JP2004033345A

JP2004033345A - Electric cooker

Info

Publication number: JP2004033345A
Application number: JP2002191901A
Authority: JP
Inventors: Hidekazu Suzuki; 鈴木　秀和
Original assignee: Matsushita Electric Industrial Co Ltd
Current assignee: Panasonic Holdings Corp
Priority date: 2002-07-01
Filing date: 2002-07-01
Publication date: 2004-02-05
Anticipated expiration: 2022-07-01
Also published as: JP3678214B2

Abstract

<P>PROBLEM TO BE SOLVED: To provide an electric cooker, which removes bad influences of waterdrops to foodstuffs and eliminates unevenness in steam cooking. <P>SOLUTION: The electric cooker has a pan 26, a cover 30, and a steam plate 21 set in the pan and provided with a plurality of holes 23 in the bottom. An opening edge 29 of the pan is provided with a cover receiving portion 32 and a support portion 33 for supporting a flange 25 of the steam plate 21. When the cover 30 and the steam plate 21 are set, a distance (gap) L1 for returning the waterdrops 46 generated on the inner surface of the cover 30 is provided between the flange 25 and the opening edge 29. Therefore, the waterdrops 46 is returned into the pan through the gap, the bad influences of the waterdrops to the foodstuffs 49 is removed, and unevenness in cooking is eliminated by supplying most steam to the foodstuffs from the plurality of holes 23 of the steam plate 21. <P>COPYRIGHT: (C)2004,JPO

Description

【０００１】
【発明の属する技術分野】
本発明は一般家庭で用いられる蒸し料理用の電気調理器に関するものである。
【０００２】
【従来の技術】
従来、この種の電気調理器としては、多くのものが知られていが、その代表的な例を図１１に基づいて説明する。
【０００３】
図において、１は蒸し料理のための食材である肉まん等を収容する蒸し皿であり、底部２には複数の蒸気通過孔３が、上端周縁にはフランジ４がそれぞれ設けてある。５は蒸し皿１の把手部である。６は水を収容し加熱される鍋であり、その側面上端部７にフランジ４を載置することにより蒸し皿１が鍋内に設置されている。８は蒸し皿１のフランジ４上に装備して鍋６の開口部を覆った蓋であり、その一部には蒸気逃がし孔９を設けている。なお、１０は蓋８の外周縁を覆う支持部材である。
【０００４】
上記した蒸し皿１は把手部５を持って容易に持ち運ぶことができ、フランジ４部の下部を鍋６の側面上端部７に載置することにより、蒸し皿１を鍋６内にセットする。その後に蓋８の支持部材１０がフランジ４の上部に嵌合して蓋８を蒸し皿１上に載置する。また、蓋９は蒸し皿１を外して、支持部材１０が鍋６の側面上端部７に嵌合して、鍋６にも載置できるものである。
【０００５】
以上の構成において、鍋６内の蒸し皿１の底部２より下方に水を入れて、蓋８を載置して鍋６を加熱する。すると、蒸気は蒸気通過孔３から上昇して、蒸し皿１と蓋８内に充満して、蒸し皿１上に収容した食材が蒸し料理される。また鍋６を加熱しつづけると蒸気の量が増えるが、蒸気の一部は蓋８の蒸気逃がし孔９から外に放出されるので、蓋８が蒸気で噴き上がることや、転げ落ちることを防止できた。
【０００６】
また、従来の他の電気調理器として、液体材料が食材の場合は、孔なしの蒸し容器を用い、その周囲から発生した蒸気を導き、蒸し料理をするようにしたものも知られている。
【０００７】
【発明が解決しようとする課題】
しかしながら、図１１に示すような電気調理器では、蒸し料理をするとき、鍋６内で発生した蒸気は、蒸し皿１蒸気通過孔３を通って蒸し皿１上に充満し、蓋８に触れて結露が起こり、その水滴は蓋８の内側を伝って下方に流れる。ここで、蓋８が蒸し皿１に載置されているので、水滴は蒸し皿１に流れ込み、蒸し皿１上の食材に触れることになり、蒸し皿１に直接食材を載せると調理がうまくできないというか課題があった。また、他の電気調理器として示したものでは、蒸し容器の周囲から蒸気を導くものであるため、蒸気が蒸し容器の内部まで回り込むことが難しく、蒸し加熱の調理ムラができるという課題があった。
【０００８】
本発明は、前記従来の課題を解決するもので、水滴による食材への悪影響をなくすとともに、蒸し加熱の調理ムラをなくした電気調理器を提供することを目的としている。
【０００９】
【課題を解決するための手段】
前記目的を達成するために、本発明の電気調理器は、水を収容し加熱される鍋の開口縁に、蓋を載置する蓋受け部と、底面に複数の孔を設けた蒸し皿のフランジを支持する支持部とを設け、前記鍋の蓋受け部に蓋を載置するとともに支持部に蒸し皿のフランジを支持した状態において、蒸し皿のフランジと鍋の開口縁との間に、蓋内面に発生する水滴を鍋内に戻す隙間を構成したものである。
【００１０】
これにより、蓋内面に発生する水滴は隙間から鍋内に戻され、水滴による食材への悪影響をなくすとともに、蒸気の多くは蒸し皿の底面に設けた複数の孔から食材に供給され、蒸し加熱の調理ムラをなくすことができる。
【００１１】
【発明の実施の形態】
請求項１に記載の発明は、水を収容し加熱される鍋と、この鍋の蓋と、鍋内に設置され底面に複数の孔を設けた蒸し皿とを有し、前記鍋の開口縁には、前記蓋を載置する蓋受け部と、この蓋受け部の内側に蒸し皿の全周に設けたフランジを支持する支持部を設け、前記鍋の蓋受け部に蓋を載置するとともに支持部に蒸し皿のフランジを支持した状態において、蒸し皿のフランジと鍋の開口縁との間に、蓋内面に発生する水滴を鍋内に戻す隙間を構成した電気調理器とすることにより、蓋内面に発生する水滴は隙間から鍋内に戻され、水滴による食材への悪影響をなくすとともに、蒸気の多くは蒸し皿の底面に設けた複数の孔から食材に供給され、蒸し加熱の調理ムラをなくすことができる。
【００１２】
請求項２に記載の発明は、蓋内面に発生する水滴を鍋内に戻す隙間は、蒸し皿のフランジと鍋の開口縁との間、および蒸し皿のフランジと蓋の内側との間にそれぞれ構成した請求項１に記載の電気調理器とすることにより、特に、蓋内面に発生する水滴は蒸し皿のフランジ上面に触れることなく鍋内に戻され、水滴による食材への悪影響をなくすことができる。
【００１３】
請求項３に記載の発明は、蒸し皿のフランジを支持する支持部は、鍋の開口縁に突出した複数個の突部より構成した請求項１に記載の電気調理器とすることにより、特に、蓋内面に発生する水滴はフランジを支持する支持部間の隙間から鍋内に戻され、水滴による食材への悪影響をなくすことができる。
【００１４】
請求項４に記載の発明は、鍋の開口縁は内側下方に向かって傾斜した傾斜面とした請求項１〜３のいずれか１項に記載の電気調理器とすることにより、特に、蓋内面に発生する水滴が鍋の開口縁に流れた際に、開口縁の傾斜面の作用によりスムーズに鍋内に戻され、水滴による食材への悪影響をなくすことができる。
【００１５】
請求項５に記載の発明は、蓋を載置する蓋受け部は、鍋の開口縁に突出した複数個の突部より構成し、その蓋受け部の内側面を蒸し皿のフランジと近接させた請求項１〜４のいずれか１項に記載の電気調理器とすることにより、蓋内面に発生する水滴は蓋受け部間の隙間から鍋内に戻され、水滴による食材への悪影響をなくすことができるとともに、蓋受け部の内側面で蒸し皿の位置ずれを防止することができる。
【００１６】
請求項６に記載の発明は、鍋の開口縁には、蒸し皿のフランジを支持する支持部の上面よりも低位置に、フランジの落ち込み防止の突出部を設けた請求項１〜５のいずれか１項に記載の電気調理器とすることにより、蒸し皿のフランジと鍋の開口縁の隙間から水滴を鍋内に戻すことができるとともにフランジの鍋内への落ち込みを防止できる。
【００１７】
請求項７に記載の発明は、鍋の開口縁には、蓋の外周に位置して上方に傾斜して伸びたフランジ部を設けた請求項１〜６のいずれか１項に記載の電気調理器とすることにより、蓋内面に発生する水滴が一度に多量に鍋の開口縁に流れてもフランジ部により鍋の外に水が流れるのを防止できる。
【００１８】
請求項８に記載の発明は、鍋の開口縁の一部には、蒸し皿のフランジと鍋の開口縁との間の隙間より大きな開口部分を設けた請求項１〜７のいずれか１項に記載の電気調理器とすることにより、開口部分から必要に応じ鍋内に足し水を行うことができる。
【００１９】
【実施例】
以下本発明の実施例について、図面を参照しながら説明する。
【００２０】
（実施例１）
図１〜図４は本発明の実施例１における電気調理器を示すものである。
【００２１】
図において、２１は蒸し料理のための食材である肉まん等を収容する蒸し皿であり、底面２２に複数の孔２３を設け、側面２４の上端全周にはフランジ２５が設けてある。２６は蒸し皿２１を内部に設置する鍋で、その底部２７をヒーター３７上に載置し、側面２８上部の開口縁２９には、蓋受け部３２が設けられている。３０は鍋２６の蓋で、全体として上に凸形の球面状であり、外周部３１が蓋受け部３２に載置され鍋の開口部を覆っている。３３は鍋２６の開口縁２９で蓋受け部３２の内側に位置して設けた支持部であり、開口縁２９に突出した幅Ｌ３の複数個の突部より構成し、蒸し皿２１のフランジ２５を支持する。
【００２２】
前記構成において、鍋２６の蓋受け部３２に蓋３０を載置するとともに支持部３３にて蒸し皿２１のフランジ２５を支持した状態では、蒸し皿２１の側面２４と鍋２６の側面２８との間に隙間４８が形成され、フランジ２５と開口縁２９の上面３４との間に縦方向の距離Ｌ１の隙間が形成され、フランジ２５と蓋３０との間に距離Ｌ２の隙間が形成されるものである。距離Ｌ２の隙間は、蓋受け部３２の内周の縦壁３５とフランジ２５の外周縁との間の隙間を通して縦方向の距離Ｌ１の隙間および蒸し皿２１の側面２４と鍋２６の側面２８との間の隙間４８に連なっている。
【００２３】
なお、図中、３６は蓋２６のつまみ、３８はヒーター３７の下方と側方を覆った遮熱板であり、補助脚３９を介してボデー４０に取り付けている。４１はボデー４０に載置する上枠、４２は鍋２６の把手、４３は鍋２６内に収容した水、４４、４５は蒸気Ａ、Ｂである。４６は蓋３０の内面に発生する水滴で、前記した各隙間を通って鍋２６内に戻る。４７は水４３が沸騰してできる泡を示す。４９は蒸し皿２１上に載せた肉まん等の食材である。
【００２４】
以上の構成において、ヒーター３７を加熱すると鍋２６の底部２７は高温になり、鍋２６に入れた水４３は沸騰する。そして蒸気Ａ４４が発生して、蒸気Ａ４４は蒸し皿２１の孔２３を通過して食材４９に当たりながら、蒸し皿２１と蓋３０の間に蒸気が充満する。そして、蒸気は蓋３０の内側に触れると結露して水滴４６が発生する。その水滴４６は蓋３０の内側を外方向で下方に流れ、外周部３１から開口縁２９に移動する。そのとき、距離Ｌ２が水滴４６の厚みよりも広い時には、水滴４６はフランジ２５に触れることはなく、縦壁３５に沿って上面３４に流れる。そして距離Ｌ１が水滴４６の厚みよりも広いときには、水滴４６はフランジ２５と上面３４の間を通って、隙間４８の間を通り鍋２６内に戻る。水滴４６が鍋２６内に戻ることにより、蒸気損失は少なく、鍋２６に入れる水量は少なくでき、機器本体をコンパクトにできる。
【００２５】
ここで、水４３が沸騰し始めると、発生した蒸気は蒸気Ａ４４のほかに蒸気Ｂ４５のように隙間４８を上昇してフランジ２５と上面３４の間からも蒸気が流れるが、水滴が戻り始めると、蒸気Ｂ４５はほとんど流れなくなる。これにより、蒸気は蒸し皿２１の孔２３から上に流れることで、食材４９には蒸気が良く当たり、うまく調理ができる。
【００２６】
また、蓋３０にできた水滴４６が鍋２６の開口縁２９に流れる際に、距離Ｌ２を４ミリ以上にすることで、水滴４６はフランジ２５の上面に触れても、フランジ２６の上面から蒸し皿２１内に水滴４６が流れ込むことがない。さらに、距離Ｌ１を３ミリ以上にすることで、鍋２６の開口縁２９に流れる水滴がフランジ２５の上面を乗り越えて、フランジ２５の上面から蒸し皿２１内に水滴４６が流れ込むことはなく、フランジ２５の下方を通って鍋２６の底に戻ることができる。また、距離Ｌ１を６ミリ以下にすることで、蒸気Ｂ４５がこの隙間から上昇する量を少なくすることできる。また、幅Ｌ３を２０ミリ以下にすると、水滴４６は支持部３３の近傍のフランジ２５と開口縁２９の間の隙間から鍋２６内に流れ、蒸し皿２１の内部に水滴４６が流れるのを防止できる。これらの事柄については実験により確認している。
【００２７】
（実施例２）
次に、図５、図６により本発明の実施例２における電気調理器について説明する。電気調理器の基本構成は実施例１と同様なので省略し、異なる部分についてのみを説明する。
【００２８】
鍋２６の開口縁２９は、内側下方に向かって傾斜した傾斜面５１としたものであり、その開口縁２９には蓋３０の外周部３１が載置される複数個の蓋受け部５２と、蓋受け部５２の内側に蒸し皿２１のフランジ２５が載置するための、複数個の支持部５３が形成されている。蓋受け部５２、支持部５３は、鍋２６の開口縁２９に突出した複数個の突部より構成している。
【００２９】
以上の構成において、蒸気は蓋３０の内側に触れると結露して水滴が発生して、その水滴は移動して、鍋２６の開口縁２９に達する。そのとき、開口縁２９が傾斜面５１になっているので、開口縁２９のフランジ２５や支持部５３の近傍に水滴が一部分溜まるのを無くし、鍋２６内に水滴をスムーズに流すことができる。
【００３０】
また、鍋２６の開口縁２９の蓋受け部５２の内側面５４は、蒸し皿２１のフランジ２５と近接した構成にした。すなわち、傾斜面５１構成により蒸し皿２１の載置位置がずれやすくなり、ずれると上に持ち上がって不安定になるが、蓋受け部５２の内側面５４を蒸し皿２１のフランジ２５に近接させることで位置ずれを防止している。
【００３１】
（実施例３）
次に、図７、図８により本発明の実施例３における電気調理器について説明する。電気調理器の基本構成は実施例１、２と同様なので省略し、異なる部分についてのみを説明する。
【００３２】
鍋２６の開口縁２９には、蓋３０を載置する複数個の蓋受け部６１と、この蓋受け部６１の内側に蒸し皿２１の全周に設けたフランジ２５を支持する複数個の支持部６２を設け、さらに支持部６２の上面よりも低位置に、複数の突出部６３を設けている。この複数の突出部６３はフランジ２５の落ち込み防止の役割を果している。
【００３３】
以上の構成において、鍋２６の開口縁２９に溜まった水滴は、実施例２のように開口縁２９を傾斜面とし、蓋受け部６１および支持部６２を複数個（実施例では３箇所）にした方が鍋２６に戻りやすいが、蒸し皿２１のフランジ２５を上から押すと鍋２６内に落ち込むため、支持部６２の上面よりも低位置に、複数の突出部６３を設けることで、フランジ２５と開口縁２９の隙間から水を流しながらフランジ２５の落ち込みを防止することができる。
【００３４】
（実施例４）
次に、図９により本発明の実施例４における電気調理器について説明する。電気調理器の基本構成は実施例１、３と同様なので省略し、異なる部分についてのみを説明する。
【００３５】
鍋２６の開口縁２９には、蓋３０の外周に位置して上方に傾斜して伸びたフランジ部７０を設けたものである。
【００３６】
これにより、蓋３０の内側を流れる水滴が一度に多くの量が鍋２６の開口縁２９に流れても、鍋２６の開口縁２９の上方に設けたフランジ部７０により鍋２６の外に水が流れるのを防止できる。また、フランジ部７０は傾斜させているので、調理時に使いやすいものである。
【００３７】
（実施例５）
次に、図１０により本発明の実施例５における電気調理器について説明する。電気調理器の基本構成は実施例１、４と同様なので省略し、異なる部分についてのみを説明する。
【００３８】
鍋２６の開口縁２９の一部には、蒸し皿２１のフランジ２５と鍋２６の開口縁２９との間の隙間より大きな開口部分７１を設けたものである。
【００３９】
これにより、鍋２６内の水量を少なししても、鍋２６の開口縁２９の大きな開口部分７１から足し水を行うことができる。これは、鍋２６の深さを浅くすることができることでもある。
【００４０】
上記した各実施例１〜５の構成は適宜組み合わせることができるものであり、各実施例そのものに限られるものではない。
【００４１】
【発明の効果】
以上のように、本発明の電機調理器は、調理中に蓋内面に発生する水滴が鍋内に戻され、水滴による食材への悪影響をなくすとともに、蒸気の多くは蒸し皿の底面に設けた複数の孔から食材に供給され、蒸し加熱の調理ムラをなくすことができるものである。
【図面の簡単な説明】
【図１】本発明の実施例１における電気調理器の断面図
【図２】同電気調理器の蒸し皿の平面図
【図３】同電気調理器の要部構成を示す部分断面図
【図４】（ａ）同電気調理器の鍋の平面図
（ｂ）同電気調理器の鍋の断面図
【図５】本発明の実施例２における電気調理器の断面図
【図６】同電気調理器の鍋の平面図
【図７】本発明の実施例３における電気調理器の断面図
【図８】同電気調理器の鍋の平面図
【図９】本発明の実施例４における電気調理器の断面図
【図１０】本発明の実施例５における電気調理器の断面図
【図１１】（ａ）従来の電気調理器の断面図
（ｂ）同電気調理器の蒸し皿の平面図
【符号の説明】
２１　蒸し皿
２３　孔
２５　フランジ
２６　鍋
２９　開口縁
３０　蓋
３２、５２、６１　蓋受け部
３３、５３、６２　支持部
３７　ヒーター
４６　水滴
４８　隙間
Ｌ１、Ｌ２　距離（隙間）
５１　傾斜面
６３　突出部
７０　フランジ部
７１　開口部分[0001]
TECHNICAL FIELD OF THE INVENTION
BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to an electric cooker for steam cooking used in general households.
[0002]
[Prior art]
Conventionally, many electric cookers of this type are known, and a typical example thereof will be described with reference to FIG.
[0003]
In the figure, reference numeral 1 denotes a steaming dish for accommodating meat buns and the like, which are ingredients for steaming dishes. A plurality of steam passage holes 3 are provided in a bottom portion 2 and a flange 4 is provided in a peripheral edge of an upper end. Reference numeral 5 denotes a handle of the steaming dish 1. Reference numeral 6 denotes a pot that contains water and is heated, and the steaming dish 1 is set in the pot by placing the flange 4 on the upper end 7 of the side surface. Reference numeral 8 denotes a lid provided on the flange 4 of the steaming dish 1 and covering the opening of the pan 6, and a steam release hole 9 is provided in a part thereof. Reference numeral 10 denotes a support member that covers the outer peripheral edge of the lid 8.
[0004]
The above-mentioned steaming dish 1 can be easily carried by holding the handle portion 5, and the steaming dish 1 is set in the pot 6 by placing the lower portion of the flange 4 on the upper end 7 on the side surface of the pot 6. Thereafter, the support member 10 of the lid 8 is fitted on the upper part of the flange 4 and the lid 8 is placed on the steaming dish 1. The lid 9 can be placed on the pot 6 by removing the steaming dish 1 and fitting the support member 10 to the upper end 7 of the side surface of the pot 6.
[0005]
In the above configuration, water is poured below the bottom 2 of the steaming dish 1 in the pan 6, the lid 8 is placed on the pan 6, and the pan 6 is heated. Then, the steam rises from the steam passage hole 3, fills the steaming dish 1 and the lid 8, and the foodstuffs stored on the steaming dish 1 are steamed and cooked. Further, if the pot 6 is continuously heated, the amount of steam increases, but a part of the steam is released to the outside through the steam release hole 9 of the lid 8, so that it is possible to prevent the lid 8 from being blown up with steam or falling down. Was.
[0006]
Further, as another conventional electric cooker, when a liquid material is a food material, a steamer without holes is used to guide steam generated from the surroundings to cook steamed food.
[0007]
[Problems to be solved by the invention]
However, in the electric cooker as shown in FIG. 11, when cooking steam, the steam generated in the pot 6 fills the steaming dish 1 through the steaming hole 1 through the steaming dish 1, and touches the lid 8. As a result, dew condensation occurs, and the water droplets flow downward along the inside of the lid 8. Here, since the lid 8 is placed on the steaming dish 1, water droplets flow into the steaming dish 1 and come into contact with the ingredients on the steaming dish 1, and if the ingredients are directly placed on the steaming dish 1, cooking cannot be performed well. Or rather, there was a problem. Also, in the case of another electric cooker, since the steam is guided from around the steaming container, it is difficult for the steam to reach the inside of the steaming container, and there is a problem that uneven cooking of the steaming and heating can occur. .
[0008]
An object of the present invention is to solve the above-mentioned conventional problems and to provide an electric cooker that eliminates adverse effects on foodstuffs caused by water droplets and that eliminates cooking unevenness caused by steaming and heating.
[0009]
[Means for Solving the Problems]
In order to achieve the above object, the electric cooker of the present invention has a lid receiving portion for placing a lid on an opening edge of a pot that contains and heats water, and a steaming dish provided with a plurality of holes on a bottom surface. A supporting portion for supporting the flange is provided, and in a state where the lid is placed on the lid receiving portion of the pot and the flange of the steaming dish is supported on the supporting portion, between the flange of the steaming dish and the opening edge of the pot, A gap is formed to return water droplets generated on the inner surface of the lid into the pot.
[0010]
As a result, water droplets generated on the inner surface of the lid are returned to the pot from the gap, eliminating adverse effects on the foodstuffs due to the waterdrops, and most of the steam is supplied to the foodstuffs from a plurality of holes provided on the bottom surface of the steaming dish, and steamed and heated Cooking unevenness can be eliminated.
[0011]
BEST MODE FOR CARRYING OUT THE INVENTION
The invention according to claim 1 has a pot containing water to be heated and heated, a lid of the pot, and a steaming dish installed in the pot and provided with a plurality of holes on a bottom surface, and an opening edge of the pot. A lid receiving portion on which the lid is placed, and a support portion for supporting a flange provided on the entire periphery of the steaming dish inside the lid receiving portion, and the lid is placed on the lid receiving portion of the pan. Along with the supporting portion of the steaming dish flange supported by the supporting portion, between the flange of the steaming dish and the opening edge of the pot, by forming an electric cooker having a gap for returning water droplets generated on the inner surface of the lid into the pot. The water droplets generated on the inner surface of the lid are returned to the pot through the gap, eliminating the adverse effects of the water droplets on the food, and many of the steam is supplied to the food through a plurality of holes provided on the bottom of the steaming dish. Unevenness can be eliminated.
[0012]
According to the invention described in claim 2, the gap for returning water droplets generated on the inner surface of the lid into the pot is provided between the flange of the steaming dish and the opening edge of the pot, and between the flange of the steaming dish and the inside of the lid, respectively. By using the electric cooker according to claim 1, in particular, water droplets generated on the inner surface of the lid are returned to the pot without touching the upper surface of the flange of the steaming dish, so that adverse effects on food ingredients due to the water droplets can be eliminated. it can.
[0013]
The invention according to claim 3 is the electric cooker according to claim 1, wherein the supporting portion for supporting the flange of the steaming dish includes a plurality of protrusions protruding from an opening edge of the pan. The water droplets generated on the inner surface of the lid are returned to the pot through the gap between the support portions supporting the flanges, so that the adverse effects on foods due to the water droplets can be eliminated.
[0014]
The invention according to claim 4 is the electric cooker according to any one of claims 1 to 3, wherein the opening edge of the pot is an inclined surface that is inclined inward and downward, particularly, the inner surface of the lid. When water droplets generated in the pan flow to the opening edge of the pot, the water is smoothly returned to the pot by the action of the inclined surface of the opening edge, so that adverse effects on food ingredients due to the water drops can be eliminated.
[0015]
According to a fifth aspect of the present invention, the lid receiving portion on which the lid is placed is constituted by a plurality of projections protruding from the opening edge of the pan, and the inner surface of the lid receiving portion is brought close to the flange of the steaming dish. By using the electric cooker according to any one of claims 1 to 4, water droplets generated on the inner surface of the lid are returned to the pot from the gap between the lid receiving portions, and the adverse effects on food ingredients due to the water droplets are eliminated. The position of the steaming dish can be prevented from being displaced on the inner surface of the lid receiving portion.
[0016]
In the invention according to claim 6, any one of claims 1 to 5, wherein the opening edge of the pan is provided with a projection for preventing the flange from dropping, at a position lower than the upper surface of the support portion for supporting the flange of the steaming dish. By using the electric cooker according to item 1, water droplets can be returned into the pot from the gap between the flange of the steaming dish and the opening edge of the pot, and the flange can be prevented from dropping into the pot.
[0017]
The invention according to claim 7 is the electric cooking device according to any one of claims 1 to 6, wherein the opening edge of the pot is provided with a flange portion that is located on the outer periphery of the lid and that extends upward and inclined. By using the container, even if a large amount of water droplets generated on the inner surface of the lid flow at one time to the opening edge of the pot, the water can be prevented from flowing out of the pot by the flange portion.
[0018]
The invention according to claim 8 is the invention according to any one of claims 1 to 7, wherein an opening portion larger than a gap between the flange of the steaming dish and the opening edge of the pan is provided in a part of the opening edge of the pan. By using the electric cooker described in (1), water can be added from the opening to the pot as needed.
[0019]
【Example】
Hereinafter, embodiments of the present invention will be described with reference to the drawings.
[0020]
(Example 1)
1 to 4 show an electric cooker according to a first embodiment of the present invention.
[0021]
In the figure, reference numeral 21 denotes a steaming dish for accommodating meat buns and the like, which are ingredients for steaming dishes. A plurality of holes 23 are provided on a bottom surface 22, and a flange 25 is provided on the entire circumference of an upper end of a side surface 24. Reference numeral 26 denotes a pot in which the steaming dish 21 is installed. The bottom portion 27 is placed on a heater 37, and a lid receiving portion 32 is provided on an opening edge 29 on the upper side surface 28. Reference numeral 30 denotes a lid of the pot 26, which has a spherical shape which is convex upward as a whole, and an outer peripheral portion 31 is placed on a lid receiving portion 32 to cover an opening of the pot. Reference numeral 33 denotes a supporting portion provided at the opening edge 29 of the pan 26 and located inside the lid receiving portion 32, and is constituted by a plurality of projections having a width L 3 protruding from the opening edge 29, and the flange 25 of the steaming dish 21. Support.
[0022]
In the above configuration, when the lid 30 is placed on the lid receiving portion 32 of the pot 26 and the flange 25 of the steaming dish 21 is supported by the support portion 33, the side surface 24 of the steaming dish 21 A gap 48 is formed between the flanges 25, a gap of a vertical distance L1 is formed between the flange 25 and the upper surface 34 of the opening edge 29, and a gap of a distance L2 is formed between the flange 25 and the lid 30. It is. The gap of the distance L2 passes through the gap between the vertical wall 35 on the inner periphery of the lid receiving portion 32 and the outer periphery of the flange 25 and the gap of the longitudinal distance L1 and the side surface 24 of the steaming dish 21 and the side surface 28 of the pan 26. Are connected to the gap 48 between them.
[0023]
In the drawing, reference numeral 36 denotes a knob of the lid 26, and reference numeral 38 denotes a heat shield plate that covers the lower side and the side of the heater 37, and is attached to the body 40 via the auxiliary leg 39. 41 is an upper frame placed on the body 40, 42 is a handle of the pot 26, 43 is water stored in the pot 26, and 44 and 45 are steams A and B. Reference numeral 46 denotes water droplets generated on the inner surface of the lid 30 and returns to the pot 26 through the above-described gaps. Reference numeral 47 denotes a bubble formed by boiling the water 43. Numeral 49 is a food material such as meat bun placed on the steaming dish 21.
[0024]
In the above configuration, when the heater 37 is heated, the temperature of the bottom 27 of the pot 26 becomes high, and the water 43 put in the pot 26 boils. Then, the steam A44 is generated, and the steam A44 fills the space between the steaming dish 21 and the lid 30 while passing through the hole 23 of the steaming dish 21 and hitting the foodstuff 49. Then, when the steam touches the inside of the lid 30, dew forms and water droplets 46 are generated. The water droplets 46 flow downward inside the lid 30 in the outward direction, and move from the outer peripheral portion 31 to the opening edge 29. At this time, when the distance L2 is larger than the thickness of the water droplet 46, the water droplet 46 does not touch the flange 25, and flows along the vertical wall 35 to the upper surface 34. When the distance L1 is larger than the thickness of the water droplet 46, the water droplet 46 passes between the flange 25 and the upper surface 34, passes through the gap 48, and returns to the pot 26. By returning the water droplets 46 into the pot 26, the steam loss is small, the amount of water to be put into the pot 26 can be reduced, and the apparatus body can be made compact.
[0025]
Here, when the water 43 starts to boil, the generated steam rises along the gap 48 like the steam B45 in addition to the steam A44, and the steam flows from between the flange 25 and the upper surface 34, but when the water droplets start to return. , And almost no steam B45 flows. As a result, the steam flows upward from the hole 23 of the steaming dish 21, so that the steam hits the food material 49 well and cooking can be performed well.
[0026]
Further, when the water droplets 46 formed on the lid 30 flow to the opening edge 29 of the pot 26, the distance L2 is set to 4 mm or more, so that the water droplets 46 are steamed from the upper surface of the flange 26 even if they touch the upper surface of the flange 25. The water droplet 46 does not flow into the dish 21. Further, by setting the distance L1 to 3 mm or more, the water droplets flowing to the opening edge 29 of the pan 26 do not run over the upper surface of the flange 25, and the water droplets 46 do not flow into the steaming dish 21 from the upper surface of the flange 25. 25 can be returned to the bottom of the pot 26 underneath. Further, by setting the distance L1 to 6 mm or less, the amount by which the steam B45 rises from the gap can be reduced. When the width L3 is set to 20 mm or less, the water droplets 46 flow into the pot 26 from the gap between the flange 25 near the support portion 33 and the opening edge 29, and prevent the water droplets 46 from flowing into the steaming dish 21. it can. These issues have been confirmed by experiments.
[0027]
(Example 2)
Next, an electric cooker according to a second embodiment of the present invention will be described with reference to FIGS. The basic configuration of the electric cooker is the same as that of the first embodiment, so that the description thereof will be omitted, and only different parts will be described.
[0028]
The opening edge 29 of the pot 26 is an inclined surface 51 inclined inward and downward, and the opening edge 29 includes a plurality of lid receiving portions 52 on which the outer peripheral portion 31 of the lid 30 is placed, A plurality of support portions 53 for mounting the flange 25 of the steaming dish 21 on the inside of the lid receiving portion 52 are formed. The lid receiving portion 52 and the support portion 53 are constituted by a plurality of protrusions protruding from the opening edge 29 of the pot 26.
[0029]
In the above-described configuration, when the steam touches the inside of the lid 30, dew forms due to condensation, and the water droplets move and reach the opening edge 29 of the pot 26. At this time, since the opening edge 29 is the inclined surface 51, it is possible to prevent water droplets from partially collecting near the flange 25 and the support portion 53 of the opening edge 29, and to smoothly flow the water droplets into the pot 26.
[0030]
Further, the inner side surface 54 of the lid receiving portion 52 of the opening edge 29 of the pan 26 was configured to be close to the flange 25 of the steaming dish 21. In other words, the mounting position of the steaming dish 21 is likely to shift due to the inclined surface 51 configuration, and if it is shifted, the steaming dish 21 is lifted up and becomes unstable, but the inner side surface 54 of the lid receiving portion 52 is brought close to the flange 25 of the steaming dish 21. Is used to prevent misalignment.
[0031]
(Example 3)
Next, an electric cooker according to a third embodiment of the present invention will be described with reference to FIGS. The basic configuration of the electric cooker is the same as that of the first and second embodiments, so that the description thereof will be omitted, and only different parts will be described.
[0032]
At the opening edge 29 of the pan 26, a plurality of lid receiving portions 61 on which the lid 30 is placed, and a plurality of supporting portions for supporting the flange 25 provided on the entire periphery of the steaming dish 21 inside the lid receiving portion 61. A portion 62 is provided, and a plurality of protrusions 63 are provided at a position lower than the upper surface of the support portion 62. The plurality of projections 63 play a role in preventing the flange 25 from dropping.
[0033]
In the above configuration, the water droplets collected on the opening edge 29 of the pot 26 have the opening edge 29 as an inclined surface as in the second embodiment, and the lid receiving portion 61 and the support portion 62 are provided in plural (three in the embodiment). It is easier to return to the pot 26, but when the flange 25 of the steaming dish 21 is pressed from above, it falls into the pot 26. Therefore, by providing a plurality of protrusions 63 at a position lower than the upper surface of the support part 62, It is possible to prevent the flange 25 from dropping while flowing water through a gap between the flange 25 and the opening edge 29.
[0034]
(Example 4)
Next, an electric cooker according to a fourth embodiment of the present invention will be described with reference to FIG. The basic configuration of the electric cooker is the same as that of the first and third embodiments, so that the description thereof will be omitted, and only different portions will be described.
[0035]
An opening edge 29 of the pot 26 is provided with a flange portion 70 that is located on the outer periphery of the lid 30 and that extends obliquely upward.
[0036]
Thereby, even if a large amount of water droplets flowing inside the lid 30 flow to the opening edge 29 of the pot 26 at one time, water is discharged outside the pot 26 by the flange portion 70 provided above the opening edge 29 of the pot 26. Flow can be prevented. Also, since the flange portion 70 is inclined, it is easy to use during cooking.
[0037]
(Example 5)
Next, an electric cooker according to a fifth embodiment of the present invention will be described with reference to FIG. The basic configuration of the electric cooker is the same as that of the first and fourth embodiments, so that the description thereof will be omitted, and only different portions will be described.
[0038]
A part of the opening edge 29 of the pot 26 is provided with an opening 71 larger than the gap between the flange 25 of the steaming dish 21 and the opening edge 29 of the pot 26.
[0039]
Thereby, even if the amount of water in the pot 26 is reduced, the water can be added from the large opening portion 71 of the opening edge 29 of the pot 26. This means that the depth of the pot 26 can be reduced.
[0040]
The configuration of each of the above-described embodiments 1 to 5 can be appropriately combined, and is not limited to each embodiment.
[0041]
【The invention's effect】
As described above, in the electric cooker of the present invention, water droplets generated on the inner surface of the lid during cooking are returned to the pot, eliminating adverse effects on foodstuffs due to the water droplets, and most of the steam is provided on the bottom surface of the steaming dish. The food is supplied from a plurality of holes to eliminate cooking unevenness caused by steaming and heating.
[Brief description of the drawings]
FIG. 1 is a cross-sectional view of an electric cooker according to a first embodiment of the present invention. FIG. 2 is a plan view of a steaming dish of the electric cooker. FIG. 3 is a partial cross-sectional view showing a main configuration of the electric cooker. (A) Plan view of the pot of the electric cooker (b) Cross-sectional view of the pot of the electric cooker [FIG. 5] Cross-sectional view of the electric cooker according to the second embodiment of the present invention [FIG. 6] FIG. 7 is a sectional view of an electric cooker according to a third embodiment of the present invention. FIG. 8 is a plan view of a pot of the electric cooker. FIG. 9 is an electric cooker according to a fourth embodiment of the present invention. FIG. 10 is a sectional view of an electric cooker according to a fifth embodiment of the present invention. FIG. 11 (a) is a sectional view of a conventional electric cooker, and (b) is a plan view of a steaming dish of the electric cooker. Description]
21 Steaming Plate 23 Hole 25 Flange 26 Pot 29 Opening Edge 30 Lids 32, 52, 61 Lid Receivers 33, 53, 62 Support 37 Heater 46 Water Drop 48 Gap L1, L2 Distance (Gap)
51 Slope 63 Projection 70 Flange 71 Opening

Claims

It has a pot containing and heated water, a lid of the pan, and a steaming dish installed in the pan and provided with a plurality of holes on a bottom surface, and the lid is placed on an opening edge of the pan. A cover receiving portion and a support portion for supporting a flange provided on the entire periphery of the steaming dish are provided inside the lid receiving portion, and the lid is placed on the lid receiving portion of the pan and the steaming dish flange is mounted on the supporting portion. An electric cooker having a gap between a flange of a steaming dish and an opening edge of the pot in a state of being supported, for returning water droplets generated on the inner surface of the lid into the pot.

2. The electric device according to claim 1, wherein gaps for returning water droplets generated on the inner surface of the lid to the inside of the pan are formed between the flange of the steaming dish and the opening edge of the pan and between the flange of the steaming dish and the inside of the lid. Cooking device.

2. The electric cooker according to claim 1, wherein the supporting portion for supporting the flange of the steaming dish comprises a plurality of protrusions protruding from an opening edge of the pan.

The electric cooker according to any one of claims 1 to 3, wherein an opening edge of the pot is an inclined surface inclined inward and downward.

5. The lid receiving part on which the lid is placed is constituted by a plurality of projections projecting from the opening edge of the pan, and the inner surface of the lid receiving part is brought close to the flange of the steaming dish. An electric cooker according to claim 1.

The electric cooker according to any one of claims 1 to 5, wherein a projection for preventing the flange from dropping is provided at a position lower than an upper surface of a supporting portion that supports the flange of the steaming dish on an opening edge of the pan. .

The electric cooker according to any one of claims 1 to 6, wherein a flange portion is provided at an opening edge of the pot, which is located on an outer periphery of the lid and is inclined upward and extends.

The electric cooker according to any one of claims 1 to 7, wherein an opening portion larger than a gap between a flange of the steaming dish and an opening edge of the pan is provided in a part of the opening edge of the pan.