WO2006001677A1

WO2006001677A1 - A pressure cooking vessel for making instant pickle stock

Info

Publication number: WO2006001677A1
Application number: PCT/KR2005/002009
Authority: WO
Inventors: Jangshik Yun
Original assignee: Individual
Current assignee: Individual
Priority date: 2004-06-28
Filing date: 2005-06-27
Publication date: 2006-01-05
Anticipated expiration: 2006-12-28
Also published as: KR20040065537A

Abstract

This present invention is a pressure cooking vessel for making instant pickle stock such as cucumbers, peppers, or other vegetables, meat, fish et al., especially kimchi. It is comprised of a pressurization check valve (122), a pressurization air pipe (124), a vacuum check valve (126), a vacuum air pipe (128) on a pressure cooking vessel 110, further a controller (132) for controlling the optimum pressure and temperature, a solenoid pressure pump (138), an electric heater (136) for setting fermentation condition inside of a pressure cooking vessel (110). A pressure cooking vessel is provided for making instant pickle stock easily at home by reducing pickling and fermentation hours as a valuable multipurpose cooker. Thus a pressure cooking vessel is applicable for cooking rice, or other cusines, pickling cucumbers, peppers, other vegetables, meat, fish, and making kimchi et al. as a valuable commercial goods.

Description

A PRESSURE COOKING VESSEL FOR MAKING INSTANT

PICKLE STOCK Technical Field [1] This invention relates to a cooking pressure vessel for making a rapid pickling and fermentation of a pickle stock. More particularly, the invention is directed to an apparatus for making a cured pickle product without a conventional pickle step. Background Art [2] Cured pickle stock, "kimchi", are very popular with consumers all over the countiries because they have a taste and a flavor that distinguishes them from other types of pickle stock. Also, it is known to a health fermentation food for preventing infectious disease. [3] The conventional method of curing a pickle stock, such as cabbages, cucumbers, radishes, cheese, peppers or other vegetables, typically requires the fermentation of the pickle stock. These conventional fermentation processes require that the raw pickle stock be placed in a vat or other suitable container containing a brine curing solution and stored in this brine curing solution for a period of time sufficient for fermentation to take place and produce a cured product, further conventional fermentation processes can take from three to four weeks to produce a cured stock and required many large storage tanks to accomodate a pickle stock. [4] Meanwhile it is well known to a rapid pickling and fermentation of vegetables to produce a great quantity of a pickle stock using presurization method with many large storage tanks on a commercial purpose, however, it is not necessary to produce a great quantity of a pickle stock using presurization method with many large storage tanks for a rapid pickling and fermentation of a pickle stock including cabbages, cucumbers, peppers, garlics, cheese, other vegetables, especially "kimchi", at home place, thus it is an object of the present invention to provide a small light pressure cooking vessel for a rapid fermentation of a pickle stock as a home applicance in which conventional fer¬ mentation steps can be eliminated. Disclosure of Invention Technical Problem [5] It is well known to a rapid pickling and fermentation of vegetables to produce a great quantity of a pickle stock using presurization method with many large storage tanks on a commercial purpose. [6] However, it is not necessary to produce a great quantity of a pickle stock using presurization method with many large storage tanks for a rapid pickling and fer- mentation of a pickle stock including cabbages, cucumbers, peppers, garlics, radishs, cheese, other vegetables, especially "kimchi", at home place. Technical Solution [7] It is an object of the present invention to provide a small light pressure cooking vessel for a rapid fermentation of a pickle stock as a home applicance in which con¬ ventional fermentation steps can be eliminated. Advantageous Effects [8] A pressure cooking vessel is provided for making instant pickle stock easily at home or outdoor by reducing pickling and fermentation hours as a valuable mul¬ tipurpose cooker. [9] Hence it is an advantageous effects of the present invention to provide a small light pressure cooking vessel for a rapid fermentation of a pickle stock as a home applicance in which conventional fermentation steps can be eliminated. [10] Thus a pressure cooking vessel is applicable for cooking rice, or other cusines, pickling cucumbers, radishes, cheese, cabbages, peppers, other vegetables, meat, fish, and cooking a pickle of vegetables, such as "kimchi" et al. as a valuable commercial goods. Brief Description of the Drawings [11] FlG. 1 is a schematic view of a pressure vessel for a rapid pickle and fermentation according to the present invention; [12] FlG. 2 is an upper view of a pressure vessel for a rapid pickle and fermentation according to the present invention; [13] FlG. 3 illustrates a decompression process for a rapid pickling according to the present invention; [14] FlG. 4 illustrates a compression process for a rapid pickling and fermentation according to the present invention; [15] FlG. 5 illustrates an embodiment of a spice injector for a rapid pickling and fer¬ mentation according to the present invention; [16] FlG. 6 is another embodiment of an electric pressure vessel according to the present invention. [17] * Mark for major part of figure; [18] 10: a pressure vessel 12: lid [19] 22: a compression check valve 26: a decompression check valve [20] 110: an electric pressure vessel 132: an electronic controller [21] 136: an electric heater 138: an attachment 138 Best Mode for Carrying Out the Invention [22] In Fig. 1 and Fig. 2, there is shown a pressure cooking vessel for making an instant pickle stock, comprising: a compression check valve 22, a compression gas pipe 24, a decompression check valve 26, and a decompression gas pipe 28 located on the surface of a lid 12 of a pressure vessel 10. In Fig. 6, there is shown an electric pressure cooking vessel for making an instant pickle stock, comprising: a compression check valve 122, a compression gas pipe 124, a decompression check valve 126, and a de¬ compression gas pipe 128 and an electronic controller 132 located on the surface of a lid 112 of an electric pressure vessel 110, an attachment 138 connected with a compression gas pipe 124 through a connector 123, an electric heater 136 located on the bottom side of a heating plate 134 of an electric pressure vessel 110. Mode for the Invention [23] Best Mode for Carrying Out the Invention Preferred embodiments of the present invention will be explained hereafter with reference to accompanied embodiments. [24] As shown in Fig. 1 and Fig. 2, there is a pressure cooking vessel for making an instant pickle stock, comprising: a compression check valve 22, a compression gas pipe 24, a decompression check valve 26, and a decompression gas pipe 28 located on the surface of a lid 12 of a pressure vessel 10. [25] The present invention will be explained hereafter with reference to accompanied embodiments. [26] As shown in FIG. 3 illustrates a decompression process for a rapid pickling according to the present invention, a raw pickle stock, such as cabbages, is stored with the curing liquid, such as brine, in a pressure vessel 10 by handling a knob 16 for opening a lid 12. [27] After the raw pickle stock is immersed in the curing liquid inside of a pressure vessel 10, the raw pickle stock is then subjected to a vacuum pretreatment step with a vacuum, thus the vacuum is prepared with a vacuum machine suctioning gas, especially air, from inside of a pressure vessel 10 through a decompression gas pipe 28 with a decompression check valve 26 and a decompression coupler 27. [28] Wherein a decompression coupler 27 is prepared for connecting with a vacuum machine as a home applicance, a decompression check valve 26 is prepared for passing one way of gas stream. [29] Besides a pressure cooking vessel for making an instant pickle stock is man¬ ufactured without a decompression check valve 26, a decompression coupler 27 and a decompression gas pipe 28. since it may be eliminated is for a simple design of a commercial product, and it may be not required for the following pickling and fer¬ mentation process of a pickle stock, such as "kimchi". [30] As shown in FIG. 4 illustrates a compression process for a rapid pickling and fer¬ mentation according to the present invention, After the raw pickle stock, such as slashed cabbages, is immersed in the curing liquid, such as 15—20% of salt brining, inside of a pressure vessel 10, and then a pressure vessel 10 is closed with a lid 12 for a compression process for a rapid pickling and fermentation. [31] Hereafter, it is maintained with 1.8-2.5 ATM pressure for 30~40 minutes inside of a pressure vessel 10 by operating a compressor or air pump supplying air through a compression gas pipe 24 with a compression check valve 22 and a compression coupler 23, and then it is heated with 55~60°C outside of a pressure vessel 10. Wherein the temperature, 55~60°C, is usually required for conserving vitamin in a pickle stock. [32] Wherein a compression coupler 23 is prepared for connecting with a vacuum machine as a home applicance, a decompression check valve 22 is prepared for passing one way of gas stream. [33] Therefore the fermentation effect is rapidly processed on the high pressure and temperature treatment step inside of a pressure vessel 10 in keeping of a good appearance of a pickle stock. [34] After the the high pressure and temperature treatment step, the curing liquid is drained from a pickle stock inside of a pressure vessel 10 for the following fer¬ mentation step with a spice flavor. [35] As shown in FlG. 5 illustrates an embodiment of a spice injector for a rapid pickling and fermentation according to the present invention, the fermentation step with a spice flavor is processed with a spice injector 40, a pickle stock is deeply spiced through lot of holes 44 of a inector needle 42 after putting spice 50 inside of a cylinder 46, thus a pickle stock, such as "kimchi" may be mixed with various spices including fermentation powder, gingers, peppers, garlics etc. [36] Wherein said spice 50 may be used with a rapid fermentation powder and a seasoning product including peppers, radishs, onions, garlics, gingers etc. [37] Additionally, it is maintained with 1.8—2.5 ATM pressure for 60 minutes inside of a pressure vessel 10 by operating a compressor or air pump supplying air through a compression gas pipe 24 with a compression check valve 22 and a compression coupler 23, and then it is heated with 55~60°C outside of a pressure vessel 10. Wherein the temperature, 55~60°C, is usually required for conserving vitamin in a pickle stock. [38] Thus a rapid fermentation is processed with high pressure and temperature in compression and heating mode after a pressure vessel 10 is closed with a lid 12. since a rapid fermentation is processed with a strong chemical reaction inside of tissue of a pickle stock due to high pressure and temperature. [39] Hereafter a pickle stock may be preserved for a long time without oxidizing fer¬ mentation on a vacuum mode by discharging air inside of a pressure vessel 10. [40] Meanwhile an electric pressure vessel may be provided for making a rapid pickle and fermentation stock, such as an "instant kimchi", on the basis of a rapid pickling and fermentation process under high pressure and temperature. [41] In a preferred embodiment, a yeast fermentation bacterium may be utilized for a rapid fermentation process inside of a pressure vessel 10 as in manufacturing a yogurt, such as milk enzymes. [42] In another embodiment, a high pressure may be prepared with an expansion material by heating up 55~60°C inside of a pressure vessel 10. [43] Wherein a decompression coupler 27 and a compression coupler 23 may be prepared for connecting with an oil free compression and vacuum machine as a home applicance, a compression check valve 22 may prepared for maintaining a high pressure without leaking air. [44] As shown in Fig. 6, there is an electric pressure cooking vessel for making an instant pickle stock, comprising: a compression check valve 122, a compression gas pipe 124, a decompression check valve 126, and a decompression gas pipe 128 and an electronic controller 132 located on the surface of a lid 112 of an electric pressure vessel 110, an attachment 138 connected with a compression gas pipe 124 through a connector 123, an electric heater 136 located on the bottom side of a heating plate 134 of an electric pressure vessel 110. [45] Hereafter the operation priciple of an electric pressure vessel 110 is provided for pickling and fermentation process as same as procedure with said pressure vessel 10, besides it is additionally provided for optimium pickling and fermentation condition utilizing an attachment 138 for controlling pressure with connecting a compressor or a air supplying pump, an electric heater 136 for controlling temperature with connecting a electric source, and an electronic controller 132 for automatically controlling pressure and temperature inside of an electric pressure vessel 110. [46] Wherein an attachment 138 is provided for connecting with a compressor or a air supplying pump for supplying air, thus it is automatically controlling pressure inside of an electric pressure vessel 110 with aid of an electronic controller 132 for the optimum condition of pickling and fermentation process. [47] Therefore a multi purpose electric pressure cooker is provided for rice cooking in addition with pickling and fermentation of a pickle stock including cucumbers, cabbages, peppers, radishes, and other vegetables, meat, cheese, fish, and preparing kimchi et al. as a valuable commercial goods according to the present invention. [48] Wherein a pressure vessel 10 and an electric pressure vessel 110 means a closed pressure container according to the present invention. Industrial Applicability [49] A pressure cooking vessel may be provided for making instant pickle stock or rapid fermentation cusine easily at home or outdoor by reducing pickling and fermentation hours. [50] Thus a pressure cooking vessel may be applicable for cooking rice, or other cusines, pickling cucumbers, cabbages, peppers, radishes, and other vegetables, meat, cheese, yogrt, milk enzymes, fish, and preparing kimchi et al. [51] Finally a pressure cooking vessel may be provided for a multipurpose cooker as a valuable commercial home applicance. Sequence Listing [52] BLANK

Claims

Claims [1] A pressure cooking vessel for making an instant pickle stock, comprising: a compression check valve 22, a compression gas pipe 24, a decompression check valve 26, and a decompression gas pipe 28 located on the surface of a lid 12 of a pressure vessel 10. [2] An electric pressure cooking vessel for making an instant pickle stock, comprising: a compression check valve 122, a compression gas pipe 124, a de¬ compression check valve 126, and a decompression gas pipe 128 and an electronic controller 132 located on the surface of a lid 112 of an electric pressure vessel 110, an attachment 138 connected with a compression gas pipe 124 through a connector 123, an electric heater 136 located on the bottom side of a heating plate 134 of an electric pressure vessel 110.