Food or edible material: processes – compositions – and products – Measuring – testing – or controlling by inanimate means – Preparing solid product in final form by heating
Patent
1996-08-08
1999-07-27
Yeung, George
Food or edible material: processes, compositions, and products
Measuring, testing, or controlling by inanimate means
Preparing solid product in final form by heating
426510, 426467, 426523, A23L 100
Patent
active
059286946
DESCRIPTION:
BRIEF SUMMARY
FIELD OF THE INVENTION
The invention relates to a process for the preparation of foodstuffs such as, for example, chipped potatoes, in a hot air oven.
BACKGROUND
Such a process is known, for example, from Patent Application PCT/SE 93/00204.
In the known processes the interior of a hot air oven is heated to a required temperature. Then the foodstuff to be prepared, for example, deep frozen chipped potatoes, is put into a wire basket which can be introduced into the interior and is thus introduced thereinto.
The interior is then cooled, due to the low temperature and the high thermal capacity of the deep frozen foodstuff. For this reason the oven heating system is switched on and an air flow is created inside the oven by a hot air fan. The hot air flow heats the foodstuff by passing through the rotated wire basket containing the foodstuff. When the adjusted required temperature is reached, normally 230.degree. C. in the case of chipped potatoes, the oven heating regulating system begins to keep the temperature constant. At this temperature the so-called steam phase also begins, in which the foodstuff is refined in the oven atmosphere. The moisture escaping from the foodstuff remains in the interior of the oven and thus produces a damp hot oven atmosphere. In the steam phase the introduced foodstuff is merely refined and not browned, since in view of the high moisture no roasting starts on the surface of the foodstuff.
After a predetermined period in the steam phase, which depends on the mass and temperature of the foodstuff introduced and which can be calculated, for example, from the drop in temperature at the start of the process, the interior or refining chamber of the oven is aerated via an air supply channel and vented via an air discharge channel, so that the moist atmosphere can escape and a dry atmosphere be set up. With the required temperature further maintained, the preceding steam phase is followed by a roasting phase in which the foodstuff to be prepared is browned and made crisp by the roasting operation taking place in the dry atmosphere. On conclusion of the roasting phase the preparation of the foodstuff is completed, the oven heating is switched off and the foodstuff can be removed.
In the catering field the object of the prior art process is to achieve as high a throughput of foodstuffs per apparatus used as possible. To this end the objective is preparation times as short as possible.
SUMMARY OF THE INVENTION
It is therefore an object of the invention so to improve the prior art process as to achieve a shorter preparation time for the foodstuffs.
Since during the steam phase the refining chamber is heated to a higher temperature than the required temperature, the refining process takes place more quickly in the steam phase, without any adverse effect on the quality of the foodstuff, since in spite of the high temperature in the refining chamber no smoke is generated.
Also advantageously the air supply for the exchange of atmosphere at the end of the steam phase is heated to the required temperature, since this avoids any drop in temperature during the transition from the steam phase to the roasting phase. This saves the time required for reheating the finishing chamber to the required temperature for the roasting phase.
After the material for refining has been introduced into the refining chamber, advantageously the period of time is determined which is required to reach the required temperature again. This period of time is characteristic for the mass and temperature of the foodstuff introduced, from which the shortest possible duration of preparation can be calculated.
The length of the steam phase and/or the roasting phase is determined in dependence on the period of time discovered, so a uniform product quality is achieved independently of quantity.
Advantageously the prepared refined material is delivered by the manual withdrawal of the basket, followed by the automatic rotation of the basket through 360.degree.. More particularly advantageously the temperature is between 200.
REFERENCES:
patent: 2219329 (1940-10-01), Engels
patent: 4854227 (1989-08-01), Koopman
Derwent WPI English abstract of DE 26 21 927, Gerl/Bosch-Siemens, publ. Nov. 24, 1977.
Derwent WPI abstract of DE 35 18 239-C2, Benson +/Heat & Control, pub. Aug. 1986. Goods!, vol. 8, pp. 721-723 (1974).
"Die vielseitigen Kisten--Backofen: Fur jege Speise die richtige proper treatment! in der kuchenplaner, May 1985, pp. K5-K8.
Barthel Joachim
Ubert Harald
Oliver Milton
Ubert Gastrotechnik G.m.b.H.
Yeung George
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