WO2018059994A1 - Autocuiseur électrique et son procédé de commande - Google Patents

Autocuiseur électrique et son procédé de commande Download PDF

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Publication number
WO2018059994A1
WO2018059994A1 PCT/EP2017/073528 EP2017073528W WO2018059994A1 WO 2018059994 A1 WO2018059994 A1 WO 2018059994A1 EP 2017073528 W EP2017073528 W EP 2017073528W WO 2018059994 A1 WO2018059994 A1 WO 2018059994A1
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WO
WIPO (PCT)
Prior art keywords
temperature
food
pressure
cooker
value
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Application number
PCT/EP2017/073528
Other languages
English (en)
Inventor
Jingwei Tan
Jianjun Chen
Jiani TANG
Guangming Su
Original Assignee
Koninklijke Philips N.V.
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
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Publication date
Application filed by Koninklijke Philips N.V. filed Critical Koninklijke Philips N.V.
Priority to CN201780059851.5A priority Critical patent/CN109788864B/zh
Publication of WO2018059994A1 publication Critical patent/WO2018059994A1/fr

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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
    • A47J27/08—Pressure-cookers; Lids or locking devices specially adapted therefor
    • A47J27/0802—Control mechanisms for pressure-cookers

Definitions

  • Embodiments of the present disclosure generally relate to a field of kitchen appliances, more specifically, to an electric pressure cooker and a control method thereof.
  • WO 2012056174 A2 discloses to a method for controlling an electric rice pressure cooker comprising a housing closed by a cover, said housing being provided with heating means, a controlled purge valve and a temperature sensor, said method being characterised in that it comprises: a steeping step during which the purge valve is kept open and the heating means are controlled so as to keep a container at a temperature of between 60°C and 85°C for a determined period of steeping time of between 30 minutes and 1.5 hours; a heating step starting at the end of the determined period of steeping time, during which the heating means are controlled so as to obtain a determined nominal temperature of between 100 and 120°C inside the container; and a cooking step starting as soon as the nominal temperature is reached, during which the heating means are controlled so as to keep the container at the nominal temperature for a determined period of time of between 20 minutes and 40 minutes.
  • a solution such as soup should be stirred, thereby extracting particles and soluble substances in the food to the solution.
  • steam can be released to generate a pumping effect for stirring during cooking process.
  • a pumping effect helps to extract particles and soluble substances to the solution, the extraction efficiency is relatively low as the pumping effect is periodic but not lasting.
  • a cooking process such as "Sous Vide" is used, namely the food is cooked in a vacuum environment under a low temperature.
  • a very long cooking duration is needed for this process.
  • embodiments of the present disclosure provide an electric pressure cooker or controlled electric cooker, and a control method thereof.
  • a method of controlling heating food includes the following steps: heating the food to a temperature value in a range between a first temperature and a second temperature, the first temperature being lower than a boiling point of the food but higher than room temperature, the second temperature being higher than the first temperature but lower than the boiling point of the food; maintaining the temperature of the food between the first temperature and the second temperature within a predetermined period; and after the predetermined period, continuing heating the food such that the temperature of the food is higher than the second temperature.
  • rapid dehydration of the food can be avoided, which significantly improves the softness of the food.
  • the cooking efficiency will not be reduced
  • the maintaining the temperature of the food between the first temperature and the second temperature includes causing the temperature of the food to oscillate between the first temperature and the second temperature.
  • the food can be kept at a low temperature environment, and the food after this treatment can be continued to cook as the semi-finished product, and finally the food with higher moisture and softness is obtained.
  • causing the temperature of the food to oscillate between the first temperature and the second temperature within the predetermined period may include the following steps: controlling the temperature of the food to rise at a rate not higher than a predetermined rate, the rate being defined by a change of the temperature value within a time unit. In this way, the rate at which the temperature of the food rises is controlled below a certain level, such that the dehydration of the food will not be too fast which eventually affects the taste.
  • causing the temperature of the food to oscillate between the first temperature and the second temperature within the predetermined period may include the following steps: controlling the temperature of the food to rise at a rate predetermined as a fixed value, the rate being defined by a change of the temperature value within a time unit. In this way, the oscillation of the food temperature can be controlled in a more precise manner.
  • any one of the predetermined period, the first temperature, the second temperature and the threshold rate is set in accordance with the type of the food.
  • any one of the predetermined period, the first temperature, the second temperature and the fixed rate is set in accordance with the type of the food.
  • a user can simply choose the type of the food and then optimize the heating of the food.
  • the user can manually adjust the amplitude of the predetermined period, the first temperature, the second temperature, the threshold rate or the fixed rate so as to control the taste of the cooked food in a more precise way.
  • the first temperature can be in a range of 50 to 65 °C
  • the second temperature can be in a range of 70 to 85 °C
  • the predetermined period can be in a range of 3 to 7 minutes. According to experiments, the first temperature, the second temperature and the predetermined period set in this way helps to optimally balance the improvement of the food softness and the maintenance of the cooking efficiency.
  • a controlled electric cooker for cooking food includes a heating apparatus for heating the food that in use is received in the controlled electric cooker.
  • the controlled electric cooker further includes a temperature detecting apparatus for detecting the temperature in the controlled electric cooker, i.e. for detecting the temperature of the food received in the controlled electric cooker.
  • the heating apparatus is configured to heat the food to a temperature value in a range between a first temperature and a second temperature, the first temperature being lower than a boiling point of the food but higher than room temperature, the second temperature being higher than the first temperature but lower than the boiling point of the food; maintain the temperature of the food between the first temperature and the second temperature and cause the temperature of the food to oscillate between the first temperature and the second temperature within a predetermined period; and after the predetermined period, continue heating the food such that the temperature of the food is higher than the second temperature.
  • the stirring effect of the food is intensified with ensuring the cooking efficiency, such that the taste and nutrition are improved for example.
  • rapid dehydration of the food can also be avoided, which helps to improve the softness of the food.
  • the present disclosure further relates to a further method of controlling an electric pressure cooker.
  • the further method comprises the following steps: heating food in an electric pressure cooker, such that a pressure in the electric pressure cooker achieves a first pressure value; maintaining the food between the first pressure value and a second pressure value within a first period; reducing the pressure in the electric pressure cooker to a third pressure value, the third pressure value being higher than atmospheric pressure but lower than the first pressure value, the second pressure value being higher than the third pressure value but lower than the first pressure value; and causing the pressure in the electric pressure cooker to oscillate between the third pressure value and the fourth pressure value within a second period, the fourth pressure value being higher than atmospheric pressure but lower than the third pressure value.
  • the food is controlled to be cooked under a relatively high pressure, so that the food is able to be cooked thoroughly within a relatively short period.
  • the food is cooked under a relatively low pressure (but still higher than atmospheric pressure), and thus a boiling point of the food corresponding to the pressure in the electric pressure cooker at this stage is still higher than a boiling point of the food corresponding to the atmospheric pressure.
  • the oscillation in a pressure range slightly higher than the atmospheric pressure is able to intensify the stirring effect of the food in the electric pressure cooker.
  • the boiling point of the food changes as the internal pressure varies. It is to be appreciated that the boiling point of the food rises as the internal pressure increases, and it drops as the internal pressure decreases. Therefore, by adjusting the boiling point, the temperature in the electric pressure cooker can be ensured to be higher than the boiling point of the food in most time.
  • reactive forces generated by releasing the pressure may also intensify the stirring effect in the electric pressure cooker.
  • a rate of a corresponding decrease of a boiling point when the pressure decreases is faster than a rate of a decrease of a temperature of the food. In this way, the stirring effect of the food can be intensified.
  • Maintaining the food boiling within the first period can include: causing the pressure in the electric pressure cooker to oscillate between the first pressure value and the second pressure value within the first period, thereby causing the food to be stirred in the electric pressure cooker.
  • a rate of a corresponding decrease of a boiling point when the pressure decreases is faster than a rate of a decrease of a temperature of the food. In this way, it also causes the pressure in the electric pressure cooker to oscillate in a certain range at a first stage, so that the stirring effect of the food in the electric pressure cooker can be intensified, which causes the food to achieve a certain degree of stirring at both stages.
  • the stirring effect will be stronger when it is heated to be boiling under relatively low pressure, because higher pressure acts to inhibit the stirring motion of the boiling food. Therefore, the pressure oscillation at the second stage typically brings a stronger stirring effect compared with the pressure oscillation at the first stage.
  • Reducing the pressure in the electric pressure cooker to the third pressure value can include: causing the pressure in the electric pressure cooker to oscillate within a predetermined range of a pressure difference in the course of the pressure being decreased to the third pressure value, such that the food is stirred in the electric pressure cooker.
  • a rate of a corresponding decrease of a boiling point when the pressure decreases is faster than a rate of a decrease of a temperature of the food. In this way, the process from the first pressure value to the third pressure value can be in a relative long period, and the oscillation of the pressure remains during the transition period, so that the stirring effect is kept.
  • the first pressure value can be set in a range higher than atmospheric pressure by 30 to 80 kPa
  • the third pressure value can be set in a range higher than atmospheric pressure by 5 to 30 kPa
  • the fourth pressure value can be set in a range lower than the third pressure value by 5 to 10 kPa
  • the second pressure value can be set in a range lower than the first pressure value by 10 to 20 kPa. According to experiments, the pressure threshold value set in this way can significantly improve the taste of the food.
  • the further method may further include the following steps: heating the food to a temperature value in a range between a first temperature and a second temperature, the first temperature being lower than a boiling point of the food but higher than room temperature, the second temperature being higher than the first temperature but lower than the boiling point of the food; maintaining the temperature of the food between the first temperature and the second temperature within a predetermined period; and after the predetermined period, continuing heating the food such that the temperature of the food is higher than the second temperature.
  • rapid dehydration of the food can be avoided, which significantly improves the softness of the food.
  • the cooking efficiency will not be reduced significantly.
  • the maintaining, within the predetermined period, temperature of the food between the first temperature and the second temperature can further include causing the temperature of the food to oscillate between the first temperature and the second temperature.
  • the food can be kept at a low temperature environment, and the food after this treatment can be continued to cook as the semi- finished product, and finally the food with higher moisture and softness is obtained.
  • the further method can further include the following steps: any one of a predetermined period, a first temperature and a second temperature is set in accordance with the type of the food. As such, a user can simply choose the type of the food and then optimize the heating of the food. Or, the user can manually adjust the amplitude of the predetermined period, the first temperature or the second temperature so as to control the taste of the cooked food in a more precise way.
  • the further method further may include the following steps: heating up the food periodically, such that the temperature of the food rises at the predetermined rate. In this way, the raising rate of the temperature can be controlled, so that the dehydrating rate and softness of the food are controlled.
  • the pressure releasing step may include: releasing the pressure by an electric valve installed onto a cover of the electric pressure cooker. In this way, the controllability and safety of the pressure releasing can be improved.
  • the present disclosure further relates to an electric pressure cooker for cooking food.
  • the electric pressure cooker includes a heating apparatus for cooking the food configured to heat the food that in use is received in the electric pressure cooker, such that a pressure in the electric pressure cooker achieves a first pressure value, and maintain the food between the first pressure value and the second pressure value within a first period.
  • the electric pressure cooker further includes: a pressure detecting apparatus for detecting the pressure within the electric pressure cooker; a pressure releasing apparatus configured to reduce the pressure within the electric pressure cooker to a third pressure value, the third pressure value being higher than atmospheric pressure but lower than the first pressure value, the second pressure value being higher than the third pressure value but lower than the first pressure value; and a temperature detecting apparatus for detecting the temperature in the electric pressure cooker, wherein the heating apparatus and the pressure releasing apparatus are configured to, based on the detected pressure and temperature, cause the pressure in the electric pressure cooker to oscillate between the third pressure value and the fourth pressure value within a second period, the fourth pressure value being higher than atmospheric pressure but lower than the third pressure value.
  • Fig. 1 shows a flow chart of a method of controlling an electric pressure cooker when cooking food in accordance with an embodiment of the present disclosure
  • Fig. 2 shows a flow chart of a method for improving the softness of the food in addition to the method of Fig. 1;
  • Fig. 3 shows a curve of pressure and boiling point corresponding to pressure with respect to cooking time, by using the method of one embodiment of the present disclosure
  • Fig. 4 shows a curve of pressure and boiling point corresponding to pressure with respect to cooking time, by using the method of another embodiment of the present disclosure
  • Fig. 5 shows a curve of pressure and boiling point corresponding to pressure with respect to cooking time, by using the method of yet another embodiment of the present disclosure
  • Fig. 6 shows a curve of pressure with respect to cooking time by using the method of an embodiment of the present disclosure
  • Fig. 7 shows a curve of pressure and temperature with respect to cooking time, by using the method of an embodiment of the present disclosure
  • Fig. 8 shows a structural view of an electric pressure cooker for cooking food in accordance with an embodiment of the present disclosure.
  • Fig. 9 shows a detailed view of a cover of the electric pressure cooker as shown in Fig. 8.
  • FIG. 1 shows a flow chart of a method 100 of controlling an electric pressure cooker in accordance with an embodiment of the present disclosure.
  • the method 100 can be implemented by a controller of the electric pressure cooker, examples of which will be described with reference to Figs. 8 and 9 in the following.
  • heating food in the electric pressure cooker enables a pressure in the electric pressure cooker achieving a first pressure value.
  • the first pressure value is higher than atmospheric pressure, namely, a boiling point of the food corresponding to the first pressure value is higher than the boiling point of the food under atmospheric pressure.
  • the food needs a higher temperature than that under atmospheric pressure for boiling, and high temperature boiling may speed up the cooking of the food.
  • the food can be cooked in a relatively short time under high pressure environment, which is also the working principle of a conventional pressure cooker.
  • all pressure values shown are delta values or pressure differences with respect to the atmospheric pressure value.
  • one or more pressure detecting apparatus can be disposed within the electric pressure cooker so as to detect the pressure in real time or periodically.
  • pressure threshold values such as the first pressure value can be stored in the electric pressure cooker beforehand, or can be adjusted by a user.
  • step 104 the food is maintained between the first pressure value and a second pressure value within a first period. Because the food typically requires to be cooked under a high temperature for a certain period of time so as to be completely cooked, keeping the food in a certain (higher) pressure range in the first period can completely cook the food with a higher efficiency (faster).
  • the step 104 is a process to use a conventional pressure cooker. Namely, as the food achieves the boiling point corresponding to atmospheric pressure for the first time, the pressure in the cooker will gradually raise higher than atmospheric pressure, so that the boiling point of the food in turn continues to rise. However, cooking steps for a typical pressure cooker make the pressure in the cooker higher (usually 50 kPa higher than atmospheric pressure).
  • liquids such as soup are difficult to move in a stirring motion against the high pressure. Even if the temperature of the food under a high pressure achieves its corresponding boiling point and the food is continuously and sufficiently heated, the stirring effect of the food is incomparable with the stirring effect under atmospheric pressure. Therefore, due to the lack of stirring, the cooked food under a typical high pressure environment makes its various nutrients hard to be dissolved into the solution such as water or soup, which makes the food cooked by a traditional pressure cooker less satisfying.
  • step 106 the pressure in the cooker is reduced to a third pressure value, the third pressure value being higher than atmospheric pressure but lower than the first pressure value, and the second pressure value being higher than the third pressure value but lower than the first pressure value.
  • the third pressure value can be higher than atmospheric pressure by several kPa or ten to twenty kPa
  • the first pressure value can be higher than atmospheric pressure by tens of kPa.
  • the food is cooked or substantially cooked after the step 104, i.e., after the food is cooked under a high pressure for a long enough first period.
  • the pressure value in the cooker can be obtained in real time or periodically by an element such as a pressure sensor, and the measurements are sent to a controller so as to control a pressure releasing apparatus such as an electric valve, and a heating apparatus, thereby increasing or decreasing the pressure in the cooker and the temperature of the food.
  • the pressure in the electric pressure cooker oscillates, in a second period, between the third pressure value and a fourth pressure value, such that the food is stirred in the electric pressure cooker.
  • the fourth pressure value is higher than atmospheric pressure but lower than the third pressure value, for example, lower than the third pressure value by 5 kPa.
  • a rate of a corresponding decrease of a boiling point when the pressure decreases can be faster than a rate of a decrease of a temperature of the food, thereby causing the food in the electric pressure cooker to be stirred intensely.
  • the pressure decreases from the fourth pressure value to the third pressure value repeatedly can be realized by controlling a pressure releasing apparatus such as an electric valve by a controller.
  • the rate of the pressure release is directly related to the rate of the boiling point decrease of the food.
  • embodiments of the present disclosure can ensure that the boiling point decreases at a predetermined rate. Particularly, when the boiling point of the food reduces because of the release of the pressure, the temperature of the food will not decrease instantly. This results in a higher actual temperature of the food than the boiling point corresponding to the pressure in the cooker, thus the temperature difference causes the food to be boiling intensely.
  • Fig. 3 shows a curve of pressure and boiling point corresponding to pressure with respect to cooking time, by using the method described above.
  • the horizontal coordinate axis of Fig. 3 represents the cooking time in the unit of second
  • the vertical coordinate axis of Fig. 3 represents a number of scales shared by temperature and pressure.
  • the number of the corresponding vertical coordinate axis means its temperature values in the unit of degrees Celsius
  • the number of the corresponding vertical coordinate axis means its pressure values in the unit of kPa.
  • Fig. 3 it can be seen that the pressure is kept at around 150 kPa for a long time, in which the corresponding boiling point is around 110 °C. That duration corresponds to the step 104 of the method 100.
  • the oscillation of the step 108 of the method 100 can correspond to a section in Fig. 3 from about 3900 second to 5100 second. In this oscillation span, the pressure oscillates in a range of about 11 kPa from its upper limit to its lower limit. The upper limit is about 130 kPa which is lower than the maintaining pressure in the step 104 (150 kPa).
  • the curve, data and values in Fig. 3 are merely illustrative but not limiting.
  • the pressure releasing apparatus stops continuing the pressure release, and the heating apparatus can increase the output power so that the pressure in the cooker raises again, causing the boiling point corresponding to the pressure raises simultaneously.
  • a preset lookup table can be used to obtain a boiling point of a certain food corresponding to a certain pressure.
  • the boiling point of the food and the temperature in the cooker and their difference are obtained, or a decrease rate of the boiling point of the food and a decrease rate of the temperature in the electric pressure cooker (for example, the rate can be obtained by calculating the derivative of the temperature value) and their difference are obtained.
  • the rate can be obtained by calculating the derivative of the temperature value
  • a dynamic lookup table of the quantity of the pressure release with respect to the boiling point is stored in the electric pressure cooker. With this table, the boiling point dynamically changed along with the pressure can be obtained, so that the pressure release is stopped at the right time.
  • the "right time” can refer to the moment when the difference between the instantaneously detected temperature in the cooker and the boiling point corresponding to the pressure maintained in the cooker achieves a certain predetermined value.
  • the pressure is released by an electric valve installed onto a cover of the electric pressure cooker.
  • the present disclosure does not limit the way to release the pressure, other ways to achieve the same are also within the scope of protection in the present disclosure.
  • an accurate pressure or temperature control program may not be involved.
  • a way of timing can be used to control the pressure oscillation in the second period.
  • the electric valve can be opened to a certain extent and the output power of the heating apparatus can be unchanged or reduced by a value after the pressure has reduced to the third pressure value, thereby decreasing the pressure rapidly within a predetermined time at a certain rate.
  • the electric valve can be closed and the output power of the heating apparatus can be unchanged or increased by a value after the
  • the heating apparatus or element is ensured to keep heating the food in the pressure cooker, thereby ensuring that the temperature of the food is higher than the boiling point corresponding to the current pressure. As such, the food can be stirred continuously.
  • the pressure change occurs in the electric pressure cooker, thereby causing the difference between the temperature of the food and the boiling point of the food to be larger, instead of maintaining the pressure unchanged.
  • the pressure change can facilitate the decrease of the boiling point of the food to be faster than the decrease of the temperature in the electric pressure cooker, such that the food will be continuously boiling, which results in the stirring effect.
  • This stirring effect effectively extracts particles and soluble substances into the soup, thereby improving the taste and nutrition of the soup.
  • the stirring or agitating effect is also intensified by merely causing the pressure to oscillate within a certain range.
  • the "oscillation" used herein can refer to a periodic fluctuation in a range formed by two pressure or temperature values at a fixed frequency, also to an aperiodic fluctuation in a range formed by two pressure or temperature values.
  • the present disclosure does not intend to limit the oscillation as periodic or aperiodic.
  • the amplitude or the range of the oscillation in the present disclosure relates to a movement back and forth between an upper limit and a lower limit in a pressure or temperature range.
  • the upper limit refers to a peak value within a number of oscillations
  • the lower limit refers to a trough value within a number of oscillations.
  • its peak value can be smaller than the upper limit
  • its trough value can be larger than the lower limit.
  • an additional step of the pressure oscillation can be additionally included, namely, causing the pressure in the electric pressure cooker to oscillate between the first pressure value and the second pressure value in the first period.
  • the second pressure value is higher than the third pressure value but lower than the first pressure value, for example, lower than the first pressure value by 10 kPa.
  • a rate of a corresponding decrease of a boiling point when the pressure decreases is faster than a rate of a decrease of a temperature of the food, thereby causing the food in the electric pressure cooker to be stirred.
  • the food is stirred in the same way and principle as those in the step 108 for causing the food to be stirred. Therefore, details thereof will not be illustrated.
  • the oscillation in the first period is under a higher pressure than the oscillation in the second period. Therefore, the amplitude of the pressure in the first period (i.e., the first stage) needs to be greater than the amplitude of the pressure in the second period (i.e., the second stage), only by which the stirring effect can be obvious. This is because that the food boiling at a higher pressure is harder to be moved against the pressure than the food boiling at a relatively lower pressure.
  • the additional oscillation step is advantageous, because the food in the electric pressure cooker is cooked by being stirred all the time, such that the nutrients and taste of the food can be well dissolved into the liquid, for example, the taste of the cooked soup will be full- bodied.
  • Fig. 4 shows a curve of pressure and boiling point corresponding to pressure with respect to cooking time, by using the method described above.
  • the horizontal coordinate axis of Fig. 4 represents the cooking time in the unit of second
  • the vertical coordinate axis of Fig. 4 represents a number of scales shared by temperature and pressure.
  • the number of the corresponding vertical coordinate axis means its temperature values in the unit of degrees Celsius
  • the number of the corresponding vertical coordinate axis means its pressure values in the unit of kPa.
  • a third period or a third stage as a transition stage can be included between the first stage and the second stage, which makes the pressure decreased from the first stage to the second stage less sudden. Instead, the third stage makes the pressure gradually decreasing to the third pressure value.
  • the pressure in the electric pressure cooker oscillates within a predetermined range of a pressure difference in the course of the pressure being decreased to the third pressure value.
  • a rate of a corresponding decrease of a boiling point when the pressure decreases is faster than a rate of a decrease of a temperature of the food, thereby causing the food in the electric pressure cooker to be stirred.
  • the pressure in the electric pressure cooker can keep oscillating in a certain range after the first stage ends (for example, in a range of ⁇ 5 kPa), such that the food is stirred in the electric pressure cooker continuously.
  • Fig. 5 shows a curve of pressure and boiling point corresponding to pressure with respect to cooking time, by using the method described above.
  • the horizontal coordinate axis of Fig. 5 is cooking time in the unit of second, while the vertical coordinate axis of Fig. 5 shows the pressure values in the unit of kPa.
  • a third stage as a transition stage can exist between the first stage and the second stage, making the pressure gradually decreased in an oscillating manner from a certain value in the first stage to a certain value in the second stage.
  • the first pressure value can be set in a range higher than atmospheric pressure by 30 to 80 kPa, for example by 60 kPa approximately.
  • the third pressure value can be set in a range higher than atmospheric pressure by 5 to 30 kPa, for example by 12 kPa approximately.
  • the fourth pressure value can be set in a range lower than the third pressure by 5 to 10 kPa, for example by 6 kPa approximately.
  • the second pressure value can be set in a range lower than the first pressure by 10 to 20 kPa, for example by 12 kPa. It is to be noted that these are only illustrative values, and the scope of the present disclosure is by no way restricted.
  • the food By maintaining the boiling (and stirring, if additional step of pressure oscillation is included in the first stage) of the food at a pressure around 60 kPa, the food can be kept at a higher temperature, thereby improving the cooking efficiency.
  • the electric valve In order to cause the pressure in the electric pressure cooker to achieve a higher first pressure value, the electric valve can be adjusted. As such, the pressure in the electric pressure cooker can be maintained in a certain range. If a higher pressure environment is set, the power of the heating element needs to be raised, so that the food under such a pressure environment can reach a temperature corresponding to its boiling point, thus the boiling and stirring remain. Thereafter, the boiling and stirring of the food remain at a lower pressure, for example, around 12 kPa.
  • the transition process from the first stage to the second stage can be finished within a relatively short time (for example, several or tens of seconds), such that the boiling point of the food is rapidly reduced.
  • the transition process from the first stage to the second stage can be finished within a relatively long time, such that the pressure decrease is continuous.
  • Fig. 2 shows a flow chart of a method 200 of improving the softness of the food in accordance with some embodiments of the present disclosure.
  • some kinds of food such as meats, collagen fibers, when heated, will dissolve or break down gradually, and will shrink simultaneously. However, collagen fibers shrink faster than they dissolve when they are heated too fast, and moisture in the food is then overly lost due to the shrinkage.
  • the cooked food may become dry, and thus affect adversely the final taste of the food.
  • step 202 the food is heated to a temperature value in a range between a first temperature and a second temperature, the first temperature being lower than a boiling point of the food under that pressure environment but higher than room temperature, the second temperature being higher than the first temperature but lower than the boiling point of the food.
  • the first temperature can be in a range from 50 to 65 degrees Celsius, in which range most kinds of meats become denatured.
  • step 204 the temperature of the food, within a predetermined period, is maintained between the first temperature and the second temperature.
  • the second temperature can be in a range from 70 to 85 degrees Celsius.
  • the temperature of the food, within the predetermined period can be controlled to increase gradually, decrease gradually, or oscillate between the first temperature and the second temperature.
  • the gradual increase can, for example, be raised monotonically from a lower initial temperature to a higher end temperature within a span, such as 20 minutes.
  • the gradual decrease can, for example, be lowered monotonically from a higher initial temperature to a lower end temperature within a span, such as 20 minutes.
  • the oscillation can for example be a movement back and forth between a higher second temperature and a lower first temperature, but a rate of temperature increase therebetween is maintained at a relatively low level.
  • the rate of the temperature increase is not higher than a threshold rate. If the rate of the temperature increase is detected to reach or surpass the threshold rate, the heating is stopped, and thus the temperature of the food gradually decreases to the first temperature, until then the food is heated again.
  • the process lowering the temperature of the food can be resulted by an additional cooling element, or as a result of natural cooling of the food in case that it is not heated.
  • the heating higher than the threshold rate may shrink the collagen fibers too fast, so that too much moisture is lost.
  • the threshold rate can be represented by a temperature change (degrees Celsius) per time unit, and can be respectively set to different values based on the kinds of the food.
  • the temperature according to the embodiments of the present disclosure can be detected in real time or periodically by elements such as a temperature sensor.
  • the temperature value can be compared with the first temperature and the second temperature, and the rate of the temperature increase can also be compared with the threshold rate.
  • the predetermined period, first temperature, second temperature and threshold rate can be set and stored beforehand, and are changed based on the properties of the food and the tenderness (or moisture level after cooking) expected by the user, and/or set manually by the user.
  • the predetermined period can for example be in a range of 3 to 7 minutes, such as 5 minutes.
  • a predetermined period, a first temperature, a second temperature and a threshold rate are set before the step 204 or 202.
  • step 206 after the predetermined period elapses, the food is continuously heated, causing the temperature of the food higher than the second temperature.
  • the food can for example be heated continuously to the boiling point, or to a temperature lower than the boiling point but significantly higher than the second temperature.
  • the food may be cooked under high pressure according to various steps of the method 100 or according to other cooking methods.
  • the cooked food can have a better taste and texture.
  • the cooking method and the cooked food in accordance with the step 204 of the present disclosure do not need to endure a low temperature environment (e.g., maintained at around 60 degrees Celsius) lasting for several hours such as the traditional way called "Sous Vide.”
  • the oscillating heating process of the step 204 which lasts for a couple of minutes can already prevent a significant part of the moisture in the food from being lost.
  • an oscillating heating process of several minutes followed by a heating process to a relatively higher temperature (e.g., the boiling point) for another time will not cause massive loss of moisture as well.
  • the heating process in accordance with an embodiment of the present disclosure results in a good balance between a cooking duration and an eventual taste.
  • ranges of the first temperature and the predetermined period as given herein are exemplified only. Any predetermined temperature or any predetermined period is within the scope of protection of the present disclosure.
  • an electric pressure cooker can be used to carry out the method 200 of cooking food, and a controlled electric cooker, an intelligent cooker or a rice cooker under a normal pressure can be used as well to carry out the method 200 of cooking food.
  • the food is firstly cooked at a lower temperature in a predetermined period, so that the collagen contents in the food will not shrink rapidly, and thus the food will not be dehydrated rapidly. In this way, the food, especially the meats, can be made soft and juicy, thereby improving the taste significantly.
  • the food can be heated periodically, causing the temperature of the food increases at a predetermined fixed rate, and such a heating can be stopped after a certain period of time.
  • the fixed rate is typically smaller. The slower increase of the temperature can improve the softness of the food.
  • Figs. 6 and 7 show curves of pressure and temperature in the pressure cooker with respect to cooking time, by using the method of an embodiment of the present disclosure.
  • the horizontal coordinate axis of Fig. 6 is cooking time in the unit of second, while the vertical coordinate axis of Fig. 6 is the change of pressure values (with respect to atmospheric pressure) in the unit of kPa.
  • the horizontal coordinate axis of Fig. 7 represents the cooking time in the unit of second, and the vertical coordinate axis of Fig. 7 represents a number of scales shared by temperature and pressure change.
  • the number of the corresponding vertical coordinate axis means its temperature values in the unit of degrees Celsius, but for a pressure curve 720, the number of the corresponding vertical coordinate axis means its pressure change in the unit of kPa (with respect to atmospheric pressure).
  • a first span 610 (the span from 0 to about 600 seconds)
  • the pressure in the electric pressure cooker is firstly maintained at around zero in the vertical coordinate axis, meaning that the electric pressure cooker is not pressurized, and is kept at atmospheric pressure (a standard atmospheric pressure corresponds to about 101 kPa).
  • atmospheric pressure a standard atmospheric pressure corresponds to about 101 kPa
  • the pressure in the electric pressure cooker close to the end of the first span 610 raises rapidly.
  • the rapid increase of the pressure is due to the heating by the heating element to the electric pressure cooker so that the food in the cooker reaches its boiling point while heat transfer is still overly transmitted to the cooker. From Fig.
  • the temperature of the food will gradually decrease, but the rate at which the temperature of the food decreases is smaller than the rate at which the boiling point in the cooker decreases.
  • the pressure decreases to a certain extent (for example, can be embodied in the following aspects: when the difference between the boiling point of the food and the temperature of the food reaches a predetermined value, or when the boiling point of the food has dropped to a predetermined value, or the pressure in the cooker has dropped a predetermined value), the electric valve and the heating apparatus need to be adjusted once again so as to raise the pressure in the cooker again, and thus the temperature of the food is able to rise again.
  • the temperature or the food temperature in the electric pressure cooker can reach 113.09 degrees Celsius, and then the pressure drops until reaching 42 kPa higher than atmospheric pressure.
  • the boiling point of the food corresponding to that pressure value is 110.03 degrees Celsius. Due to the control of the electric valve, the temperature of the food itself decreases slower than the boiling point corresponding to the pressure decreases, and thus the temperature of the food when the boiling point is 110.03 °C is higher than 110.03 °C. Such a difference enables the food to be stirred in the cooker.
  • the pressure in the electric pressure cooker rise again, and repeats the above oscillation process periodically.
  • the food in the cooker can experience the boiling induced stirring repeatedly, such that various substances in the food can sufficiently be dissolved into the soup for example, compared with a conventional pressure cooker which maintains a constant high pressure (the pressure maintained is relatively stable).
  • the pressure varies periodically at a lower pressure level in the third span 630 (from about 1650 to about 2400 seconds) than that in the second span 620.
  • the pressure firstly drops below the third pressure value in the method of the above embodiment (higher than atmospheric pressure by 12 kPa in this example), and then rises again. Every time when the pressure rises to the third pressure value, the pressure will decrease by controlling the elements such as the electric valve. Every time when the difference between the boiling point of the food and the temperature of the food reaches a certain threshold value (for example, the fourth pressure value in the method of the above embodiment), namely when the pressure decreases to about 6 kPa higher than atmospheric pressure in this example, the electric valve and the heating apparatus are adjusted so that the pressure rises again. As shown in Figs. 6 and 7, in the third span 630, the temperature varies at a lower temperature level compared with that in the second span 620 as the pressure varies.
  • a certain threshold value for example, the fourth pressure value in the method of the above embodiment
  • the repeated or periodic boiling (stirring) process in the third span 630 can be similarly conducted with to that in the second span 620, only with a lower pressure range and thus a lower temperature range (for example, the boiling point corresponding to the second pressure threshold can be 101 °C, which is slightly higher than the boiling point of 100 °C in atmospheric pressure).
  • the oscillation range in the second span 620 as shown in Figs. 6 and 7 is greater than the oscillation range in the third span 630, it does not mean that the stirring of the food in the second span is fiercer than the stirring in the third span. As discussed above, it is because the food being boiled under a higher pressure environment is harder to make the stirring motion against the high pressure. In order to be stirred fiercely in a high pressure environment, the change of the pressure needs to be larger. On the other hand, the range of the pressure oscillation in the third span 630 does not need to be as large as that in the second span 620 to realize a fierce stirring effect. In addition, although the embodiments illustrated by Figs.
  • the pressure oscillation in the second span 620 is not necessary, as the food being cooked at a high temperature environment is more important in the second span 620, and the relatively fierce pressure oscillation may consume much more energy.
  • the pressure oscillation in the third span 630 is advantageous, as the food can still be stirred fiercely for a certain period of time after it becomes well cooked. As such, the cooked food will have a full-bodied taste and better nutritive value.
  • Figs. 8 and 9 show a structural view of an electric pressure cooker 800 for cooking food in accordance with an embodiment of the present disclosure.
  • the electric pressure cooker 800 can be used to realize the processes / functions described with reference to Figs. 1 and 2 above.
  • the electric pressure cooker 800 includes a heating apparatus 801, a pressure detecting apparatus 802, a pressure releasing apparatus 803 and a temperature detecting apparatus 804.
  • the heating apparatus 801 is used to heat the food.
  • the heating apparatus 801 can for example convert energy such as electric energy to thermal energy for heating the food.
  • the heating apparatus 801 can be disposed at the bottom of the electric pressure cooker 800.
  • the heating apparatus 801 can also be disposed elsewhere in the electric pressure cooker 800.
  • the pressure detecting apparatus 802 is used to detect the pressure level in the electric pressure cooker.
  • the pressure detecting apparatus 802 is disposed at the bottom of the electric pressure cooker for example, or at any other positions.
  • One or more pressure detecting apparatuses 802 can be installed in the electric pressure cooker 800. In those embodiments involving a number of pressure detecting apparatuses 802, all the detected pressure values detected by the pressure detecting apparatuses 802 can be combined to calculate an actual pressure value.
  • the pressure releasing apparatus 803 releases the pressure to control the boiling point of the food decreasing at a certain rate in case that the detected pressure reaches the pressure threshold value.
  • the pressure releasing apparatus is an electric valve installed on a cover of the electric pressure cooker 800.
  • the opening/closing and the extent of the opening/closing of the electric valve are controllable. As such, the opening of the electric valve can be adjusted to control the boiling point to decrease at a certain rate.
  • the pressure releasing apparatus 803 can be closed to stop releasing the pressure in the cooker (turned to maintain the pressure in the cooker).
  • the temperature detecting apparatus 804 detects the temperature in the electric pressure cooker.
  • the temperature detecting apparatus 804 can be disposed on top of the electric pressure cooker or any other suitable positions.
  • One or more temperature detecting apparatuses 804 can be installed in the electric pressure cooker 800. When a number of temperature detecting apparatuses 804 are installed, all temperature values detected by the temperature detecting apparatuses 804 need to be combined to calculate the actual temperature value.
  • the heating apparatus 801 and the pressure releasing apparatus 803 are configured to cause the pressure in the electric pressure cooker to oscillate between the third pressure value and the fourth pressure value in the second period based on the detected pressure and temperature, the fourth pressure value being higher than atmospheric pressure but lower than the third pressure value, where the rate that the boiling point decreases when the corresponding pressure deceases is faster than the rate that the temperature of the food decreases in the second period, thereby causing the food in the electric pressure cooker to be stirred.
  • the heating apparatus 801 and the pressure releasing apparatus 803 are further configured, in accordance with the detected pressure and temperature, to cause the pressure in the electric pressure cooker to oscillate between the first pressure value and a second pressure value within the first period.
  • the second pressure value is higher than the third pressure value but lower than the first pressure value.
  • a rate of a corresponding decrease of a boiling point when the pressure decreases is faster than a rate of a decrease of a temperature of the food, thereby causing the food in the electric pressure cooker to be stirred.
  • the heating apparatus 801 and the pressure releasing apparatus 803 are configured to cause the pressure in the electric pressure cooker to oscillate in a predetermined range formed by a pressure difference in the course of a decrease to the third pressure value in a third period between the first period and the second period, wherein the rate at which the boiling point decreases when the corresponding pressure deceases is faster than the rate at which the temperature of the food decreases in the third period, thereby causing the food in the electric pressure cooker to be stirred.
  • the first pressure value can be set in a range higher than atmospheric pressure by 30 to 80 kPa.
  • the third pressure value can be set in a range higher than atmospheric pressure by 5 to 30 kPa.
  • the fourth pressure value can be set in a range lower than the third pressure by 5 to 10 kPa.
  • the second pressure value can be set in a range lower than the first pressure by 10 to 20 kPa.
  • the heating apparatus 801 can heat the food to a first temperature lower than the boiling point of the food but higher than room temperature, cause the temperature of the food to oscillate between the first temperature and a second temperature higher than the first temperature in a predetermined period (the second temperature is lower than the boiling point of the food), and continue heating the food after the predetermined period elapses.
  • the heating apparatus 801 can be further configured to, within the predetermined period, cause the temperature of the food to oscillate between the first temperature and the second temperature, during which the temperature of the food is controlled to raise at a rate not higher than a predetermined rate, the rate being defined by a change of the temperature value within a time unit.
  • the heating apparatus 801 can control the temperature of the food to rise at a predetermined fixed rate.
  • a controlled electric cooker (may be the electric pressure cooker 800 as described above, or may not be a high pressure cooker but merely an ordinary intelligent cooker) includes: a heating apparatus 801 for heating the food in the controlled electric cooker; a temperature detecting apparatus 804 for detecting the temperature in the controlled electric cooker.
  • the heating apparatus 801 is configured to heat the food to a first
  • the second temperature is higher than the first temperature but lower than the boiling point of the food, and the food is kept being heated after a predetermined period of time elapses.
  • the heating apparatus 801 can be further configured to, within the predetermined period, cause the temperature of the food to oscillate between the first temperature and the second temperature, during which the temperature of the food is controlled to raise at a rate not higher than a predetermined rate, the rate being defined by a change of the temperature value within a time unit.
  • the heating apparatus 801 can be further configured to, within the predetermined period, cause the temperature of the food to oscillate between the first temperature and the second temperature, during which the temperature of the food is controlled to raise at a predetermined rate, the rate being defined by a change of the temperature value within a time unit.
  • any one of the predetermined period, the first temperature, the second temperature and the threshold rate can be set in accordance with the type of the food.
  • any one of the predetermined period, the first temperature, the second temperature and the fixed rate can be set in accordance with the type of the food.
  • the first temperature can be in a range from 50 to 65 degrees Celsius.
  • the second temperature can be in a range from 70 to 85 degrees Celsius.
  • the cooked meat soup by Sample A and Sample B differs greatly in terms of Brix values and turbidity values.
  • the Brix value of the meat soup cooked by Sample A is 1.56% and the turbidity value is 1012, while the Brix value of the meat soup cooked by Sample B is 0.83% and the turbidity value is 234.
  • the Brix value of the former soup is 1.88 times as large as the latter soup, and the turbidity value of the former soup is 4.32 times as large as the latter soup. It can thus be seen that the meat soup cooked by using Sample A has more microparticles and soluble substances.
  • the meat soup cooked by Sample A and Sample B differs greatly in terms of the amount of amino acids, the amount of inosine and the total protein.
  • the meat soup cooked by using Sample A has an amount of amino acids of about 0.03g/100ml, an amount of inosine of about 68mg/100g, and a total protein of about 2.32g/100mg.
  • the meat soup cooked by using Sample B has an amount of amino acids of about O.Olg/lOOml, an amount of inosine of about 42mg/100g, and a total protein of about 1.3 lg/lOOmg.
  • the meat soup cooked by using Sample A is more nutritious.

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Abstract

Des modes de réalisation de la présente invention concernent un procédé de commande de chauffage d'aliments lors de la cuisson d'aliments. Le procédé consiste à : chauffer l'aliment à une valeur de température dans une plage entre une première température et une seconde température, la première température étant inférieure à un point d'ébullition de l'aliment mais supérieure à la température ambiante, la seconde température étant supérieure à la première température mais inférieure au point d'ébullition de l'aliment ; maintenir la température de l'aliment, pendant une période prédéfinie, entre la première température et la seconde température ; et après la période prédéfinie, continuer à chauffer l'aliment, ce qui amène la température de l'aliment à être supérieure à la seconde température. De cette manière, une déshydratation rapide de l'aliment peut être évitée, ce qui améliore considérablement la souplesse de l'aliment. De plus, étant donné que l'aliment continue de chauffer après avoir été maintenu à une température relativement basse, l'efficacité de cuisson ne sera pas trop réduite.
PCT/EP2017/073528 2016-09-28 2017-09-19 Autocuiseur électrique et son procédé de commande WO2018059994A1 (fr)

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