Frying Device Using Ultrasound

Abstract

The present invention provides a frying device using ultrasound, comprising: a main body portion having an internal space formed therein capable of containing edible oil; an ultrasonic unit including an ultrasonic vibration unit and a steaming horn configured to be connected to the main body portion to generate ultrasonic vibrations; a first temperature sensor configured in the ultrasonic unit; and a control unit electrically connected to the first temperature sensor and the ultrasonic unit.

Description

Technology Field

[0001] The present invention relates to a frying apparatus, and more specifically, to a frying device using ultrasound that enables frying at a relatively low temperature, minimizes rancidity of cooking oil due to prolonged use, and ensures a stable operating state even when operated for a long time. Background Technology

[0003] Deep fryers heat various ingredients, such as chicken, fish, shrimp, and vegetables, in boiling oil. This method minimizes nutrient loss due to short cooking times and provides a unique taste and aroma. The crispy texture of fried food is formed when moisture inside the ingredients evaporates upon contact with the hot oil at high temperatures, forming a crispy coating; this is one of the charms of fried dishes loved by people of all ages. As such, fried food is enjoyed by many because it is convenient due to its short cooking time, preserves the natural flavors of the ingredients, and reduces nutrient loss.

[0004] However, there are several problems with this frying method.

[0005] First, oil used for deep-frying undergoes rancidity when heated at high temperatures for extended periods. Rancid oil degrades the taste and quality of cooked food and can have negative health effects if consumed continuously. This is one of the biggest drawbacks of high-temperature frying and raises issues related to food safety.

[0006] Furthermore, traditional frying methods consume a significant amount of energy to maintain a consistent high temperature in the oil. This not only reduces efficiency during the cooking process but also places a burden on the environment. Additionally, if the oil temperature is not properly controlled, it becomes difficult to cook ingredients evenly throughout, which can lead to uneven food quality. Consequently, there is a possibility that the taste of the food may deteriorate or that nutrients may be destroyed due to excessive heat during cooking.

[0007] Furthermore, the oil odor and smoke generated during the frying process make the cooking environment unpleasant and hinder the maintenance of kitchen cleanliness. This can cause significant inconvenience, particularly in homes and small-scale food service establishments, and creates the problem of cumbersome cleaning and maintenance of kitchen equipment. For these reasons, there is a persistent need for more efficient and hygienic frying equipment.

[0008] To address the aforementioned issues, various innovative approaches to frying technology are currently being attempted. Among these, ultrasonic technology is garnering attention for its potential to make the frying process more efficient and maintain cooking quality even at low temperatures. By utilizing ultrasonic technology, micro-vibrations are generated in the oil to facilitate the even distribution of heat not only to the surface but also to the interior of the ingredients. This not only improves the quality of the cooked food but also offers the advantage of reducing energy consumption during the cooking process.

[0009] In particular, vibrations generated by ultrasound help oil penetrate deeper into the ingredients and support more even cooking. Furthermore, this technology allows for maintaining a crispy texture while lowering oil temperatures, providing results that satisfy both health and taste.

[0010] However, existing ultrasonic-based frying technology still has limitations regarding practicality. Ultrasonic equipment often requires large sizes or complex structures, which leads to reduced commercial applicability. In particular, there have been cases where the performance of the ultrasonic vibrator deteriorated or malfunctioned as the oil temperature rose during the cooking process. This negatively impacts the durability and stability of the equipment and remains a challenge that must be addressed for the technology to be used more widely. Prior art literature

[0012] Registered Patent No. 10-2587540 The problem to be solved

[0013] The present invention has been devised to solve the problems of the aforementioned prior art, and the purpose of the present invention is to provide an ultrasonic frying device that suppresses the rancidity of frying oil occurring when used for a long time at high temperatures and can effectively cook food ingredients even at low temperatures.

[0014] In addition, the present invention aims to provide an ultrasonic frying device that can evenly cook the inside of food ingredients through ultrasonic vibrations while simultaneously reducing the consumption of frying oil and shortening cooking time.

[0015] In addition, the present invention aims to provide an ultrasonic frying device capable of stable operation for a long time by efficiently dissipating heat generated by ultrasonic vibrations.

[0016] In addition, the present invention aims to provide an ultrasonic frying device having a structure that minimizes smoke and odors generated during the frying process to provide a pleasant cooking environment and facilitates easy maintenance.

[0017] The problems of one embodiment of the present invention are not limited to those mentioned above, and other unmentioned problems will be clearly understood by those skilled in the art from the description below. means of solving the problem

[0019] To achieve the above-mentioned objective, the present invention provides a frying device using ultrasound, comprising: a main body portion having an internal space formed therein capable of containing edible oil; an ultrasonic unit comprising a housing formed therein to be connected to the main body portion and having an exterior to generate ultrasonic vibrations, an ultrasonic vibration unit, and an amplification horn; a first temperature sensor provided in the housing of the ultrasonic unit; and a control unit electrically connected to the first temperature sensor and the ultrasonic unit.

[0020] Here, a second temperature sensor may be further included in the main body to be electrically connected to the control unit and to measure the internal space temperature of the main body.

[0021] In addition, the housing may be further provided with a plurality of air exhaust sections penetrating the interior and exterior. Effects of the invention

[0023] According to an embodiment of the present invention configured as described above, a frying device using ultrasound is configured to reduce oxygen exposure of the frying oil and suppress rancidity through ultrasonic vibration, thereby providing the effect of maintaining the quality of the frying oil and the taste of the cooked food.

[0024] In addition, by utilizing the micro-vibration effect of ultrasound even at low temperatures to cook ingredients evenly and shorten cooking time, energy consumption can be reduced.

[0025] In addition, the ultrasonic cavitation effect reduces oil absorption by food ingredients, enabling healthier cooking, and extends the frying oil replacement cycle, thereby reducing maintenance costs.

[0026] Furthermore, by ensuring a simple and robust structure overall, it operates stably for a long time, and by applying a separate air-based cooling system, it prevents overheating, thereby extending the lifespan of the equipment.

[0027] The problems of one embodiment of the present invention are not limited to those mentioned above, and other unmentioned problems will be clearly understood by those skilled in the art from the description below. Brief explanation of the drawing

[0029] FIG. 1 is a perspective view showing a frying device using ultrasound according to one embodiment of the present invention; FIG. 2 is an enlarged view of an ultrasonic unit applied to the frying device shown in FIG. 1; FIG. 3 is a block diagram showing the connection relationships between the main components forming a frying device according to one embodiment of the present invention; FIG. 4 is a perspective view showing a frying device using ultrasound according to another embodiment of the present invention; FIG. 5 is an enlarged view of the ultrasonic unit in FIG. 4; and FIG. 6 is a drawing showing a tongs unit applied to a frying device using ultrasound according to another embodiment of the present invention. Specific details for implementing the invention

[0030] A preferred embodiment of the present invention, in which the purpose of the present invention can be specifically realized, will be described below with reference to the attached drawings. In describing this embodiment, the same names and reference numerals are used for identical components, and additional explanations thereof will be omitted.

[0031] Meanwhile, since an embodiment of the present invention may be subject to various modifications and may have various embodiments, specific embodiments are illustrated in the drawings and described in detail in the specific details for carrying out the invention. However, this is not intended to limit an embodiment of the present invention to a specific form, and it should be understood that it includes all modifications, equivalents, and substitutions that fall within the spirit and technical scope of an embodiment of the present invention.

[0033] FIG. 1 is a perspective view showing a frying device using ultrasound according to an embodiment of the present invention, FIG. 2 is an enlarged view of a key part of an ultrasonic unit applied to the frying unit shown in FIG. 1, and FIG. 3 is a block diagram showing the connection relationship between the main components forming the frying device according to an embodiment of the present invention.

[0034] As described above, a frying device (10) according to one embodiment of the present invention includes a main body (110), an operating part (118), an upper panel (114), and an ultrasonic unit (130).

[0035] The main body (110) is formed in the shape of a roughly square table, and an internal space (112) with an open top is formed. The internal space (112) forms a space for edible oil for frying. Also, although not illustrated in detail, the main body (110) may be equipped with a heating means, such as a separate electric heater or gas unit, for heating the inside of the internal space (112).

[0036] The above-mentioned control unit (118) is applied to the front side of the main body (110) and is configured to operate or stop the heating means and ultrasonic unit (130), etc., provided in the internal space of the main body (110). A predetermined button and display configuration may be applied.

[0037] The upper panel (114) is configured to have the ultrasonic unit (130), etc. installed thereon, and is provided to protrude upward from the upper rear side of the main body (110).

[0038] Here, the specific shape of the upper panel (114) can be changed to various other structures, unlike that shown in the drawing.

[0039] The above ultrasonic unit (130) is configured to apply ultrasound to edible oil, etc., filled inside the main body (110). The above ultrasonic unit (130) is provided in a form connected to the upper panel (114) by a connecting part (152) in the shape of a tube that is flexible and fixed when no external force is applied. The connecting part (152) is configured to protect an unillustrated wire penetrating its interior and to adjust the position of the ultrasonic unit (130), and can be made of a commonly used metallic, conventional flexible hose and can have a considerable length.

[0040] The above ultrasonic unit (130) is configured to include a housing (132), a vibrator (134), and an amplifying horn (136). The housing (132) forms a body structure that constitutes the exterior of the ultrasonic unit (130).

[0041] And, the above vibrator (134) is located inside the housing (132) as a means for generating ultrasonic vibrations by an oscillation unit (148) through an applied external power source.

[0042] Here, the vibrator (134) can be fixed in a state of close contact with the lower inner side of the housing (132) by a pressure ring (not shown) provided in the lower part.

[0043] The amplifying horn (136) is a part that amplifies ultrasonic vibrations generated by the vibrator (134), the upper part of which is connected to the vibrator (134), and the lower part of which is exposed for a certain length through the lower part of the housing (132). The total length of the amplifying horn (136) may be longer depending on the situation.

[0044] In addition, a first temperature sensor (121) for measuring the external temperature of the ultrasonic unit (130) is provided on the outside of the housing (132) of the ultrasonic unit (130), and a second temperature sensor (122) is provided in the internal space (112) of the main body (110).

[0045] Meanwhile, as shown in FIG. 3, the frying device (10) according to the present embodiment is equipped with a control unit (142) that is electrically connected to the first temperature sensor (121) and the second temperature sensor (122). In addition, the control unit (142) is electrically connected to an oscillation unit (148) that is equipped to generate an ultrasonic vibrator (134).

[0046] The above control unit (142) monitors the ambient temperature of the ultrasonic unit (130) and the internal space (112) of the main body (110) in real time during the operation of the ultrasonic unit (130), and automatically adjusts the ultrasonic vibration frequency accordingly, thereby preventing malfunction due to temperature changes.

[0047] The operation process of a frying device according to one embodiment of the present invention configured as described above is as follows.

[0048] First, after putting cooking oil into the main body (110), the amplification horn (136) of the ultrasonic unit (130) is moved so that it enters the oil, and ultrasonic vibration is generated at a predetermined frequency.

[0049] When the above ultrasonic unit (130) is activated, the vibrator (134) vibrates in a set frequency band by the applied power, and in this state, food ingredients to be fried are introduced into the internal space (112) of the main body (110). Accordingly, the ultrasonic vibration generated by the vibrator (134) is amplified through the amplification horn (136) to vibrate the oil heated to a certain temperature, and the oil penetrates deep into the food ingredients through the ultrasonic vibration, and the food ingredients are cooked from the inside.

[0050] In the case of such ultrasonic frying, the quality of cooking can be improved by reducing oxygen exposure of the frying oil, inhibiting rancidity, and decreasing oil absorption by ingredients during the cooking process. This provides advantages such as reduced energy consumption and lower maintenance costs for frying oil, while also considering consumer health.

[0052] FIG. 4 is a perspective view illustrating a frying device using ultrasound according to another embodiment of the present invention, and FIG. 5 is an enlarged view showing the main configuration of an ultrasonic unit applied to the frying device of FIG. 4.

[0053] The frying device according to the present embodiment is also composed of a main body (110), an operating part (118), an upper panel (114), and an ultrasonic unit (230), just like the previously described embodiment.

[0054] The main body (110) has an internal space (112) that can be filled with frying oil and is formed in a shape with an open top. The internal space (112) is equipped with a separate heating means so that a constant temperature can be maintained during cooking.

[0055] The control unit (118) is positioned in front of the main body (110) and includes a switch, timer, temperature control device, etc., capable of controlling the operation and stop of the heating means.

[0056] The following describes configurations different from the aforementioned embodiments.

[0057] In this embodiment, the ultrasonic unit (230) includes a housing (232), a vibrator (234), an amplifying horn (236), and a perimeter shield (238).

[0058] The above housing (232) forms the exterior of the ultrasonic unit (230) and is made of a material that can be stably inserted into frying oil.

[0059] The above vibrator (234) receives power to generate ultrasonic vibrations and amplifies the vibrations through the amplification horn (236). The amplified ultrasonic waves vibrate the frying oil, thereby transmitting the ultrasonic waves to the inside of the food ingredients, enabling uniform cooking.

[0060] Meanwhile, according to the present embodiment, the housing (232) is provided with an air exhaust section (233) formed in a downwardly inclined shape at predetermined intervals along the outer lower circumference. The air exhaust section (233) is formed in the shape of a tube with a considerably small diameter and is configured to penetrate the inside and outside.

[0061] Additionally, the perimeter shield (238) is configured to surround the outer edge of the lower portion of the housing (232), and is configured so that air discharged from the air discharge portion (233) can pass between the housing (132) and the perimeter shield (238) and be discharged upward. To this end, the perimeter shield (238) is provided to cover and surround the lower portion of the housing (232) outwardly along the lower perimeter of the housing (232) and protrude in a predetermined rounded shape in cross-section, with the rounded end being upward and the upward end being formed to be spaced apart from the housing (232) by a predetermined amount.

[0062] The above-mentioned perimeter shield (238) allows air discharged through the above-mentioned air discharge part (233) to flow outside the housing (232), thereby preventing the outside of the housing from overheating due to heat generated during ultrasonic operation and preventing high temperatures generated from external cooking oil from coming into direct contact with the housing (232), thus maintaining the stability of the equipment. It is preferable that the above-mentioned perimeter shield (238) be made of a heat-resistant material.

[0063] The above-mentioned perimeter shield (238) may be coated with a thermochromic pigment that changes color according to temperature on the inner and outer sides so that the cooling state of the housing (232) and the external temperature can be visually detected.

[0064] Meanwhile, an air supply pump (152) and an auxiliary supply hose (168) are provided on the upper panel (114), and air is supplied into the housing (232) through a connection part (152) connected to the air supply pump (152) and the auxiliary supply hose (168).

[0065] At this time, the connection part (152) is configured to have a flexible rubber internal hose installed therein to allow for smooth airflow, and by supplying air into the housing (232), the inside of the housing (232) and the vibrator (234) are cooled.

[0066] In addition, the frying device according to the present embodiment is additionally provided with a basket part (170) installed in the upper internal space of the main body part (110).

[0067] The basket portion (170) is used to hold ingredients for frying and is provided with handle portions (172) on both sides.

[0068] Additionally, the basket portion (170) is equipped with an auxiliary ultrasonic unit (182) on the rear upper side. The auxiliary ultrasonic unit (182) vibrates the basket portion (170) to help the food ingredients cook evenly and maximize the ultrasonic effect.

[0069] In particular, the food ingredients inside the basket (170) are designed to receive ultrasonic vibrations and oil flow uniformly.

[0070] FIG. 6 is a drawing showing a tongs unit applied to an ultrasonic frying device according to another embodiment of the present invention.

[0071] The present invention is further provided with an ultrasonic gripper unit (300) used to grasp food ingredients during frying. Such an ultrasonic gripper unit (300) functions to fix or grasp food ingredients during frying, and is applied to enable cooking while adjusting the position of food ingredients, that is, to maximize efficient and uniform heat transfer and ultrasonic vibration effects.

[0072] The above ultrasonic clamp unit (300) is composed of a first clamp part (310) and a second clamp part (320), and one end of each clamp part is connected so as to be able to rotate relative to each other.

[0073] And, the other ends of the first clamp part (310) and the second clamp part (320) are moved in a direction where they are pressed against each other, so that the food ingredients can be stably pressed and grasped.

[0074] Meanwhile, a first clamp ultrasonic unit (312) is installed inside the first clamp part (310), and the first clamp ultrasonic unit (312) is composed of a first ultrasonic vibration part (314) and a first amplification horn (316). In addition, a second clamp ultrasonic unit (322) is installed inside the second clamp part (320), and the second clamp ultrasonic unit (322) is composed of a second ultrasonic vibration part (324) and a second amplification horn (326).

[0075] In addition, a connecting wire (333) with a built-in wire that supplies power to the first ultrasonic clamp unit (312) and the second ultrasonic clamp unit (322) is provided, and the end of the connecting wire (333) can be connected to the upper panel (114).

[0076] The ultrasonic gripper unit (300) configured as described above utilizes the installed gripper ultrasonic units (312, 322) to transmit ultrasonic vibrations not only to the surface but also to the interior of the food ingredients, thereby increasing cooking efficiency and helping the food ingredients to cook evenly. That is, while the food ingredients are held by the ultrasonic gripper unit (300), ultrasonic vibrations are directly transmitted to the food ingredients and oil surrounding the gripper unit (300), enabling uniform and efficient cooking even in high-temperature oil, in conjunction with the aforementioned main ultrasonic unit (130).

[0078] Those skilled in the art to which the above-described embodiment of the present invention pertains will understand that the above-described embodiment of the present invention may be implemented in other specific forms without altering its technical concept or essential features. Therefore, the above-described embodiments should be understood as illustrative in all respects and not restrictive. The scope of the above-described embodiment of the present invention is defined by the claims set forth below rather than by the detailed description, and all modifications or variations derived from the meaning and scope of the claims and equivalent concepts should be interpreted as being included within the scope of the above-described embodiment of the present invention. Explanation of the symbols

[0080] 110: Main body 112: Interior space 121: First temperature sensor 122: Second temperature sensor 130: Ultrasonic unit 132: Housing 134: Oscillator 136: Amplification Soul 142: Control unit 148: Oscillation unit

Claims

Claim 1 A frying device using ultrasound, comprising: a main body portion having an internal space formed therein to accommodate cooking oil; a housing portion formed therein to be connected to the main body portion and configured to generate ultrasonic vibrations, an ultrasonic unit including an ultrasonic vibration portion and an amplification horn; a first temperature sensor provided in the housing of the ultrasonic unit; and a control portion electrically connected to the first temperature sensor and the ultrasonic unit. Claim 2 A frying device using ultrasound according to claim 1, further comprising a second temperature sensor provided in the main body to measure the internal space temperature of the main body and electrically connected to the control unit. Claim 3 A frying device using ultrasonic waves according to claim 1, wherein the housing is further provided with a plurality of air exhaust sections penetrating the inside and outside.

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