RICE COOKER

• Main Authors: ASAOKA SHUHEI, SATO MEGUMI, HASHIGUCHI MASAHIKO, HASEGAWA ITSUMI
• Format: Patent
• Language: English; Japanese
• Published: 12.02.2016
• Subjects: APPARATUS FOR MAKING BEVERAGES; COFFEE MILLS; DOMESTIC ARTICLES OR APPLIANCES; FURNITURE; HUMAN NECESSITIES; KITCHEN EQUIPMENT; SPICE MILLS; SUCTION CLEANERS IN GENERAL

PROBLEM TO BE SOLVED: To provide a rice cooker for eliminating adverse effects such as deterioration of the taste of rice, and burnt deposits in the bottom of an inner pot, due to liquid and oil coming from food materials, by forming a steamer by a portion having a suspension part and a steam passage, and a portion having no hole in the lower part to put food materials thereinto, and improving steaming efficiency by side part heating means.SOLUTION: A rice cooker 1 includes an inner pot 4, heating means for heating the inner pot, and a steamer 30 accommodated in the inner pot. The steamer has a side wall part, a bottom wall part having no hole, and side part heating means for heating the side wall part. At the time of cooking, food materials in the steamer are steamed by steam generated in the inner pot, and heat of the side part heating means is transmitted to the side wall part so as to improve steaming efficiency.SELECTED DRAWING: Figure 1 【課題】蒸し具を、懸架部及び蒸気通路を有する部分と、食材を入れる下方が無孔の部分とで形成することにより、食材から出る汁や油等でご飯の食味が落ちたり、内鍋の底部が焦げるという弊害をなくし、側部加熱手段により蒸し効率を向上させる炊飯器を提供する。【解決手段】内鍋４と、内鍋を加熱する加熱手段と、内鍋内に収容される蒸し具３０とを有する炊飯器１であって、蒸し具は、側壁部と、無孔の底壁部と、側壁部を加熱する側部加熱手段とを有し、調理時、内鍋内で発生する蒸気により蒸し具内の食材の蒸しを行うとともに、側部加熱手段の熱を側壁部に伝えて蒸し効率を向上する。【選択図】図１