Procedure for food structure improvement prior to cooking and related equipment
AssigneeNext Cooking Generation Srl
InventorDaniele DI CLERICO
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Abstract
The method and device, according to theoretical and experimental guidelines and related equipment, substantially modify, regarding the prior art treatment of food, especially of animal origin, the maturation and cooking phases, thus integrating most of the benefits of both processes. The method and device improve the characteristics of chewability, digestibility, presence of nutrients and hydration of the food. Moreover, the method and device ensure the absence of toxic substances due to cooking processes and improves the contribution of food marination and aromatic substances.
Claims8
1) Procedure for the Maturation of food before cooking based on the controlled and parameterised administration of kinetic energy and thermal energy under vacuum of the cellular tissue forming the food by means of one or more transducers that emit ultrasound waves [FIG. 1 (12)] acting in a liquid [FIG. 1 (18) contained in a tank [FIG. 1) (10) placed in a vacuum state [FIG. 6 (68)], put in motion by a circulation pump [FIG. 1 (13) characterised by the following:
- The liquid [FIG. 1 (18)] immerses the food to be treated [FIG. 2] (23), which is inserted into a suitable plastic container impermeable to liquid [FIG. 2 (22)] but permeable to ultrasound waves.
- The ultrasound transducers [FIG. 8 (80)] are coupled to a convex lens [FIG. 8 (82) positioned in the area of emission of the ultrasound transducer [FIG. 8 (81).
3) Procedure for cooking food carried out by the administration of ultrasound [FIG. 6 (64)], a thermal method [FIG. 6 (62)] and the administration of kinetic energy to the food placed in the appropriate container [FIG. 6 (65) thanks to the forced circulation of liquid [FIG. 6 (63)(67)]. This cooking is performed under vacuum [FIG. 6 (68)] and at a controlled temperature to obtain a limited thermal shock on the food.
Dependencies are inferred from the claim text.