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WO2016083644A1 - Procédé pour l'élaboration de produits alimentaires par combustion de biomasses - Google Patents

Procédé pour l'élaboration de produits alimentaires par combustion de biomasses Download PDF

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Publication number
WO2016083644A1
WO2016083644A1 PCT/ES2015/070846 ES2015070846W WO2016083644A1 WO 2016083644 A1 WO2016083644 A1 WO 2016083644A1 ES 2015070846 W ES2015070846 W ES 2015070846W WO 2016083644 A1 WO2016083644 A1 WO 2016083644A1
Authority
WO
WIPO (PCT)
Prior art keywords
product
biomass
products
cooked
motorized
Prior art date
Legal status (The legal status 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 status listed.)
Ceased
Application number
PCT/ES2015/070846
Other languages
English (en)
Spanish (es)
Inventor
Juan Antonio CANO CHICHONÉ
Luis Francisco CANO CHICHONÉ
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Individual
Original Assignee
Individual
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 Individual filed Critical Individual
Publication of WO2016083644A1 publication Critical patent/WO2016083644A1/fr
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

Links

Classifications

    • F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
    • F23—COMBUSTION APPARATUS; COMBUSTION PROCESSES
    • F23B—METHODS OR APPARATUS FOR COMBUSTION USING ONLY SOLID FUEL
    • F23B60/00—Combustion apparatus in which the fuel burns essentially without moving
    • 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
    • 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
    • A47J37/00—Baking; Roasting; Grilling; Frying
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61L—METHODS OR APPARATUS FOR STERILISING MATERIALS OR OBJECTS IN GENERAL; DISINFECTION, STERILISATION OR DEODORISATION OF AIR; CHEMICAL ASPECTS OF BANDAGES, DRESSINGS, ABSORBENT PADS OR SURGICAL ARTICLES; MATERIALS FOR BANDAGES, DRESSINGS, ABSORBENT PADS OR SURGICAL ARTICLES
    • A61L2/00—Methods or apparatus for disinfecting or sterilising materials or objects other than foodstuffs or contact lenses; Accessories therefor

Definitions

  • the present invention refers to a process for the production of food products by burning biomass.
  • wood fire either in the field, on a barbecue, barbecue, grill or any other similar utensil.
  • the present invention proposes a clean process, which does not use gas, diesel or any other source of fossil or polluting combustion, using only clean and ecological sources of energy (biomass), for cooking or manufacturing products.
  • the motors, and other elements involved in the aforementioned procedure may use any type of energy.
  • the present procedure provides among others a series of advantages to the resulting foods, such as a bright appearance, an intense color, and an unmistakable aroma, in addition to an excellent flavor.
  • the brightness of the resulting products (food) is due to the resinous layer resulting from the condensation of the biomass or organic fuel smoke compounds used (for example olive wood, pellets, almond husks, shoots, etc.).
  • the color tones provided by the process object of the present invention to the resulting foods are variable and depend on the temperature and time of cooking, cooking, etc., as well as the type of organic fuel used. By combining these factors in the process object of the invention, very attractive color tones are achieved.
  • the temperature used in the process is important for the final result, since the heat activates the drying of food or products (meat, fish, etc.) increasing evaporation, subtracting a very necessary factor for putrefaction, such as is the humidity.
  • certain smoke compounds such as phenols, acids and carbonyl compounds will influence the preservation of the product through inhibition and, or distribution of microorganisms, performing an antiseptic action.
  • the process object of the present invention consists in the elaboration of any type of food product, by means of the use of organic fuels (biomass), following a series of steps or steps conveniently described in the corresponding section, and using elements belonging to a system or installation that will facilitate the aforementioned process, such as container silo, motorized transport belts, fuel distributor, kitchens, assembly way, oven, clean room, temperature abductor, packaging machine, etc.
  • the product or products thus obtained will have unique and differentiated organoleptic properties of any other process or process, which, even if it is natural, does not follow the cycles or phases of the object of the present invention.
  • the field of application of the present invention is that of the manufacturing industry of any type of food product based on organic fuels (biomass).
  • one of the advantages of the process object of the present invention is that the resulting product after its process will not be impregnated with any harmful substance, or dangerous for the health of the consumer, since it is achieved in a completely natural way.
  • Another advantage of the present invention lies in the fact that the process for the production of food products through the combustion of biomass, uses a technology whose energy comes from natural resources (biomass), obtaining from this mode products of high quality, and at a lower cost, than in conventional industrial systems.
  • the organic fuel (biomass) is collected, which may previously have a specific treatment or not.
  • the organic fuel (biomass) is transported to a fuel distributor (5), by means of a motorized belt (2), auger or the like.
  • a fuel distributor (5) one or more branches - motorized belts, or any other type of mechanism for this purpose - (10), (1 1), (12), (13) and (15) originate ), whose destination is the combustion zones of the installation or system, be it kitchens (21), (22), (23), (24) or ovens (25) or the like.
  • These described branches are integrated by motorized belts, or any other type of mechanism intended for this purpose, which from a high position or not, can transport the fuel, depending on the organic fuel (biomass) treated or not, used.
  • the kitchens (21), (22), (23), (24) and ovens (25) or similar being fed with firewood, olive bones, pellets (chips of compacted organic material), in sum biomass, impregnate with totally natural way, with a smell of wood to all the products that with this procedure or system are cooked, providing them with a certain flavor.
  • the organic fuel (biomass) has arrived, through motorized belts (10), (1 1), (12), and (13), or any other type of mechanism for this purpose, to kitchens (21), (22), (23), (24), the broth or base is prepared, or any other product that can be cooked until this stage of the procedure, (stir-fried, fried, roasted, cooked, etc. .) called first product.
  • the resulting product or products made in this first phase are cooked in pots, grills, or any type of container for this purpose, at a temperature that can range between 20 ° C and 500 ° C, for a period of time approximately 1 to 1000 minutes, depending on the product to be made.
  • This so-called first product may or may not serve to flavor and provide flavor to the so-called second product, preferably meat, fish, rice, pasta, stews, etc.
  • the first product is finished, it is packaged for later sale to the consumer.
  • the procedure can continue, with the so-called second product, preferably constituted by meat, pasta, fish, rice, etc., since on a motorized mounting path (27) or similar, it is proceeded to manually or mechanically mix the first product, with the second product preferably meat, fish, rice, pasta, etc.
  • the second product preferably meat, fish, rice, pasta, etc.
  • the containers containing both products are placed on a belt, or motorized chain (28) or the like, which is directed to the homo (25) to be cooked with the referenced organic fuel (biomass).
  • the homo (25) that has a power regulator, or thermostat (29), or any other type of device, will be at a temperature that can range between 10 ° C and 1000 ° C, so the Product introduced in it will remain for an approximate period of time between 1 minute to 100 hours, depending on the product to be made.
  • the product leaves the oven (25) already cooked, it is packed.
  • the product leaves the homo (25), at an average temperature between 30 ° C and 1000 ° C. At that time it is placed in a container suitable for the processed product resistant to these temperatures, which acts to preserve the product and protect it of the blows
  • An anti-fog film is placed on top, or not, similar or not, and in a specific machine (26), for which purpose it also contains the mold or not, of the cooked container, it empties and injects a gas or no, at the same time the product is sealed or heat-sealed or not. This operation is carried out in an approximate time of between 1 thousandth of a second and 20 minutes, per elaborated unit. Then, the product (s) is placed in a temperature abductor (30) or similar device or not, depending on the product produced, which manages to lower its temperature from 400 ° C to -70 ° C. Once this process is finished, The product is ready for packaging or "packaging". The product should preferably be stored at a temperature between -70 ° C and 50 ° C, depending on the product produced.
  • Figure 1 is a schematic representation in front elevation of the installation that allows to implement the procedure to which the invention refers.
  • the regulator (4) of the motor (3) allows us to control the amount of power to be requested from the motor (3), which translates into a greater or lesser speed of the motorized belt (2), at a higher speed amount of fuel will enter the kitchens and ovens, so that the heat output will be greater.
  • a fuel distributor (5) whose purpose is as its own name indicates to distribute or distribute, the organic fuel that is received from the silo (1), through the motorized belt (2) or any other type of mechanism intended for this purpose.
  • the aforementioned fuel distributor (3) has several engines (6), (7), (8), and (9), which drive and produce enough energy to move the respective motorized belts (10), (1 1), (12), and (13), which displace organic fuel.
  • the aforementioned fuel distributor (5) has a motor (14) that feeds the motorized belt (15), this last motorized belt flows not into the kitchens (21), (22), (23) and ( 24) like the others (10), (1 1), (12), and (13), but in the oven (25).
  • each engine (6), (7), (8), (9), (14) existing in the fuel distributor (5) has a control command with independent regulator (16), (17), (18), (19), (20) respectively to control the power of each motor (6), (7), (8), (9), (14).
  • Another of the elements that make up the present system are the kitchens (21), (22), (23) and (24), which is where by cooking, or any other form of cooking or preparation, the process of the first product, or any other product that can be cooked until this stage of the procedure, (fried, fried, roasted, cooked, etc.) with a totally natural wood flavor.
  • this first product is packaged or not. At that time it is placed in a container, which acts to preserve the product and protect it from shocks.
  • An anti-fog film, or similar, is placed on top of it and in a specific machine (26), for which purpose it also contains the mold or not of the cooked container, it makes a vacuum and injects a gas or not at the same time as seal the product or not.
  • the product is ready for packaging or "packaging".
  • the product must be stored at a temperature preferably between -70 ° C and 50 ° C.
  • meat, fish, rice, pasta, or any other product that needs the following steps proceed as follows:
  • the containers containing both products are placed on a belt, or motorized chain (28) or the like, which is directed to the homo (25), to be cooked with the referenced organic fuel (biomass).
  • the oven (25) will be at a temperature that can range between 30 ° C and 1000 ° C, so that the product introduced in it will remain for as long as the product being prepared is required.
  • the product leaves the homo (25), already cooked, it is packaged.
  • the product leaves the homo (25), at an average temperature between 30 ° C and 1000 ° Celsius.
  • a clean room which preferably covers the outlet area of the product of the homo (25), cooled and packaged, which must remain at an average temperature of 8 o C, or the temperature required according to the product Elaborated. At that time it is placed in a container, resistant to these temperatures that acts to preserve the product and protect it from shocks.
  • An anti-fog film is placed on top, or not, or similar or not, and in a specific machine (26), for this purpose, which also contains the mold of the cooked or not container, it makes a vacuum and injects a gas or not, at the same time the product is sealed or not.
  • This operation is carried out in an approximate time of between 1 thousandth of a second and 1000 minutes, per elaborated unit.
  • the product (s) is placed in a temperature chiller (30), or similar device, which manages to lower the temperature thereof from 300 ° C to -70 ° C.
  • a temperature chiller (30) or similar device, which manages to lower the temperature thereof from 300 ° C to -70 ° C.
  • the product is ready for packed or packaging.
  • the product should preferably be stored at a temperature between -70 ° C and 30 ° C.
  • the installation described can incorporate an automatic system (32) to ensure that the product goes perfectly cooked in the process, depending on programmed parameters (speed, temperature, time, etc.).
  • the aforementioned automaton system (32), can transmit information in real time for total control of the installation.

Landscapes

  • Engineering & Computer Science (AREA)
  • Health & Medical Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Combustion & Propulsion (AREA)
  • Epidemiology (AREA)
  • Physics & Mathematics (AREA)
  • Veterinary Medicine (AREA)
  • Thermal Sciences (AREA)
  • Mechanical Engineering (AREA)
  • General Engineering & Computer Science (AREA)
  • Public Health (AREA)
  • Animal Behavior & Ethology (AREA)
  • General Health & Medical Sciences (AREA)
  • Solid Fuels And Fuel-Associated Substances (AREA)
  • Polymers & Plastics (AREA)
  • Nutrition Science (AREA)
  • General Preparation And Processing Of Foods (AREA)

Abstract

Le procédé pour l'élaboration de produits alimentaires par combustion de biomasses, objet de la présente invention consiste en un procédé qui utilise une technologie dont l'énergie provient de ressources naturelles (biomasse), obtenant ainsi des produits de haute qualité, et à un coût inférieur, à celui des systèmes industriels classiques. Le procédé utilise une installation qui se compose d'un silo (1), de moteurs (6), (7), (8) et (9), de cuisines (21), (22), (23), (24), d'un four (25), d'un distributeur de combustible (5), d'une salle blanche (31), d'un système automate (32), etc., lesquels dans leur interaction avec les produits permettent de les doter de propriétés organoleptiques uniques et différenciées par rapport à n'importe quel autre procédé ou processus d'élaboration, qui bien qu'étant naturel ne suit pas les cycles ou phases de l'objet de la présente invention.
PCT/ES2015/070846 2014-11-27 2015-11-24 Procédé pour l'élaboration de produits alimentaires par combustion de biomasses Ceased WO2016083644A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
ESP201400989 2014-11-27
ES201400989A ES2535585B1 (es) 2014-11-27 2014-11-27 Procedimiento para la elaboración de productos alimenticios mediante la combustión de biomasas

Publications (1)

Publication Number Publication Date
WO2016083644A1 true WO2016083644A1 (fr) 2016-06-02

Family

ID=53029139

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/ES2015/070846 Ceased WO2016083644A1 (fr) 2014-11-27 2015-11-24 Procédé pour l'élaboration de produits alimentaires par combustion de biomasses

Country Status (2)

Country Link
ES (1) ES2535585B1 (fr)
WO (1) WO2016083644A1 (fr)

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
ES2326166T3 (es) * 2002-07-29 2009-10-02 Officine Meccaniche Pejrani Srl Procedimiento y aparato para la coccion y estabilizacion de materiales bioorganicos.
WO2013051923A1 (fr) * 2011-10-03 2013-04-11 Ecozoom S. De R. L. De C.V. Poêle économisant le bois, le charbon ou la biomasse, comprenant une chambre de combustion multiple, une isolation thermique, une planche de cuisson, et une cheminée
ES2407604A2 (es) * 2011-05-04 2013-06-13 María Del Carmen FIGAL FERNÁNDEZ Cocina/barbacoa vertical portátil

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
ES2326166T3 (es) * 2002-07-29 2009-10-02 Officine Meccaniche Pejrani Srl Procedimiento y aparato para la coccion y estabilizacion de materiales bioorganicos.
ES2407604A2 (es) * 2011-05-04 2013-06-13 María Del Carmen FIGAL FERNÁNDEZ Cocina/barbacoa vertical portátil
WO2013051923A1 (fr) * 2011-10-03 2013-04-11 Ecozoom S. De R. L. De C.V. Poêle économisant le bois, le charbon ou la biomasse, comprenant une chambre de combustion multiple, une isolation thermique, une planche de cuisson, et une cheminée

Also Published As

Publication number Publication date
ES2535585B1 (es) 2015-09-23
ES2535585A1 (es) 2015-05-12

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