JPH044661Y2 - - Google Patents

Description

[Detailed explanation of the idea] (Industrial application field) The present invention relates to a microwave rice cooker.

In particular, it relates to improvements in the structure of the lid.

(Prior art) Figure 6 shows the water temperature, water volume, and power switch ON/OFF when cooking rice with a typical conventional electric rice cooker.
An outline of the relationship with OFF is shown.

In the figure, A is a curve showing the water temperature in the container;
B is a curve showing the amount of water remaining in the container (the amount of water after subtracting the amount of water absorbed by the rice from the amount of water in the container), and C is a line showing the ON/OFF state of the electric rice cooker switch.

As you can see from this diagram, when the switch is turned on, the water temperature gradually rises and the water is gradually absorbed by the rice. After water boils at point A1 and continues to boil for a certain period of time T (this period T is called the boiling period),
When the switch is turned off, the temperature gradually decreases,
The rice is cooked through a steaming period and a steaming period (not shown).

In this way, with conventional electric rice cookers, the water temperature rises slowly, so water is absorbed well into the rice during that time, resulting in delicious rice.

FIG. 5 shows a schematic cross-sectional view of a conventional general microwave rice cooker.

In the figure, reference numeral 1 denotes a container body for storing rice and water, 2 an outer lid that closes the container body 1, and 3 an inner lid provided between the container body 1 and the outer lid 2.

The inner lid 3 has a moisture return port 3a opened in the center thereof, and has a shape that is inclined toward the return port 3a.

4 is a steam relief valve provided at the return port 3a.

Reference numeral 5 denotes a silicone rubber gasket attached to the outer periphery of the lower surface of the inner lid 3.

To cook rice using such a conventional microwave rice cooker, proceed as follows.

First, put rice and water into the container body 1, and put the inner lid 3 on.
and attach the outer cover 2.

Next, put the rice cooker in the microwave and heat it up.

FIG. 7 shows an outline of the relationship between the water temperature, water volume, and the power switch ON/OFF of the microwave oven at this time.

In the figure, A' is a curve showing the water temperature in the container, B' is a curve showing the amount of water remaining in the container (the amount of water obtained by subtracting the amount of water absorbed by the rice from the amount of water in the container), and C' is a curve showing the amount of water remaining in the container. microwave switch
This is a line indicating ON/OFF status.

As can be seen from this figure, when the switch is turned on, the temperature A' of the water in the container body 1 rises quickly compared to the case of a conventional electric rice cooker (see Figure 6), and the water gradually rises to the rice. will be absorbed into. Then, it reaches a boiling state at point A1'.

In such a state, that is, boiling period T′,
Although the pressure inside the container body 1 is higher than the atmospheric pressure, the pressure inside the container body 1 and the area around the inner lid are
Since the relief valve 4 is pushed up, its lower flange portion 4a closes the return port 3a of the inner lid 3. Therefore, the steam is ejected through the hole 4b of the relief valve 4, and the turbid liquid flows out together with the steam in the form of bubbles. The turbid liquid that flows out accumulates on the inner lid 3 because the lower flange portion 4a of the relief valve 4 blocks the return port 3a of the inner lid 3 as described above.

At this point, if you continue heating, there is a risk that the rice will boil over, and the water necessary for cooking will also be lost as steam, so please turn off the microwave for a while.
Turn OFF to stop heating.

When the heating is stopped and the pressure inside the container body 1 is reduced, the relief valve 4 is lowered and the return port 3a of the inner lid 3 is opened, and the turbid liquid that has accumulated on the inner lid 3 is released into the container body 1. Go back inside.

Wait the specified time (for example, 10 minutes) in the above state, then turn on the microwave again and heat it up.

After that, turn off the microwave and let it steam for the specified time, and the rice is ready.

FIG. 8 shows the sequence of operations from above to
An outline of the relationship between water temperature and microwave oven power switch ON/OFF is shown.

In the figure, A′ is a curve showing the water temperature in the container;
C' is a line indicating the ON/OFF state of the microwave oven switch.

(Problems to be Solved by the Invention) The conventional microwave rice cooker described above has the following problems.

Since a microwave oven is used, when heating starts, the temperature A' of the water in the container body 1 quickly rises to a boiling state, as shown in Figure 7.
If this boiling state continued, the water necessary for cooking the rice would be lost as steam and boil over, making it impossible to cook the rice deliciously.

The purpose of this invention is to solve the problems of conventional microwave rice cookers as described above, and to prevent the moisture necessary for cooking rice from being lost as steam and boiling over, making the rice delicious. To provide a microwave rice cooker that can cook rice.

(Means for Solving the Problems) In order to achieve the above object, the microwave rice cooker of the present invention includes a container body that stores rice and water, an outer lid that closes the container body, and a container body that is connected to the container body. A microwave rice cooker equipped with an inner lid supported between an outer lid, which releases steam and stores moisture during the boiling period of the contents of the container body, and returns moisture into the main body after the boiling period ends, A steam buffer chamber is provided between the outer lid and the inner lid, and a concave receiving portion is provided in the outer lid to receive steam flowing out to the outside through the steam buffer chamber and store moisture thereof, and The bottom of the receiving portion is provided with a return hole for returning moisture stored in the receiving portion to the vapor buffer chamber.

(Operations and Effects) Since the present invention has the above-mentioned configuration, it has the following operations and effects.

In other words, when rice and water are placed inside the container body, the inner and outer lids are attached, and the container is heated in a microwave oven, the pressure inside the container body increases and the water turns into steam and ejects into the steam buffer chamber. .

At this time, the indoor pressure of the vapor buffer chamber is lower than the internal pressure of the container body and higher than atmospheric pressure (container external pressure), so the ejected steam is buffered within the vapor buffer chamber and flows out.

The steam flowing out through the steam buffer chamber is received by the receiving part of the outer cover, and the moisture contained in the steam is temporarily stored, and then returns to the steam buffer chamber through the return hole. This ensures that the water necessary for cooking rice is not lost to the outside of the container.

Therefore, according to the microwave rice cooker of the present invention, it is possible to prevent water necessary for cooking rice from being lost, and the rice can be cooked deliciously.

(Example) The illustrated embodiment will be described below.

FIG. 1 is a partial sectional view (FIG. 2 A-A sectional view) showing an embodiment of a microwave rice cooker according to the present invention;
FIG. 2 is a plan view of the same.

In these figures, 10 is a container body containing rice and water, 20 is an outer lid that closes the container body 10,
Reference numeral 30 denotes an inner lid provided between the container body 10 and the outer lid 20. The container body 10, outer lid 20, and inner lid 30 are each made of a heat-resistant resin with good microwave transmittance.

R is a vapor buffer chamber formed between the outer lid 20 and the inner lid 30.

The container body 10 includes an outer container 10a and an inner container 10b.
A flange portion 11 is formed.
The outer container 10a and the inner container 10b have a flange portion 1
In 1, it is tightly fixed by heat welding etc.
As a result, a sealed space 15 is formed between both containers 10a and 10b. This sealed space 1
5, a good heat retention state can be obtained. An annular stepped portion 12 is provided on the inner wall of the inner container 10b.
Three steps are formed, and these step portions 12 serve as a water volume scale.

The outer lid 20 includes a joint 21 with the container body 10,
A handle 22, a moisture receiving part 23, and a return port closing part 24 on the lower surface of the receiving part 23 are formed.

The joint portion 21 fits into the container body 10 and comes into close contact with the upper part of the container body 10.

The handle 22 is fixed to the upper surface 25 of the outer lid 20 by heat welding or the like. At both ends of the handle 22, hook parts 22a, 22a are formed which engage and disengage from the flange part 11 of the container body 10.

The receiving portion 23 is formed by recessing the upper central portion of the outer cover 20, and has an inclined side wall 23a.
Above the steam hole 23b is inserted into the steam buffer chamber R.
6 are formed. When cooking rice, the receiving part 23
It receives the steam flowing out from the steam hole 23b via the steam buffer chamber R, and temporarily stores the moisture.

A moisture return hole 2 is provided at the bottom 23c of the receiving portion 23.
3d are opened to allow moisture accumulated during rice cooking to be returned to the steam buffer chamber R. The bottom portion 23c is inclined toward the return hole 23d, so that the stored moisture flows toward the return hole 23d.

The return port closing portion 24 is ring-shaped and is formed integrally with the bottom portion 23c of the receiving portion 23.

The inner lid 30 is composed of a flange portion 31 that rests on a stepped receiving portion 13 formed on the upper part of the inner wall of the inner container 10b, and a reservoir portion 32 for the turbid liquid. Flange part 3
1, protrusions 31a are formed at regular intervals on its circumference. The reservoir portion 32 includes a ring-shaped side wall 32a and a bottom portion 32b, and two water return ports 32c are formed in the center of the bottom portion 32b. The bottom portion 32b is inclined toward the return port 32c, and in particular, the central portion is inclined toward the step portion 32b.
It has fallen somewhat due to

To cook rice using a microwave rice cooker like the one above, do the following.

Put rice and water into the container body 10. At this time,
The amount of water can be adjusted using the stepped portion (scale) 12.

The inner lid 30 is placed on the stepped receiving portion 13 of the container body 10, and the outer lid 20 is attached. The outer lid 20 has a hook portion 22a attached to the flange portion 1 of the container body 10.
It can be installed by multiplying by 1.
At this time, the joint part 21 of the outer lid 20 fits into the container body 10 and is tightly joined to the upper part of the container body 10, but the lower surface 21a of the joint part 21 and the inner lid 3
Between the protrusion 31a of the flange part 31 of 0,
A slight gap C will be created.

Place the rice cooker in the microwave and heat it up.

Then, compared to the case of an electric rice cooker, the temperature of the water in the container body 10 rises quickly and eventually boils (see FIG. 7).

When the pressure inside the inner container 10b of the container body 10 becomes higher than atmospheric pressure, the joint 21 of the outer lid 20
Since there is a gap C between the lower surface 21a of the inner cover 30 and the protrusion 31a of the flange portion 31 of the inner cover 30, the inner cover 30 moves upward by the gap C (see FIG. 3).

As shown in FIG. 3, when the inner lid 30 moves upward, the lower surface 24a of the return port blocking part 24 formed on the outer lid 20 comes into contact with the upper surface of the inner lid 30, thereby preventing moisture in the inner lid 30. The return port 32c will be blocked. At the same time, by having the protrusion 31a on the flange portion 31 of the inner cover 30, the inner cover 30
A small gap C1 is formed between the upper surface of the flange portion 31 of the outer lid 20 and the lower surface 21a of the joint portion 21 of the outer lid 20, and as a result, as shown in the figure, the steam passage P is connected to the outer peripheral portion of the inner lid 30. Inner lid 30
It is formed by the inner container 10b of the container body 10 and the outer lid 20.

Therefore, the steam is ejected through the steam passage P into the steam buffer chamber R formed between the outer lid 20 and the inner lid 30, and the turbid liquid flows out together with the steam in the form of bubbles. Since the gap C1 between the upper surface of the flange portion 31 of the inner lid 30 and the lower surface 21a of the joint portion 21 of the outer lid 20 is small, the bubbles of the flowing turbid liquid become fine and do not boil over.

At this time, the indoor pressure of the steam buffer chamber R is lower than the internal pressure of the container body 10 and higher than the atmospheric pressure (container external pressure), and the steam buffer chamber R is in a state where the steam passage P
It serves as a buffer chamber for steam flowing out of the container through the steam hole 23b of the outer lid 20. Therefore, the steam flowing out from inside the container body 10 is buffered by the steam buffer chamber R and flows out from the steam hole 23b.

The receiving portion 23 of the outer cover 20 receives the steam flowing out from the steam hole 23b and temporarily stores moisture contained in the steam. The moisture stored in the receiving portion 23 is returned to the vapor buffer chamber R through the return hole 23d. As a result, the water necessary for cooking rice is returned to the inside of the container without being lost to the outside of the container.

On the other hand, since the moisture return port 32c of the inner cover 30 is blocked by the return port closing portion 24 of the outer cover 20, the turbid liquid that has flowed into the vapor buffer chamber R is removed from the inner cover 30. It accumulates in the reservoir 32. When a certain amount of turbid liquid accumulates in the reservoir part 32, the lower surface 24a of the return port closing part 24 and the inner lid 30
The contact with the upper surface of the water return port 32c becomes tight due to the sealing action of the turbid liquid, thereby making the water return port 32c even better closed.

Note that a part of the turbid liquid may become foamy and flow out from the steam port 23b, but this turbid liquid is received by the receiving part 23 and returned to the reservoir part 32 through the return hole 23d.

After continuing heating for a certain period of time T'' (see Figure 10) in the state described above, turn off the microwave.
Turn OFF to stop heating.

Here, the heating time T'' can be made longer than the heating time T' in a conventional rice cooker (see Figure 7).For example, the conventional heating time T' is
In contrast, the heating time T'' of the rice cooker of this embodiment can be set to about 3 to 5 minutes. This is because the bubbles of the turbid liquid are fine and do not boil over.By increasing the heating time T'', water absorption of the rice can be promoted.

When the heating is stopped and the pressure inside the container body 10 decreases, the inner lid 30 lowers, so the outer lid 20
The moisture return port 32c of the inner lid 30, which had been blocked by the return port closing portion 24, opens, and the turbid liquid accumulated on the inner lid 30 returns into the container body 10.

Here, the rice cooker of this embodiment has a container main body 10.
It has a double structure, so it cannot be heated in the microwave.
Even when turned off, the temperature inside the container is maintained better than with a single layer structure, and the temperature drops in a gentler curve. FIG. 9 shows an outline of how the temperature decreases between the single-layer structure and the double-layer structure. In the same figure, the temperature change when S has a single structure is shown, and the temperature change when D is a double structure is shown.

Moreover, FIG. 10 shows an outline of how the temperature inside the container body in the rice cooker of this embodiment decreases. In the same figure, A″ is a curve showing the water temperature in the container;
B″ is a curve that shows the amount of water remaining in the container (amount of water in the container minus the amount of water absorbed by the rice), and C″ is a curve that shows the amount of water remaining in the container (the amount of water absorbed by the rice).
This line indicates the OFF state.

In this way, even if the microwave oven is turned off, the temperature inside the container main body 10 is maintained well, so that sufficient water absorption state of the rice can be ensured, and the steaming period and steaming period T1 can be maintained. can be obtained in good condition.

Furthermore, when the turbid liquid that has accumulated on the inner lid 30 returns into the container body 10, the turbid liquid can be absorbed into the rice well.

After a steaming period and a steaming period T1, rice is completed.

As described above, according to the microwave rice cooker of this embodiment, it is possible to prevent the water necessary for cooking rice from being lost as steam and boiling over, and it is possible to cook delicious rice.

One embodiment of the present invention has been described above, but
The present invention is not limited to the above embodiments,
It goes without saying that modifications can be made as appropriate within the scope of the gist of the present invention.

For example, the shapes of the moisture return port of the inner lid and the return port closing part of the outer lid are not limited to those of the above-mentioned embodiments, and may be arbitrary. As shown in FIG. In addition, the return port closing portion may be a convex portion 24' corresponding to 32c'.

[Brief explanation of the drawing]

FIG. 1 is a partial sectional view (FIG. 2 A-A sectional view) showing an embodiment of a microwave rice cooker according to the present invention;
Figure 2 is a plan view of the same as above, Figure 3 is an explanatory diagram of the action, and Figure 4 is a plan view of the same as above.
The figure is a partial cross-sectional view showing a modified example of the moisture return port of the inner lid and the return port closing part of the outer lid, Figure 5 is a cross-sectional view of the conventional example, and Figure 6 is a partial cross-sectional view showing a modification of the moisture return port of the inner lid and the return port closing part of the outer lid. Figure 6 is a cross-sectional view of the conventional example. Water temperature and amount for cooking and power switch ON/
Figure 7 shows an outline of the relationship between OFF and OFF, and the water temperature and amount when a microwave rice cooker is heated in the microwave, and the power switch of the microwave is ON/OFF.
Figure 8 shows the relationship between water temperature and microwave power switch ON/OFF during a series of operations for cooking rice in a conventional microwave rice cooker.
Figure 9 is a diagram showing an outline of the relationship with OFF, Figure 9 is a diagram showing an outline of how the temperature decreases in a single-layered container and a double-layered container, and Figure 10 is a diagram showing the temperature inside the container body in the rice cooker according to the embodiment of the present invention. It is a figure showing an outline of how to fall. 10...Container body, 20...Outer lid, 23...Receptacle, 23d...Return hole, 30...Inner lid, R...
Steam buffer chamber.

Claims (1)

[Scope of utility model registration request] A container body that stores rice and water, an outer lid that closes the container body, and is supported between the container body and the outer lid to release steam and store moisture when the contents of the container body are boiling. In a microwave rice cooker equipped with an inner lid that returns moisture into the main body after the boiling period has ended, a steam buffer chamber is provided between the outer lid and the inner lid, and the steam is transferred to the outside through the steam buffer chamber. A concave receiving portion for receiving outflowing steam and storing moisture thereof is provided in the outer lid, and a return hole is provided at the bottom of the receiving portion to return the moisture stored in the receiving portion to the vapor buffer chamber. A microwave rice cooker characterized by: