BG62426B1 - Method and equipment for food preparation - Google Patents

Abstract

The method and the equipment for alternative food preparationby electroosmosis and ionophoresis shall be used for residentialand public catering needs. By them the food is prepared quicklyand of high quality with a small electric power consumption due tothe simultaneous utilization of an adjustable, electroosmotic,ultrasound and depolarization process effected in the closed spaceof the heat chamber of the equipment. The taste of the foodsprepared combines the taste and flavour qualities of stewed,roasted and smoked foods. The electroosmotic and ultrasoundcooking of the food in the equipment sterilizes the food from alltypes of pathogenous microorganisms preserving the nutritivequalities and the ingredients of the foods: proteins,microelements, hormones and some groups of vitamines.3 claims, 5 figures

Description

The invention relates to a method and equipment for the preparation of foodstuffs and can be used in everyday life and in catering establishments.

BACKGROUND OF THE INVENTION

Thermal devices (grills and toasters) are known based on the electrothermal method in which the thermal treatment is carried out by electrically resistive heating elements, with the isothermal thermal fields used to heat the food enclosing partially raw food products intended for cooking (1,2,3 , 4,5, 6 and 9).

The disadvantage of these devices is the relatively low coefficient of thermal transformation (of electricity) in useful food preparation work. Heating, as a process that causes the physico-chemical degradation, synthesis and thermal sterilization of nutrients, is in many cases undesirable due to the destruction of many nutrients. Another disadvantage is the long preparation time and the inability to retain flavors and juices in the food.

Methods and devices based thereon are known for the preparation of food with combined thermal infrared heating and microwave processing in a high-frequency electromagnetic field (1,7 and 8).

The disadvantage of the devices using the method of combined thermal infrared heating and microwave electromagnetic preparation of the food is the unsatisfactory taste of the food, the requirement to use a dielectric vessel and the uneven distribution of the temperature of local heating, which depends on the humidity of the food.

A method is known, as well as devices based thereon for the preparation of food, in which simultaneously with thermal infrared heating, the microwave electromagnetic effect is applied a thermal flow of circulating hot air flow in a closed chamber, where the process of cooking food ( 5.9).

The disadvantage of this method is that the nutritional mass is only thermally affected and the physicochemical cooking processes are extremely thermodestructive. A disadvantage of microwave radiation devices is the fact that there are areas with different initial humidity in foodstuffs and microwave radiation in the centimeter range warms only the wet sectors. In complex electrical resistance heating and microwave treatment, irregularity in firing is observed and conditions for the development of thermophilic and thermo-resistant, mesophilic pathogens are created.

There is a known method and apparatus based thereon for the electrical treatment of foodstuffs - mainly meat products with direct or alternating current with low frequency network (3,7).

The disadvantage of this method and the devices based on it is that in the preparation of foodstuffs it relies on the direct electrothermal resisting process without including electro-hydro-chemical resonance effects on the nutrient. Therefore, the taste qualities are unsatisfactory and resemble the taste of cooked or slightly steamed food, without a pronounced high-temperature effect of baking. There is also a loss of nutritional juices from food products, which is a major drawback of this method and the devices based on it.

It is an object of the invention to provide a method and equipment for alternative (of existing methods and devices), qualitative and fast preparation of food, by electroosmosis and iontophoresis. Its main purpose is that the taste of the prepared foods obtained is a combination of those obtained by stewing, boiling, baking and smoking. The most important requirement is to retain liquid electrical polar components (the main dissolved nutrients) in the nutrient mass. Another object of the invention is the selective electro-hydrochemical separation of non-polar lipid substances (fatty acids such as oleic, palmitic, stearic acid esters, and various types of cholesterol) from foodstuffs and at the same time reducing the time of peptide colloid peptide purification relative to the protein thermal peptization, and the cost of electricity to prepare a single amount of food to be reduced with complete sterilization and food safety. The invention aims at preserving the nutrients and improving the taste of the finished food.

SUMMARY OF THE INVENTION

The object of the invention is solved by the creation of a method and devices based on it, which combine complex adjustable, thermal, electro-osmotic, depolarizing and ultrasonic mechanical and electro-hydro-chemical processes for cooking food. The method can be represented as a combination of the following operations:

1. Prepared portions (raw food preparations) of foodstuffs - meat, dairy, fish, poultry, by-products, potatoes and the like shall be placed in an isothermal electrode chamber with preheated internal walls (to a temperature determined by the cooking recipe , ranging from 140 to 210 ° C, at which resonant electroosmosis is realized.

2. A straight electric current of appropriate density and potential gradient ranging from 7 to 12 V / cm ² shall be passed through the food preparations.

3. After exposure for 30 to 60 s, the direct current is stopped and the “metal factor” of the culture medium or the degree of electrical charge of the nutrient mass of the workpiece is measured. When the current density is reduced relative to the starting point of the electrical current treatment of the food preparation, an alternating current is supplied with an infrared frequency of 0.3 to 20 Hz and a potential gradient of 2 to 3 V / cm.

4. At the same time as the transmission of alternating-frequency current, the food preparation is treated with high-frequency mechanical ultrasonic vibrations.

5. For the remaining time interval of electro-osmotic treatment of the food preparations, such an automatic mode of alternating direct and alternating infra-frequency current shall be selected at which the current density is highest, the potential gradient is highest and the ultrasound is applied continuously until the end of the preparation of the food.

The method is based on the following processes:

1. External isothermal effect on the nutrient mass. It coincides with other processes involved in cooking. The temperature regime is adjusted from 140 to 210 ° C depending on the type of food preparation. The temperature effect is applied both on the surface of the food and inside its volume in order to give it a roasty taste.

2. The process of electroosmosis consisting in the movement of polar fluids from the anode to the cathode zone in the colloidal-dispersed medium of the nutrient under the action of an applied direct voltage with a potential gradient of 7 V / cm to 12 V / cm. Electroosmosis also directs liquid polar components to the interior of the food. It is functionally combined with the thermal effect throughout the cooking.

Polar protein colloids are permanently retained in the nutrient without separating from it as a simple cooked sauce. This gives the food a taste of stew.

3. High-temperature extraction evaporation and sublimation of essential oils from special herbal mixtures and compositions for smoking the nutrient. This treatment is applied in the middle of the electroosmosis cooking process. Smoking according to a particular cooking recipe is carried out at a temperature of a thermal section in the food smoking chamber from 240 to 290 ° C. The use of isothermal thermal fields in closed volumes (chambers), as well as the simultaneous application of thermal evaporation of flavoring substances, gives the food a smoky taste.

4. The depolarization of the cathode electrodes and the reduction of hydrogen overvoltage in the cathode region of the nutrient mass necessitated the use of low-frequency current with a very low (infrasound) frequency of 0.3 to 20 Hz. The combination of electro-osmotic and alternating current, low-frequency depolarizing process, not only improves the taste of the food, but also shortens the time for its preparation, as it has given rise to even and intra-volume thermal treatment in it.

5. The application of high-frequency ultrasonic mechanical vibration with a density of about 17 mV per cm ² during electroosmosis is essential for the qualitative course of electrohydrochemical reactions in the food mass. Ultrasound, through mechanical high-frequency vibration, is combined with electro-osmosis and the separation of hydrogen from cathode electrodes in an isothermal electrode chamber.

When applying the method in food, the following internal processes simultaneously take place - electrophoresis, electrodiazyl, electro-peptization, electrolysis and various electrochemical processes and synthesis and destruction of various organic food components.

The apparatus for implementing the method of the invention comprises one or more horizontal or vertical electrode isothermal chambers with anode and cathode diametrically positioned needle electrodes. Their function is to carry out electroosmosis in the processed nutrient mass and is therefore connected to an infrared low-voltage generator with a frequency of 0.3 to 20 Hz and a potential gradient of 7 V / cm to 12 V / cm. Anode and cathode electrodes are also measuring electrodes, since it is necessary to compare the rate of loading of foodstuffs with electricity every 20-30 s (to determine the "metal factor" of the nutritional electroosothermically treated mass. This electrical accumulation of energy is based on a huge number of electro-hydro-chemical, mechanical and thermal processes related to the physico-chemical treatment of the nutrient mass). The facility also includes an ultrasonic generator with piezoelectric emitters connected via a hub to cathode electrodes. They, in turn, are connected to an electronic unit including a power unit and a microprocessor control unit to provide all the operating functions of the equipment. Resistance electric heaters have been installed to heat the walls of the electrode isothermal chambers and the nutrient mass inside them. To regulate the heating of isothermal electrode chambers by electro-resistive heaters, a thermostat connected to them is located in the control unit of the equipment. There is a timer in the control unit that regulates the time for electro-osmotic and ultrasonic mechanical impact on food products (blanks). For gravity drainage of non-polar fat, a drainage channel is provided inside the isothermal chambers.

The operation of the equipment using the alternative method of preparation according to the invention is as follows:

After placing the food preparations (meat, fish, by-products, dairy, pasta or vegetables) in the pre-heated to isothermal electrode chambers of the express preparation equipment, the supply of direct electrical current through the needle electrodes at the top and bottom is included. on the cameras. The lower part acts as an anode zone and the upper one acts as a cathode zone. The applied potential gradient increases steadily from 3 V / cm to 7 V / cm over a period of 40 S 60 s. For the next 3-7 s, the applied DC voltage is stopped and the residual voltage in the nutrient mass is measured. According to the program, depending on the type of food in the isothermal chamber, alternating electrical voltage with a potential gradient of 1-2 V / cm is applied through the needle diametric anode and cathode electrodes for a time of 10-20 s (for depolarization of the cathodes). This process is functionally related to the requirement that the maximum direct current from the anode to the cathode always flow through the nutrient mass (requirement for resonance of electrical and mechanical electro-osmotic motions of polar fluids in food). As the temperature is high, the essential oils which are dielectrics are released by the simultaneous smoking. Therefore, a constant ultrasonic field is applied during the cooking process by the ultrasonic generator, which generates vibrations from the ultrasonic piezoelectric emitters. It is fed into the chamber from a steel tube concentrator to the cathode zone.

The time of action and other parameters of the electro-osmotic processes occurring during the cooking of the food in the food preparation device depend on the type and type of food preparation.

The method and equipment for alternative preparation of foodstuffs combining adjustable thermal processes with electro-osmotic, comprising depolarizing alternating current low-frequency treatment of the nutrient together with ultrasonic, mechanical-vibrational effects on it, in a thermally insulated from the outside space, have the following volume measurements according to the invention. :

- The food has an internal electro-thermal effect, creating the taste qualities inherent in stewed cooking.

- The cathodic transfer of polar liquids, typical of electroosmosis, results in the retention of nutrients in the processed food within them.

- Fats, such as non-polar liquids, are gravitationally separated from the food mass and discharged from a drainage channel outside the facility.

- The additional external adjustable heat fields realize the firing and smoking processes.

- The facilities for the application of the method are economical in terms of the consumption of electricity from domestic appliances and catering establishments.

- Food preparation is fast.

- Prepare sterile food for mesophilic and thermophilic, pathogenic microorganisms. Any aerobic and anaerobic pathogens such as bacteria, rickettsiae, fungi, nematodes, protozoa, retro-, cocci- and echo-viruses and other types of pathogens contained in raw foods shall be destroyed.

- Food preparation modes can be pre-programmed.

- The food prepared at the facility retains its long lasting appearance and size as well as its taste qualities - juiciness, aroma inclusive and after cooling.

- Foods are affected by flavorings that give it a smoky specific taste by easily volatile flavoring preparations containing essential oils, walnut, apple, carp, mushroom, herbal and other ingredients in a mass of ground white clay and charcoal. valuable aromatic tree species.

- During the cooking process, a variety of electro-hydrochemical reactions are carried out during the cooking process, which enrich the food composition with easily digestible amino acids, trace elements and other useful substances.

- During electrolysis (cooking) in the plant, part of the chloride-containing spices are decomposed and released in minimal amounts and aesthetic (atomic) chlorine, which further destroys the salmonella-type microorganisms in the food.

Description of the attached figures

In FIG. 1 is a general view of a horizontal embodiment of a food preparation unit with a single closed isothermal electrode chamber and the control unit sectors.

In FIG. 2 shows the general view of the open-lid device of an isothermal single electrode chamber.

In Fig. 3 is an axonometric half-section of the housing of the isothermal single electrode chamber of the food preparation facility with the anode and cathode zones and the external heating elements.

Figure 4 shows a cross-section of the isothermal electrode chamber of the equipment together with the devices for adjusting the working volume by height, depending on the overall dimensions of the processed food preparation.

Figure 5 is a sectional view of an isothermal electrode chamber with electrode zones, thermocouple and filter elements of an adsorption unit of an alternative food preparation facility by electroosmosis.

Examples of carrying out the invention

Example 1. Pork meal cut into pieces of a total weight of about 400 g was placed in the isothermal chamber between the anode and cathode needle electrodes. The working temperature is chosen between 180 and 200 ° C depending on the type of meat - from the front or back legs, slices or neck steaks. A temperature of about 170 ° C is chosen for more tender meat.

The thickness of the raw steaks ranges from 1.5 to 2.5 cm.

Standard spices are used salt, parsley, black pepper, savory and others. The steaks are placed in the chambers so that the needle cathode electrodes enter the meat mass slightly and create the necessary dense electrical contact inside. The electroosmosis operating mode is selected such that:

- the potential gradient of the applied right electro-osmotic voltage is 67 V / cm, the density of the direct current is about 1416 A per dm ² , the frequency of the ultrasound is 42 kHz and has an energy output of about 17-20 mV. The depolarizing AC voltage has a potential gradient of 1.5 V / cm, the density of the depolarizing current varies from 5 to 8 A per dm ² .

The alternating depolarizing current has a liquid activating rate of 0.3 - 4 Hz and the resonance frequency is 7-12 HZ. The time of a single electro-osmotic current pulse is 3040 s. The measurement pause time is 5-11 s. The total meat processing time of 400 g varies from 5 to 7 pips. The obtained electro-osmotically treated steaks after removal from the isothermal electrode chamber have an external slightly golden color and are juicy, leaving excess fat through the drainage channel.

Example 2. The prepared fish portion with a total mass of about 400 g cut lengthwise in half with spices from salt, maize, black pepper, parsley, etc. was placed in an isothermal electrode chamber, the needle anode and cathode electrodes reaching a depth of about 1 mm in the fish. . The temperature regime is about 150-160 ° C. Electroosmotic mode is selected as:

- The potential gradient of direct current electro-osmotic treatment is about 912 V / cm, the direct current density is about 20A dm ² , the ultrasonic action and depolarization have the same parameters as in example 1. About 2-3 minutes before the end of the electro-osmotic process the temperature is increases to 190-200 ° C. The time for osmothermal processing of mackerel fish is from 10 to 12 min.

The skin of the fish is burnished and very juicy, and the fish oil is released through the drainage channel outside the isothermal electrode chamber. The taste of the electro-osmotically treated fish is modified and grilled with the most demanding types of baked fish.

Example 3. Chicken steaks (sliced and boned) or chicken legs with suitable spices are placed in an isothermal electrode chamber, subject to close contact with the anode and cathode needle electrodes. The operating temperature is about 140-160 ° C. The potential gradient of the right electro-osmotic voltage is about 15 V / cm. The density of the direct electro-osmotic current is about 23-26A per dm ² . The depolarizing current has a potential gradient of about 3-4 V / cm, with a current density of about 7-9 A per dm ² . The processing time is about 12-14 minutes. At the end of the process, the temperature rises to 190 - 200 ° C for about 2 minutes. The parameters of the ultrasonic energy are as in example No. 2. The obtained chicken steaks are juicy and slightly golden in color.

Example 4. Potatoes. Peeled and thinly sliced or chopsticks, about 500 g of potatoes are salted to taste and immersed in vegetable oil, e.g. oil, then drain into a lattice pan for about 10 min and place in an isothermal electrode chamber. The raw potatoes shall be arranged in such a way that the electrodes come into contact with the food and the electro-osmotic process takes place. The temperature is initially about 200 to 210 ° C for about 5 minutes. It is then reduced to 160 ° C for about 9-12 minutes. Electroosmosis occurs at the following parameters:

- Direct voltage with potential gradient 7-10 V / cm, direct current with density up to 20A per dm ² , depolarizing alternating voltage with potential gradient 3-5 V / cm, density of depolarizing current about 5-7 A per dm ² , depolarizing frequency 0.02-4 Hz, resonant frequency 5-8 Hz.

The horizontal food preparation facility by means of resonant electro-osmotic, thermal, electro-depolarizing and ultrasonic process consists of an external thermo-insulated housing 1 in which an isothermal chamber with a theofloned upper and lower lid 2 and a reversible electrodehide electrode electrochemical electrode is mounted. non-reactive material, such as the inner gratings 4 being metal and electrically conductive and having a coating of Teflon insulator 5.

The isothermal electrode chamber with the upper and lower lid 2 rests on the movable supports 6 through its connection with the elastic spring heating structure 7 and is mechanically connected, but thermally separated from the outer housing 1 by thermal insulation 8. The electrodes of the cathode and anode zone 3 are connected electrically with the electronic control unit 10. The cathode zone is mechanically connected to the piezoelectric emitter and an ultrasonic generator mounted in block 9. The heating section of the spring heating structure 7 in the isothermal electrode a solid chamber is electrically connected to the control unit 10. The food mass lies inside the electrode isothermal chamber and is covered by the covers of the isothermal chamber 2 located between the needle electrodes 3 with which it has a solid electrical contact. For extraction and adsorption of flue gases to the electrode isothermal chamber, an adsorption section 11 is also installed. To drain non-polar heavy fats from the food mass 6, the anode zone of the electrode isothermal chamber has an opening with a drainage channel 12 and a collecting tank 13 between the supports 14 of the housing 1.

The operation of the equipment described in the example is as follows:

The food mass (food preparation) is placed between the covers of the isothermal chamber 2, which is housed inside the housing 1. It has a suitable thermal insulation 8 to protect the outer housing of the facility.

The food mass contacts the cathode and anode zone through the needle electrodes 3. From the hygiene requirements for easy cleaning, the conductive gratings 4 are covered with a non-stick Teflon heat-resistant coating 5, which allows easy washing of the isothermal electrode chamber. The heating is done by the electrosensitive heaters of the elastic spring section 7, which is suspended from the elastic support 6 and is mechanically connected to the covers 2 of the isothermal chamber. When applying voltage and current from control units 9 and 10, thermal processes, processes of resonant electroosmosis, electrical depolarization and ultrasonic impact are included according to a program described in the technical nature and operation of the equipment according to the invention for the method of preparation of food, the adsorption of residual flue gas is carried out by the adsorption section 11, and the draining of heavy residual fat is carried out through the drainage channel 12 in the collecting tank (tray) ) 13, lying between the supports 14 of the housing of the alternative food preparation facility by electro-osmosis.

Claims (9)

1. Food preparation method includes thermal and contact-electrical treatment and smoking with flavoring substances. characterized in that the processing is carried out in the following steps: - primary heating of the raw food product previously placed in an electrode isothermal chamber to an operating temperature of 140 to 210 ° C; - test primary electroosmosis realized by transmitting a direct electric current potential gradient of 7 to 12 V / cm for a time of about 30-60 s; - Measurement of the level of charge of the nutrient raw mass with electricity; - switching on of depolarizing alternating current low frequency infrasound electric impact with a potential gradient of 2 to 3 V / cm; - switching on at the same time with other operations of ultrasonic mechanical vibration with a frequency of about 40 kHz; 2. A food preparation apparatus comprising a heating electrode isothermal chamber, characterized in that the chamber with electrically insulated lids (2) is housed in a housing (1) and a nutritional mass is inserted therein between the contact electrodes (3), the anode zone being diametrical to the cathode and oriented downward by gravity of the earth, and the electrode gratings are of electrically conductive material (4) with non-stick heat-resistant coating (5) and are invertible asymmetrically and also lie between the covers (2) of the isothermal chamber connections - 5 with elastic support (6) and in contact with the elastic spring heating outer section (7), and also electrically connected to the control unit for direct current osmosis together with the control unit for resonance depolarizing low frequency electro-hydro- chemical electroosmosis (10) and are mechanically coupled to an ultrasonic vibration concentrator generated by a piezoelectric radiator connected electrically to a 15 control unit (9), and a gravity pathway of heavy non-polar fat has a drainage channel (12), mechanically coupled with a collecting tub (13) lying between the supports (14) of the housing (1), in which an absorber section (11) is provided for the absorption of residual flue gases. Food preparation equipment according to claim 2, characterized in that the thermal external sources of the iso-thermal chamber in the elastic spring heating section (7) can be electrothermal-resistive or electromagnetically inductive, and the electro-osmotic process programmed through a certain a time interval of 30 has been stopped for electrical measurement through the needle electrodes (3), by the same program the degree of charge of the nutrient mass has been measured, and by the program from the electronic block for control (10), the next electro-osmotic process has a new reference infrared, an altered potential gradient, and a new amplitude of the pulsed alternating current in the processed nutrient mass inside the isothermal chamber of the food preparation facility between the lids (2) into the housing (1). A device according to claim 2, characterized in that the cathode zone is connected to the negative pole of the DC source located in the control unit (10), and the nutrient mass at its top contacts the needle electrodes (3) of the cathode zone and is mechanically connected to the ultrasound generated by a block (9) for depolarization and reduction of hydrogen overvoltage, and the anode zone is perforated, with a drainage channel (12) connected to the collecting mass (13) below the needle electrodes (3). ) resting on the supports (14) of co (1). Attachment: 5 figures Literature 1. US. Patent N 5247877, 09/28/1993, A 47 J 37/06 Automatic barbecue grill. Beard John E, et all. 2. Eu. Patent N 0560002 / 09/15/1993 A 23 B 4/052, Generate de Fumee pour la cuisine et grande cuisine. Vanluchen Andre. 3. US Patent N 5197377/93, A 47 J 37/06. Apparatus for two sided cooking, Jennings Ralph, Rosas Robert R., Eypeta Manuel. 4. U.S. Patent No. 5261388/91, A 47 J 37/00, Cooking Grill. Wright Ivan M., Wright Mari A. 5. US Patent N 5154159/92, A 47 J 37/00, Turbo grill coocer, Knafeic Frank M. 6. U.S. Patent No. 5096727/92, A 23 B 4/044, Method for Improved Barbecue Grill Cooking Foods, Crace Robert. 7. Patent Russia No. 2000737/1993, A 47 T 37/04 Bavilo A.C., Ershov EP, Korolev V.H., Electroshackle. 8. US Patent N 5134956 A 23P 1/08, Chicken breading machine, Stewart Billi J. 9. Canada Patent N 1320402/93, A 21 B 1/100, McDonalds, Jan R.m Cooking Apparatus. Expert: M. Mineva Publication of the Patent Office of the Republic of Bulgaria 1113 Sofia, 52-B Dr. GM Dimitrov Blvd. Editor: T. Pancheva Cf. № 39817 Circulation: 40 CS