AU2018215275A2

AU2018215275A2 - Cooker with analysis chamber

Info

Publication number: AU2018215275A2
Application number: AU2018215275A
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: 2019-09-26
Also published as: CN110475493A; EP3576586A1; WO2018142087A1; EP3576586B1; CA3052261A1; CN110475493B; AU2018215275A1; FR3062560B1; FR3062560A1

Abstract

The present invention relates to a cooker (1) including: -a chamber (3) for cooking a grain-based foodstuff (A), in particular rice; -an analysis chamber (30), distinct from the cooking chamber, for receiving a sample of the foodstuff; -means for analysing at least one property of the foodstuff received in the analysis chamber.

Description

COOKER WITH ANALYSIS CHAMBER [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.

11626632_1 (GHMatters) P111756.AU

2018215275 22 Aug 2019 [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] An embodiment of the invention may further improve cookers, in particular rice cookers. An embodiment of the invention, according to a first of its aspects, is a cooker comprising:

a. a chamber for cooking a grain-based foodstuff, in particular rice,

b. an analysis chamber, distinct from the cooking chamber, for receiving a sample of the foodstuff,

c. means for analyzing at least one property of the foodstuff received in the analysis chamber, said means also called measurement means.

[0012] By means of the invention, a measurement is performed on a sample of the foodstuff in the analysis chamber. The presence of the latter facilitates the implementation of the measurement, since the analysis chamber can be adapted especially to the measurement to be carried out. The analysis means provide at least one useful piece of information for cooking the foodstuff, in order to come as close as possible to the desired properties at the end of the cooking.

[0013] If applicable, the cooking chamber is also used for performing an additional measurement of a property of the foodstuff. For example, a quantity relating to the swelling of the foodstuff in the cooking chamber can be measured during a phase of soaking the foodstuff, and, on the other hand, another type of measurement can be performed in the analysis chamber. The foodstuff can then 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.

[0014] For example, the analysis means are configured to measure at least one characteristic of the foodstuff relating to the swelling force during the soaking, to the swelling degree during the soaking, to the swelling rate during the soaking, to the water content of the foodstuff, to the firmness of the grains, to the amylose content, to the protein content, to the gelatinization temperature and/or to a geometric characteristic of the rice grains, in particular the form and the dimensions.

11632811_1 (GHMatters) P111756.AU [0015] The measurement of the swelling force, of the swelling rate and/or of the swelling degree can be performed in the analysis chamber, in the presence of the sample of the foodstuff and water.

[0016] The invention can make it possible, by means of the analysis performed, to determine at least one property of the foodstuff, for example, a quantity relating to the swelling of the foodstuff, within the cooker, without using an external measurement instrument.

a. The measurement performed makes it possible to inform the appliance and/or the user about certain parameters of the foodstuff and to adapt the hydrothermal cooking cycle to said foodstuff, with a view to maximizing, for example, its nutritional and/or sensory potential. The measurement can be carried out automatically before each cooking, assuming that the user puts a sample of the foodstuff in the analysis chamber each time, 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 foodstuff.

[0017] By means of the measurement carried out by the cooker, the user can benefit from a cooking itinerary for each foodstuff, which is suitable for obtaining a desired property for said foodstuff, for example, a particular texture.

[0018] The invention can also make it less necessary for the user to perform a step of identification of the variety of the foodstuff 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 foodstuff. By means of the measurement performed by the cooker, the user can benefit from a cooking itinerary for each foodstuff, which is suitable for obtaining a desired property for said foodstuff, for example, a particular texture.

[0019] The invention can also make it less necessary for the user to perform a step of identification of the variety of the foodstuff 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 foodstuff.

11626632_1 (GHMatters) P111756.AU [0020] The invention also has 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.

[0021] In this case, the measurement by the analysis means of, for example, 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.

[0022] 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.

[0023] The term cooker here covers all the rice cookers, the multicookers, the pressure cookers, the steam cookers and the slow cookers.

[0024] Preferably, the analysis chamber has a clearly smaller volume than the volume of the cooking chamber; for example, the ratio between the volume of the analysis chamber and the volume of the cooking chamber is between 1/200 and 1/5, preferably between 1/100 and 1/10, better yet between 1/30 and 1/10. Thus, the analysis can be carried out on a reduced quantity of the foodstuff, which limits the losses.

[0025] Preferably, the cooking chamber and the analysis chamber do not communicate, that is to say a liquid in the analysis chamber can never reach the cooking chamber. The cooker can comprise a complete separation between the analysis chamber and the cooking chamber in order to avoid any risk of contamination of the cooking chamber by the content of the analysis chamber.

[0026] Preferably, the cooker has an automatic heating control for controlling the temperature in the cooking chamber.

[0027] The cooker can also comprise an element for heating the analysis chamber and a control loop for controlling the temperature in the analysis chamber.

[0028] In particular, the cooker can be arranged so that the measurement of the quantity relating to the swelling of the foodstuff is carried out while the temperature in

11626632_1 (GHMatters) P111756.AU 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.

[0029] The information delivered by the analysis 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.

[0030] The processing of the information can take place by accessing a data base making it possible to associate information delivered by the analysis means, for example, relating to a swelling force, a swelling degree and/or a swelling rate of the foodstuff, with a variety of said foodstuff 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.

[0031] 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 foodstuff, and, if applicable, to a desired property for the foodstuff at the end of the cooking, regarding, for example, the texture of the foodstuff. 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

11626632_1 (GHMatters) P111756.AU 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 foodstuff belongs, it can automatically adjust parameters of the hydrothermal cycle so as to obtain properties for the foodstuff 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.

[0032] The selection of a particular hydrothermal cycle suited to the variety of the foodstuff introduced in the cooker makes it possible to optimize the cooking quality and to maximize its nutritional and sensory potential, and to obtain, for example, the texture desired by the user.

[0033] The hydrothermal cycle proposed or selected by the cooker depending on the nature of the foodstuff 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 foodstuff 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 foodstuff. 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 foodstuff, 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

11626632_1 (GHMatters) P111756.AU 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.

[0034] The cooker can be arranged to enable the user to select at least one desired texture parameter for the foodstuff, 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 foodstuff 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.

[0035] The analysis 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.

[0036] Swelling degree denotes a quantity representing the relative swelling of the foodstuff during the soaking, that is to say the volume occupied by the foodstuff after swelling, with respect to the volume of the foodstuff before swelling.

[0037] Swelling rate denotes a quantity representing the variation of the volume of the foodstuff over time.

[0038] Swelling force denotes the force of expansion exerted by the foodstuff during its swelling.

[0039] The analysis 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.

[0040] The measurement of the swelling degree and/or of the swelling rate of the foodstuff can be performed directly on the foodstuff, by detecting, for example, a change in level of the surface of the foodstuff during the soaking.

[0041] In a variant, the measurement is performed indirectly, by determining, for example, a volume of water absorbed by the foodstuff during the soaking.

[0042] The analysis 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

11626632_1 (GHMatters) P111756.AU case, the analysis means can comprise a sensor facing the surface of the foodstuff 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.

[0043] In a variant, the analysis means comprise an element immersed at least partially in the foodstuff during the soaking.

[0044] The optical analysis means can be suitable for detecting a change in level of the surface of the foodstuff or preferably of a target element arranged on the surface of the foodstuff, which accompanies the movement of the surface of the foodstuff during the swelling.

[0045] The optical analysis 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 quantity 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 foodstuff.

[0046] The above-mentioned target element can act as a light reflector and facilitate the action of the optical analysis means. For example, the target element has a better reflectivity than the foodstuff itself and thus facilitates the reflection of a light beam, in particular a collimated beam.

[0047] The target element is preferably centered in the analysis chamber. To this effect, the target element can occupy, in particular, the entire internal area of the analysis chamber.

[0048] The analysis chamber can be defined at least in part by a removable pot received in an accommodation situated, for example, to the side of the tank defining the cooking chamber.

[0049] The analysis means can be arranged in different sites of the cooker and are, for example, shifted into a cover of the cooker. In this case, the analysis means can comprise a sensor facing the surface of the foodstuff present in the analysis chamber. This sensor is, for example, integrally connected to the cover of the cooker. The sensor

11626632_1 (GHMatters) P111756.AU is advantageously protected, when it is an optical sensor, by a shielding window, for example, made of glass or silicon.

[0050] In a variant in which the sample of the foodstuff is placed in the analysis chamber with water, the analysis means can comprise an element immersed at least partially in the foodstuff during the soaking.

[0051] The analysis means, when they operate by means of an optical measurement, can be suitable for detecting a variation in level of the surface of the foodstuff, or better yet of a target element arranged on the surface of the foodstuff, which accompanies the movement of the surface of said foodstuff during the swelling. The optical analysis 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 can be useful for introducing water in a measured manner, making it possible to compensate for the amount absorbed by the foodstuff.

[0052] The target element can act as a light deflector and facilitate the action of an optical sensor. For example, the target element can have a better reflectivity than the foodstuff itself and thus facilitate the reflection of a collimated light beam.

[0053] When the detection is non-optical, for example, acoustic, magnetic or capacitive, the analysis means can be sensitive to the position occupied by the target element, for example, due to the material of which this element is made.

[0054] In an embodiment example, the analysis means comprise an optical sensor, for example, an infrared sensor, in particular in the near infrared, so as to be less sensitive to the level of the soaking water and/or to the glass of a shielding window protecting the sensor, for example.

[0055] The optical analysis 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.

[0056] In an embodiment variant, the analysis means comprise a magnetic sensor, for example, a Hall effect sensor or an inductive sensor, or a capacitive sensor.

[0057] In this case in particular, the analysis means can comprise a probe directed toward the foodstuff and supported, for example, on the surface of the foodstuff.

11626632_1 (GHMatters) P111756.AU [0058] 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 takes place within the detector, for example, capacitively or inductively.

[0059] Preferably, the probe is implemented with, at its end, a head which enables it to rest on the foodstuff without sinking excessively into it. This head can consist of a flange oriented perpendicularly to the rod.

[0060] 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.

[0061] The analysis means can also comprise a detector which is immersed with the foodstuff in the analysis chamber. This detector rests, for example, by one end on the bottom of the analysis chamber, and it is arranged to detect the level of the foodstuff 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 foodstuff, 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 extent of the surface of the detector which is immersed in the water and/or the foodstuff.

[0062] The detector of the analysis means, in particular when it is arranged in the chamber with the foodstuff, can be arranged to transmit its information through a wireless link to a receiver integrated in the cooker or outside of the cooker.

[0063] The detector can be fastened, if applicable, in a detachable manner in or on the analysis chamber, for example, on the bottom of the analysis 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 example, the detector comprises a magnet which contributes to immobilizing it in the analysis chamber at least during the soaking phase.

[0064] In a variant, the detector extends from the bottom of the analysis chamber, preferably vertically, in a non-detachable manner.

11626632_1 (GHMatters) P111756.AU [0065] The analysis means can also comprise a texturometer for measuring the swelling force.

[0066] 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 measurement performed in the analysis chamber, for example, connected with a quantity representing the swelling force, the swelling degree and/or the swelling rate.

[0067] 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.

[0068] The interface can be arranged to allow the user to activate or not activate the analysis means and/or to enter preferences regarding the desired result at the end of the cooking, for example, a texture result.

[0069] 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.

[0070] 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.

[0071] Another object of the invention is a method for measuring a quantity representing the swelling force, the swelling degree and/or the swelling rate of a foodstuff present in an analysis chamber of a cooker, distinct from the cooking chamber, in which, during a step of soaking the foodstuff in this analysis chamber, a swelling force and/or a variation in the level of the foodstuff 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 of at least the variation thus detected.

[0072] In an embodiment example, the change in the level of the foodstuff during the soaking phase in the analysis chamber is used for determining the variety of the foodstuff or a class of similar varieties in terms of swelling during the soaking.

[0073] In a variant, the measurement of the level of the soaking water is used to determine the variety of the foodstuff or a similar variety in terms of swelling during the soaking, by measuring moreover an amount of water introduced into the analysis

11626632_1 (GHMatters) P111756.AU chamber containing the foodstuff during the soaking, this introduction being carried out in a controlled and measured manner depending on a detection of a change in the level of the soaking water.

[0074] 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.

[0075] The measurement can be repeated while the foodstuff is present in the analysis chamber of 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.

[0076] The foodstuff 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.

[0077] Once the measurements have been carried out, a corresponding message can be delivered to the user.

[0078] 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.

[0079] 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 the properties of the foodstuff, for example, at least one physicochemical property of the foodstuff, for example, the amylose content, the protein content, the gelatinization temperature and/or a geometric characteristic of the grains of the foodstuff, for example, the form or a dimension, this data being determined on the basis of said information or, if applicable, by additional

11626632_1 (GHMatters) P111756.AU 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 on a terminal communicating through a wireless link with the cooker.

[0080] Another object of the invention, according to another of its aspects, is a method for cooking a foodstuff by means of a cooker according to the invention, as defined above, in which a program for cooking the foodstuff is determined and/or proposed to the user and/or is made user-selectable depending at least on the information from the analysis means, for example, information representing the swelling force, the swelling rate and/or the swelling degree of the foodstuff, in particular by comparing this information to reference data. This comparison, if applicable, makes it possible to also determine at least one physicochemical property of the foodstuff, 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.

[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.

[0083] Another object of the invention is a method for identifying a foodstuff present in a cooker, in particular in a cooker as defined above, in which, during a first phase of identification of the foodstuff in the analysis chamber, the swelling force, the swelling degree and/or the swelling rate during the soaking at a temperature T between 70 °C and 77 °C, for example, between 70 °C and 75 °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 foodstuff, in particular the rice variety or the membership in a class of foodstuffs having similar properties in terms of swelling during the soaking.

11626632_1 (GHMatters) PH1756.AU [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 foodstuff used previously and recorded as favorite foodstuff in the cooker, and, depending on the result of the comparison, in notifying the user about the type of foodstuff introduced.

[0087] 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:

- figure 1 represents an example of a cooker according to the invention, with cover open,

- figure 2 is a diagrammatic axial section of the cooker of figure 1,

- figure 3 diagrammatically represents analysis means comprising a texturometer,

- figures 4A to 4D are views similar to figure 3 of variants of analysis means,

- figure 5 is a block diagram of an example of a control circuit of a cooker according to the invention,

- figure 6 illustrates an example of processing of data provided by the measurement means, and

- figure 7 illustrates the change as a function of the time of the height of the bed of rice during the soaking at 75 °C, for two rice varieties.

[0088] In figures 1 and 2, 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.

[0089] The housing 4 accommodates within the base portion 7 a tank 5 defining a cooking chamber 3, in which the foodstuff A to be cooked, in this case rice, is

11626632_1 (GHMatters) P111756.AU introduced with water W. 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.

[0090] 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.

[0091] The electric system 8 comprises one or more electrical heating resistors.

[0092] The cooker 1 is provided for being connected to a power socket by a cord, not represented.

[0093] The cooker 1 comprises an analysis chamber 30 distinct from the cooking chamber 3, in which a sample of the foodstuff A is introduced for the purpose of measuring at least one of its properties, and in particular for identification.

[0094] The analysis chamber 30 can be arranged, in particular, 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.

[0095] The analysis chamber 30 is defined, for example, by a pot 31 which can be closed by a stopper 32 borne by the cover 6, when the latter folded down on the base portion 7.

[0096] The volume of the pot 31 is less than that of the tank 5. Preferably, the pot 31 is received, just like the tank 5, in a detachable manner in an accommodation of the base portion 7, so as to facilitate its cleaning and emptying.

[0097] According to the invention, analysis means are provided for measuring at least one property of the foodstuff arranged in the analysis chamber 30.

[0098] For example, a texturometer 300 is used, as illustrated in figure 3, making it possible to find out the swelling force of the rice during the soaking. Different rice varieties present different soaking forces over time, and by observing the soaking force and comparing it with reference data, it is thus possible distinguish between varieties.

[0099] The analysis means can also be used for measuring a quantity representing the swelling degree and/or the swelling rate of the foodstuff placed in the pot 31. In this case, the sample is introduced with water so as to carry out a soaking, and the pot 31 can be heated to temperature that accelerates the swelling of the foodstuff A.

11626632_1 (GHMatters) P111756.AU [00100] During the soaking, which preferably takes place at a predefined temperature, for example, at approximately 70 °C, the foodstuff A tends to absorb water and swell, the extent of this swelling varying depending on the varieties of the foodstuff and also possibly depending on the temperature. The swelling can be accompanied, within the foodstuff, by chemical reactions such as hydration or gelatinization.

[00101] As illustrated in figure 4A, the pot 31 is filled at time to with the foodstuff A to an initial height hO.rice, and the initial height of the water W is equal to h.water, which is greater than the initial height hO.rice.

[00102] 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 foodstuff at the end of the soaking step.

[00103] After the swelling, at time ti, the height of the foodstuff A has become hl.rice. [00104] The analysis means are configured in the example of figure 4A to deliver information representing the swelling degree and/or the swelling rate of the foodstuff A in the chamber 30, during the soaking step.

[00105] In the example of figure 4A, these analysis means comprise an optical sensor 2 which is borne by the cover 6 and which remotely detects a change in the level of the foodstuff A in the pot 31.

[00106] The optical sensor 2 is oriented so as to face the bottom of the chamber 30. It can be protected from liquid splashes by a transparent shielding window, for example, made of glass.

[00107] The beam emitted can be a collimated beam. The wavelength of this beam is selected to be compatible with the presence of water above the foodstuff A and with the possible passage through a protective shielding window. Preferably, the wavelength is in the infrared, better yet in the near infrared.

[00108] The optical sensor 2 can be an optical sensor acting by triangulation, comprising an emitter of a light beam at 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 knowledge of this angle.

11626632_1 (GHMatters) P111756.AU [00109] 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.

[00110] The optical sensor 2 can also be a sensor for confocal measurement by chromatic coding. 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.

[00111] The analysis means can have no mobile element. In a variant, the analysis 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 foodstuff, the detection of a change in the level of the foodstuff taking place after the movement necessary for refocusing. In the example of figure 4A, the optical sensor 2 makes it possible to detect a change in the level of the surface Sa of the foodstuff during the soaking.

[00112] 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 analyzing the foodstuff, this program comprising a soaking phase. At least one other measurement is performed at time ti, after a predefined duration.

[00113] The swelling degree T_g(ti) at time ti can be determined by the computation of the amount (hl.rice - ho.rice)/ho.rice· [00114] It can be advantageous to carry out a series of measurements of the level of the surface of the foodstuff A over time during the soaking step, so as to know the change of the swelling rate of the foodstuff A over time and the history of the absorption of water by the foodstuff, since several varieties of the foodstuff 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.

[00115] In order to facilitate the measurement of the swelling of the foodstuff A, the cooker 1 can comprise a target element which is placed on the surface of the foodstuff

11626632_1 (GHMatters) P111756.AU

A in the analysis chamber 30, so as to follow the level of the surface of the element when the foodstuff A swells.

[00116] In figure 4B, an analysis chamber 30 comprising such an element 10 used as target for the optical sensor 2 is represented.

[00117] The element 10 has a density which prevents it from floating in the water contained in the chamber 30 and which causes it to rest against the surface Sa of the foodstuff, as illustrated in figure 4B.

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

[00119] Preferably, the element 10 is made of metal, for example, of stainless steel. A representative quantity of the swelling rate of the foodstuff 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.

[00120] The target surface Sc of the element 10 can be immersed in the water, including at the end of soaking. In a variant, the element 10 is implemented with a sufficient height to enable it to remain above water level during the soaking phase, which can limit disturbances connected with refraction at the interface between the water and the air.

[00121] In the examples of figures 4A and 4B, the swelling of the foodstuff A is monitored in a direct manner by a measurement of the level of the surface Sa of said foodstuff or of a target surface Sc placed on the foodstuff A and moving with it.

[00122] It is also possible to determine a quantity representing the swelling of the foodstuff in an indirect manner 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 absorbed by the foodstuff during the soaking phase and which causes its swelling. The swelling degree is thus connected with the absorbed water amount and the same applies to the swelling rate.

[00123] An initial volume of water VO.water is added to the analysis chamber 30 at the beginning of the soaking step at to in such a manner that the initial height of the water is equal to the initial hO.rice of the foodstuff A.

11626632_1 (GHMatters) P111756.AU [00124] 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 foodstuff A.

[00125] At the end of the soaking step, the water introduced is no longer absorbed by the foodstuff, and the amount of water added represents the swelling of the foodstuff.

[00126] In this example, the cooker 1 is produced so as to make it possible to add water to the pot 31 from a water tank, not represented.

[00127] 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.

[00128] 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.

[00129] The measured introduction of the water can be implemented by using a target element 10 placed on the foodstuff A. For example, the time when the element 10 emerges from the water can be detected by means of an optical measurement. For example, the measuring 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 absence of water covering the element 10.

[00130] The analysis means can be arranged to detect the time when the level of water in the pot 31 exceeds the level of the element 10, and the cooker 1 can comprise a control loop which triggers and stops the filling so as to maintain the water level even with the target surface of the element 10 over time.

[00131] Knowledge of the amount of water added over time provides information about the swelling rate.

[00132] In reference to figure 4C, an embodiment variant of the cooker 1 will now be described, in which the detection means comprise a sensor comprising a probe 13 mechanically connected to a detector 12 borne by the cover 6, in such a manner that a displacement of the probe 13 is detected by the detector 12.

11626632_1 (GHMatters) P111756.AU [00133] The probe 13 comprises, for example, a head 15 in the form of a sufficiently broad flange to rest on the surface of the foodstuff A without sinking into it, and a rod which is engaged in the detector 12.

[00134] The probe 13 moves so as to accompany the swelling of the foodstuff A, the rod 16 is sinks to varying degrees in the detector 12, and the latter can be configured to deliver a signal representing the movement of the rod 16 when the latter rises, this movement being connected with the swelling of the foodstuff A.

[00135] The detection of the rise of the rod 16 within the detector 12 is carried out, for example, inductively, capacitively or optically.

[00136] 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.

[00137] 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.

[00138] 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.

[00139] The probe 13 can also move a potentiometer, for example, a linear or rotary potentiometer, within the detector 12.

[00140] The probe can rest by its own weight against the foodstuff A; in a variant, a return spring contributes to pressing the probe against the foodstuff A. This can help in settling the foodstuff A under the probe and improve the precision of the measurement. 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.

11626632_1 (GHMatters) P111756.AU [00141] 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.

[00142] If applicable, the rod 16 can protrude above the top of the cover 6 while rising, thanks to a corresponding opening provided therein.

[00143] In a non-illustrated variant, the analysis means comprise a probe which is deployed in the analysis chamber 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.

[00144] The analysis means can also be completely detachable and arranged in the chamber 30 when the foodstuff A is present therein, as illustrated in figure 4D.

[00145] The analysis means are present, for example, in the form of an element forming a detector 22, having an elongate form, which is immersed in the foodstuff, and preferably oriented vertically.

[00146] 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.

[00147] The analysis means can comprise an optical, capacitive, inductive or other sensor, which is sensitive to the height of the foodstuff and/or of the water in which the foodstuff is soaking.

[00148] Preferably, the element 22 is in contact with the bottom of the pot 31. It can be suitable for detecting such contact.

[00149] The element 22 can be used for directly measuring the swelling of the foodstuff, or, in a variant, for carrying out an indirect measurement of the swelling via the measurement of the amount of water absorbed, as described above.

[00150] In figure 5, an example of a control circuit 100 of the cooker 1 is diagrammatically represented. This control circuit 100 communicates, for example, via a bidirectional link 101 with the analysis means.

11626632_1 (GHMatters) P111756.AU [00151] The control circuit 100 is, for example, based on a microprocessor or a microcomputer.

[00152] 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 above-mentioned electric system 8, placed under the tank 5.

[00153] 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.

[00154] 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.

[00155] 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.

[00156] In figure 6, the processing of the data from the analysis means is illustrated. In this figure, the data resulting from the measurement(s) performed on the foodstuff A has reference numeral 220. These measurements are, for example, the measurement of a quantity representing the swelling of the foodstuff A during the soaking, and/or a measurement of an absorption spectrum by the above-mentioned spectrometer 300.

[00157] This data 220 is compared to reference data 230 from a data base 240.

[00158] For example, the data base 240 lists a set of values of change 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 7.

[00159] 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.

[00160] The Korean rice does not have the same kinetics as that of the Japanese rice, although they have similar gelatinization temperature peaks, which makes it possible to differentiate them during the soaking.

11626632_1 (GHMatters) P111756.AU [00161] If 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.

[00162] 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.

[00163] It can be seen that, by comparing the history of the change of the swelling of the foodstuff A contained in the cooker 1 with these reference curves, one can determine which variety the foodstuff A resembles most closely and thus automatically identify the variety of the foodstuff.

[00164] The processing of data 220 can be carried out completely internally within the cooker 1, since the data base 240 is integrated in it.

[00165] 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.

[00166] This can make it possible to benefit from a greater computation power, if applicable.

[00167] Once the variety of the foodstuff A or the class of foodstuffs having a similar behavior and, if applicable, other properties of the foodstuff 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.

[00168] 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 foodstuff 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 best suited hydrothermal cycle best suited for obtaining the desired properties, for example, by means of models predicting the change of at least one

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2018215275 22 Aug 2019 property of the foodstuff 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.

[00169] The cooker can comprise or have access to hydrothermal cycle models depending on the nature of the rice, its form, its desired gustatory properties and/or nutritional value.

[00170] 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.

[00171] Naturally, the invention is not limited to the examples which have just been described.

[00172] For example, the invention can apply to foodstuffs other than rice.

[00173] In the claims which follow and in the preceding description of the invention, except where the context requires otherwise due to express language or necessary implication, the word “comprise” or variations such as “comprises” or “comprising” is used in an inclusive sense, i.e. to specify the presence of the stated features but not to preclude the presence or addition of further features in various embodiments of the invention.

[00174] It is to be understood that, if any prior art publication is referred to herein, such reference does not constitute an admission that the publication forms a part of the common general knowledge in the art, in Australia or any other country.

Claims

1. A cooker (1) comprising:

- a chamber (3) for cooking a grain-based foodstuff (A), in particular rice,

- an analysis chamber (30), distinct from the cooking chamber, for receiving a sample of the foodstuff, the analysis chamber having a smaller volume than that of the cooking chamber,

- means for analyzing at least one property of the foodstuff received in the analysis chamber.

2. The cooker according to Claim 1, the analysis means being configured to measure at least one characteristic of the foodstuff relating to the swelling force during the soaking, the swelling degree during the soaking, the swelling rate during the soaking, the water content of the foodstuff, the firmness of the grains, the amylose content, the protein content, the gelatinization temperature and/or a geometric characteristic of the rice grains, in particular the form and the dimensions.

3. The cooker according to any one of Claims 1 and 2, the ratio between the volume of the analysis chamber and that of the cooking chamber being between 1/200 and 1/5, preferably between 1/100 and 1/10, better yet between 1/30 and 1/10.

4. The cooker according to any one of the preceding claims, being arranged so that a measurement of a quantity relating to the swelling of the foodstuff 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, in particular equal to 75 °C, or even higher, in particular possibly reaching 95 °C.

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

6. The cooker according to any one of the preceding claims, being arranged to select or to propose to the user, depending at least on information delivered by the analysis means, a hydrothermal cycle suited to the variety of the foodstuff.

7. The cooker according to any one of the preceding claims, the analysis means being configured to perform a measurement of the swelling degree or of the swelling rate of

11632811_1 (GHMatters) P111756.AU

2018215275 22 Aug 2019 the foodstuff contained in the analysis chamber with water, directly on the foodstuff, by detecting a change in the level of the surface of the foodstuff during the soaking.

8. The cooker according to any one of the preceding claims, in which at least one parameter of a program for cooking the foodstuff is automatically determined based at least on information delivered by the analysis means.

9. The cooker according to any one of the preceding claims, having a humanmachine interface (110) comprising a display which makes it possible to display at least one piece of information connected with the analysis performed by the analysis means, in particular the rice variety, and preferably parameters of a hydrothermal cycle proposed to the user, in particular depending on the identified variety, and, if applicable, on preferences entered by the user, in particular regarding the desired texture.

10. The cooker according to any one of Claims 1 to 9, being arranged to enable the user to select at least one desired texture parameter for the foodstuff, in particular a firmness 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 foodstuff at least depending on, on the one hand, said information determined by means of the analysis 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.

11. A method for analyzing at least one property of a foodstuff, characterized in that said property is analyzed while a sample of the foodstuff is present in an analysis chamber (30) of a cooker, in particular a rice cooker, having a cooking chamber distinct from the analysis chamber, the analysis chamber having a smaller volume than that of the cooking chamber.

12. The method according to Claim 11, the ratio between the volume of the analysis chamber and that of the cooking chamber being between 1/200 and 1/5, preferably between 1/100 and 1/10, better yet between 1/30 and 1/10.

13. The method according to Claim 12, in which, at least on the basis of information delivered by the analysis means, a physicochemical property of the foodstuff is determined, in particular the amylose content, the protein content, the gelatinization temperature and/or a geometric characteristic of the rice grains, in particular the form and the dimensions.

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2018215275 22 Aug 2019

14. A method for cooking a foodstuff by means of a cooker according to any one of Claims 1 to 11, in which a program for cooking the foodstuff is determined and/or proposed to the user and/or made user-selectable depending at least on information delivered by the analysis means, in particular by comparing this information with reference data enabling the determination of at least one physicochemical property of the foodstuff, in particular the amylose content, the protein content and/or the gelatinization temperature.

15. A method for identifying a foodstuff present in the analysis chamber of a cooker as defined in any one of Claims 1 to 11, in which, during a first identification phase, the swelling force, the swelling degree and/or the swelling rate is/are observed during the soaking of the foodstuff at a temperature between 70 °C and 75 °C, and this swelling degree and/or this swelling kinetics is/are compared with reference data in order to generate, on the basis at least of this comparison, an indication relating to the identity of the foodstuff, in particular the rice variety.