FR2564699A2 - Novel method of cooking food by frying - Google Patents

Novel method of cooking food by frying Download PDF

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Publication number
FR2564699A2
FR2564699A2 FR8408167A FR8408167A FR2564699A2 FR 2564699 A2 FR2564699 A2 FR 2564699A2 FR 8408167 A FR8408167 A FR 8408167A FR 8408167 A FR8408167 A FR 8408167A FR 2564699 A2 FR2564699 A2 FR 2564699A2
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Prior art keywords
cooking
example
pressure
machines
food
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Pending
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FR8408167A
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French (fr)
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Percehais Serge
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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

Abstract

In the invention the cooking of "chips", for example, takes place in oil under a partial vacuum. Cooking may occur at a pressure of, for example, about 380 mmHg. Advantageous application to automatic machines.

Description

Nouveau procédé de cuisson d'aliments en friture. New method of cooking food in frying.

Le brevet principal décrit un procédé de cuisson d'aliments dans un bain de friture (huile ou corps gras alimentaires) chaud ou bouillant, caractérisé par l'application d'un vide partiel. The main patent discloses a method of cooking food in a frying oil (or oil edible fats) hot or boiling, characterized by applying a partial vacuum. On opère par exemple sous une pression de l'ordre de 600 mm Hg, avec notamment pour résultat : une accumulation beaucoup moins rapide dans le bain d'huile, au fil des cuissons successives, des produits nocifs bien connus comme notamment les acides gras polaires, et une économie importante de temps et d'huile, le tout sans que les propriétés orga noleptiques de l'aliment soient modifiées par rapport à une cuisson habituelle sous pression atmosphérique. Is carried out for example at a pressure of about 600 mm Hg, with particular result is much less rapid buildup in the oil bath over the successive firings are well known noxious products such as in particular the polar fatty acids and a significant saving of time and oil, all without the taste reasons orga properties of the food are changed from the usual cooking at atmospheric pressure.

On a maintenant pu établir, par des essais complémentaires, que la pression sous laquelle on pouvait effectuer la cuisson pouvait avantageusement être inférieure à 600 mm Hg. We have now been able to establish, for additional tests, the pressure under which it could make cooking could advantageously be less than 600 mm Hg.

L'essai suivant a été réalisé dans le meme matériel que celui utilisé dans le brevet principal. The following test was performed in the same equipment as that used in the main patent.

EXEMPLE - Utilisation de frites précuites congelées - Le bain de friture est une huile d'arachide - Proportion : 1,5 1 d'huile/150 g de pommes de terre en "frites" - Aspiration par pompe à eau - Valeurs obtenues à la 20e cuisson. EXAMPLE - Use of frozen precooked chips - The frying oil is peanut oil - Proportion: 1.5 1 of oil / 150 g of potato "chips" - water pump Aspiration - Values ​​obtained the 20th baking.

Figure img00010001

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<SEP> Essai <SEP> comparatif <SEP> Essai <SEP> selon <SEP> l'invention <September> Test <September> Comparative <September> Test <September> according <September> the invention
<tb> <SEP> Temps <SEP> (cuisson <SEP> sous <SEP> la <SEP> pression <SEP> (cuisson <SEP> sous <SEP> la <Tb> <September> Time <September> (cooking <September> in <September> the <September> pressure <September> (cooking <September> in <September> the
<tb> <SEP> atmosphérique) <SEP> pression <SEP> de <SEP> 380 <SEP> mm <SEP> Hg) <Tb> <September> air) <September> pressure <September> of <September> 380 <September> mm <September> Hg)
<tb> <SEP> T <SEP> E <SEP> M <SEP> P <SEP> E <SEP> R <SEP> A <SEP> T <SEP> U <SEP> R <SEP> E <SEP> D <SEP> U <SEP> B <SEP> A <SEP> I <SEP> N <SEP> D'H <SEP> U <SEP> I <SEP> L <SEP> E <Tb> <September> T <September> E <September> M <September> P <September> E <September> R <September> A <September> T <September> U <September> R <September> E <September> D <SEP> U <SEP> B <SEP> A <SEP> I <SEP> N <SEP> D'H <SEP> U <SEP> I <SEP> L <SEP> E
<tb> <SEP> zero <SEP> 185 C <SEP> 185 C <Tb> <September> zero <September> 185 C <September> 185 C
<tb> <SEP> zéro <SEP> ~~~~~~~~~~~~~~~~~~~~~~~~~~~~ <SEP> 185"C <SEP> 1850C <Tb> <September> zero <September> ~~~~~~~~~~~~~~~~~~~~~~~~~~~~ <September> 185 "C <September> 1850C
<tb> <SEP> immersion <Tb> <September> immersion
<tb> <SEP> des <SEP> frites <SEP> 170 C <SEP> 184 C <Tb> <September> of <September> chips <September> 170 C <September> 184 C
<tb> <SEP> des <SEP> ~~~~~~~~~~~~~~~~~~~~~~~~~~~~ <SEP> frites <SEP> 1700C <SEP> 1840c <Tb> <September> of <September> ~~~~~~~~~~~~~~~~~~~~~~~~~~~~ <September> chips <September> 1700C <September> 1840C
<tb> <SEP> 1 <SEP> min <SEP> après <Tb> <September> 1 <September> min <September> after
<tb> <SEP> 1 <SEP> ' <SEP> immers <SEP> ion <SEP> 151"C <SEP> 1780C <Tb> <September> 1 <September> <September> immers <September> ion <September> 151 "C <September> 1780C
<tb> l'iersion <SEP> ~~~~~~~~~~~~~~~~~~~~~~~~~~~~ <SEP> 1510C <SEP> 1780C <Tb> the iersion <September> ~~~~~~~~~~~~~~~~~~~~~~~~~~~~ <September> 1510C <September> 1780C
<tb> <SEP> 2 <SEP> min <SEP> après <SEP> 168"C <Tb> <September> 2 <September> min <September> after <September> 168 "C
<tb> <SEP> l'immersion <SEP> 1500c <SEP> les <SEP> frites <SEP> sont <SEP> cuites <Tb> <September> dipping <September> 1500C <September> the <September> chips <September> are <September> cooked
<tb> <SEP> 10 <SEP> ~~~~~~~~~~~~ <SEP> ~~~~~~~~~~~~~~~~~~~~~~~~~~~~ <SEP> min <SEP> ~~~~~~~~~~~~~~~~~~~ <SEP> après <SEP> 1470c <Tb> <September> 10 <September> ~~~~~~~~~~~~ <September> ~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~ <September> min <September> ~~~~~~~~~~~~~~~~~~~ <September> after <September> 1470c
<tb> <SEP> 10 <SEP> min <SEP> après <SEP> 147 C <SEP> < <Tb> <September> 10 <September> min <September> after <September> 147 C <September> <
<tb> <SEP> l'immersion <SEP> les <SEP> frites <SEP> sont <SEP> cuites <Tb> <September> dipping <September> the <September> chips <September> are <September> cooked
<tb> <Tb>
Le vide partiel permet donc visiblement d'éviter le choc thermique subi par le bain d'huile dans l'essai comparatif. The partial vacuum allows obviously to avoid thermal shock to the oil bath in the trial.

Outre que le temps de cuisson est beaucoup plus court, le rendement thermique est meilleur puisque la température de cuisson est bien plus élevée que dans l'essai comparatif. Besides the cooking time is much shorter, the thermal efficiency is better since the firing temperature is higher than in the comparative test.

Un autre essai a été effectué sous une pression de seulement 140 mm Hg. I1 se produit pour cette pression une absorption d'huile dans les frites qui deviennent huileuses et grasses. Another test was carried out under a pressure of only 140 mm Hg. I1 occurs for this pressure an oil absorption in the chips which become oily and greasy. Les pressions trop faibles doivent donc être évitées, la limite inférieure de pression pouvant être facilement déterminée selon les aliments par l'apparition d'une absorption d'huile trop importante. Too low pressures must be avoided, the lower pressure limit can be easily determined according to food by the appearance of too much oil absorption.

A 380 mm Hg, on note sensiblement la même évolution très favorable de la concentration en lipides polaires que sous une pression de l'ordre de 600 mm Hg (cf. brevet principal) : apres 40 fritures, seulement 8 - 12 % de lipides polaires se sont accumulés dans le bain. A 380 mm Hg, there is substantially the same very favorable evolution of the concentration of polar lipids that a pressure of the order of 600 mm Hg (see main patent): after 40 fries, only 8-12% of polar lipids accumulated in the bath.

Les applications de la présente invention sont les mêmes que celles visées au brevet principal. The applications of this invention are the same as those referred to in the main patent.

Claims (5)

    REVENDICATIONS
  1. 1. 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 [pression d'immersion et de cuisson comprise entre environ 600 mm Hg et la pression la plus faible où un phénomène d'absorption d'huile trop important par l'aliment apparaît. 1. 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 [pressure immersion and cooking between about 600 mm Hg and the lowest pressure when an oil absorption phenomenon too much by the food appears.
  2. 2. Procédé selon la revendication 1, caractérisé en ce que la pression sous laquelle est réalisée l'immersion est d'environ 380 mm Hg. 2. Method according to claim 1, characterized in that the pressure under which the immersion is carried out is about 380 mm Hg.
  3. 3. Procédé selon la revendication 1 ou 2, caractérisé en ce que la température de l'huile durant l'immersion est d'environ 1850C, et le temps d'immersion d'environ 2 minutes. 3. The method of claim 1 or 2, characterized in that the oil temperature during the immersion is about 1850C, and the immersion time of about 2 minutes.
  4. 4. Application du procédé selon l'une quelconque des revendications 1 à 3 à la cuisson de frites, éventuellement congelées, notamment dans des machines ou distributeurs automatiques. 4. Application of the method according to any one of claims 1 to 3 for cooking fried, optionally frozen, in particular in machines or vending machines.
  5. 5. Machines et distributeurs d'aliments frits,caractérisés en ce qu'ils fonctionnent selon le procédé selon l'une quelconque des revendications 1 à 3. 5. Machines and distributors of fried foods, characterized in that they operate according to the method according to any one of claims 1 to 3.
FR8408167A 1984-05-21 1984-05-24 Novel method of cooking food by frying Pending FR2564699A2 (en)

Priority Applications (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

Applications Claiming Priority (1)

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

Publications (1)

Publication Number Publication Date
FR2564699A2 true true FR2564699A2 (en) 1985-11-29

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Cited By (1)

* 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

Cited By (3)

* 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

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