EP2789918B1 - Procédé destiné à la cuisson d'un produit de cuisson et appareil de cuisson - Google Patents

Procédé destiné à la cuisson d'un produit de cuisson et appareil de cuisson Download PDF

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Publication number
EP2789918B1
EP2789918B1 EP13001792.4A EP13001792A EP2789918B1 EP 2789918 B1 EP2789918 B1 EP 2789918B1 EP 13001792 A EP13001792 A EP 13001792A EP 2789918 B1 EP2789918 B1 EP 2789918B1
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EP
European Patent Office
Prior art keywords
phase
temperature
cooking
food
food temperature
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EP13001792.4A
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German (de)
English (en)
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EP2789918A1 (fr
Inventor
Pascal Feierabend
Nina Dohner
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V-Zug AG
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V-Zug AG
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Application filed by V-Zug AG filed Critical V-Zug AG
Priority to EP13001792.4A priority Critical patent/EP2789918B1/fr
Priority to PL13001792T priority patent/PL2789918T3/pl
Priority to DK13001792.4T priority patent/DK2789918T3/en
Priority to SI201330439A priority patent/SI2789918T1/sl
Priority to CN201480017425.1A priority patent/CN105308393B/zh
Priority to PCT/CH2014/000044 priority patent/WO2014166005A1/fr
Priority to AU2014252686A priority patent/AU2014252686B2/en
Publication of EP2789918A1 publication Critical patent/EP2789918A1/fr
Priority to HK16109177.8A priority patent/HK1221005A1/zh
Publication of EP2789918B1 publication Critical patent/EP2789918B1/fr
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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
    • F24C7/082—Arrangement or mounting of control or safety devices on ranges, e.g. control panels, illumination
    • F24C7/085—Arrangement or mounting of control or safety devices on ranges, e.g. control panels, illumination on baking ovens
    • 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
    • F24C15/00—Details
    • F24C15/32—Arrangements of ducts for hot gases, e.g. in or around baking ovens
    • F24C15/322—Arrangements of ducts for hot gases, e.g. in or around baking ovens with forced circulation
    • F24C15/327—Arrangements of ducts for hot gases, e.g. in or around baking ovens with forced circulation with air moisturising

Definitions

  • the invention relates to a method for cooking a food, in particular by means of steam, and a correspondingly designed cooking appliance.
  • DE 10 2004 040 655 A1 describes a method and apparatus for controlling a delta-T cooking process.
  • the actual cooking space temperature is set as a function of the actual core temperature in such a way that a substantially constant difference, the delta T value, is maintained between these two values.
  • EP 723115 A2 describes a method for cooking meat, wherein in a cooking temperature control phase of the cooking chamber is heated with hot air such that the cooking temperature follows a time-dependent cooking temperature setpoint course. In this way, a certain cooking temperature (core temperature) can be achieved at a desired time. It turns out, however, that it takes a relatively long time until food is cooked in this way, as to avoid local overheating on the meat surface, the ramp of the cooking temperature setpoint course not too steep may be chosen.
  • EP 2537418 A1 describes a method to cook food, such as meat, in a cooking appliance under steam, wherein the food is enclosed in a bag.
  • the cooking chamber is heated with steam, wherein a cooking temperature is measured with a Garguttemperatur measuring probe and controlled by a control loop on a rising ramp until it reaches a final cooking temperature. At the same time, it is monitored that the cooking chamber temperature does not exceed a limit. This is followed by an optional high-temperature phase at elevated temperature.
  • the food can be cooked quickly and gently.
  • the food in a method for operating a furnace, is introduced into the oven and the cooking chamber temperature controlled in the oven so that the cooking temperature follows a time-dependent cooking temperature setpoint course, the cooking temperature setpoint course at least a first and a second, the first Area following area and in the first area has a greater slope than in the second area.
  • the cooking chamber is preferably heated by the metered introduction of steam (optionally with the aid of further heating means), whereby an efficient Heat is introduced into the food, without the oven temperature must be very high.
  • the food to be cooked is heated without a steam-insulating casing in the cooking chamber.
  • the cooking temperature setpoint course is designed such that it increases over time up to the final cooking temperature, so that at the end of the cooking temperature control phase, the desired core temperature is reached.
  • the desired value course is therefore an approximation to an exponential course of the cooking temperature with a steep temperature increase in the first region and a flat fitting to the final cooking temperature in the second region.
  • the cooking temperature setpoint course is therefore monotonously increasing in the first and second regions, in particular increasing monotonically, for example increasing linearly, the second region adjoining the first region in time.
  • a transition between the first and the second region may be in a Garguttemperatur Scheme between 10 ° C and 30 ° C below the final Garguttemperatur.
  • the cooking time or the end time to which the food should be ready can be specified.
  • the maximum cooking time is less than 3h, which corresponds to a much shorter duration than the usual soft-cooking with steam.
  • the preheat phase precedes the first and second regions with the time-dependent temperature of the cooking product setpoint.
  • the pre-heating phase brings the food from any initial temperature to a pre-programmed cooking temperature. This is preferably in a range of 20 ° C to 30 ° C, more preferably in a range of 23 ° C to 27 ° C.
  • a pre-programmed cooking temperature This is preferably in a range of 20 ° C to 30 ° C, more preferably in a range of 23 ° C to 27 ° C.
  • the food is cooked despite any initial temperature, which can fluctuate, for example, between cooling temperatures and room temperatures, brought to a specific temperature before the first portion of the time-dependent cooking temperature setpoint course begins.
  • the cooking space temperature is controlled so that it exceeds the final cooking temperature by at most 30 °, in particular at most 15 °, or even more preferably at most 10 °.
  • the oven temperature can be controlled so that it does not exceed a predetermined fixed limit temperature, the fixed limit temperature is a value less than 105 ° C.
  • the cooking chamber temperature is preferably limited to a range between 60 ° C and 80 ° C.
  • the invention is particularly suitable for cooking meat (fish in this context should also fall under the term meat), since there the cooking process can be completed after reaching the desired core temperature.
  • the final cooking temperature is chosen according to the well-known advantageous core temperature of each type of meat.
  • the method can also be applied to other food items, e.g. Vegetables are used.
  • the cooking appliance according to Fig. 1 has a cooking chamber 1 for receiving the cooking product 2, for example on a metal sheet or grid 3.
  • the device further has a controller 4 and a steam generator 5.
  • the steam generator 5 is used to heat the cooking chamber 1 with steam.
  • the steam generator 5 can produce superheated steam at a temperature above 100 ° C., for example, by means of additional hot air.
  • the cooking appliance is preferably an oven with steam cooking function, but it may be e.g. also act as a pure steam cooker.
  • the controller 4 comprises, inter alia, means 6 for generating a cooking temperature setpoint course, ie a time-dependent setpoint TGGS of the cooking temperature TGG.
  • This may be, for example, a memory and computing means that generate such a course in a known manner.
  • the means 6 is designed so that the cooking temperature setpoint course TGGS has a first area and a subsequent second area, wherein in a cooking temperature control phase of the device initially rises from a start value and monotonically, in particular strictly monotonous, to an intermediate temperature, which is, for example, 25 ° C below a final cooking temperature TGGE, rises and then with a flatter slope, but still monotonous, especially strictly monotonous, rising to the final Garguttemperatur TGGE runs.
  • the pitches of the first and second areas are set so that the final cooking temperature TGGE is reached within a time set by the user via an input unit (not shown) of the oven. This time can be 3h or less.
  • controller 4 comprises a first controller 7 and a second controller 8, which in each case compare an actual value with a desired value and generate a control variable such that the actual value equals the desired value.
  • the first controller 7 is connected to a cooking temperature measuring probe 9. This measures the cooking temperature TGG approximately in the center of the food 2, i. the so-called core temperature.
  • the setpoint value TGGS of the cooking product temperature is supplied by the means 6 to the first controller 7.
  • the controller 7 compares the cooking temperature TGG and its setpoint TGGS and generates from this a cooking space temperature setpoint TGRS, which is selected so that the cooking temperature TGG develops towards its setpoint TGGS.
  • the second controller 8 is connected to a cooking chamber temperature measuring probe 10. This measures the cooking chamber temperature TGR.
  • the second controller receives the setpoint TGGS from the first controller, compares this with the current cooking chamber temperature TGR and generates therefrom a control signal for the steam generator 5. This control signal controls the steam generation and is selected so that the cooking chamber temperature TGR develops to its setpoint TGRS. If the device is controlled due to a given cooking chamber temperature TGR, e.g. during the preheating phases described in further, only this part of the control is required.
  • the controller 7 and / or 8 or generally the controller 4 are advantageously designed so that the cooking chamber temperature TGR does not exceed a limit temperature TLIM of 105 ° C. This way a can Thermal impairment of Gargutober construction be avoided.
  • the following describes the cooking process that can be carried out with the cooking appliance described so far. It should be emphasized that the cooking method described corresponds to only one of several possible operating modes of the cooking appliance. In general, the cooking device will be able to cook food with other conventional methods.
  • the cooking temperature measuring probe 9 is introduced into the food 2.
  • the measuring probe 9 was pierced directly into the food 2.
  • a steam-insulating sheath which protects the food from the heating steam in the oven and how they, for example, in EP 2537418 A1 is described, is not needed.
  • the cooking product 2 provided with the measuring probe 9 is then introduced into the cooking chamber 1 and the cooking program is started.
  • the following steps of this cooking program automatically run under the control of the controller 4.
  • the course of the cooking temperature TGG, the cooking temperature setpoint TGGS and the cooking space temperature TGR during the cooking program are in Fig. 2 shown.
  • the temperature of the cooking product TGG is shown superimposed as a dotted line on the continuous drawn line of the cooking temperature setpoint TGGS.
  • the upper lines in FIG. 2 represent the cooking chamber temperature under two different gradients TGR (1), TGR (2).
  • the steam generator 5 is activated, so that the cooking chamber temperature TGR begins to increase.
  • the cooking chamber can also be heated, for example, by means of resistance heating or another suitable heating medium.
  • the in FIG. 2 shown cooking program starts at a time t0, in which the oven temperature is 60 ° C.
  • first (pre) heating phase which serves to gently temper the food and differences to compensate in initial temperatures
  • the food is warmed by measuring the temperature of the product.
  • This phase ends at a time t1 when the food has a selectable, pre-programmed cooking temperature, for example 20 ° C.
  • the cooking space temperature in the second phase can be derived from the duration of the first phase by selecting a first cooking space temperature TGR (1) for a duration no longer than a predetermined duration t1.
  • this temperature is the initial temperature of 60 ° C.
  • a second cooking chamber temperature TGR (2) can be selected.
  • this temperature is as in FIG. 2 shown (after heating) constant 70 ° C to accelerate the heating of the food.
  • the first phase can be stopped and the subsequent second phase can be initiated at a predetermined temperature, which is even higher, for example 80 ° C , This course is in FIG. 2 not shown.
  • the three temperature settings of 60 ° C, 70 ° C and 80 ° C for the second phase may also be derived from the slope of the cooking temperature during the first heating phase.
  • the food is thus heated with the selected oven temperature of 60 ° C, 70 ° C or 80 ° C to a (second) selectable cooking temperature, for example 25 ° C.
  • a (second) selectable cooking temperature for example 25 ° C.
  • the temperature increase is determined by the cooking chamber temperature.
  • the heating phase subsequent to these two optional preheating phases is controlled by the specification of a cooking temperature setpoint course TGGS, i. a time-dependent setpoint TGGS the cooking temperature TGG, controlled.
  • individual preheating phases can be controlled by a predetermined TGGS curve, but such a control can increase the cooking chamber temperature TGR higher than desired.
  • the setpoint TGGS describes in the heating phase as in FIG. 2 first show a region of steeply increasing setpoints, followed by a shallower region that ends with reaching the final cooking temperature TGGE.
  • the in FIG. 2 shown cooking temperature setpoint course can be considered as an exponential curve of the type TGGE * (1-exp (-kt)) with k as a time constant, which depends on the desired cooking time, which is approximated by means of two linear sections. Due to the fact that the curve initially increases more strongly, it can be avoided on the one hand that the cooking chamber temperature TGR assumes too high a value at the end of the heating phase. On the other hand, an overshoot of the temperature of the cooking product, especially with small pieces of food to be cooked, can be better avoided than with a simple linear course, as it is, for example, in EP 2537418 A1 is described.
  • the slope in the first, steeper area of the cooking temperature setpoint course can be chosen so that it allows the maximum heat input into the core of the food, without affecting the quality of the final product of the cooking process.
  • this slope is in the range of about 0.7 ° C / min to 1.5 ° C / min, especially between 1.1 ° C / min to 1.3 ° C / min.
  • the second section begins at a time t3a when the temperature of the cooking product has risen to the final cooking temperature TGGE up to a defined temperature difference ⁇ T.
  • This difference ⁇ T may e.g. be selected from a range between 10 ° C and 30 ° C or 15 ° C and 30 ° C below the final cooking temperature, preferably from a range between 23 ° C and 27 ° C below the final cooking temperature.
  • the slope of the second section can then be determined by the ratio of the temperature ⁇ T and the remaining cooking time t3b-t3a.
  • the food is brought as flat as possible without overshooting the cooking temperature and near the end cooking temperature TGGE. This restricts the re-cooking of the food after the end of the cooking process.
  • a protection condition during the entire phase ensures that the temperature of the cooking chamber is limited to a maximum temperature TLIM of 105 ° C. This temperature can be reached and even exceeded by the use of superheated steam.
  • the method described is suitable, as mentioned above, especially for meat.
  • the method can be used e.g. also be used for vegetables.
  • the cooking temperature at the end of the cooking temperature control phase should be kept at the desired final cooking temperature TGGE for a certain time.
  • the food can be seared by the user still sharp, for example in a pan, if a significant crust formation is desired.

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  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Combustion & Propulsion (AREA)
  • Mechanical Engineering (AREA)
  • General Engineering & Computer Science (AREA)
  • Cookers (AREA)
  • Meat, Egg Or Seafood Products (AREA)
  • Commercial Cooking Devices (AREA)

Claims (16)

  1. Procédé de cuisson d'un produit à cuire (2) dans un dispositif de cuisson avec une chambre de cuisson (1) pendant une durée de cuisson, lors duquel une température du produit à cuire (TGG) est mesurée et, au moins pendant une phase de réglage de température du produit à cuire de la durée de cuisson, une température de la chambre de cuisson (TGR) hors du produit à cuire (2) étant réglée de sorte que la température du produit à cuire (TGG) suive une courbe de consigne, en fonction du temps, de la température du produit à cuire (TGGS), caractérisé en ce que le produit à cuire (2) est introduit dans la chambre de cuisson (1) et la courbe de consigne de la température du produit à cuire (TGGS) a au moins deux régions avec une pente différente, la deuxième région qui suit la première région ayant une pente inférieure par rapport à celle de la première région.
  2. Procédé selon la revendication 1, caractérisé en ce que la chambre de cuisson (1) est chauffée au moins partiellement par vapeur chauffée.
  3. Procédé selon la revendication 1 ou la 2, caractérisé en ce que le produit à cuire (2) est chauffé dans la chambre de cuisson sans une enveloppe isolante de vapeur.
  4. Procédé selon l'une des revendications précédentes, la courbe de consigne de la température du produit à cuire (TGGS) étant conçue de manière telle que les températures de la première et de la deuxième région montent de manière monotone jusqu'à une température finale du produit à cuire (TGGE).
  5. Procédé selon la revendication 4, la première et la deuxième région ayant un cours linéaire et la première région passe dans la deuxième région à une température choisie dans une gamme de températures inférieures par 10°C à 30°C à la température finale du produit à cuire (TGGE).
  6. Procédé selon l'une des revendications précédentes, la pente ayant une valeur lors de la première région d'au moins en moyenne entre 0.7°C/min et 1.5°C/min.
  7. Procédé selon l'une des revendications précédentes, la pente étant déterminée lors de la deuxième région à la base de la différence de température entre la température du produit à cuire à la fin de la première région et la température finale du produit à cuire (TGGE) et une durée restante à la fin de la première région.
  8. Procédé selon l'une des revendications précédentes, une phase de préchauffage précédant la courbe de consigne de la température du produit à cuire (TGGS) avec les aux moins deux régions, qui apporte le produit à cuire (2) à une température de consigne au début de la première région.
  9. Procédé selon la revendication 8, la température de la chambre de cuisson (TGR) pendant la phase de préchauffage étant limitée à une température comprise entre 60°C et 80°C.
  10. Procédé selon la revendication 8 ou 9, la température du produit à cuire (TGG) étant mesurée pendant la phase de préchauffage et des paramètres pour ajuster des températures du produit à cuire ultérieures (TGR(1), TGR(2)) étant dérivés de la courbe de température du produit à cuire.
  11. Dispositif de cuisson prévu pour exécuter un procédé selon l'une des revendications précédentes avec une chambre de cuisson (1) pour recevoir le produit à cuire (2),
    une sonde de mesure de la température du produit à cuire (9) pour mesurer la température du produit à cuire (2), et
    une commande (4) adaptée à commander la température de la chambre de cuisson (TGR) dans la chambre de cuisson (1) pendant la phase de réglage de la température du produit à cuire de sorte que la température du produit à cuire (TGG) suive une courbe de consigne, en fonction du temps, de la température du produit à cuire (TGGS) et que la courbe de consigne de la température du produit à cuire (TGGS) a au moins deux régions avec une pente différente, la deuxième région qui suit la première région ayant une pente inférieure par rapport à celle de la première région.
  12. Dispositif de cuisson selon la revendication 11 avec un générateur de vapeur (5) pour chauffer la chambre de cuisson (1) avec de la vapeur.
  13. Dispositif de cuisson selon la revendication 11 ou 12, la sonde de mesure de la température du produit à cuire (9) pour mesurer la température du produit à cuire (TGG) étant formée sans enveloppe isolante de vapeur.
  14. Dispositif de cuisson selon la revendication 11 à 13, la commande étant formée de sorte que la pente de la courbe de consigne de la température du produit à cuire (TGGS) ait une valeur lors de la première région au moins en moyenne entre 0.7°C/min et 1.5°C/min.
  15. Dispositif de cuisson selon l'une des revendications 11 à 14, la commande (4) étant adaptée à déterminer la pente lors de la deuxième région à la base de la différence de température entre la température du produit à cuire à la fin de la première région et la température finale du produit à cuire (TGGE) et une durée restante à la fin de la première région.
  16. Dispositif de cuisson selon l'une des revendications 11 à 14, la commande (4) étant adaptée à mesurer la température du produit à cuire (TGG) et de déterminer des paramètres pour ajuster des températures ultérieures du produit à cuire (TGR) pendant une phase de chauffage qui précède la phase de réglage de la température du produit à cuire avec au moins une première et une deuxième région.
EP13001792.4A 2013-04-08 2013-04-08 Procédé destiné à la cuisson d'un produit de cuisson et appareil de cuisson Active EP2789918B1 (fr)

Priority Applications (8)

Application Number Priority Date Filing Date Title
EP13001792.4A EP2789918B1 (fr) 2013-04-08 2013-04-08 Procédé destiné à la cuisson d'un produit de cuisson et appareil de cuisson
PL13001792T PL2789918T3 (pl) 2013-04-08 2013-04-08 Sposób gotowania produktu gotowanego i przyrząd do gotowania
DK13001792.4T DK2789918T3 (en) 2013-04-08 2013-04-08 Method of preparing a food and cooking device
SI201330439A SI2789918T1 (sl) 2013-04-08 2013-04-08 Postopek za kuhanje živila za kuhanje in kuhalna naprava
CN201480017425.1A CN105308393B (zh) 2013-04-08 2014-04-07 用于烹饪食物的方法和烹饪设备
PCT/CH2014/000044 WO2014166005A1 (fr) 2013-04-08 2014-04-07 Procédé de cuisson d'un aliment à cuire et appareil de cuisson
AU2014252686A AU2014252686B2 (en) 2013-04-08 2014-04-07 Method for cooking a cooking product, and cooking device
HK16109177.8A HK1221005A1 (zh) 2013-04-08 2016-08-01 用於烹飪食物的方法和烹飪設備

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
EP13001792.4A EP2789918B1 (fr) 2013-04-08 2013-04-08 Procédé destiné à la cuisson d'un produit de cuisson et appareil de cuisson

Publications (2)

Publication Number Publication Date
EP2789918A1 EP2789918A1 (fr) 2014-10-15
EP2789918B1 true EP2789918B1 (fr) 2016-10-26

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EP13001792.4A Active EP2789918B1 (fr) 2013-04-08 2013-04-08 Procédé destiné à la cuisson d'un produit de cuisson et appareil de cuisson

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EP (1) EP2789918B1 (fr)
CN (1) CN105308393B (fr)
AU (1) AU2014252686B2 (fr)
DK (1) DK2789918T3 (fr)
HK (1) HK1221005A1 (fr)
PL (1) PL2789918T3 (fr)
SI (1) SI2789918T1 (fr)
WO (1) WO2014166005A1 (fr)

Families Citing this family (5)

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Publication number Priority date Publication date Assignee Title
CN108851944A (zh) * 2018-07-11 2018-11-23 杭州老板电器股份有限公司 智能家电的烹饪方法、控制装置和智能家电
CN109085870B (zh) * 2018-08-23 2021-07-27 杭州老板电器股份有限公司 智能家电的控制方法、装置和智能家电
CN109965680A (zh) * 2018-10-17 2019-07-05 广东美的厨房电器制造有限公司 蒸汽烹饪设备及其控制方法、计算机可读存储介质
CN110742497B (zh) * 2019-11-26 2021-03-26 广东美的厨房电器制造有限公司 蒸汽烹饪设备、蒸汽烹饪设备的控制方法和存储介质
DE102021208449A1 (de) 2021-08-04 2023-02-09 BSH Hausgeräte GmbH Behandeln von Gargut mit Dampf

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EP2789918A1 (fr) 2014-10-15
WO2014166005A1 (fr) 2014-10-16
SI2789918T1 (sl) 2017-01-31
AU2014252686A1 (en) 2015-10-08
AU2014252686B2 (en) 2017-09-14
HK1221005A1 (zh) 2017-05-19
CN105308393B (zh) 2017-05-03
DK2789918T3 (en) 2017-02-06
CN105308393A (zh) 2016-02-03
PL2789918T3 (pl) 2017-04-28

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