FR2564289A1 - Novel method of cooking food by frying - Google Patents

Novel method of cooking food by frying Download PDF

Info

Publication number
FR2564289A1
FR2564289A1 FR8407875A FR8407875A FR2564289A1 FR 2564289 A1 FR2564289 A1 FR 2564289A1 FR 8407875 A FR8407875 A FR 8407875A FR 8407875 A FR8407875 A FR 8407875A FR 2564289 A1 FR2564289 A1 FR 2564289A1
Authority
FR
Grant status
Application
Patent type
Prior art keywords
cooking
invention
method
especially
food
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.)
Pending
Application number
FR8407875A
Other languages
French (fr)
Original Assignee
Percehais Serge
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

Links

Classifications

    • AHUMAN NECESSITIES
    • A47FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47JKITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
    • A47J27/00Cooking-vessels
    • A47J27/08Pressure-cookers; Lids or locking devices specially adapted therefor
    • A47J27/0817Large-capacity pressure cookers; Pressure fryers
    • AHUMAN NECESSITIES
    • A21BAKING; EDIBLE DOUGHS
    • A21BBAKERS' OVENS; MACHINES OR EQUIPMENT FOR BAKING
    • A21B5/00Baking apparatus for special goods; Other baking apparatus
    • A21B5/08Apparatus for baking in baking fat or oil, e.g. for making doughnuts
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10General methods of cooking foods, e.g. by roasting or frying
    • A23L5/11General methods of cooking foods, e.g. by roasting or frying using oil
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10General methods of cooking foods, e.g. by roasting or frying
    • A23L5/11General methods of cooking foods, e.g. by roasting or frying using oil
    • A23L5/12Processes other than deep-frying or float-frying using cooking oil in direct contact with the food

Abstract

In the invention, the cooking of the food - especially potato chips - takes place in oil under a partial vacuum. The cooking pressure is advantageously 600 mmHg. Application to automatic machines, the method of the invention making it easy to meet the standards, especially as regards the percentage of polar fatty acids.

Description

Nouveau procedé de cuisson d'aliments en friture. New procedé for cooking food in frying.

La présente invention se rapporte à la cuisson d'aliments par immersion dans une huile alimentaire chaude ou bouillante. The present invention relates to cooking food by immersion in hot or boiling cooking oil.

L'invention est particulièrement adaptée à la cuisson des pommes de terre en frites. The invention is particularly suited for cooking potato chips.

L'un des problemes majeurs que l'on rencontre lors de telles cuissons réside dans l'accumulation, au cours des cuissons successives, de produits très nocifs, souvent cancérigènes, dans l'huile de cuisson, du fait de la dégradation thermique de celle-ci notamment. One of the major problems encountered in such cooking lies in the accumulation, during successive firings, very harmful substances, often carcinogens in cooking oil, due to the thermal degradation of the -ci particular.

En particulier, on connait le phénomene d'accumulation d'acides gras polaires, qui pose un problème très sérieux. In particular, we know the accumulation phenomenon of polar fatty acids, which poses a very serious problem.

I1 a été découvert selon l'invention que l'application d'un vide partiel durant la cuisson permettait de réduire dans une proportion considérable la proportion d'acides gras polaires dans l'huile de cuisson, après plusieurs cuissons successives dans la même huile. I1 has been discovered according to the invention that the application of a partial vacuum during cooking possible to reduce to a considerable extent the proportion of polar fatty acids in the cooking oil, after several successive firings in the same oil.

Cet effet n'était pas prévisible. This effect was not foreseeable.

On a également noté d'autres avantages tres notables du procédé selon l'invention : réduction des odeurs désagréables de cuisson, maintenance plus facile, économie d'huile. There was also other very significant advantages of the method according to the invention: reduction of unpleasant cooking odors, easier maintenance, oil economy.

L'invention ouvre donc de nouvelles perspectives à l'industrie des machines automatiques de préparation de frites, notamment aux distributeurs automatiques de frites. The invention therefore opens up new perspectives in preparation fries vending machine industry, including automatic fries distributors.

En effet, l'un des obstacles majeurs auxquels les fabricants se heurtent actuellement réside dans l'accumulation très rapide des acides gras polaires nocifs, dont le taux atteint très rapidement le plafond fixé par les normes. Indeed, one of the major obstacles that manufacturers currently face lies in the rapid accumulation of harmful polar fatty acids, the rate reached very quickly the limit set by the standards.

Au contraire, selon l'invention, le taux de produits nocifs reste très faible, même après de nombreuses cuissons. On the contrary, according to the invention, the rate of harmful products is still very low, even after several firings.

L'exemple suivant illustre l'invention sans toutefois en limiter la portée. The following example illustrates the invention without limiting its scope.

Matériel - Le Matériel de Base utilisé est un récipient muni d'un couvercle type cocotte minute. Material - The Base Material used is a container with a lid-type casserole minute. L'avantage étant de disposer d'une enceinte fermant hermétiquement. The advantage is to have a pregnant closing tightly.

- Modifications réalisées . - Changes made. Mise en place d'une fenêtre sur le couvercle, de façon à déterminer le temps de cuisson par simple observation visuelle suivie d'une dégustation sommaire. Setting up a window on the cover, in order to determine the cooking time by simple visual observation followed by a summary tasting.

. . Orifice pratiqué sur le couvercle permettant de relier l'enceinte à la pompe à vide. Opening made on the cover for connecting the chamber to the vacuum pump.

Prévision d'un passage de sonde pour les prises de température dans la cocotte minute. Providing a probe lumen for temperature measurements in the pressure cooker.

Dans un second temps une modification supplémentaire est intervenue sur ce matériel. Secondly an additional amendment was made on that equipment.

. . L'orifice reliant l'enceinte a la pompe à vide a été sensiblement agrandi en diamètre de façon à faciliter l'évacuation de la vapeur d'eau présente. The port connecting the chamber to the vacuum pump has been significantly expanded in diameter so as to facilitate the evacuation of the water vapor present.

Matériel annexe - Trompe â vide - Pompe à vide de Laboratoire - Caractéristiques : Débit fonction du Vide Annex equipment - Trompe â vacuum - Vacuum Pump Lab - Features: Flow function of the Void
. . 635 mmHg : 0,6 1 / minute 635 mm Hg: 0.6 1 / minute
. . O mmHg : 31 1 / minute O mmHg: 31 1 / minute
Exemple Example
Utilisation de frites précuites congelées Emploi d'huile d'Arachide Proportion : 1,5 1 d'huile / 150 g de frites . Use of frozen precooked chips Peanut oil jobs Proportion: 1.5 1 of oil / 150 g of chips. Température de friture : 1800C - 185 0C Essais Témoin en parallèle Aspiration : Pompe à eau Pression : 600 mmHg. Frying Temperature: 1800C - 185 0C Tests Witness parallel Aspiration: water pump pressure: 600 mmHg.

Dans une friteuse munie d'un dispositif de mise sous vide partiel, telle que décrite ci-dessus, on effectue la cuisson de frites représentant environ 10 % du volume de l'huile de cuisson. In a deep fat fryer provided with a partially evacuated device, as described above, is carried out cooking chips representing about 10% of the volume of cooking oil.

La temperature de l'huile est réglée à 180-1850C. The temperature of the oil is set to 180-1850C.

On effectue deux essais. Both tests were run.

Il existe de nombreux critères d'evaluation de la qualité de l'huile, tels que l'acidité, le point de fumée , l'absorbance W à 232 et 270nm There are many quality assessment criteria of the oil, such as acidity, the smoke point, the absorbance at 232 and 270nm W
Ces critères ne constituent qu'une mesure indirecte de l'état d'oxydation de l'huile. These criteria are only a proxy for the oxidation of the oil. Pour cette raison, nous avons choisi la-technique reconnue par 1'IUPAC (Union Internationale de Chimie pure et appliquée). For this reason, we chose the technical-recognized 1'IUPAC (International Union of Pure and Applied Chemistry).

Cette technique consiste à séparer les corps gras oxydés et non oxydes par chromatographie sur colonne de gel de silice. This technique involves separating the oxidized fatty substances and non-oxide by chromatography on a silica gel column. ta quantification des fractions oxydées et non oxydées est faite par pesee. ta quantification of oxidized and non-oxidized fractions is by weighing.

La purete des fractions est ensuite vérifiée par chromatographie sur couche mince de silice. The purity of the fractions is then checked by thin layer chromatography of silica.

La limite d'utilisation de l'huile est fixée à 20-25 % de lipides polaires. The use of oil limit is 20-25% polar lipids.

10) Témoin - Sous la pression atmosphérique (air libre) - Temps de friture : 10 minutes 10) Control - At atmospheric pressure (open air) - frying time: 10 minutes
Apres 23 bains de friture, le taux d'acides gras polaires est de 27 % en poids-par rapport à l'huile. 23 after frying bath, the rate of polar fatty acids is 27% by weight-with respect to the oil.

20) Procédé selon l'invention - Pression : 600 mmHg - Temps de friture : 2 minutes 20) A method according to the invention - Pressure: 600 mmHg - frying time: 2 minutes
Après le 20ème bain de friture, le taux d'acides gras polaires n'est que de 4 % en poids par rapport à l'huile. After frying 20th, the rate of polar fatty acids is only 4% by weight relative to the oil.

Résultats obtenus results

Figure img00030001

Nombre <SEP> de <SEP> Sous <SEP> Vide <SEP> Air <SEP> Libre Number <September> of <September> Under <September> Empty <September> Air <September> Free
<tb> fritures <SEP> % <SEP> Lipides <SEP> Polaires <SEP> % <SEP> de <SEP> Lipides <SEP> Polaires <Tb> fried <SEP>% <SEP> Fat <SEP> Fleece <SEP>% <SEP> of <SEP> Fat <SEP> Fleece
<tb> <SEP> 20 <SEP> 4 <SEP> <Tb> <September> 20 <September> 4 <September>
<tb> <SEP> 23 <SEP> 8 <SEP> 27 <Tb> <September> 23 <September> 8 <September> 27
<tb> <SEP> 35 <SEP> 12 <Tb> <September> 35 <September> 12
<tb> <SEP> 40 <SEP> 10 <SEP> <Tb> <September> 40 <September> 10 <September>
<tb> <SEP> 50 <SEP> 15 <SEP> <Tb> <September> 50 <September> 15 <September>
<tb> <SEP> 65 <SEP> 16 <Tb> <September> 65 <September> 16
<tb> <Tb>
On constate par ailleurs que les propriétés organoleptiques du produit ne sont pas altérées. It is also observed that the organoleptic properties of the product are not affected.

Il est envisageable de remplacer l'huile par tout corps gras alimentaire susceptible de jouer le rôle de bain de cuisson. It is possible to replace the oil by any dietary fats may play the role of cooking bath.

L'invention s'applique également à la cuisson de produits fragiles comme les sardines, les truites, etc., ce qui debouche sur une application en conserverie industrielle. The invention also applies to cooking delicate products such as sardines, trout, etc., which results in an application in industrial cannery.

Elle s'applique egalement a la préimpregnation de viandes sèches (volailles, etc.) par un corps gras permettant ensuite de réaliser facilement des grillades. It also applies to the prepreg dry meat (poultry, etc.) with a fat then to easily achieve grills.

Un développement de l'invention concerne enfin la cuisson ou friture d'aliments - notamment de frites - par pulvérisation de huile, ou du corps gras,- alimentaire chaud sur l'aliment placé dans une enceinte sous vide partiel. A development of the invention also relates to the cooking or frying of foods - such chips - by oil spray, or body fat, - hot food on the food placed in a chamber under a partial vacuum. Ce procédé réalise une économie d'huile encore plus importante. This process achieves an even higher oil economy.

Claims (3)

    REVENDICATIONS
  1. 10) Procédé de cuisson ou de traitement d'aliments en friture par immersion dans un bain d'huile chaude ou bouillante, (ou un corps gras alimentaire) caractérisé en ce que l'on effectue l'immersion sous le vide partiel. 10) A process for cooking or processing by immersion frying food in a bath of warm or hot oil, (or a food fats) characterized in that the immersion is carried out under partial vacuum.
  2. 20) Procédé selon la revendication 1, caractérisé en ce que la pression sous laquelle est réalisée l'immersion est d'environ 600 mmHg. 20) Method according to claim 1, characterized in that the pressure under which the immersion is carried out is about 600 mmHg.
    3 ) Procédé selon la revendication 1 ou 2, caractérisé en ce que la température de l'huile durant l'immersion est d'environ 180-1850C, et le temps d'immersion d'environ 2 minutes. 3) Process according to claim 1 or 2, characterized in that the oil temperature during the immersion is about 180-1850C, and the immersion time of about 2 minutes.
  3. 40) Application du procedé selon l'une quelconque des revendications 1 a 3 à la cuisson de frites, éventuellement conge lées, notamment dans des machines ou distributeurs automatiques. 40) Application of the process according to any one of claims 1 to 3 for cooking French fries, optionally Lées leave, particularly in machines or vending machines.
    5 ) Machines et Distributeurs d'aliments frits caractérisés en ce qu'ils fonctionnent selon le procédé selon l'une quelconqa des revendications I a 3. 5) Machine and fried food dispensers characterized in that they operate according to the method according to one of claims I quelconqa 3.
FR8407875A 1984-05-21 1984-05-21 Novel method of cooking food by frying Pending FR2564289A1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
FR8407875A FR2564289A1 (en) 1984-05-21 1984-05-21 Novel method of cooking food by frying

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
FR8407875A FR2564289A1 (en) 1984-05-21 1984-05-21 Novel method of cooking food by frying
FR8408167A FR2564699A2 (en) 1984-05-21 1984-05-24 Novel method of cooking food by frying

Publications (1)

Publication Number Publication Date
FR2564289A1 true true FR2564289A1 (en) 1985-11-22

Family

ID=9304204

Family Applications (1)

Application Number Title Priority Date Filing Date
FR8407875A Pending FR2564289A1 (en) 1984-05-21 1984-05-21 Novel method of cooking food by frying

Country Status (1)

Country Link
FR (1) FR2564289A1 (en)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2622783A1 (en) * 1987-11-09 1989-05-12 Grandi Rene Device for cooking unit has various means: by immersion or spraying of oil, water or pressurized steam, with continuous filtering and cooling at the end of cycle
WO2009142536A1 (en) * 2008-05-23 2009-11-26 Mironov Oleg Valeryevich Method for producing rusk products

Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3044880A (en) * 1959-01-09 1962-07-17 Gen Foods Corp Method of making a cooked potato product
FR1541859A (en) * 1966-10-28 1968-10-11 Inst Voor Bewaring A method of preparing a fried product based on potatoes and oven for frying under reduced pressure of a pre-fried product based on potatoes

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3044880A (en) * 1959-01-09 1962-07-17 Gen Foods Corp Method of making a cooked potato product
FR1541859A (en) * 1966-10-28 1968-10-11 Inst Voor Bewaring A method of preparing a fried product based on potatoes and oven for frying under reduced pressure of a pre-fried product based on potatoes

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2622783A1 (en) * 1987-11-09 1989-05-12 Grandi Rene Device for cooking unit has various means: by immersion or spraying of oil, water or pressurized steam, with continuous filtering and cooling at the end of cycle
WO1989004131A1 (en) * 1987-11-09 1989-05-18 Grandi Rene Universal cooking unit
US5101714A (en) * 1987-11-09 1992-04-07 Rene Grandi Universal cooking and baking apparatus
WO2009142536A1 (en) * 2008-05-23 2009-11-26 Mironov Oleg Valeryevich Method for producing rusk products

Similar Documents

Publication Publication Date Title
Ufheil et al. Dynamics of oil uptake during deep-fat frying of potato slices
Novelli et al. Lipid and cholesterol oxidation in frozen stored pork, salame Milano and mortadella
Karahadian et al. Evaluation of compounds contributing characterizing fishy flavors in fish oils
Candela et al. Effects of frying and warmholding on fatty acids and cholesterol of sole (Solea solea), codfish (Gadus morrhua) and hake (Merluccius merluccius)
Bratzler et al. Smoke flavor as related to phenol, carbonyl and acid content of bologna
US3078172A (en) Prepared frozen food for cooking and method of preparing the same
US3946116A (en) Preformed potato products
Tokur et al. Chemical and sensory quality changes of fish fingers, made from mirror carp (Cyprinus carpio L., 1758), during frozen storage (− 18 C)
US2467529A (en) Process for producing lardlike product
USRE27531E (en) Amylose coated, fried potato product and process for preparing the same
List et al. Oxidation and quality of soybean oil: a preliminary study of the anisidine test
Sørensen et al. Effect of fish-oil-enriched margarine on plasma lipids, low-density-lipoprotein particle composition, size, and susceptibility to oxidation
US3477858A (en) Process for coating nuts
Domínguez et al. Effect of different cooking methods on lipid oxidation and formation of volatile compounds in foal meat
US4968518A (en) Process for the treatment of frying and/or cooking oil
Yoshida Composition and quality characteristics of sesame seed (Sesamum indicum) oil roasted at different temperatures in an electric oven
Romero et al. Effect of oil replenishment during deep-fat frying of frozen foods in sunflower oil and high-oleic acid sunflower oil
US5019412A (en) Method and apparatus for manufacturing dried foods
Hugo et al. Significance of porcine fat quality in meat technology: A review
US5728851A (en) Process for removing oil from dairy food products
Crackel et al. Some further observations on the TBA test as an index of lipid oxidation in meats
Tompkins et al. Frying performance of low-linolenic acid soybean oil
US4600593A (en) Method for removing skins from avocados
Coutron-Gambotti et al. Reducing salt content of dry-cured ham: effect on lipid composition and sensory attributes
Chang et al. The fatty acid content of meat and poultry before and after cooking