SE189781C1

SE189781C1 -

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Publication number: SE189781C1
Authority: SE
Publication date: 1964-01-01

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KLASS INTERNATIONELLSVENSK A 23 b53 c:3/01 PATENT- OCH REGISTRERINGSVERKET Ans. 10 376/1957 inkom den 15/11 1957 utlagd den 28/10 1963 G V LARSON, STOCKHOLM Sat aft behandla djupfrysta livsmedel Fryskonserveringens fOretrade framfOr andra konserveringsmetoder betecknas av vetenskapsmannen pa detta omrade Tara den, att man i regel battre bevarar fodoamnenas arom, naringsvarde och smak. Djupfryst Mitt, fj hderfO, fisk, agg etc. Or till sitt naringsvarde likvardigt med farskvarans. Hos frukt och gronsaker bevaras vitaminerna bathe an vid nagon annan konserveringsmetod, och manga fryskonserver maste naringsmassigt sett anses overlagsna de s. k. farskvarorna, som genom ofornuftig lagring under flera dagar for-brat det mesta av sin naring. CLASS INTERNATIONAL SWEDISH A 23 b53 c: 3/01 PATENT AND REGISTRATION AGENCY Ans. 10 376/1957 was received on 15/11 1957 issued on 28/10 1963 GV LARSON, STOCKHOLM Sat of treating frozen foods The preservation of Frisian preservation over other preservation methods is described by the scientist in this field. taste. Frozen Mitt, fj hderfO, fish, agg etc. etc. to its nutritional value equivalent to that of farskvaran. In fruit and vegetables, the vitamins are preserved both by some other method of preservation, and many frozen preserves must be considered nutritionally superior to the so-called fresh products, which through irrational storage for several days consumed most of their nutrition.

Fryskonserveringen har under de senaste artiondena utvecklats mycket hastigt, och de djupfrysta livsmedlen ha mar och mer kommit till anvandning icke blott inom de enskilda hushallen, utan aven mom livsmedelsindustrin och mom storkoken. Frisian preservation has developed very rapidly in recent decades, and the frozen foods have more and more been used not only in the individual households, but also in the food industry and in the catering industry.

Samtidigt ha emellertid problemen rorande behandlingen av de djupfrysta livsmedlen for att darav bereda matratter for konsumtion gjort sig alltmer markbart gallande. Icke blott satten att behandla de djupfrysta produkterna, utan Oven tiden for behandlingen aro faktorer av avgorande betydelse f6r att man skall erhalla forstklassiga resultat. Stora anstrongningar ha gjorts for att fa fram metoder for att forhindra fordarv av livsmedlens ursprungliga, hogklassiga egenskaper. At the same time, however, the problems concerning the processing of frozen foods in order to prepare mattresses for consumption have become increasingly markedly debilitating. Not only is it possible to treat the frozen products, but also the time for the treatment are decisive factors for obtaining first-class results. Great efforts have been made to develop methods to prevent spoilage of the original, high-class properties of food.

De djupfrysta livsmedlen saluforas dels ran, dels sasom halvfabrikat, dvs. delvis fardigheredda till matratter, dels Oven i form av fullt fardiga matratter. I vilket tillredningsstadium de On befinna sig erbjuder upptiningen och fardigberedningen av livsmedlen for direktkonsumtion problem, som sammanhanga med varmeoverforingen eller tillforandet till varan av det antal varmekalorier av viss temperatur, som erfordras for enbart upptining, for kokning, stekning etc. The frozen foods are marketed partly as robbery, partly as semi-finished products, ie. partly ready-made for mattresses, partly Oven in the form of fully finished mattresses. The stage of preparation of the On offers the thawing and preparation of the food for direct consumption problems related to the heat transfer or the addition to the product of the number of heat calories of a certain temperature required for thawing only, for cooking, frying etc.

Det vanligaste, konventionella sattet att upptina livsmedel Or att placera dem i fria luften av rumstemperatur och lata dem an taga den omgivande luftens temperatur. PA •Ott upptinade livsmedel bl6tas emellertid ned och infekteras ocksa mycket latt. Denna form for upptining Or Oven forenad med mAnga andra nackdelar, exempelvis oxidering av fetter genom paverkan av luftens syre, fOrdairy av vitaminer etc., forutom att det erfordras betydande utrymmen och OtgOr tang tid for upptiningsprocessen. The most common, conventional way of thawing foodstuffs is to place them in the open air at room temperature and allow them to absorb the ambient air temperature. PA • However, defrosted foods are soaked down and also infected very easily. This form of thawing is also associated with many other disadvantages, such as oxidation of fats by the action of oxygen in the air, consumption of vitamins, etc., in addition to the fact that significant spaces and time are required for the thawing process.

En djupfryst ravara som skall kokas nedlagges i ett karl med kokande vatten. Darvid riskerar man emellertid att den yttre delen av varan blir Overkokt, innan de inre delarna blivit fardigkokta. De yttre delarna bli ocksa uppmjukade och nedblotta och varan fOrlorar sin konsistens. Direkt stekning av djupfrysta ravaror medfor Oven betydande olagenheter genom att de yttre skikten bliva hart stekta och branda, innan de inre skikten blivit fOrdigstekta. Avgangen av vatanga fran varans inre innebar ocksa, att stekskorpan blir mjuk. A frozen ravara to be boiled is placed in a bowl of boiling water. However, there is a risk that the outer part of the product will become overcooked, before the inner parts have been cooked. The outer parts are also softened and exposed and the product loses its texture. Direct frying of frozen raw materials also causes significant irregularities in that the outer layers are hard-fried and burnt, before the inner layers have been completely fried. The departure of vatanga from the interior of the product also meant that the crust became soft.

Vid all behandling av djupfrysta livsmedel, vare sig det galler raa livsmedel eller sadana tillredda genom kokning, stekning etc. i form av halvfabrikat eller fullt fardiga matratter, Or det alltid vardefullt att kunna tillfora erforderligt varme pa kortast mOjliga tid och utan att forandra varans karaktar. Manga olika metoder ha provats for att na forstklassiga resultat, men nagon fullt tillfredsstallande metod har hittills icke kommit till anvandning. In all processing of frozen foods, whether raw foods or such prepared by cooking, frying, etc. in the form of semi-finished or fully prepared dishes, it is always valuable to be able to supply the required heat in the shortest possible time and without changing the nature of the product. . Many different methods have been tried to achieve first-class results, but no fully satisfactory method has been used so far.

Foreliggande uppfinning avser ett satt att astadkomma saval upptining som varans f Ordigberedning i ett och samma forlopp utan att de patalade olagenheterna ifragakomma. For detta andamal inforas livsmedlen i fruset tillstand i ett slutet ugnsrum innehallande en varm behandlingsatmosfar, i vilken livsmedlen snabbt upptinas. Enligt uppfinningen anvandes som behandlingsatmosfar i ugnsrummet overhettad vattenanga, vars tryck under behandlingen halles vid 0,2- 2— — ato och temperaturen_ vid 125-400° C. Foretradesvis fortsattes behandlingen genom att livsmedlet far kvarstanna i ugnsrummet tills Onskad behandlingsgrad, exempelvis enbart upptining och kokning eller upptining, kokning och stekning, uppnatts. Ugnsrummet kan varmas genom lampliga varmeelement, t. ex. elektriska varmestralningselement, som kunna vara installbara. The present invention relates to a method of effecting both thawing and the preparation of the article in one and the same process without the patched malfunctions being questioned. For this purpose, the food is introduced in the frozen state into a closed oven room containing a warm treatment atmosphere, in which the food is quickly thawed. According to the invention, overheated water vapor was used as the treatment atmosphere in the oven chamber, the pressure of which during the treatment is kept at 0.2-2 ° and the temperature at 125-400 ° C. Preferably, the treatment is continued by allowing the food to remain in the oven chamber until undesired treatment, e.g. and boiling or thawing, boiling and frying, achieved. The oven room can be heated by suitable heating elements, e.g. electric heat radiating elements, which may be installable.

Dessa element alstra erforderligt antal varmekalorier dels f6r att astadkomma overhettning av den fran en angalstrare in i ugnen instrommande m.attade vattenangan, dels for att genomfora saval upptining av livsmedlet som den avsedda koknings- eller stekningsprocessen. These elements generate the required number of heat calories, partly to cause overheating of the water vapor entering the oven from an angler into the oven, and partly to carry out the defrosting of the food as well as the intended cooking or frying process.

Den overhettade angan kommer i ugnen i beroring med det frysta livsmedlet, som bildar den kallaste kroppen i ugnsrummet, angan intranger i livsmedlet, kondenserar snabbt i detta under avgivande av varme i livsmedlets inre, och overgar darvid till mat-tad anga. Den mattade angan s6ker sig upp till livsmedlets yta, traffas dar av varmestra, larna fran varmeelementen och overgar till overhettad anga, som anyo medverkar vid processens genomforande. Det uppstar alltsa en vaxelverkan mellan intrangning av Overhettad anga i livsmedlet och avgang av mattad anga fran livsmedlet. Sasom resultat harav omgives varan av ett skikt eller en atmosfar av mattad inga som hindrar stralningsvarmet att traria varans yta. Detta skikt minskar i tjocklek alltefter som varans temperatur stiger och narmar sig den mattade angans ternperatur, som vid exempeIvis ett tryck av 1 ato är c:a 110° C. Det skyddande skiktet forsvinner nar varan ej langre bildar den kallaste kroppen i ugnsrummet, dvs. nar dess temperatur uppgar till 110° C och kokningsprocessen är genomford. Processen overgar dä till en stekningsprocess genom att varmestralarna, som kunna ha exempelvis en installd ternperatur av 3000 G, traf fa varans yta. - Till skillnad fran vad fallet är med vissa kanda forfaranden, som for upptining av livsmedel anvanda gas och eventuellt mattad anga, uppnas genom anvandning av overhettad anga enligt uppfinningen att angan genomstrommar livsmedlet aven om trycket i ugnsrummet Mlles konstant, och att anordningar for att astadkomma tryckvariationer kunna undvaras. Genom att temperaturer avsevart Over kokpunkten kunna anvandas uppnas dessutom, att icke Mott upptining utan aven stekning och kokning av livsmedlet kart ske i ett sammanhang. liven upptiningen gar givetvis snabbare vid den hogre temperaturen an vid en lagre. Om man skulle anvanda sä hOga temperaturer med annan gas an Overhettad vattenanga, skulle en avsevard uttorkning av livsmedlet intraffa. Detta undvikes med forfarandet enligt uppfinningen. Genom att dels angtrycket och dels temperaturen hos stralningselementen är installbar, kan man valfritt genomfora en upptinings-, kokningseller stekningsprocess av den djupfrysta varan, beroende pa nar processen avbrytes, dvs. nar det for varje process erforderliga antalet varmeenheter tillforts livsmedlet. Ingen som heist nedblotning av livsmedlet forekommer under processerna, ty eventuellt forekommande Overskottsfuktighet tivergar forst till mat-tad °eh darefter till overhettad anga. Pa grund av att processerna genomforas pa mycket kort tid och i en atmosfar av Overhettad anga avgar ingen arom frail den behandlade varan, fordarvet av vitaminer minskar avsevart och flagon oxidation av fetter kan icke forekomma, enar nagon luft icke finnes i ugnsrummet. Metoden loser saledes pa ett hogklassigt satt de ma.' nga problem, som forefinnas da det galler att Overfora djupfrysta livsmedel till fardigt tillstand for konsumtion, varfor darmed ocksa skapats forutsattningar for fryskonservernas Mode och rationella anvandning i kosthallet. The superheated steam enters the oven in contact with the frozen food, which forms the coldest body in the oven compartment, the steam penetrates the food, condenses rapidly in it while giving off heat in the interior of the food, and thereby surrenders to matte steam. The matted vapor seeks its way up to the surface of the food, is hit there by heat rays, the elements from the heating elements and transitions to overheated vapor, which anyo participates in carrying out the process. There is thus an interplay between the intrusion of overheated steam into the food and the departure of matted steam from the food. As a result, the product is surrounded by a layer or an atmosphere of matte none which prevents the radiant heat from tearing the surface of the product. This layer decreases in thickness as the temperature of the product rises and approaches the temperature of the matte steam, which at a pressure of 1 atm is about 110 ° C, for example. The protective layer disappears when the product no longer forms the coldest body in the oven compartment, ie. . when its temperature reaches 110 ° C and the cooking process is complete. The process then turns into a frying process in that the heat radiators, which can have, for example, an installed temperature of 3000 G, hit the surface of the product. In contrast to certain known procedures, such as the use of gas and possibly matte steam for thawing food, it is achieved by using superheated steam according to the invention that the steam flows through the food even if the pressure in the oven chamber is constant, and that devices for producing pressure variations can be dispensed with. By allowing temperatures to be used above the boiling point, it is also achieved that not thawing thawing but also frying and cooking of the food can take place in one context. life thawing is of course faster at the higher temperature than at a warehouse. If one were to use such high temperatures with a gas other than overheated water vapor, a considerable dehydration of the food would occur. This is avoided by the method according to the invention. Because both the steam pressure and the temperature of the radiating elements can be installed, it is possible to carry out a thawing, boiling or frying process of the frozen product, depending on when the process is interrupted, ie. when the required number of heating units for each process is added to the food. No soaking of the food occurs during the processes, because any excess moisture first evaporates to mat- tad ° eh then to overheated steam. Due to the fact that the processes are carried out in a very short time and in an atmosphere of overheated steam, no aroma emits from the treated product, the consumption of vitamins decreases considerably and flake oxidation of fats can not occur, no air is present in the oven compartment. The method thus loses in a high-class way they must. ' nga problems, which exist when it is necessary to Transfer frozen foods to a ready-made state for consumption, which therefore also creates conditions for the Freeze Cans' Fashion and rational use in the diet.

For att belysa metodens overlagsenhet framfor andra metoder ma foljande exempel anforas : En oxstek pa 4 a 5 kg inlagges direkt i ugnsrummet, som har en temperatur av c:a 350° C och innehaller overhettad anga av 2 ato. Steken har vid inlaggningen en temperatur av — 24° C. Utan tillsats av fettamnen är den fardigstekt pa en timme och 35 minuter. Under processen behover ej heller nagon osning av steken verkstallas. Det I steken befintliga fettet soker sig under den vaxelverkande kondenseringen och Overhettningen av angan upp till varans yta, och lagger sig dar som eLt skiki. Da processen avergar till stekning, dvs. nar den under det fOrsta skedet befintliga, skyddande angatmosfaren kring varan forsvunnit, och varmestralarna traffa varans ytskikt, medverkar namnda fettskikt till stekningsprocessens kontinuerliga forlopp. To illustrate the method's overhead unit over other methods, the following examples must be given: A roast beef of 4 to 5 kg is placed directly in the oven room, which has a temperature of about 350 ° C and contains overheated steam of 2 atm. When fried, the steak has a temperature of - 24 ° C. Without the addition of fatty substances, it is cooked in one hour and 35 minutes. During the process, no roasting of the steak needs to be done either. The fat present in the roast seeks its way under the alternating condensation and overheating of the steam up to the surface of the product, and settles there as a skid. Since the process turns into frying, ie. when the protective protective atmosphere around the product, which is present during the first stage, has disappeared, and the heat rays hit the surface layer of the product, the said fat layer contributes to the continuous course of the frying process.

Skulle samma oxstek behandlas pa vanligt konventionellt satt maste den forst sakta upptunas i luft av c:a -I- 4° C under 24-48 timmar for att icke saften skall rinna ut ur steken samt efter upptiningen fardigstekas under en tid av 3 a 3 1/2 timmar. Should the same beef roast be treated in the usual conventional manner, it must first be slowly thawed in air of about -I- 4 ° C for 24-48 hours so that the juice does not run out of the roast and after thawing is finished roasting for a period of 3 to 3 1/2 hour.

Upptiningen, dvs. varans overfOrande fran djupfryst tillstand till det tillstand, da fryspunkten for varans olika bestandsdelar Overskridits och hela varan antagit plusgrader, saval som kokningen eller stekningen av varan ãr genom metoden kombinerad till en fortlopande process, som kan avbrytas nar varan uppnatt det tillstand, enbart upptining, kokning eller stekning, som onskas. The thawing, ie. the transfer of the product from the frozen state to the state when the freezing point of the various constituents of the product has been exceeded and the whole product has assumed plus degrees, as well as the cooking or frying of the product is by the method combined into a continuous process, which can be interrupted when the product cooking or frying, as desired.

Enligt uppfinningen kunna djupfrysta, saval ran som halvberedda och fardigberedda livsmedel behandlas. According to the invention, frozen, savalan as semi-prepared and ready-to-prepare foods can be treated.

Varmelementen kunna anordnas i, utanfor eller innanf8r ugnsrummets vaggytor. — —3 The heating elements can be arranged in, outside or inside the cradle surfaces of the oven room. - —3

Claims

Patent claim:

1. Set to treat frozen foods in which the frozen food is introduced into a closed oven compartment, containing a hot treatment atmosphere, in which the foods are quickly thawed, characterized in that as a treatment atmosphere in the oven compartment was used superheated water vapor, whose pressure during treatment is kept at 0, 2-10 atm and the temperature at 125-400 ° C.

2. S5.tt according to patent claim 1, characterized in that the treatment is continued by allowing the live meal to remain in the oven room until the desired degree of treatment, for example a single thawing and cooking or thawing, cooking and frying, has been achieved. Request publications: Patents from Germany 85 200.