KR20040037530A - Low temperrature cooking apparatus of meat - Google Patents

Abstract

PURPOSE: A device for cooking meat at low temperature is provided to improve the flavor of cooked meat by slowly cooking the meat with far-infrared rays at low temperature. CONSTITUTION: A device(1) for cooking meat at low temperature is composed of a casing(10) covered with an insulating material and having a door, a far-infrared radiating booth(20) installed in the casing and having a far-infrared radiating body, a plurality of food racks(30) installed in the far-infrared radiating booth, a plurality of heating members(40), an air circulation unit(50) installed at one side of the far-infrared radiating booth, a control unit controlling the heating members, a safety valve(70) installed at one side of the casing and releasing the overpressure of a cooking chamber, and an oil basin(80) installed under the food racks. The heating members are installed above the food racks, and radiate far-infrared rays into the food racks.

Description

LOW TEMPERRATURE COOKING APPARATUS OF MEAT}

The present invention relates to a cooking device for meat, and in particular, the cooking space is provided with a far-infrared radiating booth made of far-infrared radiating material and a heating element provided with a heating element on the far-infrared radiating body and an air circulation means having a sterilization function to maintain a low temperature heating state. Consists of a sealed far-infrared radiant space to maintain, the food is gradually matured at low temperature by far-infrared while using electric heat, and the surface and inside are cooked at the same time, releasing harmful substances such as fats deep inside meat And it relates to a low-temperature cooking device of meat that makes the meat to feel the taste of the meat is preserved as it is to significantly improve the quality of the food and obtain a healthy food.

In general, a variety of cooking methods are used for meat, but the barbecue dishes cooked by grilling are the most preferred.

The prior art meat cooking apparatus uses a direct heating method to heat the meat from the surface of the meat so that the cooked meat is cooked as the heat gradually diffuses into the inside.

This type of direct roasting method has not yet cooked the inside of the cooked meat, but the surface was burned.

Most meats contain substances that are harmful to the human body, such as fat, and when they are ingested excessively, blood cholesterol deposits in the blood vessels causing arteriosclerosis, obesity and adult disease, especially burnt foods that cause cancer. It is a well known fact.

The meat cooked according to the prior art starting from the surface has a problem that is harmful to the human body due to the remaining fat and the like contained deep inside the burnt problem.

On the other hand, microwave ovens that use electric microwaves, which are cooked at the same time as the meat surface and inside, are harmful to the human body because they take away moisture inside the meat, that is, the juice, which causes the electromagnetic waves to destroy the meat and make the food taste delicious. There was a problem that lowers.

The present invention has been made to solve the above problems,

An object of the present invention is to provide a cooking space is composed of a far-infrared radiation booth made of a far-infrared radiation material and a heat generating means provided with a heating element on the far-infrared radiating body and a sealed far-infrared radiation space having sterilization and air circulation means to maintain a low temperature heating state. ,

While using heat, food is slowly matured at low temperature by far-infrared rays as if cooked in a mud kiln, and the surface and inside are cooked at the same time, thereby releasing harmful substances such as fats deep inside meat. To provide a low-temperature cooking device for meat, which makes the meat taste to be preserved as it is, to significantly improve the quality of the cooking and to obtain a healthy meat.

1 is a perspective view showing the configuration of the present invention

2 is a cross-sectional view showing the internal configuration of FIG.

3 is a perspective view of a heating means according to an embodiment of the present invention

Figure 4 is a cross-sectional configuration of an embodiment according to the present invention

* Explanation of symbols for the main parts of the drawings

1: low temperature cooking apparatus of meat of the present invention

10: casing 12: insulation

14: opening and closing door 20: far infrared radiation booth

21: high temperature room 23: low temperature room

30: food holder 40: heating means

50: air circulation means 53: frame

51: UV lamp 55: fan

57: air filter 60: control unit

70: safety valve 80: oil sump

90: humidity control means

Low temperature cooking apparatus of meat according to the present invention for achieving the above object,

A casing provided with a heat insulating material to be insulated and closed, and having an opening / closing door;

A far infrared radiating booth installed inside the casing to form a cooking space and formed of a far infrared radiator;

A plurality of food cradles installed in the inner space of the far infrared radiation booth;

A plurality of heat generating means provided with a heating element on the far infrared radiating body for radiating and radiating heat and far infrared rays from the upper part spaced apart from the cooking cradle toward the cooking cradle;

Air circulation means installed on one side of the far infrared radiation booth to sterilize and convection air in the cooking space;

A control unit for controlling the heat generating means such that the inside of the far infrared radiation booth maintains a predetermined temperature;

A safety valve provided at one side of the casing to release the overpressure inside the cooking space;

Characterized in that it comprises a drip tray: given below the food holder.

In one embodiment according to the invention,

The cooking space inside the far-infrared radiation booth is characterized in that the heating means is controlled by the controller to maintain a low temperature heating temperature of 76 ℃ ~ 99 ℃.

In one embodiment according to the invention,

The far infrared radiation booth is characterized in that composed of a ceramic.

In one embodiment according to the invention,

The air circulation means is a fan driven by a UV lamp and a driving motor is installed in the frame formed with a plurality of vents and the air filter is provided on the intake side of the frame is configured to perform both air circulation and sterilization function. It features.

In one embodiment according to the invention,

The cooking cradle is made of a metal material coated with far-infrared radiation, characterized in that a plurality of oil discharge holes are provided.

In one embodiment according to the invention,

Humidity control means is provided in the far-infrared radiation booth.

In one embodiment according to the invention,

The far-infrared radiation booth is characterized in that the high temperature chamber and the low temperature chamber are provided separately.

Hereinafter, an embodiment of a low temperature cooking apparatus of meat of the present invention will be described in more detail with reference to the accompanying drawings.

1 is a schematic perspective view showing the configuration of the present invention, Figure 2 is a cross-sectional view showing the inside of Figure 1, Figure 3 is a perspective view of the heating means according to an embodiment of the present invention.

As shown in Figures 1 to 3, the low temperature cooking apparatus 1 of meat according to the present invention,

A casing 10 having a heat insulating material 12 to be insulated and sealed and having an opening and closing door 14, a far-infrared radiation booth 20 formed of a far-infrared radiator installed in the casing 10 to form a cooking space. Radiating and radiating heat and far infrared rays toward the cooking cradle 30 from a plurality of food cradles 30 installed in the inner space of the far-infrared radiation booth 20, and spaced apart from the cooking cradle 30 by a predetermined distance. In order to sterilize and convection the air in the cooking space on one side of the plurality of heat generating means 40 is provided with a heating element 43 using the heat transfer on the far infrared radiation body 41 to the far infrared radiation booth 20 The air circulation means 50, the control unit 60 for controlling the heat generating means 40 to maintain a predetermined temperature inside the far-infrared radiation booth 20, sensing the overpressure inside the cooking space It is configured to include a safety valve 70 provided on one side of the casing to release and the drip tray 80 is provided below the food holder 30.

The heating means 40 is controlled by the controller 60 to maintain a low temperature heating temperature of 76 ° C. to 99 ° C. in the cooking space inside the far-infrared radiation booth 20.

The temperature sensor 61 is provided on one side of the cooking space for temperature control.

The far-infrared radiation booth 20 may be made of ceramic, or may be made of metal and its surface is ceramic coated.

The far-infrared radiation booth 20 may be provided with a heating element in the booth itself.

The heating element 43 using the heat transfer of the heat generating means 40 may be composed of a planar heating element. The planar heating element may be configured by applying a conductive material.

The air circulation means 50 has a fan 55 driven by a UV lamp and a driving motor 54 inside the frame 53 having a plurality of vent holes, and air is provided on the intake side of the frame 53. Filter 57 is preferably provided to be configured to perform both the air circulation and sterilization function.

The air circulation means 50 sterilizes the air in the cooking space by the sterilizing power of the u-lamp 51 and induces convection of air by heat to circulate the air in the far-infrared radiation booth 20.

The cooking cradle 30 is made of a far-infrared radiation material is coated on the metal body and is provided with a plurality of oil discharge holes 33, it may be made of a mesh.

The control unit 60 controls the cooking apparatus as a whole. In particular, the control unit 60 controls the heating means 40 in association with the temperature sensor 61 installed in the cooking space to maintain the internal temperature at a predetermined temperature. ), A temperature display section 63, a pressure display section 64, a timer 65 and the like.

The opening and closing door 14 is provided with an airtight packing (not shown) therein, and is provided with a handle 14a having a locking and releasing function and a window 14b for monitoring the inside.

Preferably, the window 14b is made of multilayer glass, which is a safety tempered glass.

The far-infrared radiation booth 20 is preferably provided with a humidity control means 90 to prevent moisture evaporation of the food by maintaining the humidity of the cooking space in an appropriate state.

As the humidity control means 90, a variety of ultrasonic humidifiers, humidifiers by heater heating, water trays, ice, and the like can be used.

As shown in FIG. 4 as an embodiment according to the present invention,

The far-infrared radiation booth 20 may be provided separately from the high temperature chamber 21 and the low temperature chamber 23.

The far-infrared radiating booth 20, the far-infrared radiating body 41 of the heating means, the far-infrared radiating material used as a coating material for the food holder 30 can be variously formed, such as charcoal, natural loess.

Look at the working state of the low-temperature cooking device (1) of the meat according to the present invention having such a configuration.

Far infrared rays, unlike other rays, are characterized by radiation, penetration, resonance, and absorption. Heat is radiated from high to low.

The heat generating means 40 is provided with a heating element 43 on the upper surface of the far-infrared radiation body 41 made of far-infrared radiation material so that the heat is transferred to the lower food at the same time, the far-infrared radiation is directly copied and absorbed into the food. .

In addition, the cooking space is made of a far-infrared radiation booth 20 made of far-infrared radiation material, the far-infrared rays are delivered to the food in the form of radiation, convection.

Far-infrared rays have characteristics such as radiation, penetration, resonance, and absorption, and heat is transmitted to the subject in the form of radiation and convection to uniformly heat the inside and outside, and to remove odors by anionizing air and to prevent sterilization and corruption. It is well known that it has various advantages such as.

The low-temperature cooking device of the meat of the present invention is configured to intensively radiate far-infrared rays to meat, which is food, and in particular, the low-temperature heating state of 76 ° C to 99 ° C is maintained so that far-infrared rays penetrate deep into the food, thereby improving the taste of cooked meat. In addition to ripening, the surface and inside are gradually cooked evenly and the smell is removed.

Look at the use of the present invention.

The meat is placed in the food holder 30, the closing door is closed and closed, and then the temperature and time are set, and then the power is applied to the cooking apparatus using the switch unit 62.

At this time, the heat transfer element 43 of the heat generating means 40 is heated by the control unit to conduct heat to the far-infrared radiation body 41 so that far-infrared rays are radiated into the food.

The air inside the cooking space is induced by convection of air by heating the u-lamp 51 of the air circulation means 50, thereby making the temperature distribution uniform and circulating the air by the sterilization action of the u-lamp 51. Heavy microorganisms are sterilized.

In addition, the fat and foreign matter of the food vaporized into the air is adsorbed by the filter 55 installed on the intake side by the air suction and discharge action of the fan 55 to maintain the air in the cooking space clean, humidity control Means allow the humidity of the cooking space to be maintained at an appropriate level to minimize the water dissipation of the food.

Characteristic of the cooking apparatus of the present invention should be given sufficient time because the cooked meat is gradually cooked at the same time the surface and the inside of the cooked meat in a closed space maintained by the low-temperature heating.

In this way, the low temperature heating sealed state is maintained for a long time, so that aging is performed to improve the quality of the taste of the cooked meat.The air in the cooking space is heated to increase the pressure due to the expansion of the air, thereby applying pressure to the food. During this cooking process, all substances harmful to the human body, such as fat and harmful proteins, contained in the food are discharged, and the water, that is, the juice, contained in the meat is preserved as it is.

Therefore, the low-temperature cooking device (1) of the meat of the present invention, while releasing all the harmful substances such as fat causing the adult diseases, etc. contained in the meat, the juice is preserved as it is, the quality of taste is significantly improved, and healthy healthy dishes To get it.

If the pressure in the cooking space rises above the set pressure during heating, the safety valve 70 is automatically opened to release the overpressure to ensure safety.

4, the high temperature chamber 21 and the low temperature chamber 23 are separately provided to enable more efficient use according to the situation.

As described above, the present invention is the air circulation having a sterilization function and the heating means 40 provided with a heat-transmitting element 43 on the far-infrared radiation booth 20 and the far-infrared radiation body 41 made of the far-infrared radiation material. By the means 50 is composed of a sealed far-infrared radiation space in which the low temperature heating state is maintained,

While using heat, cooked meat is surrounded by far-infrared radiation, and ripened by low-temperature far-infrared rays as if cooked in a mud kiln, and the surface and the inside are cooked at the same time.Therefore, harmful substances such as fats deep inside meat The juice is discharged as much as possible, and the meat juice is preserved as it is, so that the quality of the taste is significantly improved and a healthy food is obtained.

Such the present invention is preferably used in professional restaurants and the like having a planned supply and demand pattern.

The present invention is not limited to the above-described embodiments and drawings since various substitutions, modifications, and changes are possible to those skilled in the art without departing from the technical spirit of the present invention. .

As described in detail above, the low temperature cooking apparatus of meat according to the present invention,

The cooking space is composed of a far-infrared radiating booth made of far-infrared radiating material, a heat generating means provided with a heating element on the far-infrared radiating body, and a sealed far-infrared radiant space for maintaining sterilization and air circulation means to maintain a low temperature heating state.

While using heat, food is cooked in a mud kiln, surrounded by far-infrared radiation, and matured. The surface and inside are cooked at the same time, and as a result, harmful substances such as fat, which are deeply embedded in meat, are discharged as much as possible. Juicy gravy is preserved as it is, it is a technology that has the advantage of significantly improving the quality of the cooking and obtaining a healthy food.

Claims (9)

A casing 10 provided with a heat insulating material to be insulated and closed, and having an opening and closing door 14; A far-infrared radiation booth 20 installed inside the casing 10 to form a cooking space and made of a far-infrared radiator; A plurality of food holders 30 installed in the inner space of the far infrared radiation booth 20; A plurality of heat generating means 40 is provided with a heating element for using heat transfer on the far-infrared radiating body to radiate and radiate heat and far infrared toward the cooking cradle 30 from the upper portion away from the cooking cradle 30 by a predetermined interval. )and; Air circulation means (50) installed on one side of the far infrared radiation booth to sterilize and convection air in the cooking space; A controller (60) for controlling the heat generating means such that the inside of the far-infrared radiation booth maintains a predetermined temperature; A safety valve (70) provided at one side of the casing to release the overpressure inside the cooking space; The low temperature cooking apparatus of meat, characterized in that it comprises a drip tray (80): provided below the food holder. The method of claim 1, The cooking space inside the far-infrared radiation booth (30) is a low-temperature cooking device of meat, characterized in that the heating means 40 is controlled by the control unit to maintain a low temperature heating temperature of 76 ℃ ~ 99 ℃. The method of claim 1, The far-infrared radiation booth 30 is a low-temperature cooking device of meat, characterized in that consisting of a ceramic. The method of claim 1, The far-infrared radiation booth 30 is a low-temperature cooking device, characterized in that the surface is made of a ceramic coating. The method of claim 1, Heating element using the heat of the heat generating means 40 is a low-temperature cooking device of meat, characterized in that consisting of a planar heating element. The method of claim 1, The air circulation means 50 has a fan 55 driven by a UV lamp 51 and a driving motor 54 in a frame 53 in which a plurality of vent holes are formed. Low temperature cooking apparatus for meat, characterized in that the filter 57 is provided to perform both the air circulation and sterilization function. The method of claim 1, The cooking cradle 30 is made of a far-infrared radiation material coated on a metal body, a low temperature cooking apparatus of meat, characterized in that a plurality of oil discharge holes are provided. The method of claim 1, Low-temperature cooking apparatus of the meat, characterized in that the humidity control means 90 is provided in the far infrared radiation booth (20). The method according to any one of claims 1 and 3 to 8, The far-infrared radiation booth 20 is a low-temperature cooking device, characterized in that the high temperature room and the low temperature room is provided separately.