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
  • A47J27/00—Cooking-vessels
  • A47J27/04—Cooking-vessels for cooking food in steam; Devices for extracting fruit juice by means of steam ; Vacuum cooking vessels
• • A—HUMAN NECESSITIES
  • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
  • A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
  • A47J27/00—Cooking-vessels
  • A47J27/04—Cooking-vessels for cooking food in steam; Devices for extracting fruit juice by means of steam ; Vacuum cooking vessels
  • A47J2027/043—Cooking-vessels for cooking food in steam; Devices for extracting fruit juice by means of steam ; Vacuum cooking vessels for cooking food in steam

Definitions

• the present invention is concerned with a vacuum cooking process food, and a cooking vessel, type of kettle or the like to implement this method.
• thermoblongers consisting of a high precision thermal probe, a controller of temperature, an electrical resistance and a pump to stir the water of the water bath. Indeed this technique does not support the temperature changes too easily, caused by the liquid environment.
• a vacuum cooking method using a particular utensil, in the sense that it is in the form of a pan, provided with a thick bottom, able to store calories then restored gradually, as well as an edge and a lid of particular design, allowing the creation of a water seal.
• the pan and its contents are heated, and the energy source is stopped when the temperature reaches 60-70 ° C.
• the thick bottom ensures the continuity of cooking, while lowering the temperature gradually and creating a very slight depression.
• the vacuum can only be maintained if the lid is hermetically assembled, which is achieved through a water seal, obtained by rotating the lid on the pan so as to create a trickle of peripheral water.
• This method has many disadvantages, besides the difficulty of mastering the technique of creating the water seal, the filling rate of the pan must not be less than 75%, if one wants to achieve a depression even minimal, which implies having to have many pots of different sizes to cope with all the scenarios.
• the cooking time is lengthened by the decrease in the regular temperature that can not be maintained without loss of the depression.
• vacuum cooking process also does not allow to intervene on the composition of the dish during cooking, since the opening is impossible.
• the present invention aims to overcome the aforementioned various disadvantages, by proposing a method of cooking food in depression, which allows them to retain their taste, their colors, their structure and their organoleptic qualities.
• the vacuum cooking method of food according to the invention is essentially characterized in that it consists in depositing the food to be cooked in a cooking vessel of the cooking pot or similar type, in closing said cooking vessel, in creating mechanically depression within said closed cooking vessel, and then placing said closed cooking vessel to be heated at a constant temperature not exceeding 80 ° C, while maintaining a depression within said cooking vessel, and to cook them feeds in their own moisture.
• Depression improves cooking speed and temperature exchange through the juices of foods, while preserving all the juices of foods that will cook in their own moisture. Depression allows, in the event of energy cut, to better preserve the temperature and increases the cooking speed in the same way as the pressure while preserving the texture, the molecular architecture, the minerals, the trace elements, and the majority vitamins especially since the food remains safe from the air, so as to reduce oxidation, and the phenomena of digestive leucocytosis. In addition, the depression decreases, or even eliminates, water losses during cooking, thus preserving the initial moisture content without any desiccation and increases the digestibility of the food.
• heating is carried out at a temperature lower than or equal to 60 ° 0, preferably 55 ° C.
• This cooking process makes it possible to preserve as much as possible the nutritional, digestive and organoleptic values of the raw material. It improves the speed of cooking and its quality, since the food cooked in its own juice.
• This vacuum cooking process also has the advantage of being economical cooking because it requires very little energy because of the low temperature required, and also because of the created depression, considerably limiting gas exchanges with the outside, and eliminating any evaporation.
• the present invention also relates to a cooking vessel, cooking pot or the like, for carrying out the method
• this cooking vessel comprises on the one hand a receptacle portion for receiving the food to be cooked, made of a few materials that are able to be exposed to a heat source, and secondly, a sealing means sealingly, with or without a seal, said receptacle portion, and it is characterized in that it further comprises means for creating a depression inside said receptacle portion sealingly closed by said closure means, as well as means for detecting and identifying a rise in pressure, and means for controlling the indoor temperature.
• the means for creating a depression consist of mechanical means of the air pump type.
• the means for creating a depression consist of mechanical means operating manually or electrically.
• the means for creating a vacuum are incorporated in the sealing means of the receptacle portion.
• the means for detecting a rise in pressure consist of a pressure switch.
• the cooking vessel of the cooking pot type or the like comprises a flexible cover adapted, after closure, to be deformed by pressure to expel part of the air contained.
• the means for detecting and identifying a rise in pressure consist of the cover itself, since its deformation with respect to an initial shape reflects a variation of the pressure.
• the pot-type cooking vessel or the like comprises a vacuum valve, capable of being activated to allow the opening of said apparatus. Similarly, it also comprises a means for controlling the cooking temperature, which consists of a sensor means.
• the cooking vessel according to the invention can be declined in different presentations, such as a pot, simple pots, pressure cookers, whether for domestic or professional use.
• the cooking vessel according to the invention can be provided in different versions, adapted to different cooking modes, whether, without limitation, by microwave, induction, halogen etc.
• a significant advantage of the cooking vessel according to the invention is that because of the low temperature setting, it is low energy consumption, which allows to consider that it operates autonomously battery.
• the cooking vessel according to the invention further comprises means for producing heat for cooking, powered by rechargeable batteries.
• This kettle 1 comprises two parts, a receptacle portion 2 and a lid 3.
• the lid 3 is intended to be secured to the receptacle portion 2 sealingly, the seal being made through a seal 4, integral with the part receptacle 2 or lid 3.
• the lid 3 is equipped with a pump 30, a thermometer 31, a valve 32 and an internal pressure control means such as a pressure switch 33.
• the pump 30 is intended, after introduction of the food to be cooked in the receptacle portion 2 and the positioning, in a sealed manner, the cover 3 on the receptacle portion 2, the creation of a vacuum in the interior space E of the pot 1, while the thermometer 31 controls the cooking temperature so that it is optimal, and that the valve 32 allows air to enter the pot to separate the lid 3 of the part receptacle 2.
• valve 32 may firstly be designed according to very varied embodiments, and secondly be positioned in different locations, whether on the lid 3 or on the receptacle part 2.
• the temperature can thus be measured through infrared means for example,
• these different accessories can operate or be controlled electrically and / or electronically.
• auxiliary heating means such as resistors, to complete the cooking after the implementation of the method according to the invention, for the purpose of browning or browning food for example.
• a support on it makes it possible to deform it and to expel air, while a recovery, even partial, of the shape of the lid before deformation can identify and thus detect an increase in pressure, which can be remedied by exerting a new support on the lid.

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• Engineering & Computer Science (AREA)
• Food Science & Technology (AREA)
• Cookers (AREA)

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Publications (1)

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Citations (5)

Family Cites Families (7)

• 2014
  • 2014-07-11 FR FR1456704A patent/FR3023463B1/fr not_active Expired - Fee Related
• 2015
  • 2015-07-13 CN CN201580037828.7A patent/CN106535719B/zh active Active
  • 2015-07-13 WO PCT/FR2015/051933 patent/WO2016005713A1/fr active Application Filing

Patent Citations (5)

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