• 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 for receiving a seed food, in particular rice, having a propensity to swell in the presence of water, characterized in that it is equipped with measuring means delivering information relating to the swelling of the food in the chamber during a soaking step, in particular representative of the swelling rate, the swelling rate or the swelling force of the food in the enclosure.
    公开号:FR3062561A1
    申请号:FR1750954
    申请日:2017-02-03
    公开日:2018-08-10
    发明作者:Annabelle GOYON；Sebastien Volatier
    申请人:SEB SA；
    IPC主号:
    专利说明:

    ® FRENCH REPUBLIC
    NATIONAL INSTITUTE OF INDUSTRIAL PROPERTY © Publication number: 3,062,561 (to be used only for reproduction orders) (© National registration number: 17 50954
    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. (30) Priority: @ Inventor (s): GOYON ANNABELLE and VOLATIER SEBASTIAN. (43) Date of public availability of the request: 10.08.18 Bulletin 18/32. (© List of documents cited in the report of preliminary research: Refer to end of present booklet (© References to other national documents ® Holder (s): SEB S.A .. related: ©) Extension request (s): © Agent (s): CABINET NONY.
    COOKER HAVING MEANS FOR MEASURING FOOD INFLATION.
    FR 3,062,561 - A1 _ The present invention relates to a cooker (1) comprising an enclosure for receiving a seed food, in particular rice, having a propensity to swell in the presence of water, characterized in that it is equipped with measurement means delivering information relating to the swelling of the food in the enclosure during a soaking step, in particular representative of the swelling speed, the swelling rate or the swelling force of the food in the 'pregnant.
    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 in 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 results in particular in the swelling speed of the rice grain following the 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 to best adapt the hydro-thermal cycle to the desired organoleptic properties.
    Furthermore, with regard more particularly to rice cookers, the rice is introduced into the cooking chamber with a minimum quantity of water, which it is important to observe except for cooking the rice under unsuitable conditions, which may going so far as to burn it.
    If the total absence of water in the tank can be detected quickly due to the abnormal rise in temperature during heating, insufficient filling of the tank with water is not detected by existing cookers and does not allow avoid burning the food or spoiling its taste.
    There is thus also an interest in detecting the introduction of an insufficient quantity of water.
    The invention therefore aims to further improve cookers, especially rice cookers, in order to meet all or part of the needs mentioned above.
    A subject of the invention is thus, according to a first of its aspects, a cooker comprising an enclosure for receiving a seed food, in particular rice, having a propensity to swell in the presence of water, this cooker being characterized by the fact that it is equipped with measuring means delivering information relating to the swelling of the food in the enclosure during a soaking step, in particular information representative of the swelling speed, the swelling rate and / or the force swelling of the food in the enclosure.
    The measurement can be carried out while the food is in the enclosure which will be used for cooking it, the receiving enclosure then being the cooking enclosure. This reduces handling, since the measurement is carried out on the food intended to be cooked. You can also have a larger volume of food for measurement, which can improve accuracy. In addition, when the swelling is favored by the temperature, which is the case for certain varieties of rice in particular, the fact of measuring a quantity representative of the swelling while the food is placed in the cooking chamber makes it possible to benefit from the heating system associated with the latter to raise the temperature during soaking.
    As a variant, the measurement is carried out on a sample of the food, the receiving enclosure then being an analysis enclosure, distinct from the cooking enclosure. This requires additional handling, to place the sample in the analysis chamber and then remove it, but can also facilitate the implementation of the measurement, since the analysis chamber can be specially adapted to the measurement to perform.
    It may be advantageous for the cooker to have both a cooking enclosure and a separate analysis enclosure, since this allows on the one hand to measure a quantity representative of the swelling in the cooking enclosure, during a dipping phase of the food, and on the other hand to carry out another type of measurement in the analysis enclosure. The food can 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.
    The invention can make it possible to determine a quantity representative of 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 at each cooking 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 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 device, since the device 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, having for example been informed by that person or having already been the subject of a measurement during a previous cooking.
    In this case, the measurement of the swelling force, the swelling rate and / or the swelling speed can be used to determine whether the rice is still fresh, good to cook and has been stored correctly, or on the contrary has dried and will show cooking faults.
    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 be warned that the rice used may not provide the expected sensory or nutritional results.
    Another advantage of the invention is to make it possible to detect, if desired, an insufficient initial water supply. To do this, you can use the measuring means to check that the initial water level exceeds the level of the food by a predefined quantity. If the measuring means detect that the expected initial water level has not been reached, this situation can be signaled to the user by an error message for example, and the start of the hydro-thermal cycle can be prevented.
    The detection of a higher water level by a predefined distance at the level of the food can be facilitated by the use of an element placed on the food, which follows the level of the food during its swelling , and which has an upper surface protruding from the level of the food by a certain distance. The measurement means can be arranged to detect that this upper surface is well immersed at the initial instant, for example by varying the reflection of light when the upper surface is immersed or when it is not. In case of insufficient water level, the upper surface emerges, which can be detected by the measuring means, and a corresponding message can be generated to warn the user of the insufficient filling of the tank with water.
    The measuring means can also be used during the course of the hydro-thermal cycle to detect a lack of water during the soaking, linked to the absorption of water by the food. In this case, the soaking can be interrupted and the cooking started. This avoids prolonging the soaking at the risk of seeing the water level drop further. The invention thus makes it possible, if desired, to use the measurement means to allow the cooker to start cooking automatically and in advance in the event of detection of a limit water level during the soaking. This reduces the risk of cooking in non-homogeneous conditions, which may degrade the taste of the food.
    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. 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 cooking 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 aforementioned information delivered by the measuring means can be processed by a computer system external to the cooker, with which the latter exchanges data. This is for example a tablet, a smart phone, a computer dedicated to the kitchen, 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 allowing information relating to a swelling force, a swelling rate and / or a swelling rate of the food, to a variety to be associated. of it 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 where appropriate, 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, if desired, certain parameters of the proposed cycle, 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, cooking time, cooking temperature, water / rice ratio, pressure management during cooking, or the amount 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, adhesiveness, elasticity, or cohesion, among other desired texture parameters.
    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 Γ 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. Knowing 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 heating of the enclosure receiving the food at least on the one hand on the basis of said information determined using the measuring means and on the other hand of the texture parameter (s) entered by the user, in order to approximate at the end of cooking the texture desired by Γ user.
    The measurement means can be produced in various forms, depending for example on the desired precision and the admissible cost for carrying them out, taking into account the final target price. 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 force of expansion exerted by the food during its swelling.
    The measuring 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 measuring means can be arranged 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 measurement 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 glass or any other suitable material, for example silicon.
    Alternatively, the measuring means comprise an element at least partially immersed in the food during the soaking.
    The optical measurement means can be adapted to detect a variation in the level of the surface of the food, or preferably of a target element disposed on the surface of the food, which accompanies the movement of the surface of the food during swelling.
    The optical measuring 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 aforementioned target element can act as a light reflector and facilitate the action of optical detection 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 cooking chamber. For this purpose, the target element can in particular occupy the entire interior section of the food receiving tank.
    Preferably, the target element is perforated, so as to allow it to flow and settle on the surface of the food.
    The target element is preferably made of stainless steel.
    Preferably, the target element is produced with an upward projecting part, the upper face of which serves as a target surface for the measurement means.
    The target surface is thus raised above the level of the food by a certain distance, which is chosen according to the minimum water / rice ratio to be observed.
    This allows the target element to be used to verify that a sufficient quantity of water has indeed been introduced into the tank, by detecting that the upper face of the target element is submerged. If the quantity of water introduced into the tank is insufficient, the upper surface emerges, which can be easily detected, optically in particular, and a corresponding alarm can be generated.
    To achieve the projecting part, it is possible to use a target element shaped by stamping. The target element can thus include a deep-drawn, raised central portion and a peripheral, annular, planar portion. This peripheral part can be perforated, like the central part, in particular at its periphery. The central part may have a substantially flat top, parallel to the plane of the peripheral annular part. Thus, the target element preferably comprises a raised central part, in particular formed by stamping a disc, preferably a disc whose outside diameter corresponds substantially to the inside diameter of the food receiving tank, this disc being of preferably perforated.
    When the detection is non-optical, for example acoustic, magnetic or capacitive, the detection 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 measurement 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 porthole sensor protection, for example.
    The optical measurement 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 measurement 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 detection means may comprise a probe directed towards the food, and which for example rests 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 probe 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 measuring means may also include a detector which is immersed in the food contained in the receiving enclosure, in particular when the latter is constituted by the cooking enclosure. This detector rests for example by one end in the bottom of the enclosure for receiving the food, 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 how far it is immersed in water and / or food.
    The detector, 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 receiving 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 cooking chamber during at least the soaking phase.
    Alternatively, the detector extends from the bottom of the tank, preferably vertically, non-removably.
    The cooker may have a man-machine interface comprising a display which makes it possible to display at least one item of information linked to the measurement carried out of a quantity representative of the swelling force, the swelling rate and / or the swelling speed. .
    The interface can display parameters of a hydro-thermal cycle offered to the user, depending in particular on the identified variety, and if necessary, 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 measurement 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 enclosure of a cooker, in which detects during a step of dipping the food in this enclosure, a swelling force and / or a variation in the level of the food and / or the soaking water in the enclosure and determining representative information said rate or said speed based on at least the variation thus detected.
    In an example of implementation, the variation in the level of the food during the soaking phase 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 soaking water is used to determine the variety of the food or a similar variety in terms of swelling on soaking, by additionally measuring an amount of water introduced into the enclosure containing the food during the soaking, this introduction being carried out in a controlled and metered manner as a function of 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 cooker, in particular so as to have swelling kinetics. Knowledge of the swelling kinetics can provide additional data to discriminate more finely between varieties.
    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 aforementioned user interface, at least one desired texture parameter, for example relating to the desired firmness or tights, 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 taken 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 physico-chemical property of the latter, for example the rate of amylose, the content of proteins, 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 for example from 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 a wireless link 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 proposed to the user and / or made selectable by the user as a function at least of said information representative of the swelling force, 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 representative of the swelling force, the swelling speed and / or the swelling rate of the food.
    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 representative of the swelling force, the swelling speed and / or the swelling rate of the food.
    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 identification phase, the swelling force, the swelling rate and / or the swelling speed during soaking at a temperature T of between 70 and 77 ° C. and this swelling force is compared, this swelling rate and / or this swelling kinetics with reference data, to generate on at least as the basis of this comparison, an indication relating to the identity of the food, in particular the variety of rice or belonging to a class of food having similar properties in terms of swelling during the 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 may 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. food introduced.
    Another subject of the invention, according to another of its aspects, independently or in combination with the above, is a method for detecting a level of water in the cooking chamber of a cooker, in particular for rice, wherein there is on the food in the cooking chamber a target element having a raised portion defining a target surface arranged opposite measurement means, in particular optical, a measurement signal is generated relative to the position of this target surface in relation to the level of water in the tank. This measurement signal can be used to trigger an alarm, interrupt a hydro-thermal cycle or prevent its launching, or cause the anticipated end of a soaking cycle and the automatic triggering of a cooking cycle, among other possibilities.
    In particular, the detection method can aim to detect whether the target surface has emerged or not. In this case, the target surface is preferably raised by a distance which corresponds substantially to the minimum desired water level above the food.
    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:
    FIGS. 1A to 5A schematically and partially represent, in axial section, examples of cookers according to the invention, just after introduction of the food into the tank,
    - Figures IB to 5B respectively represent the cookers of Figures IA to 5A after swelling of the food, during the soaking phase,
    - Figure 6 shows a variant of a cooker according to the invention,
    FIG. 7 is a block diagram of an example of a control circuit of a cooker according to the invention,
    FIG. 8 illustrates an example of processing of data supplied by the measurement means,
    - Figure 9 illustrates the evolution over time of the height of the rice bed during soaking at 75 ° C, for different varieties of rice,
    FIG. 10 is an enlarged view of the cooker of FIGS. 2A and 2B,
    FIG. 11 is an axial half-section of the cooker of FIG. 10,
    - Figure 12 shows the evolution of the swelling force as a function of time for different varieties of rice during soaking at 70 ° C, and
    - Figure 13 shows schematically and partially a cooker equipped with measuring means comprising a texturometer.
    FIG. 1a shows 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. It has been designated by the reference Sw the surface of the water and by the reference Sa the surface of the food A. The tank 5 is preferably removable, to allow it to be cleaned. 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.
    After its introduction into the tank 5, during soaking, which is preferably carried out at a predefined temperature, 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.
    FIG. 1b illustrates the variation in the level of the surface Sa of the food A following its swelling, compared to the initial level represented in FIG. 1 A.
    The tank 5 is filled at the instant to with food A at an initial height hO.riz and the initial height of water is equal to h.eau, 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.
    In accordance with one aspect of the invention, the cooker 1 is equipped with measurement means delivering information representative of the swelling force, the swelling rate and / or the swelling speed of the food A in the enclosure 3, during the soaking step.
    In the example of FIGS. 1A and 1B, these measuring 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 tank 5.
    The optical sensor 2 is oriented so as to face the bottom of the tank 5, being preferably located substantially in the center of the inner face of the cover 6. It can be protected from liquid splashes by a transparent window 19, made of glass or made of silicon.
    A light beam emitted by the optical sensor 2 has been represented very schematically in FIGS. IA and IB in the form of a diverging beam, without respecting the true geometry of this beam, since it can be very variable depending on the technologies used. . In particular, the beam emitted 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 the 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 and which corresponds to a very precise distance.
    The measuring means can be without moving element. As a variant, the measurement 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 being effected by 'after the displacement necessary for refocusing.
    In the example of FIGS. 1A and 1B, 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 of the cover 6 and launching by the user of a program for cooking the food, this program comprising a soaking phase. At least one other measurement is taken 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 may 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.
    Preferably, in order to facilitate the measurement of the swelling of the food A, the cooker 1 comprises a target element which is placed on the surface of the food A in the tank 5, so as to follow the level of the surface of the element when food A swells.
    FIGS. 2A, 10 and 11 show a cooker 1 comprising such an element 10, serving as a target for the optical sensor 2.
    The element 10 has a density which prevents it from floating in the water contained in the tank 5, and which causes it to rest against the surface Sa of the food, as illustrated in FIGS. 2A and 2B in particular.
    The element 10 can be in the form of a disc comprising a raised central part 10a and an annular peripheral part 10b. The latter is preferably perforated, as illustrated, which allows it to flow and rest on the surface of the food.
    The apex 10c of the raised central part can be planar, as illustrated.
    The upper surface 10c 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.
    Element 10 is intended for food contact and to withstand the temperature of soaking and cooking. Preferably, it is made of metal, in particular by stamping, for example stainless steel. The extent of the underside 11 of the element 10 in contact with the food is sufficient to allow it to remain on the surface of the food without sinking during the soaking phase.
    Preferably, the element 10 occupies substantially the entire interior section of the tank 5, which allows the target surface Sc to be centered and to average the measurement over the entire surface of the food A.
    The difference in height dh between the upper face of the raised central part and the lower face of the peripheral annular part 10b preferably corresponds to the minimum desired height of water above the level of the food.
    Thus, if it is detected that the surface Sc emerges, an alarm can be generated.
    It is advantageous to carry out this detection before starting the soaking, to alert the user to a lack of water in the tank.
    It is also interesting to carry out this detection during the soaking.
    Indeed, at the end of the soaking, it is preferable that the element 10 remains immersed, which indicates the presence of a sufficient quantity of water to start the cooking cycle.
    If a water level below the target surface Sc is detected during the soaking, i.e. if the target surface Sc is detected to come out of the water, then it is possible to automatically start cooking at an early stage so as not to prolong the soaking and avoid otherwise arriving at the start of cooking with an even lower water level, therefore liable to lead to food degradation during cooking.
    Alternatively, if the insufficient water level is detected during the soaking, the hydro-thermal cycle is interrupted. The detection of the emergence of the target surface Sc can be done by detecting the variation in the reflectivity linked to the absence of water or not covering the raised central part 10a.
    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. The same is true for the acquisition of the swelling speed.
    The cooker 1 can be made so that when the lid 6 is closed, it seeks to automatically detect the presence of the element 10, and if necessary signals the user that the water level is insufficient, as explained below. above, before the cooking program can be selected or even started.
    The target surface Sc of the element 10 is normally immersed in water, including at the end of soaking, so as to allow to alert in the event of an insufficient water level, as explained above. 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.
    Where appropriate, the element 10 is made so as to cooperate mechanically otherwise with the tank 5 to remain centered in the latter, for example by pressing against it in several locations that are angularly distributed. For example, element 10 is made with a star shape.
    In the examples of FIGS. 1A and 2A, the swelling of the food A is carried out directly, by a measurement of the level of the surface Sa thereof or of a target surface Sc of an element placed on food A and moving with it.
    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 the same is true for the rate of swelling.
    In the example illustrated in FIG. 3A, an initial volume of water VO.water is added to the cooking chamber 3 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 amount of water added is representative of the variety of the food.
    In this example, the cooker 1 is made so as to be able to add water to the tank 5 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 the 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.
    The metered introduction of water can be carried out using an element 10 placed on the food A, as illustrated in FIGS. 3A and 3B. We can for example detect the moment when element 10 emerges from 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 measuring means can be arranged to detect the moment when the water level in the tank 5 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 Sc of the element 10 over time.
    Knowledge of the amount of water added over time provides information on the rate of swelling.
    The water reserve can be used, if necessary, once the variety of food has been determined, to best adjust the amount of water needed for cooking.
    We will now describe with reference to FIGS. 4A and 4B 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 the detector 12.
    The probe 13 comprises for example a head 15 in the form of a flange sufficiently wide 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 probe 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 measuring means comprise a probe which is deployed 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 cover to be opened.
    The measuring means 22 can also, as illustrated in FIG. 5A, be completely removable and arranged in the tank 5 when the food A is present there.
    The measuring means 22 are for example in the form of a detector element, of elongated shape which is immersed in the food, and preferably oriented vertically.
    In this case, the measurement result can be transmitted to a control circuit of the cooker by a wireless link, for example BLE (“Bluetooth Low Energy”) or to a terminal located nearby, outside the cooker 1, with which it communicates.
    The measurement means 22 may comprise 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 which comprises the measurement means 22 comes to bear against the bottom of the tank 5. H can be adapted to detect such support.
    When the food swells, the surface of the element which is in contact with it increases, which can be detected by the measuring means 22.
    The measuring means 22 can be used to directly measure the swelling of the food, or alternatively to carry out an indirect measurement of the swelling by measuring the amount of water absorbed, as described above with reference to FIGS. 3A and 3B .
    In the examples which have just been described, the measurement of the quantity representative of the swelling is carried out in the cooking chamber 3.
    In the variant illustrated in FIG. 6, 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 the one of its properties, and in particular of identification.
    The analysis enclosure 30 can in particular be arranged 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, and for example designed to accommodate between 10 and 20 g of food. Preferably, the pot 31 is received just like the tank 5 in a removable manner in a housing of the base part 7, so as to facilitate its cleaning and emptying.
    Measuring means are for example provided for measuring a quantity representative of the swelling force, the swelling rate of the food and / or its swelling speed using the sample placed in the pot 31. In this case, the sample can be introduced with water so as to soak, and the pot 31 can be heated to a temperature accelerating the swelling of the food A if necessary. These measurement means can be as described above with reference to FIGS. 1A to 5B, and are for example carried by the cover 6.
    The measurement means, whether they are intended for a food placed in the cooking vessel or in the annex analysis chamber, may also include a texturometer, as illustrated diagrammatically in FIG. 13.
    This texturometer has a pressure element which presses on the food and makes it possible to measure the swelling force exerted by the food during the soaking.
    This strength is different according to the rice varieties, as illustrated in Figure 12, which makes it possible to differentiate them.
    FIG. 7 shows schematically the control circuit 100 of the cooker 1. This control circuit 100 communicates for example by a bidirectional link 101 with the measurement means described above, making it possible to measure a quantity relating to the swelling food.
    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 connection.
    FIG. 8 illustrates the processing of the data originating from the measurement. In this figure, the data resulting from the measurement or measurements 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 the soaking.
    This data 220 is compared with reference data 230 coming from a database 240.
    For example, database 240 lists a set of rice swelling force variation values for various varieties, as shown in Figure 12, or the height of the rice bed as a function of time at a predefined soaking temperature , for various varieties of rice, as shown in Figure 9.
    In this figure we have shown the evolution of the height of the rice bed at 75 ° C for the varieties of medium Japanese and medium Korean rice, similar observations can be made for other varieties.
    Korean rice does not have the same swelling kinetics as Japanese rice, while they have similar gelatinization peak temperatures, which makes it possible to differentiate them during soaking.
    Furthermore, if during the soaking at 75 ° C. the swelling of the rice is weak or even non-existent, it can be concluded that its gelatinization peak temperature is greater than 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 the swelling of rice over time, for different temperatures, especially at 75 ° C and 95 ° C, can provide information on the amylose content of the variety present in the cooker 1. We understand that by comparing the history of the swelling of food A contained in the cooker 1 with these reference curves, we can determine which variety food A is closest to, and thus identify the variety of 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 the cooker 1, for example within the terminal 210, after having downloaded a corresponding application, or within the remote server 200. This can make it possible to benefit from more computing power, if any.
    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 L cooker
    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 -this 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 (33)
    [1" id="c-fr-0001]
    1. Cooker (1) comprising an enclosure for receiving (3) a food (A) in seeds, in particular rice, having a propensity to swell in the presence of water, characterized in that it is equipped with means measurement delivering information relating to the swelling of the food in the enclosure during a soaking step, in particular representative of the speed of swelling, the swelling rate or the swelling force of the food in the enclosure.
    [2" id="c-fr-0002]
    2. Cooker according to claim 1, the receiving enclosure (3) being a cooking enclosure.
    [3" id="c-fr-0003]
    3. Cooker according to one of the preceding claims, being arranged to detect an insufficient initial water supply, the measuring means being adapted to verify that the initial water level exceeds the level of the food by a predefined distance. .
    [4" id="c-fr-0004]
    4. Cooker according to claim 3, comprising an element (10) to be placed on the food to facilitate the detection of a water level greater than a predefined distance from the food, this element (10) following the level of the food during its swelling, and having an upper surface protruding from the level of the food, the measuring means being arranged to detect the immersed nature or not of this upper surface, in particular at the initial instant, in particular by playing on the different reflection of light when the upper surface is immersed and when it is not.
    [5" id="c-fr-0005]
    5. Cooker according to any one of the preceding claims, the measuring means being arranged to detect, during the course of a hydrothermal cycle, a lack of water during the soaking, linked to the absorption of water by the food, the cooker preferably being arranged in this case to start cooking in advance.
    [6" id="c-fr-0006]
    6. Cooker according to any one of the preceding claims, the cooker being arranged so that the measurement of a quantity representative of the swelling of the food is carried out while the temperature in the enclosure is maintained at a predefined temperature, preferably greater than or equal to 70 ° C for rice, for example equal to 75 ° C, or even greater, which may reach in particular 95 ° C.
    [7" id="c-fr-0007]
    7. Cooker according to any one of the preceding claims, being arranged to select or propose to the user, according to said information, a hydro-thermal cycle adapted to the variety of food.
    [8" id="c-fr-0008]
    8. Cooker according to any one of claims 1 to 7, 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 cooker also being arranged to control a heating system of the enclosure receiving the food at least as a function on the one hand of said information determined using the measuring means and on the other hand of the parameter (s) of texture entered by the user, in order to approach the texture desired by the user at the end of the cooking.
    [9" id="c-fr-0009]
    9. Cooker according to any one of the preceding claims, the measurement means being based on an optical, acoustic, magnetic, electrical and / or electromechanical measurement.
    [10" id="c-fr-0010]
    10. Cooker according to any one of the preceding claims, the measuring means being configured to measure the swelling rate or the swelling speed of the food directly on the latter, by detecting a variation in level of the food surface during soaking.
    [11" id="c-fr-0011]
    11. Cooker according to any one of claims 1 to 10, 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 the soaking .
    [12" id="c-fr-0012]
    12. Cooker according to any one of the preceding claims, the measuring means comprising a texturometer (60).
    [13" id="c-fr-0013]
    13. Cooker according to any one of the preceding claims, the measuring means being arranged at least partially, in particular entirely, in a cover (6) of the cooker.
    [14" id="c-fr-0014]
    14. Cooker according to any one of the preceding claims, the measuring means comprising a sensor which faces the surface of the food present in the enclosure, preferably being secured to a cover of the cooker, being preferably protected , when it is optical, through a window (19).
    [15" id="c-fr-0015]
    15. Cooker according to any one of the preceding claims, the measurement means being optical and adapted to detect a variation in the level of the surface of the food, 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 measuring means being optical and adapted to detect a variation in the level of the soaking water, in particular when the quantity representative of the swelling corresponds to a quantity absorbed water which is measured.
    [16" id="c-fr-0016]
    16. Cooker according to claim 15, the target element (10) acting as a light reflector, preferably having better reflectivity than the food itself, the target element preferably comprising a raised central part, in particular formed by stamping. a disc, preferably a disc whose outside diameter corresponds substantially to the inside diameter of the food receiving tank, this disc being preferably perforated.
    [17" id="c-fr-0017]
    17. Cooker according to any one of the preceding claims, the measuring means using a removable target element (10) resting on the food.
    [18" id="c-fr-0018]
    18. Cooker according to any one of claims 15 to 17, the measuring means operating by triangulation, and comprising a light source, preferably infrared, which projects a collimated beam on the surface of the food (A), and a sensor sensitive to the orientation of the reflected beam.
    [19" id="c-fr-0019]
    19. Cooker according to any one of the preceding claims, the measuring means comprising a feeler (13) directed towards the food, and which bears on the surface thereof, the feeler (13) preferably being relatively movable to a detector (12) which is provided with a circuit for detecting the position of the probe relative to the detector, the probe (13) preferably comprising a rod (16) which more or less engages the detector (12) and the detection of the position of the rod (16) taking place within the detector (12) preferably by capacitive or inductive means.
    [20" id="c-fr-0020]
    20. Cooker according to claim 19, the feeler (13) being produced with at its end a head (15) which allows it to rest on the food without sinking unduly into it, this head preferably being constituted by a flange oriented perpendicular to the rod (16).
    [21" id="c-fr-0021]
    21. Cooker according to any one of the preceding claims, the measuring means (22) comprising a detector which is immersed with the food in the enclosure (3), the detector being preferably arranged to transmit its information by a link wirelessly to a receiver built into or outside the cooker.
    [22" id="c-fr-0022]
    22. 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 related to the measurement carried out of a quantity representative of the swelling rate, in particular the variety of rice, and preferably the parameters of a hydrothermal cycle offered to the user, in particular as a function of the identified variety, and where appropriate, of preferences entered by the user, in particular concerning the desired texture.
    [23" id="c-fr-0023]
    23. Cooker according to any one of the preceding claims, the measuring means comprising at least one of a Hall effect sensor and a capacitive sensor.
    [24" id="c-fr-0024]
    24. Method for measuring a quantity representative of the swelling force, the swelling rate and / or the swelling speed of a food present in an enclosure of a cooker, in which it is detected during a soaking step of the food in this enclosure, a swelling force and / or a variation in the level of the food and / or of the soaking water in the enclosure and information representative of said rate or of said speed is determined. based at least on the variation thus detected.
    [25" id="c-fr-0025]
    25. The method of claim 24, wherein the measurement is repeated, in particular so as to have a swelling kinetics.
    [26" id="c-fr-0026]
    26. Method according to one of claims 24 and 25, the food being rice and the soaking carried out at a temperature greater than or equal to 70 ° C, in particular equal to 75 ° C and / or 95 ° C.
    [27" id="c-fr-0027]
    27. Method according to one of claims 24 to 26, in which a physicochemical property of the food is determined at least on the basis of said information, in particular the rate of amylose, the protein content, the gelatinization temperature and / or a geometric characteristic of the grains of the food, in particular the shape and the dimensions.
    [28" id="c-fr-0028]
    28. A method of cooking a food using a cooker according to any one of claims 1 to 23, in which a program for cooking the food is determined and / or proposed to the user and / or made selectable by the user as a function at least of said information representative of the swelling force, the swelling speed and / or the swelling rate of the food, in particular by comparing this information with reference data allowing to determine at least one physicochemical property of the food, in particular the rate of amylose, the protein content and / or the gelatinization temperature.
    [29" id="c-fr-0029]
    29. The method of claim 28, the user being invited to enter at least one value of a desired texture parameter at the end of cooking, and the cooking program being determined at least as a function of the desired value and of said information. representative of the swelling force, the swelling rate and / or the swelling rate of the food.
    [30" id="c-fr-0030]
    30. The method of claim 28 or 29, 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 desired value. and said information representative of the swelling force, the swelling speed and / or the swelling rate of the food.
    [31" id="c-fr-0031]
    31. Method for identifying a food present in a cooker, in which during a first identification phase, the swelling force, the swelling rate and / or the swelling speed are observed during the soaking at a temperature T of between 70 and 77 ° C. and this swelling force, 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, especially the variety of rice or belonging to a food class with similar properties in terms of swelling during soaking.
    [32" id="c-fr-0032]
    32. The method of claim 31, comprising a second identification phase after modification of the soaking temperature, in particular between 85 ° C ° and 95 ° C °.
    [33" id="c-fr-0033]
    33. Method according to one of claims 31 and 32, comprising the step of comparing the result of the measurement 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 introduced.
    1/7
    A S * 8
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    同族专利:
    公开号 | 公开日
    AU2018215274A2|2019-10-03|
    CN110520022B|2021-07-09|
    EP3576585A1|2019-12-11|
    FR3062561B1|2020-10-02|
    CN110520022A|2019-11-29|
    CA3052243A1|2018-08-09|
    WO2018142086A1|2018-08-09|
    AU2018215274A1|2019-09-12|
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    CN106264069B|2015-06-05|2020-06-05|佛山市顺德区美的电热电器制造有限公司|Method and device for controlling cooking utensil based on rice information and cooking utensil|
    CN205568619U|2015-11-24|2016-09-14|九阳股份有限公司|Small -size electric heat pot|
    CN106154886A|2016-08-26|2016-11-23|珠海格力电器股份有限公司|Cooking control method and cooking apparatus|CN110250935A|2017-08-09|2019-09-20|沙克忍者运营有限责任公司|Cooking system|
    US20210121012A1|2020-03-30|2021-04-29|Sharkninja Operating Llc|Cooking device and components thereof|
    CN112450736A|2020-11-26|2021-03-09|珠海格力电器股份有限公司|Cooking control method and device, cooking equipment and readable storage medium|
    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
    FR1750954A|FR3062561B1|2017-02-03|2017-02-03|COOKER EQUIPPED WITH MEANS OF MEASURING THE SWELLING OF THE FOOD.|
    FR1750954|2017-02-03|FR1750954A| FR3062561B1|2017-02-03|2017-02-03|COOKER EQUIPPED WITH MEANS OF MEASURING THE SWELLING OF THE FOOD.|
    CN201880022745.4A| CN110520022B|2017-02-03|2018-02-02|Cooking device equipped with food expansion measuring device|
    EP18705710.4A| EP3576585A1|2017-02-03|2018-02-02|Cooker provided with means for measuring swelling of a food product|
    PCT/FR2018/050268| WO2018142086A1|2017-02-03|2018-02-02|Cooker provided with means for measuring swelling of a food product|
    AU2018215274A| AU2018215274A1|2017-02-03|2018-02-02|Cooker provided with means for measuring swelling of a food product|
    CA3052243A| CA3052243A1|2017-02-03|2018-02-02|Cooker provided with means for measuring swelling of a food product|
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