JPS6215204B2 - - Google Patents

Description

Detailed Description of the Invention (Industrial Application Field) This invention forms a steam chamber at the bottom of a food storage section, supplies steam into the steam chamber, and heats the food inside the food storage section. This invention relates to a cooking steam pot for cooking.

(Prior Art) Conventionally, as shown in FIG. 4, a steam pot used for producing cooked foods such as tsukudani (tsukudani), etc., has a substantially bottomed cylindrical pot body 1 with an open top surface. It is known that a food storage section 2 is formed, a steam chamber 3 is partitioned at the bottom of the food storage section 2, and a supply port 4a of a steam supply pipe 4 is opened at the bottom of the steam chamber 3. ing.

(Problems to be solved by the invention) However, in this conventionally configured steam cooker,
Since the steam chamber 3 is formed over a wide area along the bottom of the food storage section 2, high-temperature, high-pressure steam supplied from the supply port 4a of the steam supply pipe 4 flows vigorously toward the outer circumference of the steam chamber 3. Cooked food storage section 2
The outer circumferential side of the bottom of the food storage section 2 is heated to a high temperature, and as shown by the arrow in FIG. There was a problem in that the particles accumulated in the form of dumplings, impeding heat transmission and causing burning in the lower parts.

In order to deal with this problem, a cylindrical wire mesh body 5 is placed upright inside the food storage section 2 as shown by the chain line in FIG. 4, and this wire mesh body 5 allows only the convection of the broth. Therefore, methods are also being taken to prevent cooked food from accumulating in the form of dumplings.

However, with this method, there are problems in that the wire mesh body 5 is easily clogged, which significantly reduces the heating efficiency of the food to be cooked, and cleaning the wire mesh body 5 is extremely troublesome.

(Means for Solving the Problems) The present invention has been made by focusing on the above-mentioned problems, and includes forming a steam chamber at the bottom of the food storage section and introducing steam into the steam chamber. In the cooking steam pot, the steam chamber is divided into a plurality of small chambers by a plurality of annular partition walls arranged on a substantially concentric circumference. However, a steam supply port is opened in the central chamber, and a steam passage is provided at the lower end of each partition wall to send steam from the inner chamber to the outer chamber between adjacent chambers.

(Function) Therefore, in the cooking steam pot of the present invention,
High-temperature, high-pressure steam supplied from the steam supply port fills a compartment formed in the center of the steam chamber, and then is sequentially sent to the outer compartment via the steam passage at the lower end of the compartment wall, and is then sent to the cooking food storage area. The center of the bottom is heated to a higher temperature than the outer periphery. Therefore, as shown by arrows in FIG. 1, convection occurs in the food storage section that rises at the center and descends at the outer periphery, and the food is heated and cooked without accumulating in the center of the storage section.

(Example) An example of the present invention will be described below with reference to FIGS. 1 to 3.

Now, in the cooking steam pot of this example,
A pot main body 11 having a substantially bottomed cylindrical shape with an open upper surface is tiltably supported on a support frame 12, and a handle 13
It is designed so that it can be tilted by a rotation operation. A food storage section 14 is formed in the pot main body 11, and a bottom wall surface 14a thereof is formed into an inclined curved surface so that the bottom wall surface 14a becomes lower toward the center. Cooked food storage section 1
A steam cauldron 15 is defined at the bottom of the steam cooker 4, and its bottom wall surface 15a is formed into an inclined curved surface along the bottom wall surface 14a of the food storage section 14 such that it becomes lower toward the center. At the center of the bottom of the steam chamber 15, a substantially cylindrical steam/water separation pot 16 with a bottom is protruded, and a drain outlet 16a is formed at the bottom.

A plurality of annular partition walls 1 are provided in the steam chamber 15.
7 and 18 are arranged almost concentrically, and the steam chamber 1
5 to a plurality of small chambers (in the example, the first, second, third
It is divided into three small chambers) 19, 20, and 21. A steam supply pipe 22 is fixed through the side wall of the steam/water separation pot 16, and has a supply port 22a at its tip.
is opened upward in the first small chamber 19. A steam chamber 1 is provided at the lower end of each partition wall 17, 18.
Steam passages 23 and 24 are formed with a slight gap between them and the bottom wall surface 15a of the first and second small chambers 19 and 20, and between the adjacent first and second small chambers 19 and 20 and between the second and third small chambers 2.
Between 0 and 21, steam is sent sequentially from the inner chamber to the outer chamber.

As shown in FIGS. 2 and 3, a steam introduction pipe 25 is connected to the steam supply pipe 22, and the pipe 25 is provided with a pressure gauge 26, a safety valve 27, and a supply control valve 28. A drain pipe 29 is connected to the drain outlet 16a of the steam/water separation pot 16, and the pipe 29 is provided with a steam trap 30 and a drain opening/closing valve 31. An operating box 32 is provided on the outer periphery of the pot body 11 near the upper part of the handle 13, and operating levers 33 and 34 for operating the supply control valve 28 and the drain port opening/closing valve 31 are provided on the upper surface of the box 32, These levers can be operated while standing.

Furthermore, automatic air vent valves 35 and 3 are provided on the outer periphery of the hook body 11 corresponding to the second and third small chambers 20 and 21.
6 are provided, and are opened when the internal pressure of these small chambers 20, 21 exceeds a predetermined value.

In this embodiment, a steam auxiliary supply pipe 3 is provided between the steam introduction pipe 25 and the third small chamber 21.
7 is provided, and when starting to use the steam kettle, etc.
When it is necessary to rapidly boil the food by heating the entire food storage section 14, steam is supplied to the third small chamber 21 through the auxiliary steam supply pipe 37 based on the simultaneous operation of the supply control valve 28. It is also now possible to supply steam.

Now, when using this cooking steam pot to produce a cooked food such as tsukudani, the raw materials for the cooked food are stored together with the broth in the cooked food storage section 14 of the pot main body 11, and the steam introduction pipe 25 is When high-temperature, high-pressure steam is supplied from the steam supply pipe 22 to the steam supply pipe 22, the steam is released from the supply port 22a into the first small chamber 19 of the steam chamber 15, and the center of the bottom of the food storage section 14 is first heated. When the first small chamber 19 is filled with steam, the steam is sent from the inner first small chamber 19 to the outer second small chamber 20 through the steam passage 23 at the lower end of the partition wall 17. The bottom of the food storage section 14 corresponding to this is then heated. Further, when the second small chamber 20 is filled with steam, the steam is sent from the inner second small chamber 20 to the outer third small chamber 21 through the steam passage 24 at the lower end of the partition wall 18, and the cooked food storage section 14 The outer circumferential side of the bottom is heated.

In this way, when the steam is sequentially sent from the first small chamber 19 in the center to the second and third small chambers 20, 21 on the outside, the heat amount of the steam is sequentially absorbed and liquefied in each small chamber 19, 20, 21. The temperature and pressure of the steam gradually decrease toward the outer compartments, and the center side of the bottom wall surface 14a of the food storage section 14 is heated to a higher temperature than the outer circumferential side. Therefore, the first
As shown by the arrows in the figure, convection occurs in the food storage section 14 that rises at the center and descends at the outer periphery, which may cause the food to accumulate in the center of the storage section 14 and cause uneven boiling or scorching. It can be heated evenly and cooked evenly.

In addition, the liquid generated in the second and third outer chambers passes through the steam passages 23 and 24 at the lower ends of the partition walls 17 and 18, and is collected into the steam-water separation pot 16 along the bottom wall surface 15a of the steam chamber 15. be done. At this time, if a large amount of steam is sent out to the second and third outer chambers and a large amount of liquid is generated, the liquid will be used to fill the steam passageway.
3 and 24 are narrowed, the amount of steam sent from the inner small chamber to the outer small chamber is restricted, and a difference is made in the heating temperature between the bottom center side and the outer peripheral side of the food storage section 14.

(Effects of the Invention) As detailed above, the present invention provides a steam cooking pot in which a steam chamber is divided into a plurality of small chambers by a plurality of annular partition walls, and a steam supply port is opened in the central small chamber. At the same time, since a steam passage was provided only at the lower end of each partition wall, the center side of the bottom of the food storage section is heated to a higher temperature than the outer circumference side, and the steam rises at the center side and falls at the outer circumference side of the food storage section. Convection occurs and the food can be heated and cooked evenly without accumulating in the center of the storage area.

In addition, because the multiple partition walls store heat for a predetermined period of time, it is resistant to load fluctuations, and even if the steam supply is stopped after cooking is completed, the food in the food storage compartment may cool down rapidly. do not have.

[Brief explanation of the drawing]

FIG. 1 is a longitudinal sectional view showing the main body of a cooking steam pot embodying the present invention, FIG. 2 is a front view showing the entire cooking steam pot, FIG. 3 is a plan view, and FIG.
The figure is a longitudinal cross-sectional view showing the entire pot of a conventional steam pot. Explanation of symbols, 11... Pot body, 14... Food storage section, 15... Steam chamber, 17, 18... Division wall, 19, 20, 21... Small chamber, 22... Steam supply pipe, 22a... ... Supply port, 23, 24... Steam passage.

Claims (1)

[Scope of Claims] 1. A steam cooking pot in which a steam chamber is formed at the bottom of a cooking storage section, and steam is supplied into the steam chamber to heat and cook food in the cooking storage section, The steam chamber is divided into a plurality of small chambers by a plurality of annular partition walls arranged approximately concentrically,
A cooking device characterized in that a steam supply port is opened in the central small chamber, and a steam passageway for sending steam from the inner chamber to the outer chamber between adjacent chambers is provided only at the lower end of each partition wall. steam kettle.