WO1990003121A1

WO1990003121A1 - Improved food preparation system

Info

Publication number: WO1990003121A1
Application number: PCT/US1989/003951
Authority: WO
Inventors: Angelo Romano
Original assignee: Angelo Romano
Priority date: 1988-09-21
Filing date: 1989-09-12
Publication date: 1990-04-05

Abstract

An apparatus for cooking in a heated fluid held within a container (30), including a heating member (34) for heating the fluid in the container to a desired cooking temperature, an ultrasonic member (42) for generating ultrasonic vibrations, and a connecting member (26) for connecting the ultrasonic member to the container so that the ultrasonic vibrations are transmitted either directly to the fluid or through the container and into the fluid. The fluid used with the invention can be either water, oil, liquified fat or other typical cooking fluids. Additionally, the ultrasonic vibrations transmitted into fluid can be the range of 20 to 30K Hz. In those forms of cooking where a heated fluid is not utilized the ultrasonic vibrations are transmitted through the container (30) and into the food being cooked.

Description

IMPROVED FOOD PREPARATION SYSTEM FIELD OF THE INVENTION

The present invention relates to food preparation systems, and more particularly food preparation systems wherein food is cooked in a heated fluid, such as boiling water or liquid fat or where food is cooked by frying, sauteing, baking, roasting, broiling, or braising.

BACKGROUND OF THE INVENTION

The preparation of certain bulk foods has traditionally resulted in an unwanted and undesirable "sticking¹¹ or adherence of individual portions or particles. This is especially true in the preparation of starch based foods, such as so-called pasta. Typically, pasta is prepared by cooking it in boiling water until a desired consistency or hardness is obtained. At that time, the pasta is strained from the boiling water for further preparation. Unfortunately, after pasta has been so strained, it has a tendency to stick together. Since it is desira±>le to serve pasta in a discrete form, i.e., no two noodles being stuck together, a need exists for a device which can cook pasta or pasta-like foods while preventing the cooked pasta from sticking together. I have found, that the incorporation of ultrasonic vibrations during the cooking process, results in pasta which remains discrete and will not stick together.

In the past, ultrasonic vibration has been incorporated in a food preparation process, however, it has not been utilized in a cooking operation. U.S. Patent Number 3,026,885 discloses an apparatus for producing potato chips, wherein ultrasonic vibrations are utilized in the washing of potato slices in order to remove from the surfaces of the potato slices, all free starch and fragments of cell walls and intercellular fiber thereon, for effectively tenderizing the potato slice, and to arrest the action of enzymes which tend to produce undesirable sugars. Potato slices, after having been so washed in a water tank which includes an ultrasonic transducer, are thereafter passed to a cooking vat in a fashion known to that industry. Ultrasonic vibrations are not transmitted into the cooking vat.

I have also observed that a need exists in the food preparation industry for a range type unit incorporating induction heaters. While the use of induction heaters is known, for example U.S. Patent Number 4,447,691-Mizukawa et al. , which discloses an induction heating coil and cooking utensil detection circuit, a need nonetheless exists for a cooking unit which incorporates induction heating and which is capable of cooking foods such as pasta in a non-stick manner. SUMMARY OF THE INVENTION

It is an object of present invention to provide an apparatus for cooking foods in a heated fluid such that the food will not stick together. It is another object of the present invention to provide an apparatus for cooking foods in a heated fluid wherein ultrasonic vibrations are transmitted into the fluid. It is still a further object of this invention to provide an apparatus^' for cooking in a heated fluid wherein such fluid is heated by an induction heating unit and wherein ultrasonic vibrations are transmitted into such fluid.

These and other objects of the invention are accomplished in an apparatus for cooking in a heated fluid held within a container, including a heating member for heating the fluid in the container to a desired cooking temperature, an ultrasonic member for generating ultrasonic vibrations, and a connecting member for connecting the ultrasonic member to the container so that the ultrasonic vibrations are transmitted through the container and into the fluid. The fluid used with the invention can be either water, oil, liquified fat or other typical cooking fluids.

Additionally, the ultrasonic vibrations transmitted into fluid can be in the range of 20 to 30 k Hz.

These and other objects and advantages of the invention will become more apparent from the following detailed description when taken in conjunction with the following drawings. BRIEF DESCRIPTION OF THE DRAWINGS

Fig. 1 is a partial diagrammatic view of a cooking pot incorporating the present invention;

Fig. 2 is a partial diagrammatic view of a deep fat fryer incorporating the present invention;

Fig. 3 is a perspective view of a range incorporating an alternative embodiment of the present invention;

Fig. 4 is a plan view of a cooking range incorporating still a further embodiment of the present invention. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENT

A new and novel apparatus for cooking in a heated fluid is shown in Figure 1 and generally designated 10. There is shown a pot 12 having a lid 14. A fluid to be heated is placed within pot 12 and pot 12 is thereafter placed upon a range (not shown) or other suitable heating device for raising the temperature of the fluid within pot 12 to a desired level. Pot 12 is also shown to have a handle 16. Handle 16 is shown to include a forward couplant portion 18 and a grasping portion 20. Grasping portion 20 is shown to be made from an insulating material such that if a person grasps portion 20 that person's hand will not be burned or otherwise injured. An ultrasonic transducer 22 is shown to be positioned in the forward end of grasping portion 20 and in direct contact with couplant portion 18. The ultrasonic member or transducer 22 is enabled or excited by a signal generated by controller 24 and provided to transducer 22 through a conducting cable 26 provided in grasping portion 20. Once enabled, transducer 22 generates a vibration signal having a frequency in the ultrasonic range

Although the ultrasonic member or transducer 22 can be any known ultrasonic generator, it is preferred that the transducer either be a piezoelectric type, an electromagnetic type, or a magnetostriction type transducer. It is further preferred that the signal from ultrasonic controller 24 cause transducer 22 to generate ultrasonic vibrations which are in the frequency range between 20 and 30 k Hz. While couplant 18 can be formed from any one of several materials, it should be understood that couplant 18 should be formed from a material which is both capable of withstanding the high temperatures of pot 12 and which is capable of transmitting the ultrasonic vibrations from transducer 22 to pot 12. In the latter operation, couplant 18 serves as a connection member for connecting the ultrasonic transducer 22 to pot 12 so that ultrasonic vibrations are transmitted through pot 12 and into the fluid contained therein. Figure 2, discloses a deep fat fryer also incorporating the principles of the present invention. The fryer is shown to include a container 30 which defines a cavity 32. A heater 34 is mounted to extend into cavity 32. A temperature probe 36 also extends into cavity 32 for determining the temperature of the cooking fat or oil being heated by heater 34. A controller 38 receives the sense temperature signal from probe 36 and adjusts the signal to heater 34, in a known manner, in order to maintain the temperature of the cooking liquid in cavity 32 at a desired level. A basket 40, which can be of any known construction, is provided for holding foods to be cooked in the fryer within cavity 32. A pair of ultrasonic transducers 42 are shown to be provided in the walls of container 30 adjacent the area of basket 40. The ultrasonic transducers, upon receipt of an appropriate enabling signal from controller 38, serve to generate ultrasonic vibrations which are transmitted into the fluid contained in cavity 32. A further embodiment of the present invention is shown in Figure 3, wherein a range 50 is provided with a number of cooking stations. In the preferred embodiment heat is generated by induction heating units 52. Each induction heating unit is controlled in any known manner by control pad 54. There is also provided a number of submersible ultrasonic generating units 56, which are suspended by any suitable extending and retracting apparatus from arms 58. In operation, a container 60 is placed upon an induction heating unit 52. The induction heating unit is enabled or turned "on" by control pad 54 and operates to raise the temperature of the cooking fluid 62 to a desired temperature level. Once the temperature of fluid 62 has reached the desired level, and a food to be cooked is placed within fluid 62, ultrasonic generator 56 is lowered by arm 58 until it is submersed, or at least in contact, within fluid 62. After the food being cooked has reached a desired state, ultrasonic generator 56 is retracted from fluid 62 and container 60 is removed from range 50. A still further embodiment of the present invention is shown in Figure 4, wherein a series of induction heating units 70 are provided in a range 72. Similar to range 50, range 72 is provided with a control pad 74. As shown in Figure 4, two types of ultrasonic generating units are incorporated, namely a ring shaped ultrasonic generator 76 and a contact-type ultrasonic generator 78. Generator 78 is shown to be mounted in range wall 80 and transmit ultrasonic vibrations to containers placed on induction heating units 70 by contact therewith.

While the invention has been described and illustrated with reference to specific embodiments, those skilled in the art will recognize that modification and variations may be made without departing from the principles of the invention as described herein above and set forth in the following claims.

Claims

CLAIMSI claim:

1. An apparatus for cooking in a heated fluid held within a container, comprising:

Heating means for heating said fluid in said container to a desired cooking temperature;

Ultrasonic means for generating ultrasonic vibrations; and

Connectionmeans for connecting saidultrasonic means to said container so that ultrasonic vibrations are transmitted through said container and into said fluid.

2. The apparatus of Claim 1, wherein said fluid is water.

3. The apparatus of Claim 1, wherein said fluid is oil.

4. The apparatus of Claim 1, wherein said ultrasonic means generates ultrasonic vibrations which are in a frequency range between 20 and 30 k Hz.

5. The apparatus of Claim 1, wherein said heating means comprises an induction heater.

6. A apparatus for cooking in a heated fluid held within a container, said container being placed upon a heating unit for heating said fluid in said container to a desired cooking temperature, comprising, ultrasonic means for generating ultrasonic vibrations, and connection means for connecting said ultrasonic means to said container so that ultrasonic vibrations are transmitted though said container and into said fluid.

7. An apparatus for cooking with a heated fluid held within a container, comprising:

Heating means, for heating said fluid in said container to a desired cooking temperature; and

Ultrasonic means for generating ultrasonic vibrations, said ultrasonic means being positioned in contacted with said container, so that said ultrasonic vibrations are transmitted through said container and into said fluid.

8. The apparatus of Claim 7, wherein said heating means comprises an induction heater.

9. The apparatus of Claim 7, wherein said ultrasonic means is located surrounding said heating means.

10. An apparatus for cooking food in a container, comprising:

. Heating means for heating said container to a desired cooking temperature;

Ultrasonic means for generating ultrasonic vibrations; and

Connectionmeans forconnecting saidultrasonic means to said container so that ultrasonic vibrations are transmitted through said container and to said food.

11. An apparatus for cooking in a heated fluid held within a container, comprising:

Heating means for heating said fluid in said container to a desired cooking temperature; and

Ultrasonic means for generating ultrasonic vibrations, said ultrasonic means being positioned such that said ultrasonic means is in contact with said heated fluid so that ultrasonic vibrations are transmitted thereto.

12. The apparatus of Claim 11, further comprising positioning means for positioning said ultrasonic means in contact with said heated fluid.