.

In the hot water removal method, sticky ingredients such as starch contained in the rice that has melted into the water are less likely to adhere to the surface of the rice, and cooked rice with less stickiness.

As mentioned above, the stickiness of rice differs depending on the rice cooking method, so the cooking method and the hot water removal method can be used properly according to the food culture and personal taste of each region.

For example, in East Asian regions such as Japan and China, where rice and side dishes are eaten separately, the taste of rice itself is regarded as important and sticky rice is preferred. In South Asia, such as India and Sri Lanka, where you eat rice with curry and other side dishes, the taste and taste of the rice when mixed with side dishes are emphasized, and less sticky rice that is easy to mix with side dishes is preferred. It is.

In East Asia, there are many areas where people eat with chopsticks, so sticky rice that is easy to grab with chopsticks is preferred. In South Asia and the Middle East there are many areas where people eat by hand, so less sticky rice is preferred.

Patent Document 2 discloses a configuration for cooking rice by a hot water removal method having a configuration for hot water cutting. FIG. 33 is a partial cross-sectional view of rice cooker 300 described in Patent Document 2. As illustrated in FIG. 33, the rice cooker 300 includes a main body 301, a lid 302 that closes an upper portion of the main body 301, and a filter 303 that partitions the main body 301.

The main body 301 includes a lower room 301a and an upper room 301b partitioned by a filter 303, and a drain cock 304 that communicates with the lower room 301a.

After the drain cock 304 is closed and rice and a large amount of water are put into the main body 301, rice cooking is performed. Since the inside of the main body 301 is partitioned by the filter 303, only water passes through the filter 303 and accumulates in the lower chamber 301a, and rice remains in the upper chamber 301b.

When the main body 301 is heated by a heating unit (not shown), water boils in the main body 301 and bubbles are generated. The generated bubbles move from the lower room 301a to the upper room 301b through the filter 303. This bubble flow promotes convection in the upper room 301b.

When the hot water in the main body 301 is discharged from the drain cock 304 after the completion of cooking, sticky components such as starch contained in the hot water are also discharged together with the hot water.

Due to the process of discharging hot water, the rice cooker 300 has restrictions on the use environment and safety issues. In order to maintain hygiene after use, it is necessary to remove sticky components adhering to the inside of the drain cock 304.

Patent Document 3 discloses an embodiment for cooking rice by a hot water removal method in which hot water and rice containing sticky components can be separated by pulling up the inner pot mounted in the outer pot. FIG. 34 is a cross-sectional view of rice cooker 400a according to this embodiment. As shown in FIG. 34, the rice cooker 400a includes a main body 401, an outer pot 402, a heating unit 403, an inner pot 404, and a lid 406.

The outer pan 402 is mounted in the main body 401. The heating unit 403 is disposed in the main body 401 and heats the outer pan 402. The inner pot 404 is mounted in the outer pot 402 and has a drain hole 405 on the bottom surface. The lid 406 closes an opening (not shown) formed in the upper part of the inner pot 404.

The lid 406 is closed on the upper part of the inner pot 404 into which rice and a large amount of water have been charged, and the outer pot 402 is heated by the heating unit 403 to perform rice cooking. When the inner pot 404 is pulled up after the completion of cooking, hot water containing a sticky component is discharged from the hole 405 into the outer pot 402. Thereby, the rice is separated from the hot water.

Patent Document 3 discloses another embodiment for cooking rice by the hot water removal method. 35A and 35B are a cross-sectional view and a perspective view, respectively, of the rice cooker according to this embodiment.

35A and 35B, the rice cooker 400b includes an inner pot 404 provided with an outer case 404a and an inner case 404b.

The outer case 404 a has openings (not shown) on the upper surface and the lower surface and is held by the outer pan 402. The inner case 404b is mounted in the outer case 404a and has a drainage hole 405 on the bottom surface.

In the outer case 404a, a guide groove 404c serving as a guide for the inner case 404b is formed. The inner case 404b is provided with a guide pin 404d that engages with the guide groove 404c. The inner case 404b is held by the guide pin 404d at any one of a plurality of positions with different heights provided in the guide groove 404c.

Before cooking the rice in the rice cooker 400b, after the outer case 404a is disposed in the outer pan 402, the guide pin 404d is slid into the guide groove 404c from the entrance (not shown) of the guide groove 404c, and the inner case 404b. Is installed in the outer case 404a.

During rice cooking, the guide pin 404d is held at the lowest position among a plurality of positions having different heights in the guide groove 404c.

When the inner case 404b is lifted after the completion of rice cooking, the guide pin 404d moves upward along the guide groove 404c, and at the uppermost position among the plurality of positions provided in the guide groove 404c with different heights. Retained. Thereby, the rice is separated from the hot water.

US Pat. No. 6,055,901 Specification of Indian National Patent No. 234587 JP2015-112168A

The above-mentioned conventional cooking device has room for improvement in terms of uniformly heating the ingredients to reduce uneven cooking.

Specifically, in the case of the cooking utensil 200 described in Patent Document 1, heat is directly transmitted to the hot water container 202 through the pan 201, and the vicinity of the bottom surface of the hot water container 202 is extreme compared to the upper part of the hot water container 202. It gets hot.

This uneven heat conduction may cause uneven cooking. Rice may burn locally or stick to the hot water container 202.

In the case of the rice cooker 300 described in Patent Document 2, heat is directly transmitted to the rice from the inner surface of the main body 301, and the rice is locally heated excessively. This uneven heat conduction causes uneven cooking.

In addition, in the case of the rice cooker 300, a large amount of rice, clogging of the filter due to sticky components, etc. may disturb the convection in the upper room 301b and cause uneven cooking.

In the case of the rice cooker 400a described in Patent Document 3, uneven cooking may occur for the same reason as the cooking utensil 200 described in Patent Document 1. In the case of the rice cooker 400b described in Patent Document 3, uneven cooking may occur for the same reason as the rice cooker 300 described in Patent Document 2.

In order to solve the above-described conventional problems, a heating cooker according to an aspect of the present disclosure includes a main body provided with a heating unit, a pan that is mounted on the main body and has an opening in the center, and is mounted on the top of the pan. A plate having a side hole provided on the side surface and a bottom surface hole provided on the bottom surface, and is inserted into the opening of the plate and attached to the pan.

The hot water cutting container is configured so that the upper surface is held by a plate, and the side surface and the bottom surface are opposed to the side surface and the bottom surface of the pan, respectively.

According to this aspect, uneven heat conduction is prevented, and convection in the hot water container is promoted, whereby the food can be uniformly heated and cooking unevenness can be reduced. When the hot water container is lifted, the ingredients are easily separated from the juice by boiling. Since boiled soup remains in the pan, it is easy to reuse boiled soup.

1 is an exploded perspective view of a heating cooker according to Embodiment 1. FIG. FIG. 2 is a cross-sectional view of the heating cooker according to the first embodiment. 3A is a perspective view of the pan according to Embodiment 1. FIG. 3B is a cross-sectional view of the pan according to Embodiment 1. FIG. 4A is a perspective view of a plate according to Embodiment 1. FIG. FIG. 4B is a cross-sectional view of the pan and the plate for illustrating the positional relationship between the pan and the plate. FIG. 5A is a perspective view of the hot water container according to Embodiment 1. FIG. FIG. 5B is a front view of the hot water container according to Embodiment 1. FIG. 5C is a top view of the hot water container according to Embodiment 1. FIG. FIG. 6 is a cross-sectional view of a pan, a plate, and a hot water container of the heating cooker according to the first embodiment. 7A is a perspective view of a lid according to Embodiment 1. FIG. FIG. 7B is a cross-sectional view of the hot water container and lid according to Embodiment 1. FIG. 8 is a perspective view of a hot water container according to a modification of the first embodiment. FIG. 9 is a cross-sectional view of the heating cooker according to the second embodiment. FIG. 10A is a cross-sectional view of a hot water draining container according to Embodiment 2. FIG. 10B is a cross-sectional view of a hot water container and a lid according to Embodiment 2. FIG. 11 is an exploded perspective view of the cooking device according to the third embodiment. FIG. 12 is a cross-sectional view of the heating cooker according to the third embodiment. FIG. 13A is a perspective view of a hot water draining container according to Embodiment 3. FIG. FIG. 13B is a front view of a hot water container according to Embodiment 3. 14A is a perspective view of a plate according to Embodiment 3. FIG. FIG. 14B is a top view of the plate according to Embodiment 3. FIG. 15 is a perspective view of the heating cooker according to Embodiment 3 in a state during hot water cutting. FIG. 16 is a front view of a hot water container according to a modification of the third embodiment. FIG. 17 is a front view of a heating cooker according to the fourth embodiment. FIG. 18 is a front view of the heating cooker according to Embodiment 4 in a state where the hot water container is lifted. FIG. 19A is a front view of the heating cooker according to the fifth embodiment. FIG. 19B is a top view of the heating cooker according to the fifth embodiment. FIG. 20A is a cross-sectional view of a heating cooker according to Embodiment 5 during rice cooking. FIG. 20B is a cross-sectional view of the heating cooker according to Embodiment 5 during rice cooking. FIG. 21A is a cross-sectional view of a heating cooker according to Embodiment 5 during pasta cooking. FIG. 21B is a cross-sectional view of the heating cooker according to Embodiment 5 during pasta cooking. FIG. 22 is a front view of a hot water container according to a modification of the fifth embodiment. FIG. 23 is a front view of a hot water container according to another modification of the fifth embodiment. FIG. 24 is a cross-sectional view of the heating cooker according to the sixth embodiment. FIG. 25 is a cross-sectional view of a heating cooker according to a modification of the sixth embodiment. FIG. 26 is a perspective view of a variation of the pan. FIG. 27 is a cross-sectional view of a heating cooker according to another modification of the sixth embodiment. FIG. 28A is a perspective view of a hot water container according to another modification of the sixth embodiment. FIG. 28B is a front view of a hot water container according to another modification of the sixth embodiment. FIG. 29A is a partial cross-sectional view of the packing. FIG. 29B is a partial cross-sectional view of a modified example of the packing. FIG. 30 is a cross-sectional view of a heating cooker according to another modification of the sixth embodiment. FIG. 31 is a perspective view of a hot water container according to another modification of the sixth embodiment. FIG. 32 is a cross-sectional view of the cooking utensil described in Patent Document 1. FIG. 33 is a partial cross-sectional view of the rice cooker described in Patent Document 2. FIG. 34 is a cross-sectional view of a rice cooker according to an embodiment described in Patent Document 3. FIG. 35A is a cross-sectional view of a rice cooker according to another embodiment described in Patent Document 3. FIG. FIG. 35B is an exploded perspective view of a rice cooker according to another embodiment described in Patent Document 3.

The heating cooker according to the first aspect of the present disclosure includes a main body provided with a heating unit, a pan attached to the main body and having an opening at the center, and a plate attached to an upper portion of the pan. It has a side hole provided on the side surface and a bottom hole provided on the bottom surface, and is provided with a hot water draining container inserted into the opening of the plate and attached to the pan.

According to the cooking device of the second aspect of the present disclosure, in the first aspect, the opening of the plate has a diameter smaller than the diameter of the pan. The hot water container has a container main body and a diameter enlarged portion provided above the container main body. The enlarged diameter portion has a diameter larger than the diameter of the opening of the plate. The container body has a diameter smaller than the diameter of the opening of the plate and a height lower than the height from the upper surface of the plate to the bottom surface of the pan. In a state where the pan, the plate, and the hot water container are mounted on the main body, the diameter-enlarged portion comes into contact with the upper surface of the plate.

According to the cooking device of the third aspect of the present disclosure, in the second aspect, the cooking device further includes a lid that closes the opening of the hot water container. A diameter-enlarging portion is provided above the container body and has a first step portion having a diameter larger than the diameter of the opening of the plate, and is provided above the first step portion and larger than the diameter of the first step portion. And a second step portion having a diameter. In a state where the pan, the plate, the hot water container and the lid are mounted on the main body, the first step portion contacts the plate, and the lid contacts the second step portion.

According to this aspect, the opening of the hot water container can be easily and reliably closed by the lid while ensuring the capacity of the container body.

According to the heating cooker of the fourth aspect of the present disclosure, in the second aspect, the hot water container has a plurality of protrusions that protrude from the side surface of the container body to the outside in the radial direction of the container body. The plate has a notch provided at a position corresponding to the plurality of protrusions on the inner periphery of the opening. According to this aspect, it is possible to easily cut the food with a simple configuration.

According to the heating cooker of the fifth aspect of the present disclosure, in the first aspect, an annular leg whose diameter increases toward the bottom is provided on the bottom surface of the main body. According to this aspect, the stability of the heating cooker during hot water cutting is improved.

According to the heating cooker of the sixth aspect of the present disclosure, in the first aspect, at least one of the side holes corresponds to the water level of the minimum necessary amount according to the type and amount of food to be cooked. Provided at one height. According to this aspect, a desired amount of water can be easily measured without using a measuring cup or the like.

According to the cooking device of the seventh aspect of the present disclosure, in the first aspect, the side holes are provided at a plurality of heights. The sum of the opening areas of the side holes provided at any one of the plurality of heights is equal to the sum of the opening areas of the side holes provided at the other heights. According to this aspect, uniform convection occurs through the side holes at each of the plurality of heights.

According to the cooking device of the eighth aspect of the present disclosure, in the seventh aspect, the side surface provided at the height where the diameter of the side hole provided at the highest position among the plurality of heights is not the highest position. Larger than the hole diameter. The number of side holes provided at the highest level is smaller than the number of side holes provided at a height other than the highest level. According to this aspect, uniform convection occurs through the side holes at each of the plurality of heights.

According to the cooking device of the ninth aspect of the present disclosure, in the seventh aspect, the side surface hole has a larger hole diameter than the bottom surface hole. According to this aspect, the convection from the side hole is promoted.

The heating cooker according to the tenth aspect of the present disclosure further includes a lid for closing the opening of the hot water container in addition to the seventh aspect. The size of the space formed between the top of the plurality of heights and the lid is the size of the space formed between the side surface and the pan, and between the bottom surface and the pan. It is more than the total size of the space. According to this aspect, it is possible to prevent spilling of food and hot water in the hot water container.

According to the cooking device of the eleventh aspect of the present disclosure, in the first aspect, the pan is provided on the pan body, the flange body having a diameter larger than the diameter of the pan body, and the flange. And a plurality of convex portions provided. In a state where the pan, the plate, and the hot water container are mounted on the main body, the plate is disposed in the flange, and the plurality of convex portions abut on the plate. According to this aspect, heat conduction from the pan to the plate can be suppressed.

According to the cooking device of the twelfth aspect of the present disclosure, in the first aspect, in a state where the pan, the plate, and the hot water container are attached to the main body, the portion of the plate that contacts the pan is formed of resin. Is done. According to this aspect, heat conduction from the pan to the plate can be suppressed.

Embodiments of the present disclosure will be described with reference to the drawings. In the following description, the same or corresponding parts are denoted by the same reference numerals, and redundant description is omitted.

(Embodiment 1)
Embodiment 1 of the present disclosure will be described with reference to FIGS. 1 to 7B.

FIGS. 1 and 2 are an exploded perspective view and a cross-sectional view, respectively, of the heating cooker 101 according to the present embodiment. The heating cooker 101 is a cooker for cooking rice by the hot water removal method or boiling ingredients. In the following description, cooked rice means cooked rice by the hot water removal method.

As shown in FIG. 1, the heating cooker 101 includes a main body 1, a pan 2, a plate 3, a hot water container 41 and a lid 5. The main body 1 has a bottomed cylindrical shape having an opening at the top, and forms an outer shell of the heating cooker 101. The pan 2 has a bottomed cylindrical shape with an opening at the top, and is mounted in the main body 1.

The plate 3 has an opening in the center and is mounted on the top of the pan 2, specifically, near the edge of the pan 2. The hot water container 41 has a bottomed cylindrical shape with an opening at the top, and is mounted in the pan 2. The lid 5 closes the opening of the hot water container 41.

As shown in FIG. 2, the main body 1 has a pot accommodating portion 1 a for accommodating the pot 2. On the upper part of the main body 1, a pair of grip portions 1b for the main body is provided. In this Embodiment, although the pan 2 is accommodated in the pan accommodating part 1a so that attachment or detachment is possible, it may be fixed to the pan accommodating part 1a. A switch 9 for operating the heating unit 6 is disposed on the outer surface of the main body 1.

The main body 1 has a heating unit 6 and a temperature detection unit 7. The heating unit 6 has an annular shape and heats the pot 2. In the present embodiment, the heating unit 6 is an electric resistance heater for directly heating the pan 2, but may be a heating coil for induction heating the pan 2.

The temperature detection unit 7 is installed at the center of the heating unit 6 and detects the temperature of the pan 2. In the present embodiment, the temperature detection unit 7 is a contact type temperature sensor such as a thermistor that measures the temperature of the pan 2 by contacting the pan 2, but measures the temperature of the pan 2 without contacting the pan 2. A non-contact temperature sensor such as an infrared sensor may be used.

The main body 1 has a holding member 8 provided on the bottom surface of the pot accommodating portion 1a. The heating unit 6 and the temperature detection unit 7 are disposed on the holding member 8. When the pan 2 is accommodated in the pan accommodating portion 1a of the main body 1, the heating portion 6 and the temperature detection are performed in accordance with the shape of the bottom surface of the pan 2 so that the heating portion 6 and the temperature detection portion 7 are in contact with the bottom surface of the pan 2. The upper surface of the part 7 is formed.

3A and 3B are a perspective view and a cross-sectional view of the pan 2 provided in the cooking device 101, respectively.

As shown in FIGS. 3A and 3B, the pan 2 has a pan body 10 and a flange 11. The pan body 10 has a bottomed cylindrical shape having an opening 10a at the top. The flange 11 is formed in the upper end part of the pan main body 10, and has the extension part 11a which is a 1st extension part, and the extension part 11b which is a 2nd extension part.

The extending portion 11a extends radially outward from the upper end of the pan body 10. The extending part 11b has a minimum diameter D2 larger than the diameter D1 of the opening 10a of the pan body 10, and extends so that the diameter gradually increases from the outer peripheral end of the extending part 11a upward.

The pan 2 is formed by drawing an aluminum plate. It is preferable that the surface of the pan 2 is anodized. With this configuration, heat transmitted to the bottom surface of the pan 2 is easily transmitted to the side surface of the pan 2, and rusting of the pan 2 is suppressed.

FIG. 4A is a perspective view of the plate 3 provided in the heating cooker 101. FIG. 4B is a cross-sectional view of the pot 2 and the plate 3 for showing the positional relationship between the pot 2 and the plate 3.

As shown in FIGS. 4A and 4B, an opening 12 for inserting a hot water container 41 is provided in the center of the plate 3.

The opening 12 of the plate 3 has a diameter D3 smaller than the diameter D1 of the opening 10a. The plate 3 has an outer diameter D4 that is larger than the diameter D1 and is equal to or smaller than the minimum diameter D2 of the extending portion 11b. The plate 3 has a height H1 that is lower than the height H2 of the flange 11. With this configuration, the plate 3 is held by the flange 11 and accommodated in the flange 11.

Even when the hot water draining container 41 is inserted into the opening 12 in a state of being displaced in the radial direction of the opening 12, a certain gap is formed between the side surface of the hot water draining container 41 and the pan 2. By this gap, it is possible to prevent the heat of the heating unit 6 from being transmitted to the hot water container 41 through the pan 2.

5A, FIG. 5B, and FIG. 5C are a perspective view, a front view, and a top view, respectively, of a hot water cutting container 41 for hot water cutting provided in the heating cooker 101. 6 is a cross-sectional view of the pan 2, the plate 3, and the hot water container 41 showing the positional relationship between the pan 2, the plate 3, and the hot water container 41. FIG.

As shown in FIG. 5A to FIG. 5C and FIG. 6, the hot water container 41 has a container body 13 and an enlarged diameter portion 14. The container body 13 has a bottomed cylindrical shape in which a plurality of legs 4b are formed on the bottom surface and an opening 13a is formed on the top. The enlarged diameter portion 14 is attached to the upper end of the container body 13 with a rivet or the like, and has a pair of gripping portions 4 a for lifting the hot water container 41. The grip 4a is formed of a resin having low thermal conductivity such as phenol resin.

The hot water container 41 is formed by drawing an aluminum plate. It is preferable that the surface of the hot water container 41 is anodized. With this configuration, the weight of the hot water container 41 is reduced, and rusting of the hot water container 41 is suppressed.

A large number of holes 15 are provided on the side surface and bottom surface of the container body 13. The hole 15 has a hole diameter (for example, 1 to 5 mm) such that rice, noodles and the like do not come out. Since the food material absorbs water and swells, the hole 15 (side hole 15a) formed on the side surface may have a larger hole diameter than the hole 15 (bottom surface hole 15b) formed on the bottom surface.

The opening area of the hole 15 is set so that the hot water draining is completed in about 20 to 30 seconds when the ingredients and the maximum amount of water are put into the hot water draining container 41. The number of holes 15 is set according to the hole diameter of the holes 15 and the opening area of the holes 15.

The side holes 15a have predetermined intervals in the vertical direction and the horizontal direction, respectively. The interval is set according to the hole diameter and the opening area. The horizontal interval is preferably set so that an angle formed by two straight lines connecting two holes adjacent in the horizontal direction and the central axis of the container body 13 is 5 to 45 °. The vertical interval is preferably set to 5 mm to 50 mm.

In the present embodiment, the horizontal interval is set so that the angle formed by two straight lines connecting two holes adjacent in the horizontal direction and the central axis of the container body 13 is 10 °. The vertical interval is set to 10 mm.

The bottom hole 15b is formed in a staggered arrangement. The staggered arrangement refers to an arrangement in which a large number of holes are arranged so that the distances between one hole and the holes around the hole are all equal.

The diameter-enlarging portion 14 has an extending portion 14a that is a third extending portion and an extending portion 14b that is a fourth extending portion. The extending part 14 a extends radially outward from the upper end of the container body 13. The extending part 14b is provided so as to extend vertically upward from the outer peripheral end of the extending part 14a.

As shown in FIG. 6, the container body 13 has substantially the same diameter D5 from the upper end to the bottom surface. The diameter D5 is smaller than the diameter D3 of the opening 12 and smaller than the diameter D6 of the extending portion 14b. The diameter D6 is larger than the diameter D3 and is equal to or smaller than the minimum diameter D2 of the extending portion 11b.

With this configuration, the hot water container 41 can be inserted into the opening 12 while the pan 2 and the plate 3 are mounted on the main body 1. When the container body 13 is inserted into the opening 12, the lower surface of the extending portion 14 a comes into contact with the upper surface of the plate 3. That is, the hot water container 41 is held by the plate 3.

The diameter D3 of the opening 12 is smaller than the diameter D1 of the opening 10a, and the diameter D5 of the container body 13 is smaller than the diameter D3 of the opening 12. For this reason, a substantially uniform gap T 1 is formed between the side surface of the container body 13 and the pot 2 in a state where the pot 2, the plate 3, and the hot water container 41 are attached to the body 1.

Between the bottom surface of the container body 13 and the pan 2, a gap T 2 is formed in a state where the pot 2, the plate 3, and the hot water container 41 are attached to the body 1. When the container main body 13 has the legs 4b, the height of the container main body 13 and the height of the legs 4b are set so that the legs 4b do not contact the pan 2.

If the gaps T1 and T2 are too small, the air bubbles in the vicinity of the pan 2 and the hot water around the pan 2 are difficult to move into the hot water container 41 through the holes 15, so that the convection in the hot water container 41 is inhibited. If the gaps T1 and T2 are too large, it is difficult to ensure the capacity of the hot water container 41. Therefore, the gaps T1 and T2 are preferably set to 3 mm or more and 30 mm or less. In the present embodiment, the gaps T1 and T2 are set to 10 mm.

FIG. 7A is a perspective view of the lid 5 provided in the heating cooker 101. FIG. 7B is a cross-sectional view of the hot water container 41 and the lid 5 for showing the positional relationship between the hot water container 41 and the lid 5.

7A and 7B, the lid 5 has a lid body 5a and a grip portion 5b. The grip portion 5b is disposed at the center of the upper surface of the lid body 5a. In the lid 5, the diameter D7 of the outer peripheral end of the lid body 5a is larger than the diameter D5 of the container body 13 and smaller than the diameter D6 of the extending portion 14b. As a result, the lid 5 closes the opening 13 a and is held by the enlarged diameter portion 14.

In the present embodiment, in a state where the pan 2, the plate 3, and the hot water container 41 are mounted on the main body 1, a gap T 1 is formed between the side surface of the container main body 13 and the pan 2, and the bottom surface of the container main body 13. A gap T 2 is formed between the pot 2 and the pan 2.

That is, when the diameter enlarged portion 14 provided at the upper part of the hot water container 41 is held by the plate 3, the side surface and the bottom surface of the hot water container 41 are opposed to the side surface and the bottom surface of the pan 2, respectively.

This configuration prevents heat conduction to the side of the hot water container 41 through the pan 2. As a result, the food in the hot water container 41 can be uniformly heated to reduce uneven cooking.

Due to the gap T1, substantially uniform bubbles and hot water flows from the outside to the inside of the container body 13 over the entire side surface of the container body 13. According to the present embodiment, the non-biased convection generated in the hot water container 41 uniformly heats the food in the hot water container 41 and reduces uneven cooking.

When the hot water container 41 is lifted after the ingredients have been boiled, the juice in the hot water container 41 is discharged from the holes 15. According to the present embodiment, hot water can be easily cut. The grip 4a is formed of a resin having low thermal conductivity and is not easily heated.

According to the present embodiment, the holes 15 formed in a staggered arrangement on the bottom surface of the container body 13 cause the hot water to be uniformly discharged from the hot water container 41, thereby contributing to more reliable hot water cutting.

In the present embodiment, the pan 2 stores the boiled juice discharged from the holes 15 formed in the side surface and the bottom surface of the container body 13. Therefore, the boiled juice remaining in the pan 2 can be easily taken out. For example, in pasta cooking, it is convenient when reusing boiled juice to make a sauce.

According to the present embodiment, the plate 3 and the hot water container 41 detachably attached to the main body 1 can be easily cleaned.

It should be noted that the hot water container 41 is useful for cooking foods that take time to boil such as rice and noodles. However, the hot water container 41 can also be used for cooking ingredients that do not take time to boil.

In the present embodiment, the extending portion 11b of the flange 11 extends so that the diameter gradually increases from the outer peripheral end of the extending portion 11a upward. However, the extension part 11b may be provided so as to extend vertically upward from the outer peripheral end of the extension part 11a.

In the present embodiment, the extending portion 14b of the enlarged diameter portion 14 extends vertically upward from the outer peripheral end of the extending portion 14a. However, the extension portion 14b may extend so that the diameter gradually increases as it extends upward from the outer peripheral end of the extension portion 14a.

In the present embodiment, the bottom holes 15b are formed on the bottom surface of the container body 13 in a staggered arrangement. However, as in the present embodiment, for example, the bottom holes 15b may be arranged in a matrix as long as the bottom holes 15b are uniformly arranged and have a predetermined opening area.

FIG. 8 is a perspective view of a modified example of the hot water container 41. As shown in FIG. 8, the container body 13 has a plurality of protrusions 16 that protrude radially outward from the side surfaces thereof. The container main body 13 has a hole 15 (side hole 15 a) formed on the side surface below the protrusion 16 and a hole 15 (bottom hole 15 b) formed on the bottom surface of the container main body 13.

As described above, the diameter D5 of the container body 13 is smaller than the diameter D3 of the opening 12 (see FIG. 6). In the case of this modification, the diameter of the container body 13 including the protrusion 16 is larger than the diameter D3 of the opening 12. Accordingly, when the container main body 13 is inserted into the opening 12 with the pan 2 and the plate 3 mounted on the main body 1, the protrusion 16 comes into contact with the upper surface of the plate 3, and the container main body 13 is held by the plate 3. The

In this modification, when the pan 2, the plate 3, and the hot water container 41 are attached to the main body 1, a gap T 1 is formed between the side surface of the container main body 13 and the pan 2, and the bottom surface of the container main body 13 and the pan A gap T2 is formed between the two. According to this modification, the same effect can be obtained.

Furthermore, according to this modification, the height of the container body 13 inserted into the opening 12 can be easily adjusted by changing the position of the protrusion 16.

(Embodiment 2)
A second embodiment of the present disclosure will be described with reference to FIGS. 9, 10A, and 10B.

FIG. 9 is a cross-sectional view of the heating cooker 102 according to the present embodiment. FIG. 10A is a cross-sectional view of the hot water container 42 according to the present embodiment. FIG. 10B is a cross-sectional view of hot water container 42 and lid 5 according to the present embodiment.

As shown in FIGS. 9, 10A, and 10B, the enlarged diameter portion 14 is a step portion 17 that is a first step portion, a step portion 18 that is a second step portion, and a third step portion. And a stepped portion 19.

The step 17 is formed above the container body 13. The stepped portion 17 includes an extending portion 14a that is a third extending portion and an extending portion 14b that is a fourth extending portion. The extending part 14 a extends radially outward from the upper end of the container body 13. The extending part 14b extends above the hot water draining container 42 from the outer peripheral end of the extending part 14a.

The step 18 is formed above the step 17. The stepped portion 18 includes an extending portion 18a that is a fifth extending portion and an extending portion 18b that is a sixth extending portion. The extending part 18a extends radially outward from the upper end of the extending part 14b. The extending part 18b extends upward from the outer peripheral end of the extending part 18a.

The step portion 19 is formed above the step portion 18. The step portion 19 includes an extending portion 19a that is a seventh extending portion and an extending portion 19b that is an eighth extending portion. The extending part 19a extends radially outward from the upper end of the extending part 18b. The extending part 19 b extends vertically from the outer peripheral end of the extending part 19 a toward the upper side of the container body 13. A pair of grip portions 4 a is provided on the outer periphery of the step portion 19.

In the present embodiment, the diameter D5 of the container body 13 is smaller than the diameter D3 of the opening 12 as in the first embodiment. The diameter D6 of the extending portion 14b is larger than the diameter D3 of the opening 12 and is not more than the minimum diameter D2 of the flange 11. The diameter D8 of the extending part 18b is larger than the diameter D6 of the extending part 14b. The diameter D9 of the extending part 19b is larger than the diameter D8 of the extending part 18b. The diameter D7 of the outer peripheral end of the lid body 5a is larger than the diameter D6 of the extending part 14b and smaller than the diameter D8 of the extending part 18b.

The diameter and height of the stepped portions 17 to 19 are set so as not to contact the pan 2. The diameter and height of the stepped

portions

18 and 19 are set according to the diameter and height of the stepped portion 17.

In the present embodiment, in a state where the pan 2 and the plate 3 are mounted on the main body 1, when the hot water draining container 42 having the above dimensions is inserted into the opening 12, the lower surface of the extending portion 14 a becomes the upper surface of the plate 3. Abut. This ensures that the hot water container 42 is held in the pan 2. A gap is formed between the pot 2 and the bottom surface of the hot water container 42, and a gap is formed between the pot 2 and the side surface of the hot water container 42.

This configuration prevents heat conduction to the side of the hot water container 42 through the pan 2. As a result, the food in the hot water container 42 can be uniformly heated to reduce uneven cooking.

When the pan 13, the plate 3, and the hot water container 42 are attached to the main body 1, when the opening 13 a is closed with the lid 5 having the above dimensions, the lid 5 comes into contact with the upper surface of the extending portion 18 a of the step portion 18. . With this configuration, the hot water container 42 can be covered with the lid 5 without reducing the capacity of the hot water container 42.

The diameter-enlarging portion 14 may be composed of the step portion 17 and the step portion 18, and the grip portion 4 a may be provided on the step portion 18.

(Embodiment 3)
A third embodiment of the present disclosure will be described with reference to FIGS. 11 to 16.

11 and 12 are an exploded perspective view and a cross-sectional view of the heating cooker 103 according to the present embodiment, respectively. 13A and 14B are a perspective view and a front view, respectively, of a hot water container 43 according to the present embodiment. 14A and 14B are a perspective view and a top view of the plate 3 according to the present embodiment, respectively.

11 to 14B, the heating cooker 103 according to the present embodiment has substantially the same configuration as the heating cooker 101 according to the first embodiment. Hereinafter, differences from the first embodiment will be described.

The container body 13 has a plurality of protrusions 20 that protrude radially outward from the side surfaces thereof. All the protrusions 20 are provided at the same height. The plate 3 has a plurality of notches 21 on its inner periphery. The protrusion 20 may be provided as a separate part on the container body 13 or may be provided integrally with the container body 13.

Notches 21 are provided corresponding to the number, position, and dimensions of the protrusions 20 so that the container body 13 can be easily inserted into the opening 12. That is, in the present embodiment, three protrusions 20 and three notches 21 are provided. The notch 21 has a width W1 that is sufficiently wider than the width W2 of the protrusion 20 (see FIGS. 13B and 14B).

FIG. 15 is a perspective view of the heating cooker 103 according to the present embodiment in a state during hot water cutting.

As shown in FIG. 15, according to the present embodiment, the hot water can be easily cut by simply lifting the hot water container 43 and placing it on the plate 3. That is, the hot water container 43 is lifted so that the protrusion 20 passes through the notch 21. The hot water container 43 is rotated about the central axis of the container body 13. The protrusion 20 is placed on the plate 3. Since the hot water can be drained if left in this state for a while, the user does not need to keep holding the hot water container 43.

After the hot water is cut, the food can be taken out by simply opening the lid 5 without moving the hot water container 43 to another place.

According to the present embodiment, even if the hot water container 43 is slightly rotated with respect to the central axis of the container body 13 during cooking, the protrusion 20 does not contact the plate 3 if the hot water container 43 is lifted as it is. Easily passes through the notch 21.

In the present embodiment, the diameter enlarged portion 14 has step portions 17 to 19. However, as in the first embodiment, the enlarged diameter portion 14 may have only the step portion 17 and the step portion 17 may hold the lid 5.

In this embodiment, all the protrusions 20 are provided at the same height. However, the protrusions may be provided at a plurality of heights.

FIG. 16 is a front view of a modified example of the hot water container 43. As shown in FIG. 16, in the present modification, the hot water container 43 has a plurality of protrusions 22 and a plurality of protrusions 23 provided at positions higher than the protrusions 22. All the protrusions 22 are provided at the same height. All the projections 23 are also provided at the same height. Each of the protrusions 23 is provided above each of the protrusions 22. The

protrusions

22 and 23 have the same shape as the protrusion 20.

According to this modification, the height of the hot water container 43 when placed on the plate 3 can be changed as necessary.

(Embodiment 4)
A fourth embodiment of the present disclosure will be described with reference to FIGS. 17 and 18.

FIG. 17 is a front view of heating cooker 104 according to the present embodiment. FIG. 18 is a front view of the heating cooker 104 in a state where the hot water container 44 is lifted.

17 and 18, an annular leg 24 is provided at the bottom of the main body 1. The legs 24 are made of polypropylene blended with 20 to 60% glass fibers. The upper end of the leg 24 contacts the bottom of the main body 1 over the entire circumference. The diameter of the leg 24 is substantially the same as the diameter of the bottom of the main body 1 at the uppermost part of the leg 24 and increases as it goes downward.

The center of gravity of the heating cooker 104 is located at the point P1 during cooking. When the hot water container 44 is placed on the plate 3 to perform hot water cutting, the center of gravity of the heating cooker 104 moves to a point P2 above the point P1. Therefore, the cooking device 104 is more unstable during hot water draining than during cooking.

In order for the cooking device 104 to be stable when the hot water is cut off, it is desirable that the angle θ shown in FIG. 18 is 5 ° to 45 °. The angle θ is an angle between a straight line S1 vertically below the point P2 and a straight line S2 connecting the point P2 and the point P3 at the lower end of the leg 24. In the present embodiment, the angle θ is 20 °.

In the present embodiment, the angle θ is equal to or greater than the angle necessary for stability (specifically, 10 °), and the upper end of the leg 24 is in contact with the bottom of the main body 1 over the entire circumference. For this reason, this Embodiment can improve the stability of the heating cooker 104 at the time of hot water cutting about all directions.

(Embodiment 5)
Embodiment 5 of the present disclosure will be described with reference to FIGS. 19A to 23.

The heating cooker 105 according to the present embodiment has substantially the same configuration as the heating cooker 101 according to the first embodiment. Hereinafter, differences from the first embodiment will be described.

19A and 19B are a front view and a top view of the heating cooker 105, respectively. As shown in FIG. 19A, a large number of holes 15 (side holes 15 a) are formed on the side surface of the hot water container 45. The side hole 15a is provided at a plurality of heights (levels L1 to L5). Of these heights, level L1 is the lowest and level L5 is the highest.

The height of the levels L1 to L5 corresponds to the water level of the minimum amount required to cook 1go (180cc) to 5go (900cc) rice, respectively. In the present embodiment, the maximum amount of rice that can be cooked is 5 rice. For simplicity, the minimum water level required to cook a predetermined amount of food is referred to as the minimum water level for the predetermined amount of food.

The total opening area of the side holes 15a provided at any one of the levels L1 to L5 is equal to the total opening area of the side holes 15a provided at other heights. Specifically, the same number of side surface holes 15a having the same hole diameter are provided at each height.

That is, at any one of the levels L1 to L5, the flow path resistance of the flow path via the side hole 15a is the same as the flow path resistance of the flow path via the side hole 15a at other heights. It becomes. This configuration results in uniform convection through the side holes at each of a plurality of heights.

As shown in FIGS. 19A and 19B, in the present embodiment, the side surface hole 15a has a larger hole diameter than the bottom surface hole 15b. That is, the channel resistance of the channel via the side hole 15a is smaller than the channel resistance via the bottom hole 15b. With this configuration, convection from the side hole 15a is promoted. According to the present embodiment, the cooking ingredients can be uniformly heated to reduce uneven cooking.

20A and 20B are cross-sectional views of the heating cooker 105 having a hot water container 45 for cooking rice. FIG. 20A and FIG. 20B respectively show a situation in which 2 rice is cooked and a situation in which 5 rice is cooked.

When cooking 2 go rice, as shown in FIG. 20A, water is poured into the hot water container 45 at least to the height of the level L2. When cooking 5 go rice, as shown in FIG. 20B, water is poured into the hot water container 45 at least to the level of level L5.

The hot water container 45 is configured such that the maximum amount of rice that can be cooked does not exceed the level L1. With this configuration, it is possible to prevent rice from flowing out of the side hole 15a. The level L5 is provided below a certain extent from the upper end of the extending portion 14a. With this configuration, it is possible to prevent rice and hot water from being blown out in the hot water container 45.

21A and 21B are cross-sectional views of the heating cooker 105 having a hot water container 45 for cooking pasta. FIG. 21A and FIG. 21B show a situation where a pasta for three serving is boiled and a situation where a pasta for five serving is boiled, respectively.

21A and 21B, the heights of the levels L1 to L5 respectively correspond to the minimum water level in order to boil pasta (one serving (100 g) to five servings (500 g)). In the present embodiment, the maximum amount that can be cooked is pasta for five people.

When the pasta for 3 persons is boiled, as shown in FIG. 21A, water is poured into the hot water container 45 at least to the level L3. When boiling pasta for five people, as shown in FIG. 21B, water is poured into the hot water container 45 at least to a level of level L5.

As described above, in the present embodiment, the hot water container 45 has a side hole provided at a height corresponding to the water level of the minimum required amount of water according to the type and amount of food to be cooked. . According to the present embodiment, a desired amount of water can be easily measured without using a measuring cup or the like.

In this embodiment, levels L1 to L5 all indicate the lowest water level. However, at least one of the levels L1 to L5 may be the lowest water level.

FIG. 22 is a front view of a modified example of the hot water container 45. In this modification, levels L3 and L5 correspond to the lowest water level for stroking the pasta for two servings and four servings, respectively. However, levels L1, L2, and L4 do not correspond to the lowest water level.

As shown in FIG. 22, the side holes 15a provided in the levels L3 and L5 are provided on the side surfaces provided in the levels L1, L2 and L4 in order to facilitate identification of the lowest water level for a predetermined amount of food. It has a larger diameter than the hole 15a. In this modification, water is poured into the hot water container 45 with reference to the levels L3 and L5 in order to boil pasta for one, two or four servings.

In the present embodiment, the side hole 15a is formed over the entire side surface of the hot water container 45 in all of the levels L1 to L5. However, at least one hole may be formed in each of the levels L1 to L5.

In the present embodiment, the heights of the levels L1 to L5 correspond to the minimum water level corresponding to the amount of food. However, the heights of the levels L1 to L5 may correspond to the water levels of 0.5L, 1.0L, 1.5L, 2.0L, and 2.5L, for example.

20A and 20B, the hot water container 45 has a side hole 15a indicating the lowest water level for cooking rice. In the configuration shown in FIGS. 21A and 21B, the hot water container 45 has a side hole 15a indicating the lowest water level for pasta cooking. However, the hot water container 45 may have a side hole 15a indicating the minimum water level for both cooking rice and cooking pasta.

In the present embodiment, each of the levels L1 to L5 is provided with the same number of side holes 15a having the same diameter. However, if the total opening area of the side surface holes 15a provided at any one of the levels L1 to L5 is equal to the total opening area of the side surface holes 15a provided at other heights, it is not always necessary. The hole diameter and number at each height may not be the same.

FIG. 23 is a front view of another modification of the hot water container 45. As shown in FIG. 23, the number of side holes 15a provided at level L5 is half of the number of side holes 15a provided at other heights. The hole diameter of the side hole 15a provided at the level L5 is twice the hole diameter of the side hole 15a provided at another height. According to this modification, the same effect can be obtained.

(Embodiment 6)
A sixth embodiment of the present disclosure will be described with reference to FIG.

The heating cooker 106 according to the present embodiment has substantially the same configuration as the heating cooker 101 according to the first embodiment. Hereinafter, differences from the first embodiment will be described.

FIG. 24 is a cross-sectional view of the heating cooker 106. In FIG. 24, the pan 2, the plate 3, the hot water container 46 and the lid 5 are attached to the main body 1. In this state, the size of the space formed between the level L5 and the lid 5 is the size of the space of the gap T1 formed between the side surface of the container body 13 and the pan 2, and the bottom surface of the container body 13. And the total size of the space of the gap T2 formed between the pot 2 and the pan 2.

With the above configuration, the food that has swollen due to water absorption can be retained in the space of the gap T3. As a result, it is possible to prevent spilling of food and hot water in the hot water container 46.

(Other embodiments)
The embodiments of the present disclosure have been described above. However, the present disclosure is not limited to the above embodiment.

FIG. 25 is a cross-sectional view of a heating cooker 106 according to a modification of the sixth embodiment. As shown in FIG. 25, the hot water container 46 has a plurality of stages of enlarged diameter portions 14. Also in this modification, the size of the space formed between the level L5 and the lid 5 is the same as the size of the space of the gap T1 formed between the side surface of the container body 13 and the pan 2, and the container body 13. It is more than the sum total of the size of the space of the gap T 2 formed between the bottom surface of the pot and the pan 2. According to this modification, the same effect as in the sixth embodiment can be obtained.

FIG. 26 is a perspective view of a modified example of the pan 2. As shown in FIG. 26, the pan 2 of the present modification has substantially the same configuration as that of the first embodiment. The difference from the first embodiment is that a plurality of convex portions 25 projecting upward are provided on the upper surface of the extending portion 11 a of the flange 11. With this configuration, the contact area between the pan 2 and the plate 3 can be reduced, and heat conduction from the pan 2 to the plate 3 can be suppressed.

Similarly, a plurality of convex portions projecting upward may be provided on the diameter-enlarged portion 14 of the hot water container 41 in contact with the lid 5. According to this modified example, the steam escapes from the gap provided between the hot water container 41 and the lid 5. As a result, the vapor can be prevented from lifting the lid 5.

When the pan 2, the plate 3, and the hot water container 41 are mounted on the main body 1, the portion of the plate 3 that comes into contact with the pan 2 may be formed of a resin having low thermal conductivity. Thereby, also in the structure by which the heating part 6 is arrange | positioned in the bottom face and side surface of the pan 2 in order to raise a thermal power, the heat conduction from the pan 2 to the plate 3 can be suppressed.

Furthermore, the portion of the plate 3 that comes into contact with the pan 2 is preferably formed of a material having high steam resistance and high strength.

For example, the plate 3 is constituted by an annular metal member having a substantially U-shaped cross section and a frame fitted in the metal member. The metal member is made of a stainless steel plate having a thickness of 0.5 to 2.0 mm. The frame is made of a material in which glass fiber is mixed in a proportion of 20 to 60% with polypropylene.

In the said embodiment, in the state with which the pan 2, the plate 3, and the hot water draining container were mounted | worn with the main body 1, the pan 2 directly contacts with the plate 3, and the plate 3 directly contacts with the hot water draining container. . However, as shown in FIG. 27, the hot water container and the pan 2 may be configured to contact each other via the packing 26.

FIG. 27 is a cross-sectional view of a heating cooker 106 according to another modification of the sixth embodiment. FIG. 28A and FIG. 28B are a perspective view and a front view, respectively, of a hot water container 46 according to this modification.

As shown in FIGS. 27, 28A, and 28B, the hot water container 46 has substantially the same configuration as that of the sixth embodiment. The difference from the third embodiment is that an annular packing 26 is provided so as to surround the stepped portion 18.

The packing 26 is made of silicon having a hardness of 30 to 60 degrees. Around the packing 26, an annular resin part 27, which is a separate part from the hot water container 46 and the packing 26, is provided. The packing 26 is attached to the lower surface of the step portion 19 so as to be sandwiched between the lower surface of the step portion 19 and the resin component 27.

FIG. 29A is a partial cross-sectional view of the hot water container 46. As shown in FIG. 29A, the packing 26 has a thick portion 26a and a thin portion 26b. The thick portion 26 a extends downward from a portion that contacts the lower surface of the step portion 19. The thin portion 26b is formed at the lower end of the thick portion 26a and has a substantially V-shaped cross section that protrudes outward. The thickness of the thin portion 26b is about 0.3 to 2 mm. The thick portion 26a is thicker than the thin portion 26b, and is, for example, about twice as thick as the thin portion 26b.

A plurality of annular elastic members 28 are provided concentrically on the upper surface of the packing 26. The packing 26 is attached to the hot water container 46 in a state where the elastic member 28 is compressed.

When the pan 2, the plate 3, and the hot water container 46 are mounted on the main body 1, the packing 26 contacts the pan 2 with the thin portion 26b being bent in the vertical direction, for example, about 1 to 10 mm.

When steam is generated in the pan 2, the pressure of the steam acts on the packing 26 so as to extend the thin portion 26b upward. At this time, the thin portion 26b presses the pan 2 downward. The adhesion between the packing 26 and the pan 2 is improved.

As described above, in the case of rice cooking by the hot water removal method, sticky components such as rice starch dissolve in the water in the pan 2. However, leakage of water containing a sticky component (hereinafter referred to as “rice cake”) can be suppressed by the packing 26 that seals between the hot water container 46 and the pan 2. Even if the rice cake leaks from between the hot water draining container 46 and the pan 2, the resin component 27 prevents splashing around the rice cake. According to this modification, safe cooking is possible.

FIG. 29B is a partial cross-sectional view of another modified example of the hot water container 46. As shown in FIG. 29B, the same effect can be obtained by the configuration in which the thin portion 26b has a substantially U-shaped cross section protruding outward.

FIG. 30 is a cross-sectional view of a heating cooker 106 according to another modification of the sixth embodiment. FIG. 31 is a perspective view of a hot water container 46 according to this modification.

As shown in FIGS. 30 and 31, the hot water container 46 has a pressure release hole 29 in the step portion 17 in addition to the packing 26 provided on the lower surface of the step portion 19.

This configuration allows the steam in the pan 2 to escape from the hole 29 if the water level in the hot water container 46 is below the hole 29. For this reason, an excessive pressure rise is prevented and safe cooking is possible.

As described above, the present disclosure can be applied to household and commercial heating cookers.

DESCRIPTION OF SYMBOLS 1,301,401 Main body 1a

Pan accommodating part

1b, 4a, 5b Grasping part 2,201 Pan 3

Plate

4b, 24 Leg 5,302,406 Lid 5a Lid main body 6,403 Heating part 7 Temperature detection part 8 Holding member 9 Switch DESCRIPTION OF SYMBOLS 10 Pan

main body

10a, 12,

13a Opening

11,

201a Flange

11a, 11b, 14a, 14b, 18a, 18b, 19a, 19b Extension part 13 Container main body 14

Diameter expansion part

15, 29, 202a Hole

15a Side hole

15b Bottom hole

16, 20, 22, 23

Protrusion

17, 18, 19 Step part 21

Notch

25, 202b Protrusion part 26 Packing 26a Thick part 26b Thin part 27 Resin part 28

Elastic member

41, 42, 43, 44, 45, 46, 202 Hot-water container 101,102,103,104,105,106 Cooking device

Claims

A main body with a heating unit;
A pan attached to the main body;
A plate attached to the top of the pan and having an opening in the center;
A side hole provided on the side surface and a bottom surface hole provided on the bottom surface are inserted into the opening of the plate and attached to the pan, and the upper part is held by the plate, whereby the side surface and the bottom surface are provided. A hot cooker comprising: a hot water draining container configured to face and separate from the side surface and the bottom surface of the pan.
The opening of the plate has a diameter smaller than the diameter of the pan;
The hot water container has a container main body and a diameter enlarged portion provided above the container main body,
The diameter-enlarged portion has a diameter larger than the diameter of the opening of the plate;
The container body has a diameter smaller than the diameter of the opening of the plate and has a height lower than the height from the top surface of the plate to the bottom surface of the pan;
The cooking device according to claim 1, wherein the diameter-enlarged portion comes into contact with the upper surface of the plate in a state where the pan, the plate, and the hot water container are mounted on the main body.
A lid for closing the opening of the hot water container;
The diameter-enlarged portion is provided above the container main body, has a first step portion having a diameter larger than the diameter of the opening of the plate, and is provided above the first step portion, and the first step portion A second step portion having a diameter larger than the diameter of the portion,
In a state where the pan, the plate, the hot water container and the lid are mounted on the main body, the first stepped portion abuts on the plate, and the lid abuts on the second stepped portion, The cooking device according to claim 2.
The hot water draining container has a plurality of protrusions protruding outward in the radial direction of the container body from the side surface of the container body,
The heating cooker according to claim 2, wherein the plate has a notch provided at a position corresponding to the plurality of protrusions on the inner periphery of the opening of the plate.
The cooking device according to claim 1, wherein an annular leg having a diameter increasing toward the bottom is provided on a bottom surface of the main body.
The cooking device according to claim 1, wherein the side hole is provided at at least one height corresponding to a water level of a minimum required amount of water according to the type and amount of ingredients to be cooked.
The side surface is provided with a plurality of heights, and the total opening area of the side surface holes provided at any one of the plurality of heights is provided at another height. The cooking device according to claim 1, wherein the cooking device is equal to a total opening area of the holes.
The diameter of the side hole provided at the highest position among the plurality of heights is larger than the diameter of the side hole provided at the height other than the highest position, and the diameter of the side hole provided at the highest position. The cooking device according to claim 7, wherein the number is less than the number of the side holes provided at the height that is not the highest position.
The heating cooker according to claim 7, wherein the side hole has a larger diameter than the bottom hole.
A lid for closing the opening of the hot water container;
The size of the space formed between the highest position of the plurality of heights and the lid is the size of the space formed between the side surface and the pan, and the bottom surface and the pan. The cooking device according to claim 7, which is equal to or larger than a total size of spaces formed between the two.
The pan has a pan body, a flange provided above the pan body, having a diameter larger than the diameter of the pan body, and a plurality of convex portions provided on the flange,
In the state where the pan, the plate, and the hot water container are mounted on the main body, the plate is disposed in the flange, and the plurality of convex portions abut on the plate. The cooking device described.
The cooking device according to claim 1, wherein a portion of the plate in contact with the pan is formed of a resin in a state where the pan, the plate, and the hot water container are mounted on the main body.