JP2002262995A - Microwave cooking pot with lid - Google Patents

Abstract

(57) [Summary] [PROBLEMS] A cooking pot for microwave heating, which aims to be able to perform ideal cooking of microwaved cooking of boiled dish, steamed dish, steamed dish dish with good appearance and good appearance. . SOLUTION: An inner pan with a hole is prepared by putting water into the outer pan 5 and cooking as a configuration including an outer pan 5, an inner pan 9 with a hole, an inner pan 10 with a hole, and a lid 8. 9. Heating steam is put into the inner pan 10 having holes, and two types of heating means, microwave and steam, can be performed inside the pan. In addition, there are a plurality of types of inner pots 9 with holes having different bottom shapes, such as inner pots 10 with holes, and it is possible to change the effect of cooking by combining with an inner pot suitable for foodstuffs. Can be used in combination with the characteristics of Further, since the pot has a double structure and a triple structure, the sealing performance is enhanced and the heating effect is improved.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a pot capable of realizing a multifunctional cooking method in a cooking vessel for microwave heating.

[0002]

2. Description of the Related Art Conventionally, this type of microwave cooking pot is generally a heat-resistant glass having a radio wave transmission property or a single-layer pot with a ceramic lid. This pot, as shown in FIG.
It consisted of a main body container 1 and a lid 2. The drop lid 3 can be attached. In this configuration, the food 4 can be dropped in and cooked with the lid attached.

[0003]

However, the conventional container has the following problems. That is, in the conventional container, it is a heating pot dedicated to cooking. It is a general container for heating vegetables, meat, fish, etc. in a pot together with seasonings and soup stock and heating them with microwaves. In the conventional pot, the foods overlap with each other, the foods are in close contact with each other and do not separate, and when the foods are heated, they become soft and the lower material is crushed. In addition, because it is difficult for microwaves to enter evenly, uneven heating may occur,
Both tastes worse. In addition, depending on the type of food or dish, there is also a dish or material that does not require direct microwave irradiation. Many dishes and ingredients can be damaged by direct microwave irradiation. At present, it is not an ideal microwave cooking pot that has no reproducibility and can be used for any convenient dish. In addition, cooking pots around the world use individually shaped pots. Ideally, microwave heating of various dishes requires a large number of functions and types of pots, so providing a large number of pots in a household is difficult in terms of storage.

SUMMARY OF THE INVENTION The present invention solves the above-mentioned conventional problems, and realizes a pot that has an excellent storage function, has a multifunctional cooking function, and can provide various dishes in an ideal state.

[0005]

According to the present invention, in order to solve the above-mentioned problems, a microwave cooking pot with a lid is different from an outer pot made of a material that transmits microwaves in depth and diameter of the outer pot. An inner pan made of one or more microwave-impermeable materials, the depth of which becomes smaller as the diameter of the pan becomes smaller. Because the edge of the microwave-impermeable inner pan with a small size overlaps the edge around the microwave-permeable outer pan, it can be used for a multi-stage pan where an inner pan with a different diameter is suspended inside the outer pan. It is excellent in function and has a multifunctional cooking function, so that various dishes can be provided with ideal completion.

[0006]

DESCRIPTION OF THE PREFERRED EMBODIMENTS The invention according to claim 1 is characterized in that an outer pan made of a material that transmits microwaves is different in depth and diameter from the outer pan, and the depth of the pan decreases as the diameter of the pan decreases. The inner pot made of one or more microwave-impermeable materials having a shallower diameter, and a microwave-permeable inner pot with a smaller diameter is used as an outer pot with a large-diameter microwave-permeable pot as an outer pot. A microwave cooking pot with a lid having a structure usable for a multi-stage pot in which an inner pot having a different diameter is suspended inside the outer pot and overlaps an edge around the microwave-transmittable outer pot. When cooking in this pot, put water, dashi and soup in the outer pot. The inner pot contains ingredients to be cooked, such as meat, vegetables, and fish.
Cover and put in microwave oven to perform microwave heating.

The invention according to claim 2 has a structure in which the shape of the pot bottom of the inner pot is different from that of claim 1. This allows for different types of cooking methods.

According to a third aspect of the present invention, in addition to the first or second aspect, one or more holes are provided at the bottom of the inner pot made of a microwave impermeable material. And Thereby, steam cooking can be performed.

According to a fourth aspect of the present invention, in addition to the first or second aspect, an inner pot made of a microwave impervious material has a marble shape, and a hole is formed at an upper portion of the convex portion. The structure was provided. As a result, the so-called soup or broth in the outer pan boils and the soup enters the inner pan together with the steam. When microwave output is used with an inverter power supply, output control is possible. By varying the output, cooking with steam alone or cooking with steam and hot water can be performed. It can be used to cook medicinal poups, steamed meat and fish dishes softly and without breaking them.

The invention according to claim 5 has a structure in which, in addition to the invention according to claim 4, the height of the projection is up to the edge height of the outer pan. Thus, the amount of steam or hot water entering the inner pot can be adjusted by changing the length of the convex portion.

[0011]

(Embodiment 1) An embodiment of the present invention will be described below with reference to the drawings. As shown in FIG. 1, a pot-shaped container made of a microwave-permeable material has a plurality of pots having different pot depths and diameters, the depth of which decreases with decreasing pot diameter. A pot made of a microwave-permeable material having a large diameter is referred to as an outer pot 5, and a pot made of a microwave-impermeable material having a small diameter is referred to as an inner pot 6 and an inner pot 7. Are suspended in order. The inner pan 6 enters the outer pan 5 and is hung at the edge of the outer pan 5. Since the depth of the inner pan 6 is smaller than that of the outer pan 5, liquid or oil enters the outer pan 5. Ingredients are put into the inner pan 6, and the inner pan 6 having a shallow depth is further suspended from the inner pan 6. Put the ingredients to be heated in each inner pot. 8. Cover with microwave oven and place in microwave oven and heat by microwave.

FIG. 2 shows an example of cooking while adjusting the microwave output using a multi-stage pot. As shown in FIG. 2, a liquid such as a water fork or oil is put into the outer pan 5. Put ingredients in inner pot 6 and inner pot 7. The food in the inner pot 6 is not directly irradiated because the microwaves are blocked by the inner pot 6 and the inner pot 7. A liquid such as a water fork or oil contained in the outer pan 5 is heated by microwaves. Ingredients in the inner pot 6 are mainly heated by water fork from the outer pot 5 or heat conduction from oil. The ingredients in the inner pan 7 are heated by the heat from the inner pan 6 and the microwaves entering through the microwave permeable lid 8.

The fish is put in the inner pot 6, the garnish is put in the inner pot 7, and cooked at once. Fish is a roasted dish that is soft and finished. Vegetables are cooked with heat from below and microwaves from above. Fish and vegetables do not use water, so you can cook with the original taste. Of course, use only one inner pot,
For example, microwaves may be applied to only the outer pan 5 and the inner pans 6 and 7 with the ingredients.

(Embodiment 2) This embodiment is an example of cooking using a multi-stage pan while adjusting the microwave output.
As shown in FIG. 3, a liquid such as a water fork or oil is put into the outer pan 5 and the inner pan 7. Put ingredients in inner pan 6. 8. Put the lid on. The food in the inner pot 6 is not directly irradiated by microwaves. A liquid such as a water fork or oil contained in the outer pan 5 and the inner pan 7 is heated by microwaves to heat the ingredients in the inner pan 6 with conduction heat. Since microwaves do not directly enter the food, it is possible to cook eggs at a delicate temperature or heat dishes such as fish and terrine.

Third Embodiment Next, a third embodiment will be described.
As shown in FIG. 4, the outer pan 5, the inner pan 9 with a hole, and the inner pan 1 with a hole
0 is stacked in three stages, covered with a lid 8, and microwave cooked as a steamer. Put water or hot water in the outer pan 5 and from the second stage,
Make steamed cooking with different kinds of ingredients. Also, the same material can be cooked twice in two stages at a time. In a conventional household microwave container, the standard amount that can be made at one time is 4
When it is for a person and needs a large amount of more than four people, the same cooking operation is required twice, but being able to make it at once has a work shortening effect, and is valuable for busy housewives.

As shown in FIG. 5, water is poured into the outer pan 5,
Put the washed rice in the inner pan 9 with a hole through which steam passes,
When the lid 8 is installed and microwave heating is performed, steam rice cooking is completed.

As shown in FIG. 6, the outer pan 5 or the inner pan 7
Alternatively, cooking may be performed using the inner pan 10 having a hole and the lid 8.
In particular, it is suitable for cooking small and thin foods such as vegetables, fish, meat buns, and maimai.

(Embodiment 4) Next, Embodiment 4 will be described.
This embodiment is an example of cooking soup and cake. As shown in FIG. 7, the outer pot 5 and the marble-shaped inner pot 11 in which the hole 13 is provided in the marble-shaped convex part 12 and the lid 8 are installed in two stages, and a medical soup is made by microwave heating. The soup or water is put in the outer pot 5, the marble-shaped inner pot 11 is set in the second stage, fish, vegetables, herbs and herbs are put in, and microwave cooked. As the heating progresses, steam comes out of the outer pan 5 and when filled, steam comes out of the hole 13 of the inner pot 11 of the second stage marble shape. The ingredients in the marble-shaped inner pot 11 are cooked with steam that slowly pours. The ingredients in the marble-shaped inner pot 11 are:
From below, it is heated directly by hot steam from above. So-called steam cooking is possible. In the outer pot, the soup that comes out when steaming herbs or fish, so-called decoction, drips to add flavor to the soup. At this time, the amount of steam is adjusted by controlling the microwave output and the heating time. By adjusting the amount of steam, the quality of the food can be adjusted. In addition to the medicinal soup, using this effect, the outer pot 5 and the marble-shaped inner pot 11 are installed in two tiers, so that a steamed cake or terrine with a delicate temperature can be produced. For example, in the case of cake, cover with a cloth without using a lid. In the case of Terrine, cover 8 and so on. An appropriate amount of water or hot water is placed in the outer pan 5, and cake dough or terrine dough is placed in the marble-shaped inner pan 11, and a suitable cover is applied thereto, followed by microwave heating. Cakes with a soft touch due to the effect of steam and terrines that were difficult with conventional microwaves can be made soft.

When the microwave output is continuously applied, the steam and the hot water all go up to the upper marble-shaped inner pot 11. At this time, the ingredients of the marble-shaped inner pot 11 are not steamed dishes but stewed dishes and soups.
It is a pot with a new structure using the principle of siphon. With this heating method, it is also possible to cook rich soups and the like in which nutrients are slowly extracted from dry foods.

(Embodiment 5) Next, Embodiment 5 will be described.
As shown in FIG. 8, if necessary, a hole 15 through which the convex portion 12 of the marble-shaped inner pot 11 penetrates in the third stage and a hole 16 through which steam is passed are provided at the bottom of the pot. Inner pot 1 with hole
4 may be used for mass heating. The outer pot 5 is filled with water or hot water, the marble-shaped inner pot 11 is filled with fish, dried matter, herbs, etc., and the inner pot 1 with a hole for a marble-shaped inner pot with holes.
In No. 4, other ingredients, vegetables, etc. are put in and cooked at once.

(Embodiment 6) Next, Embodiment 6 will be described.
As shown in FIG. 9, a holed inner pot 9 or a holed inner pot 10 having a hole through which steam passes at the bottom is used as a dropping lid. When heating stewed dishes such as boiled bean dishes, oden, stew, etc., put the ingredients in the outer pan 5, install the inner pan 10 with holes, and place the lid 8.
When the cooking is carried out by heating, the inner pot 10 with holes functions as a dropping pot. The conventional drop lid is shaped to fall into a pot, and if the weight is too heavy for the food, the sinking food is crushed. On the other hand, if it is too light, it will not play its role due to inconveniences such as the food material being lifted out of the seasoning liquid and not being tasted when the food material expands or boils. In the pot of the present embodiment, the inner pot 10 having holes is hung on the edge of the outer pot 5 and fixed by the lid 8, so that it plays a role without sinking.

[0022]

According to the present invention, the following effects can be obtained.

Since the pot has a double structure and a triple structure, the hermeticity is enhanced and cooking can be performed with high heat efficiency. In addition, the inner volume of the pot is used at a high density, the ingredients do not stick together and overlap, and the amount of water evaporation during cooking is small. Since it is used without heating, the heating time is shortened, and the food is heated uniformly to keep the space where the food does not overlap. All features are energy saving.

In addition, not only stewed dishes, but also steamed dishes,
It is a container having a function of performing various versatile cooking such as braised dishes, grilled dishes, soups, cooked rice, and steamed dishes.

Further, the inner pot can be used as a drop lid, which is very convenient.

Further, all the pots can be stored in the outer pan, which has a storage effect.

[Brief description of the drawings]

FIG. 1 is a cross-sectional view illustrating a basic configuration of a pot according to a first embodiment of the present invention.

FIG. 2 is another sectional view of the pot.

FIG. 3 is a sectional view of a pot according to a second embodiment of the present invention.

FIG. 4 is a sectional view of a pot according to a third embodiment of the present invention.

FIG. 5 is another sectional view of the pot.

FIG. 6 is another sectional view of the pot.

FIG. 7 is a sectional view of a pot according to a fourth embodiment of the present invention.

FIG. 8 is a sectional view of a pot in a fifth embodiment of the present invention.

FIG. 9 is a sectional view of a pot according to a sixth embodiment of the present invention.

FIG. 10 is a sectional view of a conventional pot.

[Explanation of symbols]

 5 Outer pot 6 Inner pot 7 Inner pot 8 Lid 9 Inner pot with hole 10 Inner pot with hole 11 Marble-shaped inner pot 12 Convex part 13 hole 14 Inner pot with hole for marble-shaped inner pot

Claims (5)

[Claims] 1. An outer pan made of a material that transmits microwaves, and one or more microwaves in which the depth and diameter of the outer pan are different, and the depth of the pan decreases as the diameter of the pan decreases. An inner pan made of an impermeable material, and a microwave-permeable inner pan having a large diameter is used as an outer pan. A microwave cooking pot with a lid that has a structure that can be used for a multi-stage pot where different inner diameters are suspended inside the outer pot. 2. The microwave cooking pot with a lid according to claim 1, wherein the shape of the bottom of the inner pot is different. 3. The microwave cooking pot with a lid according to claim 1, wherein one or a plurality of holes are provided in a bottom portion of the inner pot made of a microwave impermeable material. 4. An inner pot made of a microwave impervious material, wherein the inner pot has a marble shape and a hole is provided at an upper portion of the convex portion.
Or the microwave cooking pot with a lid according to 2 above. 5. The microwave cooking pot with a lid according to claim 4, wherein the height of the projection is up to the edge height of the outer pan.