Cooking tray

Abstract

Cooking support (10) with at least one cooking surface (16), in particular at least one grilling surface, onto which food to be cooked can be placed, wherein the cooking support (10) has at least on the cooking surface (16) a material (24) containing a Maillard catalyst, wherein the Maillard catalyst is selected from the group consisting of ΔMnO2, amorphous and semi-crystalline iron(III) oxides and mixtures thereof, and that the cooking support (10) has a body (12) and a coating (22) applied to the body (12), wherein the coating (22) consists of the Maillard catalyst, and / or that the cooking surface (16) has a structure (18) formed by the coating (22) containing the Maillard catalyst.

Description

[0001] The invention relates to a food carrier with at least one cooking surface, in particular at least one grilling surface, onto which food to be cooked can be placed.

[0002] Cooking trays are known from the prior art and can be in the form of sheets, grill racks, supports, pots, pans, or the like. They can be made from various materials, with aluminum being preferred due to its good thermal conductivity. To prevent food from sticking to a cooking tray, coating it with silicone, Teflon, or enamel is known, for example.

[0003] From DE 20 2005 002 549 U1, cooking trays with a structured cooking surface are known, onto which food to be cooked can be placed. During cooking, the food resting on the cooking surface acquires a browning pattern that corresponds to the structure of the cooking surface. Typically, a structured cooking surface is used when cooking meat to create a typical grill pattern on the surface of the meat.

[0004] The browning of food during cooking is achieved through the non-enzymatic reaction known as the Maillard reaction, in which reducing sugars react with amine compounds such as amino acids, peptides, and proteins. The Maillard reaction can be controlled by adjusting process parameters such as pH, temperature, amino acid content, sugar content, and water content of the food, as well as the oxygen content and temperature of the surrounding atmosphere. German patent DE 10 2013 114 030 A1 further describes the monitoring of the Amadori intermediate of the Maillard reaction using optical measurements. However, implementing these measures requires significant equipment.

[0005] Finally, the Maillard reaction can also be promoted by applying marinades to the food that contain sugars and / or amino acids. However, this often alters or distorts the taste of the food in an undesirable way.

[0006] The object of the invention is to avoid the disadvantages of the prior art and to provide a simple way to give the food being cooked a browning and roasted aroma.

[0007] The object of the invention is achieved by a cooking carrier with at least one cooking surface, in particular at least one grilling surface, onto which food to be cooked can be placed, wherein the cooking carrier has at least on the cooking surface a material which contains a Maillard catalyst.

[0008] The basic idea of ​​the invention is to provide a cooking carrier that enables a faster Maillard reaction at the food surface during cooking, thus producing the desired browning and roasted aroma with less energy input and less water evaporation. According to the invention, a cooking carrier is used that is at least partially formed from a material comprising a Maillard catalyst. A Maillard catalyst is defined as a chemical compound that accelerates at least one step of the Maillard reaction. The Maillard catalyst itself remains unchanged during this reaction and only accelerates the Maillard reaction by lowering the activation energy of one or more reaction steps. The cooking carrier containing the Maillard catalyst can therefore be used repeatedly with consistent success.The use of browning marinades to promote the Maillard reaction is no longer necessary. Therefore, unchanged recipes can be used and the taste of the food remains unaltered.

[0009] The cooking tray according to the invention also allows for a reduction in the cooking temperature while still achieving browning and a roasted aroma. Compared to conventional cooking trays, browning, particularly a grill pattern, can therefore be achieved in a shorter time or at a lower temperature. This allows for energy and cost savings with simple means. The cooking tray according to the invention is particularly suitable for use in a cooking appliance, especially one in which the food is heated by hot air, steam, and / or microwaves.

[0010] According to one embodiment of the invention, the Maillard catalyst is a manganese oxide, preferably δ-MnO₂, and particularly preferably biressite or vernadite. Amorphous and semi-crystalline iron(III) oxides and / or aluminum oxides are also suitable. Semi-crystalline here means a degree of crystallinity of less than 50%, preferably less than 40%, and particularly preferably less than 30%. The aforementioned oxides are readily available and can be easily incorporated into the casting process for the production of the cooking carriers.

[0011] According to another embodiment, the cooking support comprises a body made of the material containing the Maillard catalyst. The body thus has a uniform structure that is completely permeated with the Maillard catalyst. This monolithic design of the body ensures that the cooking support can be cast in a single manufacturing step. Furthermore, it ensures good heat conduction throughout the entire cooking support, particularly to the cooking surface.

[0012] Preferably, the material comprises a metal matrix, in particular made of aluminum, cast iron, or steel, wherein the Maillard catalyst is distributed within the metal matrix. The distribution of the Maillard catalyst within the metal matrix ensures that the Maillard catalyst is present across the entire cooking surface of the food carrier, thus enabling widespread browning. Food carriers with a body made of a ceramic matrix, in particular glass ceramic, containing the Maillard catalyst are also suitable.

[0013] The Maillard catalyst is preferably present in the material at a proportion of at least 1% by weight, more preferably at least 3% by weight. If the catalyst proportion is too low, no significant acceleration of the browning process can be expected. Preferably, the proportion of the catalyst in the material matrix is ​​at most 20% by weight, particularly preferably at most 15% by weight. A higher catalyst proportion can impair the stability of the cooking support. In contrast, a higher catalyst proportion can be used in a ceramic matrix and, depending on the composition of the ceramic and the catalyst, can be up to 70% by weight, preferably up to 50% by weight.

[0014] According to another embodiment, the cooking support has a body and a coating applied to the body, the coating comprising the material containing the Maillard catalyst. The body of the cooking support then forms a catalyst-free support substrate, which is subsequently coated with the Maillard catalyst. In this embodiment, commercially available cooking supports can be used, requiring only the coating of the cooking surface with the Maillard catalyst. All common coating processes, such as physical and chemical vapor deposition, powder coating, thermal spraying, and painting, are available for this purpose. This enables cost-effective production of the cooking support.

[0015] The coating can comprise a coating material matrix formed from metal, enamel, ceramic, or polymer, with the Maillard catalyst dispersed within the coating material matrix. Particularly suitable polymers include polytetrafluoroethylene (PTFE), which is also used as an anti-stick coating, or silicone resin, epoxy resin, and polyester resin, which are used as binders for powder coating or as paint bases.

[0016] Preferably, a coating consisting essentially of the Maillard catalyst can be applied to the cooking surface of the food carrier. This results in particularly effective catalysis of the Maillard reaction.

[0017] The proportion of the Maillard catalyst in the coating is therefore preferably in the range of 5 to 100 weight percent, more preferably from 20 to 80 weight percent and particularly preferably from 30 to 70 weight percent.

[0018] According to another embodiment, the cooking surface of the food carrier has a structure, in particular a striped, cross-shaped, or diamond-shaped structure. This structure allows the Maillard reaction to be locally accelerated, thereby creating a grill pattern.

[0019] Preferably, the structuring is achieved by profiling the cooking support. Profiling the cooking support, for example with ribs or waves, results in greater heat transfer to the food at the raised areas of the profile than at the bottom of the cooking surface, thus leading to faster browning at these points. It is also possible for only the raised areas of the profile to be coated with the material containing the Maillard catalyst.

[0020] Alternatively, the pattern can be formed by the coating itself, which contains the Maillard catalyst. The coating is then applied in a predetermined pattern to a flat cooking surface of the food carrier. The food resting on the cooking surface browns more intensely in the areas where it is in direct contact with the coating.

[0021] Further advantages and features of the invention will become apparent from the following description and the drawings, to which reference is made. The drawings show:

[0022] Fig. 1 a top view of a cooking surface of a food carrier according to the invention, and

[0023] Fig. 2 a cross-sectional view through another food carrier.

[0024] In Fig. 1 is a cooking tray 10 Shown in top view. The cooking tray 10 includes a body 12 as well as a surrounding border 14.

[0025] The body 12 is on at least one side as a cooking surface 16 executed, which are from the surrounding edge 14 is surrounded. The cooking surface 16 It exhibits a structure 18 on, which is designed as a striped structure, so that the cooking surface 16 corresponds to a rust plate.

[0026] It is also possible to use a cross-structured or diamond-structured pattern instead of a striped pattern.

[0027] The body 12 of the cooking tray 10 is related to the structuring 18 Formed in one piece. The entire cooking carrier 10 , which can be made of a metal, is preferably produced using a casting process.

[0028] The body 12 of the cooking tray 10 In the embodiment shown here, it consists of a material 20, which contains a Maillard catalyst. The Maillard catalyst is preferably a manganese oxide, preferably δ-MnO2, and particularly preferably biressite or vernadite. Amorphous and semi-crystalline iron(III) oxides or aluminum oxides are also suitable. The material 20 of the body 12 The Maillard catalyst can be contained in a proportion of 1 to 20 percent by weight without affecting the stability of the cooking carrier.

[0029] When food is placed on the cooking surface and heated, it is in direct contact with the cooking surface. 16 and especially the structuring 18 The one in the body 12 The Maillard catalyst it contains accelerates the browning process, allowing the food to be cooked and finished either at a lower temperature or in a shorter time. The heat input into the food depends on its structure. 18 higher than on the rest of the cooking surface16 This affects the structuring. 18 a higher degree of browning is achieved and a grill pattern is created.

[0030] In Fig. 2 is a cross-sectional view through another food carrier 10 shown, with parts of the same function as in Fig. 1 are provided with the same reference numerals.

[0031] At the in Fig. 2 cooking trays shown 10 is the structuring 18 with a coating 22 made from a material 24 equipped with a Maillard catalyst. Alternatively, the entire cooking surface can be 16 with the material 24 be coated. It is also possible to use a cooking tray. 10 with a cooking surface 16 without using a structuring layer and coating the entire cooking surface. 22 to provide or a coating pattern on the cooking surface 16to be applied. The structuring is then defined by the coating pattern.

[0032] The body 12 In this embodiment, the food carrier forms a carrier substrate for the coating. 22 . The body 12 It can be made of a metal, especially aluminum, cast iron, or steel. The coating of the body 12 This is preferably done by powder coating, thermal spraying or painting.

[0033] The material 24 the coating 22 can comprise a matrix formed from metal, enamel, ceramic, diamond or polymer such as PTFE, epoxy resin, silicone resin or polyester resin, wherein the Maillard catalyst is distributed in the matrix.

[0034] As in the embodiment of Fig.1 the Maillard catalyst is preferably a manganese oxide, preferably δ-MnO2, and particularly preferably biressite or vernadite, and / or an amorphous to semi-crystalline iron(III) oxide or aluminium oxide.

[0035] The proportion of the Maillard catalyst in the coating 22 can be in a range of 5 to 100 percent by weight, preferably from 24 to 80 percent by weight and particularly preferably from 30 to 70 percent by weight.

[0036] Place on the cooking surface for cooking 19 The food placed on the cooking surface and heated is in direct contact with the cooking surface. 16 and especially the structuring 18 The one in the body 12 The included Maillard catalyst accelerates the browning process, allowing the food to be fully cooked and finished at a lower temperature or in a shorter time, and / or creating a grill pattern. QUOTES INCLUDED IN THE DESCRIPTION

[0037] This list of documents cited by the applicant was automatically generated and is included solely for the reader's convenience. The list is not part of the German patent or utility model application. The DPMA accepts no liability for any errors or omissions. Cited patent literature

[0038] DE 202005002549 U1

[0003] DE 102013114030 A1

[0004]

Claims

[1] Cooking tray ( 10 ) with at least one cooking surface ( 16 ), in particular at least one grilling surface onto which food to be cooked can be placed, wherein the food carrier ( 10 ) at least on the cooking surface ( 16 ) a material ( 20 ; 24 ) which contains a Maillard catalyst. [2] Cooking carrier according to claim 1, characterized by that the Maillard catalyst is selected from the group consisting of δ-MnO2, amorphous and semi-crystalline iron(III) oxides and aluminum oxides and mixtures thereof. [3] Cooking carrier according to claim 1 or 2, characterized by that the cooking carrier has a body ( 12 ) comprises the material containing the Maillard catalyst ( 20 ) consists. [4] Cooking carrier according to one of claims 1 to 3, characterized by that the material ( 20) comprises a metal matrix, in particular aluminium, cast iron or steel, wherein the Maillard catalyst is distributed in the metal matrix. [5] Cooking carrier according to claim 1 or 2, characterized by that the cooking carrier has a body ( 12 ) and one on the body ( 12 ) applied coating ( 22 ) has the coating ( 22 ) from the material containing the Maillard catalyst ( 24 ) consists. [6] Cooking tray according to claim 5, characterized by that the coating ( 22 ) comprises a coating material matrix formed from enamel, ceramic, diamond or polymer, wherein the Maillard catalyst is distributed in the coating material matrix. [7] Cooking carrier according to claim 5, characterized by that the coating ( 22 ) consists of the Maillard catalyst. [8] Cooking carrier according to any one of claims 1 to 7, characterized by that the cooking surface ( 16) a structuring ( 18 ) exhibits, in particular a striped structure, cross-structure or diamond structure. [9] Cooking carrier according to claim 8, characterized by that the structuring ( 18 ) by profiling the cooking carrier ( 10 ) is formed. [10] Cooking carrier according to claims 5 to 9, characterized by that the structuring ( 18 ) through the coating containing the Maillard catalyst ( 22 ) is formed.

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