EP2068086A1 - Procédé destiné à la cuisson, notamment de plats préparés, d'un plat et appareil de cuisson correspondant - Google Patents

Procédé destiné à la cuisson, notamment de plats préparés, d'un plat et appareil de cuisson correspondant Download PDF

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Publication number
EP2068086A1
EP2068086A1 EP08169950A EP08169950A EP2068086A1 EP 2068086 A1 EP2068086 A1 EP 2068086A1 EP 08169950 A EP08169950 A EP 08169950A EP 08169950 A EP08169950 A EP 08169950A EP 2068086 A1 EP2068086 A1 EP 2068086A1
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EP
European Patent Office
Prior art keywords
food
cooking
area
cooked
temperature
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Granted
Application number
EP08169950A
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German (de)
English (en)
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EP2068086B1 (fr
Inventor
Dr. Michael Greiner
Judith Kling
Dr. Reinhard Nielsen
Manfred Breunig
Thorsten Brinkmann
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Rational AG
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Rational AG
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    • F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
    • F24—HEATING; RANGES; VENTILATING
    • F24C—DOMESTIC STOVES OR RANGES ; DETAILS OF DOMESTIC STOVES OR RANGES, OF GENERAL APPLICATION
    • F24C7/00—Stoves or ranges heated by electric energy
    • F24C7/08—Arrangement or mounting of control or safety devices

Definitions

  • the present invention relates to a method for cooking, in particular finished cooking, at least one at least two different food items in a cooking chamber of a cooking appliance with at least one heater and / or a moistening device and a display device and a control or regulating device and a storage device and a cooking device therefor ,
  • the Applicant describes a method of cooking a cooked item having a pre-cooking step and a finished-cooking step wherein substantially continuously a cooking degree is calculated by a defined percentage of a pre-cooking for the pre-cooking step and / or a remaining time for achieving to calculate a desired final cooking state at the end of the Fertiggar-step.
  • This method makes it possible to achieve a compromise between the shortest possible reheating times and the best possible cooking result in a so-called finishing or regeneration of food.
  • a target time is specified to which a banquet with a large number of meals, in each case comprising a plurality of items to be cooked, should be ready cooked, with a method according to the EP 07 016 734 the food to be cooked in each case specifically vorgart, namely to a certain percentage, in order then in a Fertiggar step with a fixed predetermined time to be cooked together ready.
  • a target time is specified to which a banquet with a large number of meals, in each case comprising a plurality of items to be cooked, should be ready cooked.
  • the degree of cooking of a food can be determined in many ways, such as. About the cooking value or the core temperature, see in particular the EP 07 016 734 , wherein for this purpose a core temperature sensor according to the DE 199 45 021 A1 the applicant can be used. But also a determination using gas sensors, as in the WO 2006/069563 A1 the applicant described is possible.
  • the selection of a desired cooking degree via a visualization of selectable degrees of cooking is, for example, in the non-prepublished DE 10 2007 040 651 described in the applicant, while in the EP 1 716 795 A1 the applicant is described how a Gargutart is selectable from a variety of visualized Gargutart.
  • the input of a Gargutart, a Gargutmenge and a size of a food or the Garegrades of the food by pressing a variety of labeled keys is for example from the US 4,568,810 known.
  • a generic method is in the DE 689 15 563 T2 described, wherein a plurality of ingredient input keys, grouped according to main ingredients, auxiliary ingredients and supplements are provided to display the final state of the selected food in the form of image information along with a necessary cooking time or a corresponding page of a cookbook after pressing corresponding buttons.
  • the display of a menu with lifelike illustrations to be offered dishes on a color screen on a guest table, for example, in a restaurant is from the DE 33 42 483 A1 known.
  • Object of the present invention is to develop the generic method such that even in the case in which a dish composed of at least two items, they can be easily selected even by an untrained person and then a cooking of the selected food can be performed at least semi-automatically ,
  • the type of each food can be selected from a first group for a main component of the food and / or a preparation, such as cooked meat, roast beef, schnitzel, leg of lamb, roast roast, roast, juicy steak, goose, duck, grilled chicken, fish or the like, or from a second group for at least one saturation supplement of the food, comprising rice, noodles, steamed potatoes, mashed potato, fried potato chips, french fries, grilled vegetables, steamed mixed vegetables or the like, preferably over the first region the type of first food of the first group and the type of second cooking product from the second group is selected via the second area.
  • a preparation such as cooked meat, roast beef, schnitzel, leg of lamb, roast roast, roast, juicy steak, goose, duck, grilled chicken, fish or the like
  • a second group for at least one saturation supplement of the food comprising rice, noodles, steamed potatoes, mashed potato, fried potato chips, french fries, grilled vegetables, steamed mixed vegetables or the like, preferably over the first region the
  • the characteristic of the degree of cooking each cooking product size is determined from the core temperature, the cooking value, the pH, the weight, the browning, the crusting, the odor, the consistency and / or the finished cooking time of the respective food ,
  • the cooking space climate in particular determined from the temperature, humidity and flow rate of the atmosphere in the cooking chamber is selected from a range of overlap of the Garraumtier Schemee before or after a weighting for each food of the food from the storage unit ausladbaren said oven climate areas.
  • a large number of options are displayed on the display device, preferably visualized and / or graphically, in order to select a variable which is characteristic of the degree of cooking.
  • said selectable Gargrade in particular visualized and / or graphically displayed.
  • a food support be selected, preferably on the display device, from a group comprising at least one plate, a shell, a mold, a bowl, a plate and / or a plate.
  • the display of the first region of the food support for selecting the first Gargutart and the second region of the food support for selecting the second Gargutart is performed sequentially.
  • Inventive methods may also be characterized in that at least one measurement by the first sensing device is performed to select a type of cooking product and / or a variable that is characteristic of the degree of cooking.
  • the food of the food to be cooked on a food support photographed and / or weighed, preferably before introduction into the oven, and / or at least one temperature, a smell, an optical property and / or an elastic property of at least one of the items to be cooked is detected over time after being introduced into the cooking space.
  • the load in the oven in particular determined by the items to be cooked, and / or the caliber of at least one food and / or the difference on the one hand the temperature, in particular the average temperature, at least one of the food and / or the food support and on the other hand the cooking space atmosphere for the setting of the cooking chamber, in particular via a second sensing device, detected, displayed and / or taken into account or be.
  • the invention also provides a cooking device having a cooking chamber, a heating device and / or a moistening device and a control device and a memory device, wherein the display device, the control or regulating device and the memory device for carrying out a method according to the invention are designed.
  • a computing device a cooling device, a device for removing moisture, a device for supplying moisture, an operating device, an input device, a first and / or second sensing device and / or a heat storage device can also be provided.
  • the input device can be formed at least partially together with the display device in the form of a touchscreen,
  • the first and / or second sensing means may comprise at least one optical sensor, a core temperature sensor, a weight sensor, an ultrasonic sensor and / or a gas sensor.
  • the inventive input of a Gargutart on the visualization of a dish on a plate is particularly simple. Also, the degree of cooking can be selected via a visualization, or else be detected by means of a sensing device.
  • the invention is further based on the finding that when finished cooking, ie finishing or regenerating, an optimum climate in the form of a mixed climate can be calculated from at least two different food items, if the type of food and the degree of cooking is known . If, for example, a dish is to be prepared that includes a breaded chop as main component and potato wedges as well as grilled vegetables as saturation side dishes, the ideal mixed climate will be a hot, dry climate during the final cooking. If instead of potato wedges mashed potatoes and mixed vegetables instead of grilled vegetables are used as saturating side dishes, the cooking space climate must be moist and not too hot. Will be breaded alternatively Cutlet, potato gratin and broccoli are finished or regenerated, so the ideal climate deviates again from the previously discussed examples.
  • a mixed climate can be determined, for example, from an area of overlapping of the cooking space climate areas previously determined for each food to be cooked. For example, it is known for Schnitzel that the temperature in the oven between 160 and 220 ° C and the relative humidity in the oven should be between 40 and 50%, while it is common for French fries, the temperature between 200 and 250 ° C. and the relative humidity in the cooking space is a maximum of 20%. Thus, the temperature for a food containing Schnitzel as a first food and a second food Pommes should be between 200 and 220 ° C, ie in an overlap region of the two temperature ranges of the two items to be cooked, preferably 210 °.
  • the moisture ranges of the two food items do not overlap, so now a relative humidity for said food from chips and fries is to be chosen, which represents a compromise and is, for example, 30%.
  • the mixed climate would thus be determined by a temperature of 210 ° C and a relative humidity of 30%.
  • this mixed climate does not result in 100% target achievement as a relative humidity compromise has been chosen, the corresponding percentage being assessable and displayable on a display device.
  • the items to be cooked in particular the items associated with a main component, can weighted by a factor.
  • the humidity in the preparation of chips is of greater importance than in the preparation of fries, so that a weighting in the example described above can also cause the relative humidity is set at 40%, ie in the optimum range for chips is, but well above the maximum value for fries.
  • the percentage for achieving the targets namely the desired cooking result for chips and chips, can then also be calculated.
  • a finished cooking ie finishing or regeneration
  • the operator is requested to select the type of cooking product of each component of a food to be cooked.
  • a plate 1 with three areas for three components is shown on a display device of the cooking appliance, in particular the touch screen, see FIG. 1 .
  • Each of the three plate areas 10, 20, 30 can be activated so that a next selection menu level opens, as in FIG. 2 indicated.
  • the first plate portion 10 may be a main component and / or a preparation, for example, large roast while the plate portions 20 and 30 are each intended for saturation supplements, such as rice and grilled vegetables.
  • the second plate area 20 has been activated, over which the operator can easily select a first saturation supplement from a group comprising rice, noodles, steamed potatoes, mashed potato, potato wedges and the like, for which purpose the corresponding terms in a selection area 40 appear and can be activated in this.
  • the touch screen represents both an input device and an output device and allows the operator to make a selection solely by touching a specific area.
  • a food for example, large roast as the main component, selected via the plate area 10, rice as the first saturation supplement selected via the plate area 20, and grilled vegetables as the second saturation supplement, selected via the plate area 30 .
  • the first sensing device may comprise, for example, a core temperature probe to be inserted into the large-size roast and a structure according to the DE 199 45 021 A1 and a gas sensor array according to the WO 2006/069563 A1 ,
  • an optimum cooking chamber climate for the food can be determined and set in the cooking chamber of the cooking appliance.
  • a control device of the cooking appliance is used, which can fall back on stored in a memory device formulas and table values.
  • the calculated cooking space climate can be further optimized during the finished cooking, for example by taking into account the quantity of food in the cooking space, ie the load, and the caliber of the large roast.
  • the load can be determined after loading the cooking chamber with the food over the course of the oven temperature over time, while the caliber of the large roast can be determined from the course of the core temperature of the same over time.
  • the plates on which the food after a pre-cooking, which preferably has taken place separately Gargutart are served, the same temperature as the food to start the finished cooking, for example To avoid unwanted puddles on the plate, which then occurs when the plate is colder than the food and thus can condense on the plates of food leaking moisture, see in particular the DE 103 09 486 A1 and the DE 103 09 485 A1 the applicant.

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  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Combustion & Propulsion (AREA)
  • Mechanical Engineering (AREA)
  • General Engineering & Computer Science (AREA)
  • General Preparation And Processing Of Foods (AREA)
EP08169950.6A 2007-12-07 2008-11-26 Procédé destiné à la cuisson d'un plat préparé Active EP2068086B1 (fr)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
DE200710059223 DE102007059223A1 (de) 2007-12-07 2007-12-07 Verfahren zum Garen, insbesondere Fertiggaren, einer Speise und Gargerät hierfür

Publications (2)

Publication Number Publication Date
EP2068086A1 true EP2068086A1 (fr) 2009-06-10
EP2068086B1 EP2068086B1 (fr) 2014-04-09

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EP (1) EP2068086B1 (fr)
DE (1) DE102007059223A1 (fr)

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP2098788A3 (fr) * 2008-03-03 2010-04-07 Rational AG Procédé destiné à la commande d'un processus de cuisson et appareil de cuisson correspondant
EP2363646A1 (fr) * 2010-03-03 2011-09-07 Rational AG Procédé de guidage de programmes de cuisson
WO2012020129A1 (fr) * 2010-08-13 2012-02-16 Rational Ag Procédé mettant à disposition des programmes de cuisson

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE102014102471A1 (de) * 2014-02-25 2015-08-27 Rational Ag Verfahren zum Betreiben eines Gargeräts und Gargerät

Citations (13)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE3342483A1 (de) 1983-11-24 1985-06-05 Purfürst Elektrotechnik GmbH, 3004 Isernhagen Einrichtung zum bestellen und buchen von speisen und getraenken sowie zum unterhalten der gaeste eines restaurants oder dergleichen
US4568810A (en) 1984-01-17 1986-02-04 The Tappan Company Oven cooking control system with scanning display
DE68915563T2 (de) 1988-02-19 1995-01-12 Sharp Kk Elektronisch gesteuerter Herd.
DE19945021A1 (de) 1999-09-20 2001-04-12 Rational Ag Verfahren zum Steuern eines Garprozesses und hierzu verwendbarer Garprozeßfühler
DE10309486A1 (de) 2003-03-05 2004-09-23 Rational Ag Verfahren zum Steuern eines Garprozesses
DE10309485A1 (de) 2003-03-05 2004-10-28 Rational Ag Verfahren zum Steuern eines Garprozesses
JP2005234782A (ja) 2004-02-18 2005-09-02 Japan Crescent Co Ltd 飲食店における注文端末管理システム
WO2006045290A1 (fr) * 2004-10-29 2006-05-04 Rational Ag Procede pour cuire des charges de produits a cuire, contenant des produits a cuire de calibre different, et appareil de cuisson pour la mise en oeuvre dudit procede
WO2006069563A1 (fr) 2004-12-27 2006-07-06 Rational Ag Appareil de cuisson comportant au moins un reseau de capteurs de gaz, systeme d'echantillonnage pour un tel appareil de cuisson, procede de cuisson mettant en oeuvre un tel appareil de cuisson et procede de nettoyage d'un tel appareil de cuisson
EP1716795A1 (fr) 2005-04-25 2006-11-02 Rational AG Procédé de cuisson dans une marmite
DE102006008096A1 (de) 2006-02-20 2007-08-30 Lechmetall Landsberg Gmbh Verfahren zur intelligenten rollierenden Beschickung eines Gargerätes und Gargerät hierzu
DE202006009284U1 (de) 2006-06-13 2007-10-25 Rational Ag Gargerät mit Gargutzustandsgrößenüberwachung
DE102007040651A1 (de) 2007-08-27 2009-03-12 Rational Ag Verfahren zur Einstellung eines Garprogramms über visualisierte Gargutparameter und Gargerät hierfür

Family Cites Families (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE502007004408D1 (de) 2007-08-27 2010-08-26 Rational Ag Verfahren und Gargerät zum Garen

Patent Citations (14)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE3342483A1 (de) 1983-11-24 1985-06-05 Purfürst Elektrotechnik GmbH, 3004 Isernhagen Einrichtung zum bestellen und buchen von speisen und getraenken sowie zum unterhalten der gaeste eines restaurants oder dergleichen
GB2150728A (en) * 1983-11-24 1985-07-03 Purfuerst Elektrotech A client-actuated display and ordering apparatus for the catering industry
US4568810A (en) 1984-01-17 1986-02-04 The Tappan Company Oven cooking control system with scanning display
DE68915563T2 (de) 1988-02-19 1995-01-12 Sharp Kk Elektronisch gesteuerter Herd.
DE19945021A1 (de) 1999-09-20 2001-04-12 Rational Ag Verfahren zum Steuern eines Garprozesses und hierzu verwendbarer Garprozeßfühler
DE10309486A1 (de) 2003-03-05 2004-09-23 Rational Ag Verfahren zum Steuern eines Garprozesses
DE10309485A1 (de) 2003-03-05 2004-10-28 Rational Ag Verfahren zum Steuern eines Garprozesses
JP2005234782A (ja) 2004-02-18 2005-09-02 Japan Crescent Co Ltd 飲食店における注文端末管理システム
WO2006045290A1 (fr) * 2004-10-29 2006-05-04 Rational Ag Procede pour cuire des charges de produits a cuire, contenant des produits a cuire de calibre different, et appareil de cuisson pour la mise en oeuvre dudit procede
WO2006069563A1 (fr) 2004-12-27 2006-07-06 Rational Ag Appareil de cuisson comportant au moins un reseau de capteurs de gaz, systeme d'echantillonnage pour un tel appareil de cuisson, procede de cuisson mettant en oeuvre un tel appareil de cuisson et procede de nettoyage d'un tel appareil de cuisson
EP1716795A1 (fr) 2005-04-25 2006-11-02 Rational AG Procédé de cuisson dans une marmite
DE102006008096A1 (de) 2006-02-20 2007-08-30 Lechmetall Landsberg Gmbh Verfahren zur intelligenten rollierenden Beschickung eines Gargerätes und Gargerät hierzu
DE202006009284U1 (de) 2006-06-13 2007-10-25 Rational Ag Gargerät mit Gargutzustandsgrößenüberwachung
DE102007040651A1 (de) 2007-08-27 2009-03-12 Rational Ag Verfahren zur Einstellung eines Garprogramms über visualisierte Gargutparameter und Gargerät hierfür

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP2098788A3 (fr) * 2008-03-03 2010-04-07 Rational AG Procédé destiné à la commande d'un processus de cuisson et appareil de cuisson correspondant
EP2363646A1 (fr) * 2010-03-03 2011-09-07 Rational AG Procédé de guidage de programmes de cuisson
WO2012020129A1 (fr) * 2010-08-13 2012-02-16 Rational Ag Procédé mettant à disposition des programmes de cuisson
CN103119371A (zh) * 2010-08-13 2013-05-22 乐信股份公司 提供烹调程序的方法

Also Published As

Publication number Publication date
DE102007059223A1 (de) 2009-06-10
EP2068086B1 (fr) 2014-04-09

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