• 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:
    The present invention relates to a method for cooking a food, especially rice, in the presence of water in a cooking chamber, wherein a cooking program of the food is automatically determined and / or proposed and / or made selectable by the user, at least in part on the basis of a predictive mathematical model of the behavior of at least one organoleptic parameter of the food as a function of at least a water / feed ratio in the cooking chamber, and a desired value for said parameter
    公开号:FR3062559A1
    申请号:FR1750951
    申请日:2017-02-03
    公开日:2018-08-10
    发明作者:Annabelle GOYON
    申请人:SEB SA；
    IPC主号:
    专利说明:

    ® FRENCH REPUBLIC
    NATIONAL INSTITUTE OF INDUSTRIAL PROPERTY © Publication number: 3,062,559 (to be used only for reproduction orders)
    ©) National registration number: 17 50951
    COURBEVOIE © Int Cl 8 : A 47 J 27/00 (2017.01), A 47 J 36/00, A 23 L 5/10
    A1 PATENT APPLICATION
    ©) Date of filing: 03.02.17. ©) Applicant (s): SEB S.A. - FR. (© Priority: @ Inventor (s): GOYON ANNABELLE. ©) Date of public availability of the request: 10.08.18 Bulletin 18/32. ©) List of documents cited in the preliminary search report: See the end of this booklet (© References to other related national documents: ® Holder (s): SEB S.A .. ©) Extension request (s): © Agent (s): CABINET NONY.
    p4) COOKING PROCESS WITH PREDICTIVE MODEL.
    FR 3,062,559 - A1 _ The present invention relates to a process for cooking a food, in particular rice, in the presence of water in a cooking chamber, in which a cooking program for the food is determined automatically and / or proposed and / or made selectable by the user, at least in part on the basis of a mathematical model predicting the behavior of at least one organoleptic parameter of the food as a function of at least an initial water / food ratio in the cooking chamber, and a desired value for said parameter
    Predictive model of firmness "3500-4000 * 3000-3500
    2500-3000 s 2000-2500
    1500-2000 '1000-1500' 500-1000 5 0-500 30
    Soaking time (min)
    -œ œ

    The present invention relates to small household appliances for cooking cereals and legumes, in particular rice, also called "cookers".
    Many models of cookers are known.
    Publication WO 2012/056173 A1 describes an example of a rice cooker.
    The cooking programs of known cookers have several firmness settings, based on the amount of water added determining the total cooking time. However, these cookers do not allow the desired texture to be achieved with all the precision desired.
    The invention aims to further improve cooking appliances such as cookers and the cooking methods implemented using such appliances, in order to more precisely achieve the desired texture, in particular as regards the at least one of the texture parameters such as firmness, stickiness, shine, elasticity, adhesiveness, or cohesion, among others.
    The invention therefore relates, according to a first of its aspects, to a method of cooking a food, in particular rice, in the presence of water in a cooking chamber, in which a program for cooking the food is automatically determined and / or proposed and / or made selectable, at least in part on the basis of a mathematical model predicting the behavior of at least one organoleptic parameter of the food as a function of at least an initial water / food ratio in the cooking chamber, and a desired value for said parameter.
    The use of a predictive model as defined above makes it possible to subject the food to a cooking program, that is to say a hydro-thermal cycle, leading to obtaining the desired result, in particular of a desired texture and / or tights.
    The predictive mathematical model can be multi-variable and be a function in particular of a soaking time of the food and / or the soaking temperature.
    The above parameter can be a texture parameter, in particular the firmness of the food or the stickiness of the food.
    The aforementioned mathematical model is for example of the form z = g (x, y), in particular z = ax + by + c, where x denotes the initial water / food ratio, y denotes the duration of soaking and z the firmness. For rice, preferably b and c are positive constants and a is a negative constant; in such a model, the effect of the water / rice ratio is negative, that is to say that when the quantity of water for cooking is increased, the firmness of the rice decreases.
    The mathematical model can also be of the form w = f (x, y, T), in particular w = ax + by + c xy + dT + e, where x denotes the initial water / food ratio, T the soaking temperature, y the soaking time, and w the adhesion. For rice, the constants c and e are negative and the other constants a, b and d are positive. If we reason in absolute values, the effect of the soaking temperature is negative, that is to say that the higher the soaking temperature, the less sticky the rice.
    Preferably, the user is allowed to select the desired firmness after cooking, in particular in increments, in particular with more than 3 values, or continuously.
    The user can also be allowed to select the desired adhesion after baking, in particular in increments, in particular with more than 3 values, or continuously.
    The method may include the automatic determination of the variety of the food or its approximation to a similar variety by its cooking behavior, in particular by measuring a quantity relating to the swelling of the food during the soaking phase, in particular the swelling force, the swelling speed and / or the swelling rate.
    In particular when the food is rice, the rice can be soaked at a predefined temperature and for a period determined automatically as a function of a desired firmness and / or adhesion, by applying at least one predictive mathematical model relating the duration soaking to firmness and / or adhesion at the end of cooking. This also applies to other cereals or legumes.
    We can impose constraints on the values of the variables which are solutions of the predictive model. For example, it can be imposed on the soaking temperature, when present in the predictive model used, to remain between 50 and 80 ° C. Alternatively or additionally, the water / rice ratio (by volume) may be required to be between 1.1 and 1.6. We can also impose the soaking time to be between 10 and 50 min.
    The user can be invited to select a preference relating to the operation of the device and impose the value of at least one variable of the predictive model according to the preference selected.
    The user can thus be invited to select at least one preference chosen from an operating mode favoring energy saving, an operating mode favoring cooking speed and / or an operating mode favoring the development of the nutritive potential of the food or, on the contrary, a low glycemic index, and the cooking program can also be determined as a function of this preference. To favor energy saving, we can look for the value of the soaking temperature and soaking time parameters which minimize the electrical consumption, while leading to the desired texture. To favor the nutritive potential, we seek to increase the duration of soaking, and conversely, to minimize the glycemic index, to shorten it. To favor the speed of cooking, we seek to reduce the soaking time.
    The cooking temperature, which follows the soaking phase, can be predefined and in particular between 100 and 118 ° C.
    The subject of the invention is also an appliance for cooking a food, in particular rice, for implementing the cooking process as defined above, comprising a cooking enclosure for receiving the food, a system for heating of the food contained in the cooking chamber and a configured control circuit automatically determining a cooking program for the food and / or proposing it and / or making it selectable by the user, at least in part on the basis of a mathematical model predicting the behavior of at least one organoleptic parameter of the food as a function of at least an initial water / food ratio in the cooking chamber and of a desired value for said parameter.
    The appliance can constitute a cooker. The term “cooker” here includes all rice cookers, multi-cookers, pressure cookers, steam cookers and simmers.
    Preferably, the cooker has automatic regulation of the heating, so as to control the temperature in the cooking chamber.
    The cooking appliance can be configured to implement at least one of the process characteristics detailed above.
    The invention can be better understood on reading the detailed description which follows, of non-limiting examples of implementation thereof, and on examining the appended drawing, in which:
    - Figure 1 shows schematically an example of rice cooker according to the invention, open lid,
    FIG. 2 is a block diagram of an example of a control circuit for a cooker according to the invention,
    - Figure 3 is a graphical representation of a predictive firmness model for a variety of rice,
    - Figures 4A to 4C are graphical representations of predictive adhesion models for a variety of rice and for different soaking temperatures, namely 60 ° C for Figure 4B and 75 ° C for Figure 4C,
    FIG. 5 illustrates different stages of an example of a cooking process according to the invention,
    - Figure 6 schematically shows the analysis chamber of the cooker,
    - Figure 7 illustrates the processing of data from the analysis means of the cooker, and
    - Figure 8 illustrates different stages of an alternative cooking method according to the invention.
    FIG. 1 shows an example of a cooker 1 according to the invention, comprising a cooking enclosure 3 defined by a tank 5 housed in a base body 7 of the cooker, on which is hinged a cover 6.
    The base body 7 contains in particular under the tank 5 an electrical heating system, not visible, comprising one or more electrical resistances.
    The tank 5 is preferably removably mounted in the cooker 1.
    The cooker 1 comprises a control circuit 10, represented diagrammatically in FIG. 2, comprising a central unit 11 with microprocessor, microcontroller or the like, communicating with a man-machine interface 12, the latter comprising for example a display and a set of buttons for control and / or a touch screen. The unit 11 can also control a power interface 13 making it possible to control the operation of the heating system, in particular in order to bring the tank to a set temperature determined by the unit IL
    The central unit 11 has an electronic memory 14, in which data necessary for the operation of the cooker 1 are stored, as will be detailed below.
    If necessary, as illustrated, the cooker 1 can communicate with an external terminal 15, such as a smartphone for example, and / or with a remote server, via a wireless link.
    In the example considered, the cooker 1 is a rice cooker, but the invention applies to other seed foods.
    The cooker 1 is configured to adapt the cooking program to the variety of the food and to at least one desired property at the end of cooking, in particular firmness and / or stickiness.
    This adaptation is carried out on the basis of at least one mathematical model predicting the behavior of at least one organoleptic parameter of the food as a function of at least an initial water / food ratio in the cooking chamber 3.
    These models can be established by carrying out cooking tests by varying certain input parameters and by analyzing the food at the end of cooking to measure its stickiness and its firmness for example.
    Statistical analysis, notably of variance, makes it possible to find the regression formulas which give the value of the adhesion or firmness parameter as a function of input parameters such as the soaking time, the soaking temperature, and the water ratio. / initial rice.
    We will describe more specifically examples of firmness and stickiness of rice, it being understood that the invention is not limited to these models or to these parameters and generally includes all the organoleptic parameters of the food on which the hydro-thermal cycle undergone during cooking has an influence.
    A predictive rice firmness model has been established, in the form z = z (x, y), where x denotes the initial water / food ratio, y denotes the duration of soaking and z the firmness.
    In an example, z = ax + by + c, with a <0, b> 0 and c> 0. (1)
    The effect of the water / rice ratio is negative, that is to say that when you increase the amount of water for cooking, the firmness of the rice decreases.
    We have for example -3800 <a <-3000 25 <b <30 and 5800 <c <7000 for the variety of koshihikari rice. A predictive model of pantyhose was established, in the form w = f (x, y, T), where x denotes the initial water / food ratio, T the temperature, y the soaking time, and w the adhesion.
    In an example, w = ax + by + c xy + dT + e. (2)
    For rice, the constants c and e are negative and the other constants a, b and d are positive.
    If we reason in absolute values, the effect of the soaking temperature is negative, that is to say that the higher the soaking temperature, the less sticky the rice.
    We have for example 1100 <a <1300 60 <b <80 -65 <c <-50 13 <d <16 and -3500 <e <-3000.
    FIG. 3 represents the plane corresponding to the predictive firmness model z = g (x, y) given by equation (1) and in FIGS. 4A to 4C the quadric corresponding to the predictive model of the adhesion of l equation (2), for different soaking temperatures
    We will now describe with reference to FIG. 5 an example of a cooking process according to the invention.
    In step 100, the user enters, via the man machine interface 12 of the cooker, the information necessary to determine the parameters of the cooking program, for example the variety of rice, the firmness sought and the sticky sought after cooking. .
    The rice variety is for example selected using a drop-down menu offering several varieties, such as basmati rice, Thai rice, koshihikari rice, chucheong rice, chilbo rice, arborio rice, among others.
    The firmness sought is for example selected by entering a parameter which can take at least three values, such as "firm", "normal", "tender". This parameter can be adjusted continuously between extreme values.
    The desired adhesion is for example selected by entering a parameter which can take at least three values, such as "very sticky", "sticky", "not sticky". This parameter can be adjusted continuously between extreme values.
    Once these data have been entered, the cooker 1 recovers in step 101 in the memory 14 the predictive model for the firmness corresponding to the indicated variety, and does the same for the adhesion.
    The firmness and the adhesion sought correspond, for example, to ranges of predefined values for the functions z and w above.
    If necessary, the value selected by the user, in the case of a continuous adjustment, is converted into a value to be imposed on the z or w functions for the calculation of the parameters.
    Then, the cooker best adjusts in step 102 the parameters x, y and T so that the functions z and w fall within the ranges of values corresponding to the firmness and the adhesion sought, or to the values imposed for the functions z and w.
    Each parameter x, y and T can only be adjusted within a range of predefined values. For example, the soaking temperature must remain between 50 and 80 ° C, the water / rice ratio between 1.1 and 1.6 and the soaking time between 10 and 50 min
    If no solution can be found to solve the system of equations (1) and (2), the cooker signals this to the user and invites him to modify at least one of the firmness and adhesion values previously selected, showing for example only the selectable values and / or suggesting a modification of the choices so as to find at least one solution to the system of equations.
    If several solutions exist, the cooker 1 can impose by default the value of at least one parameter, for example the soaking temperature, for example by retaining the minimum admissible value, so as to favor energy saving for cooking. , or by favoring a minimum soaking time to reduce the total cooking time. If necessary, the cooker can invite during the initial step 100 the user to enter a preference relating to energy saving, for example by selecting an “eco” option, or to the cooking time, for example by selecting an "express" function, or even relating to the best nutritional potential, by selecting a "nutritional" function.
    Once the x, y and T values have been determined, the cooker 1 can display at least one item of information relating to the cooking program which it will follow in step 103 and indicate to the user the quantity of water which it must introduce into the tank in relation to the quantity of rice planned, which corresponds to the value of the water / rice ratio x solution of the system of equations (1) and (2). The user can help himself with this by using a measuring cup.
    The cooker 1 can wait for confirmation by the user of the filling of the tank with the quantities of water and rice provided, before starting the hydro-thermal cooking cycle in step 104.
    Cooking is carried out with a soaking phase at the temperature T previously determined, for the duration y solution of the system of equations (1) and (2).
    At the end of cooking, the cooker 1 warns the user in step 105, for example by emitting an audible and / or light signal.
    In an alternative embodiment, the cooker 1 is arranged to automatically recognize the variety of food, or the class of food which exhibits behavior similar to cooking, and select the predictive model or models corresponding to the identified variety.
    To automatically recognize the food, the cooker includes means 150 for analyzing a sample of the food, or even of the food placed in the cooking chamber.
    The cooker 1 may include an analysis enclosure 30, as illustrated in FIG. 1, next to the cooking enclosure 3, to receive a sample of the food in order to determine its variety.
    The analysis means 150 can be arranged at least partially in the cover 6 so as to face the food sample A placed in the enclosure, as shown diagrammatically in FIG. 6.
    The analysis means may include a texturometer which measures the swelling force of the food.
    The result 220 of this measurement can be compared in a step 210 with reference data 230 coming from a database for various varieties listed by the cooker 1, as illustrated in FIG. 7. Different varieties of rice present during soaking different swelling forces, which makes it possible to differentiate them.
    Once the variety has been identified, the cooker 1 can load the corresponding predictive model or models.
    FIG. 8 represents a succession of steps of a variant of the method of FIG. 5, implemented in the case where the cooker automatically determines the variety of food.
    Steps 100 to 105 are repeated, but preceded by steps 98 and 99.
    It is assumed that the user wishes to use the analysis function by the food cooker.
    In step 98, the cooker 1 displays information guiding the user in carrying out the preliminary analysis. For example, it reminds the user of the actions to be carried out so that the analysis can take place, such as introducing a predefined quantity of food into the measurement chamber and closing the cover.
    In step 99, the cooker signals that the analysis has been carried out, and can optionally display the result of the analysis, and in particular the variety of food which has been detected.
    In step 100, the cooker can invite the user to enter firmness and sticky preferences, as described above.
    Steps 101 to 105 can take place as described above.
    The invention is not limited to the examples which have just been described.
    For example, the analysis means are arranged to measure a swelling rate and / or a swelling rate of the food during a soaking phase, and compare the rate and / or the speed measured with data from reference corresponding to known varieties.
    The swelling rate and / or the swelling speed can be measured while the food is already in the cooking chamber, for example by an optical measurement of the variation in the level of the food during the soaking phase . This variation can be measured, for example, using an infrared sensor placed in the cover of the cooker.
    It is possible to discriminate between varieties of rice by comparing their swelling kinetics during the soaking phase.
    The measurement of the swelling rate or the swelling speed can still be done in the analysis chamber, by introducing the food therein with water. In this case, the analysis chamber can be brought to a gelatinization temperature of the food, in order to cause it to swell.
    权利要求:
    Claims (30)
    [1" id="c-fr-0001]
    1. Method for cooking a food, in particular rice, in the presence of water in a cooking chamber (3), in which a cooking program for the food is determined automatically and / or proposed and / or made selectable by the user, at least partly on the basis of a mathematical model predicting the behavior of at least one organoleptic parameter of the food as a function of at least an initial water / food ratio in the cooking chamber, and of a value sought for said parameter.
    [2" id="c-fr-0002]
    2. Method according to claim 1, the predictive mathematical model being multivariable and a function of a soaking duration of the food and / or of the soaking temperature.
    [3" id="c-fr-0003]
    3. Method according to one of claims 1 and 2, said parameter being a texture parameter.
    [4" id="c-fr-0004]
    4. Method according to claim 3, said parameter being chosen from firmness, stickiness, shine, elasticity, adhesiveness, or cohesion of the food, preferably being the firmness of the food or stickiness. food.
    [5" id="c-fr-0005]
    5. Method according to any one of claims 1 to 4, the mathematical model being of the form z = z (x, y), in particular z = ax + by + c, where x denotes the initial water / food ratio, y designates the soaking time and z the firmness.
    [6" id="c-fr-0006]
    6. Method according to claim 5, the food being rice, b and c being positive constants and has a negative constant.
    [7" id="c-fr-0007]
    7. Method according to any one of claims 1 to 4, the mathematical model being of the form w = f (x, y, T), in particular w - ax + by + c xy + dT + e, where x denotes the initial water / food ratio, T the soaking temperature, y the soaking time, and w the tack.
    [8" id="c-fr-0008]
    8. Method according to claim 7, the food being rice, the constants c and e being negative and the constants a, b and d being positive.
    [9" id="c-fr-0009]
    9. Method according to any one of the preceding claims, in which the user is allowed to select the desired firmness after cooking, in particular in increments, in particular with more than 3 values, or continuously.
    [10" id="c-fr-0010]
    10. Method according to any one of the preceding claims, in which the user is allowed to select the desired tights after cooking, in particular in increments, in particular with more than 3 values, or continuously.
    [11" id="c-fr-0011]
    11. Method according to any one of the preceding claims, in which constraints are imposed on the values of the variables which are solutions of the predictive model.
    [12" id="c-fr-0012]
    12. Method according to the preceding claim, in which the quenching temperature, when present in the predictive model used, is required to remain between 50 and 80 ° C.
    [13" id="c-fr-0013]
    13. Method according to one of claims 11 and 12, wherein the water / rice ratio is required to be between 1.1 and 1.6.
    [14" id="c-fr-0014]
    14. Method according to one of claims 12 and 13, wherein the soaking time is required to be between 10 and 50 min.
    [15" id="c-fr-0015]
    15. Method according to any one of the preceding claims, in which the user is invited to select a preference relating to the operation of the apparatus and the value of at least one variable of the predictive model is imposed as a function of the preference selected.
    [16" id="c-fr-0016]
    16. The method of claim 15, wherein the user is invited to select at least one preference chosen from an operating mode favoring energy saving, an operating mode favoring cooking speed and / or a operation favoring the development of the nutritive potential of the food or on the contrary a low glycemic index, and in which the cooking program is determined as a function also of this preference
    [17" id="c-fr-0017]
    17. Method according to any one of the preceding claims, comprising automatically determining the variety of the food or bringing it closer to a similar variety by its behavior during cooking, in particular by measuring a quantity relating to the swelling of the food during the soaking phase, in particular the swelling force, the swelling speed and / or the swelling rate.
    [18" id="c-fr-0018]
    18. Method according to any one of the preceding claims, the food being rice, the rice soaking being carried out at a predefined temperature and for a period of time determined automatically as a function of a desired firmness and / or tackiness. , by applying at least one predictive mathematical model relating the duration of soaking to firmness and / or stickiness at the end of cooking.
    [19" id="c-fr-0019]
    19. Apparatus for cooking a food, in particular a rice cooker, for implementing the cooking process as defined according to any one of claims 1 to 18, comprising a cooking enclosure (3) for receiving the food, a system for heating the food contained in the cooking chamber and a control circuit (10) configured to automatically determine a cooking program for the food and / or to propose and / or make it selectable by the user a cooking program, at least partly on the basis of a mathematical model predicting the behavior of at least one organoleptic parameter of the food as a function of at least an initial water / food ratio in the enclosure cooking, and of a value sought for said parameter.
    [20" id="c-fr-0020]
    20. Apparatus according to claim 19, the predictive mathematical model being multi-variable and a function of a soaking time of the food and / or the soaking temperature.
    [21" id="c-fr-0021]
    21. Apparatus according to one of claims 19 and 20, said parameter being a texture parameter, being in particular chosen from firmness, stickiness, shine, elasticity, adhesiveness, or cohesion of the food, preferably being the firmness of the food or the tackiness of the food.
    [22" id="c-fr-0022]
    22. Apparatus according to any one of claims 19 to 21, the mathematical model being of the form z = z (x, y), in particular z = ax + by + c, where x denotes the initial water / food ratio, y designates the soaking time and z the firmness.
    [23" id="c-fr-0023]
    23. Apparatus according to claim 22, the food being rice, b and c being positive constants and has a negative constant.
    [24" id="c-fr-0024]
    24. Apparatus according to any one of claims 19 to 21, the mathematical model being of the form w = f (x, y, T), in particular w = ax + by + c xy + dT + e, where x denotes the initial water / food ratio, T the soaking temperature, y the soaking time, and w the tack.
    [25" id="c-fr-0025]
    25. Apparatus according to claim 24, the food being rice, the constants c and e being negative and the constants a, b and d being positive.
    [26" id="c-fr-0026]
    26. Apparatus according to any one of claims 20 to 25, being configured to allow the user to select the desired firmness after cooking, in particular in increments, in particular with more than 3 values, or continuously and / or select the desired tights after cooking, in particular in increments, in particular with more than 3 values, or continuously.
    [27" id="c-fr-0027]
    27. Apparatus according to any one of claims 20 to 26, being configured to force the soaking temperature, when present in the predictive model used, to remain between 50 and 80 ° C, the water / rice ratio to be between 1.1 and 1.6 and the soaking time to be between 10 and 50 min.
    [28" id="c-fr-0028]
    28. Apparatus according to any one of claims 20 to 27, being configured to invite the user to select a preference relating to the operation of the apparatus and to impose the value of at least one variable of the predictive model as a function of the preferably selected, the appliance preferably being arranged to invite the user to select at least one preference chosen from an operating mode favoring energy saving, an operating mode favoring cooking speed and / or a operation favoring the development of the nutritional potential of the food or, on the contrary, a low glycemic index, and the apparatus being arranged so that the cooking program is also determined as a function of this preference.
    [29" id="c-fr-0029]
    29. Apparatus according to any one of the preceding claims, being arranged to carry out the automatic determination of the variety of the food or to bring it closer to a similar variety by its cooking behavior, in particular by measuring a quantity relating to the swelling of the food during the soaking phase, in particular the swelling force, the swelling speed and / or the swelling rate.
    [30" id="c-fr-0030]
    30. Apparatus according to any one of claims 20 to 29, the food being rice, being arranged to carry out the soaking of the rice at a predefined temperature and for a duration determined automatically as a function of a firmness and / or a sought-after pantyhose, by applying at least one predictive mathematical model relating the soaking time to firmness and / or to the pantyhose at the end of cooking.
    1/3
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    CN110545699A|2019-12-06|
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    AU2018215276A1|2019-09-26|
    CN110545699B|2021-10-15|
    FR3062559B1|2021-06-11|
    EP3912520A1|2021-11-24|
    WO2018142088A1|2018-08-09|
    EP3912520A4|2021-11-24|
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    引用文献:
    公开号 | 申请日 | 公开日 | 申请人 | 专利标题
    US20110003048A1|2008-02-07|2011-01-06|Naoki Sugimoto|Electric rice cooker and method of cooking rice|
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    法律状态:
    2018-02-26| PLFP| Fee payment|Year of fee payment: 2 |
    2018-08-10| PLSC| Publication of the preliminary search report|Effective date: 20180810 |
    2020-02-28| PLFP| Fee payment|Year of fee payment: 4 |
    2021-02-26| PLFP| Fee payment|Year of fee payment: 5 |
    优先权:
    申请号 | 申请日 | 专利标题
    FR1750951A|FR3062559B1|2017-02-03|2017-02-03|COOKING PROCESS WITH PREDICTIVE MODEL|
    FR1750951|2017-02-03|FR1750951A| FR3062559B1|2017-02-03|2017-02-03|COOKING PROCESS WITH PREDICTIVE MODEL|
    EP21184975.7A| EP3912520A1|2017-02-03|2018-02-02|Cooking method with predictive model|
    EP18707082.6A| EP3576584A1|2017-02-03|2018-02-02|Cooking method with predictive model|
    PCT/FR2018/050271| WO2018142088A1|2017-02-03|2018-02-02|Cooking method with predictive model|
    CA3052667A| CA3052667A1|2017-02-03|2018-02-02|Cooking method with predictive model|
    CN201880022756.2A| CN110545699B|2017-02-03|2018-02-02|Cooking method with prediction model|
    AU2018215276A| AU2018215276A1|2017-02-03|2018-02-02|Cooking method with predictive model|
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