BG100109A - Hethod for food preparation - Google Patents

Abstract

The method and the alternative food preparation facility by electroosmosis and iontophoresis will be used in households and in mass caterers. With them the food is prepared quickly and qualitatively with low energy consumption due to the simultaneous use of an adjustable thermal, electro-osmotic, ultrasonic and depolarizing process carried out in the closed space of the thermal chamber of the facility. The flavor of the prepared foods combines the taste of stewed, roasted and smoked foods. In the electroosmotic and ultrasonic treatment of the plant, the food is sterilized from all types of pathogenic microorganisms, while preserving the nutritional qualities and its composition - proteins, microelements, hormones and certain groups of vitamins.

Description

The invention relates to a food preparation code and can be used in everyday life and in catering establishments *

Devices (flu and toasters) are known based on the electrothermal method whereby heat is generated by electrically resistive heating elements, with the thermal fields for heating food surrounding partially raw food intended for cooking (1, 2, 3, 4, 5 , 6.9).

The disadvantage of these devices is the relatively low coefficient of thermal transformation of electricity into useful food preparation work, the long preparation time, and the inability to retain a complete aroma in food.

There is a known method of preparing food with a microwave electromagnetic field (1.7, c>.

The disadvantage of microwave electromagnetic food preparation is the unsatisfactory taste of food, the requirement to use a dielectric vessel, uneven ··· ·· ·· ··· ··· 4 · ♦ X · «·. * 4 • «· · e« • · a l »» «¢. 4

4

- the uniform distribution of the heating temperature (depending on the ions with a constant humidity of the initial nutrient crude mass), which is why there is a danger of the development of pathogenic temperature resistant meaophilic microorganisms.

It is an object of the invention to provide a food preparation method in which the taste of the finished foods obtained is a combination of the taste obtained by stewing, baking and smoking while retaining the liquid polar components (nutrients) within the nutrient and keep the time of food optimization short and the cost of energy to prepare food low.

The problem according to the invention is solved by a method combining * adjustable thermal, electro-osmotic and depolarizing food preparation process. Food is prepared in closed volumes. The thermal process is applied both on the surface of the food and in its volume, giving the taste of roasting. .Electroosmosis directs liquid polar components to the interior of the food and, in combination with the thermal process, keeps them permanently in it and imparts tasting qualities of stewed cooking. booms (chambers), as well as the application of aromatic evaporation of flavoring substances, gives the food a smoky taste. The combination of electro-osmotic and alternating-current depolarizing process, in addition to improving the taste of the food, shortens the time for its preparation, since it generates an internal volume · · «· · · · · ·

3 - thermal process. The preparation of the food in a closed volume by thermal and depolarizing-electro-osmotic method leads to a small consumption of electricity and expressiveness of the cooking process.

The method of preparation of food combines an adjustable thermal process, an electro-osmotic process, the alternating treatment of the nutrient mass, placed in an insulated volume of a thermal chamber according to the essence of the invention, has the following advantages:

1. The food causes an internal electrothermal effect, creating a taste characteristic of stewed cooking.

2. The cathodic transfer of polar liquids, typical of electro-osmosis, results in the retention of food juices in the interior without fat, and the additional external adjustable heat fields realize the processes of baking and smoking.

3. The method permits the creation of appliances for the preparation of household and low-cost catering.

4. Food preparation is fast.

5. Foods sterile with respect to mesophilic pathogenic microorganisms shall be prepared and any aerobic and anaerobic pathogens - bacteria, fungi, nematodes, etc. destroyed.

6. Food preparation regimes can be pre-programmed.

7. The prepared food permanently retains both its type and size as well as its taste qualities: juiciness, aroma, including after cooling.

The food is affected by flavors that give special taste qualities of easily evaporated flavoring preparations of walnut, apple, sha * ran, white clay, valuable charcoal. species, fungi, herbs and other compositions.

The following Examples - 1 and 8 illustrate the invention without limiting it.

EXAMPLE 1 Meat or fish cylindrical blank from a food raw material is placed vertically in a closed volume (chamber), down to a skewer which is a heat source and at the same time a cathode of the electro-osmotic power supply. On the inner walls (having non-stick coating) of the closed volume are placed needle electrodes of the electro-osmotic power supply and are connected to the anode. The temperature field is created by electrically resistive or electro-inductive heaters, allowing to obtain programmable temperature modes in the heated volume. The lower part of the closed volume contains below the flavoring agents. They are connected to openings by the atmosphere and the interior of the heated volume. The heating volume is separated from the surrounding space by thermal insulation to reduce energy losses.

When the power is turned on during the cooking, three processes occur:

-thermal for bulk baking of food;

-electroosmotic - designed to incorporate electrokinetic targeting of nutritional juices, which are polar liquids and substances, to the cathode located within the volume of the food preparation. By deleting its outer and inner surfaces of the juices, they are not allowed.

5 - drain away. Thus, the food juices remain in the enclosed space of the food blank, which increases the vapor pressure therein and causes swelling and volume increase.

- alternating current treatment, acting simultaneously with electrosmosis, eliminating the delayed electroosmosis, hydrogen polarization of the electrodes, and together with the direct current elec- troosmotic effect, it also has an intra-volumetric calorific (thermal) effect. run out of food.

Example 2. As in Example 1, except that the thermal enclosure is horizontal and is intended for prismatic food preparations. On the ceiling, needle electrodes are placed which fulfill the function of an internal heat source. They are connected to the negative pole of the direct current source .

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REFERENCES

1. U.S. Patent »5247077.20.09.1993 A 47 / J 37/06 Automatic barbecue grill Beard John E, et all.

£. E. Patent. ”0560002 / 09/15/1993 jA 23 B 4/052. Generat eur de Fumee pour la cuisine et grande cusine.Vanluchen Andre.

3. U.S. Patent w 5197377./93, j. A 47 J 37/06. Apparatus for two sided cooking. Jennings RaipH, Rosas Robert R., Ezpeta Manuel.

4. U.S.Patent »5261 300/91 A 47 J 37/00 .Coocing Grill. Wright Ivan M., Wright Mary A..

5. U.S.Patent »5154159/92 A 47 J 37 / 00.Turbo grill cooker.Knafelc Frank M.

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A. C. p, Ershov EP, Koroleev VH Electroscrew.

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Claims (3)

1. Method for the preparation of food by heat treatment and smoking with flavoring substances, characterized in that the food is heated by heat sources, covering the outside of the food and entering their mass, the heating being carried out in closed heat volumes (chambers) and simultaneously with heating through the nutrient mass, an electric current consisting of a constant-current component is passed through which a low-frequency AC component is deposited, and the evaporation of the flavoring substances is effected by a therm chnite sources that heat the food. A method according to claim 1, characterized in that the heat sources can be electrothermal or electromagnetically inductive. Method according to claim 1, characterized in that the cathode connected to the negative pole of the DC source is located inside the volume of the nutrient mass or near the top and the surface, and the anode encloses the outside of the food blank or contacts the bottom and surface.