KR101960966B1 - System and method for cooking soup food - Google Patents

Abstract

Disclosed are a system and a method for cooking soup food. The system for cooking soup food comprises: at least one container which is capable of containing a mixture including a predetermined amount of liquids, soup materials and seasonings; a heating member which is capable of heating the container to boil soup food; and a scale member which is capable of measuring the weight of the boiling container including the mixture. According to the present invention, flavors can be maintained in a restaurant which sells soup food.

Description

TECHNICAL FIELD [0001] The present invention relates to a system and method for cooking food,

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a hot water food cooking system and method, and more particularly, to a hot water food cooking system and method that can be installed in a restaurant kitchen.

Generally, for example, there are various kinds of foods such as potato, seoltang, galbi, samgyetang, seafood, mungtang, chuangtang, There are restaurants that provide similar food to consumers.

In order to prepare a large amount of the above-mentioned hot-water foods at a restaurant, a cook or a chef puts a predetermined amount of soup water and related materials (including main ingredients and seasonings) into a steamer in his or her own eyes, , Etc., and then adding seasonings or spices or adding soup, if necessary, and finally adjusting the temperature of hot water.

However, no matter how uniformly the quality of the broth and the ingredients are prepared, the cooked food according to the conventional method can not guarantee that the final length of the cooked food is always kept constant, and the cook can not directly There is a problem that the hygienic stability can not be guaranteed in the course of adjusting the liver of the mouth by the mouth.

In addition, as the number of take-out restaurants has increased recently, the desire for a system capable of ensuring a uniform taste for food consumers is increasing.

Disclosure of Invention Technical Problem [8] Accordingly, the present invention has been made to solve the above-mentioned problems, and it is an object of the present invention to provide a tang food cooking system which can always maintain a uniform taste in a restaurant selling tang tang, And a method thereof.

In order to solve the above-mentioned problems, a hot water food cooking system according to one aspect of the present invention includes a predetermined amount of liquid and at least one liquid capable of accommodating a mixture containing a predetermined amount of hot water materials and seasonings Over container; A heating member capable of heating the container to brew hot food; And a scale member configured to measure the weight of the boiling container containing the mixture.

Preferably, the opening of the container has a truncated rim.

Preferably, the container includes a level portion 24 capable of indicating the level of liquid contained therein.

Preferably, one end of the scale member may be connected to the hoist, and the other end of the scale member may be connected to a hanger that can be selectively coupled to the opening of the container.

Preferably, the hoist is configured to be movable by a rail.

Preferably, the rail is installed inside the hood duct.

Preferably, the hanger includes at least two hooks that can be coupled to the opening of the container; And a tightening portion movably installed on at least one of the hooks.

Preferably, the scale member comprises a hanging scale.

Preferably, the balance is an electronic balance.

Preferably, the hot water cooking system further comprises a replenishing container capable of storing a replenishing liquid that can replenish the liquid in the container during cooking.

According to another aspect of the present invention, there is provided a method of cooking hot water, comprising: filling a predetermined amount of liquid into a container; (b) preparing a mixture containing a predetermined amount of hot-water materials and seasoning and placing the mixture in the container; (c) heating the container using a heating member for a predetermined period of time; And (d) measuring the weight of the container containing the mixture using the scale member.

Preferably, the step (a) further comprises checking the level of the liquid contained in the container through the level portion 24 provided in the container.

Preferably, the method further comprises the steps of: (d1) connecting one end of the scale member to the hoist and connecting the other end of the scale member to the hanger; And (d2) coupling the hanger to an opening of the container.

Preferably, the step (d2) joins the hanger to a rim extending in a trumpet shape provided in an opening of the container.

Preferably, at least two containers are provided, and the hoist is configured to be movable by the rails.

Preferably, the rail is installed inside the hood duct.

Preferably, the hanger includes at least two hooks that can be coupled to the opening of the container; And a tightening portion movably installed on any one of the hooks.

Preferably, the scale member comprises a hanging scale.

Preferably, the balance is an electronic balance.

Preferably, the method further comprises replenishing the replenishment liquid stored in the replenishing container into the container, according to the value of the weight measured by the step (d).

The system and method for cooking hot water according to the present invention have the following effects.

First, in a state in which the final hot water to be served to the consumer is determined in advance, an appropriate amount of hot water is put into the container, a predefined quantity of hot water material and seasoning are put into the container, the container is heated for a predetermined time, The liver of the hot food can be adjusted by further heating the container or simply adding the hot water until the weight of the container reaches the predetermined final weight, so that the liver of the hot food provided to the consumer is always kept constant So that the uniformity of the quality of the hot water provided by the hot water restaurant can be guaranteed.

Second, in order to match the liver in the process of cooking hot food, it is possible to omit the process of the cook or the chef using the cooker to directly go to the user's mouth, thereby assuring the hygienic safety of the hot food provided to the consumer.

Third, in the case of a take-out specialty shop, consumers can be provided with a uniform food having a uniform taste at all times, thereby increasing the reliability of the consumer.

BRIEF DESCRIPTION OF THE DRAWINGS The foregoing summary of the invention, as well as the following detailed description of preferred embodiments of the invention, will be better understood when read in conjunction with the appended drawings. BRIEF DESCRIPTION OF THE DRAWINGS For the purpose of describing a system and method for hot water cooking in accordance with a preferred exemplary embodiment of the present application, It should be understood, however, that the present application is not limited to the precise arrangements and instrumentalities shown in such drawings.
BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a schematic cross-sectional view showing a hot water food cooking system according to one aspect of the present invention. FIG.
Fig. 2 is a partial extracting configuration diagram for explaining the engagement state of the scale member and the container member in Fig. 1;
3 is a partial cross-sectional view of Fig.
Fig. 4 is an operational state diagram of Fig. 2 for showing a state in which the scale member is operated.
5 is a flow chart for explaining a method of cooking hot water according to another aspect of the present invention.

The specific terminology used in the following detailed description is intended to be inclusive and not limiting. The words "right "," left ", "top" and "lower" The words "inwardly" and "outwardly " refer to directions toward or away from the geometric center of a designated apparatus, system, and members thereof, respectively. The terms "forward "," rearward ", "upward "," downward ", and related words and phrases are intended to indicate positions and orientations in the figures in which reference is made and are not to be limiting. These terms include the words listed above, derivatives thereof, and words of similar meaning.

Certain exemplary embodiments of the present invention will be described with reference to the drawings.

The tang food cooking system and method of the present invention can be applied to a tang food cooking system and a method of the present invention, for example, a tang tang food such as potato tang, seoltang tang, galbi tang, sanggye tang, seafood hotpot, A large variety of the same kinds of rice balls or similar foods can be prepared in a single serving to individual consumers and can be used in a restaurant that can be provided directly in a restaurant or packaged in a take-out form.

In the present specification, for example, 'potato tang' is described as an example, but the present invention is not limited thereto, and any type of tang or tang bang food, which is not listed or listed above, It will be appreciated by those skilled in the art that the present invention may be practiced with food within the scope of the present invention.

Accordingly, unless otherwise specified, 'potato tang' in the following description should be understood to refer to 'tang food' in a non-limiting sense.

FIG. 1 is a schematic cross-sectional view showing a tang-food cooking system according to one aspect of the present invention, FIG. 2 is a partial extracting configuration diagram for explaining a combined state of a scale member and a container member in FIG. 1, FIG. 2 is a partial cross-sectional view of FIG. 2, and FIG. 4 is an operational state view of FIG. 2 for illustrating a state in which the scale member is operated. In the drawings described below, the same components as those shown in Fig. 1 are the same members having the same functions.

Referring to FIGS. 1 to 4, a tang and food cooking system 100 according to an aspect of the present invention can be installed, for example, in a kitchen 2 of a restaurant specializing in Gamja. The system 100 comprises four heating members 10 provided on a sink base 4 provided on the bottom of a kitchen 2 and a plurality of heating members 10 having a predetermined size so as to be heated by each heating member 10 to boil the potato Four containers 20, a rail 8 provided on the kitchen hood 6 and a rail 8 which are reciprocally movable along the rail 8 in parallel to the direction of the rail 8, A scale member 40 provided at one end of the hoist 30 and a hanger 30 installed at one end of the scale member 40 and selectively engageable with the respective containers 20 50), and supplemental containers (20) capable of replenishing broth for potato to each container (20) during cooking.

Each of the heating members 10 is for boiling the potato by heating the container 20 placed at the corresponding position, and may be ignited by gas, a range that can be selectively ignited by electricity, or other thermal power to form a flame Lt; RTI ID = 0.0 > and / or < / RTI > Thus, it will be appreciated by those skilled in the art that each heating element 10 can be selectively turned on / off by unshown switches, and the magnitude of the flame can be controlled by the knobs not shown. Those skilled in the art will appreciate that the arrangement of the heating elements 10 on the sink 4 may be arranged in a rectangular or rhombic shape, or the like, in addition to the linear arrangement as described above. Further, those skilled in the art will appreciate that the number of heating members 10 can be variously adjusted depending on the size of a restaurant or the like.

Each container 20 can be made, for example, with a mixture of potato tubing materials such as fat-free and fleshy pork spines and softly grounded vegetables, such as vegetables, and pre-determined and improved combination spices, (For example, 18 gallons) of liquid, placed on the corresponding heating member 10, and heated by the heating member 10 for a predetermined time, thereby boiling the potato. Those skilled in the art will appreciate that the capacity of the container 20 can be adjusted as desired. Each container 20 may have a substantially cylindrical container such as a so-called hot pot with an open top 22, but not a polygonal container. The container 20 may be made of aluminum, stainless steel, iron, or an alloy thereof. Each container 20 may be covered with an opening 22 by a lid (not shown) to shorten the cooking time and prevent contaminants from entering the container 20 from the outside. The lid is preferably made of the same material as the container 20.

The opening 22 of each container 20 also has a truncated rim and includes a level portion 24 capable of indicating the level of the broth stored therein. The level portion 24 may be a rivet or a welded portion itself which is provided for welding the handle 25 provided under the opening portion 22 of the container 20 to the container 20. It will be appreciated by those skilled in the art that, according to an alternative embodiment, the level portion 24 can be a level mark that can be tucked on the inner or outer surface of the container 20.

The level section 24 can be used as a means for easily guessing the amount of broth to be poured into the container 20 by the cook, chef or employee at the restaurant before boiling the potato. That is, according to the present invention, the amount of liquid (water) injected into the container 20 for boiling potatoes can be accurately measured, but it can be prepared as an approximate value determined by the user's eyes do.

The rail 8 is installed on an upper portion of the kitchen hood 6 provided in the form of a duct on the upper part of the kitchen 2. The rail 8 is for horizontally moving the hoist 30, and a detailed description thereof will be omitted.

The hoist 30 is used to measure the weight of the container 20 while lifting each container 20 in a direction away from the heating member 10 in the process of boiling the potato, 40 and the hanger 50 are sequentially connected, the scale member 40 and the hanger 50 are reciprocated in the horizontal direction and the vertical direction, respectively.

The hoist 30 includes a motor 32, a deceleration mechanism 34, a brake 36, a winding drum 38, and a hand switch 31 capable of generating a selective signal for hoisting or moving (For example, a hoisting machine), which can be reciprocated in the horizontal direction along the rail 8 described above, and reciprocally movable in the vertical direction. It will be appreciated by those skilled in the art that the hoist 30 may be, for example, a chain hoist, although air hoists, electric hoists or similar hoists may be used.

One end of the scale member 40 is coupled to the hook 54 of the hoist 30 and the other end of the scale member 40 is connected to one end of the scale member 40. The scale member 40 is for measuring the weight of each container 20 during cooking potato, Is connected to the hook 52 of the hanger 50. As shown in Fig.

The scale member 40 includes a scale body 44 provided with a display unit 42 of a digital format capable of displaying the weight of the container 20, a scale body 44 provided at one end of the scale body 44, And a second connecting portion 48 provided at the other end of the scale main body 44 and capable of being connected to the hook 52 of the hanger 50. [

The scale member 40 includes an electronic scale and preferably includes a medallion electronic scale for measuring the weight of the container 20 containing the contents in the process of boiling the potato.

The hanger 50 includes three hooks 54 and hooks 54 disposed radially at an angle of approximately 120 degrees relative to the hook 52 so as to be coupled to the opening 22 of the container 20, And a throttling portion 56 movably installed on at least one of the first and second tanks 54,

The length of each hook 54 is set to be slightly longer than the radius of the opening of the container 20 and the end of the hook 54 is wrapped around the rim of the opening 22 of the container 20, And a protrusion 55 bent toward the outer surface of the container 20 so as to be able to be attached to the container 20.

The throttling portion 56 includes bolts that can be threaded through at least one hook 54. To this end, the corresponding hook 54 is formed with a threaded through hole 57 so that the throttling portion 56 can pass therethrough.

That is, the hanger 50 accommodates the predetermined contents required for cooking potatoes in the container 20, places the container 20 on the heating member 10, To ascertain the weight of the container 20 by lifting the container 20 using a hanger 50 coupled to the end of the scale member 40 coupled to the hoist 30 to confirm the weight of the container 20. The lid covering the opening 22 of the boiling container 20 is removed and the hoist 30 is operated so that the hanger 50 is lowered, The end of the bolt of the throttle portion 56 is fixed to the outer surface of the container 20 so as to rotate the throttle portion 56 coupled to the through hole 57 while the hooks 54 of the hanger 50 are in contact with the hooks 54 of the hanger 50, So that the hanger 50 is fully engaged with the container 20. In this state, when the hoist 30 is operated upward, the container 20 is lifted away from the heating member 10, and the weight of the container 20 in the display unit 42 of the scale member 40 at that moment Is displayed. Thereafter, the hoist 30 is operated downward to return the container 20 to its original position so that the container 20 is placed on the heating member 10. [

In this process, if the weight of the container 20 displayed on the display unit 42 of the scale member 40 is larger than the target weight, the heating member 10 is further operated for a predetermined time, The container 20 is further boiled until the target weight is reached, and when the target weight is reached, cooking of the potato is completed. If the weight of the container 20 displayed on the display unit 42 is smaller than the target weight, the supplemental liquid prepared in the supplemental container 20 is poured into the container 20 to adjust the target weight, 30 is operated to return the container 20 to its original position, and the cooking of the potato is completed. Of course, those skilled in the art will appreciate that the time of completion of these potato tanks should all be carried out by the time predetermined cooking time elapses.

5 is a flow chart for explaining a method of cooking hot water according to another aspect of the present invention.

Referring to FIGS. 1 to 5, a method of cooking hot water according to another aspect of the present invention includes filling a predetermined amount of soup stock into a container 20 (S10), adding predetermined amounts of hot potato products and seasonings (S20) preparing a mixture to be prepared in the container 20; (S30) of placing and heating the container 20 on the heating member 10 for a predetermined period of time and measuring the weight of the container 20 containing the mixture by using the scale member 40 while cooking the potato Step S40.

Step S10 may include checking the level of the broth stored in the container 20 through the level portion 24 provided in the container 20. [ According to a variant, as can be seen in the above-described embodiment, the broth stored in the container 20 can be metered precisely and then introduced into the container 20. According to the present embodiment, however, it is sufficient to pour the seawater into the container 20 by an amount sensibly detected through the level portion 24 of the container 20, which can significantly shorten the cooking time.

Step S20 is preferably carried out in a state in which a pre-weighed amount of pig spines, vegetables, and seasonings are prepared in advance to be placed in the container 20 for cooking potato tanks. These steps can be prepared in individual restaurants before cooking, but in the case of take-out specialty shops, especially franchise restaurants, you can use the ingredients and spices packaged in the main office.

In addition, the above-described steps S10 and S20 may be performed in reverse order or simultaneously. That is, the broth, the ingredients, and the sauce can be simultaneously heated in the heating member 10 by putting them in the container 20.

Step S30 includes a step of placing the container 20 on the heating member 10 and heating the container 20 for a predetermined period of time with the prepared food or the like and the seawater stored in the container 20. [ For example, in the case where the capacity of the container 20 is 18 gallons, it is preferable to heat the container 20 using the heating member 10 for approximately 240 minutes in order to boil potato tanks.

Step S40 is carried out by using a scale member 40 which is connected to a hoist 30 which can move along a rail 8 provided on the kitchen hood 6 in the kitchen 2 and to which the hanger 50 can be attached The weight of the container 20 can be directly confirmed by the scale member 40 in the process of lifting the container 20 using the hanger 50 in the process of boiling the potato.

Alternatively, step S40 may check the weight of the container 20 by placing the container 20 on a scale that may be present at another location in the kitchen 2, using another device or manually lifting the boiling container 20.

The method of the present invention includes a step (S32) of connecting one end of the scale member (40) to the hoist (30) and connecting the other end of the scale member (40) to the hanger To the opening 22 of the container 20 (S34). According to a variant, the step S32 may be preceded by connecting the scale member 40, the hoist 30, and the hanger 50 to each other before starting cooking.

Step S34 includes engaging the hanger 50 to the rim extending in the trumpet shape provided in the opening 22 of the container 20. [ According to the modification, the container 20 can be moved by hanging the hanger 50 on the hook means (not shown) provided at a separate position of the container 20.

The method of the present invention may further comprise the step of replenishing the supplementary broth stored in the supplementary container 20 into the container 20 according to the value of the weight of the container 20 measured by the step S40. In this step, as a result of measuring the weight of the container 20 using the scale member 40 as described above, the value is lower than the target weight value, and since the broth is more evaporated, As a case, it is a process of supplementing the required amount of broth to the corresponding container 20 as much. On the other hand, when the weight of the container 20 is higher than the target weight, the container 20 is heated further by a predetermined time instead of replenishing the container 20 with the broth.

While the foregoing detailed description and drawings illustrate preferred embodiments of the invention, it is evident that various additions, modifications, combinations and / or alternatives are possible without departing from the spirit and scope of the invention as defined in the appended claims. It should be understood that it can be made. In particular, it will be understood by those skilled in the art that the present invention may be embodied in other specific forms, structures, arrangements and proportions without departing from the spirit or essential characteristics of the invention using other elements, materials, or components. It will be appreciated by those skilled in the art that the present invention may be used with many modifications of the structure, arrangement, proportions, materials, and components so as to be particularly suited to the specific environments and operating conditions without departing from the principles of the invention. Furthermore, the features described herein may be used alone or in combination with other features. For example, features described in connection with one embodiment may be used interchangeably and / or interchangeably with features described in other embodiments. Accordingly, the presently disclosed embodiments are to be considered in all respects as illustrative and not restrictive, the scope of the invention being indicated by the appended claims, and not limited to the foregoing detailed description.

Those skilled in the art will appreciate that various modifications and variations of the present invention are possible without departing from the broad scope of the appended claims. Some of these have been discussed above and others will be apparent to those skilled in the art.

2… Kitchen 4 ... sink
6 ... Hood 8 ... rail
10 ... The heating member 20 ... container
22 ... The opening 24 ... Level section
25 ... Handle 30 ... Hoist
31 ... Hand switch 32 ... motor
34 ... Deceleration mechanism 36 ... brake
38 ... Winding drum 40 ... Scale member
42 ... Display portion 44 ... Scale body
46 ... The first connecting portion 48 ... The second connection portion
50 ... Hanger 52 ... Ring
54 ... Hook 56 ... Throat
100 ... system

Claims (20)

In a hot food cooking system,
At least one container capable of receiving a predetermined amount of liquid, and a mixture comprising a predetermined amount of hot target materials and a spice;
A heating member capable of heating the container to brew hot food; And
And a scale member configured to measure the weight of the boiling container containing the mixture,
Wherein one end of the scale member can be connected to the hoist and the other end of the scale member can be connected to a hanger that can be selectively coupled to the opening of the container.
In claim 1,
Wherein the opening of the container has a truncated rim.
In claim 1,
Wherein the container comprises a level portion (24) capable of indicating the level of liquid contained therein.
delete In claim 1,
Wherein the hoist is configured to be movable by a rail.
In claim 5,
The rail is installed inside the hood duct.
In claim 1,
The hanger comprising: at least two hooks that can be coupled to an opening of the container; And
And a throat portion movably mounted on at least one of the hooks.
In claim 1,
Wherein the scale member comprises a hanging scale.
In claim 8,
Wherein the balance is an electronic balance.
In claim 1,
Further comprising a replenishing container capable of storing a replenishing liquid that can replenish the liquid in the container during cooking.
A method of cooking hot food,
(a) filling a container with a predetermined amount of liquid;
(b) preparing a mixture containing a predetermined amount of hot-water materials and seasoning and placing the mixture in the container;
(c) heating the container using a heating member for a predetermined period of time;
(d) connecting one end of the scale member to the hoist and connecting the other end of the scale member to the hanger;
(e) coupling the hanger to an opening of the container; And
(f) measuring the weight of the container containing the mixture using a scale member.
In claim 11,
Wherein the step (a) further comprises checking the level of the liquid contained in the container through the level portion (24) provided in the container.
delete In claim 11,
Wherein the step (e) joins the hanger to a rim extending in a trumpet shape provided in an opening of the container.
In claim 11,
Wherein at least two containers are provided,
Wherein the hoist is configured to be movable by a rail.
In claim 15,
Wherein the rail is installed inside the hood duct.
In claim 11,
The hanger comprising: at least two hooks that can be coupled to an opening of the container; And
And a throat portion movably installed on any one of the hooks.
In claim 11,
Wherein the scale member comprises a hanging scale.
In claim 18,
Wherein the balance is an electronic balance.
In claim 11,
Further comprising replenishing the replenishing liquid stored in the replenishing container into the container according to the value of the weight measured by the step (f).

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