WO2011055096A1

WO2011055096A1 - Transformation unit, transformation kit and corresponding transformation method

Info

Publication number: WO2011055096A1
Application number: PCT/FR2010/052388
Authority: WO
Inventors: Chantal Lucie Paulette Minier
Original assignee: Panzani
Priority date: 2009-11-06
Filing date: 2010-11-05
Publication date: 2011-05-12
Also published as: FR2952359B1; EP2496497B1; ES2580230T3; FR2952359A1; EP2496497A1

Abstract

The invention relates to a unit (1) for transforming a food product (2), comprising a container (3) defining an inner space (4) in which a quantity of food product (2) is packaged. The inner space (4A) occupied by the quantity of food product (2) is smaller than the total inner space (4). The invention is characterised in that: the total inner space (4) corresponds to the volume of the quantity of transformed product (2) following absorption of the amount of liquid required to transform same, said container (3) being sufficiently rigid such that the quantity of transformed product (2) is moulded by the pressure (F) exerted thereon by the container; and said container includes an opening area (6), a closure means (7) for sealing the opening area (6), and a gripping means (10). The invention can be used for transforming food products.

Description

TRANSFORMATION UNIT, TRANSFORMATION KIT AND CORRESPONDING PROCESSING METHOD

TECHNICAL AREA

The present invention relates to the general technical field of food processing, in particular the modification of edible foods for humans and / or animals.

The present invention relates in particular to the general technical field of processing units of a food product by absorption of a quantity of liquid, for example to food cooking units by water intake. The present invention relates more particularly to a unit for converting a food product by absorption of a quantity of liquid, said processing unit comprising a container in which a fixed quantity of food product is conditioned, the interior volume of said container occupied by said fixed amount of food product being substantially less than the total internal volume of said container, said processing unit being adapted to be immersed in said liquid and to allow the passage of liquid in the container.

The present invention further relates to a kit for processing a food product comprising at least a first and a second processing unit of a food product. The present invention also relates to a process for converting a food product by absorption of a determined quantity of liquid, said method comprising a step of immersing in a liquid of at least one transformation unit, said transformation unit comprising a container in which is conditioned a fixed amount of food product, the interior volume of said container occupied by said fixed amount of food product being substantially less than the total internal volume of said container, said immersing step allowing the passage of liquid in the container.

B10553 / PCT The present invention finally relates to a use of a container, which comprises a fixed amount of food product, for processing the food product.

PRIOR ART It is conventional to immerse in boiling water, for several minutes, certain foods that require a water intake for cooking. This is particularly the case of cereals commonly consumed, such as wheat or rice, such as semolina or pasta. In general, a quantity of rice is introduced into a container containing boiling water so that the rice absorbs the water and becomes softer for its consumption, in particular because of the transformation of the starch it contains. Conventionally, the process of simple cooking of rice consists in depositing in a saucepan of boiling water the quantity of rice to be cooked, to wait a few minutes, then to take the rice out of the water, for example by emptying the entire contents of the pan in a colander. This cooking method, while it makes it possible to obtain cooked rice suitable for consumption, nevertheless presents a number of disadvantages.

Indeed, this cooking process does not allow easy recovery of cooked rice in the pan, at the end of cooking. It is almost always necessary to completely empty the water from the pan and the cooked rice it contains in a pierced kitchen utensil, for example a colander, in order to recover the cooked rice. This operation may present some significant risks, including burns, for the user when emptying the still very hot content of the pan.

This process also does not allow rapid and simple draining of rice, since it must first pour it with water in a colander, then wait for the evacuation of water, without any real certainty of its evacuation sufficient for consumption. In addition, handling the pot filled with water and rice is sometimes difficult because of its weight.

B10553 / PCT Finally, this method of cooking rice does not allow any presentation, particularly aesthetic, rice in a particular form. Indeed, the grains of rice are cooked freely in boiling water and they are not recoverable in packets to favor their presentation with a view to their subsequent consumption. In order to overcome some of the drawbacks mentioned with conventional rice cooking, it is known to use rice cooking bags (see EP-1 819 608 in the name of PANZANI). In general, these bags are made of flexible plastic and contain a unit quantity of rice. They are immersed in boiling water and are easily recovered at the end of cooking, especially thanks to the presence of a handle on each of the bags, to allow the insertion of a fork and thus the easy recovery of the bag . These bags are also pierced with orifices to promote the ingress of water during cooking, then its flow when the bag is released from the water. Indeed, the rice is drained directly into its bag through the flow of water through the holes of the bag, much faster and less dangerous in terms of burns than the conventional method of cooking. It is then possible to open the bag to serve the cooked rice it contains.

Such a rice bag makes cooking and draining rice easier and more convenient. Indeed, it avoids the use of a strainer and also reduces the risk of burns when handling the pan containing boiling water and cooked rice dispersed in water. The cooking bag also facilitates the recovery of rice since the latter is now enclosed in a sachet. It improves the drainage that becomes more convenient and less dangerous, simply by recovering the bag.

However, if the rice cooking bag significantly improves the disadvantages observed in the case of conventional cooking of rice grains in a saucepan, it nevertheless presents some other drawbacks.

Indeed, the bag is not always perfectly convenient to open, as it is sometimes necessary to hold the bag directly, at risk of burns.

In addition, the bag does not allow optimal presentation of the rice at the end of cooking.

B10553 / PCT Indeed, after opening the bag, for example with the aid of a sharp object or by simply tearing the bag, the contents of the bag is poured into a dish or plate, without particular formatting, at least immediate.

It is also known to use rice molds, often in the form of a traditional bowl made of metal or another material, which is filled with cooked rice to allow molding of the latter. The bowl or mold filled with cooked rice is then usually spilled on a plate before serving, so as to obtain a molded cooked rice.

These mussels are not practical to use as they require a new operation after cooking rice, an operation that requires some know-how and is time consuming. Moreover, the time used for this manual molding can lead to some cooling of the rice. I! it is therefore sometimes necessary to heat the cooked rice after molding, for example in a rice microwave oven, which obviously results in a further loss of time in the culinary preparation. Moreover, the size of these molds is not always adapted to the amount of unitary rice that is desired to be molded.

Formatting the rice cooked in a mold after cooking in a bag or freely in a pan is therefore not particularly practical and simple to implement. It first requires cooking rice and then molding, which makes it particularly time consuming and kitchen utensils.

SUMMARY OF THE INVENTION

The objects assigned to the invention are therefore intended to remedy the various disadvantages listed above and to propose a new processing unit of a particularly ergonomic food product and allowing simple, convenient and rapid shaping of the food product.

Another object of the invention is to propose a new processing unit of simple design, economical in utensils and inexpensive.

B10553 / PCT Another object of the invention is to propose a new processing unit which is of a perfect behavior and integrity pending the entire transformation.

Another object of the invention is to propose a new processing unit ensures the retention and protection of the food product. Another object of the invention is to provide a new processing unit easy handling and which limits the risk of burns.

Another object of the invention is to propose a new processing unit that allows a circulation of water within it in a particularly simple, effective and practical manner. Another object of the invention is to propose a new processing unit that is adapted and practical for everyday use.

Another object of the invention is to propose a new processing unit which has a current form and which is easily storable.

Another object of the invention is to propose a new kit for processing a particularly ergonomic food product and allowing simple, convenient and rapid shaping of the food product.

Another object of the invention is to propose a new transformation kit that allows reliable and efficient storage without loss of food product, convenient and limiting the degradation of the food product. Another object of the invention is to propose a new conversion kit of simple and inexpensive design that allows a practical and simple use of the food product.

Another object of the invention is to propose a new process for transforming a food product allowing simple, practical and rapid shaping of the food product.

B10553 / PCT Another object of the invention is to propose a new method of processing a food product which comprises easy and practical steps to implement.

Another object of the invention is to propose a new use of a container, which comprises a fixed quantity of food product, allowing a simple, practical and rapid shaping of the food product.

The objects assigned to the invention are achieved by means of a unit for converting a food product by absorbing a quantity of liquid in order to obtain a transformed food product, said processing unit comprising a container defining an interior volume in which a fixed quantity of food product is conditioned, the internal volume occupied by said fixed quantity of food product being substantially less than the total internal volume of said container, said processing unit being able to be immersed in said liquid and to allow the passage of liquid in the container, said processing unit being characterized in that the container is designed so that its total internal volume corresponds substantially to the volume of the fixed quantity of processed food product after absorption of the quantity of liquid necessary for its transformation , said container having a rigidity sufficient for the pressure force it exerts on said fixed quantity of processed food product to provide a molding of said processed food product in a form substantially identical to that of the total internal volume of said container and in that it comprises at least one opening zone designed to allow the introduction of said fixed quantity of food product into said container, a closing means intended to close the opening zone in order to keep the food product inside said unit during processing, and a gripping means carried by the closure means.

The objects assigned to the invention are also achieved by means of a food product processing kit comprising at least a first and a second processing unit of a food product.

The objects assigned to the invention are moreover achieved by means of a process for transforming a food product by absorption of a determined quantity of

B10553 / PCT liquid to obtain a processed food product, said method comprising an immersion step in which at least one transformation unit capable of conforming to that referred to above is immersed in a liquid, said processing unit comprising a container defining an interior volume in which a fixed quantity of food product is conditioned, the interior volume occupied by said fixed quantity of food product being substantially less than the total internal volume of said container, said immersing step allowing the liquid to pass into the container, said method of transformation being characterized in that it comprises the following steps:

a transformation stage during which the food product absorbs a quantity of liquid sufficient for its volume after processing to correspond substantially to the total internal volume of the container,

a molding step in the course of which said container exerts on the transformed food product a pressure force sufficient to ensure that said transformed food product is molded in a form substantially identical to that of the interior volume of said container,

said processing unit comprising at least one opening zone designed to allow the introduction of said fixed amount of food product into said container, a closure means for closing the opening area to maintain the food product at the same time; interior of said processing unit during processing, and a gripping means carried by the closing means.

The objects assigned to the invention are finally achieved by using a container, which comprises a fixed quantity of food product, to ensure the transformation of the food product by absorption of a liquid and the molding of said product. in the container, said container comprising at least one opening zone designed to allow the introduction of said fixed quantity of food product, a closing means intended to close the opening zone in order to maintain the food product at inside said container during processing, and a gripping means carried by the closure means.

B10553 PCT SUMMARY DESCRIPTION OF THE DRAWINGS

Other objects and advantages of the invention will appear in more detail on reading the description which follows, and with the aid of the accompanying drawings, given purely by way of illustration and without limitation, in which: FIG. 1 illustrates, according to a front view in perspective, a processing unit according to the present invention, according to a first preferred embodiment,

- Figure 2 illustrates, according to a front view in perspective, a conversion kit according to the present invention, according to a first preferred embodiment.

- Figure 3 illustrates, in a perspective front view, a conversion kit according to the present invention, according to a second preferred embodiment.

- Figure 4 illustrates, in a front view in perspective, a processed food product obtained using the processing unit according to the present invention.

- Figure 5 illustrates, according to a front view in perspective, a conversion kit according to the present invention, according to a third preferred embodiment. - Figure 6 illustrates, in a perspective front view, a conversion kit according to the present invention, according to a fourth preferred embodiment.

- Figure 7 illustrates, in a perspective front view, a conversion kit according to the present invention, according to the fourth preferred embodiment.

FIGS. 8A, 8B and 8C illustrate, according to a perspective front view, a closed transformation unit, an open transformation unit and a demolded food product, according to the present invention, according to a second preferred embodiment.

- Figure 9 illustrates, in a perspective front view, a conversion kit according to the present invention, according to a fifth preferred embodiment.

B10553 / PCT FIG. 10 illustrates, according to a front view in perspective, a particularly advantageous embodiment of the processing unit of the invention, in which said transformation unit is dome-shaped, is closed by a closing cap. perforated on which is provided a handle handle, and comprises a cover for covering said closure cap.

- Figure 11 illustrates, in a front view in perspective, the advantageous embodiment of the processing unit of the invention shown in Figure 0, wherein said processing unit further comprises a gripping handle.

BEST MODE FOR CARRYING OUT THE INVENTION The present invention relates to a processing unit 1 of a food product 2. In the sense of "processing unit", it is meant a device or an implement designed to make a modification to said food product 2 Preferably, the processing unit 1 of the present invention is intended to modify, that is to say to vary, the intrinsic and / or extrinsic properties of said food product 2. The conversion of the invention corresponds advantageously cooking, rehydration and / or preparation of a food product 2.

This is in particular a transformation unit 1 by absorption of a quantity of liquid in order to obtain a transformed food product 2. In other words, said processing unit 1 is designed to allow a liquid intake by a food product 2 to change the characteristics of the latter, for example by allowing an increase in its volume and / or a reduction in its rigidity .

Advantageously, the food product 2 is a product intended for human and / or animal consumption, in other words an edible food which is capable of absorbing liquid. The food product 2 is therefore preferably sufficiently porous so that a liquid, brought into contact with said food product 2, can penetrate within it in order to transform its characteristics, in particular its volume, its flexibility and its rigidity.

B10553 PCT In a particularly advantageous embodiment, the food product 2 is a raw food, preferably consumable after absorbing a liquid. This is for example a natural food, uncooked, unprocessed or having undergone minor transformations, which is subjected, in the processing unit 1, to a liquid intake intended to modify its characteristics, with particular reference to to make it more suitable for human and / or animal consumption.

Preferably, the food product 2 comprises at least one cereal, preferably rice or wheat, which is advantageously dry, that is to say that it has a moisture content substantially lower than 30%. It is also conceivable that the food product 2 before processing is a cereal or other precooked food, namely partially hydrated previously. The feed 2 may also comprise a ground or previously processed cereal, for example in the form of semolina or pasta. In the case of a cereal, such as rice for example, the transformation consists mainly of a transformation of the starch contained in the cereal. Alternatively, the food product 2 may be any other food or mixture of foods whose transformation requires a water intake, for example a mixture of several cereals or varieties of the same cereal.

Preferably, the liquid absorbed by said food product 2 is a fluid substance, for example water, a vegetable or fruit juice, milk or any other liquid that can be absorbed by the food product 2 and consumed by a foodstuff. man and / or animal. Alternatively, it is also conceivable that the liquid is a mixture of several liquids or water added with food substances such as flavorings, dyes and or any other additive intended to modify the nutritional and / or organoleptic properties of the food product 2. In a particularly preferred embodiment, the processing unit 1 advantageously constitutes a cooking unit 1 of grains of rice or cereals by absorption of liquid brought to boiling, preferably water, by said grain of rice or cereals. . In the following description, it will be advantageous to describe a rice cooking unit, especially for reasons of brevity and clarity.

B10553 / PCT The processing unit 1 of the invention comprises a container 3 with a bottom 3A defining an interior volume 4 in which a fixed quantity of food product 2 is conditioned. The container 3 is advantageously a hollow container in which a dose is stored. The container 3 preferably has a substantially geometric shape, preferably a substantially cylindrical shape substantially identical to that of a timbale or faisselle (see FIG. fixed weight of food 2, in its interior volume 4, the food 2 occupying an interior volume 4A delimited by a line 50. For example, the container 3 may take the form of a dome or a rounded cup, d a parallelepiped, a block, this list is not exhaustive, it is also perfectly conceivable that the container 3 comprises a substantially spherical or fully rounded shape, without any on flat face, as is illustrated for example in Figure 8. Preferably, the food 2 is already present in the container 3 but it can also be envisaged that the user prepares the fixed amount of food 2 and the introduced into said container 3.

The inner volume 4A of the container 3 occupied by said fixed quantity of food product 2 is substantially less than the total internal volume 4 of said container 3. In other words, the food product 2 present in the container 3 does not occupy all the free internal space of said container 4, that is to say that before the transformation of the food product 2, there is still a free space 4B not occupied in the container 3. In fact, advantageously, the ratio between the volume 4A of the fixed amount of food product 2 before its conversion and the total internal volume 4 of the container 3 is between substantially 1 and 3, preferably between substantially 1, 9 and 2.8. Preferably, the fixed quantity of food product 2 corresponds to a unit dose of food product 2 conventionally ingested by an individual during a meal, the unit dose being substantially between 50 and 150 g, preferably substantially between 60 g and 80g. In other words, the amount of food 2, for example rice, which is intended to be contained in the container 3 is substantially identical to the average ration ingested by a consumer during one of his main daily meals. Alternatively, it is conceivable that said processing unit 1 comprises a larger fixed quantity of feed 2, by

B10S53 / PCT example an amount substantially greater than 200g. It is also possible that said processing unit 1 comprises several unit doses, preferably from 2 to 10 unit doses, for example from 2 to 5 unit doses, that is to say a multiple of the initial unit dose comprising between substantially 60 and 80g, so as to facilitate its use by a consumer. In all cases, the inner volume 4 advantageously has dimensions adapted so that said fixed quantity of unprocessed food product 2 does not occupy the entire interior volume 4,

Preferably, the container 3 comprises on the one hand at least one wall 5 rising from the bottom 3A and designed to delimit the interior volume 4, and on the other hand at least one opening zone 6 designed to allow introducing said fixed amount of food product 2 into said container 3 (see Figure 1). It is at the level of the opening zone 6, of advantageously substantially round section, that the food 3 is preferably added to the previously empty container 3. Preferably, as shown in Figure 1, the container 3 has a substantially cylindrical shape with a bottom 3A, a wall 5 and a substantially round opening area 6. Alternatively, it is also conceivable that the opening zone 6 has a section of different shape, for example oval, square, rectangular or other, depending in particular on the general shape of the container 3.

The wall 5 of the container is preferably constituted firstly of an inner wall 5A designed to be directly in contact with at least a portion of the food product 2, at the interior volume 4A occupied by said food product 2, and of on the other hand an outer wall 5B intended to be in contact with the external environment of said processing unit 1.

The transformation unit 1 of the invention is adapted to be immersed in said liquid and to allow the passage of the liquid in the container 3. In other words, the processing unit 1 is designed to be advantageously immersed and maintained immersed in the liquid, so as to allow the entry of liquid into the inner volume 4 of the container 3 and the absorption of said liquid by the food product 2 to allow its transformation. Preferably, said processing unit 1 has a weight sufficient to allow its total immersion in a liquid.

B10553 / PCT In a preferred manner and as illustrated in the figures, said processing unit 1 comprises a plurality of orifices 9 distributed over the container 3 and capable of ensuring the passage of the liquid in the container 3. These orifices 9 advantageously have a diameter and and / or dimensions smaller than that and / or those of the food product 2, so that the latter can not pass through orifices 9. Preferably, the orifices 9 are regularly distributed on the wall 5 and the bottom 3A of the containing 3, in order to guarantee the permeability of said transformation unit 1 to the liquid and bringing it into contact with the feed 2.

The set of orifices 9 thus preferably ensures the entry of the liquid into the interior volume 4 of the container 3 to allow the introduction of said liquid into the food 2 and thus ensure its transformation, especially the increase of its volume by absorption of liquid. These same orifices 9 thus guarantee preferentially optimum diffusion of the liquid in the processing unit 1 during and at the end of said transformation. They allow in particular the flow of the liquid at the end of the transformation, for example in order to efficiently drain the processed foods.

The orifices 9 advantageously have a geometric shape, defined for example substantially oval or rounded. However, it is perfectly conceivable that the orifices 9 correspond to simple slits or cuts of any shape.

The container 3 is designed so that its total internal volume 4 corresponds substantially to the volume of the fixed quantity of processed food product 2 after absorption of the quantity of liquid necessary for its transformation. In other words, the processed food product 2, that is to say after the absorption by the latter of a specific quantity of water, advantageously has a volume which corresponds substantially to the total volume 4 of said container 3. Advantageously, the absorption of liquid by the food 2 leads to the increase of its volume, which results in an increase in the volume 4A occupied by the food 2, towards the opening zone 6, until the latter is substantially identical to the total interior volume 4. The transformed food 2 thus preferably fills the entire interior volume 4 and comes into direct contact with the whole of the inner wall 5A and the bottom 3A.

B10553 / PCT The container 3 has a sufficient rigidity for the pressure force (F) that it exerts on said fixed quantity of food product 2 transformed or being processed to ensure a molding of said processed food product 2 in a substantially identical form to that of the total internal volume 4 of said container 3. In the sense of "molding" of the food product 2 is meant a shaping of the latter according to the conformation of the interior of a mold, here the internal volume 4 containing it 3, such that said food product 2 retains its molded shape after the end of the transformation.

Advantageously, the container 3 is sufficiently strong so that the pressure force (Fi) exerted by the wall 5 on the transformed food 2, which is substantially perpendicular to the main axis of extension of the wall 5, is greater than to said pressure force (fi) exerted by said food 2 on said wall 5. The wall 5 is therefore advantageously also designed to exert, at least partially, said pressure force (Fi) on said transformed food product 2 or during its transformation. The pressure force (F) is also preferably exerted on the feed 2 by the pressing force (F ₂ ) of the bottom 3A of the container 3. During processing, the feed 2 absorbs liquid which causes a increase of its volume. The feed 2 being constrained in the container 3 sufficiently rigid, it deforms by increasing its volume towards the top of the container 3 in the direction of the opening zone 6, said container 3 exerting a compression (F) on the feed 2.

Preferably, the container 3 is thus designed in a material that gives it the rigidity necessary for the latter to mold the food 2 during or at the end of processing. Advantageously, the constitution of the container 3 allows a compressive force, the pressure force (F), of the container 3 on the feed 2, which is of substantially opposite direction and of greater value than the pressure force (f) that the food 2 exerts on said container 3. Thus, the pressure force (F), which is in a way the resultant of at least the forces (F- _t ) and (F ₂ ), limits the deformation that could undergo the container 3 during processing and allows the processed food 2 to marry and perfectly retain the shape of the inner volume 4 of said container 3.

B10553 PCT In a particularly advantageous embodiment, said processing unit 1 thus makes it possible to shape the food product 2, during its processing, mainly by using the substantially rigid wall 5 and bottom 3A of the container 3 which enter in direct contact with the food product 2. The wall 5 and the bottom 3A then advantageously have a function of molding the food product 2 by the pressure forces (Fi, F ₂ ) that they exert on the food 2, which one transformed once perfectly embraces the shape of said total interior volume 4 and therefore corresponds to a food 2 transformed and molded.

Preferably, said processing unit 1 further comprises a closing means 7 (see FIG. 1) intended to close the opening zone 6 in order firstly to keep the food product 2 inside said unit transformation 1 during the transformation, and secondly to exert a sufficient pressure force (F ₃ ) on said food product 2 converted to contribute to the molding of the latter. In other words, when the internal volume 4B occupied by the processed food 2 corresponds to the total internal volume 4 of said container 3, the food 2 comes into contact with the closure means 7. The latter exerts on the food 2 a pressure force (F ₃ ) which advantageously contributes, in particular with the aforementioned pressure forces (Fi and F2), to the complete molding of said food 2 according to the shape of the interior volume 4 of the container 3.

Preferably, the interior volume 4 of the processing unit 1 is integrally delimited by the inner wall 5A and the bottom 3A of the container 3 on the one hand and by the closure means 7 on the other hand, which elements of the processing unit 1 allow a molding of the food product 2 during and at the end of its processing, by direct contact and pressure on the food 2 maintained inside said interior volume 4. In addition, the closure means 7 preferably comprises a cap 8 designed to ensure the inviolability of the processing unit 1. Preferably, it is a single-aperture seal 8 conventionally used in microwave cook containers and single use, which covers 8 is advantageously heat-welded, saddled or coiled so as to cover the opening zone 6 of the container 3. Preferably, the cap 8 is peelable, that is to say that a user can easily remove it in order to

B10553 / PCT release the food 2 from the processing unit 1. This cover 8 is preferably flexible, made of a conventional plastic material substantially resistant to the heat of cooking, for example polyethylene, and is sealed, attached or glued at the edge 3B of said processing unit 1 (see FIG. . Alternatively, and without departing from the scope of the present invention, the closure means 7 may be any type of closure, of the cap or capsule type, capable of covering said opening area 6 by pressure-suction or by screwing, repositionable or not, as is conventionally used in the food field.

It is also conceivable that said closing means 7 comprises both the cover 8 which covers the opening 6 and a closure cover 8A which covers said cover 8, so as to form a substantially rigid assembly with the container 3. The closure cover 8A is advantageously made of waterproof material, resistant and sufficiently flexible to promote the joining and the separation of the cover 8A of the unit 1, for example PET. It is also perfectly conceivable that the closure means 7 advantageously comprise orifices 9 to contribute to the transit of the liquid in said processing unit 1 during the transformation operation. Preferably, the closure means 7 is made of a flexible material, for example plastic, so that the closure means 7 on the one hand contributes to the molding of said processed food product 2, and on the other hand undergoes possibly a slight and reversible deformation, during the processing of the food product 2, in particular to guarantee a secure transformation of the food 2,

In a preferred embodiment, as illustrated in FIGS. 10 and 11, the transformation unit 1, in particular the container 3, has the shape of a dome, that is to say of a cup or a shell, substantially rigid, non-perforated, whose opening area 6 is closed by a cover 8 perforated by the orifices 9, so as to allow the processing of the food product. In this embodiment, the cover 8 is covered by the closure cover 8A, so as to make said processing unit 1 substantially watertight and avoid any risk of inadvertent exit of said food product through the orifices 9. This processing unit 1 in the form of dome, cup or shell advantageously contains one or

B10553 / PCT several unit dose (s) of food product, as previously described.

This embodiment has the advantage of being particularly ergonomic for the user, to allow a simple demolding of the processed food product and to preserve the product 2 before its transformation. This embodiment also facilitates the storage of the processing unit 1 as it is, without additional packaging, which obviously contributes to limiting the environmental impact of such a processing unit 1.

In another advantageous embodiment in which said processing unit 1 has a substantially spherical shape (see FIG. 8), the latter is able to open in two parts 1A, 1B, of substantially identical and hemispherical shape. Preferably, the closure means 7 is carried by the junction zone 1 C of said parts A and comprises for example a system of clips, glue, suction cup or the like intended to hold the two parts 1A, 1B together during the entire period of time. duration of the transformation. Such a form of the processing unit 1 makes it possible to obtain a ball-shaped feed 2 advantageously extracted according to the arrow S at the time of the separation, at least partially, of the two parts 1A, 1B.

Preferably, the liquid temperature is immersed wherein said transformation unit 1 is substantially greater than 50 ° C, preferably substantially equal to 100 ^D C, so as to promote the penetration of water inside the food product 2 Indeed, the time required for the penetration of the liquid into the food product 2 is lower with a heated liquid compared to a liquid that would not be. In an advantageous embodiment, the liquid is mainly composed of hot water whose temperature is substantially greater than 50 ° C. _S , preferably substantially equal to 100 ° C., for example water brought to boiling, which promotes, for example, the transformation of rice starch.

Preferably, said processing unit 1, and therefore containing it 3, is made of a material resistant to a temperature substantially greater than 100 ° C, preferably substantially greater than 120 ° C. In other words, the container 3 is advantageously manufactured from a material carrying high temperatures, for example substantially greater than 120 ° C, without

B10SS3 / PCT deformation or degradation. Preferably, the closure means 7, present on said processing unit 1 throughout the transformation, is also designed in a material resistant to a temperature substantially greater than 120 ° C.

Thus, in addition to their function of resistance to food 2 during processing, the container 3 and the closure means 7 are designed to withstand temperatures substantially greater than 50 ° C or even 120 ° C, without degrading or deform. Moreover, the processing unit 1 is advantageously manufactured in a material that limits the damage or damage that could undergo said food product 2, especially during its storage prior to said transformation. To meet the aforementioned constraints, said processing unit 1 and the container 3 that it comprises are therefore preferably made of plastic, preferably PET, whose properties allow it to be sufficiently rigid, to withstand a substantially higher temperature. at 120 ° C and any external damage. Alternatively, said transformation unit 1 is made of another material meeting the above constraints, for example glass or metal.

This processing unit 1 also advantageously comprises a gripping means 10 intended to improve the ergonomics of said processing unit 1 during its use. The gripping means 10 is advantageously composed of an extension 10A of the upper edge 3B of said container 3, preferably a gripping tab 10A which facilitates the handling of the processing unit 1 by a user, especially when its removal of the hot liquid at the end of processing. In addition, this tongue 10A can also be covered by an unsealed part of the cover 8 to facilitate the opening of said transformation unit 1. Alternatively, it is perfectly possible that said gripping means 10 is directly carried by the closure means 7, for example in the form of a strip 10B or an anselOC secured or fastened at both ends by means of closure 7, as illustrated in FIG. 10, that is to say that the gripping means 10 comprises the strip 10 B or the handle 10C. In this embodiment, the strip 10B or the handle 10C is preferably connected, secured, attached or simply joined to the closure cap 8, for example to

B1 S53 PCT near the edge 3B of the processing unit 1 or on the latter, so as to facilitate the gripping and removal of the liquid from said unit 1 by a user. Preferably, said strip 10B or the bail 10C is secured to said cap 8, for example at its periphery, near the edge 3B of the unit 1, by any conventional means of joining, for example by bonding, welding, thermoforming. - Welding, molding or thermo-molding, stapling, clipping, this list is not exhaustive. Such a strip 10B or handle 10C is designed to be strong enough to support the weight of the processing unit 1, so as to extract the latter from the water at the end of cooking. As illustrated in FIGS. 10 and 11, the gripping means 10A is for example the loop 10C that is substantially rigid and can be folded against the closing cap 8, or else a simple strip 10B made of the same material as the cap 8 and substantially from material with the latter. In this preferred embodiment, said processing unit 1 comprises a non-perforated rigid dome-shaped container 3, a cover 8 comprising orifices 9, a handle 10C and a closure cover 8A, the handle 10C preferably being designed to remove the unit 1 from its processing liquid and to facilitate a possible dewatering of said unit 1 at the end of processing.

It is also perfectly conceivable, without departing from the scope of the present invention, that the strip 10B or the loop 10C comprises a visual appearance allowing it to be easily distinguished by the user, when the processing unit 1 is in the processing liquid. For example, it is possible for strip 0B or loop 10C to comprise a particular coloring distinct from the remainder of processing unit 1 and liquid, or a decorative pattern, which makes it easily detectable in the liquid by the user.

In the latter case, the user can advantageously manipulate the processing unit 1, for example out of the boiling water, by introducing the end of a fork or an elongated utensil through said strip forming the means gripping device 10, for example inside the strip 10B or the loop 10C. In a particularly advantageous embodiment, the rigidity and the conformation of said transformation unit 1 give it, particularly by its bottom 3A, stability

B10553 / PCT sufficient to ensure its maintenance in a stable position during a deposition of said transformation unit 1 on a substantially flat surface.

Preferably, the processing unit 1 is therefore designed to be self-stable, that is to say present an intrinsic balance and stability during its handling, use and storage.

Finally, as illustrated in FIG. 1, the processing unit 1 of the invention advantageously comprises a container 3 of substantially cylindrical shape, which comprises a bottom 3A, a side wall 5, an opening zone 6 of substantially round closed by a lid 8 and a set of orifices 9 whose dimensions are smaller than those of the food product 2. Preferably, this processing unit 1 is a cooking unit 1 of cylindrical shape, in which a food product of mainly grain origin is cooked by water absorption and molded according to the shape of said cooking unit 1. The molded feed 2 obtained then advantageously has a substantially cylindrical shape. Alternatively, depending on the shape of the container 3, the feed 2 molded at the end of processing has after demolding a different shape, for example a form of timbale (Figure 4), sphere (see Figure 8), parallelepiped block , this list is not exhaustive. It can also take the preferred shape of a dome as shown in Figures 10 and 11.

Said processing unit 1 of the invention thus advantageously makes it possible to substantially simultaneously carry out the processing of a food product 2 and its molding. It saves real time compared to previous devices by significantly reducing the number of operations required to obtain a food product cooked by water intake and molded. In addition, the processing unit 1 of the invention is practical, simple and fast to use. It does not require any particular technical knowledge and is therefore intended for a wide audience of consumers.

The present invention also relates, as a whole invention, a conversion kit 11 of a food product 2 comprising at least a first and a second transformation units 1, 12 of a food product 2 likely to be in accordance with the transformation unit 1 previously described. In the sense of "kit", we

B10553 PCT means a set consisting of several elements, here preferably of at least two transformation units 1, 12. Advantageously, the transformation kit 11 of the invention comprises a plurality of transformation units, preferably at least four (1, 12, 13, 14), which are advantageously substantially similar to each other and substantially identical to one another. processing unit 1 detailed in the foregoing description. Alternatively, it is also perfectly conceivable that said processing units 1, 12, 13, 14 each have dimensions and / or a shape substantially different from those of the others, without departing from the scope of the present invention. In a particularly preferred embodiment, the conversion kit 11 constitutes a kit for cooking a food product 2 of predominantly cereal composition, preferably wheat or rice, comprising at least two transformation units 1, 12 forming units of cooking, preferably four cooking units 1, 12, 13, 14, said cooking units 1, 12, 13, 14 being intended to be immersed in a liquid for cooking the food product 2 they contain.

Preferably, the transformation kit 11 comprises a conditioning chamber 20 of said first and second transformation units 1, 12. As illustrated in FIGS. 2 and 3, said conditioning chamber 20 has a substantially elongated shape and is mainly designed for allow storage and protection of said processing units 1, 12, 13, 14, before their use and in particular their immersion in a liquid to allow the transformation of the food product 2 they contain. The conditioning chamber 20 advantageously comprises an inner chamber 21 within which said transformation units 1, 12, 13, 14 are stored.

Said inner chamber 21 preferably has a shape substantially complementary to that of said transformation units 1, 12, 3, 14. In other words, said inner chamber 21 comprises dimensions and a conformation such that it is perfectly adapted to the storage of said transformation units 1, 12, 13, 14 before their subsequent use. Preferably, the conditioning chamber 20, and more specifically its inner chamber 21, has the shape of a tube

B10553 / PCT substantially cylindrical comprising a bottom 22, a side wall 23 and an opening 24 (see Figures 2 and 3). Preferably, the packaging chamber 20 is made of a material, at least partially transparent, for example completely transparent in the embodiment of FIG. 2 and only partially transparent in the embodiment of FIG. so that the consumer can easily identify the number of processing units present in said inner chamber 21.

Said inner chamber 21 thus comprises an insertion zone 24 forming the opening 24 at which the transformation units 1, 12, 13, 14 are introduced into said inner chamber 21. Preferably, said transformation units 1, 12 , 13, 14 have a diameter substantially identical to that of said inner chamber 21, so that they occupy substantially all of the inner chamber 21. Preferably, said transformation units 1, 12, 13, 14 have a substantially cylindrical shape (see Figure 1), to ensure proper storage and complementary processing units 1, 12, 13, 14 in the inner chamber 21 without loss of space.

Preferably, the inner chamber 21 of said conditioning chamber 20 thus has a substantially cylindrical shape designed to allow an optimal arrangement of said first and second transformation units 1, 12, preferably of four transformation units 1, 12, 13, 14 , advantageously by superposition of the latter in said inner chamber 21. The form complementarity between said inner chamber 21 and said processing units 1, 12, 13, 14 preferably allows a stack of the latter. Alternatively, it is also quite possible for the packaging chamber 20 to have a different shape in which the transformation units 1, 12, 3, 14 would not be stacked. For example, it is conceivable that the conditioning enclosure 20 is substantially parallelepipedal and that the transformation units 1, 12, 13, 14 are stored next to each other in pairs, without overlapping, for example as the embodiment of Figure 9. In a particularly preferred embodiment, the packaging chamber 20 is made of a material having sufficient strength and rigidity for

B10553 / PCT on the one hand ensure a sealed packaging of said processing units 1, 12, 13, 14, and on the other hand prevent degradation of said processing units 1, 12, 13, 14, for example plastic or rigid cardboard at less partially metallized. Thus, the packaging chamber 20 is preferably completely sealed in order to protect the food product 2 from any liquid but also from any external element likely to be harmful to it, for example insects, dust, dangerous products and / or humidity of the place of storage, this list not being exhaustive. In addition, the packaging chamber 20 also prevents any untimely exit of the food product 2 at the storage location and also has a perfect ergonomics of use.

Preferably, the conditioning chamber 20 comprises a closure means 25 designed to ensure the tight closure of said conditioning chamber 20. The closure means 25 preferably contributes with the wall 23 and the bottom 22 of said conditioning chamber 20 to guaranteeing the sealing of the inner chamber 21, in particular avoiding any entry of liquid or any potentially dangerous foreign bodies into said inner chamber 21.

Advantageously, said closing means 25 is designed to close said insertion zone 24 of the inner chamber 21 removably, in order to facilitate the repeated opening and closing of said conditioning chamber 20. The closure means 25 is preferably made of a tight and particularly flexible material, for example plastic, to facilitate its handling at the time of opening and closing of said conditioning chamber 20.

In an optional embodiment, it is conceivable that said conditioning chamber 20 comprises in its inner chamber 21 a gas capable of improving the preservation of the food product 2, for example nitrogen.

In addition, in an advantageous embodiment, it is provided that said conditioning chamber 20 has a retraction system for modulating its height, by action on its wall 23. Preferably, this retraction system comprises a wall 23 divided into four retractable parts, in the case of a storage of four processing units 1, 12, 13, 14 (see Figures 6 and 7).

B10553 / PCT Alternatively, this retraction system comprises a wall 23 "accordion" (see Figure 5), that is to say whose surface comprises folds that are more or less numerous and large depending on the state of retraction of said In both of these embodiments, the wall 23 is adapted to retract as processing units are removed from the packaging enclosure 20, so as to reduce the storage space of the container. the latter. Thus, when one or more transformation units 1, 12, 13, 14 is removed from the conditioning enclosure 20, the user can exert pressure, preferably at the level of the zone. 24, on said wall 23 to allow its retraction, at least partial, and thus reduce the height of said conditioning chamber 20.

From a practical point of view, a user can therefore store the packaging chamber 20, in a vertical or horizontal position, in any! location, insofar as said packaging chamber 20 is rigid and provides protection and sealing to the processing units 1, 12, 13, 14 and the food product 2. At the time of use, the consumer opens the enclosure 20 by removing the closure means 25 and takes the number of transformation units 1, 12, 13, 14 it wishes. It then advantageously closes said conditioning chamber 20 by putting the closure means 25 back on the introduction zone 24.

Preferably, the user then deposits the transformation units 1, 12, 13, 14 in a vessel containing a liquid, preferably boiled, so that said transformation units 1, 12, 13, 14 are completely immersed and that the food product 2 absorbs the liquid to transform itself. The transformation of the food product 2, preferably rice, by absorption of a liquid, advantageously water, preferably leads to an increase in the volume of the food product 2 which then fills the entire internal volume 4 of said processing units. 1, 12, 13, 14, so that the latter allow the molding of the processed food 2. The user can then demold each processing unit by simply removing the cap 8 and rapid reversal of said unit 1 on a flat surface. The demolded food 2 has the shape of the processing unit, as shown in Figure 4, and is designed to retain this shape.

B10553 / PCT The transformation kit 1 1 of the invention therefore advantageously allows both the storage of a food product 2, its transformation by water absorption and molding, in a simple, fast, convenient and perfectly ergonomic for a user. This transformation kit 11 also makes it possible to protect said food product 2 during its storage, in particular by guaranteeing a perfectly sealed packaging.

Alternatively, it is also conceivable that the conversion kit 11 comprises an assembly plate 30, preferably made of plastic material capable of withstanding a temperature substantially greater than 120 ° C., designed to hold together at least two transformation units 1 , 12, preferably a plurality of processing units 1, 12, 13, 14 (see Figure 9), which are preferably detachable from said assembly plate 30, individually or in groups. The assembly plate 30 advantageously comprises a means of separation of said transformation units 1, 12, 13, 14, individually or in groups. The separating means preferably comprises horizontal 31 and vertical 32 precut lines designed to ensure the separation and individualization of each processing unit or a group of processing units 1, 12, 13, 14, in order to to improve the ergonomics of use of the latter.

Preferably, the assembly plate 30 is directly formed by the edges 3B of said transformation units 1, 12, 13, 14, so that the precut lines 31, 32 allow the individual detachment of each transformation unit 1, 12, 13, 14 at their periphery. The upper surface 30A of the assembly plate 30 preferably comprises the closure means 7 of said transformation units and the lower surface 30B of said assembly plate 30 comprises the container 3 of said transformation units 1, 12, 13, 14 ( see Figure 9). The plate 30 advantageously comprises a package (not shown), for example a cardboard box conventionally used in the food field, which surrounds said plate 30, in order to protect the processing units 1, 12, 13, 14 and the 2. In a second embodiment (not shown) of said assembly plate 30, the upper surface 30A of the assembly plate 30 comprises

B10553 PCT the parts 1A of the spherical transformation units 1, 12, 13, 14 and the lower surface 30B comprise the parts 1A of the spherical transformation units 1, 12, 13, 14. In this case, the plate 30 is designed for individual or group detachment of the spheres, in order to then introduce said spheres in a liquid brought to a boil to ensure the transformation and the molding of the food 2. Alternatively, all or part of the plate 30 comprising a predetermined number, substantially between 5 and 20, of processing units is designed to be directly put into the liquid for the processing of the food 2. The assembly plate 30 can also be stored advantageously in a food carton packaging, in which it is conceivable to superpose several plates 30 each comprising several spherical transformation units.

Preferably, the assembly plate 30 is manufactured at the same time as the processing units 1, 12, 13, 14, for example by molding or thermoforming.

The present invention also relates, as an independent invention, to a use of a container 3 comprising a fixed quantity of food product 2 for the processing of the food product 2 by absorption of a liquid and the molding of said food product 2. Said containing 3 comprises at least one opening zone 6 designed to allow the introduction of said fixed quantity of food product 2, a closure means 7 intended to close the opening zone 6 in order to keep the food product 2 to 1 inside said container 3 during processing, and a gripping means 10 carried by the closing means 7.

The present invention finally relates to a process for converting a food product 2 by absorption of a given quantity of liquid in order to obtain a processed food product 2. Advantageously, this process constitutes a method of cooking at least one cereal, preferably rice or wheat, during which the at least one cereal is cooked by absorption of a quantity of liquid and perfectly matches the shape of the cereal. containing 3 of said cooking unit 1, so as to obtain a quantity of cooked and molded cereal.

In a first step, the user advantageously takes one or more transformation units 1, 12, 13, 14 as previously defined, for example

B10553 PCT stored in a packaging chamber 20 as described above. He then fills a container with a liquid which he warms up preferentially to boiling.

The method of the invention then comprises an immersion step during which at least one transformation unit 1, which may be in accordance with the above, is immersed in a liquid. During this immersion step, the user advantageously immerses in the boiling water the processing unit 1. The immersion step allows the passage of the liquid in the container 3, then in said food product 2 to allow its transformation.

The transformation process comprises a transformation step during which the food product 2 absorbs a sufficient quantity of liquid so that its volume after processing corresponds substantially to the total internal volume 4 of the container 3. Preferably, the transformation step is substantially concomitant with said immersion step, insofar as the transformation of the feed 2 substantially corresponds to a liquid absorption step. In other words, the food product 2 begins and continues its transformation throughout the immersion stage in the liquid, especially in boiling water.

The transformation process also comprises a molding step in the course of which said container 3 exerts on the food product 2 transformed a pressure force (F) sufficient to ensure that said processed food product 2 is molded in a form substantially identical to that of the total internal volume 4 of said container 3.

Particularly preferably, the processing and molding steps of said food product 2 are substantially concomitant, the absorption of liquid by the food product 2 causing an increase in its volume and its molding due to the pressure force (F) exerted by said container 3 on said food product 2. In other words, the transformation step, which corresponds substantially to the step of absorption of the liquid by said food product 2, leads to bringing said food product 2 into contact with the inner wall 5A, the bottom 3A and the closure means 7 of the container 3, which have a sufficient rigidity to exert a pressure force (F) on said food product 2 and ensure the molding thereof. Of

B10553 / PCT Preferably, the food 2 in progress and at the end of processing bears against the inner wall 5A, the bottom 3A and the closing means 7 which exert the pressure force (F) hard the food 2, so that the latter take the form of said interior volume.

In a way, the food product 2 is transformed, preferably baked and molded, by a step of "absorption-molding", insofar as its intake of liquid causes an increase in its volume to reach all volume This increase in the volume of the food product 2 advantageously causes the direct contact of the container 3 with said food product 2, with some compression, for a molding of the latter in a form substantially identical to that of the interior volume 4. preferably in substantially cylindrical form, cone or dome.

In addition, the transformation process comprises, after the steps of transformation and molding of said food product, a demolding step during which the processed food product 2 is extracted from the container 3 and retains a shape substantially identical to that of the internal volume 4 total of said container 3 (see Figure 4).

Preferably, this method comprises, prior to the demolding step, a step of opening the container 3 during which the cap 8 forming closure means 7 designed to ensure the inviolability of said processing unit 1 and contribute to the molding of said processed food product 2, is removed. During this step, the user cuts, removes, removes or completely tear the lid 8, so as to completely free the opening zone 6.

Once the cap 9 removed, the user unmounts the processing unit 1, advantageously returning the latter on a flat surface, for example on a dish or plate. Such demolding makes it possible to obtain a processed food product 2 molded according to the shape of the container 3, for example in a substantially cylindrical shape, of a cup or a faisselle, as illustrated in FIG. 4.

Such a conversion process thus has the advantage of allowing the practical and rapid production of a molded processed food product 2, in particular by virtue of

B10553 / PCT quick and simple steps to implement, not requiring special skills of the user. In addition, this method is particularly advantageous insofar as the transformation, here for example a cooking, also allows the molding of the food product substantially simultaneously to the transformation. This method therefore saves time for the user in comparison with the processes that requires the use of two separate operations of baking and molding.

POSSIBILITY OF INDUSTRIAL APPLICATION

The invention finds its industrial application in the manufacture and implementation of units and food processing kits.

B10553 / PCT

Claims

Processing unit (1) of a food product (2) by absorbing a quantity of liquid to obtain a processed food product (2), said processing unit (1) having a container (3) defining a an inner volume (4) in which a fixed quantity of food product (2) is conditioned, the inner volume (4A) occupied by said fixed quantity of food product (2) being substantially less than the total internal volume (4) of said container, said processing unit (1) being adapted to be immersed in said liquid and to allow the passage of the liquid in the container (3), said processing unit (1) being characterized in that the container (3) is designed so that its total internal volume (4) corresponds substantially to the volume of the fixed quantity of food product (2) transformed after absorption of the quantity of liquid necessary for its transformation, said container (3) having a sufficient rigidity for the pressure force (F) it exerts on said fixed quantity of processed food product (2) to provide a molding of said processed food product (2) in a form substantially identical to that of the internal volume ( 4) total of said container (3), and in that it comprises at least one opening zone (6) designed to allow the introduction of said fixed quantity of food product (2) into said container (3), a closure means (7) for closing the opening region (6) to hold the food product (2) within said processing unit (1) during processing, and a gripping means (10) ) carried by the closing means (7).

Transformation unit (1) according to claim 1 characterized in that said gripping means (10) is in the form of a strip (10B) or a handle (10C) secured by its two ends by means of closure (7).

Processing unit (1) according to claim 1 or 2 characterized in that the container (3) comprises at least one wall (5) designed to delimit the internal volume (4) and to exert, at least partially, a pressure force (F-ι) on said transformed food product (2).

B10553 / PCT - Transformation unit (1) according to one of claims 1 to 3 characterized in that it is made of a material resistant to a temperature substantially greater than 100 ° C, preferably substantially greater than 120 ° C. - Transformation unit (1) according to one of claims 1 to 4 characterized in that the closing means (7) is intended to exert a sufficient pressure force (F ₃ ) on said food product (2) transformed to contribute to the molding of the latter. - Transformation unit (1) according to one of claims 1 to 5 characterized in that the closure means (7) comprises a cap (8) designed to ensure the inviolability of the processing unit (1). - Transformation unit (1) according to one of claims 1 to 6 characterized in that it comprises a plurality of orifices (9) distributed on the container (3) and adapted to ensure the passage of the liquid in the container ( 3). - Processing unit (1) according to one of claims 1 to 7 characterized in that the fixed amount of food product (2) corresponds to a unit dose of food product (2) conventionally ingested by an individual during a meal, the unit dose being substantially between 50 and 150g, preferably substantially between 60g and 80g. - Processing unit (1) according to one of claims 1 to 8 characterized in that the ratio between the volume (4A) of the fixed amount of food product (2) before its transformation and the total internal volume (4) of the container is between substantially 1 and 3, preferably substantially between 1, 9 and 2.8. - Processing unit (1) according to one of claims 1 to 9 characterized in that the food product (2) comprises at least one cereal, preferably rice or wheat. - Transformation unit (1) according to one of claims 1 to 10 characterized in that it comprises a container (3) of substantially cylindrical shape, which comprises a bottom (3A), a wall (5), a zone d opening (6) section

B10553 / PCT substantially round closed by a cover (8) and a set of orifices (9) whose dimensions are smaller than those of the food product (2). - Transformation unit (1) according to one of claims 1 to 11 characterized in that its rigidity and its conformation give it sufficient stability to ensure the maintenance of said processing unit (1) in a stable position during a deposit of the latter on a substantially flat surface. - Transformation unit (1) according to claims 6 and 7 characterized in that it comprises a container (3) in the form of a rigid non-perforated dome, a closure cap (8) comprising orifices (9), a handle of gripping (10C) and a closing cap (8A). - Conversion kit (11) of a food product (2) comprising at least a first and a second processing units (1, 12) of a food product (2) which may be in accordance with one of the claims 1 to 13. - Conversion kit (11) according to claim 14 characterized in that it comprises a chamber (20) for conditioning said first and second transformation units (1, 12), said conditioning chamber (20) comprising an inner chamber (21) within which said transforming units (1, 12) are stored, said inner chamber (21) having a shape substantially complementary to that of said transformation units (1, 12) and comprising an area of introduction (24) at which processing units (1, 12) are introduced into said inner chamber (21). - Conversion kit (1) according to claim 5 characterized in that the packaging chamber (20) is made of a material having sufficient strength and rigidity to provide a sealed package of said processing units (1 , 12), and on the other hand prevent degradation of said transformation units (1, 12).

B10553 / PCT - Transformation kit (11) according to claim 15 or 16 characterized in that the conditioning chamber (20) comprises a closure means (25) designed to ensure the tight closure of said conditioning chamber (20), said means closure member (25) being adapted to close said insertion zone (24) of the inner chamber (21) removably. - Conversion kit (11) according to one of claims 15 to 17 characterized in that the inner chamber (21) of said conditioning chamber (20) has a substantially cylindrical shape designed to allow an optimal arrangement of said first and second units for transforming (1, 12), preferably four transformation units (1, 12, 13, 14), advantageously by superposition of the latter in said inner chamber (21). - Transformation kit (11) according to claim 14 characterized in that it comprises an assembly plate (30) designed to hold together at least two processing units (1, 12), which are preferably detachable from said plate assembly (30), individually or in groups. - Process for converting a food product (2) by absorbing a determined amount of liquid to obtain a processed food product (2), said method comprising an immersion step in which at least one unit transforming member (1) which may be in accordance with one of claims 1 to 13 is immersed in a liquid, said processing unit (1) comprising a container (3) defining an interior volume (4) in which a a fixed quantity of food product (2), the inner volume (4A) occupied by said fixed quantity of food product (2) being substantially less than the total internal volume (4) of said container, said immersing step allowing the passage of the liquid through the container (3), said method of transformation being characterized in that it comprises the following steps:

a transformation stage during which the food product (2) absorbs a sufficient quantity of liquid so that its volume after processing substantially corresponds to the total internal volume (4) of the container,

B10553 PCT a molding step in the course of which said container (3) exerts on the food product (2) a pressure force (F) sufficient to ensure that said food product (2) is molded in a substantially identical form to that of the total internal volume (4) of said container (3), said processing unit (1) comprising at least one opening zone (6) designed to allow the introduction of said fixed quantity of food product (2) into said container (3), a closing means (7) for closing the opening area (6) to hold the food product (2) within said processing unit (1) during processing, and a gripping means (10) carried by the closing means (7).

- Process of transformation according to claim 20 characterized in that the steps of processing and molding of said food product (2) are substantially concomitant.

- A method of transformation according to claim 20 or 21 characterized in that it comprises, after the steps of processing and molding of said food product (2), a demolding step during which the food product (2) transformed is extracted of the container (3) and retains a shape substantially identical to that of the total internal volume (4) of said container (3).

■ Transformation method according to claim 22 characterized in that it comprises, prior to the demolding step, a step of opening the container in the course of which a cap (8), forming closure means (7) designed to ensure the inviolability of said processing unit (1) and to contribute to the molding of said processed food product (2), is removed.

- Process of transformation according to claim 23 characterized in that it constitutes a method of cooking at least one cereal, preferably rice or wheat, during which said at least one cereal is cooked by absorption of a quantity liquid and perfectly matches the shape of the container (3) of said cooking unit (1), so as to obtain a quantity of cooked and molded cereal.

B105S3 / PCT - Use of a container (3), which comprises a fixed amount of food product, for processing the food product by absorbing a liquid and molding said food product within the container (3), said container (3) ) comprising at least one opening zone (6) designed to allow the introduction of said fixed quantity of food product (2), a closing means (7) intended to close the opening zone (6) in order to maintaining the food product (2) inside said container (3) during processing, and a gripping means (10) carried by the closure means (7).

B10553 / PCT