Liquid food cooking method and cooking device

Abstract

The invention provides an apparatus and method for cooking liquid food, which comprises a heating mechanism, a pressure vessel heated by the heating mechanism, a extracting vessel having a connected pipe extending from the bottom of a receiving-filtration mechanism into the pressure vessel and arranged on an opening of the pressure vessel for sealing the opening, a disintegrator inserted into the inner of the extracting vessel. The extracting vessel is filled with food material and cooking water, then the disintegrator is turned on for smashing the food material in the cooking water left in the extracting vessel. After smashed, the food material is heated by boiled cooking water for extracting available component. Stop heating by the heating mechanism in proper time after extracting, then filtrate the extracting liquid form the extracting vessel using the filtrating mechanism, pump the extracting liquid to the pressure vessel for reclaiming employing the pressure decline, caused by heating stop, though the connected pipe.

Description

technical field [0001] The present invention relates to a series of operations of separating the extract and the residue by using the function of finely pulverizing food, boiling the pulverized food, and filtering the extraction container and the pressure container with the upper and lower two-layer structure. The pressurization generated by the container and the siphon principle of decompression are used to complete the work. It is mainly a cooking method and a liquid food cooker that can conveniently cook liquid food such as soybean milk or various soups at home. A cooking method and a cooking device to obtain good cooking results according to various ingredients in terms of the injection of cooking water and the timing of crushing ingredients in cooking water. Background technique [0002] In recent years, due to increased health awareness, there has been an increasing demand for conveniently cooking and eating food at home using ingredients that do not contain additives....

AI Technical Summary

Problems solved by technology

In the above-mentioned structure, soybeans are pulverized in hot water (boiling water) rising from the pressure vessel 103 into the extraction vessel 102, so the high-temperature hot water hardens the protein components contained in the soybeans, and even if the soybeans are pulverized in this state, Soymilk components cannot be completely extracted, and there is a problem that the soymilk components (soybean solids) contained in the extract are reduced

In order to avoid this problem, it is conceivable to increase the amount of soybeans or reduce the amount of injected water as countermeasures, but when the amount of soybeans is large, it is necessary to use a motor with high power consumption, which not only increases the size of the device, but also produces non-water-soluble components of soybeans during crushing. It increases dramatically, and there is a problem that a large amount of protein components remaining in the residue clog the filter mechanism, and satisfactory cooking cannot be completed.

[0019] And, this device described above is generally a single-function structure, and is a device that can only cook soya-bean milk

This is because the cooking process of ingredients and the structure of the filter as a filtering mechanism are very different between soybean milk and soup, and it is difficult to use one device to cook various liquid foods—such as cooking soybean milk and soup, etc.

[0020] Moreover, in the structure of the prior art in which the extraction vessel and the pressure vessel can be attached and detached, when it is desired to be able to extract a large capacity, the extraction vessel and the pressure vessel All must use a large-capacity container, so there is a problem that the entire device is enlarged and cannot be configured as a size suitable for home use.

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