Ultrasonics for Gourmet Restaurants
Ultrasonic devices made by Hielscher are used by chefs of high-class restaurants for innovative, high-quality cooking. This includes flavor extraction, emusification or modification of texture. Hielscher ultrasonic devices are used for manifold applications and proven for their performance, reliability and effectiveness. Due to their exceptional advantages, ultrasonic processors are applied for long time in the food processing industry, e.g. to emulsify immiscible liquids or to extract intra-cellular molecules and botanicals from plants (e.g. aroma compounds, lipids, and other substances).
The application for sonicators in gourmet cuisine is used for extraction, flavour infusions, emulsification as well as tenderizing and marinating meat. Especially in the high-tech kitchen and molecular cuisine, there are manifold applications to prepare remarkable meals, which surprise the diner with new, intensive flavours.
In March 2010, Sang-Hoon Degeimbre – chef and owner of the famous restaurant L’air du temps in Noville sur Mehaigne (near Namur, Belgium) – presented ultrasound as an innovative technique of preparing extraordinary meals on Starchefs.com.
Ultrasound is also capable to emulsify liquids that normally would separate without emulsifiers. Therefore, ultrasonication allows the preparation of smooth vinaigrette, tasty marinades and creamy mayonnaise, without the utilization of emulsifying agents. The outstanding performance of ultrasonics for the flavouring of liquids is also used in the production of vinegar. Ultrasound makes it possible to produce vinegar with manifold different flavours, such as raspberry, lime, chili, thyme.
To gain maximal results in flavour extraction, Hielscher recommends to macerate or to grind the material before sonication. This way, the material offers more surface area so that more intra-cellular material can be extracted. This enhances the results of ultrasonic flavour extraction and leads to a more intensive taste.
The table below gives you an indication of the approximate processing capacity of our ultrasonicators:
|1 to 500mL
|10 to 200mL/min
|100 to 2000mL
|10 to 200mL/min
|200 to 4000mL
|20 to 400mL/min
|250mL to 5L
|50mL to 1L/min
|0.05 to 10L
|0.1 to 2L/min