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KR20100100359A - Low temperature cooker using jar for chicken soup - Google Patents

Low temperature cooker using jar for chicken soup Download PDF

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Publication number
KR20100100359A
KR20100100359A KR1020090019212A KR20090019212A KR20100100359A KR 20100100359 A KR20100100359 A KR 20100100359A KR 1020090019212 A KR1020090019212 A KR 1020090019212A KR 20090019212 A KR20090019212 A KR 20090019212A KR 20100100359 A KR20100100359 A KR 20100100359A
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South Korea
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jar
chicken
cooking
lower outer
low temperature
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KR1020090019212A
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Korean (ko)
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KR101102075B1 (en
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정홍식
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주식회사 에취알에스
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    • A—HUMAN NECESSITIES
    • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
    • A47J27/00—Cooking-vessels
    • A47J27/004—Cooking-vessels with integral electrical heating means
    • A—HUMAN NECESSITIES
    • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
    • A47J27/00—Cooking-vessels
    • A47J27/002—Construction of cooking-vessels; Methods or processes of manufacturing specially adapted for cooking-vessels
    • A—HUMAN NECESSITIES
    • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
    • A47J36/00—Parts, details or accessories of cooking-vessels
    • A47J36/02—Selection of specific materials, e.g. heavy bottoms with copper inlay or with insulating inlay
    • A47J36/04—Selection of specific materials, e.g. heavy bottoms with copper inlay or with insulating inlay the materials being non-metallic
    • A—HUMAN NECESSITIES
    • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
    • A47J41/00—Thermally-insulated vessels, e.g. flasks, jugs, jars
    • A47J41/0005—Thermally-insulated vessels, e.g. flasks, jugs, jars comprising a single opening for filling and dispensing provided with a stopper
    • A—HUMAN NECESSITIES
    • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
    • A47J41/00—Thermally-insulated vessels, e.g. flasks, jugs, jars
    • A47J41/0038—Thermally-insulated vessels, e.g. flasks, jugs, jars comprising additional heating or cooling means, i.e. use of thermal energy in addition to stored material

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  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Physics & Mathematics (AREA)
  • Thermal Sciences (AREA)
  • Manufacturing & Machinery (AREA)
  • Cookers (AREA)

Abstract

본 발명은 닭고기를 이용한 삼계탕, 한방계육탕 및 약선 요리시에 조리용기를 항아리(10)로 사용하고, 항아리(10)에 열을 가하되, 저온으로 장시간 지속적으로 열을 가하면서 계육탕(鷄肉湯)을 조리할 수 있도록 한 계육탕 조리를 위한 항아리 저온조리기에 관한 것이다.The present invention uses a cooking vessel as a jar (10) when cooking chicken soup, herbal chicken meat and medicinal herb using chicken, and apply heat to the jar (10), while applying heat continuously for a long time at low temperature gyyuktang (鷄肉It relates to a jar low-temperature cooker for cooking chicken meat soup so that you can cook iii).

본 발명의 구체적인 구성은 뚜껑(11)을 갖는 항아리(10)가 바퀴(42)가 달린 이동식 받침대(40)의 상부에 형성된 안착공(41)에 안치되되, 항아리(10)의 하부 외주면에는 히터봉(21)이 삽입되는 인입공(13)이 형성되고, 상기 히터봉(21)은 항아리(10)의 하부 외주면에 설치되는 콘트롤박스(20)와 전선으로 연결되며, 항아리(10)의 내부에는 삽입된 히터봉(21)의 상부를 가리도록 속받침대(22)가 내삽되고, 항아리(10)의 하부 외주면에는 육수를 음용할 수 있는 음용밸브(30)가 장착되며, 항아리(10)의 저면에는 남은 육수를 버릴 수 있도록 한 배수밸브(31)가 장착된 구성이다.In a specific configuration of the present invention, the jar 10 having the lid 11 is placed in a seating hole 41 formed in the upper portion of the movable pedestal 40 with the wheels 42, but the lower outer peripheral surface of the jar 10 in the heater An inlet hole 13 into which the rod 21 is inserted is formed, and the heater rod 21 is connected to the control box 20 installed on the lower outer circumferential surface of the jar 10 by an electric wire, and inside the jar 10. The inner support 22 is inserted to cover the upper portion of the inserted heater rod 21, the lower outer peripheral surface of the jar 10 is equipped with a drinking valve 30 for drinking broth, the jar 10 The bottom is a configuration that is equipped with a drain valve 31 to discard the remaining broth.

Description

계육탕(鷄肉湯) 조리를 위한 항아리 저온조리기{Low temperature cooker using jar for chicken soup}Low temperature cooker using jar for chicken soup

본 발명은 닭고기를 이용한 삼계탕, 한방계육탕 및 약선 요리시에 조리용기를 항아리로 사용하고, 항아리에 열을 가하되, 저온으로 장시간 지속적으로 열을 가하면서 계육탕(鷄肉湯)을 조리할 수 있도록 한 계육탕 조리를 위한 항아리 저온조리기에 관한 것이다.The present invention uses a cooking vessel as a jar when cooking chicken soup, herbal chicken meat and medicinal herb using chicken, heat to the jar, but can be cooked chicken meat (鷄肉 湯) while applying heat continuously for a long time at low temperature It relates to a jar low temperature cooker for cooking chicken meat soup.

종래 닭고기를 이용한 삼계탕, 한방계육탕 등 탕국의 요리시에는 주로 가스, 전기 등 고온의 가열원을 이용하여, 단시간에 요리를 하였다. 그러나, 닭고기를 고온으로 가열하다 보면, 단백질 등이 수축되면서 닭고기가 오그라져 원래의 식재료 보다 부피 비율이 감소될 뿐 아니라, 고온가열로 인한 영양소의 파괴가 심한 문제점이 있었다. 또한, 조리 이후에는 육수와 고기를 별도의 용기에 담아 냉장 보관하면서 그때 그때 필요시에 데워 먹어야 하는 번거로운 문제점이 있었다.Conventionally, when cooking soups such as samgyetang and oriental chicken meat soup using chicken, cooking was performed for a short time using a heating source of high temperature such as gas and electricity. However, when the chicken is heated to a high temperature, as the protein shrinks, the chicken is deformed, and the volume ratio is reduced as compared to the original food ingredients, and there is a serious problem of nutrient destruction due to high temperature heating. In addition, after cooking and storing the broth and meat in a separate container refrigerated there was a cumbersome problem that you need to warm up when necessary.

따라서, 본 발명은 상술한 바와 같은 문제점을 감안하여 창안한 것으로서, 닭고기의 탕국 요리시에 온도를 오래 유지시켜 줄뿐 아니라, 우수한 효능을 가지고 있는 우리나라 전통의 항아리를 조리용기로 사용하여 항아리를 가열하되, 70℃에서 90℃ 사이의 낮은 온도로 장시간동안 지속적으로 가열함으로써, 조리되는 과정에서 닭고기의 원래 식재료의 부피 비율을 거의 그대로 유지할 뿐 아니라, 저온조리에 따른 영양소 파괴가 적은 몸에 좋은 계육탕을 조리하고자, 항아리를 이용한 저온조리기를 제공하고자 한다.Therefore, the present invention was devised in view of the above-described problems, and it is possible not only to maintain a long temperature when cooking hot soup of chicken, but also to heat the jar using a traditional Korean jar having excellent efficacy as a cooking vessel. By continuously heating at low temperature between 70 ℃ and 90 ℃ for a long time, it maintains the volume ratio of chicken's original ingredients in the process of cooking and maintains the healthy yukyuktang with low nutrient destruction due to low temperature cooking. To cook, to provide a low temperature cooker using a jar.

본 발명에 따른 계육탕 조리를 위한 항아리 저온조리기의 구체적인 과제 해결 수단으로는, 뚜껑(11)을 갖는 항아리(10)가 바퀴(42)가 달린 이동식 받침대(40)의 상부에 형성된 안착공(41)에 안치되되, 항아리(10)의 하부 외주면에는 히터봉(21)이 삽입되는 인입공(13)이 형성되고, 상기 히터봉(21)은 항아리(10)의 하부 외주면에 설치되는 콘트롤박스(20)와 전선으로 연결되며, 항아리(10)의 내부에는 삽입된 히터봉(21)의 상부를 가리도록 속받침대(22)가 내삽되고, 항아리(10)의 하부 외주면에는 육수를 음용할 수 있는 음용밸브(30)가 장착되며, 항아리(10)의 저면에는 남은 육수를 버릴 수 있도록 한 배수밸브(31)가 장착 구성된다.As a specific problem solving means of the jar low temperature cooker for cooking chicken meat according to the present invention, the seat 10 having a lid 11 is a seating hole 41 formed on the upper portion of the movable pedestal 40 with wheels 42. ) Is placed in the lower outer circumferential surface of the jar 10, the inlet hole 13 is formed is inserted into the heater rod 21, the control rod (21) is installed on the lower outer circumferential surface of the jar (10) 20) and the electric wire, the inner support 22 is inserted into the inside of the jar 10 to cover the upper portion of the inserted heater rod 21, the lower outer peripheral surface of the jar 10 can drink broth Drinking valve 30 is mounted, the bottom of the jar 10 is configured to be equipped with a drain valve 31 to discard the remaining broth.

본 발명은 항아리의 우수한 효능이 더해지면서 맛있고 싱싱한 계육탕을 조리할 수 있을 뿐 아니라, 저온조리의 특성상 영양소의 파괴가 적고, 식재료의 부피 비율이 조리 전후가 거의 비슷하여, 원래의 식재료에 대한 섭취량 비율이 향상되는 효과가 있다. 또한, 냉동보관 중인 닭고기를 해동하지 않고 바로 육수가 담긴 항아리에 넣고 저온으로 장시간 조리할 수 있어서, 해동과정이 생략되는 장점이 있다. 한편, 직장생활을 하는 맞벌이 주부의 경우, 닭고기 육수를 얻고자 할 때에, 출근하면서 갖은 양념과 닭고기와 물을 항아리 저온조리기에 넣고 전원을 공급해 주면 퇴근후 진한 국물이 있는 계육탕을 맛볼 수 있는 부수적인 장점 또한 있다.The present invention is not only able to cook delicious and fresh chicken soup with the excellent potency of the jar, but also low in nutrients due to the characteristics of low-temperature cooking, and the volume ratio of the ingredients is almost the same before and after cooking, intake of the original ingredients The effect is that the ratio is improved. In addition, it is possible to cook for a long time at low temperature in the jar containing the broth immediately without thawing the chicken in the frozen storage, there is an advantage that the thawing process is omitted. On the other hand, if you are a housewife working in the workplace, when you want to get chicken broth, you can put chicken and water in the jar and cook it in a low-temperature cooker and go to work to supply chicken soup with a thick broth after work. There is also an advantage.

계육탕(鷄肉湯)이 국물이 있는 닭고기 요리임을 고려할 때, 본 발명을 이용하면 물이 끓는 비등점까지 이르지 않고 저온에서 장시간동안 지속적으로 조리함으로써, 진한 육수를 뽑아 낼 수 있게 된다. 또한, 저온으로 가열하게 됨에 따라 조리용 용기 바닥에 닭고기가 맞닿아도 눌러 붙지않아, 조리 과정중 닭고기를 저어주지 않아도 된다.Considering that the chicken meat soup is a chicken dish with broth, the present invention enables the extraction of dark broth by continuously cooking at low temperature for a long time without reaching the boiling point of boiling water. In addition, it is heated to a low temperature, even if the chicken touches the bottom of the cooking container does not stick, it is not necessary to stir the chicken during the cooking process.

한편, 저온조리시에는 식재료가 가지고 있는 영양소의 파괴가 적음으로 식재료가 가지고 있는 영양소의 거의 대부분을 섭취할 수 있게 되며, 저온조리의 특성상 단백질 등이 수축되지 않음으로써, 계육탕을 판매하는 사람들은 닭고기의 식재료와 동일한 무게 비율로 판매할 수 있는 장점 또한 있다.On the other hand, during low-temperature cooking, it is possible to consume almost all of the nutrients of the ingredients because there is little destruction of the nutrients of the ingredients, and people who sell chicken meat are not contracted due to the nature of low-temperature cooking. It also has the advantage of being sold at the same weight ratio as the chicken ingredients.

이하, 본 발명의 목적을 달성할 수 있는 바람직한 실시예의 기술구성을 첨부된 도면을 참고하여 설명하고자 한다.Hereinafter, with reference to the accompanying drawings the technical configuration of a preferred embodiment that can achieve the object of the present invention.

도 1은 본 발명에 따른 항아리(10) 저온조리기의 분리 사시도로서, 도 1에서와 같이 국물과 함께 닭고기를 담는 조리용기는 우리나라 전통의 항아리(10)로 구비하고, 항아리(10)의 하부 측면에는 히터봉(21)을 삽입할 수 있도록 인입공(13)을 형성한다. 한편, 인입공(13)에 히터봉(21)이 끼워지면 항아리(10) 내부에는 히터봉(21)이 그대로 노출되게 됨으로써, 조리시 닭고기가 히터봉(21)에 직접 닿아 눌러 붙는 일이 발생된다. 본 발명에서는 이를 방지하고자 항아리(10) 내부에 히터봉(21)을 상부에서 가리도록 속받침대(22)를 항아리(10)에 내삽 시킨다.1 is an exploded perspective view of a jar 10 low temperature cooker according to the present invention, the cooking vessel containing the chicken with soup as shown in Figure 1 is provided with a traditional Korean jar 10, the lower side of the jar 10 In the opening hole 13 is formed so that the heater rod 21 can be inserted. On the other hand, when the heater rod 21 is inserted into the inlet hole 13, the heater rod 21 is exposed to the inside of the jar 10 as it is, so that the chicken directly touches the heater rod 21 and presses when cooking. do. In the present invention, to prevent this, the underlay 22 is inserted into the jar 10 so as to cover the heater rod 21 inside the jar 10 from the top.

또한, 히터봉(21)의 작동온도는 전원의 인가와 저온조리의 온도값에 따라 작동되도록 하고자, 항아리(10)의 하부 외주면에 장착되는 콘트롤박스(20)에 전선을 연결하여 제어되도록 한다. 국물과 닭고기 및 갖은 양념을 항아리(10)에 넣고 뚜껑(11)을 닫고 저온(70~90℃)으로 장시간동안 조리하게 될 때에는 비등점이 낮게 조리됨으로써, 수증기가 적게 발생되기 때문에 수분 증발이 적음으로, 조리 초기부터 원하는 국물의 양을 예측할 수 있게 된다. 또한 상기 손잡이(12)가 달린 뚜껑(11)의 중량은 3.0Kg정도이며, 어느정도 무게가 있도록 제작하여, 수증기의 방출을 막아 항아리(10) 내부의 압력을 높여 닭고기가 잘 익도록 하는 것이 바람직하다.In addition, the operating temperature of the heater rod 21 is to be controlled by connecting the electric wire to the control box 20 mounted on the lower outer peripheral surface of the jar 10 in order to operate according to the temperature value of the power supply and low temperature cooking. When the broth, chicken, and various seasonings are put in the jar 10 and the lid 11 is closed and cooked for a long time at a low temperature (70-90 ° C.), the boiling point is cooked low, resulting in less water vapor. In this way, the amount of broth desired can be predicted from the beginning of cooking. In addition, the weight of the lid 11 with the handle 12 is about 3.0Kg, so that the weight is produced to some extent, it is preferable to prevent the release of water vapor to increase the pressure inside the jar 10 so that the chicken cooks well. .

또한, 도 1에서와 같이 항아리(10)의 하부 외주면에는 음용밸브(30)를 장착함으로써, 계육탕 조리 완료후에 닭고기는 뚜껑(11)을 열고 그릇(44)에 담아내고, 육수는 국자를 이용해 항아리(10)에서 떠서 그릇(44)에 담아낼 뿐 아니라, 음용밸브(30)를 이용하여 육수를 그릇(44)에 담거나, 컵에 담아 음용할 수 있도록 구성한다.In addition, as shown in Figure 1 by mounting the drinking valve 30 on the lower outer circumferential surface of the jar 10, after the cooking of chicken meat is completed, open the lid 11 and put in a bowl 44, broth using a ladle Floating from the jar (10) to put in the bowl 44, as well as using the drinking valve 30 to put the broth in the bowl 44, or to be configured to drink in a cup.

도 2는 본 발명에 따른 항아리(10) 저온조리기와 이동식 받침대(40)의 분리 사시도이고, 도 3은 본 발명에 따른 항아리(10) 저온조리기의 대표 단면도이다. 도 2에 도시된 바와 같이, 조립이 완성된 항아리(10)가 이동식 받침대(40)의 상부에 형성된 안착공(41)에 안치된다. 상기 이동식 받침대(40)는 하부에 바퀴(42)가 장착된 것으로, 중량의 항아리(10) 저온조리기의 이동의 효율성을 위해 구성한 것이다.2 is an exploded perspective view of the jar 10 low temperature cooker and the movable pedestal 40 according to the present invention, Figure 3 is a representative cross-sectional view of the jar 10 low temperature cooker according to the present invention. As shown in FIG. 2, the assembled jar 10 is placed in a seating hole 41 formed at an upper portion of the movable pedestal 40. The movable pedestal 40 is equipped with a wheel 42 at the bottom, it is configured for the efficiency of the movement of the jar 10 low-temperature cooker of weight.

또한, 도 3에 도시된 바와 같이 항아리(10)의 저면에 청소를 위한 배수밸브(31)를 장착함으로써, 중량의 항아리(10)를 이동식 받침대(40)에서 내려놓지 않은 상태에서 이동식 받침대(40) 내부에 대야(43)를 놓고 배수밸브(31)를 개방하여 항아리(10)에 남은 육수를 버릴 수 있도록 구성한다.In addition, as shown in Figure 3 by mounting the drain valve 31 for cleaning on the bottom of the jar 10, the movable pedestal 40 in a state that does not put down the jar 10 of the weight from the movable pedestal 40 ) Place the basin 43 inside and open the drain valve 31 so as to discard the remaining broth in the jar 10.

한편, 본 발명에서는 조리용기로 항아리(10)를 사용하는 것임을 고려할 때, 항아리(10)의 원적외선 방출로 인해 닭의 깊은 속살까지 잘 익게 되는 장점이 있으며, 우수한 항아리(10)의 살균력으로 인해 신선한 음식을 조리할 수 있을 뿐 아니라, 항아리(10)가 온도를 오래 유지시켜 주기 때문에 보온의 효과가 있다. 따라서, 항아리(10)의 우수한 효능이 더해지면서 맛있고 싱싱한 계육탕을 조리할 수 있게 된다.On the other hand, in the present invention, considering the use of the jar 10 as a cooking vessel, due to the far-infrared emission of the jar 10 has the advantage of ripening well to the deep flesh of the chicken, due to the excellent sterilization power of the excellent jar (10) In addition to cooking food, there is an effect of keeping warm because the jar 10 maintains the temperature for a long time. Thus, while adding the excellent efficacy of the jar 10 it is possible to cook a delicious and fresh chicken soup.

도 1은 본 발명에 따른 항아리 저온조리기의 분리 사시도1 is an exploded perspective view of a jar low temperature cooker according to the present invention

도 2는 본 발명에 따른 항아리 저온조리기와 이동식 받침대의 분리 사시도Figure 2 is an exploded perspective view of the jar low temperature cooker and movable pedestal according to the present invention

도 3은 본 발명에 따른 항아리 저온조리기의 대표 단면도3 is a representative cross-sectional view of a jar low temperature cooker according to the present invention

도 4는 본 발명에 따른 항아리 저온조리기의 결합 사시도Figure 4 is a perspective view of the jar low temperature cooker according to the present invention

<도면의 주요 부분에 대한 부호의 설명><Explanation of symbols for the main parts of the drawings>

10 : 항아리10: jar

11 : 뚜껑11: lid

12 : 손잡이12: handle

13 : 인입공13: incoming hole

20 : 콘트롤박스20: control box

21 : 히터봉21: heater rod

22 : 속받침대22: underlay

30 : 음용밸브30: drinking valve

31 : 배수밸브31: drain valve

40 : 이동식 받침대40: movable pedestal

41 : 안착공41: seating

42 : 바퀴42: wheels

43 : 대야43: basin

44 : 그릇44: bowl

Claims (1)

뚜껑(11)을 갖는 항아리(10)가 바퀴(42)가 달린 이동식 받침대(40)의 상부에 형성된 안착공(41)에 안치되되, 항아리(10)의 하부 외주면에는 히터봉(21)이 삽입되는 인입공(13)이 형성되고, 상기 히터봉(21)은 항아리(10)의 하부 외주면에 설치되는 콘트롤박스(20)와 전선으로 연결되며, 항아리(10)의 내부에는 삽입된 히터봉(21)의 상부를 가리도록 속받침대(22)가 내삽되고, 항아리(10)의 하부 외주면에는 육수를 음용할 수 있는 음용밸브(30)가 장착되며, 항아리(10)의 저면에는 남은 육수를 버릴 수 있도록 한 배수밸브(31)가 장착된 것을 특징으로 하는 계육탕 조리를 위한 항아리 저온조리기.The jar 10 having the lid 11 is placed in the seating hole 41 formed in the upper portion of the movable pedestal 40 with the wheels 42, and the heater rod 21 is inserted into the lower outer circumferential surface of the jar 10. Inlet hole 13 is formed, the heater rod 21 is connected to the control box 20 is installed on the lower outer peripheral surface of the jar 10 and the electric wire, the heater rod inserted into the jar (10) 21, the inner support 22 is inserted to cover the upper portion, the lower outer surface of the jar 10 is equipped with a drinking valve 30 for drinking broth, the bottom of the jar 10 to discard the remaining broth Low-temperature cooker for cooking chicken meat, characterized in that the drain valve 31 so as to be equipped with.
KR1020090019212A 2009-03-06 2009-03-06 Low Temperature Cooker for Cooking Chicken Meat Expired - Fee Related KR101102075B1 (en)

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