KR20180135670A - the sous-vide cooking device and method - Google Patents

Abstract

In the present invention, the first and second vessels of the dual structure, the ultrasonic wave generating unit and the check valve are installed in the chamber so that the hot water bath system and the alternating current system are adopted, so that the temperature change of the hot water accommodated in the receiving space of the first vessel hardly occurs The present invention has an object to provide a cooking cavity in which the accommodation space 112 is formed and the air hole 114 and the other side are formed on one side, A first container 110 in which a drain hole 116 is formed; A second container (110) having a spaced space (122) spaced apart from the first container (110) by a predetermined distance to allow an AC operation with water contained in the first container (110) through the drain hole (120); The water contained in the space 122 formed in the second container 120 is heated so that the water contained in the accommodation space 112 of the first container 110 can be heated to a predetermined temperature, (130); And an air vent 114 of the first container 110. The temperature difference between the hot water contained in the first and second containers 110, A check valve (not shown) for supplying hot water to the accommodating space 112 of the first container 110 from the second accommodating space 122 to support the temperature change of the accommodating space 112 of the first container 110 with respect to hot water And a body (10) including a body (160).

Description

[0001] The present invention relates to a bead cooking chamber and a method of cooking the bead using the chamber,

The present invention relates to a bead cooking chamber and a method of preparing a bead using the chamber. More particularly, the present invention relates to a bead cooking method using a double-structured first and second vessels, an ultrasonic generator and a check valve, And the temperature of the hot water contained in the accommodating space of the first container is kept substantially unchanged so that the temperature of the bead cooking chamber and the temperature of the chamber for uniformly low- The present invention relates to a method for preparing a bead.

In general, Sous Vide is a recipe for maintaining the best nutrients, texture, taste and the like through a low-temperature vacuum recipe. It was first designed in the form of air use by the Count of Rumford in England in 1799, and was used by the Georges Pourreu in 1974 as a food preservation method illuminated by US and French engineers in the 1960s, , Is an advanced recipe by Bruno Gozol.

Such a water bead recipe is advantageous in that it saves the best texture, flavor and nutrients by utilizing the original taste of the material, and especially the texture is excellent. The meat prevents the fatigue due to protein deformation during cooking at high temperature It has the characteristic of being able to maintain the prominence and moistness and to heat the inside and outside of the food evenly.

For example, in the case of Dongasu or fried chicken, meat is fried in hot oil at a high temperature of 150 to 250 ° C after frying. In this case, the meat is crispy on the outside with the frying cloth covered by the hot oil, whereas on the other hand, the meat after the frying is cooked in the case of the piggy bank or the chicken, the crispness of the frying cloth becomes long and hard, and the meat is cooked There is a problem that the inconvenience and texture of the ingestion are deteriorated.

On the other hand, the water-bead recipe has the effect of improving discomfort and texture of the food as the batter and meat are cooked almost simultaneously as the food is slowly cooked at a low temperature.

However, the above water-bead recipe has a problem that it takes a long time for cooking. That is, although there is some difference in the cooking food, there is a problem that it usually takes up to 2 hours to 48 hours.

In addition, there is a problem that it takes a long time to prepare for adjusting the temperature of the hot water to cook the bead.

Korean Patent Publication No. 0164671 (published on Dec. 1, 1998) Korean Patent Publication No. 10-1452104 (issued October 10, 2014) Korean Patent Publication No. 10-2016-115683 (published October 10, 2016)

An object of the present invention is to solve the above-mentioned problems, and it is an object of the present invention to provide an ultrasonic generator and an ultrasonic generator, which adopt a double-structured first and second vessels constituted in a chamber, The present invention relates to a bead cooking chamber and a water bead cooking method using the chamber so that low temperature cooking and maturing of the food material by the bead cooking method can be uniformly performed by keeping the temperature change of the hot water accommodated in the container accommodating space hardly occurring, .

According to an aspect of the present invention, there is provided a portable terminal comprising: a first container having a receiving space formed therein to receive a predetermined amount of water therein, and having a seating hole formed on one side thereof and a drainage hole formed on the other side; A second container which is spaced apart from the first container by a predetermined distance and is formed with a space for receiving water to allow an AC operation with water contained in the first container through the drain; A heating unit configured in the second container to heat the water contained in the separated space to heat the water contained in the accommodating space of the first container to a hot water of a predetermined temperature; And supplying the hot water to the accommodating space of the first container in the spacing space of the second container by the temperature difference between the hot water accommodated in the first and second containers, And a body including a check valve for supporting the temperature of the accommodating space of the container so that temperature change with respect to hot water hardly occurs.

In the present invention, it is preferable that the first container includes an ultrasonic wave generator that applies vibration to the first container so that hot water stored in the accommodation space is exchanged and the temperature of the hot water is always maintained.

In the present invention, it is preferable that the second container includes a warming case for protecting an external user from being injured such as an image while maintaining a temperature to be heated by the heating unit.

In the present invention, it is preferable that the body includes a cover which hermetically closes the body to support the temperature change of the hot water accommodated in the accommodating space of the first container.

According to the present invention, there is provided a food packaging method comprising: a washing step of washing a food material; a pretreatment step of pretreating the washed food material; and a vacuum packaging step of vacuum-packing the pretreated food material; A step of low-temperature cooking and aging the food material packaging pack through the chamber composed of any one of claims 1 to 4 by the bead method through the food material packaging step; And a cooking step of cooking the prepared food material according to the food, wherein the cooking step comprises the steps of: The step of injecting the beads into a receiving space formed in the first vessel of the chamber; And a low temperature aging step in which the pack pack put into the chamber through the chamber charging step is subjected to low temperature welding and aging by hot water contained in a receiving space of a first container which maintains a constant temperature.

According to the present invention, by adopting the double-structured first and second vessels constituted in the chamber, the ultrasonic wave generating unit and the check valve and the hot water bathing method and the alternating current system, temperature change of the hot water accommodated in the accommodating space of the first container is almost So that the low-temperature cooking and aging of the food material by the water-bead recipe can be effected uniformly.

BRIEF DESCRIPTION OF THE DRAWINGS Fig. 1 is a schematic cross-sectional view of a water bead cooking chamber according to the present invention; Fig.
Fig. 2 is an operational view of the chamber for water bead preparation according to the present invention. Fig.
FIG. 3 is a process chart of a cooking method using a water bead cooking chamber according to the present invention. FIG.

Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings.

The bead cooking chamber 1 of the present invention includes a body 10 and a lid 20 for opening and closing the upper end of the body 10, as shown in Figs. In this case, the body 10 and the lid 20 are provided with a locking device or a locking device (not shown) for preventing the lid 20 from being disengaged arbitrarily by the pressure acting when the body 10 is closed .

The body (10) is formed in a double structure so as to form a hot water bath, so that the water contained in the body (10) is always held at a constant temperature so that low temperature cooking and aging of the food ingredients can be smoothly performed .

The body 10 includes a first container 110, a second container 120, a heating unit 130, a warming case 140, an ultrasonic wave generator 150, and a check valve 160 do.

The first container 110 is formed to have an accommodation space 112 for storing a predetermined amount of water therein and an upper end to open the lid 20 to be hermetically closed, And performs a function of supporting the food material to be low-temperature-wicked and aged by hot water.

In addition, the first container 110 includes an air hole 114 formed at one side of the first container 110.

The air hole 114 is formed in a structure or shape that supports hot water located in the second container 120 through the check valve 160 to be smoothly supplied to the first container 110. In this case, the air hole 114 is formed on one side of the upper end of the first container 110, and is formed in many cases as the case may be. Of course, the present invention is not limited thereto, and any structure, shape, or number can be adopted so that the hot water of the second container 120 can be smoothly supplied to the first container 110 side.

In addition, the first container 110 includes a drain hole 116 through which hot water can be moved toward the second container 120 side. In this case, the drain hole 116 is formed at a lower end of the first container 110.

That is, when the temperature of the hot water stored in the first container 110 drops due to the passage of time, a pressure or a temperature difference occurs due to the movement toward the second container 120. At this time, The temperature of the hot water accommodated in the first container 110 is changed in a natural circulation manner in which the hot water located in the second container 120 is naturally conveyed to the first container 110 through the check valve 160 configured in the first container 110. [ The convection phenomenon and the hot water bath method are used to keep the bead cooking method.

The second container 120 is separated from the first container 110 by a predetermined distance to form a spacing space 122. The hot water heated by the heating unit 130 is stored in the spacing space 122 And supports hot water contained in the accommodation space 112 of the first container 110 so as to be exchanged with the hot water.

That is, the second container 120 is configured to form a double structure with the first container 110 by the spacing space 122.

The heating unit 130 is a means for heating the water contained in the space 122 of the second container 120 to a predetermined temperature, which is formed on the outer circumference of the second container 120.

The heating unit 130 is configured to surround the outer circumference of the second container 120 with a heat ray. Of course, the present invention is not limited thereto, and any structure or shape that can heat the second container 120 to a predetermined temperature can be used.

The heat insulating case 140 is formed on the outer periphery of the second container 120 in which the heating unit 130 is configured to prevent the heat emitted from the heating unit 130 from diffusing to the outside, 130 to shorten the heating time of the second container 120. In addition, the heat of the heating unit 130 prevents the operator or the like from being injured by the image.

In this case, the heat insulating case 140 is formed of a heat insulating material or a heat insulating material on the inner side while being spaced apart from the second container 120 by a predetermined distance. Of course, the present invention is not limited thereto, and any structure or shape can be used so as to prevent an operator or the like from being injured by the heat radiated from the heating unit 130.

The ultrasonic wave generator 150 is disposed at the lower end of the first container 110 and is disposed in the receiving space 112 of the first container 110 as the first container 110 is vibrated by ultrasonic waves The water is uniformly distributed over the entire space, so that the temperature of the hot water accommodated in the accommodation space 112 is constant.

The check valve 160 is formed in the air hole 114 of the first container 110 so that the hot water in the space 122 of the second container 120 is filled in the receiving space of the first container 110 It is possible to prevent the hot water in the receiving space 112 from flowing back to the separating space 122 and to prevent the hot water in the receiving space 112 To support the movement of the hot water.

The lid 20 is a means for sealing the body 10 to support the body 10 so as to be kept constant without changing the temperature in the body 10. [

The cover 20 includes a pressure vent 22 at one side thereof to maintain a constant pressure as the internal pressure increases as the body 10 is closed.

The pressure discharge unit 22 is a means for automatically controlling the pressure when the pressure acting on the body 10 is equal to or higher than a predetermined pressure to prevent the occurrence of a safety accident such as an explosion due to an increase in pressure. The pressure evacuating section 22 can be of any structure or shape capable of automatically evacuating when the pressure acting on the body 10 is equal to or higher than a certain pressure.

The bead cooking method using the bead cooking chamber configured as described above will be described as follows.

As shown in FIG. 3, the method for preparing a soup of the present invention includes a food material packaging step S1, a bead step S2 and a cooking step S3.

The food packaging step S1 includes a cleaning step S12, a preprocessing step S14 and a vacuum packaging step S16.

The cleaning step (S1) cleans the foodstuff.

For example, for convenience of explanation and understanding, in the case of using a gargle, for example, the meat used for the gargle is cut into a predetermined size, washed with water, and dried naturally.

The preprocessing step S14 preprocesses the foodstuffs cleaned and dried through the cleaning step S12.

For example, in the case of meat, a sauce made of salt, pepper powder, cinnamon powder or the like is applied, or in the case of vegetables, the salt is sprinkled with salt or the like, And the like. Of course, the preprocessing process may be omitted in some cases.

In the vacuum packaging step S16, when the preprocessing for the ingredients is completed through the preprocessing step S14, the food material is put into the vacuum pack and packaged in a vacuum.

As described above, when the vacuum packaging for the ingredients is completed, a bead step (S2) for low temperature aging of the ingredients is performed by the bead method.

Said bead step S2 includes a chamber injection step S22 and a low temperature aging step S24.

The chamber input step S22 is a step of putting the vacuum packaged food material into the body 10 of the chamber 1 through the food material packaging step S1 and sealing the upper end of the body 10 with the lid 20. [

In this case, the water contained in the first container 110 of the body 10 is maintained at a predetermined temperature, for example, 65 to 75 ° C. Of course, it is not limited to this, and the temperature can be adjusted according to the ingredients.

The temperature control of the hot water can be performed by controlling the heating temperature of the heating unit 130 constituted in the second container 120. The temperature control of the heating unit 130 is performed by a control unit (Not shown).

A thermometer (not shown) for checking the temperature of the hot water contained in the accommodating space 112 of the first container 110 is formed in the chamber 1 or a display (not shown) So that it can be confirmed or controlled by the user.

In the low-temperature aging step S24, when the pack 1 is put into the chamber 1 through the chamber input step S22, the vacuum-packed food material is vacuum-packed through the chamber 1 for 5 to 10 hours Low-temperature cooking and maturing are achieved.

That is, the second container 120 is heated by the heating unit 130 formed in the body 10 of the chamber 1, and the separated space formed between the first and second containers 110 and 120 The water contained in the first container 110 and the water contained in the storage space 112 of the first container 110 are heated by the temperature difference between the water contained in the storage space 112 of the first container 110 and the water stored in the storage space 112 of the first container 110, The water contained in the receiving space 112 of the first container 110 is maintained at a predetermined temperature.

At this time, when the packing pack is inserted into the receiving space 112 of the first container 110, the hot water temperature of the receiving space 112 of the first container 110 is instantaneously changed due to the temperature difference between the packing pack and the hot water. Can be lowered.

However, when the temperature of the hot water in the receiving space 112 of the first container 110 is lowered, hot water stored in the space 122 of the second container 120 flows into the check valve (122) of the second container (120) through the drain hole (116); and a step of supplying water to the first container (110) The temperature of the hot water stored in the receiving space 112 of the first container 110 is quickly returned through the AC operation of the process so that the low temperature cooking and aging can be smoothly performed by the water bead recipe.

That is, in the case of a conventional chamber or apparatus for bead cooking, a method of directly heating a container through a heating unit is adopted. When a packed pack is put into an initial container and a temperature change occurs, There is a problem that the time required for the water contained in the container to return to the predetermined temperature is long.

In addition, when the container is directly heated through the heating portion, a temperature difference occurs between the portion directly heated to the heating portion and the center of the container. Due to the temperature difference depending on the position of the container, There is a problem in that a uniform texture can not be maintained due to the difference in the process of cooking the ingredients.

In the conventional direct heating type chamber, there is a problem that the chamber is sensitive to temperature changes and the responsiveness thereof is lowered. However, as in the present invention, in the case of the indirect heating type using hot water, So that a uniform texture can be provided.

The first container 110 is continuously vibrated through the ultrasonic wave generator 150 configured in the first container 110 during the low temperature cooking and aging of the food material through the chamber 1 for a predetermined time, The hot water stored in the receiving space 112 of the first container 110 is forcibly exchanged so that the temperature of the hot water can be uniformly maintained throughout the first container 110. [

When the temperature of the hot water stored in the accommodating space 112 of the first container 110 is lowered, hot water stored in the spacing space 122 of the second container 120 is discharged to the check valve The temperature of the hot water accommodated in the accommodating space 112 of the first container 110 is kept substantially unchanged.

Therefore, by adopting the bathing method and the alternating-current method by the first and second containers 110 and 120 having the double structure and the ultrasonic wave generator 150 and the check valve 160 having the dual structure in the chamber 1, 1 container 110 so that the temperature of the hot water contained in the accommodating space 112 hardly changes, the low-temperature cooking and maturing of the food material by the water bead recipe can be uniformly performed.

As described above, when the low-temperature cooking is completed by the water bead recipe for the food materials packed in the packaging pack for a certain period of time through the chamber and the cooking step S3 is performed after the aging is completed.

In the cooking step (S3), if the low-temperature cooking and aging are completed by the bead method through the water bead step (S2), the packaging pack is collected from the chamber, and the food is cooked according to the food.

The cooking step S3 includes an opening step S32 and a processing step S34.

In the opening step (S32), the packaging pack packed with the ingredients having undergone low-temperature cooking and maturing is cut through the bead step (S2), and the food material contained in the packaging pack is taken out.

In the processing step S34, the food material obtained through the opening step S32 is cooked according to the food. In this case, since the above-mentioned ingredients are already washed, they may be cooked immediately without being subjected to a separate washing process, but they may be washed and used.

For example, in the case of Dongas, low-temperature cooking and aged meats by the Suvid method are subjected to low-temperature cooking in a state in which air is blocked by a vacuum, so that the fat contained in the meat is evenly distributed among the proteins, However, the seasoning such as salt added in the pretreatment step (S14) is evenly distributed, and the texture is further improved.

In such low-temperature cooked meat, the powder, that is, the powdered potato powder, is fried and then fried to complete the potato.

In this case, since the meat has been completely cooked, it is only necessary to perform the process of frying the powder during the frying process. When the frying process is rapidly fried to the high temperature oil, the surface of the porkgas, that is, the powder is crisp, By keeping the meat soft, it improves the texture and texture of the Don Gas. In addition, by shortening the cooking time, it is possible to expand the business in the same form as franchise-up by eliminating the refusal of the busy people to consume the gargle.

For example, by pretreating chicken skewers, hamburger patties, and chicken using the above-described water-bead method, the texture of the processed foods is improved while maintaining the inherent texture of the meat, thereby enhancing the product competitiveness.

In addition, meat is separately assembled according to the portion of the meat to be used depending on the type of food, so that it is possible to adjust the meat-cooking time for each portion, thereby reducing the easy cooking and cooking time.

For example, in the case of chicken, since favorite portions are divided according to the taste of a person such as legs, wings or chest portions, and the time for cooking these legs and wings is different, Thereby maintaining and improving the texture of meat.

The above description is only one example for carrying out the bead cooking chamber and the bead cooking method using the chamber, and the present invention is not limited to the above-described embodiment. It will be understood by those skilled in the art that various changes may be made without departing from the spirit of the invention.

1: chamber 10: body
110: first container 112: accommodation space
114: Operation start 116:
120: second container 122: spacing space
130: heating part 140: insulating case
150: ultrasonic wave generator 160: check valve
20: lid 22: pressure discharge part

Claims (5)

A first container 110 in which a receiving space 112 is formed so as to receive a predetermined amount of water inside and a drain hole 116 is formed on the other side of the air hole 114;
A second container (110) having a spaced space (122) spaced apart from the first container (110) by a predetermined distance to allow an AC operation with water contained in the first container (110) through the drain hole (120);
The water contained in the space 122 formed in the second container 120 is heated so that the water contained in the accommodation space 112 of the first container 110 can be heated to a predetermined temperature, (130); And
The first and second containers 110 and 120 may be disposed in the air hole 114 of the first container 110 and may be spaced apart from each other by a temperature difference between the hot water stored in the first and second containers 110 and 120 A check valve 160 (not shown) for supplying hot water to the receiving space 112 of the first container 110 from the first container 110 to the second container 110 to prevent the temperature change with respect to hot water in the receiving space 112 of the first container 110 (10);
And a water-bead chamber.
[2] The apparatus of claim 1, wherein the first container (110)
An ultrasonic generator 150 for applying a vibration to the first container 110 so that hot water stored in the accommodation space 112 is exchanged and a constant temperature of hot water is maintained;
And a water-bead chamber.
The method of claim 1, wherein the second container (120)
A heat insulating case 140 for protecting an external user from being injured by an image while maintaining a temperature to be heated by the heating unit 130;
And a water-bead chamber.
[2] The apparatus of claim 1, wherein the body (10)
A cover 20 which hermetically closes the body 10 to support the temperature change of the hot water accommodated in the accommodation space 112 of the first container 110 so as not to occur;
And a water-bead chamber.
(S1) including a washing step (S12) of washing food ingredients, a pretreatment step (S14) of pretreating the cleaned food materials, and a vacuum packaging step (S16) of vacuum-packing the pretreated food materials;
(S2) for low-temperature cooking and aging the food material packing pack through the chamber composed of any one of claims 1 to 4 by the bead method through the food material packaging step (S1); And
A cooking step S3 including a unpacking step S32 for taking out and acquiring the low temperature cooking and aged food material through the bead step S2 and a cooking step S34 for cooking the obtained food material according to the food ;
The sucking step S2 includes the step of injecting a chamber S22 into the accommodation space formed in the first vessel of the chamber; And
And a low-temperature aging step (S24) in which the pack pack put into the chamber through the chamber applying step (S22) is subjected to low-temperature tempering and aging by the hot water accommodated in the accommodating space of the first container maintaining the constant temperature;
The cooking step (S3) includes the opening step (S32) of opening the packaging pack and taking out the foodstuff; And
And a processing step (S34) of processing the low-temperature-cooking and aged food materials by the water-bead method through the opening step (S32);
The food may be any one of chicken, skewer, pork, hamburger;
And the bead is cooked.

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