FR3076983B1 - Procede de cuisson basse-temperature sous vide - Google Patents

Procede de cuisson basse-temperature sous vide Download PDF

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Publication number
FR3076983B1
FR3076983B1 FR1850555A FR1850555A FR3076983B1 FR 3076983 B1 FR3076983 B1 FR 3076983B1 FR 1850555 A FR1850555 A FR 1850555A FR 1850555 A FR1850555 A FR 1850555A FR 3076983 B1 FR3076983 B1 FR 3076983B1
Authority
FR
France
Prior art keywords
cooking
temperature
vacuum
representations
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.)
Expired - Fee Related
Application number
FR1850555A
Other languages
English (en)
Other versions
FR3076983A1 (fr
Inventor
Christophe Le Conte Chrestien De Poly
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.)
Individual
Original Assignee
Individual
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 Individual filed Critical Individual
Priority to FR1850555A priority Critical patent/FR3076983B1/fr
Priority to PCT/FR2019/050109 priority patent/WO2019145624A1/fr
Publication of FR3076983A1 publication Critical patent/FR3076983A1/fr
Application granted granted Critical
Publication of FR3076983B1 publication Critical patent/FR3076983B1/fr
Expired - Fee Related legal-status Critical Current
Anticipated expiration legal-status Critical

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Classifications

    • 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
    • A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
    • 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
    • A47J27/10—Cooking-vessels with water-bath arrangements for domestic use
    • G—PHYSICS
    • G01—MEASURING; TESTING
    • G01K—MEASURING TEMPERATURE; MEASURING QUANTITY OF HEAT; THERMALLY-SENSITIVE ELEMENTS NOT OTHERWISE PROVIDED FOR
    • G01K11/00—Measuring temperature based upon physical or chemical changes not covered by groups G01K3/00, G01K5/00, G01K7/00 or G01K9/00
    • G01K11/12—Measuring temperature based upon physical or chemical changes not covered by groups G01K3/00, G01K5/00, G01K7/00 or G01K9/00 using changes in colour, translucency or reflectance
    • 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
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
    • B65D81/00—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents
    • B65D81/34—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents for packaging foodstuffs or other articles intended to be cooked or heated within the package
    • B65D81/3446—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents for packaging foodstuffs or other articles intended to be cooked or heated within the package specially adapted to be heated by microwaves
    • B65D81/3461—Flexible containers, e.g. bags, pouches, envelopes
    • G—PHYSICS
    • G01—MEASURING; TESTING
    • G01K—MEASURING TEMPERATURE; MEASURING QUANTITY OF HEAT; THERMALLY-SENSITIVE ELEMENTS NOT OTHERWISE PROVIDED FOR
    • G01K2207/00—Application of thermometers in household appliances
    • G01K2207/02—Application of thermometers in household appliances for measuring food temperature
    • G01K2207/06—Application of thermometers in household appliances for measuring food temperature for preparation purposes

Landscapes

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

Abstract

La présente invention concerne un procédé de cuisson basse-température sous vide d'un aliment consistant à plonger dans un récipient contenant de l'eau à température ambiante une poche sous vide contenant l'aliment à cuire ainsi qu'un indicateur contenant N zones thermochromiques dont l'état En change à des températures Ti différentes, les valeurs Ti étant comprises entre une température minimale correspondant à la température ambiante et une température maximale correspondant à une température dépassant la température nominale de cuisson, N étant compris entre 2 et 6. Le procédé comporte une étape de calcul d'un paramètre de cuisson et de signalement d'au moins une action à engager pour conduire la cuisson et au moins une étape consistant : - à visualiser sur un afficheur d'un équipement de pilotage une série de représentations d'indicateurs correspondant à différentes combinaisons d'états, - à enregistrer une information numérique correspondant à la sélection de l'une desdites représentations visualisée - à recalculer au moins un paramètre de cuisson en fonction de ladite information numérique - à visualiser sur ledit équipement de pilotage les informations relatives aux nouveaux paramètres de cuisson.
FR1850555A 2018-01-24 2018-01-24 Procede de cuisson basse-temperature sous vide Expired - Fee Related FR3076983B1 (fr)

Priority Applications (2)

Application Number Priority Date Filing Date Title
FR1850555A FR3076983B1 (fr) 2018-01-24 2018-01-24 Procede de cuisson basse-temperature sous vide
PCT/FR2019/050109 WO2019145624A1 (fr) 2018-01-24 2019-01-18 Procede de cuisson basse-temperature "sous vide"

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
FR1850555 2018-01-24
FR1850555A FR3076983B1 (fr) 2018-01-24 2018-01-24 Procede de cuisson basse-temperature sous vide

Publications (2)

Publication Number Publication Date
FR3076983A1 FR3076983A1 (fr) 2019-07-26
FR3076983B1 true FR3076983B1 (fr) 2020-02-07

Family

ID=61913390

Family Applications (1)

Application Number Title Priority Date Filing Date
FR1850555A Expired - Fee Related FR3076983B1 (fr) 2018-01-24 2018-01-24 Procede de cuisson basse-temperature sous vide

Country Status (2)

Country Link
FR (1) FR3076983B1 (fr)
WO (1) WO2019145624A1 (fr)

Family Cites Families (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH0581075U (ja) * 1992-04-06 1993-11-02 鐘紡株式会社 調理用包装フィルム
US20120321763A1 (en) * 2011-06-20 2012-12-20 Innovative Product Development Doneness indicator for cooking meats
CN102389257B (zh) 2011-11-09 2014-03-05 东莞市盈尔电器有限公司 一种真空低温烹饪机
US9215948B2 (en) 2012-02-29 2015-12-22 Nomiku, Inc. Apparatus and system for low-temperature cooking
CN104640484B (zh) 2012-07-31 2016-12-07 布瑞威利私人有限公司 真空低温烹饪装置
US10627790B2 (en) * 2014-04-09 2020-04-21 Mellow Inc. Sous vide cooking
FR3022434B1 (fr) 2014-06-24 2017-10-13 Poly Christophe De Dispositif et procede de cuisson
DE112016000542T5 (de) * 2015-01-30 2017-11-02 ChefSteps, Inc. Nahrungsmittelzubereitungssteuerungs-system
US11105690B2 (en) * 2016-05-24 2021-08-31 Hitachi, Ltd. Temperature traceable indicator and article quality management method using same

Also Published As

Publication number Publication date
FR3076983A1 (fr) 2019-07-26
WO2019145624A1 (fr) 2019-08-01

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Effective date: 20190726

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