• 专利附录
  • 专利说明
  • 权利要求
  • 类似技术
  • 同族专利
  • 引用文献
  • 法律状态
  • 优先权
    • 专利摘要:
    Control procedure for cooking and vacuum regeneration by immersion of food. The present invention provides a process for controlling cooking and vacuum regeneration by immersion of food. In general, the method of the invention is based on incorporating, in each of the bags containing the food to be cooked/regenerated, an individual identifying element that allows to know, both visually and by electronic means, information of at least what is the product contained in the bag and the time defined for cooking/regenerating said product. Each identifying element includes at least one parameter or identification code of the element itself, a parameter or identification code of the food to be cooked/regenerated and the cooking/regeneration time to be applied. To that end, said identification element includes electronic means of storing parameters or codes relating at least to the identification of the element itself, of the food and of the time. (Machine-translation by Google Translate, not legally binding)
    公开号:ES2662268A1
    申请号:ES201631271
    申请日:2016-09-30
    公开日:2018-04-05
    发明作者:Enrique FLEISCHMANN JIMÉNEZ；Gorka AGUIRREZABAL OTEIZA
    申请人:Sammic SL；
    IPC主号:
    专利说明:

    DESCRIPTION
    CONTROL PROCEDURE FOR COOKING AND VACUUM REGENERATION BY FOOD IMMERSION
    The present invention relates to a process for controlling cooking and vacuum regeneration by food immersion.
    More specifically, the control method of the invention is applied to the cooking and regeneration of vacuum foods, known in the food and catering industry as "sous-vide" methods, where the 10 foods are cooked at relatively low temperatures. low (65 ° C-85 ° C) once introduced in sealed vacuum bags, which are immersed in a container containing hot water at a temperature below the boiling point, usually between 65 ° C and 85 ° C, for a prolonged period of time. This way of cooking allows to maintain the original appearance of the given food and improve its texture once cooked, maintaining its nutritional and organoleptic qualities, as well as facilitating the cooking process itself and avoiding over-cooking of the food. Once the established cooking time has elapsed, the bag with the food can be cooled (folded down) to be stored and even frozen for later use. Likewise, the process of the invention is applicable to the regeneration of already cooked foods, that is to the preparation of a product already cooked, vacuum packed or not, canned or in any other presentation, for immediate consumption, making it Acquire the appropriate consumption temperature.
    For cooking and / or regenerating food in the manner described above, in the market there are various devices such as immersion circulators or thermocirculators, which are coupled to virtually any container and that fulfill the mission of keeping the water in that container at a temperature specific during the time necessary for cooking or regeneration. For example, in US 5,445,062, EP2475290B1 or EP2879555,
    30 describe devices to perform this process.
    - 2 -
    As mentioned above, to cook food using a "sous-vide" method, it is mandatory to have a container with water where these vacuum packed foods are introduced into bags, as well as the thermocirculator that will facilitate the exact cooking temperature or 5 established regeneration for concrete food.
    Since it is usual to use this vacuum cooking in the kitchens of restaurants, hospitals, catering or in the prepared dishes industry, the amount of bags containing the food to be cooked / regenerated is usually large, the introduction of them in The aforementioned container with 10 water is uncontrolled and, therefore, the extraction of the cooked / regenerated product occurs, at best, with poor control of the residence times in the hot bath. Thus, for example in a restaurant, situations where different bags are introduced at different times and time lines and that require an operator to control each introduction individually, both in order to adjust cooking / regeneration times and temperature of the water in the container, for each of the bags, which is complicated and inefficient.
    The present invention solves these problems by providing a method of cooking control and vacuum regeneration by immersion of 20 foods with which the standardization and individual control of each of the bags containing the different foods to be cooked / regenerated is facilitated, for each given process temperature, it is possible to know at any time individually the type of food introduced into the bag, its cooking / regeneration time and other parameters of interest, for example the date of processing or expiration of the food already prepared and bagged in case of a regeneration.
    In the context of the present invention, the term "bag" is not limiting, referring to any container adapted to the food and which allows its sealing, for example bags themselves, cans, boats, boats and the like.
    In general, the process of the invention is based on incorporating, in each of the bags containing the food to be cooked / regenerated, an individual identifying element, for example an identification tag, which allows to know, both visually and electronically, information of at least 5 what is the product contained in the bag and the defined time to cook / regenerate said product. Each identifying element includes at least one parameter or identification code of the element itself, a parameter or identification code of the food to be cooked / regenerated and the cooking / regeneration time to be applied. For this, the aforementioned identifying element includes 10 electronic means for storing parameters or codes related to at least the identification of the element itself, the food and the time.
    Thus, in a first step of the process of the invention, an identifying element is provided for each bag containing the food to
    cooking / regenerating, the information contained in each identifying element relative to at least the identifying element itself, the identification of the food and the cooking / regeneration time is read and recorded in an electronic reading and recording medium. Then, the identifying element is coupled by any suitable means to the bag containing the food identified to be cooked / regenerated during the time read and at the temperature established in the electronic reading and recording medium. The bag with its identifying element is then ready to be introduced into the cooking / regeneration vessel. This process step is performed for each of the bags containing the food to be cooked / regenerated.
    In another procedural step, a user interface associated with the electronic reading and recording medium and including a display means allows the information contained in the electronic reading and recording medium to be displayed, as well as optionally modify, by means of an input device of data, the parameters assigned to each bag.
    In a third procedure step, a control unit associated with the user interface 30 controls the cooking / regeneration time recorded for each bag
    individually, optionally showing on the display medium the
    - 4 -
    expected time evolution and the time elapsed since the introduction of the bag in the container. For each bag, once the registered time has elapsed, the control unit sends a warning signal to the user interface indicating this circumstance for this particular bag, this is warning that the cooking / regeneration time has been fulfilled for a private bag
    Thus, in a fourth procedure step, after this individualized cooking / regeneration time has elapsed for each bag, it is removed from the container and its corresponding identifying element is read again by means of electronic reading and recording, being displayed on the display medium 10 an indication that the parameters entered for this particular bag have already been met.
    In an optional procedure step, the residence time of a bag in the container can be lengthened at any time by introducing a new time parameter for this bag via the user interface.
    The invention is described below based on an embodiment thereof.
    First of all, for each of the bags containing a food to be cooked / regenerated, an individual identifying element is provided that includes information on at least what the product is contained in the bag and the time defined for cooking / regenerating said product, as well as an identification of the element itself.
    In one embodiment, each identifying element includes a visible identification of the element itself, such as an alphanumeric number or code, for example 1, 2, 3, ..., visible information of the product contained in the bag, for example an individual identification code for meat products, fish, vegetables, etc., such as a color, a symbol or an alphanumeric code for each type of product, this code being different from the previous one and visually distinguishable from the identification of the element itself. Thus, in an illustrative example, the identifying element includes a number corresponding to the element itself.
    30, such as a "1", "2", "3", etc. and a color strip depending on the product
    - 5 -
    contained in the bag, for example red for meats, yellow for poultry, green for vegetables, blue for fish, etc.
    Likewise, this identifying element includes a visual indication of the predetermined cooking / regeneration time and, optionally, a visual indication 5 of the cooking / regeneration temperature. In addition, the identifying element includes electronic means for electronically storing / registering this visual information, as well as other information of interest, for example the name of the user, date of elaboration, expiration date, special preparation instructions (for example without salt) and Similar.
    10 In one embodiment, the aforementioned identifying element includes, as electronic means, a smart tag, for example of the Smarttag, NFC type, or an RFID tag, for the data to be stored / recorded electronically, that is at least the identification of the Own item, product information contained in the bag and an indication of the default cooking / regeneration time.
    This identifying element is coupled by any suitable means to the bag containing the food to be cooked / regenerated during the time read and at the predetermined temperature in the electronic reading and recording medium.
    The bag with its identifying element is now introduced into the cooking / regeneration vessel.
    This process step is performed for each of the bags containing the food to be cooked / regenerated.
    In a subsequent procedure step, a user interface associated with the electronic reading and recording medium and including a display means, for example a screen, visually shows the information contained in the electronic reading and recording medium.
    Optionally, this user interface allows you to modify, by means of a data input device, such as a keyboard, a touch screen or similar, the parameters assigned to each bag.
    权利要求:
    Claims (9)
    [1]
    5
    10
    fifteen
    twenty
    25
    30
    1. Control procedure for cooking and vacuum regeneration by immersion of food applicable to cooking and regeneration of vacuum food, where the food is cooked in sealed vacuum bags submerged in a cooking / regeneration vessel containing hot water a temperature below the boiling point for a prolonged period of time thanks to a thermocirculator, characterized in that the procedure includes, for each bag of food to be regenerated or cooked:
    i, to provide each of the bags containing the food to be cooked / regenerate an individual visual and electronic identification element that includes at least one parameter or identification code of the identification element itself, a parameter or identification code of the food to be cooked / regenerate and cooking / regeneration time;
    ii, read and record the information contained in each identifying element with a reading medium and in an electronic register;
    iii, visualize the information contained in the electronic reading and recording medium, as well as optionally modify by means of a data input device, the parameters assigned to each identifying element through a user interface associated with the electronic reading and recording medium and including a display medium;
    iv, attach to the bag containing the food to be cooked / regenerate the identifying element and insert it with its identifying element in the cooking / regeneration vessel;
    v, control, by means of a control unit associated with the user interface, the cooking / regeneration time recorded for each bag individually, optionally showing on the display the expected time evolution and the time elapsed since the introduction of the bag in the recipient;
    5
    10
    fifteen
    twenty
    25
    30
    vi, after the registered time has elapsed, notify a warning signal to the user interface through the control unit indicating this circumstance for this particular bag;
    vii, remove from the container the bag and its corresponding identifying element, which is read again by means of reading and electronic registration, showing in the display means an indication that the parameters introduced for this particular bag have already been met.
    [2]
    2. Control method according to claim 1, characterized in that it also includes modifying the residence time of a bag in the container at any time by introducing a new time parameter for this bag via the user interface.
    [3]
    3. Control method according to claim 1, characterized in that each identifying element includes at least one visible identification of the element itself, visible information of the product contained in the bag and visible information of the regeneration / cooking time.
    [4]
    4. Control method according to claim 3, characterized in that each identifying element includes, as a visible identification of the element itself, a number or an alphanumeric code.
    [5]
    5. Control procedure according to claim 3, characterized in that each identifying element includes, as visible information of the product contained in the bag, an individual identification code for meat products, fish, vegetables, poultry.
    [6]
    6. Control method according to claim 3, characterized in that each identifying element includes a visual indication of the cooking / regeneration temperature.
    [7]
    7. Control method according to claim 1, characterized in that
    each identifying element includes electronic means to
    store / register at least one identification of your own
    -9-
    item, product information contained in the bag and regeneration / cooking time information.
    [8]
    A control method according to claim 7, characterized in that each identifying element includes, as electronic means, an intelligent tag 5, for example of the Smarttag, NFC type, or an RFID tag, for
    the data to be stored / recorded electronically, this is at least the identification of the item itself, the product information contained in the bag and an indication of the predetermined cooking / regeneration time.
    io 9. Control method according to claim 1, characterized in that the control unit and the user interface are implemented in a computer device programmed to execute the steps of the procedure in a computer, tablet, mobile phone or the like.
    [10]
    10. Control method according to claim 1, characterized in that the control unit and the user interface are implemented in a
    thermocirculator programmed to execute the procedure steps.
    类似技术:
    公开号 | 公开日 | 专利标题
    US7973642B2|2011-07-05|RFID food production, inventory and delivery management method for a restaurant
    US9497990B2|2016-11-22|Local storage and conditioning systems for nutritional substances
    US9171061B2|2015-10-27|Local storage and conditioning systems for nutritional substances
    US20070251521A1|2007-11-01|RFID food production, inventory and delivery management system for a restaurant
    US10537198B2|2020-01-21|Automated immersion apparatus and method for cooking meals
    Mortensen et al.2012|Effect of time and temperature on sensory properties in low-temperature long-time sous-vide cooking of beef
    WO2015069325A1|2015-05-14|Multi-conditioner control for conditioning nutritional substances
    WO2015069950A1|2015-05-14|Instructions for conditioning nutritional substances
    WO2014182566A2|2014-11-13|Preservation system for nutritional substances
    CN101992898A|2011-03-30|Food container
    Hicks2016|Seafood safety and quality: The consumer’s role
    ES2662268B1|2019-01-21|PROCEDURE OF CONTROL FOR THE COOKING AND REGENERATION TO THE VACUUM BY IMMERSION OF FOODS.
    US20170013865A1|2017-01-19|Method of preparing a food product
    Schafheitle1990|The sous‐vide system for preparing chilled meals
    US20180055270A1|2018-03-01|Cooking apparatuses, labeling systems, methods for sous vide cooking
    WO2012001684A2|2012-01-05|An apparatus, a container and methods thereof for heating foodstuff
    KR20130004740U|2013-08-06|Functional airtight container
    JP3149421U|2009-03-26|Food container
    JP3200842U|2015-11-12|Canned rice with curry rice
    Low2014|EU: Egg Storage Times: EFSA Assesses Public Health Risks
    WO2020152634A1|2020-07-30|Food storage system, method and computer readable medium
    JP2018028409A|2018-02-22|Heating device
    Mora2012|An examination of modernist culinary techniques and equipment and their application in catering operations
    KR20130085650A|2013-07-30|Method for providing cold noodles and cold noodles thereof
    Luzarraga et al.2020|Food Safety
    同族专利:
    公开号 | 公开日
    ES2662268B1|2019-01-21|
    引用文献:
    公开号 | 申请日 | 公开日 | 申请人 | 专利标题
    WO2000049838A1|1999-02-16|2000-08-24|Rutgers, The State University|Intelligent multi-modal food preparation appliance|
    EP1742513A2|2005-07-06|2007-01-10|Samsung Electronics Co., Ltd.|Cooking apparatus, cooking system, and cooking control method utilizing bar code|
    WO2012063135A2|2010-11-12|2012-05-18|Convotherm Elektrogeräte GmbH|A cooking device, and a procedure for cooking food|
    EP2719309A1|2012-10-10|2014-04-16|Nutresia SA|Regeneration household machine for regenerating packaged cooked and subsequently chilled or frozen portions of food and method carried out by said machine|
    US20150118362A1|2013-10-30|2015-04-30|Walter Raczynski|Fully-Automatic Food Preparation Device, Machine Readable Data On Food Bearing Pouch And Initiation Of Food Preparation Via Mobile Device Reservation|
    EP2950611A1|2014-05-30|2015-12-02|Jeff Wu|Code translation method for precision sous-vide cooker device|
    法律状态:
    2019-01-21| FG2A| Definitive protection|Ref document number: 2662268 Country of ref document: ES Kind code of ref document: B1 Effective date: 20190121 |
    优先权:
    申请号 | 申请日 | 专利标题
    ES201631271A|ES2662268B1|2016-09-30|2016-09-30|PROCEDURE OF CONTROL FOR THE COOKING AND REGENERATION TO THE VACUUM BY IMMERSION OF FOODS.|ES201631271A| ES2662268B1|2016-09-30|2016-09-30|PROCEDURE OF CONTROL FOR THE COOKING AND REGENERATION TO THE VACUUM BY IMMERSION OF FOODS.|
    [返回顶部]