WO2013083444A1

WO2013083444A1 - Food treating device with a treatment compartment which can be supplied with moisture and which can be pressurized

Info

Publication number: WO2013083444A1
Application number: PCT/EP2012/073763
Authority: WO
Inventors: Jochen Herbolsheimer; Gudrun Ohrt; Barbara Ranzenberger; Lars Schubert; Daniel Vollmar
Original assignee: BSH Bosch und Siemens Hausgeräte GmbH
Priority date: 2011-12-06
Filing date: 2012-11-28
Publication date: 2013-06-13
Also published as: DE102011087794A1

Abstract

A food treating device (2) is equipped with a treatment compartment (3) which can be pressurized, said treatment compartment (3) also being suppliable with a moist medium. A device system (1, 2) has at least two food treating devices (1, 2), at least one of which is a food treating device (2) with a treatment compartment (3) that can be pressurized and supplied with moisture. The invention also relates to methods for treating food, wherein at least the following step is carried out: generating a vacuum in the treatment compartment (3) which is filled with the food to be treated at the end of a heat treatment process and/or generating a vacuum in the treatment compartment (3) which is filled with the food to be treated before starting a heat treatment process.

Description

FOOD TREATMENT UNIT WITH HUMIDITY AND

PRESSURIZABLE TREATMENT SPACE

The invention relates to a food treatment device with a treatment room, wherein in the treatment room heating energy can be introduced and the treatment room is druckbeaufschlagbar.

DE 103 04 963 A1 discloses a method and a device for baking food, wherein the baking process is carried out at least partially at an operating pressure which is lower than the ambient pressure and the temperature in the baking area is set so that the maximum temperature of the baked goods during of the baking process does not exceed a limit temperature of 175 ° C.

From the industrial sector, Aston Foods AG, Switzerland, discloses the use of a vacuum to vacuum-bake baked goods.

It is the object of the present invention to provide an improved treatment of food, in particular food. This object is achieved according to the features of the independent claims. Preferred embodiments are in particular the dependent claims.

The object is achieved by a food treatment device (also referred to below as "climate chamber") having a treatment space, wherein the treatment space can be pressurized. The treatment room is (also) acted upon by a moist medium. Consequently, the cooking chamber is pressurizable and acted upon with a moist medium, which opens up new possibilities for food treatment. The treatment room can be acted upon in particular individually or in combination with pressure and moist medium. The moist medium may in particular be a water-containing medium, if appropriate with additives such as aromatics. The moist medium may be, for example, water vapor.

It is an embodiment that the moist medium has water-containing aerosol. In contrast to steam humidification, no heat is brought into the unit during the aerosol humidification, so that the air humidity can be adjusted particularly easily and at any temperature. In addition, steam humidification is currently capable of achieving a maximum humidity of 80 percent, while with the help of aerosol humidification it is possible to increase the humidity to almost 100 percent. By aerosol moistening, for example, baked goods can be given greater elasticity, resulting in a better surface (gloss, browning, windowing, less cracking).

The treatment space can be connected to its admission with the moist medium via at least one humidification connection with at least one humidifying device, in particular aerosol generating device.

It is still an embodiment that the treatment chamber is under pressure or evacuated. As a result, the food can be subjected, for example, to vacuum cooling or another vacuum treatment.

For example, the application of vacuum may be applied at the end of a heat treatment process (e.g., baking and / or cooking) to achieve faster cooling of the food (s), thereby allowing the food (s) to be consumed sooner.

Also, the application of vacuum may be applied at the end of a heat treatment process (e.g., baking and / or cooking) to finish heat treatment (e.g., finish baking or cooking) at a lower temperature, thereby resulting in energy savings.

For example, the negative pressure may also be used to increase the final volume of food. So can be improved by the negative pressure, a rise of certain foods (dough, yeast, souffles, etc.). The increase of the final volume by negative pressure can without a heat treatment process or before, during and / or after a heat treatment process, in particular towards or after the end of a heat treatment process.

In addition, moisture can be removed from frozen foods by a vacuum, e.g. without, before or during a heat treatment process (e.g., including a thawing process). So moisture can be removed already at ambient temperature. As a result, the frozen goods (such as French fries or pizza) can be made crispy and crunchy in a subsequent heat treatment. Also, generation of the negative pressure prior to a heat treatment process can improve, especially accelerate, a fermentation phase in baked goods. Thus, a particularly large-pored and airy crumb structure and volume increase can be achieved.

The treatment chamber may be connected to its application with negative pressure via at least one pressure connection with at least one vacuum generating device, in particular vacuum pump.

It is a further embodiment that the treatment space can be pressurized. As a result, for example, a meal treatment process can be accelerated. The treatment chamber may be connected to its application with overpressure via at least one pressure connection with at least one overpressure generating device, in particular a pump. This pump can also be the vacuum pump.

It is yet another embodiment that heating energy can be introduced into the treatment room. Consequently, pressure and / or moisture can also be during a

Heat treatment of food (s) abandon. The treatment room can be acted upon individually or in any combination with heating energy, pressure and / or moist medium. Already by linking an energy input with the introduction of the moist medium, a heat treatment can be improved. For example, higher juiciness and delicacy can be achieved with meat, and biscuits receive a loftier crumb and a crispier and glossier crust, especially with at least partially parallel moisturization. It is also an embodiment that in the treatment room heating energy in the form of electromagnetic radiation can be introduced. This can be done, for example, by means of a microwave generating unit and / or an infrared radiator (eg comprising at least one energy input device with at least one halogen flash lamp or at least one dedicated IR light, etc.). However, additionally or alternatively, at least one resistance heater, etc. can be used with an energy input device.

It is also an embodiment that the food treatment device has at least one opening into the treatment chamber pressure port and at least one opening into the treatment room humidification, the at least one pressure port opens into a ceiling of the treatment room and the at least one humidification port opens into at least one lateral wall of the treatment room , Thus, an effective decoupling or low interaction of the introduction of the moist medium and the generation of the negative pressure can be achieved. Because the moist medium is so far away from the at least one pressure connection that the moist medium is not sucked back to a considerable extent directly through the at least one pressure port. In addition, since the moist medium, in particular aerosol, is heavier than air, it generally floats to the ground and thus also moves away from the at least one pressure connection. However, in principle, the arrangement of the connections on any sides of the treatment room, including a door done. It is advantageous for a uniform distribution of the moist medium development that at least one humidification in each case is present in several lateral walls.

It is also an embodiment that the food treatment device is adapted to set, in particular to regulate a temperature, pressure and / or moisture in the treatment room. By adjusting, in particular control, in particular a pressure (overpressure or underpressure) and / or a degree of humidity (humidification or drying) can be generated and maintained in the treatment room. The temperature, humidity and / or pressure can be sensed by appropriate sensors. For example, it may be set or adjusted to a selected setpoint temperature. The setpoint temperature may be a setpoint temperature in the treatment space and / or a setpoint temperature of the feed. A current temperature of the food in the treatment room may, for example, be sensed by a temperature sensor projecting into the treatment room. A current temperature of the food may alternatively or additionally be measured by means of a core temperature sensor.

In particular, the food (s) may be added to the food handling device in a raw, partially heat-treated, and / or completely heat-treated state.

The food treatment device can be equipped in particular with a control device for operating the food processing device and / or be coupled thereto. The control unit can in particular have a program automatic for the automatic execution of a meal treatment process.

It is also an embodiment that the food handling device is a stand-alone device (the "climate chamber"). The food processing device can be used in particular as a to an oven, in particular oven, matching, additional device. In particular, if the climatic chamber is provided and / or arranged to cooperate with a furnace, the climate chamber may dispense with an energy introduction device or may have an energy introduction device which has a lower heat output compared to the furnace. Food, especially food, may then be changed between the oven and the climatic chamber. In general, a food or food may be taken to the climate chamber for pretreatment, intermediate treatment, aftertreatment or for its entire duration of treatment.

For example, in the climate chamber for the production of pasta, dough may first be fixed under reduced pressure and, if necessary, at elevated humidity. After venting the climate chamber, the dough can be removed and placed in an oven. In the oven, for example, the dough can be partially baked to make bread, and then (for example, after about 70 percent of an otherwise usual baking time) be reintroduced into the climatic chamber. In the climatic chamber, the dough is separated by a vacuum generation its residual moisture at a significantly lower process temperature than usual withdrawn, so that the still partially elastic structure of the baking material undergoes an additional volume increase and is baked. The food treatment device is in particular a household appliance, in particular kitchen appliance.

The object is also achieved by a device system having at least two food handling devices, wherein at least one of the food handling devices is a food handling device as described above (i.e., an environmental chamber). Another food processing device may include, for example, an oven, a microwave oven and / or another cooking appliance. Such a device system is particularly suitable to treat a food or food versatile. It is an embodiment that the device system has a controller or control device, which is set up to divide a food treatment process on the food treatment devices of the device system. The controller may be on one of the devices or distributed across the devices. For example, a user may run a meal handling program by the controller, where the controller controls both the climate chamber and at least one other meal handling device, e.g. an oven controls. By means of the control, an indication can also be given to a user as to when he has to change feed (s) between appliances, and the controller can in particular prepare the appliances for use, e.g. preheat etc.

The object is further achieved by a method for treating food, the method being carried out by means of a food treatment device (climate chamber) as described above or a device system as described above, and wherein the method comprises at least the step: generating a negative pressure in the with treated treatment room (the climatic chamber) equipped end of a heat treatment process. Thus, in particular, a vacuum cooling can be carried out, for example, for other foods than baked goods. The food (s) may have previously been heat treated in the climate chamber or in a separate cooking appliance. The object is also achieved by a method for treating food, wherein the method is carried out by means of a food treatment device (climate chamber) as described above or a device system as described above, and wherein the method comprises at least the step: generating a negative pressure in the with treatment room equipped (the climatic chamber) before starting a heat treatment process.

However, the methods can also be configured differently, in particular as described above.

In the following figures, the invention will be described schematically with reference to an embodiment schematically. Fig. 1 shows an oblique view of a device system with an oven as an upper device and a climatic chamber as a lower device;

2 shows an oblique view of the climate chamber in a more detailed representation.

1 shows a device system 1, 2 with a baking oven 1 as an upper device and a climatic chamber 2 as a lower device of an installation arrangement. 2 shows the climate chamber 2 in a more detailed representation. The climate chamber 2 can for example be purchased separately as a supplement to the oven 1. The climate chamber 2 has a feedable treatment chamber 3 (indicated by dashed lines), which can be closed pressure-tight by a door 4.

The climatic chamber 2 is acted upon by negative pressure and has for this purpose a pressure connection 5 in the form of a connecting piece, which is connected to a vacuum pump 6 or vacuum pump. During operation of the vacuum pump 6, a predetermined negative pressure is set in the treatment chamber 3. The pressure level can be specified on the device side and / or user side. The climatic chamber 2 is able to regulate the pressure level by means of a pressure sensor (o.Fig.) Arranged in a vacuum-pressurized area and a corresponding activation of the vacuum pump 6. The treatment room 3 may also be acted upon with an overpressure, what the appliance door 4 may be locked, for example. The climatic chamber 2 is also acted upon with moist medium in the form of small water droplets (water aerosol) and has for this purpose a humidification 7 in the form of a nozzle, which is connected to a humidifier in the form of an aerosol generating device 8. During operation of the aerosol generating device 8, aerosol is generated and introduced through the humidification port 7 into the treatment chamber 3. A degree of moisture can be specified on the device side and / or on the user side. The climatic chamber 2 is able to regulate the degree of humidity by means of a humidity sensor (o.Fig.) Arranged in a humidified area of the treatment space 3 and a corresponding activation of the aerosol generating device 8.

In order to treat a food in the treatment room 3 at the same time both under negative pressure and in a humid atmosphere, the pressure port 5 opens into a ceiling 9 of the treatment room 3 and the humidifying 7 in at least one lateral wall 10 of the treatment room 3, resulting in a small Interaction results. In order to achieve a spatially uniform humidification, several humidification ports 7 may be present in different lateral walls 10.

The climate chamber 2 also has a heating device 1 1 (dash-dotted lines indicated) for introducing heating energy for heating a food present in the treatment room 3. The heater 1 1 is formed here purely by way of example as a microwave generating unit. By means of the heating device 11, the treatment space 3 or a feed located therein can be heated, in particular, to a different type and / or to an only lower temperature than in the oven 1. In particular, a food may be heated to a maximum of 175 ° C or less.

The climatic chamber 2 is set up to set, in particular regulate, in particular to regulate a temperature, a pressure in the treatment space 3 and / or a moisture in the treatment space 3 and has a control 12 for this purpose.

In the device system 1, 2, the climatic chamber 2 is communicatively coupled to the oven 1. In particular, the controller 12 of the climate chamber 2 with a controller Be coupled 13 of the oven 1, for example wirelessly, as indicated by the jagged arrows. The controller 13 of the oven 1 can control the operation of the oven 1 and can (eg in the sense of a master-slave arrangement) also control the controller 12 of the climate chamber 2 and thus an operation of the climate chamber 2. For example, an operation of the climate chamber (switching on, switching off, setting of operating parameters such as pressure, humidity and / or temperature) via a control panel 14 of the oven 1 set. Also, a cooking program can be set and activated on the oven 1, which uses the climate chamber 2. Consequently, in particular, a meal treatment process can be divided between the oven 1 and the climatic chamber 2.

For example, a user may select and activate a baking program for a pasta on the oven 1. For carrying out the baking program, for example, the user must first equip the treatment chamber 3 of the climatic chamber 2 with dough and close it by means of the appliance door 4. The controller 13 of the oven 1 monitors the climatic chamber 2 and has the following control 12 of the climatic chamber 2 to evacuate the treatment room 3 for a certain period of time (eg fifteen minutes) to a predetermined by the baking program pressure level (to apply a negative pressure, eg between 600 mbar and 800 mbar), at the same time to keep the moisture at a high level (eg to approx. 90 percent) and to warm the dough to approx. 40 ° C. The controller 12 of the climate chamber 2 regulates these setpoints by a corresponding control of the vacuum pump 6, the aerosol generating device 8 and the heater. Upon reaching the specified time period, the user may be notified e.g. an optical and / or acoustic signal is outputted so that it removes the now risen dough on the climatic chamber 2 and into the, e.g. already automatically preheated, oven 1 enters. In the oven 1, the risen dough is heat treated, e.g. baked until about 70 percent of a usual baking time have passed. The partially baked dough is subsequently returned from the oven 1 in the climatic chamber 2 and there vacuum-cooled.

Of course, the present invention is not limited to the embodiment shown. Thus, the functions and configurations of the oven and the climate chamber can be combined in one device.

LIST OF REFERENCES

1 oven

2 climate chamber

3 treatment room

4 appliance door

5 pressure connection

6 vacuum pump

7 humidification connection

8 aerosol generating device

9 ceiling

10 wall

1 1 heater

12 control

13 control

14 control panel

Claims

claims

1. Food treatment device (2) with a pressurizable treatment chamber (3),

characterized in that the treatment space (3) can be acted upon by a moist medium.

2. Food treatment device (2) according to claim 1, characterized in that the moist medium comprises water-containing aerosol.

3. Food treatment device (2) according to any one of the preceding claims, characterized in that the treatment chamber (3) is underdruckbeaufschlagbar.

4. Food treatment device (2) according to any one of the preceding claims, characterized in that the treatment chamber (3) is overpressurable.

5. Food treatment device (2) according to any one of the preceding claims, characterized in that in the treatment chamber (3) heating energy can be introduced.

6. Food treatment device (2) according to claim 5, characterized in that in the treatment chamber (3) heating energy in the form of electromagnetic radiation, in particular by means of a microwave generating unit (1 1) and / or an infrared radiator, can be introduced.

7. Food treatment device (2) according to one of the preceding claims, characterized in that the food treatment device (2) has at least one pressure connection (5) opening into the treatment chamber (3) and at least one humidification connection (7) opening into the treatment space (3), wherein the at least one pressure connection (5) is inserted into a cover (9) of the treatment ment space (3) opens and the at least one humidification port (7) opens into at least one lateral wall (10) of the treatment space (3).

8. Food treatment device (2) according to any one of the preceding claims, characterized in that the food treatment device (2) is adapted to set a temperature, a pressure in the treatment chamber (3) and / or moisture in the treatment chamber (3).

9. Food treatment device (2) according to any one of the preceding claims, characterized in that the food treatment device (2) is an independent device.

10. Device system (1, 2) with at least two food treatment devices (1, 2), characterized in that at least one of the food treatment devices (1, 2) is a food treatment device (2) according to claim 9.

1 1. A device system (1, 2) according to claim 10, characterized in that the device system (1, 2) has a controller (12, 13) which is adapted to a food treatment operation on the food processing equipment (1, 2) of the device system (1, 2) split.

12. A method for treating food, characterized in that the method by means of a food treatment device (2) according to one of claims 1 to 9 or a device system (1, 2) according to any one of claims 10 or 1 1 is performed, and wherein the method at least the step:

Generating a negative pressure in the treatment room (3) equipped with the food to be treated for the end of a heat treatment process.

13. A method for treating food, characterized in that the method by means of a food treatment device (2) according to any one of claims 1 to 9 or a device system (1, 2) according to any one of claims 10 or 1 1 is performed, and wherein the method at least the step: Generating a negative pressure in the treatment room (3) equipped with the food to be treated before starting a heat treatment process.