JP4573451B2 - Steam cooking pot - Google Patents

Description

[0001]
BACKGROUND OF THE INVENTION
The present invention is a cooking pan using steam.
[0002]
[Prior art]
Conventionally, Seiro is generally used as a cooking appliance for steamed dishes. The cooker arranges another pan for steaming at the top of the heat source, and then stacks several layers of steam on top of it, and the steam is cooked by heating the entire surface of the ingredients stored inside the steamer.
For this reason, the height of the whole steamer becomes high, and it is necessary to prepare again from inside the steamer after cooking.
[0003]
In recent years, prepared ingredients are cooked on a table and provided to customers to reduce the burden of transporting the kitchen in a timely manner when the amount of work and serving of the kitchen is appropriate, and providing freshly prepared dishes especially at banquet seats Due to the advantage of being able to do so, a serving method for cooking in front of customers using a small heat source and a cooking container has become widespread. Therefore, a cooking pan that can be steamed on a heat source on a table without using a steamer is disclosed in Japanese Patent Laid-Open Nos. 5-23249, 11-76057, or 2000-145343. .
[0004]
Japanese Patent Laid-Open No. 5-23249 discloses a steaming / cooking comprised of a container having a double structure of a water storage container storing water as a water vapor source and an inner container storing cooking ingredients and a lid. A pot is provided with a plurality of cavity recesses at the edge of the container where the inner container and the water storage container are joined, and steam heated in the water storage container enters the inner container from the space and fills the food. It is configured to heat evenly. As a result, both steaming and cooking can be performed.
[0005]
Furthermore, what is disclosed in Japanese Patent Application Laid-Open No. 11-76057 has a configuration in which the water storage container and the inner container can be separated, and steam is also generated by providing a gap in the engaging portion between the water storage container and the inner container. It is configured to enter and fill the inner container and heat the food from the surface.
[0006]
In addition, the one disclosed in Japanese Patent Application Laid-Open No. 2000-145343 is capable of serving the inner container and the water storage container separately as separate containers, and is recessed inwardly of the inner container at the engaging portions of the two containers. Steam is ejected from the recessed edge portion.
[0007]
[Problems to be solved by the invention]
Since all these cooking pans communicate with the water storage container and the inner container, all the pressure in the inner container escapes to the water storage container. For this reason, even if cooking is performed while maintaining a certain pressure such as rice cooking using this cooking pan, the rice does not cook up because the pressure inside the pan does not rise.
[0008]
Furthermore, in these pans, moisture condensed on the lid is supposed to fall into the gap along the inside of the lid. However, the moisture condensed on the peripheral edge of the lid is transmitted to the gap, but the water droplets generated by the dew condensation in the central portion of the lid of the water storage container pan drop into the pan. In this case, especially when cooking a food containing a large amount of water such as tofu, it will be mixed in the cooking, and if this steam pan is used to cook tea tofu or tofu, the flavor will be impaired. This is not particularly suitable for providing meals as commercial products.
[0009]
In other words, when both the steamed rice bowl and other soup and cooking rice are provided, a separate cooking pot is required even if not provided at the same time. This requires multiple pots and is uneconomical for the cookware owner.
[0010]
Therefore, in the present invention, there is provided a tabletop cooking pot that can be steamed in a single pan, heated soup or cooked rice, and that the flavor of ingredients to be cooked is not impaired by steam.
[0011]
[Means for Solving the Problems]
The steam cooking pan of the present invention is composed of a pan portion provided with a water storage container for storing water as a water vapor source, an inner container engaged with an edge portion of the water storage container, and a lid portion engaged with the edge portion. A steam cooking pan that is provided with a hole communicating with the water storage container and the inner container at the edge of the pan portion, and the lid portion has a hole portion and a position when the lid portion engages with the pan portion. It is characterized by having a steam closing part that closes the hole part by matching.
[0012]
In the steam cooking pan of the present invention, when the position is shifted by providing the lid with a steam closing part that closes the hole by matching the position with the hole provided at the edge of the pot, Steam can be introduced into the inside of the pan as in the case of the steam pan, and when cooking with much moisture or cooking that requires pressure, the steam is introduced into the inner pan and the inside of the inner pan by closing the hole. It is possible to prevent the vapor generated in the above from being released to the outside through the hole.
[0013]
Furthermore, the hole and the steam closing part are arranged at equal intervals on the same circumference of the edge part, and if the lid of the pan itself is rotated, the form and the hole part that can introduce steam into the inner container are closed. Thus, it is possible to realize a configuration in which a constant pressure can be maintained in the inner container in a single pan.
[0014]
Further, by making the inner container and the water storage container removable, the inner container alone can be used as a cooking utensil or a container for cooking.
[0015]
Furthermore, the surface of the inner container can be made smooth by making the inner container made of fine ceramics. Further, the inner container itself has a structure that is hard to break even when immersed in hot water as compared with the case where the inner container is made of ceramics. Fine ceramics are stronger and heat-resistant than ceramics, so they can be damaged even when used under harsh usage conditions such as the number of uses and repeated heating and cooling compared to household use, such as commercial cooking equipment. Hard to occur.
[0016]
DETAILED DESCRIPTION OF THE INVENTION
Hereinafter, the steam cooking pot in embodiment of this invention is demonstrated based on drawing. 1 is a partial cross-sectional perspective view of a cooking pan, FIG. 2 is a cross-sectional side view of a lid portion and a pan portion, FIG. 3 shows an engagement portion between the lid portion and the inner container, and (a) is a bottom view of the lid. (B) is a plan view of the inner container.
[0017]
The steam cooking pan 1 of this embodiment is a cooking pan composed of a pan portion 4 and a lid portion 5 composed of a water storage container 2 and an inner container 3, and an edge portion 2 a of the water storage container 2 and an edge portion of the inner container 3. 3a, and the edge 6a of the gantry 6 has a structure capable of engaging with the edge 3a of the inner container, and the edge 6a is also associated with the engaging part 2b provided on the outer periphery of the water storage container 2. Is possible. The lid 5 is engaged with the edge 3 a of the inner container 3. The gantry 6 also includes an opening 6 w for storing solid fuel or the like in the gantry 6.
[0018]
The inner container 3 is formed of fine ceramics. Fine ceramics have finer particles than porcelain, so moisture is less likely to penetrate into the material of the container. Further, the surface of the container made of fine ceramics is smoother than that of pottery or the like, so that the surface of the tofu can be smoothed when cooking the tofu in the inner container. The fine ceramic component has an effect of improving strength and durability after firing by increasing the firing temperature by setting the alumina ratio to 30 to 40% by mass. If this ratio is 40% by mass or more, the firing temperature will increase too much, leading to an increase in manufacturing cost.
[0019]
Furthermore, the edge 3a is provided with a hole 3h on the circumference having the same center of gravity as the inner container 3.
It is desirable to provide three to six holes 3h from the viewpoint of uniformly introducing steam into the container. Further, the inner periphery of the edge portion 3a is provided with an inner peripheral protrusion 3c for preventing the liquid from boiling and flowing backward from the inner container 3, and the outer periphery of the edge portion 3a is provided with an outer peripheral protrusion 3d for preventing spillage. It also has. Since the inner container 3 has a flat surface portion 3e at the bottom, the inner container 3 alone can be set on the table. Thereby, after cooking is completed, only the inner container containing the ingredients can be placed at hand.
[0020]
The lid 5 is provided with a steam closing portion 5s at a position that coincides with the hole 3h when the lid 5 is engaged with the edge 3a. With this arrangement, if the lid 5 is rotated on the edge 3a, the opening degree of the hole 3h can be adjusted steplessly from fully open to fully closed. By making both the upper surface of the edge 3a and the steam closing part 5s on the same plane, the adhesion at the time of steam closing becomes good. Further, when the steam is closed, a film made of moisture is formed between both surfaces of the upper surface of the edge portion 3a and the steam closing portion 5s, thereby further improving the adhesion. Conversely, in order to relieve the pressure of the water vapor generated in the water storage container 2, it is possible to provide a steam exhaust groove on the surface of the steam closing part 5s that communicates only from the hole 3h to the outside.
[0021]
Further, it is desirable to employ silicon rubber as the material of the surface of the steam closing part 5s. Thereby, adhesiveness with the edge part 3a becomes favorable, and when the rice etc. are cooked, the pressure hold | maintained in a container can be enlarged.
[0022]
The material of the water storage container 2 is preferably made of metal such as iron and aluminum because a flame directly hits the heat source. This water storage container prevents the metal component from eluting into the water in the container by processing the surface with fluorine.
[0023]
Further, the gantry 6 is a cylindrical container and is formed of ceramic or cast iron. An opening 6w is provided at the center of the side surface. Moreover, the edge part 6a of this mount frame 6 has a structure engaged with the engaging part 2b with which the outer periphery of the water storage container was equipped, and can be mounted stably.
[0024]
The edge 6a can also engage with the edge 3a of the inner container 3, so that the inner container 3 can be directly ignited.
[0025]
The usage method of this steam cooking pan is demonstrated based on figures. FIG. 4 is a partially cutaway perspective view in steam cooking of the present embodiment.
[0026]
The water storage container 2 is placed on the gantry 6, the water w serving as a water vapor source is filled inside the water storage container 2, the inner container 3 is further stored, and the food S is put therein. Water is heated by the flame 11 from the solid fuel 10 disposed in the gantry 6, and the water vapor J generated thereby is introduced into the inner container 3 from the hole 3 h from the inside of the water storage container, so that the entire surface of the food S is covered. Can be heated.
[0027]
The opening area of the hole 3 h is adjusted by the steam closing portion 5 s of the lid 5. If you do not want to introduce water vapor into the inner container after cooking S is completed or when cooking tofu or warming chocolate or cheese in a hot water bath, you can fully close the hole 3h with the steam closing part 5s. Heat or keep warm without giving unnecessary moisture. Of course, even if the lid 5 is opened, water vapor is emitted into the atmosphere. Therefore, it can be put in cheese or chocolate in which other ingredients are melted, and also functions as a normal water bath container.
[0028]
FIG. 5 is a partially cutaway perspective view in cooking for cooking according to the present embodiment.
[0029]
The inner container 3 is placed on the gantry 6, and the food S is placed inside the inner container and sealed with the lid 5. Thereby, the foodstuff inside the inner container 3 can be heated directly. This also makes it possible to bake meat and the like inside the inner container 3. Even if the food S is for example, rice is cooked at a sufficient pressure because the hole 3h is sealed by the steam locking portion 5h and the pressure inside the inner container does not leak to the outside. . Thereby, rice cooking is also possible using the components of the steam cooking pot.
[0030]
In addition, by performing silver transfer on the flat portion 3e at the bottom of the inner container 3, it is possible to heat the food with an electromagnetic cooker even if the material of the inner container 3 is fine ceramics.
Furthermore, with respect to the material of the cooking pan of the present invention, the lid 5, the water storage container 2, the inner container 3, and the gantry 6 can all be made of metal such as iron or aluminum.
[0031]
【The invention's effect】
As described above, the present invention has the following effects.
(1) A steam cooking pot composed of a pan having a water storage container for storing water as a water vapor source and an inner container engaged with the edge of the water storage container, and a lid engaging with the edge. A hole that communicates with the water storage container and the inner container at the edge and introduces steam into the inner container, and a steam closing portion that closes the hole when the lid is engaged with the pan when the lid is engaged. It becomes possible to heat without introducing steam into the inside in steam cooking. Thereby, it can prevent impairing the flavor of a foodstuff by unnecessary vapor | steam.
(2) By disposing the hole and the steam closing part on the same circumference of the edge at equal intervals, the opening degree of the hole can be adjusted by rotating the lid.
(3) By making the inner container and the water storage container removable, the inner container alone can be cooked. Furthermore, by making the hole in the inner container closed with a steam closing part, practical cooking with the steam cooking pot of the present invention becomes possible. This allows steaming, baking and cooking with a single steam cooking pot.
(4) Since the inner container is made of fine ceramics, it can have strength against heating such as hot water and direct fire, so that it can be made a steam cooking pan with more durability.
[Brief description of the drawings]
FIG. 1 is a partially cutaway perspective view of a steam cooking pot in an embodiment of the present invention.
FIG. 2 is a side cross-sectional view of a lid portion and a pan portion of a steam cooking pan in an embodiment of the present invention.
FIGS. 3A and 3B are diagrams showing a lid and an engaging portion of the inner container in the embodiment of the present invention, wherein FIG. 3A is a bottom view of the lid, and FIG. 3B is a plan view of the inner container.
FIG. 4 is a partially cutaway perspective view of a form in steam cooking of a steam cooking pot in an embodiment of the present invention.
FIG. 5 is a partially cutaway perspective view of a form in rice cooking of a steam cooking pot in an embodiment of the present invention.
[Explanation of symbols]
DESCRIPTION OF SYMBOLS 1 Steam cooking pot 2 Water storage container 2a Edge part 2b Engagement part 3 Inner container 3a Edge part 3c Inner peripheral protrusion 3d Outer peripheral protrusion 3e Flat part 3h Hole part 4 Pan part 5 Lid part 5s Steam closing part 6 Base 6a Edge part 6w Opening Part 10 Solid fuel 11 Flame J Water vapor S Ingredient w Water

Claims (4)

A steam cooking pan composed of a water storage container for storing water as a water vapor source, an inner container engaged with an edge of the water storage container, and a lid engaging with the edge. In addition, the edge portion of the pot portion is provided with a hole portion that communicates with the water storage container and the inner container to introduce steam into the inner container, and the lid portion is engaged with the pot portion on the lid portion. A steam cooking pot comprising a steam closing part that closes the hole part when the position coincides with the hole part. The steam cooking pot according to claim 1, wherein the hole portion and the steam closing portion are arranged at equal intervals on the same circumference of the edge portion. The steam cooking pot according to claim 1 or 2, wherein the inner container and the water storage container are removable. The steam cooking pot according to any one of claims 1 to 3, wherein the inner container is made of fine ceramics.

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