AU2018215274A1

AU2018215274A1 - Cooker provided with means for measuring swelling of a food product

Info

Publication number: AU2018215274A1
Application number: AU2018215274A
Authority: AU
Inventors: Annabelle GOYON; Sébastien Volatier
Original assignee: SEB SA
Current assignee: SEB SA
Priority date: 2017-02-03
Filing date: 2018-02-02
Publication date: 2019-09-12
Also published as: EP3576585B1; WO2018142086A1; FR3062561B1; EP3576585A1; FR3062561A1; CA3052243A1; CN110520022B; CN110520022A; AU2018215274A2

Abstract

The present invention relates to a cooker (1) comprising a chamber for receiving a food product in grain form, in particular rice, having a propensity to swell in the presence of water, characterised in that it is provided with measuring means generating information relating to the swelling of the food product in the chamber during a soaking stage, particularly representative of the rate, ratio or force of swelling of the food product in the chamber.

Description

(57) Abstract: The present invention relates to a cooker (1) comprising a chamber for receiving a food product in grain form, in particular rice, having a propensity to swell in the presence of water, characterised in that it is provided with measuring means generating information relating to the swelling of the food product in the chamber during a soaking stage, particularly representative of the rate, ratio or force of swelling of the food product in the chamber.

(57) Abrege : La presente invention conceme un cuiseur (1) comportant une enceinte de reception d'un aliment en graines, notamment de riz, ayant une propension a gonfler en presence d'eau, caracterise par le fait qu'il est equipe de moyens de mesure delivrant une information relative au gonflement de l'aliment dans l'enceinte pendant une etape de trempage, notamment representative de la vitesse de gonflement, du taux de gonflement ou de la force de gonflement de l'aliment dans l'enceinte.

COOKER PROVIDED WITH MEANS FOR MEASURING SWEFFING OF A FOOD PRODUCT [001] The present invention relates to small electric household appliances for cooking cereals and legumes, in particular rice, which are also referred to as cookers.

[002] Numerous cooker models are known.

[003] The publication WO 2012/056173 Al describes an example of a rice cooker.

[004] The patent US 6 028 297 discloses a rice cooker capable of reducing the heating power in the case of detection of an overflow of rice porridge ( rice gruel) in the chamber, due to the foam which the rice produces as it is being cooked. The cooker comprises a float in the cover, which can move during overflow.

[005] The application WO 2012/018965 discloses a device comprising a main container and inlet and outlet containers of liquid for supplying the main container and receiving waste from said main container.

[006] Several types of rice exist, for example, white rice, brown rice, black rice or red rice, and each rice type is divided into several varieties.

[007] Most of the cookers comprise cooking programs suitable for the different types of rice, in particular white rice or brown rice. Certain rice cookers have specialized programs for cooking one rice variety in particular, such as Northeast China, Basmati or Thai rice varieties.

[008] In addition, rice cookers also exist, the interface of which allows the consumer to select the format of the rice grain introduced into the tank before the cooking, that is to say a long-grain or short-grain.

[009] The optimal cooking kinetics for a rice variety depends on the behavior of said rice variety during cooking. This behavior is reflected in particular in the rapidity of swelling of the rice grain following gelatinization of the starch, depending on the swelling potential of said variety. The swelling depends at least in part on three main parameters which are the gelatinization temperature of the variety, the format of the rice grain, and the amylose content of the rice grain.

[0010] There is a need for further improvement of the cookers, in particular in order to better adapt the hydrothermal cycle to the desired organoleptic properties.

[0011] Moreover, insofar as the rice cookers are concerned more particularly, the rice is introduced into the cooking chamber with a minimum amount of water, which it is important to respect, without excluding the risk of cooking the rice under inappropriate conditions which may even lead to burning the rice.

11629689_1 (GHMatters) P111758.AU [0012] While total absence of water in the tank can be detected rapidly due to the abnormal temperature elevation during the heating, an insufficient filling of the tank with water is not detected by the existing cookers and makes burning of the food product or deterioration of its flavor inevitable.

[0013] There is thus also an advantage in detecting the introduction of an insufficient amount of water.

[0014] The aim of the invention therefore is to further improve the cookers, notably the rice cookers, in order to meet all or some of the needs recalled above.

[0015] Thus, an object of the invention, according to a first of its aspects, is a cooker comprising a receiving chamber for a food product in grain form, in particular rice, having a propensity to swell in the presence of water, this cooker being characterized in that it is provided with measuring means delivering information relating to the swelling of the food product in the chamber during a soaking stage, in particular information representative of the swelling rate, the swelling degree or the swelling force of the food product in the chamber.

[0016] The measurement can be carried out while the food product is in the chamber which will be used to cook it, in which case the receiving chamber is then the cooking chamber. This reduces the number of operations, since the measurement is performed on the food product intended to be cooked. As a result of this approach, one can also have a larger volume of food product for the measurement, which can improve the precision. Moreover, when the swelling is promoted by the temperature, which is the case for certain rice varieties in particular, the fact of measuring a quantity representative of the swelling while the food product is arranged in the cooking chamber makes it possible to benefit from the heating system associated with the latter in order to raise the temperature during the soaking.

[0017] In a variant, the measurement is carried out on a sample of the food product, in which case the receiving chamber is then an analysis chamber, distinct from the cooking chamber. This requires an additional operation for placing the sample in the analysis chamber and then removing it, but which can moreover facilitate the performance of the measurement, since the analysis chamber can be especially suited to the measurement to be performed.

[0018] It can be advantageous that the cooker has at the same time a cooking chamber and a distinct analysis chamber, since this makes it possible, on the one hand, to measure a quantity representative of the swelling in the cooking chamber, during a soaking phase of the food product, and, on the other hand, to perform another type of measurement in

11629689_1 (GHMatters) P111758.AU the analysis chamber. The food product can be arranged in the dry state, without water, in this analysis chamber, or else in the presence of a reagent intended to enable the measurement of a particular property.

[0019] The invention can make it possible to determine a quantity representative of the swelling of the food product within the cooker, without using an external measurement instrument.

[0020] The measurement performed makes it possible to inform the appliance and/or the user about certain parameters of the food product and to adapt the hydrothermal cooking cycle to said food product, with a view to maximizing, for example, its nutritional and/or sensory potential. The measurement can be carried out automatically during each cooking, or it can be carried out only at the request of the user, for example, on the occasion of the first cooking after opening a new box or bag of the food product.

[0021] By means of the measurement carried out by the cooker, the user can benefit from a cooking itinerary for each food product, which is suitable for obtaining a desired property for said food product, for example, a particular texture.

[0022] The invention can also make it less necessary for the user to perform a step of identification of the variety of the food product before its introduction into the appliance, since, by means of the measurement performed, the appliance itself can be capable of determining at least certain parameters of the food product.

[0023] The invention also offers an advantage when the rice variety is known to the user and to the cooker, for example, when the variety has been entered by the user or has already been subjected to a measurement during a prior cooking.

[0024] In this case, the measurement of the swelling force, the swelling degree and/or the swelling rate can make it possible to know whether the rice is still fresh, suitable for cooking and has been stored correctly, or, on the other hand, whether it has dried out and will have cooking defects.

[0025] The cooker can thus be arranged to compare the result of the measurement with reference data for a rice variety which has been used previously or which is known, in particular a rice variety which has been identified as a favorite variety, and, depending on the result of the comparison, to inform the user about the poor quality of the rice introduced. The user can thus be warned that there is a risk that the rice used will not have the expected sensory or nutritional results.

[0026] Another advantage of the invention is to make it possible to detect, if one so desires, an insufficient initial water addition. To achieve this, one can use the measurement means in order to verify that the initial water level exceeds the level of the

11629689_1 (GHMatters) P111758.AU food product by a predefined amount. If the measurement means detect that the expected initial water level has not been reached, this situation can be reported to the user by an error message, for example, and the start of the hydrothermal cycle can be prevented.

[0027] The detection of a water level that is higher than the level of the food product by a predefined distance can be facilitated by the use of an element placed on the food product, which follows the level of the food product during its swelling, and which has an upper surface which is higher than the level of the food product by a certain distance. The measurement means can be arranged to detect that this upper surface is in fact immersed at the starting time, by acting, for example, on the different reflection of the light when the upper surface area is immersed or when it is not immersed. In case of an insufficient water level, the upper surface emerges, which can be detected by the measurement means, and a corresponding message can be generated to warn the user about the insufficient filling of the tank with water.

[0028] The measurement means can also be used during the course of the hydrothermal cycle for detecting a lack of water during the soaking, connected with the absorption of water by the food product. In this case, the soaking can be interrupted, and the cooking can be launched. In this manner one can avoid prolonging the soaking at the risk of seeing a further decrease of the water level. The invention thus makes it possible, if so desired, to use the measurement means to enable the cooker to launch the cooking early and in an automated manner in the case of the detection of a limit water level during the soaking. One then reduces the risk of cooking under non-homogeneous conditions which may degrade the flavor of the food product.

[0029] The term cooker here covers all the rice cookers, the multicookers, the pressure cookers, the steam cookers and the slow cookers.

[0030] Preferably, the cooker has an automatic control 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 the quantity relating to the swelling of the food product 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, possibly reaching 95 °C, for example. In fact, the kinetics of absorption of water by the rice is dependent on the temperature, and the fact of performing the measurement at a temperature greater than or equal to 70 °C, for example, equal to 75 °C, makes it possible to reveal significant swelling degree differences between certain rice varieties within a relatively short time and thus to distinguish between them.

11629689_1 (GHMatters) P111758.AU [0031] The above-mentioned information delivered by the measurement means can be processed by a computer system external to the cooker, with which the cooker exchanges data. This computer system is, for example, a tablet, a smart telephone, a computer dedicated to the kitchen, or a remote server with which the cooker can exchange data; the access to this server takes place, for example, through the Internet network. The advantage of an at least partial external processing of the data is to take advantage of the computing power of a computer system which is not dedicated to this application. In a variant, the information is processed by a computer system internal to the cooker, said system comprising, for example, a control circuit with a microprocessor.

[0032] The processing of the information can take place by accessing a data base making it possible to associate information relating to a swelling force, a swelling degree and/or a swelling rate of the food product, with a variety of said food product or a class having substantially the same properties. This data base can be internal to the cooker, it being stored in a memory of the cooker, or external to the cooker, it being present, for example, on a server with which the cooker can communicate, for example, through an Internet connection.

[0033] The cooker can be arranged to select or propose to the user, depending on the above-mentioned information, a hydrothermal cycle suited to the variety of the food product, and, if applicable, to a desired property for the food product at the end of the cooking, regarding, for example, the texture of the food product. The cooker is preferably arranged to enable the user to modify, if he/she so desires, certain parameters of the proposed cycle, depending, for example, on the desired texture. For example, the cooker has data available, which informs it for each rice variety listed by the cooker about properties, in particular texture properties, which can be achieved depending on different parameters of the hydrothermal cycle, such as, for example, the soaking duration, the cooking duration, the cooking temperature, the water/rice ratio, the management of the pressure during cooking, or the amount of rice introduced. The cooker having determined the rice variety or the class to which the introduced food product belongs, it can automatically adjust parameters of the hydrothermal cycle so as to obtain properties for the food product which best correspond to preferences entered by the user, for example, regarding the texture of the rice, in particular the firmness, the stickiness, the brilliance, the adhesion, the elasticity or the cohesion, among other desired texture parameters.

[0034] The selection of a particular hydrothermal cycle suited to the variety of the food product introduced in the cooker makes it possible to optimize the cooking quality and to

11629689_1 (GHMatters) P111758.AU maximize its nutritional and sensory potential, and to obtain, for example, the texture desired by the user.

[0035] The hydrothermal cycle proposed or selected by the cooker depending on the nature of the food product is selected, for example, from several predefined cycles, the parameters of which are fixed; for example, the cooker has several cooking programs at different respective temperatures, and one of the programs is selected depending on the nature of the food product as determined by the analysis. In a variant, the preprogrammed hydrothermal cycle within the cooker comprises one or more parameters which are variables and the values of which are determined based at least on the information derived from the measurement, by applying one or more computation rules. This can make it possible to more finely match the hydrothermal cycle to the food product. For example, the cooker has a program for cooking at a temperature T which depends on the swelling degree T_g, or T = f(T_g), where f is a continuous function of the variable T_g, for example. Depending on the swelling degree measured for the food product, the temperature T is adjusted. The cooking program can advantageously involve, for each variety, several variables which are the soaking temperature, the initial water/rice ratio and the soaking duration. Knowledge of the behavior during the soaking of the rice variety introduced makes it possible to inform the cooker concerning the predictive model to be used for predicting the sensory properties of the rice after the completion of the cooking. Knowing the model, the cooker can, depending on the properties desired by the user, for example, in terms of texture, adapt the different parameters of the hydrothermal cycle in order to optimally adapt the hydrothermal cycle for obtaining these desired properties.

[0036] The cooker can be arranged to enable the user to select at least one desired texture parameter for the food product, in particular a firmness and/or stickiness degree at the end of the cooking, and the cooker can also be arranged to control a system for heating the chamber receiving the food product at least depending, on the one hand, on said information determined by means of the measurement means and, on the other hand, on the texture parameter(s) entered by the user, in order to approach the texture desired by the user at the end of the cooking.

[0037] The measurement means can be implemented in various forms, depending, for example, on the desired precision and the allowed cost for implementing them, taking into account the targeted final price. The measurement means can be based on an optical, acoustic, magnetic, electric and/or electromechanical measurement, among other possibilities.

11629689_1 (GHMatters) P111758.AU [0038] Swelling degree denotes a quantity representing the relative swelling of the food product during the soaking, that is to say the volume occupied by the food product after swelling, with respect to the volume of the food product before swelling.

[0039] Swelling rate denotes a quantity representing the change of the volume of the food product over time.

[0040] Swelling force denotes the force of expansion exerted by the food product during its swelling.

[0041] The measurement means preferably operate only when the cooker is closed, that is to say when the cover is folded down and locked in its cooking position.

[0042] The measurement of the swelling degree and/or of the swelling rate of the food product can be performed directly on the food product, by detecting, for example, a change in level of the surface of the food product during the soaking.

[0043] In a variant, the measurement is performed indirectly, by determining, for example, a volume of water absorbed by the food product during the soaking.

[0044] The measurement means can be arranged in different sites of the cooker and, for example, be at least partially or even entirely shifted into a cover of the cooker. In this case, the measurement means can comprise a sensor facing the surface of the food product present in the chamber. This sensor is, for example, integrally connected to the cover of the cooker. The sensor is advantageously protected, when it is an optical sensor, by a shielding window, for example, made of glass or any other suitable material, for example, silicon.

[0045] In a variant, the measurement means comprise an element immersed at least partially in the food product during the soaking.

[0046] The optical measurement means can be suitable for detecting a change in level of the surface of the food product or preferably of a target element arranged on the surface of the food product, which accompanies the movement of the surface of the food product during the swelling.

[0047] The optical measurement means can also be suitable for detecting a change in the level of the soaking water, in particular when the quantity representing the swelling corresponds to an absorbed water amount which is measured. Knowledge of the soaking water level in the analysis chamber can be useful for introducing water in a measured manner, making it possible to compensate for the amount absorbed by the food product.

[0048] The above-mentioned target element can act as a light reflector and facilitate the action of the optical detection means. For example, the target element has a better

11629689_1 (GHMatters) P111758.AU reflectivity than the food product itself and thus facilitates the reflection of a light beam, in particular a collimated beam.

[0049] The target element is preferably centered in the cooking chamber. To this effect, the target element can occupy, in particular, the entire internal area of the food product receiving tank.

[0050] Preferably, the target element is openworked so as to enable it to sink and position itself on the surface of the food product.

[0051] The target element is preferably made of stainless steel.

[0052] Preferably, the target element is produced with a portion protruding upward, the upper surface of which serves as target surface for the measurement means.

[0053] The target surface is thus raised with respect to the level of the food product by a certain distance which is selected depending on the minimum water/rice ratio to be respected.

[0054] This makes it possible to use the target element in order to verity that a sufficient amount of water has in fact been introduced into the tank, by detecting that the upper surface of the target element is immersed. If the amount of water introduced into the tank is insufficient, the upper surface emerges, which can easily be detected, in particular optically, and a corresponding alarm can be generated.

[0055] To produce the protruding portion, one can use a target element shaped by stamping. The target element can thus comprise a raised stamped central portion and a flat annular peripheral portion. This peripheral portion can be openworked like the central portion, in particular on its periphery. The central portion can have a substantially flat apex, parallel to the plane of the peripheral annular portion. Thus, the target element preferably comprises a raised central portion, in particular formed by stamping a disk, preferably a disk the external diameter of which corresponds substantially to the internal diameter of the receiving tank for the food product, this disk being preferably perforated.

[0056] 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, for example, due to the material of which this element is made.

[0057] In an embodiment example, 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 shielding window protecting the sensor, for example.

11629689_1 (GHMatters) P111758.AU [0058] The optical measurement means operate, for example, by triangulation and comprise a light source, preferably an infrared light source, which projects a collimated beam on the surface, and a sensor sensitive to the orientation of the reflected beam.

[0059] In an embodiment variant, the measurement means comprise a magnetic sensor, for example, a Hall effect sensor or an inductive sensor, or a capacitive sensor.

[0060] In this case in particular, the detection means can comprise a probe directed toward the food product and supported, for example, on the surface of the food product.

[0061] This probe is mobile with respect to a detector which is provided with a circuit for detecting the position of the probe relative to the detector; for example, the probe comprises a rod which engages to varying degrees in the detector, and the detection of the position of the rod is takes place within the detector, for example, capacitively or inductively.

[0062] Preferably, the probe is implemented with, at its end, a head which enables it to rest on the food product without sinking excessively into it. This head can consist of a flange oriented perpendicularly to the rod.

[0063] Preferably, the probe is detachable, that is to say it can be disengaged from the detector so as to make it easier to clean it.

[0064] The measurement means can also comprise a detector which is immersed with the food product contained in the receiving chamber, in particular when the receiving chamber consists of the cooking chamber. This detector rests, for example, by one end in the bottom of the receiving chamber for the food product, and it is arranged to detect the level of the food product in the chamber, for example, by means of an optical or electric sensor, or a mobile element which follows the change of the level of the food product, this mobile element being, for example, in annular form engaged on the detector. The detector can comprise at least two electrodes performing a conductivity measurement, better yet a plurality of electrodes distributed along the detector so as to detect the distance over which it is immersed in the water and/or the food product.

[0065] The detector, in particular when it is arranged in the chamber with the food product, can be arranged to transmit its information through a wireless link to a receiver integrated in the cooker or outside of the cooker.

[0066] The detector can be fastened, if applicable, in a detachable manner in or on the receiving chamber, for example, on the bottom of the receiving chamber. This makes it possible to maintain the detector with a predefined orientation in the chamber, for example, a vertical orientation, and to improve the precision of the measurement. For

11629689_1 (GHMatters) P111758.AU example, the detector comprises a magnet which contributes to immobilizing it in the cooking chamber at least during the soaking phase.

[0067] In a variant, the detector extends from the bottom of the tank, preferably vertically, in a non-detachable manner.

[0068] The cooker can have a human-machine interface comprising a display which makes it possible to display at least one piece of information connected with the performed measurement of a quantity representative of the swelling force, the swelling degree and/or the swelling rate.

[0069] The interface can display parameters of a hydrothermal cycle proposed to the user, in particular depending on the variety identified, and, if applicable, on preferences entered by the user, for example, regarding the desired texture.

[0070] The interface can be arranged to allow the user to activate or not activate the measurement means and/or to enter preferences regarding the desired result at the end of the cooking, for example, a texture result.

[0071] The interface can also be used to record a variety as favorite variety, in order to store corresponding data in memory, and, for example, to reuse the data when this variety is cooked again, for example, for the purpose of reproducing the same texture.

[0072] The interface can also be arranged to enable the control of the operation of the cooker and the adjustment, for example, of certain parameters of the hydrothermal cycle.

[0073] Another object of the invention is a method for measuring a quantity representative of the swelling force, the swelling degree and/or the swelling rate of a food product present in a chamber of a cooker, in which, during a step of soaking the food product in this chamber, a swelling force and/or a variation in the level of the food product and/or of the soaking water in the chamber is/are detected, and information representing said degree or said rate is determined on the basis at least of the variation thus detected.

[0074] In an embodiment example, the variation in the level of the food product during the soaking phase is used for determining the variety of the food product or a class of similar varieties in terms of swelling during the soaking.

[0075] In a variant, the measurement of the level of the soaking water is used to determine the variety of the food product or a similar variety in terms of swelling during the soaking, by measuring moreover an amount of water introduced into the chamber containing the food product during the soaking, this introduction being carried out in a controlled and measured manner depending on a detection of a variation in the level of the soaking water.

11629689_1 (GHMatters) P111758.AU [0076] As mentioned above, the above-mentioned information can be processed at least in part by a computer system external to the cooker, with which the cooker exchanges data.

[0077] The measurement can be repeated while the food product is present in the cooker, in particular so as to have a swelling kinetics available. Knowledge of the swelling kinetics can provide additional data in order to distinguish more finely among varieties.

[0078] The food product 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 carried out, a corresponding message can be delivered to the user.

[0079] The cooker can be implemented in such a manner that the user can enter by means of the above-mentioned user interface at least one desired texture parameter, for example, relating to the firmness or the desired stickiness, and determine automatically the settings to be made with knowledge of the rice variety and the initial water/rice ratio in order to obtain the desired result, in the process using, as an aid, predictive models of the sensory properties that can be achieved for each variety depending on the soaking temperature, the soaking duration and the initial water/rice ratio, for example.

[0080] The measurements performed can be used only for distinguishing between several varieties, in order to optimally adapt the cooking, as explained above. The measurements performed can also be followed by the generation of additional data intended to inform the user about properties of the food product, for example, at least one physicochemical property of the food product, for example, the amylose content, the protein content, the gelatinization temperature and/or a geometric characteristic of the grains of the food product, for example, the form or a dimension, this data being determined on the basis of said information or, if applicable, by additional measurements resulting, for example, from the presence of another measurement device within the cooker. If desired, this additional data is communicated to the user, for example, by being displayed on the human-machine interface of the cooker, or displayed on a terminal communicating through a wireless link with the cooker. Another object of the invention, according to another of its aspects, is a method for cooking a food product by means of a cooker according to the invention, as defined above, in which a program for cooking the food product is determined and/or proposed to the user and/or is made user-selectable depending at least on said information representative of the swelling force, the swelling rate and/or the swelling degree of the food product, in particular by comparing this information to reference data. This comparison, if applicable, makes it possible to also

11629689_1 (GHMatters) P111758.AU determine at least one physicochemical property of the food product, in particular the amylose content, the protein content and/or the gelatinization temperature.

[0081] In such a cooking method, the user can be invited to enter at least one value of a desired texture parameter at the end of the cooking, and the cooking program can be determined at least depending, on the one hand, on the desired value, and, on the other hand, on said information representative of the swelling force, the swelling rate and/or the swelling degree of the food product.

[0082] The user can be invited to enter at least one preference in terms of nutritional power and/or duration of the cooking program, and the cooking program can be determined at least depending, on the one hand, on the desired value, and, on the other hand, on said information representative of the swelling force, the swelling rate and/or the swelling degree of the food product.

[0083] Another object of the invention is a method for identifying a food product present in a cooker, in particular in a cooker as defined above, in which, during a first phase of identification, the swelling force, the swelling degree and/or the swelling rate during the soaking at a temperature T between 70 °C and 77 °C, is observed, and this swelling force, this swelling degree and/or this swelling kinetics is/are compared to reference data, in order to generate on the basis at least of this comparison an indication relating to the identity of the food product, in particular the rice variety or the membership in a class of food products having similar properties in terms of swelling during the soaking.

[0084] This method can comprise a second identification phase after a modification of the soaking temperature, in particular between 85 °C and 95 °C.

[0085] In fact, some rice varieties exhibit no appreciable swelling before a predefined soaking temperature is reached; the fact of raising the temperature of the water and of detecting an effect of the temperature on the swelling only starting at a certain temperature makes it possible to distinguish certain varieties.

[0086] The method can also comprise a step consisting in comparing the result of the measurement with reference data regarding a food product used previously and recorded as favorite food product in the cooker, and, depending on the result of the comparison, in notifying the user about the type of food product introduced.

[0087] Another object according to the invention, according to another one of its aspects, independently or in combination with the above, is a method for detecting a water level in the cooking chamber of a cooker, in particular a rice cooker, in which a target element having a raised portion defining a target surface arranged facing measurement means, in particular optical measurement means, is arranged on the food product in the cooking

11629689_1 (GHMatters) P111758.AU chamber, a measurement signal relating to the position of this target surface with respect to the level of the water in the tank is generated. This measurement signal can be used to trigger an alarm, interrupt a hydrothermal cycle or prevent its launching, or to cause the early end of a soaking cycle and the automated triggering of a cooking cycle, among other possibilities.

[0088] In particular, the purpose of the detection method can be 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 desired minimum water level above the food product.

[0089] The invention will be better understood upon reading the following detailed description of non-limiting embodiment examples of the invention and upon examination of the appended drawing, in which:

- figures IA to 5A diagrammatically and partially represent in axial section examples of cookers according to the invention in axial section immediately after the introduction of the food product into the tank,

- figures IB to 5B represent the cookers of figures IA to 5 A, respectively, after swelling of the food product, during the soaking phase,

- figure 6 represents a cooker variant according to the invention,

- figure 7 is a block diagram of an example of a control circuit of a cooker according to the invention,

- figure 8 illustrates an example of processing of data provided by the measurement means,

- figure 9 illustrates the change as a function of the time of the height of the bed of rice during the soaking at 75 °C, for different rice varieties,

- figure 10 is a view on an enlarged scale of the cooker of figures 2A and 2B,

- figure 11 is an axial half section of the cooker of figure 10,

- figure 12 represents the change of the swelling force as a function of the time for different rice varieties during the soaking at 70 °C, and

- figure 13 diagrammatically and partially represents a cooker provided with measurement means comprising a texturometer.

[0090] In figure IA, a cooker 1 according to the invention is represented, comprising a housing 4 including a base portion 7 and a cover 6 articulated to this base portion 7.

[0091] The housing 4 accommodates within the base portion 7 a tank 5 defining a cooking chamber 3, in which the food product A to be cooked, in this case rice, is introduced with water W. The surface of the water is designated with reference Sw, and

11629689_1 (GHMatters) P111758.AU the surface of the food product A is designated with reference Sa. The tank 5 is preferably detachable, in order to make it possible to clean it. It can be coated on the inside with a non-stick coating.

[0092] The cooker 1 comprises, in a manner which is known per se, an electric system 8 for heating the tank 5, controlled by an electronic control circuit integrated, for example, at least in part in the cover 6.

[0093] The electric system 8 comprises one or more electrical heating resistors.

[0094] The cooker 1 is provided for being connected to a power socket by a cord, not represented.

[0095] After its introduction into the tank 5, during the soaking, which preferably takes place at a predefined temperature, the food product A tends to absorb water and swell, the extent of this swelling varying depending on the varieties of the food product and also possibly depending on the temperature. The swelling can be accompanied, within the food product, by chemical reactions such as hydration or gelatinization.

[0096] Illustrated in figure IB is the variation of the level of the surface Sa of the food product A after its swelling with respect to the initial level represented in figure IA.

[0097] The tank 5 is filled at time zero to with the food product A to an initial height hO.rice, and the initial height of the water is equal to h.water, which is greater than the initial height hO.rice.

[0098] Preferably, the initial water height h.water is selected in such a manner that the height of the water remains greater than or equal to that of the food product at the end of the soaking step.

[0099] After the swelling, at time ti, the height of the food product has become hl.rice.

[00100] According to an aspect of the invention, the cooker 1 is provided with measurement means delivering information representative of the swelling force, the swelling degree and/or the swelling rate of the food product A in the chamber 3, during the soaking step.

[00101] In the example of figures IA and IB, these measurement means comprise an optical sensor 2 which is bome by the cover 6 and which remotely detects a variation in the level of the food product A in the tank 5.

[00102] The optical sensor 2 is oriented so as to face the bottom of the tank 5, it being preferably located substantially in the center of the internal surface of the cover 6. It can be protected from liquid splashes by a transparent shielding window 19, made of glass or of silicon.

11629689_1 (GHMatters) P111758.AU [00103] In figures IA and IB, in a very diagrammatic manner, a light beam emitted by the optical sensor 2 in the form of a divergent beam is represented, without respecting the true geometry of this beam, since it can be highly variable depending on the technologies used. In particular, the emitted beam can be a collimated beam. The wavelength of this beam is selected so as to be compatible with the presence of water above the food product A and with the possible passage through the protective shielding window. Preferably, the wavelength is in the infrared, even better in the near infrared.

[00104] The optical sensor 2 can be an optical sensor acting by triangulation, comprising an emitter of a light beam with an angle with respect 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 the knowledge of this angle.

[00105] The light beam emitted by the optical sensor 2 can be an infrared light beam, and the emitter can be an infrared LED, better yet a laser diode.

[00106] The optical sensor 2 can also be a sensor for confocal measurement by chromatic coding.

[00107] In this case, an optical system creates within the sensor 2 a controlled chromatic aberration which breaks up white light into a continuum of monochromatic wavelengths in the lengthwise direction of the optical axis. These different wavelengths are focused at different distances. The sensor comprises a detector which recognizes the wavelength which is focused exactly on the target surface, corresponding to a very precise distance.

[00108] The measurement means can have no mobile element. In a variant, the measurement means comprise a mobile element, for example, for the purpose of moving an optic in order to focus a beam on the surface of the food product, the detection of a variation in the level of the food product taking place after the movement necessary for refocusing.

[00109] In the example of figures IA and IB, the optical sensor 2 makes it possible to detect the variation in the level of the surface Sa of the food product during soaking.

[00110] For example, an initial measurement of the level of the surface Sa is performed at time to after closing the cover 6 and launching by the user of a program for cooking the food product, this program comprising a soaking phase. At least one other measurement is carried out at time ti, after a predefined duration.

[00111] The swelling degree T_g(ti) at time ti can be determined by the computation of the amount (hl.rice — ho.ricej/ho.rice.

[00112] It can be advantageous to carry out a series of measurements of the level of the surface of the food product A over time during the soaking step, so as to know the change

11629689_1 (GHMatters) P111758.AU of the swelling rate of the food product A over time and the history of the absorption of water by the food product, since several varieties of the food product A can have different swelling kinetics, as specified below using the example of rice. Knowledge of the swelling kinetics of the variety introduced into the cooking chamber can make it possible to more easily recognize a variety, by comparing the kinetics observed with previously measured reference kinetics for known varieties.

[00113] In order to facilitate the measurement of the swelling of the food product A, the cooker 1 preferably comprises a target element which is placed on the surface of the food product A in the tank 5, so as to follow the level of the surface of the element when the food product A swells.

[00114] In figures 2A, 10 and 11, a cooker 1 comprising such an element 10 used as a target for the optical sensor 2 is represented.

[00115] 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 product, as illustrated in figures 2A and 2B, in particular.

[00116] The element 10 can be in the form of a disk comprising a raised central portion 10a and an annular peripheral portion 10b. The latter is preferably perforated, as illustrated, which makes it possible to sink and rest on the surface of the food product.

[00117] The apex 10c of the raised central portion can be flat, as illustrated.

[00118] The upper surface 10c of the element 10 serves as reflecting surface Sc for the optical sensor 2 and has, for example, a high reflectivity, so as to facilitate the specular reflection used in the case of a measurement by triangulation, for example.

[00119] The element 10 is provided for contact with a food product and to withstand the soaking and the cooking temperature. It is preferably made of metal, for example, of stainless steel, in particular by stamping. The extent of the lower face 11 of the element 10 in contact with the food product is sufficient to allow it to remain on the surface of the food product without sinking in during the soaking phase.

[00120] Preferably, the element 10 substantially occupies the entire internal area of the tank 5, which enables the target surface Sc to be centered and to average the measurement over the entire surface of the food product A.

[00121] The difference in height dh between the upper surface of the raised central portion and the lower face of the peripheral annular portion 10b corresponds preferably to the desired minimum water height above the level of the food product.

[00122] Thus, if it is detected that the surface Sc emerges, an alarm can be generated.

11629689_1 (GHMatters) P111758.AU [00123] It is advantageous to perform this detection before starting the soaking, in order to notify the user about a lack of water in the tank.

[00124] It is also advantageous to perform this detection during the soaking.

[00125] In fact, at the end of the soaking, it is preferable that the element 10 is still immersed, which reflects the presence of a sufficient amount of water to start the cooking cycle.

[00126] If, during the course of the soaking, a water level below that of the target surface Sc is detected, that is to say if it is detected that the target surface Sc emerges from the water, then it is possible to automatically trigger the start of the cooking early so as not to prolong the soaking and to avoid, as would otherwise be the case, arriving at the beginning of the cooking with an even lower water level which could thus lead to degradation of the food product during the cooking.

[00127] In a variant, in the case of detection of the insufficient water level during the soaking, the hydrothermal cycle is interrupted. The detection of the emerging of the target surface Sc can take place by detecting the variation of the reflectivity associated with the absence of water or with the fact that the water does not cover the raised central portion 10a.

[00128] A quantity representative of the swelling degree of the food product A at time t is determined by the measurement of the movement of the element 10 at this time during the soaking. The same applies to the acquisition of the swelling rate.

[00129] The cooker 1 can be implemented so that when the cover 6 is closed, it seeks to automatically detect the presence of the element 10 and, if applicable, indicates to the user an insufficient water level, as explained above, before the cooking program can be selected or even launched.

[00130] The target surface Sc of the element 10 is normally immersed in the water, including at the end of the soaking, so as to make it possible to issue a warning in case of an insufficient water level, as explained above. In a variant, the element 10 is implemented with sufficient height to enable it to continue to emerge during the soaking phase, which can limit the perturbations associated with refraction at the interface between the water and the air.

a. If applicable, the element 10 is implemented so as to mechanically cooperate in another way with the tank 5 so as to remain centered in said tank, for example, by resting against it at several angularly equidistant sites. For example, the element 10 is implemented in a star-shaped form.

11629689_1 (GHMatters) P111758.AU [00131] In the examples of figures IA and 2A, the monitoring of the swelling of the food product A occurs directly, by measurement of the level of the surface Sa of said food product or of a target surface Sc of an element positioned on the food product A and moving with it.

[00132] It is also possible to determine a quantity representative of the swelling of the food product 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 amount of water which is absorbed by the food product during the soaking phase and which causes its swelling.

The swelling degree is thus connected with the amount of water absorbed, and the same applies to the swelling rate.

[00133] In the example illustrated in figure 3A, an initial water volume V0.water is added to the cooking chamber 3 at the beginning of the soaking step at to so that the initial height of the water is equal to the initial height hO.rice of the food product A.

[00134] Then, water is added gradually during the soaking step, in order to compensate for the absorbed amount and maintain a water level equal to that of the food product A.

[00135] At the end of the soaking step, the amount of water added represents the variety of the food product.

[00136] In this example, the cooker 1 is produced so as to make it possible to add water to the tank 5 from a water tank, not represented.

[00137] This tank is arranged, for example, in the cover 6, and the water flows in a measured manner into the tank 5, for example, by passing through a flow meter, the flow of the water being automatically controlled, for example, by an electric valve.

[00138] In a variant, the water tank is accommodated in the base portion 7 of the housing 4, and the cooker 1 comprises a metering pump in order to bring a measured amount of water into the tank 5, for example, a peristaltic pump.

[00139] The measured introduction of the water can be implemented by using an element 10 placed on the food product A, as illustrated in figures 3A and 3B. For example, the time when the element 10 emerges from the water can be detected by means of an optical measurement. For example, the measurement means project onto the element 10 a focused beam 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 associated with the water, and the detector can detect this variation in the reflected light connected with the presence or not of water covering the element 10.

[00140] The measurement means can be arranged to detect the time when the water level in the tank 5 exceeds the level of the element 10, and the cooker 1 can comprise a control

11629689_1 (GHMatters) P111758.AU loop which triggers and stops the fdling so as to maintain the water level even with the target surface Sc of the element 10 over time.

[00141] Knowledge of the amount of water added over time provides information on the swelling rate.

[00142] The water tank can be used, if applicable, once the variety of the food product has been determined, in order to adjust as well as possible the amount of water necessary for the cooking.

[00143] Now, in reference to figures 4A and 4B, an implementation variant of the cooker 1 will be described, in which the detection means comprise a sensor comprising a probe 13 mechanically connected to a detector 12 bome by the cover 6, so that a movement of the probe 13 is detected by the detector 12.

[00144] The probe 13 comprises, for example, a head 15 in the form of a sufficiently broad flange to rest on the surface of the food product A without sinking into it, and a rod 16 which is engaged in the detector 12.

[00145] The probe 13 moves so as to accompany the swelling of the food product A, the rod 16 sinks to varying degrees in the detector 12, and the latter can be arranged to deliver a signal representative of the movement of the rod 16 when the latter rises, this movement being connected with the swelling of the food product A.

[00146] The detection of the rise of the rod 16 within the detector 12 is carried out, for example, inductively, capacitively or optically.

[00147] For example, the rod 16 bears a magnet, and the detector 12 comprises a Hall effect sensor which is sensitive to the magnetic field produced by this magnet.

[00148] In a variant, the detector 12 comprises a coil, for example, a coil coaxial to the rod 16, and the latter behaves as a magnetic core introduced to varying degrees into the coil along its axis; this results in a variation of the inductance of the coil, which can be used for delivering a signal representing the sinking of the rod 16 into the detector 12.

[00149] In another variant, the detector 12 comprises at least one electrode generating an electric field with which the rod interferes by capacitive effect; the modification of the capacitance is detected and converted into a signal representing the sinking of the rod within the detector 12.

[00150] The probe 13 can also move a potentiometer, for example, a linear or rotary [00151] potentiometer, within the detector 12.

[00152] The probe can rest by its own weight against the food product A; in a variant, a return spring contributes to pressing the probe against the food product A. This can help

11629689_1 (GHMatters) P111758.AU in settling the food product A under the probe and improve the precision of the measurement.

[00153] The probe 13 can be connected non-detachably to the detector 12, that is to say the user cannot remove the probe 13 without using a tool; preferably, the probe 13 is connected in a detachable manner to the detector 12, that is to say the user can remove it when the cover 6 is open, for example, in order to clean it.

[00154] Preferably, the probe 13 is sufficiently retained on the detector 12 so that the user can position it and then close the cover 6 without the probe 13 disengaging from the detector 12 once the cover 6 is closed.

[00155] If applicable, the rod 16 can protrude above the top of the cover 6 while rising, thanks to a corresponding opening provided therein.

[00156] In a variant not illustrated, the analysis 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 to 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 the unlatching of a latch allowing the opening of the cover.

[00157] The measurement means 22 can also be completely detachable and arranged in the tank 5 when the food product A is present therein, as illustrated in figure 5A.

[00158] The measurement means 22 are present, for example, in the form of an element forming a detector, having an elongate form, which is immersed in the food product, and preferably oriented vertically.

[00159] In this case, the result of the measurement can be transmitted to a control circuit of the cooker through a wireless connection, for example, BLE (Bluetooth Low Energy), or to a terminal located nearby, outside the cooker 1, with which it communicates.

[00160] The measurement means 22 can comprise an optical, capacitive, inductive or other sensor, which is sensitive to the height of the food product and/or of the water in which the food product is soaking.

[00161] Preferably, the element which comprises the measurement means 22 is in contact with the bottom of the tank 5. It can be suitable for detecting such contact.

[00162] When the food product swells, the surface of the element which is in contact with said food product increases, which can be detected by the measurement means 22.

[00163] The measurement means 22 can be used for directly measuring the swelling of the food product, or, in a variant, for carrying out an indirect measurement of the swelling via

11629689_1 (GHMatters) P111758.AU the measurement of the amount of water absorbed, as described above in reference to figures 3A and 3B.

[00164] 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.

[00165] In the variant illustrated in figure 6, the cooker 1 comprises an analysis chamber 30, distinct from the cooking chamber 3, in which a sample of the food product A is introduced for the purpose of measuring at least one of its properties, and in particular for identification.

[00166] The analysis chamber 30 can, in particular, be arranged in the base portion 7 of the housing 4 to the side of the tank 5, and, for example, near a hinge by which the cover 6 is articulated to the base portion 7.

[00167] The analysis chamber 30 is defined, for example, by a pot 31 which can be formed by a stopper 32 borne by the cover 6, when the latter is folded down on the base portion 7.

[00168] The volume of the pot 31 is less than that of the tank 5 and provided, for example, for accommodating 10 and 20 g of food product. Preferably, the pot 31 is received, like the tank 5, in a detachable manner in an accommodation of the base portion 7, so as to facilitate its cleaning and emptying.

[00169] Measurement means are provided, for example, for measuring a quantity representative of the swelling force, the swelling degree of the food product and/or its swelling rate by using the sample placed in the pot 31. In this case, the sample can be introduced with water so as to implement a soaking, and the pot 31 can be heated to a temperature accelerating the swelling of the food product A, if applicable. These measurement means can be as described above in reference to figures IA to 5B, and they are borne, for example, by the cover 6.

[00170] The measurement means, whether they concern a food product placed in the cooking tank or in the associated analysis chamber, can also comprise a texturometer, as illustrated diagrammatically in figure 13.

[00171] This texturometer comprises a pressing element which presses on the food product and makes it possible to measure the swelling force exerted by the food product during the soaking.

[00172] This force is different depending on the rice varieties, as illustrated in figure 12, which makes it possible to distinguish them.

[00173] In figure 7, in a diagrammatic manner, the control circuit 100 of the cooker 1 is represented. This control circuit 100 communicates, for example, via a bidirectional link

11629689_1 (GHMatters) P111758.AU

101 with the measurement means described above, making it possible to measure a quantity relating to the swelling of the food product.

[00174] The control circuit 100 is, for example, based on a microprocessor or a microcomputer.

[00175] A power interface 102 is controlled by the control circuit 100 depending on the heating power that has to be supplied by one or more electrical resistors 103 of the abovementioned electric system 8, placed under the tank 5.

[00176] The control circuit 100 can receive signals 105 from the temperature sensors, in order to precisely regulate the temperature of the tank 5 around a setpoint value which can change over time, and, in particular, during the soaking phase and the cooking phase.

[00177] The cooker 1 comprises a human-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.

[00178] Preferably, the cooker 1 is connected, that is to say it can communicate, by means of a suitable interface 111 with a remote server 200 via Internet and/or with a terminal 210 such as a smartphone or a tablet, for example, by a Bluetooth or Wifi connection.

[00179] In figure 8, the processing of the data from the measurement is illustrated. In this figure, the data resulting from the measurement(s) performed on the food product A has reference numeral 220. These measurements are, for example, the measurement of a quantity representing the swelling of the food product A during the soaking.

[00180] This data 220 is compared to reference data 230 from a data base 240.

[00181] For example, the database 240 lists a set of values of change of the swelling force of the rice for various varieties, as illustrated in Figure 12, or of the height of the bed of rice as a function of the time at a predefined soaking temperature, for various rice varieties, as illustrated in figure 9.

[00182] In this figure, the change of the height of the bed of rice at 75 °C for average Japanese rice and average Korean rice varieties is represented; similar observations are possible for other varieties.

[00183] The Korean rice does not have the same swelling kinetics as that of the Japanese rice, although they have similar gelatinization temperature peaks, which makes it possible to differentiate them during the soaking.

[00184] Furthermore if during soaking at 75 °C, the swelling of the rice is low or nonexistent, one can conclude therefrom that its gelatinization temperature peak is greater than 75 °C. In this case, a second analysis of the behavior at a higher temperature, for example, at 95 °C, can make it possible to more finely characterize the variety.

11629689_1 (GHMatters) P111758.AU [00185] The initial amylose content of the grain has an unfavorable effect on the absorption of water by the grain. The study of the swelling of the rice over time, for different temperatures, in particular at 75 °C and at 95 °C, can give information on the amylose content of the variety present in the cooker 1. It can be seen that, by comparing the history of the change of the swelling of the food product A contained in the cooker 1 with these reference curves, one can determine which variety the food product A resembles most closely and thus automatically identify the variety of the food product.

[00186] The processing of the data 220 can be carried out completely internally within the cooker 1, since the data base 240 is integrated in it.

[00187] In a variant, the analysis of the data 220 occurs at least in part outside the cooker 1, for example, within the terminal 210, after a corresponding application has been downloaded, or within the remote server 200. This can make it possible to benefit from a greater computation power, if applicable.

[00188] Once the variety of the food product A or the class of food products having a similar behavior and, if applicable, other properties of the food product have been identified, one or more cooking programs can be proposed to the user, leading, for example, to different textures, to different nutritional intakes, or optimizing the duration of the hydrothermal cycle, these programs being suited to the variety present in the cooker 1.

[00189] In a memory, the cooker 1 can thus comprise parameters making it possible to generate a number of hydrothermal cycles depending on a number of varieties of the food product and/or on desired properties, in particular gustatory and/or nutritional properties. The interface 110 can display different information enabling the user to select one or more desired properties at the end of the cooking. The control circuit 100 then controls the hydrothermal cycle best suited for obtaining the desired properties, for example, by means of models predicting the change of at least one property of the food product depending on its variety and one or more parameters of the hydrothermal cycle, for example, the soaking duration, the initial water/rice ratio, the cooking duration, and the change of the temperature during the soaking and/or during the cooking.

[00190] The cooker can comprise or have access to hydrothermal cycle models depending on the nature of the rice, its form, desired gustatory properties and/or nutritional value. [00191] The cooker can optimize certain parameters depending on the result desired by the user, for example, the glycemic content or the duration of the hydrothermal cycle.

[00192] Naturally, the invention is not limited to the examples which have just been described.

11629689_1 (GHMatters) P111758.AU [00193] For example, the invention can apply to food products other than rice.

11629689_1 (GHMatters) P111758.AU

Claims

1. A cooker (1) comprising a receiving chamber (3) for a food product (A) in grain form, in particular rice, having a propensity to swell in the presence of water, characterized in that it is provided with measuring means delivering information relating to the swelling of the food product in the chamber during a soaking stage by absorption of water, in particular representative of the swelling rate, the swelling degree or the swelling force of the food product in the chamber.

2. The cooker according to Claim 1, the receiving chamber (3) being a cooking chamber.

3. The cooker according to any one of the preceding claims, being arranged to detect an insufficient initial water addition, the measurement means being suitable for verifying that the initial water level exceeds the level of the food product by a predefined distance.

4. The cooker according to Claim 3, comprising an element (10) to be placed on the food product in order to facilitate the detection of a water level that is higher than the level of the food product by a predefined distance, said element (10) following the level of the food product during its swelling and having an upper surface which is higher than the level of the food product, the measurement means being arranged to detect whether this upper surface is or is not immersed, in particular at the initial time, in particular by using the different reflection of the light when the upper surface area is immersed and when it is not immersed.

5. The cooker according to any one of the preceding claims, the measurement means being arranged so as to detect, during the course of a hydrothermal cycle, a lack of water during the soaking, connected with the absorption of water by the food product, the cooker being preferably arranged for early launching of the cooking in this case.

6. The 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 product is carried out while the temperature in the 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, possibly reaching 95 °C in particular.

7. The cooker according to any one of the preceding claims, being arranged to select or propose to the user, depending on said information, a hydrothermal cycle suited to the variety of the food product.

8. The cooker according to any one of Claims 1 to 7, being arranged to enable the user to select at least one desired texture parameter for the food product, in particular a firmness

11629689_1 (GHMatters) P111758.AU and/or stickiness degree at the end of the cooking, and the cooker being also arranged to control a system for heating the chamber receiving the food product at least depending on, on the one hand, said information determined by means of the measurement means, and, on the other hand, the texture parameter(s) entered by the user, in order to approach, at the end of the cooking, the texture desired by the user.

9. The cooker according to any one of the preceding claims, the measurement means being based on an optical, acoustic, magnetic, electric and/or electromechanical measurement.

10. The cooker according to any one of the preceding claims, the measurement means being configured to perform the measurement of the swelling degree or of the swelling rate of the food product directly on the food product, by detecting a variation in the level of the surface of the food product during the soaking.

11. The cooker according to any one of Claims 1 to 10, being configured to perform the measurement of the swelling degree or of the swelling rate of the food product by determining a volume of water absorbed by the food product during the soaking.

12. The cooker according to any one of the preceding claims, the measurement means comprising a texturometer (60).

13. The cooker according to any one of the preceding claims, the measurement means being arranged at least partially, in particular entirely, in a cover (6) of the cooker.

14. The cooker according to any one of the preceding claims, the measurement means comprising a sensor facing the surface of the food product present in the chamber, said sensor being preferably integrally connected to a cover of the cooker, and preferably being protected, when it is optical, by a shielding window (19).

15. The cooker according to any one of the preceding claims, the measurement means being optical and suitable for detecting a variation in the level of the surface of the food product, or of a target element (10) arranged on the surface of the food product, which accompanies the movement of the surface of said food product during the swelling, or the measurement means being optical and suitable for detecting a variation in the level of the soaking water, in particular when the quantity representing the swelling corresponds to an absorbed water amount which is measured.

16. The cooker according to claim 15, the target element (10) acting as a light reflector, preferably having a better reflectivity than the food product itself, the target element preferably comprising a raised central portion, formed in particular by stamping a disk, preferably a disk the external diameter of which corresponds substantially to the internal diameter of the receiving tank for the food product, this disk being preferably perforated.

11629689_1 (GHMatters) P111758.AU

17. The cooker according to any one of the preceding claims, the measurement means using a detachable target element (10) resting on the food product.

18. The cooker according to any one of Claims 15 to 17, the measurement means operating by triangulation and comprising a light source, preferably an infrared light source, which projects a collimated beam on the surface of the food product (A), and a sensor sensitive to the orientation of the reflected beam.

19. The cooker according to any one of the preceding claims, the measurement means comprising a probe (13) directed toward the food product and supported on the surface of said food product, the probe (13) being preferably mobile relative 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 engages to varying degrees in the detector (12), and the detection of the position of the rod (16) takes place within the detector (12), preferably capacitively or inductively.

20. The cooker according claims 19, the probe (13) being implemented with a head (15) at its end, which enables it to rest on the food product without being excessively sunk into said food product, this head preferably consisting of a flange oriented perpendicularly to the rod (16) .

21. The cooker according to any one of the preceding claims, the measurement means (22) comprising a detector which is immersed in the food product in the chamber (3), the detector being preferably arranged to transmit its information through a wireless link to a receiver integrated in the cooker or outside of the cooker.

22. The cooker according to any one of the preceding claims, having a human-machine interface (110) comprising a display which makes it possible to display at least one piece of information connected with the measurement performed of a quantity representative of the swelling degree, in particular the rice variety, and preferably parameters of a hydrothermal cycle proposed to the user, depending in particular on the variety identified, and, if applicable, on preferences entered by the user, in particular concerning the desired texture.

23. The cooker according to any one of the preceding claims, the measurement means comprising at least one of a Hall effect sensor and a capacitive sensor.

24. A method for measuring a quantity representative of the swelling force, the swelling degree and/or the swelling rate of a food product present in a chamber of a cooker by absorption of water, in which, during a step of soaking the food product in this chamber, a swelling force and/or a variation in the level of the food product and/or of the soaking water in the chamber is/are detected, and information representative of said degree or said rate is determined on the basis at least of the variation thus detected.

11629689_1 (GHMatters) P111758.AU

25. The method according to claim 24, in which the measurement is repeated, in particular so as to have a swelling kinetics available.

26. The method according to any one claims 24 and 25, the food product being rice, the soaking being carried out at a temperature greater than or equal to 70 °C, and in particular equal to 75 °C and/or 95 °C.

27. The method according to any one of claims 24 to 26, in which, at least based on said information, a physicochemical property of the food product is determined, in particular the amylose content, the protein content, the gelatinization temperature and/or a geometric characteristic of the grains of the food product, in particular the form and the dimensions.

28. A method for cooking a food product by means of a cooker according to any one of Claims 1 to 23, in which a program for cooking the food product is determined and/or proposed to the user and/or made user-selectable depending at least on said information representative of the swelling force, the swelling rate and/or the swelling degree of the food product, in particular by comparing this information with reference data enabling the determination of at least one physicochemical property of the food product, in particular the amylose content, the protein content and/or the gelatinization temperature.

29. The method according to claim 28, the user being invited to enter at least one value of a desired texture parameter at the end of the cooking, and the cooking program being determined at least depending on the desired value and on said information representative of the swelling force, the swelling rate and/or the swelling degree of the food product.

30. The method according to claim 28 or 29, the user being invited 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 depending on the desired value and on said information representative of the swelling force, the swelling rate and/or the swelling degree of the food product.

31. A method for identifying a food product present in a cooker, in which, during a first phase of identification, the swelling force, the swelling degree and/or the swelling rate during the soaking at a temperature T between 70 °C and 77 °C is observed, and this swelling force of the food product by absorption of water, this swelling rate and/or this swelling kinetics is/are compared to reference data, in order to generate on the basis at least of this comparison an indication relating to the identity of the food product, in particular the rice variety or the membership in a class of food products having similar properties in terms of swelling during the soaking.

32. The method according to claim 31, comprising a second phase of identification after modification of the soaking temperature, in particular between 85 ° and 95 °.

11629689_1 (GHMatters) P111758.AU

33. The method according to any one of claims 31 and 32, comprising a step consisting in comparing the result of the measurement with reference data regarding a food product used previously and recorded as favorite food product by the cooker, and, depending on the result of the comparison, in notifying the user about the type of food product introduced.

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