EP3309460A1 - Procédé automatique de cuisson des aliments au moyen d'un appareil de cuisson - Google Patents

Procédé automatique de cuisson des aliments au moyen d'un appareil de cuisson Download PDF

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Publication number
EP3309460A1
EP3309460A1 EP17191870.9A EP17191870A EP3309460A1 EP 3309460 A1 EP3309460 A1 EP 3309460A1 EP 17191870 A EP17191870 A EP 17191870A EP 3309460 A1 EP3309460 A1 EP 3309460A1
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EP
European Patent Office
Prior art keywords
cooking
food
temperature
temp
actual
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.)
Granted
Application number
EP17191870.9A
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German (de)
English (en)
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EP3309460B1 (fr
Inventor
Astrid HOFFMEISTER-PAUL
Thomas Metz
Stephan Lückebergfeld
Andre Peters
Stefan Homburg
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.)
Miele und Cie KG
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Miele und Cie KG
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Publication date
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Publication of EP3309460A1 publication Critical patent/EP3309460A1/fr
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Publication of EP3309460B1 publication Critical patent/EP3309460B1/fr
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Classifications

    • 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
    • F24C7/087—Arrangement or mounting of control or safety devices of electric circuits regulating heat
    • 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 an automatic method for cooking food by means of a cooking appliance according to claim 1 and a cooking appliance for carrying out such an automatic method according to claim 9.
  • the use of automatic programs is known to at least partially remove the preparation from the user and / or to optimize the result of the preparation.
  • This includes the cooking of food such as meat in an oven, in a steamer and in a combination oven and steamer.
  • Such cooking programs can for example run such that in a first step, the meat is grilled and then allowed to cool before further cooking steps are made.
  • the desired cooking temperature is usually reached into the core of the piece of meat to obtain the desired cooking result.
  • the meat piece is to be heated from the outside so that the heating can spread to the inside of the meat piece and there cause the desired core temperature.
  • the core temperature of the piece of meat during cooking is an essential parameter in order to be able to carry out the cooking process or the cooking process as desired, ie. to automatically achieve the desired degree of cooking of the food. It is to be regarded as the core of the food the point or area in the interior of the food, which corresponds to the center of gravity of the food.
  • the temperature inside the piece of meat can be read by the user from outside the piece of meat.
  • a further disadvantage is that it may be necessary for reading the Lucasthermometers that the cooking appliance must be opened because the scale of the Lucasthermometers for the user is not readable through the disc of the cooking appliance. This can disturb and extend the cooking process due to the escaping heat.
  • the temperature detected by the Lucasthermometer can not correspond to the core temperature, because the core spit was not plugged by the user in the food so that the core temperature can be detected. This can be done by the sensor of the core spit being not positioned in the core of the food but at another location in the food. It may also be the case that the probe has been positioned in a fatty lens or close to a bone, so that the fat or the bone material can lead to an at least partial thermal shielding of the probe. In this way it can be prevented that despite the use of a Lucasthermometers and the correct manual execution of the cooking process still not the desired cooking result can be achieved.
  • the disadvantage here is that even in this case, the temperature probe is stuck by the user in the food, so that the disadvantages described above, such as an inadequate positioning of the probe of the core spit against the core of the food through the EP 2 537 418 A1 can not be overcome.
  • this type of cooking process management is based on the knowledge that the degree of cooking of a food to be cooked, such as, for example, of meat at given cooking conditions, e.g. Temperature, time and humidity in particular depends on the mass of the food.
  • a heavier piece of meat requires a longer time at the same cooking conditions as a lighter piece of meat to achieve the desired same degree of cooking.
  • This is due to the fact that a larger mass of a food to be heated counteracts the rise or fall of the temperature in the oven more than a lower mass.
  • the larger mass to heat to the desired degree of cooking than the lighter mass e.g.
  • the mass of the food currently to be cooked is e.g.
  • the duration of the individual cooking steps can be performed by the cooking appliance correspondingly longer or shorter.
  • a further disadvantage is that this type of Garreteung considered only the mass in order to conclude on the achievement of the desired core temperature.
  • the spread of the cooking process caused by the heating of the food depends not only on the mass but also on the shape of the food from, as the result of the shape of the food the distance between the surface and the core of the food.
  • the desired core temperature at e.g. flatter meat piece reached faster than a thicker piece of meat. If, however, two meat pieces of different heights are cooked with the same cooking process because of the same mass, different core temperatures and thus different cooking results are achieved so that at least one of the two cooking results achieved deviates from the desired cooking result. This can also cause longer cooking times than actually required.
  • An object of the present invention is to provide an automatic method for cooking food by means of a cooking appliance of the type described above, so that the desired cooking result can be achieved automatically easier and / or more reliable and / or faster than previously known. In particular, this should be more comfortable for the user to achieve, in particular without its participation, for example, by inputs and / or by the application of a Lucasthermometers, which is to be inserted and removed by the user in the food.
  • the present invention is based on the finding that a purely time-dependent control of a cooking process can lead to different cooking results, because it can not be ensured by an exclusive timing that the predetermined target cooking chamber temperature of the cooking chamber is reached during a cooking step. Thus, it is possible to switch to a further cooking step, although the predetermined desired cooking chamber temperature of the cooking chamber has not yet been reached. Furthermore, it may happen that the predetermined desired cooking chamber temperature of the cooking chamber was indeed achieved, but is not kept long enough, because is indexed too quickly in a further cooking step.
  • the cooking process or at least a single cooking step of a cooking process is not time-dependent but temperature-dependent controlled or regulated, so that when a predetermined desired cooking chamber temperature of the cooking chamber this can be automatically held for a predetermined period of time. This can ensure that cooking can be performed at the predetermined oven temperature for the predetermined period of time.
  • the present invention is based on the finding that, via known relationships between the temperature of the cooking chamber and the core temperature of the food, the desired cooking chamber temperature of the cooking chamber can be specified such that a desired core temperature of the food can be achieved within a certain time , Therefore, according to the invention can be closed indirectly on the detection of the actual cooking chamber temperature of the cooking chamber on the core temperature of the food.
  • the individual cooking steps of the cooking process with different cooking settings can be operated within certain limits regardless of the size and / or the shape of the food. This can lead more reliably than previously known to the desired cooking results. At the same time this can be achieved reproducibly. Furthermore, this can shorten the duration of the cooking process.
  • thermometers are required, which would have to be set and removed by the user. In this way, the cooking process can be carried out weight-independent within certain limits.
  • a cooking characteristic is understood a property of the food, which can describe reproducible and measurable in terms of its cooking properties. This can e.g. the mass of the food to be cooked. It is advantageous in the characterization of the cooking properties of the food over its mass that the cooking characteristic can be described very easily by means of a single parameter with a single value. Furthermore, it is known from the prior art how the mass of a food can be used to control a cooking process, so that the mass determined according to the invention can be easily used and further processed.
  • the inventively determined mass of the food does not have to correspond to its actual mass, which would result from weighing. Rather, the mass determined according to the invention can carry in itself the information of the shape of the food to be cooked, which has an effect on the time duration when the food has reached the desired core temperature. Since it is much more important when cooking than on the actual mass of the food, the mass according to the invention for control and regulation of the following cooking steps can be much more meaningful than the determinable by weighing actual mass of the food.
  • the mass can be used as a multiplier for calculating, for example, a time required for cooking a subsequent cooking step.
  • a stored value table can also be used to determine from the determined mass value of the food item, e.g. to determine a required period of a following cooking step.
  • the slope of a temperature rise curve of the cooking chamber can be used as a cooking characteristic.
  • This information may be more complex to calculate and / or process, however, this more complex information may be used for more complex controls of the cooking process, which may provide greater accuracy of the cooking process and the desired cooking result.
  • the temperature rise can be determined from two actual cooking chamber temperature values and the respective times during the first cooking setting or the resulting temperature and time differences.
  • the actual cooking space temperature values or times should be as far apart as possible in order to reduce the influence of measurement inaccuracies.
  • subsequent cooking steps can be controlled or regulated as a function of the cooking characteristics of the present food.
  • the time duration and / or the temperature and / or the humidity of a subsequent cooking step can be controlled or regulated as a function of the cooking characteristic. For example, a heavier food to be cooked at a higher temperature and / or with a higher humidity than a food with less weight to achieve the same desired cooking result in the same period of time.
  • an automatic determination of a cooking characteristic a more precise and more individual specification of a parameter of the following cooking steps can take place than by means of a manual specification by the user.
  • an automatic determination for example of the mass of the food to be cooked more accurate and / or easier and / or reliable than by manual input by the user.
  • an automatic generation of the cooking characteristic of the present food for each cooking process and the food to be cooked can be performed automatically again and individually, so that always the valid cooking characteristic can be used.
  • a second cooking characteristic can be determined.
  • Measurement inaccuracies which are incorporated in the determination of a cooking characteristic, are compensated by the comparison with the other cooking characteristic as a reference measurement.
  • a validation of the first cooking characteristic of the present food can be done by the second cooking characteristic of the same food.
  • a heating process of the cooking appliance and of the second cooking characteristic of a cooling process can be described by the first cooking characteristic, so that both types of temperature changes can be described equally on the resulting cooking characteristic.
  • the following cooking steps can be controlled or regulated on the basis of a single resulting cooking characteristic, which can increase the reliability of the cooking characteristic and at the same time make their use simple.
  • the operation of the cooking appliance by means of the second and / or the third Gareingnagna depending on the first cooking characteristic of the food, the second cooking characteristic of the food and / or the resulting cooking characteristic of the food is done.
  • a cooking characteristic individually created for the respective cooking food to be cooked can be used to control the cooking process or individual cooking steps of the cooking process.
  • an automatic adjustment of the cooking appliance on the respective food to be cooked can be done in order to achieve an optimal cooking result. It is also possible to combine several cooking characteristics with each other or alternatively to each other.
  • the desired cooking chamber temperature is the second cooking setting and / or the third cooking setting and / or the duration of the second cooking setting and / or the third cooking setting and / or the second cooking setting and / or the third Gareinwolf depending on the first cooking characteristic of the food, the second cooking characteristic of the food and / or the resulting cooking characteristic of Food set.
  • a control of the cooking process or individual cooking steps of the cooking process can be implemented to automatically and individually achieve the desired degree of cooking for the respective food by means of height and / or duration of the effect of temperature.
  • the first cooking characteristic of the food, the second cooking characteristic of the food and / or the resulting cooking characteristic of the food is a mass of the food.
  • This mass has been determined individually as described above for the respective food to be cooked, this mass does not correspond to the weight of the cooked food but at the same time carries information in itself, which characterizes the shape of the food. This makes it possible to sufficiently characterize the food with the individually determined mass of the food as a single parameter or with a single value in order to control the cooking process or individual cooking steps of the cooking process according to the invention.
  • the present invention also relates to a cooking device for carrying out an automatic method for cooking food as described above with a cooking chamber for receiving a food, a temperature sensor which is designed and arranged to detect an actual cooking chamber temperature of the cooking chamber, and a control unit , which is designed to be able to carry out a method for cooking food as described above.
  • a cooking appliance such. an oven, a steamer or a combination of oven and steamer are used.
  • the temperature sensor is a platinum measuring resistor, in particular a PT1000 measuring resistor. It is advantageous here that platinum measuring resistors have only small deviations in the limits, so that they are usually exchangeable without recalibration. This can simplify its replacement in the event of a defect or failure of the temperature sensor.
  • Fig. 1 shows a schematic perspective view of a cooking appliance 1 for performing a cooking method according to the invention.
  • the cooking appliance 1 is a combi appliance 1 made of oven and steamer.
  • the combined device 1 has a housing 10, on the front side of which a plurality of operating elements 11 in the form of rotary knobs are provided, via which, for example, the temperature and the duration of a cooking process can be set. Furthermore, an automatic cooking program can be set via the operating elements 11.
  • a cooking chamber 12 which has a Gargutage 13 in the form of a grate 13.
  • a food to be cooked 2 is arranged in the form of a piece of meat 2, which is to be cooked.
  • a temperature sensor 14 in the form of a PT1000 measuring resistor 14 is further arranged such that the PT1000 measuring resistor 14 can detect the temperature in the cooking chamber 14.
  • the combination device 1 further has a control unit 15 in its interior, which generally controls the combination device 1 and this u.a. is connected to the controls 11 and the PT1000 measuring resistor 14 signal transmitting.
  • a first actual cooking chamber temperature Temp-Ist-1 of the cooking chamber 12 is detected.
  • the first actual cooking chamber temperature Temp-Ist-1 and the first desired cooking chamber temperature Temp-Soll-1 are compared. This takes place continuously until the first set cooking space temperature Temp setpoint 1 is reached by the first actual cooking space temperature Temp actual 1.
  • a second cooking step of the cooking process is started immediately by the combination appliance 1 being operated by means of a second cooking setting with a second set cooking space temperature Temp setpoint 2.
  • the second desired cooking chamber temperature Temp-Soll-2 is 118 ° C, so that the second cooking step is a cooling of the cooking chamber 12.
  • the first cooking step is carried out in a temperature-controlled manner so that the target of the first cooking step is not reached after a predetermined period of time but according to the invention when the first predetermined cooking space temperature Temp setpoint 1 is reached and the second cooking step is entered.
  • a first cooking characteristic of the meat piece 2 from the time duration of the first cooking step and / or two first actual cooking space temperatures Temp actual 1 determined during the first cooking step is additionally determined.
  • the times and the first actual cooking chamber temperatures Temp-Ist-1 are used at the beginning of the first cooking step and when the first set cooking space temperature Temp-Soll-2 is reached in order to minimize the effects of measurement inaccuracies.
  • the mass of the piece of meat 2 is calculated in this embodiment and initially stored for later use.
  • a second actual cooking chamber temperature Temp-actual-2 of the cooking chamber 12 is determined and compared in a seventh step 700 with the second desired cooking chamber temperature Temp-Soll-2. If it is detected that the second actual cooking chamber temperature Temp-Ist-2 has reached the second set cooking chamber temperature Temp-Soll-2, then in a eighth step 800, a third cooking setting is started immediately.
  • the operation of the third cooking setting is carried out according to the invention as a function of the mass of the meat piece 2 as a first cooking characteristic of the meat piece 2, which was determined as described above during the first cooking step.
  • the temperature and the humidity of the cooking chamber 12 can be predetermined as a function of the mass of the meat piece 2.
  • the duration of the further cooking step could be predetermined as a function of the mass of the meat piece 2. This also applies to the second cooking step.
  • a resulting cooking characteristic of the meat piece 2 from the first cooking characteristic of the first cooking setting and the second cooking characteristic of the second cooking setting is determined.
  • an average value of the two cooking characteristics or masses can be determined, which can reproduce both the behavior of the meat piece 2 to be cooked during heating in the first cooking step and during cooling in the second cooking step.
  • the cooking behavior of the piece of meat 2 both during heating and during cooling can be described and for further cooking steps, e.g. the third cooking step can be used.
  • Fig. 3 shows the curves of the cooking chamber temperature GT1-GT4 of four different heavy items 2 over time in a conventional timed Cooking process.
  • Here are used as actually weighed masses of meat pieces 2 500g, 1.000g, 1.500g and 2.000g. It is carried out in each case as a first cooking step, a grill step of the meat piece 2.
  • the combination device 1 is first preheated to a first time T1 to a temperature of about 175 ° C for 10 minutes. Since there is no piece of meat 2 in the cooking chamber 12, the courses of the cooking chamber temperature GT1-GT4 are identical up to the first time T1.
  • the piece of meat 2 is then placed on the grate 13.
  • the course of the cooking chamber temperature GT1-GT4 goes significantly downwards, because on the one hand heat can escape from the cooking chamber 12 to the outside.
  • the piece of meat 2 has a significantly lower temperature than the cooking chamber 12, so that the piece of meat 2 cools the cooking chamber 12 or absorbs heat from the cooking chamber 12.
  • the course of the oven temperature GT1-GT4 increases again, the increase now being lower than before because the meat piece 2 has to be heated up.
  • the different masses of the four cuts of meat 2 affect the courses of the cooking space temperature GT1-GT4.
  • the two courses of the oven temperature GT1, GT2 reach a maximum temperature of about 225 ° C. after the second time T2 after 20 minutes.
  • the two curves of the oven temperature GT3, GT4 reach only about 215 ° C at the same time T2.
  • the cooking step of grilling the pieces of meat 2 is completed and these can now cool until they reach about 80 ° C each.
  • the curves of the oven temperature GT1-GT4 decrease accordingly. This shows very clearly a difference in the course of the oven temperature GT1-GT4, since the heaviest piece of meat 2, which was the least heated and thus still coldest, this temperature reached much earlier than the other lighter pieces of meat 2.
  • the mass of the pieces of meat 2 affects the maximum achievable cooking chamber temperature and thus also to the maximum achievable core temperature of the pieces of meat 2. More specifically, the increase of the cooking chamber temperature GT1-GT4 is inversely proportional to the mass of the meat pieces 2.
  • Fig. 4 shows the curves of the cooking chamber temperature GT2, GT4 and the core temperature KT2, KT4 of two different heavy items 2 over time in a temperature-controlled automatic cooking process according to the invention.
  • preheating the cooking chamber 12 is dispensed with.
  • the oven temperatures GT2, GT4 are therefore initially at approx. 25 ° C (oven temperature GT4) or just below 30 ° C (oven temperature GT2).
  • the first cooking step of the grilling begins with the respective piece of meat 2 in the cooking chamber 12, so that the cooking chamber 12 does not have to be opened during the cooking process.
  • the initial core temperatures are around 10 ° C (core temperature KT2) or around 12 ° C (core temperature KT4).
  • the two courses of the cooking chamber temperature GT2, GT4 show that in this case too the cooking chamber temperature GT2 of the lighter meat piece 2 rises faster than the cooking chamber temperature GT4 of the heavier meat piece 2.
  • the cooking step does not run until the first time T1, but is temperature-dependent controlled, the cooking chamber temperature GT2, GT4 increases in each case until the first set cooking chamber temperature Temp setpoint 1 of 224 ° C is reached.
  • the first time T1 occurs in the lighter piece of meat 2
  • the first time T1 after about 20 minutes earlier than in the heavier piece of meat 2 after about 25 minutes.
  • the second cooking step of the cooling is started in each case.
  • the cooking chamber temperature GT2, GT4 runs the steeper, the greater the mass of the meat piece 2.
  • This second cooking step is completed when in each case the second set cooking space temperature Temp setpoint 2 of the cooking chamber of 118 ° C is reached. This is the case in each case at the second time T2, with this second time T2 approximately coinciding for both courses of the cooking chamber temperature GT2, GT4.
  • further cooking steps can be carried out, in which the cooking can take place taking into account the particular mass of the meat piece 2 determined from the measured progressions of the cooking chamber temperature GT 2, GT 4. in this connection
  • the temperature of the cooking chamber 12 and / or the humidity of the cooking chamber 12 can be set as a function of the specific mass of the meat piece 2.
  • the core temperature KT2 of the lighter piece of meat 2 increases faster than the core temperature KT4 of the heavier piece of meat 2.
  • the core temperatures KT2, KT4, however, are the same over the longer duration of the cooking process or the following cooking steps.

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  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Combustion & Propulsion (AREA)
  • Mechanical Engineering (AREA)
  • General Engineering & Computer Science (AREA)
  • Electric Stoves And Ranges (AREA)
  • Baking, Grill, Roasting (AREA)
EP17191870.9A 2016-10-12 2017-09-19 Procédé automatique de cuisson des aliments au moyen d'un appareil de cuisson Active EP3309460B1 (fr)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
DE102016119420.4A DE102016119420A1 (de) 2016-10-12 2016-10-12 Automatisches Verfahren zum Garen von Gargut mittels eines Gargerätes

Publications (2)

Publication Number Publication Date
EP3309460A1 true EP3309460A1 (fr) 2018-04-18
EP3309460B1 EP3309460B1 (fr) 2021-04-28

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EP17191870.9A Active EP3309460B1 (fr) 2016-10-12 2017-09-19 Procédé automatique de cuisson des aliments au moyen d'un appareil de cuisson

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EP (1) EP3309460B1 (fr)
DE (1) DE102016119420A1 (fr)

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP1837600A2 (fr) * 2006-03-24 2007-09-26 E.G.O. ELEKTRO-GERÄTEBAU GmbH Procédé de surveillance, de commande ou de réglage d'un appareil de chauffage électrique fermé
DE102007040316A1 (de) * 2007-08-24 2009-02-26 Rational Ag Verfahren zur Anzeige einer Restgarzeit
EP2098788A2 (fr) * 2008-03-03 2009-09-09 Rational AG Procédé destiné à la commande d'un processus de cuisson et appareil de cuisson correspondant

Family Cites Families (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE102005057585B3 (de) * 2005-11-30 2007-03-08 Miele & Cie. Kg Garverfahren
CH702581B1 (de) 2011-06-21 2019-09-13 V Zug Ag Verfahren zum Garen eines Garguts mittels Dampf.

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP1837600A2 (fr) * 2006-03-24 2007-09-26 E.G.O. ELEKTRO-GERÄTEBAU GmbH Procédé de surveillance, de commande ou de réglage d'un appareil de chauffage électrique fermé
DE102007040316A1 (de) * 2007-08-24 2009-02-26 Rational Ag Verfahren zur Anzeige einer Restgarzeit
EP2098788A2 (fr) * 2008-03-03 2009-09-09 Rational AG Procédé destiné à la commande d'un processus de cuisson et appareil de cuisson correspondant

Also Published As

Publication number Publication date
EP3309460B1 (fr) 2021-04-28
DE102016119420A1 (de) 2018-04-12

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