KR20000031813A - Steam jet type rice cooker - Google Patents

Abstract

PURPOSE: A rice cooker is to cook rice or soup without heating the food container and supply steam heat directly into rice or other food and water in the container for uniform cooking of the food. CONSTITUTION: The cooker comprises a food container of a heat resistant resin having a volume for rice or other food and water, an openable sealing lid for the container to keep a proper pressure, a steam generator with steam supply piping, a steam spray for supplying high heat steam directly into rice and water. The cooker easily accomplishes uniform cooking without baking rice or half-cooking of food.

Description

Steam Injection Cooker

The present invention relates to a steam jet cooking apparatus that can be used when cooking a large amount of rice or soup, etc., in particular, without heating the cooker to cook food, the predetermined steam into the food and cooking water accommodated in the cooker The present invention relates to a steam jet cooking apparatus which can be cooked evenly without burning or unripe by directly transferring heat and is harmless to the human body.

In general, large meal venues such as camps, training centers, and in-house restaurants should cook large amounts of food such as rice and soup at once.

In such a large feeding place, a separate cooking facility for cooking a large amount of food at a time, that is, a cooking device using a method of directly heating the cooker using a fire or an electric heater or a steam heating method using steam is used. have.

The cooker heating type cooking device is a heating device that generates heat directly from the aluminum cooker, which has high thermal conductivity and is relatively inexpensive, and directly heats it by generating heat of combustion such as gas or oil or electric heat by applying power. Because the thermal conductivity of the cooker itself is very high, the heat conduction is concentrated in the area adjacent to the cooker, so that the adjacent parts of the food contained in the cooker are often unripe inside.

In addition, the cooking water in the cooker boils and vaporizes to cause convection to the upper portion to cook the food, in the course of the convection of steam, the cooker overflows to the outside of the cooker. In order to prevent the boiling water of the cooked water, it is necessary to stir the food and cooked water frequently using a spatula or ladle, etc., which requires an appropriate and skilled skill of an experienced person.

On the other hand, the steam heating type cooking apparatus is a device for heating the food contained in the cooker by the steam heat generated by putting the cooker in the steam furnace and sealed, the steam heat is slowly transmitted to the inside of the cooker Therefore, by lowering the height of the container to form a tray shape that can maximize the surface area that can be in contact with the steam, it is possible to cook by stacking the multi-stage cooker of such a shape.

The conventional steam-heated cooking device may solve the problem that food is partially burned and uncooked or cooked water boils as in the cooking device of the cooking device heating method described above, but the steam furnace may be frequently opened and closed due to the large surface area of the cooking device. In the case that the heat retention power is reduced and the cooked food is easily dried, there is a limited use only when a large amount of food at the same time.

In addition, the cooker provided in each of the cooking apparatus is mainly used aluminum, which is excellent in the thermal conductivity and inexpensive in terms of price, but the use of the cooker made of such aluminum material Alzheimer's syndrome recently reported to the medical community (Altzheimer Syndrome), that is, academic reports have been reported to cause forgetfulness such as memory loss or partial memory loss caused by the contraction of human brain cells by the ingestion of aluminum oxide.

Therefore, recently, a special coating treatment is applied to the aluminum cooker to prevent the aluminum oxide from affecting the human body and to solve the problem of food being pressed on the surface in the cooking process.

However, the cooker takes a separate manufacturing cost according to the special coating treatment, and another problem occurs that the manufacturing process is complicated.

The present invention has been made to solve the conventional problems as described above, by heating the cooker to cook the food directly by passing a predetermined steam heat into the food and cooked water contained in the cooker without burning food or uncooked food Not only can be cooked evenly, but also there is no overflow of food and cooking water, dryness of food does not occur, it is easy to cook even if you are not skilled, and production cost is low by changing cooker to non-metallic material. It is harmless to the human body, and its purpose is to provide a steam jet cooking value suitable for a large amount of cooking.

1 is a schematic configuration diagram of a steam jet cooking apparatus according to an embodiment of the present invention.

Figure 2 is a schematic configuration diagram of a steam jet cooking apparatus according to another embodiment of the present invention.

Figure 3 is an enlarged view showing a part of the structure of the steam injection nozzle applied to the embodiment of FIG.

4 is a schematic configuration diagram showing a modification of the embodiment according to FIG.

※ Explanation of codes for main parts of drawing

One ; Food 2; Catering

10; Cooker 20; cover

21; Steam discharge valve 22; Boss part for nozzle insertion

30; Steam generator 31; Steam delivery pipe

40; Steam injection means 41; 첵 Valve

42; Steam spray nozzles 43; Steam jet

44; Cock

Steam jet cooking machine according to the present invention for achieving the above object has a predetermined volume to accommodate food and cooking water, and a cooker made of a heat-resistant resin, to maintain the appropriate pressure by sealing the cooker A lid that can be opened and closed, a steam generator and a steam delivery pipe for supplying steam into the sealed space of the cooker, and a high-temperature steam generated from the steam generator is in contact with the cooking water to provide a heat source for steaming food. It characterized in that it comprises a steam injection means for injecting steam into the cooking water of the cooker so as to transfer the liquefied heat that is.

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

As shown in Fig. 1, the steam jet cooking apparatus according to the present invention has a predetermined volume to accommodate the food 1 and the cooking water 2, and is made of a heat-resistant resin 10, and the cooking apparatus. An openable cover 20 for sealing 10 to maintain an appropriate pressure, a steam generator 30 for supplying steam into the sealed space of the cooker 10, and a steam delivery pipe 31; The cooking water 2 of the cooker 10 so that the hot steam generated from the steam generator 30 is in contact with the cooking water 2 to transfer the liquefied heat which is a heat source for steaming the food 1. It consists of a configuration including a steam injection means 40 for injecting steam into the inside.

The cooker 10 has heat resistance and water resistance and can prevent deterioration due to hydrolysis during long-term use, TPX (TPX; 4Methyl Pentine 1), PPS (PolyPhenylene Sulfide), PES (PES; Polyether Sulfone) It is formed of a synthetic resin such as), the bottom portion of the cooker 10 is connected to the steam delivery pipe 31 and the steam generated from the steam generator 30 flows only in the inner direction of the cooker 10 It is equipped with a check valve 41 which is operated to be. That is, the steam injection means 40 in one embodiment of the present invention is composed of the check valve 41.

The cover 20 is equipped with a steam discharge valve 21 for discharging steam to maintain a constant when the pressure in the sealed cooker 10 starts to rise to a high pressure above a predetermined pressure.

Referring to the operating principle of the steam jet cooking apparatus according to an embodiment of the present invention having the configuration as described above are as follows.

First, the food 1 to be cooked and the appropriate amount of cooking water 2 are put into the cooker 10, and a steam generator 30 composed of a steam boiler or the like is operated to operate to generate steam.

The hot steam generated at 100 ° C. or higher generated from the steam generator 30 by the operation of the steam generator 30 reaches the check valve 41 along the steam delivery pipe 31 and then opens the check valve 41. It is injected into the inside of the cooker (10).

The hot steam injected into the cooker 10 penetrates into the food 1 and the cooking water 2 and immediately liquefies the liquefied heat of about 540 kcal / kg which the steam had. And it will diverge toward the cooking water (2), and thus the food (1) is steamed by the heat transfer in the cooker (10) while the hot steam is continuously supplied for a predetermined time.

At this time, in the steaming process of the inside of the cooker 10, the cooking water (2) is heated and vaporized as the steam is gradually raised the internal pressure, the cover of the moment when the pressure state to rise above a predetermined pressure A predetermined amount of steam is discharged through the steam discharge valve 21 provided at 20 to maintain a constant pressure without boiling the cooking water 2. In addition, the steaming temperature in the cooker 10 by the heat of liquefaction is maintained at about 100 ℃.

Since the check valve 41 exhibits heat transfer performance in a range of approximately 15 cm, a plurality of check valves 41 may be mounted at regular intervals in consideration of this when the check valve 41 is to be applied to a large sized cooker.

The configuration of the present invention as described above can also be achieved by the other embodiments shown in Figs.

Compared with the previous embodiment, there is a structural difference between the steam injection means 40 in the steam injection type cooking value in another embodiment of the present invention as shown in the drawings.

That is, the steam injection means 40 forms a boss portion 22 penetrated to the cover 20 by a predetermined diameter, and penetrates the boss portion 22 to the inside of the cooker 10. The steam injection nozzle 42 is inserted and fixed. The steam injection nozzle 42 is connected to the steam delivery pipe 31 from the outside of the cover 20, the cock 44 is attached to the control and opening and closing of the amount of steam passing through, the lower end of the cooker A plurality of steam injection holes 43 are formed to allow steam to flow into the cooking water 2 of (10).

The steam injection port 43 is preferably formed to maintain the diameter within the size of 2mm, it is preferable to form a Teflon resin film of a predetermined thickness so that food is not stuck on the surface of the steam injection nozzle (42).

Since other components are the same as in the previous embodiment, detailed descriptions thereof will be omitted.

Referring to the operation of the steam jet cooking apparatus according to another embodiment of the present invention having the configuration as described above are as follows.

First, the food 1 to be cooked in the cooker 10 and the appropriate amount of cooking water 2 are put in, and the steam generator 30 composed of a steam boiler or the like is operated to generate steam, Operate 44).

After the steam generator 30 reaches the steam spray nozzle 42 along the steam discharge pipe 31 by the steam generator 30, the hot steam generated at 100 ° C. or higher by the operation of the steam generator 30 is 42. It is injected into the cooker 10 through the steam injection hole 43 of the).

The hot steam injected into the cooker 10 penetrates into the food 1 and the cooking water 2 and immediately liquefies the liquefaction heat that the steam has in the food 1 and the cooking water 2. The food 1 is steamed by heat transfer in the cooker 10 while the hot steam is continuously supplied for a predetermined time.

At this time, in the steaming process of the inside of the cooker 10, the cooking water (2) is heated and vaporized as the steam is gradually raised the internal pressure, the cover of the moment when the pressure state to rise above a predetermined pressure A predetermined amount of steam is discharged through the steam discharge valve 21 provided at 20 to maintain a constant pressure without boiling the cooking water 2.

On the other hand, Figure 4 shows a modification of the case to apply the steam injection nozzle 42 to the large cooking machine 10, as shown in the previous embodiment exhibits heat transfer performance in the range of approximately 15cm radius In view of this, a plurality of vapor spray nozzles 42 are mounted at predetermined intervals so that the heat of liquefaction may be uniformly acted on the cooker 10.

In the case of cooking by the steam injection type cooking apparatus according to the above various embodiments, since heat transfer is directly performed in the cooker 10, the cooking time may be minimized, and the food 1 may burn or The unripe phenomenon can be excluded, and an appropriate amount of water can be supplied by steam injection to prevent the drying phenomenon of the food 1.

In addition, since the heat source is not directly in contact with the cooking device 10, the material can be changed into a heat-resistant resin having low thermal conductivity, thereby effectively blocking heat emitted to the outside, thereby increasing food insulation.

In addition, the cooker 10 of the present invention not only has an advantage in terms of manufacturing cost, but also does not generate metallic oxide, so it is harmless to the human body to improve product reliability.

As described above, the steam jet cooking apparatus according to the present invention heats the cooker and cooks food evenly without burning or uncooking by directly transferring predetermined steam heat into the food and cook water contained in the cooker without cooking food. Not only can it be overflowing of food and cooking water and drying phenomenon of food, it can be cooked easily even if you are not skilled, and by changing the cooking machine to non-metallic material, the production cost is low and it is harmless to human body, It is useful that it can be used suitably for cooking.

As described above, the present invention has been described for only one preferred embodiment, but it is apparent to those skilled in the art that various changes and modifications can be made within the technical spirit of the present invention based on the above embodiments. It is natural that such variations and modifications fall within the scope of the appended claims.

Claims (5)

A cooker having a predetermined volume to accommodate food and cooking water and made of a heat resistant resin; An openable cover which seals the cooker and maintains an appropriate pressure; A steam generator and a steam delivery pipe for supplying steam into the sealed space of the cooker; And Steam injection means for injecting steam into the cooking water of the cooker so that the high temperature steam generated by the steam generator is in contact with the cooking water to transfer the liquefied heat which becomes the heat source for steaming the food; Steam injection type cooking apparatus characterized in that it comprises a. The method of claim 1, The steam injection unit is fixed to the bottom portion of the cooker is connected to the steam delivery pipe and the steam injection type cooking apparatus, characterized in that configured to operate so that the steam flows only in the inward direction of the cooker . The method of claim 1, The steam injection means is inserted into and fixed to the inside of the cooker through the cover and connected to the steam delivery pipe so as to be opened and closed, and the steam injection port formed with a plurality of steam injection port so that the steam can be introduced into the cooking water of the cooker The steam injection type cooking apparatus, characterized in that consisting of a nozzle. The method of claim 3, wherein The steam injection nozzles are steam injection type cooking apparatus, characterized in that a plurality of installed at regular intervals so that the liquefied heat transmitted from the steam when the cooker is large in size work uniformly in the cooker. The method according to claim 3 or 4, The steam injection nozzle is a steam injection type cooking apparatus, characterized in that the Teflon resin film of a predetermined thickness is formed on the outer peripheral surface so that food does not stick.