JPH07112453B2 - Seasoning method by pot pressure reduction cooking - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION a) Purpose of the invention A. Field of industrial application The present invention relates to a saucepan and a seasoning method by reduced pressure cooking. The inside of the saucepan closed by a saucepan lid is depressurized by a pressure reducing device and the depressurization is performed. By holding the state, the pot for quickly permeating the seasoning component of the seasoning by utilizing the osmotic pressure inside the cooking material put in the pot body together with the seasoning, and before or after cooking The present invention relates to a seasoning method by reduced pressure cooking with a pan in which the pressure in a pan body closed by a pan lid is reduced after cooking is completed.

B. Conventional technology The conventional pot consists of a cooking pot consisting of the pot body only, a pot consisting of the pot body and a lid, and a pot body and a lid. There was a pressure cooker that cooked quickly.

However, under reduced pressure conditions where the atmospheric pressure is lower than 1 atm, it is common knowledge that the boiling point of water is low, and it is impossible to cook in places where the alpine pressure is low. I had no idea to do it.

Therefore, there is no pot that incorporates the concept of decompression into ordinary pots.

In addition, there is no pot or seasoning method that decompresses the inside of the pan and uses the osmotic pressure to quickly permeate the ingredients of the seasoning into the cooking material inside the pan to provide delicious food promptly. It was

And for a long time, there has been a desire for a seasoning method using a pot or reduced pressure cooking that anyone can surely and quickly obtain a cooking material that has penetrated the core to the core. It was not provided.

C. PROBLEM TO BE SOLVED BY THE INVENTION In view of the above-mentioned conventional drawbacks, the present invention artificially uses a pressure reducing device inside a pot body hermetically sealed by a lid before or after cooking. To provide a pot and a method of seasoning by reduced pressure cooking, in which the seasoning component of the seasoning is rapidly permeated to the inside of the cooking material housed inside the pot body, that is, the core, by quickly and forcibly reducing the atmospheric pressure. Is intended.

B) Configuration of the device D. Means for solving the problems In order to achieve the above object, the present invention has the configuration described below.

1) A pot body, a pot lid that closes the pot body in an airtight manner, an attachment opening provided in the pot lid for attaching a pressure reducing device, and an attachment port that is attached to the pot lid and is made airtight by the pot lid. A pressure reducing device for reducing the pressure inside the pan body to less than the atmospheric pressure outside the pan body, and for maintaining the reduced pressure inside the pan body, and a cooking material before or after cooking or during cooking. By holding the pressure in the pan body that contains the desired seasoning and is kept airtight by the pan lid, by the pressure reducing device, the pressure in the pan body is reduced (or reduced). The seasoning component of the seasoning is permeated into the cooking material.

2) A pan lid that closes the pan body in an airtight manner is provided, and the pan lid is attachable / detachable with an air suction device for reducing the pressure inside the pan body that is made airtight by the pan lid by the atmospheric pressure outside the pan body. An air suction part provided on the pan lid, which is attached to or pressed against the pan, and a pressure holding member provided on the air suction part for holding the pressure in the pan body reduced by the air suction device. A pot main body after being prepared, or after cooking or in the process of being cooked, which contains cooking ingredients and a desired seasoning and is made airtight by the pot lid and after the pressure in the pot body is reduced by the air suction device. The inner pressure is held by a pot lid to which the pressure holding member is attached, and the seasoning component of the seasoning is permeated into the cooking material.

3) A pan body with an opening for putting cooking ingredients and seasoning liquid inside for cooking, a pan lid that can be hermetically attached to the opening of the pan body, and a pan lid A vent hole that is drilled and is attached to the opening of the pan body by the pan lid in an airtight manner, and a vent hole that removes at least air from the inside of the pan body and the vent hole that is attached to the vent hole and that of the pan lid and pan body. In a pot equipped with a pressure reducing device for reducing the internal pressure below atmospheric pressure, before or after cooking with the pot, the pressure reducing device makes the pot lid airtight in the opening of the pot body. At least air is removed from the inside of the pot lid and pot body that are crowned in a shape, the internal pressure of the pot lid and pot body is reduced below atmospheric pressure, and the inside of the cooking material inside the pot body is filled with seasoning. It is characterized by permeating seasoning ingredients.

In the embodiment described later, "the pressure in the pan body attached to the pan lid and made airtight by the pan lid is reduced from the atmospheric pressure outside the pan body, and the reduced pressure in the pan body is maintained. The "pressure reducing device" will be mainly described with reference to an embodiment using "a pressure reducing device with a check valve".

Further, the "pressure reducing device with a check valve" means "an air discharge pump with a check valve" as shown in the figure.

Further, the "seasoning liquid" described in this example is not only a liquid prepared by dissolving miso or soy sauce in water or edible oil, but is also stored together with cooking ingredients in the pan body referred to in the "Shojo". In addition to salt, chemical seasoning and other seasoning ingredients such as granules, powders and solids, these seasoning ingredients remain as seasoning ingredients or the seasoning ingredients dissolve in the water or edible oil. It includes the ones.

E. Action 1) In the first invention (Claim 1), since the above configuration is provided, the material for cooking and an appropriate amount of seasoning or an appropriate amount of seasoning are put in the inside of the pot main body to appropriately season. It was put in an appropriate amount of water or edible oil, and was hermetically sealed in the pot body before or after cooking or during cooking (that is, before or after cooking or stopping cooking) When a pressure reducing device is attached to the attachment port of the pot lid, that is, a deaeration hole, and the pressure reducing device artificially and forcibly reduces the pressure inside the pot body with the pot lid airtight from the atmospheric pressure, The pressure inside the main body is cumulatively and gradually reduced by the operation of the pressure reducing device, or when the pressure inside the pan main body is maintained in the cumulative and gradually reduced state, the osmotic pressure is reduced. Depending on the action, add an appropriate amount of seasoning or an appropriate amount of seasoning A proper amount of seasoned ingredients of water and edible oil that have been seasoned quickly permeate into the core of the cooking material, and anyone can cook a dish that has the permeation of the core to the core within a short period of time. And it saves fuel.

Also, the pressure inside the pan body is reduced by a pressure reducing device,
Alternatively, since the pressure in the pan body reduced by the pressure reducing device is maintained, the atmospheric pressure in the pan body sealed by the pan lid is maintained at a constant pressure in a stepwise and cumulatively reduced state below atmospheric pressure. Therefore, it is possible to gradually reduce the pressure according to the degree of taste penetration into the cooking ingredient, and to maintain the pressure in the pan body in the desired reduced pressure state, so that the material of the cooking ingredient and the desired taste can be adjusted. By operating the pressure reducing device together, it is possible to provide a dish that matches the taste.

2) In the second invention (Claim 2), since the above configuration is provided, the air suction device as an external device is detachably attached or pressure-contacted to the air suction portion provided with the pressure holding member. Thus, similar to the pressure reducing device according to the first aspect of the invention, before or after cooking or during cooking, the air suction device sucks the air in the pot body from the air suction portion provided in the pot lid. When discharged, the atmospheric pressure inside the pan body is reduced below the atmospheric pressure outside the pan body, and the reduced atmospheric pressure inside the pan body is held by the pressure holding part (check valve) provided in the air suction part, Since the seasoning component of the seasoning quickly permeates into the cooking material housed in and the cooking material of the desired seasoning, the same effect as the first invention (claim 1) can be obtained.

3) In the third invention (Claim 3), since the above-mentioned configuration is provided, the internal pressure of the pan body sealed by the pan lid by the pressure reducing device before or after cooking with the pan is the atmospheric pressure. When the pressure is reduced to a lower level, the seasoning component of the seasoning stored together with the cooking material penetrates into the cooking material contained inside the pan body (when the pressure decreases, the ingredients of the seasoning penetrate into the cooking material immediately. Therefore, anyone can surely cook the seasoning to the core of the cooking material in a heating time substantially equal to the general seasoning method in a short time, and save time and fuel consumption.

F. Examples The present invention will be described in detail below based on examples shown in the drawings. For example, in the embodiment shown in FIG. 1, in a pan 3 composed of a pan body 1 and a pan lid 2, a removable lid 2 is formed in an opening 4 of the pan body 1. The lid 2 is a lid 2 capable of sealing the opening 4 of the pan body 1 and maintaining an airtight state.

An attachment port 5 is formed at an arbitrary position on the lid 2. The attachment port 5 is for removing air from the inside of the pan body 1 when the inside of the pan body 1 in which the lid 2 is closed and is in an airtight state is depressurized below atmospheric pressure.

A pressure reducing device that can be fixedly attached to or detached from the mounting port 5 (hereinafter,
A pressure reducing device) 6 is formed.

The pressure reducing device 6 uses the osmotic pressure to penetrate the taste into the cooking material housed inside the pan body 1, so that the pressure reducing device 6 can be used before the completion of cooking, after the completion of cooking, or in the middle of cooking (that is, except during cooking). At the time), air is drawn from the inside of the pan body 1 through the mounting port 5 to reduce the pressure inside the body 1.

The present invention is a pot provided with the above configuration.

The attachment port 5 formed on the pan lid 2 serves as a deaeration hole for removing air from the inside of the pan body 1 when decompressing the inside of the pan body 1 which is covered with the lid 2 and is in an airtight state. The pressure reducing device 6 can also be attached.

Furthermore, in order to seal the inside of the main body 1 with the lid 2 to make it airtight, it is preferable to make the contact surface between the main body 1 and the lid 2 smooth.

The moisture inside the main body 1 becomes steam by heating and permeates into the gap between the contact surfaces, so that the inside of the main body 1 can be kept airtight.

This means that when a dish with a lid containing hot food cools,
It is known to the people as an example where the inside of tableware is decompressed and the lid cannot be removed.

In order to keep the inside of the main body 1 airtight by the lid 2, an annular packing 36 made of an elastic material such as rubber or synthetic resin is provided on the contact surface between the main body 1 and the lid 2 as shown in FIG. There is also a method of ring attachment.

A description will be given with reference to FIGS. In the following description of the present embodiment, the same components as those in the above-described embodiments will be designated by the same reference numerals and redundant description will be omitted.

The embodiment of the present invention shown in FIGS. 2 to 6 is an embodiment of the pressure reducing device 6 usable in the present invention, and a pressure reducing device 6 other than those illustrated here may be used. Further, these pressure reducing devices 6 may be fixed to the lid 2 or may be detachable.

The pressure reducing device 6 used in the present invention is provided with one or a plurality of check valves 13 or, when the check valve 13 is not provided, at any position of the vent hole 5 of the lid 2. Check valve 13
Should be provided.

Further, although the vent for releasing the depressurized state is not shown in FIGS. 1 to 7, it is preferable that the lid 2 be provided with a mounting opening 5 that can be opened and closed arbitrarily. It is desirable to provide a check valve 13 that can be activated.

A description will be given based on FIG. The main difference from the present invention is that a mounting port 5 is formed at an arbitrary position of the lid 2, a connecting member 8 having a through hole 7 is formed in the mounting port 5, and various ends of the connecting member 8 are formed. A pipe 11 is provided at a suction port 10 of a pressure reducing device 9 having a shape (for example, a device equipped with a motor and a suction fan), and a connected portion 12 is provided at the tip of the pipe 11.
Is connected.

Although the check valve 13 is illustrated inside the pressure reducing device 9 in this figure, the position of the check valve 13 is not limited to the inside of the pressure reducing device 9, and the suction port 10 and the pan lid 2 of the pressure reducing device 9 are not limited to the position inside the pressure reducing device 9. It may be an arbitrary position between the connection portions 8 provided in the.

Further, the pressure reducing device 9 shown in this figure is one embodiment represented by a motor and a suction fan, and is not limited to this embodiment as long as it has an intake function.

The embodiment of the present invention shown in FIGS. 3 to 7 is an example of the pressure reducing device 6 that can be used, and the pressure reducing device 6 other than those exemplified here may be used.

Further, these pressure reducing devices 6 may be fixed to or removable from the pan lid 2.

The pressure reducing devices 6 and 9 used in the present invention have 1 to 2
Although one check valve 13 is provided, when the check valve 13 is not provided, if the check valve 13 is provided at any position of the mounting port 5 of the pan lid 2 or the through hole 7 of the connecting member 8. good.

Although neither the vent for releasing the depressurized state nor the check valve is shown in FIGS. 1 to 7, it is advisable to provide the pan lid 2 with a vent that can be opened and closed arbitrarily. It is desirable to provide a check valve that can be operated arbitrarily.

3 to 7, the pressure reducing devices 6 and 9 embodying the present invention are shown.
Different simple examples have been illustrated.

Description will be made with reference to FIG. The main difference from the present invention is that the manual pressure reducing device 22 is screwed to the screwing portion of the connecting member 8.

The manual pressure reducing device 22 has the following configuration.

A connected portion (14) is provided at the lower end, and a through hole (15) is formed in the lower portion, and a hollow cylinder (17) having a check valve (16) that can be opened and closed is formed in the through hole (15).

A disc 20 is formed on the inner wall of the hollow cylinder 17 so as to be slidable in the cylinder direction in an airtight state. A rod 21 with a handle is formed on the disc 20 so that the disc 20 can freely slide in the cylinder direction.

The connected portion 14 of the manual pressure reducing device 22 having the above configuration is screwed to the connecting member 8 formed on the pan lid 2.

It will be described with reference to FIG. The main difference from the above-mentioned embodiment is that a concave mounting portion 23 having a mounting port 5 is formed at an arbitrary position of the pan lid 2, and a through hole 26 communicating with the mounting port 5 is provided and the through hole 26 is provided in the through hole 26. A cylindrical housing 28 having a connected portion 24 screwed to the concave mounting portion 23 having a check valve 25 for opening and closing the provided through hole 26 and having a second through hole 27 in the upper portion. With its cylindrical housing 28
Communicates with the through hole 26, and has the second through hole in the upper part.
A cylindrical lid 32 with a lid, which is fitted in 27 and has a pipe-shaped ventilation hole 30 slidable in the cylindrical direction of the cylindrical housing 28, and a check valve 31 that closes the pipe-shaped ventilation hole 30 in an openable and closable manner.
And a disc-shaped lid 33 that forms a through hole 26 and a second
The through holes 27 of are communicated with each other through a bellows-shaped tube 29 which can be expanded and contracted.
The concave mounting portion 23 and the connected portion 24 are formed so that they can be screwed (or detachably formed), and the inner surface of the cylindrical housing 28 with the inner surface of the cylindrical housing 28 slides in the airtight state in the cylinder direction. Was formed.

It is the manual pressure reducing device 34 having the above configuration.

FIG. 4 shows a manual pressure reducing device 22 having the structure shown in FIG.
Shows a state in which is fixed to the lid 2.

FIG. 5 shows the manual pressure reducing device 22 of FIG. 2 that can be screwed (or detachably formed) to the concave mounting portion 23 of FIG.

The manual pressure reducing devices 22 and 34 shown in FIGS. 6 and 7 are different from each other in that instead of the through hole 18 provided at an arbitrary position of the disk 20, the hollow cylinder main body 17 has a through hole 18 at a lower portion of a side wall. Is provided with a check valve 19 in the through hole 18.

Pressure reducing device 6, 22, 34, 35 provided with various configurations as described above
Since it is fixedly or detachably formed on the lid 2, anyone can easily depressurize the inside of the pot main body 1 to which the pot lid 2 is airtightly attached before cooking or after cooking, and the seasoning can be performed. Has penetrated into the cooking ingredients and can quickly provide mellow and delicious dishes.

It is especially effective for dishes such as "oden" that is cooked for a long time.

In the above description, the manual pressure reducing device has been described as having a cylindrical shape, but it is not limited to a cylindrical shape and may be a polygonal cylinder.

In the embodiment of the present invention shown in FIG. 7, the main difference from the present invention is that the pot body 1 and the pot lid 2 are kept airtight.
The ring-shaped packing 36 made of an elastic material such as rubber or synthetic resin is attached to the contact surface between the main body 1 and the lid 2.

Since the annular packing 36 made of an elastic material such as rubber or synthetic resin is attached to the contact surface between the main body 1 and the lid 2 in this manner, the main body 1 of the pan 6,22,34,35 having the above-mentioned various configurations is attached. When the inside pressure is reduced, the opening 4 of the pan body 1 and the peripheral portion of the pan lid 2 are surely airtight, anyone can easily and safely depressurize, and the seasoning can quickly penetrate into the cooking ingredients. As a result, it has become possible to provide delicious dishes with a permeation of the core of the cooking ingredients within a short time.

As described in each of the above embodiments, the check valves 13, 16, 19, 2 are provided in both the pressure reducing devices 22, 34, either the electric type or the manual type.
Since 5,31 are installed, even if the motor 9 or the manual pressure reducing device 22,34 is operated intermittently, the pan lid 2
Since the air pressure inside the pot main body 1 sealed by the above is reduced to a cumulative / stage liquid, even a weak child or an elderly person can sufficiently operate.

The embodiment of the present invention shown in FIGS. 8 to 11 relates to a vacuum vacuum bottle.

That is, the through hole 42 is formed at an arbitrary position on the lid 41 of the thermos. The pressure reducing device 6, 22, 34, which is separately formed in the through hole 42,
Connect 35. A check valve 43 that can be opened and closed in the through hole 42 (a spherical check valve is shown in the figure).

After the cooked material and the seasoning liquid are transferred into the decompression thermos bottle 44 having the above configuration, the lid 41 is airtightly capped at the opening of the decompression thermos bottle 44, and the decompression device 6 is placed in the through hole 42 of the lid 41. , 22,34,
35 attached (screwed or tightly fitted), its pressure reducing device 6,22,3
Depressurization thermos that is airtightly capped with lid 41 by operating 4,35
44 By depressurizing the inside, the same effect as that in the above-described example was obtained.

It is a decompression thermos bottle (the main body is a dual-structure cooking utensil consisting of an outer cylinder and an inner cylinder, and a vacuum may or may not be between the outer cylinder and the inner cylinder) having the above-mentioned configuration.

Therefore, to the vent hole 42, various decompression devices 6,22,34,35 as shown in FIGS.
Depressurize the inside.

The spherical check valve 43 as shown in FIG.
Since the spherical check valve 43 on the upper part of the through hole 42 abuts and the upper part of the through hole 42 is closed during the operation of the 2, 34, 35, the air discharging part 46 is provided on the abutting part 45.

Further, as shown in FIGS. 10 and 12, the spherical check valve 43 has
A handle portion 47 is provided, and the handle portion 47 is provided with a protrusion at the lower end of the widening portion of the through hole 42 when the lid 41 is removed.
The lid 41 can be easily removed by releasing the depressurized state inside the thermos 44 by performing an operation such as shaking 47.

Further, as shown in FIG. 12, a plate check valve 48 may be used instead of the spherical check valve 43, and the handle portion 47 may be a cord or a wire-like handle portion 49.

The embodiment of the present invention shown in FIG. 13 relates to a pressure reducing lunch box.

The lid 51 of the lunch box is provided with a through hole 52 at an arbitrary position. A check valve 53 that can be opened and closed is provided in the through hole 52, and the connecting portions 14 and 24 of the pressure reducing devices 6, 22, 34 and 35 are connected to the check valve 53.

The decompression lunch box 54 having such a structure can obtain the same effects as the decompression thermos.

That is, the connection part 14,2 of the manual decompression device 6,22,34,35 having various configurations as shown in FIGS.
4 is connected to reduce the pressure inside the pressure reducing lunch box 54.

Although the vent for releasing the depressurized state, that is, the depressurizing thermos bottle and the depressurizing release valve in the depressurizing lunch box is not shown in FIGS. 8 to 13,
It is advisable to provide the decompression release valve at any position of the lid or the vent so that it can be opened and closed arbitrarily.

Further, it is desirable that the decompression release valve be provided with a check valve that can be operated arbitrarily. As an example, it is as shown in FIGS. This can be similarly applied to FIGS. 1 to 7 and a lid may be separately provided.

C. Effect of the Invention 1) According to the first invention (Claim 1), since the above-mentioned configuration is provided, a cooking material and an appropriate amount of seasoning or an appropriate amount of seasoning are put in the inside of the pot body to a proper degree. Put a proper amount of seasoned water or edible oil into cooking ingredients before, after, or during cooking (that is, before or after cooking or stop cooking), and put the pot lid on the pot body. Is attached in an airtight manner, and a pressure reducing device is attached to the attachment opening of the pan lid.
When the pressure inside the pan body with the pan lid attached airtight is artificially and forcibly reduced from atmospheric pressure, the pressure inside the pan body is reduced, or the reduced pressure inside the pan body is maintained. Therefore, due to the action of osmotic pressure, an appropriate amount of seasoning or a suitable amount of seasoning around the cooking material is added and an appropriate amount of seasoning component of water or edible oil is added.
It quickly penetrates into the core of the cooking material, and anyone can cook a dish that has the taste fully penetrated in a short time, and saves time and fuel consumption.

In addition, the pressure reducing device reduces the pressure inside the pan body or maintains the reduced pressure inside the pan body, so the pressure inside the pan body sealed by the pan lid is increased stepwise and cumulatively. Since the pressure is kept constant at a pressure lower than the atmospheric pressure, it is possible to obtain the effect that the pressure can be gradually reduced according to the degree of taste penetration into the cooking material.

2) In the second invention (claim 2), since the above configuration is provided, the air suction device as the external device is detachably attached or pressure-contacted to the air suction portion provided with the pressure holding member. Thus, like the pressure reducing device according to the first aspect of the invention, before or after or during cooking, the air suction device sucks the air in the pot body from the air suction portion provided in the pot lid. Then, the atmospheric pressure inside the pan body is reduced below the atmospheric pressure outside the pan body, and the reduced atmospheric pressure inside the pan body is held by the pressure holding part (check valve) provided in the air suction part. Since the seasoning component of the seasoning quickly permeates into the cooking material housed inside and the cooking material of the desired seasoning, the same effect as the first invention (claim 1) can be obtained.

3) According to the third invention (claim 3), since the above-mentioned configuration is provided, the internal air pressure of the pan body sealed by the pan lid by the pressure reducing device is controlled before or after cooking with the pan. When the pressure is reduced below atmospheric pressure, the seasoning component of the seasoning stored with the cooking material penetrates into the cooking material stored inside the pan body (when the pressure is reduced, the seasoning ingredients inside the cooking material are quickly absorbed). Since the ingredients permeate), anyone can surely cook the seasoning to the core of the cooking material in a heating time that is almost the same as the general seasoning method, and save time and fuel consumption. Becomes

[Brief description of drawings]

FIG. 1 is a vertical cross-sectional view, FIGS. 1 to 7 are enlarged vertical cross-sectional views of a main part of a broken line B portion in FIG. 1 (FIGS. 1 to 5 show a state in which a pressure reducing device is attached. FIG. 6 is an enlarged vertical sectional view of a main part of a broken line B part of the figure, FIGS. 6 and 7 are vertical sectional views showing a pressure reducing device), and FIG. 8 is an enlarged vertical cross sectional view of a main part of a broken line a part of FIG. 9 is a longitudinal sectional view, FIG. 10 is a sectional view taken along the line AA of FIG. 9, FIG. 11 is an enlarged longitudinal sectional view of an essential part, and FIG. 12 is a sectional view taken along the line B- of FIG. A sectional view taken along the line B, and FIG.
Figure 14 is an enlarged vertical sectional view. 1 is a pan body, 2 is a pan lid, 3 is a pan, 4 is an opening of the pan body, 5 is a mounting port, 6 is a pressure reducing device (pressure reducing device), 7 is a through hole, 8 Is a connecting member, 9 is a pressure reducing device (pressure reducing device, pressure reducing device equipped with a motor and a suction fan, etc.), 10 suction port, 11 is a pipe, 12 is a connected part, and 13 is a non-return. Valve, 14 is a connected part, 15 is a through hole,
16 is a check valve, 17 is a hollow cylinder, 19 is a check valve, 20 is
Disk, 21 is a rod with a handle, 22 is a manual pressure reducing device, 23
Is a concave mounting part, 24 is a connected part, 25 is a check valve, 26 is a through hole, 27 is a second through hole, 28 is a cylindrical housing,
29 is an expandable bellows-shaped tube, 30 is a pipe-shaped ventilation hole, 31
Is a check valve, 32 is a cylindrical lid with a lid, 33 is a discoid lid, 34
Is a manual pressure reducing device (pressure reducing device), 35 is a pressure reducing device (pressure reducing device), and 36 is an annular packing. 41 is a lid, 42 through holes, 43 is a spherical check valve, 44 is a pressure reducing thermos bottle, 45 is
A contact part, 46 is an air discharge part, 47 is a grip part, 48 is a plate check valve, 49 is a string or wire-like grip part, 51 is a lid of a lunch box,
52 is a through hole, 53 is a check valve, and 54 is a pressure reducing lunch box.

Claims (3)

[Claims] 1. A pot main body, a pot lid that closes the pot main body in an airtight manner, a mounting opening provided on the pot lid for mounting a pressure reducing device, and an airtight cover attached to the pot lid and attached to the pot lid. A pressure reducing device that reduces the pressure inside the pan body that is in a state of being lower than the atmospheric pressure outside the pan body, and holds the reduced pressure inside the pan body, and cooking before or after cooking or during cooking The cooking material by containing the cooking ingredient and the desired seasoning and keeping the pressure in the pot body airtight by the pot lid is reduced by the pressure reducing device. A pot characterized by allowing seasoning ingredients of seasonings to penetrate. 2. An air suction device for reducing the pressure inside the pan body, which is made airtight by the pan lid, below the atmospheric pressure outside the pan body. And a pressure holding member provided in the air suction part for holding the pressure in the pan body reduced by the air suction device And after reducing the pressure in the pan body, which contains the cooking ingredient and the desired seasoning before or after cooking or during cooking and is hermetically sealed by the pan lid, by the air suction device. The pot having a pot lid characterized in that the pressure in the pot body is held by the pot lid to which the pressure holding member is attached, and the seasoning component of the seasoning is permeated into the cooking material. 3. A pot main body having an opening, into which cooking ingredients and a seasoning liquid are put and for heating and cooking, and a pot lid which can be hermetically attached to the opening of the pot main body, A pan lid that is drilled in the pan lid and is airtightly attached to the opening of the pan body by the pan lid, and a vent hole that removes at least air from the inside of the pan body and the vent hole that is attached to the vent hole. In a pan equipped with a pressure reducing device for reducing the internal pressure of the pan body below atmospheric pressure, before or after cooking with the pan, the pressure reducing device opens the pan body with the pan lid. At least air is extracted from the inside of the pan lid and pan body that are airtightly attached to the part, and the internal pressure of the pan lid and pan body is reduced below atmospheric pressure, inside the cooking material inside the pan body. A reduction characterized by permeating the seasoning ingredients of seasonings Seasoning method according to the cooking.