• 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 cooker (1) comprising: - an enclosure (3) for cooking a food (A) in seeds, in particular rice, - an analysis chamber (30), separate from the cooking chamber to receive a sample of the food, - means for analyzing at least one property of the food received in the analysis chamber.
    公开号:FR3062560A1
    申请号:FR1750953
    申请日:2017-02-03
    公开日:2018-08-10
    发明作者:Sebastien Volatier；Annabelle GOYON
    申请人:SEB SA；
    IPC主号:
    专利说明:

    ® FRENCH REPUBLIC
    NATIONAL INSTITUTE OF INDUSTRIAL PROPERTY © Publication number: 3,062,560 (to be used only for reproduction orders)
    ©) National registration number: 17 50953
    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.(© Priority: ©) Applicant (s): SEB S.A. - FR. ©) Date of public availability of the request: 10.08.18 Bulletin 18/32. @ Inventor (s): VOLATIER SEBASTIEN and GOYON ANNABELLE. ©) 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. © COOKER WITH ANALYZE ENCLOSURE.
    (FJ The present invention relates to a cooker (1) comprising:
    - an enclosure (3) for cooking a food (A) in seeds, in particular rice,
    - an analysis enclosure (30), separate from the cooking enclosure, for receiving a sample of the food,
    means of analysis of at least one property of the food received in the analysis enclosure.
    FR 3,062,560 - A1

    The present invention small household appliances for cooking grains 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.
    There are several types of rice, for example white rice, brown rice, black rice or red rice, and each type of rice comes in several varieties.
    Most cookers have cooking programs suitable for different types of rice, including white rice or brown rice. Some rice cookers have specialized programs for cooking a particular variety of rice, such as those from Northeast China, Basmati or Thai.
    There are also rice cookers whose interface allows the consumer to select the format of the grain of rice introduced into the tank before cooking, namely long or round.
    The optimal cooking kinetics for a variety of rice depends on its behavior during cooking. The latter is expressed in particular by the speed of swelling of the grain of rice following gelatinization of the starch, as a function of the swelling potential of said variety. The swelling is a function at least in part of three main parameters which are the gelatinization temperature of the variety, the size of the rice grain and the amylose content of the rice grain.
    There is a need to further improve cookers, in particular in order to best adapt the hydro-thermal cycle to the desired organoleptic properties.
    The invention aims to further improve cookers, especially rice cookers, and has as its object, according to a first of its aspects, a cooker comprising:
    - an enclosure for cooking a seed food, in particular rice,
    - an analysis chamber, separate from the cooking chamber, to receive a sample of the food,
    - analysis means, also called measurement means, of at least one property of the food received in the analysis enclosure.
    A measurement is made thanks to the invention on a sample of the food in the analysis chamber. The presence of the latter facilitates the implementation of the measurement, since the analysis enclosure can be specially adapted to the measurement to be carried out.
    The analysis means provide at least useful information for cooking the food, in order to best approach the desired properties at the end of cooking.
    If necessary, the cooking chamber is used to also carry out an additional measurement of a property of the food. For example, it is possible to measure a quantity relating to the swelling of the food in the cooking chamber, during a phase of soaking the food, and on the other hand to carry out another type of measurement in the cooking chamber. analysis. The food can then be placed dry, without water, in this analysis enclosure, or even be in the presence of a reagent intended to allow the measurement of a particular property.
    For example, the analysis means are configured to measure at least one characteristic of the food relative to the swelling force during soaking, to the swelling rate during soaking, to the swelling speed during soaking, to the content in water of the food, the firmness of the seeds, the amylose content, the protein content, the gelatinization temperature and / or a geometric characteristic of the rice grains, in particular the shape and the dimensions.
    The swelling force, the swelling speed and / or the swelling rate can be measured in the analysis chamber, in the presence of the food and water sample.
    The invention can make it possible, thanks to the analysis carried out, to determine at least one property of the food, for example a quantity relating to the swelling of the food, within the cooker, without using an external measuring instrument.
    The measurement carried out makes it possible to inform the device and / or the user about certain parameters of the food and to adapt the hydro-thermal cooking cycle to this, in order to maximize, for example, its nutritional and / or sensory potentials. The measurement can be carried out automatically before each cooking, which supposes that the user places a sample of the food each time in the analysis enclosure, or can be carried out only at the request of the user, for example on the occasion of the first cooking following the opening of a new box or sachet of the food.
    The user can benefit, thanks to the measurement made by the cooker, from a cooking route for each food, suitable for obtaining a desired property for this, for example a particular texture.
    The invention also makes it possible to make less useful a step of identification by the user of the variety of food prior to its introduction into the apparatus, since the apparatus may be able, thanks to the measurement carried out, to determine at least some parameters of it by itself. The user can benefit, thanks to the measurement made by the cooker, from a cooking route for each food suitable for obtaining a desired property for it, for example a particular texture.
    The invention also makes it possible to make less useful a step of identification by the user of the variety of food prior to its introduction into the apparatus, since the apparatus may be able, thanks to the measurement carried out, to determine at least some parameters of it by itself.
    The invention is also of interest when the variety of rice is known to the user and to the cooker, for example having been informed by the person or having already been the subject of a measurement during a previous cooking.
    In this case, the measurement by the means of analysis for example of the swelling force, the swelling rate and / or the swelling speed can make it possible to know whether the rice is still fresh, good to cook and has been stored. correctly, or on the contrary has dried and will present cooking defects.
    The cooker can thus be arranged to compare the result of the measurement with reference data for a variety of rice previously used or known, in particular reported as a favorite variety, and according to the result of the comparison warn the user about the poor quality. introduced rice. The user can thus be warned that the rice used may not provide the expected sensory or nutritional results.
    The term “cooker” here includes all rice cookers, multi-cookers, pressure cookers, steamers and simmers.
    Preferably, the cooker has automatic regulation of the heating, so as to control the temperature in the cooking chamber.
    The cooker may also include a heating element for the analysis chamber and a temperature control loop therein.
    In particular, the cooker can be arranged so that the measurement of a quantity relating to the swelling of the food is carried out while the temperature in the analysis chamber is maintained at a predefined temperature, preferably greater than or equal to
    70 ° C for rice, for example equal to 75 ° C, or even higher, which can reach for example 95 ° C. Indeed, the kinetics of water absorption by rice is dependent on the temperature, and the fact of carrying out the measurement at a temperature greater than or equal to 70 ° C., for example equal to 75 ° C., makes it possible to make appear in a relatively short time significant differences in the swelling rate between certain varieties of rice, and therefore to discriminate them.
    The information delivered by the analysis means can be processed by a computer system external to the cooker, with which the latter exchanges data. These include, for example, a tablet, a smart phone, a computer dedicated to cooking, or a remote server with which the cooker can exchange data; access to this server is made, for example, over the Internet. The advantage of at least partial external processing of data is to benefit from the computing power of a computer system which is not dedicated to this application. In a variant, the information is processed by an internal computer system of the cooker, the latter comprising for example a microprocessor control circuit.
    Information processing can be done by accessing a database making it possible to associate information supplied by the analysis means, for example relating to a swelling force, a swelling rate and / or a speed. swelling of the food, to a variety thereof or to a class having substantially the same properties. This database can be internal to the cooker, being stored in a memory thereof, or external to the cooker, being present for example on a server with which the cooker can communicate, for example by an Internet link.
    The cooker can be arranged to select or offer the user, according to the above information, a hydro-thermal cycle adapted to the variety of food, and if necessary, to a desired property for the food at the end. cooking, for example concerning the texture of the food. The cooker is preferably arranged to allow the user to modify certain parameters of the proposed cycle if desired, depending for example on the texture sought. For example, the cooker has data which informs him for each variety of rice listed by the cooker on properties, in particular of texture, which it is possible to achieve according to different parameters of the hydro-thermal cycle, such as by example the soaking time, the cooking time, the cooking temperature, the water / rice ratio, the pressure management during cooking, or the quantity of rice introduced. The cooker having determined the variety of rice or the class to which the food introduced is similar, it is possible for him to automatically adjust parameters of the hydro-thermal cycle so as to obtain properties for the food which best respond preferences entered by the user, for example concerning the texture of the rice, in particular firmness, stickiness, shine, stickiness, elasticity, or cohesion, among other texture parameters sought.
    The choice of a particular hydro-thermal cycle adapted to the variety of food introduced into the cooker makes it possible to optimize the quality of cooking and to maximize its nutritional and sensory potentials, and to obtain for example the texture desired by the User.
    The hydro-thermal cycle proposed or selected by the cooker according to the nature of the food is for example chosen from several predefined cycles whose parameters are fixed; for example, the cooker has several cooking programs at respective respective temperatures, and one of the programs is chosen according to the nature of the food as determined by analysis. As a variant, the hydrothermal cycle preprogrammed within the cooker comprises one or more parameters which are variables, and whose values are determined from at least the information arising from the measurement by applying one or more calculation rules. This can allow the hydro-thermal cycle to be finer adjusted to the food. For example, the cooker has a cooking program at a temperature T which is a function of the swelling rate T g , ie T - f (T g ), with f which is a continuous function of the variable T g for example . Depending on the swelling rate measured for the food, the temperature T is adjusted. The cooking program can advantageously involve for each variety several variables such as the soaking temperature, the initial water / rice ratio and the soaking time. Knowledge of the dipping behavior of the variety of rice introduced can help inform the cook about the predictive model to use to predict the sensory properties of rice after cooking. Knowing the model, the cooker can, depending on the properties sought by the user, for example in terms of texture, adapt the different parameters of the hydro-thermal cycle so as to best adapt it to obtaining these properties. wanted.
    The cooker can be arranged to allow the user to select at least one desired texture parameter for the food, in particular a degree of firmness and / or stickiness at the end of cooking, and the cooker can also be arranged to control a enclosure heating system receiving the food at least as a function of said information determined on the one hand by means of measurement and on the other hand of the texture parameter (s) entered by the user, in order to approach the texture desired by the user at the end of cooking.
    The analysis means can be produced in various forms, depending for example on the precision sought and the eligible cost for carrying them out, taking into account the final price targeted. The measurement means can be based on optical, acoustic, magnetic, electrical and / or electromechanical measurement, among other possibilities.
    By "swelling rate" is meant a quantity representative of the relative swelling of the food during soaking, that is to say the volume occupied by the food after swelling, relative to the volume of the food before swelling .
    By "swelling speed" is meant a quantity representative of the variation over time of the volume of the food.
    By "swelling force" is meant the expansion force exerted by the food during its swelling.
    The analysis means preferably operate only when the cooker is closed, that is to say that the cover has been folded down and engaged in its cooking position.
    The measurement of the swelling rate and / or the swelling rate of the food can be carried out directly on the food, for example by detecting a variation in the level of the surface of the food during the soaking.
    In a variant, the measurement is carried out indirectly, by determining for example a volume of water absorbed by the food during the soaking.
    The analysis means can be placed at various locations of the cooker, and are for example offset at least partially, or even entirely, in a cover of the cooker. In this case, the analysis means may include a sensor which faces the surface of the food present in the enclosure. This sensor is for example integral with the cover of the cooker. The sensor is advantageously protected, when it is optical, by a porthole, for example made of glass or any other suitable material, for example silicon.
    In a variant, the analysis means comprise an element at least partially immersed in the food during the soaking.
    The optical analysis means can be adapted to detect a variation in the level of the surface of the food, or preferably of a target element placed on the surface of the food, which accompanies the movement of the surface of the latter. during swelling.
    The optical analysis means can also be adapted to detect a variation in the level of the soaking water, in particular when the quantity representative of the swelling corresponds to an amount of absorbed water which is measured. Knowing the level of soaking water in the analysis chamber can be useful for introducing metered water to compensate for the amount absorbed by the food.
    The aforementioned target element can act as a light reflector and facilitate the action of the optical analysis means. For example, the target element has better reflectivity than the food itself, and thus facilitate the reflection of a light beam, in particular a collimated beam.
    The target element is preferably centered in the analysis chamber. To this end, the target element can notably occupy the entire interior section of the analysis enclosure.
    The analysis chamber can be defined at least partially by a removable pot, received in a housing located for example next to the tank defining the cooking chamber.
    The analysis means can be placed at various locations of the cooker, and are for example offset in a cover of the cooker. In this case, the analysis means may include a sensor which faces the surface of the food present in the analysis enclosure. This sensor is for example integral with the cover of the cooker. The sensor is advantageously protected, when it is optical, by a window, for example made of glass or silicon.
    In a variant where the sample of the food is placed in the analysis enclosure with water, the analysis means may comprise an element at least partially immersed in the food during the soaking.
    The analysis means, when they use an optical measurement, can be adapted to detect a variation in the level of the surface of the food, or better still of a target element placed on the surface of the food. food, which accompanies the displacement of the surface thereof during swelling. The optical analysis means can also be adapted to detect a variation in the level of the soaking water, in particular when the quantity representative of the swelling corresponds to an amount of absorbed water which is measured. Knowing the level of soaking water can be useful for introducing metered water to compensate for the amount absorbed by the food.
    The target element can act as a light reflector and facilitate the action of an optical sensor. For example, the target element may have better reflectivity than the food itself, and thus facilitate the reflection of a collimated light beam.
    When the detection is non-optical, for example acoustic, magnetic or capacitive, the analysis means can be sensitive to the position occupied by the target element, due for example to the material of which this element is made.
    In an exemplary embodiment, the analysis means comprise an optical sensor, for example an infrared sensor, in particular in the near infrared, so as to be less sensitive to the level of the soaking water and / or to the glass of a sensor protection window for example.
    The optical analysis means operate for example by triangulation, and comprise a light source, preferably infrared, which projects a collimated beam on the surface, and a sensor sensitive to the orientation of the reflected beam.
    In an alternative embodiment, the analysis means comprise a magnetic sensor, for example a Hall effect sensor or an inductive sensor, or a capacitive sensor.
    In this case in particular, the analysis means may include a probe directed towards the food, and which for example is supported on the surface thereof.
    This probe is movable relative to a detector which is provided with a circuit for detecting the position of the probe relative to the detector; for example, the probe has a rod which more or less engages the detector and the position of the rod is detected within the detector, for example by capacitive or inductive means.
    Preferably, the feeler is made with a head at its end which allows it to rest on the food without unduly sinking into it. This head can be constituted by a flange oriented perpendicular to the rod.
    Preferably, the probe is removable, that is to say that it can be disengaged from the detector, so as to facilitate its cleaning.
    The analysis means can also include a detector which is immersed with the food in the analysis enclosure. This detector rests for example by one end in the bottom of the analysis enclosure, and it is arranged to detect the level of the food in the enclosure, for example by means of an optical or electrical sensor or a mobile element. which follows the evolution of the level of the surface of the food, this mobile element being for example of annular shape engaged on the detector. The detector may comprise at least two electrodes performing a conductivity measurement, better still a plurality of electrodes distributed along the detector so as to detect the extent of the surface of the latter which is immersed in water and / or the 'food.
    The detector of the analysis means, in particular when it is placed in the enclosure with the food, can be arranged to transmit its information by a wireless link to a receiver integrated into the cooker or external to the latter.
    The detector can be fixed, if necessary, removably in or on the analysis enclosure, for example on the bottom thereof. This can make it possible to maintain it with a predefined orientation in the enclosure, for example vertical, and improve the accuracy of the measurement. For example, the detector includes a magnet which helps to immobilize it in the analysis chamber during at least the soaking phase.
    Alternatively, the detector extends from the bottom of the analysis enclosure, preferably vertically, in a non-removable manner.
    The analysis means can also include a texturometer to measure the swelling force.
    The cooker can have a man-machine interface comprising a display which makes it possible to display at least one item of information linked to the measurement made in the analysis enclosure, for example linked to a quantity representative of the swelling force, of the rate swelling and / or swelling rate.
    The interface can display parameters of a hydro-thermal cycle offered to the user, depending in particular on the identified variety, and where appropriate, preferences entered by the user, for example concerning the desired texture.
    The interface can be arranged to allow the user to activate or not the analysis means and / or to enter preferences concerning the desired result at the end of cooking, for example of texture.
    The interface can also be used to save a variety as a favorite, in order to memorize corresponding data, and for example to reuse it during a new cooking of this variety, for example in order to find the same texture.
    The interface can also be arranged to allow the operation of the cooker to be controlled and, for example, certain parameters of the hydrothermal cycle to be adjusted.
    Another subject of the invention is a method for measuring a quantity representative of the swelling force, the swelling rate and / or the swelling speed of a food present in an analysis chamber of a cooker, distinct from the cooking chamber, in which a swelling force and / or a variation in the level of the food and / or water is detected during a step of soaking the food in this analysis chamber soaking in the enclosure and determining information representative of said rate or said speed based at least on the variation thus detected.
    In an exemplary implementation, the variation in the level of the food during the soaking phase in the analysis enclosure is used to determine the variety of the food or a similar class of varieties in terms of swelling on soaking .
    In a variant, the measurement of the level of the soaking water is used to determine the variety of the food or a similar variety in terms of swelling during the soaking, by additionally measuring an amount of water introduced into the enclosure d analysis containing the food during soaking, this introduction being carried out in a controlled manner and dosed according to a detection of a variation in the level of the soaking water.
    As mentioned above, the above information can be processed at least in part by a computer system external to the cooker, with which the latter exchanges data.
    The measurement can be repeated while the food is present in the analysis chamber of the cooker, in particular so as to have swelling kinetics. Knowledge of the swelling kinetics can provide additional data to discriminate more finely between varieties.
    U
    The food can be rice and in this case in particular the soaking is preferably carried out at a temperature greater than or equal to 70 ° C., for example equal to 75 ° C.
    Once the measurements have been made, a corresponding message can be delivered to the user.
    The cooker can be made in such a way that the user can enter, thanks to the above user interface, at least one desired texture parameter, for example relating to the desired firmness or tack, and automatically determine the adjustments to be made knowing the rice variety and the initial water / rice ratio to obtain the desired result, using for this purpose predictive models of the sensory properties attainable for each variety as a function of the soaking temperature, the soaking time and the water ratio / initial rice, for example.
    The measurements made can only be used to discriminate between several varieties, depending on how best to cook them, as explained above. The measurements carried out can also be followed by the generation of additional data intended to inform the user about the properties of the food, for example at least one physicochemical property of the latter, for example the rate of amylose, the protein content, the gelatinization temperature and / or a geometrical characteristic of the grains of the food, for example the shape or a dimension, these data being determined on the basis of said information, or even if necessary by additional measurements resulting from example of the presence of another measuring device within the cooker. This additional data is, if desired, communicated to the user, for example by being displayed on the man-machine interface of the cooker, or displayed on a terminal communicating by wireless connection with the cooker.
    Another subject of the invention, according to another of its aspects, is a method of cooking a food using a cooker according to the invention, as defined above, in which a cooking program of the food is determined and / or offered to the user and / or made selectable by the user as a function at least of information coming from the analysis means, for example representative of the swelling force, of the swelling speed and / or the swelling rate of the food, in particular by comparing this information with reference data. This comparison makes it possible, if necessary, to also determine at least one physicochemical property of the food, in particular the rate of amylose, the protein content and / or the gelatinization temperature.
    In such a cooking process, the user can be asked to enter at least one value of a desired texture parameter at the end of cooking, and the cooking program can be determined at least as a function of part of the value. desired and on the other hand of said information.
    The user can be asked to enter at least one preference in terms of nutritional value and / or duration of the cooking program and the cooking program can be determined at least as a function of the desired value on the one hand and on the other part of said information.
    The invention also relates to a method for identifying a food present in a cooker, in particular a cooker as defined above, in which during a first phase of identification of the food in the analysis enclosure, observe the swelling force, the swelling rate and / or the swelling speed during the soaking at a temperature T of between 70 and 77 ° C, for example between 70 and 75 ° C, and this swelling force is compared , this swelling rate and / or this swelling kinetics to reference data, in order to generate on the basis of at least this comparison an indication relating to the identity of the food, in particular the variety of rice or the membership in a food class with similar properties in terms of swelling during soaking.
    This process may include a second identification phase after modification of the soaking temperature, in particular between 85 ° and 95 ° C.
    Indeed, some varieties of rice do not show significant swelling before a predefined soaking temperature is reached; raising the temperature of the water and detecting an effect of the temperature on the swelling from a certain temperature only, can make it possible to discriminate certain varieties.
    The method can also include the step of comparing the measurement result with reference data concerning a food previously used and saved as a favorite food in the cooker, and depending on the result of the comparison, warn the user about the quality of the food introduced.
    The invention will be better understood on reading the detailed description which follows, of nonlimiting examples of implementation thereof, and on examining the appended drawing, in which:
    - Figure 1 shows an example of a cooker according to the invention, open lid,
    FIG. 2 is a schematic axial section of the cooker of FIG. 1,
    FIG. 3 schematically represents analysis means comprising a texturometer,
    - Figures 4A to 4D are views similar to Figure 3 of alternative analysis means,
    FIG. 5 is a block diagram of an example of a control circuit of a cooker according to the invention,
    FIG. 6 illustrates an example of processing of data supplied by the measurement means, and
    - Figure 7 illustrates the change over time in the height of the rice bed during soaking at 75 ° C, for two varieties of rice.
    FIGS. 1 and 2 show a cooker 1 according to the invention, comprising a housing 4 comprising a base part 7 and a cover 6 hinged on this base part 7.
    The housing 4 houses within the base part 7 a tank 5 defining a cooking enclosure 3, into which the food to be cooked A, in this case rice, is introduced with water W. The tank 5 is preferably removable, to allow cleaning. It can be coated internally with a non-stick coating.
    The cooker 1 comprises, in a manner known per se, an electrical system 8 for heating the tank 5, controlled by an electronic control circuit which is for example integrated at least partially into the cover 6.
    The electrical system 8 includes one or more electrical heating resistors.
    The cooker 1 is designed to be connected to an electrical outlet, using a cord not shown.
    The cooker 1 comprises an analysis enclosure 30 distinct from the cooking enclosure 3, into which a sample of the food A is introduced for the purpose of measuring at least one of its properties, and in particular of identification.
    The analysis enclosure 30 can in particular be placed in the base part 7 of the housing 4 next to the tank 5, and for example near a hinge by which the cover 6 is articulated on the base part 7.
    The analysis enclosure 30 is for example defined by a pot 31 which can be closed by a plug 32 carried by the cover 6 when the latter is folded down on the base part 7.
    The volume of the pot 31 is less than that of the tank 5. Preferably, the pot 31 is received just like the tank 5 removably in a housing of the base part 7, so as to facilitate its cleaning and emptying.
    According to the invention, analysis means are provided for measuring at least one property of the food placed in the analysis enclosure 30.
    For example, a texturometer 300 is used, as illustrated in FIG. 3, making it possible to know the swelling force of the rice during soaking. Different varieties of rice exhibit different dipping forces over time, and by observing the dipping force and comparing it with benchmarks, we can discriminate between varieties.
    The analysis means can also be used to measure a quantity representative of the swelling rate and / or the swelling speed of the food placed in the pot 31. In this case, the sample is introduced with water so as to achieve a soaking, and the pot 31 can be heated to a temperature accelerating the swelling of the food A.
    During the soaking, which is preferably carried out at a predefined temperature, for example at around 70 ° C., the food A tends to absorb water and swell, this swelling being more or less significant depending on the varieties of l food and may also depend on temperature. The swelling can be accompanied, within the food, by chemical reactions such as hydration or gelatinization.
    As illustrated in FIG. 4A, the pot 31 is filled at the instant towith the food A at an initial height hO.riz and the initial height of water W is h.water, being greater than the initial height hO.riz .
    Preferably, the initial height of water h.eau is chosen so that the height of the water remains greater than or equal to that of the food at the end of the soaking step.
    After swelling, at time ti, the height of food A became hl.riz.
    The analysis means are arranged in the example of FIG. 4A to deliver information representative of the swelling rate and / or the swelling rate of the food A in the enclosure 30, during the soaking step.
    In the example of FIG. 4A, these analysis means comprise an optical sensor 2 which is carried by the cover 6 and which remotely detects a variation in the level of the food A in the pot 31.
    The optical sensor 2 is oriented so as to face the bottom of the enclosure 30. It can be protected from liquid splashes by a transparent window, for example made of glass.
    The emitted beam can be a collimated beam. The wavelength of this beam is chosen to be compatible with the presence of water above the food A and with the possible crossing of a protective porthole. Preferably, the wavelength is in the infrared, better in the near infrared.
    The optical sensor 2 can be an optical sensor acting by triangulation, comprising an emitter of a beam of light with an angle relative to the normal of the target surface, and a detector for determining the angle of the beam reflected by specular reflection. The distance from the sensor to the target surface is given by knowing this angle.
    The light beam emitted by the optical sensor 2 can be an infrared light beam, and the emitter can be an infrared LED, better a laser diode.
    The optical sensor 2 can also be confocal measurement by chromatic coding. In this case, an optical system creates within the sensor 2 a controlled chromatic aberration which bursts white light in a continuum of monochromatic wavelengths in the direction of the length of the optical axis. These different wavelengths are focused at different distances. The sensor includes a detector which recognizes the wavelength which focuses exactly on the target surface, corresponding to a very precise distance.
    The means of analysis can be without mobile element. As a variant, the analysis means comprise a mobile element, for example in order to move an optic in order to focus a beam on the surface of the food, the detection of a variation in the level of the food taking place based on the displacement required for refocusing. In the example of FIG. 4A, the optical sensor 2 makes it possible to detect the variation in the level of the surface Sa of the food during the soaking.
    For example, an initial measurement of the level of the surface Sa is carried out at an instant to after closing the cover 6 and launching by the user of a food analysis program, this program comprising a soaking phase. At least one other measurement is carried out at an instant ti, after a predefined duration.
    The swelling rate T g (ti) at time ti can be determined by calculating the quantity (hi.riz - ho.riz) /ho.riz.
    It may be advantageous to carry out a series of measurements of the level of the surface of the food A over time during the soaking step, so as to know the evolution of the swelling rate of the food A over time and the history of water absorption by the food, since several varieties of food A can have different swelling kinetics, as detailed below taking the example of rice. Knowing the swelling kinetics of the variety introduced into the cooking chamber can make it easier to recognize a variety by comparing the kinetics observed with reference kinetics previously measured for known varieties.
    In order to facilitate the measurement of the swelling of the food A, the cooker 1 may include a target element which is placed on the surface of the food A in the analysis enclosure 30, so as to monitor the level of the surface of the element when food A swells.
    FIG. 4B shows an analysis enclosure 30 comprising such an element 10, serving as a target for the optical sensor 2.
    Element 10 has a density which prevents it from floating in the water contained in the enclosure 30, and which causes it to rest against the surface Sa of the food, as illustrated in FIG. 4B.
    The upper surface of the element 10 serves as a reflecting surface Sc for the optical sensor 2, and has for example a high reflectivity, so as to facilitate the specular reflection implemented in the case of a measurement by triangulation for example.
    Preferably, the element 10 is made of metal, for example stainless steel. A quantity representative of the swelling rate of the food A at an instant t is determined by measuring the displacement of the element 10 at this instant during the soaking. It is the same for the acquisition of the inflation speed.
    The target surface Sc of the element 10 can be immersed in water, including at the end of soaking. As a variant, the element 10 is made with a sufficient height to allow it to remain emerged during the soaking phase, which can limit the disturbances linked to refraction at the interface between water and air.
    In the examples of FIGS. 4A and 4B, the swelling of the food A is followed directly, by a measurement of the level of the surface Sa thereof or of a target surface Sc placed on the food A and moving with him.
    It is also possible to determine a quantity representative of the swelling of the food indirectly, by measuring a quantity other than the level of the surface Sa or Sc. In particular, the cooker 1 can be arranged to measure the quantity of water absorbed by the food during the soaking phase, which causes it to swell. The rate of swelling is thus related to the amount of water absorbed, and it is the same for the rate of swelling.
    An initial volume of water VO.water is added to the analysis enclosure 30 at the start of the soaking step to to such that the initial height of the water is equal to the initial height hO.riz of food A.
    Then, water is added during the soaking step, to compensate for the amount absorbed, and maintain a water level equal to that of food A.
    At the end of the soaking step, the water introduced is no longer absorbed by the food and the amount of water added is representative of the swelling of the food.
    In this example, the cooker 1 is made so as to be able to add water to the pot 31 from a water reserve which is not shown.
    This reserve is for example placed in the cover 6 and the water flows in a metered manner into the tank 5, for example by passing through a flow meter, the flow of water being controlled automatically, for example by a solenoid valve.
    Alternatively, the water reserve is housed in the base part 7 of the housing 4, and the cooker 1 comprises a metering pump for supplying a metered amount of water to the tank 5, for example a peristaltic pump.
    It is possible to carry out the metered introduction of water using a target element 10 placed on the food A. For example, it is possible to detect the moment when the element 10 emerges from the water, by means of an optical measurement. For example, the measuring means project a focused beam onto the element 10, which is reflected on a detector in the absence of water. The presence of water covering the element 10 modifies the reflection of the beam, due to the refraction linked to water, and the detector can detect this variation in the reflected light linked to the presence or not of water covering the item 10.
    The analysis means can be arranged to detect the moment when the water level in the pot 31 exceeds that of the element 10, and the cooker 1 can comprise a control loop which starts and stops the filling so as to maintain the water level flush with the target surface of the element 10 over time.
    Knowledge of the amount of water added over time provides information on the rate of swelling.
    We will now describe with reference to FIG. 4C an alternative embodiment of the cooker 1 in which the detection means comprise a sensor comprising a feeler 13 mechanically connected to a detector 12 carried by the cover 6, so that a displacement of the probe 13 is detected by detector 12.
    The probe 13 comprises for example a head 15 in the form of a flange large enough to rest on the surface of the food A without sinking into it, and a rod 16 which is engaged in the detector 12.
    When the probe 13 moves to accompany the swelling of the food A, the rod 16 sinks more or less into the detector 12, and the latter can be arranged to deliver a signal representative of the displacement of the rod 16 when the latter goes up, this displacement being linked to the swelling of food A.
    The detection of the rise of the rod 16 within the detector 12 is carried out for example inductively, capacitively or optically.
    For example, the rod 16 carries a magnet and the detector 12 comprises a Hall effect sensor, sensitive to the magnetic field produced by this magnet.
    As a variant, the detector 12 comprises a coil, for example coaxial with the rod 16, and the latter behaves like a magnetic core introduced more or less into the coil along its axis; this results in a variation of the inductance of the coil, which can be used to deliver a signal representative of the depression of the rod 16 in the detector 12.
    In another variant, the detector 12 comprises at least one electrode generating an electric field with which the rod interferes by capacitive effect; the change in capacitance is detected and converted into a signal representative of the sinking of the rod within the detector 12.
    The probe 13 can also move a potentiometer, for example linear or rotary, within the detector 12.
    The feeler can rest by its weight against food A; alternatively, a return spring helps to press the probe against food A. This can help pack food A under the probe and improve the accuracy of the measurement. The probe 13 can be connected in a non-removable manner to the detector 12, that is to say that the user cannot remove the probe 13 without using a tool; preferably, the probe 13 is detachably connected to the detector 12, that is to say that the user can remove it when the cover 6 is open, for example to clean it.
    Preferably, the probe 13 is retained sufficiently on the detector 12 so that the user can put it in place and close the cover 6 then without the probe 13 disengaging from the detector 12 once the cover 6 is closed.
    If necessary, the rod 16 can protrude above the cover 6 by going up, thanks to a corresponding opening made therein.
    In a variant not illustrated, the analysis means comprise a feeler which is deployed in the analysis enclosure only when the cover is closed. For example, the cooker 1 is arranged to detect the closing of the cover 6, and then actuate a mechanism which releases a probe from a retracted configuration to a deployed configuration. When the user wishes to open the cover, the probe is returned to the retracted position before unlocking a lock allowing the opening of the cover.
    The analysis means can also, as illustrated in FIG. 4D, be completely removable and placed in the enclosure 30 when the food A is present there.
    The analysis means are for example in the form of a detector element 22, of elongated shape which is immersed in the food, and preferably oriented vertically.
    In this case, the measurement result can be transmitted to a cooker control circuit by a wireless link, for example BLE (“Bluetooth Low Energy”) or to a nearby terminal, outside the cooker 1, with which it communicates.
    The analysis means may include an optical, capacitive, inductive or other sensor, sensitive to the height of the food and / or of the water in which the food soaks.
    Preferably, the element 22 bears against the bottom of the pot 31. It can be adapted to detect such support.
    Element 22 can be used to directly measure the swelling of the food, or alternatively to make an indirect measurement of the swelling by measuring the amount of water absorbed, as described above.
    FIG. 5 shows schematically an example of a control circuit 100 of the cooker 1. This control circuit 100 communicates, for example, by a bidirectional link 101 with the analysis means.
    The control circuit 100 is for example based on a microprocessor or microcomputer.
    A power interface 102 is controlled by the control circuit 100 as a function of the heating power to be supplied by one or more electrical resistors 103 of the above-mentioned electrical system 8, placed under the tank 5.
    The control circuit 100 can receive signals 105 from temperature sensors in order to precisely regulate the temperature of the tank 5 around a set value, which can change over time, and in particular during the soaking phase and of the cooking phase.
    The cooker 1 comprises a man-machine interface 110 which is connected to the control circuit 100 and which comprises for example a touch-sensitive display and / or one or more indicator lights and / or buttons.
    Preferably, the cooker 1 is connected, that is to say it can communicate through a suitable interface 111 with a remote server 200 via the Internet, and / or with a terminal 210 such as a smart phone or a tablet, for example by a Bluetooth or Wifi link.
    FIG. 6 illustrates the processing of the data coming from the analysis means. In this figure, the data resulting from the measurement (s) carried out on food A are referenced 220. This is for example the measurement of a quantity representative of the swelling of food A during soaking, and / or a measurement of an absorption spectrum by the aforementioned spectrometer 300.
    This data 220 is compared with reference data 230 coming from a database 240.
    For example, database 240 lists a set of values for the variation of the height of the rice bed as a function of time at a predefined soaking temperature, for various varieties of rice, as illustrated in FIG. 7.
    This figure shows the evolution of the height of the rice bed at 75 ° C for the varieties of medium Japanese and medium Korean rice.
    Korean rice does not have the same kinetics as Japanese rice, while they have close gelatinization peak temperatures, which makes it possible to differentiate them during soaking.
    If the rice swelling is weak or nonexistent, it can be concluded that its gelatinization peak temperature is above 75 ° C. In this case, a second behavior analysis at a higher temperature, for example at 95 ° C, can make it possible to characterize the variety more precisely.
    The initial amylose content of the grain adversely affects the grain's absorption of water. The study of rice swelling over time, for different temperatures, especially at 75 ° C and 95 ° C, can provide information on the amylose content of the variety present in cooker 1.
    We understand that by comparing the evolution history of the swelling of food A contained in cooker 1 with these reference curves, we can determine which variety food A is closest to, and thus identify the variety food automatically.
    The processing of data 220 can be carried out completely internally to the cooker 1, the database 240 being integrated therein.
    As a variant, the analysis of the data 220 is done at least partially outside of the cooker 1, for example within the terminal 210, after having downloaded a corresponding application, or within the remote server 200.
    This can allow for greater computing power, if necessary.
    Once the variety of food A has been identified, or the food class whose behavior is similar, as well as, if applicable, other properties thereof, the user may be offered one or more cooking programs. , leading for example to different textures, to different nutritional intakes or optimizing the duration of the hydro-thermal cycle, these programs being adapted to the variety present in the cooker 1.
    The cooker 1 can thus include in a memory parameters making it possible to generate several hydro-thermal cycles as a function of several varieties of the food and / or of desired properties, in particular taste and / or nutritional properties. The interface 110 can display various information allowing the user to select one or more desired properties at the end of cooking. The control circuit 100 then controls the hydro-thermal cycle most suited to obtaining the desired properties, for example by means of models predicting the evolution of at least one property of the food as a function of the variety of that and one or more parameters of the hydrothermal cycle, for example the soaking time, the initial water / rice ratio, the cooking time, and the temperature change during the soaking and / or cooking.
    The cooker can include or have access to hydrothermal cycle models depending on the nature of the rice, its shape, taste properties and / or desired nutritional value.
    The cooker can optimize certain parameters depending on the result sought by the user, for example the glycemic content or the duration of the hydro-thermal cycle.
    Of course, the invention is not limited to the examples which have just been described.
    For example, the invention can be applied to foods other than rice.
    权利要求:
    Claims (27)
    [1" id="c-fr-0001]
    1. Cooker (1) comprising:
    - an enclosure (3) for cooking a food (A) in seeds, in particular rice,
    - an analysis chamber (30), separate from the cooking chamber, for receiving a sample of the food,
    - means of analysis of at least one property of the food received in the analysis enclosure.
    [2" id="c-fr-0002]
    2. Cooker according to claim 1, the analysis means being configured to measure at least one characteristic of the food relating to the swelling force during soaking, to the swelling rate during soaking, to the swelling speed during soaking, the water content of the food, the firmness of the seeds, the amylose content, the protein content, the gelatinization temperature and / or a geometric characteristic of the rice grains, in particular the shape and dimensions.
    [3" id="c-fr-0003]
    3. Cooker according to one of claims 1 and 2, the analysis chamber being of volume smaller than that of the cooking chamber.
    [4" id="c-fr-0004]
    4. Cooker according to any one of the preceding claims, being arranged so that a measurement of a quantity relating to the swelling of the food is carried out while the temperature in the analysis enclosure is maintained at a predefined temperature, preferably greater than or equal to 70 ° C for rice, in particular equal to 75 ° C, or even greater, possibly reaching in particular 95 ° C.
    [5" id="c-fr-0005]
    5. Cooker according to any one of the preceding claims, the analysis means based on an optical, acoustic, magnetic, electrical and / or electromechanical measurement.
    [6" id="c-fr-0006]
    6. Cooker according to any one of the preceding claims, the analysis means being arranged at least partially, in particular entirely, in a cover (6) of the cooker.
    [7" id="c-fr-0007]
    7. Cooker according to any one of the preceding claims, the analysis means comprising a sensor which faces the surface of the food present in the analysis enclosure, preferably being secured to a cover of the cooker, preferably being protected, when it is optical, by a porthole.
    [8" id="c-fr-0008]
    8. Cooker according to any one of the preceding claims, the analysis means being optical.
    [9" id="c-fr-0009]
    9. Cooker according to any one of the preceding claims, being configured to exchange data with a computer system external to the cooker,
    5 allowing the processing of information delivered by the analysis means.
    [10" id="c-fr-0010]
    10. Cooker according to any one of the preceding claims, being arranged to select or offer to the user, based at least on information delivered by the analysis means, a hydro-thermal cycle adapted to the variety of food.
    10
    [11" id="c-fr-0011]
    11. Cooker according to any one of the preceding claims, the analysis means being configured to measure the swelling rate or the swelling speed of the food contained in the analysis enclosure with water. , directly on the latter, by detecting a variation in the level of the surface of the food during the soaking.
    15
    [12" id="c-fr-0012]
    12. Cooker according to any one of claims 1 to 11, the analysis means being configured to measure the swelling rate or the swelling speed of the food by determining a volume of water absorbed by the food during soaking.
    [13" id="c-fr-0013]
    13. Cooker according to any one of the preceding claims, the
    20 analysis means being optical and adapted to detect a variation in the level of the surface of the food contained in the analysis enclosure with water, or of a target element (10) disposed on the surface of the food, which accompanies the displacement of the surface thereof during swelling, or the analysis means being optical and adapted to detect a variation in the level of the soaking water, in particular when the quantity representative of the
    25 swelling corresponds to an amount of absorbed water which is measured.
    [14" id="c-fr-0014]
    14. Cooker according to claim 13, the target element acting as a light reflector, preferably having better reflectivity than the food itself.
    [15" id="c-fr-0015]
    15. Cooker according to any one of the preceding claims, in which at least one parameter of a cooking program for the food is determined automatically from at least information supplied by the analysis means.
    [16" id="c-fr-0016]
    16. Cooker according to any one of the preceding claims, having a man-machine interface (110) comprising a display which makes it possible to display at least one item of information linked to the analysis carried out by the analysis means, in particular the variety. rice, and preferably parameters of a hydro-thermal cycle proposed at
    5 the user, in particular as a function of the variety identified, and where appropriate, of preferences entered by the user, in particular concerning the desired texture.
    [17" id="c-fr-0017]
    17. Cooker according to any one of claims 1 to 16, being arranged to allow the user to select at least one desired texture parameter for the food, in particular a degree of firmness and / or stickiness at the end of cooking. , and the
    10 cooker being also arranged to control a heating system of the enclosure receiving the food at least according to a part of said information determined with the aid of analysis means and on the other hand of the parameter (s) of texture entered by the user, in order to get closer to the texture desired by the user after cooking.
    [18" id="c-fr-0018]
    18. Method for analyzing at least one property of a food, characterized by
    15 causes said property to be analyzed while a sample of the food is present in an analysis enclosure (30) of a cooker, in particular a rice cooker, having a cooking enclosure separate from the enclosure analysis.
    [19" id="c-fr-0019]
    19. The method of claim 18, wherein one determines at least on the basis of information delivered by the analysis means a physico-chemical property of the food, in particular the rate of amylose, the protein content. , the gelatinization temperature and / or a geometric characteristic of the rice grains, in particular the shape and the dimensions.
    [20" id="c-fr-0020]
    20. Method according to one of claims 18 and 19, wherein a corresponding message is delivered to the user.
    25
    [21" id="c-fr-0021]
    21. Method according to any one of claims 18 to 20, at least one item of information delivered by the analysis means being processed at least in part by a computer system external to the cooker, with which the latter exchanges data.
    [22" id="c-fr-0022]
    22. Method for cooking a food using a cooker according to any one of claims 1 to 17, in which a program for cooking the food
    30 is determined and / or proposed to the user and / or made selectable by the user based at least on information delivered by the analysis means, in particular by comparing this information with reference data making it possible to determine at least one physico-chemical property of the food, in particular the rate of amylose, the protein content and / or the gelatinization temperature.
    [23" id="c-fr-0023]
    23. The method of claim 22, the user being invited to enter at least one value of a desired texture parameter at the end of cooking, and the program for
    5 cooking being determined at least as a function of the desired value and of said information delivered by the analysis means.
    [24" id="c-fr-0024]
    24. The method of claim 22 or 23, the user being asked to enter at least one preference in terms of nutritional power and / or duration of the cooking program and the cooking program being determined at least according to the value.
    10 desired and said information delivered by the analysis means.
    [25" id="c-fr-0025]
    25. Method for identifying a food present in the analysis enclosure of a cooker as defined in any one of claims 1 to 17, in which during a first identification phase, the swelling force is observed, the rate of swelling and / or the rate of swelling when soaking the food at a temperature
    15 T between 70 and 75 ° C. and this swelling rate and / or this swelling kinetics are compared with reference data to generate on the basis of at least this comparison an indication relating to the identity of the food, including the variety of rice.
    [26" id="c-fr-0026]
    26. The method of claim 25, comprising a second identification phase after modification of the soaking temperature, in particular between 85 ° and
    20 95 °.
    [27" id="c-fr-0027]
    27. Method according to one of claims 25 and 26, comprising the step of comparing the measurement result with reference data concerning a food previously used and recorded as a favorite food by the cooker, and according to the result of the comparison warn the user about the quality of the food
    25 introduced.
    1/2
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    同族专利:
    公开号 | 公开日
    CN110475493B|2021-09-28|
    EP3576586B1|2021-03-03|
    WO2018142087A1|2018-08-09|
    FR3062560B1|2020-05-08|
    AU2018215275A2|2019-09-26|
    AU2018215275A1|2019-09-12|
    EP3576586A1|2019-12-11|
    CA3052261A1|2018-08-09|
    CN110475493A|2019-11-19|
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    WO2012018965A2|2010-08-04|2012-02-09|Legupro|Liquid movement and control within a rotatable container for food preparation|
    WO2012056173A1|2010-10-27|2012-05-03|Seb S.A.|Method for controlling a rice pressure cooker and associated cooker|
    WO2012127412A1|2011-03-24|2012-09-27|Koninklijke Philips Electronics N.V.|Preparation of food controlled by a taste sensor|
    CN105380498A|2015-10-20|2016-03-09|上海纯米电子科技有限公司|Method for automatically selecting cooking program according to rice category and cloud electric cooker system applying method|
    CN107440478A|2015-11-06|2017-12-08|胡振华|Intelligent electric pot for cooking rice judges that food gives birth to ripe method|
    CN105708306B|2016-02-26|2018-01-30|广东美的厨房电器制造有限公司|Cooking methods and cooking apparatus|
    CN105852628B|2016-05-31|2018-04-13|华南理工大学|Ultrasound detection rice it is soft or hard can automatic water-filtering Double-layer electric cooker and its method of work|
    CN106154888A|2016-08-31|2016-11-23|广东格兰仕集团有限公司|A kind of electric cooker control method based on image recognition|CN110250935A|2017-08-09|2019-09-20|沙克忍者运营有限责任公司|Cooking system|
    CN111887704B|2019-05-06|2021-08-24|松下家电有限公司|Cooking appliance and method for cooking rice after automatic identification of rice seeds by using same|
    CN110840276A|2019-12-11|2020-02-28|广东美的厨房电器制造有限公司|Cooking control method and device, cooking equipment and readable storage medium|
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    法律状态:
    2018-02-26| PLFP| Fee payment|Year of fee payment: 2 |
    2018-08-10| PLSC| Search report ready|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
    FR1750953A|FR3062560B1|2017-02-03|2017-02-03|ANALYSIS ENCLOSURE COOKER.|
    FR1750953|2017-02-03|FR1750953A| FR3062560B1|2017-02-03|2017-02-03|ANALYSIS ENCLOSURE COOKER.|
    PCT/FR2018/050269| WO2018142087A1|2017-02-03|2018-02-02|Cooker with analysis chamber|
    EP18705711.2A| EP3576586B1|2017-02-03|2018-02-02|Cooker with analysis chamber|
    CA3052261A| CA3052261A1|2017-02-03|2018-02-02|Cooker with analysis chamber|
    CN201880022740.1A| CN110475493B|2017-02-03|2018-02-02|Cooking device with analysis chamber|
    AU2018215275A| AU2018215275A1|2017-02-03|2018-02-02|Cooker with analysis chamber|
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