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WO1994012087A9 - Procede de preparation rapide de repas legers dans des snack-bars - Google Patents

Procede de preparation rapide de repas legers dans des snack-bars

Info

Publication number
WO1994012087A9
WO1994012087A9 PCT/DE1993/001122 DE9301122W WO9412087A9 WO 1994012087 A9 WO1994012087 A9 WO 1994012087A9 DE 9301122 W DE9301122 W DE 9301122W WO 9412087 A9 WO9412087 A9 WO 9412087A9
Authority
WO
WIPO (PCT)
Prior art keywords
food
infrared
absorption
heat
french fries
Prior art date
Application number
PCT/DE1993/001122
Other languages
German (de)
English (en)
Other versions
WO1994012087A2 (fr
WO1994012087A3 (fr
Filing date
Publication date
Priority claimed from DE4239620A external-priority patent/DE4239620A1/de
Application filed filed Critical
Priority to EP94902598A priority Critical patent/EP0637215A1/fr
Publication of WO1994012087A2 publication Critical patent/WO1994012087A2/fr
Publication of WO1994012087A9 publication Critical patent/WO1994012087A9/fr
Publication of WO1994012087A3 publication Critical patent/WO1994012087A3/fr

Links

Definitions

  • the invention relates to snack method with fast, programmable and / or automated preparation of food portions and means for performing the method.
  • Meatballs can not be cooked in a reasonable time and therefore always have to be regenerated as a pre-cooked product before serving in the microwave or hot fat bath.
  • 20Pommes fntes are a major product in snack catering. You need a frying time of 3-5 minutes - when the frying fat has the optimum temperature of 170 ° • 180 ° C This temperature
  • microwave ovens cook quickly, they do not cause browning of the food in the sole mode and cause the food30 to dry out if the prescribed preparation times are at least exceeded. Pastries can be heated in microwave ovens only with loss of quality their surface is not gross, as customers expect from many good baked goods. Microwave ovens in combination with
  • SUBSTITUTE SHEET The filling is transformed into a bearable sandwich and eaten in such a way. Producing such high-quality snacks from pre-cooked food fillings warmed up in the microwave oven did not meet the consumer's demand for fresh food
  • Gas infrared emitters reach their full power after lighting m for about 30-45 seconds, electrically illuminated infrared halogen quartz emitters need only 3 seconds. After switching off the radiation is interrupted immediately. Infrared radiation can be concentrated on certain surfaces in a similar way to light through reflectors
  • French fries are supplied to the catering industry by vorfritiertem state in the industry.
  • Vorfritieren take the fries mainly in the outer
  • these pre-fried French fries in the deep fryer are fried in 170 ° - 180 ° C hot fat.
  • the crunchy, golden-yellow crusts of fat and potato mass, which produce the typical taste of French fries, are produced on the French fries.
  • Fat content of French fries continues to increase because ever-evaporating water from the soft potato mass is replaced by fat.
  • the inside of the French fries becomes tough and the fat content can eventually rise to over 20%.
  • the temperature of the frying fat in the fryer may be increased because of the risk of spontaneous combustion
  • oven fries In response to consumers' push for low calorie foods, the industry has developed oven fries with only 3% fat. These oven fries are mostly drier and tougher than the normal oven fries with 6% fat because the pre-frying has been interrupted by a drying.
  • fries of good quality with low fat content are prepared ready for consumption in a short preparation time by pre-fried. cool or frozen french fries in one-piece, loose layer are exposed to a metered direct infrared radiation, the irradiation preferably being from two opposite sides and the radiation intensity required to achieve the optimum absorption temperature on the surfaces of the french fries
  • Radiation intensity at the beginning of the irradiation, but especially in the preparation of frozen French fries. is increased to 3-4 times the intensity required for the optimum absorption temperature and until reaching the same, while the desired level of crust formation is determined by the duration of the action of the optimum absorption temperature and on the surfaces of the
  • French fries act while transmitted IR radiation is sufficient to cause the formation of the desired aromatic crusts on the French fries.
  • this device is suitable because the glass ceramic or
  • Quartz glass plates store significant amounts of heat that act after switching off on the ready-made French fries.
  • the horizontal layer is covered with French fries irradiated from above with such transparent plates, because ascending water vapor and entrained fat in particular damage IR halogen lamps.
  • two IR emitters are directed horizontally at a distance from each other.
  • fries are inserted in one-piece, loose layer between two grid surfaces of thin wire from above or from the front in rails.
  • SUBSTITUTE SHEET The vertical arrangement of French fries in the irradiation room also has the advantage that dripping grease strikes the fries below and compensates for the loss of fat there.
  • the kernels are emptied Nachgaren or further warming up the fries. so that observation devices are saved with this device. The end of the preparation is indicated by visual or audible signals
  • Gas or halogen infrared heaters can only reach their full power quickly, their heat on the food immediately breaks off even after direct IR irradiation after switching off. This is particularly important for the preparation of standardized, relatively small portions of food, because this results in a cooking time with automatic shutdown can be adjusted. The process must be observed mcht and the food portions are then prepared "to the point" without re-cooking if the acoustic or optical signal for the end of the preparation mcht immediately observed.
  • an important factor of uncertainty for the programmed cooking of portions of food by means of direct infrared irradiation is that the absorption properties of the irradiated surfaces, in particular of meat and meat products, are low and also diminish on warming by brightening and shining the surfaces
  • Absorption plate with its other abhasrv coated contact side is printed under light pressure over a large area of the food, wherein the temperature range m the absorption plate can be heated, given by the maximum power of the IR emitter and its distance to the absorption plate and for each standardized food portion and -art each required cooking temperature by means of known control systems is infinitely adjustable, this being
  • Infraredmaschinegaren preferably acts from two sides on the food
  • Standard portions of a food program are optimal even if they are removed immediately after cooking has finished. After a preparation program and appropriate Einstellmari ⁇ onne at the switches even inexperienced workers can cook all standardized food poruons emes program m in the shortest time and with the least energy expenditure "to the point"
  • the infrared contact procedure can also be applied to commercially available toasters - the food to be cooked is packed in aluminum foil, the outside of which is dyed matt black and this package is clamped between two grid surfaces, which press the foams constantly with slight pressure on the product to be cooked and the package in the toaster is exposed to infrared radiation.
  • a commercial toaster with 870 watts z is in such Absorp ⁇ onsg ⁇ llfohe.
  • Absorptionsgnllfohe advantageous prefabricated, closed on three sides
  • Absorptionsgnlltaschen of tear-resistant, flexible Alumimumfohe use the outside matte black colored smd and whose upper opening is fixed with one side to the top of two grid surfaces of thin wire to open with emem holder or a pair of pliers and to close after filling, as well as to mount in the toaster and remove smd.
  • two mutually opposed “contact grill elements” are incorporated. They each consist of emem IR emitters and an associated absorption plate. on its highly absorptive. matt black absorption side the
  • IR contact elements are installed in the cooking space in such a way that they can be moved towards one another after the food has been placed in place until the abhesively coated contact surfaces of the absorption plates touch the food to be cooked between them over a large area with constant slight pressure. In this way eme slice of beef meat of 200g and 100 mm thickness in 2M ⁇ nuten with emer Kemtemperatur 85 ° -95 ° C cooked and lightly browned
  • Eme inventive modification of the Infrarot-Kontaktg ⁇ llvons therefore exists that the food to be cooked with constant light pressure m or emanated between good heat-conducting surfaces with navalabsorptiver outside the direct infrared radiation between two infrared-irradiated glass ceramic or quartz glass. ⁇ ⁇ bex mcht m direct contact with these discs is
  • An exchange vessel for these infrared contact lenses is z.
  • the food in this designed as a flat Pf nne Wechseigefäß is placed with the outward reaching collet on the lower JR transmission disc that the bottom of the vessel through the spacer frame is about 1-2 cm above the discs.
  • Infrared radiator is at the same distance to the cover of the interchangeable vessel arettiert By these distances to the absorptrv heated transmission discs is achieved that after switching off the IR emitters no Nachgaren done by the residual heat of the hot plates
  • the Wechseigefäß is also incorporated with an incorporated into the edge Spannvor ⁇ chtung for Cover formed With this Spannvor ⁇ chtung the lid is pressed with vanierbarem pressure to the preparation material lying in the pan
  • Such exchangeable containers are placed on adjustable grates in the cooking chamber
  • Lid is held in the container on the French fries or m germgem distance above it and is irradiated by the upper IR emitter of the cooking chamber and atjsorpüv he acts as a kind of immersion heater through his holes escapes the resulting in the fi ⁇ tiervorgang water vapor
  • the procedure is then to require the French fries over time through a flat channel filled with liquid 180 ° C hot fat which is required to form the desired aromatic crusts and the fries in the channel are only covered with fat , so that by the slow Fordermony the French fries z. B. on a conveyor belt from
  • the grease Entrance to the exit of the canal, the grease also receives movement in this direction, with the supplemental grease added as needed at the entrance of the canal, while the animal grease is controlled by infinitely temperature controlled infrared irradiation of both the matte black channel bottom from below and a perforated cover in the grease with absorptive top from above is constantly heated to 180 ° C and the upper IR emitters against rising steam through
  • This F ⁇ tierein ⁇ chtung has the following advantages: The heating of the relatively large quantity of grease via external large areas by infinitely adjustable infrared halogen lamps, which can reach their maximum performance 3 seconds after switching on. In tests, a height of 30 mm was measured
  • the chips absorb only little fat.
  • the fat intake takes place mainly in the middle and rear of the channel. Since fresh grease only in the entrance area of the channel as needed z. B. is added by level control.
  • French fries absorb most of their fat from the middle and rear channel fat that has been used for a long time, and only this is finally done with the fried French fries.
  • This filtration process therefore avoids high material and labor costs that were unavoidable to Issher through periodic fat replacement.
  • the method is to be automated by known Kunststoffa the metered removal from cooling or TK storage chambers so far that only the selector circuit for the number of servings must be served.
  • a special form of the invention Wechseigef o are good thermally conductive sheaths or half-forms, in the sausages. Cevapcici or similar products with a standardized diameter can be properly inserted and covered. The casings or half-molds are pressed with the collets to the surfaces of the food and so the direct IR irradiation between two with
  • a dense IR radiator housing with a porous absorption plate preferably made of sintered material, covered and introduced via a corresponding connection of compressed air into the interior which emerges through the absorptively heated porous absorption plate and in
  • SUBSTITUTE SHEET Figure l shows a cooking chamber 1 about m the form emes Toasters schematically in cross section between the open infrared radiator 2 and the opposing and m Gegennchtung radiating infrared radiator 3 smd two grid surfaces 4 and 5 suspended from thin, elastic wire mesh between the grid surfaces 4 and 5 is located a dreiseitg closed, open at the top pocket
  • French fries 17 from both sides The distance of the IR emitters 18 and 19 from the respective irradiated surfaces of the French fries 17 is chosen so that at certain, controllable radiator power on the surfaces of the French fries 17 that required for the formation of the desired, aromatic crust optimum absorption temperature is created
  • the conveyor belts 14 and 15 require the fries m synchronous movement m required for the preparation.
  • adjustable time through the irradiation space between the radiators 18 and 19 Before two first emitters of each side smd set to eme three to four times the power of the other emitters on the belt surface 20, the French fries from emem mcht illustrated Vorratsbebalter m upstream einstuckiger layer abandoned
  • FIG. 3 shows a cooking chamber 22 with a device for "infrared contact grills" with exactly adjustable grilling or cooking time.
  • the infrared emitter 23 forms, together with the reflector 25, the absorption plate 27 and the housing 29, an infrared contact grill element which is a headlight
  • Radiator 23 preferably a continuously variable, commercial halogen radiator is uniformly directed by the reflector 25 on the absorption plate 27 whose irradiated side is inked black matt while the other contact side was abhesively coated.
  • the absorption plate is made of good heat conducting material, such. As aluminum, and so thin that it stores little heat
  • the IR radiator 24 forms with the reflector 26 and the
  • Absorption plate 28 in the housing 30 is a downwardly directed second infrared contact grill element. which is movable in a vertical plane. This upper IR contact grill element is placed with light pressure on the food to be cooked 31 and thus allows fast, double-sided contact grilling with fast adjustable temperature and precise "cooking to the point" without re-cooking.
  • IR contact grill elements has its own temperature setting.
  • a timer switches the appliance on and off according to the cooking time determined for each standardized food portion in the program.
  • Both absorption plates 27 and 28 are interchangeable for cleaning or for changing food. Before absorption plate 28 of the upper element can be replaced by a plate of open-pore, air-permeable materials, such as sintered materials, whose irradiated
  • IR-contact grill element introduced heated by the heated porous absorption plate emerges and baked on. Gratinating or non-contact heating from above is used
  • FIG. 4 shows a cooking chamber such as FIG. 3.
  • the lid 35 is loose on the
  • pan 34 and lid 35 are made of thin, good heat conducting material, eg. B. aluminum sheet or foil.
  • the upper IR contact grill element is placed with pressure on the lid 35.
  • the pressure of the overlying element z. B. by its increased weight causes a close surface contact and thus good heat conduction from the two absorption plates 27 35th and 28 on the Pf nne 34 and the lid 35 on the food to be cooked 32. After cooking, the upper
  • FIG. 5 shows the infrared contact grilling elements 36 and 37. Their absorption plates 38 and 39 are made of glass ceramic. Between the glass ceramic discs 38 and 39 is on the glass ceramic disc 39, the collet 40 with the spacer feet 41 The collet 40 biases through the pressure fields 42, the food 43 between the Pf nne 44 and the cover 45 with permanent spring pressure em. About 85% of
  • the collet 40 prints the thin, highly thermally conductive cover 45 and the pan 44 with constant slight pressure on the food to be cooked 43. so that the absorptively heated thin, good heat conducting surfaces of the pan 44 and the lid 45, the infrared energy quickly and without
  • the pan 44 and the cover 45 can be connected to the collet 40 sem.
  • the exiting light of the infrared emitters causes an interesting visual effect
  • Figure 6 shows a device for fast, optionally continuous or portionwise beating Fatty
  • the conveyor belt 48 made of thin wire mesh with mcht dargestellen but known bilateral

Abstract

Un procédé de préparation de repas légers permet de préparer en continu ou en fonction de la demande des portions d'aliments frais par exposition des aliments à préparer agencés en une couche plate à un rayonnement infrarouge multilatéral direct ou indirect à intensité réglable. Les chambres de cuisson peuvent prendre la forme d'un grille-pain (1) à grille (4) suspendue ou poche à griller par absorption (6), d'une plaque de grillage (27, 28) par contact aux infrarouges ou de dispositifs de grillage ou de friture pourvus de bandes convoyeuses (12, 48) utiles pour préparer des pommes frites et des portions de viande.
PCT/DE1993/001122 1992-11-26 1993-11-25 Procede de preparation rapide de repas legers dans des snack-bars WO1994012087A2 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
EP94902598A EP0637215A1 (fr) 1992-11-26 1993-11-25 Procédé et dispositif à frire

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
DE4239620A DE4239620A1 (de) 1992-08-26 1992-11-26 Verfahren und Einrichtungen zum schnellen Zubereiten von Speisenportionen
DEP4239620.4 1992-11-26

Publications (3)

Publication Number Publication Date
WO1994012087A2 WO1994012087A2 (fr) 1994-06-09
WO1994012087A9 true WO1994012087A9 (fr) 1994-07-21
WO1994012087A3 WO1994012087A3 (fr) 1994-08-18

Family

ID=6473611

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/DE1993/001122 WO1994012087A2 (fr) 1992-11-26 1993-11-25 Procede de preparation rapide de repas legers dans des snack-bars

Country Status (2)

Country Link
EP (1) EP0637215A1 (fr)
WO (1) WO1994012087A2 (fr)

Families Citing this family (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN107260009B (zh) * 2017-05-26 2019-02-19 上海交通大学 便携滑动电热板式盒装饮料加热器
CN110575055B (zh) * 2018-06-11 2022-04-15 浙江苏泊尔家电制造有限公司 用于烹饪器具的烹饪方法
DE102022100800B3 (de) 2022-01-14 2023-07-20 Kammerer Gmbh Strahlungsgrill

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US1973817A (en) * 1933-03-25 1934-09-18 Lang Rose Cooking utensil
GB587691A (en) * 1944-09-15 1947-05-02 William Wycliffe Spooner Improvements in cooking apparatus
GB587690A (en) * 1944-09-15 1947-05-02 William Wycliffe Spooner Improvements in the treatment of foodstuffs by cooking
US2804530A (en) * 1956-06-04 1957-08-27 Bernard A Mcguinness Electrical cooking devices
US3036513A (en) * 1958-10-13 1962-05-29 Willard D Reeves Rotary fryer
US3304406A (en) * 1963-08-14 1967-02-14 Square Mfg Company Infrared oven for heating food in packages
FR1568288A (fr) * 1968-03-26 1969-05-23
FR2302067A1 (fr) * 1975-02-25 1976-09-24 Seb Sa Gril electrique perfectionne
SE395345B (sv) * 1975-03-25 1977-08-15 Condordia Dev Ab Forfarande och apparat fot tillagning av en livsmedelsprodukt
SU556784A1 (ru) * 1975-06-25 1977-05-05 Всесоюзный Научно-Исследовательский И Экспериментально-Конструкторский Институт Торгового Машиностроения Устройство дл обжарки пищевых продуктов во фритюре
DE2711402A1 (de) * 1977-03-16 1978-09-21 Krups Fa Robert Elektrisch beheizbares haushaltgeraet
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