EP0751731A1 - Method and apparatus for fat-free cooking of food products intended for frying - Google Patents

Method and apparatus for fat-free cooking of food products intended for frying

Info

Publication number
EP0751731A1
EP0751731A1 EP96901308A EP96901308A EP0751731A1 EP 0751731 A1 EP0751731 A1 EP 0751731A1 EP 96901308 A EP96901308 A EP 96901308A EP 96901308 A EP96901308 A EP 96901308A EP 0751731 A1 EP0751731 A1 EP 0751731A1
Authority
EP
European Patent Office
Prior art keywords
cooking
food
steam
air
fat
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Withdrawn
Application number
EP96901308A
Other languages
German (de)
French (fr)
Inventor
Dimitri Bakolas
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Individual
Original Assignee
Individual
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Individual filed Critical Individual
Publication of EP0751731A1 publication Critical patent/EP0751731A1/en
Withdrawn legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
    • A47J27/00—Cooking-vessels
    • A47J27/14—Cooking-vessels for use in hotels, restaurants, or canteens
    • A47J27/16—Cooking-vessels for use in hotels, restaurants, or canteens heated by steam
    • A—HUMAN NECESSITIES
    • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
    • A47J37/00—Baking; Roasting; Grilling; Frying
    • A47J37/04—Roasting apparatus with movably-mounted food supports or with movable heating implements; Spits
    • A47J37/047—Roasting apparatus with movably-mounted food supports or with movable heating implements; Spits with rotating drums or baskets
    • A—HUMAN NECESSITIES
    • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
    • A47J37/00—Baking; Roasting; Grilling; Frying
    • A47J37/12—Deep fat fryers, e.g. for frying fish or chips
    • A—HUMAN NECESSITIES
    • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
    • A47J37/00—Baking; Roasting; Grilling; Frying
    • A47J37/12—Deep fat fryers, e.g. for frying fish or chips
    • A47J37/1228—Automatic machines for frying and dispensing metered amounts of food

Definitions

  • the present invention relates to a method and an apparatus for cooking food without fat, while providing them with the properties of fried food.
  • the invention relates more particularly to the cooking of food such as generally prepared by frying, for example vegetable frying, fish frying, fritters, potato frying, etc.
  • the invention relates in particular and very particularly to the preparation of "french fries” and “potato chips” while excluding any use of fat.
  • the new cooking method according to the present invention eliminates the drawbacks of these known methods by producing cooked food without use fat while providing the properties of fried foods, especially in terms of taste.
  • the fat-free cooking method according to the invention for cooking "frying" foods, involves two distinct cooking steps, namely: a first cooking step using steam or a mixture steam and air at a temperature of 95 to 150 ⁇ C, for a time of at least 1/2 minute, followed by a second stage of cooking in a stream of dry air at a temperature of 200 to 400 ° C, for a time of at least 1 minute.
  • drying air means that the air is far from its vapor saturation point.
  • dry air is obtained by heating ambient air, dried or not, to its operating temperature. According to an additional characteristic of the invention, it is important that the cooking fluid (steam or steam / hot air mixture) in the first cooking step is kept in motion.
  • the cooking method is used for the preparation of "french fries" or "potato chips".
  • the residence time in the first cooking step is 1 to 10 minutes and in the second step 1 to 10 minutes
  • the cooking temperature in the first step is 95 to 120 ° C and the temperature cooking the second step is 250 to 300 ° C.
  • the food is impregnated with an aroma during the first cooking step or after the first cooking step.
  • the impregnation of food with the aid of a flavor is preferably carried out by evaporation or by steam entrainment.
  • the cooking method according to the invention can also be carried out, in an alternative and equivalent manner, using cooking by means of microwaves during the first step, ie cooking resulting from the excitation of food. using a magnetron.
  • Microwave cooking essentially equivalent to steam cooking, is well known in itself.
  • the invention also relates to a new apparatus for cooking, without fat, of food to be fried, which apparatus comprises: a cooking chamber (1) in which is disposed a support device (2) for food a fry; an air circulation or supply device (3); and a device (4) for heating the cooking chamber and / or the air entering the cooking chamber; as well as means (5) for producing steam and conducting it into the cooking chamber, and means for managing, as desired, steam cooking and cooking with hot air.
  • the support for the food to be fried, arranged in the cooking chamber consists of a rotating basket.
  • the apparatus can preferably be equipped with means for bringing aroma vapors into the cooking chamber.
  • the device for heating the cooking chamber comprises means for preventing condensation of water vapor on or in the rotating basket.
  • the main elements of the installation in particular the revolving basket, are heated or provided with heating elements. It is also possible, or in addition, to add (over) heated air to steam or to use superheated steam in the first cooking step.
  • the French fries obtained according to the process of the invention can be cooled and then reheated without the taste properties and characteristics being altered.
  • FIG. 1 shows a schematic view, partially in section, of a cooking appliance according to the invention
  • Figure 2 shows a perspective view of a rotating basket serving as a support for food to be fried.
  • the apparatus further comprises a turbine (3) allowing the air to flow towards the cooking chamber (1) and resistors designated as a whole by the reference (4) intended to heat the air drawn into the cooking chamber (1).
  • the apparatus is further equipped with a steam tank (5) connected to the cooking chamber (1) by pipes (6) and (7), through which steam can be introduced, respectively, around and in the center of the basket (2).
  • the steam directed towards the periphery of the enclosure (1) is introduced, by means of the pipes (6), into the space (8) between the outer (9) and inner (10) double wall of the enclosure. .
  • the inner wall (10) is provided with perforations (11) allowing an optimal distribution of the vapor around the basket (2).
  • the steam is evacuated from the enclosure (1) by means of an evacuation tube (12).
  • Liquid (or gaseous) aromas can be introduced into the tank (14) via a valve (15) on which a container (11) containing the aromas can be fitted.
  • valves (16), (17) can be of the solenoid type and can thus be managed by electrical and / or electronic means, programmable or not, counnus per se and not shown.
  • the food support basket (2) is driven in a rotational and / or oscillating movement by a motor known per se and not shown.
  • the support basket (2) for the food to be fried consists of two metal net half-cylinders (18), (19) connected by a hinge (20) and provided with closing means (not shown).

Landscapes

  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Preparation Of Fruits And Vegetables (AREA)
  • General Preparation And Processing Of Foods (AREA)

Abstract

A method is provided for the fat-free cooking of food products generally intended for frying, comprising a first step wherein the food products are cooked by microwaves or with steam or with a mixture of steam and air at a temperature of 95-150 °C, and a second step wherein said products are cooked by means of a dry air stream at a temperature of 200-400 °C. The invention also provides an apparatus for fat-free cooking of food-products intended for frying, comprising: a cooking enclosure (1) containing a support device (2) for the food product; an air circulating or pulsating device (3); a device (4) for heating the cooking enclosure and/or the air entering the cooking enclosure; and means (5) for producing steam and directing it to the cooking enclosure, as well as means for alternately selecting steam cooking and hot air cooking.

Description

"Méthode et appareillage pour la cuisson sans matière grasse d'aliments à frire". "Method and apparatus for fat-free cooking of frying food".
La présente invention a pour objet une méthode et un appareillage pour cuire des aliments sans matière grasse, tout en leur procurant les propriétés d'aliments frits.The present invention relates to a method and an apparatus for cooking food without fat, while providing them with the properties of fried food.
L'invention concerne plus particulièrement la cuisson d'aliments tels que généralement préparés par cuisson en friture, par exemple les fritures de légumes, les fritures de poissons, les beignets, les fritures de pommes de terre, etc.The invention relates more particularly to the cooking of food such as generally prepared by frying, for example vegetable frying, fish frying, fritters, potato frying, etc.
L'invention concerne notamment et tout particulièrement la préparation de "pommes frites" et "pommes chips" en excluant toute utilisation de matière grasse.The invention relates in particular and very particularly to the preparation of "french fries" and "potato chips" while excluding any use of fat.
La réduction des matières grasses dans l'alimentation, par souci de santé, prend une importance de plus en plus généralisée. Cette tendance se trouve toutefois freinée par des nécessités de goût.The reduction of fat in the diet, for the sake of health, is becoming more and more widespread. However, this trend is hampered by the need for taste.
Ainsi, de nombreuses recherches ont été effectuées pour réduire la quantité de matière grasse absorbée par les aliments préparés en friture, tels que notamment les "pommes frites". ^ Certaines approches prévoient la cuisson au four de "pommes frites" précuites industriellement dans des conditions d'absorption minimale de matière grasse. Ces approches n'éliminent toutefois jamais l'entièreté de la matière grasse utilisée. D'autres expériences, tendant à éliminer entièrement l'utilisation de matière grasse, ont échoué pour des raisons de goût.Thus, much research has been done to reduce the amount of fat absorbed by foods prepared for frying, such as in particular "french fries". ^ Some approaches include baking "industrially precooked" French fries "in conditions of minimal fat absorption. These approaches, however, never eliminate all of the fat used. Other experiments, tending to completely eliminate the use of fat, have failed for reasons of taste.
La nouvelle méthode de cuisson selon la présente invention, élimine les inconvénients de ces méthodes connues en produisant des aliments cuits sans utilisation de matière grasse tout en procurant les propriétés des aliments frits, notamment sur le plan gustatif.The new cooking method according to the present invention eliminates the drawbacks of these known methods by producing cooked food without use fat while providing the properties of fried foods, especially in terms of taste.
La méthode de cuisson sans matière grasse selon l'invention, pour cuire des aliments "à frire", implique deux étapes de cuisson distinctes, à savoir : une première étape de cuisson à l'aide de vapeur d'eau ou d'un mélange de vapeur d'eau et d'air à une température de 95 à 150 βC, pendant un temps d'au moins 1/2 minute, suivie d'une deuxième étape de cuisson dans un courant d'air sec à une température de 200 à 400 °C, pendant un temps d'au moins 1 minute.The fat-free cooking method according to the invention, for cooking "frying" foods, involves two distinct cooking steps, namely: a first cooking step using steam or a mixture steam and air at a temperature of 95 to 150 β C, for a time of at least 1/2 minute, followed by a second stage of cooking in a stream of dry air at a temperature of 200 to 400 ° C, for a time of at least 1 minute.
Lorsqu'on utilise un mélange de vapeur d'eau et d'air chaud, il est préférable que ce mélange contienne au moins 50% de vapeur d'eau. L'expression "air sec", tel qu'utilisé dans ce contexte, signifie que l'air est loin de son point de saturation de vapeur. De préférence l'air sec est obtenu par chauffage d'air ambiant, séché ou non, jusqu'à sa température d'utilisation. Selon une caractéristique supplémentaire de l'invention, il est important que le fluide de cuisson (vapeur ou mélange vapeur/air chaud) dans la première étape de cuisson soit maintenu en mouvement.When using a mixture of steam and hot air, it is preferable that this mixture contains at least 50% steam. The expression "dry air", as used in this context, means that the air is far from its vapor saturation point. Preferably dry air is obtained by heating ambient air, dried or not, to its operating temperature. According to an additional characteristic of the invention, it is important that the cooking fluid (steam or steam / hot air mixture) in the first cooking step is kept in motion.
Selon une autre caractéristique supplémentaire de l'invention, il est également important que l'air chaud dans la deuxième étape de cuisson soit maintenu en mouvement lui aussi, par exemple par utilisation d'un four à circulation ou à pulsion d'air chaud.According to another additional characteristic of the invention, it is also important that the hot air in the second cooking step is also kept in motion, for example by using a circulation or hot air furnace.
Selon un mode de réalisation préféré de l'invention, la méthode de cuisson est utilisée pour la préparation de "pommes frites" ou "pommes chips". Dans ce cas, le temps de séjour dans la première étape de cuisson est de 1 à 10 minutes et dans la deuxième étape de 1 à 10 minutes, et la température de cuisson de la première étape est de 95 à 120 °C et la température de cuisson de la deuxième étape est de 250 à 300 °C.According to a preferred embodiment of the invention, the cooking method is used for the preparation of "french fries" or "potato chips". In this case, the residence time in the first cooking step is 1 to 10 minutes and in the second step 1 to 10 minutes, and the cooking temperature in the first step is 95 to 120 ° C and the temperature cooking the second step is 250 to 300 ° C.
Selon une variante de la méthode de cuisson selon l'invention, les aliments sont imprégnés d'un arôme pendant la première étape de cuisson ou après la première étape de cuisson.According to a variant of the cooking method according to the invention, the food is impregnated with an aroma during the first cooking step or after the first cooking step.
L'imprégnation des aliments à l'aide d'un arôme se fait de préférence par évaporation ou par entraînement à la vapeur.The impregnation of food with the aid of a flavor is preferably carried out by evaporation or by steam entrainment.
Il est à signaler que la méthode de cuisson selon l'invention peut également être réalisée, de manière alternative et équivalente, en utilisant une cuisson au moyen de micro-ondes lors de la première étape, c.a.d. une cuisson résultant de l'excitation des aliments à l'aide d'un magnétron. La cuisson par micro-ondes, essentiellement équivalante à la cuisson à la vapeur est bien connue en soi.It should be noted that the cooking method according to the invention can also be carried out, in an alternative and equivalent manner, using cooking by means of microwaves during the first step, ie cooking resulting from the excitation of food. using a magnetron. Microwave cooking, essentially equivalent to steam cooking, is well known in itself.
L'invention a également pour objet un appareillage nouveau pour la cuisson, sans matière grasse, d'aliments à frire, lequel appareillage comprend : une enceinte de cuisson (1) dans laquelle est disposé un dipositif de support (2) pour les aliments a frire; un dispositif de circulation ou de pulsion d'air (3); et un dispositif de chauffage (4) de l'enceinte de cuisson et/ou de l'air entrant dans l'enceinte de cuisson; ainsi que des moyens (5) pour produire de la vapeur d'eau et la conduire dans l'enceinte de cuisson, et des moyens pour gérer au choix une cuisson à la vapeur et une cuisson à l'air chaud.The invention also relates to a new apparatus for cooking, without fat, of food to be fried, which apparatus comprises: a cooking chamber (1) in which is disposed a support device (2) for food a fry; an air circulation or supply device (3); and a device (4) for heating the cooking chamber and / or the air entering the cooking chamber; as well as means (5) for producing steam and conducting it into the cooking chamber, and means for managing, as desired, steam cooking and cooking with hot air.
Selon un mode de réalisation particulier de l'appareillage selon l'invention, le support pour les aliments à frire, disposé dans l'enceinte de cuisson, consiste en un panier tournant.According to a particular embodiment of the apparatus according to the invention, the support for the food to be fried, arranged in the cooking chamber, consists of a rotating basket.
Selon une particularité complémentaire de l'invention, l'appareillage peut être de préférence équipé de moyens pour amener des vapeurs d'arômes dans l'enceinte de cuisson. Selon une autre particularité préférée de l'invention, le dispositif de chauffage de l'enceinte de cuisson comprend des moyens pour éviter la condensation de vapeur d'eau sur ou dans le panier tournant. On peut notamment prévoir que les principaux éléments de l'installation, en particulier le panier tournant, soient chauffants ou pourvus d'éléments chauffants. On peut par ailleurs, ou en outre ajouter de l'air (sur-)chauffé à la vapeur d'eau ou utiliser de la vapeur surchauffée dans la première étape de cuissson.According to a complementary feature of the invention, the apparatus can preferably be equipped with means for bringing aroma vapors into the cooking chamber. According to another preferred feature of the invention, the device for heating the cooking chamber comprises means for preventing condensation of water vapor on or in the rotating basket. One can in particular provide that the main elements of the installation, in particular the revolving basket, are heated or provided with heating elements. It is also possible, or in addition, to add (over) heated air to steam or to use superheated steam in the first cooking step.
Il est intéressant de noter que, contrairement aux procédés classiques de préparation de pommes frites, les pommes frites obtenues selon le procédé de l'invention peuvent être refroidies et réchauffées ensuite sans que les propriétés et caractéristiques gustatives n'en soient altérées.It is interesting to note that, unlike conventional methods for preparing French fries, the French fries obtained according to the process of the invention can be cooled and then reheated without the taste properties and characteristics being altered.
La méthode et l'appareillage selon l'invention sont illustrés ci-après en faisant référence aux dessins annexés, représentant un mode de réalisation particulier de l'invention, sans pour autant vouloir limiter la portée de cette invention aux détails spécifiques de ce mode de réalisation.The method and apparatus according to the invention are illustrated below with reference to the accompanying drawings, representing a particular embodiment of the invention, without however wanting to limit the scope of this invention to the specific details of this mode of production.
Dans les dessins annexés la figure 1 représente une vue schématique, partiellement en coupe, d'un appareillage de cuisson selon l'invention, et la figure 2 représente une vue en perspective d'un panier tournant servant de support pour les aliments à frire. L'appareillage de cuisson représenté à la figureIn the accompanying drawings Figure 1 shows a schematic view, partially in section, of a cooking appliance according to the invention, and Figure 2 shows a perspective view of a rotating basket serving as a support for food to be fried. The cooking equipment shown in the figure
1 comprend une enceinte de cuisson désignée dans son ensemble par la référence (1) . Un panier tournant (2) , servant de support pour les aliments à frire est disposé dans l'enceinte (1). Ce panier tournant (2) est représenté de manière plus détaillée à la figure 2. L'appareillage comprend en outre une turbine (3) permettant la pulsion d'air vers l'enceinte de cuisson (1) et des résistances désignées dans leur ensemble par la référence (4) destinées à chauffer l'air puisé introduit dans l'enceinte de cuisson (1).1 comprises a cooking enclosure designated as a whole by the reference (1). A rotating basket (2) serving as a support for the food to be fried is arranged in the enclosure (1). This rotating basket (2) is shown in more detail in Figure 2. The apparatus further comprises a turbine (3) allowing the air to flow towards the cooking chamber (1) and resistors designated as a whole by the reference (4) intended to heat the air drawn into the cooking chamber (1).
L'appareillage est en outre équipé d'une cuve à vapeur (5) reliée à l'enceinte de cuisson (1) par des tubulures (6) et (7) , par lesquelles de la vapeur peut être introduite, respectivement, autour et au centre du panier (2).The apparatus is further equipped with a steam tank (5) connected to the cooking chamber (1) by pipes (6) and (7), through which steam can be introduced, respectively, around and in the center of the basket (2).
La vapeur dirigée vers le pourtour de l'enceinte (1) est introduite, par l'intermédiaire des tubulures (6), dans l'espace (8) entre la double paroi extérieure (9) et intérieure (10) de l'enceinte. La paroi intérieure (10) est pourvue de perforations (11) permettant une répartition optimale de la vapeur autour du panier (2) .The steam directed towards the periphery of the enclosure (1) is introduced, by means of the pipes (6), into the space (8) between the outer (9) and inner (10) double wall of the enclosure. . The inner wall (10) is provided with perforations (11) allowing an optimal distribution of the vapor around the basket (2).
La vapeur est évacuée hors de l'enceinte (1) par l'intermédiaire d'une tubulaire d'évacuation (12). Une tubulaire latérale (13) , reliant une cuve auxilière d•évaporation (14) aux tubulures (6) , (7) permet d'introduire des arômes dans l'enceinte de cuisson.The steam is evacuated from the enclosure (1) by means of an evacuation tube (12). A lateral tubular (13), connecting an auxiliary evaporation tank (14) to the pipes (6), (7) allows aromas to be introduced into the cooking chamber.
Les arômes liquides (ou gazeux) peuvent être introduits dans la cuve (14) par l'intermédiaire d'une vanne (15) sur laquelle peut s'adapter un récipient (11) contenant les arômes.Liquid (or gaseous) aromas can be introduced into the tank (14) via a valve (15) on which a container (11) containing the aromas can be fitted.
Des vannes (16) et (17) placées respectivement entre la cuve (14) et la tubulure (13) , et entre la cuveValves (16) and (17) placed respectively between the tank (14) and the tubing (13), and between the tank
(5) et les tubulures (6) , (7) , permettent de gérer l'amenée d'arômes, respectivement de vapeur vers l'enceinte de cuisson.(5) and the pipes (6), (7), make it possible to manage the supply of aromas, respectively of steam, to the cooking chamber.
Ces vannes (16) , (17) peuvent être du type électrovannes et peuvent ainsi être gérées par des moyens électriques et/ou électroniques, programmables ou non, counnus en soi et non représentés. Le panier (2) de support des aliments est entrainé dans un mouvement de rotation et/ou d'oscillation par un moteur connu en soi et non représenté.These valves (16), (17) can be of the solenoid type and can thus be managed by electrical and / or electronic means, programmable or not, counnus per se and not shown. The food support basket (2) is driven in a rotational and / or oscillating movement by a motor known per se and not shown.
Le panier de support (2) pour les aliments à frire est constitué de deux demi-cylindres en filet métallique (18), (19) reliés par une charnière (20) et munis de moyens de fermeture (non représentés) .The support basket (2) for the food to be fried consists of two metal net half-cylinders (18), (19) connected by a hinge (20) and provided with closing means (not shown).
Deux demi-cylindres (21) , (22) en filet métallique de diamètre plus faible reliant les extrémités des deux demi cylindres (18) , (19) , permettent l'introduction de la vapeur au centre du panier (2) par l'intermédiaire de la tubulure (7) (cf. figure l) . Two half-cylinders (21), (22) in metallic mesh of smaller diameter connecting the ends of the two half-cylinders (18), (19), allow the introduction of steam into the center of the basket (2) by the intermediate of the tubing (7) (cf. figure l).

Claims

R E V E N D I C A T I O N S
1. Méthode de cuisson sans matière grasse pour aliments à frire, caractérisée en ce que les aliments subis¬ sent : une première étape de cuisson à l'aide de vapeur d'eau ou d'un mélange de vapeur d'eau et d'air, à une température de 95 à 150°C, pendant un temps d'au moins 1 minute, suivie d'une deuxième étape de cuisson dans un courant d'air sec à une température de 200 à 400 °C. , pendant un temps d'au moins 1/2 minute.1. Cooking method without fat for food to be fried, characterized in that the food undergoes: a first cooking step using steam or a mixture of steam and air, at a temperature of 95 to 150 ° C, for a time of at least 1 minute, followed by a second stage of cooking in a stream of dry air at a temperature of 200 to 400 ° C. , for a time of at least 1/2 minute.
2. Méthode de cuisson selon la revendication 1, caractérisée en ce que le mélange de vapeur d'eau et d'air contient au moins 50% de vapeur d'eau.2. Cooking method according to claim 1, characterized in that the mixture of water vapor and air contains at least 50% water vapor.
3. Méthode de cuisson sans matière grasse pour aliments à frire, caractérisée en ce que les aliments subis¬ sent : une première étape de cuisson au moyen de micro-ondes pendant un temps d'au moins 1/2 munute suivie d'une deuxième étape de cuisson dans un courant d'air sec à une température de 200 à 400°C, pendant un temps d'au moins 1/2 minute.3. Cooking method without fat for food to be fried, characterized in that the food undergoes: a first cooking step using microwaves for a time of at least 1/2 munute followed by a second cooking step in a stream of dry air at a temperature of 200 to 400 ° C, for a time of at least 1/2 minute.
4. Méthode de cuisson selon la revendication 1, 2 ou 3, caractérisée en ce que la méthode est utilisée pour la préparation de "pommes frites" ou "pommes chips", le temps de séjour dans la première étape de cuisson étant de 1 à 10 minutes et dans la deuxième étape de 1/2 a 10 minutes. 4. Cooking method according to claim 1, 2 or 3, characterized in that the method is used for the preparation of "french fries" or "potato chips", the residence time in the first cooking step being from 1 to 10 minutes and in the second stage from 1/2 to 10 minutes.
5. Méthode de cuisson selon la revendication 4, caractérisée en ce que la température de la première étape de cuisson est de 95 à 120 °C et la température de la deuxième étape de cuisson est de 250 à 300 °C.5. Cooking method according to claim 4, characterized in that the temperature of the first cooking step is 95 to 120 ° C and the temperature of the second cooking step is 250 to 300 ° C.
6. Méthode de cuisson selon l'une ou l'autre des revendications précédentes, caractérisée en ce que pendant la première étape de cuisson ou après la première étape de cuisson, les aliments sont imprégnés d'un arôme.6. Cooking method according to either of the preceding claims, characterized in that during the first cooking step or after the first cooking step, the food is impregnated with an aroma.
7. Méthode de cuisson selon la revendication 6, caractérisée en ce que l'imprégnation des aliments à l'aide d'un arôme se fait par évaporation ou par entraînement à la vapeur de l'arôme.7. Cooking method according to claim 6, characterized in that the impregnation of food with a flavor is by evaporation or by steam entrainment of the flavor.
8. Appareillage pour la cuisson sans matière grasse d'aliments à frire comprennant : une enceinte de cuisson (1) dans laquelle est disposé un dipositif de support (2) pour les aliments à frire; un dispositif de circulation ou de pulsion d'air (3); et un dispositif de chauffage (4) de l'enceinte de cuisson et/ou de l'air entrant dans l'enceinte de cuisson; caractérisé en ce que l'appareillage comprend des moyens (5) pour produire de la vapeur d'eau et la conduire dans l'enceinte de cuisson, et comprend des moyens pour gérer alternativement une cuisson à la vapeur et une cuisson à l'air chaud. 8. Apparatus for fat-free cooking of frying food comprising: a cooking chamber (1) in which is arranged a support device (2) for frying food; an air circulation or supply device (3); and a device (4) for heating the cooking chamber and / or the air entering the cooking chamber; characterized in that the apparatus comprises means (5) for producing steam and conducting it into the cooking chamber, and comprises means for alternately managing a steam cooking and an air cooking hot.
9. Appareillage selon la revendication 8, caractérisé en ce que le support pour les aliments à frire, disposé dans l'enceinte de cuisson consiste en un panier tournant.9. Apparatus according to claim 8, characterized in that the support for the food to be fried, arranged in the cooking chamber consists of a rotating basket.
10. Appareillage selon l'une ou l'autre des revendications 8 ou 9, caractérisé en ce qu'il comprend des moyens10. Apparatus according to either of claims 8 or 9, characterized in that it comprises means
(13), (14) pour amener des vapeurs d'arômes dans l'enceinte de cuisson.(13), (14) for bringing aroma vapors into the cooking chamber.
11. Appareillage selon l'une ou lautre des revendications 8 a 10, caractérisé en ce que le dispositif de chauffage (4) de l'enceinte de cuisson comprend des moyens pour éviter la condensation de vapeur d'eau sur ou dans le panier tournant. 11. Apparatus according to either of claims 8 to 10, characterized in that the heating device (4) of the cooking chamber comprises means for preventing condensation of water vapor on or in the rotating basket .
EP96901308A 1995-01-20 1996-01-18 Method and apparatus for fat-free cooking of food products intended for frying Withdrawn EP0751731A1 (en)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
BE9500053 1995-01-20
BE9500053A BE1009906A6 (en) 1995-01-20 1995-01-20 Method and apparatus for cooking fat food without batter.
PCT/EP1996/000212 WO1996022047A1 (en) 1995-01-20 1996-01-18 Method and apparatus for fat-free cooking of food products intended for frying

Publications (1)

Publication Number Publication Date
EP0751731A1 true EP0751731A1 (en) 1997-01-08

Family

ID=3888730

Family Applications (1)

Application Number Title Priority Date Filing Date
EP96901308A Withdrawn EP0751731A1 (en) 1995-01-20 1996-01-18 Method and apparatus for fat-free cooking of food products intended for frying

Country Status (4)

Country Link
EP (1) EP0751731A1 (en)
AU (1) AU4537996A (en)
BE (1) BE1009906A6 (en)
WO (1) WO1996022047A1 (en)

Families Citing this family (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
AU2001245013A1 (en) * 2000-03-23 2001-10-03 Cavallieri, Alexander The multifunctional combined apparatus for food preparation
ES2426320B1 (en) * 2011-02-10 2014-09-11 Fit & Fast, S.L. INDUSTRIAL FRYER
WO2017178229A1 (en) * 2016-04-11 2017-10-19 Koninklijke Philips N.V. Appliance and method for cooking potato chips
WO2020099266A1 (en) 2018-11-16 2020-05-22 Koninklijke Philips N.V. Cooking appliance and method for starch-based foodstuffs

Family Cites Families (11)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
BE799067A (en) * 1973-05-04 1973-08-31 S P R L Virgile PROCESS AND INSTALLATION FOR COOKING POTATOES OR VEGETABLES UNDER VACUUM IN PLASTIC BAGS
DE2657744A1 (en) * 1976-12-20 1978-06-22 Vogt Hans Dr H C Hot air food roaster - consists of two compartments above each other with fixtures for food, to which lead two pipes and air distributor
US4155294A (en) * 1977-10-25 1979-05-22 Rotofry Systems, Inc. Cooking apparatus for foodstuffs
WO1986004978A1 (en) * 1985-02-21 1986-08-28 John Bradshaw Hot air oven with a horizontal rotary cooking basket
BE902674A (en) * 1985-06-17 1985-10-16 Hoeberigs Jean M M Heater for fried food articles - has rotary bowl with depending flexible elements to agitate article during cooking
DK497188A (en) * 1988-09-07 1990-03-08 Ernst Voss Fabrik A S STEERING APPLIANCE, NAME FOR GRILLING
CA2013620C (en) * 1989-04-27 1993-12-14 W. James Budzyna Method of and apparatus for rapidly heating or cooking a food product
FR2646589B1 (en) * 1989-05-03 1991-08-30 Julian Yvon METHOD AND DEVICE FOR AUTOMATIC COOKING OF FOOD PRODUCTS
FR2673826A1 (en) * 1991-03-14 1992-09-18 Duverny Daniel Automatic device for cooking precooked frozen food
DE4124742C2 (en) * 1991-07-25 1994-06-09 Eloma Gmbh Cooking appliance, especially for lumpy food
SE501130C2 (en) * 1992-03-09 1994-11-21 Bengt H Hansson Hot air oven for food preparation in hot air with cooling of surfaces and control of steam content

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
See references of WO9622047A1 *

Also Published As

Publication number Publication date
BE1009906A6 (en) 1997-11-04
AU4537996A (en) 1996-08-07
WO1996022047A1 (en) 1996-07-25

Similar Documents

Publication Publication Date Title
EP0335796B1 (en) Method and apparatus for heat treatment with steam for the preparation of food
EP2085003B1 (en) Deep fryer with automatic fat coating
EP1768535B1 (en) Air flow cooking device
EP2052654B1 (en) Cookware with stirring system and associated method
CA2198635A1 (en) Microwaves and hot oil cooking system
EP0767618A1 (en) Electric apparatus for cooking precooked, frozen of fresh food products of the frying type without oil bath
EP0190430B1 (en) Method and arrangement for heating foodstuffs
WO1990013225A1 (en) Method and device for the automatic cooking of food products
BE1009906A6 (en) Method and apparatus for cooking fat food without batter.
FR2918249A1 (en) Mixing and cooking food products e.g. French fries using micro-waves, comprises placing the products in non open-work container housed in chamber communicating with micro-wave generator, and rotating the container around inclined axis
EP3661396B1 (en) Appliance for preparing chopped-up food cooked in the presence of fat
EP1635683B1 (en) Method for cooking food by burning denatured ethanol, and appliance for implementing said method
CA2663149C (en) Method for processing precooked consumable products
EP0141720B1 (en) Vacuum cooker for food provided with a device for stabilizing the vacuum
EP0601952A1 (en) Process for heat-treating foodstuffs, especially for cooking vegetables and apparatus for implementing it
CH387428A (en) Process for obtaining flavored cereals, device for implementing this process and flavored cereals obtained according to this process
BE531934A (en)
BE528515A (en)
BE465363A (en)
BE571465A (en)

Legal Events

Date Code Title Description
PUAI Public reference made under article 153(3) epc to a published international application that has entered the european phase

Free format text: ORIGINAL CODE: 0009012

17P Request for examination filed

Effective date: 19961015

AK Designated contracting states

Kind code of ref document: A1

Designated state(s): AT CH DE ES FR GB GR IT LI NL PT

17Q First examination report despatched

Effective date: 20010118

GRAG Despatch of communication of intention to grant

Free format text: ORIGINAL CODE: EPIDOS AGRA

STAA Information on the status of an ep patent application or granted ep patent

Free format text: STATUS: THE APPLICATION IS DEEMED TO BE WITHDRAWN

18D Application deemed to be withdrawn

Effective date: 20020801