JP2012196427A - Steamer for cooking pot and rice cooker using the steamer - Google Patents

Abstract

PROBLEM TO BE SOLVED: To eliminate such adverse effects as impairment of taste of boiled rice with soup or oil coming out of foodstuffs and burning of the bottom of an inner pot by constituting a steamer with a portion having a suspension and a steam passage and a portion without holes in the lower side where the foodstuffs are loaded.SOLUTION: The steamer for the cooking pot includes a cooking pot, heating means for heating the cooking pot, and a steamer housed within the cooking pot. The steamer has an outer member and an inner member. The outer member includes the suspension suspended on the upper side of the cooking pot, and a plurality of openings between the outer member and the inner member. The inner member has a dish-shaped member having no perforation and having an opening upper end, and is disposed within the outer member as a separate body from the outer member or integrally with the outer member. In cooking foodstuffs, the foodstuffs within the inner member are steamed with the steam generated within the cooking pot. The steamer is further provided with a steaming stand with a plurality of holes disposed inside the inner member.

Description

  The present invention relates to a steamer for cooking pots, and more particularly, to a steamer that does not allow food juice or the like to fall into a cooked product, and a rice cooker using the steamer.

  Conventionally, the thing of FIG. 12 is known as what steamers are attached to the rice cooker which is one of the cookers, and performs rice cooking and steamed cooking simultaneously, for example.

  In general, a rice cooker is one in which water and rice are put into an inner pot and cooked by a heating means provided below the inner pot. Water is boiled and steam is generated during the rice cooking. The thing of FIG. 12 steams foodstuffs using the steam which generate | occur | produces in the inner pot a.

  As shown in the figure, a steaming tool b is attached above the inner pot a. The steaming tool b is a dish-like member having a large number of holes in its entirety, and has a flange-like suspension part c on the outer periphery of the upper end, and the suspension part c is formed on the outer periphery of the upper end of the inner pot a. It is attached to the upper part of the inner pot a by suspending on the flange part d.

  And the steaming of the foodstuff put in the steamer b is performed with the steam generated in the inner pot a. In this conventional example, steam is applied to almost the whole of the ingredients, so that the steamed dish is effectively performed, and after cooking, the rice e can be made in the inner pot a below the steamer b, and the steamer b Thus, for example, a steamed dish made of boiled food f or the like in a container and peeled root vegetables g or the like can be produced (see Patent Document 1).

  By the way, in the above-mentioned conventional example, since the steaming tool b is formed from a member having a large number of holes, when steaming cooking at the same time as cooking, the juice or oil that comes out of the ingredients when steaming falls into the rice, The problem is that the taste of the inner pot a is burnt, or even if it is only steamed dishes, the bottom of the inner pot a will be burnt by the juice or oil that comes from the ingredients.

  Further, since the bottom of the steamer b has a large number of holes, for example, a cooked product containing a liquid such as boiled food, pudding, and steamed steam must be put in a container and cooked.

Japanese Patent No. 3336313 (FIG. 1)

  The purpose of the present invention is to form a steaming tool with a part having a suspension part and a steam passage and a non-perforated part where the ingredients are put, so that the taste of the rice drops due to the juice or oil coming from the ingredients. The problem is that the bottom of the inner pot burns.

  In order to achieve the above object, the present invention adopts the following configuration.

  The invention of this application is a cooking pot, a heating means for heating the cooking pot, and a cooking pot steaming tool having a steaming tool accommodated in the cooking pot, the steaming tool comprising an outer member and An outer member, and the outer member has a suspension portion suspended on an upper portion of the cooking pan on the upper outer peripheral portion thereof, and a plurality of openings between the outer member and the inner member. The inner member is a non-perforated dish-like member having an open upper end, and is provided separately or integrally with the outer member in the outer member, and steam generated in the cooking pan during cooking. Thus, steaming of the food material in the inner member is performed.

  The present invention is further characterized in that a steaming stand having a plurality of holes is provided in the inner member. Furthermore, it is characterized by a rice cooker using a steamer.

  The present invention includes a steamer, an outer member having a plurality of openings between an outer member and an inner member, and an outer member in the outer member. And the upper end provided separately or integrally with the open and non-perforated dish-shaped inner member, the taste of the rice drops with the juice or oil etc. from the ingredients, or the bottom of the inner pot is burnt Evil can be eliminated. Moreover, since the foodstuff containing liquids, such as boiled food, pudding, and sake steam, can be directly put in the said inner member and can be cooked, the container which puts foodstuff at the time of cooking can be made unnecessary.

  In addition, by providing a steamer with a plurality of holes in the inner member, it is possible to drop juice, oil, etc. coming out of the food from the holes of the steamer to the bottom of the inner member, so the food is steamed deliciously and healthy. be able to. Furthermore, the convenience of a rice cooker improves by using such a steamer for a rice cooker.

Cross section of rice cooker with separate steamer Expanded sectional view of a separate steamer Plan view of outer member of separate steamer Plan view of the inner member of a separate steamer Cross section (A) and plan view (B) of steaming stand Enlarged sectional view of a separate steamer with a cap Expanded cross section of integrated steamer Plan view of FIG. Perspective view of other integrated steamer Schematic sectional view showing a state in which the steamer of FIG. 9 is attached to the inner pot Plan view of the steamer of FIG. Cross-sectional view of the inner pot of a conventional rice cooker with steamer

  FIG. 1 is a cross-sectional view of a rice cooker showing a state where a separate steamer is set in the inner pot, FIG. 2 shows an enlarged cross-sectional view of the steamer, and FIGS. 3 to 5 show an outer member, an inner member, and a steamer. Respectively. Note that the present invention can be applied to any pot as long as it is a cooking pot, and in the following, an inner pot of a rice cooker will be described as an example.

  The rice cooker 1 includes a rice cooker body 2 and a lid 3. The rice cooker main body 2 has a synthetic resin bottomed cylindrical inner case 5 in which the inner pot 4 can be set, a synthetic resin outer case 6 which is an outer casing, and a shoulder member 6a. 5 and the shoulder member 6a are coupled by screws or the like, and the outer case 6 and the shoulder member 6a are coupled by forcible fitting or the like.

  On the outer peripheral surface of the inner case 5, a bottom coil 7 and a corner coil 8 made of work coils are provided at the bottom and a corner from the bottom to the side, respectively, and a heat retaining heater 11 is provided at the side, respectively. Appropriate rice cooking and heat insulation control are performed by a known control device that does not.

  The bottom coil 7 and the corner coil 8 are placed on a coil base 9. A central portion of the coil base 9 has a through hole 9a penetrating in the vertical direction, and a thermistor for detecting the temperature of the inner pot 4 for detecting the set state of the inner pot 4 is provided in the through hole 9a. A temperature sensor 10 is provided.

  The temperature sensor 10 has a spring built therein, and the tip of the temperature sensor 10 projects upward from the bottom of the inner case 5 when the inner pot 4 is not set. The temperature sensor 10 functions as a safety device that does not operate unless the inner pot 4 is set, although the temperature sensor 10 is pressed downward in a state where it is in contact with the bottom outer surface of the inner pot 4 when the inner pot 4 is set. Also have.

  The inner pot 4 is formed of a ferrous metal such as stainless steel capable of self-heating by eddy currents induced inside by the bottom coil 7 and the corner coil 8, and the inner pot 4 is placed in the inner case 5. By setting, the temperature sensor 10 is turned on, the bottom coil 7 and the corner coil 8 are energized, and when the rice cooking switch is turned on, the inner pot 4 is heated by Joule heat caused by the eddy current, The contents of rice and other ingredients are heated evenly and cooked efficiently.

  On the other hand, the lid 3 has a synthetic resin lid plate 12 and a heat radiating plate 13 made of a good thermal conductor fixed to the lid plate 12 by screws 14 so as to form the lower surface of the lid 3. In addition, a hollow portion 15 is formed between the cover plate 12 and the heat radiating plate 13, and a heat insulating material is sealed as necessary. Further, an annular sealing material 13a is provided at the outer peripheral end of the heat radiating plate 13, and when the lid 3 is closed, the sealing material 13a comes into contact with the inner pot 4 or the outer member 31 of the steamer, and steam or the like. Prevent the escape to the outside.

  A lid heater 16 composed of an electric heater that generates resistance heat when energized is attached to the upper surface of the heat radiating plate 13, and is controlled by a control device to evaporate condensed droplets quickly to prevent white blurring of rice. The heating method using the lid heater 16 may be a heater method, an IH method, a high frequency method, or the like.

  A cylindrical opening 17 is formed in the central portion of the lid plate 12, and a cylindrical body 19 having a ball valve 18 therein and detachable from the lid plate 12 is disposed in the opening 17. Is done. Further, a steam port 20 is provided on the upper surface, and when the steam pressure in the inner pot 4 exceeds a predetermined value, the steam enters the cylindrical body 19 as shown by an arrow, pushes up the ball valve 18 and is discharged from the steam port 20 to the atmosphere. Is done.

  An inner lid having a plurality of holes can be provided below the heat radiating plate 13 of the lid 3. When the inner lid is provided, the steam enters the space between the inner lid and the heat radiating plate 13 through the hole of the inner lid, and then enters the steam passage in the cylindrical body 19.

  A rotatable hinge member 21 that allows the lid 3 to be opened and closed is provided at the upper rear end of the rice cooker body 2, and the lid 3 is openable and closable with respect to the rice cooker body 2.

  An operation panel 22 is provided on the upper front side of the outer case 6 of the rice cooker body 2. The operation panel 22 displays various operation switches 23 and setting states set by the various switches 23. The microcomputer board 25 to which the part 24 and various switches 23 and the display part 24 are attached is provided.

  Further, on the rear side of the microcomputer board 25, an IGBT, a heater driving circuit, a CPU, a rectifier circuit comprising a diode bridge, and a smoothing circuit for driving and controlling the bottom coil 7, the corner coil 8, the heat retaining heater 11, the lid heater 16, and the like. Is provided in a standing state.

  In addition, the air blower 27 is provided in the back part between the inner case 5 and the outer case 6 as needed. When the blower 27 is provided, the air blown from the blower 27 is heated by the bottom coil 7, the corner coil 8 and the heat retaining heater 11 to become hot air. By sending to the whole inner pot 4, rice cooking and heat retention efficiency can be improved.

  With such a configuration, the inner pot 4 is heated substantially uniformly from the bottom wall portion to the side wall portion by the bottom coil 7 and the corner coil 8 during rice cooking, and the rice immersed in the water in the inner pot 4 is uneven. The rice is heated and uniformly absorbed, and the rice is cooked well through the subsequent temperature raising step and the unevenness step so that the rice is cooked efficiently without heating unevenness. And in the temperature rising process at the time of cooking rice, the water in the inner pot 4 boils and steam is generated.

  1 to 4 show a separate steamer 30 in which the outer member 31 and the inner member 40 are separate members. The steamer 30 has a separate outer member 31 and inner member 40, respectively.

  The outer member 31 is a plate-shaped member having a substantially vertical side wall portion 32 and a horizontal bottom wall portion 33, and has an upper opening 34 above it. And, the annular upper end of the side wall portion 32 is formed with a hook-like suspension portion 35 that is outwardly curved in an arc shape, and the size thereof is a size that can be inserted into the inner pot 4. The

  2 and 3, the bottom wall 33 has one large-diameter central opening 36 at the center and a plurality of, for example, six outer peripheral openings 37 (see FIG. 3) on the outer periphery. Between the adjacent outer peripheral openings 37 provided at intervals, a connecting portion 39 having a rectangular shape in plan view that connects the side wall portion 32 and the bottom wall portion 33 is provided.

  Further, an annular mounting portion 33a is provided between the central opening 36 and the outer peripheral opening 37 of the bottom wall portion 33, and a vertical annular wall having a low height is provided at the outer peripheral end of the mounting portion 33a. As shown in FIG. 2, the inner member 40 is placed on the placement portion 33 a, and the inner member 40 is positioned at the center of the bottom wall portion 33 on the annular wall 38. The central opening 36 may not be provided, but if it is present, the steam directly hits the bottom of the inner member 40 to improve the steaming efficiency.

  The inner member 40 is a plate-shaped member having a substantially vertical side wall portion 41 and a horizontal bottom wall portion 42, and the side wall portion 41 and the bottom wall portion 42 are not perforated, and an upper opening 43 is provided thereabove. Have An annular upper end portion of the side wall portion 41 is formed with a flange portion 44 that is outwardly curved in an arc shape, and the size thereof can be inserted into the annular wall 38 of the outer member 31. Is done.

  Thus, since the inner member 40 is non-porous except for the upper opening 43, for example, food containing liquid such as boiled food, pudding, and steamed steam can be directly put into the inner member 40 for cooking. Even if the rice cracker rises during cooking, the rice cracker will not touch the ingredients.

  When the inner member 40 is set in the outer member 31, the inner member 40 is set in the outer member 31 by grasping the collar portion 44 with a finger. When the inner member 40 is set in the outer member 31, the outer periphery of the bottom wall portion 42 of the inner member 40 is placed on the placement portion 33a of the outer member 31, as shown in FIGS. The lower side of the side wall 41 is inserted into the annular wall 38 of the outer member 31, and the movement in the horizontal direction is restricted, that is, positioned.

  A steaming stand 50 is set in the inner member 40. The steaming base 50 is a disk-shaped member having a plurality of apertures 51 as shown in FIG. 5, and has a plurality of, for example, three legs 52 on the bottom surface, and the outer diameter is It is smaller than the inner diameter of the inner member 40.

  When the steaming base 50 is set in the inner member 40, as shown in FIGS. 1 and 2, a space 53 having a height of the leg 52 is formed between the steaming base 50 and the inner member 40, and during steaming The juice, oil, etc. from the ingredients fall into the space 53 between the steamer 50 and the inner member 40 through the opening 51. Therefore, the food can be steamed deliciously and healthy. The steaming stand 50 may not be used depending on the ingredients.

  When the inner member 40 is set in the outer member 31 and the steamer 30 in which the steaming stand 50 is set in the inner member 40 is set in the inner pot 4 of the rice cooker 1, as shown in FIG. The suspension portion 35 is suspended by being engaged with an annular flange portion 4 a at the upper end portion of the inner pot 4.

  In addition, the height of the steaming tool 30 is set to approximately half or less than the height of the inner pot 4, and rice can be cooked simultaneously in the inner pot 4 below the steaming tool 30. In this case, the rice cooking capacity in the inner pot 4 is halved, so the amount of rice cooking is reduced. For example, in the 5.5 go type, it is about 1 to 2 go.

  When the lid 3 is closed, the sealing material 13a on the lower surface of the lid 3 comes into contact with the inner peripheral surface of the suspension portion 35 of the outer member 31 to prevent the steam from escaping to the outside. Then, when rice is cooked, water boils in the inner pot 4 and steam is generated, and the generated steam rises as indicated by an arrow in FIG. 1 and enters the outer member 31 from the outer peripheral opening 37 of the outer member 31. The food enters the inner member 40 through the steam and steams the ingredients in the inner member 40. When the steam reaches a predetermined pressure or higher, the ball valve 18 is opened, and excess steam is discharged to the outside through the steam port 20.

  In addition, when performing steaming, the steaming efficiency of the foodstuff in the steamer 30 can be improved by rotating the said air blower 27 simultaneously and transmitting the heat of the inner pot 4 to upper part.

  By the way, when an inner lid having a plurality of holes is provided below the heat radiating plate 13 of the lid 3, the distance between the inner lid and the steaming tool 30 is shortened, and a bulky food such as vegetables in the inner member 40. When the steam is put and steamed, the food material may block the hole of the inner lid. Therefore, the hole provided in the inner lid may be shifted to the outside as much as possible. When the inner lid is provided, the steam enters the space between the inner lid and the heat radiating plate 13 through the hole of the inner lid, and then enters the steam passage in the cylindrical body 19.

  FIG. 6 shows an example in which the cap 55 is put on the inner member 40. The cap 55 is a disk-shaped member having a plurality of apertures 56, and has a locking portion 57 that is curved from the lower side to the inner side on the outer peripheral portion thereof. The upper opening 43 of the inner member 40 is covered by engaging with the flange portion 44 of the inner member 40.

  When a bulky food material such as vegetables is put in the inner member 40 and steamed, the food material may block the steam port 20 of the tubular body 19. In such a case, when the cap 55 is used, a space is formed between the cap 55 and the heat radiating plate 13, and the harmful effect of the food blocking the steam port 20 can be eliminated. In this case, the vapor can enter the inner member 40 through the opening 56 of the cap 55.

  7 and 8 show an integrated steamer 60 in which the outer member 61 and the inner member 70 are integrated. The steamer 60 includes an integral outer member 61 and an inner member 70.

  The outer member 61 is a dish-shaped section having a substantially vertical side wall portion 62 and a horizontal bottom wall portion 63, and has an upper opening 64 above it. The side wall 62 has an annular upper end formed with a hook-like suspension 65 that is curved outward and has a size that can be inserted into the inner pot 4. The

  As shown in FIG. 8, a plurality of, for example, six outer peripheral openings 67 are provided at the outer periphery of the bottom wall portion 63 at equal intervals, and between the adjacent outer peripheral openings 67, the side wall portion 62 and the bottom wall portion are provided. An elongated rectangular connecting portion 69 that connects 63 is provided.

  The inner member 70 is a dish-shaped section having a substantially vertical side wall portion 71 and a horizontal bottom wall portion 72. The side wall portion 71 and the bottom wall portion 72 are not perforated, and an upper opening 73 is provided above the side wall portion 71 and the bottom wall portion 72. Have. An annular upper end portion of the side wall portion 71 is formed with a flange portion 74 that is outwardly curved in an arc shape, and the size thereof is such that it can be inserted into the annular wall 38 of the outer member 61. Is done. In this case, the bottom wall portion 63 of the outer member 61 and the bottom wall portion 72 of the inner member 70 are the same wall in common.

  Thus, since the inner member 70 is non-porous except for the upper opening 73, for example, a food containing liquid such as boiled food, pudding, and steamed steam can be directly put into the inner member 70 for cooking. Even if the rice cracker rises during cooking, the rice cracker will not touch the ingredients. And in the inner member 70, the steaming stand 50 and the cap 55 which were mentioned above are used as needed.

  9 and 10 show another example of the integrated steamer. In this example, a handle 88 is provided on the steamer to facilitate carrying and taking out. The steamer 80 is a resin member having an integral outer member 81 and an inner member 82.

  The outer member 81 is a substantially vertical and annular portion having a low height, forms an outer wall of the steamer 80, has an upper opening 81a above it, and a lower opening 81b below it. And the upper end part of the outer member 81 is formed with a hook-like suspension part 81c that is curved outwardly in an arc shape, the size of which can be inserted into the inner pot 4, and the inner pot 4 At the time of insertion into the inside, as shown in FIG. 10, the outer peripheral surface of the suspension portion 81 c is placed in contact with the inner peripheral surface of the flange portion 4 a of the inner pot 4.

  The inner member 82 is a dish-shaped section having a substantially vertical side wall portion 82a and a substantially horizontal bottom wall portion 82b. The side wall portion 82a and the bottom wall portion 82b are non-porous, and an upper opening 83 is provided above the non-hole. Have Therefore, the foodstuff which has liquids, such as a stew, can be cooked in the inside.

  The inner peripheral surface below the outer member 81 and the outer peripheral surface above the inner member 82 are connected by a connecting member 84. The connecting member 84 includes a connecting portion 84a having a narrow width, a bearing connecting portion 84b having a long width for forming the handle 86, and a spout connecting portion 84c having a longest width for forming the spout 87.

  A plurality of, for example, four, narrow connecting portions 84a are provided at approximately equal intervals, and a total of eight substantially identical steam ports 85 are provided on the left and right sides of each. The two bearing connecting portions 84b are provided to face each other in the radial direction, and two bearings 86 are formed in each.

  A rectangular steam port 85 is also provided in the central portion of the bearing connecting portion 84b. As a result, ten steam ports 85 are arranged on substantially the entire outer periphery. Further, when the inner lid is attached to the lid 3, the inner lid is arranged so that the steam port of the inner lid is located inside the steam port 85 of the steamer 80. Then, when the steam escapes, it becomes easy for the steam to hit the cooked product of the steamer 80, and the steaming effect is improved.

  The two spout connecting portions 84c are provided opposite to each other in the radial direction orthogonal to the bearing connecting portion 84b, and a spout 87 that is recessed in an arc from the inside toward the outside is provided at the center. Is provided. The spout 87 is used when taking out a food containing liquid in the inner member 82 when taking out the food.

  A handle 88 is attached in the bearing 86 of the bearing connecting portion 84b. Although there may be one handle 88, two handles 88 are provided to stably take out or carry the steamer 80. The handle 88 has a substantially semicircular arc shape, and shafts 88 a are integrally provided at both ends thereof, and the shaft 88 a is fitted into the bearing 86 so as to be rotatable by approximately 90 degrees. In addition, a shaft may be provided in the bearing connecting portion 84 b and bearings may be provided at both ends of the handle 88.

  When the handle 88 is stored, the handle portion 88 b of the handle 88 is located above the spout 87. With this arrangement, when the handle portion 88b is gripped with a finger, the finger easily enters the lower portion of the handle portion 88b because of the spout 87, and as a result, the handle portion 88b is easily gripped. Will be able to.

  Further, since the height of the outer wall of the outer member 81 of the steamer 80 is shorter than the height of the side wall 82 a of the inner member 82, the side wall 82 a of the inner member 82 faces the heat retaining heater 11. Therefore, as indicated by the white arrow in FIG. 10, the heat of the heat retaining heater 11 is directly transmitted to the inner member 82, and the heating efficiency for the inner member 82 is improved.

  Thus, since the inner member 82 is non-porous except for the upper opening 83, for example, food containing liquid such as boiled food, pudding, and steamed steam can be directly put into the inner member 82 for cooking. Even if the rice cracker rises during cooking, the rice cracker will not touch the ingredients. In the inner member 82, the steaming stand 50 and the cap 55 described above are used as necessary. In this example, the heating means is a hot plate type heater, but it may be an IH type.

  In addition, the separate steamer is easy to prepare for removing the inner member and take out after steaming when cooking ingredients containing liquids such as boiled food, pudding, and sake steaming. There are advantages such as easy to do. On the other hand, the integrated steamer is advantageous in that it is lighter in weight, has a smaller number of parts, and is lower in production cost than the separate type.

  The invention of the present application is not limited to the configuration of the above embodiment, and it is needless to say that the design can be appropriately changed without departing from the gist of the invention.

DESCRIPTION OF SYMBOLS 1 ... Rice cooker 2 ... Rice cooker main body 3 ... Cover body 4 ... Inner pan 4a ... Flange part 5 ... Inner case 6 ... Outer case 6a ... Shoulder member 7 ... Bottom coil 8 ... Corner coil 9 ... Coil stand 9a ... Through-hole 10 DESCRIPTION OF SYMBOLS ... Temperature sensor 11 ... Insulating heater 12 ... Cover plate 13 ... Heat sink 13a ... Sealing material 14 ... Screw 15 ... Hollow part 16 ... Cover heater 17 ... Opening 18 ... Ball valve 19 ... Cylindrical body 20 ... Steam port 21 ... Hinge member DESCRIPTION OF SYMBOLS 22 ... Operation panel 23 ... Operation switch 24 ... Display part 25 ... Microcomputer board | substrate 26 ... Control board 27 ... Air blower 30 ... Separate steamer 31 ... Outer member 32 ... Side wall part 33 ... Bottom wall part 33a ... Mounting part 34 ... Upper part Opening 35 ... Suspension part 36 ... Central opening 37 ... Outer peripheral opening 38 ... Ring wall 39 ... Connecting part 40 ... Inner member 41 ... Side wall part 42 ... Bottom wall part 43 ... Upper opening 44 ... Saddle 50 ... Steaming stand 51 ... Open 52 ... Leg 53 ... Space 55 ... Cap 56 ... Opening 57 ... Locking part 60 ... Integrated steamer 61 ... Outer member 62 ... Side wall part 63 ... Bottom wall part 33a ... Mounting part 64 ... Upper opening 65 ... Suspension part 67 ... Outer peripheral opening 69 ... Connecting part 70 ... Inner member 71 ... Side wall part 72 ... Bottom wall part 73 ... Upper opening 74 ... Bridge 80 ... Integral steamer 81 ... Outer member 81a ... Upper opening 81b ... Lower opening 81c ... Suspension Part 82 ... Inner member 82a ... Side wall part 82b ... Bottom wall part 83 ... Top opening 84 ... Connection member 84a ... Narrow connection part 84b ... Bearing connection part 84c ... Spout connection part 85 ... Steam port 86 ... Bearing 87 ... Spout 88 ... Handle 88a ... Shaft 88b ... Handle part

Claims (3)

A cooking pot, a heating means for heating the cooking pot, and a cooking pot steaming tool having a steaming tool accommodated in the cooking pot,
The steamer has an outer member and an inner member,
The outer member has a plurality of apertures between the outer member and the inner member, and a suspension portion suspended on the upper portion of the cooking pan on the upper outer peripheral portion thereof,
The inner member is a dish-shaped member having an open upper end and a non-hole, and is provided separately or integrally with the outer member in the outer member,
A steamer for cooking pot, wherein the food in the inner member is steamed by steam generated in the cooking pot during cooking.   The steamer for cooking pots according to claim 1, wherein a steaming table having a plurality of holes is provided in the inner member.   A rice cooker using the steamer according to claim 1 or 2.

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