GB2573005A - Apparatus for infusing food - Google Patents

Apparatus for infusing food Download PDF

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Publication number
GB2573005A
GB2573005A GB1806399.0A GB201806399A GB2573005A GB 2573005 A GB2573005 A GB 2573005A GB 201806399 A GB201806399 A GB 201806399A GB 2573005 A GB2573005 A GB 2573005A
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GB
United Kingdom
Prior art keywords
liquid
chamber
food
diffused
diffuser
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Withdrawn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
GB1806399.0A
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GB201806399D0 (en
Inventor
Sealy James
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.)
Kenwood Ltd
Original Assignee
Kenwood Ltd
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 Kenwood Ltd filed Critical Kenwood Ltd
Priority to GB1806399.0A priority Critical patent/GB2573005A/en
Publication of GB201806399D0 publication Critical patent/GB201806399D0/en
Publication of GB2573005A publication Critical patent/GB2573005A/en
Withdrawn legal-status Critical Current

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
    • A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/26—Apparatus for preserving using liquids ; Methods therefor
    • A23B4/30—Apparatus for preserving using liquids ; Methods therefor by spraying of liquids
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/044—Smoking; Smoking devices
    • A23B4/048—Smoking; Smoking devices with addition of chemicals other than natural smoke
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/044—Smoking; Smoking devices
    • A23B4/052—Smoke generators ; Smoking apparatus
    • A23B4/0526—Smoke generators or smoking apparatus using liquid smoke in gaseous or liquid form
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00—Preservation or chemical ripening of fruit or vegetables
    • A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
    • A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
    • A23B7/158—Apparatus for preserving using liquids
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3409—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of gases, e.g. fumigation; Compositions or apparatus therefor
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
    • A23L3/3463—Organic compounds; Microorganisms; Enzymes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
    • A23L3/3589—Apparatus for preserving using liquids

Abstract

An apparatus 100 for infusing food 104a, 104b with diffused liquid comprises a food-receiving chamber 102, means 122 for reducing pressure within the chamber, and a liquid diffuser 108 for delivering a diffused liquid to the chamber. The chamber may comprise a fluid-tight seal, and may include heating and/or cooling means (not shown). The diffuser 108 may include a heating element 116, an atomiser nozzle for diffusing a liquid, a liquid reservoir 112, and/or a wick 118. The apparatus may include more than one liquid reservoir 112. The liquid reservoir(s) 112 may comprise a removable liquid storage cartridge (see figure 3). A controller 130 may regulate the amount of liquid to be infused, and may be programmable to operate an infusion process with user-selectable mixes of liquids stored in the reservoirs. A method of infusing food with diffused liquid by placing food into a chamber, reducing the pressure, diffusing liquid into the chamber, and increasing the pressure to infuse the diffused liquid into the food is also claimed, as are a food infusing liquid composition comprising glycerol, polyethylene glycol and/or polypropylene glycol together with a flavouring, and a cartridge (see fig. 3) comprising a food infusing liquid composition.

Description

This invention relates to the processing of food. More specifically, the invention relates to an apparatus and method for infusing a food with diffused liquid, such as a vapourised or atomised liquid. Infusing food with liquid can impart flavour to the food, such as smoke flavour, for example, and/or can tenderise and/or otherwise enhance the food.
In the field of cooking, smoking is the process of exposing food (such as meat, vegetables, or fish, for example) to smoke from burning or smouldering material, often wood. Smoke contains airborne particulates of solid and liquid, which can impart flavour to food and help preserve food. However, some of the constituents of smoke can be toxic or detrimental to health.
Burning wood to produce smoke with which to infuse food can also be impractical. Furthermore, the heat produced by the combustion process can also be undesirable when wishing to smoke food without cooking it.
Foods can be flavoured and/or tenderised by marinating food in an appropriate marinade. However, this process can require significant amounts of time and preparation.
Accordingly there is a need for a solution which alleviates at least some of the abovementioned problems with smoking, marinating, and/or otherwise flavouring or enhancing food.
According to at least one aspect of the invention described herein, there is provided an apparatus for infusing food with diffused liquid, comprising: a chamber for receiving food; a pressure reduction system for reducing pressure within the chamber; and a diffuser for diffusing a liquid, wherein the diffuser is arranged to deliver a diffused liquid into the chamber.
Preferably, the chamber comprises a fluid-tight seal.
Preferably, the diffuser comprises a heating element for diffusing a liquid. Preferably, the heating element is an electric heating element. Preferably, the heating element is a heating coil. Preferably, the diffuser utilises a non-combustible diffusion process. Preferably, the diffuser is a cartomiser. Preferably, the diffuser comprises the pressure reduction system so as to cause evaporation of the liquid that is to be diffused by means of vacuum evaporation.
Preferably, the diffuser comprises an atomiser nozzle for diffusing a liquid.
Preferably, the apparatus further comprises a pump for pumping a liquid to the diffuser. Preferably, the apparatus further comprises a pump for pumping diffused liquid from the diffuser to the chamber.
Preferably, the diffuser comprises a reservoir for liquid and a wick for transporting the liquid for diffusing.
Preferably, the pressure reduction system comprises an air pump for reducing pressure within the chamber.
Preferably, the apparatus comprises a valve for selectively regulating an increase in pressure in the chamber up to an ambient pressure.
Preferably, the apparatus is configured to operate the pressure reduction system to reduce the pressure in the chamber before operating the diffuser to deliver diffused liquid to the chamber.
Preferably, the pressure reduction system is configured to reduce pressure within the chamber to at most 90 kPa, more preferably 70 kPa, still more preferably 50 kPa, yet more preferably 20 kPA, and still further more preferably 10 kPA.
Preferably, the diffuser is configured to produce a diffused liquid having an average particle size of less than 100pm, more preferably less than 10pm, still more preferably less than 1pm, and yet more preferably less than 100nm.
Preferably, the diffuser is arranged to output the diffused liquid from below and/or from above.
Preferably, the apparatus further comprises a heater element for heating the chamber. Preferably, the heater is adapted to cook food within the chamber. Preferably, the apparatus further comprises a thermostat for controlling the heater. Preferably, the heater is configured to reach a temperature of between 40°C and 250°C, more preferably 45°C and 180°C, and still more preferably 45°C and 125°C. Preferably, the heater is an electric or gas heater. Preferably, the chamber is surrounded (partly or entirely) with thermal insulation.
Preferably, the apparatus further comprising a cooler for cooling the chamber.
Preferably, the apparatus comprises a humidifier arranged to vary humidity within the chamber. Preferably, the humidifier forms part of the diffuser or the humidifier is provided independently of the diffuser. Preferably, the apparatus comprises a water reservoir and/or a water input for supplying the humidifier.
Preferably, the apparatus further comprises a conduit extending from the diffuser into the chamber. Preferably, the conduit is flexible. Preferably, the conduit terminates with a downward inclination, thereby to prevent backflow of a liquid into the conduit. Preferably, the conduit includes a valve.
Preferably, the apparatus further comprises an air pump or a fan arranged to circulate diffused liquid within the chamber.
Preferably, the apparatus further comprises a reservoir for storing a liquid for diffusing and more preferably two or more such reservoirs. Preferably, the reservoir is removable.
Preferably, the apparatus further comprises an engagement formation arranged to engage a cartridge for the liquid for diffusing. Preferably, the apparatus further comprises means for opening the cartridge (for example by piercing a seal and/or actuating a valve) thereby to allow release of liquid from the cartridge. Preferably, the apparatus further comprises a storage container for storing a (optimally plurality of) cartridge. Preferably, the storage container is in the form of a drawer.
Preferably, the apparatus further comprises a gas input for receiving a gas from a pressurised gas container. Preferably, the gas input is arranged to provide a gas into the container. Preferably, the apparatus further comprises means for engaging a container for pressurised gas. Preferably, the apparatus further comprises means for opening the container (for example by piercing a seal and/or actuating a valve) thereby to allow release of gas from the container.
Preferably, the apparatus further comprises an exhaust for venting gas and/or liquid from the chamber. Preferably, the pressure reduction system is configured to vent the chamber after the diffused liquid has been introduced into the chamber.
Preferably, the apparatus further comprises a filter for filtering gases and/or liquids vented through the exhaust. Optionally, the filter is one of a: particulate filter; odour filter; grease filter; scrubber; and/or absorber. Optionally, the filter comprises an activated charcoal filter.
Preferably, the apparatus further comprises a support for supporting food within the chamber. Preferably, the support is arranged to suspend food within the chamber, for example by way of a clamp or hook.
Preferably, the apparatus further comprises a controller arranged to control the apparatus. Preferably, the controller is configured to control at least one or more of the diffuser, pressure reduction system, heater, cooler and/or humidifier.
Preferably, the controller is programmable to operate a food infusion process for a userselectable duration.
Preferably, the apparatus further comprises a sensor arranged to sense at least one of: temperature; humidity; airborne particulate quantity; air pressure; weight of food within the chamber; and liquid level or volume.
Preferably, the diffuser comprises a controller for regulating the amount of liquid to be diffused. Preferably, the controller is a mechanism, for example in the form of a valve or regulator for directly controlling the amount of diffused liquid delivered to the chamber. Preferably, the controller is an electronic circuit for controlling the power supplied to diffuser and/or the duration of operation of the diffuser, thereby to adjusting the amount of diffused liquid provided to the chamber. Preferably, the controller is an electronic circuit for controlling the pump for delivering liquid to and/or from the diffuser. Preferably the controller is programmable to conduct infusing using a mixture of infusing liquids.
According to another aspect of the invention, there is provided, a method of infusing food with diffused liquid, comprising: reducing air pressure within a chamber for containing food; diffusing a liquid and introducing the diffused liquid into the chamber; and increasing pressure within the chamber thereby to infuse food in the chamber.
Preferably, the liquid is diffused by means of heat. Preferably, the liquid is diffused only by means of heat.
Preferably, the air pressure is reduced within the chamber before the diffused liquid is introduced into the chamber.
Preferably, the air pressure is increased within the chamber after the diffused liquid is introduced into the chamber.
Preferably, the method further comprises the step of heating, by means of a heater, or cooling, by means of a cooler, the chamber.
Preferably, the method further comprises the step of regulating, according to an input, condensing the diffused liquid within the chamber by varying the temperature in the chamber by means of the heater and/or the cooler.
According to another aspect of the invention, there is provided a liquid composition for being diffused for infusing food, comprising: Glycerol, Polyethelene Glycol and/or Propylene Glycol; and a flavouring for food.
Preferably, the liquid comprises only liquid matter. Preferably, the liquid does not contain any solid matter or particles.
Preferably, the flavouring is an aromatic volatile compound. Preferably, the liquid composition further comprises a food preservative. Preferably, the food preservative is an acid.
Preferably, the liquid composition further comprises a food tenderiser, acid and/or humectant.
Preferably, the aforesaid liquid composition is used with the aforesaid apparatus.
According to yet another aspect of the invention, there is provided a cartridge for the aforesaid apparatus, comprising: a liquid composition for diffusing so as to infuse food.
Preferably, the cartridge further comprises an engagement formation for engaging the cartridge to the apparatus. Preferably, engagement formation is a friction fit, screw or bayonet formation.
Preferably, the cartridge further comprises a seal or valve for sealing the cartridge. Preferably, the seal is configured to be opened and/or broken thereby to allow access to the liquid composition, for example when the cartridge is engaged to the apparatus.
Preferably, the cartridge comprises an identifier. Preferably, the identifier is a barcode, QR code or RFID label. Preferably, the identifier identifies the liquid composition of the cartridge. Preferably, the identifier identifies the authenticity of the cartridge. Preferably, the identifier is a unique identifier.
Preferably, the cartridge further comprises a wick for transporting the liquid out of the container.
Preferably, the aforesaid cartridge comprises the aforesaid liquid composition.
Preferably, the aforesaid cartridge is used with the aforesaid apparatus.
According to still a further aspect of the invention, there is provided, food or an ingredient prepared using the aforesaid apparatus and/or method.
The present invention allows foods to be infused with a diffused liquid. The invention further allows foods to be infused with an diffused liquid under partial vacuum, which may allow the diffused liquid to better penetrate into the food.
The invention may be advantageous in allowing foods to be infused with flavours and/or otherwise enhanced more straightforwardly and easily compared with traditional means such as smoking.
The food infuser may release delicate scents and aromas without imparting bitter or unpleasant flavours to the food. The liquid used to impart flavour to the food is diffused and released by the diffused. For example, essential oils in the liquid are volatile and evaporate upon heating, producing an aerosolised vapour - this process does not bum the essential oils, and does not produce smoke either. This process preserves the pure aromas of the original ingredient without the addition of toxic combustion substances released during conventional smoking processes.
The invention extends to apparatus and/or methods for processing food as described herein and/or as illustrated in the accompanying drawings.
As used herein, the word ‘diffuse’ preferably connotes atomising, aerosolising or vaporising a liquid so as to form a mist or fog, or otherwise transforming a liquid into a collection of droplets of the liquid suspended in air or another gas (i.e. an aerosol). The word ‘diffuse’ may also connote transforming a liquid into a gas (i.e. a vapour). As used herein, the words ‘aerosolise’, ‘nebulise’, ‘vapourise’ and ‘atomise’ are preferably taken to be synonymous with ‘diffuse’.
The present invention allows foods to be infused with an diffused liquid. The invention further allows foods to be infused with an diffused liquid under partial vacuum, which may allow the diffused liquid to better penetrate into the food.
The invention may be advantageous in allowing foods to be infused with flavours and/or otherwise enhanced more straightforwardly and easily compared with traditional means such as smoking.
The invention allows food to be smoked and/or marinated particularly easily and quickly (i.e. in a few minutes instead of hours as with conventional methods).
The food infuser may gently releases delicate scents and aromas without imparting bitter or unpleasant flavours to the food. The liquid used to impart flavour to the food is diffused and released in a gentle way by the diffuser. For example, essential oils in the liquid become volatile (upon heating) and produce an aerosolised vapour - this process does not bum the essential oils, and does not produce smoke either. This process preserves the pure aromas of the original ingredient without the addition of toxic combustion substances released during conventional smoking processes.
Whilst the invention has been described in the field of domestic food processing and preparation machines, it can also be implemented in any field of use where efficient, effective and convenient preparation and/or processing of material is desired, either on an industrial scale and/or in small amounts. The field of use includes the preparation and/or processing of: chemicals; pharmaceuticals; paints; building materials; clothing materials; agricultural and/or veterinary feeds and/or treatments, including fertilisers, grain and other agricultural and/or veterinary products; oils; fuels; dyes; cosmetics; plastics; tars; finishes; waxes; varnishes; beverages; medical and/or biological research materials; solders; alloys; effluent; and/or other substances, and any reference to ‘food’ (or similar language) herein may be replaced by such working mediums. It will be appreciated that the processing of food may include the processing and/or blending of liquid, and may also include the processing of solid food or ice into a liquid form.
The invention described here may be used in or with any kitchen appliance (or ‘machine’) and/or as a stand-alone device. This includes any domestic food-processing and/or preparation machine. It may be implemented in or with heated and/or cooled machines. It may be used in or with a machine that is built-in to a work-top or work surface, or in a stand-alone device. The invention can also be provided as a stand-alone device, whether motor-driven or manually powered.
Any apparatus feature as herein described may also be provided as a method feature, and vice versa.
Any feature in one aspect of the invention may be applied to other aspects of the invention, in any appropriate combination. In particular, method aspects may be applied to apparatus aspects, and vice versa. Furthermore, any, some and/or all feature in one aspect can be applied to any, some and/or all features in any other aspect, in any appropriate combination. It should also be appreciated that particular combinations of the various features described and defined in any aspects of the invention can be implemented and/or supplied and/or used independently.
Features implemented in hardware may generally be implemented in software, and vice versa. Any reference to software and hardware feature herein should be construed accordingly.
One or more aspects of the invention will now be described, by way of example only and with reference to the accompanying drawings having like reference numerals, in which:
Figure 1 shows a schematic of the apparatus for infusing food;
Figure 2 shows a flowchart detailing the process of infusing food; and
Figure 3 shows an example of a cartridge for a liquid for use with the apparatus of Figure 1.
Figure 1 shows an apparatus 100 for infusing food with diffused, vaporised or atomised liquid.
The apparatus 100 comprises an air-tight chamber 102 for receiving food 104 and a housing 106 which houses the componentry of the apparatus 100. The chamber for receiving food 102 sits atop the componentry housing 106.
Food for infusing 104 (exemplarily shown as a tuna steak 104a and a salmon fillet 104b) is placed in the chamber 102 on a support in the form of a stand 105.
The upper part of the chamber housing 103 comprises a removable or hinged lid that is placed over the stand 105 in operation. The lid comprises a seal thereby to allow the chamber to be hermetically sealed. The stand 105 is free-standing or built into the chamber 103.
Within the housing 106 there is provided a controller 130 (and such suitable electronics) for controlling the apparatus, including a user-interface 132, 134. In addition, there is provided a diffusing apparatus 108 and a pressure reduction system in the form of a vacuum pump 122. A valve (not shown) is provided as part of the pump to regulate an increase of air pressure within the chamber back up to ambient atmospheric air pressure.
The diffusing apparatus 108 is enclosed in an diffuser housing 110, and arranged in fluid communication with the chamber 103 by means of a sealable conduit 116, thereby to allow the delivery of diffused liquid from the diffusing apparatus and into the chamber 103. The diffusing apparatus comprises a reservoir 112 for liquid 114 that is to be diffused and a heater, in the form of a heating coil 116. The diffusing apparatus also comprises a liquid conveyor, in the form of a wick 118 that is arranged to extend into the liquid 114 within the reservoir 112.
The reservoir is removable from the apparatus, thereby to allow refilling of the reservoir and/or interchange of reservoirs. The diffusing apparatus is provided with a well for receiving the reservoir, along with an engagement formation for engaging the reservoir and locating the reservoir such that the liquid 114 is available to be delivered to the diffuser apparatus (i.e. such that the wick is submerged within the liquid).
The liquid 114 to be diffused is a composition comprising a flavouring (an organoleptic agents), water, a diffuser liquid base, nutrient (e.g. vitamins and/or antioxidants) and/or a food active ingredient. The flavouring(s) include flavourful aromas, essential oils, volatile organic compounds and/or non-oily compounds such glycerol-based compounds. The flavouring is composed so as to give a flavour of, or extracted directly from, Lavender, Peppermint, Citrus, Bergamot, Cinnamon, Cardamom, Ginger, Thyme, Anise, Coriander, for example. The flavouring is preferably at a relatively high concentration within the liquid 114. For example, it may be at a concentration of at least 200 gr/litre and more preferably at least 400 gr/litre for, e.g., vanilla flavouring.
The diffuser liquid base allows the diffusion of the liquid, and is typically Propylene Glycol, Glycerin (such as Vegetable Glycerin), and/or Polyethylene Glycol.
The food-active ingredient is, for example, a preservative (food pathogen inhibitors, shelf-life enhancers, toxicity-reducing agents, etc.), humectant, tenderiser and/or texture promoter.
The liquid 114 preferably does not comprise any materials potentially harmful to human beings if ingested, such as nicotine.
The vacuum pump 122 is arranged in fluid communication with the chamber 102 via a conduit 124 passing from the componentry housing 106 to the chamber 102. The vacuum pump 122 is operable to apply a negative pressure within the chamber thereby to evacuate air and/or other gases out of the chamber 102 so as to create a lowpressure environment (partial vacuum) in the chamber 102.
The componentry housing 106 further comprises a filter 126 arranged downstream of the vacuum pump, which includes a charcoal filter. The air that is evacuated from the chamber 102 by the vacuum pump 122 is routed to the external environment via the filter 126, which at least partially eliminates odours carried by the evacuated air, originating for example from the food and/or the diffused liquids in the chamber 102.
In operation, the chamber 102 is hermetically sealed (i.e. sealed airtight), a user having placed an item of food for infusing within the chamber. The apparatus is activated and a low-pressure environment is created within the chamber by operating the vacuum pump 122. The low-pressure environment has the effect of forcing (or pulling) the air out of the food 104 present in the chamber, distending the cavities in the food, and thus expanding it.
The reservoir 112 is at least partially filled with a liquid 114 to be imparted into the food 104. Once the low-pressure environment has been generated within the chamber, the vaporising apparatus 108 is activated to convey (by means of the wick) the liquid from the reservoir to the heating coil 116, to which a current is applied from a power supply. The power supply is an external power source.
When the liquid 114 is brought into contact with the heated coil 116 the liquid is ‘diffused’ i.e. turned into a gas and/or a fine liquid mist (an aerosol). Alternatively, where the pressure is sufficiently low (e.g., - 16 mm Hg or less) the liquid 114 may vaporise spontaneously without being heated.
The diffuser further comprises a pump 120 that applies a positive pressure in order to urge or propel the diffused liquid into the chamber 102. The pump 120 is a positive displacement pump. In an alternative, the pump 120 is a fan, gear pump, screw pump, or progressive cavity pump.
The control apparatus 130 comprises a display 132 for displaying visual information to the user, related to the functioning of the apparatus 100, for example. The visual information displayed by the display 132 includes menus and/or information related to the status of the apparatus 100. The control apparatus 130 further comprises knobs 134 which allow a user to carry out user inputs to control the operation of the apparatus 100 and/or for navigating menus on the display 132. The display 132 is also allows input, for example by means of a touchscreen. The control apparatus 130 further comprises a processor and electronic circuitry internal to the apparatus 130, allowing it to process user inputs (inputted either via the display 132 or the knobs 134), control the display
132, and communicate with and/or control the other components housed in the componentry housing 106.
In an example, the control apparatus 130 is arranged to begin and/or end automatically the operation of the apparatus 100. In another example, the control apparatus 130 is arranged to provide a timer that measures the duration of various steps of the operation of the apparatus 100, for example the infusion step, and can be configured with begin and/or end each step of the operation of the apparatus 100. The control apparatus 130 can also be used to control the duration of various steps of the operation of the apparatus 100, for example the infusion step.
Multiple reservoirs 112 may be provided containing different liquids 114 having differing flavours and food-active ingredients. The reservoir 112 to be used in a particular infusion may be selected by the user via a user interface display 132, with the apparatus 100 automatically vaporising liquid 114 from the selected reservoir 112 responsive to the user’s selection. Multiple reservoirs 112 may be selected by the user and their respective liquids 114 vaporised either simultaneously or in a desired series so as to combine their flavourings and/or food-active ingredients.
To avoid over-infusion, the apparatus 100 may automatically reduce the amount vaporised from each reservoir 112 used in an infusion in proportion to the number of reservoirs to be used in an infusion. Alternatively the amount of liquid 114 to be vaporised from each reservoir 112 may be selected by the user.
The apparatus 100 may automatically identify the liquid 114 contained in a given reservoir 112 according by sensing an RFID tag associated with each reservoir 112 and display a list of available reservoirs 112 and their contents to the user, as well as other information read from the RFID tags. Liquid level sensors may be provided, either integrally to the apparatus 100 or integrally to the reservoirs 112, for sensing the amount of liquid in each reservoir 112, with the amount being displayed to the user.
Combinations of liquids 114, including the proportions and amounts of each liquid 114, may be pre-stored on the apparatus 100 and selectable by the user using a single input. Alternatively or additionally they may be downloaded to the apparatus 100 using an internet connection, or programmed into the apparatus 100 by the user.
The operation of the apparatus 100 and its component steps are explained in more detail in the flowchart of Figure 2.
Figure 2 shows a flowchart detailing the operation of the apparatus for infusing food 100.
In a first step 202, food 104 is placed in the chamber 102 for infusion, via an opening. When the food 104 is in place, the chamber 102 is hermetically sealed, by closing the lid.
In step 204, a negative pressure is applied by the vacuum pump 122 so as to evacuate air from the chamber 102 and resulting in a low-pressure environment in the chamber 102. The vacuum pump is operated until a desired air pressure is achieved within the chamber. The low-pressure environment has the effect of forcing (or pulling) the air out of the food present in the chamber, distending the cavities in the food, and thus expanding it. The air evacuated from the chamber 102 whilst lowering the pressure is passed through the filter 126 and exits the housing 106 into the surrounding environment via an exhaust.
In step 206, the liquid 114 in the reservoir 112 of the vaporising apparatus 108 is supplied to the heating coil 116. The heating coil 116, being hot, diffuses the liquid 114.
In step 208, a positive pressure is applied with the pump 120; this has the effect of introducing the diffused liquid during step 206 into the chamber 102. Simultaneously or alternatively, the vacuum pump 122 is used to draw the diffused liquid from the diffuser. The diffused liquid is allowed to remain within the chamber for a predetermined length of time (for example, as specified by the user or according to a program).
In step 210, the chamber 102 returns to its initial (atmospheric) pressure. Returning the chamber 102 to atmospheric pressure has the effect of forcing air, along with the diffused liquid that was introduced into the chamber during step 208, back into the food 104, and compressing the cavities in the food (thereby locking in the diffused liquid).
At the end of the process, the food 104 in the chamber 102 has been infused with the diffused liquid and can be removed from the chamber 102 for storage and/or consumption.
In one example, the food for infusing is any food, including fruits, vegetables, fungi, meat and/or fish, whether raw or pre-cooked. In another example, the apparatus is used to infuse an ingredient, such as oils (e.g. olive, rapeseed or sunflower), coffee beans, tea leaves, animal fats, honey, dairy products, salts, herbs, spices, alcohol, beverages, and/or water (including ice).
The apparatus is also available to be used with non-edible products to deposit I infuse diffused liquid onto I into such products, for example for preservation and/or aromatisation. For example, non-edible products for use with the apparatus includes flowers, wood, potpourri, candle oil, and other organoleptic ornamental products.
Figure 3 shows an example of the reservoir 112, in the form of a removable cartridge 300. The cartridge 300 contains within it the liquid that is to be diffused 114. Furthermore, the cartridge comprises an engagement formation 302 for engaging the cartridge to the apparatus thereby to allow the apparatus to receive the liquid 114. The engagement formation 302 is shown in the form of a screw thread. The cartridge also comprises a seal or valve 304 for containing the liquid within the cartridge. An identifier is also provided on the cartridge 306 for allowing a user and/or the apparatus to identify information regarding the cartridge, such as the composition of the liquid, the authenticity of the cartridge, and its ‘use by’ date. This identifier may be an RFID tag.
Alternatives and modifications
In an alternative, the componentry housing 106 of the apparatus 100 simply sit adjacent the chamber 104, instead of below the chamber 104. Alternatively, the componentry housed by the componentry housing 106 and the chamber 104 is also contained within a single housing, rather than being separate and removable.
In an alternative, the stand 105 comprises vertical or horizontal racks for stacking food to be smoked 104. In yet another alternative, the stand 118 is absent and the food to be infused 104 is placed directly on the base of the chamber 102.
Examples of essential oils that can be used to infuse food include, but are not limited to, lavender, peppermint, citrus, bergamot, cinnamon, cardamom, ginger, thyme, anise, coriander, and various wood oils including beech, cedar, cherry, hickory, oak, and alder. It will be appreciated that many other liquid substances may be diffused and used for infusing food, including brines, food-grade additives and colourings, and/or melted fats, for example.
In an alternative, the vaporising apparatus 108 has a dedicated power supply or uses the main power supply to the apparatus 100. The power supply is alternatively a battery.
It will be appreciated that a heating element is not the only possibly means for vaporising. Indeed, the vaporisation of the liquid is performed by or in combination with another type of vaporising apparatus such as an aerosol spray using a propellant, an ultrasonic vaporising apparatus, a Venturi-effect vaporising apparatus, and/or an electrostatic vaporising apparatus.
The apparatus 100 may be modified to permit the infusing of liquids instead of, or in addition to, solid food. This can be achieved by arranging a liquid in the infusion chamber 102 and percolating the diffused liquid produced by the vaporising apparatus 108 through the liquid, via a (flexible) tube extending from the vaporising apparatus into the chamber. This process imparts flavour to the liquid. In such cases, the tube is arranged (with a downward inclination) to prevent backflow into the tube.
For example, the device 100 can be used to percolate or bubble vaporised liquid through other liquids like spirits, juices, or stocks. In addition, products which are solid at room temperature (such as butter or bacon fat, for example) may be melted by a heater, and then percolated with the diffused liquid.
By infusing liquids in this way, it is possible to make flavoured salad dressings, marinades, baking ingredients, vinegars, culinary oils, soups and stews, and basting juices.
In an alternative, the filter 124 is a fibreglass filter and/or an ionic air filter.
In an alternative, the liquid to be diffused 114 is dripped onto the coil 116 by means of a gravity assistance mechanism.
Each feature disclosed in the description, and (where appropriate) the claims and 5 drawings may be provided independently or in any appropriate combination.
Reference numerals appearing in the claims are by way of illustration only and shall have no limiting effect on the scope of the claims.

Claims (25)

Claims
1. An apparatus for infusing food with diffused liquid, comprising:
a chamber for receiving food;
a pressure reduction system for reducing pressure within the chamber; and a diffuser for diffusing a liquid, wherein the diffuser is arranged to deliver a diffused liquid into the chamber.
2. An apparatus according to Claim 1, wherein the chamber comprises a fluid-tight seal.
3. An apparatus according to Claim 1 or 2, wherein the diffuser comprises a heating element for diffusing a liquid.
4. An apparatus according to any preceding claim, wherein the diffuser comprises an atomiser nozzle for diffusing a liquid.
5. An apparatus according to any preceding claim, further comprising a pump for pumping a liquid to the diffuser and/or a pump for pumping diffused liquid from the diffuser to the chamber.
6. An apparatus according to any preceding claim, wherein the diffuser comprises a reservoir for liquid and a wick for transporting the liquid for diffusing.
7. An apparatus according to any preceding claim, wherein the pressure reduction system is configured to reduce pressure within the chamber to at most 90 kPa, preferably 70 kPa, more preferably 50 kPa, still more preferably 20 kPA, and yet more preferably 10 kPA.
8. An apparatus according to any preceding claim, wherein the diffuser is configured to produce a diffused liquid having an average particle size of less than 100pm, preferably less than 10pm, still more preferably less than 1pm, yet more preferably less than 100nm.
9. An apparatus according to any preceding claim, further comprising a heater element for heating the chamber and/or a cooler for cooling the chamber.
10. An apparatus according to any preceding claim, further comprising a reservoir for storing a liquid for diffusing, and preferably two or more such reservoirs.
11. An apparatus according to any preceding claim, further comprising an engagement formation arranged to engage a cartridge for the liquid for diffusing.
12. An apparatus according to any preceding claim, further comprising an exhaust for venting gas and/or liquid from the chamber, and preferably further comprising a filter for filtering gases and/or liquids vented through the exhaust, and more preferably wherein the filter is one of a: particulate filter; odour filter; grease filter; scrubber; and/or absorber.
13. An apparatus according to any preceding claim, further comprising a controller arranged to control the apparatus, preferably wherein the controller is programmable to operate a food infusion process for a user-selectable duration.
14. An apparatus according to any preceding claim, further comprising a sensor arranged to sense at least one of: temperature; humidity; airborne particulate quantity; air pressure; weight of food within the chamber; and liquid level or volume.
15. An apparatus according to any preceding claim, wherein the diffuser comprises a controller for regulating the amount of liquid to be diffused, and preferably wherein the controller is programmable to operate a food infusion process with a userselectable mix of liquids.
16. A method of infusing food with diffused liquid, comprising:
reducing air pressure within a chamber for containing food;
diffusing (preferably by means of heat) a liquid and introducing the diffused liquid into the chamber; and increasing pressure within the chamber thereby to infuse food in the chamber.
17. A method according to Claim 16, further comprising the step of heating, by means of a heater, or cooling, by means of a cooler, the chamber.
18. A method according to Claim 16 or 17, further comprising the step of regulating, according to an input, condensing the diffused liquid within the chamber by varying the temperature in the chamber by means of the heater and/or the cooler.
19. A liquid composition for being diffused for infusing food, comprising:
Glycerol, Polyethelene Glycol and/or Propylene Glycol; and a flavouring for food, preferably an aromatic volatile compound.
20. A liquid composition according to Claim 19, wherein the liquid comprises only liquid matter.
21. A liquid composition according to Claim 19 or 20, further comprising a food preservative, tenderiser, humectant, and/or an acid.
22. A liquid composition according to any of Claims 19 to 21 for use with an apparatus according to any one of Claim 1 to 15.
23. A cartridge for an apparatus according to any of Claims 1 to 15, comprising:
a liquid composition for diffusing so as to infuse food.
24. A cartridge according to Claim 23, comprising a liquid composition according to any of Claims 19 to 22.
25. A cartridge according to Claim 23 or 24 for use with an apparatus according to any of Claims 1 to 15.
GB1806399.0A 2018-04-19 2018-04-19 Apparatus for infusing food Withdrawn GB2573005A (en)

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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB2596199A (en) * 2020-04-22 2021-12-22 Lanson Bros Ltd Improvements to the hydration of foodstuff components

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Publication number Priority date Publication date Assignee Title
US3643587A (en) * 1969-11-10 1972-02-22 Beatrice Foods Co Smoking machine
GB1273298A (en) * 1969-08-15 1972-05-03 Fmc Corp Method of improving quality and storage stability of dehydrated products
EP0925718A2 (en) * 1997-12-24 1999-06-30 Higashimoto Kikai Co., Ltd. Smoking apparatus
WO2009113943A1 (en) * 2008-03-12 2009-09-17 Delione Ab A product comprising a container, food and flavouring, a metod for cooking and flavouring of food and a method for producing the product
WO2014125340A1 (en) * 2013-02-15 2014-08-21 Pharmaday S.R.L. Smoke liquid for atomizers and/or vaporizers
CN205455713U (en) * 2016-01-26 2016-08-17 塔里木大学 Flesh of fish vacuum refreshing cabinet

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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB1273298A (en) * 1969-08-15 1972-05-03 Fmc Corp Method of improving quality and storage stability of dehydrated products
US3643587A (en) * 1969-11-10 1972-02-22 Beatrice Foods Co Smoking machine
EP0925718A2 (en) * 1997-12-24 1999-06-30 Higashimoto Kikai Co., Ltd. Smoking apparatus
WO2009113943A1 (en) * 2008-03-12 2009-09-17 Delione Ab A product comprising a container, food and flavouring, a metod for cooking and flavouring of food and a method for producing the product
WO2014125340A1 (en) * 2013-02-15 2014-08-21 Pharmaday S.R.L. Smoke liquid for atomizers and/or vaporizers
CN205455713U (en) * 2016-01-26 2016-08-17 塔里木大学 Flesh of fish vacuum refreshing cabinet

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB2596199A (en) * 2020-04-22 2021-12-22 Lanson Bros Ltd Improvements to the hydration of foodstuff components
GB2596199B (en) * 2020-04-22 2023-04-26 Lanson Bros Ltd Improvements to the Hydration of foodstuff components

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