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WO1992014369A1 - Procede a deux phases permettant de faire cuire/dorer/croustiller des aliments, a l'aide de l'energie produite par les micro-ondes et de l'energie infrarouge - Google Patents

Procede a deux phases permettant de faire cuire/dorer/croustiller des aliments, a l'aide de l'energie produite par les micro-ondes et de l'energie infrarouge Download PDF

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Publication number
WO1992014369A1
WO1992014369A1 PCT/US1991/001042 US9101042W WO9214369A1 WO 1992014369 A1 WO1992014369 A1 WO 1992014369A1 US 9101042 W US9101042 W US 9101042W WO 9214369 A1 WO9214369 A1 WO 9214369A1
Authority
WO
WIPO (PCT)
Prior art keywords
browning
food
microwave
crusting
stage
Prior art date
Application number
PCT/US1991/001042
Other languages
English (en)
Inventor
Melvin L. Levinson
Original Assignee
Levinson Melvin L
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Levinson Melvin L filed Critical Levinson Melvin L
Priority to EP91905180A priority Critical patent/EP0580570B1/fr
Priority to DE69120548T priority patent/DE69120548T2/de
Priority to CA002130080A priority patent/CA2130080C/fr
Priority to AU74453/91A priority patent/AU7445391A/en
Priority claimed from CA002130080A external-priority patent/CA2130080C/fr
Priority to US07659340 priority patent/US5094865C1/en
Publication of WO1992014369A1 publication Critical patent/WO1992014369A1/fr

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Classifications

    • A—HUMAN NECESSITIES
    • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
    • A47J36/00—Parts, details or accessories of cooking-vessels
    • A47J36/02—Selection of specific materials, e.g. heavy bottoms with copper inlay or with insulating inlay
    • A47J36/027—Cooking- or baking-vessels specially adapted for use in microwave ovens; Accessories 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
    • A23L5/15—General methods of cooking foods, e.g. by roasting or frying using wave energy, irradiation, electrical means or magnetic fields, e.g. oven cooking or roasting using radiant dry heat

Definitions

  • This invention concerns a two-stage method for cooking/browning/crusting food: first, a microwave energy stage; and second, an infrared energy stage.
  • the invention further includes preferred browning/crusting devices to support and contact food during each stage.
  • U.S. Patents 3,701,872 and 3,777,099 describe preheating metal plates in a microwave oven by means of a microwave-absorptive heating member.
  • U.S. Patents 3.731,037 and 3,881,027 disclose a microwave oven apparatus, with heating layers on the ceiling, floor and walls of the microwave chamber, and describe cooking food in a metal container in that microwave chamber.
  • U.S. Patents 3.731,037 and 3,881,027 disclose a microwave oven apparatus, with heating layers on the ceiling, floor and walls of the microwave chamber, and describe cooking food in a metal container in that microwave chamber.
  • Patent 4,306,133 describes microwave cooking a fruit pie having a double crust.
  • U.S. Patent 3,914,967 describes microwave heating grill constructions.
  • microwave cooking over conventional cooking, is the ability of microwave energy to surround a food and to penetrate and release energy below the surface of a food.
  • Microwave energy, in a 700 watt microwave oven, surrounds and heats the mass of a food.
  • infrared energy from a 700 watt infrared broiler heating element will heat, only the exposed surface, in direct line-of-sight, of a food thereunder.
  • a novel browning/crusting device has dual utility in cooking/browning/crusting when exposed to either microwave energy or infrared energy.
  • ovens which include both a microwave generator and an infrared broiler in their heating chambers for alternate use. The methods of this invention may be practiced in such combined ovens.
  • the First Stage is carried out in a microwave chamber on the preheated browning/crusting device.
  • the Second Stage is carried out on the same browning/crusting device beneath an infrared broiler.
  • the browning/crusting is a microwave-lossy unit that can develop temperatures in the 350-650°F range when exposed to microwave energy in a microwave chamber.
  • microwave cooking/browning/crusting is carried out.
  • a moisture confining, microwave transparent cover encloses the browning/crusting device to define a cooking chamber.
  • the food to be cooked/browned/ crusted is placed in the cooking chamber on a preheated browning/crusting device. Any splatte; and moisture from the food, is confined within the cooking chamber during the First Stage.
  • the First Stage ends when the food in contact with a cooking surface of the browning/crusting device has been browned/crusted as desired.
  • the browning/crusting device without the cover, is placed beneath an infrared broiler and the top surfaces of the food are browned/crusted.
  • the browning/crusting device may be designed to be useful as a heated, insulated service platter and/or hot plate.
  • the browning/crusting device comprises a metal plate having an exposed metal cooking surface, which functions as a browning/crusting surface, and having another metal surface which is coated with a microwave lossy composition which is in a heat transferring relationship with the metal plate.
  • the cooking surface is concave and the thickness of the microwave-lossy composition is greater at the perimeter of the metal plate than at the center of the metal plate.
  • the browning/crusting device is a block (or multiple blocks in an array) of microwave-lossy ceramic or microwave- lossy igneous rock. The block or blocks are retained in a metal tray.
  • the browning/crusting device is supported on a microwave-transparent, heat-insulating member such as a non-lossy ceramic shallow bowl, tray or frame.
  • a microwave-transparent, heat-insulating member such as a non-lossy ceramic shallow bowl, tray or frame.
  • the cover is a heat-resistant, non-lossy glass bowl having a rim engaged with the perimeter of the heat-insulating container.
  • FIGURE 1 is a cross-section view of a microwave oven chamber containing an insulator member, a browning/crusting device, and a cover for practicing the First Stage of the invention.
  • FIGUKE 2 is a cross-section illustration of the browning/crusting device, of FIGURE 1, on a broiler tray positioned beneath an infrared broiler for practicing the Second Stage of the invention.
  • FIGURE 3 is a cross-section illustration of an alternative browning/crusting device on a heat-insulating tray, for practicing the Second Stage of the invention.
  • FIGURE 4 is a perspective illustration of a ceramic or igneous, rock cooking block within a metal tray which blocks microwave energy from entering the sides and base of the rock.
  • FIGURE 5 is a perspective illustration of plural ceramic or igneous rock blocks, assembled in an array within a metal tray, to function as an alternative embodiment of a browning/crusting device.
  • FIGURE 6 is a cross-section of the browning/crusting device of
  • FIGURE 5 taken along the plane 6-6.
  • FIGURE 7 is a cross-section illustration, similar to FIGURE 1, showing a heat-insulating support member, a browning/crusting device, a cover member, and a bread or cake pan for practicing the First Stage of the invention for baking/browning/crusting bread or cake.
  • FIGURE 8 is a cross-section illustration of selected elements, of FIGURE 7 , including the browning/crusting device, positioned on a broiler tray, and the bread or cake pan positioned beneath an infrared broiler for practicing the Second Stage of the invention.
  • FIGURE 9 is a cross-section illustration of a preferred browning/crusting device, in an inverted position.
  • FIGURE 1 illustrates a microwave oven chamber 10 defined by a broken line 11.
  • a heat-insulating member 12 Positioned within the microwave chamber 10 is a heat-insulating member 12 having a generally horizontal base 13 upstanding sidewalls 14 and handles 15.
  • the sidewalls 14 may be shortened and handles 15' (shown in phantom) may be provided whereby the heat-insulating member 12 has a lower height.
  • Side walls 14 are not required, but are convenient for supporting other elements.
  • the heat-insulating member 12 is fabricated from microwave-transparent. heat-resistant, non- lossy glass-ceramics which will not degrade under a gas flame of a gas broiler heating unit.
  • a browning/crusting device 16 in a preferred embodiment, includes a metal plate 17 and a microwave-lossy composition 18 adhered to the under-surface of the metal plate 17.
  • the metal olate 17 has a concave surface 19 and an upstanding perimeter bead 20 and a depending sidewall 21. It will be observed that the concave surface 19 presents a convex surface 22 on the opposi te side of the metal plate 17 .
  • the sidewal l 21 has suff i ci ent height, to posi tion a microwave-lossy composi tion 18 above the base 13 of the i nsu lati ng support 12.
  • T he metal plate 17 pref erabl y is formed f rom alumi num havi ng a thickness of approximatel y 1/ 16 inch to 3/8 inch.
  • Other heat-conductive metals may be employed, such as stainless steel and carbon steel.
  • the microwave-lossy composition 18, preferably, is a high temperature curable binder (e.g., a poly epoxide) having dispersed therein particles of microwave-lossy materials, such as ferrite, that become heated when exposed to microwave energy.
  • FIGURE 9 illustrates an inverted browning/crusting device 16.
  • Microwave-lossy composition 18 was poured into inverted grill Plate 17 as a liquid, uncured composition of ferrite and a plastic binder.
  • a perimeter groove formed by the under-surface of the bead 20, is filled with lossy composition 18.
  • the browning/crusting device 16 having a larger concentration of microwave-lossy composition at the perimeter, the larger concentration heats the food contacting surface 19 more evenly than a uniform thickness of microwave lossy composition.
  • a cover 24 has generally cylindrical sidewalls 25. a top 26 and a rim 27.
  • One or more handles 28 are provided to facilitate lifting the cover 24 and to serve as a support torcover 24 when it is disposed in its rim-up condition as a bowl.
  • the cover 24 preferably is formed from heat-resistant, non- lossy glass which is microwave transparent and light transparent.
  • the rim 27, of cover 24, mates with heat-insulating support 12 to produce an enclosed cooking chamber 29.
  • the browning/crusting device lo is confined within chamber 29.
  • Moisture released, while heating food on browning/crusting device 16, is confined within the chamber 29.
  • the confined moisture will condense on the relatively cool surfaces, of the cover 24 and will be retained within the chamber 29.
  • the elements 30, illustrated in FIGURE 1, in microwave oven chamber 10, are exposed to microwave energy.
  • the heat-insulating support 12 and cover 24 are microwave transparent and are not heated by microwave energy.
  • the microwave-reflective metal plate 17 is not heated by microwave energy.
  • the microwave-lossy composition 18 becomes heated by the microwave energy Thermal energy, from the heated microwave-lossy composition 18, is transferred to the metal plate 17 and the temperature of the metal plate 1 7 increases.
  • Browning/crusting device 16 is preheated empty until it reaches a browning/crusting temperature. e.g. 350-650°F.
  • Browning/crusting device 16 exposed to microwave energy, within the heat-confining chamber 29, is tree to rise to browning temperatures far in excess of temperatures realized in prior art metal heating grills for microwave oven use.
  • the browning utensil of U.S. Patent No. 4,496,815 has a metal, browning element whose maximum temperature is limited by the deformation temperature of its plastic support.
  • the microwave chamber 10 is opened, the assembled First Stage elements 30 (cover 24, heat-insulating support. 12 and browning/crusting device 16) are removed from the microwave chamber 10
  • the cover 24 is lifted, and an appropriate food, to be cooked/browned/crusted, is placed on the hot, metal cooking surface 19.
  • the cover 24 is returned.
  • the re-assembled First Stage elements 30, with the food are placed into the microwave chamber 10 and exposed to additional microwave energy.
  • the surfaces, of the food, which contacts the hot food-contacting surface 19, of the browning/crusting device 16, are thermally browned/crusted as desired while the remainder of the food is cooked by microwave energy which passes through the microwave transparent cover 24 and penetrates the food.
  • the assembled First Stage elements 30 (the cover 24, heat-insulating support 12 and browning/crusting device 16 ) , with the food thereon, are removed from microwave chamber 10.
  • the cover 24 is removed exposing the food on the food contacting surface 19.
  • the Second Stage is commenced by removing the browning/crusting device, le, from the heat-insulating support 12, and placing it, with the food thereon, beneath an infrared broiler 32, on broiler tray or rack 47, as shown in FIGURE 2.
  • the infrared broiler 32 may be an electrical resistance thermal energy generator, such as a resistance wire, nichrome bars or other well-known heating elements.
  • the infrared broiler 32 may be a combustible gas burner which is well-known in the broiling art.
  • the under-surface of the food is browned/crusted by direct conduction of heat in a microwave chamber; the Second Stage of browning/crusting is carried out on the upper surface of the food with infrared energy from an infrared broiler. Beneath the broiler, the browned under-surface is maintained hot by heat released from browning/crusting device. Spot heating and selective heating and selective defrosting, of a food, that occurs, during the First Stage, equalizes, during the Second Stage, in which the food rests and completes cooking.
  • the browning/crusting device 40 may comprise a microwave sate block 40 (square, rectangular, circular, oval. et cetera) of microwave-lossy ceramic or a microwave-lossy, igneous rock.
  • Igneous rock blocks have been sold in the United States under the trade name LAVA ROCK.
  • Rock and ceramic which includes air or water pockets, are not recommended because they might explode when exposed to microwave energy.
  • At least one of the exposed flat surfaces 41, of block 40 has a smooth surface and can function as a cooking surface for browning/crusting foods.
  • the block 40 when exposed to microwave energy, becomes uniformly heated.
  • the block 40 preferably is preheated to a browning/crusting temperature within the range of 450-650oF and food is cooked on the smooth surface 41 in a First microwave Stage and a Second infrared Stage.
  • the block 40 is preferably placed in a metal tray 44a as seen in FIGURE 5 Only the exposed surface 41 of the block 40 is seen in FIGURE 5.
  • the metal tray 44a preferably has sidewalls which terminate with the surface 41.
  • the metal tray 44a blocks microwave energy from the sides and bottom, whereby microwave energy can penetrate the block solely through the exposed surface 41.
  • the tray 44b acts as a microwave shield which also equalizes heat across the bottom of the rock and concentrates exposure to microwave energy on the top center of the food cooking surface. The tray 44b speed the heating to browning/crusting temperatures of surfaces. 41 and 45 by preventing microwave energy from reaching the bottom of blocks. 40, 43.
  • a five pound block 40 may be heated for 30 minutes or more. It takes, longer to heat, heavy block 40 than to heat a metal device 16, but once heated, five pound block 40 remains hotter longer than device 16 when functioning as a hot, post-cooking serving plate.
  • the heated blocks 43 can function as hot, post-cooking hot cubes to maintain heat of cooked foods.
  • the block 40 is shown directly on the insulated tray 12
  • This embodiment without a metal tray, may be em ployed in the First Stage and/or in the Second Stage.
  • a metal tray 44a as shown in FIGURE 5 is preferred, although not shown in FIGURE 3.
  • FIGURE 7 a First Stage assembly 30 similar to that of FIGURE 1 is illustrated in a microwave chamber 10.
  • FIGURE 8 a Second Stage assembly 31 similar to that of FIGURE 2 is illustrated.
  • the browning/crusting device 16 is positioned on a conventional kitchen range broiler tray or rack 47, beneath an infrared broiler 32.
  • a cake/bread pan 50 has upward sidewalls 51 and a generally flat base 52.
  • the base 52 is usually rectangular although other geometric shapes such as circles, ovals and the like are known. In order to bake bread/cake, the.
  • browning/crusting device 16 is preheated in a microwave chamber 10 to a desired browning/crusting temperature, in the range 450-550°F.
  • the preheating can be carried out by placing the browning/crusting device 16 on the heat-insulating support member 12 during the preheating of the browning/crusting device.
  • the cake/bread pan 50 will be in heat transfer relationship with the food contacting surface 19 and will receive thermal energy from the hot food contacting surface 19 by conduction and convection.
  • the assemble 30, as shown in FIGURE 7 (including the cover 24) is returned to the microwave chamber 10 with the bread/cake pan 50.
  • microwave energy passes through the microwave transparent covet 24 and directly into the bread/cake dough 53 causing the dough to become heated, to rise and to bake.
  • the resulting cake/bread rises to a level indicated by the numeral 55.
  • the First Stage assembly 30 of FIGURE 7 is removed from the microwave chamber 10.
  • browning/crusting device 16 with the bread/cake pan 50 containing microwave baked bread/cake at the l evel 55 is placed beneath an infrared broiler 32 whereby the top surface 55 of the bread/cake is browned/crusted as desired by exposure to infrared energy.
  • infrared energy from the broiler 32 also heats the exposed, metal surface 19 of the browning/crusting device 16.
  • the infrared broiler 32 keeps device 18 at an elevated temperature, throughout the Second
  • the broiler element 32 may be heated during the First Stage of the process, so that, the broiler 32 is at its operating conditions, when the Second Stage commences. This sequence abbreviates the overall duration of the browning/crusting process.
  • a relatively cool serving base heat-insulating member 12 may receive the high-temperature, browning/crusting device 16.
  • the cool, heat-insulating member 12 thus has added utility. It accepts the hot, browning/crusting device 18. out from under the infrared broiler, and combines with device 18 to become a "sizzling skillet" food serving device.
  • An alternate embodiment is to place insulation member 12 under broiler 32 with device 16 during the Second Stage.
  • While the present two-stage cooking method has been employed successfully cooking/browning/crusting fried chicken and French tried potatoes, the method may also be employed to brown/crust.

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  • 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)
  • Electric Ovens (AREA)
  • Cookers (AREA)

Abstract

Procédé comprenant deux phases, permettant de cuire et de rendre croustillants des aliments. La première phase s'effectue dans la chambre d'un four à micro-ondes (10), et la deuxième phase a lieu sous un élément de grill (32) électrique ou à gaz. Dans les deux phases, l'aliment est placé sur un dispositif (16) assurant le brunissage et la formation d'une croûte, qui comprend une surface métallique pour la cuisson (17) chauffée par un matériau adhérent dissipatif, sensible aux micro-ondes (18), ou l'aliment est placé sur une surface lisse (45) constituée d'au moins un bloc en céramique dissipatif sensible aux micro-ondes (43) ou d'une roche ignée dissipative, sensible aux micro-ondes (40) supportée sur un plateau métallique (44a). Dans la première phase, un premier ensemble associé (30) comprend un couvercle transparent (24) sensible aux micro-ondes, un support transparent d'isolation thermique (12) sensible aux micro-ondes, et le dispositif (16) assurant le brunissage et la formation d'une croûte. Dans la deuxième phase, on n'utilise que le dispositif (16) pour achever le procédé dans sa totalité. Ledit dispositif (16) assurant le brunissage et la formation d'une croûte, est préchauffé dans un four à micro-ondes (11) pour qu'il atteigne une température élevée de brunissage et de formation d'une croûte avant qu'on place l'aliment sur ledit dispositif (16).
PCT/US1991/001042 1991-02-18 1991-02-18 Procede a deux phases permettant de faire cuire/dorer/croustiller des aliments, a l'aide de l'energie produite par les micro-ondes et de l'energie infrarouge WO1992014369A1 (fr)

Priority Applications (5)

Application Number Priority Date Filing Date Title
EP91905180A EP0580570B1 (fr) 1991-02-18 1991-02-18 Procede a deux phases permettant de faire cuire/dorer/croustiller des aliments, a l'aide de l'energie produite par les micro-ondes et de l'energie infrarouge
DE69120548T DE69120548T2 (de) 1991-02-18 1991-02-18 Zweistufen-verfahren zum kochen/bräunen/knusprig lassen von nahrungsmitteln durch mikrowellen- und infrarotenergie
CA002130080A CA2130080C (fr) 1991-02-18 1991-02-18 Procede a deux etapes pour cuire, dorer et rendre croustillant par le principe des micro-ondes et des rayons infrarouges
AU74453/91A AU7445391A (en) 1991-02-18 1991-02-18 Two-stage process for cooking/browning/crusting food by microwave energy and infrared energy
US07659340 US5094865C1 (en) 1991-02-18 1991-04-15 Two stage process for cooking/browning/ crusting food by microwave energy and infrared energy

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
CA002130080A CA2130080C (fr) 1991-02-18 1991-02-18 Procede a deux etapes pour cuire, dorer et rendre croustillant par le principe des micro-ondes et des rayons infrarouges
AU74453/91A AU7445391A (en) 1991-02-18 1991-02-18 Two-stage process for cooking/browning/crusting food by microwave energy and infrared energy
US07659340 US5094865C1 (en) 1991-02-18 1991-04-15 Two stage process for cooking/browning/ crusting food by microwave energy and infrared energy

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WO1992014369A1 true WO1992014369A1 (fr) 1992-09-03

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2018063130A3 (fr) * 2016-09-02 2018-06-14 Arçeli̇k Anoni̇m Şi̇rketi̇ Procédé de préchauffage d'une plaque de cuisson pour des fours combinés

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4486640A (en) * 1982-11-01 1984-12-04 Raytheon Company Cooker/baker utensil for microwave oven
GB2196231A (en) * 1984-02-23 1988-04-27 Leon Hong Method of reheating frozen filled cooked dough product
US4917908A (en) * 1989-06-26 1990-04-17 Gaf Chemicals Corporation Reduced oil french fried potato products and process for preparing

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4486640A (en) * 1982-11-01 1984-12-04 Raytheon Company Cooker/baker utensil for microwave oven
GB2196231A (en) * 1984-02-23 1988-04-27 Leon Hong Method of reheating frozen filled cooked dough product
US4917908A (en) * 1989-06-26 1990-04-17 Gaf Chemicals Corporation Reduced oil french fried potato products and process for preparing

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
See also references of EP0580570A4 *

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2018063130A3 (fr) * 2016-09-02 2018-06-14 Arçeli̇k Anoni̇m Şi̇rketi̇ Procédé de préchauffage d'une plaque de cuisson pour des fours combinés

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