VACUUM COOKING CONTAINER AND VACUUM LOW-TEMPERATURE COOKING DEVICE

The present invention relates to a vacuum cooking container and a vacuum low-temperature cooking device which, by cooking food materials at a low temperature under vacuum, allow the food materials to be cooked in a state in which an excellent mouthfeel (texture), taste, and aroma can be enjoyed, while preserving nutrients and moisture in the food materials as much as possible, wherein the vacuum cooking container is characterized by comprising a tubular container body of which the top is open, and a lid for opening and closing the open top of the container body, wherein a seal which is formed when the open top of the container body is covered with the lid and which seals an inner space of the vacuum cooking container is interposed at a contact portion between the container body and the lid, and an exhaust unit that communicates the inner space of the vacuum cooking container with the outside is provided in the container body.