EP3772993A1 - Dispositif de réchauffage d'un plat conservé dans des unités d'emballage, destiné à préparer une restauration collective - Google Patents

Dispositif de réchauffage d'un plat conservé dans des unités d'emballage, destiné à préparer une restauration collective

Info

Publication number
EP3772993A1
EP3772993A1 EP19718289.2A EP19718289A EP3772993A1 EP 3772993 A1 EP3772993 A1 EP 3772993A1 EP 19718289 A EP19718289 A EP 19718289A EP 3772993 A1 EP3772993 A1 EP 3772993A1
Authority
EP
European Patent Office
Prior art keywords
temperature
packaging units
water
warm
food
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.)
Pending
Application number
EP19718289.2A
Other languages
German (de)
English (en)
Inventor
Karsten STREECK
Jörg STREECK
Jan Andre BLUM
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.)
Freshfoodz GmbH
Original Assignee
Z Catering Mitte GmbH
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.)
Filing date
Publication date
Application filed by Z Catering Mitte GmbH filed Critical Z Catering Mitte GmbH
Publication of EP3772993A1 publication Critical patent/EP3772993A1/fr
Pending legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
    • A47J36/00—Parts, details or accessories of cooking-vessels
    • A47J36/24—Warming devices
    • A47J36/2405—Warming devices for warming food contained in vessels immersed in a water bath, e.g. chafers or steam tables
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/10—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating materials in packages which are not progressively transported through the apparatus
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/36—Freezing; Subsequent thawing; Cooling
    • A23L3/363—Freezing; Subsequent thawing; Cooling the materials not being transported through or in the apparatus with or without shaping, e.g. in form of powder, granules, or flakes
    • A23L3/364—Freezing; Subsequent thawing; Cooling the materials not being transported through or in the apparatus with or without shaping, e.g. in form of powder, granules, or flakes with packages or with shaping in form of blocks or portions
    • A—HUMAN NECESSITIES
    • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
    • A47J27/00—Cooking-vessels
    • A47J27/14—Cooking-vessels for use in hotels, restaurants, or canteens
    • A47J27/18—Cooking-vessels for use in hotels, restaurants, or canteens heated by water-bath, e.g. pasta-cookers
    • A—HUMAN NECESSITIES
    • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
    • A47J36/00—Parts, details or accessories of cooking-vessels
    • A47J36/24—Warming devices
    • A47J36/2483—Warming devices with electrical heating means
    • A—HUMAN NECESSITIES
    • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
    • A47J36/00—Parts, details or accessories of cooking-vessels
    • A47J36/32—Time-controlled igniting mechanisms or alarm devices
    • 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
    • H05B1/00—Details of electric heating devices
    • H05B1/02—Automatic switching arrangements specially adapted to apparatus ; Control of heating devices
    • H05B1/0227—Applications
    • H05B1/0252—Domestic applications
    • 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
    • H05B3/00—Ohmic-resistance heating
    • H05B3/78—Heating arrangements specially adapted for immersion heating
    • H05B3/82—Fixedly-mounted immersion heaters
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
    • A—HUMAN NECESSITIES
    • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
    • A47J2202/00—Devices having temperature indicating means

Definitions

  • the invention preferably relates to a device for heating in
  • Packaging units comprising refrigerated preserved food components
  • Housing for holding water and a lid for
  • the invention further relates to uses of the device for heating cooled in packaging units preserved food components. Preference is given to this, the cooled preserved food components.
  • Feed component be provided by a method in which the
  • Food components are packaged after their warm preparation at a temperature of at least 75 ° C in packaging units, sealed and cooled in a water bath of less than 3 ° C to a core temperature of below 3 ° C.
  • the Cook & chili method is known, with which can be dispensed with the immediate issue of food in the public catering. This process is different from older methods of hot meals, in which the food is passed on directly to the end user after preparation or kept warm until the actual consumption. These methods are also referred to as cook & serve (cooking and serving) or cook & hold (cooking and holding).
  • Cook & chili distinguishes itself by a temporal decoupling of the production from the food distribution and thus more flexible design of the preparation, without time pressure of completion at the time of issue. Also allows the interim preservation a business optimization with regard to the design of the purchase, possibly a central preparation in one
  • first components of the hot food are prepared and portioned in a conventional manner, in order then to lead them within 90 minutes to a temperature in the range of 4 or 3 degrees Celsius.
  • This process is referred to as rapid cooling, which is carried out with cooled air, complex cooling machines are used.
  • the refrigerated catering can be stored for up to four days with an uninterrupted cold chain. Immediately before dispensing, it is warmed up again to the consumption temperature.
  • the hot air is blown for this purpose with temperatures of 100 ° C, 150 ° C or more directly on the food.
  • An advantage of the procedure is that the microbiological load of the food can be reduced and large quantities of food can be stored and regenerated refrigerated.
  • a disadvantage, however, is that especially by the hot air heating of the food enters a clearly perceptible reduction in quality. This manifests itself both in a change in the consistency of the food and in a loss of taste.
  • a device for the preservation of cooked food which comprises a plurality of containers and a heatable or coolable water bath.
  • the containers are designed so that an automatic closure ensures that the food does not come into direct contact with the water to prevent dilution.
  • the implementation of the device is complex and for the transport or storage of a variety of food portions in the
  • Plastic bag vacuum The bags containing the raw ingredients are cooked in a water bath at temperatures up to 100 ° C and then cooled to a low storage temperature. At the desired consumption time, the food can be brought to a serving temperature by warming up in a water bath. While the process better conserves the flavor components of prepared food, it is limited in its use for public catering and catering. In particular, only selected combinations of raw ingredients can be added to the bags, which can be prepared at similar temperatures and cooking times. The flexibility required for communal meals in terms of food menus and ingredient combinations offered can not be satisfactorily served. Also, a simple water bath is used for heating, which is not a homogeneous temperature distribution, especially for the heating of several
  • Temperature sensors, heating elements and pumps allowed. This should make it possible in the same device a cooking zone, a preservation zone and a
  • a combination device which has both a packing station for vacuum packaging of food items, as well as a cooking station for the preparation of food items. Due to the compactness, the device should allow process optimization for sous vide cooking, especially for home applications.
  • the device provides for an individual adaptation of the process parameters to individual menu components.
  • the device is not suitable for quality assurance for the regeneration of food components of foodstuffs preserved in packaging units.
  • the object of the invention was to provide a device which does not have the disadvantages of the prior art.
  • a device should be provided which allows refrigerated preserved food components to be quickly and reliably regenerated in packaging units, whereby consistency,
  • the device should be characterized by a simple, compact design, which excludes incorrect operation and is thus distinguished in a special way for applications in community facilities.
  • the invention in a first aspect, relates to a device for heating food components cooled in packaging units, comprising a housing - A water tank for holding water and a lid for closing the water tank
  • At least one electric heating element for heating the water
  • control unit configured during a warm-up process to regulate the power supply to the electric heating element such that the water temperature at a fixed set warming temperature is maintained in a range of 80 ° -90 ° C for a predetermined warm-up time.
  • a packaging unit preferably means a bag or a shell which can receive a feed component and is preferably made of a water- and airtight material.
  • Regeneration allows, without causing quality reductions.
  • the method comprises warmly preparing an amount of the food component for a plurality of consumption portions, filling the cooked food component at a temperature of at least 75 ° C into a plurality of packaging units and then sealing the packaging units, cooling the Packaging units from a core temperature of at least 65 ° C to a
  • Core temperature of less than 3 ° C within 90 minutes or less wherein the cooling of the packaging units takes place in a water bath whose temperature is 3 ° C or less, a storage of the packaging units at a core temperature of 8 ° C or less and a heating or Regeneration of the packaging units from a core temperature of less than 8 ° C, to a core temperature of more than 65 ° C, preferably to a core temperature of between 70 ° C and 74 ° C in a water bath at a temperature between 80 ° C and 90 ° C , Preferred embodiments of the method will be explained in more detail later.
  • a water tank preferably means a container which is liquid-tight and is suitable for receiving water.
  • various materials for use for example, plastic, metal elements, in particular iron, aluminum or copper, and metal alloys, in particular bronze, brass, or steel, particularly preferably stainless steel. These materials have high durability and attractive appearance.
  • the water tank on the inner surface with a coating that increases the resistance or chemical resistance, for example by means of an enamel or a
  • the water tank comprises a bottom, one or more shell or side surfaces and an upper opening for introducing the packaging units.
  • the upper opening is by means of the lid closed.
  • the openings and the lid are therefore preferably congruent and of equal size.
  • the housing essentially ensures a sheathing of the water tank and the other technical components of the device, i.a. the control unit or the pump.
  • the housing stabilizes the device and protects against external influences.
  • the housing is made of stainless steel sheet, which is equipped with a pressed holder plate or overlapping plate to the water tank in the upper part of the housing.
  • the retaining plate or overlapping plate increases the cohesion of the device and protects the device technology and electronic components against water damage, in particular in conjunction with two additional seals (to the outer sheath and to the water tank).
  • the housing is thus preferably water resistant, so even at a high
  • housing wheels preferably fixable wheels mounted so that the device is pushed free-standing and for
  • a submersible basket preferably designates a component for layering or receiving the packaging units, which has specially dimensioned compartments for this purpose.
  • each of the compartments is bounded by at least two grid surfaces.
  • the packaging units rest on a lower grid surface and are prevented from swelling by an upper grid surface.
  • the grid surfaces can be formed, for example, by metal grids, wherein the grid openings ensure a uniform water exchange and surface washing of the packaging units.
  • the electrical heating element is a component with which a
  • Amount of water in the water tank heat energy can be supplied.
  • the electric heating element is a power resistor, for example a heating coil, in which a well-defined temperature is generated as a function of the current flow.
  • the power resistor or the heating coil is electrically isolated from the water to be heated and can be present for example in a pipe jacket.
  • Various electrical heating elements are known in the art. For example, these are used in household appliances such as water heaters,
  • control unit is preferably a simple electrical circuit, a processor, a processor chip, a microprocessor, a microcontroller or an integrated circuit which is configured to control electrical components of the device, such as the pump or heating element.
  • the control unit is in particular configured to regulate the temperature of the water within the water tank by means of the at least one heating element according to predetermined values and during the warm-up process at a warm-up temperature selected from a range of 80 ° -90 ° C, preferably 85 ° C, to keep.
  • control unit can control by presetting a predefined power supply to the heating element, which temperature is present in the water tank.
  • a predefined power supply to the heating element, which temperature is present in the water tank.
  • the correlation between current flow and / or voltage on the heating element with the temperature in a filled water tank can be determined by means of a calibration.
  • a temperature sensor which determines the temperature of the amount of water in the water tank, wherein the control unit regulates the power supply to the electric heating element based on the temperature sensor.
  • control unit may comprise, for example, a processor, microprocessor or an integrated circuit, which evaluate measurement data and
  • a thermostat which is set to a predetermined temperature, for example, 85 ° C and a power supply only at temperatures below 85 ° C allows, whereas at temperatures above 85 ° C automatically a
  • the control unit can control the temperature extremely efficiently and reliably.
  • the use of a pump is provided in the device for maintaining a homogeneous temperature distribution within the water tank.
  • a pump preferably means a device for suction or suction of liquids, preferably water.
  • a circulation circulating pump which sucks, for example, water from the lower end of the water tank to guide it to the upper end.
  • it may be an HST circulation pump.
  • the pump preferably a circulation pump, can thus ensure that the water during heating constantly to the
  • Heating elements is passed to realize a rapid heating or to ensure that a desired warm-up temperature is maintained.
  • the drive of the pump is preferably carried out electrically, via a corresponding electric motor.
  • the water tank can also comprise a wave wheel or other circulation device (propeller, etc.), which keeps the heat transfer medium water in motion, so that the energy used in the shortest time achieves its maximum efficiency.
  • a wave wheel or other circulation device propeller, etc.
  • the packaging units are always lapped in optimally tempered water in the equipped with mesh fan baskets.
  • the device is thus in a special way suitable for carrying out a regeneration process and to ensure a beautiful heating of the edible components, which preserves the structure, the taste and nutritional content of the food.
  • the control unit is configured to maintain the water temperature at a warm-up temperature of 80 ° -90 ° C min for a predetermined warm-up time.
  • a water bath of 80 ° C to 90 ° C preferably 83 ° C - 87 ° C, more preferably about 85 ° C surprisingly excellent results can be achieved in the regeneration.
  • Various food components from meat products such as duck leg over vegetable side dishes such as red cabbage to mashed potatoes can be regenerated by means of the water bath so that in all respects comparable quality to freshly prepared food is achieved. Due to the related temperature range of 80 ° C - 90 ° C unwanted Nachgaren is avoided. Nevertheless, due to the minimum temperature of 80 ° C, the gentle preparation is still fast enough to maintain the structure of various food components.
  • the Temperartur Scheme of 80 ° C-90 ° C has thus proved to be surprisingly advantageous.
  • a precisely controlled and tempered water bath ensures that a preserved quality of the cooled food components does not get lost during warm up before consumption.
  • Regeneration is completed without the food components continue to ferment and degenerate valuable nutrients and flavors.
  • a controlled heating under repeatable conditions, which compensates for deviations and reliably leads to satisfied stellierend results.
  • the device is characterized in that the warm-up temperature is fixed. Fixed set means in relation to the Warm-up temperature preferably, that the device provides no possibility of a change or selection of the warm-up temperature by a user.
  • a warm-up temperature selected from a range between 80 ° C and 90 ° C is therefore given as a process parameter for the device, without the
  • Water bath temperatures provided to adjust the cooking temperatures to different components.
  • Such an embodiment also protects against incorrect operation. So it is not uncommon that in communal establishments with fixed mealtimes (e.g.
  • the fixed setting of the heating temperature in the device can be made in various ways.
  • the device for fixed setting of a warm-up temperature comprises a thermostat having a predetermined temperature in a range between 80 ° C and 90 ° C, more preferably 82 ° C-87 ° C, most preferably about 85 ° C.
  • the thermostat only allows a power supply
  • a thermostat is understood to be the device known from the prior art, which preferably means a temperature controller which allows the actual value of a temperature to be detected with the aid of a temperature sensor or temperature sensor, compared with a predetermined desired value and a desired value via an actuator set (default) setpoint.
  • a thermostat can designate both a temperature controller and only the temperature sensor or temperature sensor without an actuator.
  • various variants of thermostats are known, for example, a bimetal temperature switch may be suitable.
  • the device has a Temperartursensor for monitoring the water temperature, which is preferably used for fixed adjustment of the warm-up temperature.
  • a temperature sensor is preferably an electrical or electronic component which generates an electrical or mechanical signal as a function of the temperature at the sensor.
  • a variety of temperature sensors are known, such as semiconductor temperature sensors, resistance temperature sensors, pyroelectric materials, thermocouples or quartz crystals.
  • a thermostat is used as a temperature sensor.
  • the temperature sensor can be connected to a control unit so that it can record and evaluate the measured values of the temperature sensors in order to effect a regulation of the heating element.
  • the regulation of the electric heating element may preferably be carried out by applying an electric current or a voltage.
  • the temperature sensor can also be in the form of a thermostat, for example, which, as described above, permits or interrupts the power supply depending on the temperature.
  • the temperature sensor directly measures the temperature of the amount of water introduced in the water tank, i. that the temperature sensor is in contact with the water.
  • the temperature sensor can be present, for example, mounted on an inner surface of the water tank, in the capacity of the volume
  • a sensor is preferably brought into contact with the water, wherein the actuator is present within the control unit, preferably in the form of an electrical circuit.
  • a consideration of the temperature of the water allows a particularly precise regulation of the electric heating element in order to ensure an optimal temperature distribution within the water tank and thus heat transfer to the packaging units.
  • the device may also include several
  • Temperature sensors for example, two, three or more, which are mounted at different positions inside or outside of the water tank.
  • the control unit is preferably based on a possibly weighted
  • a fixed adjustment of the warm-up warm-up time is usually given hardware-implemented.
  • a fixed setting can also be carried out on the software or firmware side.
  • software i. E. understood the instructions for a computer-implemented method, which in the
  • Control unit for example, embedded in the form of a microprocessor. That the firmware preferably includes the software associated with the hardware of the device, i. in particular with the heating elements, possibly temperature sensors or an electric pump, is functionally connected. For permanent adjustment of the warm-up time, for example, a corresponding warm-up time can be preset in the firmware. The changes in a warm-up time in the firmware would be only by technical personnel with
  • control unit is configured to supply power to the electrical system during the warm-up process
  • Warm-up temperature of 80 ° -90 ° C is held for a predetermined warm-up time, which is 35 min to 55 min.
  • control unit is configured during the warm-up process, the power supply to the electrical
  • Warm-up temperature of 80 ° -90 ° C preferably maintained between 83 ° -87 ° C, more preferably about 85 ° C for a predetermined warm-up time, which from 35 min to 55 min, preferably from 42 min to 48 min, more preferably about 45 minutes.
  • indications such as approximately, approximately, nearly or synonymous terms preferably designate a tolerance range of less than ⁇ 10%, preferably less than ⁇ 5%, particularly preferably less than ⁇ 1%.
  • Predetermined warm-up time preferably means that the apparatus for the warm-up process (i.e., regeneration process) has a
  • Warm-up time is given, i. that the warm-up process does not take place indefinitely.
  • the predetermined warm-up time may be fixed, available as device parameters, or selectable from different warm-up times for the user.
  • the warm-up time ie the duration of the regeneration or the warming up process of the packaging units, can preferably be adapted to the size of the packaging units.
  • the warm-up time ie the duration of the regeneration or the warming up process of the packaging units, can preferably be adapted to the size of the packaging units.
  • a shorter retention in the heat bath at a temperature of 80 ° C-90 ° C will be necessary than in larger packaging units for
  • a warm-up time of from 35 minutes to 55 minutes, more preferably from 40 minutes to 50 minutes, most preferably from approximately 45 minutes, has been surprising proved advantageous.
  • the device is to be used for different packaging sizes, a user-dependent adjustment of the warm-up time may be preferred. It is also conceivable that by means of a coding of the packaging bag, for example a QR code, the device can automatically read the appropriate warm-up time.
  • the device has corresponding sensors and evaluation units.
  • the warm-up time is fixed by means of a time relay.
  • a time relay a combination of a relay and a timer is preferably referred to, with the aid of the control and automation technology on or off delays can be achieved.
  • an electronic time relay may be used, e.g. a digital circuit with oscillator, frequency divider, counter and / or comparator, i.a. as a multifunction relay with
  • Microcontroller can be used.
  • Packaging units is designed.
  • a preset warm-up time of only 15 minutes to 30 minutes may be preferred for volume volumes of 200 ml to 1 liter.
  • the compartments of the dive basket are grate compartments, wherein the dive basket has between 2 and 10, preferably between 4 and 8 compartments.
  • the grid compartments are flat, the ratio of the height of the grid compartments to their length or width being 1: 2, 1: 3, 1: 4, 1: 5, 1: 10 or more.
  • the packaging units can be arranged horizontally flat one above the other.
  • the arrangement facilitates the layering of the packaging units and the introduction of the immersion basket into the water tank.
  • the horizontal storage of the packaging units facilitates the layering of the packaging units and the introduction of the immersion basket into the water tank.
  • Packing units in the immersion basket itself ensures a distribution of the food component over the maximum surface of the packaging units. Due to the horizontal storage, the preferred packaging units provide the maximum surface area for the food components. Thus, the heat transfer medium water can transfer its maximum efficiency to the food components. Especially in the case of liquid and semi-liquid consistencies of the food components, the arrangement has a surprisingly positive effect on the regeneration time and quality.
  • the water tank has a width of 30 to 40 cm, a depth of 20 to 30 cm and a height of 45 to 60 cm. These dimensions have proven to be particularly advantageous for the heating of the preferred ones
  • Packaging units with a volume of 200 ml to 10 liters, preferably between 1 liter and 5 liters, more preferably between 2 liters and 3 liters proved.
  • the water tank has a capacity of 10 to 100 L, preferably from 20 to 80L, 30 to 70 L, 40 to 50L.
  • Volume volumes of 200 ml to 10 liters preferably between 1 liter and 5 liters, more preferably between 2 liters and 3 liters proved.
  • four or more preferably six or more packaging units to be regenerated at the same time.
  • 6 packaging units of 3 L each and filling the water tank with 17 L water.
  • the displacement volume of the dive basket in a particularly preferred water tank with a capacity of about 45 L the water tank is almost completely filled.
  • the preferably mentioned dimensions and capacity of the water tank are thus adapted to particularly preferred sizes and number of packaging units, wherein a ratio between 1: 3 and 3: 1, preferably between 1: 2 and 2: 1 of Volume of the packaging unit to the volume of the heat transfer medium water has proven surprisingly energy-effective.
  • the device has two heating elements, which are preferably encased in cladding tubes made of stainless steel and horizontally aligned in the lower fifth of the water tank above the bottom of the water tank.
  • the term lower fifth refers to the height of the water tank and horizontal preferably means parallel to the bottom of the water tank and perpendicular to the shell or side surfaces.
  • one or more storage rails also preferably oriented horizontally, are preferably installed above the two heating elements in order to accommodate the immersion basket.
  • this embodiment thus represents a particularly advantageous configuration.
  • the water tank has an outlet opening in the bottom and an inlet opening in an upper third, which are connected to each other via a water pipe and a pump, wherein the pump is configured to suck water from the outlet opening in the bottom of the water tank and to feed into the inlet opening in the upper third of the water tank.
  • the indication of the upper third preferably refers to the height of the water tank, wherein for the purposes of the invention top and bottom mark the direction of gravity in the case of an upright standing and ready for use device.
  • Water pipes are preferred pipes. Such a configuration ensures in a compact manner that the water is constantly passed as a transfer medium during heating to the heating elements. This makes it possible to realize a particularly rapid preheating. During the warm-up phase, the pump also ensures that a temperature in the preferred range of 80 ° C to 90 ° C can be kept very stable.
  • the water tank in the bottom of an outlet opening and the housing has a drain opening, which via a
  • Water line and a pump connected to each other or in a valve position are connectable, wherein the pump is configured to remove the water from the
  • the pump can be used not only for a circulation and thus effective and controlled heating of the water bath, but also to dissipate the water from the water tank quickly and safely after operation. A dangerous and tedious emptying of the container by hand is not necessary. Instead, the draining can be automated by simple operation.
  • the water connection can be changed by means of a valve between two settings. While, in a first setting for circulating water, water is conveyed from a drain opening in the bottom of the water tank to an inlet opening in the top of the water tank, in a second setting for drainage there is communication between a bottom outlet opening in the bottom of the water tank with a drain opening in the housing ,
  • Embodiment is space-saving and surprisingly robust.
  • the device comprises locking means for the lid, wherein the control unit is configured to lock the lid during the warm-up process, preferably for the predetermined warm-up time.
  • the lock serves on the one hand a safe operation of the device, which excludes that unauthorized persons scald during the warm-up process to the hot water.
  • the locking mechanism ensures that the
  • Closing mechanism can be used, which are displaceable by means of the control unit between a locking and an unlocking position.
  • the embodiment ensures, in particular in the context of a
  • Warm-up temperature which is set on the control unit, a particularly robust Operation of the device, which reliably delivers the best regeneration results regardless of the degree of experience of the user.
  • the device is equipped with only one main switch for commissioning (ON / OFF), optionally a switching position for pumping, as well as a button for starting the warm-up program and one or two indicator lights.
  • the switching on by means of the main switch causes a preheating of the
  • the warm-up program can be started by means of the button. As described above, the control unit ensures during the actual
  • Warm-up or regeneration program for a water temperature of 80 ° -90 ° C to bring the packaging units to a desired core temperature of at least 72 ° C.
  • a second indicator light can indicate the completion of the process.
  • a locking mechanism regulated by the control unit keeps the lid closed during the entire regeneration program. At the end of the process and the display of the corresponding control lamp, the unlocking is canceled so that the packaging units can be removed.
  • the invention relates to a use of the device described in a method comprising the steps a. Warm preparation of an amount of the food component for a variety of consumption portions b. Filling the hot-cooked food component at a temperature of at least 75 ° C in a plurality of packaging units and then sealing the packaging units c. Cooling the packaging units from a core temperature of at least 65 ° C to a core temperature of less than 3 ° C within 90 minutes or less, wherein the cooling of the packaging units takes place in a water bath whose temperature is 3 ° C or less d. Storage of the packaging units at a core temperature of 8 ° C or less e.
  • Heating the packaging units by means of a device according to the invention or a preferred embodiment thereof from a core temperature of less than 8 ° C, to a core temperature of more than 65 ° C, preferably to a core temperature between 70 ° C and 74 ° C in a water bath at a temperature between 80 ° C and 90 ° C.
  • a use of the device described in the method preferably means carrying out the described method by using the device in at least one step.
  • the invention therefore also relates to a method comprising the steps a. Warm preparation of a quantity of the food component for a variety of consumption portions b. Filling the hot-cooked food component at a temperature of at least 75 ° C in a plurality of packaging units and then sealing the packaging units c. Cooling the packaging units from a core temperature of at least 65 ° C to a core temperature of less than 3 ° C within 90 minutes or less, wherein the cooling of the packaging units takes place in a water bath whose temperature is 3 ° C or less d. Storage of the packaging units at a core temperature of 8 ° C or less e. Providing a described device and heating the
  • Packaging units by means of the device from a core temperature of less than 8 ° C, to a core temperature of more than 65 ° C, preferably to a core temperature between 70 ° C and 74 ° C in a water bath at a temperature between 80 ° C and 90 ° C. ,
  • the feed components can be prepared in step a) for a feed menu according to traditional artisanal recipes.
  • fresh, high quality raw materials can be used to prepare tasty dishes.
  • the warm preparation of the food or raw materials can be carried out by the use of known in the field of public catering machinery and equipment.
  • process-facilitating or preserving ingredients such as flavor enhancers, colors and preservatives, etc. is neither necessary nor preferred.
  • the method is characterized by the fact that the warm preparation of the food components in step a) according to traditional craftsmanship using fresh vegetables, fresh meat, herbs, etc. can be done. That the heat
  • Preparation which preferably means a cooking process of the food components, can be done in a similar manner as in traditional kitchens and of the rich ones
  • the amounts and the relative cooking appliance are preferably adjusted.
  • the warm preparation of the food is done in a correspondingly submitted central canteen kitchen.
  • the cooked food components are preferably immediately after the preparation at a still hot temperature of at least 75 ° C, preferably at least 79 ° C, more preferably at least 81 ° C in sealable
  • the packaging unit preferably means a bag or a shell, which can receive a feed component and is preferably made of a water and airtight material. Due to the ease of handling, the low weight and the possibility of transparency is suitable for example plastic.
  • the plastic is heat resistant up to a range of 100 ° C or more, more preferably up to 130 ° C or more. This means heat resistant for a
  • heat resistance so that at the temperatures mentioned there is no strain, shrinkage, strain or other deformation of the material of the packaging units. Furthermore, heat-resistant preferably means that in the temperature ranges mentioned there is no or negligible evaporation of the plastic, so that changes in taste of the filled
  • the packaging units can take different forms.
  • the packaging unit may be a substantially rectangular shell, with an open side for filling the food components.
  • a lid foil can be used.
  • a bag can be used, which holds an opening on at least one side for filling.
  • the bag may be formed as a tubular bag closed at one of the shorter sides.
  • the packaging unit may be a bag having a longitudinal seam and a sealed seam at one of the shorter transverse sides opposite each other. The filling takes place on the open sides.
  • shrink bags, seal bags or any other forms can be used.
  • a packaging unit can be formed by a plastic film, which receives its appropriate form by filling the food.
  • sealing preferably means a closure of the packaging unit, which is impermeable to water and air. After sealing, both the exit of the Food components from the packaging units, as well as a possible entry of germ-laden air can be prevented.
  • the seal can be made in different ways.
  • the opening used for the filling can be closed with a weld.
  • Particularly preferred can be used both for the provision of the packaging units, as well as their sealing a thermoforming machine or analog packaging machines. Suitable packaging machines are known from the prior art and the operation of particularly preferred automatic tilters will be explained in detail in a given place.
  • the method is characterized in that the packaging units are cooled in a water bath whose temperature is 3 ° C or less, whereby the core temperature of the bottled feed components of at least 65 ° C to a core temperature of less than 3 ° C within 90 min or is less guided.
  • Core temperature preferably means the temperature in the middle of in the
  • Packaging unit bottled present food component. It is known that externally induced temperature changes are associated with a local temperature gradient, i. During cooling, the outside temperature of the
  • the core temperature therefore preferably indicates the residual heat still remaining in the feed component and is thus a particularly relevant reference variable with regard to the cooling process and from a food hygiene point of view.
  • the concept of core temperature is analogously to be transferred to a regeneration, wherein the delayed heating to a colder
  • Escherichia coli Escherichia coli
  • STEC STEC
  • VTEC Listeria
  • Enterobacter sakazakii Bacillus cereus, Campylobacter, Staphylococcus aureus, Vibrions, Clostridium perfringens, Clostridium botulinum, Yersinia enterocolitica.
  • Escheria coli, such as the EHEC may preferentially multiply in a temperature range of 7 ° C to 50 ° C. In terms of reproduction that is
  • the temperature path of the cooling is thus decisive for limiting a potential germ load of the food to be cooked.
  • Vegetable food components may also have dried out marginal layers.
  • air cooling results in a drop in taste or consistency, which often only appears after regeneration.
  • the cooling differs on the one hand in that the packaging unit protects the food components from degenerative processes during cooling.
  • the water bath at a temperature of less than 3 ° C, a more effective and faster
  • Cooling process which leads the core temperature of the packaging units also much faster than required by the legally problematic temperature range of 7 ° C to 50 ° C from a hygienic point of view.
  • the food components can be stored over a significantly longer period of, for example, more than 21 days, without any risk to health when consumed.
  • menu components are sensitive in structure because they are made without any use of artificial additives such as emulsifiers, stabilizers and regulators. For this reason, a new gentle cooling method and in preferred embodiments for the produced food components
  • Regeneration method Instead of directly serving the food components, they are preserved by the described process steps, i. Durable, made without having to accept quality losses.
  • packaging units are suitable for the provided packaging units. Furthermore, the provided packaging units are suitable for the provided packaging units.
  • the cooled storage of the packaging preferably follows immediately after cooling to a core temperature of less than 3 ° C. A cooling interruption is to be avoided, so that between the cooling in the water bath and afterwards cooled
  • the cooled storage may initially preferably be carried out centrally in a cold store at the location or in the vicinity of the preparation of the food components. Such a cold storage, for example, in the immediate vicinity of one for the
  • the preferred volume of 200 ml and 10 liters preferably between 1 liter and 5 liters, 2 liters and 3 liters have proven to be particularly advantageous.
  • these allow a space-saving delivery.
  • the packaging units of the end users are easily in existing refrigerators
  • Packing units especially at volumes of 1-5 liters are ensured that even a brief suspension of the packaging units of a room temperature does not increase the core temperature result.
  • the customers may prefer to use community facilities, such as
  • the vegetables cook while warming and have during
  • the method allows refrigerated delivery of multiple servings for the entire week. By the weekly, rather than daily transport to the
  • the regeneration of the food components takes place at the desired place of consumption, i. e.g. in the respective community facility (kindergarten, school, etc.) or the individual purchaser by means of the device according to the invention.
  • regeneration preferably means the restoration of
  • the heating is effected, as described above, by means of the device with a temperature between 80 ° C and 90 ° C preferably from a core temperature of less than 8 ° C to a core temperature of more than 65 ° C, preferably to a core temperature between 70 ° C. and 74 ° C.
  • a food menu or menu only preferably denotes a dish with matched food components.
  • a meal menu may be a duck leg along with potato dumplings and red cabbage.
  • the feed components are preferably components of a feed menu which are prepared together.
  • the duck legs may be baked in an oven, for example, while the potato dumplings and red cabbage are prepared in separate cooking pots.
  • Feed components can therefore also comprise different raw ingredients. So can The red cabbage as an accompaniment to both red cabbage and other ingredients for refinement such as apples, sugar, vinegar, etc. include.
  • the filling takes place for each food component in separate
  • Packaging units so that the taste and consistency are maintained independently.
  • a non-limiting list includes, for example, boiled potatoes, potato dumplings, fried potatoes,
  • the warm preparation takes place by heating the food components until a cooking time, the hot preparation preferably in an open fermentation or cooking appliance, such as a saucepan, a cooking pan, a pan, a roaster, a steamer, an oven or the like.
  • cooking preferably means the treatment of foods with heat in order to change their consistency, taste, digestibility and / or health effect. After sufficient cooking, the food is called "cooked". As is known, there are various cooking methods which can be used depending on the food component.
  • Vacuum cooking are limited, the method and apparatus for a variety of food components and cooking methods is suitable. These include, for example, cooking, steaming, stewing, braising, roasting, baking, grilling etc.
  • the method is characterized in that the amount of a prepared feed component has a weight of more than 5 kg, preferably more than 10 kg, more preferably more than 20 kg, so that the amount is preferably for a number of more than 10, preferably more than 50, more preferably more than 100 portions of consumption is suitable.
  • the method is therefore particularly suitable for the preparation of communal meals for a variety of
  • the produced refrigerated packaging units can be used in the
  • These may be, for example, schools, kindergartens, work canteens, etc.
  • the method is characterized in that the packaging units have a capacity of between 200 ml and 10 liters, preferably between 1 liter and 5 liters, more preferably between 2 liters and 3 liters.
  • Preferred capacity of the packaging units are between 200 ml and 10 L, more preferably 1 L and 5 L, most preferably between 2 L and 3 L. Also, intermediate areas from the aforementioned ranges may be preferred, such as 200 ml to 500 ml, 500 ml up to 1 L, 500 ml to 3 L, 1 L to 2 L, 2 L to 3 L, 3 L to 4 L, 4 L to 5 L, 6 L to 7 L, 8 L to 9 L or 9 L to 10
  • the aforementioned range limits can also be combined to obtain more preferred ranges, such as 500 ml to 2 L, or even 1 L to 3 L.
  • the aforementioned packaging sizes adjust with respect to the manufacturing process, and cooling process efficient storage, delivery and regeneration are an optimal balance.
  • packaging units with the preferred capacities of 200 ml to 10 L, more preferably 500 ml to 5 L, most preferably 1 L to 3 L.
  • a DIN standard compliant cooling is possible even with larger volumes, in the latter case it is preferred to use flat packaging units with a raised surface.
  • Flat preferably means a ratio of the thickness of the packaging unit to the length or width of the packaging unit of 1: 2, 1: 3, 1: 4, 1: 5, 1: 10 or more.
  • Packaging unit packaged food components cooled in a water bath at a temperature of less than 3 ° C, preferably at a temperature of about 1 ° C.
  • an upwardly open water tank can be provided.
  • the water bath for the cooling of the packaging units is equipped with one or more dipping baskets with compartments for the packaging units. It is particularly preferred that a
  • Passage cooler is connected to the water bath to ensure a temperature of 3 ° C or less during cooling.
  • the water tank or the water bath can thus preferably be filled layer by layer up to the upper edge of the water tank.
  • the baskets there is a gap whereby water can circulate.
  • a maximum volume of the water bath that is, the volume of the heat transfer medium is reached), wherein the inner volume of the water tank the
  • volume of the water bath corresponds.
  • the flow cooler preferably has an intake and an inflow channel with which it is connected to the water tank.
  • the intake duct on one side of the water tank, the water warmed up by the packaging units is sucked off while the water is being sucked through
  • Throughflow cooler to less than 3 ° C especially, preferably 1 ° C, cooled water flows back into it.
  • suitable heat exchangers or flow coolers are devices from HYFRA Industriekühlanlagen GmbH, called the HYFRA Sigma series.
  • Excellent cooling results and temperature curves of the core temperature can be achieved at a volume exchange rate by means of the flow cooler, which the Volume of the water tank (eg 2500 L) within less than 90 minutes, preferably less than 60 minutes, more preferably 30 minutes or less exchanges.
  • the Volume of the water tank eg 2500 L
  • the method is characterized in that the filling according to step b) of the method takes place with the aid of a deep-drawing machine, which automatically performs the following steps: i. Embossing of packaging units in shell form, preferably from a transponder foil ii. Fill the food components at a temperature of at least 75 ° C into the packaging units iii. Steam rinsing of the packaging units with steam one
  • a deep drawing machine preferably means an automated system with at least one thermoforming station for embossing packaging units and a sealing station for sealing the packaging units and, if appropriate, further
  • the embossing preferably means the formation of packaging units from a material suitable therefor, preferably from plastic films, to a shape which is suitable for receiving the food components to be filled.
  • Shell shape means a shape of the packaging unit which has a recess for receiving the food component.
  • rectangular trays may preferably be used for filling. But it can also be prefabricated packaging units in the form of a lower foil with Muldenform, in which the food components are filled.
  • the final shape of the packaging tray can adapt flexibly to the filled quantity of the food components. In the case of
  • the packaging unit will have the embossed shape, preferably shell shape, even during the filling process.
  • a transponder film is used, which is approved for the food industry.
  • the molded shells are preferably connected one after the other after embossing and run with an adjustable timing, preferably by means of a conveyor belt, through the filling area of the machine.
  • the filling process can be carried out by an automated filling station as part of the thermoforming machine or manually performed.
  • the deep drawing machine will preferably comprise an accessible area of the conveyor belt to allow manual filling.
  • the feed components while they are still hot and have a temperature of at least 75 ° C, preferably 81 - 95 ° C takes place.
  • the food components are thus packed in the so-called hot fill process in the packaging machine.
  • a corresponding steam generating unit is preferably directly in the
  • Sealing station integrated, so that after steam rinsing welding without distortion takes place.
  • the steam rinsing can ensure that open surfaces of the packaging units or the food components are freed from adhering germs and there is a germ-free packaging unit immediately before welding.
  • the welding of the packaging units is preferably carried out in the manner known in the art by means of a cover or top film which closes the filling opening of the shell.
  • a cover or top film which closes the filling opening of the shell.
  • composite films can be used, which has a carrier layer and sealing layer.
  • Lid films also from Connected as PA / PE or consist of laminated composites.
  • Welding preferably achieves air-tight and liquid-tight sealing of the packaging, which completely excludes the entry of germs.
  • the food component is hermetically sealed and packed with low germ content.
  • the product is preferably preserved by the process without downstream pasteurization for 21 days or more. Color, texture, taste and nutritional content of the edible components are fully preserved.
  • thermoforming machine can include a foil printer.
  • thermoforming machine The embossing, filling, steam rinsing and sealing of the food components by means of a thermoforming machine is known in the art and a person skilled in the art is able to provide suitable equipment. Suitable thermoforming machines or systems are also commercially available. Such devices are offered for example by the VARIOVAC PS SystemPack GmbH under the product line Primus, Primus MP, Optimus (each designed for Variosteam applications).
  • the device or in the case of the immersion cage contained therein can preferably be configured or dimensioned to accommodate the preferred packaging sizes.
  • the disclosed preferred embodiments of the invention exemplify the teachings of the invention.
  • the average person skilled in the art will recognize where and to what extent he may vary certain technical features or replace them with equivalent features.
  • the teaching of the invention provides a combination invention where specific areas and technical characteristics are selected. These selected features are combined so that a surprising result can be achieved. This surprising result is in particular the provision of food in the public catering, the one
  • FIG. 1 Schematic representation of a preferred embodiment of a
  • Figure 1 shows the schematic view of a preferred embodiment of a
  • Device 1 for heating the packaging units comprising a housing 5, a water tank 7 for receiving water and a lid 3 for closing the water tank, a dive basket (not shown) with compartments for packaging units of chilled preserved food for introduction into the water tank 7, at least an electric heating element 21 for heating the water, a pump 9 for circulating the water, a control unit 19, wherein the control unit 19 is configured during a warm-up process to regulate the power supply to the electric heating element 21 so that the water temperature is maintained at a warm-up temperature of 80 ° -90 ° C for a predetermined warm-up time.
  • Overlap sheet to the water tank 7 are present, which promotes the cohesion of the device and in conjunction with two seals (one for each
  • Appliance housing and the water tank protects the electrical components from water damage.
  • the water tank 7 is with two electrical
  • Heating elements 21 preferably: electric heaters 1700W, 230V equipped. These are located in the water tank 7, just above the bottom of the water tank 7, preferably in the lower fifth above the bottom of the water tank 7 and are horizontal, i. parallel to the bottom of the water tank 7, aligned.
  • the heating elements 21 are in as
  • Cladding tubes preferably enclosed in welded stainless steel tubes and thereby isolated from the water.
  • the heating elements 21 serve to heat the water.
  • the water temperature is monitored and controlled by means of a temperature sensor in the preferred form of a thermostat (preferably 4-pole, for example. Fixed at 85 ° C, sensor in the water stream).
  • a temperature sensor in the preferred form of a thermostat (preferably 4-pole, for example. Fixed at 85 ° C, sensor in the water stream).
  • Above the electrical heating elements 21 are preferably welded
  • the lid 3 is attached to the upper cover with two hinges and can be opened with the heat-insulated handle, up to an angle of about 135 °, whereby easy handling is ensured.
  • the control unit 19 of the device is preferably located in an installation box with a power contactor for the electrical heating elements 21, a time relay (with fixed set process time: preferably 45 min), three auxiliary contactors, a 16 A.
  • Automatic circuit breaker four miniature fuse holders with miniature fuses for pump 9, various terminals and cables.
  • a thermostat preferably set to 85 ° C for temperature control integrated before.
  • a specially developed for the device 1 immersion basket (not shown) preferably has four, more preferably six or more compartments for one each
  • the compartments of the dive basket are preferably designed so that each of the four, preferably six or packaging units horizontally and flatly arranged one above the other is accommodated therein. Accordingly, the dive basket can be equipped with four, six or more packaging units according to the number of compartments and be introduced into the water tank 3 for regeneration.
  • the preferred regeneration of the packaging units takes place in the following process steps.

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  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Cookers (AREA)
  • Packages (AREA)
  • General Preparation And Processing Of Foods (AREA)

Abstract

L'invention concerne de préférence un dispositif de réchauffage de composants de plats conservés refroidis dans des unités d'emballage comprenant un boîtier, un réservoir d'eau destiné à contenir de l'eau ainsi qu'un couvercle destiné à fermer le réservoir d'eau, un panier d'immersion pourvu de compartiments pour des unités d'emballage d'aliments conservés refroidis pour la mise en place dans le réservoir d'eau, au moins un élément chauffant électrique pour le chauffage de l'eau, une pompe destinée à faire circuler l'eau ainsi qu'une unité de commande, l'unité de commande étant configurée, durant un processus de réchauffage, à réguler l'alimentation en courant de l'élément chauffant électrique de telle sorte que la température de l'eau soit maintenue à une température de chauffage comprise entre 80 °C et 90 °C pendant une durée comprise entre 35 et 55 min. L'invention concerne par ailleurs des applications du dispositif de réchauffage de composants de plats conservés refroidis dans des unités d'emballage. À cet effet, les composants de plats conservés refroidis sont de préférence préparés selon un procédé lors duquel les composants de plats sont introduits dans des unités d'emballage après leur préparation chaude à une température d'au moins 75 °C, scellés et refroidis dans un bain d'eau de moins de 3 °C à une température de cœur inférieure à 3 °C.
EP19718289.2A 2018-04-10 2019-04-10 Dispositif de réchauffage d'un plat conservé dans des unités d'emballage, destiné à préparer une restauration collective Pending EP3772993A1 (fr)

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PCT/EP2019/059081 WO2019197464A1 (fr) 2018-04-10 2019-04-10 Dispositif de réchauffage d'un plat conservé dans des unités d'emballage, destiné à préparer une restauration collective

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EP19718289.2A Pending EP3772993A1 (fr) 2018-04-10 2019-04-10 Dispositif de réchauffage d'un plat conservé dans des unités d'emballage, destiné à préparer une restauration collective

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WO2020053885A1 (fr) * 2018-09-12 2020-03-19 Sriram V Vaporisateur à sec
CN111671327B (zh) * 2020-06-23 2022-04-12 绍兴市恒声电器有限公司 家用面包机
DE102021103251A1 (de) 2021-02-11 2022-08-11 Rational Aktiengesellschaft Verfahren zum Erwärmen von Gargut und Ausgabesystem

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WO2019197463A1 (fr) 2019-10-17
EP3772992A1 (fr) 2021-02-17
PL3772992T3 (pl) 2022-10-31
US20210378443A1 (en) 2021-12-09
EP3772992B1 (fr) 2022-05-18
WO2019197464A1 (fr) 2019-10-17
US20210177197A1 (en) 2021-06-17

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