KR200474616Y1

KR200474616Y1 - For low pressure pot-lid

Info

Publication number: KR200474616Y1
Application number: KR2020130002414U
Authority: KR
Inventors: 오재탁
Original assignee: 오재탁
Priority date: 2013-04-01
Filing date: 2013-04-01
Publication date: 2014-10-02

Abstract

A low pressure pot lid is disclosed. According to one embodiment of the present invention, the low-pressure pot lid has a convexly rounded shape, a through-hole is formed in the upper surface thereof, a body covering the opening portion of the pot body and a fine hole for discharging the steam are formed, And a locking device formed on a side edge of the body for preventing the opening of the body when cooking food.

Description

{For low pressure pot-lid}

The present invention relates to a pot lid for low pressure, and more particularly, to a lid for a low pressure pot which can maintain the moisture and nutritive value of the food and keep the pressure inside the pot constant.

If you cook rice in a common pot in the mountains, rice will boil. The higher the pressure, the higher the boiling point of water, and the lower the temperature, the lower boiling water will boil. Therefore, there is the inconvenience that when the rice is cooked in the mountain, it is necessary to raise the pressure inside the pot by placing a stone on the pot.

In addition, in the case of a common pot, there is no hole for discharging the steam, so the lid is opened when the food is boiled. However, if you open the lid, the temperature and pressure inside the pot will decrease and the time to learn food will be longer. For this reason, if the food remains in a boiling state with the lid closed, the food may boil over the pot, and the surrounding food may become dirty due to boiling food.

To solve these problems, there is a pressure cooker. So when you cook rice with a pressure cooker, you do not need to open the lid of the pot, so you can make rice with a lot of moisture.

However, in the case of a pressure cooker, it is not possible to check the contents of the cooked food, and there is a problem that it is inconvenient to use the cooking utensil after cooking the food and then removing the steam before opening the pot lid.

Korean Public Utility Model No. 20-2009-0010651

The low pressure pot lid according to one embodiment of the present invention provides a low pressure pot lid capable of maintaining moisture and nutritive value of foods and also maintaining the pressure inside the pot constantly There is.

The low pressure pot lid according to one embodiment of the present invention comprises a body, a vapor discharge member, and a locking device.

The body is convexly rounded, a through hole is formed on the upper surface, and covers the opening of the pot body.

The steam discharging member is formed with a fine hole for discharging the steam, and is mounted to the through hole formed in the body.

A locking device is formed on a side edge of the body to prevent the body from opening when cooking.

Further, the vapor discharging member of the pot lid for low pressure according to one embodiment of the present invention includes a body portion, an upper blade, and a lower blade.

The body portion is pressed into the through hole of the body.

The upper blade is integrally formed on the upper surface of the body, the diameter is larger than the diameter of the body, and the lower surface touches the upper surface of the body.

The lower blade is integrally formed on the lower surface of the body, the diameter of which is larger than the diameter of the body, and the upper surface touches the lower surface of the body.

In addition, according to one embodiment of the present invention, when the steam generated in the pot body presses the lower surface of the lower blade, the vapor discharge member of the lid of the low-pressure pot lends the fine holes through the extended fine holes As the steam escapes to the outside of the pot body and the steam escapes to the outside of the pot body, the fine holes expanded by the vapor pressure are contracted.

The low-pressure pot lid according to one embodiment of the present invention has an advantage that it is useful when it is necessary to keep moisture in the pot and to cook a food requiring a lot of moisture, such as cooking steam or cooking herbs.

In addition, the low-pressure pot lid according to one embodiment of the present invention can discharge the steam inside the pot through the steam discharging member, maintain the pressure inside the pot constant, and prevent the pot from exploding There are advantages.

1 is a perspective view for explaining a lid for a low pressure pot according to an embodiment of the present invention;
2 is an exploded view of a pot lid for low pressure according to one embodiment of the present invention.
FIG. 3 is a perspective view for explaining the vapor discharge member in FIG. 1; FIG.
Fig. 4 is a view for explaining the operation principle of the vapor discharge member in Fig.
5 is a cross-sectional view of a pot lid for low pressure according to one embodiment of the present invention.

The scope of the present invention should not be construed as being limited by the embodiments described herein, as the description of the present invention is merely an example for structural or functional explanation. That is, the embodiments are to be construed as being variously embodied and having various forms, so that the scope of the present invention should be understood to include equivalents capable of realizing technical ideas.

On the other hand, the meaning of the terms described in this specification should be understood as follows.

The terms "first "," second ", and the like are intended to distinguish one element from another, and the scope of the right should not be limited by these terms. For example, the first component may be referred to as a second component, and similarly, the second component may also be referred to as a first component.

It is to be understood that when an element is referred to as being "connected" to another element, it may be directly connected to the other element, but there may be other elements in between. On the other hand, when an element is referred to as being "directly connected" to another element, it should be understood that there are no other elements in between. On the other hand, other expressions that describe the relationship between components, such as "between" and "between" or "neighboring to" and "directly adjacent to" should be interpreted as well.

It should be understood that the singular " include "or" have "are to be construed as including a stated feature, number, step, operation, component, It is to be understood that the combination is intended to specify that it does not preclude the presence or addition of one or more other features, integers, steps, operations, elements, components, or combinations thereof.

In each step, the identification code (e.g., a, b, c, etc.) is used for convenience of explanation, the identification code does not describe the order of each step, Unless otherwise stated, it may occur differently from the stated order. That is, each step may occur in the same order as described, may be performed substantially concurrently, or may be performed in reverse order.

All terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs, unless otherwise defined. Commonly used predefined terms should be interpreted to be consistent with the meanings in the context of the relevant art and can not be interpreted as having ideal or overly formal meaning unless explicitly defined in the present invention.

FIG. 1 is a perspective view illustrating a lid for a low pressure pot according to an embodiment of the present invention, and FIG. 2 is an exploded view of a low pressure pot lid according to an embodiment of the present invention.

The low pressure pot lid 100 according to one embodiment of the present invention includes a body 102, a vapor discharge member 104, and a locking device 106.

The body 102 is convexly rounded, and a through hole 200 is formed on the upper surface thereof to cover the opening portion of the pot body 150.

The steam discharging member 104 is formed with a fine hole 110 for discharging the steam and mounted in the through hole 200 formed in the body 102.

The locking device 106 is formed on the side edge of the body 102 to prevent opening of the body 102 during food cooking.

FIG. 3 is a perspective view for explaining the vapor discharge member in FIG. 1; FIG.

The vapor discharge member 104 includes a body portion 252, an upper blade 254, and a lower blade 256.

The body portion 252 is pressed into the through hole 200 of the body 102.

The upper blade 254 is integrally formed on the upper surface of the body portion 252 and has a diameter larger than the diameter of the body portion 252 and the lower surface touches the upper surface of the body 102.

The lower blade 256 is integrally formed on the lower surface of the body portion 252 and has a diameter larger than the diameter of the body portion 252 and the upper surface touches the lower surface of the body 102.

Those skilled in the art will appreciate that the shape of the vapor discharge member 104 is not limited to that of the embodiment.

Fig. 4 is a view for explaining the operation principle of the vapor discharge member in Fig.

4, when the steam generated in the pot body 150 pushes the lower surface of the lower blade 256, the steam discharging member 104 expands the fine holes 110, The steam escapes to the outside of the pot body 150 through the steam passage 110 and the steam flows out of the pot body 150, and the expanded fine holes 110 are contracted by the steam pressure.

The steam discharging member 104 is made of highly elastic silicon so that the steam inside the pot body 150 can be discharged smoothly. Those skilled in the art will appreciate that the material of the vapor discharge member 104 is not limited to silicon and may be any material having high elasticity.

The operation principle of the vapor discharge member 104 will be described in detail with reference to FIG.

As shown in FIG. 4, the steam generated inside the pot body 150 at the time of cooking rises toward the vapor discharge member 104. The elevated steam presses the central portion of the lower blade 256, whereby the lower blade 256 is deformed upwardly convexly. Also, the upper blade 254 is also deformed convexly in the upward direction, and the lower end of the fine hole 110 starts to expand.

As the steam is pushed up from the lower end of the microhole 110, the upper end of the microhole 110 is also expanded. At this time, the steam is instantaneously discharged to the outside of the pot through the microhole 110 expanded by the vapor pressure. When the steam exits to the outside of the pot, the fine holes 110 are contracted due to the elastic force of the steam discharging member 104 itself, and the upper blade 254 and the lower blade 256, which are deformed due to the steam, It returns to the state before exiting.

When steam again occurs in the pot body 150, the steam discharge member 104 is deformed and returned to its original state by repeating the above-described process. Therefore, the steam discharging member 104 can keep the pressure inside the pot constant, thereby preventing the pot from being blown out.

In addition, in the case of a common pot, there is no hole for discharging the steam, so that the lid is opened when the food is boiled. However, if the lid is opened, the temperature and pressure inside the pot will decrease and the time to learn the food will be longer, and the moisture inside the food is likely to fly. Therefore, it is not possible to cook foods that require a lot of moisture, such as steamed dishes or boiled herbs in a common pot.

To solve these problems, there is a pressure cooker. As the pressure increases, the probability of retaining the moisture inside the food becomes higher. Therefore, when the rice is cooked with the pressure cooker, it is possible to make the rice with a lot of moisture.

However, in the case of a pressure cooker, it is impossible to confirm the contents of the cooked food, and it is inconvenient to use the cooking utensil because the cooked food must be cooked before the pot lid is opened.

Therefore, in order to solve the conventional problem, the pot using the low-pressure pot lid 100 according to the embodiment of the present invention is provided with the steam exhaust member 104 in the body 102, So that the internal steam can be immediately discharged to the outside. This solves the problem that the moisture contained in the food evaporates when the pot lid is opened during cooking. Further, the pressure inside the pot can be kept constant and the pot can be prevented from exploding.

The pot using the low-pressure pot lid 100 according to an embodiment of the present invention can show the inside of the pot body 150 according to the material of the body 102, unlike the pressure cooker, It is useful when you want to keep moisture and cook foods that require a lot of moisture, such as cooking steamed or herbs.

In addition, the general pot does not raise the temperature inside the pot by more than 100 DEG C even if the gas fire is hardened, but in the case of the pot using the low-pot pot lid (100), the temperature inside the pot rises by 104 DEG C or more even if the gas fire is weakened.

5 is a cross-sectional view of a pot lid for low pressure according to one embodiment of the present invention.

The low pressure pot lid 100 is formed with a hollow portion 120 at the center of the body 102 and further includes an overflow prevention member 300.

The overflow prevention member 300 is installed at the lower inner side of the hollow portion of the body 102 to prevent food inside the pot body 150 from overflowing and to prevent the overflow prevention main body 352, the inflow hole 354, 356).

The overflow prevention main body 352 is formed in a cup shape at an inner lower end of the body 102.

The overflow prevention main body 352 is depressed downward from the central portion of the body 102, and temporarily stores the steam introduced through the inflow hole 354. The reason why the overflow prevention main body 352 is formed at the center of the body 102 is that the steam or foam generated during cooking naturally flows into the overflow prevention main body 352 on the inner surface of the rounded body 102, And the steam is introduced into the overflow prevention main body 352 through the inflow hole 354.

The bottom surface of the overflow prevention main body 352 is disposed above an imaginary straight line connecting the edges of the body 102 so that when the body 102 and the pot body 150 are engaged, (Not shown).

The inflow hole 354 is formed through the side surface of the overflow prevention main body 352 to allow the steam generated in the pan main body 150 to flow into the overflow prevention main body 352 during cooking.

The outflow hole 356 is formed through the lower surface of the overflow prevention main body 352 and flows into the overflow prevention main body 352 in the inflow hole 354 to discharge the liquefied water droplets into the pan main body 150.

Those skilled in the art will appreciate that the shape of the overflow prevention member 300 is not limited to that of the embodiment.

The steam generated in the pot body 150 at the time of cooking is introduced into the overflow prevention main body 352 through the inlet hole 354. The inside of the overflow prevention main body 352 is lower in temperature than the inside of the pot body 150 so that the steam introduced through the inflow hole 354 comes into contact with the outside air and is liquefied. The temperature of the liquefied vapor, that is, water drops until the liquid flows out to the pot body 150 through the outlet hole 356 is lower than the steam temperature inside the pot body 150 by 1 to 2 degrees or more.

When the water droplets flow out to the pot body 150 through the outflow hole 356, the water bubbles generated in the pot body 150 are blown off. In addition, the steam temperature at the upper part of the pot body 150 is lowered to lower the vapor pressure inside the pot body 150, thereby preventing the food from overflowing between the body 102 and the opening of the pot body 150.

The steam generated in the pot body 150 at the time of cooking does not pass through the outflow hole 356 due to the atmospheric pressure existing in the overflow prevention main body 352 and flows into the overflow prevention main body 352 only through the inflow hole 354, Lt; / RTI >

As shown in FIG. 2, the locking device 106 includes a locking device hole 202. The locking hole 202 is fastened to the protrusion 155 formed on the upper side of the side surface of the pot body 150, as shown in Fig. Therefore, the locking device 106 fixes the pot body 150 and the body 102 to prevent the body 102 from being heard by the steam pressure inside the pot body 150 during cooking. It will be appreciated by those skilled in the art that the shape of the locking device 106 is not limited to that of the embodiment.

The low pressure pot lid 100 further includes a handle 140.

A handle 140 is formed on the side of the body 102 to allow the user to lift the body 102. Those skilled in the art will appreciate that the shape of the handle 140 is not limited to the shape of an embodiment.

While the present invention has been described with reference to preferred embodiments thereof, 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 set forth in the following claims.

100: Low pressure pot lid 102: Pot lid
104: Vapor discharge member 106: Locking device

Claims

A body which is convexly rounded, a through hole is formed on an upper surface thereof, and which covers the opening of the pot body;
A vapor discharging member formed in a through hole formed in the body and having a fine hole for discharging the vapor; And
And a locking device formed on a side edge of the body to prevent the body from opening when cooking food,
The steam discharging member
A body which is pressed into the through hole of the body;
An upper blade integrally formed on an upper surface of the body and having a diameter larger than a diameter of the body and having a lower surface contacting an upper surface of the body; And
And a lower blade formed integrally on a lower surface of the body and having a diameter larger than a diameter of the body and having an upper surface contacting the lower surface of the body.

delete

2. The steam generator according to claim 1,
When the steam generated in the pot body presses the lower surface of the lower blade, the fine holes expand to allow the steam to escape to the outside of the pot body through the expanded fine holes,
Wherein when the steam escapes to the outside of the pot body, the fine holes expanded by the vapor pressure are contracted.

The method according to claim 1,
A hollow portion is formed at the center of the body,
Further comprising an overflow prevention member installed at a lower inner side of the hollow portion of the body to prevent overflowing of food inside the pan body.

5. The overfeed prevention member according to claim 4,
An overflow prevention body formed in a cup shape at an inner lower end of the body;
An inflow hole formed on the side surface of the overflow prevention main body and allowing steam generated in the pan body to flow into the overflow prevention main body when cooking; And
And an outflow hole formed through the bottom surface of the overflow prevention main body to allow the water droplets flowing into the overflow prevention main body from the inflow hole to flow out the liquefied water droplets into the pan body.

The method according to claim 1,
Further comprising a handle formed on a side of the body to allow a user to lift the body.