KR20170022801A - Apparatus of making food comprising structures appropriate for low temperature heating - Google Patents

Apparatus of making food comprising structures appropriate for low temperature heating Download PDF

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Publication number
KR20170022801A
KR20170022801A KR1020150118266A KR20150118266A KR20170022801A KR 20170022801 A KR20170022801 A KR 20170022801A KR 1020150118266 A KR1020150118266 A KR 1020150118266A KR 20150118266 A KR20150118266 A KR 20150118266A KR 20170022801 A KR20170022801 A KR 20170022801A
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KR
South Korea
Prior art keywords
food
temperature heating
groove
blade
raw material
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Application number
KR1020150118266A
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Korean (ko)
Inventor
정동수
전영미
정아희
Original Assignee
감자농장(주)
전영미
정아희
정동수
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Application filed by 감자농장(주), 전영미, 정아희, 정동수 filed Critical 감자농장(주)
Priority to KR1020150118266A priority Critical patent/KR20170022801A/en
Publication of KR20170022801A publication Critical patent/KR20170022801A/en

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    • 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
    • A23L5/21—Removal of unwanted matter, e.g. deodorisation or detoxification by heating without chemical treatment, e.g. steam treatment, cooking
    • 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
    • A47J43/00—Implements for preparing or holding food, not provided for in other groups of this subclass
    • A47J43/20—Shapes for preparing foodstuffs, e.g. meat-patty moulding devices, pudding moulds

Abstract

The present invention relates to an apparatus for making food comprising a structure suitable for low temperature heating. The present invention comprises a divider having a plurality of dividing plates which divide a raw material of food into a plurality of bodies having a predetermined shape. The separator further includes a blade protruding out of the dividing plate to form a plurality of grooves on the outer surface of the body. Therefore, the surface area is widened to the inner surface of the grooves formed on the outer surface of the divided body, and the present invention provides food having the structure suitable for low temperature heating by increasing the surface area of the wholly divided body.

Description

BACKGROUND OF THE INVENTION 1. Field of the Invention [0001] The present invention relates to a food manufacturing apparatus having a structure suitable for low-

The present invention relates to an apparatus for manufacturing a food having a structure suitable for low-temperature heating, whereby the formation of harmful components due to high-temperature heating is reduced.

Potatoes, such as fried French fried potatoes that are cooked in a high-temperature frying or baking process, are foods that many people enjoy because of their fragrant aroma and crunchy taste and texture. It is known that the ingredients such as potatoes, which are cooked or fried at high temperatures, are formed into acrylamide during cooking at a high temperature. This acrylamide is a solid with the formula C 3 H 5 NO, odorless and well soluble in water. Acrylamide is found mainly in carbohydrate ingredients, such as potato chips, fried potatoes, bread, and cookies, which are processed at high temperatures. It is known that a large amount of acrylamide is found in a food such as a potato chip processed at high temperature because the amino acid and reducing sugar contained in the potato react with each other at high temperature to produce acrylamide. That is, it is known that a large amount of acrylamide is produced by reacting with reducing sugar such as glucose in potatoes and amino acids such as asparagine at a high temperature. Acrylamide is a substance used to make adhesives, paper, and cosmetics. It is classified as a carcinogenic substance by the International Agency for Research on Cancer (IARC). In particular, acrylamide is a harmful substance known to be toxic to the human nervous system. Therefore, there has been a growing need to minimize the generation of such harmful acrylamides in the cooking process or to minimize harmful substances to the human body.

Korean Patent Office Publication No. 10-2009-0111332

Conventionally, as disclosed in Korean Patent Publication No. 10-2009-0111332, in order to reduce the content of acrylamide in a heated food, various acrylamide declines such as asparaginase in the cell wall of the food before heating A chemical method of contacting the agent has been proposed.

However, this chemical method is complicated in the process because the process of weakening the cell wall of the food material is added before the heating, and the use of the acrylamide reducing agent requires additional chemicals, and the high temperature heating process itself is applied as it is, There arises a problem that it can not be prevented from being inherently prevented.

Therefore, it is necessary to prevent the formation of acrylamide in the heating cooking process without reducing the cell wall of the food material before heating, and to reduce it to a level not harmful to the human body without using the acrylamide reducing agent.

According to a first aspect of the present invention, there is provided an apparatus for producing a food having a structure suitable for low-temperature heating, the apparatus comprising a divider having a plurality of division plates dividing a raw material of a food into a plurality of bodies having a predetermined shape, And a blade protruding outside the partition plate to form a plurality of grooves on the outer surface of the partition plate. As a result, the surface area of the divided body is widened to the inner surface of the groove formed on the outer surface of the divided body, thereby increasing the surface area of the divided body as a whole, thereby manufacturing a food having a structure suitable for low temperature heating.

According to a second aspect of the present invention, there is provided an apparatus for producing food having a structure suitable for low-temperature heating, characterized by comprising a plurality of blades for forming a plurality of grooves extending from the outer surface of the raw material of the food to the inside. As a result, the surface area up to the inner surface of the groove formed on the outer surface of the food is widened, so that the surface area of the food as a whole is increased and a food having a structure suitable for low temperature heating can be produced.

The present invention can provide an apparatus for producing food having a structure suitable for low-temperature heating that can prevent or suppress the formation of acrylamide which is harmful to human body during the production of food by heating at high temperature exceeding 175 캜.

1 is a perspective view showing an embodiment of a food having a structure suitable for low-temperature heating.
Fig. 2 is a perspective view showing an embodiment of an apparatus for producing the food of Fig. 1; Fig.
3 is a partially enlarged partial perspective view of the manufacturing apparatus of Fig.
Figs. 4 and 5 are perspective views showing examples of the divided blades constituting the apparatus of Fig. 2. Fig.
Figs. 6 and 7 are perspective views showing other embodiments of the dividing blades constituting the apparatus of Fig.
8 is a view showing another embodiment of the apparatus for producing the food of Fig.
9 is a view showing another embodiment of a food manufacturing apparatus having a structure suitable for low-temperature heating.

Specific details for carrying out the invention are described on the basis of practical examples. It will be apparent to those skilled in the art that various modifications and variations can be made in the present invention without departing from the spirit or scope of the inventive concept as defined by the appended claims. The present invention is not limited to the following embodiments.

(Example 1)

This embodiment is an apparatus for producing food having a structure suitable for low-temperature heating. As shown in FIG. 1, the food 100 having a structure suitable for low temperature heating has a plurality of grooves 130 on the outer surface 111 of the body 110. The food 100 may include a material containing an amino acid such as asparagines (C 4 H 8 N 2 O 3 ) such as potato, sweet potato, carrot or chestnut and a reducing sugar such as glucose (C 6 H 12 O 6 ) . In addition, the food (100) may be supplemented with an amino acid such as meat or other asparagines (C 4 H 8 N 2 O 3 ) and glucose (C 6 H 12 O 6 ), such as boiled or bent or fried chicken or beef pork, ). ≪ / RTI >

The body 110 may have a rectangular parallelepiped shape as a whole before forming the groove 130 as shown in FIG. 1, but may have a rectangular parallelepiped shape having a slightly curved shape as a whole in the longitudinal direction, such as a French fried potato, Can have a round shape. The body 110 also has a generally rectangular cross-section as in FIG. 1, but may have various cross-sections such as, for example, a circle, an ellipse, a pentagon, or a hexagon as a whole. The body 110 is cooked by heating in a state having the above-described shape. However, the body 110 may be firstly heated in advance before having the above shape, so that the above-described shape can be easily formed.

The groove 130 is formed on the outer surface 111 of the body 110. The groove 130 may be formed along the longitudinal direction of the body 110 as shown in FIG. 1, but not limited thereto, and may be formed along the lateral direction perpendicular to the longitudinal direction of the body 110 And may be formed along the spiral direction at the outer surface 111 of the body 110. [ The groove 130 is formed on the outer surface 111 of the body 110 so that the surface area of the outer surface 111 of the body 110 is enlarged to increase the area of the portion contacting the heat. Therefore, the area of the portion contacting the heat by the surface area of the outer surface 111 of the body 110 expanded by the groove 130 is increased, so that the body 110 can be cooked by heating the body 110 according to the texture . Therefore, the grooves 130 can inhibit or prevent the generation of acrylamide components harmful to the human body caused by high-temperature heat processing of food materials containing amino acids such as asparagine and reducing sugars such as glucose, so that they are not harmful to the human body It is possible to cook food with good texture.

The cross-section of the groove 130 may be formed in a wedge shape. By forming the grooves 130 having a wedge-shaped cross section in this manner, the grooves 130 can be easily formed.

The width or depth of the groove 130 is directly related to the area of the outer surface 111 of the body 110 which is extended by the groove 130. In addition, the groove 130 should have a proper volume so as to maintain the texture of the body 110. Therefore, the width and depth of the groove 130 can be increased by increasing the area of the outer surface 111 of the body 110 so as to prevent or prevent the generation of acrylamide components harmful to the human body by low- 110) can be appropriately adjusted within a range that can maintain the texture.

As shown in FIG. 2, the manufacturing apparatus of this embodiment includes a divider 660 that divides a raw material of a food into a plurality of bodies 110 having a predetermined shape.

The divider 660 has a plurality of division plates for dividing the raw material of food into a plurality of bodies 110 having a predetermined shape. As shown in FIG. 2, the divider 660 exemplarily includes a plurality of first divisional plates 662 and a plurality of second divisional plates 663 arranged to cross each other on a frame 661. The frame 661 is open at its upper and lower surfaces and is surrounded by its side surfaces. It is preferable that the cross section of the frame 661 coincides with the cross section of the enclosure 610 because the food material of the enclosure 610 can easily pass through the frame 661. [ As long as the cross section of the frame coincides with the transverse section of the enclosure 610, it may have a rectangular shape as shown in FIG. 2, or may have a hexagonal shape. The first partition plate 662 and the second partition plate 663 may be arranged to have a lattice-like structure as shown in FIG. In this case, the first partition plate 662 and the second partition plate 663 are inserted into the first insertion groove 664 and the second insertion groove 665 formed in the frame 661, One end is inserted and fixed. However, the present invention is not limited to this, and the first and second partitioning plates 662 and 663 may be integrally fixed to the frame 661.

As shown in FIG. 4, the first partition plate 662 includes a first body 662a having a predetermined thickness and width and extending in a single direction in a flat manner, and a plurality of second partition plates 662a projecting outwardly from the first body 662a And a first incision groove 662c coupled with the first blade 662b and the second division plate 662. [ The thickness t1 of the first main body 662a is formed to be thin enough to cut and divide the food material when the food material is pressed by the presser 650 and passed through the divider 660. [ The width w1 of the first main body 662a is formed to such a degree that the food material can be cut and divided when the food material is pressed by the presser 650 and passed through the divider 660. [ For example, if the width (w1) is large, the small-sized food material may not be completely divided, and if the width (w1) is too small, the grooves may not be formed properly on the outer surface of the food material. It is preferable to appropriately adjust the width so as to properly form the groove on the outer surface. The length of the first main body 662a is preferably such that both ends of the first main body 662a are inserted into the first insertion grooves 664 extending from one side of the frame 661 to the other side opposite thereto. As shown in Fig. 4, the first blade 662b is protruded so as to form a groove on the outer surface of the food material. For example, the first blade 662b shown in FIG. 4 has a rectangular cross-section. The first blade 662b is also formed in the same number as the number of grooves formed on the outer surface. The first blade 662b may have a length equal to the width w1 of the first body 662a as shown in FIG. 4, but may have a length less than the width w1. As shown in FIG. 4, there are a plurality of first blades of a group consisting of three first blades 662b adjacent to each other. The first blades 662b of the first group may be composed of one or more than four as shown in FIG. A first cutting groove 662c is formed in a portion of the first main body 662a between the first group of first blades 662b and the first group of first blades 662b adjacent thereto. The first cutout groove 662c is engaged with the corresponding second cutout groove 663c of the second blade 663 so that the tops of the first blade 662 and the second blade 663 are arranged on the same plane . The width of the first cutout groove 662c is set so as to engage with the corresponding second cutout groove 663c of the second blade 663 to prevent the first blade 662 and the second blade 663 from being separated from each other, It is preferable to have the same width as the thickness of the blade 662. [

Although the first blade 662b is not shown in the drawing, the upper surface of the blade 662b may have a wedge shape or the upper surface may have a concavo-convex shape along the longitudinal direction thereof. It is preferable that the raw material of the heat exchanger can be easily divided.

The second partitioning plate 663 includes a second main body 663a, a second blade 663b and a second cutting groove 663c similarly to the first partitioning plate 662 as shown in Fig. The second main body 663a and the second blade 663b are formed similarly to the first main body 663a and the first blade 663b, respectively. The second incision groove 663c is similar to the first incision groove 662c except that the second incision groove 663c is engaged with the first incision groove 662c and extends upward from the lower end of the second body 663a. The second blade 663b shown in Fig. 5 has a rectangular cross section.

The first partition plate 662 and the second partition plate 663 are connected to the second partition plate 663 and the first partition plate 662 in the first cutout groove 662c and the corresponding second cutout groove 663c, Are inserted to be inserted into each other. The plurality of first division plates 662 and the second division plates 663 are coupled to each other to form a divider 660 having a plurality of division holes 666 as shown in FIG.

Figs. 6 and 7 show different first and second partition plates 667 and 668, respectively. The first partition plate 667 includes a first body 667a, a first blade 667b, and a first incision groove 667c. Wherein the first blade 667b has a wedge-shaped cross-section. The second partition plate 668 includes a second body 667a, a second blade 667b, and a second incision groove 667c. Wherein the second blade 667b has a wedge-shaped cross-section.

The food manufacturing apparatus of this embodiment arranges the raw material of the food on the upper part of the divider 660 and presses it with a presser (not shown) so as to pass through the divider 660 so that the raw material is divided into a plurality of bodies 110 ).

(Practical example 2)

As shown in FIG. 8, the food manufacturing apparatus of the present embodiment exemplarily has a divider 670 provided on the lower surface of the pressing plate 652 opposite to the pressing cylinder 651 of the presser 650 . The dividing unit 670 has a structure in which a dividing hole 676 is formed by being arranged in a lattice shape such that the first dividing plate 672 and the second dividing plate 673 which are fixed at both ends of the frame 671 cross each other . The first partition plate 672 and the second partition plate 673 have outwardly projecting blades similar to those shown in Figs. 4 and 5, respectively. The divider 670 divides the pusher 650 into a plurality of bodies 110 having a predetermined shape while simultaneously pressing the raw materials of the food.

Since the divider 670 is installed on the lower surface of the pusher 650, when the pusher 650 presses the raw material of the food, the raw material of the food does not come into contact with the lower surface of the pusher 650, It is possible to prevent the raw material of the food located in the vicinity of the lower surface of the pressurizer 650, or a part thereof, from being divided by the predetermined shape when the raw material of the food is divided.

(Example 3)

This embodiment is a food manufacturing apparatus having a structure suitable for low-temperature heating, and is a food manufacturing apparatus having a plurality of blades that form a plurality of grooves extending inward from the outer surface of a raw material of a food.

In the manufacturing apparatus of this embodiment, as shown in FIG. 9, a plurality of blades 762 extending in the frame 761 are arranged. The frame 761 has an upper surface and a lower surface opened and is surrounded by a side surface. The cross-section of the frame 761 is equal to or wider than the cross-section of the raw material of the food, so that the raw material of the food can pass through the frame 761. The cross-section of the frame may be rectangular, as shown in Fig. 9, which is the same as or wider than the cross-section of the raw material of the food, but may also be a hexagonal or circular shape.

The blade 762 has a constant thickness and width and extends flat in one direction. The blade 762 extends into the interior of the frame 761 to such an extent that it can form a groove extending inwardly from the outer surface of the raw material of the food passing through the frame 761.

In addition, the manufacturing apparatus of this embodiment may further include a pusher 750 on the upper portion of the frame 761, as exemplarily shown in FIG. The pressurizer 750 presses the raw material of the food such as the insulator arranged on the upper side of the frame 761 to pass it through the frame 761 so as to form a groove extending to the inside of the outer surface of the insulator.

The manufacturing apparatus of this embodiment makes it possible to easily manufacture a food having a structure suitable for low-temperature heating by increasing the surface area of the raw material by forming grooves on the outer side surface without dividing the raw material of the food such as the insulator.

While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it will be understood by those skilled in the art that various changes in form and details may be made therein without departing from the spirit and scope of the invention as defined by the appended claims. Is possible. Accordingly, the scope of protection of the present invention is defined by the technical idea of the appended claims.

INDUSTRIAL APPLICABILITY The present invention can be applied to a food manufacturing apparatus having a structure suitable for low-temperature heating.

100: Food
110:
111: Outer side
130: Home
650: Presser
660, 670:

Claims (2)

An apparatus for producing food having a structure suitable for low-temperature heating, comprising: a divider having a plurality of division plates for dividing a raw material of a food into a plurality of bodies having a predetermined shape; Further comprising a blade protruding outwardly of the partition plate so as to form the partition plate. An apparatus for producing food having a structure suitable for low-temperature heating, comprising: a plurality of blades forming a plurality of grooves extending inward from an outer surface of a raw material of a food.
KR1020150118266A 2015-08-21 2015-08-21 Apparatus of making food comprising structures appropriate for low temperature heating KR20170022801A (en)

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Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20090111332A (en) 2007-01-18 2009-10-26 프리토-래이 노쓰 아메리카, 인코포레이티드 Method for reducing acrylamide formation

Patent Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20090111332A (en) 2007-01-18 2009-10-26 프리토-래이 노쓰 아메리카, 인코포레이티드 Method for reducing acrylamide formation

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