FOOD STEAMING METHOD AND APPARATUS

• US 20100255168A1
• Filed: 04/01/2010
• Published: 10/07/2010
• Est. Priority Date: 04/04/2009
• Status: Active Grant

• Current Assignee: Kurt H. Roth
• Original Assignee: Kurt H. Roth
• Inventors: Roth, Kurt H.
• Granted Patent: US 8,828,467 B2
• Time in Patent Office: Days
• US Class Current: 426/510
• CPC Class Codes: A23L 5/13 using water or steam
• CPC Class Codes: A47J 2027/043 for cooking food in steam
• CPC Class Codes: A47J 27/04 for cooking food in steam; Devices for extracting fruit juice by means of steam ; Vacuum cooking vessels steam-heated vessels for hotels, restaurants or canteens A47J27/16
• CPC Class Codes: A47J 37/1295 Frying baskets or other food holders

Abstract

A method and apparatus for steam cooking food items in two consecutive steps whereby the food items contained in a food carrier are first preheated in water in a container which is being heated by a heater. After the food items are at or near the cooking temperature, the food carrier is raised above the water and into steam. A cover may be placed on the container so as to retain the steam within the container.

Claims

1. A method of steam cooking, comprising the steps of:

a) placing a food item in water;

b) preheating the food item in the water, by heating the water, until the food item attains a preheated condition;

c) boiling the water such that steam from boiling water contacts the food item; and

d) cooking the food item in steam from the boiling water until the food item attains a cooked condition.

2. The method of claim 1, wherein the preheated condition is defined by commencement of the water boiling while the food item is in the water.

3. The method of claim 2, wherein the water is heated so as to boil the water prior to placing the food item in the water, and wherein placing the food item in the boiling water temporarily stop the water from boiling such that the preheated condition is defined by recommencement of boiling while the food item is in the water.

4. The method of claim 1, wherein the preheated condition corresponds to the food item attaining a temperature approximately equal to the boiling point of water.

5. The method of claim 1, wherein the steam has a nominal steam temperature, and wherein the cooked condition is defined by cooking the food item for a predetermined time at the steam temperature.

6. A method of steam cooking, comprising the steps of:

a) placing water in a first container;

b) placing a food item in a second container configured to retain the food item, the second container having perforated walls and being sized and shaped to be moveable within the first container between a lower position and an upper position;

c) placing the second container, and the food item therein, within the first container in the lower position such that the water passes through the perforated walls in the second container so as to contact the food item;

d) preheating the food item in the water, by heating the water, until the food item attains a preheated condition;

e) after the food item attains the preheated condition, moving the second container to the upper position within the first container and above the water;

f) boiling the water such that steam from boiling water passes through the perforated walls in the second container so as to contact the food item; and

g) cooking the food item in the steam until the food item attains a cooked condition.

7. The method of claim 6, wherein the preheated condition is defined by the commencement of the water boiling while the second container is in the lower position such that the food item is in the water.

8. The method of claim 7, wherein the water is heated so as to boil the water prior to placing the food item in the water, and wherein placing the food item in the boiling water temporarily stops the water from boiling such that the preheated condition is defined by recommencement of boiling while the second container is in the lower position such that the food item is in the water.

9. The method of claim 6, wherein the preheated condition corresponds to the food item attaining a temperature approximately equal to the boiling point of water.

10. The method of claim 6, wherein the steam has a nominal steam temperature, and wherein the cooked condition is defined by cooking the food item for a predetermined time at the steam temperature.

11. A steaming apparatus comprising:

a) a stand sized and shaped to fit into an opening of a first container configured to retain heated water, the stand having a base for being placed on a bottom surface of the first container;

b) a second container configured to retain a food item and having perforated walls, the second container being sized and shaped to fit in the opening of the first container and being moveable within the first container between;

i) a lower position such that the heated water within the first container passes through the perforated walls so as to heat a food item retained within the second container; and

ii) an upper position such that the second container is located above the heated water within the first container and steam from the heated water passes through the perforated walls so as to heat the food item retained within the second container; and

c) a coupler for coupling the stand to the second container, the coupler being configured to allow the second container to move between the upper and lower position.

12. The steaming apparatus of claim 11, further comprising a lifter coupled to the second container for raising and lowering the second container, and wherein the coupler comprises:

a) a vertical member coupled to an edge of the stand so as to extend upward along a side of the second container, the vertical member having at least one tooth; and

b) a detent coupled to the second container for engaging the at least one tooth of the vertical member so as to retain the second container in a position corresponding to engagement of the detent and the at least one tooth, wherein the lifter is configured to allow the detent to selectively engage and disengage the at least one tooth of the vertical member.

13. The steaming apparatus of claim 12, wherein the lifter is a lifter arm pivotally coupled to the second container, the lifter arm being pivotal between:

a) a generally vertical position for moving the second container between the upper and lower positions, and

b) a generally horizontal position such that a lid can be placed on the first container.

14. The steaming apparatus of claim 13, further comprising a pivot stop for limiting pivotal movement of the lifter arm so as to inhibit the lifter arm from pivoting below the generally horizontal position.

15. The steaming apparatus of claim 11, wherein the coupler comprises:

a) a shaft coupled to a central portion of the stand and extending upward through an aperture in the second container, the shaft having at least one tooth;

b) a bushing coupled to the second container and having a hollow end for slidably receiving the shaft through the aperture in the second container;

c) a detent coupled to the bushing for engaging the at least one tooth of the vertical member so as to retain the second container in a position corresponding to engagement of the detent and the at least one tooth; and

d) a lifter coupled to the bushing for sliding the bushing along the shaft so as to raise and lower the second container between the upper and lower positions when the detent disengages the at least one tooth.

16. The steaming apparatus of claim 15, wherein the second container is an adjustable size container.

17. The steaming apparatus of claim 15, further comprising a leaf spring having one end coupled to an outer surface of the bushing, and another end coupled to the detent, wherein the bushing has an opening for allowing the detent to selectively engage and disengage the at least one tooth of the shaft through the opening in the bushing, and wherein the leaf spring biases the detent toward engagement with the at least one tooth.

18. The steaming apparatus of claim 15, wherein the bushing slidably and rotatable receives the shaft, such that the detent is rotatable between:

a) an engaged position wherein the detent engages the at least one tooth;

b) a disengaged position wherein the detent disengages the at least one tooth and the bushing is slidable along the shaft for moving the second container between the upper and lower positions.

19. An automatic steaming apparatus comprising:

a) a first container configured to retain heated water and having a rim defining an opening;

b) a second container configured to retain a food item and having perforated walls, the second container being sized and shaped to fit in the opening of the first container and being moveable within the first container between;

i) a lower position such that the heated water within the first container passes through the perforated walls so as to heat a food item retained within the second container; and

ii) an upper position such that the second container is located above the heated water within the first container and steam from the heated water passes through the perforated walls so as to heat the food item retained within the second container; and

c) a lifter mechanism coupled to the first and second containers for automatically moving the second container from the lower position to the upper position after the heated water within the first container preheats the food item to a preheated condition.

20. The apparatus of claim 19, further comprising a temperature sensor in communication with the lifter mechanism and configured to measure the temperature of the water in the first container, and wherein the preheated condition corresponds to the temperature sensor measuring a temperature approximately equal to the boiling point of water.

21. The apparatus of claim 19, wherein the lifter mechanism comprises:

a) a shaft coupled to the first container and having a threaded portion for engaging the an internal thread on the second container; and

b) a motor for rotating the shaft in one direction so as to raise the second container to the upper position, and for rotating the shaft in an opposite direction so as to lower the second container to the lower position.

22. A steaming apparatus comprising:

a) a first container configured to retain heated water and having a rim defining an opening;

b) a second container configured to retain a food item and having perforated walls, the second container being sized and shaped to fit in the opening of the first container and being moveable within the first container between;

i) a lower position such that the heated water within the first container passes through the perforated walls so as to heat a food item retained within the second container; and

ii) an upper position such that the second container is located above the heated water within the first container and steam from the heated water passes through the perforated walls so as to heat the food item retained within the second container; and

c) a handle coupled to the second container for moving the second container between the lower position and the upper position, wherein the handle includes a stepped portion configured to at least partially retain the second container in the upper position.

23. The steaming apparatus of claim 22, wherein the handle comprises a hook for engaging the rim of the first container so as to at least partially retain the second container in the upper position.