FR3138765A1 - Machine for the preparation of instant sauces, assembly, kit and associated process - Google Patents

Abstract

A machine (1) for the instant preparation of at least one sauce (S) from a plurality of ingredients (A, B, C), at least one ingredient being a fat (C), said machine ( 1) comprising: - a support plate (2) configured to support a container (20), said container (20) being configured to receive the ingredients (A, B, C), - a rotation drive device (3 ) configured to drive a mixing member (30) of the ingredients (A, B, C) in the container (5), - a fat circuit (4) configured to supply the container (20) with fat (C) , the fat circuit (4) comprising a receptacle (5) of fat (C), a heating member (6) of the fat (C) at a predetermined temperature (T) and a dosing device (7 ) fat (C) at a predetermined flow rate (Q). Abstract Figure: Figure 2

Description

Machine for the preparation of instant sauces, assembly, kit and associated process

The present invention relates to a machine for the preparation of instant sauces and its method of use.

Preparing a sauce, such as béarnaise sauce, mayonnaise or bordelaise sauce, requires time and expertise. The choice of ingredients and proportions, their order of incorporation, the time and intensity of cooking, as well as the choice of seasoning are all factors that influence the taste and texture of the sauce obtained.

To make the preparation of a sauce simpler and faster, dehydrated sauces are known which are packaged in powder form in sachets. The preparation is then limited to pouring and mixing the contents of the sachet in a heated liquid, such as milk or water, to rehydrate the powder and obtain a homogeneous mixture. The sauce obtained, however, has the disadvantage of having an altered texture and taste compared to a freshly prepared sauce.

Sauces packaged in the form of cans are also known, which only need to be reheated before being consumed. The sauce obtained, however, has the same disadvantages as mentioned above.

Furthermore, dehydrated or canned sauces typically contain additives, such as preservatives or flavor enhancers, to ensure preservation and/or improve the taste of the sauce. The health effects linked to the consumption of certain of these additives in given quantities are today the subject of debate and it is therefore desired to limit their use or even to get rid of them.

The present invention thus aims to eliminate at least some of these drawbacks.

PRESENTATION OF THE INVENTION

• Un plateau de support configuré pour supporter au moins un récipient, ledit récipient étant configuré pour recevoir les ingrédients,
• Un dispositif d’entraînement en rotation configuré pour entraîner un organe de mélange des ingrédients dans le récipient.

The invention relates to a machine for the instant preparation of at least one sauce from a plurality of ingredients, at least one ingredient being a fat, said machine comprising:

• A support tray configured to support at least one container, said container being configured to receive the ingredients,
• A rotational drive device configured to drive an ingredient mixing member in the container.

The invention is remarkable in that the machine comprises at least one fat circuit configured to supply the container with fat according to a predetermined temperature and flow rate, the fat circuit comprising at least one fat receptacle, at least a member for heating the fat to the predetermined temperature and at least one device for dosing the fat according to the predetermined flow rate.

The machine for the instant preparation of sauces according to the invention advantageously makes it possible to obtain a freshly prepared sauce in a simple and rapid manner. The machine advantageously combines functions for mixing and heating the ingredients, as well as a circuit specially dedicated to the fat to allow the sauce to emulsify, and thus obtain the expected creamy texture. The fat circuit advantageously makes it possible to melt the butter (or another fat) and pour it gradually into the preparation, which allows, in synergy with the mixture, the emulsion of the sauce.

According to one aspect of the invention, the support plate is heated, preferably of the resistive type. This ensures that the temperature rises and ingredients other than fat are cooked. The machine advantageously makes it possible to reproduce all the stages of preparing a sauce by combining heating, mixing and incorporation of the fat.

According to one aspect of the invention, the support plate is rotatable. This promotes mixing of the ingredients in the container and allows you to obtain a homogeneous sauce.

According to one aspect of the invention, the dosing device is configured to ensure dripping of the fat. Such a dosing device advantageously makes it possible to gradually incorporate the fat into the preparation to ensure emulsion.

According to one aspect of the invention, the dosing device comprises an opening provided with a filter, preferably made of paper, preferably replaceable. Such a dosing device is advantageously simple and economical. No human intervention and no command is advantageously necessary.

According to one aspect of the invention, the receptacle comprises a decreasing frustoconical section opening into the dosing device. Such a receptacle advantageously makes it possible to guide the fat without generating a deposit. Such a receptacle also facilitates the deposit of fat by the user.

According to one aspect of the invention, the heating member is resistive, economically and efficiently, with a low response time.

According to one aspect of the invention, the machine comprises at least one control member in which at least one sauce preparation program is stored, said control member being configured to implement said program, said program comprising at least one command for activating the heating member of the fat circuit, and preferably a control for activating the rotation drive device. Each program is advantageously specific to the preparation of a predetermined sauce. This ensures heating and mixing particularly suited to the sauce selected.

According to a preferred aspect, the sauce preparation program includes at least one heating control for the support plate. According to a preferred aspect, the sauce preparation program comprises at least one rotation control of the support plate. This ensures heating and mixing particularly suited to the sauce selected.

According to a preferred aspect, the machine comprises a man-machine interface configured to allow the selection of a program. Each program is advantageously specific to the preparation of a predetermined sauce that the user chooses.

According to a preferred aspect, the sauce preparation program includes at least one command for displaying user instructions. This indicates to the user when to add the ingredients to the container and the fat circuit. This also makes it possible to indicate to the user operations to ensure the proper functioning of the machine, for example ensuring the assembly of the mixing element, arranging the container and installing a filter.

The invention also relates to an assembly of a machine as described above and a mixing member mounted on the rotational drive device, preferably in a removable manner.

The invention also relates to an assembly of a machine as described above and a container mounted on the support plate, preferably in a removable manner.

The invention also relates to a set of a machine as described above and a kit for preparing a sauce, the kit comprising a plurality of sachets each comprising at least one ingredient of the sauce, the kit preferably comprising a mixing member configured to be mounted on the rotation drive device, and preferably a container configured to be mounted on the support plate. Such a kit advantageously saves additional time for the user, who does not have to consult the sauce recipe to obtain the necessary ingredients and measure the necessary quantity. This also avoids errors on the part of the user in the choice of ingredients and their weighing.

• Verser la matière grasse dans le réceptacle,
• Chauffer la matière grasse à la température prédéterminée, et
• Doser la matière grasse selon le débit prédéterminé.

The invention also relates to a method of using the machine as described above, consisting of:

• Pour the fat into the receptacle,
• Heat the fat to the predetermined temperature, and
• Dose the fat according to the predetermined flow rate.

Such a method of use advantageously allows a sauce to be prepared simply and quickly, with a smooth texture guaranteed thanks to the emulsion of the fat. Such a process requires minimal user intervention, boiling down to introducing the ingredients into the fat circuit or the container. No culinary expertise of the user is therefore necessary.

PRESENTATION OF FIGURES

The invention will be better understood on reading the description which follows, given by way of example, and referring to the following figures, given by way of non-limiting examples, in which identical references are given to similar objects .

There is a schematic perspective representation of a machine for preparing instant sauces according to one embodiment of the invention.

There is a schematic sectional representation of the machine for the preparation of instant sauces of the .

There is a schematic sectional representation of a machine for preparing instant sauces according to another embodiment of the invention.

There is a schematic sectional representation of a machine for preparing instant sauces according to another embodiment of the invention.

There is a schematic representation of a method of using the machine for the preparation of instant sauces according to one embodiment of the invention.

It should be noted that the figures set out the invention in detail to implement the invention, said figures being able of course to be used to better define the invention if necessary.

DETAILED DESCRIPTION OF THE INVENTION

The invention relates to a machine for the instant preparation of a sauce comprising fat, such as béarnaise sauce or mayonnaise for example. The invention also relates to the assembly of such a machine and its sauce preparation kit. The invention also relates to the method of using such a machine.

• Un plateau de support 2 configuré pour supporter un récipient 20, ledit récipient 20 étant configuré pour recevoir des ingrédients A, B, C de préparation d’une sauce S,
• Un dispositif d’entraînement en rotation 3 configuré pour entraîner un organe de mélange 30 des ingrédients A, B, C dans le récipient 20, et
• Un circuit de matière grasse 4 configuré pour alimenter le récipient 20 en matière grasse C selon une température et un débit prédéterminés, le circuit de matière grasse 4 comprenant :
  • un réceptacle 5 de matière grasse C,
  • un organe de chauffage 6 de la matière grasse C à la température prédéterminée et
  • un dispositif de dosage 7 de la matière grasse C selon le débit prédéterminé.

According to the invention and with reference to Figures 1 and 2, the machine 1 comprises:

• A support tray 2 configured to support a container 20, said container 20 being configured to receive ingredients A, B, C for preparing a sauce S,
• A rotation drive device 3 configured to drive a mixing member 30 of ingredients A, B, C in the container 20, and
• A fat circuit 4 configured to supply the container 20 with fat C at a predetermined temperature and flow rate, the fat circuit 4 comprising:
  • a receptacle 5 of fat C,
  • a heating member 6 of the fat C at the predetermined temperature and
  • a dosing device 7 of the fat C according to the predetermined flow rate.

The machine 1 according to the invention makes it possible to obtain a freshly prepared sauce simply and quickly. The fat circuit 4 advantageously makes it possible to dose the fat C poured into the container 20. The fat circuit 4 thus makes it possible, synergistically with the rotational drive device 3, to ensure the emulsion of the fat C with the other ingredients A, B in container 20, in order to obtain a smooth texture for sauce S.

According to one aspect of the invention illustrated in Figures 1 and 2 and described more precisely below, the machine 1 preferably also comprises a control member 10 configured, from a program P1, P2, P3 for preparing sauce, to control the support plate 2, the rotation drive device 3 and the fat circuit 4. The machine 1 further comprises a man-machine interface 11 to allow the selection of the preparation program P1, P2, P3 of sauce.

As illustrated in Figures 1 and 2, the machine 1 comprises a base 15 and a head 13 connected by a connecting arm 14. The base 15 supports the weight of the machine 1 and is configured to be placed on a flat support. The support plate 2 is mounted on the base 15. The rotation drive device 3 and the fat circuit 4 are mounted in the head 13. Preferably, the man-machine interface 11 is mounted in the head 13. The link arm 14 is off-center relative to the axis of the base 15 and supports the weight of the head 13. According to a preferred aspect, the height of the link arm 14 is adjustable, preferably by sliding and tightening. According to a preferred aspect, the head 13 is tiltable relative to the base 15, preferably by pivot connection.

As illustrated in Figures 1 and 2, the machine 1 is configured to be electrically powered. In this example, the machine 1 includes an electrical connection element 12 to the sector. The machine 1 could also include an internal power supply device, for example, a battery.

Preferably, as shown in the , the ingredients A, B, C for the preparation of a predetermined sauce S are packaged in a kit 100. The kit 100 comprises sachets 101, each sachet 101 comprising one or more ingredients A, B, C, in a predetermined quantity for make the sauce S. The bags 101 are preferably airtight. Each kit 100 is thus dedicated exclusively to the preparation of a predetermined S sauce. This saves the user from having to obtain ingredients A, B, C and measure the necessary quantity for each, which saves time. This also eliminates the risk of user error in the choice or weighing of ingredients A, B, C, and thus reliably obtains a sauce S that meets expectations. Alternatively, all or part of the ingredients A, B are provided by the user, for example fresh products or products with a short shelf life, such as an egg yolk.

According to one aspect of the invention illustrated on the , the kit 100 also includes the mixing member 30 and/or the container 20. The mixing member 30 is configured to be mounted on the rotation drive device 3 by the user before use. The container 20 is configured to be placed on the support plate 2 by the user before use. Preferably, the mixing member 30 and/or the container 20 are single-use, preferably made of cardboard.

According to another aspect of the invention illustrated in the , the mixing member 30 and/or the container 20 belong to the machine 1. The mixing member 30 is mounted on the rotational drive device 3, preferably in a removable manner so that it can be easily washed by the user after preparing a sauce. The container 20 extends over the support plate 2 and can be removed to recover the sauce S or wash the container 20. According to a preferred aspect, the mixing member 30 and/or the container 20 are for use multiple, preferably based on metal and/or plastic. According to another preferred aspect, the mixing member 30 and/or the container 20 are for single use, preferably made from cardboard.

According to a preferred aspect illustrated on the , the support plate 2 is heated. According to a preferred aspect, the heating comprises one or more electrical resistances 16, integrated in the support plate 2 or in the base 15, in direct contact with the support plate 2. The support plate 2 advantageously allows the container to be heated by conduction 20 and thus cook the sauce S.

According to a preferred aspect illustrated on the , the support plate 2 is rotating. In this example, the support plate 2 is mounted on a rotating shaft, preferably centered, which is rotated by an electric motor 17 integrated into the base 15. The pivoting of the support plate 2 makes it possible to rotate the container 20 , which promotes the action of the mixing member 30. This makes it possible to obtain a homogeneous mixture of ingredients A, B, C.

According to a preferred aspect, the support plate 2 comprises a positioning element (not shown) of the container 20, in order to indicate to the user how to position the container 20 on the plate 2. The positioning element is presented for example in the form of an imprint configured to accommodate the container 20 by complementarity of shapes, or of a marking on the support plate 2.

According to a preferred aspect illustrated on the , the mixing member 30 comprises a mounting rod configured to cooperate with the rotation drive device 3, so as to be driven in rotation. The rotation drive device 3 preferably comprises an electric motor. The mixing member 30 also includes a tool mounted on the mounting rod, such as a whisk, a kneading hook or a mixing blade, preferably a whisk. Preferably, the mixing member 30 is off-center relative to the rotating shaft of the support plate 2. The user can thus easily pour the ingredients A, B other than the fat C into the container 20.

In reference to the , the fat circuit 4 comprises a receptacle 5 for fat C, a heating member 6 for the fat C at a predetermined temperature and a metering device 7 for the fat C according to a predetermined flow rate. The receptacle 5 is configured to receive the fat C, preferably butter in the solid state. In this example, the receptacle 5 is in the form of a cavity formed in the head 13 of the machine 1. This allows the fat C to be deposited easily by the user. Preferably, as shown in the , the receptacle 5 comprises a decreasing frustoconical section opening into the dosing device 7. This makes it possible to guide the fat C into the dosing device 7 by gravity, and thus avoid a possible deposit of fat C which would modify the composition of the S sauce and would make washing more difficult. This also makes it easier for the user to deposit the fat C, namely at the wide section of the receptacle 5. The receptacle 5 alternatively comprises a tubular shape.

Still with reference to the , the heating member 6 makes it possible to heat the fat C in the receptacle 5, and in particular to melt the butter, which then passes from the solid state to the liquid state. Preferably, the heating member 6 is of the resistive type. Preferably, the heating member 6 is configured to heat the walls of the receptacle 5 by thermal conduction, in this example at the level of the frustoconical section.

Still with reference to the , the dosing device 7 is configured to pour the fat C, preferably butter in the melted state, into the container 20 at a predetermined flow rate. Preferably, the dosing device 7 is in the form of a dripping device for the fat C. In other words, the dosing device 7 is configured to pour the fat C gradually in the form of drops in the container 20, the term “drop-by-drop” designating fine spaced droplets as well as a discontinuous stream of fat C, forming large distinct drops.

According to a preferred aspect illustrated on the , the dosing device 7 comprises an opening 8 provided with a filter 9. The opening 8 preferably extends at the outlet of the receptacle 5, at the level where the section is smallest. The opening 8 is located above the container 20 and the support plate 2 so that the measured fat C falls into the container 20 by gravity. The filter 9 preferably extends into the receptacle 5, at the level of the frustoconical section. The filter 9 is preferably single-use and can be inserted and removed via the receptacle 5 in a simple and practical manner. This allows filter 9 to be replaced between each sauce preparation. The filter 9 is preferably made of paper and is economical. The size and frequency of the drops are determined by the choice of filter 9, in particular the thickness of a paper filter.

According to another aspect illustrated on the , the dosing device 7' includes a capillary opening to ensure a drop by drop of the fat C. This avoids the use of a filter. Such dosing devices 7, 7' are advantageously simple and passive, requiring no control or command to operate. The predetermined flow rate of such dosing devices 7, 7' depends on the type of filter 9 chosen, and the section of the capillary opening. A controllable dosing device could alternatively be used, for example with a valve.

In the examples of Figures 2 and 3, the fat circuit 4 is integrated into the machine 1. Alternatively, one or more elements of the fat circuit 4 could be removable from the machine 1.

In reference to the , the machine 1 comprises a control member 10 configured to provide an activation command Ca of the heating member 6 of the fat circuit 4 according to the predetermined temperature T. The predetermined temperature T is preferably greater than or equal to the melting temperature of the butter (between 28°C and 34°C) and preferably less than 45°C to avoid any risk of burns for the user who puts their hand in the receptacle 5.

• Une commande d’activation Cb du dispositif d’entraînement en rotation 3,
• Une commande d’activation du chauffage Cc du plateau de support 2 chauffant,
• Une commande d’activation de la rotation Cd au plateau de support tournant 2,
• Une commande de débit dans le cas d’un dispositif de dosage commandable (non représenté).

Preferably, the control member 10 is also configured to provide one or more of the following commands:

• An activation command Cb of the rotation drive device 3,
• A command for activating the heating Cc of the heated support plate 2,
• A rotation activation command Cd to the rotating support plate 2,
• A flow control in the case of a controllable dosing device (not shown).

According to a preferred aspect illustrated on the , the control member 10 comprises one or more predetermined sauce preparation programs P1, P2, P3, such as for example a program for preparing mayonnaise or béarnaise sauce. The programs P1, P2, P3 are for example stored in a database associated with the control body 10.

Preferably, the machine 1 comprises a man-machine interface 11, for example in the form of a touch screen or accompanied by a keyboard, which is connected to the control member 10. The man-machine interface 11 allows the user to select the desired sauce preparation program P1, P2, P3 in the form of a command Ce transmitted to the control body 10. The man-machine interface 11 also makes it possible to provide instructions Cf at the user, for example "Pour the contents of the sachet containing ingredient A into the container", "Pour the contents of the sachet containing fat C into the fat circuit" or "Check the presence of the filter in the receptacle ". Also preferably, one or more of the commands Ca, Cb, Cc, Cd are determined according to the program P1, P2, P3 selected.

• De préférence, sélectionner E0 un programme P1, P2 ou P3 en fonction de la sauce souhaitée,
• De préférence, verser E4 les ingrédients A, B sauf la matière grasse C dans le récipient 20,
• De préférence, mélanger E5 les ingrédients A, B par rotation de l’organe de mélange 30, et préférentiellement mélanger E6 par entraînement en rotation du plateau de support 2,
• De préférence, chauffer E7 le récipient 20 pour assurer la cuisson des ingrédients A, B
• Verser E1 la matière grasse C dans le réceptacle 5,
• Chauffer E2 la matière grasse C à la température prédéterminée T, et
• Doser E3 la matière grasse C selon le débit prédéterminé Q dans le récipient 20 pour permettre l’émulsion de la sauce S.

In reference to the , the method of using the machine 1 consists of:

• Preferably, select E0 a program P1, P2 or P3 depending on the desired sauce,
• Preferably, pour E4 the ingredients A, B except the fat C into the container 20,
• Preferably, mix E5 the ingredients A, B by rotation of the mixing member 30, and preferably mix E6 by rotating the support plate 2,
• Preferably, heat the container 20 E7 to ensure the cooking of ingredients A, B
• Pour E1 the fat C into receptacle 5,
• Heat E2 the fat C to the predetermined temperature T, and
• Dose E3 the fat C according to the predetermined flow rate Q in the container 20 to allow the sauce S to emulsify.

The method also includes, according to a preferred aspect, a preliminary step of mounting the mixing member 30, installing the container 20 and/or installing the filter 9.

It goes without saying that steps E1, E2, E3 linked to fat C can be implemented before, after or simultaneously with steps E4, E5, E6, E7 linked to the other ingredients A, B. The steps E4, E5, E6, E7 can also be implemented several times, to integrate the ingredients successively. Preferably, the man-machine interface 11 indicates to the user when to pour ingredients A, B, C.

For example, in the case of a béarnaise sauce, the ingredients are as follows: 5 tablespoons of white wine, 3 tablespoons of wine vinegar, 2 egg yolks, 3 tablespoons of tarragon, 1 shallot, pepper, salt and 150 grams of butter. Steps E4, E5, E6, E7 are implemented a first time for all the ingredients except the egg yolks and butter, then a second time for the egg yolks. Steps E1, E2, E3 are then implemented for the butter. At the end of the process, the sauce S is ready to be consumed in container 20.

Such a sauce preparation method advantageously makes it possible to prepare a sauce S in an automated manner, the user only having to ensure that ingredients A, B, C are added to the container 20 and the fat circuit 4.

The invention was presented with butter as the fat but it goes without saying that this also applies to oil or other. In the case of oil, for example for the preparation of mayonnaise, the heating element 6 of the fat circuit C could not be activated, because the oil is already in the liquid state.

Claims (10)

Machine (1) for the instant preparation of at least one sauce (S) from a plurality of ingredients (A, B, C), at least one ingredient being a fat (C), said machine (1 ) including:

• A support plate (2) configured to support at least one container (20), said container (20) being configured to receive the ingredients (A, B, C),
• A rotation drive device (3) configured to drive a mixing member (30) of the ingredients (A, B, C) in the container (20),
• Said machine (1) being characterized in that it comprises at least one fat circuit (4) configured to supply the container (20) with fat (C) according to a temperature (T) and a flow rate (Q) predetermined, the fat circuit (4) comprising at least one receptacle (5) for fat (C), at least one member (6) for heating the fat (C) to the predetermined temperature (T) and at least one metering device (7) of the fat (C) according to the predetermined flow rate (Q).

Machine (1) according to claim 1, in which the support plate (4) is heated, preferably of the resistive type. Machine (1) according to one of claims 1 and 2, in which the support plate (4) is rotatable. Machine (1) according to one of claims 1 to 3, in which the dosing device (7) is configured to ensure drip-dropping of the fat (C). Machine (1) according to one of claims 1 to 4, in which the dosing device (7) comprises an opening (8) provided with a filter (9), preferably made of paper, preferably replaceable. Machine (1) according to one of claims 1 to 5, in which the receptacle (5) has a decreasing frustoconical section opening into the dosing device (7). Machine (1) according to one of claims 1 to 6, in which the heating member (6) is resistive. Machine (1) according to one of claims 1 to 7, comprising at least one control member (10) in which at least one program (P1, P2, P3) for preparing sauce (S) is stored, said control member control (10) being configured to implement said sauce preparation program (P1, P2, P3), said sauce preparation program (P1, P2, P3) comprising at least one activation command (Ca) of the heating member (6) of the fat circuit (4), and preferably an activation control (Cb) of the rotation drive device (3). Assembly of a machine (1) according to one of claims 1 to 8 and a kit (100) for the preparation of a sauce (S), the kit (100) comprising a plurality of sachets (101) comprising each at least one ingredient (A, B, C) of the sauce (S), the kit (101) preferably comprising a mixing member (30) configured to be mounted on the rotation drive device (3), and preferably a container (20) configured to be mounted on the support plate (2). Method of using the machine (1) according to one of claims 1 to 8, consisting of:

• Pour (E1) the fat (C) into the receptacle (5),
• Heat (E2) the fat (C) to the predetermined temperature (T), and
• Dose (E3) the fat (C) according to the predetermined flow rate (Q).