KR20070111246A - Pot for cooking by indirect heat - Google Patents

Abstract

A cook pot using indirect heat is provided to cook more than one kind of food in inner pots at the same time and to minimize evaporation of moisture from food. A cook pot using indirect heat comprises an outer pot(10), inner pots(20), and a heating oil. The inner pots are installed in the outer pot to form a cooking space. At least one inner pot is individually formed. The heating material indirectly heats the inner pots to boil food in the cooking space and to be heated by a heater. A predetermined amount of heating material is filled in the receiving unit to submerge portions of a bottom area of the inner containers.

Description

Cooking vessel using indirect heat {POT FOR COOKING BY INDIRECT HEAT}

1 is an exploded perspective view of a cooking vessel using indirect heat according to a preferred embodiment of the present invention;

2 is a cross-sectional view showing the inside of the cooking vessel using indirect heat shown in FIG.

3a and 3b is a view showing the operation of the cooking vessel using indirect heat according to the present invention.

<Description of Symbols for Major Parts of Drawings>

10: outer container 12: receiving portion

20: inner container 30: heating material

40: accommodating part 42: adjusting hole

44 support member 46 support member

50: lid

The present invention relates to a cooking vessel using indirect heat, and more particularly, at least one or more inner containers are formed separately, so that the cooking space is formed in a conventional outer container, each heating between the outer container and the inner container It is possible to cook food contained in the cooking space by indirectly heating the inner container with the heating material heated by the heater when cooking food with the material, and simultaneously cooking one or more food by the inner container formed independently. A cooking vessel using indirect heat is disclosed.

In general, cooking containers such as pots and pots are widely used in homes and restaurants as cooking tools for cooking various foods such as soup, stew and rice. Such a cooking container has a structure in which a lid is opened and closed on an upper portion of a container body in which a cooking space is formed therein. The cooking container containing food is heated by a heat source of a heater, for example, gas, electricity, and charcoal. Will be cooked.

However, the cooking vessel according to the prior art when the food is cooked by the direct heating by the heat of the heater, the moisture of the food is evaporated by the excessive heat of the heater, the contents contained in the food is pressed or burned, thereby There have been many problems such as deterioration in taste or breakdown of nutrients.

In addition, the cooking vessel is limited to the cooking space to cook only one food, there is an inconvenience to prepare a separate cooking container if you need to cook a number of foods, resulting in cooking time and energy There was a problem being consumed by the ship.

Moreover, there are two types of shabu shabu or fugu dishes in restaurants, etc., which are not spicy and spicy and spicy. There was a problem to eat only kinds of food.

The present invention has been made to solve the above problems of the prior art, the technical problem of the present invention is to provide a means for cooking food through indirect heating, it is possible to cook more than one food at the same time. .

Another technical problem of the present invention is to provide a means for supporting in the process of separating the inner container each independently installed in the outer container.

The present invention for solving the above technical problem,

An outer container having a receiving portion formed therein; At least one inner container is formed independently so that the cooking space is formed in each of the inner container; And a heating material for filling a portion of the bottom region of the inner container so as to be submerged, and indirectly heating the inner container so as to boil the food contained in the cooking space heated by a heater. It provides a cooking vessel using indirect heat.

At this time, the outer container is provided with a support for supporting the inner container, the support portion, the adjustment hole is formed at least one or more engaging ends to form a step-by-step support for the inner container on the outer surface of the outer container; A support member installed on an inner surface of the outer container to correspond to the adjustment hole and having a locking groove formed on one side thereof; And an extension part which is multiplely bent to be in contact with the bottom surface of the inner container on one side, and a handle part which is exposed to the outside of the outer container is formed on the other side, and a locking jaw formed in the center part is caught by the locking groove to support the support. It is characterized in that it comprises a; support member for the seesaw movement around the member.

In addition, the boiling point of the heating material is characterized in that higher than the boiling point of the food.

In addition, the heating material is characterized in that consisting of vegetable oil or animal oil.

In addition, the heating material is composed of vegetable oil, characterized in that consisting of one or more components selected from the group consisting of soybean oil, sesame oil, peanut oil, rapeseed oil (rapeseed oil), corn oil, rice bran oil, olive oil.

Hereinafter, a cooking vessel using indirect heat according to an embodiment of the present invention will be described in detail with reference to the accompanying drawings.

1 is an exploded perspective view of a cooking vessel using indirect heat according to a preferred embodiment of the present invention, Figure 2 is a cross-sectional view showing the inside of the cooking vessel using the indirect heat shown in FIG.

1 and 2, the cooking vessel using indirect heat according to the present invention, the outer container 10 is formed in the receiving portion 12, the inner container 20 is installed in the outer container 10 And it includes a heating material 30 is filled in a fixed amount in the receiving portion 12 to be located between the outer container 10 and the inner container 20.

At this time, the outer container 10 is formed in a cylindrical shape with an upper opening so that the receiving portion 12 is formed therein. The upper edge of the outer container 10 is formed with a bent portion 14 which is extended outward and bent in a hemispherical shape. The outer container 10 is not limited to a cylindrical shape, as long as the receiving portion 12 can be formed therein may be formed in a rectangular or any shape known.

A handle 16 is attached to the outer surface of the outer container 10. Since the handle 16 can be easily formed by those skilled in the art, a detailed description thereof will be omitted.

The inner container 20 is installed in the receiving portion 12 of the outer container 10, at least one or more are formed independently of each other so that the cooking space 22 is formed. The inner container 20 may be formed in various shapes depending on the number formed independently. In this embodiment, the inner container 20 is made of two, is formed in a semi-circular shape to match the shape of the outer container (10). The upper edge of the inner container 20 is formed with a seating portion 24 that is bent in a hemispherical shape like the bent portion 14 is extended outward. The inner container 20 is installed independently in the receiving portion 12 of the outer container 10 so that the seating portion 24 is seated in the bent portion (14).

The heating material 30 is for indirectly heating the inner container 20, and is filled in a predetermined amount in the receiving portion 12 between the outer container 10 and the inner container 20. At this time, the heating material 30 is filled in the receiving portion 12 so that a part of the bottom region of the inner container 20 is locked. The heating material 30 is heated by a heater (not shown) to indirectly heat the inner container 20 so that the food contained in the cooking space 22 is cut off.

In order to indirectly heat the inner container 20, the heating material 30 may have a boiling point higher than the boiling point of a food made of soup or stew. Preferably, it may be made of vegetable oil or animal oil, more preferably of vegetable oil, soybean oil, sesame oil, peanut oil, rapeseed oil (rapeseed oil), corn oil, rice bran oil, olive oil from the group consisting of It consists of one component selected, or one or more components are mixed.

Here, the boiling point of the animal oil is higher than the boiling point of the food, but a lot of smell occurs in the process of heating by the heater, it is not suitable as the heating material 30 because the coagulation when the heat disappears after cooking.

On the other hand, the outer container 10 is provided with a support portion 40 for supporting the inner container 20. To this end, the support portion 40 is a support member which is installed on the inner surface of the outer container 10 to correspond to the adjustment hole 42, the adjustment hole 42 is formed at a predetermined position on the outer surface of the outer container 10 ( 44, and a support member 46 for the seesaw movement around the support member 44 to support the inner container 20 installed in the outer container (10).

The adjusting hole 42 is formed with at least one locking end 43 having a substantially sawtooth shape so that step support for the inner container 20 is made.

The support member 44 is formed to be multiplely bent is formed with a cistern (U) -shaped locking groove 45 on one side.

The support member 46 is formed to be multiplely bent to form an extension portion 46A on one side, a handle portion 46B on the other side, and a locking jaw 46C on the middle portion. At this time, the molded part made of synthetic resin is integrally coupled to the handle portion 46B. The support member 46 is extended to 46A is in contact with the bottom surface of the inner container 20, the handle portion 46B is caught in the locking groove 45 so as to be exposed to the outside of the outer container 10 ( 46C) is engaged to seesaw the inner container 20 when supporting the support member 44.

That is, since the inner container 20 is installed in the outer container 10 so that a part of the bottom area is immersed in the heating material 30, the hot container heated on the bottom surface in the process of separating the inner container 20. Since the material 30 may fall and the bottom of the kitchen may be damaged or soiled, the bottom surface of the inner container 20 is supported by raising the inner container 20 to a predetermined height in the outer container 10 through the support member 46. The excess heating material 30 is removed. At this time, the support member 46 is temporarily fixed to be locked to the locking end 43 formed in the adjusting hole 42, the external container 10 according to the quantity of the heating material 30 by the locking end 43. Step by step support for the inner container 20 is made within.

In the present embodiment, reference numeral 50 in the drawing shows a lid for opening and closing the upper portion of the inner container.

Referring to Figure 3a and 3b will be described the operation of the cooking vessel using indirect heat according to a preferred embodiment of the present invention configured as described above as follows.

First, when cooking food using a cooking vessel according to the present invention, as shown in Figure 3a, each station in the cooking space 12 of the inner container 20 independently installed in the outer container 10, according to taste And put the foods such as stew or spicy taste and spicy and spicy, respectively, and then heat the outer container 10 with a heater while cooking the upper part of the inner container 20 with the lid 50 to form each independently. There is an advantage to be able to cook at least one food at the same time by the inner container 20 is.

At this time, the heating material 30 filled in the receiving portion 12 is directly heated by the heat of the heater, the inner container 20 is indirectly heated so that the food contained in the cooking space 22 by the heating material 30 is cut off. As a result, foods are cooked to prevent sticking or burning, which prevents food from sticking or burning and prevents the change of nutrients into harmful substances, thereby minimizing water evaporation and destruction of nutrients. There is this.

Here, the food contained in the cooking space 22 is cooked by indirect heating of the heating material 30, which is installed in the outer container 10 so that a part of the bottom area of the inner container 20 is immersed in the heating material 30. This is possible because the boiling point of the heating material 30 is made of vegetable oil or the like higher than the boiling point of water constituting the main ingredient of the food.

In addition, the above-described cooking container is provided with the inner container 20 in each of the outer container 10 independently, the inner container 20 is indirectly heated by the heating material 30 to cook food, so that the conventional cooking container Compared to this, a lot of fuel can be saved.

That is, when cooking is completed when food is heated for about 30 minutes, the conventional cooking container boils food at about 17 minutes after the start of the heating of the heater, and thus, the cooking of the food is completed by heating the food for about 13 minutes. On the other hand, the cooking vessel of the present invention is the same time as the conventional cooking vessel from the start of the heating of the heater, but indirect heating by the heating material 30 is made of the heating material already heated even in the off state of the heater Since the inner container 20 may be heated for about 13 minutes to complete the cooking of the food through the 30, the fuel of the heater according to the cooking of the food may be saved. Therefore, there is an advantage that it is possible to save energy through indirect heating of the heating material (30).

On the other hand, when the cooking of the food is completed to separate the inner container 20 from the outer container 10, as shown in Figure 3b, the inner container 20 is partially submerged in the heating material 30 as shown in FIG. Since the outer container 10 is installed in the outer container 10, the high temperature heating material 30 dropped on the bottom surface during the separation process may be damaged or become dirty. Therefore, by raising the inner container 20 to a predetermined height in the outer container 10 through the support portion 30 provided in the outer container 10, the heating material (30) squeezed on the bottom surface of the inner container (20) Will be removed.

At this time, the support portion 30 is the expansion portion 46A of the support member 46 during cooking of food contact the bottom surface of the inner container 20, the handle portion 46B to the outside of the outer container 10. The locking jaw 46C is locked to the locking groove 45 so as to be exposed so that the locking jaw 46C is moved around the support member 44.

When cooking of the food is completed in such a state, the handle 46B is lowered to catch the locking end 43 of the adjustment hole 42. Then, the support member 46 is to seesaw movement around the support member 44, the extension portion 46A in contact with the bottom surface of the inner container 20 is raised upward, thereby causing the inner container 20 Since the bottom area is raised to a certain height in the outer container 10 so as to be separated from the heating material 30, the hot material 30 heated in the bottom area falls into the outer container 10, so that the inner container ( There is an advantage that it is possible to easily remove the high temperature heating material 30 in the bottom region of 20).

At this time, the support member 46 is caught on the locking end 43 of the adjusting hole 42 so that the buoyant state of the inner container 20 is fixed, and the quantity of the heating material 30 through the locking end 43. Accordingly, step by step support for the inner container 20 can be made in the outer container 10.

As described above, the bottom area of the inner container 20 is raised to a predetermined height so that the bottom area of the inner container 20 is separated from the heating material 30 in the outer container 10 through the support part 30. Since the high temperature heating material 30 is removed and the inner container 20 is separated from the outer container 10, the bottom of the kitchen is prevented from being damaged or soiled by the high temperature heating material 30.

As described above, the cooking vessel using indirect heat according to the present invention is installed at least one inner container is formed independently so that the cooking space is formed in the outer container, each provided with a heating material between the outer container and the inner container. By heating the inner container indirectly with the heating material that is directly heated by the heat of the heater when cooking the food, the food contained in the cooking space is cooked, thereby minimizing water evaporation and destruction of nutrients, and without an additional cooking container. It is possible to cook more than one food at the same time through the inner container formed by the inner container, and to indirectly heat the inner container for a certain time through the heating material that is already heated, even when the heater is off, so that energy can be saved. do.

In addition, by raising the inner container to a certain height in the outer container, it is easy to remove the high temperature heating material in the bottom area of the inner container when cooking food, so the bottom area of the inner container during the separation process of the inner container installed in the outer container This will prevent the hot heating material from falling off, thus preventing the kitchen floor from being damaged or soiled.

The present invention has been described above by way of example, but the present invention is not limited to the above-described embodiments, and those skilled in the art to which the present invention pertains without departing from the gist of the present invention claimed in the claims. Anyone can make a variety of variations.

Claims (5)

An outer container having a receiving portion formed therein; At least one inner container is formed independently so that the cooking space is formed in each of the inner container; And A heating material filled in the receiving portion so that a portion of the bottom region of the inner container is submerged, and indirectly heated by the heater to boil the food contained in the cooking space; Cooking vessel using indirect heat comprising a. The method of claim 1, wherein the outer container is provided with a support for supporting the inner container, the support portion, An adjustment hole in which at least one locking end is formed on the outer surface of the outer container to support the step by step for the inner container; A support member installed on an inner surface of the outer container to correspond to the adjustment hole and having a locking groove formed on one side thereof; And An extension part is formed in multiple bending to contact the bottom surface of the inner container on one side, a handle portion exposed to the outside of the outer container is formed on the other side, the locking jaw formed in the center portion is caught in the locking groove and the support member Floating member for the seesaw movement around the; Cooking vessel using indirect heat comprising a. The cooking vessel using indirect heat of claim 1, wherein a boiling point of the heating material is higher than a boiling point of the food. The cooking container using indirect heat according to claim 1, wherein the heating material is made of vegetable oil or animal oil. The method according to any one of claims 1 to 4, wherein the heating material is composed of vegetable oil, selected from the group consisting of soybean oil, sesame oil, peanut oil, rapeseed oil (rapeseed oil), corn oil, rice bran oil, olive oil. Cooking vessel using indirect heat, characterized in that consisting of one or more components.

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