JP4877357B2 - Steamer for rice cooker - Google Patents
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- JP4877357B2 JP4877357B2 JP2009110539A JP2009110539A JP4877357B2 JP 4877357 B2 JP4877357 B2 JP 4877357B2 JP 2009110539 A JP2009110539 A JP 2009110539A JP 2009110539 A JP2009110539 A JP 2009110539A JP 4877357 B2 JP4877357 B2 JP 4877357B2
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本発明は、一般家庭、あるいは業務用に使用する炊飯器用蒸し板に関するものである。 The present invention relates to a steaming plate for a rice cooker used for general household use or business use.
従来の構成は図７に示すようなものであった。赤飯や栗おこわといった蒸しおこわはもち米の調理法として代表的なものであるが、炊飯器を利用して蒸しおこわを調理することができる。平板状で表面に複数の穴を有する蒸し板を鍋内に略水平に載置し、鍋内に蒸し板が浸らない程度の量の水を張り、蒸し板の上に必要量のもち米をのせ、所定時間鍋を加熱する。鍋内の水が加熱されて蒸気が発生し、蒸し板の表面に設けた複数の穴を経由して蒸気が蒸し板上のもち米にあたり、もち米が蒸し上がっておこわができる。 The conventional configuration is as shown in FIG. Steamed rice such as red rice and chestnut rice is a typical cooking method for glutinous rice, but it can be cooked using a rice cooker. Place a steaming plate that is flat and has a plurality of holes on the surface in the pan approximately horizontally. Fill the pan with water that does not immerse the steaming plate, and put the required amount of glutinous rice on the steaming plate. Heat the pan for a specified time. The water in the pan is heated to generate steam, and the steam hits the glutinous rice on the steaming plate through a plurality of holes provided on the surface of the steaming plate, and the glutinous rice is steamed and can be produced.
特許文献１によれば、蒸し板３８はポリプロピレンよりなる合成樹脂製の円盤状をなす蒸し板本体４０を備え、この蒸し板本体４０の外周に複数個の切り欠き部４１を設けるとともに、表面に複数個の孔４２を設けている。そして前記複数個の孔４２は表面から裏面に向って、径大となるテーパー状に構成している。また前記蒸し板本体４０の裏面にはそれを支えるための４本のボス状の脚４３を一体に形成している。そして、前記ボス状の脚４３は中空状に構成されて穴４４を有し、かつ脚４３の先端部に位置して、シリコンゴム等の耐熱性の高い材質により構成された足部４５の軸部４５’を前記穴４４に圧入することにより足部４５を保持しているものである。 According to Patent Document 1, the steaming plate 38 is provided with a steaming plate main body 40 having a disc shape made of a synthetic resin made of polypropylene, a plurality of notches 41 are provided on the outer periphery of the steaming plate main body 40, and the surface thereof is provided. A plurality of holes 42 are provided. The plurality of holes 42 are formed in a tapered shape having a large diameter from the front surface to the back surface. Further, four boss-like legs 43 for supporting the steam plate main body 40 are integrally formed on the back surface of the steam plate main body 40. The boss-like leg 43 is hollow, has a hole 44, and is located at the tip of the leg 43, and is a shaft of a foot 45 made of a highly heat-resistant material such as silicon rubber. The foot 45 is held by press-fitting the portion 45 ′ into the hole 44.
蒸すという調理法を利用した調理には、赤飯や栗おこわなどの蒸しおこわの他に、中華まんやシュウマイ、茶碗蒸しなど、数多くの蒸し調理がある。ここで被調理物をお皿に載
せて蒸し調理を行えば、広範囲の食材の蒸し調理が可能になる。またお皿に盛りつけをした状態で蒸し調理を行えば、蒸し調理後にそのまま食卓に料理を提供することもできる。
In addition to steamed rice such as red rice and chestnut rice bran, there are many steamed dishes such as Chinese buns, Shumai, and steamed rice bowls. Here, if cooking is carried out by placing the object to be cooked on a plate, steam cooking of a wide range of ingredients becomes possible. In addition, if steam cooking is performed with the dishes on the plate, the dishes can be directly provided to the table after steam cooking.
しかしながら、特許文献１の蒸し板では、蒸し板の中央に蒸し板を鍋内に着脱するときに蒸し板を保持するための突起部４６が設けられており、被調理物をお皿に載せた状態で行う蒸し調理をしようとしても、蒸し板の半径以上のお皿を載せようとすると、お皿の底面が前記突起部４６に当たってしまい、蒸し板の半径以下の小さなお皿しか蒸し板の上に載せることができない。ここで一般的に家庭用で用いられる炊飯鍋は炊飯容量にもよるが、その半径が８ｃｍから１２ｃｍ程度なので、小皿程度の大きさのお皿しか蒸し板の上に載せることができず、わずかな量の蒸し調理しかできないため、被調理物をお皿に載せた蒸し調理には向かなかった。 However, in the steaming plate of Patent Document 1, a protrusion 46 is provided in the center of the steaming plate to hold the steaming plate when the steaming plate is attached to and detached from the pan, and the food to be cooked is placed on the plate. Even if steam cooking is performed in a state, if a plate larger than the radius of the steaming plate is placed, the bottom surface of the plate hits the protrusion 46, and only a small plate smaller than the steaming plate radius is placed on the steaming plate. Can not be put on. Here, rice cooker generally used for home use depends on the rice cooking capacity, but its radius is about 8cm to 12cm, so only a dish of the size of a small plate can be placed on the steaming plate, Since only a small amount of steaming cooking is possible, it was not suitable for steaming cooking where the food to be cooked was placed on a plate.
前記従来の課題を解決するために、本発明の炊飯器用蒸し板は、その半径が８ｃｍから１２ｃｍの炊飯鍋内に着脱自在に装備され、その外形が略円形かつ表面に複数個の穴と炊飯鍋内に着脱するときに挟持するための突起部を有する蒸し板において、蒸し板の中心から端部までの距離をＲとした時、突起部の中心は蒸し板の中心から１／２Ｒの距離より蒸し板の端部側に設け、３／２Ｒが１２ｃｍ以上とし、突起部の端部と蒸し板の端部の間に若干の隙間を設けたものである。また、複数の脚部を有し、突起部の略半分以上の領域は複数の脚部で囲まれる領域内に位置するものである。 In order to solve the above-mentioned conventional problems, the steamer for rice cooker of the present invention is detachably mounted in a rice cooker having a radius of 8 to 12 cm . The outer shape is substantially circular and the surface has a plurality of holes and rice cookers. In a steaming plate having a protrusion for holding it in and out of the pan, when the distance from the center of the steaming plate to the end is R, the center of the protrusion is a distance of 1 / 2R from the center of the steaming plate. It is provided on the end side of the steaming plate, 3 / 2R is 12 cm or more, and a slight gap is provided between the end of the projection and the end of the steaming plate. Moreover, it has a some leg part and the area | region of about half or more of a projection part is located in the area | region enclosed by a some leg part.
蒸し板の突起部が蒸し板の中心から端部方向へと移動したことにより、蒸し板の上に載せることのできるお皿が大きくなり、一般的に家庭用で用いられる炊飯鍋に対して、およそ１２ｃｍ程度以上の一品料理として十分な量の食材を載せることのできるお皿を置くことができるようになる。また、お皿に食材を載せ、いざ蒸し板の上にお皿を載せようとしたときに鍋内にお皿が入らないと、一回り小さいお皿に食材を載せかえなければならず、大変手間であるので、調理前に蒸し板の上に載せることのできるお皿を判別しておかないとならないが、突起部を蒸し板の中心から１／２Ｒの距離より前記蒸し板の端部側に設けたことで、突起部のない部分は３／２Ｒの領域となる。すなわちお皿を載せることのできる領域がおよそ鍋より一回り小さい領域となり、一目で視覚的に鍋内に入るお皿を判別するのにほどよい領域である。そのため鍋内に入るお皿を確実に選択できる。またお皿を鍋内に出し入れするために指の入る隙間がお皿と鍋側面の間に必要であるが、お皿は前記突起部により鍋内の前記突起部と反対側に寄った状態となり、前記突起部近傍の鍋の側面とお皿の間にはお皿を取出すために指を入れる隙間も確実に確保される。さらに、蒸しおこわは調理後に鍋内よりシャモジでお椀によそう作業が必要となるが、突起部端部と蒸し板端部の間にシャモジが入るような隙間を設けることで、突起部周辺、特に突起部の根元に残った蒸しおこわもきれいにお椀によそうことができる。加えて、蒸しおこわを取出した後に蒸し板を鍋から取り外す際に、突起部周辺に蒸しおこわは残っていないので、突起部も掴みやすくなる。 Because the protruding part of the steaming plate has moved from the center of the steaming plate toward the end, the dish that can be placed on the steaming plate becomes larger, and for rice cookers generally used for home use, A dish on which a sufficient amount of ingredients can be placed as a dish of about 12 cm or more can be placed. Also, if you put the ingredients on the plate and try to put the dishes on the steaming plate, if you do not put the dishes in the pan, you will have to put the ingredients on a slightly smaller plate. Since it is troublesome, it is necessary to distinguish the plate that can be placed on the steaming plate before cooking, but the protrusion is located at the end of the steaming plate at a distance of 1 / 2R from the center of the steaming plate. As a result, the portion without the protrusion becomes a 3 / 2R region. In other words, the area on which the plate can be placed is an area that is slightly smaller than the pan, and is a suitable region for visually identifying the plate that enters the pan at a glance. Therefore, you can select the dishes that will fit in the pan. In addition, there is a gap between the plate and the side of the pan in order to put the plate in and out of the pan, but the plate is in a state of being close to the projection in the pan by the projection. In addition, a gap for inserting a finger to take out the plate is surely ensured between the side surface of the pan near the protrusion and the plate. In addition, steaming is required to be cooked with rice cake from the pot after cooking, but by providing a gap between the protrusion edge and the steaming plate edge, the area around the protrusion, In particular, the steaming residue left at the base of the protrusion can be neatly cleaned. In addition, when the steaming plate is removed from the pan after taking out the steaming steam, the steaming steam does not remain around the protrusions, so that the protrusions can be easily grasped.
また、蒸しおこわは調理後に鍋内よりシャモジでお椀によそう作業が必要となるが、突起部周辺の蒸しおこわはシャモジで掻き出すようにして取出すこととなるが、掻き出す際に突起部の半分以上の領域は脚部にて支持されていることにより、蒸し板が傾いたりするようなことがなくなり安定して水平状態を保っているので、シャモジで掻き出す作業がしやすい。 In addition, steaming is required to be cooked in a pot from the inside of the pan after cooking, but steaming around the protrusion is taken out with a chamoji, but when it is scraped, more than half of the protrusion Since this area is supported by the legs, the steaming plate is not tilted and is kept in a stable horizontal state, so that it is easy to scrape with a chamo-ji.
本発明の炊飯器用蒸し板は、一品料理として十分な量の食材の載る皿を蒸し板の上に載せることを可能にする。 The steaming plate for a rice cooker of the present invention makes it possible to place a dish on which a sufficient amount of ingredients are placed on a steaming plate as a dish.
第１の発明の炊飯器用蒸し板は、その半径が８ｃｍから１２ｃｍの炊飯鍋内に着脱自在に装備され、その外形が略円形かつ表面に複数個の穴と炊飯鍋内に着脱するときに挟持するための突起部を有する蒸し板において、前記蒸し板の中心から端部までの距離をＲとした時、前記突起部の中心は前記蒸し板の中心から１／２Ｒの距離より前記蒸し板の端部側に設け、３／２Ｒが１２ｃｍ以上とし、突起部の端部と蒸し板の端部の間に若干の隙間を設けたものである。 The steaming plate for a rice cooker according to the first invention is detachably mounted in a rice cooker having a radius of 8 cm to 12 cm. In the steaming plate having a protrusion for performing the operation, when the distance from the center of the steaming plate to the end is R, the center of the protrusion is less than the distance of 1 / 2R from the center of the steaming plate. Provided on the end side, 3 / 2R is 12 cm or more, and a slight gap is provided between the end of the projection and the end of the steaming plate.
蒸し板の突起部が蒸し板の中心から端部方向へと移動したことにより、蒸し板の上に載せることのできるお皿が大きくなり、一般的に家庭用で用いられる炊飯鍋に対して、およそ１２ｃｍ程度以上の一品料理として十分な量の食材を載せることのできるお皿を置くことができるようになる。また、お皿に食材を載せ、いざ蒸し板の上にお皿を載せようとしたときに鍋内にお皿が入らないと、一回り小さいお皿に食材を載せかえなければならず、大変手間であるので、調理前に蒸し板の上に載せることのできるお皿を判別しておかないとならないが、突起部を蒸し板の中心から１／２Ｒの距離より前記蒸し板の端部側に設けたことで、突起部のない部分は３／２Ｒの領域となる。すなわちお皿を載せることのできる領域がおよそ鍋より一回り小さい領域となり、一目で視覚的に鍋内に入るお皿を判別するのにほどよい領域である。そのため鍋内に入るお皿を確実に選択できる。またお皿を鍋内に出し入れするために指の入る隙間がお皿と鍋側面の間に必要であるが、お皿は前記突起部により鍋内の前記突起部と反対側に寄った状態となり、前記突起部近傍の鍋の側面とお皿の間にはお皿を取出すために指を入れる隙間も確実に確保される。 Because the protruding part of the steaming plate has moved from the center of the steaming plate toward the end, the dish that can be placed on the steaming plate becomes larger, and for rice cookers generally used for home use, A dish on which a sufficient amount of ingredients can be placed as a dish of about 12 cm or more can be placed. Also, if you put the ingredients on the plate and try to put the dishes on the steaming plate, if you do not put the dishes in the pan, you will have to put the ingredients on a slightly smaller plate. Since it is troublesome, it is necessary to distinguish the plate that can be placed on the steaming plate before cooking, but the protrusion is located at the end of the steaming plate at a distance of 1 / 2R from the center of the steaming plate. As a result, the portion without the protrusion becomes a 3 / 2R region. In other words, the area on which the plate can be placed is an area that is slightly smaller than the pan, and is a suitable region for visually identifying the plate that enters the pan at a glance. Therefore, you can select the dishes that will fit in the pan. In addition, there is a gap between the plate and the side of the pan in order to put the plate in and out of the pan, but the plate is in a state of being close to the projection in the pan by the projection. In addition, a gap for inserting a finger to take out the plate is surely ensured between the side surface of the pan near the protrusion and the plate.
さらに、蒸しおこわは調理後に鍋内よりシャモジでお椀によそう作業が必要となるが、突起部端部と蒸し板端部の間にシャモジが入るような隙間を設けることで、突起部周辺、特に突起部の根元に残った蒸しおこわもきれいにお椀によそうことができる。加えて、蒸しおこわを取出した後に蒸し板を鍋から取り外す際に、突起部周辺に蒸しおこわは残っていないので、突起部も掴みやすくなる。 In addition, steaming is required to be cooked with rice cake from the pot after cooking, but by providing a gap between the protrusion edge and the steaming plate edge, the area around the protrusion, In particular, the steaming residue left at the base of the protrusion can be neatly cleaned. In addition, when the steaming plate is removed from the pan after taking out the steaming steam, the steaming steam does not remain around the protrusions, so that the protrusions can be easily grasped.
第２の発明の炊飯器用蒸し板は、その半径が８ｃｍから１２ｃｍの炊飯鍋内に着脱自在に装備され、その外形が略円形かつ表面に複数個の穴と炊飯鍋内に着脱するときに挟持するための突起部を有する蒸し板において、前記蒸し板の中心から端部までの距離をＲとした時、前記突起部の中心は前記蒸し板の中心から１／２Ｒの距離より前記蒸し板の端部側に設け、３／２Ｒが１２ｃｍ以上とし、複数の脚部を有し、前記突起部の略半分以上の領域は前記複数の脚部で囲まれる領域内に位置するものである。蒸し板の突起部が蒸し板の中心から端部方向へと移動したことにより、蒸し板の上に載せることのできるお皿が大きくなり、一般的に家庭用で用いられる炊飯鍋に対して、およそ１２ｃｍ程度以上の一品料理として十分な量の食材を載せることのできるお皿を置くことができるようになる。また、お皿に食材を載せ、いざ蒸し板の上にお皿を載せようとしたときに鍋内にお皿が入らないと、一回り小さいお皿に食材を載せかえなければならず、大変手間であるので、調理前に蒸し板の上に載せることのできるお皿を判別しておかないとならないが、突起部を蒸し板の中心から１／２Ｒの距離より前記蒸し板の端部側に設けたことで、突起部のない部分
は３／２Ｒの領域となる。すなわちお皿を載せることのできる領域がおよそ鍋より一回り小さい領域となり、一目で視覚的に鍋内に入るお皿を判別するのにほどよい領域である。そのため鍋内に入るお皿を確実に選択できる。またお皿を鍋内に出し入れするために指の入る隙間がお皿と鍋側面の間に必要であるが、お皿は前記突起部により鍋内の前記突起部と反対側に寄った状態となり、前記突起部近傍の鍋の側面とお皿の間にはお皿を取出すために指を入れる隙間も確実に確保される。さらに、蒸しおこわは調理後に鍋内よりシャモジでお椀によそう作業が必要となるが、突起部周辺の蒸しおこわはシャモジで掻き出すようにして取出すこととなるが、掻き出す際に突起部の半分以上の領域は脚部にて支持されていることにより、蒸し板が傾いたりするようなことがなくなり安定して水平状態を保っているので、シャモジで掻き出す作業がしやすい。
The steaming plate for a rice cooker of the second invention is detachably mounted in a rice cooker having a radius of 8 cm to 12 cm, and is sandwiched when the outer shape is substantially circular and the surface is attached to and detached from a plurality of holes and the rice cooker. In the steaming plate having a protrusion for performing the operation, when the distance from the center of the steaming plate to the end is R, the center of the protrusion is less than the distance of 1 / 2R from the center of the steaming plate. Provided on the end side, 3 / 2R is 12 cm or more , has a plurality of legs, and a region of approximately half or more of the protrusions is located in a region surrounded by the plurality of legs. Because the protruding part of the steaming plate has moved from the center of the steaming plate toward the end, the dish that can be placed on the steaming plate becomes larger, and for rice cookers generally used for home use, A dish on which a sufficient amount of ingredients can be placed as a dish of about 12 cm or more can be placed. Also, if you put the ingredients on the plate and try to put the dishes on the steaming plate, if you do not put the dishes in the pan, you will have to put the ingredients on a slightly smaller plate. Since it is troublesome, it is necessary to distinguish the plate that can be placed on the steaming plate before cooking, but the protrusion is located at the end of the steaming plate at a distance of 1 / 2R from the center of the steaming plate. As a result, the portion without the protrusion becomes a 3 / 2R region. In other words, the area on which the plate can be placed is an area that is slightly smaller than the pan, and is a suitable region for visually identifying the plate that enters the pan at a glance. Therefore, you can select the dishes that will fit in the pan. In addition, there is a gap between the plate and the side of the pan in order to put the plate in and out of the pan, but the plate is in a state of being close to the projection in the pan by the projection. In addition, a gap for inserting a finger to take out the plate is surely ensured between the side surface of the pan near the protrusion and the plate. In addition, steaming is required to be cooked from the inside of the pan after cooking, but the steaming around the protrusion is taken out with a chamoji, but more than half of the protrusion when scraped. Since this area is supported by the legs, the steaming plate is not tilted and is kept in a stable horizontal state, so that it is easy to scrape with a chamo-ji.
（実施の形態１）
本発明の実施の形態１について、図１から図６を用いて説明する。図１において、炊飯器本体１は有底筒状の鍋収納部１ａを有し、着脱自在に鍋２を収納する。鍋収納部１ａの底部には底誘導コイル３が鍋加熱手段となり、鍋２を誘導加熱し炊飯・保温を行う。４は底センサーで、鍋２の温度を検知し、制御手段である制御部５へ信号を送る。制御部５はマイコン（図示せず）が設けられており、底センサー４の信号より底誘導コイル３への通電量を変化させ、鍋２の加熱量を可変することで鍋２の温度を炊飯・保温時に適温に制御する。
(Embodiment 1)
Embodiment 1 of the present invention will be described with reference to FIGS. In FIG. 1, the rice cooker main body 1 has a bottomed cylindrical pot storage part 1a, and stores the pot 2 in a detachable manner. A bottom induction coil 3 serves as a pot heating means at the bottom of the pot storage section 1a, and the pot 2 is induction-heated to perform rice cooking and heat insulation. Reference numeral 4 denotes a bottom sensor which detects the temperature of the pan 2 and sends a signal to the control unit 5 which is a control means. The control unit 5 is provided with a microcomputer (not shown), changes the energization amount to the bottom induction coil 3 from the signal of the bottom sensor 4, and changes the heating amount of the pan 2 to change the temperature of the pan 2.・ Control the temperature appropriately.
本体上部は本体後部のヒンジ部６に設けたヒンジ軸７にて軸支された、開閉自在な蓋体８で覆われている。蓋体８の先端には蓋フック係合部１４が設けられており、本体前方のフックボタン１６と閉蓋時に係合し、炊飯または保温中に蓋が開くのを防止する。フックボタン１６を押すと、蓋フック係合部１４とフックボタン１６の係合が外れ、蓋体のヒンジ部６に設けられたヒンジバネ１７の力によって蓋が開く。 The upper part of the main body is covered with an openable / closable lid body 8 that is pivotally supported by a hinge shaft 7 provided on the hinge section 6 at the rear of the main body. A lid hook engaging portion 14 is provided at the tip of the lid body 8 and is engaged with the hook button 16 on the front side of the main body when the lid is closed to prevent the lid from being opened during cooking or warming. When the hook button 16 is pressed, the lid hook engaging portion 14 and the hook button 16 are disengaged, and the lid is opened by the force of the hinge spring 17 provided on the hinge portion 6 of the lid body.
炊飯中や保温中にご飯から発生した蒸気は蓋体８の鍋側に付着し、蓋体８を開いたときに露が本体上縁部１ｂに滴下したり、保温中にご飯の上に落下して、ご飯を白化させたりする。そこで、蓋体８には鍋２の内部空間を加熱する内蓋９が設けられており、内蓋９は蓋加熱手段である蓋誘導コイル１０により誘導加熱され発熱し、炊飯・保温・蒸し調理中にご飯の上に露が滴下するのを防止する。 Steam generated from rice during cooking or heat retention adheres to the pan side of the lid 8, and when the lid 8 is opened, dew drops on the upper edge 1 b of the main body or falls onto the rice during the warming. And whitening the rice. Therefore, the lid 8 is provided with an inner lid 9 for heating the internal space of the pan 2. The inner lid 9 is heated by induction by a lid induction coil 10 which is a lid heating means, and cooks rice, heat and steam. Prevents dew from dropping on the rice.
内蓋９には内蓋蒸気口９ａが設けられており、炊飯・保温中に発生する蒸気は、内蓋蒸気口９ａを通過し、蓋蒸気口８ａから外部へ流出する。１８は蒸気口パッキンで、内蓋蒸気口９ａからの蒸気が蓋体８の内部に流入するのを防止している。また１９は内蓋９に一体に設けられた鍋パッキンで、内蓋９と鍋２のフランジ部２ａの間から蒸気が外部へ漏れ出すのを防止している。 The inner lid 9 is provided with an inner lid steam port 9a, and steam generated during rice cooking / warming passes through the inner lid steam port 9a and flows out from the lid steam port 8a to the outside. A steam port packing 18 prevents the steam from the inner lid steam port 9 a from flowing into the lid body 8. Reference numeral 19 denotes a pot packing provided integrally with the inner lid 9 to prevent the steam from leaking to the outside from between the inner lid 9 and the flange portion 2a of the pot 2.
天面に複数個の穴２０ｃを有した蒸し板２０は鍋２に取り付けられ、鍋２の内面が傷つかないように弾性部材で構成された蒸し板ゴム２１を設けた複数の脚部２２を有している。また蒸し板を鍋に着脱する時に蒸し板を挟持するための突起部２３が表面に設けてある。 A steaming plate 20 having a plurality of holes 20c on the top surface is attached to the pan 2, and has a plurality of legs 22 provided with steaming plate rubber 21 made of an elastic member so that the inner surface of the pan 2 is not damaged. is doing. Moreover, the protrusion part 23 for pinching a steaming board when attaching / detaching a steaming board to a pan is provided in the surface.
次に、この炊飯器の蒸し調理の動作について説明する。 Next, the steaming cooking operation of this rice cooker will be described.
まず、内蓋９を蓋体８に装着する。そして、所定量の水を鍋２に入れ、鍋収納部１ａに鍋２を装備する。次に蒸し板２０を鍋２内に略水平となるように取り付ける。そして、蒸しおこわであれば、そのまま蒸し板２０上に一晩水に浸したもち米を表面が平らになるように並べる。またお皿の上に被調理物をのせて蒸し調理を行うのであれば、被調理物を載せたお皿を蒸し板２０の上に載せる。 First, the inner lid 9 is attached to the lid body 8. Then, a predetermined amount of water is put into the pan 2 and the pan 2 is installed in the pan storage portion 1a. Next, the steam plate 20 is attached in the pan 2 so as to be substantially horizontal. And if it is steamed, the glutinous rice immersed in water overnight on the steaming board 20 will be arranged so that the surface may become flat. In addition, if cooking is to be performed with the food to be cooked on the plate, the plate on which the food is to be cooked is placed on the steaming plate 20.
蓋体８を閉じる。続いて、動作開始ボタン（図示せず）を押すと蒸し調理開始の信号が制御部５のマイコン（図示せず）へと送られ、蒸し調理を開始する。マイコンは、あらかじめプログラムされた蒸し調理動作を実行し、底センサー４から送られる鍋２の温度を入力として、底誘導コイル３と蓋誘導コイル１０を最適に通電制御し炊飯を行う。 Close the lid 8. Subsequently, when an operation start button (not shown) is pressed, a steam cooking start signal is sent to the microcomputer (not shown) of the control unit 5 to start steam cooking. The microcomputer performs a steaming cooking operation programmed in advance, and uses the temperature of the pan 2 sent from the bottom sensor 4 as an input to cook the rice by optimally energizing the bottom induction coil 3 and the lid induction coil 10.
蒸すという調理法を利用した調理には、赤飯や栗おこわなどの蒸しおこわの他に、中華まんやシュウマイ、茶碗蒸しなど、数多くの蒸し調理がある。ここで被調理物をお皿に載せて蒸し調理を行えば、広範囲の食材の蒸し調理が可能になる。またお皿に盛りつけをした状態で蒸し調理を行えば、蒸し調理後にそのまま食卓に料理を提供することもできる。 In addition to steamed rice such as red rice and chestnut rice bran, there are many steamed dishes such as Chinese buns, Shumai, and steamed rice bowls. Here, if cooking is carried out by placing the object to be cooked on a plate, steam cooking of a wide range of ingredients becomes possible. In addition, if steam cooking is performed with the dishes on the plate, the dishes can be directly provided to the table after steam cooking.
従来の蒸し板では、蒸し板の中央に蒸し板を鍋内に着脱するときに蒸し板を保持するための突起部が設けられており、被調理物をお皿に載せた状態で行う蒸し調理をしようとしても、蒸し板の半径以上のお皿を載せようとすると、お皿の底面が前記突起部に当たってしまい、蒸し板の半径以下の小さなお皿しか蒸し板の上に載せることができない。ここで一般的に家庭用で用いられる炊飯鍋は炊飯容量にもよるが、その半径が８ｃｍから１２ｃｍ程度なので、小皿程度の大きさのお皿しか蒸し板の上に載せることができず、わずかな量の蒸し調理しかできないため、被調理物をお皿に載せた蒸し調理には向かなかった。 In the conventional steaming plate, there is a protrusion in the center of the steaming plate to hold the steaming plate when attaching and detaching the steaming plate in the pan, and steaming cooking with the food to be cooked placed on a plate Even when trying to place a plate larger than the steaming plate radius, the bottom of the plate hits the projection, and only a small plate smaller than the steaming plate radius can be placed on the steaming plate. Here, rice cooker generally used for home use depends on the rice cooking capacity, but its radius is about 8cm to 12cm, so only a dish of the size of a small plate can be placed on the steaming plate, Since only a small amount of steaming cooking is possible, it was not suitable for steaming cooking where the food to be cooked was placed on a plate.
しかしながら、図２に示すように本実施の形態の蒸し板２０では、蒸し板２０の中心２０ａから端部２０ｂまでの距離をＲとした時、蒸し板２０の突起部２３の中心２３ａが蒸し板２０の中心２０ａから１／２Ｒの距離より蒸し板２０の端部２０ｂ側に設けてある。これにより、蒸し板の上に載せることのできるお皿が大きくなり、一般的に家庭用で用いられる炊飯鍋に対して、およそ１２ｃｍ程度以上の一品料理として十分な量の食材を載せることのできるお皿を置くことができるようになる。また、お皿に食材を載せ、いざ蒸し板２０の上にお皿を載せようとしたときに鍋２内にお皿が入らないと、一回り小さいお皿に食材を載せかえなければならず、大変手間であるので、調理前に蒸し板２０の上に載せることのできるお皿を判別しておかないとならないが、突起部２３を蒸し板の中心２０ａから１／２Ｒの距離より蒸し板２０の端部２０ｂ側に設けたことで、突起部２３のない部分は３／２Ｒの領域となるが、この領域はおよそ鍋より一回り小さい領域２４であり、図３に示すように一目で視覚的に鍋２内に入るお皿を判別するのにほどよい領域である。そのため鍋２内に入るお皿を確実に選択できる。また図４に示すように、お皿２５を鍋２内に出し入れするために指の入る隙間がお皿と鍋側面２ｂの間に必要であるが、お皿２５は突起部２３により鍋２内の突起部２３と反対側に寄った状態となり、突起部２３近傍の鍋の側面とお皿の間にはお皿を取出すために指を入れる隙間２８も確実に確保される。 However, as shown in FIG. 2, in the steaming plate 20 of the present embodiment, when the distance from the center 20a of the steaming plate 20 to the end 20b is R, the center 23a of the projection 23 of the steaming plate 20 is the steaming plate. It is provided on the end 20b side of the steaming plate 20 at a distance of 1 / 2R from the center 20a. As a result, the dish that can be placed on the steaming plate becomes larger, and a sufficient amount of ingredients can be placed as a dish of about 12 cm or more for a rice cooker generally used at home. You will be able to put a plate. Also, if you put the food on the plate and try to place the plate on the steaming plate 20, if the plate does not enter the pan 2, you will have to put the food on a slightly smaller plate. Because it is very troublesome, it is necessary to determine the plate that can be placed on the steaming plate 20 before cooking, but the protrusion 23 is a steaming plate from the center 20a of the steaming plate at a distance of 1 / 2R. By providing it on the end 20b side of 20, the portion without the protrusion 23 becomes a 3 / 2R region, but this region is a region 24 that is slightly smaller than the pan, at a glance as shown in FIG. This is an area that is suitable for visually discriminating the dishes that enter the pot 2. Therefore, it is possible to reliably select the dishes that enter the pot 2. Also, as shown in FIG. 4, in order to put the plate 25 in and out of the pan 2, a gap for the finger to enter is necessary between the plate and the pan side surface 2 b. Thus, a gap 28 for inserting a finger to take out the plate is ensured between the side surface of the pan near the projection 23 and the plate.
また、図２に示すように突起部２３はリブ形状であって、リブ形状は長手方向が略円形な蒸し板の中心方向から端部方向へ向けて延設され、かつリブ形状の高さは蒸し板２０の中心側の起点２３ｄから端部２０ｂに向うにしたがって徐々に高くなっている。突起部２３をリブ形状としリブ形状を長手方向が略円形な蒸し板２０の中心２０ａから端部２０ｂへ向けて延設することで、蒸し板２０を鍋２に着脱する際に突起部２３を掴むと、図３に示すように指は自然とリブの長手方向と平行な状態となり、蒸し板２０の着脱時に指が鍋側面２ｂに当たることがないので、蒸し板２０の着脱がしやすい。さらには、蒸し調理の直後の鍋側面２ｂは熱くなっているが、蒸し調理の直後に蒸し板２０を取出す場合においても熱い鍋側面２ｂに指が触れる恐れがない。加えて、蒸し板２０を掴む時に、蒸し板２０のできるだけ重心近くを掴む方がバランスよく蒸し板２０を掴むことができ、蒸し板２０を取り付ける時に取り付け易いが、リブ形状の長手方向を本例の方向とすることで、蒸し板２０の重心位置に近い部分を掴むことができ、蒸し板２０を保持しやすい。 Further, as shown in FIG. 2, the protruding portion 23 has a rib shape, and the rib shape extends from the center direction of the steam plate whose longitudinal direction is substantially circular toward the end portion, and the height of the rib shape is The height gradually increases from the starting point 23d on the center side of the steaming plate 20 toward the end 20b. The protrusion 23 is formed in a rib shape, and the rib shape is extended from the center 20a of the steaming plate 20 having a substantially circular longitudinal direction toward the end 20b. When grasped, the finger naturally becomes parallel to the longitudinal direction of the rib as shown in FIG. 3, and the finger does not hit the pan side surface 2b when the steaming plate 20 is attached / detached. Furthermore, although the pan side 2b immediately after cooking is hot, there is no fear that a finger touches the hot pan side 2b even when the steaming plate 20 is taken out immediately after cooking. In addition, when the steaming plate 20 is gripped, the steaming plate 20 can be gripped in a balanced manner by gripping the steaming plate 20 as close as possible to the center of gravity. By setting it as this direction, the part near the gravity center position of the steaming board 20 can be grasped, and the steaming board 20 is easy to hold | maintain.
そして、図４のようにお皿は掴むことができるように、お皿の端部外周２５ａはお皿の
底面２５ｂよりほとんどの場合において高くなっている。本実施の形態では突起部２３はお皿２５の形状に沿うように徐々に高くなっているので、図５のように、多少外径が大きいお皿２６を用いた時、お皿２６の外径２６ａが突起部２３の位置にあっても、お皿２６近くの突起部２３はお皿２６より低い位置にあり、お皿２６と当接しない。そのため、被調理物を載せるお皿を選択する際に、突起部２３のない部分である蒸し板２０の３／２Ｒの領域よりも多少大きなお皿２６でも蒸し板２０の上に載せることができるようになり、適当な大きさのお皿を選択すれば蒸し板２０上に載せることができるので、蒸し調理に用いるお皿の選択が楽になる。
As shown in FIG. 4, the outer periphery 25a of the end of the plate is higher than the bottom surface 25b of the plate in most cases so that the plate can be grasped. In the present embodiment, since the projection 23 is gradually increased so as to follow the shape of the plate 25, when the plate 26 having a slightly larger outer diameter is used as shown in FIG. Even if 26 a is at the position of the projection 23, the projection 23 near the plate 26 is at a lower position than the plate 26 and does not contact the plate 26. Therefore, when selecting a dish on which to-be-cooked food is to be placed, a dish 26 that is slightly larger than the 3 / 2R region of the steaming plate 20 that is the portion without the protrusion 23 can be placed on the steaming plate 20. Thus, if a dish of an appropriate size is selected, it can be placed on the steaming plate 20, so that it is easy to select a dish to be used for steaming cooking.
そして、図２に示すように突起部２３の端部２３ｂと蒸し板の端部２０ｂの間に若干の隙間２０ｄが設けてある。ここで、蒸しおこわは調理後に鍋２よりシャモジでお椀によそう作業が必要となるが、突起部端部２３ｂと蒸し板２０の端部２０ｂの間にシャモジが入るような隙間２０ｄを設けることで、突起部２３周辺、特に突起部２３の根元２３ｃに残った蒸しおこわもきれいにお椀によそうことができる。加えて、蒸しおこわを取出した後に蒸し板２０を鍋２から取り外す時、突起部２３周辺に蒸しおこわは残っていないので、突起部２３も掴みやすくなる。ここで、隙間２０ｄに必要な寸法ａはシャモジの先端が入る程度の隙間が確保されていればよく、およそ５ｍｍ以上あればその効果を発揮する。 As shown in FIG. 2, a slight gap 20d is provided between the end 23b of the projection 23 and the end 20b of the steaming plate. Here, steaming is required to be cooked with a chamoji from the pan 2 after cooking, but a gap 20d is provided between the protruding portion 23b and the end 20b of the steaming plate 20 so that the chamomile enters. Thus, the steaming residue remaining around the protrusion 23, particularly at the root 23c of the protrusion 23, can be neatly cleaned. In addition, when the steaming plate 20 is removed from the pan 2 after the steaming is taken out, the steaming is not left around the protrusion 23, so that the protrusion 23 is easily grasped. Here, the dimension a required for the gap 20d only needs to secure a gap enough for the tip of the chamomile to enter, and the effect is exhibited if it is about 5 mm or more.
図６に示すように蒸し板２０は破線で示される複数の脚部２２を有している。そして突起部２３の略半分以上の領域は複数の脚部２２で囲まれる領域２７内に位置している。蒸しおこわは調理後に鍋２よりシャモジでお椀によそう作業が必要となるが、突起部２３周辺の蒸しおこはシャモジで掻き出すようにして取出すこととなるが、掻き出す際に突起部２３の半分以上の領域は脚部２２にて支持されていることにより、蒸し板２０が傾いたりするようなことがなくなり安定して水平状態を保っているので、シャモジで掻き出す作業がしやすい。 As shown in FIG. 6, the steaming plate 20 has a plurality of legs 22 indicated by broken lines. A region that is substantially half or more of the protrusion 23 is located in a region 27 surrounded by the plurality of legs 22. Steaming is required to be cooked in a bowl from the pan 2 after cooking, but steaming around the protrusion 23 is taken out with a chamoji, but more than half of the protrusion 23 is scraped off. This region is supported by the leg portion 22 so that the steaming plate 20 is not tilted and is kept in a stable horizontal state.
以上のように、本発明にかかる炊飯器用蒸し板は、一品料理として十分な量の食材の載るのお皿を蒸し板の上に載せることを可能にするので、民生用のみならず業務用炊飯器にも適用できる。 As described above, the steaming plate for rice cookers according to the present invention makes it possible to place a plate with a sufficient amount of ingredients on a steaming plate as a single dish, so that it is not only for consumer use but also for commercial rice cooking. It can also be applied to vessels.
２０ 蒸し板
２０ａ 蒸し板の中心
２０ｂ 蒸し板の端部
２０ｃ 複数個の穴
２０ｄ 隙間
２２ 複数の脚部
２３ 突起部
２７ 複数の脚部で囲まれる領域
20 Steaming plate 20a Center of steaming plate 20b End of steaming plate 20c Multiple holes 20d Gap 22 Multiple legs 23 Projection 27 Area surrounded by multiple legs
Claims (2)
板の中心から１／２Ｒの距離より前記蒸し板の端部側に設け、３／２Ｒが１２ｃｍ以上とし、前記突起部の端部と前記蒸し板の端部の間に若干の隙間を設けた炊飯器用蒸し板。 In a steaming plate that is detachably equipped in a rice cooker having a radius of 8 cm to 12 cm, has an outer shape that is substantially circular, and has a plurality of holes on the surface and a protrusion for clamping when attaching to and detaching from the rice cooker. When the distance from the center of the steaming plate to the end is R, the center of the projection is provided at the end of the steaming plate at a distance of 1 / 2R from the center of the steaming plate, and 3 / 2R is 12 cm. A steamer for a rice cooker, which is as described above, and has a slight gap between the end of the protrusion and the end of the steaming plate.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2009110539A JP4877357B2 (en) | 2009-04-30 | 2009-04-30 | Steamer for rice cooker |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2009110539A JP4877357B2 (en) | 2009-04-30 | 2009-04-30 | Steamer for rice cooker |
Related Parent Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2005107257A Division JP4429959B2 (en) | 2005-04-04 | 2005-04-04 | Steamer for rice cooker |
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| JP2009165865A JP2009165865A (en) | 2009-07-30 |
| JP4877357B2 true JP4877357B2 (en) | 2012-02-15 |
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| JP2009110539A Expired - Fee Related JP4877357B2 (en) | 2009-04-30 | 2009-04-30 | Steamer for rice cooker |
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| JPS5434787Y2 (en) * | 1976-10-07 | 1979-10-23 | ||
| JPH067287Y2 (en) * | 1988-07-18 | 1994-02-23 | マツダ株式会社 | Seated shape memory member |
| JP3336313B2 (en) * | 2000-07-26 | 2002-10-21 | 匠子 石原 | Auxiliary steamer |
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