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
  • 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
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
  • A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
  • A23L19/12—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops of potatoes
  • A23L19/18—Roasted or fried products, e.g. snacks or chips
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
  • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
  • A23L5/17—General methods of cooking foods, e.g. by roasting or frying in a gaseous atmosphere with forced air or gas circulation, in vacuum or under pressure
• • 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
  • A47J37/044—Roasting apparatus with movably-mounted food supports or with movable heating implements; Spits with conveyors moving in a horizontal or an inclined plane

Definitions

• the present invention relates to a method and apparatus for finishing of oven cooked food products. More particularly, the present invention relates to a method and
• apparatus for coating oven cooked food products with liquids, flavor oils, or seasonings and for depositing small amounts of granular flavor crystals, salts, or seasonings onto oven cooked food products.
• the cooking process involves dispensing a large bag of par-fries into a deep fryer using hot oil to finish cooking the fries. After the fries have been deep fried they are removed from the hot oil and the excess oil is drained off of the French fries. While the excess oil is being drained, salts or seasonings are typically sprinkled onto 2
• French fries manually from a salt shaker by an employee of the restaurant. Thereafter, the fries are scooped up and placed into individual serving sized containers by the restaurant employee.
• One of the problems with cooking French fries in this manner is that this process is labor intensive.
• Another problem with cooking French fries in this manner is that it uses a large quantity of oil.
• the taste and flavor of the french fries can vary depending on many factors such as, the number of cycles between changes of the hot oil, the amount of salt or seasoning the employee sprinkles onto the fries, or the duration of time the fries have been sitting after frying has been completed.
• oven cooking techniques Some restaurant operators have attempted to address these problems by using oven cooking techniques.
• One major problem confronted by these restaurant operators is obtaining oven cooked fries which have the taste and texture of french fries cooked by frying in hot oil.
• Important features of French fries cooked by a deep frying process are interior moistness, crispness of the outer crust, slightly oily surface texture, and enhanced flavor or taste.
• achieving these product characteristics generally has not been possible when the food products are oven cooked.
• Most oven cooked products are typically tough, dry, and less lubricious than food products cooked by frying in hot oil.
• the food product is continuously conveyed through the steps in the sequence set forth.
• the remaining steps include heating the food product in an oven
• the liquid can be applied in an atomized spray
• This process includes several steps, such as, dispensing a quantity of food
• the food product is continuously conveyed through the steps in the
• the flowable solids are granular seasonings.
• the steps of this process can also be automatically initiated.
• another process for finishing a food product wherein the food product preferably comprises chicken, fish, onion rings, potato strips, vegetables, pies, or the like.
• This process includes several steps. Actuating an electronic controller in order to automatically initiate the steps of
• the total moisture content of the food product, after being subjected to this finishing process is preferably greater than about 10%, and more preferably greater 5
• FIG. 2 is a perspective view of an alternative embodiment of the finishing system
• FIG. 3 is a sectional view of a preferred embodiment of the liquid coating apparatus
• FIG. 4 is a side elevation view of the ultrasonic atomizer according to the present
• FIG. 6 is a chart of the liquid distribution across the width of the conveyor from use of the liquid coating apparatus according to the present invention.
• FIG. 7 is a side elevation sectional view of an alternative embodiment of the ultrasonic atomizer.
• FIG. 8 is a front elevation view of the granular dispensing apparatus of the present invention, with the second wall removed and the posts shown in cross-section for clarity;
• FIG. 9 is a side elevation view of the flowable particulate distributor according to the present invention.
• FIG. 11 is a chart of a particle distribution from use of the granular dispensing apparatus according to the present invention.
• the finishing system 10 includes an electronic controller 20, a processor 22, a memory 24, a processor 20, a processor 22, a processor 20, a memory, and a processor 22 and a processor 22.
• par- fried french fries be made from potato strips known in the art as shoe strings.
• Shoe string potato strips as used herein refers to potato strips that are from about 3/16 to about 5/16 inches in cross section and from about 2.5 to about 5 inches in length.
• Frozen commercial shoe string par-fried potato strips can be supplied by J. R. Simplot Co., Caldwell, ID, under the tradename SIMPLOT PAR-FRIES.
• Other potato strips which may be used herein are known in the art as crinkle cut strips. Such strips usually average from about 5/16 to about 1/2 inches in cross-section and from about 2 to about 4 inches in length.
• straight potato strips (known as regular cut) being from about 5/16 to about 1/2 inches in cross-section and about 2.5
• steak fries may be used to about 5 inches in length. Larger potato strips of the type referred to as steak fries may also be used. Typically steak fries have a rectangular cross-section 10
• gelatins examples, gelatins, gums, or starches.
• a process is provided for finishing the par-fried food product so that it is ready to be eaten immediately upon finishing. Immediately as used in this context means while
• the food product is continuously conveyed through all
• an electronic controller 20 is used to activate, control, and monitor the entire oven finishing system 10.
• This electronic controller 20 can initiate, and thereafter automatically maintain, the entire finishing process which prepares the food product for consumption.
• the electronic controller 20 is electrically connected to a standard fast food restaurant cash register. This will enable the oven finishing system 10 to begin a fully automated finishing process immediately upon receipt of an order for a particular food product from a consumer. For example, when an employee presses the cash register keys for a large order of french fries, or even multiple orders of varying sizes, the electronic controller 20 receives this signal and is programmed to initiate the finishing process for the exact orders and sizes that have been specified by the cash register. Thus, the electronic controller 20 reduces the time and labor needed to begin finishing of the food product. Additionally, since each order is processed immediately upon receipt, the food product will be freshly finished and consequently have a fresher taste.
• the storage hopper 30 includes a metering mechanism 32, storage bin 34, and a discharge chute 36.
• the metering mechanism 32 is located at the bottom of the storage bin 34.
• the metering mechanism 32 includes an electronic measuring device 38. .An electronic measuring device 38 that can be used with this metering mechanism 32 is readily available from Mettler Toledo, Inc. under
• the metering mechanism 32 can be in the form of cups
• the storage bin 34 is sized to contain a large bag of par-fries, more
• the storage bin 34 has an open top 35 with a somewhat tapered
• the support frame 39 includes
• the support frame 39 is configured such that the storage bin
• a hand truck such as a GENIE LIFT can be used as the support frame 39 for the storage hopper 30.
• the discharge chute 36 on the storage hopper 30 is positioned below the metering mechanism 32 in order to receive the food product from the storage bin 34 and then direct the food product onto the primary conveyor 16 or into the oven 15.
• discharge chute 36 includes a channel 40 and a grate 41 positioned just above or forward of the channel 40.
• the grate 41 is pivotally attached to the storage hopper 30 such that the grate 41 can swing outwardly in the direction of the primary conveyor 16 movement.
• the grate 41 includes alignment fingers 42 that help position the food product on top of the primary conveyor 16. In particular, as the food product is discharged through the discharge chute 36, the food product pushes against the alignment fingers 42 of the grate 41 in a manner that allows the grate 41
• ovens can be used to cook par-fried food products.
• advantages of this invention can be readily realized when the food products are cooked in an oven 15 such as a forced air convection oven, a hot air impingement oven, a combination of radiation and convection oven, a combined microwave and convection oven, a toaster or toaster oven, or a conventional oven.
• a preferred oven 15 for use with this invention is a dual air impingement type oven such as that 14
• oven 15 is commercially available from the Frymaster Corporation under the
• frozen par-fries are prepared for consumption, such as at a retail location.
• the par-fried potato strips are preferably cooked in an oven 15 for from
• the oven 15 being at a temperature from
• temperature for cooking an oven finished food product can vary depending upon the
• coating apparatus 50 is utilized.
• the oil is applied after the food product
• the liquid coating apparatus 50 is automatically activated by a first sensor 26 located adjacent to the secondary conveyor 17. This first sensor
• the liquid coating apparatus 50 includes a housing 52
• the enclosure 55 also includes a
• the ultrasonic atomizer 60 includes an ultrasonic vibrator 62
• 64 or horn is preferably solid and has an exterior surface 66 with a tip 68 on the end
• the tip 68 is blunt, flat, or slightly rounded.
• the ultrasonic vibrator 62 is electrically connected to a power supply 24
• Typical piezoelectric transducers can utilize quartz, barium titanate, lithium sulfate, lead metaniobate, lead zirconate titanate, or other types of crystals having high natural frequencies. Piezoelectric transducers can have a frequency range of from about 10 to 100 kHz. A preferred range of frequency is from about 20 kHz to about 40 kHz.
• the piezoelectric transducer or ultrasonic vibrator 62 can be used to impart a vibratory or oscillatory movement in the amplifying section 64.
• the tip 68 also
• a preferred ultrasonic atomizer 60 is nominally rated at between about 50W to about
• the power supply 24 for the ultrasonic atomizer 60 needs to be capable of adjustment in order to compensate for temperature induced changes such as the
• a monitoring and feedback mechanism can be
• the ultrasonic atomizer 60 is in fluid communication with a
• a feed tube 72 having a suction end 74 and a
• a refill type container 71 or a bag-in-box type replaceable container 71 can be used in FIG. 2 in FIG. 2.
• the liquid in place of the reservoir 70.
• the liquid preferably, the liquid
• a particularly prefeired vegetable oil for use with this liquid coating apparatus 50 is readily available from The Procter & Gamble Company and is marketed under the tradename PRIMEX.
• a soy bean oil available from The Procter & Gamble Company under the tradename STERLING with a flavorant that is .3% by weight added natural talo flavor available from Duro Co. could also be used.
• Various other edible oils can be used with this invention including natural or synthetic fats and oils. The oil may be
• a peristaltic pump 78 is used in order to assure adequate flow of the liquid
• coating apparatus 50 is preferably from about 10 to about 30 ml/min., more
• ultrasonic atomizer 60 described herein can produce a spray 61 at flow
• the pump 78 draws the liquid through the suction end 74 of the feed tube 72 and pumps the liquid to the ultrasonic atomizer 60 through the
• the feed tube 72 has a large
• flexible tubing can be used for stability and versatility respectively, in locating
• connectors 73 can be likewise provided at the reservoir 70 and pump 78.
• this liquid coating apparatus 50 includes no valves or orifice constrictions that can clog and therefore, dispensing of particulate laden liquids can be easily
• the feed tube 72 can be an integral part of the replaceable container 71 causing the feed tube 72 to be replaced with each change of the container 71.
• liquids used with this liquid coating apparatus 50 can be solid or semi-
• the heat exchanger 54 is located near the dispensing end
• heat exchanger 54 can assure control of the liquid temperature at the point where the
• the heat exchanger 54 can vary
• a vegetable oil is heated to a temperature of greater than about 90° F, more preferably, a temperature of about 100° to 150° F, and most preferably a
• viscosity can vary depending on the width of the area and type of liquid to be
• conditioning such as varying the temperature.
• the dispensing end 76 of the feed tube 72 is located
• the liquid continues to flow and is drawn onto the tip 68 of the ultrasonic atomizer
• the tip 68 oscillates due to the ultrasonic vibrator 62 vibrating
• the amplifying section 64 which causes the liquid to be propelled or sprayed from the
• the atomizer is inclined with the tip
• the ultrasonic atomizer 60 can be
• ultrasonic atomizers 60 tend to produce low velocity sprays with little turbulence and, consequently narrow spray patterns, the ultrasonic atomizer 60 is
• orientation allows the spray to travel in a direction perpendicular to the direction that
• the secondary conveyor 17 is moving.
• Polydisperse as used herein defines a spray 61 composed of droplets having various
• the secondary conveyor 17 Typically, the small droplets fall out quickly on a first
• substantially horizontal velocities ensure that substantially the entire width of the
• ultrasonic atomizer 60 increases.
• the droplet size and velocity is determined from a
• the widths of the primary conveyor 16 and secondary conveyor 17 are preferably
• the primary and secondary components are between about 5 to 20 inches, and more preferably about 10 to 15 inches, and most preferably about 14 inches.
• the primary and secondary components are between about 5 to 20 inches, and more preferably about 10 to 15 inches, and most preferably about 14 inches.
• conveyor can be any mechanism or article that is used to transport
• a conveyor can be a continuously moving apparatus, an intermittently moving apparatus, or can
• the primary conveyor 16 and secondary conveyor 17 include a belt that is made of an
• this catch basin 19 is removable for easy access and cleaning.
• the liquid coating apparatus 50 can be any liquid coating apparatus 50.
• the liquid coating apparatus 50 can be any liquid coating apparatus 50.
• feed tubes 172a, 172b, 172c have a plurality of feed tubes 172a, 172b, 172c arranged adjacent to the amplifying section 64. These feed tubes 172a, 172b, 172c can connect to a positioning collar
• positioning collar 101 can be press fit onto the ultrasonic vibrator 62 at one end and
• This plurality of feed tubes 172a, 172b, 172c enables a plurality of reservoirs or containers 170, 171a, 171b having different or
• finishing system 10 For example, a rotary atomizer as described in U.S. Patent No.
• a granular dispensing apparatus is utilized, generally indicated as 80 in FIG. 1.
• the flowable solids include particles that are substantially spherical.
• the flowable solids such as granular seasonings are applied after the food product is coated with a light coating of a liquid such as vegetable oil.
• the granular dispensing apparatus 80 is automatically activated by a second sensor 28 located adjacent to the secondary conveyor 17.
• This second sensor 28 can detect the presence of food product on the secondary conveyor 17 as it approaches the granular dispensing apparatus 80.
• This granular dispensing apparatus 80 can be made integral with the oven 15 or liquid coating apparatus 50 and can alternatively be an independent component or even an internal component of the oven 15. When french fries are used as the food product, the application of salts and other granular seasonings can improve the taste or even change the flavor of the final finished french fries.
• the secondary conveyor 17 includes a belt that is made of an open metal wire
• a separate catch basin 19 can be provided under the granular dispensing apparatus 80.
• the vibratory feeder assembly 82 includes a receptacle 84, vibrator 86, and feed tray
• a mounting bracket 81 is used to attach the vibratory feeder assembly 82 onto
• the feed tray 88 has a trough 89 extending
• V-shaped or U-shaped trough 89 is used, although this feed tray 88 can
• hollow tube, rectangular trough, or the like, could be used as a feed tray 88.
• Syntron Model V-2-B can be used.
• the rate of vibration or vibration amplitude can be varied by controls on the vibrator 86 or even by the electronic controller 20.
• the receptacle 84 is in the form of a box having a lid 85 that can be opened and side
• the outlet 83 can be in the form of a hollow tube.
• the receptacle 84 is attached to the flowable particulate distributor 90 by a brace 45
• vibration dampening mounts 46 which attach the feed tray 88 to the mounting
• mounts 46 assures vibration isolation of the receptacle 84 from the feed tray 88. This configuration enables the flowable solids contained within the trough 89 to migrate
• feed tray 88 are replenished by the flowable solids within the receptacle 84. 28
• the flowable particulate distributor 90 includes at least one
• the flowable particulate distributor 90 includes a first wall 92 with a
• a plurality of cylindrical posts 96 are mounted substantially horizontally between the first and second walls 92, 94.
• the posts 96 are disposed between the walls in a geometric array 98, indicated
• FIG. 8 generally in FIG. 8 as 98. While the preferred shape of the posts 96 is cylindrical,
• posts 96 have a first end and a second end.
• the first end of each post is
• first and second walls 92, 94 have first and second surfaces 93, 95 respectively.
• the first and second surfaces 93, 95 are preferably
• second surfaces 93, 95 have a multiplicity of post holes 97 or recesses (as shown
• the geometric array 98 formed by the plurality of posts 96 has a pinnacle or apex 99.
• the apex 99 of the geometric array 98 is the
• the posts 96 are
• cylindrical posts 96 preferably includes cylindrical posts 96 having a diameter of between about 1/4 and
• posts 96 have been described, these posts 96 can alternatively be tapered from the
• the posts 96 are made from a metal such as aluminum, stainless steel, titanium or the like,
• the posts 96 can also be made of many other materials such as plastics,
• the post holes 97 are positioned to
• the flow of the particles through the flowable particulate distributor 90 can be controlled or varied by changing the shape of the geometric array 98 so long as the posts 96 are substantially perpendicular to the direction of the downward flow of the flowable solids.
• the flowable particulate distributor 90 can be described as a method for dispensing flowable solids which converts a high density input into a low density output. Initially, a high density of flowable solids is introduced into the flowable particulate distributor 90. These flowable solids collide with the multiplicity of posts 96 in the geometric array 98. Then the flowable solids are discharged from the flowable particulate distributor 90 in a low density dispersion.
• the high density is greater than the low density by a factor identified as a density ratio.
• This density ratio indicates that the density, measured as mass per unit area, of the flowable solids entering the flowable particulate distributor 90 is greater than about 20 times that of the flowable solids exiting the flowable particulate distributor 90. More preferably, this density ratio is greater than about 100, and most preferably is greater than about 200.
• the high density is preferably between about .05 to about 10 g/cm 2 , and more preferably about 3 g/cm 2 ; and the low density is preferably between about 2.2x10(-4) to about
• the distribution pattern of flowable solids exiting the flowable particulate distributor 90 and covering the secondary conveyor 17 can be 31
• the distribution pattern can also be adjusted so that
• the geometric array 98 is substantially triangular and includes posts 96
• the flowable particulate distributor 90 is ordinary table salt which is commercially
• the secondary conveyor 17 is divided into a right side and a left side.
• the percentage indicates a percentage of the total weight of salt collected at each cell location.
• an inlet port 47 Located in a position above the apex 99 of the geometric array 98 is an inlet port 47 as seen in FIGS. 8 and 9.
• This inlet port 47 is preferably in the form of a funnel mounted on a moveable block 48.
• the moveable block 48 is provided with an aperture through which the inlet port 47 extends and at least one slotted hole through which a fastener can attach the moveable block 48 onto the top of the first or second walls 92, 94.
• This slotted hole allows for lateral movement of the inlet port 47 in tandem with the moveable block 48.
• the final distribution pattern can also be controlled by placement of the inlet port 47 to either side of the apex 99 of the geometric array 98.
• the inlet port 47 is centered on the apex 99 but is moveable over a range of positions to the left and right of the apex 99 of the geometric array 98.
• the flowable solids are poured into the inlet port 47 from the open end 87 of the feed tray 88.
• the inlet port 47 then directs these flowable solids downward under the force of gravity onto the plurality of posts 96 positioned in a geometric array 98 within the flowable particulate distributor 90.
• the flowable solids enter the flowable particulate distributor 90.
• a commonly known granular dispensing apparatus 80 can be used with
• this finishing system 10 when modified for flows of less than about 1 g/s.
• oven finished fries can be produced that are
• the oven finished french fries are golden brown in color 34
• the finished french fries also have a crisp crust and a moist interior.
• the finished french fries also have a crisp crust and a moist interior.
• the finished french fries also have a
• fried potatoes that have been prepared by deep oil frying, such as at McDonaldsTM.
• the invention disclosed herein helps to assure freshly delivered food products in flavorful variations which have been heretofore unavailable. Moreover this invention also offers an economical advantage since there is a reduction in the amount of money
• Total moisture content of finished food products is determined by a forced air oven

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• Engineering & Computer Science (AREA)
• Food Science & Technology (AREA)
• Health & Medical Sciences (AREA)
• Nutrition Science (AREA)
• Life Sciences & Earth Sciences (AREA)
• Chemical & Material Sciences (AREA)
• Polymers & Plastics (AREA)
• General Preparation And Processing Of Foods (AREA)
• Preparation Of Fruits And Vegetables (AREA)
• Baking, Grill, Roasting (AREA)
• Frying-Pans Or Fryers (AREA)

Applications Claiming Priority (7)

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• 1999
  • 1999-02-10 CZ CZ20003056A patent/CZ20003056A3/cs unknown
  • 1999-02-10 AU AU21804/99A patent/AU2180499A/en not_active Abandoned
  • 1999-02-10 JP JP2000532026A patent/JP2002503492A/ja not_active Withdrawn
  • 1999-02-10 TR TR2000/02454T patent/TR200002454T2/xx unknown
  • 1999-02-10 WO PCT/IB1999/000227 patent/WO1999042000A1/en not_active Ceased
  • 1999-02-10 CN CN99803253A patent/CN1291869A/zh active Pending
  • 1999-02-10 CA CA002321743A patent/CA2321743A1/en not_active Abandoned
  • 1999-02-10 BR BR9908196-2A patent/BR9908196A/pt not_active IP Right Cessation
  • 1999-02-10 EP EP99901826A patent/EP1058503A1/en not_active Withdrawn

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