Food or edible material: processes – compositions – and products – Processes – Heating above ambient temperature
Reexamination Certificate
2000-08-15
2001-11-20
Yeung, George C. (Department: 1761)
Food or edible material: processes, compositions, and products
Processes
Heating above ambient temperature
C426S510000, C426S511000
Reexamination Certificate
active
06319533
ABSTRACT:
SUMMARY OF THE INVENTION
The present invention relates to a system enabling ecologic cooking of food substantially by use of a kettle or external container, a cover, means for regulating the outlet of steam or aeriform fluids (gas generated in cooking of food) and a set of accessories or internal containers for cooking various types of food.
The ecologic cooking, according to the present invention, characterizes by creating an ambient of heat tempered by humidity producing an optimum medium for cooking the various types of food to be cooked isolated from red-hot metal, thereby preventing oxidation of food and other chemical phenomena at molecular level, which are most health injuring, substantially due to alteration of biochemical balance attacking the organic textures and appearing as dermatologic allergy, tumours, ulcer and other stomachic complications.
Ecologic cooking also prevents denutrition and loss of taste in food, and achieves substantial cost efficiency in kitchen. It may be applied to preparing all kind of food, mainly vegetables, legume, milky products, cooked dish, dough, sauces, and seafood (fish and shellfish).
DESCRIPTION OF PRIOR ART
Since displacement of older silt pots made of detersive fire-clay, with low iron content, able to absorb fats and to resist high temperatures, and replacement of this health-excellence using the modern metallic kettle, the problem of chemical alterations became a concern because they derive from the direct exposition of food to red-hot metal. Research work on this matter disclose that contact of food with metallic surface receiving direct action of fire or electrical heating, produces the oxidation of food and other chemical alterations at molecular level that causes health impairing.
Throughout history of use of metallic kettle several methods appeared for mitigating the effects of above mentioned issues. Among them, enamelled metal, teflon coating, water bath and cake pan should be mentioned. They have in common the purpose of mitigating the effects derived from exposing foodstuff to direct contact with red-hot metal. Recognizing the benefits provided by each of those methods, also some problems derived from their use have to be described. Perhaps the most efficient among all those may be the enamelled metal, but there are at least three drawbacks: high cost; extreme fragility which may easily destroy its qualities, due to hits damaging the enamelled surface and thereby exposing the food to red-hot metal, and over-exposition of food to fire-heat or electric heating. The teflon coating is also very expensive and is even brittler than enamel and additionally sensible to loss of qualities just due to rubbing and also exposes foods to heat. The water-bath and the cake-pan are advantageous cooking methods, unfortunately scarcely used at present due to following drawbacks in their use: excessive energy expense and excessive delay due to irregular cooking, normally exposed to cold on top of the food; danger from overflow and following disturbances and noise coming from continuous vertical and oscillatory movements of food containers.
Also known are a plurality of devices for cooking through a steam medium. There is per example a vessel used in Orient, concave shaped like frying pan with cover and furnished with an accessory formed by a timber cylinder including a central mesh for placing food. The bottom portion of said attachment lies on the vessel and in the bottom part there is a space for water evaporation. This device has the drawback to be only adequate for steam-cooking of foods and is not idoneous for any other type of cooking. Additionally it has no system for regulating the outlet of aeriform fluids or steam.
Moreover, there is a kettle on the market which permits to perform cooking by means of a steam ambient. Said kettle is commercially known as “magic oven”. This device comprises an external container its bottom base having an opening for entrance of heat directly from fire. Within the external container an internal container is placed in which food is cooked, this container has also an opening coincident with the opening of the external container. The external container has a series of slots on its top perimeter matching homologous slots arranged on the cover of the external container. Nevertheless this device facilitates the cooking by steam and furthermore has a means for the regulation of steam outlet, its drawback is that it only enables steam-cooking and it has no alternative for food cooking only in water, or cooking food by water and steam. Further, this device permits only cooking of a certain number of food products, having a limiting range if it is required for cooking any kind of food. Moreover, as the internal container rests almost completely on the external container, this causes a heat transfer metal-to-metal, originating a excess of heat within the zone of contact between food and internal container.
Another similar device is marketed under the name “Frigi-Diet”, this device being very similar to the above described one, the difference residing in the bottom opening having a plurality of perforations acting as heat diffuser. In practice, Frigi-Diet shows the same disadvantages as mentioned for “magic oven”.
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Admistradora de Patentes de Invencion Cono sur S.A.
Banner & Witcoff , Ltd.
Yeung George C.
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