EP1159856B1 - Rechauffage d'un produit alimentaire dans un appareil a micro-ondes - Google Patents

Rechauffage d'un produit alimentaire dans un appareil a micro-ondes Download PDF

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Publication number
EP1159856B1
EP1159856B1 EP00909792A EP00909792A EP1159856B1 EP 1159856 B1 EP1159856 B1 EP 1159856B1 EP 00909792 A EP00909792 A EP 00909792A EP 00909792 A EP00909792 A EP 00909792A EP 1159856 B1 EP1159856 B1 EP 1159856B1
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EP
European Patent Office
Prior art keywords
water
container
product
shield
heating
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Expired - Lifetime
Application number
EP00909792A
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German (de)
English (en)
Other versions
EP1159856A1 (fr
Inventor
Marinus Giovanni Poortvliet
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Gillissen Hubert
Poortvliet Carolyn Jeanette Catherina
Poortvliet Dorothea Wilhelmina Paula
Poortvliet Sylvana Romana Monique
Original Assignee
Gillissen Hubert
Poortvliet Carolyn Jeanette Catherina
Poortvliet Dorothea Wilhelmina Paula
Poortvliet Sylvana Romana Monique
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
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Publication date
Application filed by Gillissen Hubert, Poortvliet Carolyn Jeanette Catherina, Poortvliet Dorothea Wilhelmina Paula, Poortvliet Sylvana Romana Monique filed Critical Gillissen Hubert
Publication of EP1159856A1 publication Critical patent/EP1159856A1/fr
Application granted granted Critical
Publication of EP1159856B1 publication Critical patent/EP1159856B1/fr
Anticipated expiration legal-status Critical
Expired - Lifetime legal-status Critical Current

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Classifications

    • H—ELECTRICITY
    • H05—ELECTRIC TECHNIQUES NOT OTHERWISE PROVIDED FOR
    • H05B—ELECTRIC HEATING; ELECTRIC LIGHT SOURCES NOT OTHERWISE PROVIDED FOR; CIRCUIT ARRANGEMENTS FOR ELECTRIC LIGHT SOURCES, IN GENERAL
    • H05B6/00—Heating by electric, magnetic or electromagnetic fields
    • H05B6/64—Heating using microwaves
    • H05B6/647—Aspects related to microwave heating combined with other heating techniques
    • H05B6/6491—Aspects related to microwave heating combined with other heating techniques combined with the use of susceptors
    • H05B6/6494—Aspects related to microwave heating combined with other heating techniques combined with the use of susceptors for cooking

Definitions

  • the invention is partly based upon the insight that also in respect of, inter alia, the organoleptic properties of many kinds of products intended for consumption other than eggs, it is advantageous to expose them to the microwave field only to a slight extent, if at all, during heating and not to have them contact water for a long time.
  • the apparatus according to the example shown in Figs. 1-3 has a container 1 from more or less form-retaining material having cavities 4, 5, 6 and 7, each for receiving a product intended for consumption in the form of an egg.
  • the cavities 4, 5, 6 and 7 are recessed partly in an upper part 2 and partly in a lower part 3 of the container 1.
  • the energy conversion medium in which the conversion of microwaves into heat takes place, is present in an energy conversion unit in which the energy conversion medium is kept separate from the product, the laborious process of filling the container with an energy conversion medium is not necessary. Further, shortening of the storage life of the egg through contact with a liquid energy conversion medium is prevented, so that it is possible without any problem to place the eggs in the container already a long time before their preparation. Hence, the container can also be used for storing the eggs.
  • the material in which the energy conversion takes place is material of the container 1
  • the advantage achieved is that the same material is used for keeping the egg to be heated in position and for converting microwave energy, which enables an efficient construction.
  • the material of the container 1 is located close to the egg 19 to be heated, which promotes an intensive energy transfer from the heated material to the egg 19.
  • Water included in the form retaining material also, or optionally exclusively, serves to convert microwave energy into heat.
  • a material or component having hygroscopic properties such as gypsum, sugar, kitchen salt, or special salts may be applied, so that the material in cool condition absorbs moisture from the air, which subsequently serves as energy conversion medium.
  • the more or less form-retaining material may have pores for absorbing water or another microwave-absorbing medium.
  • the microwave energy-converting medium is driven from the material of the container 1 under the influence of a microwave field, the energy-absorbing capacity of the container 1 automatically decreases as it is exposed to the microwave field.
  • the danger of overheating in the case of a long exposure to a microwave field - for instance because the user forgets that eggs are being boiled in the microwave apparatus - is limited.
  • the microwave shields 8-11 are likewise divided into parts included in the upper part 2 and the lower part 3 of the container 1.
  • the parts of the microwave shield are provided with flanged edges 16, 17 which are in flat abutment when the upper part 2 of the container 1 is positioned on the lower part 3 of the container 1.
  • the edges are directed inwards or outwards and interconnect properly to prevent sparking in the area of the connection between the parts 2 and 3 of the container 1.
  • the shields 8-11 each function as one whole.
  • raw eggs 19 are positioned in the portions of the recesses 4-7 in the lower part 3 of the container 1.
  • the upper part 2 of the container 1 is placed onto the lower part 3 of the container 1.
  • the egg is confined in material for converting microwave energy and at the same time, the provision of the shield of the egg against microwaves has been completed.
  • the container 1 is placed in a microwave apparatus. As a matter of fact, these operations can in principle be performed in any desired order.
  • a field of microwaves is generated in the area of the egg, microwave energy in the area of the egg being converted into heat, which heat is transferred to the egg.
  • the apparatus Since the conversion of microwaves into heat, at least for some time after the start of the generation of the field of microwaves in the area of the egg, takes place in the more or less form-retaining material, it is not necessary to fill a container with water or other loose materials to obtain the desired microwave-absorbing properties. Hence, the apparatus is always immediately ready for use and can always be stored immediately after use. The release of water is at least substantially limited, thus preventing the corrosion-promoting precipitation of moisture in the microwave apparatus.
  • the handgrip 12 is manufactured from a material which absorbs microwaves very little, if at all, and which forms a poor thermal conductor. For this, for instance, various types of glass and plastic can be used, for instance known for application in tableware intended for use in a microwave oven (other than for forming a crust). Hence, the handgrip 12 is hardly heated, if at all, despite the high temperature of the upper and lower parts 2 and 3 of the container 1 during use.
  • the container 1 For determining what temperature has been reached, the container 1 comprises temperature indicators 14 and 15. These temperature indicators 14 and 15 enable accurate control of the degree of cooking of the eggs, such as hard-boiled or soft-boiled, also during cooking of the eggs in different types of microwave ovens.
  • the container 51 is manufactured from fibrous material and a substantially form-retaining material in the form of molded composite material from wood fibers and cement.
  • a substantially form-retaining material in the form of molded composite material from wood fibers and cement.
  • Such material is easy to mold into a shape, heats strongly in a microwave field and has a high flash point.
  • other materials such as cardboard, preferably having hygroscopic and flash point-reducing components.
  • eggs 69 Located in the container 51 are eggs 69, each having an egg shell 70, egg-white 71 and a yolk 72.
  • the container 51 forms part of a package in which the eggs 69 are packaged.
  • the eggs 69 are each provided with a shield 58 for shielding the egg 69 from microwaves, which shield 58 fits tightly around the shell 70.
  • the tight fit of the shield 58 around the shell 70 is advantageous for promoting the heat transfer to the egg 69. Due to its hygroscopic properties, the material of the container 51 contains, at least in operative condition, water that has remained behind since the manufacture and/or that has been absorbed from the surroundings.
  • the eggs 69 each carry the shields 58 against microwave radiation themselves, so that those shields can be realized with a very slight input of material.
  • the shields 58 are designed as electrically conductive sheet provided around the eggs 69.
  • the shields 58 against microwave radiation are further provided with passages 74, some of which are shown schematically. These passages 74 are so small that no or hardly any microwave energy penetrates therethrough into the eggs 69, but water vapor can actually penetrate therethrough to reach the shells 70 of the eggs 69. This further promotes the heat transfer. Moreover, upon longer heating of the material around the egg 69, water condensed against the shells of the eggs prevents overheating of the egg 69. Thus, the passages or perforations 74 on the one hand contribute to the shortening of the time required for giving an egg the desired degree of cooking, and on the other prevent overheating of the egg.
  • the shield 108 is designed as a nonperforated aluminum dish. Outside the shield 108, there is located in the container 101 water 125 for converting microwaves into heat. The water 125 is present in an energy conversion unit 126, so that the water 125, at least before the start of the generation of the microwave field, is kept separate from the product 119-121.
  • the water container 127 is designed in the form of a bag, such as a sachet, it can readily be prefabricated and added during the packaging of the food 119-121.
  • the container 101 enveloping the food 119-121 forms a substantially hermetically sealed covering of the food 119-121, so that moisture is prevented from escaping to the interior of the microwave oven.
  • this container is provided with a blow-off opening 131 closed off by a lip 132 for releasing the opening 131 in reaction to the exceeding of a given excess pressure within the container 101 relative to the surroundings.
  • the lid may be provided with a relatively thick layer of electrically conductive material or, for instance, be formed from thin-walled aluminum to form an effective shield.
  • the sheet 235 is provided with anticondensing material, so that the food 219 is also properly visible when presented in a refrigerated display.
  • a medicine 292 Located in the lowermost portion 253 is a medicine 292.
  • a sachet 277 containing bacteria-free water 275.
  • the container 251 with said content is placed in a microwave oven. Through action of the microwaves, the water 275 in the sachet 277 is heated.
  • the lower portion 253 is manufactured from a material such that under the influence of the microwave field, it is likewise heated, in the prescribed time, to about 100°C. According to this example, the lower portion 253 and the lid 252 are manufactured from glass.
  • the upper portion 302 there is a space for placing a sachet 327 with liquid 325, which opens under the influence of the microwaves and then heats the contents of the bag 308. It is possible to have the material from which the container 301 is made participate in the heating up of the contents of the bag 308 by selecting the appropriate material for the container 301.

Landscapes

  • Physics & Mathematics (AREA)
  • Electromagnetism (AREA)
  • Cookers (AREA)
  • Constitution Of High-Frequency Heating (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Claims (24)

  1. Procédé destiné à chauffer un produit destiné à la consommation, comprenant les étapes consistant à : placer le produit (19 ; 69 ;119 à 121 ; 169 ; 219 ; 292) dans un récipient (1 ; 51 ; 101 ; 151 ; 201 ; 251 ; 301), ajuster un blindage (8 à 11 ; 58 ; 108 ; 158 ; 208 ; 258 ; 308) contre les micro-ondes autour du produit, fournir de l'eau (51 ; 125 ; 175 ; 225 ; 275 ; 325) dans une zone près ou autour du produit (19 ; 69 ; 119 à 121 ; 169 ; 219 ; 292) en dehors du blindage (8 à 11 ; 58 ; 108 ; 158 ; 208 ; 258 ; 308) et dans le récipient (1 ; 51 ; 101 ; 151 ; 201 ; 251 ; 301), et ensuite générer un champ hyperfréquence dans ladite zone, l'énergie hyperfréquence étant convertie dans l'eau (51 ; 125 ; 175 ; 225 ; 275 ; 325) en chaleur, ladite chaleur étant au moins partiellement transférée au produit (19 ; 69 ; 119 à 121 ; 169 ; 219 ; 292), caractérisé en ce que, au moins avant le démarrage de la génération dudit champ hyperfréquence dans ladite zone, l'eau (51 ; 125 ; 175 ; 225 ; 275 ; 325) est située à l'extérieur du blindage (8 à 11 ; 58 ; 108 ; 158 ; 208 ; 258 ; 308) et dans le récipient (1 ; 51 ; 101 ; 151 ; 201 ; 251 ; 301) dans une unité de conversion de l'énergie (1 ; 51 ; 126 ; 175, 177, 184 ; 225, 227 ; 275, 277 ; 325, 327) dans laquelle l'eau (51 ; 125 ; 175 ; 225 ; 275 ; 325) est maintenue séparée du produit (19 ; 69 ; 119 à 121 ; 169 ; 219 ; 292) dans un récipient d'eau (1 ; 51 ; 127 ; 177, 184 ; 227 ; 277 ; 327), ledit récipient d'eau retenant au moins initialement l'eau séparée du produit et libérant l'eau en réaction au chauffage de l'eau par ledit champ hyperfréquence.
  2. Procédé selon la revendication 1, dans lequel le récipient d'eau est un sachet (127 ; 227 ; 277 ; 327) qui s'ouvre en réaction au chauffage de l'eau.
  3. Procédé selon la revendication 1 ou 2, dans lequel, au moins jusqu'à un certain temps après le démarrage de la génération dudit champ hyperfréquence dans ladite zone, l'eau (125, 175, 225, 275, 325) s'évapore d'une première zone et se condense dans une seconde zone qui, au moins en moyenne, est située plus près du produit (19 ; 69 ; 119 à 121; 169 ; 219 ; 292) que ladite première zone.
  4. Procédé selon la revendication 3, dans lequel l'eau (125 ; 175 ; 225 ; 275 ; 325) est empêchée de s'écarter du produit (19 ; 69 ; 119 à 121 ; 169 ; 219 ; 292) au-delà d'une barrière spécifique (73 ; 101 ; 151 ; 201 ; 251 ; 301).
  5. Procédé selon l'une quelconque des revendications précédentes, dans lequel le produit est un oeuf (19 ; 69) qui, en partant d'un état brut est chauffé dans sa coquille (70) pour devenir un oeuf à la coque.
  6. Dispositif destiné à réchauffer un produit (19 ; 69 ; 119 à 121 ; 219 ; 292) destiné à la consommation, au moyen d'un champ hyperfréquence, comprenant : un récipient (1 ; 51 ; 101 ; 151 ; 201 ; 251 ; 301) pour envelopper le produit (19 ; 69 ; 119 à 121 ; 219 ; 292), un blindage (8 à 11 ; 58 ; 108 ; 158 ; 208 ; 258 ; 308) pour blinder le produit (19 ; 69 ; 119 à 121 ; 169 ; 219 ; 292) vis à vis des micro-ondes, et de l'eau (51 ; 125 ; 175 ; 225 ; 275 ; 325) située à l'extérieur dudit blindage (8 à 11 ; 58 ; 108 ; 158 ; 208 ; 258 ; 308) et dans ledit récipient (1 ; 51 ; 101 ; 151 ; 201 ; 251 ; 301) pour, au moins dans un état fonctionnel, convertir des micro-ondes en chaleur, caractérisé par un récipient d'eau (1 ; 51 ; 126 ; 175, 177, 184 ; 225, 227 ; 275, 277 ; 325, 327) pour maintenir un certain volume de l'eau (51 ; 125 ; 175 ; 225 ;275 ; 325) de celui-ci séparé du produit (19 ; 69 ; 119 à 121 ; 169 ; 219 ; 292), au moins dans un état avant la génération dudit champ hyperfréquence dans ladite zone, le récipient (1 ; 51 ; 127 ; 177, 184 ; 227 ; 277 ;327) renfermant l'eau et formant une barrière pour, au moins avant le chauffage de l'eau, maintenir l'eau séparée du produit (19 ; 69 ; 119 à 121 ; 169 ;219 ; 292) et pour libérer l'eau (125 ; 175 ; 225 ; 275 ; 325) en réaction au chauffage de l'eau par ledit champ hyperfréquence.
  7. Dispositif selon la revendication 6, dans lequel le récipient d'eau est un sachet (127 ; 227 ; 277 ; 327).
  8. Dispositif selon la revendication 7, dans lequel le récipient d'eau est conçu comme une chambre (184) dudit récipient (151), ladite chambre étant séparée par une barrière (177) d'un espace intérieur dudit récipient pour recevoir un produit (169).
  9. Dispositif selon l'une quelconque des revendications 6 à 8, dans lequel ladite barrière (127 ; 177 ; 227 ; 277 ; 327) est conçue pour former une ouverture en réaction au chauffage de l'eau.
  10. Dispositif selon l'une quelconque des revendications 6 à 9, dans lequel l'unité de conversion d'énergie (1 ; 51) comprend un certain volume de matériau conservant substantiellement une forme.
  11. Dispositif selon la revendication 10, dans lequel de l'eau est incluse dans ledit matériau conservant substantiellement une forme (1 ; 51).
  12. Dispositif selon la revendication 11, dans lequel au moins une partie de ladite eau est incluse dans les pores dudit matériau conservant substantiellement une forme (1 ; 51).
  13. Dispositif selon la revendication 11 ou 12, dans lequel au moins une partie de ladite eau est liée à un composant hyroscopique dudit matériau conservant substantiellement une forme (1 ; 51).
  14. Dispositif selon l'une quelconque des revendications 6 à 13, comprenant en outre une barrière d'inhibition de vapeur (73 ; 101 ; 151 ; 201 ; 251 ; 301) pour faire obstruction à la sortie de l'eau dudit produit (69 ; 119 à 121, 169 ; 219 ; 292).
  15. Dispositif selon l'une quelconque des revendications 6 à 14, dans lequel ledit matériau conservant substantiellement une forme (1 ; 51) est un matériau composite ayant un matériau fibreux et un matériau de liaison.
  16. Dispositif selon l'une quelconque des revendications 6 à 15, dans lequel ledit récipient (101 ; 151) destiné à envelopper un produit forme une couverture scellée pratiquement hermétiquement rendu étanche et est muni d'une ouverture de vidange (131 ; 181) fermée, pour libérer ladite ouverture (131 ; 181) en réaction au dépassement d'une pression en excès donnée à l'intérieur du récipient (101 ; 151) par rapport à l'environnement.
  17. Dispositif selon l'une quelconque des revendications 6 à 16, dans lequel ledit récipient (201) destiné à envelopper le produit est conçu comme une boíte (203) ayant un côté supérieur refermé par une protection transparente (235), ledit blindage (208) destiné à blinder le produit (219) vis à vis des hyperfréquences comprenant un couvercle (202) situé d'un côté inférieur dudit récipient (201) et en prise avec ladite boíte (203), et ladite boíte (203) ainsi que ledit couvercle (202) étant conçus pour refermer ladite boíte (203) après enlèvement de ladite feuille, en plaçant ledit couvercle (202) sur ledit côté supérieur de ladite boíte (203).
  18. Ensemble d'au moins un produit (69 ; 119 à 121 ; 169 ; 219 ; 292) prévu pour la consommation et d'un conditionnement (51 ; 101 ; 151 ; 201 ; 251 ; 301) dans lequel ledit au moins un produit (69 ; 119 à 121 ; 169 ; 219 ; 292) est conditionné, comprenant en outre au moins un blindage (58 ; 108 ; 158 ; 208 ; 258 ; 308) pour blinder ledit au moins un produit (69 ; 119 à 121 ; 169 ; 219 ; 292) contre des micro-ondes et de l'eau (51 ; 125 ; 175 ; 225 ; 275 ; 325) qui, au moins dans un état fonctionnel, est situé à l'extérieur dudit blindage et dans ledit conditionnement afin de convertir des micro-ondes en chaleur, ladite eau (51 ; 125 ; 175 ; 225 ; 275 ; 325) étant située dans une unité de conversion d'énergie (1 ; 51 ; 126 ; 175, 177, 184 ; 225, 227 ; 275, 277 ; 325, 327) pour maintenir ladite eau (51 ; 125 ; 175 ; 225 ; 275 ; 325) dans celle-ci séparée du produit (19 ; 69 ; 119 à 121 ; 169 ; 219 ; 292), au moins dans un état avant la génération dudit champ hyperfréquence dans ladite zone, dans lequel l'unité de conversion d'énergie (1 ; 51 ; 126 ; 175, 177, 184 ; 225, 227 ; 275, 277 ; 325, 327) comprend un récipient d'eau (1 ; 51 ; 127 ; 177, 184 ; 227 ; 277 ; 327) renfermant l'eau, ledit récipient d'eau formant une barrière pour, au moins avant le chauffage de l'eau, maintenir l'eau séparée du produit (19 ; 69 ; 119 à 121 ; 169 ; 219 ; 292) et pour libérer l'eau (125 ; 175 ; 225 ; 275 ; 325) en réaction au chauffage de l'eau par ledit champ hyperfréquence.
  19. Ensemble selon la revendication 18, dans lequel ledit au moins un produit est un oeuf (69) avec une coquille d'oeuf (70) et dans lequel ledit conditionnement forme un récipient (51) d'un matériau conservant substantiellement une forme et dans lequel le matériau dudit récipient (51), au moins dans un état fonctionnel, contient l'eau (51) pour convertir les micro-ondes en chaleur.
  20. Ensemble selon la revendication 19, dans lequel ledit au moins un oeuf (69) porte ledit au moins un blindage (58) contre un rayonnement hyperfréquence et dans lequel ledit blindage entoure étroitement la coquille d'oeuf de l'oeuf (69).
  21. Ensemble selon la revendication 20, dans lequel ledit au moins un blindage (58) est conçu comme une enveloppe en forme de feuille dudit au moins un oeuf (69).
  22. Ensemble selon la revendication 20 ou 21, dans lequel ledit au moins un blindage est conçu sous forme d'une couche d'un matériau électriquement conducteur disposée sur l'oeuf.
  23. Ensemble selon la revendication 22, dans lequel ladite couche de matériau électriquement conducteur est appliquée par vaporisation.
  24. Ensemble selon l'une quelconque des revendications 26 à 31, dans lequel ledit au moins un blindage (58) contre un rayonnement hyperfréquence est muni de passages (74).
EP00909792A 1999-03-04 2000-03-06 Rechauffage d'un produit alimentaire dans un appareil a micro-ondes Expired - Lifetime EP1159856B1 (fr)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
NL1011443A NL1011443C2 (nl) 1999-03-04 1999-03-04 Bereiding van gekookte eieren in een microgolf-apparaat.
NL1011443 1999-03-04
PCT/NL2000/000147 WO2000052969A1 (fr) 1999-03-04 2000-03-06 Rechauffage d'un produit alimentaire dans un appareil a micro-ondes

Publications (2)

Publication Number Publication Date
EP1159856A1 EP1159856A1 (fr) 2001-12-05
EP1159856B1 true EP1159856B1 (fr) 2003-10-01

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Application Number Title Priority Date Filing Date
EP00909792A Expired - Lifetime EP1159856B1 (fr) 1999-03-04 2000-03-06 Rechauffage d'un produit alimentaire dans un appareil a micro-ondes

Country Status (7)

Country Link
EP (1) EP1159856B1 (fr)
AT (1) ATE251378T1 (fr)
AU (1) AU3197700A (fr)
CA (1) CA2373125A1 (fr)
DE (1) DE60005648T2 (fr)
NL (1) NL1011443C2 (fr)
WO (1) WO2000052969A1 (fr)

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
NL1016154C2 (nl) * 2000-09-12 2002-03-13 Marinus Giovanni Poortvliet Verpakt levensmiddel voor bereiding in een magnetronoven en werkwijze voor de verwarming daarvan.
EP1917867A1 (fr) * 2006-10-13 2008-05-07 Koninklijke Philips Electronics N.V. Procédé et emballage pour cuire des oeufs dans un four à micro-ondes

Family Cites Families (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4439656A (en) * 1981-04-06 1984-03-27 The Stouffer Corporation Apparatus and method for the reconstitution of frozen foods in a microwave oven
US4413167A (en) * 1982-01-11 1983-11-01 Raytheon Company Microwave egg cooker
US4894247A (en) * 1987-12-11 1990-01-16 E. I. Du Pont De Nemours And Company Fibrous microwave susceptor package
US5144106A (en) * 1988-03-09 1992-09-01 Kraft General Foods, Inc. Microwave cooking utensil employing two different microwave susceptors
US5432324A (en) * 1994-03-28 1995-07-11 Freewald; Michael J. Microwave cooking systems for releasing moisture

Also Published As

Publication number Publication date
NL1011443C2 (nl) 2000-09-05
DE60005648D1 (de) 2003-11-06
DE60005648T2 (de) 2004-07-29
EP1159856A1 (fr) 2001-12-05
WO2000052969A1 (fr) 2000-09-08
ATE251378T1 (de) 2003-10-15
CA2373125A1 (fr) 2000-09-08
AU3197700A (en) 2000-09-21

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