Taste preserving and cooking rice set

Abstract

To provide a means for maintaining the taste of cooked rice, which can prevent deterioration in the taste of cooked rice due to drying of cooked rice caused by evaporation of water, dropping of condensed water from the outer lid of a storage container onto the cooked rice, and oxidation of the cooked rice. SOLUTION: Taste preserving means 1, which is placed in a storage container 110 for cooked rice, is equipped with covering means 10 that covers the top of the cooked rice 100 and sealing means 20. The sealing means 20 is provided on at least the peripheral edge of the covering means 10. When the taste preserving means 1 is inserted into the storage container, the covering means abuts against and covers the top of the cooked rice, and the sealing means seals the peripheral edge against the inner wall of the storage container, isolating the cooked rice from the moisture evaporation space 117 sandwiched between the cooked rice and the outer lid 112 of the storage container, thereby preserving the taste.

Description

[Technical Field]

[0001] The present invention relates to a taste preserving means for preserving the taste of cooked rice stored in a storage container, and a rice cooking means set including the taste preserving means. More specifically, the present invention relates to a taste preserving means for preserving the taste of cooked rice stored in the storage container by storing the rice in contact with the top of the cooked rice, thereby preventing the cooked rice from drying out, preventing condensation from falling onto the cooked rice, and preventing oxidation due to contact between the cooked rice and air, thereby preserving the taste of the cooked rice.

[0002] Furthermore, the present invention relates to a rice cooking means set in which a rice cooker without a heat retention function is used as the storage container, a taste preserving means is housed in the rice cooker in which cooked rice has been cooked, and an insulating lid is fitted to the upper open part of the rice cooker, and in this state, at least the bottom surface of the rice cooker is heated by an electric cooker to keep the cooked rice warm at a heat retention temperature lower than the rice cooking temperature. [Background technology]

[0003] In recent years, the most common method of cooking rice is using an electric rice cooker, as it does not require heat adjustment and the rice can be kept warm after cooking thanks to its keep-warm function. However, cooking rice in a kamado (traditional Japanese rice cooker), earthenware pot, or thick metal pot is also popular, despite the time and effort required to adjust the heat.

[0004] The reason for this is that electric rice cookers with a keep-warm function have a built-in heating means in the outer lid itself, so the temperature difference between the inner pot containing the submerged rice and the outer lid is small, and convection between the rice and water during cooking is less likely to occur. On the other hand, when cooking rice in a clay pot or similar, a large temperature difference occurs between the lower side, which is heated directly by the fire, and the outer lid, which does not have a keep-warm function, so convection is greater than in an electric rice cooker. As a result, the cooked rice has better grain structure when cooked, and even when cooking the same rice, a clay pot has the advantage of producing rice with better taste than an electric rice cooker.

[0005] However, earthenware pots and other pots do not have a heat retention function, so the outer lid in particular is prone to getting cold. When the moisture in the cooked rice dissipates into the space between the cooked rice and the outer lid (hereinafter referred to as the moisture evaporation space), condensation occurs on the cool inner surface of the outer lid, and the condensed water is likely to fall onto the cooked rice. When the condensed water falls onto the cooked rice, only the surface of the rice grains melts into a porridge-like state, which is one of the causes of a significant loss of flavor.

[0006] In the case of electric rice cookers, although the taste of cooked rice is inferior to that of earthenware pots, the warming function keeps the outer lid warm, which makes it easier to prevent condensation. On the other hand, the warming function itself causes moisture to evaporate from the cooked rice, resulting in dry rice and a deterioration in taste. Some users also choose not to use the warming function in order to prevent the rice from drying out and to save on electricity costs. In this case, the deterioration in taste due to condensation becomes an issue, just like with earthenware pots.

[0007] Furthermore, electric rice cookers and earthenware pots have large spaces for moisture evaporation, which means that cooked rice comes into contact with air more often, making the cooked rice more susceptible to oxidation, and there is a need to prevent the deterioration of taste due to oxidation. Therefore, the applicant has intensively researched a simple means for maintaining the taste of cooked rice that can prevent the deterioration of taste due to drying, water droplets falling, and oxidation of cooked rice, regardless of whether it is cooked in an electric rice cooker, earthenware pot, etc., and has come up with the invention of this application.

[0008] Patent Document 1 discloses a technology for an electric rice cooker equipped with a floating lid that is placed in the kettle together with rice and soaking water when cooking rice. This floating lid is dome-shaped with an upward convexity so that it floats on the soaking water, and the periphery of the floating lid is folded up to form a water droplet collection recess. By cooking rice with this floating lid in place, water droplets that fall from the outer lid are collected in the water droplet collection recess and do not fall onto the cooked rice.

[0009] However, the technology described in this document requires that the floating lid be a hollow dome shape that can float on the immersion water so as not to impede the convection of water during cooking. Furthermore, assuming that the floating lid will be used during cooking, it is an essential constituent requirement that there be a gap between the periphery of the floating lid and the inner wall of the inner pot so that steam generated during cooking can be dissipated from the gap into the space above the floating lid.

[0010] If this floating lid were to be used on cooked rice, a large gap would be created between the bottom of the dome-shaped curved floating lid and the leveled rice, causing condensation on the bottom of the floating lid to fall onto the rice and ruin the taste, making it unsuitable for cooked rice. Furthermore, as mentioned above, the dimensions of the floating lid must be sufficiently smaller than the inner dimensions of the inner pot to ensure a gap for steam to escape, which creates the problem of moisture evaporating from this gap and drying out the rice. Moreover, because the water droplet collection recess is formed by bending the peripheral edge of the floating lid upward, it is not only difficult to manufacture, but also requires a lot of effort to clean and is not hygienic.

[0011] Patent Document 2 discloses technology for an inner lid for electric rice cookers that prevents cooked rice from drying out by placing it directly on top of the cooked rice. However, the internal dimensions of rice cookers, earthenware pots, etc. vary depending on the manufacturer and product, even for the same rice cooking capacity. Furthermore, some earthenware pots have a shape that narrows inward at the top to increase convection during cooking, and the diameter of the upper opening of the pot may be smaller than the diameter of the container. Inner lids of a size compatible with such earthenware pots leave a large gap between the inner wall of the container and the inner lid when placed on cooked rice, which causes the rice to dry out easily and makes it difficult to maintain its flavor.

[0012] Furthermore, in the case of rice cookers and pots made by casting or pressing, the side walls have a draft angle that tapers outward at an angle of several degrees, and the inner dimensions gradually decrease from the upper open portion to the bottom. Therefore, if the diameter of the inner lid is made to match the inner diameter of the upper open portion, assuming a large amount of cooked rice, the inner lid cannot be pushed all the way down. Therefore, when there is not much cooked rice, the bottom of the inner lid is separated from the top of the cooked rice, making it difficult to maintain the flavor. On the other hand, if the diameter of the inner lid is made smaller than the inner diameter of the bottom of the container, a gap is created between the periphery of the inner lid and the inner wall of the container, making it easier for moisture to evaporate. As described above, the inner lid of the technology described in Patent Document 2 has the problem of lacking versatility, as maintaining the flavor is difficult not only depending on the size and shape of the pot but also on the amount of cooked rice remaining. [Prior art documents] [Patent documents]

[0013] Patent Document 1: Japanese Utility Model Publication No. 60-29925 Patent Document 2: Noboritsu No. 3149809 Summary of the Invention [Problem to be solved by the invention]

[0014] The problem to be solved by the present invention is to provide a taste preserving means with a simple shape that can effectively prevent deterioration in taste due to drying of cooked rice, dripping of water droplets, and oxidation, and that is highly versatile and can be used with rice cookers and rice cookers of different sizes depending on the manufacturer.A further object is to provide a rice cooking means set that includes the taste preserving means. [Means for solving the problem]

[0015] A first aspect of the present invention is a taste preserving means to be contained in a storage container for cooked cooked rice, the taste preserving means including covering means and sealing means, the storage container having a storage section that is open at the top and an outer lid that closes the upper open section of the storage section, the covering means being shaped to cover the top of the cooked rice that has been leveled inside the storage section, the sealing means being provided around at least the entire periphery of the covering means and being a thin-walled section whose thickness gradually decreases from the inner side to the outer side, the section where the sealing means is provided being more easily deformed than other parts, when the covering means is abutted against the top of the cooked rice and the outer dimensions of the taste preserving means are larger than the inner dimensions of the storage section, the thin-walled section flexes to fit along the inner wall of the storage section and comes into tight contact, the covering means and the sealing means isolate the cooked rice from the moisture evaporation space between the cooked rice and the outer lid, preserving the taste.

[0016] The storage container for cooked rice is preferably, but not limited to, a rice cooker made of metal or ceramic and having no heating function. For example, it may be an electric rice cooker, a plastic food storage container into which cooked rice is transferred and stored after cooking, or a wooden rice container. When applied to an electric rice cooker, the heat retention function may be used with the taste preserving means housed inside. The planar shape of the storage container is not limited to a circle, and may also be a substantially rectangular shape. The taste preserving means functions as a partition that separates the cooked rice from the moisture evaporation space formed by the cooked rice and the outer lid of the storage container, where the moisture in the cooked rice evaporates.

[0017] The outer dimensions of the covering means need only be equal to or larger than the inner dimensions of the storage container at the position where it contacts the cooked rice. The planar shape of the covering means need only be approximately similar to the planar shape of the storage container, and is not limited to a circular shape and may be approximately rectangular. The bottom surface of the covering means need only be approximately flat, but may also be curved downward outward to fit the top of the leveled cooked rice.

[0018] The portion of the covering means where the sealing means is provided is more easily deformable than other portions not provided with the sealing means. Therefore, even if the outer dimensions of the covering means are larger than the inner dimensions of the storage container when the taste preserving means is pushed in so as to abut against the upper part of the cooked rice, the easily deformable sealing means (periphery) can deform to fit along the inner wall of the storage container, thereby bringing the peripheral part of the covering means into close contact with the inner wall of the storage container. Therefore, even when a cast pot with a draft angle is used as the storage container, the covering means can be pushed in to a position where it abuts against the upper part of the cooked rice regardless of the amount of cooked rice remaining, and this can be applied to storage containers of various sizes.

[0019] Furthermore, when the outer dimensions of the covering means and the inner dimensions of the storage container are the same at the position where it is in contact with the cooked rice, the peripheral end surface of the covering means, which forms the tight-fitting means, comes into sliding contact with the inner wall of the storage container, resulting in a state that is closer to tight contact. Because the tight-fitting means is easily deformed, it is also easy to align the centers of the storage section and the covering means when inserting the taste preserving means. In this application, "close contact" means being close to each other with almost no gaps, and "tight contact" means being in contact with each other with no gaps.

[0020] The contact means may be molded integrally with the covering means, or may be a separate body attached to the peripheral edge of the covering means. For example, a thinner portion that is more flexible than the center of the covering means may be formed at least on the peripheral edge of the covering means, so that when the taste preserving means is pushed into the storage section from the upper open part of the storage container and brought into contact with cooked rice, the thinner portion is deflected and deformed, reducing the gap between the peripheral edge and the inner wall of the storage container and bringing them into close contact with each other. In the case of integral molding, it is preferable to use silicone rubber, which is less likely to produce the odor typical of resin even when subjected to heat transfer from cooked rice.

[0021] According to the first aspect of the present invention, the bottom side of the covering means covers the top of the cooked rice, and the peripheral portion of the covering means, which functions as a sealing means, is tightly attached to the inner wall of the storage container, isolating the cooked rice from the moisture evaporation space sandwiched between the cooked rice and the outer lid of the storage container, where moisture from the cooked rice evaporates.

[0022] This provides an advantageous effect not found in conventional technology, in that the taste preserving means can prevent deterioration of the taste of cooked rice due to evaporation of water, dripping of condensation from the outer lid, and oxidation, with a simple configuration. Furthermore, by widening the range of storage containers to which the sealing means is provided, the number of applicable storage containers increases, providing an advantageous effect of providing a highly versatile taste preserving means.

[0023] Furthermore, according to the first aspect of the present invention, when the taste preserving means is inserted into the storage section by pushing it through the upper open part of the storage container, the easily deformable thin-walled part flexes and deforms, coming into close contact with the inner wall, thereby reliably isolating the cooked rice from the moisture evaporation space. After inserting the taste preserving means into the storage section, the thin-walled part may be pushed down to increase the close contact with the inner wall. Even when the outer dimensions of the taste preserving means and the inner dimensions of the storage section are the same, the thin and easily deformable peripheral part reduces insertion resistance, making it easy to insert the covering means so that it abuts against the cooked rice.

[0024] Even in the case of a cast pot having a draft, the tight-fitting means is flexibly deformed to fit the inner dimensions of the storage section at the position where it abuts against the upper part of the cooked rice, so that the taste preserving means can abut against the upper part of the cooked rice regardless of the amount of cooked rice remaining. The thin-walled portion may be an annular body made of silicone resin attached to the peripheral edge of the lid-shaped body that forms the covering means, or may be molded integrally with the covering means using silicone resin or the like.

[0025] This has the advantageous effect of increasing the versatility of the taste preserving means, since there is no gap between the inner wall of the storage container and the peripheral edge of the covering means, even when the covering means is applied to a storage container smaller than the outer dimensions of the covering means.

[0026] The second invention of the present invention is the first invention, characterized in that the contact means is a stepped thin-walled portion that is thinned in steps from its inner side to its outer side, and further the stepped thin-walled portion also functions as the thin-walled portion as the thickness gradually decreases from its inner side to its outer side, and when the covering means is brought into contact with cooked rice and the outer dimensions of the taste preserving means are larger than the inner dimensions of the storage section, the stepped thin-walled portion bends to fit along the inner wall of the storage section and make a tight contact.

[0027] According to the second aspect of the present invention, the sealing means is a stepped thin-walled portion formed at least on the peripheral edge. The stepped thin-walled portion may have one step or multiple steps, and may be provided so as to cut out the bottom surface side or the top surface side of the taste preserving means.

[0028] Only the easily deformable stepped thin-walled portion bends before the other portions and comes into close contact with the inner wall of the storage container, so the entire covering means is less likely to warp upward. This has the advantageous effect of making it less likely for a gap to form between the taste preserving means and the cooked rice, even below the peripheral edge of the covering means, making it easier to more reliably prevent moisture evaporation from the cooked rice.

[0029] The third invention of the present invention is the first invention, characterized in that the contact means is a curved portion that is curved so as to bend upward from its inner side to its outer side, and when the covering means is brought into contact with cooked rice, if the outer dimensions of the taste preserving means are larger than the inner dimensions of the storage section, the curved portion bends upward to fit along the inner wall of the storage section and makes a close contact.

[0030] According to the third aspect of the present invention, the tight-fitting means is a curved portion that is curved upward from its inner side to its outer side. The curved portion may be attached to the peripheral edge of the lid-shaped body that forms the covering means, or may be molded integrally with the covering means. This has the advantageous effect that, when the taste preserving means is inserted into the housing, the curved portion bends smoothly to fit along the inner wall, making it easy to achieve a state close to tight contact.

[0031] The fourth invention of the present invention is a taste preserving means to be contained in a storage container for cooked cooked rice, the taste preserving means including a covering means and a sealing means integrally molded to have a circular shape in a plan view, the storage container having a storage section that is open at the top and an outer lid that closes the upper open part of the storage section, the covering means being shaped to cover the top of the cooked rice that has been leveled in the storage section, the sealing means being provided around at least the entire periphery of the covering means and being concentric with the center point of the taste preserving means. The covering means is made up of a plurality of annular thin-walled portions arranged on top of the rice, and the portion where the sealing means is provided is more easily deformed than other portions, and when the outer dimensions of the taste preserving means are larger than the inner dimensions of the storage section when the covering means is brought into contact with the top of the cooked rice, the peripheral portion is bent at the position of the annular thin-walled portions and is tightly fitted along the inner wall of the storage section, and the covering means and the sealing means isolate the cooked rice from the moisture evaporation space sandwiched between the cooked rice and the outer lid, thereby preserving the taste.

[0032] According to the fourth aspect of the present invention, the sealing means is a plurality of annular thin-walled portions. The annular thin-walled portions may be, for example, V-shaped grooves formed in an annular shape. This provides the advantageous effect of making the sealing means applicable to storage containers of different diameters and increasing versatility, as the annular thin-walled portions are bent when the taste preserving means is inserted into the storage portion, and the peripheral edge of the covering means is tightly fitted along the inner wall.

[0033] The fifth invention of the present invention is the first invention, characterized in that the covering means is provided with a space reducing means between the cooked rice and the covering means, the space reducing means is arranged on the bottom side of the covering means, and when the taste maintaining means is inserted into the storage section, the space reducing means is shaped to fit along the top of the cooked rice, thereby reducing the space formed between the top of the cooked rice and the covering means.

[0034] According to the fifth invention, the bottom surface of the covering means facing the cooked rice is provided with space-reducing means shaped to fit the top of the cooked rice. The space-reducing means may be a bag containing a fluid (hereinafter referred to as a flow bag). In this case, the flow bag containing a gel or liquid flows and deforms to fit the top of the cooked rice, so even if the cooked rice is roughly leveled, it is unlikely that a space will form between the cooked rice and the covering means. The entire covering means may be a flow bag, or the flow bag may be attached to a lid-shaped body.

[0035] Alternatively, the bottom side of the covering means may be gently curved to eliminate the space. It would be even more convenient if the user could select a product suitable for their own leveling method from multiple products with different curved angles. This also makes it harder for the cooked rice near the periphery of the storage container to dry out, where the top of the cooked rice tends to be lower than the center of the storage compartment. This more effectively prevents the cooked rice from drying out, condensation, and oxidation.

[0036] A sixth aspect of the present invention is a taste preserving means contained in a storage container for cooked cooked rice, the taste preserving means including a covering means, a closable air vent hole, and a sealing means, the storage container having a storage section that is open at the top and an outer lid that closes the upper open section of the storage section, the covering means being shaped to cover the top of the cooked rice that has been leveled in the storage section, the air vent hole being a through hole that penetrates the front and back of the covering means and being provided in at least one location somewhere on the covering means, the sealing means being provided around at least the entire periphery of the covering means, the portion where the sealing means is provided being more easily deformed than other parts, when the covering means is abutted against the top of the cooked rice, the periphery is in tight contact with the inner wall of the storage section, the covering means and the sealing means isolating the cooked rice from the moisture evaporation space between the cooked rice and the outer lid, thereby preserving the taste.

[0037] According to the sixth aspect of the present invention, the covering means is provided with at least one closable air vent hole at any position. The air vent hole can be used to vent air when inserting the taste preserving means into the storage container, and even if the fitting means is in close contact with the inner wall and difficult to push in, inserting the covering means with the air vent hole temporarily open makes it easier to abut against the top of the cooked rice.

[0038] The method for closing the air vent hole is not limited, and the hole may be closed by a closing lid integrally molded on the top surface of the covering means, a check valve, a separate lid may be fitted, or the hole may simply be closed by covering it with a damp cloth. Furthermore, the moisture content of cooked rice when cooked varies depending on the water temperature difference due to the season, the humidity on the day, the date of rice polishing, the variety, the rice polishing ratio, etc.

[0039] Therefore, when the moisture content of cooked rice is high, the air vent holes may be opened for a predetermined time, for example, 1 to 3 hours, after inserting the taste preserving means into the storage container to adjust the moisture content, and then the air vent holes may be closed. This increases the versatility of the taste preserving means and makes it possible to adjust the moisture content according to the cooked state on the day, allowing it to be used in accordance with a variety of needs.

[0040] The seventh aspect of the present invention is a rice cooking means set comprising taste preserving means to be contained in a storage container for cooked cooked rice, the storage container, heat insulating means, and heating means, the taste preserving means including covering means and sealing means, the storage container having a storage section that is open at the top and an outer lid that closes the upper open section of the storage section, the covering means being shaped to cover the top of the cooked rice that has been leveled in the storage section, the sealing means being provided around at least the entire periphery of the covering means, the area where the sealing means is provided being more easily deformed than other parts, and when the covering means is brought into contact with the top of the cooked rice, the periphery is in tight contact with the inner wall of the storage section. the covering means and the sealing means isolate the cooked rice from the moisture evaporation space between the cooked rice and the outer lid, thereby maintaining the taste; the storage container is a rice cooker pot without a heat retention function; the insulating means accommodates the taste preserving means in the storage section and is attached so as to cover at least the upper opening of the upper opening and the outer surface of the storage section; the heating means is an electric cooker that heats at least the bottom surface of the rice cooker pot to a desired temperature; and with the insulating means attached and heat radiation from at least the upper opening blocked, the cooked rice stored in the rice cooker pot is kept warm at a heat retention temperature that is lower than the rice cooking temperature.

[0041] The eighth invention of the present invention is a rice cooking means set comprising the taste preserving means of any of the first to sixth inventions, the storage container, heat insulating means, and heating means, wherein the storage container is a rice cooker pot without a heat retention function, the heat insulating means accommodates the taste preserving means in the storage section and is attached so as to cover at least the upper opening of the upper opening and the outer surface of the storage section, and the heating means is an electric cooker that heats at least the bottom surface of the rice cooker pot to a desired temperature, and with the heat insulating means attached and heat radiation from at least the upper opening blocked, the cooked rice stored in the rice cooker pot is kept warm at a keeping temperature lower than the rice cooking temperature.

[0042] In the seventh and eighth inventions, the rice cooker may be a clay pot, metal pot, enamel pot, ceramic pot, etc. The heating means may be any well-known electric cooker. For example, it may be a flat induction cooker (hereinafter referred to as an IH appliance) that heats only the bottom of the rice cooker, or a cylindrical IH appliance that heats the bottom and outer surface (body) of the rice cooker. Alternatively, heating may be performed using an electric heater.

[0043] The heat insulating means may be attached to the upper open portion of the rice cooker pot instead of the outer lid that forms the heat-retaining container, or may be used in combination with the outer lid. In the case of a cylindrical IH appliance in which the heating means heats the bottom and outer surface (body) of the rice cooker pot, the heat insulating means may be a lid-shaped body that covers the upper open portion alone. On the other hand, in the case of a flat IH appliance in which the heating means heats only the bottom of the rice cooker pot, a band-shaped body that covers the outer surface of the rice cooker pot may be used in addition to the lid-shaped body. Alternatively, the heat insulating means may be cylindrical and fitted over the upper open portion and outer surface.

[0044] This allows gourmet users to not only enjoy better-tasting cooked rice than can be cooked in an electric rice cooker using an earthenware pot, enamel pot, etc., but also to obtain convenience equivalent to the heat retention function of an electric rice cooker even with a rice cooker pot that does not have a heat retention function. [Effects of the Invention]

[0045] The first aspect of the present invention provides an advantageous effect not found in conventional technology, namely, that the taste preserving means can prevent deterioration of the taste of cooked rice due to moisture evaporation, condensation from the outer lid, and oxidation, using a simple configuration. Furthermore, by broadening the range of storage containers to which the sealing means is provided, the number of applicable storage containers increases, providing an advantageous effect of providing a highly versatile taste preserving means. Furthermore, the versatility of the taste preserving means can be enhanced.

[0046] According to the second aspect of the present invention, even below the peripheral edge of the covering means, there is little space between the taste preserving means and the cooked rice, which has the advantageous effect of more reliably preventing moisture evaporation from the cooked rice. According to the third aspect of the present invention, the curved portion bends smoothly to fit the inner wall, which is advantageous in that it is easy to achieve a state close to tight contact. According to the fourth aspect of the present invention, the invention has the advantageous effect of being easily applicable to storage containers of different diameters, thereby increasing versatility. According to the fifth aspect of the present invention, it is possible to more effectively prevent the cooked rice from drying out, the generation of condensation water, and oxidation.

[0047] According to the sixth aspect of the present invention, the versatility of the taste preserving means can be further increased, and it is also possible to adjust the moisture content according to the cooked state on the day, making it possible to use it to meet a variety of needs. According to the seventh and eighth aspects of the present invention, not only can gourmet users enjoy better-tasting rice cooked in earthenware pots, enamel pots, etc. than in electric rice cookers, but even rice cookers without a keep-warm function can provide convenience equivalent to that of an electric rice cooker. [Brief explanation of the drawings]

[0048] [Figure 1] FIG. 1 is an explanatory diagram of a taste maintaining means (Example 1). [Figure 2] FIG. 10 is an explanatory diagram of a stepped thin-walled portion that forms a close contact means (Example 1). [Figure 3] FIG. 10 is an explanatory diagram of a thin-walled portion that forms a close contact means (Example 2). [Figure 4] FIG. 10 is an explanatory diagram of a curved portion that forms a close contact means (Example 3). [Figure 5] FIG. 10 is an explanatory diagram of an annular thin portion that constitutes a close contact means (Example 4). [Figure 6] FIG. 10 is an explanatory diagram of a fabric body that forms a close contact means (Example 5). [Figure 7] FIG. 10 is an explanatory diagram of another specific example of the space reduction means (Example 6). [Figure 8] FIG. 10 is an explanatory diagram of a rice cooking means set (Example 7). [Figure 9] Another specific example of the rice cooking means set (Example 7). DETAILED DESCRIPTION OF THE INVENTION

[0049] The taste preserving means to be placed in a storage container for cooked cooked rice is equipped with covering means for covering the top of the cooked rice and sealing means. The sealing means is provided on at least the peripheral edge of the covering means. When the taste preserving means is inserted into the storage container, the covering means abuts against and covers the top of the cooked rice, and the sealing means brings the peripheral edge of the covering means into tight contact with the inner wall of the storage container, isolating the cooked rice from the moisture evaporation space between the cooked rice and the outer lid of the storage container. [Example]

[0050] In Example 1, a taste preserving means 1 having a stepped thin-walled portion that functions as a tight-fitting means will be described with reference to Figures 1 and 2. Figure 1(A) shows a perspective view of the taste preserving means 1 and an enamel pot that serves as a storage container. Figure 1(B) shows a cross-sectional view taken along the line AA in Figure 1(A). Figure 2 shows a specific example in which the same shape of the taste preserving means 1 is applied to storage containers of various sizes and shapes. In Figure 2, cooked rice is not shown to make it easier to understand the state in which the tight-fitting means is deflected and deformed.

[0051] First, a brief description will be given of the storage container for cooked rice 100. In this embodiment, the storage container is mainly an enamel pot 110 that can be used to cook rice on a gas stove or induction cooker, but the storage container is not limited to this. For example, it may be a clay pot, the inner pot of an electric rice cooker, a rectangular frying pan, a plastic container for transferring and storing cooked rice from a rice cooker, a wooden rice container, etc.

[0052] The enamel pot 110 is a pot made by applying a glassy glaze to the surface of a cast metal pot and then firing it at high temperature, and is composed of a container 111 and an outer lid 112 (see FIG. 1). In the enamel pot exemplified in this example, the inner wall 113 of the container 111 rises from the periphery of the bottom surface 114. To facilitate easy release from the mold, this inner wall 113 has a draft angle that widens at an angle of approximately 2 to 5 degrees in the outer diameter direction, and its inner dimension r narrows from the upper open portion 115 to the bottom surface 114 (see FIG. 1(B)).

[0053] Furthermore, the upper open portion 115 has a flange portion 116 on its outer edge that contacts the bottom surface of the outer lid in the outer diameter direction. The outer lid 112 is shaped to fit into the upper open portion 115, and does not have a steam hole on the top so that waterless cooking is possible. The space between this outer lid 112 and the top of the cooked rice 100 contained in the container portion 111 is the moisture evaporation space 117 (see Figure 1(B)) where moisture evaporates from the cooked rice.

[0054] The taste preserving means 1 comprises a covering means 10 and a tight-fitting means 20, and further comprises a handle 30 on the top surface (see FIG. 1). Here, an example will be described in which the covering means 10, the tight-fitting means 20 and the handle 30 are integrally molded. Of course, the tight-fitting means and the handle may be separate members that are attached to the covering means. The taste preserving means 1 is preferably made of silicone resin, which is easy to mold integrally and has excellent heat resistance, but polypropylene, polyethylene, etc. may also be used, and the type of resin is not limited.

[0055] The planar shape of the covering means 10 is generally disk-shaped so as to be roughly similar to the planar shape of the storage section 111 of the enamel pot. Here, a specific example is shown in which the outer dimension R of the covering means 10 is selected to be larger than the inner dimension r of the upper open section 115 of the storage section. The bottom side of the covering means (see FIG. 1(B)) is generally flat, but may be gently curved downward from the center to the outside as shown in Example 2.

[0056] The close contact means 20 is composed of a stepped thin-walled portion 21 provided on the peripheral edge portion 11 of the covering means 10. The stepped thin-walled portion 21 has a shape in which the upper surface side of the covering means is cut out to form a step, and its thickness is thinner than that of the central side. There are no limitations on the thickness of the stepped thin-walled portion 21, but for example, if the thickness is approximately 10% to 50% of the thickness of the central portion 12 of the covering means 10, it is preferable because the part where the close contact means 20 is provided (peripheral edge portion 11) is more easily deformed than the other part (central portion 12). Note that a thickness of approximately 1 mm to 2 mm of the stepped thin-walled portion 21 is preferable because it facilitates integral molding and can increase the durability of the close contact means 20.

[0057] The radial width of the stepped thin-walled portion 21 is not limited, but a wider width will allow it to be widely applied to storage containers of different sizes, thereby increasing versatility. More specifically, since many 5-cup rice cookers, which are commonly used in ordinary households, have an inner diameter of approximately 23±1 cm, and many 3-cup rice cookers have an inner diameter of approximately 19±1 cm, it is recommended that the radial width of the stepped thin-walled portion be approximately 4±1 cm. Furthermore, the stepped thin-walled portion 21 may be formed in multiple steps, or may be formed so that the underside of the covering means 10 is cut out, and the shape is not limited.

[0058] When using the taste preserving means 1, the cooked rice 100 is flattened in advance, the center of the upper open portion 115 is roughly aligned with the center of the covering means 10, and the covering means is pushed into the storage portion 111. When the bottom surface of the covering means 10 is pushed in until it abuts the top surface of the cooked rice 100, the stepped thin portion 20 slides along the inner wall 113 of the storage portion, bending upward and coming into close contact with the inner wall 113. At this time, the stepped thin portion 21 that forms the close contacting means 20 is flexibly deformed, so that the insertion resistance of the taste preserving means 10 is small and insertion is easy. Furthermore, even if the center position of the covering means is deviated from the center of the upper open portion, only the amount of bending of the close contacting means 20 changes, and no gap is created between the inner wall 113 of the storage portion and the peripheral edge of the covering means 10.

[0059] The cooked rice 100 is covered by the covering means 10 in contact with the top surface, and the contact means 20 is in close contact with the inner wall 113 to eliminate any gaps, so the cooked rice is isolated from the moisture evaporation space 117. Therefore, there is only a small space between the bottom of the taste preserving means 1 and the top of the cooked rice 100 compared to the moisture evaporation space 117, making it difficult for moisture to evaporate from the cooked rice and preventing deterioration of the taste due to drying. Because moisture from the cooked rice does not radiate above the taste preserving means 1, even if the enamel pot 110 cools, condensation does not adhere to the inner surface of the outer lid 112 or the surface of the inner wall 113, and deterioration of the taste due to condensation dripping onto the cooked rice does not occur. In addition, the amount of air convection caused by the heat of the warm cooked rice 100 can be reduced, preventing oxidation of the cooked rice.

[0060] Although the taste preserving means 1 can be simply inserted into the storage section 111, it is preferable to press the stepped thin-walled section 21 downward (see the outline arrow in Figure 1(B)) to further increase the contact with the inner wall 113 and reduce the space between the cooked rice and the taste preserving means near the inner wall. Furthermore, even if the contact position between the cooked rice 100 and the cooked rice fluctuates up and down depending on the amount of cooked rice remaining, and the internal dimensions of the storage section 111 at the contact position change, the contacting means 20 flexes and deforms to fit the internal dimensions at the contact position, so no space is left between the top of the cooked rice and the bottom side of the covering means. Therefore, even if just one taste preserving means is used in a casting with a draft angle,

[0061] (Taste retention test) Here, the cooked rice taste maintenance test will be explained with reference to Table 1. In the taste maintenance test, a test was conducted to compare the amount of water evaporated from the cooked rice with the amount of condensed water adhering to the outer lid and the inner wall. The comparisons were made under three conditions: when the taste maintenance means and the outer lid were used together (Example 1), when only the outer lid was used (Comparative Example 1), and when the outer lid was used together with a well-known drop lid with a gap of about 5 mm between it and the inner wall (Comparative Example 2).

[0062] In both cases, five cups of rice were cooked simultaneously in the same enamel pot. The outer lid was removed, the rice was mixed and steamed, the rice was leveled, and the moisture that had adhered to the outer lid during cooking was wiped away. The test was conducted on November 10, 2023. The room temperature was adjusted to approximately 25°C, close to the average daytime room temperature throughout the year. The outer lid was opened three times every hour to visually inspect the condensation on the outer lid and inner walls to determine the evaporation status of the moisture. In the table below, "〇" indicates no condensation, "×" indicates heavy condensation, and "△" indicates relatively little condensation.

[0063] [Table 1] TIFF0007811369000002.tif50157

[0064] According to the test results, in the case of Comparative Example 1, even in an environment with a room temperature of approximately 25°C, after one hour, a large amount of condensed water had adhered to both the outer lid and the inner wall due to the temperature difference between the cooked rice and the enamel pot. In the case of Comparative Example 2, a large amount of condensed water had adhered to the inner wall after one hour, but the amount of condensed water on the outer lid was slightly less than in Comparative Example 1. However, after three hours, the enamel pot had cooled sufficiently, and a large amount of condensed water had also adhered to the outer lid.

[0065] As described above, it was verified that it was difficult to maintain the taste of cooked rice in all the comparative examples. On the other hand, in Example 1, which used the taste preserving means 1, even after 3 hours had passed, condensed water did not adhere to the outer lid or the inner wall above the taste preserving means, demonstrating that evaporation of water from the cooked rice can be prevented and the taste can be maintained.

[0066] Next, specific examples of applying the taste preserving means 1 to storage containers with different internal dimensions will be described with reference to Fig. 2. Fig. 2(A) shows a specific example of application to an enamel pot with a different rice cooking capacity, and Fig. 2(B) shows a specific example of application to an earthenware pot with a narrowed upper opening.

[0067] The inner diameter of enameled pots for rice cooking varies depending on the manufacturer and the rice cooking capacity. For example, in the case of an enameled pot 110 for cooking five cups of rice made by Manufacturer A (see Figure 1(B)), the inner dimension r is smaller than the outer dimension R of the taste preserving means 1, whereas in the case of an enameled pot 120 for Manufacturer B (see the dashed line in Figure 2(A)), the inner dimension r2 may be approximately the same as the outer dimension R of the taste preserving means 1, even though the pot also has a capacity of five cups of rice.

[0068] If the outer dimension R of the taste preserving means 1 is approximately the same as the inner dimension r2 of the rice cooker pot (see the dashed line in Figure 2(A)), then as long as the central axes of the taste preserving means and the rice cooker pot are roughly aligned and the covering means is inserted, even if the central axes are slightly misaligned, the stepped thin-walled portion 21 will deform and the covering means will be able to come into contact with the cooked rice with little insertion resistance. If there is a gap between the peripheral end face of the stepped thin-walled portion 21 and the inner wall 121 of the storage section, the elastic restoring force inherent to the silicone resin will allow the peripheral end face 22 of the stepped thin-walled portion to fit snugly against the inner wall 121 of the storage section by gripping the handle 30 and swinging it to eliminate the gap.

[0069] Even if the manufacturer is the same, if the rice cooking capacity is small, as in the case of enamel pot 122 (see solid line in Figure 2(A)), the inner dimension r3 will be smaller. Even in this case, only the position where stepped thin-walled portion 21 bends changes, and the peripheral edge of covering means 10 can be brought into tight contact with inner wall 123 of the storage section (see Figures 2(A) and 1(B)). In either case, the tight contact means is flexibly deformed, so the surface coating layer of the rice cooker pot will not be damaged.

[0070] In the case of the earthenware pot 130, in order to increase convection during cooking, the inner wall 132 of the storage section 131 is curved so as to be inclined inward in the radial direction, and the upper open section 133 is narrowed (see FIG. 2(B)). More specifically, the inner dimension r4 of the upper open section 133 of the earthenware pot is smaller than the maximum inner dimension r5 of the storage section 131. Even in such an earthenware pot, when inserting the taste preserving means 1 through the upper open section 133, the stepped thin-walled section 21 bends, so that the taste preserving means 1 with an outer dimension R larger than the inner dimension r4 of the upper open section 133 can be inserted.

[0071] On the other hand, after being inserted into the storage portion 131, the stepped thin-walled portion 21 bends to fit the inner dimension r5 of the storage portion and comes into close contact with the inner wall 132. Therefore, even in an earthenware pot in which the inner dimension of the storage portion 131 is larger than the upper open portion 133, the cooked rice can be isolated from the moisture evaporation space 134. As described above, since the close contacting means of the taste preserving means 1 bends and deforms according to the inner dimension of the storage portion, even if the taste preserving means has the same outer dimension, it can be applied to enamel pots of different sizes and earthenware pots with narrower upper open portions, making it highly versatile. [Example]

[0072] In Example 2, taste preserving means 2 having a thin portion that functions as a contact means will be described with reference to Figure 3. Figure 3(A) shows a vertical cross section of the taste preserving means, Figure 3(B) shows the thin portion bent upward to make contact with the inner wall, and Figure 3(C) shows the thin portion pressed downward to make contact with the inner wall so that the space between the bottom of the taste preserving means and the top of the cooked rice is reduced. In Example 2 and subsequent examples, the same reference numerals are used for the components already described in Example 1, and their explanations are omitted, and cooked rice is not shown to make it easier to understand the deformation state of the contact means.

[0073] The taste preserving means 2 comprises a covering means 13 whose bottom shape functions as a space reducing means 40, and a thin-walled portion 23 that functions as a tight-fitting means (see FIG. 3(A)). Here, too, the covering means 13, thin-walled portion 23, and handle 30 that make up the taste preserving means 2 are integrally molded. The thickness of the thin-walled portion 23 gradually decreases from the inner side to the outer side of the taste preserving means 2 so that the outer thickness t is thinner than the inner thickness T. There are no limitations on the thickness t, but it is recommended that it be approximately 1 mm to 3 mm to allow for easy deformation.

[0074] Even when cooked rice is intended to be level, it tends to rise relatively high near the center of the storage compartment and fall relatively low near the inner wall. Therefore, the space-reducing means 40 is used to prevent a gap from forming between the cooked rice near the inner wall and the taste preserving means 2. Specifically, the bottom surface of the covering means is shaped to form a gently curved recess that fits snugly against the top surface of the cooked rice, thereby functioning as the space-reducing means 40. The inclination angle α of this curved recess (see FIG. 3(A)) should be inclined downward at a gentle angle of approximately 10 degrees or less with respect to a horizontal plane passing through the central axis of the covering means 13. It would be even more preferable if each user could select a product suitable for their own leveling method from a group of products with different inclination angles α.

[0075] When inserting the taste preserving means 2, whose outer dimension R is larger than the inner dimension r of the storage section 111, simply by pushing the taste preserving means 2 from the upper open section 115 (see the white arrow in Figure 3(B)), the thin-walled portion 23 of the flexible peripheral edge bends upward and comes into close contact with the inner wall 113 of the storage section. At this time, because the bottom side of the covering means 13 is provided with a curved recess that forms the space reducing means 40, even if the thin-walled portion 23 bends upward, a large space does not open up between the lower side of the peripheral edge of the covering means 13 and the top of the cooked rice. In addition, by pushing in the thin-walled portion that is in contact with the inner wall 113 of the storage section (see the black arrow in Figure 3(B)), the space between the covering means and the top of the cooked rice can be further reduced.

[0076] Furthermore, when inserting the taste preserving means 2, if the handle 30 is grasped and rocked left and right while being pressed in so as to bend the thin-walled portion 23 downward (see the black arrows in Figure 3(C)), the top surface of the thin-walled portion 23 can be brought into close contact with the inner wall 113 of the storage section. In this case, even in the vicinity of the inner wall, the bottom surface of the covering means 13 will be in a state where it is aligned with the top of the cooked rice, further reducing the gap with the cooked rice and further enhancing the effect of preserving the taste. [Example]

[0077] In Example 3, a taste preserving means 3 having a curved portion that functions as a tight-fitting means will be described with reference to Fig. 4. Fig. 4(A) shows a state in which an annular curved member is attached to a covering means, and Fig. 4(B) shows a vertical cross-sectional view of the taste preserving means 3. Fig. 4(C) shows a vertical cross-sectional view of the taste preserving means 3 inserted into a storage container.

[0078] The taste preserving means 3 comprises a covering means 14 having a closable air vent hole 50, and a curved portion 24 forming a tight-fitting means (see Figs. 4(A) and 4(B)). A circular curved member 25 that is curved and stands up in the outer diameter direction is removably attached to the curved portion 24. The curved member 25 and the covering means 14 are removably attached by a fitting portion, and a fitting recess 26 is provided along the circular opening of the curved member, and a fitting protrusion 15 is provided on the outer edge of the covering means.

[0079] The material of the bending member 25 may be any elastic material having flexibility, such as silicone resin. The material of the covering means 14 is not limited here and may be any material such as metal, enamel, ceramic, wood, glass, or resin. When attaching the bending member 25, a portion of the fitting recess 26 provided in the annular opening 27 is hooked onto the fitting protrusion 15 of the covering means, and then the fitting recess 26 and the fitting protrusion 15 are fitted together over the entire circumference while the bending member 25 is stretched and deformed (see the white arrow in FIG. 4(A)). It goes without saying that the bending portion 24 may be integrally molded with the covering means 14.

[0080] The air vent hole 50 penetrates the covering means 14 in the front-to-back direction and includes a cylindrical protrusion 51 protruding from the top surface of the covering means and a closing lid 52 attached to the cylindrical protrusion (see FIG. 4(B)). When inserting the taste preserving means 3 into the enamel pot 110, the air vent hole 50 is left open, allowing air to be released from the space below the taste preserving means 3, reducing insertion resistance, and the taste preserving means 3 is then brought into contact with cooked rice, and the closing lid 52 is fitted onto the cylindrical protrusion 51 to close the air vent hole (see the outline arrow in FIG. 4(C)).

[0081] The number of air vent holes 50 is not limited and may be multiple. If the moisture content of the cooked rice is high, the air vent holes may be left open for a predetermined time to adjust the moisture content, and then closed. Even if the humidity in the moisture evaporation space 117 increases during moisture adjustment, causing condensation on the bottom surface of the outer lid 112 and dropping onto the taste preserving means, the curved portion 24 acts as a catch tray, so the condensation will not spill onto the cooked rice even when the taste preserving means 3 is removed from the storage section 111. In this case, too, it is advisable to press the curved portion 24 against the inner wall 113 of the storage section (see the black arrow in Figure 4(C)). [Example]

[0082] In Example 4, a taste preserving means 4 having an annular thin portion that functions as a tight-fitting means will be described with reference to Fig. 5. Fig. 5(A) shows a top view of the taste preserving means 4, and Fig. 5(B) shows a cross-sectional view taken along line AA in Fig. 5(A). Fig. 5(C) shows a vertical cross-sectional view of the taste preserving means 4 inserted into a storage container.

[0083] The taste preserving means 4 is provided with a plurality of annular thin-walled portions 28 forming a tight-fitting means on the periphery of the covering means 16, which is disk-shaped in plan view (see FIG. 5). The annular thin-walled portions 28 are formed on concentric circles with the central axis of the covering means 16 as their centers (see FIG. 5(A)). The annular thin-walled portions may be formed by providing a V-shaped protrusion on the top side of the mold when molding silicone resin with a mold, or may be formed by cutting. In Example 4, the thickness of the covering means 16 may be approximately uniform except for the annular thin-walled portions 28.

[0084] When the taste preserving means 4 is inserted into the enamel pot 110, the peripheral edge of the covering means 16 is bent starting from the annular thin-walled portion 28 and comes into close contact with the inner wall 113 of the storage section (see FIG. 5(C)). Furthermore, because the annular thin-walled portion 28 has a groove shape, even if condensed water adheres to the outer lid before the taste preserving means is inserted into the storage section and drops onto the taste preserving means 4, the condensed water will enter the annular thin-walled portion 28, making it less likely that water will spill onto the cooked rice when the taste preserving means is removed. [Example]

[0085] In Example 5, a taste preserving means 5 having a fabric body that functions as a close contact means will be described with reference to Fig. 6. Fig. 6(A) shows a vertical cross section of the taste preserving means, and Fig. 6(B) shows a vertical cross section of the taste preserving means 5 inserted into a storage container.

[0086] The storage container of Example 5 is a wooden rice container 140 for transferring cooked rice from a rice cooker and storing it. The taste preserving means 5 consists of a wooden covering means 60 formed into a disk shape and a cloth body 70 that functions as a sealing means (see Figure 6). The covering means 60 has an annular groove 61 on its outer periphery into which the rolled cloth body 70 is inserted (see Figure 6(A)). The cloth body 70 is a fabric used to keep the moisture in sushi rice. The cloth body 70 is attached around the entire circumference of the annular groove 61 in a lightly moistened state beforehand.

[0087] When the taste preserving means 5 is pushed into the rice container 140 until it comes into contact with the cooked rice, the rolled-up cloth body 70 is crushed radially, and the cloth body 70 comes into close contact with the inner wall 141 of the rice container (see Figure 6(B)). Because the cloth body is pre-moistened, evaporation of moisture from the cooked rice can be suppressed even if the contact between the inner wall of the rice container and the cloth body is low. Because the taste preserving means 5 is made of wood and cloth, it can preserve the taste of cooked rice without destroying the atmosphere of Japanese cuisine in restaurants that serve rice in rice containers. [Example]

[0088] In Example 6, a taste preserving means 6 equipped with a flowable bag body 41 that serves as a space reducing means will be described with reference to Fig. 7. Fig. 7(A) shows a vertical cross section of the taste preserving means 6, and Fig. 7(B) shows a vertical cross section when the taste preserving means 6 is applied to cooked rice that has been roughly leveled. In Example 6, cooked rice is shown to show how to level the cooked rice.

[0089] The taste preserving means 6 has the same configuration as the taste preserving means 1, except for the configuration including the flowable bag 41 that serves as the space reducing means. The flowable bag 41 is made by filling a flexible and watertight resin bag 42 with a fluid 43 (see FIG. 7(A)). The amount of fluid 43 filled is less than the maximum filling capacity of the resin bag 42, making the flowable bag 41 more likely to deform so that it hangs down along the top of the cooked rice 100. For example, the resin bag 42 may be filled to about 30% to 50% of its maximum filling capacity.

[0090] The flow bag 41 is not limited to being separate from the covering means 10, and may be attached to the bottom surface of the covering means 10. When the taste preserving means 6 is inserted into the storage section 111, the lower side of the flow bag 41 hangs down along the top of the cooked rice 100, leaving almost no space, and the upper side of the flow bag 41 is pressed against the covering means 10, making it approximately flat (see FIG. 7(B)). Therefore, even if the cooked rice is roughly leveled, for example, with a depression in the center of the cooked rice, there is no space between the bottom of the taste preserving means 6 and the top of the cooked rice 100, making it easy to maintain the taste of the cooked rice. The flow bag 43 may be preheated to improve heat retention. [Example]

[0091] In Example 7, rice cooking means sets 7 and 8 will be described with reference to Figures 8 and 9. Figure 8 shows a vertical cross section of a case where the heating means is a cylindrical electric cooker and the insulating means is an insulating lid that covers the upper open part of the rice cooker pot. Figure 9 shows a vertical cross section of a case where the heating means is a flat electric cooker and the insulating means is the insulating lid and an insulating wire wrapped around the outside of the body of the rice cooker pot.

[0092] Both rice cooking means sets 7 and 8 consist of a rice cooking pot, taste preserving means, heating means, and heat insulating means. In both cases, the rice cooking pot is shown as the enamel pot 110 shown in Example 1, and the taste preserving means is shown as the taste preserving means 1 shown in Example 1, but of course, the present invention is not limited to this.

[0093] The electric cooker that constitutes the heating means 200 is preferably an IH appliance that heats by well-known electromagnetic induction heating, but is not limited to this and may also be an electric heater. The heating means may be a cylindrical electric cooker 201 that fits the size of the enamel pot 110 and heats the bottom and sides of the rice cooker to the desired temperature (see Figure 8), or a flat electric cooker 202 that heats only the bottom of the rice cooker (see Figure 9).

[0094] The heating means 200 also has a temperature control function and is capable of keeping cooked rice warm at a temperature lower than the cooking temperature. The temperature for keeping rice warm is not limited; when serving cooked rice in a bowl, the temperature should be about 60°C to 70°C; when making rice balls, the temperature should be about 50°C or less to prevent burns; and when keeping rice warm for sushi, the temperature should be about 50°C to 55°C. Of course, the heating means may also be used when cooking rice.

[0095] Insulated lid 301 (see FIG. 8) that constitutes heat insulation means 300 is a metal lid with insulating material 302 attached to the top surface. There are no restrictions on the material of the insulating material, but it can be made from an easily processed urethane foam sheet cut into the desired shape. The size of the insulated lid needs only to be such that it can be attached to the upper open part of enamel pot 110.

[0096] Insulating zone 303 (see Figure 9), which serves as heat insulation means, is made by forming a urethane foam sheet into a strip shape and is attached by wrapping it around the side of enamel pot 110. The insulating zone can be fastened with well-known hook and loop fasteners 304. Specifically, the surface of the insulating zone is provided with a loop portion that forms a hook and loop fastener, and the end of the back surface of the insulating zone is provided with a hook portion that is attached to the loop portion. By changing the position where the hook portion is attached to the loop portion, it can be used with rice cookers of various sizes.

[0097] When using the rice cooking means set, the cooked rice 100 in the enamel pot 110 is leveled, the taste preserving means 1 is inserted, the insulating means 300 is attached to the enamel pot, and the rice is kept warm at the desired storage temperature using the heating means 200. Because the heating means heats at least the bottom surface of the rice cooker, and the insulating means suppresses heat radiation from the rice cooker, cooked rice can be kept warm in the same way as an electric rice cooker, even if the rice cooker itself does not have a heat retention function or thermal insulation properties.

[0098] (others) In the first and second embodiments, for ease of understanding, an example has been described in which only the thinned portion functions as the contact means, but it goes without saying that the thinned portion may be provided with radial or annular grooves so that the contact means can be more easily deformed flexibly. In this embodiment, the taste preserving means is mainly applied to a rice cooker, but it goes without saying that the taste preserving means may also be housed in an electric rice cooker or the like. The embodiments disclosed herein are illustrative in all respects and should not be considered limiting. The technical scope of the present invention is not limited to the above description, but is defined by the claims, and is intended to include all modifications within the meaning and scope of the claims. [Explanation of symbols]

[0099] 1,2,3,4,5,6...Taste preservation means, 7,8...Rice cooking means set, 100...Rice, 10...covering means, 11...periphery, 12...center, 13, 14, 16...covering means, 15...fitting protrusion, 20... close contact means, 21... stepped thin portion, 22... peripheral end surface, 23...Thin-walled portion (close contact means), 24... curved portion (close contact means), 25... curved member, 26... fitting recess, 27... annular opening, 28...Annular thin-walled portion (close contact means), 30...handle, 40...Space reduction means (curved recess), 41...Fluid bag (space reduction means), 42...Resin bag, 43...Fluid, 50...vent hole, 51...cylindrical protrusion, 52...blocking lid, 60...covering means, 61...annular groove, 70...Cloth body (close contact means), 110... Enamel pot (storage container), 111... Storage section, 112... Outer lid, 113...inner wall, 114...bottom surface, 115...upper opening portion, 116...flange portion, 117...Water evaporation space, 120, 122...Enamel pot (storage container), 121, 123...Inner wall, 130... earthenware pot (storage container), 131... storage section, 132... inner wall, 133... upper opening section, 134...Water evaporation space, 140...Ohitsu (storage container), 141...inner wall, 200...heating means, 201...cylindrical electronic cooker, 202...flat electronic cooker, 300...insulating means, 301...insulating cover, 302...insulating material, 303...thermal insulation, 304...hook and loop fastener

Claims

1. A taste preserving means to be contained in a storage container for cooked rice, the taste preserving means includes a covering means and a contacting means, The storage container has an upper open storage section and an outer lid that closes the upper open section of the storage section, The covering means is shaped to cover the top of the cooked rice leveled in the storage section, the sealing means is provided at least around the entire periphery of the covering means, and is a thin-walled portion whose thickness gradually decreases from the inner side to the outer side, The portion where the contact means is provided is more easily deformed than other portions, and when the covering means is brought into contact with the top of the cooked rice, if the outer dimensions of the taste preserving means are larger than the inner dimensions of the storage section, the thin-walled portion bends along the inner wall of the storage section and comes into contact with the rice, The covering means and the tightly contacting means isolate the cooked rice from the moisture evaporation space between the cooked rice and the outer lid, thereby maintaining the taste. A means for maintaining taste.

2. The close contact means is a stepped thin-walled portion that is thinned in a stepwise manner from its inner side to its outer side, Furthermore, the thickness of the stepped thin-walled portion is gradually reduced from the inner side to the outer side, and the stepped thin-walled portion also functions as the thin-walled portion, When the covering means is brought into contact with cooked rice, if the outer dimensions of the taste preserving means are larger than the inner dimensions of the storage section, the stepped thin-walled portion is bent to fit along the inner wall of the storage section and come into close contact with the cooked rice.

2. The means for maintaining taste according to claim 1.

3. The close contact means is a curved portion that is curved upward from its inner side to its outer side, When the covering means is brought into contact with cooked rice, if the outer dimensions of the taste preserving means are larger than the inner dimensions of the storage section, The curved portion is bent upward and tightly fitted along the inner wall of the storage portion.

2. The means for maintaining taste according to claim 1.

4. A taste preserving means to be contained in a storage container for cooked rice, The taste maintaining means includes a covering means and a contact means integrally molded to have a circular shape in a plan view, The storage container has an upper open storage section and an outer lid that closes the upper open section of the storage section, The covering means is shaped to cover the top of the cooked rice leveled in the storage section, the sealing means is provided at least around the entire periphery of the covering means and comprises a plurality of annular thin-walled portions arranged concentrically with the center point of the taste preserving means, The portion where the contact means is provided is more easily deformed than other portions, and when the covering means is brought into contact with the top of the cooked rice, if the outer dimensions of the taste preserving means are larger than the inner dimensions of the storage section, the peripheral edge portion is bent at the position of the annular thin portion and is brought into close contact so as to fit along the inner wall of the storage section, The covering means and the tightly contacting means isolate the cooked rice from the moisture evaporation space between the cooked rice and the outer lid, thereby maintaining the taste. A means for maintaining taste.

5. The covering means is provided with a space reducing means for the cooked rice, The space reducing means is disposed on the bottom side of the covering means, and when the taste preserving means is inserted into the storage section, the space reducing means is shaped to fit the upper part of the cooked rice, thereby reducing the space formed between the upper part of the cooked rice and the covering means.

2. The means for maintaining taste according to claim 1.

6. A taste preserving means to be contained in a storage container for cooked rice, the taste preserving means includes a covering means, a closable air vent hole, and a sealing means, The storage container has an upper open storage section and an outer lid that closes the upper open section of the storage section, The covering means is shaped to cover the top of the cooked rice leveled in the storage section, The air vent hole is a through hole that penetrates the front and back of the covering means, and is provided at at least one position on the covering means, The sealing means is provided at least around the entire periphery of the covering means, The portion where the contact means is provided is more easily deformed than other portions, and when the covering means is brought into contact with the top of the cooked rice, the peripheral portion is in close contact with the inner wall of the storage portion, The covering means and the tightly contacting means isolate the cooked rice from the moisture evaporation space between the cooked rice and the outer lid, thereby maintaining the taste. A means for maintaining taste.

7. A rice cooking means set, comprising: a taste preserving means to be accommodated in a storage container for cooked rice; the storage container; a heat insulating means; and a heating means; the taste preserving means includes a covering means and a contacting means, The storage container has an upper open storage section and an outer lid that closes the upper open section of the storage section, The covering means is shaped to cover the top of the cooked rice leveled in the storage section, The sealing means is provided at least around the entire periphery of the covering means, The portion where the contact means is provided is more easily deformed than other portions, and when the covering means is brought into contact with the top of the cooked rice, the peripheral portion is in close contact with the inner wall of the storage portion, The covering means and the contact means isolate the cooked rice from the moisture evaporation space between the cooked rice and the outer lid, thereby maintaining the taste, The storage container is a rice cooker without a heat retention function, the heat insulating means is attached to the housing portion so as to cover at least the upper opening portion of the housing portion and the outer surface thereof after the taste preserving means is housed in the housing portion, The heating means is an electric cooker that heats at least the bottom surface of the rice cooker pot at a desired temperature, and the heat insulating means is attached to the rice cooker pot, and the cooked rice stored in the rice cooker pot is kept warm at a temperature lower than the rice cooking temperature while blocking heat radiation from at least the upper open portion. A rice cooking means set.

8. A rice cooking means set, comprising the taste preserving means according to any one of claims 1 to 6, the storage container, a heat insulating means, and a heating means, The storage container is a rice cooker without a heat retention function, the heat insulating means is attached to the housing portion so as to cover at least the upper opening portion of the housing portion and the outer surface thereof after the taste preserving means is housed in the housing portion, The heating means is an electric cooker that heats at least the bottom surface of the rice cooker pot at a desired temperature, and the heat insulating means is attached to the rice cooker pot, and the cooked rice stored in the rice cooker pot is kept warm at a temperature lower than the rice cooking temperature while blocking heat radiation from at least the upper open portion. A rice cooking means set.

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