Patent Application
20200000105
This invention is a process for preparing food from frozen dough portions, for example churros (a fried dough pastry), and a machine for the preparation and sale of those foods.
There currently exists a process for preparing food from frozen dough portions, typically churros, comprising the preparation of the dough, the moulding of it in portions and freezing it for preservation until the time it is finished when it is to be consumed, and the frying of those portions at high temperature at the time of finishing for consumption.
This process requires fryers where it is finished for consumption, with the associated drawbacks of:
Likewise, there also exist machines for preparing and selling food from frozen dough portions, for example churros, comprising a structure with a sealed enclosure with a customer interface, provided with a means of selection, a means of payment, and a delivery pod after the selection has been made through the means of selection, and the payment completed by the means of payment, and internally comprising a refrigerated store to keep the portions frozen until the time of preparation, and a fryer in which these portions are prepared on the spot when selected.
These machines fulfil their function satisfactorily, although having fryers inside them creates a number of problems, such as the danger from hot oil in the event of vandalism, the need to keep that oil hot permanently, or the need to heat it frequently, with the concomitant energy expenditure, for short periods of use when the preparation and serving happen spread out over time. The deterioration and oxidation of the oil due to the successive heatings or the permanent heating, which affects both the taste and the quality of this fat when ingested, the more oxidised it is, the more likely it is to affect the consumers' cholesterol levels, as well as the need to replace it. The dirtiness due to the accumulation of fat throughout the interior of the machine, odours, the increased clogging of filters, etc., in addition to the increased energy use of the cold store due to the need to overcome the heat coming from the oil in the fryer.
The invention's process for the preparation of food from frozen dough portions achieves a cleaner preparation and does not involve frying in oil, which also implies a lower energy expenditure.
According to the invention, the method includes a first step of preparing the portions of frozen dough in a kitchen, including the sub-steps of:
Finest quality raw materials will be used to ensure good results. This way it is possible to dispense with the oil, with all its inconveniences, which have been described.
The machine of the invention is configured to perform the second step of the process, with in-situ finishing of the preparation by heating the frozen dough without the need for frying.
The machine is of the type consisting of a structure with a sealed enclosure with a customer interface, provided with a means of selection, a means of payment, and a delivery pod for the portions after they have been prepared once the selection has been made using the means of selection and the payment completed by the means of payment and in accordance with the invention, further including:
In this way, the oven will finish the preparation without the addition of oil, thereby dispensing with all the inconveniences that come with it, and that have been described.
The machine hardly needs any maintenance, since it will only require cleaning of the oven approximately every 2 months and the changing or cleaning of filters for removing smoke and odours every 6 months, if it has them, besides the obvious restocking of the product depending on the sales.
The invention's process for preparing frozen dough portion foods includes a first cooking step which includes the sub-steps of:
That baking of the portions will preferably be carried out at a temperature of between 350 and 400 degrees for 1 to 2 minutes to achieve an outer browning and a complete heating of the portions, and ideally at 380 degrees for 1 minute and 35 seconds, which is the combination which has produced the best results
The pre-frying sub-step preferably includes introducing the portions into olive oil at a temperature of between 190 and 230 degrees for 2 minutes and 20 seconds, which according to the tests that were carried out, are the best conditions for the conditions in which the baking will be carried out.
The portion moulding step ideally consists of the forming of straight portions, which gives a greater storage capacity than the traditional curved shapes of churros.
Alternatively, the finishing step at the consumption site comprises baking the portions at a temperature of between 230 and 300 degrees for 30 to 90 seconds, to achieve a lower exposure of the oil to high temperatures and for less time, helping to preserve them and also helping the oil absorbed in the churro to have better properties and to be less oxidised, and even that the pre-fried churro absorbs less oil, giving a lower energy expenditure, improving the delivery possibilities for the product in vending machines, where the pre-frying of the churro is done in a central kitchen or facility, and then the product is finished at the time of delivery by baking, since reducing the power needed by the oven means lower power rated electrical cabling for the vending machine, and the baking temperature is reached faster, with less preparation time, and thus waiting time for the consumer.
In this case, the best results for the finishing at the site of consumption step have been found to come from the baking of the portions at 250 degrees for 60 seconds.
These other values for the temperature and time parameters of the finishing at the site of consumption step also allow adjusting the temperature and time of the pre-frying sub-step, which can then be done at temperatures between 190 degrees and 230 degrees for a time between 1 minute and 50 seconds and 2 minutes and 20 seconds, and ideally at a temperature of 215 degrees for 2 minutes and 20 seconds, since these are the values for which the lowest number of quality defects were found during the tests carried out.
In this case the oil used in the pre-frying sub-step would ideally be olive oil and/or high oleic sunflower oil
The machine (1) of the invention is, in turn, capable of finishing the preparation and delivering the food portions (2) made from previously frozen dough, and is of the type including (see
It is envisaged that the oven (4) includes a tunnel oven with a means of heating (resistors (4a)) and a first conveyor belt (4b) for the portions (2) within it, which allows baking while the portion (2) travels towards the pod (16).
The oven (4) also includes filters (4c) (for example activated carbon) and a means of internal air recirculation through those filters (4c) (impellers and/or fans (4d)) to achieve a clean interior environment.
The refrigerated store (3), for its part, includes an upper hopper (3a), in this case a triple one (see
The means of transporting the baked dough to the delivery pod (16) comprises a first ramp (9) (see
The controller (6) is connected to motor operation sensors (6b) (e.g. encoders) and/or second temperature sensors (6c) and/or third inertial sensors (6d) (to prevent or detect acts of vandalism) and/or fourth level sensors (6e) and/or fifth machine (1) connection sensors (6f) and/or sixth GPS position sensors (6g)—should the machine be removed- and/or dispensing counters, not shown, to count the portions (2) that remain, and whether it is necessary to refill the machine. Furthermore, it is envisaged that the controller (6) ideally includes an external connection interface (6a) for data transfer to a control centre, not shown, of incidents or sensor readings.
Additionally, it is envisaged that the machine (1) may include a container (11) feeder (10) which would comprise a container (11) stacker (10a), a lower container (11) retainer (10b). a second conveyor belt (10c) placed under the retainer (10b) so as to be in contact with the stacker's (10a) bottom container (11), and a second ramp (10d) which leads to the delivery pod (16). When the second conveyor belt (10b) is started, it pulls the bottom container (11) of the stack towards the second ramp (10c). It is also envisaged that it may include additional dispensers—not shown and of a similar configuration to the foregoing—for accessories such as sugar, salt, cheese, jam, napkins and/or hot beverages, including in that case an accessory heater, not shown.
Two possible machine configurations are envisaged; for example a first configuration would have a height of between 30 cm and 1.30 m, and feet (14) for supporting it on a table or shelf (see
Having sufficiently described the nature of the invention, as well as how it functions in practice, it must be stated that the provisions set out above and shown in the accompanying diagrams may be changed in some details as long as these do not alter the fundamental principle.
| Number | Date | Country | Kind |
|---|---|---|---|
| P201730142 | Feb 2017 | ES | national |
| U201730112 | Feb 2017 | ES | national |
| P201730780 | Jun 2017 | ES | national |
| Filing Document | Filing Date | Country | Kind |
|---|---|---|---|
| PCT/ES2017/070570 | 8/7/2017 | WO | 00 |
