• 专利附录
  • 专利说明
  • 权利要求
  • 类似技术
  • 同族专利
  • 引用文献
  • 法律状态
  • 优先权
    • 专利摘要:
    ABSTRACT Patent of Invention: 7COMBINATION OF COOKING AND SMOKING ?. The present invention relates to an oven comprising: a first chamber (3) and a second chamber (4), which are separated by a separation means (2); conveyor means (7) for guiding the products from the entrance (10) through those same chambers to the exit (12); a temperature control means (15) to control the temperature and / or humidity in each chamber individually with the use of a fluid, respectively, and a passage (2.1) in the separation medium (2) through which the conveyor means are directed from the first chamber to the second chamber.
    公开号:BR112015005737B1
    申请号:R112015005737-3
    申请日:2013-09-24
    公开日:2020-11-24
    发明作者:Ben Kop；Paul Verbruggen
    申请人:Gea Food Solutions Bakel B.V；
    IPC主号:
    专利说明:

    [0001] The present invention relates to an oven comprising:
    [0002] - at least one camera,
    [0003] - preferably means of transport to guide products from the entrance through these chambers to the exit,
    [0004] - temperature control means to control the temperature and / or humidity in the chamber with the use of a gas, which comprise a heater to heat the fluid, a blower and a duct to introduce the heated fluid into the chamber,
    [0005] The present invention also relates to a process of how to operate that furnace.
    [0006] Such an oven is known, for example, from EP 1 221 575 and EP 0 558 151 and is suitable for the complete or partial cooking of edible products, especially products containing protein, such as chicken, hamburgers, cordon bleu breaded etc .. The patent applications mentioned above are included in this document for reference purposes and are therefore part of the disclosure of this patent application. The temperature and humidity can be adjusted so that, during the time spent in the oven, which is dependent on the length and speed of the conveyor belt, the desired cooking and, if necessary, toasting is carried out. Currently, the market has a growing demand for smoked and / or flavored products. This smoking and / or flavoring, according to the state of the art performed after or before the product is cooked, is out of line in a separate smoking and / or flavoring chamber, which is time consuming and requires a large space.
    [0007] Therefore, the aim of the present invention is to provide a furnace and a process that overcomes the deficiencies, according to the state of the art.
    [0008] The problem is solved with an oven that comprises:
    [0009] - at least one camera,
    [0010] - means of transport to guide products from the entrance through these chambers to the exit,
    [0011] - temperature control means to adjust the temperature and / or humidity control in the chamber with the use of a gas, comprising a heater to heat the gas, a blower and a duct to introduce the heated gas into the chamber,
    [0012] in which it comprises means for atomizing a smoking and / or flavoring liquid in the oven.
    [0013] The disclosure made in relation to that matter of the present invention also applies to the other matters of the present application and vice versa.
    [0014] Because the smoking and / or flavoring is done in the oven, the production time is reduced and the product has an improved taste and / or an improved appearance. The risk is reduced for employees and / or for the production facility due to the furnace and / or process of the present invention. It is surprising and unexpected by a person skilled in the art that it is possible to apply a smoking and / or flavoring liquid directly to the oven, without the oven being polluted. The smoking and / or flavoring liquid is not destroyed in the oven and / or the smoke / flavor adsorption to the product is sufficient to achieve the desired taste. The atomization of the smoking and / or flavoring liquid leads to a complete evaporation of the smoking and / or flavoring liquid, so that no liquid needs to be accumulated and discarded or recycled. The smoking and / or flavoring liquid can be dosed very precisely.
    [0015] The oven according to the present invention comprises at least one chamber, preferably two or more chambers. In each chamber, an area can be established with different conditions for transferring heat, temperature, humidity and / or smoking / flavoring. The product to be treated is preferably food, more preferably food that contains protein, such as meat or fish. Alternatively, the product can be a vegetarian product, for example, a meat and / or fish replacement product. The product may comprise bones or fish bones. The inventive oven further comprises conveyor means for guiding products from the entrance through that chamber to the exit. The conveyor means are preferably at least partially arranged on a helical path. The conveyor means are preferably an endless conveyor belt, which is, more preferably at least partially permeable to the process gas, i.e., air, water vapor and / or the smoking / flavoring substance. In addition, the inventive oven comprises temperature control means to adjust and control the temperature and / or humidity in the chamber with the use of a gas, which is normally a mixture of air and water vapor. The gas temperature is adjusted by a heater. The humidity of the gas is adjusted by adding water vapor or, for example, air with a low humidity. Preferably, the gas is circulated in each chamber, preferably separately, preferably by a blower that extracts the gas out of the chamber at one end and reintroduces the gas at the other end. Due to this recirculation, there is a movement of gas in the chamber that improves the heat transfer from the gas to the product and / or reduces the temperature differences in each chamber. In the oven, the product can be dried and cooked. Drying / cooking can be at least partially simultaneous (a) and / or subsequent.
    [0016] The oven can be a continuous operation oven by which products are continuously moved or an intermittent type oven.
    [0017] According to the present invention, the product can be dried before or while it is being cooked. Drying according to the present invention means that the weight of the food product is reduced. The drying of the food product may occur due to the dripping of a substance from the product and / or due to the evaporation of a substance from the product surface. Preferably, the weight loss of the product during the drying step is 0.5 to 30% by weight in relation to the initial weight of the product before it enters the drying chamber, more preferably 2 to 20% by weight, still, more preferably 3 to 10% by weight and more preferably 4.5 to 7.5% by weight. The drying of the products is preferably done in an air-conditioned chamber with exact temperature and humidity parameters. Preferably, the drying of the food product is carried out at a temperature in the range of 60 to 180 ° C. During drying, liquid smoke can be atomized in the drying chamber.
    [0018] In accordance with the present invention, the oven comprises means of atomizing a smoking and / or flavoring liquid in the oven. The smoking and / or flavoring liquid is preferably a water-like substance. The means of atomizing the smoking and / or flavoring liquid in the oven is preferably a nozzle, more preferably a two-stage nozzle which is operated with the smoking and / or flavoring liquid and a gas, preferably air. The two-phase nozzle is preferably supplied with compressed air between 100 and 1,500 kPa (1 and 15 bar), more preferably 300 and 800 kPa (3 and 8 bar), even more preferably 400 and 600 kPa (4 and 6 Pub). The ratio of the net smoking and / or flavoring flow to the nozzle versus the gas flow to the nozzle is preferably 0.1 to 1.0 kg / m3, more preferably 0.3 to 0.6 kg / m3. The gas flow for each nozzle is preferably adjusted to 3.0 to 10.0 m3 / h, more preferably 5.0 to 6.5 m3 / h and the smoking and / or flavoring liquid is preferably adjusted to a rate flow rate from 0.2 to 25 kg / h, more preferably 1 to 10 kg / h, still more preferably 3 to 6 kg / h. The means for atomizing the smoking and / or flavoring liquid may comprise one or more nozzles, for example, a nozzle arrangement. The atomization medium can supply the atomized smoking and / or flavoring liquid continuously or intermittently. The droplet size of the smoking and / or atomized flavoring liquid is preferably <3.0 pm, more preferably <1.5 pm, and even more preferably <1.0 pm. During atomization, preferably part of the atomized smoking and / or flavoring liquid is ejected from each nozzle as a gas. This part preferably has less than 20% by weight, more preferably 14 to 16% by weight of the smoking and / or flavoring liquid supplied to the nozzle. The stream of atomized smoking and / or flavoring liquid is preferably ejected into an air flow that is circulated in an oven chamber, while the air flow preferably has a temperature between 50 and 250 ° C, more preferably 100 and 200 ° C, particularly at the ejection point of the smoking and / or flavoring liquid. The air flow velocity at the ejection point is preferably between 0.5 and 35 m / s, more preferably between 1 and 9 m / s. At least one of the conditions described above guarantees complete droplet evaporation.
    [0019] After atomization, the droplet particle size distribution is preferably:
    [0020] <0.20 a 1.99%
    [0021] <0.50 a 6.26%
    [0022] <0.60 a 22.48%
    [0023] <0.70 a 45.89%
    [0024] <0.85 a 69.37%
    [0025] <1.00 an 86.70%
    [0026] <5.00 a 100.00%
    [0027] In the oven, 100% of the smoke condensate is transferred to an invisible gas phase.
    [0028] Preferably, no means of capturing a smoking and / or flavoring liquid above the dose need be provided in the oven.
    [0029] More preferably, the oven comprises two or more chambers, in which a different temperature, different humidity and / or different heat transfer conditions can be adjusted, respectively. Preferably, each chamber comprises a blower and heating means , since the blower and / or the heating means can be operated in each chamber separately. Preferably, one or more chambers comprise a helical path and the chambers are, more preferably, separated from each other, particularly by a third chamber which is, more preferably, a section with a straight conveyor belt. Preferably, each chamber comprises at least one means of atomizing a smoking and / or flavoring liquid, since the smoking and / or flavoring liquid and / or the operating condition of the medium, for example, a nozzle, may be different in each chamber, respectively.
    [0030] Preferably, a medium is located at the inlet and / or outlet of the blower in one or each chamber and a smoking and / or flavoring liquid is, more preferably, continuously supplied to that medium, more preferably the smoking liquid and / or flavoring is atomized on the suction side of the blower. In the blower, the droplets and / or the gas phase of the smoking and / or flavoring liquid are mixed with the gas that cooks the product.
    [0031] Alternatively or additionally, the smoking and / or flavoring liquid is directly sprayed onto the product, preferably partly or at least essentially to the total surface of the product. In order to spray the smoking and / or flavoring liquid on the total surface, several nozzles may be required. Preferably, the smoking and / or flavoring liquid is sprayed through the means of transport on which the products are placed. Preferably, the distance between the medium and the product is between 100 and 400 mm, preferably 150 and 350 mm. The surface temperature of the product is preferably greater than 50 ° C, more preferably greater than 80 ° C at a point where the liquid is sprayed on the product, so that the liquid evaporates on the product surface, more preferably the temperature product surface does not exceed 180 ° C in the oven. The smoking and / or flavoring liquid sprayed on the product can be the same as the smoking and / or flavoring liquid atomized and vaporized in at least one chamber or it can be different.
    [0032] The medium for spraying the smoking and / or flavoring liquid onto the product is preferably a nozzle, more preferably a two-phase nozzle.
    [0033] This two-stage nozzle for spray application is preferably powered by compressed gas, more preferably air at 200 to 450 kPa (2.0 to 4.5 bar), more preferably at 300 to 350 kPa ( 3.0 to 3.5 bar). The flow rate of the smoking liquid and / or flavor to the nozzle versus the gas flow to the nozzle is preferably 0.5 to 5.0 kg / m3, more preferably 1.0 to 2.0 kg / m3. The flow rate of pressurized gas, preferably air, to the nozzle is preferably 1.0 to 5.5 m3 / h, more preferably 3.0 to 3.5 m3 / h per nozzle and the flow of smoking liquid and / or flavoring for the nozzle is more preferably 2.0 to 8.0 kg / h, more preferably 4.0 to 6.0 kg / h. The particle size distribution is preferably between 5 pm and 100 pm, where more than 80% by weight is preferably greater than 5 pm and at least 40% is, more preferably, greater than 10 pm. Preferably, no smoking and / or flavoring liquid is directly vaporized through the nozzle.
    [0034] Preferably, accelerated Maillard and thermal reactions that develop a golden brown color and unique roasted flavors occur on the product surface, particularly after the smoking and / or vaporizing liquid is sprayed and the liquid evaporates or after it has evaporated.
    [0035] Sprinkling is preferably carried out in and / or downstream of a first cooking chamber, particularly a cooking chamber in which smoke and / or flavor is applied to the product and, more preferably, upstream from a second chamber smoking / flavoring, particularly in a straight section between two preferably helical chambers. The second chamber is preferably a cooking chamber.
    [0036] Additionally, the product surface can be treated by incising the heating gas over the product surface.
    [0037] The feature of having multiple, preferably three, different and multiple locations, preferably two, different application methods of the smoking and / or flavoring liquid inside the high temperature oven allows the design of the ideal process for processes of roasting and smoking at high temperatures while the product is cooked simultaneously. Depending on the desired end result and the properties of the food product to be roasted and / or smoked, the appropriate application time within the heating process, the best possible application method and the ideal product for toasting, smoking and / or flavoring can selected. Special calibrated two-phase nozzles together with specially designed toasting agents and smoke condensates allow the highly reactive liquids to be fully transferred to a gas phase, using kinetic and thermal energy.
    [0038] Another subject of the present invention is a process for operating a furnace comprising:
    [0039] - at least one camera,
    [0040] - preferably, conveyor means to guide the products from the entrance through these chambers to the exit,
    [0041] - temperature control means to control the temperature and / or humidity in the chamber with the use of a gas, which comprise a heater to heat the gas, a blower and a duct to introduce the heated gas into the chamber,
    [0042] in which a smoking and / or flavoring liquid is applied to the product in the oven.
    [0043] The disclosure made in relation to that of the present invention also applies to other matters of the present application and vice versa.
    [0044] In at least one chamber, the product is cooked, that is, heated to a central temperature that is desirable for the individual product.
    [0045] Before and / or while the product is cooked, it is preferably dry.
    [0046] Smoking and / or drying can occur during drying and / or cooking.
    [0047] Preferably, the smoking and / or flavoring liquid is atomized.
    [0048] Preferably, the smoking and / or flavoring liquid is applied upstream and / or downstream from the blower and / or sprinkled directly on the product, more preferably the smoking and / or flavoring liquid is applied through a nozzle two-phase. The second phase compressed gas, preferably air, is used, which is preferably supplied at a pressure between 500 and 700 kPa (5 and 7 bar), preferably 550 and 650 kPa (5.5 and 6.5 bar).
    [0049] Preferably, a smoking and / or flavoring liquid is sprayed directly onto the product, moistens the product's surface and evaporates immediately. During or after evaporation, preferably, the Maillard reaction occurs.
    [0050] According to a preferred embodiment or another inventive embodiment of the present invention, the smoke and / or flavor substance is absorbed and / or adsorbed after the product is at least partially dry, more preferably at least the surface of the product is partially dried before the smoke and / or flavor substance is absorbed and / or adsorbed.
    [0051] Another matter of the present invention is a smoke condensate which comprises:
    [0052] Phenols: 0.1 to 0.56%
    [0053] Carbonyls: 3.5 to 13.0%
    [0054] Polysorbate: 0 to 2.25%
    [0055] and the rest of water.
    [0056] The disclosure made in relation to that matter of the present invention also applies to other matters of the present application and vice versa.
    [0057] Another preferred or inventive embodiment of the present invention is a smoke condensate comprising:
    [0058] Acids: 2.5 to 6.5%
    [0059] Phenols: 0.1 to 0.56%
    [0060] Carbonyls: 3.5 to 13.0%
    [0061] Polysorbate: 0 to 2.25%
    [0062] Benzo (a) pyrene <10 ppb
    [0063] Benzo (a) anthracene <20 ppb
    [0064] The disclosure made in relation to that matter of the present invention also applies to other matters of the present application and vice versa.
    [0065] Another preferred or inventive embodiment of the present invention is a smoke condensate comprising:
    [0066] Phenol 0.1 to 0.35% by weight
    [0067] Carbonyl 3.5 to 8.5% by weight
    [0068] Polysorbate 0 to 1.5% by weight
    [0069] The disclosure made in relation to that matter of the present invention also applies to other matters of the present application and vice versa.
    [0070] The inventive smoke condensate does not contaminate the oven and results in a smoking process that can be well controlled.
    [0071] The smoke condensate is, for example, produced by condensation smoke that results from a combustion process. The smoke condensate is preferably filtered and can be concentrated.
    [0072] The disclosure made in relation to that matter of the present invention also applies to other matters of the present application and vice versa.
    [0073] Preferably, the ph value of the smoke condensate is between 2.0 and 3.5.
    [0074] The viscosity of the smoke condensate is preferably 4.0 to 5.5 mPas / sec, measured at 20 ° C.
    [0075] The density of the smoke condensate is preferably 1.01 to 1.04 kg / l.
    [0076] The ph value of the smoke condensate is preferably 2.0 to 3.5.
    [0077] More preferably, the smoke condensate, at least essentially, does not comprise solid particles, such as ash and / or tar particles.
    [0078] The smoke condensate is preferably atomized and then inserted in the oven.
    [0079] After atomization, the droplet particle size distribution is preferably:
    [0080] 0.20 a 1.99%
    [0081] 0.50 a 6.26%
    [0082] 0.60 a 22.48%
    [0083] 0.70 a 45.89%
    [0084] 0.85 a 69.37%
    [0085] 1.00 to 86.70%
    [0086] 5.00 a 100.00%
    [0087] In the oven 100% of the smoke condensate is transferred to an invisible gas phase.
    [0088] The inventions are now explained according to Figures 1 to 4. These explanations do not limit the scope of protection. The explanations apply to all inventions of the present application in the same way.
    [0089] Figure 1 shows an inventive oven modality.
    [0090] Figure 2 is a top view of the oven, according to Figure 1.
    [0091] Figure 3 shows the adjustment means.
    [0092] Figure 4 shows the direct application of the spray-smoking and / or atomized flavoring liquid to the product surface.
    [0093] Figure 5 shows a droplet size distribution of the smoking liquid and / or atomized flavoring.
    [0094] Figures 1 and 2 show the inventive oven. The oven 1 comprises a first chamber 3 and a second chamber 4. The chambers are divided by means of a partition 2. In the present case, a rotating drum 5, 6 is arranged in each of these chambers, around which the conveyor belt 7 is guided along two helical paths 8, 9. The endless conveyor belt enters oven 1 through inlet 10, at that point through a section of straight conveyor belt 1 1 and exits oven 1 through outlet 12, at that point, similarly, by means of a straight section 13. The two helical sections 8, 9 are at this point connected by the section of straight conveyor belt 14 that rests on top. The belt is permeable to the process fluid, for example, air and steam of water. The partition means 2 comprises a passage 2.1 for the belt section 14. This passage 2.1 is larger than the conveyor belt 14. The person skilled in the art understands that the oven does not necessarily need to comprise chambers.
    [0095] The heating means, which are generally referred to as 15, are arranged at the top of the housing. Each heating means 15 comprises a blower 16 at that point with a spiral coating 17 which opens in a duct 18. A heating element is located in the ducts 18, respectively. The process fluid, for example, air and water vapor, is sucked by the blower 16 out of chambers 3, 4 through the inlet 24 and is forced into the duct 18 through the spiral coating 17, respectively. The process fluid 31 flows through the heating elements 34 and is then recycled in the respective chamber 3, 4. The arrow 23, according to Figure 3, illustrates the flow of fluid in the chamber 3, 4.The movement of the products (not shown) to be baked in the oven is illustrated by arrows 29.
    [0096] According to Figure 3, the furnace can comprise adjustment means to adjust the flow of process fluid across the width of the belt which is, in the present example, a plate 19. This plate 19 is located on the straight part 14 of conveyor belt 7 and extends through length L, as seen in Figure 2. Plate 19 is partially located in duct 18 and extends to a control area 21. Plate 19 rotates about a geometric axis 26 The degree of deflection in relation to its vertical position is illustrated by the double arrow a. The plate 19 guides and divides the fluid flow 31 after it passes through the heating means, so that the desired flow pattern across the width of the conveyor belt is achieved. Through the plate 19, the flow 31 can be divided and guided from the outside 7 "of the belt 7 inwards 7 'and vice versa. Each desired fluid flow distribution across the width W can be achieved through the plate 19. Examples of fluid flow distribution are shown in Figure 7. The desired fluid flow distribution is achieved through the total length L of the plate 19. The equalizing means 20, at that point a perforated plate, are located at the bottom of the plate. control area 21 to support the fluid distribution of the plate 19 and / or increase the pressure in the control area After the fluid heats the products 25, it passes through the permeable belt 7 and is deflected by an inclined plate 22. The flow 23 inside the chamber 3 flows along the helical path 8 and is then sucked again by the blower 16 through the inlet 24. The person skilled in the art understands that this means of adjustment is not mandatory for the present invention.
    [0097] According to the present invention, upstream and / or downstream from blower 16 and / or upstream and / or downstream from heater 32, means 27, 28 for atomizing a smoking liquid and / or vaporization, in the present case one or more two-phase nozzles 27, 28 are provided. The atomized smoking and / or flavoring liquid is supplied as a cloud of very fine fluid particles and is ejected into the air stream 31, in which the droplets evaporate before coalescing. Each two-stage nozzle 27, 28 is operated with a pressurized gas (not shown) in order to split the stream of smoking and / or flavoring liquid into fine particles and distribute the droplets in the air stream 31. The smoking fluid and / or flavoring can be provided to each or just one chamber 3, 4. The smoking and / or flavoring liquid can also be introduced in different places in the oven. Each chamber can be supplied by the same or different flavoring and / or flavoring liquids. The smoke and / or the flavor is absorbed by the product, here, the meat product. The smoking and / or flavoring of the product and the cooking of the product occur simultaneously. This saves time and space.
    [0098] Figure 4 shows a modality of the present invention in which the smoking and / or flavoring liquid is directly sprayed onto the product. The mist from the smoking and / or flavoring liquid reaches the product and moistens the surface of the product. Subsequently, the liquid evaporates and the substances remain on the product surface which change the color and / or the taste of the product. This spraying of a smoking and / or flavoring liquid onto the product surface can be carried out in addition to or alternatively to smoking and / or flavoring the product by absorption. Sprinkling can be carried out anywhere in and / or out of the oven. Preferably, the distance between the nozzles and the product is between 150 and 350 mm. Preferably, the surface temperature of the product is at least 80 ° C to facilitate evaporation of the spray liquid.
    [0099] Figure 5 shows a preferred droplet size distribution for spray application, according to Figure 4. The droplets are preferably between 1 and 100 pm. REFERENCE SYMBOLS: 1 furnace 2 separation medium, partition 2.1 passage from first to second chamber 3first chamber 4second chamber 5tambor 6tambor 7means conveyor, conveyor belt 8first helical section chamber 9second helical section chamber 10inch 11means straight conveyor 12out 13means straight conveyor 14section of connecting conveyor medium 15heating means 16coating 17 spiral coating 18d 19 control medium, valve 20 equalization medium 21 control area, box 22 guidance medium 23 fluid flow 24 inlet 25. product 26 pivot 27 nozzle 28. nozzle 29. product movement 30. nozzle 31. process fluid, air, water vapor and / or smoke 32.heating medium
    权利要求:
    Claims (10)
    [0001]
    1.Oven (1), comprising at least one chamber (3, 4) in which the product (25) is cooked, -a conveyor means (7) for guiding products (25) from the entrance (10) through from these chambers (3, 4) to the outlet (12), temperature control means (15) to adjust and control the temperature and humidity in the chamber (3, 4) with the use of air (23) and steam 'water, comprising a heater (34) to heat the air (23), a blower (16) and a duct (18) to introduce the heated gas into the chamber (3, 4), comprising a nozzle (27, 28) to atomize a smoking and / or flavoring liquid in the oven (1), the nozzle (27, 28) being a two-phase nozzle (30) arranged upstream of the heater (34) and the carrier medium (7) is an endless belt that is permeable to air (23), water vapor and the smoking and flavoring substance and the oven (1) operates continuously, characterized by the fact that the nozzle (27, 28) atomizes a smoking and / or flavoring liquid that is a smoke condensate comprising, phenols - 0.1 to 0.56% carbonyls - 3.5 to 13.0% polysorbate - 0 to 2.25%, and remaining water.
    [0002]
    2. Oven (1) according to claim 1, characterized by the fact that the means (27, 28) for supplying the smoking and / or flavoring liquid (29) in the oven (1) is located at the entrance (10 ) and / or at the outlet (12) of the blower (16).
    [0003]
    Oven (1) according to either of Claims 1 or 2, characterized in that the smoking and / or flavoring liquid (29) is directly sprayed onto the product (25).
    [0004]
    4. Oven (1) according to claim 3, characterized in that the distance between the medium (27, 28) and the product (25) is between 100 and 400 mm, preferably 150 and 350 mm.
    [0005]
    5. Oven (1) according to any one of claims 1 to 4, characterized in that it comprises an arrangement of nozzles (27, 28).
    [0006]
    6. Process for continuously operating an oven (1), as defined in any one of claims 1 to 5, characterized by the fact that it comprises at least one chamber (3, 4) in which the product (25) is cooked, -a conveyor means (7) for guiding products (25) from the entrance (10) through these chambers (3, 4) to the exit (12), -temperature control means (15) for adjusting and controlling the temperature and humidity in the chamber (3, 4) with the use of air (23) and water vapor, which comprise a heater (34) to heat the air (23), a blower (16) and a duct (18) to introduce the heated air (23) into the chamber (3, 4), with a smoking and / or flavoring liquid applied to the product (25) in the oven (1) by a two-stage nozzle (30) arranged upstream of the heater (34), characterized by the fact that the smoking and / or flavoring liquid is a condensate of smoke, comprising phenols - 0.1 to 0.56% carbonyls - 3.5 to 13.0% polysorbate - 0 2.25%, and the remaining water.
    [0007]
    7. Process according to claim 6, characterized by the fact that the smoking and / or flavoring liquid is atomized and preferably fully vaporized.
    [0008]
    Process according to either of claims 6 or 7, characterized in that the smoking and / or flavoring liquid (29) is applied upstream and / or downstream of the blower (16) and / or sprinkled directly on the product (25).
    [0009]
    Process according to any one of claims 6 to 8, characterized by the fact that the second phase compressed gas, preferably air (23), is used, which is preferably supplied at a pressure between 500 and 700 kPa ( 5 and 7 bar), preferably 550 and 650 kPa (5.5 and 6.5 bar).
    [0010]
    10. Process according to any of claims 6 to 9, characterized by the fact that a smoking and / or flavoring liquid is sprayed onto the product (25).
    类似技术:
    公开号 | 公开日 | 专利标题
    BR112015005737B1|2020-11-24|furnace and process to continuously operate a furnace
    RU2662288C2|2018-07-25|Combination of drying and smoking
    WO2012014923A1|2012-02-02|Reduced-pressure spray-drying method and reduced-pressure spray-drying device
    AU2018312095B2|2021-10-28|Ultrahigh efficiency spray drying apparatus and process
    US5910330A|1999-06-08|Process and apparatus for smoking foodstuffs
    US10155234B1|2018-12-18|Ultrahigh efficiency spray drying apparatus and process
    CN212520771U|2021-02-12|Atomizing perfuming device, atomizing perfuming equipment and forming machine
    DE2349195C3|1980-09-18|Food smoking device
    EP0241965B1|1990-06-20|Method for smoking foodstuffs, device for carrying out said method and smoke sprayer as applied in the device.
    CA2992448C|2018-09-11|Two-tier heat transfer system and method for its use
    SU921498A1|1982-04-23|Device for hot-smoking fishes
    US20200120943A1|2020-04-23|Method to Process Coextruded Meat Products Using High Velocity Air in Combination With Handling Method and Liquid Application
    RU2020109467A|2021-09-10|PULMONAL ADMINISTRATION DEVICE
    NL8303090A|1984-04-16|TWIN-TEMPERATURE SPRAY DRYER FOR HEAT-SENSITIVE PRODUCTS.
    WO2018115109A1|2018-06-28|Vaporiser unit for an inhaler, and method for controlling a vaporiser unit
    同族专利:
    公开号 | 公开日
    WO2014048925A1|2014-04-03|
    JP2015535700A|2015-12-17|
    BR112015005737A2|2017-07-04|
    ES2831308T3|2021-06-08|
    EP2900070B1|2020-09-16|
    RU2648377C2|2018-03-26|
    EP2900070A1|2015-08-05|
    RU2015115575A|2016-11-20|
    CA2885520A1|2014-04-03|
    CA2885520C|2019-01-15|
    EP3777540A3|2021-03-03|
    EP3777540A2|2021-02-17|
    US20150245643A1|2015-09-03|
    CN104902759A|2015-09-09|
    JP6494512B2|2019-04-03|
    CN104902759B|2019-01-29|
    引用文献:
    公开号 | 申请日 | 公开日 | 申请人 | 专利标题
    US3106473A|1961-12-27|1963-10-08|Red Arrow Products Corp|Aqueous smoke solution for use in foodstuffs and method of producing same|
    IE32974B1|1968-02-01|1974-02-06|Beatrice Foods Co|Smoking method|
    US3503760A|1969-05-26|1970-03-31|Dev Consultants Inc|Method of smoking a comestible product|
    US3806609A|1970-05-11|1974-04-23|V Goblik|Method of producing liquid smoke|
    US3861292A|1973-04-30|1975-01-21|Heller & Company B|Liquid smoke regenerator|
    US3896242A|1973-07-09|1975-07-22|Red Arrow Prod Co|Process for smoking comestible material|
    US3969996A|1975-04-10|1976-07-20|Dec International, Inc.|Apparatus for liquid smoke regeneration|
    US4112133A|1976-09-29|1978-09-05|Far-Mar-Co, Inc.|Liquid smoke composition and method of making same|
    US4315948A|1980-06-12|1982-02-16|Armour And Company|Process for preparing cooked bacon having reduced levels of N-nitrosamines|
    NZ202065A|1981-10-16|1986-05-09|Union Carbide Corp|Tar-depleted aqueous liquid smoke compositions:food flavourings|
    US4431032A|1981-10-16|1984-02-14|Union Carbide Corporation|Tar-depleted liquid smoke treatment of food casings|
    US4455924A|1982-09-30|1984-06-26|Alco Standard Corporation|Oven for cooking and flavoring meat products|
    NL8600677A|1986-03-17|1987-10-16|Muvero B V Ketel En Apparatenf|SMOKE MISTOR AND APPARATUS, PROVIDED WITH SUCH A SMOKE MISTOR, FOR SMOKING FOODSTUFFS.|
    US4806373A|1986-08-01|1989-02-21|Robert W. Stumpf|Process for curing meat with fruit juice|
    GB8710685D0|1987-05-06|1987-06-10|Turbotak Inc|Cluster nozzles|
    US4876108A|1987-11-12|1989-10-24|Ensyn Engineering Associates Inc.|Method of using fast pyrolysis liquids as liquid smoke|
    US5135770A|1989-10-04|1992-08-04|Red Arrow Products Co. Inc.|High browning liquid smoke composition and method of making a high browning liquid smoke composition|
    NL9200351A|1992-02-26|1993-09-16|Koppens Maschf Bv|OVEN.|
    JPH08252497A|1995-03-16|1996-10-01|Shimada Phys & Chem Ind Co Ltd|Two-phase fluid nozzle|
    DE19627227C2|1996-07-05|1998-09-24|Germos Fessmann Gmbh & Co Kg|Process for smoking food and device therefor|
    EP0859199B1|1997-01-04|2004-10-20|Heat and Control, Inc.|Air impingement oven|
    DE19726558A1|1997-06-23|1998-12-24|Vemag Maschinen & Anlagenbau Gmbh|Method and device for the smoking treatment of food|
    US6142066A|1998-02-24|2000-11-07|Tyson Foods, Inc.|Smoked food apparatus|
    US6074679A|1998-03-05|2000-06-13|Red Arrow Products Company Llc|Stabilized liquid smoke compositions and methods of manufacturing the same|
    RU2179809C2|1999-03-24|2002-02-27|Никитин Петр Васильевич|Apparatus for treating meat and fish semi-finished products with condiment and spices|
    US6214395B1|1999-10-21|2001-04-10|Hickory Specialties, Inc.|Liquid smoke browning agent solution|
    NL1017040C2|2001-01-05|2002-07-08|Koppens Bv|Oven with air blasting device.|
    CN2469708Y|2001-02-22|2002-01-09|简伟文|Fumigation roaster|
    CN2525812Y|2001-11-26|2002-12-18|贾来斌|Integrated stove for steaming, coiling, roasting, heating and smoking|
    PT1773136E|2004-01-13|2013-08-27|Mastertaste|Low flavor anti-microbials drived from smoke flavors|
    US7432483B2|2005-07-26|2008-10-07|Flint Hills Foods, Llc|Continuous feed volumetric heating and convection oven|
    TWI415574B|2006-06-07|2013-11-21|Ajinomoto Kk|Method and device for improving flavor of smoke and process and device for producing smoked food|
    US8304697B2|2009-03-27|2012-11-06|Cleveland Range, Llc|Method and system for controlling smoker device integral to an oven|EP3298898A1|2011-05-31|2018-03-28|John Bean Technologies Corporation|A bidirectional flow system for a cooking oven|
    US9161651B2|2012-01-27|2015-10-20|Ts Techniek Bv|Dual drum spiral oven|
    EP3104086B1|2015-06-11|2019-09-18|Electrolux Professional S.p.A.|Flavoring device for use in a cooking chamber|
    EP3419425A4|2016-02-26|2020-01-08|Provisur Technologies, Inc.|Cooking devices and methods of using the same|
    EP3451838A4|2016-05-05|2020-04-01|Provisur Technologies, Inc.|Spiral cooking devices and methods of using the same|
    CN106907744A|2017-03-17|2017-06-30|张彬彬|Spraying steams stove|
    CN107149110B|2017-06-16|2020-11-17|福州高科新技术开发有限公司|Production process of light dried plums|
    CN107242340B|2017-06-16|2020-10-23|福州高科新技术开发有限公司|Production process of preserved waxberry|
    JP2020524505A|2017-06-23|2020-08-20|ジーイーエイ・フード・ソリューションズ・バーケル・ベスローテン・フェンノートシャップ|Oven with smoke supply|
    CN107711931A|2017-09-27|2018-02-23|铜仁跑山牛食品有限公司|A kind of beef baking box|
    CN107535545B|2017-09-27|2020-03-17|铜仁跑山牛食品有限公司|Beef processing production line microwave baking equipment|
    CN107518036A|2017-09-27|2017-12-29|铜仁跑山牛食品有限公司|A kind of beef baking box control system|
    JP6826569B2|2018-08-17|2021-02-03|エスペック株式会社|Smoked cooker and smoked manufacturing method|
    US10912317B2|2018-10-19|2021-02-09|John Bean Technologies Ab|Thermal processing apparatus|
    KR102181713B1|2020-05-06|2020-11-24|홍현선|Indirect heating type barbecue apparatus|
    法律状态:
    2018-03-06| B06F| Objections, documents and/or translations needed after an examination request according [chapter 6.6 patent gazette]|
    2018-03-13| B06F| Objections, documents and/or translations needed after an examination request according [chapter 6.6 patent gazette]|
    2018-03-20| B06I| Publication of requirement cancelled [chapter 6.9 patent gazette]|Free format text: ANULADA A PUBLICACAO CODIGO 6.6.1 NA RPI NO 2462 DE 13/03/2018 POR TER SIDO INDEVIDA. |
    2018-03-27| B15K| Others concerning applications: alteration of classification|Ipc: A21B 1/48 (2006.01), A23B 4/052 (2006.01) |
    2019-07-30| B06U| Preliminary requirement: requests with searches performed by other patent offices: procedure suspended [chapter 6.21 patent gazette]|
    2020-03-31| B07A| Technical examination (opinion): publication of technical examination (opinion) [chapter 7.1 patent gazette]|
    2020-08-04| B09A| Decision: intention to grant [chapter 9.1 patent gazette]|
    2020-11-24| B16A| Patent or certificate of addition of invention granted|Free format text: PRAZO DE VALIDADE: 20 (VINTE) ANOS CONTADOS A PARTIR DE 24/09/2013, OBSERVADAS AS CONDICOES LEGAIS. |
    优先权:
    申请号 | 申请日 | 专利标题
    EP12185955|2012-09-25|
    EP12185955.7|2012-09-25|
    EP13150399|2013-01-07|
    EP13150399.7|2013-01-07|
    EP13150464|2013-01-08|
    EP13150464.9|2013-01-08|
    PCT/EP2013/069865|WO2014048925A1|2012-09-25|2013-09-24|Combination of cooking and smoking|
    [返回顶部]