WO2019011696A1 - Food processing system and associated method - Google Patents

Food processing system and associated method Download PDF

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Publication number
WO2019011696A1
WO2019011696A1 PCT/EP2018/067816 EP2018067816W WO2019011696A1 WO 2019011696 A1 WO2019011696 A1 WO 2019011696A1 EP 2018067816 W EP2018067816 W EP 2018067816W WO 2019011696 A1 WO2019011696 A1 WO 2019011696A1
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WO
WIPO (PCT)
Prior art keywords
food
cooking
deposition
cooking means
deposited
Prior art date
Application number
PCT/EP2018/067816
Other languages
French (fr)
Inventor
Jean-Marc Flick
Youcef Ait Bouziad
Fabien Ludovic Agon
Sheldon FERNANDES
Robert Schmid
Dieter FRICK
Original Assignee
Nestec S.A.
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.)
Filing date
Publication date
Application filed by Nestec S.A. filed Critical Nestec S.A.
Publication of WO2019011696A1 publication Critical patent/WO2019011696A1/en

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Classifications

    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B33—ADDITIVE MANUFACTURING TECHNOLOGY
    • B33Y—ADDITIVE MANUFACTURING, i.e. MANUFACTURING OF THREE-DIMENSIONAL [3-D] OBJECTS BY ADDITIVE DEPOSITION, ADDITIVE AGGLOMERATION OR ADDITIVE LAYERING, e.g. BY 3-D PRINTING, STEREOLITHOGRAPHY OR SELECTIVE LASER SINTERING
    • B33Y10/00—Processes of additive manufacturing
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
    • A23L5/15—General methods of cooking foods, e.g. by roasting or frying using wave energy, irradiation, electrical means or magnetic fields, e.g. oven cooking or roasting using radiant dry heat
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
    • A23P20/20—Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food containers
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B29—WORKING OF PLASTICS; WORKING OF SUBSTANCES IN A PLASTIC STATE IN GENERAL
    • B29C—SHAPING OR JOINING OF PLASTICS; SHAPING OF MATERIAL IN A PLASTIC STATE, NOT OTHERWISE PROVIDED FOR; AFTER-TREATMENT OF THE SHAPED PRODUCTS, e.g. REPAIRING
    • B29C64/00—Additive manufacturing, i.e. manufacturing of three-dimensional [3D] objects by additive deposition, additive agglomeration or additive layering, e.g. by 3D printing, stereolithography or selective laser sintering
    • B29C64/20—Apparatus for additive manufacturing; Details thereof or accessories therefor
    • B29C64/295—Heating elements
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B33—ADDITIVE MANUFACTURING TECHNOLOGY
    • B33Y—ADDITIVE MANUFACTURING, i.e. MANUFACTURING OF THREE-DIMENSIONAL [3-D] OBJECTS BY ADDITIVE DEPOSITION, ADDITIVE AGGLOMERATION OR ADDITIVE LAYERING, e.g. BY 3-D PRINTING, STEREOLITHOGRAPHY OR SELECTIVE LASER SINTERING
    • B33Y30/00—Apparatus for additive manufacturing; Details thereof or accessories therefor
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B33—ADDITIVE MANUFACTURING TECHNOLOGY
    • B33Y—ADDITIVE MANUFACTURING, i.e. MANUFACTURING OF THREE-DIMENSIONAL [3-D] OBJECTS BY ADDITIVE DEPOSITION, ADDITIVE AGGLOMERATION OR ADDITIVE LAYERING, e.g. BY 3-D PRINTING, STEREOLITHOGRAPHY OR SELECTIVE LASER SINTERING
    • B33Y40/00—Auxiliary operations or equipment, e.g. for material handling
    • B33Y40/20—Post-treatment, e.g. curing, coating or polishing
    • H—ELECTRICITY
    • H05—ELECTRIC TECHNIQUES NOT OTHERWISE PROVIDED FOR
    • H05B—ELECTRIC HEATING; ELECTRIC LIGHT SOURCES NOT OTHERWISE PROVIDED FOR; CIRCUIT ARRANGEMENTS FOR ELECTRIC LIGHT SOURCES, IN GENERAL
    • H05B6/00—Heating by electric, magnetic or electromagnetic fields
    • H05B6/64—Heating using microwaves
    • H05B6/647—Aspects related to microwave heating combined with other heating techniques
    • H05B6/6482—Aspects related to microwave heating combined with other heating techniques combined with radiant heating, e.g. infrared heating
    • H—ELECTRICITY
    • H05—ELECTRIC TECHNIQUES NOT OTHERWISE PROVIDED FOR
    • H05B—ELECTRIC HEATING; ELECTRIC LIGHT SOURCES NOT OTHERWISE PROVIDED FOR; CIRCUIT ARRANGEMENTS FOR ELECTRIC LIGHT SOURCES, IN GENERAL
    • H05B6/00—Heating by electric, magnetic or electromagnetic fields
    • H05B6/64—Heating using microwaves
    • H05B6/66—Circuits
    • H05B6/68—Circuits for monitoring or control
    • H05B6/686—Circuits comprising a signal generator and power amplifier, e.g. using solid state oscillators
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B29—WORKING OF PLASTICS; WORKING OF SUBSTANCES IN A PLASTIC STATE IN GENERAL
    • B29C—SHAPING OR JOINING OF PLASTICS; SHAPING OF MATERIAL IN A PLASTIC STATE, NOT OTHERWISE PROVIDED FOR; AFTER-TREATMENT OF THE SHAPED PRODUCTS, e.g. REPAIRING
    • B29C64/00—Additive manufacturing, i.e. manufacturing of three-dimensional [3D] objects by additive deposition, additive agglomeration or additive layering, e.g. by 3D printing, stereolithography or selective laser sintering
    • B29C64/10—Processes of additive manufacturing
    • B29C64/106—Processes of additive manufacturing using only liquids or viscous materials, e.g. depositing a continuous bead of viscous material

Definitions

  • the present invention is directed to a system for depositing and/or delivering food under a certain pattern and for cooking and/or heating it, particularly using a solid state radio frequency cooking system.
  • the invention further relates to a method for preparing a foodstuff associated to such system.
  • a possibility for preparing tailored food adapted to each individual's needs would be to directly configure, departing from raw ingredients, the food that will be further cooked into a ready-to-eat meal.
  • a food processing system based on layer deposition and layer cooking by layers belonging to the applicant was already filed under EP 15166200.4. The aim of the present application is to disclose the heating and/or cooking means used in such a system in order to prepare the food product.
  • the cooking technology used in the food processing system of the invention is based on the solid state microwave technology allowing the generation of high electromagnetic energy which can be directed towards the food material to cook it.
  • the cooking technology based on solid state microwave provides a direct feedback on the cooking process: by monitoring the level of reflected power, the phase differences between the emitted signal and the reflected signal, it is possible to determine the nature of the food, the level of water which has been evaporated and eventually the temperature of the food material. Still, this technology remains complex and the cooking parameters have to be tailor-made for each type of food product.
  • the invention refers to a food processing system able to deposit and/or deliver food under a certain pattern and to heat and/or cook at least part of it, wherein deposition is done onto a deposition surface in one or a plurality of shapes and/or layers; the processing system further comprises cooking means configured to selectively cook at least part of the shapes and/or layers deposited; the deposition surface and/or the cooking means are relatively moveable with respect to each other; and the cooking means are arranged above the deposition surface and comprise a solid state radio frequency cooking system and/or an infrared generator to transfer radiative and/or convection energy to the deposited food.
  • the deposition surface and the cooking means are rotatable with respect to each other. Typically, they are rotatable crossing the center of the deposition surface. According to the invention, the deposition surface and the cooking means can also be made relatively displaceable in X, Y with respect to each other. According to an embodiment of the invention, the deposition surface and the cooking means can also be relatively moveable in height Z.
  • the cooking means are attached to at least one deposition head configured for reconstituting food from powdered raw food material before depositing it onto the deposition surface.
  • the cooking means further comprise sensing means to control the distance between the cooking means and/or the deposition surface and/or the deposited food shapes and/or layers.
  • the sensing means comprise a reflective optical sensor.
  • the distance between the cooking means and/or the deposition surface and/or the deposited food shapes and/or layers is preferably set at the beginning of the cooking process and is then maintained constant or adjusted throughout the cooking process.
  • the cooking means comprise a solid state radio frequency generator and a radio frequency waveguide, this waveguide being designed to focalize the energy emitted into the deposited food volume.
  • the solid state radio frequency generator is preferably configured to be able to shift its emitted frequency to adapt and maximize the electromagnetic energy transfer to the food product before cooking and throughout the cooking process.
  • the food deposition system of the invention further comprises secondary cooking means arranged below the deposition surface and defining at least a secondary cooking area.
  • the secondary cooking means typically comprise induction means and/or electrical resistances.
  • the secondary cooking means in the system of the invention comprise at least one microwave generator, configured to control the phase and frequency of its emitted signal to avoid collisions when used in combination with the cooking means.
  • the secondary cooking means typically further comprise a susceptor allowing the concentration of emitted radio frequency and the heating of the susceptor surface.
  • the secondary cooking area typically comprises at least two sub-areas independently controlled on the level of power they apply depending on the tangential velocity of the food layer and/or shape deposited on each sub-area.
  • the invention further relates to a method for preparing a foodstuff by using a food processing system as the one described, the method comprising the following steps:
  • the method for preparing a foodstuff according to the invention further comprises the step of activating secondary cooking means simultaneously or successively to the deposition of the food pattern to heat the deposition area in one or more defined secondary cooking areas.
  • FIG. 1 shows a general view of a food processing system according to an embodiment of the present invention.
  • Fig. 2 shows the cooking area covered by a food processing system configuration according to an embodiment of the present invention.
  • Fig. 3 shows a possible configuration of secondary cooking means with microwave antennas arranged below the deposition surface in a food processing system according to the present invention.
  • Fig. 4 shows a food processing system according to an embodiment of the present invention, showing the food deposited on the deposition surface and how it is cooked by the cooking means in the processing system.
  • 5a-c show another possible configuration of secondary cooking means with electrical heating resistors arranged on the deposition surface in a food processing system according to the present invention.
  • the convenience of the system of the invention resides not only on the variety of the proposed and personalized meals but also on the promptness of the dish preparation.
  • a complete snack or dish can be prepared in 1 to 3 minutes and so waiting a few minutes for the cooking operation is not acceptable. Therefore, a cooking technology which is able to operate quickly and in a focussed and reliable way is needed for a personalized food system as the one of the invention. Thanks to the capability of the microwave cooking technology to volumetrically heat food it is the most appropriate technology to decrease the cooking processing time.
  • the system of the invention uses the same cavity or chamber to prepare and to cook the meal: thus, a complete meal can be prepared in the same cavity which means that a variety of dishes can be cooked at different temperature levels and can cohabit with other ambient dishes.
  • the invention uses solid state microwave technology (SSD) allowing to focus and direct the electromagnetic energy towards the deposited food layers thanks to the specific shape of its electromagnetic waveguide.
  • SSD solid state microwave technology
  • reference 51 represents a solid state radio frequency cooking device used in the food processing system 100 of the present invention.
  • Such a device 51 typically comprises three parts: a signal generator, generating a sinusoidal electrical signal at a frequency of 2.45 GHz, an amplifier to boost this generated electrical signal up to a power of 200 to 350 W, and a sensing part connected to the high power output signal exiting the amplifier and to the final electromagnetic waveguide that will transmit the electromagnetic wave to the food substrate that will be cooked in the system 100.
  • the design of the waveguide that transmits the electromagnetic wave to the food substrate is a critical part of the food processing system 100.
  • the solid state radio frequency system 51 is typically configured as an antenna transmitting the most of the emitted electromagnetic energy.
  • the part of the energy that is not transmitted transforms in heat energy directly into the waveguide or in the generator of the solid state radio frequency system 51 : therefore, this energy should be minimized.
  • Up to 10% of reflected energy is acceptable for the configuration of the invention as it is difficult to fully transmit the full microwave energy generated without a huge design effort.
  • the main challenge in a personalized food system is to be able to selectively heat and/or cook one part of the deposited food layer, i.e. one part of the prepared dish.
  • the waveguide together with the food material form and electrical impedance that is highly dependent on the distance between the food and the antenna (solid state radio frequency system 51 ) as well as on the water content and on the dielectric properties of the food material.
  • the solid state radio frequency system 51 is configured to be able to shift its emitted frequency to adapt and maximize the electromagnetic energy transfer to the food product before the cooking process starts and then throughout the entire cooking process.
  • FIG 1 shows a possible mechanical implementation of the solid state radio frequency cooking system 51 in a food processing system 100 as the one of the invention, comprising a microwave antenna and an amplifier.
  • the food processing system 100 comprises at least one (preferably more than one) deposition head (not shown in the Figures) that deposit one or a plurality of shapes and/or layers 90 onto a deposition surface 20 (see exemplary representation in Figure 4).
  • the deposition head is configured for reconstituting food from powdered raw food material before depositing it (shapes and/or layers 90) onto the deposition surface 20.
  • the deposition head (or the plurality of heads) can be either moved together with the cooking means 50 (that is, the deposition head is attached to the cooking means 50) or it can be arranged separately, and thus following a separate moving path.
  • the food deposition surface is made circular and the movement of the cooking means 50 and of the deposition head (or heads) will pass through the center of this circumference.
  • the solid state radio frequency cooking system 51 comes to heat and/or cook at least part of these deposited shapes and/or layers 90; typically it comes to heat and/or cook each one of the shapes or layers 90 deposited, one by one, after each one has been deposited.
  • the food processing system 100 of the invention comprises cooking means 50, these cooking means typically comprising a solid state radio frequency cooking system 51 and also an infrared generator 52.
  • the solid state radio frequency system 51 cooks in depth/volume the layer of food deposited, while the infrared generator 52 is used to provide a surface cooking or browning of the layer deposited. Therefore, once the deposition of one layer has been done onto the deposition surface 20, the cooking means 50 will come to heat and/or cook the deposited layer.
  • the deposition surface 20 and the cooking means 50 are made moveable with respect to each other.
  • a preferred embodiment of the system will have the deposition surface 20 rotatable according to W and also moveable in height according to Z (see Figure 1 ).
  • the cooking means 50 (comprising typically both the solid state system 51 and the infrared generator 52) will be rotatable according to W and will also be moveable in height according to Z'.
  • the displacement in height of the cooking means 50 and of the deposition surface 20 shall be synchronised in order to follow the deposition of the layers to either maintain constant or to adjust the distance from the cooking means 50 to the deposited food layers onto the surface 20.
  • a certain distance from the food to the cooking means can be adjusted at the beginning of the cooking process (this distance providing an optimal cooking) and then it is maintained throughout the entire cooking process.
  • distance adjusting means can be provided in the system of the invention in order to modify this distance and to adjust it according to the growth of the food shapes and/or layers or to the food properties variation during the cooking process.
  • the food processing system 100 of the invention works with: one is the emitted frequency of the solid state radio frequency system 51 that will be shifted to adapt and maximize the electromagnetic energy transfer to the food product, and another one is the distance from the cooking means 50 to the deposited food, which also provides a maximization of the energy transfer.
  • the microwave generator of the solid state radio frequency system 51 will be able to shift its emitted frequency to maximize the electromagnetic transfer when the food material properties change with the cooking process (water losses and food material phase changes, for example). Furthermore, the radio frequency generators for the cooking on top and for the cooking on bottom will be able to control the phase of their emitted radio frequency signals to avoid radio frequency collisions when used in combination.
  • the radio frequency top waveguides (antennas) of the solid state radio frequency system 51 are rectangular and/or circularly shaped or are of the type of horn or patch.
  • the bottom waveguides for the secondary cooking means 60 are of planar type made with a thin flat copper serpentine typically.
  • the antennas in the SSD system 51 and in the secondary cooking means 60 are preferably near field antennas.
  • the infrared generator 52 is typically a lamp, a quartz tube or a bulb.
  • the preferred mechanical layout of the food processing system 100 of the invention optimises the volume of the system, minimising it. This optimization is preferably achieved by the combination of the rotational movement of the deposition surface 20 and of the cooking means 50, ensuring the homogeneous heat energy distribution to the deposited food layers.
  • the rotation of the deposition surface 20 and of the cooking means 50 is intended to focus the cooking means 50 towards the shape or layer or the part of it that has to be heated or cooked.
  • the cooking means 50 typically comprise sensing means 92 (see Figure 4) to control such distance.
  • These sensing means are preferably non-contact distance sensors, typically comprising a reflective optical sensor.
  • the preferred mechanical setup of the system of the invention arranges the solid state radio frequency cooking system 51 and the infrared generator 52 in a support 91 : both the SSD system 51 and the infrared generator 52 move solidarily and are able to displace vertically in height ( ⁇ ') and can also rotate according to W.
  • ⁇ ' vertically in height
  • W can also rotate according to W.
  • the growth of it will vary and will affect the energy transfer in a different way.
  • a distance measuring sensor that will monitor permanently the distance between the food surface and the cooking means 50 as well as a servo system capable of automatically controlling this distance (this servo system will typically be integrated in the support 91 for the cooking means 50).
  • This function can be achieved by using a simple reflective optical sensor like for example a TCRT5000 sensor, able to measure a distance typically between 1 to 20 mm.
  • the rotation of the cooking means 50 with respect to the deposition surface 20 defines a cooking area 55, as illustrated in Figure 2. With the cooking configuration described, the heat energy is applied by the cooking means 50 from the top of the food surface.
  • the infrared cooking means 52 make it possible to provide a crusty layer on the top part of the food deposited like it can be obtained in a conventional oven or in a cooking pan, for example.
  • secondary cooking means 60 will typically be also provided in the surface 20.
  • These secondary cooking means 60 define a secondary cooking area 65 as represented for example in Figure 3.
  • the secondary cooking means can heat up the surface 20 by direct heating using electrical resistances or by induction or by microwave, for example.
  • Figure 3 shows a possible configuration where the secondary cooking means 60 comprise two planar microwave antennas 61 , 62 used to generate the electromagnetic field which will then cook the food form below.
  • the secondary cooking area 65 will be preferably divided in two parts corresponding to the arrangement of the antennas 61 , 62.
  • This arrangement will allow the individual modification of each part (corresponding to the antennas 61 and 62) so as to modify the power of each (typically, the power of the antenna 62, closer to the centre of the surface 20 will be lower than that of the antenna 61 , that is arranged at a higher distance from the centre and thus has higher tangential velocity).
  • the secondary cooking means 60 further comprise a susceptor allowing the concentration of emitted radio frequency and the heating of the susceptor surface: this susceptor comprises a material that absorbs electromagnetic energy and converts it into heat: typically, this material comprises metallized films, ceramics, metals or the like.
  • this susceptor comprises a material that absorbs electromagnetic energy and converts it into heat: typically, this material comprises metallized films, ceramics, metals or the like.
  • the two antennas 61 , 62 will be connected to two microwave generators: thus, it will be possible to control independently the level of electromagnetic power applied in function of the rotational speed, as already described regarding the difference in tangential velocity.
  • the bottom cooking area (secondary cooking area 65) has been divided into two parts only: each antenna has to be coupled to a microwave generator. If further cooking surface discretization is applied, this will lead to a multiplication of the number of antennas and the number of generators. If further heating surface discretization is required a more cost effective heating technology can be used like a network of simple electrical resistor which can be embedded in the surface 20 directly.
  • the food deposited onto the surface 20 can be cooked from the bottom via a fixed radio frequency planar antenna which is typically divided into two or more sections due to the specificity of the displacement of the deposition surface 20 and the machine configuration.
  • Another possible configuration for the secondary cooking means 60 is to directly integrate electrical heating resistors 81 into the surface 20 (see Figures 5a-b-c). These electrical resistors can form a network from which different segments of it can be activated on demand. Typically, these resistors comprise individual electrodes or resistors 83 brought together by a common electrode or resistor 83. This configuration allows to discretize the heating surface and thus to selectively cook the deposited food bottom surface.
  • Each individual resistor 83 is collectively electrically connected at the centre of the deposition surface 20 by the common electrode or resistor 82.
  • Each resistor electrode 83 located on the periphery is individually connected via a printed electrical line 84 (printed PCB 84, as shown in Figure 5b) which is directed towards the centre of the deposition surface 20.
  • An electrical feedthrough is used to circularly connect the resistor with the electrical command.
  • Each resistor 83 can then be activated individually via electrical switches or activated collectively.
  • the invention further relates to a method for preparing a foodstuff by using a food processing system 100 as the one described.
  • the method comprises the following steps: - depositing onto the deposition area 20 a certain food pattern in one or a plurality of shapes and/or layers 90;
  • the cooking means 50 for each food pattern deposited (in a certain shape and/or layer) the solid state radio frequency cooking system 51 can go over the said pattern one or a plurality of times, or it can even not cook or heat the pattern or shape deposited at all (when, for example, a certain pattern or shape will be preferably eaten raw or just heated by the other layers and/or by the secondary cooking means 60).
  • the infra-red generator 52 that can also go over the deposited shapes and/or patterns one or a plurality of times.
  • the aim is to have a homogeneous distribution of the heating energy (that is, a homogeneous cooking) over the deposited shapes and/or layers, so one or several iterations will be possible depending on the recipe to prepare and/or on the food composition and characteristics of the shapes and/or layers.

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  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Materials Engineering (AREA)
  • Manufacturing & Machinery (AREA)
  • Physics & Mathematics (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Electromagnetism (AREA)
  • Polymers & Plastics (AREA)
  • Food Science & Technology (AREA)
  • Mechanical Engineering (AREA)
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  • Health & Medical Sciences (AREA)
  • Optics & Photonics (AREA)
  • Constitution Of High-Frequency Heating (AREA)
  • Electric Ovens (AREA)

Abstract

The invention relates to a food processing system (100) able to deposit and/or deliver food under a certain pattern and to heat and/or cook at least part of it, wherein deposition is done onto a deposition surface (20) in one or a plurality of shapes and/or layers (90); the processing system (100) further comprising cooking means (50) configured to selectively cook at least part of the shapes and/or layers deposited; the deposition surface (20) and/or the cooking means (50) being relatively moveable with respect to each other; and the cooking means (50) being arranged above the deposition surface (20) and comprising a solid state radio frequency cooking system (51) and/or an infrared generator (52) to transfer radiative and/or convection energy to the deposited food. The invention further relates to a method for preparing a foodstuff by using a food processing system (100) as the one described, the method comprising the following steps: - depositing onto the deposition area (20) a certain food pattern in one or a plurality of shapes and/or layers; - positioning the cooking means (50) on top of the deposited food pattern; - activating the cooking means (50) simultaneously or successively to the deposition of the food pattern to heat and/or cook at least part of the deposited shapes and/or layers, controlling the distance of the cooking means (50) to the deposition surface (20) and the food deposited in order to maximize the energy density to the food surface.

Description

Food processing system and associated method
Field of the invention
The present invention is directed to a system for depositing and/or delivering food under a certain pattern and for cooking and/or heating it, particularly using a solid state radio frequency cooking system. The invention further relates to a method for preparing a foodstuff associated to such system.
Background of the invention At present, processed food is becoming more and more widely used in the pursit of saving time and efforts. Present trends of processed foods require that it is made more healthy and adapted to each individual's needs, that it is more convenient and the least number of processing operations is required from the consumer and, even more, that the waste is minimised so only the quantity of food to be consumed is ideally prepared.
A possibility for preparing tailored food adapted to each individual's needs would be to directly configure, departing from raw ingredients, the food that will be further cooked into a ready-to-eat meal. A food processing system based on layer deposition and layer cooking by layers belonging to the applicant was already filed under EP 15166200.4. The aim of the present application is to disclose the heating and/or cooking means used in such a system in order to prepare the food product.
Personalized food systems at home require a lot of automation in a highly confined environment. This high degree of integration requires to minimize the size of the commercialized machine, which leads to new challenges when the cooking capability is added. Conventional cooking methodologies like those used in conventional ovens equipped with thermal resistances or infrared lamps or microwave cooking technologies based on magnetron technologies cannot be used due to the number of surrounding features which are sensitive to heat and to electromagnetic waves. In addition, conventional microwave technology is not a preferred option as it requires a dedicated cavity with no metal part located in it. Therefore, cooking in food processing systems departing from raw food material presents a huge challenge. Thanks to the new developed technologies and their evolution in the last years, opportunities have raised for cooking food within the same environment as the one which is used to prepare it: in such scenario, the system is made much more compact as there are no actuators needed to move the prepared dish or food form one station to the cooking station, as the preparation station and the cooking station are the same. This allows to decrease the final cost of the machine by keeping a high degree of integration.
The cooking technology used in the food processing system of the invention is based on the solid state microwave technology allowing the generation of high electromagnetic energy which can be directed towards the food material to cook it. In comparison with the traditional microwave cavity in which only the level of power and the time can be used to control the cooking propensity, the cooking technology based on solid state microwave provides a direct feedback on the cooking process: by monitoring the level of reflected power, the phase differences between the emitted signal and the reflected signal, it is possible to determine the nature of the food, the level of water which has been evaporated and eventually the temperature of the food material. Still, this technology remains complex and the cooking parameters have to be tailor-made for each type of food product.
Object and summary of the invention
According to a first aspect, the invention refers to a food processing system able to deposit and/or deliver food under a certain pattern and to heat and/or cook at least part of it, wherein deposition is done onto a deposition surface in one or a plurality of shapes and/or layers; the processing system further comprises cooking means configured to selectively cook at least part of the shapes and/or layers deposited; the deposition surface and/or the cooking means are relatively moveable with respect to each other; and the cooking means are arranged above the deposition surface and comprise a solid state radio frequency cooking system and/or an infrared generator to transfer radiative and/or convection energy to the deposited food. Preferably, in the food processing system of the invention, the deposition surface and the cooking means are rotatable with respect to each other. Typically, they are rotatable crossing the center of the deposition surface. According to the invention, the deposition surface and the cooking means can also be made relatively displaceable in X, Y with respect to each other. According to an embodiment of the invention, the deposition surface and the cooking means can also be relatively moveable in height Z. Preferably, in the food processing system of the invention, the cooking means are attached to at least one deposition head configured for reconstituting food from powdered raw food material before depositing it onto the deposition surface. Typically, the cooking means further comprise sensing means to control the distance between the cooking means and/or the deposition surface and/or the deposited food shapes and/or layers. Typically, the sensing means comprise a reflective optical sensor.
In the system of the invention, the distance between the cooking means and/or the deposition surface and/or the deposited food shapes and/or layers is preferably set at the beginning of the cooking process and is then maintained constant or adjusted throughout the cooking process.
Typically, the cooking means comprise a solid state radio frequency generator and a radio frequency waveguide, this waveguide being designed to focalize the energy emitted into the deposited food volume.
In the food deposition system (of the invention, the solid state radio frequency generator is preferably configured to be able to shift its emitted frequency to adapt and maximize the electromagnetic energy transfer to the food product before cooking and throughout the cooking process.
According to a preferred embodiment, the food deposition system of the invention further comprises secondary cooking means arranged below the deposition surface and defining at least a secondary cooking area. The secondary cooking means typically comprise induction means and/or electrical resistances.
Typically, the secondary cooking means in the system of the invention comprise at least one microwave generator, configured to control the phase and frequency of its emitted signal to avoid collisions when used in combination with the cooking means. The secondary cooking means typically further comprise a susceptor allowing the concentration of emitted radio frequency and the heating of the susceptor surface.
According to an embodiment of the invention, the secondary cooking area typically comprises at least two sub-areas independently controlled on the level of power they apply depending on the tangential velocity of the food layer and/or shape deposited on each sub-area.
According to a second aspect, the invention further relates to a method for preparing a foodstuff by using a food processing system as the one described, the method comprising the following steps:
- depositing onto the deposition area a certain food pattern in one or a plurality of shapes and/or layers;
- positioning the cooking means on top of the deposited food pattern;
- activating the cooking means simultaneously or successively to the deposition of the food pattern to heat and/or cook at least part of the deposited shapes and/or layers, controlling the distance of the cooking means to the deposition surface and the food deposited in order to maximize the energy density to the food surface.
Typically, the method for preparing a foodstuff according to the invention further comprises the step of activating secondary cooking means simultaneously or successively to the deposition of the food pattern to heat the deposition area in one or more defined secondary cooking areas.
Brief description of the drawings
Further features, advantages and objects of the present invention will become apparent for a skilled person when reading the following detailed description of embodiments of the present invention, when taken in conjunction with the figures of the enclosed drawings. Fig. 1 shows a general view of a food processing system according to an embodiment of the present invention.
Fig. 2 shows the cooking area covered by a food processing system configuration according to an embodiment of the present invention.
Fig. 3 shows a possible configuration of secondary cooking means with microwave antennas arranged below the deposition surface in a food processing system according to the present invention.
Fig. 4 shows a food processing system according to an embodiment of the present invention, showing the food deposited on the deposition surface and how it is cooked by the cooking means in the processing system.
5a-c show another possible configuration of secondary cooking means with electrical heating resistors arranged on the deposition surface in a food processing system according to the present invention.
Detailed description of exemplary embodiments
Conventional microwave ovens are fast and convenient for heating food products at home scale, but provide however a non-uniform cooking. When using solid state microwave technology, the heating or cooking provided is also fast and convenient but provides however a great advantage: its sensing capability allows monitoring the reflected power throughout the electromagnetic waveguide (antenna), this capability allowing the adjustment of the power and the frequency thus providing a much more homogeneous food cooking.
The usage of this technology is particularly advantageous when preparing personalized food as it is the object of the invention, where a dish or meal is reconstituted from food powder material.
The convenience of the system of the invention resides not only on the variety of the proposed and personalized meals but also on the promptness of the dish preparation. A complete snack or dish can be prepared in 1 to 3 minutes and so waiting a few minutes for the cooking operation is not acceptable. Therefore, a cooking technology which is able to operate quickly and in a focussed and reliable way is needed for a personalized food system as the one of the invention. Thanks to the capability of the microwave cooking technology to volumetrically heat food it is the most appropriate technology to decrease the cooking processing time.
Also, it is possible with the system of the invention to use the same cavity or chamber to prepare and to cook the meal: thus, a complete meal can be prepared in the same cavity which means that a variety of dishes can be cooked at different temperature levels and can cohabit with other ambient dishes. Advantageously, the invention uses solid state microwave technology (SSD) allowing to focus and direct the electromagnetic energy towards the deposited food layers thanks to the specific shape of its electromagnetic waveguide. With reference to the Figures attached, reference 51 represents a solid state radio frequency cooking device used in the food processing system 100 of the present invention. Such a device 51 typically comprises three parts: a signal generator, generating a sinusoidal electrical signal at a frequency of 2.45 GHz, an amplifier to boost this generated electrical signal up to a power of 200 to 350 W, and a sensing part connected to the high power output signal exiting the amplifier and to the final electromagnetic waveguide that will transmit the electromagnetic wave to the food substrate that will be cooked in the system 100.
The design of the waveguide that transmits the electromagnetic wave to the food substrate is a critical part of the food processing system 100. The solid state radio frequency system 51 is typically configured as an antenna transmitting the most of the emitted electromagnetic energy. The part of the energy that is not transmitted transforms in heat energy directly into the waveguide or in the generator of the solid state radio frequency system 51 : therefore, this energy should be minimized. Up to 10% of reflected energy is acceptable for the configuration of the invention as it is difficult to fully transmit the full microwave energy generated without a huge design effort.
The main challenge in a personalized food system is to be able to selectively heat and/or cook one part of the deposited food layer, i.e. one part of the prepared dish. This requires a highly focused electromagnetic energy which has to be transmitted to the food. The waveguide together with the food material form and electrical impedance that is highly dependent on the distance between the food and the antenna (solid state radio frequency system 51 ) as well as on the water content and on the dielectric properties of the food material. The solid state radio frequency system 51 is configured to be able to shift its emitted frequency to adapt and maximize the electromagnetic energy transfer to the food product before the cooking process starts and then throughout the entire cooking process. Figure 1 shows a possible mechanical implementation of the solid state radio frequency cooking system 51 in a food processing system 100 as the one of the invention, comprising a microwave antenna and an amplifier. The food processing system 100 comprises at least one (preferably more than one) deposition head (not shown in the Figures) that deposit one or a plurality of shapes and/or layers 90 onto a deposition surface 20 (see exemplary representation in Figure 4). Preferably, in the system of the invention, the deposition head is configured for reconstituting food from powdered raw food material before depositing it (shapes and/or layers 90) onto the deposition surface 20. According to the invention, the deposition head (or the plurality of heads) can be either moved together with the cooking means 50 (that is, the deposition head is attached to the cooking means 50) or it can be arranged separately, and thus following a separate moving path. Preferably, the food deposition surface is made circular and the movement of the cooking means 50 and of the deposition head (or heads) will pass through the center of this circumference.
Once deposited, the solid state radio frequency cooking system 51 comes to heat and/or cook at least part of these deposited shapes and/or layers 90; typically it comes to heat and/or cook each one of the shapes or layers 90 deposited, one by one, after each one has been deposited. In a more general way, the food processing system 100 of the invention comprises cooking means 50, these cooking means typically comprising a solid state radio frequency cooking system 51 and also an infrared generator 52. The solid state radio frequency system 51 cooks in depth/volume the layer of food deposited, while the infrared generator 52 is used to provide a surface cooking or browning of the layer deposited. Therefore, once the deposition of one layer has been done onto the deposition surface 20, the cooking means 50 will come to heat and/or cook the deposited layer. Typically, the deposition surface 20 and the cooking means 50 are made moveable with respect to each other. A preferred embodiment of the system will have the deposition surface 20 rotatable according to W and also moveable in height according to Z (see Figure 1 ). Besides, the cooking means 50 (comprising typically both the solid state system 51 and the infrared generator 52) will be rotatable according to W and will also be moveable in height according to Z'. The displacement in height of the cooking means 50 and of the deposition surface 20 shall be synchronised in order to follow the deposition of the layers to either maintain constant or to adjust the distance from the cooking means 50 to the deposited food layers onto the surface 20. A certain distance from the food to the cooking means can be adjusted at the beginning of the cooking process (this distance providing an optimal cooking) and then it is maintained throughout the entire cooking process. Also, distance adjusting means can be provided in the system of the invention in order to modify this distance and to adjust it according to the growth of the food shapes and/or layers or to the food properties variation during the cooking process.
In fact, there are two main parameters the food processing system 100 of the invention works with: one is the emitted frequency of the solid state radio frequency system 51 that will be shifted to adapt and maximize the electromagnetic energy transfer to the food product, and another one is the distance from the cooking means 50 to the deposited food, which also provides a maximization of the energy transfer.
Thus, as already explained, the microwave generator of the solid state radio frequency system 51 will be able to shift its emitted frequency to maximize the electromagnetic transfer when the food material properties change with the cooking process (water losses and food material phase changes, for example). Furthermore, the radio frequency generators for the cooking on top and for the cooking on bottom will be able to control the phase of their emitted radio frequency signals to avoid radio frequency collisions when used in combination.
In the system of the invention, the radio frequency top waveguides (antennas) of the solid state radio frequency system 51 are rectangular and/or circularly shaped or are of the type of horn or patch. The bottom waveguides for the secondary cooking means 60 are of planar type made with a thin flat copper serpentine typically. The antennas in the SSD system 51 and in the secondary cooking means 60 are preferably near field antennas. The infrared generator 52 is typically a lamp, a quartz tube or a bulb.
The preferred mechanical layout of the food processing system 100 of the invention optimises the volume of the system, minimising it. This optimization is preferably achieved by the combination of the rotational movement of the deposition surface 20 and of the cooking means 50, ensuring the homogeneous heat energy distribution to the deposited food layers. The rotation of the deposition surface 20 and of the cooking means 50 is intended to focus the cooking means 50 towards the shape or layer or the part of it that has to be heated or cooked.
In order to provide a homogeneous cooking and to maximize the transfer of the electromagnetic energy into the deposited food volume, it is required to keep a defined distance between the deposition surface 20 and the cooking means 50, more precisely between the deposited food layer and the cooking means 50. Therefore, it is required to either move the deposition surface 20 in height Z or the cooking means 50 (in the support 91 where they are arranged) in the vertical position Z' or both.
In order to control the distance between the cooking means 50 and/or the deposition surface 20 and/or the deposited food, the cooking means 50 typically comprise sensing means 92 (see Figure 4) to control such distance. These sensing means are preferably non-contact distance sensors, typically comprising a reflective optical sensor. The preferred mechanical setup of the system of the invention arranges the solid state radio frequency cooking system 51 and the infrared generator 52 in a support 91 : both the SSD system 51 and the infrared generator 52 move solidarily and are able to displace vertically in height (Ζ') and can also rotate according to W. Depending on the food substance (particularly if it contains wheat flour or gluten), the growth of it will vary and will affect the energy transfer in a different way. Therefore, it is important to have a distance measuring sensor that will monitor permanently the distance between the food surface and the cooking means 50 as well as a servo system capable of automatically controlling this distance (this servo system will typically be integrated in the support 91 for the cooking means 50). This function can be achieved by using a simple reflective optical sensor like for example a TCRT5000 sensor, able to measure a distance typically between 1 to 20 mm. The rotation of the cooking means 50 with respect to the deposition surface 20 defines a cooking area 55, as illustrated in Figure 2. With the cooking configuration described, the heat energy is applied by the cooking means 50 from the top of the food surface. The infrared cooking means 52 make it possible to provide a crusty layer on the top part of the food deposited like it can be obtained in a conventional oven or in a cooking pan, for example. Moreover, in order to help cooking (minimizing the cooking time) and further in order to keep hot the already deposited and cooked food layers that will be on the lower part of the deposition surface 20, secondary cooking means 60 will typically be also provided in the surface 20. These secondary cooking means 60 define a secondary cooking area 65 as represented for example in Figure 3. The secondary cooking means can heat up the surface 20 by direct heating using electrical resistances or by induction or by microwave, for example. Figure 3 shows a possible configuration where the secondary cooking means 60 comprise two planar microwave antennas 61 , 62 used to generate the electromagnetic field which will then cook the food form below. Due to the fact that the deposition surface 20 rotates, the tangential velocity has to be considered, meaning that the food which is located closer to the centre of the surface 20 will have less tangential velocity than the food located more far away; therefore, the food which is located closer to the centre will be more irradiated than the one located far from the centre, for the same equivalent power. In order to compensate this and to provide a homogeneous cooking/heating of the entire food deposited, the secondary cooking area 65 will be preferably divided in two parts corresponding to the arrangement of the antennas 61 , 62. This arrangement will allow the individual modification of each part (corresponding to the antennas 61 and 62) so as to modify the power of each (typically, the power of the antenna 62, closer to the centre of the surface 20 will be lower than that of the antenna 61 , that is arranged at a higher distance from the centre and thus has higher tangential velocity).
Preferably, the secondary cooking means 60 further comprise a susceptor allowing the concentration of emitted radio frequency and the heating of the susceptor surface: this susceptor comprises a material that absorbs electromagnetic energy and converts it into heat: typically, this material comprises metallized films, ceramics, metals or the like. To better control the energy delivered to the bottom of the deposited food, the two antennas 61 , 62 will be connected to two microwave generators: thus, it will be possible to control independently the level of electromagnetic power applied in function of the rotational speed, as already described regarding the difference in tangential velocity.
In the case presented above, the bottom cooking area (secondary cooking area 65) has been divided into two parts only: each antenna has to be coupled to a microwave generator. If further cooking surface discretization is applied, this will lead to a multiplication of the number of antennas and the number of generators. If further heating surface discretization is required a more cost effective heating technology can be used like a network of simple electrical resistor which can be embedded in the surface 20 directly. As already described, the food deposited onto the surface 20 can be cooked from the bottom via a fixed radio frequency planar antenna which is typically divided into two or more sections due to the specificity of the displacement of the deposition surface 20 and the machine configuration. Another possible configuration for the secondary cooking means 60 is to directly integrate electrical heating resistors 81 into the surface 20 (see Figures 5a-b-c). These electrical resistors can form a network from which different segments of it can be activated on demand. Typically, these resistors comprise individual electrodes or resistors 83 brought together by a common electrode or resistor 83. This configuration allows to discretize the heating surface and thus to selectively cook the deposited food bottom surface.
Each individual resistor 83 is collectively electrically connected at the centre of the deposition surface 20 by the common electrode or resistor 82. Each resistor electrode 83 located on the periphery is individually connected via a printed electrical line 84 (printed PCB 84, as shown in Figure 5b) which is directed towards the centre of the deposition surface 20. An electrical feedthrough is used to circularly connect the resistor with the electrical command. Each resistor 83 can then be activated individually via electrical switches or activated collectively.
According to a second aspect, the invention further relates to a method for preparing a foodstuff by using a food processing system 100 as the one described. The method comprises the following steps: - depositing onto the deposition area 20 a certain food pattern in one or a plurality of shapes and/or layers 90;
- positioning the cooking means 50 on top of the deposited food pattern;
- activating the cooking means 50 simultaneously or successively to the deposition of the food pattern to heat and/or cook at least part of the deposited shapes and/or layers 90, controlling the distance of the cooking means 50 to the deposition surface 20 and the food deposited in order to maximize the energy density to the food surface;
- optionally, further activating secondary cooking means 60 simultaneously or successively to the deposition of the food pattern to heat the deposition area
20 in one or more defined cooking areas 65.
In the method of the invention, it should be understood that one or several iterations are possible for the cooking means 50: for each food pattern deposited (in a certain shape and/or layer) the solid state radio frequency cooking system 51 can go over the said pattern one or a plurality of times, or it can even not cook or heat the pattern or shape deposited at all (when, for example, a certain pattern or shape will be preferably eaten raw or just heated by the other layers and/or by the secondary cooking means 60). The same can happen for the infra-red generator 52, that can also go over the deposited shapes and/or patterns one or a plurality of times. The aim is to have a homogeneous distribution of the heating energy (that is, a homogeneous cooking) over the deposited shapes and/or layers, so one or several iterations will be possible depending on the recipe to prepare and/or on the food composition and characteristics of the shapes and/or layers.
Although the present invention has been described with reference to preferred embodiments thereof, many modifications and alternations may be made by a person having ordinary skill in the art without departing from the scope of this invention which is defined by the appended claims.

Claims

Claims
Food processing system (100) able to deposit and/or deliver food under a certain pattern and to heat and/or cook at least part of it, wherein deposition is done onto a deposition surface (20) in one or a plurality of shapes and/or layers (90);
the processing system (100) further comprising cooking means (50) configured to selectively cook at least part of the shapes and/or layers deposited;
wherein the deposition surface (20) and/or the cooking means (50) are relatively moveable with respect to each other;
and wherein the cooking means (50) are arranged above the deposition surface (20) and comprise a solid state radio frequency cooking system (51 ) and/or an infrared generator (52) to transfer radiative and/or convection energy to the deposited food.
Food processing system (100) according to claim 1 wherein the deposition surface (20) and the cooking means (50) are rotatable with respect to each other.
Food processing system (100) according to claim 2 wherein the cooking means (50) are rotatable relative to the deposition surface (20) crossing the center of the deposition surface (20).
Food processing system (100) according to any of the previous claims wherein the deposition surface (20) and the cooking means (50) are relatively displaceable in (X, Y) with respect to each other.
Food processing system (100) according to any of claims 2-4 wherein the deposition surface (20) and the cooking means (50) are also relatively moveable in height (Z).
Food processing system (100) according to any of the previous claims wherein the cooking means (50) are attached to at least one deposition head configured for reconstituting food from powdered raw food material before depositing it onto the deposition surface (20).
7. Food deposition system (100) according to any of the previous claims wherein the cooking means (50) further comprise sensing means to control the distance between the cooking means (50) and/or the deposition surface (20) and/or the deposited food shapes and/or layers (90).
8. Food deposition system (100) according to claim 7 wherein the sensing means comprise a reflective optical sensor.
9. Food deposition system (100) according to any of the previous claims wherein the distance between the cooking means (50) and/or the deposition surface
(20) and/or the deposited food shapes and/or layers (90) is set at the beginning of the cooking process and is then maintained constant or adjusted throughout the cooking process. 10. Food deposition system (100) according to any of the previous claims wherein the cooking means (50) comprise a solid state radio frequency generator and a radio frequency waveguide, this waveguide being designed to focalize the energy emitted into the deposited food volume. 1 1 . Food deposition system (100) according to claim 10 wherein the solid state radio frequency generator is configured to be able to shift its emitted frequency to adapt and maximize the electromagnetic energy transfer to the food product before cooking and throughout the cooking process. 12. Food deposition system (100) according to any of the previous claims further comprising secondary cooking means (60) arranged below the deposition surface (20) and defining at least a secondary cooking area (65).
13. Food deposition system (100) according to claim 12 wherein the secondary cooking means (60) comprise induction means and/or electrical resistances.
14. Food deposition system (100) according to any of claims 12-13 wherein the secondary cooking means (60) comprise at least one microwave generator, configured to control the phase and frequency of its emitted signal to avoid collisions when used in combination with the cooking means (50).
15. Food deposition system (100) according to any of claims 12-14 wherein the secondary cooking means (60) further comprise a susceptor allowing the concentration of emitted radio frequency and the heating of the susceptor surface.
16. Food deposition system (100) according to any of claims 12-15 wherein the secondary cooking area (65) comprises at least two sub-areas independently controlled on the level of power they apply depending on the tangential velocity of the food layer and/or shape deposited on each sub-area.
17. Method for preparing a foodstuff by using a food processing system (100) according to any of the previous claims, the method comprising the following steps:
- depositing onto the deposition area (20) a certain food pattern in one or a plurality of shapes and/or layers;
- positioning the cooking means (50) on top of the deposited food pattern;
- activating the cooking means (50) simultaneously or successively to the deposition of the food pattern to heat and/or cook at least part of the deposited shapes and/or layers, controlling the distance of the cooking means (50) to the deposition surface (20) and the food deposited in order to maximize the energy density to the food surface.
18. Method for preparing a foodstuff according to claim 17 further comprising the step of activating secondary cooking means (60) simultaneously or successively to the deposition of the food pattern to heat the deposition area
(20) in one or more defined secondary cooking areas (65).
PCT/EP2018/067816 2017-07-11 2018-07-02 Food processing system and associated method WO2019011696A1 (en)

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