KR20240093052A - Vacuum-Low Temperature Processed Food and Method for Processing Food under Vacuum-Low Temperature Condition - Google Patents

Abstract

The present invention relates to being proposed in consideration of a problem of a conventional cooking method and specifically, relates to a meat ingredient cooked as a new method of a meat vacuum low-temperature cooking method that removes an unpleasant odor of meat due to the meat being cooked at a low temperature in a vacuum, and enables a flavorful meat dish to be made by allowing seasoning to be well absorbed and having a moist and soft texture, comprising: (1) a process of inserting meat and seasoning liquid into a vacuum cooking container under vacuum pressure; (2) a vacuum low-temperature cooking process of heating the vacuum cooking container at 30-80℃ for 8-120 minutes, under a state of a vacuum pressure of 4-50 kPa being applied to the vacuum cooking container; (3) a process of stopping heating of the vacuum cooking container and releasing the vacuum pressure; and (4) a process of opening the vacuum cooking container, taking out the cooked meat, and vacuum-packaging after cooling.

Description

Vacuum low-temperature processed food and method for processing food under Vacuum-Low Temperature Condition}

The present invention relates to a food processing technology that can upgrade food after processing (hereinafter referred to as “processed food”) to a higher quality level even if the food ingredients before processing (hereinafter referred to as “unprocessed food”) are of low quality. .

More specifically, the type/thickness of unprocessed food, whether or not seasoning liquid (including water) is added, the type of processed food (e.g. steak, boiled pork, fried chicken, duck mussels, soft-boiled/hard-boiled eggs, dried fish, beef jerky ( According to a vacuum low-temperature recipe (recipe: a recipe performed by appropriately setting the vacuum pressure, heating temperature, and processing time) that takes into account food (e.g. jerky), dog/cat snacks, and other vacuum-dried foods, cheap low-quality unprocessed foods are processed to become high-quality products. It relates to a vacuum low-temperature processing method of food to obtain processed food and a vacuum low-temperature processed food produced by the processing method.

In the food processing (cooking) method of processing unprocessed food at a high temperature of 100℃ or higher under atmospheric pressure (1 atm), the following problems occur depending on the type of unprocessed food.

For example, when meat such as beef/pork/chicken is cooked at a high temperature of 100℃ or higher, the meat becomes tough or hard, shrinks in size, loses juice, and when grilled over a fire, nutrients (vitamins, etc.) are lost. Carcinogens may form.

As a way to solve this problem of high-temperature cooking, a sous vide recipe disclosed in Patent Documents 1 and 2 was developed. In this recipe, food ingredients are placed in a plastic bag, vacuum-packed, and then placed in water as-packaged. This is a cooking method that cooks ingredients in a plastic bag by heating water to a temperature lower than 100℃.

Compared to the high-temperature cooking method described above, sous vide cooking has the advantage of having less nutritional loss and cooking the ingredients evenly on the outside and inside. However, since the ingredients are packaged in plastic bags and cooked, if the ingredients are meat, the meat-specific odor or odor may be present. There is a problem that I do not disappear but remain as is.

Patent Document 1: Registered Patent Publication No. 10-1626414 (published on May 26, 2016) Patent Document 2: Public Patent Publication No. 10-2018-0088781 (published on August 7, 2018) Patent Document 3: Registered Patent Publication No. 10-2311419 (published on October 5, 2021) Patent Document 4: Registered Patent Publication No. 10-2356061 (published on January 21, 2022)

The present invention was proposed in light of the problems of conventional high-temperature cooking methods and sous vide cooking methods. Since unpackaged food ingredients are processed at low temperatures under vacuum, for example, when the food ingredients are meat, odors unique to meat can be removed. , When seasoning liquid is added, the seasoning liquid penetrates the food ingredients well, has a moist and soft texture, has good flavor, and allows low-temperature sterilization to occur naturally during the processing process. A vacuum low-temperature processing method for food and a vacuum manufactured according to the processing method. The purpose is to provide low-temperature processed foods.

The vacuum low-temperature processing method of food according to one aspect of the present invention includes a food ingredient placement step of placing food ingredients in a vacuum low-temperature cooker, and the vacuum low-temperature cooker in any one of a user setting method and a menu selection method. It is characterized by comprising a food processing step of processing the food ingredients into processed food of a desired form by driving the food according to the desired form, and a processed food acquisition step of removing the finished processed food from the vacuum low-temperature cooker.

As a modification of the above aspect, a packaging step of packaging the processed food taken out from the vacuum low-temperature cooker may be included, and an example of packaging may include vacuum packaging.

In addition, in the above aspect, the operation of the vacuum low-temperature cooker according to the cooking method is carried out according to the user's manual setting conditions or according to the automatic setting conditions of a menu selected from a plurality of menus, and the automatic setting conditions of each menu are determined by the food ingredients. Depending on the type, thickness, and type of processed food, at least one of the food processing temperature for heating the food ingredients and the vacuum pressure and operating time within the vacuum low-temperature cooker is different. Alternatively, in the automatic setting conditions of some menus, the food processing temperature, vacuum pressure, and operating time may be the same even if the types of food ingredients or processed foods are different. In the examples described later, the food processing temperature is 30 to 80°C, the gauge vacuum pressure is 4 to 50 kPa (or 30 to 375 Torr), and the operating time is 8 to 120 minutes. However, the food processing temperature, vacuum pressure, and operating time do not necessarily need to be limited to the above numerical range, and considering errors in measuring devices, etc., at least one of the upper and lower limits of the numerical range may fluctuate within ±5%. It's okay.

Additionally, in the cooking method according to the above aspect, both the vacuum pressure and the food processing temperature may be maintained constant throughout the operating time, or the food processing temperature may be varied while the vacuum pressure is maintained constant. Temperatures in which food processing temperature fluctuates are, for example, the type that moves from a low temperature to a high temperature, the type that moves from a high temperature to a low temperature, the type in which temperature rise and fall are continuous, or the type that is reached by temperature rise or fall. It may be a type that maintains one temperature for a certain period of time (for example, tens of seconds to 2 minutes).

Additionally, in the step of arranging the food ingredients, the food ingredients may be provided in a predetermined container along with a seasoning liquid such as water. The amount of seasoning liquid may be sufficient to completely submerge the ingredients, or may be sufficient to submerge only a portion of the ingredients.

In addition, in the examples described later, beef, pork, and chicken (duck meat) are exemplified as food ingredients, but other meats may be included, and seafood including fish and various eggs including eggs. It can be used as a food ingredient. Furthermore, various plants that can be sliced and dried, such as sweet potatoes, for example, can also be processed.

Vacuum low-temperature processed foods according to one aspect of the present invention are not limited to foods consumed by humans, but also include processed products that can be fed to pets such as dogs and cats.

In addition, vacuum low-temperature processed foods according to one aspect of the present invention include beef steak, boiled pork, fried chicken, duck fillet, soft-boiled/hard-boiled eggs, dried fish such as semi-dried squid/polka pollack, jerky for snacks or drinks, and dog/cat snacks. , and other vacuum-dried foods.

According to an embodiment described later, (i) a process of placing meat such as beef/pork/chicken and an appropriate amount of seasoning liquid in a container configured to apply vacuum pressure inside the container in a vacuum low-temperature cooker; , (ii) the process of heating the container to a temperature of 30 to 80°C for 8 to 120 minutes while the inside of the container is maintained at a pressure (vacuum gauge pressure) of 4 to 50 kPa, and (iii) the Vacuum low-temperature processing produced through the process of stopping the heating of the container and releasing the vacuum pressure, and (iv) removing the container from the vacuum low-temperature cooker, collecting the processed food from the container, cooling it, and then vacuum packaging it. Food may be provided.

According to the present invention, in the process of vacuum processing food ingredients at low temperature, the unique odor of the food ingredients (for example, the smell of meat, etc.) can be easily discharged and removed from the food ingredients by the vacuum pressure applied to the food ingredients. there is. Therefore, high-quality processed foods can be manufactured even if the food ingredients are of low quality.

Additionally, according to the present invention, when a seasoning liquid is used to process food ingredients, the tissues of the food ingredients are separated by vacuum pressure, so the seasoning liquid can smoothly penetrate into the tissues of the food ingredients. Therefore, it is possible to produce high-quality processed food with good flavor and even processing on the outside and inside without taking a long time.

In addition, according to the present invention, in the food processing step carried out in vacuum and low temperature, various harmful bacteria contained in food ingredients are automatically killed (extincted), so it is possible to provide very safe and hygienic processed food without separate sterilization treatment.

Additionally, according to the present invention, when vacuum pressure is applied, moisture contained in food ingredients is easily discharged even at low temperatures, making it possible to manufacture various vacuum-dried foods.

Additionally, according to the present invention, processed foods are packaged (e.g., vacuum packaged) in a low-temperature sterilized state, so they can be stored for a long time by refrigeration or freezing, and can be transported long distances.

Additionally, the vacuum low-temperature processed food according to the present invention can have a texture and flavor as if it had just been cooked by simply heating it right before eating.

1 is a perspective view of a vacuum cooking vessel used in an embodiment of the present invention.
Figure 2 is a cross-sectional view of the vacuum cooking vessel shown in Figure 1.
Figure 3 is a perspective view of a vacuum low-temperature cooker used in an embodiment of the present invention.
Figures 4 and 5 show microbiological test results of processed foods manufactured according to an embodiment of the present invention.
Figure 6 is a diagram showing the configuration of a vacuum low-temperature cooker used in another embodiment of the present invention.

Hereinafter, embodiments of the present invention will be described in detail based on the accompanying drawings.

The vacuum low-temperature processing method of food according to an embodiment of the present invention assumes that meat is used as a food ingredient and a seasoning liquid is used together, as described below.

In addition, an embodiment of the vacuum low-temperature processing method of food according to the present invention is carried out using a vacuum low-temperature cooking device and a vacuum cooking container disclosed in Patent No. 2356061 (Patent Document 4) of the present applicant.

In the vacuum low-temperature processing method according to one embodiment, the following work steps are sequentially performed.

A. Preparation steps for meat and seasoning liquid

In the present invention, the types of meat that can be cooked (processed) are not particularly limited, and various types of meat such as beef, pork, chicken, and duck can be cooked. Prepare the meat to be cooked by cutting it into appropriate sizes.

In addition, seasoning liquids include various oils such as olive oil/canola oil/grape seed oil, water, soy sauce, milk, lemon juice, vinegar, cooking wine, butter, salt, minced garlic, pepper, ginger, sesame seeds, red pepper powder, etc. It can be manufactured by mixing it in an appropriate ratio, or by mixing it with additional flavorings (plants) such as herbs/cilantro, but each person has different tastes and the type/freshness of meat, etc. may vary each time, so the ingredients and composition of the seasoning liquid. can be adjusted appropriately.

B. After putting meat and seasoning liquid into a vacuum cooking container, inserting the vacuum cooking container into a vacuum low-temperature cooker (food material placement step)

As shown in FIGS. 1 and 2, the vacuum cooking container 10 consists of a lower container 11 and an upper container 12 rotatably coupled to the lower container 11, and the upper and lower containers An exhaust hole 14 is formed in one of (11, 12). Accordingly, when the air in the vacuum cooking vessel 10 is discharged through the exhaust hole 14, vacuum pressure is applied to the inside of the vacuum cooking vessel 10. Here, reference numeral 13 is a locking means that secures the upper container 12 to the lower container 11 so that it cannot be opened arbitrarily.

At this stage, meat and seasoning liquid are contained inside the vacuum cooking container 10.

The seasoning liquid may be in an amount that completely submerges the meat, or may be in an amount that only partially submerges the meat.

C. Step of generating vacuum pressure and heating in a vacuum cooking container (food processing step)

Vacuum pressure is generated inside the vacuum cooking vessel (10), and the vacuum cooking vessel (10) is heated to cook meat.

This step is carried out by the vacuum low-temperature cooker 20 shown in FIG. 3.

The vacuum low-temperature cooker 20 shown in FIG. 3 includes an exterior case 22 in which a cooking chamber 21 in which a plurality of vacuum cooking containers 10 can be placed is formed to be openable and closed by a door 25, and a cooking chamber 21 that can be opened and closed by a door 25. A configuration comprising a vacuum pump (not shown) in communication with the chamber 21 to apply vacuum pressure within the cooking chamber 21, and a heating means 26 built into the exterior case 22 to heat the cooking chamber 21. It consists of The cooking method may be set manually by the user through the control setting unit 23 (user setting method), or the user may set it automatically by pressing one of the plurality of menu buttons provided on the control setting unit 23 (menu selection). method).

In this step, after placing the vacuum cooking vessel 10 in the cooking chamber 21 of the vacuum low-temperature cooker 20, with the door 25 closed, one of the user setting method or menu selection method is selected. This is carried out by driving the vacuum low-temperature cooker 20 accordingly. When the vacuum low-temperature cooker 20 is driven, a vacuum pump (not shown) operates to apply vacuum pressure to the cooking chamber 21, and gas (e.g., air) in the vacuum cooking vessel 10 flows through the exhaust hole 14. It is discharged to the cooking chamber 21 through, and this gas is drawn out toward the vacuum pump in communication with the cooking chamber 21. In this way, when vacuum pressure is applied to the vacuum cooking container 10, the meat contained in the vacuum cooking container 10 expands in volume as the tissues spread apart. Therefore, the impurities are forcibly separated from the meat under vacuum pressure and discharged to the outside through a vacuum pump. In other words, the odor of the meat is removed during this process.

Additionally, during this process, the tissues of the meat are widened, so the seasoning liquid can easily penetrate into the tissues of the meat. In addition, since the seasoning liquid in the vacuum cooking vessel 10, which has a vacuum pressure significantly lower than atmospheric pressure, boils at a temperature much lower than the boiling point at atmospheric pressure, the meat is thoroughly seasoned without having to marinate the meat in the seasoning liquid in advance.

The tissue of meat is composed of water and protein. The proteins include actin and myosin, which are muscle fibers, and collagen, a connective tissue component that connects muscle fibers. Collagen and myosin become soft when denatured, but actin has the property of becoming tough when denatured. Therefore, in order to cook meat gently, it is necessary to adjust the cooking temperature (food processing temperature) so that collagen and myosin are denatured and actin is not denatured. Generally, collagen is denatured at around 40℃, myosin at around 40-50℃, and actin at around 66-73℃. However, since the composition of muscle fibers varies depending on the type of meat, appropriate cooking methods are required depending on the type of meat. You need to know the temperature. There may be some variation depending on the type of meat, but the preferred cooking temperature is 30 to 80 degrees Celsius. In this temperature range, depending on the thickness and/or weight of the meat, the vacuum pressure can be set in the range of 4 to 50 kPa and the cooking time (operating time) can be appropriately determined in the range of 8 to 120 minutes, under these conditions. If you process meat according to this method, the inside and outside of the meat can be cooked evenly.

In this step, vacuum pressure is first applied within the vacuum cooking container (10) to spread the tissues of the meat contained in the vacuum cooking container (10) to remove (discharge) the odor of the meat, and then the vacuum cooking container (10) is removed. It is desirable to heat. In this way, heating (processing) is performed with the odor of the meat removed, so the flavor of the cooked (processed) meat can be further improved. However, there is no significant problem even if the application of vacuum pressure and heating are performed simultaneously.

Additionally, at this stage, harmful bacteria contained in meat (food ingredients, unprocessed foods) are pasteurized. As can be seen from the description below and FIGS. 4 and 5, harmful bacteria (microorganisms) such as E. coli/Staphylococcus aureus/Salmonella are killed by low-temperature heating, making it hygienic.

D. Packaging stage

After vacuum low-temperature cooking, the operation of the vacuum low-temperature cooker 20 is stopped to release heating by the heating means and application of vacuum pressure by the vacuum pump. Then, the cooked meat (processed food) is taken out from the vacuum cooking container 10, cooled, and then packaged. An example of packaging is vacuum packaging.

Meat cooked in this way has no unpleasant odor, is well absorbed by the seasoning liquid, is soft and moist on the inside, and has a good flavor.

Meat cooked according to an embodiment of the present invention can be stored refrigerated or frozen in a vacuum-packed state. When stored frozen, the taste does not change even after long-term storage and nutrients can be preserved. Just before eating refrigerated/frozen food, you can heat it in a microwave or oven, or cook it additionally according to your preference, to enjoy the same texture and flavor as if it had just been cooked.

Additionally, in the food processing step, food ingredients or processed foods are sterilized at low temperature under vacuum, so hygienic and safe processed foods can be provided without the need for separate sterilization after processing (cooking) is completed.

<Examples 1 to 10>

Beef/pork/chicken (or duck meat is also possible) is cut to the thickness and weight as shown in Table 1 below and placed into the vacuum cooking container (10) together with an appropriate amount of seasoning liquid, under the conditions shown in Table 1 below. After cooking at a low temperature under vacuum, the front and back sides of the meat were heated for 1 minute each, for a total of 2 minutes, in a frying pan preheated to a predetermined temperature over high heat.

item
thickness
(㎜) weight
(g) enter
(㎪) gauge pressure
(bar) temperature
(℃) hour
(minute)
beef Example 1 7 80 20 -0.80 53 10 Example 2 12 150 20 -0.80 55 55 Example 3 20 270 20 -0.80 58 70 Example 4 30 400 20 -0.80 64 70
pork Example 5 7 80 20 -0.80 55 10 Example 6 20 250 20 -0.80 62 70 Example 7 40 550 20 -0.80 70 90
chicken Example 8 10 100 20 -0.80 50 50 Example 9 15 110 20 -0.80 52 55 Example 10 20 130 20 -0.80 54 90 Tolerance ±3 ±15 ±1.25 ±0.05 ±1

<Comparative Examples 1 to 10>

Meats of the same thickness/weight as the meat used in Examples 1 to 10 were impregnated with the seasoning liquid used in the above Examples and seasoned for 3 hours, and then fried in a frying pan preheated to a predetermined temperature over high heat. The front and back sides were fried as if fried, and then cooked once more in the oven. The temperature of the frying pan and the heating conditions in the oven are shown in Table 2 below.

item thickness
(㎜) weight
(g) frying pan temperature
(℃) oven temperature
(℃) oven time
(minute)
beef Comparative Example 1 7 80 210 160 5 Comparative Example 2 12 150 210 160 6 Comparative Example 3 20 270 230 150 8 Comparative Example 4 30 400 230 140 10
pork Comparative Example 5 7 80 210 160 5 Comparative Example 6 20 250 210 160 7 Comparative Example 7 40 550 230 140 12
chicken Comparative Example 8 10 100 210 150 9 Comparative Example 9 15 110 210 150 6 Comparative Example 10 20 130 230 140 8 Tolerance ±3 ±15

<Sensory evaluation>

After having 30 evaluators taste the meat cooked in Examples 1 to 10 and Comparative Examples 1 to 10, taste/aroma/texture was rated on a 5-point scale (5 points = very good, 4 points = good, 3 points) = average, 2 points = bad, 1 point = very bad), and the results are shown in Table 3 below.

taste incense Texture grade Example 1 4.4 4.4 4.5 4.5 Comparative Example 1 3.8 3.9 3.8 3.8 Example 2 4.5 4.4 4.5 4.5 Comparative Example 2 3.7 3.7 3.6 3.7 Example 3 4.5 4.6 4.6 4.6 Comparative Example 3 3.6 3.7 3.5 3.6 Example 4 4.6 4.5 4.7 4.6 Comparative Example 4 3.5 3.5 3.4 3.5 Example 5 4.3 4.3 4.2 4.3 Comparative Example 5 3.5 3.5 3.4 3.5 Example 6 4.4 4.6 4.5 4.5 Comparative Example 6 3.6 3.5 3.6 3.6 Example 7 4.3 4.3 4.5 4.4 Comparative Example 7 3.1 3.3 3.2 3.2 Example 8 5 5 5 5 Comparative Example 8 3.6 3.5 3.5 3.5 Example 9 5 5 5 5 Comparative Example 9 3.4 3.4 3.3 3.4 Example 10 5 5 5 5 Comparative Example 10 3.2 3.3 3.2 3.2

As seen in Table 3, the meat of each example processed (cooked) by the vacuum low-temperature processing method of food according to the present invention received better evaluations in all items compared to the meat of the comparative examples.

<Sterilization effect>

110 g of chicken breast with a thickness of 15 mm was placed in a vacuum cooking container (10) together with the seasoning liquid, and cooked at 52°C for 55 minutes under a vacuum pressure of 20 kPa (Example 11). As shown in Figure 4, as a result of bacterial testing of cooked chicken breast, no harmful bacteria were detected. Through this, it can be seen that the present invention has the effect of sterilizing harmful bacteria even when cooked at a low vacuum temperature compared to a typical high-temperature cooking method or a sous vide cooking method.

In addition, 250 g of pork shoulder with a thickness of 20 mm was placed in a vacuum cooking container (10) together with a seasoning liquid, and cooked at 62° C. for 70 minutes under a vacuum pressure of 20 kPa (Example 12). As shown in Figure 5, as a result of bacterial testing of cooked pork shoulder, no harmful bacteria were detected. Through this, it can be seen that the present invention has the effect of sterilizing harmful bacteria even when cooked at a low vacuum temperature compared to a typical high-temperature cooking method or a sous vide cooking method.

Next, another embodiment of the present invention is described based on FIG. 6.

Figure 6 is a diagram showing the schematic configuration of a vacuum low-temperature cooker disclosed in the present applicant's Patent No. 2311419 (Patent Document 3), which includes a vacuum cooking unit 100 in which food ingredients are heated and cooked, and a vacuum pump 210. It consists of a vacuum generating unit 200 that applies vacuum pressure by exhausting the inside of the vacuum cooking unit 100, and a cooking unit 400 consisting of a pair of hot plates. The cooking method can be set manually by the user through the control setting unit 300 (user setting method), or automatically set by the user by pressing one of the plurality of menu buttons provided in the control setting unit 23 (menu selection method). ). Here, the non-illustrated symbol C refers to the cabinet, D refers to the door, H refers to the housing, L refers to the lock bar, S refers to the packing, and T refers to the positioning and fixing mechanism, and these components are not essential for understanding the present invention. , detailed description is omitted.

The vacuum low-temperature cooker of this embodiment can be viewed as a method of processing food ingredients without using seasoning liquid, that is, specialized for vacuum low-temperature processing of dried foods such as dried fish, jerky, or pet snacks.

However, the use of seasoning liquid is not completely impossible, and it is acceptable to wet a brush, brush, etc. with seasoning liquid and apply it to the surface of the food ingredients.

Summarizing the main points of what has been explained so far, it should be understood that at least the following matters are described in this specification.

[1] Process of putting food ingredients and seasoning liquid into a container under vacuum pressure; A process of cooking by applying a vacuum pressure of 4 to 50 kPa to the container and heating the container to 30 to 80°C for 8 to 120 minutes; The process of stopping heating of the vessel and releasing the vacuum pressure; and a vacuum low-temperature processing method of food, including the process of packaging the cooked processed food in a state capable of being refrigerated or frozen, and a vacuum low-temperature processed food manufactured according to the method.

[2] A vacuum low-temperature processing method for food in which vacuum pressure is first applied to the container and then heating of the container begins after a certain period of time, and a vacuum low-temperature processed food manufactured according to the method.

[3] When the above food material is chicken, the thickness of the chicken is 10 to 25 mm, the vacuum pressure applied to the container is 20 kPa, and the container is a vacuum for food heated at a processing temperature of 30 to 68°C for 10 to 100 minutes. Low-temperature processing method and vacuum low-temperature processed food manufactured according to the method.

[4] When the above food material is beef, the thickness of the beef is 7 to 40 mm, the vacuum pressure applied to the container is 20 kPa, and the container is a vacuum for food heated at a processing temperature of 30 to 68°C for 8 to 120 minutes. Low-temperature processing method and vacuum low-temperature processed food manufactured according to the method.

[5] When the above food ingredient is pork, the thickness of the pork is 7 to 40 mm, the vacuum pressure applied to the container is 20 kPa, and the container is heated at a processing temperature of 30 to 68 ℃ for 10 to 100 minutes. Vacuum low-temperature processing method and vacuum low-temperature processed food manufactured according to the method.

[6] A vacuum low-temperature processing method for food in which the heating temperature and heating time of the container and the vacuum pressure applied to the container are allowed to vary within ±5% of at least one of the upper and lower limits of the above-mentioned numerical range, and Vacuum low-temperature processed food manufactured according to the method.

[7] A vacuum low-temperature processing method for food in which a recipe (e.g., a cookbook or instruction manual) is provided in printed form in preparation for when the user manually sets food processing conditions through the control setting unit of the vacuum low-temperature cooker. , vacuum low-temperature processed food manufactured according to the above recipe.

Above, embodiments and examples illustrating the technical idea of the present invention have been described, but the present invention is not limited to the above-described structure and operation, and the present invention can be explained without departing from the scope of the technical idea described in the present specification. Those skilled in the art will understand that numerous changes and modifications may be made.

Accordingly, all such appropriate changes, modifications and equivalents shall be considered to fall within the scope of the present invention.

10… vacuum cooking container
11… Lower vessel 12… upper vessel
13… Locking means 14… exhaust ball
20… vacuum low temperature cooker
21… Cooking chamber 22… external case
23… Control setting unit 25... door
26… heating means
100… vacuum cooking unit
200… vacuum generator
210… vacuum pump
300… Control setting section
400… cooking unit

Claims (5)

A food ingredient placement step of placing food ingredients in a vacuum low-temperature cooker;
A food processing step of processing the food ingredients into processed foods of a desired form by operating the vacuum low-temperature cooker according to any one of a user-set method or a menu selection method; and
A vacuum low-temperature processing method for food, comprising a processed food acquisition step of removing the finished processed food from the vacuum low-temperature cooker. In claim 1,
As a follow-up step to the processed food acquisition step,
A vacuum low-temperature processing method for food, further comprising a packaging step of packaging the processed food taken out from the vacuum low-temperature cooker. In claim 2,
The operation of the vacuum low-temperature cooker according to the above cooking method is carried out according to the user's manual setting conditions or the automatic setting conditions of a menu selected from a plurality of menus,
The automatic setting conditions for each menu are vacuum conditions for food, wherein at least one of the food processing temperature for heating the food ingredients and the vacuum pressure and operating time within the vacuum low-temperature cooker is different depending on the type and thickness of the food ingredients and the type of processed food. Low temperature processing method. In claim 3,
The food processing temperature is 30 to 80°C,
The vacuum pressure is 4 to 50 kPa,
A vacuum low-temperature processing method for food, characterized in that the operating time is 8 to 120 minutes. A vacuum low-temperature processed food manufactured by the vacuum low-temperature processing method of the food according to any one of claims 1 to 4,
The vacuum low-temperature processed food,
Vacuum low-temperature processed food characterized as one of steak, boiled pork, fried chicken, duck meat, soft-boiled/hard-boiled eggs, dried fish, beef jerky, dog/cat snacks, and vacuum-dried food.