Classifications

• • A—HUMAN NECESSITIES
  • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
  • A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
  • A47J43/00—Implements for preparing or holding food, not provided for in other groups of this subclass
  • A47J43/04—Machines for domestic use not covered elsewhere, e.g. for grinding, mixing, stirring, kneading, emulsifying, whipping or beating foodstuffs, e.g. power-driven
  • A47J43/044—Machines for domestic use not covered elsewhere, e.g. for grinding, mixing, stirring, kneading, emulsifying, whipping or beating foodstuffs, e.g. power-driven with tools driven from the top side
• • A—HUMAN NECESSITIES
  • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
  • A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
  • A47J43/00—Implements for preparing or holding food, not provided for in other groups of this subclass
  • A47J43/04—Machines for domestic use not covered elsewhere, e.g. for grinding, mixing, stirring, kneading, emulsifying, whipping or beating foodstuffs, e.g. power-driven
  • A47J43/044—Machines for domestic use not covered elsewhere, e.g. for grinding, mixing, stirring, kneading, emulsifying, whipping or beating foodstuffs, e.g. power-driven with tools driven from the top side
  • A47J2043/04454—Apparatus of counter top type

Definitions

• the invention relates to an apparatus, to a method, and to a program element for reducing starch retrogradation of starch- containing food. Moreover, the invention relates to a computer-readable medium on which a program element for reducing starch
• Starch-containing food is a significant food component, which provides for a wide range of textural and nutritional properties. Left over starch-containing food such as rice, steamed buns, and potatoes, may be stored and reused for the next meal. However, the starch of the starch-containing food may re-crystallize during storage, which may result in a texture change. This starch re-crystallization is also called starch retrogradation.
• starch may experience two major changes:
• Gelatinization denotes the phenomena that starch molecules lose their crystal structure and become amorphous under the effect of heat and moisture.
• the gelatinization temperature may vary depending on the source of the starch. Typically, the gelatinization temperature of starch is above 50°C. Moreover, the gelatinization temperature may also be moisture-dependent such that in limited water systems, such as dry wheat or rice, the gelatinization temperature could be so high that the grain may burn before gelatinization takes place.
• the temperature of the starch can be cool enough such that the amorphous starch molecule may re-associate to form new crystals.
• the retrogradated crystals may be different from the native starch crystals.
• Crystals in native starch may exist within starch granules.
• the retrogradated crystals may also exist between granules and form large network of crystals in the starch-containing food.
• the re-crystallization of starch and the formation of large crystal networks may result in the textural change of starch- containing food.
• the starch-containing food may become firm and hard and may have a dry and chalky mouth feeling when it is consumed.
• the starch retrogradation may be reversed by re-heating the starch-containing food. However, by re-heating the starch-containing food, the starch retrogradation may be not completely reversed.
• enzymes for example amylase, may be used to break down the starch molecule, such that the starch molecule does not form large crystals during storage. Thus, by adding enzymes, the starch-containing food may have a longer shelf life.
• a first aspect of the invention relates to an apparatus for reducing starch retrogradation of starch-containing food.
• the apparatus comprises a container configured for receiving the starch-containing food, a heating unit configured for heating the starch- containing food in the container, a cooling unit configured for actively cooling the starch- containing food in the container, a stirring unit configured for stirring the starch-containing food in the container, and a control unit configured to control the heating unit, the cooling unit, and the stirring unit according to a predetermined combined temperature and stirring curve.
• the predetermined combined temperature and stirring curve comprises at least a first heating phase, a first cooling phase, and a first stirring phase, wherein the first stirring phase takes place at least during the first cooling phase.
• starch retrogradation may be minimized and the original texture of the starch-containing food may longer be preserved.
• the starch- containing food may have a texture that is close to the texture of a fresh cooked starch- containing food, also when the starch-containing food is stored for some time or when the starch-containing food is reheated.
• the present invention may provide for a reduction of starch retrogradation without the addition of other substances.
• the invention relates to an apparatus that is configured for automatically and controllably reducing starch retrogradation of starch-containing food.
• the apparatus may be configured to heat or reheat starch-containing food, such that starch retrogradation is reduced.
• the apparatus may also be configured to process starch-containing food such that it may be stored for a longer time. It may thus be seen as a gist of the invention to provide for an apparatus that automatically carries out a set of instructions such that the retrogradation of starch can be reduced.
• the control unit of the apparatus is programmed for automatically and controllably processing the starch- containing food in order to reduce starch retrogradation.
• the container may refer to any open or closed vessel, in which the starch- containing food can be stored.
• the container is embodied as a pot such that liquid starch-containing food can be received by the container.
• the container may be connected to the heating unit and/or the cooling unit such that the heating unit and/or the cooling unit can directly heat and/or cool the container and the starch-containing food in the container, respectively.
• the heating unit and/or the cooling unit may be directly attached to the container.
• the heating unit and/or the cooling unit may be also connected to the container by means of heat pipes.
• the cooling unit is configured for actively cooling the starch-containing food in the container.
• the term "actively" shall define that the cooling unit reduces the thermal energy from the starch-containing food by investing a form of energy.
• the cooling device may use electrical or mechanical energy to transport thermal energy away from the starch-containing food.
• the same may also apply to the heating unit.
• the heating unit may transport thermal energy to the starch-containing food and may use a form of energy for this transport of thermal energy.
• the heating unit may transform electrical or mechanical energy into thermal energy and transport this thermal energy to the starch-containing food.
• the stirring unit may refer to any mechanical or electrical device that can apply a mechanical force to the starch-containing food in the container for stirring and/or mixing purposes.
• the stirring unit may refer to a stirring bar that is configured to rotate in the container to stir the starch-containing food.
• the stirring unit may also refer to a mixer or to similar devices.
• the stirring unit may also refer to an electrical device for applying a vibration to the starch-containing food.
• the stirring unit is a vibration device and/or an ultrasound device attached or connected to the container.
• the control unit may refer to a device that is configured to control and/or trigger the heating unit, the cooling unit, and the stirring unit.
• the control unit is programmed to instruct the heating unit, the cooling unit, and the stirring unit to heat, cool, and stir the starch-containing food in accordance with a given or desired curve which defines the time development.
• the control unit is a processor that automatically carries out instructions such that the heating unit, the cooling unit and the stirring unit realize the predetermined combined temperature curve.
• the predetermined combined temperature and stirring curve may denote a set of instructions for the control unit such that the starch-containing food in the container is manipulated according to the predetermined combined temperature and stirring curve.
• the apparatus does not need to include the predetermined combined temperature and stirring curve directly.
• the apparatus comprises a set of instructions and/or rules for the control unit such that the control unit automatically and controllably instructs the heating unit, the cooling unit and the stirring unit to treat the starch-containing food such that the temperature of the starch-containing food follows the temperature curve of the predetermined combined temperature and stirring curve. In this manner, the amount of starch retrogradation can be reduced effectively.
• the combined temperature and stirring curve may define that at predetermined points in time during starch retrogradation, the starch-containing food has to have a predetermined temperature.
• the combined temperature and stirring curve includes a graph that defines a temperature as a function of time. Such a graph is, for example, shown in Fig. 2.
• the apparatus may comprise data such that the starch-containing food is processed according to said combined temperature and stirring curve.
• this is not excluded, but indeed comprised by specific embodiments of the invention.
• the combined temperature and stirring curve may comprise information at which points in time of the curve the starch-containing food has to be stirred. Furthermore, it may also be defined in the predetermined combined temperature and stirring curve with which rate the starch-containing food has to be stirred.
• the first heating phase and the first cooling phase may define a first pulse of the predetermined combined temperature and stirring curve. At least during the cooling phase of the first pulse, the starch-containing food is stirred.
• the feature that the first stirring phase takes place at least during the first cooling phase may refer to the feature that the starch-containing food in the container is stirred at least during the first cooling phase. This does not exclude that the starch-containing food may be stirred during other phases of the predetermined combined temperature and stirring curve.
• the starch-containing food may also be stirred during the first heating phase.
• the first stirring phase may at least partially overlap with the first cooling phase.
• the first stirring phase may also fully overlap with the first cooling phase and may also overlap with other phases such as the first heating phase.
• the first stirring phase may be, time wise, identical to the first cooling phase, or may start before the first cooling phase will start, and/or may end after the first cooling phase has ended, and/or may start after the first cooling phase has started and/or may end before the first cooling phase will end.
• the stirring unit stirs the starch-containing food. Examples thereof will be given in the following, particularly in the context of the Figures.
• the first stirring phase is identical, time wise, to the first cooling phase.
• the stirring is applied during the first heating phase and during the first cooling phase. Also other stirring modes are possible.
• the texture of the starch-containing food may be evaluated, measured and/or analyzed by means of a viscosity curve, which is, e.g., depicted in Fig. 3.
• the viscosity of the starch-containing food may be measured and monitored by means of a rapid viscosity analyzer (RVA), which can be part of an embodiment of the present invention.
• RVA rapid viscosity analyzer
• starch-containing food may denote any food that has a starch component.
• starch-containing food may refer to food that has a wheat, potato, corn, and/or rice component.
• starch-containing food may refer to processed food products such as noodles, porridge, mashed potatoes and dough, or others.
• the apparatus further comprises a storage unit on which data defining the combined temperature and stirring curve is stored.
• the control unit is configured to access the data stored on the storage unit and to realize the combined temperature and stirring curve based on the accessed data.
• the control unit may for example load the data from the storage unit and instruct the heating unit, the cooling unit, and the stirring unit such that the starch-containing food in the container is treated as defined in the data on the storage unit.
• the instructions to reduce starch retrogradation are comprised by the apparatus itself and the control unit can start the process of starch retrogradation automatically.
• the apparatus comprises the complete information on how to reduce starch retrogradation. Furthermore, there is no need that a user of the apparatus knows how to reduce starch retrogradation as starch retrogradation is automatically reduced by the apparatus itself
• the apparatus further comprises a start button configured for an activation of the apparatus.
• the control unit is configured, upon the activation of the apparatus, to automatically instruct the heating unit, the cooling unit, and the stirring unit to heat, cool, and stir the starch-containing food in the container based on the combined temperature and stirring curve.
• the apparatus comprises a device with which the apparatus can be activated to automatically carry out the described method steps and to automatically reduce starch retrogradation of the starch-containing food.
• the apparatus may be suitable for an everyday use.
• the control unit is configured to instruct the heating unit to heat the starch-containing food during the first heating phase from a first temperature to a second temperature with a first heating rate. Furthermore, the control unit is configured to instruct the heating unit and/or the cooling unit to maintain the temperature of the starch-containing food at a constant level during a first temperature-maintaining phase of the combined temperature and stirring curve, which first temperature-maintaining phase is aligned between the first heating phase and the first cooling phase. Furthermore, the control unit is configured to instruct the cooling unit to actively cool the starch-containing food during the first cooling phase from a third temperature to a fourth temperature with a first cooling rate.
• the control unit is further configured to instruct the stirring unit to stir the starch-containing food during the first stirring phase with a stirring rate selected from a range defined between 60 revolutions per minute and 960 revolutions per minute
• the first temperature and the third temperature are selected from a range defined between 40°C and 60°C, respectively.
• the second temperature and the fourth temperature are selected from a range between 75°C and 100°C, respectively.
• the first cooling rate and the first heating rate are selected from a range between 10°C per minute and 20°C per minute, respectively.
• control unit is configured to instruct the stirring unit to stir the starch-containing food during the first stirring phase with a stirring rate of 960 revolutions per minute.
• first temperature and the third temperature are defined at 50°C, respectively, and the second temperature and the fourth temperature are defined at 95°C, respectively.
• the first cooling rate and the first heating rate are preferably defined at 14°C per minute, respectively.
• other stirring rates and temperatures can be used.
• the first temperature- maintaining phase lasts for a period selected from a range defined between 20 seconds and 40 seconds.
• the first temperature-maintaining phase lasts for 30 seconds.
• the predetermined combined temperature and stirring curve comprises a second heating phase, a second cooling phase, and a second stirring phase, wherein the second heating phase, the second cooling phase, and the second stirring phase follow the first cooling phase. Moreover, the second stirring phase takes place at least during the second cooling phase.
• the first heating phase and the first cooling phase may define a first pulse or sequence of the predetermined combined temperature and stirring curve and the second heating phase and the second cooling phase may define a second pulse or sequence of the combined temperature and stirring curve.
• the predetermined combined temperature and stirring curve may comprise at least two pulses or sequences. This embodiment may thus describe a multi-cycle pulsed method.
• the features and/or the properties that are defined for the first heating phase, the First cooling phase, the first stirring phase and the first temperature- maintaining phase may also apply to the second heating phase, the second cooling phase, the second stirring phase, and the second temperature-maintaining phase, respectively.
• the re- crystallization of starch and/or starch retrogradation during the cooling phase may be interrupted.
• Stirring the starch-containing food may have two effects: Firstly, starch retrogradation may be prevented. Secondly, even if some starch components retrogradate, this newly formed crystals may be broken down again by stirring the starch-containing food.
• a second heating phase, a second cooling phase, and a second stirring phase, i.e. a second pulse the starch molecules can be stirred and/or vibrated in a certain frequency to form small molecules again, even if the re-crystallize.
• the formation of small molecules can be repeated.
• the formation of small molecules and/or reduction of starch retrogradation may be more effective.
• the texture of reheated starch-containing food may be closer to the original texture of fresh cooked starch-containing food. More details regarding the reduction of starch retrogradation is described with reference to other embodiments and aspects of the invention as well as with reference to the figures and the description thereof.
• the heating unit is selected from the group comprising an electric heating device, a ray heating device, an induction heating device, an infrared heating device, a microwave oven, and any combination thereof.
• the cooling unit is selected from the group comprising a heat pump, an air cooling device, a Peltier element, and any combination thereof.
• the stirring unit is selected from the group comprising a stir bar, an ultrasound emitting device, and any combination thereof.
• the apparatus further comprises a temperature sensor configured for measuring a temperature of the starch- containing food, wherein the control unit is configured to control the heating unit, the cooling unit, the stirring unit, or any combination thereof based on the temperature of the starch- containing food measured by the temperature sensor.
• a temperature sensor configured for measuring a temperature of the starch- containing food
• the control unit is configured to control the heating unit, the cooling unit, the stirring unit, or any combination thereof based on the temperature of the starch- containing food measured by the temperature sensor.
• the apparatus may be configured to automatically and controllably adapt the process of starch retrogradation reduction of the starch-containing food by means of the heating unit, the cooling unit, and/or the stirring unit based on the temperature measured by the temperature sensor. In this way, the apparatus may control the process of starch retrogradation by means of the temperature sensor
• the apparatus further comprises a rapid viscosity analyzer configured to measure a viscosity of the starch- containing food, wherein the control unit is configured to generate or to adapt the combined temperature and stirring curve based on the measured viscosity of the starch-containing food.
• the apparatus may process the starch-containing food based on its viscosity.
• the apparatus can determine a property of the starch-containing food by measuring its viscosity and select a predetermined combined temperature and stirring curve based on the measured viscosity, which is optimal for the determined property of the starch-containing food.
• the storage unit comprises multiple predefined combined temperature and stirring curves, wherein the control unit is configured to select a combined temperature and stirring curve from the storage unit based on a user input regarding the type of food.
• the control unit may automatically select a combined temperature and stirring curve from the storage unit and instruct the heating unit, the cooling unit, and the stirring unit according to the selected combined temperature and stirring curve
• the apparatus may be configured to reduce starch retrogradation for different types of food.
• the user may enter that starch retrogradation reduction should be carried out for noodles.
• the control unit may select a predetermined combined temperature and stirring curve that is adapted to reduce starch retrogradation for noodles or the like.
• a second aspect of the invention relates to a method of reducing starch retrogradation of starch-containing food.
• the method comprises the step of heating the starch- containing food by a heating unit. Furthermore, the method comprises the steps of actively cooling the starch-containing food by a cooling unit and stirring the starch-containing food by a stirring unit. Moreover, the method comprises the step of controlling the heating unit, the cooling unit, and the stirring unit by a control unit based on a combined temperature and stirring curve.
• the predetermined combined temperature and stirring curve comprises a first heating phase, a first cooling phase, and a first stirring phase. Furthermore, the first stirring phase takes place at least during the first cooling phase.
• the method may define a set of instructions that may be automatically and controllably carried by an apparatus to reduce starch retrogradation of starch-containing food.
• a gist of the invention may lie therein to carry out this method automatically by a device and controllably such that no knowledge of a user is required to reduce the starch
• Such knowledge is comprised by the apparatus in form of, e.g., instructions, data, and/or stored curves for controlling respective devices.
• a third aspect of the invention relates to a program element for reducing starch retrogradation of starch-containing food, which program element, when being executed by a processor, enables the processor to carry out a method comprising the steps of instructing a heating unit to heat the starch-containing food, instructing a cooling unit to actively cool the starch-containing food, instructing a stirring unit to stir the starch-containing food, and causing a control unit to control the heating unit, the cooling unit, and the stirring unit based on a combined temperature and stirring curve.
• the predetermined combined temperature and stirring curve hereby comprises a first heating phase, a first cooling phase, and a first stirring phase. Moreover, the first stirring phase takes place at least during the first cooling phase.
• the program element may be part of a computer program, but it can also be an entire program by itself.
• the program element may be used to update an already existing computer program to get to the present invention.
• Such program element may be carried out by a control unit of an apparatus, which is described in this application.
• a fourth aspect of the invention relates to a computer-readable medium on which a program element for reducing starch retrogradation of starch-containing food is stored, which program element, when carried out by a processor, enables the processor to carry out a method comprising the steps instructing a heating unit to heat the starch-containing food, instructing a cooling unit to actively cool the starch-containing food, instructing a stirring unit to stir the starch-containing food, and causing a control unit to control the heating unit, the cooling unit, and the stirring unit based on a combined temperature and stirring curve.
• the predetermined combined temperature and stirring curve comprises a first heating phase, a first cooling phase, and a first stirring phase.
• the first stirring phase takes place at least during the first cooling phase.
• the computer-readable medium may be seen as a storage medium, such as for example, a USB stick, a CD, a DVD, a data storage device, a hard disk, or any other medium, on which a program element as described above can be stored
• a fifth aspect of the invention relates to a use of an apparatus comprising a container, a heating unit, a cooling unit, and a stirring unit for controllably and automatically reducing a starch retrogradation of starch-containing food.
• starch retrogradation reduction may be carried out automatically without requiring the knowledge of a user.
• an everyday user may use the apparatus for reducing starch retrogradation in an uncomplicated way.
• the advantages described with respect to embodiments relating to the apparatus or to the method may also apply to the use of the apparatus according to this aspect of the invention.
• Fig. 1 shows an apparatus according to an exemplary embodiment of the invention.
• Fig. 2 shows a predetermined combined temperature and stirring curve according to an exemplary embodiment of the invention.
• Fig. 3 shows a combined temperature and viscosity curve.
• Fig. 4 shows a combined temperature and viscosity curve.
• Fig. 5 shows a combined temperature and viscosity curve according to an exemplary embodiment of the invention.
• Fig. 6 shows viscosity curves according to an exemplary embodiment of the invention.
• Fig. 7 shows a flow-chart of a method according to an exemplary embodiment of the invention.
• Fig. 1 shows an apparatus 100 for reducing starch retrogradation of starch- containing food according to an exemplary embodiment of the invention.
• the apparatus 100 comprises a container 107 configured for receiving starch-containing food.
• the apparatus 100 comprises a heating unit 102 configured for heating the starch-containing food in the container and a cooling unit 103 for actively cooling the starch-containing food in the container.
• the apparatus 100 comprises a stirring unit 104 configured for stirring the starch-containing food in the container.
• the apparatus 100 further comprises a control unit 111 configured to control the heating unit 102, the cooling unit 103, and the stirring unit according to a predetermined combined temperature and stirring curve, wherein the predetermined combined temperature and stirring curve comprises at least a fist heating phase, a first cooling phase, and a first stirring phase.
• the first stirring phase takes place at least during the first cooling phase.
• the apparatus 100 includes a housing 116, which comprises the heating unit 102, the cooling unit 103, and the stirring unit 104.
• the heating unit 102 and the cooling unit 103 are attached to the container 107 or positioned in close proximity thereto.
• the stirring unit 104 includes a rotatable disk 105, to which a stirring bar 106 is attached. The rotating direction of the rotatable disk and the stirring bar 106 is depicted by means of the arrow 1 18.
• the apparatus 100 comprises a temperature sensor 109 and a rapid viscosity analyzer 110.
• a storage unit 112 on which data defining the combined temperature and stirring curve can be / is stored, a display
• control elements 114 are comprised by the apparatus 100.
• the feature that the cooling unit 103 is configured for "actively" cooling defines that the cooling unit reduces the thermal energy from the starch-containing food by investing a form of energy for reducing the thermal energy of the starch-containing food.
• the cooling device may use electrical or mechanical energy to transport thermal energy away from the starch-containing food.
• the same may also apply to the heating unit 102.
• the heating unit 102 may transport thermal energy to the starch-containing food and may use a form of energy for this transport of thermal energy.
• the heating unit 102 may transform electrical or mechanical energy into thermal energy and transport this thermal energy to the starch-containing food.
• the inside 108 of the container 107 is partly filled with starch-containing food 101.
• the stirring bar 106 is configured to stir the starch-containing food 101, thereby applying a mechanical force to the starch-containing food 101.
• the temperature sensor 109 is configured to measure the temperature of the starch-containing food 101 in the container 107 and the rapid viscosity analyzer 110 is configured to measure the viscosity of the starch- containing food 101 in the container 107.
• the control unit 111 is configured to control the heating unit 102, the cooling unit 103, and the stirring unit 104 based on a combined temperature and stirring curve that is stored on the storing unit 112.
• control unit may also receive information from the temperature sensor 109, from the rapid viscosity analyzer 110, and from the control elements 114.
• the control unit 1 11 may then adapt the instructions sent to the heating unit 102, the cooling unit 103, and the stirring unit 104 based on the information received by the temperature sensor 109, the rapid viscosity analyzer 110, and the control elements 114.
• the display is, for example, configured to display a status of the program that is executed by the apparatus 100.
• the display 113 can also display properties of the starch-containing food 101. With the control unit 114, the user can make an input, for which type of starch-containing food starch retrogradation should be reduced.
• the activation button 115 is configured to activate the apparatus 100. Upon activation, the control unit 111 automatically instructs the heating unit 102, the cooling unit 103 and the stirring unit to reduce the starch retrogradation of the starch-containing food 101 in the container 107.
• a computer-readable medium 117 for example a CD, is shown.
• a program element is stored, which, when carried out by the control unit 111, enables the control unit to instruct the different units of the apparatus 100 to carry out the method to reduce starch retrogradation of the starch-containing food 101.
• the apparatus comprises a multitude of components, there is no need that the apparatus according to the invention comprises all component described within this embodiment.
• the apparatus may comprise the container 107, the heating unit 102, the cooling unit 103, the stirring unit 104, and the control unit 1 11.
• a combined temperature and stirring curve 200 according to an exemplary embodiment of the invention is shown.
• Such a combined temperature and stirring curve 200 may, for example, be stored on the storing unit 112 of the apparatus 100
• the combined temperature and stirring curve is depicted in a diagram having axes 201, 202 and 203.
• the axis 201 indicates the temperature of the starch-containing food in degrees Celsius.
• the axis 202 indicates the time of the starch retrogradation reduction process in seconds, and the axis 203 indicates the revolutions per minute of the stirring unit.
• the combined temperature and stirring curve 200 includes two separate curves, a temperature curve 204 and a stirring curve 205.
• the temperature curve comprises a first heating phase 206, a first temperature-maintaining phase 207, a first cooling phase 208, a second heating phase 209, a second temperature-maintaining phase 210, and a second cooling phase 21 1.
• the starch-containing food is heated from a first temperature, 50°C, to a second temperature, 95°C, with a first heating rate, 14°C per minute, and in the first temperature-maintaining phase 207, the temperature of the starch-containing food is maintained at 95°C for 30 seconds.
• the first cooling phase 208 the temperature of the starch-containing food changes from a third temperature, 95°C, to a fourth temperature,
• the temperature of the starch-containing food changes from a fifth temperature, 50°C, to a sixth temperature, 95°C, with a second heating rate, 14°C per minute.
• the temperature of the starch-containing food is maintained at 95°C in the second temperature- maintaining phase 210 for 30 seconds and the temperature of the starch-containing food is then cooled from a seventh temperature, 95°C, to an eighth temperature, 50°C, with a second cooling rate, 14°C per minute.
• the stirring curve 205 indicates that during the first heating phase 206 and the first temperature-maintaining phase 207, the starch-containing food is not stirred.
• the starch-containing food is not stirred in the second heating phase 209 and the second temperature-maintaining phase 210.
• the starch-containing food is stirred with 960 revolutions per minute, which is indicated with the first stirring phase 212, which takes place during the first cooling phase 208, and the second stirring phase 213, which takes place during the second cooling phase 211.
• Such a combined temperature and stirring curve 200 can, for example, be stored on the storing unit 1 12 of the apparatus 100.
• the storing unit 112 may comprise data that defines such a combined temperature and stirring curve 200.
• the combined temperature and stirring curve 200 may also depict a curve that is realized for the starch-containing food 101 It should be noted that one example of Fig. 2 is only one possible combination of a temperature curve and a stirring curve and other combinations are possible without departing from the scope of the present invention.
• Figs. 3 and 4 show combined viscosity and temperature curves of starch- containing food.
• the knowledge and/or information of Figs. 3 and 4 may be comprised by any embodiments of the present invention.
• parts of Figs. 3 and 4 may be comprised by combined temperature and stirring curves stored in the apparatus, viscosity curves measured by a rapid viscosity analyzer of the apparatus, instructions to different units of the apparatus, or others according to any exemplary embodiment of the invention.
• Fig. 5 shows a combined viscosity and temperature curve according to an exemplary embodiment
• Fig. 6 shows different viscosity curves according to an exemplary embodiment of the invention.
• the temperature curves may for example be measured with a temperature sensor 109 of the apparatus 100 and the viscosity curves may for example be measured with the rapid viscosity analyzer 1 10 of the apparatus 100.
• Fig. 3 shows a combined temperature and viscosity curve 300.
• the combined temperature and viscosity curve 300 is shown in a diagram having axes 301, 302, and 303.
• the axis 301 indicates the viscosity of the starch-containing food in arbitrary units
• the axis 302 indicates the time of process in arbitrary units
• the axis 303 indicates the temperature of the starch-containing food in arbitrary units.
• the dashed curve 304 shows the temperature of the starch-containing food as a function of time 302
• the curve 305 shows the viscosity of the starch-containing food as a function of time 302.
• the starch-containing food is first heated in a heating phase 306 and then the temperature of the starch-containing food is maintained in a temperature-maintaining phase 307 Subsequently the starch-containing food is cooled in a cooling phase 08 and then the temperature of the starch-containing food is maintained at a lower level.
• the viscosity curve 305 of the starch-containing food indicates the viscosity of the starch-containing food when the temperature of the starch-containing food is changed according to the temperature curve
• the viscosity of the starch-containing food rises steeply. During this period, the starch molecules absorb water, swell and become bigger. Temperature at point 309 indicates the pasting temperature and at point 310 the peak temperature During the temperature-maintaining phase 307, the viscosity of starch-containing food then falls down to a level 311, which is called the holding strength. During the cooling phase 308, the viscosity of the starch-containing food then again rises and reaches a final viscosity at point 312. The difference between the peak viscosity 310 and the holding strength 311 is depicted by means of the arrow 313 and is called breakdown.
• the difference between the holding strength 311 and the final viscosity 312 is depicted by means of the arrow 315 and is called total setback.
• the reduction of the viscosity between the peak viscosity 310 and the holding strength 311 is due to the breaking down of the granules and the increase of the viscosity between the holding strength 311 and the final viscosity 312 is due to the starch molecule re-crystallization.
• Fig. 4 shows a combined temperature and viscosity curve 400.
• the combined temperature and viscosity curve 400 is shown in a diagram having axes 401, 402, and 403.
• the axis 410 depicts the viscosity of the starch-containing food in rapid viscosity units (RVU)
• the axis 402 indicates the time of the process in seconds
• the axis 403 indicates the temperature of the starch-containing food in degrees Celsius.
• Temperature curve 404 indicates that the starch-containing food is first heated from 50°C to 95°C in a heating phase 406.
• the temperature of the starch-containing food is maintained at 95°C in a temperature-maintaining phase 407 and then, temperature of the starch-containing food is lowered from 95° to 50°C in a cooling phase 408.
• the viscosity of the starch-containing food during the temperature changes of the starch-containing food according to the temperature curve 404 is depicted by means of the viscosity curve 405.
• the viscosity curve shows that shortly after the heating phase 406 is completed, the peak viscosity 409 is attained.
• the viscosity of the starch- containing food falls again.
• the viscosity of the starch- containing food then again re-rises and reaches a final viscosity 41 1 that is higher than the peak viscosity 409.
• the difference between the final viscosity and the peak viscosity 409, i.e. the setback value, is depicted by means of the arrow 410 and amounts to 728 RVU.
• the starch-containing food is not stirred. It can thus be gathered that after the cooling of the starch-containing food, the viscosity of the starch-containing food is even higher than the peak viscosity 409. This is due to the starch retrogradation of the starch- containing food.
• a combined temperature and viscosity curve according to an exemplary embodiment of the invention is shown.
• the combined temperature and viscosity curve 500 is depicted in a diagram having axes 501, 502, and 503.
• the axis 501 depicts the viscosity of the starch-containing food in rapid viscosity units (RVU)
• the axis 502 depicts the process time in seconds
• the axis 503 indicates the temperature of the starch-containing food in degrees Celsius.
• the temperature curve 504 shows that the starch-containing food is heated from 50°C to 95°C in a first heating phase with a heating speed of 14°C.
• the temperature of the starch-containing food is maintained at 95°C for 30 seconds during the first temperature-maintaining phase 507.
• the temperature of the starch-containing food is lowered from 95°C to 50°C with a cooling rate of 14°C.
• the temperature of the starch-containing food is the raised from 50°C to 95°C with a second heating rate of 14°C in a second heating phase 509.
• the temperature of the starch-containing food is maintained at 95°C for 30 seconds and then the temperature of the starch-containing food is dropped from 95°C to 50°C with a second cooling of 14°C in the second cooling phase 511.
• the starch-containing food is stirred. In other words, the first stirring phase takes place during the first heating phase
• the viscosity curve 505 depicts the viscosity of the starch-containing food during said heating, temperature maintaining, and cooling phases. It can be gathered, that the viscosity rises during the first heating phase 506 and reaches a peak viscosity 512. After the peak viscosity 512 is reached, the viscosity curve 505 does not exceed the peak viscosity 512. A reason for this shape of the viscosity curve 505 is that starch retrogradation is interrupted and/or formed starch crystals are broken down because of the automatically and controllably applied heating, cooling and stirring.
• the second heating phase, the second temperature-maintaining phase 10, and the second cooling phase 51 1 further reduce starch retrogradation such that the final viscosity 514 is below the peak viscosity 512.
• the setback value 513 is negative and amounts to -168 VU.
• This combined temperature and viscosity curve may, for example be a result of a process that is carried out by the apparatus 100 shown in Fig. 1.
• the reduced final viscosity 514 may result in a better texture of the starch-containing food that is closer to the original texture of fresh cooked starch-containing food.
• Fig. 6 shows different viscosity curves 600.
• the viscosity curve 603 is obtained by boiling rice noodles in 1 1 of water for 12 minutes and then placing them in a dry oven for
• the viscosity curve 604 is obtained by taking 3 g out of the cooked rice noodles that were dried in the dry oven and reheating them in a small container. The continuous re-heating for the curve 604 is carried out by heating the food from 50°C to 95°C with heating speed of 14°C per minute. Subsequently, the temperature of the rice noodles are maintained at 95°C for 8 minutes and then the rice noodles are again cooled down from 95°C to 50°C with a cooling speed of 14°C per minute. It can thus be gathered from the viscosity curve 604 that the final viscosity 613 is higher than the peak viscosity 608 resulting in a large positive setback value 609 which amounts to 673 RVU
• Curve 605 shows a viscosity curve according to an exemplary embodiment of the invention.
• curve 605 the viscosity of 3 gram cooked rice noodles that are re-heated by first heating the food up to 95°C with a heating speed of 14°C per minute is depicted.
• Fig. 7 shows a flow-chart relating to a method according to an exemplary embodiment of the invention.
• the method comprises the step SI of heating the starch- containing food by a heating unit, the step S2 of actively cooling the starch-containing food by a cooling unit, the step S3 of stirring the starch-containing food by a stirring unit, and the step S4 of controlling the heating ⁇ the cooling unit, and the stirring unit by a control unit based on a combined temperature and stirring curve.
• the predetermined combined temperature and stirring curve comprises a first heating phase, a first cooling phase, and a first stirring phase and the first stirring phase takes place at least during the first cooling phase.

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• Engineering & Computer Science (AREA)
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• Life Sciences & Earth Sciences (AREA)
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• 2014
  • 2014-09-23 WO PCT/IB2014/064750 patent/WO2015044858A1/en active Application Filing
  • 2014-09-23 KR KR1020167008533A patent/KR101768854B1/ko active IP Right Grant
  • 2014-09-23 CN CN201480046970.3A patent/CN105491926A/zh active Pending
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