A method for preparing a culinary product such as a sauce or stock.

Abstract

A method for making a sauce, comprising the following steps: cooking at least one ingredient, adding water, carrying out a first reduction, measuring the mass at least once during the reduction step, comparing a first target value (Vc1) with the measured mass, stopping the reduction step if the measured mass is substantially the same as the first target value (Vc1), filtering a liquid portion of the reduction, carrying out a second reduction, measuring the mass at least once during the reduction, comparing a second target value (Vc2) with the measured mass, stopping the reduction step if the measured mass is substantially the same as the second target value (Vc2). Figure for the abbreviation: Fig. 2

Description

Title of the invention: Method for producing a culinary preparation such as a sauce or stock Technical field of the invention

[0001] The present invention relates generally to methods or processes for producing food or culinary preparations implemented by culinary preparation appliances, and in particular the present invention relates to a method or process for producing or reducing a sauce, a sauce base or even a fish stock. State of the art

[0002] It is known in the prior art to propose methods or processes implemented by food preparation appliances for cooking foods such as vegetables, meats, fish. However, no solution is proposed for specifically preparing sauces or stock to be served with these foods. Statement of the invention

[0003] An aim of the present invention is to overcome the drawbacks of the prior art mentioned above and in particular, first of all, to propose a method or process for making or reducing a sauce, a sauce base or even a fish stock.

[0004] For this purpose, a first aspect of the invention relates to a method for producing a culinary preparation, in particular a sauce reduction, to be implemented by a culinary preparation appliance, the food preparation appliance being provided with a cooking tank, cooking means, mass measuring means, the method comprising the following steps: i. cook at least one food in the cooking tank, ii. invite to add a volume of water to the cooking tank and / or to do the acquisition of an end or a declaration of the addition of the volume of water, iii. measure, or receive a declaration relating to, a mass of the contents of the cooking vessel, and calculate an initial target value for reduction of the contents of the cooking vessel based on the measured mass, iv. reduce the contents of the cooking tank by continuing to heat, v. measure the mass of the contents of the cooking tank at least once during of the reduction step iv-, vi. comparing the first target value with said at least one mass measured in step v-, vü. stop the reduction step if the mass measured in step v- is substantially the same as that of the first target value and otherwise restart or continue step iv-, viii. invite to empty the cooking tank and / or purchase a cooking tank drain, ix. acquire an addition to the cooking tank of a liquid portion of the contents of the cooking tank removed in step viii-, x. measure a mass of the contents of the cooking vessel and calculate a second target value for reducing the contents of the cooking vessel based on the measured mass, xi. reduce the contents of the cooking vessel, xii. measure the mass of the contents of the cooking vessel at least once during the reduction step xi-, xiii. comparing the second target value with said at least one mass measured in step xii-, xiv. stop the reduction step if the mass measured in step xii- is substantially the same as that of the second target value and otherwise restart or continue step xi-.

[0005] According to the above implementation, two reduction steps are provided, to reproducibly provide a tasty reduction. In addition, weighings are provided to close each reduction step, in order to guarantee a reduction with a particular consistency and flavor, without a burnt taste, or risk of solid deposit on the cooking tank. The mass measurements mentioned above concern the mass of the contents of the cooking tank. In practice, the mass measuring device most often comprises feet comprising weighing members, thus almost the entire apparatus is weighed, and not only the tank; some embodiments may concern the weighing of the tank alone. It is understood that the mass of the contents of the tank alone is not directly measured, the measured mass is that of the contents of the cooking tank, as well as of the part of the apparatus carried by the mass measuring device.The mass of the cooking vessel contents can be obtained in several ways, such as by taring before a particular filling operation, or by continuously monitoring the mass during that particular filling operation.

[0006] It may also be noted that the numbers of the steps and sub-steps do not imply a mandatory order or a sequential execution. In other words, the steps and sub-steps may be carried out in a different order and / or simultaneously.

[0007] The invention may be better defined by the following features, taken individually or in combination.

[0008] According to one embodiment, step i- is followed by a step i'- consisting of taring the cooking tank and its contents or receiving a declaration of the mass of the food, measured before and / or after step i-, contained in the cooking tank. The mass of the contents of the cooking tank can be obtained reliably.

[0009] According to one embodiment, step viii- comprises a step viii'- consisting of: - taring the cooking tank once emptied of its contents, - or receiving a declaration of the mass of the empty cooking tank and / or the mass of the food preparation appliance with the empty cooking tank, - or extracting from a memory unit information on the mass of the empty cooking tank and / or the mass of the food preparation appliance with the empty cooking tank. The mass of the contents of the cooking tank can be obtained reliably.

[0010] According to one embodiment, step v- and / or step xii- comprises a measurement, carried out continuously, or several measurements, iterative at times preferably separated by a time period of 500 ms maximum, of the mass of the cooking tank and its contents or of the mass of the contents of the cooking tank or of the mass of the food preparation appliance with the cooking tank. The mass of the contents of the cooking tank during the reduction can be obtained reliably.

[0011] According to one embodiment, at least part of step v- is carried out simultaneously with at least part of step iv-, and wherein at least part of step xi- is carried out simultaneously with at least part of step xii-.

[0012] According to one embodiment: - step iii- comprises a step of calculating a mass of the added water, and the first target value of reduction of the contents of the cooking tank is between 30% and 70% of the mass value of the water added in step ii-, preferably between 40% and 60% of the mass value of the water added in step ii-, and very preferably corresponds to half of the mass value of the water added in step ii-, - step x- comprises a step of calculating a mass of the added liquid part, and the second target value of reducing the contents of the cooking tank is between 95% and 80% of the mass of the added liquid part, preferably between 95% and 85% of the mass of the added liquid part, and very preferably corresponds to 90% of the mass of the added liquid part in step ix-. A tasty sauce is obtained. In this case, the food initially placed in the cooking tank may comprise meat and / or vegetables.

[0013] According to one embodiment, the method for producing a culinary preparation is implemented to produce a fish stock, and comprises a step viii”- of validating the addition of at least one food to the cooking tank, carried out between step viii- and step ix-.

[0014] According to one embodiment: - step iii- comprises a step of calculating a mass of the added water, and the first target value of reduction of the contents of the cooking tank is between 60% and 40% of the mass of the added water, and preferably corresponds to half of the value of the mass of the added water, - step x- comprises a step of calculating a mass of the added liquid part, and the second target value of reducing the contents of the cooking tank is between 60% and 40% of the mass of the added liquid part, and preferably corresponds to half the value of the mass of the added liquid part in step ix-. A tasty fish sauce or stock is thus obtained.

[0015] According to one embodiment, step vii- is preceded by an additional step vi'- of calculating a remaining reduction time and an additional reduction if the value measured in step v- is greater than the first target reduction value, and / or in which step xiv- is preceded by an additional step xiii'- of calculating a remaining reduction time and an additional reduction if the value measured in step xii- is greater than the second target reduction value. It can be estimated whether the method must be extended and, for example, the user be warned accordingly.

[0016] According to one embodiment, step vii- is preceded by a return to step iv- of reducing the contents of the cooking tank if the value measured in step v- is greater than the first target reduction value, and / or wherein step xiv- is preceded by a return to step xi- of reducing the contents of the cooking tank if the value measured in step xii- is greater than the second target reduction value.

[0017] According to one embodiment, at least part of the mass measurements and / or at least part of the target values ​​are recorded by recording means of the food preparation appliance.

[0018] According to one embodiment, the method for producing a culinary preparation comprises the transmission of a first end-of-preparation message in steps vii- and xiv-at the end of reduction.

[0019] According to one embodiment, the method for producing a culinary preparation comprises: - a step iO- of acquiring at least one food parameter characterizing the food to be cooked and calculating a target water volume as a function of said at least one feed parameter, before step i-, and - and in which step ii- comprises the transmission of information to the user relating to the target volume of water. Depending on the food to be cooked and its mass, the quantities of water to be added can be predicted and the user informed accordingly.

[0020] According to one embodiment, the at least one food parameter is a mass and / or a volume and / or type of food and / or a food water concentration, to preferably define the target water volume intended to cover the food contained in the cooking tank.

[0021] According to one embodiment, the information relating to the target water volume is: - information indicating a surplus of water added compared to the target water volume, and / or - information inviting the user to remove water, and / or - information indicating a deficiency in added water compared to the target water volume, and / or - information inviting the user to add water.

[0022] According to one embodiment, the method for producing a culinary preparation prohibits the start of the reduction in step iv- as long as the mass of the cooking tank measured in step iii- is not substantially equal to the target volume of water. This implementation avoids starting the method if the conditions necessary for the success of the sauce are not met. Description of figures

[0023] Other characteristics and advantages of the present invention will appear more clearly on reading the following detailed description of an embodiment of the invention given by way of non-limiting example and illustrated by the appended drawings, in which:

[0024] [Fig.l] represents a simplified general view of a culinary preparation appliance intended to implement a culinary preparation method according to the invention;

[0025] [Fig.2] schematically represents the culinary preparation process according to the invention. Detailed description of embodiment(s)

[0026] [Fig.l] represents a simplified general view of a food preparation appliance 1 (a household food preparation appliance) intended to implement a food preparation method according to the invention and comprising: - a base 2 designed to be placed on a work surface, - a working assembly 3 reversibly coupled to the base 2.

[0027] In detail, base 2 can include: - a housing 21 forming a frame of the base 2, - feet 22 for resting on the work surface, - weight sensors 23, housed in the housing 21 and provided between the feet 22 and the rest of the food preparation appliance 1 to measure the mass of the food preparation appliance 1 supported by the work surface, - a human-machine interface 24 to allow a user to control the food preparation appliance 1, comprising in this example a screen and control buttons, - motorization means 25 (for example an electric motor), for example to drive a work tool.

[0028] The working assembly 3 may be removable relative to the base 2 and may comprise: - a cooking tank 31 intended to receive food to be prepared, - optionally, a working tool 32 (for example a knife, a chopper, a mixing blade, etc.) connected to the motorization means 25 by a transmission (a drive shaft for example), - a cover 33, intended to cover the cooking tank 31, in particular if a work tool 32 is mounted, - cooking means 34, typically heating means which may be electrical resistors or induction heating means for example.

[0029] As regards the weight sensors 23, in the example shown, the latter weigh the entire food preparation appliance, including the contents of the cooking tank. One weight sensor 23 can be provided per foot 22, but one can also provide a single weight sensor 23 for the entire appliance, one can also provide to arrange the weight sensor(s) under the cooking tank 31 to weigh it specifically. One can provide a scale placed under the food preparation appliance 1. One can provide to read the signals emitted by the weight sensors 23 discretely, that is to say at particular times, in isolation or repeatedly over time. One can alternatively provide to read their signals continuously, in real time.For example, a weight measurement of the food preparation appliance 1 before an operation of filling the cooking tank 31, and a weight measurement of the food preparation appliance 1 after the operation of filling the cooking tank 31 make it possible to know the mass of the contents of the cooking tank 31. For example, a weight measurement of the food preparation appliance 1 before the start of an operation of heating the cooking tank 31, and a weight measurement of the food preparation appliance 1 after or during the operation of heating the cooking tank 31 make it possible to know, for example, a mass lost by evaporation of the water from the contents of the cooking tank 31.

[0030] The food preparation appliance 1 is designed to carry out various cooking programs. food preparation, and the present invention provides a method for preparing a sauce, and in particular a method for preparing a sauce reduction. For this purpose, [Fig.2] shows different steps for implementing such a method.

[0031] In detail, the method for producing a culinary preparation, in particular a sauce reduction, to be implemented by the culinary preparation appliance 1, comprises the following steps: i. Cook at least one food item in the cooking tank 31: meat (or fish, or fish carcasses) and / or vegetables can be browned, together and / or sequentially. In the case of fish, bones can be added after browning the carcasses and vegetables. A high to medium heating power can be used to brown the contents of the cooking tank. The heating power can of course vary over time during this step. ii. Cover with water: prompt to add a volume of water to the cooking tank and / or acquire an end or declaration of the addition of the volume of water. The human-machine interface 24 can of course be used to facilitate these steps. iii. Measuring, or receiving a declaration relating to, a mass of the contents of the cooking vessel. This step may comprise a step preliminary to step ii-, consisting of taring the cooking vessel 31 or the food preparation appliance 1 (depending on the arrangement of the weight sensors 23) and a step consisting of weighing, following the addition of water, the cooking vessel 31 or the food preparation appliance 1 to determine the mass of water added. Weighing may also be carried out continuously during the addition of water. Then, a first target value Vcl for reducing the contents of the cooking vessel may be calculated as a function of the measured mass. iv. Reduce the contents of the cooking vessel by heating the cooking vessel 31 and its contents with the cooking means 34. A low to medium heating power can be used to bring the contents of the cooking vessel to a boil or at least to a simmer. The heating power can of course vary over time during this step. v. Measure the mass of the contents of the cooking tank at least once during the reduction step iv-. Continuous or sequential measurement may be provided, with measurements repeated regularly, for example every second or every 500 ms. vi. Compare the first target value with the at least one mass measured in step v-. This comparison makes it possible to check whether a sufficient quantity of water has evaporated. vü. Stop the reduction step if the mass measured in step v- is substantially the same as that of the first target value and otherwise restart or continue step iv-. At the end of this step, there is therefore in the cooking tank 31 the food initially present and a reduced quantity of water, which has therefore been flavored with the aromas of the food. viii. Prompt to empty the cooking tank and / or purchase a cooking tank drain. The 24-hour human-machine interface can be used to facilitate this step. ix. Acquire an addition to the cooking tank of a liquid portion of the contents of the cooking tank removed in step viii-. Typically, between step viii- and step ix-, a filtration step is performed, to separate the solid foods from the liquid portion of the contents of the cooking tank recovered in step viii-. The human-machine interface 24 can be used to facilitate this step and guide the user. Alternatively, steps viii- and ix-can simply consist of removing the solid foods from the cooking tank 31. x. Measuring a mass of the contents of the cooking tank. As for step iii-, this step may include a step preliminary to step ix-, consisting of taring the cooking tank 31 or the food preparation appliance 1 (depending on the arrangement of the weight sensors 23) and a step consisting of weighing, following the addition of the liquid part, the cooking tank 31 or the food preparation appliance 1 to determine the mass of liquid added. It is also possible to weigh continuously during the addition of the liquid part. Then, a second target value Vc2 for reducing the contents of the cooking tank can be calculated based on the measured mass. For fish stock (obtained with fish and / or fish carcasses), it may be possible to add ingredients such as cream or tomatoes. xi. Reduce the contents of the cooking vessel by heating the cooking vessel 31 and its contents with the cooking means 34. A low to medium heating power can be used to bring the contents of the cooking vessel to a boil or at least to a simmer. The heating power can of course vary over time during this step. xii. Measure the mass of the contents of the cooking tank at least once during the reduction step xi-. Continuous or sequential measurement may be provided, with measurements repeated regularly, for example every second or every 500 ms. xiii. Compare the second target value with said at least one mass measured in step xii-. This comparison makes it possible to verify whether a sufficient quantity water has evaporated xiv. Stop the reduction step if the mass measured in step xii- is substantially the same as that of the second target value and otherwise restart or continue step xi-. For fish stock (obtained with fish and / or fish carcasses), it is possible to add a kneaded butter to thicken the sauce.

[0032] For meats and / or vegetables, it may for example be provided that the first target value Vci is between 40% and 60% of the mass of water added, and is for example 50% of the mass of water added (50% of the quantity of water added in step iv- must be evaporated) and that the second target value Vc2 is between 95% and 85% of the filtered liquid part, and is for example 90% of the filtered liquid part (10% of the filtered liquid part and returned to the cooking tank 31 in step ix- must be evaporated).

[0033] For fish or fish carcasses, it may for example be provided that the first target value Vci is between 40% and 60% of the mass of water added, and is for example 50% of the mass of water added (50% of the quantity of water added in step iv- must be evaporated) and that the second target value Vc2 is between 60% and 40% of the filtered liquid part, and is for example 50% of the filtered liquid part (50% of the filtered liquid part and returned to the cooking tank 31 in step ix- must be evaporated).

[0034] In summary, for sauces or meat stocks, we can have the following main steps: 1) Brown the meat. 2) Brown the vegetables (alone or with the meat). 3) Cover with water, for example with a quantity of liquid indicated via the human-machine interface 24 (Tare before pouring the water (=> recording a PO value) - add the water (=> weigh, deduct the added mass and record the PI value)). 4) Bottom: Reduce by half (without moving the working tool 32 if it is installed), weigh continuously and stop heating when the contents of the cooking tank have lost a mass substantially equal to 50% of PI, then warn of the end of the reduction. 5) Filter (empty the bowl of solid food and juice). For example, tare the juice before pouring it (=> record P3 value). 6) Add the juice to the bowl, measure and deduct the mass from the quantity of juice (=> record value P4). 7) Reduce the juice by 10%: weigh continuously and stop heating when the contents of the cooking tank have lost a mass substantially equal to 10% of P4

[0035] For fish / shellfish sauces or stock: 1) Brown the vegetables and carcasses. 2) Add the bones. 3) Cover with water, for example with a quantity of liquid indicated via the human-machine interface 24 (Tare before pouring the water (=> recording a PO value) - add the water (=> weigh, deduct the added mass and record the PI value)). 4) Reduce by half (without movement of the working tool 32 if it is installed), weigh continuously and stop heating when the contents of the cooking tank have lost a mass substantially equal to 50% of PI, then warn of the end of the reduction. 5) Filter (empty the bowl of solid food and juice). For example, tare the juice before pouring it (=> record P3 value). 6) Add the juice to the cooking tank, measure the mass (=>deduct the mass of added juice, record value P4). Add ingredients (for example cream or tomatoes...). 7) Reduce by 50%, with continuous weighing and stopping heating when the contents of the cooking tank have lost a mass substantially equal to 50% of P4. 8) Add kneaded butter to the sauce to thicken. Industrial application

[0036] A food preparation method according to the present invention, and its implementation by a food preparation appliance, are capable of industrial application.

[0037] It will be understood that various modifications and / or improvements obvious to those skilled in the art can be made to the various embodiments of the invention described in the present description without departing from the scope of the invention.

Claims

Claims

1. Method for producing a culinary preparation, in particular a sauce reduction, to be carried out by a culinary preparation appliance (1), the culinary preparation appliance (1) being provided with a cooking tank (31), cooking means (34), mass measuring means, the method comprising the following steps: i. cook at least one food in the cooking tank (31), ii. invite to add a volume of water to the tank of cooking (31) and / or acquire an end or a declaration of the addition of the volume of water, iii. measuring, or receiving a declaration relating to, a mass of the contents of the cooking vessel (31), and calculating a first target value (Vcl) for reducing the contents of the cooking vessel (31) based on the measured mass, iv. reduce the contents of the cooking tank (31) by continuing to heat, v. measuring at least once the mass of the contents of the cooking tank (31) during the reduction step iv-, vi. comparing the first target value (Vcl) with said at least one mass measured in step v-, vii. stop the reduction step if the mass measured in step v- is substantially the same as that of the first target value (V ci) and otherwise restart or continue step iv-, viii. invite to empty the cooking tank (31) and / or purchase a cooking tank emptying (31), ix. acquiring an addition to the cooking tank (31) of a liquid portion of the contents of the cooking tank (31) removed in step viii-, x. measuring a mass of the contents of the cooking tank (31) and calculating a second target value (Vc2) for reducing the contents of the cooking tank (31) based on the measured mass, xi. reduce the contents of the cooking tank (31), xii. measure at least once the mass of the contents of the tank of cooking (31) during the reduction step xi-, xiii. comparing the second target value (Vc2) with said at least one mass measured in step xii-, xiv. stopping the reduction step if the mass measured in step xü- is substantially the same as that of the second target value (Vc2) and otherwise restarting or continuing step xi-.

2. Method for producing a culinary preparation according to claim 1, in which step i- is followed by a step i'- consisting of taring the cooking tank (31) and its contents or receiving a declaration of the mass of the food, measured before and / or after step i-, contained in the cooking tank (31).

3. Method for producing a culinary preparation according to claim 1 or 2, in which step viii- comprises a step viii'- consisting of: - tare the cooking tank (31) once emptied of its contents, - or receiving a declaration of the mass of the empty cooking tank (31) and / or the mass of the culinary preparation appliance (1) with the empty cooking tank (31), - or extracting from a memory unit information on the mass of the empty cooking tank (31) and / or the mass of the culinary preparation appliance (1) with the empty cooking tank (31).

4. Method for producing a culinary preparation according to one of claims 1 to 3, in which step v- and / or step xii- comprises a measurement, carried out continuously, or several measurements, iterative at times preferably separated by a period of time of 500 ms maximum, of the mass of the cooking tank (31) and its contents or of the mass of the contents of the cooking tank (31) or of the mass of the culinary preparation appliance (1) with the cooking tank (31).

5. Method for producing a culinary preparation according to one of claims 1 to 4, in which at least part of step v- is carried out simultaneously with at least part of step iv-, and in which at least part of step xi- is carried out simultaneously with at least part of step xii-.

6. Method for producing a culinary preparation according to one of claims 1 to 5, in which: - step iii- comprises a step consisting of calculating a mass of the added water, and the first target value (Vcl) for reducing the contents of the cooking tank (31) is between 30% and 70% of the value of mass of water added in step ii-, preferably between 40% and 60% of the mass value of the water added in step ii-, and very preferably corresponds to half of the mass value of the water added in step ii-, - step x- comprises a step of calculating a mass of the added liquid part, and the second target value (Vc2) of reduction of the contents of the cooking tank (31) is between 95% and 80% of the mass of the added liquid part, preferably between 95% and 85% of the mass of the added liquid part, and very preferably corresponds to 90% of the mass of the liquid part added in step ix-.

7. Method for producing a culinary preparation according to one of claims 1 to 6, for producing a fish stock, comprising a step viii”- of validating an addition of at least one food in the cooking tank (31), carried out between step viii- and step ix-.

8. Method for producing a culinary preparation according to claim 7, wherein: - step iii- comprises a step of calculating a mass of the added water, and the first target value (Vci) for reducing the contents of the cooking tank (31) is between 60% and 40% of the mass of the added water, and preferably corresponds to half the value of the mass of the added water, - step x- comprises a step of calculating a mass of the added liquid part, and the second target value (Vc2) for reducing the contents of the cooking tank (31) is between 60% and 40% of the mass of the added liquid part, and preferably corresponds to half the value of the mass of the added liquid part in step ix-.

9. Method for producing a culinary preparation according to one of claims 1 to 8, in which step vii- is preceded by an additional step vi'- of calculating a remaining reduction time and an additional reduction if the value measured in step v- is greater than the first target reduction value (Vcl), and / or in which step xiv- is preceded by an additional step xiii'- of calculating a remaining reduction time and an additional reduction if the value measured in step xii- is greater than the second target reduction value (Vc2).

10. Method for producing a culinary preparation according to one of claims 1 to 9, in which step vii- is preceded by a return to step iv- of reducing the contents of the cooking tank (31) if the value measured in step v- is greater than the first target reduction value (Vci), and / or in which step xiv- is preceded by a return to step xi- of reduction of the contents of the cooking tank (31) if the value measured in step xii- is greater than the second target reduction value (Vc2).

11. Method for producing a culinary preparation according to one of claims 1 to 10, in which at least part of the mass measurements and / or at least part of the target values ​​are recorded by recording means of the culinary preparation appliance (1).

12. Method for producing a culinary preparation according to one of claims 1 to 11, comprising the transmission of a first end of preparation message in steps vii- and xiv- at the end of reduction.

13. Method for producing a culinary preparation according to one of claims 1 to 12, comprising: - a step iO- of acquiring at least one food parameter characterizing the food to be cooked and calculating a target water volume as a function of said at least one food parameter, before step i-, and - and in which step ii- comprises the transmission of information to the user relating to the target water volume.

14. A method of making a culinary preparation according to claim 13, wherein the at least one food parameter is a food mass and / or a food volume and / or a food type and / or a food water concentration, to preferably define the target water volume intended to cover the food contained in the cooking tank (31).

15. Method for producing a culinary preparation according to one of claims 13 or 14, in which the information relating to the target water volume is: - information indicating a surplus of water added compared to the target water volume, and / or - information inviting the user to remove water, or - information indicating a deficiency of water added compared to the target water volume, and / or - information inviting the user to add water.

16. Method for producing a culinary preparation according to one of claims 13 to 15, prohibiting the start of the reduction in step iv- as long as the mass of the contents of the cooking tank (31) measured in step iii- is not substantially equal to the target volume of water.

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