FR2564289A1 - Novel method of cooking food by frying - Google Patents

Novel method of cooking food by frying Download PDF

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Publication number
FR2564289A1
FR2564289A1 FR8407875A FR8407875A FR2564289A1 FR 2564289 A1 FR2564289 A1 FR 2564289A1 FR 8407875 A FR8407875 A FR 8407875A FR 8407875 A FR8407875 A FR 8407875A FR 2564289 A1 FR2564289 A1 FR 2564289A1
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France
Prior art keywords
sep
cooking
immersion
frying
oil
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FR8407875A
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French (fr)
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Priority to FR8407875A priority Critical patent/FR2564289A1/en
Priority to FR8408167A priority patent/FR2564699A2/en
Publication of FR2564289A1 publication Critical patent/FR2564289A1/en
Pending legal-status Critical Current

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Classifications

    • A—HUMAN NECESSITIES
    • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
    • A47J27/00—Cooking-vessels
    • A47J27/08—Pressure-cookers; Lids or locking devices specially adapted therefor
    • A47J27/0817—Large-capacity pressure cookers; Pressure fryers
    • 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
    • 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
    • A23L5/12—Processes other than deep-frying or float-frying using cooking oil in direct contact with the food

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

Abstract

In the invention, the cooking of the food - especially potato chips - takes place in oil under a partial vacuum. The cooking pressure is advantageously 600 mmHg. Application to automatic machines, the method of the invention making it easy to meet the standards, especially as regards the percentage of polar fatty acids.

Description

Nouveau procedé de cuisson d'aliments en friture.New process for cooking frying foods

La présente invention se rapporte à la cuisson d'aliments par immersion dans une huile alimentaire chaude ou bouillante.The present invention relates to cooking food by immersion in a hot or boiling food oil.

L'invention est particulièrement adaptée à la cuisson des pommes de terre en frites.The invention is particularly suitable for cooking french fries.

L'un des problemes majeurs que l'on rencontre lors de telles cuissons réside dans l'accumulation, au cours des cuissons successives, de produits très nocifs, souvent cancérigènes, dans l'huile de cuisson, du fait de la dégradation thermique de celle-ci notamment.One of the major problems encountered during such cooking lies in the accumulation, during successive cooking, of very harmful products, often carcinogenic, in the cooking oil, due to the thermal degradation of that in particular.

En particulier, on connait le phénomene d'accumulation d'acides gras polaires, qui pose un problème très sérieux.In particular, we know the phenomenon of accumulation of polar fatty acids, which poses a very serious problem.

I1 a été découvert selon l'invention que l'application d'un vide partiel durant la cuisson permettait de réduire dans une proportion considérable la proportion d'acides gras polaires dans l'huile de cuisson, après plusieurs cuissons successives dans la même huile. It has been found according to the invention that the application of a partial vacuum during cooking makes it possible to reduce in a considerable proportion the proportion of polar fatty acids in the cooking oil, after several successive bakes in the same oil.

Cet effet n'était pas prévisible.This effect was not predictable.

On a également noté d'autres avantages tres notables du procédé selon l'invention : réduction des odeurs désagréables de cuisson, maintenance plus facile, économie d'huile.Other very notable advantages of the process according to the invention have also been noted: reduction of unpleasant cooking odors, easier maintenance, saving of oil.

L'invention ouvre donc de nouvelles perspectives à l'industrie des machines automatiques de préparation de frites, notamment aux distributeurs automatiques de frites.The invention therefore opens up new perspectives for the industry of automatic frying machines, in particular automatic vending machines.

En effet, l'un des obstacles majeurs auxquels les fabricants se heurtent actuellement réside dans l'accumulation très rapide des acides gras polaires nocifs, dont le taux atteint très rapidement le plafond fixé par les normes.Indeed, one of the major obstacles that manufacturers are currently facing is the very rapid accumulation of harmful polar fatty acids, whose rate quickly reaches the ceiling set by the standards.

Au contraire, selon l'invention, le taux de produits nocifs reste très faible, même après de nombreuses cuissons.On the contrary, according to the invention, the rate of harmful products remains very low, even after many firings.

L'exemple suivant illustre l'invention sans toutefois en limiter la portée.The following example illustrates the invention without limiting its scope.

Matériel - Le Matériel de Base utilisé est un récipient muni d'un couvercle type cocotte minute. L'avantage étant de disposer d'une enceinte fermant hermétiquement. Material - The Base Material used is a container with a pressure cooker type lid. The advantage is to have a hermetically sealed enclosure.

- Modifications réalisées . Mise en place d'une fenêtre sur le couvercle, de façon à déterminer le temps de cuisson par simple observation visuelle suivie d'une dégustation sommaire.- Modifications made. Set up a window on the lid, so as to determine the cooking time by simple visual observation followed by a tasting summary.

. Orifice pratiqué sur le couvercle permettant de relier l'enceinte à la pompe à vide. . Hole on the lid to connect the enclosure to the vacuum pump.

Prévision d'un passage de sonde pour les prises de température dans la cocotte minute. Prediction of a probe passage for temperature measurements in the pressure cooker.

Dans un second temps une modification supplémentaire est intervenue sur ce matériel.In a second time an additional modification took place on this material.

. L'orifice reliant l'enceinte a la pompe à vide a été sensiblement agrandi en diamètre de façon à faciliter l'évacuation de la vapeur d'eau présente. . The orifice connecting the enclosure to the vacuum pump has been substantially enlarged in diameter so as to facilitate the evacuation of the water vapor present.

Matériel annexe - Trompe â vide - Pompe à vide de Laboratoire - Caractéristiques : Débit fonction du Vide
. 635 mmHg : 0,6 1 / minute
. O mmHg : 31 1 / minute
Exemple
Utilisation de frites précuites congelées Emploi d'huile d'Arachide Proportion : 1,5 1 d'huile / 150 g de frites . Température de friture : 1800C - 185 0C Essais Témoin en parallèle Aspiration : Pompe à eau Pression : 600 mmHg.Ancillary Equipment - Vacuum Trump - Laboratory Vacuum Pump - Features: Vacuum Function Flow
. 635 mmHg: 0.6 1 / minute
. O mmHg: 31 1 / minute
Example
Use frozen pre-fried fries Use peanut oil Proportion: 1.5 1 oil / 150 g french fries. Frying temperature: 1800C - 185 0C Tests Parallel indicator Suction: Water pump Pressure: 600 mmHg.

Dans une friteuse munie d'un dispositif de mise sous vide partiel, telle que décrite ci-dessus, on effectue la cuisson de frites représentant environ 10 % du volume de l'huile de cuisson.In a fryer equipped with a partial evacuation device, as described above, fries of about 10% of the volume of the cooking oil are cooked.

La temperature de l'huile est réglée à 180-1850C.The oil temperature is set at 180-1850C.

On effectue deux essais.Two tests are carried out.

Il existe de nombreux critères d'evaluation de la qualité de l'huile, tels que l'acidité, le point de fumée , l'absorbance W à 232 et 270nm
Ces critères ne constituent qu'une mesure indirecte de l'état d'oxydation de l'huile. Pour cette raison, nous avons choisi la-technique reconnue par 1'IUPAC (Union Internationale de Chimie pure et appliquée).There are many criteria for assessing the quality of the oil, such as acidity, smoke point, absorbance W at 232 and 270nm
These criteria are only an indirect measure of the oxidation state of the oil. For this reason, we have chosen the technique recognized by IUPAC (International Union of Pure and Applied Chemistry).

Cette technique consiste à séparer les corps gras oxydés et non oxydes par chromatographie sur colonne de gel de silice. ta quantification des fractions oxydées et non oxydées est faite par pesee.This technique consists in separating the oxidized and non-oxide fatty substances by silica gel column chromatography. The quantification of the oxidized and unoxidized fractions is done by weighing.

La purete des fractions est ensuite vérifiée par chromatographie sur couche mince de silice.The purity of the fractions is then verified by chromatography on a thin layer of silica.

La limite d'utilisation de l'huile est fixée à 20-25 % de lipides polaires.The limit of use of the oil is set at 20-25% of polar lipids.

10) Témoin - Sous la pression atmosphérique (air libre) - Temps de friture : 10 minutes
Apres 23 bains de friture, le taux d'acides gras polaires est de 27 % en poids-par rapport à l'huile. 10) Indicator - Under atmospheric pressure (open air) - Frying time: 10 minutes
After 23 frying baths, the level of polar fatty acids is 27% by weight relative to the oil.

20) Procédé selon l'invention - Pression : 600 mmHg - Temps de friture : 2 minutes
Après le 20ème bain de friture, le taux d'acides gras polaires n'est que de 4 % en poids par rapport à l'huile.20) Process according to the invention - Pressure: 600 mmHg - Frying time: 2 minutes
After the 20th frying bath, the level of polar fatty acids is only 4% by weight relative to the oil.

Résultats obtenus

Figure img00030001
Results obtained
Figure img00030001

Nombre <SEP> de <SEP> Sous <SEP> Vide <SEP> Air <SEP> Libre
<tb> fritures <SEP> % <SEP> Lipides <SEP> Polaires <SEP> % <SEP> de <SEP> Lipides <SEP> Polaires
<tb> <SEP> 20 <SEP> 4 <SEP>
<tb> <SEP> 23 <SEP> 8 <SEP> 27
<tb> <SEP> 35 <SEP> 12
<tb> <SEP> 40 <SEP> 10 <SEP>
<tb> <SEP> 50 <SEP> 15 <SEP>
<tb> <SEP> 65 <SEP> 16
<tb>
On constate par ailleurs que les propriétés organoleptiques du produit ne sont pas altérées.Number <SEP> of <SEP> Under <SEP> Empty <SEP> Air <SEP> Free
<tb> frying <SEP>% <SEP> Lipids <SEP> Polar <SEP>% <SEP> of <SEP> Lipids <SEP> Polar
<tb><SEP> 20 <SEP> 4 <SEP>
<tb><SEP> 23 <SEP> 8 <SEP> 27
<tb><SEP> 35 <SEP> 12
<tb><SEP> 40 <SEP> 10 <SEP>
<tb><SEP> 50 <SEP> 15 <SEP>
<tb><SEP> 65 <SEP> 16
<Tb>
It is also noted that the organoleptic properties of the product are not altered.

Il est envisageable de remplacer l'huile par tout corps gras alimentaire susceptible de jouer le rôle de bain de cuisson.It is conceivable to replace the oil with any dietary fat that may act as a cooking bath.

L'invention s'applique également à la cuisson de produits fragiles comme les sardines, les truites, etc., ce qui debouche sur une application en conserverie industrielle.The invention also applies to the cooking of fragile products such as sardines, trout, etc., which leads to an industrial canning application.

Elle s'applique egalement a la préimpregnation de viandes sèches (volailles, etc.) par un corps gras permettant ensuite de réaliser facilement des grillades.It also applies to the preimpregnation of dry meat (poultry, etc.) with a fatty substance which then makes it easy to grill.

Un développement de l'invention concerne enfin la cuisson ou friture d'aliments - notamment de frites - par pulvérisation de huile, ou du corps gras,- alimentaire chaud sur l'aliment placé dans une enceinte sous vide partiel. Ce procédé réalise une économie d'huile encore plus importante. Finally, a development of the invention relates to the cooking or frying of food - especially French fries - by spraying oil, or fat, - hot food on the food placed in a partial vacuum chamber. This process achieves an even greater saving of oil.

Claims (3)

REVENDICATIONS 10) Procédé de cuisson ou de traitement d'aliments en friture par immersion dans un bain d'huile chaude ou bouillante, (ou un corps gras alimentaire) caractérisé en ce que l'on effectue l'immersion sous le vide partiel. 10) Process for cooking or treating frying foods by immersion in a hot or boiling oil bath, (or a dietary fat), characterized in that the immersion is carried out under partial vacuum. 20) Procédé selon la revendication 1, caractérisé en ce que la pression sous laquelle est réalisée l'immersion est d'environ 600 mmHg. 20) Process according to claim 1, characterized in that the pressure under which the immersion is carried out is about 600 mmHg. 3 ) Procédé selon la revendication 1 ou 2, caractérisé en ce que la température de l'huile durant l'immersion est d'environ 180-1850C, et le temps d'immersion d'environ 2 minutes. 3) Process according to claim 1 or 2, characterized in that the temperature of the oil during the immersion is about 180-1850C, and the immersion time of about 2 minutes. 40) Application du procedé selon l'une quelconque des revendications 1 a 3 à la cuisson de frites, éventuellement conge lées, notamment dans des machines ou distributeurs automatiques. 40) Application of the method according to any one of claims 1 to 3 for cooking French fries, optionally frozen, in particular in automatic machines or vending machines. 5 ) Machines et Distributeurs d'aliments frits caractérisés en ce qu'ils fonctionnent selon le procédé selon l'une quelconqa des revendications I a 3.  5) Fried Food Machines and Dispensers characterized in that they function according to the method according to any one of claims I to 3.
FR8407875A 1984-05-21 1984-05-21 Novel method of cooking food by frying Pending FR2564289A1 (en)

Priority Applications (2)

Application Number Priority Date Filing Date Title
FR8407875A FR2564289A1 (en) 1984-05-21 1984-05-21 Novel method of cooking food by frying
FR8408167A FR2564699A2 (en) 1984-05-21 1984-05-24 Novel method of cooking food by frying

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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2622783A1 (en) * 1987-11-09 1989-05-12 Grandi Rene DEVICE FOR A COOKING UNIT WITH DIFFERENT MEANS: BY IMMERSION OR SPRAYING OF OIL, WATER OR STEAM UNDER PRESSURE, WITH CONTINUOUS FILTERING AND COOLING AT THE END OF THE CYCLE
WO2009142536A1 (en) * 2008-05-23 2009-11-26 Mironov Oleg Valeryevich Method for producing rusk products

Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3044880A (en) * 1959-01-09 1962-07-17 Gen Foods Corp Method of making a cooked potato product
FR1541859A (en) * 1966-10-28 1968-10-11 Inst Voor Bewaring Process for preparing a fried potato product and oven for frying under reduced pressure a pre-fried potato product

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3044880A (en) * 1959-01-09 1962-07-17 Gen Foods Corp Method of making a cooked potato product
FR1541859A (en) * 1966-10-28 1968-10-11 Inst Voor Bewaring Process for preparing a fried potato product and oven for frying under reduced pressure a pre-fried potato product

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2622783A1 (en) * 1987-11-09 1989-05-12 Grandi Rene DEVICE FOR A COOKING UNIT WITH DIFFERENT MEANS: BY IMMERSION OR SPRAYING OF OIL, WATER OR STEAM UNDER PRESSURE, WITH CONTINUOUS FILTERING AND COOLING AT THE END OF THE CYCLE
WO1989004131A1 (en) * 1987-11-09 1989-05-18 Grandi Rene Universal cooking unit
US5101714A (en) * 1987-11-09 1992-04-07 Rene Grandi Universal cooking and baking apparatus
WO2009142536A1 (en) * 2008-05-23 2009-11-26 Mironov Oleg Valeryevich Method for producing rusk products

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