KR100346901B1 - Steam condenser - Google Patents

Abstract

The present invention is provided in a cooling cylinder (10) having a coolant (C) built in the upper side of the container (2) that is heated by high temperature heat and heats a product, and has a coolant (C) of the cooling cylinder (10). In the steam condenser (100) comprising a condensation member 20 for immersing the vapor to be immersed while the cooked product is cooked to the refrigerant (C) to liquefy again, the condensation member 20 is the blood The condensation tube 21 which has the central part 21a which opens up and down to receive steam vaporized as a cookware cooks, and narrows an inner diameter toward the center at the interruption, and the said central part 21a of The technical configuration comprising a partition member 22 which is spaced apart through a plurality of ridges 22a in an inner diameter to partition the condensation tube 21 into an upper condensation chamber 21b and a lower condensation chamber 21c. Basic features of the award. Therefore, by reducing condensation of the vaporized vapor as the cooked food is reduced again, the odor during cooking can be suppressed and prevented as much as possible, and the beneficial components of the herbal medicine can be recovered again to maximize the medicinal effect.

Description

Steam Condenser {STEAM CONDENSER}

The present invention relates to a steam condenser, and more particularly, condensation and reduction of steam vaporized as the cooked food is cooked, thereby minimizing odor control and combustion of the cooked food, and regenerating various useful components contained in the steam. It relates to a steam condenser that can recover and maximize its efficacy.

In general, cooking (調理) refers to the technique of trimming, slicing and preparing foods to cook foods or to soak and season them in order to make food ingredients good and delicious.

In addition, cooking is intended to cook foods that are difficult to digest, add flavors to other foods as main ingredients, and provide useful nutrients to the human body.

Among the recipes, there are various ways to cook, such as boiling, roasting, baking, boiling, frying, holding, cooking, and steaming.

In such various cooking methods, a cooking utensil called a container (VESSEL) which transfers heat to food while receiving high temperature heat and boils, stirs, bakes, boils, frys, supports, and steams foods.

At this time, the food contained in the container has no choice but to induce steam in the process of cooking by high temperature heat, which not only has an odor, but when all vaporizes, the cooked product is dried and eventually burned by high temperature heat. It can cause sooting, which can lead to food deterioration as well as risk of fire.

Smell (SMELL) is a sensation that occurs when food is cooked and the dispersed particles float in the air and touch the human sense of smell, stimulating sensory cells. It is more severe in the process of cooking Cheonggukjang (淸 國 醬). The intensity of the smell is even worse when cooking fish or meat, or when cooking a favorite food such as coffee, a kind of broad-concept cooking.

Here, the present applicant defines the concept of cooking not only to make food into food, but also to cover various foods such as favorite foods such as coffee or herbal medicines, etc. The container mobilized by this definition is not a limited cooking utensil that can hold food, but a broad concept means that can contain all cooked foods that cause steam by heating, such as a favorite food or a herbal medicine.

On the other hand, the medicines used in oriental medicine, that is, herbal medicines are health supplements taken to achieve harmony of yin and yang according to the health and physiological conditions of the human body, and the constitution, pathological, pathological, and pathological conditions of patients. It can be roughly classified into a prescription medicine for treatment to be taken in a specific prescription depending on the conditions.

There are about 400 kinds of herbal medicines, such as herbaceous bark, animal, and mineral, which are mainly used for medicinal purposes, and 150 kinds of them are commonly used. The ratio is mostly 76% of vegetable, 14% of animal, and 10% of other minerals. About%.

In addition, one type of herbal medicine is rarely used, and many kinds of herbal medicines are usually used in combination.

The reason why the various types of medicines are used in combination is to polymerize at an appropriate ratio in order to improve the main action and reduce side effects depending on the health condition of the user and the reaction with the medicines.

Here, the Chinese herbal medicine, which is a kind of cooked product, has no choice but to induce steam in the process of being demulsified by high temperature heat. Fragrance components), polyacetylene-based compounds, nitrogen-containing components, flavonoids, vitamin B group, enzymes, antioxidants, and the like. If these effective components vaporize with water and evaporate, it is very unfortunate.

Therefore, the present applicant is to propose a steam condenser which can liquefy and recover the vapor containing the active ingredient that is easily evaporated with water and condensed the odor fine particles contained in the steam to prevent odor induction. .

The present invention has been made in view of the above-described proposal, and its object is to reduce the vaporized vapor as the cooked food is cooked by the heat of the heating means, thereby restraining and preventing the odor during cooking as much as possible. It is to provide a steam condenser that can minimize the burning or burning of the product, and maximize the efficacy by recovering various useful components contained in the steam.

1 is a perspective view showing a steam bath with a steam condenser according to the present invention.

Figure 2 is a cross-sectional view showing a separation state of the steam condenser and the container according to an embodiment of the present invention.

3 is a cross-sectional view showing a combined state of the steam condenser and the container according to an embodiment of the present invention.

Figure 4 is an enlarged perspective view showing a partition member applied to the steam condenser according to the present invention.

Explanation of symbols on the main parts of the drawings

1: shaker 2: container

3: heating means 4: cover member

4a: center hole 5: support

5a: outer cylinder 7: cooking filter

7a: filter hole 7b: recovery hole

8a: movable rotating body 8b: lifting movable body

9: lid 100: steam condenser

C: refrigerant 10: cooling container

20 condensation member 21 condensation tube

21a: central section 21b: upper condensing chamber

21c: lower condensation chamber 22: partition member

22a: ridge 22b: compartment pipe

22c: slit hole 22d: communication hole

22e: hollow 30: cap

31: microhole 32: protrusion

The present invention for achieving the above object,

It is installed on the upper side of the vessel heated by the heat of high temperature to heat the product, and a cooling vessel having a built-in refrigerant is immersed in the refrigerant of the cooling vessel, and the cooked product is cooked. In the steam condenser comprising a condensation member for liquefying the vapor vaporized and vaporized to the refrigerant again,

The condensation member

A condensation tube having a central narrow portion which is opened in a vertical direction to receive steam vaporized as the cooked product is cooked and whose inner diameter is narrowed toward the center at the stop;

The inner diameter of the central portion is spaced apart through a plurality of ridges to be divided into a partition member for partitioning the condensation tube into the upper condensation chamber and the lower condensation chamber is characterized in that the basic features in the technical configuration.

Hereinafter, a preferred embodiment of the steam condenser according to the present invention will be described with reference to the drawings. The drawings are detailed drawings for enabling a preferred embodiment of the steam condenser according to the present invention, and the present invention is not limited thereto and supports the claims with the overall technical idea.

1 is a perspective view showing a water bath 1 in one embodiment employing a steam condenser 100 according to the present invention (VESSEL) is heated by a high temperature heat to heat the cooked product (VESSEL); 2) is prepared, and this container 2 is made of the structure which opens and closes by the cover member 4 which has the center hole 4a.

The cooked product contained in the container 2 may be defined as various kinds of products, such as foods or foods that induce steam by heating, or herbal medicines such as ginseng and red ginseng, and the container 2 may be applied to the heating means 3. If the high temperature heat can be easily transferred to the article by which it is not greatly limited.

2 is a cross-sectional view showing a separation state of the steam condenser 100 and the container 2 according to an embodiment of the present invention, Figure 3 is a combination of the steam condenser 100 and the container 2 according to an embodiment of the present invention It is sectional drawing which shows a state, and the code | symbol 9 is an indication of a cover.

As shown in Figs. 2 and 3, the container 2 is cooked with filter holes 7a and recovery holes 7b which serve as passages of hot water or steam when steaming various herbal medicines or sweet potatoes, potatoes, and corn. The filter 7 can be incorporated.

The cooking filter 7 is a container in which a cooked product is steamed or boiled, boiled, cooked or steamed by hot water or steam boiled through the heating means 3, and then the contents thereof come out of the container ( It performs the function of preventing mixing in the liquid of 2).

For example, as shown in FIGS. 2 and 3, the cooking filter 7 is placed on the upper edge of the container 2 so that the cooking filter 7 is present at a position spaced apart from the surface of the water boiled by the heating means 3 or for cooking. When the filter 7 is close to or submerged in the surface of the water boiled by the heating means 3, a pressure difference is generated between the inside of the container 2 and the inside of the cooking filter 7 so that hot water is siphoned ( After the siphon flows through the filter hole 7a, it is directly acted on the cooked food to enable steaming, decoction, and boiled cooking.

At this time, bubbles generated by bubbling water boiled in the vessel 2 are recovered through the recovery holes 7b, and some of the bubbles are raised to the steam condenser 100 together with the steam inside the cooking filter 7. After condensation, it is reduced or the other part is recovered into the container 2 through the filter hole 7a.

The steam condenser 100 according to the present invention can be placed and used inside an outer cylinder 5a coupled to a support 5 standing upright from the side of the heating means 3.

The lower part of the outer cylinder 5a is provided with a movable rotary body 8a and a lifting movable body 8b for communicating or separating the steam condenser 100 and the container 2 from each other. It will be understood by looking at the separated state of the vessel 2 and the steam condenser 100 shown, and the combined state of the vessel 2 and the steam condenser 100 represented in FIG. 3, the details of which will be understood by the present applicant. Utility Model Registration Application No. 2000-28224, filed October 10, 2000, is described in detail, so it will be omitted here for convenience in order to avoid confusion in the description.

The core configuration of the steam condenser 100 according to the present invention is seated inside the outer cylinder 5a as shown in Figs. 1 to 3 and is heated by high temperature heat to heat the cooked product. (VESSEL; 2) is provided on the upper side and provided with a cooling cylinder (10) containing a refrigerant (C), which is submerged in the refrigerant (C) of the cooling cylinder 10 is vaporized as the cooked product is cooked Condensation member 20 for liquefying again by applying the steam to the refrigerant (C).

Refrigerant (C) is a medium for liquefying vapors vaporized when cooked products are cooked. In refrigerant water at room temperature, cold cold water (cooling water), solid ice, and freon gas used for refrigeration or cold air, Any medium that can condense steam, such as dry ice or cold cold, which can easily obtain low temperatures without going through the liquid phase and sublimates at -78.5 ° C, can be used.

As an example of the refrigerant (C), if you want to use the ice in the solid state, the frozen ice may be crushed and put into the cooling container 10, or may be used by directly cooling the general water to the cooling container 10 have.

The condensation member 20 is a condensation tube having a central portion 21a which is opened in the vertical direction to receive vaporized vapors as the cooked food is cooked and whose inner diameter is narrowed toward the center at the interruption thereof. 21, which spans the inner diameter of the central portion 21a through a plurality of ridges 22a to partition the condensation tube 21 into the upper condensing chamber 21b and the lower condensing chamber 21c, respectively. Compartment member 22 is included.

The condensation tube 21 is not particularly limited as long as the surface area in contact with the refrigerant C is maximized. Among them, the conduit 21a and the partition member 22 placed therein are narrowed. It can be divided into the upper condensation chamber (21b) and the lower condensation chamber (21c), and the partition member 22 corresponding to this, taking the inner diameter of the multi-stage from the bottom toward the upper side in a larger step, in particular ) Is also increased according to the size of the inner diameter, the upper condensation chamber (21b) and the lower condensation chamber (21c) can lead to the multi-stage, thereby maximizing the condensation efficiency of the steam.

The gaps formed between the plurality of ridges 22a are condensed toward the lower condensation chamber 21c and the vessel 2 from the upper condensation chamber 21b and the passage of steam rising from the lower condensation chamber 21c. It becomes a passage for the recovered steam to be recovered.

At this time, as shown in Figures 2 and 3 when the container is divided into a double condensation chamber (21b) and a lower condensation chamber (21c) by a single central portion (21a) and a single partition member (22) The steam raised from (2) may not be sufficiently condensed in the lower condensation chamber 21c and the upper condensation chamber 21b, and may directly go out to the outside. In the present invention, the micropores 31 are formed at the upper end of the condensation tube 21. Cover the cap 30 with the steam so that the maximum possible stay in the upper condensation chamber (21b) and lower condensation chamber (21c).

4 is an enlarged perspective view showing the partition member 22 applied to the steam condenser 100 according to the present invention.

It is preferable that the partition member 22 is a partition pipe 22b having a slit hole 22c which is erected and erected upright to correspond to the inner diameter of the central portion 21a and is finely drilled in the vertical direction therein. In this case, the cap 30 may further include a protruding piece 32 for holding the upper end of the partition pipe 22b so that the microhole 31 and the slit hole 22c coincide with each other, and the partition pipe 22b has an upper portion. The communication hole 22d which communicates the condensation chamber 21b and the slit hole 22c is included.

In addition, it is preferable that the partition member 22 has the hollow 22e extended in its part in which the part corresponding to the inner diameter of the central part 21a takes the conical shape of an upper and lower strait.

The upper end of the partition tube 22b of the partition member 22 is positioned inside the condensation tube 21 so that the fine hole 31 and the slit hole 22c coincide with each other. In this case, it can be erected correctly on the central portion 21a without great friction, and in particular, when the cooling cylinder 10 is separated from the outer cylinder 5a, the partition member 22 is formed by the cap 30 on the upper end of the condensation tube 21. It has a shape that is integrally assembled with each other, so that it is possible to prevent breakage due to shaking or collision with each other, and the lower part of the partition member 22 corresponding to the inner diameter of the central portion 21a has a conical shape. The difficulty of precisely matching the inner diameter of the central portion 21a with the size of the partition member 22 can be avoided.

The operation and action of the steam condenser 100 according to the present invention having the configuration as described above will be described while applying to the medicine bath 1.

First, in order to position the container 2 on the heating means 3 between the supports 5, the movable rotating body 8a is reversely rotated as shown in FIG. 2 so that the movable lifting body is raised upward. Place (2) in position.

Then, when the movable rotating body 8a is rotated forward again, as shown in FIG. 3, the lifting movable body 8b is lowered to be aligned with the center hole 4a of the lid member 4 that opens and closes the container 2. do.

Thereafter, when the heating means 3 is operated, the product to be produced generates steam, and this steam primarily works with the refrigerant C of the cooling tube 10 in the lower condensation chamber 21c of the condensation tube 21. The liquid is recovered into the container 2 while being liquefied, and the remaining steam is secondarily liquefied with the refrigerant C in the upper condensation chamber 21b along the gap between the ridges 22a.

In addition, when steam is continuously provided from the container 2, some of the vapors which are not liquefied in the lower condensation chamber 21c and the upper condensation chamber 21b take the temperature closest to the temperature of the refrigerant C. The liquid is liquefied while being contacted with the communication hole 22d, and is reduced back into the container 2 via the hollow 22e and the lower condensation chamber 21c.

At this time, the micropore 31 of the cap 30 takes into account the risk of explosion due to the vapor pressure inside the condensation tube 21, and the hollow 22e of the compartment tube 22b is liquefied at the lower end of the slit hole 22c. When the condensed vapor, ie, the condensation, is formed by the surface tension, the condensation does not continue to fall, so that the vapor in the upper condensation chamber 21b passes through the communication hole 22d, the slit hole 22c, and the fine hole 31. This is to alleviate the surface tension of water droplets in order to prevent the phenomenon of directly exiting to the outside, and a suitable speed at which water droplets formed at the lower end of the slit hole 22c drop by the hollow 22e (for example, 10 to 30). Rather, it can be very useful in the present invention because it can prevent the phenomenon of directly exiting from the lower condensing chamber 21c to the outside via the slit hole 22c and the fine hole 31. Operation of the continually half Blessed

The phenomenon in which steam or the like is evaporated or burned by a high temperature heat through a series of operations may be minimized by reduction of steam through the condensation process of the steam condenser 100, and the smell contained in the steam. Particulates are liquefied again by condensation by refrigerant (C), mostly falling off into vessel (2) or partially condensed with refrigerant (C) to minimize or completely eliminate odor particulates that are dispersed in outside air. You will be able to.

In addition, effective ingredients contained in steam generated when boiling various herbal medicines, such as ginseng and red ginseng, such as saponin glycosides, panacenes, polyacetylene compounds, nitrogen-containing components, flavonoids, vitamin B group, enzymes, antioxidants, etc. Is recovered again to maximize the active ingredient.

That is, the odor fine particles, which are vaporized from the manufactured product by the high temperature heat and try to flow out, are acted as coagulation nuclei in the condensation process of the refrigerant C, reduced to water droplets, and then recovered into the container 2. It is possible to prevent the leakage of odor and to prevent burning phenomenon, that is, combustion phenomenon of vapor by evaporation of water vapor, and to reduce the amount of vapor to be vaporized and flowed out of the product. It does not reduce the need to add additional water when boiling various herbal medicines or coffee, and can be free from the danger of fire due to high temperature heat even if the cooking situation is forgotten. will be.

As described above, the steam condenser 100 according to the present invention has the following beneficial effects.

First, as the cooked food is cooked, the vaporized vapor is reduced again to reduce and prevent the odor during cooking as much as possible, and has an excellent effect of maximizing the medicinal effect by recovering the beneficial ingredients of the herbal medicine again.

Second, by liquefying and reducing the vapor evaporated again, it is possible to minimize the phenomenon in which steam or the like is evaporated by the high temperature heat of the heating means 3 to burn or burn the processed product.

Third, steam vaporized from the manufactured product by the high temperature heat and acting on the refrigerant C is condensed and recovered while remaining in the lower condensation chamber 21c and the upper condensation chamber 21b, and the remaining steam is also communicated with the communication hole 22d. ) And the condensation efficiency can be maximized through a plurality of condensation processes through the slit hole 22c.

Fourth, the partition tube 22b of the partition member 22 is positioned inside the condensation tube 21 while being fitted in the projecting piece 32 of the cap 30 so that the microhole 31 and the slit hole 22c coincide. If it is, it can be erected right on the central portion 21a without great friction. When separating the cooling cylinder 10 from the outer cylinder 5a, the partition member 22 is formed by the cap 30 on the upper end of the condensation tube 21. It is integrated with each other to prevent damage caused by shaking or collision, and the lower part of the partition member 22 corresponding to the inner diameter of the central section 21a takes the cone of the upper and lower narrow sections, and during the manufacture of the central section There is an effect that it is possible to avoid the difficulty of precisely matching the inner diameter of the (21a) and the size of the partition member 22.

Fifth, the amount of cooked products does not decrease by vaporizing from the cooked products and outflowed to the outside, so that there is no need to add additional water when cooking various types of boiling water or coffee. Even if you forget the situation, there is an excellent effect to be free from the danger of fire caused by high temperature heat.

Claims (5)

The cooling cylinder 10 installed above the container 2 that is heated by high temperature heat to heat the processed product and has a coolant C therein, and is submerged in the coolant C of the cooling cylinder 10, In the steam condenser (100) comprising a condensation member (20) for liquefying again by applying the vapor evaporated to the cooked product to the refrigerant (C), The condensation member 20 A condensation tube 21 having a central narrow portion 21a which is opened in a vertical direction to receive steam vaporized as the cooked product is cooked and whose inner diameter is narrowed toward the center at its interruption; The partition member 22 which spans the inner diameter of the central portion 21a through a plurality of raised portions 22a and partitions the condensation tube 21 into an upper condensation chamber 21b and a lower condensation chamber 21c is provided. Steam condenser 100, characterized in that comprises a. The method of claim 1, Steam condenser (100) characterized in that it further comprises a cap (30) is covered on the upper end of the condensation tube (21) having a fine hole (31). The method of claim 2, The partition member 22 is a partition tube 22b provided with a slit hole 22c which is erected and erected upright and finely drilled in the vertical direction, corresponding to the inner diameter of the central portion 21a, The cap 30 further includes a protrusion condenser 32 for holding an upper end of the partition tube 22b such that the microhole 31 and the slit hole 22c coincide with each other. ). The method of claim 3, wherein The compartment pipe (22b) further comprises a communication hole (22d) for communicating the upper condensation chamber (21b) and the slit hole (22c). The method of claim 3, wherein The partition member (22) is a steam condenser (100), characterized in that the portion corresponding to the inner diameter of the central portion (21a) has a conical shape of the upper and lower narrow and has an enlarged hollow (22e) therein.