WO2020155130A2 - 能实现一种健康万能简易的"闭气烹饪法"的锅具 - Google Patents

能实现一种健康万能简易的"闭气烹饪法"的锅具 Download PDF

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WO2020155130A2
WO2020155130A2 PCT/CN2019/074519 CN2019074519W WO2020155130A2 WO 2020155130 A2 WO2020155130 A2 WO 2020155130A2 CN 2019074519 W CN2019074519 W CN 2019074519W WO 2020155130 A2 WO2020155130 A2 WO 2020155130A2
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pot
temperature
cooking
water vapor
heating
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PCT/CN2019/074519
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French (fr)
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孙征宇
吴莉
孙一方
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孙征宇
吴莉
孙一方
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Publication of WO2020155130A2 publication Critical patent/WO2020155130A2/zh

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  • the present invention relates to the fields of food cooking, mechanical manufacturing and electronic automatic control; the core content is a healthy, versatile and simple method and principle called "breathing cooking” in the process of heating food materials; what is claimed in the patent application is Fanneng Automatic control realizes the design, manufacture and sale of pots and pans for this cooking method.
  • Some traditional cooking methods produce a lot of soups that have been cooked with ingredients. Naturally, many nutrients of the ingredients are transferred to the soup, but these soups are not tasty or uneatable. They can only be discarded.
  • the hot pot method is a classic example.
  • Some traditional cooking methods are filled with oily smoke when processing food, which affects the environment.
  • Some foods processed by traditional cooking methods have a strong, stimulating, energizing, and delicious taste. However, after eating, they often feel uncomfortable and unhealthy. Obviously, this method of eating is not suitable for use. The staple food in ordinary life can only be eaten occasionally in small amounts as a supplement. Traditional cooking methods often require a lot of manpower and time to guard.
  • the first part is a cooking method that the inventor calls "apnea cooking".
  • the core content of the present invention is a set of general operation methods in the heating process of food.
  • the basic operation points are as follows: 1. Put the food in the cold pan, mix with salt, oil and other seasonings, and put an appropriate amount of water at the bottom of the pan to ensure that the bottom of the pan is not burnt. Can produce enough water vapor. 2. The whole process of heating is covered and airtight, as little as possible or no water vapor escapes. During the process, there should be no uncover to let off the water vapor and do not disturb the food. 3.
  • the second part is the design, manufacture and sale of pots and pans that can automatically monitor and control the "closed air cooking”.
  • the first part states the main principles of "closed air cooking”: 1.
  • the whole process of heating is a closed space in the pot, including two modes of non-pressurized and pressurized; the whole process is strictly controlled to minimize or not escape of water vapor. Try to keep the original fragrance of the ingredients as much as possible.
  • the whole heating process is divided into a heating stage and a constant temperature stage (see the process diagram in the attached drawing). Generally, put the ingredients and seasonings in the cold pot first, cover it and seal it, and heat it with high heat to quickly reach the boiling point temperature of water; then follow to reduce the heat to keep the water vapor slightly or not escaping, and keep the boiling temperature of the water. 3.
  • Use controlled heating power to heat the ingredients in the enclosed space in the pot first quickly raise the temperature to the boiling point of the water in the pot, and then reduce the heating power to maintain as little as possible or No water vapor escapes, while maintaining a constant boiling point temperature of the water in the pot until the end of the timer.
  • the core element is to minimize the escape of water vapor during the whole process of heating the food. There can be no operation to release the water vapor during the process, and the food is not agitated, which is the core meaning of the name "breathing”.
  • the second part states the key conditions and functions of the cookware mentioned in Article 0005. 1. It can provide a closed pot space, including two modes: non-pressurized and pressurized (no air leakage).
  • the non-pressurized mode can monitor a small amount of water vapor in the pot; the pressurized mode can monitor the pressure in the pot. 2. It can monitor the temperature in the pot. 3.
  • the temperature monitored in the pot, the amount of water vapor escaped or the pressure and other measurement signals are used for closed-loop feedback to control the heating power. 4.
  • the heating power is controlled.
  • the controlled heating methods include: resistance plate heating, (IH) electromagnetic induction eddy current heating, microwave radiation, infrared radiation and gas flame. 6.
  • the program control function also includes: setting different constant pressure values, different constant temperature holding time values, and different set of cooking process options; the process ends with sound, light and other obvious prompts and other "automatic" functions; it can be manually interrupted at any time, Pause and continue the original programmed control process.
  • a linkage locking device For the pressurized mode, due to safety requirements, when the pressure inside the pot is higher than the outside of the pot, a linkage locking device must be provided to prevent the lid from being opened. The lid can only be opened when the pressure inside and outside the pot is balanced.
  • the water vapor is not removed, the ingredients are not stirred, and the soup is boiling as little as possible.
  • the water vapor in the pot is used to heat evenly, neither overheating nor underheating.
  • the taste is flat, fragrant and comfortable, and people often drink up the soup without knowing it, eat all of it, and there is no loss of nutrients, which is more healthy , It is especially suitable for the staple food cooking in people's daily life, and it is healthy and healthy.
  • Its cooking effect is that green leafy vegetables are more tender and green, legumes are more delicious, fish is more fresh, meat is more fragrant and soft, rice is more fragrant, noodles can be cooked without thick soup, etc.; the shelf life of cooked food is significantly extended ;
  • the operation method is simple and easy; the whole cooking process is environmentally friendly and has no oily smoke, which is easy to realize automatic control completion, saving time and energy; saving energy, in order to minimize the escape of water vapor, and control the lower heat power (heating power), which is saving energy.
  • the most prominent advantage of this cooking method is that it is beneficial to health, the more you eat, the more delicious it is, and you feel relaxed and comfortable after eating.
  • Rice cooker (rice cooker) form.
  • the space in the pot is closed, including two modes: non-pressurized and pressurized (no air leakage).
  • the non-pressurized mode can monitor a small amount of water vapor in the pot; the pressurized mode can monitor the pressure in the pot.
  • Controlled heating methods including resistance plate heating, (IH) electromagnetic induction eddy current heating.
  • the built-in automatic control system can automatically monitor temperature, pressure, water vapor escape, etc., closed-loop feedback to adjust the heating power, and automatically control the elements and processes to realize the "closed air cooking".
  • the program control function also includes: setting different constant pressure values, different constant temperature holding time values, different complete cooking processes, and "automatic" functions such as sound and light when the process is over; it can be manually interrupted, paused and continued at any time The original program-controlled process.
  • the lid can be equipped with a glass transparent observation window, which is convenient for observing the cooking state of the ingredients in the pot and ending the cooking process in time.
  • the embodiment also includes the combination of pot and lid to control heating power, independent lid to control heating power, and microwave oven; controlled heating methods also include microwave radiation, infrared radiation and gas flame; if temperature, pressure and water vapor escape, etc.
  • the monitoring of the measurement signal and the controlled heating power are independent of the functional components.
  • the signal correlation of the closed-loop adjustment includes wired and wireless correlation methods; including but not limited to the layout structure of a single pot position and an array pot position. "Pot position" refers to the number of pots configured on a "set of" pot or a "set of” pot table; multiple pot positions are arranged in an array on the pot table, which can be used for batch cooking operations.
  • the core content of the present invention is a cooking method and principle called "breathing cooking” in the process of heating food materials, which has the characteristics of health, universal simplicity, environmental protection and energy saving.
  • the object of patent protection does not include the cooking method used by people in ordinary life, nor does it include the manufacture of traditional pots and utensils that rely on manual monitoring of water vapor escape and manual adjustment of firepower to achieve the cooking method, but include The design, manufacture and sale of cookware that can automatically monitor and automatically control the cooking method.
  • the mechanical manufacturing technology, monitoring sensors, automatic control system circuits, and algorithms and programming of software required for automatic control all have mature technologies and applications that are required to manufacture the cookware. The conditions for industrial manufacturing are already mature.
  • the patent of the present invention relates to the integration of these existing technologies to realize the core of the present invention, the "closed air cooking method".
  • the core content of the present invention is the "closed air cooking method". Its greatest feature is that it is beneficial to people’s health, and is especially suitable for staple cooking in ordinary life. It has a wide range of suitable cooking and is almost universal, simple to operate, easy to achieve automatic control, and energy saving Environmental protection, so it has a good market capacity and prospects.

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Description

 能实现一种健康万能简易的“闭气烹饪法”的锅具 技术领域
本发明涉及食物烹饪、机械制造和电子自动控制领域；核心内容是在食材加热环节的一种健康万能简易的被称为“闭气烹饪法”的方法和原则；申请专利权利要求保护的是凡能自动控制实现该烹饪法的锅具的设计、制造和销售。
 背景技术
传统烹饪方法常用的有炒、炸、煎、蒸、煮、焖、炖等，在这些基础上经摸索验证、归纳整理，在食材加热环节发现一种几乎万能且健康的原则和方法，发明人称之为“闭气烹饪法”。人们平常使用传统烹饪方法，经常会没有在意限制混合有食材原本香味的水蒸气逸出，有些餐饮店的商业烹饪食材加工，甚至还特意扩散，制造食材香气肆溢的周边氛围招揽顾客。食材的营养成分、香味的总量都是有限的，在烹饪环节逸出流失的量多了，加工完成后留给人能够吃到的量对应就少了。有的传统烹饪方法，会产生许多煮过食材的汤，自然会有食材的许多营养成分转移到了汤里，而这些汤却是不好吃或不能吃，只有丢弃，烫火锅吃法就是一个典例。有的传统烹饪方法加工食物时油烟弥漫，影响环境。有的传统烹饪方法加工的食物，吃着的口感很强烈、很刺激、很带劲、很好吃，但吃过以后往往会有感觉身体难受，不利健康，显然这样的吃法是不适宜用作平常生活中的主食，只能是少量时候偶尔吃吃作为调剂。传统烹饪方法常还需要花费不少人力时间守着。
 技术问题
本发明申请的技术问题涉及两个部分。
第1个部分，一种发明人称之为“闭气烹饪法”的烹饪方法。本发明核心内容是针对在食材加热环节的一套通用操作方法，基本操作要点有：1，冷锅放入食材，配好盐、油等调料，锅底放适量水保障不烧糊锅底、能产生足够水蒸气。2，加热全过程加盖密闭，尽量少或不逸出水蒸气，过程中间不能有揭盖放跑水蒸气，不搅动食材。3，先以不烧糊锅底的最大火力快速加热升温，尽快达到水沸点温度；然后跟随调小火力保持水蒸气尽量少逸出并且保持锅内水沸点温度。4，区别不同食材、分量及各人口味，确定从锅内到达水沸点(有水蒸气少量逸出)时开始的恒温计时长度。5，到达预定时间，炒蔬菜类要及时揭盖出锅食物，焖汤类可自然降温，出锅时拌匀盐味即可。6，对于类似煮面条等需要沸水下食材的烹饪，在沸水下食材后，快速加盖，从此时开始控制后续水蒸气尽量少逸出，先尽快升温让锅内再次到达水沸点，然后跟随调小火力恒温持续至出锅。7，对于需要混合两种或多种不同加热时长的食材，例如肉和蔬菜，可以先烹饪需要时间长的食材(例如肉)到结束，再混合需要时间短的食材(例如蔬菜)又开始后一个过程，前、后的这两段过程各自所需时间依经验做分配；在混合食材的环节同样注意操作尽量快，尽量少流失水蒸气(食材香味)，尽量少搅动食材；若是这些食材所需加热时长差别不大，也可以合并到一次烹饪过程，主要兼顾需要时间长的，也是依经验做分配；对于需要混合的食材有多种不同加热时长的复杂情况，也可以各自分配时长先各自单独或小组合加热，最后再全组合加热。
第2个部分，能自动监测、自动控制实现该“闭气烹饪法”的锅具的设计、制造和销售。
 技术解决方案
本发明申请的技术解决方案，也分成两部分陈述。
 第1部分，陈述“闭气烹饪法”的主要原则：1，加热全过程锅内是密闭空间，包括不加压和能加压两种模式；全过程严格控制水蒸气尽量少或不逸出，尽量保留食材的原本香味不流失。2，加热全过程分为升温阶段和恒温阶段(可参见附图的过程示意)。一般先冷锅放好食材和调料，加盖密闭，大火力加热快速达到水沸点温度；然后跟随调小火力保持水蒸气稍微逸出或不逸出，保持水沸点温度。3，开始加热前先全部放好锅内食材、调料和适量水并布放好，避免烧糊锅底；加热全过程不搅动食材，不能有揭盖放跑水蒸气再盖上。4，从锅内到达水沸点开始计时的恒温阶段，其计时长短区别不同食材、分量及各人口味由经验积累确定。5，加油、盐等调料配味，宜简约清淡，可避免压抑食材的原本香味。6，该“闭气烹饪法”的核心内容概述，用受控的加热功率对锅内密闭空间的食材加热，先快速升温到锅内水沸点温度，然后用调小加热功率的方式维持尽量少或不逸出水蒸气、同时维持锅内水沸点温度恒定，直至计时结束。核心要素是加热食材的全过程尽量减少水蒸气逸出，过程中间不能有放跑水蒸气的操作，不搅动食材，亦即取名“闭气”的核心意涵。
第2部分，陈述第0005条所述锅具的关键条件和需要实现的功能。1，能提供密闭的锅内空间，包括不加压和能加压(不漏气)两种模式。不加压模式能监测锅内水蒸气的少量逸出；能加压模式能监测锅内压强。2，能监测锅内温度。3，锅内监测的温度，水蒸气逸出量或压强等测量信号，用于闭环反馈控制加热功率。4，加热功率受控，受控的加热方式包括：电阻盘发热、(IH)电磁感应涡流发热、微波辐射、红外辐射和燃气火焰。6，具有内嵌自动控制功能，依据检测的锅内温度、压强和水蒸气逸出等测量值，闭环控制加热功率，通过程序指令自动控制实现第0007条所述“闭气烹饪法”的主要原则，实现自动控制升温、恒温过程。7，程控功能还包括：设定不同的恒定压强值、不同的恒温保持时间值、不同的整套烹饪工艺过程选项；过程结束有声、光等明显提示等“自动化”的功能；可以随时人工中断、暂停和继续原程控过程。对于能加压模式，出于安全要求，当锅内压强高于锅外时，须有联动闭锁装置防止打开锅盖，待锅内外压强平衡时才能打开锅盖。
 有益效果
加热全程的尽快升温、尽量少逸出水蒸气，过程中间不揭盖放跑水蒸气，不搅动食材，汤水尽量少沸腾，利用锅内水蒸气加热均衡，既不过热也不欠热，这些要素能尽量保留食材原本香气、营养成分少流失，食材原本鲜香能得到充分呈现。“尽量减少水蒸气逸出”原则也适用于熬中药。由于能充分保留食材的营养成分和食材本味，口感平淡、清香、舒适，让人经常会不知不觉中连汤都喝完，全部吃光，一点不剩，营养成分不流失，更加有益健康，尤其适宜人们平常生活中的主食烹饪，健康养生。其烹饪效果，绿叶蔬菜更嫩绿、豆荚类蔬菜更入味、鱼类压腥更增鲜、肉类更香软、米饭更喷香、煮面条可既熟又不稠汤等等；熟食保质时间显著延长；操作方法简单易行；烹饪全过程环保无油烟，便于实现自动控制完成，节省时间和精力；节约能源，为尽量减少水蒸气逸出而控制调小的火力(加热功率)，即是节省的能源。该烹饪法最突出的优点就是有利健康，越吃越香，吃完后感觉身体轻松惬意。
 附图说明
[根据细则91更正 18.06.2019]　
参见图1，“闭气烹饪法”过程示意图。
 本发明的最佳实施方式
电饭锅(电饭煲)形式。锅内空间密闭，包括不加压和能加压(不漏气)两种模式。不加压模式能监测锅内水蒸气的少量逸出；能加压模式能监测锅内压强。受控的加热方式，包括电阻盘发热、(IH)电磁感应涡流发热。内嵌自动控制系统，能自动监测温度、压强、水蒸气逸出等，闭环反馈调节加热功率，自动控制实现“闭气烹饪法”的要素和过程。程控功能还包括：设定不同的恒定压强值、不同的恒温保持时间值、不同的整套烹饪工艺流程，过程结束有声、光等明显提示等“自动化”的功能；可以随时人工中断、暂停和继续原程控过程。盖子可带玻璃透明观察窗，方便观察锅内食材烹饪状态用以及时结束烹饪过程。
 本发明的实施方式
实施方式还包括，锅与盖子组合控制加热功率形式、独立盖子控制加热功率形式、微波炉形式；受控的加热方式还包括微波辐射、红外辐射和燃气火焰；若温度、压强和水蒸气逸出等测量信号的监测与受控加热功率之间是功能部件独立分离的，则闭环调节的信号关联包括有线和无线的关联方式；包括但不限于单一锅位和阵列锅位的布局结构。“锅位”是指，在“一套”锅具，或“一套”锅具台面，配置的锅的个数；多锅位在锅具台面阵列布置，可应用于批量烹饪操作。
 工业实用性
本发明的核心内容是在食材加热环节的被称为“闭气烹饪法”的一种烹饪方法和原则，拥有健康万能简易和环保节能的特点。但申请专利保护的对象，不包括人们平常生活中的使用该烹饪方法，也不包括依靠人工监测水蒸气逸出、依靠手动调节火力而能实现该烹饪方法的传统锅具的制造，而是包括凡能自动监测、自动控制实现该烹饪方法的锅具的设计、制造和销售。制造所述锅具所需要的机械制造技术、监测用传感器、自动控制系统电路、自动控制所需软件的算法和编程，现在都有成熟的技术和应用，实现工业制造已经是条件很成熟。本发明专利所涉及的是将这些已有技术整合实现本发明核心的“闭气烹饪法”。也有许多现有工业产能可以很容易就转换到能实现“闭气烹饪法”的锅具的制造产能。
本发明核心内容的“闭气烹饪法”，其最大特点是有利人的健康，尤其适宜大众平常生活中的主食烹饪，适宜烹饪的范围广，几乎是万能的，操作简单，容易实现自动控制，节能环保，因而有着很好的市场容量和前景。
 序列表自由内容
在此处键入序列表自由内容描述段落。

Claims (15)

  1. 本发明的核心内容，是在食材加热环节的被发明人称为“闭气烹饪法”的一种烹饪方法和原则；但申请专利保护的对象，不包括人们平常生活中的使用该烹饪方法，也不包括依靠人工监测水蒸气逸出、依靠手动调节火力而能实现该烹饪方法的传统锅具的制造，而是包括凡能自动监测、自动控制实现该烹饪方法的锅具的设计、制造和销售。
  2. 第1条所述的申请专利保护的对象，是针对凡具有自动监测、自动控制实现“闭气烹饪法”的烹饪锅具的设计、制造和销售；这种锅具拥有第3、4、5、6、7条和第11条所述的功能和条件，能自动控制实现第8、9、10条所述的“闭气烹饪法”的核心内容。
  3. 能提供密闭的锅内空间，包括不加压和能加压(不漏气)两种模式；不加压模式能监测锅内水蒸气的少量逸出；能加压模式能监测锅内压强(绝对值，下同)，受控最大值不超过2个大气压，独立保护的极限最大值不超过3个大气压；对于能加压模式，出于安全要求，当锅内压强高于锅外时，须有联动闭锁装置防止打开锅盖，待锅内外压强平衡时才能打开锅盖。
  4. 锅内能监测温度，包括能监测最低温度和最高温度部位的温度；包括监测和限制加热时锅体的最高温度，保护锅内食材不会被烧糊。
  5. 锅内监测的温度，水蒸气逸出量或压强，用于闭环反馈控制加热功率。
  6. 用调小加热功率的方式维持锅内水蒸气少量逸出或不逸出，同时维持锅内的水沸点温度。
  7. 受控的加热方式，包括：电阻盘发热、(IH)电磁感应涡流发热、微波辐射、红外辐射和燃气火焰。
  8. 被称为“闭气烹饪法”的要素：用受控的加热功率对锅内密闭空间的食材加热，先快速升温到锅内水沸点温度，然后用调小加热功率的方式维持尽量少逸出或不逸出水蒸气、同时维持锅内水沸点温度，直至计时结束；核心要素是加热食材的全过程尽量减少水蒸气逸出，过程中间不能有放跑水蒸气的操作，不搅动食材，恒温阶段保持水沸点温度恒定，也是取名“闭气”的核心意涵。
  9. 能自动监测、自动控制实现“闭气烹饪法”；锅具内嵌自动控制功能，依据检测的锅内温度、压强和水蒸气逸出等测量值，闭环控制加热功率，通过程序指令自动控制实现第8条所述“闭气烹饪法”的要素，实现自动控制升温、恒温过程；程控功能还包括：设定不同的恒定压强值、不同的恒温保持时间值、不同的整套烹饪工艺过程选项；过程结束有声、光等明显提示的“自动化”的功能；可以随时人工中断、暂停和继续原程控过程。
  10. “锅内空间密闭、快速升温到水沸点温度、然后保持水沸点温度直至结束、全过程尽量少逸出或不逸出水蒸气”，是“闭气烹饪法”的通用要素；而“恒温阶段的时间长短、水沸点温度(对应不同压强)的具体数值”这两个工艺控制参数，则需要随不同食材、分量和口味目标不断积累扩充经验数据库。
  11. 第2条所述申请专利保护的“烹饪锅具”(以下简称“第2条所述锅具”)，其构成形式包括但不限于：电饭锅(电饭煲)形式，锅与盖子组合控制加热功率形式，独立盖子控制加热功率形式，微波炉形式。
  12. 第2条所述锅具，若温度、压强和水蒸气逸出等测量信号的监测与受控加热功率之间是功能部件独立分开的，则闭环调节的信号关联包括有线和无线的关联方式。
  13. 第2条所述锅具，包括但不限于单一锅位和阵列锅位的布局结构；“锅位”是指，在“一套”锅具，或“一套”锅具台面，配置的锅的个数；多锅位在锅具台面阵列布置，可应用于批量烹饪操作。
  14. 第2条所述锅具，盖子可带玻璃透明观察窗，方便观察锅内食材烹饪状态用以及时结束烹饪过程。
  15. 第2条所述锅具，依靠能监测温度、压强、水蒸气逸出等测量信号，依靠选用能受控的加热方式，依靠内嵌的控制系统闭环控制加热功率，自动监测、自动控制实现“闭气烹饪法”；能监测温度、压强、水蒸气逸出等，选用受控的加热方式，能闭环控制加热功率，这些功能本身并不是本发明专利申请保护的对象范围，这些功能是所述锅具能“自动控制实现闭气烹饪法”的必要构成部分。
PCT/CN2019/074519 2019-01-28 2019-02-02 能实现一种健康万能简易的"闭气烹饪法"的锅具 WO2020155130A2 (zh)

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