JPH10314021A - Cooking container - Google Patents

Abstract

(57) [Problem] The present invention relates to a cooking container used when reheating and cooking food using a microwave oven, and has an object to prevent excessive drying and uneven heating of food. Is what you do. SOLUTION: The cooking container of the present invention has a housing part 6 and a lid part 7.
It has a permeable water-absorbing part in part or all of it, and by containing water and heating it in a microwave oven, it weakens and homogenizes radio waves incident into the container, There is an effect that the cooking condition can be optimized by using the heating action together.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a cooking container used for heating food using a high-frequency heating device such as a microwave oven.

[0002]

2. Description of the Related Art A conventional cooking container of this kind is disclosed in Japanese Utility Model Laid-Open No. 7-2.
The one described in Japanese Patent Publication No. 0121 was generally used. As shown in FIG. 7, a cooking container of this kind
And a lid part 2 and a blade part 3, and were mainly used for performing steamed dishes in a microwave oven.

[0003] If a small amount of water is put on the bottom of the storage section 1, food is placed on the sink section 3, and the lid 2 is attached to the microwave oven, and heating is performed, radio waves are easily absorbed. The water is rapidly heated and boils to produce steam. The generated steam fills the inside of the cooking container, and the effect of heating the food is obtained. Radio waves also act directly on food, but the heat generated by the food itself is relatively small because it is absorbed by water at a high rate. You can control the amount of steam generated by adjusting the amount of water or by using hot water instead of water.
In addition, since the steam communication port 5 is provided, even when two or more layers are stacked, the steam can be distributed throughout.

[0004] By heating using steam, it is possible to uniformly heat the food while giving moisture to the surface of the food, thereby compensating for the drawback of microwave heating, which tends to cause uneven heating.

[0005] A cover-shaped cooking utensil made of a water-absorbing material 4 as shown in FIG. 8 has also been used.
This is done by covering the food with water in it and heating it in a microwave oven to absorb the radio waves that water absorbs and weaken the radio waves that directly act on the food, and generate steam to heat the steam. It is supposed to.

[0006]

However, in the above-mentioned conventional cooking container, since water exists only at the bottom of the container,
Many radio waves directly act on food before being absorbed by water, and the effect of weakening radio waves is not sufficient. In addition, the above-mentioned cover-shaped cooking utensil has no problem when used over food for reheating purposes, but when used for cooking, it is not a container itself, so it is difficult to boil or boil. There were challenges.

[0007]

In order to solve the above-mentioned problems, a cooking container according to the present invention comprises a housing portion and a lid portion, and at least a part of the storage portion or the lid portion has a permeable water absorbing portion. The configuration was adopted.

[0008] According to the above configuration, it is possible to arrange a permeable water absorbing portion all around the food, and by including water therein and heating with a microwave oven, the radio wave can be weakened as a whole, The cooking condition can be adjusted by weakening only in a specific direction.

[0009]

BEST MODE FOR CARRYING OUT THE INVENTION A cooking container according to a first aspect of the present invention includes a housing portion and a lid portion, and the storage portion and the lid portion are at least partially formed of a permeable water absorbing portion.

When water is contained in the permeable water absorbing portion and the food is stored and heated in a microwave oven, radio waves passing through the water absorbing portion are absorbed by the water, and thus directly act on the food in the container. Can be weakened as a whole. In addition, since the reflection of radio waves also occurs on the surface of the water absorption part, the number of reflections until the radio waves reach the food increases,
The phase change is complicated, and the uniformity of the electric field is enhanced.

According to a second aspect of the present invention, there is provided a cooking container in which the accommodating portion and the lid portion are divided into a plurality of regions, each region being independent from each other, and being formed discontinuously with other regions. It has the structure which has a part.

If all the independent water absorbing portions contain water, the radio wave can be weakened as a whole as in the above-described embodiment. If water is partially contained, the radio wave mainly from that direction can be weakened. Since it can be weakened, the cooking condition can be adjusted according to the shape of the food and the purpose of heating.

The cooking container according to claim 3 of the present invention has a structure in which the water absorbing portion is provided only on the inner surface of the housing portion or the lid portion, and the outer surface is made of a non-permeable material.

The water contained in the water-absorbing section is heated by radio waves and released as steam. However, since the outer surface is made of a non-permeable material, all of the water is released into the container. The vapor concentration can be increased quickly.

[0015] In the cooking container according to claim 4 of the present invention, the water absorbing portion is provided only on the outer surface of the housing portion or the lid portion,
The inner surface was made of a non-permeable material.

The water contained in the water-absorbing portion is heated by radio waves and released as steam. However, since the inner surface is made of a non-permeable material, all of the water is released to the outside of the container. Only the effect of weakening the radio wave can be obtained without increasing the vapor concentration.

According to a fifth aspect of the present invention, there is provided a cooking container comprising a housing, a lid, and a middle lid, wherein the middle lid is detachably attached to a position sandwiched between the housing and the lid. At least a part of the inner lid had a permeable water absorbing part.

Then, by heating the microwave with water contained in the water absorbing portion of the inner lid portion, the water absorbs the radio wave passing through the water absorbing portion and weakens the radio wave acting on the food.
The heated water is released as steam, which can increase the steam concentration in the container.

[0019] In the cooking container according to claim 6 of the present invention, a water absorbing portion is provided on one surface of the inner lid portion, and the other surface is formed of a non-permeable material, and the inner lid portion is formed on either surface. The configuration is such that it can be mounted even outside.

The water contained in the water-absorbing portion of the inner lid absorbs radio waves, raises the temperature, and is released as steam into the container. One side of the inner lid is made of a non-permeable material. With this configuration, the release of steam can be limited to only one side, that is, to either the storage section side or the lid section side.

The cooking container according to claim 7 of the present invention has a structure in which the thickness of the water absorbing portion is changed irregularly.

Since the water-absorbing portion containing water has a different amount of radio wave absorption depending on its thickness, changing the thickness irregularly changes the degree of radio wave absorption at random, and reduces the deviation of the radio wave intensity in the container. Can be smaller. Further, the reflection on the surface of the water absorbing portion becomes complicated, so that the phase deviation is reduced.

The cooking container according to claim 8 of the present invention uses a high dielectric substance for the water absorbing portion.

A substance having a high dielectric constant has a strong effect of absorbing radio waves and generates heat quickly.
The effect of generating steam can be enhanced.

A cooking container according to a ninth aspect of the present invention uses a high-dielectric substance at least on the bottom surface of the housing.

By forming the bottom on which the food is placed with a high dielectric substance, it is possible to obtain a heating effect by contact heat transfer and a convection effect in cooked foods.

Hereinafter, embodiments of the present invention will be described with reference to the drawings. (Embodiment 1) FIG. 1 is a perspective view showing the appearance of a cooking container according to Embodiment 1 of the present invention. In FIG. 1, reference numeral 6 denotes a housing, and 7 denotes a lid. The housing 6 and the lid 7 are entirely made of a water-absorbing porous material.

The operation of the cooking container will be described. When the food is stored in the housing part 6 and the lid part 7 made of a porous material containing water and then heated by a microwave oven, radio waves passing through the cooking vessel containing water are absorbed by the water and weakened. . Therefore, at the same time as weakening the radio waves acting on the food in the container as a whole, the water contained in the container is warmed, the temperature of the whole container rises, and the absorbed water is released as steam. Become.

Further, since radio waves are also reflected on the surface of the container containing water, a large number of radio waves whose phases are shifted by repetition of reflection are mixed, and a uniform electric field in which a mode in which resonance is unlikely to occur is obtained. Can be

As a result, the food is heated by the effects of both weak and uniform radio waves and heat transfer due to an increase in ambient temperature, and uniform heating with less uneven heating can be achieved.

The housing section 6 is divided into two areas, an upper section 8 of the housing section and a lower section 9 of the housing section. Each of the areas has a water absorbing section formed independently and discontinuously, so that water is absorbed. The effect can be changed depending on the person. That is, if water is contained in all of the independent water absorbing portions, radio waves coming from all directions can be weakened, and if water is partially contained, radio waves mainly from that direction can be weakened. Therefore, the cooking condition can be adjusted according to the shape of the food and the purpose of heating. In this example,
The materials of the water absorbing parts independent of each other may be the same,
By using different materials, it is possible to obtain a heating effect utilizing a difference in water absorption or a difference in properties with respect to radio waves.

(Embodiment 2) FIG. 2 is a longitudinal sectional view of a cooking vessel according to Embodiment 2 of the present invention.

The second embodiment is different from the first embodiment in that the material is different between the inside and the outside of the accommodating portion 10 or the lid portion 11.
2. The outer surface is made of a non-permeable material 13.

Next, the operation will be described. The effect of weakening the radio wave by including water in the water absorbing portion 12 and the temperature rise of the container itself are the same. However, in the second embodiment, since the outer surface of the container is formed of the non-permeable material 13, all generated steam is discharged into the container.
That is, the amount of steam in the container can be further increased, and the heating effect and the steaming effect by heat transfer can be enhanced.

Further, since the outer surface is made of the non-permeable material 13, the liquid in the container does not seep out, so that it is possible to cook the food in a microwave in this cooking container.

(Embodiment 3) FIG. 3 is a longitudinal sectional view of a cooking vessel according to Embodiment 3 of the present invention.

The third embodiment is different from the second embodiment in that the inner and outer materials of the housing portion 14 or the lid portion 15 are reversed, and the outer surface is formed of a permeable water absorbing portion 12. The side surface is made of a non-permeable material 13.

Next, the operation will be described. The effect of weakening the radio wave by including water in the water absorbing portion 12 and the temperature rise of the container itself are the same as those of the first or second embodiment. However, in the third embodiment, since the inner surface of the container is made of a non-permeable material, all generated steam is discharged to the outside of the container. That is, no extra moisture is added to the food inside the container. Thus, when reheating cooked foods such as grilled foods and fries, it is possible to finish lightly without giving moisture while uniformly heating with weakened radio waves.

(Embodiment 4) FIG. 4 is a longitudinal sectional view of a cooking vessel according to Embodiment 4 of the present invention.

The fourth embodiment is different from the first to third embodiments in that a housing 16, a cover 17, and a middle cover 18 are provided, and the middle cover 18 is located between the housing 16 and the cover 17. It is detachably attached to the position to be sandwiched. The water absorbing portion 12 is provided on one surface of the inner lid portion 18, and the other surface is made of a non-permeable material 13. Further, the inner lid portion has a configuration that can be mounted regardless of which side is outside.

The housing section 16 or the lid section 17 may or may not have the water absorbing section 12 in a part thereof.

Next, the operation will be described. As in the above-described embodiment, water is contained in the water absorbing portion 12 of the inner lid portion 18 and the microwave is heated, so that water absorbs radio waves passing through the water absorbing portion 12 and weakens radio waves acting on food. With
The heated water is released as steam, which can increase the steam concentration in the container. At this time, since only the inner side surface of the inner lid portion 18 is constituted by the water absorbing portion 12, the steam is
6 and the space formed by the inner lid 18, and the inner lid 1 is filled.
It does not enter the space formed by 8 and lid 17. Therefore, steaming and heating can be performed simultaneously on the housing side and radio wave heating on the lid side.

Further, the water absorbing portion 1 is also provided on the inner surface of the housing portion 16.
By providing 2, it is possible to further increase the vapor concentration.

Since the inner cover 18 can be mounted in either direction, it can be mounted in the opposite direction to that shown in FIG. Also, steam can be utilized on the lid side.

(Embodiment 5) FIG. 5 is a longitudinal sectional view of a cooking vessel according to Embodiment 5 of the present invention.

The fifth embodiment differs from the first to fourth embodiments in that the thickness of the water absorbing portion 12 provided in the housing portion 19 or the lid portion 20 is irregularly changed.

Next, the operation will be described. As in the above-described embodiment, water was absorbed in the water absorbing portion 12 and heated in a microwave oven, so that the water absorbed the radio waves passing through the water absorbing portion 12 to weaken the radio waves acting on the food and heated. Water is released as steam, which can increase the steam concentration in the container. At this time, since the amount of attenuation of the radio wave passing through the water absorbing portion 12 containing water varies depending on the thickness of the water absorbing portion 12, the thickness is changed irregularly, so that the degree of absorption changes variously depending on the passage of the radio wave. Therefore, a large number of radio waves of various intensities are mixed in the cooking container, and the deviation of the radio wave intensity in the container can be further reduced.

The reflection of radio waves generated on the surface of the water absorbing portion 12 is also complicated by the unevenness of the surface shape, and changes in the reflection direction and phase are variously changed, so that the uniformity of the electric field is further enhanced.

(Embodiment 6) FIG. 6 is a longitudinal sectional view of a cooking vessel according to Embodiment 6 of the present invention.

The sixth embodiment differs from the first to fifth embodiments in that the water absorbing portion 23 provided in the housing portion 21 or the lid portion 22 is made of a high dielectric substance.

Next, the operation will be described. In the same manner as in the above-described embodiment, water is absorbed in the water absorbing portion 23 and the microwave is heated, so that the water absorbs the radio wave passing through the water absorbing portion 23, weakens the radio wave acting on the food, and heats the heated water. Is released as steam and the vapor concentration in the container can be increased. At this time, a substance having a high dielectric constant has a strong effect of absorbing radio waves, and thus generates heat quickly, so that the effects of weakening radio waves and generating steam can be further enhanced. That is, it is possible to effectively weaken radio waves with a small amount or a thin layer, or to raise the temperature in a short time to generate steam.

When the water absorbing portion 23 made of a high dielectric substance is provided on the bottom of the container 21, not only the heating effect due to the contact heat transfer with the food but also the bottom is intensively heated. A stirring effect by convection similar to that of a gas fire can be obtained.

As an example of the high dielectric constant material, ferrite is effective, but other materials having a high dielectric constant such as silicon carbide can also be used. In addition to using a high dielectric substance alone, it is possible to adjust the amount of radio wave absorption and the amount of heat generated by mixing it with another substance, for example, ceramic powder, so that it can be adjusted for cooking purposes. Optimization can be achieved.

[0054]

As described above, the cooking container according to the first aspect of the present invention has a permeable water-absorbing portion. The water-absorbing portion is filled with water, and then the food is stored therein. By heating in, the radio wave passing through the water absorption part is absorbed by the water, so that the radio wave directly acting on the food in the container can be weakened as a whole and made uniform, and the atmospheric temperature caused by the generation of steam can be reduced. There is an effect that heating with less unevenness can be performed together with the rise.

Further, in the cooking container according to the third aspect, the water absorbing portion is provided only on the inner surface of the housing portion or the lid portion, and the outer surface has a configuration made of a non-permeable material. Water is heated by radio waves and released as steam, but all will be released inside the container,
There is an effect that the vapor concentration in the container can be quickly increased.

In the cooking container according to the fourth aspect, the water absorbing portion is provided only on the outer side surface of the housing portion or the lid portion, and the inner side surface has a configuration made of a non-permeable material. Water is heated by radio waves and released as steam, but all will be released outside the container,
There is an effect that only the effect of weakening radio waves can be obtained without increasing the vapor concentration in the container.

A cooking container according to a fifth aspect of the present invention comprises a housing, a lid, and an inner lid, and the inner lid is detachably attached to a position sandwiched between the housing and the lid. Since the lid has a permeable water-absorbing part in part or the whole, water is absorbed in the water-absorbing part of the inner lid and heated by microwave oven. The acting radio waves are weakened, and the heated water is released as steam, so that the steam concentration in the container can be increased. Especially,
By providing a water-absorbing part on one side of the inner lid part, the other side is made of a non-permeable material, and the inner lid part is configured so that it can be attached to either side, Since the release can be limited to only one side, that is, to either the storage section side or the lid section side, there is an effect that the cooking container can be divided into two upper and lower portions and used under different conditions.

In the cooking container according to the seventh aspect, the thickness of the water absorbing portion is irregularly changed, so that the amount of radio wave absorption varies depending on the thickness, and the degree of radio wave absorption changes in various ways. There is an effect that the deviation of the radio wave intensity in the inside can be reduced.

In the cooking container according to the eighth aspect, since a high dielectric substance is used in the water absorbing portion, the effect of absorbing radio waves is strong, and the heat generation is quickened, and the radio waves are weakened or steam is generated. There is an effect that the effect of doing it can be enhanced. In particular, when a high-permittivity substance is used for the bottom surface of the storage unit, the bottom surface is intensively heated in the same way as gas fire, so it is necessary to obtain the heating effect by contact heat transfer and the convection effect in boiled food etc. Can be.

[Brief description of the drawings]

FIG. 1 is a perspective view of a cooking container according to a first embodiment of the present invention.

FIG. 2 is a longitudinal sectional view of a cooking container according to a second embodiment of the present invention.

FIG. 3 is a longitudinal sectional view of a cooking container according to a third embodiment of the present invention.

FIG. 4 is a longitudinal sectional view of a cooking container according to a fourth embodiment of the present invention.

FIG. 5 is a longitudinal sectional view of a cooking container according to a fifth embodiment of the present invention.

FIG. 6 is a longitudinal sectional view of a cooking container according to a sixth embodiment of the present invention.

FIG. 7 is a longitudinal sectional view of a conventional cooking container.

FIG. 8 is a perspective view of another conventional cooking container.

[Explanation of symbols]

 6, 10, 14, 16, 19, 21 Housing part 7, 11, 15, 17, 20, 22 Lid part 12 Water absorbing part 13 Non-permeable material 18 Middle lid part 23 Water absorbing part (high dielectric substance)

Claims (9)

[Claims] 1. A cooking container for a high-frequency heating device, comprising a housing part and a lid part, wherein the storage part or the lid part has a permeable water absorbing part at least in part. 2. The storage section or the cover section is divided into a plurality of areas,
2. The structure according to claim 1, wherein the permeable water-absorbing portions are independent of each other, and are formed discontinuously with the water-absorbing portions of other regions.
The cooking container as described. 3. The cooking container according to claim 1, wherein the water absorbing portion is provided only on the inner surface of the housing portion or the lid portion, and the outer surface is made of a non-permeable material. 4. The cooking container according to claim 1, wherein the water absorbing portion is provided only on the outer surface of the housing portion or the lid portion, and the inner surface is made of a non-permeable material. 5. A housing comprising a housing, a lid, and a middle lid, wherein the middle lid is detachably attached to a position sandwiched between the housing and the lid, and at least a part of the middle lid. A cooking container for a high-frequency heating device having a structure having a permeable water absorbing portion. 6. A water absorbing part is provided on one side of the inner lid part,
6. The cooking container according to claim 5, wherein the other side is made of a non-permeable material, and the inner lid portion is configured to be attachable regardless of which side is outside. 7. The cooking container according to claim 1, wherein the water absorbing portion has an irregular thickness. 8. The cooking container according to claim 1, wherein said water absorbing portion is made of a high dielectric substance. 9. The cooking container according to claim 1, wherein the high dielectric substance is used at least on a bottom surface of the housing.