DESCRIPTION

Technical field

The present invention relates to a device and a method for the preparation of foods , in particular meat , fish and vegetables .

Technical background

A meat salting method is known in the food industry, wherein meat pieces are cured by leaving them completely covered with salt for several weeks .

One drawback of this process is that it takes much time to complete .

Summary of the invention

It is one obj ect of the present invention to provide a device and a method capable of overcoming this and other drawbacks of the prior art while at the same time being simple and economical to carry out .

According to the present invention, this and other obj ects are achieved through a device and a method as set out in the appended independent claims .

It is understood that the appended claims are an integral part of the technical teachings provided in the following detailed description of the present invention . In particular, the appended dependent claims define some preferred embodiments of the present invention that include some optional technical features .

Brief description of the drawings

Further features and advantages of the present invention will become apparent in light of the following detailed description, provided merely as a non-limiting example with reference to the annexed drawings , wherein :

Figure 1 is a perspective view of a device , in a closed condition, according to an illustrative embodiment of the present invention;

Figure 2 is an exploded view of the device of Fig. 1;

Figure 3 is a longitudinal section of the device of Fig. 1;

Figure 4 is an exploded view of a device according to a different embodiment of the invention. Detailed description of the invention

With reference to the annexed drawings, a device 1 for the preparation of foods will be described, which comprises: a container 2 having a bottom 3 and a lateral surface 4, a grid 6 adapted to be removably placed into container 2, a cover 8 for closing container 2 with grid 6 therein, a presser 7 coupled to cover 8 for pressing a content in container 2, adjustment means configured for adjusting the insertion of presser 7 in container 2.

Preferably, container 2 is made of metal, e.g. steel (in particular, stainless steel) . Grid 6 may be made of metal too, e.g. steel (in particular, stainless steel) .

Preferably, grid 6 is adapted to be placed in proximity to the bottom of container 2. In particular, grid 6 is adapted to remain raised from bottom 3. By way of nonlimiting example, bottom 3 is adapted to remain raised from grid 6by a distance of 1 to 10 cm or 2 to 5 cm, preferably 1.5 to 2.5 cm. Conveniently, there is at least one supporting member 9 for keeping grid 6 raised from bottom 3. Such supporting member 9 may be either removable or integral with grid 6 and/or with container 2. In the example, supporting member 9 is a ring (specifically, a cylindrical surface) , which is conveniently mounted to grid 6 (in particular, by welding) . In Figs. 2 and 3, the ring is interposed between bottom 3 of container 2 and grid 6. In this example, supporting member 9 is welded to grid 6.

According to some possible variants, supporting member 9 includes plates mounted in proximity to bottom 3. Alternatively, supporting members 9 may consist of, for example, pins. The gap between grid 6 and bottom 3 permits the accumulation of liquids that may be generated during the preparation of foods, thus avoiding any contact between such liquids and the food. This may occur, for example, when meat is cured with salt. Preferably, grid 6 is horizontal (when device 1 is resting on a horizontal surface) .

The food and the salt, as well as any dressing, are intended to be laid onto grid 6, in particular according to one mode of operation of device 1 (specifically, for extracting liquids from the food) , e.g. as shown in Fig. 2.

Grid 6 has a plurality of apertures or holes. In the example illustrated herein, such apertures are concentrated in some areas of grid 6, specifically in five areas: the four corners and the centre of grid 6. Alternatively, the apertures or holes of grid 6 may be arranged otherwise, e.g. evenly distributed.

In the example, lateral surface 4 of container 2 has flat sidewalls 5 (in particular, four sidewalls 5) . In the example, such sidewalls 5 are slightly inclined relative to the vertical. Conveniently, bottom 3 of container 2 is flat. Preferably, grid 6 is flat. In the example, grid 6 is square, but it may be, depending on the shape of the container, rectangular, circular, polygonal, etc. In fact, the shape of container 2 may differ from the one shown herein; for example, it may have a circular, rectangular, etc. lateral surface 4.

In particular, the adjustment means are also adapted to adjust the closing action of cover 8 onto container 2. Therefore, said adjustment means are adapted to close said cover 8. In fact, when presser 7 is mounted to cover 8 in a fixed position, said presser 7 and cover 8 move integrally. In particular, the adjustment means act upon cover 8 and are adapted to close said cover 8.

By acting upon the adjustment means, it is possible to adjust the pressure exerted by presser 7 on the content in container 2 when presser 7 is resting on such content. In the example shown herein, the adjustment means are useful to adjust the relative positions of the cover 8 and the container 2, and also to hold said cover 8 in the closed position. In particular, the adjustment means act upon the cover 8 and are adapted to close said cover 8.

According to one possible variant, the adjustment means comprise a rack-type system. For example, a rack mounted to cover 8 is driven by a toothed wheel mounted to container 2 or to the enclosure integral with said container 2. Further adjustment means may also be used, which may be per se known.

Conveniently, the adjustment means comprise screws 10. In the example there are four screws 10, in particular one per sidewall 5 of container 2. The adjustment means make it possible to open and close container 2 by means of cover 8.

In the example shown herein, device 1 has an enclosure external to container 2. In the example, the enclosure is made of wood, but it may be made of other materials as well, such as metal or polymer. In particular, the enclosure comprises a plurality of lateral panels 12 (which are flat in the example) and a base 14 (which is flat in the example) . Base 14 is located in a position corresponding to bottom 3 of container 2. In the example, said bottom 3 rests on base 14. Lateral panels 12, four in this example, are located in positions corresponding to respective sidewalls 5 of container 2. Lateral panels 12 and base 14 are jointed to one another, particularly by interlocking

Conveniently, base 14 has one or more holes 15. Holes 19 improve the thermal exchange, for better cooling of container 2 (and the content thereof) when device 1 is put in a refrigerator.

In the example, lateral panels 12 are mounted to base 14 by means of pins 16 inserted in respective seats in the lateral panels and in base 14. Furthermore, such lateral panels 12 are provided with a joint system for their mutual connection. In the example, each panel 12 has tongues 18 adapted to fit between tongues 18 of other panels 12. Tongues 18 create complementary protrusions and recesses. Tongues 18 are located at both lateral ends of each panel 12. Optionally, support feet 38, e.g. made of rubber, are provided on the underside of base 14. According to some possible variants, the angular joints between sidewalls 12 may have several different shapes, and the two parts to be connected may be milled in different ways. Moreover, the parts of enclosure, e.g. sidewalls 12, may be mounted in several ways that may be per se known, e.g. screws, bolts or through pins .

Screws 10 are adapted to engage into the lateral panels 12. To receive screws 10, lateral panels 12 are conveniently provided with suitable threads. In the example, lateral panel 12 includes a threaded bushing 20 into which screw 10 is adapted to engage. Threaded bushing 20 is fixed to lateral panel 12. In the example, each screw 10 engages into a respective lateral panel 12, in particular via threaded bushing 20. As can be seen in Fig. 3, threaded bushing 20 is housed in a cavity of lateral panel 12. In particular, lateral panel 12 has a hole 13 (which in the example is vertical) , into which the respective screw 10 is intended to be inserted in order to reach threaded bushing 20.

Therefore, screws 10 perform the function of constraining together, in an adjustable and removable manner, container 2 and cover 8. In the example, such constraint is an indirect one, since screws 10 engage with lateral panels 12, which are mounted to container 2. In particular, screws 10 run through suitable holes 11 in cover 8. Washers 15 may be interposed between screws 10 and cover 8. According to some possible variants, screws 10 may engage directly with container 2. In such variants, the enclosure may be omitted.

In the example, two bars 22 facing towards the inside of the enclosure are fixed to two lateral panels 12. Bars 22 rest against an upper edge 24 of container 2. Bars 22 are useful to hold container 2 in position within the enclosure. In particular, upper edge 24 rests on top of bars 22. In the example shown herein, only two lateral panels 12 have a respective bar 22, and such two lateral panels 12 are in opposite positions. Conveniently, screws 26 fasten bars 22 to lateral panels 12. According to some possible variants, at least some lateral panels 12 comprise protrusions adapted to abut on upper edge 24 to hold container 2 in position. Such protrusions operate in much the same way as bars 22.

In the preferred example, lateral panels 12, base 14, bars 22, presser 7, and cover 8 are made of wood.

Preferably, the presser 7 is removable from cover 8. For example, in cover 8 a seat is formed, in which the cover 8is housed; as an alternative, they 7, 8 are fitted to each other by per se known fastening means, such as screws or bolts. According to one possible variant, they 7 and 8 are made as one piece. In particular, the presser 7 has a parallelepiped shape.

Conveniently, a metal plate 28, e.g. made of stainless steel, is associated with the presser 7, facing towards the inside of container 2. Plate 28 covers the face of presser 7 intended to get in contact with the food in container 2. Plate 28 is useful to improve the hygiene of the device 1, especially when the presser 7 is made of wood. The plate 28 shown herein is flat.

According to one possible variant of the invention shown in Fig. 4, device 1 can also be used as a food fermenter. In particular, device 1 has a valve 30 to selectively allow gas to flow from the inside of container 2 to an outside environment. Valve 30 is preferably a one-way valve that opens when the pressure in container 2 reaches a threshold value. In the example, valve 30 only permits gas outflow from container 2. Valve 30 allows fermentation gases forming in container 2 to flow out. Conveniently, valve 30 is made of polymeric material. In the example, valve 30 can be removed from device 1, particularly from cover 8.

In particular, cover 8 comprises an aperture or hole 31 to allow the gas to flow from container 2 to the outside and through valve 30. In the example, valve 30 is arranged on the face of cover 8 that faces towards the inside of container 2. Preferably, a gasket 32 ensures fluid tightness of cover 8 on container 2. When cover 8 is closing container 2, the gases in container 2 can only exit through valve 30 and aperture 31 in cover 8. In the example, valve 30 is inserted in a hole 34 of gasket 32. Gasket 32 shown herein extends from the top edges of container 2 to valve 30. In particular, gasket 32 has a planar shape. In the example, gasket 32 can be removed from device 1, particularly from cover 8.

Fig. 4 shows device 1 that can be used as a fermenter. In such an embodiment, presser 7 is absent (e.g. the user can remove it 7 from cover 8 for this very purpose) . Conveniently, there is a returning means, in particular an elastic means (a spring 36 in the example) for pushing grid 6 towards bottom 3 of container 2. The illustrated elastic means acts upon cover 8 on one side and on grid 6 on the other side, the elastic means shown herein is intended to be placed into container 2.

In the example, a gas-permeable perforated cap 40 is mounted on an outer face of cover 8, covering aperture 31.

When device 1 is used as a fermenter (Fig. 4) , compared with a device 1 used as a curing device (Fig. 2) , grid 6 and supporting member 9 are installed in reverse order. In Fig. 2 supporting member 9 is interposed between grid 6 and bottom 3, whereas in Fig. 4 grid 6 is interposed between supporting member 9 and bottom 3. Therefore, in Fig. 4 grid 6 lies under supporting member 9. In this case, the special ring-shaped supporting member 9 is useful to hold spring 36 in position.

Therefore, according to some possible variants, device 1 can be used for curing foods and also for fermenting foods. In order to switch from one configuration to the other, the user needs to install and reinstall some elements. In fact, presser 7 is preferably removable from cover 8. In the embodiment illustrated herein, in order to switch to the configuration in which device 1 can be used as a fermenter, the user removes presser 7 from cover 8, turns supporting member 9 and grid 6 upside-down, installs valve 31 and the returning element (e.g. spring 36) and, if present, gasket 32. In order to return to the configuration of Fig. 2, the user performs the reverse steps.

During the fermentation process, grid 6 is adapted to, through the effect of the elastic means, maintain the content under fermentation within fermentation liquids. Therefore, the content under fermentation is interposed between grid 6 and bottom 3. According to one possible alternative, the elastic means (e.g. spring 36) is absent, and said content is pressed against bottom 3 by the weight of grid 6 alone.

The fermentation process may be per se known. For example, the foods are placed into container 2 along with salt, a liquid, and optionally sugar; additional liquid or solid or granular substances may be used in the fermentation process. The liquid may include water.

Fermentation preferably occurs at room temperature, e.g. 20-25 °C. Preferably, fermentation is applied to vegetables, although meat and fish may also be subjected to fermentation. Preferably, curing is applied to meat and fish.

According to one possible variant (not shown) , presser 7 remains associated with cover 8, and device 1 can be used for both curing and fermenting purposes.

According to one possible variant (not shown) , device 1 comprises an inflatable cushion (preferably made of rubber) interposed between bottom 3 of container 2 and the enclosure. In particular, the cushion is interposed between base 14 and bottom 3. The cushion is adapted to be inflated by means of an inflation system, e.g. a pump. The cushion is connected, preferably in a removable manner, to a pump, conveniently a manual pump. A tube connects the cushion to the pump for conveying air. For example, a hole in the enclosure permits the passage of said tube . Said cushion positioned under container 2 raises the container 2 and the content thereo f towards presser 7 , thus exerting a pressing action . Thanks to the inflated cushion, presser 7 will tend to enter container 2 , thus pressing the content . In this case , the pressure exerted by presser! can be adj usted by appropriately inflating the cushion . Therefore , the adj ustment means , configured for adj usting the insertion of presser 7 in container 2 , will comprise the cushion, and preferably al so the pump connectable thereto . In addition to the cushion, the previously described system of screws 10 may be included as well .

It is also possible to provide a kit for the preparation of foods , including parts that the user can install or remove to configure the device for the desired use . The kit comprises : a container 2 having a bottom 3 and a lateral surface 4 , a grid 6 adapted to be removably placed into container 2 , a cover 8 for closing container 2 with grid 6 therein, a presser 7 adapted to be mounted to cover 8 for pressing a content in container 2 , adj ustment means configured for adj usting the insertion of presser 7 in container 2 .

The kit may comprise one or more of the optional elements or means already mentioned above with reference to device 1 . For brevity, the characteristics of the various elements already mentioned above will not be repeated . Conveniently, the kit also includes supporting member 9 , which in the example is integral with grid 6 . In the preferred embodiment , the kit also includes the enclosure (e.g. lateral panels 12, base 14) and, conveniently, its fastening means.

Preferably, the kit includes the returning means, particularly the elastic means, in the example, spring 36. Conveniently, the kit includes valve 30. Preferably, the kit includes gasket 32. The kit may include perforated cap 40. The kit may include a tool, e.g. an Allen wrench or a screwdriver, for turning screws 10.

The kit can thus be used for assembling device 1, which can then be used for preparing foods by curing (Fig. 2) or for preparing foods by fermentation (Fig. 4) .

According to one possible variant, the kit includes the inflatable cushion adapted to be interposed between the enclosure and bottom 3. The kit may also include the pump for inflating the cushion.

As shown in Fig. 1, the device is shaped as a cube or a parallelepipedon, even though different shapes are also possible .

The invention further concerns a method for the preparation of foods, comprising the following steps: providing a device 1 according to the invention, inserting the food together with salt into container 2 on grid 6, laying pressure piece 7, mounted to cover 8, on the content of container 2, exerting a first pressure on the content by means of presser 7, after a predefined time interval, adjusting the pressure exerted on the content by presser 7, extracting the food from container 2.

Preferably, the step of adjusting the pressure exerted on the content by presser 7 is executed a number of times, at user-defined time intervals; for example, every 6, 12 or 24 hours. The user adjusts the pressure through the adjustment means. The combined action of salt and pressure causes liquids to come out of the food, thus reducing the volume of the content. It is therefore necessary to restore the pressure exerted on the content by operating the adjustment means.

In particular, the content fills up container 2. Conveniently, the content (food and salt) reaches the upper edge of container 2. The content may include food, salt and, optionally, other dressings (e.g. spices) . The food may be meat, fish or vegetables. As a non-limiting example, the weight of the food generally ranges from 300 to 1,500 grams.

Since salt and pressure extract liquids from the food, the level of the content in container 2 will lower and, as a consequence, the pressure exerted by the presser 7 will decrease. Therefore, it will be necessary to increase such pressure to bring it back to appropriate levels; to do so, the user must operate the adjustment means to push presser 7 towards the inside of container 2. The liquids extracted from the food are collected on bottom 3, under th grid 6.

When presser 7 is acting upon the content, particularly during the initial preparation step, gas may be allowed to flow between container 2 and the outside environment. This is due, for example, to the fact that cover 8 is not closing container 2, and presser 7 is not necessarily designed to seal container 2. In the example of Fig. 3, cover 8 closes container 2 by resting on its top edge 24, and between presser 7 and lateral surface 4 of container 2 there is a circumferential gap 25 allowing gas to flow through. In the example, presser 7 is not configured for ensuring fluid tightness of container 2. Cover 8 is preferably adapted to assume a closing position in which it closes container 2, particularly while ensuring fluid tightness. In the example, the adjustment means are adapted to bring cover 8 into such closing position .

Preferably, there is a step of cooling device 1 and the content thereof, e.g. by putting device 1 in a refrigerator. The cooling temperature preferably ranges from 2°C to 10°C, in particular from 4°C to 8°C. Cooling times preferably range from 12 to 60 hours.

Immediately after the content (food and salt) has been placed into device 1, said device 1 is cooled to and kept at the appropriate temperature. Optionally, device 1 can be removed from the refrigerated environment for short periods of time in order to adjust the pressure exerted by presser 7. For example, a user who is using the device at home will fill up device 1, put it in the refrigerator, and remove it from time to time solely for adjusting the pressure of presser 7. Therefore, the method includes the step of keeping device 1 and the content thereof at a cooling temperature. Advantageously, cooling also improves the hygiene of the process .

Optionally, the following steps are carried out after the step of cooling device 1 and the content thereof:

- extracting the content from container 2,

- removing the salt and any dressing from the food (in particular, meat) ,

- executing a seasoning step, wherein the food is kept at a temperature below room temperature, e.g. by putting the food in a refrigerator.

The temperature of this second seasoning step is preferably in the range of 2°C to 10°C, in particular 4°C to 8 °C. Seasoning time may range between 6 and 24 hours, preferably 12 hours. In this step, as aforesaid, the food is kept at low temperature with neither salt nor dressings.

Conveniently, before eating the food, the latter is left at room temperature (e.g. 20-25 °C) for about one hour.

As far as meat or fish are concerned, the food is preferably placed on grid 6. For vegetables, instead, the food is preferably, but not necessarily, placed under grid 6, which exerts additional pressure.

The following will describe, by way of non-limiting example, a method of preparation of a particular type of meat. The steps include: taking a top round cut with no streak or fat, having a weight of 600 to 1,200 grams, tying the top round cut with a string, separately preparing a blend of spices, fine salt and sugar, in quantities specified in the recipe based on the weight of the top round cut, enveloping the top round cut with the blend of spices, fine salt and sugar, coating grid 6 with a layer of salt approximately 1cm thick, positioning the spiced top round cut inside container 2 and coating it with an additional layer of salt until container 2 is full, enclosing the preparation with cover 8, exerting a first pressure, increasing the closing pressure of cover 8 at time intervals of approximately 12 hours, putting device 1, with the preparation therein, in the refrigerator for 2 or 3 days, opening device 1 and removing the preparation, cleaning it from residual salt, the meat is now ready to be served, and optionally dressed as desired.

The following will describe some illustrative recipes, wherein device 1 is used for curing purposes. The foods are introduced into container 2 together with salt any optional dressing, so as to fill container 2 up to its upper edge. The hours of permanence of device 1, with its content, in the refrigerator are also specified.

Meat. In particular, beef is used, more specifically top round. The beef meat is conveniently cut for roast beef preparation. Conveniently, the meat has no streak or fat. The piece of meat can be tied with a suitable food-grade string.

Example 1: 1,200-1,300 grams of meat, size: ca. 12 cm x 12 cm x 9-10 cm; 60 hours in refrigerator.

Example 2: 800-1,000 grams of meat, size: ca . 9 cm x 9 cm x 7-8 cm; 54 hours in refrigerator.

Example 3: 500-600 grams of meat, size: ca. 7 cm x 7 cm x 5-6 cm; 48 hours in refrigerator.

Slice of tuna fish.

Example 4: 900-1,000 grams of tuna fish, size: ca. 11 cm x 11 cm x 10 cm; 38 hours in refrigerator.

Example 5: 400-500 grams of tuna fish, size: ca. 6 cm x 6 cm x 7 cm; 24 hours in refrigerator.

Salmon steak.

Example 6: 400-500 grams of salmon, size: ca . 6 cm x 6 cm x 7 cm; 12 hours in refrigerator.

By means of the invention it is possible to prepare many meat and fish dishes, e.g. very similar to the "carne salada" (salted meat) from Trentino. However, the product obtained from the invention di f fers from other similar products in fragrance , organoleptic properties , freshness and consistency . This is made possible by a trans formation process that lasts only a few days , unlike known processes that require some weeks of preparation as well as adequate spaces , seasoning cellars and long curing times .

The process carried out by device 1 can be defined as "energyless cooking" , since cooking occurs only through salt and pressure . This process achieves the extraction of liquids from the food within a shorter time than required by a simple drying process , which would take several weeks .

Of course , without prej udice to the principle of the invention, the forms of embodiment and the implementation details may be extensively varied from those described and illustrated herein by way of non- limiting example , without however departing from the scope o f the invention as set out in the appended claims .