WO2011079373A1 - Système et procédé de cuisson d'un produit alimentaire - Google Patents

Système et procédé de cuisson d'un produit alimentaire Download PDF

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Publication number
WO2011079373A1
WO2011079373A1 PCT/CA2010/001944 CA2010001944W WO2011079373A1 WO 2011079373 A1 WO2011079373 A1 WO 2011079373A1 CA 2010001944 W CA2010001944 W CA 2010001944W WO 2011079373 A1 WO2011079373 A1 WO 2011079373A1
Authority
WO
WIPO (PCT)
Prior art keywords
food product
frying
section
baking
cooked food
Prior art date
Application number
PCT/CA2010/001944
Other languages
English (en)
Inventor
Edwin G. Atwell
Original Assignee
Atwell Edwin G
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 Atwell Edwin G filed Critical Atwell Edwin G
Priority to EP10840242.1A priority Critical patent/EP2519116A4/fr
Priority to MX2012007625A priority patent/MX2012007625A/es
Publication of WO2011079373A1 publication Critical patent/WO2011079373A1/fr

Links

Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21B—BAKERS' OVENS; MACHINES OR EQUIPMENT FOR BAKING
    • A21B5/00—Baking apparatus for special goods; Other baking apparatus
    • A21B5/08—Apparatus for baking in baking fat or oil, e.g. for making doughnuts
    • 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
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
    • A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil

Definitions

  • the present invention relates to the field of food product cooking systems and methods.
  • Cooking is most generally defined as a process of
  • Cooking can involve baking, frying, grilling, boiling, steaming and microwaving, to name but a few examples.
  • Various methods use differing levels of heat and moisture and by varying cooking time of a particular food product and the method used can greatly affect the end result of the cooked food.
  • a cooked food product comprising: i) a frying section for receiving and frying an uncooked food product to produce a partially cooked food product; ii) a transition section operatively connected to the frying section for receiving and conveying the partially cooked food product at a substantially stable food temperature; and iii) a baking section operatively connected to the transition section for receiving and baking the partially cooked food product conveyed from the transition section to produce the cooked food product.
  • Certain exemplary embodiments can provide a system for producing a cooked food product, the system comprising: i) means for frying an uncooked food product in a frying medium to produce a partially cooked food product; ii) means for baking the partially cooked food product to produce the cooked food product; and iii) means for transitioning the partially cooked food product from the means for frying to the means for baking at a
  • Fig. 1 is a schematic illustration of a food cooking system and method according to an embodiment of the present invention
  • Fig. 2 is a detailed side schematic illustration of the food cooking system shown in Fig. 1;
  • Fig. 3 is a top view of a portion of the conveyance mechanism shown in Fig. 2;
  • Fig. 4 is a perspective view of the system of Fig. 1 shown from the frying section;
  • Fig. 5 is a perspective view of the system of Fig. 1 shown from the baking section;
  • Fig. 6 is a detailed side view of a section of the system of Fig. 1 shown with the cover of the transition section removed.
  • Fig. 1 schematically illustrates a system 10 for cooking a food product (such as donuts, fish sticks, french fries, onion rings, calamari rings, chicken pieces, etc.).
  • the system 10 includes a frying section 12 operable with a transition section 14 and a baking section 16 operable with the transition section 14.
  • An uncooked food product 20 is introduced into the frying section 12 to initiate the cooking process and produce a partially cooked food product 22.
  • the partially cooked food product 22 produced in the frying section 12 is received by and conveyed through the transition section 14 at a stable food temperature to the baking section 16 to complete the cooking process and produce a cooked food product 24.
  • the transition section 14 assists in limiting/reducing the cooling of the partially cooked food product 22 by maintaining a temperature in the transition section 14 to substantially maintain the temperature of the partially cooked food product 22 prior to completing the cooking process in the baking section 16.
  • the frying section 12 includes a
  • tank/reservoir 30 for retaining a supply of a frying medium 32 (such as cooking oils, lard, shortening, etc.) and a heater 34 for heating the frying medium 32 to a temperature suitable for frying the uncooked food product.
  • the temperature of the frying medium 32 is controlled by a controller A 42, which is connected to the heater 34.
  • the temperature of the frying medium 32 varies depending on the type of food being cooked but typically ranges from 250° F to 500° F (120° C to 260°C) .
  • the frying medium temperature can be between 325° F to 375° F (160° C to 190°C)
  • the frying medium temperature can be between 350° F to 450° F (175° C to 230°C) .
  • the uncooked food product 20 is initially deposited in the tank 30 for frying (i.e., the food is substantially surrounded by the frying medium to ensure an even frying process) .
  • the frying section 12 may also include a flipping mechanism 36 for flipping the food product during the frying process to assist in evenly cooking both sides of the food product.
  • the transition section 14 includes a heat retention mechanism for maintaining the partially cooked food product 22 at a stable food temperature (i.e., to minimize food temperature loss during transfer from the frying section 12 to the baking section 16) .
  • a heat retention mechanism for maintaining the partially cooked food product 22 at a stable food temperature (i.e., to minimize food temperature loss during transfer from the frying section 12 to the baking section 16) .
  • an insulated cover 38 (made from double wall insulated stainless steel, for example) acts as the heat retention mechanism for maintaining the partially cooked food product 22 at a stable food
  • the temperature in the transition section 14 is similar to the temperature in the baking section 16, and remains generally stable.
  • the partially cooked food product 22 can effectively start the baking process in the transition section 14 based on this heat transfer from the baking section 16.
  • Other heat retention mechanisms can be used n the transition section 14, such as fans that can rranged to blow warm air in the transition section
  • the baking section 16 includes an oven enclosure 70 (see Figs. 4-6) having an entry opening 72 and an exit
  • the baking temperature varies depending on the type of food being cooked but typically ranges from 300° F to 400° F (145° C to 205°C) .
  • the temperature of the heating sources 40 can be controlled by the controller A 42 or with a separate controller B 44.
  • the system 10 includes a conveyance mechanism for moving the food product through the various sections 12, 14, and 16.
  • the conveyance mechanism can included either singly or in combination: a continuous conveyor belt type system 50 (as shown), blowers, oil stream, and moving trays.
  • the conveyance mechanism 50 can be one continuous system that extends through all sections 12, 14, and 16 or can be separate, independent and operably connected sub-systems such that the food product (at the various stages of preparation 20, 22, 24) moves through the sections 12, 14, and 16 in a manner to permit proper cooking of the food product .
  • a motor 52 drives the movement/speed of the conveyance mechanism 50.
  • the motor 52 is controlled by the
  • controller A 42 which can also be used to control the temperature of the frying medium 32 (as discussed above) .
  • the speed at which the food moves through the various sections 12, 14, and 16 depends on the type of food being prepared. See Table 1 for specific examples and for a comparison with traditional frying methods. For many food products, such as donuts, chicken pieces, and frozen fish the overall cooking time through the system 10 is similar to the cooking time using frying alone, yet with healthier benefits as less fat is absorbed by the food product using the system 10.
  • the conveyance mechanism 50 starts in the tank 30, from a food receiving region 60a, to a frying region 60b and then, after being partially cooked, to a transfer region 60c and finally to the baking region 60d.
  • the regions 60a and 60b are shown as overlapping since the defined regions are approximate.
  • a section 62 of the conveyance mechanism 50 is upwardly angled for lifting the partially cooked food product 22 from the tank 30.
  • a further section 64 transitions the conveyance mechanism 50 to the baking region 60d (i.e., into entry opening 72 of the oven enclosure 70) in the baking section 16.
  • the conveyance mechanism 50 includes a perforated surface 90 as shown in Fig. 3 for enabling the draining of frying medium residue from the partially cooked food product 22 during conveyance from the frying section 12 to the baking section 16.
  • system 10 includes a

Landscapes

  • Chemical & Material Sciences (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Polymers & Plastics (AREA)
  • Baking, Grill, Roasting (AREA)
  • General Preparation And Processing Of Foods (AREA)

Abstract

L'invention porte sur un système et sur un procédé de production d'un produit alimentaire cuit à l'aide de sections multiples. Le système comprend une section de friture, destinée à recevoir et frire un produit alimentaire non cuit afin de produire un produit alimentaire partiellement cuit, une section de transition reliée en fonctionnement à la section de friture afin de recevoir et transporter le produit alimentaire partiellement cuit à une température d'aliment sensiblement stable, et une section de cuisson reliée en fonctionnement à la section de transition afin de recevoir et cuire le produit alimentaire partiellement cuit transporté à partir de la section de transition pour produire le produit alimentaire cuit.
PCT/CA2010/001944 2009-12-30 2010-12-09 Système et procédé de cuisson d'un produit alimentaire WO2011079373A1 (fr)

Priority Applications (2)

Application Number Priority Date Filing Date Title
EP10840242.1A EP2519116A4 (fr) 2009-12-30 2010-12-09 Système et procédé de cuisson d'un produit alimentaire
MX2012007625A MX2012007625A (es) 2009-12-30 2010-12-09 Sistema y metodo para cocinar un producto alimenticio.

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
CA2689352A CA2689352A1 (fr) 2009-12-30 2009-12-30 Systeme et methode de cuisson d'un produit alimentaire
CA2,689,352 2009-12-30

Publications (1)

Publication Number Publication Date
WO2011079373A1 true WO2011079373A1 (fr) 2011-07-07

Family

ID=44225532

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/CA2010/001944 WO2011079373A1 (fr) 2009-12-30 2010-12-09 Système et procédé de cuisson d'un produit alimentaire

Country Status (4)

Country Link
EP (1) EP2519116A4 (fr)
CA (1) CA2689352A1 (fr)
MX (1) MX2012007625A (fr)
WO (1) WO2011079373A1 (fr)

Citations (11)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CA1001050A (en) * 1974-01-23 1976-12-07 Eaton Corporation Fluid flow control
US4183966A (en) * 1978-04-14 1980-01-15 The Board of Regents of the Oklahoma Agricultural & Mechanical Colleges acting for and on behalf of Oklahoma State University of Agriculture and Applied Science Method of manufacturing a high protein snack food
US4285979A (en) 1978-05-30 1981-08-25 Izzi Edmund F Bread making process and product thereof particularly well suited for freezing and reheating
US4325295A (en) 1979-02-21 1982-04-20 Heat And Control, Inc. Apparatus for preparing french fried potatoes
US4978548A (en) * 1989-09-21 1990-12-18 Valley Grain Products, Inc. Method and apparatus for continuous producing of tortilla chips
US6132783A (en) 1999-07-12 2000-10-17 Rajapakse; Vinodh N. Method of cooking bone-in poultry food items
JP2001161287A (ja) * 1999-12-13 2001-06-19 Gourmet Kineya Co Ltd 揚物の製造方法
US20080182007A1 (en) 2007-01-31 2008-07-31 Frito-Lay North America, Inc. Fried legume snack food
WO2010057299A1 (fr) 2008-11-20 2010-05-27 Atwell Edwin G Procédé de préparation de produits cuits pauvres en graisses et plus pauvres en graisses, et produits obtenus à partir de ceux-ci
US20100247727A1 (en) * 2009-02-23 2010-09-30 Atwell Edwin G System and Method for Cooking a Food Product
WO2011025370A1 (fr) 2009-08-25 2011-03-03 Csm Nederland B.V. Produit farineux prêt à consommer et procédé pour le préparer

Patent Citations (11)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CA1001050A (en) * 1974-01-23 1976-12-07 Eaton Corporation Fluid flow control
US4183966A (en) * 1978-04-14 1980-01-15 The Board of Regents of the Oklahoma Agricultural & Mechanical Colleges acting for and on behalf of Oklahoma State University of Agriculture and Applied Science Method of manufacturing a high protein snack food
US4285979A (en) 1978-05-30 1981-08-25 Izzi Edmund F Bread making process and product thereof particularly well suited for freezing and reheating
US4325295A (en) 1979-02-21 1982-04-20 Heat And Control, Inc. Apparatus for preparing french fried potatoes
US4978548A (en) * 1989-09-21 1990-12-18 Valley Grain Products, Inc. Method and apparatus for continuous producing of tortilla chips
US6132783A (en) 1999-07-12 2000-10-17 Rajapakse; Vinodh N. Method of cooking bone-in poultry food items
JP2001161287A (ja) * 1999-12-13 2001-06-19 Gourmet Kineya Co Ltd 揚物の製造方法
US20080182007A1 (en) 2007-01-31 2008-07-31 Frito-Lay North America, Inc. Fried legume snack food
WO2010057299A1 (fr) 2008-11-20 2010-05-27 Atwell Edwin G Procédé de préparation de produits cuits pauvres en graisses et plus pauvres en graisses, et produits obtenus à partir de ceux-ci
US20100247727A1 (en) * 2009-02-23 2010-09-30 Atwell Edwin G System and Method for Cooking a Food Product
WO2011025370A1 (fr) 2009-08-25 2011-03-03 Csm Nederland B.V. Produit farineux prêt à consommer et procédé pour le préparer

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
See also references of EP2519116A4 *

Also Published As

Publication number Publication date
CA2689352A1 (fr) 2011-06-30
EP2519116A4 (fr) 2014-05-21
MX2012007625A (es) 2012-12-17
EP2519116A1 (fr) 2012-11-07

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