KR101592245B1 - Cookware with Smell Trapping Device - Google Patents

Abstract

Disclosure of Invention Technical Problem [8] The present invention relates to a method and apparatus for capturing and dissolving food odor molecules generated during food cooking in water to improve the removal efficiency, thereby solving the problem caused by food odor, The present invention has an object to provide a cooking device provided with an odor trapping device which is capable of preventing odors discharged with water vapor in a timely manner, .
The cooking apparatus of the present invention comprises a cooking main body including a container having an opening portion for accommodating food and a lid covering the opening portion of the container; And an odor trapping device installed in the cooking chamber to capture and dissolve the odor, wherein the odor trapping device forms a passage through which water vapor including odor molecules generated in the cooking chamber flows, A first warning sound generating plate fixedly installed on the water inflow side and formed with fine slits for generating a warning sound when steam passes therethrough; and a catch cylinder having a water storage space above the first warning sound generating plate.

Description

[0002] Cooking with Smell Trapping Device [0003]

More particularly, the present invention relates to a cooking device provided with an odor trapping device, and more particularly, to a cooking device having an odor trapping device, The present invention relates to a cooking apparatus equipped with an odor trapping device which can be recognized by a person who cooks a discharge time point and a cooking time point.

2. Description of the Related Art Generally, a cooker for cooking food is a cooker, a pot, a steamer, a pressure cooker, or a kettle. The cooker is manufactured in various shapes and sizes according to the purpose of use and includes a container having an opening for accommodating food. The closure consists of a lid. Depending on the cooking application, the lid is provided with a steam outlet for controlling the pressure inside the container or a safety valve for discharging the steam pressure.

However, such a conventional cooking apparatus has a disadvantage in that the food odor is discharged together with water vapor through the steam outlet or the safety valve when the food is cooked.

That is, the odor molecules are dissolved in water, and the higher the temperature, the more the smell becomes. Until the heat energy is applied during cooking, the odor molecules are dissolved in the food material, and the water temperature is not high and it does not move. When heat cooking is started due to the application of heat energy, the odor molecules dissolved in the water evaporate and are discharged to the outside through the opening between the cooking vessel and the lid and the explosion preventing hole of the lid together with heat and moisture, It is filled with smell.

Hot and humid kitchens facilitate microbial propagation, which reduces hygiene and causes food poisoning. The odor of food, which is released together with heat and moisture, causes discomfort.

Conventionally, there has been proposed to solve such a problem. For example, the "cooking vessel having a deodorizing function" disclosed in Japanese Patent No. 10-0944796, induces the water vapor generated during food cooking to a heating source for heating the cooking vessel, .

However, in the above-described deodorization system, there is a problem that the steam introduced into the heating source shakes the flame of the heating source or forms an air layer between the cooking vessel and the flame, hindering normal heating, thereby lowering thermal efficiency. In addition, although the odor can be reduced by burning the odor molecules, since the odor is reduced in the open space, the removal efficiency is low, the air in the kitchen may be contaminated, and odor molecules may cause another odor There is concern.

DISCLOSURE OF THE INVENTION The present invention has been made to solve the above-mentioned problems of the prior art, and an object of the present invention is to provide a method and apparatus for finely dividing and discharging food odor molecules and water vapor generated during food cooking, It is possible to solve the problem caused by the odor of the food and to recognize the steam and odor discharge point by the recognition function so that the smell discharged together with the steam can be timely blocked and also the cooking end point is prepared And an object of the present invention is to provide a cooking device provided with an odor capturing device which makes it easy to use by allowing a person to recognize the odor capturing device.

According to an aspect of the present invention, there is provided a cooking device comprising: a cooking main body including a container having an opening portion for accommodating food and a lid covering an opening portion of the container; And an odor trapping device installed in the cooking chamber to capture and dissolve the odor, wherein the odor trapping device forms a passage through which water vapor including odor molecules generated in the cooking chamber flows, A first warning sound generating plate fixedly installed on the water inflow side and formed with a fine slit for generating a warning sound when steam passes therethrough; and an odor capturing unit comprising a catching cylinder having a water storage space above the first warning sound generating plate, It is characterized by a cooking device equipped with an apparatus.

In addition, the present invention is characterized by a second alarm sound generating plate provided at the upper end of the capturing cylinder and having a minute slit for generating a sound when the steam passes therethrough, an exhaust pipe selectively connected to the water vapor discharge side of the capturing cylinder, And a blower installed in the exhaust pipe.

Further, the present invention is characterized by further comprising: a temperature sensor for detecting the temperature of the water stored in the water storage space of the capturing cylinder; and an alarm means for operating when the temperature detected by the temperature sensor is compared with a reference temperature, And a control unit for controlling the deodorizing device.

The present invention further includes a lid for selectively covering the steam discharge side opening of the capturing cylinder and a safety valve provided on the lid to allow the steam to be discharged when the internal pressure of the capturing cylinder exceeds a predetermined value And is characterized by a cooking device provided with an odor trapping device.

 According to another aspect of the present invention, there is provided a cooking apparatus comprising: a cooking main body including a container having an opening portion for accommodating food and a lid covering the opening portion of the container; And an odor trapping device installed in the cooking chamber, wherein the odor trapping device forms a passage through which water vapor including odor molecules generated in the cooking chamber is introduced and discharged, And the water vapor discharge side end is exposed downward through the bottom of the cooking chamber and is provided on the water vapor discharge side to form a fine slit for generating a sound when steam is passed therethrough. A steam discharging cylinder having a discharge port; A filter installed on the steam inlet side of the steam discharge cylinder; A take-up cylinder provided at a lower portion of the cooking chamber and having a water discharge side end of the steam discharge cylinder inside and having a water receiving space; A water column inlet provided at one side of the capturing cylinder for supplying water into the capturing cylinder; An on-off valve installed in the water inlet and selectively opening and closing the water inlet; An exhaust pipe provided at the other side of the capturing cylinder to exhaust steam generated in the capturing cylinder; And an odor capturing device composed of a blower installed in the exhaust pipe.

According to another aspect of the present invention, there is provided a cooking apparatus comprising: a cooking main body including a container having an opening portion for accommodating food and a lid covering the opening portion of the container; And an odor trapping device installed in the cooking chamber, wherein the odor trapping device forms a passage through which water vapor containing odor molecules generated inside the cooking chamber is introduced and discharged, A steam discharge cylinder having a side end connected to an upper sidewall of the cooking main body and an alarm sound generating plate formed on the steam discharge side with fine slits for generating an alarm sound when steam passes therethrough; A filter installed on the steam inlet side of the steam discharge cylinder; A take-up cylinder provided at a lower portion of the cooking chamber and having a water discharge side end of the steam discharge cylinder inside and having a water receiving space; A water column inlet provided at one side of the capturing cylinder for supplying water into the capturing cylinder; An on-off valve installed in the water inlet and selectively opening and closing the water inlet; An exhaust pipe provided at the other side of the capturing cylinder to exhaust steam generated in the capturing cylinder; And an odor capturing device composed of a blower installed in the exhaust pipe.

According to the present invention having the characteristic features described above, in the process of discharging water vapor containing odor molecules generated in the cooking main body during cooking, odor removal efficiency can be further increased as it is trapped and dissolved in water provided in the odor trapping apparatus And it is possible to keep the cooking environment pleasant by blocking the external emission of odor molecules and water vapor, and it can improve the occupational self-esteem of the kitchen workers who have worked in the existing high temperature and high humidity environment.

Further, in the process of discharging the water vapor containing the odor molecules generated in the cooking main body, the alarm sound is generated while passing through the fine slits formed in the alarm sound generating plate of the odor trapping device, It is possible to prevent the smell from being discharged to the outside as quickly as possible because the person who cooks the time point of the discharge can know, and also can recognize the current state of cooking due to sound, .

FIG. 1 and FIG. 2 are cross-sectional views illustrating a cooking apparatus provided with an odor capturing apparatus according to a first embodiment of the present invention; FIG.
3 is a plan view showing an alarm sound generating plate in the odor trapping apparatus of the present invention.
FIG. 4 and FIG. 5 are cross-sectional views illustrating a cooking apparatus provided with an odor trapping apparatus according to a second embodiment of the present invention; FIG.
FIG. 6 is a sectional view showing a cooking apparatus provided with an odor capturing apparatus according to a third embodiment of the present invention; FIG.
7 is a sectional view showing a modified example of the cooking apparatus provided with the odor trapping apparatus according to the third embodiment of the present invention.

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings.

≪ Embodiment 1 >

1 and 2, the cooking utensil equipped with the deodorizing apparatus according to the first embodiment of the present invention is composed of a cooking main body 110 and an odor capturing apparatus 120. [

The cooking utensil 110 includes a container 111 having an opening for receiving food and a lid 112 for closing the opening of the container 111. In this case, when the cooking vessel 110 is a pressure vessel in which the pressure inside the vessel 111 needs to be kept higher than the atmospheric pressure during cooking, a conventional fastening apparatus (Not shown).

The odor trapping device 120 captures and dissolves odor molecules and water vapor generated in the cooking chamber 110 and removes the odor molecules and water vapor. In the first embodiment, the odor trapping device 120 is provided on the lid 112 of the cooking chamber 110 .

That is, the odor trapping apparatus 120 includes a catching cylinder 121 installed in the lid 112 of the cooking lid 110 to form a passage for introducing and discharging water vapor containing odor molecules generated inside the cooking lid 110, Respectively. A first alarm sound generating plate 122 having fine slits 122a for generating a sound when water vapor passes is fixedly installed on the water vapor inflow side of the capturing cylinder 121. The first alarm sound generating plate 122 is provided with a water storage space.

As shown in FIG. 3, the first alarm sound generating plate 122 may be formed by cutting a plate member and connecting the plate member to form a minute gap, thereby forming a fine slit 122a. The width is preferably about 0.2 mm. It is preferable that a plurality of such fine slits 122a are formed. 2, when water is supplied to the water storage space of the trapping cylinder 121, water molecules are separated from the minute odor molecules and water vapor Can be completely trapped in the water and then dissolved, and when one of the slits 122a is clogged by foreign matter such as food waste, it is possible to cope with the problem such as explosion.

Also, in the first embodiment, a second alarm sound generating plate 132 having fine slits 132a formed to generate a sound when water vapor passes through the upper end of the capturing cylinder 121 is provided, and a second alarm sound is generated The plate 132 is constructed in the same manner as the first warning sound generating plate 122. And an exhaust pipe 123 for selectively connecting to the steam exhaust side of the capturing cylinder 121.

A temperature sensor 124 may be installed in the water storage space of the capturing cylinder 121 so that the temperature of the stored water can be detected and the temperature detected by the temperature sensor 124 can be detected by the controller 125 When the temperature of the water reaches the reference temperature as compared with the temperature, the alarm means 126, for example an alarm sound or a warning light, is operated to allow the person who is cooking to recognize.

This is to enable the water temperature to be lowered or the cooking to be terminated by further supplying water at a temperature at which the food is decomposed in the case of the food odor molecule decomposed at a temperature lower than the breaking point (100 DEG C) of the water.

Meanwhile, when the lid 112 of the cooking main body 110 is opened by operating the blower 127 after the cooking is finished, the discharge of the smell or steam to the outside is minimized, and the cooking main body 110 The first alarm sound generating plate 122 of the odor trapping device 120 may be blocked to prevent an explosion due to an increase in internal pressure.

The operation of the first embodiment having such a configuration will be described as follows.

1, when water and food are put into the cooking main body 110 and the cooked food is heated by the heating means, when the temperature is raised by continuous heating by the heating means and water is boiled, The internal pressure of the cooking main body 110 rises and the odor molecules and water vapor pass through the slit 122a formed in the first alarm sound generating plate 122 of the odor trapping device 120, 121, respectively. At this time, the first alarm sound generating plate 122 serves also as a filter function for preventing the foreign substances from being discharged, and finely divides the odor molecules and steam flowing from the cooking main body 110.

In addition, a sharp alarm sound is generated in the process of passing the water vapor containing the odor molecules through the fine slit 122a of the first alarm sound generating plate 122, and the person who hears the alarm sounds and starts water boiling And it is possible to immediately stop cooking or supply water into the trapping cylinder 121 to prevent odor molecules and water vapor from being discharged to the outside.

In addition, if the food cooking time is further extended as needed, the odor molecules and water vapor continuously flowing into the trapping cylinder 121 are trapped and dissolved in water and thus removed. Therefore, even if cooking is continued, odor molecules and water vapor are prevented from being discharged The hot water vapor is continuously introduced into the water in the capturing tube 121 and eventually the water is boiled so that water vapor is generated in the capturing tube 121 and the internal pressure rises, And is discharged through the slit 132a of the second alarm sound generating plate 132 installed at the upper end.

Accordingly, an alarm sound is also generated in the second alarm sound generating plate 132 like the first alarm sound generating plate 122, and the person recognizing the alarm sound can terminate the cooking.

At this time, since the boiling point arrival time of the water supplied into the trapping cylinder 121 is proportional to the supply amount of water, the supply amount of water can be set according to the cooking time of the food.

In addition, in the case of foods in which odor molecules are generated at a temperature lower than the boiling point of water, they can be discharged through water in a state in which water is not boiled. For example, in the case of foods in which odor molecules are generated at 70 DEG C, the control unit 125 sets the reference temperature to 70 DEG C, and when the temperature detected from the temperature sensor 124 is 70 DEG C, By activating the means 126, the cooker may recognize this and terminate the cooking or add additional water.

2, when the exhaust pipe 123 provided with the blower 127 is assembled and connected to the capturing cylinder 121, the water vapor passing through the second alarm sound generating plate 132 is blown by the blower 127 Heat and steam are introduced into the exhaust pipe 123 when the lid 112 of the cooking main body 110 is opened and the odor, Can be blocked.

≪ Embodiment 2 >

4 and 5, the cooking utensil equipped with the deodorizing apparatus according to the second embodiment of the present invention is composed of a cooking main body 210 and an odor capturing apparatus 220.

Like the first embodiment, the cooking main body 210 includes a container 211 having an opening for receiving food and a lid 212 for closing the opening of the container 211.

The odor trapping device 220 captures and dissolves water vapor and odor molecules generated in the cooking chamber 210 and removes the water vapor and odor molecules from the lid 212 of the cooking chamber 210 .

That is, the odor trapping apparatus 220 includes a catching cylinder 221 installed in the lid 212 of the cooking lid 210 to form a passage for introducing and discharging water vapor containing odor molecules generated inside the cooking lid 210, Respectively. An alarm sound generating plate 222 having fine slits 222a for generating an alarm sound when water vapor passes is fixedly installed on the water intake side of the catch cylinder 221. An upper portion of the alarm sound generating plate 222 is provided with water And the alarm sound generating plate 222 is the same as that of the first and second alarm sound generating plates 122 and 132 of the first embodiment described above, and thus a detailed description thereof will be omitted.

In the second embodiment, a lid 223 for selectively covering the steam discharge side opening of the capturing cylinder 221 can be provided. In the lid 223, the internal pressure of the capturing cylinder 221 is increased A safety valve 223a is provided so as to discharge steam. As the safety valve 223a, a known configuration using a weight is applied, but the present invention is not limited thereto, and any safety valve having a function of keeping the internal pressure constant can be applied.

Also in the second embodiment, a temperature sensor 224 is provided in the water storage space of the capturing cylinder 221 to detect the temperature of the stored water, and the temperature sensor 224 detects The control unit 225 compares the sensed temperature with a reference temperature previously input by the control unit 225 and makes it possible for the person who cooks by activating the alarm unit 226, for example, an alarm sound or a warning light, when the temperature of the water reaches the reference temperature .

Also, it is preferable that a safety valve 228 is installed in the cooking main body 210 so that the alarm sound generating plate 222 of the deodorizing device 220 is blocked to prevent an explosion due to an increase in internal pressure.

The operation of the second embodiment having such a configuration will now be described.

4, when water and food are put into the cooking main body 210 and cooked by heating means, when the temperature rises due to continuous heating by the heating means and water is boiled, The internal pressure of the cooking main body 210 rises and the odor molecules and water vapor are introduced into the catching cylinder 221 through the slit 222a formed in the alarm sound generating plate 222 of the odor trapping device 220, And the alarm sound generating plate 222 finely disperses the odor molecules and steam flowing from the cooking main body 110 and filters the foreign substances.

At this time, a sharp alarm sound is generated in the process of passing the water vapor containing odor molecules through the fine slit 222a of the alarm sound generating plate 222, and the person who cooks hears the alarm sound and recognizes that the water starts to boil So that it is possible to immediately stop cooking or supply water into the trapping cylinder 221 to prevent odor molecules and water vapor from being discharged to the outside.

Further, when the food cooking time is further extended as needed, odor molecules and water vapor continuously flowing into the capturing cylinder 221 are trapped and dissolved in water and thus removed. Therefore, even if cooking is continued, odor molecules and water vapor are prevented from being discharged The hot water vapor is continuously introduced into the water in the capturing cylinder 221 and eventually the water is boiled. As a result, water vapor is generated in the capturing cylinder 221 and the internal pressure is increased. At this time, The water vapor is discharged through the safety valve 223a provided on the lid 223 when the lid 223 is assembled to the capturing cylinder 221 as shown in FIG.

Accordingly, an alarm sound is generated by water vapor discharged through the safety valve 223a using the weight, and the cooker recognizes the alarm and terminates the cooking.

At this time, since the boiling point arrival time of the water supplied into the capturing cylinder 221 is proportional to the amount of water supplied, the supply amount of water can be set according to the cooking time of the food.

In addition, in the case of foods in which odor molecules are generated at a temperature lower than the boiling point of water, they can be discharged through water in a state in which water is not boiled. For example, in the case of foods in which odor molecules are generated at 70 ° C, 70 ° C is set as the reference temperature in the control unit 225, and when the temperature detected by the temperature sensor 224 is 70 ° C, By operating the means 226, the cooker can recognize this and terminate the cooking.

≪ Third Embodiment >

The cooking apparatus provided with the odor capturing apparatus 320 according to the third embodiment of the present invention is composed of the cooking body 310 and the odor capturing apparatus 320 as shown in Fig. Like the first embodiment, the cooking main body 310 includes a container 311 having an opening portion for accommodating food and a lid 312 covering the opening portion of the container 311.

The odor trapping device 320 includes a steam discharging cylinder 321 disposed inside the cooking chamber 310 and forming a passage through which steam containing odor molecules generated in the cooking chamber 310 flows and is discharged , The steam inlet end of the steam discharging cylinder 321 is positioned at an upper portion in the cooking main body 310 and the steam discharging side end is exposed downward through the bottom of the cooking main body 310.

A filter 329 for preventing the foreign substances from being discharged is installed on the steam inlet side of the steam discharge cylinder 321 and an alarm sound generating plate 322 is installed on the steam discharge side. The warning sound generating plate 322 is formed with a fine slit 322a for generating a warning sound when water vapor passes therethrough and the configuration of the warning sound generating plate 322 is similar to that of the first alarm sound described in the first embodiment Is the same as that of the generation plate 122. [

In addition, a catching cylinder 323 having a water receiving space is provided below the cooking chamber 310, and a steam discharge end of the steam discharging cylinder 321 is positioned inside the catching cylinder 323. [

A water inlet pipe 324 is provided on one side of the capturing cylinder 323 so that water can be supplied into the capturing cylinder 323. The water inlet pipe 324 is provided with an on-off valve 325, ) Is opened, and after the water supply is completed, the passage is closed to prevent odor molecules and submersible from being discharged.

An exhaust pipe 326 is provided on the other side of the capturing cylinder 323 so that water vapor generated in the capturing cylinder 323 can be discharged to the outside and a blower 327 can be installed to the exhaust pipe 326, It is preferable that the safety valve 328 is installed in the deodorizing device 310 so that the alarm sound generating plate 322 of the deodorizing device 320 is blocked to prevent the explosion due to the rise in the internal pressure.

The operation of the third embodiment having such a configuration will be described as follows.

When water and food are put into the cooking main body 310 and cooked by heating means, odor molecules and water vapor are generated from food and water when the temperature rises and the water boils by continuous heating by the heating means, The internal pressure of the cooking main body 310 rises and the odor molecules and water vapor are discharged through the vapor discharge cylinder 321 of the odor trapping device 320.

At this time, the foreign substance is filtered by the filter 329 provided at the inlet side of the vapor discharge cylinder 321, and the water vapor containing the odor molecules passes through the filter 329 and is disposed at the discharge side end of the vapor discharge cylinder 321 And passes through the fine slit 322a of the alarm sound generating plate 322. In this process, a sharp alarm sound is generated. The cooker hears the alarm sound and recognizes that the water starts to boil. Immediately after the cooking is completed, water is supplied into the catching cylinder 121 through the water inlet 324 The opening / closing valve 325 is operated to close the passage of the water inlet pipe 324 to prevent odor molecules and water vapor from being discharged to the outside.

Subsequently, odor molecules and water vapor continuously flowing into the trapping cylinder 323 are trapped and dissolved in water to be removed, so that even when cooking is continued, odor molecules and water vapor can be prevented from being discharged, and hot water vapor is subsequently supplied to the trap cylinder 323 Water vapor is generated in the capturing cylinder 323, and at the same time, the water is discharged by the blower 327 installed in the exhaust pipe 326.

7 shows a modification of the third embodiment. In the configuration of the third embodiment, the structure of the steam discharge cylinder 321 is provided outside the cooking chamber 310, and the steam inlet side of the steam discharge cylinder 321 And the other end is connected to the upper sidewall of the cooking main body 310. The rest of the configuration is the same as the configuration of the third embodiment described above, and thus a detailed description thereof will be omitted.

With this configuration, the same operation as that of the third embodiment can be performed.

It is to be understood that both the foregoing general description and the following detailed description of the present invention are exemplary and explanatory and are intended to be illustrative of the present invention and not to be construed as limiting the scope of the present invention as defined by the appended claims. It will be understood by those skilled in the art that various changes in form and details may be made therein without departing from the spirit and scope of the invention as defined by the appended claims.

110, 210, 310: Cooking main body 120, 220, 320:
121, 221, 323: capturing cylinder 122, 132, 222, 322:
122a, 132a, 222a, 322a: slit 123, 326:
124, 242: temperature sensor 125, 225:
126, 226: alarm means 321: steam discharge cylinder
324: water inlet 325: opening / closing valve

Claims (6)

delete delete delete delete A cooking main body comprising a container having an opening portion for accommodating food and a lid covering the opening portion of the container; And an odor capturing device installed in the cooking body,
The odor capturing device includes:
The water vapor inlet side end is located at the upper part of the cooking chamber and the steam discharge side end part is passed through the bottom of the cooking chamber. And an alarm sound generating plate provided on the steam discharge side and formed with fine slits for generating a sound when steam passes through the steam discharge cylinder;
A filter installed on the steam inlet side of the steam discharge cylinder;
A take-up cylinder provided at a lower portion of the cooking chamber and having a water discharge side end of the steam discharge cylinder inside and having a water receiving space;
A water column inlet provided at one side of the capturing cylinder for supplying water into the capturing cylinder;
An on-off valve installed in the water inlet and selectively opening and closing the water inlet;
An exhaust pipe provided at the other side of the capturing cylinder to exhaust steam generated in the capturing cylinder; And
And a blower installed in the exhaust pipe. A cooking main body comprising a container having an opening portion for accommodating food and a lid covering the opening portion of the container; And an odor capturing device installed in the cooking body,
The odor capturing device includes:
The steam inlet side end is connected to the upper sidewall of the cooking main body and the steam outlet side is connected to the steam outlet side through which water vapor passes, A steam discharging cylinder having an alarm sound generating plate on which a fine slit is formed to generate an alarm sound;
A filter installed on the steam inlet side of the steam discharge cylinder;
A take-up cylinder provided at a lower portion of the cooking chamber and having a water discharge side end of the steam discharge cylinder inside and having a water receiving space;
A water column inlet provided at one side of the capturing cylinder for supplying water into the capturing cylinder;
An on-off valve installed in the water inlet and selectively opening and closing the water inlet;
An exhaust pipe provided at the other side of the capturing cylinder to exhaust steam generated in the capturing cylinder; And
And a blower installed in the exhaust pipe.

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