• 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:
    A method of controlling a cooking apparatus (1) of seeds characterized in that it comprises: - A soaking step comprising a first phase during which the heating elements (17, 18, 19) are controlled to maintain for a period between 15min and 80min, a set temperature of between 50 and 80 ° C inside the tank (11); - A heating step starting at the end of the determined duration of soaking during which the heating elements (17, 18, 19) are controlled to reach a set temperature of between 85 ° C and 99 ° C within the tank (11); - A cooking step starting as soon as the set temperature is reached during which the heating elements (17, 18, 19) are controlled to maintain the set temperature inside the tank (11) for a specified period of time between 25 and 100 min.
    公开号:FR3055201A1
    申请号:FR1658056
    申请日:2016-08-30
    公开日:2018-03-02
    发明作者:Annabelle Goyon；Stephanie Torelli
    申请人:SEB SA；
    IPC主号:
    专利说明:

    055201
    58056 ® FRENCH REPUBLIC
    NATIONAL INSTITUTE OF INDUSTRIAL PROPERTY
    COURBEVOIE © Publication number:
    (to be used only for reproduction orders)
    ©) National registration number © Int Cl 8 : A 47 J 27/086 (2017.01)
    PATENT INVENTION APPLICATION
    A1
    ©) Date of filing: 30.08.16. (© Applicant (s): SEB S.A. Public limited company - FR. (© Priority: @ Inventor (s): GOYON ANNABELLE and TORELLI STEPHANIE. (43) Date of public availability of the request: 02.03.18 Bulletin 18/09. ©) List of documents cited in the report preliminary research: Refer to end of present booklet (© References to other national documents ©) Holder (s): SEB S.A. Société anonyme. related: ©) Extension request (s): © Agent (s): SEB DEVELOPPEMENT.
    METHOD FOR CONTROLLING A SEED COOKING APPARATUS AND COOKING APPARATUS FOR CARRYING OUT SUCH A METHOD.
    FR 3 055 201 - A1
    Method for controlling a seed cooking appliance (1) characterized in that it comprises:
    - A soaking step comprising a first phase during which the heating elements (17, 18, 19) are controlled to maintain for a period of between 15min and 80min, a set temperature between 50 and 80 ° C inside the tank (11);
    - A heating step starting at the end of the determined soaking time during which the heating elements (17, 18, 19) are controlled to reach a set temperature between 85 ° C and 99 ° C inside the tank (11);
    - A cooking step starting as soon as the set temperature is reached during which the heating elements (17, 18, 19) are controlled to maintain the set temperature inside the tank (11) for a determined period of between 25 and 100 min.

    B.1655
    METHOD FOR CONTROLLING A SEED COOKING APPARATUS AND COOKING APPARATUS FOR IMPLEMENTING SUCH
    PROCESS
    The present invention relates to a method for controlling a cooking appliance and a cooking appliance for implementing such a process. The process according to the invention is particularly suitable for cooking seeds such as cereals, for example wheat, barley, buckwheat, quinoa, millet, or legumes, for example lentils, soya, chickpeas, red beans, white beans, flageolet beans, broad beans.
    According to the prior art, the traditional cooking protocol for certain legumes, in particular soybeans, beans and chickpeas, consists in soaking certain legumes for approximately 12 hours in cold water. The legumes are then rinsed and then cooked in boiling water for a period of 1 h 30-2 h. This protocol is identical for certain cereals with a very resistant seed coat, for example wheat and barley.
    Some small legumes, such as lentils or split peas, can be cooked faster in 30 to 45 minutes. Indeed, their small size allows rapid rehydration.
    In addition, the frequent overflow of legume cooking is linked to the foaming power of legume proteins. These functional properties are frequently exploited by the food industry. At home, these properties are more of a disadvantage than an asset.
    The technical problem which the invention proposes to solve is to propose different seed textures.
    According to the invention, this technical problem is solved by a method for controlling a seed cooking appliance comprising a box closed by a cover, the box being equipped with a main heating element, with a tank placed in the box. , a heating element on the upper edge of the tank, a heating element on the cover, a first temperature sensor located near the bottom of the tank and a second temperature sensor placed in the cover, the process being characterized in that it comprises:
    A soaking step comprising a first phase during which the heating elements are controlled to maintain for a period of between 15min and 80min a set temperature between 50 and 80 ° C inside the tank;
    A heating step starting at the end of the determined soaking time during which the heating elements are controlled to reach a set temperature between 85 ° C and 99 ° C inside the tank;
    A cooking step starting as soon as the set temperature is reached during which the heating elements are controlled to maintain the set temperature inside the tank for a determined period of between 25 and 100 min.
    According to another alternative embodiment, the soaking step comprises a second decontamination phase during which the heating elements are controlled to maintain a set temperature of 100 ° C. inside the tank for a few minutes, the decontamination phase preceding the soaking phase.
    According to another alternative embodiment, the mass ratio of water / mass of seeds to be cooked introduced into the tank is between 1.16 and 2.5.
    According to another alternative embodiment, the method comprises at the end of the soaking step a step of draining the soaking water and a step of filling the tank with a determined quantity of water.
    The invention also relates to a control device for a cooking appliance specially adapted for implementing the method according to the invention and a cooking appliance comprising the control device according to the invention.
    Other particularities and advantages of the present invention will appear in the description below of embodiments given by way of nonlimiting examples and illustrated by the appended drawings in which:
    Figure 1 is a schematic view of a cooking appliance for implementing the method according to the invention.
    In the following description, the term “seeds” means legumes or edible cereals such as wheat, barley, buckwheat, quinoa, millet, lentil, soybeans, chickpeas, beans, rice or a mixture of these seeds. A cooking appliance capable of implementing the method according to the invention will now be described with reference to FIG. 1.
    According to the invention, the cooking appliance 1 comprises a main body 10 or housing comprising a housing in which is inserted an internal tank 11 for cooking the rice and the seeds. The box is equipped with a cover 12 mounted articulated on the box 10 so that the upper part of the main body is opened or closed by the cover 12. A control device 13 ensuring the control operations of the cooking appliance 1 also equips unit 10.
    The cooking appliance 1 also includes a first sensor 15 for detecting the temperature of the lower part of the tank 11. The first sensor 15 is mounted near the bottom of the tank. A second sensor 16 for detecting the temperature of the internal face of the cover 12 is mounted on the cover. The first and second sensors are connected to the control device 13.
    The heating means of the cooking appliance 1 comprise a so-called main heating element 17 supplying a heating source so as to cause the soaking / cooking operation and the operation of keeping warm in the tank 11 of the appliance. cooking, an element 18 heating the upper edge of the tank 11 and an element 19 heating the internal face of the cover 12.
    The housing 10 and the cover are for example made of plastic.
    The control device 13 is installed on an inner side of the main body
    10. The control device 13 is also connected to control buttons 22 allowing a user to program the cooking appliance.
    Furthermore, the control device 13 is connected to the heating elements 17, 18, 19 to activate or deactivate them as a function of a cooking program chosen by the user on the one hand and temperature measurements on the other hand. noted by the two sensors 15, 16.
    According to an alternative embodiment, the main heating element 17 is of the induction type while the element 18 heating the upper edge of the tank 11 and the element 19 heating the cover 12 are of the resistive type.
    The control method of the cooking appliance 1 according to the invention allows the cooking of legumes in less than 3 hours including the necessary soaking time to obtain acceptable organoleptic and nutritional qualities.
    According to the tests carried out by the applicant, soaking the seeds in hot water (temperature above 60 ° C.) makes it possible to considerably reduce the total soaking time.
    Furthermore, according to an alternative embodiment, it is possible to decontaminate the seeds during soaking if the soaking temperature is brought to 100 ° C.
    This hot soaking accelerates the rehydration of the seeds by causing the gelatinization of the starch. The duration of hot soaking depends on the thickness of the seed coat of the seed to be cooked. This step allows the partial destruction of the cellulose constituting the walls of the seeds and also allows the gelatinization of the starch for good hydration.
    The soaking step has a limited duration. Indeed, a too long soaking phase alters the organoleptic characteristics of the seeds. If the soaking continues for too long, the level of the seeds in the tank increases above the water level, which means that the seeds located on the top of the tank are in the open air and dry out quickly while the seeds at the bottom of the tank are always in contact with the water and continue to absorb the residual water. When going into the cooking phase, there may not be enough water to cook the seeds above while those at the bottom of the tank will be much more hydrated. Cooking will then be very heterogeneous within the tank.
    According to an alternative embodiment of the method according to the invention, the soaking step comprises a proper soaking phase and optionally a decontamination phase. The decontamination phase preferably takes place before the soaking phase.
    The soaking phase is carried out at a temperature between 50 and 80 ° C for a period between 15min and 80min. The duration of this stage depends in particular on the thickness of the seed coat of the seed to be cooked and also on the quantity of seeds. The soaking time also depends on the type of texture that you want to obtain at the end of cooking the seeds.
    Indeed, the soaking temperature range according to the invention corresponds to the gelatinization temperature of the starch allowing, inter alia, better water absorption and also influences the firmness of the cooked grain. This soaking phase makes it possible to modify the structure of the starch complexes and thus to increase their melting temperature during the cooking phase and therefore to limit their hydrolysis during the cooking phase.
    By modulating the soaking time of the seeds, it is possible to adapt the texture of the seed at the end of cooking. This modulation of the texture promotes the consumption of seeds.
    The seed decontamination phase is carried out at 100 ° C. The duration of the decontamination phase depends on the quantity and type of seed to be cooked. On average, a decontamination phase of 10 min at 100 ° C makes it possible to destroy all the bacteria present.
    According to an alternative embodiment, the method according to the invention may also include a drainage step at the end of the soaking phase. During soaking, certain anti-nutritional compounds of a protein or non-protein nature are heat-sensitive and will therefore be eliminated during cooking. Other anti-nutritional compounds are soluble in the soaking water and can therefore be eliminated thanks to the drainage step carried out in the process according to the invention. Most dietary antinutritional factors have an impact on the digestive system, such as the inhibition of digestive enzymes (protease inhibitors, for example), the alteration of hydrolysis functions, the formation of insoluble complexes which cannot be adsorbed, the decrease in the bioavailability of certain nutrients (phytates, polyphenols), and the increase in the production of gases in the colon (a-galactosides).
    Phytic acid, myo-inositol-1,2,3,4,5,6, -hexakis (dihydrogen-phosphate) is soluble and is one of the most common anti-nutritional factors in legumes. At the pH values encountered in food and in the gastrointestinal tract, phytic acid will be highly negatively charged and may bind to positively charged species, such as cations or proteins. Several studies have demonstrated a reduction in the enzymatic degradation of proteins in the presence of phytic acid. This decrease has been linked to the inhibition of digestive enzymes such as protease, trypsin and pepsin. Other researchers have used nitrogen solubility as a criterion for assessing digestibility and have shown that, during protein hydrolysis, phytic acid forms insoluble peptide-phytate complexes, which reduces the production of soluble nitrogen and therefore decreases the rate of hydrolysis.
    Other studies have shown that the phytate molecule is negatively charged at physiological pH and can bind with nutritionally important cations like the essential divalent cations Fe 2+ , Zn 2+ , Mg 2+ and Ca 2+ , etc., and form insoluble complexes, making the minerals unavailable for absorption. Phytic acid also forms complexes with starch and prevents its digestion.
    At the end of the soaking, before the temperature rise initiating the cooking, the residual soaking water is drained, which eliminates the soluble anti-nutritional factors. Thereafter, clear water is added for the cooking phase. Drainage can be done manually, using a drainer or colander, for example, and the user of the appliance then adds clear water to cook.
    According to another alternative embodiment, the apparatus comprises a drainage device which makes it possible to eliminate the soaking water and to collect the soluble starch, as well as a tank of clear water which replenishes the cooking vessel for cooking phase.
    The drainage device (not shown) comprises for example a practical orifice in the bottom of the tank 11. The orifice is closed by a valve controlled by the control device 13. A container is placed under the tank 11 in order to collect the drainage liquid which flows through the orifice when the valve is in the open position. A mechanical filter can be placed at the orifice to prevent the rice or seeds from being evacuated with the liquid.
    In order to replenish the internal tank 11 with water, the supply of clear water (not shown) is for example positioned above the internal tank 11. A drain orifice and a valve controlled by the control device are made in the bottom of the clear water reserve.
    According to another alternative embodiment, the supply of clear water can be installed around the internal tank 11. In order to bring the clear water into the internal tank 11, a suction pump and a conduit are associated with the clear water reserve so that the pump sucks the clear water from the reserve and pushes it into the tank via the conduit.
    According to another alternative embodiment, the clear water is supplied by an external source, for example the domestic water distribution network. According to this variant, the cooking appliance according to the invention comprises an external connector connected to a duct. The free end of the conduit is placed in the internal tank 11.
    A pilot valve is installed on the conduit. Before starting a cooking cycle, the user connects the home network to the connector.
    For the different variants described above, the drainage and filling are carried out automatically by actuation of the different valves controlled by the control device.
    The control method comprises at the end of the soaking step a cooking step. The cooking parameters (temperature and duration) are determined according to the type of seeds to be cooked.
    The control method according to the invention allows the seeds to be soaked and cooked in the cooking appliance without user intervention during the preparation cycle.
    For the preparation of seeds, the user introduces a determined quantity of seeds and water into the tank of the cooking appliance. These quantities are for example indicated by levels identified on the inner surface of the tank.
    According to an alternative embodiment, the mass ratio of water / mass of seeds is between 1.16 and 2.5. The choice of ratio depends on the type of seeds to be cooked but also on the type of texture desired by the user. The thicker the seed coat of the selected seed, the higher the ratio. Similarly, the firmer the texture of the cooked seed, the lower the ratio.
    The main step of the control method according to the invention is a soaking step. This soaking step comprises a first phase, all or part of the heating elements 17, 18, 19 are activated so as to maintain a temperature inside the tank 11 of between 50 ° C and 80 ° C. The duration of this phase of the soaking step is between 15 and 80 min depending on the type of seeds to be cooked and the type of texture desired.
    When the soaking step also includes a seed decontamination phase, the set temperature of the decontamination phase is close to 100 ° C. In other words, a loop for regulating the heating elements 17, 18, 19 on the signal from the first temperature sensor 15 located in the bottom of the tank 11 is implemented. The average duration of this decontamination step is limited to 10 min with a minimum duration of approximately 2 min. According to another alternative embodiment, the heating element 19 placed in the cover is deactivated during the whole soaking step.
    At the end of the soaking step, that is to say after the soaking time chosen by the user has elapsed, a drainage step can be triggered. As indicated above, this step consists in removing / draining the soaking water using the drainage device and adding the amount of clear water necessary for cooking the seeds themselves.
    The heating stage is started automatically. The heating step consists in reaching a determined set temperature between 85 and 99 ° C inside the tank 11. To do this, the control device 13 activates all the heating elements 17, 18, 19 of the cooking appliance 1 as long as the signal from the second sensor 16 located in the cover 12 does not indicate the set temperature.
    According to an alternative embodiment, a pause in the progress of the steps can be introduced before the start of the heating step. This step allows the user to add ingredients to the preparation and in particular other seeds that would not require soaking.
    During the heating stage, a rate of temperature rise between 3 and 7 ° C / min is maintained.
    By choosing a cooking temperature below 100 ° C, any overflow is avoided.
    Once the set temperature has been reached, the cooking stage begins. According to the invention, the set temperature of the cooking step is maintained for a period of between 25 min and 130 min. The cooking time depends on the type of seeds to be cooked. As an example, the cooking times for the different seeds are as follows:
    Chickpeas: 90 min
    Wheat: 90min
    Barley: 50min
    Lenses: 40min
    Beans: 130min
    When cooking seeds with a thick seed coat, there is a pause time before opening the cooking appliance to allow the preparation to cool. Indeed, the Applicant has found that too rapid cooling of seeds of this type could cause the seeds to burst.
    The invention also relates to the control device 13 specially 10 adapted to carry out the method according to the invention. The control device according to the invention is connected to the heating elements and to the sensors, and includes a memory for storing the different program sequences corresponding to the execution of the method according to the invention.
    Furthermore, the invention relates to a cooking appliance equipped with such a control device.
    The invention is not limited to the embodiments described. Thus, the temperature sensors can be placed differently in the cooking appliance. Furthermore, the signals transmitted by the sensors can be used interchangeably to regulate the temperature for cooking or soaking.
    B.1655R
    权利要求:
    Claims (6)
    [1" id="c-fr-0001]
    1. Method for controlling a seed cooking appliance (1) comprising a housing (10) closed by a cover (12), the housing (10) being equipped with a main heating element (17), a tank (11) placed in the housing (10), an element (18) heating the upper edge of the tank (11), an element (19) heating the cover (12), a first sensor ( 15) of temperature located near the bottom of the tank (11) and of a second temperature sensor (16) placed in the cover (12), the method being characterized in that it comprises:
    - A soaking step comprising a first phase during which the heating elements (17, 18, 19) are controlled to maintain for a period of between 15min and 80min a set temperature between 50 and 80 ° C inside the tank (11);
    - A heating step starting at the end of the determined soaking time during which the heating elements (17, 18, 19) are controlled to reach a set temperature between 85 ° C and 99 ° C inside the tank (11);
    - A cooking step starting as soon as the set temperature is reached during which the heating elements (17, 18, 19) are controlled to maintain the set temperature inside the tank (11) for a determined period of between 25 and 100 min.
    [2" id="c-fr-0002]
    2. Method for controlling a cooking appliance according to claim
    1, characterized in that the soaking step comprises a second decontamination phase during which the heating elements (17, 18, 19) are controlled to maintain a set temperature of 100 ° C inside the tank (11 ) for a few minutes, the decontamination phase preceding the soaking phase.
    [3" id="c-fr-0003]
    3. A method of controlling a cooking appliance according to claim 1 or 2, characterized in that the mass ratio of water / mass of seeds to be cooked introduced into the tank is between 1.16 and 2.5.
    [4" id="c-fr-0004]
    4. Method for controlling a cooking appliance according to one of the
    [5" id="c-fr-0005]
    5 previous claims, characterized in that it comprises, at the end of the soaking step, a step of draining the soaking water and a step of filling the tank with a determined quantity of water.
    5. Control device (13) of a cooking appliance (1) specially adapted for implementing the method according to one of claims
    10 1 to 4.
    [6" id="c-fr-0006]
    6. Cooking appliance (1) comprising a control device (13) according to claim 5.
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    同族专利:
    公开号 | 公开日
    EP3289933B1|2020-06-24|
    CN107788882A|2018-03-13|
    CA2974806A1|2018-02-28|
    EP3289933A1|2018-03-07|
    AU2017218917A1|2018-03-15|
    FR3055201B1|2018-09-07|
    引用文献:
    公开号 | 申请日 | 公开日 | 申请人 | 专利标题
    JP2000308571A|1999-04-28|2000-11-07|Matsushita Electric Ind Co Ltd|Rice cooking method|
    JP2004321215A|2003-04-21|2004-11-18|Tiger Vacuum Bottle Co Ltd|Electric cooker|
    US20110003048A1|2008-02-07|2011-01-06|Naoki Sugimoto|Electric rice cooker and method of cooking rice|
    FR2996986A1|2012-10-24|2014-04-25|Seb Sa|METHOD FOR CONTROLLING A PRESSURIZED RICE COOKER AND A PRESSED RICE COOKER FOR IMPLEMENTING SUCH A METHOD|
    FR3028720A1|2014-11-25|2016-05-27|Seb Sa|METHOD FOR CONTROLLING A RICE COOKER AND A RICE COOKER FOR THE IMPLEMENTATION OF SUCH A METHOD|
    WO2019219632A1|2018-05-17|2019-11-21|Koninklijke Philips N.V.|Cooking appliance for cooking whole grains such as whole grain rice|
    EP3632271A1|2018-10-01|2020-04-08|Koninklijke Philips N.V.|Cooking appliance for cooking whole grains such as whole grain rice|
    DE102019211284A1|2019-07-30|2021-02-04|BSH Hausgeräte GmbH|Kitchen machine and method of operating a kitchen machine|
    法律状态:
    2017-08-31| PLFP| Fee payment|Year of fee payment: 2 |
    2018-03-02| PLSC| Publication of the preliminary search report|Effective date: 20180302 |
    2018-08-30| PLFP| Fee payment|Year of fee payment: 3 |
    2019-08-30| PLFP| Fee payment|Year of fee payment: 4 |
    2020-08-31| PLFP| Fee payment|Year of fee payment: 5 |
    优先权:
    申请号 | 申请日 | 专利标题
    FR1658056A|FR3055201B1|2016-08-30|2016-08-30|METHOD FOR CONTROLLING A SEED COOKING APPARATUS AND COOKING APPARATUS FOR IMPLEMENTING SUCH A METHOD|
    FR1658056|2016-08-30|FR1658056A| FR3055201B1|2016-08-30|2016-08-30|METHOD FOR CONTROLLING A SEED COOKING APPARATUS AND COOKING APPARATUS FOR IMPLEMENTING SUCH A METHOD|
    CA2974806A| CA2974806A1|2016-08-30|2017-07-27|Control process for grain cooking appliances and cooking appliance for implementing such a process|
    EP17185019.1A| EP3289933B1|2016-08-30|2017-08-04|Method for controlling a grain-cooking apparatus and cooking apparatus for carrying out such a method|
    AU2017218917A| AU2017218917A1|2016-08-30|2017-08-21|Method for controlling an apparatus for cooking grains and cooking apparatus for implementing such a method|
    CN201710748401.9A| CN107788882B|2016-08-30|2017-08-28|Method for controlling a cooking device for seeds and cooking device for implementing such a method|
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