DE102013218785B4 - Method and device for cooking food - Google Patents

Abstract

Method for cooking food (30a, 30b) at a cooking location (14) with a temperature detection (18) of a hob (11), comprising the steps of: - heating the water (27) in the pot (26) in such a way that the Temperature of the water is still below the desired and adjustable cooking temperature, - the water (27) in the pot (26) is heated for a calibration process for temperature setting to a target calibration temperature below the desired cooking temperature, - the temperature is detected by a controller (20) in the case of a hob (11) with hob plate (12) with a temperature sensor (18) on the bottom of the hob plate, - after reaching the target calibration temperature, an optical and / or acoustic signaling to the operator to measure the actual calibration temperature and manual input in the controller (20), - then the actual temperature of the water as actual calibration temperature by the operator with a sep The measured actual calibration temperature is entered manually into the controller (20) of the cooking station (14) the temperature detection of the hotplate, - starting from the actual calibration temperature based on the known temperature difference between the cooking temperature and actual calibration temperature or target calibration temperature heated the hotplate (14) the water (27) in the pot (26) to the cooking temperature, - the food is over a longer period of more than half an hour in a pot in water prepared with heating, - while cooking the food (30a, 30b) a cooking temperature in the pot (26) remains as equal as possible and has a maximum fluctuation of 2 ° C. , - the temperature of the water (27) in the pot (26) is detected and the operator is only then to measure the temperature of the actual calibration temperature when the temperature of the water in the pot changes by less than 3 ° C or less than 1 ° C over a period of at least one minute.

Description

The invention relates to a method for cooking food at a cooking area, in particular a so-called so-vide method, as well as a device designed to carry it out.

In the sous-vide method, food, especially meat, is vacuum-packed in a plastic bag and cooked at a relatively low temperature of, for example, 55 ° C to 65 ° C for a long time, for example one hour or more. It is very important that this temperature is kept constant. A lower temperature than the desired or predetermined is often not sufficient for the desired cooking result or meat would remain raw. A temperature a few degrees higher could cause overcooking, which is also undesirable. Therefore, it is important to be able to set a cooking temperature on the one hand as accurately as possible and on the other to keep this exactly set cooking temperature for a long time as accurately as possible.

From the DE 102005031392 A1 is a hob known with a way to adjust a setpoint temperature. A temperature sensor is placed at a location below a cooktop panel of the cooktop. A calibration device is provided, which can be made passive as a field with a thermochromic color or can be actively formed with a transponder. It is applied to the top of a cooking vessel bottom.

From the EP 2094059 A2 is another hob known with a temperature sensor on a bottom of a hob plate. By means of an at least partially automated calibration program, a thermal parameter can be determined and assigned to an electrical characteristic of a particular pot.

From the DE 20023460 U1 It is known to determine a core temperature of a food by means of a manually pluggable thermometer as a probe. Thus, a heater for a cooking pot in which the food is located, can be controlled directly.

From the DE 102009042305 A1 For example, a cooking device is known for cooking foods in a water bath as a sous vide method. A thermometer may be attached to a bag provided therefor for watertight closure of the food, which has a transmitter and so can send the temperature to a controller of a heater for a pot in which the food is cooked.

Another method for cooking a food in the sous-vide process is from the CH 692174 A5 known. There, a temperature probe can be inserted at a special implementation in a special enclosure for a food to be cooked. By means of a cable, the detected temperature or core temperature of the food to a monitor or the like. for visual control.

Task and solution

The invention has for its object to provide an aforementioned method and a device suitable for its implementation, with which problems of the prior art can be avoided and it is in particular possible to achieve a cooking temperature exactly to keep accurate for a long time and In particular, a sous-vide method comfortable to perform on an otherwise normal hob without special cooking equipment.

This object is achieved by a method having the features of claim 1 and a device designed to carry it out with the features of claim 8. Advantageous and preferred embodiments of the invention are the subject of further claims and are explained in more detail below. Some of the features are described only for the method or only for the device. However, they should be able to apply independently for both the method and the device independently. The wording of the claims is incorporated herein by express reference.

It is provided in the method that the food is prepared at a cooking place, in particular a cooktop with several cooking zones, for a longer time of more than half an hour or more in a pot or other cooking vessel in water with Garen or with heating. During cooking of the food, a cooking temperature in the pot, ie the temperature of the water remains as equal as possible and has a fluctuation range of a maximum of 2 ° C, in particular a maximum of 1 ° C or even only 0.5 ° C. A heating of the water in the pot, in which a food can already be inserted or not, is carried out according to the invention such that the first to be reached temperature of the water is still below the desired and set by the operator previously set cooking temperature or such a lower temperature first should be achieved. Then, a calibration process is performed, with which a temperature detection at the cooking place, which takes place via a control of the hob or a hob, calibrated or adjusted precisely. For this, the water in the pot to a certain heated predetermined set calibration temperature, which is below the desired cooking temperature. It may, for example, be 5 ° C to a maximum of 10 ° C lower. The achievement of this temperature is monitored or regulated by the temperature detection at the hob itself, so it is not actual, but only those detected by the temperature detection. Even if the temperature detection at the cooking zone is not working exactly, but has an inaccuracy of a few ° C, so that the target calibration temperature is still very close to the desired cooking temperature and advantageous especially below. However, it can be kept constant by the temperature detection. At a desired cooking temperature of for example 56 ° C, the temperature detection can therefore control a target calibration temperature of 51 ° C by appropriately driving a heater of the hotplate to reach this temperature or until the temperature measurement measures exactly this target calibration temperature.

Then, the actual temperature of the water in the pot is measured by an operator as a so-called actual calibration temperature. This actual calibration temperature is then entered into a control of the hob or hob. Thus, the controller knows that there may be a temperature deviation, so the temperature detection is not yet calibrated correctly. Starting from the actual calibration temperature, the temperature detection can then be calibrated using the known or calculable temperature difference between the cooking temperature and the actual calibration temperature or setpoint calibration temperature so that the cooking area can heat the water in the pot to exactly the desired cooking temperature under the control of the calibrated temperature temperature detection. If the deviation between the target calibration temperature and the actual calibration temperature is, for example, 3 ° C., then the desired cooking temperature can be adjusted or corrected by this 3 ° C. or the temperature detection can be calibrated accordingly.

The heating device may basically be a radiant heater, a cast hotplate, an induction coil or a gas burner. Because of the better controllability, especially at low temperatures, the constantly operated induction coils or a gas burner are preferred to the clocked radiant heaters or cast hotplates.

A temperature detection performed by the controller has a temperature measurement at some distance below the pot. A temperature measurement in the pot of course gives the most accurate and, so to speak, most correct value for the finally relevant information of the temperature of the water in which the cooking process is to take place. On the other hand, can easily be done by the calibration process described a conversion of the temperature with some distance under the pot, since the control knows so to speak by the calibration that it should change from the actual calibration temperature by a certain temperature difference or with this temperature difference on the Garden temperature should come. A temperature detection in a cooktop with a cooktop panel by means of a temperature sensor on the underside of the cooktop panel has the great advantage that installation and signal transmission are easier.

A detection of the calibration temperature by the operator is done with a separate thermometer that keeps the operator, for example, just in the water in the pot. The input of the measured actual calibration temperature into the controller is done by hand, so that a relatively simple thermometer can be used, which can serve other purposes. Above all, the input is very simple or the necessary effort is much lower than for a signal transmission, in particular a wireless, including all necessary signal transmission means.

For a previously mentioned automated method for detecting and transmitting the actual calibration temperature to the controller, a temperature measuring device with signal transmission can be provided, in particular with a wireless signal transmission by radio, SAW or transponder technology. This temperature measuring device is advantageously in the pot in the water and thus also gives a very accurate actual calibration temperature to the controller. Alternatively, it may be attached to the outside of a pot as needed, for example, manually by an operator extra for this purpose. The detection and transmission of the actual calibration temperature to the controller can then be triggered automatically by the controller without the necessary intervention of the operator.

It can also be advantageously provided that an aforementioned thermometer or an aforementioned temperature measuring device is attached to a pot insert for placement in the pot and for receiving the food to be cooked. Such pot inserts are basically known and prevent touching or tight packing of individual pieces of food to be cooked, they also place it with some distance above the bottom of the pot. Preferably, the thermometer or the temperature measuring device is arranged in a middle height range of the pot insert. An indicator advantageously points upwards, so that it can be recognized by an operator well and above all quickly and without movement of the pot insert. In this case, the thermometer or the temperature measuring device or their display slightly above the pot insert upwardly or be adjustable in height, so that the display over the water level protrudes for an even better and faster reading. Even if the temperature detection here is not permanently necessary, but just to calibrate, can be done in this way quite generally at the required time reading or detecting the temperature quickly and without interference with the pot or the functional state of the entire system, so that possible temperature distortions or fluctuations can be avoided.

If the desired calibration temperature is reached by the temperature detection of the cooking area itself, then an optical and / or acoustic signaling to the operator. This serves as a request to measure the actual calibration temperature by the operator connected to a manual input to the controller, advantageously to a control device for the cooking area with display and control or input elements.

In a further embodiment of the invention can be provided that an operator inputs a cooking time for the food to be cooked. Alternatively, in a controller with more input and display options, the type of food can be entered, optionally a certain cooking level and the amount or weight of the food. From this, the controller calculates the necessary cooking time on the basis of stored values or algorithms. When this cooking time is reached, advantageously an optical and / or acoustic signaling to the operator to be able to recognize that the cooking process is completed. Under certain circumstances, after the end of the cooking time or the end of the cooking process, a power reduction at the hob can be made, which is at least 5% to 25%.

The introduction of the food to be cooked in the pot can be done at the beginning of the cooking process, after the calibration or after reaching the desired cooking temperature. Advantageously, the food is introduced before reaching the desired cooking temperature, so that upon reaching the same no major changes in temperature in the overall system, even if the temperature detection of the cooking area together with regulating the heating power could compensate for this.

On the one hand, the calibration process described above can be carried out in this way each time a food is prepared, in particular with a simple configuration of the controller, including input / output means. Then it simply serves to precisely control the desired cooking temperature in each case. In an embodiment of the invention can be provided that here the amount of water present in the pot is entered manually by the operator in the controller, alternatively, as a certain prescribed amount is specified. This should be done before or at the latest at the beginning of heating the water or operating the hob. In this case, as mentioned above, the type and amount of food to be cooked are entered. Then, the controller can perform better the start of the target calibration temperature, as an energy input can be better controlled and an overshoot of the temperature can be better prevented when the quantities to be heated are known.

In an alternative embodiment of the invention, the calibration process for a particular pot and a certain amount of water can be performed therein and then stored this pot together with an individual identifier together with the amount of water and values for the time of reaching the target calibration temperature in the controller become. Under certain circumstances, even a temperature of the water in the pot can be entered. Such a data record can then be stored together with the identifier of the pot, the amount and possibly temperature of the water and the measured times for reaching the target calibration temperature in the controller. Further cooking operations with this method can then be carried out without calibration process with exactly this pot and with this specific amount of water, optionally also with the predetermined temperature for the water. For example, the manual step of the calibration process can be dispensed with for subsequent cooking processes and an operator only has to enter the necessary inputs into the controller at the beginning of the cooking process.

As an interface for an operator or for input and output is advantageously a display or a display of an operating device of the hob of the hob. This can simply be provided with several seven-segment displays, advantageously with a graphics-capable display for displaying text and numbers. Associated controls should be provided, advantageously in the form of touch switches. Thus, advantageously in a particular order, the desired cooking temperature, the desired cooking time and optionally cooking quantity, food to be cooked, Gargutdicke and cooking weight can be entered and then later also the detected target calibration temperature. In the case of a graphics-capable display, this information can be entered individually according to explicit and detailed request by the controller by means of the operating elements. Of course, here is also a voice input or input via separate mobile devices such as smartphones or tablet computers possible.

If in a more automated implementation of the method, the amount of water entered or even specified by the controller and thus known, possibly also a special pot and / or a water temperature, the controller to achieve the target calibration temperature based on this information, the necessary and in calculate the amount of energy to be injected. Thus, the cooking zone according to a corresponding temperature-time profile, the pot of water to heat to this target calibration temperature. Under certain circumstances, then the power at the cooking area can be reduced slightly to avoid an inertia-induced overshoot of the temperature at the hob, which would be very disturbing. Are pot and water volume of the controller known, possibly also the water temperature, it may possibly even be dispensed with the calibration process.

A trained for carrying out this method device just has at least one hotplate with any kind of heating on and a controller for this, this control can be designed for a whole hob as a device with multiple cooking zones. In this case, in particular with regard to the aforementioned temperature detection in a whole hob, only one of the cooking zones for performing this method may be formed, so that the effort can be limited. In principle, it can be assumed that such a sous-vide process is usually carried out only at a cooking place or only with a foodstuff with a temperature.

These and other features will become apparent from the claims but also from the description and drawings, wherein the individual features each alone or more in the form of sub-combinations in an embodiment of the invention and in other fields be realized and advantageous and protectable Represent embodiments for which protection is claimed here. The subdivision of the application into intermediate headings and individual sections does not limit the general validity of the statements made thereunder.

list of figures

• 1 Eine schematische Darstellung eines erfindungsgemäßen Kochfelds mit Kochstelle und Topf samt Topfeinsatz mit Temperaturmesseinrichtung daran,
• 2 das Kochfeld aus 1 ohne Topfeinsatz und mit manuell eingebrachtem Thermometer und
• 3 ein Diagramm der Temperatur über der Zeit für die Temperaturen des Wassers und des Lebensmittels.

Embodiments of the invention are shown schematically in the drawings and are explained in more detail below. In the drawings show:

• 1 A schematic representation of a cooking hob according to the invention with cooking area and pot, including pot insert with temperature measuring device on it,
• 2 the hob off 1 without pot insert and with manually inserted thermometer and
• 3 a graph of temperature over time for the temperatures of water and food.

Detailed description of the embodiments

In 1 schematically is a hob according to the invention 11 shown with a hob plate 12 and a cooking area 14 Thereby, being advantageous the hob 11 generally several cooking zones 14 having. The cooking area 14 or their size is determined by a below the hob plate 12 arranged heating device 16 defined, which is advantageous in the present case, an induction heater. It has a temperature sensor at 18 on its upper side, which rests against the underside of the hob plate and thereby at least their temperature can also very well capture. This temperature sensor 18 , which is known in induction heaters, mainly serves to detect the temperature of the induction heater itself as protection against overheating and even for functions of a temperature detection of a on the hob 14 set up pot 26 ,

The heater 16 is about a power supply 17 , Advantageously, a corresponding power electronics, driven. This in turn is controlled by a controller 20 controlled, which also with the temperature sensor 18 connected is. Furthermore, the controller 20 with one on the hob plate 12 arranged and here very schematically illustrated operating device 22 connected and can also be the main control of the hob 11 be. The operating device has several operating elements 23 and at least one display 24, advantageously a previously described detailed display for detailed information to an operator. With the operating device 22 can over the control 20 the cooking area 14 to be served.

In the pot 26 there is water 27 , and in the middle is a so-called pot insert 29 attached as described above and as it is known from the prior art, for example, as a steamer insert. In the pot insert 29 there are food 30a and 30b in foil, here for example two pieces of meat or steak, for preparation with sous vide method. At the top of the pot 29 is a temperature measuring device 32 befestig. It has a not shown Temperature sensor on, by all means in the water 27 protrudes and thus can very accurately detect its temperature. In contrast, an indicator of the temperature measuring device protrudes from the top of the water 27 out, so that it can be read well, accurately and very quickly when removing a pot lid or a glass lid.

In the alternative embodiment of the invention according to 2 is at the same hob 11 of the 1 the pot 26 with water 27 established. In the pot 26 or in the water 27 Here are two pieces of food 30a and 30b just inserted or swim around freely. The difference to 1 exists in the clearly visible thermometer 32 ' , which has a temperature measuring tip on its underside and an indicator or reading option on its upper side. Also with this thermometer 32 ' can the temperature of the water 27 very good read. A disadvantage in comparison to the above-described temperature measuring device, however, is that the pot lid must be raised to introduce the thermometer. This does not bother so much, because it is a possible additional step for the operator, but rather because it causes a cooling of the water 27 or a change in the temperature conditions in the pot 26 could result. Reading the temperature with the thermometer 32 ' It takes a few seconds or until the thermometer reaches the temperature of the water 27 recorded correctly. Under certain circumstances, the thermometer 32 ' be designed so narrow that the pot lid again largely closing on the pot 26 can be hung up.

Both in the pot anyway 26 located temperature measuring device 32 out 1 as well as the manually introduced thermometer 32 ' out 2 require a manual input of the temperature at the operating device 22 ,

In 3 is shown schematically and simplified, how the inventive method runs. Thin drawn through the temperature T _{W of} the water over the time t is shown and thick drawn through the temperature T _{L of} the food in the core or its center. At the beginning of the heating process begins with the heater 16 but slowly and with low heating power to prevent the temperature from overshooting that of the temperature sensor 18 is detected as temperature detection. After a short time, possibly even from the beginning, the food will be 30 introduced and their temperature also rises. After some time, for example 30 minutes, the water temperature T _{W is} that of the controller 20 or the temperature sensor 18 detected target calibration temperature reached according to its own temperature measurement. In fact, however, this is the actual calibration temperature T _IK , which is just reached at time t ₁ . But to make sure that the target calibration temperature of the temperature detection is now held permanently, is waited for a certain time until time t ₂ , for example, 1 to 5 minutes. Here it can be seen that while this temperature is kept accurate. Then it will be over the ad 24 or another signaling, for example, acoustically, an operator asked to read the actual temperature at time t ₂ , namely the actual calibration temperature T _IK , and on the operating device 22 into the controller 20 enter. This is done according to 1 or 2 ,

Try the controller 20 For example, to control a target calibration temperature of the aforementioned 51 ° C at a desired cooking temperature T _G of 56 ° C, and measures the operator a temperature as actual calibration temperature T _IK of 53 ° C, the temperature difference is 2 ° C as so-called off-set. From the entered actual calibration temperature T _IK of 53 ° C, the controller can calculate that its own temperature detection via the temperature sensor 18 just 2 ° C too low. Since the controlled cooking temperature T _{G is} 56 ° C and thus 3 ° C above the current temperature T _IK , the controller knows that it now has to calibrate its own temperature detection either upwards by 2 ° C and then, starting from that, the desired one To control the cooking temperature. Alternatively, it can easily control a 3 ° C higher temperature. Anyway, now by slightly stronger control of the heater 16 the temperature of the water T _W increased again and brought slowly from below without overshooting to the desired cooking temperature T _G. This cooking temperature T _G has an operator at the beginning of the process, for example, after the selection of the sequence program "sous-vide method" on the operating device 22 , entered. Alternatively, it may be the controller 20 have calculated from other information according to the above-mentioned embodiments.

At time t _G , the water temperature T _{W has reached} the desired cooking temperature T _G. However, it can be seen that at this time the temperature T _{L of} the food 30 still below it. Then, the temperature T _G can be kept as a cooking temperature for a while, namely until the time t _f for a predetermined time of, for example, 20 minutes or depending on the size, quantity and type of food. At the time t _f , the temperature of the food in the core T _{L has reached} the desired cooking temperature T _G. This can be signaled to an operator by the controller 20 , At the same time, however, one of the great advantages of the sous vide method is that this temperature can be maintained for the food for some time or a few minutes or even longer, without causing undesirable or negative changes to the food. Alternatively, the controller can now, as described above, reduce the heating power somewhat to keep the food while warm and ready to eat, but in no case continue to cook. Due to the aforementioned signaling, an operator can recognize that they have now cooked the food as ready from the pot 26 can take.

Claims (9)

Process for cooking foodstuffs (30a, 30b) at a cooking location (14) with a temperature detection (18) of a hob (11), comprising the steps of: a heating of the water (27) in the pot (26) takes place in such a way that the temperature of the water is still below the desired and adjustable cooking temperature, - the water (27) in the pot (26) is heated to a target calibration temperature below the desired cooking temperature for a calibration process for temperature adjustment, the temperature is detected by a control (20) in a hob (11) with a hob plate (12) with a temperature sensor (18) on the underside of the hob plate, - After reaching the target calibration temperature, an optical and / or acoustic signaling to the operator to measure the actual calibration temperature and manual input to the controller (20), then the actual temperature of the water is detected as the actual calibration temperature by the operator with a separate thermometer (32 ') in the water (27) in the pot (26), the measured actual calibration temperature is entered manually into the control (20) of the hotplate (14), - Depending on the entered actual calibration temperature, a calibration of the temperature detection of the hotplate, starting from the actual calibration temperature on the basis of the known temperature difference between the cooking temperature and the actual calibration temperature or setpoint calibration temperature, the cooking point (14) heats the water (27) in the pot (26) to the cooking temperature, - the food is prepared for a longer period of more than half an hour in a saucepan in water with heating, during cooking of the food (30a, 30b), a cooking temperature in the pot (26) remains as constant as possible and has a maximum fluctuation of 2 ° C, - The temperature of the water (27) in the pot (26) is detected and the operator is only asked for temperature measurement of the actual calibration temperature when the temperature of the water in the pot over a period of at least one minute only by less than 3 ° C or less than 1 ° C changes. Method according to Claim 1 , characterized in that the thermometer (32 ') on a pot insert (29) for placement in the pot (26) and for receiving the food to be cooked (30a, 30b) is fixed, preferably in a middle height range of the pot insert and in particular with a Display upwards. Method according to Claim 1 or 2 , characterized in that to achieve the target calibration temperature, the controller (20) calculates and enters the necessary amount of energy to be introduced into the water (27) on the basis of the amount of water entered by the operator. Method according to one of the preceding claims, characterized in that after reaching a predetermined by the operator and in the control (20) of the cooking zone (14) input cooking time optical and / or acoustic signaling is made to the operator, preferably together with a power reduction the cooking area by at least 5% to 25%. Method according to one of the preceding claims, characterized in that the calibration process is carried out each time a food (30a, 30b) is prepared, wherein preferably the amount of water (27) present in the pot (26) is manually transferred from the operator to the controller (20 ), preferably before or at the beginning of the heating of the water or the operation of the cooking zone. Method according to one of Claims 1 to 4 , characterized in that the calibration process for a particular pot (26) and a certain amount of water (27) is carried out therein and that pot including identifier as a data set together with the amount of water and the values for the time of reaching the target Calibration temperature in the controller (20) is stored, so that further cooking operations without calibration process with this pot and with this specific amount of water are feasible. Method according to one of the preceding claims, characterized in that inputs and outputs on a display (24) of the cooking zone (14) and associated controls (23) are performed, either in a particular order, the desired cooking temperature and the desired cooking time and the Set calibration temperature or the thickness of the food (30a, 30b), type of food and cooking level to be entered or a full graphics capable display this Information can be entered individually according to explicit and detailed request by the controller (20). Apparatus for carrying out the method according to one of the preceding claims, wherein the device is designed as a hob (11) with a hob plate (12), with a temperature sensor (18) on the underside of the hob plate and with a plurality of cooking zones (14) and in particular only one the cooking zones is designed for carrying out the method. Device after Claim 8 , characterized in that the device comprises a cooking point (14) having a gas burner, an induction coil or a radiant heater as a heater (16).

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