Vacuum cooking vessel and vacuum low-temperature cooking apparatus

Abstract

The present invention relates to a vacuum cooking container and a vacuum low-temperature cooking apparatus for cooking food ingredients by low-temperature cooking under vacuum to preserve as much as possible the nutrients and moisture of the food ingredients, thereby cooking the food ingredients in a state in which excellent mouthfeel (texture), taste, and aroma can be enjoyed, the vacuum cooking container being composed of a cylindrical container main body having an upper portion opened, and a lid for opening and closing the opened upper portion of the container main body, a sealing member being interposed between the contact portions of the container main body and the lid to seal the internal space of the vacuum cooking container formed when the opened upper portion of the container main body is covered with the lid, and an exhaust unit for connecting the internal space of the vacuum cooking container with the outside being provided on the container main body.

Description

Technical Field

[0001] This invention relates to a technique for cooking food at low temperatures under a vacuum with a negative pressure below atmospheric pressure. More specifically, it relates to a vacuum cooking container and a vacuum low-temperature cooking apparatus that preserves as much of the food's nutrients and moisture as possible, allowing for cooking in a state where excellent texture, flavor, and aroma can be enjoyed. Background Technology

[0002] Traditional cooking methods that involve cooking food at temperatures above 100°C under atmospheric pressure (1 atmosphere) may present the following problems depending on the type of food.

[0003] For example, when meat is cooked at high temperatures, such as grilling or boiling, the meat becomes tough or stiff, shrinks in size, and loses its juices. Specifically, when boiling in water, vitamins and minerals such as thiamine (vitamin B1) and niacin (vitamin B3) are released into the water in large quantities. Under baking conditions, nutrients (vitamins, etc.) may be lost, and carcinogens may be produced. In particular, protein, one of the five major nutrients in meat, denatures due to heat. It is well known that food proteins have various types of primary structures, including ribbon-like primary structures, α-helical and β-sheet secondary structures, tertiary structures where multiple secondary structures interact to form a unique three-dimensional shape, and quaternary structures, and denature at temperatures between 60 and 70°C.

[0004] When vegetables are boiled in water, nearly half of their water-soluble vitamins are lost, and they lose their ability to remove reactive oxygen species.

[0005] Therefore, as a solution to the problems existing in high-temperature heating cooking, vacuum sous-vide cooking method was proposed, and cooking devices that can effectively perform this vacuum sous-vide cooking are being actively developed.

[0006] As an example of sous-vide cooking, the sous-vide method involves storing food in a plastic bag, removing the air from the bag, sealing it, and then placing the bag in a water bath at a predetermined temperature (50 to 65°C) for a predetermined time (e.g., from tens of minutes to up to 72 hours). This method allows the food to be cooked for an extended period at a temperature that does not denature proteins.

[0007] Therefore, in order to cook food using sous-vide cooking, vacuum packaging equipment and specialized sous-vide cooking equipment are required. Typically, specialized sous-vide cooking equipment includes a water tank, temperature sensor, water circulator, heater, timer, etc.

[0008] The reason for vacuum sous-vide cooking is that if the food is placed directly into the water without packaging, its unique flavor and nutrients may leach into the water. In addition, long-term cooking at low temperatures can lead to bacterial growth and other problems.

[0009] In addition, the disadvantage of vacuum sous-vide cooking is that since the food is cooked in a completely sealed state, it is impossible to remove unpleasant odors such as foul smells or fishy smells. On the contrary, the unpleasant odors of the food will be amplified due to the vacuum packaging.

[0010] In addition, the applicant conducted a simple search of patent documents and other materials and found no information disclosing a technology similar to the present invention, but the following patent documents 1 and 2 are provided as references, which will be briefly explained below.

[0011] Patent Document 1 discloses a vacuum cooking apparatus, comprising: an inner shell forming a cooking chamber; a heater for cooking food contained in the cooking chamber; an outer shell disposed at a predetermined interval from the inner shell; an insulating space formed between the inner shell and the outer shell; a vacuum pump for depressurizing the cooking chamber and the insulating space; a first vacuum valve for controlling the connection between the cooking chamber and the vacuum pump; a second vacuum valve for controlling the connection between the insulating space and the vacuum pump; a first air inlet valve for controlling the connection between the cooking chamber and external air; a second air inlet valve for controlling the connection between the insulating space and external air; and a support for supporting the inner shell and the outer shell. Through this structure, food can be cooked and stored simultaneously.

[0012] Patent document 2 discloses a cooking apparatus for vacuum cryogenic cooking, comprising: a shell, a container mounting unit and a vacuum packaging module mounting unit mounted in adjacent positions; a first container connected to the container mounting unit, having a fluid containment space inside; a heating unit for heating the fluid in the fluid containment space of the first container; a vacuum pressure generator mounted on the vacuum packaging module mounting unit for drawing air from inside the food packaging container; and a vacuum packaging module mounted near the vacuum pressure generator, having a sealing heating unit for heating and sealing the food packaging container.

[0013] [Existing Technical Documents]

[0014] [Patent Documents]

[0015] Patent Document 1: Korean Patent Publication No. 10-2005-0031287

[0016] Patent Document 2: Korean Patent Registration No. 10-1885870 Summary of the Invention

[0017] Technical problems to be solved

[0018] The vacuum cooking container according to the present invention includes: a container body, which is an open-topped cylinder; and a lid for opening and closing the open top of the container body.

[0019] The container body and lid can be interlocked, or one side of the lid can be hinged to one side of the container body, while the other side of the lid is fixed to or released from the other side of the container body via a hook or other locking device. Alternatively, the lid can be fixed or released via locking devices located on both sides of the container body. In other words, there are no particular limitations on how the lid and container body are connected (opened and closed).

[0020] According to one embodiment of the present invention, a venting unit is provided on a portion of the sidewall of the container body, the venting unit being used to connect the interior and exterior of the container body. The venting unit includes: a nozzle, which is mounted to a through-hole formed in a portion of the sidewall of the container body from the outer surface of the sidewall; a clamping plate, which is fixed to the inner surface of the sidewall of the container body in the form of an venting guide hole in a portion corresponding to the nozzle; and a diaphragm, which is disposed and fixed between the inner surface of the sidewall of the container body and the clamping plate, and has a connecting hole with a diameter smaller than that of the nozzle in a portion corresponding to the nozzle.

[0021] In this invention, the diaphragm is a thin film or sheet made of a material such as synthetic resin or elastomer (elastic plastic). When cooking food in a vacuum at low temperature, the diameter of the connecting hole changes according to the pressure difference between the internal pressure of the vacuum cooking container and the external pressure (vacuum pressure) around the vacuum cooking container.

[0022] When the differential pressure is zero or below a predetermined value, the diameter of the connecting orifice remains unchanged. In this specification, this diameter is referred to as the "reference diameter." When the differential pressure exceeds the predetermined value, the diameter of the connecting orifice gradually increases proportionally to the magnitude of the differential pressure. In this specification, the upper limit of the diameter of the connecting orifice without damage is referred to as the "maximum diameter." Furthermore, in this specification, the diameter of the connecting orifice that varies within the range of the reference diameter and the maximum diameter according to the magnitude of the differential pressure is referred to as the "variable diameter."

[0023] According to the invention, the vacuum cooking container is configured such that, with the lid attached to the open upper part of the container body, the portion other than the flow path of the exhaust unit remains airtight, so that steam is discharged from the interior of the vacuum cooking container to the outside only through the channels (flow path + connecting hole + exhaust guide hole) of the exhaust unit.

[0024] Next, the vacuum sous-vide cooking apparatus according to the present invention has a structure in which one or more heating plates are installed in the vacuum cooking chamber, the heating plates are equipped with heaters (heating elements), and one or more vacuum cooking containers are arranged on the upper surface of the heating plates. When food and liquids such as water or sauces (seasoning liquids) are put into the vacuum cooking containers, a vacuum pump is driven and power is supplied to the heaters, thereby applying negative pressure (vacuum pressure) to the vacuum cooking chamber, and the temperature of the vacuum cooking containers is increased by heat transfer through the heating plates equipped with heaters.

[0025] Therefore, as the temperature of the vacuum cooking container rises, the liquid (water) in the vacuum cooking container changes phase into vapor at a temperature far below 100°C (atmospheric boiling point), and its volume expands. At this time, because the internal pressure of the vacuum cooking container is higher than the vacuum pressure of the vacuum cooking chamber and lower than atmospheric pressure, the food in the vacuum cooking container is cooked at a low vacuum temperature.

[0026] On the other hand, when vacuum pressure is applied to the vacuum cooking chamber, the vacuum cooking container placed on the upper surface of the heating plate is lifted up. In this case, the heat from the heater is not transferred to the vacuum cooking container, or the heat transferred is less than expected.

[0027] Therefore, in the vacuum sous-vide cooking apparatus according to the present invention, a sealing unit is provided to secure the vacuum cooking container to the upper surface of the heating plate when vacuum pressure is applied to the vacuum cooking chamber to prevent gaps from forming between the vacuum cooking container and the heating plate. As an example of the sealing unit, an airbag is given in the embodiments described later, but it is not a limitation. The sealing unit can be a shape completely fixed to the vacuum sous-vide cooking apparatus, or it can be a detachable structure that can be separated as needed. Furthermore, the sealing unit is preferably positioned above the lid of the vacuum cooking container and at a predetermined distance from the lid.

[0028] In the vacuum cryogenic cooking apparatus according to the present invention, when the internal pressure of the vacuum cooking container increases due to the generation of steam from the food or liquid contained in the vacuum cooking container, in order to keep the pressure difference between the internal pressure of the vacuum cooking container and the vacuum pressure applied to the vacuum cooking chamber within a predetermined range or to gradually reduce the pressure difference, the steam is discharged from the inside of the vacuum cooking container into the vacuum cooking chamber through the passage of the exhaust unit provided on the side wall of the container body of the vacuum cooking container, and the inside of the vacuum cooking chamber is periodically or continuously evacuated to maintain the predetermined vacuum pressure.

[0029] The vacuum cryogenic cooking apparatus according to the present invention may include a vacuum gauge for detecting the pressure in the vacuum cooking chamber and a thermometer for detecting the temperature of the heating plate.

[0030] Furthermore, according to the vacuum sous-vide cooking apparatus of the present invention, a raised or recessed pattern is formed on the inner surface of the vacuum cooking container in contact with the food during the cooking process, so as to leave baking marks on the surface of the food.

[0031] In addition, the vacuum sous-vide cooking apparatus according to the present invention may include a flavor-enhancing unit, which enhances the flavor of the food by heating it for a short time (tens of seconds to 10 minutes) before consuming the food prepared using the vacuum sous-vide cooking method.

[0032] In addition, the vacuum cryogenic cooking apparatus according to the present invention may have one or more vacuum pumps, and a bypass pipeline may be connected to the exhaust pipe (vacuum pipeline) used to connect the vacuum cooking chamber and the vacuum pump, and one or more valves may be provided on the exhaust pipe.

[0033] Other features of the vacuum cooking container and vacuum cryogenic cooking apparatus according to the present invention will become clear through the following embodiments. Attached Figure Description

[0034] Figure 1 This is a perspective view showing the appearance of a vacuum cooking container with the lid closed according to an embodiment of the present invention.

[0035] Figure 2 This is a cross-sectional view showing the detailed structure of the exhaust unit in a vacuum cooking container according to an embodiment of the present invention.

[0036] Figure 3 This is an exploded perspective view showing the state of the diaphragm and clamp of the exhaust unit of a vacuum cooking container according to an embodiment of the present invention before they are fixed to the side wall of the container body.

[0037] Figure 4 This is a perspective view of a vacuum cryogenic cooking apparatus according to an embodiment of the present invention.

[0038] Figure 5 This is a perspective view showing the exterior of a vacuum cryogenic cooking apparatus with the door open, according to another embodiment of the present invention.

[0039] Figure 6 This is an illustrative diagram showing the working state of each part and the changes in the steak during cooking in the vacuum sous-vide cooking apparatus according to the present invention.

[0040] Figure 7 This is a diagram illustrating the structure of a vacuum cryogenic cooking apparatus according to another embodiment of the present invention. Detailed Implementation

[0041] In the following description, embodiments of the vacuum cooking container and vacuum cryogenic cooking apparatus according to the present invention will be illustrated based on the accompanying drawings.

[0042] Example of a vacuum cooking container

[0043] Figures 1 to 3 A vacuum cooking container 100 according to an embodiment of the present invention is shown.

[0044] In this embodiment, the vacuum cooking container 100 is composed of a cylindrical container body 110 with an open upper part and a lid 120 for opening and closing the upper part of the container body 110.

[0045] The planar shape of the container body 110 and the lid 120 can be any shape other than square.

[0046] The container body 110 and the lid 120 can be made of metal or synthetic resin. Furthermore, the container body 110 and the lid 120 can be made of the same or different materials.

[0047] In this embodiment, the container body 110 and the lid 120 are fixed or separated from each other by locking devices 130 provided on both long sides, and an airtight seal 150 is provided at the contact area between the container body 110 and the lid 120.

[0048] Furthermore, a raised or recessed pattern can be formed on the bottom plate 112 of the container body 110, so that grill marks or the like are formed on the surface of the food when cooking.

[0049] In this embodiment, an exhaust unit 140 is provided on the side wall 111 of the container body 110, and the exhaust unit 140 is used to connect the interior and exterior of the container body 110.

[0050] The exhaust unit 140 includes: a nozzle 141, which is installed from the outer surface of the sidewall 111 into a through hole formed in a portion of the sidewall 111 of the container body 110; a clamping plate 145, which is fixed to the inner surface of the sidewall 111 of the container body 110 with an exhaust guide hole 146 in a portion corresponding to the nozzle 141; and a diaphragm 143, which is disposed between the inner surface of the sidewall 111 of the container body 110 and the clamping plate 145, and has a connecting hole 144 with a diameter smaller than the diameter of the flow channel 142 through a portion corresponding to the flow channel 142 of the nozzle 141.

[0051] In this embodiment, the flow channel 142 of the nozzle 141, the connecting hole 144 of the diaphragm 143, and the exhaust guide hole 146 of the clamping plate 145 form a channel for neat discharge. Regarding the size (diameter) of the holes, the exhaust guide hole 146 is the largest, and the flow channel 142 is slightly larger than the connecting hole 144.

[0052] As the material for the diaphragm 143, a thin material with elastic recovery is preferably used, such as a synthetic resin sheet or an elastic membrane, and as the material for the clamping plate 145, a metal plate or a synthetic resin plate can be used.

[0053] When the materials of diaphragm 143 and clamp 145 can be fused together by heat or ultrasound, diaphragm 143 and clamp 145 can be manufactured as a single unit.

[0054] In this embodiment, there is a predetermined gap G between the diaphragm 143 and the inner end of the nozzle 141.

[0055] When cooking food under vacuum low temperature, if the internal pressure of the vacuum cooking container 100 is higher than the external pressure of the vacuum cooking container 100, the portion of the thin diaphragm 143 made of flexible material exposed through the exhaust port 146 of the clamp 145 will bulge towards the inner end of the nozzle 141 under the internal pressure of the vacuum cooking container 100. When the peripheral portion of the connecting hole 144 of the diaphragm 143 contacts the inner end of the nozzle 141, the bulging phenomenon of the diaphragm 143 will end.

[0056] Therefore, the maximum diameter of the connecting hole 144 of the diaphragm 143 can be increased according to the set size of the gap G. In addition, the gap G slightly delays the time for the steam generated during the cooking process to be completely discharged from the vacuum cooking container 100, thereby preventing the humidity in the vacuum cooking container 100 from dropping rapidly and allowing the food to be cooked in a moist state.

[0057] The variable diameter of the connecting hole 144 of the membrane 143, which elastically recovers between a reference diameter and a maximum diameter, varies depending on the material of the membrane 143, and is typically 0.2 to 1 mm, preferably 0.2 to 0.6 mm.

[0058] [Example of a vacuum sous-vide cooking apparatus]

[0059] Figures 4 to 7 An embodiment of the vacuum sous-vide cooking apparatus 200 according to the present invention is shown, which may include: a cabinet 210 provided with a vacuum cooking chamber (VC); a heating plate 250 provided in the vacuum cooking chamber (VC); a vacuum pump for applying vacuum pressure to the vacuum cooking chamber (VC); a pressing unit 270, which expands in volume when vacuum pressure is applied to the vacuum cooking chamber (VC) and contracts in volume when vacuum pressure is released; and a control unit 230 for controlling the operating states of the heating plate 250 and the vacuum pump.

[0060] In addition, multiple heating plates 250 can be arranged in multiple rows and / or multiple layers in the vacuum cooking chamber VC.

[0061] The embodiments will now be described in conjunction with the accompanying drawings.

[0062] First Embodiment

[0063] In the first embodiment, the cabinet 210 of the vacuum sous-vide cooking apparatus 200 is divided into two parts: an upper compartment and a lower compartment.

[0064] The upper compartment is equipped with a vacuum cooking chamber that can be opened and closed by a door 220. Additionally, a heating plate and a contact unit, as described in detail in the third embodiment, are provided, along with a vacuum gauge (not shown) for detecting the pressure in the vacuum cooking chamber, and a temperature sensor (not shown) for detecting the temperature (surface temperature) of the heating plate.

[0065] A vacuum pump is installed in the lower compartment (illustration omitted).

[0066] In addition, a control unit 230 is provided in front of the lower compartment of the cabinet 210, and a shifting and positioning mechanism 240 is provided in four positions (corners) below the lower compartment.

[0067] The control unit 230 may include multiple buttons with different functions, a timer for setting cooking time, and a display that shows the values ​​detected by the vacuum gauge and temperature sensor in numerical form.

[0068] Second Embodiment

[0069] exist Figure 5 In the vacuum sous-vide cooking appliance 200 shown, the interior of the integral cabinet 210 is divided into an upper space and a lower space.

[0070] A vacuum cooking chamber (VC) is provided in the upper space, which is opened and closed by door 220.

[0071] On one side of the upper front surface of the cabinet 210 (the part that does not interfere with the door 220), the control unit 230 with the same structure is installed in two layers, upper and lower.

[0072] A vacuum pump is built into the lower space (illustration omitted), and height adjustment components 260 for leveling the vacuum sous-vide cooking device 200 are installed at four positions (corners) at the bottom of the cabinet 210.

[0073] In addition, two heating plates 250 are provided above and below the vacuum cooking chamber (VC), and two vacuum cooking containers 100 are provided on each heating plate 250.

[0074] In addition, the lower surface of the heating plate 250, which is located on the upper side of the two heating plates, and the lower surface of the upper plate of the cabinet 210 are respectively provided with a close-fitting unit, which will be described in detail in the third embodiment.

[0075] Third Embodiment

[0076] exist Figure 7In the vacuum sous-vide cooking appliance 200 shown, the interior of the cabinet 210 is divided into 5 spaces. The cabinet 210 can be a single unit or an assembled unit that can be divided into 2 or more compartments.

[0077] In the third embodiment, two vacuum cooking chambers (VC) are arranged in the upper part of the cabinet 210, and three spaces are formed in the lower part of the cabinet 210 for arranging a multi-purpose chamber (UC), a vacuum pump chamber (PC), and a flavoring unit 290.

[0078] In the vacuum cooking chamber (VC) on the side where the door 220 is open, five heating plates 250 are arranged in five layers, spaced apart. For each heating plate 250, vacuum cooking containers 100 are arranged in two rows.

[0079] The other vacuum cooking chamber (VC) is covered by the open door 220 of the first vacuum cooking chamber (VC), and the other vacuum cooking chamber (VC) may have four layers of heating plates 250. That is, the number of heating plates 250 in the two vacuum cooking chambers (VC) may be different or the same.

[0080] like Figure 6 As shown, the heating plate 250 is equipped with a heater H.

[0081] The number of heaters H installed on each heating plate 250 can be arbitrarily determined.

[0082] Furthermore, a sealing unit 270 is provided above each vacuum cooking container 100. When the sealing unit 270 is filled with an airbag at a predetermined pressure to prevent air or other gases from entering or exiting, a clamp 280 or similar device can be installed on the lower surface of the heating plate 250 or the lower surface of the upper plate of the cabinet 210 to allow the airbag to be installed or removed. Alternatively, an airbag that allows gas to enter and exit through a gas pipe equipped with a valve can also be used.

[0083] Examples of flavor-enhancing units 290 include microwave ovens or ovens.

[0084] [Changes in ingredients and the working status of various parts of the device during sous-vide cooking]

[0085] Figure 6 This diagram illustrates the operation of each part of the apparatus and the changes in the food 300 when cooking food 300 using the vacuum cooking container 100 and the vacuum sous-vide cooking apparatus according to the present invention. The food 300 is assumed to be steak (meat).

[0086] First, place the vacuum cooking container 100 containing the ingredients 300 on the upper surface of the heating plate 250 inside the vacuum cooking chamber, and then close the door of the vacuum cooking chamber to seal it.

[0087] Then, by operating the control unit, the cooking time, cooking temperature, etc. are set, and the vacuum pump is started.

[0088] In this state, a vacuum pressure is applied within the vacuum cooking chamber, and the heater H of the heating plate 250 generates heat, thereby heating the temperature of the vacuum cooking container 100 to the set cooking temperature. At this time, the air bladder, which acts as a contact unit 270, expands and presses against the upper surface of the heating plate 250 to prevent the vacuum cooking container 100 from being lifted.

[0089] The vacuum cooking chamber continuously exhausts air until the internal pressure reaches the set vacuum pressure. During this process, air inside the vacuum cooking container 100 is drawn into the vacuum cooking chamber through the exhaust unit, and the internal pressure inside the vacuum cooking container 100 becomes negative pressure (vacuum pressure).

[0090] When the pressure inside the vacuum cooking container 100 becomes negative, the muscle tissue between the food 300 inside the vacuum cooking container 100 widens, and its shape expands by 30% to 40% of its volume compared to its volume under atmospheric pressure.

[0091] Therefore, when liquids such as water or seasoning liquid 301 are added together with food ingredients 300, the seasoning liquid or the like can easily penetrate into the interior of food ingredients 300.

[0092] During the set cooking time, the internal pressure of the vacuum cooking container 100 is always maintained higher than the negative pressure applied to the vacuum cooking chamber. Typically, the vacuum pressure applied to the vacuum cooking chamber is about 5% of atmospheric pressure, while the internal pressure of the vacuum cooking container 100 is 10% to 15% of atmospheric pressure.

[0093] When the set cooking time ends, the negative pressure in the vacuum cooking chamber is released, becoming atmospheric pressure, and power supply to the heater H stops. The volume of the air bladder attached to unit 270 returns from its expanded state to its original state.

[0094] Then, open the door of the vacuum cooking chamber, take out the vacuum cooking container 100, and complete the entire process of vacuum sous-vide cooking. The volume of the food that expanded under negative pressure returns to its original volume.

[0095] The embodiments illustrating the technical concept of the present invention have been described above. However, the present invention is not limited to the described structure and function. Those skilled in the art will readily understand that various changes and modifications can be made to the present invention without departing from the scope of the technical concept described in the description and claims.

[0096] As a variation, when the cabinet is a combination type that can be divided into two or more compartments (e.g., a first compartment and a second compartment), these compartments can be arranged in the left-right direction instead of the up-down direction. Similarly, when the cabinet is an integral type that is internally divided into two or more spaces (e.g., a first space and a second space), these spaces can also be arranged in the left-right direction instead of the up-down direction.

[0097] As another variation, the close-fitting unit can be a pneumatic cylinder mechanism, etc.

[0098] In addition, the ingredients can be in powder form or mixed with seasoning liquid for cooking.

[0099] Therefore, all such appropriate changes, modifications and equivalents should be considered to be within the scope of this invention.

[0100] In the picture

[0101] 100: Vacuum cooking container

[0102] 110: Container body

[0103] 111: Side wall; 112: Base plate

[0104] 120: Lid

[0105] 130: Locking device

[0106] 140: Exhaust unit

[0107] 141: Nozzle, 142: Flow channel

[0108] 143: Diaphragm, 144: Connecting hole

[0109] 145: Clamping plate; 146: Vent guide hole

[0110] G: Gap

[0111] 150: Seal

[0112] 200: Vacuum sous-vide cooking device

[0113] 210: Cabinet

[0114] VC: Vacuum Cooking Chamber

[0115] 220: Door

[0116] 230: Control Unit

[0117] 240: Displacement and positioning mechanism

[0118] 250: Heating plate

[0119] H: Heater

[0120] 260: Height adjustment component

[0121] 270: Close to unit

[0122] 280: Fixture

[0123] 290: Flavor Enhancement Unit

[0124] UC: Multipurpose Room

[0125] PC: Vacuum pump chamber

[0126] 300: Ingredients

[0127] 301: Seasoning liquid

Claims

1. A vacuum cooking container, used for cooking food at low temperatures under vacuum conditions within the vacuum cooking chamber of a vacuum cryogenic cooking apparatus, characterized in that: It consists of a cylindrical container body that is open at the top, and a lid at the top that is open for opening and closing the container body. The main body of the container consists of a bottom plate and side walls. A seal is provided between the contact portion of the container body and the lid to seal the internal space of the vacuum cooking container formed when the lid is placed over the open upper part of the container body. An exhaust unit, used to connect the internal space of a vacuum cooking container with the outside, is located on a portion of the side wall of the container body. The exhaust unit includes: A nozzle is installed in a through-hole formed in a part of the side wall of the container body; The clamp, with an exhaust guide hole through the portion corresponding to the nozzle, is fixed to the inner side of the side wall of the container body; and A diaphragm is disposed between the inner surface of the side wall of the container body and the clamping plate, and has a connecting hole with a diameter smaller than that of the nozzle flow channel. There is a predetermined gap between the diaphragm and the inner end of the nozzle. The diameter of the connecting holes formed in the diaphragm varies according to the pressure difference between the internal pressure of the vacuum cooking container and the external pressure around the vacuum cooking container, which changes when cooking food at low vacuum temperatures.

2. A vacuum cryogenic cooking apparatus, comprising a vacuum cooking container as described in claim 1, capable of cryogenically cooking food under vacuum, characterized in that, include: The cabinet is either an assembled type divided into a first compartment and a second compartment, or an integrated type with an internal space divided into a first space and a second space. A vacuum cooking chamber is located in the first compartment or first space, and is opened and closed by a door; Heating plate, located in the vacuum cooking chamber; A vacuum pump, configured in the second compartment or second space, applies vacuum pressure to the vacuum cooking chamber through an exhaust pipe; The unit is mounted in the first compartment or space or on the heating plate. When vacuum pressure is applied to the vacuum cooking chamber, the pressure is applied to the vacuum cooking container, causing the vacuum cooking container to adhere tightly to the heating plate. When the vacuum pressure is released, the pressure is removed. as well as The control unit is used to control the operating status of the heating plate and the vacuum pump.

3. The vacuum low-temperature cooking apparatus according to claim 2, characterized in that, The flavoring unit or multi-purpose compartment is located in the second compartment or second space, and the unit can be detached from the first compartment or first space or heating plate.

Images