WO2007045472A1

WO2007045472A1 - Device and method for barbecuing and cooking

Info

Publication number: WO2007045472A1
Application number: PCT/EP2006/010091
Authority: WO
Inventors: Thomas Hoffmann
Original assignee: Thomas Hoffmann
Priority date: 2005-10-19
Filing date: 2006-10-19
Publication date: 2007-04-26
Also published as: DE102005050445A1

Abstract

The invention relates to a method for heat-treating products to be barbecued and to suitable devices and accessories for carrying out said method. The invention especially relates to the use of a barbecue device, wherein the products to be barbecued are disposed above the heat source and flammable droplets of the products to be barbecued may drop down onto the heat source due to the design of the barbecue device. The relative humidity in the region between the products to be barbecued and the heat source is increased in such a manner as to prevent the flammable droplets dropping down from the products to be barbecued from reacting or burning when they impact the heat source.

Description

Apparatus and method for grilling and cooking

The present invention relates to a method for heat treatment of grill food and suitable devices and accessories for carrying it out.

Barbecuing over the open fire is probably the oldest and most original method of cooking food - it only requires mastery of the fire, but does not require cookware.

The use of conventional charcoal grills as well as the use of electric grills and corresponding devices with lava stones and gas firing, there are the same problems. If the grilled food is above the activated heat source, e.g. On a grate or skewer, leaking grease, marinades or meat juice dripping directly from the grilled food to the heat source. Due to the high temperatures occurring these drops of fat are ignited or reacted by way of chemical reactions to form harmful or carcinogenic substances such as benzopyrene, which leads to combustion and / or contamination of the grate located above the heat source. Consuming the contaminated food can lead to damage to health (cancer) and in most cases it creates a rather limited taste experience. Furthermore, the smoke produced by the burning of the fat additionally pollutes the environment.

To avoid this problem, so-called health grills are known from DE 3126903 A1, in which the unwanted direct combustion of the dripping fat is prevented by the grilled food being arranged vertically, ie standing, and by specially arranged charcoal is grilled. These fuels are usually held vertically by a grate, ie stored one above the other. This arrangement of the heating source to grill food is excluded that the dripping grease can impinge on the heat source, and therefore largely ensured that the dripping fat is involved in any further reaction and collects at the bottom of the device. The disadvantage of this arrangement, however, is that with prolonged grilling time the glowing charcoal sags down, making a uniform grilling and cooking can not be realized.

The frequently encountered grill pans made of mostly aluminum are known eg from DE 82 28 063 Ul. In this grill pan leaking fat and gravy can drain into juice grooves during the grilling process from the grilled food. Furthermore, slots are incorporated in this grill pan, so that the heat radiation generated by the heat source below the grill pan can pass through the slots directly to the grill food. By this slot arrangement, it is largely excluded that in the juice grooves befindlicher fat and gravy dripping through the slots into the grill embers and causes harmful gas evolution. In addition to the additional material for single use is particularly disadvantageous in this grill pan that the slots are often closed by the overlying grill food, so that the direct radiation in this area is particularly strong and it comes easily to partial burns and / or charring at these locations , By contrast, other areas of the grill are heated only indirectly, so that the desired flavor influence of the Grillguts is almost impossible by the grilling gases. In addition, the dripping of fat and / or gravy in or on the heat source located under the grill pan with the associated harmful processes can not be completely avoided. Another grill pan is known from DE 92 02 165 Ul. In this grill pan, the slots are not incorporated in the bead back, but in the side walls of the bead flanks. This arrangement of the gas passage openings allows the grilling gases to flow through these openings unhindered. In addition, this grill pan allows that emerging from the food to be grilled fat can not flow through the slots, but runs into the juice grooves. Although this grill pan has the advantage that the grilled food is cooked by the direct reprecipitation of hot grilling gases and not by the heat radiation of the grill pan, whereby the typical grill taste of the food is maintained. The disadvantage, however, is that the absorption capacity of Wulsttäler for fat and gravy is reduced and from a certain level, the accumulating fat and gravy can flow out through the openings in or on the heating source.

Furthermore, so-called drip pans are known. They are positioned between the food to be grilled and the heat source. From the grilled food leaking fat and / or gravy is in this

Drip pans that contain no slots and filled with water, collected, so that is excluded that dripping fat and gravy on or in the heat source and a harmful gas evolution or

Reburning causes. A disadvantage of these known

Drip pans, however, that the grilled food is heated only indirectly, whereby the desired flavor influence of the

Grillguts is excluded by the grilling gases.

For example, in DE 697 07 208 T2 a cooking appliance is described, which is equipped with a roasting or cooking plate and a cooking vessel arranged underneath, wherein the cooking plate functionally with a container for collecting fats and roasting juices. Both the collecting container and the heating elements are arranged substantially in a plane extending parallel to the cooking plate below the same. The cooking plate contains one or more openings for the passage of cooking fats, wherein the container for collecting fats and Bratsäften is arranged substantially vertically below the orifices of the cooking plate, so that it is ensured by design that possibly passing through the hotplate fats and Bratsäfte completely from Collection container can be collected and can not impinge on the side heating elements. The sump is filled with a sufficient amount of cooling water to prevent the re-burning of the collected fat and gravy.

Many devices of the prior art are equipped with similar means for collecting fats and juices, which is always ensured by the arrangement of these means for each heat source that the fat and juices can not get in contact with the heat source by design. In other words, these devices of the prior art have the common feature, according to which the impact of flammable drops of the food to be cooked on the heating source is excluded by design.

A disadvantage of these known devices is that the cooking plate or Grillguthalter not over the entire surface, including the areas covering the heat source, while ensuring a substantially same cooking or grill result can be used as the plate or the holder functionally different Having areas with different cooking or grilling properties. Although other devices have a consistently same cooking plate or a classic Grillguthalter in the form of a Rosts, however, suffer from the disadvantage of the taste result disadvantage that the sump is located below the entire surface of the plate or the holder and a direct heat effect on the food is therefore excluded.

The object underlying the present invention is therefore to provide an improved method and a device for heat treatment of grill food, with which the disadvantages of the prior art are overcome while ensuring a grill-typical taste experience. In particular, according to the invention, it is intended to ensure that a possible conversion or combustion of the flammable drops of the food to be grilled when it hits the heat source is effectively prevented.

The object is achieved by providing the inventive method according to the main claim and the apparatus according to claim 16. Further, the object is achieved by providing an accessory article according to claim 25, can be equipped with the known per se devices for performing the method according to the invention. Preferred embodiments of these objects are set forth in the respective subclaims.

The inventive method for heat treatment such as for heating, heating, frying, cooking and grilling of grilled food (edible materials) is carried out using a grill device in which the grilled food is arranged above the heat source. Devices suitable according to the invention include gas and electric grills as well as classical devices using charcoal or briquettes and thus any devices in which the fundamental problem exists that by the impact of inflammatory drops of the Grill good on the heat source by chemical reactions (implementations) health and / or taste harmful or undesirable substances that either precipitate on the grill or ignite on the heat source and cause a flame, through which the grilled food suffers burns. According to the invention, therefore, the method provides that the relative humidity in the area between the food to be grilled and the heat source is increased in such a way that a possible conversion or combustion of the flammable drops of the food to be grilled when hitting the heat source is prevented. In other words, the air space between the food to be grilled and the heat source is changed by sufficient intake of water.

In a preferred embodiment, the relative humidity to achieve the effect of the present invention is between 5 and 100 percent, preferably between 15 and 100 percent, more preferably between 35 and 100 percent, and most preferably within a range set between 60 and 100 percent, with the measurement of this value is preferably close to the heat source.

In the context of the experiments which led to the present invention, it has been found that the desired relative humidity can be produced by different treatment of a preferably aqueous liquid. It will be understood by those skilled in the art that the transfer of an aqueous solution or liquid to the state of a vapor or mist can be accomplished both thermally by heating and by the action of ultrasound. According to the invention, it is likewise provided that the preferably aqueous liquid comprises one or preferably several seasonings and / or flavorings to increase the taste experience. _?

As already explained above, the inventive effect is based on the fact that the relative humidity in the region between food to be grilled and heat source, preferably in the region directly above the heat source, during the heat treatment is significantly increased. According to the invention, the water vapor or mist required for the relative humidification of this area can be generated both inside and outside the grilling device, whereby in the case of the second alternative the steam still has to be introduced into the area between the grilling food and the heat source. In the first alternative either a grilling device is used, are introduced into the means for generating water vapor, or uses a corresponding device that already comprises these means.

According to a preferred embodiment, a device is used whose means for generating water vapor is an evaporation surface or an evaporation vessel. It is clear to the person skilled in the art that the particular design of the surface or of the vessel is not subject to any restriction, as long as it is ensured that the effect according to the invention can be realized. Preferably, the surface or the vessel is round, oval, square or meander-shaped. Furthermore, it is preferred that the surface provided for the evaporation in its entirety corresponds to about 5 to 50 percent of the total grilled food area.

For a safe handling and filling or refilling of the means for generating water vapor this includes a supply line through which an aqueous liquid to be evaporated can be introduced, said supply line is sufficiently long, so that an optionally manual introduction can be done without endangering the user. It is obvious that the filling of the agent can also be done via a controller from a reservoir. Furthermore, it is preferred that a surface or a vessel is used, the supply line Means for preventing a heating-related reflux against the direction of introduction comprises. It will be understood by one of ordinary skill in the art that various means may be selected for this, the agent preferably being selected from the group consisting of closures such as caps and plugs, flaps, valves, and the like.

As mentioned, according to the invention further devices for carrying out the method according to the invention are provided.

These devices for heat treatment of grilled food basically include a grill pan, which is equipped with a heat source or can be equipped with a heat source, means for receiving a Grillguthalters above the grill pan, wherein inflammatory drops of the food can hit the heat source due to design, and means for increasing the relative humidity in the area between the tub and the receiving means. Preferably, the means for increasing the relative humidity is selected from evaporation surfaces and vessels, which are preferably round, oval, angular or meander-shaped. According to a particularly preferred embodiment, the surface or the vessel consists of a non-combustible material and comprises a feed line, via which an aqueous liquid to be evaporated can be introduced. If a manual introduction is intended, it is preferred that the supply line is sufficiently long so that a risk to the user can be largely excluded. Most preferably, the feed line comprises suitable means for preventing backflow of heating in the opposite direction to the direction of introduction, which are preferably selected from the group consisting of closures such as caps and plugs, flaps, valves and the like.

According to an alternative embodiment, a A device according to the invention as a means for increasing the relative humidity such as for generating water vapor, wherein the means are preferably selected from thermal means and those for the production of ultrasound. According to the invention, this alternative device also requires means with which the water vapor generated is introduced into the region between the grill pan and the receiving means to increase the relative humidity, which can be done both manually and automatically.

So that the present invention can also be applied to already existing devices for heat treatment of grilled food, the invention likewise provides an accessory article exemplified in FIG. 1 for carrying out the process according to the invention in the form of an evaporation surface or an evaporation vessel (1) made of a non-combustible material provided with a feed line (2) via which an aqueous liquid to be evaporated, for example in the region of an enlarged filling opening (6), can be introduced. Again, it is preferred that the supply line (2) is sufficiently long, so that an optionally manual introduction can be done without endangering the user. Furthermore, it is preferred that the surface or the vessel (1) is round, oval, angular or meander-shaped. According to a particularly preferred embodiment, the feed line (2), which may comprise a heat-resistant insulated handle in the region of the filling opening, comprises means for preventing a heating-related reflux against the direction of introduction, for example from the group consisting of closures such as caps and plugs, flaps, Valves and equivalent means can be selected. As shown in Figure 1, the accessory according to the invention is preferably equipped with a hinged joint with non-return flap (3). It may be provided for certain grilling devices to secure the air flow provided from below that the accessory article has at least two foot-like extensions (4), so that the air flow can reach the heat source (eg charcoal) largely unrestricted. Further, it is preferred that the top of the surface or vessel has an optionally removable grid-like cover (5) to prevent the ingress of undesirable parts (eg charcoal, grill stock components).

Due to the invention, grilling without aluminum foil, aluminum dishes or the like is direct, e.g. possible on a grate without igniting the fat and / or the gravy emerging from the grilled food when hitting the heat source and thereby forms carcinogenic substances. Another advantage of this arrangement is that the grilled food comes directly into contact with the charcoal smoke and the grilled food thus gets the typical grill taste. From the application of the method according to the invention there is also a total reduced smoke nuisance and no flame formation, since there is no burning of fat and / or gravy.

Claims

claims

1. A method for heat treatment of grill food using a grill device in which the food to be grilled is placed above the heat source and can impact on the heat source in the inflammatory drops of the food due to the design, characterized in that the relative humidity in the area between the food to be grilled and the heat source is increased so that a possible implementation or combustion of the inflammable drops of the food to be grilled is prevented when hitting the heat source.

A method according to claim 1, characterized in that the relative humidity is between 5 and 100 percent, preferably between 15 and 100 percent, more preferably between 35 and 100 percent, and most preferably one Value is set between 60 and 100 percent.

3. The method according to claim 1 or 2, characterized in that the desired relative humidity is generated by suitable treatment of an aqueous liquid.

4. The method according to claim 3, characterized in that the treatment is a thermal treatment and / or a

Treatment with ultrasound is.

5. The method according to claim 3, characterized in that the aqueous liquid comprises seasonings and / or flavorings.

6. The method according to any one of claims 3 to 5, characterized in that the water vapor required to achieve the desired relative humidity is generated within the grill device.

7. The method according to any one of claims 3 to 5, characterized in that the water vapor required to achieve the desired relative humidity produced outside of the grill device and is introduced into the region between the grill food and the heat source.

8. The method according to claim 6, characterized in that a grilling device is used which comprises means for generating water vapor.

9. The method according to claim 6, characterized in that means for generating water vapor are introduced into the grill device.

10. The method according to claim 8 or 9, characterized in that the means for generating water vapor is an evaporation surface or an evaporation vessel.

11. The method according to claim 9, characterized in that the surface or the vessel is round, oval, square or meander-shaped.

12. The method according to claim 10, characterized in that the surface or the vessel comprises a feed line through which an aqueous liquid to be evaporated can be introduced.

13. The method according to claim 12, characterized in that the supply line is sufficiently long, so that an optionally manual introduction can take place without endangering the user.

14. The method according to claim 12 or 13, characterized in that the supply line comprises means for preventing a heating-related backflow opposite to the direction of introduction.

15. The method according to claim 13, characterized in that the means is selected from the group consisting of closures such as caps and plugs, flaps, valves and equivalent means.

16. A device for heat treatment of grilled food comprising a grill pan, which is equipped with a heat source or can be equipped with a heat source, and means for receiving a Grillguthalters above the grill pan, in which flammable drops of the grilling material due to the design impact on the heat source, characterized in that the device further comprises means for increasing the relative humidity in the region between the trough and the receiving means.

17. The device according to claim 16, characterized in that the means for increasing the relative humidity among evaporation surfaces and vessels is selected.

18. The apparatus according to claim 17, characterized in that the evaporation surface or the Verdunstungsgefäδ is round, oval, square or meander-shaped.

19. The apparatus according to claim 16, characterized in that the means for increasing the relative humidity such

Generating water vapor includes.

20. The device according to claim 19, characterized in that the means under thermal means and such Generation of ultrasound are selected.

21. The device according to claim 19 or 20, characterized in that it comprises means with which the water vapor generated to increase the relative humidity in the area between the grill pan and the receiving means is initiated.

22. Device according to one of claims 16 to 18, characterized in that the evaporation surface or the

Evaporative vessel consists of a non-combustible material and includes a supply line through which an aqueous liquid to be evaporated can be introduced.

23. The device according to claim 22, characterized in that the supply line is sufficiently long, so that an optionally manual introduction can take place without endangering the user.

24. The device according to claim 23, characterized in that the supply line comprises means for preventing a heating-related reflux against the direction of introduction.

25. An accessory for carrying out the method according to any one of claims 1 to 6 in the form of an evaporation surface or an evaporation vessel made of a non-combustible material having a feed line through which an aqueous liquid to be evaporated can be introduced.

26. Accessory according to claim 25, characterized in that the supply line is sufficiently long, so that an optionally manual introduction can take place without endangering the user.

27. An accessory according to claim 26, characterized in that the supply line comprises means for preventing a heating-related backflow opposite to the direction of introduction.

28. An accessory according to any one of claims 25 to 27, characterized in that the surface or the vessel is round, oval, square or meander-shaped.