VACUUM COOKING CONTAINER AND VACUUM LOW-TEMPERATURE COOKING DEVICE

Abstract

A vacuum cooking container and a vacuum low-temperature cooking device which, by cooking food materials at a low temperature under vacuum, allow the food materials to be cooked in a state in which an excellent mouthfeel, taste, and aroma can be enjoyed, while preserving nutrients and moisture in the food materials as much as possible. The vacuum cooking container including a tubular container body of which the top is open, and a lid for opening and closing the open top of the container body. A seal which is formed when the open top of the container body is covered with the lid and which seals an inner space of the vacuum cooking container is interposed at a contact portion between the container body and the lid. An exhaust unit communicates the inner space of the vacuum cooking container with the outside is provided in the container body.

Claims

1. A vacuum cooking container disposed in a vacuum cooking chamber of a vacuum low-temperature cooking device and allowing food materials to be cooked therein at a low temperature under vacuum, the vacuum cooking container comprising: a barrel-shaped container body having an open top; and a lid arranged to open and close the open top of the container body, wherein the container body comprises a bottom plate and a sidewall, wherein a seal is interposed between contact portions of the container body and the lid to seal an inner space of the vacuum cooking container formed when the open top of the container body is covered with the lid, and wherein an exhaust unit allowing the inner space of the vacuum cooking container to communicate with an outside therethrough is provided in a portion of the sidewall of the container body.

2. The vacuum cooking container of claim 1, wherein the exhaust unit comprises: a nozzle mounted in a through hole formed in a portion of the sidewall of the container body; a holding plate having an exhaust guide hole formed in a portion thereof corresponding to the nozzle and fixed to an inner surface of the sidewall of the container body; and a membrane interposed between the inner surface of the sidewall of the container body and the holding plate, the membrane being provided with a communication hole having a diameter smaller than a diameter of a flow path of the nozzle, wherein a gap of a certain size is present between the membrane and an inner end of the nozzle, wherein the diameter of the communication hole formed in the membrane varies according to a magnitude of a pressure difference between an internal pressure of the vacuum cooking container and an external pressure surrounding the vacuum cooking container, the internal pressure changing during cooking of the food materials at the low temperature under vacuum.

3. A vacuum low-temperature cooking device capable of cooking food materials at a low temperature under vacuum using the vacuum cooking container of claim 1, the device comprising: a cabinet configured as an assembly divided into a first compartment and a second compartment or as an integrated part having an interior divided into a first space and a second space; a vacuum cooking chamber provided in the first compartment or the first space and opened and closed by a door; a heating plate disposed in the vacuum cooking chamber; a vacuum pump disposed in the second compartment or the second space and configured to apply vacuum pressure to the vacuum cooking chamber through an exhaust line; a close contact unit arranged in the first compartment or the first space or on the heating plate, the close contact unit being configured to apply a pressing pressure to the vacuum cooking container when the vacuum pressure is applied to the vacuum cooking chamber such that the vacuum cooking container closely contacts the heating plate and to remove the pressing pressure when the vacuum pressure is released; and a control unit configured to control operation of the heating plate and the vacuum pump.

4. The device of claim 3, further comprising: a taste enhancement unit or a utility chamber provided in the second compartment or the second space, wherein the close contact unit is detachable from the first compartment or the first space or the heating plate.

5. A vacuum low-temperature cooking device capable of cooking food materials at a low temperature under vacuum using the vacuum cooking container of claim 2, the device comprising: a cabinet configured as an assembly divided into a first compartment and a second compartment or as an integrated part having an interior divided into a first space and a second space; a vacuum cooking chamber provided in the first compartment or the first space and opened and closed by a door; a heating plate disposed in the vacuum cooking chamber; a vacuum pump disposed in the second compartment or the second space and configured to apply vacuum pressure to the vacuum cooking chamber through an exhaust line; a close contact unit arranged in the first compartment or the first space or on the heating plate, the close contact unit being configured to apply a pressing pressure to the vacuum cooking container when the vacuum pressure is applied to the vacuum cooking chamber such that the vacuum cooking container closely contacts the heating plate and to remove the pressing pressure when the vacuum pressure is released; and a control unit configured to control operation of the heating plate and the vacuum pump.

Description

DESCRIPTION OF DRAWINGS

[0031] FIG. 1 is an external perspective view showing a vacuum cooking container with a lid closed according to an embodiment of the present disclosure.

[0032] FIG. 2 is a cross-sectional view showing a detailed structure of an exhaust unit of the vacuum cooking container according to an embodiment of the present disclosure.

[0033] FIG. 3 is an exploded perspective view showing a membrane of the exhaust unit and a holding plate of the vacuum cooking container according to an embodiment of the present disclosure before being fixed to a sidewall of a container body.

[0034] FIG. 4 is an external perspective view showing a vacuum low-temperature cooking device according to an embodiment of the present disclosure.

[0035] FIG. 5 is an external perspective view showing a vacuum low-temperature cooking device according to another embodiment of the present disclosure, with a door positioned in an open state.

[0036] FIG. 6 is a view illustrating an operation state of each part and a process of changing the steak when the steak is cooked in the vacuum low-temperature cooking device according to the present disclosure.

[0037] FIG. 7 is a view showing the structure of a vacuum low-temperature cooking device according to another embodiment of the present disclosure.

BEST MODE

[0038] Hereinafter, an embodiment of a vacuum cooking container and a vacuum low-temperature cooking device according to the present disclosure will be described with reference to the accompanying drawings.

[0039] <Embodiment of Vacuum Cooking Container>

[0040] FIGS. 1 to 3 illustrate a vacuum cooking container 100 according to an embodiment of the present disclosure.

[0041] In this embodiment, the vacuum cooking container 100 consists of a rectangular-barrel shaped container body 110 having an open top, and a lid 120 for opening and closing the top of the container body 110.

[0042] The container body 110 and the lid 120 may have a planar shape other than a rectangular shape.

[0043] The container body 110 and the lid 120 may be formed of metal or synthetic resin. The container body 110 and the lid 120 may be formed of the same material or different materials.

[0044] In this embodiment, the container body 110 and the lid 120 are fixed to or released from each other by locking means 130 provided on both long sides thereof, and an airtight seal 150 is interposed between contact portions of the container body 110 and the lid 120.

[0045] In addition, while food materials are being cooked, a concavo-convex pattern may be formed on a bottom plate 112 of the container body 110 such that a grill-shaped mark or the like is formed on the surface of the food materials.

[0046] In this embodiment, the sidewall 111 of the container body 110 is provided with an exhaust unit 140 allowing the inside of the container body 110 to communicate with the outside.

[0047] The exhaust unit 140 includes a nozzle 141 mounted from the outer surface of the sidewall 111 relative to a through hole formed in a part of the sidewall 111 of the container body 110, a holding plate 145 having an exhaust guide hole 146 formed in a portion thereof corresponding to the nozzle 141 and fixed to the inner surface of the sidewall 111 of the container body 110, and a membrane 143 interposed between the inner surface of the sidewall 111 of the container body 110 and the holding plate 145 and provided with a communication hole 144 formed in a portion thereof corresponding to a flow path 142 of the nozzle 141 and having a smaller diameter than the flow path 142.

[0048] In this embodiment, the flow path 142 of the nozzle 141, the communication hole 144 of the membrane 143, and the exhaust guide hole 146 of the holding plate 145 form a single flow path through which steam can be discharged. As for the size (diameter) of the holes, the exhaust guide hole 146 is the largest, and the flow path 142 is slightly larger than the communication hole 144.

[0049] The material of the membrane 143 may be formed of a material having elastic resilience and a thin thickness such as a synthetic resin sheet or an elastomer film, and the holding plate 145 may be formed of a material such as a metal plate or a synthetic resin plate.

[0050] When the material of the membrane 143 and the material of the holding plate 145 are weldable to each other by heat or ultrasonic waves, the membrane 143 and the holding plate 145 may be integrally manufactured.

[0051] In this embodiment, a gap G having a predetermined dimension is present between the membrane 143 and an inner end of the nozzle 141.

[0052] If the internal pressure of the vacuum cooking container 100 is higher than the external pressure of the vacuum cooking container 100 when food materials are cooked under vacuum and low temperature, a portion of the thin membrane 143 formed of a flexible material that is exposed through the exhaust guide hole 146 bulges toward the inner end of the nozzle 141 due to the internal pressure of the vacuum cooking container 100. Such expansion of the membrane 143 ends when the inner end of the nozzle 141 comes into contact with the peripheral portion of the communication hole 144 of the membrane 143.

[0053] Therefore, depending on the size of the set gap G, the maximum diameter to which the communication hole 144 of the membrane 143 may be increased is limited. In addition, the gap G may delay the time until the steam generated during the cooking process is completely discharged from the vacuum cooking container 100, preventing the humidity in the vacuum cooking container 100 from rapidly decreasing and allowing the food materials to be cooked in a moisturized state.

[0054] The variable diameter of the communication hole 144 of the membrane 143 elastically restored between a reference diameter and the maximum diameter varies depending on the material of the membrane 143, but is generally 0.2 to 1 mm, preferably 0.2 to 0.6 mm.

[0055] <Embodiment of Vacuum Cold Cooking Device>

[0056] FIGS. 4 to 7 show embodiments of a vacuum low-temperature cooking device 200 according to the present disclosure, which may include a cabinet 210 having a vacuum cooking chamber VC, a heating plate 250 disposed in the vacuum cooking chamber VC, a vacuum pump configured to apply vacuum pressure to the vacuum cooking chamber VC, a close contact unit 270 configured to expand when vacuum pressure is applied to the vacuum cooking chamber VC and contract when vacuum pressure is released, and a control unit 230 configured to control the operation states of the heating plate 250 and the vacuum pump.

[0057] In addition, multiple heating plates 250 may be arranged in multiple rows and/or in multiple stages in the vacuum cooking chamber VC.

[0058] Hereinafter, each embodiment will be described based on the drawings.

First Embodiment

[0059] In the first embodiment, the cabinet 210 of the vacuum low-temperature cooking device 200 is divided into two parts: an upper compartment and a lower compartment.

[0060] In the upper compartment, a vacuum cooking chamber opened and closed by the door 220 is provided. In addition, a heating plate and a close contact unit, which will be described in detail in the third embodiment, are provided. Also, a vacuum gauge (not shown) configured to detect pressure in the vacuum cooking chamber and a temperature sensor (not shown) configured to detect temperature of the heating plate are provided.

[0061] A vacuum pump not shown is disposed in the lower compartment.

[0062] In addition, the control unit 230 is provided on a front surface of the lower compartment of the cabinet 210, and position shift and fixing mechanisms 240 are each provided at four positions (edges) on a bottom surface of the lower compartment.

[0063] The control unit 230 may include multiple buttons with different functions, a timer configured to set a cooking time, a display configured to display detected values of the vacuum gauge and the temperature sensor as numerical values.

Second Embodiment

[0064] In the vacuum low-temperature cooking device 200 shown in FIG. 5, the interior of the integrated cabinet 210 is divided into an upper space and a lower space.

[0065] A vacuum cooking chamber VC is provided in the upper space, and is opened and closed by the door 220.

[0066] The control units 230 having the same elements are provided in two upper and lower stages on one side part of the upper front surface of the cabinet 210 (a part that does not interfere with the door 220).

[0067] A vacuum pump (not shown) is embedded in the lower space, and height-adjustable fixing mechanisms 260 used to level the vacuum low-temperature cooking device 200 are provided at four positions (corners) at the bottom of the cabinet 210.

[0068] In addition, two heating plates 250 are provided up and down in the vacuum cooking chamber (VC). Two vacuum cooking containers 100 are disposed on each of the heating plate 250.

[0069] In addition, the close contact units, which will be described in detail in the third embodiment, are provided on the bottom surface of the heating plate 250 disposed on the upper side of the two heating plates and the bottom surface of the upper plate of the cabinet 210, respectively.

Third Embodiment

[0070] In the vacuum low-temperature cooking device 200 shown in FIG. 7, the interior of the cabinet 210 is divided into five spaces. The cabinet 210 may be an integrated element or may be an assembly that may be separated into two or more compartments.

[0071] In the third embodiment, two vacuum cooking chambers VC are disposed in the upper part of the cabinet 210, and three spaces are provided in the lower part of the cabinet 210 to arrange a utility chamber UC, a vacuum pump chamber PC, and a taste enhancement unit 290.

[0072] In one vacuum cooking chamber VC where the door 220 is open, five heating plates 250 spaced apart from each other are arranged in five upper and lower stages, and two columns of vacuum cooking containers 100 are arranged on each of the heating plates 250.

[0073] In the other vacuum cooking chamber VC, which is covered by the open door 220 of the one vacuum cooking chamber VC, the heating plates 250 may be provided in four upper and lower stages. That is, the vacuum cooking chambers VC may have the same number or different numbers of heating plates 250.

[0074] As shown in FIG. 6, the heating plate 250 is provided with a heater H.

[0075] The number of heaters H provided per heating plate 250 may be determined as desired.

[0076] In addition, a close contact unit 270 is disposed above each vacuum cooking container 100. In the case where an airbag charged at a certain pressure such that gas such as air cannot enter or exit is adopted as the close contact unit 270, a clamp 280 or the like may be provided on the bottom surface of the heating plate 250 or the bottom surface of the top plate of the cabinet 210 such that the airbag may be attached or detached. Alternatively, an airbag into which gases may be introduced through an air tube provided with a valve may be employed.

[0077] Examples of the taste enhancement unit 290 include a microwave oven or an oven.

[0078] <Change of Food Materials During Vacuum Low-Temperature Cooking and Operation of Each Part of the Device>

[0079] FIG. 6 is a view microwave the operation of each part of the device and the change of a food material 300 when the food material 300 is cooked using the vacuum cooking container 100 and the vacuum low-temperature cooking device according to the present disclosure. It is assumed that the food material 300 is steak (meat).

[0080] First, the vacuum cooking container 100 containing the food material 300 is placed on the top surface of the heating plate 250 in the vacuum cooking chamber, and then the door of the vacuum cooking chamber is closed to seal the vacuum cooking chamber.

[0081] Subsequently, the cooking time and cooking temperature are set by operating the control unit, and the vacuum pump is operated.

[0082] Thereby, vacuum pressure is applied to the vacuum cooking chamber, and the heater H of the heating plate 250 generates heat to increase the temperature of the vacuum cooking container 100 to the set cooking temperature. At this time, the airbag, which is the close contact unit 270, expands, and the vacuum cooking container 100 placed on the top surface of the heating plate 250 is pressed so as not to be lifted.

[0083] Air is continuously discharged from the vacuum cooking chamber until the pressure in the chamber reaches the set vacuum pressure. In this process, air in the vacuum cooking container 100 is sucked into the vacuum cooking chamber through the exhaust unit, and the internal pressure of the vacuum cooking container 100 becomes negative pressure (vacuum pressure).

[0084] When the pressure in the vacuum cooking container 100 changes to negative pressure, the gap between the root tissues of the food material 300 contained in the vacuum cooking container 100 widens, and the volume of the food material apparently increases by 30% to 40% compared to the volume at atmospheric pressure.

[0085] Therefore, when a liquid such as water or seasoning liquid 301 is added together with the food material 300, the seasoning liquid or the like may easily penetrate into the food material 300.

[0086] For the set cooking time, the internal pressure of the vacuum cooking container 100 is constantly maintained higher than the negative pressure applied to the vacuum cooking chamber. In general, the vacuum pressure applied to the vacuum cooking chamber is about 5% of the atmospheric pressure, and the internal pressure of the vacuum cooking container 100 is about 10% to 15% of the atmospheric pressure.

[0087] When the set cooking time is over, the negative pressure of the vacuum cooking chamber is released to restore atmospheric pressure, power supplied to the heater H is interrupted, and the original volume of the airbag, which is the close contact unit 270, is restored from the expanded state.

[0088] Thereafter, by opening the door of the vacuum cooking chamber and drawing out the vacuum cooking container 100, all processes of vacuum low-temperature cooking are terminated, and the food material expanded under negative pressure restores its original volume.

[0089] Although embodiments illustrating the technical idea of the present disclosure have been described above, it will be well understood by those skilled in the art that various changes and modifications can be made to the present disclosure without departing from the scope of the technical idea disclosed in the description and claims of the present disclosure.

[0090] As a variation, when the cabinet is an assembly that can be separated into two or more compartments (e.g., a first compartment and a second compartment), the compartments may be arranged side by side rather than being arranged in a vertical direction. Likewise, when the interior of the cabinet is an integrated part divided into two or more spaces (for example, a first space and a second space), the spaces may also be arranged side by side rather than being arranged in a vertical direction.

[0091] As another variation, the close contact unit may be a pneumatic cylinder mechanism or the like.

[0092] In addition, the food material to be cooked may be in powder form, and may be mixed with the seasoning liquid in cooking.

[0093] Therefore, all such appropriate changes, modifications and equivalents should also be considered to be within the scope of the present disclosure.

LIST OF REFERENCE NUMERALS

[0094] 100 . . . Vacuum Cooking Container [0095] 110 . . . Container Body [0096] 111 . . . Sidewall 112 . . . a floorboard [0097] 120 . . . Lid. [0098] 130 . . . Locking Means [0099] 140 . . . Exhaust Unit [0100] 141 . . . Nozzle 142 . . . Flow path [0101] 143 . . . Membrane 144 . . . Communication Hole [0102] 145 . . . Holding Plate 146 . . . Exhaust Guide Hole [0103] G . . . Gap [0104] 150 . . . Seal [0105] 200 . . . Vacuum Low-Temperature Cooking Device [0106] 210 . . . Cabinet [0107] VC . . . Vacuum Cooking Chamber [0108] 220 . . . Door [0109] 230 . . . Control Unit [0110] 240 . . . Position Shift and Fixing Mechanism [0111] 250 . . . Heating Plate [0112] H . . . Heater [0113] 260 . . . Height-Adjustable Fixing Mechanism [0114] 270 . . . Close Contact Unit [0115] 280 . . . Clamp [0116] 290 . . . Taste Enhancement Unit [0117] UC . . . Utility Chamber [0118] PC . . . Vacuum Pump Chamber [0119] 300 . . . Food Material [0120] 301 . . . Seasoning Liquid