JP2002503492A - Food oven finishing system - Google Patents

Abstract

(57) [Summary] A process for finishing food is provided. The foodstuff preferably comprises chicken, fish, potato pieces, vegetables, pies or the like. Activating the electronic controller (20) to automatically start the steps of this process is preferably the first step. Other steps include dispensing a quantity of food on the conveyor and continuously transporting the food through the remaining steps of the process. The next step is to heat the food in a hot air impingement oven (15) until the food is cooked. The remaining steps include controlling the temperature and viscosity of the liquid, and applying the liquid onto the food item after the food item has been cooked. Preferably, the liquid is a vegetable oil or a flavored liquid that is applied on food in an atomized mist (60). Another step is to place a significant amount of flowable solids on the food. These flowable solids are preferably granular seasonings, and most preferably a particulate distribution device (80) is used to place the flowable solids on the food product.

Description

DETAILED DESCRIPTION OF THE INVENTION

FIELD OF THE INVENTION The present invention relates to a method and apparatus for finishing oven-cooked food. More particularly, the present invention relates to a method and apparatus for applying an oven-cooked food to a liquid, flavor oil or condiment and placing a small amount of granular flavor crystals, salt or condiment on the oven-cooked food. .

BACKGROUND OF THE INVENTION French fries pieces, commonly referred to as "French fries", are one of the most popular instant foods and are available in most fast food restaurants. The majority of restaurants, including large restaurants, use partially fried French fries products that have been frozen or refrigerated, rather than taking French fries from raw potatoes ("par-fried").
It is preferred to prepare from.

[0003] These par-fried potatoes are turned into finished French fries which are ready to be eaten at the end of the cooking process in fast food restaurants.

[0004] Typically, the cooking process involves distributing large amounts of par fried food into deep fryers using hot oil to finish cooking the fry. After the frying has been fried with a lot of oil, the frying is removed from the hot oil and the excess oil is drained from the French fry. Extra oil is drained, but salt or seasonings
It is typically sprinkled on a French fry by hand from a salt shaker by a restaurant employee. The fly is then picked up by a restaurant employee,
Placed in individual supply containers. One of the problems with cooking French fries in such a way is that this process is a heavy labor. Another problem with cooking French fries in such a way is that this process uses large amounts of oil. In addition, the taste and flavor of French fries may be measured as the number of cycles to change hot oil, the amount of salt or seasoning sprinkled by the employee on the fry, or the amount of time the fry has been left in place after frying has been completed. It can vary depending on many factors.

[0005] Some restaurant owners have attempted to address this problem with oven cooking techniques. One major problem faced by these managers is obtaining an oven-cooked fry that has the taste and texture of cooked French fries by frying in hot oil. Important characteristics of French fries cooked by a generous frying process are the moist feeling on the inside, the crispness of the outer skin, the texture of the slightly oily surface and the enhanced flavor or taste. However, to date, achieving these product features has not been possible if the food was oven-cooked. The majority of oven-cooked products are typically hard, dry, and less smooth than hot oil-cooked foods.

[0006] All of these aforementioned problems have been acknowledged by consumers and especially by fast food operators. As a result, fast food restaurants rarely perform / use oven cooking techniques to prepare par-fried food.

SUMMARY OF THE INVENTION A method of finishing a food that can be seasoned by a fast food restaurant manager to satisfy each individual consumer, where the taste and texture of the food are hardly distinguishable from the fried food. It is an object of the present invention to provide an apparatus and apparatus.

In one form of the invention, a step of finishing a food product is provided. The process includes several steps, such as distributing a substantial amount of food on a conveyor and transporting the food through the remaining steps. Preferably, the food is conveyed continuously through the stated sequence of steps. The remaining steps include heating the food in an oven until the food is cooked and applying a liquid over the food after the food is cooked. The liquid may be applied in the form of atomized water smoke, preferably generated by an ultrasonic nebulizer. The steps in this process are:
It may be started automatically.

In a second aspect of the present invention, there is provided a step of finishing a food. This process involves several steps, such as distributing a substantial amount of food on a conveyor and transporting the food through the remaining steps. Preferably, the food is conveyed continuously through the stated sequence of steps. The remaining steps include heating the food in an oven until the food is cooked and placing significant flowable solids on the food. The steps of this process may also be started automatically.

[0010] In yet another aspect of the invention, another step of finishing the food product is provided.
Here, the foodstuffs consist of chicken, fish, onion rings, potato pieces, vegetables, pies or the like. This process involves several steps. Activating the electronic controller to automatically start the steps of this process is preferably the first step. Once started, the process is fully automated. The other steps are
This involves dispensing a predetermined amount of food on a conveyor and transporting the food continuously throughout the remaining steps of the process. The food is dispensed from a storage hopper, which preferably includes a weighing mechanism. The next step is
Heating the food in a hot air impingement oven until the food is cooked. The remaining steps include controlling the temperature and viscosity of the liquid and applying the liquid onto the food after the food has been cooked. Preferably, the liquid is a vegetable oil or a flavored liquid applied on food in the form of atomized water smoke. Another step is to place considerable free flowing solids on the food. These fluid solids are preferably granular seasonings. More preferably, it is a salt. Most preferably, a particulate distribution device is used to place the flowable solids on the food.
The final step in this finishing process is to discharge the food into a collection tray or supply container where the food is ready to be consumed in the finished state. After following this finishing step, the total moisture content of the food product is preferably greater than about 10%, and more preferably greater than about 30%, even if the total moisture is between about 25% and 65%. More preferred. Preferably, the food product is conveyed continuously throughout all steps of the process in about 10 minutes or less.

DETAILED DESCRIPTION OF THE INVENTION As used herein, the term “par-fried” or “par-fried food” is subject to at least one frying process, such as frying, but completely. Says food that is not cooked.

As used herein, “cooked” refers to, for example, frying, baking, steaming, microwave heating, heating in a toaster or toaster oven, etc., to convert a food item to a ready-to-eat state. Like procedures that are treated with heat before the food is consumed. Typically, cooking involves reducing the moisture content of the food.

As used herein, the term “finished” is cooked and further processed by the application of edible oils or particulate seasonings to place the food product in a delicious and tasting state. Say food.

Referring now to FIG. 1, a finishing system for a food product is shown generally as 10. The finishing system 10 includes an electronic controller 20, a storage hopper 30, an oven 15, a liquid application device 50, and a particulate distribution device 80. When the electronic controller 20 is activated, food is dispensed from the storage hopper 30 onto the first conveyor 16. The food on the first conveyor 16 is stored in the storage hopper 30 by the first conveyor.
From and into the oven 15 where the food is cooked. Food from the oven 15 is dropped from the first conveyor 16 onto the second conveyor 17 and is then conveyed to a liquid application device 50 where the food is applied in a liquid. Thereafter, the food is transported by the second conveyor 17 to a particulate distribution device 80 where the fluid solids are applied on the food. Finally, the second conveyor 17 discharges the food into a collection tray 18 where the finished food is placed in a supply container. Alternatively, the first conveyor 16 and the second conveyor 17 may be combined into one main transport system. When these steps are completed, the food is finished and ready for consumption.

The oven finishing system 10 is used to finish a food that has been previously partially cooked and frozen. The use of par-fried foods is preferred for the use of the present invention and is widely adopted in fast food restaurants because of the advantages they provide. Some of the perceived advantages associated with the use of frozen par-fried foods are, for example, that the user knows the exact cost, number of supplies and weight per serving. In addition, the use of frozen par-fried food simplifies storage and inventory management, ensures uniform quality from one season to the next, and reduces labor and preparation time for supply. A wide variety of par-fried or frozen foods such as chicken, fish, onion rings, French fries, vegetables, pies and the like may be used in the oven finishing system 10.

In practicing the preferred embodiment of the present invention, the par-fried French fries (par-fried) are preferably made from potato pieces known in the art as being chopped and fried. "Sliced and fried potato pieces"
As used herein, a piece of potato is about 3/16 inches to about 5/16 inches in cross section and about 2.5 inches to about 5 inches in length. Frozen, commercially minced and fried par-fried potato pieces are available from J. Cadwell, Idaho. R. It is supplied by Simplot under the trade name SIMPLOT PAR-FRIES. Other potato pieces that may be used here are known in the art as corrugated cuttings. The pieces typically average about 5/16 inch to about 1/2 inch in cross-section and about 2 inches to about 4 inches in length. Also, about 5/16 inch to about 1/2 inch in cross section and about 2.5 in length
Straight potato pieces (known as regular cut pieces) that are between inches and about 5 inches may be used. Larger pieces of potato, referred to as steak fries, may also be used. Typically, steak fries have a rectangular cross section from about 1/2 inch to about 7/8 inch. These potato pieces, for example,
Coated with gelatin, gum or starch.

A process is provided for finishing a par-fried food product. As a result, the par-fried food is ready to be finished and ready to eat. As used in this context, "immediately" means while the food is still in a heated state. This process includes the following steps.

Activating the electronic controller, which then automatically initiates the remaining steps of the finishing process and places the process in a fully automated state where no human interaction is required.

Dispensing a predetermined amount of par-fried food from storage hopper 30 onto a conveyor;

Conveying the food product continuously through the remaining preparation stages.

Heating the food in the air impingement oven 15 until the food is cooked.

Applying a light application of a liquid, such as vegetable oil, on the food.

Putting a small amount of a flowable solid, such as a particulate seasoning, onto the food.

Thereafter, draining the food product into and through the collection tray 18.

The food product is preferably conveyed continuously through all steps of this finishing process in about 15 minutes or less. More preferably, the time is about 10 minutes or less. More preferably between about 3 and 5 minutes, and most preferably between about 4 and 4.5 minutes. In particular, after following this finishing step, it is preferred that the food has a moisture content of about 10% or more. More preferably, the total water content is about 25% to about 65%.
It is more preferable if it is between.

Electronic Controller Referring again to FIG. 1, an electronic controller 20 is used to operate, control, and monitor the entire oven finishing system 10. This electronic controller 20
The entire finishing process of preparing the food for consumption can be started and then automatically maintained. The electronic controller 20 is preferably electrically connected to a standard fast food restaurant cash register. This allows the oven finishing system 10 to begin a fully automated finishing process immediately upon receiving a consumer order for a particular food product. For example, if an employee presses the cash register key for a number of French fries orders or an average composite order of various sizes, the electronic controller 20 receives this signal and receives the signal specified in the cash register. Programmed to start the finishing process for the correct order and size. Thus, electronic controller 20 reduces the time and labor required to begin finishing the food. Further, as each order is processed as soon as it is received, the food is finished fresh and thus has a fresher taste.

The preferred electronic controller 20 is programmable and has a display panel 22 for input and monitoring of ongoing operations. The electronic controller 20 includes a processor (not shown) readily available from Control Microsystems, Inc. under the trade name SCADPack and an A-controller under the trade name Data Panel 320T.
It may include a display panel 22 that is readily available from FE Technology.

(Storage Hopper) As shown in FIG. 1, the storage hopper 30 includes a weighing mechanism 32, a storage container 34, and a discharge chute 36. The weighing mechanism 32 is arranged at the bottom of the storage container 34. The weighing mechanism 32 preferably includes an electronic measuring device 38. An electronic measuring device 38 that can be used with this metering mechanism 32 is readily available from METATRADE under the trademark PANTHER. Electronic measuring device 38 accurately weighs the food. The metering mechanism 32 then dispense the correct amount of food through the discharge chute 36. A predetermined amount of food is dispensed based on the electrical signal received from electronic controller 20. Alternatively, the weighing mechanism 32 may be in the form of a cup or cleat having a predetermined size attached to a rotating shaft, a pointing platform or other device capable of accurately weighing the food through the discharge chute. Good.

The storage container 34 is preferably sized to accommodate a number of par fries. More preferred are approximately 36 pound cases for par fries or similar weights for other food products. As shown in FIG. 1, the storage container 34
The gravity allows the food to be manually dropped into the open top 35 and the gravity dispenses the food.
2 has an open top 35 with a slightly tapered side wall shape 37 that forces it to flow below. To facilitate the use of this storage hopper 30, a support frame 39 is provided as shown in FIG. The support frame 39 includes wheels 31 that allow the storage hopper 30 to be easily moved from one position to another.
Further, the support frame 39 is designed such that the storage container 34 can be raised and lowered. This allows easy access to the open top 35 of the storage container 34 for cleaning or transferring additional food to the storage container 34. A wheelbarrow such as GENIE LIFT may be used as the support frame 39 for the storage hopper 30.

The discharge chute 36 of the storage hopper 30 receives the food from the storage container 34,
It is then located below the metering mechanism 32 for directing the food product on the first conveyor 16 or into the oven 15. The discharge chute 36 includes a flow channel 40 and a grid 41 located just above or in front of the flow channel 40. The grid 41 is the grid 4
1 so that the storage hopper 30 can swing outward in the direction of movement of the first conveyor 16.
It is attached to the pivot. The grid 41 includes alignment fingers 42 that help place food items on the first conveyor 16. In particular, as the food is discharged through the discharge chute 36, the food is spread by the grid 41 flatly laying the food against the first conveyor 16 so that the food rests on the first conveyor in a single layer. Proceeds against the alignment fingers 42 of the grid 41 that allow prompting.

Ovens Many types of ovens can be used to cook par-fried foods.
In particular, an advantage of the present invention is that the food is forced air convection oven, hot air impingement oven, combined radiant and convection oven, microwave and convection combined oven, toaster or oven such as toaster oven or conventional oven It can be easily achieved when cooked at 15. A preferred oven 15 for use with the present invention is a double air impingement oven, such as the oven described in U.S. Pat. No. 4,523,391 issued to Smith et al. This oven 15 is commercially available from Flymaster under the trade name AIR FRYER. Ovens of this type are made for commercial restaurants and include those of the conveyor metal wire mesh type that convey food into the oven and continuously move the food through the oven 15 during cooking.

[0032] For example, when the frozen par-fried food is prepared for consumption, such as at a retail food outlet, the par-fried potato pieces are preferably cooked in the oven 15 for about 3/4 minutes to about 15 minutes. . The oven 15 is at a temperature between about 325 degrees F. and about 800 degrees F. For par flies lined in a single layer on a conveyor, the preferred time to cook in the double air impingement oven 15 is between about 350 minutes to about 500 degrees Fahrenheit, about 1 minute to about 5 minutes. And more preferably from about 2 minutes to about 2.5 minutes. The time and temperature at which the oven-finished food is cooked can vary depending on the amount of food, the starting temperature of the food, the particular type of oven 15 and the condition of the oven used (temperature, air speed) and the thermal properties of the food. In general, higher thermal conductivity and higher surface heat transfer coefficient result in faster heat transfer from oven 15 to the food,
As a result, cooking time is reduced.

(Liquid Application Apparatus) In order to apply a light application of liquid or vegetable oil onto food, a liquid application apparatus 50 is used. The oil is preferably applied after being cooked in the double impingement oven 15. When the food is conveyed from the oven 15, the liquid application device 50 is automatically activated by the first sensor 26 arranged near the second conveyor 17.
When the food approaches the liquid application device 50, the first sensor 26
Can detect the presence of the food listed in the. Alternatively, the liquid application device 50
May be mounted entirely to oven 15 or may even be made as an internal component of oven 15. If the French fries are a finished food, this light application of the oil improves the texture and taste of the final French fries.

Referring to FIG. 2, the liquid application device 50 includes a housing 52 disposed over the second conveyor 17. In the housing 52, the food is placed on the second conveyor 1.
Moving past the ultrasonic atomizer 60 on 7 contains the ultrasonic atomizer 60 that is used to cause a smoky application to be applied to food. The housing 52 comprises a box-shaped enclosure 55 having an open bottom 56. The second conveyor 17
Preferably, it passes just below the open bottom 56 of the housing 52. Referring to FIG. 3, the enclosure 55 also includes a mounting plate 58. The ultrasonic atomizer 60 is mounted on the housing 52 by a mounting plate 58 at a position above the opening bottom 56 of the enclosure 55.

Referring to FIG. 4, the ultrasonic atomizer 60 includes an ultrasonic vibrator 62 connected to a long cylindrical amplification unit 64. The amplifying portion 64 or horn is preferably rigid and has an outer surface 66 with a tip 68 at the opposite end of the ultrasonic transducer 62. Tip 68 is preferably blunt and flat or slightly rounded. The ultrasonic transducer 62 is connected to the power supply 24 (FIG. 1) via an ultrasonic cable 63.
) Are electrically connected. The ultrasonic transducer 62 used to drive the amplifier 64 is preferably a piezoelectric transducer. Typical piezoelectric transducers preferably utilize quartz, barium titanate, lithium sulfate, lead metaniobate, lead zirconate titanate, or other types of crystals having high natural frequencies. The piezoelectric transducer may have a frequency range from about 10 kHz to 100 kHz.
A preferred range of frequencies is from about 20 kHz to about 40 kHz. Piezoelectric transducers or ultrasonic transducers 62 may be used to transmit oscillating or fluctuating movements in amplifier 64. The tip 68 also vibrates due to the operation of the ultrasonic vibrator 62 and the amplifier 64. Alternatively, the ultrasonic homogenizer is used to
May be changed in use as the ultrasonic atomizer 60 of FIG. The device is commercially available
Available from Cole-Perma Instruments under the trade name Ultrasonic Homogenizer.

The preferred ultrasonic atomizer 60 is nominally estimated at about 50W to about 100W, although driven at a power range generally below or significantly below 50W. The power supply 24 for the ultrasonic atomizer 60 needs to be adjustable to guarantee temperature-induced variations such as the viscosity of the liquid. In general, as the viscosity of the liquid decreases, the amplitude of oscillation decreases to maintain a proper droplet size distribution across the second conveyor 17. Monitoring and feedback mechanisms are utilized to automatically modify the power level of the ultrasonic nebulizer 60 for a given liquid temperature.

Referring to FIGS. 2 and 5, the ultrasonic nebulizer 60 is in fluid communication with a tank 70 containing liquid. A fluid line 72 having a suction end 74 and a dispensing end 76 is used to connect to a pump 78 and then to a tank 70 which is in fluid communication with the ultrasonic nebulizer 60. In a preferred embodiment (shown in FIG. 2), a spare type container 71 or a bag-in-box type replaceable container 71 may be used to store liquid instead of tank 70. The liquid contained in tank 70 is a vegetable oil, an edible colorant, a flavoring agent, a flavoring liquid, a seasoning, or the like. Many of these liquids contain small amounts of solid or particulate matter such as salt grains, flavor crystals or the like. When French fries are used as food, applying vegetable oils and other condiments may improve taste and texture, or even alter the flavor of the finished French fries.

A particularly preferred vegetable oil for use in the liquid applicator 50 is readily available from The Procter and Gamble Company and is sold under the trade name PRIMEX. Soybean oil available from The Procter & Gamble Company under the name STERLING with the flavor added with 3% by weight of natural taro flavor available from Duro may also be used. A variety of other edible oils may be used with the present invention, including natural or synthetic fats and oils. The oil may be partially or completely combined with hydrogen or otherwise modified. In addition, non-toxic fatty materials and calorie-reduced fats and oils and fat substitutes having the same properties as triglycerides, such as polyester saccharose and Olean from The Procter & Gamble, may also be used herein. .

Preferably, a peristaltic pump 78 is used to ensure a suitable liquid flow for the ultrasonic nebulizer 60. The flow rate through the liquid delivery tube 72 of the liquid application device 50 may range from about 10 ml / min to about 30 ml / min, although the ultrasonic atomizer 60 described herein can produce a spray at a rate near zero. Preferably, there is. More preferably, it is about 18 ml / min to about 24 ml / min, and about 18 ml / min.
min is most preferred. The pump 78 pumps the liquid through the suction end 74 of the liquid feed pipe 72 and pumps the liquid into the ultrasonic atomizer 60 through the distribution end 76 of the liquid feed pipe 72. More preferably, the transfer tube 72 has a large inner diameter between about 1/16 inch and about 1/8 inch. Two tubes, a rigid tube and a flexible tube, may be located at the interface between the delivery tube 72 and the various components of the liquid applicator 50 and used for stability and versatility, respectively. . In a particularly preferred embodiment, the delivery tube 72 includes a quick change coupling 73 for ease of use. A similar quick-exchange coupler 73 comprises a tank 70 and a pump 78
May be similarly provided. Most preferably, the liquid applicator 50 does not include any constricted valves or orifice constrictions. Therefore, distribution of a liquid full of fine particles can be easily achieved. In this configuration, when the pump 78 stops pumping, the flow of liquid to the ultrasonic atomizer 60 is discontinued. Alternatively, the liquid delivery tube 72 may be an integral part of the replaceable container 71 that allows the liquid delivery tube 72 to be replaced with each replacement of the container 71.

A part of the liquid used in the liquid application device 50 may be a solid or semi-solid at room temperature. As a result, the viscosity of the liquid is preferably controlled. The viscosity of the liquid may be controlled by heating or cooling the liquid, such as by using a heater or cooler, either in tank 70 or somewhere else. As shown in FIGS. 2 and 5, a heat exchanger 54 through which the liquid passes on its way to the ultrasonic atomizer 60 may be used to heat or cool the liquid. The heat exchanger 54 is preferably disposed near the distribution end 76 of the liquid supply pipe 72 between the pump 78 and the ultrasonic atomizer 60. The heat exchanger 54 is connected to the dispensing end 76 of the liquid supply pipe 72.
To control the liquid temperature at the point where it is discharged onto the amplifier 64 of the ultrasonic atomizer 60. The heat exchanger 54 can change the temperature of the liquid. Thus, the viscosity of the liquid can be changed. Preferably, the vegetable oil is heated to a temperature of at least about 90 degrees Fahrenheit. It is more preferable to heat to a temperature of about 100 to 150 degrees Fahrenheit, and most preferable to heat to a temperature of about 110 to 120 degrees Fahrenheit. The preferred viscosity range for vegetable oils is from about 20 cP to 3 cP, although the desired viscosity can vary depending on the width and type of area of the liquid being sprayed.
It is between 0 cP, more preferably about 25 cP. The viscosity of some liquids is within the desired operating range at ambient (72 degrees Fahrenheit) temperature conditions, and these liquids do not require any further adjustment to change the temperature.

Referring back to FIGS. 3 and 4, the distribution end 76 of the liquid supply pipe 72 is connected to the outside of the amplification section 64 of the ultrasonic atomizer 60 through the discharge opening 77 of the distribution end 76 of the liquid supply pipe 72. It is located in close proximity to the amplification section 64 so as to flow on and over the surface 66. The liquid continues to flow and is drawn over the tip 68 of the ultrasonic atomizer 60. The discharge opening 77 of the dispensing end 76 of the liquid supply pipe 72 is preferably located immediately near the tip 68. Gravity and pressure gradients caused by the flow of liquid from tip 68 draw the liquid onto surface 69 of tip 68. The tip 68 includes an amplifying unit 64 that causes the ultrasonic vibrator 62 to propel or spray the liquid from the tip 68 in the state of atomized liquid smoke 61.
Is vibrating because it is vibrating.

In the preferred configuration shown in FIG. 3, the atomizer is tilted down with tip 68 at a downward slope of between about 5 ° and 10 °. More preferably, the downward slope is at an angle of about 6 degrees below the horizon. In this configuration, the liquid is
Flows freely over the outer surface 66 and over the surface 69 of the tip 68. Although it is preferable to arrange the atomizers at an angle with respect to the horizontal plane, this ultrasonic atomizer 60
May be arranged in various other directions, including vertical or horizontal. Since the liquid flows only over the outer surface 66 of the amplification section 64, the ultrasonic atomizer 60 will probably be cleaned to avoid contamination after use or when changing to a different type of liquid. This shape also avoids the clogging problems common to conventional atomizing nozzles.

The ultrasonic atomizer 60 tends to produce a low-speed spray with less turbulence, and consequently tends to produce an elongated spray pattern. Preferably, it is oriented to move across the width of the conveyor 17. This preferred direction allows the plume to move in a direction perpendicular to the direction in which the second conveyor 17 is moving, although other directions may be used.

The smoke 61 generated by the ultrasonic atomizer 60 is effectively a polydisperse system. "Polydisperse" as used herein defines a plume 61 of droplets having different diameters and different velocities. As a result, droplets fall from the main plume at different times as the plume 61 moves across the width of the second conveyor 17. Typically, small droplets immediately fall on the first portion of the second conveyor 17 and larger droplets travel further. This phenomenon is best explained by using the equation for the pass rate L, which treats the drop as the distance traveled across the width of the second conveyor 17. The pass ratio L for a single droplet having a size or diameter D with an initial velocity V in the horizontal direction is defined by the following equation. Where ρ is the liquid density and μ is the air viscosity.

L = ρD ² V / 18μ

Preferably, the size distribution of the droplets and the fact that the droplets have a horizontal velocity ensure that substantially the entire width of the second conveyor 17 is coated with the liquid. As used herein, "horizontal speed" indicates that the magnitude of the initial velocity in the horizontal direction is substantially greater than the magnitude of the initial velocity in the vertical direction. As the vibration amplification of the ultrasonic atomizer 60 decreases, the droplet size decreases as a result of the liquid remaining on the surface 69 of the tip 68 of the amplifier 64 for a longer period of time. This also makes the liquid film on the tip 68 thinner. In addition, the lower viscosity of the hotter liquid will also result in longer residence time on the surface 69 of the tip 68 of the amplifier 64. Similarly, the resulting droplet size is smaller, reducing the passage of atomized water smoke across the width of the second conveyor 17. The liquid distribution across the width of the second conveyor 17 for both the measured values and the values predicted using the pass rate formula is shown in FIG. The position is the distance in meters (m) across the width of the second conveyor 17 or pass rate, which increases as the distance away from the tip 68 of the ultrasonic atomizer 60 increases. The size and velocity of the droplets
At about 90 degrees Fahrenheit caught at a point 1/2 inch away from
Measured from sampling of approximately 5000 drops of vegetable oil having a flow rate of min. These measurements are made using a particle analyzer available from Aerometrics under the trade name Phase Doppler particle analyzer.

Preferably, the width of the first conveyor 16 and the second conveyor 17 is between about 5 inches to 20 inches. More preferably, it is between about 10 inches and 15 inches, most preferably about 14 inches. In a preferred embodiment, the first
And the second conveyors 16, 17 have the same width. Alternatively, the first conveyor may have a width that is larger or smaller than the second conveyor 17. Then, a connecting part may be provided between the first conveyor 16 and the second conveyor 17.
As used herein, the term "conveyor" can be any mechanism or item used to transport or move an object from one location to another. For example,
The conveyor may be a continuous moving device, an intermittent moving device, or simply on a pan that is physically moved from one position to another. The first conveyor 16 and the second conveyor 17 preferably include a belt made of a coarse wire mesh such as stainless steel. This belt supports the food. as a result,
Excess oil sprayed from the liquid application device 50 that does not adhere to food is removed from the second conveyor 17.
And collected in a collecting bowl 19 arranged below the second conveyor 17. This collecting bowl 19 is preferably removable for easy access and cleaning.

In an alternative embodiment, as shown in FIG. 7, the liquid application device 50 may have a number of liquid feed pipes 172a, 172b, 173c arranged near the amplification section 64. These liquid feed pipes 172a, 172b, 172c support the distribution ends of the liquid feed pipes 172a, 172b, 172c, and furthermore, are positioned at regular intervals away from the outer surface 66 of the amplification section 64. It may be connected to the collar 101.
The positioning collar 101 may be pressed tightly onto the ultrasonic transducer 62 at one end. At the opposite end near the tip 68, a number of liquid feed pipes 172a,
It may have a shoulder 102 supporting 172b, 172c. The multiple liquid feed pipes are used to connect multiple tanks or containers having different or combined liquids to the ultrasonic atomizer 6.
0 enables simultaneous mixing or individual use. All or some of these liquids can then be easily sprayed from the tip 68 in the form of atomized drizzle. Thus, various properties such as flavorings, colorants, condiments or the like are taken together to provide consumers with a wide range of food choices without any additional waiting time for those foods to be finished. Can be mixed. This shape also awaits potential customers and avoids the additional expense of having large quantities of food made with different characteristics, which may become stale.

Alternatively, a commonly known liquid applicator 50 can be used with this finishing system 10. For example, in addition to other commonly known atomization mechanisms,
In a rotary atomizer as described in U.S. Pat. No. 4,522,462 issued to Smith on Jun. 4, 1985, or in U.S. Pat. No. 4,925,699 issued to Fergan on May 15, 1990. An electrostatic atomizer as described, an electrostatic atomizer system available from United Air Specialist Company under the trade name TOTALSTAT Cracker Spraying System, may be used instead with this finishing system 10.

(Particle Distributor) A small amount of crystals, flakes, pellets, powder, solid particles, or salt, sugar, spices,
To apply a flowable solid, such as a flavoring and a particulate seasoning such as a flavor crystal, onto a food product, a particulate dispensing device is utilized, generally shown at 80 in FIG. Preferably, the flowable solid comprises particles that are substantially spherical. More preferably, the flowable solids such as granular seasonings are applied after the food is applied by lightly applying a liquid such as vegetable oil. Food is liquid applicator 5
When transported from zero, the particulate matter distribution device 80 is automatically activated by the second sensor 28 disposed near the second conveyor 17. The second sensor 28 can detect the presence of food on the second conveyor 17 when the food approaches the particulate distribution device 80. The particulate matter distributing device 80 includes the oven 15 or the liquid applying device 5.
It may be made in one piece with the zero, may be a separate component, or may even be an internal component of the oven 15. When French fries are used as food, the application of salt and other particulate seasonings can improve the taste and even change the flavor of the final French fries.

As shown in FIG. 8, the particulate distribution device 80 includes a vibration supply assembly 82 and a flowable particle distributor 90. This flowable particle distributor 90 is located directly above the second conveyor 17 for the flowable solids to be dropped or distributed onto the food product resting on the second conveyor 17. The particulate distribution device 80 covers the width of the second conveyor 17 and provides for low flow or low volume distribution of flowable solids or solid particles. As used herein, "low flow" refers to a flow of less than 1 g / s for flowable solids. The flowable solids are dispensed in such a way that a substantially uniform distribution is achieved across the width of the second conveyor 17.

Since the second conveyor 17 includes a belt made of coarse wire mesh, any excess fluid solids dispensed from the particulate dispenser 80 that does not pour onto the food product
It is collected in a collecting bowl 19 arranged below the second conveyor 17. This collecting bowl 19 is preferably removable for easy access and cleaning. Alternatively, instead of a single collection pot 19 for both the liquid application device 50 and the particulate distribution device 80, another collection pot 19 may be provided below the particulate distribution device 80.

The vibration supply assembly 82 includes a container 84, a vibrator 86 and a supply tray 88. The mounting bracket 81 is used to mount the vibration supply assembly 82 on the flowable particle distributor 90. The supply tray 88 has a gutter 89 extending the length of the supply tray 88 ending at the open end 87. Preferably, a V-shaped or U-shaped gutter 89 is used, although this supply tray 88 can be made in a variety of shapes as long as the flowable solids are directed out through the open end 87. For example, a supply tray 88 having a semi-circular cross section, a hollow tube, a rectangular gutter or a similar shape.
May be used as the supply tray 88. Vibrator 86 is mounted directly on supply tray 88 at the end opposite open end 87. When the vibrator 86 is activated, it vibrates the supply tray 88. A vibrator 86, such as one commercially available from FMC, traded under the trade name Syntron Model V-2-B, may be used. The speed of the vibration or vibration amplification can be changed by controlling the vibrator 86 or even by the electric controller 20.

The container 84 is in the shape of a box with a lid that can be opened and a side wall that tapers to an outlet 83. The outlet 83 may be in the form of a hollow tube. Container 84 is attached to flowable particle distributor 90 by stiffener 45 (shown in FIG. 1) and is positioned over supply tray 88 such that outlet 83 is aligned with gutter 89 of supply tray 88. Have been. The supply tray 88 and the vibrator 86 are mounted on a vibration damping table 46 that attaches the supply tray 88 to a mounting bracket 81. The container 84 of the vibration supply assembly 82 is isolated from vibrations of the supply tray 88 because their components are not in contact with each other. Rubber spacer or vibration damper 4
The use of 6 ensures vibration isolation from the supply tray 88 to the container 84. This shape allows the fluid solids contained in the gutter 89 to move toward the open end 87 during the vibration of the supply tray 88 by the vibrator 86. In use, the flowable solids are placed on the flowable solids flow and supply tray in and out of vessel 84 through outlet 83. The friction effect between the feed tray 88 and the flowable solids is such that when the feed tray 88 is not vibrating,
I try not to move it over 7. When the agitator 86 is activated, the flowable solids then move through the open end 87 and within the gutter 89 of the supply tray 88. The flowable solids on supply tray 88 are replenished by the flowable solids in container 84.

Referring now to FIG. 9, the flowable particle distributor 90 includes at least one wall 92, 94 having a number of struts 96 extending therefrom. In a preferred embodiment, the flowable particle distributor 90 includes a second wall 92 located away from the first wall 92.
A first wall 92 having a wall 94 is included. A number of cylindrical struts 96 are mounted substantially horizontally between the first wall 92 and the second wall 94. The struts 96 are positioned between the walls in a geometry generally indicated as 98 in FIG. Prop 9
Although the preferred shape of 6 is cylindrical, these struts 96 may be made of various cross-sections and shapes, such as rectangular, triangular, oval or similar. Similarly, any mix of cross sections and shapes of struts 96 may be used in any particular geometric arrangement 98. Each of the struts 96 has a first end and a second end. A first end of each strut is attached to the first wall 92, and a second end of each strut is a second end.
Preferably attached to wall 94.

In a preferred embodiment, the first wall 92 and the second wall 94 have a first surface 93 and a second surface 95, respectively. The first surface 93 and the second surface 95 are
, 94 may alternatively be tapered to provide a slope between the first surface 93 and the second surface 95, but are preferably substantially parallel to each other. The first surface 93 and the second surface 95 have a number of strut holes 97 or depressions (shown in FIG. 8) formed in the surface to hold the struts 96 in place. These strut holes 97 may be arranged and designed such that many different geometries can be formed by simply moving struts 96 from one strut hole 97 to another. The number, arrangement and size of the struts 96 and the size of the
It may vary depending on the width of the conveyor 17, the size of the flowable solids or the desired distribution pattern.

The geometrical arrangement 98 is preferably a triangle, and more preferably an isosceles triangle. Most preferably, the geometry 98 formed by the multiple struts 96 has a spire or apex 99. The vertex 99 of the geometric array 98 is
It is the top part of the geometry 98. As shown in FIG.
The geometric arrangement 98 is arranged such that the angle A is an isosceles triangle, preferably having interior angles A, B and C, at the vertex 99. Angle A is about 5
It is preferably between 0 ° and about 70 °. Angles A, B and C may equally form an equilateral triangle, or these angles may be different from each other.

A particularly preferred embodiment of the flowable particle distributor 90 includes a cylindrical post 96 having a diameter between about 1/4 inch and 3/8 inch and having a length of about 1 inch. Is preferred. Although the preferred shapes and sizes of the struts 96 have been described, these struts 96 may alternatively be tapered from a first end to a second end,
It may even have an irregular thickness. The struts 96 are preferably made from a metal such as aluminum, stainless steel, steel, titanium, or similar metals. However, the struts 96 may also be made from many other materials, such as plastic, wood, composite, or similar materials. More preferably, the strut holes 97 are positioned to provide a center-to-center vertical spacing between each strut 96 that is greater than about 1/4 inch, and may be at a vertical spacing of about 3/16 inch. Is most preferred. At the same time, they are preferably arranged to provide a center-to-center horizontal spacing between each strut 96 that is greater than about 1/4 inch, more preferably a horizontal spacing of about 3/8 inch.

The flow of particles through the flowable particle distributor 90 is accomplished by altering the geometry of the geometry 98 as long as the struts 96 are substantially perpendicular to the direction of downward flow of the flowable solids. Controlled or changed. In particular, the flowable particle distributor 90 can be described as a method of distributing a flowable solid that converts a high density input to a low density output. First, a high density of flowable solids is introduced into the flowable particle distributor 90. These flowable solids collide with a number of struts 96 in the geometry 98. Next, the fluid solids are discharged from the fluid particle distributor 90 in a low-density dispersion state. As used herein, "high density" is greater than low density due to factors identified as density ratios. This density ratio is determined by the flowable particle distributor 90 measured as mass per unit area.
It shows that the density of the flowable solids entering is greater than about 20 times the density of the flowable solids exiting the flowable particle distributor 90. This density ratio is more preferably greater than about 100, and most preferably about 200 or more. If salt is used as the flowable solids, high density is preferably between about 0.5 g / cm ² ~ about 10 g / cm ^2, more preferably about 3 g / cm ^2. The low density is about 2.2 × 10 (-4) g / cm 2 ~ about 4.4 × 10 (-2) is preferably from g / c m ^2, about 1 / 70g / cm ² More preferably, there is.

Further, the distribution pattern of the flowable solids leaving the flowable particle distributor 90 and covering the second conveyor 17 may be substantially uniform. However, the distribution pattern can also be adjusted so that one side or the other side of the second conveyor 17 can have more or less flowable solids falling thereon. The change in distribution pattern is achieved by placing a number of further different struts 96 inside the geometry 98, outside the geometry 98 or on one or the other side of the apex 99 of the geometry 98. Is done.

Referring now to FIG. 10, an alternative embodiment of the geometry 98 is shown. The geometric arrangement 98 is substantially triangular and includes struts 96 arranged inside the geometric arrangement 98, as well as struts 96 arranged outside the geometric arrangement 98. Opposite the apex 99 there are also struts 96 aligned along the lower end of the geometry 98. A flowable particle distributor 90 using stainless steel struts 96 arranged in a geometrical arrangement 98 as shown in FIG. 10 produces approximately 120 g of salt particles about 400 microns in size at about 1 g / s. Smaller flow rates, especially 0.7 g /
12 shows a distribution pattern shown in FIG. 11 when the distribution is performed at a flow rate of s. The salt used during this test of the fluidized particle distributor 90 is a conventional table salt commercially available from Morton International under the trade name MORTON IODIZED SALT. In particular, the location of the cell in FIG.
イ ン チ inch increase across the width of the. The second conveyor 17 is divided into a right side and a left side. The cell number 14 right and the cell number 14 left are arranged near the center of the second conveyor 17. In this case, the cell numbers decrease toward the outside of the second conveyor 17 such that the right side of the cell 1 is at the right end and the left side of the cell 1 is at the left end.
When the salt is dispensed from the bottom opening 91 of the flowable particle distributor 90, the salt is transferred to the bottom opening 9
It is collected in each independent cell located at a distance of about 1.5 inches below one. The percentages indicate percentages relative to the total weight of salt collected at each cell location.

As can be seen in FIGS. 8 and 9, the inlet port 47 is located at a position above the vertex 99 of the geometry 98. This inlet port 47 is preferably in the form of a funnel mounted on a movable block 48. The movable block 48 has a hole through which the inlet port 47 extends and at least one fitting hole into which the fastener can mount the movable block 48 on top of the first wall 92 or the second wall 94. This fit hole cooperates with the movable block 48 to allow the lateral movement of the inlet port 47. The final distribution pattern may also be controlled by the placement of the entrance port 47 on either side of the vertex 99 of the geometry 98. The inlet port 47 is
It is preferably at the center on vertex 99. Preferably, however, it is movable over a range of positions to the left and right of the vertex 99 of the geometrical arrangement 98. In operation, flowable solids are poured from the open end 87 of the supply tray 88 into the inlet port 47. At this time, the inlet port 47 is placed under the gravity 9 in the flowable particle distributor 90 under the gravity.
The flowable solids are directed downward on a number of struts 96 arranged at 8.

When the food on the second conveyor 17 is in place under the particulate distribution device 80, an electrical signal is received by the vibrator 86 of the vibration supply assembly 82. This signal activates a vibrator 86 that begins to vibrate the supply tray 88. The flowable solids are then poured over the open end 87 of the feed tray 88, thereby dispensing from the vibrating feed assembly 82 to the inlet port 47 of the flowable particle distributor 90. The flowable solids enter the flowable particle distributor 90 through the inlet port 47 under the influence of gravity. At this time, the free-flowing solids are such that the free-flowing solids may hit, bounce off, or bounce off the struts 96 in a somewhat arbitrary manner as gravity directs the particles downwardly onto the food on the second conveyor 17. , Falls like a waterfall on the support 96 downward. Fluid solids in contact with food adhere to the food. The reason is that the food is applied by a light application of the vegetable oil applied by the liquid application device 50.

Alternatively, once improved to a flow rate of about 1 g / s or less, a commonly known particulate distribution device 80 can be used with this finishing system 10. For example, a trademark name
A salt and seasoning distributor available from Fedeco under the name THE EQUAIZER and a salt and seasoning distributor as described in U.S. Pat.No. 4,529,107 issued to Morin et al. On June 16, 1985; Alternatively, a salt seasoning applicator available from Allen under the trade name COATRONIC Model Number S S66.5 / 36 or US Patent No. 30126 issued December 12, 1961 to Louse Jr.
The vibratory applicator for particulate matter described in US Pat. No. 97 may alternatively be used as the particulate distribution device 80.

As a result of the use of this invention, an oven-finished fry can be created that is almost indistinguishable from a French fry cooked using a generous frying process. For example, an oven-finished French fry is amber in color, has crispy skin and wet contents. The finished French fries also have a texture, mouthfeel and taste that is similar to commercially made French fries made by frying with a generous oil such as McDonald's.
In addition to being advantageous in terms of taste, texture and appearance, the invention disclosed herein
Helps ensure foods delivered fresh with delicious changes not previously available. In addition, the invention also offers economic advantages. The reason for this is that manufacturers of plenty of fried foods spend less on cooking oil, which is one of the major costs incurred. In addition, safety benefits result because employees no longer encounter large amounts of hot oil in deep fryers.

(Analytical Test Method) The total moisture content of the finished food is measured by the forced circulation air oven method as described below. 1. A representative sample of food in a mixer or conventional food processing machine is uniformly drawn into powder.
2. Accurately weigh approximately 5 grams of sample (weight "X") drawn into a pre-weighed metal pan or dish. 3. Place a metal dish containing the sample in a forced circulation oven at 105 ° C. for 2 hours. 4. After 2 hours, remove the metal dish containing the dried sample and allow it to cool to room temperature in a dryer with a desiccant such as anhydrous calcium sulfate. 5. Re-weigh the dish containing the dried sample and calculate the weight of the dried sample (weight "Y") by subtracting the weighed weight of the dish. 6. Calculate the total percentage of moisture in the sample as follows.

Total water content% = [(XY) / X] × 100

Although specific embodiments have been shown, disclosed and exemplified, as well as the preferred processing steps of the present invention, functionally equivalents may be used instead without departing from the spirit or essence of the present invention. Can be The terms used to describe the invention are used in these described views and not as limiting terms. And all equivalents are intended to be included within the scope of the added invention.

[Brief description of the drawings]

Although the detailed description concludes with claims which particularly point out and distinctly claim the invention, the invention has been taken in conjunction with the appended claims and the accompanying drawings where like reference numerals are identical elements. It is believed that this will be better understood from the following description.

FIG. 1 is a perspective view of a preferred embodiment of a finishing system according to the present invention.

FIG. 2 is a perspective view of an alternative embodiment of the finishing system according to the present invention, wherein the particulate distribution device has been removed for clarity.

FIG. 3 is a sectional view of a preferred embodiment of the liquid application device.

FIG. 4 is a side view of an ultrasonic atomizer according to the present invention.

FIG. 5 is a perspective view of a preferred embodiment of a finishing system according to the present invention, in which the particulate distribution device is shown in broken lines for clarity.

FIG. 6 is a liquid distribution diagram across the width of a conveyor using a liquid applicator according to the present invention.

FIG. 7 is a side cross-sectional view of an alternative embodiment of the ultrasonic atomizer.

FIG. 8 is a front view of the particulate distribution device of the present invention with the second wall removed for clarity and the struts shown in cross-section.

FIG. 9 is a side view of a flowable particle distributor according to the present invention.

FIG. 10 is a front view similar to FIG. 8 of an alternative embodiment of the flowable particle distributor.

FIG. 11 is a particle distribution diagram by using the particulate distribution device according to the present invention.

[Procedural Amendment] Submission of translation of Article 34 Amendment of the Patent Cooperation Treaty

[Submission date] May 15, 2000 (2000.5.15)

[Procedure amendment 1]

[Document name to be amended] Statement

[Correction target item name] Claim 20

[Correction method] Change

[Correction contents]

[Procedure amendment 2]

[Document name to be amended] Statement

[Correction target item name] 0016

[Correction method] Change

[Correction contents]

In practicing the preferred embodiment of the present invention, the par-fried French fries (par-fried) are preferably made from potato pieces known in the art as being chopped and fried. "Sliced and fried potato pieces"
Here, the cross section is about 3/16 inch (0.476 cm) to about 5/16 inch (0
. 794 cm), about 2.5 inches (6.35 cm) to about 5 inches (12.
7 cm). Frozen, commercially minced and fried par-fried potato pieces are available from J. Cadwell, Idaho. R. It is supplied by Simplot under the trade name SIMPLOT PAR-FRIES. Other potato pieces that may be used here are known in the art as corrugated cuttings. The piece is usually
About 5/16 inch (0.794 cm) to about 1/2 inch (1.27 cm) in cross section
, Averages about 2 inches (5.08 cm) to about 4 inches (10.16 cm) in length. Also, the cross section is about 5/16 inch (0.794 cm) to about 1/2 inch (1.
27 cm), about 2.5 inches (6.35 cm) to about 5 inches (12.7 c) in length
m) straight potato pieces (known as regular cut pieces) may be used. A larger piece of potato, called a steak fry,
May be used. Typically, the steak fry is about 1/2 inch (1.27 inches).
cm) to about 7/8 inch (2.23 cm). These potato pieces are coated, for example, with gelatin, gum or starch.

[Procedure amendment 3]

[Document name to be amended] Statement

[Correction target item name] 0032

[Correction method] Change

[Correction contents]

[0032] For example, when the frozen par-fried food is prepared for consumption, such as at a retail food outlet, the par-fried potato pieces are preferably cooked in the oven 15 for about 3/4 minutes to about 15 minutes. . The oven 15 is at a temperature of about 325 degrees F (163 degrees C) to about 800 degrees F (427 degrees C). For par flies lined in a single layer on a conveyor, the preferred time to cook in the double air impingement oven 15 is between about 350 ° F. (177 ° C.) and about 500 ° F. (260 ° C.). , About 1 minute ~
It is about 5 minutes, more preferably about 2 minutes to about 2.5 minutes. The time and temperature at which the oven-finished food is cooked can vary depending on the amount of food, the starting temperature of the food, the particular type of oven 15 and the condition of the oven used (temperature, air speed) and the thermal properties of the food. In general, higher thermal conductivity and higher surface heat transfer coefficient
The transfer of heat from the oven 15 to the food is faster, resulting in reduced cooking time.

[Procedure amendment 4]

[Document name to be amended] Statement

[Correction target item name] 0039

[Correction method] Change

[Correction contents]

Preferably, a peristaltic pump 78 is used to ensure a suitable liquid flow for the ultrasonic nebulizer 60. The flow rate through the liquid delivery tube 72 of the liquid application device 50 may range from about 10 ml / min to about 30 ml / min, although the ultrasonic atomizer 60 described herein can produce a spray at a rate near zero. Preferably, there is. More preferably, it is about 18 ml / min to about 24 ml / min, and about 18 ml / min.
min is most preferred. The pump 78 pumps the liquid through the suction end 74 of the liquid feed pipe 72 and pumps the liquid into the ultrasonic atomizer 60 through the distribution end 76 of the liquid feed pipe 72. The liquid supply pipe 72 is about 1/16 inch (0.159 cm) to about 1/8.
More preferably, it has a large inner diameter between inches (0.318 cm). Two tubes, a rigid tube and a flexible tube, may be located at the interface between the delivery tube 72 and the various components of the liquid applicator 50 and used for stability and versatility, respectively. . In a particularly preferred embodiment, the delivery tube 72 is
Includes quick-change coupler 73 for ease of use. A similar quick-change coupler 73 may be provided in tank 70 and pump 78 as well. Most preferably, the liquid applicator 50 does not include any constricted valves or orifice constrictions. Therefore, distribution of a liquid full of fine particles can be easily achieved. In this configuration, when the pump 78 stops pumping, the flow of liquid to the ultrasonic atomizer 60 is discontinued. Alternatively, the liquid delivery tube 72 may be an integral part of the replaceable container 71 that allows the liquid delivery tube 72 to be replaced with each replacement of the container 71.

[Procedure amendment 5]

[Document name to be amended] Statement

[Correction target item name] 0040

[Correction method] Change

[Correction contents]

A part of the liquid used in the liquid application device 50 may be a solid or semi-solid at room temperature. As a result, the viscosity of the liquid is preferably controlled. The viscosity of the liquid may be controlled by heating or cooling the liquid, such as by using a heater or cooler, either in tank 70 or somewhere else. As shown in FIGS. 2 and 5, a heat exchanger 54 through which the liquid passes on its way to the ultrasonic atomizer 60 may be used to heat or cool the liquid. The heat exchanger 54 is preferably disposed near the distribution end 76 of the liquid supply pipe 72 between the pump 78 and the ultrasonic atomizer 60. The heat exchanger 54 is connected to the dispensing end 76 of the liquid supply pipe 72.
To control the liquid temperature at the point where it is discharged onto the amplifier 64 of the ultrasonic atomizer 60. The heat exchanger 54 can change the temperature of the liquid. Thus, the viscosity of the liquid can be changed. Vegetable oil is about 90 degrees Fahrenheit (32 ° C)
It is preferable to heat to the above temperature. It is more preferable to heat to a temperature of about 100 degrees F (38 degrees C) to 150 degrees F (66 degrees C), and about 110 degrees F (
Most preferably, it is heated to a temperature of from 43 ° C to 120 ° F (49 ° C). The preferred viscosity range for vegetable oils is about 20 cP (0.2 cm (sec) / g, although the desired viscosity can vary depending on the width and type of area of the liquid to be sprayed.
) To 30 cP (0.3 cm (sec) / g), more preferably about 25 cP
It is cP (0.25 cm (sec) / g). The viscosity of some liquids is within the desired operating range at ambient (72 degrees Fahrenheit (22 ° C.)) temperature conditions, and these liquids do not require any further adjustment to change the temperature.

[Procedure amendment 6]

[Document name to be amended] Statement

[Correction target item name] 0046

[Correction method] Change

[Correction contents]

Preferably, the size distribution of the droplets and the fact that the droplets have a horizontal velocity ensure that substantially the entire width of the second conveyor 17 is coated with the liquid. As used herein, "horizontal speed" indicates that the magnitude of the initial velocity in the horizontal direction is substantially greater than the magnitude of the initial velocity in the vertical direction. As the vibration amplification of the ultrasonic atomizer 60 decreases, the droplet size decreases as a result of the liquid remaining on the surface 69 of the tip 68 of the amplifier 64 for a longer period of time. This also makes the liquid film on the tip 68 thinner. In addition, the lower viscosity of the hotter liquid will also result in longer residence time on the surface 69 of the tip 68 of the amplifier 64. Similarly, the resulting droplet size is smaller, reducing the passage of atomized water smoke across the width of the second conveyor 17. The liquid distribution across the width of the second conveyor 17 for both the measured values and the values predicted using the pass rate formula is shown in FIG. The position is the distance in meters (m) across the width of the second conveyor 17 or pass rate, which increases as the distance away from the tip 68 of the ultrasonic atomizer 60 increases. The size and velocity of the droplets
Approximately 90 degrees Fahrenheit (3
It is determined from the sampling of approximately 5000 drops of vegetable oil having a flow rate of about 19 ml / min at a temperature of 2 ° C.). These measurements are made under the trade name Phase Doppler partic
Measured using a particle analyzer available from Aerometrics under the name le analyzer.

[Procedure amendment 7]

[Document name to be amended] Statement

[Correction target item name] 0047

[Correction method] Change

[Correction contents]

The width of the first conveyor 16 and the second conveyor 17 is about 5 inches (12.7 cm)
Preferably, it is between ２０20 inches (50.8 cm). More preferably, it is between about 10 inches (25.4 cm) and 15 inches (38 cm), and about 1 inch
4 inches (36 cm) is most preferred. In a preferred embodiment, the first
And the second conveyors 16, 17 have the same width. Alternatively, the first conveyor may have a width that is larger or smaller than the second conveyor 17. Then, a connecting part may be provided between the first conveyor 16 and the second conveyor 17.
As used herein, the term "conveyor" can be any mechanism or item used to transport or move an object from one location to another. For example,
The conveyor may be a continuous moving device, an intermittent moving device, or simply on a pan that is physically moved from one position to another. The first conveyor 16 and the second conveyor 17 preferably include a belt made of a coarse wire mesh such as stainless steel. This belt supports the food. as a result,
Excess oil sprayed from the liquid application device 50 that does not adhere to food is removed from the second conveyor 17.
And is collected in a collecting bowl 19 arranged below the second conveyor 17. This collecting bowl 19 is preferably removable for easy access and cleaning.

[Procedure amendment 8]

[Document name to be amended] Statement

[Correction target item name] 0058

[Correction method] Change

[Correction contents]

A particularly preferred embodiment of the flowable particle distributor 90 is about 1/4 inch (0.635).
cm) to 3/8 inch (0.95 cm), and is approximately 1 inch (2.54 cm).
cm) preferably includes a cylindrical post 96 having a length. Although the preferred shapes and sizes of the struts 96 have been described, these struts 96 may alternatively be tapered from a first end to a second end, and may even have an irregular thickness. May be. The struts 96 are preferably made from a metal such as aluminum, stainless steel, steel, titanium, or similar metals. However, the struts 96 may also be made from many other materials, such as plastic, wood, composite, or similar materials. More preferably, the strut holes 97 are positioned to provide a vertical center-to-center spacing between each strut 96 that is greater than about 1/4 inch (0.635 cm), and is preferably about 3/16 inch. A vertical spacing of (0.476 cm) is most preferred. At the same time, it is preferably arranged to provide a center-to-center horizontal spacing between each strut 96 that is greater than about 1/4 inch (0.635 cm), and is preferably about 3/8 inch (0.95 cm). Is more preferable.

──────────────────────────────────────────────────続 き Continued on the front page (51) Int.Cl. ⁷ Identification symbol FI Theme court ゛ (Reference) A47J 37/12 351 A47J 37/12 351 (31) Priority claim number 09 / 028,269 (32) Priority date February 23, 1998 (Feb. 23, 1998) (33) Priority Claimed States United States (US) (81) Designated States EP (AT, BE, CH, CY, DE, DK, ES, FI, FR, GB, GR, IE, IT, LU, MC, NL, PT, SE), OA (BF, BJ, CF, CG, CI, CM, GA, GN, GW, ML, MR, NE, SN, TD, TG), AP (GH, GM, KE, LS, MW, SD, SZ, UG, ZW), EA (AM, AZ, BY, KG, KZ, MD, RU, TJ, TM), AL, AM, A , AU, AZ, BA, BB, BG, BR, BY, CA, CH, CN, CU, CZ, DE, DK, EE, ES, FI, GB, GD, GE, GH, GM, HR, HU, ID, IL, IN, IS, JP, KE, KG, KP, KR, KZ, LC, LK, LR, LS, LT, LU, LV, MD, MG, MK, MN, MW, MX, NO, NZ , PL, PT, RO, RU, SD, SE, SG, SI, SK, SL, TJ, TM, TR, TT, UA, UG, UZ, VN, YU, ZW (72) Inventor Bush Stephen Gary United States of America 45241 Sharonville Percival Court, Ohio 11768 (72) Inventor Starley Robert Edward United States 45042 Middletown West Alexandria Road, Ohio 6594 (72) Inventor Schmidt Edwa De Lawrence United States 45238 Cincinnati, Ohio Spyglass Court 136 F-term (reference) 4B016 LE03 LG06 LK06 LK20 LP05 LP07 LP10 4B035 LC11 LE17 LE19 LG12 LG32 LG57 LK01 LP02 LP26 LT01 LT03 LT09 4B040 AA01 AB11 AC20 AD04 AD14 AD22 AE04 CA07 4B059 AA01 AB01 AC02 AC13 AD20 BE02 BE15 BE20

Claims (20)

[Claims] 1. Activating an electronic controller to automatically initiate the steps of the process; dispensing a predetermined amount of food on a conveyor; and transporting the food continuously throughout the steps of the process. Heating the food in an air impingement oven until the food is cooked; controlling the temperature and viscosity of the liquid; and applying the liquid on the food after the food is cooked. And placing a significant amount of free-flowing solids on the food, and discharging the food into a collection tray or supply container, wherein the finished food has a total moisture content of at least about 10%. Having a quantity, finishing the food. 2. The step of finishing a food according to claim 1, wherein the liquid contains vegetable oil. 3. The step of finishing food according to claim 1, wherein the flowable solid contains a granular seasoning. 4. The step of finishing food according to claim 1, wherein the food includes potato pieces. 5. The process of claim 1, wherein the food is continuously conveyed through all steps in the process in less than about 10 minutes. 6. The process of claim 1, wherein the food is dispensed from a storage hopper, the storage hopper including a weighing mechanism. 7. The process according to claim 1, wherein the liquid is applied on the food in the form of atomized water smoke. 8. The process according to claim 1, wherein the total moisture content is between about 25% and 65%. 9. An elongate supply tray and a vibrator, the elongate supply tray containing a flowable solid and having an open end, the vibrator being mounted on the supply tray opposite the open end. A vibration supply assembly, and an inlet port, a first wall, a second wall, and a number of struts, the second wall being spaced apart from the first wall, the struts being between the walls. Arranged in a geometric arrangement, each strut,
A first end of the post has a first end and a second end, the first end of the post is attached to the first wall, and the second end of the post is
The end is attached to the second wall, and the inlet port is configured such that when the vibrator is activated, the feed tray vibrates, causing the flowable solids to flow past the open end and through the inlet port onto the geometry. And a flowable particle distributor disposed on the geometrical arrangement to cause the flowable solids to be distributed. 10. The apparatus of claim 9, wherein the vibrating supply assembly includes a container for storing the flowable solids. 11. The apparatus according to claim 9, wherein the geometrical arrangement has an apex. 12. The apparatus according to claim 11, wherein the apex is aligned with the inlet port. 13. The apparatus of claim 9, wherein the struts are mounted substantially horizontally between the walls. 14. The apparatus of claim 9, wherein the inlet port is movable in a geometric arrangement. 15. An amplifying unit coupled to the amplifying unit, the amplifying unit having an outer surface and a tip thereon, an ultrasonic vibrator, a tank in fluid communication with the outer surface of the amplifying unit, and a liquid. A heat exchanger for controlling the temperature and viscosity of the liquid, wherein the liquid is directed to flow from the tank along the outer surface of the amplifier to the tip, and the liquid is actuated by the operation of the ultrasonic transducer. An ultrasonic atomizer characterized in that when the tip is vibrated, it is advanced from the tip in the form of small droplets with a substantially horizontal velocity. 16. The ultrasonic atomizer according to claim 15, wherein the amplification unit is inclined at an angle, and the angle is about 5 ° to about 10 ° from the horizontal. 17. The ultrasonic atomizer according to claim 15, further comprising a number of tanks in fluid communication with an outer surface of the amplification section. 18. The apparatus according to claim 18, further comprising a pump disposed between the tank and an outer surface of the amplifying section to ensure a liquid flow rate of about 10 ml / min to about 30 ml / min. The ultrasonic atomizer according to claim 15, wherein 19. The ultrasonic atomizer according to claim 15, wherein the viscosity of the liquid is between about 20 to about 30 centipoise. 20. The ultrasonic atomizer according to claim 15, wherein the temperature of the liquid is greater than about 90 degrees Fahrenheit.