A heating vessel using a cylindrical standing structure

Abstract

According to one embodiment of the present disclosure, there is provided a heating container including: a cylindrical body having a first storage space therein; a cover attached to one side of the body to open and close the body, the cover having a through hole formed therein so that the internal space of the body is fluidly connected to the outside; and a moisture supply unit disposed on the inner bottom surface of the body, the moisture supply unit having a second storage space formed therein with a volume that is 1 / 35 to 1 / 25 of the volume of the first storage space.

Description

[Technical Field]

[0001] The present disclosure relates to a heating vessel, and more particularly to a heating vessel that uses a cylindrically shaped standing structure. [Background technology]

[0002] The material described in this section merely provides background information related to the present disclosure and may not constitute prior art.

[0003] With the increase in nuclear families and single-person households, a variety of instant (Ready To Eat, Ready To Cook) foods have been developed to suit the modern dietary patterns of people who prefer quick and easy cooking, and related consumption is on the rise (Non-Patent Document 1). As a result, the use of microwave ovens, which heat quickly and allow for easy cooking, has become commonplace, with microwave ovens now in more than 95% of households in developed countries such as Korea.

[0004] In a microwave oven, electrical energy is converted into electron energy by a super-high frequency oscillator called a magnetron, and negatively and positively charged molecules in food rotate every time the direction of the electric field changes. The frictional heat generated in this process heats the food. In other words, microwaves are irradiated onto food, inducing the vibration of the moisture (i.e., water molecules) in the food, which generates frictional heat that causes microwave-sensitive substances to be dielectrically heated.

[0005] Microwave cooking is affected not only by the dielectric properties of the food itself, but also by various other factors such as size, shape, surface area / volume ratio, and specific heat. Among these, the shape and arrangement of the object to be heated are known to be very important factors in microwave heating. In the case of a spherical object, energy tends to concentrate at the center, while in the case of an angular object, energy tends to concentrate at the angular parts (Non-Patent Document 2).

[0006] Problems have been raised about microwave cooking, such as uneven heating of food and large internal temperature variations. Depending on the characteristics of the food, uneven heating can lead to problems with quality and taste. For example, when cooking frozen dumplings in a microwave, the edges of the dumplings (where the wrapper is attached) can overheat, causing them to dry out, resulting in a poor texture and the discovery of undercooked areas (cold spots). To address this issue, consumers often cook the dumplings in the bag (sealed in plastic wrap) or add extra water to prevent moisture evaporation during microwave cooking. However, no specific cooking guidelines for these methods have been published, and their effectiveness is unclear.

[0007] Conventionally, bag-shaped heating containers have been used, but because they are not structured to be able to support themselves, there is a problem that when food is placed inside, the outer shape of the food may be damaged.

[0008] To solve this problem, a polygonal heating container was devised, but this has the problem that electromagnetic energy is concentrated at the corners, and the energy is not distributed evenly throughout the heating container, so the food being cooked is not heated evenly.

[0009] Furthermore, although the outer shape of the food to be cooked is not damaged when cooking using a microwave oven, it is difficult for the user to directly measure the appropriate amount of water to cook the food moistly.

[0010] Furthermore, most conventional heating containers are disposable, which is uneconomical and has a negative impact on the environment.

[0011] Furthermore, the reusable heating containers that are used to solve the above problems have a complicated structure, which makes disassembly and cleaning difficult. [Prior art documents] [Non-patent literature]

[0012] [Non-Patent Document 1] Lee Woo-seok, Choi Jung-wook, Song Hyuk-hwan, Ko Sung-hyuk (2020). Current Status of Microwave Oven Susceptor Packaging Technology Development, Journal of the Korean Academy of Packaging, 26(3), 133-138 [Non-patent document 2] Ohisson T, Bengtsson N (2001). Microwave technology and foods. Advances in Food and Nutrition Research 43,65-104. Summary of the Invention [Problem to be solved by the invention]

[0013] In contrast, an object of the present disclosure is to provide a heating container having a structure that allows the heating container itself to be supported on a horizontal surface.

[0014] Another object of the present disclosure is to provide a heating container in which electromagnetic wave energy spreads uniformly inside the heating container.

[0015] Another object of the present disclosure is to provide a heating container that can cook food moistly without damaging the outer shape of the food, even without the user having to measure it separately.

[0016] Another object of the present disclosure is to provide a heating container that can be used multiple times.

[0017] Another object of the present disclosure is to provide a heating container that has a simple structure and is easy to manufacture, disassemble, and clean.

[0018] The problems to be solved by the present invention are not limited to those mentioned above, and other problems not mentioned will be clearly understood by those skilled in the art from the following description. [Means for solving the problem]

[0019] According to various embodiments of the present disclosure, there is provided a heating container including: a cylindrical body having a first storage space therein; a cover attached to one side of the body and configured to open and close the body, the cover including a through hole and a valve provided in the through hole so that the internal space of the body is fluidically connected to the outside; and a moisture supply unit disposed on the inner bottom surface of the body, the moisture supply unit having a second storage space formed therein with a volume that is 1 / 35 to 1 / 25 of the volume of the first storage space.

[0020] Also, preferably, the diameter of the body according to various embodiments of the present disclosure is 1 / 1.5 to 1 / 2 of the height of the body, and the height of the body is 2 / 3 or less of the internal height of a heating mechanism configured to heat the heating container.

[0021] Preferably, the water supply unit according to the first embodiment of the present disclosure is disposed at the center of the inner bottom surface of the body and has a cylindrical shape.

[0022] Preferably, the moisture supplying portion according to the second and third embodiments of the present disclosure is formed to protrude from the inner bottom surface of the body and to have an annular shape along the inner circumferential surface of the body.

[0023] Preferably, the body according to the second embodiment of the present disclosure includes an injection passage formed between an inner surface of the body and an outer surface of the body, the second accommodating space is fluidly connected to the injection passage, and the water supply portion has a plurality of communication holes formed on the upper surface of the water supply portion.

[0024] Preferably, the water supply unit according to the third embodiment of the present disclosure is open above.

[0025] In addition, preferably, the moisture supply part according to the fourth and fifth embodiments of the present disclosure is formed between the inner bottom surface of the body and the outer bottom surface of the body, and a plurality of communication holes are formed on the inner bottom surface of the body so as to provide fluid communication between the second storage space and the first storage space.

[0026] Preferably, the body according to the fourth embodiment of the present disclosure includes an injection channel formed between an inner surface of the body and an outer surface of the body, and the second accommodating space is in fluid communication with the injection channel.

[0027] Preferably, the inner bottom surface of the body according to the fifth embodiment of the present disclosure is formed to be removable from the body. [Effects of the Invention]

[0028] As described above, according to various embodiments of the present disclosure, the heating container has the advantage of being able to stand on its own on a horizontal surface.

[0029] In addition, according to various embodiments of the present disclosure, the heating container is formed in an overall cylindrical shape, which allows electromagnetic energy to spread uniformly inside the heating container, thereby resulting in the effect of cooking the food evenly.

[0030] In addition, according to various embodiments of the present disclosure, the ratio between the volume of the water supply section and the volume of the body is predetermined, so the user only needs to fill the water supply section with water, which has the advantage of providing the appropriate amount of water without the need for separate measurement.

[0031] Additionally, various embodiments of the present disclosure provide the heating container with the advantage of being multi-useable.

[0032] Furthermore, according to some embodiments of the present disclosure, the heating container has a simple structure, which reduces manufacturing costs and allows for easy disassembly and cleaning. [Brief explanation of the drawings]

[0033] [Figure 1] 1 is a perspective view of a heating container according to a first embodiment of the present disclosure. FIG. [Figure 2] 1 is a cross-sectional perspective view of a heating vessel according to a first embodiment of the present disclosure. [Figure 3a] FIG. 10 is a cross-sectional perspective view of a heating vessel according to a second embodiment of the present disclosure. [Figure 3b] FIG. 10 is a plan view of a body according to a second embodiment of the present disclosure. [Figure 4] FIG. 10 is a cross-sectional perspective view of a heating vessel according to a third embodiment of the present disclosure. [Figure 5a] FIG. 10 is a cross-sectional perspective view of a heating vessel according to a fourth embodiment of the present disclosure. [Figure 5b] FIG. 10 is a plan view of a body according to a fourth embodiment of the present disclosure. [Figure 6] FIG. 10 is a cross-sectional perspective view of a heating vessel according to a fifth embodiment of the present disclosure. DETAILED DESCRIPTION OF THE INVENTION

[0034] Hereinafter, some embodiments of the present disclosure will be described in detail with reference to the drawings. When assigning reference numerals to components in each drawing, it should be noted that the same components are assigned the same numerals as much as possible, even if they appear in different drawings. Furthermore, in describing the present disclosure, if a detailed description of related known structures or functions is deemed to obscure the gist of the present disclosure, the detailed description will be omitted.

[0035] In describing components of the embodiments of the present disclosure, reference numerals such as 1, 2, i), ii), a), b) may be used. Such reference numerals are used merely to distinguish the component from other components, and do not limit the essence or order or sequence of the components. When a part of the specification "includes" or "has" a certain component, this does not exclude other components and means that the part may further include other components, unless explicitly stated to the contrary.

[0036] In this disclosure, "upward" means the direction in which the height of the body increases in FIG.

[0037] In addition, in this disclosure, "downward" refers to the direction in which the height of the body decreases in FIG.

[0038] Also, in this disclosure, illustrations and depictions of some components other than the main components, such as the detailed joining structure of the body and cover, are omitted, but it should be noted that such components are naturally included.

[0039] Heating vessel according to the first embodiment FIG. 1 is a perspective view of a heating vessel according to a first embodiment of the present disclosure.

[0040] Referring to FIG. 1, a heating container 1 according to a first embodiment of the present disclosure includes a body 10 and a cover 12 attached to one surface of the body 10 and configured to open and close the body 10 .

[0041] The body 10 is formed to have a generally hollow columnar shape. Preferably, the body 10 may be cylindrical with an internal storage space (V1). This allows the body 10 to stand on a horizontal surface, and allows food to be placed inside the body 10 and cooked without the need for additional equipment, thereby increasing user convenience. In addition, because of the cylindrical shape, the energy generated by the electric field does not concentrate in a corner or other area, as is the case with polygonal columns, but spreads evenly throughout. This allows food placed at the same distance from the center of the body 10 to receive the same energy and be heated evenly.

[0042] The height of the body 10 may be preferably formed to be 2 / 3 or less of the internal height of the microwave oven, which allows the food to be placed inside the body 10 without too much difference in height between the top and bottom of the food, resulting in the food being heated evenly in the vertical direction.

[0043] At this time, the diameter (L) of the body 10 is smaller than the height (H) of the body 10. Preferably, the diameter (L) of the body 10 may be 1 / 1.5 to 1 / 2 of the height (H). That is, the body 10 is formed to be long and slender overall, but is not formed to be excessively long in the length direction, so that it is suitable for multiple foods to be cooked standing upright and cooked evenly.

[0044] The cover 12 is configured to open and close the body 10. Preferably, the cover 12 may be attached to the open top surface of the cylindrical body 10.

[0045] A through-hole 120 is formed in the cover 12. The through-hole 120 is formed on one side of the cover 12 to allow fluid communication between the inside and outside of the body 10. When the body 10 is heated, fluid inside the body 10 can be discharged to the outside of the body 10 through the through-hole 120.

[0046] Preferably, the through-hole 120 may be provided with a valve (not shown) configured to open above a certain pressure. Here, the certain pressure refers to a pressure at which the vapor pressure when the inside of the body 10 is saturated is released to the atmosphere. This can prevent problems such as explosion of the heating container 1 due to excessive internal pressure.

[0047] FIG. 2 is a cross-sectional perspective view of a heating vessel according to a first embodiment of the present disclosure.

[0048] 2, the heating container 1 according to the first embodiment of the present disclosure includes a water supply unit 14 formed therein. The water supply unit 14 has a storage space (V2) therein for storing a fluid, preferably water.

[0049] The moisture supplier 14 according to the first embodiment is formed at the center of the inner bottom surface of the body 10. The center of the body 10 is where the intensity of concentrated electromagnetic energy is strongest. Therefore, the electromagnetic energy transmitted to the moisture supplier 14 is concentrated, and the energy directly applied to the food is reduced. In other words, the food is placed away from the center, which has the effect of heating the food evenly without heating only a portion of it.

[0050] The volume of the internal storage space (V2) of the moisture supplying unit 14 is preferably 1 / 35 to 1 / 25 of the volume of the storage space (V1) of the body 10. This value was derived through actual experiments, and is the volume of the moisture supplying unit 14 that can optimally supply moisture without affecting the outer shape of the food to be cooked, i.e., the amount of moisture provided.

[0051] The actual experimental method is as follows.

[0052] The amount of water supplied in each experimental example was set to 1 / 15, 1 / 25, 1 / 35, 1 / 50 and 0 (no water added) of the volume of the storage space (V1), and the volume of the food to be cooked was 40% or less of the volume of the body 10 storage space (V1).

[0053] For each experiment, the same microwave oven was used, and the heating container 1 containing the food was heated by the microwave oven until the core temperature of the food reached 45°C or higher. At that time, the microwave oven output was 700W.

[0054] In each experiment, the temperature of the food was measured at five internal points after heating, and the average temperature and temperature deviation of the five points were calculated.

[0055] The moisture content was measured at five points on the outermost edge of the skin, which is the part that dries the most easily. The average moisture content and moisture content deviation at the five points were calculated. The moisture content was measured using the atmospheric drying method.

[0056] The results of each experiment according to the above experimental method are shown in Table 1.

[0057] [Table 1]

[0058] The results of Experiment 5 show that the temperature deviation after cooking is the lowest. The moisture content is also the lowest.

[0059] Looking at Experiments 1 to 4, it was confirmed that the temperature deviation (temperature uniformity) depending on the amount of water supplied was similar, and in particular, the average moisture content was similar in Experiments 1 to 3. Furthermore, comparing Experiments 3 and 4, it was confirmed that when the amount of water supplied was 1 / 35, the moisture content was more than 10% higher, or the average moisture content was about 5% higher, than when the amount was 1 / 50. This shows that when the amount of water supplied was 1 / 35 or more of the total container volume, the moisture content of the food after heating was significantly improved.

[0060] Visual observations and measurements showed that when the moisture supply rate was 1 / 35 or more, i.e., in Experiments 1 to 3, steam filled the microwave oven to the point that it was difficult to see the food being cooked. It was confirmed that when the water contained in the moisture supply section was heated to generate steam, and when the steam came into contact with the food being cooked, the temperature difference between the food and the steam caused it to condense into droplets, making the food moist.

[0061] On the other hand, in Experiment 1, it was confirmed that the outer shape of the cooked food was deformed, which was due to excessive supply of water. Furthermore, it was confirmed that the deviation in water content in Experiment 1 was more than 25% compared to the deviation in water content in Experiment 2. It can be seen that if the amount of water supplied to the inside of the body 10 is more than a certain amount, the outer shape of the cooked food is changed, and the cooked food is not cooked evenly and moistly, but is concentrated in only certain parts. In other words, it can be seen that if the appropriate amount of water is not supplied, it can have a negative impact on both the appearance and texture of the cooked food.

[0062] As can be seen from Experiments 1 to 5, when the volumetric moisture supply rate of the body is 1 / 35 to 1 / 25, the moistness of the food being cooked is maintained and the outer shape after cooking is also properly maintained.

[0063] When the heating container 1 is first manufactured, the water supply unit 14 can be sealed with a separate cover (not shown) while water is stored in the water supply unit 14. This allows the user to remove the cover and use the heating container 1 immediately.

[0064] Furthermore, each time the user uses the heating container 1, the user can directly inject water into the water supply unit 14, which has the advantages of being easy to use and capable of being used multiple times.

[0065] The moisture supply unit 14 according to the first embodiment is an embodiment disposed in the center of the body 10. Meanwhile, the moisture supply units according to second to fifth embodiments described below are embodiments in which the position and shape within the body 10 are partially modified. Various embodiments of the moisture supply unit will be described below.

[0066] Heating vessel according to the second embodiment Figures 3a and 3b are cross-sectional perspective and plan views of a heating vessel according to a second embodiment of the present disclosure, respectively;

[0067] 3a and 3b, the moisture supply part 24 according to the second embodiment is formed to protrude from the inner surface of the body 20 toward the inside of the body 20. Preferably, the moisture supply part 24 is formed along the periphery of the inner bottom surface of the body 20 and may be formed in an overall ring shape.

[0068] An annular flow path is formed inside the water supply unit 24, and water is stored in this flow path. The volume of the storage space (V2) inside the water supply unit 24 formed by the flow path is 1 / 35 to 1 / 25 of the volume of the storage space (V1) of the body 20.

[0069] A plurality of communication holes 242 are formed on the upper surface of the moisture supply part 24. This allows the fluid in the receiving space (V2) to diffuse into the inside of the body 20.

[0070] According to the second embodiment, an injection channel 200 is formed between the outer and inner peripheral surfaces of the body 20. The injection channel 200 extends from the upper surface of the body 20 to the inner bottom surface of the body 20 (see FIG. 3b). Water is supplied to the water supplier 24 through the injection channel 200. That is, since a user only needs to add water to the heating container 2 through the injection channel 200, there is an advantage in that the heating container 2 can be used multiple times.

[0071] The moisture supplying unit 24 according to the second embodiment is formed to surround the food from the outside, which has the advantage that even if multiple food items are placed at different distances from the center of the body 20, all of the multiple food items can be supplied with sufficient moisture.

[0072] Heating vessel according to the third embodiment FIG. 4 is a cross-sectional perspective view of a heating vessel according to a third embodiment of the present disclosure.

[0073] 4, the moisture supply part 34 according to the third embodiment of the present disclosure is formed to protrude from the inner surface of the body 30 toward the inside of the body 30. Preferably, the moisture supply part 34 is formed along the periphery of the inner bottom surface of the body 30 and may be formed in an overall ring shape.

[0074] The volume of the storage space (V2) formed inside the moisture supply part 34 is 1 / 35 to 1 / 25 of the volume of the storage space (V2) of the body 30.

[0075] One side of the water supply unit 34 is open. In this case, the open side is preferably the top side of the water supply unit 34. A user can inject water into the water supply unit 34 through the open side. This has the advantage that the heating container 3 can be used multiple times.

[0076] The heating container 3 according to the third embodiment has a relatively simple structure, which is advantageous in that it reduces manufacturing costs and is easy to manufacture. Furthermore, as in the second embodiment, the moisture supplying unit 34 is configured to surround the food items, which is advantageous in that even if the food items are arranged irregularly, all of the food items are provided with appropriate moisture.

[0077] Heating vessel according to the fourth embodiment Figures 5a and 5b are cross-sectional perspective and plan views of a heating vessel according to a fourth embodiment of the present disclosure, respectively;

[0078] 5a and 5b, the moisture supplying part 44 according to the fourth embodiment is formed between the inner bottom surface and the other bottom surface of the body 40. That is, the moisture supplying part 44 according to the fourth embodiment is formed inside the body 40, but the concept encompasses the space formed below the inner bottom surface.

[0079] The volume of the storage space (V2) in the moisture supply part 44 is 1 / 35 to 1 / 25 of the volume of the storage space (V1) of the body 40.

[0080] A plurality of communication holes 442 are formed on the upper surface of the moisture supply part 44. This allows the fluid in the containing space (V2) to diffuse into the inside of the body 40.

[0081] According to the fourth embodiment, an injection channel 400 is formed between the outer and inner peripheral surfaces of the body 40. The injection channel 400 extends from the upper surface of the body 40 to the inner bottom surface of the body 40 (see FIG. 5b). Water is supplied to the water supplier 44 through the injection channel 400. That is, since a user only needs to add water to the heating container 4 through the injection channel 400, there is an advantage in that the heating container 4 can be used multiple times.

[0082] The moisture supplying unit 44 according to the fourth embodiment is configured to supply moisture from the bottom of the food, which allows sufficient moisture to be supplied to the bottom of the food, where moisture supply is relatively poor, resulting in an overall moist texture of the food.

[0083] Heating vessel according to the fifth embodiment FIG. 6 is a cross-sectional perspective view of a heating vessel according to a fifth embodiment of the present disclosure.

[0084] 6, the moisture supply unit 54 according to the fifth embodiment is formed between the inner bottom surface and the other bottom surface of the body 50. That is, the moisture supply unit 54 according to the fifth embodiment is formed inside the body 50, but is a concept that encompasses the space formed below the inner bottom surface.

[0085] The volume of the storage space (V2) in the moisture supply part 54 is 1 / 35 to 1 / 25 of the volume of the storage space (V1) of the body 50.

[0086] A plurality of communication holes 542 are formed on the upper surface of the moisture supply part 54. This allows the fluid in the containing space (V2) to diffuse into the inside of the body 50.

[0087] The upper surface of the moisture supplying unit 54 according to the fifth embodiment is configured to be detachable from the body 50. The inner diameter of the moisture supplying unit 54 is smaller than the inner diameter of the body 50. As a result, even when food to be cooked is placed on the upper surface of the moisture supplying unit 54, the upper surface of the moisture supplying unit 54 is stably attached to the moisture supplying unit 54.

[0088] The user can detach the upper surface of the water supply unit 54 from the body 50, pour water directly into the storage space (V2) formed inside, and then attach the upper surface of the water supply unit 54 to the body 50. That is, this has the advantage of making it easy to use the heating container 5. Another advantage is that the water supply unit 54 can be easily disassembled, which is convenient for cleaning, etc.

[0089] The moisture supplier 54 according to the fifth embodiment has an advantage that it can provide appropriate moisture even to the bottom of the food to be cooked, similar to the moisture supplier 44 according to the fourth embodiment.

[0090] Furthermore, the moisture supply unit 54 according to the fifth embodiment has a simple structure and is easy to manufacture, which has the advantage of reducing the manufacturing cost.

[0091] The above description is merely an illustrative example of the technical concept of the present embodiment, and various modifications and variations are possible within the scope of the essential characteristics of the present embodiment, as long as they do not deviate from the essential characteristics of the present embodiment. Therefore, the present embodiment is intended to illustrate, not limit, the technical concept of the present embodiment, and the scope of the technical concept of the present embodiment is not limited by such examples. The scope of protection of the present embodiment should be interpreted according to the following claims, and all technical concepts within the scope equivalent thereto should be interpreted as being included in the scope of the present embodiment. [Explanation of symbols]

[0092] 1, 2, 3, 4, 5: Heating container 10, 20, 30, 40, 50: Body 12:Cover 14, 24, 34, 44, 54: Moisture supply section

Claims

1. a cylindrical body having a first storage space therein; a cover attached to one surface of the body to open and close the body, the cover including a through hole and a valve provided in the through hole so that an internal space of the body is fluidically connected to the outside; a moisture supply unit disposed on the inner bottom surface of the body, the moisture supply unit having a second storage space formed therein, the second storage space having a volume that is 1 / 35 to 1 / 25 of the volume of the first storage space; heating container.

2. the diameter of the body is 1 / 1.5 to 1 / 2 of the height of the body; The heating vessel of claim 1 , wherein the height of the body is no more than two-thirds of the interior height of a heating mechanism configured to heat the heating vessel.

3. The heating container according to claim 1 , wherein the moisture supply portion is arranged at the center of the inner bottom surface of the body and has a cylindrical shape.

4. The heating container according to claim 1 , wherein the moisture supply portion is formed to protrude from an inner bottom surface of the body and to have an annular shape along an inner circumferential surface of the body.

5. the body includes an injection channel formed between an inner surface of the body and an outer surface of the body; the second receiving space is in fluid communication with the injection channel; The heating container according to claim 4 , wherein the moisture supplying part has a plurality of communication holes formed on an upper surface of the moisture supplying part.

6. The heating vessel according to claim 4 , wherein an upper portion of the moisture supply section is open.

7. the moisture supply portion is formed between an inner bottom surface of the body and an outer bottom surface of the body, The heating container according to claim 1 , wherein a plurality of communication holes are formed in the inner bottom surface of the body so that the second receiving space and the first receiving space are fluidly connected to each other.

8. the body includes an injection channel formed between an inner surface of the body and an outer surface of the body; The heating vessel of claim 7 , wherein the second accommodating space is in fluid communication with the injection channel.

9. The inner bottom surface of the body is configured to be removable from the body; The heating container according to claim 7 , wherein the inner diameter of the moisture supplying portion is smaller than the inner diameter of the body.

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