JPH06319639A - Cooking device by high-temperature dry steam used in high-temperature environment - Google Patents

Abstract

PURPOSE:To provide a cooking device by high-temperature dry steam used for cooking in the high-temperature environment such as an oven mainly for business, capable of efficiently heating and cooking food with high-temperature dry steam, and capable of flavorfully cooking various food without impairing the moisture and nutriment of the primary food. CONSTITUTION:This cooking device is constituted of a cooking device main body 1 storing water, a tray 2 storing an object to be cooked and having an outer flange 3 dangling outward at the upper end, and a cover 4 covering the upper section of the cooking device main body 1. A step section 5 supporting the outer flange of the tray 2 and a step section 6 supporting the cover 4 are formed at the upper end section of the cooking device main body 1. Swollen sections 7 omitting the step section 5 are formed at a plurality of positions on the whole periphery of the step section 5 supporting the tray 2, and notch sections 8 having a fixed size from the outer periphery are provided at the same positions as those of the swollen sections 7 on the outer flange 3 of the tray 2. The inner face of the cover 4 serves as the guide face guiding the steam spouted from the outer periphery into the tray 2.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention is mainly used for commercial purposes and relates to a heating cooker used in a high temperature environment (in an oven or a heating furnace). More specifically, in a high-temperature environment where high-temperature steam is generated, and various kinds of cooking such as boiling, steaming, or warming food by using the high-temperature steam, or boiling vegetables without using water can be performed efficiently in a short time. The invention relates to a high temperature dry steam cooker used in.

[0002]

2. Description of the Related Art For cooking food using steam, a steamer having a cradle for placing an object to be cooked in a main body for containing water and generating steam has been widely known. ing. Further, as disclosed in Japanese Utility Model Laid-Open No. 59-181069, it is composed of a container main body for accommodating water and generating steam, and a tray-shaped receiver and lid mounted in the container main body. It is also known to devise a simple container that can be used as a steamer by providing a large number of steam holes on the peripheral wall of the body.

[0003]

A conventionally known steamer,
A simple container that can be used as a steamer disclosed in Japanese Utility Model Laid-Open No. 59-181069 is to directly send the steam generated in the pan main body in a wet steam state to a portion for containing the food to be cooked,
The heat was used for cooking. Therefore,
The steam that heats the food is immediately condensed into water,
It adheres to the surface of the object to be cooked or accumulates in the tray, which causes the object to be cooked to have a high water content. for that reason,
It was not possible to cook boiled and stir-fried foods with conventional steamers and steam cookers.

Conventionally, to cook boiled or stir-fried food,
It was customary to use a pan or frying pan over the fire. In such a case, the food to be cooked in contact with the pan surface may become extremely hot and burn, and water is evaporated because the upper side of the food to be cooked is open. Therefore, it has been necessary to destroy or dissipate water and trace elements useful for the human body such as magnesium, calcium, and vitamins contained in food, and to use water that may contain harmful substances more than necessary.

The inventor of the present invention is composed of a cooker main body for containing water, a tray and an upper lid for accommodating the inside of the cooker main body, and introduces steam into the tray through vent holes provided on the side surface of the tray. I invented something to solve
Still not enough. In view of such a situation, the present invention can extremely efficiently heat and cook things that could not be cooked by a conventional steamer, such as cooked foods and stir-fried foods, especially by utilizing high-temperature dry steam. In addition to the above, it is an invention of a new cooking device that can effectively utilize the water inherent in food and can cook it without damaging the active ingredients in the food.

[0006]

DISCLOSURE OF THE INVENTION According to the present invention, a tray 2 having a cooker main body 1 for accommodating water therein, and an annular outer collar 3 for accommodating an object to be cooked A, which is outwardly lowered over the entire circumference of its upper end. And a lid 4 that covers the upper surface of the cooker body. At the upper end of the cooker main body 1, a step 5 for supporting the outer peripheral portion of the outer collar 3 of the tray 2 and a step 6 for supporting the lid 4 are formed from below to support the outer collar 3 of the tray 2. The stepped portion 5 to be received is provided with bulging portions 7 in which the stepped portion is omitted within a predetermined width at a plurality of positions on the entire circumference. Further, the cooker main body 1 is provided on the outer peripheral portion of the tray 2 and the outer flange 3.
Forming a notch 8 at a position corresponding to the bulge 7 of
Moreover, the lid 4 that covers the upper surface of the cooker body 1 has a rising slope 4a that extends obliquely inward from the outer peripheral portion and a slope 4b that descends inward from the inside.

[0007]

When the water contained in the cooker main body 1 is boiled by the external heating means in a heating environment of, for example, 150 to 180 degrees, such as in an oven, the vaporized steam is used.
Up the space 9 between the tray and the tray 2. At this time, since the cooker main body heated by the external heating means is heated to 100 degrees Celsius or more, high temperature cooking is performed while wet steam of 100 degrees Celsius rises in the space 9 and is accumulated in this space. Heated by the heat from the vessel body, 110 to 1100 degrees Celsius
It becomes high temperature dry steam of 30 degrees or more and is jetted upward from the notch portion 8 of the tray. At this time, the bulging portion 7 of the cooker body 1
The steam passage is formed by a combination of the notch 8 of the tray and the notch 8.

[0008] The high temperature dry steam ejected upward from the notch of the tray collides with the inner surface of the lid 4, and the inner surface of the lid 4 serves as a guide surface, and the tray 2 extends from the upward inclined surface 4a to the downward inclined surface 4b. The object to be cooked is heated in the direction of the object to be cooked A inside. The steam that has lost some heat due to the heating of the food to be cooked is extruded upwards mainly in the parts other than the notch of the tray where the steam is ejected, but since the cooker itself is in a high temperature environment, the lid is closed. No. 4 is also hot, and the steam is reheated and circulates without dew condensation on the back surface of the lid. Excess steam is dissipated outside the vessel through the gap in the lid. The entire outer circumference of the tray 2 containing the food to be cooked A is wrapped in steam, and the food A to be cooked is heated from the entire circumference by the high-temperature dry steam in a saturated state. Neither phenomenon of evaporation of water in the cooked product occurs.

[0009]

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS An embodiment of a high temperature dry steam cooker used in a high temperature environment will be described below with reference to the accompanying drawings. FIG. 1 is an exploded perspective view of the whole. The high-temperature dry steam cooker according to the present invention has a cooker main body 1 for containing water, and an annular ring that is housed in the cooker main body and contains the food A to be cooked, and that has fallen outward over the entire circumference. Tray 2 with outer collar 3
And a lid 4 which is located above the tray 2 and covers the upper surface of the cooker body 1.

At the upper end of the cooker main body 1, a step portion 5 for supporting the outer peripheral edge portion of the outer flange 3 of the tray 2 and a step portion 6 for supporting the lid 4 are formed in two upper and lower steps. . The stepped portion 5 formed on the upper end portion of the cooker main body 1 omits a range of a constant width W at four equidistant portions as shown in FIGS. 1, 3 and 5. That is, the inner peripheral surface of the cooker main body 1 is bulged outward to form the bulged portion 7.

On the other hand, as shown in FIG. 1, the outer collar 3 of the tray 2 is provided with notches 8 having a constant width W'at four equally spaced locations corresponding to the bulging portions of the cooker body 1. The cutout portion 8 has a constant dimension X (for example, about 5 mm) from the outer peripheral edge of the outer collar 3, and the width W ′ is the same as the width W of the bulging portion or slightly wider than the width W of the bulging portion. Keep it narrow.
Then, when the tray 2 is attached to the cooker body 1, as shown in FIG.
As shown in, a small arc-shaped steam hole is formed in the area surrounded by the inner surface of the bulging portion of the cooker body 1 and the cutout portion 8 of the tray 2.

When the outer peripheral edge 3 of the tray 2 is supported by the step portion 5 of the cooker body 1 and the outer peripheral edge of the lid 4 is attached to the step portion 6 as shown in FIG. A closed space 9 is formed between the inner peripheral surface of the cooker body 1 and the outer peripheral surface of the tray 2. In particular, in the bulging portion 7 of the cooker body, a relatively large vapor reservoir 10 is formed as shown in FIG. A vapor hole is formed in the upper part of the space of the vapor reservoir 10 by a notch 8 formed in the outer collar of the tray 2.

A predetermined amount of water in the cooker body 1, that is, FIG.
As shown in, when the bottom of the tray 2 contains water that is not soaked and the cooker body is heated from the bottom, the stored water becomes water vapor and evaporates, and the space between the cooker body and the tray is evaporated. Ascend the space 9. The steam that rises is heated from the outer circumference of the cooker body to become high-temperature dry steam while rising in the space 9 or while being retained in a steam reservoir which is a part of the space 9, and is formed by the notch portion 8 of the tray. Ejects upward from the hole.

The steam ejected upward from the steam hole formed by the notch portion 8 of the tray is blown onto the inner surface of the lid 4 covering the upper portion thereof, and along the inner surface of the lid 4 along the inclined surface 4a to the inclined surface 4b. It is guided inward and is vigorously sprayed toward the object to be cooked A, so that the object to be cooked is heated and cooked.

The lid 4 covering the upper surface of the cooker main body 1 has an inner surface formed with an inclined surface 4a and an inclined surface 4b for guiding steam inward and toward the food to be cooked. However, it is preferable that they are formed continuously as smoothly as possible. Further, it is preferable that the lid 4 has a certain weight. This is because by covering the lid 4, a high-temperature dry steam holding space isolated from the outside is formed, the high-temperature dry steam holding space is sealed with a certain weight, and the steam can have a high pressure and a high temperature. This is because it is possible to enhance the cooking effect.

Further, since the high temperature dry steam cooker according to the present invention is used in a high temperature environment such as in an oven, if the material of the lid is made of metal having a good thermal conductivity, the heat of the outside Is transmitted to the steam in the cooking device to enable more effective cooking. In any case, in the present invention, since the external environment is a high temperature, the heat source used for cooking itself is relatively small, in other words, excellent in thermal efficiency,
Effective cooking will be done in a short time.

[0017]

According to the high temperature dry steam cooker used in the high temperature environment of the present invention, water is contained in the main body of the cooker and the material to be cooked is housed in the tray, and the cooked food is stored in a high temperature environment such as an oven. By heating by the heating means, the water in the cooker body evaporates and rises between the tray and cooker body, and in the meantime, it is heated to the state of high-temperature dry steam, and passes through the notch in the tray outer collar and the tray It is guided and cooked toward the food to be cooked inside. Therefore, the food to be cooked contained in the tray can be efficiently cooked to the inside of the food to be cooked in a short time by the saturated high temperature dry steam having a high temperature. Further, the food to be cooked is uniformly heated to the inside by the high-temperature dry steam having a constant high temperature, and is not exposed to unnecessary high temperature, so that it does not burn. In particular, since the product of the present invention is used in a high temperature environment, steam heating from the outer peripheral surface of the cooker body is also efficiently performed, and cooking can be efficiently performed in a shorter time with a relatively small heat source.

Further, when cooking, it is possible to cook at a constant high temperature only with water contained in the food itself without adding any cooking water such as tap water. In addition, since the condensed water of steam does not mix into the tray containing the food to be cooked during cooking, the food can be cooked without impairing the original flavor of the food and nutrients such as vitamins contained in the food. Can be cooked without losing magnesium, which is easily soluble in water.

[Brief description of drawings]

FIG. 1 is an exploded perspective view showing an embodiment of a high temperature dry steam cooker according to the present invention,

FIG. 2 is a longitudinal sectional view showing an embodiment of a high temperature dry steam cooker according to the present invention,

FIG. 3 is a vertical cross-sectional view showing a working example of the high-temperature dry steam cooker according to the present invention, in a bulging portion of the cooker main body;

FIG. 4 is a plan view of an embodiment of a high temperature dry steam cooker according to the present invention, with a lid removed.

FIG. 5 is a plan view of only the cooker main body, which is an embodiment of the high temperature dry steam cooker according to the present invention.

[Explanation of symbols]

1 ... Cooker body, 2 ... Tray, 3 ... Outer collar, 4 ...
Lids, 4a, 4b ... Inclined surfaces, 5, 6 ... Steps, 7 ... Swelling parts,
8 ... Notch, 9 ... Space, 10 ... Vapor reservoir, A ... Work to be cooked.

Claims (1)

[Claims] 1. A cooker main body 1 for accommodating water therein, a tray 2 for accommodating an object to be cooked A and having an annular outer collar 3 which is outwardly lowered all around the upper end, and an upper surface of the cooker main body 1. And a lid portion 4 for covering the outer peripheral portion of the outer collar 3 of the tray 2 and a step portion 6 for supporting the lid 4 are formed at the upper end portion of the cooker main body. The stepped portion 5 supporting the outer collar 3 of the tray 2 is provided with the bulged portions 7 with the stepped portion omitted within a certain width at a plurality of positions along the entire circumference, and coincides with the bulged portion 7 without the stepped portion. At the position where the tray 2 is provided with the notch 8 on the outer peripheral portion of the outer collar 3 and which covers the upper surface of the cooker body 1, the lid 4 has a rising inclined surface 4a extending obliquely inward from the outer peripheral portion and an inner surface thereof. A high temperature dry steam cooker for use in a high temperature environment, which is characterized by forming an inwardly sloping inclined surface 4b.