A multi-functional simultaneous cooking appliance that can prepare healthy meals and also functions as a lunchbox; methods for preparing and eating healthy meals; and how to use the multi-functional simultaneous cooking appliance that can prepare healthy meals and also functions as a lunchbox.

Abstract

We offer a multi-functional simultaneous cooking appliance that can also be used as a lunchbox, which helps prevent, improve, and slow the progression of lifestyle-related diseases and other diet-related illnesses, while also being energy-efficient, shortening cooking time, and enabling the creation of healthy meals that can be used for dieting. [Solution] The structure separates and collects lipids, carbohydrates, and sodium from inside the food, which are causes of lifestyle-related diseases, into pot 1 during simultaneous heating and cooking. It is possible to cook more than one serving for one person in pot 1, small pots 2a and 2b, and multiple small pots simultaneously in one heating cycle, resulting in excellent heating energy efficiency and reduced cooking time. Furthermore, since the heating unit 9 can be removed, it can be used in campsites or disaster areas without electricity, and it can also be used as a lunch box that can store plates. It can also be used as a lunch box that can be carried in its cooked state without having to repack the food, thus reducing energy consumption during cooking and shortening cooking time.

Description

Technical Field

[0001] The present invention relates to the technology of a multi-functional simultaneous cooker that can make healthy food, a heating multi-functional simultaneous cooker, and a lunch box. Specifically, it relates to the technology of making healthy food that can also be used for dieting by reducing lipids, carbohydrates, and sodium through simultaneous cooking, the technology of a multi-functional simultaneous cooker, a heating multi-functional simultaneous cooker, and the technology of becoming a lunch box in the state of simultaneous cooking, which is related to improving cooking energy efficiency and shortening housework cooking time.

Prior Art Documents

Patent Documents

[0002]

Patent Document 1

Patent Document 2

Patent Document 3

Patent Document 4

Patent Document 5

Patent Document 6

Summary of the Invention

Problems to be Solved by the Invention

[0003] The present invention relates to the technology of a multi-functional simultaneous cooker that can make healthy food, a heating multi-functional simultaneous cooker, and a lunch box. Figure 1 shows the heating multi-functional simultaneous cooker, Figure 2 shows the multi-functional simultaneous cooker and the heat-retaining lunch box.

[0004] The first problem to be solved by the invention is to make healthy food that can prevent, improve, or slow down the progression of food-related diseases such as lifestyle diseases.

[0005] Lifestyle-related diseases are influenced by the lipids, sugars, and sodium contained in the ingredients and seasonings of our daily diet.

[0006] More specifically, lipid-related conditions include dyslipidemia, heart disease, and cerebrovascular disorders; carbohydrate-related conditions include diabetes; sodium-related conditions include hypertension and cancer.

[0007] The challenge is to provide healthy foods that are low in lipids, carbohydrates, and sodium from salt, which are found in ingredients and seasonings. This invention was devised to solve that problem.

[0008] Naturally, healthy foods are low in fat and sugar, making them suitable for dieting.

[0009] In other words, the goal is to provide multi-functional simultaneous cooking appliances and multi-functional simultaneous heating appliances that are designed for making healthy and diet-friendly meals.

[0010] Furthermore, the present invention provides a multi-functional simultaneous cooking device that has a structure that allows for the simultaneous heating of small pots 2a and 2b, which are used for preparing healthy foods, either inside or on top of the main pot 1, by heating the main pot 1. The aim is to provide a multi-functional simultaneous cooking device with extremely high heating energy efficiency, and by providing a heating unit 9, the aim is to provide a heating multi-functional simultaneous cooking device.

[0011] Regarding the basic quantity and types of ingredients used in cooking, it is possible to cook two or more types of ingredients simultaneously in a single heating cycle, providing a nutritionally balanced meal for at least one person. If rice is being cooked, it is possible to cook three or more types of ingredients at the same time, and the meal is served in the bento box as is.

[0012] Simultaneous heating and cooking allows for the preparation of healthy, nutritionally balanced meals, reduces cooking time, and minimizes unnecessary energy consumption, thus playing a significant social role.

[0013] Furthermore, traditional kitchens typically contained multiple cooking appliances, such as pots, frying pans, rice cookers, steamers, deep fryers, and lunch boxes.

[0014] The multi-functional simultaneous cooker of the present invention can be used for various cooking methods such as rice cooking, steaming, simmering, baking, and frying, and depending on its size that can be carried after cooking, it can also be used as a lunch box. Regarding rice cooking, three types of cooking can be performed: conventional rice cooking, sugar cut, and healthy meal preparation.

[0015] That is, it is possible to minimize the necessary cooking appliances in the kitchen.

[0016] This can also reduce unnecessary production in society for cooking appliances, wasteful use of the earth's resources, and unnecessary garbage such as unused or broken cooking appliances. Therefore, it can contribute to solving social problems such as global warming caused by wasteful use of energy, which is a major problem in modern society. The present invention aims to provide a multi-functional simultaneous cooker and a heated multi-functional simultaneous cooker that can perform various cooking methods.

[0017] Furthermore, since the heavy heating unit 9 can be easily removed, it can be used even in situations such as camping without power or during disasters as a multi-functional simultaneous cooker that can be used as a lunch box in FIG. 2. It is also possible to provide a heat-retaining lunch box that is portable in a cooked state, compact, and stores one or a combination of dishes, knives, spoons, forks, and chopsticks.

[0018] Taking out the heated pot 1 and small pots for healthy meal preparation such as small pot 2a and small pot 2b, and preventing the liquid leakage of the small pots for healthy meal preparation with holes are also issues.

Means for Solving the Problems

[0019] The means for solving the problems of the present invention are the claims of the patent and will be described with reference to FIGS. 1 and 2. FIG. 1 shows the state of a heated multi-functional simultaneous cooker with a heat generating unit 9 attached to the multi-functional simultaneous cooker. FIG. 2 is a view of a heat-retaining lunch box obtained by removing the heat generating unit 9 of the heated multi-functional simultaneous cooker and attaching a heat-retaining exterior body 6b. The state with the heat-retaining exterior body 6b removed is a multi-functional simultaneous cooker without a heating means.

[0020] As Claim 1 "A pot (1), and inside or above the said pot (1), a small pot (2a), a small pot for making healthy food such as a small pot (2b), etc. are provided, characterized in that a plurality of cooking areas can be formed, Also, regarding the cooking quantity, the amount for one person per meal is taken as the basic cooking quantity, and the amounts for the number of people of the basic cooking quantity are distributed and arranged in the said plurality of cooking areas in consideration of the types of food ingredients to be cooked inside the said pot (1) and the said small pots for making healthy food such as the said small pot (2a) and the said small pot (2b), etc., which is characterized, Furthermore, the said small pots for making healthy food such as the said small pot (2a) and the said small pot (2b) may each be provided with predetermined hole processing, which is characterized, A lid (5) is provided on the upper part, A multi-functional simultaneous cooker that can make healthy food and also serves as a bento box, a heating multi-functional simultaneous cooker." is described as such.

[0021] In Fig. 1, two small pots, a small pot 2a and a small pot 2b, are shown inside the pot 1. However, the small pots for making healthy food such as the small pot 2a and the small pot 2b actually used in cooking may not be used in single cooking. When stacking them up for heating energy utilization, more than 5 are also conceivable, but 5 or less is desirable.

[0022] Regarding the number of small pots for making healthy food inside the pot 1, considering the design and the relationship of ergonomic handling ease and height, 3 or less that can form 4 cooking areas inside the pot 1 is desirable.

[0023] Also, in Fig. 1, the small pot 2a is arranged inside the pot 1, and further the small pot 2b is arranged inside the small pot 2a. However, the small pot 2b may be arranged not inside the small pot 2a but stacked on top of the small pot 2a.

[0024] Small pots used for preparing healthy foods may be placed on top of pot 1, not just inside, to utilize thermal energy. In such cases, these small pots are stacked on top of each other, similar to a steamer basket. Steamers with specific holes in the bottom may be used for this purpose, while small pots or kettles without holes may be used to heat liquids such as water, tea, soup, or other ingredients.

[0025] For small pots used for preparing healthy meals, the cooking area can sometimes be further divided by adding internal dividers to create sections with half, one-third, or one-quarter of the volume.

[0026] The contents of pot 1 and the aforementioned small pots for preparing healthy food, such as small pots 2a and 2b, are divided into multiple cooking areas, taking into consideration the type of cooking required for the ingredients. For example, a soup would have a soup-specific area. For white rice, brown rice, barley, millet, foxtail millet, noodles, pasta, and other grains, there is a designated area for cooking rice. This also includes rice dishes such as mixed rice and rice with beans, including red bean rice. For grains such as white rice, brown rice, wheat, millet, barnyard millet, noodles, and pasta, the following will refer to them as "grains such as white rice." Meat and vegetables should be distributed and placed in areas designated for steaming or simmering.

[0027] In a specific example shown in Figure 1, ingredients for soup and an appropriate amount of water are placed in pot 1, grains such as white rice are placed in small pot 2a, and meat and vegetables are placed in small pot 2b and distributed to the cooking area.

[0028] Regarding cooking capacity, the basic cooking capacity for one person per meal is 650ml to 1000ml, and the design allows for the distribution and placement of ingredients by type in the cooking area, with a margin of 50% to the same amount within that capacity.

[0029] Furthermore, regarding the amount of food to be prepared, the basic amount of food to be prepared for one person per meal, that is, the necessary cooking area, while taking nutritional balance into consideration, would be the amount of soup, the amount of rice (the main dish), the amount of meat (the main dish), and the amount of vegetables (the side dish).

[0030] The cooking area for soups requires 150 to 200cc, and considering the amount absorbed by the ingredients during heating and evaporation, the design is based on a minimum of 200cc, or 200ml.

[0031] The amount of rice consumed as a staple food varies among adults depending on gender, height, and activity level, but it ranges from 135 to 265 grams. The cooking area is designed to accommodate 0.6 cups of rice, with a 50% margin, based on the amount of rice that can be cooked using 0.4 to 0.8 cups of white rice.

[0032] Based on experiments and analysis of commercially available bento boxes, the cooking areas for meat and vegetables are designed to be equivalent to the rice cooking area, with ample space between them, as this was deemed sufficient.

[0033] The specific basic cooking amount for one person per meal falls within the 650ml to 1000ml capacity mentioned earlier, so there is no contradiction.

[0034] The size of a multi-functional simultaneous cooker is determined by factors such as the number of family members and the number of meals being cooked at once, such as one or two meals.

[0035] For example, if you design it with a basic cooking amount plus a reserve capacity of 900ml, For one serving, 900ml, For two people, or two meals, you would need 1800ml, which is double the 900ml. For three people, enough for three meals, you would need 2700ml, which is three times the amount of 900ml. For four people, or four meals, you would need 3600ml, which is four times the amount of 900ml. As the amount of food to be cooked increases, the appropriate size of a multi-functional simultaneous cooking appliance also increases.

[0036] The main feature is that the main pot (1) and smaller pots (such as pots 2a and 2b) designed for preparing healthy meals can be arranged within multiple cooking areas, taking into account the type of food being prepared. In Figure 1, we will specifically explain an example of a two-person serving (1800ml, double the 900ml serving for one person) with three cooking areas: pot 1 and small pots 2a and 2b. If you simply divide 1800ml into three equal parts, each area will be 600ml.

[0037] Place the ingredients for soup or stew in the 600ml area of ​​pot 1. In the 600ml area of ​​small pot 2a, add the ingredients for cooking rice, such as grains like white rice or beans, and the appropriate amount of water according to the quantity of ingredients. Place the main dish (meat) and side dishes (vegetables, etc.) into the 600ml area of ​​small pot 2b. Cover the top with lid 5 and cook simultaneously with heating. Pot 1 will be used for soup or stew, small pot 2a for cooking rice, and small pot 2b for steaming, all at the same time.

[0038] With a single heating cycle, you can cook enough food for two servings for one person, and prepare nutritionally balanced meals including soup or stew, a main dish, and side dishes.

[0039] If you can simply fasten the pot 1 and lid 5 together with a fastening mechanism such as a snap lock, and then wrap them in a cloth or similar material to carry them around, you can carry them around as a lunch box without any insulation.

[0040] Regarding lunch boxes, we sometimes design and commercialize different sizes, such as small sizes for children, medium sizes for adult women, and large sizes for men.

[0041] If we consider the case where an additional 600ml small pot for preparing healthy foods is added on top of small pot 2b, then there will be four cooking areas, and the product will be taller accordingly.

[0042] To explain in more detail, put the ingredients for the soup or stew and water into the 600ml area of ​​pot 1. Place staple foods such as white rice, grains, or beans into the 600ml area of ​​small pot 2a. Place the main ingredients, such as meat, into the 600ml area of ​​small pot 2b. Place the side dish ingredients such as vegetables in the 600ml area of ​​the small pot on top of small pot 2b. Cover the top with lid 5 and cook simultaneously with heating. Pot 1 is used for soup or stew, small pot 2a is used for cooking rice, small pot 2b is used for the main dish (meat), and small pots 2b and above are used for the side dish (vegetables) to be cooked simultaneously.

[0043] It can cook two servings at once, with four separate areas for soup, staple food, main dish, and side dishes, ensuring a well-balanced meal.

[0044] Regarding the materials, The materials used for small pots and lids 5 for preparing healthy foods, such as pot 1, small pot 2a, and small pot 2b, are primarily stainless steel, but may also include aluminum, iron, copper, other alloys, or composite metals with metals that have high thermal conductivity, such as stainless steel sandwiched with copper. Pottery, ceramics, carbon materials, or composite materials thereof may also be used.

[0045] Small pots for preparing healthy foods, such as pot 1, small pot 2a, and small pot 2b, may be treated with surface coatings such as fluororesin or diamond coating to prevent sticking.

[0046] Processing according to cooking Regarding the processing 3a for small pot 2a and processing 3b for small pot 2b, which are small pots for preparing healthy food, Figures 1 and 2 show what appears to be a circular hole processing on part of the side, but this is different from the actual hole processing, so we will explain this.

[0047] Regarding the holes in the small pots used for preparing healthy foods, there are actually two types: those with holes and those without. The ones without holes are used when it is necessary to prevent the liquid inside from dripping into the pot below or the small pot used for preparing healthy foods.

[0048] Small pots for preparing healthy meals, without holes, are sometimes sold separately as an option.

[0049] Regarding the holes in the small pots for preparing healthy foods, there are two types of pots with holes. The first type is a basic type where the holes are only on the bottom surface of the small pot for preparing healthy foods. The second type has holes on both the bottom surface and the sides of the small pot for preparing healthy foods, and this latter type is used only inside pot 1.

[0050] In Figure 1, the hole processing for small pots used for preparing healthy foods is shown with relatively large, easily identifiable round holes in pots 2a and 2b. However, in reality, the processing involves round holes ranging from 0.5 mm to 6 mm in diameter, as well as oval holes, polygonal holes, and the use of wire mesh.

[0051] The opening ratio of the total surface area of ​​the holes in the small pot for preparing healthy food ranges from 1% to 90%, as it is also possible to make the entire pot out of wire mesh. Excluding the elongated oval hole 4b, which is the structure for removing the contents, the area of ​​each hole is 0.2 mm². 2 From 28mm 2 That is the case.

[0052] The purpose of the holes is primarily to allow lipids, carbohydrates, sodium, other nutrients, steam, and water to pass through, and the condition is that the ingredients do not fall out of the small pots used for preparing healthy food, such as small pot 2a and small pot 2b. The elongated oval hole 4b, which is the structure for removing the contents of the small pot 2b, is large, but when using it, it should be placed in a position where the ingredients will not fall out or in an area with large ingredients.

[0053] A lid (5) is provided on top, which serves to prevent heating energy from escaping upwards due to evaporation, thus retaining heat and preventing insects and dust from entering.

[0054] The reason why this method allows for superior cooking with heating energy is that, in order to soften ingredients, it is necessary to maintain the boiling temperature for a certain period of time after the water has boiled, and this invention utilizes the heating energy that maintains the boiling temperature for a certain period of time.

[0055] Claim 2 states, "The aforementioned pot (1) and the aforementioned small pots for preparing healthy food, such as the aforementioned small pot (2a) and the aforementioned small pot (2b), are characterized in that water level lines corresponding to the cooking content, ingredients, and quantities of ingredients are marked on the inside." Furthermore, a key feature is that, regarding the cooking content, ingredients, and water level lines corresponding to the amount of ingredients, these are not marked inside the aforementioned pot (1), or the aforementioned small pot (2a), or the aforementioned small pot (2b), or other small pots used for preparing healthy meals, but rather a dedicated scale may be used. A multi-functional simultaneous cooking appliance that can prepare healthy meals and also serves as a lunch box, as described in Claim 1. It is written as follows.

[0056] Figures 1 and 2 show that there are two types of water level lines marked on the inside of pot 1. Regarding the types of ingredients to be cooked, two types of cooking methods are listed: rice cooking and healthy eating, but carbohydrate reduction is also an option. The carbohydrate-reducing water level is the same as for healthy cooking, and the position of that water level is located inside the small pots used for cooking healthy rice, such as small pot 2a and small pot 2b. The diagram is complicated so it is indicated on pot 1, but in reality it is located higher inside the small pot used for cooking healthy rice than shown in the diagram.

[0057] The water level lines represent ingredients such as white rice and brown rice. Since white rice is mainly used in ordinary households, white rice was used as the standard. Therefore, brown rice is indicated in writing on the inside of pot 1, but white rice is not.

[0058] Grains such as white rice and beans are measured using a cup, with 180ml (one go) being the standard unit. The appropriate amount of water for 180ml is indicated by the number 1 on the water level line, and twice that amount (360ml) is indicated by the number 2, continuing up to the amount that can be cooked. For example, a pot for cooking 5 go of white rice would have numbers up to 5.

[0059] Regarding the water level markings on pot 1, these may indicate the maximum amount of ingredients, such as beans, or the maximum water level.

[0060] Furthermore, the content of the text in Figure 1 and the position of the text indicated in the diagram are not fixed. In reality, it may also be written in easily recognizable text, such as "white rice," and the text for ingredients like white rice and brown rice is written in an easily visible position at the top.

[0061] Regarding the water level lines corresponding to the cooking content and amount of ingredients, instead of marking them inside the aforementioned small pots for preparing healthy food, such as pot 1, small pot 2a, or small pot 2b, a dedicated scale may be used. This is because it is difficult to mark the water level inside the small pots, which are made of wire mesh.

[0062] These specialized scales are made of metal such as stainless steel or resin. They are 15mm to 30mm wide and 150mm to 300mm long, with rounded edges or semicircles to prevent grains like white rice from getting caught, and may have different ingredients and markings on the left and right sides, or different ingredients and markings on both sides.

[0063] The markings on the dedicated scale are the same as those on the inside of Pot 1 and the small pots used for preparing healthy foods, such as Pot 2a or Pot 2b. It should be used by placing it vertically against the center bottom of Pot 1 or the small pots used for preparing healthy foods, such as Pot 2a or Pot 2b.

[0064] Claim 3 states, "The aforementioned pot (1) and lid (5) are enclosed by insulating outer casings (6a), (6b), and (6c), and the insulating outer casing (6b) is detachable from the insulating outer casing (6a), and it is characterized in that heating is possible with the insulating outer casing (6b) removed." A key feature is that it can be used as a lunch box that keeps food warm by attaching the aforementioned heat-insulating outer casing (6b) after simultaneous heating and cooking. A multi-functional simultaneous cooking appliance that can prepare healthy meals and also serves as a lunchbox, according to claim 1 or claim 2. It is written as follows.

[0065] About the thermal insulation outer casing Regarding the thermal insulation outer casings 6a, 6b, and 6c, there are several existing technologies, but generally, resin, which is easy to process and has low thermal conductivity, is considered a viable option. If resin is used, creating a space between the casings will further reduce heat conduction.

[0066] In addition, double-walled metal containers with a vacuum inside, similar to those used in thermos bottles, are sometimes employed.

[0067] The insulating outer casing of pot 1 consists of two parts, 6a and 6b, and is separated into two parts. The reason for this is that when using it in situations such as camping or disasters where there is no commercial power supply, camping burners or portable gas stoves may be used, and to prevent discoloration or deformation of the insulating outer casing due to the heat from these sources, the insulating outer casing 6b is designed to be removable.

[0068] The insulating outer casing of lid 5 is 6c.

[0069] Another feature is that it can be used as a lunch box that keeps food warm by attaching the insulating outer casings 6a, 6b, and 6c.

[0070] Figure 2 shows a cross-sectional view of the insulated lunch box.

[0071] The insulation outer casings 6a and 6b are connected by screws, quick-release buckles, snap locks, etc.

[0072] Insulation outer casings 6a and 6b may be omitted to reduce costs. In addition, the insulating outer casing 6a and the insulating outer casing 6b are not separate but are integrated, and may be designed to be detachable when inserting or removing the pot 1.

[0073] Claim 4 includes: "The aforementioned pot (1) has a structure (7) that allows for the transport of a multi-functional simultaneous cooking device, Alternatively, the aforementioned small pots for preparing healthy food, such as the aforementioned small pot (2a) and the aforementioned small pot (2b), are characterized by having a structure (4a) that allows them to be picked up by hooking them with a finger. A multi-functional simultaneous cooking appliance that can prepare healthy meals and also serves as a lunch box, as described in any one of claims 1 to 3. It is written as follows.

[0074] Regarding the portable structure Regarding the structure 7 for carrying the multi-functional simultaneous cooking device, Figure 1 shows a rotating handle 7.

[0075] The main material used is resin, but sometimes fabric cords, metal, or a combination of resin and fabric cords are also used. The dimensions are 25mm ± 10mm in width, with thicknesses ranging from 0.5mm to 5mm for fabric cords and metal, and 1mm to 20mm for resin. Metal and resin versions are beveled for easier handling.

[0076] Because the handle rotates, you can rotate it 90 degrees to reduce its height and make it more compact.

[0077] When using fabric straps, there may be no rotating mechanism. This is because the straps can be folded.

[0078] The small pots for preparing healthy foods, such as pot 2a and pot 2b, are equipped with a structure 4a that allows you to hook your finger onto the pot to remove it, as noted.

[0079] In Figure 1, the small pot 2a is fitted with a handle 4a made from a metal rod with a diameter of 0.5 mm to 5 mm, which rotates more than 90 degrees, as a structure that makes it easy to remove.

[0080] As an alternative structure for removing items by hooking a finger, the small pot 2b was given an elongated oval hole 4b for removal.

[0081] As a structure for hooking onto other fingers to remove the item, a metal ring 4c, made from a metal rod with a diameter of 0.5 mm or 5 mm that is sized to fit a finger and can rotate more than 90 degrees vertically, is also shown to the left.

[0082] The elongated oval hole 4b and the metal ring 4c that moves up and down, which are structures for removal, are attached in pairs at 180-degree diagonal positions, It may also have the same structure as the rotating handle 4a made of a metal rod, as described earlier.

[0083] The structure 4a, which allows you to hook your finger to remove the item, or the elongated oval hole 4b, which is a structure for removal, or the metal ring 4c that moves up and down, may be omitted to reduce costs or if the item is too large and difficult to lift.

[0084] Claim 5 states, "In a multi-functional simultaneous cooking device capable of preparing healthy food as described in any one of claims 1 to 4, the state without the aforementioned heat-insulating outer casing (6b) is a multi-functional simultaneous cooking device that can be heated using a camping burner or a portable gas stove, and a device in which a heating element (9) is provided at the bottom of the pot (1) is defined as a heating multi-functional simultaneous cooking device." The earlier multi-function simultaneous cooking appliance had a structure in which the bottom of the pot (1) and the heating unit (9) of the earlier model could be separated, The earlier model of the multi-function simultaneous cooking appliance is characterized by the fact that the bottom of the pot (1) and the heating unit (9) of the earlier model are integrated into a single structure. A multi-functional simultaneous cooking appliance that can prepare healthy meals and also doubles as a lunchbox. It is written as follows.

[0085] Regarding the heating section To explain the contents of claim 5, Figure 2 shows a multi-functional simultaneous cooking device capable of preparing healthy meals in the form of a bento box. In the state without the insulating outer casing 6b in Figure 2, the multi-functional simultaneous cooking device is capable of being heated using a camping burner or a portable gas stove. A heating multi-functional simultaneous cooking device is defined as one in which a heating unit 9 is provided at the bottom of the pot 1.

[0086] The multi-functional simultaneous cooking appliance shown in Figure 1 has a structure in which the bottom of the pot 1 and the heating unit 9 can be separated, There may be two types of multi-functional simultaneous cooking appliances: one in which the bottom of the pot 1 and the heating element 9 are integrated into a single structure, and another in which they are integrated into a single unit.

[0087] The heating unit 9 includes a superheating device for heating, a heating control device for controlling the cooking heating operation, an operation setting unit, and a display unit.

[0088] Existing heating technologies for multi-function simultaneous cooking appliances include combinations of heater heating, induction heating using electromagnetic force, and pressure heating that increases pressure beyond atmospheric pressure.

[0089] The main component of a heating device is the heater itself in heater heating systems, and the coil for generating magnetic force in induction heating (IH) systems that utilize electromagnetic force.

[0090] Pressure heating, in other words, is the process of using a pressure cooker. By sealing the inside of the pot (1) and heating it with a heater or induction heating, the pressure inside the pot (1) rises above atmospheric pressure. The boiling point of water rises from approximately 100°C to approximately 120°C, which is a key feature that allows for cooking in a short time. Compared to cooking without pressure cooking, this method allows you to soften hard ingredients such as burdock root, daikon radish, carrots, beans, and meat in a shorter amount of time.

[0091] The heating control device, which controls the cooking and heating process, consists of a microcomputer and semiconductor switches, and works by controlling the amount of electricity flowing to the heating device. The cooking and heating function can also be used as a keep-warm function by controlling the amount of electricity used.

[0092] For precise temperature control, a temperature sensor is used to detect the temperature.

[0093] In order to achieve the ideal cooking temperature control obtained through experiments, a weight sensor may be added to the temperature sensor to measure the weight of the food being cooked.

[0094] In pressure heating, pressure sensors are sometimes used in addition to temperature sensors. Furthermore, it has a pressure regulating valve to adjust the internal pressure of pot 1. The pressure regulating valve is located in the lid 5, in which case the plate 8d does not exist.

[0095] The control and setting section consists of switches. These can be simple mechanical switches, seat switches, touch panels, etc.

[0096] The display unit typically uses lamps such as incandescent bulbs and LEDs, and also includes 7-segment LEDs that can display numbers. There are also LCD panels.

[0097] LCD panels include those equipped with touch panel functionality, such as those found in smartphones.

[0098] In Figure 1, the heating device for heating and keeping warm, the heating control device for controlling the cooking heating operation, and the temperature sensor are located inside the heating unit 9. The operation setting unit and display unit are located on the surface of the heating unit 9.

[0099] In an integrated type where the heating unit 9 cannot be separated, the heating device and the heating control device that controls the cooking heating operation are located in the heating unit 9. The operation setting unit and display unit may be located in the heat-insulating outer casing 6a or 6c or the heating unit 9, and one or two temperature sensors may be located inside the heating unit 9, or inside or on the lid 5 or the heat-insulating outer casings 6a and 6b.

[0100] Regarding the control of multi-function simultaneous cooking appliances, there are various types, ranging from simple timer-based control to those using temperature and pressure sensors, on / off control, zero-crossing control to suppress noise from AC loads, and even smartphone control functions.

[0101] When using a temperature sensor, the ideal cooking control for rice is from the initial temperature. After heating the ingredients to 53°C plus 5°C during the initial heating process and maintaining that temperature for at least one minute, For secondary heating, 95°C to 98°C or higher, If the pressure cooker has a pressure heating function that pressurizes it above atmospheric pressure, the temperature should be 100°C or higher. After maintaining the cooking heat for at least three minutes, or after confirming that the temperature has risen between 95°C and 98°C or higher for at least ten seconds three or more times, stop the heating. The steaming time for the ingredients should be at least one minute.

[0102] Therefore, by controlling the cooking process in an ideal way, safe and delicious food can be prepared through heat sterilization.

[0103] Please note that the stated holding time may vary depending on the type of cooking and ingredients. Regarding temperature, it refers to the temperature of the center of the food being cooked, and any errors due to the position of the temperature sensor have been determined in advance through experiments that include the room temperature.

[0104] For predicting the estimated cooking completion time, the initial estimate is based on the rate of temperature change per hour up to the initial heating temperature of 55°C, and then the estimated cooking completion time is corrected based on the rate of temperature change per hour up to the secondary heating temperature of 95°C.

[0105] Regarding the prediction of the estimated cooking completion time, a weight sensor is installed in the heating section to measure the weight of the ingredients, and the room temperature is corrected using data from a temperature sensor. By using this experimentally determined data, simultaneous cooking can be performed more accurately.

[0106] The simplest timer-based heating method involves starting the heating process and then heating for an appropriate amount of time at the maximum heat setting determined by the heater's wattage. This is a rapid heating operation, suitable for single servings, and is possible because the internal capacity for food is fixed.

[0107] More advanced timer-based cooking methods involve setting the timer based on the amount of grains (such as white rice) and the number of people. Even without a temperature sensor, the initial heating from the initial temperature will raise the food to 53°C plus 5°C and maintain that temperature for at least one minute. Then, for secondary heating, the temperature will be raised to 95°C to 98°C or higher, or 100°C or higher if a pressure cooker function is available. The cooking heating will be maintained for at least three minutes, or after confirming that the temperature has risen to 95°C to 98°C or higher for at least ten seconds three or more times, the heating will be stopped and the food will be allowed to steam for at least one minute.

[0108] Since the amount of ingredients is fixed, there will be some variation due to the ambient temperature, but it is still possible to control the cooking process to a degree close to ideal.

[0109] With a smartphone, you can schedule the completion time of the multi-function simultaneous cooker, receive completion notifications, set control operations such as ideal cooking control, rapid cooking control, and keep-warm function, display the values ​​of temperature, pressure, and weight sensors (if any), display the heating duration, display the estimated completion time, and notify you when frying has started. You can also check the settings and operating status from a distance using your smartphone, making cooking more convenient.

[0110] The primary power source used is the 100V commercial power supply, but sometimes the 200V commercial power supply is also used. Furthermore, for warming purposes only, it's possible to include a function that allows the use of USB or a car's DC 12V power supply.

[0111] Gas is sometimes used as the energy source for heating.

[0112] The multi-functional simultaneous cooking appliance can be used to prepare healthy meals by separating the pot 1 and the heating unit 9, and depending on the size, it can also be used as a thermos lunch box.

[0113] Of course, there may be cases where the size is too large to fit in a lunchbox, or where the heating element 9 is not separated to reduce costs.

[0114] Claim 6 states, "The main unit of the multi-functional simultaneous cooking appliance that can prepare the aforementioned healthy meals and also functions as a lunchbox, comes with the following accessories: One or more plates (8a), (8b), (8c), (8d), (8e), (8f), Furthermore, it is possible to store one or more of the following items: a knife, spoon, fork, and chopsticks. Furthermore, a key feature is the inclusion of instructions detailing cooking methods for healthy meals and how to consume them. A multi-functional simultaneous cooking appliance that can prepare healthy meals and also serves as a lunch box, as described in any one of claims 1 to 5. It is written as follows.

[0115] About accessories In Figure 2, three plates 8a, 8b, and 8c are stored inside or on top of the insulating outer casing 7b, and plate 8d is shown on top of the insulating outer casing 6c. However, plates 8e and 8f may also be stored between the lid 5 and the insulating outer casing 6c.

[0116] Plates 8a, 8b, 8c, 8d, 8e, 8f. The materials of the insulating outer casings 6b and 6c, and the knife, spoon, fork, and chopsticks are resin, metal, or wood.

[0117] The outer insulation casing 6b of pot 1 can also be used as a slightly deep dish. The lid 5's insulating outer casing 6c can also be used as a plate.

[0118] Plates 8a, 8b, 8c, 8d, 8e, 8f. The insulating outer casings 6b and 6c are designed to accommodate small pots such as small pot 2a and small pot 2b, which are used for preparing healthy foods.

[0119] Figure 2 shows a gap between the lid 5 and plates 8e and 8f, where an area is provided for storing one or more of the following: a spoon, knife, fork, or chopsticks.

[0120] To reduce costs, one or more plates (8a, 8b, 8c, 8d, 8e, 8f), as well as the knife, spoon, fork, and chopsticks, may be omitted.

[0121] If cost reduction is necessary and the size is large and difficult to carry, the lunchbox function may be omitted, and it may be used as a standalone multi-functional simultaneous cooking device or heating multi-functional simultaneous cooking device.

[0122] Furthermore, it is characterized by the inclusion of an instruction manual describing a cooking method and eating method for preparing healthy food using the multi-functional simultaneous heating cooker described in claim 7, and instructions on how to use the multi-functional simultaneous heating cooker described in claim 8.

[0123] Claim 7 states, "Place appropriate amounts of soup ingredients, seasonings, and water in pot (1), and use small pots (2a) and (2b) for preparing healthy meals, each with the specified hole processing. Simultaneously, consider the types of ingredients being cooked, such as grains like white rice, meat, and vegetables, for more than one serving per person, and distribute them across multiple cooking areas for simultaneous heating." The method is characterized by the fact that carbohydrates, lipids, sodium, and other nutrients fall from the ingredients inside the aforementioned small pots for preparing healthy food, such as the aforementioned small pot (2a) and the aforementioned small pot (2b), and collect in the aforementioned pot (1), thereby creating a healthy food with reduced carbohydrates, lipids, and sodium in the ingredients inside the aforementioned small pots for preparing healthy food, such as the aforementioned small pot (2a) and the aforementioned small pot (2b). A key feature of this product is that the instructions specify a meal order, suggesting that fiber-rich vegetables or protein-rich meats be eaten first, followed by soup ingredients, seasonings, and grains such as white rice. How to prepare and eat healthy meals using a multi-functional simultaneous cooking appliance that can also be used as a lunchbox. It is written as follows.

[0124] Figure 1 specifically illustrates the method for preparing the healthy food described in claim 7.

[0125] In pot 1, add the ingredients for the soup, seasonings, and an appropriate amount of water. For the small pots used for preparing healthy meals, such as small pots 2a and 2b, we will use two pots, each with the specified holes, as shown in Figure 1. Place grains such as white rice in small pot 2a, and ingredients such as meat and vegetables in small pot 2b, and cook them simultaneously by heating. Carbohydrates, lipids, sodium, and other nutrients fall from the ingredients inside small pots 2a and 2b and collect in the soup in pot 1. As a result, the grains such as white rice in small pot 2a and the meat and vegetables in small pot 2b become healthy food with reduced levels of carbohydrates, lipids, and sodium.

[0126] With a single heating cycle, you can simultaneously cook more than one serving per person in separate pots: soup in pot 1, white rice (the main dish) in small pot 2a, and meat and vegetables (the main and side dishes) in small pot 2b.

[0127] In short, this multi-functional simultaneous cooking appliance allows you to prepare soup, rice, meat, and vegetables simultaneously, resulting in a nutritionally balanced meal. Moreover, it allows you to cook each dish separately, making it a healthy and convenient way to prepare meals.

[0128] The instructions for this meal plan are characterized by a health-conscious approach, stating that the order of eating should be to first consume the fiber-rich vegetables and protein-rich meats in the top pot 2b, followed by the ingredients and seasonings in the soup in pot 1 and the grains such as white rice in the small pot 2a, and that the amount of soup consumed should be reduced depending on the patient's condition.

[0129] As application 1 of the method for making healthy food, Place grains such as white rice and an appropriate amount of water in pot 1. Use a small pot 2a without holes, and place the soup ingredients, seasonings, and an appropriate amount of water in it. Place the main dish ingredients such as meat and side dishes such as vegetables in small pot 2b, which has the specified holes, and heat them simultaneously. Pot 1 can be used to cook grains such as white rice, small pot 2a will produce a soup from which carbohydrates, fats, sodium, and other nutrients have been removed from the ingredients in small pot 2b, and the meat and vegetables in small pot 2b will become a healthy food with reduced carbohydrates, fats, and sodium.

[0130] In this case, the carbohydrates in grains such as white rice in pot 1 do not decrease, but the flavors from the ingredients in small pots 2a and 2b do not mix.

[0131] As an application of the method for preparing healthy food, without using small pot 2a, In this case, the grains are pasta or noodles, and appropriate amounts of soup ingredients, seasonings, and water are added. When ingredients such as meat (main dish) and vegetables (side dish) are placed in the small pot 2b, which has been processed with predetermined holes, and heated simultaneously, carbohydrates, fats, sodium, and other nutrients fall into the liquid in pot 1, and the meat and vegetables in small pot 2b become a healthy meal with reduced carbohydrates, fats, and sodium.

[0132] In the case of application 2, the heating time is shorter compared to rice cooking, First, heat the meat or vegetables in a pot with an appropriate amount of water, then remove them. Another method for creating a healthy meal involves first bringing the water in pot 1 to the appropriate level, then adding pasta or noodles, soup ingredients, and seasonings, and finally adding the main dish (meat) and side dish (vegetables) that have been preheated in small pot 2b, and cooking them simultaneously.

[0133] A healthy diet consists of foods such as white rice and other grains, meat, and vegetables, with reduced levels of carbohydrates, fats, and sodium.

[0134] The health food of this invention utilizes the natural carbohydrates, lipids, sodium, vitamins, and minerals present in the ingredients, eliminating the need to add extra cooking oil or sodium from salt. Furthermore, it allows for the simultaneous cooking of more than one serving for one person at a time.

[0135] Since everything is cooked simultaneously with a single heating cycle, it's easy to adjust the amount of seasonings such as salt and oil.

[0136] If you find the taste too bland, you can adjust it after it's finished by adding soy sauce, Worcestershire sauce, or ketchup.

[0137] Unlike older rice cookers, it doesn't cook a large amount of rice at once, so you won't eat as much rice, which is helpful for dieting and makes it easier to control your calorie intake.

[0138] Furthermore, it has been proven that eating meat and vegetables first, followed by rice and soup, can suppress the rise in blood sugar levels after a meal.

[0139] If you already have an illness and need to be very conscious of your health, you can adjust the amount of soup you drink, for example, by not drinking the broth of the last soup, which contains fat, sugar, and sodium.

[0140] In other words, it's like not drinking the last drop of broth from a bowl of ramen; instead, you can drink water or tea.

[0141] The leftover broth from soups can be used as a base for other dishes, such as adding it to noodles or pasta.

[0142] In this cooking method, you can cook without adding any extra oil, salt, or seasonings that you would normally use. Therefore, even if you drink the broth of a soup, it will have less fat, sugar, and sodium than ready-made meals sold at restaurants, supermarkets, or instant foods from manufacturers, so I think it is a healthy food and there is no problem.

[0143] Regarding seasoning during cooking, in healthy meals, the lipids, carbohydrates, and sodium from within the ingredients accumulate in the bottom pot (pot 1). For soups, it's fine to omit seasonings such as miso, soy sauce, mirin, curry-related products, sake lees, and chemical seasonings, but you can add them if you feel the taste is too bland. However, about half the usual amount should be sufficient.

[0144] Regarding seasoning during cooking, it may be done before the start of cooking or after cooking while heating. If seasoning is done after cooking while heating, it may be necessary to re-boil for more than one minute, as described in the instruction manual.

[0145] For healthy rice preparation, the basic method is to use small pot 2a, but sometimes small pot 2b is used. In that case, the order of eating should not start with grains such as white rice or brown rice, which are high in carbohydrates, cooked in the top small pot. Instead, priority should be given to the dishes prepared in small pot 2a or pot 1, which contain protein and vegetables.

[0146] Healthy eating primarily involves steaming and boiling using natural ingredients, which do not increase AGEs (Advanced Glycation End Products), making them excellent cooking methods that contribute to good health.

[0147] As evidence, the inventor himself experienced improved blood test results and a reduction in medication dosage after consuming meals prepared using the multi-functional simultaneous cooking device of this invention.

[0148] Healthy foods are low in fat and sugar, making them suitable for dieting.

[0149] Claim 8 states, "A method of using a multi-functional simultaneous cooking device that can also be used as a lunch box, which can be used for a variety of cooking methods other than the simultaneous cooking of healthy food as described in claim 7, such as carbohydrate-reduced rice cooking, rice cooking, soup, simmering, steaming, grilling, and frying, in order to prepare healthy food." It is written as follows.

[0150] This article describes a multi-functional simultaneous cooking appliance that can be used for a variety of cooking methods, including cooking rice (excluding healthy foods), low-carb rice, soups, stews, steamed dishes, grilled dishes, and fried dishes.

[0151] Regarding rice cooking, there are three types of cooking options: simultaneous cooking of healthy rice, low-carb rice, and conventional rice cooking.

[0152] It is also possible to reduce the carbohydrate content of grains such as white rice. In this case, use the small pot 2a with holes, put the grains such as white rice into it, add the required amount of water to pot 1 and heat, and you will get white rice or other grains with reduced carbohydrate content.

[0153] For conventional rice cooking, simply add the white rice and the appropriate amount of water to pot 1 and heat it; it can then be used as conventional rice cooking.

[0154] In that case, you can cook other dishes simultaneously by placing the ingredients in small pots 2a and 2b, which are used for preparing healthy foods, and heating them.

[0155] For example, a small pot designed for preparing healthy meals can simultaneously heat not only meat and vegetables, but also processed foods such as shumai, gyoza, and sausages, as well as ready-made meals.

[0156] For soups and stews, you can primarily use pot 1. If you want to use the heating energy for other cooking, you can also use small pots 2a and 2b, which are used for preparing healthy foods, at the same time.

[0157] For steamed dishes, you can reduce the amount of water used when cooking low-carb rice, and then place the ingredients to be steamed in small pots such as small pot 2a and small pot 2b, which are designed for preparing healthy foods, and heat them.

[0158] For grilling, you can primarily use pot 1. If you want to use the heating energy for other cooking, you can also use small pots 2a and 2b, which are for preparing healthy foods, at the same time.

[0159] For deep-frying, you can either cook in oil in pot 1, or use a small pot 2a with slightly deeper holes than those shown in Figure 2. The small pot 2a with slightly deeper holes than those shown in Figure 2 may also be available as an optional extra. [Effects of the Invention]

[0160] The effects of using the multi-functional simultaneous cooking device that can prepare healthy meals and also functions as a lunch box, as described below.

[0161] The primary problem that this multi-functional simultaneous cooking device, which can also be used as a lunchbox, aims to solve is related to the issue of disease, specifically the creation of healthy meals that can prevent, improve, or slow the progression of lifestyle-related diseases and other diseases associated with daily diet.

[0162] Lifestyle-related diseases include dyslipidemia, heart disease, and cerebrovascular disorders, which are influenced by lipids in cooking and food ingredients; diabetes, which is influenced by carbohydrates; and hypertension and cancer, which are influenced by sodium.

[0163] In other words, it is important to reduce the amount of carbohydrates, fats, and sodium in the food ingredients.

[0164] By cooking using the method described in claim 7, it is possible to reduce the amount of carbohydrates, lipids, and sodium from the ingredients such as grains like white rice, meat, and vegetables, and by eating the healthy food in the correct order and adjusting the amount of broth containing carbohydrates, lipids, and sodium consumed, it is possible to prevent, improve, or slow the progression of diet-related diseases such as lifestyle-related diseases.

[0165] This could also help solve the social problem of massive medical expenses resulting from the daily, habitual administration of large amounts of medication in modern society, which are putting a strain on national finances.

[0166] As evidence, the inventor himself experienced improved blood test results and a reduction in medication dosage after consuming meals prepared using the multi-functional simultaneous cooking device of this invention.

[0167] Naturally, healthy foods are low in fat and sugar, making them suitable for dieting.

[0168] This is expected to have the effect of solving the social problem of obesity.

[0169] Moreover, with a single heating, you can simultaneously prepare two or more nutritionally balanced meals, enough for one person. If rice cooking is included, then three or more cooking methods can be used to create a healthy meal.

[0170] Compared to the conventional methods of cooking dishes other than rice, which required the use of other energy sources and time, The multi-functional simultaneous cooking appliance of the present invention has a structure that allows heating of the main pot 1 to simultaneously heat smaller pots for preparing healthy meals, such as small pots 2a and 2b, located inside or on top of the main pot 1. Therefore, with a single heating cycle, it is possible to simultaneously heat and cook two or more types of nutritionally balanced meals, or three or more types of meals when cooking rice, providing multiple dishes simultaneously. This results in extremely high heating energy efficiency.

[0171] Therefore, simultaneous heating and cooking allows for the creation of healthy, nutritionally balanced meals, reduces cooking time, and minimizes unnecessary energy consumption, thus playing a significant social role.

[0172] While conventional rice cookers exist that reduce carbohydrates, the liquid portion containing the reduced carbohydrates also contains other nutrients such as vitamins and minerals.

[0173] However, the liquid containing carbohydrates that have been removed by a low-carb rice cooker is often discarded because it contains other nutrients such as vitamins and minerals that are not utilized in order to limit carbohydrate intake in meals, which is wasteful.

[0174] In this invention, by simultaneously heating the ingredients to reduce carbohydrates, lipids, and sodium, and utilizing minerals and other nutrients such as vitamins as seasonings and nutrients in soups, there is the excellent effect of requiring less seasoning.

[0175] The structure allows for easy removal of the heavy heating element 9 from the pot 1 in Figure 1. As a multi-functional simultaneous cooking device, it can be used with camping burners or portable gas stoves even when there is no power source, such as during camping trips or emergencies.

[0176] The insulated lunchbox shown in Figure 2, which allows you to prepare healthy meals, is hygienic because it uses ingredients directly after they have been heated and sterilized. It also has the advantage of reducing cooking time because there is no need to transfer ingredients, minimizing cooling loss during repacking, and providing excellent heat retention.

[0177] Furthermore, it features a portable design that allows for simultaneous cooking of multiple functions. As shown in Figure 1, the rotating handle 7 makes it possible to carry the multi-functional simultaneous cooking device.

[0178] Furthermore, as shown in Figure 2, we are also able to provide insulated lunch boxes that have a gap between the lid 5 and plates 8e and 8f, creating an area where one or more of a spoon, knife, fork, or chopsticks can be stored. This is highly effective for environmental conservation because it does not use disposable paper plates, plastic knives, spoons, forks, or chopsticks, thus avoiding resource waste.

[0179] Naturally, this eliminates the need to forget spoons, knives, forks, and chopsticks, and also eliminates the need to prepare a separate container for chopsticks.

[0180] Specifically, as shown in Figure 2, three plates 8a, 8b, and 8c are stored inside or on top of the insulating outer casing 7b, and plate 8d is shown on top of the insulating outer casing 6c. However, plates 8e and 8f may also be stored between the lid 5 and the insulating outer casing 6c.

[0181] Additionally, the heat-insulating outer casing 6b of pot 1 can also be used as a deep dish. The lid 5's insulating outer casing 6c can also be used as a plate.

[0182] Removing the heated pot 1 and the small pots for preparing healthy foods, such as pots 2a and 2b, and preventing dripping from the perforated small pots for preparing healthy foods are also challenges. Plates 8a, 8b, 8c, 8d, 8e, 8f. Plates 6b and 6c are designed to accommodate small pots for preparing healthy foods, such as pots 2a and 2b.

[0183] Therefore, when removing small pots 2a and 2b, which are used for preparing healthy foods, placing a plate underneath can catch any drips, thus preventing the table from getting dirty.

[0184] The kitchen had many cooking utensils, including pots, pans, rice cookers, steamers, deep fryers, and lunch boxes.

[0185] The multi-functional simultaneous cooking device of this invention can be used for a variety of cooking methods, including rice cooking, steaming, simmering, grilling, and frying, and it can also be used as a lunch box for carrying food while it is still cooked. Regarding rice cooking, it offers three cooking methods: conventional rice cooking, carbohydrate reduction, and healthy food preparation.

[0186] In other words, it can also be expected to have the effect of reducing the number of kitchen appliances to the bare minimum.

[0187] This means that, regarding cooking appliances, it is possible to reduce wasteful production, wasteful use of Earth's resources, and unnecessary waste in society, and is therefore expected to have an effect in solving social problems such as global warming caused by energy waste, which is a major problem in modern society. [Brief explanation of the drawing]

[0188] [Figure 1] This is a front longitudinal cross-sectional view of a multi-functional simultaneous heating cooker, which is the first embodiment of the present invention. [Figure 2] This is a front longitudinal cross-sectional view of a lunch box using a multi-functional simultaneous cooking device, which is a second embodiment of the present invention. [Explanation of Symbols]

[0189] 1 pot 2a small pot 2b Small pot 3a Examples of processing according to cooking in small pot 2a 3b Examples of processing according to cooking with small pot 2b 4a Structure for removing the small pot 2a: A handle made of a metal rod that rotates approximately 180 degrees. 4b Structure for removing the contents of small pot 2b: oval hole 4c Small pot 2b Removal mechanism: A metal ring that moves up and down. 5 Lid 6a Upper part of the heat-insulating outer casing of pot 1 6b Lower part of the heat-insulating outer casing of pot 1 6c Insulated outer casing of lid 5 7. The pot has a design that allows the main body to be carried, and the handle rotates approximately 180 degrees. 8a Plate stored in the heat-insulating outer casing of pot 1 8b Plate stored in the insulated outer casing of pot 1 8c Plate stored in the insulated outer casing of pot 1 8d Plate stored in the upper part of the insulated outer casing of lid 5 8e Plate stored inside the insulated outer casing of lid 5 8f Plate stored inside the insulated outer casing of lid 5 9 Heating section [Modes for carrying out the invention]

[0190] The embodiment for carrying out the invention has an appearance that is similar to that of commercially available low-carb rice cookers and electric pressure cookers, appearing to be about 30% taller in height. Specifically, this will be described below based on Figures 1 and 2.

[0191] Although pot 1 in Figures 1 and 2 is shown with a cylindrical longitudinal section, it could also be a cube with rounded corners.

[0192] In Figure 1, a small pot for preparing healthy food, small pot 2a, is placed inside pot 1, and small pot 2b is placed inside small pot 2a. However, small pot 2b may also be placed on top of small pot 2a, rather than inside it, creating a multi-tiered steamer-like arrangement.

[0193] In Figure 1, only small pots 2a and 2b are shown inside pot 1 for preparing healthy food. However, to make efficient use of heating energy, there may be multiple small pots for preparing healthy food, although it is desirable to have five or fewer for optimal thermal efficiency.

[0194] Furthermore, in order to make effective use of heating energy, one to four small pots for preparing healthy foods may be placed not only inside the main pot but also on top of the main pot. In this case, even if the cooker has a pressure cooker function, it cannot be used for heating.

[0195] In other words, in a multi-functional simultaneous cooking appliance, the number of small pots used for preparing healthy foods varies depending on how efficiently the heating energy is utilized and the cooking method, and the configuration differs depending on the number of small pots used for preparing healthy foods.

[0196] For example, there may be a third, fourth, and fifth small pot for preparing healthy food placed on top of small pot 2b, and the third, fourth, and fifth small pots for preparing healthy food may be higher than the maximum height of pot 1.

[0197] To explain in detail using Figure 1, a small pot 2a is placed inside pot 1, and another small pot 2b is placed inside small pot 2a. However, there may also be a third, fourth, and fifth small pot for preparing healthy food placed on top of small pot 2b. The third, fourth, and fifth small pots for preparing healthy food may also be placed on top of pot 1 rather than inside, and a kettle for making hot water or tea may be placed at the very top.

[0198] The third, fourth, and fifth small pots for preparing healthy foods, located above small pot 2b, may be steamers with specific holes in the bottom, or small pots without holes for preparing healthy foods that utilize residual heat to warm liquids such as water or tea, or ingredients.

[0199] The third, fourth, and fifth small pots for preparing healthy foods, located above small pot 2b, may have up to three pots, up to four pots, or of course, up to five pots. A lid 5 may be placed on top, and a kettle for making hot water or tea may also be provided.

[0200] Regarding the multiple cooking areas inside a small pot for preparing healthy meals, where ingredients are arranged according to the type of cooking required, one of the cooking areas in the pot may be further divided by adding a partition plate inside or on top of the pot to allow for half, one-third, or one-quarter of the volume, depending on the type of ingredients being prepared.

[0201] When cooking rice in a typical rice cooker using pot 1, if the amount of ingredients to be cooked is small enough that it does not reach the level of small pot 2a, you can put the ingredients in small pots 2a and 2b and cook them simultaneously. Alternatively, you can put the ingredients in only small pot 2a and cook them simultaneously, or you can put the ingredients in only small pot 2b and cook them simultaneously.

[0202] The materials used for small pots and lids 5 for preparing healthy foods, such as pot 1, small pot 2a, and small pot 2b, are primarily stainless steel, but also include aluminum, copper, iron, composite metals with high thermal conductivity, ceramics, carbon materials, and composite materials thereof.

[0203] Small pots for preparing healthy foods, such as Pot 1, Small Pot 2a, and Small Pot 2b, may be treated with surface coatings such as fluororesin or diamond coating to prevent sticking.

[0204] Regarding processing according to cooking methods, Regarding the processing 3a for small pot 2a and processing 3b for small pot 2b, which are small pots for preparing healthy food, Figures 1 and 2 show what appears to be a circular hole processing on part of the side, but this is different from the actual hole processing, so we will explain this.

[0205] Regarding the holes in the small pots used for preparing healthy foods, there are actually two types: those with holes and those without. The ones without holes are used when it is necessary to prevent the liquid inside from dripping into the pot below or the small pot used for preparing healthy foods.

[0206] Small pots for preparing healthy meals, without holes, are sometimes sold separately as an option.

[0207] Regarding the holes in small pots for preparing healthy foods, there are two types of pots with holes: the first type has holes only on the bottom surface, and the second type has holes on both the bottom surface and the sides.

[0208] In Figure 1, the hole processing for small pots used for preparing healthy foods is shown with relatively large, easily identifiable round holes in pots 2a and 2b. However, in reality, the processing involves round holes ranging from 0.5 mm to 6 mm in diameter, as well as oval holes, polygonal holes, and the use of wire mesh.

[0209] The opening ratio of the total surface area of ​​the holes in the small pot for preparing healthy food ranges from 1% to 90%, as it is also possible to make the entire pot out of mesh. Excluding the elongated oval holes 4b, which are for removing food, the area of ​​each hole is 0.2 mm². 2 From 28mm 2 That is the case.

[0210] The purpose of the holes is primarily to allow lipids, carbohydrates, sodium, other nutrients, steam, and water to pass through, and the condition is that the ingredients do not fall out of the small pots used for preparing healthy food, such as small pot 2a and small pot 2b. The elongated oval hole 4b, which is the structure for removing the contents of the small pot 2b, is large, but when using it, it should be placed in a position where the ingredients will not fall out or in an area with large ingredients.

[0211] Regarding lid 5, A lid (5) is provided on top, which serves to prevent heating energy from escaping upwards due to evaporation, thus retaining heat and preventing insects and dust from entering.

[0212] Regarding the water level line, Inside pot 1 in Figures 1 and 2, there are markings indicating the type of cooking, the cooking process, the ingredients, and the water level corresponding to the amount of ingredients.

[0213] The recipe lists two types of cooking methods: rice cooking and healthy meals. Since carbohydrate reduction is the same as healthy meals, it is not listed separately.

[0214] The ingredients used for cooking are grains such as white rice and brown rice, as well as legumes. The water level line indicates the water level relative to the amount of ingredients being cooked.

[0215] The ingredients for cooking are measured using a cup, with 1 go (180 ml) being the standard unit.

[0216] Figure 1 shows brown rice as one of the ingredients.

[0217] The water level line just below the brown rice line represents white rice. Since brown rice requires more water than white rice, the brown rice line is marked directly above the white rice line.

[0218] The characters for "white rice" have been omitted in Figure 1 to avoid complicating the diagram.

[0219] In reality, small pots for preparing healthy meals, such as pots 2a and 2b, also have water level lines marked according to the type of cooking, cooking content, ingredients, and quantity of ingredients, but these are omitted in Figures 1 and 2 to avoid making the diagrams too complex.

[0220] The type of cooking in small pot 2a is limited to healthy meals, and the ingredients will be white rice and brown rice.

[0221] You can also make a light, healthy meal by putting white rice or other grains in small pot 2b, but this is not recommended due to the risk of it boiling over.

[0222] Regarding the water level lines corresponding to the cooking content, ingredients, and amounts of ingredients, instead of marking them inside the pot 1, small pot 2a, small pot 2b, etc., which are for making healthy meals, a dedicated scale may be used in some cases.

[0223] The dedicated scale is made of metal such as stainless steel or resin. It has a width of 15 to 30 mm and a length of 150 to 300 mm. The tip is processed with a semicircle or a corner with a radius of R so as not to sandwich grains such as polished rice. Different ingredients and scales are marked on the left and right, or different ingredients and scales are marked on the front and back.

[0224] Regarding the description content of the dedicated scale, it is the same as that marked inside or on the upper part of the pot 1, small pot 2a, small pot 2b, etc., which are for making healthy meals. It is vertically applied to the center bottom of the pot 1, small pot 2a, small pot 2b, etc., which are for making healthy meals.

[0225] Regarding the description content of the dedicated scale, for the pot 1, in terms of cooking methods, it is for cooking rice and making healthy meals. The ingredients are polished rice and brown rice, and water level lines corresponding to the amounts of polished rice and brown rice are marked. In the case of the simmered dish cooking method, since the expansion rate of beans is large, the position of the maximum amount of bean ingredients and its water level may be marked. Regarding the description content of the dedicated scale for the small pot 2a or small pot 2b, in terms of cooking methods, it is only for making healthy meals. The ingredients are polished rice and brown rice, and water level lines corresponding to the amounts of polished rice and brown rice are marked.

[0226] Regarding the heat preservation outer casing, Regarding the heat preservation outer casings 6a, 6b, 6c in FIG. 2, there are multiple existing technologies. Generally, it is considered to use resin, which is a substance that is easy to process and has a low thermal conductivity. When using resin, leaving a space in between can further suppress heat conduction.

[0227] Also, a double metal with a vacuum inside, such as used in a thermos, may be used.

[0228] The insulating outer casing of pot 1 consists of two parts, 6a and 6b, and is separated into two parts. The reason for this is that when using it in situations such as camping or disasters where there is no commercial power supply, camping burners or portable gas stoves may be used, and to prevent discoloration or deformation of the insulating outer casing due to the heat from these sources, the insulating outer casing 6b is designed to be removable.

[0229] The insulating outer casing of lid 5 is 6c.

[0230] Another feature is that it can be used as a lunch box that keeps food warm by attaching the insulating outer casings 6a, 6b, and 6c.

[0231] Figure 2 shows a cross-sectional view of the insulated lunch box.

[0232] The insulation outer casing 6a and the insulation outer casing 6b are connected by screws, quick-release buckles, snap locks, etc.

[0233] Insulation outer casings 6a and 6b may be omitted to reduce costs. In addition, the insulating outer casing 6a and the insulating outer casing 6b are not separate but are integrated, and may be designed to be detachable when inserting or removing the pot 1.

[0234] Regarding the portable structure Regarding the structure 7 for carrying the multi-functional simultaneous cooking device, Figure 1 shows a rotating handle 7.

[0235] The main material used is resin, but sometimes fabric cords, metal, or a combination of resin and fabric cords are also used. The dimensions are 25mm ± 10mm in width, with thicknesses ranging from 0.5mm to 5mm for fabric or metal, and 1mm to 20mm for resin. Metal and resin versions are beveled for easier handling.

[0236] Because the handle rotates, you can rotate it 90 degrees to reduce its height and make it more compact.

[0237] When using fabric straps, there may be no rotating mechanism. This is because the straps can be folded.

[0238] The small pots for preparing healthy foods, such as pot 2a and pot 2b, are equipped with a structure 4a that allows you to hook your finger onto the pot to remove it, as noted.

[0239] In Figure 1, the small pot 2a is fitted with a handle 4a made from a metal rod with a diameter of 0.5 mm to 5 mm, which rotates more than 90 degrees, as a structure that makes it easy to remove.

[0240] As an alternative structure for removing items by hooking a finger, the small pot 2b was given an elongated oval hole 4b for removal.

[0241] As a structure for hooking onto other fingers to remove the item, a metal ring 4c, made from a metal rod with a diameter of 0.5 mm or 5 mm that is sized to fit a finger and can rotate more than 90 degrees vertically, is also shown to the left.

[0242] The elongated oval hole 4b and the metal ring 4c that moves up and down, which are structures for removal, are attached as a pair at 180-degree diagonal positions. It may also have the same structure as the rotating handle 4a made of a metal rod, as described earlier.

[0243] The structure 4a, which allows you to hook your finger to remove the item, or the elongated oval hole 4b, which is a structure for removal, or the metal ring 4c that moves up and down, may be omitted to reduce costs or if the item is too large and difficult to lift.

[0244] Regarding the heating section, Figure 2 shows a multi-functional simultaneous cooking device capable of preparing healthy meals in a bento box state. In Figure 2, without the insulating outer casing 6b, the multi-functional simultaneous cooking device is capable of being heated using a camping burner or portable gas stove. A heating multi-functional simultaneous cooking device is defined as one in which a heating unit 9 is provided at the bottom of the aforementioned pot 1.

[0245] The heating multi-functional simultaneous cooker shown in Fig. 1 has a structure in which the bottom of the pot 1 and the heating unit 9 can be separated, It is conceivable that there are two types of products for the heating multi-functional simultaneous cooker: one in which the bottom of the pot 1 and the heating unit 9 have an integrated structure,

[0246] The heating unit 9 includes an overheating device, a heating control device for controlling the cooking heating operation, an operation setting unit, and a display unit for heating.

[0247] As heating methods of existing heating multi-functional simultaneous cookers, there are combinations such as heater heating, IH heating using electromagnetic force, and pressure heating that pressurizes from atmospheric pressure.

[0248] The main components of the overheating device are a heater in heater heating and a magnetic force generating coil in IH heating using electromagnetic force.

[0249] Pressure heating is, in other words, a pressure cooker. By sealing the inside of the pot 1 and performing heater heating or IH heating, the pressure inside the pot 1 increases from atmospheric pressure, The boiling point of water rises from about 100°C to about 120°C, and it is characterized by being able to cook in a short time. Hard ingredients such as burdock, daikon radish, carrots, beans, and meats can be cooked softer in a shorter time compared to when not pressure-heated.

[0250] The heating control device for controlling the cooking heating operation is composed of a microcomputer and a semiconductor switch, and is performed by controlling the amount of electric power flowing through the overheating device. The cooking heating operation can also be used as a warming function by controlling the amount of electric power.

[0251] When performing accurate temperature control, the temperature is detected using a temperature sensor.

[0252] When achieving the ideal cooking temperature control obtained in experiments, in some cases, a weight sensor is added to the temperature sensor to measure the weight of the cooking amount.

[0253] In pressure heating, pressure sensors are sometimes used in addition to temperature sensors. Furthermore, it has a pressure regulating valve to adjust the internal pressure of pot 1. The pressure regulating valve is located in the lid 5, in which case the plate 8d does not exist.

[0254] The control and setting section consists of switches. These can be simple mechanical switches, seat switches, touch panels, etc.

[0255] The display unit typically uses lamps such as incandescent bulbs and LEDs, and also includes 7-segment LEDs that can display numbers. There are also LCD panels.

[0256] LCD panels include those equipped with touch panel functionality, such as those found in smartphones.

[0257] In Figure 1, the heating device for heating and keeping warm, the heating control device for controlling the cooking heating operation, and the temperature sensor are located inside the heating unit 9. The operation setting unit and display unit are located on the surface of the heating unit 9.

[0258] In an integrated type where the heating unit 9 cannot be separated, the heating device and the heating control device that controls the cooking heating operation are located in the heating unit 9. The operation setting unit and display unit may be located in the heat-insulating outer casing 6a or 6c or the heating unit 9, while the temperature sensor may be located inside the heating unit 9, or inside or on the lid 5 or the heat-insulating outer casings 6a and 6b.

[0259] Regarding the control of multi-function simultaneous cooking appliances, there are various types, ranging from simple timer-based control to those using temperature and pressure sensors, on / off control, zero-crossing control to suppress noise from AC loads, and even smartphone control functions.

[0260] When using a temperature sensor, the ideal cooking control for rice is from the initial temperature. After heating the ingredients to 53°C plus 5°C during the initial heating process and maintaining that temperature for at least one minute, For secondary heating, 95°C to 98°C or higher, If the pressure cooker has a pressure heating function that pressurizes it above atmospheric pressure, the temperature should be 100°C or higher. After maintaining the cooking heat for at least three minutes, or after confirming that the temperature has risen between 95°C and 98°C or higher for at least ten seconds three or more times, stop the heating. The steaming time for the ingredients should be at least one minute.

[0261] Therefore, by controlling the cooking process in an ideal way, safe and delicious food can be prepared through heat sterilization.

[0262] Please note that the stated holding time may vary depending on the type of cooking and ingredients. Regarding temperature, it refers to the temperature of the center of the food being cooked, and any errors due to the position of the temperature sensor have been determined in advance through experiments that include the room temperature.

[0263] For predicting the estimated cooking completion time, the initial estimate is based on the rate of temperature change per hour up to the initial heating temperature of 55°C, and then the estimated cooking completion time is corrected based on the rate of temperature change per hour up to the secondary heating temperature of 95°C.

[0264] Regarding the prediction of the estimated cooking completion time, a weight sensor is installed in the heating section to measure the weight of the ingredients, and the room temperature is corrected using data from a temperature sensor. By using this experimentally determined data, simultaneous cooking can be performed more accurately.

[0265] The simplest timer-based heating method involves starting the heating process and then heating for an appropriate amount of time at the maximum heat setting determined by the heater's wattage. This is a rapid heating operation, suitable for single servings, and is possible because the internal capacity for food is fixed.

[0266] More advanced timer-based cooking methods involve setting the timer based on the amount of grains (such as white rice) and the number of people. Even without a temperature sensor, the initial heating from the initial temperature will raise the food to 53°C plus 5°C and maintain that temperature for at least one minute. Then, for secondary heating, the temperature will be raised to 95°C to 98°C or higher, or 100°C or higher if a pressure cooker function is available. The cooking heating will be maintained for at least three minutes, or after confirming that the temperature has risen to 95°C to 98°C or higher for at least ten seconds three or more times, the heating will be stopped and the food will be allowed to steam for at least one minute.

[0267] Since the amount of ingredients is fixed, there will be some variation due to the ambient temperature, but it is still possible to control the cooking process to a degree close to ideal.

[0268] With a smartphone, you can schedule the completion time of the multi-function simultaneous cooker, receive completion notifications, set control operations such as ideal cooking control, rapid cooking control, and keep-warm function, display the values ​​of temperature, pressure, and weight sensors (if any), display the heating duration, display the estimated completion time, and notify you when frying has started. You can also check settings and operating status from a distance using your smartphone, making cooking more convenient.

[0269] The primary power source used is the 100V commercial power supply, but sometimes the 200V commercial power supply is also used. Furthermore, for warming purposes only, it's possible to include a function that allows the use of USB or a car's DC 12V power supply.

[0270] Gas is sometimes used as the energy source for heating.

[0271] The multi-functional simultaneous cooking appliance can be used to prepare healthy meals by separating the pot 1 and the heating unit 9, and depending on the size, it can also be used as a thermos lunch box.

[0272] Of course, there may be cases where the size is too large to fit in a lunchbox, or where the heating element 9 is not separated to reduce costs.

[0273] About accessories In Figure 2, three plates 8a, 8b, and 8c are stored inside or on top of the insulating outer casing 7b, and plate 8d is shown on top of the insulating outer casing 6c. However, plates 8e and 8f may also be stored between the lid 5 and the insulating outer casing 6c.

[0274] Plates 8a, 8b, 8c, 8d, 8e, 8f. The materials of the insulating outer casings 6b and 6c, and the knife, spoon, fork, and chopsticks are resin, metal, or wood.

[0275] The outer insulation casing 6b of pot 1 can also be used as a slightly deep dish. The lid 5's insulating outer casing 6c can also be used as a plate.

[0276] Plates 8a, 8b, 8c, 8d, 8e, 8f. The insulating outer casings 6b and 6c are designed to accommodate small pots such as small pot 2a and small pot 2b, which are used for preparing healthy foods.

[0277] Figure 2 shows a gap between the lid 5 and plates 8e and 8f, where an area is provided for storing one or more of the following: a spoon, knife, fork, or chopsticks.

[0278] To reduce costs, one or more plates (8a, 8b, 8c, 8d, 8e, 8f), as well as the knife, spoon, fork, and chopsticks, may be omitted.

[0279] If cost reduction is necessary and the size is large and difficult to carry, the lunchbox function may be omitted, and it may be used as a standalone multi-functional simultaneous cooking device or heating multi-functional simultaneous cooking device.

[0280] Furthermore, it is characterized by the inclusion of an instruction manual describing a cooking method and eating method for preparing healthy food using the multi-functional simultaneous heating cooker described in claim 7, and instructions on how to use the multi-functional simultaneous heating cooker described in claim 8.

Claims

1. The system is characterized by having a pot (1) and, inside or on top of the aforementioned pot (1), small pots (2a) and (2b), etc., for preparing healthy foods, thereby creating multiple cooking areas. Furthermore, regarding the amount of food to be cooked, the basic cooking amount is set at one serving per person, and the amount of food to be cooked for each person can be distributed and arranged in the aforementioned pot (1) and the aforementioned small pots (2a) and (2b), etc., for use in preparing healthy meals, taking into consideration the type of food to be cooked, into the aforementioned multiple cooking areas. Furthermore, the aforementioned small pots for preparing healthy foods, such as the small pot (2a) and the small pot (2b), may each have predetermined holes processed into them. A multi-functional simultaneous cooking appliance that can prepare healthy meals and also functions as a lunch box, with a lid (5) on top.

2. The aforementioned pot (1) and the aforementioned small pots for preparing healthy food, such as the aforementioned small pot (2a) and the aforementioned small pot (2b), are characterized in that water level lines corresponding to the cooking content, ingredients, and quantities of ingredients are marked on the inside. Furthermore, a key feature is that, regarding the cooking content, ingredients, and water level lines corresponding to the amount of ingredients, these are not marked inside the aforementioned pot (1), or the aforementioned small pot (2a), or the aforementioned small pot (2b), or other small pots used for preparing healthy meals, but rather a dedicated scale may be used. A multi-functional simultaneous cooking appliance that can prepare healthy meals and also serves as a lunch box, as described in claim 1.

3. The aforementioned pot (1) and lid (5) are enclosed by insulating outer casings (6a), (6b), and (6c), and the insulating outer casing (6b) is detachable from the insulating outer casing (6a), and heating is possible even with the insulating outer casing (6b) removed. A key feature is that it can be used as a lunch box that keeps food warm by attaching the aforementioned heat-insulating outer casing (6b) after simultaneous heating and cooking. A multi-functional simultaneous cooking appliance that can prepare healthy meals and also serves as a lunch box, according to claim 1 or claim 2.

4. The aforementioned pot (1) has a structure (7) that allows for the transport of a multi-functional simultaneous cooking device, Alternatively, the aforementioned small pots for preparing healthy food, such as the aforementioned small pot (2a) and the aforementioned small pot (2b), are characterized by having a structure (4a) that allows them to be picked up by hooking them with a finger. A multi-functional simultaneous cooking appliance that can prepare healthy meals and also serves as a lunch box, as described in any one of claims 1 to 3.

5. In a multi-functional simultaneous cooking device capable of preparing healthy food as described in any one of claims 1 to 4, the state without the heat-insulating outer casing (6b) is a multi-functional simultaneous cooking device that can be heated using a camping burner or a portable gas stove, and a heating unit (9) is provided at the bottom of the pot (1) is defined as a heating multi-functional simultaneous cooking device. The earlier multi-function simultaneous cooking appliance had a structure in which the bottom of the pot (1) and the heating unit (9) of the earlier model could be separated, The earlier model of the multi-function simultaneous cooking appliance is characterized by the fact that the bottom of the pot (1) and the heating unit (9) of the earlier model are integrated into a single structure. A multi-functional simultaneous cooking appliance that can prepare healthy meals and also doubles as a lunchbox.

6. The main unit of the multi-functional simultaneous cooking appliance that can prepare the aforementioned healthy meals and also functions as a lunchbox comes with the following accessories: One or more plates (8a), (8b), (8c), (8d), (8e), (8f), Furthermore, it can store one or more of the following items: a knife, spoon, fork, and chopsticks. Furthermore, a key feature is the inclusion of instructions detailing cooking methods for healthy meals and how to consume them. A multi-functional simultaneous cooking appliance that can prepare healthy meals and also serves as a lunch box, as described in any one of claims 1 to 5.

7. In pot (1), add appropriate amounts of soup ingredients, seasonings, and water. Small pots for preparing healthy meals, such as small pots (2a) and small pot (2b), each with their designated perforations, are used. Simultaneously, considering the types of ingredients being prepared—grains, meat, vegetables, etc.—for more than one serving per person, they are distributed and arranged across multiple cooking areas for simultaneous heating. The method is characterized by the fact that carbohydrates, lipids, sodium, and nutrients fall from the ingredients inside the aforementioned small pots for preparing healthy food, such as the aforementioned small pot (2a) and the aforementioned small pot (2b), and collect in the aforementioned pot (1), thereby creating a healthy food with reduced carbohydrates, lipids, and sodium in the ingredients inside the aforementioned small pots for preparing healthy food, such as the aforementioned small pot (2a) and the aforementioned small pot (2b). A key feature of this product is that the instructions specify a meal order, suggesting that fiber-rich vegetables or protein-rich meats be eaten first, followed by soup ingredients, seasonings, and grains. How to prepare and eat healthy meals using a multi-functional simultaneous cooking appliance that can also be used as a lunchbox.

8. A method of using a multi-functional simultaneous cooking device that can also be used as a lunch box, which can be used for a variety of cooking methods other than the simultaneous cooking of healthy food as described in claim 7, such as carbohydrate-reduced rice cooking, rice cooking, soup, simmering, steaming, grilling, and frying, in order to make healthy food.

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