EP3569932A1 - Procédé de cuisson des denrées alimentaires à basse température - Google Patents

Procédé de cuisson des denrées alimentaires à basse température Download PDF

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Publication number
EP3569932A1
EP3569932A1 EP19174892.0A EP19174892A EP3569932A1 EP 3569932 A1 EP3569932 A1 EP 3569932A1 EP 19174892 A EP19174892 A EP 19174892A EP 3569932 A1 EP3569932 A1 EP 3569932A1
Authority
EP
European Patent Office
Prior art keywords
cooking
phase
food
temperature
cooked
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
EP19174892.0A
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German (de)
English (en)
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EP3569932B1 (fr
Inventor
Sabrina Bahe
Stefan Heiss
Wolfgang Schmidberger
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.)
Rational AG
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Rational AG
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Publication date
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Publication of EP3569932A1 publication Critical patent/EP3569932A1/fr
Application granted granted Critical
Publication of EP3569932B1 publication Critical patent/EP3569932B1/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
    • F24C7/087—Arrangement or mounting of control or safety devices of electric circuits regulating heat

Definitions

  • the invention relates to a method for low-temperature food cooking.
  • a disadvantage of low-temperature cooking is that the finished cooked food is not optimal under aspects of food safety. Unlike foods that are cooked at very high temperatures, cooked or cooked in superheated steam, any germs in low-temperature cooking may not be completely killed. Although certain important germs are already killed at 49 ° C, but not all. In addition, for a sufficient activation of the nuclei, a very long retention time is needed. Therefore, low-temperature cooked foods are not safe for at-risk populations (such as elderly or sick people and children). In addition, low-temperature foods are often only short-lived.
  • the object of the invention is to provide a method for low-temperature cooking of foods, with which the food can also be cooked in commercial applications (for example in restaurants, canteens and large catering) so that they are flawless in terms of food safety , are longer lasting and still have a high sensory quality.
  • the method according to the invention combines two measures to obtain, during low-temperature cooking, a food which is an integrity from a food-technical point of view.
  • a maximum duration of the cooking phase is specified.
  • the cooking phase is particularly critical in terms of food safety as the food passes through a critical temperature range during cooking, during which most of the germination occurs. According to the invention it is ensured that the cooking phase does not last longer than can be tolerated taking into account the requirements of food safety.
  • a pasteurization phase is provided, with which possible germs are reduced to such an extent that the food is safe even for risk groups and can be stored for a certain period of time. In this case, the knowledge is used that a longer holding time, even at relatively low temperatures, leads to germs being killed.
  • control module calculates a minimum duration of the pasteurization phase. This minimum duration may depend on the food being cooked, as well as the core temperature that the cooked food has.
  • the cooking time relevant parameter that is used for the calculation of the temperature profile of the cooking process can be in particular the diameter of the food, the size and / or the geometric shape. These are, in particular, those parameters which are relevant with regard to the heat conduction when a given core temperature in the middle is reached for a certain foodstuff.
  • the possible cooking time-relevant parameters can be classified into groups, whereby the acquired cooking time-relevant parameter is classified in one of the groups. This reduces the effort in calculating the temperature profile of the cooking process.
  • the geometric shape of the food can be assigned, for example, the groups plate, cylinder or ball, in which case is placed in particular on the cross section of the food to be cooked.
  • the different groups may represent a distinction between small, medium and large.
  • the inventive method uses a maximum temperature during the cooking phase, which is not higher than 90 ° C.
  • the predetermined maximum duration is 4 hours according to an advantageous embodiment of the method according to the invention. This value is advantageous and generally accepted in terms of food safety.
  • the food is cooked in a steam atmosphere.
  • a steam atmosphere has the advantage that the food does not dry out during the pasteurization phase.
  • the parameter relevant to the cooking time by means of a camera and a Image evaluation module is determined. This prevents incorrect operation.
  • the parameter relevant to the cooking time is queried by means of a user interface. This can either be done in addition to the detection by means of camera and image evaluation module, for example, if an automated assignment is not possible with the desired security, or only if the effort for the camera and the image evaluation module should be avoided.
  • FIG. 1 schematically a cooking appliance 10 is shown, with which the inventive method can be performed.
  • This is a cooking appliance for professional use, especially for restaurants, canteens and large catering.
  • the cooking appliance has a cooking chamber 12, in which food can be cooked.
  • a food 14 which is roast beef.
  • the food can be cooked in a cooking chamber atmosphere, which is characterized in particular by the temperature and humidity.
  • the cooking appliance 10 has a heating device 16 and a steam generator 18. These are controlled by a control device 20.
  • the control device 20 also controls the drive motor 22 of a fan wheel 24, with which the circulation speed of the cooking chamber atmosphere in the cooking chamber 12 can be controlled.
  • the cooking appliance 10 furthermore has a device 26 for detecting at least one food time-relevant parameter of the food.
  • This is a camera.
  • the camera 26 is in communication with the control device 20.
  • a control module 28 is integrated, which can calculate a temperature profile of a cooking process on the basis of the cooking time-relevant parameter.
  • the cooking appliance 10 also has a user interface 30, for example a touch-sensitive screen, with which an operator can select a cooking process or also enter cooking-time-relevant parameters directly.
  • a user interface 30 for example a touch-sensitive screen, with which an operator can select a cooking process or also enter cooking-time-relevant parameters directly.
  • the piece of roast beef 14 is introduced into the cooking chamber 12 and is to be cooked there in a low-temperature cooking process.
  • the control module calculates with which temperature profile the piece of roast beef 14 should be best cooked.
  • the control module calculates, for example, using the formula given above, that at a cooking chamber temperature of 59 ° C, the desired target core temperature is achieved with a cooking phase, which is completed at time t 1 , wherein the cooking phase lasts 3.5 hours. This duration is below a predetermined maximum duration, which is stored in the control device 20 with 4 hours.
  • a pasteurization phase starts, during which the core temperature remains essentially unchanged, since the cooking chamber temperature is reduced on average to the desired core temperature.
  • the pasteurization phase serves to reduce the burden of any germs present.
  • the duration of the pasteurization phase can be calculated, for example, according to the P-value method.
  • FIG. 3 an embodiment is shown in which the control module 28 recognizes that when using a cooking chamber temperature, which is only slightly above the desired core temperature, the cooking phase would exceed the stored maximum duration. This may in particular be due to the fact that the roast beef 14 has a too large diameter. Therefore, a cooking chamber temperature is selected for the cooking phase, which is here by 10 ° C higher than in FIG. 2 shown embodiment. This ensures that the core temperature of the roast beef 14 at a time t 1 , which is a maximum of 4 hours after the start of the cooking process, has reached the desired value of 57 ° C. The cooking phase is followed by a pasteurization phase, during which the cooking space temperature is lowered to 57 ° C., so that the core temperature does not increase any more, or at least insignificantly.

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  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Combustion & Propulsion (AREA)
  • Mechanical Engineering (AREA)
  • General Engineering & Computer Science (AREA)
  • Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
  • General Preparation And Processing Of Foods (AREA)
EP19174892.0A 2018-05-16 2019-05-16 Procédé de cuisson des denrées alimentaires à basse température Active EP3569932B1 (fr)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
DE102018111789.2A DE102018111789A1 (de) 2018-05-16 2018-05-16 Verfahren zum Niedertemperatur-Garen von Nahrungsmitteln

Publications (2)

Publication Number Publication Date
EP3569932A1 true EP3569932A1 (fr) 2019-11-20
EP3569932B1 EP3569932B1 (fr) 2022-06-29

Family

ID=66793749

Family Applications (1)

Application Number Title Priority Date Filing Date
EP19174892.0A Active EP3569932B1 (fr) 2018-05-16 2019-05-16 Procédé de cuisson des denrées alimentaires à basse température

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EP (1) EP3569932B1 (fr)
DE (1) DE102018111789A1 (fr)

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN111142394B (zh) * 2019-12-25 2021-12-07 珠海格力电器股份有限公司 烹饪设备的控制方法、装置、设备及计算机可读介质

Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP2537418A1 (fr) * 2011-06-21 2012-12-26 V-Zug AG Procédé de cuisson d'un produit de cuisson au moyen de vapeur
DE102013218785A1 (de) * 2013-09-19 2015-03-19 E.G.O. Elektro-Gerätebau GmbH Verfahren und Vorrichtung zum Garen von Lebensmitteln

Family Cites Families (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CH688396A5 (de) * 1995-01-23 1997-09-15 V Zug Ag Ofen und Verfahren zum Garen von Fleisch.
DE19609116A1 (de) * 1996-03-08 1997-09-18 Eloma Gmbh Verfahren und Vorrichtung zum Garen von Nahrungsmitteln
DE20023460U1 (de) * 1999-01-22 2004-07-08 Frima S.A. Vorrichtung zum Erhitzen oder Kochen von mehreren Nahrungsmitteln
DE102014110559A1 (de) * 2014-07-25 2016-01-28 Rational Aktiengesellschaft Verfahren zur Steuerung eines Gargeräts

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP2537418A1 (fr) * 2011-06-21 2012-12-26 V-Zug AG Procédé de cuisson d'un produit de cuisson au moyen de vapeur
DE102013218785A1 (de) * 2013-09-19 2015-03-19 E.G.O. Elektro-Gerätebau GmbH Verfahren und Vorrichtung zum Garen von Lebensmitteln

Also Published As

Publication number Publication date
EP3569932B1 (fr) 2022-06-29
DE102018111789A1 (de) 2019-11-21

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