BE898038A - Applying vacuum to cooking process to permit use of lower temp. - which avoids destruction of vitamin(s) etc. and development of toxins - Google Patents
Applying vacuum to cooking process to permit use of lower temp. - which avoids destruction of vitamin(s) etc. and development of toxins Download PDFInfo
- Publication number
- BE898038A BE898038A BE0/211740A BE211740A BE898038A BE 898038 A BE898038 A BE 898038A BE 0/211740 A BE0/211740 A BE 0/211740A BE 211740 A BE211740 A BE 211740A BE 898038 A BE898038 A BE 898038A
- Authority
- BE
- Belgium
- Prior art keywords
- vacuum
- cooking
- rep
- temp
- pressure
- Prior art date
Links
- 238000010411 cooking Methods 0.000 title claims abstract description 34
- 238000000034 method Methods 0.000 title claims abstract description 11
- 235000013343 vitamin Nutrition 0.000 title claims abstract description 5
- 229940088594 vitamin Drugs 0.000 title claims abstract description 5
- 229930003231 vitamin Natural products 0.000 title claims abstract description 5
- 239000011782 vitamin Substances 0.000 title claims abstract description 5
- 230000006378 damage Effects 0.000 title abstract 2
- 239000003053 toxin Substances 0.000 title 1
- 231100000765 toxin Toxicity 0.000 title 1
- 108700012359 toxins Proteins 0.000 title 1
- 150000003722 vitamin derivatives Chemical class 0.000 title 1
- 239000003381 stabilizer Substances 0.000 claims abstract description 8
- 231100000614 poison Toxicity 0.000 claims abstract description 3
- 239000003440 toxic substance Substances 0.000 claims abstract description 3
- 235000013305 food Nutrition 0.000 claims description 15
- 239000000126 substance Substances 0.000 claims description 4
- 239000007788 liquid Substances 0.000 claims description 2
- 230000000050 nutritive effect Effects 0.000 claims description 2
- 230000015572 biosynthetic process Effects 0.000 claims 1
- 239000008157 edible vegetable oil Substances 0.000 abstract description 2
- 235000020774 essential nutrients Nutrition 0.000 abstract description 2
- 239000013529 heat transfer fluid Substances 0.000 abstract 1
- 238000009434 installation Methods 0.000 abstract 1
- 230000001105 regulatory effect Effects 0.000 abstract 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 5
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 2
- 239000003925 fat Substances 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 229910052760 oxygen Inorganic materials 0.000 description 2
- 239000001301 oxygen Substances 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 239000010775 animal oil Substances 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 230000009172 bursting Effects 0.000 description 1
- 230000005494 condensation Effects 0.000 description 1
- 238000009833 condensation Methods 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 230000001066 destructive effect Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 235000019688 fish Nutrition 0.000 description 1
- 239000004519 grease Substances 0.000 description 1
- 230000000887 hydrating effect Effects 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 239000003595 mist Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 238000007789 sealing Methods 0.000 description 1
- 125000006850 spacer group Chemical group 0.000 description 1
- 231100000331 toxic Toxicity 0.000 description 1
- 230000002588 toxic effect Effects 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 235000019871 vegetable fat Nutrition 0.000 description 1
- 239000008158 vegetable oil Substances 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- 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
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- 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
- A23L5/17—General methods of cooking foods, e.g. by roasting or frying in a gaseous atmosphere with forced air or gas circulation, in vacuum or under pressure
-
- 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
- A47J27/0802—Control mechanisms for pressure-cookers
Landscapes
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- General Preparation And Processing Of Foods (AREA)
Abstract
The prod. is cooked in a pot enclosed in a vacuum chamber in which the vacuum pressure is stabilised. Pref. heat is applied to the pot by a heat transfer fluid partic. an edible oil. The vacuum chamber is connected to a vacuum pump via a pressure stabiliser. The stabiliser is a vacuum receiver vessel which also serves as a condenser and cut-off between two vacuum spaces. - The stabiliser is pref. connected to the vacuum pump via a pressure regulating valve. The vacuum pump exhaust to atmos. is pref. through a filter. - The method and installation are for cooking foodstuffs at lower temps. than normal by effecting the process at a pressure below atmospheric. - Equiv. cooking is achieved by a temp. of 80 deg.C at 0.5 bar as by a temp. of 100 deg.C at 1.0 bar. The lower temp. avoids the usual destruction of vitamins and other essential nutrients as well as the development of toxic substances associated with oxidn. at higher temps. The lower temp. also offers an energy saving economy.(0/0)
Description
<Desc/Clms Page number 1>
EMI1.1
BREVET
EMI1.2
Inventeur : Emile, Félix VANDERSCHUEREN.
METHODE ET DISPOSITIF POUR LA CUISSON SOUS VIDE DES ALIMENTS.
La présente invention vise a préparer les aliments dits"chauds" à des températures inférieures à celles d'usage dans les techniques de cuisson actuelles, lesdites températures inférieures étant mieux appropriées à la conservation des substances nutritives des aliments.
Les recherches dans le domaine de la nutrition, qui constituent la science de la diététique, ont montré que les techniques de cuisson actuelles détruisent en tout ou en partie, des substances nutritives essentielles telles les vitamines ou en créent d'autres toxiques pour l'organisme humain.
Il a été établi que ce sont les températures trop élevées qui dé- truisent les vitamines et que l'oxygène est responsable à ces dites températures de générer des substances toxiques.
La cuisson des aliments dits"bouillis"pour ne citer que ceux-là qui sont soumis à l'ébullition de l'eau à la pression atmosphérique, et les aliments rôtis ou grillés sur un feu nu ou autre, sont en fait des méthodes de cuisson archaïques, et destructrices de substances essentielles des aliments. Les viandes, poissons et légumes sont constitués dans leur plus grande partie d'eau, qui s'y trouve sous forme de microglobules emprisonnées dans une trame fibreuse.
La cuisson consiste à ramollir les fibres en les hydratant et l'apport de chaleur aidant à faire éclater lesdits globules.
<Desc/Clms Page number 2>
Methode et dispositif pour la cuisson sous vide des aliments.
A la pression atmosphérique l'éclatement des micro-globules cités, ne peut se faire qu'à la température de 100 C. température d'ébullition de l'eau à ladite pression.
Le fait de plonger un aliment dans une atmosphère où règne une pression moindre que celle citée, favorise l'éclatement des dits micro-globules et ce à une température plus basse.
Ex. l'eau bout à 20 C. si la dépression ou vide créé à sa surface est suffisante.
La méthode de cuisson sous vide a permis de mettre en lumière, que la cuisson des aliments n'est nullement liée à la température de 100 C., qui est celle de l'eau dans laquelle les aliments sont cuits.
Sous vide les cuissons s'opèrent avec succès sous des temprératures très basses par rapport à celles des autres techniques de cuisson. Ex. Cuisson à 80 C., sous une dépression de 0,5 Bar ou une pression absolue de 0,5 Bar.
Les huiles et les graisses animales ou végétales entrent en ébulition à des températures également plus basses sous dépression.
Ex. Sous vide les fritures se réalient avec succès à des températures d'environ 110oC. A noter aussi le contact considérablement réduit avec l'oxygène, donc réduction appréciable de l'oxydation des graisses.
L'invention est aussi remarquable par le fait qu'une économie d'énergie est réalisée par la suppression d'apport d'énergie pour la cuisson à proprement parler, c. à. d. que dès que la température de cuisson est atteinte plus aucune énergie n'est nécessaire.
L'invention est encore remarquable par le fait que le dispositif de cuisson sous vide ne répand ni buée ni odeur dans le local où il est mis en oeuvre.
<Desc/Clms Page number 3>
DESCRIPTION DU DISPOSITIF-DE. CTJ. I. SSO. N SOUS. VJDE Fig. I.
Le dispositif de cuisson sous vide se compose de 3 parties distinctes à savoir : la chambre de cuisson rep. A., le stabilisateur de dépression rep. B., et l'ensemble de production du vide et sélecteur de dépression rep. C.
La chambre de cuisson rep. A. se compose d'un récipient rep. l. pouvant résister à la pression atmosphérique ext. quand un vide y est créé. Ce récipient rep. l. est muni d'un couvercle rep. 2. assurant avec le joint rep. 3. une étanchéité optimum pendant la cuisson.
Le couvercle rep. 2. est muni d'un robinet de mise à l'air de la chambre de cuisson.
La chambre de cuisson est chauffée par un système quelconque mais de préférence électrique rep. 6.
A l'intérieur de la chambre de cuisson vient se placer le récipient de cuisson à proprement parler rep. 7. dans lequel se placent les aliments à cuire. Ledit récipient est muni d'un couvercle rep. 8. Le récipient rep. 7 est supporté par des intercalaires rep. 9 de façon à éviter le contact direct avec le fond du récipient rep. l.
Le récipient rep. 7 baigne dans un liquide transmetteur-accumulateur de chaleur de préférence une huile ou graisse commestible rep. 10.
La chambre de cuisson rep. A est raccordé au stabilisateur rep. B. par l'intermédiaire d'un robinet rep. 5. permettant de séparer A et B, et par une canalisation rep. 11.
Le stabilisateur rep. B. se compose d'un récipient rep. 12. rendu étanche au vide par son couvercle rep. 13. et du joint d'étanchéité rep. 14. L'ensemble doit également pouvoir résister à la pression atmosphérique extérieure quand le vide y est créé.
<Desc/Clms Page number 4>
Description du dispositif de cuisson sous vide Fig. I. suite.
Dans le récipient rep. 12 se trouve plaçé un système refroidisseur rep. 15 remplissant également la fonction d'obturateur entre l'ensemble rep. C. et A. et cela en fonction des dépressions respectives entre A, B et C.
Le récipient rep. 12. est rempli partiellement d'eau rep. 16. afin d'assurer le refroidissement des vapeurs pompées.
Le stabilisateur de dépression rep. B. est connecté à l'ensemble de production du vide par un conduit rep. 17. pourvu d'un sélecteur de dépression rep. 18.
Un filtre rep. 20. est monté à la sortie de la pompe afin de retenir d'éventuelles traces de substances non retenues par la condensation.
<Desc / Clms Page number 1>
EMI1.1
PATENT
EMI1.2
Inventor: Emile, Félix VANDERSCHUEREN.
METHOD AND DEVICE FOR VACUUM COOKING OF FOODS.
The present invention aims to prepare so-called "hot" foods at temperatures lower than those used in current cooking techniques, said lower temperatures being better suited for preserving the nutritive substances in food.
Research in the field of nutrition, which is the science of dietetics, has shown that current cooking techniques destroy all or part of essential nutrients such as vitamins or create other toxic for the body human.
It has been established that excessively high temperatures destroy the vitamins and that oxygen is responsible at these temperatures for generating toxic substances.
Cooking so-called "boiled" foods to name but a few that are boiled at atmospheric pressure, and foods that are roasted or grilled over an open fire or the like, are in fact methods of archaic cooking, and destructive of essential substances of food. Most of the meat, fish and vegetables are made up of water, which is found in the form of microglobules trapped in a fibrous web.
Cooking consists in softening the fibers by hydrating them and the contribution of heat helping to burst said globules.
<Desc / Clms Page number 2>
Method and device for vacuum cooking food.
At atmospheric pressure, the abovementioned micro-globules burst, can only be done at the temperature of 100 C. boiling temperature of the water at said pressure.
Plunging a food into an atmosphere where there is less pressure than that cited, promotes the bursting of said micro-globules at a lower temperature.
Eg the water boils at 20 C. if the vacuum or vacuum created on its surface is sufficient.
The vacuum cooking method has made it possible to highlight that the cooking of food is in no way linked to the temperature of 100 C., which is that of the water in which the food is cooked.
Sous vide cooking takes place successfully at very low temperatures compared to other cooking techniques. Eg Cooking at 80 C., under a vacuum of 0.5 Bar or an absolute pressure of 0.5 Bar.
Animal and vegetable oils and fats boil at temperatures also lower under vacuum.
Eg. In a vacuum, fried foods are successfully produced at temperatures of around 110oC. Note also the considerably reduced contact with oxygen, therefore appreciable reduction in fat oxidation.
The invention is also remarkable by the fact that an energy saving is achieved by eliminating the supply of energy for cooking proper, c. at. d. as soon as the cooking temperature is reached no more energy is required.
The invention is also remarkable by the fact that the vacuum cooking device does not spread any mist or odor in the room where it is used.
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DESCRIPTION OF THE DEVICE. CTJ. I. SSO. N UNDER. VJDE Fig. I.
The vacuum cooking device consists of 3 separate parts, namely: the cooking chamber ref. A., the vacuum stabilizer rep. B., and the vacuum production and vacuum selector assembly rep. vs.
The cooking chamber rep. A. consists of a container rep. l. capable of withstanding atmospheric pressure ext. when a vacuum is created there. This container rep. l. is provided with a cover ref. 2. ensuring with the seal rep. 3. optimum sealing during cooking.
The cover rep. 2. has a cooking chamber vent valve.
The cooking chamber is heated by any system but preferably electrical rep. 6.
Inside the cooking chamber is placed the actual cooking container rep. 7. in which the food to be cooked is placed. Said container is provided with a lid rep. 8. The container rep. 7 is supported by spacers rep. 9 so as to avoid direct contact with the bottom of the container rep. l.
The container rep. 7 is immersed in a heat-transmitting accumulator liquid, preferably an edible oil or grease rep. 10.
The cooking chamber rep. A is connected to the stabilizer ref. B. via a tap rep. 5. allowing to separate A and B, and by a rep. 11.
The stabilizer rep. B. consists of a container rep. 12. made vacuum tight by its cover rep. 13. and of the seal rep. 14. The assembly must also be able to resist external atmospheric pressure when a vacuum is created there.
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Description of the vacuum cooking device Fig. I. continued.
In the container rep. 12 is placed a cooling system rep. 15 also fulfilling the shutter function between the assembly rep. C. and A. and this according to the respective depressions between A, B and C.
The container rep. 12. is partially filled with water rep. 16. to cool the pumped vapors.
The vacuum stabilizer rep. B. is connected to the vacuum production assembly by a conduit rep. 17. fitted with a vacuum selector ref. 18.
A filter rep. 20. is mounted at the outlet of the pump in order to retain possible traces of substances not retained by condensation.
Claims (1)
Priority Applications (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| BE0/211740A BE898038A (en) | 1983-10-20 | 1983-10-20 | Applying vacuum to cooking process to permit use of lower temp. - which avoids destruction of vitamin(s) etc. and development of toxins |
| DE8484402109T DE3463608D1 (en) | 1983-10-20 | 1984-10-19 | Vacuum cooker for food provided with a device for stabilizing the vacuum |
| EP84402109A EP0141720B1 (en) | 1983-10-20 | 1984-10-19 | Vacuum cooker for food provided with a device for stabilizing the vacuum |
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| BE0/211740A BE898038A (en) | 1983-10-20 | 1983-10-20 | Applying vacuum to cooking process to permit use of lower temp. - which avoids destruction of vitamin(s) etc. and development of toxins |
| BE898038 | 1983-10-20 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| BE898038A true BE898038A (en) | 1984-02-15 |
Family
ID=25653790
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| BE0/211740A BE898038A (en) | 1983-10-20 | 1983-10-20 | Applying vacuum to cooking process to permit use of lower temp. - which avoids destruction of vitamin(s) etc. and development of toxins |
Country Status (1)
| Country | Link |
|---|---|
| BE (1) | BE898038A (en) |
-
1983
- 1983-10-20 BE BE0/211740A patent/BE898038A/en not_active IP Right Cessation
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| RE | Patent lapsed |
Owner name: VANDERSCHUEREN EMILE F. Effective date: 19871031 |